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 Copyright. @ 1972, by
Henderson House of Cook Books
Cassville, Missouri
All rights reserved.

Printed and bound by --

GENERAL PUBLISHING AND BINDING
Iowa Falls, Iowa
1972
1
,

Printed and bound by --

GENERAL PUBLISHING AND BINDING
Telephone -- 1-515-648-3144
IOWA FALLS, IOWA
1972 R
 3

PARENTS SECTION

WILTED LETTUCE Mam-Ma Holman

"In memory of Dad - it was one of his favorite dishes.
Use leaf lettuce, fresh and clean; if the lettuce is large,
cut in bite-size; about 2 quarts in large bowl. Add 1 teaspoon
salt. Fry 2 slices bacon and remove bacon from skillet. Put
1 tablespoon vinegar, I tablespoon water, 2 tablespoons sugar in
a cup; stir until dissolved and add to the bacon grease . Heat to
boiling; pour over the lettuce and serve.

CORN BREAD Mom and Dad Holman

Dissolve 1/2 teaspoon soda in 3/4 cup buttermilk, add to 1
egg (well beaten). sift together:
1 c. corn meal 1 tsp. baking powder
1/2 c. flour 2 T. sugar
1 tsp. salt
Mix well. Bake in hot oven in heavy pan which has been greas-
ed well with bacon drippings.

PRESERVING CHILDREN Mam-Ma Holman

1 doz. children 2 or 3 small dogs
I large grassy field containing FlOWers
lots of pebbles and a brook Warm sunshine
Blue sky with fleecy white clouds
Thoroughly mix together the children and dogs . Put them in
the large grassy field, stirring continually . Pour a pinch of
brook over the pebbles; sprinkle the field with flowers; spread
over all a deep blue sky and bake in the warm sun. When children
are brown, remove and cool in a bathtub .

SALMON SALAD Mam-Ma Holman

1 can salmon 6 pickles
6 hard boiled eggs Salad dressing
Chop eggs and pickles , leave 1 egg to make daisy design on
top of salad. Mix all ingredients together, put in salad bowl
and decorate.
4

FOR LARGE CROWD Ham-Ma Holman

1 gal. seedless grapes (washed
and s temrned )
2 large cans sliced peaches in
heavy syrup (20 oz.)
1 (20 oz.) can diced pineapple
1 1/2 lbs. large nutmeats
(pecan or bl.ack walnuts)
Add gelatine mixture to other
store in refrigerator overnight.
1 large can mandarin orange slices
1 large can pears (sliced)
1 small jar maraschino cherries
(for color)
1 pkg. unflavored gelatine (in)
1 c. hot water (diluted)
7 ingredients; stir well and

STUFFED PEPPERS Mam-Ma Holman

Clean 8 to 10 peppers and stuff with the following: r~ix
together:
1/2 lb. ground pork 1 or 2 eggs
1/2 lb. ground beef Sal t and pepper
1 small onion (chopped) Paprika (to taste)
3 T. rice (uncooked)
Place peppers which have been stuffed in pan, pour 1 quart
tomato juice over, cover and cook until peppers are tender and
rice is done . Brown 4 tablespoon flour in 2 tablespoons bacon
drippings. Take peppers out of tomato juice; add juice and
sufficient water for a gravy to the browned flour, stirring
smooth, season to taste; replace peppers in gravy and serve.

DRIED PEACH PIES (FRIED) Mam-Ma Holman

First make a rich pie crust with the following ingredients:
3 c. all purpose flour I 1/3 c. Crisco shortening
3/4 tsp. salt 3 T. ice water
Cut in shortening with pastry blender until particles are the
size of peas. Cook dried peaches until tender, sweeten to taste.
Mash with old fashioned potato masher.
Roll pie crust into balls the size of a large egg; then roll
out in small round circles about the size of a large saucer. place
large tablespoon of peaches at , one side of circle; fold over
(half moon), seal or crimp open edges. Drop in deep fat; fry
until rich brown. Drain on paper towels.
 5

DEVILED EGGS Mam-Ma Holman

1 doz. eggs 1/2 tsp. salt
1 T. vinegar Dash of pepper
2 T. sugar 1 T. oleo or butter
1 tsp. prepared mustard
Boil eggs to hard boil, about 15 minutes. Pour off boiling
water and add cold water. Peel off shells. Split lengthwise;
remove the egg yolks. Sprinkle whites of eggs with salt. Mash
yolks with fork in mixing bowl, add remaining ingredients. Blend
together and fill whites of eggs.

1 pkg.
---
GOOSEBERRY SALAD
lemon gelatine 1 c. celery (chopped)
Mam-Ma Holman

1 orange (juiced and rind (grated)2 c. marshmallows (cut fine)

1 c. gooseberries (cooked and
sweetened to taste)
Prepare gelatine according to directions on package. Let
stand until it begins to set. Add remaining ingredients; mix all
together. It is better to let it stand in refrigerator a few
hours before serving.

STRAWBERRY SALAD Mam-Ma Holman

2 pkgs . strawberry gelatine 1 large pkg. frozen strawberries
2 c. boiling water 1 tall can crushed pineapple
2 bananas 1 carton sour cream
Dissolve gelatine in hot water; add slightly thawed straw-
berries, pineapple (juice and all). Let stand awhile. Add the
bananas (mashed). Pour half of mixture into 9x9 inch dish and
refrigerate. When firm, spread sour cream over top. Then put
other half of mixture over sour cream. Refrigerate until firm.
Sweet enough to serve as dessert.

WHITE FRUITCAKE Mam-Ma Holman

Cream 2 cups sugar and 2/3 cup butter. Add 1 cup sweet milk,
3 cups flour (measure before sifting), 5 teaspoons baking powder,
6 egg whites (beaten stiff). When batter is mixed add: 2 cups
pecans (chopped); 1 cup citron (sliced thin); 1 cup candied pine-
apple , 1 cup candied cherries, 1 can Southern coconut. Have fruits
and nuts ready before mixing batter. Bake in a large tube pan.
Bake WITHOUT MOVING in a very slow oven.
6

CHIFFON PUMPKIN PIE Mam-Ma Holman

1 envelope unflavored gelatine 1/4 c. cold water
2 eggs (separated) 1/2 c. molasses or dark brown
1/2 tsp. salt sugar
1/2 tsp. ginger 1 c. pumpkin (cooked)
1/2 tsp. nutmeg 1/2 c. milk
3/4 tsp. cinnamon 9 inch pastry shell (baked)
1/2 c. sugar
Soften gelatine in water. Mix egg yolkS, molasses, salt,
spices and pumpkin. Stir in milk. cook over hot water until
thick, stirring constantly. Remove from heat, add softened gel-
atine. Chill over ice water until mixture begins to congeal,
stirring frequently. Gradually beat in sugar into beaten egg
whites. Fold into pumpkin mixture. Pour into baked pie shell,
top with whipped cream, if desired.

STUFFED CABBAGE Mam-Ma Holman

1 large firm head cabbage 1/2 c. rice (cooked) and
2 T. milk liquid
1 T. sweet green pepper (chopped) 1/4 tsp. celery salt
1 egg (beaten) 1/2 c. meat (cooked)(pork
1 tsp. onion (chopped) sausage preferred)
1/4 tsp. paprika
Wash cabbage, remove outside leaves, then using a knife and
spoon, scoop out inside. Sprinkle inside of cabbage with salt,
fill with stuffing made from the above ingredients and close
opening with pieces of leaves. Wrap in cheesecloth tightly.
Place in pan with meat broth. Boil 1 1/2 to 2 hours. Should
be turned 2 or 3 times during cooking. When done, remove cheese-
cloth and place cabbage, stem end down. Sprinkle with salt and
paprika. This will make 6 servings.
First boil ham hocks or other fresh pork, such as ham bone
or back bone until tender in plenty of water. Remove meat and
cook cabbage in this broth.

OLD FASHIONED MOLASSES CAKE Mam-Ma Holman

1 c. Crisco 4 1/2 c. flour
4 T. sugar 2 tsp. soda
2 eggs 1/2 tsp. salt
2 c. molasses 1 1/2 tsp. ginger
2 c. boiling water 1 1/2 tsp. cinnamon
Continued Next Page.
 7

OLD FASHIONED MOLASSES CAKE (Continued)

Bake in large oblong pan, greased and floured in oven at 325·
(burns easily.) Blend Crisco, sugar and eggs. Blend in molasses
and water; beat well. Slowly add all dry ingredients that have
been mixed well to batter and bake. Serve hot with whipped cream
or applesauce.
"Delicious on a cold day with a glass of cold milk."

VINEGAR PIE Mam-Ma Holman

1 envelope Knox gelatine 1/2 c. water
(unflavored) 1/2 c. vinegar (apple)
1 1/2 c. sugar 1 T. lemon extract
3 eggs (divided)
In double boiler mix gelatine and 1/2 of sugar. Beat egg
yolks slightly; stir in water and vinegar; add to gelatine mix;
stir. Place over boiling water, stir constantly until mix is
slightly thickened; add flavoring. Chill until about half set,
then beat egg whites, add rest of sugar and 3 drops of flavoring.
Beat until very very stiff. Gradually fold into gelatine mixture.
Pour into baked pie shell and chill until firm.
"Very good with a baked sparerib dinner."

SPANISH MEAT BALLS (TOP OF STOVE) Mam-Ma Holman

1 lb. ground beef 1/2 tsp. Worcestershire sauce
1 tsp. salt 3 T. fat
1/2 tsp. pepper
combine meat, salt, pepper and sauce; form into small meat
balls. Melt fat; add meat and brown. Add following ingredients to
browned meat balls and cover tightly (heavy skillet) when steaming
freely, turn heat low and steam 30 minutes. Then add:
2 c. canned tomatoes 1 bay leaf
1/2 c. onion (chopped)(browned
in hot fat)
Pour over spaghetti. Serve hot (optional) with or without
spaghetti.

• • • • •
 9

CLEO HOLMAN RICH

POLYNESIAN AMANDINE (TURKEY) Cleo Rich
2 T. butter 3 T. soy sauce
1 c. celery (thinly sliced) 1 c. water
1/4 c. onion (thinly sliced) 1 (6 oz.) can water chestnuts
1/2 c . mushrooms (thinly sliced) I c. almonds (toasted)
(fresh or canned) 3 c. rice or noodles (cooked)
1 T. cornstarch
Iri large skillet melt butter; add celery, mushrooms, onions.
Cook very slowly until tender but not brown. Mix water and corn
starch well; add soy sauce, then add very slowly to skillet contents.
Add water chestnuts; cook until very smooth. Add diced turkey and
almonds. Pour all the above over cooked rice or noodles. Garnish
with celery sticks and sliced apples .
Do's and Don'ts regarding turkey: Spray roaster with Pam
(non stick). Roast turkey - breastdown until last 30 minutes,
turn and brown. DO Not cook turkey at low heat. Bake at least
at 185 0 until completely done, then refrigerate . Do not store
bird with stuffing. Separate and store separately . Above pro-
cedure very necessary due to a quick build-up of bacteria when
cooked too slowly with stuffings.

LIVER AND ONIONS Jim Rich "In Memory"

slice 1 1/2 pounds beef liver, salted and drained. Roll in
flour. Put in extra deep iron skillet in fairly hot fat (burns
easily). Cook slowly, brown well; turn with spatula. Do not
pierce with fork. Add 2 or 3 extra large onions (sliced),
COMPLETELY COVERING the meat . Turn heat to low, covering tightly
until done . Serve while hot.
"Jim would always say, t Pi t for a king'''.

PECAN PIE Tim Rich

Rollout pie crust to fit 10 inch pan . Beat 4 eggs until
frothy and set aside. Put a 2 quart saucepan on moderate heat.
Add 3/4 cup water, 1 pound brown sugar and stir until sugar dis-
solves. Then bring to full boil for 1 minute. Stir the hot syrup
into beaten eggs. Blend: 1/4 cup oleo and 1 teaspoon vanilla.
Pour into pastry shell, then 1 cup pecan halves to be arranged
over top of filling. Bake at 350· about 1 hour.
10

PECAN PRALINES Bonnye Rich

1 c. brown sugar (firmly packed) 2 c. pecans (1/2 lb. broken but
1 c. granulated sugar ~ finely chopped)
1/2 c. evaporated milk
Mix all ingredients thoroughly. Cook , over medium heat to
soft ball stage, stirring constantly. Cool slightly and then
beat until mixture begins to thicken. Drop candy from tablespoon
onto waxed paper.

DOWN SOUTH COOKIES Kim Rich and Tim Rich II

1/2 c. peanut butter 3/4 c. powdered sugar
1/2 pkg. dates 2 egg whites
Stir all ingredients in bowl until well blended. Drop by
spoonfuls onto oiled cookie sheet. Bake at 350· for 15 minutes.

JIFFY BROWNIES Kelly Rich and Todd Rich

2 c. graham cracker or vanilla 1 tsp. salt
wafer crumbs 1 tsp. vanilla
1 can Eagle Brand milk 1 (8 oz.) pkg. chocolate chips
1 c. nuts (broken)
Mix all ingredients and pour into a greased and lightly
floured pan (8x14 inches). Bake 25 minutes at 350·. Cut while hot.

CHOCOLATE SHEET CAKE Jackie Meador

Mix:
2 c. flour 2 c. sugar
Boil :
1 c. water 1/2 c. shortening
4 T. cocoa 1 stick oleo
Add dry ingredients and add:
2 eggs 1 tsp. soda
1/2 c. buttermilk 1 tsp. vanill a
1 tsp. cinnamon
Bake in jelly roll pan for 20 minutes at 400·.
ICING:
Boil:
1 stick oleo 6 T. milk
4 T. cocoa
Add 1 box powdered sugar, 1 cup pecan meats (chopped), 1 tea-
spoon vanilla. Pour on cake while HOT.
 11

FIVE CUP SALAD Brice Meador

Mix and chill for 2 hours:
1/2 c. powdered sugar 1 c. crushed pineapple (drained)
1 c. cherries (drained)
Add:
1 c. coconut 1 c. sour cream
1 c. miniature marshmallows

PINEAPPLE DELIGHT CAKE Vicki Lynn Meador

1 pkg. Betty Crocker yellow 1 (2 oz. ) pkg. dessert topping
cake mix mix
1 (3 oz. ) pkg. instant vanilla 1 (13 1/2 oz.) can or 1 2/3 c.
pudding mix crushed pineapple--(undrained)
Bake the 2 layer yellow cake. Cool 10 minutes; remove. stir
pudding mix into pineapple. Prepare dessert topping according to
package directions, then fold in pineapple mixture. Spread on
bottom and top layers and sides of cake . Garnish sides of cake
with halved pineapple slices (1 lb . can) and maraschino cherries.
Chill.

ORANGE POUND CAKE Jamie Ellen Meador

1 pkg . Duncan Hines orange 1/2 c. Crisco oil
supreme deluxe cake mix 1 c . water
1 pkg. vanilla instant pudding 4 eggs
mix
Blend all ingredients in large bowl; beat 3 minutes at medium
speed. Bake in greased and floured 10 inch tube pan at 350· for
45 to 55 minutes until center springs back when touched lightly.
cool right side up about 25 minutes, then remove from pan .
GLAZE:
Blend 1 cup confectioners' sugar with either 2 tablespoons
orange juice or milk, then drizzle over cake.

~ CAKE (SIMILAR TO BROWNIES) Jimmy Meador

Beat well together 1 (lO~) package biscuit mix, 1 box light
brown sugar, 4 eggs. Add 1 small package chocolate chips and 1 cup
nutmeats . Grease pan well. Bake 30 minutes at 350·. Cake will
fall last 5 minutes of baking.
 · \ ,
-~ " ~
~\.\~~

IFA'f'E HOLMAN PRlE5T

~ ~Ill

~
 13

FAYE HOLMAN PRIEST

PASTRY ~ ~ ~ ~ (FRUIT) Faye Priest
Mix together for 9 inch pie : 2 cups flour (sifted) and 1
teaspoon salt; cut in 2/3 cup shor t ening. Sprinkle with 4 table-
spoons water . Gather dough together and press into a ball.
Divide dough about in half . Flatten with hand, rollout not
quite 1/2 inch thick . Work quickly and roll lightly. being careful
not to add extra flour as that makes dough tough. Roll about I
inch larger around than the piepan to line pan and allow for the
depth. Fold pastry in half. Transfer to pan. Fit into pan.
Avoid stretching.
Rollout other part of dough for top crust a little thinner
than for bottom crust, extend about I inch beyond edge of pan .
Fill with fruit filling, preferably fresh slices apples. "Dot
with butter" distribute tiny bits of butter over top of filling .
Moisten edges of pastry with a little cold water . Make slit in
top crust to allow stearn to escape. Place pastry evenly over top
of filling 1 / 2 inch rim of pastry beyond the edge of pan . Trim
off extra dough. Fold the edge of top of pastry under edge of
lower pastry. Seal thoroughly by pressing together on edge of
pan. Build up fluted edge. Form crimped fluting between thumb
and forefinger. Bake at 425 for 50 to 60 minutes.
0

APPLE PIE Charlie Priest

Select tart, juicy apples (improved early transparents) . If
not very tart, a little lemon juice may be added. Peel apples,
slice thin (1/4 inch thick). Use a smaller or larger amount of
sugar according to sweetness of apples.
FILLING:
Mix together: For 9 inch pie 3/4 to I cup sugar, 1/4 cup
brown sugar, 1 teaspoon cinnamon, sprinkle of salt, a little flour
may be added . Mix lightly through 6 to 7 cups sliced apples.
Heap up in pastry-lined pan. Dot with 1 1/ 3 teaspoons butter.
Cover with top crust. Bake until crust is nicely browned and
apples are cooked. Bake at 425 for 50 to 60 minutes.
0
14

Clura Faye Gripka

1 Duncan Hines yellow cake mix 2 tsp . cinnamon
1 (8 oz.) carton sour cream 3 T. brown sugar
1/2 c. sugar 1/2 c. pecans (chopped)
3/4 c. wesson oil 4 eggs
Blend together cake mix, white sugar, oil, sour cream and eggs.
Add eggs one at a time between blending. Put 1/2 batter into a
well greased tube or bundt (pretty) pan. Add mixture of cinnamon
brown sugar and pecans. Add re.ain1ng batter. Bake approximately
1 hour at 350°. Remove from pan and frost with mixture of:
1 c. powdered sugar 2 T. milk
1 tsp . vanilla 2 T. butter or oleo

BEEF JAPONAIS Frank Gripka

1 lb. sirloin steak (in thin 1/4 tsp. ginger
strips) 1 tsp. Lawry's seasoned salt
3 T. salad oil Dash of pepper
1 c. onion (chopped) 2 beef bouillon cubes (dissolved
1 c. celery (thinly sliced) in)
1 (10 oz.) pkg. frozen French 1 C7 boiling water
cut green beans 2 to 3 T. corn starch (stirred
1 large green pepper (lengt~wise into)
slices) 1/2 c. cold water
2 T. soy sauce 1/2 c. slivered blanched almonds
( toasted)
1 large tomato (cut in wedges)
stir together until smooth the corn starch and cold water.
Brown meat in oil. Add onions and saute'. Add celery and green
beans. Cook, stirring occasionally for about 5 minutes. Add
soy sauce, ginger, salt, pepper and bouillon. Add corn starch
and cook (while stirring) until mixture clears, thickens and boils.
Add green pepper and keep it warm and crisp tender. Sprinkle
with almonds. Serve over rice. Garnish with tomatoes. About
4 servings.

CAKE MIX DROP COOKIES Philip Charles Gripka

1 pkg. cake mix (cherry chip, 2 eggs
German chocolate) 1 c. nuts
1/2 c. cooking oil
2 T. water
Mix together above ingredients. Any kind of cake mix you
like may be used. Substitute for nuts ,coconut, chocolate chips
Continued Next Page.
 15

CAKE MIX DROP COOKIES (Continued)

M & M's or anything you like and sometimes a combination of them.
Drop on cookie sheet; bake at 350 0 for 10 to 12 minutes.

• • • • •
 17

A. C. HOLMAN
DOUBLE QUICK DINNER ROLLS A. C. Holman
1 c. warm water (not hot) (110 to 1 tsp. salt
lIS") 1 egg
1 pkg. active dry yeast 2 T. shortening (soft)
2 T. sugar
2 1/4 c. flour
In large bowl dissolve yeast in water; measure flour by dip-
level- pour method or by sifting. Stir sugar, half of flour and
salt into yeast mixture. Beat with large spoon until smooth.
Add egg and shortening. Beat in rest of flour until smooth; scrape
sides of bowl and cover with cloth. Let rise in warm place 85"
until double (about 30 minutes). Grease 12 large muffin cups;
stir down and knead raised dough. Fill each cup 1/2 full. Let
rise until double or to top of cups in a warm place.
Heat oven to 400". Bake 15 to 20 minutes.

ORANGE JELLO Moab Holman

3 oz. pkg. orange Jello 8 oz. plcg. Philadelphia cream
cheese
Dissolve Jello in 1 cup hot water; add cream cheese. Beat
until dissolved. Set until hardened. Add 1/2 pint whipping cream
and 1 can of crushed pineapple (drained) (medium size can).

~ ~ !!2! ~ RELISH Billy HOlman

Mix together:
5 c. cucumbers (ground) 3 c. onions (ground)
2 hot red peppers 3 c. celery (chopped)
2 sweet red peppers (ground)
Add: 3/4 cup salt and 1 1/2 quarts water. Let stand over-
night; drain.
Mix together and bring to a boil:
1 qt. wIli te vinegar . 2 tsp. IllUstard seed
3 c. sugar 2 T. celery seed
Add vegetables, bring to boiling. Cook slowly 10 lllinutes.
seal in sterilized jars. Makes 5 pints.
18

RAISIN BREAD Bobbi Holman

1 c. milk 1 cake or pkg. yeast
3 T. shortening 4 1/2 c-.-flour
1 tsp. sal t 1 c . raisins
4 T. sugar
Heat milk, add shortening, sugar and salt; cool to lukewarm.
Dissolve yeast in 2 tablespoons lukewarm water; add to mixture.
Add 2 cups flour and beat well until smooth . Cover and let set
in warm place to rise for 1 hour. Add raisins and enough flour
to make a firm dough. Knead until smooth and elastic to touch;
cover and set in warm place to rise until doubled in bulk. Form
into loaves and put in greased baking dish. Cover and let rise
until double in bulk. Bake in moderate oven 350· about 40 minutes.

PINEAPPLE SALAD Al Holman

1 (No.2) can crushed pineapple 1 c. nutmeats
(drained) 2 c. marshmallows (cut fine)
2 T. flour
1/2 c. sugar
Mix flour and sugar; add pineapple juice. Cook until thick,
then add rest of ingredients and chill •

• • • • •
 EUNICE HOLMAN THOMAS

TIFFANY'S ~ !2! ~ Eunice Thomas

2 c. dried pinto beans 1 T. chili powder
1 lb. ham (cUbed) 1 tsp. salt
1 qt. water 1 tsp. bay leaves (crushed)
22 oz. can to~ato juice 1 tsp. celery seed
2 c. chiclcen stoclc 1 tsp. ground thyme
3 onions (chopped) 1 tsp. ground marjoram
3 cloves garlic (mnced) 1 tsp. sweet basil
1/4 c. green pepper (chopped) 1 c. sherry (optional)
2 T. brown sugar
Cover beans with water and soak overnight. Add remaining
ingredients except sherry. Bring to slow boil and simmer for 3
hours until beans are tender. Add sherry. serve in generous soup
bowls topped with chopped green onions. 6 generous servings.

PINEAPPLE ~ Aubrey Thomas

1/2 lb. graham crackers or 1/2 c. butter
vanilla wafers - 1 c. sugar
1 (No.2) can crushed pineapple I c. nutmeats
3 eggs (separated)
Cream butter, add sugar and cream, add well beaten egg yolks.
Add pineapple which has been well drained, nutmeats and lastly,
the egg whites, which have been beaten until stiff. place a layer
of crumbs in bottom of pan, cover with layer of pineapple mxture.
Alternate and top with crumbs. place in refrigerator for 12
hours. Top with whipped cream.

EASY BARBECUED SPARERIBS Jo Ellen Henderson

2 1/2 to 3 1/2 Ibs. country 1 can Hunt's Manwich sandwich
style pork ribs sauce (regular flavor)
Salt 2 tsp. WOrcestershire sauce
4 T. brown sugar 1 tsp. dry mustard
Arrange ribs in shallow baking pan; sprinkle lightly with salt.
Bake at 425" for 45 mnutes. Drain fat. Combine remaining ingred-
ients. Pour over ribs. Reduce qven temperature to 350". Bake
Continued Next Page.
20

EASY BARBECUED SPARERIBS (Continued)

1 hour longer or until ribs are tender. Turn ribs and baste
occasionally_ "These are delicious and very easy!1t

Jay Henderson
2/3 c.
----
CHINESE PORK AND FRIED RICE
regular rice
---
(uncooked) 1 beef or chicken bouillon cube
1 medium onion (chopped) 1 1/2 c:-boiling water
2 stalks celery (sliced 1 1/2 c. cooked pork (diced)
diagonally) . 1 green pepper (chopped)
2 T. salad oil
2 T. soy sauce
cook and stir rice, onion and celery in hot oil until rice is
golden brown and onion is tender; stir in remaining ingredients
except green pepper; heat to boiling. Lower heat; cover tightly
and simmer 15 to 18 minutes or until rice is tender and liquid
is absorbed. Remove from heat; add green pepper and fluff rice
lightly with fork. Cover for 10 minutes. Serve with additional
soy sauce, if desired . Serves 3 to 4 . "This is one of our very
favorite - I make it often."

LIME JELLO SALAD Ann Lynn Henderson

1 (3 oz.) pkg. lime Jello 6 oz. cream cheese
1 (13 1/4 oz.) can crushed 2 oz. nuts (chopped)
pineapple (drained) 1/2 pt. whipping cream (slightly
sweetened)
Make Jello as directed on package and let set partially.
Soften cream cheese with beater; add pineapple and nuts; add to
Jello and beat just until smooth. Fold in whipped cream. Pour
into 9x9 inch dish . Let set in refrigerator . serve on lettuce
leaf. "Just delicious - not heavy!"

CHICKEN-RICE ROGER Matt Henderson

2 1/2 lb. fryer or chicken parts 2 chicken bouillon cubes
(breasts, thighS, etc.) (dissolved in)
3/4 c. rice (uncooked) 1 3/4 c. water
1 T. onion (grated) or 1/2 clove Salt and pepper
garlic (minced) 3 oz.-can mushrooms
1/2 stick butter
Continued Next Page.
 21

CHICKEN-RICE ROGER (Continued)

Flour and then brown the chicken in a little oil. While it
browns , put the rice, salt and pepper in a greased casserole and
strew the grated onion about . Put in the mushrooms, juice and all .
Arrange the chicken on top, pour the bouillon over it , and dot
with the butter. Cover and bake at 350· for an hour . 4 to 5
servings. "This is one of our very favorites - I make it often."

CUSTARDS Sara Nell and Mike Lampe

3/4 c. milk 1/16 tsp. salt
1 egg 5 drops vanilla
1 1/2 T. sugar Nutmeg (optional)
BAKED CUSTARD :
Beat the egg enough to blend with white and yolk. Add sugar,
salt , vanilla and milk. stir until sugar and salt are dissolved.
strain into custard cups, not oiled . Sprinkle with nutmeg if
desired . place in pan of water in 375 ° oven and bake until knife
inserted in the center comes out clean .
SOFT BOILED CUSTARD:
Beat egg enough to blend the white and yolk . Add sugar and
salt and milk . Use top of double boiler. Place over water to
keep from scorching. water comes to the bottom of double boiler.
Add vanilla to last minute while custard is cooling. Stir con-
tinually until custard coats a cold spoon (4 or 5 minutes) . Pour
into glasses and chill . Drink with angel food cake.

ANGEL FOOD CAKE John Robert Thoma s

1 c. cake flour (sifted) 1/4 tsp. salt
3/4 c . sugar 1/4 tsp. vanilla
1 1/4 c. egg whites 112 tsp. almond extract
1 1/2 tsp. cream of tartar 3/4 c. sugar
Preheat oven to 375°. Wash pan carefully. Dry with cloth
out of closet just for that purpose . sift cake flour and measure;
add first 3/4 cup sugar and sift together 3 times (mixing sugar
and flour). Beat egg whites untfl frothy; sprinkle in cream of
tartar and salt while mixer is going. When bubbly all the way
through, add the flavoring. Continue beating; add second sugar
sprinkling in as beater comes around, 2 tablespoons at a time.
When sugar is beaten in, take away from the beaters and fold in
flour and sugar mixture, using spatUla. Every time turn up fresh
egg whites, sprinkle with sugar and flour from sifter.
Continued Next Page.
22

ANGEL FOOD CAKE (Continued)

Push into ungreased pan . start at stem with knife and go
around and around to the edge to even the batter . Tap on the
table 3 times. Bake at 375 0 for 30 to 35 minutes. Hang over a
bottle for an hour so it will cool.
LEMON ANGEL FOOD:
Prepare the same as for Angel Food Cake but add 1 teaspoon
full lemon extract in place of vanilla and 1/2 teaspoon yellow
cake coloring.
CHOCOLATE ANGEL FOOD:
Make the same as you would Angel Food Cake but take 2 table-
spoons less flour and add 2 tablespoons cocoa to the 2 cups flour.
FILLED ANGEL FOOD:
Use the recipe for Angel Food Cake but add 2 tablespoons
flour and 2 table spoons sugar after all ingredients have been
folded in. Add 1/2 cup nuts (chopped) and 1/2 cup candied cherries
(chopped).

• • • • •
 23

MADGE HOLMAN SPARKMAN

COCONUT MACAROON PIE Madge Sparkman

Blend together: 1 1/2 cup sugar and 5 tablespoons flour; add
1/2 cup butter (melted and cooled). Add to flour and sugar. Add
2 eggs (beaten well) but not foamy. Mix 1 teaspoon vanilla, 1/4
teaspoon salt and 1/3 cup water; add to above. Mix in last 1 can
Angel Flake coconut. Bake in 9 inch pie shell (unbaked) for 45
minutes or until set at 350 0 •

BROILED HAMBURGER ON ONION RINGS Earl Sparkman

2 c. ground beef 2 tsp. onion JU1ce
1 c. bread crumbs 1/8 tsp. pepper
7 strips bacon 1/2 tsp. salt
7 onion slices 1 T. water
1 T. parsley (chopped)
Lay the slices of onion in a buttered, shallow baking dish .
pour over the butter, salt, pepper and water . Cover and bake in
a moderate oven until tender . In the me'mtime, cook the chopped
parsley in 1 tablespoon butter and combine the beef, crumbs and
seasoning. Stir until thoroughly mixed . Mold into flat cakes
and wrap each cake with a slice of bacon. place each cake on an
onion slice in the baking dish and broil under direct heat for
approximately 5 minutes on each side. Baste occasionally with
the drippings and serve while hot.

HAMBURGER PIE Davy Sparkman

1 medium sized onion (chopped) 5 medium sized potatoes (cooked)
1 lb . ground beef Sal t and pepper
Sal t and pepper 1 egg("beaten)
1 (No.2) can or 1/2 lb. green 1/2 c. warm milk
beans (cooked) 1 can condensed tomato soup
Brown onion in hot fat. Add meat and seasonings. Brown, add
soup . Pour into greased casseroie . Mash potatoe s, add milk, egg
and seasonings . Spoon in mounds over meat. Bake in moderate oven
350 0 for 30 minutes .
24

CREAM PUFF SHELLS Betty Sparkman

1/2 c. boiling water 2 eggs
4 T. butter (1/2 stick) 1/2 c. flour
Boil the quantity of water (2 cups). In a small saucepan,
melt the butter. Measure the boiling water and add to the butter.
Bring back to a boil. Dump flour into the water and stir madly
until the flour follows the spoon around the pan. Remove from
the fire. Add first saucered egg; stir until smooth. Add second
saucered egg; stir until smooth. place in 6 to 9 mounds 2 inches
apart on a cookie sheet. Bake in a preheated oven 425 0 for 15
minutes. Lower the temperature to 375 0 for 20 minutes. Turn off
oven for 5 minutes to dry.
Cut about 2/3 from bottom; take spoon and scoop out soft
partitions. Fill; replace the top and sprinkle with powdered
sugar for decoration.
CREAM PUFF FILLING:
3/4 c. sugar 2 egg yolks
1/4 c. corn starch 2 T. margarine
liB tsp. salt 1 tsp. lemon rind (grated)
1 c. boiling water 3 T. lemon juice
Mix sugar, starch and salt thoroughly in a saucepan. Add
boiling water (not over flame) . Cook over direct flame; stirring
carefully until the mixture is clear. (Use a wooden spoon) .
Cooking usually only takes 30 seconds. Warm egg yolks with some
of the mixture. Cook 30 seconds. Add the margarine (separate
to small pieces) . set aside and let cool until ready to serve.
Add lemon juice and rind when ready to use.

HAMBURGERS Betty Sparkman for Gamon Chappell

Mix 1/2 teaspoon salt and liB teaspoon pepper with 1 pound
ground beef. Make into 4 round balls. Place 3/4 teaspoon bacon
drippings in a skillet and heat. Brown hamburgers on both sides.
The length of time depends on whether the meat is to be well done
or slightly rare. serve on a warm platter and garnish with parsley.
 25

APPLE WALNUT CAKE (ALSO FRUITCAKE) Sammy Hudson

4 c. apples (chopped) 2 c. flour (sifted)
2 c . sugar 2 tsp. soda
2 eggs 2 tsp. cinnamon
1/2 c. vegetable oil 1 tsp. salt
2 tsp. vanilla 1 c. walnuts
For fruitcake add 1 1/2 cups raisins, 2 cups pecans, 1 pound
candied fruit. Combine apples and sugar and let stand . Beat
eggs slightly; beat in oil and vanilla. Mix and sift flour, soda,
cinnamon and salt. Stir in alternately with apple-sugar mixture.
Pour in greased and floured tube pan or l3x9x2 inch pan. Bake
1 hour for regular cake. Bake at 325 approximately 2 hours for
0

fruitcake. "sometimes I use 3 cups of nuts(any kind), and 2 pounds

of candied fruit, instead of raisins.

STUFFED MEAT LOAF Lloyd Hudson

----
1 1/2 lbs. lean ground beef 1/8 tsp. pepper
1/2 lb. ground pork 1 (4 oz.) can mushrooms (drained
1 c. dry bread crumbs and chopped)
1/2 c. carrots (grated) 1 ~onion (finely chopped)
1/4 c. onion (finely chopped) 2 T. butter
2 eggs (beaten) 2 c. soft bread crumbs
1/2 c. milk 1 T. parsley (chopped)
1 tsp . Worcestershire sauce 1/2 tsp . poultry seasoning
2 tsp . salt 1/4 tsp. salt
Mix together first 10 ingredients. Add milk, salt, Worcester-
shire sauce and pepper. Mix lightly but well. place on a double
thick square of greased aluminum foil. Shape into a l4x8 inch
rectangle.
Saute' mushrooms and onions in butter over medium heat.
Combine with remaining ingredients. Spread stuffing over meat;
roll up, starting with long side. Press overlapping edge into
roll to seal. Bring foil edges together in a tight double fold
on the top. Fold ends up, using tight double folds. place wrapped
meat loaf on rack in shallow pan. Bake at 375 0 for 1 hour.
Open foil, continue baking 15 minutes or until loaf browns.
26

BANANA NUT BREAD Joel Hudson

2 c. flour (sifted) 2 eggs
1 tsp. soda 1 tsp. vanilla
1 tsp. salt 3 large or 4 small bananas
1/2 c. butter or margarine (mashed)
1 c. sugar 1/2 c. nuts (chopped)
Preheat oven to 350°. Measure and sift together the flour,
soda and salt. Cream the margarine, add sugar. Cream well to-
gether; add eggs, vanilla, cream again. Stir in mashed bananas;
fold in dry ingredients and nuts. Pour into a well greased loaf
pan. Bake for 55 to 60 minutes.

CHOCOLATE CRINKLES (COOKIES) Jerri Hudson

1/2 c. vegetable oil 2 tsp. vanilla
4 squares (4 oz.) unsweetened 2 c. flour
chocolate (melted) 2 tsp. baking powder
4 c. granulated sugar 1/2 tsp. salt
4 eggs 1 c. powdered sugar
Mix oil, chocolate and granulated sugar; add eggs, one at a
time. Blend until well mixed. Add vanilla; measure flour by
sifting. Stir flour, baking powder and salt into oil mixture.
Chill several hours or over~ ight . Heat oven to 350°.
Drop teaspoonfuls of dough into confectioners' sugar; roll
in sugar; shape into balls. place on baking sheet . Bake 10 to
12 minutes. Do not overbake. Makes about 6 dozen.

SEVEN LAYER COOKIES Benni Hudson

1 stick oleo 1 c. coconut
1 1/2 c. graham crackers (crushed) 1 can Eagle Brand milk
1 (6 oz.) pkg. butterscotch chips 1/2 c. nuts (chopped)
1 (6 oz.) pkg. chocolate chips
Melt oleo in baking pan. Sprinkle crushed graham cracker
crumbs on oleo. Next spread on butterscotch chips, then chocolate
chips, then coconut. Spread Eagle Brand milk on next and add
1/2 cup nutmeats last, on top. Bake 30 minutes at 350°. Cut
in squares or oblongs.
 27

CHEESE SOUFFLE Ronnie Rose

1 1/2 T. margarine 2 egg yolks
2 T. flour 1/2 c. cheese (grated)
1/2 c. milk 2 egg whites
1/3 tsp. salt (round out the 1/4) 1/4 tsp. cream of tartar
Dash of pepper (both black and
cayenne)
Make a white sauce of first 5 ingredients. Make the sauce
in the top of double boiler . (Beat the egg yolks in a small bowl.)
Put the whites into a large bowl; don't get any yellow in the
white. Put some white sauce into the egg yolks to heat them.
put back into sauce. Add the grated cheese. Return to fire and
stir until cheese melts. Remove from heat as soon as cheese melts.
Let cool while beating egg whites.
Beat whites until frothy before adding cream of tartar.
Sprinkle cream of tartar and beat it until it holds soft peaks.
Fold egg whites into cheese sauce. Fold with the spoon. Use
figure 8 in mixing. When it is all the same color, push into
greased casserole and bake at 375' in water until set (usually
about 30 minutes).
NOTE: After ingredients are in cas cerole use a teaspoon and
make a ridge all around the dish, an inch from the edge, piling
the mixture up on the center to make a pretty top.

RAISED DOUGHNUTS Russell Rose

1 cake compressed or 1 pkg. 1 tsp. salt
active dry yeast-- 1 egg
1/4 c. water 1/4 c. shortening (soft)
3/4 c. lukewarm milk 3 1/2 to 3 3/4 c. flour
1/4 c. sugar
Soften compressed yeast in lukewarm water (85'); active dry
yeast in warm water (110'). Mix milk, sugar and salt; add softened
yeast mixture; stir until dissolved. Stir in egg, shortening and
half of the flour. Add remaining flour, saving out 1/2 to 1 cup
to put on the dough board. Knead in flour only until smooth.
Place in greased bowl, turning once to grease surface; let
rise until double in bulk; punch down. Let rise until double
again. Rollout dough 1/3 inch thick. Cut. Let rise until very
light (30 to 40 minutes). Leave uncovered so crust will form.
Continued Next Page.
28

RAISED DOUGHNUTS (Continued)

Fry in deep, hot fat (375°). Makes 18.
GLAZE:
Soften 1 envelope unflavored gelatine in 1/2 cup cold water.
Stir in about 2/3 box powdered sugar - more sugar or water should
be Added to make a thin glaze. Dip in hot doughnuts and hang
on wooden spoon handle over a bowl to drain. Good Luck!

SPAGHETTI SAUCE HOME STYLE stacy Rose

2 T. vegetable oil 1 tsp. salt
1 medium sized onion (chopped) 1/4 tsp . pepper
1 clove garlic (minced) 112 tsp. sugar
1/2 lb. beef 1/4 tsp. oregano
2 (6 oz.) cans Hunt's tomato 1 (4 oz. ) can mushroom stems
paste and pieces (undrained)
1 tsp. basil 8 ozo spaghetti (cooked and
drained) --
In hot vegetable oil saute ' onion and garlic. Brown the beef
in small amount of oil . Stir in tomato paste , seasonings and beef.
Cover and simmer. Add mushrooms . Serve over shapghetti cooked
and drained. (Garlic powder may be substituted for garlic.)

CHOCOLATE MILK SHAKE Loye Rose

Beat or shake in a jar or blender 1 cup cold milk, 1 1/2
tablespoons chocolate syrup. Add 2 tablespoons vanilla or choco-
late ice cream. Pour into a glass and serve at once.

HAMBURGER STROGANOFF Nikki Rose

1 lb. ground beef 2 T. flour
1/4 c. quick cooking oats 1 beef bouillon cube
1 tsp. salt 1 c. condensed cream or chicken
1/4 tsp. pepper or celery soup
1/4 c. milk or water 1 Ib. mushrooms (sliced)
1/4 c. margarine 1 T. parsley (chopped)
1/2 c. onion (chopped) 3/4 c. commercial sour cream
Combine first 5 ingredients; shape into 12 balls. Melt butter
in a frying pan, brown meat balls over a low heat. Remove from
the frying pan.
Continued Next Page.
 29

HAMBURGER STROGANOFF (Continued)

Saute' 1/2 cup onions until soft, not brown. Add flour,
cube, soup and mushrooms. stir until well blended. Add the meat
balls . Cover and cook over a low heat for 15 minutes. Add 3/4
cup sour cream and mix gently; heat thoroughly. Sprinkle with
parsley and serve.

• • • • •
 31

1'1. H. HOLMAN JR.

GERMAN POTATO SALAD w. H. Holman, Jr.

6 slices bacon (diced) 1/4 tsp. pepper
4 raw potatoes (diced) 1 tsp. mustard
1 medium onion (thinly sliced) 1/2 c. vinegar
3 T. sugar 2 T. water
2 tsp. salt 2 T. parsley (minced)
Heat pressure cooker and brown bacon. Pour off excess drippings.
Add potatoes and onion. Add combined sugar, salt, pepper, mustard,
vinegar, water and parsley. Mix well. Close cover tightly.
place pressure regulator on vent pipe and cook 5 minutes at
15 pounds. Cool cooker at once. Serves 4.

SUGAR PLUM RING Lucille Holman

1 pkg. active dry yeast or 2 eggs (beaten)
cake compressed yeast -- 1/4 c. (1/2 stick) butter or
1/4 c. water margarine (melted)
1/2 c. milk (scalded) 3/4 to 1 c. sugar
1/3 c. sugar 1 tsp. cinnamon
1/3 c. vegetable shortening 1/2 c. whole blanched almonds
1 tsp. salt 1/2 c. candied red cherries
3 3/4 to 4 c. flour (sifted) (whole)
1/3 c. dark corn syrup
Soften active dry yeast in warm water or compressed yeast
in lukewarm water. Combine scalded milk, 1/3 cup sugar, shorten-
ing and salt; cool to lukewarm. Stir in 1 cup of the flour; beat
well. Add softened yeast and eggs to flour mixture. Add remain-
ing flour or enough to make a soft dough. Mix thoroughly and
place in a greased bowl, turning once to grease surface. Cover
and let rise until double, about 2 hours. Punch down and let
rest 10 minutes.
Divide dough into 4 parts. Cut each part into 10 pieces and
shape into balls. Dip balls in ~he melted butter. then in the 3/4
cup sugar mixed with cinnamon. Arrange 1/3 of the balls in well
greased bundt or tube pan. Sprinkle with some of the almonds and
cherries . Repeat with 2 more layers.
Continued Next Page.
32

SUGAR PLUM RING (Continued)

Mix corn syrup with butter left from di pping balls; drizzle
over top. Cover and let rise in warm place until double, about
1 hour. Bake in 350· oven for 35 minutes. Cool 5 minutes; invert
pan and remove ring.

PORK CHOP BURGUNDY Billie Lynn Holman

4 pork chops (1 inch thick) 4 rings green pepper
Sal t and pepper 1/2 c . rice Iuncooked)
1/4 tsp. poultry seasoning 15 oz. can tomato sauce
4 slices onion (thick) 1 c. burgundy wine
Salt and pepper chops and brown on both sides. Remove to
casserole and sprinkle with poultry seasoning. place onion slice
and green pepper ring on each chop. Scatter rice around chops.
Mix and heat tomato sauce and wine in pan in which chops
were browned. Pour over chops and rice . Cover tightly and bake
in 350 0 oven 2 hours . Serves 4.

BROWN VELVET PIE W. H. Holman III

1 c. butter 2 tsp. vanill a
1 1/2 c. sugar 1 c . whipping cream (whipped)
4 eggs Nuts (chopped)
4 (1 oz.) squares baking chocolate
(melted)
Beat butter and sugar until light and fluffy . Add eg gs, one
at a time, beating 5 minutes between each egg at medium speed.
Add chocolate and vanilla. Pour into 9 inch pastry shell (baked).
Top with whipped cream and sprinkle with nuts . Chill or freeze.

BUNDT CAKE Judy Holman

1 pkg. yellow cake mix 3/4 c. water, sherry, apricot
1 pkg. instant vanilla pudding or orange juice
3/4 c. butter flavored oil 4 eggs
1 T. butter flavoring
Mix together above ingredients and beat 8 minutes at medium
speed. Mix 1/4 cup sugar, 2 teaspoons cinnamon, 1/2 cup nutmeats.
Oil the bundt pan well (no flour). Put 1/2 cinnamon mixture
in cake pan, then 1/2 of cake batter, then the rest of the cinnamon
Continued Next Page.
 33

BUNDT CAKE (Continued)

mixt re and the remainder of the cake batter. Bake at 350· for
45 minutes. Allow cake to cool in pan 10 minutes . Be sure and
bake this in bundt pan; no other kind will work and you must use
butter oil.
FROSTING:
1 c. powdered sugar (sifted) 1/2 tsp. vanilla
1/2 tsp. butter flavoring 2 T. milk (scant)
Spread over slightly warm cake. Some cooks prefer to sprinkle
bundt cakes with powdered sugar rather than to use the frosting.

NEVER FAIL DIVINITY sandy Holman

2 1/2 c. white sugar 2 egg whites
1/2 c. light corn syrup 1 tsp. vanilla
1/2 c. boiling water 3/4 c. black walnuts (chopped)
Beat egg whites until stiff and set aside . soil sugar, syrup
and water until it forms a hard ball when a small amount is dropped
into cool water. Add half of this boiling syrup to egg whites
slowly, beating with mixer all the time. Meanwhile, place remain-
ing syrup back on burner and boil another 2 minutes. Add this
slowly to egg whites and add vanilla. Beat until it starts to set
up. Add nutmeats last. Pour into square pan and cut into squares
or drop from a teaspoon on oil paper or buttered pan •

• • • • •
 35

MAXINE HOLMAN WILLIAMS

TAMALE PIE Maxine Williams
1 small onion (minced) 1 1/2 tsp. salt
1 clove garlic (minced) 1 1/2 tsp. chili powder
1 T. fat 18 ripe olives (pitted)
1 lb. ground beef 1 c. corn meal
1/4 lb. pork sausage 1 c . milk
1 can tomatoes 2 eggs (well beaten)
1 can whole kernel corn (drained) 1 c. Cheddar cheese (grated)
Heat oven to 350· (moderate). saute' onion and garlic in hot
fat until yellow. Add meat and brown. pour off excess fat; add
vegetables and seasonings; bring to boil. Pour mixture into square
baking dish 9x9xl 3/4 inches. Press olives into mixture. Combine
corn meal, milk and eggs. Spoon over filling. Sprinkle with
cheese. Bake 1 hour.

APPLESAUCE CAKE Monroe Williams

1 c.
butter or substitute 1 tsp" cinnaIfOn
2 c.
sugar 1 tsp. nutmeg
2 c.
applesauce (in chunks) 1 tsp. vanilla
1 c.
nuts 2 tsp. soda (scant)
3 c.
flour 1 c. raisins
Cream sugar and butter until light and fluffy, add applesauce,
raisins and nuts ~lich have been dredged in flour (1/4 cup of
the measured flour). Sift dry ingredients; add to creamed mixture.
Pour the batter into loaf or angel cake pan and bake 2 hours in a
slow moderate oven. "This cake keeps almost indefinitely and
gets better the longer it is kept."

OATMEAL CAKE Jeanie Williams

Put 1 stick butter in bowl; add 1 cup quick cooking oats.
Pour in 1 1/2 cups boiling water." Let stand 20 minutes. Add
1 cup brown sugar, 1 cup white sugar and 2 eggs (unbeaten). Mix
well. Sift together 1 1/2 cups flour, 1 teaspoon soda, 1 teaspoon
nutmeg, 1 teaspoon cinnamon, 1/4 teaspoon salt. Add to mixture and
beat well . Add 1 teaspoon vanilla. Mix. Pour into large pan.
Bake 30 minutes at 350·.
Continued Next Page.
36

OATMEAL CAKE (Continued)

OATMEAL CAKE FROSTING:
1 c. brown sugar 1/4 c. butter (melted)
1 1/2 c. coconut 1 c. nutmeats (chopped)
1 egg (unbeaten) 3 T. light cream
Mix and pour on cake when baked. Put back in oven or under
broiler to brown.

COOKED MAYONNAISE Jann and Junior Smith

1/3 c. flour 3/4 c. water
1 tsp. sugar 1/4 c. mild vinegar or lemon juice
1 tsp. salt 4 egg yolks or 2 whole eggs
1 tsp. dry mustard 1 c. vegetable oil
Mix flour, sugar, salt and mustard in saucepan. Gradually
add vinegar and water. cook over low heat, stirring until mixture
boils; boil 1 minute . Remove from heat. Pour into bowl, beat
in egg yolks with rotary beater . Continue beating, adding vege-
table oil a little at a time . Chill before serving when using.
Modify as desired with whipped cream.

Al Roe and Mary Margaret Williams

-- ----
SWISS STEAK I N FOIL
1 c. catsup 1 large onion (sliced)
1/4 c. flour 2 T. lemon juice
2 lbs . round steak
Tear off 5 foot length of aluminum foil; fold double.
Combine catsup and flour; spoon half the mixture in the center of
foil. Place s t eak on top; season with salt and pepper . cover
meat with onion slices and remaining catsup mixture. Sprinkle
with lemon juice. Fold foil over and seal edges. Place in
shallow baking dish. Bake at 450· for 1 1/2 hours .

PUMPKIN BREAD Marla Beth williams

1 1/2 c. sugar 1/2 tsp. cinnamon
1 tsp. soda 1 2/3 c. flour
1/4 tsp. baking powder 1/2 c. salad oil
3/4 tsp . salt 2 eggs
1/2 tsp. cloves 1 c. pumpkin
1/2 tsp. nutmeg 1/2 c. water
Continued Next Page.
 37

PUMPKIN BREAD (continued)

sift dry ingredients into a bowl. with a spoon, make a well
in the center . Add salad oil, eggs, pumpkin and water . Add nuts,
if desired, stir. Bake at 350' for 1 hour in loaf pan.

STRAWBERRY ~ Karla Lea Williams

1 box white cake mix 1 1/2 c. strawberries (mashed)
1 box strawberry Jello 1 c. salad oil
4 eggs
Mix oil, eggs and mashed berries, then add Cake mix, Jello and
1 teaspoon vanilla. Bake in a deep cake pan at 350' for 40 minutes.
FROSTING:
1 box powdered sugar 3/4 stick oleo
1/2 c. strawberries (drained)

GREEN BEANS WITH BACON DRESSING Wm. Frank Williams

----- ----- ---- -----
3 slices bacon 2 T. sugar
1 egg (well beaten) 1/8 tsp. salt
1/4 c. vinegar 1 can or 2 c. green beans (cooked)
1/4 c. water
Fry bacon until crisp, drain and reserve 1/4 cup drippings.
Crumble bacon, set aside . Beat egg, vinegar, water, sugar and
salt together until well blended. Cook over low heat with drip-
pings until thickened. Heat beans in separate pan, drain off
liquid. Place beans in bowl and pour dressing over top. Sprinkle
with crumbled bacon. Serves 4 to 6.

CHERRY SALAD Mary Jane Juffers

-----
1 can red cherries 2 small or 1 large pkg. cherry
1 1/2 c. sugar Jello
2 c. pecans Juice 1 lemon and 2 oranges
1 c. pineapple~rained)
Strain juice from cherries and pineapple; add juices and
sugar. Boil 1 or 2 minutes (liquid should measure 1 pint). Add
cherry Jello. When cool, add cherries, pecans and pineapple.
Chill and mold.
38

MILK CHOCOLATE ICING Herman Juffers

Melt together 5 teaspoon shortening and 1/2 cup cocoa. stir
in 2 2/3 cup confectioners' sugar (sifted), 7 tablespoons hot
scalded milk (cream or condensed milk), 1 1/3 teaspoon vanilla.
Beat until thick enough to spread on cooled cake.

• • • • •
 39

lOLA HOLMAN LORDANICH

POVATICA - SLAVONIAN HOLIDAY SWEET BREAD (6 LOAF RECIPE)
Rudy and lola Lordanich
SWEET ROLL DOUGH:
8 c. flour 3 tsp. salt
1 c. sugar 3 large eggs
2 1/4 c. lukewarm milk 1/2 lb. butter (soft)
2 cakes compressed yeast
Mix as any bread or roll dough, adding sifted flour to make
a soft dough. Knead dough and grease the dough well and let rise
for 2 1/2 to 3 hours, but do not knead down. After it is light,
turn out dough on a large table which is covered with a cloth and
floured. Roll the dough as much as possible and then stretch it
to 1/4 inch thickness. Spread with follOwing mixture.
WALNUT FILLING:
6 los. walnuts in shell 1 c. sugar
(Grind walnut meats into a 1/4 lb. butter
paste . Add enough milk to 1/2 to 1 c . honey
mixture so it can easily 1 egg (beaten)
be spread with knife)
Mix all together and bring to boiling point. Cool until
lukewarm. Spread over dough evenly and roll as you do for a
cinnamon roll. put into a well greased pan and let it rise in a
warm place about 1 1/2 hours. Bake in a moderate oven 325 for
0

1 hour until a very light brown. (Scorches easily - do not use

hot oven.)
NOTE: Before rolling out dough , divide into 6 equal parts .
Roll each piece to a rectangle 10 inches wide or length of your
bread pan, to 20 to 24 inches long.

SODA CRACKER PIE Rudy and lola Lordanich

14 soda crackers 1/2 c . walnuts (chopped)
3 egg whites (beaten stiff) 1/2 tsp. baking powder
1 c. sugar 1 1/2 tsp . vanilla.
Beat egg whites stiff, fold in sugar and vanilla , then cracker
crumbs, baking powder and walnuts . Bake in greased 8 inch piepan
at 350 0 for 30 minutes.
Continued Next Page.
40

SODA CRACKER PIE (Continued)

TOPPING:
Beat 1 cup whipping cream, fold in 1 carton thawed frozen
strawberries (drained). Spread over pie and refrigerate for about
4 hours.

STEAKS AND PORK CHOPS Mike Lordanich

--- ----
Sprinkle Cavender's Seasoning liberally on both sides of the
steak or pork chop . Let marinate for at least 1 hour. The meat
should be 1 to 1 1/2 inches thick. Sear on one side, turn with
tongs; never pierce the meat with fork as you lose the tasty
flavors. Should be cooked approximately 14 minutes . The pork
should always be well done; never rare.

THE CAVENDER Susan Lordanich

Make 2 hamburger patties by hand 1/2 inch thick . Place 1
slice of cheese and 1 slice of sweet onion on patties . Place
second patty on top and knead together around edges . Wrap with a
bacon strip; rub Cavenders Seasoning generously on each side and
place on charcoal grill. Cook each side 15 to 20 minutes.

• • • • •
 41

EDWARD HOLMAN
BLACKBERRY COBBLER In Memory of Edward
His favorite dish
Prepare rich pie crust for 4 large piepans except while
blending the ingredients for the crust, add a scant teaspoon of
baking powder to the flour. Line large oblong pan. Take the fresh
blackberries (or canned), fill the crust-lined pan. Add sugar to
taste; add 1/4 pound butter or oleo (sliced) over berries. Take
1/2 to 1 cup sugar, 2 large tablespoons flour (sifted well together)
and spread evenly over berries. Rollout crust and cover berries
and crimp well to prevent running over. Also place 4 or 5 pieces
of macaroni in slits of crust to let steam escape. Brush top
crust with butter and sprinkle with sugar. Bake at 350·.

BAKED PORK RIBS Etta Mae Holman

Take lean, meaty whole side of pork ribs; place in large pan
that will fit in oven. Place ribs in oven after salting well on
both sides. Let bake slowly until crisp and brown, about 1 1/2
hours. When about 1/2 through baking period, turn the ribs to be
sure they brown and bake well. "Serve hot with corn bread and
potatoes and sliced tomatoes."

STRAWBERRY SHORTCAKE Nathan Holman

Prepare rich pie crust for at least 4 pie crusts. Bake in
piepans turning the edges up, butter with pastry brush.
Mash clean ripe strawberries with old fashioned potato masher;
add sugar to taste. Just before serving, place 1 crust in large
round bowl. Fill with mashed berries, cover with whipped cream
or vanilla ice cream. Add second crust, berries, etc., continuing
until stack is completed. place 1/2 dozen large fresh unmashed
berries and use on top of cream for decorations.

• • • • •
W,..,O",I=\ \-\OLMAN SYNOLD
,
43

WINONA HOLMAN $YNOLD

CHRISTMAS WASSAIL Winona and Jim Synold

1 qt. water 1 tsp. allspice
1 c. sugar 10 oranges (juiced) or 12 oz.
3 sticks cinnamon can frozen
3 pieces ginger root 6 lemons (juiced) or 6 oz. frozen
5 cloves 2 qts. apple cider
Make syrup with water, sugar and spices . Boil 10 minutes.
Remove all spices; add fruit juices and cider. Keep over low heat
and serve warm. Makes 1 gallon.

STRAWBERRY DREAM CAKE Patty Synold

----- ----
1 pkg. white cake mix
1 pkg. strawberry Jello
2 T. flour
4 eggs
Combine all ingredients.
9 inch pans at 300°.
STRAWBERRY DREAM CAKE FROSTING:
1/2 c . butter
1 lb. powdered sugar
Cream all together.
1/2 c. water
1/2 c. oil
1/2 (10 oz.) box frozen straw-
berries (thawed) (including juice)
Mix well. Beat 1 minute. Bake in
1/2 of frozen berries (half of
juice)
1 tsp. vanilla

ENCHILADAS Priscilla Synold

1 lb . hamburger 1 medium sized onion (chopped)
1 lb . Cheddar cheese 1 doz. tortillas
1 can olives (chopped) 1 can enchilada sauce
Fry hamburger with small amount of garlic salt. Heat enchilada
sauce in pan . Take tortillas and fry in small amount of shortening
until soft, then dip in warm sauce . Remove and add 1 tablespoon
meat, 1 tablespoon cheese, 1 teaspoon chopped olives, 1 teaspoon
onion to middle of tortillas and roll . When all tortillas have
been filled and rolled, place them in pyrex dish 9x14 inches and
pour remaining enchilada sauce over them, also remaining cheese.
place in moderate oven until cheese is melted~
44

PERFECT TUNA CASSEROLE Leslie Synold

1 can condensed cream of mushroom 1/2 c. milk
soup 1 1/4 c. potato chips
1 can tuna (drained ~ coarsely 1 c. cooked green peas (drained)
flaked)
Empty soup into a casserole, add milk and mix thoroughly. Add
tuna, 1 cup potato chips and peas; stir well . Sprinkle with the
remaining 1/4 cup potato chips. Bake in moderate oven 350 0 for
20 minutes. Makes 4 servings.

PORK CHOPS A LA KING Allison Synold

---- ----- - -- ----
4 to 6 pork chops 1 can hot water
1 large onion 1/2 c. rice (uncooked)
1 can cream of chicken soup I stalk celery (cut up)
Brown pork chops well on both sides in iron frying pan.
Remove and place in deep pyrex dish. Slice onion over chops
and add other ingredients, making sure the liquid covers the rice.
Cook covered in oven at 325 to 350 for I hour.
0 0

GooP Mary Synold

1 lb. hamburger I can cut green beans
I can tomato soup I can cream style corn
I can cream of mushroom soup 2 handfuls of egg noodles
I onion
Brown hamburger and onion together. Add tomato soup, cream
of mushroom soup, green beans and corn. Mix together; stir in
noodles. Let cook about 15 minutes on top of stove. yields
10 big servings.

• ••••
 45

CALVIN HOLMAN
THREE BEAN SALAD Calvin Holman
2 cans cut green beans 1/2 c. salad oil
1 can cut yellow wax beans 1 c . vinegar
1 can large kidney beans 1 tsp . celery seed
1 green pepper (sliced thin) 1 tsp . mustard seed
1 medium onion (sliced thin) 1/4 tsp. sal t
1 c . sugar
Drain beans and toss together with sliced green pepper and
onion . Mix sugar , salad oil, vinegar, celery seed, mustard seed
and salt together and boil for 5 minutes. pour hot dressing over
bean mixture, mixing well. Refrigerate several hours before
servinge Drain excess dressing off before servingo

CABBAGE SALAD Dell Holman

2 c . cabbage (chopped) 3 T. vinegar
1 medium onion (sliced) 2 T. salad oil
1/4 c . green pepper (chopped) 1 tsp. salt
3 T. sugar
Combine cabbage, onion rings and pepper. Combine rema~n~ng
ingredients. Shake well. Pour over salad and mix . yields 6
servings .

STRAWBERRY CAKE Calla Holman

Mix 1 package strawberry Jello (dry) into 1 package of white
cake mix. Add 3/4 cup Wesson oil, 4 whole eggs, 1/2 cup water,
1/2 package frozen strawberries (thawed) (12 oz. size) or if you
have your own strawberries 3/4 cup (beaten). Bake in 2 (9 inch)
pans for 25 minutes at 350·.
ICING:
1 stick butter or oleo 1/2 pkg. strawberries or 3/4 c.
1 box powdered sugar (beaten)

BEEF STEW Terri Holman "In Memory"

cut 2 pounds of beef (free of fat) into 8 (1 inch) square
cubes. Salt and pepper well, roll in flour. Brown the cubes a
light golden brown in iron skillet with a little shortening.
Transfer beef cubes to large kettle in plenty of water; cook until
Continued Next Page.
46

BEEF STEW (Continued)

meat is tender enough that an ordinary dinner fork can pierce the
meat easily. Add the following ve getables cut in large chunks
about twice as large as the meat chunks: Potatoes, carrots, onions,
celery, cabbage, mango pepper and tomatoes. Salt to taste. Add
1 heaping teaspoon sugar to vegetabl e s. cook until tender, with
the meat and meat stock. Serve hot with corn bread and sweet milk.

SWIRLEY BURGERS Rod Holman

Melt 1 tablespoon shortening in large skillet, add 1 pound
ground beef and 1/2 cup onion (chopped). Cook until meat loses
it's red color. Meanwhile combine:
18 oz. can tomato sauce 1/2 tsp. chili powder
1 (6 oz.) can tomato paste 1 tsp. salt
1/2 c. green pepper (chopped) 1/4 tsp. cayenne pepper
2 T. brown sugar 1/2 tsp. garlic salt.
1 T. vinegar
Drain fat from meat, then stir tomato mixture in. Heat
thoroughly.

SALAD Audy Holman

Small box cottage cheese 1 can mandarin oranges (drained)
1 pkg. orange Jello 1 large box cool Whip
1 can crushed pineapple (drained)
Mix cottage cheese and Jello; add well drained pineapple and
oranges. Fold in Cool Whip. Refrigerate.

PINEAPPLE MUFFINS Jill Holman

1 c. enriched flour (sifted) 1/3 c. brown sugar (firmly
2 1/4 tsp. baking powder packed)
3/4 tsp. salt 1 egg
1/4 tsp. cinnamon 1/3 c. salad oil ~ shortening
3/4 c. Ralston (instant or (melted)
regular) 1 c. crushed pineapple (undrained)
Heat oven to 400·. Butter muffin tins. sift together flour,
baking powder, salt and cinnamon. Blend in Ralston and sugar.
Beat egg and add salad oil and pineapple. Then add to dry ingred-
ients all at once. Stir only until flour is moistened. Fill
muffin tins 2/3 full. Bake 25 to 30 minutes or until golden brown.
Yield: 12 medium muffins.
 47

SUGAR COOKIES Stuart Holman

1 c. butter 2 1/2 c. flour
1 1/2 c. powdered sugar 1 tsp. cream of tartar
1 egg (beaten) 1 tsp. soda
1 tsp. vanilla 1/2 tsp. sal t
1/2 tsp. almonds
sift before measuring. Cream butter and powdered sugar,
mixing in mixer on slow speed. Add egg, vanilla and almonds.
Sift together flour, cream of tartar, soda and salt. Add to
creamed mixture. Chill for several hours or overnight. Rollout
dough thin on a well floured board and cut out cookies in desired
shape. Bake 10 minutes at 350°.

• • • • •
 49
o THE R F AV0 RI T ES
PIE S
STRAWBERRY PIE
4 c. strawberries (crushed) 3 T. corn starch
3/4 c. water 1/4 tsp. salt
3/4 c. sugar 1/2 c. whipping cream
Crush 1 cup berries in a saucepan. Add water and simmer 3
minutes. Strain juice and add enough water to make 1 cup. Com-
bine sugar, corn starch and salt in small pan, slowly add straw-
berry juice, stirring until thick and clear. Pour over 3 cups
strawberries which have been cut in half in a baked pie shell.
Whip 1/2 cup cream with 1 tablespoon sugar and put over pie.
Garnish with whole strawberries if desired. Chill .

FLAKY PIE CRUST

Mix until crumbly: 1 1/4 cup shortening and 3 cups flour
(sifted). Beat 1 egg, add 5 tablespoons water, 1 teaspoon vinegar,
1 teaspoon salt. Sprinkle over flour mixture and roll into ball.
will make enough crust for 2 double crust pies.

LEMON PIE FILLING Madge Sparkman

1 1/2 c. sugar 4 egg yolks (beaten)
1/2 c. corn starch 4 T. margarine
1/4 tsp. salt 2 tsp. lemon rind (grated)
2 c. boiling water 6 T. lemon juice
Mix sugar, starch and salt thoroughly in saucepan; add boiling
water (not over flame). Cook over direct flame, stirring care-
fully until mixture is clear. (Use wooden spoon). Warm egg yolks
with some of the mixture; add back to hot mixture; cook about 2
minutes. Add margarine; set aside to cool. Add lemon juice and
rind when ready to use and not before.

CHERRY NUT PIE Bonnye Rich

1 can Eagle Brand milk Juice of 2 lemons
1 can tart pitted cherries 1/2 to 3/4 c. pecans
Mix thoroughly. Fold in 1/2 pint cream which has been whipped
stiff. Pour into baked crust. Refrigerate until serving time.
50

MILE HIGH STRAWBERRY ICEBOX PIE Cleo Rich

Beat 2 egg whites until stiff but not dry (about 10 or 15
minutes). Fold in 1/2 pint whipped cream and 1 small package
strawberries . Pour into graham cracker crust (10 inch piepan).
Refrigerate.
Take 18 to 24 Honey Graham crackers. Roll and crush with a
rolling pin. Melt 1/2 cup oleo, stir in graham cracker crumbs
and see they are well coated, then press into a 9 inch pie plate
bottom and sides and chill well before filling the shell with
cold filling.

DESSERTS
BROWNIE PUDDING
1 c. flour 1/2 c. milk
2 tsp. baking powder 1 tsp. vanilla
3/4 c. sugar 2 T. shortening
2 T. cocoa 1 c. nuts (chopped)
1/2 tsp. sal t
Sift flour, baking powder, sugar, cocoa and salt together;
mix until smooth. Add nuts and pour into an 8 inch square pan.
Mix 3/4 cup brown sugar, 1/2 cup cocoa together and sprinkle over
the batter. Pour 1 3/4 cup hot water over entire batter. 8ake
at 350' for 40 to 45 minutes. Serve with whipped cream or ice
cream.

APPLE COBBLER
Set oven at 400°. Combine:
3/4 c. sugar 1/2 tsp. cinnamon
2 T. flour 1/4 tsp. salt
Mix with 5 cups apples (sliced); sprinkle with 1/4 cup water;
dot with 1 tablespoon butter. Cover with foil, bake 15 minutes.
Sift:
1 c. flour 1 1/2 tsp. baking powder
1 T. sugar 1/2 tsp. sal t
Cut in 3 tablespoons shortening, stir in 1/2 cup milk. Drop
by teaspoon onto hot apples. Bake in a covered dish 25 to 35
minutes.
 51

CHEESECAKE Madge Sparkman

No cooking. yields 12 to 16 servings.
1 (3 oz.) pkg. lemon £lavored 1/2 tsp. vanilla
gelatine 1 (13 oz.) can Milnot (whipped)
1 c. boiling water 3 c. graham cracker crumbs
1 (8 oz.) or 3 (3 oz.) pkgs . 1/2 c . butter or margarine
cream cheese (mel ted) -
Dissolve gelatine in boiling water; chill until slightly
thickened. Cream together cheese, sugar and vanilla; add gelatine
and blend well. Fold in stiffly whipped Milnot. (This can be done
wi th electric mixer.)
Mix graham cracker crumbs and melted butter together; pack
2/3 of mixture on bottom and sides of 9x13x2 inch pan or larger .
Add filling and sprinkle with remaining crumbs . Chill several
hours or overnight. Cut in squares and serve plain or garnished
with fruit.

LEMON DESSERT
1 (10 inch) angel food cake 1 tsp. lemon rind (grated)
6 eggs (separated) 1 pkg . unflavored gelatine
3/4 c . lemon juice (dissolved in)
3/4 c. sugar 1/4 c. water -
yellow food coloring
Tear cake into pieces, set aside . Combine egg yolks, lemon
juice, 3/4 cup sugar and lemon rind . Cook over hot water until
it clings to the spoon . Remove from heat , add gelatine. Cool
until set. Beat egg whites sweetened with 3/4 cup sugar. Fold
egg whites into lemon mixture and pour over cake crumbs . Place
in loaf pan and refrigerate. May be sprinkled with toasted
coconut, topped with whipped cream or topped with a cherry and
served . May be made the day before serving.

=S..:.TU.::;F:..:F;,.:E:::.D A_N_G_E_L _FOO_D

The night before cake is to be served, cut up 1/4 pound of
marshmallows, 1/4 cup pecans (chopped), 1/4 pound candied cherries
and 1/4 cup candied pineapple . Mix these with 1 pint of cream
(whipped until stiff). Let stand overnight in refrigerator .
with sharp knife , cut out center of an angel food cake,
leaving about 1 inch of shell and reserving thin sections of top
Continued Next Page .
52

STUFFED ANGEL FOOD (Continued)

to replace later. Fill center with mixture. Replace tops and
cover with 1 pint of cream (whipped) in which a small quantity
of powdered sugar has been mixed. Cover with freshly grated
coconut and decorate with candied cherries and halves of nuts.
Good and pretty.

COO KI E S
LINZERTORTE (GERMAN RECIPE)
1/2 c. butter 1 tsp. cinnamon
1 c. sugar Pinch of nutmeg
1 egg plus 1 egg yolk 1 c. chocolate chips
2 c. flOur 2 c. nuts (chopped)
1 tsp. cocoa 1 tsp. rum extract
1 tsp. soda
Cream butter, sugar, egg and egg yolk. Sift and add flour,
cocoa, soda, cinnamon and nutmeg. Add chips, nuts and extract.
Mix. Take out about 1 cup dough and roll thin on floured board.
Cut 6 small thin sections with a cookie cutter. Put remaining
dough in small pan; pat into shape. Cover with 6 ounces jelly.
(Do not grease or flour pan.) Top with 6 cut cookies. Bake at
350° for 1 hour. Keep 3 days before serving; will keep 6 weeks.

MISSISSIPPI FUDGE
2 sticks oleo Dash of salt
1/3 c. cocoa 2 tsp. vanilla
4 eggs (beaten) 1 c. pecans
1 1/2 c. flour 1 jar Marshmallow Creme
2 c. sugar
Melt together oleo, cocoa; cool slightly. Gradually add
beaten eggs. sift together flour, sugar and salt, stir in batter;
add vanilla and pecans and mix well. Pour mixture into greased
14x 1 1/2 inch pan. Bake 25 minutes at 375°. AS soon as cake is
remove from oven, spread 1 jar of Marshmallow Creme on top of cake.

Continued Next Page.

 53

MISSISSIPPI FUDGE (Continued)

STEP 2:
1/2 stick oleo 1 tsp . vanilla
1/3 c . cocoa 1 box powdered sugar
1/3 c. milk
Melt oleo, cocoa , milk and vanilla in pan . Stir until oleo
is melted. stir in powdered sugar, blend well . Spread on top
of cake.

PECAN SAN DIES Ronnie Rose

Cream 1 cup butter or margarine, 1/4 cup powdered sugar. Add
2 teaspoons vanilla and 1 tablespoon water. Add 2 cups flour .
Mix well; add 1 cup pecans. Form small rolls 1 1/2 inches long.
Bake on ungreased cookie sheet at 300 0 for 20 minutes. While hot
roll in powdered sugar.

COCONUT BARS Ronnie Rose

PART I:
Combine and press into a greased Bx12 inch baking pan:
1/2 c . butter or margarine 1/2 c. brown sugar (packed)
(soft) - 1 c. flour (sifted)
Bake at 325 0 for 20 minutes; do not brown.
PART II:
Mix together:
2 eggs (unbeaten) 2 T. flour
1 c. brown sugar 1/2 tsp. baking powder
1 tsp. vanilla
Add 1 cup nutmeats. Pour on partially baked batter; sprinkle
with 1 cup shredded coconut. Bake at 325 for 20 minutes until
0

brown.

CA K E S
FRESH APPLE CAKE Jackie Meador
Cream together 1 1/4 cup cooking oil, 2 cups sugar and 3 eggs.
Add 3 cups flour, 1 teaspoon cinnamon, 1 teaspoon salt and 1 tea-
spoon soda (sifted together). Add last 3 cups fresh apples (peeled
and sliced) (not too thin), about 3 apples, i cup pecans or chopped
walnuts and 1 tablespoon vanilla. Batter will be stiff. Bake at
350 0 about 35 or 40 minutes .•
54

CARROT CAKE
Mix together 2 cups sugar and 1 1/2 cups salad oil. Add 4
eggs, one at a time, beating well . Add 3 cups carrots (grated).
sift together and add 2 cups flour, 2 teaspoon baking powder, 2
teaspoons soda, 2 teaspoons cinnamon, 1/2 teaspoon salt. Add
1 cup pecans (finely chopped). Bake in 3 (9 inch) oiled, paper
lined layer cake pans at 350· for 25 minutes.
FROSTING:
1 (8 oz.) pkg. cream cheese 1 lb. powdered sugar
1/8 lb. butter or oleo 1 tsp. vanill a
Mix well and cool cake before putting between layers and
on top.

CHOCOLATE CAKE
2 c. sugar 1 tsp. soda
1 c. Crisco 1 tsp. vanilla
1 c. buttermilk 4 egg whites (beaten stiff)
4 egg yolks 1 pkg. German chocolate(cake)
2 1/2 c. flour (dissolved in)
Pinch of salt 1/2 c. hot water
Dissolve soda in 1/4 cup milk. Beat sugar, Crisco and egg
yolks together . Add buttermilk, flour, soda and chocolate. Beat
well. Fold in egg whites (beaten). Bake in 3 layers at 350°.
ICING FOR CHOCOLATE CAKE:
4 egg yolks 3/4 c. pecans (chopped)
1 1/4 c. sugar 1 large can Pet or Carnation
1 c. coconut 1/2 stick butter--
Mix all together and cook until thick. Let cool before
icing the cake.

PINEAPPLE NUT CAKE

1 1/2 c. sugar 2 c. flour
1 tsp. soda 1/2 tsp. salt
sift above ingredients into mixing bo,.l. Add 1 large can
crushed pineapple and 2 eggs (well beaten). Pour into l3x9 inch
ungreased pan. Sprinkle 1/2 cup brown sugar and 1 cup nuts over
top. Bake for 30 minutes at 350°. Punch holes in cake and pour
topping over it.
TOPPING:
Mix together: 1 cup sugar, 1 cup Milnot, 1 1/2 sticks
margarine, 1 teaspoon vanilla. Bring to a boil, then cook 2 minutes.
 55

CHOCOLATE SAUERKRAUT CAKE Billie Lynn Holman

2/3 c. butter or margarine 1 tsp. soda
1 1/2 c. sugar-- 1/4 T. salt
3 eggs 1/2 c. cocoa
1 tsp. vanilla 1 c. water
2 1/4 c. all purpose flour 2/3 c. sauerkraut (well drained,
(sifted) rinsed ~ chopped)
1 tsp. baking powder
Cream butter with sugar until fluffy. Beat in eggs, one at
a time. Add vanilla. Sift together flour, cocoa, baking powder,
soda and salt. Add to creamed mixture alternately with water.
Stir in sauerkraut. Bake in greased and floured 9x13 inch sheet
cake pan. Bake at 350· for 30 minutes or until cake tests done.

HOT MILK CAKE Ronnie Rose

This is a good "quickie" served with ice cream and strawberries .
2 eggs 1/2 c. milk
1 c. sugar 1/2 c. oleo
1 c. flour 1 tsp. vanilla
2 tsp. baking powder
Beat eggs well, add sugar, flour and baking powder that have
been sifted together. Melt oleo in saucepan, pour in milk and
bring to a rapid boil. Pour into first mixture, add vanilla and
beat. Bake in a greased and floured Bx12 inch baking dish at 350°.
GLAZE:
1 c . sugar 2 T. butter
1/2 c. water
Bring to a boil, let cool. Add 1/2 teaspoon vanilla (may
use rum extract). Pour over cake while cake is still warm. It
will absorb the glaze and is delicious .

LEMON GELATIN CAKE

1 pkg. lemon cake mix 3/4 c. wesson oil
1 pkg. dry lemon Jello 4 eggs
3/4 c. water 1/2 tsp. lemon extract
place all ingredients in bowl; mix at moderate speed for 10
minutes . Bake in bundt pan for 35 to 40 minutes at 350°. Remove
from oven and pierce cake with two pronged fork. Fill holes with
Continued Next Page.
56

LEMON GELATIN CAKE (Continued)

following mixture:
2 1/2 T. lemon juice Rind of 1 lemon (grated)
1 c. powdered sugar
Mix thoroughly, not necessary to beat. If bundt pan is not
used a good idea is to use a shallow pan with foil. Cake comes
out easier.

BREADS COFFEE CAKES

APRICOT NUT BREAD
-----
2 3/4 c. flour (sifted) 2 eggs
3/4 c. sugar 1/2 c. salad oil
3 tsp. baking powder 1 c. buttermilk
1/2 tsp. salt 1 1/2 c. dried apricots (cut
1/2 tsp. baking soda in thin strips)
1 c. nuts (chopped)
sift together dry ingredients, saving out 2 tablespoons .
flour to coat apricots and nuts. Beat eggs well, add shortening
and buttermilk. Add this mixture to the dry ingredients; stir
only until moistened. Put apricots (1 pkg.) through meat grinder.
coat apricots and nuts with the 2 tablespoons of flour; fold into
batter. Pour into greased loaf pan. Bake at 350' for 1 hour .
Coolon rack. Freezes well.

CARROT BREAD
1 c . salad oil 1 1/2 c. flour
1 tsp. salt 1 tsp. cinnamon
1 c. sugar 1 tsp. soda
2 eggs 1 1/2 c. carrots (grated)
Cream oil, sugar, eggs and salt . sift flour, soda, cinnamon
and add to egg mixture, mix well. Fold in carrots. Bake in a well
greased loaf pan at 350', for 1 1/2 hours. About 10 minute s before
reJaOving from oven, sprinkle with 1 tablespoon sugar and then
return to oven to finish baking.
 57

GINGERBREAD (ONE HUNDRED YEAR OLD RECIPE)

3/4 c. sugar 1/2 c. shortening
1 egg (well beaten) 1 c. molasses
2 1/2 c. flour 1 1/2 tsp. soda
1 tsp. ginger 1 tsp. cinnamon
1 tsp. cloves 1 c. hot water
1 tsp. salt
Cream sugar, butter, add egg, molasses; mix. sift dry ingred-
ients together. Add to mixture. Pour hot water over . Pour in
9x13 inch pan. Bake at 350· for 45 to 50 minutes.

BANANA BREAD Faye Priest

2 c. flour 1 c. sugar
1 tsp . soda 2 eggs
1 tsp. salt 1 c. bananas (mashed) (2 to 3)
1/2 c. shortening 1 T. vinegar plus milk (to make
1/2 c . black walnuts 1/2 c.)
sift together flour, soda and salt. Cream shortening, sugar
and eggs. Add flour mixture alternately with banana and liquid.
Turn into greased loaf pan. Bake 60 to 70 minutes at 350·. Cool
before slicing. Freezes well.

COFFEE CAKE
1 pkg. yellow cake mix 1/4 c. oil
1 pkg. instant vanilla pudding 3/4 c. hot water
4 eggs 1 tsp. vanilla
1 c. sour cream 1 T. butter
Mix 1/2 cup sugar, 2 teaspoons cinnamon, 1/2 cup nuts (walnuts
or pecans). Grease bundt pan. Sprinkle 1/2 of nuts and sugar on
bottom of pan. Pour part of batter in pan, then add rest of nut-
sugar mixture in middle. Add remainder of batter. Bake 55 minutes
at 350·. Let set 10 minutes before turning out of pan.

----
SOUR CREAM COFFEE CAKE
----- ----
Cream together 2 sticks ole@, 2 cups sugar. Add 2 eggs. Fold
in 1 cup sour cream, 1 teaspoon vanilla. Add 2 cups flour (sifted),
1/4 teaspoon salt, 1 teaspoon baking powder.
NUT MIXTURE:
1/2 c. nuts 1 tsp. cinnamon
4 T. brown sugar
Continued Next Page.
 59

BEVERAGES
HOT PUNCH
3 qts. water 1 1/2 c . sugar
1 tsp. ground cloves 1 c. lemonade
1 1/2 sticks cinnamon 1 c. orange juice
5 small tea bags 46 oz. unsweetened pineapple juice
Put water, cloves and cinnamon (in bag) . Boil water . steep
spices and tea bags 5 minutes. Add other ingredients. Heat .
(Can be made in large coffee pot.)

HOT CHOCOLATE Ronnie Rose

cut 2 squares of chocolate in small pieces and place in the
top of a double boiler . Melt over hot water . Scald 4 cups milk;
add 1 1/4 cups boiling water to the chocolate and cook for 5
minutes; stir occasionally . Add 1/3 cup sugar, 1/8 teaspoon salt
and the scalded milk.

MALTED MILK Ronnie Rose

Make a paste with 1 tablespoon malted milk powder and 1 1/2
tablespoons chocolate syrup or molasses; add 1 cup cold milk and
1/8 teaspoon vanilla . Beat vigorously . Pour into a glass and
serve at once ..

SPICED CIDER Madge Sparkman

To 1/2 gallon cider add 3/4 cup brown sugar, 1 tablespoon
whole cloves, 1 tablespoon whole cracked cinnamon bark. Bring to
boil, stirring until sugar is dissolved . Simmer for just a few
minutes. strain. Serve hot. Can be refrigerated and reheated.

APRICOT FLIP Ronnie Rose

Mix together 1/2 cup apricots and 1 tablespoon lemon juice.
Divide in 4 tall glasses. Add 4 ' tablespoons ice cream to each
glass . Pour on ginger-ale (3 cups) and stir. Add more ginger-ale
and serve immediately.
60

~1 AI N DIS HES
FRIED APPLES
Quarter and core 5 pounds of Jonathan apples. Slic e and put
in pan of water. Put 2 heaping spoonfuls bacon drippings in 10
inch iron skillet and add the drained apples. Apples should be
heaping in skille t . Sprinkle with salt and add 1 cup sugar over
the top of the a pples . Cook slowly and turn periodically so all
get cooked evenly . cook about 4 5 minutes on top of stove . (Juice
will get thick and syrupy.) "Serve as a side dish with main
courseo"

SPANISH RICE Clura Faye Gripk a

1 lb. ground beef 1 qt. tomatoes
3 onions (sliced) 1 T. salt
3 green peppers (diced ) 3 T. sugar
1/2 c. rice (uncooked) (not Minute
rice)
Brown ri c e and meat together . Fry onions and green peppers
until softened and lightly browned . Mix all ingredients together
and bake at 350 · f or about 1 hour .

WHITE SOUP BEANS Madge Sparkman

----- ---- -----
Look over beans , wash and bring to a boil in plenty of water .
Let boil 5 or 10 minutes; drain water and add fresh water, enough
to ke ep from boiling dry . Add fried meat grease , salt, ginger
and caster oil. Cook about 4 hours at a very low boil. Stir t o
make a thick soup.

HAMBURGER PIE
1 onion I l b . hamburger
I pkg . fro zen pea s I can tomato soup
Mashed potatoes (seasone d)
Brown onion and me a t , cook with seasoning until brown. Add
frozen pe a s and tomato s oup . Put in a baking dish , add mashed
potatoes by spoonful on top. Toast in oven until ready to serve .
 61

FRANKFURTER CASSEROLE Madge Sparkman

8 frankfurters 1 1/2 c . potatoes (diced)
1 1/2 c . boiling water 2 c . medium white sauce
1/2 tsp. sal t 1/2 c. sharp cheese (grated) or
1/8 tsp. pepper bread or cracker crumbs
1 tsp . Worcestershire. sauce
1 T. onion (finely chopped)
Add frankfurters to boiling water and simmer for 5 minutes.
Cool slightly, cut into 1 inch rounds. Make white sauce.
Mix frankfurters, seasonings, onion and pota toe s with white
sauce; put into 8 inch baking dish . TOp with cheese or crumbs .
(If cheese is used, add to casserole last 5 minutes . Bake casserole
at 350· for 20 to 25 minutes. Makes 6 servings .

MACARONI AND CHEESE Madge Sparkman

1 (8 oz . ) pk g . macaroni 2 c. cheese ( grated)
3 T. margarine 1 /2 c . dry bread crumbs
3 T. flour 1 T. margarine
2 c. milk 1/4 tsp. salt
1/8 tsp . pepper
Cook macaroni until tender, according to di rections on package;
drain . Prepare medium white sauce of margarine, flour, milk and
se asoning . Add 2/3 cup cheese, stir until melted.
Put macaroni in a 1 1/2 to 2 quart baking dish, add cheese
sauce. Sprinkle remaining 1 1/3 cup cheese over macaroni, add
crumbs; dot wi th margarine . Set dish in pan containing hot water
to cover 2/3 of the dish; bake at 350· for 15 to 20 minutes.
Makes 6 servings.

CHICKEN AND DUMPLINGS Madge Sparkman

Blend with fork or pastry blender until the size of small
peas: 2 1/2 cups flour, 1 teaspoon salt, 3/4 cup shortening.
Add 2 eggs (unbeaten) to mixture and blend to make a ball. Roll
out on floured board; cut in strips. Boil stewed chicken broth to
rolling boil . Drop in strips, one at a time; then turn down low.
Add 1 tablespoon sugar. Cook about 30 minutes. Serve.
62

CHEESE FONDUE Betty Sparkman

1 c. milk (scalded) 3/4 c. sharp cheese (cut in
1 tsp. butter or margarine small pieces)
1 tsp. salt - 3 egg whites (beaten stiffly)
Few grains pepper 3 egg yolks (well beaten)
Few grains cayenne pepper 1 c . soft coarse day-old
bread crumbs
Scald the milk. Add the butter and salt. Beat the yolks
until a thick, lemon color . Add some of the above mixture to heat
the egg; put eggs back into mixture. Return to boil. Add cheese
and stir until cheese melts . Add crumbs . set off fire until
you get egg whites ready to add other ingredients. Beat egg whites
stiffly, hold firm peaks. Fold other ingredients into egg whites .
Push into greased baking dishes. Bake in 375· oven in pan
of water until firm, about 30 minutes or until a sharp knife comes
out clean when inserted in the middle.

1 1/2 lbs .
----
PRIZE WINNING MEAT LOAF
ground beef 1/4 tsp. pepper
Faye Priest

3/4 c. oats (uncooked) 1 c. tomato juice

1/4 c. onion (chopped) 1 egg (beaten)
1 1/2 tsp. salt
Combine ingredients. Pack firmly into an ungreased loaf pan.
Bake in preheated oven 350· for 1 hour and 15 minutes . Let stand
5 minutes before slicing. Makes 8 servings.
FOR HAMBURGERS:
Omit egg; reduce tomato juice to 1/2 cup. Form 8 patties,
cook 5 minutes on one side, turn and cook 5 more minuteso

INDIAN RELISH
16 green tomatoes (medium size) 16 red apples
8 onions 2 green peppers
2 red peppers 1 lb. raisins
1 lb. brown sugar 1 T. cloves
1 qt. fruit juice (any kind) 1 T. cinnamon ~ nutmeg
1/4 c • . salt 1 pt. vinegar
Grind tomatoes, apples, onions, peppers, raisins together
with other ingredients and cook 20 minutes. This makes 8 to 10
pints.
 63

GR~~N TOMATO MINC~MEAT

1 peck tomatoes 1 peck apples

3 lbs. raisins 2 c. water or boil apple peelings
2 c. vinegar in water and use 2 c. of this
1 1/2 c. suet (chopped) juice instead of water
2 T. ground allspice 1 lb . hamburger (optional)
3 T. ground clove s 3 T. ground cinnamon
3 T. salt
Wash and pick over and cut or chop tomatoes into small pieces .
Peel and core apples and cut into small pieces. Place tomatoes
in colander and pour boiling water over them 4 times or until the
water no longer looks green. Drain well after each time. place
all ingredients in preserving kettle and simmer slowly until tender.
This recipe makes 16 quarts and takes 1 hour or more to cook.

ZUCCHINI SQUASH Lucille Holman

Wash , don·t peel but slice real thin . Butter skillet , put in
zucchini, large onion (sliced thin) , sweet pepper (sliced) . Pepper
and salt and cook quickly _ Pour in stewed tomatoe s , bacon drippings
and grated cheese when done.

CABBAGE Madge Sparkman

1 small head cabbage 1 tsp . sal t
1 T. fried meat grease 1 T. sugar
Wash cabbage and shred; add small amount of water. Add
meat grease and salt. Cook until tender. Cook covered on low heat .

VEGETABLE CASSEROLE cleo Rich

1 pkg . frozen peas 1 pkg . frozen cauliflower
1 pkg . frozen c arrots 1 can small whole potatoes
Cook frozen vegetables in small amount of boiling water about
5 minutes . Drain and pour into a large casserole dish. Add the
drained potatoes . Cover vegetables with cheese sauce. Bake in
350· oven about 15 minutes . Garnish with paprika.
"This can be varied by addihg a can or frozen package of
small pearl onions or "stretched" by adding an additional can of
r:otatoes . n
64

HAMBURGER PIE
Chop 1 medium sized onion into skillet with shortening, stir
until brown. Add 1 pound hamburger, add seasonings to taste.
stir again until brown. Add frozen peas (1 pkg.) and 1 can tomato
soup. Put in a baking dish; add seasoned mashed potatoes by
spocnful on top. Toast in oven until ready to serve.

MEAT BALLS
Mix together and make into balls: 2 pounds hamburger, 2 eggs,
1 1/2 tablespoons chili powder, 1 1/2 teaspoons salt, 1 medium
onion (chopped) , 3/4 cup rice (uncooked) . Put 1 quart tomato
juice and 1 pint water in large pan; bring to a boil and drop in
meat balls. Cook slowly 1 1/2 hours.

BAKED CHICKEN OR TURKEY CASSEROLE clure Faye Gripka

2 lbs. or more chicken breasts 1/2 tsp. sal t
1 (8 oz:J pkg . wide noodles 1/4 tsp. garlic powder
1 (8 oz.) pkg. cream cheese 1 Co sour cream
2 cans cream of mushroom soup 1 small onion (chopped)
(undil uted) Bread crumbs (buttered) or
potato chips (crushed)--
(I use the whole chicken; a 3 pound bird or heavier; one on
special and stew it until tender; remove mea t from bones.)
Cook chicken or turkey breasts. Remove meat. Add necessary
water to broth and cook noodles . When almost done, drain off
nearly all water . Then add soup, cream cheese, sour cream, onion ,
garlic powder and salt. cut up me a t, mix with noodle mixture and
place in a 8x14 inch casserole . Cover with crumbs . Bake at 350·
for 1 hour. Serves 6 to 8.

REAL BRUNSWICK STEW

6 to 8 lbs . pork 2 large cans tomatoes
1 large stewing hen 1 bottle catsup
6 large onions 1 can tomato sauce
2 cans corn 1/2 c. sugar
2 cans butter beans 1 T. chili powder
Salt ~ pepper (to taste)

Continued Next Page.

 6S

REAL BRUNSWICK STEW (Continued)

cook meat together until very tender; bone and put through
food chopper using meat plate. Add remaining ingredients with
fat and bro·tl1 from meat pot . Cook for at least 2 hours. Stir
often to prevent sticking . Add broth as needed; but stew should
be thick enough to eat with a fork .

------
BAKED BEANS
6 slices bacon(cut in pieces) 3 / 4 c. brown sugar
2 (No.1) cans pork and beans 1 tsp. dry mustard
1/2 c . catsup
Put beans in casserole . Mix brown sugar and mustard; sprinkle
half over beans . Put the other can of beans over this and top
with remaining sugar and mus t ard mixture . Add bacon; pour catsup
over all . Bake 2 1/2 hours in slow oven .

SALADS
~~CHEESE ~
7 or 8 eggs (hard boiled) (peeled 1/2 lb . pkg . American cheese
and sliced) (grated)
DRESSING FOR SALAD:
1 egg (beaten in pan) 1 c. sugar
3 T. flour 1 tsp. salt
1 dash red pepper 2 1/2 tsp. mustard
1/2 c. water 1/2 c. vinegar
1/2 c . sweet milk
Add a small amount of one of the liquids to dry ingredients and
egg and mix well . Then add other liquids and cook until thickened,
stirring constantly. Cool. Place a layer of the egg, one of
cheese, and one of the dressing in a bowl . Then repeat (2 layers).
Sprinkle cracker crumbs on top, if desired.
66

FROZEN FRUIT SALAD

1 envelope unflavored gelatine 1 c . maraschino cherries (chopped)
1/4 c . maraschino cherry juice 3 T. lemon juice
1 c. apricots (diced) 1/2 c. sugar
1 c. pineapple (diced) 1 c. heavy cream ( 0'( Milnot)
1 c. grapes (seeded ~ halved) 1/2 c. mayonnaise or salad
dressing
Soften gelatine in cherry juice. Dissol ve over boiling water.
Add fruits, lemon juice and sugar. Chill until syrupy. Whip
cream until light and fluffy . Stir in mayonnaise. Fold into
fruit mixture with a wooden spoon using an over-under motion .
Turn into mold or oblong pan to freeze.

CHEF ' S SALAD Sammy Hudson

1/2 head lettuce 1 tomato (quartered)
2 slices ham ( j ulienne) 2 boiled eggs (quartered)
2 slices cheese (julienne)
Wash and drain lettuce; tear into bite-size pieces . Add
sliced radishes, tomato, ham and cheese. Toss lightly. Add
dressing; toss lightly. Garnish with quartered eggs .

EGG SALAD Sammy Hudson

6 hard cooked eggs (chopped) 1/4 c. ripe olives (chopped)
1/4 c . green pepper (chopped) 1/3 c . mayonnaise
1/4 c. onion (sliced)
combine first 4 ingredients . Blend mayonnaise with 1 teaspoon
sal t and dash of pepper. Add and toss lightly. Chill. Makes
6 servings. Serve on lettuce.

MACARONI SALAD Sammy Hudson

3 oz. macaroni (cooked, drained 1/4 c. green onions (sliced)
and cooled) 1/4 c . pickles (chopped)
1 C:-cheese (cubed) 1/2 c. mayonnaise
1/2 c. celery (chopped) 1 T. prepared mustard
1/3 c. green pepper (chopped) 1/4 tsp. salt
Combine first 6 ingredients. Blend mayonnaise, mustard and
salt. Add to first mixture; toss lightly. Chill; serve on
greens. serves 6.
 67

TUNA SALAD Sammy Hudson

1 T. lemon juice 1/4 c. onion (chopped)
1 can tuna 2 hard cooked eggs (chopped)
1/4 c. pickles (chopped)
Sprinkle lemon Ju~ce over tuna. Add onions and pickles and
eggs . Moisten with mayonnaise. serve on lettuce lined plate.
Serves 4.

SHRIMP SALAD Sammy Hudson

Drain 2 (No . 2) cans shrimp and clean . Add 1 1/2 cups celery
(sliced) and 1/4 cup mayonnaise . Mix lightly . Use 4 medium size
tomatoes. Turn stem end down; cut each one not quite through in
6 equal sections. Spread sections apart . Sprinkle with salt;
fill with shrimp salad. TOp with a carrot curl .

TOMATO AND COTTAGE CHEESE ASPIC Cleo Rich

1 pkg. lemon Jello 1/2 c . mayonnaise
1 1/2 c . tomato juice 1 c. cottage cheese (small curd)
1 T. lemon juice 1/2 tsp . salt
Mix 1/2 tomato juice with Jello to 'Jissolve . Mix all ingred-
ients in mixer o Pour in mold and chillo

MOON SALAD
2 pkgs . lime or lemon Jello 1 c . cream (whipped)
1 (No.2) can-Crushed pineapple 3 T. mayonnaise
(drained) 1/2 c . pecan halves
1 pt . cottage cheese
1 c. hot water
Dissolve Jello in hot water . Cool. Beat mayonnaise and
cottage cheese together. Add pineapple, nuts and cooled Jello
and fold in whipped cream. Makes 1 large mold and more.
68

PIMIENTO CHEESE SALAD

1 pkg. lemon Jello 1/2 c. celery (chopped)
1 (No.2) can crushed pineapple 2/3 c. nuts (chopped)
2 (3 oz.) pkgs. cream cheese 1 c. heavy cream (whipped)
1 (4 oz.) can pimientos 1/8 tsp. salt
Drain crushed pineapple and heat juice. Dissolve Jello in
heated juice and cool until Jello is slightly thickened. Fold
in softened cream cheese and crushed pineapple. Beat until cheese
is in small lumps. Add pimientos, celery, nuts and salt. Fold
in whipped cream and chill. Serves 12.

APRICOT JELLO SALAD

1 large can apricots (cut up 2 pkgs. orange Jello
and drained) 2 c. boiling water
1 large can pineapple (cut up 1 c . apricot and pineapple juice
and drained) (combined)
1 c . miniature marshmallows
Drain and chill fruit. Reserve juice . Dissolve Jello in
boiling water. Add the cup of juice, keeping remaining juice for
topping. Chill until slightly congealed. Fold in fruit and
marshmallows. Pour into llx7x2 inch baking dish. When chilled
firm, spread with topping .
TOPPING FOR APRICOT JELLO SALAD:
1/2 c. sugar 1 c. juice (combined)
3 T. flour 1 c. whipping cream (whipped)
1 egg (slightly beaten) 3/4 c. cheese (shredded)
2 T. butter
Combine sugar and flour and blend in slightly beaten eggs.
Gradually stir in juic e . Cook over low heat until thickened,
stirring constantly . Add butter when done . When ·cool, fold in
whipping cream. Spread over the Jello . Sprinkle with cheese.
Chill until ready to serve.
 69

RHUBARB SALAD
1 c . frozen rhubarb (fresh or
canned) 1 c. celery (finely diced)
3/4 c . sugar 1 c . nuts
1 large box Jello (any flavor) 1 large pkg . Philadelphia cream
1 c . crushed pineapple (drained) cheese
1/2 c . pineapple juice 1/2 c . sour cream
Cook rhubarb with sugar until done . Add Jello while mixture
is hot . stir well. Drain juice from pineapple and add to mixture.
Add 1/2 cup pineapple juice. Cool and add nuts and celery.
Refrigerate. Cream cheese and sour cream mix and spread on mixture.
Sprinkle with grated nuts.

MOLDED MEAT SALAD

1 c . chicken , tuna or crabmeat 1 T. vinegar
3/4 c. celery (diced) 1/2 c. mayonnaise
1 small bottle stuffed olives 1 small pkg . lemon Jello (dissolved
(sliced) in)
1 c. hot water
Blend together, refrigerate. When somewhat thickened, pour
into mold . Mold 4 hours or overnight.

CRANBERRY SALAD
1 pkg . cherry gelatine 1 c. raw cranberries (ground)
1 c . hot water 1 c . crushed pineapple (drained)
1 c. pineapple juice 1 c. celery (chopped)
1 c. sugar 1/2 c. nutmeats
Dissolve gelatin in hot water, add pineapple juice and sugar .
set aside to cool . Add remaining ingredients . Mold and chill.

FROZEN CRANBERRY SALAD Faye Priest

1 lb . cranberries (ground) 1 lb . marshmallows (cut)
2 c. apples (ground) 1 c. sugar
Blend above ingredients. Let stand all night. Add 1/2 cup
nuts, 1/2 pint cream (whipped) • . Place in 2 quart cartons and
freeze.
70

TOMATO SOUP SALAD Cleo Rich

-----
1 can tomato soup (heated) 3 pkgs. cream cheese
Add 1 package at a time and beat smooth. Add 2 tablespoons
gelatine dissolved in 1/2 cup cold water, then to soup while still
warm. Add 1 cup celery (diced fine), 1/4 cup onion (diced fine),
1 cup mayonnaise. Beat smooth after each addition. This is
extremely delicious with beef or pork .

POPPY SEED DRESSING Jackie Meador

Chop 1 medium onion in blender. Add 2 tablespoons mustard
(prepared or dry), 2 tablespoons poppy seed, 1 1/4 cup sugar,
3/4 cup vinegar, 2 cups salad oil (1 pint), 2 teaspoons salt.
Blend well . Serve on tossed salad . Refrigerate. Keeps for weeks.
"Very Good".

CHICKEN SALAD
I qt . cold bciled chicken (cut 2 hard cooked eggs
into small cubes) 2 c . mayonnaise dressing
1 pt . celery (finely cut) 6 olives
I tsp. salt
1/8 tsp . pepper
Mix chicken which should be very tender, with celery , season-
ings and I egg (cut into small pieces). Marinate with a little
French dressing and let stand in cold place 1 hour . Serve on
lettuce leaves and spread mayonnaise over top. Garnish with
olives and remaining egg cut into slices . Dust with paprika .

FROZEN GRAPE SALAD

I (8
oz.) pkg . cream cheese I (No . 2) can pineapple (drained)
2 T.
mayonnaise I c . heavy cream (whipped)
2 T.
pineapple juice 2 c. Tokay grapes (seeded and
2 c.
small colored marshmallows halves)
Soften cheese, blend with mayonnaise, beat in pineapple Ju~ce.
Add marshmallows, drained pineapple. Fold in whipped cream and
grapes. Freeze.
 71

PEA SALAD
1 small can peas 1 c. celery <-chopped)
1 can split green beans 1 c. onion (chopped)
1 green pepper Pimientos
Drain peas and green beans. Mix all ingredients together.
Mix:
1/2 c. sugar 1/4 c. salad oil
1/2 c. vinegar
Heat and pour over while hot.

PURPLE SALAD
Dissolve 2 packages black raspberry Jello in 2 cups boiling
water; add juice from can of blueberries (No. 2 size) and JUlce
from small can pineapple. Add blueberries and pineapple, 1/2 cup
black walnuts (chopped) to 1/2 Jello. Let salad set. TO the
other half of Jello mix in whipped cream or Dream Whip and put
on top of salad after it has set.

MISCELLANEOUS
LIME PICKLES Eunice Thomas
7 lbs. cucumbers (sliced very 2 c. lime
thin) 4 qts. water
Let stand 24 hours. Wash good and let stand in water 3 hours.
Wash again.
9 c. sugar 1 tsp. whole cloves
2 qts. vinegar 1 tsp. celery seed
1 T. salt 1 tsp. pickling spice
Dissolve and pour on cucumbers and let stand 12 hours. Cook
35 minutes and can.
72

FROZEN STRAWBERRY PRESERVES

Mix and set aside 2 cups mashed strawberries and 3 cups sugar.
Mix and cook 1 minute 1 package Sure-Jell and 3/4 cup water.
Pour cooked Sure-Jell over berries and stir for 3 minutes. Put
in jars. May be kept in the refrigerator or frozen.

PRALINES TEXAS STYLE

1 c. buttermilk 3 T. white corn syrup
1 tsp. soda 2 c . pecan meats
3 c. sugar 2 T. butter
cook first 4 ingredients to the soft ball stage, stirring
constantly to prevent burning and sticking . (This turns caramel
colored as it cooks.) Remove from heat; add pecans and butter.
Beat until it begins to thicken. Drop by spoonful (size is
optional) onto waxed paper. cook in a big kettle or it will
boil over .

• • • • •
 TABLE OF CONTENTS

HOLMAN FAMILY COO)( BOCK - PARENTS SECTION 3 - 8

CLEO HOLMAN RICH - 9 - 12

FAYE HOLMAN PRIEST 13 - 16

A. C. HOLMAN - - - - - - 17 - 18

EUNICE HOLMAN THOMAS 19 - 22

MADGE HOLMAN SPARKMAN 23 - 30

W. H. HOLMAN, JR. - - - - 31 - 34

MAXINE HOLMAN WILLIAMS - 35 - 38

lOLA HOLMAN LORDANICH 39 - 40

EDWARD HOLMAN 41 - 42

WINONA HOLMAN SYNOLD - - - - - - - - 43 - 44

CALVIN HOLMAN 45 - 48

OTHER FAVORITES - 49 - 72
 TABLE OF CONTENTS

HOLMAN FAMILY COOK BOOK - PARENTS SECTION 3 - 8

CLEO HOLMAN RICH - 9 - 12

FAYE HOLMAN PRIEST 13 - 16

A. C. HOLMAN - - - - - - - - - - - - 17 - 18

EUNICE HOLMAN THOMAS - - - - - - - - - - - - - - - 19 - 22

MADGE HOLMAN SPARKMAN - - - - - - - - 23 - 30

W. H. HOLMAN, JR. 31 - 34

MAXINE HOLMAN WILLIAMS 35 - 38

lOLA HOLMAN LORDANICH 39 - 40

EDWARD HOLMAN - - - - - - - - - 41 - 42

WINONA HOLMAN SYNOLD - - - - - - - - 43 - 44

CALVIN HOLMAN 45 - 48

OTHER FAVORITES 49 - 72