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Ranch Style Baked Beans
RANCH STYLE BAKED BEANS
2 Tab. butter or margarine
1 pound ground chuck
1 envelope onion soup mix
2 - 1 lb. cans pork & beans in tomato sauce
1 - 1 lb. can kidney beans, drained
1 cup catsup
½ cup cold water
2 Tab. prepared mustard
2 teas. cider vinegar
Preheat oven to 400 degrees. In large
skillet, melt margarine and brown meat.
(over)
Back:
Stir in soup mix, beans, catsup, water,
mustard and vinegar. Pour into a 2½ quart
casserole or bean pot. Bake 30 to 45 minutes,
or until hot and bubbly.
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# Ranch Style Baked Beans
## Ingredients
- 2 Tbsp butter or margarine
- 1 pound ground chuck
- 1 envelope onion soup mix
- 2 (1 lb) cans pork & beans in tomato sauce
- 1 (1 lb) can kidney beans, drained
- 1 cup catsup
- 1/2 cup cold water
- 2 Tbsp prepared mustard
- 2 tsp cider vinegar
## Instructions
1. Preheat oven to 400 degrees.
2. In a large skillet, melt margarine and brown meat.
3. Stir in soup mix, beans, catsup, water, mustard, and vinegar.
4. Pour into a 2 1/2 quart casserole or bean pot.
5. Bake 30 to 45 minutes, or until hot and bubbly. -
Holiday Fruit Cake (Dark)
SUGGESTED RECIPE FOR
Holiday Fruit Cake (Dark)
20 Oz. Kresge Extra
Fancy Mix 4 Oz. Pecan Meats 1 tsp. Salt
1/4 Cup Sifted Flour 1 tsp. Baking Powder
8 Oz. Candied Cherries 1 Cup Shortening 1 tsp. All Spice
6 Oz. Pitted Dates 1/2 Cup Sugar 1/2 tsp. Nutmeg
4 Oz. Raisins 1/2 Cup Honey 1/2 tsp. Cloves
4 Oz. Walnut Meats 5 well beaten Eggs 1/4 Cup Orange or
1 1/2 Cups Sifted Flour Grape Juice
Halve Cherries, Nut Meats and Dates. Dredge fruits and nuts in 1/4 cup of Flour.
Cream Shortening and Sugar; add Honey and Eggs and beat well. Sift second
amount of Flour with dry ingredients and add alternately with fruit juice to creamed
mixture. Beat thoroughly. Pour batter over floured fruits and mix well.
Line two greased 3 1/2x7 1/2" loaf pans with waxed paper, allowing 1/2 inch to extend
above all sides of pan. Pour batter into pans—do not flatten. Bake in slow oven
(250°) approx. 3 hours.
Place pan containing 2 cups water on bottom shelf while baking. Cakes baked
with water have greater volume, moist texture and a smooth, shiny glaze. If deco-
ration of nuts and cherries is used, place on cake at end of 2 hours. Store in a
covered container in a cool place. This recipe makes about 5 pounds.
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# Holiday Fruit Cake (Dark)
## Ingredients
- 20 oz Kresge Extra Fancy Mix
- 8 oz candied cherries
- 6 oz pitted dates
- 4 oz raisins
- 4 oz walnut meats
- 4 oz pecan meats
- 1/4 cup sifted flour (for dredging)
- 1 cup shortening
- 1/2 cup sugar
- 1/2 cup honey
- 5 well beaten eggs
- 1 1/2 cups sifted flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp all spice
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/4 cup orange or grape juice
## Instructions
1. Halve cherries, nut meats, and dates. Dredge fruits and nuts in 1/4 cup of flour.
2. Cream shortening and sugar; add honey and eggs and beat well.
3. Sift the second amount of flour with dry ingredients and add alternately with fruit juice to creamed mixture. Beat thoroughly.
4. Pour batter over floured fruits and mix well.
5. Line two greased 3 1/2 x 7 1/2 inch loaf pans with waxed paper, allowing 1/2 inch to extend above all sides of pan.
6. Pour batter into pans — do not flatten.
7. Place a pan containing 2 cups water on the bottom shelf of the oven while baking.
8. Bake in a slow oven (250°F) approximately 3 hours.
9. If decoration of nuts and cherries is used, place on cake at end of 2 hours.
10. Store in a covered container in a cool place. This recipe makes about 5 pounds. -
Holiday Fruit Cake (Light)
SUGGESTED RECIPE FOR
Holiday Fruit Cake (Light)
2/3 Cup Butter or 1/4 Cup Honey 2 Lb. Kresge Extra
Shortening 2 Cups Sifted Flour Fancy Mix
2/3 Cup Granulated 1/2 tsp. Salt 1 Cup Raisins
Sugar 1/2 tsp. Nutmeg 1/2 Cup Pecans or
2 Eggs—beaten 1 tsp. Baking Powder Almonds
1 Cup Water or Fruit 2 tsp. Cinnamon 1 Cup Sifted Flour
Juice 1/2 tsp. Baking Soda
Cream Butter and Sugar well. Add Eggs and mix together. Add Water (or Fruit
Juice) and Honey, mixing well. Sift dry ingredients and add to above. Mix well.
Mix one cup of sifted Flour with the Fruit and Nuts and add to batter.
Line two greased 3 1/2 x 7 1/2" loaf pans with waxed paper, allowing 1/2 inch to extend
above all sides of pan. Pour batter into pans—do not flatten. Bake at 275° Fahren-
heit for 1 1/2 to 2 hours.
Place pan containing 2 cups water on bottom shelf while baking. Cakes baked
with water have greater volume, moist texture and a smooth, shiny glaze. If deco-
ration of nuts and cherries is used, place on cake at end of 2 hours. Store in a
covered container in a cool place. This recipe makes about 4 1/2 pounds.
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# Holiday Fruit Cake (Light)
## Ingredients
- 2/3 cup butter or shortening
- 2/3 cup granulated sugar
- 2 eggs, beaten
- 1 cup water or fruit juice
- 1/4 cup honey
- 2 cups sifted flour
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 2 lb Kresge Extra Fancy Mix
- 1 cup raisins
- 1/2 cup pecans or almonds
- 1 cup sifted flour (for coating fruit and nuts)
## Instructions
1. Cream butter and sugar well.
2. Add eggs and mix together.
3. Add water (or fruit juice) and honey, mixing well.
4. Sift dry ingredients (2 cups flour, salt, nutmeg, baking powder, cinnamon, baking soda) and add to above. Mix well.
5. Mix the 1 cup of sifted flour with the fruit and nuts and add to batter.
6. Line two greased 3 1/2 x 7 1/2 inch loaf pans with waxed paper, allowing 1/2 inch to extend above all sides of pan.
7. Pour batter into pans — do not flatten.
8. Place a pan containing 2 cups water on the bottom shelf of the oven while baking.
9. Bake at 275°F for 1 1/2 to 2 hours.
10. If decoration of nuts and cherries is used, place on cake at end of 2 hours.
11. Store in a covered container in a cool place. -
Cherry-O Cream Cheese Pie
CHERRY-O
CREAM CHEESE PIE
Makes one 9-inch pie
1 (9 inch) crumb crust OR 1 (9 inch) baked pastry shell
1 (8 oz.) package Borden's Cream Cheese
1 (15 oz.) can (1⅓ cups)
Borden's Eagle Brand Sweetened Condensed Milk
⅓ cup lemon juice • 1 teaspoon vanilla extract
1 (1 lb. 6 oz.) can prepared Cherry Pie Filling OR Cherry Glaze *
Let Cream Cheese soften to room temperature; whip until
fluffy. Gradually add the Condensed Milk while continuing
to beat until well blended. Add lemon juice and vanilla ex-
tract; blend well. Pour into prepared crust. Chill 2 to 3 hours
before garnishing top of pie with Cherry Pie Filling OR
Cherry Glaze.
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# Cherry-O Cream Cheese Pie
*Makes one 9-inch pie*
## Ingredients
- 1 (9-inch) crumb crust OR 1 (9-inch) baked pastry shell
- 1 (8 oz.) package Borden's Cream Cheese
- 1 (15 oz.) can (1 1/3 cups) Borden's Eagle Brand Sweetened Condensed Milk
- 1/3 cup lemon juice
- 1 tsp vanilla extract
- 1 (1 lb. 6 oz.) can prepared Cherry Pie Filling OR Cherry Glaze
## Instructions
1. Let cream cheese soften to room temperature; whip until fluffy.
2. Gradually add the condensed milk while continuing to beat until well blended.
3. Add lemon juice and vanilla extract; blend well.
4. Pour into prepared crust.
5. Chill 2 to 3 hours before garnishing top of pie with Cherry Pie Filling or Cherry Glaze. -
Banana Cream Cheese Pie
BANANA
CREAM CHEESE PIE
1 stick Betty Crocker Instant Mixing Pie Crust Mix
3 medium size bananas
1 package (8 oz.) Borden's Cream Cheese, softened
1⅓ cups (15 oz. can) Borden's Eagle Brand Sweetened Condensed Milk
⅓ cup lemon juice • 1 teaspoon vanilla
Prepare 9 inch baked pie shell as directed on Pie Crust Mix
package. Cool. Slice 2 bananas; line pie shell. Whip softened
cream cheese until light and fluffy. Gradually beat in Sweet-
ened Condensed Milk; beat until well blended. Add lemon juice
and vanilla; blend well. Pour into prepared crust. Chill about
2 hours or until firm. Slice third banana; garnish pie. Deco-
rate with fresh mint leaves.
Make it with
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# Banana Cream Cheese Pie
## Ingredients
- 1 stick Betty Crocker Instant Mixing Pie Crust Mix
- 3 medium size bananas
- 1 package (8 oz.) Borden's Cream Cheese, softened
- 1 1/3 cups (15 oz. can) Borden's Eagle Brand Sweetened Condensed Milk
- 1/3 cup lemon juice
- 1 tsp vanilla
## Instructions
1. Prepare 9 inch baked pie shell as directed on Pie Crust Mix package. Cool.
2. Slice 2 bananas; line pie shell.
3. Whip softened cream cheese until light and fluffy.
4. Gradually beat in Sweetened Condensed Milk; beat until well blended.
5. Add lemon juice and vanilla; blend well.
6. Pour into prepared crust.
7. Chill about 2 hours or until firm.
8. Slice third banana; garnish pie. Decorate with fresh mint leaves. -
Apricot Nectar Cake
APRICOT NECTAR CAKE
4 eggs
1 box yellow cake mix
1 small box lemon gelatin
3/4 cup apricot nectar
3/4 cup cooking oil
1 teaspoon lemon flavoring
Separate eggs. Beat whites until
stiff. Blend cake mix and gelatin
throughly. Add beaten egg yolks,
apricot nectar, oil and flavoring.
Fold in egg whites. Pour into
greased 10-inch tube pan. Bake
one hour at 325 degrees.
Frosting
2 cups confectioners sugar
1/3 cup apricot nectar
Mix together and pour over cake
while hot.
Mrs. Willis Waller
Route 6
Glasgow, Ky. 42141
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According to J. K. Smith, General Manager of the State Association of Rural Electric Cooperatives in Louisville, cooperative member-owners will receive reports of all major business by the manager and officers of each of the state's cooperatives.
"In addition", he said, "there will be reports on the activities of the rural electrification program which will range from the status of the new supplemental financing institution to reports on the work being done by the state association."
In addition to the regular business session at each annual meeting, a variety of professional entering,
(Continued on Next Page)
TENTATIVE
ANNUAL MEETING PROGRAM
Your cooperative's annual meeting this year will be either an after-
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# Apricot Nectar Cake
## Ingredients
- 4 eggs
- 1 box yellow cake mix
- 1 small box lemon gelatin
- 3/4 cup apricot nectar
- 3/4 cup cooking oil
- 1 tsp lemon flavoring
## Instructions
1. Separate eggs.
2. Beat whites until stiff.
3. Blend cake mix and gelatin thoroughly.
4. Add beaten egg yolks, apricot nectar, oil and flavoring.
5. Fold in egg whites.
6. Pour into greased 10-inch tube pan.
7. Bake one hour at 325 degrees.
## Frosting
## Ingredients
- 2 cups confectioners sugar
- 1/3 cup apricot nectar
## Instructions
1. Mix together and pour over cake while hot. -
Mandarin Cheese Pie
MANDARIN CHEESE PIE
A (3 ounce) package A tablespoon cornstarch
Neufchatel cheese A tablespoon non-calorie
A tablespoon skim milk sweetener solution
A 9-inch baked pie shell 1/4 teaspoon almond
2 (10 1/2 ounce each) cans extract
dietetic mandarin Yellow food coloring
oranges
Blend cheese and milk until smooth. Spread over
bottom of cooled pie shell and chill. Drain orange
segments, reserving liquid. Place oranges over the
cheese in the pie shell. If necessary, add water to
the liquid from the oranges to make a cup.
Slowly add orange liquid to cornstarch in small
saucepan. Add non-caloric sweetener; cook over
medium heat, stirring constantly, until thickened.
Remove from heat; cool.
Add almond extract and food coloring. Pour over
orange segments in pie shell; chill until set. Makes
six servings of 176 calories per serving.
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# Mandarin Cheese Pie
## Ingredients
- 1 9-inch baked pie shell
- 1 (3 oz) package Neufchatel cheese
- 1 Tbsp skim milk
- 2 (10 1/2 oz each) cans dietetic mandarin oranges
- 1 Tbsp cornstarch
- 1 Tbsp non-calorie sweetener solution
- 1/4 tsp almond extract
- Yellow food coloring
## Instructions
1. Blend cheese and milk until smooth. Spread over bottom of cooled pie shell and chill.
2. Drain orange segments, reserving liquid. Place oranges over the cheese in the pie shell.
3. If necessary, add water to the liquid from the oranges to make a cup.
4. Slowly add orange liquid to cornstarch in a small saucepan. Add non-caloric sweetener; cook over medium heat, stirring constantly, until thickened. Remove from heat and cool.
5. Add almond extract and food coloring. Pour over orange segments in pie shell; chill until set.
6. Makes six servings of 176 calories per serving. -
Barley and Mushroom Casserole
Barley + Mushroom Casserole (over)
Barley and Mushroom Casserole
1 small onion, coarsely chopped
½ stick butter or margarine (¼ cup)
½ pound, approximately, fresh
mushrooms, sliced
1 cup pearl barley, medium
1 pint rich chicken stock
½ teaspoon salt
Saute onion and mushrooms in
butter until the mushrooms have
given off most of their moisture.
Excellent. Doubled, for
12, is plenty
Add barley and saute, stirring, for a
few minutes, until barley browns
slightly. Add stock and salt. Pour
into a casserole, cover closely and
bake at 350 degrees for about 1¾
hours, or until barley is tender. It
may be necessary to add some liquid
(either more chicken stock or water)
from time to time, so look in on it
every half hour, stir and add liquid
as needed. Serves 6, generously
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# Barley and Mushroom Casserole
## Ingredients
- 1 small onion, coarsely chopped
- 1/2 stick butter or margarine (1/4 cup)
- 1/2 pound, approximately, fresh mushrooms, sliced
- 1 cup pearl barley, medium
- 1 pint rich chicken stock
- 1/2 tsp salt
## Instructions
1. Saute onion and mushrooms in butter until the mushrooms have given off most of their moisture.
2. Add barley and saute, stirring, for a few minutes, until barley browns slightly.
3. Add stock and salt.
4. Pour into a casserole, cover closely and bake at 350 degrees for about 1 3/4 hours, or until barley is tender.
5. It may be necessary to add some liquid (either more chicken stock or water) from time to time, so look in on it every half hour, stir and add liquid as needed.
6. Serves 6 generously. -
Barley
Barley
Melt 1/4 lb. butter in skillet
Add 1 3/4 c. quick barley. Stir until
golden brown. Add 1 large
onion chopped not too fine. 1 Cup
mushrooms (2-3oz cans stems &
pieces) Add 4 cups boiling water
in which 6 Chicken bullion
cubes are dissolved. Bake
covered 1 hr @ 325 degrees
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# Barley
## Ingredients
- 1/4 lb butter
- 1 3/4 cups quick barley
- 1 large onion, chopped not too fine
- 1 cup mushrooms (2–3 oz cans, stems & pieces)
- 4 cups boiling water
- 6 chicken bouillon cubes
## Instructions
1. Melt butter in skillet.
2. Add quick barley and stir until golden brown.
3. Add chopped onion and mushrooms.
4. Dissolve 6 chicken bouillon cubes in 4 cups boiling water and add to skillet.
5. Bake covered for 1 hour at 325 degrees. -
Blueberry Salad
Ruth Henderson
Blueberry Salad
2 cans blueberries
6 mashed bananas
2 small cans crushed pineapple
3 pkgs. lemon jello
1 pt. whipped cream or
1 pkg. dream whip
Should be 2 cups cream
when whipped.
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Drain blueberries & pineapple (there
will be 3 cups liquid -
Save and heat the juice to dissolve
jello - Chill jello and then fold in
the fruits. Chill until slightly
congealed before folding in cream.
Chill again. Serves 20
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# Blueberry Salad
## Ingredients
- 2 cans blueberries
- 6 bananas, mashed
- 2 small cans crushed pineapple
- 3 packages lemon Jello
- 1 pint whipping cream, or 1 package Dream Whip (should yield 2 cups when whipped)
## Instructions
1. Drain blueberries and pineapple (there will be 3 cups liquid).
2. Save and heat the juice to dissolve the Jello.
3. Chill Jello and then fold in the three fruits.
4. Chill until slightly congealed before folding in whipped cream.
5. Chill again.
6. Serves 20. -
Twenty Four Hour Fruit Salad
Margie
TWENTY FOUR HOUR FRUIT SALAD
Cook in top of double boiler yolks of
3 eggs with 3 Tab. lemon juice until thick.
Drain one large can pineapple chunks,
and 1 can white cherries (I used two cans
fruits for salad).
1 pint whipping cream
1 lb. marshmallows (Use large ones cut
in four or six pieces instead of miniatures).
Add cooled dressing to whipped cream,
(over)
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then other ingredients and let set overnight
in refrigerator.
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# Twenty Four Hour Fruit Salad
## Ingredients
- Yolks of 3 eggs
- 3 Tbsp lemon juice
- 1 large can pineapple chunks, drained
- 1 can white cherries, drained
- 1 pint whipping cream
- 1 lb marshmallows (large ones cut in four or six pieces instead of miniatures)
## Instructions
1. Cook egg yolks and lemon juice in top of a double boiler until thick.
2. Drain the pineapple chunks and white cherries.
3. Allow the cooked dressing to cool, then add to whipped cream.
4. Add remaining ingredients and let set overnight in refrigerator. -
Mrs. Sasser's Salad
MRS. SASSER'S SALAD
2 SMALL PKGS. LIME JELLO. TO
THIS ADD NECESSARY HOT FRUIT
JUICES. (PINEAPPLE)
THEN ADD SMALL MARSHMALLOWS
IMMEDIATELY (ABOUT 19 OF THEM)
LET BEGIN TO CONGEAL
THEN ADD 1/2 PT WHIPPING
CREAM (WHIPPED)
ADD 1 CUP GRATED CHEESE (over)
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ADD SOME PECANS (AS MANY
AS YOU WANT)
ADD 1 BIG CAN CRUSHED
PINEAPPLE, DRAINED.
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# Mrs. Sasser's Salad
## Ingredients
- 2 small packages lime Jello
- About 19 small marshmallows
- 1/2 pint whipping cream, whipped
- 1 cup grated cheese
- Pecans, as many as you want
- 1 big can crushed pineapple, drained with juice saved
## Instructions
1. Heat pineapple juice and dissolve 2 small packages of lime Jello.
2. Immediately add the small marshmallows (about 19 of them).
3. Let the mixture begin to congeal.
4. Add the whipped whipping cream.
5. Add 1 cup grated cheese.
6. Add pecans (as many as you want).
7. Add drained crushed pineapple.