EverypersonCookBook-PartiesGreatandSmall.pdf

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Part of Everyperson's Cookbook : Parties Great and Small

Title: EverypersonCookBook-PartiesGreatandSmall.pdf
extracted text: PARTIES GREAT AND SMALL

Compiled by:
Betty Johnston
Mary Taves
Joyce Purcell

x^f'R THE WICHITA CHAPTER OF

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

JFIA'XY GO
FRESH DAIRY FOODS
Ai^D ICE CREAM
. MILK
a whole /ariety
to meet yr.ur needs

SWEET CREAM BUTTER
HAIF & HALF
HEAVY WHIPPING CREAM

• COTTAGE CHEESE
• CULTURED SOUR CllEAM

FRUIT DRINKS

• PARTY DIPS

EGG NOG (in season)

• CULTURED BUTTERMILK

ICE CREAMS & SHERBET

AT YOUR FAVORITE GROCERS

1=3,;: • <

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. Others
have been published in newspapers. 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
A T I O fVi A L
ATlON

".^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
UCO Vv'jmen's Research & BQLlih

'i<5G N. University Iv
Fdmond,OK 730^^4

Tt

714

C^lOZ

t^.^1

E-R-A-isin Pie

2

raisins

2 c. boiling water
Cook covered 5 mins.

Add:

1/2 c. sugar
2 T. flour

Cook over medium heat stirring constantly, until
boiling.

Boil 1 min. and remove from heat.

Stir in:

1/2 c. chopped nuts
3 T. lemon juice
Pour mixture into 9" pie crust and cover with
top crust. Cut slits in the top crust, sprinkle

with sugar and bake until browned.

425° 30-40

mins.

PIE CRUST

2 c. sifted flour
1 t. salt

2/3 c. + 2 T. shortening
1/4 c. water

Mix flour and salt in bowl. With pastry blender
or two knives, cut the shortening into the flour
until the mixture looks about the size of peas.
Add the water a tablespoon at a time, mixing
with a fork until all the flour is moistened.

Gather dough in hands until it cleans the bowl.
Divide dough in half and roll out on floured
sur face.

Mary Taves

JAN'S PINEAPPLE PUDDING

1/2 cup butter or margarine
1 cup sugar

1 egg - well beaten

1 tablespoon cream (or milk)
3 tablespoons pineapple juice

2 cups crushed pineapple (drained)

1 cup chopped nuts or coconut (or mixed)
1/4 teaspoon salt
1/2 pound vanilla wafers

Cream butter and sugar.

Add well-beaten egg.

Add cream, pineapple juice, pineapple, nuts
and/or coconut. Mix thoroughly. Fill mold

with alternate layers of wafers and pineapple
mixture, having top layer pineapple mixture.
Serve with whipped cream or substitute.

FRUIT PLATZ

1/2 c. margarine

1/4 t, salt

1-1/2 c. flour
1-1/2 t. baking powder

3 c. fruit. - rhubarb,
cherries, etc.,

1/2 c. milk

sweetened to taste.

(1/2 to 1 c. sugar)
Sift dry ingredients.

Cut in margarine.

Add

liquid and press into pan. Cover with fruit.
Top fruit with crumb mixture of:
1/2 c. margarine
3/4 c. sugar
1 c. flour

Bake at 450° for 10 mins, then 350° for 30 mins.

APPLESAUCE CAKE

1 cup shortening
2 cups sugar
2 eggs
2 cups applesauce

23/4 cups sifted flour
2
2
2
1

teaspoons soda
teaspoons salt
teaspoons cinnamon
teaspoon cloves

1 cup nuts - chopped
11/2 cup raisins
11/2 cup cut-up dates

Cream shortening and sugar. Add eggs (1 at a
time). Blend in flour and applesauce. Start
with flour and end with flour.

Mix nuts,

dates, and raisins and dredge in flour.

Add

to cake mix a little at a time.

Bake in greased, floured large tube pan
1 hour and 15 minutes - or in two small

tube pans 45 to 60 minutes - at 350°.
Make in September, freeze, and give for
Christmas. Super gifts, super eating.

DONNA'S SPEEDY CHEESECAKE

1 pkg. lemon gelatin (dissolved in 1/2 c. boiling
water, cooled until thickened slightly)
1 tall can evaporated milk (chilled and whipped)

Beat lemon gelatine until fluffy, add whipped
milk.

Mix together:
1 8 oz. pkg. cream cheese
1 t. vanilla
1 c. sugar

juice of 1 lemon.

After mixture is beaten, fold into gelatin mixture,
Pour into 2 baked and cooled graham cracker crusts.
Chill until Seisred'i)fTien'sReseareh&BOLTX>+
'''^0 N. Univefs'ty Dr
rdmond,OK 730 s4

SNOW ICE CREAM

4 quarts clean snow
4 eggs
2 cups milk
1 cup sugar

2 teaspoons vanilla

1 teaspoon nutmeg
Beat together eggs and milk. Add sugar
while continuing to beat. When sugar is
dissolved add vanilla and nutmeg.
Pour over snow and fold until blended.
Serves about 6.

STRAWBERRY-YOGURT SURPRISE
1 cup milk

1/2 cup sugar
1 tablespoon unflavored gelatin
1/2 teaspoon vanilla
3 egg whites
2 tablespoons sugar
1 cup plain yogurt

1 quart strawberries, washed, dried,
hulled, and sliced (reserving a
few for garnish)

Combine milk, 1/2 cup sugar and gelatin
in a saucepan.

Stir over low heat until

gelatin and sugar are dissolved. Cool.
Stir in vanilla.

Chill until mixture

mounds.

Beat egg whites until they hold soft

peaks.

Beat in 2 tablespoons sugar,

1 tablespoon at a time, and continue

beating until meringue holds stiff

peaks. Fold meringue into milk mixture.
Fold in yogurt and strawberries. Spoon
into individual dessert dishes. Chill
until set. Garnish with strawberries.
Makes six individual servings.

DRIED FRUIT COMPOTE

2/3 cup sugar
4 1/2 cups water
1 cup raisins

1 cup pitted prunes or figs
1 cup dried mixed fruits or apricots
2/3 cup almonds, halved
1 cinnamon stick

3 whole dried allspice

1/2 cup chopped nuts
In a 3-quart saucepan, combine sugar and
water- Stir until sugar dissolves, then
simmer gently, uncovered, for 5 minutes.
Add fruits, almonds, and spices. Cover,
and simmer 8 to 12 minutes. Spoon into
individual serving dishes and chill. Top
with chopped nuts and whipped cream, if
desired.

Serves 6 to 8.

SLOW-COOKER POUND CAKE

1 16-Oz. cake mix
2/3 c. water
2 eggs.

Mix all of above by hand, 300 times.

Pour the

batter into greased and floured 2 qt. mold or
spring form pan.

Set the pan in slow cooker

and cover with loosely fitting plate.

Cover

slow cooker, but prop lid open with foil to let

steam escape.

Cook on high 2-1/2 to 3-1/2 hours.

Cake is done when toothpick in center comes out

clean. Cool on rack 10 mins. before turning
out of pan.

Serves 8.

Pineapple variation: Use 2/3 c. pineapple juice
instead of water. 1—1/2 c. pineapple tidbits,
mixed with 3 T. flour, until coated. Fold pine
apple mixture into cake batter and bake as above.

BOURBON BALLS

1/2 pound vanilla wafers - crushed
1 cup powdered sugar
1 cup nuts, finely chopped
1/2 cup corn syrup
1/4 cup bourbon or rum
2 tablespoons cocoa

Mix thoroughly and form into balls the
size of walnuts. Let dry and roll in

powdered sugar. Store in a covered
contaii^®^.

STRAWBERRY PIE

4 c. sliced strawberries
1 baked 9" pie shell - cooled
1-1/2 c. water
3/4 c. sugar

2 T. cornstarch

3 oz. pkg. strawberry gelatin
WhippecS cream

Arrange strawberries in the pie shell. Combine
water, sugar and cornstarch in small pan. Mix
until smooth. Cook over medium heat, stirring
constantly until mixture comes to a boil.
Cook two more minutes until clear and thick.
Add gelatin and stir until dissolved. Pour,
while hot, over strawberries. Chill until
set. Serve topped with whipped cream.

JULIE'S NO-NAME CAKE

1 pkg. orange cake mix
4 eggs

1/2 c. oil
1 can mandarin oranges with juice.

Mix all ingredients and bake in 9x13x3 pan,
as directed on cake mix. Top with 1 pkg.
prepared topping, 1 pkg. vanilla pudding,
and 1 c. drained pineapple tidbits.

PINEAPPLE OATMEAL COOKIES

3/4 cup corn oil
1 cup firmly packed brown sugar

1/2 cup granulated sugar
1 egg
1/2 cup water
3 cups oats, uncooked

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon soda
1 cup canned, cubed pineapple
Beat together oil, sugars, egg, and water
until creamy. Combine remaining ingredients;
add and mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake in

preheated moderate oven, 350° F, 12 to 15
minutes or until brown.

CRANBERRY OATMEAL COOKIES

3/4 cup vegetable shortening

1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg

1/2 cup water
1 teaspoon vanilla
1 cup whole cranberry sauce
1 cup oats, uncooked

1 cup all'-purpose flour
1/2 teaspoon salt
1/2 teaspoon soda

Beat together shortening, sugars, egg, water,

and vanilla until creamy.

Combine remaining

ingredients, then add to sugar mixture. Mix
well.

Drop by rounded teaspoonfuls onto greased

cookie sheet.

Bake in oven preheated to 350°

F for 12 to 15 minutes.

DRIED APRICOT PRESERVES

2 cups dried apricots
2 cups water

11/2 cups sugar
Grated peel and juice of 1 orange
Juice of 1 lemon

Bring apricots and water to a boil in large,
heavy saucepan over medium heat, then
simmer uncovered until apricots are tender
and have absorbed most of the liquid, about
10 minutes. Mash apricots, then stir in
sugar. Stir over low heat until thickened,
approximately 10 minutes. Remove from heat.
Stir in orange peel and orange and lemon
juices. Spoon into small hot sterilized
jars. Seal at once. Store in refrigera
tor. Makes about 11/2 pints.
DRIED FRUIT PIES

2 cups mixed dried fruit, cut up
3/4 cup dried apricots
3/4 cup raisins
1 cup water

3/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon grated lemon rind

Pastry for two-crust 9-inch pie
Combine all ingredients except pastry in
saucepan. Bring to a boil and simmer 5
minutes.

Cool.

Line bottom of 9-inch

pie pan with pastry. Fill with dried fruit
mixture. Cover with top crust. Bake at
400 degrees F. 15 minutes, then reduce

temperature to 325 degrees F. and continue
baking 20 minutes more, until pastry is
browned.

INDIAN PUDDING WITH MAPLE SYRUP
3 cups milk

1/2 cup corn meal
2 eggs, lightly beaten
1/2 cup maple flavored syrup
2 tablespoons brown sugar

2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 ginger
dash nutmeg

Combine milk and corn meal in 3-quart sauce

pan and mix well.

Bring to a boil over

medium-high heat. Reduce heat and cook
about 5 minutes or until thickened, stirring

frequently. Remove from heat. Stir small
amount of corn meal mixture into eggs, then

gradually stir egg mixture into corn meal
mixture.

Add remaining ingredients, mixing until
well blended. Pour into greased 1 1/2

quart casserole and set into baking pan,
then place into oven. Pour hot water
around casserole to within 1 inch of top.
Bake at 300° about 2 hours or until
set. Let stand 30 minutes. Serve warm
or cold, with whipped cream, ice cream,

or hard sauce. Makes 6 servings.

Especially

good in winter because it is hearty and
spicy.

PEGGY'S TOLL HOUSE COOKIE BRITTLE

Cream 1 c. margarine, 1-1/2 t. vanilla, 1 t.

salt 1 C. sugar, 2 c. flour. Mix well. Ada
6 oz chocolate or butterscotch chips, 3/4 c.
chopped nuts. Pat into 10x15x1 pan, ungreased.
Bake at 350o until golden brown - don't overbake

approx. 20 mins. Cook and break up into irregular
pieces.

M-M-M-M-M ^-THITE FRUIT CAKE

1 lb. butter

6 eggs

2-1/2 c. sugar

1/2 lb. candied cherries

4 c. flour

1/2 lb. candied
pineapple

1 t. baking powder
1/2 t. salt
1-1/2 oz. lemon e.xtract

1 lb. oecans

Cream butter and sugar. Add eggs, one at a time.
Add lemon extract. Sift together flour, baking
powder and salt. Add to creamed mixture. Add
candied fruit and nuts.

pans or small tube pans.

Grease and flour 2 loaf

Pans should be half

filled with fruitcake mixture.
3 hours at 250°.

Bake 2-1/2 to

tffllSKEY SAUCE FOR FRUITCAKE

1 c. sugar

1/2 t. allspice

2 T. cornstarch

2 c. water

1 t. nutmeg

1/2 c. whiskey

Cook the first five ingredients over medium heat
until thick.

Remove from heat and cool.

Add

the whiskey, stir and pour over fruitcake.

PEANUT YUt4MIES

1/2 c. light syrup

3/4 c. powdered sugar

3/4 c. peanut butter

1/2 t. vanilla

2 c. corn flakes

1 T. margarine

Mix syrup, powdered sugar in a pan. Heat to
a boil, stirring constantly. Remove from heat.

Add peanut butter, vanilla and corn flakes, stir.
Drop heaping teaspoonfuls on greased cookie sheet.

Refrigerate 5 mins. for children, or longer for
adults.

University of Central Oklahoma Library, Edmond.OK

"Tin Pan Galley
Can Make Cookin
000 996 840

CLIFTON SQUARE

684-9651

THE PLACE FOR SPECIALTY

PANS

SPICES

COOKWARE

ITEMS —

GADGETRY

TABLE SETTINGS

THE LATEST

IN

COOKING INNOVATION

3700 E. Douglas
A T CLIFTON SQUARE•(316)664-9651• WICHITA. KANSAS 67218
IN TWIN LAKES •(316) 836-0591 • 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.

Good meals start with good recipes. Good
recipes deserve the finest, freshest
ingredients...exactly the right herbs and
spices...accompanied by superb condiments

...finished ofi^ perhaps, with a great cup of
coffee.

Good cooks

start their special plans
at LarCher's.

POOD MARKET

*Fu}eJbodssiricel920
Cv-.aral

Wichita t^ansas 67214

682-5575