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ICE BOX KOLACHES
4 cups flour
¼ teaspoon mace
¼ teaspoon salt
¾ pound butter
½ teaspoon lemon rind
2 tablespoons sugar
½ cup half and half
2 packages yeast
6 egg yolks
Sift flour before measuring. Crumble yeast into lukewarm cream. Add sugar and set aside. Put flour into a large bowl. Cut in butter and add egg yolks and yeast mixture. Work dough until nice and smooth. Roll dough into ¼ inch thickness. Cut into small squares. Add filling. (Filling can be purchased by the can already made). Brush all four corners with additional egg yolk and fold corners to the center and seal by pressing the corners together. Brush top with more beaten egg and sprinkle with crumbled mixture of ½ cup flour, 1 tablespoon butter, ½ cup sugar and 1/8 teaspoon cinnamon. Bake at 450° for 10 to 12 minutes. Sprinkle with powdered sugar while still ot.
COTTAGE CHEESE KOLACHE FILLING
¾ cup sugar
1/3 cup flour
1/8 teaspoon salt
2 eggs, beaten
2 cups scalded milk, cooled
½ teaspoon vanilla
2 tablespoons butter
Combine sugar, butter, salt, flour and eggs and add milk slowly, stirring constantly. Place in double boiler and add 1 carton dry cottage cheese.
OLIVE NUT BREAD
2½ cups flour
1/3 cup sugar
4 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
1 cup milk
½ cup well drained sliced
olives
½ cup chopped nuts
Put flour into sifter and add sugar, baking powder and salt. In a small bowl beat egg and then stir in milk. Slice olives and place on paper towel to drain well. Stir egg and milk into dry mixture along with sliced olives and chopped nuts, stirring as little as possible. Turn into greased 8 inch round pie pan. After dough is in pan turn over once to grease top of bread before baking. Bake at 350° about 45 minutes or until done. Stuffed olives (pimientos) are used. Makes one loaf. (Mrs. Frank Shafer, Fairfield, Iowa)
DAREL'S FAVORITE ICE BOX PUDDING
For the first part, cream ½ cup butter and 1 cup powdered sugar. Separate 3 eggs. Beat yolks light. Add to creamed mixture. Beat whites stiff and fold in. Add ¾ cup nuts.
For the second part add 4 tablespoons boiling water to ½ cup cocoa and 1 cup powdered sugar. Separate three eggs. Beat yolks light and add. Beat whites stiff and fold in.
Place wax paper in bottom of pan. Roll enough vanilla wafers to make 4 cups. Sprinkle 1/3 of crumbs in pan then pour in the first mixture. Use another 1/3 of crumbs over that then pour on second mixture and top with remaining crumbs. Refrigerate 24 hours and serve with whipped cream.
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BROILED ROUND STEAK
½ cup catsup
¼ cup vinegar
2 tablespoons brown sugar
garlic and celery salt to taste
Spread over one and one half pound round steak. Soak for 4 hours, turning once and covering other side. Broil close to heat, browning nicely on both sides. Do not overcook.
JOHNNY MARZETTA
2 pounds ground beef
2 cups chopped celery
2 cups chopped onion
1 cup chopped green pepper
1 pound package wider flat noodles
Sauté ground beef, celery, onion and green pepper together. Cook noodles as directed. Mix meat and noodles and add:
1 10 ounce jar salad olives (broken
pieces), juice and all
1 small can tomato paste
1 can tomato soup
1 can tomato sauce
1 package Chef Boy-Ar-Dee spaghetti
sauce, mixed as directed on package
1 4 ounce can mushrooms, stems
and all
Mix all together and turn into lightly greased pan. Cover with one pound cheddar cheese, grated. Bake uncovered at 375° for 30 minutes.
REUBEN SANDWICHES
12 slices rye bread
3 tablespoons prepared mustard
6 tablespoons sauerkraut
12 slices (one pound) corned beef
12 slices Swiss cheese
6 tablespoons butter
On each of 6 slices of bread, spread ½ tablespoon mustard with 1 tablespoon sauerkraut. Arrange 2 slices corned beef and 2 slices Swiss cheese on each. Top with remaining slices of bread. Butter outside of each sandwich using ½ tablespoon butter. Grill until cheese begins to melt. For a variation, substitute horseradish sauce for the mustard. Another variation would be a mixture of horseradish and sour cream or chili sauce and horseradish for extra flavor.
CASSEROLE ALA LEFTOVER
2 cups leftover meat
1 cup seasoned bread stuffing cubes
1 can mixed vegetables, drained,
but reserve liquid
¼ cup finely chopped onion
1 teaspoon salt
¼ teaspoon pepper
Reserved vegetable juice with enough
water or milk to make one cup
¾ cup mayonnaise or salad
dressing.
Stir all together and turn into ungreased 12 by 8 inch or two quart baking dish. Make a crumble topping of the following:
¾ cup flour
½ teaspoon salt
½ teaspoon celery seed
1 cup shredded American or cheddar
cheese
¼ cup mayonnaise or salad
dressing
Crumble topping over mixture in baking dish. Bake at 325° for 30 to 35 minutes. Then put under broiler until golden and bubbly.
ENCORE CASSEROLE
1 pound ground chuck
1 small onion, chopped
1 can tomato sauce
1 teaspoon salt
1 teaspoon chili powder, optional
¼ teaspoon garlic powder,
optional
Dash of black pepper
1 medium can whole kernel corn,
undrained (not vacuum packed as the liquid is needed)
½ package or 4 ounces noodles,
cooked and drained
1 cup shredded sharp cheddar cheese
In a large skillet, brown meat and onions lightly. Add tomato sauce, seasonings and corn with liquid. Cook 30 to 40 minutes over low flame. Mix in cooked noodles. Either put cheese on top of dish in skillet and heat through or put cooked mixture in greased casserole and top with cheese. Heat in oven.
JANE WILSON SAYS: Try baking an inexpensive cut of meat under water. In a baking dish, cover meat with water, add seasonings of choice and bake uncovered at 325° for 4 to 6 hours. The meat will be surprisingly tender and tasty. Save the stock for a delicious pot of soup.
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GROUND BEEF CASSEROLE
1 pound ground beef
2 medium onions, chopped
½ cup celery, chopped
1 can mushroom stems
1 10 ounce can cream of mushroom
soup
1 can water
2 to 4 tablespoons soy sauce
1 cup raw washed uncooked rice
Brown ground beef and onions. Add remaining ingredients. Put in greased covered casserole. Bake at 325° for 1 and ½ hours.
RAISIN HAM SAUCE
½ cup brown sugar
1 teaspoon dry mustard
1 tablespoon flour
2 tablespoons vinegar
2 tablespoons lemon juice
¼ teaspoon grated lemon
peel
1½ cups water
1/3 cup seedless raisins
Mix brown sugar, mustard and flour together and slowly add remaining ingredients. Cook over low heat until thick, stirring constantly. Use on ham after ham is baked, not while baking.
TORTILLAS (FLOUR)
4 cups all purpose flour
2 teaspoons salt
1/3 cup lard
1 cup or more warm water
Sift flour and salt together. Work lard in with fingertips. Stir in enough water to form a firm ball. Knead until smooth. Form into egg size balls. Cover and let set for 20 minutes. Roll out to 7 or 8 inches in diameter. Cook on medium hot griddle for 2 minutes on one side and one minute on the other side.
TORTILLAS (CORNMEAL)
½ cup yellow cornmeal
1 cup flour
1 egg
dash of salt
1 cup water
Beat and stir until smooth. Spreads thin. Spread in circles on an ungreased griddle. Fry until just dry, do not brown. Freeze until needed. To use, deep fat fry, draining on paper towel.
CHILI CON QUESO
2 pounds Velveeta cheese
1 or 2 small cans green chili peppers,
chopped, roasted and peeled
1 can (#2) tomatoes
1 large onion
2 teaspoons garlic powder or to
taste
Chop onions and cook very slowly in 1 tablespoon shortening or oil until soft but not brown. Add green peppers and allow to soften some. Strain juice from tomatoes very well. Add tomatoes to onions and peppers. Garlic may be added now or later. Chop cheese into small cubes and add to mixture, stirring slowly. Salt and pepper to taste and if not before, add garlic now. Makes 3 pints. May be frozen. Serve warm with potato chips or corn chips.
CHILI RELLANOS
Large can of green chili peppers,
roasted and peeled, but not chopped
2 eggs
1 tablespoon flour
1/8 teaspoon salt
4 ounces mild cheese
Remove seeds from peppers and stuff with cheese. Beat eggs until light and thick. Fold in flour and salt. Heat ½ inch shortening in skillet. Place a large spoonful of egg into skillet and gently flatten out until thin. Place pepper on one side of egg and turn to cover pepper. Turn and brown on both sides. Serve hot with chili sauce below:
1/3 to ½ cup chopped onions
1 teaspoon garlic salt
1 tablespoon flour
¼ cup chili powder (or less
but not more)
½ teaspoon oregano
1 small can tomato sauce
1 cup water
1 beef bouillon cube, optional
Brown onion in 2 tablespoons oil. Add garlic salt and cook 1 minute. Add remaining ingredients and simmer ½ hour. Serve over chili rellanos.
LIVER DUMPLING SOUP
Run 1 pound beef liver and ½ to 1 clove garlic through the meat chopper. Add salt and pepper. Thicken with farina until dumpling consistency. Drop by tablespoons in finished vegetable soup. Cover with lid and steam 15-20 minutes.
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DROP APPLESAUCE DOUGHNUTS
2 cups flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 egg
½ cup applesauce
½ cup milk
1½ tablespoons oil
Drop by ½ teaspoons into 375° deep fat fryer. Roll in cinnamon and sugar mix.
ORANGE NUT BREAD
Cream together:
½ cup Crisco
1 cup sugar
Add:
2 eggs
2/3 cup buttermilk
2 cups flour
½ teaspoon soda
1 teaspoon salt
½ cup chopped nuts
one orange rind, grated
Bake for ¾ to 1 hour at 350° in a loaf pan. Use large loaf pan so liquid topping won't run over. Remove from oven and pour juice of one orange in which you have dissolved ½ cup sugar. Let stand for a few minutes in a pan and then take the bread out of your pan. Juice topping must be absorbed before removing from pan.
MUSCATINE RAISED DOUGHNUTS
1 package yeast
¼ cup warm water
1 cup scalded milk
¼ cup shortening
¼ cup sugar
1 teaspoon salt
¾ cup mashed potatoes (instant
will do)
2 eggs, well beaten
5 to 6 cups flour
Dissolve yeast in warm water. Combine warm milk, shortening, sugar and salt. Cool to lukewarm. Beat eggs and potatoes until well mixed and add to milk mixture with yeast. Work in enough flour to turn out on board to knead. Knead about 10 to 15 minutes, until smooth and elastic. Let raise about an hour and a half. Roll to ½ inch thick. Cut with doughnut cutter. Cover and let raise another 30 minutes. Deep fry and drain. While still warm, dip doughnuts in glaze mixture below and hang on rod to drain.
Beat 1 pound powdered sugar, 6 tablespoons water, 1 tablespoon vanilla, until thick like cream.
Glaze that drips off may be used over.
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