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Beef-Eggplant Combo, Italian Style
BEEF-EGGPLANT COMBO,
ITALIAN STYLE
(Basic Recipe — Makes 6 servings)
1½ pounds ground beef
1 cup chopped onion
1 garlic clove, minced
1 (1-pound) can tomatoes, cut up
2 teaspoons salt
1 teaspoon dried oregano leaves
⅛ teaspoon pepper
1 (!-pound) eggplant, peeled and
cubed (about 4½ cups)
1 cup water
1 cup quick-cooking rice
½ cup shredded Mozzarella cheese
RANGE TOP METHOD: Cook beef, on-
ion and garlic in a large skillet until beef
is browned, about 10 minutes. Drain off
excess fat. Stir in tomatoes, salt, oregano,
pepper, eggplant and water. Bring to boil-
ing and stir in rice. Reduce heat and sim-
mer, covered, 25 minutes or until eggplant
and rice are tender. Stir occasionally.
Sprinkle with cheese. Cover and continue
cooking until cheese is melted, 3 to 5 min-
utes.
ELECTRIC SKILLET METHOD: Use in-
gredients listed in basic recipe. Heat skil-
let to 350 degrees. Add beef, onion and
garlic and cook until beef is browned,
about 5 minutes. Drain off excess fat. Stir
in tomatoes, salt, oregano, pepper, egg-
plant and water. Bring to boiling and add
rice. Reduce heat to simmer, 220 degrees.
Simmer, covered, with vent closed, until
eggplant and rice are tender, about 30
minutes. Stir occasionally. Sprinkle with
Back:
cheese. Cover and continue to cook until
cheese is melted, 3 to 5 minutes.
MICROWAVE OVEN METHOD: Use
ingredients listed in basic recipe, but de-
crease water from 1 to ¾ cup. Crumble
ground beef into 3-quart glass casserole.
Stir in onion and garlic. Microwave on
high, covered, until meat is cooked, about
8 minutes. Stir every 2 minutes to break
up ground beef. Add tomatoes, ¾ cup
water, salt, oregano and pepper.
Microwave, covered, 10 to 12 minutes
or until boiling. Stir in eggplant and rice.
Microwave, covered, until eggplant and
rice are tender, about 15 minutes. Stir
every 5 minutes. Sprinkle with cheese.
Return to oven and microwave until
cheese is melted, 1 to 2 minutes. Let
stand, covered, 5 minutes before serving.
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# Beef-Eggplant Combo, Italian Style
*Serves 6*
## Ingredients
### Base Recipe
- 1 1/2 lbs ground beef
- 1 cup onion, chopped
- 1 garlic clove, minced
- 1 can (1 lb) tomatoes, cut up
- 2 tsp salt
- 1 tsp dried oregano
- 1/8 tsp pepper
- 1 eggplant (1 lb), peeled and cubed (approximately 4 1/2 cups)
- 1 cup water (reduce to 3/4 cup for microwave method)
- 1 cup quick-cooking rice
- 1/2 cup shredded Mozzarella cheese
---
## Method 1 — Range Top
1. Cook ground beef, onion, and garlic in a large skillet over medium heat until beef is browned — approximately 10 minutes. Drain excess fat.
2. Stir in tomatoes, salt, oregano, pepper, eggplant, and water.
3. Bring to a boil and stir in rice.
4. Reduce heat, cover, and simmer 25 minutes or until eggplant and rice are tender, stirring occasionally.
5. Sprinkle Mozzarella over the top.
6. Cover and cook until cheese is melted — 3 to 5 minutes.
---
## Method 2 — Electric Skillet
1. Heat electric skillet to 350°F.
2. Add ground beef, onion, and garlic; cook until beef is browned — approximately 5 minutes. Drain excess fat.
3. Stir in tomatoes, salt, oregano, pepper, eggplant, and water.
4. Bring to a boil and stir in rice.
5. Reduce heat to simmer setting (220°F). Cover with vent closed and cook until eggplant and rice are tender — approximately 30 minutes, stirring occasionally.
6. Sprinkle Mozzarella over the top.
7. Cover and cook until cheese is melted — 3 to 5 minutes.
---
## Method 3 — Microwave
*Reduce water to 3/4 cup for this method.*
1. Crumble ground beef into a 3-quart glass casserole. Stir in onion and garlic.
2. Microwave on high, covered, until meat is cooked — approximately 8 minutes, stirring every 2 minutes to break up beef. Drain excess fat.
3. Add tomatoes, 3/4 cup water, salt, oregano, and pepper.
4. Microwave covered 10 to 12 minutes or until boiling.
5. Stir in eggplant and rice.
6. Microwave covered until eggplant and rice are tender — approximately 15 minutes, stirring every 5 minutes.
7. Sprinkle Mozzarella over the top.
8. Microwave until cheese is melted — 1 to 2 minutes.
9. Let stand covered 5 minutes before serving. -
Grasshopper Pie / Chocolate Crumb Crust
CHOCOLATE CRUMB CRUST
1½ cups crushed chocolate cookie
crumbs
2 tablespoons sugar
¼ cup butter or margarine
Combine cookie crumbs and sugar; re-
move 2 tablespoons for garnish. Melt but-
ter in a 9-inch pie pan for 30 to 40 seconds
on high. Add cookie crumbs and sugar,
blend together. Press evenly into sides and
on bottom of dish. Heat 1 minute on medi-
um high to set.
GRASSHOPPER PIE
3 cups miniature marshmallows
⅔ cup half and half or evaporated
milk
3 tablespoons white creme de
cacao
¼ cup green creme de menthe
1 cup cream, whipped
2 tablespoons chocolate cookie
crumbs
1 dark milk chocolate candy bar
1 9-inch chocolate cookie crumb
crust (see recipe below)
In a 2-quart casserole dish combine
marshmallows and cream. Heat 2 to 2½
minutes on high until marshmallows puff.
Blend. Chill mixture 20 to 25 minutes un-
til thickened but not set. Add creme de
cacao and creme de menthe, stirring well.
Fold in whipped cream and pour into pre-
baked Chocolate Crumb Crust. Top with
shavings from candy bar and cookie
crumbs. Chill 4 to 5 hours or until set.
This pie can be frozen.
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# Grasshopper Pie
## Ingredients
- 1 9-inch Chocolate Cookie Crumb Crust (see recipe below)
- 3 cups miniature marshmallows
- 2/3 cup half and half or evaporated milk
- 3 Tbsp white creme de cacao
- 1/4 cup green creme de menthe
- 1 cup cream, whipped
- 2 Tbsp chocolate cookie crumbs
- 1 dark milk chocolate candy bar
## Instructions
1. In a 2-quart casserole dish combine marshmallows and cream.
2. Heat 2 to 2 1/2 minutes on high until marshmallows puff. Blend.
3. Chill mixture 20 to 25 minutes until thickened but not set.
4. Add creme de cacao and creme de menthe, stirring well.
5. Fold in whipped cream and pour into pre-baked Chocolate Crumb Crust.
6. Top with shavings from candy bar and cookie crumbs.
7. Chill 4 to 5 hours or until set. This pie can be frozen.
## Chocolate Crumb Crust
### Ingredients
- 1 1/2 cups crushed chocolate cookie crumbs
- 2 Tbsp sugar
- 1/4 cup butter or margarine
### Instructions
1. Combine cookie crumbs and sugar; remove 2 Tbsp for garnish.
2. Melt butter in a 9-inch pie pan for 30 to 40 seconds on high.
3. Add cookie crumbs and sugar; blend together.
4. Press evenly into sides and on bottom of dish.
5. Heat 1 minute on medium high to set. -
Filbert Holiday Pudding / Eggnog Pudding Sauce
FILBERT HOLIDAY PUDDING
¾ cup chopped filberts
2 eggs, separated
1 cup sugar
6 tablespoons cocoa
2 tablespoons melted butter
1½ cups flour
2 teaspoons baking powder
1 cup milk
Eggnog Pudding Sauce:
1 egg
1 cup powdered sugar
3 tablespoons melted butter
½ pint heavy cream, whipped
Nutmeg
Toast filberts in a 350-degree oven for 8 minutes. Beat
egg yolks. Add sugar and cocoa, blending well. Stir in
melted butter. Sift flour and baking powder together.
Blend into egg mixture. Add milk. Beat egg whites until
stiff but not dry and fold into mixture. Fold in chopped
filberts. Pour into well-greased ring mold. Cover and
steam 1½ hours. Serve with creamy Eggnog Pudding
Sauce. Yields 8 servings.
To make Eggnog Pudding Sauce: Whip egg with fork
until blended. Stir in powdered sugar and butter. Chill.
Just before serving, fold into whipped cream. Sprinkle
with nutmeg.
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# Filbert Holiday Pudding
## Ingredients
- 3/4 cup chopped filberts (hazelnuts)
- 2 eggs, separated
- 1 cup sugar
- 6 Tbsp cocoa
- 2 Tbsp melted butter
- 1 1/2 cups flour
- 2 tsp baking powder
- 1 cup milk
## Instructions
1. Toast filberts in a 350-degree oven for 8 minutes.
2. Beat egg yolks. Add sugar and cocoa, blending well.
3. Stir in melted butter.
4. Sift flour and baking powder together. Blend into egg mixture.
5. Add milk.
6. Beat egg whites until stiff but not dry and fold into mixture.
7. Fold in chopped filberts.
8. Pour into well-greased ring mold. Cover and steam 1 1/2 hours.
9. Serve with creamy Eggnog Pudding Sauce. Yields 8 servings.
## Eggnog Pudding Sauce
- 1 egg
- 1 cup powdered sugar
- 3 Tbsp melted butter
- 1/2 pint heavy cream, whipped
- Nutmeg
1. Whip egg with fork until blended.
2. Stir in powdered sugar and butter.
3. Chill.
4. Just before serving, fold into whipped cream.
5. Sprinkle with nutmeg. -
Tropical Sherbet
TROPICAL SHERBET
(Saturday, June 13)
1 can (8-1/4 ounces) juice-packed crushed
pineapple, drained
1 medium-size banana, cut in chunks
1/2 cup orange juice
1/4 cup sugar
1 egg white, at room temperature
1/8 teaspoon salt
Whirl pineapple, banana, orange juice and sugar in blender until
smooth. Pour into shallow dish; freeze about 1-1/2 hours or until almost firm.
Turn into chilled bowl; beat at high about 7 minutes or until light and fluffy. In small
bowl combine egg white and salt; beat until stiff and glossy. Fold into fruit mixture.
Pour into 9x5x3-inch loaf pan, 4-cup bowl or mold. Freeze 3 hours or until firm.
Makes 8 servings. Per serving: 56 cal, 1 g pro, 14 g car, 0 g fat, 0 mg chol
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# Tropical Sherbet
*Saturday, June 13*
## Ingredients
- 1 can (8-1/4 oz) juice-packed crushed pineapple, drained
- 1 medium-size banana, cut in chunks
- 1/2 cup orange juice
- 1/4 cup sugar
- 1 egg white, at room temperature
- 1/8 tsp salt
## Instructions
1. Whirl pineapple, banana, orange juice, and sugar in blender until smooth.
2. Pour into shallow dish; freeze about 1-1/2 hours or until almost firm.
3. Turn into chilled bowl; beat at high about 7 minutes or until light and fluffy.
4. In small bowl combine egg white and salt; beat until stiff and glossy.
5. Fold egg white mixture into fruit mixture.
6. Pour into 9x5x3-inch loaf pan, 4-cup bowl, or mold.
7. Freeze 3 hours or until firm.
8. Makes 8 servings. Per serving: 56 cal, 1 g protein, 14 g carbohydrate, 0 g fat, 0 mg cholesterol. -
Condensed Milk
Condensed Milk
1 cup instant non-fat milk
2/3 cup sugar
pinch salt
3 Tablespoons margarine or but-
ter, melted in 1/3 cup boiling
water (this I do in microwave).
Place all ingredients in blender and
process until smooth, refrigerate.
Keeps well.
I am sending to you a corn cob jelly
recipe and a corn cob syrup recipe as
requested by Mrs. Horton, Drain, OR.
Sent in by Valerie Wildman, 3550
N.W. Glenridge Pl., Corvallis, OR
97330.
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# Condensed Milk
*From Valerie Wildman, Corvallis, OR*
## Ingredients
- 1 cup instant non-fat milk
- 2/3 cup sugar
- Pinch of salt
- 3 Tbsp margarine or butter, melted in 1/3 cup boiling water
## Instructions
1. Melt margarine or butter in 1/3 cup boiling water (can be done in microwave).
2. Place all ingredients in blender and process until smooth.
3. Refrigerate. Keeps well. -
Easy Yogurt
Easy Yogurt
3 cups instant powdered milk in
dry form
1 envelope unflavored gelatin
1 Tbsp. honey
1 large can evaporated milk (13
oz.)
3 Tbl. plain yogurt
Dissolve gelatin in one cup boiling
water. Add honey and let mixture cool
a bit. Preheat oven to 275°. Mix 3 cups
powdered milk with 3 cups water in
large bowl. Add evaporated milk and 2
more cups tepid water and the gelatine
mix. Add yogurt starter. Stir thou-
roughly. Turn the oven off. Leave it in
the oven overnight or 8-10 hours.
Transfer to covered container and
store in refrigerator.
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# Easy Yogurt
## Ingredients
- 3 cups instant powdered milk, dry form
- 1 envelope unflavored gelatin
- 1 Tbsp honey
- 1 large can (13 oz) evaporated milk
- 3 Tbsp plain yogurt
- 1 cup boiling water
- 3 cups water
- 2 cups tepid water
## Instructions
1. Dissolve gelatin in one cup boiling water.
2. Add honey and let mixture cool a bit.
3. Preheat oven to 275°.
4. Mix 3 cups powdered milk with 3 cups water in a large bowl.
5. Add evaporated milk and 2 more cups tepid water and the gelatin mix.
6. Add yogurt starter. Stir thoroughly.
7. Turn the oven off. Leave it in the oven overnight or 8–10 hours.
8. Transfer to covered container and store in refrigerator. -
Date Cake / Date Loaf
Date Cake
1 1/2 c sugar
3/4 c butter
2 eggs
1 1/2 c sour milk
2 tsp soda
3c flour 1 c dates
1 tsp cin nutmeg - cloves
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• Date Loaf
1 sq. chocolate (melted)
1/2 c butter 1c. sugar
2 eggs 1c butter milk
1 lvl tsp soda 2 c. flour
vanilla cinnamon & cloves
dates & nuts.
---
# Date Cake and Date Loaf
*Two recipes on one card*
---
# Date Cake
## Ingredients
- 1 1/2 cups sugar
- 3/4 cup butter
- 2 eggs
- 1 1/2 cups sour milk
- 2 tsp baking soda
- 3 cups flour
- 1 cup dates, pitted and chopped
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
## Instructions
1. Preheat oven to 350°F. Grease and flour a 9x13 pan or two 9" round layer pans.
2. Cream butter and sugar together until light and fluffy.
3. Beat in eggs one at a time.
4. Dissolve baking soda in sour milk.
5. Sift together flour, cinnamon, nutmeg, and cloves.
6. Add sifted dry ingredients alternately with sour milk mixture, beginning and ending with flour.
7. Fold in chopped dates.
8. Pour into prepared pan.
9. Bake at 350°F for 35 to 40 minutes for a 9x13 pan, or 25 to 30 minutes for layer pans, until a toothpick inserted in the center comes out clean.
10. Cool completely before frosting if desired.
## Editor's Notes
- **"1 tsp cin nutmeg - cloves"** — three spices listed with one quantity; interpreted as 1 tsp cinnamon plus 1/2 tsp each nutmeg and cloves. The dash separates the measured cinnamon from the smaller pinch-quantity spices.
- **"Sour milk"** — period term for naturally soured whole milk. Modern substitute: add 1 1/2 Tbsp white vinegar or lemon juice to 1 1/2 cups whole milk and let stand 5 minutes.
- **Dates** — pitted and chopped before measuring; Medjool or Deglet Noor both appropriate.
- **Baking temperature, time, and pan size** not specified; 350°F for 35 to 40 minutes in a 9x13 pan inferred from batter volume and composition.
- **Completeness tag:** `minor-gaps` — spice quantities, pan size, temperature, and time inferred.
---
# Date Loaf
## Ingredients
- 1 oz unsweetened baking chocolate, melted
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1 level tsp baking soda
- 2 cups flour
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1 cup dates, pitted and chopped
- 1/2 cup chopped nuts
## Instructions
1. Preheat oven to 350°F. Grease and flour a standard 9x5 inch loaf pan.
2. Melt chocolate over low heat or in a double boiler; set aside to cool slightly.
3. Cream butter and sugar together until light and fluffy.
4. Beat in eggs one at a time.
5. Stir in melted chocolate and vanilla.
6. Dissolve baking soda in buttermilk.
7. Sift together flour, cinnamon, and cloves.
8. Add sifted dry ingredients alternately with buttermilk mixture, beginning and ending with flour.
9. Fold in chopped dates and nuts.
10. Pour into prepared loaf pan.
11. Bake at 350°F for 55 to 65 minutes until a toothpick inserted in the center comes out clean.
12. Cool in pan 10 minutes before turning out onto a wire rack. -
Homemade Vanilla Flavoring
Homemade Vanilla Flavoring
½ cup boiling water (let water boil
a few minutes)
1 or 2 vanilla beans
1 tsp. liquid soy lecithin (avail. at
health food stores)
2 Tbls. honey
2 Tbls. oil
Cut up vanilla bean in small pieces
and add to boiling water. Let stand 6-8
hours in a sealed container so there is
no volatile action and so the flavor
does not escape. After soaking, pour
the bean and water into blender and
liquefy. Strain. Return to blender and
add 1 tsp. lecithin, 2 Tbls. honey and 2
Tbls. oil. Blend a few seconds. Pour
into bottles with tight seals and refrig-
erate. Shake before using.
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# Homemade Vanilla Flavoring
## Ingredients
- 1/2 cup boiling water (let water boil a few minutes)
- 1 or 2 vanilla beans
- 1 tsp liquid soy lecithin (available at health food stores)
- 2 Tbsp honey
- 2 Tbsp oil
## Instructions
1. Cut up vanilla bean in small pieces and add to boiling water.
2. Let stand 6–8 hours in a sealed container so there is no volatile action and so the flavor does not escape.
3. After soaking, pour the bean and water into blender and liquefy.
4. Strain.
5. Return to blender and add 1 tsp lecithin, 2 Tbsp honey, and 2 Tbsp oil.
6. Blend a few seconds.
7. Pour into bottles with tight seals and refrigerate.
8. Shake before using. -
Pacific Pie / Pecan Pie
Pacific Pie
1# can salmon, dash of pepper
1/2 tsp salt, 1 egg beaten, ½ c finely
diced sweet pickle, 1½ c fresh bread
crumbs, ½ (6oz) can mushroom sauce
1/3 c. liquid (fish liquid plus water)
2 hard cooked eggs, finely chopped, 2 (6 oz)
cans mushroom sauce heated.
Drain salmon, reserving liquid. Discard
skin & bones. Flake fish. Blend with remaining
ingredients except eggs & 2 cans of mushroom sauce
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Pack mixture into greased 8 inch
round pie pan. Bake in moderate
oven (350 degrees about 40 min. or until
pie is lightly browned & firm. Cut into
serving wedges garnish with hard cooked
eggs and serve with hot mushroom sauce
6 servings.
Pecan Pie Bake in 1 crust
pie unbaked.
1 c sugar
3 eggs well beaten
1 c syrup then add your pecan
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# Pacific Pie and Pecan Pie
*Two recipes on one card*
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# Pacific Pie
*Serves 6*
## Ingredients
### Filling
- 1 lb can salmon, drained (reserve liquid)
- 1/2 tsp salt
- Dash of pepper
- 1 egg, beaten
- 1/2 cup sweet pickle, finely diced
- 1 1/2 cups fresh bread crumbs
- 1/2 of a 6 oz can mushroom sauce (approximately 3 oz)
- 1/3 cup liquid (reserved salmon liquid topped up with water)
- 2 hard cooked eggs, finely chopped
### Serving Sauce
- 2 cans (6 oz each) mushroom sauce, heated
## Instructions
1. Preheat oven to 350°F. Grease an 8 inch round pie pan.
2. Drain salmon, reserving liquid. Discard skin and bones. Flake fish into a large bowl.
3. Add salt, pepper, beaten egg, sweet pickle, bread crumbs, mushroom sauce, and 1/3 cup liquid (salmon liquid topped up with water). Mix until well blended.
4. Fold in chopped hard cooked eggs.
5. Pack mixture firmly into prepared pie pan.
6. Bake at 350°F for approximately 40 minutes until lightly browned and firm.
7. Cut into wedges and garnish with additional sliced hard cooked egg if desired.
8. Serve with heated mushroom sauce spooned over each wedge.
## Editor's Notes
- **Mushroom sauce** appears twice in different roles — 1/2 of a 6 oz can is incorporated into the filling as a binder and flavor base; 2 full 6 oz cans are heated separately as a serving sauce. The same bottled mushroom sauce referenced in the Cheese Spread for Canapés and Bran Meat Cakes recipes elsewhere in this collection. Modern substitute: Worcestershire sauce in the filling; a simple cream of mushroom sauce for serving.
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# Pecan Pie
*Baked in 1 unbaked pie crust*
## Ingredients
- 1 unbaked 9" pie crust
- 3 eggs, well beaten
- 1 cup sugar
- 1 cup corn syrup (light or dark Karo)
- 1 to 1 1/2 cups pecan halves
- 2 Tbsp butter, melted (see Editor's Notes)
- 1 tsp vanilla (see Editor's Notes)
- Pinch of salt (see Editor's Notes)
## Instructions
1. Preheat oven to 350°F.
2. Beat eggs well in a large bowl.
3. Add sugar and corn syrup; mix until well combined.
4. Stir in melted butter, vanilla, and salt.
5. Fold in pecans.
6. Pour filling into unbaked pie crust.
7. Bake at 350°F for 50 to 60 minutes until filling is set and does not jiggle when gently shaken.
8. Cool completely before slicing — filling sets fully as it cools. -
Roast Pork with Applekraut
ROAST PORK
WITH APPLEKRAUT
1 pork roast (2½ to 3 pounds)
2 teaspoons garlic salt
2 teaspoon paprika
½ cup butter or margarine
4 medium cooking apples, cored
and sliced in rings
4 cups drained sauerkraut (about
two 1-pound cans)
½ cup packed light
brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
Dash nutmeg
Sprinkle meat with garlic salt and pa-
prika. Place meat on a rack in an open
roasting pan. Roast in a 325-degree oven
for 1½ to 2 hours or until meat thermom-
eter reaches 170 degrees. Remove from
oven and let stand 15 minutes for easier
carving; remove strings if rolled roast.
Meanwhile, melt butter in a large skil-
let. Add apple rings, a few at a time, and
cook until well browned. Stir in sauer-
kraut, brown sugar, cinnamon, salt and
nutmeg; cover and cook over low heat 30
minutes, stirring occasionally. Serve kraut
mixture with sliced roast pork. Yields 6 to
8 servings.
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# Roast Pork with Applekraut
## Ingredients
- 1 pork roast (2 1/2 to 3 pounds)
- 2 tsp garlic salt
- 2 tsp paprika
- 1/2 cup butter or margarine
- 4 medium cooking apples, cored and sliced in rings
- 4 cups drained sauerkraut (about two 1-pound cans)
- 1/2 cup packed light brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- Dash nutmeg
## Instructions
1. Sprinkle meat with garlic salt and paprika.
2. Place meat on a rack in an open roasting pan.
3. Roast in a 325-degree oven for 1 1/2 to 2 hours or until meat thermometer reaches 170 degrees.
4. Remove from oven and let stand 15 minutes for easier carving; remove strings if rolled roast.
5. Meanwhile, melt butter in a large skillet. Add apple rings, a few at a time, and cook until well browned.
6. Stir in sauerkraut, brown sugar, cinnamon, salt and nutmeg; cover and cook over low heat 30 minutes, stirring occasionally.
7. Serve kraut mixture with sliced roast pork. Yields 6 to 8 servings. -
Slow Cooker Chicken Cacciatore
SLOW COOKER
CHICKEN CACCIATORE
1 chicken, cut up (about 3 pounds)
1 clove garlic, split
2 tablespoons salad oil
1 (15-ounce) can tomato sauce
¼ cup dry white wine
1 small onion, chopped
Salt
½ teaspoon basil
⅛ teaspoon pepper
½ bay leaf, crumbled
8 ounces spaghetti
3 quarts boiling water
Brown chicken and garlic in oil, place in slow cooker.
Add tomato sauce, wine, onion, 1 teaspoon salt, basil,
pepper and bay leaf. Cover and cook on low setting 4 to 5
hours.
Gradually add spaghetti and 1 tablespoon salt to rapid-
ly boiling water so that water continues to boil. Cook
uncovered, stirring occasionally, until tender. Drain in
colander. Serve with chicken and sauce. Yields 4 serv-
ings.
To cook conventionally: Brown chicken and garlic in
large skillet; pour off drippings. Add sauce ingredients.
Bring to a boil; cover and simmer 30 minutes. Proceed as
above.
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# Slow Cooker Chicken Cacciatore
## Ingredients
- 1 chicken, cut up (about 3 pounds)
- 1 clove garlic, split
- 2 Tbsp salad oil
- 1 (15-ounce) can tomato sauce
- 1/4 cup dry white wine
- 1 small onion, chopped
- Salt
- 1/2 tsp basil
- 1/8 tsp pepper
- 1/2 bay leaf, crumbled
- 8 ounces spaghetti
- 3 quarts boiling water
## Instructions
1. Brown chicken and garlic in oil, then place in slow cooker.
2. Add tomato sauce, wine, onion, 1 tsp salt, basil, pepper, and bay leaf.
3. Cover and cook on low setting 4 to 5 hours.
4. Gradually add spaghetti and 1 Tbsp salt to rapidly boiling water so that water continues to boil.
5. Cook uncovered, stirring occasionally, until tender.
6. Drain in colander. Serve with chicken and sauce. Yields 4 servings.
## To Cook Conventionally
1. Brown chicken and garlic in large skillet; pour off drippings.
2. Add sauce ingredients. Bring to a boil; cover and simmer 30 minutes.
3. Proceed as above for cooking spaghetti and serving. -
Gold Nuggets
Gold nuggets, Belle's
recipe
3/4 c. Butter
3/4 c. White sugar
1 egg
1 C. strained carrots Baby food.
2c. flour 1 tsp B. powder
1 tsp salt + 1 tsp vanilla
Drop by tsp. 375° 350°
Frosting juice + rind of 1 orange
powdered sugar to spread
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# Gold Nuggets
*Carrot Drop Cookies*
*From Belle*
## Ingredients
### Cookies
- 3/4 cup butter
- 3/4 cup white sugar
- 1 egg
- 1 cup strained carrots (see Editor's Notes)
- 2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla
### Orange Frosting
- Juice and grated rind of 1 orange
- Powdered sugar, enough to make a spreadable glaze (approximately 1 to 1 1/2 cups)
## Instructions
### Cookies
1. Preheat oven to 350°F. Grease baking sheets.
2. Cream butter and sugar together until light and fluffy.
3. Beat in egg.
4. Stir in strained carrots and vanilla.
5. Sift together flour, baking powder, and salt; add to creamed mixture and mix until combined.
6. Drop by teaspoonfuls onto prepared baking sheets.
7. Bake at 350°F for 10 to 12 minutes until edges are lightly golden.
8. Cool completely before frosting.
### Orange Frosting
1. Combine orange juice and grated orange rind.
2. Whisk in powdered sugar gradually until a smooth, spreadable glaze forms.
3. Spread over cooled cookies.