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Zucchini Beef Pie
RECIPE: CUT OUT & SAVE
Zucchini Beef Pie
1 pound lean ground beef ½ teaspoon salt
½ cup diced green pepper (optional) 2 small zucchini
1 teaspoon finely chopped parsley ½ cup dry whole wheat bread crumbs
½ teaspoon minced dry onion ½ cup grated parmesan cheese
½ teaspoon garlic salt 1 8-ounce can tomato sauce
1 teaspoon oregano ¼ cup grated cheddar cheese
Saute ground beef, pepper, parsley, onion, garlic salt, oregano and salt. Drain.
Set aside. Slice zucchini and layer half into 9-inch pie plate. Top with half of
meat mixture, half of bread crumbs which have been mixed with parmesan
cheese. Top with spoonfuls of tomato sauce. Repeat layers. Top with cheddar
cheese. Bake at 350 degrees F for 50-55 minutes in conventional oven. Makes
4-6 servings.
Microwave Directions: Saute mixture 3-4 minutes. Layer and cook about 9-11
minutes on high power.
Puget Power Gazette 9/80
Card 1 Back:
Seventeen Educational Grants from Puget Power
On the adjoining page are the seventeen out-
standing high school seniors who received
education tuition grants for college from
Puget Power for the 1980/81 school year.
These students are from throughout our serv-
ice area. The grants are based upon academic
achievement, school and civic involvement
and financial need. We see them as an invest-
ment to provide new leaders and insure the
economic future of our area. The grants were
given in several subject areas such as: busi-
ness administration, communications, educa-
tion, engineering, environmental studies,
home economics and physics.
Please join us in wishing these students the
best of luck.
---
# Zucchini Beef Pie
*Puget Power Gazette — September 1980*
*Makes 4–6 servings*
## Ingredients
- 1 pound lean ground beef
- 1/2 cup diced green pepper (optional)
- 1 tsp finely chopped parsley
- 1/2 tsp minced dry onion
- 1/2 tsp garlic salt
- 1 tsp oregano
- 1/2 tsp salt
- 2 small zucchini
- 1/2 cup dry whole wheat bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 (8-oz) can tomato sauce
- 1/4 cup grated cheddar cheese
## Instructions
1. Sauté ground beef, pepper, parsley, onion, garlic salt, oregano, and salt. Drain. Set aside.
2. Slice zucchini and layer half into a 9-inch pie plate.
3. Top with half of the meat mixture, then half of the bread crumbs mixed with Parmesan cheese.
4. Top with spoonfuls of tomato sauce.
5. Repeat layers.
6. Top with cheddar cheese.
7. Bake at 350°F for 50–55 minutes in a conventional oven.
### Microwave Directions
1. Sauté mixture 3–4 minutes.
2. Layer as above and cook about 9–11 minutes on high power. -
White Bread
Card 1 Front:
White Bread - 2 loaves
Dissolve 2 pkgs dry yeast in 1/2 c. luke-warm water.
Mix in large bowl:
1 3/4 c. hot water
1 T. salt
2 T. sugar
2 T. shortening (lard, bacon grease, spry, etc)
Add yeast to above mixture, Stir
Gradually mix in 7 1/2 c. flour. I add 3 cups first & mix well
with spoon, then start mixing with hands. Kneed until dough
is smooth, take dough out of bowl, grease bowl, put dough
back in and kneed 20 three times more. Cover with towel and
let raise for about 1 hour. Take out and put in bread pans
(shaped in loaves). Cover and let raise again (45 min. to
1 hr) Bake for 35-45 Min @ 350°.
Card 1 Back: blank
---
# White Bread
*Makes 2 loaves*
## Ingredients
- 2 pkg dry yeast
- 1/2 cup lukewarm water
- 1 3/4 cup hot water
- 1 Tbsp salt
- 2 Tbsp sugar
- 2 Tbsp shortening (lard, bacon grease, Spry, etc.)
- 7 1/2 cups flour
## Instructions
1. Dissolve 2 packages of dry yeast in 1/2 cup lukewarm water.
2. In a large bowl, mix together the hot water, salt, sugar, and shortening.
3. Add the yeast mixture to the bowl and stir.
4. Gradually mix in 7 1/2 cups of flour. Add 3 cups first and mix well with a spoon, then start mixing with hands.
5. Knead until dough is smooth.
6. Take dough out of bowl, grease the bowl, and put dough back in. Knead 20 times, three times more.
7. Cover with a towel and let rise for about 1 hour.
8. Take out and put in bread pans, shaped into loaves.
9. Cover and let rise again (45 minutes to 1 hour).
10. Bake for 35–45 minutes at 350°. -
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
---
# 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. -
Crunchy Jumble Cookies
Card 1 Front:
Crunchy Jumble Cookies 350°(12min) 3½dz
1¼c. reg. flour 1t. vanilla
½t. soda 2c rice krispies
¼t. salt 1-6oz pkg choc chips
½c. margarine softened 1c. seedless raisins (optional)
1c. sugar
1 egg
Sift together flour, soda, salt. Set aside.
Beat until well blended margarine & sugar. Add egg &
vanilla, beat well. Add dry ingredients, mix. Stir in
rice krispies, choc chips & raisins Drop by level tea-
spoon on greased cookie sheet. Bake - Remove
immediately from cookie sheets, cool on wire racks
Card 1 Back: blank
---
# Crunchy Jumble Cookies
*Makes 3 1/2 dozen*
## Ingredients
- 1 1/4 cups regular flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup margarine, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 cups Rice Krispies
- 1 (6 oz) package chocolate chips
- 1 cup seedless raisins (optional)
## Instructions
1. Sift together flour, soda, and salt. Set aside.
2. Beat margarine and sugar together until well blended.
3. Add egg and vanilla; beat well.
4. Add dry ingredients and mix.
5. Stir in Rice Krispies, chocolate chips, and raisins.
6. Drop by level teaspoon onto a greased cookie sheet.
7. Bake at 350°F for 12 minutes.
8. Remove immediately from cookie sheets and cool on wire racks. -
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. -
Chicken Pot Pie
Chicken Pot Pie
Serves 6
Ingredients:
2 Ready-To-Bake Pie Crust
2 cups cooked, diced chicken breast
1-15 oz. can mixed vegetables, drained
1-10.75 oz. can condensed cream of
chicken soup
1/2 cup milk
Baking Instructions:
Preheat oven to 350ºF. In a bowl, combine
cooked chicken, vegetables, cream of chicken
soup and milk. Prepare one crust according to
directions for bottom of two crust pie. Place one
pie crust in baking pan and fill with mixture.
Cover with second pie crust and crimp the
edges to seal. Poke holes in the top crust. Bake
at 350ºF for 40 - 45 minutes or until crust is
golden brown.
Refrigerate any leftovers.
CAUTION: POT PIE WILL BE HOT
Card 1 Back:
[Kroger brand "Unrolled Pie Crust" packaging label — 15 OZ (425g) — back of card is the reverse side of a product label used as card stock]
---
# Chicken Pot Pie
*Serves 6*
## Ingredients
- 2 Ready-To-Bake Pie Crusts
- 2 cups cooked, diced chicken breast
- 1 (15 oz.) can mixed vegetables, drained
- 1 (10.75 oz.) can condensed cream of chicken soup
- 1/2 cup milk
## Instructions
1. Preheat oven to 350°F.
2. In a bowl, combine cooked chicken, vegetables, cream of chicken soup, and milk.
3. Prepare one crust according to directions for bottom of a two-crust pie.
4. Place one pie crust in baking pan and fill with the mixture.
5. Cover with second pie crust and crimp the edges to seal.
6. Poke holes in the top crust.
7. Bake at 350°F for 40–45 minutes or until crust is golden brown.
8. Refrigerate any leftovers.
> **CAUTION: POT PIE WILL BE HOT** -
Sugar Cookies — Roll Out Xmas Cookies
Sugar Cookies - Roll Out Xmas Cookies
2/3 c. shortening
3/4 c. sugar
1/2 t. grated orange peel
1/2 t. vanilla
1 egg
4 t. milk
2 c. sifted all purpose flour
1 1/2 t. baking powder
1/4 t. salt
Cream shortening, sugar, orange peel, and vanilla.
Add egg; beat 'til fluffy. Stir in milk. Sift together
dry ingredients, blend in creamed mix. Divide dough
in half. Chill 1 hr. Roll on floured surface. Roll 1/8" thick
* greased cookie sheet - 5 to 6 min @ 375°
Card 1 Back: blank
---
# Sugar Cookies — Roll Out Xmas Cookies
## Ingredients
- 2/3 cup shortening
- 3/4 cup sugar
- 1/2 tsp grated orange peel
- 1/2 tsp vanilla
- 1 egg
- 4 tsp milk
- 2 cups sifted all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
## Instructions
1. Cream shortening, sugar, orange peel, and vanilla.
2. Add egg; beat until fluffy.
3. Stir in milk.
4. Sift together dry ingredients, then blend into creamed mixture.
5. Divide dough in half.
6. Chill 1 hour.
7. Roll out on a floured surface to 1/8" thick.
8. Cut into desired shapes and place on a greased cookie sheet.
9. Bake at 375°F for 5 to 6 minutes. -
Pumpkin Chip Cookies
Card 1 Front:
Pumpkin Chip Cookies
1c. cooked or canned pumpkin 1t. soda dissolved in 1t. milk
1c. sugar 1c. Choc. chips
1/2 c. cooking oil 1/2c. Chopped nuts - optional
1 egg 1t. Vanilla
2c. flour
2t. baking powder
1t. cinnamon
1/2t. salt
Combine pumpkin, sugar, oil and egg. Stir together flour
baking powder, cinnamon and salt. Add to pumpkin
mixture along with dissolved soda and mix well. Stir
in Choc. chips, nuts, vanilla.
Drop by teaspoonful on lightly greased teflon coated
cookie sheet. Bake @375° 10-13 mins.
YIELD 3 1/2 dozen
Card 1 Back: blank
---
# Pumpkin Chip Cookies
*Yields 3 1/2 dozen*
## Ingredients
- 1 cup cooked or canned pumpkin
- 1 cup sugar
- 1/2 cup cooking oil
- 1 egg
- 2 cups flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda dissolved in 1 tsp milk
- 1 cup chocolate chips
- 1/2 cup chopped nuts — optional
- 1 tsp vanilla
## Instructions
1. Combine pumpkin, sugar, oil, and egg.
2. Stir together flour, baking powder, cinnamon, and salt.
3. Add flour mixture to pumpkin mixture along with dissolved soda and mix well.
4. Stir in chocolate chips, nuts, and vanilla.
5. Drop by teaspoonful onto a lightly greased teflon-coated cookie sheet.
6. Bake at 375°F for 10–13 minutes. -
Dried Fruit Granola
Card 1 Front:
DRIED FRUIT GRANOLA
1 (18oz) pkg old-fashioned oatmeal (6 cups)
2c. wheat germ
1/2c. salad oil
1c. dk. br.sugar, firmly packed
1c. dark raisins
1c. raw unsalted peanuts
1c. chopped pitted dates
1c. chopped pitted prunes
1c. chopped dried apples
1c. chopped dried apricots
1 (2 3/4oz) jar sesame seeds
In large mixing bowl mix oatmeal & wheat germ. Sprinkle
with oil. Add sugar, raisins & peanuts. Mix well. Add dates,
prunes, apples, apricots & sesame seeds. Mix well. Spread
mixture thinly on two jelly roll pans. Bake in preheated 350°
oven 30-35 min until lightly browned. Stir occasionally.
Cool completely. Store in airtight jars in cool dry place. Serve
1/2c. mix per person, topped with milk & honey. Makes 16 cups.
Card 1 Back: blank
---
# Dried Fruit Granola
*Makes 16 cups*
## Ingredients
- 1 (18 oz) pkg old-fashioned oatmeal (6 cups)
- 2 c. wheat germ
- 1/2 c. salad oil
- 1 c. dark brown sugar, firmly packed
- 1 c. dark raisins
- 1 c. raw unsalted peanuts
- 1 c. chopped pitted dates
- 1 c. chopped pitted prunes
- 1 c. chopped dried apples
- 1 c. chopped dried apricots
- 1 (2 3/4 oz) jar sesame seeds
## Instructions
1. In a large mixing bowl, mix oatmeal and wheat germ.
2. Sprinkle with oil. Add sugar, raisins, and peanuts. Mix well.
3. Add dates, prunes, apples, apricots, and sesame seeds. Mix well.
4. Spread mixture thinly on two jelly roll pans.
5. Bake in preheated 350° oven 30–35 minutes until lightly browned. Stir occasionally.
6. Cool completely.
7. Store in airtight jars in a cool, dry place.
8. Serve 1/2 c. mix per person, topped with milk and honey. -
Raisin Pie
Card 1 Front:
Raisin Pie
1½ c. raisins, seedless
1½c. boiling water, grated rind and juice of one lemon.
2 T. flour
½c. sugar
1 T. butter.
Cook raisins in boiling water until tender. Mix
flour, sugar & butter and add to raisins. Continue
to cook and stir until thick. And lemon
and juice. Cool slightly and bake between
two crusts.
Card 1 Back: blank
---
# Raisin Pie
## Ingredients
- 1 1/2 cups seedless raisins
- 1 1/2 cups boiling water
- Grated rind and juice of one lemon
- 2 Tbsp flour
- 1/2 cup sugar
- 1 Tbsp butter
- Pastry for two pie crusts
## Instructions
1. Cook raisins in boiling water until tender.
2. Mix flour, sugar, and butter together and add to raisins.
3. Continue to cook and stir until thick.
4. Add lemon rind and juice.
5. Cool slightly and spoon filling between two crusts.
6. Bake at 425°F for 15 minutes then reduce to 350°F for 25 to 30 minutes.
## Editor's Notes
- **Baking time and temp** Baking temperature and time not specified on original card. Recommended: 425°F for 15 minutes then reduce to 350°F for 25 to 30 minutes (approximately 40 to 45 minutes total). The two-stage temperature is advisable because the filling is fully pre-cooked on the stovetop — starting hot ensures the bottom crust browns properly before the steam from the filling can soften it. Total bake time consistent with a standard 9-inch double-crust pie. -
Raisin Rice Pudding
Card 1 Front:
Raisin Rice Pudding
1/2 c. raisins
2 c. boiled rice
1/2c. sugar
1/4t. salt
2 well-beaten eggs
3 c. scalded milk
1 t. vanilla
nutmeg sprinkled on top.
Combine ingredients. Pour into greased
casserole. Place in pan of water and bake
at 350°F, 1 hour.
Card 1 Back: blank
---
# Raisin Rice Pudding
## Ingredients
- 1/2 cup raisins
- 2 cups boiled rice
- 1/2 cup sugar
- 1/4 tsp salt
- 2 well-beaten eggs
- 3 cups scalded milk
- 1 tsp vanilla
- Nutmeg, sprinkled on top
## Instructions
1. Combine all ingredients.
2. Pour into a greased casserole dish.
3. Place casserole in a pan of water (water bath/bain-marie).
4. Bake at 350°F for 1 hour. -
Chocolate Revel Bars
Chocolate Revel Bars
1 c. butter
2 c. br. sugar
2 eggs
2 t vanilla
2½ c. flour
1 t. baking soda
1 t. salt
3 c. quick rolled oats
1 can (15 oz) sweetened cond. milk
1 pkg (12 oz) semi sweet choc chips
2 T. butter
½ t. salt
1 c. chopped walnuts
2 t. vanilla
In large bowl cream together 1c. butter, br. sugar. Beat in eggs
& 2t vanilla. Sift together flour, soda, 1t. salt. Stir in oats. Stir
in dry ingredients. Set aside. In heavy saucepan over low
heat, melt milk, chocolate and remaining butter or salt.
Stir until smooth.
Stir in nuts and vanilla. Pat 2/3 oat mixture in bottom
of 15½ x 10½ x 1" baking pan. Spread chocolate mixture over
dough. Dot with remaining oat mixture. Bake 350° 25-30 min.
YIELD 75 bars 2x1"
---
# Chocolate Revel Bars
*Yields 75 bars, 2x1"*
## Ingredients
### Oat Base
- 1 c. butter
- 2 c. brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 1/2 c. flour
- 1 tsp baking soda
- 1 tsp salt
- 3 c. quick rolled oats
### Chocolate Filling
- 1 can (15 oz) sweetened condensed milk
- 1 pkg (12 oz) semi-sweet chocolate chips
- 2 Tbsp butter
- 1/2 tsp salt
- 1 c. chopped walnuts
- 2 tsp vanilla
## Instructions
### Oat Base
1. In a large bowl, cream together 1 c. butter and brown sugar.
2. Beat in eggs and 2 tsp vanilla.
3. Sift together flour, baking soda, and 1 tsp salt.
4. Stir oats and dry ingredients into the creamed mixture.
5. Set aside.
### Chocolate Filling
1. In a heavy saucepan over low heat, melt sweetened condensed milk, chocolate chips, 2 Tbsp butter, and 1/2 tsp salt.
2. Stir until smooth.
3. Stir in walnuts and 2 tsp vanilla.
### Assembly
1. Pat 2/3 of the oat mixture into the bottom of a 15 1/2 x 10 1/2 x 1" baking pan.
2. Spread chocolate mixture evenly over the dough.
3. Dot the top with the remaining oat mixture.
4. Bake at 350°F for 25–30 minutes.