Bars Cookbook Desserts

Pumpkin Bars

2 C. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
2 C. sugar
4 eggs
2 C. pumpkin
1 C. oil
Nuts, chopped, optional

Sift the dry ingredients. Add slightly-beaten eggs, pumpkin and oil. Mix. Add nuts. Bake in two 9×13″ pans at 350º for 25 minutes. Sprinkle with powdered sugar or add cream cheese frosting.

Cakes Cookbook Desserts

Crescent Roll Cheesecake

2 pkgs. crescent rolls
1 egg yolk (save the white)
1 tsp. vanilla
2 – 8 oz. pkgs. cream cheese
1 C. sugar

1 egg white
1/2 C. sugar
1/2 C. nuts, chopped

Line 9×13″ pan with 1 package of crescent rolls. Beat the cream cheese, egg yolk, sugar and vanilla until smooth. Pour over crescent rolls. Place second package of crescent rolls over mixture.

TOPPING: Whip the egg white until foamy and spread over rolls. Sprinkle with the sugar and chopped nuts. Bake at 325º for 30 minutes.

Cookbook Side Dishes Vegetables

World Famous Potatoes

I got this recipe out of Capper’s Weekly. Very good the next day.

6 potatoes (2 1/2 lbs.)
3/4 C. water
1 stick margarine
1 pkg. dry onion soup mix

Cut unpeeled potatoes into 1/2″ slices. Melt margarine in water. Add soup mix. Layer the potatoes in a 2-quart casserole. Bake, covered, in 350º oven for 1 hour. Will hold indefinitely in warm oven.

Casseroles Side Dishes Vegetables

Broccoli Casserole

This is our cousin Lynn’s recipe, and I make it every year for Thanksgiving.

10 oz. frozen chopped broccoli, thawed
16 oz. cottage cheese
3 eggs
1 stick margarine
1/4 lb. Velveeta cheese, cubed
3 T. flour
Salt and pepper, to taste

Thaw broccoli. Beat eggs. Add flour, cheeses, salt, pepper, broccoli and finally margarine. Pour into a greased 1 1/2-quart casserole. Bake at 375°, uncovered, for 1 hour. Serves 4 to 6.

NOTE: To double, increase the amount of vegetable only.

Cookbook Side Dishes Vegetables

Creamed Peas

1 can peas
1/2 to 1 C. milk

Pour the peas into a saucepan; do not drain. Add 1/2 to 1 cup milk. Mix the flour, salt and water into a paste (the paste needs to be a thin mixture, like gravy). Slowly add the mixture to the boiling peas, stirring constantly. Serve over toast.

MICROWAVE VERSION: Drain half of the juice from the can of peas. Put peas and remaining juice in a glass bowl. Add 2 tablespoons margarine and enough flour to coat the peas. Microwave until butter melts. Add milk, stir and microwave until thickened. Serve over toast.

Cookbook Salads

Seven Layer Salad

1 head lettuce
1/2 C. green pepper
1/2 C. celery, diced
1/4 to 1/2 C. sweet onion
3/4 to 1 pt. Miracle Whip
3 T. sugar
4 to 6 oz. Cheddar cheese, grated
8 to 10 slices crisp bacon, crumbled

Fill 9×13″ cake pan 3/4 full of lettuce. Layer vegetables on top, in order. Mix Miracle Whip and sugar. Spread on top of veggies. Cover with cheese and bacon. Cover and refrigerate, preferably overnight.

Cookbook Desserts

Frozen Raspberry Delight

2 C. chocolate wafer cookies
1/2 C. margarine
1/4 C. sugar

1 C. chocolate fudge sauce (Mrs. Richardson’s, softened to pour point)
1 qt. vanilla ice cream, scoop soft
1 pt. raspberry sherbet, scoop soft
12 oz. frozen raspberries, no sugar
8 oz. Cool Whip

Pour fudge sauce over crust and refrigerate until cool. Put on ice cream by spoonfuls and intersperse sherbet. Swirl. Top with raspberries; press into sherbet. Spread Cool Whip over top. Sprinkle with crumbs. Freeze 6 hours or overnight. Let stand 15 minutes before serving,

Chicken Cookbook Salads

Spinach Chicken Salad

5 C. cooked chicken, cubed
2 C. green grape halves
1 C. snow peas
2 C. packed, torn fresh spinach
2 1/2 C. sliced (u-shaped) celery
7 oz. corkscrew macaroni, cooked and drained
1/2 large cucumber, sliced
3 green onions with tops, sliced

1/2 C. vegetable oil
1/4 C. sugar
2 T. wine vinegar (red wine vinegar)
1 tsp. salt
1/2 tsp. dried, minced onion
1 tsp. lemon juice
2 T. minced, fresh parsley

Put salad ingredients in one big bowl and refrigerate.

DRESSING: Combine in jar. Mix well. Refrigerate. Pour over salad just before serving and toss. Serves 8 to 10.

NOTE: May garnish with mandarin oranges (and mix rest of can in with salad).

Beef Cookbook Main Dishes

Pop-up Pizza

1 1/2 lbs. hamburger
1 C. green pepper, chopped
1/2 tsp. oregano
1/2 C. water
1 – 15 oz. can tomato sauce
8 oz. mozzarella cheese
1 C. onion, chopped
1 clove garlic, minced
Dash of salt
1/8 tsp. Tabasco sauce
1 env. Lawry’s spaghetti sauce mix

1 C. milk
1/2 tsp. salt
1 C. flour
2 eggs
1 T. oil
1/2 C. Parmesan cheese

Brown beef; drain. Combine all of the sauce ingredients, except cheese, and simmer for 10 minutes. Place in a 9×13″ pan. Add cheese. Prepare cheese. Prepare crust by combining milk, oil and eggs. Add flour and salt; beat. Pour over meat and cheese.
Sprinkle with Parmesan cheese. Bake at 400° for 25 to 30 minutes.

Beef Cookbook Main Dishes

Taco Crescent Pie

This is a recipe I got from Jefferson neighbor: Sandy Eaton. She swears it’s great. I can’t remember ever making it, but it does sound good.

1 1/2 lbs. ground beef
1/2 C. water
1 – 8 oz. tube crescent dinner rolls
1 C. sour cream
1 pkg. taco seasoning
1/3 C. sliced stuffed green olives
2 C. corn chips, crushed
1 C. Cheddar cheese, shredded
Lettuce, shredded
Tomato, chopped
Taco sauce

Brown and drain beef. Stir in seasoning mix, water and olives. Simmer 5 minutes. In 9″ or 10″ pie plate, form crust with rolls. Sprinkle 1 cup corn chips over bottom of crust. Spoon meat mixture over chips. Spread sour cream over meat and top with cheese. Sprinkle on remaining corn chips. Bake at 375° for 15 to 20 minutes. Serve in triangles, top as tacos.

Makes 6 servings.