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Compiled by:
Betty Johnston
Mary Taves
Joyce Purcell

For the Wichita Chapter of

A
IM A T I □ M A L

"iM'ailsy

TOO MUCH WO

KE BREAD?

NOT the HAblC MILL^BOSCB MIXER'
WAY. DISCOVER. THE hAGlC OF
^rting wmth whole GRAiN $ have
whole-wheat bread in TKc Oven (M

ONLY

15 minutes!

for the health conscious ^ ■ONAN AIvTXIOUS to give
her family the most Nua'Ririo'js diet possible
WITH ease and convent;ekce .

FREE bread BaKIWG CLASr.RS every

THURSDAV ATT:OOP.M. call ;t)R.

, Bosch mixers • grains - etc.

(lUihieTaitilaiif
EtiiaidiiiG;

2730 K. AMIDON ■ WICHITA. KANSAS 67204
C31B) 838-2148

EVERYPERSO:;' S COOK BOOK

vCnether you turn to the stove tor survival
or for fun, this book has sor.ething in it
for you.

Sone of the recipes are original creations
contributed bv '-.'ichita N'OK' 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
M

A. T I O fSt A

U

"Above 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 WofTMw's Research A BOLTQ+ Center

iOO N, University T,-r

EdmondjOKTSGJ-s

-rx

.tW
WHOLE-WOMAN

3 C. white flour
2 c. whole-wheat flour

WHEAT BREAD

^ pkgs. dry yeast
^

^ T. honey
3/4 c. shortening
2 c. ir.ilk

Place both flours in large mixing bowl. Make a
well in the flour for mixing. Heat milk, do not
let boil, remove from heat and melt shortening,

add honey stir and let cool to 98°. Dissolve 2
pkgs. dry yeast. Add liquid to flour, stirring
out from the well until all flour is worked into

dough.

Hake a ball of the dough, cover and let

stand until doubled in size. Knead and shape into
loaves. Cover loaves and let raise until doubled
in size. Preheat oven to 375°. Brush tops of
loaves with melted butter or shortening and bake

until browned and tapping the top of the loaf
makes a hollow sound—about an hour.
CONSCIOUSNESS RAISIN GER.MAN BREAD

To Whole-Woman Wheat Bread, add:
1 lb. raisins
2 T. brown sugar

1 pkg. yeast

cinnamon

white flour

Place raisins in pan and cover with hot water.
Let stand until raisins are plump. Mix water
from raisins with enough flour to make very

soft dough.
raisins.

Add sugar and cinnamon, mix in

After kneading wheat bread dough,

before shaping into loaves, roll dough into
9" round, spread with 1/2 the raisin mixture,
roll and place in loaf pan. Repeat for second

loaf.

Score the tops of the loaves; let raise

until doubled in size. Brush open scores with
melted butter, sprinkle with cinnamon sugar
and bake as wheat bread.

;;:-:i,issA's onion/cheese bread

2 c. Bisquick
3/4 c. milk

1-1/2 c. shredded cheddar
cheese

2 eggs

1 large chopped onion

1/2 c. melted butter

Saute the onion in 1/4 c. butter until clear and

brown. Mix Bisquick, milk, eggs, onion and 3/4 c.
shredded cheese until moistened. Spread in 13x9
pan for thin pieces of bread, or 9x9 for thick
pieces. Top with remaining cheese; sprinkle with
poppy seeds and drizzle butter over all. Bake at
350° 20-25 minutes or until knife inserted in
center comes out clean.
Melissa Nachbor
BEER BREAD

3 c. self-rising flour
3 T. sugar
1 12 oz. beer

Mix ingredients and spoon into a greased loaf pan.
Place in cold oven.

Bake at 300° for 75 minutes.
Mary Taves

CHERRY PECAN BREAD

3/4 c. sugar

2 c. flour

1/2 c. margarine

1 t. soda

1 t. vanilla

1 c. buttermilk

10 oz. jar marachino cherries, chopped, drained
2 eggs
1 c. chopped pecans

Cream sugar, margarine and eggs. Sift dry ingredients
together and add to sugar mixture, alternately with
buttermilk, beating until blended. Stir in nuts,

cherries and vanilla.

Bake in 9-x-3 loaf pan at

350° for 55-60 mins.
BACON-CHEESE BISCUITS

Brown 4 strips of bacon and crumble
2 slices American cheese
or 1/4 c. shredded cheddar

Add to biscuit mix,
bake 15 mins. at
400°.

YOGURT GRANOLA BREAD

11/2 cups lukewarm water
2 tablespoons honey or brown sugar
2 cakes yeast

2
1
2
4

tablespoons vegetable oil
cup plain yogurt
to 3 teaspoons salt
to 5 cups stirred and measured white
or unbleached flour

2 cups any type of granola, preferably
with fruits and nuts in it

Combine water, honey, and yeast.

proof for 5 to 8 minutes.

Set aside to

When the yeast is

ready, stir in the oil, yogurt, salt and 2 cups
of the flour. Stir until thoroughly blended.
Then add remaining flour, 1 cup at a time
Add granola and stir until it has formed a

medium soft dough.

Rub the ball of dough

all over with some oil, cover and let it rise
until doubled in bulk.

When dough has doubled, punch it down and turn
it out onto a very lightly floured surface.

Knead lightly and then divide into 2 parts.
Shape each into a loaf and place in a greased
8 inch loaf pan. Cover (you can use the same
wax paper) and let rise again until doubled
and then bake in a preheated 375° F. oven 35 to
40 minutes or until browned and done. Turn out
onto racks to cool. Takes about 21/2 hours
from start to finish.

UCO Vkumen's Research ft BQLTtH

100 N. University T>
£datoiid,OK 73034

THIN CRUST PIZZA DOUGH

1 package active dry yeast
11/2 cups lukewarm water
3 1/2 to 4 cups stirred and measured
white or unbleached white flour

1 teaspoon salt
1 tablespoon coarsely ground black pepper
2 tablespoons vegetable or olive oil
Additional oil and some cornmeal

Dissolve yeast in water and let it proof for
5 to 8 minutes. Stir in 3 cups of the flour,
the salt, pepper, and oil. Beat until smooth.

Add remaining flour gradually until you have
a firm dough. Knead dough lightly and place
in an oiled bowl. Turn the dough so the
surface is oiled all over.

Cover and let rise

until doubled, 1 to 1 1/2 hours.
When doubled in bulk, punch down and cut in two.
Place each part on an oiled and cornmeal-sprinkled
12-inch pizza pan. Let dough rest for 10 minutes
and then spread it out so that it covers the pan.
Make pizza sauce according to your favorite

recipe and bake immediately in a preheated 500°
F oven until the crust is crisp and done, about
20 to 25 minutes.
BANANA NUT BREAD

1/2 c. oil

1/2 c. chopped nuts

1 c. sugar

2 c. sifted flour

2 eggs

1 t. baking soda

3 bananas - mashed
Mix all ingredients and pour into lightly greased

and floured pan.

Bake at 350° 50 rains.

ORANGE FRENCH TOAST

2 beaten eggs

1 cup orange juice
10 slices raisin bread
1 1/2 cups crushed vanilla wafers

(33 wafers) OR graham crackers
(23 crackers)
Butter or margarine

Combine beaten eggs and orange juice.

Quickly

dip bread into egg mixture, then into crumbs.
Fry on both sides in a tablespoon of butter
or margarine till brown.

(Add additional

butter each time more bread is added) Serve
with butter and warm maple syrup. Makes 5
servings.
QUICK CHEESE BREAD

2 8-Oz. cans of biscuits

1/2 c. processed cheese spread

Preheat over to 375°. Grease 8x8 pan. Cut
each biscuit into fourths; arrange in baking

pan.

Bake 20 mins.

Remove from oven, spread

cheese over tops of biscuits. Return pan to
oven and bake just until cheese spread melts,
about 3 mins.

ANGEL BISCUITS

5 c. flour
3 T. sugar
1 t. salt
2 c. buttermilk
1/2 c. warm water
Mix roll out and cut with cutter.

15 mins.

3 t. baking powder
1 t. soda

3/4 c. shortening
1 pkg. dry yeast

Bake at 400°

Store what you don't use in refrigerator.

BUTTERSCOTCH

ROLLS

1 pkg. butterscotch pudding
1-1/2 c. evaporated milk
1 stick margarine
1 pkg. dry yeast
1/4 c. warm water
2 t. salt

2 eggs
4-4-1/2 c. flour

Cook pudding with milk until thick.

Remove from

heat, add margarine and cool to lukewarm. Dissolve
yeast in water. Add to cooled pudding mixture.
Add salt and eggs. Beat well. Add flour. Knead
lightly. Let raise until doubled in size. Roll

half the dough in a circle and cut into pie shaped
pieces. Repeat for remaining dough. Place filling
on each piece and roll into butterhorn. Let
raise in buttered pans until doubled in size.
Bake at 350° for 20 mins.

Filling:
1/4 c. melted butter

2/3 c. brown sugar
2 T. flour

2/3 c. fine coconut

1/2 c. chopped nuts
Frosting:
2 T. melted

butter

2 T. milk

1/4 c. brown sugar
1 C powdered sugar

Frost while v/arm.

DATE NUT BREAD

Combine and mix well: 1/2 c. margarine, 1/2 c.
sugar and 2 eggs.

Sift together: 1-3/4 c. flour, 2 t. baking
powder, 1/2 t. salt, 1/4 t. soda.
Add alternately with 1/2 c. milk. Then add
1/4 c. chopped dates and 1/2 c. walnuts. Bake
at 350° for 1 hour.

EGO BATTER BUNS
3 c. flour
2 T. sugar
4 T. shortening

3/4 c. milk
1-1/2 t. salt
1/4 c. warm water

1 pkg- yeast

1 egg.

Sift flour, scald milk. Remove from heat. Stir
in sugar, salt and shortening. Cool to lukewarm.

Measure water and put in a 2 qt. bowl. Sprinkle
in yeast. Stir until dissolved. Add milk mixture,
and 1/2 flour.

Add egg, beat well.

Add remaining

flour and mix well. Cover. Let rise until double
in size. Make into balls. Place 3 balls into

each space in muffin tin.

Let rise again.

Bake

at 425° 15-18 mins.

QUICK PAN ROLLS

2 8-Oz. pkgs. flaky biscuits
3 T. butter

Preheat oven to 400°. In 9" round pan, melt butter.
Gently shape biscuits from both packages into balls;
roll in butter to coat balls.
until brown. 20 rolls.

Bake 25 mins, or

QUICK UPSIDE-DOKiN APRICOT BUNS

1 package ready-to-bake biscuits

1/4 cup butter, melted
1/4 cup brown sugar
10 cooked dried apricots

Combine butter and brown sugar. Divide
into 10 muffin cups. Drain apricots.

Place one apricot (cut side up) in each
muffin cup; place one biscuit over each

apricot.

Bake at 425° for 12 to 15

minutes. Turn upside down; let cool one
minute; remove from pan. Makes 10 buns.
QUICK MAPLE-WALNUT COFFEE CAKE

1 package ready-to-bake biscuits
3 tablespoons chopped walnuts

1/4 cup maple syrup
2 tablespoons brown sugar
3 tablespoons butter or margarine,
melted

Combine maple syrup, brown sugar, walnuts
and butter or margarine in lightly greased
3" pie pan. Arrange biscuits over mixture.
Bake at 425° 12 to 15 minutes.

upside down on serving plate.
minute; remove from pan.

Turn

Cool one

ORANGE MARMALADE NUT BREAD

1/2 cup butter or margarine
2 tablespooons vegetable shortening (or lard)
1
2
3
1
1

cup sugar
large eggs
tablespoons orange marmalade
small potato, cooked and mashed
cup orange juice
41/2 cups stirred and measured unbleached
white or white flour

41/2 teaspoons baking powder
1 teaspoon baking soda
1 cup chopped pecans, walnuts, or
slivered almonds

Cream butter and shortening thoroughly. Gradu
ally beat in sugar until mixture is light and
fluffy. Add eggs, marmalade and mashed potato
and mix well. Sift dry ingredients and add to
beaten mixture alternately with orange juice.
Stir 1 teaspoon of flour through the nuts and
shake so any excess flour is discarded. Fold
into batter and pour into 2 well-greased
8-inch loaf pans.

Cover with foil and bake in preheated 350° F
oven for 20 minutes; remove foil and continue

baking for another 30 to 40 minutes, or until
crust is golden and bread tests done. Remove
to racks and cool for 15 minutes, then turn

out of pans and continue cooling.
small loaves.

Makes 2

ZUCCHINI BREAD WITH CHOCOLATE CHIPS
4 cups zucchini, cubed
4 eggs

1/2 cup vegetable oil
1 cup walnuts, optional
3 cups all-purpose flour
3 cups sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda

1/2 teaspoon salt
1 12-ounce package chocolate
chips
1 teaspoon vanilla

Put zucchini cubes, eggs, and oil in a
blender. Blend at high speed until

mixture is finely pureed. Small green
flecks will be visible. Add walnuts,
if desired, and blend briefly to chop.
Set aside.

In a large bowl, mix flour, sugar,
cinnamon, baking powder, baking soda,
and salt.

Add blended zucchini mixture.

Stir just enough to moisten dry ingredi
ents.

Fold in chocolate chips and

vanilla.

Pour batter into a buttered tube pan
or 2-by-9-by-5-inch bread loaf pans.
Bake at 350 degrees F. for about 1
hour.

When done, a cake tester

inserted into middle of loaf will come
out clean.

GERMAN TWISTS

1-1/2 pkgs. active dry yeast

1/3 c. sugar

1 t. salt

1/4 c. warm water

1/2 c. boiling water
1/2 c. evaporated milk

1/2 c. shortening
2 eggs, beaten
2 T- sugar

5-6 c. sifted flour

Dissolve yeast in warm water. Combine boiling
water and shortening; blend. Add sugar and salt.
Stir until lukfewarm.

eggs.

Blend in yeast, milk and

Stir in flour to make soft dough.

onto lightly floured surface.

(about 5-8 mins.).

Turn

Knead until smooth

Place in lightly greased bowl;

turn over to grease top.

Cover.

Let rise in a

warm place until double in size (1-1-1/2 hrs.).
Place dough on floured surface. Roll to 1/2"
thickness, cut into 8x1/2" strips. Roll strip
to form 12" stick. Fold stick in half, cross
ends of stick to form twist. Pinch to secure ends.

Cover, let rise until doubled (30 mins.).

in deep hot fat (375°).
sugar.

Drain.

Fry

Sprinkle with

3 doz.
DUTCH DROP DOUGHNUTS

2 eggs
1/2 c. sugar
1/2 c. milk

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

1 T oil

1/4 t. cardamon

2/3 c. oats, uncooked

1/4 t. cinnamon

Beat egg. Add sugar. Stir in milk and oil.
Sift dry ingredients to egg mixture and blend.

Drop batter by teaspoon into hot fat (375°) and
fry until golden brown (3 mins.). Drain.
Sprinkle with powdered sugar.
ORANGE BISCUITS

Mix together, cook for 2 mins: 1/4 c. margarine,
1/2 c. orange juice, 1/2 c. sugar. Mix biscuits,
2 c. flour, 3 t. baking powder, 1/2 t. salt,

3/4 c. shortening, 3/4 c. milk.

Place orange

juice mixture into biscuit mixture.
at 400°.

Bake 15 mins.

EASY DILL ONION

BREAD

3 c. flour

1 pkg. dry yeast
1-1/4 c. milk
2 T. sugar
1 t. salt

2 T. butter or margarine
2 t. dry dill seeds
2 t. instant minced onion

■ egg
In small mixer combine half the flour with the

yeast. In saucepan, heat milk, sugar, butter,
seed, onion, salt until butter melts. Add dry
mixture, add lightly beaten egg at low speed
for 1/2 minute, scraping bov/1. Then beat 3 mins.

at high speed.

By hand, stir in remaining flour,

cover and let rise until double (30-45 minutes),
stir down and spread with spoon in greased 9x5x3

loaf pan.

Let rise until double (30 mins.).

Bake at 350°.

Gail Clarey
DONNA'S BREAD

1/3 c. shortening
1/2 c. sugar

2 eggs

1-3/4 c. sifted all-purpose flour
1 t. baking powder
1/2 t. soda
1/2 t. salt
1 c. mashed ripe bananas
1/2 c. chopped walnuts.

Cream together shortening and sugar; add eggs
and beat well.

Sift together dry ingredients;

add to creamed mixture, alternately with bananas,
blending well after each addition. Stir in nuts.
Pour into well-greased 9-1/2x5-3 loaf pan. Bake
at 350° 40-45 mins. or until done.
oar.; cool on rack.

Remove from

University of Central Oklahoma Ubraiy Edmond.OK

fin Pan Galley
Can Make Cooking F
000 996

CLIFTON SQUARE

684-9651

THE PLACE FOR SPECIALTY ITEMS -nMer clurge

PANS

COOKWARE

SPICES

GADGETRY

table SETTINGS

THE LATEST IN COOKING INNOVATION

3700 E. Douglas
AT CLIFTON SQUARE
'
13161684-9651• WICHITA KANSAS6721B
IH TiV'V lAFES• 1316' 838-0591 • WICHITA KANSAS 672U

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.

m

Good meals start with good recipes. Good
recipes deserve the finest, freshest

ingredients...exactly the right herbs and
spices...accompanied by superb condiments
...finished of^ perhaps, with a great cup of
coffee.

Good cooks

start their special plans
, -tt...

at LarCher's.
V

trnrmrtrwr.

MARKET

'FajeJbodssu\gel920
2929 E. Central

Wichita, Kansas 67214

682-5575