Stuffed Zucchini

Ingredients:

4 zucchini (about 2 ¼ pounds)
½ pound very lean ground beef
¾ cup chopped onions
1 tsp minced garlic
¼ pound mushrooms, chopped
3 tsp crushed dried marjoram
3 tbsp finely chopped parsley
¾ cup fresh, unsalted bread crumbs
1 egg, lightly beaten
2 tbsp peanut, vegetable or corn oil
Freshly ground black pepper to taste

Directions:

Trim off end of each zucchini
Slice in half lengthwise
Using a melon baler or a spoon. Scrape out the center of each zucchini half to
make casings for stuffing
Walls should be ¼ inch thick
Reserve the scraped out pulp
Chop the pulp
There should be 1 ¾ cups

Bring enough water to boil to cover the zucchini casings when added
Parboil for ten minutes, drain

Heat skillet and add ground beef, stirring with the side of a heavy metal spoon to
break up lumps until the meat loses its red color
Add the onion and the garlic and cook, stirring occasionally, until the onion wilts
Add the mushrooms and zucchini pulp
Cook for about 5 minutes

Remove from heat and add the marjoram, parsley, bread crumbs, egg and pepper
Return to stove and heat briefly
Add equal amounts of the filling to each zucchini half, piling it up and smoothing
it over

Brush the baking dish with half the oil
Arrange the zucchini halves, stuffed side up in the dish
Dribble the remaining oil on top
Bake 45 minutes in 375 oven

Sweet Potatoes en Casserole

Ingredients:

Whitman’s Marshmallow whip
6 medium size sweet potatoes
1/3 c hot milk
2 tbsp butter
¼ tsp salt

Directions:

Bake or broil potatoes until soft
Remove skins
Mash and mix with butter, milk and salt
Mix in a heaping tbsp chopped pecans or almonds
Place in casserole dish and cover with marshmallow whip
Place in medium oven (250) Bake until whip is browned

Seven Minute Frosting

Ingredients:

1 unbeaten egg white
7/8 c granulated sugar
½ tsp flavoring (vanilla)
½ tsp Royal Baking Powder

Directions:

Place all ingredients except flavoring and baking powder in top o double boiler
Place over boiling water and beat with beater for 7 minutes or until thick
Add flavoring and baling powder, beat again and spread on cake

Chocolate frosting – add to above 1 ½ squares of melted unsweetened chocolate
2 minutes before taking from fire

Marshmallow frosting – add 8 marshmallows, cut fine, as frosting begins to thicken

Vanilla-Butternut Pound Cake

Source – Florence Haines

Ingredients:

3 cups sugar
3 sticks margarine
5 large eggs
3 cups flour
¼ tsp salt
1 small can of milk (add water to make 1 cup)
2 tbsp vanilla & nut flavor

Directions:

Cream shortening, sugar and salt
Add eggs, one at a time
Add flour and milk alternately, ending with flour
Fold in flavoring by hand

Bake in greased tube pan for one hour and forty five minutes at 375 degrees
Start in cold oven – DO NOT OPEN DOOR WHILE BAKING

Remove from pan immediately

Fresh Apple Cake

Ingredients:

4 cup apples, peeled and cut into cubes

2 cup sugar

1 cup shortening

3 cup flour

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

½ tsp allspice

1 cup raisins

1 cup nuts

Directions:

Put apples into large bowl and cover with the sugar

Melt the shortening

Sift the dry ingredients together

Add melted shortening to the aplle mixture

Beat in 2 eggs

Add dry ingredients, just to mix

Add raisins and nuts

Pour into greased tube pan

Bake at 350 for 50 minutes

Devil's Food Layer Cake

Ingredients:

2/3 c shortening

1 1/2 c sugar

3 eggs

1 c milk

¼ tsp salt

3 tsp baking powder

1 tsp vanilla

3 squares unsweetened chocolate, melted

Directions:

Cream shortening thoroughly, add sugar slowly

Add beaten yolks; mix thoroughly

Add flour sifted with salt; alternating with ilk

Add vanilla and melted chocolate

Fold in stiffly beaten egg whites and baking powder

Put into 3 greased layer cake pans and bake in moderate over about 30 min

Fluffy Mocha Frosting

Ingredients:

1/3 cup butter
¾ cup sifted 10X sugar
3 ½ tbsp cocoa
1/4 tsp salt
1/3 tsp vanilla
walnut meats (optional)

Directions:

Cream butter
Sift sugar, cocoa and salt together
Add part of sugar mixture gradually to butter
Blending after each addition
Add remaining sugar mixture alternating with coffee until right consistency to
spread
Beat after each addition until smooth
Add vanilla Spread on cake

Feather Spice Cake

Ingredients:

2 ½ cup sifted cake flour
2 ½ tsp baking powder
¼ tsp salt
1 tsp cinnamon
½ tsp mace
¼ tsp cloves
½ cup butter
1 cup sugar
2 eggs, unbeaten
1/3 cup molasses
¾ cup milk

Directions:

Sift flour once, then measure
Add baking powder, salt and spices
Sift together 3 times
Cream butter thoroughly
Add sugar gradually, cream together until light and fluffy
Add eggs, one at a time beating thoroughly after each addition
Add molasses and blend
Bake

Spread Fluffy Mocha Frosting between layers and on top and sides of cake

Chocolate Icing

Ingredients:

1 box XXXX sugar
3 tbsp butter
5 tbsp cocoa
5 tbsp coffee (hot)
1 tsp vanilla

Directions:

Cream butter and sugar
Add cocoa, mix thoroughly
Add coffee and beat until smooth and fluffy, making soft enough to spread
Add vanilla and spread on cake
(milk may be used instead of coffee if desired)

Applesauce cake

Source – Mrs Raymond C Dean 1963

Ingredients:

¾ cup butter
1 cup brown sugar
1 cup white sugar
2 tsp baking soda
1 tsp baking powder
2 cups unsweetened apple sauce
3 ½ cups flour
¾ tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 pkg seedless raisins
1 jar mixed candied fruit
1 cup black walnuts, chopped

Directions:

Cream butter
Add sugar and mix well until blended
Mix cinnamon, nutmeg, baking powder and salt with flour and sift
Add raisins to flour mixture
Add soda to applesauce
Add dry ingredients and apple sauce mixture alternately with creamed mixture
Add remaining ingredients
Stir until smooth
Pour into greased and flour dusted tube pan

Bake two hours in slow over (375)
During baking time gradually reduce heat to 275

Rhubarb Conserve

Ingredients:

4 c rhubarb
2 c sugar
1 c seeded raisins
½ c blanched almonds or walnuts, well chopped

Directions:

Cut rhubarb into ½ inch pieces
Cover with sugar; stir well to coat, let stand 6 hrs
Put over slow fire and bring to boil
Add raisins and blanched nuts
Cook slowly until thick
Grated orange and juice may be added if desired