RECIPES 

RECIPIES FROM “COOKBOOK 25 YEARS, WOMEN OF THE FARM BUREAU”

 

PUMPKIN PECAN PIE

 

4 slightly beaten eggs                                   1 teaspoon vanilla

2 cups canned or mashed                            ½ teaspoon cinnamon

   cooked pumpkin                                          ¼ teaspoon salt

1 cup sugar                                                      1 unbaked 9-inch pie shell

½ cup dark corn syrup                                   1 cup chopped pecans

 

Combine ingredients except pecans.  Pour into pie shell-top with pecans.  Bake at 350 degrees for 40 minutes, or until set.

 

 

AUTUMN SOUP

 

1 pound ground beef                                    1 teaspoon bottled Brown

1 cup chopped onion                                       Bouquet sauce

4 cups water                                                   ¼ teaspoon pepper

1 cup cut-up carrots                                      1 bay leaf

1 cup diced celery                                          1/8 teaspoon basil

1 cup cubed, pared potatoes                      6 tomatoes*

2 teaspoons salt

 

In a large saucepan, cook and stir meat until brown.  Drain off fat.  Cook and stir onions with meat until onions are tender, about 5 minutes.  Stir in remaining ingredients, except tomatoes; heat to boiling.  Reduce heat; cover and simmer 20 minutes.  Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender.  Makes 6 servings.

 

*1 28-ounce can tomatoes, with liquid, can be substituted for the fresh tomatoes.  Reduce water to 3 cups.  Stir in tomatoes with remaining ingredients; heat to boiling.  Reduce heat, cover and simmer 20 minutes.  The canned tomatoes break apart and give a rosy color.

 

 

HAMBURGER VEGETABLE SOUP

 

1 pound ground beef                                    2 cans tomatoes

1 cup chopped onion                                    4 cups water

1 cup diced potatoes                                    ½ teaspoon basil

1 cup shredded cabbage                              ¼ teaspoon thyme

1 cup sliced celery                                         1 bay leaf

½ cup rice                                                        Salt to taste

 

Brown meat and onion.  Add remaining ingredients. Mix well.  Bring to boil.  Cover and simmer for one hour or more.  Add noodles if so desired.

 

 

 

GARDENER’S BREAD

 

Yield 2 loaves.

 

2 medium size fresh pears                           ¼ teaspoon baking powder

1/3 cup finely grated unpared                    ¼ teaspoon ground ginger

   Zucchini                                                         3 large eggs

1/3 cup finely grated carrot                        1 ½ cups sugar

3 cups flour, sifted                                         1 cup oil

1 ½ teaspoons salt                                         1 ½ teaspoons vanilla

1 teaspoon baking soda                               ½ teaspoon grated lemon peel

¾ teaspoon cinnamon                                  ½ cup chopped nuts

 

Grate pears to measure 1 ½ cups.  Grate zucchini and carrot, one at a time, and press out excess liquid in a strainer.  Combine flour with salt, soda, cinnamon, baking powder and ginger.  Beat eggs.  Gradually beat in sugar, then oil.  Add vanilla and lemon peel.  Blend in flour mixture.  Add the pear, zucchini, carrot and nuts and mix well.  Divide mixture into 2 loaf pans.  Let stand 5 minutes.  Bake below center of moderate oven at 350 degrees about 55 to 65 minutes.  Remove bread from oven and let stand in pans 10 minutes.  Turn out onto wire racks to cool.

 

ZUCCHINI BREAD

 

3 eggs, beaten                                                1 teaspoon baking soda

1 cup cooking oil                                            ½ teaspoon baking powder

2 cups sugar                                                    1 teaspoon salt

2 cups grated zucchini                                  1 teaspoon cinnamon

2 teaspoons vanilla                                        ½ cup chopped nuts

3 cups flour

 

Preheat oven to 325 degrees.  Grease and flour two loaf pans.  Beat eggs, then add oil, sugar, grated zucchini and vanilla and cream together.  Sift and measure flour, baking soda, baking powder, salt and cinnamon.  Add sifted ingredients to creamed mixture and mix well.  Bake for 1 hour.

 

 

 

5 HOUR STEW

 

2 pounds beef stew meat,                           1 12-ounce can V-8 cocktail

   cubed                                                              juice

4 medium potatoes, diced                           1 teaspoon salt

6 carrots, diced                                               1/3 teaspoon pepper

1 cup chopped onion                                    1/3 teaspoon garlic salt

1 cup chopped celery                                    1/3 teaspoon seasoning salt

3 tablespoons minute tapioca

 

Put in pan as listed.  Do not mix.  Put in oven at 250 degrees for 5 hours.

 

 

EGGPLANT

 

1 eggplant, peeled and sliced                     ¼ cup milk

   thin (1/4 go 3/8 inches thick)                   Cracker crumbs

1 egg

 

Spread slices and salt according to taste.  Mix egg and milk together and dip eggplant slices into this and then into cracker crumbs.  Fry on well-greased griddle and serve immediately.  For variation, can use corn meal or flour, but burns easily.

Note:  Zucchini may be used instead of eggplant.

 

 

FRIED OKRA

 

Enough okra for a meal,                               Salt, flour

  1/3 pound per person                                 1 egg, slightly beaten

Shortening – oil or Crisco

 

Wash and slice tender okra.  Add the egg and stir to cover okra.  Add enough flour to coat okra well.  Salt and pepper to taste.  Melt shortening in heavy iron skillet, about ½ cup.  Put okra in skillet to fry.  Fry slowly at first and then on high until crisp.

 

 

ONION STUFFED ACORN SQUASH

 

2 medium acorn squash                               1 cup soft bread crumbs

1 10-ounce package frozen                         2 tablespoons snipped parsley

  tiny onions                                                     2 tablespoons melted

1 cup shredded sharp cheese                        shortening

 

Preheat oven to 350 degrees.  Cut squash in half lengthwise and remove seeds.  Place cut side down in shallow baking pan and bake for 35 to 40 minutes.  Meanwhile, cook onions according to package directions, stir in cheese until melted.  Turn squash cut side up, sprinkle with a little salt and spoon in onion mixture.  Combine melted shortening, bread crumbs and parsley and sprinkle on top of onions.  Bake 20 minutes more.

 

 

 

 

 

 

 

 

 

 

 

 

 

AUTUMN BUTTERNUT

 

1 Butternut squash, 2 ½ to                          1 ½ quarts red Jonathan

  3 pounds                                                           apples, cored, unpeeled and

¼ teaspoon salt                                                 sliced

Pinch of white pepper                                   1 ½ tablespoons shortening

1 tablespoon brown sugar                           ¼ cup granulated sugar

 

NUTTY TOPPING:

 

4 cups corn flakes, coarsely                        2 tablespoons melted butter

   crushed                                                          ½ cup brown sugar

½ cup chopped pecans

 

STEP 1-Cut squash in half lengthwise.  Scrape out seeds, steam 30 minutes or bake upside down on foil in a moderate oven until tender.  Scrape out pulp and mash or beat in mixer until smooth.  Set aside.

 

STEP 2-Core and slice apples, heat shortening in skillet, add apples, sprinkle with sugars.  Cover and simmer on low heat until apples are barely tender.  Spread in a 9-inch round or 8-inch square casserole (1 ½ quarts).

 

STEP 3-Prepare nutty topping by mixing together corn flakes, pecans, butter and brown sugar.

 

STEP 4-Assemble by spooning the squash over the apples evenly.  Bake in moderate oven 325 to 350 degrees until lightly browned, about 12 to 15 minutes.  Serve piping hot.  Yield:  8 generous servings.

 

 

ROASTED PUMPKIN SEEDS

 

2 cups pumpkin seeds,                                 1 ¼ teaspoons salt

   unwashed

1 ½ tablespoons melted butter or oil

 

Don’t throw away your pumpkin seeds.  Separate seeds from pumpkin fiber, but do not wash.  Mix seeds, butter and salt and mix thoroughly.  Spread seeds in single layer over bottom of shallow pan and bake at 250 degrees until crisp and brown.

 

 

 

 

 

 

 

 

 

 

 

 

BAKED APPLES

 

4 medium apples                                           Butter or margarine

¼ cup sugar

 

Core and slice thin circles of peel from top of each apple.  Arrange apples in 9x2 inch round dish.  Spoon 1 tablespoon sugar into each apple cavity and place small piece of butter on each apple.  Cover with plastic wrap.  Cook in Microwave oven, covered, on full power for 3 to 4 minutes or until apples are tender.  Let stand few minutes before serving.

 

VARIATION:  Apples may be filled with mincemeat, whole cranberry sauce or raisins and nuts.

 

 

CROCK POT APPLE BUTTER

 

8 cups thick apple pulp                                 4 cups sugar

½ cup vinegar                                                  2 teaspoons cinnamon

 

Core and slice apples but do not peel.  Add only enough water to cover and cook apples till soft.  Press through fine sieve and measure.  Combine all ingredients.  Cook until mixture remains in a smooth mass when a little is cooled.  Stir occasionally in crock pot.  Cook about 12 hours on low.  Pour into sterilized jars to within ½ inch from the top.  Process in boiling water bath 10 minutes.

 

 

RHUBARB UPSIDE DOWN CAKE

 

4 cups raw rhubarb, cut up                         1 box lemon-yellow cake mix

1 cup sugar                                                      Whipped cream for topping

1 small box dry strawberry

   Jello

 

Butter a 13x9x2 inch pan. Mix together rhubarb, sugar and dry Jello.  Put into pan.  Mix box cake mix according to package directions.  Pour over rhubarb mix.  Bake at 350 degrees for 50 to 60 minutes.  Turn upside down immediately when done.  Serve with whipped cream.

 

 

RHUBARB CAKE

 

1 cup brown sugar                                         2 teaspoons vanilla

½ cup white sugar                                          1 ½ cups finely chopped

½ cup shortening                                               rhubarb

1 cup buttermilk                                             2 teaspoons cinnamon

2 cups flour                                                     ½ cup sugar

1 teaspoon baking soda

 

Mix rhubarb and ½ cup sugar and let stand for a while.  Mix in order given and pour in a greased 9 x 13 x 2 inch pan.  Sprinkle 2 teaspoons cinnamon and ½ cup sugar mixed together on top.  Run a fork through several times so sugar mix is moist.  Bake at 350 degrees for 40 minutes.

ZUCCHINI CARROT CAKE

 

2 eggs                                                               1 teaspoon cinnamon

1 cup sugar                                                      ½ teaspoon salt

1 cup oil                                                           1 cup grated carrots

1 ¼ cups flour                                                 1 cup grated zucchini,

1 teaspoon baking powder                             drained

1 teaspoon baking soda                               ½ cup chopped nuts

 

Beat eggs with sugar until frothy.  Gradually beat in oil.  Add flour, baking powder, baking soda, cinnamon and salt.  Beat at high speed for 4 minutes.  Stir in carrots, zucchini and nuts and pour into greased 9 inch square pan.  Bake at 350 degrees for 35 minutes.

 

CREAM CHEESE FROSTNG:

 

1 3-ounce package cream                            1 teaspoon vanilla

   cheese                                                           2 cups powdered sugar

3 tablespoons margarine

 

Beat softened cream cheese, margarine and vanilla.  Slowly add powdered sugar and beat until smooth.

 

 

PEAR PIE

 

6 firm (medium) pears                                  3 tablespoons lemon juice

½ cup sugar                                                     1 teaspoon grated lemon peel

3 tablespoons cornstarch                            1 10-inch unbaked pie shell

 

Preheat oven to 400 degrees.  Combine pears, peeled, cored and sliced, with sugar, cornstarch, lemon juice and peel.  Mix gently but thoroughly.  Spoon into unbaked pie shell.  Add topping.

 

TOPPING:

 

½ cup flour                                                      ½ teaspoon ginger

½ cup sugar                                                     1/3 cup butter

½ teaspoon cinnamon

 

Combine flour, sugar and spices in small bowl. Cut in butter with pastry blender; sprinkle evenly over top of pie.  Bake for 45 minutes at 400 degrees.

 

 

 

 

 

 

 

 

 

STRAWBERRY RHUBARB PIE

 

1 ½ cups sugar                                                1 cup sliced, fresh

3 tablespoons quick cooking                         strawberries

   tapioca                                                          1 tablespoon butter

¼ teaspoon salt                                              2 crust unbaked pastry recipe

¼ teaspoon nutmeg                                       Currant jelly, optional

1 pound rhubarb, cut in ½

   inch pieces (3 cups)

 

In large bowl combine sugar, tapioca, salt and nutmeg.  Add rhubarb and strawberries; mix well to coat fruit.  Let stand about 20 minutes.  Spoon fruit mixture into pastry-lined 9-inch pie plate.  Dot with butter.  Moisten pastry edge.  Top with lattice crust; flute edge.  Bake in hot oven 400 degrees for 35 to 40 minutes.  If desired, decorate lattice top with additional sliced fresh strawberries dipped in melted currant jelly.

 

 

STRAWBERRY PIE

 

1 cup sugar                                                      1 quart fresh strawberries,

1 ½ cups water                                                  sliced

2 ½ tablespoons cornstarch                        1 9-inch baked pie crust

1 3-ounce box strawberry Jello

 

Combine sugar, water and cornstarch.  Cook until thick and clear.  Add gelatin and cool slightly.  Add sliced strawberries.  Pour into a 9-inch baked pie crust.  Refrigerate.  Serve with whipped cream.

 

 

APPLE DUMPLINGS

 

2 quarts apples, peeled and                        1 tablespoon butter

   quartered                                                      1 cup biscuit mix

2 cups water                                                   1/3 cup milk

1 teaspoon vanilla                                         2 tablespoons sugar

½ to ¾ cup sugar                                            Cinnamon

 

Place apples in saucepan with the water.  Add vanilla and sugar.  Cover and cook.  Add butter, set aside.  For dumplings, mix together biscuit mix, milk and 2 tablespoons sugar.  Moisten a tablespoon in the juice first, then spoon biscuit mixture onto juice and apples, making approximately six dumplings.  Cover and simmer for 10 minutes.  Sprinkle with cinnamon.

 

 

 

 

 

 

 

 

THE BEST APPLE CRISP

 

5 pounds Jonathan apples                                          2 or 3 teaspoon cinnamon

1 cup sugar                                                                     ¼ cup water

 

Preheat oven to 350 degrees.  Grease a 9 x 13 x 2 inch pan.  Peel and slice apples and place in pan.  Combine sugar, cinnamon and pour over apples.  Sprinkle with water.

 

TOPPING:

 

1 ½ cups flour                                                                Pinch of salt

1 cup sugar                                                                     2 sticks margarine

 

Blend flour, sugar, salt, and margarine with pastry blender.  When crumbly, spread over apples.  Bake about 1 hour or until golden brown.

 

 

 

PICKLED BEETS

 

2 quarts sliced beets                                                    1 cups water

1 cup sugar                                                                     2 cups vinegar

 

Select young and tender beets, wash, leave 2 inches of stem and boil until tender, about 15 minutes.  Pour off hot water and cool with cold water; rub off skins.  Slice about ¼ inch thick.  Make a syrup of the sugar, water and vinegar.  Boil 10 minutes.  Add 1 quart of beets, bring back to boil and boil 1 or 2 minutes.  Seal in sterilized jars.  Repeat for remaining sliced beets.

 

 

RHUBARB JAM

 

5 cups rhubarb, cut fine                                              1 3-ounce package strawberry

3 cups sugar                                                                      gelatin

1 3-ounce package strawberry Kool Aid

 

Put sugar over rhubarb and let set overnight.  Cook over low heat until soft.  Remove from heat and add gelatin and Kool Aid.  Mix well until all powder is dissolved.  Pour into pint jars and seal.

 

 

 

 

 

 

 

 

 

 

 

DINNER IN A PUMPKIN

 

1 pumpkin, 10 inches in                                              1 10-ounce can cream of

   diameter                                                                         chicken soup

4 cups hamburger                                                         2 cups rice, cooked

¼ cup soy sauce                                                             2 cups chopped celery

2 tablespoons brown sugar                                        2 cups chopped onions

1 4-ounce can mushrooms,                                        1 cup chopped green peppers

   drained

 

Brown hamburger, then drain well.  Add the onion, celery, and peppers.  Cook rice according to directions on box.  Add all to meat. Mix well.  Clean pumpkin and add all the mixture to pumpkin.  Put lid on and bake at 375 degrees for 1 to 2 hours.

 

 

HUNGARIAN GOULASH OR BEEF STEW

 

4 tablespoons corn oil                                                 3 teaspoons paprika

2 ½ to 3 pounds beef stew                                         ½ teaspoon pepper

   meat (cut into 1 ½ inch                                            3 cups water

   cubes)                                                                           4 or 5 medium sized potatoes

½ large onion, sliced                                                    (cut into 12 pieces)

2 teaspoons beef bouillon                                          4 or 5 medium sized carrots

2 teaspoons salt                                                               (cut into 1 ½ inch lengths)

 

Brown meat in corn oil in a large skillet.  Put into a large pot, deglaze skillet with some of water and add to meat.  Add onion, bouillon, spices and water.  Simmer for 1 ½ hours.  Add vegetables (sprinkled with extra salt).  Simmer another ½ hour.  Thicken if desired.  Serves 8 to 12.

 

 

SHISH-KA-BOBS

 

1 ½ pounds beef, cut in 1-inch cubes                       1 medium onion, cut into 6 wedges

1 ½ pounds pork or veal, cut                                      1 medium green pepper, cut

   in 1-inch cubes                                                              into 6 wedges

6 small potatoes, cooked half done

 

Marinate meat cubes overnight in a mixture of:

 

1 cup vegetable oil                                                       Salt and pepper

1 teaspoon garlic salt

¼ cup brown sugar

2 tablespoons Worcestershire

   sauce or 2 tablespoons soy

   sauce

 

Put one cube of beef and one of pork between each vegetable on a skewer.  Grill over medium low fire, brush with marinade and grill until desired doneness.

BAKED CENTER-CUT PORK CHOPS

 

 

6 center-cut pork chops,                                             2 large red apples

   one-inch thick                                                             1 tablespoon lemon juice

Salt                                                                                   2 tablespoons brown sugar,

Pepper                                                                                firmly packed 

 

Season pork chops with salt and pepper.  Arrange chops, about two inches apart, in a large shallow baking dish.  Bake in oven at 350 degrees for 1 ¼ hours.  Core apples, but do not pare.  Cut into ½-inch slices.  Place apple slices on each chop.  Brush apple with lemon juice and sprinkle with brown sugar.  Cover loosely with aluminum foil.  Bake 15 minutes or until chops are tender.  Makes six servings.

 

 

IZZIE’S ZUCCHINI MUNCHIES

 

3 cups thinly sliced zucchini                                       ½ teaspoon salt

1 cup Bisquick                                                                ½ teaspoon Italian herb

½ cup chopped green onion                                          seasoning

½ cup grated Parmesan                                               ¼ teaspoon garlic powder

   cheese                                                                          Dash tabasco sauce

2 tablespoons chopped                                               ½ cup oil

   parsley                                                                          4 eggs, slightly beaten

½ teaspoon pepper

 

Mix all together and spread in a greased and floured glass baking dish 13 x 9 x 2 inches.  Bake at 350 degrees for 25 to 30 minutes.  Cool and cut into squares.  Serve hot or cold.

 

 

ROBIN’S BROCCOLI SALAD

 

2 pounds fresh broccoli                                               ½ cup mayonnaise

4 hard-cooked eggs, cubed                                         4 tablespoons plain yogurt

8 radishes, sliced                                                           4 teaspoons Dijon or Guldens

1 small onion, cut very thin                                           mustard

   rings                                                                              ½ teaspoon salt or garlic salt

 

Clean broccoli, cut florets from stems.  Peel stems and halve or quarter as necessary for even cooking.  Add stems to florets.  Cook in small amount of water in large pot for 7 to 10 minutes.  Don’t overcook.  Drain and chill.  To the chilled broccoli, add eggs, radishes and onions.  For salad dressing, mix together mayonnaise, yogurt, mustard and salt.  Pour dressing over salad.  Toss lightly just before serving.  (Dressing is also good over hot broccoli or cauliflower.  Sprinkle lightly with croutons as garnish on hot dish.)

 

 

 

 

 

GERMAN POTATO SALAD

 

6 cups sliced cooked potatoes                                  Pepper to taste

6 slices crisp fried bacon,                                            ¾ cup diced green pepper

   crumbled                                                                      ½ cup chopped onion

2 hard-boiled eggs, chopped                                      ½ teaspoon celery seed

1 tablespoon salt

 

Mix or toss together the above ingredients.  Then cook until thick and pour over potato mixture the following:

 

½ cup sugar                                                                    1 rounded tablespoon

¾ cup water                                                                      cornstarch

½ cup vinegar                                                                 ½ the bacon grease

 

Blend well and let stand for a few hours before serving.

 

 

BROCCOLI CASSEROLE

 

1 cup or less chopped onions                                    1 can cream of celery soup

1 stick margarine                                                           1 large bunch broccoli,

1 cup minute rice                                                             cooked until tender, and

1 8-ounce jar Cheese Whiz or                                       well drained

   8 ounces Velveeta cheese

 

Sauté onions in margarine.  Mix all ingredients together and bake in 9 x 13-inch pan at 350 degrees for 30 minutes.

 

 

FRANK’S CHILI

 

1 pound ground beef                                                   2 tablespoons chili powder

2 medium onions                                                          1 #2-can tomatoes

2 teaspoons salt                                                            1 #2-can red kidney beans

1/8 teaspoon pepper                                                  

 

Cook onions and beef until brown.  Add seasons and tomatoes.  Simmer for one hour.  Add kidney beans and simmer five minutes.  Serves 6.

 

 

 

 

 

 

 

 

 

RECIPIES FROM “BETWEEN GREENE LEAVES”

 

STUFFED ACORN SQUASH

 

1 acorn squash                                                               2 tablespoons butter

1 teaspoon chopped onion                                        ½ cup grated cheese

1 teaspoon green pepper,                                          1 cup soft bread crumbs

   finely chopped                                                            salt and pepper to taste

 

Boil whole squash till done and tender.  Cut lengthwise into halves, discard seeds, and scoop out the squash meat leaving shell about ¼ inch thick.  Mash to pulp and add the remaining ingredients.  Pile back into squash shells.  Heat in oven at 350 degrees to brown the tops.

 

 

RHUBARB CRISP

 

6 cups rhubarb, cut in 1 inch                                      1 cup old fashioned rolled oats

   pieces                                                                           1 ½ cups flour

1 cup sugar                                                                     ¼ teaspoon cinnamon

3 tablespoons flour                                                      ½ cup margarine

1 cup brown sugar                                                        ½ cup shortening

 

Combine rhubarb, 1 cup sugar and 3 tablespoons flour, place evenly in a greased 9 x 13 inch pan.  Mix brown sugar, oats, 1 ½ cups flour and cinnamon; cut in margarine and shortening and sprinkle over rhubarb.  Bake at 350 degrees for 55 minutes.  This is delicious served warm with vanilla ice cream.

 

 

 

SWEET AND SOUR PORK

 

3 pounds pork, cut in                                                   1 cup sliced green pepper

   2-inch cubes                                                                3 or 4 sweet pickles, chopped,

salt                                                                                       or relish

Juice from pineapple (below)                                    1 (20-ounce) can pineapple

1 cup celery, cut 1 inch                                                   chunks

   on slant                                                                        3 tablespoons cornstarch

1 cup carrots, cut 1 inch                                              3 tablespoons vinegar

   on slant                                                                        3 tablespoons soy sauce

1 cup chopped green onions                                      3 tablespoons flour

 

Salt the pork and brown in a large skillet in a small amount of fat, preferable electric skillet.  Drain grease from pork and add juice from can of pineapple chunks; cover and simmer slowly.  Then add celery, carrots, onions, green pepper, pickles, and pineapple chunks.  While the above is cooking, mix together cornstarch, vinegar, soy sauce and flour and set aside.  When pork is tender and vegetables wilted, add cornstarch mixture and simmer a little longer to blend flavors.

 

 

ZUCCHINI CASSEROLE

 

4 tablespoons melted butter                                     3 tomatoes, sliced

3 cups rye bread cubes                                                ½ cup chopped green pepper

4 cups thinly sliced zucchini                                       ½ teaspoon salt

   squash                                                                          ½ teaspoon pepper (or less)

1 medium onion, thinly sliced                                   ½ pound sliced American cheese

 

Pour butter over rye bread cubes; mix thoroughly.  In baking dish place layer of zucchini, onion, tomato, and green pepper.  Sprinkle with salt and pepper.  Cover with 4 slices of cheese and a layer of rye cubes.  Repeat the layering; cover and bake in moderate oven at 350 degrees about 1 hour.  Serve hot.  Yield:  8 servings.