Inexpensive Tamale Pie - Della G.

Once again a recipe I was hopeful for, until I started making it and saw the recipe below it (Party Tamale Pie) and realized I got the dud, if you want this, make the Party a Tamale Pie and add about a 1 t cumin powder and 1/2 tsp garlic powder (I added these seasonings to this recipe and it was still boring) .

This recipe is flavorless and doesn't have much to it.  It is boring.  We finished it, and it was okay, but BORING!

Inexpensive Tamale Pie

2 C ground beef

3 T grated onions

1 C corn meal

3 C water 

1/2 t salt

1 T left over fat (I didn't use)

1/8 t pepper

1 t chili powder

1 C tomatoes

 3/4 t salt

Brown hamburger with onion.  Meanwhile, cook cornmeal in water and salt until it is thick.  Line the bottom of a greased 9x13 pan with half of the cereal.  Add remaining ingredients to the hamburger and pour on top of cereal.  Bake at 375-degrees for 45 minutes.  Serves 6 with a vegetable or salad.

Pineapple Icebox Cake - Mildred M.

You know those recipes you anticipate and think this will be amazing!  I can't wait to try it!  This is one of those.  You also know the recipes you know will be amazing and they completely live up to your expectation?  This isn't one of those.

This is very similar to this Fruit Salad recipe.  First the crust is just crumbs, but by the time I realized I should have combined the crumbs with butter it was too late.  The the top was just tasteless and marshmallowy.  We ended up throwing out the entire 9x13 with the exception of the few sample that were taken.

I also had to call my sister to debate on whether the recipe, which said, 1 pint whipped cream, meant 1 pint cream, whipped, or just a pint of cream, or 2 C of whipping cream.  We went with a pint whipped.

Pineapple Ice Box Cake

1 lb marshmallows

1 C milk

1 C nuts

1 lg can crushed pineapple, drained

1 pint whipping cream, whipped

Crushed graham crackers

2 T butter, melted

Mix butter and crackers and place in the bottom of a 9x13 pan.  Melt marshmallows over hot water (I used the microwave). Cool.  Add pineapple, nuts, and whipped cream. Pour moisture over graham cracker crust and sprinkle with graham cracker crumbs and chill overnight.

Carrot Pudding & Lemon Sauce - Mildred M.

I must admit I was avoiding this one, and now I really wish I hadn't, it was delicious!  I substituted cranberries for the raisins and next time I will just keep them out entirely, and reduce the recipe by 1/2 an egg, otherwise it was delicious.  I cooked it in a 1 1/2 qt glass bowl in my steamer.  Since the steamer only has a timer for 75 min I set my regular timer to come and add time to the steamer and to add water as needed.  I might just place it in the bowl and try it over the stove steamer next time,  to see which works better.  It really was delicious.  I was thinking a lemon sauce would be good on this and mom mentioned she remembered Grandma making carrot pudding with lemon sauce so I looked in the misc section and sure enough, Mildred had a lemon sauce.  It also was delicious.  Most of my kids really liked it and it wasn't soggy like I thought it would be.  It isn't carrot cake, :) but it is pretty good.  One note, I rinsed the grated potatoes to avoid them turning brown and it worked really well.

Carrot Pudding
1 C grated carrots
1 C grated potatoes
1/2 C melted fat, I used shortening
1 C sugar
1 C raisins, opt
1 t soda
1/2 t salt
1 t nutmeg
1 t cinnamon
1 t cloves
2 C flour
2 eggs (1 1/2 if omitting raisins)

Mix together and place over steam for 3 hours.  Serve warm with Lemon Sauce.

Lemon Sauce
1 T cornstarch
3/4 C sugar
Dash salt
3/4 C water
1 egg
1 T butter
2 T lemon juice
1/2 t grated lemon zest

Mix together, bring to a boil and cook, stirring constantly, until thick.

White Fudge Nut Roll - Mildred M./English Toffee-Della G./Marshmallow Fudge-Lillian G.

I have put off making Carmel most of the year due to high humidity during the weeks we were assigned.  Strange, I know, but Albuquerque has decent humidity in the summer and early fall.  So here are all my candies, except, fondant.  Maybe someday I will make it, but I just wasn't feeling it.

English Toffee - 3 1/2-stars

Now I realize it doesn't look like English Toffee, but that is because it needed to cook about 2 minutes longer.  That said, the flavor is pretty good, it tastes like English toffee, my only issue was it didn't call for vanilla and it would have made a big difference.  The other issue with the recipe is that it says to use two cookie sheets because it makes a big batch.  So I halved it and did it on one, except, her cookie sheets must have been significantly smaller than mine, because it only covered about 1/3 of the pan.  So note to self, use a full recipe and use the smaller size cookie sheet.  Also. It says to tour it over and put chocolate on both sides.  I wasn't planning  on doing that since I like it better with chocolate just on the top.

English Toffee

2 1/2 C sugar

1/2 C water

1/4 C corn syrup

1 lb butter

1 tsp vanilla

1 lb chopped pecans

2 lbs milk chocolate

Spread pecans on one buttered smaller-sized cookie sheet, and sprinkle pecans on the pan.  Cook sugar, water, corn syrup, and butter on a pan.  Stir constantly, bring to a soft crack (don't go look for the cookbook to define soft-crack at this stage, it will go to sugar, not that I did that...  Soft crack means it makes pliable strings when dropped in cold water).  Add vanilla.  Pour over pecans.  Let top set just a bit and place chocolate on top to melt.  Sprinkle chopped nuts.  Once cool, bang cookie sheet on counter to break up the toffee and store in a dry place with wax paper in between.

Marshmallow Fudge - 3-stars

This is your basic marshmallow fudge recipe, it is fine, but not as good as mom's.  Some of the measurements are a little different than the recipe you find of the container, but it tastes like marshmallow fudge.

Marshmallow Fudge

4 1/3 C sugar

1 lg can evaporate milk

1/3 C butter

1 pt marshmallow cream (this is two containers, if you think it is one you will have to run to the store when it is partially mixed up.  Once again, not like that happened...)

12 oz chocolate chips

Chopped nuts, if desired

Combine sugar, milk, and butter and, stirring constantly, bring to a boil and cook to soft ball stage (about 5 min on med heat).  Pour over remaining ingredients and stir together.  Cut into squares.

White Fudge Nut Roll - 4-stars

Seriously, this is one of the best things I have ever had.  I loved it so much I put some in a small bowl to keep just as white fudge, and the dipped the remainder.  The only complaint I had is that I should have frozen the fudge in a roll first before dipping, and I should have waited for the chocolate to cool a bit more so the fudge didn't melt.  Oh, and I really wish I would have doubled it!   It is divine!!!!

White Fudge Nut Roll

2 C sugar

2 T light syrup

3/4 C cream

Dash salt

1 t vanilla

Cherries and nuts, chopped (didn't use)

Combine sugar, syrup, cream, and salt.  Bring to a boil on med heat, stirring constantly.  Cook to soft ball stage, stirring occasionally.  Cool, and beat until it loses it's gloss.  Add nuts or cherries, if desired. Roll into snakes and freeze then roll in melted chocolate and then nuts.

Tossed Salad (Chicken) by Romaine F.

Following directions

The title made me think this is a green salad, but it isn't.  This is a pasta salad.  We liked it, but we thought the dressing could use something more.  I left out the pimientos because I don't have any and adding them severely decreases the number of people willing to try this.  I don't think they add much flavor, just color, so I added some carrots and olives instead, for color (and flavor).

With added carrots and olives

Tossed Salad by Romaine F.

4 c hot water
2 T granulated chicken bouillon
1 qt salad dressing
1 1/2 lbs cooked elbow macaroni, cooled but not refrigerated
1 1/2 qts frozen peas
3 lbs cooked, diced chicken
7 c diced celery
16 hard boiled eggs
1 small jar pimientos

Dissolve bouillon in water and beat into the salad dressing.  Stir everything together.  Refrigerate for a few hours.  Serve in lettuce cups or scooped out tomatoes. (Presentation meant a lot more to these ladies.  I just put a scoop of the salad on the plate.)  Serves 50.

Easy Peach Salad - Romain F.

I obviously was not excited to do this one.  I was going to use fresh peaches and forgot until they were gone.  Today I decided to do my last salad.  I was not able to put horseradish and peaches together in my mind.  Besides it is suppose to feed A LOT of people and I didn't want to waste a lot of fruit.  But, I found a way to make it for just 2 people.  I used just a touch of the ingredients.  I used prepared horseradish (1/16th of a teaspoon)   We were pleasantly surprised.  Not something I would look forward to, but it was OK.  It is pretty to look at in a bowl and would add interest to a set table.  It's kind of like spiced cool whip and peaches.
Easy Peach Salad - Romain F.

50  Peach Halves                                                       1  Pint Whipped Cream
1/4  C. Horseradish (drained)                                     1  tsp. Salt
2  tsp. Vinegar                                                           2  Tbs. Sugar
Lettuce Leaves

Fold all ingredients except peaches into whipped cream.  Place peach halves on lettuce leaf and fill peaches with a spoonful of cream mixture.  Yield, 50 servings

Fruit Salad - Vanna M.

This salad was tasty.  The lemon jello gave it a little different twist from Grandma M's. fruit salad.  The recipe doesn't say what size of Jello to use so I used the 6 oz. because that is what I had.  The sauce you put on it is close to grandma's.  The texture is a cross between grandma's fruit salad and an over stuffed jello salad.  See how it falls apart on the plate like fruit salad, but holds it's shape like jello.  Kind of unique.  This salad would be a totally different salad depending on the variety of fruits you put in it.  The recipe lists several but doesn't give you amounts.  That leads me to believe you just add the fruits that appeal to you.  Cherries, would add color.

Fruit Salad - Vanna M.

1  6 oz. pkg. Lemon Jello                                       1  qt. Fruit Coctail
2  C. Hot Water                                                     1/2  lb. Miniature Marshmallows
2  Eggs, Beaten                                                      Bananas
4  tsp. Vinegar                                                       Cherries
4  Tbs. Sugar                                                         Green Grapes
2  Tbs. Butter                                                         Pineapple
1  C.  Whipped Cream                                           Nuts

Dissolve Jello in Hot Water.  Let jello thicken while cooking eggs, vinegar and sugar.  Cook until smooth then add butter and cool.  To this mixture add cream, fruit and jello.  Mix thoroughly and chill until served.  Makes a large salad.  Approx. 20 servings.

5 Pound Fudge by Mildred M. and Della G.

I hear Della was a great candy maker, so I had high hopes for this recipe.  She did not disappoint.  The fudge is delicious.  My only complaint is that if I am going to make fudge out of marshmallow cream and chocolate chips, I don't want to mess with cooking and stirring a syrup until it reaches soft ball stage.  If I have to go to that hassle, I will just make my old fashioned recipe with cream and everything.  So, I am giving it a 3 because the flavor is great, but it isn't as easy as the new recipes with the same ingredients.

5 Pound Fudge by Mildred M. and Della G.

4 1/2 c sugar
1 large can evaporated milk
1/3 c butter
1 tsp vanilla
8 oz marshmallow cream
2 packages chocolate chips
1 c nuts

Cook sugar, milk, and butter, in a saucepan, to soft ball stage.  Remove from heat and add everything else.  Stir just enough to melt everything.  Pour into a greased or wax paper lined pan.

Cheese Cake - Barbara Bryant

Have you ever had the boxed Jello Cheesecake mixes?  This recipe is the scratch version of it.  It is good, but it does not have the cheesecake creamy texture.  It is more like lemon pie texture.  It also has quite a strong lemon flavor.  I liked it but it is not "cheesecake" to me.  I put some raspberry jam on top for the topping.  Don't, the flavors do not mix.  Strawberry is good though.  There are a few things in the recipe that are not clearly written.  I wrote them in this version of the instructions.
1. You need to stir the jello and water until jello dissolves.
2. Evaporated milk us to come in 6 oz. (short can) 3. The graham crackers means a graham cracker crust.                                       or 11 or 12 oz. (tall can).


Cheese Cake - Barbara Bryant

1  pkg. Lemon Jello                                              1  C. Sugar
3/4  C. Boiling Water                                           1  lg. pkg. Cream Cheese (warmed)
1/4  C. Lemon Juice                                             1  lg. Can Evaporate Milk (well chilled)
Rind of 1 Lemon                                                  Graham Cracker Crust

Mix jello and boiling water until jello is dissolved.  Set aside to cool.  Add lemon juice and rind.  Cream cream cheese and sugar.  Fold jello and cream mixtures together.  Whip milk, fold cheese and jello mixture into milk.  Pour into cracker crust.  Refrigerate until firm.

Della's Rolls by Ina R.

It isn't Della's fault, but these rolls were a flop!!  I think they caught wind of the fact that I wanted to take them to a Relief Society activity.  That is always the kiss of death for any recipe.  I definitely killed the yeast. I always have problems with recipes that require me to scald milk.  I stuck my finger in the milk and it didn't seem too hot, but it obviously was.  I wasn't sure they were ruined until I rolled them out, so I will show you the picture of my failed rolls.  I didn't have the heart to make them again, because I might just ruin them all over again, so I just made Wonderful One Hour Rolls for Relief Society.  This recipe is very similar to my mother's fabulous roll recipe, and the dough had good flavor.  So, if you think you have mastered the art of scalding milk you should definitely try them.

Della's Rolls by Ina R.

1 c milk
1/4 c shortening
1/4 c sugar
31/2-4 c flour (this may be a lot, start with 3 c)
2 or 3 eggs (I used 2)
1 yeast cake (1 T yeast)
2/3 tsp salt (make it slightly heaping)

Scald milk and cool.  Sprinkle yeast over the top and let rise a little.  Beat the eggs and everything else, starting with the smaller flour measurement, and adding more if necessary.  Let rise until double.  Melt a cube of butter.  Roll the dough out to 1/4-1/2 inch thick.  Cut in circles.  Dip in butter and fold in half.  Place on a baking sheet and rise until double.  Bake at 375 for 20 minutes.  For sweet rolls, add 1/4 c more sugar and 1/4 c more shortening.

Marshmallow Fudge Bars - Mary Mae N.

Once again I forgot to take a photo.  I took them to Pack meeting and they were almost gone and then the locusts at my house finished them off.  That said, they were not amazing.  In the future I would use my favorite brownie recipe and then add the marshmallows and frosting.  The brownie portion was dry and kind of flavorless and way too many pecans, and that is saying a lot coming from me.  There copes.so says to freeze the bars before frosting, but we just frosted them once they were cool and it worked fine.

Marshmallow Fudge Bars

3/4 C All purpose flour

1/4 t baking powder

1/4 t salt

2 T cocoa

1/2 C shortening

3/4 C sugar

2 eggs

1 t vanilla

1/2 C chopped pecans

12 soft lg marshmallows

Combine dry ingredients,  Cream shortening, sugar, and vanilla.  Blend in eggs one at a time, mix well after each.  Add dry ingredients and mix well.  Add nuts.  Spread in a greased and floured 12x8 (11.5x8) pan.  Bake for 25-30 minutes.  Cut marshmallows in half and place cut side down on baked brownies and return to oven for 3 minutes.  Cool then frost with chocolate frosting.

Glaze for Cakes - Marilyn A.

This recipe is all it says it is.  There is little to no flavor.  If you wanted a light sweet flavor on cake so the cake shines, this would be the ticket.  If  you did not like frosting, this would be a great choice.  I personally prefer cake with yummy, smooth, creamy and often thick frosting!

Glaze for Cakes - Marilyn A.

Mix powdered sugar and water until thick like glue.  Add a little vanilla and salt for better flavor.

Mince Meat Cookies - Mildred M.

Well I put this one off until last.  As a child they would talk about the "suet" in mince meat.  I never ever ever was going to eat anything that had "SOOT" in it and I didn't.  I was an adult and read a recipe that talked about suet and realized I had interpreted the name wrong.  But, my childhood memory has lasted many years.  Until I was assigned this cookie I had never even found it in the store.  I broke down and bought mince meat.  I read the ingredients on the mince meat and thought maybe it isn't as bad as I thought.  Maybe....  So here it is.
The instructions on this recipe are extremely vague.  It doesn't say to mix or roll out anything.  I could tell it was a filled cookie from the limited instructions.  There is no baking time or temperature.  I added a few instructions in hopes they will make sense.  Not so bad but raisin filled is GREAT!

Mince Meat Cookies - Mildred M.

3  C. Sugar                                                        8  C. Flour
1 pint  Sour Cream                                            1  tsp. Soda
1/2  Cube Butter (melted)                                  6  tsp. Baking Powder
1 pint  Sour Milk                                               2  tsp. Vanilla   
4  Eggs              

Mix all wet ingredients.  Sift dry ingredients and mix into wet ingredients.  Add enough extra flour to make a soft dough that can be easily handled.  I used about 1/2 C. extra.  Refrigerate approx. 3 hrs. as you would a sour cream sugar cookie and the dough will be easier to handle.  Roll dough out until quite thin but will hold together when filling and baking.  Cut out into circles.  (I did large circles and folded them in half to distinguish between raisin filled and mince meat filled.)  Fill with mince meat and rub the edge with a little water and pres lightly to seal the edges.  Bake at 400o F. 12 - 15 min. depending on how dark you would like your cookies.

Tunnel of Fudge Cake by Kathy N. (and Pillsbury)

This cake calls for something that no longer exists, Pillsbury double dutch fudge butter cream frosting mix.  When I googled the frosting mix to see if I could find it, I found out that this recipe is "infamous".  It was a runner up in the 1966 Pillsbury bake-off.  When Pillsbury discontinued the mix, they modified the recipe, by substituting powdered sugar and coca.  They say that is all the mix was anyway.  I guess people still wanted a mix to use, so RetroRuth at The Mid Century Menu came across a Jiffy mix and tried it with some success.  You can see her efforts here.

I couldn't find the Jiffy mix, so I used the Pillsbury recipe.  It turned out yummy, for those who like nuts.  I baked mine a little too long, so it wasn't as fudgy as it could be.  It was still good.  I put on the glaze that the Pilsbury recipe has because glaze makes everything better.

Tunnel of Fudge Cake by Kathy N.

1 1/2 c softened butter or margarine
6 eggs
1 1/2 c sugar
2 c flour
1 package Pillsbury double dutch fudge butter cream frosting mix (2 Jiffy fudge frosting mixes, or 3/4 c cocoa and 2 c powdered sugar)
2 c chopped walnuts (this will not work without the nuts)

Preheat the oven to 350.  Cream butter and sugar.  Add eggs, one at a time, beating well after each one.  Slowly add sugar, and cream until it is light and fluffy.  Stir in the flour, frosting mix and nuts by hand until well blended.  Pour into a well greased 10" tube or bundt pan.  Bake for 60-65 minutes.  Cool 2 hours before removing from the pan and serving.  Do not overcook, or you will not have the fudgy center.

Cream of Pumpkin Pie by Cleone W.

This pie was fantastic!  Everyone loved it.  It is basically pumpkin flavored pudding.  The spices made it more flavorful than the baked pumpkin pie we also made for Thanksgiving.  I put it in a store-bought shortbread crust, which was a great flavor combination.  The pudding held it's shape well and didn't go runny.  I give it an enthusiastic 4 stars!!

Cream of Pumpkin Pie by Cleone W.

3/4 c sugar
2 heaping T corn starch
2 heaping T flour ( I just usded 2 extra T of corn starch instead)
1/2 tsp cinnamon
1/2 tsp vanilla
1 egg
1 c pumpkin
2 c milk
1/4 tsp salt

Combine all ingredients in a heavy saucepan.  Stir well to remove all lumps.  Cook, stirring constantly, until boiling.  Remove from heat and pour into a baked pie shell.  Makes 1 large pie, or 2 small.  You can sprinkle chopped walnuts on the top, if you like.

Sugar Plum Ring - Maurine G.

Sugar Plum Ring - Maurine G.

1  pkg.  Dry Yeast                                                   2  Beaten Eggs
1/4  C. Warm Water                                               1/4  C. Melted Butter
1/2  C. Scalded Milk                                               3/4  C. Sugar
1/8  C. Sugar                                                          1  tsp. Cinnamon
1/3  C. Shortening                                                   1/2  C. Whole Blanched Almonds
1  tsp. Salt                                                               1/2  C. Candied Whole Cherries
3 3/4 - 4  C. Flour                                                   1/3  C. Dark Karo Syrup

Soften yeast in warm water.  Combine scalded milk, 1/3 C. sugar, shortening and salt, Cool.  Stir in 1 C. flour, beat well.  Add yeast and eggs.  Add remaining 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.  Punch down and let rest 10 min.  Divide dough into 4 parts.  Each part should be cut into 10- pieces and shaped into balls.  Dip balls in melted butter, then in the sugar cinnamon blend.  Arrange 1/3 of the balls in greased 10" tube pan.  Sprinkle with almonds and cherries.   Repeat 2 more layers.  Make syrup of left-over butter and karo syrup, then drizzle over the top.  Cover and let rise in warm place until double, about 1 hour.  Bake in 350o oven for 30 min.  Cool 5 min.  Invert pan and remove ring.

Lazy Daisy Cake - Maurine G.

They loaded opposite of what I wanted but here it is.  This cake to the left is a close up of the texture.  It is very much like a sponge cake you would buy from the store for strawberry shortcake.  It has the same texture and flavor  I decided to give the family a variety if tastes.  I iced this one with a cream cheese frosting and topped it with strawberries.  It was really yummy and summery for Fathers Day.  (So I did it really early.  I got mixed up.)

The one to the right is the cake the way it is written. This is a really fast and easy cake.  The flavor is very mild.  Whatever you wanted to put on top would be wonderful.  I put the frosting on the hot cake and broiled it immediately.  I liked the broiled coconut topping but it gave it a heavier wintery feel.  I liked the cream cheese and strawberry one better.  I have had an orange, cream cheese, and cool whip type topping served on sponge cake somewhere and that would be light and summery too.  This is definitely a keeper because of it's versatility to any taste.

Lazy Daisy Cake - Maurine Grimshaw

4  Eggs                                                      2  C. Flour
1  1/2 C. Sugar                                          2  tsp. Baking Powder
2  tsp. Vanilla                                             1/2  tsp. Salt
1  C.  Milk                                                 1  Tbs. Butter

Sift flour, baking powder and salt.  Beat eggs until light.  Add sugar gradually and beat well.  Add vanilla and mix.  Add sifted dry ingredients and mix.  Heat milk and butter to boiling point and add to above mixture beating continually so eggs do not cook.  Beat well.  Pour into greased 9" x 13" cake pan (or other shape of equal size if desired).  Bake about 30 min at 350o F.

Icing for Lazy Daisy Cake   (If you like more frosting you may choose to double the recipe, this picture is.)

6  Tbs. Butter                                             6  heaping Tbs. Brown Sugar
4  Tbs.  Canned Milk or Cream                  1  C. Coconut or Nuts (I only used coconut.

Melt butter and mix with cream, add sugar and cocout or nuts.  Spread on baked cake.  Broil until lightly browned.

Cool Mint Dessert - Cleone W.

I decided to do this as a pie instead of a cake because I thought it would look really pretty.  I was right.  This is a dessert I will add to my regular routine.  The flavor was wonderful if you like the chocolate and mint flavors together.  It was not too difficult to make.  I used a graham cracker crust instead of vanilla wafer because that is what I had.  I don't think it was at all distracting from the flavor.  I also used cocoa instead of the unsweetened bakers chocolate.  I did NOT add the extra butter you do when you substitute.  I also used miniature marshmallows.  I figured about 1 1/4 C. of marshmallows was a good amount.  When it says to let it sit overnight it really does make a difference.  It softens the crushed mint and spreads the flavor through the whipped cream and marshmallows so it is a soft and pleasing flavor.  A real hit if you like peppermint!

Cool Mint Dessert - Cleone W.

1/2   C. Butter                                              10  lg. Marshmallows (1 1/4  C. miniature)
1  C Confectioners Sugar                              1  C. Chopped Nuts
3  Eggs, separated                                        1  C. Crushed Vanilla Wafers
2  oz. Unsweetened Chocolate                      1  C. Whipping Cream
1/4  lb. Peppermint Candy, crushed

Cream butter and sugar.  Add egg yolks and beat.  Add melted chocolate gradually, beating constantly.  Add 1/2 C. nuts.  Fold in stiffly beaten egg whites.  Pour into 9" x 9" cake pan lined with 1/2 C. cookie crumbs and chill.  (Or: use a 9" graham cracker or vanilla wafer pie shell.  Omit crumbs for top).  Whip cream and combine with candy, marshmallows and nuts.  Pour over chilled chocolate layer and top with cookie crumbs.  Chill overnight.

Cashew Tuna/Chicken Casserole by Mauring G.

***Disclaimer***  No one in my family would touch this if I used tuna, so I used canned chicken.  ***

This is warm chicken salad, which I love and my children hate.  I give it a 4 and they give it a 1.  It is super easy to make.  You just dump everything in the baking dish and slide it in the oven.  I was afraid that the Chinese noodles would be soggy, but it wasn't too bad.  When my children leave the house, I think I will make this all the time.

Cashew Tuna Casserole by Maurine G.

1 can chunk tuna or chicken
1/2 lb salted cashews
1 can cream of mushroom soup
1/4 c minced onion
1 can chow mein noodles, divided
1/8 tsp pepper
1 c diced celery

Combine everything, but half of the noodels, in a greased casserole dish.  Bake at 325 for 25 minutes.  Top with remaining noodles

Salmon Loaf - Judy M.

This salmon loaf has a very mild and pleasing flavor.  I think the answer to liking this recipe is if you like salmon or trout.  We do.  We just got back from steelhead fishing in the Rockies.  Steelhead is a trout that travels up the river in the mountain streams from the ocean each year, and back.  "That is a lot of work."  I am glad I don't have to swim that far every year.  Wait, I would be THIN.  We were skunked and we felt sad.  We had one up to the boat but it became an LDR (long distance release) trout.  Oh well onward and upward.  I would definitely make this again but I am going to only give it a 3.5 because this is a dish that you have to like fish to enjoy.

Salmon Loaf - Judy M.

1  lb. Canned Salmon (or fresh)                               1/2  tsp. Pepper
2  Eggs, separated                                                   1/2  C. Hot Milk
1/4  tsp.  Paprika                                                     1  tsp.  Salt
2  Tbs.  Lemon Juice                                                1/2 C  Cracker Crumbs

Preheat oven to 350o F.  Set aside egg whites.  Mince salmon fine.  Add all ingredients except egg whites. Beat whites to soft peaks, then fold in last.  Pour in greased loaf pan.  Bake 60 min.

Deacon Burgers - Raymond C.

 

 This recipe has unique instructions.  It says to mix it up and cook it at Bubbly Rocks.  I tried several weekends to make it to Bubbly Rocks to cook it and when I finally did I forgot my outdoor stove to cook them.  Soooo.  I went to Bubbly Rocks, took some pictures, then went to Dads to make and cook the burgers.  I enjoyed the trip and so did Dad.  He kept shaking his head like I was crazy.  He didn't understand the importance of trying to follow

the instructions as written in the book.  It made for a fun ride.  Whenever you drive Dad out there he starts talking about his time in politics or about growing up in the valley or just fun things about the area.  I know that Dad enjoyed the adventure and loved the ride.  These burgers are really good except they needed salt in the meat mixture not just on top.  With the meat and potatoes the salt did not blend well enough.  It is a yummy and nutritious  meat.  I chose to grill some onions to put on the top because I love onions.  As you can see with a bright vegetable it made a very appetizing meal. 

Deacon Burgers - Raymond C.

1  lb. Hamburger                                        2  Beaten Eggs

1/2  C. Diced Raw Potatoes (1/4" sq.)        1/2  C. Milk

Salt and Pepper to taste                              Flour or Cornstarch to bind mixture

Mix it all together and add enough flour (or cornstarch for GF) to make it stick together.  Make into patties.  Fry in grease over a campfire at Bubbling Rocks.

Porcupines - Romaine F. & Birdean M.

So I had a picture, but there were technical difficulties.  Let's just say they look like porcupine meeatballs.  :)

This recipe was really yummy.  Ever since we had to focus on eating GF I have been looking for a good porcupine recipe that doesn't use Campbell's Tomato soup.  This one is pretty close, however, next time I will add some Worchestershire Sauce.  The only other issue I had was that I don't normally keep tomato juice on hand, but I will be now.  For us it was a solid 3, with the potential of being a 3-1/2.  

I fought the tomato juice in cans because that as all the store had.  One thing I found was that I ended up needing about 5 cans of juice, instead of the 3 (equal to 2 cups) the recipe called for.

Porcupines

1/2 C Rice

1 lb ground beef

2 small onions, minced

2 T minced green pepper

1 t salt

1/8 t pepper

1/8 t thyme

2 T shortening

2-3 1/2 C tomatoes juice

1 t Worchestershire Sauce

Mix all but the juice together and form into meat balls.  Cook in hot shortening.  Pour juice over meatballs and simmer for 1 and 1/2 hours or until rice is tender.  Turn meatballs occasionally.

Banana Cookies by Maurine G

These were good enough.  If you have extra bananas and want to bake something quick and easy, these will work.  Start to finish, it took less than an hour, including baking time.  I didn't ice them, as the directions say, though, because then my son wouldn't be able to eat them.

The cookies have the consistency of an applesauce cookie (as I expected) and a very strong banana flavor.  I don't enjoy strong banana flavors, so I don't really like the cookies.  But all three of my kids love them.  Ben even learned to say banana cookie so he could ask for seconds.

Banana Cookies by Maurine G
3/4 C shortening
3/4 C sugar
1 egg
1/2 t banana flavoring (I left this out since I don't have any, and they still had a very strong banana flavor)
1/4 t salt (I just realized the directions have a big T for tablespoon, but I put in 1/4 teaspoon, and it worked well)
2 mashed bananas
2 1/2 C sifted flour
2 t soda

Cream shortening and sugar.  Add egg, flavor, salt and bananas.  Add flour and soda.  Drop by tsp on greased cookie sheet.  Bake at 375 degrees until light brown (9 minutes).  Frost with brown sugar frosting.

Coconut Stripes by Carma M.

Egg whites beaten just right

My mom has made these for years and I love them.  The instructions can be a little misleading though.  They say you can dump all the crust ingredients together and stir, but they don't mix very well that way.  They also say to beat the egg whites until stiff, but it really should be until foamy.  I beat them until stiff and they were crumbly and strange.  Foamy makes the cookies crispy and yummy.

Over beaten egg whites

Coconut Stripes by Carma M

1/2 c shortening

1/2 c sugar

2 egg yolks

1 tsp vanilla

1 1/2 c flour

1 tsp baking powder

Cream wet ingredients together, add dry ingredients and beat well.  Pat in the bottom of a 9x13 pan.

2 egg whites

1 c brown sugar

1/2 tsp vanilla

1 c chopped nuts

1 c coconut

Beat eggs until foamy.  Add other ingredients and beat well. Pour over crust and spread until even.  Bake at 350 for 30 minutes.  

Cookies - Jenny S.

This is half of a batch.  These are very simple, quick and look like hay stacks.  If you ever needed little hay stacks for children's school classes or a party, these are the ones.  I have had cookies similar to these and I consider them a candy not a cookie.  I am not a real fan of butterscotch chips to just eat like you would a chocolate one but I love them in cookies.  If "you" like butterscotch chips to just eat you would really enjoy these.  They are smooth, crunchy, and sweet all at the same time.  The texture is odd because the Chinese noodles go a little soft.  I expected the noodles to be crunch like the nuts.  Oh well I know we will eat them along with the scouts.
Cookies - Jenny S.

2  bags Butterscotch Drops or Chips                       1  No. 3.5 can Chinese Noodles
1  C. Chopped Nuts                                               1  1/2  C. Miniature Marshmallows

Melt butterscotch drops in a double broiler.  Add remaining ingredients.  Mix well.  Drop by spoonfuls on waxed paper and allow to cool completely before moving or they will crumble.

Honey Peanut Cookies - Virginia S.

These are suppose to post next week.  Oooops. 
I made these cookies for the Teachers Quorum Pres. Meeting.  I set a whole plate out and about 3 were eaten.  It was... Fast Sunday so we will give them the benefit of the doubt.  They were fasting???  After we ate dinner I had one and hoped it would be better the next day but it really isn't.  After stating how we felt about them I would like to say they are a very healthy coolie.  Oatmeal, raisins, honey, nuts, very little sugar.  If you had health issues this may be an option.  They were not bad, they just don't give you the sugar pleasure we look for in a good cookie.


Honey Peanut Cookies - Virginia S.

1  C. Margarine or Butter                                      1  C. Chopped Peanuts
1/2  C. Honey                                                       2  C. Flour
1/4  C. Brown Sugar                                             1  tsp. Soda
2  C. Quick Cooking Oats                                     1  tsp. Baking Powder
1  C. Chopped Raisins                                           1/3  C. Milk

Cream margarine.  Add honey and sugar.  Mix Well.  Add other ingredients in the order given.  Drop by tsp. on greased cookie sheet.  Flatten a little.  Bake for 15 min. at 325o F.  Makes about 3 1/2 to 4 doz.

Fruit Bars - Hilda G.

These cookies are fast, easy, tasty, but....tooo thin.
I think there may be a typo on the size of pan to use because the cookies are so thin.  But, maybe that is right because you are only suppose to cook it 10-12 min.  It states 13" x 18".  This size makes the cookies so flat that the icing almost overpowers them.  I think I would put it in a 9" x 13" next time and bake it about 15-20 min.(?) so that the cookie part is a little thicker.  The icing recipe also says a pkg. of powdered sugar.  As a child I remember 1 lb. boxes of powdered sugar so that is what I started with and then added more because I didn't think I had enough to frost them.  I should have only used the 1 lb.  The icing is a little too thick.  I think this cookie has a lot of potential.  The orange flavor adds a fun twist with the raisins and nuts.  I think Mom made these occasionally, but, as a child the raisins were not my favorite.  Once again I took a short cut with my food processor.  I put all of the dry ingredients with the nuts and raisins and pushed the button.  The nuts and raisins were chopped and ground wonderfully and the flout kept them from sticking too bad to the blade.  Great Shortcut!  I would make these again especially if I needed a cookie that would stay moist for serving the next day.  It has better flavor today than yesterday!

Fruit Bars - Hilda G.

1  Egg                                                               2  1/2  C. Flour
1  C. Sugar                                                       1/8  tsp. Salt
1/2  C. Shortening                                             1/2  tsp. Nutmeg
1/4  C. Orange Juice                                         1/2  tsp. Cinnamon
1  Tbs. Grated Orange Rind                              1  tsp. Soda
1/2  C. Chopped Nuts                                      1  C. Raisins, ground

Cream shortening and sugar.  Add juice and egg and blend.  Add dry ingredients, orange rind, nuts, and raisins.  Dough will be stiff!  Press on cookie sheet 13" x 18".  Bake no longer than 10-12 min. at 400o.F.  While still hot ice with 1 pkg. powdered sugar, 1 heaping Tbs. butter, grated rind of orange and enough orange juice to make a nice stiff frosting.  Cut into bars.  Good hot but better the next day.

Unbaked Cookies - Della G.

There are many different versions of these cookies.  I haven't tasted one I didn't like.  I have tried some that didn't set up very well but these are a great kind of fast, fun, yummy and not messy cookie.  I made them and delivered them to our home teaching families within a half hour of completion.  They set up well and were still soft and yummy the following day.  I was impressed.  The only negative comment I received was, "These have peanut butter in them, don't they.  I like them better without PB."  I consider this a winning recipe as long as PB isn't a problem in your world.  Sorry Natalie and Stephanie.  You better steer clear of these!

Unbaked Cookies - Della G.

3  C. Minute Oatmeal                                            2  C. Sugar
6  Tbs. Sifted Cocoa                                             1/2  C. Milk
1  Tbs. Vanilla                                                       1  Cube Margarine or Butter
                                                                             1/2  C. Peanut Butter

Mix oatmeal, cocoa and vanilla in a large mixing bowl.  Boil sugar, milk and margarine (butter) at rolling boil for 1 minute.  Stir in peanut butter until dissolved.  Pour over oatmeal mixture.  Stir until well mixed, quickly drop them by tsp. or Tbs. on waxed paper and let cool.  Makes approx. 24,  2" wide cookies (used Tbs.).

Creamy Rice by Leone L.

This is just rice pudding.  I am not a huge fan of rice pudding, but, if you like it, this is pretty good.  As advertised, it is creamy, and the flavor is good too.  I just don't like the little rice pieces.

Creamy Rice, by Leone L.

2/3 c rice

1 1/2 c hot water

1/2 tsp salt

1 T butter or margarine

1 qt cold whole milk

2/3 c sugar

1/4 tsp nutmeg

3 eggs

Wash the rice in hot water.  Combine rice, water, salt, and butter in a heavy pan; cover and cook on low for 7 minutes.  Add milk, sugar, and nutmeg; and boil slowly, stirring often, until the rice is done.  Lightly beat the eggs, slowly add some of the hot milk, beat quickly, to temper the eggs.  Remove rice from the stove and add the eggs, beating well.  Do not boil, or it will curdle instead of being creamy.  If it is too thick, you can add a little milk while it is still hot.

Skillet Macaroni and Beef by Mildred M.

My family loves noodles in every form, so I had high hopes for this recipe.  It did not disappoint.  This is easy to make and has basic ingredients that most people have on hand.  I have to admit that I cooked the onions and peppers with the ground beef instead of doing it after.  It is easier and the result is the same.  We put a little cheese on top and that is yummy too!!

Skillet Macaroni and Beef by Midlred M.  

1 1/2 lbs ground beef

1/2 lb uncooked macaroni

1/2 c minced onions

1/2 c chopped green pepper

1-1 1/2 T worcestershire sauce

1-8 oz cans tomato sauce

1 c water

1 tsp salt

1/4 tsp pepper

Brown the beef in a large, deep skillet.  Remove the meat and saute the macaroni, onion, and green pepper in the fat in the pan until the macaroni is dark yellow.  Return the meat to the skillet and add the rest of the ingredients.  Cover and simmer for 25 minutes, or until the macaroni is cooked to taste.  Serves 6.

Rice Sausage Casserole - Jenny S.

I really liked the overall flavor of this dish.  I made one big mistake.  In the era this recipe book was printed I don't know how often they could get pre-spiced sausage.  I remember mom always adding her own blend of spice.  I purchased Jimmy Dean original sausage thinking it would be ok.  I was wrong.  If unseasoned is available it might be better.  With the salt in the sausage, celery, and the soup it was too much salt.  I even left out the dash of salt.  I would make this again because my grandchildren ate it well and I liked it to.  The soup has just enough color so the casserole was pleasing and appetizing.

Rice Sausage Casserole - Jenny S.

1  lb. Sausage                                               3  Cans Chicken Rice Soup
2  C. Diced Celery                                       1/2  C. Raw Rice
2  C. Diced Onion                                        Dash Salt (optional)

Brown sausage.  Add onions and brown.  Add celery and brown again.  Add  rice and soup and mix well.  Pour into a casserole dish.  Bake 2 hours at 350o F.  Approximately 8 servings.

Veal (or ground beef) Casserole by Jennie S

This was good.  Not overwhelmingly wonderful, but definitely good.  I thought the cooking time was really long (1 1/2 hours), but the rice was done perfectly, and nothing was overdone.  I used the Worcestershire Sauce, since I prefer that to soy sauce.  Also, since it's Sunday and we don't have any Chinese noodles in the house, we put it over rice.  My husband and I agreed it would probably be better over Chinese noodles (but definitely edible over plain white rice).  This would be easy to prepare ahead of time or to throw together with some left over roast beef.  The cooking time is long, but the prep to put it in the oven was very short and easy.

Veal Casserole by Jennie S
1 lb veal or beef
2 T fat (I left this out)
1 1/2 C diced celery
2 small onions, chopped
1/2 C uncooked rice
1 10 1/2 oz can mushroom soup
1 1/2 cans water
3 Tbsp soy sauce or Worcestershire sauce
1 10 1/2 oz can cream of chicken soup
1 can chow mein noodles

Brown meat in fat.  Stir in all ingredients except noodles.  Pour into 2 qt baking dish and bake 90 minutes at 350 degrees.  Uncover for the last 10 minutes.  Serve over noodles.  Serves 6 (although my family of two adults and two kids ate less than half of it)

Caramel Topping for Sundaes- Lillian G

I have decided
there are two
types of caramel
topping.  There
is creamy (Mrs.
Richardson) or
just caramely
(Smuckers).
Which one do you want is the question to ask.  This
variety is Smuckers.  I did use milk not cream.  It is yummy and smooth.   the flavor is very good.  I did have to put it back on the heat to finish dissolving the sugar.  I think my brown sugar was packed a bit too much because it had a hard time dissolving (I probably had 1/4 C. too much).  But my personal favorite is creamy topping like using Grandma M.'s caramel recipe and just don't cook it as long as you do for popcorn balls or caramels.  (Mrs Richardson variety.)

Caramel Topping for Sundaes - Lillian G.

2  Tbs. Butter                                             1  C. Brown Sugar
1  Tbs. Karo Syrup (corn syrup)                 1/2  C. Milk or Light Cream
1  tsp.  Vanilla

Melt butter, add syrup and sugar.  Cook over medium heat, stirring enough not to let it stick.. Let bubble briskly for about 1 min.  Take off heat and stir in the milk or cream and vanilla.  If this does not dissolve put back on low heat but do not boil as it will curdle.