Spice Cake

1 cup sugar
1/2 cup butter
2 eggs
1/2 cup milk
1 1/2 cup flour
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 teaspoon baking powder

Dill Pickles

1 gallon water
1 cup salt
2 cups vinegar

Boil and pour over cucumbers

Fill jars with cucumbers putting dill in bottom and on top
Put in a tip of a spoon of alum on top and pour boiling syrup over.
Let stand in warm attic for 6 weeks and once in awhile so white scum doesn't settle in bottom

Dill Pickles

[made 1960]

Enough for 2 quarts

1/2 cup vinegar
1/4 cup salt
3 cups water

Bring to a boil and pour over cucumbers

Soak them overnight, then scrub and park in jars.

Put dill in bottom and top of jar

Hash Brown Potato Bake

1 pound package of frozen hash browns
8 ounces sour cream
1/4 cup finely chopped onion
1/4 cup melted margarine
1 can cream of mushroom soup
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups crushed corn flakes

Preheat oven to 350 degrees
Grease a 9x13 pan.
In a large bowl break up potatoes (no need to thaw) and combine with remaining ingredients except crushed corn flakes and shredded cheddar cheese
Mix well with potatoes
Spread into pan
Sprinkle on top with cheddar cheese and crushed corn flakes
Serves 8

[from card labeled: Wisconsin Potato Growers Auxiliary, PO Box 327, Antigo, WI, 54409]

Karmel Korn (Caramel Corn)

2 packages Old Dutch Korn Kurls

Boil 5 minutes:
2 cups brown sugar
1 cup margarine
1/2 cup white corn syrup
1/2 teaspoon cream of tartar

Take from heat. Stir in 1/8-1/4 teaspoon baking soda
Pour over Korn Kurls and stir
Bake 10 minutes, stirring regularly, at 250 degrees
Bake 45 minutes, stirring occasionally
Remove from oven
Store in air-tight containers
* making 1/2 the recipe works fine

Brunch Cheese Casserole

Serves 6: 9-inch square pan (one recipe)
Serves 12: 9x13 pan (double recipe)

3 slices white bread
1/2 pound American or cheddar cheese, shredded (I use 1/2 sharp & 1/2 medium cheddar)
4 eggs
1 teaspoon salt
1 teaspoon dry mustard
2 cups milk
paprika
1/2 pound bacon (fry and crumble to put over top in last 15 minutes)

Butter pan well
Cut crusts from bread, cut into squares, put in bottom of pan
Sprinkle cheese on top
Beat eggs -- add salt, mustard and milk
Pour over bread and cheese
Sprinkle with paprika

Refrigerate at least 12 hours before baking

bake 1 hour, uncovered, at 325 degrees
Garnish with crumbled bacon last 15 minutes of baking

*Remove from oven 10 minutes before serving (to set)
(*very important)

Green Tea Punch

50 servings

juice from 2 dozen oranges
1 dozen lemons
(use frozen juice if you like)
5 quarts cold green tea (not too strong)
1 large can crushed pineapple
Sweeten to taste. Add a little red food coloring to make a delicate pink and some cherry juice and about 6 bottles ginger ale.

Peanut Butter Bread

1/2 cup sugar
2/3 cup peanut butter
2 cups flour
2 Tablespoons baking powder
2 eggs
3/4 cup milk
1 teaspoon melted butter

• Mix sugar and peanut butter 
• Sift in flour, baking powder and salt
• Then add 2 eggs and milk
• bake in well-greased pan in moderate oven 35 minutes

Grandmother's Pound Cake

[on cut out piece of Crystal Foods, inc. styrofoam grade HH large egg carton]

1 cup butter
1 2/3 cups sugar
5 eggs
2 cups flour
1/2 teaspoon flavoring (vanilla, almond, rum, etc.)

Work butter until creamy; beat in sugar and eggs, one at a time.
When creamy fold in flour with spoon. Spread in buttered and floured loaf pan.
Bake 1 1/2 hours at 300 degrees

Corn Flakes Cookies

1 pound German sweetened chocolate
2 squares bitter chocolate
Melt chocolates together
add
5 cups corn flakes
vanilla
Mix and drop on cookie sheet and cool

Ham Loaf

1 pound ground ham
1/2 pound ground pork
1 onion
1/2 cup catsup
1/2 cup cracker crumbs
salt and pepper
*can also be made as a beef loaf if you substitute ground ham with ground beef

Lemon Mist

2 cups sugar
juice of 2 lemons (or Real Lemon)
1 teaspoon lemon or orange extract

• Mix and let stand for a few minutes

• Add

1 quart milk
1/2 pint regular cream (or condensed milk)

• Blend with beater and put in freezer. When partially frozen, whip and return to freezer.

Toffee Torte

1 angel food cake
1/2 pint whipping cream, whipped
4 Heath toffee candy bars
1 stick of butter (1/4 pound)
4 egg yolks
2 cups powdered sugar
1 teaspoon vanilla
1 pinch salt

• Beat egg yolks until light
• Add powdered sugar, salt and vanilla to softened butter
• Add sugar/salt/vanilla/butter mixture to the eggs
• Fold in stiffly beaten whipping cream
• Divide cake in half
• Use half of the frosting for filling
• Use the remainder to frost sides and top
• Chop candy bars and sprinkle on top and sides of cake

Quick Hot Dish

1 can tuna
1 can mushroom soup
1 can peas
Heat above and pour 1 package of in chow mien noodles. Mix and serve

Eggs on Toast

[October Special]

4 slices white bread
4 eggs
Butter
Salt and pepper
Parsley or endive

Cut hole in center of each slice of bread with a cookie cutter. Butter and toast one side of the bread.

Butter the second side; place in a fry pan pre-heated to 300 degrees.

Add egg to center hole of the bread.

Fry to desired doneness. Place on platter. Garnish with Endives or Parsley. Serve.

Poor Man's Crab Casserole

[Land O Lakes]

1-pound package frozen cod fillets (not breaded), thawed and drained

Crab Mixture
2/3 cup Sweet Cream Butter, melted
1 cup crushed herb seasoned stuffing mix
6-ounce package frozen crab meat, thawed and drained
4-ounce can mushroom stems and pieces, drained
1 egg
2 T chopped fresh parsley
1/4 teaspoon salt
2 T lemon juice
1/4 teaspoon hot pepper sauce

Topping
1/2 cup crushed herb stuffing mix
2 T butter, melted

Directions
Heat oven to 350 degrees

Place cod fillets in bottom of an ungreased 8-inch square baking dish.

In a bowl, mix crab mixture ingredients. Sprinkle crab mixture over cod fillets.

In same bowl combine all topping ingredients; sprinkle over crab mixture.

Bake for 35 minutes or until heated through and the fish flakes with a fork.

Yield: 4 servings
[Copyright Land O' Lakes, Inc., 1981]

Crisp Cookie Torte

1 1/2 cups coarsely broken chocolate cookies
1 scant cup sugar
1/2 cup chopped walnut meats or pecans
3 egg whites (beaten)
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla

Combine cookies, sugar and nuts
Beat egg whites until stiff, add cream of tartar and vanilla
Fold in cookie mixture
Pour into a 9x9 greased pan
Bake in slow oven 325 degrees for about 1 hour
Cut while still warm

It can be served with ice cream and a chocolate sauce over each square
or just plain whipped cream

This recipe makes 9 servings

(1 quart of ice cream and 1 cup chocolate sauce for recipe)

Baked Frosted Squares

Cream together 1 cup brown sugar and 1/2 cup butter
Add 1 egg and 1 egg yolk (save the egg white from this egg for the topping) and 1 teaspoon vanilla
Beat hard
Add 2 cups flour, 1 teaspoon baking powder, and 1/4 teaspoon salt
Mix well
Stir in 1 cup chopped nuts
Spread in greased 9"x15" pan

Now beat egg white until stiff, but not dry
Add 1 Cup brown sugar and 1 teaspoon vanilla and beat thoroughly
Stir in 1/2 cup chopped nuts.
Spread over top of dough

Bake in preheated oven moderately hot 350 degrees for 30 minutes
Cool in pan for a few minutes before turning out on racks
Cut in bars
Makes about 25-30 bars

Pineapple Cranberry Punch

A blend of fruit juices and ginger ale creates a colorful party punch.

[made for Tupperware party 3/31/88]
[made for Sue's shower 7/24/94]
[very good]

1 can (46 oz.) Dole Pineapple Juice
1 bottle (32 oz.) cranberry juice
1 bottle (32 oz.) ginger ale
1 can (6 oz.) frozen orange juice concentrate, thawed
Ice cubes
Orange slices, strawberry halves or mint sprigs

Combine all ingredients in a punch bowl.
Add ice.
Garnish with orange slices, strawberries or mint, as desired.

Makes about 3 1/2 quarts.

Meat Birds

Top round, sliced thin
Make your favorite dressing and roll up and fasten with toothpicks
Roll in flour and salt and pepper
Brown in oleo
Add consumee
simmer 1 hour covered

Apple Torte

Undercrust
1/2 cup butter or other shortening
5 Tablespoons sugar
2 whole eggs (beaten)
2 cups flour
1 teaspoon baking powder

Grease an oblong baking pan.

Press the mixture around the edges and bottom of pan (Don't bake it!)

Filling
5 large apples chopped fine
1/4 pound walnuts chopped fine
1/2 pint sour cream
3 egg yolks (well beaten)
Mix with 1/2 cup sugar

Pour filling over the crust filling. Bake in 350 degree oven for 45 minutes

Beat the 3 egg whites and add 3/4 cup sugar. Put this on top of the baked torte and brown in the oven.

Serve with a small portion of whipped cream or ice cream

Chocolate Halfway Cookies

1/2 cup plus 1 Tablespoon shortening
1/2 cup white sugar
1/2 cup brown sugar
2 eggs, separated
1 Tablespoon cold water
1 teaspoon vanilla
1 3/4 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 package (6 oz) chocolate chips
1 cup more brown sugar

Cream shortening and first two sugars
Add egg yolks, water and vanilla
Then add dry ingredients
Press into a 9x13 pan
Sprinkle with chocolate chips
Beat egg whites until stiff Add 1 cup brown sugar, beat into egg whites until stiff and pour over the chocolate chips

Bake at 375 degrees (350) for 25 minutes

Chili

combine in saucepan

1 pound ground beef
1 can tomatoes or 1 pound fresh tomatoes
1 can kidney beans
1/4 teaspoon pepper
2 Tablespoons chili powder
2 Tablespoons vinegar

Cover and bring to simmer and cook 20 minutes.

Corn Hot Dish

2 cans cream corn (cream style)
2 cans chicken soup
1 pound ground beef
1 pound ground pork or pork sausage
2 medium onions
1 package noodle rings

Punch

1 quart egg nog
1 quart peppermint
1 quart ginger ale

Mini Cheesecakes

Serves 36

3/4 cup sugar
2 8-ounce cream cheese
3 egg yolks
Beat 3 egg whites. Stuff and fold into above.

Butter muffin tins well. Coat with fine graham cracker crumbs.

Shake until sides are coated. Spoon mixture into tins. Fill to top.

Bake 15-20 minutes at 350 degrees

Remove and cool.

Mix 3/4 cup sour cream
2 1/2 teaspoons sugar
1 teaspoon vanilla

Top each muffin with 1 teaspoon of this. Then bake 5 minutes again. Let completely cool before removing.

Pecan Cookies

1 cup shortening
1/2 cup powdered sugar
1 tablespoon cold water
1 teaspoon vanilla

Mix together and add 2 cups flour

Use 1 teaspoon and shape. Put pecan in center. Bake 375 degrees for 20 minutes. When they come out of oven place in sack with powdered sugar.

Lime Punch

25 servings
2 packages lemon lime Kool-Aid (make as directed)
1 large can pineapple juice
1 quart Bubble Up (7-Up)
use 1/2 amount of water

100 servings
8 packages lemon lime Kool-Aid (make as directed)
4 large can pineapple juice
4 quarts Bubble Up (7-Up)
use 1/2 amount of water

150 servings
12 packages lemon lime Kool-Aid (make as directed)
6 large can pineapple juice
6 quarts Bubble Up (7-Up)
use 1/2 amount of water

200 servings
16 packages lemon lime Kool-Aid (make as directed)
8 large can pineapple juice
8 quarts Bubble Up (7-Up)
use 1/2 amount of water

Meat Loaf

1 pound hamburger
3 slices of bread (dried and rolled out then moistened with milk)
1 egg
Dried onion or flakes or fresh onion diced finely
salt and pepper to taste

Mix all ingredients together. Put mixed loaf in a bread pan.

Meat loaf sauce
1/4 cup brown sugar
3 good shakes Worcestershire sauce
some mustard and catsup (enough to make a thick sauce when mixed with sugar and Worcestershire)

Spread sauce over meat mixture

Bake 60-90 minutes in 350-375-degree oven

Pie Crust

{makes 12 double pies}

12 cups flour
4 teaspoons salt
6 cups (5 c) shortening
4 eggs
26 Tablespoons water (1 1/3 cups)
4 Tablespoons vinegar

{enough for 6 double pies}
6 cups flour
2 teaspoons salt
2 1/2 cups shortening
2 eggs
1 cup water
2 Tablespoons vinegar