Saturday, April 30, 2016

Bressler Family Favorites- Spiralbound Cookbook #38

NO IDEA who the Bresslers are, or where this cookbook came from.  It was created in June of 1991. 

The forward, written by Francis Goff, is LONG, but I love the last paragraph, which states:  "Well, this will give you some idea of what it's like to have good cooks in the family.  One thing I can tell you is some of these recipes are good, they are fattening, immoral and probably illegal.  I will say everything featured here will be very kind to your palate, your 'sufficiency will be suffoncified,' and each dish you make from this book will be 'oscarspeeled.'" 

I don't have a CLUE what this means, but, apparently, the Bresslers do!!

Here's the cookbook:

Here are the patriarch and matriarch of the family...

The recipe I've chosen to feature in this post is for SCANDINAVIAN COFFEE ROLLS:

Scandinavian Coffee Rolls

Scald 1 c. milk and let cool to lukewarm.
Into large mixing bowl put:
4 c. flour
1 tsp. salt
1/4 c. sugar

Cut 1 cup margarine into flour with a pastry blender until consistency of meal.  Dissolve 1 pkg. yeast in 1/4 c. warm water.

To the flour mixture, add yeast, cooked milk and 3 egg yolks.  Mix well.  Refrigerate overnight (at this point, dough will be sticky).  Roll half of chilled dough into a 12 x 10 inch rectangle and spread with 1/2 the filling.  Roll as for jelly roll and cut in 1 inch slices.  Place on greased jelly roll pan.  Repeat with rest of dough.  Let rise until very light.

Bake at 375 degrees about 20 minutes.  Frost with Brown Butter Frosting.  Makes 24 rolls.  (I usually flatten rolls slightly with the palm of hand when I put them in pans.  To cut rolls, I place a piece of thread under roll of dough and pull on ends, crisscrossed.)

1 stick soft margarine
1 1/2 c. powdered sugar
1 1/2 tsp. cinnamon
1/2 c. chopped pecans

Mix until like a paste.

Brown Butter Frosting:
2 T. margarine, browned until almost burned
2 T. hot water
1 tsp. vanilla
1 1/2 c. powdered sugar


Friday, April 29, 2016

Unnamed Cookbook (Missing Cover)- Spiralbound Cookbook #37

There's no cover on this cookbook, but, through photos inside, and text on the first few pages, this is, apparently, ANOTHER cookbook created by the Clearfield (Iowa) Band Boosters (see previous post here).  This edition was printed within a few years of the previous cookbook, based on the uniforms and hairstyles of the students in the photos...

To be equitable, the cookbook even includes a photo of the Clearfield Community School Vocal Group (catchy name!)...

The recipe I've chosen to feature from this cookbook is for PINEAPPLE DATE NUT DROPS:

Pineapple Date Nut Drops

1/2 c. oleo
1/2 c. brown sugar (packed)
1/2 c. white sugar
1 egg
1 T. pineapple juice
1/2 c. shredded pineapple or drained fruit cocktail
1/2 tsp. soda
1/3 c. chopped nuts
2/3 c. dates, cut fine
2 c. flour
1 tsp. baking powder
1/2 tsp. salt

Cream butter with sugars, beat in egg.  Add pineapple juice and crushed pineapple with soda.  Sift together flour, baking powder and salt.  Add nuts and dates, with flour mixture.  Drop by teaspoon on greased cookie sheet.  Bake at 375 degrees for 10 to 12 minutes, makes four dozen.

Nut meats will come out in halves, if soaked overnight in water before cracking.


Thursday, April 28, 2016

The Official Carroll County Democratic Party Cookbook- Spiralbound Cookbook #36

The forward to this cookbook, created in 1983, states "The Democratic Party in Carroll County began in the 1870's.  The German immigrants almost to the man turned to the Democratic Party as they viewed the prohibition law as a curtailment of their liberties.  The Democrats then were the minority party."  Can't argue with that!!

Here's the cookbook:

In keeping with the theme of the forward, here's a recipe for BRANDY SLUSHES, attributed to Diane Tracy:

Brandy Slushes

10 c. water
2 c. sugar
4 green tea bags
7-Up, Sprite or ginger ale
12 oz. can frozen lemonade
12 oz. can frozen orange juice
2 c. apricot brandy

In large pan boil 10 cups water and sugar.  Set aside to cool.  In small pan, boil 2 cups water.  Add 4 green tea bags.  Let set for 1/2 hour.  Then remove tea bags and cool.

In large container, mix lemonade, orange juice, and brandy.  Add the first 2 mixtures and freeze for 24 hours.

When serving, fill glass half full of slush and thin with 7-Up, Sprite or ginger ale.


Wednesday, April 27, 2016

Favorite Recipes of Presbyterian Women Casseroles Including Breads- Spiralbound Cookbook #35

Here's a SPIFFY spiralbound cookbook, created by the Presbyterian Women of the Independent Presbyterian Church in Birmingham, Alabama, in 1969:

It has LOVELY chapter dividers, in black and white, like this one:

The recipe I've chosen to feature is for TWICE AROUND MACARONI AND CHEESE, which is shown in the photo above:

Twice Around Macaroni and Cheese

2 T. plus 2 tsp. salt
4 to 6 qt. boiling water
4 c. elbow macaroni
1/2 c. chopped onion
6 T. butter or margarine
6 T. flour
6 C. milk
1 tsp. dry mustard
1/2 tsp. pepper
2 tsp. Worcestershire sauce
4 1/2 c. grated sharp cheddar cheese

Add 2 T. salt to rapidly boiling water; add macaroni gradually so water continues to boil.  Cook, uncovered, stirring occasionally, until tender; drain in colander.  Cook onion in butter until crisp--tender; stir in flour quickly.  Add milk gradually, stirring constantly; add remaining seasonings.

Cook, stirring, until sauce boils for 1 minute; stir in 4 c. cheese.  Stir until cheese melts; remove from heat.  Combine with macaroni.

Turn half the macaroni-cheese mixture into 1 1/2 qt. casserole; sprinkle with remaining cheese.  Bake at 400 degrees for 20 minutes or until bubbling and lightly browned.  Garnish with parsley, if desired.

Cool remaining macaroni-cheese mixture quickly; turn into 1 1/2 qt. casserole lined with heavy duty foil.  Seal with double fold; freeze.  Remove from casserole; store in freezer.

When ready to serve, remove from foil; place in casserole.  Cover.  Bake in 375 degree oven for 1 hour.  Uncover; sprinkle with 1/2 c. grated cheese or 2 T. seasoned bread crumbs.  Bake, uncovered, for 30 minutes longer, or until mixture is bubbly.  Yield: 8 servings.


Tuesday, April 26, 2016

The Philadelphia Orchestra Cookbook- Spiralbound Cookbook #34

I honestly expected there to be more recipes with cream cheese...

...but alas...not so much.

I have no connection to all...but the cookbook, created by the West Philadelphia Women's Committee for the Philadelphia Orchestra in 1980, looked good, so I bought it.

Here's the cookbook:

The dedication, by Rudolf Serkin, states "It make me very happy to join with the West Philadelphia Women's Committee for the Philadelphia Orchestra in dedicating this book to my dear beloved friend Maestro Eugene Ormandy, who has given Philadelphia and the world so much joy through is superb musicianship!  With deep admiration and gratitude, Rudolf Serkin".

The recipe I've chosen for this post is for CHICKEN AND HAM CASSEROLE, attributed to Mrs. Robert Bellamy, St. Davids, Pennsylvania:

Chicken and Ham Casserole

1 c. flour
1 T. salt
1 tsp. pepper
1 1/4 tsp. powdered savory
6 whole chicken breasts (preferably boned)
1/4 lb. butter
8 slices precooked ham
1 lb. mushrooms (choose several of the nicest and save for slicing; chop the rest)
2 onions, peeled and chopped
1 clove garlic, peeled and crushed
1 T. minced parsley
1/8 tsp. mace
1 c. chicken broth (or 1/2 c. each chicken broth and dry sherry)
2 tsp. light brown sugar
1/2 c. orange juice
2 heads Belgian endive, quartered
1 pkg. frozen peas

Place flour, 2 tsp. salt, 1 tsp. pepper and 1 tsp. savory in a paper bag and shake to blend.  Lightly dredge the chicken breasts by shaking them in the seasoned flour.  Brown chicken in 1/4 c. melted butter, adding more butter as needed. When golden brown, remove chicken breasts and drain on paper toweling.

Trim slices of ham of extra fat; cut in half lengthwise and roll up, securing with a toothpick.  Brown ham lightly and drain on paper toweling.

To the same skillet add remaining butter (if any), the chopped mushrooms, onions, garlic, parsley, 1/4 tsp. savory, 1 tsp. salt, pinch pepper, and mace and saute until mushrooms and onion are tender.  Add chicken broth (and, if you like, the sherry), brown sugar and orange juice.  Cook, stirring for about 5 minutes.

As artistically as possible, arrange chicken breasts and ham rolls (remove toothpicks) in a large round shallow baking dish.  Pour mushroom-onion mixture over all.

Saute the sliced mushrooms in a little butter and place these around the pieces of chicken and ham along with the quartered endive.

Cover casserole tightly with aluminum foil and bake in a moderately slow oven, 325 degrees, for 1 hour.  Remove foil, baste well with juices.

Break frozen peas into clusters and place them in the casserole.  Bake for about 15 minutes more, basting frequently, until peas are just done.  Serve at once.  Serves 6-8.


Monday, April 25, 2016

Favorite Home Tested Recipes- Spiralbound Cookbook #33

This cookbook was created by the Wooddale Evangelical Lutheran Church in St. Louis Park, Minnesota, probably in the 50's or 60's.  I found it at Goodwill.

Here's the cookbook:

In looking at the recipes, I came across one for SEA FOOD MOLD, and couldn't look away...the same response someone might have to passing a car accident...or a house fire.  Here's the recipe, attributed to Mrs. K.R. Kinstler, but, honestly, I can't imagine actually MAKING it...

Sea Food Mold

2 T. gelatin
1/2 cup cold water
juice of 1 large lemon
1 can tuna
1 can shrimp
1 c. mayonnaise
1 c. celery (cut fine)
1/4 c. green pepper (cut fine)
1/4 c. stuffed olives (sliced)
1/2 c. chopped onion

Dissolve gelatin, water and lemon juice over hot water.  Salt and pepper to taste.  Combine and put into mold.


Sunday, April 24, 2016

Jefferson County Hospital 1912-1987 Diamond Jubilee Cookbook- Spiralbound Cookbook #32

I grew up across the street from the Jefferson County Hospital.  It was a great area of town in which to live, but we SOOOOO didn't obey the sign at the edge of the parking lot that stated "Quiet Hospital Zone".  We were loud.  Always.  How could we NOT be, playing hide and seek...kick the rover...and countless other "yell-y" games that kids used to play??!!

It came in handy on MANY the time dad mowed the lawn, and ran over a piece of wire, which shot into his ankle...or the time he had his first heart attack...or when Brian, the kid across the street, took a dive off the porch railing, and landed on the sidewalk below...on his head.  It offered a sense of security, and emergency convenience.

Here was our view of the hospital:

Here's the cookbook, which was created to celebrate the hospital's Diamond Jubilee in 1987...

The hospital packed up and moved to a new location, south of town, several years back.  The building is now a nursing home...makes me a little sad, parents no longer live in that house, and I only get back to Fairfield a couple of times a year now, so...I guess change is inevitable!!

The recipe I've chosen to post is for LINDA'S PEANUT BARS, attributed to Joan Tedrow.  I have no idea who Linda is...

Linda's Peanut Bars

1 1/2 c. all-purpose flour
2/3 c. packed brown sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
1/2 c. margarine or butter, softened
1 tsp. vanilla
2 egg yolks
3 c. miniature marshmallows

2/3 c. corn syrup
1/4 c. margarine or butter
2 tsp. vanilla
12 oz. pkg. peanut butter chips
2 c. rice cereal
2 c. salted peanuts

Preheat oven to 350 degrees.  In large bowl, combine all crust ingredients, except marshmallows and mix until crumbly.  Press into ungreased 9 x 13 inch pan.  Bake 12 to 15 minutes or until light golden brown.  Immediately sprinkle with marshmallows and return to oven for 1 to 2 minutes or until marshmallow begin to puff.  Cool. 

In large saucepan, heat syrup, margarine, vanilla and peanut butter chips until chips are melted and mixture smooth.  (Microwave works great for this.)  Remove from heat.  Stir in cereal and nuts.  Spoon onto marshmallows and spread.  Chill or let set until firm.  Cut into bars.


Saturday, April 23, 2016

Tingley Iowa Centennial Cookbook- Spiralbound Cookbook #31

Tingley, Iowa used to be "just the town we passed through to get to my aunt and uncle's lake house on Sun Valley Lake".  For DECADES we would pass through, comment on how small and uninteresting it was, and maybe stop at the little general store to pick up a few things.

Then...about 25 years ago, mom and dad bought a house there, and moved from my "hometown" of Fairfield.  Having spent many weekends there over the years now, I CAN say that I like it a little better, and it IS where my parents live.  They've done a nice job of making their house a nice place to visit...especially the yard...

I also really enjoy trips down the dirt and gravel roads in the back of dad's pickup...

Truth be told, there are MANY things I like about Tingley...but I CERTAINLY wouldn't live there!'s the cookbook, created for the 1983 centennial:

As is typical of this type of cookbook, there was some sort of contest (probably at a nearby elementary school) to design the divider pages:

The recipe I've chosen to feature for this post is for EGG ROLLS, attributed to Jeanine Johnson Greene, because nothing says "Tingley, Iowa" like Chinese food!!!

Egg Rolls

1 lb. ground pork (do not brown)
1 T. onion powder
1 T. garlic powder
1/2 tsp. black pepper
1 tsp. Accent
1 tsp. salt
1 T. soy sauce
3 T. flour
2 eggs
1 medium grated carrot
2 medium onions
2 pkg. egg rolls (cut in 1/4 sq.)

Mix all above together and place 1 spoonful on each 1/4 egg roll, deep fat fry until brown.  Makes 1 1/2 pkgs. of egg rolls.

SAUCE (To Dip Egg Rolls In):
1 c. sugar
1/2 c. white vinegar
1/2 c. water
1/2 T. cornstarch
2 T. paprika
1 T. chopped green pepper
1 T. chopped pimento

Boil above until dissolved well.  Egg rolls are also good dipped in other types of sauce.  Egg rolls may be frozen and reheated.  They are best served hot but may be eaten cold.


Friday, April 22, 2016

Cooking Fun for Everyone 1964- Spiralbound Cookbook #30

This well worn cookbook was published in 1964...obviously.  The title page is missing, but, by putting together the acrostic in the Dedication...

We would like to dedicate this book to
All the women of the community who have let us
Use their favorite recipes, for we
Know that without the united
Efforts of many people that this
Enterprise could never have been completed.

Can you think of any more challenging task of a 
Woman than that of preparing tasty and tempting
Foods for family and friends?

...and by looking at the Officers list for the Christian Women's Fellowship, I determined that it was put together by the Waukee (Iowa?) Christian Women's Fellowship (I didn't spend $30,000 on a library degree for NOTHING...!!!).

Here's the cookbook:

There are many delicious recipes in this cookbook!  Today's post is for SOUR CREAM PECAN COFFEE CAKE, attributed to Alice Leonard:

Sour Cream Pecan Coffee Cake

1/2 c. butter
1 c. granulated sugar
2 eggs
2 c. flour (sifted)
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
1 c. commercial sour cream
1 tsp. vanilla

1/3 c. brown sugar
1/4 c. granulated sugar
1 tsp. cinnamon
1 c. pecans (finely chopped)

Cream butter and sugar.  Add eggs, one at a time, beating well.  Sift dry ingredients together.  Add to creamed mixture alternately with sour cream, beginning and ending with flour.  Stir in vanilla.  Pour half of batter into deep 9 x 9-inch baking pan or 9 x 13-inch pan, if desired.  Mix together topping ingredients and sprinkle over batter in pan.  Pour remaining batter over filling and top with rest of nut mixture.  Bake at 325 degrees for 35 to 40 minutes.


Wednesday, April 20, 2016

Kalona Historical Society Cookbook II- Spiralbound Cookbook #29

I have been through Kalona many times.  It's "on the way" to Iowa City, where I did my undergraduate and graduate work in elementary education and library and information science.  I have to admit that, once they built the bypass over to highway 218, I rarely went "the Kalona way"...two lane highway, no chance to pass for miles at a time, and LOTS of horses and buggies because of the large Amish population in the area.

The creamery, on the outskirts of town used to be a draw...especially for their delightful cheese curds, but, alas...they closed a few years ago.  My friend Jim lives in Kalona, so I DO still go, occasionally, and stop for a glass of wine on his MAGNIFICENT patio, but, other than that, I rarely get there anymore...which is sad.  It's a cute little town.

Not sure where I got this cookbook, but it has a Goodwill sticker on it, so I'm assuming it came from the Iowa City Goodwill store...which is the only Goodwill in the area (besides the "new-ish" one in Fairfield).

Here's the cookbook, printed in April of 1987:

Here are some fun, old pictures of Kalona (it WAS printed by the Historical Society, after all!):

The recipe I've chosen to post for this entry is for BULGARIAN CHICKEN (not sure there are too many Bulgarians in Kalona be it!):

Bulgarian Chicken

3 C. coarsely chopped cabbage
1 (1 lb. can) sauerkraut (drained)
1/2 c. uncooked regular rice
3/4 c. water
3 T. cooking oil
1 chopped onion
1 (1 lb.) can tomatoes
1 T. brown sugar
3/4 tsp. caraway seed
1/4 tsp. salt
1/8 tsp. pepper
1 (2 1/2 lb.) broiler fryer (cut into serving pieces)

Place cabbage in bottom of small roasting pan or 9 x 13-inch baking dish.  Top with sauerkraut; then rice.  Pour water over mixture.  Heat oil in skillet over medium heat, add onion and saute 5 minutes or until tender.  Add sauteed onion to baking dish; add tomatoes.  Sprinkle brown sugar, caraway seed, salt and pepper over tomatoes.  Place chicken, skin side up, on top of mixture.  Bake at 375 degrees until chicken is tender and golden brown, about 1 1/2 hours.  Makes 6 servings.


Tuesday, April 19, 2016

Gateway to Southern California Cookery- Spiralbound Cookbook #28

I was born in California, and I CLAIM to be a Californian...even though my parents moved to Missouri when I was three months old.  I found this cookbook on eBay (I'm assuming...I don't really remember WHERE it came from).  It was created by the Tri-City Hospital Auxiliary (Oceanside, Vista, and Carlsbad) in 1985.

Here's the cookbook:
Here's a lovely illustration of seashells from the cover page:

The recipe I've chosen to feature from this cookbook is for SWEDISH MEATBALLS, attributed to Marie Anderson, because NOTHING says southern California like Swedish meatballs:

Swedish Meatballs

1/4 c. butter
3/4 c. chopped onion
2 eggs
1 c. milk
1 c. soft bread crumbs
1 lb. ground beef
1 lb. ground veal
1 lb. ground pork
1 T. sugar
2 1/2 tsp. salt
1 tsp. ground allspice
1/2 tsp. nutmeg
1 4/ c. butter
1/3 c. flour
2 tsp. sugar
2 1/2 tsp. salt
1/8 tsp. pepper
2 c. water
1 1/2 c. light cream

Melt 1/4 c. butter in large skillet; add onion and cook until tender.  Beat eggs and milk; add bread crumbs and let stand a few minutes.  Add ground meats, onion, sugar, salt, allspice and nutmeg; mix well.  Shape into small balls 1 inch in diameter.  Brown in the 1/4 c. butter in skillet.  Remove meat.  Stir flour, sugar, salt, and pepper into drippings in pan.  Gradually add water and cream; cook over medium heat, stirring constantly until thickened.  Add meatballs and cool quickly.  Spoon into container and store in freezer up to one month.  Thaw overnight in refrigerator.  Completely thawed meatballs may be placed in shallow casserole, covered and heated in a moderate oven (350 degrees) for 30-35 minutes until bubbly.  Serves 8-10.  (Freezing is not necessary).


Monday, April 18, 2016

Cooking for Two- Spiralbound Cookbook #27

This cookbook was created and printed by the Women's Department Household Arts Section of the Omaha World-Herald.  There's no publication date, but, from the clip art, I'm assuming mid-50's to early 60's.

Here's the cookbook:

The introduction, by Maude Coons, Food Editor, The World-Herald, is very eloquent, and a little snooty:

"Cooking for Two, a booklet of recipes quantitatively geared to the needs of the two-person household, is not necessarily intended as a specialized publication for the young bride or the amateur cook.  It must be admitted, however, that the idea for Cooking for Two was born of the observation that of the many young women entering the ranks of matrimony in recent years, the majority had little or no knowledge of the culinary art. (ouch!)

It was not only the young brides- and their devoted and patient husbands- however, whom we sought to supply with 'know-how' on marketing, menu-planning, table-setting and meal preparation when first we began breaking down favorite and time-tested recipes for Cooking for Two.

We thought, too, of career girls living alone or doubling up in small apartments to defeat the high cost of living.  We thought of the bachelor.  And we were not unaware of the information needs of the older woman whose children, now established in home of their own, finds herself either widowed and alone in a retreat of her own, or suddenly thrust back to her newlywed days with only a husband to cook for- and a head full of recipes intended to feed five or six.

Cooking for Two is intended as a helpful guide to those several groups.  For the uninitiate- the bride or the inexperienced girl in an apartment of her own- there is, in this booklet, a Table of Equivalents as well as a dictionary of cookery terms. The experienced cook will find no use for the dictionary; she (not he??) will find invaluable the recipes of favorite and perhaps a few new dishes in which the ingredients are properly proportioned to quantity Cooking for Two."

For this post, I've chosen to present the recipe for LIMA BEANS A LA PARMESAN:

Lima Beans a La Parmesan

1/2 pkg. frozen lima beans
1/4 c. boiling water
1/2 tsp. salt
1 8 tsp. pepper
1/8 tsp. paprika
1 T. butter
3 T. grated Parmesan cheese

Add lima beans to boiling water to which salt has been added and bring to boiling point.  Simmer 15 to 20 minutes or until most of the water is absorbed and the beans are easily pierced with a fork.  Add pepper, paprika and butter.  Place in heated vegetable dish and serve topped with grated Parmesan cheese.


Sunday, April 17, 2016

Lions of Iowa Cookbook- Spiralbound Cookbook #26

Here's another cookbook from Iowa.  This one was created by the Lions Club.  Based on the photos in the information section at the beginning of the books, I would say it was published some time in the 70's.

Here's the cookbook:

Here's a photo of Fairfield resident Leonard Mosinski from the front section of the book:

The recipe I've chosen to post from this cookbook is for SAUERKRAUT intrigued me.  Not sure WHY you'd put sauerkraut in a cake, or WHY anyone would even think to do it:

Sauerkraut Cake

2/3 c. margarine
1 1/2 c. sugar
3 eggs
1 tsp. vanila
1/2 c. cocoa
1 tsp. baking powder
1/4 tsp. salt
2 1/4 c. sifted flour
1 tsp. soda
1 c. water
2/3 c. sauerkraut (rinsed, drained and chopped)

Cream sugar and margarine, add well beaten eggs and vanilla.  Sift dry ingredient together and add to first mixture alternately with 1 c. water.  Stir thoroughly, then stir in sauerkraut (sauerkraut tastes like coconut or chopped nuts in this cake).  Pour into greased and floured 9 x 13 inch loaf pan.  Bake at 350 degrees 30 minutes.


Friday, April 15, 2016

Favorite Recipes from Our Best Cooks- Spiralbound Cookbook #25

Not sure where this one came from, but it was compiled by the Resident Council Van Fund Project at Woodstock Health Center in Kenosha, Wisconsin.  It was printed in 1979-ish.

Here's the cookbook:

Here's a picture of the health center (in 1979):

I really like the first section, which tells you how to do everything from using herbs... making the perfect pie:

There are pages on "what to serve with...", including meats, chicken, fish, cheese or eggs and miscellaneous.  There's a section on "Time Table For Meat Cookery", one on "Seafood Cookery", "Ways to Use Leftovers", "Quantities to Serve 100 People", "Fillings Make the Sandwich", a dieting section called "You Can Reduce- with SAFETY and COMFORT" (as well as selected menus), and a couple of pages on "Freezing Prepared Foods"...very thorough!

The recipe I've chosen to post from this cookbook is for BRUCE'S FAVORITE HOT CHICKEN SALAD, attributed to Brucetta Grayson:

Bruce's Favorite Hot Chicken Salad

2 c. diced cooked chicken (3 breasts)
1/2 c. slivered almonds
1 c. sliced water chestnuts
1 c. pimento, cut up
1/2 tsp. celery salt
1/8 tsp. pepper
1/8 tsp. Accent
2 T. lemon juice
1 c. mayonnaise
1/2 can cream of chicken soup
1/2 to 1 can French Fried Onions

Cook chicken in salted water until tender.  (I add a bit of onion and celery leaves while chicken cooks.)  Cool.  Cut in pieces with scissors.  Mix remaining ingredients (except French Friend Onions) and pour into 1 1/2 qt. casserole.  Cover with onions.  Bake in preheated oven at 350 degrees for about half an hour.   Serves six.  You may double all ingredients for 12.

NOTE:  This is better when baked uncovered and no longer than 1/2 hour.  All may be mixed in advance, but add onion to top just before placing in oven.  I use less than 1 c. of mayonnaise because I like it a bit more dry.  I just add mayonnaise until it is the consistency I like.  This is good served with a 3 Bean Salad and a Cranberry mold.


Thursday, April 14, 2016

Diagonal, An Iowa Town To Love 1888-1988- Spiralbound Cookbook #24

My second cousins used to live in Diagonal.  We went to visit them a couple of times, but I don't remember much about the town.

Here's their centennial cookbook, printed in June, of 1986:

I'm sure I got this from mom, but there's an "inscription" inside that's in my grandma Reynolds handwriting, so maybe she got a bunch of copies, and mom passed this one on to me...

There are fun divider pages for each section, I'm assuming, decorated by residents of Diagonal:

The recipe I've chosen for the post is for HOMEMADE CHEEZ WHIZ, attributed to Mrs. Sctoo (Kathy Jo) Young, because...WHY NOT??!!

Homemade Cheez Whiz

2 T. margarine or butter
1 1/2 lb. American cheese
2 egg yolks, beaten
13 oz. can evaporated milk
1 T. flour

Use a double boiler, or two regular pans.  Over low to medium heat, melt margarine and add cheese.  When softened add egg yolks, milk and flour.  Cook until thickened.  Store in a covered jar in the refrigerator.


Tuesday, April 12, 2016

WMSC First Mennonite Church Cookbook- Spiralbound Cookbook #23

This past summer I was introduced to the Dutchman's Store in Cantril, Iowa.  I don't know WHY I'd never heard of it/been there growing up, since it's relatively close to Fairfield, but, my friend Tena took me there, and it was AMAZING!!!  It's run by a Mennonite family, and contains many AMAZING things.  If you are ever anywhere near Cantril, you must stop!

I don't know much about the Mennonite Faith, but have friends who were, at one time, "in the fold".  I'm not sure why the women wear bonnets...I'm not sure why they wear simple dresses and sensible shoes.  I'm not sure if they are a "branch" of the Amish...I really SHOULD do more research.

Anyway...I found this cookbook on eBay, and was happy to find out (after purchasing) that it was created by the First Mennonite Church in Iowa City, Iowa...the town of my college years.  It was printed in 1975-1976.

Here's the cookbook:

The recipe I've chosen for this post is for CALICO BEAN BAKE, which reminds me of the simple clothes the women wear.

Calico Bean Bake

1/2 lb. hamburger (browned)
few slices bacon (browned, cut)
1 onion (chopped)
1/2 c. catsup
1tsp. salt
3/4 c. brown sugar
1 tsp. dry mustard
2 T. vinegar
1/2 c. white sugar
1 (no. 2) can pork and beans
1 can lima beans
1 can kidney beans

Mix well and bake for 40 minutes at 350 degrees or for 1 1/2 hours at 275 degrees.


Monday, April 11, 2016

Hellenic Cuisine- Spiralbound Cookbook #22

I just received this cookbook from a seller on eBay.  As you, no doubt, read from an earlier post, I LOVE LOVE LOVE Greek food.  This one comes from the St. Helen's Philoptochos Society and Sts. Constantine and Helen Parent-Teacher Association, Detroit, Michigan, 1957.

Here's the cookbook:

Youvarlakia (Meatballs with Lemon Sauce)

2 lbs. ground beef or veal
2 small onions, chopped fine
3 T. chopped parsley and mint leaves
1/2 c. rice
2 T. butter or oil
1 tsp. vegetable salt
2 c. of water
1/2 c. flour
salt and pepper to taste
2 eggs and juice of 1 lemon for sauce

Knead the meat, onion, salt, pepper, rice and vegetable salt thoroughly.  Shape into round balls and sprinkle with a little flour.  Bring water to boil in a saucepan with a little salt; add meat balls and butter and simmer for about 40 minutes.

Separate eggs and beat whites until they form peaks; fold in yolks which have been beaten separately with the lemon juice.  Remove pan with meat balls from the fire, pour sauce on top, sprinkle with chopped parsley and mint.  Serve hot.


Sunday, April 10, 2016

Desserts- Spiralbound Cookbook #21

Here's a cute little "cookbook-let"!  Not sure where it came from, but the subtitle states "A selection of gastronomic delicacies intended to tantalize your taste buds" can anyone resist??!!

Here's the cookbook:

The dedication inside states "The Joint Leagues of Christ and Hosanna Lutheran Churches would like to thank all those who helped us compile this selection of gastronomic delicacies!"

The recipe I've chosen to feature for this post is HERSHEY PIE, and is attributed to Kathryn Johnson:

Hershey Pie

Graham Cracker Crust:
Melt 1/2 c. butter.  Add 16 graham crackers, crushed and 2 T. powdered sugar.  Mix together and pat with spoon into 8 inch pie plate- build up the edges smoothly.

Melt 16 marshmallows in 1/2 c. milk in a double boiler.  Add 5 Hershey bars with almonds, regular size, and stir until melted.


Add 1 c. whipped cream- fold in gently and pour into graham cracker crust.

Chill!  Serve with a dab of whipped cream on top of each piece, if desired.


Friday, April 8, 2016

Thursday, April 7, 2016

Lenox Jaycee Ettes 1981 Cookbook- Spiralbound Cookbook #20

I don't know much about the Jaycees, but I found the following description on the Illinois Jaycees website:

Leadership Development

Leadership development through community involvement has been the basis of the Jaycees since its inception in 1920. The goal of the not-for-profit organization is to provide members a means to reach their full potential through networking and personal growth opportunities and is ideal for proactive young people, ages 18 to 40. Members enhance a variety of skills as they work together to plan and run civic and individual development activities in their home communities and chapters, such as:
  • Developing a business plan for maximum success and impact for each event.
  • Learning to successfully manage volunteers.
  • Communicating effectively, through the written word, and public speaking.
  • Discovering the needs of the community and managing resources to meet them.
  • Organizing efforts to make the most of dollars raised and hours volunteered. All members have unique talents to offer. We provide them an outlet to share those talents in programs and projects that benefit
Your involvement with the Jaycees will provide you opportunities to meet people, impact your community, and apply skills to enhance your career.

The Jaycee Ettes, which I'm assuming is a female group within the Jaycees, created this cookbook in 1981...mostly likely as a fundraiser.

Here's the cookbook:
The recipe I've chosen from this cookbook is for BOURBON HOT DOGS...because...well...why not??!!

Bourbon Hot Dogs

3/4 c. brown sugar
1 medium bottle catsup
6 oz. bourbon
3 T. mustard
chili powder to taste
4 to 5 pkg. hot dogs

Mix all ingredients, but hot dogs.  If sauce is too strong add more catsup and brown sugar.  Cut up hot dogs and simmer in crockpot at least 6 hours.


Wednesday, April 6, 2016

Shape Top Graders International Wive's Club Cook Book 1976- Spiralbound Cookbook #19

I have NO IDEA what a Shape Top Grader is.  I'm ASSUMING it's a guy thing...since the "Wive's Club" of the Shape Top Grader's International created this cookbook.  I was HOPING there was an explanation inside with more information...but no such luck.  I was also unable to find anything from a quick search on the internet.  Whoever they are...they created this cookbook in 1976.

Here's the cookbook:

Here's a recipe for MADRAS BEEF CURRY (HOT), attributed to "Dot Allen- U.K.":

Madras Beef Curry (Hot)

1 lb. beef (cut into 1 to 1 1/2 inch cubes)
2 cloves garlic (finely chopped)
2 onions (finely chopped)
2 dry red chilie (finely chopped with seed removed)
1 oz. cooking fat
1 T. curry powder
1 dessert spoon tomato paste or puree
2 tsp. salt
juice of a lemon
3 potatoes (diced) (optional)

Fry garlic, onions and chilies in fat for 4 minutes in a saucepan, then add curry powder.  Stir and fry for a further 4 minutes.  Add meat, mix well and cook for 10 minutes longer, then add tomato paste or puree and 1/2 pt. water.  Cover pan, bring to the boil, reduce heat and simmer gently till meat is tender- about 1 1/4 hours, when gravy should thicken.  Add salt and juice of a lemon.  Serve hot.   Diced potatoes may be added half an hour after meat is put in.  Serve with boiled rice.  Enough for 4.

Note:  If you are not used to curry the amount of chili may be reduced.  Take care when handling chilies and do not rub your eyes with fingers after handling chilies.