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Favorite Bread Sticks
Card 1 Front:
Favorite Bread Sticks
1 pkg. dry yeast
1 ½ c. warm water
1 Tble. malted milk powder
1 Tble. honey
1 tea. salt
4 to 4 ½ c. unsifted flour
Dissolve yeast in water and honey. Add
remaining ingredients. Knead lightly -
add more flour if necessary for dough
Card 1 Back:
to form a ball. Divide dough into 12 pieces
& shape into long rope 12-14 inches long or
24 small sticks. Place on grease cookie
sheet & Brush tops with melted butter.
Sprinkle with seasoning salt, coarse salt,
parmesan cheese, poppy seeds, sesame
seeds, herb mixture, etc. Allow to rise
15-30 min. Bake 400° for about 20
min. until lightly brown
---
# Favorite Bread Sticks
## Ingredients
- 1 pkg. dry yeast
- 1 1/2 c. warm water
- 1 Tbsp. malted milk powder
- 1 Tbsp. honey
- 1 tsp. salt
- 4 to 4 1/2 c. unsifted flour
### Toppings (as desired)
- Melted butter (for brushing)
- Seasoning salt
- Coarse salt
- Parmesan cheese
- Poppy seeds
- Sesame seeds
- Herb mixture
## Instructions
1. Dissolve yeast in warm water and honey.
2. Add remaining ingredients. Knead lightly, adding more flour if necessary for dough to form a ball.
3. Divide dough into 12 pieces and shape into long ropes 12–14 inches long, or 24 small sticks.
4. Place on a greased cookie sheet and brush tops with melted butter.
5. Sprinkle with any desired toppings: seasoning salt, coarse salt, parmesan cheese, poppy seeds, sesame seeds, herb mixture, etc.
6. Allow to rise 15–30 minutes.
7. Bake at 400°F for about 20 minutes, until lightly brown. -
Pineapple Dillies / Pineapple-Lemon Peas / Pineapple-Chili Green Beans
PINEAPPLE DILLIES
1 pound carrots 2 tablespoons butter or margarine
1/2 cup water 3/4 cup pineapple chunks
1/2 teaspoon salt 1/4 teaspoon dried dill
3 green onions Salt and pepper
Cut carrots into 3-inch strips; put in 10-inch skillet with water and
salt; cover tightly and simmer until tender-crisp, 5 to 10 minutes.
Cut onions into thin diagonal slices. Push carrots to one side of
skillet. Add butter to liquid in pan (about a tablespoon will be left).
Turn up heat. When bubbly add drained pineapple chunks, onion
and dill. Heat and stir a minute or two. Combine with carrots.
Season with additional salt and pepper, if desired. 4 servings.
(over)
Back:
Use the same cooking method to make:
PINEAPPLE-LEMON PEAS
2 pounds fresh peas 3/4 cup drained pineapple
1/2 cup water chunks
1/2 teaspoon salt 1/2 teaspoon grated lemon rind
2 tablespoons butter or margarine 1 teaspoon lemon juice
(Cook peas just till tender. Add 1 chopped pimiento, if desired.)
PINEAPPLE-CHILI GREEN BEANS
1 pound fresh green beans 2 tablespoons butter or margarine
1/2 cup water 1/2 teaspoon chili powder
1/2 teaspoon salt 3/4 cup drained pineapple chunks
(Cut beans into 1 1/2-inch diagonal pieces. Cook till tender-crisp, 10
to 12 minutes.)
SF-9326-HE-461-F LITHO IN U.S.A.
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# Pineapple Dillies
*Makes 4 servings*
## Ingredients
- 1 pound carrots
- 1/2 cup water
- 1/2 tsp salt
- 3 green onions
- 2 Tbsp butter or margarine
- 3/4 cup pineapple chunks, drained
- 1/4 tsp dried dill
- Salt and pepper, to taste
## Instructions
1. Cut carrots into 3-inch strips. Place in a 10-inch skillet with water and salt.
2. Cover tightly and simmer until tender-crisp, 5 to 10 minutes.
3. Cut onions into thin diagonal slices.
4. Push carrots to one side of skillet.
5. Add butter to the liquid remaining in the pan (about a tablespoon will be left). Turn up the heat.
6. When bubbly, add drained pineapple chunks, onion, and dill. Heat and stir for a minute or two.
7. Combine with carrots. Season with additional salt and pepper, if desired.
---
# Pineapple-Lemon Peas
*Makes 4 servings (inferred — see Editor's Notes)*
## Ingredients
- 2 pounds fresh peas
- 1/2 cup water
- 1/2 tsp salt
- 2 Tbsp butter or margarine
- 3/4 cup drained pineapple chunks
- 1/2 tsp grated lemon rind
- 1 tsp lemon juice
- 1 chopped pimiento (optional)
## Instructions
1. Use the same cooking method as Pineapple Dillies (above).
2. Cook peas just until tender.
3. Add pimiento, if desired.
---
# Pineapple-Chili Green Beans
*Makes 4 servings (inferred — see Editor's Notes)*
## Ingredients
- 1 pound fresh green beans
- 1/2 cup water
- 1/2 tsp salt
- 2 Tbsp butter or margarine
- 1/2 tsp chili powder
- 3/4 cup drained pineapple chunks
## Instructions
1. Use the same cooking method as Pineapple Dillies (above).
2. Cut beans into 1 1/2-inch diagonal pieces.
3. Cook until tender-crisp, 10 to 12 minutes. -
Bean Salad
Bean Salad from Tommie Anne Davis
1 can yellow Wax beans drained
1 " green string beans "
1 " garbanzo beans "
1 " dark red kidney beans including
juice
1/4 cup chopped green pepper
2 " celery thinly sliced
1/2 " sliced onions
Dressing
1 cup sugar
1 1/8 cups White Vinegar
Back:
3/4 cup oil
Mix well. Pour over
vegetables and marinate
overnight in refrigerator.
Absolutely necessary to
blend flavors. Keeps one
Month.
---
# Bean Salad
*Recipe from the kitchen of Tommie and Anne Davis*
## Ingredients
### Salad
- 1 can yellow wax beans, drained
- 1 can green string beans, drained
- 1 can garbanzo beans, drained
- 1 can dark red kidney beans, including juice
- 1/4 cup chopped green pepper
- 2 cups celery, thinly sliced
- 1/2 cup sliced onions
### Dressing
- 1 cup sugar
- 1 7/8 cups white vinegar
- 3/4 cup oil
## Instructions
1. Combine all salad vegetables in a large bowl.
2. Mix dressing ingredients (sugar, white vinegar, and oil) together well.
3. Pour dressing over vegetables and stir to combine.
4. Marinate overnight in refrigerator — absolutely necessary to blend flavors.
5. Keeps one month (refrigerated). -
Favorite Bread Sticks
Favorite Bread Sticks
1 pkg dry yeast
1 1/2 c. warm water
1 Tablespoon malted milk powder
1 Tablespoon honey
1 teas. salt
4 to 4 1/2 c. unsifted flour
Dissolve yeast in water + honey. Add m. milk
powder, salt, + flour. Knead until dough
forms a ball. Divide dough into 12 large
Back:
pieces or 24 small pieces. Form into rope.
Place on greased cookie sheet. Brush
tops with melted butter. Sprinkle with
one of the following seasoning salt,
coarse salt, Parmesan cheese, poppy
seeds, sesame seeds, herb mixture,
etc. Allow to rise 15-30 min.
Bake 400° for about 15 min.
---
# Favorite Bread Sticks
*Makes 12 large or 24 small breadsticks*
## Ingredients
- 1 pkg dry yeast
- 1 1/2 cups warm water
- 1 Tbsp malted milk powder
- 1 Tbsp honey
- 1 tsp salt
- 4 to 4 1/2 cups unsifted flour
- Melted butter, for brushing
- Topping of choice: seasoning salt, coarse salt, Parmesan cheese, poppy seeds, sesame seeds, herb mixture, etc.
## Instructions
1. Dissolve yeast in warm water and honey.
2. Add malted milk powder, salt, and flour.
3. Knead until dough forms a ball.
4. Divide dough into 12 large pieces or 24 small pieces.
5. Form each piece into a rope.
6. Place on a greased cookie sheet.
7. Brush tops with melted butter.
8. Sprinkle with one of the following toppings: seasoning salt, coarse salt, Parmesan cheese, poppy seeds, sesame seeds, herb mixture, etc.
9. Allow to rise 15–30 minutes.
10. Bake at 400°F for about 15 minutes. -
Biscuits
Biscuits cut in half
1 c. sifted flour..
1½ teas Baking Power.
½ t. salt
Cut in finely 2 tablespoons shortening
ster into - make
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# Biscuits
*(Split for serving)*
*Makes approximately 6 to 8 biscuits*
## Ingredients
- 1 cup flour, sifted
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp shortening
- 1/3 to 1/2 cup milk
## Instructions
1. Preheat oven to 450°F. Lightly grease a baking sheet.
2. Sift together flour, baking powder, and salt into a large bowl.
3. Cut in shortening finely until mixture resembles fine crumbs — finer than coarse crumbs, with no visible pieces of shortening remaining.
4. Stir in milk gradually, adding just enough to form a soft, slightly sticky dough. Do not overmix.
5. Turn dough out onto a lightly floured surface and knead gently 8 to 10 times.
6. Pat or roll to approximately 1/2 inch thickness.
7. Cut into rounds with a floured biscuit cutter.
8. Place on prepared baking sheet with sides just touching for soft sides, or spaced apart for crispier sides.
9. Bake at 450°F for 10 to 12 minutes until risen and golden brown.
10. Split biscuits in half and serve warm. -
Vegetables Mold
Vegetables Mold.
1 T. gelatin
3 T. cold water
1 c. water, boiling
1/4 t salt
1 T. lemon juice
1/4 c. diced celery
1/4 c. shredded cabbage
1/4 c. grated carrot.
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1. Mix gelatin with water.
set aside 5 min.
2. Add softened gelatin
to boiling water, stirring
3. Add vegetables gelatin
mixture, stirring lightly.
Pour into molds; chill
until set
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# Vegetables Mold
## Ingredients
- 1 Tbsp gelatin
- 3 Tbsp cold water
- 1 c boiling water
- 1/4 tsp salt
- 1 Tbsp lemon juice
- 1/4 c diced celery
- 1/4 c shredded cabbage
- 1/4 c grated carrot
## Instructions
1. Mix gelatin with water. Set aside 5 minutes.
2. Add softened gelatin to boiling water, stirring.
3. Add vegetables to gelatin mixture, stirring lightly.
4. Pour into molds; chill until set. -
Instant Stuffing
Instant Stuffing
4 C. large bread crumbs or pieces
1 t instant minced onion 1/4 t leaf sage crumbled
1 t. parsley flakes 1/2 t. salt
1/2 t. leaf thyme crumbled 1/4 t. pepper
Heat bread crumbs in shallow pan at
350° for 5-10 minutes or until dry.
Combine with onions parsley, thyme
sage, salt & pepper in a large bowl.
Cover & store at room temperature.
This keeps for weeks.
Back:
To use Melt 3 T. butter; stir into
crumb mixture in large bowl. add 1/2
C. to 3/4 C. chicken broth. Stirring gently
place in 4 cup baking dish; Cover
bake 350° for 30 minutes, adding more
broth if necessary recipe can be
varied by adding 1/4 C. minced celery
or 1/4 C. chopped nuts, or 2 tablespoons
sesame seeds.
---
# Instant Stuffing
## Ingredients
- 4 cups large bread crumbs or pieces
- 1 tsp instant minced onion
- 1/4 tsp leaf sage, crumbled
- 1 tsp parsley flakes
- 1/2 tsp salt
- 1/2 tsp leaf thyme, crumbled
- 1/4 tsp pepper
### To Use (per batch)
- 3 Tbsp butter
- 1/2 cup to 3/4 cup chicken broth
### Optional Add-ins
- 1/4 cup minced celery, or
- 1/4 cup chopped nuts, or
- 2 Tbsp sesame seeds
## Instructions
### Making the Mix
1. Heat bread crumbs in a shallow pan at 350°F for 5–10 minutes, or until dry.
2. Combine dried crumbs with onion, parsley, thyme, sage, salt, and pepper in a large bowl.
3. Cover and store at room temperature. This keeps for weeks.
### To Use
1. Melt 3 Tbsp butter and stir into the crumb mixture in a large bowl.
2. Add 1/2 cup to 3/4 cup chicken broth, stirring gently.
3. Place in a 4-cup baking dish; cover.
4. Bake at 350°F for 30 minutes, adding more broth if necessary.
5. If desired, vary the recipe by adding 1/4 cup minced celery, 1/4 cup chopped nuts, or 2 tablespoons sesame seeds. -
French Fried Onion Rings
FRENCH FRIED ONION RINGS
3 Sweet Spanish onion
1¼ cups flour
½ teaspoon salt
⅛ teaspoon pepper
1 teaspoon sugar
2 eggs
1 cup milk
1 teaspoon Worcestershire sauce
Remove skins and slice onions ½-inch
thick. Separate into rings. Sift together
flour, salt, pepper and sugar. Beat eggs
until thick. Blend in milk and Worcestershire sauce. Add liquid to dry ingredients
and stir just until smooth.
Dip onion rings in batter. Fry a few at a
time in deep fat heated to 375 degrees.
Drain thoroughly on paper towels. Sprinkle with salt. Serve immediately, or keep
warm in oven. Serves 6.
To make whole slices: Remove skins
and slice ¼-inch thick. Dip into batter
and deep fry as for onion rings. Drain,
sprinkle with salt and serve immediately.
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# French Fried Onion Rings
*Serves 6*
## Ingredients
- 3 Sweet Spanish onions
- 1 1/4 cups flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 tsp sugar
- 2 eggs
- 1 cup milk
- 1 tsp Worcestershire sauce
## Instructions
1. Remove skins and slice onions 1/2-inch thick. Separate into rings.
2. Sift together flour, salt, pepper, and sugar.
3. Beat eggs until thick. Blend in milk and Worcestershire sauce.
4. Add liquid to dry ingredients and stir just until smooth.
5. Dip onion rings in batter.
6. Fry a few at a time in deep fat heated to 375°F.
7. Drain thoroughly on paper towels. Sprinkle with salt.
8. Serve immediately, or keep warm in oven.
### Variation: Whole Slices
1. Remove skins and slice onions 1/4-inch thick.
2. Dip into batter and deep fry as for onion rings.
3. Drain, sprinkle with salt, and serve immediately. -
Lyonnaise Potatoes / Noodle Kugel
Potatoes.
*The Week's Favorite Recipe
Lyonnaise Potatoes.
Cut potatoes into thin slices.
Sprinkle with salt and pepper. Have
a skillet ready with a thin layer
of fat, so hot that it throws off a
faint blue smoke. Cut up a few
onions, drop them into the hot fat
and cook until they begin to curl.
Add sliced potatoes to onions, keep-
ing fat to the blue-smoke temper-
ature. Turn the potatoes occasionally
as they brown. Lift them out with a
flat spoon and place on brown paper
to dry.
Noodle Kugel.
3 cups noodles
½ cup shortening
4 well beaten eggs
Salt—Pepper
METHOD: Cook noodles until ten-
der in rapidly boiling water. Drain,
then add eggs and seasoning. Line
muffin pans with bacon strips, fill
with noodle mixture and bake until
well browned in moderate oven.
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# Lyonnaise Potatoes & Noodle Kugel
## Lyonnaise Potatoes
### Ingredients
- Potatoes, thinly sliced
- Salt and pepper
- Fat (for frying)
- Onions, cut up
### Instructions
1. Cut potatoes into thin slices. Sprinkle with salt and pepper.
2. Have a skillet ready with a thin layer of fat, so hot that it throws off a faint blue smoke.
3. Cut up a few onions, drop them into the hot fat and cook until they begin to curl.
4. Add sliced potatoes to onions, keeping fat at the blue-smoke temperature.
5. Turn the potatoes occasionally as they brown.
6. Lift them out with a flat spoon and place on brown paper to dry.
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## Noodle Kugel
### Ingredients
- 3 cups noodles
- 1/2 cup shortening
- 4 eggs, well beaten
- Salt
- Pepper
- Bacon strips (to line muffin pans)
### Instructions
1. Cook noodles until tender in rapidly boiling water. Drain.
2. Add eggs and seasoning to the drained noodles and mix.
3. Line muffin pans with bacon strips.
4. Fill lined muffin pans with the noodle mixture.
5. Bake until well browned in a moderate oven. -
Snap Peas and Spinach Salad
SNAP PEAS AND SPINACH SALAD
Makes 6 servings at 56¢ each.
2 cups Sugar Snap peas,
washed and strung
½ pound spinach, washed and dried
1 medium-size red onion, sliced
½ pound mushrooms, cleaned and
sliced
2 hard-cooked eggs, sliced
¼ cup vegetable oil
2 tablespoons vinegar
1 clove garlic, crushed
¾ teaspoon salt
Freshly ground pepper
2 tablespoons grated Parmesan
cheese
4 slices bacon, cooked, drained and
crumbled
1. Combine peas, spinach, onion, mush-
rooms and eggs in a large salad bowl.
Cover and chill.
2. Combine oil, vinegar, garlic, salt and
pepper in a screw-top jar; shake well.
When ready to serve, pour dressing
over salad. Sprinkle with cheese and
bacon; toss and serve.
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# Snap Peas and Spinach Salad
*Makes 6 servings at 56¢ each*
## Ingredients
- 2 cups Sugar Snap peas, washed and strung
- 1/2 pound spinach, washed and dried
- 1 medium-size red onion, sliced
- 1/2 pound mushrooms, cleaned and sliced
- 2 hard-cooked eggs, sliced
- 1/4 cup vegetable oil
- 2 Tbsp vinegar
- 1 clove garlic, crushed
- 3/4 tsp salt
- Freshly ground pepper
- 2 Tbsp grated Parmesan cheese
- 4 slices bacon, cooked, drained and crumbled
## Instructions
1. Combine peas, spinach, onion, mushrooms and eggs in a large salad bowl. Cover and chill.
2. Combine oil, vinegar, garlic, salt and pepper in a screw-top jar; shake well. When ready to serve, pour dressing over salad. Sprinkle with cheese and bacon; toss and serve. -
Cheddar Cheese and Pea Salad
CHEDDAR CHEESE AND
PEA SALAD
Makes 4 servings at 45¢ each.
4 ounces Cheddar cheese, shredded
(1 cup)
2 cups Sugar Snap peas, washed,
strung and cut into 1-inch pieces
¼ cup mayonnaise
2 tablespoons lemon juice
1 tablespoon chopped green onion
1. Combine cheese, peas, mayonnaise,
lemon juice and onion in medium-size
bowl; toss to mix; chill.
2. Serve on lettuce or in scooped out
tomatoes.
NOTE: You can store Sugar Snap peas
unwashed in plastic bags in the refrig-
erator. To freeze: Blanch peas for two
minutes; chill in ice for five minutes;
freeze on individual trays. When com-
pletely frozen, transfer to plastic bags
for storing. Do not can sugar snaps—
they do not stand up to the requisite
cooking time.
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# Cheddar Cheese and Pea Salad
*Makes 4 servings at 45¢ each*
## Ingredients
- 4 oz Cheddar cheese, shredded (1 cup)
- 2 cups Sugar Snap peas, washed, strung, and cut into 1-inch pieces
- 1/4 cup mayonnaise
- 2 Tbsp lemon juice
- 1 Tbsp chopped green onion
## Instructions
1. Combine cheese, peas, mayonnaise, lemon juice, and onion in a medium-size bowl; toss to mix; chill.
2. Serve on lettuce or in scooped-out tomatoes.
> **Note:** You can store Sugar Snap peas unwashed in plastic bags in the refrigerator. *To freeze:* Blanch peas for two minutes; chill in ice for five minutes; freeze on individual trays. When completely frozen, transfer to plastic bags for storing. Do not can sugar snaps — they do not stand up to the requisite cooking time. -
Squash Soufflé
Squash Suffle
2 Summer squash.
2 eggs.
2 rounded TB. flour.
1 C sugar salt & pepper to
2 taste
Dash nutmeg.
1 C. rich milk. Pare squash
cut in small pieces, then
boil until tender, drain mash
with piece of butter size of a
walnut, add sugar salt & pepper
& nutmeg. Then add beaten egg
yolks. Mix well & flour & milk
until smooth. Last add beaten
whites & pour into a well buttered
casserole in a moderate oven
slowly about 45 minutes
300 to 325
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# Squash Soufflé
## Ingredients
- 2 summer squash
- 2 eggs, separated
- 2 rounded Tbsp flour
- 1/2 cup sugar
- Salt and pepper, to taste
- Dash of nutmeg
- 1 cup rich milk
- Piece of butter, size of a walnut
## Instructions
1. Pare (peel) squash and cut into small pieces.
2. Boil squash until tender, then drain and mash with a piece of butter the size of a walnut.
3. Add sugar, salt, pepper, and nutmeg to the mashed squash.
4. Add beaten egg yolks. Mix well.
5. Add flour and milk and mix until smooth.
6. Last, fold in beaten egg whites.
7. Pour into a well-buttered casserole.
8. Bake in a moderate oven slowly, about 45 minutes, at 300°F to 325°F.