Mama's Cookbook

Bertha Overby Arthur

Mama's recipes

Collected from friends and family over the past

eighty-three years!

September 23, 2000

110 Overby Plantation Lane

Kenbridge, Virginia 23944



	AMBER MARMALADE 4 ANGEL FOOD CAKE 57 APPLE CRUNCH 79 APPLE NUT LOAF 49 APPLE PIE 66 APPLE SAUCE FRITTERS 20 APPLE SAUCE PIE 74 AUNT TEXAS' POUND CAKE 60 BAKED BEANS 16 BANANA BREAD 5 BANANA BREAD 49 BANANA CAKE 59 BANANA PIE 72 BANANA SPLIT CAKE 58 BEAN SALAD 31 BEEF OKRA AND TOMATOES 38 Beef Rolls 39 BEET SALAD 37 BERRY JAM 3 BERTHA'S CAKE 45 BISCUITS 6 BLUEBERRY MUFFINS 11 BLUEBERRY PIE 69 BOILED SALAD DRESSING 14 BREAD PUDDING 79 BROCCOLI CASSEROLE 22 BROWN SUGAR COOKIES 82 BROWN SUGAR PIE 66 BROWNED BUTTER FROSTING 64 Buckeyes 79 BUTTERSCOTCH CAKE DE LUXE 52 BUTTERSCOTCH SUPREME 78 CAKE ICING 65 CAKE TOPPING 61 CAMP APASUS COOKIES 84 CANDIED POPCORN AND PEANUTS 91 CANNED PEACHES 27 CANNED PEARS 28 CANNED PLUMS 27 CANNING ASPARAGUS 28 CANNING STRINGBEANS 28 CANNING TOMATOES 28 Caramel Frosting 63 CARAMEL NUT POUND CAKE 50 CARROT CAKE 58 CELERY AND RICE SOUP 23 CHEESE CAKE 47 CHEESECAKE 48 CHERRY PIE 66 CHERRY PIE 73 CHERRY SALAD 33 CHESS PIE 70 CHICKEN AND DRESSING 4 CHICKEN CASSEROLE 44 CHICKEN PASTRY 42 Chicken Pot Pie 43 CHICKEN SALAD 44 CHOC MARSHMALLOW DROPS 84
		CHOC PEANUT BUTTER BALLS 91 CHOCOLATE PIE 68 CHOCOLATE SAUCE 65 CHOW MEIN CANDY 89 COCOANUT PIE 73 COCONUT CHRISTMAS CANDY 90 COLA SALAD 35 COLE SLAW DRESSING 15 CONGEALED SALAD 36 COOKIES 81 CORN STEW 21 CORNBREAD 8 CORNBREAD BALLS 6 CRANBERRY RELISH 33 CREAM CHEESE FROSTING 61 CREAMY CHOCOLATE PIE 66 CUCUMBER CHIPS 29 DATE BALLS 88 DATE NUT LOAF 46 David's Meat Loaf 39 DELICIOUS LEMON PIE 72 DILL PICKLE 25 DOUBLE RICH CHOCOLATE CAKE 52 DOUBLE TREAT COOKIES 86 DREAM PIE 70 DUTCH STYLE GREEN BEANS 18 EGG NOG 2 Fancy Fruit Tart 75 FAST FUDGE 88 FILLING 61 FIVE CUP SALAD 32 FOUR LAYER DESERT 80 FRESH APPLE CAKE 56 FRESH FRUIT DIP 32 Fresh Strawberry Pie 71 FRIED RICE 16 Frozen Cucumbers 47 FRUIT CAKE 53 FRUIT SALAD 92 FRUIT SALAD DRESSING 34 FUDGE CAKE 51 GERMAN CHOCOLATE CAKE 54 Glaze 61 GLAZED CARROTS 19 GRAPE JUICE 29 GREEN TOMATO PICKLE 26 HAM-POTATO PATTIES 43 HARVARD BEETS 16 Hawaiian Cheese Ball 78 HOT FUDGE SAUCE 65 HOT POTATO SALAD 20 HUSH PUPPIES 8 ICE BOX DESERT 80 ICE CREAM CUSTARD 78 ICEBOX PIE 68 JAM SANDWICH COOKIES 83



	JAPANESE FRUIT PIE 70 JELL-O SALAD 36 JUMBO RAISIN COOKIES 85 Karo Fat-Free OatRaisin 81 LEMON JELL-O CAKE 55 LEMON PIE 71 LIME SALAD 31 LOW CALORIE PARTY ROLLS 7 Low Fat Lemon Meringue Pie 69 MARTHA WASHINGTONS 87 MEAT LOAF 41 MERINGUE 73 MOLASSES COOKIES 85 MUFFINS 13 MULLED CIDER 1 NEVER FAIL ROLLS 9 NEW YORK WALDORF SALAD 35 NOODLES 12 NUTTY POUND CAKE 50 OATMEAL APPLESAUCE BREAD 59 OATMEAL BREAD 10 OATMEAL CAKE 55 OATMEAL PIE 67 OVER NIGHT SALAD 33 OZARK SPOONBREAD 11 PANCAKES 10 PARTY MIX 89 PECAN PIE 68 PECAN PUFFS 80 PECAN PUFFS 92 PEPPER STEAK / MICROWAVE 40 PINEAPPLE ORANGE SALAD 34 PINK PARTY PUNCH 2 PIZZA SAUCE 18 POPPY SEED DRESSING 14 POTATO CASSEROLE 15 POTATO CUSTARD PIE 75 POTATO PANCAKES 21 POTATO SOUP 21 POTATOES/CARROTS AU GRATIN 22 Pound Cake 45 PRIZE WINNER LEMON PIE 71 QUICK CARAMEL FROSTING 62 QUICK OATMEAL PIE CRUST 73 QUICK YELLOW CAKE 56 RAISIN BREAD 9 REFRIGERATOR COOKIES 83 RICE KRISPIES CANDY 90 RICE PUDDING 92 RICH CHOCOLATE FROSTING 63 ROLLS 4 ROOKIE COOKIES 82 RUSSIAN TEA 1 SALAD 37 SAUCE FOR CAKE 62 SAUERKRAUT 26 Sausage Balls 38	SEAFOAM ICING 64 SEVEN MINUTE FROSTING 60 SKILLET SWEET POTATOES 17 SNOW DROP COOKIES 86 SPANISH RICE 42 SPAGHETTI SAUCE 19 SPONGE CAKE 48 SPOON BREAD 5 SQUASH FRITTERS 15 SQUASH PICKLE 24 STEWED TOMATOES 17 STRAWBERRY JAM 3 SUGAR COOKIES 81 SUGAR PLUMS 90 SUMMER AMBROSIA 37 SUMMER DILL PICKLES 24 SWEET CUCUMBER PICKLES 23 SWEET DOUGH 5 SWEET POTATO PIE 74 SWEET POTATO PUDDING 77 SWEETENED CONDENSED MILK 1 SWEET POTATO BISCUITS 13 SWEET POTATO PIE 67 SWEET POTATO PUDDING 76 TAPIOCA CREAM 76 TEN DOLLAR FRUIT PIE 69 TEXAS JAM CAKE 47 TEXAS MILLIONAIRES 87 TOLL HOUSE PIE 74 TOMATO SAUCE / SPAGHETTI 30 TWO PIES 67 UPSIDE DOWN CAKE 46 Vegetable Meat Loaf 40 VINEGAR PIE 72 WATERMELON RIND PICKLES 30 YEAST BISCUITS TO FREEZE 12



	Bread BANANA BREAD 5 BISCUITS 6 BLUEBERRY MUFFINS 11 CORNBREAD 8 CORNBREAD BALLS 6 HUSH PUPPIES 8 LOW CALORIE PARTY ROLLS 7 MUFFINS 13 NEVER FAIL ROLLS 9 NOODLES 12 OATMEAL BREAD 10 OZARK SPOONBREAD 11 PANCAKES 10 RAISIN BREAD 9 ROLLS 4 SPOON BREAD 5 SWEET DOUGH 5 SWEET POTATO BISCUITS 13 YEAST BISCUITS TO FREEZE 12

	Cookies and Candies BROWN SUGAR COOKIES 82 CAMP APASUS COOKIES 84 CHOC MARSHMALLOW DROPS 84 COOKIES 81 DOUBLE TREAT COOKIES 86 FAST FUDGE 88 JAM SANDWICH COOKIES 83 JUMBO RAISIN COOKIES 85 Karo Fat-Free Oat Raisin 81 MARTHA WASHINGTONS 87 MOLASSES COOKIES 85 REFRIGERATOR COOKIES 83 ROOKIE COOKIES 82 SNOW DROP COOKIES 86 SUGAR COOKIES 81 TEXAS MILLIONAIRES 87



	Cakes ANGEL FOOD CAKE 57 APPLE NUT LOAF 49 AUNT TEXAS' POUND CAKE 60 BANANA BREAD 49 BANANA CAKE 59 BANANA SPLIT CAKE 58 BERTHA'S CAKE 45 BROWNED BUTTER FROSTING 64 BUTTERSCOTCH CAKE DE LUXE 52 CAKE ICING 65 CAKE TOPPING 61 Caramel Frosting 63 CARAMEL NUT POUND CAKE 50 CARROT CAKE 58 CHEESE CAKE 47 CHEESECAKE 48 CHOCOLATE SAUCE 65 CREAM CHEESE FROSTING 61 DATE NUT LOAF 46 DOUBLE RICH CHOCOLATE CAKE 52 FILLING 61 FRESH APPLE CAKE 56 Frozen Cucumbers 47 FRUIT CAKE 53 FUDGE CAKE 51 GERMAN CHOCOLATE CAKE 54 Glaze 61 HOT FUDGE SAUCE 65 LEMON JELL-O CAKE 55 NUTTY POUND CAKE 50 OATMEAL APPLESAUCE BREAD 59 OATMEAL CAKE 55 Pound Cake 45 QUICK CARAMEL FROSTING 62 QUICK YELLOW CAKE 56 RICH CHOCOLATE FROSTING 63 SAUCE FOR CAKE 62 SEAFOAM ICING 64 SEVEN MINUTE FROSTING 60 SPONGE CAKE 48 TEXAS JAM CAKE 47 UPSIDE DOWN CAKE 46



	Canning / Preserves AMBER MARMALADE 4 BERRY JAM 3 CANNED PEACHES 27 CANNED PEARS 28 CANNED PLUMS 27 CANNING ASPARAGUS 28 CANNING STRINGBEANS 28 CANNING TOMATOES 28 GRAPE JUICE 29 STRAWBERRY JAM 3

	Meats BEEF OKRA AND TOMATOES 38 Beef Rolls 39 CHICKEN AND DRESSING 41 CHICKEN CASSEROLE 44 CHICKEN PASTRY 42 Chicken Pot Pie 43 CHICKEN SALAD 44 David's Meat Loaf 39 HAM-POTATO PATTIES 43 MEAT LOAF 41 PEPPER STEAK / MICROWAVE 40 Sausage Balls 38 SPANISH RICE 42 TOMATO SAUCE / SPAGHETTI 30 Vegetable Meat Loaf 40



	Pickles CUCUMBER CHIPS 29 DILL PICKLE 25 GREEN TOMATO PICKLE 26 SAUERKRAUT 26 SQUASH PICKLE 24 SUMMER DILL PICKLES 24 SWEET CUCUMBER PICKLES 23 WATERMELON RIND PICKLES 30

	Drinks EGG NOG 2 MULLED CIDER 1 PINK PARTY PUNCH 2 RUSSIAN TEA 1 SWEETENED CONDENSED MILK 1



	Salads/Dressings BEAN SALAD 31 BEET SALAD 37 BOILED SALAD DRESSING 14 CHERRY SALAD 33 COLA SALAD 35 COLE SLAW DRESSING 15 CONGEALED SALAD 36 CRANBERRY RELISH 33 FIVE CUP SALAD 32 FRESH FRUIT DIP 32 FRUIT SALAD 92 FRUIT SALAD DRESSING 34 JELL-O SALAD 36 LIME SALAD 31 NEW YORK WALDORF SALAD 35 OVER NIGHT SALAD 33 PINEAPPLE ORANGE SALAD 34 POPPY SEED DRESSING 14 SALAD 37 SUMMER AMBROSIA 37

		Vegetables APPLE SAUCE FRITTERS 20 BAKED BEANS 16 BROCCOLI CASSEROLE 22 CELERY AND RICE SOUP 23 CORN STEW 21 DUTCH STYLE GREEN BEANS 18 FRIED RICE 16 GLAZED CARROTS 19 HARVARD BEETS 16 HOT POTATO SALAD 20 PIZZA SAUCE 18 POTATO CASSEROLE 15 POTATO PANCAKES 21 POTATO SOUP 21 POTATOES/CARROTS AU GRATIN 22 SKILLET SWEET POTATOES 17 SPAGHETTI SAUCE 19 SQUASH FRITTERS 15 STEWED TOMATOES 17



	Pies and Puddings APPLE CRUNCH 79 APPLE PIE 66 APPLE SAUCE PIE 74 BANANA PIE 72 BLUEBERRY PIE 69 BREAD PUDDING 79 BROWN SUGAR PIE 66 Buckeyes 79 BUTTERSCOTCH SUPREME 78 CHERRY PIE 66 CHERRY PIE 73 CHESS PIE 70 CHOCOLATE PIE 68 COCOANUT PIE 73 CREAMY CHOCOLATE PIE 66 DELICIOUS LEMON PIE 72 DREAM PIE 70 Fancy Fruit Tart 75 FOUR LAYER DESERT 80 Fresh Strawberry Pie 71 Hawaiian Cheese Ball 78 ICE BOX DESERT 80 ICE CREAM CUSTARD 78 ICEBOX PIE 68 JAPANESE FRUIT PIE 70 LEMON PIE 71 Low Fat Lemon Meringue Pie 69 MERINGUE 73 OATMEAL PIE 67 PECAN PIE 68 PECAN PUFFS 80 POTATO CUSTARD PIE 75 PRIZE WINNER LEMON PIE 71 QUICK OATMEAL PIE CRUST 73 RICE PUDDING 92 SWEET POTATO PIE 74 SWEET POTATO PUDDING 77 SWEET POTATO PIE 67 SWEET POTATO PUDDING 76 TAPIOCA CREAM 76 TEN DOLLAR FRUIT PIE 69 TOLL HOUSE PIE 74 TWO PIES 67 VINEGAR PIE 72



	MULLED CIDER from Martha Whittemore Combine 4" stick of cinnamon, 4 whole cloves, 4 whole allspice and 1 qt. cider. Add several thin slices of orange. Heat covered but do not boil. Hold over low heat at least 15 min. to allow flavors to develop. RUSSIAN TEA from Martha Whittemore 2 cup sugar 1 1/2 cup tang 3/4 cup instant tea 2 tsp. cinnamon 1 tsp. colves SWEETENED CONDENSED MILK from Louise Hudson 1 C inst pdw milk 2/3 C sugar 1/3 C boiling water 3 tbsp melt butter Combine in blender until smooth and store in refrigerator. Yield 1 1/4 cup.

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	PINK PARTY PUNCH from Fleda Smith 1 sm box cherry jell-o 1 qt hot water 1 1/2 C sugar 1 lg can orange juice 1 lg can pineapple juice Dissolve the jell-o in hot water. Mix with orange and pineapple juice and freeze. To serve thaw to a slush and add 1 qt gingerale. Will serve thirty punch cups. EGG NOG from "Daddy" Jim Overby 8 eggs 1 pinch salt 7 C milk 1 C sugar 1 2/3 C whiskey 1 tsp nutmeg Beat eggs until thick and creamy. Add sugar, whiskey, salt and nutmeg. Add milk last.

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	BERRY JAM 4 C prepared fruit 7 C sugar 1/2 bottle Certo Crush fruit completely, one layer at a time, about 2 quarts berries. (If desired sieve half of the pulp to remove some of the seeds.) Measure 4 cups into a very large saucepan. (With strawberries or other fruit lacking tartness, use 3 3/4 C fruit and 1/4 C lemon juice.) Add sugar and mix well. Place over high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly. Remove from heat; at once stir in Certo. Skim off foam with metal spoon. Then stir and skim for 5 minutes to cool slightly and prevent floating fruit. Ladle into glasses. Cover at once with 1/8 inch hot paraffin. STRAWBERRY JAM from Mae Overby 3 3/4 C crushed 1/4 C lemon juice strawberries 1/2 bottle Certo (fruit pectin) 7 C sugar Crush berries completely, one layer at a time. Put the crushed berries in a very large saucepan. Add lemon juice and sugar. Place over high heat, stirring constantly. Bring to a full boil (rolling boil that can't be stirred down) and boil for 1 minute. Remove from heat at once and stir in Certo. Skim off foam with a metal spoon. Stir and skim for 5 minutes to cool slightly and prevent floating fruit. Ladle into glasses. Cover with 1/8 inch hot paraffin.

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	AMBER MARMALADE from Mona Melville 1 grapefruit 2 1/2 qts water 1 orange 10 C sugar 1 lemon Slice fruit very thin. Add water and let stand overnight. Next morning cook until tender. Let stand overnight. Next morning add sugar. Cook until jelly test is obtained. Remove from heat. Skim off foam with a metal spoon. Then stir and skim for five minutes to cool slightly and to prevent floating fruit. Pour into clean hot glasses. ROLLS from Virgie Gillispie 3/4 cup shortening 3/4 cup sugar 1 cup scalded milk 2 tsps. salt 2 eggs 2 pkgs. yeast 1 cupcold water 1/2 cuplukewarm 7 1/2 cups flour water Melt shortening in scalded milk. Beat eggs and add 1 cup of cold water, sugar and salt. Dissolve yeast in lukewarm water. Add all ingredients together with flour. Cover and let rise in refrigerator overnight or can be used the same day by letting rise 2 hours. Put down rolls and let rise 2 hours. Bake at 350 degrees for 15 minutes.

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	SPOON BREAD 1 1/2 C milk 2 eggs beaten 1 tbsp butter 1/2 C cornmeal 1/2 tsp salt 1 1/2 tsp bak pdw Stir cornmeal in one cup milk and bring to a boil stirring to keep from lumping. Add other 1/2 C milk, butter, salt, eggs, and add baking powder last. Beat well. Bake 25 minutes at 375 degrees. BANANA BREAD Sift together 1 1/2 C sifted flour, 1 1/2 tsp baking powder, 1 tsp baking soda, dash of salt, and set aside. Cream in a mixing bowl 1/2 C shortening and 1 C sugar. Add 2 well beaten eggs and blend well. Mash 3 medium bananas. Add flour mixture alternately with mashed bananas, mixing well after each addition. Bake at 350 degrees for 1 hour. SWEET DOUGH 4 C flour 1 C sugar 4 tsp baking powder 1/2 tsp salt 1/4 C butter 1/4 C lard 2 tsp vanilla 1 C milk Sift together flour, sugar, baking powder and salt. Cut in butter and lard, Gradually add milk and mix with hands. Kneed and roll on floured board to about 1/2 in. thickness. Bake at 450 degrees until done. Slice biscuits and serve with strawberries and whipped cream.

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	BISCUITS 2 C plain flour 4 tsp baking pdw 3/4 tsp salt 1/4 tsp soda 1/3 C shortening 1 C buttermilk Combine dry ingredients; cut in shortening until mixture resembles coarse cornmeal. Add buttermilk, mix by hand to a stiff dough. Turn dough out onto floured surface and knead lightly 3-4 times. Roll dough to 1/4 inch thickness; cut into rounds with a 2 1/2 inch cutter. Bake at 475 degrees for 10 minutes or until golden. Yield 14 biscuits. CORNBREAD BALLS 3/4 C cornmeal 1/4 C flour 1/3 C pdw milk 2 tsp baking pdw 1 tsp salt Sift above ingredients together and mix with 1/2 C water. Put 1 tsp (heaping) lard in med fry pan and let melt. Put balls of cornmeal (size of a walnut) in hot grease and let brown and then turn. Add another spoon of lard to pan and put in 350 degree oven for 20 minutes.

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	LOW CALORIE PARTY ROLLS 3/4 C + 2 tbsp warm water 1 pkg dry yeast 1 C dry milk 1 tbsp sugar 1/2 C wheat germ 1 tbsp oil 1 tsp salt 2 eggs ligh beaten 3 C flour sifted melted margarine Put 1/2 cup water in mixing bowl, add yeast and let soften 5 minutes. Add dry milk, remaining water, sugar, wheat germ, oil, salt and eggs. Beat with electric mixer until smooth. Stir in enough flour to make a soft dough. Turn on lightly floured board and knead for 3-5 minutes. Place dough in greased bowl, brush with oil. Cover with damp towel and let rise 2 hours. Grease baking sheet. Punch dough down. Knead briefly. Divide into 5 portions. Roll each portion into circle about 9 inches in diameter. Cut each circle into 8 pieshaped wedges. Roll up each wedge starting at wide side. Place on baking sheet and shape into crescent. Brush with margarine, let rise 35-40 minutes. Bake in oven preheated to 400 degrees for 10 to 15 minutes.

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	CORNBREAD 1 C cornmeal 1/2 C flour 1 tbsp sugar 1 tbsp baking pdw 1/2 tsp soda 1/2 tsp salt 1 egg beaten 1 C buttermilk 1/4 C shortening Combine first six ingredients; mix well. Add egg and buttermilk; stir until smooth. Place shortening in an 8 inch cast-iron skillet; heat at 425 degrees for 5 minutes. Remove from oven, and pour hot shortening into batter; mix well. Quickly pour batter into skillet. Bake at 425 degrees for 25 minutes or until golden brown. Yield: 6 servings. HUSH PUPPIES 1 C cornmeal 1/2 C self-rising flour 1 tsp baking pdw 3/4 tsp salt 1/4 C chopped onion 1 egg beaten 2/3 C milk vegetable oil Combine first five ingredients in a mixing bowl. Add egg and milk; stir well. Let batter stand 5 minutes. Carefully drop batter by rounded tbsps into deep hot oil (370 degrees). Fry, turning once, 3-5 minutes or until golden brown. Drain well on paper towels. Yield 1 1/2 dozen.

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	NEVER FAIL ROLLS 1 3/4 C milk 2 tbsp br sugar 1 tbsp salt 2 tbsp honey 1 heaping tbsp shortening Scald above ingredients and cool. Dissolve 1 pkg dry yeast in 1/2 C warm water and 1/2 tsp sugar. Add to cooled mixture. Add 2 C flour and 3 C whole wheat flour, kneed well. Let rise until double in size. Use for rolls or loaf. RAISIN BREAD from Alma Crafton 2 pkg dry yeast 1/2 C warm water 1 1/2 C milk 1/4 C sugar 1 tbsp salt 3 eggs 1/4 C margarine 7 1/2 C flour Scald milk then cool. Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening, and 4 C flour and beat until smooth. Mix in enough flour to make dough easy to handle, turn dough on lightly floured board and knead until smooth, about 5 minutes. Place in greased bowl, turn greased side up. Let rise until double, about 1 1/2 - 2 hours. Punch down and divide in half. Roll each half in rectangle. Sprinkle with 1 tbsp water and a mixture of 1/4 C sugar & 2 tsp cinnamon. Roll up each loaf and press ends together to seal. Fold ends under loaves. Place seam side down in greased loaf pans 9 x 5 x 3 or 8 1/2 x 4 1/2 x 2 1/2 inches. Cover and let rise until double, 1 1/2 or 2 hours. Bake at 400 degrees for 25-30 minutes. Makes 2 loaves

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	OATMEAL BREAD 1 C rolled oats 2 pkg yeast 3 tsp salt 1/2 C molasses 1 tbsp butter 6 C flour sifted 2 C boiling water Pour boiling water over oats, salt and butter, stir rapidly. Let stand for 1 hour. Add yeast which has been softened in warm water. Add molasses and flour. Beat until well mixed. Place in loaf pans and let rise until double. Bake at 350 degrees. Makes 2 loaves. PANCAKES 1 cup flour 1/2 tsp salt 1 tbsp sugar 1 tsp bak powder 1 cup milk 2 eggs Sift together dry ingredients and add lightly beaten eggs and milk. Mix to a smooth batter beating to eliminate all lumps. Fry on a hot greased skillet.

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	OZARK SPOONBREAD 1/2 C cornmeal 1/2 tsp salt 2 C milk 1 tbsp butter 1 tsp baking pdw 3 eggs separated 1 tbsp butter Combine first 4 ingredients in a heavy saucepan; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in baking pdw. Beat egg yolks until thick and lemon colored; stir into cornmeal mixture. Beat egg whites (at room temp) until stiff peaks form; fold into cornmeal mixture. Place 1 tbsp butter in a 1 1/2 qt casserole; heat dish at 350 degrees for 3-5 minutes or until hot. Remove from oven; pour batter into dish. Bake at 350 degrees for 30 minutes. BLUEBERRY MUFFINS 1 1/2 C flour 1/4 C milk 2 1/2 tsp baking pwd. 1 egg beaten 1/2 tsp salt 1/2 C sugar 1 C blueberries 1/4 C melt butter Combine dry ingredients. Combine liquid ingredients and add to dry mixture as quickly as possible, mixing only enough to dampen flour. Add berries and drop by spoon in buttered muffin pans. Bake at 375 degrees for 20 minutes. Yield: 12 muffins

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	NOODLES from Grandma Buttner 2 eggs 2 tbsp water 1 tsp salt 2 C flour Beat the first three ingredients together and mix in the 2 cups flour (more if necessary). Dough should be very stiff. Roll to 1/8 inch and cut in 1/2 inch strips. Drop a few at the time into boiling water or soup. For soup cook 1 lb beef or chicken and add 1 quart of tomatoes and celery. YEAST BISCUITS TO FREEZE 2 pkgs. yeast 3 tbsp sugar 1/4 C warm water 1 tbsp bak. pdw. 2 C buttermilk 1 tsp soda 5 C flour 1 1/4 tsp salt 1/2 C shortening Combine yeast and warm water. Let set 5 minutes until bubbly. Add to butternmilk. Sift together dry ingredients. Cut in shortening to resemble coarse cornmeal. Add buttermilk-yeast mixture. Turn out and knead 3 to 4 times adding more flour as needed. Roll to 1/2 inch and let rise 1 1/2 to 2 hours. Bake at 400 degrees for 10 to 12 minutes. To freeze, bake only 8 minutes. Cool, then freeze. Thaw when needed and bake at 450 degrees for 7 to 10 minutes.

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	SWEET POTATO BISCUITS 5 C flour 1 1/2 C boiled sweet potatoes buttermilk 1/4 tsp soda 5 tbsp bak. pdw. 1/2 tsp salt 2 3/4 C shortening Sift together the flour, salt, soda, and baking powder in a large mixing bowl. Add potatoes, shortening, and enough buttermilk to make a dough. Roll to 1/2 inch and bake at 450 degrees until brown. MUFFINS 1 egg 2 tsp bak. pdw. 1/2 C milk 1/2 tsp salt 1 1/2 C flour or cornmeal 1/4 C oil or melted lard Beat eggs, milk, and oil. Sift flour, salt, and baking powder and add to previous mixture. Batter should be lumpy. Fill muffin cups 2/3 full. Bake at 400 degrees for 15 to 20 minutes. Makes 12 muffins.

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	POPPY SEED DRESSING from Martha Whittemore 1/3 C frozen lemonade juice concentrate, thawed & undiluted 1/3 C salad oil 5 tbsp honey 2 tbsp lemon juice 1 tsp poppy seed Combine all ingredients. Beat until smooth. Serve over fruit salads. Makes 1 cup. BOILED SALAD DRESSING 2 tbsp butter 1/2 C vinegar 1/2 C water 1/4 C sugar 1 tbsp flour 1 tsp salt 1 1/2 tsp dry mustard 2 eggs beaten dash of cayenne Melt butter with vinegar and water in top of double boiler. Blend dry ingredients together. Add to above. Add beaten eggs. Cook over boiling water until thick.

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	COLE SLAW DRESSING 1 tbsp sugar 1 tbsp vinegar 1 tbsp water salt & pepper 2 heaping tbsp mayonnaise Combine and mix well. SQUASH FRITTERS 2 C grated raw squash 1/4 tsp grated raw onion Pepper (few grains) 2 tsp sugar 1 tsp salt 6 tbsp flour 2 tbsp butter melted 1 egg Mix all ingredients and drop by tablespoons into hot fat and fry until brown. Drain on paper towel. POTATO CASSEROLE 6 med potatoes, cooked and grated 1 1/2 tsps salt 3-6 green onions chopped 2 C shredded cheese 1/2 C butter or margarine, melted 1 C sour cream Combine all ingredients except butter; spoon into a 2 quart casserole. Pour butter over top, and bake at 400 degrees for about 25 minutes or until lightly browned on top. Yield 6-8 servings

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	FRIED RICE from Alice Lewis 1 C rice 3 C water 1/3 stk butter 2 medium onoin 3 bulion cubes Saute' chopped onions and rice with butter in a heavy skillet until golden brown. Add water with dissolved bullion and cover and cook 30 minutes at very low heat. Rice should be dry and flaky. HARVARD BEETS 1 C vinegar 1/2 C water that beets cooked in 1 C sugar 2 tbsp corn starch Mix enough beet water with the other ingredients to make a paste and cook until slightly thick. Pour over cooked beets. BAKED BEANS from Louise Hudson 1 1/2 lb gr beef 4 tbsp vinegar 1 med onion 5 tbsp sugar salt &pepper 1/4 C worchestershire sauce 3/4 C catsup 1 32oz can pork & beans Brown beef, onion, salt, and pepper in skillet. Pour off excess fat. Combine the beef and onion mixture and remaining ingredients. Bake in baking pan at 350 degrees for 30 minutes.

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	SKILLET SWEET POTATOES 3 tbsp margarine 1 tbsp bacon drip 4 medium sized sweet potatoes, peeled and thinly sliced 1/3 C water 1 1/2 C sugar Melt margarine and bacon drippings in a large heavy skillet. Add sweet potatoes and water; sprinkle sugar over all. Cook uncovered over medium heat, stirring frequently, until potatoes are tender and a thick sauce forms, about 30 minutes. Yield: 4-6 servings. STEWED TOMATOES Add 3/4 cup sugar to 1 quart canned tomatoes and cook down for about 15 minutes. Add 1/2 cup bread crumbs, 1 tbsp butter (or 1 tsp butter and 1 tsp bacon drippings), and salt and pepper to taste. Cook slowly for 10 minutes, stirring often.

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	PIZZA SAUCE 1 8oz can tomato sauce 1/2 tsp crushed oregano 1/4 tsp garlic powder 1/2 tsp worchestershire sauce 1/4 tsp crushed thyme Combine and mix. Top pizza with any of the following: 1/2 lb ground beef or sausage, browned 4 ounces sliced pepperoni 4 oz grated mozzarella cheese mushrooms, green, peppers, olives, parmesan cheese DUTCH STYLE GREEN BEANS 3 strips bacon 1 sm onion sliced 2 tsp cornstarch 1/4 tsp salt 1/4 tsp dry mustard 1 tbsp br sugar 1 lb can green beans 1 tbsp vinegar Fry bacon in skillet until crisp. Remove bacon and crumble. Drain off all but 1 tbsp drippings. Add onion and brown lightly. Stir in cornstarch, salt, and mustard. Drain beans reserving 1/2 C liquid. Stir reserved liquid into skillet. Cook, stirring until mixture boils. Blend in brown sugar and vinegar. Add green beans and heat thoroughly. Garnish with bacon.

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	GLAZED CARROTS 4 C carrots sliced dash of salt 1/2 C water 4 tbsp butter Place above ingredients in pot and cook covered for 10 minutes. Remove cover and cook down. SPAGHETTI SAUCE 1/2 lb ground beef 1 clove garlic or 1 onion chopped 1/4 tsp garlic pdw 2 6oz cans tomato paste 3 C water 1 tsp salt 1 tsp sugar 1/2 tsp oregano 1/2 tsp basil 1/4 tsp pepper Cook beef lightly, drain fat. Add onion and garlic. Cook until soft. Stir in tomato paste, water and seasoning. Simmer, uncovered for one hour. Serve over hot spaghetti. Makes enough sauce for 8oz box of spaghetti

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	HOT POTATO SALAD from Grandma Buttner Boil potatoes and let chill, then dice to 1/2 inch cubes. Put 1 cup water in fry pan with 1/4 cup diced onions and let cook for 5 minutes. Add 1 tbsp bacon drippings. Mix together in a cup 2 tbsp vinegar, 1 tbsp sugar, and 1 tbsp flour. Add mixture and 4 cups of diced potatoes to fry pan. Add salt and pepper to taste and heat well. If mixture cooks to dry add a little more water. APPLE SAUCE FRITTERS 1 C sifted flour 1 egg 1 tbsp sugar 1/4 C milk 1 tsp baking pdw 2 tbsp melted shortening 1/4 tsp salt 1 C apple sauce Sift flour, sugar, baking powder, and salt together. Combine egg, milk, melted shortening and apple sauce and stir into the dry mixture. Drop by spoonfuls into deep shortening heated to 365 degrees.( an inch square of bread browns in 60 seconds). Fry until golden brown (3-5 minutes). Drain on paper toweling. Sprinkle with powdered sugar if desired, before serving.

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	CORN STEW from "Mama" Martha Overby 3-4 C butter beans 6 C water 4 C corn 2 tbsp bacon drip 1 tbsp butter Cook 1 1/2 hours on medium high or until beans are done and desired amount of liquid has cooked away. Cook until thicker than soup. POTATO PANCAKES 2 C potatoes grated 1 egg 2 tbsp flour salt to taste Mix all ingredients together and fry in oil. POTATO SOUP 2 qts potatoes 2 qts water (diced small) 1 qt carrots Cook the above ingredients until almost done then add 1 tbsp celery salt and 1 tbsp onion salt and salt and pepper to taste. Add 2 tbsp bacon drippings and 2 tbsp margarine. Let simmer until potatoes and carrots are done.

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	BROCCOLI CASSEROLE 2 C of cooked and chopped broccoli 1 C pepperidge farm herb crumbs stuffing 1 C cream of celery soup 1/2 C water 1 C grated cheese salt and pepper to taste Mix broccoli, crumbs, and grated cheese in a baking dish. Mix celery soup and water and pour over previous mixture. Sprinkle with salt and pepper and bake at 350 degrees for 20 minutes. POTATOES AND CARROTS AU GRATIN 2 1/2 C coarsely grated raw potatoes 1 1/2 C coarsely grated raw carrots 1 10oz can cream of celery soup undiluted 1/2 C milk 1/2 tsp salt dash pepper 1/2 C shredded American cheese Heat oven to 375 degrees. Combine potatoes, carrots, and onion in a buttered 2 quart baking dish. Blend soup, milk, salt, and pepper and pour over vegetables. Bake covered for 1 hour. Uncover, sprinkle with cheese, and bake an additional 15 minutes, or until cheese is melted. Yield: 8 servings.

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	CELERY AND RICE SOUP 4 C diced celery 1 C diced carrots 4 chicken wings 1 C minute rice 4 chicken bullion cubes Cook celery, chicken, and carrots until tender. Add rice and bullion, and enough water to make about 2 quarts of soup. Let come to boil then simmer for 15 minutes stirring occasionally. Salt and pepper to taste. SWEET CUCUMBER PICKLES from "Mama" Martha Overby 1 gal cucumbers 1 1/2 qts vinegar 6 C sugar 1 C water 1 tbsp mixed spices Wash and dry fresh cucumbers. Cover with brine made of 1 cup salt dissolved in 1 gallon of water. Let stand for 24 hours. drain, puncture each cucumber with needle in 2 or 3 places. Simmer the sugar, spices, vinegar, and water for 30 minutes. Add cucumbers and simmer 15 minutes. Pack and seal.

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	SQUASH PICKLE from Martha Whittemore 12 C sliced squash 3 bell peppers cut 3-4 onions 3 C sugar 3 C vinegar 1 tsp celery seed 1 tsp tumeric 1 tsp mustard seed 1/3 C salt Soak squash in ice water with 1/3 C salt for 2 hours. Drain well. Bring all other ingredients to a boil. Pour squash into boiling solution. Boil three minutes after liquid returns to boil. Seal in hot jars. Makes 4 pints. SUMMER DILL PICKLES from Grandma Buttner To prepare brine dissolve 1 cup plain salt in 5 qts. cold water ( stir well to dissolve ). Use a stone crock or large glass jar. Place layer of fresh dill and grape leaves then cucumbers (small pickling, under 5 inches) alternating until jar is as full as desired. Put plate or saucer over cucumbers to hold them under the brine. The plate may need to be weighted. Cover with a cloth and let set at room temperature 3-6 days depending on the temperature. After the third day check to see how they are curing. Pickles cure from the outside to the center. According to your taste ( from mild to strong depending on length of cure ) when pickles have cured remove cucumbers and dill from brine and place in glass jars. Make new brine and fill jars to cover pickles then place in refrigerator to store. Will keep up to 4 months. Can be kept without refirgeration but will continue to cure ( more sour and stronger ). Before serving rinse with cold water.

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	DILL PICKLE 1 qt vinegar 3 qt water 1 C plain salt 7 cloves garlic (not iodized) 7 qts cucumbers 7 stalks fresh dill (small pickling) (depending on size) granulated alum Wash enough small pickling cucumbers (under 5 inches, larger ones become soft) to fill seven quart jars. Place head of dill in bottom of each jar, place enough cucumbers in jar to fill half full then place cut-up dill including stalk between and around cucumbers, finish filling jar with cucumbers and place dill between and around them. In each jar place one clove of garlic and 1/8 tsp of granulated alum. Take one quart of vinegar, 1 cup of salt, 3 qts water and mix together and bring to a boil. Pour into jars filled with cucumbers, leave 1/2 inch headspace in each jar. Seal tightly with hot lids, put in hot water bath. Have water hot when you put jars into hot water bath and simmer 30 minutes without boiling. To prevent jars from breaking warm prepared jars before placing in hot water bath. This can be done in a warm oven.

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	GREEN TOMATO PICKLE 2 gal sliced green tomatoes 2 1/2 qts sliced onions Sprinkle a layer at a the time with 1 1/2 cup salt. Let stand 4 hours. Wash 3 times. Let stand in clear water 1/2 hour then wash in clear water once and drain. Put them in a mixture of 3 cups brown sugar, 2 cups vinegar, and 2 pods red pepper cut-up. Put the following spices in a tie of cheesecloth: 3 tbsp mustard seed, 2 tbsp celery seed, or you can use 2 tbsp mixed pickle spices. Boil entire mixture until soft and thick. About 1 hour. Makes 8 pts. SAUERKRAUT Shred hard cabbage and pack into stone jar a layer of cabbage, then a layer of salt using 1/2 lb salt for each 20 lb of cabbage. Pack and press each layer firmly so that the water from the cabbage will rise and cover solids. Weight the cabbage with a plate to keep it under the liquid and cover with a cloth. Remove scum from top of jar each day. When cured pack into jars and process 30 minutes in hot water bath.

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	CANNED PLUMS Wash plums, stick with a needle in 3-4 places. Pack raw in jar. Make syrup by mixing 1 part sugar to 2 parts water and let come to a boil. Pour syrup over plums in the jars. Seal and process in hot water bath. Let boil 20 minutes. Or using pressure cooker 10 min at 5 lbs. pressure. Syrup: 2 C sugar and 4 C water makes 5 C syrup CANNED PEACHES For seven quarts: 8 C water and 6 C sugar For smaller amount: 3 C water, 4 C sugar Let sugar and water come to boil. Place peach halves in jar and cover with syrup. Process in hot water bath for 20 minutes or pressure cooker 8 minutes at 5 lb pressure.

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	CANNING STRINGBEANS Pack strung beans in jars and cover with boiling water. Add 1 tsp salt per quart, seal and process in pressure cooker 25 minutes at 10 lb. pressure. CANNING ASPARAGUS Pack in jars and cover with boiling water. Add 1/2 tsp salt per pint and process in pressure cooker 15 minutes at 10 lb pressure. CANNING TOMATOES Scald whole tomatoes and skin. Pack in quart jars. Add 1 tsp salt per quart and process in pressure cooker for 10 minutes at 5 lb pressure. CANNED PEARS For 3 quarts pears use 2 quarts water and 1/2 cup sugar. Cook 5 minutes. Put in jars and process in hot water bath for 20 minutes or process in pressure cooker for 10 minutes at 5 lb pressure

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	GRAPE JUICE 1 1/2 C grapes 1/4 C sugar OR 1 C muscadines 1/4 C sugar Put grapes & sugar in quart jar and seal. Process in hot water bath 30 minutes. Or process in pressure cooker at 10 lb. for 5 minute CUCUMBER CHIPS from Aunt Mary Shields Step I 7 lbs. (2 gal) cucumbers sliced 1/6 inch 2 gal cold water 2 C lime slack Mix well and let stand 24 hours. Step II 1/2 gal vinegar 5 lbs sugar 1/2 box pickling spice 1 tsp salt Combine all ingredients and heat to prepare syrup. Take cucumbers out of lime water and rinse well. Cover with cold water and let set for 2 hours then drain well. Put cucumbers in cold syrup and let stand overnight. Put cucumbers and syrup on stove and let come to boil and simmer for 15 minutes. Place in jar and seal while hot.

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	WATERMELON RIND PICKLES from Lucille Kidd 20 C rind 7 C sugar 2 C vinegar 1/4 tsp oil clove 1/2 tsp oil of cinnamon Cook rind until tender and drain. Mix other ingredients together and bring to a boil. Add rind and boil 2 minutes, set aside. Bring to a boil each morning for 3 days pour in jars and seal. Alternate 30 C rind (12lbs) 5 lbs sugar 3 C vinegar 2 tbsp mixed spices Tie spices in double thickness of cheesecloth and drop into syrup before cooking. TOMATO SAUCE WITH SPAGHETTI 1 sm onion, chopped 1/4 tsp pepper 1 clove garlic chop 1 tsp salt 1 tbsp sugar 4 tbsp salad oil 1 lb thin spaghetti 1 no 2 1/2 can tomatoes grated cheese 1 8oz can tomato paste Cook onion and garlic in oil until soft, do not allow to brown. Add strained tomatoes, and tomato paste. Simmer for 30 minutes until slightly thickened. Add seasonings. Pour over thin spaghetti. Serve with grated cheese.

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	BEAN SALAD 1 can green beans 3/4 C sugar 1 can wax beans 1/2 C vinegar 1/2 C green pepper (chopped) 1/2 C onion (chopped) 1/2 C mazola oil 1 tsp seasoned salt Drain all vegetables. Combine all ingredients cover and chill. LIME SALAD from Aunt Emma Edmonds 1 box lime jello 1 sm can crushed 1/2 C nuts pineapple 1 lemon, rind & juice 1 C hot water 1 sm can pet milk 1 C cottage cheese 20 small marshmallows 3 tbsp sugar Dissolve jello in 1 cup of hot water. Whip milk, sugar, salt, lemon juice, and grated rind together. Fold into jello with pineapple, cottage cheese, and marshmallows. Let stand over night in ref. Serve on lettuce. Good with ham.

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	FRESH FRUIT DIP 1/2 C sugar 1/4 C cornstarch juice and grated rind of one orange and one lemon 2 eggs beaten 1 C pineapple juice 2 3oz pkgs. of cream cheese Combine all ingredients except cream cheese and cook in top of a double boiler until thick, let cool. Beat cream cheese until fluffy and add cooked mixture. Beat well until blended. FIVE CUP SALAD 1 C coconut 1 small can mandarin orange 8 oz can crushed pineapple drained 1 C miniature marshmallows 8 oz sour cream nuts if desired Mix all ingredients together and let congeal.

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	OVER NIGHT SALAD 1 1/2 C miniature marshmallows 20 oz. pineapple chunks drained 1 can mandarin oranges drained 1 C shredded coconut 8 oz. sour cream Combine all ingredients and chill overnight. CRANBERRY RELISH 1 lb raw cranberries 2 whole oranges remove seed 2 C sugar 4 apples cored Grind fruit then add sugar. Makes 3 pints. Store in a cool place. CHERRY SALAD 1 can cherry pie filling 1 can eagle condensed milk 1 large can crushed pineapple 1 16oz container of cool whip 1/2 C crushed pecans Mix all ingredients together and refrigerate for 24 hours.

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	PINEAPPLE ORANGE SALAD 1 pkg orange jello 1 C hot water 1 small can crushed pineapple Mix together and let set until cool and partially congealed. Add 1 pkg. of dream whip or 1 9oz. container of cool whip. FRUIT SALAD DRESSING 1 tbsp flour 1/3 C sugar 1 egg beaten 1/2 C pineapple juice 1/2 C orange juice 4 1/2 tsp lemon juice 1/2 C whipping cream (can use 1 cup ready whip) All juices are strained Combine flour and sugar then stir in eggs, then fruit juices. Cook over hot water stir ring until thick. Cool. Whip cream or use ready whip and fold into mixture.

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	NEW YORK WALDORF SALAD 4 large apples diced 1/2 C mayonnaise 1 C raisins 1/2 C cream whip 1 1/2 walnuts lettuce leaves 1/3 C chopped chutney In a bowl, mix apples, raisins, walnuts, chutney and mayonnaise. Fold in whipped cream. Spoon mixture into a serving bowl lined with lettuce leaves. Chill until ready to serve. Serve with roast duckling or turkey. Add slices of date nut bread or Boston brown bread and a pitcher of sangria or fruit punch. COLA SALAD 2 pkgs cherry jell-o 1 small pkg cream cheese 1 can dark bing cherries 1/2 C pecans 1 can chunk pineapple 2 C coca-cola Drain juice from cherries and pineapple and bring to a boil. Dissolve jell-o in juices. Add coke and chill slightly to thicken, then add fruit and cream cheese cut into small pieces. Add nuts if desired. Refrigerate.

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	JELL-O SALAD Small box mixed fruit jell-o small can crushed pineapple 1 tsp water Combine and heat while stirring until dissolved. Cool and let start to congeal in refrigerator. Mix together cottage cheese and 8oz cool whip with a dash of salt. Fold into jell-o mixture. CONGEALED SALAD 2 pkg lemon jell-o 2 C boiling water 2 C 7-UP 2 C min marshmallow 1 C crushed pineapple 3 bananas Drain 1 cup of pineapple juice for sauce. Mix other ingredients together and chill. Sauce 1 egg beaten 3 tbsp flour 1/2 C sugar 1 C pineapple juice 1 tsp vanilla 1/4 C margarine Cook over medium heat until thick and chill. Fix dreamwhip as on pkg. and mix with sauce and put on top of jell-o.

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	SUMMER AMBROSIA 1 pkg orange jell-o 1 C boiling water 2 8oz cans crushed pineapple 2/3 C coconut Dissolve gelatin in boiling water. Add pineapple with syrup; chill until thickened. Stir in coconut. Pour into a 1 quart mold or serving bowl. Chill until firm, about 4 hours. SALAD Into 2 cups hot water dissolve 2 pkg apricot jello, 1 pkg cream cheese, then add 1 can crushed pineapple. After this congeals add 1 pkg dream whip fixed according to directions on box. Makes 3 1/2 cups or 6 servings. BEET SALAD 1 C diced beets (drain well) 1/3 C thinly sliced beets 2 tbsp chopped onion 2 tbsp sugar 2 1/2 tbsp oil 2 1/2 tbsp vinegar 1/8 tsp salt dash of pepper Combine ingredients with beets and marinate for serval hours. Chill and serve.

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	BEEF OKRA AND TOMATOES from Helen Maosha 1 1/2 lbs okra 7 tbsp vinegar 1 lb lean beef 3 cloves garlic 1 qt stewed tomatoes 1/2 tsp ground 4 tbsp sugar coriander seed salt & pepper to taste Wash okra, trim in a cone shape around stem. (do not cut the stem off as this prevents the okra from oozing and becoming slimy.) drain and dry with paper towel. Place in a shallow pan and coat okra with vinegar. Continue to toss lightly and gently while making sauce. SAUCE: Stew enough tomatoes to make a quart or more, add salt and pepper to taste and sugar. Add coriander. Put these ingredients in a large pot which will hold everything in the end. Saute' lean cube beef in vegetable oil. Brown on all sides, add chopped garlic. (Do not let it burn or it will become bitter.) Salt and pepper to taste. Add just enough water to cook meat gently about 1 hour. Add okra, vinegar and stewed tomatoes and continue to cook about 20 minutes or until okra is tender. Handle very gently and do not stir or you will break the okra which is so very tender and you want it to stay whole. Serve over hot steamed rice. In place of beef you can use short ribs, cubed lamb or chicken thighs. Sausage Balls 1 sm jar cheez whiz 1/2 C milk 1lb. hot sausage 3 C bisquick Mix all ingredients together. Roll in 1 inch balls. Bake at 350 degrees for 15 minutes. Makes about 50.

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	Beef Rolls 4 beef cube steaks (about 1 pound) 1/4 tsp pepper 1/2 tsp dried Italian seasoning 1 small carrot, scraped 1 medium size green pepper Pam 1/2 C beef broth 1/2 C dry red wine 1 tsp paprika 1/4 tsp hot sauce 1 small onion, chopped Sprinkle steaks with pepper and Italian seasoning. Cut carrot and green pepper into 3 X 1/4 in strips. Arrange an even number of vegetable strips in center of each steak. Roll up steaks; tie with string or fasten with wooden picks. Coat a large nonstick skillet with pam; place over medium-high heat until hot. Add steak rolls, and brown on all sides. Combine broth, wine, paprika, and hot sauce; pour over steak rolls. Add onion to skillet. Bring to a boil; cover, reduce heat, and simmer 1 hour or until steak is tender. Yield : 4 servings (about 189 calories per serving) David's Meat Loaf 1.2 lbs Hamburger 1.5 cups of crumbled Saltines 1 can tomato sauce 8 oz. 1/2 tsp. onion salt 1/4 tsp. salt 1/4 tsp. black pepper 2 tbsp brown sugar 1 tbsp. grey poupon mustard 1 tbsp. yellow vineger 1 tbsp. Aunt Jemima Pancake syrup Mix together hamburger, cracker crumbs, half of tomato sauce, onion salt, pepper, mustard, and 1 tbsp. brown sugar. Form into a loaf. place in baking dish, and top with remainder of tomato sauce, other tbsp. of brown sugar, vinegar, and syrup. Bake in preheated oven at 375 degrees for 35 - 45 minutes. Makes four generous servings.

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	Vegetable Meat Loaf 1 pound ground chuck 1 C soft whole wheat bread crumbs ¼ C shredded carrot ¼ C thinly sliced celery 2 tbsp finely chopped onion 2 tbsp finely chopped green pepper 1 egg, slightly beaten 1 tsp parsley flakes ½ tsp dry mustard ¼ tsp salt ¼ tsp pepper 1 (16oz) can whole tomatoes, drained and chopped Pam 2 tbs reduced calorie catsup Combine all ingredients except pam and catsup. Coat a broiler pan and rack with pam. Place meat mixture on broiler rack, and shape into a 10 X 6 inch loaf. Spread catsup over meat loaf. Bake at 350 degrees for 1 hour and 10 min. or until done. Yield: 6 servings (about 188 calories per serving). PEPPER STEAK FOR THE MICROWAVE 1 1/2 lbs round steak 1/8 tsp pepper 1 tsp salt 1/4 C soy sauce 1 tbsp cornstarch 2 greenpeppers slice 1/4 C water (or use onions) Cut the meat into thin strips. Place in a 2- quart glass casserole. Sprinkle with salt and pepper; add soy sauce. Stir in green pepper, cover and microwave for 14-16 minutes on high. Combine cornstarch and water in a small bowl, stir until smooth; stir in meat mixture. Recover and continue cooking 2-4 minutes on high or until thickened. Let stand covered for 5 minutes before serving. Serves four.

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	MEAT LOAF 1 1/2 lb gr beef 1 C bread crumbs 1 onion chopped 1 egg 1 1/2 tsp salt 1/2 tsp pepper 2 cans tomato sauce 1/2 C water 3 tbsp vinegar 3 tbsp br sugar 2 tbsp mustard 2 tbsp worchestshire Mix first six ingredients with 1/2 can tomato sauce. Shape into a loaf and place in a shallow pan. Combine remaining ingredients, pour over loaf and bake at 350 degrees for 1 hour and 15 minutes. Baste occasionally. CHICKEN AND DRESSING from Martha Whittemore 3 C bread crumbs 1 tsp salt dash pepper 3/4 tsp sage 1 tbsp chopped onion 1/4 C butter melt Add enough water to crumbs to dampen and combine with other ingredients. Put pieces of chicken in dish with cream of chicken soup poured over. Put dressing in center and cover. Bake at 350 degrees for 1 hour.

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SPANISH RICE

1 tsp. shortening 1 lb. ground chuck
1 lg. onoin sliced 1 med peper chopped
1 can tomatoes 3 1/2c