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1E Ocs COOKBOOK
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COOKY BOOK
New DINNER FOR TWO COOKBOOK
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umber: Z2-80848
To Busy Women Everywhere-
Your l i fe is crowded; you don't have the t i me to spend i n the ki tchen
that your mother and gr andmother di d. Woul d n't you l i ke to put togeth
er real home-cooked meal s i n the l i mi ted t i me you have ? Betty Crocker's
Do-Ahead Cookbook was desi gned to hel p you do just that, by pl an n i n g
a n d doi ng ahead.
These reci pes were devel oped because of today's l i fe-styl e-hect i c, i n
for mal , f l ex i bl e, ever-changi ng. The i dea behi nd the reci pes i s ahead-of
t i me; you prepare food at l ess- busy t i mes, then store i t i n your freezer
or refri gerator unt i l it's needed.
For l ong-range pl a nni ng, there are reci pes for the freezer; for short-ter m
pl anni ng, the r efr i ger ator stores the food.
These foods- i n-reserve can be thought of as a savi ngs ban k-not on l y
for a rush-hour di n nerti me, but throughout the day, or for spur-of-the
moment si tuat i ons .
Mai n di shes, s al ads, vegetabl es, breads, desserts-they're al l hre, a l ong
wi th snack-type foods. Di recti ons for prepar i ng are ul t ra-cl ear, and
we've made i t especi a l l y easy for you t o fi nd the i n st ruct i ons for what
to-do when you're ready to serve the food.
A r eal boon to your pl an-ahead cooki ng l i fe i s exact storage t i me-we
gi ve i t wi th every reci pe. Al so detai l ed i nfor mat i on on freezi ng-how to
cool , wrap, l abel and freeze.
Al l of these reci pes were tested i n the Betty Cr ocker Ki tchens, and then
tested aga i n by homemaker s throughout the coun t ry. We're sure the
reci pes wi l l pass the most cruci al test of a l l -the on-the-spot cooki ng
test conducted i n the mi dst of your busy ki tchen. Here's happy cooki ng
and happy eati ng for a l l your fa mi l y-from now on!
Cordi al l y,
Contents
5
Your Freezr:
Long-Range PlannJng
7 Meats and Mai n Di shes
Beef Por k Veal Lamb Chi cken F i sh and
Seafood Cheese F reezer Di nners
34 Appetizers and Snacks
42 Sal ads
43 Vegetables
50 Breads
bT Desserts
Fr u i t
Por k L
1
mb Veal Chi cken and Tu rkey
F i sh and Seafood Beans,, Cheese and Eggs
T T B Appetizers
T 23 Sal ads
T 30 Vegetables
T 35 Breads
T 4T Desserts
Fr u i t Spectac ul a r
Cooki es Cakes Pi es
T 5b
Index
You
Freezer:
L
o
!
-
Plin
Your
Freezer:
ODMBD0
BDDD
/icturedontheprecedingpage:
CrpesSuzeIte|pageGJ)
Wi thout a doubt, one of the most val uabl e ap
pl i ances you can own i s a home freezer . I t i s
respons i bl e for a whol e new wor l d of food
preparat i on and meal pl a nni n g, and really
takes the burden out of day-to-day cooki ng.
If you use your freezer wi sel y, you wi l l al ways
be prepared for the expected as wel l as the un
expected s i tuat i on. Us e thi s do-ahead freezer
sect i on as a step- by-step workbook. Wi th a
freezer and the freezer reci pes i n thi s book,
you' l l be abl e to ta ke advantage of your super
mar ket's food "speci al s," and use your t i me to
best advantage.
Here a re some of the s peci al features i n o u r
freezer reci pes :
T The fi rst i tem ment i oned u nder the tit l e of
each r eci pe i s i ts recommended sto rage t i me.
Thi s recommendat i on i s the resul t of extens i ve
storage tests made i n the Betty Crocker Ki tchens.
It t el l s you how l ong thi s par t i cul ar food wi l l
stay a t i ts best whi l e stored under the proper
condi t i ons ( s ee pages 84-87) . After that t i me, the
food wi l l not be s poi l ed, but i t may l ose s ome of
i ts moi s ture or fl avor.
Z The number of s ervi ngs i s i ndi cated r i ght after
the storage t i me. You can, ther efore, pl an ac
cordi n g to your needs.
3 After the cooki ng d i rect i ons, the reci pe wi l l
tel l you to cool , wrap, l abel and freeze. Thi s
must be done cor rect l y i f you r food i s to mai n
tai n i ts hi gh qual i ty ( see pages 84-87) .
4 When you wan t to serve the food you have
frozen, turn to the r eci pe on ce more for the
post-freezi ng d i rect i ons. These a re l i sted bel ow
the c oo k i n g i n s t ruc t i o n s. Yo u ' l l |DC |nCm
qui ckl y by l ooki ng for thi s symbol : -whi ch i s
fol l owed by bol dface type. Read over a l l of the
d i rect i ons fol l owi n g the symbol when you' re
pl ann i ng your meal -and be sure to see i f there
a re other i ngredi ents to be added. Note that
most foods do not requi re thawi ng, but are
heated i mmedi at el y after they have been re
moved fom the freezer .
Meats ad
Mn Dishes
FREEZER MEAT LOAF
~
St ore no l onger tha n 7 mon th. Makes enough for
2 mfa l s-6 servi ngs each.
3 pounds ground beef
cup dry read cru mbs
3 cups mi | k
1 cup mi nced oni on
2 eggs
2 lo 3 leaspoons sa| l
2 lab| espoons Worcesl ershi re sauce
! leaspoon pepper
\ x a mged em| - | v de m a | , - pead eac
a' J evem y m omg-a- ed oa | pam , '`5`3
m c e- 1o -eVe mmed a| e y, ee oe ow }
\a p, a oe amd | eeze
2hours 35 mi nules beore servi ng, remove |reezer
Meal |oa rom reezer and u nwrap. HaIe u m
coveed m 35J" ovem u m | dOme, aoou | 2V2
ou - |a m o la | omce d u m g oaI m g | oal
6 - ev mg- )
!O 5crvc |mmcoiatcly. HaIe o mcoveeU m 35d"
ovem u m | dome, aooo| 1 ': oo - |a m Ol | |a|
omce d u mg oaI mg 1 oa | 6 - ev m g- }
| ozem / \a m | - e- 7
MEAT AND POTATO PI E
Store no l onger tha n 2 mont hs. Makes enough for
, meals-4 or servi ngs each.
2 pounds gr ound beef
2 cups i nsl anl mashed polalo puns
2 eggs
2 leaspoons sa| l
! leaspoon pepper
2 l ab| espoons i nsl anl mi nced oni on
cup cals up
2 c ups mi | k
\ x a m ged em | - ' v de oe| weem 2 o m
g ea-ed m c p e pam- , - pead evem y io
- eve ome mmed a | e y, -ee oe ow } \ap, aoe
a md |eeze
1 hour 15 mi nules beore servi ng, remove 1 pan
Meal and Polalo Pi e rom reezerand unwrap. [ave
ready. m - | a m | ma - ed pO| a| o po- emoog lo
+ - ev mg- } , V2 c o p - edd ed - a p Cedda
c ee-e
HaIe p e u m coveed m 35" ovem | h ou ^|| e
5d m m o | e- o| oaI mg, p epae po| a| o o ll - a-
d ec| ed om pacIage \ou m d po| a| o a oo m d
edge ol mea | , - p mI e c ee-e om po| a| o Ha!e
o m | cee- e - me | ed, 3 |o 4 m m u | e- 4 o
3 - ev m g- )
!O Serve I mmedia tely: ave eady m - | a m|
ma - ed po| a | o puJl - e m og | o + - ev mg- } ,
V2 c o p - edd eO - a p Ced a cee-
HaIe mea| p e m 3 5J" ov+n 4J | o 45 m m u | e-
^| | e 3Jm m u | e-o| oaI m g, pepae po| a| opuJl -
a- d ec| ed o pacIage `ou m d po| a| a ou m d
edge ol mea| , - p mI e c e- e om po| at oaIe
u m | ' cee-e - me | ed, 3 | o m+ m|- 4 o
5 - ev mg- )
B | oze / \a . |. - me-
CHI Ll
St ore no l onger than 4 mon t hs. Ma kes enough for
4 mea /s-6 servi ngs each.
4 pounds gr ound beef
10 medi u m oni ons, chopped ( aboul S cu ps)
4 cans (28 ounces each) l omaloes
1 can (1S ounces) lomalo sauce
cup ch| i powder
2 lab| espoons sugar
l ab| espoon p| us 1!z leaspoons sa| l
Coo- a d - | mea | a m d o m o m m 'o| c ovem
o a ge oa- | m g pa o m | mea| - oowm a m d
o om - | ede 5 poom ol| |a| 5 | ema m g
m g ed em | - ea| | oma| o m x | o e o m | | oo -
Med oce ea| , - mme o mcoveed 1 oo
m m u | e- 5 poo ol| | a| | m ec e- - ay
' v de Ci a momg | oo - | o o c o p | eeze
com | a m e - COo q o c - y Cove , aoe ad| eeze
4S mi nules be or e servi ng, remove 1 conlai ner
Ch i | i from reezer, di pconlai ner i nlo veryhol waler
j usl l o | oosen. Have reay. 1 ca 1 5Y2 ou ce- )
!. d ey bea - , d a med e-eve q u d )
' ace e-eved oeam q o d a d | oze o oc- m
- ao cepam Cove| g | y, coo-ove med o m g
ea| , | o m g occa- om a y, 2 m o | e- .mcove ,
coo- 2d m m o | e- om ge , -| m g m - dm ey oea -
m m o | e- oe| oe C - dome. 5ea - O w |
add | om a c powde | de- ed 6 -ev m g- )
CHI Ll AN D DUMPl i NGS
Makes enough for or 6 s ervi ngs.
Chi | i (above)
1 can (1S ounces) chi | i beans
package ( 14 ounces) corr mufin mi x
cup s hredded sharp Cheddar cheese
5 x oo s oe| oe e v mg, emove | c om| a me
C | o m |eeze, | aw a | oom | empea | o e
u urIi\ - o| | emed , m ol wa m ea | C and
oea m- w | qu d) ' a|ge - - e| u | m x
| u e oo - ked oce ea| - ' m | y
' epae mo ll m x a- d ec| ed om pac-ae
excep| decea-e m ' s | c ': c o p a m d -| m
c ee-e |op doog oy | a o e-poo | o - om | o
oo m g c Coo- u coveed ove ow ea|
1U m o | e- Cove | g | y, coo- | d m o | e-
CHUCKWAGON TURNOVERS
St ore no longer tha n J mont hs. Ma kes enough for
4 or servi ngs.
^cu! |I!!D
1 pound ground beef
Y cup chopped oni on
~ cup s hredded 5wi ss cheese
1 egg, bealen
leaspoon red pepper s auce
1!z leaspoons s a| l
2 l ab| es poons s ni pped pars | ey
|u\
2 cups a| | - purpose | our *
1 leaspoon sa| l
~ cup p| us 2 lab| espoons s horleni ng
4 lo S l ab| espoons co| d wal er
Coo- a md - | mea| a md o m om o m | om om -
| emde kemove | o m ea| , coo - g | y 5| m
ema m mg \ea| ' m g m g ed e| - , -e| a- de
'epae 'a- | y \ea- o e| o u ad - a | m | ooow ,
c u | - o| e mg | ooo g y 5 p m - e m wa| e ,
I | a o e- oom a | a | me, m ximg o | a | oo -
mo - | emed a m dd oo g a mo- | c ea m - - de ol oow
' | oZ | ea- poom- wa| e cam oeadded | meeded)
Ca | e doo g | o a oa , d v de m a |
ko eac a | | o 1 d m c c c e o ' g | y
| oo ed c o| coveed ooa d ' ace Y2 c o p-
mea | | mg o a | o| eac c c e 'o d pa- | y
ove | mg amd p e-- edge- | o -ea -ec o e y
' c s | op- o| | o move - -eve a | me- Ca e| o y
p ace | o move - om o m g ea-ed oa- m g - ee| o
-eve mmed a| e y,-eeoe ow.) ' eezeo coveed
o m | | m, aooo | 2 oo - Memove | o move-
| om oa - m g - ee| \ a p, aoe a m d e| o | o
| eeze
3S mi n ul es be or e serving, remove Ch uckwagon
Tu rnovers rom f reezer and unwrap, p| ace on un-
greased baki ng sheel. Ha-e +2 ovem o m |
oow , 2 | o J d m m o | e- Cavy o a | oma | o
-a oce - a mice add | om
!O 5crvc |cdiatcly. H a - e m 42 ovem o m |
o| ow, ZO | o ZD m m u | e- C avy o a | oma| o
- auce - a c e add | om
*If using seli-rising flour, omit salt irom Pa>try. Pa'ry made
wtth 'elt-mmg flour diife" in flavor an texture.
ITAli AN SPAGHETTI SAUCE
Store no l onger than 4 mon t hs. Makes enough for
24 s ervings-2 cup each.
Tomat o- Meat Sauce
+ pounds ground beef
cup o| i ve oi |
6 medi um on i ons, fi ne| y chopped
(aboul 3 cups)
1 cup in e| y chopped green pepper
8 c| oves gar| i c, mi nced
+ cans (16 ounces each) lomaloes
+ cans ( 1 S ounces each) lomalo sauce
Season i ngs
3 lab
j
espoons pars | ey f| akes
2 lab| espoons sugar
1!z lo 2 lab| espoons sa| l
1 lab| espoon oregano
lab| espoon basi |
leaspoon pepper
Coo-ad- | mea| a ge- - e| o 'o | cove
u | mea| - oow 5poo o|l | a| , -e| mea|
a- de
ea| o | o o q o a | pa Coo - a d -|
o o , geepeppe a dga c o o | o o
- | ede 5| | oma| oe- , | oma | o -a o ce, 5ea
-o g- ad | e mea | ea | , - | g occa- o
a y, o | 1oma| o\ea| 5 a o c e oo - ked uce
ea| , - mme u coveed 4 oo - 1o -eve m
med a| e y, -ee oe ow ) | v de - pag e| | - aoce
amog lour 1 qua | leeze c o | a e- o | ee
G c
_
p | eeze co| a e- Coo q o c- y Cove ,
aoe ad leeze
+ mi nules before srvi ng remove 1 conlai ner
| l a| i an 5paghell i 5auce from freezer, di p conl ai ner
i nl o very hol waler j us l l o | oosen. ' ` ace | oze
o oc - Jq ua | - aocepa Cove | g | y, ea|
ove med o m ea| , | u g occa - o a y, 2d | o
Jd m. u |e- keduce ea | , u cove ad - mme
1 d m u | e- \ e - auce ea| - , pepa e o|
coo-ed -page| | |o6 o - ev g- 5eve-aoc e
o o| coo-ed -page| | , pa-- 'a me- acee- e
!O Serve Immediately: Seve o o| coo-ed
- page| | , pa-- 'a me-a c ee-e. 24 - ev g-
: c u p mea| -auce eac ) |
| oze / `a | - me-
Makes enough for Ct 6 servings.
| l a| i an 5paghel l i 5auce ( | ef l )
1 can ( 1 S!z ounces) ki dney beans, drai ned
( reserve | i qu i d)
1 lab| espoon chi | i powder
+ cups hol cooked macaron i
' o | y | ve m u | es oe| oe -ev g, emove oe
! q o a | co | a e ' | a a 5 page| | 5aoce | om
| eeze , d pco | a e | ove y o| wa| e j o - | | o
oo-e ' ace e-eved oea q u d ad | oze
o oc- J q oa | - aocepa Cove | g | y, ea|
ove med u m ea| , | o g occa - o a y, 2d | o
Jd m o | e- ked oce ea| , - | oea- ad
c powde 5 mme o cove ed 1 d m u | e-
5eve o ma c a o
Storage Ti me for Beef at 0
Most cuts
Ground
For stewi ng
Li ver, heart, tongue
Cooked
9 months
l to 4 months
4 months
months
2 months
To prepare for freezi ng: Pl ace doubl e
l ayer of freezer wr ap between steaks,
chops, ha mburger patti es-to make
them easy to separate. Us i ng moi sture
vapor-pr oof wr ap, wrap cl osel y to el i m
i n ate a i r. Do not season before freezi ng.
You can freezer-store meat prepack
aged, just as you bought i t, for up to
2 weeks. Cook meat thawed or frozen.
To cook: Thaw wrapped meat i n refri g
erator or pl ace frozen steaks and patt i es
further tha n nor mal d i stance from b roi l
er. I n l00t o l2 oven, a l l ow ' t o '/
more than the nor mal cooki ng t i me for
frozen roasts.
1 0 | oze / \a . |. me
MI NI MEATBAL LS
Store no longer than 2 months. Makes enough for
J meals-4 or servings each.
3 pounds ground beef
Y1 cup mi nced oni on
1 Y2 cups dr y bread cr umbs
1 lab| espoon sa| l
leaspoon pepper
1 Y leaspoons Worceslersh i re sauce
3 eggs
4 cup mi | k
\ x a ged e | 5 ape onc | d o| mea|
m x| o e oy eve | ao e poo | o | o! coa .
' ace o meaed , e y O pa, 1 5. 1 d:1
c m Ha-e 4dJ ove o | do e, a ooo | !d
m o | e Ca oe -eved mmed a| e y Aooo|
o doze ea| oa ) Coo a oou | 5 m o | e.
' eeze o coveed 1 5 m o | e- ' ace pa| a y
| oze mea| oa - 1 q o a | | eeze co | a e
Cove, aoe ad e| om | o leeze kepea| 2
| me |c a e| y ad eae pepaa | o , o e
a y o| | me ec pe o | page | o ev g \
\ea| oa .
SWEET AND SOUR MEATBAllS
Makes enough for 4 or servings.
Mi ni Meal ba| | s ( above)
1 cup sweel and sou r sauce
| | | eem m o | e oe| oe ev g, emove 1 co
| a e \ \ea | oa |om | eeze ea | wee|
a d oo aoce a ge - e| o | | oo
' a ce | oze mea | oa aoce. ked oce ea| ,
cove | g m | y ad mme o | mea | oa a e
o| , a ooo| 1 d m o | e N ce cved o ce
SPAGHETTI AND MEATBAllS
Makes enough for 4 or servings.
Mi n i Meal ba| | s ( | efl)
1 j ar ( aboul 16 ou nces) spaghel l i sauce
6 or 7 ounces spaghell i
Parmesan cheese
' | | ee m o | e oe| oe ev g, emove 1 c o
| a e \ \ea| oa | o m | eeze ea| pa
ge| | a o ce ' a ge - e| o | | oo . ' ace
| oze mea | oa aoce kedo c e ea | , cove
| g | ' y ad mme o | mea | oa a e mo| , a ooo |
1 d m o | e
\ e meatoa ' mme , coo- page| | a
d ec | ed o pac -age. 5eve mea| oa a d aoce
o pagme| | , pa- 'a mes a c ee e
MEATBAllS ROMANOF F
Makes enough for 4 or servings.
Mi ni Meal ba| | s ( | efl)
2 lab| espoons bull er or margar i ne
l ab| espoon f| our
1 package (S. S oun ces) nood| es koman off
1Y2 cups mi | k
2 leaspoons pars | ey f| akes
2 l ab| espoons bull er or margar i ne
| | | ee m o | e oe| oe e v g, emove 1 c o
| a e \ \ea | oa | om | eeze. \e | 2
| ao e poo oo | | e a ge - ' e| kemove| om
m ea | , -| | oo ad a o ce m x 1 om ood e
koma ol| 5| m - ow y ea | , | g
co | a | y, o | a o ce oo . ' ace| oze mea|
oa aoce, mea| o | aoce oo . ked oce
ea| , c ove | gm| y a d mme o | mea| oa
ae o| , aooo| 1 d m o | e
\ e mea| oa mme , coo - ood e a
d ec| ed o pac-age excep| | p a ey | a -e
ad 2 | a o e poo o o | | e | o coo-ed ood e
Seve mea | oa - a d -ao c e om ood e-
Pi c t u r ed at r i ght , t op t o bot t om: S paghe t t i a n d
Meat bal l s , Sweet and S our Meat ba l l s a n d Mea t bal l s
Roma n of
12 | |oze / \a | O| - me-
Wi t h a f or k, pr i ck
t he past ry bet ween
and on t op of t he
pat t i es.
Ha mb u rger - On i on Hoedown
Ar r ange mea t
pat t i es on a 1U
i nch past ry squar e
a nd cover t hem
wi t h a 1 2- i nch
squa re.
HAMBURGE R- ON I ON HOEDOWN
Store no longer than J months. Makes enough for
2 mea/s-4 to 6 servings each.
Meat Pat t i es
2 pounds ground beef
2 eggs, s l i ght l y beat en
cup dry bread cr u mbs
2
1 cup cats up
cup chopped pars l ey
1 envel ope (about 1 V2 ounces) oni on
soup mi x
1 Y1 cups warm water
Past ry
4 cups al l - purpose fl our *
2 teaspoons sal t
1 Y2 cups shorteni ng
to cup col d water
\ x \ea| 'a| | e- g ed e | - , - mape | o 1 2
pa| | e-, ` c | c- .
'epae 'a- | y. \ea- u e l o u a d - a | | o
oow , c u | - mo| e g | m ooum y. 5 p s e
wa| e, 2 | ao e- poo - a | a | |:e, : x u |
a l' ou - :o - | eed a d dou m a ':o- | c ea -
- d e ol oow 1 | o 2 | ea - poo - wa| e| c a oe
added l eeded ) . Ca| me dou gm | o a oa ,
d v de | o 4 pa | - .
ko 2 pa | - pa- | y | o 1 d c m -u a e- l o
oo| | o: c u- | - ad 2 pa | - | o 1 2 c m -u a e-
t o| | op c u- | - . ' ace 1 d c m -u a e- o u
g ea-ed oas - mee| - , a age G :ea| pa| | e-
eve y o eac -u a e. Cove w | m 1 2 c m
-uae- , -ea edge-. ' e-- ' gm| y oe| wee :ea|
pa| | e- | o:a - -ev g- . \ | m to -, p c s - ev
ma | -- oe| wee pa| | e- ad| opol - ev g- . Hase
4dd ove4d |o 45: u | e- . Ca -eve wm o e
ec pe ::ed a| e y. o | o 1 2 -ev g- ) Coo
u c - y . \ap, aoe a d l eeze.
50 mi n utes bef ore s ervi ng, remove 1 package
Hambu rger- Oni on Hoedown from f reezer and
un wrap; pl ace on u ngreased baki ng sheet. ea|
4dU ove u | mo|, aoou| 45 : u | e-. | l
de- ed, - eve w | m | o:a| o - auce o oeel gavy.
4 | o G - ev g- . )
* I f us i n g s el f - r i s i n g flour , omi t sal t . Pa st ry made wi t h self
r i s i ng fl ou r d i ff er s i n t as t e and text u re.
EASY POT - ROAST
Store no longer than 6 months. Makes enough for
6 to o servings.
3 pound beef chuck pot - roast (arm, bl ade,
i ns i de rol l or shoul der cl od) *
2 teaspoons sal t
teaspoon pepper
2 medi um oni ons, sl i ced
1 can (8ounces) tomato sauce
1 tabl espoon brown sugar
1 tabl espoon horseradi s h
teaspoon prepared mustard
' ace mea| om 3d 1 o mc p ece o| eavy
d u | y a u m m u m l o 5ea - om w | - a | a m d pep
pe , - p m - e om on om mea | \ x ema m mg
m ged em| - , pou om mea| 'o d | o ove mea|
amd -ea - ecue' y 1o - eve mmed a| e y, - ee
oe ow ) 'aoe amd | eeze
4hours 15 mi nutes before servi ng, remove Easy
Pot - Roast from f reezer and pl ace wrapped meat i n
baki ng pan, 1392 inches. ' ! |o a - | o m
d u i mg -| oage, ovewa p w | lo ) Coo- m
35|I ovem o m | | emde , a ooo| + o o - ' ece
mea| omwa m p a| | e , -eepwa m w e ma - m g
Cavy oe ow)
CRAVY
5poom oh |a| | om o o| Add emoug wa | e
| o o o| | o mea- u e ? cup- , pou m | o pam
5a -e '
cup wa| e a md / c u p a p u po- e
| o u m coveed j a , - | - ow y m| ooo| ea| ,
- | mg c om- | am| y, u m| g avy oo - Ho amd
- | 1 m m u | e ' l de- ed, add l ew d op- oo| | ed
o owm oouq ue| - auce
!O Serve I mmedia tely: ' ace w apped mea| m
oa- m g pam , 1 3 ? m c e- Coo- m !u ovem
um| ` | emde, aoou | + ou - ' ace mea | om
wa m p a| | e , -eep wa m w e ma - mg Cavy
aoove)
* Bonel es s ru mp, t op or bot t om rou nd r oast can be us ed
i n t hi s reci pe.
| ozem / \a m | - e- 13
PEPPER STEAK
Store no longer than 4 months. Makes enough for
2 meals-4 or 5 servings each.
3 pounds beef round st eak, 1 i nch th i ck
Y cup soy sauce
1 cup wat er
cup sal ad oi l
t o VJ cup sugar
2 t abl espoons cornstarch
Y2 teaspoon gi nger
1 teaspoon garl i c sal t
2 medi um on i ons, cut i nt o \- i nch sl i ces
1 m la| ca el u y l om mea| , c u | mea| m | o
- | p- , ?1 ' m c * ' a ce m oa- m g d - ,
! 1 ': 7': 1 ': mce- \ x - oy - aucea m dwa| e ,
pou om mea| ke| ge a| e, | u m m g mea| oc
ca - oma y, ? ou - kemove mea| | om ma
made, e-eve ma m ade
ea| o m |u| c ovem o a ge - - ' e| Coo-
mea| m o , | u m m g l eq u em | y , u m | mea| o-e-
ed me- - , a oou| 1 5 m m u| e- 'ou e-e ved ma
madeom mea| \ x - u ga , co m- | ac, ime a m d
ga c - a | , - | m | o me a | a m d ma m ade. 5 p m - e
om om om mea| ked uce ea| , cove | g | y a m d
- mme ' ? | o ' 5 m m o | e- . v demea| a m d- auce
oe| weem | wo 1 qu a | l eeze com | a m e - Coo
q u c - y Cove, ' aoe a m d l eeze
30 mi nutes before servi ng, remove 1 contai ner
Pepper Steak f r om f reezer. Have ready: ? med u m
g eem peppe - , c u | m | o - | p- '/ m c w de) ,
? med u m | oma| oe- , pee ed a m d c o | m | o
e g| - , 3 | o + c o p- o| coo-ed ce
| p com | a m e o| mea| amd - a uce m| o vey o|
wa | e j u- | | o oo-e m ' ace ': cup wa| e amd
| ozem o oc - m a ge - - e| Cove | g | y, ea|
ove med u m g ea| , | o m m g occa - oma y,
u m | o| a m d ou oo y, a oou | ?d m m u | e- 5|
m geem peppe ked uce ea| , cove a md - m
me 5 m m u | e- Add | omao, cove a m d - mme
3 m m u| e- 5e ve om ce ,+ o D - ev mg- )
*Meat i s easier to cut wh en par t i al l y f rozen .
.
1 Frozen/Mai n Di shes
H U NGARI AN GOULASH
Store no )anger than J months. Makes enough for
6 to o serVings.
! cup shorteni ng
2 pouns beef st ew meat, cut i nt o
1- i nc cubes
1 cup oni on
i teaspbon i
_
nstant mi nced garl i c
cup
a sp
2 tabl espools Worcest ers hi re sauce
t abl epoon brown sugar
2 teaspoons sal t
2 teaspoons papri ka
Y2 teaspoon dry must ard
DasH cayenne red pepper
lY2 cups wat er
.
\e | -fo | e g a ge - - e| Coo- a d - |
:ea |, o ad ga - m o1e g u | :ea|
- oow ad o o - | ed+ Oa oll | a|
5| +:a g ged e| - Cove | g m| y, - :
me 2 |o Z' h ou - . io - eve ::ed a| e y, -ee
oe ow ) 'ou | o 1 u a | leeze co| a e
Coo u c - y Cove, aoe a d l eeze
45 mi nut es before servi ng, remove contai ner
Hungari an Gou l ash from f reezer; di p contai ner
i nt o very hot water )ust t o l oosen. ' a ce : c u p
wa| e a d l oze o oc- J u a | - a uce|a .
Cove | gm | y, mea| ove :ed u: ow mea|, | u
g occa- o a y, u | mo| a d ouoo y, a oou |
O : u | e- \m e gou a- m m ea| -, pepae mo|
coo1ed ood e- |oG | oo- ev g- 5e vegou a - m
o ood e-
I oServe Immedia t el y: ave eady '/ cupwa| e,
? | a o e- poo- l ou , mo| coo-ed ood e- |o
6 | o o - ev g-
5 m a -e wa| e a d | ou | gm | y coveed j a , s |
- ow y | o :ea| : x | u e ea |, - | g c o
- | a | y, u| g avy oo - Ho a d - | 1 : u | e
5eVe o ood e-
SWI SS STEAK
Store no longer than 4 months. Makes enough for
2 meals-4 servings each.
Meal
,
2 pounds beef round steak (top round,
bottoi round or s i rl oi n ), Y2 i nch thi ck
cup al l :pu rpose fl our
Y2 teaspoon sal t
!. teaspoon pepper
2 tabl espoons shorteni ng
Tomat o Sauce
! cup mi nced green pepper
1 !. cups mi nced oni on
1 can (16 ounces) tomatoes
1 teaspoon sal t
! teaspoon pepper
' g m | y - co e - u | ace o| mea|, c u | :ea| | o
o - ev g p ece- \ x l o u , : | ea- poo -a` | a d
| ea- poo peppe 5p - e m a | | m el ou : x
| u e o oe - de o| :ea | , pou d iu :ea|
ad poud e:a g l o u : x| u e
\e | - mo| e g a ge - - e| H ow:ea|
- m o| e g ove med u: mea| a oou | ! 5 :u | e-
ked uce mea| , cove | g m | y a d - ::e 1 mou
Add -:a a:ou | o| wa| e | ece- - a y
\ x 1o:a | o 5auce g ed e| - , pou o :ea|
io- evewmo eec pe ::ed a| e y, -eeoe ow )
Cove , - :e 1 5 : u | e- O v demea| oe| wee
? u gea -ed oa - g pa -, o o ? cme- 5poo
m a | | me -a u ce o :ea| eac m pa Coo
u c - y \ap, a oe a d | eeze
45 mi n ut es before servi ng, remove 1 pan Swi ss
St eak f rom f reezer and u nwrap. Coo - u coveed
OO` ove u | ` | ede , Jd |o 4d m u| e- 4
- ev g- )
I o Serve I mmediatel y: Cove | gm | y, - .:1e
u | | ede, a oou | O : u | e- o - ev g- )
Pi ctured at r i ght, top and bottom: Swi ss Steak and
Hunga r i an Goul ash
Frozen / Mai n O| s mes
Br ai sed Beef on Ri ce. We s h ow i t her e accompa n i ed
by Tomat o Mar i nade ( page 1 28) .
BRAI SED BEEF CUBES
Store no longer than J months. Makes enough for
Z mea/s-4 or servings each.
Meat a nd Veget abl es
cup but t er or margar i ne
5 medi um on i ons, s l i ced
1 pound f resh mus hrooms, sl iced
3 pounds beef stew meat, cut i nt o 1-i nch
cubes
Season i n gs
1 cl ove garl i c, mi nced
2 teaspoons sal t
teaspoon oni on sal t
Y4 teaspoon marj oram l eaves
teaspoon t hyme l eaves
teaspoon pepper
Sauce
1 cup beef broth *
1 tabl espoon pl us 1 teaspoons fl ou r
1Yz cups red Burgu ndy
2 or 3 drops red f ood col or, i f desi red
Di vi d i ng mea t and veget a bl es bef or e f r eez i ng
\e | ou | | e Ou| cm ove o a ge - aucepa
Coo- a d - | o o a d :u s m oo:- ou | | e
u | o o - | e de ke:ove vege| ao es l o:
pa , d a How:ea| w | m ga c sa:epa
5p -' e e:a g 5easo gs o :ea| \ x
oeel o|o| m a m d l ou , pou om :ea| Hea|,
s| g cos | a | ' y, u | s auce oo s Ho a d
s| 1 : u | e 5 | H u |u m Cove | gm | y,
s m:e 1`: | o 2 m ou |s, s | g o o a d
:u sm oo:s 5 : u | es oel oe oeel m x |\e s
doe
O v| de o y | m e:ea| amd vee|ao es oe| wee
| wo 2 qua | leeze co| a| e s 1o 1 co |a e,
add 't c u p o1 | m e sa uce m | me pa Coo
q u c -' y. Cove, ' aoe' H a sed Heel a d l eeze
1o o| me co | a e, add |e:a mg s auce a d
| me ed l ood co' o Coo q u c- y Cove, aoe
Heel Hou g u g o ad teeze
*Beef br ot h ca n be made by d i ssolvi ng 1 beef bou i l l on
cu be or 1 t eas poon i ns t ant beef bou i l l on i n 1 cup boi l i ng
wat er, or us e can ned beef br ot h ( bou i l l on) .
BRAI SED BEEF ON RI CE
Makes enough for 4 or servings.
1 contai ner Brai sed Beef (page 16)
2 t abl espoons cornstarch
2 t abl espoons soy sauce
1 can (10Y2 ounces) conden sed beef brot h*
(boui l l on)
3 cups hot cooked ri ce
|o | y l ve : \| e- oeloe - ev g, e:ove co
| a e aoe ed H a -ed Heel l o: l eeze O p
co | a e | o vey mo| wa| e j \- | | o oo-e
\ x co - | acm, -oy -a\ce a d oeel o o| m
med \: -a\cepa ' ace loze o oc - oo| m
ea| \coveed ove :ed \: mea| u | mo| ,
aoo\| Jd: \| e- 5eve o ce
* Beef br ot h can be made by di ss ol vi ng 2 beef bou i l l on
cubes or 2 teaspoon s i n stan t beef boui l l on i n 1' c u ps
boi l i ng wat e r.
| ze7*a O - m e- 1 7
A hea rty ma i n di sh J Ia francaisP, Beef Bourgui gnon
i s perfectl y compl eme nted by crusty French br ead.
BEEF BOU RGUI GNON
Makes enough for 4 or servings.
Aoo\| 5d: \| e- oe| oe -+v g, emove c o
| a e a oe ed 'Hee| Ho\g\ g o | om leeze
[ -ee Ha sed Heel Cu oe- ec pe o page 1 G ) .
O p co | a e | ovey o| wa| e j\-| | o oo-e
' ace : c\p wa | e ad | oze o oc- a ge
-a\cepa ea| \ coveed ove :ed \m ea| ,
| u g occa- o a y, \ | o| , a oo\| 45 m m
\| e- i ad | o a y -eved w | m ' ec oea d
!O Serve I mmedia t el y: 'epae H a -ed Hee|
C\oes [ page 1 G) excep|leeze o y 1 co
|a e [ l o H |a s ed Heel ) . Add e:a g - a\ce
ad | me ed l ood co' o | o e:a g m a l ol
| me:ea| : |\e, - eve.
1 8 | |oze / \a . O. s mes
As t hey bake,
br us h t he r i bs Z or
J t i mes wi t h part
of t he sauce.
Di vi de t he r i bs
i n t o serv i ng pi eces
by cut t i ng bet ween
bones wi t h a shar p
kni fe.
Pou r the remai n i ng s auce over the r i bs .
BARBECUED R I BS
Store no longer than 4 months. Makes enough for
|! o servings.
4Y2 pounds pork r i bs (sparer i bs, back ri bs or
count ry-styl e r i bs), cut i nto pi eces
Sauce
cup soy sauce
1 tabl espoon cornstarch
1 bott l e (18 ounces) barbecue sauce
A a ge :ea| :ea| y s de u p ope s a ow
oas| g pa . Oo o| add wa| e Oo o| cove
Ha-e J25 ove 1 ou s
` x 5auce ged e | s io seve ::ed a| e y,
see oe ow ) Os g / c u p ol | me s auce, oas| e
os 2 o 3 | :es, oa-e 45: \|es ' o e .
C ssc oss2 p ecesol eavyd u| ya u: u: t o ,
2 1 c es , ca el u y :o d | o s de ol Ou | c m
ove A a ge os lo ed Ou| cm ove
'ou | e e:a | g sauceo os Coo u c- y
\a p os sec u e y | e l o , e:ove lo:
Ou| cm ove , aoe a d t eeze
35 mi n ut es before servi ng, remove Barbecued
Ri bs f rom f reezer and unwrap. ' ace V2 c u p wa| e
ad l oze o oc- |u| c ove Cove | g | y,
ea| ove :ed u: g eat u | | oo s Me
d u ce ea| , s ::e cove ed u | o| , aoou|
V2 ou
!O Serve Immedia tel y: Os g a ol | e sa uce,
oas| e :ea| 2 o J | :es wm e oa- g O :
u | es oge
SWEET AND SOUR PORK
Store no longer than 7 week. Makes enough for
2 meals-5 or 6 servings each.
Meal
3 pounds l ean pork butt, cut i nt o 1 Y2- i nch
cubes
2 cups
3 eggs
1Y2 cups al l - pu rpose fiour *
3 teaspoons sal t
Sal ad oi l
Sauce
1 car (about 30 ounces) pi neappl e chu nks,
drai ned (reserve syru p)
cup cats up
' cup pl us 2 tabl espoons wat er
3 tabl espoons cornstarch
Y4 cup pl us 2 tabl espoons vi negar
tabl espoon sugar
tabl espoon Worcestershi re sauce
ea| mea| ad wa| e | g | y coveed 'u | c
ove u | wa| e oo - Med uce ea | , - mme 1 5
m u | e- a d d a Coo q u c - y
Hea| egg- - g| y a ge oow , add mea | 1o- -
mea| w | egg u | p ece- a e we ' coa| ed
\ x | ou a d - a | 5p - e | ou m x| u e o
mea | , | o- - u | we coa| ed ea| o : c )
a ge - - e| o e ec| c | ypa ove med u m
g eat H ow mea| o , a | a | me,
aoou| 5 m u | e-, d a Oo o| ovecoo- C e
mea c a oe -eveU mmed a| e y Me- eve a |
o| | e mea | , -eep wa m w e ma - g 5a uce )
Coo q u c - y O v de mea| a | \a p, aoe
ad | eeze
'epae 5a uce Add eoug wa| e | o e-eved
p ea pp e -y u p | o mea - ue | : c u p- \ x
p eapp e -y u p, ca| - u p, wa| e , c - | a c ,
v:eya , - u ga ad \oce- | e- e - a uce
med u m - aucepa Coo- ove med u m g
ea| , - | g co - | a | y, u | m x | u e | c -e-
ad oo - Memove | om ea | , - | p eapp e
c u - io -eve 1 mea mmed a | e y, e- eve
a 1 o1 -auce - aucepa , -ee g | ) | v de
- a uc e oe| wee | wo 1 p | | eeze co | a e -
Coo q u c- y Cove , a oe' a d | eeze
' oze / \a | - me- 1
20 mi n ut es bef ore servi ng, remove 1 package
Sweet and Sour Pork cubes and 1 contai ner Sweet
and Sour Pork sauce from freezer. Have ready:
? med u mg eepeppe - , c u | | o1 c p ece-,
1 med u mo o , c u | | o1 c p ece-, c u p-
o| coo-ed ce
O p co| a e o1 - a uce | o vey o| wa| e j u - |
| o oo-e ' ace / c u p wa| e ad | oze o oc-
a ge - aucepa Cove | g | y, ea| ove
med u m g ea| u | ' | awed , aoou| 1 5
m u| e-
\ e | e - a uce - | aw g, ea| ove | o +0
' wa p o - cu oe- , p ace | oze mea| o u
gea-ed oa - g - ee| ea| ove u | o| ,
! J | o | ? m u | e-
5| gee pepe ad o o | o - auce | ey
w ema c - p ) Med uce ea| , cove | g | y
a d - mme 5 m u | e 5 | po - cu oe- | o
- auce j u - | oe| oe -ev g. 5eve o ce 5 o
G - ev g- )
!O Serve I mmedia tely: ave eady 2 med u m
gee peppe - , c u | | o1 c p ece- | med u m
o o , c u | | o1 c p ece- , c u p- o | coo-ed
ce
Ho ad - | -a uce 1 m u | e Med u ce ea| , - |
g ee peppe a d o o 1ey w ' ema
c - p ) Cove | g | \, - mme 5 m u | e- l u - |
oe| oe - ev g, - | e- eved po - cu oe-
Seve o ce 5 | o G - ev g- )
* I f u s i n g se l f-r i s i ng fl our, decreas e s a l t t o 2 t easpoons .
Storage Ti me for Pork at 0
Mbst c
u
ts
Ground
Sau sage
Cooked
Ham ( uns l i ced)
4 to 5 months
2
m
ot hs
2
m
ont hs
2 mont hs
2 mont hs
Note : Ham s l i ces, baton and frank
furters l ose qua l i ty when frozen.
20 | ozem / `a . m O. - m e-
|lA
Store no longer than 4 months. Makes 4 pizzas.
Sauce
cup chopped oni on
h leaspoon i nslanl mi n ced gar | i c
2 cans ( 8ounces each) l omal o sauce or
2 cups s paghel l i sauce
7 leaspoon sa| l
|easpoon pepper
Dough
2 packages acl i ve dry yeasl
1 !. cups warm waler ( 1 0S l o 1 1 5" )
S
.
cups bu ller mi | k baki ng mi x
Toppi ng
2 cups s | i ced pepperon i ( aboul 8 ounces)
2!z cups s hredded mozzare| | a cheese
3 lo 4 leaspoons oregano
\ x 5auce mged em| -, -e| a - de ioma-e|ou g ,
d - - o ve yea-| m wa m wa | e 5| m oa- mg
m x, oea| v goou - y iu m doug om | o we
| o u ed ooa d m ead u m | - moo| , a oou|
?J | me A ow doug | o e- | a | ew m m u | e-
| v de doug m | o 4 pa | - , o eac pa| m | o
| J m c c c e ' ace om gea - ed oa- m g - ee| -
ea| ovm | o 4?5" 5pead aoo| / c u p - auce
om eac c c e A amge peppeo m om - auce,
- p m - e c ee-e amd oga mo om | op 1o - eve
m+ed a| e y, -ee oe ow } H a - 1 J m m u | e-
kemove ' z za- | om oa - g - ee| - , coo om
w e ac -- ' ace eac ' zza om cad ooa d c c e
\ a, a oe amd | ze
1 S mi nules beore servi ng, heal oven l o 425" .
kemove ' zza- | om| eeze u m we pamdemove
| o m cad ooad c c e- ' ace ' zza om ovem
ac - Ha-e u m | o| , a oou | | d m m u | e-
VAk| AT| ON5
Omi t peppe roni and subst i tut e one of the fol l owi ng:
1 pound bu| k | la| i an sausage, cru mb| ed and
browned
1 pound groundbeef, browned and seasoned
wi l h 1 | easpoon sa| l and s pr i nk| ed wi l h
!z cup chopped gr een pepper or 2 cups
s | i ced pi mi enlo-sl u ed o| i ves
!O Serve Immediately: Ha-e m 425" ovem
u m | c u- | - o owm a m d l m g - o| a:d
ou oo y, 1 5 | o ?J m m u | e-
LA5AL^
Store no longer than J weeks. Makes enough for
8 to !U servings.
Meat Sauce
1 pound bu| k | la| i an sausage or ground bee
' cup chopped oni on
1 c| ove gar | i c, mi n ced
1 can (16 ounc
s ) l omal oes
1 can ( 1S ounces) l omal o sauce
2 lab| es poon s pars| ey | akes
2 lab| espoons sugar
1 leaspoon sa| l
1 leaspoon bas i | | eaves
Cheese F i l l i ng
3 cups ( l wo 1 2- ounce carlons)
r i colla or creamed collage cheese
!z cup graled Parmesan cheese
1 lab| espoon pars | ey | akes
1!z l easpoons sa| l
17 l easpoons oregano | eaves
Base and Toppi ng
1 package (8 ounces) | asagne nood| es,
cooked and d rai ned
pound mozzare| | a cheese, s hredded
7 cup graled Parmesan cheese
Coo- amd - | mea | , om om amd ga c m a ge
- aucepam o |u| c ovem u m | mea| - o owm
a md om om | emde 5poom o1 |a |
Add | oma | oe- a m d oea- u p w | | o - 5 | m
ema m mg |ea! 5a u ce mged em | - ea | , - | mg
Occa- om a y, u m | m x| u e oo - keu ce ea| ,
- mme u m coveed u m | m x| u e | e com
- - | emcy o| - page| | - auce, aoou | 1 o u \ x
C ee-e ' m g mged em| -
ea| ovem | o 35 Me-e ve ': c u p mea| - auce
| o | m | op aye ' m u m gea-ed oa!ir p a m ,
| 3x x Z m c - , aye '/ eac o1 | e m ood e- ,
ema m mg - auce, mozzae a c ee- e amd co| | a
c eee m x| u e kepea| 3 | me- 5| ea e- eved
mea| - a uce om | o|, - p m - e ': c u p 'a me- am
c ee-e om mea| - auce H a -e u mcovee +5
m m u | e- Cam oe - eved mme a | e y ) Coo
q u c - y. \ap, aoe a m d l eeze
1 hour 10mi nulesbeore servi ng, remove |asagne
rom reezer and unwrap. Ha-e u m coveed m 35"
ovem u m | ou oo y, aoou | J ou
EGG FOO YONG
Store no longer than ! month. Makes enough for 4
or servings.
2 lab| espoons sa| ad oi |
3 eggs
1 cup bean sprouls, ri nsed and drai n ed
Y2 cup chopped cooked pork
2 lab| espoons chopped oni on
1 lab| espoon soy sauce
Hea| o ' m a ge -- ' e| Hea| egg- , - | e
ma m mg mged em| -
'ou ' cup m x| u e a| a | me m| o o \ | a
w de- pa| u a, pu- coo-ed egg u p ove mea| | o
l o m a pa| | y \em pa| | e- ae - e| , | u m a m d
o owm o| me de. Cam oe eVed mmed a| e|\
w | m5a\ce[ oe' ow) . j H' ace m \ eaed13 X 9 X
1: mcm to | pa m. Coo' q\ cs'\. \ ap, ' aoe' a m d
teeze.
20 mi nules beore serv| ng, h eal oven lo 375 .
Have ready. 5auce oe ow}
kemove cgg 'ooYomgl oml eeze a m d u m wap
Hea| u mcoveed u m | o| , aoou| 1 5 m m u | e-
5eve w | m 5auce
Nol e. ' l you p el e , ec pe cam oe d ou o ed - o
| a| a l cam oe -eved mmed a| e y amd a l
ca m o e l ozem
5AUC|
l ab| espoon cornslarch
1 leaspoon sugar
1 leaspoon vi negar
2! lab| espoons soy sauce
! cup wal er
\ x a mged em | - m - ma -a ucepa m Coo-ove
med u m ea| , - | mg com - | am| y, u m | m x | u e
| c -em- amd oo - Ho a md - | 1 m m u| e
| oze7*a O me- 21
VEAL WI TH TOMATO SAUCE
Store no longer than J months. Makes enough for
6 servings.
Meat
6 bone| ess vea| cul | el s ( aboul
4 ounces each)
cup sa| ad oi |
2 c| oves gar | i c, cr ushed
Tomat o Sauce
1 cup l hi n| y s| i ced on i on
1 jar (3 ou nces) s | i ced mus hrooms, dr ai ned
2 l ab| espoons | our
leaspoon sa| l
leaspoon pepper
1 can (8 ounces) lomalo sauce
2
1 cup wal er
'ou m d mea| u m | / m c | c- Hea| o amd
ga c m a ge - - e| ove med u m g ea|
H owm mea | q u c - y o , aoou | 5 m m u | e-
kemove mea| l om - - e| , - e| a- de ked uce
ea| | omed u m Coo- a md-| om om a dmu -
oom m - - e| u m | om om - | emde 5| m
l ou , - a | a m d peppe , pou | oma| o - auce a m d
wa| e om o om m x|\e. ea| , - | c om
- | am | \,\m | ' m x| u e oo ' - . Ho ' amd | 1 m \|e
ke| u m mea| | o - - e| Cove | g | ' y, - mme
u m | dome, aoou| 30 m m u | e- Cam oe - eved
mmed a| e y } A a m ge mea| a md - auce m u m
gea-ed oa - m g d - , 1 1 Y2 X lY2 x 1 Y2 mc e-,
o lo com| a me Coo q u c - y \ap, aoe a md
l eeze
1 hour be or e serv| ng, remove Vea| w| l h Tomalo
5auce rom reezer and unwrap. ea| u mcoveed
m 3 75 ovem u m | ' o| a m d ouoo y, 50 | o 55
m m u | e- ' l de- ed, - e ve w | o| coo-ed
- page| |
22 | |ozem / \a . m O. - me-
VE AL PARMESAN
Store no longer than J months. Makes enough for
4 servings.
Meat
4 bone| ess vea| cul | el s (4 ou nces each)
v
: cup dry bread cru mbs
Cu Parmesan cheese
v
: leaspoon sa| l
% leaspoon pepper
% leaspoon papri ka
1 egg
' cup sa| ad oi |
Sauce a nd Toppi n g
3 l ab| espoons wal er
1 can ( 8 ounces) lomalo sauce
! l easpoon oregano, i des i red
3 s | i ces mozzare| | a cheese
'ou md mea| u m | ' ' / m c | m c-. \ x c u mo-,
'a me-am cee-e, -a ' | , peppe amd pap -a. Hea|
egg - ' g | ' y. O p mea| m egg, | em coa| w |
c u mo m x| u e.
ea| o ' m ' a ge - - ' ' e| . H owm mea| q u c - ' y
m o ' , aoou | G m m u | e-. 1o -eve mmed a| e' y,
-ee oe' ow.\ kemove mea| |o u m gea-ed oa- mg
d - , 1 1 /: 7/: 1 : m c e- ea | wa| e, | oma| o
- aucea md oegam o m - - ' ' e| , - | m g com - | am | ' y,
u m | ' m x| u e oo ' - . 'ou - auceom mea| , a a m ge
mozzae ' ' a cmee-eom-a uce. Coo' q u c - ' y. \ ap,
a oe' amd l eeze.
55 mi nules beore servi ng, remove Vea| Parmesan
rom reezer and u nwrap. Ha-e u mcoveed m
375o ovem u m | ' dome, 45 | o 50 m m u | e-.
Nol e. A 1 pou m dvea ' ou m d -| ea-, /z m c m | c-,
ca m oe - u o-| | u | ed l o | me vea c u | ' e| - . Cu |
m | o 4 -ev mg p ec e-.
!O erve Immediatel y: ked uce mea| , add wa| e.
Cove | g m | ' y, - mme u m | ' dome, a oou| 30
m m u | e-. Add - ma ' a mou m | ol wa | e l mece-
- ay . } kemove mea| l om - - ' ' e| , -eep wa m.
'ou | oma| o - auce m | o - - e| . - | m oegamo.
Hea| - auce u m | ' | oo ' -, pou om mea| amd
a a mge mozza e ' ' a c ee-e om | op.
VEAL B I RDS
Store no longer than J weeks. Makes enough for
2 meals-4 servings each.
Meat
8 bone| ess vea| cul | el s (4 ou nces eac h)
Stufi n g
2 cups packaged herb-season ed sl uh| ng
1 pound bu| k pork sausage, browned and
drai ned
v: cup i ne| y chopped ce| ery
v
: cup shorl en i ng
Sauce
2 cans (10
v: ounces each)
condensed cream o mus hroom soup
cup m| | k
'ou m d mea| u m | ' '/ mcm | m .. r r . m g
a - d ec| ed om pac-age excep| -| m - au -age
amd ce' ey. 'e-- a oou | /z c u p - | u! l m g om eac
c u | ' e| | o w | m m : m cm ol edge. ko' ' u p, oe
g m m mg a| m a ow emd, - ecu e w | m woodem
p c -- .
\e' | - mo| em mg m ' a ge - - ' ' e| . H owm mea|
o' ' - m - m o| em mg. kemove mea| l o m - - ' ' e| ,
-e| a- de. 'ou oh l a| . ea | - ou p amd m ' - m
- - ' ' e| , - | m g com - | am | ' y, u m t . ' -a u ce - o| .
ke| u m mea| | o - - ' ' e| . Cove | g | ' y, - mme
u m | dome, a oou| 45 m m u | e-. io - eve wo' e
ec pe mmed a| e' y, -ee oe' ow. } O v de o' ' -
a m d -a ue oe| weem 2 u m g ea- ed oa - m g d - e-,
o o ? m c e- Coo' q u c - ' y. \ ap, ' aoe a m d
l eeze.
65 mi nules beore ser v| ng, r emove 1 conlai ner
Vea| Bi rds rom reezerand unwrap. Cove | g | ' y,
ea| m 4C ovem 40 m m u | e- . Omcove, ea|
20 m m u | e-. '' ace Vea ' H d - om wa m p ' a| | e
a md emove p c --. 5 | gavy, - poom om Vea
H d- . ( 4 - ev m g-. }
!O Serve Immediately: ' ' aeVea ' H d - omwa m
p' a | | e amd emove p c -- . 5 poom g avy om Vea'
H d- . o - ev mg- . }
LAMB CURRY
Store no longer than 4 months. Makes enough for
4 to 6 servings.
cup buller or margari ne
1 medi um on i on, chopped ( aboul Y2 c up)
. cup chopped green pepper
cup chopped ce| ery
1 app| e, pared and l hi n| y s| i ced
1 lo 2 leaspoons cu rry powder
l o Y leaspoon sa| l
Y4 cup a| | -pu rpose f| our
2 cups chi c
g
en brolh *
2 cups cubed cooked | amb
\e | ou | | e m a ge - aucepa m Coo- amd - |
om om, geem peppe , ce e y amd a pp' e m ou | | e
u m | om om - | emde 5 | m c u y powde , -a |
amd l ou Coo- ove ow ea| , - | m g c om
- | am | y, u m | m x| u e - o| Memove lom ee | ,
- | m oo| ea| , - | mg com - | a:| y, u m |
oo| oo - Ho a m d - | ! m m u| e 5| m mea|
Coo-, - | mg occ a- om a y, u m | o| , a oou|
1 0 m m u | e- io -eve m+ed a| e y, - eeoe ow }
lou m | o1 q u a |l eezecom | a m e Coo q u c - y
Cove| , ' aoe' amd l eeze
3S mi nules beore servi ng, remove |amb Cu rry
rom reezer. Have ready. 3 cu p- o| coo-ed
ce, copped peanu| - , a d coo-ed egg- a m d
c u |:ey l o accompam +em| -
| p com | a me ol cu y m | o vey o| wa | e j u - |
| o oo- em ' ace 'z cup wa| e amd l ozem o oc -
m 3 q u a | - aucepa m Cove | g | y , ea| ove
med u m ea| , | u m mg occa- om a y, u m | o|
amd ou oo y, a oou| 3J m m u | e- 5eve om ce
'a- - pea m u | - , a d coo-ed egg- a m d c u | m ey
!O Serve I mmedia tely: 5e ve om 3 c u p- o|
coo-ed ce 'a--coppedpea m u | - , a d coo-ed
egg- amd c u| mey
* Chi c ken brot h can be made by di s sol vi ng 2 c hi cken
boui l l on cubes or 2 t easpoons i n st an t c hi c ke n bou i l l o n i n
2 cups boi l i ng wat er , or use can n ed c h i cken brot h.
| ozem / \a m | - e- 23
SHEPHERDS' PI E
Store no longer than 2 months. Makes enough for
2 meals-4 servings each.
4 cups cubed cooked | amb, bee or vea|
cup chopped oni on
3 cups cooked mi xed vegel ab| es (e. g. , peas,
carrol s and /or cor n)
2 cups gravy*
\ x a m ged em| - ' v de oe| weem 2 u mgea -ed
! q u a | ca- - eo e- io - eve +med a| e y, -ee
oe ow } \a p, a oe a m d l eeze
6S mi nul es beore s ervi ng, heal oven lo 425".
Haveready. m - | a m| +a - ed po| a| opuh- emoug
lo 4 - ev m g - } , ? | a o e- poom - - m pped pa- ey
kemove 1 ca- - eo e5 ep ed- ' e l om l eeze
amd u mw a p Ha-e u m coveed u m | o| a:d
ou oo y, a Ou | ! ou Al | e c a- - eo e a - oa -ed
55 m m u| e- , p epa e po| a| o p u ll- a- d ec| ed om
pac -age \ou m d po| a| o om mea| + x| u e,
- p m - e pa- ey om po| a| o ( 4 -ev mg- . }
!O Serve One I mmedia tel y: a ve ead y m - | a m |
ma - ed po| a| o p u h- e m ou g lo 4 - ev m g- } ,
2 | a o e- poom - - m p ped pa - ey
ea| ovem | o 350 . 'epae po| a| o p u ll- a -
d ec| ed om pac-age \ou m d po| a| o om mea|
+ x| u e, - p m - e pa- ey om po| a| o H a -e u m
coveed u m | o | a m dou oo y, a oou| 3 0 + m u | e-
( 4 - ev m g- }
* Two can s | O' ounces eac h) g ravy can b e u sed.
Storage Ti me for lamb and Veal at 0
Mos t cuts
Grou nd
Cooked
to 9 mont hs
3 t o 4 months
2 months
24 | ozem / `a . m |. - m e-
LIIK O LHlLK^
Swre no l onger tha n 6 mon t hs. Ma kes enough for
2 mea /s-6 servi ngs each.
3- lo 3!z - pound broi | er - ryer chi cken, cul up
1 spr i g pars| ey
1 ce| ery sl a| k wi l h | eaves, cul up
2 leaspoons sa| l
' leaspoon pepper
' a ce a m ged em| - w | g o e| -) m a ge
t t e Add enou gh wat er t o cover . Hea t u n t i l
we | e boi l s . Red u c e heat ; cover t i g h t l y and
- mme o m | dome, aooo ' m o | e-
Coo' QUl CKl y. ke move - - m amd mea| | om
p ece-. Cu| mea| m | o a ge p ece- | v de mea|
oe| weem | wo 1 q o a | |eeze com| a m e- | : ' o
? c o p- eac) 5 | a brot h , 2 ' o J ' : co p-)
Di vi de br ot h bet ween cont a i ner s . Cove , aoe
a d | eeze
'-e |o C c -em k ce Ca- - eo e g| ) a m d
C c-em e| a zz m page 25)
Storage Ti me for Poul try at
Chi cken and Tu rkey
Du cks a1d Geese
Gi bl ets
Cooked Pou l t ry
i n b roth or gravy
9 months
mont hs
3 mont hs
1 mont h
mont hs
Note: Do not freeze any stufi ng.
To Thaw Frozen Poul try
In t he Refrigerator : Leave i n i ts wrap
pi n g. Al l ow about 2 h ou rs per pou nd.
Cook i mmedi atel y.
At Room Temperat ure : Leave wrapped ;
p0 l | m lo brown paper bag om a t ray.
Al l ow about J hou r per pou nd. Ref r i g
erate or cook i mmedi atel y.
Under Running Water : Leave wrapped.
Al l ow about ' / hou r per pou nd. Refr i g
erate or cook i mmedi atel y.
LHlLK^ K| Ll LA55KIL
Makes enough for 6 servi ngs.
Cooked Chi cken ( | el)
Sauce
' cup bull
p
r or margari ne
! cup a| | - pu rpose f| our
1' leaspoons sa| l
's leas poon pepper
1' cups mi | k
Ba!e
1z cups cooked whi l e or wi | d ri ce
1 can ( 3 ounces) s| i ced mus hrooms, drai ned
! cup chopped green pepper
2 l ab| espoons chopped pi mi enl o
' cup s| i vered a| monds
Cme oo oe| oe -ev mg, emove ! c om| a m e
CoO-ed Cm c-em | om |eeze | p com| a m e
m | o ve y mo| wa| e j o- | |o oo-em . ' ace | ozem
o oc- m a ge -a ocepa m Cove | gm | y, ea| ,
- | mgocca- om a y, u m | | a wed kemove| o m
mea|
ee ' oven t o U . Me l t b u t t e r l arge s auce
pam , -| m | oo , -a ' a md peppe Coo- ove
ow ea| , - | g com - | am | y, o m | ` s moot h a md
oo oo y kemove | om mea t . | 1 c up oo! h
a md | e m - ea | , -| mg com- ' a m ' y, o m |
- aoce oo - H o a m d - | ! m m o | e 5 ' m Ha-e
ed em ' -
'oo m | o o m gea-ed oa- m g d - , ! d o ! :
i nc hes . or l ': q o e | ca--e o e Ha-e o m coveed
+U |o m o | e- 5 p - e - m ped pa- ey on
t op f or added c o o
CHICKEN TETRAZZI N I
Ma kes enough for 6 servings.
Cooked Chi cken ( page 24)
Sauce
Y4 cup bul l er or margar i ne
Y4 cup al l pu rpose f| our
' le
spoon sa| l
!. leaspoon pepper
1 cup whi ppi ng cream
lab| espoons sherry, i desi red
Ba>e
7 ou nces hol cooked spaghel l i
1 can (3 ounces) s | i ced mus hrooms, drai ned
' cup graled Parmesan cheese
|me ou oe| oe - ev m g, emove 1 c om| a me
Coo-ed C c-em | om |eeze | p com| a me
m | o vey o| wa | e u- | | o oo- em ' ace | oz em
o oc - m a ge -a ucepa m Cove | g | y, ea| ,
- | mgocca- om a y, u m | | a wed kemove| om
m eat
ea| ovem | o 35d` \e | ou | | e age - auce
pam . -| | ou , -a | e d eppe Coo- ove
ow mea| , - | g com - | am | y, o m | - moo| m a d
ou oo y kemove | om m e a | , - | m 1 c u o o| m
amd | e cea ea| , - | mg co - | a m | y , o m |
- auceoo - Ho amd- | 1 m m u | e 5| - e y,
- page| | , c m c -em ad mo - m oom-
'ou | o o m gea-ed ? qo a | ca- - e o e 5 m - e
c ee-e om | op Ha-e o m coveed o m | oo oo y,
aoou | 3d m m u| e- lo oow , ace o el y o m de
oo e
Cooki [g Ti me
A di s h that you cook to freeze and us e
at a l ater date shou l d be a l i tt l e u nder
cooked ; ot herwi se i t may overcook as
i t emea| . \em you prepare a dou bl e
bat ch -one t o eat a n d one t o freeze
s et t he freezer batch ;S i de a few mi n
utes before i t i s fu l l y cooked.
| ozem / \a m | - e- 25
CH ICKE N A LA KI NG
St ore n o l onger tha n J mon t hs . Ma kes enoug/ 1 for
J meal s-4 or 5 servi ngs each.
2 cans (6 ounces each) s | i ced mus h rooms ,
drai ned ( reserve z cup | i qui d)
cup di ced green pepper
cup bu l l er or margar i ne
cup a| | - pu rpose)| our
2 leaspoons sa| l
z leas poon pepper
2 cups | i ghl cre
g
m
2z cu
ers
2 l easpoons par s| ey | akes
! leaspoon sa| l
2 c ups Chi cken Cravy ( | e l )
5| a ( mged em| - m | o C c -e Cavy 'ou
| o ? q ua | | eeze com| a m e Co | m ue | ocoo
q u c - y | m ece- - a\ Cove , aoe amd | eeze
24 hours before servi ng, remove Ch i cken A| mond
Cassero| e f r om f reezer and p| ace | n ref ri geralor.
Aboul 20 mi n ul es beore ser vi ng, have ready.
' c u p m -, ? | a o e- poo - - e y, H u | | eed
H ead C o mo- oe ow}
ea| m - a m d c c -e m x| o e m ? q o a |
- aucepam ove med u m mea| , - | . . m g occa- om
a y, u m | o| a m d ou oo\, 1 d | o 1 ? m u | e-
5| - e y, ea| - g | \ i u m | o - ev mg
d - , - p m - e H u | | eed H ead C u mo- om | op
C , ca m oe - eved om o| coo-ed ce )
BUTT| k| D Bk| AD CkUMB5
Coo- ad - | 1 | ao e- poo ou | | e o ma |ga e
a d cop d y o ead c u mo- ove med u mea|
o | c u mo- aego demo owm , a oou| 5 m o | e-
'ItOtG a t r i ght , t op t o bot t om: || | CktO OH |O u
l i ngs ( page 28) , Chi cken P i e ( page 28) and Chi cken
Al mond Casserol e
28 F rozen / Ma i n Di - me-
CHI CKEN PI E
Store no longer than 4 months. Makes enough for
4 or b servings.
1 package ( 1 0ounces) rozen
peas and carrols
1 can (8 ounces) sma| | who| e on| ons,
dra| ned
1 can (4 ounces) mus hroom slems and p| eces
2 cups c ul - up cooked ch| cken ( see 3- | n 1
Freezer Ch| cken~page 2b)
2 cups Ch| cken Gravy ( page 2b)
Pasl ry or 9-| nch One-crusl P| e ( page 77)
k -e loze pea- ad ca o| -w | m u g co d
wa| e | o e:ove c e c y- | a - 5 | pea- a d ca
o| - , o . o - , :u- m oo:- w | m q u i d ) a d
cm c-e | oCm c-eCavy Pou r | ou ea-ed
cm squ a re lo pan .
'epae 'a- | y, o | o c m -q ua e. |o d
a l , c u | - | - Ca el u y p a ce pa- | y on : x
| u e, pe-- edge- ol pa- | y o| o : ol lo
pa w | m l o - | eeze u coveed j u - | u |
c u- | - l :, aoou| 1 hou r. ke:ove l o: leeze
\ap, aoe ad e| u | o leeze
1 hour 30m| nules beoreserv| ng, removeCh| cken
P| e rom reezerand u nwrap. |oo-e y coveedge-
w | m 2- | o 3 cm - | p ol a u: u: lo |o
peve| exce-- ve oow g d u g oa - g Ha -e
450 ove u | c u- | - oow ad m x | ue
- ou oo y, aoou| 1 m ou 1 5 m u| e- |e| -e| 1 0
m u | e- oel oe -e v g
Storage Ti me for Cooked Di shes at 0
Precooked foods
wi t h sauce or gravy
months
3 months
I f you want to use a speci a l casserol e,
but not t i e i t up i n t he freezer, do t hi s .
L i ne t he casserol e wi t h heavy foi l and
cook t he food i n i t . Cool q u i ckl y; freeze
t i l l set. Remove di s h i n foi l from cas
serol e and wr ap. To heat, u nwr ap and
pl ace i n casserol e.
CHI CKE N AND DUMPLI NGS
Store no longer than 4 months. Makes enough for
4 servings.
4 c ups Ch| cken Gravy (page 2b)
Cooked p| eces o 1 ch| cken (see 3- | n- 1
|reezer Ch| cken~page 2b)
Pou r Ch i cken Gravy on ch i cken pi eces i n f reezer
conta i ner. Cont i n u e | o c oo q u c k y. Cover,
l abel and f reeze.
24 hours beore serv| ng, remove ch| cken and
gravy rom reezer and p| ace i n re r| geralor. |orly-
i ve m| n ul esbeoreserv| ng, have ready. /z c u p : -
a d ged e| - l o |u:p g- oe' ow)
ea| c m c -e a d gavy, m - ad V2 c u p wa | e
a ge - - e| ove med u: m ea| , -| g
occa- o a y, u | o| a d ou oo y, a oou| 1 5
: u | e-
' epae dougm l o |u: - dr op o | ao e
- poo | u - o| o c c-e Coo- u coveed
1 0 : u | e- . Cove | g m | y, c oo- 20 mi n ut es .
DUMP| | NG5
1 cups a| | - pu rpose | our*
2 teaspoons bak| ng powder
A teaspoon sa| l
3 l ab| espoons shorlen | ng
cup m| | k
\ea- u e l ou , oa- g powde ad - a | | o
oow Cu| - mo | e g u | m x | u e oo-- -e
mea 5| m -
* I f us i n g sel f-ri s i ng fl our , omi t baki n g powder and sal t .
CHI CKE N- RI CE ORANGE
St ore n o l onger tha n J mont hs. Ma kes enough for
2 meal s-4 servings each.
Meat
' cup shorlen i ng
Y cup butter or margari ne
! cup a| | -pu rpose f| our
1 leaspoon sa| l
1 leaspoon papri ka
leaspoon pepper
2 broi | er-fryer chi ckens ( 2Y l o 3 pou nds
each), cul up
Sauce
2 cups orange | ui ce
cup dry s her ry or app| e | u i ce
1 l ab| espoon brown sugar
2 leaspoons sa| l
1Cjj | Oy
1 | arge oni on, l hi n| y s | i ced
Yz cup chopped green pepper
can |6 ounces) s | i ced mus hrooms,
drai ned
ea| ovem | o -25o . ' m ove m , me | - o | em m g
amd oo | | e p . - | amdad o lo oa- m g pam- ,
1 3 X 9 X 2 mce- \ x l oo , | | ea- poom - a | , | e
pap -a amd peppe Coa | c c-em w | | oo
m x| o e ' ace I c c -em m eac oa- m g pe m,
| o m | ocoa| w | - o | em m g o m - - m - de o
Ha-e o coveed 30 m m o | e- \ x 5 a oc e m
ged em| - m -a ocea m ea| o m | m x | o e oo - ,
emove l om ea| amd -e| a - de
' o opp g, - p m - e a l | e om om , | e geem
peppe amd mo - oom- o eac c c - em ' oo
a l | e oa mge - a oce om eac c c -em 0 a -e
o m coveed o m | dome, aooo| 30 m m o | e- Coo
q o c - y \ a, aoe amd l eeze
4S mi nules before servi ng, r emove1 pan Chi cken-
ki ce Orange f rom freezer and unwrap. Have ready.
. mged em | - l o |amge M ce g | }
ea| c c -em o m coveed m 375 ovem o m |
o l , a ooo| 4J m m o | e- 'epa e Ca m ge M c e
g | } ' ace c ea md c c-em om wa m p a| | e
'oo oa mge -a oce m | o a - ma p | ce a m d
- poom oll la| , -eve w | c c-em a m d ce ' l
de- ed, ga m - w | oamge - ce- , + - ev mg- }
' oze / \a | - e- 2
OkANC| k| C|
1 ! c ugs boi | i ng wal er
1 cup uncooked regu| ar ri ce
2
1 cup orange | ui ce
' leaspoon a| | spi ce
1 leaspoon s a| l
ea| ovem | o375 . \ x a m ged em| - | ooog
y m o mg ea -ed 1 - o | : q o a | ca- - eo e L | O
oa - m g d - , 1 0 X 6 X 1 2 o 1 1 Y2 X 7Y2 X l Y2 mce-
Cove | g | y, oa-e o m | q o d - a o-o oed a m d
c e - | emde, 2 5 | o 3 0 m m o | e-
FR I ED CHI CKE N
St ore n o l onger t h a n 4 weeks. Makes enough for
2 mea l s-4 servi ngs each.
5a| ad oi |
2 cups a| | - pu rpose f| our
2 l ab| espoons sa| l
2 broi | er-
epper
\ x ea| ooda dce e y ` x ma yo a - e, o | o ,
- a | a m d eppe 'oo om sea | ood amd ce ey,
| os s Cove | gm| y , c a| eas | ? oo -
!O Serve Immediately: ave eady . 5ea| ood
5a ad , 2 m a d coo-e eggs, s ' ced, wa| e ce-s.
oow w | m 5ealood 5a a d Ca s w | egg
s ces a d wa| ec e- -
CHEESE SOUFFLE
Store no l onger tha n 2 mont hs. Ma kes enough for
4 servi ngs.
Y cup bull er or margar| ne
Y cupa| | - pu rpose | our
Y2 leaspoon sa| l
Y leaspoon dry musl ard
Dash cayenne red pepper
cup m I k
cup shredded process Amer| can cheese
( aboul 4 ou nces)
3 eggs, separaled
Y leaspoon cream o larlar
Bu t t er 4-c u p soufl
e
d i s h . Mel t bu t t er i n s auce
pan over l ow heat . St i r i n fl ou r and s easo n i ngs .
Cook over l ow heat , s t i r r i ng con s t an t l y, u n t i l
mi xt u re i s s moot h a n d bu bbl y. Remove f rom
heat ; st i r i n mi l k. Heat , s t i r r i ng con st a n t l y, u n t i l
s auce boi l s . Boi l a n d s t i r 1 mi n u t e. S t i r i n
cheese; heat u n t i l c h eese i s mel t ed a n d s auce
i s s moot h. Remove f r om heat .
Beat egg wh i t es and c ream of t a rt ar u n t i l s t i f
but n ot dry; set as i de. Beat egg yol ks u n t i l very
t h i c k a n d l emon col ored; s t i r i n t o c heese m i x
t u re. St i r about ' of t he egg wh i t es i n t o c heese
mi xt u re. Gent l y fol d mi xt u re i n t o remai n i ng egg
wh i t es .
Ca refu l l y pou r i nt o sou fl e d i s h . Wrap, l a be l a nd
f reeze.
2 hours beoreserv| ng, healoven lo325. kemove
Cheese 5ou| rom reezer and unwrap. Make a
4- i nch band of t r i pl e t h i c k nes s a l u mi n u m f oi l
2 i nc hes l on ger t ha n t he c i rc u mf eren ce of
s oufl e di s h; bu t t er one s i de. E x t end dept h of
d i s h by sec ur i ng f oi l ba n d, bu t t ered s i de i n ,
arou n d out s i de t op of di s h . Bake u n t i l k n i fe
i n s ert ed h a l fway bet ween edge a n d cen t er comes
ou t c l ean , 1 Y2 to 1 % hours . Ser ve i mmed i at el y.
Caref u l l y remove foi l band a n d s poon s oufl e
on t o servi ng pl at e.
Nole. Rec i pe can be dou bl ed . Pou r s oufl e i n t o
2 but t ered 4- cup s oufl e d i s hes .
F rozen / Ma i n Di s h es 31
MACARONI AND CHE ES E
St ore no l onger tha n J mont hs. Makes enough for
o to 8 servi ngs.
6 lo 7 ounces e| bow macaron|
(aboul 2 cups)
2 lab| espoons bul l er or margar| ne
2 lab| espoons | our
1Y leaspoons sa| l
Y leaspoon pepper
2 cups m| | k
2 lab| espoons graled on| on
3 cups s hredded process s har p Amer| can
cheese (aboul 12 ounces)
1 lab| espoon bul l er or margar| ne
Cook macaro n i a s d i rect ed on package; p l ace
i n u ngreased 2- q u a rt cas s erol e. Mel t 2 t abl e
s poon s bu t t er i n s aucepan over l ow heat . St i r
i n fl ou r, s al t and pepper . Cook over l ow h eat ,
s t i r r i n g con s t a n t l y , u n t i l mi xt u re i s s mo
o
t h a n d
b u bbl y. Remove from h eat ; s t i r i n mi l k. Heat ,
s t i r r i n g con s t an t l y, u n t i l s auce boi l s . Boi l and
s t i r 1 mi n
t e. St i r i n on i on a nd c hees e; heat
u n t i l cheese i s me l t ed a nd s auce i s OO
Pou r s auce on maca ron i ; dot wi t h 1 t abl es poon
bu t t er . ( To s
e
rve i mmed i at el y, s ee bel ow. )
Cool q u i c k l y. Wr ap, l a bel a n d freeze.
65 m| n ules before serv| ng, remove Macaron| and
Cheese rom reezer and unwrap. Bake u n covered
i n 425 oven u n t i l hot a n d bu bbl y t h rou gh ou t ,
a bout 1 h ou r .
!O Serve Immedia t el y: Heat oven t o 3 75 . Cover;
bake 30 mi n u t es. U ncover ; bake 1 5 mi n ut es .
Nol e. The Macaro n i and Ch eese can be d i vi ded
bet ween 2 u n gr eased 1 -q u ar t cas s erol es or foi l
pa ns , 8 X 8 X 2 i nc h es . Cool q u i c k l y . Wr ap,
l a bel and f r eeze. On e h ou r bef ore s ervi ng, heat
oven t o 425 . Remove 1 cas s erol e Macaron i and
Chees e f r om f reezer and u n wrap. B a ke u n cov
ered u n t i l hot and bu bbl y, abou t 45 m i n u t es .
( 3 s erv i ngs . )
J2 F rozen / Ma i n Di s hes
Freezer
Diners
Shape d i vi der compart ment s of f oi l .
Ar range foods i n compart ment s.
Mom' s N i ght Ou t ? Serve a
p i p i n g hot d i n ner f r om f r eezer
t o oven t o t abl e i n 25 t o 35
mi n u t es . We have des i gned ou r
fr eezer d i n ners u s i n g l ef t over
r oas t ed meat s and gravy; f r ozen,
can ned or l eftover veget a bl es
and a few s pec i a l s u r pr i s es t ha t
ma ke mom' s f r eezer d i n ners
ext ra s peci a l 1
Poi n t s t o remember i n pr epar i n g
fr eezer d i n ner s :
1 . F or eas e and q u i c k as se mbl y,
we recommend t hat you save
t he foi l t rays f r om c ommerc i a l l y
f r ozen d i n ners. I f you d on ' t
h ave any, u se foi ' broi l er pans ,
cake or pi e pans ; s hape d i vi der
compart ment s of foi l t o p l ace
i n t hese pans . F i l l t h e t rays wi t h
t h e des i red food, cover t i gh t l y
wi t h foi l , l abe l and f reeze.
2. About 35 mi n u t es bef ore
ser vi ng, heat oven t o 450 . H eat
f r ozen d i n ners i n foi l - covered
commerc i a l foi l pa n s 25 mi n
ut es , i n foi l - covered homemade
foi l pa ns 35 mi n u t es . ( When
heat i n g 2 or more d i n n er s i n
t h e s ame oven , a l l ow 5 mi n u t es
l onger . ) When you r d i n ner i n
cl udes F rench f r i es or pot at o
pu ff s, fol d bac k foi l t o expos e
pot at oes. J us t befor e s ervi ng, s t i r
gravy; s poon gravy on meat a n d
season wi t h s al t .
3. St ore no l onger t han 3 weeks .
4. Recommended port i ons f or
f r eezer d i n ner s :
MEAT
3 ou n ces roas t meat s wi t h YJ t o
' cup Gravy ( page 33) , or Yz c u p
s auce ( page 33 ) . ( The meat wi t h
ou t a gravy or s auce i s d ry a n d
h a s a " reheat ed" t as t e. )
POT ATO|5 Ok k| C|
Yz c u p Mas hed Pot at oes ( bel ow)
wi t h 1 t easpoon bu t t er
Yz c u p f r ozen F renc h f r i ed
pot at oes or pot at o pu ff s
I n s t a n t Ri ce ( bel ow)
Mashed Polaloes
Prepare i n st ant ma s h ed pot at o
pu ffs as d i rect ed o n package
f or des i red n u mber of servi n gs
except -add 1 t abl es poon add i
t i on a l mi l k f or each s erv i n g.
Coo l .
| nslanl k| ce
3 l ab| espoons uncooked | nslan l
r| ce
cup waler
leaspoon sa| l
Y2 l easpoon llt 0t tt ne
P| nch o curry powder, |
des| red
Pl ace a l l i ngred i en t s ! n foi l pan.
F reeze. When h eat i n g t he f r ozen
d i n ner , cook r i ce covered wi t h
foi l .
VEGETA8|E5
Yz c u p f rozen veget a bl es ( mi xed
veget abl es , cor n, pea s or
green bea n s ) wi t h Yz t easpoon
bu t t er or marga r i ne. Fr ozen
car r ot s ca n a l so be u sed, i f
you add 2 t a bl es poon s wat er .
YJ t o Yz c up can n ed or l ef t over
veget abl e s wi t h 2 t abl es poons
l i q u i d and Yz t eas poon but t er
or marga r i n e
ACCOMPAN| M| NT5
2 to 3 t a bl es poons c ran ber ry
s au ce, Mu s tard Sauce ( page
3 3 ) , mi n t j el l y, c h u t ney, f r u i t
pi e f i l l i ng wi t h a pi nch of
c i n n a mon . ( Pl ace i n s epar ate
compart ment . )
Muslard 5auce
1 lab| espoon buller or margar| ne
1 lab| espoon | our
Y2 leaspoon sa| l
Y4 leaspoon pepper
1 cup m| | k
3 lab| espoon s prepared muslard
1 lab| espoon horserad| sh
Mel t bu t t er i n s ma l l s aucepa n
over l ow heat . St i r i n f l ou r, s al t
and pepper. Cook over l ow h eat ,
s t i rr i ng con s t ant l y, u n t i l s moot h
and bubbl y. Remove f rom h eat ;
s t i r i n mi l k . Heat , s t i rr i ng c on
st an t l y, u n t i l s auce boi l s . B oi l
a n d s t i r 1 mi n u t e. St i r i n mu s
t ard and hors erad i s h . Heat u n
t i l hot . Cool .
About 1 cup.
CkAVY AND 5AUCE |Ok
|kOZEN D| NNEk5
To 1 packet ( 1 1 ou nces) gravy
mi x , add 1 % c u ps wat er
To 1 ca n ( 1 0% ou nces) gravy,
add % cup wat er
To 1 c u p ket t l e or pan gravy,
add "z c u p wat er
Cherry Sauce ( bel ow)
Cherry 5auce
Y2 cup cherry p| e | | | | ng
Y cup waler
1 leaspoon | emon j u | ce
Mi x a l l i ngredi ent s . Pou r on
ha m. E n ough sauce for 2 f rozen
d i n ners .
Var| al | ons or 5ubsl| l ul | ons
I f you ar e u s i ng l arge t rays , you
may h ave s pace t o t ry some
s pec i a l t reat s or you may s u b
s t i t ute t hem for pot at oes or
meat accompan i ment s . F or a
c.ha nge of pace, t ry ba ked
mu ffi n s , Z t easpoon s Dou b l e
Chocol at e Drops Dough ( page
67) or "1 to "z c u p can n ed choco
l ate or va n i l l a pudd i ng.
|kEEZEk D| NNEk5 THAT WE
kECOMMEND
Roast Tu r key wi t h Gravy
Cr an ber ry Sauce
B u t t ered Sweet Pot at oes
B ut t ered Green Beans
B l u eber ry Mu ffi n s
Va n i l l a Pudd i n g
Roa s t La mb wi t h Gravy
Ch u t n ey or Mi n t J e l l y
I ns t a n t Cu r r i ed Ri ce
B u t t ered Mi xed Veget abl es
Roa s t Beef wi t h Gravy
Sl i ced Peac h es or Peac h Pi e
F i l l i ng wi t h Ci n n amon
Twi ce Ba ked Pot at oes
B u t t ered Peas
B a ked Ha m wi t h Cher ry
Sauce ( l ef t )
S hredded Pot at o Pat t y
As paragu s
Car r ot s
B l ueber ry Mu ffi n s or
Dou bl e Ch ocol at e Dr ops
Dough ( page 67)
Roast Veal wi t h Gravy
B u t t ered Green Beans
Mu st ard Sauce ( l eft )
Fr enc h Fr i ed Pot at oes
Roast Por k wi t h Gravy
S pi ced Cr ab Appl e
Mex i c a l i Cor n
B roccol i Spears
Choc ol at e Puddi n g
Meat Loaf S l i ces wi t h Gravy
B u t t ered Mas hed Pot at oes
B u t t ered Ca r rot s
Ora n ge Mu ffi n s
F rozen / Ma i n Di s hes JJ
Roas t Tur key f reezer d i nner
Roas t Beef f r eezer d i n ner
Roas t Por k f r eezer d i n ner
J4 F rozen / Appet i zers a nd S n acks
Appetizers
ad Snacs
I N DI VI DUAL HOT SUB SANDWI CHES
Store no longer than ! month. Makes o sandwiches.
8 | nd| v| dua| |rench ro| | s ( aboul
oX2!z | nches each)
5ol buller or margar| ne
8 s| | ces sa| am| or boi | ed ham
8 s| i ces mozzare| | a cheese
8 s| | ces cooked l urkey or ch| cken
package (4-ounce s| ze) b| ue cheese,
cr umb| ed
Cut rol l s hor i zont a l l y i nt o 3 part s . S pread bu t t er
on a l l c u t s u rfaces . Layer s a l a mi s l i ce and c h eese
s l i ce on bot t om part of each rol l . P l ace second
part of rol l on cheese; t op wi t h t u r key s l i ce a nd
s pr i n k l e bl ue cheese on t u r key. Cover s andwi ch
wi t h t h i rd par t of rol l . Wr a p eac h s andwi ch i n
d i vi dua l l y i n heavy- dut y a l u mi n u m foi l . ( To
s erve i mmed i at el y, see bel ow. ) Label and freeze.
35 m| nules beore serv| ng, heal oven lo 450 .
Remove I nd i vi du a l Hot S u b Sa ndwi ches f rom
freezer; heat wra pped s andwi ches on oven
rac k 30 mi n u t es .
!O Serve I mmedia tel y: Heat oven t o 42 5 . Hea t
wra pped s andwi ches on oven rack 1 5 t o 20
mi n u t es .
TU NA SALAD SAN DWI CHES
Store no longer than Z weeks. Makes 4 sandwiches.
1 can (o!z ounces) l u na, dra| ned
cup | ne| y chopped sweel p| ck| e
! cup sa| ad dressi ng* or da| ry sour cream
!. leaspoon sa| l
5ol buller or margar| ne
8 s| i ces bread
Mi x al l i ngred i ent s except but t er a n d bread.
Spread bu t t er on bread, cover i ng to edges.
Spread f i l l i ng on 4 s l i ces; t op each wi t h a s econd
s l i ce. ( Can be served i mmed i at el y. ) Pl ace i n
s an dwi c h bags ; wra p each s andwi c h i n h eavy
d u t y a l u mi n u m foi l , l abel and freeze.
4 hours beore serv| ng, remove Tuna 5a| ad 5and-
wi ch(es) rom reezer and remove on| y o| | wrap.
Thaw i n s andwi ch bag( s ) at room t emper at u re.
* Do not u se mayonnai s e i n t h i s rec i pe .
VAk| AT| ON5
Shr i mp S a l ad Sandwi ches : Su bs t i t u t e 1 ca n
( 4 V2 ou nc es ) s h r i mp f or t una a nd u se on l y 6
s l i ces bread . Ri ns e s hr i mp; l et st a n d i n i ce a nd
wat er 20 mi n ut es bef or e mi xi ng wi t h ot her
i ngred i ent s . ( 3 san dwi c h es . )
Cr a b Sal ad Sandwi ches : Su bs t i t ut e 1 can ( lV2
ou nces ) c rabmeat , d rai n ed a n d cart i l age re
moved, for t u na.
Sa l mon Sa l ad Sa ndwi ches : Su bs t i t ut e 1 ca n
( 7% ou nces ) s al mon, d ra i ned, f or t u n a .
For Pepped- up Sandwi ches
F reezer-stored herbs or chopped on i on
add zi p to sandwi ches. To preserve
herbs, wash and dra i n ; wrap i n foi l or
pl ast i c bag. Put i nto carton or gl ass j ar
and store i n freezer. Peel , wash and
quarter on i ons ; chop, t hen scal d for T 'lz
mi n utes. Ch i l l i n i ced water. Drai n,
package and freeze i mmedi ately .
SPI CY RYE ROLlS
Store no l onger tha n 2 weeks. takes 6 sandwi ches.
u t t er Mi xt u re
!s cup sol bul ler
2 lab| espoons m| nced on| on
2 lab| espoons prepared muslard
2 leaspoons poppy seed
2 leaspoons | emon j u| ce
Dash cayenne red pepper
Rol l s and F i l l i n g
b rye ro| | s, sp| | l | nlo ha| ves
b s| | ces 5w| ss cheese (aboul o ounces),
cul | nl o ha| ves
o s| | ces sa| am| (aboul 4 ounces)
\ x Hu | | e \ x | oe mged em | - 5 pead H u | | e
\ x | u e om cu| - u l ace- ol o' ' - 'aye c ee-e
- ' ce, - a ' a m - ' ce amd c ee- e - ' ce om eac
oo| | om a ' l '' ace | op a ' l om c ee- e \a p
eac - amdw c m eavy d o | y a ' u m m o m lo '
o -eve mmed a| e' y, -ee oe' ow } ' aoe' a m d
leeze
40 m| nules beore serv| ng, heal oven lo 37S .
kemove 5 c kye ko' ' - l om l eeze , ea|
wa pped o' ' - om ovem ac - 35 m m u | e-
!OServe Immediately: ea| ovem| o35d oel oe
a- - emo ' mg o' ' - ea| wa pped o' ' - om ovem
ac - 25 m m o | e-
MuuNum HaudwtobeN
boz 2be zeezez
5
'
ead ou| | e o ma ga e om oead - ' ce-
5pead ome ol | e ' ' ' mg- oe' ow} om a ' l ol
| e- ' ce- , | opw | -ecom d- ' ce Cu| - am dw c e-
m a ' l '| ace m - amdw c oag-, wa p eac m m
eavy d o | y a' o m m o m lo ' , ' a oe' a m d l eeze
4 hours before serv| ng, remove sandw| ch(es)
rom reezer and remove on| y o| | wrap. i aw m
- a mdw c oag - } a| oom | empea | u e
FI L LI NGS
CH| PP|D B| ||-Ck|AM CH||5|
1 package ( 3 ounces) cream cheese, sol ened
1 package (3 ounces) dr| ed beef
5pead ceam cee-e om oo| | eed oead - ' ce,
| op w | d ed oeel. 5| oe mo ' o ge | a 3
wee-- c moug l o 3 - amdw c e-
' oze m / Appe| ze - a m d 5m ac- - 3S
D|V| | | D HAM- CH| || 5AUC|
1 can( 2ounces) dev| | ed
g
am
1 l ab| espoon p| us 1 leas poon ch| | | sauce
\ x mged em| - 5| oe mo ' om ge | am 3 wee--
c oug l o 2 - am dw c e-
5AkD| N|5, CAP|k5 AND CH| || 5AUC|
1 can (3A ounces) sard| nes, dra| ned
2 lab| espoons ch| | | sauce
2 leaspoons caper s, chopped
\ x m ged em| - 5| oe mo ' om ge | a m 2 wee--
c moo g l o 2 - amdw c e-
|kANK|UkT|k- APP|| 8UTT| k
1 l o2 lab| espoons app| e bul l er
1 ran ku rler, cul | engl hw| se | nlo l h| rds
5pead a pp' e ou | | e om o u | | eed oead - ' ce,
|op w | l a m -l u | e - ' ce- 5| oe mo ' omge | a m
3 wee-- c m oug lo 1 - a mdw c
5 Hk| MP- Ck| | N O| | V|- Ck|AM CH||5|
1 can (4 ounces) s hr | mp, r | nsed,
dra| ned and chopped
package ( 3 ounces) cream chee
e, solened
2 or 3 green o| | ves, chopped
( 2 lab| espoons )
\ x m ged em| - 5| oe mo ' om ge | am 2 wee--
c moog l o 3 - amdw c e-
P|ANUTBUTT| k- HON|Y- DAT|
2 l ab| espoons pean ul bul l er
1 leas poon honey
2 or 3 dales, chopped (1 lab| es poon)
\ x m ged em| - 5| oe mo ' om ge | a m 2 wee--
c moo g lo 1 -am dw c
Jb | oze /Appet | ze s a d 5 ac ss
RI BBON CANAPES
Store no l onger tha n 2 mon t hs. Ma kes 1 ri bbon
loa f /abCLt 'z OCZt| 4 x 7 - i nch ca napes) .
m c o- | lom 1 o s ced oal w | e a d 1
o s ced oal wo e wea| sa dw c oead
Co | eac oal o zo| a y | o 1 c s ces
' o eac ooo oal , s pead sol| eed oo | | e
o ma ga e o eac ol 2 s ces w | e a d
1 s ce wo e wea| o ead 'epae 3 Ca a p
s o ca d
ooad | ay, cove w | p as| c wa p \ap w |
a o m u m lo , a oe a d l eeze
4S mi n ul es beore servi ng, r emove|r ozenCanap
Tr ay rom reezer and remove a| umi num oi | . |e|
s | ad a| oom | empea| o e coveed w | | e
p a s | c w a p
CkEAMY DEV| |ED HAM
1 can (4 ounces) devi | ed ham
1 package ( 3 ounces) cream cheese, solened
l ab| espoon sa| ad dres s i ng*
1 leas poon s ni pped ch| ves
5l u ed green o| i ve s| i ces
\ x dev ed am, c eese a d s a ad d ess g
5 | c ves Ca s ca apes w | o ve- ces
Aooo| 1 c o p eoug l o 4 dozen 1 c
c a a pes }
* Do not use mayon n a i se i n t h i s r eci pe.
DEV| | E D HAM AND O| | VE 5PkEAD
1 can (4 ounces) devi | ed ham
2 lab| espoons chopped sl u ed gr een o| i ves
1 lab| espoon chopped pi ck| ed on| on
1 leaspoon s ni pped pars| ey
` x a ged em| s
Aooo | : cop eoog l o ? doze 1 c
ca apes )
CH| CKEN- HAM-CHEE5E 5PkEAD
1 can (5 ounces) boned ch| cken,
r| nsed and | ne| y chopped
cup | ne| y chopped ham
cup graled s harp Cheddar cheese
1 leaspoon sa| l
Dash pepper
Pars| ey | eaves
Mi x a l l ne en except pars l ey l eaves . Ga r
n i s h ca na p
e
s wi t h par s l ey l eaves.
About 1 1 c u ps ( enough f or 5 dozen 1 - i n c h
canapes) .
CH| || HAM 5PkEAD
1 can (4 ounces) dev| | ed ham
1 lab| es poon sa| ad dress | ng*
Y leaspoon on| on j u | ce
1 leaspoon m| nced ch| | | peppers
Creen o| | ve s| | ces
Mi x a l l i ngred i ent s except ol i ve s l i ces . Ga rn i s h
ca nap
e
s wi t h green ol i ve s l i ces .
About Y2 cup ( enough f or 2 dozen 1 - i n c h
canapes ) .
*Do not use mayon na i se i n t hi s reci pe.
CkEAM CHEE5E AND HOk5E kAD| 5H 5PkEAD
1 package ( 8 ounces) cream c heese,
so lened
2 lab| espoons sa| ad dress| ng*
1 leaspoon horserad| sh
Mi x c ream c h eese and sa l ad d res s i ng. S t i r i n
horserad i s h .
About 1 c u p ( enough f or 4 d ozen 1 - i n c h
canapes ) .
* Do not u s e mayonnai se i n t hi s reci pe.
CkABMEAT 5PkEAD
1 can ( 7 ounces) crabmeal, dra| ned and
carl | | age removed
" cup sa| ad dress| ng*
1 lab| espoon capers
Mi x a l l i ngred i ent s . Ga r n i s h canapes wi t h ad
d i t i onal ca per s.
About 1 cup ( enough f or 4 d ozen 1 - i n c h
canapes ) .
* Do not use mayonna i se i n t h i s rec i pe.
F roze n / Appet i zer s and S n acks J7
St ack 3 r i bbon
s l i ces , al t er nat i ng
l i g h t s t r i ps of br ead
over dar k ones t o
make a checker
boar d pat t er n.
b' i ce aga i n and
cut s l i ces i n hal f .
To make Checker
boar d Canapes
( page 36) , as sembl e
a r i bbon l oaf f rom
whi t e a nd whol e
.
wheat br eads and
3 Canape Spr eads,
t hen s l i ce
i nch t h i ck.
F rozen Can a pe Tray ( page 36) . As s or ted ca n a pes are
featu red here.
J | oze /Appet ze- ad 5ac<-
5H k| MP- D| |L 5Pk|AD
can ( 6 ounces) med| um s hr| mp, r | nsed,
dra| ned and | ne| y chopped
cup sa| ad dress| ng*
2 leaspoons | emon | u | ce
Y2 leaspoon d| | | weed
leas poon sa| l
Pars | ey | eaves
\ x a mged em | s excep| pa s ey eaves Ca
m s cama pe- w | pa- ey eave-
Aooo | % co p emoog lo 3 dozem 1 m c
canapes) .
* Do n ot use mayon nai se i n t h i s reci pe.
C|AM ANDCk|AM CHEE5E 5PkEAD
package (8 ounces) cream cheese,
so lened
can (8 ounces) m| nced c| ams, r| nsed and
dra| ned
leaspoon seasoned sa| l
leaspoon Worceslers h| re sauce
leaspoon on| on | u | ce
k| pe o| | ve s | | ces
\ x c eam ceese a m d c a ms 5 | m ema m m g
mged em | s excep| o ve s ces Ca m s cama pes
w | pe o ve s ces
Aooo | 1 / c o ps emoog l o 5 dozem 1 m c
camape- )
CkA8MEATAND MU5HkOOM 5PkEAD
1 can ( 7Y2 ounces) crabmeal, dra| ned
and carl| | age removed
1 can (4 ounces) mus hroom slems and
p| eces, dra| ned and | ne| y chopped
3 lab| es poons da| ry sour cream
leaspoon red pepper sauce
leaspoon horserad | s h
Y2 leaspoon sa| l
Pars | ey | eaves
P| m| enlo s | | ces
' me y c op c aomea| \ x a mged em| s ex
cep| pa s ey eaves amd p m em | o - ces Ca m -
c a mapes w | pa s ey eaves amd p m emt o
- ces
Aooo | 1 / c o ps emoog l o 5 dozem 1 m c
ca m ape- }
5AVOkY 5Pk|AD
1 package (3 ounces) cream cheese,
solen ed
cup bul l er or margar| ne, sol ened
1 leaspoon prepared muslard
% leaspoon cu rry powder
Y2 leaspoon horserad | s h
leaspoon Worceslersh | re sauce
leaspoon red pepper sauce
leaspoon on| on | u | ce
k| pe o| | ves
P| m| enlo
\ x c m eese amd oo | t e 5 | m ema m mg m
ged em| s excep| o ves amd p m em | o Ca m s
cam ape- w | pe o ves a md p m emt o
Aooo| 1 /c o ps emoogloaooo| 5 doz em1 m c
ca mape- }
CH| CKE N ANDMU5 HkOOM 5PkEAD
1 can (S ounces) boned ch| cken,
r| nsed and | ne| y chopped
can (4 ounces) mus hroom slems and
p| eces, dra| ned and | ne| y chopped
1 leaspoons sherry
Dash cayenne red pepper
Cockla| | on| on ha| ves
\ x a ' m ged em| s excep| om om a ves Ca
m - cama pes w | coc<| a om om a ve-
Aooo| 1 cop emoog lo 4 dozem 1 m c
ca mapes }
|| V|kWUk5T AN D MU5HkOOM 5PkEAD
pound | | verwursl
1 can (4 ounces) mus hroom slems and
p| eces, dra| ned and | ne| y chopped
leaspoon ch| | | sauce
Chopped hard-cooked egg yo| k
\as vewo s| w | m l o - o m | s moo| 5| m
mo - oom- a md c s aoce Ca m - m c am a pes
w | c opped a d coo-ed egg y o <
Aooo | 1 c o p emoog l o dozem 1 m c
camapes }
K| PPEkED HEkk| NC 5PkEAD
can (3! ounces) i ppered herr i ng,
drai ned
! leaspoon vi egar
! leaspoon re pepper saupe
Chop
[
ed hard-cookeq egg yo| k or
pi ck| e re| i s h
" s
\ x a mged em| - excep| egg y o - Ca m -
caape w | c
_
pped ad coo-ed egg yo -
o p c- e e -
^oou| '/ cu
j
emou
(
| o 1 d ozem 1 m c
cam ape- }
CHEESE ROllS
Store no l on
s r esh so l bread
2 lab| es poons bull
r,
g
e| led
\ x c eee-, - a ad d e- - g a d \oce | e- e
- auce, -e| a - de 1 m c u - | - | om o ea d k o
eac - ce emg| w -e u m | | m a m d a oou|
4/:4 mce- Cu| - ce- co- - w -e m a |,
- pead 1 ou mded | ea- poom | u cee-e m x | u e
om eac p ece ko u, oeg m m m g a | m a ow
emd, -ecu e w | woodem p c -- H u - o -
w | me | ed o0| | e io - eve mmed a| e y,
ee oe ow } ' eeze u mcoveed om u mgea -ed
oa- m g - ee| u m | | m, a| ea-| ? o u - | v de
o - a momg| eeze com| a m e - Cove , aoe a m d
e| u m | o | eeze
1S m| nules beore serv| ng, h eal oven lo 4S0 .
kemove C ee-e ko - | om | eeze , p' ace om
umgea-ed
_
a - mg - ee| Ha - e u m | ` g | oowm ,
aoou| 1 J m m u| e-
!O Serve I mmedia tel y: ea| ovem | o 4J' ' ace
o - om u mg|ea-ed oa- mg - ee| H a -e u m |
g | o owm , aoou | 1 J m m u | e-
| oze /Appe| ze - amd 5 m ac- 39
OL I VE- CHEESE BAL LS
St ore no l onger t han J mon ths. Makes J dozen
appeti zers.
2 cups shredded shar p nal ura| Cheddar
cheese
1 ! cups a| | - pu rpose | our *
!z cup bul l er or mar gari ne, me| led
36 p| m| enl o- sl ued o| | ves, drai ned
\ x c ee-ea dl o u 5| n ou | | e u m | x | u e
- - moo| ' | dou g - ee m- d y, wo - w |
a md- } 5 a pe d ou g oy eve | ea- poom | u -
aou m do ve- 1o- eve mmed a| e y, -eeoe ow }
' eeze u m coveed om u m gea-ed oa - m g - ee|
u m | vey | m, a| ea- | ? ou - ' ace c ee-e
oa - m p a - | c | eeze oag- 5ea , aoe a m de| u m
| o | eeze
2S m| nules beore serv| ng, heal oven lo 40 .
kemove C ve C ee-e Ha ' - | om | eeze , p ace
? m c e- a pa | om u m g ea- ed oa - m g - ee| Ha-e
u m | o| , a oou| ?d m m u| e-
!O Serve I mmedia tel y: ' a c e ? m c e- a pa | om
u m gea-ed oa - mg - ee| Cove , c a| ea- |
1 ou ea| ovem | o 4dd Ha-e 1 5 | o ?J
m m u| e-
* Do n ot u s e s el f - r i s i ng fl ou r i n t h i s reci pe.
GUACAMOLE
St ore no l onger t ha n ! mon th . Makes abou t 2 cups.
2 r i pe avocados, pee| ed and pi l led
1 medi um oni on, | ne| y chopped
or 2 sma| | green ch| | | es, | ne| y chopped
1 leaspoon sa| l
! l easpoon coarse| y grou nd pepper
! leaspoon ascorb| c aci d m| xl ure
\a - avocado- 5 | m ema m m g mged em| - ,
oea | u m | cea my io - eve mmed a| e y, -ee
oe ow } 'ou Cu aca mo e m | o 1 p m | | eeze
com| a me Cove, aoe a d | eeze
3 hours beore s erv| ng, r emove Cuacamo| e rom
reezer, l haw al room lemperalu re. Have ready.
1 med u m | oma| o, pee ed a m d | me y c opped
l u - | oe| oe - ev m g, - | m | oma | o
!O Serve I mmedia tel y: 5| m 1 med u m| oma| o,
pee ed amd | me v c opped
40 ' oze /Appe| | ze - a d 5 acs-
CRAB ROLLS
Store no l onger tha n 6 weeks. Ma kes 2 dozen
appetizers.
can (7 ounces) crabmeal,
drai n ed and carl i | age r emoved
cup dai ry sour cream
2 lab| espoons chi | i sauce
' cup chopped green oni on
z leaspoon s a| l
' leaspoon Worceslers hi re sauce
12 s | i ces resh sol bread
2 lab| espoons buller, me| led
` x c a omea| , - oo cea m, c - aoce, om om ,
- a | a m d \o ce
| e - e - aoce, - e | a - de m
c o- | - l om oead ko ea c - ce emg| w - e
o m | | m a m d a ooo| 4 /z4 m c e- Co | - ce-
c o- - w - e m a l, - pead ! oo mded | ea- poom l o
ca o m x | o e o eac p ece ko o p, oeg m m g
a| ma owemd, -ec o e w | woodem p c - - H o-
o - w | me | ed oo | | e o -eve mmed a| e y,
-ee oe ow } ' eeze orcoveed om o mgea -ed
oa- m g - ee| 0 | l m, a| ea- | 2 oo - ' ace
o - m l eeze com | a m e - Cove , aoe a m d
e| o m
| o l eeze
1S mi nules beore servi ng, heal oven lo 4S0.
kemove Cao ko - l om l eeze , p ace om o m
gea-ed oa- mg - ee| H a -e o m | g | oowm ,
a ooo | 1 J m m o | e-
To Serve I mmedia tel y: ea | ovem | o 4Jd ' ace
o - om o mea-ed oas m g - ee| Ha se o m |
g | oovm , aooo | ! J m m o | e-
ORI E NTAL- GLAZE D CHI CKE N WI NGS
Store no l onger tha n J weeks.
3 pounds ch i cken wi ngs ( 17 or 1 8)
' cup soy sauce
2 l ab| espoons sa| ad oi |
2 l ab| espoons chi | i sauce
cup honey
1 l easpoon sa| l
z l easpoon gi nger
l easpoon gar| i c powder
Y4 leaspoon cayenne red pepper, i desi red
o ea- e a d m g a- l mge lood, - epaa | e
c c-em w mg- a | j o m | oel oe ma m a | m g ` x
ema m mg m ged e m | - , poo om c c sem Cove ,
el ge a| e, | o m m g c csem occa - om a y, a |
ea- | ' oo
a- poe e-
w | - y o p } ` x ema m mg m g ed em | - , - |
m | o ge' a| m m x| o e 5a ad w o e - g | y
o mpy } 'oo m x | o e m | o oa - m g pa m , 8 X 8 X 2
o X X 2 m c e- Cove , a oe amd | eeze
' eeze a| ea- | 24 oo -
20 mi nules beore servi ng, remove |rozen kas p-
berry 5a| ad rom reezer. 'e| - | a md a| oo m | em
pea | o e 1 J m m o | e- Co | -a ad ' m | o - ev g
p ece-
FROZE N COCI AI L SALAD
St ore no l onger t ha n 4 weeks. Makes enough for
16 servi ngs.
2 cups da| ry sour c
eam
cup sugar
1 l ab| espoon p| us 1 leaspoon | emon j u | ce
1 can ( 30 ounces) ru | l cockla| | , dra| ned
2 med| u m bananas,
leaspoon sa| l
!s leaspoon pepper
ea| | oma| oe- | o oo g 5|
ema g ged e| - ke
| u m | o oo g, -epa a| e oea -
w | lo - ked uce ea| , cove
| g | y a d - mme u | oea -
ae | emde , 5 m u | e-
BAKE D || MA5 | N CkEAM
Makes enough for 4 servings.
1 package ( 1 0ounces) rozen
baby | i ma beans
cup | i ghl cream (20)
1 leaspoon sa| l
leaspoon pepper
ea| ovem | o 35C . ' ace a
mged em| m u mgea ed1 q u a |
caeo e Cove | g | y, oa-e
30 u | e.
D| || Y BkOCCO||
Makes enough for J or 4 servings.
1 package ( 1 0ounces) rozen
chopped brocco| i
lab| espoon bull er or margar i ne
leaspoon di | | weed
Coo- oocc o a d ec| ed om
pac -age, d a m . 5| m ou | | e
amd d weed
BkOCCO|| W| TH MU5TAkD
5AUCE
Makes enough for J servings.
1 package (10 ounces) rozen
brocco| i spears
l ab| espoon buller or margari ne
lab| espoon | i ghl cream
Y2 leaspoon dry muslard
1 leaspoon s ugar
Ys leaspoon pepper
Coo- oocc o a- d ec | ed om
pac -age, d a m 5 | m ou | | e
iu | o -ev mg d - \ x
c ea m, mu - | ad, - uga a m d
peppe, pou om oocco
5AVOkY BkOCCO||
Makes enough for J or 4 servings.
1 package ( 1 0ounces) rozen
chopped brocco| i
lab| espoon buller or margari ne
leaspoon a| | spi ce
Coo- oocc o a- d ec | ed om
pac -age, d a m . 5 | m ou | | e
amd a - p ce
5WE ET AND 5OUk BkU55E |5
5PkOUT5
Makes enough for J or 4 servings.
1 package ( 1 0ounces) rozen
Br usse| s sprouls
1 lab| espoon bull er or margari ne
1 leaspoon vi negar
1 leaspoon s ugar
2 s | i ces bacon, cri s p| y r i ed and
cr umb| ed
Coo - H u - e pou| a d
ec| ed o m pac -age, d a m . 5|
m ou | | e , v mega , uga a d
oac om
BkU55E|5 5PkOUT5 A |'OkANGE
Makes enough for J or 4 servings.
1 package ( 1 0ounces) rozen
Br u sse| s s prouls
3 lh i n orange s| i ces, cul i nlo
wedges
1 lab| espoon bull er or margari ne
1 l ab| espoon honey
leaspoon c| oves
Coo - H u - - e - pou| a d
ec| ed o m pac-age, d a m 5 |
o amge wedge-, ou | | e , om ey
a m d c ove-
CAkkOT5 ' N GkE E N ON| ON5
Makes enough for J or 4 servings.
1 package ( 1 0ounces) rozen
carrols
1 lab| es poon bull er or margari ne
2 green oni ons, s| i ced
Coo- ca o| - a- d ec| ed o
pac -age, d a m . 5 | m ou | | e
a d o m o m
| ozem/ Vege| a o e 47
B u t t er ed B l ack eye Asparagus ( page 46)
I t a l i a n Green Beans ( page 46)
Br us se l s Spr out s a I ' Or ange
4 | |oze /Vee| ao' es
Or ange- gl azed Car r ot s
Sweet Cor n
Veget abl e Medl ey
OkANGE-G|AZED CAkkOT5
Makes enough for J or 4 servings.
1 package ( 1 0ounces) rozen
carrols
1 l ab| espoon buller or margari ne
1 l ab| espoon orange marma| ade
2 l ab| espoons chopped pecans
Coo- ca| | o| s as d | ec| ed o
pac -ae, d |a 5 | | ou | | e|,
o| ae ma| ma ' ade a d peca s
VEGETAB|E COMB | NAT| ON
Makes enough for 6 servings.
1 package ( 1 0ounces) rozen
cau| i | ower
1 package ( 10 ounces) rozen
chopped spi nach
1 l ab| espoon buller or margari ne
1 l ab| espoon | emon j ui ce
Coo - ca u t owe| ad s p ac
s epa| a| e y as d |ec| ed o pac -
aes , d |a ios s cau t owe|
w | s p ac , s | | ou | | e| a d
e mo j u ce Ca | s w | ' emo
s ces
CAU || | |OWEk AND TOMATO
Makes enough for 4 or servings.
1 package ( 1 0 ounces) rozen
cau| i | ower
% leaspoon i nslanl mi nced
gar| i c
1 lab| espoon bul l er or margar | ne
leaspoon s a| l
1 medi um lomalo, cul i nl o
ei ghl hs
1 lab| espoon s ni pped pars| ey
2 l ab| espoons graled Parmesan
cheese
Coo-ca u | t owe|as d |ec| ed o
pac -ae, d |a a d |e| u | | o
s aucepa Adda | c, ou | | e| , sa |
a d | oma| o Cove| | | ,, s m
me | 2 | o 3 m u | es i u | | o
s e|v d s , s p| - e pa |s ey
a d c eese o | op
CH | || COkN
Makes enough for 3 or 4 servings.
1 package ( 1 0ounces) rozen
who| e kerne| corn
1 l ab| espoon buller or margari n e
leaspoon c h i | i powder
cup s | i ced ri pe o| i ves
Coo- co| as d |ec | ed o pac -
ae, d |a 5 | | ou | | e| , c
powde| a d o ves
5WEET COkN
Makes enough for J or 4 servings.
1 package ( 1 0ounces) rozen
who| e kerne| corn
1 l ab| espoon bull er or margar| n e
1 lab| espoon map| e-| avored
syrup
Coo- co| as d |ec | ed o pac -
ae, d |a 5| | ou | | e| a d
s y| u p
VEGETAB|E ME D|EY
Makes enough for 6 or servings.
1 can ( 1 6ounces) chop suey
vegelab| es
1 package ( 10 ounces) rozen
green peas
2 l ab| espoons buller or
margar i ne
1 lab| espoon soy sauce
||a c op s uey vee| ao' es,
| se w | | u c o d wa| e|
ad d |a Coo- peas as d
| ec| ed on package excep|
we peas ad wa| e| a |e oo '
, s| | cops uey vee| a o es
ked uce ea| , cove| | | ' y a d
s mme| 5 m u| es ||a , s| |
ou | | e| a d soy s a uce
CkUNCHY PEA5
Makes enough for 3 or 4 servings.
1 package ( 1 0ounces) rozen
green peas
1 lab| espoon buller or margar| ne
1 can (1 ou nces) shoeslr| ng
polaloes
Coo- pea a d ec| ed o pac -
age, da . 5| ou| | e a d
po| a| oe.
5ubsl| l ul | on
l cup c a ed | ecm t ed
o o ca oe uo | | u| ed to
|me po| a| oe.
CA55EkO|ED 5P| NACH
Makes enough for 6 servings.
2 packages ( 1 0ounces each)
rozen chopped s p| nach
1 leaspoon sa| l
!s leaspoon pepper
leaspoon | nslanl m| nced
gar| | c
2 leaspoons | emon j u| ce
1 lab| espoon | our
2 eggs
ea| ove |o 35C . Coo- p
ac a d ec| ed o pac -age ex
cep| mme| 3 m u |e, d a .
Hea| ema g ged e| w |
nad oea| e u geaed 1 -
qua| c a eo e u | ' vey we
m xed. 5| p ac m . Ha -e
u coveed 25 m u |e.
ZE5TY 5P| NACH
Makes enough for 3 or 4 servings.
1 package ( 1 0 ounces) rozen
| ea sp| nach
lab| espoon bul l er or margar| n e
2 lab| espoons mk
2 leaspoons horserad| sh
Coo- p ac m a d ec| ed o
pac -age, d a . 5| ou| | e ,
m - a d moead m .
VE GETAB|E 5AUCE5
Store no longer than 4 months in
the freezer (or 2 months in the
refrigerator) .
5easoned Bull er P| eces
* x !z c u p ou| | e o ma ga e
ol | eed, a d /z c u p a p u po e
t o u . 5| oe ol | me to ow
g eao g ad 4 o 5 d op
ye ow l ood co o .
cup graled Parmesan cheese
2 leaspoons ch| | | powder
1 leaspoon gar| | c powder
cup soy sauce
2 leaspoons chopped pars| ey
| akes
1 leaspoon d| | | weed
2 lab| espoons graled | emon
pee| and 1 l ab| espoon | emon
j u| ce
2 lab| espoons graled orange
pee| and 1 lab| espoon orange
j u| ce
|op m x | u e oy eve mea u
g | ao e pool u o| o waxed
pape. Cm u | l m, a oou|
1 m ou . | eeze o el ge a| e
coveedco| a e o o a | coag.
Frozen Vegelab| e w| l h 5auce
Coo- 1 pac-age aoou| 9
ou ce ) l oze vege| ao e, u g
/z c u p wa| e a d ec|ed excep|
-2 m u | e oeloe vege| a o e
doe, add 2 5ea oed H u | | e
' ece. Coo- 2 m u | e, |
ge | y u | auce moo| m.
Cann ed Vegelab| e w| l h 5auce
|a q u d t om J can abou|
1 6 o u ce ) vege| ao e | o
aucepa. ea| q u d u | |
oo , oo u | a oou| /z c u p
q u d ema . Ad d vege| ao e
a d 2 5eao ed H u | | e ' ece.
ea| ove med u m ea| u |
vege| a o e no| a d ou | | e
p ece me | . 5| ge | y u |
auce moo| m.
| oze/ Vege| ao e 4
Cr u nchy Peas
Zes t y Spi nach
Seas oned B u t t er Pi eces ( or ange)
50 F rozen / B reads
Brads
CHEESE SOUFFLE BREAD
b|O/6 /O /O/g6/ | /d/ O /O/|/5. dk65 ! /Od/.
1 package act| ve dry yeasl
cup warm water ( 1 05 to 1 1 5" )
cup | ukewarm m| | k ( sca| ded
l hen coo| ed)
Y1 cup buller or margar| ne, sotened
1 egg
teaspoon sa| l
teaspoon pepper
cup | ne| y shredded Cheddar cheese
1 cups a| | pu rpose | our *
5o t butter or margar | ne
Di s s ol ve yeast i n war m wat er i n l arge mi xer
bowl . Add mi l k, / c u p bu t t er, t he egg, s al t ,
pepper , c h eese and !z cup of t he fl ou r, mi x
on l ow s peed, scra pi n g bowl con s t a n t l y, /z mi n
u t e. Beat on med i u m speed, scra pi n g bowl
occas i onal l y, 2 mi n ut es . St i r i n r emai n i ng f l ou r
u n t i l dou gh i s s moot h . Sc ra pe dou gh f rom s i de
of bowl . Cover; l et r i se i n wa r m pl ace u n t i l
dou bl e, about 3d mi n u t es . ( Dough i s ready i f
i mpres s i on remai n s when t ouched . )
Beat d ou g h about 25 s t rokes . Spread even l y i n
gr eased 1 - qu a rt cas s erol e. Cover ; l et r i s e u n t i l
dou bl e, about 4d mi n u t es .
Heat oven t o 35" Ba ke u n t i l l oaf i s br own a nd
s ou n ds h ol l ow wh en t apped, 4d t o 45 mi n u t es.
I mmed i at el y remove bread from cas s erol e; p l ace
on wi re rac k. Br us h t op of bread wi t h bu t t er .
Cool 1 h ou r . Wrap i n h eavy- d ut y a l u mi n u m
f o i l , l abel and f r eeze.
4 hours beore sen| ng, remove Cheese 5ou|
Bread rom reezer and unwrap. Thaw at room
t emperat u re at l east J!z h ou rs . Rewrap l oaf i n
foi l ; h eat i n 4dJ oven u n t i l wa r m, 3d mi n u t es .
To serve, cut i n t o wedges wi t h s er r at ed kn i fe.
*I f u si ng s el f ri s i ng f l our , omi t sa l t .
PUMPE RNI CKEL RYE B READ
Store no longer than J months. Makes 2 loaves.
3 packages act| ve dry yeasl
1 cups warm waler ( 1 05 l o 1 1 5" )
Y2 cup mo| asses
4 leas poons sa| l
2 lab| espoons shorlen| ng
2 lab| espoons caraway seed
2A cups rye | our
1 t o1 cups a| | pu rpose | our*
Di s s ol ve yeast i n wa r m wat er i n l a rge bowl .
Mi x i n mol asses, s a l t , s hort en i ng, caraway seed
a nd rye f l ou r; beat u n t i l s moot h . S t i r i n enough
wh i te fl ou r t o ma ke dough easy t o h and l e.
Tur n dough on t o l i gh t l y fl ou red boa rd . Cover ;
l et s t and 10 t o 1 5 mi n u t es. Kn ead u n t i l s moot h ,
about 5 mi n u t es. Pl ace i n greased bowl ; t u r n
greased s i de u p. Cover ; l et ri se i n war m p l ac e
u n t i l dou bl e, abou t 1 /z h ou rs .
P u n c h down dough; rou n d u p, cover and l et
r i s e aga i n u n t i l dou bl e, abou t 5d mi n u t es .
Grease bak i n g s heet ; s pr i n k l e cor n meal on
greased s h eet . Pu n c h down dou gh ; d i vi de i n
h a l f . S h ape eac h h a l f i n t o rou n d, s l i gh t l y fl at
l oaf . P l ace l oaves i n oppos i t e cor ner s of bak i n g
s heet . Cover ; l et r i se 1 h ou r.
Heat oven to J/5" . Bake J0 t o J 5 mi n u tes .
Cool . ( Can be served i mmed i at el y. )
Cool l oaves 1 /z h ou rs. Wra p i n h eavy- d u t y
al u mi n u m foi l , l abel a nd freeze.
2 hours 30 m| nutes beore serv| ng, remove Pum-
pern | cke| kye Bread romreezer. Thaw i n wra pper
at room t empera t u re.
* I f us i ng sel f - ri s i ng fl our , omi t sa l t .
BlUEBERRY COF FE E CAKE
St ore n o l onger than J mon t hs . Makes Z cakes-
9 to 1 2 serv i n gs each.
4 cups a| | - pu rpose | our *
1 cups sugar
1 labl espoon p| us 2 leaspoons
baki ng powder
1' leaspoons sa| l
Y2 cup shorleni ng
1 Y2 cups mi | k
2 eggs
4 cups resh or rozen b| ueberri es
Toppi ng ( be| ow)
Conecl i oners' C| aze ( be| ow) ,
i desi red
ea| ove |o 35" Cea- e 2 aye pa - , ' 1 :
mc hes , o 2 oa- m g pa m- , ' ' 2 m ce- \ x
a ged e| - excep| o oeoe e- , iopp m g a m d
Co |ec | om e - C aze o | mO - | eed , oea|
v gooo - y : m m o | e Cae| o y -| m o oe
oe e- 5pead a | | e oa| | e eac pam ,
- - e iopp mg om oa| | e Ha -e o m | wOodem
p c- m -e | ed cem| e cOme- Oo| c ea m , 45 | O
5d m o | e-
Coo - g | , ' z z e Co |ec| ome - C aze Om
| op Ca m oe -eved mmed a| e y ) Coo | O
oo g y \ ap, aoe amd | eeze
50m| nules beore servi ng, r emoveB| ueberry Co -
ee Cake rom reezer and unwrap. Hea| u cov
eed 35J` ove o | wa m, 45 m o | e-
TOPP| NC
\ x 1 cop - oga ,
-
/) c o p a po o- e | Oo ,
| ea- poo c m ma mOm a d ': c o p - o| | oo | | e
CON ||CT| ON|k5' C|AZ|
\ x 2 c o p- com|ec| ome - - o ga , ' / c o p oo | | e
o ma ga me, -o| | emed, ad 1 | ea- poo vam e
5| m / |o : c o p wa| e , aooo| 2 | a o e- poOm-
a| a | me, o m | g aze - - pead m g c Om - - | emcy
* I f u s i ng sel f - ri s i ng fl our , omi l ba k i n g powder a nd sa l t .
| oze / H ead- 51
BUTTE RY STRE USE l COF F E E CAKE
Sl ore no l onger tha n J mon t hs. Makes Z cakes-
J t o !Z servi ngs ea ch.
3 cups a| | - pu rpose | our *
1 Y2 cups s ugar
1 l ab| espoon p|
_
s 2 leaspoons
baki ng powder
1 Y2 leaspoons sa| l
V2 cup shorleni ng
1' cups mi | k
2 eggs
Ci n namon- Nul | i | | i ng ( be| ow)
5lreuse| Toppi ng ( be| ow)
Con ecl | oners' G| aze ( | e l ) , | des| red
ea| ovem | O 3 5" Cea- e 2 aye pa m- , '1 :
m c e- , O 2 oa- g pa m - , ' J 2 mce- \ x
a m ged em | - exce| C m m a mom No | m g,
5| eo- e 1opp m g amd COm | ec | om e - C aze
o m | mO - | eed , oea| v OOo - y ': m m o| e
5 pead /
| espoons mi | k
| - - o ve yea- | m wa m we| e m age m xe
oow Add - 0ga , -a | , egg, egg yo - , '' c o
o0 | | e a d 1 '' c 0 p- ol | e l o0 , m x om ow
- eed , - .a m goow c om | e m | y, '' m m 0 | e Hea |
om med o m - peed , -c a m g oow occa - om a y,
aoOo | 1 0 m m o | e-
| m em+ m m g l oo , | e a mom d- , c | om ,
ce e- , a - m - amd emom ee 5ca e doog
lom - deol oow Cove , e| -e m wa m p ace
o m | d o0 o e, aooo | 1 : oo
Hea | do0 2 5 - | o-e- Cove | g | y , el ge a| e
a| ea- | 8 o0 - 0 m doog om| o we l o0 ed
ooad, coa| w | l oo D v de doog m a l ,
pe- - eac a l m | o ova , aoo0| ! d m ce-
5p ead 3 | a o e-poom- oo| | e om eac ova o d
m a l emg| w -e, pe- - o m y lo ded edge l m
y ' aceom gea-
| o ec| ag e, 1 c e- . 5pead
o o | | e om doo gm 5 p m - e - o ga amd c a mo
o ec| ag e ko J Q, oeg g a| og - de
' mc edge o| doog m| o o | o - ea - ec o e y.
5 | e| c o | o ma-e eve, co| m | o 1 ? - ce-.
' ace - ce- - g | y apa | m gea -ed aye pam ,
9 x 1 : ce- 'e| - e o | dou o e ea| ovem
| o 35" Ha-e 25 m m o| e- | o- | w | Co | ec
| ome - ' c mg. Ca oe - eved mmed a| e y. )
Coo o - 1 oo | eeze o coveed o | com
p e| e y | oze , a | ea- | 2 o o - \a p ea vy
d o | y a o m o m |o , aoe amd e| o m | o | eeze
50 mi n ules beore servi ng, remove Ci nnamon
ko| | s rom reezer and p| ace wrapped ro| | s onoven
rack. ea | m 35J" ovem o m | wa m, aoo o | 45
m o | e-
CON
[
|CT| ON|k5' | C| NC
\ x `/ c o p c o |ec| o e- - oga , 1 | a o e- poom
m - a d : | ea- poom vam a o m | - moo|
FROSTE D ORANGE ROLLS
Store no l onger tha n 8 mon t hs. Makes ! Z rol l s.
3 | abl espoons bul ler or margar i ne,
sol ened
1 l ab| espoon graled orange pee|
2 l ab| espoons or ange | u i ce
1 Y2 cu ps conecl i oners' suga r
Y2 reci pe Qui ck B ul l ermi l k 5weel
Dough ( | el )
Hea ' oo | | e , oamge pee , j o ce a d c om |ec
| oe - - o ga o | c ea my a m d - moo| ko
doog | o ec | a g e, 1 2 mc e- 5 pead a |
| eoa ge | g o doog ko o p, oeg m g
a | om g - d e ' c edge o| d oo g m | o o | o
-ea - ec o e y 5 | e| c o | oma -e eve , c o | | o
' 2 - ce-
'` ace - ce- - g | y apa| m gea -ed aye pa m ,
9 xi : c e- 'e| - e o | doo o e ea | ovem
| o35 " Ha-e 2 5 | o3J m o | e- pead ema m
g | g o wa m o - Ca o e -eved
|mm eda| e y }
Coo o - ' oo | eeze o coveed o m | c om
p e| e y | ozem , a | ' ea-| 2 oo - \ a p eavy
d o | y a o m o m|o , aoe ad e| o | o | eeze
50 mi nulesbeore servi ng, remove |rosledOrange
ko| | s rom reezerand p| ace wtapped ro| | s on oven
rack. ea | m J5J ovem o m | wa m, a ooo | 45
m o | e-
BUTTERSCOTCH- PECAN ROL LS
Store no l onger tha n 8 mont hs. Makes 1 5 rol l s.
reci pe Qui ck Bul lermi | k 5weel Dough
( page 56)
2 l abl espoons bul l er or margar i ne,
solened
! cup gran u| aled s ugar
2 leaspoons ci nnamon
cup bul l er or margar i ne
cup brown sugar ( packed)
Y2 cup pecan hal ves
o ` doog | o ec| a mg e, 1 5 ' m c e- 5 ead
2 | ao e- poom - oo| | e om doo g ` x g am o a| ed
- oga amd c m a mom, - m - e om ec | a mg e
o o
'
, oeg m g a| om g - de ' mc edge ol
doog m | o o | o -ea -ec o e y 5 | e| c o | o
ma-e evem `e | ': cop oo | | e m oa- m g pa ,
1 ' 2 m c e- , - m - e oowm - o ga a md
pecam a ve- om oo| | e
Co| o m | o1 - ce- ' ace - ce- - g | y a a |
m oa - m g pa .e| -e o | doo o e ea| ovem
| o 35 " Ha-e 25 | o 3J m o | e- ' mmed a| e y
mve| am on| o . arge | ay .e| am ema a
m m o| e -o oo | | e - co| c d z z e- dowm om o -
Cam o e - eved mmed a | e y }
Coo o - 1 oo eeze o cove ed o m | c om
p e| e y l oze , a| ea-| 2 oo - \ap eavy
d o | y a o m o mlo , aoe amd e| o m | o l eeze
30 mi nules beore servi ng, r emove Bullerscolch-
Pecan ko| | s rom reezer a nd p| ac wrapped ro| | s
on oven rack. ea | m 35J" ove o m | wa m,
aooo | 25 m m u | e-
FROSTED CHOCOLATE ROL LS
St ore no l onger t han J mont hs. Ma kes 1 2 rol l s.
3 lab| espoons cocoa
3 lab| espoons buller or margar i ne,
solened
2 lab| espoons mi | k
1 J cups conecl i oners' sugar
z reci pe Qui ck 8ull etmi l k Sweel Dough
( page 56)
Hea| cocoa, oo | | e , m - a m d com l ec | om e -
- oga o m ' c |eamy amd - moo| o doo g m | o
ec| amg e, 1 2 m ce- 5 pead a l | e coco
a e l| | | | mg om doog k o o p, oeg m m m g a |
' ozem / H ead- 57
omg - de ' m c edge ol doo g m | o o |o - ea
- ec o e y 5| e| c o | o ma -e evem , co| m | o | 2
- ce-
' a ce - ce- - g | y a pa | gea -ed a ye am ,
' 1 ': mce- . e| - e o m | doo o e ea | ovem
| o 35" Ha-e 25 | o 3J m' m o | e- 5 pead ema m
g l m g om wa m o - Ca o e - eved m
med a| e y }
Coo o - 1 o o eeze o c oveed o m | com
p e| e y l ozem , a | ea- | 2 o o - \ap m eavy
d o | y a o m m o m l o , aoe amd e| o m | o | eeze
50mi nulesbe or eservi ng, r emove |rosled Choco-
| ale ko| | s rom reezer and p| ace
_
rapped ro| | s on
oven rack. ea| m 35J" ove o m | wa m, a ooo |
45 m m o | e-
HUNGARI AN COFFEE CAKE
Store no l onger t ha n 8 mon ths . Makes 1 cofee cake.
Qui ck Bul l er mi | k 5weel Dough ( page 56)
' cup sugar
1 leaspoon c i nnamon
') cup i ne| y chopped n ul s
V2 cup bul l er or margari n e, me| led
5 e e ' . m c ece- o| doo g m | o oa ` x
o ga , c m a mom a md o | ' oe - m oo | | e ,
| em m - oga m x| o e ' ece e g e aye o|
oa - - O | ey o -| | oo c m we geeed d m c
| o oe p a m ' l pa m a - emova o e oo| | om, me
w | e o m m o m |o } 1o w | e m o| e eye o|
oe . e| -e o m | dOo o e
ee| ovem | o 3 5" Ha-e ' oo ' | cO|lce ce-e
oowm- | oo q o c - y, cove w | a o m m o ml o }
.oo- e l om pam ' m ve | p a o | o- ev m g a| e
- o oo | | e - oga m x | o e cam d zz e dowm ove
ca-e o - eve mmed a| e y , oea - cohee ca-e
a e | w | Z ' O -- }
Coo ! oo \ap m eavy d o | y a o m m o m
|o , a oe emd | eeze
8 l o 1 2 hours beore servi ng, remove Hu ngari an
Cofee Cake f rom f reezer, l haw i n wrapper al room
lemperal ure. | y | ve m o | e- oel oe -ev m g ,
ee | Ovem | o | . ea | wa ed co|lee ce-e
o ovem ec- 0 | we m, e ooo | | m 0 | e-
S lrOzenI Breads
F LAKY F I LLED CRESCENTS
St ore no l onger t ha n 12 mont hs. Makes -U cres cen ts.
Dou gh
1 package acli ve dry yeasl
! cup warm waler ( 1 05 l o 1 1 5 )
1 cup | ukewarm mi | k ( sca| ded l hen
coo| ed)
2 lab| espoons shorleni ng
2 lab| es poons sugar
1 leas poon sa| l
1 leas goon gral ed | emon pee|
2 eggs
4 lo S cups a| | -pu rpose | our *
F i l l i ng
1 cup bul l er or margar i ne, solened
Aboul z cuporange mar ma| ade
Sugar Gl aze
3 l ab| espoons sugar
1 lab| espoon wal er
O - - o ve yea- | z c o p wa m wa| e a ge
oow . \ x m -, - o| e g, 2 | a o e- poo -
- oga , | e-a | , e mo pee , egg- a d2 z co p- o|
| e | oo , oea| o | - moo| 5| eoog
ema g | oo | o ma -e doug ea - y| o a d e
1o doog o| o g | y | oo ed ooad, - ead
o | - moo| amd e a - | c , a ooo| 5 m o | e-
' ace gea-ed oow , | o gea-ed - de o p
COve , e| - e wa m p ace o | d oo o e
' u c dow doog. Cove, c 1 Oo
' o c dow doog aga 1o doog o | o
g | y | oo ed ooa d , o | o ec| ag e, 2d ' d
ce- 5 pead ' c o p oo | | e o ec| a g e ' o d
ec | a g e | o 3 pa | - , o e o | op o| | e o| e ,
ma - m g 3 aye -, o oo| kepea | 2 | me- , - pead
g c o p oo | | e o ec| a g e eac | me O v de
doo g m a l , c a | ea - | 1 oo C ' m o
omge | m a m 1 o m oo - )
5 ape a | | e doog a | a | me -eep o| e
a | c ed ) ko eac a | | o ec| a g e,
2d 1 d cme- Co | eg| m w -e a | , | mem
c o- - w -e 5 | me- Co | eac - qo ae d ago a y
| o 2 | a g e- 5pead z | ea- poo ma ma ade
o eac | a mg e ko op, oeg g a| og
- de ' ace o - w | po m | - o de m ea| o
o m gea- ed oa - g - ee| , c o ve emd- | o l o m
c e-cem | - C 3J m o | e-
ea| ovem | o 425 " \ x 3 | a o e- poo - - oga
a m d! | a o e- poo wa| e, o o - o - w | - o ga
wa| e m x| o e Ha-e o m | go de o ov a m d
c - p , a oou | ' 5 m o | e- Ca oe - eved m
med a | e y ) Coo , d v de c e-ce | - a mo g +
p ece- eavy do | y e o m m o m | o \a p, a oe
a d | eeze
2S mi nules beore servi ng, heal oven l o 3S0 .
kemove 1 pac -age ' a -y ed C e-ce | - | om
| eeze , ea| w apped o - o Ove ac - o |
wa m, a ooo | 2 J m m o | e-
* l i u s i ng sel i - r i s i n g fl ou r, omi t s a l t .
Fl avor for Frozen Rol l s and Bread
B uttered rye bread is especi al l y del i
ci ous when spr i nkl ed sesme seed.
Cut s l i ces crosswi se i nto 4 st r i ps. B roi l
i n ches from heat u nti l seeds a re
brown, 1 1 h to 2 mi n utes.
B r ush brown- and-serve rol l s wi th mel ted
butter or margari ne, t hen s pr i n kl e wi t h
one of these : s ni pped ch i ves; par sl ey
f l akes ; d i l l weed ; gar l i c s al t ; oni on sal t .
Bake at 400 unt i l gol den brown, 10 to
1 2 mi nutes.
Spread cut s u rfaces of E ngl i sh muffi ns
wi t h soft butter or marga ri ne, t hen spr i n
kl e wi t h gar l i c sa l t and grated Par mesan
cheese. B roi l 4 i nches from heat unt i l
gol den brown, 5 to mi n utes.
Cut nut bread i nto 1 h- i nch s l i ces . Spread
wi t h soft butter or ma rgar i ne. Bake at
400 unt i l l i ght brown, to 8 mi nutes.
B r us h brown- and-serve rol l s wi th mel ted
butter or margar i ne. Bake at 400 u nti l
gol den brown, 1 0 to 1 2 mi n utes. Frost
hot rol l s wi t h confect i oners' sugar i ci ng
and serve war m.
HONEY HORNS
Store no l onger t han J months . Makes J dozen
rolls.
Dough
2 packages acli ve dry yeasl
cup warm wal er ( 1 05 lo 1 1 5 )
z cup | u kewarm mi | k ( sca| ded l hen
coo| ed)
z cup sugar
1 leaspoon sa| l
2 eggs
' cup shorl eni ng or bul l er or
margari ne, solened
3 lo 4z cups a| | - pu rpose | ou r*
Topp i n g
c u p honey
cup sugar
!. cup i ne| y chopped nuls
3 lab| espoons buller or margar i ne
% leaspoon ci nnamon
F i l l i n g
z cup s ugar
2 leaspoons ci nnamon
cup buller or margar i ne, me| l ed
O - -o ve yea- | | | va m wa| e a ge oow \ x
m -, . co o - oga , | e - a | , egg- , - o| e g
a d ! : c o p- ol | e l o o , oea| o | - moo|
5 | eO0g ema g l oo | o ma - e doog
ea-y | o ad e
B r eak i n d i vi du a l H oney H or n s f r om t h e r i n g.
Each r ec i pe makes 3 pa ns of rol l s .
| oze / H ead- 5
io doog o | o g | y l oo ed ooad , - ead
o | - moo| a d e a - | c , a ooo | 5 m o | e-
' ace g ea-ed oow , | o gea-ed - de o p
Cove, e| - e wa m p ace o | doo o e,
aoou | 1': o o - .
ea| iopp g ged e | - , - | g l eq o e | y ,
o | m x| o e oo - Coo - g | y \ x : c o p
- o ga a d ! | ea- poo - c a mo , - e| a- de
'oc dow doog i o doo g o| o l o o ed
ooa d, d v de | o J pa | - ko eac pa | | o
1d cc c e. 5pead a oo o | 1 | a o e- poool | e
me | ed oo | | e a d ! | a o e- poo - iopp g o
eac c c e, - p - e a ooo | J | a o e- poo - - o ga
c a mo m x| o e o | op Co | eac c c e | o
1 2 wedge- ko o p, oeg g a | oo ded edge-
' ace o - w | po | - o de ea | - po-e
l a- o J g ea- ed aye pa- , o o .
ce- , c o ve e d- | o l o m ce-ce | - 'e| - e
wa m p ace o | d oo o e, a ooo | 4 5 m o | e-
ea| ove | o 4dd" H a -e 1 d m o | e-, emove
o - l om ove a d - pead ema g iopp g
o | op Ha-e o | go de oow , a ooo | 1 d
m o | e- ' mmed a | e y emove l om pa -, coo
\ ap eavy d o | y l o , a oe a d l eeze
35 mi nul es be or e ser vi ng, r emove Honey Horns
rom reezer and p| ace wrapped ro| | s on oven rack.
ea| J5d" ove o | wa m, a ooo | Jd m o | e-
*I f us i ng s el f - ri s i ng f l our , omi t sa l t .
b0 F rozen / B reads
B ROWN ' N SERVE ROL LS
St ore no l onger t han Z mon t hs. Makes Z dozen
rol l s.
1 package acli ve dry yeasl
4 cup warm wal er ( 1 05 lo 1 1 5 )
c u p | ukewarm mi | k ( sca| ded
en coo| ed)
Y cup s ugar
2Y leaspoons s a| l
Y cup s horl eni ng
4!z cups a| | - purpose | ou r*
Di s s ol ve yeas t i n war m wat er i n l arge bowl . Mi x
i n mi l k, s ugar , sa l t , s hort e n i n g and 2 / cups of
t h e f l ou r; beat u n t i l s moot h . S t i r i n enough re
ma i n i ng f l ou r t o make dough easy t o h a n dl e.
Tu rn dough on t o l i ght l y f l o u red boar d; k nead
u n t i l s moot h and el as t i c, abou t 5 mi n u t es. P l ace
i n greased bowl ; t u rn gr eased s i de u p. Cover;
l et r i se i n war m pl ace u n t i l dou bl e, about 1 /z
h ou rs .
P u n c h down dough; t u r n on t o l i gh t l y fl ou red
board a nd d i vi de i n t o 24 pi eces . S h ape each
pi ece i n t o s moot h ba l l . Pl ace each ba l l i n a
greased muffi n c u p or pl ace ba l l s about 3 i nches
a part on greased bak i n g s h eet . Cover ; l et r i se
u n t i l al most doubl e, a bout 45 mi n u t es . Heat
oven t o 275 . Bake 20 t o 3d mi n u t es ( do not
a l l ow rol l s t o brown ) . Remove from pa n s and
cool at room t emperat u re. Wrap, l abel and
freeze.
1 5 mi nules beore servi ng, heal oven l o 40.
Remove rol l s from freezer a n d u nwr ap; pl ace
on u ngr eased bak i ng s h eet . Bake u nt i l brown
a n d hot , to 1 d mi n ut es.
Nol e. Af t er rol l s a re cool , t h ey may be wra pped
a nd r ef r i gerat ed. St ore no l onger t h a n o days.
* I f us i ng se l f - r i s i ng f l our , omi t s al t .
F RE EZE R F RE NCH TOAST
Store no longer than ! month. Makes enough for
8 servings.
5 eggs
1 c ups mi | k
1 l ab| espoons s ugar
!z l easpoon sa| l
16 s | i ces whi le bread
Heat oven t o 5dd" Beat eggs, mi l k, s ugar a n d
sa l t u n t i l mi xed. Di p br ead s l i ces i n egg mi x
t u re; a r ran ge on but t ered bak i n g s h eet s . Bake
u n t i l u nders i de i s gol den br own , a bout 5 mi n
u t es . Tu r n s l i ces; bake u n t i l gol den brown , a bou t
2 mi n u t es. ( Ca n be served i mmed i a t el y. ) Cool
on wi re rac ks . Pl ace i n a s i ngl e l ayer on bak i n g
s heet s . F reeze u n t i l har d, about 2 h ou rs . Wra p,
l abel a n d ret u rn t o f reezer .
1 5 m| nutes beore serv| ng, heat oven lo 375 .
Remove F reezer F rench Toast from f reezer
a n d u n wra p; p l ace on u ngreased ba k i ng s h eet s .
Heat u n t i l hot , o t o 1 d mi n u t es . Or, s ma l l
qu a n t i t i es c a n b e heated i n a t oas t er .
F reezer F renc h Toast
Desses l
STRAWBERRY- RHUBARB COB B LE R
Store n o l onger tha n 2 mon t hs. Makes enough for
J servi ngs
Bas e
1 cup a| | - purpose f| ou r*
' cup s ugar
' leaspoon baki ng powder
Y leaspoon sa| l
! cup bul l er or margar i ne
F i l l i n g
2 cups f resh sl rawberri es, ha| ved
cup l hi n| y s | i ced r hubarb
' cup s ugar
3 l ab| espoons cornsl arch
l easpoon ci nnamon
l ab| espoon | emon | ui ce
l ab| espoon buller or margar i ne
ea| ovem | o UU . Cea-e oa - m g pa m , ' ' 2
mce- \ x | oo , '/ co p - o ga , | e oa - mg
powde a md -a | Co| m YJ c o p oo | | e o m |
m x | o e - c o mo y, pe-- evem y m oo| | om o |
pa m Ha-e o m | g | oowm , o | o l J m m o| e-
Coo
A amge | o | om oa-e \ x c o p - o ga , | e
co m - | ac a md c m m a mom 5 p m - e - o ga m x
| o e a m d emom j o ce om | o | , do| w | 'I | a o e
- poom ou | | e \ap, aoe a m d l eeze
1 hou r 15 mi nules before ser vi ng, remove 5lraw-
berry- khubar b Cobb| er f rom f reezer and un wrap.
Ha-e o m coveed m 4JJ ovem o m | o| a md
oooo y | oogoo| , aooo | 4J m m o | e- kemove
| Om ovem , - poom 1opp m g oe ow) om cooo e
Coo 30 m m o | e-
TOPP| NC
\ x 1 | a o e- poom - og+, 1 | ea- poom vam a a m d
1 c o p da y -oo c eem
* I f us i ng sel f - ri s i ng fl our , omi t ba k i n g powder a nd sa l t .
| oze / |e--e| - b1
F RUI T DESSERT FREEZE
St ore no l onger t ha n 1 mon t h. Makes enOLgh for
12 ser vings .
1 package ( 1 5. 4 ou nces) cr eamy whi l e
f ros l i ng mi x
2 cups whi ppi ng cr eam
| arge banana
can (8 ou nces) cr us hed
pi neapp| e, drai ned
can ( 1 1 ou nces) mandari n orange
segmenl s, drai ned
!s cup ha| ved maraschi nocherri es, dr ai ned
! cup cul - up dal es
!s cup chopped pecans, i f des i red
2 l ab| espoons | emon | u i ce
C |o- | m g m x d y) a m d w pp m g cea m
coveed m - ma m xe oow a| ea- | 1 oo
Hea| o m | - o| | pea -- | o 5 ce oa m a m a m | o
' o- | m g m x| o e, | o d m ema m m g m g ed e m | -
'oo m x| o e m | o oa - m g p a m , ' ' 2 m c e- ,
o 2 e| gea | o | ay- \a p, a oe a m d | eeze
eeze o m | l m, a | ea- | oo -
ORANGE CHE ES ECAKE
St ore no l onger t ha n 1 mon t h. Makes eno ugh for
J to 1 2 servi ngs.
Bas e
1 !z cups gr aham cracker cr u mbs
( aboul 1 8 crackers)
3 lab| es poons s ugar
' cup bul l er or margari ne, me| led
To ppi ng
1 can ( 1 6. 5 ounces ) vani | | a f rosl i ng
1 cup creamed collage chees e
1 cup dai ry s our cr eam
can (6 ounces) r ozen orange | u i ce
concenl rale, parl i a| | y l hawed
\ x ga a m c ac -e c o mo- , - oga a m d oo | | e
ke- eve 3 | a o e- poo - o| | e c o mo m x| o e,
p e- - ema m
g m x| o e evem y m oo| | om o|
o m gea-ed oa - m g pa m , ' ' 2 m c e-
Hea| 1opp m g m ged e m | - m a ge m x e oow
o m | m xed , aooo | 2 m m o | e-, poo om c o - |
5p m - e e-eved c o mo- om | op \ a p, aoe
amd | eeze ' eeze a | ea- | o oo -
b | |ozem / Oee| t
STRAWBERRY I CE
St ore no l onger t han 1 mon t h. Makes enough for
8 to 10 servi ngs.
1 package (3 ounces) slrawberry-
| avored ge| al i n
h cup sugar
1 h cups boi | i ng waler
Z ackages (10 ounces each) rozen s | i ced
slrwerri es, patli a| | y t hawed
cup orange j ui ce
cup | emon j ui ce
5| | ge a| m amd - oga m a geoow 'oo oo mg
wa| e om ge a | m m x| o e, - | o m | ge a| m -
d - -o ved 5| m ema m g mged em| -
'oo m | o 2 el gea | o | ay- ' eezeo m | mo - y,
a ooo | 1 oo kemove lo m | ay- , oea| o m |
- moo| ke| o | o| ay- \ a p, a oe a m d l eeze
f reeze o m| | m, at l east 1 m ou .
CHE RRI E S S UPREME
St ore n o l onger t ha n 1 mon th. Makes enough for
J servi ngs.
z cup bullr or margari ne, solened
cup brown sugar ( packed)
1 cup a| | - p
urpose | our
z cup chopped pecans
h ga| | on vni | j a i
|
e cream, solened
'ea| ovem | o 40 . \ x oo | | e , - oga , l oo a m d
peca m - , e- - evem y m oo| | om ol o mgea-ed
oa- , m g p
o l u - a oou| 2 c e-
a pa | o| o u ea- ed oa s - ee| Hase u |
| o|ow , 1 2 | o 1 5 m u | e- kemove m
med a| e y l om oa s - ee| , coo Ca oe
-eved mmed a| e y ) \ap, a oe a d l eeze
20 mi nules beore servi ng, remove Pumpki n
Cooki es from reezer and un wrap. ' ace o -e v
p a| e, | a wu coveed a| |oom| empe a| u e
* I f us i ng s el f - ri s i ng fl our , omi t ba k i ng powder and sa l t .
CHOCOLATE CHI P COOKI ES
Store no longer than O months. Makes about 7
dozen cooki es.
cup s horleni ng
cup bul l er or margari ne, solened
cup granu | aled sugar
1 cup brown s ugar ( packed)
2 eggs
2 leaspoons vani | | a
3 cups a| | - pu rpose | our *
1 leaspoon soda
1 leaspoon sa| l
1 cup chopped nul s
2 packages (6 ounces each) semi sweel
choco| al e pi eces
ea| ove | o 35" . ` x - o| e , ou | | e,
- u a| -, e- a d va a . 5| | | e |ema
|ed e| - .
| op dou oy ou ded | ea- poo l u - 2 c e-
a pa | o| o u ea-ed oa - - ee| Hase u | '
| oow , o | o 1 0 m u | e-. Coo - | y,
emove l om oas - ee| Ca oe -eved m
med a| e y ) \a p, aoe a d leeze
20 mi n ul es beore servi ng, remove Choco| ale
Ch i pCooki es romreezer andu nwrap. ' aceo-ev
p a | e, | awu coveed a | oom| empe a| u e
* I f u s i n g s el f - ri s i ng fl our , omi t soda a n d sal t .
Top row, l ef t t o r i gh t : Qu i ck Or ange Cook i es ( page 67) , Chocol a t e Oat meal Cook i es ( page 68) a n d Pu mpk i n
Cook i es . Bot t om row, l ef t t o r i g h t : Dou bl e Chocol at e Dr ops ( page 67) , Sof t Mol as s es Cook i es ( page 67) and
Chocol at e Ch i p Cook i es .
DOUBLE CHOCOLATE DROPS
Store no l onger t han 2 mon t hs. Ma kes about b
dozen cooki es.
h cup buller or margar i ne, solened
1 cup sugar
1 egg
. 2 ou nces me| led unsweelened choco| ale
(coo| )
7 cup bullermi | k
1 leaspoon vani | | a
1 % cups a| | - purpo-e |our *
!z leaspoon soda
h leaspoon sa| l
1 cup chopped n ul s
package (6 ounces) semi s weel
choco| ale pi eces
Choco| ale | ci ng or Browned
Buller | ci ng ( be| ow)
\ x oo | | e , - oga , egg, cmoco a| e, oo | | e m -
ad va a 5| m l oo , - oda , - a | , m o | - a d
coco a| e p ece- Cove , cm J o o
ea| ovem | o 40" |op doogm oy oo m ded
| ea-pool o - 2 c m e-
_
pa | o | o u g ea -ed
oa- g - ee| Ha -e o m | a mo- | O mp m |
ema - w e | oocmed w | m l ge , o | o 1 d
m m o | e- Memove mmed a | e y l om oa- mg
- ee| , coo ' o-| coo- e- Ca oe - eved m
med a| e y ) \a p, aoe a d l eeze
20mi nulesbeore servi ng, remove Doub| eChoco-
| ale Drops romreezerand unwrap. ' aceo - ev
g p a | e, | aw o mcoveed a| oom | empea | o e.
CHOCO|AT| | C| NC
\e | ! oo ce- o -vee| emed cocO a| e amd
2 | a o e- poo - oo | | e o ma ga e ove ow
ea| kemove lom mea| , m x 2 c o p c om
| ec| o e - - oga a d aooo | 3 | ao e- poom - wa | e
o | - pead m g co - s | emcy
BkOWN| D BUTT|k | C| NC
ea| '/ c o p oo | | e o ma ga e ove ow ea |
o m |
| emcy
* I f us i ng sel f - r i s i ng fl ou r, omi t soda and s al t . ' l u s i n g
qu i ck- mi x i ng fl ou r, i ncrease but t er mi l k t o '; cu .
| |oze / Oee| | b7
SOFT MOLASSES COOKI ES
St ore no l onger t han 2 mon t hs. Ma kes a bout b
dozen cooki es.
1 cu
shorlen i ng
1 cup s ugar
1 egg
z cup mo| asses
CuQ dai ry sour cream
3 cups a| | - pu rpose | our*
2 leaspoons soda
1 leaspoon sa| l
1 leaspoon
8
i nger
1 leaspoon ci nnamon
ea| ove | o 35" \ x - o| e m g, - o ga , egg
a d mo a - - e- 5 | ema mg
ed em | -
Oop doog oy | ea- poom l o - a ooo| 2 m c me-
a pa | om| o o m gea -ed oa- g - ee| Ha-e a ooo |
o m o | e- Coo - gm | y, emove l om oa- mg
- ee| \m e wa m, coo- e- ca o
l o- | ed w |
ca m m ed va m a l o- | m g, coo Cam o e - eved
mmed a| e y ) \a p, aoe a m d l eeze
20 mi nules beore servi ng, remove 5ol Mo| asses
Cooki es rom reezer and unwrap. ' ace om - ev
mg p a | e, | ma wo coveed a | oom| empe a| o e
* I f us i ng sel f - r i s i ng f l ou r . omi t soda and s a l t
QUI CK ORANGE COOKI ES
St ore no l onger t han J mon t hs. Ma kes abou t J dozen
cooki es.
1 package (14 ounces) orange mui n mi x
" cup sa| ad oi |
1 egg
2 l ab| espoons mi | k
ea| ove | o 35" \ x a ged em| - |op
doo gm oy | ea- poo l o ` - 2 m ce- a pa | o | o
om gea-ed oa - m g - mee| '` a | | e - g | y w | m
gea-ed g a- - d pped - o ga Ha-e o | g |
oow , o | o J 0 m m o | e- kemove mmed a| e y
l om oa- mg - ee| , coo Ca oe - eved m
med a| e y ) \ a p, aoe a m d l eeze
20 mi nules beore servi ng, r emove Qui ckOrange
Cooki esrom reezerand un wrap. ' aceom- ev g
p a | e, | a w o mcoveed a | oo m | empea| o e
b | oze / Oe--e | -
CHOCOLATE OATMEAL COOKI ES
St ore no l onger t han Z mont hs. Makes about b
dozen cookies.
12 cup shorleni ng
cup buller or margari ne, solened
1 12 cups sugar
1 egg
! cup wal er
1 leaspoon vani | | a
1 cup a| | -pu rpose f| our *
3 cups qui ck-cooki ng oals
cup cocoa
12 leaspoon soda
leaspoon sa| l
1 package (6 ounces) semi sweel choco| ale
pi eces
ea| ove | o 35C. \ x - mo| e g, oo | | e ,
- o ga , egg, wa| e amd vam a 5| m ema m mg
m ged em| -
_
op doog oy oo mded | ea- poo l o - 1 mc
a pa | om | o 0mgea- ed oa - m g - ee| Ha - e o m |
a mo- | m o mp m | ema m - wem | ooced w | m
| ge, 1 0 | o 1 2 m o | e-. kemove mmed a| e' y
lom oa- m g - ee| , coo Ca m oe - eved m
med a| e y ) \ap, aoe a m d leeze
20 mi nules beore servi ng, remove Choco| ale
Oalmea| Cooki es from freezer and u nwrap. ' ace
om - ev mg p a| e, | aw u c oveed a| oom
| empea | o e
* I f u s i n g s el f - r i s i ng f l our , omi t soda and sal t .
F RUI TE D DROPS
St ore no l onger t han J mont hs . Makes about
dozen cook i es.
1 12 cups rai s i ns
1 cup wal er
3. cup s horleni ng
1 12 cups sugar
2 eggs
3 cups a| | - pur pose f| our*
1 12 lespoons sa| l
1 leaspoon ci nnamon
3. leaspoon baki ng powder
leaspoon soda
! leaspoon a| | spi ce
! leaspoon n ul meg
3, cup chopped n ul s
cup chopped maraschi no cher ri es
ea| ovem | o 40" ea| a - - amd wa| e,
- | m g occa- om a y, o m | wa| e oo - Ho 5
m m o | e- Oa m , e-eve / co p q o d \ x
- o| e g , - o ga , egg- amd e-eved q o d 5 |
m ema g ged e | - , m c o d g a - -
O op doo gm oy oo ded | ea-poo l o - 2 c me-
apa | o| o o gea -ed oa - g - mee| Ha-e o |
gm | oowm , o | o 1 0 m m o | e- kemove m
med a| e y l om oa - m g - ee| , coo Ca oe
-eved mmed a| e y ) \ ap, a oe a d l eeze
29 mi nules be or eservi ng, r emove |r ui led Drops
from reezer and un wrap. ' ace o - ev g p a| e,
| aw o coveed a| oom | empea | o e
* I f usj ng sel f - r i s i ng f l ou r, omi t sal t , ba k i n g powder a n d
soda.
PEANUT BUTTER CHI PPERS
Store no longer than J months. Makes about 4
dozen cookies.
1 can ( 1 4ounces) sweelened condensed
m| | k
Y2 cup creamy peanul buller
2 cups crushed who| e wheal | akes cerea|
1 package (6 ounces) sem| sweel choco| ale
p| eces
Heat oven to 350 . Mi x mi l k and pea n u t bu t t er
u n t i l s moot h . St i r i n cerea l a nd chocol at e pi eces.
Drop dough by rou nded t easpoon f u l s about
2 i nches apart ont o ungreased ba k i ng s heet .
Bake u n t i l l i ght brown , 1 0 t o 1 2 mi n u t es . Re
move i mmed i at el y f rom bak i ng s heet ; cool .
( Can be s erved i mmedi at el y. ) Wra p, l a be l and
f reeze.
20 m| nutes beore serv| ng, remove Peanul 8ult er
Ch| ppers r om reezer and unwrap. P l ace on ser v
i ng pl at e; t haw uncovered at room t emperat u re.
CHOCOLATE ALMOND CHI PS
Store no longer than 2 months. Makes about 4 dozen
cookies.
1 cup buller or margar| ne, solened
1 cup sugar
1 egg
leaspoon a| mond exlracl
cup roasled d| ced a| monds
2 cups a| | purpose |our
2 squares (2 ounces) sem| sweel cook| ng
choco| ate, me|led
Heat oven to 325 . Grease baki ng pan, 1 3 X 9 X 2
i nches . Mi x a l l i ngredi ent s except c hoc ol at e;
beat on l owest s peed of mi xer or by hand
u n t i l dough f or ms. Spread i n pan .
Bake u n t i l gol den brown, 35 t o 40 mi n u t es.
Dr i zz l e wi t h chocol at e. Cool s l i ght l y; c u t i n t o
1 - i nch s quares. Cool . ( Can be s erved i mmed i
at el y. ) Wrap, l abel and freeze.
20 m| nutes beore serv| ng, remove Choco| ale
A| mond Ch| ps rom reezer and unwrap. Thaw u n
covered at r oom t emperatu re.
F rozen / Desser t s 69
BROWNI ES
Store frosted brownies no longer than Z months,
un frosted brownies no longer than J months. Makes
32 cookies.
4 ounces uns weelened choco| ale
cup shorlen| ng
2 cups sugar
4 eggs
1 leaspoon van| | | a
1 cups a| | - purpose | our *
1 leaspoon bak| ng powder
1 leaspoon sa| l
1 cup chopped n ul s
Heat oven t o 350 . Grease baki ng pan, 1 3 2
i n c hes . Mel t c h oco l at e a nd s hor t en i n g i n l a rge
s aucepan over l ow heat . Remove f r om heat .
Mi x i n s ugar, eggs and va n i l l a. St i r i n r ema i n
i n g i ngred i ent s . Spread i n pa n .
Bake u n t i l brown i es st ar t t o pu l l away f r om
s i des of pan, a bou t 30 mi n u t es. Do not over
bake. Cool s l i ght l y. I f des i red, s pread your
favor i t e fr os t i ng on s l i ght l y cool ed brown i es .
Cut i nt o ba rs, abou t 2 X 1 Y2 i nches . Cool com
pl et el y o r u n t i l f ros t i ng i s f i r m. ( Can b e served
i mmed i at el y. ) Wr a p, l abel and freeze.
30m| nules be ore serv| n g, r emoveB rowni es rom
reezer and unwrap. Pl ace on s ervi ng pl a t e; t h aw
u ncovered at r oom t empera t u re.
* I f us i ng sel f - r i s i ng fl our , omi t ba k i n g powder a nd sa l t .
MI X- QUI CK BROWNI ES
Store frosted brownies no longer than Z months,
un frosted brownies no longer than J months. Makes
3 L 4 dozen cookies.
Bake f udgy or f udge cake brown i es as d i rect ed
on f udge brown i e mi x or f udge brown i e mi x
s u preme package. Coo l . I f des i red, s pread your
favor i t e f r ost i n g on cool ed br own i es . When
f r ost i ng i s fi r m, c u t i n t o 1 V2 - i n c h sq u a res. Wrap,
l abel and f reeze.
30 m| n ules beore serv| ng, remove Mi x- Qu| ck
Brown| es rom reezer and unwrap. Pl ace on s erv
i ng pl at e; t haw u n covered at room t emper at u re.
70 | |ozeI Oee| t
SPI CY TOFFEE TRI ANGLES
Store no longer than 4 months. Makes 4 dozen
cookies.
cup buller or margar i ne, soflened
cup brown sugar ( packed)
1 egg, separaled
1 leaspoon vani | | a
2 cups a| | - pu rpose f| our *
Y leaspoon sa| l
1 leaspoon ci nnamon
1 cup chopped wa| nuls
ea| ove | o 25" ` x ou | | e , - uga, egg yo -
ad va a 5| l ou , - a | a d c a mo
5 pead eve y ugea -ed j e y o pa ,
1 5 'z 1 d'z 1 c H u- dou g w | u oea| e
egg w | e 5p - e wa u | - o | op, pe-- | o
dou g Ha-e 1 ou \ e wa m, cu| | o
2 'z c -q uae-, | e cu| eac -q u a ed ago a
y a l Coo Ca oe - eved mmed a| e y )
\a p, aoe a d l eeze
20 mi nutes beore servi ng, remove 5pi cy Tohee
Tri ang| es from reezer and u nwrap. ' ac e o - ev
g p a | e, | a wuc oveed a| oom | empea| u e
VAk| AT| ON5
Hawai | an 5pi ce Tri ang| es. 5 u o-t | u | e 1 | ea- poon
g ge l o | e c a mo ad ' c 0 p c op ped
- a | ed ma cada m a 0| - t| a -ed coco
0 | | o| | me 1 c u p c mopped wa u| -
Creek Tri ang| es. 5 uo- | | u | e 1 | ea- poo gou d
ca da mom l o | e c a mo a d 1 ca 5
ou ce- ) d ced oa-| ed a mo d- l o| | m e 1 c u p
c mopped wa u | -
Orange-Choco| aleTr i ang| es. 5 u o-| | u| e/| ea- poo
c ove- ad 1 | a o e- poo ga | ed oa ge pee l o|
| e c a mo ad 2 pac -age- o ou ce- eac )
em wee| c oc o a| e p ece- | O | m e 1 c u p
c opped wa u| .
* I f u s i n g s el f - ri s i ng f l our , omi t sa l t .
Top row, l eft t o r i gh t : B rown i es ( page 69) , Apr i cot - Cher ry Bars ( page 71 ) and Hawai i a n S pi ce Tr i angl es . Bot t om
r ow, l ef t to r i ght : S pi cy Toff ee Tr i angl es, Mi x- q ui c k Dat e Bar s ( page 71 ) , Mi xed Nut B ar s ( page 71 ) and Orange
Ch ocol ate Tr i angl es.
MI XE D NUT BARS
St ore no l onger tha n o mont hs . Refri gera t e n o l onger
tha n 2 weeks. Makes 4 dozen cookies.
Base
1 cup buller or margari ne, solened
1 cup brown sugar ( packed)
1 egg yo| k
1 leaspoon van i | | a
2 cups a| | - pu rpose f| our *
Y leaspoon sa| l
To ppi ng
1 package ( 6ounces) bullerscolch pi eces
!z cup | i ghl corn syrup
2 lab| espoons buller or margari ne
1 l ab| espoon wal er
1 can ( | ounces) sa| led mi xed nuls
ea| ovem | o 350 . \ x 1 c o p oo| | e , | e - oga ,
eggyo - a md va m a 5| m | oo a m d -a ' | ' e--
evem y m oo| | om o| o m g ea -ed oa- m g pam ,
` ! m ce- Ha-e o m | ' g| oowm , a ooo |
2 5 m m o | e- Coo
\ x oo| | e-co| c p ece-, com -y o p, ! | a o e
-poom- oo | | e amd | eva| e m -a o cepa m Coo-
ove med o m ea| , -| mg occa- om a y, o m |
oo | | e-co| c p ece- ae me | ed , coo
5pead ou | | e-co| c m x| u e om coo ed oa- e
5p m - e m o | - om | op, gem | y pe-- m | o | opp mg
C o m | | opp m g - | m, a ooo | ! oo Co |
m | o 1z mc -q o a e- Cam oe -e ved mmed
a| e y ) \ap, aoe a md | eeze o cove a m d
e| ge a| e
30 mi nules beore servi ng, remove Mi xed Nul
Bars rom reezer and unwrap. ' ac e om -e v m g
p' a | e, | aw u coveed a | oom | empea | o e
* Do n ot use sel f - r i s i ng f l our i n t h i s reci pe.
MI X- QUI CK DATE BARS
l onger than 3 mon ths. Makes 32 cooki es.
Ha-e 1 pac-ae 1 4 oumce) da| e oa m x a-
d ec| ed, coo Co| m | o oa -, ! J m c . \ ap,
a oe a m d | eeze
30 mi n ules before servi ng, remove Mi x- Qui ck
Dale Bars f rom f reezerand unwrap. ' ace om -ev
mgp a| e, | awo m c oveed a | oom | empea| o e
| ozeI Oe- - e | - 71
APRI COT-CHERRY BARS
Store no l onger tha n 3 mon t hs. Makes 2Y2 dozen
cookies.
' cup waler
2 eggs
Y cup buller or margari n e, solened
Y cup brown sugar ( packed)
1 package ( 1 8. 5 ounces) ye| | ow cake mi x
!z cup drai ned chopped maraschi no cherri es
1 cup cul -up dri ed apri col s
Conecli oners' s ugar
ea| ovem | o 375 . Cea-e amd | oo j e y o
pam , 1 5 :1 d : 1 m c Hea| wa| e , egg- , oo | | e ,
oowm - oga a d a | | e c a-e m x dy ) o m |
- moo| 5 | m ema m mg ca-e m x , | ec e e-
amd a p co| -
5 pead evem y m pa m Ha- e 2d | o 25 m m o | e-
Coo | ooog y 5p m - e com|ec| om e - - oga
om | op Co| m | o oa- , 3 1 : m c e- Cam oe
-eved mmed a | e y ) \ ap, a oe a m d | eeze
30 mi n ules beore servi ng, removeApri col - Cherry
Bars rom reezer and unwrap. ' ac e om - ev m g
p a | e, | a w u m c oveed a | oom | empea | o e
RUSSI AN TEACAKES
Store no l onger t han 6 mont hs. Makes about 4
dozen cooki es.
1 cup bul l er or margari n e, solened
z cup conecl i on ers' sugar
1 leaspoon vani | | a
2Y cups a| | - pu rpose f| our *
Y leaspoon s a| l
cup i n e| ychopped n ul s
Conecli oners' s ugar
ea | ovem | o 400 . \ x o o | | e , 'z c o p com
| ec| om e -' - ua a d | m e va m ' ' a \o - m | ' ou ,
-a| | a m d m u | - u | ' doum o d- | oe| e. Sma pe
doo g m | o 1 mc oa - , p ace om o m gea-ed
oa- m g - ee|
Ha-e o m | - e| oo| mo| oowm , 1 d | o 1 2 m m o | e-.
\ e wa m, o m c om |ec| ome - - oga Cool .
Mo' ' m - ua aa m . \ap, a oe a m d | eeze
20 mi nules beore servi ng, remove kussi an Tea-
cakes from reezer and unwrp. ' ace om - ev mg
p a | e, | a w o m c oveed a | oo m | em
'
ea| o e
* Do n ot use sel f - r i s i ng f l our i n t hi s reci pe.
72 F rozen I Desser t s
BRAZI LI AN COF F E E COOKI ES
St ore no l onger t han 6 mon t hs. Makes about 4
dozen cooki es.
cup shorleni ng
z cup brown sugar ( packed)
z cup granu| aled sugar
1 egg
easpoons van i | | a
1 l abl espoon mi l k
2 cups a| l - pu rpose f| our *
z leaspoon sal l
. leaspoon soda
leaspoon baki ng powder
2 l ab| es poons powdered i n slanl cohee
ea| ovem | o 40" \ x - o| e mg, - oga - , egg,
va m a a m d m -. 5| ema g ged em| - .
5 a pe doog | o 1 mc oa - ' | doog - | oo
- o| | , c o m | ea- y | o a m d e. ) ' ace a ooo | !
m c e- apa | om o g ea-ed oa - g - ee| ' a| | em
oa - w | gea-ed | o - d p ped - oga p e--
o y ome d ec| om ) o w | gea-ed oo| | om
o| g a- - d pped - o ga , o | 's mc | c-
Ha-e o m | g | oowm, o | o 1 d m m o | e- Coo
Ca o e -eved mmed a | e y. ) \a p, a oe a d
| eeze
20 mi n ules beore servi ng, remove B razi | i an Co-
feeCooki esfromf reezerand unwrap. ' ac eom- ev
mg p a | e, | awu m cove ed a| oom| empea | o e
* I f us i ng se l f - r i s i ng fl our , omi t s al t , s oda a nd bak i ng powder .
Storehouse of Cookies
Thoroughl y cool baked cooki es before
freezi ng t hem i n a n a i rt i ght contai ner
or f reezer wrap. Un frosted cooki es store
better t han frosted cookr es. Baked
cO |haw ou t q u i ck l y.
To store rol l s of cooki e dough, freezer
wrap and freeze. Frozen dough keeps
5 to G mont hs. To bake : S l i ce t he frozen
dough wi t h a s harp k ni fe.
PECAN CRESCE NTS
St ore no l onger tha n 3 mon t hs. Ma kes abou t 3 dozen
cooki es.
1 packel or 2 sli cks pi e crusl mi x
1 cup conecli oners' sugar
1 cup grou nd or very i nel y chopped pecans
1 egg
leaspoon van i l | a
ConI ecl i oners' s ugar
ea| ovem | o 3 5J" \ x p e c o - | m x d y) ,
! c o p com | ec | ome - - oga a d | e peca m - 5|
m egg a md va a, ga | e d o og m | o oa . 1o m
doo g om| o g | y | o o edc o| coveed ooad ,
- m ead o m | - moo| 5 ape m | o : m c oa -
5 a pe oa - | o c e- cem | - om ogea-ed oa- mg
- ee| Ha -e o m | g | o ow , 1 d |o 1 5 m m o | e-
\ e wa m, o m c om |ec| om e - - oga Coo
Mo' m s Lgar agai n. \ap, l a bel a m d | eezeo
20 m| nul esbeforeservi ng, removePecanCrescenls
from f reezer and un wrap. ' ace om - ev mg p' a| e,
| aw o m coveed a| oom | e mpea | o e
CHI NES E ALMOND COOKI ES
St ore no l onger t han 3 mont hs. Makes a bout 3 dozen.
1 packel or 2 sl i cks pi e cr usl mi x
1 cupconfecl i oners' sugar
1 cup grou nd or ver y fi ne| y chopped
a| monds
1 egg
3 leaspoons al mond exl racl
Cranu| aled sugar
36 b| anched who| e a| monds
ea| ovem | o 40" \ x p e c o- | m x d y) ,
com |ec | ome - - o ga a m d a momd- 5 | m egg
a md ex| ac | , ga| e doo g m | o oa o m doog
o | o g | y | oo ed c o| coveed ooad, - ead
o m | - moo| . 5ape m | o | m c oa - , o m
g a o a| ed - o ga ' a | | em oa - o n
oa- m g - ee| o m | Y2 m c | cs, gen| p e- - a m
a mom d m cem| e o| eac coo- e Ha-e o m |
ed ge- a e g | oowm , o | o ! J m m o | e- Coo
\ra p, ' aoe a m d | eeze.
20 mi nules before servi ng, remove Chi nese Al -
mond Cooki es f r om reezer and unwrap. '' ace
om - ev m g p a | e, | aw o mcove ed a | oom
| empea | o e
DELUXE SUGAR COOKI ES
St ore no l onger t han J mon t hs. Makes about 5
dozen 2- to 21ri nch cooki es.
1 cup buller or margar i ne, solened
1 Y2 cups conecl i oners' sugar
1 egg
1 leaspoon vani | | a
Y2 leaspoon a| mond exl racl
2h cups a| | - pu rpose |our *
1 leaspoon soda
1 leaspoon cream o larlar
Cranu| aled s ugar
\ x oo | | e, com|ec| om e - - o ga , egg, va m a
amda momdex | ac| 5| m l oo , - oda a m dc eam
o| | a | a Cove , c ' ' 2 | o 3 oo -
ea| ovem | o 35" O v de doog m a | 1o m
ome a | om | o g | y l oo ed c o| coveed
ooad, o o m | 3 / 1 o mc | c- Co | m | o de
- ed - a pe- , - p m - e g am o a| ed - o ga om
coo- e- ' ace om g | y gea-ed oa - m q - ee|
Ha-e o m | g| o owm om edge- , | o 8 m m
o | e- kemove mmed a | e y | om oa- m g - ee| ,
coo Cam oe -eved mmed a| e y ) \ a p, aoe
amd | eeze
20 m| nules beore servi ng, remove De| uxe 5ugar
Cooki es rom reezer and un wrap. ' ace om - ev
m g p a| e, | a wo mcoveed a | oom| empea | o e
*I f us i ng s el f - ri s i ng f l our , omi t soda and crea m of t a rt ar .
Sweet Treats from the Freezer
Stored at 0, most candy stays fresh a
yea r or more. Overwrap wi t h freezer
wr ap. Marsh mal l ows and chocol ate
covered nu ts al so freeze wel l .
| ozemI Oe- - e | - 7J
CI N NAMON CRI SPI ES
Store no l onger t han 3 mon t hs. Ma kes a bout 2
dozen cri spi es.
Dough
1 cup bul l er
1 Y2 cups a| | - pu rpose | our *
Y2 cup dai ry sour cream
F i l l i ng
3 l ab| espoons sugar
1 leaspoon c i nnamon
S uga r Gl aze
3 lab| espoons sugar
1 lab| espoon wal er
Co| oo | | e m | o | o o w | pa- | y o em de 5|
m -oo c eam o m | | ooo g y m xed O v de
doo g m a |, w a p eac C 8 | o 1 2 oo -
\ x 3 | a o e- poo m - - uga a m d | e c m m a mom
1 o m a | o| doo g om | o - o g a ed, we l o o ed
c o| coveed ooa d ko m | o ec| a mg e, 2J
m c e- 5p m - e a | | e c m m a mom - o ga om
doo g ko op| g | y , oeg m m mg a| m a owemd,
- e| a- de. ko ' o| e a | o| doog m | oec| a mg e,
2J mce- 5 p m - e ema m m g c m m a mom
- o ga om doo g ' a ce oo- e emd o| o om
m a ow edge o| ec| amg e, p mc edge- | o - ea
- ec oe y Com | m o e | o o op | g| y, p m c edge
o| doog m | o o | o - ea - ec o e y \ ap a m d
c I I a | e a - | 1 o o 5 | oe m o omge | a m 48
oo -
ea| ovem | o 3 5J" Co | o m | o / mc - ce- ,
p ace - ce- 2 mce- a pa | om o mgea -ed oa- mg
- ee| \ x 3 | ao e- poom - - o ga a md | e wa| e ,
o o- om coo- e- H a -e o m | go dem oowm ,
2J | o25 m m o | e- , coo Ca m oe - eved mmed
a| e y ) \a p m eavy d o | y a o m m o m | o , aoe
amd | eeze.
25 mi nules beore servi n g, heal oven l o 375o .
kemove C m m a mom C - p e- | om | eeze a m d
o m wa p ' ace om o m gea- ed oa - m g - ee| , ea|
o m | o| , a ooo | 1 J m m o | e-
*Se l f - r i s i ng fl our c a n b e used i n t h i s rec i pe. Ba k i ng t i me
ma y be l onger .
74 | |oze m / Oe--e| | -
MI X- QUI CK CAKES AN D CUPCAKES
Store no l onger than 1 mont h.
Ha-e 1 pac-age ( 1 8. 5 oo mce- ) ol amy ol | me
l o ow mg ca-e m xe- a- d |ec| ed l o| c a-e- o|
c o pca-e-
Ye ow ca -e m x
|ev - l ood ca -e m x
\m | e ca-e m x
Cme||y cm p ca-e m x ( '1 9. 5 oo m ce- )
5oo | c |eam cmoco a| e l odge ca-e m x
5oo | c |eam wm | e ca -e m x
\ - cmoco a| e ca-e m x
|emom ca-e m x
Ha ma ma c a-e m x
Coo ca-e om w |e |ac - 1 m oo | Cam o e l | O-| ed
a m d - e|ved mmed a| e y ) ' a ce om o mg|ea-ed
oa- mg - mee|. | |eeze u mcove|ed 2 m ou |- . \| a p
m a' u m m u m | o , a oe a m d | e| o | m | o | |eeze| .
1o m - o |e a we - m a ped c a -e, do mo| - | ac-
amy| m mg om | op o| ' aye|- d u | m | m e ||eeze|
- | o|age | | me. '| e- - u |e om | op o| ca-e ca u -e-
w|a pp mg | o - | c - | o ca-e. )
1 hour 45 mi n ules beore s
p
rv| ng, remove Mi x
Qui ck Cake or Cupcakes ro
g
reezer, l haw i n
wrapper al room l emperat ure 45 mi n ul es. kemove
w
a ppe
0 mi n ulesbeoreservi n g, remove|rosled
Mi x- Qu| c
g
Cake rom
ae ca
e m fam| | y po| | | om o| m-
| e p ece, wm cn | naw ou | qu c
| y amd
a :e m ce lo| | ne| u mcn oox. To |o:eca
e-
lo | a | oma4 | oG mom| n-,
eave | nem
u m l| o| ed.
OATMEAL SPI CE CAKE
St ore no l onger tha n 2 mont hs .
1 Y cups a| | - pu rpose |our *
1 cup qui ck-cooki ng oals
1 cup brown sugar ( packed)
Y2 cup granu| aled s ugar
1 Y2 leaspoons soda
1 leaspoon ci nnamon
Y2 leaspoon sa| l
Y2 leaspoon n ul meg
Y2 cup shorleni ng
1 cup waler
2 eggs ( Y2 l o
2
1 cup)
2 lab| espoons dar k mo| asses
Cocon ul Toppi ng (be| ow)
ea| ovem | o 35J Cea-e amd l o o oa- m g
pam , 1 3 2 mc e- \ea- o e a m ged em | -
excep| | opp mg m| o a ge m xe oow \ x om
ow - peed, - cap m g oow com- | a m | y, : m m
o | e Hea| o m g - peed , -c ap m g oow oc
ca - oma y, 3 m m o | e- 'oo m | o pa m
Ha-e o m | woodem p c - m -e | ed m cem| e
come- oo | c ea m , 35| o 4J m m o | e- , coo - g | y
5pead | opp mg om ca-e 5e| ovem c om | o a|
oo a md/ o 55d ' ace | op ol ca-e 3 m c e-
l om ea| Ho o m | | opp m g - go dem oowm
amd oo oo y, 2 | o 3 m m o | e- Ca m oe - eved
mmed a| e y )
Coo ca-e 1 m oo ' eeze o mcoveed 2 oo -
\a p, aoe amd e| o m | o l eeze
30 mi nules beore servi ng, remove Oal mea| 5pi ce
Cake rom reezer and | oosen wrapper. im aw a |
oom | empe a| u e ' l p a | c w ap ma oeem
u- ed , p acewoodem p c- a| m | eva - | opevem|
wa ppe l om | c- m | o | opp m )
COCONUTTOPP| NC
c up buller or margar i ne, me| led
cup brown s ugar ( packed)
Y2 cup | aked coconul
Y c upchopped pecans
3 l ab| espoons | i ghl cream
\ x a mged em| -
* Do n ot u s e sel f - r i s i ng f l our i n t h i s reci pe.
| ozem / Oe-e | - 75
BUTTE RY FREEZER CAKE
St ore no l onger tha n ! mon t h.
2
! cup bul l er or margar i ne, solened
11 cups sugar
2 eggs ( Y1 lo Y2 cup)
1 Y leaspoons vani | | a
3 cups cake | our or 21 cups a| | -pu rpose
|our *
2Y2 leaspoons baki ng powder
1 leaspoon sa| l
1 cups mi | k
Bul l ery |rosl i ng ( be| ow)
ea| ovem | o 35J" Cea- e amd l oo oa- m g
pam , 1 3 2 m c m e , o | wo mcm o | m ee
o m c oo m d aye pam - \ x oo | | e , - o ga ,
egg- amd vam a m a e m xe oow o m | l o hy
Hea| om g - peed , -c a p m oow occa om a
y, 5 m m o | e- Cm ow - peed, m x m l oo ,
oa- m g powde a m d - a | a | e ma| e y w | m -
'oo m | o pa m - )
Ha-e o m | woodem p c - m -e | ed m cem| e
come- oo| c eam , oo om g 45 | o 5J m m o | e- ,
aye - 3J | o 35 m m o | e- Coo ' o- | ca-e w |
H o | | ey ' o- | m g Ca m oe - eved mmed a | e y )
' a ce woodem p c- - a | m | eva - a ou m d | op ol
ca -e | o pevem | w a ppe l o m - | c- m g | o l o-|
m g \ a p, aoe amd l eeze
2 hours beore servi ng, remove 8ul l ery |reezer
Cake rom reezer. imaw m w| a ppe a| oom | em
pea | o e 1 m o o kemove w a ppe , | m aw ca -e
o m coveed 1 oo C , al | e | e l -| oo ol
| aw mg, c o | ca -e m | o - ev m g p ece- ' ace om
- ev mg p a| e amd | a w3J m m o| e- )
8UTTEkY |kO5T| NC
2
2
1 cups conecl i oners' sugar
2
1 cup bul l er, so lened
2 ou nces me| l ed u nsweelened
choco| ale (coo| )
1 leaspoon vani | | a
2 l ab| espoons mi | k
Hea| - oga , oo | | e , c oco a| e amd va m a m
- ma m xe oow om ow - peed Cad o a y oea|
m m - o m | - moo| amd l o hy
* I f u s i n g sel f - ri s i ng fl our , omi t ba k i n g powder a nd sa l t .
7b F roze n / Desser t s
Bes t Chocol at e Cake can be f r ozen i n t he pa n i n whi ch i t was ba ked; j u st wr ap i t wel l , pa n a nd a l l .
BEST CHOCOLATE CAKE
St ore no l onger tha n ! mont h.
2 cups a| | -pu rpose | our * or cake |our
2 cups sugar
1 leaspoon soda
1 leaspoon sa| l
z leaspoon baki ng powder
1
, cup waler
cup bull ermi | k
z cup shorlen i ng
2 eggs ( lo cup)
1 leaspoon vani | | a
4 ou nces me| l ed u nsweetened
choco| ale (coo| )
|| uhy Whi l e |rosli ng ( ri ghl )
Heat oven t o 350 . Grease and fl ou r bak i ng
pan , 1 3 x 9 x 2 i n c h es , or t wo 9- i nch or t h ree
8- i nch rou n d l ayer pans . Mea s u re al l i ngred i ent s
except fr ost i ng i n t o l a rge mi xer bowl . Mi x on
l ow s peed, sc rapi n g bowl cons t a n t l y, /z mi n u t e.
Beat on h i gh speed, sc rapi ng bowl occa s i ona l l y,
3 mi n u t es. Pou r i n t o pa n ( s ) .
Bake u n t i l wooden pi ck i n ser t ed i n cent er comes
out c l ea n, obl ong 40 t o 45 mi n ut es , l ayer s 30
to 35 mi n u t es. Coo l . F ros t cake wi t h fros t i ng.
Pl ace ca ke i n cake box . Wr a p box , l abel a n d
f reeze. ( F r ost i ng wi l l rema i n soft . )
2 hours beore serv| ng, remove 8esl Choco| ale
Cake rom reezer. Thaw i n box at room t empera
t u re 1 h ou r . Remove cake f r om box; t haw
u ncovered 1 hou r . ( Or, af t er t he f i r st h ou r of
t h awi ng, c u t cake i n t o s erv i n g pi eces . Pl ace on
s ervi ng pl a t e and t haw 30 mi n ut e5 . )
||U||Y WH| TE |kO5T| NG
cup sugar
cup | i ght corn syrup
2 lab| espoons waler
2 eggwhi tes ( cup)
1 leaspoon van| | | a
Mi x s ugar , cor n syr up and wat er i n s ma l l s auce
pan. Cover t i gh t l y; heat over med i u m heat u n t i l
mi xt u re boi l s vi gorou s l y. Unc over; boi l ra pi dl y,
wi t h ou t s t i r r i ng, t o 242 on candy t her momet er
( or u n t i l s ma l l a mou n t of mi xt u re s pi n s a G t o
8- i nch t h read when d ropped from s poon ) .
Wh i l e mi xt u re boi l s , beat egg wh i t es u n t i l s t i f
peaks f or m. Pou r hot syr up very s l owl y i n a
t h i n s t rea m i n t o t he bea t en egg wh i t es , beat i ng
const a nt l y on med i u m s peed. Beat on h i gh
s peed u n t i l s t i f peaks for m, add i ng va n i l l a
d u r i ng l as t mi n u t e of bea t i ng.
* I f us i ng s el f- r i s i ngf l our , omi t soda, sal t and bak i ng powder .
PASTRY
One- cr us t Pi e
One b or 9- i n c h
1 cupa| | -pu rpose | our *
leaspoon sa| l
!s cup p| us 1 l ab| espoon shorlen i ng or
! cup | ard
2 lo 3 l ab| espoons co| d wal er
Two b or 9- i n ch
2 cups a| | -pu rpose | our *
1 leaspoon sa| l
% cup p| us 2 l ab| espoons s horl en i ng or
% cup | ard
4 lo 5 lab| es poons co| d wal er
Two- cr us t Pi e
One 8- or 9- i n ch
2 cups a| | - pu r pose | our *
1 leas poon sa| l
2
h cup p| us 2 l ab| espoons s horleni ng or
2
h cup | ard
4 lo 5 l ab| espoons co| d wal er
Two 8- o r 9- i n ch
4 cups a| | - pu rpose | our *
2 leas poons sa| l
1 ! cups shorl en i ng or 1 ! cups | ard
cup co| d waler
\ea- o e l o o amd -a | | o m x mg oow Co|
- o| em g | ooog y 5 p m - e wa| e , 'I | a o e
- poom a | a | me, om | oo - o| em m g m x| o e,
m x m g w | | o - o m | a | o o - mo - | eed a m d
doo g a mo- | c ee m- - de o| oow 1 | o Z | ea
- poom - wa| e ca oe added | meeded ) Ca | e
doog m | o oa , | o m om| o g | y l o o ed c o|
coveed ooad a m d - ape m | o | a | | emed oo m d
'o ! Cm e c o- | ' e- o 1wo c o- | ' e , d v de
m a | a m d - a pe | o ! | a | | emed oo d ' o
Z 1wo c o- | ' e- , d v de m | o+pa| - ) ko doog
w | | o o ed - | oc- me| coveed o g p m Z
mc e- a ge | e m ve | ed e pam o d pa | y
m a | , | em m a | age m , o m |o d a m d ee- e m | o
pam
F rozen / Desser t s 77
' o Cme c o- | ' e, | m ove am g m g edge o|
pa | y l m c | om m o| pa ' o d amd o
pa- | y o mde , evem w | pam , | o| e a m doa-e
a- d ec| ed m ec pe ' o Ha-ed ' e 5e , p c-
oo| | om a m d - de | ooo g y w | |o - Ha-e m
4 ovem 8 | o 1 d m m o| e-
' o 1wo c o- | ' e, | o m de- ed | m g m | o
`
a- | y med p e pa m 1 m ove a m g g edge o|
pa- | y V2 m c | om m o| pa m ko - ecomd
oo m d o| doog ' o d m a | , | em m a | aga m ,
c o | | - - o - | eam c a m e-ca e ' ace ove | g
a m d o m |o d 1 m ove a m g m g edge o| pa- | y
1 m c l om m ol pam ' o d a d o | op edge
o m de owe edge, p e- - m g o m | o - ea -e
c o e y, | o | e Cove edge o| pa- | y w | ! | o
3 mc - | p o| a o m m o m | o | o pevem | exce-
ve oow m g Ha-e a - d ec| ed m ec pe ke
move |o I S m m o | e- oe| o e p e - dome
* I f u s i n g sel f - r i s i ng fl ou r, omi t s al t . Pas t r y made wi t h s el f
r i s i ng fl ou r di ff ers i n fl avor and t ext u r e.
Short of Pi e Pans?
I f you don' t wan t to ti e up you r pi e pans
i n t he f reezer ; do t hi s . Li ne pan wi t h an
al u mi n u m foi l ci r cl e, cut J i n ches l arger
t han t he pan. P ress foi l smoot hl y i nto
t he pan . P roceed as d i rected i n reci pe.
Freeze pi e, and when i t i s compl et el y
frozen, gr asp t he foi ' extens i ons and 'i ft
foi l and pi e from t he pan. Overwrap
wi th freezer wrap. Pl ace pi e i n box or
contai ner .
Becaus e frozen pi es are b u l ky, t hey t ake
up a great deal of freezer space. Sol u
t i on : Package you r own speci al pi e fi l l
i ngs i n f r ozen-food contai ners. When
ready to u se, par t i a l l y t haw i n contai ner .
Add non- f reezabl e i ngred i ent s and pou r
i n to past ry- l i ned p i e pans .
78 | |ozen / Oe--e| | -
FROZEN PASTRY CI RCLES
St ore no l onger tha n Z mont hs .
Us e one of t he fo l l owi n g :
Pasl ry or Two 8 - or 9- i nch
Two-crusl Pi es ( page 77)
4 sl | cks or 2 packels pi e cr usl mi x
( one 22-ounce-si ze package or l wo 1 1 -
ounce- si ze packages )
'epae pa- | y a- d ec| ed | o Z wo c o - | ' e-
| v de m | o 4 pa| - ko eac pa| 2 m c e-
| ae a| | aou m d | a mve | ed 8- o mcm p e
pam
5| ac- c c e- , w | waxed pa pe oe| weem , om
o m gea-ed oa- mg - ee| ' eeze o mcove ed 1
oo \ap -| ac -, a oe a m d e| o m | o | eeze
o peve| oea - m g, - | oe om l a| - o | ace
Baked Pi e 5he| | or One- cr usl Baked Pi e. 35 m| n-
ul es beore needed, remove 1 |rozen
p
aslry C| rc| e
r om reezer, p| ace on p| e pan. aw u m coveed
a| oom | empea | o e u m | - ol | , aoou| 2d m
o | e- ea| ovem | o 45" ca- e pa- | y gem | y m | o
pa i m ove ma g g edge ol pa- | y 1 m c m
l om m ol pa ' o d a d o ' pa- | y o mde ,
evem w | m pa , l u | e |o C e c u- | Ha sed ' e,
poceed a- d ec|ed ec pe ) ' o Hased ' e
5 e , p c- oo| | om a m d - de | mo oug y w |
l o s Ha-e o m | g| oowm , 8 | o 1 d m m o | e-
Two-crusl P| e. 25m| n ules beore needed, remove
2 |rozen Paslry Ci rc| es rom reezer, p| ace one on
pi e pan and oneon | al su race. Have ready. l ' ' mg
aw o mcoveed a| oom | empea | o e o m |
- o| | , aooo | 2d m m u | e- ea| ovem | o | empea
| o e de- ga | ed m c pe 'a- e pa- | y ge | y
m | o pa m . i m ove a m g m g edge o| pa- | y ''
m c | om m ol pa 'oo l m g i | o pa- | y
med p e pam ' o d - ecomd c c e a | , | em
m a | aga , cu| - | - -o - | ea m cam e-c ape
' a ce ove | mg ad o m |o d m ove a g mg
ede ol pa- | , 1 m c m l o o| am ' o d
am d o | op edge o m de owe edge, pe- - m g
om m | o -ea -ec o e y, | o| e Ha-e a- d ec| ed
FRESH APPLE PI ES
St ore n o longer tha n b mon t hs. Ma kes Z pi es.
Pas l ry or Two9- i nch Two- crusl Pi es
( page 77)
F i l l i ng for 1 pi e
cup sugar
Y cup a| | - pu rpose | our
!z l easpoon n ulmeg
h leaspoon ci nnamon
Dash sa| l
6 cups l hi n| y s | i ced par ed l ar l appl es
( aboul 6 medi um)
2 lab| espoons bul l er or margar i ne
ea| ovem | o 425" 'epae pa- | y \ x - o ga ,
| o o , m o | meg, c m m a mom amd -a | , | o- - w |
a pp e- o m m | o pa - | |y m ed p e pa m , do| w |
oo | | e kepea| | o -ec om d p e Cove w | | op
c u - | - w c m ave - | - c o | m | em, -ea -e
c o e y amd | o | e Cove dge- o| pa- | y w | !
| o 3 m c - | p- o| a o nm lo | o pevem|
exce- - ve o owm m g , emove |o ! 5 m m o | e-
oel oe p e-a edoe Hase u m | c o- | - a e o owm
a md j o ce oeg m - | o o o oo e | oo gm - | - m
c u- | - , 4d | o 5d m m o | e- Coo Ca m oe -eved
mmed a| e y )
Coo p e- o i | oae y wa , aoou | 2 ou -
eeze o m coveed o m | c omp e| e y l oze , a |
ea - | 3 m ou - ' | yoo p e| e | o emovep e- | om
pa - l O - | o| age, l eeze o m o u - 5ee No| e )
\a p, aoe a md e| u | o l eeze
1 hour 40
g
i nul es beore servi ng, remove |resh
App| e Pi e(s) rom reezer and unwrap. kep ace m
pam l y
WRAP
Have you not i ced how t he freezer reci pes tel l
you to cool t he food qu i ckl y after cook i n g? The
l ess t i me t h i s f ood spends at temperat u res be
tween 45 and 1 40, t he better. I f you a l l ow
foods to rema i n at these temperat u res for more
t han J or 4 hou rs, t hey may not be safe to eat.
Remember t hat i n t hese reci pes t h i s t i me span i n
c l u des a l l t h e t i me t h e food remai ns i n t h i s tem
perat u re r ange. So speed t he cool i n g process !
Hot foods can be pl aced r i ght i n t he ref r i gera
tor provi ded t hey don' t r ai se t he refr i gerator
temperat u re above 45 . A l ar ge - quant i ty of hot
food s hou l d be cool ed i n a bi g bowl ( or a s i n k)
fi l l ed wi t h col d water and i ce t hat a l most reach
the t op of the food contai ner. Repl ace i ce as i t
mel t s ; freeze the food as soon as i t i s cool .
I f food i s t o mai ntai n i t s h i gh qua l i ty i n t he
freezer, i t must be stored i n wr aps or contai ners
whi ch are moi stu re- and vapor- proof. The con
tai ners and wr appi n g mater i al s t hat you buy
s hou l d be des i gned for t he pu rpose for whi ch
you use t hem. Some are made for t he freezer,
ot hers for the ref r i gerator. I t' s i mportant to use
t he r i ght t ype and t he r i ght s i ze, so check t hei r
l abel s . When you wrap, p ress ou t t he a i r-and
wr ap t i ght l y. Cl ose packages wi th tape.
Speci al t i ps on wr appi ng and storage : For easy
separat i on, pl ace freezer wr ap between i n di
vi du a l patti es, chops a n d s mal l steaks; or wrap
t hem i nd i vi dua l l y and f reeze before putt i ng
t hem i nto a f reezer bag. Protect fragi l e foods
wi t h a box ; pl ace t he freezer-wr apped food i n
t he box, or overwrap t he box. Si nce food ex
palds i n f reez i n g, make su re a contai ner has
enough room for expans i on. When you h ave to
freeze a mi xt u re of s ol i d and l i qu i d food i n a
conta i ner whi ch i s too l a rge, fi l l t he s pace be
tween t he food and t he l i d wi t h cr u mpl ed
freezer wr ap.
There are casserol es now on t he mar ket de
s i gned t o go di rect l y from freezer t o oven. Why
not s pl u rge a bi t amd buy s ome of these ?
LABEL
NamC OkCC pC
Iat- tagC I ngtCd Cnt
$tOtagC1 mC
Speci al F reezer Hel ps 85
Di d you ever l ook i nto you r f reezer and wonder
what you' d put i nto one of t he packages or con
tai ners t her e? I t' s better not t o rel y on you r mem
ory, especi a l l y i f you make good use of you r
freezer and keep i t wel l stocked. Label you r
packages before you p u t t hem i n t he freezer .
What you wi l l need a re l abel s, a grease penci l
or a fel t- t i pped pen, and f reezer tape. Keep
t hese handy wi th you r packagi ng mater i al s so
you won' t be tempted to s muggl e an u n l abel ed
package i nto t he f reezer.
Here' s t he i nfor mat i on you' l l need to i ncl ude :
Name of Reci pe: Copy i ts exact t i t l e f r om t he
cookbook. I f you have more t han one package
from t he same reci pe, note that on the l abel .
Last-stage I ngredi ents : I f you r reci pe cal l s for
addi t i onal i ngredi ents after you take t he food
fr om t he f reezer, note t hi s on t he l abel .
Book Page: Copy t he n u mber of t he page or
whi ch you r reci pe appear s. You ' l l need to refer
to t hat page agai n l ater for t he i nst r uct i ons
wh i ch fol l ow t he and t he bol dface type.
Number of Servi ngs : Wr i te down the n u mber of
servi ngs you r package contai ns . (You' l l fi nd t he
n u mber of servi ngs each reci pe provi des pr i nted
bel ow i ts t i t l e. ) Ou r cal cul at i ons are based on
average servi ngs. I f t here a re hearty eaters i n you r
fami l y, take t hat i nto accou nt . J ust wr i te down
how many s ervi ngs t he package wi l l provi de
for you r hu ngry crew.
Storage Ti me: Look at the recommended stor
age t i me for you r reci pe-i t' s gi ven di rect l y under
t he t i t l e. Now f i gu re out when you r package
s houl d be used ; put that date on you r l abel .
I f you l eave you r package i n t he freezer beyond
t he recommended storage t i me ( see pages ddto
90) , you r food won' t spoi l -bu t i t may begi n to
l ose some of i ts f l avor, moi stu re or text u re.
Your Own Reci pes and Other Foods : Label t hem
wi th t he same t ype of i nformat i on as you put on
you r Do-Ahead packages. When you f reeze
meat, note i ts wei ght . For you r own reci pes,
wr i te down and keep you r own i nst r uct i ons for
reheat i ng or l ast-stage i ngredi ents.
8b Speci al F reezer Hel ps
. . . AND FREEZE
Freezer Types
When i t comes to buyi ng a freezer, you wi l l fi nd
that you have a choi ce of th ree bas i c types : t he
refri gerator wi t h a freezer u n i t ; t he u pri ght
freezer-wi t h s hel ves from top t o bottom; and
t he freezer chest-wi t h baskets and d i vi ders .
I f you are s hort of fl oor space or you don' t need
a great deal of freezer space, the refr i gerator
freezer may be you r best bet. I n a ref r i gerator
freezer, t he storage capaci ty of you r freezer wi l l
b e between 2 and 1 0 cubi c feet. A model wi th a
freezer u n i t t hat i s compl et el y i ns ul ated from t he
refr i gerator i s des i rabl e because s uch freezers
can mai ntai n a const ant temperatu re of 0. I f
you r freez i ng compar t ment does not remai n at
0 , t he food you store t here s houl d be used
wi t h i n a week or two.
You may need the freezer space provi ded by an
u pr i ght freezer or a freezer chest . Are you won
der i ng how bi g a freezer you s hou l d buy? I n ad
di t i on t o q uest i ons of fl oor s pace and pr i ce, l et
you rsel f be gu i ded by t he si ze of you r fami l y
a l l ow 5 cubi c feet per person-and t he amount
of prepl anni ng you want t o do.
Freezer Temperature
The temperat u re for freezi ng and stor i ng food
i s 0 or l ower. At a l ow temperatu re ( 0) , foods
freeze faster and t here i s l ess breakdown i n t hei r
cel l u l ar st r uct u re. Therefore, t he foods are more
apt to reta i n t r ue fl avor and fi rm text u re.
Chest and u pr i ght freezers ( and the fu l l y- i ns u
l ated refr i gerator-freezers) are desi gned t o stay
at a constant 0 temperatu re. Be s u re t he cont r ol
sett i ng of you r freezer i s cor rect-use a freezer
t her mometer.
Food Freezi ng
At any one t i me, freeze on l y as much food as
you can pl ace agai nst a freezi ng s u rface. The
faster you r food freezes, t he better i t retai ns
fl avor and textu re. F or fast freezi ng, food pack
ages s hou l d be i n di rect contact wi t h a f reezi n g
s u rface, a t l east 1 i nch apart s o t h e a i r can ci r cu
l ate. ( Once t he food i s frozen sol i d, you can
st ack packages. )
N N \
Y V
l ~
V l
\ l
l l
l \ \
! `
I
`
-
.
. .
`
..
,, .
,
,- - - , _
-
- - . .
Speci al F reezer Hel ps 87
When you want to f reeze food i n l arge quant i
t i es, guard agai nst a r i se of temperatu re i n you r
f reezer . Reduce you r freezer temperatu re to
-1 0 or l ower about 24 h ou rs before you put a
l arge amount of unfrozen food i nto you r freezer.
Th i s way, you r food wi l l be frozen sol i d i n 1 0
t o 1 2 hours.
I t' s i mport ant t hat you know exactl y what tem
peratu re i s mai ntai ned i n you r freezer-espe
ci al l y when you' re freez i n g foods. We st rongl y
recommend t hat you buy a f reezer t her mometer.
Check t he t her momet er often, and make s ure
t hat you r freezer actua l l y mai ntai ns a t empera
t u re of 0 or l ower.
Defrosti ng and Cl eani ng
Above al l , read t he manufactu rer' s i nst r uct i ons
carefu l l y.
Unl ess you have a sel f-defrost i ng freezer, de
f rost i t as soon as you see t hi ck f rost. Trans fer
you r frozen food t o t he ref r i gerator. I f necessary,
pi l e frozen foods i n to a l au n dry basket and cover
wi th newspapers or a bl an ket. To s peed t he de
f rosti n g, have an el ectri c fan bl ow i n to the
freezer, or pl ace pans of warm water i n the
f reezer. Wash wi th a sol ut i on of 3 t abl espoons
soda to 1 quart water, or wi th a mi l d detergent
sol ut i on. Dry t horoughl y before resett i ng tem
peratu re cont rol .
Emergenci es
I n case of power fai l u re or mechan i cal defect,
keep t he freezer closed. I n a fu l l freezer t hat i s
kept at 0, l i t t l e or no t hawi ng wi l l take pl ace
wi th i n the fi rst 1 2 to 20 hours.
I f you r freezer mi ght be out of commi s s i on for
more t han a day and you a re stor i n g a l ot of food,
you wi l l want to take act i on. You can take t he
contents of you r freezer to a f rozen food l ocker .
Or you can buy d ry i ce. Wear h eavy gl oves
when you handl e d ry i ce. Lay cardboard over t he
packages i n you r f reezer, and pl ace t he dry i ce
on t he cardboard; do not pl ace i t di rectl y on t he
packages. A 50-pound bl ock of dry i ce wi l l pre
vent foods from t hawi ng for 2 to 3 days.
88 Speci al Freezer Hel ps
GENERAL
RECOMMENDATIONS
FOR FREEZER STORAGE
Let th i s 3-page sect i on of gener al i nst r uct i ons be
you r gu i de when you want to freeze food pre
pared from you r own reci pes-or pu r chased
products. There' s no need to cons u l t these pages
when you freeze reci pes from t h i s book. Each
Do- Ahead reci pe has i ts own speci fi c storage
i nst r ucti ons-these have been thoroughl y tested.
Appetizers
Storage Ti me: 1 to 2 mont hs
Recommendati ons : I t i s best to freeze hors
d' oeuvres and pastry before baki ng.
Deep-fr i ed appet i zers-s uch as t he Ch i l i Cheese
Fri es on page 41 -can be frozen after fryi n g and
ten reheated i n t he oven .
Meat, Poul try, Fish
Storage Ti mes : See pages 9, 1 9, 23, 24 and 30.
Recommendati ons : F reeze fr esh meat, poul t ry
and fi s h as p rompt l y as possi bl e. One way to
freeze cl eaned f i sh i s i n a waterproof contai ner ;
cover t he f i s h wi t h water and freeze.
I f you t haw meat, pou l t ry or fi sh before cooki ng,
start cooki ng t hem wh i l e t hey a re sti l l ch i l l ed.
F rozen roasts requ i re ' /s to ' /z more t han t hei r
nor mal cooki ng t i me. For s mal l roasts, t he addi
t i onal cooki ng t i me wi l l be cl oser to 1 h, for l arge
roasts, cl oser to ' /
Cooked meat i n sauce and l eftover roasts freeze
very wel l , as a ru l e; i f poss i bl e, t hey s houl d be
s l i ght l y undercooked before freezi ng.
Cooked di shes can be taken from t he freezer
and heated wi t hout thawi ng. Heat i n t he oven
( use the i nst r uct i ons for Swi ss Steak, page 1 4, as a
gu i de) , or pl ace i n a s ki l l et and add a l i tt l e water
( see t he Pepper Steak i nstruct i ons, page 1 3) .
We don' t recommend t hat you freeze f r i ed
meat, pou l t ry or fi s h, s i nce these fri ed foods wi l l
often devel op a ranci d or war med-over fl avor.
Somet i mes, however, fr i ed foods can be frozen.
Take a l ook at t he reci pes for Sweet and Sou r
Por k ( page 1 9) , F ri ed Chi cken ( page 29) , and
Batter- f r i ed Fi s h ( page 30) . Note t hat t hei r rec
ommended storage t i mes a re very s hort.
Speci al F reezer Hel ps 89
Mai n Di shes
Storage Ti me: About J months
Recommendati ons : I n adapt i ng you r own reci pe
to freezer storage, fi nd a Do-Ahead reci pe t hat
cl osel y resembl es you r own. Base t he prepara
t i ons for freez i ng, t he st or age t i me, heat i ng and
compl et i ng of you r reci pe on t he i nst r ucti ons
for t he Do-Ahead reci pe. Check t hrough t he
Do-Ahead rec i pes for i ngred i ents t hat are added
j ust before s ervi ng, and obs erve t he same pro
cedu re; t hose i ngred i ent s do not freeze wel l . I n
prepar i ng you r mai n di s h, wor k accordi n g to t he
food temperat u re r u l es on page d4, and remem
ber t o r eheat you r di s h q u i ckl y.
Frui ts and Vegetabl es
Storage Ti mes :
Ci t r us Fr u i ts . . . . . . . . . . . . . . . . . . J to 4 months
Ot her Fr u i ts . . . . . . . . . . . . . . . . . . 1 year
Vegetabl es . . . . . . . . . . . . . . . . . . . 1
y
ear
Recommendati ons : Let you r produce man ad-
J
vi se you on t he var i et i es t hat f reeze best; new
/ var i et i es-devel oped speci fi ca l l y for freez i n g
wi l l be ava i l a bl e before l ong. F reeze fr u i t and
vegetabl es at t he peak of t hei r r i peness. For
good freez i n g i ns t r uct i ons , check t he bookl et
t hat came wi t h you r freezer, t he Un i ted States
Depart ment of Agr i cu l t u re or a l ocal u n i vers i ty.
Breads
Storage Ti mes :
Qu i ck B reads . . . . . . . . . . . . . . . . . 2 to J mont hs
Yeast B reads . . . . . . . . . . . . . . . . . . 9 months
Recommendati ons : Bake b reads before freez
i ng; breads baked after freez i n g wi l l be s mal l er
and tougher. Overwrap t he bread you buy i f i t
i s t o stay i n t he freezer for more t han one week.
To thaw at room temperatu re, keep breads
wrapped-at l east i n the beg i n n i n g. To t haw and
heat breads i n t he oven, set oven at 350 ; heat
i n g t i me wi l l va ry wi th s i ze. For q u i ck t hawi ng,
f reeze rol l s or n u t b read or coffee cake s l i ces i n
d i vi dual l y wr apped. Check t h e reci pes on pages
50 to 60 for s tandard i n st ruct i ons for t hawi ng
or heat i ng bread or coffee cakes.
90 Speci al F reezer Hel ps
Cakes
Storage Ti mes :
F rosted . . . e . . e . . e . . e . . . . . . e . . 1 to 2 mont hs
Unf rosted e . . e . . . . e . . . . . . . . . . 4 to o mont hs
Recommendati ons : F reeze f rosted cakes wi t h
out wr appi ng; freezer wr ap t hem as soon as
t hey ar e fi r m. To prevent cr ush i ng, pl ace cake i n
box; overwrap box. F rost i ngs that freeze wel l
( not a l l of t hem do) are gi ven i n reci pes i n th i s
book. Cqnfect i oners' sugar and f udge f rosti ngs
f reeze par t i c u l ar l y wel l .
Cooki es
Storage Ti mes :
F rosted . . . . . . . . . . . . . . . . . . . . . 2 to 3 mont hs
Unfrosted e . o e . . e . . . o . . e . . e . . 9 t o 12 months
Recommendations: Near l y a l l cooki es-ba ked or
u n baked-can be frozen . For speci f i c storage
t i mes, l ook th rough t he reci pes on pages oo to
73. When you freeze several cooki e var i et i es i n
t he same contai ner, t he l east storabl e cooki e
shou l d s et t he storage t i me. F reeze frosted cook
i es u ncovered unt i l t hey are fi r m; t hen wrap. For
addi t i onal freezi ng suggest i ons, s ee the notes on
page 72.
Pi es and Pastry
Storage Ti mes :
Chi ffon Pi es e . . . e . e e . . e . . e . . . e . . . . 1 mont h
Other Pi es e e . . e e e . . . . . e e . . . e e . . . . 4 mont hs
Pastry . e . . . . e . e e . e . . . . e . e . . e . . . e . 4 mont hs
Recommendati ons : To prevent soggy c rusts,
bake pi es before freezi ng. E mpty pi e s hel l s can
be frozen u n baked ; t hen t hey s hou l d not be
thawed before baki ng. Do not t ry to freeze
custard or cream pi es or pi es wi th a Ier i ngue
toppi n g. To t haw chi fon pi es, l eave t hem
wr apped i n t he ref r i gerator for 1 1 /2 h ou rs. Thaw
i n g and h eat i n g di rect i ons for dou bl e- cr ust pi es
appear i n reci pes on pages 78 and 79. To heat a
pi e t hat is i n a pan made of a l u mi n u m foi l , pl ace
a baki n g s heet u n der t he pi e pan for brown i n g.
Your
Refrigrtor:
Short-Term
Pli
Your
Refrigerator:
Short-Ter0
Pli
/ic!JreJon !hepreceJingpage:
Mar i nated Roast Beef ( page 9/;
You r ref r i gerator i s an ol d f r i end, one you prob
abl y take for granted. But i t can serve as one of
t he bes t ki tchen hel pers you cou l d have. I n t he
fol l owi n g pages, you ' l l fi nd reci pes for food you
can prepare ahead of t i me and store i n t he ref r i g
erator . Some of these reci pes can be prepared
one day ahead ; others-for foods t hat wi l l keep
l onger, s uch as sal ads, yeast rol l s and cooki es
can wai t i n you r ref r i gerator for 2 days o r more.
Before servi ng t i me, l ook u p t he servi ng i n st r uc
t i ons wh i ch fol l ow t hi s symbol - ; t hey a re i n
bol dface type toward t he end o f t he reci pe. I f
you store you r prepared food i n an oven proof
pan or baki ng di sh, you ' l l be abl e to t ransfer i t
di rect l y f r om t he ref r i gerator to t he oven.
You r ref r i gerator-whi ch shou l d be s et at 40
or l ower-i s l ess efecti ve t han you r freezer i n
stoppi ng a l l bacter i al act i vi ty. We t herefore rec
ommend the fol l owi ng safeguards :
T Buy fresh food of top qual i ty.
Z As soon as you get home fr om t he grocery
store, put foods t hat req u i re col d storage i n
you r ref r i gerator.
3 Prepare the food you br i ng home as soon as
you can, and be s u re t hat everyt h i n g whi ch
comes i n contact wi t h i t i s spotl ess.
4 Refri gerate t he food you prepare as soon as
poss i bl e. Hot foods may be i mmedi atel y pl aced
i n the ref r i gerator provi ded the food does not
rai se t he refr i gerator' s temperatu re above 45 .
Wi t h l arge quant i t i es, pl ace the contai ner of hot
food i n a l arge bowl or a bas i n fi l l ed wi th col d
water and i ce. Thi s cool i ng mi xtu re qf i ce and
water s houl d al most reach t he t op of you r food
contai ner. Renew the i ce as i t mel ts ; ref r i gerate
food as soon as poss i bl e.
5 Be s u re to serve t he food wi th i n the recom
mended storage per i od. Th i s i nformat i on i s
l i sted at the t op of every reci pe.
Mats ad
Mn Diss
STROGANOF F HAMBURGERS
St ore no l onger t ha n 48 hours . Ma kes enough for
8 sa ndwich es.
Base
1 pound ground beef
3 l ab| espoon s i nsl anl chopped oni on
Sauce
Y cup chi | i sauce
2 lab| espoons f| our
1 l ab| espoon prepared muslard
Y2 leaspoon sa| l
' leaspoon pepper
Coo- a md - | mea| a m d om om o m | mea| -
oowm 5poom oh | e| 5| m 5aoce mged em| - ,
- mme u mcoveed aoou | 5 m m u |e- Cove a m d
el gea | e
Aboul 1 0 mi nules beore servi ng, have ready.
' cop da y -oo cea m, o a mo o ge oo m - ,
- p | a m d| oa- | ed, o - ce- | oma | o, e| | oce eave-
5| -oo cea m m | o a mo o ge m x | o e, ea|
o m | o| 5eve m oom- w | | oma | o - ce- a m d
e| | oce
ROAST BEEF HASH
Sto re no l onger t ha n 48 hour s. Ma kes enough for
J or 4 s ervi ngs.
2 cups fi ne| y choppedcooked beef
2 cups fi ne| y chopped cooked polalo
2 lab| espoons graled oni on
' cup beef gravy
1 leaspoon sa| l
\ x a m ged em| - , - pead m o mgea- ed o m c
|o p e pa m o aye ca-e pa m , o1 'z mce-
Cove amd el ge a| e.
2S mi nules beore servi ng, heal oven l o 400.
Ho-e koa- | Heel a- o m coveed o m | o| ,
a ooo | 2 J m m o | e-
kel ge a| ed / \a | - e- 93
MEAT lOAF AND GRAVY DUET
St ore no l onger t ha n 24 hour s . Ma kes enough for
o | 8 s ervi ngs .
2 pounds ground beef
enve| ope ( aboul 1 Y ounces) on i on
sou p mi x
can ( 1 0V2 ounces) conden sed cream of
mus hroom soup
' ace 24 | o mc p ece o| eavy do | y a o
m m o m |o m oa- mg pam , ' v 2 m ce- \ x
mea | a m d om om - o o p m x , | u m om | o | o a m d
- ae m | o oa| 5 pead mo - oom - ou p om oa|
' o d |o oo- e y ove mea | Ha-e 35d ove
J oo o - eve mmed a | e y, oa -e 2J m m
o | e- om ge } Coo q o c- y 5poom o|l | a| , e
wa p a d e| ge a| e
Aboul 45 mi nul es before servi ng, cook Meal |oa
and Cravy Duel i n 3S0` oven u nl i | done.
POCKET STEW
St ore no l onger t ha n 24 hour s. Ma kes enough for
4 s ervi ngs .
1 Y pounds ground bee
4 s| i ces Ber muda or 5pani s h oni on
4 cooked pared medi um polaloes
4 medi u m carrols, cul i nlo j u | i enne sl r i ps
1 |z leaspoons sa| l
-
|s leaspoon pepper
5 a pe mea| m | o 4 pa| | e- , eac a ooo | 3 m c e-
d a me| e a md J m c | c- ' ace pa | | e- om
25 | o mc p eceo| eavy do | y a o m m o m| o
opeac pa| | yw | amo m o m - cea m da po| a| o
A a mge ce o| - around mea| 5ea - om w | - a |
a md peppe 'o d | o ove po| a | oe- amd ca o| - ,
-ea |o -ec o e y a md e| gea | e
Aboul SS mi n ul es bef or e s ervi ng, p| ace Pockel
5lew on u ngreased baki ng s heel. Ha-e m 4JJ'
ovem o m | ca o| - a e | em de , a ooo| 45 m m o | e-
Nol e. ' l yoo w - | o - eve m d v do a po| om - ,
d v de mged em| - a momg 4 |o pac -e| -
94 Ref r i gerat ed/ Ma i n O - m e-
STU FFED GREE N PEPPERS
St ore no l onger t ha n 24 hours. Makes enough for
o servi ngs.
Pep per s
6 | arge green peppers
cups wal er
1 leaspoon sa| l
F i l l i ng
1 pound ground beeI
2 lab| espoon s chopped oni on
1 leaspoon sa| l
h leaspoon gar| i c sa| l
1 cup cooked ri ce
1 can ( 15 ounces) lomalo sauce
Cu | | m m - ce | om - | em emd o| eacm peppe|
kemove -eed- amd memo ame- ea | wa| e a m d
1 | ea - poom - a | u m | wa| e oo - Coo- peppe-
m oo mg wa| e 5 m u | e-, d a m
Coo- amd- | mea| a do o m m med u m- - e|
u m | om o - | emde 5poom oll | a| 5| m - a | ,
ga c - a | , ce amd 1 cu p o| | me | oma | o - auce,
mea| u m | mo|
ea| ove | o 35d" | g m | y - | ull eacm peppe
w | m : cup mea| m x | u e 5| amd peppe - u p
g | m u mgea-ed oa - m g d - m, o o 2 mcme-
ke-e|ve l c u p | oma| o - a u ce, pou ema ! mg
- auce o peppe - io - e|ve mmed a| e y, -ee
oe ow ) Cove | gm | y, oa-e 3d m m u | e- . ke
| ge a| e peppe - a md e-eved | oma| o - auce
45 mi nules beore servi ng, heal oven lo 350o.
' ou e-eved | oma| o - auce om peppe - Ha-e
u m coveed 35 m m u | e-
!O Serve Immedia t el y: Cove l gm | y, oa-e 45
m m u | e- 'ou e-eved | oma| o - auce om pep
pe - Ha -e u mcoveed 1 5 m m u | e-
CHOW ME I N CASSE ROL E
St ore n o l onger tha n 2 4 hours. Makes enough for
or 5 s ervi ngs.
1 pound ground beeI
cp chopped ce| ery
3 lab| es poons i nsl anl mi nced oni on
Y2 cup uncooked converled r i ce
Y2 leaspoon sa| l
1 can ( 1 0Y2 ounces) condensed chi cken w| l h
ri ce sou p
can (4 ounces) mus hroom sl ems
and pi eces, drai ned
2 l ab| espoon s soy sauce
lab| espoon brown sugar
1 leas poon bul ler or margar i ne
Coo- a m d - | mea| , ce ey amd om om o m | '
mea| - oowm io -e ve mmed a| e y, -ee oe
ow ) 5 poom oh |a | 5| m ema m m g mged
em| - ' o u m | ogea-ed 2 qu a | ca- - eo e Cove|
ad e| ge a| e
1 hours beoreserv| ng, sl i r 1 V cups boi | i ng wal er
i nl o cassero| e. Cove | gm | y, oase m 3 5d " ovem
3d m u | e- 5| ca- - eo e, oa se u mcoveed 5d
m m u | e-
!O Serve I mmedia tel y: \m e oowm mg mea| ,
poo l ' c o p- oo mg wa| e om ce a m d - a | m
gea-ed 2 qu a | ca- - eo e a m d cove 5 | mea |
m x| o e | o ce, oa - e coveed m 35d` ovem
3d m m u| e- 5 | ca- -eo e, oa-e u m coveed 3d
m m o| e-
To Store Meat and Poul t ry
Wr ap
l
oose
l
y. For 1 o r 2
d
ays, meat an
d
pou
l
t ry can s tay i n t
h
e i r or i gi na
l
wrap.
P
l
ace t
h
em i n t
h
e co
l d
es t pa r t o
f
you r
re
f
r i gerat or .
Recommended Storage Ti me:
1 to Z days : Cou m d beef, c h i c
k
en, t u r
k
ey, gi bl et s,
l
i ver, coo
k
e
d
meat .
J to D days : Roasts, s| ea
k
s, c
h
ops,
h
am,
f
r an
k
fu rters, col
d
cuts .
/ days : Bacon.
SPI NACH MEAT ROL L
St ore no longer t han 24 hours. Ma kes enough for
o servi ngs.
Fi |l i ng
1 package ( 1 0 ounces) rozen | ea s pi nach
Meat Mi x t u re
2 pounds ground bee
2 eggs
Y4 cup calsu p
Y4 cup mi | k
3/ cup sol bread cr umbs ( aboul 1 s | i ce
bread)
Y2 leaspoon sa| l
leaspoon pepper
leaspoon oregano
F i l l i ng
1 leaspoon sa| l
1 package (3 ounces) smoked s| i ced ham
iaw loze p ac qu c - y oy g p ac
w | u g o| wa| e | oepa a| ea d emove
cecy | a , d |a . \ x \ea | \ x | u e ged e|
C 1 o 1 5 mcm p ece ol a u m u m l o , pa|
mea| m x| u e | o ec| a g e, 1 2 1 d c e .
A a ge p ac eve y o mea| m x | u e, eav
g /z c mag aou d edge 5 p - e | e
1 |ea poo a | o p ac, aa ge a m o
| op Ca el u y o u p mea| , oeg g a| a ow
ed ad u g lo | o l| mea| ' e edge a d
ed ol o | o ea ' ace o ac- u gea ed
oa- g pa, 1 3 2 c e io e ve m
med a| e y, ee oe ow ) Cove w | p a | c w a p
a d el ge a| e
1 hour 35 mi nules be or e servi ng, have ready.
3 ce mozza e a c eee, cu| d ago a y | o
a ve
Ha-e 5 p ac \ea | ko o c oveed 35d ove
1 /z ou Cve apc eee| ag e o o , oa-e
j u | u | ceee oeg | o me | , a oou | 5 m
o | e- Ce| e o l mea| o may o e g | y p -
d u e | o a m ) N ce eved w | c auce
!O Serve I mmedia tely: aveeady 3 ce moz
za e a c eee, c u | d ago a y | o a ve .
Ha-e5 p ac \ea| ko u coveed 35d ove
1 ou 1 5 m u | e Cve ap ceee | a g e o
o , oa -e j u | u | ceee oeg | o me | ,
aoou| 5 m o | e
Over l a p t he cheese
t r i a ngl es on t op of
t he baked r ol l .
S p i n ach Meat Rol l
Mel | e| a| ed / \a O me 95
R ol l up t he meat
and f i l l i ng, u s i n g
f oi l t o l i f t .
96 Ref r i gerated / Ma i n Di s hes
CABBAGE PATCH STEW
Sto re no l onger t ha n 48 hours. Makes enough for
4 to b servi ngs.
1 pound ground bee
2 medi um on i on s, l hi n| y s| i ced
1!z cups coarse| y chopped cabbage
z cup di ced ce| ery
1 can ( 1 6ounces) lomaloes
1Y leaspoons gar| |c sa| l
1 leaspoon sa| l
1 leaspoon marj oram
% leaspoon pepper
Cook and st i r meat i n Dut ch oven u n t i l l i ght
brown . Spoon off f at . Add on i on , cabbage a nd
cel ery; cook and s t i r u n t i l veget a bl es are l i ght
brown . St i r i n t omat oes and seaso n i ngs . Cover
t i gh t l y; s i mmer 1 5 mi n u t es . ( To serve i mmed i -
Pou r mar i nade o n beef i n pl as t i c bag. Pl ace bag i n
s h a l l ow d i s h and r ef r i ger at e.
at el y, see bel ow. ) Cool q u i c k l y. Cover a nd
ref r i gerat e.
30m| nul esbeIoreserv| ng, haveready. 1 c a n ( 1 '
ou nces ) k i d ney bea ns ; i ns tant mas hed pot at o
pufs ( enough for 4 s ervi ngs) .
St i r i n bea n s ( wi t h l i q u i d ) ; heat u n t i l mi xt u re
boi l s . S i mmer u ncovered 1 to 20 mi n u tes. P re
pare potato puff s as d i rect ed on pac kage. Top
s t ew wi t h pot at oes.
!O Serve I mmedia tely: Have ready: 1 ca n ( 1 :
ou n ces) k i d n ey bea n s; i n st ant mas hed pot at o
pufs ( enough for 4 serv i n gs ) .
St i r i n bea n s ( wi t h l i q u i d) ; h eat u nt i l mi x t u re
boi l s. S i mmer u ncovered 1 t o 20 mi nutes. P re
pare pot at o pufs as d i rect ed on pac kage. Top
st ew wi t h pot at oes.
Mar i n at ed Roas t Beef
MARI NATE D ROAST BE E F
St ore no l onger t han 24 hours. Makes enough for
12 to 14 servi ngs.
Meat
3- l o 4-pound s i r | oi n l i p beef
roasl
Ma r i nade
1 boll | e ( 1 2 ounces) beer or 1! cups
app| e ci der
Y
1
cup sa| ad oi |
1 leaspoon sa| l
' leaspoon gar| i c powder
Y4 leaspoon pepper
' ece mea| aooo | 2J | me- w | m | o - ' ace
mea | m p a - | c oago - ma ow oa - m g d - m \ x
l c o p o| | me oee a m d ema m m g \a m ade
mged em| - , pou om mea| . ke eve ema m mg
ke| e a| ed / \a m | m e 7
oee ) | a- | em oag ecu e y o cove d - m w | m
p a - | c w a p. ke| gea | emea| , | u m m g occa om
a y, a | ea | 1 2 m ou -
Aboul 2 hours beore s erv| ng, p| ace Mar| naled
koasl Bee al s| de up on rack | n open s ha| | ow
roasl | ng pan or bak| ng d| s h. Have ready. 1 oa|
1 pou m d ) | emcm oead, co| m | o 1 m c m - ce-
' m -e | mea| | me mome| e - o | p - m cem| e o|
| m c -e- | pa | o| mea| a m d doe- m o| e- | m | a|
koa- | m 325" ovem o m | | m e mome| e eg - | e-
1 GJ", aoou | 2 m ou .
' a ce mea| om wa m p a | | e kemove d p p mg-
| om pa m , eav m g o owm pa| c e ke| o m '/
c o p d pp m g - | o pam 5| m ! c o p wa | e, | me
eeved ' c u p oee a m d 1Y2 | ea- poom a |
ea| o m | m x| o e oo - ' ace | m m - ce o|
oee| om - ce- o| | em c m oead, | op w | m j o ce-
Add wat er a nd beer t o dr i p p i n gs f r om t h e r oast ;
s cr ape br own part i c l es f ro m pa n .
98 Ret r gera| ed/ Ma n D s es
STEAK CONTI NE NTAL
St ore no l onger t han 24 hours. Makes enough for
4 to b servi ngs.
Meat
2- pound bee round sleak, 3; i nch l hi ck
Mar i nade
3 lab| espoons soy sauce
1 lab| espoon sa| ad oi |
1 lab| espoon lomalo pasle
1 leaspoon sa| l
leaspoon pepper
Y2 leaspoon oregano
% leaspoon i nslanl mi nced gar| i c
' ace mea| o age p ece ol p a | c w ap \ x
\a m ade ged e | , o o m oo| m de ol mea|
w | m ma made | o d w ap ove mea| amd -ea
ec oe y kel gea| e a| ea | 5 m oo | avo
mpove w | m oge | oage )
Aboul 1 5 mi nules beore servi ng, seloven conl ro|
al bro| | and/ or 550 . H o 5| eas Co | e| a w |
| op3 c e t om ea| o | a e, 5 | oG m o | e
o eac de, o o | med o m, | o 8 m m o | e
o eac de. Co| | o X c ce
Tender Treatment
Cuts such as beef rou nd st eak, s i r l oi n
t i p steak, beef fl ank steak, por k bl ade
steak or por k ar m steak need to be
tenderi zed before t hey can be broi l ed.
A mar i nade wi l l t ender i ze these cut s; i t
wi l l al s o add f l avor ( wh i ch these meats
l ack becau se t hey have so l i tt l e fat) .
Aft er meat has been broi l ed, cut i t di ag
onal l y across t he grai n i nto th i n s l i ces.
Use a very shar p kni fe.
Mar i nades are i deal for t ender i z i n g
somewhat tough roasts, too (see pages
97, 1 02 and 1 05) .
OL D- FAS HI ONE D BEEF STEW
St ore no longer t ha n 48 hours. Ma kes enough for
b servi ngs.
Meat
Y2 cup a| | - pu rpose f | our *
1 leaspoon sa| l
' leaspoon pepper
2 pou nds bee slew meal, cul i nlo 1 - i nc h
pi eces
2 lab| espoons shorleni ng
6 cups wal er
Veget a bl es
3 medi um polaloes, pared and cul i nlo
1 - i nch cubes
medi um lu rni p, cul i nl o 1 - i nch cu bes
4 carrols, cul i nl o 1 - i nch s| i ces
1 green pepper, cul i nl o sl ri ps
1 cup s | i ced ce| ery ( 1 - i nch pi eces)
1 medi um on i on, di ced ( aboul ! cup)
Season i ngs
1 lab| espoon sa| l
2 bee boui | | on
cubes
1 bay | eaf
\ x | oo , 1 | ea- poom - a | a m d | e peppe
Coa | mea| w | | oo m x | o e \e | - o| em
mg m a ge - e| H owm mea | | m oou gm y.
Add wa| e , ea| o m | wa | e oo - Med o ce ea|
Cove | g | y, - mme 2 oo - 5 | m vege| a o e-
amd -ea-om mg- Cove amd - mme o m | vege
| a o e- ae | emde, a oOo | 3J m m o | e-
' | de- ed, | c -em - | ew 5 a-e 'I c o p wa| e a m d
2 | o 4 | ao e- poom - | oo m coveed j a, - |
- ow y m | o - | ew ea | , - | g com- | am | y, o m |
- | ew oo - Ho a m d -| ! m m o | e Ca m oe
-eved mmed a| e y ) Cove amd e| gea| e
1 S mi
Q
uls before servi ng, heal | d-as hi oned
Bee 5le over medi um- hi gh heal.
VAR| AT| ON
Chi cken 5lew. 5 o o- | | o | e 3 | o 4 poo m d - | ew m g
c c-em , c o | o p, | o | e- | ew mea| a m d c c -em
ooo om co oe- lo | e oee| ooo om co oe-
' m cea-e l -| coo- m g pe od | o ! . o o - . - - m
l a| | om oo| oe| o e add mg vege| a o e-
* I f us i ng se l f- r i si ng f l ou r, dec rease I t eas poon s a l t t o ;
t easpoon .
kel ge a| ed / \a m | me 99
PORK AND SQUASH I N FOI L
St ore no l onger t ha n 24 hours.
For each s ervi n g :
1 pork chop, 1 i n c h l hi ck
% leaspoon sa| l
Dash pepper
Y2 acor n squash
1 l ab| espoon brown sugar
1 l ab| espoon honey
1 lab| espoon bul l er or margari ne
i m exce l a| ca el u y l om mea| . ' ace c mop
om 1 o ! 2 m c p ece o| m eavy d o | y a o m o m
| o 5ea- om w | - a | a m d peppe
| o ow O| -q o a - w | o owm oga , omey
amd ou | | e, p ace - q o a c o | de op om cop
|O d | o ove q ua a m d - ea -ec o e y ' ace
lo pac-age om oa - m g mee| Ha -e m 4dJ"
ovem 45 m m u | e- io eve mmed a| e' y, oa -e
o m | mea| - dome amd - q o a - - | emde, a ooo |
1 5 m m o| e o mge ) kel ge a| e.
Aboul 1 hour beore servi ng, bake i n 400" oven
unl i | meal i s done and squash i s lender.
Nol e. ' | p epa mg moe | a m ! cop, oe - o e | o
wa p eac m d v d o a y - - epa a| e pac-ag m g
e- pec a y comvem e m | | o - ev m g 1 po| om
a| a | mewem l am y memoe - a e ea | m g a |
d |l eem | | me- , l o m - | a m ce C | o a pe - om
ea| mg a ome
SPARE RI BS AND SAUE RKRAUT
St ore no l onger tha n 24 hours . Makes enough for
4 servi ngs.
1 can (29 ou nces) s auer kraul
Y4 cup brown s ugar ( packed)
2 unpared app| es, cul i nlo e| ghl hs
3 lo 4
[
ounds spareri bs, cul i nl o servi ng p| eces
` x aue- a u | w | m q u d ) , uga a m d a pp e
p ece m opem - a ow oa- | mg pa m, | op w |
- pa e o, mea| y - de o p Cove | g | y, oa - e m
325 ovem 1 m ou . ' mc ove, oa-e 3 J m m u | e- .
io e ve mmed a| e y, poom oll la| amd oa -e
u m| dome, a oou | 2d m m u | e ) Coo q u c - y.
Cove amd el gea| e
Aboul 30 mi nul es beore servi ng, s poon o fal
from 5pareri bs and 5auer kr aul . Ha-e o m coveed
m 325 ovem o m | dome
1 00 Rel | | e|a| ed / \a | O| - me-
SPI CY PORK STEAKS
Store no l onger l han 24 hours. Ma ke< enough for
3 or s ervi ngs.
Mea t
1 l o2 pou nds pork sleaks, 3/ i nch l hi ck
Ma r i n ade
!z cup orange j u i ce
3 lab| espoons brown sugar
3 l ab| espoons vi negar
leaspoon sa| l
!z leaspoon dry muslard
!. leaspoon gi nger
2 lab| espoons cal s up
' a ce mea | p a- | c oag o - a ow g a- - d -
\ x \a a de ged e| - , poo O mea| ' a- | e
oag - ec o e y o cove d - w | p a- | c wa
ke| gea| e a| ea- | o oo -
Aboul 1 hour before servi ng, remove 5pi cy Pork
5leaks from mari nade, reserve mar i nade. ' ace
mea| ope - e ow oa | g a o oa - g
d - Ha-e o coveed 35J` ove | O m o | e- ,
poo ' co o| e- eved ma ade o mea |
Ha - e3 Jm o | e-, | o mea| a doo oe o| e
cop ma ade Ha-e o | | ede , aooo | | O
m o | e-
SWEET AN D SOUR PORK
St ore no longer t ha n 24 hours. Ma kes enough for
5 or O servi ng' .
5weel and 5our Pork ( page 1 9)
2 medi um green peppers, cul i nl o 1 - i nch
pi eces
medi u mon i on, cul i nlo - i nch pi eces
4 cups hol cooked ri ce
' epae 5wee| ad 5oo 'o - e- d ec| ed ex
cep| e| ge e| e ' pac-age po - c o oe- ed 1
co | e e - aoce
ea| o - c o oe- o o g ea-ed oa - g - ee|
+U| ove o | o| , a ooo | m o | e- ee |
+ c o p we | e a d | e - aoce a ge -a o cea
o | m x| o e oo - 5| gee pee a d
o o , cove | g| y a d - mme 5 m o | e
l o - | oe| oe -ev g, | o - c o oe- | o -e oce
5eve o ce
PORK TE N DE RLOI N BAKE
St ore no l onger t ha n 48 hours. Ma kes enough for
b s ervi ngs .
Meat
2 por kl ender | oi ns ( 1 0lo 1 2 ounces each)
Ma r i nade
can ( 1 J!z ounces) cr ushed pi neapp| e,
drai ned ( reserve cup syru p)
' cup dry s herry or app| e j u i ce
2 lab| espoons soy sauce
2 lab| espoons chi | i sauce
' l easpoon r ed f ood co| or
1 l easpoon sa| l
2 c| oves gar| i c, crus hed
1 green oni on, cu! i nlo l hi ck s | i ces
2 s | i ces gi nger rool , smashed
Gl a ze
1 cup honey
' a ce mea | p a - | c oeg o - a ow g a - - d -
\ x p ea p p e a d e- eved -y o p w | ema
g ged e | - excep| o ey, poo o mea|
e - | e oag -ec o e y o cove d - w | a - | c
wa p ke| gee | e mea| , | o g occa- o a y,
a| ee - | Z oo -
Aboul 1 ! hou rs before servi ng, remove Por kTen-
der | oi n Bake f rom mar i nade, reserve mar i nade.
' ace mea| o ac- ope - a ow oa - g pa
o d - koa- | 325` ove 3d m o | e- \ x
e- eved ma ade a d oey, poo o mea |
Ha-e u | doe, 3 J | o 6J m u | e- Cu | mea |
d agoa y ac o- - ga | o c - ce-
Ref r i ger at ed/ Ma i n Di s h es 1 01
Apr i cot Ha m Bufet can be served hot , as pi ct ured, as wel l as col d.
APRI COT HAM B UFFET
Store no l onger than 24 hours. Ma kes ! to ! o
s ervi ngs.
5- lo7pound u| | y cooked bone| ess ham
1 lab| espoon prepared musl ard
1 j ar (1 2 ounces) apr| col preserves
1 can (30 ounces) apr| col ha| ves, dra| ned
Who| e c| oves
P l ace meat fat s i de up on rac k i n open s hal l ow
roas t i ng pan. I n ser t meat t hermomet er so t i p
i s i n cent er o f t h i c kest par t o f meat a n d does
not rest i n fat . Roast i n 325 oven 1 h ou r 45
mi n u tes. Heat mu st ard a n d apr i cot pres erves
i n s ma l l sa ucepan over l ow heat u n t i l preserves
ar e mel t ed; keep wa r m.
Remove meat f rom oven . Tr i m excess f at ca re
f u l l y f rom meat ; br us h meat eve n l y wi t h h a l f
t h e apr i cot gl aze. Bake u n t i ' t h er momet er
regi st ers 1 30 , a bout 20 mi n ut es. Remove meat
fr om oven. Fas t en apr i cot s on meat wi t h wh ol e
cl oves. Car ef u l l y br us h t op wi t h rema i n i ng
wa r m apr i cot gl aze. Bake 1 0 mi n u t es. ( Ca n be
served i mmed i at el y. ) Cover and ref r i ger at e.
Aboul 1 0 mi nul es be or e servi ng, p| ace ham on
p| al ler. Serve col d.
1 02 Refri gerated/ Ma i n Di s hes
The t i p of t he meat
t her momet er s houl d
be i n t he cent er of
t he t h i ckest part
of t he meat .
Luau Roas t -a pat i o f east
Pour t he mar i nade
over t he meat ,
cover and ref r i g
er at e, t ur n i ng
occas i ona l l y.
LUAU ROAST
Store no l onger t ha n 24 hours. Ma kes enough for
! U s ervi ngs.
Meat
4-pou nd boned pork shou| der
Mar i nade
Y2 cup p| neapp| e j u| ce
Y2 cup sa| ad o| |
cup dar kcor nsyru p
cup | | me j u| ce
1 s ma| | c| ove gar| | c, crushed
2 lab| espoons brown sugar
1 lab| espoon prepared muslard
1 lab| espoon soy sauce
2 leaspoons sa| l
1 leaspoon ground cor| ander
leaspoon g| nger
Tr i m excess fat carefu l l y f rom meat . Pl ace meat
i n gl as s bowl , pl as t i c bag or s hal l ow baki ng d i s h.
Mi x Mar i n ade i ngred i ent s ; pou r on mea t . F as t en
bag sec u rel y or cover d i s h wi t h pl as t i c wr ap.
Ref r i gerat e meat , t u rn i ng occas i on a l l y, at l eas t
8 hours .
Aboul 2hours beoreserv| ng,remove|uaukoast
rom mar| nade, reserve mar| nade. Pl ace meat fat
s i de u p on rack i n open s hal l ow ba k i n g pan or
di s h. I n ser t meat t hermomet er s o t i p i s i n cent er
of t h i c kes t part of meat and does not res t i n
f at . Roas t i n 325 oven, bast i ng occas i on a l l y
wi t h reserved mar i nade, u n t i l t her momet er
regi s ters 1 70 , abou t 21 hours .
BAKE D HAM WI TH SPI NACH STUF F I NG
St ore n o l onger t han 24 hours. Makes enough for
4 to b servi ngs.
F i l l i ng
1 package ( 1 0 ounces) rozen chopped
spi nach
cup d| ced ce| ery
can (4 ounces) mus hroom slems
and pi eces, drai ned
2 lab| espoon s chopped on| on
2 lab| espoon s sa| ad oi |
' leaspoon sa| l
leaspoon pepper
Meat
2 u| | y cooked ham s| i ces, i nch l hi ck
(aboul 1 Y2 pounds)
1 lab| espoon bu l er or margari ne, me| led
Coo- - p mac a- d ec| ed om pac -age, d a m
Coo- a m d - | ce ey, mo - oom a m d om om m
o o | ce ey - | emde 5| - p a c m, -a |
amd peppe
' ace 1 - ce mea| m o mgea -ed - a ow oa- mg
d s 5 pead - p mac m x | o e om mea| , | opw |
-eco d - ce a m d o o - | op w | o o | | e Cove
v | a o m m o m |o ad e| gea | e
65 mi nules beore serv| ng, have ready. 1 e
ve ope 1z ou mce-) wm | e -au c e m x, 1 | ao e
-poom m o -ead - , we d a ed, 1 | ao e- poom
p epaed mu- | ad, 's | ea- poo m u | meg.
Ha-e am coveed m 325 ove 3d m m u| e- io
ma-e o-e ad - 5auce, pepae w |e - auce
m x a- d ec| ed om pac-age 5 | o- ea d - ,
mu- | ad a md m u | meg. 'cove mea| , oa - e 3d
m m o |e- 5 eve w | o-ea d - m 5aoce
Mel ge a| ed / `a m | - e- 1 03
POTATO DOGS
St ore no l onger t ha n 2 4 hours. Ma kes enough for
5 servi ngs.
| nsl anl mashed polalo puhs ( enough or 4
servi ngs)
2 lab| espoons pars| ey | akes
2 lab| espoons i nsl anl chopped oni on
1 leaspoon prepared musl ard
1 pound rank url ers ( aboul 1 0)
' epae po| a| op o ll - a - d ec| edom pac-age 5|
m pa - ey, om o a m d mo - | a d Co | | a -| o | e-
emg| w -e, oe mg ca e| o m o| | o c o | comp e| e y
| oo g A a mge c o | - de op om o m g ea -ed
oa - g - mee| , - pead po| a| o m x| o e o | a -
| o | e - io -eve mmed a | e y, -eeoe ow } Cove
v | p a - | c w a a m d e| ge a| e
N Aboul 1 0mi nulesbe or eservi ng, selovenconl ro|
al broi | and/or 550 . H o 'o| a| o |og- w | | op-
5 m c e- |om ea | o m | po| a| oe- ae go d
m
oovm , o | o 1 J m m o | e- Ca m - w | cey
| oma | oe- o | oma | o wedge-
!O Serve I mmedia t el y: 5e| ovem com | o a| oo
a m d/ o 550 . H o | a -| o | e- v | | op- 5 m c e-
| om ea| o m | po| a | oe- a e go dem o owm , 5 | o
o m m o | e- Ca m - w | ce y | oma| oe- o
| oma| o wedge-
LASAGNE
St ore n o l onger t ha n 24 hours. Ma kes enough for
o to 1 0 servi ngs.
' epae |a-agme a- d ec| ed om page 2d excep|
cove a md e| ge a| e m -| ead o| | eez mg Cm e
oo 5 m m o | e- oe| oe - ev m
|
, ea| Ovm | o
350 . kemove |a - agme | Om e|
e a| o a m d
o mva p H a -e o m cove ed o m | o| a m d oo oo y,
55 | o Gd m m u | e-
| !
9 Ref r i gerated / Mai n | - m e-
BAKE D SAUSAGE RI NG
St ore no l onger t han 24 hours. Ma kes enough for
o s ervi ngs.
2 pounds bu| k pork sausage
2 eggs, beal en
1 Y2 cups dry bread crumbs
cup pars| ey | akes
1 l ab| es poon i nslanl mi nced on i on
ea| ove | o 35J" ' g | y gea-e o c o p mg
mo d \ x a mged e| - 'e-- m | o mo d Ha-e
o coveed 2d m m o | e- 5poom o|I la| Cove
and el r geat e mmed at e y.
Aboul 40 mi nules beore serv| ng, have ready.
c o pa pp e-a o ce, 2 | ea- poo - v mega o emom
j o ce, ': | ea-poom o- ea d -
Ha-e Ha-ed 5a o-age M mg o coveed 35d "
ove 25 | o 3d m m o |e- Al | e g m a - oa -ed 1 5
m m o | e-, eal a pp e-a oce, v ega a md o-e
ad -
MemoveHa-ed5ao -ageM g l om ovem, poo oh
la| i o m om | o wa m p a| l e, | op w | m app e
- aoce m x | o e Vey pe| | y ga m - med w |
oa mge - ce | w - | - a m d pa- ' ey
To Store Cheese
Store so
f
t c
h
eeses ( s u c
h
as Camem
b
ert,
c ream c
h
eese an
d
cot tage c
h
eese) t i g
h
t
l
y covere
d
. Cot t age c
h
eese
k
eeps
f
o r 3
to 5
d
ays ; ot
h
er so
f
t c
h
eeses
k
eep
f
o r 2
wee
k
s .
Ha r
d
er c
h
eeses ( s uc
h
as Swi s s , C
h
e
dd
a r
o r P a r me s a n ) wi
l l k
e e p
f
o r s e v e r a
l
mont
h
s . St ore t
h
em u n opene
d
i n t
h
e i r
or i gi na
l
wrappers . A
f
t er open i ng, wrap
t
h
em t i g
h
t
l
y wi t
h f
oi
l
o p
l
ast i c wr ap.
LAYERED HAM DI NNER
St ore no l onger t ha n 24 hours. Ma kes enough for
4 to O s ervi ngs.
Bas e
1 package (9 ou nces) rozen cul gr een beans
Sa u ce
1 can ( 1 0Y2 ounces) condensed cream o
ce| ery s oup
cup mayonna| se
1 l ab| espoon prepared musl ard
Bas e a n d Toppi n g
2 packages ( 3 o r 4 ounces each) l hi n| y
s | i ced cooked ham
cup s hredded Cheddar cheese
' cup dry bread cr u mbs
M - e oeam - w | m - ma a moo | ol o m m g co d
wa | e | o- epaa| ea m d emove cec y-| a - , d a m
' a ce oea - m o gea -ed 1: q o a | ca- - eo e
\ x -oo p, mayo m a - ea d mo - | ad , - poom a l
| e - aoce om oeam- iop w | mea| , - poom
ema m g -a o ce om mea| 5 p m s e c ee-e a m d
c o mo- om - aoce io -eve mmed a | e y, -ee
oe ow } Cove a m d el gea | e
50 mi nules beore servi ng, heal oven l o 350.
Ha-e 'ayeed a m | m e o coveed o | mo|
a m d o o oo y, a ooo| 4J m m o| e-
To Serve I mmedia tely: Ha-e o mcoveed 35J"
ovem o m | o| a md oo oo y, a oou| 25 m m o | e-
LEG L LAMB BARBECUE
St ore n o l onger t ha n 24 hours. Ma kes enough for
o to o servi ngs.
4- lo S-pound | eg o | amb
2 sma| | c| oves gar | i c, pee| ed and s| i vered
!z cup red w| ne vi negar
7 cup sa| ad oi |
cup brown sugar ( packed)
2 lab| espoons larragon | eaves
1 leaspoon sa| l
2 gr een oni ons ( wi l h lops) , cul i nlo 2- i nch
s| i ces
can (8 ounces) lomalo sauce
Co | o 5 - ma - | - m mea| w | | p o| - a p
- m |e, m -e | ga c - ve - m - | - ' ace mea|
m a ge p a | c oag o - a ow g a- - d - \ x
ema m mg mged em| - excep| | oma | o -a o ce,
poo om mea| a-| em oag -ecu e y o cove
d - w | p a - | cwap Me| ge a| e mea | , | o m m g
occe- om a y, a| ea- | o oo -
Aboul 3 hours beore servi ng, remove meal rom
mari nade, reserve mari nade. ' ace mea| | a| - de
o p om ac- m opem - a ' ow oa - | m g pam o
oa- m g d - ' m -e | mea | | e mome| e -o | p -
m cem | e o| | c-e-| pa| o| mea| a m d doe- mo|
| ooc oome o e-| m | a| koa- | m 325" ovem
2 oo - \ x e-eved ma m ade amd | oma| o
- aoce kemove mea| | om ovem, o o - mea|
v | - ome ol | e | oma| o g aze Ha- e, o o- m g
-evea | me-w | ema m mgg aze, o m | | e mo
me| e eg -| e- 1 5 | o ! od , aoou | 3d m m o | e-
kemove ga c - ve- oe| oe -ev mg
kel ge a| ed / \a | m e 1 a
HEARTY LAMB S HAN KS
St ore no l onger t han 24 hours. Makes enough for
4 servings.
4 | amb shanks ( aboul 12 ounces each)
1 ! cups bul l ermi | k
2 lab| espoons i nsl anl mi nced oni on
1 leaspoon sa| l
1
; leaspoon g| nger
leaspoon ground cor i ander
! leaspoon ce| ery seed
!z leaspoon pepper
A amge mea| m u mg ea-ed oa - m g d m , 1 1 ':
':1 ': m c e- \ x ema m mg m ged em| - ,
poo om mea | Cove amd e| ge a| e, | o m mg
mea| occa- om a y , a | ea- | o oo -
Aboul 2! hours beore servi ng, heal oven lo
3S0` . Ha-e ea | y ' amo 5 a m -- coveed 2 oo
'mcove , oa-e o m | | emde , aooo | 3J m m o | e-
ORI ENTAL VEAL CASSE ROLE
S tore no l onger t ha n 2 4 hours. Ma kes enough for
5 or o servi ngs.
1 pound bon e| ess vea| , * cul i nl o1 - i nch cubes
|| ou r
2 lab| espoons shorlen i ng
1!z cups s| i ced ce| er y
2 s ma| | oni ons, chopped
1 can ( 1 0!z ounces) conden sed cr eam o
chi cken soup
1 can ( 1 0!z ounces) condensed cream o
mus h room sou p
1 sou p can wal er
2 lo 3 lab| es poons soy sauce
!z cup uncooked regu | ar r i ce
ea| ovem | o 325" Coa| mea| w | | ou \e |
- o| em m g m age - - e| Howm mea| m
- o| em m g 5| m ema m m g mged em| -
'oo m | o o m gea- ed 3 q u a | ca- - eo e Cove
| g | y, oase 1 m ou io -eve mmed a| e y,
oase 3J m m u | e- om ge ) Cove a d el ge a| e
m med a | e` ,
1 hour beore s ervi ng, heal oven l o 32S` . Ha -e
C em| a Vea Ca -eo e u m coveed 5J m m o | e-
' l de ed , - p m - e c opped ca- ew- om | op
e md -eve w | -oy a uce
| pound lea n pork shoulder, c u t i nt o l - i nch cubes, c a n
be substituted for t he veal.
1 06 ReI | | e|ated / \a
m O. - e-
MEXI CALI CHI CKEN
St ore no l onger t ha n 24 hours. Ma kes enough for
4 or s ervi ngs.
Ch i cken
2 t abl espoons sal ad oi l
2Y- t o 3-pound broi l er- f ryer chi cken, cut up
Sauce
1 bott l e (7 ounces) spi cy sauce for tacos
Y cup wat lr
1 teaspoon sal t
Y2 teaspoon oregano
teaspoon i nstant mi nced garl i c
Y4 cup i nstant mi nced oni on
To ppi n g
2 cups shredded Cheddar cheese
(about 8 ounces)
Hea| o m age- - e| o e ec | cl y pa m Howm
c c-em m o ove med u m ea| a
ou | 1 5 m m
u | e- 5poom oh l a| \ x 5a uce mged em| - , pou
om c c-em ked uce ea| , c ove | g | y amd - m
me u m | c c -em - dome, aoou| 3 J m m u | e-
' ace c c-em m u mgea-ed oa- mpa m , 2
m c e- , o ovempool -ev m g d - 5p m - ec ee-e
om | op Cove a m d el ea | e
*
40 mi nutes before servi ng, heat oven to 400.
Ha-e \ex ca C c -em coveed 1 J m m u | e-
'mcove , oa -e 2J m m u| e-
Note: ' l - p cy - auce lo | aco- - mo| ava a o e,
m x 1 cam o ou m ce-) | oma| o - auce, 1 | ea- poom
c ' powde, 5 d op- ed peppe - auce amd 2
| ao e- poom - v mega o emomj u ce Cm | wa| e
To Store Stufi ng
When you get pou l t ry ready the day be
fore you cook i t, ref r i gerate the st uffi ng
| m gedi ents ( not n| xed) sepa ratel y fr om
t he bi rd. St uf t he b i rd j ust before you
cook i t. Wi t h l eftovers, too, remove t he
st uff i ng from t he b i rd and ref r i gerate
meat and st uff i ng sepa ratel y, Use l eft
overs wi th i n 2 or J days.
SKI LLET COQ AU VI N
St ore no l onger tha n 24 hours. Ma kes enough for
4 servi ngs.
Meat and Veget a bl es
Y2 cup al l - pu rpose fl our *
1 teaspoon sal t
teaspoon pepper
3- to 3Yrpound broi l er-f ryer chi cken,
cut up
6 s l i ces bacon
6 s mal l oni ons
Y2 pound mus hrooms, sl i ced
Bo u q uet Ga r n i
.
Y2 teaspoon t hyme l eaves
1 bay l eaf
2 l arge spri gs parsl ey
Ca r rot s and B rot h
4 carrots, hal ved
1 teaspoon i !st ant chi cken boui l l on
1 cup hot water
1 cup red Burgu ndy
1 cl ove garl i c, cr ushed
Y2 t easpoon Sal t
\ x l ' ou , 1 | ea - poom - a | amd | e peppe, coa|
c c-em w |
l ou m x| u e Coo- oacom m a ge
- - e| u m |
A pound)
z cup graled Parmesan cheese
Cook broccol i as di rected on pac kage except
s i mmer on l y 3 mi n u t es; dra i n . Mel t but t er i n
med i u m s aucepan over l ow heat . S t i r i n fl ou r.
Cook over l ow heat , s t i r ri ng con st ant l y, u n t i l
s moot h a n d bubbl y. Remove from h eat ; s t i r i n
c h i cken brot h. Heat u n t i l s auce boi l s . Boi l a n d
s t i r 1 mi n ut e. Remove from heat; s t i r i n s her ry
and n u t meg. Gen t l y fol d i n wh i pped c ream a n d
'z c u p cheese.
Ar ra nge brocc ol i i n ungreased ba k i n g di s h,
1 1 'z 7z 1 'z i nches ; t op wi t h t u r key. Pou r
s auce on meat . S pr i n kl e 7z c up cheese on t op.
( To serve i mmed i at el y, s ee bel ow. ) Cover a n d
ref r i ger at e.
Aboul 55 m| nules beore serv| ng, heal oven lo
350. Bake Tu rkey Di van u ncovered u n t i l hot ,
about 45 mi n ut es.
!O Serve I mmedia tel y: Set oven con t rol at broi l
and/ or 550. B ro i l wi t h t op of d i s h 3 t o 5 i n c h es
f rom heat u n t i l cheese i s gol den br own .
* Chi cke n br ot h can be made by d i ss ol vi ng Z chi cken bou i l
l on cubes or Z t easpoons i n st ant chi cken bou i l l on i n 1
cups boi l i ng wat er, or use canned chi cken brot h.
FI SH BAKE
Store n o l onger tha n 24 hours. Ma kes enough for
b servi ngs.
2 pounds f resh or frozen cod, pi ke, pol l ack
or fl ounder fi l l et s
! cup al l -pu rpose fl our
2 teaspoons sal t
! teaspoon pepper
1 teaspoon di l l weed
1 cup mi l k
2 cups crout ons
! cup but t er or margari ne, mel ted
' | l - - | ozem, | aw ea | ovem |o 35J Co |
l - m | o-e v mg p ece- \ x l oo , -a | a m d pep
pe Coa | l - w | l ou m x| u e A a mge l -
m - m g e aye m u m gea-ed oa- m g d - ,
1 3 . 2 mce- 5p m - ` e d weed om l - ,
poo m - om | op Ha-e o m coveed 4 5 m m o | e-
io- - c oo | om- w | oo | | e , - p m - e om l - io
- eve mmed a| e y, oa-e 1 J m m o | e- omge )
Cove a m d e| gea| e
40 mi nutes before servi ng, heat oven to 350.
Ha-e ' - Ha-e omcoveed 3J m m o | e- Ca m -
w | e mom - ce- amd pa- ey
For Best Resul ts
Thaw f rozen fi sh i n i ts or i gi nal wrappi n g
u nder col d ru n n i n g water . Measu re
ot her i ngredi ents wh i l e f i sh t haws. Com
bi ne i t wi t h ot her i ngred i ents wh i l e st i l l
ch i l l ed. Wor k qu i ckl y; ref r i gerate i mme
di atel y. Cl ean fresh- caught f i s h at on ce.
Refr i gerate or put om i ce i mmedi atel y.
Mel gea| ed / \a m | - e- 1 09
PI KE F I ESTA
S tore no l onger t han 24 hours . Makes enough for
2 or 3 servi ngs.
1 pound f resh or f r ozen wal l eye pi ke fi l l ets
1 Y2 teaspoons sal t
! teaspoon pepper
smal l oni on, th i nl y sl i ced
1 t omato, peel ed and cut i nt o
Y2- i nch s l i ces
1 t abl espoon l i me j ui ce
1 t abl espoon s al ad oi l
1 t abl espoon s ni pped pars l ey
8 pi t ted r i pe ol i ves
' l | - - | oz em, | aw A a m ge l - m o mgea -ed
oa- m g d - , o o 2 m c e- 5ea - om w | -a |
amd peppe Cove l - w | om om amd | oma| o
- ce- , - p m - e me j o ce - a ad o a md pa- ey
om om om a md | oma| o iop w | o ve- Ca m oe
oa-ed mmed a| e y ) Cove a m d e| ge a| e
About 55 mi nut es before servi ng, heat oven t o
375 . Ha -e ' -e ' e- | a coveed 3J m m o | e- 'm
cove , oa-e u m | l - l a -e- ea- y w | | o -,
aooo| 1 5 m m o | e- Ca m - w | me wedge-
SOY HAL I BUt STEAKS
S tore no l onger tha n 48 hours. Makes enough for 4
to 6 s ervings.
2 pounds f r esh or f r ozen hal i but
steaks ( about 6)
3 t abl espoons s oy sauce
1 teas poon gi nger
Y2 teas poon gar l i c powder
2 teaspoons s ugar
1 teaspoon grated l emon peel
' cup fresh l emon j ui ce
'+ cup wat er
' l l - - | oz em, | aw A a mge l - m - mg e
a ye m- a owd - \ x ema m mg mged em| - ,
pou om - | ea- - Cove a m d el ge a| e
About 20 mi nutes before s ervi ng, s et oven con
t rol at broi l and/or 550. ^ a mge 5oy a oo |
5| ea -- om oo e ac- , e-eve ma made | o
oa - | mg H o -| ea -- w | | op- aooo| 3 m c e-
| om ea| o m | o owm , 4 | o o m m o | e- H o -
w | e- eved -a oce, | o m a m d o o - aga m H o
o m | l - l a-e- ea- y w | lo -, 4 | o o m m
u | e- Ca m - w | pa- ey a m d emom - ce- , |
d- ed
ReI ne| at ed/ \a | || - m e-
SHRI MP I NTERNATI ONALE
St ore no l onger t ha n 24 hours. Makes enough for
or b s ervi ngs.
Bas e
12 ouncs f rozen cl eaned r aw s hr i mp
Mar i nade
h cup creamy I t al i an sal ad dressi ng
1 tabl espoon soy sauce
1 teaspoon parsl ey fl akes
Veget abl es and Seas on i ng
2 tabl espoons sal ad oi l
1 medi um oni on, di ced
cup chopped green pepper
pound f resh mus hrooms, t ri mmed
and sl i ced, or 1 can ( 2 ounces)
mush room stems and pi eces,
drai ned
tabl espoon soy sauce
Base
2 cups cooked ri ce
1 can (8 ounces) cr ushed pi neappl e,
drai ned
k -e l oze - mp w | m u g co d wa | e
| o emove ce g aze ' ac e - mp o 1 o 1 2
c m p ece ol eavy du| y a u m u m lo \ x
-a ad d e-- g, 1 | a o e- pOo -oy -a u ce a d | e
pa - ey l a -e-, pou o - mp \ap - mp
-ec u e' y | e lo a d l gea| e
ea| o a ge - - e| o e ec| c l ypa Coo-
ad -| o o , g ee peppe ad mu - oom
o u | o o - | ede kemove l om ea| ,
-| 1 | ao e- poo -oy -a uce, | e ce a d
p ea pp e ' ace m x| u e u gea-ed 1 q u a|
ca- -e o e io -eve mmed a| e y, -ee g | }
Cove ad el ge a| e.
55 mi nutes before ser vi ng, have ready: caooage
ea ve-, YJ c u p - veed a mo d-, me wedge-.
Ha-e ce m x | ue coveed 35" ove 1 5 m m
u | e-, p ace lo pac-age o l - m mp o oa- g
- mee| ove Ha-e u | ce - mo| a d - mp
a e | ede, aoou | 3 d m u| e-
' e - a ad oow w | caooage eave- 5| a
mod- | o ce m x | u e, - poo | o oow iop
w | - mpad-a uce, ga - w | mewedge-
To Serve I mmedia tel y: ave eady caooage
eave- , ' cup - ' veed a mod- , me wedge-
Ha-e lo pac -age ol - mp o oa - g - ee|
a d ce m x | u e coveed 35" ove 25
m u | e-.
' e - a ad oow w | caooage eave- 5| a
mod- | o ce m x | u e, - poo | o oow iop
w | - mp a d - auce, ga - w | me
wedge-
HOT SHRI MP AND MACARONI SALAD
Store no l onger t ha n 24 hours. Makes enough for
4 to b s ervi ngs.
1 package (8 ounces) macaroni and
Cheddar di nner
1 can (4Y2 ounces) s hr i mp, r i nsed and
drai n ed
Y2 cup chopped cel ery
cup chopped gher ki ns
2 hard-cooked eggs, chopped
Coo- maca o a d Cedda d e a- d
ec| ed o pac-age 5 | ema g g ed
e| - 1o - eve mmed a| e y, ea| , - | g oc
ca- o a y. ) Cove ad el ge a| e
About 15 mi nutes before servi ng, sti r i n cup
water. Cove o| 5 mp ad \acao 5a ad
| g | y, ea| ove med u m ea| , - | g occa
- o a y, u | o| , aoou| 1 2 m u | e-
About Quanti ti es
Shrimp: 2 cans // ou nces each) me
d i u m s h r i mp = 1 package (1 2 ou nces)
frozen cl eaned s hr i mp.
To Make 2 Cups of Cooked Rice: Br i ng
/ cup regu l a r ri ce, ' /teaspoon s al t and
1 ' / cups water t o a boi l , st i r r i n g occa
s i on a l l y. Redu ce heat; cook t i ght l y cov
ered for 1 4 mi n u tes. Remove f rom heat ;
fl uff wi t h for k. Cover and l et stand for
5 to 1 0 mi n u tes.
BAKED AVOCADO- CRABMEAT SALADS
Store no l onger t han 24 hours. Makes enough for
b servings.
Sal ad
1 can (7 ounces) crabmeal, dra| ned and
ca ae removed
2 hardcooked eggs, chopped
cup | ne| y chopped sweel p| ck| e or
p| ck| e re| | s h
" cup sa| ad dress| ng or da| ry sou r cream
leaspoon sa| l
leaspoon red peppersauce
Base and Top pi n g
3 r| pe avocados
cup sh redded 5w| ss cheese
\ x a ed e| - excep| avocado- a dc m ee-e.
Cu| u pee ed avocado- e| mw -e | o m a ve-,
emove p | - . ' ace avocado- c u | - de up u
ea-ed oas d - m , 9 X 9 X 2 cme- . | eacm
ma | w | m YJ cupc aomea | -a ad, - p s ec m ee-e
o - a ad. Ca oe oased mmed a| e y. ) Cove
v | m p a- | c w ap ad e| e a| e.
30 m| nules beore serv| ng, heal oven lo 400.
Hase - a ad- ucoveed u | mo| a d ou oo y,
aoou | 20 m u | e-.
Baked Avocado- Cr abmeat Sal ad
Me| e a| ed/ `a O - me- 1 1 1
CRAB SHE L LS
Store no l onger t ha n 24 hours. Makes enough for
o servi ngs.
F i l l i ng
1 can (6 ou nces) cr abmeal, dra| ned and
carl | | age removed
2 l ab| espoons chopped p| m| enl o
1 hard-cooked egg, chopped
1 lab| espoon chopped on| on
" cupchopped ce| ery
leaspoon sa| l
! cup mayonna| se
Pas t ry
2 cups a| | - pu rpose | our *
1 leaspoon s a| l
2
! cup p| us 2 l ab| espoons s horlen| ng
4 l o 5 l ab| espoons co| d waler
\ x | ed e | - . Mel e a| e. 'epa e
'a- | y . `ea- u e | o u a d 1 | ea-poo -a | | o
oow Cu| - mo| e | mooum y. 5p s e
wa| e , 1 | ao e- poo a | a | me, m x u |
a | ou - mo -| eed a d doum a mo- | c ea-
- de o| oow 1 | o 2 | ea-poo - wa| e ca oe
added l eeded) . Ca| me doum | o a oa ,
d v de m a | .
Mo eac m m a | | o 1 1 c m c c e a d c u | | o
e m| 4 c m c c e- . ' ace 2 | ao e- poo - c ao
mea| m x | u eoeac m o| 8 pa- | yc c e-. `o - | e
edew | m wa| e , cove w | m a ema m c c e.
' e-- ede w | m | e- o| | o s |o -ea -ec u e y.
| | Cao 5me - | o u ea-ed oa s - me - ,
p cs | op c u - | - -evea | me- . ' ace - me - o
oas - mee| . 1o -eve mmed a| e y, oase u
coveed 425 ove 2 0 | o2 5 m u | e- . ) Cove
w | m p a- | c wap ad e| ea| e.
40 m| nules beore serv| ng, heal oven lo 425.
Hase C ao 5 m e - u c oveed 30 m u | e-. 1u
eacm oa sed C ao 5 me ove oa s - me -o
e- w - mow o | m e pa- | y.
* I f u s i n g sel f - ri s i ng fl our , omi t sal t from Pas t ry. Past r y made
wi t h s el f - r i s i ng fl our di ffers i n fl avor and t ex t ure.
1 1 2 MeI | ge|a| ed/ *a m O - me-
Spoon h a l f t h e fl aked s al mon on t o t h e cucu mber
s l i ces .
J EL LI E D SALMON LOAF
Store no l onger tha n 24 hours. Makes enough for
o s ervi ngs.
Gel a t i n
2 enve| opes u n| avored ge| al | n
cup co| d waler
1 Y2 cups bo| | | ng water
V cup | emon j u| ce
1 lab| espoon v| negar
2 leaspoons sa| l
Base
1 cup chopped ce| ery
med| u m cucumber, chopped
med| um cucumber, t h| n| y s | | ced
2 cans ( 1 6 ounces each) red sa| mon,
dra| ned, | aked and boned
Sauce
1
/ cup da| r ysour cream
green pepper, | ne| y chopped
2 leaspoons s n| pped pars| ey
2 leaspoons sn| pped ch | ves
Y2 leaspoon sa| l
Dash pepper
J el l i ed Sa l mo n Loaf
5p - e ge a | om co d wa| e | o -ol| e 5|
oo g wa| e gad o a y | o ge a | m , -| o |
ge a | m - d - -o ved. * x m emom j o ce, v ega|
amd -a | , coo
' m a mo| e oow , m x ce ey ad c opped c o
c o moe . A amge c u co moe - ce- oo| | om o l
oal pa , J 5 3 m ce- |aye a l | e - a mo ,
| e coc o moe ce ey m x| o |e a md ema g
- a mo om - ce-.
'oo ge a| m o -a mo . C o | -e| . ` x
5a o ce mged em| - . Cove| a m d el ge a| e.
| us l beore serv| ng, | oosen | e| | | ed 5a| mon |oa
rom mo| d, | nverl onl o serv| ng p| ale. Ca - m a -
yoo w - 5eve - a oce w | -a ad.
TUNA MACARONI SALAD
St ore no l onger t han o hours. Makes enough for
servings.
Base
1 cup e| bow macaron| , cooked and dra| ned
1 can (9 ounces) l una, dra| ned
2 lab| espoons chopped red on| on
1 l o2 lab| espoons chopped rad| s h
z cup chopped green pepper
Dress i n g
z c u pmayonna| se
leaspoon dry muslard
z leaspoon sa| l
leaspoon pepper
lab| espoon | emon j u | ce
Mi x Base i ngred i ent s . Mi x Dres s i n g i ngred i ent s ;
pou r dress i ng on macaro n i mi xt u re and t os s .
Cover and c h i l l at l eas t 3 h ou rs . ( Can be s erved
i mmed i atel y. )
| usl beore serv| ng, | | ne | arge bow| w| l h greens
or p| ace | elluce cups on p| ale. F i l l wi t h Tu n a
Macaron i Sa l a d.
Ref r i ger at ed / Ma i n Di s h es 1 1 3
Loos en t h e sa l mon l oaf a ro u n d t h e edges ; d i p t h e
pa n i nt o hot wat er t o u n mol d .
CREAMY TUNA CHE ES E MOL D
Store no l onger t han o hours. Makes enough for
s ervi ngs.
1 enve| ope u n| avored ge| al | n
Y
1
cup co| d wal er
cup boi | i ng wal er
cup di ced ce| ery
cup m| nced on| on
cup chopped green pepper
can (9 ou nces) l una, dra| ned
z leaspoon sa| l
leaspoon | emon pepper
z cup s hredded s har p Cheddar cheese
s cup mayonna| se
Spr i n k l e gel a t i n on col d wat er t o s of t en . St i r
boi l i n g wat er gra du a l l y i n t o gel at i n ; s t i r u n t i l
gel at i n i s d i s s ol ved. Mi x i n remai n i n g i ngred i
en t s . Pou r s a l a d i n t o 4- c u p mol d. Co
v
er a n d
ch i l l u nt i l f i r m. ( Ca n be s erved i mmed i at el y. )
| usl beore serv| ng, | oosen Creamy Tuna Cheese
Mo| d rom mo| d, | nverl onlo servi ng p| ale. Gar n i s h
wi t h greens .
1 1 Ref r i
g
erat ed/ Ma i n Di s h es
TUNA CASSEROLE
St ore no l onger t han Z hours. Ma kes enough for
to b servi ngs.
Sauce
1 enve| ope ( 1 V2 l o2 ounces) wh| l e sauce
m| x
1 lab| espoon peanul bull er
Bas e
1 cup e| bow macaron | , cooked and dra| ned
2 cans ( 6 ounces each) l una, dra| ned
1 can (4 ounces) mush room slems
and p| eces
cup chopped green pepper
! cup s| | ced p| lled r | pe o| | ves
1 lo 1 Y2 leas poons seasoned sa| l
Y4 leaspoon oregano
leaspoon pepper
To ppi n g
1 c upshredded Cheddar cheese
(aboul 4 ou nces)
Prepare 1 cu p med i u m wh i t e s auce as d i rect ed
on sa uce mi x pac kage. S t i r i n pea n u t bu t t er .
Mi x i n macaron i , t u na, mu s h rooms ( wi t h l i q u i d)
and rema i n i n g i n gredi ent s except cheese. Pou r
i n t o u ngreased 1 V2 - q u a rt casserol e. Spr i n k l e
ch eese on t op. ( To s erve i mmed i at el y, bake
u ncovered i n 350 oven 30 mi n u t es . ) Cover and
ref r i ger at e.
50 m| nules beore serv| ng, heal oven lo 350.
Bake Tuna Casserol e covered 30 mi n u t es . Un
cover ; bake 1 0 mi n u t es .
"J ust Enough" Macaroni
To Make 1 Cup of Cooked Elbow Mac
aroni : Drop ' /cu p el bow macaroni and
' /teaspoon sal t i n to 1 1 /2 cups of rapi dl y
boi l i n g water. Br i ng water t o a rapi d boi l
once more. Cook for mi n u tes, sti r ri n g
constant l y. Cover pa n t i ght l y a n d re
move from heat. Let t he pan stand cov
ered for 1 0 mi n u tes. Drai n . Ri nse mac
aroni wi t h col d water.
BAKE D B EANS
Store no l onger than da ys. Makes enough for
b to 8 s ervi ngs.
1 pou nd dr| ed navy or pea beans ( aboul 2
cups)
pound sa| l por k ( w| l houl r| nd)
1 med| u mon| on, s | | ced
cup brown s ugar (packed)
3 lab| espoons mo| asses
leaspoon dry musl ard
leaspoon pepper
Pl ace bea n s i n l a rge s aucepan . Add enough
wat er t o cover bea ns . H eat u nt i l wat er boi l s .
Boi l 2 mi n u t es . Remove f rom heat ; cover a n d
set as i de 1 h ou r. To keep bea n s covered wi t h
wat er , a dd s ma l l a mou n t of wat er i f n eces
sary. Si mmer u n covered u n t i l t ender , abou t 1
h ou r . ( Do not boi l or beans wi l l b u rs t . ) Drai n
bean s ; reserve l i q u i d.
Heat oven t o 300 . Cut s a l t por k i n t o sever al
pi ec es ; l ayer s al t por k, bea n s and on i on i n u n
greased 2 - q u art bea n pot or cas s erol e. Mi x 1
c u p of t he reserved l i q u i d , t he s u gar , mol asses,
mu s t ard and pepper; pour on bea n s . Add enou
g
h
of t he rema i n i ng r eserved l i q u i d ( or wat er )
t o a l mos t cover beans . Cover t i gh t l y; bake,
s t i r r i ng occa s i ona l l y, 2 h ou rs . Un cover ; bake
1 V2 h ou rs . Coo l s l i
g
ht l y. Cover and ref r i ger at e.
1 5 m| nules beore serv| ng, p| ace1 can (8 ounces)
lomalosauceand Baked Beans | n | arges ki | | el . Cook
over med i u m heat , s t i r r i n
g
occas i on a l l y, u n t i l
bu bbl y, a bou t 1 5 mi n u t es .
li MA- MEATBAll STEW
Store no l onger t ha n 24 hour s. Ma kes enough f or
s ervi ngs.
1 cup dri ed l arge l i ma beans
4Y2 cups wat er
Y2 cup wat er
3 t abl espoons fl our
1 can ( 1 6 ounces) whol e t omatoes
1 cup s l i ced cel ery
3 medi um carrot s, cut i nt o 2- i nch pi eces
Y2 cup chopped oni on
1 tabl espoon sal t
Y4 teaspoon pepper
1 bay l eaf
1 contai ner f rozen Mi ni Meatbal l s
( page 1 0)
Heat bean s a nd + . c u ps wa t er t o boi l i ng i n
Dut ch ove n . Boi l u ncovered 2 mi n u t es . Remove
f rom heat ; cover and set as i de ! h ou r . Do not
drai n .
Heat oven t o 375 . Mi x '. c u p wat er a n d t h e
fl ou r; s t i r i n t o bean s . Hea t , s t i r r i n g occa s i on a l l y,
u n t i l mi x t u re boi l s a n d t h i c kens . St i r i n vege
t abl es, sa l t , pepper a n d bay l eaf . H eat u n t i l
mi xt u re boi l s . Cover t i g h t l y; bake 1 '. h ou rs .
Add f r ozen meat bal l s . ( To s erve i mmed i at el y,
cover a n d ba ke u n t i l mea t ba l l s ar e h ot , a bou t
1 h ou r. ) Cover ahd ref r i ger at e.
40 mi nutes before servi ng, heat oven to 375.
Bake L i ma- Meat ba l l St ew covered u n t i l meat
ba l l s are hot , abou t 3J mi n u t es .
Tomorrow's Sandwi ches
When you make sandwi ches the n i ght
before, al ways butt er bread r i ght to
edges, so other fi l l i ngs won' t soak i n .
Wrap whol e sandwi ch i n pl as t i c ba g or
wrap. Cl ose t i ght l y. Wr ap greens and
t omat o s l i ces separatel y. A few tasty
combi nat i ons : s l i ced beef and s l i ced
rad i shes on Engl i sh mu ff i ns ; l u nch meat
and s l i ced ol i ves on cor n mu ff i ns .
Ref r i ger at ed / Ma i n Di s h es 1 1 a
HEARTY SANDWI CH LOAF
St ore no l onger t ha n 24 hour s. Ma kes enoug h for
b s ervi ngs.
Br ead
1 l oaf ( 1 pound) uns l i ced whi te bread
(about 8 i nches l ong)
B u t t er Mi x t u r e
cup sof t butter or margar i ne
3 tabl espoons i nst ant mi nced oni on
3 tabl espoons prepared mustard
1 tabl espoon poppy seed
1 tabl espoon l emon j ui ce
Das h cayenne r ed pepper
F i l l i ng
1 2 sl i ces Swi ss cheese
12 t hi n s l i ces l u ncheon meat
Ca ref u l l y t r i m cr u s t f rom t op of bread. Make
o d i agon a l c u t s at eq ua l i n t erva l s f rom t op of
l oaf a l mos t t o bot t om. Mi x but t er , o n i o n ,
mu s t ard, poppy seed , l e mo n j u i ce a n d caye n n e
red pepper. Res erve 3 t a bl es poons bu
t
t er mi x
t u re. Spread r ema i n i n g b
u
t t er mi x t u re i n t o cut s .
Al t er n at e 2 c hees e s l i ces a n d 2 meat s l i ces i n
ea ch cut , a l l owi n g each t o s t i c k ou t l i gh t l y at
t op and s i des of l oaf . S pread rese rved bu t t er
mi xt u re on t op and s i des of l oaf . ( To serve
i mmed i at el y, see bel ow. ) Wrap i n heavy- d u t y
a l u mi n u m f oi
i
a n d ref r i gera t e.
1 hour before servi ng, heat oven t o 350. f i ace
wrapped Hea rt y S a n dwi c h Loaf on u n greased
ba k i n g s heet ; open f oi l . Bake 3J mi n u t es . Cover
l oaf wi t h f oi l ; bake u n t i l hot , about 2J mi n
u t es . To s erve, s l i ce t h rough each d i agon a l c u t
bet ween meat s l i ce a n d bread .
To Serve I mmedia tely. Pl ace l oaf on l i gh t l y
greased bak i n g s h eet . B a ke i n 350 ov en 1 5
mi n u t es . Cover l oaf wi t h f oi l ; bake 1 0 mi n u t es .
1 1 6 Ref r i gerat ed / Ma i n Di s h es
SPI CY CHE ESE PI E
St ore no l onger t ha n Z hours. Ma kes enough for
to servi ngs.
Pa s t ry
1 cup al l - pu rpose f l our*
! t easpoon sal t
cup pl us 1 tabl espoon shorten i ng
2 to 3 tabl espoons col d wat er
Egg and Ch eese Mi x t u re
4 eggs
Y4 cup mi l k
! cup di ced sal ami
Y2 cup di ced pepperoni
2 cups shredded mozzarel l a cheese
( about 8 ounces)
! teaspoon basi l
Y2 t easpoon oregano
Y teaspoon pepper
To mat o Sauce
2 tabl esoons chopped oni on
2 tabl espoons chopped green pepper
1 tabl espoon butter or margari n e
can ( 8 ounces) tomato sauce
teaspoon sal t
Y4 teaspoon pepper
Prepare Pa s t ry: Meas u re fl ou r a nd ': t eas poon
s al t i n t o bowl . Cut i n s h or t en i n g t h orough l y.
Spr i n k l e i n wat er , 1 t a bl es poon at a t i me, mi x
i ng u n t i l a l l fl our i s moi s t ened a n d dough a l
mos t c l eans s i de of bowl 1 t o 2 t eas poons
wa t er ca n be added i f n eeded) . Ga t her dough
i n t o a bal l . Rol l i n t o c i rc l e 2 i n c hes l arger t h a n
i nvert ed 8- i n c h pi e pan on l i gh t l y fl ou red c l ot h
covered board . F ol d pas t ry i n h a l f, t hen i n h a l f
aga i n ; pl ace i n pa n wi t h poi n t i n cen t er a nd
u n fol d. Tr i m over h a ngi ng edge of pas t ry 1 i n c h
fr om r i m of pa n. F ol d a n d rol l pas t ry u nder,
even wi t h pan ; fl u t e. Cover past ry - l i n ed pi e pan
wi t h pl as t i c wra p and ref r i ger at e.
Mi x Egg and Ch eese Mi x t u re i ngred i ent s . Cover
and ref r i ger at e.
Cook a n d s t i r on i on and gr een pepper i n but t er
u n t i l on i on i s t ender . St i r i n t omat o sa uce,
1 t easpoon sa l t a n d '/ t eas poon pepper . Cover
s aucepan a nd ref r i gera t e.
About 50 mi nut es bef or e servi ng, pl ace pastry
l i ned pi e pan on oven rack. Pou r egg a n d c h ees e
mi x t ure i nt o pi e pa n . Bake i n 425 oven u n t i l
l i gh t brown , 3 5 t o 40 mi n u t es . Let st a n b
u t es bef ore c ut t i ng. Af t er pi e has baked 25
mi n ut es, h ea t Tomat o Sau ce. Spoon s auce on
wed ges of pi e.
* I f u s i n g s el f - r i s i ng f l our , omi t s al t f r om Past ry. Pas t r y made
wi t h sel f - r i s i ng f l ou r di fers i n fl avor and t ex t u re.
EGGS FLORE NTI NE CASSEROLE
St ore no l onger t ha n Z hours. Makes enough for
to servi ngs.
Bas e
2 packages ( 1 0 ounces each)
frozen chopped s pi nach
2 t abl espoons mi nced oni on
2 t abl espoons l emon j ui ce
Y2 cup s hredded Ch eddar cheese
8 hard-cooked eggs, s l i ced
Sauce
3 tabl espoons but t er or margar i ne
3 t abl espoons fl our
Y2 teaspoon sal t
Y2 teaspoon dry mustard
Y teaspoon pepper
2Y cups mi l k
To p p i ng
! cup dry bread cru mbs
1 t abl espoon but t er or margari ne, mel ted
Cook s pi nach as d i rect ed on pac kage; d ra i n .
St i r i n on i on a n d l emon j u i ce. S pread s pi na ch
i n u ngreased ba k i ng d i s h , 8 x 8 x 2 i n ches .
Spr i n kl e c h eese on s pi nach; t op wi t h egg s l i ces .
Mel t 3 t a bl es poon s bu t t er i n s aucepan over l ow
heat . St i r i n f l ou r and season i ngs . Cook over
l ow heat , s t i r r i n g con s t an t l y, u nt i l s moot h a n d
bu bbl y. Remove f r om heat ; s t i r i n mi l k . H eat ,
s t i r r i ng con s t a n t l y, u n t i l Sauce boi l s . Boi l a n d
s t i r 1 mi n u t e. Pou r on eggs .
Tos s c r u mbs wi t h mel t ed bu t t er; s pr i n k l e cr u mbs
on s auce. ( To serve i mmed i at el y, heat oven t o
4Jd , bake u n covered 20 mi n ut es . ) Cover a n d
ref r i ger a t e.
40 mi nutes before servi ng, heat oven to 400.
Bake Eggs F l oren t i n e Cas serol e u ncovered 30
mi n ut es .
QUI CHE LORRAI NE
Store n o longer tha n 24 hours. Makes enough for
6 mai n-dish servings (8 appet izer servi ngs) .
Past ry
1 cup a| | purpose | our*
leaspoon sa| l
cup p| us 1 lab| espoon s horlen| ng
2 lo 3 lab| espoons co| d waler
Base
1 2 s | | ces bacon (aboul pound) , cr | sp| y
r| ed and crumb| ed
1 cup shredded nal ura| 5w| ss cheese
(4 ounces)
cup m| nced on| on
Egg Mi x t ure
4 eggs
2 cups wh| pp| ng cream or | | ghl cream
A leaspoon sa| l
leaspoon sugar
leaspoon cayenne red pepper
Prepare Past ry: Meas u re fl ou r and / t easpoon
sal t i n to bowl . Cut i n s hort en i ng t horough l y.
Spr i nkl e i n water, 1 tabl espoon at a t i me, mi xi ng
u n t i l al l fl our i s moi st ened and dough a l most
cl eans si de of bowl ( 1 to 2 t easpoon s wat er
ca n be added i f needed) . Gat her dough i n to a
bal l . Rol l i n to c i rc l e 2 i n c hes l arger t han i n
verted 9- i nc h p i e pan on l i ght l y fl ou red cl ot h
covered board. Fol d pas t ry i n ha l f t hen i n hal f
aga i n; pl ace i n pan wi t h poi nt i n cent er and
u n fol d. Tri m overhangi ng edge of pas t ry 1 i nch
from r i m of pa n . F ol d a nd rol l pas t ry u nder,
even wi t h pan; fl ut e.
Spr i n kl e bacon, cheese and oni on i n past ry
l i ned pi e pan. Cover wi t h pl as t i c wrap and
ref ri gerate. Beat eggs s l i ght l y; beat i n r ema i n i ng
i ngred i ent s . Cover and ref r i gerat e.
1 hour 1 5 m| nules beore serv| ng, p| ace paslry-
| | ned p| e pan on oven rack. St i r egg mi xt ure a n d
pou r i nt o pi e pan. Bake i n 425 oven 1 5 mi n
utes. Reduce oven t emperat ure t o 30; bake
u nt i l k ni fe i nserted 1 i nc h from edge comes
out cl ean, about 45 mi n utes l onger . Let st a nd
1 0 mi nu tes before cutt i ng.
* I f us i ng sel f - ri s i ng fl our , omi t s al t from Past ry. Past r y made
wi t h sel f - ri s i ng fl our di ffers i n fl avor and t ext ur e.
Bake t he qui che
u n t i l a k n i fe i n
sert ed 1 i nch fr om
t he edge comes
out cl ean.
Qu i che Lor ra i ne
Ref r i gerated/ Ma i n Di s hes 1 1 7
Pour t he egg
mi xt ure i nt o t he
pi e pan on t he oven
rack.
1 1 8 Ref r i gerated/ Appet i zers
Appetizers
BEEF TERI Y AKI KABOBS
St ore no l onger than +o hours.
1 pou nd bee s | r| o| n sleak or bee round
sl eak, 1 . | nches l hi ck
cup s oysauce
cup waler
2 l ab| espoons honey
leaspoon gar| | c sa| l
!. leaspoon a| | sp| ce
leaspoon g| nger
Tr i m fat and bone f r om meat ; c u t meat i n t o
H- i nch s t r i ps . Cu t each s t r i p i nt o 11- i n ch pi eces .
Mi x rema i n i ng i ngred i en t s ; pou r on meat i n
g l as s bowl . Cover a n d refr i gerat e a t l eas t 1 h ou r.
20 m| nul es beore serv| ng, sel oven conl ro| al
broi | and/ or 550. Have ready. 2 b u n c hes green
o n i ons . Tr i m green t ops f rom on i on s ; c u t o n i o n s
i n t o 1 - i nch pi eces. Reserve ma ri n ade; a l t er n at e
3 pi eces meat and 2 pi eces on i on on eac h
s kewer .
B roi l kabobs wi t h t ops 3 t o 4 i n c h es f ro m h eat ,
br u s h i ng occas i ona l l y wi t h r eserved mar i n ade,
3 t o 4 m i n u t es on eac h s i de. To s erve, s poon
s ma l l a mou n t reserved mar i n ade on meat .
Nol e. 1 pou n d wh i t e c h i c ken meat , cut i n t o
1 x1 X V- i nc h pi eces , can be s u bs t i t ut ed f or
meat .
To Charcoa| -gr| | | . Cook kabobs on h i bach i over
hot coa l s , t u r n i ng freq uent l y, 1 0 t o 1 5 mi n u t es .
Us e a h i ba c h i i n a ven t i l at ed pl ace-a fi repl ace
wi t h t h e d raf t open, near a n open wi ndow or
out door s . J udge hot coa l s wi t h a gr i l l t her
momet er or h ol d you r h a n d, pal m t owa rd t h e
h ea t , near t h e gr i d. I f y ou h ave t o wi t h draw
you r h a n d i n l es s t ha n t h ree seconds , t h e coa l s
a re hot ( a bou t 400 ) .
DEVI LED EGGS
Store no l onger t ha n 24 hours. Ma kes enough for
servi ngs.
6 hard-cooked eggs
Y leaspoon a| l
Y leaspoon d ry muslard
leaspoon pepper
3 lab| espoons sa| ad dress i ng, vi negar or
| i ghl cream (20%)
Cut peel ed eggs l engt h wi se i n t o h a l ves . S l i p
out yol ks; mas h wi t h f or k. Mi x i n seaso n i ngs
and s al ad dress i ng. F i l l wh i t es wi t h egg yol k
mi xt u re, hea pi n g i t l i gh t l y . Ar ra nge on l a rge s erv
i ng pl at e. ( Can be served i mmed i at el y. ) Cover
pl at e wi t h pl as t i c wra p and ref r i ger at e.
VAk| AT| ON5
Cal sup-| avored Devi | ed |ggs. Dec r ease s al t t o
% t eas poon and s u bs t i t u t e % cup p l u s 1 t abl e
s poon cat s u p f or t h e s al ad d ress i ng.
Devi | ed |ggs wi lh O| i ves. Dec rease s a I t t o '/ t ea
s poon , omi t dry mu s t ard and mi x '/ c u p f i nel y
mi nced r i pe ol i ves a n d s t eas poon cu rry powder
i n t o egg yol k mi xt u re.
Zesly Devi | ed |ggs. Dec rease s al t t o '/ t eas poon
and mi x one of t he fol l owi n g i n t o t he egg yol k
mi xt u re:
': cup f i nel y s h red
t
ed process A mer i ca n
cheese
2 t abl es poon s s n i pped pars l ey
1 t eas poon horserad i s h
To Store Eggs
Refr i gerate eggs r i ght after you buy
t hem. Us e t hem wi t h i n a week.
Leftover egg wh i tes wi l l keep i n the r e
f r i gerator i n a covered j ar 7 to 10 days.
Cover l eftover yol ks wi t h water and
store i n a covered j ar for 2 to J days.
Ref r i ger at ed / Appet i zer s 1 1 9
MARI NATE D SHRI MP
Store n o l onger tha n ! week.
1 Y2 leaspoons sa| l
1 package.(1 2 ounces) rozen c| eaned
raw s hr i mp
cup oi | and vi negar sa| ad d ressi ng
1 bay | ea , crushed
Heat 2 cu ps wat er and t h e s al t t o boi l i n g. Add
s h r i mp; heat u n t i l wat er boi l s . Cook u n t i l
s h r i mp are t ender , 1 t o Z m i n u t es; r i n se q u i c k l y
wi t h r u n n i n g col d wat er t o cool .
Mi x s h r i mp, s al ad d res s i n g a n d ba y l eaf . Cover
and ref r i ger at e at l eas t 2 h ou rs . ( Can be s erved
i mmed i at el y. )
Nol e. Two c a n s ( 4': ou nces eac h ) med i u m
s h r i mp, r i n sed a n d d ra i n ed , ca n b e s u bs t i t u t ed
for t h e c l ea ned raw s h r i mp.
SPI CED PEACHE S
St ore no l onger t han o da ys. Makes ! qua rt .
1 can (29 ounces) peach ha| ves, d rai ned
1 Y2 cups honey
Y cup vi negar
3 l hree- i nch ci nnamon sl i cks
3 who| e c| oves
P l ace peac h h a l ves i n 1 - q u art j ar . Heat r ema i n
i n g i n gred i ent s u n t i l s yr u p boi l s . Pou r on peac h
es; cool . Cover a n d ref r i gerat e a t l eas t 8 h ou rs .
VAk| AT| ON5
5pi ced Apr i col s. S u bs t i t u t e 1 can 3J ou nces )
apr i cot ha l ves , d ra i ned, f or t h e peac h h a l ves .
5pi ced Pears. Su
b
s t i t u t e 1 can 2 ou n c es ) pea r
h a l ves , dra i ned, f or t h e peach h a l ves ; : to 1
t eas poon red or gr een f ood col or ca n be added
t o s auce. Pear s wi l l be f u l l y col ored i n 1 2 h ou rs .
5pi ced Pi neapp| e. S u bs t i t u t e 1 can 3J ou nces )
pi neappl e c h u n ks , d ra i ned, f or t he peac h h a l ves.
1 20 Rel | | ge|ated /Appet | ze|-
CUCUMBER SOUP
St ore n o l onger than 48 hours. Ma kes enough for
6 s ervi ngs.
2 medi um cucumbers
'+ cup bul l ermi | k
1 leaspoon sa| l
h leaspoon pepper
leaspoon i nslanl mi nced oni on
1 % cups bul l ermi | k
'a eoeo| | ec o c o moe -, co| oo| c o c o moe-
m | o m c - ce- Me-eve - x o| | e o m pa ed
- ce- |o ga - , wa p m a- | c wa p a m d
e| ge a| e
'oo ' c o p oo | | e m - m | o o e de , add a |
| e c o co moe - ce- Hea| om g - peed o m |
- moo| Add ema m m g c o co moe - ce-, | e
-a | , peppe adom om Hea| o | - moO' , aooo|
| m m o| e 5| m ema m m g oo | l e m - Cove
amd e| ge a| e a| ea- | 2 oo - Cam oe -eved
mmed a| e y }
Al servi ng l i me, garn i s h each servi ng o Cucum-
ber 5oup wi l h a reserved cucumber s| i ce.
RUBY CONSOMME
St ore no l onger t ha n 4 da ys. Makes enough for 8
s ervings .
2 cans ( 1 0Y2 ounces each) bee
consomme
cup lomalo | ui ce
cup wal er
\ x com- omme, | oma| o j u ce a d wa| e|, ea|
| oug Ca oe -eved mmed a| e y ) Cove
amd el| gea| e
Al servi ng l i me, heal kuby Consomme or serve
co| d. Ca m - w | c oc o moe o ad - - ce-, |
de- ed
BORSCH
St ore no l onger t han 24 hours. Ma kes enough for
servings.
1 can ( 1 0Y2 ounces) condensed bee brolh
( boui | | on) *
can ( 1 6 ounces) shoesl ri ng beels
1 cup s hredded cabbage
2 l ab| espoon s mi nced oni on
leaspoon s ugar
leaspoon | emon | u | ce
ea| oo| , oee| - w | q o d } , ca ooage, o m o
a d - oga o | m x | u e oo - ked o ce ea| ,
- mme o m coveed 5 m m o| e- 5| m e mom
j o ce Cove amd c Ca m oe -eved m
med a| e y }
Al servi ng l i me, l op each servi ng o Borsch wi l h
a spoon u| o dai ry s our cream.
* Beef br ot h can be made by di ssol vi ng beef bou i l l on
c u bes or ? t eas poon s i n s t a n t beef bou i l l on i n l c u ps
boi l i ng wat er.
VI CHYSSOI S E
St ore no l onger tha n da ys. Makes enough for
8 s ervi ngs (!2 cup ea ch) .
1 s ma| | on i on, graled
3 chi cken
g
oui | | on c ubes
1 cup wal er
! leaspoon sa| l
Y2 cup mi | k
1 % c ups i nsl anl mashed polalo pufs
1 Y2 cups mi | k
ea | om om , oou om c u oe-, wa| e amd -a |
a ge-a ocepa m o m | m x| o |e oo - Med o c eea| ,
cove | g | y a m d - mme 1 U m m u | e- Memove
| om ea| , - | m : c o p m - \ x m po| a| o
p o |I- w | | o -, oea| o m | | o l|y 5| m ! '
-
cop- m - gad o a y, ea| j o -| o m | -oo p oo -
Cove a d c | oou y
5 mi n ul es beore servi ng, have ready. 1 c u p
g | cea m 2J} , - pped c ve- o wa | e
c e--
5| ceam m | o -oo p w | | o -, oea| v go|oo - y
5eve m - ma c op- o oow - , -p m - e - m pped
c ve- o | op
GOLDENROD EGG DI P
St ore n o l onger tha n o hours. Makes 2 cups.
6 hard-cooke eggs, i ne| y chopped
7 cup mayon nai se or sa| ad d ressi ng
2 lab| espoon s pi ck| e re| i s h
1 lab| espoon buller or margar| ne, solen ed
2 leaspoons | emon j u i ce
1 leaspoon prepared musl ard
1 leaspoon sa| l
z leaspoon i nslanl mi nced oni on
Y leaspoon red pepper sauce
7s leaspoon pepper
Mi x a
i
l i n gred i ent s . Cover and ref r i ger at e. Ch i l l
at l east ? h ou rs . ( Ca n be s erved i mmed i at el y. )
St i r before s ervi ng.
PI QUANT DI P
St ore n o l onger tha n o hours. Makes 2 cups.
Mi x ? cu ps dai ry sou r crea m a n d 1 enve l ope
( about . ou nce) of you r f avor i t e s a l a d d res s
i ng mi x ( Par mesa n , gar l i c- cheese or b l u e c h eese)
br 1 envel ope ( a bout 1 ': ou nces ) s paghet t i
s auce mi x . Cover and ref r i ger at e. Ch i l l at l eas t
1 h ou r. ( Can be served i m med i at el y . ) St i r bef ore
servi ng.
DI LL WEED DI P
St ore n o l onger t har 3 da ys. Ma kes about 1 Y2 cups.
1 cup dai ry sour cream
z cup mayon nai se or sa| ad d ressi ng
1 lab| espoon di | | weed
1 leaspoon seasoned sa| l
Mi x a l l i n gred i ent s . Cover and ref r i ger at e. Ch i l l
at l east 1 h ou r. ( Can be s erved i mmed i at el y. )
Ref r i gerat ed / Appet i zers 1 Z1
TEMPTI NG TUNA DI P
St ore n o longer t ha n Z hours. Makes Z cups.
package ( 3 ounces) cream cheese, soflened
1 cup dai ry sour cream
1 can (6Y2 ounces) l u na, d rai ned and | aked
Y cup chopped sl ued o| i ves
2 l ab| espoons s ni pped chi ves
2 leaspoons horseradi s h
1 leaspoon Worceslersh i re sauce
Y leaspoon sa| l
Mi x c ream cheese a n d s ou r c ream u n t i l s moot h .
St i r i n rema i n i ng i n gred i ent s . Cover a n d re
f r i gerat e. Ch i l l at l eas t ? h ou rs . ( Ca n be s erved
i mmed i at el y. ) St i r bef ore s ervi ng.
BAVARI AN DI P
St ore n o l onger t ha n o hours. Makes a bou t 1 cup.
3 lab| es poons | i ver wursl
1 cup dai ry s our cream
2 l ab
[
espoons sweel pi ck| e re| i s h
Mas h l i ver wu r st wi t h f or k. Mi x i n s ou r c ream
grad u a l l y u n t i l s moot h . S t i r i n pi c k l e rel i s h . Cover
and ref r i ger at e. Ch i l l a t l eas t 1 h ou r. ( Can be
s erved i mmed i at el y. )
GARLI C CHEESE DI P
St ore no l onger t ha n da ys. Makes a bout 2Y2 cups.
2 cups creamed c
llage cheese
1 medi u m c| ove gar| i c, cr ushed
! cup chopped o| i ves
1 lab| es poon mi | k
Mi x al l i ngred i eht s . Cover and ref r i gerat e. Ch i l l
a t l eas t 3 h ou rs . ( Ca n b e s erved i mmed i at el y. )
St i r bef ore s ervi ng.
1 22 Ref r i gerat ed / Appet i zers
NEAPOLI TAN DI P
St ore n o l onger tha n 3 days. Ma kes a bout 1 cup.
2 lab| espoons mi | k
2 packages ( 3 ounces each) cream cheese,
solened
2 lab| espoons ch| | | sauce
2 l ab| espoons graled Parmesan cheese
Y leaspoqn oregano | eaves
1 leaspoon horserad i sh
St i r mi l k gr ad ual l y i n t o c ream c h eese. Mi x i n
rema i n i n g i ngred i ent s . Cover a n d ref r i ger at e.
Ch i l l at l eas t 1 hour . ( Can be s erved i mmedi a t e
l y. ) S t i r bef ore serv i ng.
LI VERWURST SPREAD
Store no l onger tha n o hours. Makes about 1 Y2
cups.
z pound | | verwursl
1 lab| espoon sweel p| ck| e re| i s h
cup mayonnai se or sa| ad dress i ng
1 lab| espoon cal sup
1 leaspoon prepared musl ard
Dash Worceslers h| r e sauce
Mash l i ver wu rst wi t h f or k; mi x i n rema i n i ng
i n gred i ent s . Press pl a st i c wrap on t o s u r face of
s pread and ref r i gera t e. Ch i l l at l eas t 3 h ou rs .
( Can be served i mmed i at el y. )
5erve|| verwursl5preadw| l hryecrackers, pumper-
n| cke| or ol her l hi n| y s | | ced dark bread.
CHEESE APPLE
St ore no l onger tha n da ys.
1 jar (5 ou nces) pasleu r| zed process s harp
Amer i can cheese s pread
1 jar (5 ounces) pasleur| zed Neuchl e| and
b| ue cheese s pread
1 package ( 3 onces) cream cheese, so l ened
Car | i c sa| l
Worcesl er s hi re sau ce
Papr i ka
Beat a l l i n gred i en t s except papr i ka i n s ma l l
mi xer bowl on l o w s peed j u st u n t i l s moot h .
Cover a n d c h i l l a t l eas t 8 h ou rs . ( Can b e s ervec
i mmed i at el y. )
| usl beore servi ng, shape cheese mi xl ur e i nlo
ba| | . S pr i n k l e papr i ka on pi ece of waxed paper;
rol l cheese ba l l i n papr i ka to coa t . Mol d ba l l
i n t o a p p l e s h ape b y ma k i ng s ma l l depres s i on
f or s t em e n d. I f you l i ke, i n sert a c l ove a n d a
s ma l l l eaf . Serve wi t h c rac ker s or s nac ks .
SAlMON PARTY BAll
Store no l onger t han 4 da ys. Makes en ough for
about !Z s ervi ngs (3 cups) .
1 package (8 ounces) cream cheese,
soflened
1 can ( 1 6 ounces) sa| mon, drai ned
and | aked
1 lab| espoon | emon | ui ce
1 lab| espoon graled on i on
leaspoon | i qui d smoke
' l easpoon sa| l
Mi x a l l i ngred i ent s . Cover a nd c h i l l at l eas t 8
h ou rs .
Al servi ng l i me, have ready. /z cup c h opped
wa l n ut s or peca ns , 3 t abl es poons s n i pped pa r s
l ey and c rac ker s .
Mi x n u t s and pa rs l ey. S hape s a l mo n m i x t u re
i n t o ba l l ; rol l i n n u t mi x t u re. Serve wi t h cr acker s .
Salads
&
COTTAGE- LI ME SALAD
Store no longer than 3 da ys. Makes enough for
! servings.
3 cups bo| | | ng waler
2 packages (3 ounces each) | | me| avored
ge| at| n
1 cup p| neapp| e j u| ce
1 leaspoon v| negar
leaspoon sa| t
2 cups creamed cottage cheese
1 teaspoon m| nced on| on
1 teaspoon m| nced green pepper
cup coarse| y chopped cucu mber
cup coarse| y chopped ce| ery
Pou r boi l i ng wat er on gel at i n i n l arge bowl ;
s t i r u n t i l gel at i n i s d i s s ol ved . St i r i n p i n eappl e
j u i ce, v i n egar and sal t . Pou r 1 c u p of gel at i n
mi xt u re i n t o 8-c up r i ng mo l d . Ch i l l u n t i l f i r m.
\h i l e bot t om l ayer ch i l l s , c h i l l rema i n i n g mi x
t u re u n t i l t h i c kened s l i gh t l y but not set ; beat
wi t h rot ary beat er u n t i l l i g h t and f l u fy. Mi x i n
rema i n i ng i n gred i en t s ; pou r o n gel a t i n l ayer i n
mol d . Ch i l l u n t i l f i r m; cover . ( Can b e s erved
i mmed i at el y. )
Ref r i ger at ed/ Sal ads 1 23
CRUNCHY CARROT- PI NEAPPLE SALAD
Store no l onger tha n 48 hours. Makes enough for
8 servi ngs.
1 can (8 ounces) cr us hed p| neapp| e
z cup waler
1 package (3 ounces) orange-| avored
ge| al| n
1 cup m| n| at ure marsh ma| | ows
cup d| ced ce| ery
cup s hredded carrol
on sugar
can (30 ounces) ru i l cocklai | , drai ned
( reserve Y2 cup syrup)
2 lab| espoons | emon j ui ce
1 cup rozen desserl l oppi ng ( l hawed)
' cup maraschi no cherri es, cul i nlo ha| ves
Cook maca ron i r i ngs as d i r ect ed on pac kage;
d rai n . Mi x cor ns t arc h a nd s ugar i n s aucepa n.
Grad u a l l y s t i r i n res erved f r u i t cockt a i l s yr u p
and t h e l emon j u i ce. Cook over med i u m h eat ,
s t i r r i ng con st an t l y, u n t i l mi xt u re t h i ckens and
boi l s . Boi l and st i r 1 mi n u t e; s t i r i n t o hot
macaron i r i ngs . Cover and ch i l l at l eas t 4 h ou rs .
Fo l d desser t t oppi ng, f r u i t cockt a i l and ch er r i es
i n t o macaron i r i n gs . ( Ca n be s erved i mmeq i
at el y. ) Cover and ref r i gerat e.
Al servi ng l i me, s l i r Macaroni |r ui l 5a| ad. I f de
s i red, serve on greens .
B RI GHT BEAN SALAD
St ore no l onger t ha n Z hours. Ma kes enough for
servi ngs.
medi um carrol
1 can ( 1 5Y2 ounces) |rench-sly| e green
beans, drai ned
2 lab| espons chopped oni on
% leaspoon sa| l
lab| espoons oi | and vi n egar sa| ad d ressi ng
Cut ca rrot i n t o 1 - i n c h l engt hs ; c h op i n bl ender,
wat ch i ng caref u l l y. ( Or ca rrot ca n be f i nel y
c hopped by h a n d. ) Mi x al l i ngred i ent s . Cover
a nd ref r i ger at e at l east 4 h ou rs . ( Can be s erved
i mmed i at el y. )
Nol e. 1 pac kage ou n ces ) f r ozen F rench - s t yl e
green bea ns , cooked and d ra i ned, can be s ub
s t i t ut ed f or t he can n ed bea ns .
FRUI T ' N CHEESE SLAW
Store no l onger t ha n o hours. Ma kes enough for
to o s ervi ngs.
4 cups s hredded cabbage (aboul head)
Y1 cup cr umb| ed b| ue cheese (aboul 2
ounces)
Y2 cup dai ry sour cream
' cug sa| ad dressi ng or mayon nai se
leaspoon seasoned sa| l
Toss cabbage a nd c h eese. Mi x sou r c rea m, s a l ad
d res s i n g a n d s al t . Pou r mi xt u re on ca bbage
mi xt u re and t os s . ( To s erve i mmed i at el y, see
bel ow. ) Cover a n d ref r i gerat e.
1 0 mi nul es beore servi ng, have ready. 1 or 2
a ppl es . Cu t u n pa red appl es i n t o s l i ces ( 2 c u ps ) ,
t hen c u t i n t o n ar r ow s t r i ps . Toss wi t h cabbage
mi xt u re.
Nol e. To chop or cr u mbl e bl ue ch ees e, f r eeze
f i r st . I t i s eas i er t o h a n dl e and rema i n s i n s epar
at e
p
i eces .
!O Serve I mmedia tely: Cut 1 or 2 u n pa red ap
pl es i nt o s l i ces ( 2 c u ps ) , t hen c u t i n t o nar row
s t r i ps . Toss wi t h ca bbage mi x t u r e.
BRUSSELS AND CARROT SALAD
Store n o l onger t han o hours. Ma kes enough for
to o servi ngs.
cup oi | and vi negar sa| ad dressi ng
1 package ( 10 ounces) rozen B russe| s
s proul s
1 can ( 16 ounces) s | i ced carrols, d rai ned
H eat s a l a d d ress i n g a n d B r us s el s s prou t s i n
covered s a ucepa n u n t i l d res s i n g bo i l s . Red uc e
hea t ; s i mmer covered 8 mi n u t es . Add car rot s ;
cook u n t i l B r u s s el s s prout s are t ender . Tu r n
i nt o s erv i ng d i s h . Cover a n d ref r i ger at e at l eas t
o h ou rs ; s t i r occa s i ona l l y. ( Can be served i m
med i at el y. )
MARI NATE D CUCUMBER SALAD
Store no l onger t han 48 hours. Makes enough for
to o servi ngs.
1 med| um cucumber
1 sma| | on | on
cup v| negar
z cup wal er
2 lab| espoons sugar
leaspoon sa| l
Run t i nes of f or k l engt hwi se down s i de of u n
pared c u c u mber. Th i n l y s l i c e c u c u mber a n d
on i on i n t o gl ass bowl . Mi x vi n egar, wat er , s ugar
and s al t ; pou r on cuc u mber a nd on i on s l i ces .
Cover a nd ref r i ger at e at l eas t 2 h ou rs . ( Can be
served i mmed i at el y. )
Al serv| ng l | me, have ready. c r i s p s al ad green s .
Dra i n veget abl es . Serve on s a l a d green s .
Ref r i ger at ed/ Sa l a ds 1 27
I TALI AN MUSHROOM- BEAN SALAD
Store no l onger t han Z hours. Makes enough for
or s ervi ngs.
1 package ( 10 ounces) rozen baby | | ma
beans
8 mus hrooms, lr| mmed and s | | ced
4 green on| ons, chopped
2 lab| espoons sn| pped pars| ey
z leaspoon sa| l
leaspoon oregano
cup o| | and v| negar sa| ad d ress| ng
Cook l i ma bea n s as d i rect ed on package; d ra i n .
Mi x bea n s a n d rema i n i n g i n gred i ent s . Cover
and ref r i ger at e at l east 4 h ou rs . ( Can be served
i mmed i at e l y. )
Al serv| ng l | me, p| m| enl o sl r| ps or a l w| sled
orange s | | ce add a co| or u | gar n| sh.
Mar i nated Cucu mber Sal ad, Br usse l s and Car r ot Sal ad ( page 1 26) and I t a l i an Mu s h room- Bean Sal ad
aspoons van i | | a
Y2 cup | i ghl mo| asses
3 cups a| | - pu rpose | our*
1 Y2 l
[
aspoons baki ng powder
2 leas poons soda
' leaspoon sa| l
1 Y1 cups dai ry sour cream
F i l l i ng
! cup brown sugar ( packed)
Y2 cup i n e| y chopped n ul s
1 % leaspoons ci n namon
H eat oven t o 350. Greas e t u be pa n, 10 X 4
i n c hes , o r 2 l oaf pans , 9 X 5 X 3 i nches . Mea s u re
bu t t er, gra n u l at ed s ugar, eggs, van i l l a and mo
l asses i nt o
l
a rge mi xer bowl . Beat on med i u m
s peed 2 mi n u t es or b y h a n d 300 vi gorou s
st r okes. Mi x i n f l ou r, ba k i n g powder, s oda a nd
s al t al t er nat el y wi t h s ou r c rea m.
Mi x F i l l i n g i ngred i ent s .
F or t u be pan, s pread YJ of bat t er ( a bou t 2 c u ps)
i n pan . S pr i n k l e YJ of fi l l i n g ( a bou t 6 t abl e
s poons ) on bat t er . Repeat 2 t i mes . F or l oaf
pans, s pread ' of bat t er ( about 1 Y2 c u ps ) i n
eac h pan . Spr i n k l e ' of f i l l i n g ( a bout 5 t abl e
s poon s ) on bat t er i n eac h pan. Repeat .
Bake u n t i l wooden pi c k i ns ert ed i n cen t er ( s )
comes out c l ean, 55 t o 60 m i n u t es. Coo l s l i ght
l y bef ore removi n g f rom pa n ( s ) . Cool t h orough
l y. ( Can be served i mmed i at el y. ) Cover wi t h
pl as t i c wra p and ref r i ger at e.
*I f us i ng s el f - r i s i ng f l our , decrease soda t o 1 t easpoon;
omi t bak i ng powder and s al t .
BL UEBE RRY- ORANGE B RE AD
St ore no l onger t
h
a n 7 week.
2 eggs
1 cup mi | k
1 package ( 1 4 ounces) orange mufi n
mi x
1 package ( 1 3. 5 ounces) wi | d b| ueber ry
mufi n mi x
Heat oven t o 350. Greas e l oaf pa n , 9 X 5 X 3
i n c hes . Mi x eggs a n d mi l k. St i r i n mu ffi n m i xes
( dry) . Bat t er wi l l be s l i gh t l y l u mpy; pou r i n t o
pan .
Bake u n t i l wooden pi c k i n s ert ed i n c e n t er
comes out c l ea n, 50 t o 60 mi n u t es . Cool
t h oroughl y. ( Ca n be s erved i mmed i at el y. ) Wr a p
i n p l as t i c wrap a n d ref r i gerat e.
FRU I T AN D NUT BREAD
St ore no l onger t ha n da ys.
3 cups bul l ermi | k baki ng mi x
cup sugar
cup a| | - pu rpose | our *
1 egg
1 cup ora nge j ui ce
cup chopped dr i ed rui l ( apri cols,
peaches, da
/ of t he reserved a pr i cot sy r u p i n t o
bl ender; s pr i n k l e gel a t i n on syr u p. Heat re
ma i n i ng a pr i cot sy ru p u n t i
l
syr u p boi l s ; pour
i n t o bl ender . B l en d on l ow s peed u n t i l gel at i n
i s d i ssol ved, abou t : mi n u t e. Add a pr i cot
h a l ves ; bl en d on h i gh s peed u n t i l apr i cot s a re
pu reed , a bout 1 mi n u t e. Fol d pudd i ng i n t o
apr i cot mi x t u re.
Beat wh i ppi ng crea m i n c h i l l ed bowl u n t i l
s t i ff ; fol d i n t o a pr i cot - pudd i n g mi xt u re. Pou r
i n t o sou fl e d i s h. Cover wi t h pl a s t i c wr a p a nd
ch i l l u n t i l f i r m, a bou t 4 h ou rs . ( Ca n be s erved
i mmed i at el y. ) E s peci al l y pret t y wi t h a gar n i s h
of ma ras ch i no c h er r i es a nd f r ozen wh i pped
t oppi ng.
MAPLE BROWNI E DESSERT
St ore no l onger t han 48 hours. Makes enough for
J servi ngs.
1 package ( 1 5. 5 ounces) udge browni e mi x
1 cup chi | | ed whi ppi ng cream
cup con ecl i oners' sugar
1 leaspoon map| e | avor i ng
9 wa| n ul ha| ves
Pr epare Ca ke- l i ke Brown i es as d i rect ed on
pac kage except -bake 3 0 mi n ut es . Cool t h or
ough l y.
Beat wh i ppi n g c ream, s ugar and ma pl e f l avor
i ng i n c h i l l ed bowl u n t i l s t i f. S pread wh i pped
crea m on brown i es; t op wi t h wal n u t h a l ves.
Cover and ref r i ger at e a t l eas t 2 h ou rs . ( Ca n
be s erved i mmed i a t el y. )
Al servi ng l | me, c ut Map| e Brown| e Desserl
i nl o squares.
MAZARI NE TORTE
Store no l onger tha n Z hours. Makes enough for
!U servings.
Dough
1! cups a| | - purpose | our*
1 leaspoon baki ng powder
! cup sugar
Y2 cup bull er or margar i ne, solened
1 egg
F i l l i ng
Y2 cup raspberry | am
Y2 cup buller or margari ne, solened
cup sugar
cup b| anched a| monds, ground or
i ne| y chopped
leaspoon a| mond exl racl
2 eggs
F r os t i n g
Y2 cup conecl i oners' sugar
2 leaspoons | emon j u i ce
Grease l ayer pan , J 1 Y2 i nches . ( F or ease i n
remov i ng t ort e f rom pan , u s e a pa n wi t h re
movabl e bot t om. ) Mi x Dough i ngred i en t s ;
press even l y on bot t om and s i de of pa n . Spread
' c u p of t he j am on dough; c h i l l .
Heat oven to 350. Beat Y2 c u p but t er a n d
2
1
cup s ugar ; s t i r i n t he al monds a nd ext rac t . Add
2 eggs , one at a t i me, beat i ng wel l a f t er eac h
add i t i on; s poon on j a m. Bake 50 mi n u t es . Cool .
Remove f rom pan .
Mi x confect i oner s' s ugar a n d l emon j u i ce u n t i l
s moot h . S pread rema i n i n g ' c u p j a m on t op;
dr i zzl e Fr ost i ng on j a m. ( Ca n be served i m
med i at el y. ) I n sert wooden pi cks a t i n t erval s
around t op t o hol d wrap away f rom t he f i l l
i n g. Wra p a n d ref r i ger at e.
30 m| nules beore servi ng, cul Mazari ne Torle
i nlo pi eces and | el sland al room lemperalu re.
* I f us i ng se l f - r i s i ng fl ou r, omi t bak i ng powder .
Cover t or t e wi t h
pl as t i c wrap bef or e
you r ef r i ger at e i t .
( Wooden pi cks
hel p t o keep wr ap
f r om t ouc h i ng t he
l op. )
Mazar i ne Tor t e
Ref r i
g
er at ed I Des s er t s 1 43
Spread r aspberry
j am over t he
dough, t h en spoon
t he a l mond mi x t ure
on t op of t he j am.
1 44 Ref r i gerat ed I Desser t s
Mel t t he gr a n u l at ed s ugar i n a s aucepa n, t hen q u i c k l y
coat a pi e pan wi t h t he cara mel i zed s u gar . Pou r t h e
pu mp k i n mi x t u re i n t o t h e coat ed pa n .
PUMPKI N HAN
St ore no l onger t han Z hours. Makes enough for
10 to ! Z ser vi ngs.
5p| ce Cake ( page 1 45)
1
A cup granu | aled sugar
can (16 ounces) pu mpki n
1 cup | i ghl cream (20%)
2 eggs
cup brown sugar (packed)
3 lo 4 lab| espoons | i ghl rum
Bake Spi ce Ca ke. Mel t gr an u l at ed s ugar i n
s aucepan, s t i rr i ng con s t an t l y, u n t i l a n even
amber col or . Remove from heat ; pour q u i c kl y
i n t o 9- i nc h pi e pa n . Coat bot t om and s i de of
pan by t i ppi n g pan q u i c k l y i n a l l d i rect i on s .
Heat oven t o 350 . Bea t rema i n i n g i ngred i ent s
u n t i l s moot h . Pou r i n t o s ugar- gl a zed pi e pan .
Pl ace i n pan of hot wa t er ( Y2 to `/ i nch ) . Bake
u n t i l k n i fe i n sert ed h a l fway bet ween cent er
Pu mpk i n F l a n
and edge comes ou t c l ea n , about 70 mi n u t es .
Cool .
R u n kn i fe arou n d edge o f pu mpk i n c u s t ard t o
l oos en . I nvert cake on cu st a rd. I n ver t s ervi ng
pl at e on cake a n d t u r n u pr i ght s o c u s t ard i s
t op l ayer . ( To serve i mmed i at el y , s ee bel ow. )
Ref r i gerat e.
Al servi ng l i me, have ready. f r ozen wh i pped
t oppi ng ( t h awed) .
Decorat e t op o f P u mpk i n F l a n and cover s pace
bet ween cake and c u s t ard wi t h wh i pped t op
pi n g i n decorat or s ' t u be.
!O Serve I mmedia tely: Have ready: f r ozen
wh i pped t oppi ng ( t h a wed ) .
Decorat e t op o f f l a n a n d cover s pace bet ween
cake a n d cus t ard wi t h wh i pped t oppi n g i n
decor at or s ' t u be.
5P| C| CAK|
1 s cups a| | - pu rpose | our*
3- cup sugar
! cup shorleni ng
cup mi | k
1 egg
1 . leaspoons bak| ng powder
z leaspoon sa| l
1h leaspoons pumpk| n pi e spi ce
leaspoon vani | | a
Heat oven t o 350 . Grease and f l ou r l ayer pan,
9 X 1 Vz i nches . Measu re al l i ngred i en t s i n t o
l arge mi xer bowl ; beat on l ow s peed Vz mi n
u t e. Beat on med i u m s peed, s cra p i n g bowl
f req uent l y, 3 mi n u t es . Pou r i n t o pan . B a ke u n t i l
wooden p i c k i n sert ed i n cent er c omes ou t
c l ean, 3 5 t o 40 mi n ut es . Cool .
Nole. Th e S pi ce Cake ca n be ba ked i n a n 8- i nc h
rou nd l ayer pan. B a ke pu mpk i n c ustard i n a n
8- i nch pi e pa n and 2 i nd i vi d u al cus t a rd cu ps .
* I f us i ng se l f - r i s i ng fl our, omi t bak i ng powder and s al t .
Ref r i gerat ed I Des s er t s 1 45
Us i n g wh i pped t oppi n g i n a decor at or s ' t u be, dec
or at e t he t op of t he fl an and cover t he s pace where
t h e cake a nd cus t a rd meet .
To Make a Decorati ng Cone
Cut a 1 5- i nch sq uare of heavy paper or
parch ment i n to 2 t r i angl es. Graspi n g
edges wi th t h e t h u mb a n d forefi nger,
twi st to for m a cone (wi t h poi nt at cen
t er of l ongest s i de) . Fol d down t op
edges and fasten cone wi t h t rans parent
t ape. Sni p off a s mal l open i n g at poi nt
or i nsert a met al t i p i n to cone. (We used
a sta r t i p for t hi s dessert. ) Fi l l cone about
h a l f f u l l . F o l d t op ove r. P r es s o u t
whi pped cream wi t h one hand near t op
of cone. Use other hand to gu i de t i p.
1 46 Het | . ge|a|ed/|esse| | s
TRI FLE
Store no l onger t han Z hours. Makes enough for
b to o s ervi ngs.
1 package ( 1 8.S oun ces) ye| | ow cake mi x
4 leaspoons sherry
1 package ( 1 6ounces) rozen sl rawberry
ha| ves, l hawed
can (18 ounces) vani | | a puddi ng
enve| ope (aboul 2 ounces) desserl
loppi ng mi x
2 lab| espoons loasled s | i vered a| monds
Bake cake i n bak i ng pan , 1 9 X 2 i n c h es , as
d i rec t ed on package. Cool . Cu t cake c rosswi se
i n h a l f . Wrap, l abel and f reeze one h a l f f or
f u t u re u se.
Cu t rema i n i ng cake h a l f i n t o o pi eces; s p l i t
eac h pi ece hor i zont a l l y. Ar ran ge h a l f t he pi eces
i n 2 - quart gl as s serv i n g bowl , c ut t i n g pi eces t o
fi t s h a pe of bowl . S pr i n k l e 2 t eas poon s of t he
s her ry on ca ke pi eces i n bowl . Pou r h a l f t he
s t rawber r i es on ca ke pi eces ; s pread h a l f t he
pudd i n g 1 c u p) on s t rawber r i es . Repeat wi t h
rema i n i ng cake pi eces , s herry, s t ra wber r i es a nd
puddi ng.
Pr epare desser t t opp i ng mi x as d i rect ed on
pac kage; s pread on t r i fl e. Spr i n k l e a l monds on
t op. Cover and ref r i ger at e at l eas t 1 h ou r . ( Ca n
be served i mmedi a t el y. )
Speci al Ti ps
c St rawber ri es or other frozen fru i ts
may be thawed qu i ckl y by putt i ng t he
wrapped package i n a bowl u nder cool
ru n n i n g water.
c Toasted and/or chopped nuts may be
stored i n t he refri gerator. The best type
of contai ner for t hem i s a t i ght l y cov
ered j ar.
WHI PPED CHERRY TORTE
Store no l onger tha n 3 days. Makes enough for
o to ! U ser vi ngs.
F i l l i ng
1 package (7. 2 ounces) | uf y wh i le rosl i ng
mi x
2 cups wh i ppi ng cream
Tor t e Layer s
1 packel or 2 sl i cks pi e cr usl mi x
cup conecl i oners' sugar
1 cup grou nd or i ne| y chopped pecans
1 egg
leaspoon van| | | a
Cranu | aled sugar
F i l l i ng
V cup cherry-| avored | i queur
S l o 6 drops r ed ood co| or
12 maraschi no cherri es, chopped and
drai n ed
Ch i l l f r os t i n g mi x ( dry) and wh i ppi n g c ream
covered i n s ma l l mi xer bowl at l eas t 1 h ou r .
Heat oven to 450 . Mi x pi e cr us t mi x, c on
f ec t i on er s ' s ugar a n d pecans ; s t i r i n egg a n d
va n i l l a . Ga t h e r dou gh i n t o bal l . Tu r n dou gh
on t o l i g h t l y fl ou red c l ot h - covered board; k n ea d
u n t i l s moot h . Di vi de i n t o G par t s . Rol l eac h
part i n t o 7 - i nc h ci rc l e; pl ace on u ngrea sed
ba k i n g s heet . Pr i c k ci rcl es wi t h 'f ork; s pr i n k l e
gran u l at ed s ugar on each one. Bake u n t i l
gol den brown , G t o o mi n ut es . Cool on wi re
rac ks .
St i r f r ost i n g mi x t u re and beat u n t i l s t i ff . Gra d
ua l l y beat i n l i qu e u r. S t i r i n f ood c ol or; f ol d
i n cher r i es . St ack ci rcl es , f i l l i ng l ayers wi t h
abou t : c u p f r ost i n g mi x t u re. F ros t s t ack wi t h
rema i n i ng f r ost i n g mi xt u re. Cover t or t e wi t h
p l as t i c wra p or al u mi n u m foi l t en t ; r ef r i gera t e
at l eas t o h ou rs . ( Can be s erved i mmed i at el y. )
CHOCOLATE SOUFFlE
Store no l onger than 6 hours. Makes enough for 6
servi ngs.
Y1 cup sugar
cup al l - pu rpose fl our
! cup cocoa
1 cup mi l k
3 egg yol ks
2 t abl espoons butt er or margari ne, soften ed
1 teaspoon vani l l a
4 egg wh i tes
teaspoon cream of t artar
' teaspoon sal t
3 t abl espoon s sugar
Mi x ' c u p s uga r, t he fl ou r and cocoa i n s ma l l
s aucepa n . Grad ual l y s t i r i n mi l k . Heat , s t i r r i ng
con s t a n t l y, u n t i l mi x t u re boi l s . Remove f rom
heat . Beat yol ks i n med i u m bowl wi t h f or k.
Beat i n about ' of cocoa mi xt u re. Gra d u a l l y
s t i r i n rema i n i ng cocoa mi x t u re. S t i r i n bu t t er
and va n i l l a . Cool s l i gh t l y. B u t t er and s ugar 6- c u p
s ouffl e d i s h .
Beat egg wh i t es, crea m of t a rt ar a n d sa l t i n
l a rge mi xer bowl u n t i l foa my. Beat i n 3 t a bl e
spoons s uga r, 1 t abl es poon a t a t i me, j u s t u n t i l
s t i ff pea ks f or m. S t i r abou t '/ o f egg wh i t es i n t o
chocol at e mi x t ure. F ol d i n rema i n i n g wh i t es .
Pou r caref u l l y i n t o d i s h . ( Ca n be baked i m
med i at el y. ) Cover a n d ref r i ger at e.
1 hou r 20 mi nutes before servi ng, pl ace oven
rack i n l owest posi t i on. Heat oven to 350. Ma ke
4- i n ch band of t r i pl e t h i c k ness a l u mi n u m foi l
2 i n c hes l onger t h a n c i rc u mference o f di s h .
Bu t t er on e s i de of foi l ba nd a nd s pr i n k l e s uga r
on bu t t er. Ext end dept h of d i s h by sec u r i n g
foi l ba nd bu t t ered s i de i n a round ou t s i de edge
of d i s h . Pl ace d i s h i n ba k i n g pan , ' ' 2
i nc hes , on oven rac k; pou r very hot wat er
( 1 i nch ) i n t o pan . Bake 1 h ou r s . I f des i red ,
serve wi t h Best Sauce ( bel ow) .
BE5T 5AUCE
Beat lz c u p con fect i oners ' s uga r and 'z cu p sof t
but t er i n s ma l l s a ucepa n u n t i l s moot h a n d
crea my. Beat l; cu p ch i l l ed wh i ppi n g c ream i n
ch i l l ed bow
l
u n t i l s t i ff . F ol d wh i pped c ream i n
to s uga r-
b
ut t er mi xt u re. H eat , st i r r i ng occas i on
al l y, u nt i l s a uce boi l s . Ser ve i mmed i at el y.
Ref r i ger at ed /Desser t s 1 47
RI CH CHOCOLATE BAKE
Store no l onger t ha n Z hours. Makes enough for
servi ngs.
cup s emi sweet chocol at e pi eces
1 cup l i ght cream (20%)
2 eggs
3 tabl espoons sugar
Das h sal t
1 Y2 t abl espoons r um, i f Cesi red
Heat oven t o 3 50 . Heat chocol at e pi eces a n d
crea m, st i r r i n g c ons t a n t l y, u n t i l chocol at e i s
mel t ed a n d mi xt u re i s s moot h. Cool s l i gh t l y.
Beat rema i n i n g i n gred i ent s ; s t i r grad u a l l y i n t o
chocol at e mi xt u re. Pou r i n t o 4 u n greased o
ou n ce cus t a rd cups or 4 or 5 oven proof pot
de creme cu ps .
Pl aGe c u ps i n ba k i ng pa n on oven rac k . Pou r
boi l i n g wat er i n t o pan t o wi t h i n ; i n c h of t ops
of c u ps . Bake .U m i n u t es . Cool s l i ght l y. Cover
a nd c h i l l a t l eas t 4 h ou rs .
CHOCOLATE RE FR I GERATED DESSERT
Store no l onger t han da ys. Makes 1 U| O 1Z s ervi ngs.
Y2 l arge angel food cake
1 package (6 ounces) s emi s weet
chbcol ate pi eces
4 eggs
1 package ( about 2 ounces)
desser t toppi ng mi x
1 teaspoon van i l l a
cup chopped n ut s
Tear cake i nt o s ma l l pi eces . Pl ace h a l f of ca ke
pi eces i n baki n g d i s h, 1 3 2 i n c h es . I n t op
of dou bl e boi l er over h ot wat er, mel t c hoc ol at e
pi eces . Cool . Beat eggs u nt i l t h i c k a n d l emoh
col ored. S t i r i n chocol a t e.
Pr epar e des s ert t opp i n g mi x a s d i rect ed on
pac kage. F ol d i n chocol at e m i x t u re, van i l l a a n d
n ut s . Pou r h a l f of c h ocol at e mi x t u re on cake
pi eces i n baki ng d i s h . Cover wi t h rema i n i ng
cake pi eces; pou r rema i n i n g c h ocol at e mi x t u re
on t op. Cover a n d ref r i ger at e a t l eas t 1 2 h ou rs .
( Ca n be s erved i mmed i at el y. )
1 48 Ref r i ger at ed /Desser t s
COMPANY CHEESECAKE
St ore no l onger tha n ! da ys. Makes enough for J
to ! Z servi ngs.
Cr us t
1 !. cups graham cracker crumbs ( aboul
1S crackers)
2 l ab| espoons sugar
3 la
g
| espoons buller or margar i ne, me| led
F i l l i ng
2 packages (8 ounces each) p| us
1 package (3 ounces) cream cheese,
solened
1 cup sugar
2 leaspoons graled | emon pee|
Y leaspoon vani | | a
3 eggs
To ppi n g
2 cups dai ry sour cream
cup sugar
1 leaspoon vani | | a
H
eat oven t o 350. Mi x gra h a m c rac ker c r u mbs
a n d 2 t abl es poon s s ugar . S t i r i n bu t t er . Press
mi xt u re eve n l y i n bot t om of u n greased 9- i n c h
s pr i ngf or m pa n or i n ba k i n g pan , 9 x 9 x 2 i n c h
es . Ba ke 1 0 mi n u t es . Cool .
Red uce oven t empera t u re t o 300. Beat cream
ch eese i n l a rge mi xer bowl . Grad u a l l y beat i n
l c u p s ugar; beat u n t i l f l u ff y. Add l emon peel
and '/ t eas poon va n i l l a . Beat i n eggs, one a t a
t i me; pou r on cr u mb mi x t u re.
Bake u n t i l cent er i s f i r m, about 1 h ou r . Cool
1 d mi n u t es. Mi x Toppi ng i ngred i e n t s; s pread on
hot cheeseca ke. B a ke 1 d mi n u t es . Ch i l l u n
covered u nt i l c ol d , abou t 2 h ou rs . ( Ca n be
s erved i mmed i at el y. ) Cover a n d ref r i ger at e.
Alserv| ngl | me,| oosenedgeoCompanyCheese-
cake w| lh kn| e beore removi ng rom pan.
CAN DY COOKI ES
St ore no l onger t han da ys. Makes about dozen
cook i es.
2 cups sugar
' cup cocoa
Y2 cup mi | k
Y2 cup bul l er or margar
,
ne
Y2 cup pea n ul bul l er
2 cups qu i ck- cooki ng oals
2 leaspoons vani | | a
cup chopped nul s
H eat s ugar , cocoa, mi l k and bu t t er i n l a rge
s aucepa n , s t i r r i ng occas i on a l l y, u n t i l mi x t u re
boi l s . Boi l l mi n u t e. Remove f ro m h ea t ; i m
med i at el y s t i r i n rema i n i n g i ngred i ent s . Drop
mi xt u re by t ea s poon f u l s on t o waxed paper .
( Cook i es wi l l s pread very t h i n . ) L et s t and u n t i l
f i r m, a bout 40 m i n ut es . ( Ca n b e s erved i m
med i at el y. ) Remove f r om waxed paper ; p l ace
i n covered cont ai ner a nd ref r i gera t e.
ALMON D DROPS
Store n o l onger tha n o da ys . Mak es dozen ca ndi es.
1 can ( 1 6. S ounces) van i | | a rosli ng
% leaspoon a| mond exlracl
Y2 leaspoon van| | | a
Y2 cup s | i vered a| monds, loasled
Mi x a l l i ngred i ent s; d rop by l evel t eas poon f u l s
on t o waxed paper- covered ba k i n g s h eet . Ch i l l
u n t i l set , a bou t 4 h ou rs . ( Ca n be ser ved i m
med i at el y. ) Remove f rom waxed paper; pl ace
i n covered con t a i ner and ref r i ger at e.
Ref r i gerat ed/ Desser t s 1 49
Ver sat i l e Cooki e Mi x : Pea n u t But t er Cook i es, Spi ce Cook i es and Banana Cooki es
VE RSATI LE COOKI E MI X
Store n o l onger t han ! U weeks. Makes J t o ! U cups
cooki e mix.
4 cups a| | -purpose | our *
1 cups granu| aled sugar
1 + cups brown s ugar ( packed)
3 leaspoons bak| ng powder
1 leaspoons sa| l
1 cups shorlen| ng
Mi x fl our, s ugars, bak i ng powder a n d s a l t i n
l arge bowl . Cu t i n s hort en i ng wi t h pas t ry bl ender
or wi t h el ect r i c mi xer on med i u m speed u n t i l
mi xt u re l ooks l i ke coar se mea l . Do n ot over mi x.
Meas u re des i red a mou n t s of cooki e m i x i n t o
j ars or pl as t i c cont a i ners : 2 cups f or 3 dozen
Peanut B u tt er Cooki es; 2 Y2 c u ps eac h f or 3 dozen
Banana Cooki es a n d S pi ce Cook i es . ( Can be
baked i mmed i at el y . ) Sea l t i gh t l y, l a bel and
ref r i ger at e.
30 m| nules beore servi ng, pr epar e one o t he
cook| e reci pes al r i ght .
Nol e. Do not u se bu t t er or marga r i ne. I f dough
i s d ry, s t i r i n 1 t o 2 t eas poons crea m.
* I f us i ng sel f - r i s i ng fl our , omi t ba ki ng powde r a nd sa l t .
P|ANUT B UTT|k COOK| |5
Heat oven t o 375 . Mi x 2 c u ps cook i e mi x,
V2 c u p ch u n ky pean u t bu t t er , 1 egg a n d 1 t ea
s poon va n i l l a . S h ape dough by t eas poon f u l s
i n t o bal l s . Pl ace a bou t 2 i n c h es apa rt on u n
greased ba k i n g s h eet ; f l at t en wi t h t i nes of f or k
d i pped i n f l ou r . Bake u n t i l l i g h t brown , 1 2 t o
1 5 mi n u t es . ( 3 dozen cooki es . )
BANANA COOK| |5
Heat oven t o 375 . Mi x lY2 cups cook i e mi x,
V2 c u p mas hed r i pe bana na, 1 t eas poon van i l l a ,
1 egg and V2 c u p c h opped n u t s . Dr op dough by
rou nded t eas poon f u l s 2 i n c h es apa rt on t o u n
greased bak i n g s h eet . Bake u n t i l l i g h t brown ,
1 2 t o 1 5 mi n u t es. ( 3 dozen cooki es . )
5P| C| COOK| |5
Heat oven to 3 75 . Mi x 2 V2 cups cook i e mi x,
1 egg, V2 t ea s poon c i n na mon , V2 t eas poon l emon
ext ra
c
t , V2 cup ra i s i n s a n d V2 c u p c h opped n u t s .
Drop dough by rou nded t eas poonf u l s 2 i nc hes
apa rt on t o u ngrea sed ba k i n g s heet . Bake u n t i l
l i ght brown , 1 2 t o 1 5 mi n u t es . ( 3 dozen cooki es . )
U
DATE- NUT PI NWHE ELS
St or e no l onger t han b weeks. Makes abou t dozen
cooki es.
1
, pound p| lled dales, chopped
Y1 cup granu| aled sugar
Y1 cup wal er
Y2 cup chopped n ul s
Y2 cup shorlen| ng ( ha| bul l er or
margar| ne, sol ened)
1 cup brown sugar ( packed)
egg
Y2 leaspoon van| | | a
1 cups a| | - pu rpose | our*
leaspoon sa| l
Cook dat es, gra n u l at ed s uga r a n d wat er i n
sa
u
cepan, s t i r r i ng cons t a n t l y, u n t i l t h i c kened
s l i gh
t
l y. Remove f r om heat ; s t i r i n n u t s . Cool .
Mi x s hort en i ng, brown s ugar , egg a n d va n i l l a
u n t i l s moot h . St i r i n fl ou r a n d s al t ; d i v i de dough
i n h a l f . Rol l eac h hal f on waxed pa per i n t o
rect angl e a bout 1 1 7 i n c hes ; s pread h a l f t h e
dat e- n u t fi l l i n g on eac h rect angl e. Rol l u p
t i gh t l y, begi n n i ng at l on g s i de. P i nch edge t o
dough t o sea l sec u rel y. Wrap and c h i l l a t l eas t
4 h ou rs . ( Ca n be baked i mmed i a t el y. )
1 5 m| nules beore serv| ng, heal oven l o 400 .
Cu t rol l s i n t o 1,- i n c h s l i ces; p l ace 1 i n c h apar t
on u ngreas ed bak i ng s h eet . B a ke u
n
t i l l i gh t
brown, about 1 d mi n u t es. Remove i mmed i a t el y
f r
o
m ba k i ng s heet .
VAk| AT| ON5
Carame
j
- Nul Cook| es. Omi t dat e- n u t fi l l i ng. S t i r
i n 1 c u p f i nel y chopped n u t s wi t h t h e fl ou r .
Shape dough i n t o rol l s , 2 i nches i n d i a met er;
wr ap and ch i l l a t l eas t 4 h ou rs .
Orange-Pecan Cook
[
es. Omi t dat e- n u t fi l l i n g.
Mi x i n 1 t abl es poon gr at ed ora nge peel wi t h
t he s hort en i ng; s t i r i n V2 c u p c hopped pec a ns
wi t h t he fl ou r. Shape dough i n t o ro l l s , 2 i n c hes
i n d i a met er ; wrap and ch i l l a t l eas t 4 h o u rs .
* I f u s i n g s el f - r i s i ng fl our , omi t sa l t .
Pi ct u r ed at l ef t : The r ol l s of cook i e dough make
Dat e- Nu t P i nwheel s , Al mon d- Mol as s es Topper s
( page 1 52 ) , B rown i e Ref r i ger at or Coo k i es ( page 1 52 )
and Ca n di ed F r u i t Cook i es ( page 1 52 ) .
Ref r i ger at ed / Desser t s 1 51
NEAPOLI TAN COOKI ES
St ore no l onger tha n b weeks. Makes a bou t b'z
dozen cooki es.
1 cup bul l er or margar| ne, solened
Y2 cup sugar
1 egg
1 leaspoon van| | | a
2 cups a| | - pu rpose | our *
Y2 leaspoon s a| l
1 ou nce me| l ed u nsweelen ed choco| ale
(coo| )
cup chopped wa| nuls
2 lab| espoon s | ne| y chopped marasch| no
cher r
[
es
Mi x bu t t er , s ugar , egg a n d va n i l l a . S t i r i n f l ou r
and sa l t . Di v
i
de dou gh i n t o 3 par t s . L eave 1
part p l a i n ; mi x c h ocol at e a nd wa l n u t s i n t o 1
part and c h er r i es i n t o rema i n i n g par t . L i n
e
l oaf pan , 3 i n ches , wi t h a l u mi n u m foi l .
Spread pl
a
i n d ou g h even l y i n bot t om of pan .
Top wi t h a l
a
yer each of chocol at e a n d cher ry
dou gh . Ch i l l a t l ea s t 2 h ou rs .
R
emove dough wi t h
fo i l f r om pa n . ( Ca n be baked i mmed i at el y. )
Wra p and ref r i gerat e.
20 m| nules beore serv| ng, heal oven l o 375 .
Cut dough i n t o 1 ,- i n c h s l i ces ; c u t eac h s l i ce
cros s wi s e i n h a l f . Pl ace 1 i n c h apart on u n
greased bak i n g s h eet . B a k e u n t i l l i g h t br own,
abou t 1 d mi n u t es . Remove i mmed i at el y f r om
bak i ng s heet .
* Do n ot u s e s el f - ri s i ng fl our i n t h i s reci pe.
1 52 Ref r i gerated I Desser t s
BROWNI E REFRI GE RATOR COOKI ES
St ore no l onger t ha n weeks. Makes about dozen
cooki es.
1 package ( 1 S. S ounces) udge
brown i e mi x
1 egg
h cup i ne| y chopped wa| nuls
Mi x brown i e mi x ( dry) , egg a n d wal n u t s wi t h
h a n ds . ( I f necessa ry, add abou t I t eas poon
wa t er . ) S h ape i n t o rol l , 2 i n c hes i n d i a met er.
Wra p a n d c h i l l at l eas t 4 h ou rs . ( Ca n be ba ked
i m med i at el y. )
1 S mi nules beore servi ng, heal oven l o 37S".
Cu t rol l i n t o Va- i n c h s l i ces ; p l ace on u ngrea sed
bak i n g s heet . Bake u n t i l set , abou t 5 mi n u t es.
Cool s l i gh t l y; remove f rom baki ng s heet .
VAR| AT| ON
Ch erry Re ri geralor Cooki es. Add 14 cup d ra i n ed
c h opped mara sch i n o cherr i es .
CANDI ED FRUI T COOKI ES
St ore no l onger t han b weeks. Makes about b dozen
cooki es.
cup bu ller or margar i ne, solened
1 cup conecli on ers' sugar
1 egg
2 cups a| | -pu rpose | our *
leaspoon cream o larl ar
h cup chopped pecans
Y2 cup chopped mi xed candi ed ru i l
1 cup cand i ed who| e cher r i es
Mi x bu t t er , sugar a n d egg. St i r i n rema i n i n g
i n gred i ent s . Di vi de dough i n h a l f ; s h a pe eac h
h a l f i n t o rol l , 1 V2 i n ches i n d i a met er . Wrap a nd
ch i l l at l east 4 h ou rs . ( Ca n be baked i mmed i
at el y. ) ( Rol l s o f cook i es c a n a l so b e f r ozen i f
you pref er . Thaw bef ore s l i c i ng. )
Aboul 1 S mi nul es before servi ng, heal oven lo
37S". Cut r ol l s i n t o Va - i n c h s l i ces ; pl ace 1 i n ch
apart on u ngreased ba k i n g s heet . Bake about
8 mi n u t es . Remove i mmed i a t el y f r om bak i n g
s h eet .
*Sel f - ri s i ng f l our can be u sed i n t h i s r ec i pe.
AlMOND- MOlASSES TOPPERS
St ore no l onger tha n b weeks. Makes about J'
dozen cooki es.
Y2 cup bul l er or margari ne, so l ened
2 l ab| espoons mo| asses
Y2 leaspoon van i | | a
Y cup con ecl i oners' sugar
cup a| | - pu rpose | our *
Y leaspoon soda
cup bul l er or margari ne, solened
1 cup conecl i oners' sugar
1 cup i ne| y chopped a| monds
Mi x V2 c u p bu t t er , t he mol a s ses, van i l l a, 1,4 c u p
con fec t i on er s ' s ugar , t h e fl ou r a n d s oda u n t i l
sof t dough for ms . Di vi de dough i n
h
a l f ; s h a pe
eac h h a l f i n t o rol l , o i n c h es l ong. Wr ap a n d
ch i l l i n ref r i ger at or at l eas t 4 h ou rs . ( Can be
baked i mmed i at el y. )
Mi x VJ cup bu t t er , 1 c u p confec t i on er s ' s ugar
and t he a l monds . Di vi de mi x t u re i n h a l f ; s h a pe
eac h h a l f i nt o rol l , 6 i nc hes l on g. Wr a p a n d
ch i l l a t l east 4 hou rs .
20 mi nules beore servi ng, heal oven lo 3S0".
Cu t rol l s i nt o 14- i nc h s l i ces . P l ace mol asses
s l i ces 1 i n c h apa r t on ungrea sed bak i n g s h eet ;
t op eac h wi t h al mond s l i ce. Ba ke u n t i l de l i cat e
brown , 1 J t o 1 2 mi n u t es. Remove i mmed i at el y
f rom ba k i n g s heet .
* I f u s i n g se l f - r i s i ng f l our, omi t soda.
Easy-to-Cut Cookies
For n i cel y s haped refr i gerator cooki es :
. Be s u re dough has been t horoughl y
mi xed and s haped i nto fi rm rol l s.
- Use a s harp, t h i n- b l aded k n i fe. Make
s l i ces al l t he same si ze so t hat t hey wi l l
bke i n t he bame l engt h o f t i me.
QUI CK REFRI GERATOR COOKI ES
Store no l onger t han 1U weeks. Makes about o
dozen cooki es.
1 package ( 1 5. 4 ounces) creamy whi l e
rosli ng mi x
2 cups a| | -pu rpose | our *
1 cup bull er or margari ne, solened
h cup chopped pecans
Meas u re ': c u ps of t he f ros t i n g m i x ( d ry) i n t o
l a rge bowl ; reserve rema i n i ng f ros t i ng m i x . Mi x
i n f l ou r, but t er a n d pec a ns wi t h h a n ds . Di vi de
dough i n hal f; s h a pe ea c h h a l f i n t o ro l l , a bou t
1 'z i n c hes i n di a met er a n d 'z i n c h es l ong.
Wra p a n d c h i l l at l eas t 4 h ou rs . ( Ca n be ba ked
i mmed i at el y. )
20 mi nules beore servi ng, heal oven l o 400.
Haveready. reserved f ros t i n g mi x ; 1 'z t abl es poon s
bu t t er or margar i ne, s oft ened; 2 t ab l es poons
hot wat er .
Cut rol l s i nt o Ya- i nch s l i ces; pl ace 1 i nc h a pa rt
on u ngreased ba k i ng s heet . B a ke 4 t o 6 mi n
u t es. Cool s l i ght l y; remove f ro m ba k i n g s h eet .
Mi x but t er , wat er and res erved f r ost i n g mi x.
( I f necessar y, st i r i n 1 t o 2 t eas poon s wat er. )
Fr ost cooki es . ( E nough f r os t i ng f or a bout
dozen cooki es; l eave rema i nder u n f ros t ed. )
* Do not use sel f - ri s i ng i l ou r i n t h i s r eci pe.
ORANGE PECAN lOAF
Store no l onger tha n 4 da ys.
Heat oven t o 35d" Grease and fl ou r 2 l oaf pans ,
9 x 5 x 3 i n ches . Pr epare ora n ge cake mi x 1 '
ounces ) as d i rect ed on pac kage except -u se 2
t abl espoons l ess wat er a n d add ': c u p c h opped
peca ns . Pou r i n t o pans .
.
Bake u n t i l wooden pi c k i n ser t ed i n cent er
comes ou t c l ea n , 35 t o 4d mi n u t es . Cool t h or
oughl y. ( Can be served i mmed i a t el y. ) Wra p
a n d ref r i gerat e.
Ref r i ger at ed / Desser t s 1 53
PUMPK I N CAKE
Store no longer tha n 1 week.
1 package ( 1 8. 5 ounces) ye| | ow cake mi x
2 eggs
' cup wal er
2 leaspoons soda
1 can (16 ounces) pu mpki n *
2 leaspoons pumpki n pi e spi ce
Hea t oven t o 35d" Greas e and fl ou r 1 2- c up
c a s t a l u mi n u m bundt pan or ba k i n g pa n,
| 3 ' 2 i n c hes . S t i r a l l i n gred i en t s i n l arge
mi xer bowl . Beat on med i u m speed 4 mi n u t es .
Pou r bat t er i n t o pa n . Bake u n t i l wooden
pi ck i n ser t ed i n cent er comes ou t c l ea n , 4d t o
45 mi n u t es . Cool | d mi n u t es; remove f rom
pan. Cool ; wrap and r ef r i ger at e.
* I can | d ou n ces ) pu mpk i n pi e mi x ca n be s u bst i t ut ed
f or t he pu mpk i n and p u mpk i n p i e s pi ce.
AlMOND TORTE
Store no l onger tha n 24 hours.
Bake a chocol at e l ayer cake mi x 1 o 5 ou nces )
i n 2 l ayer pans , o or ' 1 ': i n ches , as d i rect ed
on pac kage. Coo l . Sp l i t t o ma ke 4 l ayer s .
Pr epare Al mon d Whi pped Crea m F i l l i n g ( be
l o
w
) . F i l l l ayer s and f r os t t op of t or t e, u s i n g
'/ of t he f i l l i ng ( a bou t 1 c u p) for eac h l ayer .
Spr i n k l e chocol at e s hot arou nd t op edge of
t ort e. Decora t e wi t h bl a n c h ed a l monds . Ch i l l
a t l eas t 4 h ou rs . ( Ca n b e s erved i mmed i at el y. )
I n ser t wooden pi c k s at i n t erva l s on t op a n d
s i de of t ort e t o preven t wr a p from t ouch i ng
f i l l i n g. Wra p and ref r i ger at e.
35 mi n ul es beore servi ng, remove lorle rom
re ri geral or and unwrap. Cu t Al mond Tor t e a nd
l et s t and at room t emper at u r e.
A|MOND WH| PP| D Ck|AM | | ||| NC
2 enve| opes ( aboul 2 ou nces each)
desserl l oppi ng mi x
1 cup mi | k
1 z leaspoons a| mond exlracl
z cup con ecl i oners' s ugar
Mi x des s ert t oppi n g mi x, mi l k and ext r act i n
bowl . Grad ua l l y beat i n s u gar; beat u n t i l s t i ff .
1 54 Ref r i gerat ed/ Des s er t s
FR UI T SALAD P I E
St ore no l onger tha n Z hours.
Pas!ry for 9- i nch Two-cr ust Pi e ( page 77)
2 t abl espoons soft but ter or margar i ne
1 medi um banana
2 cans (1 7 O!nces each) f r ui s for sal ad,
drai ned
can ( 1 6ounces) mandar i n orange
segments, drai ned
Y1 cup honey
2 t abl espoons granu l ated ascorbi c aci d
mi xt ure
3 t abl espoons qui ck-cooki ng t api oca
teaspoon sal t
teaspoon al l spi ce
Pr epare pas t ry. Spread bu t t er on pas t ry i n pi e
pa n. S l i ce bana n a i n t o bowl ; add f r u i t s f or
sa l ad ard orange segment s . Pou r h oney on
f r u i t s ; t os s u n t i l f r u i t s are coa t ed. Mi x as cor bi c
ac i d mi x t ure, t api oca, sa l t and a l l s pi ce; st i r
i n t o f r u i t mi x t ure. Tu rn f r u i t mi xt u re i n t o pi e
pa n; cover wi t h t op c r u s t . Do not c u t s l i t s i n
t op cr us t . Seal edge; f l ut e. ( To serve i mmed i at e
l y, see bel ow. ) Ref r i gerat e.
1 hour before servi ng, feat oven to 425. Cu t
s l i t s i n t op cr us t . Cover edge wi t h 2 t o 3 - i nfh
s t r i p of a l u mi n u m foi l t o preve n t exces s i ve
brown i ng; remove f oi l 1 5 mi n u t es bef ore pi e
i s don e. Bake u n t i l cr us t i s br own , 45 t o 55
mi n u t es. Cool s l i gh t l y.
!O Serve I mmedia tely: H ea t oven t o 425 ". Cu t
s l i t s i n t op c r us t . Cover edge wi t h 2 t o 3 - i n c h
s r i p of a l u mi n u m foi l ; r emove a f t er pi e h a s
baked 25 mi n ut es . Ba ke u n t i l c r u s t i s brown ,
4J t o 5J mi n ut es. Cool s l i gh t l y.
STRAWBE RRY MI NUTE P I E
Sto re no l onger tha n o hours.
8- j nch Baked Pi e Shel l ( page 77)
1 cup boi l i ng water
1 package ( 3 ounces) st rawberry-fl avored
gel at i n
1 package ( 16 ounces) f r ozen sl i ced
sJ rawberri es
Bake pi e s h el l . Pou r boi l i ng wa t er on gel a t i n
i n bowl ; s t i r u n t i l gel at i n i s d i s s ol ved . Add
f r ozen s t rawber r i es ; s t i r t o break ber r i es a pa rt .
When mi x t u re i s part i a l l y set , pou r i n t o ba ked
pi e s hel l . Ch i l l u n t i l s et , about Z h ou rs . ( Ca n
b e served i mmed i at el y. ) I f des i red , s erve wi t h
f r ozen wh i pped t oppi ng.
VAN I L LA CREAM PI E
Store no l onger tha n o hours.
9- i nch Baked Pi e Shel l ( page 77)
cup sugar
cup cornstarch
teaspoon sal t
3 cups mi l k
4 egg yol ks, s l i ght l y beaten
2 tabl espoons butter or margar i ne, sof t ened
1 tabl es poon pl us 1 teaspoon vani l l a
Bake p i e s hel l . Mi x s ugar, cor ns t ar ch a n d sa l t
i n s aucepa n . Beat mi l k a n d egg yol ks ; s t i r
grad u a l l y i n t o s ugar mi x t u re. Cook over med i u m
heat , s t i r r i ng con s t a n t l y, u n t i l mi xt u re t h i ckens
a n d boi l s . Boi l a n d s t i r 1 mi n u t e. Remove f r om
heat ; s t i r i n but t er and va n i l l a . Pou r i mmed i
at el y i n t o baked pi e s hel l . I mmed i at e l y p res s
pl a s t i c wr a p ont o f i l l i ng. Ch i l l at l eas t 2 h ou rs .
( Ca n be s erved i mmedi at el y. ) I f des i red, s erve
wi t h sweet ened wh i pped c ream.
VARI ATI ONS
Chocol at e Cream Pi e: I n c rease s ugar t o 1 z c u ps
a n d cor n s t a rch to VJ c u p. Omi t bu t t er and s t i r
i n 2 ou n ces mel t ed u n sweet ened chocol at e
wi t h t h e va n i l l a .
Cocon ut Cream P i e : Decrea se van i l l a t o 2 t ea
s poons a nd s t i r i n '/ cup f l a ked cocon u t .
S pr i n k l e '/ c u p f l a ked coc on u t o n wh i pped
crea m i f des i red.
EGGNOG PI E
St ore no l onger tha n o hours.
9- i nch Baked Pi e 5he| | ( page 77)
1 enve| ope ( aboul 2 ounces) desserl
loppi ng mi x
leaspoon rum | avori ng
l easpoon n ul meg
leaspoon gi nger
1 can (18 ounces) vani | | a puddi ng
Bake pi e s hel l . Pr epare t oppi ng mi x as d i rect ed
on pac kage except -omi t van i l l a; s t i r i n r u m
f l avor i ng, n u t meg a nd gi nger . Fol d pu ddi n g i n t o
wh i pped t oppi ng; pou r i n t o pi e s h el l . Ch i l l
u n t i l set , at l eas t 4 h ou rs . ( Can be s erved
i mmed i at el y. )
STRAWBERRY CHI FFON PI E
St ore no l onger tha n o hours.
9- i nch Baked Pi e 5he| | ( page 77)
cup s ugar
1 enve| ope u n| avored ge| ali n
1 package ( 1 0 ounces) rozen sl rawberry
ha| ves, l hawed
3 egg whi les
leaspoon cream o larlar
Y1 cup sugar
Y2 cup chi | | ed wh i ppi ng cream
Bake pi e s hel l . Mi x ' c u p s ugar a n d t h e gel a t i n
i n s aucepan ; st i r i n s t rawber r i es . Cook over
med i u m heat , s t i r r i ng cons t a n t l y, j us t u n t i l mi x
t u re boi l s . P l ace pan i n bowl of i ce and wa t er
or ch i l l i n ref r i gerat or, s t i r r i ng occa s i on a l l y,
u n t i l mi xt u re mou nds s l i gh t l y when d ropped
f rom spoon .
Beat egg wh i t es a nd cr ea m of t a rt ar u n t i l
foamy. Beat i n VJ c u p s ugar , 1 t a bl es poon a t a
t i me; beat u n t i l s t i f a nd gl ossy. Do not u n der
beat . Fol d s t rawber ry mi x t u re i n t o mer i ngue.
Beat c ream i n ch i l l ed bowl u n t i l s t i ff ; f ol d i n t o
s t rawberry mer i ngue. P i l e i n t o ba ked pi e s hel l .
Ch i l l u n t i l set , at l eas t 3 h ou rs . ( Ca n be s erved
i mmed i at el y. )
Nol e. F o r ease i n c u t t i n g pi e, d i p k n i fe i n t o
hot wa t er .
Hef r i gerat ed /Desser t s 1 aa
lEMON CHI FFON P I E
St ore no l onger tha n o hours.
9- i nch Baked Pi e 5he| | ( page 77)
Y2 cup sugar
1 enve| ope un| avored ge| al i n
4 eggs, separaled
2
1 cup wal er
cup | emon j ui ce
1 lab| espoon graled | emon pee|
Y2 leaspoon cream o l arlar
Y2 cup sugar
Bake pi e s hel l . Mi x V2 c u p s ugar and t h e gel at i n
i n s ma l l sa u cepa n . Beat egg yol ks , wat er a n d
l emon j u i ce; s t i r i n t o s ugar mi x t u re. Cook over
med i u m h eat , s t i r r i n g cons t a n t l y , j us t u n t i l
mi xt u re boi l s . S t i r i n pee l . Pl ace p a n i n bowl
of i ce and wat er or ch i l l i n ref r i ger at or , s t i r r i ng
occas i on a l l y, u n t i l mi xt u re mou n ds s l i gh t l y
wh en d ropped f r om s poon .
Beat egg wh i t es a n d c rea m of t ar t a r u n t i l f oa my.
Beat i n V2 cup s uga r, 1 t abl es poon at a t i me;
beat u n t i l s t i f and gl os s y. Do not u n der beat .
F ol d l emon mi x t u re i n t o mer i ngue. P i l e i n t o
ba ked pi e s hel l . Ch i l l u n t i l s et , at l eas t 3 h ou rs .
( Ca n be served i mmed i a t el y. )
Nol e. F or ease i n c u t t i n g pi e, di p k n i fe i n t o
hot wat er .
For Great Chi fon Pi es
c Look at t he photo on page 30 to de
termi ne when gel at i n "mou nds s l i ght l y. "
c Separate eggs wh i l e t hey are col d;
t hen l e t wh i tes come t o room tempera
t u re ( they' l l beat up faster and to a
l arger vol u me) . Be s u re t here i s no yol k
i n t he wh i te.
c Fol d th i ckened gel at i n mi xtu re i n to
mer i ngue ca refu l l y bu t t hor ough l y. Use
a r ubber s craper, cutt i n g down th rough
t he mi xtu re. S l i de scr aper across t he
bottom of t he bowl and u p t he s i de.
T 5b
Index
Ha l i bu t soy steak, 1 09
Ha m
apr i cot buffet, 1 01
baked, wi t h s pi nach
s t uffi ng, 1 03
c hi cken- cheese spread, 37
ch i l i spread, 37
devi l ed
and ol i ve spread, 36
ch i l i sau ce s andwi ch, 35
creamy, 36
l ayered di n ner, 1 04
Ha mburger. See also Beef,
gr ou nd
oni on hoedown, 1 2
St roga noff, 93
Hash, roast beef, 93
Hawa i i a n spi ce t r i angl es, 70
Hea rty
l amb shan ks, 1 05
sandwi ch l oaf, 1 1 5
Her b bar l ey casserol e, 1 30
Her r i ng, ki ppered,
spread, 39
Honey
hor ns, 59
pea nut bu tter-date
sandwi ch, 35
Hot dogs. See Fran kfu rter (s)
Hot s hr i mp and macaroni
s al ad, 1 1 0
Hu ngar i an
coffee ca ke, 57
gou l ash, 1 4
Lamb
cur ry, 2 3
l e g o' l a mb bar becue, 1 05
s hanks, hea rty, 1 05
s hepherds' pi e, 23
storage t i me for, 23
Lasagne, 20, 1 03
Layered ham d i nner, 1 04
Leg o' l amb bar becue, 1 05
Lemon (y)
chi ffon pi e, 80, 1 55
potatoes, 1 34
L i ma ( beans)
Cr eol e, 46
i n cream, baked, 47
I ta l i an mus hroom- bean
sal ad, 1 27
meatbal l stew, 1 1 5
L i me
ch i ffon pi e, 80
cottage sal ad, 1 23
Li verwu rst spread, 1 22
and mus hroom, 38
Luau roast, 1 02
Macaron i
a n d cheese, 3 1
a n d ch i l i , 9
and s hr i mp sal ad, hot, 1 1 0
fru i t sal ad, 1 26
t una sal ad, 1 1 3
Mandar i n sal ad, 1 29
Mapl e browni e dessert, 1 42
Mar i nated
cucumber sal ad, 1 27
roast beef, 97
Mar i nated ( cont . )
s h ri mp, 1 1 9
tomatoes, 1 28
Mashed ru tabagas wi t h
green peas, 1 32
Mazar i ne torte, 1 43
Meat. See also names
of meats
and potato pi e, 7
and pou l t ry, st orage t i me
for, 9'
for frozen di n ners, 32
rol l , s pi nach, 95
Meat l oaf
and gravy duet, 93
f reezer, 7
spi nach meat rol l , 95
Meatbal l (s)
and spaghet t i , 1 0
l i ma stew, 1 1 5
mi ni , 1 0
Romanoff, 1 0
sweet a n d sou r, 1 0
Mexi ca l i ch i cken, 1 06
Mi n i meatbal l s, 1 0
Mi xed n u t bars, 71
Mi x-qu i ck
angel food cake, 74
browni es, 69
cakes and cupcakes, 74
frosted, 74
date bars, 71
Ger man chocol at e cake, 74
Mol asses
a l mond topper s, 1 52
cooki es, soft, 67
Mol d(s) . See also Fr u i t,
mol d, F ru i t, sal ad
beef and horseradi s h, 1 25
cottage- l i me sal ad, 1 23
creamy cucu mber sal ad,
1 25
cr u nchy carrot -pi neappl e
sal ad, 1 23
grenadi ne, frozen, 62
Mus h, f r i ed cor nmeal , 1 35
Mus h room
and chi cken spread, 38
and cr abmeat spread, 38
and l i verwu rst s pread, 38
bean sal ad, I ta l i an, 1 27
Musta rd sauce, 33
and broccol i , 47
W
Neapol i ta n
cooki es, 1 51
di p, 1 22
Nu t
bars, mi xed, 7 1
bread, f r u i t a n d, 1 38
car amel cooki es, 1 51
rol l , r i ch, 1 40
I ndex 1 59
O
Pi e(s) ( cont . ) Pou l try, storage t i mes for , 24 Ru tabagas, mashed wi t h
chocol at e Puff green peas, 1 32
Oatmeal
cream, 1 54 bowl , seafood sal ad i n a, Rye
chocol ate cooki es, 68
del uxe, 82 30 pu mper n i ckel bread, 50
s pi ce cake, 75
coconut cream, 1 54 s hel l s, escargots i n, 41 rol l s, s pi cy, 35
Ol d- fas hi oned beef stew, 99
cranber ry-appl e, 79 Pu mper n i ckel rye bread, 50
Ol i ve-cheese bal l s, 39
eggnog, 1 55 Pumpki n
S
Oni on(s)
fru i t sal ad, 1 54 bread, 1 3 7 Sal ad (s)
green, ' n carrots, 47
l amb ( shepherds' ) , 23 cake, 1 53 baked avocado- cr abmeat,
r i ngs, Fr ench fri ed, 44
l emon chi ffon, 80, 1 55 chi ffon pi es, 81 1 1 1
Orange(s)
l i me chi ffon, 80 cooki es, 66 beet and horseradi s h
bl ueberry bread, 1 38
meat and potato, 7 fl an, 1 44 mol d, 1 25
Br ussel s sprouts a
pear, fresh, 79 br i ght bean, 1 26
/ ' orange, 47
pecan, 82 Br ussel s and car rot, 1 26
butterhorn rol l s, 1 39
pumpki n ch i ffon, 81 Qu i che Lorrai ne, 1 1 7 cottage- l i me, 1 23
cheesecake, 61
qu i che Lorrai ne, 1 1 7 Qu i c k crab, sandwi ches, 3 4
chi cken- r i ce, 29
shepherds' , 23 bu ttermi l k sweet dough, cr u nchy carrot-
chocol ate t r i angl es, 70
s pi cy cheese, 1 1 6 56 pi neappl e, 1 23
cooki es, qu i ck, 67
strawber ry orange cooki es, 67 cucu mber (s)
gl azed carrots, 48
chi ffon, 1 55 refr i gerat or cooki es, 1 53 creamy, 1 25
mandar i n sal ad, 1 29
mi n u te, 1 54 Qu i ck breads, 5 1 , 1 3 7-1 38 mar i nated, 1 2 7
pecan
van i l l a cream, 1 54 frozen
cooki es, 1 51
veal ( shepher ds' ) , 23
H
cher ry- pi neappl e, 42
l oaf, 1 53
Pi ke Rai sed fl apj acks, 1 36 cockta i l , 42
r i ce, 29
fi esta, 1 09 Raspber ry raspberry, 42
rol l s, frosted, 56
f i sh bake, 1 09 r i bbon mol d, 1 24 I tal i an mus hroom- bean,
Or i ental
Pi neappl e sal ad, rozen, 42 1 2 7
gl azed chi cken wi ngs, 40
carrot sal ad, cr u nchy, 1 23 Rhubarb-strawberry cobbl er, macaron i fr u i t, 1 26
veal casserol e, 1 05
cher ry sal ad, frozen, 42 61 mandar i n, 1 29
Oven
s pi ced, 1 1 9 Ri bbon mar i nated
f r i ed eggpl ant, 43
Pi quant d i p, 1 21 canapes, 36-39 cucumbers, 1 27
green beans, 46
Pi zza, 20 mol d, 1 24 tomatoes, 1 28
E
Pocket stew, 93 Ri bs, barbecued, 1 8 r i bbon mol d, 1 24
Pol l ack ( fi sh bake) , 1 09 Ri ce s al mon
Parker Hous e rol l s, 1 39 Por k. See a|:O Ham chi cken l oaf, j el l i ed, 1 1 2
Pastry. :CC a|:O Pi e(s) and squash i n foi l , 99 casserol e, 24 sa ndwi ches, 34
chu ckwagon t ur novers, 8 baked sausage r i ng, 1 04 orange, 29 s eafood, i n a puff bowl , 30
cobbl er, strawberry- barbecued r i bs, 1 8 for frozen di nners, 32 s hr i mp
r hu barb, 61 l uau roast, 1 02 Ri ch and macaroni , hot, 1 1 0
ci r cl es, frozen, 78 spar er i bs and s auer kraut, chocol ate bake, 1 47 sandwi ches, 34
crust, 77 99 n u t rol l , 1 40 t omato mar i nade, 1 28
Peaches, s pi ced, 1 1 9 steaks, s pi cy, 1 00 Roast t una
Peanut butter storage t i me for, 1 9 beef macaroni , 1 1 3
chi ppers, 69 sweet and sou r, 1 9, 1 00 hash, 93 sandwi ches, 34
cooki es, 1 49 t ender l oi n bake, 1 00 mar i nated, 97 Sal mon
honey-date sandwi ch, 35 Pot- roast, easy, 1 3 l uau, 1 02 l oaf, j el l i ed, 1 1 2
Pear(s) Potato(es) Rol l (s) pa rty bal l , 1 22
pi es, fresh, 79 and meat pi e, 7 brown ' n serve, 60 sal ad sandwi ches, 34
s pi ced, 1 1 9 baked bu tterscotch- pecan, 57 Sandwi ch (es)
Peas, green. :CC Green peas gol den, 1 32 cheese, 39 c hi pped beef- cr eam
Pecan twi ce, 45 c i n namon, 56 cheese, 35
butterscotch rol l s, 57
cheese, 1 34 cor n pocket, 1 37 c rab sal ad, 34
crescents, 72
cr i spy, 1 34 c rab, 40 devi l ed ham- ch i l i sau ce, 35
orange
dogs, 1 03 f l aky fi l l ed crescents, 58 for t he freezer, u n us ual , 35
cooki es, 1 51
el egant hash browns, 1 32 fou r- l eaf cl over, 1 40 frankfu rter-appl e butter,
l oaf, 1 53 for frozen di n ners, 32 frosted chocol ate, 57 35
pi es, 82 gol den baked, 1 32 frosted orange, 56 i n di vi dual hot s ub, 34
Pepper steak, 1 3
l emony, 1 34 orange bu tter hor n, 1 39 l oaf, hearty, 1 1 5
Peppers, green, s t uffed, 94 patti es, 1 32 Par ker House, 1 39 pea nut butter- honey-
Pi e(s) refri gerator dough, 1 39 r i ch n u t, 1 40 date, 35
appl e, fresh, 78
s oup (vi chyssoi se) , 1 20 s pi cy rye, 35 s al mon sal ad, 34
beef, 7, 23
sweet, caramel - gl azed, 1 34 Ruby consomme, 1 20 sar di nes, capers and ch i l i
ch i cken, 28
twi ce baked, 45 Rus s i an teacakes, 71 sau ce, 35
1b I ndex
Sandwi ch (es) (cont. )
s hr i mp
green ol i ve-cream
cheese, 35
sal ad, 34
t una sal ad, 34
Sardi nes, capers and chi l i
sauce sandwi ch, 35
Sauce
cher ry, for frozen di n ners,
33
I tal i an spaghett i , 9
mus tard, 33
and broccol i , 47
Sauer kraut and spareri bs, 99
Sausage
l asagne, 20, 1 03
r i ng, baked, 1 04
Savory
broccol i , 47
s pread, 38
Seafood. :CC a/:OnamC:
O/:Ca/OOO
sal ad in a puff bowl , 30
Shepherds' pi e, 23
Shoofl y coffee cake, 1 38
Shr i mp
and macar oni sal ad, hot,
1 1 0
d i l l spread, 38
green ol i ve-cream cheese
sandwi ch, 35
i n ter nat i onal e, 1 1 0
mar i nated, 1 1 9
sal ad sandwi ches, 34
Ski l l et coq au vi n, 1 06
Sl aw, fru i t ' n cheese, 1 26
Smoky green beans, 46
Snai l s (escargots i n pet i t
choux) , 41
Soft mol asses cooki es, 67
Souffl e
apr i cot, 1 42
cheese, 31
bread, 50
chocol ate, 1 47
Soups
bor sch, 1 20
cucumber, 1 20
r uby consomme, 1 20
vi chyssoi se, 1 20
Sou r cream
and green beans, 46
di ps, 1 21
Soy hal i bu t steak, 1 09
Spaghet t i
and meatba l l s, 1 0
sauce, I tal i an, 9
Sparer i bs
and sauer kra u t, 99
barbecued r i bs, 1 8
Spi ce( d)
apr i cots, 1 1 9
cake, 1 45
oat meal , 75
cooki es, 1 49
peaches, 1 1 9
pears, 1 1 9
pi neappl e, 1 1 9
t r i angl es, Hawai i an,
70
Spi cy
cheese pi e, 1 1 6
por k steaks, 1 00
rye rol l s, 35
toffee t r i angl es, 70
Spi nach
casserol ed, 49
meat r ol l , 95
st uffi ng, baked ham wi th,
1 03
vegetabl e combi nat i on,
48
zesty, 49
Spread
cheese appl e, 1 22
chi cken
and mus hroom, 38
ham-cheese, 37
ch i l i ham, 37
cl am and cream cheese,
38
cr abmeat, 37
and mus hroom, 38
c ream cheese and horse
radi s h, 37
creamy devi l ed ham, 36
devi l ed ham and ol i ve,
36
ki ppered her r i ng, 39
l i verwu rst, 1 22
and mu s hroom, 38
sal mon party bal l , 1 22
savory, 38
s hr i mp-di l l , 38
Squash
and por k i n foi l , 99
bake, gol den, 1 31
Steak
cont i nent al , 98
pepper, 1 3
Swi ss, 1 4
Stew
cabbage patch, 96
chi cken, 99
l i ma- meatba l l , 1 1 5
ol d- fas h i oned beef, 99
pocket, 93
St rawber ry
ch i ffon pi e, 1 55
cream, 1 41
i ce, 62
mi nu te pi e, 1 54
r hubar b cobbl er, 61
St roganoff hambu rgers, 93
St uffed green peppers, 94
Sub sandwi ches, i ndi vi dual
hot, 34
Sugar cooki es, del uxe, 73
Sweet
car rot st i cks, 1 31
cor n, 48
dough, qui ck bu t t ermi l k,
56
potatoes, caramel - gl azed,
1 34
rol l (s)
but terscot ch- pecan, 57
c i n namon, 56
f l aky fi l l ed crescents, 58
frosted chocol ate, 57
frosted or ange, 56
honey hor ns, 59
or ange butt er hor n, 1 39
Sweet and sou r
Br ussel s spr ou ts, 47
meat ba l l s, 1 0
por k, 1 9, 1 00
red cabbage, t radi t i onal ,
1 30
Swi s s steak, 1 4
1
Teacakes, Rus s i an, 71
Tempt i ng t una di p, 1 21
Ter i yaki , beef, kabobs, 1 1 8
Tetrazz i n i , chi cken, 25
3- i n- 1 freezer ch i cken, 26
Toast
ci nnamon-appl e, 1 35
cont i nental br unch, 1 36
F rench, freezer, 60.
Toffee t r i angl es, s pi cy, 70
Tomato
and cau l i fl ower, 48
mar i nade, 1 28
sauce, I tal i an spaghett i ,
9
Toppi ng, coconut, 75
Tort e
al mond, 1 5 3
frozen, 64
mazar i ne, 1 43
whi pped cher ry, 1 46
Tortoni , bi scu i t, 65
Tradi t i onal sweet-sou r red
cabbage, 1 30
Tr i fl e, 1 46
Tuna
casserol e, 1 1 4
creamy cheese mol d,
1 1 3
di p, tempt i ng, 1 21
macaroni sal ad, 1 1 3
sal ad sandwi ches, 34
sandwi ches, 34
Tu rkey di van, 1 08
Tu r novers, chuckwagon, 8
Twi ce baked potatoes, 45
V
Van i l l a cream pi e, 1 54
Veal
bi rds, 22
Or i ent al casserol e, 1 05
Parmesan, 22
shepherds' pi e, 23
storage t i me for, 23
wi t h t omat o sauce, 21
Vegetabl e(s) . :CCa|sOnamCs
O/vCgC|aO|Cs
combi nat i on, 43, 48
for frozen di n ners, 32
medl ey, 48
sau ces, 49
Versat i l e cooki e mi x, 1 49
banana, 1 49
pea nut bu t t er, 1 49
spi ce, 1 49
Vi chyssoi se, 1 20