TABLE OF CONTENTS
| Appetizers
and Relishes Fresh Cranberry Orange Relish Guacamole Stuffed Jalapeno Peppers |
Beverages Blue Margarita |
Meats and Vegetables Baked Beans Barbecue Sauce for Chicken Beef Marinade Ground Beef and Beans Vegetable Paella West African Stew |
|
Salads Blueberry-Pineapple Jell-O Mold Corny Vegetable Salad Jade Sauce with Soba Noodles Pasta Salad with Broccoli and Cashews Seven-Cup Picnic Salad “Yucky” Tuna Salad |
|
Specialties Arthritis “Cure” |
SHERRIE KELLY’S
GUACAMOLE
Sherrie Kelly is one of my best friends, back from when we were college roommates
in Missouri back in the 1960s. Sherrie and her husband Mike live in Oceanside,
California.
***
Cut 1 large ripe avocado in half; remove pit and scoop out flesh. In a medium
bowl, coarsely mash avocado with a fork.
Mix in:
1 small clove of garlic, minced or pressed
1-1/2 tablespoons fresh-squeezed lime juice
1/4 teaspoon salt
4-6 shakes of Tabasco Brand Pepper Sauce
Add 1 tablespoon minced fresh cilantro (coriander).
Mix until well blended. If made ahead, cover and refrigerate for up to 3 hours.
Very tasty with unsalted tortilla chips from Trader Joe’s.
TIP: An easy way to mince the cilantro is to snip it with scissors.
TIP: To ripen avocados, put inside a paper bag, close bag, and place in a
dark area. (Under the sink is a good place.) Check daily to see if soft. May
take up to a week.
-------------------------
SHERRIE KELLY’S
STUFFED JALAPENO PEPPERS
Sherrie Kelly said this party food was very popular with the Jalapeno Pepper
lovers at her former job at National University in San Diego. It’s way
too hot for me!
1 pound can jalapeno peppers
1 6-ounce can white tuna
2-1/2 tablespoons dill weed
2-1/2 tablespoons minced onion
1 teaspoon lemon juice
2 teaspoons (dry) Hidden Valley Ranch Dressing Mix
Mayonnaise (enough to hold stuffing together)
COAT HANDS WITH OLIVE OIL BEFORE HANDLING PEPPERS!
Cut peppers lengthwise and remove seeds.
Soak onions in water 1 minute.
Flake tuna until fine. Add dill weed, onions, lemon juice, and dry Hidden
Valley Ranch Dressing Mix.
Mix well.
Add mayonnaise and mix well.
Stuff tuna into peppers.
Sprinkle with dill weed.
Chill six hours.
-------------------------
COLLEEN FERRIES’
FRESH CRANBERRY ORANGE RELISH
My sister Colleen serves this, my favorite cranberry relish, at Thanksgiving.
***
1 12-ounce package fresh cranberries
1 medium orange
3/4 to 1 cup sugar
Slice unpeeled orange into eighths; remove seeds.
Place half the cranberries and half the orange slices in food processor container.
Process until mixture is evenly chopped. Transfer to a bowl.
Repeat with remaining cranberries and orange slices.
Stir in sugar to desired sweetness.
Store in refrigerator or freezer.
Makes about 2-1/2 cups.
TIP: May also be prepared in a food grinder.
-------------------------
IRENE HAUSE’S
CORNY VEGETABLE SALAD
This hearty and colorful salad is delicious and easy to prepare. It is from
the September/October 1996 issue of The Natural Way.
***
2 cups corn kernels
(I use Del Monte’s Summer Crisp canned corn, drained)
1 cup fresh or frozen baby green peas
1 cup cooked brown rice
1 tomato, chopped
2 tablespoons fresh parsley,
finely snipped with scissors
1/2 cup of your favorite salad dressing
Gently mix all ingredients in a glass bowl.
Cover and chill in the refrigerator for at least an hour or two before serving.
TIP: When I take this to potluck luncheons, I store the chopped tomatoes in
a plastic bag and stir them in at the potluck table. This assures that they
are still firm and not soggy.
-------------------------
PHYLLIS PETERSON WHITE’S
“YUCKY” TUNA SALAD
One day back in the 1970s, I went to visit Phyllis White in Yorba Linda, California.
(Phyllis and I had been close friends at Northfield High School in Minnesota,
Class of 1961.) While Phyllis was preparing lunch, her little girl Corinne
skipped into the room and brightly asked, “What’s for lunch?”
Phyllis replied, “Tuna Salad.” Corinne threw her arms into the
air, ran from the room, dramatically shrieking, “OOOOOOHHHHHH, YUCK!”
Phyllis was very embarrassed.
***
1 (6-1/2 ounce) can tuna, drained
1 cup shredded carrots
1 cup diced celery
1/4 cup minced onion
3/4 to 1 cup Miracle Whip or mayonnaise
1 can (4 oz.) shoestring potatoes
In large bowl, separate tuna into chunks. Add carrots, celery, onion, and
salad dressing; toss until tuna is well coated with dressing. Cover and chill.
Just before serving, fold in potatoes.
TIP: Carrots must be sweet, without a hint of bitterness, so make this only
when you can buy good carrots.
TIP: I also like this made with chow mein noodles instead of shoestring potatoes.
-------------------------
SHAWN COLLINS’ SISTER’S
PASTA SALAD WITH BROCCOLI AND CASHEWS
Shawn Collins was one of my co-workers when I was employed at International
Medical Corps in Los Angeles (1990-1993). Shawn’s sister, who loved
to cook, used to send him off to work with gourmet lunches, which he’d
sometimes share. This recipe makes quite a bit—good for large gatherings
or as a main course for family dinners.
***
1 pound medium pasta shells, whole wheat or white
1/4 cup vegetable oil
6 cups broccoli florets and peeled and sliced stems
2 cups sliced fresh mushrooms
1-1/2 cups chopped fresh parsley
2 cups chopped scallions OR 1/2 cup chopped red onion
1/4 to 1/2 cup white vinegar
1 cup mayonnaise
1 teaspoon Dijon mustard
1 cup toasted, unsalted cashews
Cook the pasta, drain, rinse with cold water, toss with a little oil, and
set aside.
Sauté the broccoli in the 1/4 cup oil for about 10 minutes or until
it starts to become tender. Stir frequently. Add the mushrooms and sauté
for 5 minutes more. Stir in the parsley and scallions or onions and sauté
for another minute. The broccoli should be bright green, yet easily pierced
with a fork.
In a large mixing bowl, whisk together the vinegar, mayonnaise, and mustard.
Stir in the sautéed vegetables and the pasta. Just before serving,
stir in the cashews.
Serve cold or at room temperature as a summer salad with a wedge of melon
and thick tomato slices sprinkled with fresh basil.
-------------------------
IRENE HAUSE’S
JADE SAUCE WITH SOBA NOODLES
From the 1996 edition of Land O Lakes Recipe Collection: Occasionally Vegetarian.
This is a popular dish when I take it to potluck lunches at church.
***
Noodles
8 ounces uncooked dried soba (buckwheat) noodles
1/2 large (1 cup) cucumber,
cut in half lengthwise, seeded, cut into 1/4-inch slices
1/2 large (1 cup) red pepper, cut into 1/4-inch strips
1 large (3/4 cup) carrot, peeled, cut into 1 x 1/4-inch strips
1 tablespoon sesame seed, toasted
Sauce
1/3 cup packed fresh cilantro
1-1/2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon finely chopped fresh garlic
1 teaspoon finely chopped fresh gingerroot
2 teaspoons Dijon-style mustard
2 tablespoons rice vinegar
3 tablespoons vegetable oil
Cook noodles according to package directions. Rinse with cold water; drain.
In large bowl combine cooked noodles, cucumber, red pepper, carrot and sesame
seed.
In small food processor bowl or 5-cup blender container, place all sauce ingredients
except vegetable oil. Cover; process on high speed until well mixed (30 to
60 seconds). Continue processing, slowly adding oil, until well blended (30
to 60 seconds). Pour sauce over noodle mixture; toss to coat.
4 servings.
TIP: Soba noodles can be found in the Asian or specialty section of large
grocery stores.
-------------------------
HARRIETTE DEGEN BERNSON’S
BLUEBERRY-PINEAPPLE JELLO MOLD
Harriette Degen Bernson was a very classy lady with whom I worked at the University
of Southern California circa 1970. Harriette said she always received rave
reviews for this very simple Jell-O treat. So do I!
***
1 10-15 ounce can crushed pineapple, drained
1 15-ounce can blueberries, drained (not pie filling)
6 ounces cherry Jell-O (2 small packages or 1 large package)
1 cup hot water
1 pint (16 ounces) sour cream
Drain juices from fruit and set aside.
Dissolve Jell-O in hot water. Add juices and stir.
Cool in refrigerator.
When partially set, add sour cream. Beat in electric mixer.
Gently fold in fruits and pour into lightly oiled mold.
Chill for several hours. (I usually make it a day ahead.)
TIP: Buy a name brand of pineapple; otherwise you get too much juice and too
little pineapple.
TIP: When purchasing the sour cream, double check to make sure you have the
16-ounce size and that it’s real sour cream, not cultured milk.
-------------------------
VENNIE FOX’S
SEVEN-CUP PICNIC SALAD
One time, in the 1980s, Colleen and I went on a picnic with Vennie in Bighorn
National Forest. It started to rain, so we held our picnic in the back of
Colleen’s van! We laughed a lot, not letting the rain spoil our day
. . . .
1 cup grated coconut
1 cup cottage cheese
1 cup sour cream
1 cup chopped nuts
1 cup crushed pineapple (drained)
1 cup fruit cocktail (drained)
1 cup miniature marshmallows
In a large bowl, combine all ingredients. Cover and refrigerate for at least
24 hours before serving.
-------------------------
IRENE HAUSE’S
MUSHROOM-BARLEY SOUP
From Healing Soups by Sandra J. Frank, © 1996
***
1/2 cup (2 ounces) barley, uncooked (as purchased)
Water, boiling, to cover
1 quart chicken or vegetable broth
1/3 cup onions, chopped
1/4 cup carrots, diced
1 tablespoon margarine, melted
3/4 cup mushrooms, fresh, sliced
1/4 teaspoon black pepper
Cook barley in boiling water until tender, about 50 to 60 minutes (or as directed
on manufacturer’s label). Drain.
Bring broth to a boil.
Add onions and carrots to broth. Reduce heat and simmer until the vegetables
are tender.
Sauté mushrooms briefly in margarine, without letting them brown.
Add mushrooms, barley and pepper to broth.
Simmer about 5 minutes. Skim the grease from the top.
For the best results, eat within two hours of preparation. [It’s true—this
soup does not keep well.]
-------------------------
IRENE HAUSE’S
POTATO AND CORN CHOWDER
This is a very slightly modified version of the recipe for “San Ysidro
Chowder” I found in The Little Book of Christmas ©1966, one of
the booklets in the Amy Vanderbilt Success Program for Women. I’ve never
met anyone who doesn’t love this chowder! Make it a day ahead because
it tastes much better if you refrigerate it overnight, and then reheat the
next day.
***
1 large onion, peeled and sliced
1 cup sliced celery
4 tablespoons butter
4 cups peeled, thinly sliced raw potatoes (brown-skinned)
Water
2 one-pound cans cream-style corn
2 cups milk
1 14-1/2 ounce can evaporated milk
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon dried parsley flakes
Sauté onion and celery in butter until limp. Transfer to a large crock-pot.
Add potatoes. Add just enough water to cover potatoes. Cook at low to medium
heat until potatoes are done, adding more water if necessary. Stir occasionally.
(IF YOU DON’T HAVE A CROCK POT AND MUST COOK IT STOVETOP, COOK OVER
LOW HEAT, WATCH CAREFULLY AND STIR FREQUENTLY, adding more water if necessary.
Because of small amount of water, potatoes will scorch quickly if not stirred.)
When potatoes are done, stir in corn, fresh and evaporated milk, salt, pepper,
and dried parsley flakes. Heat just to boiling point.
TIP: How to Measure the Potatoes: Fill a mixing bowl or a huge measuring cup
with water, minus four cups. Put in raw, peeled, whole potatoes until the
water reaches the top fill line. Voila! Four cups of potatoes ready to run
through the food processor!
TIP: I save time by running the onion, celery, and potatoes through a food
processor using the slicer blade.
TIP: The flavor of the chowder is very dependent on the brand of cream-style
corn you use, so use your favorite brand.
-------------------------
CHERI MOORMAN’S
BEEF MARINADE
Cheri Moorman is the best meat barbecuer I have ever known. I met Cheri and
her husband Dick in 1988 when the three of us worked as extras in the science
fiction convention scene of the motion picture, My Mom’s a Werewolf,
starring Susan Blakely, John Saxon, Katrina Caspary, John Schuck, Ruth Buzzi,
Marcia Wallace, and Marilyn McCoo. Cheri and Dick now live in Interlachen,
Florida.
***
2-1/2 cups fresh lemon juice
6 heavy shakes of Lea and Perrins Worcestershire sauce
2 tablespoons dried parsley
1/2 teaspoon dry minced onion
1/4 teaspoon garlic powder
Marinade beefsteaks in above mixture for two to three hours.
Steaks are best if cooked very slowly (1-1/2 to 2 hours) in a closed barbecue
(barbecue with a lid) using Hickory Smoke Chips.
-------------------------
CHERI MOORMAN’S
BARBECUE SAUCE FOR CHICKEN
1 regular size (18 ounce) bottle Hunt’s original flavor barbecue sauce
1 6-ounce can pineapple juice
1/4 cup maple syrup (the real stuff, not pancake syrup)
1 tablespoon dried parsley
Mix well and use as you would any barbecue sauce for chicken. No need to add
salt or pepper.
-------------------------
MARTHA BEAN’S
WEST AFRICAN STEW
Martha was a friend of mine who had served in the Peace Corps in Africa. This
stew is delicious, but you must use very tender stew meat. Tastes great served
with Basmati rice!
***
1/4 cup corn oil
1 pound stewing beef, cut in 1-inch cubes
2 cups water
1/4 cup creamy or chunky-style peanut butter
1 large tomato, halved and sliced
1 medium onion, halved and sliced
1 teaspoon salt
1/2 teaspoon crushed red pepper
1 tablespoon cornstarch
2 tablespoons water
Heat corn oil in large skillet over medium heat. Add beef. Brown on all sides,
turning as needed. Add 1 cup water. Cover and simmer 45 minutes or until meat
is tender.
Add remaining 1 cup water. Gradually stir in peanut butter. Add tomato, onion,
salt, and pepper. Bring to a boil. Cover; reduce heat and simmer, stirring
occasionally, 25 minutes.
Mix together until smooth, cornstarch and 2 tablespoons water. Gradually stir
into stew. Bring to boil and boil one minute, stirring constantly.
-------------------------
AUNT JEAN HAUSE’S
GROUND BEEF AND BEANS
Jean Hause is my paternal aunt who lives near Santa Barbara, California. This
is a hearty dish, and it can be made ahead of time because it tastes better
on the second day than right after it’s made.
***
1/2 pound Great Northern Beans
3 cups water
1 pound ground chuck
1 pound ham hocks
2 medium onions, sliced
1 tablespoon oil
1 can (1 pound, 8 ounces) tomatoes
1 tablespoon chili powder
1 tablespoon dry mustard
1 tablespoon mustard seed
2 tablespoons brown sugar, packed
1 teaspoon Worcestershire sauce
Wash beans. Bring the three cups of water and beans to a boil, and cook 3
minutes. Let set 1 hour.
Add ham hocks and simmer 1 hour or until beans are tender, adding water if
necessary.
Sauté onion in oil. Set aside.
Brown meat, add tomatoes and seasonings; simmer 15 minutes. Add to beans.
Add onion.
Place mixture in a 2-1/2 quart casserole and bake, uncovered, at 400 degrees
for thirty minutes.
Pull meat off ham hocks. Discard fat.
-------------------------
AUNT ELLY SCHERER’S
BAKED BEANS
This is a much-loved old family recipe from the Schneider side of the family.
Colleen and I still make it, and we always share them with our brother Max.
2 cups dried navy beans
2-1/2 cups hot water
2 tablespoons lard
1/4 cup molasses
1 teaspoon Worcestershire sauce
2 tablespoons catsup
1/4 teaspoon dried mustard
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons brown sugar, packed
1 small onion, chopped
2 strips raw bacon, diced
Soak beans overnight; drain.
Cover with fresh water and boil until just done, usually about 45 minutes
to an hour. Do not overcook. Drain and put in greased pot—an old-fashioned
baked bean pot works the best.
Mix the rest of the ingredients in the 2-1/2 cups of hot water and pour over
beans.
Cover and bake 3 hours in 350-degree oven, uncovered last half hour to brown.
-------------------------
IRENE HAUSE’S
VEGETABLE PAELLA
From the 1996 edition of Land O Lakes Recipe Collection: Occasionally Vegetarian.
Colleen and I love this!
***
2 tablespoons olive or vegetable oil
1 medium (1 cup) onion, chopped
1 medium (1 cup) red pepper, chopped
2 teaspoons finely chopped fresh garlic
1 cup uncooked long grain rice (I use Basmati rice)
1 (14-1/2—ounce) can stewed tomatoes
1 (14-1/2—ounce can vegetable broth
2 medium (1 cup) carrots, finely chopped
1 teaspoon paprika
1 (6-1/2—ounce jar marinated artichoke hearts, drained
1/2 small (1 cup) unpeeled eggplant, cubed 1-inch
1 small (1 cup) unpeeled zucchini, cubed 1-inch
1/2 cup frozen peas, thawed
1/4 cup chopped parsley
In Dutch oven (heavy kettle) combine oil, onion, red pepper and garlic. Cook
over medium high heat, stirring occasionally, until onion and pepper is softened
(about 5 minutes). Add uncooked rice. Continue cooking 1 minute, stirring
constantly, to coat with oil. Add tomatoes, broth, carrots, and paprika. Bring
to a boil. Cover; reduce heat to medium low. Cook 10 minutes, stirring once.
Add artichoke hearts, eggplant and zucchini. Continue cooking, stirring once,
until broth is almost absorbed (10 to 12 minutes). Add peas and parsley. Continue
cooking until heated through (3 to 4 minutes).
8 servings.
-------------------------
AUNT CHARLOTTE TRUTZENBERG’S
APPLE BARS
Back in St. Paul, Minnesota, Aunt Charlotte baked the most wonderful tasting
variety of Christmas cookies in our family. Her note next to this recipe is
“Very good,” and she is certainly right about that!
***
Batter
1/2 cup butter
1 cup sugar
1 egg, beaten
1-1/2 cups flour
1/2 teaspoon soda
1/2 teaspoon cinnamon
Pinch salt
2 to 2-1/4 cups raw apples, peeled and thinly sliced
(I use firm green apples, like Granny Smith]
Topping
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1/2 cup ground or very finely chopped walnut meats
Cream butter and sugar.
Mix in beaten egg and dry ingredients.
Stir in apples.
Place in well greased and floured 9x13 inch pan.
Mix topping and sprinkle on batter.
Bake at 350 degrees for about 30 minutes.
TIP: How to Measure the Apples: Fill a mixing bowl or a huge measuring cup
with water, minus two cups. Put in raw, peeled, and cored apples until the
water reaches the top. Now you have your two cups of apples, ready to cut
up.
-------------------------
IRENE HAUSE’S
COCONUT BARS
This recipe is from The Gourmet Cookbook (Volume II, Revised), 1965, which
was given to me by Mike and Sherrie Kelly for helping them with their wedding
on October 1, 1967, in Oceanside, California. I made Coconut Bars to mail
to my young friend Dane Anderson, who loves coconut, when he was in the U.S.
Marine Corps.
***
Crust
1/2 cup butter
1/2 cup brown sugar, packed
1 cup sifted flour
Cream butter. Gradually add the brown sugar and beat until smooth. Stir in
flour. Spread the batter in the bottom of an 8-inch-square cake pan. Bake
at 375 degrees for 20 minutes.
Batter
2 eggs
1 cup brown sugar, packed
1 teaspoon vanilla
1 cup chopped walnuts
1/2 cup shredded coconut, tossed with 2 tablespoons flour and a pinch of salt
Beat eggs and brown sugar until smooth. Stir in vanilla, walnuts, and coconut.
Spread this batter over the baked crust and continue to bake for 20 minutes
longer.
Cool the cake and cut it into squares or bars.
-------------------------
IRENE HAUSE’S
ROSIES (cookies)
Dane Anderson hates raw tomatoes, so I teased him that I was going to mail
him some Tomato Cookies. He said, “There are no such things!”
Rising to the challenge, I found this recipe for Rosies on the Internet, made
them, and sent them to Dane. He liked them. Rosies taste like moist spice
cookies.
***
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 cup shortening
1-1/3 cups white sugar
1 egg
1 cup undiluted canned tomato soup
2-1/2 cups rolled oats
1 cup raisins
1 cup finely chopped pecans
Preheat oven to 350 degrees.
Mix together the flour, baking soda, baking powder, ground cinnamon, and ground
cloves.
Cream together shortening and sugar. Add in the egg and beat well. Add the
tomato soup and blend. Gradually mix in dry ingredients. Add the oats, raisins,
and pecans and mix well.
Roll the dough into walnut-sized balls and place them 1-1/2 inches apart on
lightly greased cookie sheets. Flatten balls slightly. Bake 10-12 minutes
until lightly colored. Cool on wire racks.
Makes 3 – 4 dozen.
-------------------------
BETTY HORN’S
BRITISH OATMEAL MACAROONS
My friend Betty Horn found this recipe on the Internet. I made these and sent
them to Dane Anderson. These cookies, which have a slightly crisp crust, have
a delicate flavor, and melt in your mouth. Betty is now enjoying retired life
in Florida.
***
1 cup shortening
1 cup brown sugar, packed
1 cup white sugar
2 eggs
1 teaspoon vanilla
1-1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 cups oatmeal
Blend shortening and sugars. Add eggs and vanilla and blend.
Add dry ingredients. Mix well. Batter will be very stiff.
Drop by teaspoon onto greased cookie sheet, about 1-1/2” apart.
Bake 10 minutes at 350 degrees.
About 5 dozen.
TIP: You can also add your favorite ingredient, such as chocolate chips, butterscotch
chips, nuts, raisins, coconut, or M&Ms to the batter.
-------------------------
MARY MC CLURE’S
MELT-IN-YOUR-MOUTH-GOOD GINGER COOKIES
Mary is the mother of Nancy McClure, the former curator at Trail End State
Historic Site (Kendrick Mansion) in Sheridan, Wyoming. Nancy was a great co-worker,
and I miss her since she moved to western Wyoming in 2005.
***
1 cup sugar
3⁄4 cup shortening
1 egg, beaten
1⁄4 cup molasses
2 cups flour
2 teaspoons soda
1 teaspoon baking powder
1 teaspoon cinnamon
1⁄2 teaspoon cloves
1⁄2 teaspoon ginger
Cream sugar and shortening.
Add beaten egg and molasses.
Mix together dry ingredients and add to first part.
Form into balls and roll in sugar.
Bake 12 minutes at 350 degrees F. or until light brown.
Watch carefully.
-------------------------
MICHELE ROBERSON’S
FUDGE NUT BROWNIE PIE
My niece Michele makes this very rich dessert for chocolate lovers! Michele
hates cold weather, so she and her husband Randy moved from Colorado to Florida.
***
2 eggs
1/2 cup melted butter
1 teaspoon vanilla
1 cup sugar
2/3 cup flour
1/3 cup cocoa
1/4 teaspoon salt
1 cup chocolate chips
1/2 cup chopped nuts
Beat eggs in medium bowl. Add butter and vanilla and blend.
Mix together dry ingredients. Add to egg mixture and blend. Do not overbeat.
Stir in chocolate chips and chopped nuts.
Bake in greased 9” pie pan at 350 degrees for 30 minutes.
-------------------------
PHYLLIS PETERSON WHITE’S
BETTER-THAN-SEX BROWNIES
Unwrap the caramels ahead of time. It takes a lot longer than you’d
imagine!
***
14-ounce package of caramels
2/3 cup evaporated milk
1 box Betty Crocker German chocolate cake mix
1 cup broken pecans or walnuts
3/4 cup melted margarine
6- to 12-ounces chocolate chips (quantity depends on how well you like chocolate
chips)
In microwave oven, melt caramels with 1/3 cup of the evaporated milk.
Mix in bowl: dry cake mix, nuts, margarine, and the other 1/3 cup of evaporated
milk.
Spread 1/2 of this mixture in a heavily greased and floured 9” x 13”
pan.
Bake at 350 degrees for 6 minutes.
Next sprinkle chocolate chips over this, next the melted caramel mixture.
Crumble the rest of the batter over this.
Bake 20 minutes at 350 degrees.
Serve with ice cream.
-------------------------
BETTY MAROSOK’S
CHOCOLATE ZUCCHINI CAKE
This is Betty’s husband’s all-time favorite cake. “Moose”
works part-time for my brother-in-law at Champion Ferries Funeral Home in
Sheridan, Wyoming.
***
Batter
1/2 cup margarine
1/2 cup vegetable oil
1-1/4 cups sugar
2 eggs
1-1/2 teaspoons vanilla
1/2 cup sour milk
2-1/2 cups white flour
1/4 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups shredded zucchini
Topping
1/4 cup sugar, packed
1/2 cup chocolate chips
1/2 cup chopped nuts
Cream margarine, vegetable oil, sugar, eggs, and vanilla. Add dry ingredients
alternately with sour milk. Blend in zucchini and pour into greased and floured
9” x 13” pan.
Sprinkle brown sugar on batter, and top with chocolate chips and chopped nuts.
Bake at 325 degrees for 30-45 minutes.
Cool. Let set for a while before cutting.
-------------------------
COLLEEN FERRIES’
APPLE SPICE CAKE
Truly a luscious treat!
***
2 cups white sugar
1/2 cup shortening.
2 eggs
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2 teaspoons soda
1/2 teaspoon salt
2 cups flour
4 cups cored, unpeeled chopped apples
Topping:
chopped walnuts
sugar
Cream sugar and shortening.
Add eggs and blend.
Add dry ingredients and blend. Makes a very stiff batter.
Fold in apples.
Pour into greased and floured 9” x 13” pan.
Combine topping ingredients and sprinkle on batter.
Bake at 350 degrees for approximately 45 minutes or until knife inserted in
center comes out clean.
TIP: Apples: Use regular eating apples, not pie-baking apples. Jonathan apples
or firm, crisp Delicious apples are good. Cut by hand into pieces about 1/2”
long and 1/4” thick. Or, cut apples into six or eight pieces, then run
through the slicer blade of a food processor (Irene’s lazy method).
TIP: For an unbelievably scrumptious dessert, serve topped with slightly warmed
Smucker’s Caramel Fruit Dip and French vanilla ice cream (or whipped
cream).
-------------------------
IRENE HAUSE’S
LEMON MERINGUE CAKE WITH RASPBERRY TOPPING
This is quite easy to make, but looks and tastes like a gourmet dessert. It’s
a slight modification of a recipe I found on a cake mix box.
***
2 eggs, separated
1 egg
1/2 cup powdered sugar
1/2 cup granulated sugar
1 package Betty Crocker SuperMoist® lemon cake mix
1/2 cup sliced almonds
2 tablespoons granulated sugar
1 cup canned raspberry pie filling
Heat oven to 350 degrees. Grease and flour rectangular pan, 13 x 9 x 2 inches.
Beat 2 egg whites in small bowl on high speed until foamy. Stir together powdered
sugar and 1/2 cup granulated sugar. Beat mixture into egg whites, 1 tablespoon
at a time; continue beating until stiff and glossy.
Prepare cake mix as directed on package—except use 2 egg yolks and 1
egg instead of the 3 eggs. Pour into pan.
Drop egg white mixture by spoonfuls over batter; carefully spread over batter
to edges of pan. Sprinkle almonds and 2 tablespoons granulated sugar over
top.
Bake 35 to 40 minutes or until light brown. Cool in pan.
Warm the pie filling; serve as a topping for the cake.
-------------------------
COLLEEN’S AND IRENE’S
ALL-TIME FAVORITE ICING
EASY PENUCHE ICING
Our mother frequently made this icing when we were children. I love to have
Angel Food Cake with Penuche Icing on my birthday. This recipe comes from
Betty Crocker’s Cook Book for Boys and Girls. The first few pages of
the book are missing, so the copyright date is unavailable—best guess
is circa 1950.
***
In saucepan melt:
1/2 cup butter
Stir in:
1 cup brown sugar, packed
Continue cooking over low heat for 2 minutes, stirring constantly.
Stir in:
1/4 cup milk
Bring to a full rolling boil, stirring constantly.
Take out spoon and set pan in cold water. When you can hold your hand on the
bottom of the pan, the syrup is cool enough.
Then stir in:
1-3/4 to 2 cups sifted powdered sugar
Set pan in ice water. Beat until thick enough to spread. If icing is too thin,
add more powdered sugar. If too thick, add a few drops of hot water.
-------------------------
DOROTHY McLAIN’S
PECAN PIE
Dorothy modified this recipe from one she found in a magazine around 1995.
My brother Max loves it so much he had it printed in his Eagles Club cookbook.
***
3 tablespoons evaporated milk
1/2 cup butter, melted
1 cup sugar
1 cup dark corn syrup
4 eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves
1 unbaked (9-inch) deep-dish pastry shell
Combine evaporated milk, butter, sugar, and corn syrup; cook over low heat,
stirring constantly, until sugar is dissolved.
Cool.
Add eggs, vanilla, and salt; mix well.
Pour filling into pastry shell and top with pecan halves.
Bake at 325 degrees for 50 to 55 minutes or until a knife inserted halfway
between the center and edge comes out clean.
TIP: To keep the crust from burning, I loosely wrap the rim of the crust with
aluminum foil just before putting the pie in the oven. Remove the foil with
tongs about 15 minutes before pie is done baking.
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IRENE HAUSE’S
COFFEE CHEESE PIE
This is a very slight modification of a recipe I found in the August 1974
issue of Bon Appetit. This pie is wonderful, a favorite at our church’s
potlucks!
***
1 envelope Knox unflavored gelatin
4 teaspoons Folger’s Instant Coffee Crystals
1 cup water
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
Dash salt
1-1/2 teaspoons vanilla
1 cup heavy cream, whipped
9-inch baked Almond Crumb Pie Shell (recipe below)
Sprinkle gelatin and coffee crystals over water in small saucepan. Stir and
heat until gelatin dissolves.
Beat together cream cheese, sugar, salt, and vanilla in bowl until fluffy;
gradually stir in gelatin mixture. Chill until mixture is thick enough to
mound slightly.
Fold in whipped cream, using lowest speed on mixer.
Pour filling into baked and cooled Almond Crumb Pie Shell.
Chill until firm, about 3 hours.
IRENE HAUSE’S
ALMOND CRUMB PIE SHELL
1 cup (7 rectangles) Nabisco Honey Maid
graham cracker crumbs
1/2 cup finely chopped almonds
(chop 1/3 cup whole almonds)
6 tablespoons butter, melted
2 tablespoons sugar
Mix together all ingredients. Press over bottom and sides of a 9-inch pie
pan; do not put on rim. Bake at 375 degrees for 8 minutes. Be careful not
to overbake. Remove from oven immediately. Cool.
TIP: I use unsalted almonds from a health food store and chop them in a food
processor. I also use the food processor to prepare the cracker crumbs. Chop
the almonds, and, when they are almost ready, add the crackers and process
until the crackers turn into crumbs. I do the final mixing of all the pie
shell ingredients in the food processor.
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HOW TO GET A HIGH, PUFFY CRUST ON FRESH FRUIT PIES
Heap dough-lined pie pan with fresh fruit filling. Roll out top crust. Instead
of piercing crust, cut only one hole in the center, about the size of a half
dollar. Place crust on pie; seal edges.
Beat together 1 tablespoon milk and 1 egg yolk. (This mixture is called dorure
in French.) Glaze the top crust with this mixture. Do NOT sprinkle with sugar.
The crust will then retain the shape of the heaped up fruit, even though the
fruit itself cooks down.
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CHUCK KRAUSE’S
BLUE MARGARITA
Chuck Krause was the bartender when I worked at the Los Angeles Athletic Club
in the early 1970s. This drink was his specialty.
***
1 jigger Tequila
1/2 jigger Blue Curacao
1/2 jigger Triple Sec
3 jiggers lemon juice
1 tablespoon sugar
2 soupspoons crushed ice
Blend and serve.
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EDITH GARROW’S
ARTHRITIS CURE
Although Edith Garrow was twice my age, Edith was my best Los Angeles friend
when I lived in the Highland Park area of northeastern Los Angeles in the
1970s. Edith was a hardy soul with a terrific sense of humor who worked as
a librarian’s assistant at Occidental College for many years. Edith
had been one of the first WACS and clearly recalled her World War II shipboard
duty on a refugee transport ship—shoveling coal into the boilers. “The
men resented us and saw to it that we got the roughest duty. And we showed
them we could do it!”
***
2 pounds Muscat seeded raisins. Do not use seedless raisins.
Place in a glass quart jar.
Fill with any good brand of gin, allowing time for the gin to trickle down
through the raisins. Put cover on tight.
Turn jar upside down and let stand for two weeks.
Eat 12 –1 5 raisins per day—not the juice!
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