2 cups sugar
2 cups Tang
1 cup instant tea
1 tsp. ground cloves
1 tsp. ground cinnamon
1 pkg. (3-oz) lemonade mix
Combine and keep in a jar or sealed container. To serve, mix 2 teaspoons of the mixture with a cup of hot water.
Monday, December 30, 2013
HOT SPICED TEA
This recipe is from an old Texas church cookbook.
2 cups sugar
2 cups Tang
1 cup instant tea
1 tsp. ground cloves
1 tsp. ground cinnamon
1 pkg. (3-oz) lemonade mix
Combine and keep in a jar or sealed container. To serve, mix 2 teaspoons of the mixture with a cup of hot water.
2 cups sugar
2 cups Tang
1 cup instant tea
1 tsp. ground cloves
1 tsp. ground cinnamon
1 pkg. (3-oz) lemonade mix
Combine and keep in a jar or sealed container. To serve, mix 2 teaspoons of the mixture with a cup of hot water.
Sunday, December 29, 2013
ONION SOUP GRATINEE
This is a recipe I got back in the 1980s from a cooking school.
1 1/2 lbs (4 to 5 large) yellow onions, sliced thin
3 tbsp butter
1/4 tsp coarsely ground black pepper
1 tbsp all-purpose flour
3 cans (10 3/4-oz each) beef broth, undiluted
3 cups water
1 bay leaf
salt and pepper to taste, if desired
6 to 8 slices French bread
2 tbsp Parmesan cheese
1 cup grated Gruyere cheese*
In a 4-quart saucepan over moderately high heat, melt the butter; add onions and the coarsely ground black pepper. Saute the onions, stirring frequently with a wooden spoon, until a light golden brown. Sprinkle the flour over the onions and stir until all traces of flour disappear. Cook 1 minute longer, stirring constantly with a wooden spoon. Remove from the heat.
Gradually add the broth, stirring mixture constantly; stir in the water and bay leaf. Return pan to a moderately high heat and bring mixture to a boil, stirring constantly. Reduce the heat to low and cook soup, uncovered, 30 to 40 minutes. Remove and discard the bay leaf.
Taste soup and add salt and pepper if needed.
Turn the soup out into a large broiler-proof soup tureen, casserole dish, or individual broiler-proof soup bowls placed on a jelly-roll pan or cookie sheet.
Toast the bread slices to a light golden brown.
Arrange the toast slices over the soup being cautious not to push down into the soup. Sprinkle bread liberally with the cheeses. Place under preheated broiler, 6-inches below the heat or into a preheated 425 degree oven.
Broil or bake until the cheeses melt and turn golden. Remove from the oven and serve immediately.
1 1/2 lbs (4 to 5 large) yellow onions, sliced thin
3 tbsp butter
1/4 tsp coarsely ground black pepper
1 tbsp all-purpose flour
3 cans (10 3/4-oz each) beef broth, undiluted
3 cups water
1 bay leaf
salt and pepper to taste, if desired
6 to 8 slices French bread
2 tbsp Parmesan cheese
1 cup grated Gruyere cheese*
In a 4-quart saucepan over moderately high heat, melt the butter; add onions and the coarsely ground black pepper. Saute the onions, stirring frequently with a wooden spoon, until a light golden brown. Sprinkle the flour over the onions and stir until all traces of flour disappear. Cook 1 minute longer, stirring constantly with a wooden spoon. Remove from the heat.
Gradually add the broth, stirring mixture constantly; stir in the water and bay leaf. Return pan to a moderately high heat and bring mixture to a boil, stirring constantly. Reduce the heat to low and cook soup, uncovered, 30 to 40 minutes. Remove and discard the bay leaf.
Taste soup and add salt and pepper if needed.
Turn the soup out into a large broiler-proof soup tureen, casserole dish, or individual broiler-proof soup bowls placed on a jelly-roll pan or cookie sheet.
Toast the bread slices to a light golden brown.
Arrange the toast slices over the soup being cautious not to push down into the soup. Sprinkle bread liberally with the cheeses. Place under preheated broiler, 6-inches below the heat or into a preheated 425 degree oven.
Broil or bake until the cheeses melt and turn golden. Remove from the oven and serve immediately.
Saturday, December 28, 2013
TUNA NOODLE CASSEROLE
1 pkg (12-oz) medium-size egg noodles
2 cans condensed cream of mushroom soup
1 1/2 cups milk
1 can (12-oz) chunk tuna, drained and flaked
2 cups frozen peas
3 tbsp butter, melted
1/2 tsp salt
1/2 tsp pepper
1 cup coarsely crushed potato chips
Preheat oven to 350 degrees.
Lightly grease a casserole dish and set aside.
Prepare the noodles according to the package directions and drain well.
In a large bowl combine the soup and milk, using a wire whisk to stir until smooth. Stir in the tuna, peas, butter, salt, and pepper. Transfer to the prepared baking dish.
Sprinkle the potato chips evenly over the top of the casserole.
Bake at 350 degrees approximately one-half hour or until bubbly and heated through.
2 cans condensed cream of mushroom soup
1 1/2 cups milk
1 can (12-oz) chunk tuna, drained and flaked
2 cups frozen peas
3 tbsp butter, melted
1/2 tsp salt
1/2 tsp pepper
1 cup coarsely crushed potato chips
Preheat oven to 350 degrees.
Lightly grease a casserole dish and set aside.
Prepare the noodles according to the package directions and drain well.
In a large bowl combine the soup and milk, using a wire whisk to stir until smooth. Stir in the tuna, peas, butter, salt, and pepper. Transfer to the prepared baking dish.
Sprinkle the potato chips evenly over the top of the casserole.
Bake at 350 degrees approximately one-half hour or until bubbly and heated through.
Friday, December 27, 2013
VELVEETA POTATOES
10 potatoes, peeled and sliced thin
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
3 cups cubed Veleeta cheese
Place potatoes in a greased baking pan and season with salt and pepper. Melt butter in a medium sized saucepan and stir in flour until smooth. (Note from Linda: I use a wire whisk.) Add the milk and bring to a simmer. Add the cheese and stir until the cheese is melted. Pour the mixture over the potatoes and cover the pan with foil. Bake at 375 degrees 45 minutes. Remove foil and bake an additional 15 minutes.
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
3 cups cubed Veleeta cheese
Place potatoes in a greased baking pan and season with salt and pepper. Melt butter in a medium sized saucepan and stir in flour until smooth. (Note from Linda: I use a wire whisk.) Add the milk and bring to a simmer. Add the cheese and stir until the cheese is melted. Pour the mixture over the potatoes and cover the pan with foil. Bake at 375 degrees 45 minutes. Remove foil and bake an additional 15 minutes.
OPERA WHITE FUDGE
This candy recipe was clipped from one of the Dallas, Texas newspapers in 1967.
Yields 1 pound
2 cups sugar
1/2 cup milk
1/3 cup half-and-half
1 tbsp light corn syrup
1/2 teaspoon salt
1 tablespoon butter or margarine
1 teaspoon vanilla
1/2 cup chopped candied cherries and/or 1/2 cup English walnuts
Butter sides of heavy 2-quart saucepan. (The size of the saucepan is important because you leave the thermometer in the mixture until it cools to 110 degrees, and if you use a larger pan, the ball of the candy thermometer won't reach the mixture.)
In the saucepan, combine the sugar, milk, half-and-half, corn syrup and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil.
Cook to soft-ball stage (238 degrees on candy thermometer). Immediately remove from heat and cool to lukewarm (110 degrees on candy thermometer). Don't stir during this time. Add butter and vanilla. Beat vigorously until mixture becomes very thick and starts to lose its gloss.
Quickly stir in chopped cherries and/or walnuts and pour into buttered 9 x 5 x 3-inch loaf pan. Score in squares while warm; cut when cool and firm.
Yields 1 pound
2 cups sugar
1/2 cup milk
1/3 cup half-and-half
1 tbsp light corn syrup
1/2 teaspoon salt
1 tablespoon butter or margarine
1 teaspoon vanilla
1/2 cup chopped candied cherries and/or 1/2 cup English walnuts
Butter sides of heavy 2-quart saucepan. (The size of the saucepan is important because you leave the thermometer in the mixture until it cools to 110 degrees, and if you use a larger pan, the ball of the candy thermometer won't reach the mixture.)
In the saucepan, combine the sugar, milk, half-and-half, corn syrup and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil.
Cook to soft-ball stage (238 degrees on candy thermometer). Immediately remove from heat and cool to lukewarm (110 degrees on candy thermometer). Don't stir during this time. Add butter and vanilla. Beat vigorously until mixture becomes very thick and starts to lose its gloss.
Quickly stir in chopped cherries and/or walnuts and pour into buttered 9 x 5 x 3-inch loaf pan. Score in squares while warm; cut when cool and firm.
Thursday, December 26, 2013
AMAZING FUDGE TUNNEL CAKE
This is a recipe I cut from a Redbook magazine many years ago. You can click on the recipe picture to enlarge for easier reading.
Saturday, December 21, 2013
PEANUT OATMEAL PIE
This may not be considered a vintage recipe but it is over twenty-years-old and I thought it worth posting. This is a recipe I hand wrote from a Woman's Day Magazine in 1991. Click on the pictures to enlarge for easier reading.
Friday, December 20, 2013
HONEY-FRIED FISH FILLETS
1 egg, beaten
1 tsp honey
1 cup coarsely crushed soda crackers
1/3 cup all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 1/2 lbs walleye or other fish fillets (about 6-oz each), skin removed
Canola or peanut oil
In a small mixing bowl, combine the egg and honey.
In a shallow dish or pie plate, combine the crackers, flour, salt, and pepper.
Dip the fillets,one at a time, first in the egg/honey mixture; dredge in the cracker mixture to coat.
In a 12-inch skillet, heat 1/8-inch oil over medium heat. When hot, add the fillets and fry for 4 to 7 minutes or until golden brown, turning once. Remove from skillet and drain on paper towels.
Serve with lemon wedges and additional honey for drizzling, if desired.
Yield: 4 servings
1 tsp honey
1 cup coarsely crushed soda crackers
1/3 cup all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 1/2 lbs walleye or other fish fillets (about 6-oz each), skin removed
Canola or peanut oil
In a small mixing bowl, combine the egg and honey.
In a shallow dish or pie plate, combine the crackers, flour, salt, and pepper.
Dip the fillets,one at a time, first in the egg/honey mixture; dredge in the cracker mixture to coat.
In a 12-inch skillet, heat 1/8-inch oil over medium heat. When hot, add the fillets and fry for 4 to 7 minutes or until golden brown, turning once. Remove from skillet and drain on paper towels.
Serve with lemon wedges and additional honey for drizzling, if desired.
Yield: 4 servings
Note: This is an old Minnesota recipe.
Thursday, December 19, 2013
SOUTHERN FRIED CHICKEN
3 quarts water
1 tablespoon salt
1 (2 1/2 - 3 lb) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings
Combine the water and salt in a large bowl that has a lid; add the chicken. Place lid on bowl and refrigerate for 8 hours. Drain the chicken and rinse with cold water; pat dry.
Combine the teaspoon of salt with the pepper and sprinkle half of mixture over the chicken pieces.
Combine the remaining salt/pepper mixture with the flour in a large freezer bag. Add two pieces of chicken at a time to the bag; seal bag. Shake bag to coat the chicken pieces evenly, repeating until all pieces are coated.
In a large cast iron skillet or chicken fryer, combine the oil and bacon drippings. Heat to around 360 degrees. Add chicken skin side down (do in batches, don't overcrowd chicken). Cover and cook 6-7 minutes then uncover and cook 9-10 minutes more. Turn chicken pieces over, cover and cook another 6-7 minutes. Remove lid and allow chicken to cook another 5-10 minutes to cook thoroughly. Turn during the last 3 to 4 minutes to assure even browning, if necessary.
Drain chicken on paper towels before serving.
1 tablespoon salt
1 (2 1/2 - 3 lb) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings
Combine the water and salt in a large bowl that has a lid; add the chicken. Place lid on bowl and refrigerate for 8 hours. Drain the chicken and rinse with cold water; pat dry.
Combine the teaspoon of salt with the pepper and sprinkle half of mixture over the chicken pieces.
Combine the remaining salt/pepper mixture with the flour in a large freezer bag. Add two pieces of chicken at a time to the bag; seal bag. Shake bag to coat the chicken pieces evenly, repeating until all pieces are coated.
In a large cast iron skillet or chicken fryer, combine the oil and bacon drippings. Heat to around 360 degrees. Add chicken skin side down (do in batches, don't overcrowd chicken). Cover and cook 6-7 minutes then uncover and cook 9-10 minutes more. Turn chicken pieces over, cover and cook another 6-7 minutes. Remove lid and allow chicken to cook another 5-10 minutes to cook thoroughly. Turn during the last 3 to 4 minutes to assure even browning, if necessary.
Drain chicken on paper towels before serving.
Wednesday, December 18, 2013
MALLOW FRUITS
This is a recipe I have had for over 40 years.
2 cans (11-ounces each) mandarin orange segments
, drained
1 can (13 1/4-ounces) pineapple chunks, drained
1 jar (4-ounces) maraschino cherries, drained
2 cups miniature marshmallows
1 cup broken walnuts
1 teaspoon lemon juice
1 envelope (2-ounces) whipped topping mix
Celery leaves
Toss orange segments, pineapple, cherries, marshmallows and walnuts; drizzle with lemon juice. Prepare topping mix as directed on package; fold into fruit. Cover and refrigerate 1 hour. Garnish with celery leaves. 8 to 10 servings.
2 cans (11-ounces each) mandarin orange segments
, drained
1 can (13 1/4-ounces) pineapple chunks, drained
1 jar (4-ounces) maraschino cherries, drained
2 cups miniature marshmallows
1 cup broken walnuts
1 teaspoon lemon juice
1 envelope (2-ounces) whipped topping mix
Celery leaves
Toss orange segments, pineapple, cherries, marshmallows and walnuts; drizzle with lemon juice. Prepare topping mix as directed on package; fold into fruit. Cover and refrigerate 1 hour. Garnish with celery leaves. 8 to 10 servings.
Tuesday, December 17, 2013
FLANK STEAK TERIYAKI
Here is another recipe from the 1967 Better Homes and Gardens cooking with HERBS and SPICES cookbooklet. Personally, I would omit the monosodium glutamate but that is just my opinion.
Click on recipe to enlarge for easier reading.
Monday, December 16, 2013
NEIMAN-MARCUS CHEDDAR CHEESE BISCUITS
2 1/2 cups all-purpose flour
1 1/2 tbsp baking powder
1 tsp salt
1 cup vegetable shortening
1 cup freshly shredded sharp cheddar cheese
1 cup buttermilk
Parchment paper
Whisk together the flour, baking powder, and salt in a large mixing bowl. Cut in the shortening with a pastry blender until size of small peas and dough is crumbly. Stir in the cheese. Add the buttermilk, stirring just until moist.
Turn dough out on lightly floured surface and knead 3 to 4 times. Place dough in a bowl, cover, and chill for 1 hour.
Preheat oven to 350 degrees.
Line baking sheets with the parchment paper; set aside.
Turn chilled dough out on a lightly floured surface. Pat or roll to a 1-inch thickness. Cut dough with a 1 1/2-inch cutter and place on the prepared baking sheets.
Bake biscuits at 350 degrees for 20 to 22 minutes or until golden brown.
Yield: 2 1/2 dozen.
Note: I got this recipe a year or two ago from Southern Living magazine.
1 1/2 tbsp baking powder
1 tsp salt
1 cup vegetable shortening
1 cup freshly shredded sharp cheddar cheese
1 cup buttermilk
Parchment paper
Whisk together the flour, baking powder, and salt in a large mixing bowl. Cut in the shortening with a pastry blender until size of small peas and dough is crumbly. Stir in the cheese. Add the buttermilk, stirring just until moist.
Turn dough out on lightly floured surface and knead 3 to 4 times. Place dough in a bowl, cover, and chill for 1 hour.
Preheat oven to 350 degrees.
Line baking sheets with the parchment paper; set aside.
Turn chilled dough out on a lightly floured surface. Pat or roll to a 1-inch thickness. Cut dough with a 1 1/2-inch cutter and place on the prepared baking sheets.
Bake biscuits at 350 degrees for 20 to 22 minutes or until golden brown.
Yield: 2 1/2 dozen.
Note: I got this recipe a year or two ago from Southern Living magazine.
Saturday, December 14, 2013
FRENCH HERBED CHICKEN
This recipe is from an old small paperback booklet entitled Better Homes and Gardens cooking with HERBS and SPICES. This booklet is from 1967.
Click on recipe to enlarge for easier reading.
Wednesday, December 11, 2013
THE WHYS AND HOWS OF SUGAR/TRUE SPONGE CAKE
My, my, how things change over the years! Would you believe I came across this sugar/recipe flyer that I was given in my Home Economics class in high school. It even has the date on it, 2-26-63. I don't think classes, whatever they are called now days, would be passing out this same information 50 years later! One of the recipes from inside the flyer follows the sugar whys and hows.
Click on pictures to enlarge for easier reading.
Tuesday, December 10, 2013
COUNTRY CHICKEN-VEGETABLE SOUP
2 cans (13 3/4-oz each) ready-to-serve chicken broth
1/2 tsp salt
1/2 tsp dried tarragon leaves
1 bag (16-oz) mixed vegetables, your combination choice
2 cups diced cooked chicken
1/2 cup quick-cooking rice
Combine all ingredients except rice in a large saucepan. Bring to a boil. Reduce heat and simmer 2 minutes. Stir in rice. Cover and remove from heat. Let stand 5 minutes.
Serves 4 to 6.
1/2 tsp salt
1/2 tsp dried tarragon leaves
1 bag (16-oz) mixed vegetables, your combination choice
2 cups diced cooked chicken
1/2 cup quick-cooking rice
Combine all ingredients except rice in a large saucepan. Bring to a boil. Reduce heat and simmer 2 minutes. Stir in rice. Cover and remove from heat. Let stand 5 minutes.
Serves 4 to 6.
Monday, December 9, 2013
ARCTIC SALAD SLICES
2 3-ounce packages cream cheese
2 tablespoons mayonnaise or salad dressing
2 tablespoons sugar
1 1-pound can (2 cups) whole-cranberry sauce
1 9-ounce can (1 cup) crushed pineapple or pineapple tidbits, drained
1/2 cup chopped California walnuts
1 cup whipping cream, whipped
Soften cheese; blend in mayonnaise and sugar. Add fruits and nuts. Fold in whipped cream. Pour into 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Freeze firm, 6 hours or overnight.
To serve, let stand at room temperature about 15 minutes; turn out on lettuce; slice. Makes 8 servings. (Make 3 salad loaves for 24 servings.)
Note: I love the last sentence added. Just in case you aren't good with math, I guess!
This recipe is from this 1963 Best Buffets Cookbook.
2 tablespoons mayonnaise or salad dressing
2 tablespoons sugar
1 1-pound can (2 cups) whole-cranberry sauce
1 9-ounce can (1 cup) crushed pineapple or pineapple tidbits, drained
1/2 cup chopped California walnuts
1 cup whipping cream, whipped
Soften cheese; blend in mayonnaise and sugar. Add fruits and nuts. Fold in whipped cream. Pour into 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Freeze firm, 6 hours or overnight.
To serve, let stand at room temperature about 15 minutes; turn out on lettuce; slice. Makes 8 servings. (Make 3 salad loaves for 24 servings.)
Note: I love the last sentence added. Just in case you aren't good with math, I guess!
This recipe is from this 1963 Best Buffets Cookbook.
Sunday, December 8, 2013
HAM STUFFED CELERY
This is a favorite recipe from one of ladies in the neighborhood where I went to school (yes, all 12 years in the same building!). Jean and her daughter (a good friend) put together some cookbooks many years ago and this recipe is from the first one. Jean was beloved in the community and was known for her good food!
3 oz. pkg. cream cheese
2 1/2 oz. can deviled ham
1/2 tsp. prepared mustard
1/2 tsp. chili sauce
celery stalks
pickle relish
Blend deviled ham, cheese, mustard and chili sauce. Mix well. Stuff celery stalks with the mixture. Cut into 2 or 3 inch pieces. Top with pickle relish. This is very good on Triscuits.
3 oz. pkg. cream cheese
2 1/2 oz. can deviled ham
1/2 tsp. prepared mustard
1/2 tsp. chili sauce
celery stalks
pickle relish
Blend deviled ham, cheese, mustard and chili sauce. Mix well. Stuff celery stalks with the mixture. Cut into 2 or 3 inch pieces. Top with pickle relish. This is very good on Triscuits.
Saturday, December 7, 2013
AUTHOR JANETTE OKE'S TOMATO CHEESE SPREAD
1/2 can tomato soup (2/3 cup)
1/2 cup shredded American cheese
1/2 tsp dry mustard
1/4 tsp instant minced onion
Cook ingredients over moderate heat, stirring constantly until cheese is melted. Chill. Serve as sandwich filling or cracker dip. Makes 1 cup.
1/2 cup shredded American cheese
1/2 tsp dry mustard
1/4 tsp instant minced onion
Cook ingredients over moderate heat, stirring constantly until cheese is melted. Chill. Serve as sandwich filling or cracker dip. Makes 1 cup.
Friday, December 6, 2013
Garlic-Parsley Rolls
1 envelope quick-rising yeast
1 tbsp sugar
1/4 cup warm water
1/2 cup milk
2 1/4 cups baking mix
3 tbsp melted butter
1/2 tsp minced garlic
2 tbsp minced fresh parsley or 2 tsp dried parsley flakes
Lightly grease a baking sheet; set aside.
Dissolve the yeast and sugar in the warm water in a medium-size bowl. Add the milk and baking mix; mix well until a dough forms.
Preheat oven to 425 degrees.
Turn the dough out onto a lightly floured surface and knead for 6 minutes or until elastic. Pat into a 1/2-inch thick rectangle. Cut dough into 9 rounds using a 2-inch biscuit cutter or a 2-inches at the top glass.
Arrange the rolls, not touching, on the greased baking sheet. Let dough rise in a warm place out of drafts for 20 minutes or until almost double in size.
Mix the melted butter with the garlic and parsley in a small bowl; brush over the rolls.
Bake rolls for about 8 minutes or until lightly browned at 425 degrees.
1 tbsp sugar
1/4 cup warm water
1/2 cup milk
2 1/4 cups baking mix
3 tbsp melted butter
1/2 tsp minced garlic
2 tbsp minced fresh parsley or 2 tsp dried parsley flakes
Lightly grease a baking sheet; set aside.
Dissolve the yeast and sugar in the warm water in a medium-size bowl. Add the milk and baking mix; mix well until a dough forms.
Preheat oven to 425 degrees.
Turn the dough out onto a lightly floured surface and knead for 6 minutes or until elastic. Pat into a 1/2-inch thick rectangle. Cut dough into 9 rounds using a 2-inch biscuit cutter or a 2-inches at the top glass.
Arrange the rolls, not touching, on the greased baking sheet. Let dough rise in a warm place out of drafts for 20 minutes or until almost double in size.
Mix the melted butter with the garlic and parsley in a small bowl; brush over the rolls.
Bake rolls for about 8 minutes or until lightly browned at 425 degrees.
Tuesday, December 3, 2013
SWEDISH TEA RING
This is another recipe from my 1955 Marshall Township PTA Cookbook. This recipe was submitted by Phyllis Manzenburger.
2 cakes yeast
1 tbsp. sugar
1 cup lukewarm water
1 cup milk
3 eggs, beaten
6 tbsp. shortening
1/2 cup sugar
1 tsp. salt
7 cups sifted flour
Dissolve yeast and 1 tbsp. sugar in lukewarm water. Scald milk, add shortening, sugar and salt; cool to lukewarm. Add 2 cups flour. Add yeast and beaten eggs; beat well. Add remaining flour or enough to make a soft dough. Knead lightly and place in greased bowl. Cover and set in a warm place, free from draft. Let rise until doubled in bulk, about 2 hours. When dough is light, punch down and divide into 3 equal portions. Round up each portion into a smooth ball. Roll out into oblong pieces 1/4 inch thick. Brush with melted ubtter or margarine and sprinkle with brown sugar, currants, and cinnamon. Roll each piece as for jelly roll and place in a circle on a large, shallow, greased pan. With scissors cut 1 inch slices almost through. Turn each slice partly on its side, pointing away from the center. This should give the effect of a many pointed star and show the different layers with the filling. Cover and let rise in a warm place, free from draft, until light, about 1 hour. Brush with 1 egg yolk beaten with 2 tbsp. cold milk. Bake in a moderate oven 350 degrees about 30 minutes. Ice top while still warm with plain icing. Makes 3 rings.
2 cakes yeast
1 tbsp. sugar
1 cup lukewarm water
1 cup milk
3 eggs, beaten
6 tbsp. shortening
1/2 cup sugar
1 tsp. salt
7 cups sifted flour
Dissolve yeast and 1 tbsp. sugar in lukewarm water. Scald milk, add shortening, sugar and salt; cool to lukewarm. Add 2 cups flour. Add yeast and beaten eggs; beat well. Add remaining flour or enough to make a soft dough. Knead lightly and place in greased bowl. Cover and set in a warm place, free from draft. Let rise until doubled in bulk, about 2 hours. When dough is light, punch down and divide into 3 equal portions. Round up each portion into a smooth ball. Roll out into oblong pieces 1/4 inch thick. Brush with melted ubtter or margarine and sprinkle with brown sugar, currants, and cinnamon. Roll each piece as for jelly roll and place in a circle on a large, shallow, greased pan. With scissors cut 1 inch slices almost through. Turn each slice partly on its side, pointing away from the center. This should give the effect of a many pointed star and show the different layers with the filling. Cover and let rise in a warm place, free from draft, until light, about 1 hour. Brush with 1 egg yolk beaten with 2 tbsp. cold milk. Bake in a moderate oven 350 degrees about 30 minutes. Ice top while still warm with plain icing. Makes 3 rings.
Sunday, December 1, 2013
GOLDEN GREEN PEPPER BAKE
This is another recipe from the KRAFT Television Recipes flyer As seen on the BING CROSBY TV SPECIAL March 20, 1977.
Click on the recipe picture to enlarge for easier reading.
