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Best of All Pickles
Best of all Pickles - YIELD 4 QUARTS
4 qts cucumbers, 3-4" long
3-4 onion slices per quart
2 celery sticks
8 bunches of dill
4 c. sugar
1/2c. salt
1 qt. vinegar
1 pint water
Pick and pack cucumbers the same day. Wash and
cut lengthwise and pack into jars. Place 3-4 onion slices
and 2 bunches dill in each quart. Dissolve 4c. sugar,
1/2c salt in 1 qt vinegar and 1 pint water. Heat to
boiling. Pour over cucumbers at once while hot & seal.
Place in cool place Ready to serve in about 1 month.
Card 1 Back: blank
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# Best of All Pickles
*Yields 4 quarts*
## Ingredients
- 4 qts cucumbers, 3–4" long
- 3–4 onion slices per quart
- 2 celery sticks
- 8 bunches of dill
- 4 cups sugar
- 1/2 cup salt
- 1 qt vinegar
- 1 pint water
## Instructions
1. Pick and pack cucumbers the same day.
2. Wash and cut lengthwise and pack into jars.
3. Place 3–4 onion slices and 2 bunches of dill in each quart.
4. Dissolve 4 cups sugar and 1/2 cup salt in 1 qt vinegar and 1 pint water.
5. Heat to boiling.
6. Pour over cucumbers at once while hot and seal.
7. Place in a cool place. Ready to serve in about 1 month. -
Bhajan's Banquet
From the desk of -
LOWELL E. WRIGHT
Charlotte S. Bhajan's Banquet
2 C mung beans 2 stalks celery, chopped
2 C brown rice 1 large carrot, chopped
10 C water 2 bunches broccoli, chopped
2 T oil 2 onions, chopped
1 t coriander 1 bell pepper "
1¼ t turmeric
1 t garlic powder
pinch black pepper and cayenne
1 t cumin
1 t celery seeds
1 t mustard, ground
2/3 C soy sauce
Wash rice and beans well. Add water and cook for a
approx. 45 min. When the beans pop out of their sk
skins, they are done. Add vegetables and oil and c
cook until soft. Lastly add spices, stir well,
cook for 15 min. Add water to facilitate cooking
but not soupy (I haven't done this.) Serve dish
with cheese melted on top and garnished with
sprouts.
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# Bhajan's Banquet
*Recipe from the kitchen of Charlotte S. Wright*
## Ingredients
- 2 cups mung beans
- 2 cups brown rice
- 10 cups water
- 2 Tbsp oil
- 1 tsp coriander
- 1 1/4 tsp turmeric
- 1 tsp garlic powder
- Pinch black pepper and cayenne
- 1 tsp cumin
- 1 tsp celery seeds
- 1 tsp mustard, ground
- 2/3 cup soy sauce
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 2 bunches broccoli, chopped
- 2 onions, chopped
- 1 bell pepper, chopped
## Instructions
1. Wash rice and beans well.
2. Add water and cook for approximately 45 minutes. When the beans pop out of their skins, they are done.
3. Add vegetables and oil and cook until soft.
4. Lastly add spices, stir well, and cook for 15 minutes.
5. Add water to facilitate cooking but not soupy. (Note on card: "I haven't done this.")
6. Serve dish with cheese melted on top and garnished with sprouts. -
Bhajan's Banquet
Card 1 Front:
Bhajan's Banquet
2 C mung beans 2 stalks chopped celery
2 C brown rice 1 large carrot, chopped
10 C water 2 bunches broccoli...
2 T oil 2 onions, chopped
1 bell pepper chopped
1 t coriander ground
1 1/4 t turmeric
1 t garlic powder
pinch black pepper + cayenne
1 t cumin, ground
1 t celery seeds
1 t mustard ground
2/3 C soy sauce
Card 1 Back:
Wash rice & beans 3 times. Add 10 C. water
and cook for app. 45 min. When the beans
pop out of their skins, they are done. Then add
the vegetables and oil and cook till they are
soft. Lastly add spices, stir well, cook for
15 min. Add soy sauce during last 5 min.
Add water to facilitate cooking if necessary.
Serve dish with cheese melted on top
and garnished with sprouts. It is also
good with chopped tomato placed on each
serving & cheese melted over it. Serves
at least 8-10.
---
# Bhajan's Banquet
*Serves at least 8–10*
## Ingredients
- 2 cups mung beans
- 2 cups brown rice
- 10 cups water
- 2 Tbsp oil
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 2 bunches broccoli
- 2 onions, chopped
- 1 bell pepper, chopped
- 1 tsp coriander, ground
- 1 1/4 tsp turmeric
- 1 tsp garlic powder
- Pinch black pepper
- Pinch cayenne
- 1 tsp cumin, ground
- 1 tsp celery seeds
- 1 tsp mustard, ground
- 2/3 cup soy sauce
### For Serving
- Cheese (for melting on top)
- Sprouts (for garnish)
- Chopped tomato (optional)
## Instructions
1. Wash rice and beans 3 times.
2. Add 10 cups water and cook for approximately 45 minutes. When the beans pop out of their skins, they are done.
3. Add the vegetables and oil and cook until they are soft.
4. Lastly, add spices, stir well, and cook for 15 minutes.
5. Add soy sauce during the last 5 minutes.
6. Add water to facilitate cooking if necessary.
7. Serve dish with cheese melted on top and garnished with sprouts.
8. It is also good with chopped tomato placed on each serving and cheese melted over it. -
Blueberry Coffeecake
BLUEBERRY COFFEECAKE
1 egg
½ cup sugar
1¼ cups sifted (see Note) all-purpose flour
2 teaspoons double-acting baking powder
¾ teaspoon salt
⅓ cup milk
3 tablespoons butter or regular margarine,
melted
1 cup fresh blueberries
2 tablespoons sugar
1 tablespoon butter or margarine
1. Night before: Lightly grease an
8-by-8-by-2-inch baking pan.
2. In medium-size bowl, with
wooden spoon, beat egg; then gradually
add ½ cup sugar, beating until well
combined.
3. Sift together flour, baking powder
and salt. Add to sugar mixture alter-
nately with milk; beat well after each
addition.
4. Add the melted butter and beat
thoroughly. Then gently fold in blue-
berries.
5. Pour batter into prepared pan.
Sprinkle top with 2 tablespoons sugar.
Refrigerate overnight.
6. To serve next day: Preheat oven
to 350F. Bake 35 minutes, or until top
springs back when lightly touched with
fingertip. Brush top with 1 tablespoon
butter. Cut into squares; serve warm
with butter.
Makes 9 servings.
Note: Sift before measuring.
*Recipes given for starred dishes.
126 McCALL'S, AUGUST 1976
Card 1 Back:
x.®
very time!
re you can make a perfect cup of coffee —
you do it two days in a row?
Max-Pax® Ground Coffee Filter Rings.
ly Max-Pax takes just the right amount
round coffee and wraps it in a filter so
make a perfect cup of coffee every time!
p playing the coffee guessing game and
ing Max-Pax, Range-Top™ or Electra-
blend — both make a perfect cup of coffee
ime.
---
# Blueberry Coffeecake
*McCall's, August 1976*
*Makes 9 servings*
## Ingredients
- 1 egg
- 1/2 cup sugar
- 1 1/4 cups all-purpose flour, sifted before measuring
- 2 tsp double-acting baking powder
- 3/4 tsp salt
- 1/3 cup milk
- 3 Tbsp butter or regular margarine, melted
- 1 cup fresh blueberries
- 2 Tbsp sugar (for topping)
- 1 Tbsp butter or margarine (for finishing)
## Instructions
1. **Night before:** Lightly grease an 8-by-8-by-2-inch baking pan.
2. In a medium-size bowl, with a wooden spoon, beat egg; then gradually add 1/2 cup sugar, beating until well combined.
3. Sift together flour, baking powder, and salt. Add to sugar mixture alternately with milk; beat well after each addition.
4. Add the melted butter and beat thoroughly. Then gently fold in blueberries.
5. Pour batter into prepared pan. Sprinkle top with 2 Tbsp sugar. Refrigerate overnight.
6. **To serve next day:** Preheat oven to 350°F. Bake 35 minutes, or until top springs back when lightly touched with fingertip. Brush top with 1 Tbsp butter. Cut into squares; serve warm with butter. -
Bran Pumpkin Muffins
Card 1 Front:
Bran Pumpkin Muffins
1 1/2 c. flour
2 1/2 t. baking powder
1 t. salt
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 c. sugar
1 1/2 c. Kellogg's 40% Bran Flakes
2/3 c. milk
1 c. solid pack pumpkin
1 egg
1/2 c. shortening
3/4 c. raisins (optional)
1 1/2 t. sugar
-
Calico Bean Soup
"Calico Bean Soup"
Wash beans thoroughly. Place in large kettle & cover
with water. Add 2 T. salt. Soak overnight. In the
morning drain off water, add 2 quarts fresh water & ham
or ham hocks. Slowly simmer 2 - 3 hours.
ADD: 1 large chopped onion
1 C. sliced celery or carrots (if desired)
1 large can tomatoes, cut up
1 green pepper (if desired)
1 t. chili powder (if desired)
1 bay leaf
1 clove garlic minced
salt & pepper
Simmer another 30 minutes. Serves 6 to 8
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# Calico Bean Soup
*Serves 6 to 8*
## Ingredients
- Calico beans (mixed dried beans, 1-2 lbs), washed thoroughly
- 2 Tbsp salt (for soaking)
- 2 quarts fresh water
- Ham or ham hocks
- 1 large onion, chopped
- 1 cup sliced celery or carrots (if desired)
- 1 large can tomatoes, cut up
- 1 green pepper (if desired)
- 1 tsp chili powder (if desired)
- 1 bay leaf
- 1 clove garlic, minced
- Salt and pepper
## Instructions
1. Wash beans thoroughly. Place in a large kettle and cover with water. Add 2 Tbsp salt. Soak overnight.
2. In the morning, drain off the soaking water. Add 2 quarts fresh water and ham or ham hocks.
3. Slowly simmer for 2–3 hours.
4. Add the chopped onion, sliced celery or carrots (if desired), canned tomatoes (cut up), green pepper (if desired), chili powder (if desired), bay leaf, minced garlic, and salt and pepper.
5. Simmer another 30 minutes. Serves 6 to 8.
## Editor's Notes
- **Bean quantity** not specified on the card. A typical Calico Bean Soup uses approximately 1–2 lbs of mixed dried beans, but no amount is given; listed simply as "beans" in the ingredient list above.
- **"Calico beans"** — refers to a mixture of various dried beans (e.g., kidney, navy, pinto, black-eyed peas, etc.), commonly sold as a multi-bean soup mix in this era. -
Caramel Turtle Bars
Caramel - Turtle Bars 350°
2 Cups flour } Crust
1 Cup Br. sugar } Mix & pat in
½ Cup Butter pan 9X13
2/3 Cup Butter } Cook to
1½ Cups Br. sugar } boil ½-1 min.
Pecans on Crust & pour above
mixture over - Bake 18-22 min.
Let Cool a little & pour ½ cup
Choc. Chips over & swirl.
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# Caramel Turtle Bars
## Ingredients
### Crust
- 2 cups flour
- 1 cup brown sugar
- 1/2 cup butter
### Caramel Topping
- 2/3 cup butter
- 1 1/2 cups brown sugar
- Pecans (amount not specified)
- 1/2 cup chocolate chips
## Instructions
### Crust
1. Mix flour, brown sugar, and butter together.
2. Pat mixture into a 9×13 pan.
### Caramel Topping
1. Combine 2/3 cup butter and 1 1/2 cups brown sugar in a saucepan.
2. Cook, bringing to a boil, and boil for 1/2 to 1 minute.
### Assembly
1. Scatter pecans over the unbaked crust.
2. Pour the hot caramel mixture over the pecans and crust.
3. Bake at 350°F for 18–22 minutes.
4. Let cool a little, then pour 1/2 cup chocolate chips over the top and swirl. -
Carrot Cake
Carrot Cake
2c flour
2c sugar mix together
2t bkg soda set aside 6bc
1t salt 3/80
2t cinnamon
break 4 eggs in bowl. beat until frothy
Beat in 1 c. oil, gradually.
Turn mixer to low speed and add
dry ingredients - til smooth
By hand mix in 4c. grated raw carrot
and ½ c. chopped pecans.
Bake in 3 greased & floured 8"
cake tins, 350° @ 25-30 min.
Cool 10 min., turn out, put layers
together & frost.
Frosting
½ cube soft butter
6oz soft Cream cheese (6-8oz) blend
Beat until fluffy - together
gradually add in 1 lb. sifted XXX sugar
Add 1 t. vanilla & 1 t. maple flavoring
Beat until light & fluffy - Decorate w/ whole
pecan pieces.
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# Carrot Cake
## Ingredients
### Cake
- 2 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 4 eggs
- 1 cup oil
- 4 cups grated raw carrot
- 1/2 cup chopped pecans
### Frosting
- 1/2 cube (4 Tbsp) soft butter
- 6–8 oz soft cream cheese
- 1 lb sifted powdered (XXX) sugar
- 1 tsp vanilla
- 1 tsp maple flavoring
- Whole pecan pieces, for decoration
## Instructions
### Cake
1. Combine flour, sugar, baking soda, salt, and cinnamon. Mix together and set aside.
2. Break 4 eggs into a bowl. Beat until frothy.
3. Beat in 1 cup oil gradually.
4. Turn mixer to low speed and add dry ingredients. Mix until smooth.
5. By hand, mix in 4 cups grated raw carrot and 1/2 cup chopped pecans.
6. Bake in 3 greased and floured 8" cake tins at 350° for 25–30 minutes.
7. Cool 10 minutes, then turn out.
### Frosting
1. Blend 1/2 cube soft butter and 6–8 oz soft cream cheese together.
2. Beat until fluffy.
3. Gradually add in 1 lb sifted powdered sugar.
4. Add 1 tsp vanilla and 1 tsp maple flavoring.
5. Beat until light and fluffy.
### Assembly
1. Put layers together and frost.
2. Decorate with whole pecan pieces. -
Carrot Raisin Relish
Card 1 Front of recipe RCA0009-20260629-0049
Carrot Raisin Relish
8c. coarsely shredded carrots
1 (15oz) pkg golden raisins
4c. water
1c. cider vinegar
1 tsp. mace
2c. sugar
① In large saucepan combine carrots, raisins, water,
vinegar & mace. Simmer, covered 30 min.
② Stir in sugar to dissolve. Cover, simmer 30 min longer.
Stir frequently.
③ Pour relish into 6 (8oz) hot, sterilized preserving jars.
Seal with melted paraffin or cap according to
manufacturers directions; or cool & store covered
in refrigerator.
④ Use as a relish with ham, tongue, or poultry. Makes 1½ qts
Card 1 Back: blank
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# Carrot Raisin Relish
*Makes 1 1/2 qts*
## Ingredients
- 8 cups coarsely shredded carrots
- 1 (15 oz) pkg golden raisins
- 4 cups water
- 1 cup cider vinegar
- 1 tsp mace
- 2 cups sugar
## Instructions
1. In a large saucepan, combine carrots, raisins, water, vinegar, and mace. Simmer, covered, 30 minutes.
2. Stir in sugar to dissolve. Cover; simmer 30 minutes longer, stirring frequently.
3. Pour relish into 6 (8 oz) hot, sterilized preserving jars. Seal with melted paraffin or cap according to manufacturers' directions; or cool and store covered in refrigerator.
4. Use as a relish with ham, tongue, or poultry. -
Catsup
Card 1 Front:
Catsup
1/2 bushel tomatoes, peeled ingredients and cook
2 1/2 pints cider vinegar (5c.) until quite thick. Seal
3 green peppers while hot.
8 T. salt
1 small Tblsp. allspice
1 t. red pepper
1/2 t. cloves
1/2 t. pepper
2 T. cinnamon
2 lbs sugar (4+ cups)
2 medium onions.
Peel tomatoes. Cut onions and
peppers into small pieces Cook
together about 1/2 hr. Put through
colander. Add rest of the
---
# Catsup
## Ingredients
- 1/2 bushel tomatoes, peeled
- 2 1/2 pints cider vinegar (5 cups)
- 3 green peppers
- 8 Tbsp salt
- 1 small Tbsp allspice
- 1 tsp red pepper
- 1/2 tsp cloves
- 1/2 tsp pepper
- 2 Tbsp cinnamon
- 2 lbs sugar (4+ cups)
- 2 medium onions
## Instructions
1. Peel tomatoes.
2. Cut onions and peppers into small pieces.
3. Cook together about 1/2 hour.
4. Put through colander.
5. Add rest of the ingredients and cook until quite thick.
6. Seal while hot. -
Charlene's Coffee Cake
Card 1 Front:
Charlene's Coffee Cake
INGREDIENTS:
1/2 cup butter 1 teaspoon baking powder FROSTING:
1 cup sugar 1 teaspoon baking soda Butter
2 eggs 1/2 teaspoon salt Powdered Sugar
2 cups flour 1 teaspoon vanilla Sour Cream
1 cup sour cream
Blend together 1/2 cup butter with 1 cup white sugar. Beat in 2 eggs
(one at a time). Combine in sifter 2 cups flour, 1 teaspoon baking
powder, 1 teaspoon baking soda, 1/2 teaspoon salt. Get 1 cup of
sour cream and alternating cream with dry ingredients add them to
the sugar, butter, & egg mixture. To this add 1 teaspoon vanilla.
Put half of batter in well greased cake pan (9" by 13"). Spoon in
desired amount of applesauce, dropping it in small amounts all over
the cake. Put rest of batter on top and then more applesauce.
Bake in 350° oven for 35-40 minutes. Let cool while you make topping.
For the topping you take 1/4 cup butter, 1/4 cup sour cream, and
enough powdered sugar until it is the consistency you would like
it to be. Spread this on top of cake.
The End
Card 1 Back:
8336 8011
13 3/8" long
9" wide
---
# Charlene's Coffee Cake
*Recipe from the kitchen of Charlene*
## Ingredients
### Cake
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 1 cup sour cream
- Applesauce, desired amount
### Frosting
- 1/4 cup butter
- 1/4 cup sour cream
- Powdered sugar, enough to reach desired consistency
## Instructions
### Cake
1. Blend together 1/2 cup butter with 1 cup white sugar.
2. Beat in 2 eggs, one at a time.
3. Combine in sifter: 2 cups flour, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt.
4. Alternating the sour cream with the dry ingredients, add them to the sugar, butter, and egg mixture.
5. Add 1 tsp vanilla and stir to combine.
6. Put half of batter into a well-greased 9" × 13" cake pan.
7. Spoon desired amount of applesauce over the batter, dropping it in small amounts all over the cake.
8. Put the rest of the batter on top, then add more applesauce.
9. Bake in a 350°F oven for 35–40 minutes.
10. Let cool while you make the frosting.
### Assembly
1. For the frosting, combine 1/4 cup butter, 1/4 cup sour cream, and enough powdered sugar to reach desired consistency.
2. Spread frosting on top of cooled cake.
3. The End -
Chicken Enchilada Casserole
Chicken Enchilada Casserole
1 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter
2 cups cooked chicken
chopped.
1 4 oz. can green chili
peppers, rinsed, seeded,
and chopped.
3 tablespoons butter
1/4 cup all purpose flour
1 tsp. ground coriander
seed
3/4 tsp. salt
2 1/2 cups chicken broth
1 cup dairy sour cream
1 1/2 cup shredded
montery jack cheese
12 6 inch tortillas.
In large saucepan cook
onion & green pepper in
the 2 tablespoons butter
till tender. Combine in a
bowl with chopped
chicken and green chili
peppers; set aside.
In same saucepan melt
the 3 tablespoons butter
Blend in flour, coriander,
and salt. Stir in
chicken broth all at
once; cook & stir till
thickened & bubbly. Remove
from heat; stir in sour
cream & 1/2 cup of cheese.
Stir 1/2 cup of the sauce
into chicken. Dip each
tortilla into remaining
hot sauce to soften;
fill each with about
1/4 cup of the chicken
mixture. Roll up. Arrange
rolls in a 13 x 9 x 2
inch baking dish; pour
remaining sauce
over. Sprinkle with
remaining cheese.
Bake uncovered, in
350° oven about
25 minutes or till
bubbly. Serves 6.
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# Chicken Enchilada Casserole
*Serves 6*
## Ingredients
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 2 Tbsp butter
- 2 cups cooked chicken, chopped
- 1 (4 oz.) can green chili peppers, rinsed, seeded, and chopped
- 3 Tbsp butter
- 1/4 cup all-purpose flour
- 1 tsp ground coriander seed
- 3/4 tsp salt
- 2 1/2 cups chicken broth
- 1 cup dairy sour cream
- 1 1/2 cups shredded Monterey Jack cheese
- 12 (6-inch) tortillas
## Instructions
1. In a large saucepan, cook onion and green pepper in the 2 Tbsp butter till tender.
2. Combine in a bowl with chopped chicken and green chili peppers; set aside.
3. In the same saucepan, melt the 3 Tbsp butter. Blend in flour, coriander, and salt.
4. Stir in chicken broth all at once; cook and stir till thickened and bubbly.
5. Remove from heat; stir in sour cream and 1/2 cup of the cheese.
6. Stir 1/2 cup of the sauce into the chicken mixture.
7. Dip each tortilla into the remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up.
8. Arrange rolls in a 13 x 9 x 2 inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese.
9. Bake uncovered in a 350° oven about 25 minutes or till bubbly.