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1¼ Cup French Dressing
1¼ cup French Dressing
1 teaspoon Mustard pepper
1 " paprika 1 cup oil
1 " sugar ¼ cup vinega[r]
1½ " salt or lemon jui[ce]
Method
(1) place ingredients in a bottle
shake well just before serving
Note
1 teaspoon horse radish
1 Tablespoon tomato catsup or a bit
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of onion juice may be added (2)
If a red dressing is desired add more
paprika in preparing small
amounts for immediate use add a
small cube of ice which helps to
thicken.
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# 1¼ Cup French Dressing
*Makes 1¼ cups*
## Ingredients
- 1 tsp mustard
- 1 tsp pepper
- 1 tsp paprika
- 1 cup oil
- 1 tsp sugar
- 1/4 cup vinegar or lemon juice
- 1 1/2 tsp salt
### Optional Add-ins (Note)
- 1 tsp horseradish
- 1 Tbsp tomato catsup
- A bit of onion juice
## Instructions
1. Place all ingredients in a bottle.
2. Shake well just before serving.
### Notes
3. If a red dressing is desired, add more paprika.
4. In preparing small amounts for immediate use, add a small cube of ice, which helps to thicken. -
15 Minute Cuke Pickles
15 min Cuke pickles
4 qt cukes sliced or chunked 1 tsp Black pepper
3 c. water 1 tsp ground cloves
5 c Cider Vinegar 1 tsp cinnamon
5 c sugar 3 tsp salt
Use select fresh cukes, wash, soak in cold
water short time. Mix vinegar, sugar, water
salt & spice. Put on stove & let stand bail
Drain cukes. Add vinegar mixture & allow
to bail again. Bail 5 min then put in jars
& seal while hot.
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# 15 Minute Cuke Pickles
## Ingredients
- 4 qt cucumbers, sliced or chunked
- 3 c water
- 5 c cider vinegar
- 5 c sugar
- 1 tsp black pepper
- 1 tsp ground cloves
- 1 tsp cinnamon
- 3 tsp salt
## Instructions
1. Select fresh cucumbers, wash, and soak in cold water a short time.
2. Mix vinegar, sugar, water, salt, and spices together.
3. Put on stove and let come to a boil.
4. Drain cucumbers.
5. Add vinegar mixture to cucumbers and allow to boil again.
6. Boil 5 minutes, then put in jars and seal while hot. -
3 Bean Baked Beans
3 Bean Baked Beans
1/2 lb ground beef }
bacon } brown 2 tbls molasses
1/2 c chopped onion } 2 " prepared
mustard
2c -16oz- pork & beans 1/2 tsp chili powder
1 can butter beans rinsed & drained 1/2 tsp salt.
1con Kidney beans R + D.
1/2c brown sugar 350° 1 hr.
1/4c w sugar
1/2 c katsup
1/2 c barbeque sauce
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# 3 Bean Baked Beans
## Ingredients
- 1/2 lb ground beef
- Bacon (6 slices, chopped)
- 1/2 cup chopped onion
- 2 cups (16 oz) pork & beans
- 1 can butter beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup ketchup
- 1/2 cup barbeque sauce
- 2 Tbsp molasses
- 2 Tbsp prepared mustard
- 1/2 tsp chili powder
- 1/2 tsp salt
## Instructions
1. Brown ground beef, bacon, and chopped onion together.
2. Combine browned meat mixture with pork & beans, butter beans, kidney beans, brown sugar, white sugar, ketchup, barbeque sauce, molasses, prepared mustard, chili powder, and salt.
3. Bake at 350° for 1 hour. -
3 Bean Dish
3 Bean Dish
3 large cans of Bushes Baked Beans
2 cans of Lima Beans drained
2 cans of Butter Beans (do not drain)
(may substitute other beans for Lima Beans or Butter Beans)
1 lb of ground beef browned with 1 chopped onion
Place the above ingredients into a crock pot and then add:
1/2 cup brown sugar
3/4 cup ketchup
2 tablespoons vinegar
2 tablespoons mustard
2 tablespoons soy sauce
Cook in crock pot on high for 1 hour or low for 2 hours
May cook on stove top (heat till warm)
Serves 15
(may cut recipe ingredients in half for smaller serving size)
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# 3 Bean Dish
## Ingredients
- 3 large cans Bush's Baked Beans
- 2 cans Lima Beans, drained
- 2 cans Butter Beans, do not drain (may substitute other beans for Lima Beans or Butter Beans)
- 1 lb ground beef, browned with 1 chopped onion
- 1/2 cup brown sugar
- 3/4 cup ketchup
- 2 Tbsp vinegar
- 2 Tbsp mustard
- 2 Tbsp soy sauce
## Instructions
1. Place the baked beans, lima beans, butter beans, and browned ground beef with onion into a crock pot.
2. Add the brown sugar, ketchup, vinegar, mustard, and soy sauce.
3. Cook on high for 1 hour or low for 2 hours. May also cook on stove top, heating until warm.
4. Serves 15. May cut recipe ingredients in half for a smaller serving size. -
3 Day Cucumber Chips
3 day cucumber chips
1 pk of medium size cucumbers
tub full salt and boiling
water to cover. First wash
cucumbers and place in crock
and pour over boiling water wit
salt, do this for 3 days. fourth
day slice into chips, add all
cup of sugar to a cup of
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vinegar enough to cover chips &
boil the sugar & vinegar and
pour chips. Do this for 3 days-
and 4th day, drain again,
and add a little sprig of
black ground pepper, to vinegar and pour
hot into jars and seal at
once (about 3 qts vinegar)*
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# 3 Day Cucumber Chips
*Yield: approximately 3 quarts*
## Ingredients
### Brine (Days 1–3)
- 1 peck (approximately 10 to 12 lbs) medium cucumbers
- 1 cup pickling salt per gallon boiling water (enough to cover cucumbers)
### Syrup (Days 4–6)
- 3 qts white vinegar (approximately, divided across 3 days)
- 1 cup sugar per cup of vinegar used each day (see Editor's Notes)
### Final Day (Day 7)
- Remaining vinegar from syrup stage
- Ground black pepper to taste
## Instructions
### Days 1 Through 3 — Brine Stage
1. Wash cucumbers thoroughly and place in a large crock.
2. Dissolve salt in boiling water (approximately 1 cup salt per gallon water).
3. Pour boiling salt water over cucumbers to cover completely.
4. Repeat this process each day for 3 days — drain, pour fresh boiling salt water over cucumbers daily.
### Day 4 — Slice and Begin Syrup Stage
1. Drain cucumbers and slice into chips.
2. Combine 1 cup sugar with 1 cup vinegar per batch; bring to a boil.
3. Pour hot syrup over cucumber chips to cover.
4. Repeat daily for 3 days — each day drain off syrup, add fresh sugar and vinegar in equal parts, bring to a boil, and pour back over chips.
### Day 7 — Final Pack and Seal
1. Drain chips completely.
2. Heat remaining vinegar with a generous pinch of ground black pepper to boiling.
3. Pack chips into sterilized jars.
4. Pour hot vinegar over chips to cover.
5. Seal jars immediately while hot. Process according to current canning guidelines.
## Editor's Notes
- **"1 pk cucumbers"** = 1 peck, approximately 10 to 12 lbs whole cucumbers. Standard market quantity of the era; consistent with other large-batch preserve recipes in this collection. -
3-6-9 Icing
3-6-9 Icing
for cake or cookies
3 tbsp butter
6 tbsp canned cream
9 tbsp Brown sugar
Stir together & boil rapidly 1 Min
Remove from fire & beat
2 cups powdered sugar into
it until smooth & easy to
spread
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# 3-6-9 Icing for Cake or Cookies
## Ingredients
- 3 Tbsp butter
- 6 Tbsp canned cream
- 9 Tbsp brown sugar
- 2 cups powdered sugar
## Instructions
1. Stir butter, canned cream, and brown sugar together and boil rapidly for 1 minute.
2. Remove from heat and beat 2 cups of powdered sugar into it until smooth and easy to spread.
## Editor's Notes
- **"canned cream"** — evaporated milk sold in cans, commonly used in mid-20th century baking as a shelf-stable substitute for fresh cream. Also sometimes called "canned milk" or "evaporated cream." -
7 Ingredient Casserole
7 Ingredient Casserole (Stracks)
1 (can or 2 cups) white meat of chicken
1 " Cream of Mushroom Soup
1 " " " Chicken Soup
1 - 7oz can Sliced Mushrooms
1 - can Water Chestnuts sliced
1 - small can Pet Milk
1 - Can Chinese Noodles
Combine all ingredients including
liquids. Bake in casserole at 350° for 45
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# 7 Ingredient Casserole
## Ingredients
- 1 can (or 2 cups) white meat of chicken
- 1 can Cream of Mushroom Soup
- 1 can Cream of Chicken Soup
- 1 (7 oz) can sliced mushrooms
- 1 can water chestnuts, sliced
- 1 small can Pet (evaporated) Milk
- 1 can Chinese noodles
## Instructions
1. Combine all ingredients including liquids.
2. Bake in casserole at 350° for 45 minutes. -
Acini-De-Pepe Salad
acini - De - pepe Salad
1 c. acini - De - pepe pasta
1 c. Sugar
2 tbsp. flour
1/2 tsp Salt
3 egg yolks, beaten .
1 20z can pineapple tid bits
1 20z can pineapple crushed
2 11oz cans Mandrin oranges
1 10 1/2oz bag mini Marsh mallows
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1 12oz cool whip
Cook pasta, Drain, cool
In medium pan Combine
1 3/4c pineapple juice
sugar, flour, Salt, eggs Cook
until thick Cook.
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# Acini-De-Pepe Salad
## Ingredients
- 1 cup acini-de-pepe pasta
- 1 cup sugar
- 2 Tbsp flour
- 1/2 tsp salt
- 3 egg yolks, beaten
- 1 20 oz can pineapple tid bits
- 1 20 oz can pineapple crushed
- 2 11 oz cans mandarin oranges
- 1 10 1/2 oz bag mini marshmallows
- 1 12 oz Cool Whip
- 1 3/4 cup pineapple juice
## Instructions
1. Cook pasta, drain, and cool.
2. In a medium pan, combine pineapple juice, sugar, flour, salt, and eggs.
3. Cook until thick. Cool. -
Aletha's Strawberry Pie
Aletha's Strawberry Pie
1 Baked pie shell - Cooled
1 pint fresh berries stemmed
washed & laid in pie shell
1 package frozen strawberries
3/4 C. sugar
1/4 C. flour
Pinch salt
Cook above until
thickened. While still
hot pour in 1/4 C.
Strawberry Jello
powder. Stir until
dissolved
Cool
Pour over berries
Chill
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Communicate
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# Aletha's Strawberry Pie
*Recipe from the kitchen of Aletha*
## Ingredients
- 1 baked pie shell, cooled
- 1 pint fresh strawberries, stemmed, washed, and laid in pie shell
- 1 package frozen strawberries
- 3/4 cup sugar
- 1/4 cup flour
- Pinch of salt
- 1/4 cup strawberry Jello powder
## Instructions
1. Stem, wash, and lay the fresh berries in the cooled baked pie shell.
2. Combine the frozen strawberries, sugar, flour, and salt in a saucepan.
3. Cook the mixture until thickened.
4. While still hot, pour in 1/4 cup strawberry Jello powder and stir until dissolved.
5. Cool the mixture.
6. Pour the cooled mixture over the berries in the pie shell.
7. Chill until set. -
Alfajores
ALFAJORES
2/3 cup butter or margarine
1 cup sugar
1 egg
2 egg yolks
1 teaspoon vanilla extract
2 teaspoons grated lemon rind
2 cups cornstarch (yes, cups)
1/2 cup flour
1 teaspoon baking powder
1 tablespoon brandy
Cream butter, add sugar and continue creaming. Add
the egg and egg yolks, beating until light and frothy. Add
the vanilla and rind. Sift the cornstarch, flour and baking
powder and add to butter mixture, mixing well. Add
brandy. Blend until dough is smooth.
Chill dough in refrigerator for a few hours, or until
firm enough to roll out. Preheat oven to 325 degrees. Roll
dough 1/2-inch thick on a floured surface. Cut into rounds
with a 1 3/4-inch floured cookie cutter. Place on buttered
baking sheet. Bake at 325 degrees for 15 to 20 minutes,
or until very lightly browned. Set aside to cool. Fill each
pair of cookies with Dulce de Leche. Roll edges in coco-
nut. Yield: 24 filled cookies.
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# Alfajores
*Yields 24 filled cookies*
## Ingredients
- 2/3 cup butter or margarine
- 1 cup sugar
- 1 egg
- 2 egg yolks
- 1 tsp vanilla extract
- 2 tsp grated lemon rind
- 2 cups cornstarch (yes, cups)
- 1/2 cup flour
- 1 tsp baking powder
- 1 Tbsp brandy
**For filling and finishing:**
- Dulce de Leche (amount as needed)
- Shredded coconut (amount as needed)
## Instructions
1. Cream butter, add sugar and continue creaming.
2. Add the egg and egg yolks, beating until light and frothy.
3. Add the vanilla and lemon rind.
4. Sift the cornstarch, flour, and baking powder together, then add to butter mixture, mixing well.
5. Add brandy. Blend until dough is smooth.
6. Chill dough in refrigerator for a few hours, or until firm enough to roll out.
7. Preheat oven to 325°F.
8. Roll dough 1/2-inch thick on a floured surface.
9. Cut into rounds with a 1 3/4-inch floured cookie cutter.
10. Place on a buttered baking sheet.
11. Bake at 325°F for 15 to 20 minutes, or until very lightly browned.
12. Set aside to cool completely.
13. Fill each pair of cookies with Dulce de Leche.
14. Roll the edges in shredded coconut. -
Alice Hills Pickles
(1 1/4 lb = 1 qt.)
Alice Hills Pickles
4 c Water Bring to a boil
4 c White Vinegar and then pour
4 c Sugar over sliced pickles
6 t Salt in the jars.
1 Dill head in each Jar.
Process for - 3 min.
Above ingredients enough for - 6-7 qts.
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# Alice Hills Pickles
*Recipe from the kitchen of Alice Hill*
*Yields 6–7 quarts*
## Ingredients
- 4 cups water
- 4 cups white vinegar
- 4 cups sugar
- 6 tsp salt
- 1 dill head per jar
- Sliced cucumbers (to fill jars)
## Instructions
1. Slice cucumbers and pack into quart jars, placing 1 dill head in each jar.
2. Combine water, white vinegar, sugar, and salt in a pot. Bring to a boil.
3. Pour the hot brine over the sliced cucumbers in the jars.
4. Process (water bath can) for 3 minutes. -
All-Bran Muffins
2 tablespoons shortening 3/4 cup milk
1/4 cup sugar 1 cup flour
1 egg 1/2 teaspoon salt
1 cup Kellogg's All-Bran 21/2 teaspoons baking powder
Cream shortening and sugar thoroughly; add egg and beat until creamy. Add All-Bran
and milk; let soak until the moisture is taken up. Sift flour with salt and baking powder;
add to first mixture and stir only until flour disappears. Fill greased muffin pans two-thirds
full and bake in moderate oven (400° F.) about 30 minutes.
Yield: 8 large muffins (3" in diameter) or 12 small (21/4" in diameter).
Note: When sour milk or buttermilk is used instead of sweet milk, use 1/2 teaspoon soda
and only 1 teaspoon baking powder.
H. E-119 Printed in U. S. A.
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# All-Bran Muffins
## Ingredients
- 2 Tbsp shortening
- 1/4 cup sugar
- 1 egg
- 1 cup Kellogg's All-Bran
- 3/4 cup milk
- 1 cup flour
- 1/2 tsp salt
- 2 1/2 tsp baking powder
## Instructions
1. Cream shortening and sugar thoroughly; add egg and beat until creamy.
2. Add All-Bran and milk; let soak until the moisture is taken up.
3. Sift flour with salt and baking powder; add to first mixture and stir only until flour disappears.
4. Fill greased muffin pans two-thirds full and bake in a moderate oven (400°F) about 30 minutes.
## Notes
Yield: 8 large muffins (3" in diameter) or 12 small (2 1/4" in diameter).
When sour milk or buttermilk is used instead of sweet milk, use 1/2 tsp baking soda and only 1 tsp baking powder.