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chicken
2 cups broth
2/3 cup vinegar
2 eggs, well beaten
salt
Boil chicken. Take chicken off of bone and grind. Put the following in a kettle and mix well.
Make a thickening of 2/3 cup of water and 1 teaspoon flour. Add thickening to broth mixture and stir all of mixture until it comes to a boil. Add chicken and pickles that have been chopped up (put pickles in according to taste) to the boiled mixture a little bit at a time.
2 cups all-purpose flour
3/4 cups sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cups vegetable oil
3/4 cup milk
1 egg
2 cups fresh or frozen blueberries
Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, baking powder, salt, vegetable oil, milk, and egg. fold in blueberries.
Pour into an ungreased 8-inch square baking dish. Sprinkle Sugar Topping onto top of cake batter. Bake, uncovered, 50 minutes or until a toothpick inserted in center comes out clean.
Makes 8 servings.
Sugar Topping
1/4 cup butter, room temperature
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
In a medium bowl with a pastry blender or two knives. cut butter into sugar, flour, and cinnamon until well blended.
8 ounces chive and onion cream cheese, softened
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
2 tablespoons chopped fresh dill
2 tablespoons white wine
1/4 cup half and half
1 cup crabmeat, chopped
1 cup cooked shrimp, chopped
1/4 cup shredded Parmesan
1 loaf sourdough round bread or baguette, cut into 16 slices
Olive oil
Preheat oven to 400 degrees F.
Combine the first 6 ingredients in a large bowl. Mix on medium speed using a hand mixer until blended. Fold in the crab and shrimp. Transfer to a shallow 2-cup baking dish. Top with Parmesan. Bake for 20 minutes or until top is lightly brown.
To make toast points, place bread slices on a baking sheet. Brush with olive oil on both sides. Bake in oven for 8 minutes while dip is also baking. Serve crab and shrimp dip with toasted bread slices.
1 1/2 lb. ground beef
2 beaten eggs
Bread crumbs
1 bell pepper (diced)
1 onion (diced)
1 can tomato soup (undiluted)
Ketchup
Salt
Mix all ingredients together and shape into a ball, and place in pan. Put water around it to keep it moist. Bake thoroughly for 1 hour or more.
2 2/3 cups brown sugar (1 box)
1/2 cup margarine (1 stick)
1 cup cream
Cream butter & sugar and stir over medium heat until creamy.
Add 1 cup cream and cook to soft boil.
1 can milk (very cold)
1 box jello
1 cup pineapple juice
1/2 cup sugar
Bring jello, juice, and sugar to boil. Cool.
Whip can of cream (must be very cold). Put cooled jello into whipped cream.
Place this in vanilla wafer sheets (3).
1/3 cup sugar (white)
1/4 cup corn starch
1/8 teaspoon salt
2 3/4 cup milk
Bring to boil and boil for 1 minute. Remove from heat and add:
2 tablespoons margarine
1 teaspoon vanilla
2 cups macaroni
1 lb. hamburger
1 small chopped onion
1 chopped green pepper
2 cups canned tomatoes
Cheese (cubed)
Cook macaroni as directed. Fry hamburger, onion, and pepper until done. Drain. Mix all ingredients together and bake at 450 degrees for 20 minutes.
1/2 cup light corn syrup
1 cup granulated sugar
1/4 cup water
1 teaspoon cinnamon
1/2 cup evaporated milk
Combine corn syrup, sugar, water, and cinnamon. Bring to a boil, stirring constantly. Cook for 2-3 minutes. Remove from heat and allow to cool for 5 minutes. Stir in milk (make sure you allow syrup to cool, or milk will curdle). Serve warm.
2/3 cup flour
1 2/3 cups sugar
5 eggs (well beaten)
1/2 gallon milk
2 tablespoons vanilla flavoring
2 tablespoons lemon flavoring
Mix flour and sugar in a small bowl with milk to make thickening. Add beaten eggs. Heat milk until it gets hot. Add mixture of thickening and eggs whild you stir constantly. Continue stirring until all becomes scalding hot (barely to boiling point). Set off of stove and add flavoring. Pour through strainer before it cools.