for- ^ >/ *

CRUNCHY CHICKEN

*■ A/rJ
Wash and cut up 2 fryers. Preheat overt 350°.
Blend 2 C., Hitz cracker crumbs; 1/4 C. Parmesan
cheese: 1/4 C parsley, chopped; 1 clove garlic,
pressed; 2- fey-salt. 1/8 t. pepper. Melt 1 C.
butter. Dip chicken in butter and then in
cracker mixture. Arrange in shallow pan. Pour
remaining butter over chicken and bake 1 hour.
Do not turn chicken.

Joy Hester
 CHICKEN STRATA

Combine 2 C. cooked diced chicken. —

chopped onion. 1/2 C. chopped celery ______
chopped green pepper. 1/2 C. mayonnaise, salt
and pepper to taste. Alternate layers of this
mixture and small pieces of bread (about 6
slices broken up). Combine 2 eggs beaten well
with 1 C. milk and pour over all. Refrigerate
for several hours. Before baking casserole,
spread 1 C. mushroom soup over mixture and
sprinkle with buttered bread cubes. Bake
uncovered for 1 hr. in 35°° oven. Before
removing from oven, sprinkle the top with 1 C.
grated cheese and bake until bubbly. Serves 6,

Jackie Kraus
 t
BEEF PIQUANT

Put 3 lb. chuck roast on large piece of

heavy duty foil. Fold up around sides. Rub
steak with cut surface of 1 lemon. Spread
one side with 1 T. mustard and brown under
broiler. Spread other side with 1 T. mustard
and brown. Remove from oven and sprinkle with
salt and pepper and rest of lemon. Sprinkle
with 2 T. Worcestershire sauce. 2 T. brown
sugar. and 3 dashes tabasco. Add 2 medium
onions, sliced, which have been saute?ed with
1 T. capers. Put foil on top of meat and seal
edges so no juice will escape. Place in shallow
pan. Bake at 300° for 3 hrs. Serve with
natural juices.

Sandy Stewart
 LIHA-PORK CHOP STEW

Brown 6 medium pork chops on both sides in 2 T.

shortening. Salt and -pepper to taste. Add
1/2 C. chopped celery. 1/2 C. chopped onion.
1 - 17 oz can lima beans. Reduce heat. Add
1-10 3/4 oz. can mushroom soup and simmer for
45 minutes.

Doris Talbert
 BEEF STROGONOFF

Gut 1 1/2 lb, round or sirloin steak in bite

size pieces and put in dutch oven. Pour 1/4
C. flour into meat and brown. Add 1 T. oil
if needed. Add 1 small can drained mushrooms.
1 can liquid onion soup. l/2 C. warm sour'"
cream, salt, pepper, paprika. Cover and cook
over low heat for 1 hour. Serve over rice.
Serves 4.

Joy Beers
 MABINATED FORK CHOPS

Mix 2 bottles soy sauce. 1/3 C. brown sugar.

1/2 t. ginger. 2 garlic buttons and 2 T.
Wesson oil. Marinate pork chops 1 inch thick
for 8 hours—turning occasionally. Grill
over charcoal for about 1 hour—basting while
cooking. (In oven, bake about 1 hour at
350°.)

Henrietta Lewis
 BEEF AND PEPPER SICE SKILLET

1 1/2 lb. round steak, cut in thin strips, 2 T.

cooking oil. 1 C. sliced onionf 1 C. Uncle
Ben's Converted Rice. 1 can (10 1/2 oz.) beef
broth, water. 3 T. soy sauce or to taste, 2
green peppers, coarsely chopped, 1 jar (2 oz.)
sliced oimiento. drained. Brown beef in oil
in 10 inch skillet. Stir in onion, rice, beef
broth, one soup can of water and soy sauce.
Bring to boil. Pour into a casserole and cook
until liquid is absorbed. Stir in green pepper
and pimiento. Heat through. Makes 6-8
servings.

Kathryn Hardy
 ' /&7-
f"

GIVE THE DRIVES A SANDWICH

C°°k 1 box Uncle Ben*s Wild Bice according to

pkg. directions. Brown 1 lb. hot sausage and
drain. Mix rice and sausage with 1 can mush­
room soup. 1 4 oz. can mushrooms, drained, and
1 small .iar pimientos. Place in buttered
casserole and sprinkle with buttered bread
crumbs. Bake at 325° 20 - 30 minutes.
Serves $. <g _ ]0

D4be Henry
 SUB GUM FBIED BICE

Pry 1/4 lb* bacon and set aside. Saute'1.

large onion, chopped, and 1 bell pepper,
cut in strips, in bacon grease. Add 1 1/2
cups chopped ham. 1 can water chestnuts,
sliced and 2 cups cooked rice to mixture.
Scramble 2 eggs and mix well with other
ingredients. Cook mixture on low heat
until ham is done, then mix in 2 T. soy sauce
and top with crumbled bacon before serving.

Anita Sims
 SWEDISH, BALLS

Mix in a large bowl 6 lbs. ground beef. 6

slices stale bread, soaked in milk. 3 whole
eggs. 1/2 G. parsley, finely chopped. 1/2 C.
green onion tops, finely chopped, 2 medium
white onions, finely chopped, 4 stalks celery,
finely chopped, garlic salt, black pepper and
salt. Shape into 400-450 bite-size balls and
fry in small amount of fat. Place meat balls
in large sauce pan. Pour off excess fat in
fry pan and mix 2 large cans barbecue sauce
and 2 cans mushroom soup with remaining
drippings. Pour over meat balls and simmer
40 - 45 minutes.

Judy Lowery
* /*
> X'
f /
TACO PIE

Brown 1 lb. ground beef and 1 chopped onion.

Add 1 can drained tomatoes (cut up); 1 can~
tomato sauce; 2-(fl T. chili powder; salt and
pepper* Thaw tortilla shells. Line casserole
dish with tortillas. Layer with beef mixture
and grated Cheddar cheese. Repeat layers and
top with cheese. Bake 20-30 minutes at 350°.

Joy Hester
 BACON-MUSHROOM BRUNCH DISH

Slice 1 lb. fresh mushrooms and brown lightly

in 1/2 C. butter. Stir in 6 T. flour and blend
well. Gradually add 3 C. milk and stir until
thickened. Add 1 1/2 t. Worcestershire. 1 1/2
t. salt. 1/4 t. pepper, and 1 C. grated sharp
cheese - heat until cheese melts. Add 2
sliced hard cooked eggs. Keep this in a warm
place until ready to serve. Cook 1/2 lb.
bacon until crisp - save a few slices to top
each serving - crumble the rest coarsely and
add to sauce. Serve over cooked rice or toast
and top with reserved bacon slices. Serves
5 or 6.

Grace Hobbs
 RUEBEN BOLL

Preheat oven to 350°• In large bowl combine

l i./2 lbs, ground beef. 1 1/2 C. caraway rye
bread crumbs, i egg. 1/2 £.. choppgd^„gndon,
1/4 C. sweet pickle relish. 1/4 C. creamy
Russian dressing. 1 T. Worcestershire. 1 1/2
t. salt. 1/4 t. pepper. Work mixture with
hands until blended. On a sheet of waxed
paper shape mixture into 6" X 14" rectangle.
Sprinkle with 1 can (14 oz.) sauerkraut,
drained, and 1 1/2 c". grated Swiss cheese
leaving a border around all edges. Starting
at narrow edge carefully roll the mixture
jelly-roll style using waxed paper as guide.
Place in shallow baking dish and bake at
350° for 45 minutes. 6 servings.

Mary McKenzie
 SOMETHING DIFFERENT

Boil 2 1/2 lbs, new potatoes unpeeled until

tender. Drain and dice and place in bottom
of buttered 2 qt. casserole. Drain 1 #2 size
can sliced green beans and place on top of
this. Broil 1 nkg. sliced Canadian bacon
and dice. Place this on top of green beans.
Make sauce of 1 can cream of chicken soup.
1 carton sour cream, and 1C. grated Cheddar
cheese. Pour over and top with more grated
cheese. Bake at 325° until bubbly. Serves

D4be Henry
 BAKED CHICKEN BREAST WITH ALMONDS

Salt and pepper 4 or 5 chicken breasts, brown

in 4 T. cooking oil, and place in baking dish.
Combine 1 can cream of mushroom soup. 1/2 C.-
cooking sherry. 1/4 cT~sharp Cheddar cheese.
3 T. grated onion and 2 T. Worcestershire sauce
Pour over chicken. Place 1/2 C. slivered ~
almonds on top and cover with foil. Bake
at 350° for 1 hour.

Delores Everette
 CHICKEN-SHRIMP SUPREME

In a 3 qt. saucepan melt 1/2 stick butter.

Add 1/2 lb. fresh mushrooms and 2 T. green
onions - sauted 5 minutes. Add 2 cans
CIO i/2 oz) creaun of chicken soup. Gra­
dually' stir In l/2 C» sherry and 1/2 C.
light cream or half & half. Add 1 C. grated
Cheddar cheese and heat over low heat until
cheese has melted. Add 2 C. cut up cooked
chicken and 2 C. cooked shrimp. Heat to
serving temperature. DO NOT BOIL. Just
before serving, stir in 2 T. chopped fresh
parsley. Serve over rice. Serves 8

Grace Hobbs
 SWEET AND SOUR PORK

Brown 4 pork chops in small amount of cooking

oil. Add 1 pkg. dry onion soup mix and gra­
dually stir in 1 V4 C. water. Add 1/2 C.
pineapple chunks. l/2 C. sliced green pepper.
3 T. ketchup. 2 T. vinegar. 1 T. brown sugar.
1 t. soy sauce and 1/2 t. dry mustard. Cover
and cook over low heat 45 minutes oruntil
tender. Blend 1/4 C. water and 2 T. corn­
starch and slowly stir into sauce until thick.
Serve over rice. Serves 4.

June Thomason
 BRISKET OF BEEF (BARBECUED)

Place 4 lb, boneless beef brisket fat side up

in casserole. Mix 1 G. catsup. 1 C. water.
1 T. instant minced onion. 2 T. vinegar. 1 T.
prepared mustard. 1 t. salt, l/k tTpepper and
pour over meat. Bake in 300° oven about 4
hours. (Serves 6-8).

Mary McKenzie
 FANCY MEATLOAF

Mix together in a large bowl; 1 lb. ground

chuck. 1 can meatloaf compliment, about 8
olives (green^ chopped. 1 small can mush­
rooms . 1 medium size onion, chopped, 1 C.
bell peipper. 1/2 C. grated sharp cheese.
1/2 t. oregano. 1/2 t. pepper. 1 t. salt.
1/2 t. garlic powder. Mold into loaf shape
and top with 1/2 C. grated sharp cheese
and dried parsley flakes. Cook at 350°
for about 1 hr. Serves 4 generously.

Andrea Livingston
 Ti^y -
HOT BROWNS Cz> 71-C^cZs

Make a cream sauce. In double boiler top,

put 21, butter. In bottom pan, put 1 C. milk.
Let milk get hot and butter melt. Mix 2 T.
flour with butter and stir until it makes a
thick paste. Add milk and replace with water
in bottom pan and let cook on low heat until
thick. Add salt. Place turkey or chicken.
cream sauce, mushrooms. sliced tomato and
partially cooked bacon on toast. Grate
cheese on top and bake at 350° until cheese
melts.

Andrea Livingston
 CBABMEAT CASSEBOLE

Saute' 1/4 stick butter. 1 medium size onion.

1 G. bell pepper and 1 C. celery. Into a
buttered casserole, put 1 lb. crabmeat (fresh
or frozen), 1 can mushroom soup. 1/2 C.
mayonnaise and salt and pepper to taste.
Add the sauteed butter mixture. Top with
1/4 stick butter and bread crumbs. (Can
put grated sharp cheeseK Cook on 350°
for about 30 or 35 minutes.

Andrea Livingston
 DOVE AUVIN

Season 12. doves with salt and pepper and

roll in flour. In a skillet brown doves
slowly in 3/4 stick butter until brown on
both sides. Transfer to a casserole and
add 1_ C. chopped celery. 1 C. chopped onion.
1 sma^.1 bell pepperr chopped, and 1_ can con­
somme . Put top on casserole and cook in
350° oven for 2 hours. Add 1/2 G. red wine
last 30 minutes of cooking time. Serves 6.

Cecile Youngblood
 HAM AND EGG SPAGHETTI
(continued)

bouillon may be used) into mixture. IMPOR­

TANT! Remove pan from heat now. Add 4
beaten egg yolks to spaghetti, stir quickly
to blend. Mix in 1/2 cT parsley, chopped
fine. Sprinkle 1 G. Parmesan cheese over
spaghetti. Toss well. Pass course ground
pepper. Serves 4.

Mary Lou Sweeney

 HAM AND EGG SPAGHETTI

(Bead through and have ingredients ready

before beginning). Cook fi thin spaghetti
in -4-q.ts. boiling salted water until tender.
As it cooks, start next step using skillet.
Brown 1/4 lb. har.nn lightly for 5 min­
utes. Remove bacon fat from skillet and add
.1 /.4„ D.. nil. Slice 1 sweat rmlnn thin. Add
to skillet and cook until soft. Stir in X.
4 oz pkg. boiled ham cut into strips. Now
drain cooked spaghetti; add to skillet. Add
1/2 C. whipped butter and stir to coat spa­
ghetti. Pour 1/2 C. chicken broth (chicken

(continued)
 CHICKEN A LA KING

In large skillet, cook and stir 1 can (6 oz.)

sliced mushrooms, drained (reserve 1/4 liquid)
and 1/2 C, diced green pepper in 1/2 C, butter
for 5 minutes. Blend in 1/2 C. flourf 1 t. salt,
and dash of pepper. Cook over low heat, stir­
ring until mixture is bubbly. Bemove from heat.
Stir in 2 C. light cream. 1 3/4- C, chicken broth
and reserved mushroom liquid. Heat to boiling,
stirring constantly. Boil and stir one minute.
Stir in 2 C. cubed chicken or turkey and 1 .lar
oz.) pimlento. chopped. Heat through. Serve
hot in Toast Cups or Patty Shells. 8 servings.

Nancy Chapman
 CHICKEN CASSEROLE

One small fryer or chicken breasts cooked and

cubed, i/2 C. mayonnaise. 1 "can cream of chicken
soup. 2 hard cooked eggs (diced). 1 C. finely
chopped celery. 1 t. finely chopped onion. 1/2
C. slivered almonds. 1 T. Worcestershire sauce.
l/2 C. cracker crumbs or 1 small bag of potato
chips. Mix all ingredients except potato chips
or cracker crumbs. Put in 1 3A qt. greased
casserole dish. Cover with crumbled potato chips
or cracker crumbs. Bake at 350° about 30 min­
utes.

Judy Free
 HAMBUBGEB CRUNCH

Brown 1 lb. lean ground beef, then add 1 small

chopped onion. In 3 qt. casserole, combine
beef mixture with 1 can cream of mushroom soup.
1 can cream of chicken soup. 2 soup cans water.
i/2cT~uncooked reg. white rice. 4 T. soy sauce
Bake uncovered 50 minutes at 350°. Sprinkle
with 3 oz. can chow mein noodles, bake 10
minutes more. Serves 6 and may be frozen.

Joan Looney
 TUNA chow mein cassebole

Melt 1 T. butter in large skillet. Add 1 C.

cut up celery. 1/4 C. chopped onion and 2 T.
chopped green pepper. Cook over low heat and
stir until onion is tender. Stir in 3/4 -
3 oz. can chow mein noodles. 1-6 1/2 oz.
can tuna, drained. 1 can (lO l/2 oz) cream of
mushroom soup. 1/4 C. milk. 1/4 C. water. 1/2
C. salted cashew nuts. Pour into ungreased
1 1/2 qt. casserole; sprinkle remaining 1/4
can chow mein noodles on top. Bake uncovered
for 30 minutes.

Marian Carter
 LOBSTER THEBMIDOB

Boil 4-5 lobster tails in salted water for

10 minutes. Set aside. Combine 1/4 C. butter
1/2 t. paprika. 1/2 C. sherry. 2 T. flour.
2 C. thin cream. 2 egg yolks, beaten, in
casserole dish. Cook on low heat on top of
stove for about 15 minutes. Add cut up
lobster meat and 1 1/2 C, sliced mushrooms
to mixture. Cook on low heat folding over
and over until mixture thickens and is smooth
and well blended. Top with 1/2 C. grated
cheese and brown under broiler". Serves 4 - 6.

Anita Sims
 SHBIMP CASSEBOLE

Mix together 1/2 C. chopped, onion. 1 C. chopped

celery. 1 C. chopped hell pepperr 1 can chopped
mushrooms. 1 small .iar chopped pimento. 1 C.
rice, cooked. 1 C. mayonnaise. 1/2 nt. whipping
cream (not whipped), 3 lb. cooked, peeled
sforlmp. Put in buttered 2 qt. casserole dish.
Bake at 350° for 30 minutes.

Carol Jones
*

SHRIMP CREOLE

Pry together 1 medium onion, chopped, 3 bell

peppers. chopped, and 3 stalks celery, chopped,
until light brown in small amount of oil. Add
1 can tomato soup. 1 can mushroom soup. 2 I.
Worcestershire sauce, dash of catsup. 1/3 C.
soy sauce. Cook for 30 minutes and add 1 lb.
raw shrimp. Cook 10 to 12 minutes more.
Serve over rice.

Jackie Kraus
 CBABMEAT QUICHE

Combine 1/2 C. mayonnaise. 2 T. flour. 2 eggs

beaten, 1/2 C. milk.Blend until smooth.
Add one 7 1/2 oz, can crabmeat (drained and
flaked), one 8 oz. pkg. Swiss cheese (diced),
and 1/3 C. green onions, finely chopped,
salt and pepper. Mix well and pour into
unbaked 9 inch pie shell. Bake 350° for
40 to 45 minutes.

Brommie Jones
 BEEF WELLINGTON

Sprinkle 2 3/4 lb. beef tenderloin with

tenderizer and 1 T. black pepper. Spread
surface with 1/2 C. butter. Arrange 1.
onion, sliced, 1 carrot. 1 stalk celery under
meat in roasting pan. Bake 25 minutes (for
medium rare) in 450° oven. Cool. Saute? 1/2
lb. cut chicken livers. 1 C. fresh mushrooms.
1/2 C, chopped onions, in 2 T. butter. Add
1 T. sherry. Mash to make liver pate* .
Spread top and sides of beef with pate'mixture,
^oll out pastry (use one recipe for pastry or
way use Pepperidge Farm 6 frozen patty shells,
thawed) 1/4" thick making one long piece

(continued)
 BEEF WELLINGTON
(continued)

(l8n X 15"). Wrap around beef. Trim and

seal edges. Roll out trimmings, cut into
strips to make lattice work. Brush with
mixture of 1 egg white and 1 t. water beaten
slightly. Bake at 450° for 15 minutes.
Serves 8 to 10. May be prepared day before
except for final baking. An elegant main
course.

Martha Reeves
 BEEF COOK-OFF WINNER

DADDY*S DELIGHT

In large skillet cook 1 lb. ground, chuck on

steak and 1 med. onion, chopped, until the
meat is browned and the onion tender. Mix
in 1 - 16 oz. can of undrained tomatoes
(cut up). 1-16 oz cans zucchini. 1 envelope
spaghetti sauce mix. 1 T. Worcestershire
sauce. 1/4 t. tabasco and 1 can drained.
chopped mushrooms. Simmer 10-15 minutes.
Stir occasionally. Cook 1 C. rice for
20 minutes. Drain and rinse in colander.

(continued)
 DADDY»S DELIGHT
(continued)

Leave in colander to steam over boiling

water for 5-10 minutes. Put rice in
bottom of casserole and pour beef mixture
over rice. Cook in heated oven until hot.

Susan Whitlow
 MILKY WAY CAKE

Melt 5 Milky Way bars and 1 stick oleo in

double boiler, set aside. Cream 2 C. sugar
and 1 stick oleo. Add 4 eggs. 3 C. flour
and l/2 t. soda alternately with 1 l/4 C.
buttermilk, add 1 t. vanilla, melted candy
and 1 C. chopped pecans. Bake in tube pan
at 325° for 1 hour 10 min.
FROSTING: Mix 1 1/4 C. sugar. 1/2 small can
evaporated milk and boil a little. Add
3 oz. semi-sweet chocolate chips. 1/2 C.
marshmellow"cream and 1/2 stick oleo. Stir
until all is melted and frost cake.

Marian Carter
vy*
« UNA'S MINCEMEAT CHIFFON PIE

Combine in 1 qt. saucepan, 1/4 C. sugar.

1 T. unflavored gelatine and 1/8 t. salt.
Beat together 2 egg yolks and 1 C. milk
and add to gelatine mixture. Stir over
low heat until gelatine dissolves. Chill
until mixture mounds slightly. Beat 2 egg
whites r gradually adding 1/4 C. sugar until
peaks form. Fold this into gelatine mix­
ture along with 1 C. whipped cream. 1C.
mincemeat and 2 T. grated orange.peel.
Turn into graham cracker crust and chill
until set. You may want to save some cream
'— to put on top of chilled pie.

Una Stevenson
 MISSISSIPPI LEMON SQUARES

Melt 2 sticks oleo. Sift together 2 C. flour

and 1/2' C. IPX sugar. Blend together to
make dough. Press dough in greased 9x13
pan extending up sides about 1 inch. Bake
20 min. at 35°°» Stir only until blended:
4 eggs, 4 T. lemon concentrate. 2 C. sugar.
Pour onto baked crust and bake for 20 min.
at 350°* Sprinkle powdered sugar on top.
Cut into squares when cooled.

Martha Miller
 *
STRAWBERRY PIE

Prick pie shell and bake. Cool. Pick and

wash strawberries (1 at.) and dry them.
Combine 1 C. sugar. 4 t. cornstarch, pinch
of salt in a boiler and add 1 C. water (hot
or cold). Cook until clear. Add 4 T~ Straw­
berry .iello (dry) and stir until dissolved.
Let cool. Add strawberries to the crust
and pour liquid over them. Top with Cool
Whip or whipped cream and decorate with
strawberries on top.

Drudy Jones
 SUGAB COOKIES

Have all ingredients at room temperature.

Sift together 2&1/2 C. flour. 1/2 t. soda,
and V4 t. salt. Cream together 1/2 C.
oleo and 1/2 C. Crisco. Add to this 1 C.
sugar. 1 t. vanilla and 1 egg. Beat until
fluffy. Add flour mixture and 1 T. milk.
Drop by teaspoon on ungreased cookie sheet.
Flatten each with end of a juice glass that
has been dipped in white sugar. (Dip glass
for each cookie). Bake at 350° for 10 - 12
min.

Addie Strong
 GLADY'S CAKE WITH SOUR CREAM AND PINEAPPLE

Mix and bake 1 box Duncan Hines Butter Recipe

Golden Cake Mix (shows 3 eggs, 1 stick of
butter).
FILLING AND ICING: In heavy saucepan, mix
1 large can crushed pineapple. 3/4 C. sugar
3 T. cornstarch. Stir constantly until
thick and shinny (only a few min.). Cool
slightly. Then stir in one carton of sour
cream.

Mrs. Mallory Stewart

 MACAROON PIE

Roll 12 Saltine crackers fine, add 12 dates

chopped small and l/2 C. chopped -pecans.
Stir until dates are coated with cracker
crumbs. Beat 3 egg whites until peaks form.
Add 1 C, sugar. 1/4 t. baking powder and
1 t. vanilla. Pour cracker mixture into
egg white mixture and stir until well blended.
Pour into 9" pie pan that has been greased
and bake in 325° oven for 25 min. Cool and
serve with whipped cream.

Dot Patterson
 CREAM CHEESE DELIGHT

Beat together: one 8 oz. pkg. cream cheese

softened, 1 C. half and half. 1/2 t. vanilla
1 C. sifted powdered sugar. When smooth
and quite liquid pour into lined muffin
cups and freeze 2 or more hours. To serve:
Pull off liners, let thaw a few minutes
and top with fresh or frozen peaches or
strawberries. Quick, easy and real good.

Ellen Traylor
 SURPRISE MERINGUES

Beat 2 egg whites. 1/8 t. salt. 1/8 t. cream

of tartar sauce and 1/8 t. of vanilla until
peaks form. Slowly add 3/4 C. sugar? Fold
in one 6 oz. pkg. of chocolate bits and
1/4 C. of chopped nuts. Cover cookie sheet
with brown paper and drop by teaspoon.
Bake for 25 min. at 300°* Remove at once.
Store in air tight container. Makes about
40 or 50.

Joy Beers
 COCONUT PIE

Combine 4 egg yolks. 2 vanilla pudding mixes.

2 C. evaporated milk. 1 C. sugar. 3/4 can
shredded coconut in saucepan. Bring mix­
ture to a boil stirring constantly. Remove
from heat. Let thicken and cool. Pour into
pie shell. Add meringue. Sprinkle 1/4
can shredded coconut on top and brown.
Makes 2 small pies or 1 large pie.
Meringue: Beat 4 egg whites, dash cream of
tartar until stiff.Add 6- 8 t. sugar.
Beat until stiff peak will form. Add 1 t.
vanilla if desired.

Lynn Morris
 BUTTERSCOTCH BQMBE

Combine 1 C. finely crushed gingersnaos

and 3 T. oleo (melted.) and press firmly
into a 5 cup mold. Freeze. Stir 1 at.
vanilla ice cream til softened and blend
in 2 (1&1/8 oz. each) Heath Bars crushed.
Spoon into crumb-lined mold. Cover and
freeze firm. To serve: unmold (a buttered
mold prevents unmolding worries) and cut
in wedges. Top each slice (not entire
bombe) with Praline Sauce.
Praline Sauce: In small sauce pan combine
1/2 C, brown sugar. 1/2 C. half and half
cream and 4 T. oleo. Boil, stirring con­
stantly. Remove from heat and stir in 1/4
C. toasted chopped almonds and 1 t. vanilla.

Ellen Traylor
 PEALINE PIE

Cook over medium heat and stir constantly

1/3 C. butter with 1/3 C. firmly packed
brown sugar until sugar melts and mixture
bubbles vigorously. Bemove from heat; add
1/2 C. chopped pecans. Pour into lightly
baked (not browned) 8" pie crust. Bake at
425° for 5 min. or until bubbly. Meanwhile,
cook one okg. butterscotch pudding as
directed. Let this cool and spoon Into pie
crust. Chill and garnish with whipped
dessert topping and pecan halves.

Helen Neighbors
 ANGEL PIE

Beat 3 egg whites with 1 t. vanilla until

soft peaks form. Gradually add 1 C. sugar,
beating until stiff peaks form. Combine
1 C. graham cracker crumbs. 1 C. chopped
pecans and 1 t. baking powder. Fold into
meringue mixture. Spread evenly in greased
and floured 9" pie pan. Bake in 325° oven
20 - 25 min. Allow pie to cool before
slicing. Top slices with whipped cream
before serving.

Nancy Hereford
 APPLE CAKE

Mix together 1&1/2 C. cooking oil. 3 eggs.

2 C. sugar. 2 t. vanilla. Sift together
3 G. flour. 1 t. salt. 1 t. soda. Mix
together well with electric mixer. Fold.
in 1 C, chopped pecans. 3 C, chopped, apples.
Pour in tube pan and bake 350° for 1 hour or
in 13x9 inch pan 45 min.
GLAZE: 1 G, brown sugar. 1 stick margarine.
1/4 G. milk. Mix and cook 3 min. Pour
hot over hot cake and let stand in pan 2 hrs.
Heraove right side up.

Glenda Etheredge
 7-UP POUND CAKE

Cream 3 C. sugar and 1 1/2 C. (3 sticks)

margarine; add 5 eggs one at a time.
Fold in 3 C, flour (pastry), 3/4 C. 7-UP
and 2 T. lemon flavoring. Bake in a 350°
oven for 1 hour 15 min. in a tube pan that
has been greased and floured.

Helen Neighbors
 PECAN PIE

Combine 3 well beaten eggs. 1 C. sugar.

1/2 C. corn syrup and 1/2 C. melted butter.
Stir in 1 C. pecans. Pour in pie shell.
Place in center of oven. Bake at 375° for
35 to 40 min.

Mary Rowell
 MAMA'S FAVORITE SUGAR COOKIES

Cream 1/2 C. shortening and 2/3 C. sugar

together thoroughly. Beat in 1 large egg
and 2 t. lemon rind. Sift 1&1/2 C, all­
purpose flour. 1/V"t. baking powder. 1/2 t.
ground cloves. 1/4 t, each ground allspice.
cinnamon and nutmeg together and add to
shortening mixture alternately with 1 T.
half and half and 1/2 t. lemon -iuice. Chill
dough. Soil out on floured hoard (1/16"
for very thin cookies). Cut with desired
cutters. Place on lightly greased pan and
bake at 400° 8 to 10 min. or until delicately
browned.

Brommie Jones
 FBESH APPLE CAKE

Peel and chop 2 C. raw apples. Set aside.

Chop 1 C. pecans. Soak 1 C. raisins in hot
water and drain on paper towels before adding
to cake. Set these aside. Mix together
1&1/2 C. cooking oil. 2 C. sugar, 1 tA_baking
powder. 1 t. vanilla and 2 large eggs.
Add 2&1/2 C. plain flour which has been
sifted with 1 t. salt and 1 t. soda. When
mixture becomes stiff, stir in apples, nuts
and raisins. Bake in 9x13 inch pan (greased
and floured) at 350° for 45 min to 1 hour.
Sprinkle with confectioner's sugar or ice
with confectioner's sugar butter icing.
BUTTEB ICING: Cream 1 stick butter with 1/3
box of confectioner's sugar. Add remaining
2/3 box sugar alternately with 3 to 4 T, milk
and 1 t. vanilla.
Carol Ann Hardy
 JELLY COOKIES

Cream 1 1/2 sticks oleo and 1/2 C. sugar.

Add 1 egg yolk and 1 t. vanilla* Add
1 l/2 C. flour (all purpose) and mix well.
Roll dough into small ball in palm of hand.
Place on ungreased cookie sheet. Punch
hole in dough with finger and drop small
amount of apple .ielly into it. Place
cookie sheet slightly above center of oven.
Bake at 350° 10 - 15 min. or until slightly
browned. Makes about 3 1/2 dozen.

Cora Lee Jones

Cream 1 stick margarine (butter is better),
1/2 C. Grisco and 2 C. sugar. Add 5 egg
yolks. Sift 2 G. plain flour and 1- CD. soda.
Add alternately with 1 C. buttermilk to
creamed mix. Add 1 g. vanilla. 16 oz. pkg.
frozen coconut and 1 G, finely chopped pecans.
Fold in 5 egg whites beaten stiffly. Bake
In’4 ldyers in oven. C3S<n°> -3o min- ^
FROSTING: Cream 8 oz. cream cheese and -fill-
stick margarine until smooth. Add 1 box
confectioners sugar (1 lb.) and 1 g, vanilla.
Spread on cool cake. Chop finely 1 C. pecans
and sprinkle between layers and on top of
cake. Nuts may be mixed in frosting except
enough to sprinkle on top of cake.

Nancy Dean
 PEANUT BUTTER ICE CREAM

Heat 3 ats. whole milk in double boiler

until bubbles form. Beat 12 eggs (yolks
only). To eggs add 1 C. warm milk from
double boiler. Sift 4 C. sugar and 1/2 C.
flour - then add to egg and milk mixture
along with 1 t. vanilla. To this gradually
pour remaining heated milk. Let custard
cool. Then add to it 1 small .iar Peter
Pan creamy peanut butter, gradually in
small amounts as in making gravy. Let
mixture cool a little longer. Pour into
ice cream freezer and freeze.

Carolyn Sikes
 KAHLUA PIE

Combine 1&3/4 C. milk. 1 (S&3/4 oz.) vanilla

instant pudding mix and 1 pkg. (2 oz.) whipped
topping mix. Beat with electric mixer until
soft mounds form. Add Kahlua to taste.
Spoon into chocolate cookie crust. Garnish
with additional crumbs and chopped pecans.
Chill at least one hour.

Shirley Haley
 POACHED PEARS

Peel 6 fresh nears, leaving them whole and

stems intact. Brush them with juice of
1/2 lemon. Combine 1 C. drv red wine. 1&1/2
C. sugar, one 3" piece stick cinnamon and
1/2 lemon thinly sliced in small sauce pan.
Bring to boil stirring constantly. Reduce
heat. Lay one or two pears in wine syrup.
Cook 15 min. or until tender turning once
or twice and ladling syrup over them.
Remove pears, stand in serving bowl. Strain
remaining syrup, pour over pears. Chill.
Serves 6.

Martha Reeves
 CUPBOARD PIE

Melt 2 sticks of butter and mix with 3 C.

of sugar and 9 T. flour* Add 3 eggs Tone
at a time), 1 C. sweetmilk. 1 t. lemon
extract. 1 t. vanilla. Put into 3 unbaked
pie shells and bake at 325° for 1 hour or
less.

Lois Sanford
 CHOCOLATE BAVARIAN PIE

Soften 1 pkg. unflavored gelatin in 1/4 C.

cold water. Combine 3 egg yolks. 1/2 C.
sugar and 1/4 t. salt. Add this to 1 C.
scalded milk. Cook above until mixture
coats spoon. (Stir while cooking). Add
gelatin. Let sit until cool and rather
thick. Fold in 3 egg whites and 1/2 pt.
whipping. cream. (Whip stiff). Also add
1 t. vanilla. Four into famous chocolate
wafer crust. This is made by mixing a box
of Famous Chocolate Wafers with 3 T. melted
butter. Refrigerate.

Anne Minter
 9*^1 /

CONGO BARS

Welt 2/3 C. butter in boiler. Add 1 box

light brown sugar. Set aside to cool.
Sift 2&2/3 C. flour. 2&1/4 t. baking powder
and l/2 t. salt. Add 3 eggs, one at a time
to butter and sugar mixture. Stir in flour
mixture. Add 1 cup nuts and one (6 oz.)
nkg. chocolate chips. Bake in greased lOx
15x1 pan at 350° 25 - 30 min. Cool and cut
into bars.

June McLaughlin
 ICE BOX COOKIES

Cream 1 C. butter. 1 C. white sugar, and

1 C. brown sugar (light). Add 2 eggs.
Sift together 3&1/2 C. sifted flour. 1/2 t.
salt and 1 t. soda and add to sugar and
hutter. Add 1 C, chopped pecans and shape
into rolls and chill for several hours.
Slice and place on ungreased cookie sheet
and bake at 350° for about 8 min.

Katty Cothran
 CHOCOLATE POUND CAKE

Cream 1/2 lb. (2 sticks) oleo. 1/2 C.

shortening and 3 C. sugar. Add 5 eggs,
one at the time". Add 4 T. cocoa and 1 t.
vanilla. Sift together 3 C. flour. 1/2 t.
baking powder. 1/2 t. salt. Add this to
creamed mixture alternating with 1 C. milk.
Mix well. Bake in a tube pan at 325°f or
80 minutes.

Maggie Whitlow
 ANGEL FOOD CAKE

Sift and. measure 1 1/4 G. all purpose flour.

Sift five times more. Sift and measure 2 C.
granulated sugar. Add 1 C. sugar to flour.
Sift together two times. Beat 1 1/2 C. egg
whites. until foamy. Add 1/4 tV~ salt. 1 1/2 t.
praam of tartar. Continue beating until
whites hold shape. Slowly beat remaining
1 C. sugar into egg whites. Sift and fold
into egg whites the flour and sugar mixture
by fourths. Add 1 t. vanilla or almond
flavoring or a combination of both. Pour
into ungreased angel food pan (tube or long).
Never a pan that has been used for butter
cakes. Bake in.preheated 350° oven about
an hour. Invert pan until cake is cool. Cut
from pan. Divides cake into two layers. Put

(continued)
 ANGEL FOOD CAKE (continued)

together with lemon filling and ice with

sweetened whipped cream (1/2 pt).
LEMON FILLING: Combine 1 C. sugar, .juice
one orange, .juice one lemon and grated
rind of both, six egg yolks and 4 T. corn­
starch or flour in top of double boiler.
Cook over boiling water until thick.

Mrs. Miles Hardy

 CHOCOLATE CHIP-OATMEAL COOKIES

Cream together 2 eggs. 1 C. shortening.

1 C. sugar. 1 G. brown sugar and 1 t,
vanilla. Sift 1 1/2 C. flour. 1 t. salt.
1 t. soda. Add to creamed mixture. Add
2 C. oatmeal (Quick), 1/2 C. nuts. 1-12 oz,
pkg. chocolate chips. Bake 8-10 min.
at 300°.

Carolyn Nelson
 COKE CAKE

Mix 2 C. flour and 2 G. sugar in bowl.

Melt 2 sticks butter in pan and add 3 T.
cocoa and 1/2 C. Coca-Cola. Stir into
flour and sugar. Mix in 1 t. vanilla.
2 beaten eggs. 1 t. soda dissolved in
l/2 C. buttermilk and 1 1/2 C. miniature
marshmallows. Stir batter until thin.
Bake at 375^ for 30 to 35 minutes.
ICING: Place 1 box confectioner's sugar
in bowl. Melt 1 stick butter with 8 T. coke
(approx) and 3 T. cocoa. Pour into sugar.
Mix well and add 1 C, nuts. Spread on warm
cake.

Lynn Williams
 CBEME DE MENTHE PIE

Roll 3/4 pkg. of chocolate wafers into

crumbs and combine with 1/4 C. melted
butter or oleo. Pat out into a pie crust
and place into deep freeze until filling
is ready. Melt in double boiler 24 marsh-
mellows. After they are melted, add 2/3‘~C.
of Creme de Menthe and 1 G. whipped cream.
Place in freezer until served. (Allow at
least 2 hours). Cut into at least 8 pcs.
as very rich.

Joy Beers
 CHOP-CHOP'S CAKE

Cream 1 C. real butter and 2 C. sugar until

fluffy"! Add 4 egg yolks one at a time beating
after each one is added. Sift 3 C. cake flour.
1/4 t. salt. 3 t. baking powder together and
add alternately with 1 C. milk and 1 t. vanilla
to creamed mixture - beating until smooth after
each addition. Fold in 4 stiffly beaten egg
whites. Pour into cake pans, waxed lined -
bake at 350° until top of cake springs back.

JoBeth Nelson
 BUTTERMILK WAFFLES

Combine 2 C. plain flour, 2 T. meal. 1 T.

baking powder. 1 t. soda. 1 t. salt. 2C.
buttermilk. 1 egg, and 1/2 C. liquid shorten­
ing in a bowl. Pour a small amount in a hot
waffle iron and cook until nice and brown.
Lynn Moseley

HERB BREAD

Mix 1/2 C. softened butter with 1 t. parsley

flakes. 1/4 tT oreganof l/4 t. dill weed and
1 clove minced garlic. Spread on French bread
slices and sprinkle with parmesan cheese. Bake
10 minutes at 400°.
r.awl vn Nelson
 HOT BANANA MUFFINS

g
Cream 1/2 C. vegetable shortening and 1 C.
sugar. Add 2 eggs one at a time, beating
after each addition. Combine 1 1/4 C.
sifted cake flour. 1 t. baking soda and 1/2
t. salt and sift. Add alternately with 3/4
C. mashed ripe bananas, beginning and ending
with dry ingredients. Set paper cups into
muffin tins and fill 2/3 full with batter.
Bake at 375° for 25 minutes or until done.
Serve hot. Makes approximately 18-20.

Sandy Stewart
 RAISIN BBAN MUFFINS

Combine 1 C. raisin bran flakes. 2/3 C. milk,

1 egg ancT 1/4 C. shortening. Beat well. Sift
together 1 C. flour. 2 1/2 t. baking powder.
1/2 t. salt and lA C. sugar. Add to first
mixture, stirring only until combined. Grease
muffin tins. Bake in 400° oven for 25 minutes.
Makes 12.

Jackie Cothran
 CHEESE BISCUITS

Combine 1 C. flour (sifted). 1/2 lb. sharp

cheese (grated). l/2 C. shortening. 3 T. ice
water. 1/2 t. salt, l/k t. red~~penoer. Chill,
roll out and cut with small cutter. Press
each with a fork and bake at 400° for a few
minutes. Dough can be kept for weeks in
refrigerator.

Delores Everette
 MAMAW'S MEXICAN COBNBBEAD

In large mixing bowl combine 1 package

(18 oz.) corn-muffin mix. 2 1/2 C. milk.
1/2 C. vegetable oil. 1 medium onion, grated.
1 can' ll lb. ^ cream-style com. 1 T. sugar.
3 to 4 T. chopned "can~ne(r green chi lies. Mix
well. Stir in 3 egg's" (beaten until foamy)
then add 1 1/2 C coarsely shredded sharp ched
dar cheese. Put in well greased 13"X9"X2"
baking pan. Bake in preheated 400O oven
40 to 45 minutes.

Brommie Jones
 CINNAMON MUFFINS

'"'Combine l_egg, beaten, 1/2 C. oil, and 1/2 C.

milk. Sift together 1 1/2 C. flour. 2 t,
baking powder, and 1/2 t, salt. Add to dry
ingredients 1/4 C. granulated sugar and 1/4 C,
light brown sugar. Combine wet and dry ingre­
dients. Fold in 1/2 C, chopped pecans. Spoon
into 12 greased muffin cups. Bake at 400° for
20 - 25 minutes. ' *• r

Nancy Hereford
 SPOON BREAD

Heat 2 C. milk and gradually stir in 1 1/2 C.

white corn meal. Set in top of double boiler
and add 1/4 C. butter. Bring the above mix­
ture to a boil, and cook, stirring, ten min­
utes. Add 1 t. salt, and cool to lukewarm.
Dissolve 2 t. baking powder in 1 C. milk and
beat with 4 egg volks. Add this to commeal
mixture. Beat 4 egg whites until stiff and
fold in. Bake in a buttered casserole about
40 minutes in a 350° preheated oven.
Yield: six servings.

Anne Min'ter
 CHEESE SANDWICH

Combine 2 .jars Kraft Old English Cheese (5

oz.). 1 stick oleo (soft). 1 egg, beat in
mixer; add salt and tabasco to taste. Take
24 slices of bread and cut crust off. Put a
thin layer of cheese mixture on bread and
make 12 sandwiches. Cut the 12 sandwiches
into quarters and ice on all sides. This makes
48 sandwiches. Bake in a 300° oven until the
cheese begin3 to brown. Freezes well.

Georgia Hardy
 CHEESE ROUNDS

Mix 10 oz. grated sharp Cheddar cheese with

1/2 chopped, onion and 1/2 C. mayonnaise.
Spread mixture on party rye slices and put
under broiler until cheese melts.

Shirley Haley
 SHRIMP DIP

Over low heat, heat to boiling 1/4 C. milk.

1 large pkg. cream cheese (softened) and
1 can shrimp soup. Stir constantly. Add
1 T. garlic salt. 2 T. Worcestershire sauce
and 1 lb chopped, cooked shrimp. Heat
thoroughly. Serve hot with garlic rounds.

Judy Hagood
 4T r
A/ PIMENTO CHEESE

Grate by hand 1 lb. sharp Cheddar cheese

(natural, not processed).Add 1/2 pt.
mayonnaise (not all at once as it shouldn't
be too mushy). Add 4 or S T. Worcestershire
sauce. 2 dashes ca.venne pepper. 1/3 small
onion grated fine and 2 oz. ,iar chopped
pimento (drained). Will keep in refrigerator
for a long time.

Mrs. Richard Gibian

 DAFFODIL DIP

Gradually add 1/2 C. mayonnaise to soften

one 8 oz. pkg. cream cheese and mix until
well blended.Add 1/2 C. chopped parsley.
chopped egg white of one egg (cooked hard),
2 T. grated onion. 1 clove garlic, (minced
or mashed in press), 1 T. anchovy paste,
and a dash of pepper* Mix well. Sprinkle
with grated egg yolk. Makes 2 1/2 C. Serve
with vegetables (celery, cherry tomatoes,
cauliflower, carrots, etc.).

Cecile Youngblood
 CHEESE STRAWS

Combine 3/4 lb grated New York State Cheese.

1 stick softened oleo. 2 C. flour. 1 t.
baking powder. 1/2 t. salt, 1/4 t. cayenne
pepper (optional) and IT. water in a bowl.
With your hands, mix all the ingredients
together until well mixed. Put dough in a
cookie press, press onto a cookie sheet and
cook in a 3000 oven until lightly browned.

Lynn Moseley
 SHRIMP POTPOURRI
'(continued)'

hearts and shrimp. Place in large con­

tainer with green peppers and two 6 oz,
cans broiled mushroom crowns, drained.
Blend in blender 11/2 C. salad oilP 6 T.
wine vinegar. 1 clove garlic, minced, 1 1/2
t. salt and generous amount.freshly ground
pepper. Pour over shrimp mixture. Cover
tightly and refrigerate at least 24 hours
to blend flavors. Makes 3 quarts.

Virginia Brazil
 **
SHRIMP POTPOURRI

Drain 2 large cans artichoke hearts. Squeeze

each artichoke heart and place upside down
on platter; if the hearts are large, cut in
half or quarters. Sprinkle with juice of 1
lemon and let stand at least an hour. Boil
3 lbs, fresh shrimp in seasoned salted water.
Shell and devein shrimp. Toss shrimp with
juice of 1 lemon, cover and refrigerate.
Wash and dry 3 large green peppers. Place
on broiler pan and broil about 3 inches from
heat for about 10 minutes turning several
times until skin is blackened. Watch carefully
vto prevent burning. Remove and let stand until
cool enough to handle. Peel off skin; cut off
sten ends; cut in half to remove seeds; cut
into squares. Drain lemon juice from artichoke

(continued)
 CBABMEAT DIP

Combine one 8 oz. pkg. cream cheese. 1/2

carton sour cream. 2 t. mayonnaise. 1/4
grated onionf 172 cucumber chopped, finely.
1/2 lb. crabmeat (canned is fine), a littl
salt, pepper and tabasco. Before serving
sprinkle with grated almonds. Very good
with Ritz crackers.

Joan Looney
 HOT SHRIMP DIP

Combine 1 can cream of shrimp soup, 1 can

cream of chicken soup. 1 bag frozen shrimp.
l/2 pint sour cream. 1 C. grated sharp
cheese. 1 T. minced onion, salt and pepper
to taste. Simmer in chafing dish. Serve
with melba toast rounds.

Mary Lou Sweeney

 GUACAMOLE DIP

Mash 2 soft avocados, peeled and pitted,

1/4 t. salt. 1/8 t. pepper. 1/8 t. garlic
salt, 1 T. lemon juice. 2-3 drops Tabasco.
Mix thoroughly. Cover and let stand in
refrigerator one hour. Serve with chips and
crackers. Makes 1 1/2 C. dip. Also add
some chopped fresh tomato and chopped onion
to suit your taste.

Gibson Bruce
 SPICED OLIVES

Whirl following ingredients in blender;

1 large clove garlic. 2 mint leaves. 1
large bay leaf. 1 t. thyme. 1 t. dried or
fresh parsley. 1 t. paprika, .juice of 2
lemons until smooth. Pour over 1 medium
,iar pimento stuffed olives and mix well.
Place in covered jar and leave overnight.
Keeps 4-5 days.

Pat Cammack
 lobster cucumber dip

Blend in blender 1 G. lobster meat. 1 cucum­

ber cut in cubes, 3 T. mayonnaise, salt and
paprika to taste. Tasty on rye rounds or
whole wheat bread. Yield 1&1/2 - 2 cups.

Jackie Kraus
 PORT WINE CHEESE BALL

Combine in blender 12 oz. softened cream

cheese. 1 lb finely grated very sharp Cheddar
cheese and l/2 C. red port winelBlend
until thoroughly mixed and smooth. Place
in bowl and add 1 C. chopped pecans. Stir
thoroughly and chill. When mixture is
stiff, form a ball and roll in finely chopped
pecans. Keep chilled until served.

Mrs. Harold D. Moore

 BACON ROLL-UPS

Cut ends from slices of dread (thin sliced)

and cut bread into two pieces. (May be rolled
lightly if desired). Spread 1 can mushroom
soup straight from can on bread and roll up.
Wrap 1/3 of a slice of bacon around each
rolled-up sandwich. Bake at 325° for one
hour, turning once. Use a broiler pan so
fat can roll out. These may be made a day
ahead and baked the next day or they freeze
well and can be done well ahead. These are
nice served at a coffee or as the bread at
a luncheon.
w
Christine Moore
 SHRIMP BALL

Soften 1&1/2 large okg. cream cheese, chop

1 lb. boiled shrimp (drained well). Com­
bine with 2 T. Miracle Whip. 2 T. ketchup.
1 small onion chopped in blender and 1 t.
Worcestershire sauce. Refrigerate for 2b
hours. Shape into log or ball. Roll in
pecans.

Dolores Everette
 CHEESE OLIVE BALLS

Mix together 1/4 lb grated sharp cheese.

1/2 C. meltedoleo. 3/4 C. flour. 1/8 t,
garlic salt. 8-10 drops Tabasco and 1A "t.
red repper. then cover 30-40 stuffed olives
using fingers. Bake at 3500 until brown.

Anita Sims
 CHEESE WAFERS

Combine one 5 oz. jar very sharp cheese

spread and 1/4 C. butter.Add 1/2 C. flour
and 1/2 t. salt. Mix well. Roll into 1"
balls. Roll these in one 2&1/4 oz, .iar
Sesame Seed. Chill at least 2 hours. Better
if chilled overnight. Bake at 400° for 10
minutes. Serve hot. Makes about 3 doz.

June McLaughlin
Y CHIPPED BEEF DIP

Combine one 8 oz. nkg. softened cream cheese.

1/4 C. chopped bell pepper. 2 T. instant
onion"r l/2 t, garlic salt and 1 jar chipped-
beef that has been cut up. Mix well in mix-
master, Add 1/2 carton sour cream. Put in
an oven proof dish and heat for 20 min, at
350°. Serve hot with crackers, corn chips,
bugles.

Addie Strong
 *

MARINATED BROCCOLI

Cut 3 bunches of fresh broccoli into small

flowerettes, wash and drain. Blend together
1 C. cider vinegar. 1 T. sugar. 1 T. Accent.
1 T. dill weed. 1 t. salt. 3/4 t. coarsely
ground pepper. 1 t. garlic salt. 1&3/4 C.
vegetable oil. Pour over broccoli, cover
and refrigerate for at least 24 hours.
Baste occasionally.

Virginia Brazil
MORE COLORFUL COOK ING
INDEX
APPETIZERS................................... BLEE
BREADS.......................................... BROWN
DESSERTS.......................................... PINK
MEATS...........................................ORANGE
SALADS............................................ GREEN
SPECIALTIES............................YELLOW
VEGETABLES................................WHITE
 MUKE SELMA
COLORFUL CHARITY
COOKING LEAGUE
The Proceeds From The Sale Of
MORE COLORFUL COOKING

Ry The
SELMA CHARITY LEAGUE
Will Re Used To Help In the
Renovation Of YMCA Camp
Grist
 CORN PUDDING

Beat 2 eggs, add 2 T. sugar, 1/3 1 i. milk.

3 T. flour. 1 lb. can cream corn, 3 T♦ bacon
drippings. Grease bowl, add corn pudding and
bake at 350° for 1/2 hr. or more. Serves 4.

Gibson Bruce
 SQUASH DELIGHT

Cook 1 lb. squash in boiling water until

tender. Drain. Add 1/2 stick butter and
mash. Mix 1 t. sugar / 1 egg.' 1/2 C. chopped
pecans. 1/2 C. chopped green pepper, i/2 C.
chopp ed pi mi en t o e s f 1/2 C, mavonnai s e. 1 t.
salt. 1/2 C. grated Cheddar cheese, tabasco
to taste, and add to squash. Place in
buttered casserole, top with bread crumbs
sprinkled with paprika. Bake at 350° 30 to
40 minutes. Serves 6.

Mamie Stewart (Mrs. Edgar)

 SOUR CREAM POTATOES

Wash and peel 8-10 new red potatoes* Boil

until done in salted water. Drain. With a
fork mash potatoes (do not mash smooth, should
be a chunky consistancy). Add 1 - 8 oz.
carton sour cream. 1/2 stick of butter (more
if needed). Salt and pepper to taste.

Kay Alsobrook
 GOLDEN POTATOES

Bake 4 Idaho potatoes (about 4" long) at

4000 for 1 hour or until done. Cut pota­
toes in half lengthwise and scoop out with
a spoon. Combine potatoes, 1/4 C. butter.
1/2 t. salt and 1/4 t. garlic powder. Mash
with potato masher, adding enough milk to
make them fluffy. Fold in 1 ( 3 ozpkg.
cream cheese, out in small cubes and 2 T,
minced onion. Spoon potato mixture lightly
into potato shells. Place on baking sheet.
Sprinkle 1 C. shredded Cheddar cheese evenly
over the eight potatoes. Dust with paprika.
Heat potatoes at 450° for 25 minutes or until
cheese melts. Makes 8 servings. Omit cheese
and paprika for freezing.
 DEEP SOUTH CASSEROLE

Cut tips and ends from about 26 pieces of

small tender okra and slice crosswise in a
greased casserole. Add 2 medium tomatoes
sliced and one small onion finely chopped.
Dot with butter, about 2 T.. and add salt and
pepper to taste. Top with 1/4 lb. coarsely
grated American or Cheddar cheese.Bake 40
minutes at 350° in a covered casserole.

Helen Neighbors
 SPINACH BING MOLD

Cook 2 boxes frozen chopped, spinach accord­

ing to directions. Drain well. Add 1 C.
white sauce and 1/2 stick butter to spinach.
Combine 2 beaten eggs. 1 C. cracker crumbs
and 1/2 stick melted butter. Add to spinach
and white sauce. Season with salt and pepper
to taste. Grease ring mold with oil. Pour
in mixture. Steam in pan of water in 400°
oven for 25 minutes. Unmold. Serve with a
sauce of 1 can cream of mushroom soup.
warmed. Serves 8-10.

Nancy Hereford
 CAULIFLOWER CASSEROLE

Separate 1 medium cauliflower into flowerets

and cook in boiling salted water until just
tender. Place in a shallow baking dish. Thaw
1 can frozen cream of shrimp soup and pour
over cauliflowerets. Sprinkle with 1/2 C.
grated sham cheese and dot with butter. Bake
in 350° oven for about 30 minutes or until
bubbly. 6 servings.

Nancy Chapman
 RICE PILAF

Melt 2 sticks margarine (1 C.) in heavy

skillet^ Add 2 1/2 cV raw rice, stir until
coated with margarine. Add 1 C. coarsely
chopped onion. 1 C. chopped celery, and 1 C.
sliced mushrooms'! Saute'until tender, about
5 minutes. Stir in 2 cans ( 10 1/2 oz each)
condensed chicken broth. 1 t. salt. 1/2 t.
thyme. 1/8 t,pepper, and 1 T. salad oil.
Bring to boil, reduce heat and simmer covered
25 to 30 minutes or until liquid is absorbed.
Add 1/2 C. chopped parsley.

Brommie Jones
 SWEET. AND SOUR GREEN BEANS

Add to 2 No. 2 size pans green beans with

liquid. ~T T, vinegar* 1/2 C. brown sugajT
1 small chopped onion and 3 T. bacon
drippings. Cook slowly 3 to 4 hours.

Rosemary Gleason
 CHEESY BRUSSELL SPROUTS

Cook 2 10 oz. okas, of brussell sprouts*

Drain and cut into quarters. Combine 2 eggs
slightly beaten, 1/2 C. soft bread crumbs. 1.
can cream of mushroom soup. l72 C, shredded
Cheddar cheese and 2 T. chopped onion. Stir
in sprouts. Turn into a greased 1 1/2 qt.
casserole. Combine 1 C. bread crumbs and
1 T. melted butter. Sprinkle on top. Bake
in 350° oven 50 - 60 minutes. Serves 6 - 8.

Nancy Hereford
 SWEET POTATO DELIGHT

Combine 3 C. mashed sweet potatoes. 1 stick

margarine. 1/3 C. milk. 1 C. sugar. 1 t.
vanilla and 3 beaten eggs. Cream all
together; spoon into baking dish. Mix 1/3 C.
margarine and 1 C. brown sugar; spread over
top of sweet potato mixture. Sprinkle with
pecans - about 1 C. chopped pecans. Bake in
350° oven for 30 minutes. 8 servings.

Nancy Chapman
 POTATO CASSEROLE

Peel and slice thin about 3 large potatoes

and 2 onions. In a casserole dish put a
layer of each, salt, pepper, and grated sharp
Cheddar cheese, repeat layer, top with can of
cream of celery soup, more cheese. Cook at
350° until potatoes are done. About 1 hour.
Very good with steaks or bar-b-qued chicken.

Joan Looney
 MARINATED GREEN VEGETABLES

Combine 1 can LeSeur peas (or frozen), 1 ,iar

marinated artichokes. 1 C. sliced celery. 1.
small .iar stuffed olives. Drain vegetables,
add dressing and refrigerate at least 1 hr.
stirring occasionally.
Dressing: 1/2 C. oil. 1/4 C. vilne vinegar.
1 t. sugar, salt and pepper.

Bobbie Morthland
 A<yt^ct /
2t

POTATO CASSEROLE

Scrub 8-10 medium new potatoes. Do not peel.

Cut into bite-sized pieces and cook until just
tender. Fry 8-10 strips bacon and grate 1 C.
Cheddar cheese. Place half the potatoes in
2 qt. dish. Salt and pepper to taste. Drizzle
with melted butter. Sprinkle with half the
bacon, then half the cheese. Repeat this
process ending with cheese. Bake in 350°
oven until hot and bubbly.

Carolyn Nelson
 DEVIL PEAS

Mix 1 can (17 oz.) drained English peas.

1 can tomato soup. 1C. grated cheese. 1/2 C.
chili sauce and 1 T. Worcestershire sauce.
Boil 4 eggs. Arrange a layer of mixture in
a buttered casserole dish. Spread half of a
can of mushroom soup and 2 sliced eggs over
top. Repeat layers. Cover with buttered
waverlv wafer cracker crumbs. Bake at 350°
for 20 to 30 minutes.

Henrietta Lewis
 SPINACH CASSEROLE
3
©*
Cook.2 pkgs. frozen spinach and drain well,
pressing all possible water from spinach.
Add 1/2 ot. sour cream and 1 envelope Linton
Onion Soup Mix. Spoon into buttered casserole
and heat at 350° until bubbly. May be made
ahead. Freezes well. Serves 6-8.

Mary Lou Sweeney

 PEANUT TOPPED TOMATOES

Mix 1 can cream of mushroom soup and 1 C. half

and half; add 1 small onion finely chopped
and l/2~C. slivered almonds. Scald and skin
6 to 8 tomatoes and cut in thick slices. Mix
1 G. bread crumbs and 2 T. brown sugar. Dip
half of the tomato slices into crumb mixture
and place in 9" X 9" shallow baking dish.
Pour half the soup mixture over tomatoes, repeat
with remaining tomatoes and sauce. Dot top
with 1 T. butter and bake at 350° for 30
minutes. Sprimkle with 1/2 C. salted peanuts
and return to oven to brown 10 minutes.
Sprinkle with parsley and serve piping hot.

Sandy Stewart
 POPPY SEED DRESSING

Mix 1/3 C. sugar. 1 t. dry mustard. 1 t.

salt and 1 T. vinegar* Beat well. Add
3 more T. of vinegar. 1 C. Wesson Oil.
1/3 C. honey. 1 T. poppy seed. 1 T, lemon
.juice. 1 t. grated onion and a dash of
paprika. This keeps a long time in the
refrigerator.

Joy Beers
 FROZEN STRAWBERRY JELLY

Stir 5 C. sugar and 3 C. crushed berries

together and let stand 20 minutes. Boil
1 pkg. Sur-Jel and 1 C. water for 1 min.
Add berries and stir for 2 min. Pour
mixture into jar and refrigerate overnight.
Freeze.

Judy Lowrey
 STUFFED ARTICHOKES

Cut off stems of 6 artichokes. Trim and

loosen leaves. Scoop out center using a
teaspoon. Sprinkle center with lemon .juice.
Using 1/2 loaf day old bread pull into very
small pieces. Mix well with 2 cloves minced
garlic. 1 t. salt. 1/2 t. pepper. 1/2 t.
oregano. 1 T. grated Parmesan cheese. 1 T.
minced parsley. 1 T. minced ham (optional).
Add enough olive oil to bind. Stuff artichoke
leaves placing a lemon wedge in each center.
Stand side by side in roasting pan in 1" of '
water. Add lemon slice and 1 t, salt to water.
Cover. Bake 350° one hour.

Martha Beeves
jf' -
&- ~^'--- .
SOUR CREAM-BICE CASSEROLE

Cook 2 C. raw rice and 1 t. salt. Mix with

tiK2 pts. sour cream. Put a 1" layer of rice in
bottom of casserole dish. Using 12 oz. of
Muenster cheese and 3 cans El Paso chili
peppers, top rice with layer of cheese, layer
of peppers. Start again with rice and con­
tinue to top of dish. Cover top with Parmesan
Cheese, black pepper and pats of butter. Cook
at 350° for 30 - 45 minutes. Serve hot or cold

Joy Hester
 MOTHER'S PEANUT BRITTLE

Combine 1&1/2 C. sugar. 1/2 C, Karo Syrup,

and 1/2 C. water. Cook this mixture until
it spins a thread when dropped from a
wooden spoon. Add 2 C. raw peanuts to
mixture and cook until the color of peanut
brittle. Add 1 t. soda and a small lump
of butter. Stir well and pour into large
buttered pan and spread out. Allow to
cool and then break into desired pieces.
Makes about 3 dozen.

Anne Minter
 FRESH TOMATO RELISH

Combine 1 C. (2 medium) coarsley chopped

tomatoes. 1/2 C. chopped onion. 1/2 C.
chopped, green pepper. Stir together 2 T.
vinegar. 1 t. sugar. 1/2 t. salt. 1/2 t.
celery seed., dash pepper. Stir into tomato
mixture; chill thoroughly. Drain before
serving. Makes 2 C. relish.

Kathryn Hardy
 FRENCH DRESSING

Mix together in mixing bowl 1 can Campbell's

tomato soup. 1 C. vegetable oil. 1/^ C.
sugar. 1 T. black pepper. 1 T. Worcestershire
sauce. 1 T. prepared mustard. 1 T. garlic
salt. It. salt and 1/2 C. vinegar.
(Always add vinegar last!). Refrigerate
in covered jar. Shake well before using
each time.

Carol Jones
 *

BEEF KABQB MABINADE

Combine 6 T. soy saucef 6 T. oil. 1 medium

chopped onion. 1 cap of Beal Lemon juice.
1/2 to IT. garlic powder. 1/2 to IT,
oregano and l/k t. pepper. Soak meat
several hours or overnight. Can be used
several times if there is enough left over.

Joy Beers
 CHOCOLATE FUDGE

Mix 3 C. sugar. 1/2 C. white Karo syrup.

7 T. cocoa and 1&1/2 C. milk in large
boiler. Cook to soft ball stage. Add
1 t. vanilla and 1/4 lb. butter and beat
until stiffened. Drop by spoonfuls onto
waxed paper and allow to harden.

Jlarian Carter
 seafqqp cflcmajsfligjs

Mix following ingredients together and

chill in refrigerator for oyster, clam,
shrimp, crabmeat or lobster cocktail.
1/2 C. catsup, or chill sauce
h T. lqmffn ,.1pice

1/2 C. finely chopped celery

2 t, Worcestershire sauce
Hgrgerfidiffh tQ„ .tflffte

Judy Moore
 MAE MAE'S ONION SOUP

Simmer 4 onions cut in rings in 1/2 stick

butter until transparent. Add 4 or 5 soup
bowls of water and 2 vegetable bouillon
cubes and 2 beef bouillon cubes. Cook til
tender. Put into individual crock pots or
a casserole and top with bread (cut in
rounds). Top bread with slices of Swiss
cheese. Bake at 425° until bubbly and
brown (15-20 min.) Serve with French
bread and green salad. Great!

Ellen Traylor
 TEA AND FBUIT PUNCH

Boil 2 C. water, add 2 t. tea and 2 C. sugar;

stir to dissolve sugar and let stand for half
a minute, then strain. Add 1/2 C. orange
juice and the juice of 4 lemons and 2l
oranges thinly sliced and 1/2 C. chopped
maraschino cherries and 4 C. ginger ale.
Pour over cracked ince in a punch bowl.

Old Charity League Cook Book

 HOT APPLE CIDER

Mix 1/2 C. brown sugar. lA t. salt. 3 ats.

cider or apple juice. 1 T. whole allspice.
1 T. whole cloves. 3 inch stick cinnamon.
dash nutmeg and bring to boil. Cover and
simmer for 20 min.

Kay Traylor
 MAPQAPST'S,. m. NQG
Put 1 G. sugar to 1 C. Whiskey and let stand
3 hours or longer.Beat 6 egg yolks to
a froth and add whiskey mixture to eggs.
When smooth, cover bowl and let stand
2&1/2 hours. Have ready 1 at cream,
whipped. Add to whiskey and eggs. Place
in refrigerator for 1 hour or more. Fold
in 6 egg whites (beaten) at the last.
Makes 12 big cups.

Mary Varner Dillard

 CHRISTMAS HARD CANDY

Mix together in iron skillet 3&3/4 C.

sugar. 1 C. water. 1&1/4 C. white corn
syrup. Cook until candy thermometer
reaches 300°. Take off stove and add
1 t. flavoring (such as cinnamon, lemon,
spearmint, etc.), 1 t. food coloring.
Pour mixture onto a cookie sheet filled
with powdered sugar. When the candy is
cool enough to handle, cut into bite size
pieces with scissors.

Judy Lowrey
 BABBgftVB,„SAyfi3S. EPiLSaifiM

Brown 1&1/2 sticks oleo in a sauce pan.

Add 3 T. brown sugar. 2 lemons, sliced,
1/3 C. vinegar. 2 T. mustard, small can
of sliced mushrooms and juice.174 C.
garcegtgrgfclre. fifrr.ilc, gait, salt and
pepper to taste. Simmer for 5-10 min.
Baste chicken halves with this while they
cook on the grill. When ready to serve,
place mushi ooms on top of chicken. This
is enough sauce for 2 chickens.

Patti Mallow
 SHHIMP. ASPIC

Dissolve 2 3 oz, pkgs. lemon .Iello in 2 C.

boiling water. Add the following: 2 6‘ oz.
cans tomato sauce. 1/2 C. finely chopped
onion. 1 C. finely chopped celery. 2 T.
vinegar. 1 t. salt. 1/4 t. pepper, and 8 C.
boiled shrimp. Pour into 1 1/2 qt. pan and
refrigerate. Serves 6-8.

Martha Jackson
 HEAVENLY APRICOT SALAD

Dissolve 1 large or 2. small Pkgs. of.AAP

apricot gelatin in g.,j2.t„ bpilj.ng y#t,er in
large mixing bowl. Mash 1 8 oz. pkg. cream
cheese in small bowl. Add hot gelatin mix­
ture and stir until dissolved. Melt 18 large
marshmallows in JL/iLQjt-.'bglligg. yftfcfiC in top
of double boiler and add to gelatin mixture.
Add 1 1/2 C, apricot nectar. Whip 1/2 „,£,tA
whipping cream and add to mixture and beat
until smooth. Add 1 large can crushed
pineapple. drained and 1 can apricot halves,
drained and chopped and 1 C. chopped pecans.
Pour into greased mold or large baking dish.
18 - 20 servings.

Detoe Henry
 MANDABIN

Dissolve 1 pkg. orange -iello and 1 pkg. lemon

-iello in 1C, boiling water. Add 2 small cans
(1 C. size) crushed pineapple and 3 cans
mandarin oranges (plus juices) to jello mix­
ture. Top with 1 small pkg. miniature marsh­
mallows and refrigerate until congealed.
When set up, spread with a mixture of 1 C.
sour cream and 1 C. mayonnaise. Top with
desired amount of grated sharp Cheddar cheese.
This will fill a 3 qt. pyrex dish.

Mrs. Frank Hardy

 cpANEEPPi-APPfrfi.

Grind. 1 lb, fresh cranberries and. 1 medium

orange! Add 1/4 C. orange .juice. 3 1/2 T,
lemon .Iuice. 1 C. brown sugar and 1/2 C,
sugar. Mix above ingredients well, cover
and refrigerate overnight. Soak 1 T. gelatin
in 3 T. cold water. Dissolve 1 pkg. lemon
-lello (3 1/4 oz.) in 1 C. boiling water. Add
soaked gelatin to hot jello and stir until
dissolved. Add this to cranberry mixture.
Peel and chop and add 3 tart apples. Place
in greased mold and chill. Serves 8-10.

Grace Hobbs
 CONGEALED CUCUMBER SALAD

Combine 1 small pkg. lime .iello. 3/*J- C» hot

water. 1 large cucumber (grated, rind and all)
1 small onion grated, whole carton creamy
cottage cheese, and 1 C. mayonnaise. Pour
into salad mold and refrigerate.

Carolyn Sikes
 FLORA»S ASPARAGUS MOLD

Drain 2 10 1/2 oz. cans green asparagus

reserving juice. Soften 1 l/2 pkg. Knox gela­
tin in 1/4 C, asparagus .juice. Heat 1 C.
asparagus juice and add softened gelatin and
mix well. Add and mix 1/2 t. salt. 1/8 t.
pepper. 1 T. grated onion. 2 T. lemon .juice.
2 C. chopped asparagus..1 C. diced celery,
and 1C. mayonnaise (add'mayonnaise last).
Pour in greased 1 1/2 qt. mold and refrigerate.

Ellen Traylor
 SLAW

Chop finely: 1 large head, cabbage. 3 or 4

stems celery. 2 small onions, and 1 large
bell pepper* Add salt and pepper to taste.
Mix well. Bring these ingredients to boiling
point: 1 C. sugar. 1 C. white vinegar. 1 t.
white mustard seed, and 1 t. tumeric. Pour
immediately over cabbage. Will keep in
refrigerator for any length of time.

Doris Talbert
 CAESAR SALAD

Combine 1 head Romaine lettuce. 12 slices

cooked and crumbled bacon, and 1 C. croutons.
Toss with dressing made of 1/4 C. lemon .juice.
3/4 C. salad oil. 1 raw egg. 1 t. Worcester­
shire. and 1/4 C. grated Parmesan cheese.
Serve immediately.

Madelon Houghland
 SPINACH SALAD

Wash 1 1/2 lbs, fresh spinach and dry well.

Remove stems and break into bite-sized
pieces. Toss with 6 green onions including
tops sliced. 5 hard cooked eggs coarsely cut.
8 slices bacon, cooked crisp and crumbled.
Cover and refrigerate about 2 hours. Before
serving toss with dressing.
Dressing: Marinate 1 clove garlic, quartered,
in 1/2 C. oil for an hour or two; discard
garlic. Combine oil, 1 t. salt and dash of
pepper in a small bowl. Combine 3 T. lemon
.juice with 1/4 C, cider vinegar. Gradually
blend into oil, beating well with rotary
beater. Dressing will thicken somewhat.
Yield: 10 servings.

Rosemary Gleason
 Combine 2 C. chopped canned, artichoke hearts.
1/2 C. chopped celery. 1/3 C. chopped green
onions and tons and 1 C. mayonnaise. Peel
6"tomatoes and stuff with the above. Top
with 6 slices bacon. cooked and crumbled.

Madelon Houghland

w ■