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Bean Salad
Bean Salad from Tommie Anne Davis
1 can yellow Wax beans drained
1 " green string beans "
1 " garbanzo beans "
1 " dark red kidney beans including
juice
1/4 cup chopped green pepper
2 " celery thinly sliced
1/2 " sliced onions
Dressing
1 cup sugar
1 1/8 cups White Vinegar
Back:
3/4 cup oil
Mix well. Pour over
vegetables and marinate
overnight in refrigerator.
Absolutely necessary to
blend flavors. Keeps one
Month.
---
# Bean Salad
*Recipe from the kitchen of Tommie and Anne Davis*
## Ingredients
### Salad
- 1 can yellow wax beans, drained
- 1 can green string beans, drained
- 1 can garbanzo beans, drained
- 1 can dark red kidney beans, including juice
- 1/4 cup chopped green pepper
- 2 cups celery, thinly sliced
- 1/2 cup sliced onions
### Dressing
- 1 cup sugar
- 1 7/8 cups white vinegar
- 3/4 cup oil
## Instructions
1. Combine all salad vegetables in a large bowl.
2. Mix dressing ingredients (sugar, white vinegar, and oil) together well.
3. Pour dressing over vegetables and stir to combine.
4. Marinate overnight in refrigerator — absolutely necessary to blend flavors.
5. Keeps one month (refrigerated). -
Bee Pollen Substitute
Bee Pollen Substitute
1 PART BREWER'S YEAST
3 PARTS SOY FLOUR
1 PART POWDERED MILK
MIXED TO A DOUGH CONSISTENCY WITH ONE
PART WATER AND 2 PARTS SUGAR SYRUP
with this dough make a cake about the size and shape
of your hand; place on a piece of wax paper and
turn it cake down on the frame lots bars just
above the brood nest
check back in a week
If they have eaten most of the cake give them more
each week until the bees can gather enough natural
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---
# Bee Pollen Substitute
## Ingredients
- 1 part brewer's yeast
- 3 parts soy flour
- 1 part powdered milk
- 1 part water
- 2 parts sugar syrup
## Instructions
1. Combine brewer's yeast, soy flour, and powdered milk.
2. Mix with 1 part water and 2 parts sugar syrup until the mixture reaches a dough consistency.
3. With the dough, make a cake about the size and shape of your hand.
4. Place the cake on a piece of wax paper and turn it cake-side down on the frame bars, just above the brood nest.
5. Check back in a week.
6. If the bees have eaten most of the cake, give them more each week until the bees can gather enough natural [pollen]. -
Beef Stew
BEEF STEW
2 pounds beef stew meat, cut into
1-inch pieces
1 tablespoon vegetable oil
5 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 can (14-1/2 ounces) diced
tomatoes, undrained
2 tablespoons tomato paste
4 teaspoons beef bouillon granules
1 teaspoon each dried oregano,
thyme, basil and parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup quick-cooking barley
In a Dutch oven, brown meat in oil on all
sides; drain. Add the water, celery, carrots,
onion, tomatoes, tomato paste, bouillon
and seasonings. Bring to a boil. Reduce
heat; cover and simmer for 50 minutes.
Stir in barley; cover and simmer 10-15
minutes longer or until barley is tender.
Yield: 8 servings (about 2 quarts).
Back: blank
---
# Beef Stew
## Ingredients
- 2 pounds beef stew meat, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 5 cups water
- 4 celery ribs, chopped
- 4 medium carrots, chopped
- 1 large onion, chopped
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 4 teaspoons beef bouillon granules
- 1 tsp each dried oregano, thyme, basil and parsley flakes
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup quick-cooking barley
## Instructions
1. In a Dutch oven, brown meat in oil on all sides; drain.
2. Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings.
3. Bring to a boil. Reduce heat; cover and simmer for 50 minutes.
4. Stir in barley; cover and simmer 10–15 minutes longer or until barley is tender.
Yield: 8 servings (about 2 quarts). -
Beef Stew for Six
Card 1 Front:
BEEF STEW FOR SIX
By Mrs. Ralph W. Snyder, wife of the 1955 State Cattleman of the Year.
2 pounds mature beef, trimmed 6 or more small onions
of bone, fat and most of the 2 stalks celery in 1/4 inch slices
gristle, from chuck, round, shoul- flour
der, arm or rump. 1 tsp. sugar
1/4 pound kidney suet 1/8 tsp. summer savory
6 or more small potatoes, or large 1/8 tsp. sweet basil
ones may be cut in cubes 1/4 tsp. thyme
6 small carrots, or 3 large ones cut 2 to 4 peppercorns
in 1-inch pieces 1 tsp. ground Jamaica ginger
2 tsp. salt
RECOMMENDED BY THE WASHINGTON COW BELLES
Compliments of the WASHINGTON CATTLEMEN'S ASS'N.
(See other side)
Card 1 Back:
Use a heavy pan provided with a tight cover, preferably a Dutch oven.
Fry the suet at a moderate temperature and remove the cracklings.
Cut the meat in one inch squares about 1½ inches long. Brown care-
fully on all sides in the rendered fat, not letting it get too hot. Dredge meat
with flour, sprinkle with 1 tsp. sugar and brown again. Add one pint of boiling
water, cover tightly, and simmer (no boiling) for one and ½ hours.
Peel the onions, hold them in scalding water for five minutes and drain.
Add to stew with the seasonings and other vegetables and simmer one hour
longer. If necessary more water can be added. If steam escapes, kettle is
too hot.
Taste and correct seasoning before serving.
---
# Beef Stew for Six
*Recipe from the kitchen of Mrs. Ralph W. Snyder — 1955*
*Serves 6*
## Ingredients
- 2 pounds mature beef, trimmed of bone, fat, and most of the gristle, from chuck, round, shoulder, arm, or rump
- 1/4 pound kidney suet
- 6 or more small potatoes, or large ones cut in cubes
- 6 small carrots, or 3 large ones cut in 1-inch pieces
- 6 or more small onions
- 2 stalks celery, in 1/4-inch slices
- Flour (for dredging)
- 1 tsp. sugar
- 1/8 tsp. summer savory
- 1/8 tsp. sweet basil
- 1/4 tsp. thyme
- 2 to 4 peppercorns
- 1 tsp. ground Jamaica ginger
- 2 tsp. salt
- 1 pint boiling water (plus more as needed)
## Instructions
1. Use a heavy pan with a tight cover, preferably a Dutch oven. Fry the suet at a moderate temperature and remove the cracklings.
2. Cut the meat into one-inch squares about 1-1/2 inches long. Brown carefully on all sides in the rendered fat, not letting it get too hot.
3. Dredge the browned meat with flour, sprinkle with 1 tsp. sugar, and brown again.
4. Add one pint of boiling water, cover tightly, and simmer (no boiling) for one and one-half hours.
5. Peel the onions, hold them in scalding water for five minutes, and drain.
6. Add the onions to the stew along with the seasonings and other vegetables. Simmer one hour longer. If necessary, more water can be added. If steam escapes, the kettle is too hot.
7. Taste and correct seasoning before serving. -
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.
---
# 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. -
Beef-Potato-Eggplant Curry
BEEF-POTATO-EGGPLANT
CURRY
1 cup plain yogurt
1 clove garlic, crushed
1/4 teaspoon salt
1/2 pound ground beef
1/4 cup butter or margarine, divided
1 eggplant (about 1 pound), peeled and
cut in 1-inch cubes
1 tablespoon curry powder
4 medium potatoes, peeled if desired,
cut in 1-inch cubes
1 cup beef broth
1/2 teaspoon salt
In small bowl mix well yogurt, garlic
and salt; cover and chill. In large
heavy skillet brown beef; drain and set
aside. Wipe out skillet. In same skillet in
2 tablespoons butter sauté eggplant over
medium heat, turning occasionally, until
tender and lightly browned. Remove from
skillet; set aside with beef. In same skillet
in remaining 2 tablespoons butter cook
curry powder briefly to release flavor. Add
potatoes; sauté, turning occasionally, until
lightly browned. Add broth to skillet. Cover
and simmer 10 minutes or until potatoes
are tender. Stir in reserved beef and egg-
plant and salt. Cook until heated through.
Serve with yogurt sauce. Makes 4 servings.
Per serving: 362 cal, 17 g pro, 28 g car, 21 g
fat, 84 mg chol with butter, 48 mg chol
with margarine
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---
# Beef-Potato-Eggplant Curry
## Ingredients
- 1 cup plain yogurt
- 1 clove garlic, crushed
- 1/4 tsp salt
- 1/2 pound ground beef
- 1/4 cup butter or margarine, divided
- 1 eggplant (about 1 pound), peeled and cut in 1-inch cubes
- 1 Tbsp curry powder
- 4 medium potatoes, peeled if desired, cut in 1-inch cubes
- 1 cup beef broth
- 1/2 tsp salt
## Instructions
1. In a small bowl mix well yogurt, garlic, and salt; cover and chill.
2. In a large heavy skillet brown beef; drain and set aside. Wipe out skillet.
3. In same skillet in 2 Tbsp butter sauté eggplant over medium heat, turning occasionally, until tender and lightly browned. Remove from skillet; set aside with beef.
4. In same skillet in remaining 2 Tbsp butter cook curry powder briefly to release flavor.
5. Add potatoes; sauté, turning occasionally, until lightly browned.
6. Add broth to skillet. Cover and simmer 10 minutes or until potatoes are tender.
7. Stir in reserved beef and eggplant and salt. Cook until heated through.
8. Serve with yogurt sauce. -
Beefburger Special
Beefburger Special
1 lb. lean ground beef
½ c shredded Sharp Cheddar Cheese
1 T grated onion
¼ c pickle relish
½ to 1 tsp salt
Ice cubes
Bacon slices
Combine beef, cheese, Worcestershire sauce,
onion, relish, salt & pepper. ( Mix well.
Back:
Divide into 6 portions and shape each
hamburger around half an ice cube.
If desired, wrap each with an ice
cube. If desired, wrap each with a
bacon slice. Grill 4 inches from high
heat on grill. Turn often to sear the
meat. Cook about 5 to 7 minutes
on each side. Yield 6 servings
---
# Beefburger Special
## Ingredients
- 1 lb lean ground beef
- 1/2 cup shredded sharp cheddar cheese
- 1 Tbsp grated onion
- 1/4 cup pickle relish
- 1/2 to 1 tsp salt
- Worcestershire sauce
- Pepper
- Ice cubes
- Bacon slices
## Instructions
1. Combine beef, cheese, Worcestershire sauce, onion, relish, salt, and pepper. Mix well.
2. Divide into 6 portions and shape each hamburger around half an ice cube.
3. If desired, wrap each with a bacon slice.
4. Grill 4 inches from high heat on grill.
5. Turn often to sear the meat.
6. Cook about 5 to 7 minutes on each side.
7. Yield 6 servings. -
Beet Pickle
Beet Pickle.
Boil Beets until tender, and
-thin out, & place in sterilized
jars. Boil 1 cup sugar & more
to 1 cup of vinegar, and pour
for the beets. Place a whole
clove here & there in jars and
seal.
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# Beet Pickle
## Ingredients
- Beets (approx. 1 - 1 1/2 lbs)
- 1 cup sugar (or more to taste)
- 1 cup vinegar
- Whole cloves
## Instructions
1. Boil beets until tender.
2. Peel and place in sterilized jars.
3. Boil 1 cup sugar and more to 1 cup of vinegar.
4. Pour the hot brine over the beets.
5. Place a whole clove here and there in the jars.
6. Seal. -
Benedictine
Recipe from the kitchen of Peg Grant
Benedictine
1/2 cucumber grated
(approx. 1/2 cup)
2 tsp grated onion or juice
4 oz Cream Cheese
1 T Mayonnaise.
Cream cheese and add other
ingredients
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---
# Benedictine
## Ingredients
- 1/2 cucumber, grated (approx. 1/2 cup)
- 2 tsp grated onion or onion juice
- 4 oz cream cheese
- 1 Tbsp mayonnaise
## Instructions
1. Cream the cream cheese and add the other ingredients. -
Benedictine Sandwich Spread
Benedictine Sandwich Spread
from Out of Kentucky Kitchens
2 cream cheeses (6 oz)
Grated pulp of one medium cucumber
1 small grated onion
1 t. salt
Mayonnaise
Dash of Tabasco
2-3 drops green food coloring
Mash the cheeses with a fork.
Work into them the grated pulp from
a peeled, medium-sized
Back:
cucumber, first extracting the juice by
placing the pulp in a napkin and
squeezing it fairly dry. Add the onion
juice, Tabasco, salt and enough
mayonnaise to make a smooth
filling, easily spread. Lastly add food
coloring to give a faint green tinge.
Cabbage Patch says use only juice
of cucumber and onion for a
more delicate flavor.
---
# Benedictine Sandwich Spread
*From Out of Kentucky Kitchens*
## Ingredients
- 2 cream cheeses (6 oz)
- Grated pulp of one medium cucumber, peeled
- 1 small onion, grated
- 1 tsp salt
- Mayonnaise (enough to make a smooth filling)
- Dash of Tabasco
- 2–3 drops green food coloring
## Instructions
1. Mash the cream cheeses with a fork.
2. Grate the pulp of a peeled, medium-sized cucumber. Extract the juice by placing the pulp in a napkin and squeezing it fairly dry.
3. Work the grated cucumber pulp into the mashed cheese.
4. Add the onion juice, Tabasco, and salt.
5. Add enough mayonnaise to make a smooth filling that is easily spread.
6. Lastly, add green food coloring to give a faint green tinge.
> **Note — Cabbage Patch variation:** Use only the juice of the cucumber and onion (not the pulp) for a more delicate flavor. -
Best Every Apple Cookies
Card 1 Front:
BEST EVERY APPLE COOKIES MRS. JUNE WOODS
SPRING HILL, FL
½ c. shortening 1 1/3 c. brown sugar
1 egg 2 cups flour
1 tsp. baking soda 1 tsp. apple pie spice
½ tsp. salt ½ cup milk
1 c. nuts, chopped 1 cup raisins
1 c. unpared apples, finely chopped
Cream together shortening, sugar and egg.
Mix dry ingredients together and add half to
creamed mixture, blend in milk and remaining
dry ingredients. Add nuts, raisins & apples.
Mix well. Drop on greased cookie sheet. Bake
at 400 degrees for 10-12 minutes, spread with
Vanilla Glaze. (recipe on back of card).
Card 1 Back:
VANILLA GLAZE:
1½ cups powdered sugar
2½ teaspoon milk
Dash of salt
½ teaspoon vanilla
1 tablespoon melted butter
Mix until creamy; spread on cookies.
---
# Best Every Apple Cookies
*Recipe from the kitchen of Mrs. June Woods — Spring Hill, FL*
## Ingredients
### Cookies
- 1/2 cup shortening
- 1 1/3 cups brown sugar
- 1 egg
- 2 cups flour
- 1 tsp baking soda
- 1 tsp apple pie spice
- 1/2 tsp salt
- 1/2 cup milk
- 1 cup nuts, chopped
- 1 cup raisins
- 1 cup unpared apples, finely chopped
### Vanilla Glaze
- 1 1/2 cups powdered sugar
- 2 1/2 tsp milk
- Dash of salt
- 1/2 tsp vanilla
- 1 Tbsp melted butter
## Instructions
### Cookies
1. Cream together shortening, sugar, and egg.
2. Mix dry ingredients together and add half to creamed mixture.
3. Blend in milk and remaining dry ingredients.
4. Add nuts, raisins, and apples. Mix well.
5. Drop on greased cookie sheet.
6. Bake at 400°F for 10–12 minutes.
### Vanilla Glaze
1. Mix all glaze ingredients together until creamy.
### Assembly
1. Spread Vanilla Glaze on cookies while warm.
## Editor's Notes
- **"unpared apples"** — apples with the skin left on; do not peel before chopping. -
Best Oatmeal Cookies
BEST OATMEAL COOKIES QUAKER
1½ c. margarine 3/4 packed brwn. sugar
½ c. granulated sugar 1 egg
1 tsp. vanilla 1½ c. all-purpose flour
1 tsp. baking soda 1 tsp. salt
1 tsp. cinnamon ¼ tsp. nutmeg
3 c. Quaker Oats (quick or old-fashioned, un-
cooked.
Heat oven to 375 F. Beat together margarine and
sugar until light and fluffy. Beat in egg and
vanilla. Combine flour, baking soda, salt and
spices; add to margarine mixture, mixing well.
Stir in oats. Drop by rounded tablespoonfuls
onto ungreased cookie sheet. Bake 8-9 minutes
Card 1 Back:
for a chewy cookie, 10-11 minutes for a crisp
cookie. Cool 1 minute on cookie sheet; remove
to wire cooling rack. Store in tightly covered
container.
VARIATIONS: Add any one or combination of two of the
following ingredients, if desired: 1 cup rai-
sins, chopped nuts, or semi-sweet chocolate,
butterscotch or peanut butter flavored pieces.
---
# Best Oatmeal Cookies
*Recipe by Quaker*
## Ingredients
- 1 1/2 cups margarine
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 3 cups Quaker Oats (quick or old-fashioned, uncooked)
## Instructions
1. Heat oven to 375°F.
2. Beat together margarine and sugar until light and fluffy.
3. Beat in egg and vanilla.
4. Combine flour, baking soda, salt, and spices; add to margarine mixture, mixing well.
5. Stir in oats.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 8–9 minutes for a chewy cookie, 10–11 minutes for a crisp cookie.
8. Cool 1 minute on cookie sheet; remove to wire cooling rack.
9. Store in tightly covered container.
### Variations
Stir in any one, or a combination of two, of the following ingredients if desired: 1 cup raisins, chopped nuts, or semi-sweet chocolate, butterscotch, or peanut butter flavored pieces.