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.)

Filling:
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

Enjoy!

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.

Enjoy!

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.

Enjoy!

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.

Enjoy!

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 Philadelphia...at 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.

Enjoy!

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.

Enjoy?

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 can...red rover...and countless other "yell-y" games that kids used to play??!!

It came in handy on MANY occasions...like 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, but...my 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

CRUST:
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

TOPPING:
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.

Enjoy!