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1 cup water 2 chicken bouillon cubes 2 cups chopped fresh broccoli 2 tablespoons dried minced onion ¼ teaspoon salt ⅛ teaspoon pepper ½ cup milk 2 teaspoons butter or margarine In a saucepan, bring water and bouillon to a boil. Add broccoli, onion, salt, and pepper. Reduce heat; simmer for 5-7 minutes or until broccoli is tender. Let cool for 10 minutes. Pour into a blender; cover and process until smooth. Return to pan; add milk and heat through. Top each serving with a teaspoon of butter.Read More →

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2 large tart apples, peeled and sliced 1 tablespoon lemon juice 2 tablespoons brown sugar 2 tablespoons quick-cooking oats 2 tablespoons butter or margarine, melted Dash ground cinnamon Whipped cream or vanilla ice cream (optional) Place apples in ungreased 2 or 3 cup baking dish; sprinkle with lemon juice. Combine brown sugar, oats, butter and cinnamon; sprinkle over apples. Cover and bake at 350 for 30 minutes. Uncover and bake 15 minutes longer or until apples are tender. Serve with whipped cream or ice cream if desired.Read More →

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½ cup cranberry juice 2 tablespoons soy sauce 2 tablespoons Worcestershire sauce 2 garlic cloves, minced 2 bone-in chicken breast halves Hot cooked rice, optional In a resealable plastic bag, combine the first four ingredients. Add chicken and turn to coat. Seal bag and refrigerate 8 hours or overnight. Place chicken and marinade in a small ungreased baking pan. Bake, uncovered, at 350 for 1 hour or until meat juices run clear. Sever over rice if desired.Read More →

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1 cup self-rising flour 2 tablespoons mayonnaise ½ cup milk In a bowl, cut flower and mayonnaise together until mixture resembles coarse crumbs. Add milk; stir just until mixed. Spoon into four greased muffin cups. Bake at 425 for 14-16 minutes or until lightly browned.Read More →

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4 egg yolks ½ cup milk ¾ cup powdered sugar 1 teaspoon vanilla ½ pound sweet butter (unsalted) Beat egg yolks, add sugar and milk. Cook in top of double boiler until thick like custard. Cool, and add to butter which has been creamed. Mixture must be cool before combining and refrigerated after icing cake. See Nut Cake recipeRead More →

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Dry Ingredients: 2 ¾ cup sifted cake flour 1 ¾ cup sugar 2 teaspoon baking powder 1 ½ teaspoon salt Liquids: ¾ cup milk 1 teaspoon almond extract 1 teaspoon orange extract 3 eggs 1 egg yolk un-beaten 1 cup shortening 1 cup nuts – fine Sift dry ingredients – drop in shortening. Add milk, flavorings, and 1 egg. Beat well. Add 2 remaining eggs and yolk – beat well. Bake in angel pan 1 hour at 375.Read More →

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2 cups juice ½ cup white corn syrup 3 cups sugar Combine above and put in large saucepan and bring to a boil. Boil for 15 minutes. Let bubbles die down, skim and pour out into hot sterilized bottles or jars (1/2 pints size or so). Seal with 2 pint lids. Makes four ½ pints.Read More →

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5 lg zucchini – 12” long 3 red peppers 5 large onions 3 green peppers grind the above – medium grind or chop fine with chopping knife. Cover with cold water with ½ cup plain salt. Let stand overnight. Drain and rinse well – pressing out all the water. Place in solution and boil 30 minutes. Solution: 5 Cup cider vinegar 5 Cup sugar 2 Tablespoon celery seed 2 tablespoon mustard seed 1 tablespoon turmericRead More →

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1 hen boiled and cut in pieces ½ cup chopped celery ½ cup chopped green pepper 2 boxes of spaghetti 1 small can of mushrooms 1 tiny jar of stuffed olives 1 can of tomatoes (strained) ½ lb American cheese (grated) Cook spaghetti in water that chicken was boiled in. Add celery and green peppers at same time. Add tomatoes, mushrooms and olives. Fold in chopped chicken, place layer of chicken mixture then layer of cheese, then another layer of chicken, and cheese on top. Bake for 30 minutes in slow oven.Read More →

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1 Jar mushrooms (4 oz) 2 ½ lbs Round steak 1 medium onion thinly sliced 1 can cream mushroom soup 1 ¾ cup white wine Cut meat in small pieces – brown meat on both sides in butter. Add a little salt and pepper. Remove meat from pan, put onions in pan and sauté. Put meat and onions and wine in a deep casserole dish with lid. Cook at 350 for 1 hour. Check every 20 minutes to see if dry. Add mushroom soup and drained mushrooms. Cook covered. Stir every 20 minutes. Serve over brown rice.Read More →