Friday, February 26, 2010

West Haven Cake (Large)

Stir together: 1 c chopped dates, 1-1/2 c boiling water, 1 tsp soda (let cool thoroughly)
Cream together:
1 cup cugar
1/2 cup shortening
add 2 beaten eggs
Sift together and add alternately with dates and water:
1-3/4 cup flour
1/4 tsp salt
3/4 tsp soda
Pour into large greased pan.
Sprinker over batter 1 pkg chocolate chips- over that 1/2 cup white sugare and 1/2 cup nut meats
Bake 35-40 minutes at 350°.

Thursday, February 25, 2010

Moist Yellow Cake (Shelton)

Mrs. Shelton was one of Grandma's neighbors in Glendale, CA.

1 pkg yellow cake mix
4 eggs
1 pkg lemon jello
1/2 cup oil
1 cup water
Beat 4 minutes. Cook 30 minutes at 350°.
Prick with fork and cover while hot with 1/2 cup lemon juice and rind
1 pkg powdered sugar

Wednesday, February 24, 2010

Ginger Creams

1 cup brown sugar
1 cup dark cooking molasses
1 cup shortening
1 cup boiling water
1 T soda in hot water
1 tsp salt, 1 tsp cinnamon, 1 tsp cloves
Enough flour so dough doesn't stick to fingers.
Combine ingredients and let stand over night. Roll out and bake in hot oven at 400°.

Tuesday, February 23, 2010

Hello Dolly Cookies

1 Stick butter - melted in 7" square pan
Add 1 c graham cracker crumbs, 1 c coconut, 1 pkg chocolate chips, 1 cup caramel, 1 -15 oz. can of Eagle Brand, 1 cu nuts. Place in 350° oven for 30 min. Chill well, cut and serve.

Monday, February 22, 2010

Orange Slice Squares

4 eggs - beat light, add 2-1/4 cup brown sugar
2 cups flour
2 t baking powder
20 orange slices cut fine
1 cup chopped nuts
salt & vanilla
Bake at 375° 20-30 minutes
Let stand 10 minutes cut and separate roll in powdered sugar.

Saturday, February 20, 2010

Banana Bread

1/2 c butter
1 c sugar
2 eggs
3 crushed bananas
2 cups flour
1 t soda
1/4 c broken nut meats
Mix in order given.
Pour into greased loaf pan.
Bake at 350° 40 to 50 minutes.

Friday, February 19, 2010

Zucchini Bread

3 eggs
1 cup vegetable oil
2 cups sugar
2 cups peeled and grated raw zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1/2 cup chopped nuts

Beat eggs until light and fluffy. Add oil, sugar, zucchini and vanilla. Add dry ingredients and mix well. Pour into greased and floured bundt pan or 9x5x2 loaf pan. Bake at 325° for 1 hour or until bread tests for doneness.

Thursday, February 18, 2010


2 qt ginger ale (Canadian Club)
2 qt lime soda (Hi Spot)
2 cups pineapple juice
1/3 cup lemon juice
1 qt sherbet

Wednesday, February 17, 2010

Philly Cheese Ball

8 oz. pkg Cracker Barrel Brand Sharp Cheddar Flover Cold Pack Cheese Food
8 oz. pkg Philadelphia Brand Cream Cheese
Parkay Margarine
2 t chopped pimento
2 t chopped green pepper
2 t chopped onion
1 t Worcestershire sauce
1/2 t lemon juice
Combine cheddar cheese, softened cream cheese and 2 tablespoons margarine. Mix until well-blended. Add remaining ingredients. Mix well. Mold into cold pack container coated with margarine. Chill until firm. Remove from mold. Garnish with chopped parsley and pimento strips if desired. Makes 2 balls.

Friday, February 12, 2010

Chicken Filled Dumplings

1 can cream of chicken soup
1 can cream of mushroom soup
1-1/4 cup water or chicken broth
2 tablespoons chopped onions
1-1/2 cups cubed cooked chicken
1/4 cup chopped celery
2 tablespoons chopped onions
1 tsp parsley flakes
Dash of pepper
1 8 oz. can Pillsbury buttermilk biscuits

In large 3 quart saucepan, combine soups, broth and onions. Heat to slow boil.
Mix chicken, celery, onions, pepper, and parsley flakes together.
Separate biscuit dough into 10 biscuits and pat each out into approx. 4 inch circles. Place about 1/4 cup of chicken mixture on each circle. Firmly press edges to seal.
Place sealed edges of dumplings down in soup mixture. Cover and cook for 15 to 20 minutes.

Classic U.S.A. Tuna Salad

1/3 cup mayonnaise
1 small onion, minced
1 tsp white vinegar
1/2 tsp salt
1/4 tsp pepper
1 can tuna, drained and flaked
2 hard boiled eggs, chopped coarse
1 cup thinly sliced or chopped celery
Mix all ingredients, serve over greens, garnish with deviled egg halves or stuffed olives.

Chicken and Rice Casserole

Place 1-1/2 cups Minute Rice in bottom of baking dish. Lay 6 boned chicken thighs on rice. Add 2 cans cream of mushroom, cream of celery, or cream of chicken soup, mixed with 1 cup milk, over top of chicken and rice. Sprinkle a little dry onion soup mix on the top. Cover with foil and bake 2 to 2-1/2 hours at 325°.

Tuesday, February 9, 2010

Curry Dip

1/2 cup mayo
1/2 cup orange yogurt
1/2-1 tsp curry powder
Mix well, serve chilled

Cowboy Cookies

1 cup shortening, 1 cup brown sugar, 1 cup white sugar, 3 eggs, 1 tsp vanilla.
Sift and add 2 cups flour, 1/2 tsp baking powder, 1 tsp soda, 1 tsp salt
Stir in: 2 cup rolled oats, 6 oz. chocolate chips or M&Ms.
Drop by tsps on greased sheet.
Bake 12 minutes at 350°.

Chocolate Bill Hall Zucchini Bread

You old Lewiston hands will remember Bill Hall, long time editor at the Tribune. What the inside joke was that made Esther Robinson of Lapwai submit this recipe in his name was, I haven't a clue.
3 eggs
2 cups sugar
1 cup oil
3 cups flour
2 ounces chocolate
2 cups grated zucchini
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon baking powder
1 teaspoon soda
1 teaspoon vanilla
1 cup chopped almonds (optional)

Beat eggs until lemon colored. Beat in sugar and oil. Melt chocolate over hot water and stir into egg mixture with vanilla and zucchini. Sift flour with salt, cinnamon, baking powder and soda. With large spoon stir into zucchini mix along with almonds. Mix thoroughly and spoon into two well-oiled 8x4x3-inc loaf pans. Bake at 375° for 55 minutes. Turn out on rack.

Monday, February 8, 2010

To Bleach Yellowed Cotton Material

1 gallon hot water
1/2 cup Cascade liquid or 1 cup powdered dishwashing detergent
1/4 cup bleach
Soak 30 minutes.

Vegetable Casserole

1 can cream of celery soup
1-1/2 cups grated cheddar cheese
1/3 cup sour cream
1/4 tsp pepper
Can Durkee fried onions
15 oz. package frozen vegetables (brocolli, cauliflower, carrots) - thawed
1 small jar pimentos
Mix the soup, 1 cup cheese, sour cream, pepper, and 3/4 can dried onions together
Bake in covered 1 qt casserole dish at 350° for 30 minutes.
Uncover, top with remaining cheese and onions. Bake another 5 minutes uncovered.

Chocolate Star Cookies

1 cup Crisco
1/2 cup confectionary sugar
1 tsp vanilla
2-1/2 cups sifted flour
1/2 tsp salt
1 box milk chocolate stars

Preheat oven 375°
Cream Crisco, sugar; blend in vanilla. Add flour  and salt. Mix until blended. Wrap about 2 tsp dough evenly around each chocolate start. Bake 10-12 minutes on ungreased cookie sheet. Cool briefly. Remove to rack and decorate as desired. Makes about 40 cookies.

Saturday, February 6, 2010

Thighs Cordon Bleu

Cordon Bleu in a recipe title means you're sure to find ham and cheese. usually made with chicken breasts or veal cutlets (priced out of sight!), this dish is even tastier made with chicken thighs.
4 chicken thighs (5 to 6 ounces each), skinned, boned and pounded thin
2 teaspoons Dijon-style mustard
1/8 teaspoon pepper
4 slices baked or boiled ham
4 slices gruyere or Swiss cheese
1/4 cup all-purpose flour
1 egg, beaten with 1 teaspoon water
1/2 cup plain dry bread crumbs
1 tablespoon vegetable oil
1 tablespoon butter or margarine

Place chicken on counter with the wider of the two short sides toward you. Spread with mustard and sprinkle  with pepper. Fold ham and cheese slices in half and place on chicken. Roll chicken thigh around ham and cheese. Dust chicken with flour and shake off excess. Roll chicken in beaten egg to coat completely and then coat with bread crumbs, pressing crumbs into chicken. Refrigerate 1 to 2 hours or freeze 15 minutes, turning chicken pieces once. In a 9 to 10 inch skillet, heat oil and butter over moderate heat. Add chicken and brown 2 to 3 minutes on each side. Transfer into a shallow baking pan and bake 15 to 20 minute until cooked through in a 400° F oven.

Note: I'm pretty sure this one was grandma's as it came with calorie breakdown.

Marcia Adams' baked Chicken Reuben

4 whole broiler-fryer chicken breast, halved and boned
1/4 tsp. salt
1/8 tsp. pepper
1 can (16 oz.) sauerkraut
4 slices natural Swiss cheese
1-1/4 cups bottle Thousand Island salad dressing
1 tbls. chopped parsley

Place chicken in a greased baking pan. Sprinkle with salt and pepper.
Drain sauerkraut, pressing out excess liquid.
Place sauerkraut over chicken and top with Swiss cheese.
Pour dressing evenly over cheese.
Cover with foil and bake in a 325° oven for about 1-1/2 hours, or until fork can be inserted into chicken with ease.
Sprinkle with chopped parsley and serve. Makes four servings.

Note: this recipe came from a box of old memorabilia, so I'm not certain whether it was my mother's or grandmother's clipping.