Everyperson's Cookbook : A Little of What You Fancy

EverypersonsCookBook-ALittleOfWhatYouFancy.pdf
Title
Everyperson's Cookbook : A Little of What You Fancy
Description
Cookbook produced by the Wichita Chapter of the National Organization for Women.
Relation
Everyperson's Cookbook
Rights
Contact UCO Chambers Library's Digital Initiatives Working Group at diwg@uco.edu for the permission policy on the use, reproduction or distribution of this material.
Date
2024-11-26T00:00:10Z
Contributor
Wichita NOW
Subject
Cookbooks
Date Available
2024-11-26T00:00:10Z
uri
https://hdl.handle.net/11244/340682
extracted text
A little of what you fancy....
Compiled by:
Betty John.3ton
Mary Taves
Jovce Purcell

FOR THE WICHITA CHAPTER OF

iCk
M AT I O N A L

WHEN YOUR RECIPE CALLS FOR DAIRY FOODS
BE SURE TO USE STEFFEN'S FOR BEST RESULTS

f

fj\lly go
FRESH DAIRY FC

DS

AND IC£' f
• MILK...;

= /ariety

to meet
ur needs
• COTTAGE
ESE
-• COLTUREL SOUR CPIiT.PJd
• PARTY DIPS

• CULTURED-BUTTERMILK

SWEET CREAM BUTTER
HALE

& HALF

.EAVy DIPPING CREAM
FRUIT DRINKS

EGG NOG (in season)
ICE CREAMS & SHERBET

AT YOUR FAVORITE GROCERS

STEFFEN DAIRY FOODS COMPANY

700 EAST CENRAL

PHONE 267-4221

EVERYPERSON'S COOK BOOK

Whether you turn to the stove for survival

or for fun, this book has something in it
for you.

Some of the recipes are original creations
contributed by Wichita NOW members.

have been published in newspapers.

Others

We

have used several from the Christian

Science Monitor's Thursday Food Section
in particular. A few have been passed
down within a family from generation
to generation. Some take time and skill.
Some are quick and easy. All of them
are good.
Enjoy
Wichita NOW

A
f>J

A T I O

A

L

"i\bove the titles of wife and mother,
which although dear, are transitory
and accidental, there is the title

human being which precedes and out-ranks
every other."
Mary Livermore
Reformer

TTCO Wotwi'r Research &BGLTCK i
iOCN,University

lidmond,OK 73034

Tt

1\4BLOODY MARY'S PUNCH

2 qt. sparkling water

\y-1J 1 qt. vodka
1 46-oz. can tomatoe juice
2 T. Worcestershire sauce

1 lemon, sliced thin

Mix with generous amount of ice in punch bov7l.
Serves a block party or ten friends discussing

politics.
FRUIT PUNCH

6 oz. frozen orange juice
6 oz. frozen lime juice
6 oz. frozen lemonade
Thaw.

12 oz. pineapple juice
2 c. water

2 c. or 14 oz. club soda

Mix.

Serve over ice.

LIME SHERBET PUNCH

6 oz. frozen lemonade, mixed according to can.

Add 1 can pineapple juice. Place in punch bowl
over small amount of ice. Let stand until ready
to serve. Then add by spoonfuls, 1 qt. lime
sherbet. Float sliced strawberries in the punch.
SANGRIA

To one bottle red or white fruit-flavored wine,
add 1/2 c. lemon/lime pop plus 3 T. fresh lemon

juice.

Slice in 1 whole orange and 1 whole lemon

and serve over ice.

COOLERS

APRICOT-ORANGE

VELVET

1-1/2 c. cold orange juice
1 carton (8 oz.) apricot yogurt
3 T. wheat gern
2 T. sugar

Put all ingredients in blender. Cover and blend
at high speed one minute. Refrigerate before
serving. Yields 2-2/3 c. nutritious, tangy drink.

BLACK CHERRY-PINEAPPLE VELVET

1-1/2 c. cold pineapple juice
1 carton (8 oz.) black cherry yogurt
3 T. wheat germ
2 T. sugar

Proceed as for Apricot-Orange Velvet.

BOSTON COOLER

1 bottle red wine
2 c. vodka

1 qt. sparkling water
6 oz. can lemonade
2 c. water

Mix and serve over ice, or over ice in a punch
bowl.

STRV/^ERRY PUNCH

2 pkgs. strawberry Koolaide
2 c. sugar

2 qts. water
46 oz. pineapple juice

1 qt. ginger ale

1 pkg

frozen strawberries

Mix all ingredients in punch bowl, except the

ginger ale.
ale and

ice.

When ready to serve, add ginger

YOUNG PEOPLES' PARTIES

Dips the kids can help prepare. The after-school
snacking hour may be your chance to conduct a few
basic cooking lessons with the microwave.
CURRY CHEESE DIP

1 pkg (3 oz) cream cheese, cut in 4 pieces
4 slices American cheese, each cut in 4 pieces
1/3 cup milk
1 tablespoon honey

1-1/2 teaspoon prepared mustard
1/4 teaspoon curry
Put cream cheese and milk in small bowl or 1-quart

glass measure.

Cover with plastic wrap; cook in

microwave at 50 percent power 2 minutes.
well with fork.

Stir

Add American cheese, honey,

mustard, and curry; cover. Cook in microwave
about 3 minutes, or until hot, stirring after
each minute. Serve with apple wedges for dipping.
ORANGE PEANUT DIP

2/3 cup peanut butter

1/4 cup each: orange juice, plain yogurt
2 tablespoons orange marmalade
1/8 teaspoon ground ginger

Put peanut butter in small bowl or 1-quart glass
measure. Cover with plastic wrap; microcook at
50 percent power 2 minutes. Stir in orange juice,

yogurt, marmalade, and ginger. Cover; microcook

about 4 minutes, or until hot, stirring after
2 minutes. Serve with apple wedges for dipping.
BUTTERSCOTCH DIP

1 pkg. butterscotch pudding mix
1/2 t. vanilla
1/2 c. sliced almonds

1-1/4 c. milk
1/8 t. cinnamon

Mix pudding, milk, vanilla and cinnamon in small
bowl or 1-qt. glass measure. Cover with plastic
wrap; microcook on high 3 mins.

Stir well; cover

and microcook 3 mins. or until hot.
Serve with apple wedges for dipping.
Tiro vr<i^pn's Researcl)& BGLTO+ C>,nfp.r

N. University UFdtnond,OK73G3^

Stir in nuts.

LEMON/LIME KIDDIE DRIKK

Blend in blender, 1 envelope unsweetened lemon/lime
kiddie drink, a 13-l/'4 oz. can pineapple tidbits,

2 c. water, 1 c. sugar, and 1/3 c. fresh lemon juice.
Pour into pitcher.
6 adults or

Add 4 cups

ice water.

Serves

2 kids.

DRESSED-UP FROZEN LEMONADE

Mix a 6 ox. can frozen lemonade according to
directions. Cut a lemon in half. Squeeze one

half into pitcher.
and toss in.

Cut remaining half into slices

Serve with plenty of ice.

Looks

and tastes like old-fashioned, home-made lemonade.
BEANS AND THINGS IN BUNS

6 slices bacon, cut in pieces
1 med. onion, chopped

4 frankfurters, cut in small pieces
1 t. prepared mustard
1 t. catsup

1 1-lb. can pork 'n beans
4 hot dog buns

Put bacon pieces in cassarole.
in microwave 4 mins.

Stir.

Cook, covered,

Add chopped onion.

Cook, covered, 2 mins. Stir. Add frankfurters.
Cook, covered 5 mins., stirring once. Add mustard,
catsup and beans. Mix well. Cook, covered,
6-7 mins, or until hot, stirring once.
hot in

Serve

heated buns.

RANCHBURGERS

6-12 slices of bacon, fried crisp and crumbled

1-1/2 c. grated American cheese
2 T. finely chopped onion
i/4 c. catsup

1 t. prepared mustard

6 hamburger buns

Combine bacon, cheese, onion, mustard and catsup.

Spread 3 T. on bottom of each bun, cover with
top bun. Wrap individually in waxed paper, twisting
ends. Place on cookie sheet in 350° oven 15
mins. or microcook individually 3 mins. each.

CHILI CON QUESO
2 lbs. cubed American cheese

1/2 c. tomato juice
2 T. onion juice
1 can green chili peppers, seeded and chopped

Combine cheese, tomato juice, onion juice and

green chili peppers in a large saucepan.

Cook

over low heat, stirring constantly, until cheese
is melted and mixture is well belended - 15 mins.
Serve the dunk hot, with either corn chips or
crackers.

STUFFED MUSHROOMS

1 T. finely chopped onion
1 T. margarine

1 2-1/4-oz can deviled ham

1/4 c. soft bread crumbs
1/4 t. seasoned salt
1/4 t. v^orcestershire sauce
* * * *

1 6-oz. can a-V2 c.) mushroom
crowns, drained
Melted butter

Cook onion in butter over low heat until tender,
but not brown. Combine with deviled ham, crumbs,
salt and Worcestershire. Stuff mushrooms with

mixture; brush with helted butter. Broil, stuffed

side up, 5-8 mins. until heated through. Keep
hot in cassarole over candle warmer or in chafing
dish.

CHLESl log

Gra^e

ti'.er ;

3 oz Azierican cheese
5 oz Cheddar cheese
Add;

6 oz cream cheese

1/2 teaspoon garlic salt
1/2 cup chopped pecans

Mix veil.

paprika.

Form log.

Sprinkle with

Chill at least 24 hours

before serving.

BLACK OLIVE CHEESE B.ALL

1 pkg. (8 oz) cream cheese

lyl/2 cups grated mild Cheddar
1 jar smoked-flavored process

cheese spread (5 oz)
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon salt

1 can chopped ripe olives (7-1/2 oz)
Soften cream cheese. Blend with mild
Cheddar cheese, cheese spread, Worcester

shire sauce, mustard, and salt. Beat
until smooth. Fold in chopped olives
and shape into ball or log.
BLUE CHEESE BALL
Mix:

8 oz

cream cheese

4 oz blue cheese

1/2 stock butter
Add;

1 tablespoon chopped onion

3/4 cup ripe olives, chopped
Shape into ball and roll in nuts.

CHEESE BALL
Mix:

8 oz cream cheese

1
2
1
1

jar Olde English Sharp Cheese
tablespoons grated onion
teaspoon Worcestershire sauce
teaspoon garlic salt

Shape into ball and roll in nuts.

CREAMY ONION DIP
Blend:

1-1/2 cups sour cream
2 tablespoons packaged onion-soup mix
Add:

2 oz crumbled blue cheese

1/3 cup chopped walnuts
Mix well.

Makes about 2 cups,
DILL DIP OR SPREAD

Mix together:
8 oz sour cream

8 oz mayonnaise
2 teaspoons dill weed
1/4 teaspoon garlic powder

Serve as dip or spread.

Especially good

on rye bread or with raw vegetables.
CHEESE SPREAD

Thoroughly combine:

2 cups shredded sharp Cheddar cheese
(1/2 lb)

1 cup crumbled blue cheese (4 oz)
1 3 oz pkg. cream cheese, softened
Makes 2 cups.

DEE'S LEMON FLUFF

Crust:

2 c. finely crushed graham cracker
2 T. sugar

3/4 stick butter or margarine, melted

Reserve 1/3 c. crumbs.

To the remaining crumbs

add sugar and melted butter.

Press into bottom

of 9/13 or two 8" square cake pans.

Put in

refrigerator and chill about 1 hr.
Fluff:

1 large can evaporated milk
1 4-oz.. pkg. lemon gelatin
1-3/4 c. hot water
1/2 c. lemon juice
1 c. sugar

Chill unopened milk in freezer until icy. Dissolve
gelatin in hot water in a large size mixing bowl.
Chill until partially set, then whip until light
and fluffy. Add lemon juice and sugar. Stir
well. Whip the chilled milk and fold into the

gelatin mixture.

Pour over crumb crust.

with reserved crumbs.

Sprinkle

Chill until firm.

Serves 10-12

PEGGY'S BEEF-BAR-B-Q
1
2
2
1

BISQUITS

can (4 3/4 oz) roast beef spread
tablespoons minced green pepper
tablespoons Bar-B-Q sauce
can (8 oz) refrigerated buttermilk biscuits

Mix in a small bowl:

beef spread, green pepper,

and Bar-B-Q sauce. Separate bisquits into
2 layers. Place 2 tablespoons Bar-B-Q mixture
in center of biscuit half and cover with top
half of biscuit. Place on baking sheet. Bake
at 375° for 10-13 minutes or until golden brown.
Serve hot or cold. 5 servings.

VERY SPECIAL CHEESE BOATS

18 French rolls
3 sm. green onions
chopped

1 lb. Longhorn cheese grated
1 Ig. can pitted green olive
4 hard cooked eggs, chopped

1 sm. can green chilis
1/2 c. oil

1 can tomato sauce
2 T. vinegar

Slice tops off rolls.
Mix ingredients well.

mixture.

Remove center of roll.
Fill cavity of roll with

Wrap in foil.

Bake 30 mins. at 375°.

OPEN-FACE AVOCADO SANDWICHES
Toasted bread

Layer with Monterrey Jack cheese
Layer with sliced avocado
Top with mixture of;
diced tomatoes
diced onions

diced green peppers
diced mushrooms.

Salt and pepp>er.

Bake at 350° in preheated oven until cheese melts
Serve sprinkled with alfalfa or bean sprouts.
PARTY HATl ROLLS
Shredded

ham

Asparagus spears, cooked
Pkg. cream cheese

1/2 c. finely shopped pecans

Mix cheese and nuts until smooth.

Separate ham

into bread-size slices. Place in center of ham
slice an asparagus spear, and cover the spear
with the cheese-nut mixture.

Roll up ham.

Serve

on 1/2 slice of toast, or cut into 1" slices
and serve as canapes.

GUACAMOLE DIP

Mix together:
3 ripe avocados, mashed
1 small onion, chopped
1 tomato chopped
Add:

3 oz to 6 oz taco sauce (to
taste)

dash garlic powder.
Serve with corn chips or on bed of
shredded lettuce as a salad.

LOW CALORIE SPREAD/DIP

2 cups 99% fat-free cottage cheese
2 tablespoons buttermilk
2 teaspoons dijon mustard
1/2 teaspoon curry powder
1 small clove garlic, peeled
Combine ingredients in a blender.
^"Jhirl until light and smooth.
Adjust seasonings to taste. Serve
as dip or spread.
LOW CALORIE SWEET SPREAD/DIP

2 cups 99% fat-free cottage cheese
2 tablespoons apple cider
1/4 cup chopped fruit
Cinnamon to taste

Combine ingredients in a blender.
Whirl until well blended.

ITALIAN ZUCCHINI CRESCENT PIE

4 cups zucchini, unpeeled and sliced thin
1 cup onion, coarsley chopped

1/2 cup margarine or butter
1/2 cup parsley, chopped or 2 tablespoons
dried parsley

1/2
1/2
1/4
1/4
1/4

teaspoon
teaspoon
teaspoon
teaspoon
teaspoon

salt
black pepper
garlic powder
sweet basil leaves
oregano leaves

2 eggs - well beaten
2 cups meunster or mozzarella cheese,
shredded

8 ounce can Pillsbury Refrigerated
Quick Crescent Dinner Rolls
2 teaspoons Dijon mustard

Heat oven to 375°. In 10-inch skillet, cook
zucchini and onion in margarine until tender,
about 10 minutes. Stir in parsley and
seasonings. In large bowl, blend eggs and
cheese.

Stir in vegetable mixture.

Separate dough into 8 triangles. Place in
ungreased 11-inch quiche pan, 10-inch pie
pan, or 12 X 8 inch baking dish; press over
bottom and up sides to form crust. Spread
crust with mustard.
evenly into crust.

Pour vegetable mixture

Bake at 375° 18 to 20 minutes or until knife
inserted near center comes out clean. If
crust becomes too brown, cover with foil

during last 10 minutes of baking.

Let stand

10 minutes before serving. Cut into wedges
to serve; serve hot. Serves 6.

(This is the grand-prize winner at the 29th annual
Bake-Off, Fontainebleu Hilton Hotel.

by .Millicent Caplan of Tair.arac, Fla.)

Baked

BANANA MALT

1 banana, sliced

1/2 c. milk

1/2 c. orange juice

1 scoop orange
sherbet

Blend milk and banana in blender until smooth.

Add orange juice.

Pour over orange sherbet.
Felicia Hicks

SURPRISE CUPCAKES

Filling;

8 oz. pkg. cream cheese, softened
1 egg, beaten
1/3 c. sugar
1/2 t. salt

6 oz. pkg. chocolate cnips
Batter:

3 c. flour

2 t. soda

2 c. sugar

2 c. water

1/2 c. cocoa

2 T. vinegar

2 t. vanilla

2/3 c. oil

Combine filling ingredients, except chips. Beat
until smooth, add chips and set aside.
Sift together dry batter ingredients.

Add all

liquids to sifted ingredients and mix until smooth.

Fill cupcake liners 2/3 full, top with a heaping
teaspoon of filling.

Bake 25 mins. at 350°.

DEVILED EGG AND STUFFED CELERY PLATE

1 doz. hard cooked eggs

i c. salad dressing

salt and pepper

1 t. mustard

Peel hard cooked eggs and slice length-wise.

Mix yolks with remaining ingredients until smooth.
Fill egg white-halves with mixture until heaping.
Top with sprinkles of paprika and celery seed.
Mix drained 8 oz. cottage cheese with small can

potted meat. Salt and pepper to taste. Add
few drops Worcestershire sauce.

Stuff celery

sticks cut in 4" sticks. Sprinkle with paprika.

Universrtv of Central Oklahoma Libraty. Edmond, OK

"Till Pan Galley
Can Make Cooking Fi
000 996 828

684-9651

CLIFTON SQUARE

THE PLACE FOR SPECI'ALTY ITEMS —
PANS

COOKWARE

SPICES

GADGETRY

table SETTINGS

the latest in cooking innovation

3700 E. Douglas
tT CL/FTO/^ SOUARF•'3161 684-9651 • W/CHlTA. KANSAS 67218
TkV/V .AKFS • 316- 838-0591.WICHITA KANSAS 67214

Our sincere thanks to all the
members and friends of

Wichita Chapter of
NATIONAL ORGANIZATION FOR WOMEN

for contributions and assistance

in compiling this book.

!P1

Good meals start with good recipes. Good
recipes deserv^e the finest, fi-eshest
ingredients...exactly the right herbs and
spices...accompanied by superb condiments

...finished off perhaps, with a great cup of
coffee.

Good cooks

start their special plans
at Larcher's.

MARKET

'Fu}ejbodssiricel920
iAMi

2929 E. Central

Wichita, Kansas 67214

682-5575
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