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No Fail French Bread
Card 1 Front:
No Fail French Bread
1/2 c warm water
2 yeast cakes
3 Tble. sugar
2 c. hot water
1 Tble. salt
1/3 c. melted shortening or salad oil
6 c. flour
Dissolve yeast in warm water with
sugar. Combine 3 c. flour, & salt. Add
Card 1 Back:
Hot water & 3c. flour beat well. Add
oil and remaining flour & beat well.
Leave dough on mixer & let rest for
10 min., beat down. Repeat rest &
beat 4 more times. Divide dough into
3 balls. Roll each ball into 9X12" rectangle.
Roll like jelly roll. Place on greased
cookie sheet. Brush top of loaves with egg
white or water. Slash diagonally 3 times.
Let rise. Bake 400° for 35 min or
until brown
---
# No Fail French Bread
## Ingredients
- 1/2 cup warm water
- 2 yeast cakes
- 3 Tbsp sugar
- 2 cups hot water
- 1 Tbsp salt
- 1/3 cup melted shortening or salad oil
- 6 cups flour
## Instructions
1. Dissolve yeast in warm water with sugar.
2. Combine 3 cups flour and salt.
3. Add hot water and 3 cups flour; beat well.
4. Add oil and remaining flour and beat well.
5. Leave dough on mixer and let rest for 10 minutes, then beat down. Repeat rest and beat 4 more times (5 rest-and-beat cycles total).
6. Divide dough into 3 balls.
7. Roll each ball into a 9×12" rectangle.
8. Roll up like a jelly roll.
9. Place on a greased cookie sheet.
10. Brush tops of loaves with egg white or water.
11. Slash diagonally 3 times.
12. Let rise.
13. Bake at 400°F for 35 minutes or until brown. -
Sesame Fried Chicken
SESAME FRIED CHICKEN
1 Lynden Fryer, Cut-Up ½ teaspoon monosodium
1 cup flour glutamate
1½ teaspoons salt ½ cup shortening or oil
½ teaspoon pepper ¼ cup sesame seeds
Combine flour and seasonings in paper bag. Dredge chicken
pieces in flour mixture. Brown in hot fat. Cover and cook
slowly for 20 minutes, turning once. Remove from skillet,
cool slightly, then roll each piece in sesame seeds. Return
to skillet and turn each piece until seeds are toasted.
4 to 6 servings.
Card 1 Back:
IT'S A PLEASURE ALWAYS TO SERVE YOUR FAMILY
LYNDEN
Sesame
Fried Chicken
RECIPE CARD
(SEE REVERSE SIDE)
LYNDEN LYNDEN
CUT-UP FRYERS TURKEY
LYNDEN LYNDEN
FRYER PARTS FARM-FRESH EGGS
LYNDEN LYNDEN CANNED
STEWING CHICKENS CHICKEN, TURKEY
AND EGG PRODUCTS
LOOK FOR LYNDEN . . . YOUR FAMILY DESERVES THE BEST
---
# Sesame Fried Chicken
*Recipe by Lynden*
*Serves 4 to 6*
## Ingredients
- 1 Lynden Fryer, cut-up
- 1 cup flour
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp monosodium glutamate
- 1/2 cup shortening or oil
- 1/4 cup sesame seeds
## Instructions
1. Combine flour and seasonings in a paper bag.
2. Dredge chicken pieces in the flour mixture.
3. Brown in hot fat.
4. Cover and cook slowly for 20 minutes, turning once.
5. Remove from skillet and cool slightly.
6. Roll each piece in sesame seeds.
7. Return to skillet and turn each piece until seeds are toasted. -
Beef Stew for Six
Card 1 Front:
BEEF STEW FOR SIX
By Mrs. Ralph W. Snyder, wife of the 1955 State Cattleman of the Year.
2 pounds mature beef, trimmed 6 or more small onions
of bone, fat and most of the 2 stalks celery in 1/4 inch slices
gristle, from chuck, round, shoul- flour
der, arm or rump. 1 tsp. sugar
1/4 pound kidney suet 1/8 tsp. summer savory
6 or more small potatoes, or large 1/8 tsp. sweet basil
ones may be cut in cubes 1/4 tsp. thyme
6 small carrots, or 3 large ones cut 2 to 4 peppercorns
in 1-inch pieces 1 tsp. ground Jamaica ginger
2 tsp. salt
RECOMMENDED BY THE WASHINGTON COW BELLES
Compliments of the WASHINGTON CATTLEMEN'S ASS'N.
(See other side)
Card 1 Back:
Use a heavy pan provided with a tight cover, preferably a Dutch oven.
Fry the suet at a moderate temperature and remove the cracklings.
Cut the meat in one inch squares about 1½ inches long. Brown care-
fully on all sides in the rendered fat, not letting it get too hot. Dredge meat
with flour, sprinkle with 1 tsp. sugar and brown again. Add one pint of boiling
water, cover tightly, and simmer (no boiling) for one and ½ hours.
Peel the onions, hold them in scalding water for five minutes and drain.
Add to stew with the seasonings and other vegetables and simmer one hour
longer. If necessary more water can be added. If steam escapes, kettle is
too hot.
Taste and correct seasoning before serving.
---
# Beef Stew for Six
*Recipe from the kitchen of Mrs. Ralph W. Snyder — 1955*
*Serves 6*
## Ingredients
- 2 pounds mature beef, trimmed of bone, fat, and most of the gristle, from chuck, round, shoulder, arm, or rump
- 1/4 pound kidney suet
- 6 or more small potatoes, or large ones cut in cubes
- 6 small carrots, or 3 large ones cut in 1-inch pieces
- 6 or more small onions
- 2 stalks celery, in 1/4-inch slices
- Flour (for dredging)
- 1 tsp. sugar
- 1/8 tsp. summer savory
- 1/8 tsp. sweet basil
- 1/4 tsp. thyme
- 2 to 4 peppercorns
- 1 tsp. ground Jamaica ginger
- 2 tsp. salt
- 1 pint boiling water (plus more as needed)
## Instructions
1. Use a heavy pan with a tight cover, preferably a Dutch oven. Fry the suet at a moderate temperature and remove the cracklings.
2. Cut the meat into one-inch squares about 1-1/2 inches long. Brown carefully on all sides in the rendered fat, not letting it get too hot.
3. Dredge the browned meat with flour, sprinkle with 1 tsp. sugar, and brown again.
4. Add one pint of boiling water, cover tightly, and simmer (no boiling) for one and one-half hours.
5. Peel the onions, hold them in scalding water for five minutes, and drain.
6. Add the onions to the stew along with the seasonings and other vegetables. Simmer one hour longer. If necessary, more water can be added. If steam escapes, the kettle is too hot.
7. Taste and correct seasoning before serving. -
French Fried Hot Dogs
Card 1 Front:
French Fried Hot Dogs.
355°
1 cup ready mix 1 T sugar
Pancake flour 2/3c water
2 T Corn Meal 10-12 Frankfurters
Card 1 Back:
Phelen
stem 1959
go 1960
Dunstone
Dardsley
---
# French Fried Hot Dogs
*1959*
## Ingredients
- 1 cup ready mix pancake flour
- 2 Tbsp corn meal
- 1 Tbsp sugar
- 2/3 cup water
- 10–12 frankfurters
## Instructions
1. Preheat oil to 355°F.
2. Combine ready mix pancake flour, corn meal, sugar, and water to make a batter.
3. Dip frankfurters in batter and french fry until cooked through and golden. -
Whole Wheat Bread
Whole Wheat Bread
5 cups lukewarm water
1 pk dry yeast.
½ cup honey - or 1 cup
2 Tbs salt
10-12 cup flour.
mix - beat & knead in bowl
until well mixed. Dough should
Card 1 Back:
be some what soft + sticky.
Let rise until double.
Punch down and knead - let
rise again Then punch down
and put into loaf
bake 50 minutes - 350°
3 loafs
---
# Whole Wheat Bread
*Makes 3 loaves*
## Ingredients
- 5 cups lukewarm water
- 1 pkg dry yeast
- 1/2 cup honey (or 1 cup)
- 2 Tbsp salt
- 10–12 cups flour
## Instructions
1. Mix, beat, and knead in bowl until well mixed. Dough should be somewhat soft and sticky.
2. Let rise until double.
3. Punch down and knead. Let rise again.
4. Then punch down and put into loaf pans.
5. Bake 50 minutes at 350°F. -
Dilly Bread
Card 1 Front:
My PetRecipe for DILLY BREAD
1 yeast cake 1 tsp salt
1/4 cup warm water 1/4 tsp soda
1 cup small curd creamed 1 unbeaten egg
cottage cheese 2-2½ cups flour
2 tbsps sugar
1 tbsp minced dried onion 1 tbsp soft butter
1 tbsp melted marg. or oil onion salt
2 tsp dill seed
Soften yeast in warm water. Heat cottage cheese
over low heat until warm. Place all ingredients
in large bowl except the 1tbsp butter
Card 1 Back:
onion salt. Mix together thoroughly and then add
flour slowly. Knead until well blended and the
dough is smooth. Let rise 1 hour in warm place.
Knead down and shape into a round loaf and place
in well greased casserole. Let rise until double,
about 1/2 hour. Bake in preheated oven 350. Bake
40-50 minutes. Brush with butter and lightly
sprinkle with onion salt.
Good served warm with salad.
---
# Dilly Bread
*Recipe from the kitchen of Eva Croshaw*
## Ingredients
- 1 yeast cake
- 1/4 cup warm water
- 1 cup small curd creamed cottage cheese
- 2 Tbsp sugar
- 1 Tbsp minced dried onion
- 1 Tbsp melted margarine or oil
- 2 tsp dill seed
- 1 tsp salt
- 1/4 tsp baking soda
- 1 unbeaten egg
- 2–2 1/2 cups flour
- 1 Tbsp soft butter (for finishing)
- Onion salt (for finishing)
## Instructions
1. Soften yeast in warm water.
2. Heat cottage cheese over low heat until warm.
3. Place all ingredients in a large bowl except the 1 Tbsp soft butter and the finishing onion salt.
4. Mix together thoroughly, then add flour slowly.
5. Knead until well blended and the dough is smooth.
6. Let rise 1 hour in a warm place.
7. Knead down and shape into a round loaf; place in a well-greased casserole.
8. Let rise until doubled, about 1/2 hour.
9. Bake in a preheated oven at 350°F for 40–50 minutes.
10. Brush with the 1 Tbsp soft butter and lightly sprinkle with onion salt.
Good served warm with salad. -
Quick Jerky
Quick Jerky
Wild game or beef - Remove all fat
(this is important) Cut to any size
strips, not over 1/4" to 1/2" thick. Rub
into each strip Morton's sugar cure. Place
in oven on rack and set oven between 140
& 200°. Leave door ajar so moisture can
escape and dry meat to taste. After strips
are dried you may paint them with
Liquid Smoke or A-1 sauce
Card 1 Back: blank
---
# Quick Jerky
## Ingredients
- Wild game or beef
- Morton's sugar cure
- Liquid Smoke or A-1 sauce (optional, for finishing)
## Instructions
1. Remove all fat from the meat (this is important).
2. Cut into strips of any size, not over 1/4" to 1/2" thick.
3. Rub Morton's sugar cure into each strip.
4. Place strips on a rack in the oven and set oven temperature between 140°F and 200°F.
5. Leave the oven door ajar so moisture can escape.
6. Dry the meat to taste.
7. After strips are dried, you may paint them with Liquid Smoke or A-1 sauce. -
Chinese Noodle Casserole
Chinese Noodle
casserole
1/3 3oz. can Chow Mein
noodles
1/2 cup chopped celery (nuts)
1/2 can tuna (nuts)
1/4 can bean sprouts
(drained)
1/2 can mushroom soup
2 tablespoons water & bean
liquid 1/4 cup chopped onion
Card 1 Back:
Saute onion and celery in
1 tablespoon butter (do not
brown) add the bean
liquid, can and simmer
until celery is done 5 min.
add other ingredients and
put in greased casserole.
small * Bake 20-30 min.
at 375
---
# Chinese Noodle Casserole
## Ingredients
- 1/3 of a 3 oz. can chow mein noodles
- 1/2 cup chopped celery
- 1/2 can tuna
- 1/4 can bean sprouts, drained
- 1/2 can mushroom soup
- 2 tablespoons water and bean liquid combined
- 1/4 cup chopped onion
- 1 Tbsp butter
## Instructions
1. Sauté onion and celery in 1 Tbsp butter (do not brown).
2. Add the bean liquid and the can of mushroom soup; simmer until celery is done, about 5 minutes.
3. Add other ingredients and put in a greased small casserole dish.
4. Bake 20–30 minutes at 375°F. -
Hamburg Steak
Hamburg Stake
1½ lb. ground beef
½ cup soft bread krums.
1 c milk.
1t salt
¼ t pepper
1 t Worcestershire sauce.
1. Mix beef, crums, milk
and seasonings together
Card 1 Back:
2. Heat shorting in frying
pan. Add meat mixture
by tablespoonfuls &
flatten into cakes.
3. Cook cakes until
brown.
---
# Hamburg Steak
## Ingredients
- 1 1/2 lb ground beef
- 1/2 cup soft bread crumbs
- 1 cup milk
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp Worcestershire sauce
## Instructions
1. Mix beef, crumbs, milk and seasonings together.
2. Heat shortening in frying pan. Add meat mixture by tablespoonfuls and flatten into cakes.
3. Cook cakes until brown. -
Oven Stew Short Ribs
OVEN STEW SHORT RIBS
By Florence Harting, Dayton, Washington, Past President of State Cow
Belles Association and wife of John Harting, a former Columbia County
Cattleman of the Year.
2 lbs. boned short ribs 4 carrots
or round steak Flour, salt, pepper, paprika
1 can small onions (garlic salt and Worcestershire
1 can small new potatoes sauce optional)
Cut beef in small pieces, roll in flour, and braise meat in small amount
of fat. Put in baking dish. Add flour to fat in braising pan, adding liquid
of onions and potatoes to make gravy.
RECOMMENDED BY THE WASHINGTON COW BELLES
Compliments of the WASHINGTON CATTLEMEN'S ASS'N.
(See other side)
Back:
Some water may be necessary. Pour gravy over beef. Cover and bake
2½ hours at 325° F. Add whole canned onions and potatoes and sliced
carrots. Season. Bake 1 hour longer. Serves six.
(I like to bone some of the short ribs and freeze pieces cut in cubes
for stew.)
Short ribs are among the many Thrifty Beef Buys. You can easily
bone them out yourself and save money. They can be used many different
ways.
---
# Oven Stew Short Ribs
*Recipe from the kitchen of Florence Harting, Dayton, Washington*
*Serves 6*
## Ingredients
- 2 lbs. boned short ribs or round steak
- 1 can small onions
- 1 can small new potatoes
- 4 carrots, sliced
- Flour
- Salt, pepper, paprika
- Garlic salt and Worcestershire sauce (optional)
- Fat (for braising)
- Water (as needed)
## Instructions
1. Cut beef into small pieces and roll in flour.
2. Braise meat in a small amount of fat. Transfer to a baking dish.
3. Add flour to the fat remaining in the braising pan. Add the liquid from the canned onions and potatoes to make a gravy. Add some water if necessary.
4. Pour gravy over the beef. Cover and bake at 325°F for 2 1/2 hours.
5. Add the whole canned onions, whole canned potatoes, and sliced carrots. Season with salt, pepper, paprika, and optionally garlic salt and Worcestershire sauce.
6. Bake 1 hour longer. -
Venison Jerky
Venison Jerky
1 pkg. instant meat marinade
3/4 c. cold water — 1/2 tsp. liquid smoke
1/4 tsp. garlic powder - 1/4 tsp. onion powder
1/4 tsp. black pepper - 1/2 tsp. Tabasco sauce
Cover meat with marinade, piercing
meat with fork. Marinate overnight. Dry
at 150°-175° in oven for 3-3½ hours.
Back: blank
---
# Venison Jerky
## Ingredients
- 1 pkg. instant meat marinade
- 3/4 cup cold water
- 1/2 tsp. liquid smoke
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. black pepper
- 1/2 tsp. Tabasco sauce
## Instructions
1. Combine marinade package, cold water, liquid smoke, garlic powder, onion powder, black pepper, and Tabasco sauce.
2. Cover meat with marinade, piercing meat with a fork to allow penetration.
3. Marinate overnight.
4. Dry at 150°–175°F in oven for 3–3 1/2 hours.
## Editor's Notes
- **Venison quantity not specified** — the card lists no amount of venison. A standard packet of instant meat marinade typically treats 1–2 lbs. of meat.
- **"instant meat marinade"** — a packaged dry or liquid marinade mix common in mid-20th century cooking; brands such as Adolph's Meat Marinade were widely available in this era. -
No Fail French Bread
No Fail French Bread
1/2 c. warm water
2 yeast cakes
2 c. hot water
3 Tablespoons Sugar
1 Tablespoon Salt
1/3 c. melted shortening or salad oil
6 c. flour
Dissolve yeast in warm water + sugar.
Combine remaining ingredients, using
Back:
only 3 c. flour, beat well. Add remaining
flour to make soft dough. Let dough
rest for 10 minutes + punch down. Let
rest + punch down for total of 5 times.
Turn dough on floured board- Knead to
coat dough- divide into 2 or 3 parts-
roll into rectangle + roll up like jelly roll.
Place on greased cookie sheet. Brush tops
with beaten egg whites or water, sprinkle
with sesame seed, slash top diagonally 3
times. Let rise. Bake at 400° for about 30
min- or until done
---
# No Fail French Bread
## Ingredients
- 1/2 cup warm water
- 2 yeast cakes
- 2 cups hot water
- 3 Tbsp sugar
- 1 Tbsp salt
- 1/3 cup melted shortening or salad oil
- 6 cups flour
- Beaten egg whites or water (for brushing tops)
- Sesame seeds (for topping)
## Instructions
1. Dissolve yeast in warm water and sugar.
2. Combine remaining ingredients, using only 3 cups of the flour; beat well.
3. Add remaining flour to make a soft dough.
4. Let dough rest for 10 minutes, then punch down. Let rest and punch down for a total of 5 times.
5. Turn dough out onto a floured board; knead to coat dough.
6. Divide into 2 or 3 parts; roll each into a rectangle and roll up like a jelly roll.
7. Place on a greased cookie sheet.
8. Brush tops with beaten egg whites or water; sprinkle with sesame seeds; slash top diagonally 3 times.
9. Let rise.
10. Bake at 400°F for about 30 minutes, or until done.