Browse Items (122 total)
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Mustard Pickles
Mustard pickles
Put 1 doz. Cucumbers in salt
water for 1 hr. or over nite.
{2tbs salt
{to 1doz cukers
{add 1/2 doz. onions
1 pt. Vinegar or use 1/2 water
1c. sugar
1 tsp celery seed
1 tsp mustard seed
1 tsp tumeric pwdr
1 tsp. pepper
1 tsp. Cinnamon Buds
1 tsp ginger
Use level spoons. Let come to Boil Put cukes with
spices & cook for few min.
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# Mustard Pickles
## Ingredients
- 1 dozen cucumbers
- 2 Tbsp salt (for brine)
- 1/2 dozen onions
### Pickling Liquid
- 1 pt. vinegar (or use 1/2 water)
- 1 c. sugar
- 1 tsp celery seed
- 1 tsp mustard seed
- 1 tsp turmeric powder
- 1 tsp pepper
- 1 tsp cinnamon buds
- 1 tsp ginger
## Instructions
1. Put 1 dozen cucumbers in salt water for 1 hour or overnight.
2. Add 2 Tbsp salt to the 1 dozen cucumbers in the brine water.
3. Add 1/2 dozen onions to the cucumbers.
4. Combine vinegar (or half vinegar, half water), sugar, celery seed, mustard seed, turmeric powder, pepper, cinnamon buds, and ginger in a pot.
5. Use level spoons when measuring spices.
6. Let the pickling liquid come to a boil.
7. Put the cucumbers (and onions) in with the spices and cook for a few minutes. -
Bread & Butter Pickles
Bread & Butter
pickles
1 doz cucumbers
sliced
1/2 " small onions
sliced
Salt lightly and
let stand 1 hr.
Rinse in cold water
and drain well.
Make a brine of the
following:-
2 C sugar
1 C vinegar
1/2 C. water
1/2 tsp turmeric
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1 tsp mustard
1 tsp cinnamon
1 tsp ginger
1 tsp celery seed.
add cucumbers &
onions. let come to
a boil and seal in
hot jars.
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# Bread & Butter Pickles
## Ingredients
- 1 dozen cucumbers, sliced
- 1/2 dozen small onions, sliced
- Salt (for salting)
### Brine
- 2 cups sugar
- 1 cup vinegar
- 1/2 cup water
- 1/2 tsp turmeric
- 1 tsp mustard
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp celery seed
## Instructions
1. Slice cucumbers and onions.
2. Salt lightly and let stand 1 hour.
3. Rinse in cold water and drain well.
4. Make a brine of the following: sugar, vinegar, water, turmeric, mustard, cinnamon, ginger, and celery seed.
5. Add cucumbers and onions to the brine.
6. Let come to a boil.
7. Seal in hot jars. -
Spiced Orange Chicken
Spiced Orange Chicken
3 tblsp all purp. flour In paper bag combine flour, salt
1 tsp salt cinnamon, cloves and dash of
1/4 tsp ground cinnamon pepper, add a few pieces of
1/4 tsp ground cloves chicken at a time and shake. In
2-2½ lb broiler cut up large skillet melt buttor or marg
2 tblsp shortening Add chicken and brown slowly till
2 tblsp margarine golden-20 min. Pare and section
4 oranges oranges, reserve juice; add enuf
1 tblsp brown sugar water to juice to measure ½ cup
1 tblsp soy sauce Stir in brown sugar and soy.
Drain fat; add juice mix; cover;
simmer 2-3 min more. Transfer
chicken and oranges to serving platter. Remove excess fat
from pan juices. Spoon juices over chicken--makes 4 serve.
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# Spiced Orange Chicken
*Makes 4 servings*
## Ingredients
- 3 Tbsp all-purpose flour
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- Dash of pepper
- 2–2 1/2 lb broiler chicken, cut up
- 2 Tbsp shortening
- 2 Tbsp margarine
- 4 oranges
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
## Instructions
1. In a paper bag, combine flour, salt, cinnamon, cloves, and a dash of pepper.
2. Add a few pieces of chicken at a time to the bag and shake to coat.
3. In a large skillet, melt shortening and margarine together.
4. Add chicken and brown slowly until golden, about 20 minutes.
5. Pare and section the oranges, reserving the juice. Add enough water to the reserved juice to measure 1/2 cup.
6. Stir brown sugar and soy sauce into the juice mixture.
7. Drain fat from the skillet; add the juice mixture; cover and simmer 2–3 minutes more.
8. Transfer chicken and orange sections to a serving platter.
9. Remove excess fat from the pan juices. Spoon pan juices over the chicken and serve. -
Roast Pork with Applekraut
ROAST PORK
WITH APPLEKRAUT
1 pork roast (2½ to 3 pounds)
2 teaspoons garlic salt
2 teaspoon paprika
½ cup butter or margarine
4 medium cooking apples, cored
and sliced in rings
4 cups drained sauerkraut (about
two 1-pound cans)
½ cup packed light
brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
Dash nutmeg
Sprinkle meat with garlic salt and pa-
prika. Place meat on a rack in an open
roasting pan. Roast in a 325-degree oven
for 1½ to 2 hours or until meat thermom-
eter reaches 170 degrees. Remove from
oven and let stand 15 minutes for easier
carving; remove strings if rolled roast.
Meanwhile, melt butter in a large skil-
let. Add apple rings, a few at a time, and
cook until well browned. Stir in sauer-
kraut, brown sugar, cinnamon, salt and
nutmeg; cover and cook over low heat 30
minutes, stirring occasionally. Serve kraut
mixture with sliced roast pork. Yields 6 to
8 servings.
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# Roast Pork with Applekraut
## Ingredients
- 1 pork roast (2 1/2 to 3 pounds)
- 2 tsp garlic salt
- 2 tsp paprika
- 1/2 cup butter or margarine
- 4 medium cooking apples, cored and sliced in rings
- 4 cups drained sauerkraut (about two 1-pound cans)
- 1/2 cup packed light brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- Dash nutmeg
## Instructions
1. Sprinkle meat with garlic salt and paprika.
2. Place meat on a rack in an open roasting pan.
3. Roast in a 325-degree oven for 1 1/2 to 2 hours or until meat thermometer reaches 170 degrees.
4. Remove from oven and let stand 15 minutes for easier carving; remove strings if rolled roast.
5. Meanwhile, melt butter in a large skillet. Add apple rings, a few at a time, and cook until well browned.
6. Stir in sauerkraut, brown sugar, cinnamon, salt and nutmeg; cover and cook over low heat 30 minutes, stirring occasionally.
7. Serve kraut mixture with sliced roast pork. Yields 6 to 8 servings. -
Date Cake / Date Loaf
Date Cake
1 1/2 c sugar
3/4 c butter
2 eggs
1 1/2 c sour milk
2 tsp soda
3c flour 1 c dates
1 tsp cin nutmeg - cloves
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• Date Loaf
1 sq. chocolate (melted)
1/2 c butter 1c. sugar
2 eggs 1c butter milk
1 lvl tsp soda 2 c. flour
vanilla cinnamon & cloves
dates & nuts.
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# Date Cake and Date Loaf
*Two recipes on one card*
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# Date Cake
## Ingredients
- 1 1/2 cups sugar
- 3/4 cup butter
- 2 eggs
- 1 1/2 cups sour milk
- 2 tsp baking soda
- 3 cups flour
- 1 cup dates, pitted and chopped
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
## Instructions
1. Preheat oven to 350°F. Grease and flour a 9x13 pan or two 9" round layer pans.
2. Cream butter and sugar together until light and fluffy.
3. Beat in eggs one at a time.
4. Dissolve baking soda in sour milk.
5. Sift together flour, cinnamon, nutmeg, and cloves.
6. Add sifted dry ingredients alternately with sour milk mixture, beginning and ending with flour.
7. Fold in chopped dates.
8. Pour into prepared pan.
9. Bake at 350°F for 35 to 40 minutes for a 9x13 pan, or 25 to 30 minutes for layer pans, until a toothpick inserted in the center comes out clean.
10. Cool completely before frosting if desired.
## Editor's Notes
- **"1 tsp cin nutmeg - cloves"** — three spices listed with one quantity; interpreted as 1 tsp cinnamon plus 1/2 tsp each nutmeg and cloves. The dash separates the measured cinnamon from the smaller pinch-quantity spices.
- **"Sour milk"** — period term for naturally soured whole milk. Modern substitute: add 1 1/2 Tbsp white vinegar or lemon juice to 1 1/2 cups whole milk and let stand 5 minutes.
- **Dates** — pitted and chopped before measuring; Medjool or Deglet Noor both appropriate.
- **Baking temperature, time, and pan size** not specified; 350°F for 35 to 40 minutes in a 9x13 pan inferred from batter volume and composition.
- **Completeness tag:** `minor-gaps` — spice quantities, pan size, temperature, and time inferred.
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# Date Loaf
## Ingredients
- 1 oz unsweetened baking chocolate, melted
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1 level tsp baking soda
- 2 cups flour
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1 cup dates, pitted and chopped
- 1/2 cup chopped nuts
## Instructions
1. Preheat oven to 350°F. Grease and flour a standard 9x5 inch loaf pan.
2. Melt chocolate over low heat or in a double boiler; set aside to cool slightly.
3. Cream butter and sugar together until light and fluffy.
4. Beat in eggs one at a time.
5. Stir in melted chocolate and vanilla.
6. Dissolve baking soda in buttermilk.
7. Sift together flour, cinnamon, and cloves.
8. Add sifted dry ingredients alternately with buttermilk mixture, beginning and ending with flour.
9. Fold in chopped dates and nuts.
10. Pour into prepared loaf pan.
11. Bake at 350°F for 55 to 65 minutes until a toothpick inserted in the center comes out clean.
12. Cool in pan 10 minutes before turning out onto a wire rack. -
Rhubarb Coffee Cake
Rhubarb Coffee Cake
½ c butter 1 c sour milk or buttermilk
1½ c sugar 2 c rhubarb, chopped
1 egg, beaten 1 tsp vanilla
2 c flour ½ c sugar
1 tsp soda ½ tsp cinnamon
½ tsp salt
Cream shortening and sugar; add egg. Sift flour, soda &
salt and add alternately with sour milk. Gently blend
in rhubarb and vanilla. Pour into 9 bu 13-inch baking
pan. Sprinkle top with ½ cup sugar and ½ tsp cinnamon.
Bake at 350 degrees for 45 to 50 minutes. Yield about
12 servings. (To turn milk sour, add t T of lemon
juice or vinegar to 1 cup milk.)
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# Rhubarb Coffee Cake
## Ingredients
- 1/2 cup butter
- 1 1/2 cups sugar
- 1 egg, beaten
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sour milk or buttermilk
- 2 cups rhubarb, chopped
- 1 tsp vanilla
## Topping
- 1/2 cup sugar
- 1/2 tsp cinnamon
## Instructions
1. Cream butter and sugar; add egg.
2. Sift flour, soda, and salt and add alternately with sour milk.
3. Gently blend in rhubarb and vanilla.
4. Pour into a 9 by 13-inch baking pan.
5. Sprinkle top with 1/2 cup sugar and 1/2 tsp cinnamon.
6. Bake at 350 degrees for 45 to 50 minutes.
7. Yields about 12 servings.
8. To turn milk sour, add 1 Tbsp of lemon juice or vinegar to 1 cup milk. -
Pumpkin Muffins
PUMPKIN MUFFINS
2 eggs
¾ cup brown sugar, firmly packed
1 cup cooked, sieved pumpkin
¼ cup milk
4 tablespoons melted butter or margarine
2 cups sifted all-purpose flour
½ teaspoon salt
½ teaspoon soda
1½ teaspoons baking powder
½ teaspoon ginger
½ teaspoon cinnamon
1 2 teaspoon nutmeg
½ cup coarsely chopped nuts (optional)
½ cup coarsely chopped raisins (optional)
Beat eggs in mixing bowl. Beat in sugar until light and
fluffy. Stir in pumpkin, milk and melted butter or marga-
rine. Sift flour with dry ingredients and stir in with
raisins and nuts, if desired, stirring just enough to mois-
ten flour. Do not beat or overstir.
Fill greased muffin pans ½ full or use fluted paper
cupcake containers set in muffin pans. Bake at 375 de-
grees for about 15 minutes or until muffins test done
when pressed lightly on top with finger tip. Yields about
18 medium-size muffins.
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# Pumpkin Muffins
## Ingredients
- 2 eggs
- 3/4 cup brown sugar, firmly packed
- 1 cup cooked, sieved pumpkin
- 1/4 cup milk
- 4 Tbsp melted butter or margarine
- 2 cups sifted all-purpose flour
- 1/2 tsp salt
- 1/2 tsp soda
- 1 1/2 tsp baking powder
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup coarsely chopped nuts (optional)
- 1/2 cup coarsely chopped raisins (optional)
## Instructions
1. Beat eggs in mixing bowl. Beat in sugar until light and fluffy.
2. Stir in pumpkin, milk, and melted butter or margarine.
3. Sift flour with dry ingredients and stir in with raisins and nuts, if desired, stirring just enough to moisten flour. Do not beat or overstir.
4. Fill greased muffin pans 1/2 full or use fluted paper cupcake containers set in muffin pans.
5. Bake at 375 degrees for about 15 minutes or until muffins test done when pressed lightly on top with finger tip.
6. Yields about 18 medium-size muffins. -
Zucchini Cookies
ZUCCHINI COOKIES
1 cup shortening
2 cups sugar
2 eggs
2 cups grated zucchini (rind
included)
⅔ teaspoon salt
1 teaspoons vanilla
4 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 cup chopped nuts (optional)
Cream together the shortening and sug-
ar, add eggs, zucchini, salt and vanilla.
Sift flour with cinnamon, baking powder
and soda. Add chopped nuts, if desired.
Bake in a 375 degree oven 8 to 10 min-
utes. Yields 8 dozen.
use ungreased
Pan. Bake 10
min otherwise Crumble
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# Zucchini Cookies
## Ingredients
- 1 cup shortening
- 2 cups sugar
- 2 eggs
- 2 cups grated zucchini (rind included)
- 2/3 tsp salt
- 1 tsp vanilla
- 4 cups flour
- 2 tsp cinnamon
- 2 tsp baking powder
- 2 tsp baking soda
- 1 cup chopped nuts (optional)
## Instructions
1. Cream together the shortening and sugar.
2. Add eggs, zucchini, salt, and vanilla.
3. Sift flour with cinnamon, baking powder, and baking soda.
4. Combine wet and dry ingredients. Add chopped nuts, if desired.
5. Drop onto an ungreased pan.
6. Bake in a 375 degree oven for 10 minutes — bake no less, otherwise cookies will crumble.
7. Yields 8 dozen. -
Spiced Mocha Mix
· SPICED MOCHA MIX
1 cup non-dairy creamer
1 cup cocoa mix
2/3 cup instant coffee powder
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Combine non-dairy creamer (dry), cocoa mix (dry)
instant coffee powder, sugar, cinnamon and nutmeg.
Store in glass jar or other air-tight container. Use 2
teaspoons of Mocha Mix per cup of very hot water.
This recipe isn't quite as instant as the Mocha Mix, but
offers another interesting flavor for a special coffee.
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# Spiced Mocha Mix
## Ingredients
- 1 cup non-dairy creamer (dry)
- 1 cup cocoa mix (dry)
- 2/3 cup instant coffee powder
- 1/2 cup sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
## Instructions
1. Combine non-dairy creamer, cocoa mix, instant coffee powder, sugar, cinnamon, and nutmeg.
2. Store in glass jar or other air-tight container.
3. Use 2 teaspoons of Mocha Mix per cup of very hot water. -
Hildegards Tea / Hildegards Tea (Powdered Mix)
"Hildegards Tea" Martha
2 cups Tang
1/2 cup Nestea
2 small or 1 large pkg.
Wyler Lemonade
1/2 tsp. cinnamon
1/2 tsp. cloves
optional - 1/2 cup sugar
Shake up - 1 1/2 - more
tsp. to cup of boiling water.
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another recipe.
1 C. Tang
1/2 C. instant tea
1 C. sugar
1 small pkg. lemonade
1/2 tsp nutmeg or cinnamon mix
1 tsp cloves.
mix altogether. makes a
powdered mixture. Store in
a jar or plastic container.
Use 1 to 2 tsp to a cup of
water. Works well for either
hot or cold drinks.
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# "Hildegards Tea"
*From Martha*
## Ingredients
- 2 cups Tang
- 1/2 cup Nestea
- 2 small or 1 large pkg. Wyler Lemonade
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- Optional: 1/2 cup sugar
## Instructions
1. Shake up all ingredients together.
2. Use 1 1/2 or more tsp to a cup of boiling water.
## Another Recipe
### Ingredients
- 1 cup Tang
- 1/2 cup instant tea
- 1 cup sugar
- 1 small pkg. lemonade
- 1/2 tsp nutmeg or cinnamon
- 1 tsp cloves
## Instructions
1. Mix all ingredients together. Makes a powdered mixture.
2. Store in a jar or plastic container.
3. Use 1 to 2 tsp to a cup of water.
4. Works well for either hot or cold drinks. -
Coffee
from the recipe file of Betty J. Reynolds
?? Coffee
1 1/2 C. Cremora
1 1/4 C. sugar
1 C. instant coffee
1 tsp. cinnamon
2 tsp Cup
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# ? ? Coffee
*From the recipe file of Betty J. Reynolds*
## Ingredients
- 1 1/2 cups Cremora
- 1 1/4 cups sugar
- 1 cup instant coffee
- 1 tsp cinnamon
## Instructions
1. Use 2 tsp per cup of hot water. -
Cappuccino
Cappuccino
1 tablespoon sweetened milk
cocoa powder
1 teaspoon instant coffee
1 cup boiling water
1 tablespoon dry milk
Dash cinnamon
Sugar
Stir cocoa and coffee in heat-proof
mug with water till dissolved. (Add 1
tablespoon dark rum or brandy for ex-
tra warmth.) Add milk, stir until
foamy, sprinkle with cinnamon.
Sweeten to taste. Sip while you watch
the moon cross the sky.
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# Cappuccino
## Ingredients
- 1 Tbsp sweetened milk cocoa powder
- 1 tsp instant coffee
- 1 cup boiling water
- 1 Tbsp dry milk
- Dash cinnamon
- Sugar, to taste
## Instructions
1. Stir cocoa and coffee in a heat-proof mug with boiling water until dissolved.
2. (Add 1 Tbsp dark rum or brandy for extra warmth.)
3. Add dry milk and stir until foamy.
4. Sprinkle with cinnamon.
5. Sweeten to taste.
6. Sip while you watch the moon cross the sky.