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50% Stone-Ground Whole Wheat Bread
Card 1 Front:
50% Stone-ground Whole Wheat Bread (Stone-buhr)
recipe
1 pkg. active dry yeast 1 c. boiling water
1/4 c. lukewarm water 2 1/2c. unsifted Stone Buhr white flour
1/4 c. sugar 3C. unsifted whole wheat flour
2 tsp. salt
2 tbispn shortening
1 c. milk
Dissolve yeast in lukewarm water. In another bowl, mix sugar
salt, shortening, milk & boiling water. When milk mixture is
lukewarm, add yeast & 2 1/2c. white flour. Slowly start adding whole
wheat flour. When dough is stiff enough to handle, turn onto a
floured board & knead until dough is smooth & elastic. Place in
an oiled bowl, cover and let rise until double in bulk. Knead
and let rise again. Shape into 2 loaves; put into greased 9 x 5 loaf
pans & let rise again until doubled. Bake @ 400° for 45 minutes
or until golden brown & the loaf sounds hollow when tapped w/ the
fingers. Remove from pans & cool on wire racks. Makes 2 loaves.
Card 1 Back: blank
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# 50% Stone-Ground Whole Wheat Bread
*Stone-Buhr recipe*
*Makes 2 loaves*
## Ingredients
- 1 pkg. active dry yeast
- 1/4 cup lukewarm water
- 1/4 cup sugar
- 2 tsp. salt
- 2 Tbsp shortening
- 1 cup milk
- 1 cup boiling water
- 2 1/2 cups unsifted Stone Buhr white flour
- 3 cups unsifted whole wheat flour
## Instructions
1. Dissolve yeast in lukewarm water.
2. In another bowl, mix sugar, salt, shortening, milk, and boiling water.
3. When milk mixture is lukewarm, add yeast and 2 1/2 cups white flour.
4. Slowly start adding whole wheat flour.
5. When dough is stiff enough to handle, turn onto a floured board and knead until dough is smooth and elastic.
6. Place in an oiled bowl, cover, and let rise until double in bulk.
7. Knead and let rise again.
8. Shape into 2 loaves; put into greased 9 x 5 loaf pans and let rise again until doubled.
9. Bake at 400°F for 45 minutes or until golden brown and the loaf sounds hollow when tapped with the fingers.
10. Remove from pans and cool on wire racks. -
After-School Carrot Cookies / Brown Sugar Hint
Card 1 Front:
COOKIES
[C AND H sugar logo] AFTER-SCHOOL
CARROT COOKIES
1/2 cup boiling water 1 egg, unbeaten
1/2 cup raisins 1 teaspoon lemon extract
1 cup C and H Dark Brown Sugar, 1/2 cup finely shredded raw carrot
packed 1-1/2 cups sifted all-purpose flour
1/2 cup shortening 2 teaspoons baking powder
1/2 teaspoon salt
Pour boiling water over raisins; soak 5 minutes; drain. Combine sugar, shortening,
egg and lemon extract in mixing bowl; beat well. Stir in carrot and drained raisins.
Sift together flour, baking powder and salt; add to first mixture and blend well. Drop
by teaspoonfuls on greased baking sheet. Bake in 400 degree oven for 10 to 12
minutes. Makes 3 dozen cookies.
BROWN SUGAR HINT
USE a tablespoon or so of brown sugar sprinkled on a cling
peach half, broil 2 minutes and serve with meat, chicken or fish.
Card 1 Back:
[Illegible — heavily worn/stained cardboard back, no readable text]
---
# After-School Carrot Cookies and Brown Sugar Hint
*Two recipes on one C and H Sugar promotional card*
---
# After-School Carrot Cookies
*Makes 3 dozen cookies*
## Ingredients
- 1/2 cup boiling water
- 1/2 cup raisins
- 1 cup C and H Dark Brown Sugar, packed
- 1/2 cup shortening
- 1 egg, unbeaten
- 1 tsp lemon extract
- 1/2 cup finely shredded raw carrot
- 1-1/2 cups sifted all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
## Instructions
1. Pour boiling water over raisins; soak 5 minutes; drain.
2. Combine sugar, shortening, egg, and lemon extract in mixing bowl; beat well.
3. Stir in carrot and drained raisins.
4. Sift together flour, baking powder, and salt; add to first mixture and blend well.
5. Drop by teaspoonfuls onto a greased baking sheet.
6. Bake in a 400°F oven for 10 to 12 minutes.
---
# Brown Sugar Hint
*Recipe tip on one C and H Sugar promotional card*
## Instructions
1. Sprinkle a tablespoon or so of brown sugar on a cling peach half.
2. Broil 2 minutes.
3. Serve with meat, chicken, or fish. -
Alice's Salad
Alice's Salad
1 small cabbage, or ½ larger one
4 green onions, with part of green
Slice above fine, put in
bowl — refrigerate until ready
to serve
Dressing -
2 T sugar
1 T salt
¼ T pepper
1 t Accent
½ c oil
3 T vinegar
Seasoning packet from 1 pkg
Top Ramen Noodles, chicken
flavor
Mix above, refrigerate until ready
to serve
Crush uncooked noodles in pkg, reserve.
½ c slivered almonds ) toast at 350°
2 T sesame seeds ) about 10 min.
Mix all, but not until ready to serve.
Card 1 Back: blank
---
# Alice's Salad
## Ingredients
### Salad
- 1 small cabbage, or 1/2 larger one
- 4 green onions, with part of green
### Dressing
- 2 Tbsp sugar
- 1 Tbsp salt
- 1/4 Tbsp pepper
- 1 tsp Accent
- 1/2 cup oil
- 3 Tbsp vinegar
- Seasoning packet from 1 pkg Top Ramen Noodles, chicken flavor
### Topping
- 1 pkg Top Ramen Noodles, uncooked (noodles only, reserved from above)
- 1/2 cup slivered almonds
- 2 Tbsp sesame seeds
## Instructions
### Salad
1. Slice cabbage and green onions fine.
2. Put in bowl and refrigerate until ready to serve.
### Dressing
1. Combine sugar, salt, pepper, Accent, oil, vinegar, and seasoning packet.
2. Mix well and refrigerate until ready to serve.
### Topping
1. Crush uncooked noodles in the package and reserve.
2. Combine crushed noodles, slivered almonds, and sesame seeds.
3. Toast at 350° for about 10 minutes.
### Assembly
1. Mix all components together, but not until ready to serve. -
Alpen Apple Crumble
Card 1 Front:
ALPen Apple Crumble 4-6 Servings
3 large tart apples (abt 1lb)
1/2 c. sugar
juice & grated rind 1/2 lemon
Pinch cinnamon
6 T. butter, melted
1 c Alpen (granola)
Core, peel and thinly slice apples, spread in layer
in a greased baking dish. Mix sugar, lemon
juice and rind, cinnamon. Spread over apples.
Thoroughly mix butter & alpen. Spread over the
apples. Bake in preheated oven (350°) for 35 min.
Serve warm with sour cream, Vanilla ice
cream or whipped topping
Card 1 Back: blank
---
# Alpen Apple Crumble
*Yields 4–6 servings*
## Ingredients
- 3 large tart apples (about 1 lb)
- 1/2 cup sugar
- Juice & grated rind of 1/2 lemon
- Pinch cinnamon
- 6 Tbsp butter, melted
- 1 cup Alpen (granola)
## Instructions
1. Core, peel, and thinly slice apples. Spread in a layer in a greased baking dish.
2. Mix sugar, lemon juice and rind, and cinnamon. Spread over apples.
3. Thoroughly mix butter and Alpen. Spread over the apples.
4. Bake in a preheated oven at 350° for 35 minutes.
5. Serve warm with sour cream, vanilla ice cream, or whipped topping.
## Editor's Notes
- **"Alpen (granola)"** — Alpen is a branded Swiss-style muesli/granola cereal popular in the UK and widely available from the 1970s onward. Any comparable granola or muesli may be substituted. -
Alpen Cookies
Card 1 Front:
Alpen* Cookies 350° 9-10min 4 dozen
1c. sifted all purpose flour
pinch salt
1/2t. baking soda
1/2c. margarine or butter
1/2c. sugar
3T. boiling water
1t. honey or light molasses
1C. Alpen (granola)
Sift dry ingredients together and Alpen. Blend
thoroughly. Drop rounded teaspoonsful of mix
on greased cookie sheets. Keep the spoonsful abt
2" apart as cookies spread slightly. Bake 350°,
9-10 min. or until golden brown. Cool cookies
a few minutes before removing from pan.
Card 1 Back: blank
---
# Alpen Cookies
*Makes 4 dozen*
## Ingredients
- 1 cup sifted all-purpose flour
- Pinch salt
- 1/2 tsp baking soda
- 1/2 cup margarine or butter
- 1/2 cup sugar
- 3 Tbsp boiling water
- 1 tsp honey or light molasses
- 1 cup Alpen (granola)
## Instructions
1. Sift dry ingredients together with Alpen. Blend thoroughly.
2. Drop rounded teaspoonfuls of mix onto greased cookie sheets. Keep the spoonfuls about 2 inches apart, as cookies spread slightly.
3. Bake at 350°F for 9–10 minutes, or until golden brown.
4. Cool cookies a few minutes before removing from pan. -
Apple Kuchen
Apple Kuchen
½ cup butter or margarine, softened
1 package Betty Crocker yellow cake mix
½ cup flaked coconut
1 can (20 ounces) pie-sliced apples, well drained
or 2½ cups sliced pared baking apples
½ cup sugar
1 teaspoon cinnamon
1 cup dairy sour cream
2 egg yolks or 1 egg
Heat oven to 350°. Cut butter into cake mix (dry) until crumbly. Mix in coconut. Pat mixture lightly into
ungreased oblong pan, 13x9x2 inches, building up slight edges. Bake 10 minutes.
Arrange apple slices on warm crust. Mix sugar and cinnamon; sprinkle on apples. Blend sour cream
and egg yolks; drizzle over apples. (Topping will not completely cover apples.) Bake 25 minutes or until
edges are light brown. (Do not over bake.) Serve warm. 12 to 15 servings.
You'll also want to try:
PEAR KUCHEN: Substitute 2 cans (16 ounces each) sliced pears, drained on paper towels, for the
apples and 1 package Betty Crocker devils food cake mix or German chocolate cake mix for the
yellow cake mix.
PEACH KUCHEN: Substitute 1 can (29 ounces) sliced peaches, drained on paper towels, for the apples
and 1 package Betty Crocker white cake mix or sour cream white cake mix for the yellow cake mix.
Card 1 Back:
INSTRUCTIONS
FOR PINK HOOD
ON PAGE 14
---
# Apple Kuchen
*Betty Crocker promotional card*
*Makes 12 to 15 servings*
## Ingredients
- 1/2 cup butter or margarine, softened
- 1 package Betty Crocker yellow cake mix
- 1/2 cup flaked coconut
- 1 can (20 oz) pie-sliced apples, well drained, or 2 1/2 cups sliced pared baking apples
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 cup dairy sour cream
- 2 egg yolks or 1 egg
## Instructions
1. Heat oven to 350°F.
2. Cut butter into cake mix (dry) until crumbly. Mix in coconut.
3. Pat mixture lightly into ungreased oblong pan, 13x9x2 inches, building up slight edges. Bake 10 minutes.
4. Arrange apple slices on warm crust.
5. Mix sugar and cinnamon; sprinkle on apples.
6. Blend sour cream and egg yolks; drizzle over apples. (Topping will not completely cover apples.)
7. Bake 25 minutes or until edges are light brown. Do not overbake.
8. Serve warm.
---
### Variations
**Pear Kuchen:** Substitute 2 cans (16 oz each) sliced pears, drained on paper towels, for the apples, and 1 package Betty Crocker devils food cake mix or German chocolate cake mix for the yellow cake mix.
**Peach Kuchen:** Substitute 1 can (29 oz) sliced peaches, drained on paper towels, for the apples, and 1 package Betty Crocker white cake mix or sour cream white cake mix for the yellow cake mix. -
Apricot-Pineapple Marmalade
Card 1 Front of recipe RCA0009-20260629-0047
Apricot-Pineapple Marmalade
1 (16oz) pkg dried apricots, chopped
1 (20z) can crushed pineapple
2 c. water
1 c. sugar
① Coarsely chop apricots by snipping with wet scissors
② In large pan combine apricots, undrained pineapple &
water. Bring to a boil. Cover, simmer 15 min.
③ Stir in sugar to dissolve. Cover & simmer 15-20 min longer,
or until apricots are tender & marmalade is thick. Stir frequently.
④ Pour marmalade into 4 (8oz) hot, sterilized preserving jars.
Seal with melted paraffin or cap according to manufacturer's
directions; or cool & store, covered, in the refrigerator.
⑤ Use on toasted muffins, toast, or as a filling for cakes.
Makes 1 quart.
Card 1 Back: blank
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# Apricot-Pineapple Marmalade
*Makes 1 quart*
## Ingredients
- 1 (16 oz) pkg dried apricots, chopped
- 1 (20 oz) can crushed pineapple
- 2 cups water
- 1 cup sugar
## Instructions
1. Coarsely chop apricots by snipping with wet scissors.
2. In a large pan combine apricots, undrained pineapple, and water. Bring to a boil. Cover; simmer 15 minutes.
3. Stir in sugar to dissolve. Cover and simmer 15–20 minutes longer, or until apricots are tender and marmalade is thick. Stir frequently.
4. Pour marmalade into 4 (8 oz) hot, sterilized preserving jars. Seal with melted paraffin or cap according to manufacturer's directions; or cool and store, covered, in the refrigerator.
5. Use on toasted muffins, toast, or as a filling for cakes. -
Baked Chicken à Mangé & Rice
Baked Chicken à Mangé Washburn
& Rice 5/20/77
1 c. rice uncooked
2 c. water
1 can cr. of chicken soup
1 t. curry powder
1 t. accent
1 t. salt
2 T. butter
} mix together
place in large saucepan
or baking dish w/cover
1 cut up chicken (2-3 lb), brown in butter
lay chicken on top of mixture
sprinkle tops with season salt and paprika
Bake in 375° oven, covered 1 hr, or until chicken
is done.
Card 1 Back: blank
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# Baked Chicken à Mangé & Rice
*Recipe from the kitchen of Washburn — May 20, 1977*
## Ingredients
- 1 cup rice, uncooked
- 2 cups water
- 1 can cream of chicken soup
- 1 tsp curry powder
- 1 tsp Accent (MSG)
- 1 tsp salt
- 2 Tbsp butter
- 1 cut-up chicken (2–3 lb), browned in butter
- Seasoned salt, to taste
- Paprika, to taste
## Instructions
1. Mix together the rice, water, cream of chicken soup, curry powder, Accent, salt, and butter.
2. Place mixture in a large saucepan or baking dish with a cover.
3. Brown the cut-up chicken in butter.
4. Lay the browned chicken on top of the rice mixture.
5. Sprinkle tops of chicken with seasoned salt and paprika.
6. Bake in a 375°F oven, covered, for 1 hour or until chicken is done.
## Editor's Notes
- **"à Mangé"** — French phrase appearing in the title; likely a family or source name rather than a culinary term, as "à manger" (to eat) would be unusual in this context. -
Banana Nut Bread
banana nut bread
1¾ c Stone-Buhr sifted all-purpose flour ½ c firmly packed light brown sugar
2 tsp baking powder 2 eggs
¾ tsp salt ½ c coarsely chopped pecans or walnuts
½ tsp soda 1 tsp grated orange rind
⅓ c butter or margarine 1 c mashed bananas (2 large)
Sift flour once, measure, add baking powder, salt and soda and sift again. Cream
shortening, add sugar gradually and cream together until light and fluffy. Add eggs
and beat well. Stir in nuts and orange rind. Add flour alternately with bananas, a
small amount at a time, beating after each addition only until smooth. Bake in greased
9 x 5-inch loaf pan in a moderate oven (350°) for 55 minutes or until done. Store 6
hours or overnight before using. Makes 1 loaf.
Card 1 Back: blank
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# Banana Nut Bread
*Makes 1 loaf*
## Ingredients
- 1 3/4 c Stone-Buhr sifted all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/3 c butter or margarine
- 1/2 c firmly packed light brown sugar
- 2 eggs
- 1/2 c coarsely chopped pecans or walnuts
- 1 tsp grated orange rind
- 1 c mashed bananas (2 large)
## Instructions
1. Sift flour once, measure, then add baking powder, salt, and soda and sift again.
2. Cream shortening, add sugar gradually, and cream together until light and fluffy.
3. Add eggs and beat well.
4. Stir in nuts and orange rind.
5. Add flour alternately with bananas, a small amount at a time, beating after each addition only until smooth.
6. Bake in a greased 9 x 5-inch loaf pan in a moderate oven (350°F) for 55 minutes or until done.
7. Store 6 hours or overnight before using. -
Barb's Hearty Pea Soup
Card 1 Front of recipe RCA0009-20260629-0017
Barb's Hearty Pea Soup
3 qts boiling water 2t. seasoned salt (veg-e-
1 ham hock, smoked salt)
1 pkg peas (dried, halved or whole) 1t. garlic salt
2-3 stalks celery, chopped (w/ leaves) 1t. Accent
2 carrots, chopped Salt & pepper to taste
1-2 medium onions, chopped
2 medium potatoes, peeled & chopped
Boil water, add ham hock, peas, celery, carrots, onions,
potatoes. Simmer for 1-1½ hours, until most
everything is mushy. Add seasonings. Mash everything
in the pot - but leave a few lumps. If the soup isn't
thick enough, add a little broth to 2 T. flour, then
gradually stir into soup. You may want to increase
any of the vegetables to suit your taste.
Card 1 Back: blank
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# Barb's Hearty Pea Soup
*Recipe from the kitchen of Barb*
## Ingredients
- 3 qts boiling water
- 1 ham hock, smoked
- 1 pkg peas (dried, halved or whole)
- 2–3 stalks celery, chopped (with leaves)
- 2 carrots, chopped
- 1–2 medium onions, chopped
- 2 medium potatoes, peeled & chopped
- 2 tsp seasoned salt (Veg-e-Salt)
- 1 tsp garlic salt
- 1 tsp Accent
- Salt & pepper to taste
## Instructions
1. Boil water, then add ham hock, peas, celery, carrots, onions, and potatoes.
2. Simmer for 1–1 1/2 hours, until most everything is mushy.
3. Add seasonings.
4. Mash everything in the pot, but leave a few lumps.
5. If the soup isn't thick enough, add a little broth to 2 Tbsp flour, then gradually stir into soup.
6. You may want to increase any of the vegetables to suit your taste. -
Barb's Turkey Soup for a Group
Card 1 Front:
Barb's Turkey Soup for a Group.
6c. boiling salted water
1t. white pepper.
2t. poultry seasoning
3 potatoes, diced.
3 lge carrots, sliced crosswise
2 celery stalks.
2 medium onions
3 cups diced, leftover turkey.
Bring mixture to boil, turn heat to simmer. Simmer 40 min.
covered.
Add 1/2c rice to broth, add a little more water if needed.
→ plus 2 tablespoons butter. Cover again.
Simmer 20 minutes until rice is done. Serve hot.
Serves 6.
Card 1 Back: blank
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# Barb's Turkey Soup for a Group
*Recipe from the kitchen of Barb*
*Serves 6*
## Ingredients
- 6 cups boiling salted water (~1 tsp salt)
- 1 tsp white pepper
- 2 tsp poultry seasoning
- 3 potatoes, diced
- 3 large carrots, sliced crosswise
- 2 celery stalks
- 2 medium onions
- 3 cups diced, leftover turkey
- 1/2 cup rice
- 2 Tbsp butter
## Instructions
1. Combine salted water, white pepper, poultry seasoning, potatoes, carrots, celery, onions, and diced turkey in a pot.
2. Bring mixture to a boil, then turn heat to simmer.
3. Simmer covered for 40 minutes.
4. Add 1/2 cup rice and 2 Tbsp butter to the broth. Add a little more water if needed. Cover again.
5. Simmer 20 minutes until rice is done.
6. Serve hot. -
Bavarian Oven Stew
Bavarian Oven Stew - 6 Servings
1½ lbs beef chuck - cut in 1" cubes
2 T. flour
3/4 t. salt
1/4 t. pepper
2 T. butter
1½ lb. new potatoes, peeled or unpeeled
1 c. chopped onions
1 beef bouillon cube
1 c. water
3/4 t. caraway seed
1/2 t thyme
1 can (14-16oz) Sauerkraut, rinsed & drained
Sprinkle beef with flour, salt & pepper; in large Dutch oven
brown in butter on all sides. Stir in remaining ingredients
except sauerkraut. Cover & cook in 350° oven 1 hr & 45 min.
Stir in sauerkraut. Cover & cook 15 min.
Card 1 Back: blank
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# Bavarian Oven Stew
*Makes 6 servings*
## Ingredients
- 1 1/2 lbs beef chuck, cut in 1" cubes
- 2 Tbsp flour
- 3/4 tsp salt
- 1/4 tsp pepper
- 2 Tbsp butter
- 1 1/2 lb new potatoes, peeled or unpeeled
- 1 cup chopped onions
- 1 beef bouillon cube
- 1 cup water
- 3/4 tsp caraway seed
- 1/2 tsp thyme
- 1 can (14–16 oz) sauerkraut, rinsed and drained
## Instructions
1. Sprinkle beef with flour, salt, and pepper.
2. In a large Dutch oven, brown beef in butter on all sides.
3. Stir in remaining ingredients except sauerkraut.
4. Cover and cook in a 350°F oven for 1 hour and 45 minutes.
5. Stir in sauerkraut. Cover and cook an additional 15 minutes.