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OSTSS e OUOR COOKBOOK E D AR COOKBOOK AMLY DINNRS N A HY DINN DIN NER PAR PART T ES ES
GOO A ND ND EA S Y COO COOKBO KBOOK OK
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Photography Director GEORGEANCONA GEORGEANCONA
Western Publish· gCompany, Inc. Racine, Wiscons:�
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T Bsy Wme eryere r lie is crded y d' e e ime sped i te kitcen yr yr mer d gr dm er er di d Wld ' y l i ke p p ge er re l m m e-c e-ced ed mel s i ee l im ied im e y y e? e? Bety Crcke r' r'ss e ed d C k s des iged el el p y d d s s ,, y pl ni d d g ed ed Tese recipes ere deeped ecse dy's lifestylecic in rm l, lex i le, eer-c eer-cgi gi g Te Te ide ei ei d e e recip es is h ed- ed- ime y prepre d lesssy imes, e sre i i yr reeer r rerier r i l 's eeded Fr l g-r g-rge ge p i g, ere ere re recipes r e e reezer reezer r srter srter p l i g , ee refri ger r s res e e d Tese dsi-resere c e g f s sings k ly r rs- rs-r r d i n eri me, r rg g e e dy, r r spr te mme si siis is i d ises, sld s, ege egel l es, reds, essers esserse ey' y're re l l �re �re l i sc-ype d irecis r preprig re l r -cler d e' e 'ee md e i especi y ey ey r r y i d ee i s r rci ci s r -d e e y're redy se r ree e d re yr pl-ed cig lie is ec srge imee gie i i e eery ery recipe l s deile d i rm i freei freei g g cl, rp, e l d freee freee ll ese recipes ere esed i e Bey Crcer icens, d e esed gi y memers rg e cry W're sre e recipes ill pss e ms crcil es le -e-s cig es cdced i e e m ids yr yr sy sy ice ice He re' re'ss p p py cki g d ppy eig r l l y yrr m m i ly ly rm rm ! Crdilly
Conte ts
5
Your Feez�r: Long-Range PlnnJg
7
Mt n Min Di h Mt Beef Pork Veal L a m b Chickn Seafood Cheese Free Freezz e r D i n n e r s
Fish and
Pies
34
Aptizr n n ck
42
l
43
Vgtbls
50
Br
61
Drt ruit Spectacular •
Cookies
Cakes
83
pec il F F z z Help s
91
Your Refrigertor: Short-Ter lnnn
93
M e a ts a n d M a i n D i h
k ey and T u r key hickenn and T C hicke Veaa l B e e f P ork L 1 m b Ve and Eggs Chee se and B e a n s, s , Cheese od and Seafood F i s h and Seafo •
118
Apptizr
123
Slad
130
Vgtbls
135
Br
141
Dsrt F r u i t S p ec t a c u l a r
156
Index
•
Cookies
Cakes
P i es
Y o u
Freezer: L o! -�
n
o u r Y Freezer:
Long-Rae Planni
valuaa b e a p t, on e of the m o s t valu doubt, W ithou ithoutt a doub fre ezer. It i s h ome freezer. ow n is a home p l i a n ces c es you can own world of ood n ew world respons i ble or a whole new ey g, an a d meal p l a i n g, p r e pa p a r a t i o a o a y c o o k i n g . dayto out of dayt b ur d en out t a e s the bur ays ys If yo yo use yor f reezer is e ly, yo w i l a be p repared or the the expected expected s wel as the the u expected sitatio Use this doahead reezer sectio as a stepbystep orook. Wih a reezer ad the reezer recipes i his book, yo'l'l l be ab le to ta e adva yo adva tage o yor sper maret's ood "specials, ad se yor e o best advatage. Here are some o the speci al e eat atre ress in ou r reezer recipes: 1 The first item metioed uder the ttle o
each recipe is its recommeded storage ime This recommedatio is the rest o exensve sto rage tests made i the the Betty Crocke r Kitchens It tells yo ho log this paricar food wil stay a is bes hile stored nder he proper cond it io s (s ee paes 84 848 87). 7). Ater that that ti e , he foodd il l o t be spoil ed, bt foo bt i may lo se some of its m ois tre or lavor 2 Th Thee nmbe r of servigs is in di caed ri gh ghtt afer afer
the storage ime You ca, therefore, pan ccordi g to yor yor eeds Ater the cooig directios, he recipe wl tell yo to ool, rap, label and reeze. This must be do e correctly i you you r food food is o aintai is high high qua li ty (see pages 848 8487) 7) 3
4 Whe yo at to serve he ood yo have
Pictured on the preceding page: Cs Sz (g 63)
roze, tr to the recipe oce more for he posreezig dirctions. These are listed belo t h e c o o g i s r c t i o s . Y o u ' l l f m qickly by loo i g fo ths ths sm bol •ich is olloed by boldface type. Read ov over er a l o he he directios oloing he symbol he youre pl a i g yor yor meal a d be sre to to see there there are other igrediets to be added Noe h most oods do ot reqire thaig, b are heated immediately ater the have bee removed ; om the reezer reezer
roenMain ishes
7
M AND A
M ea e a ts d
Mn Di h e es s M Stoe no onge thn 7 month Make enuh fo 2 ma- ev evnn g each
33 22 3 2
d rd ee d red r i i ed e t te te t te reterire e % te eer
M i x a l l i n g r e d ie i e n t s ivide in half; spread each ha evenly in ungrae loa pan 5 inches (o sere ieiately e elow Wrap label and freeze r i te bere bere ervi ree Freeer Met a r reeer d wrap. ae ncovered in 0° ove ovenn n il dne bo V2 ho rs Drain o o a a once d rin g bain g loa servings ) Bae uncovere in 5° oven ntil a b o u t hours rain f fat once dring baing loaf servings
2 3
v mmy V
Store no one than month Make enough fr mea-4 or 5 evin c
22 22 2 2
d rd bee itat ed tt e tes te s at % te eer tbe itt ied i t i
Mix all ingredients iide between ungesd 9inh pie pns spre evenl To srve one immediaely see below Wrap label and fr freee eee • r 5 mite bere ervi reve a Met d Ptat Pie rm reeer d wr ve red: instan mashed ptao pus (enough or
s e r v i n g s ; V cu p shreded sha rp Cheddar cheese Baee pie ncovered i n 75° Ba 75° oven o r fer 5 minues of baing prepare potato us as direced on pacage Mond poao around edge o mea; sprinle cheese n potao ae u n i l c h e e s e i s m e l ed ed o 4 m n e s ( 4 o r servings) Serve Immeel ave ready insant mashed poato ps (enogh for 4 s e r v i n g s ; V cu p shrede shrede sha rp Che ar chees chees
p
v 0 t o 4 5 i n t e s . 50°° o v B a e e a t p i e i n 3 50 pota o ps a re pota A f t r 0 m i n e s o f b a i n g , p r e p are
pac age.. M o n d p o a? a r o n d e d o pacage a s d i r e a ae e d g e o f e; s p r i n l e c h e� s e o n p o a mn� s ( 4 o r d o 4 mn e e s e i s m e l t e d n i c h ee
servings)
ozea De
WAGN NV
Store no onger than 4 month Make enough fr 4 mea/ ervng each
Store no onger than 3 month Make eough for 4 o 5 evng.
4 d d bee op p ed ( b o ut 5 cu p ) cop 1 0 m e d u m o o c e ) t t e 4 (2 8 e e
2
a 5 e tt e
wde be be te t Y te t b e l Y
C o o k a d t i r m e a t a n d o n i o n in D u t c h o e n r o a t i n g pa u n t i l m e a t i bo w n a n d or l a rge ro o f fat S t i r i re m a i n i g o i o n i t e d er S p o o n o i n g red r ed i e n t H eat tom a t o m i x t u r e u n t i i t b o i l
educ heat; immer uncoered h o u r minte poo of fa if neceay i i d e C h i a m o n g f o u r to cu freezer conta iner Co Co q ui ck y Coer Coer label ad freeze freez e e 1 cntai e befee ei g e te bef 4 5 te t e e y h o t w t o f e eze; d i p conta e ito ey C h i l o c e) ( o Y2 c a j t t l e . He e �y:
ee l q i d ) e e a d a i n e d ( e ze b o c k i n P l a ce ree r ed bea n i q u i d a d f r o ze i u m h i g h oee r m e i y ; c oo k o Co e r t i g h t l y; a u c e p an Coe h e a t , t u i n g occai o n a l l y , 25 m i u t e Unc oer; t i r r i n g i n k i d ney bea cook min u te onger t
minute before Chili i done ea with additiona chili powder if deired ( ering)
d d d bee hed i
edded Sw eee e bete te ed ee e te t tbe ed e
2 2
P
2
e f* e t tbe hte 4 t 5 tbe d wte
Cook and tir meat and onion until onion i t e n d e r R e m o e e f ro ro m h e a t ; c o o l i g h t l y t i r i n remaining Meat Fiing ingediet et aide P re p a e P as t y . M e a s u r e l o a d s a l t i n t o b bo ow ; c t i h o t e i n g t h o o u g h l y p n k l e i n w a ter I t a b l e s p o o n a t a t i m e , m i x n g u t i l a fl o u r i s m o i s t e n ed e d a n d d o u g h a l m o s t c cll e a n s s i d e o b o w l ( t o t e a p o o n w a t e r can b e a d d e d i n e eded eded G a t h e r d o u g h i t a ba l l ; d i i d e in h a f R o l e ach h a l f i t o 1 0 i n c h c i r c e o i g h ty l o u red red c l o t h coe re d b o a r d P l a c e 1 Y2 c u p m e a t f i l i ng o h a l f o f e a c h c i r c l e F o l d p a t ry ry o ve r i l l n g a n d p e s s e d g e s t o s ea s ec u re l y . P r i c t o p s o f t u r n o ve r s s e v e r a l t i m e s . C a e f u y
AN Mi N G
lace tunoer on ungreaed bak i ng heet (o
Make enough for 5 or e r v n g
u n t i l f i m , a b o u t 2 h o u r s . R e m o v e t u r n o v e rs
i be (5 e i bea ke (4 e muf ix dded Cedd eee
ix hour before ering remoe continer C h i i f ro r o m f reezer reezer tha w a t rroo oo t e m er e r a u re re o f e n ed ed no w a r m H e a C h i i and b e a n ( t h l q d ) i a g e k i l l e t t i l m i x t re bo l R ed e d uce h ea i t y P r e are m u fi m i x as d i r e ct c t e d o n p a c k a e e x c e t - d e c re as e m i t V2 c u p a n d s t i r i n c h e ee D r o d o u g h y t a b l e o oo fu l onto b o i l i n g c h i l i C o o k c o ee eed d oer l o w h e a t until
10
m i u t e Coer C oer t i g h t l y c o o k m i u t e
servee i m m e i a t e y, serv y , see see b b e l o w ) Fre Freee z e u c ov e re d f r o m b a k i n g s h e e t W r a p a b e l a n d r e t u r r t o
freezer
35 m t e b e f e e g e m e C h k w ag T n ve m e eze n d n w ; l e e d b k i e e . B a k e i 425° o v e n u n t i •
b ro w 25 t o 3 0 m i n u t es e s . G r a y o r a t o m a o a u c e i a n n c e a i t i o n To Serve Imme mmedia diately: tely: B a k e i n 42 425 5° o e n u n t i b o w 20 o 5 i n e s . G a v y o r a o m a o
a ce ce i a i c e a d d i t i o n *If using using sel sel-rn -rn lor, lor, omt omt al altt ro ro P>tr P>try. y. P'ry P'ry ad wth 'l-m wth 'l-mg g flr flr di" di" in lavo lavo textur tur. .
roe/ai Die
9
i G I I Store no oner than months Makes enouh for servngs cu each
Tma-Ma a a uc d d bee e 6 ed e ed (bt 3 e d ee ee e i ied (6 e e tte (5 e e tt e
8
2 2
ann 3 tb e e ke tbe t tbe tbe t tbe e tbe b b te ee
Cook ad tir m ea eatt i large ki l let or utch oe til meat i brow poo of fat; et meat aide e at a t o i l i 7 t o q q u a r t pa p a C o o k a d t t i r o i o , g re r e e e p e pp pp er e r a d d g a r l i c i o i u t i l o i o i t e d e r t i r i tomatoe, tomato auce, eaoig ad the meat eat, tirrig occaially, util omatoMeat auce boil Redce heat immer coered 4 hour (o ere im mediately, ee b e l o w ) D i i d e p a g h e t t i a u c e amog art reezer cotaier or three c p freezer c o t a i e r Cool quickly Coer, label ad reeze • S ite bee i ee tie ti Sett Se m eee; di tie it e t w w te jt t e. P ace froze
block i qart aucepa Coer tightly; heat o e r m e d i u m ea t , t r i g o c c a i o a l l y , 2 t o e Re R e d ce heat coer ad immer 1 mite While ace heat, prepare hot cooked paghetti for or 9 erig e e uce uce o hot cooked p aghetti pa Parmea cheee a ere o hot cooked pagheti pa Parmea cheee 2 erig cp meat ace each) each)
Makes enouh for 5 srvs ti Setti Se (et ( 5 5 e k d e be be dd (eee iqid tbe wde t ked i
Fortyfie mite before erig, emoe oe q u a r t co c o t a i e r I t a l i a p a g h e t t i a u ce c e ro ro m freeze fre ezerr di p cot ai er i to ery ery hot water ut to looe Place reered be liqid ad froze block i quart aucepa Coer tightly; heat oer medim heat, turig occaoally, 2 to miute Reduce heat; tir i bea ad c h i l i p ow o w d e rr i m m e r u c o o er er ed ed 1 m i t e er o macaroi
m B
s cs Gr Fr seig ier, er, ge Ce
3
0°
9 ms ms ms ms 2 ms
i lce le lyer reezer rp eee ses, cps, mrger pies me sre re em esy sepre U si g mi s prr pr r rp, rp cl sely el im i ee i r ses ere reezi reezi g c reezer-sre m prepc ge , s s y g i, r p 2 ees C me e r rze
rppe me i rerig err r plce rze ses pies r rer er rm l is ce rm rm ril er 300 35° e, e, ll mre e e rm l ci g im e r r frze rss
h
r oz o z e e a D e
M N M MB B
G ND M
tore no longer than 2 ont Make enough for eal or 5 erng each
Make enough for or
3 ud ud bee Y u ied i bedd ub Y u d be tbe t te ee te Weteie ue 3 e u ik
j (bout 6 oue) etti ue 6 7 u eti
,
Mix all igredet Shape othird of meat m i x t u r e by by l e e e t a b e p o o f u l i t o c h b a l l Place i ureaed j el ly rl rl l pa c Bake oe ut l do e abou t miute (Ca be ered immediately About doze eaball) Coo abot mute F r ee e e z e u c o e e re re d m u t e P a c e a r t i a l l y frze meatbal quart freezer cotaier Coer abel ad retu t o reezer Repeat Coer time r ad eae i preparatio ue a y o f e r ec ec i p e e o h p a g e f o r e r r g i Meatball
ND MB Make enough for or
5
erng
Mii Met (aboe u wet d ou ue
ftee miute before erig remoe co t a e r M i i M e a t b a l f r o m f r e ez ez e rr H e a t w w ee ee t a d o u r a uc u c e l a r ge g e k l l e t u t i l i t bo bo Place froze meatball i auce Reduce heat; coer tigtly ad immer util meatbal are h o t a b o u t m i u t e N i c e r r e d o r i e
5
erng.
Mi i Mebll (e) Pe eee
F ftee mi u te before before eri eri g re reoe oe c otaier Mii Meatball from freezer Heat paghetti auce i arge killet uti it boil Place froze meatball i auce Reduce heat; coer t i g h t y a d i m m e r u t i m e a t b a l l a r e ot ot a b o u t m i u t e e hle meabal imer cook paghetti a d i r ec e c t e d o p a c ka k a e e S e r e e m e a t b a a d a u c e o pageti; p rmea cheee
MB MN
2 22
Make enough fr r
5
ern
Mi i Meatbl Meatbl () tbe butt ie tbeo u ke (5.5 ue) ode Ro Y u i k te ke tbeo butte ie
iftee mute bfore eri eri remoe co a i e r M i i M e a t b a l f r o f reezer reezer M e l t t a b l e p oo oo b u t t e r i a r g e k i l e t R e m o e f r o m e a t ; t r i l o u r a d a u c e x rom oodle R o m a o ff S t i r m i l k l o w l y y H e a t t i rr rr i g c o t a t l y u t i l a u c e b o i l P l a c e f r o ze ze m e a t ba i auce; eat util auce bol Reduce h e a t ; c o e e r t i g t l y a d i m e r u t m e a tb tb a a r e h o t a b o u t i i u t e hle meatbal immer ook ood a d i r e c te t e d o p a c k a g e e x ce ce p t t i r p a r l e y f l a k e ad t a b l e p o o b u t t e r i t o c o o k e d o o d e e r e e m e a t b a l a d a u c e o o o d e e
ictud at it, tp t tm Spati and M b l l l s S w t t a n S u r M a a l l s a n M a l l s Ran
s s HMURGRNN HDWN Soe no one n 3 ons s en 2 e/s o sens ec rrang mat patis on a inch pastry squar and covr thm wih a 2- inch suar
Ma a
pounds gound beef eggs, sligtly eaten cup dy bea crubs cup catsup copped opped pasley cup c enelope about V ounces onio soup ix Y cups ar ate
ary 4 cups
al-p upose flou* flou* teaspoons salt Y cups sotening waterr to cup cold wate Wih a fork, prick h pastry bwn and on op f h pais
HamurrOnn Hwn
Mix Ma Pais igdis sa i 2 aies i h h i k Pa Pasy Mas l sl i Pa wl; i sig ly il i wa 2 alsps ii il l l is isd s ls s i d w l 2 a s s w a d d d i d d d d ) g i l l d i i d i s Rl l 2 as sy sy i i s s s ss ad 2 s i 2i ss p ss Pla i ss gased ai ss aag is ly ah sa wi 2i ss sl dgs Pss igl w i s a k si si gs Wi k i s i i aks w is d si si gs i i s s l ip idily 2 s s i g ss ) l ikly Wa lal a inues befoe seig eoe package
Haburger-Onion Hoedon o feeze and unrap; place on ungrease bakig seet H
i i l i e s ds i i s wi s gy gy sigs ) f s g s r si r, r, sa asry a h s s rsig or rs i tas ur
rozen/Man Dses
Y T- T -
Stoe no onge thn onths kes enough fo
Stoe no onge thn onths kes enough fo 2 es- o 5 sevings ech
3-3 (8
to 8 sevings
pond beef chuck pot-roast arm, blade,
i n s i d e ro l l o r s h o u l d e r c l od ) *
teaspoons salt teaspoon pepper medium onions, sliced cs) tmat sace can tablespoon brown sugar tablespoon horseradish teaspoon prepared mustard
Place mea on 3X1nc pece of eavy y a l m n m o l Sea s o n w h s a l a n p e p o o n m e a M x r e m a n n g per; sp r n k l e o n o ve r m e a s ; por on m e a F o l f o l o ve n g r e e n s seey ( T o s e rve m m e a e l y , s e e a n s e a l seey
below Label an freeze 4 hours 5 minutes before sering, remoe Easy
3
Pot-Roast from freezer and place wrapped meat in in an, i ( I f o l h a s o r n rng sorage, overwrap w ol) Cook n 5 oven unl ener aou h o u r s P l c e m e a o n wa wa rm rm p l a e e r ; k e e p w a r m w h l e m a k n g Gravy (below). GAV
/
poon o fa from brot. A nog waer o bro o measre cps; por no pan a k e cp waer an cp allprpose l o r n c ov ov e re re a r s t r s l o w l n t o b ro ro t . e a s t r r n g c o n s t a n t l n t l g r av a v b o l s o l a n s t r 1 m n t e . es es re a a e w r o p s b o t t l e brown boe sace. Serve Immeel P l a c e w r a p p e m e a n b ak a k n g p a n , 1 3 X 9 X n c e s . C o ok ok n oven n e n er, abo 4 ors. Place mea on warm plaer; keep warm wle makng Gravy aove). onlss rum rum p, op or boom rou nd roas can b us n hs rc
3
os ee r sta i tick p soy ac cp watr cup salad oil t o VJ cup sugar tablespoon cornstarch teaspoonn ing er Y teaspoo teaspoon on garlic salt teaspo medium on ions, ut into \-inch slices
rm a carel ly rom mea; c mea n to sr ps, X 1 X n c h * P l a c e n b ak ak n g s , X? X? X 1 nches M x soy sace an waer; p o r o n m e a R e f r ge ge r a e , r n n g m e a o c casonally, ors Reove mea from mar nae; reserve marnae Hea ol n Dc oven or large skle Cook m e a n o l , r n n g rr eq eq e n l y , n l m e a a l o s es es r e e n e s s , a b o 1 m n e s P o r r es e s er e r ve ve m a r n a e o n m e a M x s g a r , c o r n s a rc rc ner an g a rlr l c s a l ; s r n o m e a a n m a r n a e e p r n k l e o n o n o n m e a R e c e h e a ; co co ve ve r g h l y a n s e r o n u e s v v e e a a a n sa s a ce ce beteen bet een to 1 rt ree reeer er conta ner. Cool ckl oer bel n reee • minutes before sering, remoe continer Pepper Steak from freezer. Hae ready: m e m green peppers, c no srps nc we); mem omaoes, peele an cu no e g s ; 3 o 4 cups o cooke rce D p contan er of mea an sace no very ver y o waer st o l oosen Pl ace cp waer an f r oz o z e n b l o c k n l a r g e s k l l e C ov ov e r g l y ; e a o ve ve r m e e m g e a ,, u r n n g oc oc c a s o n a l l y , nl ho an bbly, abo mnes Sr n green pepper pepper Rece hea; cover an sm mer 5 mnes. A omao; cover an smmer mnes. erve on rce o r servngs)
3
/
Mat i s as asrr to cut whn parti roz n
es shes ze n / M a i n D i sh Fro roze
14
A G O U L A S H I A H U N G A R I
an than nger th re no ) nger Sto tore 6
to
8
3
h for enoug ugh akess eno s. Make month mo nths.
gs. ing ser Vin
sho o r te n i n g % c u p sh 2
p o u n� s b e e f s t e w me at , c u t i n t o
inc cubes cp onion Y s
te as p bo n n st a nt m i n ce d g r l _
cup a sp 2
2
2 Y2
Y
o s Wo rc e s t e r s h i re s u c e so t a b l e s
onn b o w n s u g a r e�pp o t a b l e� t e as p o n s s a l t o s p a p i ka as o te as
t ea s p o o n dy m u s t a r d
ayee n n e r ed p e p p e r Dass H c ay Da
cups wter
Ml sorig i larg skill. Cook ad sti a oi ad garl i i sori sori g ti l at i s row a d o i o i s d r . Dri o ' fa.
i r i r a i i g i g r d i s . C o r r i g l y s i i r 2 o o r ss To sr idialy s low.) Por io ar rr oair. Cool i kly. Cor Cor l al a d r. r. •
45 m i n u t e s before s e ving, e ove cco on tainer
Hungaian Goulash o eezer dip container
into ve ry hot wa watter )ust to loosen. P l a V p wr d ro lok i ar sa
C o r i g g t ly a a o r d i l o w a r i g o o a s i o a lly t i l o a d ly a o
is. Wil golas as rar o ood oo d ood ls for to sri gs. gola s o oodls. o Serve Im me me el Ha rady: watr talsoos lor ot ookd oodls for 6 o srigs. k wat wat ad fl or i t ig tl y or ordd ar t i slowly ito at ixtr. Hat stirrig cos a l y y i l g g a y y o o i l s . o i l a d s t i r 1 i t .
WI AK ugh for enou Maes eno ths. Ma onths. ger than 4 mon long Store no lon ch. gs ea each. rving -4 servin eals-4 2 meals
Mea
,
pounds bee round steak tp ound, botto round or sirloin), Y inch tick cu al lpu rpose lou r Y teaspoon salt teaspoon pepper tablespoons shortening
Tomat Tom at o auce
cup inced geen eppe cups inced onion can (6 ounes) tomatoes teaspon salt % teaspoon pepper
Lig tl y so so rfac rfac of a a c t at i to ri g is. Mi x lo r r V V soo sa ad as a s o o r . r i k l a l f l o r x r o o s i d o f a o d i . Tr at a d o d i ra i i g g l o r i x r . M l s o rt i g i l a g s k i l l t . B ro w a t i s o r i g o o r d i a t a o 5 i s . R d a or i g l y a d si si r 1 o r.
dd sall aot of watr if ssary. M i x T oat o a i g r r d i s ; o r o a t . ( T o s r r w w o l r i i i d i aly a ly s s l o w.) C o r; sir 1 i t s s . D i i d a t tw tw 2 g ras rasd d a k i g a s 8 X 8 2 i s . oo
a lf t sa o i a a. Coo ickly. Wra lal ad f. •
eov ve t e s b e f o re se ving, eo 4 5 m i n u te
1
pan S w i s s
Steak rom eeze and unwrap Cook cord i
400"
o i I d r o 4 i s. 4
srigs.) o Serve Immeel or igly sr i l d r a o i s ( s r i g s . )
v e e o n n o o d l es . S e rv
Picture Pictu re d at right right, top an an bottom bottom:: Swiss Ste St e a k and Hung a r i an Hung an Go Goulash ulash
Fro z e n / M a i n D i s h e s
16
ra d f n n Ric W h w i hr accpani accpani d by Ta Marinad pa )
BAI D B B B Soe no one n on e eno o e/- 5 evn ec
2
Ma an ab
cup butter or argarine eiu onions sliced pound resh ushroos, slied slied beeff stew eat cut int o i nh poun s bee cubes
Snn
cloe garlic minced teaspoons salt teaspoon onion slt e easpoon aspoon marjoram marjoram leaves teaspoon on thyme leaves teaspo teaspoon pepper
Sauc
up beef broth* tablespoon plus ¥ teaspoons lou r Y cups red Burgundy or drops re redd food co or if desired
vidin a and v ab bfr frzin
M l i D l a g g s a p a . k a d s i i a d ss i i l i i s d . R ga ga l a d a i . B w a w i g a l i i a a a p i k a i i g a i g a. M i x a d l a. H a i i g a i l a i l . i l a d i g l i i . S i i i Y2 2 ii g i i a d
i ix i d. w l w l i l a a . T 1 i z a . w 2 q a z
add a i a . l ik a aid " ad . ai ad ai i g a a d d . l ikl. l a l gig" ad . ee broth can be made by dssov n 1 b e e b o i l l o n cbe or teaspoon instant beef bollon n 1 cp boin water, or se canned bee broth (boi l l o n )
i i is s
17
ary ary ma n I fnisP, Beef Bouruno A erfely omplemened by ruy ren bread
BAISD B O I
B B O G G I G O
5 sens containe Baised Beef page tablespoons constach tablespoons soy sauce can Y2 ounces condensed beef both* bouillon cups hot cooked ice i i s sig r r ai lald aisd i ai i r war s ls Mix rsar s sa ad r i di saa Pla lk i r dd d a il a a i s r r i. ee brot be e by oi b e e b o i o be or tepoo itt bee boio i p
5 sens is fr srig r ai r l ald ff rg rgi i g frm frm rr s ai s i ag ) i ai r i r r h war s t ls Pla V war ad fr lk i larg saa Ha rd r di hat r i g a s i a l l i l h t a i n t s T ra ra d i i a l l s d d w i r h b r a d Serve Immeel Pra Braisd f ag ) l ai id ) dd ai ai i g sa sa d rd d aiig al a i i r r sr sr
es en 4
boii wter
es en 4
18
n / Ma i n D i h z z F
BABD IB Soe no one n 4 on e eno o 5 ein ivie he ribs in servin pieces by cn beween bnes wih sharp ne
As hey bake brsh he ribs ies wih p he sce
Y2 pounds pork ribs spaeribs, bak ibs or untystye ibs u int pies Su
up sy sue tablesn nstrh bttle 8 unes baeue saue rrg y id i hllw rig dd wr. . k i 2 2 1 h r ix igrdi. T r r idily l w . ) i g 2 r k rir 2 i hydy rir hydy l i i l 2 X 1 i h ; r r l l y l d i i d . r r g r i i i l l i d d P r h r i g r i . l i k l y . Wr ri ly i h il r r ll d r. • 35
g, reove reov e Baecued se ving, m i n u te t e befoe sevin
Ribs from frezer and unwrap Pl V2 w r or rng s ovr rbs
d rz lk i Dh r ighly R h i l i b i l . R h h r d d i - h i g h h d h h ir rd i l h
V2 hr.
Serve Immeel i g l l h 2 r i wi l k i g i lgr
renn s es
LASANE
ZZA
Store no longer longer than onth Make pzza ue
ed e ed r l e ce r ce ec ) cee ec 2 c ( B c
Y
2 e e
" e l e e eer Dou
2 e e dr e ar te (05 t 5 er er o
3
8
Store no longer than to erving.
8
3
eek. Make enough for
Me u
d l k Ital a aage g g d ee ee ; ed e rl ed (6 tae (5 e ta e 2 eo rle ae 2 e r te t eon e on a eve
3
Ceee Fll
2 ed eer (a oe 2 redded zzre 2 zzre heee 4 e re
M i x S a c e i n g r e e i e n s s e e s i e T o m k e D o g h , dissolve yeast in warm waer Stir in baking mix; bea vigorosly Trn ogh onto welflore boar Knea ntil smooh, abo es a ew m i n tes 0 t i m e A l o w o g h t o r es
Divie ogh into 4 pars; roll each par into 0 i n c h c i r c l e P a c e o n g r ea ea s e d b a k i n g s h e e s ea ovn ovn to 4° 4° Sprea abot cp sace on each circle Arrange pepperoni on sace;
s erve heese and orga n o o n top (To serve s p r i n k e c heese
imei im ei ae y, se seee below Bak Bak 0 m in es R e m ove o ve P i z z a s r o m b a k ig s h e e t s ; c o o l o n
w i r e rack e rack s l a ce c e each each Pizza o n c arbo ard ci r c e
ra labe and rze • 5 m te eor eoree ervg ervg e e t 42 Rem ove Pizzas from freezer freezer nwr p and remove from cardboar circles Place Pizza on oven r ac a c k B a k e n i l h o t , a bo bo t m i n e s VARIAINS u t e one o ne of the th e f l lowing: and d subst subst i iu Om i t eperon i an Omi aag g e, r b l ed a d 1 o ll k I t a l a aa
red d d ee red d e ed e d red ed re e e er r 2 ed mefed ve
a Bake in 5 5°° oven nil crs is brown an illing is ho a b b b l y , 5 t o 0 0 m i n e s
( 2e rt tta o eaed age heee rted Pare Pare ee e leo re lae e l " e eg ee
(8
Be a o
ae e e dle ed ad dred d zzre eee redded " gred Pre eee
C o o k a n s i r m e a t , o n i o n a n ga r l i c i n l a r g e s a c e p a n or D t c h oven n l mea is b r o w n a n o n i o n i t e n d e rr Spoo n o f a t A d t o m a o e s a n b reak p p wih ork Si r i n r e m a i n i ng ea e a Sa c e i n g r e e i en s e a t , s i r r i n g c c a s i o n a l l y , n t i l m i x tre b o i l s Re c e h e a t ;
s i m m e r n c o ve ve re re n i l m i x r e i t h e c o n sisency o spaghei sace, abo 1 hor Mix Cheese Filing ingreients eat oven o 5 eserve V c p m e a t s a c e f o r t h i n o p l a y e r I n n g r e a s e b b a n , 9 i n c h s , a y e r each o the noodes, r e m a i n i n g s a c e , m o z z a re re l l a c h ee ee s e a n r i c o t a cheee mixre Repea imes Srea reserve meat sace on to; sprinke cp aresan
VV
c h e ese o n m e a t s a c e B a k e n c over overe e 45 m i n e s s ( C a n b e s e r v e i m m e i a e l y ) C ool
q i c k y r a p , l a b e l n r e ez ez e h 0 mte eoe ervg eve Laage ° r eeze d ra Bake ncovere i n ° oven nil bbbly, abo hor
s
GG OO YONG Soe no oe n o 5 sens
VAL WI OAO A
on es eno fo 4
3
2 tablespoons salad oil eggs u en en souts insed and dain ed Y2 up opped ooked pok 2 tablespoons opped onion tablespoon so saue
e oi I i rge ski I e . Be eggs s ir r e iing igeiens. o c ixre ie i oil ih wie s l sh cooke egg egg over e o or y. he ies re se rn n n [ ] 3 • minus fo sng, h on o 7° Hae ead: S c e ( b e l o w Reove Egg Foo ong o o re reee ee n w e ncvere nil h o 1 i e s . Serve w Sce. Note: I yo eer ecie cn e ble so h hl c e serve ieiely hl c b e ro roen en
Soe no one n
3
ons es eno fo
6 sens
SAUCE tblspoon onsa teaspoon suga tespoon inega 2 tblspoons so saue up wate
M i x l l i g e e e n s i s l l s c e n . C o k o v e r ei he siig consly il ixre h i c k e n s n i i l s B o i s i 1 e
Mt 6 boneless al ulets (about ounes h) ' up salad oil 2 loes gali used
(3
oto S uc up thinl slied onion a ounes) slid mushooms dained 2 tblespoons lou teaspoonn salt teaspoo ' teaspoon peppe n (8 ounes) tomato sue 2 up wa wate te
/
on e nl inch hick e oi n glic in lrge skille over eihigh he B o w w e q i c k l y i o l o o i n e s Reove e ro sklle se se. Rece h e o e i . C oo oo k s i o i o s h o o i s k i l l e n i l o o n i s e e e . . S i i n l o s l e e e o o s c e n w e s s l n s e . Ren e skille Cover ighy sie n i l o e b 30 i e s . ( e s e r v e i e i e l y . A n g e e s c e i g r e s e k i n g s h 1 1 2 2 1 2 i c h e s o r o o i l c o i e . C o o l q i c k l y . r r l b e l reee. • hou fo sn g, o l h Tomo Tomo Sue fom e n unwp. e covere in 3° o v e n h l y 0 o nes. I ese seve wh ho cooke sghei.
enan e
VAL BID
VAL AA Sto no ong than sings ings
3
onths Maks nogh o
z z
Mt 4 boneless eal eal utlets (4 ounes ea) up d bead umbs amesan eese teaspoon salt teaspoon peppe teaspoon papika egg up salad oil Su d og tablespoons wate an 8 ounes) tomato saue teaspoon oegano i desied slies moaella eese
n m e a n i i n c h i c k M i x c m b b armean cheee cheee a pepper an papri ka Bea egg igh ip mea in egg hen ca wi h crmb mixre ea i in age kie Brwn mea qick i n i a b m i n e ( e rv rv e i m m e i a e ee bew Remve mea ngreae baking ih , 1 1 X X X 1 Y inc he. ea waer ma a c e a n e e ga ga n i n k i I I e r i n g c n a n n i m i x r e b b i r a c e n m e a a r r a n ge ge mare a ceee ceee n ace ace C q ick rap abe an ree reee e • minutes beoe seing emoe Vel Pamesan om eee and unwap. Bake ncvere in 3 v e n n i n e 4 0 m i n e n eak inc h ck Note: A 1 pn vea n can be bie r e vea ce C in 4 erving piece eely eely Rece ea a waer C v e r i g i m m e r n i n e a b 30 m i n e ( A m a a m n wa w a e r i n e ce ce ar Remve mea rm kie keep wam r m a a c e i n k i l l e i r i n r eg e g a n ea ace ni i bi pr n mea an arange maea cheee n
Sto no ong than 3 wks Maks nogh o as sings ach
Mt 8 boneless eal utlets ( ounes eac)
1 z 1 z
Suig ups pkaged pkaged e-sesoned sung pound bulk pok susage owned and dained up ine l opped ele up sotening Su ounes ea) ans ondensed eam o musoom soup up mlk
n m e a n i inc a i e c e n a c k a g e ex e x cep i in aage an ceer re ab cp ing n each c e wi i n Y Y in c ege R p be ginning a narw en ece wi wen pick Me ening in age kie Bwn mea in enng Remve ea rm kie e e a i e e a a e a p a n m i k n k i e i r i i n g c c n a n n a c e i h R e r n m e a k e e Cver igh immer n i l n e a b 4 i n e ( T e rv rv e wh wh e recipe imeiae ee ew ivie r an a ae e bew beween een n g r e a e e b a k i n g i h e X X i n c h e C q i c k r r ap ap a b e a n reee 6 minutes beoe seng emo emo e containe Veal Bi ds om eee eee and u nwap. Cve igh h e a i n 4 ven 40 m i n e n c v e r hea 0 m i n e a c e e e a B i n wa wa r m p a e r an remve pick i gav pn n B i r ( 4 erving meely ly ae a n warm Serve Im mee paer an remve pick pn grav n ea Bir ( erving
1
rozen/Min Dishes M
RRY
3
HHD' I
Store no longer than months. Makes enough fr to 6 servngs.
Store no loner than months. Makes enough for meals- servns each.
up butte o magaine
4 ups ubed ooked lamb beef o eal p hopped onion ups ooked mixed egetables (e.g. peas aots ao ts and /o on) 2 ups ga*
1 11
2 2
medium onion hopped (about up hoped geen peppe u p hoped ele apple paed and thinl slied to 2 teaspoons u powde t o teaspoon salt u allpupose lou ups hi en both* ups ubed ooked lamb
Y2 up)
Mel ber in large sacepan. Cook an sir o n i o n g r e en en p e pp pp e r c e l e r y a n a p p e i n b e r nil onion is ener. Sir in crry power sal an lo r Cook Cook over low hea si rrin g con sanly nil mxre is ho emove rom he sir in broh ea srring consay nil b ro r o h bo bo i l s . B o i l a n s i r m i n e S i r i n m e a . Cook sirring occasionally nl ho abo 0 mines (To serve imeiaely see below. or ino 1 q ar reez reezer er con ain er Cool Cool q ic kly Cove be a reeze. Cove • 5 minutes befoe seing emoe amb Cu fom feee. Hae ead 3 cps ho cooke rice chopp s harcooke eggs an c ey ey or accompaniens. Dip conainer o crry ino very ho waer s o loosen Place cp waer an rozen block n qar sacepan. Cover ighly hea over meim hea rning occasionally nil ho a n b b b l y a b o 0 m i n e s . S e r ve ve o n r i c e Pass peans harcooke eggs an chney
T Srv Im ma tl tl Serve on cps ho cooke rice. Pass choppe pean s harcoo ke eggs an chney i b b by ii i bill b p bil i p bi w i bh
M i x a l l i n g r e i e n s . i v i e b e e we w e e n ngrease r casseroles. (To serve imeiaely see below. rap label an reeze •
65 m i n u t e s b ef ore seri n g , h eat oven to 42" .
Have ead: i n s a a s h e p o a o p s ( e n o g h
or 4 s e rv rv i n g s a b l e s p o o n s s n i p p e e p a r s l e y . Remove 1 casserole Shep hers' Pie rom reezer reezer an nwrap Bake ncovere nil ho a b b b l y a ho r Aer casserole has bake mines prepare poao ps as irece on p a c k a ge ge . M o n p o a o o n m ea ea i x r e sprinkle parsley on poao (4 servings
T Sr r e a a y i n s a n Srv v O I mm mmaa t tly ly a v e re mashe poao ps (enogh or 4 servings ablespoons snippe pasley. e oven o 30°. reare poao ps as irece on package Mon poao on mea ixre sprinkle parsley on poao Bake n c o ve v e re re n i l h o n b b b l y a b o 3 0 i n e s (4 servins w ) y b
Sto St o ra rage ge T T im e fo f o r a m b a n d Ve V ea l a t 0 °
Mos cs Gron Cooe
o 9 onhs o onhs 2 onhs
COOKED CHKEN
CHCKEN RC CASSEROLE
Se n nge than 6 nths akes enugh
akes enugh 6 sevings
rozenan De
me/s-6 sevings each.
ooed iken (et)
3 to 3 3ound ound boiee en ut s ase ee sta t eaves t 2 teasoons sat teasoon epe
Place all ngreden wth gblet n lage Add e o w t e r t o c o v e r H e t t i ed c e e a ; c o v e r i g h t y an a nd wte b o i s . R ed e r u n t l d o n e a b o u u t e Coo q Reoe n and meat ro ece C ea no large pece Dde mea between betw een two quat feezer feezer conta n e o cup each tra b r o t o cu D i v i d e b r o t b e t w e e n c o n t i n e r Coe label ad reeze Ue for Chcken Rce Caeole (gh and Chcen erazzn page
m y
C e e e Ds Geese Gles Cooe Pol o o v v
9 os os os 1 o os
N Do o eeze eeze s g F y In he Regeo Leve s p p llo o 2 os pe po
Coo eel A Room empe empeue ue Leve ppe
o o o lo o o pe o eg eee o oo ee e Une Rnnng Wae eve ppe o pe po e eg g l o o ee o oo eel
Se
u btt o aane
u aose lo teasoos sat teasoon ee s !
2
s oed te o ld e an 3 un es sied s oo ooss daned oed een ee tabesoons oed ento sveed ands
ne hour before eng remoe c o n t a n e Coked C C cen from freeze fre eze p cona n er n to ery ery ot water u to l ooen Place fozen fozen bloc n lage aucepan Coer tgtly; heat t r n g oc o c c a o n a l l y n t l t h a w ed ed Remoe fo fo ea l ar e a c e M e t b t t e r e oven to p a n t r n f l u r a a l a n d p e p p e r C o o k o er er low heat tr contantly unt moo and b u b b l y Remoe o m c u p o and the l eat trng conanly untl a u c e b o l B o l a n d t r m n u t e r n B a a e reden P o u r n o u n g r e a a ed ed b a n g d h i n c h e o r urt caeole Bae uncoered -O to u e p r l e n p e d p a r l e y on t o p f o r aded color
rozen/Man Dshes
aes eugh sevigs ed e (e 24 e Y4 er r rre ree r 4 r e e e eer eer re e err dere<
>e 7 e ed e
3 e ed r r dr ed
red Pre eee ne hor before servng remove 1 contaner Coke Chcken from freezer Dp contaner nto very hot wter st st to oosen. Pace frozen bock n arge sacepan Cover tghty heat s t r r n g oc oc c a s o n a y n t t h a w e R e m o v e f r o m ea eat oven oven to 35 35 Met b tter arg argee sacep a n s t r f o r sa s a t e e p p e r C o o k o v er er ow eat strrg constanty unt smoot a b b b R e o v e f o m e a t s r n c brot an the crea eat strrn costanty unt s a c e b o s B o a n n s t r m n t e t r s h e r r y y s p a g h et e t t c c en en a m u s r o o m s Por to ungrease uart casseroe rnke cheese on top Bake uncovere unt bubby abo t 3 3 m ntes o o brow ace brey un er broer
j
A NG Se e ha 3 hs aes eu/ 5 sevis eah
eas
2 6 e e ed r r dr ed (reere d ded ree eer er r rre re r 2 e e ee r re e r* 4 e< ce r 4 e e e dred d ed
n Dtc oven cook a n s t r u s r s g r ee ee n p e p p e r b t t e r 5 m u t e s t t r o u r sat a pepper Cook over ow et strr c o n s t a n t u n t b b b y R e ov ov e f r o e t str cream brot an reserve musroo eat strrng costanty sace b o s B o a s t r m t e t r c c k e a n p e t o h e a t t o t ( C a n b e s e rv e m m e e a t e y o n t o as as t h o t r c e o r 1 to servgs ve between tre 1art reezer contaners Coo cky Cover a b e an freeze 45 e ere ervg ree cer e r reezer e red ot rce or patty se s p co co t a n e r o f c c k e n t o v e r r o t wa wa t e jst to oose Pace cp water an froze b o c k n m e m s a c e p a C o v e r t g h t ; eat over eumow eat trnng occso n t h o t a n bbby erve o toast o t r c e or patty ses o r s e rv rv n g s *ken o n e e s s o n g k e
l l
[ m
sh tht t eee n se t te te sh e tte ne e these t ve s t reea When ppe e hne hne t et n n e t ee eeze ze et the eeze th e e n tes ee t s l e
oullon ues o 2 teaspoons nstant ckn uil u s o i i n g a t .
m
ren n ses
3I1 IK
IK OD OL OL
Stre n lnger than 4 nths. aes enugh fr 3 eals-4 t 6 servings each.
Sre n lner than 4 mnths. as enuh fr 8 servings
3 b ie ye ie t 3 pd e t p pr re eley wit lee lee t p t ie ied 1 tbe at ep peppe
4 p tu ed ien ee 3i1 Feeze Chienleft 1 4 n e uhoom tem n d pee dined 1 5 n e wte etn t d ied nd ied p ied mnd tbepn ded weet bel pep e tepon pley fle teapoon alt p Cike Gvy eft
Pae a igredes (wt gbes re kete dd eoug waer o cover (abou ea ui water bos Reduce heat cover gty ad smmer doe abou 4 5 m i u es es Remov meat from broh Cool uicky Place pece o 1 ch cke ua rt freeze freezerr coa er rergerae Remove sk and ma from remag chickes Cut meat io peces (au cups refrigerate refrigerate Strai bro Prepare C cke rv
8
C C E G R A A ien bt eee eii D p 2 p wte p ppe bep t t epon peppe } te yelw d l
poo o f fa rom broh broh Po r brt brt i to a rt sacepa Shake waer ad four covered a r s t r s l o w l y i t o b ro ro e a s r r c o s t a n l y g r av av y b o i s B o i l a n d s i m n u e S e a s n w i t h s a l a d p e p p er er S i r i o d c o l o r Co icky r epae k e n A l m n d C a s s e r o l e ( r i g h ) C h c k e n P i e d C h i c k e n a d D m p l i n g s ( p ag ag e as dreced and freeze Prepare Egg Drp op srve ay o Egg rp Sp have ready remainig chcke broh (4 t cups easpo sal 1 egg egg wel wel beae e a t c c k e e b r ot o t a d s a u t b o s r e mo mo ve ve from ea Strrg costa sowy por egg a t s t r e a m t o b ro ro t I d e s r ed e d s s rr k e sl iced gree gree o o o so p p (4 o ser serv v gs
S r a l n g re r e d i e n s i n C h i c k e e r vy vy P r i a r f r e e e e r c n i n e r . C i n e c l icky f necessar Cver label and freee 24 ee evin, emove Chicken Almn Cee eeze nd pae eet Abt 20 ite befe ein , ae edy:
c p m i l k b l e s p o o s s h e r r y B e r ed ed Bread Crumbs (beow e a a m i l k a n d c h c e m i x u re i n u a r s a c e p a n v e r m e d i m e s r r n g c c s s i o n ally nil ho and bbbl 1 o 1 mies Sir i sherry hea slighl Trn it serving dish sprinkle Bere Bread Crmbs on op (Or can be served n hot cooked rice)
BUTTERED BREAD CRUMBS
C oo o o k a d s r 1 t a b e s p o b e r o r m a g g a r e a d c u p d r y b r e ad ad c r m b s o v e r m e d i m h e a u i l c r m b s a re re g d e n b r o w n a b o 5 m u e ss
V
at rt t to oto: d p l pa 8 k P a 8 a k Alo aol
28
F ro z e n / M a i n D i h e
I
I AND DLING
enough for Makes es enough onths. s. Mak ongerr than 4 month re no longe Sto tore o en en
4 en
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p tei p be ie p ppe tep t tep ppi tep peppe 2 ieye ie (2 t 3 pd e, t p
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p dy ey ppe ie tbep bw 2 tep t
pe e 2 p p p
e i, tiy ied Y p pped ee peppe 6 e ied died 5o . I n o v e n , m e l t s h o r t e n i n g eat oen to 2 5o and butter i standard or oil baking as, X 9 X 2 i n c h e s M i x l o u r , teasoon salt the arika and er Coat chicken with lour m i x t u r e P l a c e I c h i c k e n i n e ac ac h b a k i n g n t u r n t o c o at at w i t h s h o r t en en i n g u r n s k i n s i d e u Bake ucvered 30 m i n u t e s M i x a u c e i n g re r e d i e n t s i n sa sa u c e a a n e a t u n t i l m t u r e b o i l s remov rom heat and set aside F o r op o p p i g , s r i n k l e h a l t h e o n i o n , t h e g r e en en p e e e r a n d m u s h r o o m s o e a c h c h i c k e n P o u r hal the orange sauce on each chicken ak uncoered until done, about m i n u t e s C o o l quickl ra, label and reze 45 ite ee ei ee Cie
Rie e eeze eeze d wp e edy:
n g r e d i e n t s r r an an e i e r i g h t eat chicken uncovered in 75° o v e n u n t i l ho , about 40 40 min utes Preare range ice ( r i g h P l a ce c e r i c e a n d ch ch i c k e n o n w a r m l a t t e r P o u r o ra ra n g e sa sa u c e i n t o a s m a l l i t c h e r a n d soon o at serve with chicken and rice I desired, garnish wih orange slice servings
5° M i x a l l i n g r ed eat oven oven to 7 5° ed i e n t s t h o r o ug ug h l in ungreased 1 - o r Vq ua rt casserol e Y X l Y i n c h e s b a k i n g d i s h , 1 0 X 6 X 1 V o r 1 Y X 7 Y C o v e r t i g h t l ; b a k e u n t i l l i q u i d i s a bs b s o r be be d a n d r i c e i s t e n d e rr t o m i n u t e s
meals- servins each
29
d i 2 tbep t 2 bie ye ie (2Y t 3 pd e, t p 4 e, igt!y bete
eat oil i nch i n large ski ll et or electric r a n o v e m e d i u m h i g h h e a t M i x l l o u r a n d s a l t D i c h i c e n i n e g g , t h e n c o a a w i h l o u r mixture rown chicken, a ew ieces at a time, in oil educe heat Laer chicken skin side down in skillet in the ollowing order breasts, thighs, drumsticks, back and wings Cover t i g h t l ; s i m m e r,r , t u r n i n g o n c e o r t w i c e, e, u n t i l done, 0 to 4 m i n u t e s ( I s k i l l e t ca ca n n o t b e ti ht l cov covere ere, , add add o tablesoons wter A t e r c h i c k e n h a s s i m m e r ed ed 25 m i n u t e s , u n c o ve ve r to cris emove chicken rom skillet Can be served immediatel servins ivide in hal ra i n h e av av d u t a l u m i n u m o i l C oo oo l q u i c k l L ab ab e l and reeze 50 i te befe evi g, eve pe
Fied Cie f eeze d pe i w
Place on oven rack eat in 7 oven m i n u t e s 4 s e rv rv i n g s : c y c e stre a longer eriod o time rie chicken is bet hwever, i used within weeks o initial reeing
Foe/ai ishes
3
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Ste n lnge than nths Makes enugh f 4 sevings
Ste n lng than ths Makes eugh f t 8 sevings
maan cup bu o maan cup apupos fou
6 o 7 ouncs bow macaon abou 2 cups) 2 abspoons bu o maan maan 2 abspoons fou 1 aspoons sa aspoon ppp 2 cups m 2 abspoons a onon cups sh pocss sap Amcan chs abou 2 ouncs) 1 abspoon bu o maan
Y2 aspoon sa
aspoon y musa
Dash caynn ppp cup m cup sh pocss Amcan chs abou 4 ou ncs) s, spaa aspoon cam of aa
B u t t e r c u p s o u i s h . e t b u t t e r i s a u c e p a o v er er o w h e a t t i r i o u r a s e a s o i s . o o o ov ov e r o w h e a t , s t i r i c o s t a t y , u t i mixtue is smooth a bubby emove rom h e at at ; s t i r i m i e at a t , s t i r rir i c o s ta ta t y , u n t i s a u ce ce b o i s B o i a s t i r m i u t e . t i i cheese; heat uti cheese is mete a sauce is smooth. emove om heat B e a t e e w i t e s c r e m o t a t a u t i s t i u se a e . B e a t e yo yo s u t i v e ry ry t i c a e m o c o o e e s t i r i t o c h e es es e m i x ture. ti about \ o the e hit es i to cheese m i x t u r e e e t y o o m i x t u r e i t o re r e m a i i e whites a r e e u y o u r i t o s o u i s h W a p , a b e a reeze
2 hou s bfo bfo svn svn , ha ovn o 2° mov Chs Souff fo fz an unwap ae a
i c h b a of of t r i p e t h i c e s s a u m i u m f o i oe tha te cicumece o sou ish butte oe se. xte pt o i s h b y se se c u i o i b a , b u t t e e e s i e i , a o o u o u t s i e t o p o i s B a e u i i e i serte ha a ayy betwee betwee ee a ce tr com com es ou t cea , Y2 to to % o s. erve im me iate y. aeuy emove oi ba a spoo sou oto sevi pate ec i e c a b e o u b e . o u r s o u i t o No: ec u t t e r e c u p s o u i s h e s
oo macaroi as iecte o pacae; pace i urease quart casseoe. et tabe spoos butter i saucepa over ow heat. tir i our, sat a pepper oo over ow heat, s t i r i co co s t a t y , u t i m i x t u re re i s s m o t h a ubby. emove om het sti i mi eat, s t i r i c o s t a t y , u t i s a u c e b o i s o i a a stir m i te ti i oio a cheese; heat uti cheese is mete a sauce is o u r s a u ce ce o m a c a r o i o t w i t h t a b e s p o o butter (To s v e i m m e i a t e y , s e e b e o w ) oo quicy. Wrap, abe reeze.
6 mnus o svn, mov Macaon an e Cs fom fz an an u nwap B a e u c o v e e i ° o ve v e t i h o t a b u b b y t h ro ro u h o u t , abou t ho ur
Serve Ieatey eat ove to 3° . over over b a e 30 m i n u t e s U c o v e r ; b a e m i u t e s o i a h e e s e c a b e i v i e No T h e a c a o b e w e e u r e a s e e q u a t ca ca s s e r o e s o o i p a s , i c h e s . o o q u i c y W r ap ap , a b e a r e ez ez e e h o u r b e o re re s e rv rv i , h e a t ove to ° . e m o v e c a s s e o e a c a o i a heese om eeze a uwap Bae cov e e e u t i h o t a b b b y , a o u t m i t e ss s e v v i s
F
ea ses
's Ngt Ot? Seve a ppg t de eee ve t tae t 35 tes. We ave desged reeze des sg etve asted eats ad gav e aed eve vegetaes ad a e spea spses at ae 's eee des e xt xt a s p e a P t s t e e e e p e pa pa g eee des
F ease ad q asse e eed at save t e t a a s e a ze dnnes. dn't ave a se e p a s ae pe pas sap e d vde patets t pae n e se se p a s F t e a a s t te desed d ve tgt ae ad eee
e ivie e
At 35 tes ee sev g eat ve ve t 4 40° 0° H eat ze des veed e a p a s t e s ve ve e e d e a d e pas 35 tes We e a t g e e d e s e s a e ve ve a e s ge g e W e d e des Fe es ptat ps d a expse p t a t es es . s t e e s e v v g s t gav sp gav eat a d gav s e a s s t s a t . 3 Ste ge ta 3 ees
Reeded prt s
P O TA TA TOE O ICE
p ased Ptates e 1 t e a s p t e p e F e e d p t a e e s p t a t p s sat Re e Mas Poa Poaos os
Pepae sta ased ptat ps as deed paage desed e sevgs exeptadd 1 taesp addt a ea sevg C Insan c abspoons uncoo nsan c cup wa � aspoon sa r Y2 aspoo Pnc of cuy pow, f s
Pae a gedets ! pa F e e z e W e e a t g t e e e de e veed t . TALS
p ze ze vegeta es xed vegeaes peas gee ea s t easp t e a g a e . Fze ats a as e sed add a e s p s a te te J t Y p aed etve v e ge ge a e s t t a e s p s q d ad Y Y teasp t te a ga ga e
f r e e ze ze r d i n n e r s :
MAT
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3 es ast eats t J t p G av av page 33, Y Y p s a e p a ge g e 3 3 . T e e a a t a g a a v v s a e s d a d a s a "eeated taste
ACOMPAIMETS
t 3 ta es ps a e e s a e s a d Sae page 3 3 e e e p e g a p n a ae sepae p a t e
F r e n a n s e s Musa Sauc 1 abspoon bu o maan 1 abspoon fou Y2 aspoon sa Y aspoon ppp 1 cup m abspoons ppa musa 1 abspoon osas
et btter n sma saepan ve ve r e a t . S t r n r , s a t and pepper. Ck ver eat, strrng nstant, nt st and bbb. Remve rm eat str n k Heat, strrng nstant, nt sae bs and str 1 mn te Str n ms tard and rserads Hea n t t. C. Abt p. GA AN SAU FO F O N N N S
paket 1 ne grav m x , a d d 1 p s at at e r an 1 0% nes grav, add % p ater T p kee r pan grav, a d d p a er er Cerr Sae be y Sauc Y2 cup cy p fn cup wa 1 aspoon mon ju c
x a n g re re d e n t s . P P r n am. Eng sae r ren dnners. aaons aa ons o Subsuons
F N N S T HA HA T W OMMN
Ras Trke t Grav Cranerr Sae ttered Seet Ptates ttered Green eans eberr ns ana Pddg Rast Lamb t Grav C t n e r r n t e nstan t Crred R e t t e r ed ed x e d e ge ge t a b e s Rast ee t Grav Sed Peaes r Pea Pe Fng t Cnnamn T e a k e d P t a e s ttered Peas
Roas Turey freezer dier
aked Ha err S a e e tt Sredded Pa Pat parag arrs e e r r r n s r e Cae rps g page 6 Rat ea t Grav ttered Green eans ard Sae e Fren Fred Ptates
Roas Beef freezer dier
Ra Prk Grav Sped rab Appe exa rn r Spears Cate Pddng
a r e s n g a r ge ge t r a a s , e a L a S e s t G r a v ma ave spae t tr sme tered aed tates s p e a t r e a t s r r ma sb t t e r e d C a r r s e e r pates r O r a n g e n s eat amanmens. Fr a ange pae, tr baked mns, t e a s p n s b e ae rp g page 6 o r o p a a n n e d pddng. a r
Roas Por freezer di er
r z e p p e z e rs rs a d S a s
ppiz IDIIDL HO DIH
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8 nu Fnc os ou x ncs c) Sof u o mn 8 scs sm o oi am 8 sics mozza chs 8 scs cookd uky uky o cckn pck 4-ounc sz) u cs, cum
C t r o s o r z o t a y t 3 p a r t s S p r ea ea d t t e o a t s r a a e s L a y e r s a a s e a d e e se se s e t t o a rtrt ea ea r o P a e s e e d p a r t o o ro ro o e e s e t o p t t r e y s e a d s p r e e e e se se t r ey ey Co Co v e r s a d t t r d p a r t o ro r a p e a s a d dvday eavydty a (To servee ed atey, see serv see e o Lae ad reeze reeze
• mnus fo sn, on o 4° 4° R e e o ve v e d v d a H o t S S a d e s r r reezer ea rapped sades o ove ra 30 tes Srv Imm 45° Heat tel tel Heat ove to 45° rapped sades o ove ra 15 t 0 tes
LD LD DI H
Soe no one hn
2
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1 cn oun cs) un, n cup fny copp sw pc cup s ssin o ay sou cm aspoon aspo on s Sof u o man 8 sics
x a gredets exept tter ad read Spread tter read, verg to edges S p r e a d g o 4 s e s t o p e a t a s e e o d se (Ca e served ed atey Pa e sad ags ap ea sad eavyd t y a o , a e e a d re re ez ez e
• 4 ous fo sn, mo Tun S Sn wics) fom fz n mo ony fo wp
T a s a d a g ( s a t r o t e p e r a r e e ayaie i e eci ci pe
AATONS
Sp Saad Sades: S sttte 1 a ( 4 2 2 o e s s r p o r t a a d se y 6 s e s re re a d R s e s r p e t stst a d e a d ater 0 tes ere x g t o e r g r e d e t s ( 3 s a d e s C r a S a a d S a d e s : S s t te 1 a (2 oes raeat, draed ad artage re oved, or ta S a S a l a d S a d e s S st t te 1 a (% oes sa, d raed, or ta
Fr pdp Sand
eeetoe eeet oedd he o choed on o add to andwche o eeve he wah and dan w n fo he ai ba Pu ino aon o la a and toe n feee. Pee l wah and quate quat e onon cho then ca d fo nte h n ced wate Dan ackae and feee ed e d a
F o e n / p p e z e s s a n n a k s
IY RY ROL Soree o loger a 2 wees akes 6 sa wces. Sor
uttr M ixtur cu sot but te 2 tabespoons mnced onon 2 tabespoons eaed musta 2 teasoons poy se 2 teasoons emon juce Dash cayenne cayenne ed peppe R o l l an
ye os, st nto haves sces Swss cheese about
ounces), cu nto haves sces saam ab about out 4 ounces)
Mx e Mxue ngeens pea e Mxte on saes o o s Lay Laye e heese se, saam se an heese se on eah boom ha ae op ha on heese ap eah sanwh n heavyuy amnum o (o seve mmeaey, see beow Labe an eeze 40 mnutes befe sevng, ea oven o 75° 75° Remove Re Ros om eeze; hea w a a p p e o s o n o v e n a k 5 m n e s r r Im aa t ea oven to 5 beoe assembng os ea wappe os on oven ak 25 mnus
Uuu F
ea be o magae on bea ses pea one o h e F n g s ( b e o w o n h a o h e s e s ; o p w w h seon seon s e C sanw hes n ha ae n sandwh bags; wap ea n h e av a v y u y a u m n u m o , a b e a n e e ze ze 4 ous beoe sevng, emov andwces) om eeze and emove ony o wp T h a w n sanwh bag(s at oom empeae
FLLNG CIPPD BF-CRAM CS 1 pacage ou n c es) ceam cheese, softene 1 pacage o un ces) ded be
pead eam heese on buted bea se; o wh e bee toe n oge ha weeks we eks En ogh o sanw hs
DILD A-CIL SAC 1 can (2 ounces) deved deved a m 1 tabespoon pus 1 teaspoon c sauce
M x ngedens oe no onge ha weeks Eogh o sanhes
S A R D I N S, S, C A P S A N D C H I L S A C oun ces) sad nes, d an ed can tabespoons ch sauce teasoons teaso ons cape s, choppe
M x n g e e e n s o e e n o o n g e h a n weeks Enough o sanwhes
FANKFRT-APPL TT 1 o abespoons ape ute 1 anute, cut enghwse n to th ds
pea appe be on btee bea se; opp wh ank te s es oe no onge than o weeks Enogh o 1 s a n w h S R I P - G R L I - C R R A M C S 1 can (4 (4 oun ces) sh m, nsed, daned and choped acage ounces) ceam chee e, soened o geen oves, choped (2 abesoons)
Mx ngeens oe no onge hn weeks Enough o sanw hes P A A N T B TT TT R - H N - D A T 2 tabespoons peanu bute 1 teasoon honey o dates, chope 1 tabespoon)
Mx ngeens oe no onge han weeks Enough o 1 a n w h
e pee d
I O
FO N Y
Stre n nger tha n 2 mn ths Ma kes ribbn a a t x inh na)
Sre n ner han 2 mn ths Makes abu 8 zen inh anas er sanwich af
im u st om om 1 u l ied l o whi te d 1 ulied loa whole whet dwih bed C u t e h l o a ho h o i o t t l l y i t o 1 i h l i e Fo eh ibbo loa pea teed butter o mgaie o eah o l i e w h i t e a d 1 l ie whole whet whet bead Pee 3 Cp Spead (pges 3 to 39) pead \ up o oe o t h e C C S p e e d o e h l i e A e b l e lo altetig white d w hle whe lie t nsp o t l e Ple o bkig heet d eee 1 hou Cut loa i to Vi Vi h l ie ut eah sl ie it o 3 p
Ti ut yld ulied lo whie w h l e w h e t ye y e d w i h b e e d C t l o h o i o t l l y i o V V i h s l i e S p p ed oteed b t e o g i e l i g h t l y e h l i e; e; u t ito desied hpe ped eve mes teaoonul o one o the a sead (ages 3 to 39) to the edge o eah n a e two o oe o the ollowig na sread tst tcv t sv e d t e . ) P l e d e i r e d u m b e o p o d boad tay ove with plati wap with a l u i m o i l l b e l d e e e e e e 45 in utes beor svin, svin, move on Cana Tay o and ov auinu oi e tad at oo tempetue oveed with the p l t i w r r p
VAIATIN Chckboad Canas:
le ib lo ( bov bove) e) i to i i h s li e Sped teed teed butte o agaie on 1 lie to with e o with he dar ti on to o the light Pre together gently but irmly Sea otened butte o magarine on seond lie to wt a third slie with the light ti on top o the da Pes together getly but imly Cut into 4 lie ut eah lie into anas A b o u t d o e e n 2 X 1 V i n h a a
-
Fz 1 o s' sppl o sn chs S p p sl cs o h s s h b t t o n c , po , c , chs, chs sp, sp , pn pn , , slon n n z ll ostn t pplsc, jc o so c, no onns, sl ssn o jll Don' s sh vls o ol hs Fzp snchs nvll Plc snc n lnchox nth w ll o os s o hos
C AM AM D V I L D H A M can (4 oun cs) vi ha 1 pa ck a g 3 o u n c s ) cra cra c h s , so soff t n
tabesoon saad drssin* tasoon snip chvs Stufd n oiv sics
M i x d e v i l e d h m h e e e d l a d d e e i g S t i i h i v e e a i h a p w i t h l i v e s l i e . A b o u t 1 u p ( e o g h o 4 on 1 i h aa * o n e m on o n n e n t e i e e
DVILD HAM AND LIV SPAD can (4 ouncs) dvied ha 2 tabsoons chd stuf n oives tabsoon cho ick ono 1 taso tasoo o sni asy
ix all igredient Abou t V u (eo ugh o doze i h aap)
F e A Appezes ad Sas C H C K N H MM - CHS SPD 1 can ouncs) bon chckn, ns an fny chopp cup fny chopp ham cup a shap Cha chs 1 aspoon sa as ppp Pasy s
T mke Cheker rd Ca (ge 36) aemle a r oaf from whi ad whole whea read ad 3 Ca Sread he h h k
x a exep pase eaves Ga s a a p s pase eaves A b b 1 p s ( e g d z e n 1 aaps CH HM SPD 1 can 4 ouncs) am 1 abspoon sa ssn aspoon spoon onon ju c a 1 aspoon mnc ch ppps Gn o scs
x a gedes exep ve ses Gas a a ps g e e v e s e s A b Y2 Y2 ( e g d z e n 1 aap
Sk 3 r le l rg lgh r f rad over drk o mk a hkr ord r ga d lie i hlf
D u y h c
CM CHS N HOSDSH SPD packa 8 ouncs) cam chs, sofn spoons saa ssn aspo aspoon on hos hos ash
x ea eese ad saad dessng St n seads A b 1 p ( e g d z e e 1 D n u yn yn h c c
CBMT SPD can 7 oun cs) cabma, an an caa mo cup s ssn spoon cps
x a gedes a aas t ad d a apes Abt 1 cp (eng or 4 dozen 1 nc aaps yo h r yo
Froz ry g ) ssord s r frd r
M
HRIMPDIL PRAD can oncs) mum shmp, ns, an an ny chopp cup sa ssng taspoons tas poons mon c taspoon d d sat Pasy avs
Mix ll igediet exept prley eve r ih p with ley leve b o u t % up eough or 3 d o e 1 i h canap). se ise i is ecipe
CLAM AN D RAM CH RAD CLAM packag (8 oncs) cam chs, sotnd can (8 oncs) mnc cams, ns an an taspoon sason sat taspoon Wocstsh sauc taspoon onon uc Rp ov scs
Mix rem heee d lm tir i remiig igrediet exept olive lie rih with ripe olive lie A b o u t 1 u e o u g h o r d o e 1 i h
1 1
CAMAT AND M H OOM PRAD can (7 oncs) cabmat, and an catag mov can (4 oncs) mshoom stms an pcs, pc s, an an ny ch opp tabspoons ay sou cam tasoon d ppp sac taspoon hosash taspoon sat Pasy avs Pmnto scs
iey ho rbmet Mix l igredien ex ept prley eve d pi mi e to l ie ri h p with prey leve d imieo lie A b o u t 1 u p e o u g h o r d o e 1 i h
1
AVOR PRA D ackag ( ouncs) cam chs, chs , sotn , softnd sof tnd m agan, o magan c u p b u t t ustad d p pad m usta aspoo o n pp 1 t aspo
taspoo taspoonn c y po
taspoon hosash hosash taspoon Wocstsh sauc taspoon ppp sac taspoon onon uc Rp ovs Pmento
Mix eee d buter Stir i remiig i grediet exept olive d i m eto rih p with ripe olive d pimieo bo ut 1 u e o u g h o r b o u t 5 d o e e 1 i h p
1 1
CHICK N AN MHOOM PRAD can 5 ouncs) bon chckn, ns an ny chopd can (4 ouncs) mshoom stms an pcs, an and ny c hopp taspoons taspo ons shy Dash caynn pp Cockta onon avs
Mix igrediet exet oio hlve r ih p with otil oio hlve About 1 u eou gh or or doe 1 i h p LRWT AN MHROOM PRAD oun vst 1
c a n (4 o n c s ) m s hroo m s t m s an ces, an an d an n y c h o t e as p o o n c h i l i sa u c e
Chop hadcook gg yok
M h l i v e rw rw u r t t w i t or or k u t i m o o t h t i r i muhroom d hili ue r p with hopped hrdooked egg yol b o u t 1 u e o u g h o r doe 1 i h p
roze/ ei zers an Snack 3 KIPPD HI NG SPAD ca (3 u c e eed h, daed % tea vea % te e e aue Ch ed had-ce e yk cke esh
M x a l l ' g re d i e n t s e x c e p t e g g y o l k . G a r n s h c a n a w i t h c h p p d h a r d - c o o k ed e g g y o l k o r p i c k l e re s h .
o , c ( n o h f or or 1 o z e n i n c h canaps
O Stre n ln � er han ths. Makes zen aetizers. 1 cup shed natua Chda chese % u ated shded Pamesan chee cu aad en % teaspo Wceeshe sauce 1 2 c s fesh sft bead 2 tabespn butt , ed
x cheees cheees sala re ressi ssi g a orceersh orceersh ire sace; se asie rm css from brea Ro each slice lenghwse nil hin an abo 4 X 4 i nche s C sl ices crosswi se i n ha lf 4 srea sre a 1 ro ne easoonf easoonf l cheese mix re on each piece Roll beginning a narrow en secre wih ooen picks Brsh rolls wh mele ber (To serve mmeialy ee below Freeze ncovere on ngrease b a k n g s h e e e n i f i r m a a l e a s h o r s D i v e r o l l s a m o n g f ee ee z e r c o n a i n e r C o ve ve r l a b e l a n rern o freezer • 15 mnute befe evn, heat oven to 45°. Reove Cheese Ros from freezer; pace on ngrease a k i n g s h e B a k e n i i g h b r o w n a bo bo 1 0 m i n e s Seve Immeae ea oven oven o 40 40 Pl ace r o l l s o n n g e e as as e e b a k i n g s h ee ee B a k e n i l g h b ro ro w n a b o 1 0 m n e s
OI V Stre n lnger than 3 nths. Makes 3 dzen apetizers 2 cu hedded ha atua Chedda cheee 1% cu a-ue fu* c u but te maa ne , meted 36 pmet-stufed ve, daed
Mix c h ese a l o r S i r i [ b e r n i l i s s m o o h ( I f o g h s e e m s r y, w o r k w h h a n s . ) S h a p e o g h b y l e ve easpo o n f s a ro n o l i v e s (T ( T o se r ve i m m e i a e y , see see ee l o w w ) F r e z e n c o v v re o n n greas greasee b a k i n g s hee n i l v e r y f i r a ea e a s h o r s P l a c e c h ee eese b a l l s i n p l a s f reezer ba gs Sea l , l a b e l a n re rn
o freezer 25 mnutes befoe sevn, heat ven t 4° 4 ° . Remove OliveChees Bals from freezer; pace n c h e s a p a r o n n g r e a se se b a k n g s h e e B a k e nil ho a mines Se Seve ve I mmee P l a c e n c h e s a p a rr o n ngrease baking shee Cover; chll a leas 1 h o r e a o v e n o 4 4 B a k e 1 5 o 0 0 mines * D o o t u e e i i g o u i e e i p e
GO Stre n lnger tha n nth. Makes abut cus 2 e avcado, eeed an tted 1 medum , fney fney chped 2 ma een ches, fney choped 1 tea a tea caey ud pe tea acbc acd mxtue
Mash avocaos Sr n remaining ngreens; bea nl creamy (To serve mmeiaely see below Por Gacamole ino 1pn freezer conainer Cover label a freeze ous befoe sevn, emove Guacamo fom ze; thaw at m temp eatu e. H ave ady : feeze; fee
1 m e i m o a o p e e l e a n f i n e l y c h o p p e .
s before serving sir n omao Seve Immeae S r i n 1 m e i m o m a o o p e e l e e a n f i n e l c h o p p e
Froe eters d cs
OIGD IK G
Stoe no onge tan 6 wees aes 2 dozen apetiz e s apetize
Stoe no onge than 3 wees
2
12 2
ca ( uce cabmeat daied ad catiae emed cup daiy u ceam aepo chii auce cp hpped ee i teap a t teap Wcetehie auce ice eh t bead tabep bute meed
ix crabmeat, sour cream, chili sauce, onion, salt and Worce t e r s h i r e s a u c e ; s e t a s i d e r m crusts rom bre bread ad Ro l each sl ce engt hwise u n t i l t h n a n d a b o u t 4 X 4 i n c h e s C u t s l c e s crosswise in hal; spread spre ad rounded teaspoonu l c r a b m x t u r e o e ac ac h p i e c e R o l l u p b e g i n n g a t n a r ro r o w e n d ; s e c u r e w i t h w o o d en en p i c k s B r u s h r o l l s w i t h m e l t e d b u t t e rr ( o s er er v e m m e d a t e l , see below reeze ucovered on ungreased bakng sheet tl irm, at least hours Place rolls in reeer containers Cover, label and r e t u r n to reeer • 15 miute beoe evi heat ve t 45 Remove Crab Rolls rom reezer place on ungreased baking sheet Bake untl ght brown, a b o u t 1 0 m n u t e ss oven to 40 Pl ace To Serve Immee ea t oven r o l l s o n u n re r e as a s ed ed b a n g s h e e t B a e u n t l l i g h t b r o o n a b o u t 0 m n u t es es
3 pud ch ice i (1 18 cup y auce 2 tabep aad 2 tabep chii auce cup hey 1 teap at tea p i e teap ac pde Y teap cayee ed peppe i deied
or easer hadlng s nger ood separate chicken wings at joint beore mrinating ix r em e m a i n i n g i n g r ed ed i e n t s ; o o u r o n c h i c e n Cover; rergerate, turning chcen oc c a s i o n a l , a t l e a s t · hour e a t o v e n t o 75 7 5° R e m o v e c h i c k e n r o m m a r nade; reserve marnade Place chcen on rac i n o i l l i n e d b r o l e r p a n B a ke ke 0 m i n u t e s B r u s h chcken with reserved marinde urn chcen a n d b a e b r u s h n g o c ca ca s o n a l l t h m a r n a d e , u n t l t e d e r , a o u t 0 m i n u t e s ( C a b e s e rv rv e d immediatel Cool quicl Wrap, label and reeze 15 miue bee evin heat hea t ve t 75° Remove Orentalglazed Chicken Wins rom r ee e e z er er a n d u n w ra r a p p l a c e o n u n g r ea ea s ed ed b a k i n g s h ee e e t H e a t u n t i h o t , a o u t 0 m i n u t es es Ne: Bae chcen wings cn e covered d s t o r ed ed i n r e e r i g e ra ra t o r o l o g e r h 4 h o u r s Heat i n 75 75°° ove about 7 mi u e s
F o z e / / p p t i z e n d S n c k s
I FI Stoe o le than 6 months Maes aot 5 doe appeties
GO I I O ( ))
ou
Ste lne than 3 moths Maes doe doenn shells
4 2 2 2
p wte 2 p btte p ppe 4 e
p ppe * tep t tep bi pwde tp ii pwde p i 2 e p btte ie eted
Fll
p t ied ee i tp p pped pe
tbep btte i tbep i e
tep t
4 tep peppe pd ed edded ded tee J eee
Mix our, tespoons st, the bking owder nd cii powder Bet mik nd eggs in sm b o w s t i r i n t o o u r m i x t u r e e S t i r i n m e t e d butter Turn dough onto ight ured cothcovered bord; kned unti smooth, but minutes Shpe into b Cover with pstic r r p ; s e t s i d e o r 0 0 m i n u t e s Cook nd stir onion nd p rse in 1 bespoon butter unti onion is tender Remove rm he; s t iri r i n espoon st, the pepper nd cheese D i v i d e d o u g h n t o p rts Ro ech prt inch tick; cut into inch circes Spoon iing b rounded tespoonu on center o ech circe Moisten edge o cice; od dough over i ing nd press edge edgess with rk to se secu re I se does not no t h o d , re re s e o n b o t h s i d e s w i t h ork jus t beore beore ring ring e t t s h or o r t e n i n g o r o i ( 1 i n c h i n rg rg e s k i e t ° ° . F r C h i i C h e e s e F r i e s u n t i g o d e n t o bron on both sides, bout minutes; drin oo o o i i n m n on n Cover, e nd reeze 15 ite be evi et ve t 4° Remove Chii Cheese Fries rom reezer; pc on ungrese bking sheet et unti hot, bout 1 0 minutes u i n i n o u o m i aoon l and bain owd
et oven to c e t w t e r n d b u t e r u n t i m i x t u r e b o i s v i g o r o u s S t i r i n o u r e t t o ve ve r o w h e e u n t i m i x t u r e o o rm rm s b b o u t 1 minute Remove rom het Bet in eggs; bet un ti sm ooth Drop dough b b ih t rounded tespoonus onto ungresed bking sheet Bke to minutes To serve h o reci re ci pe im mei te, see beow Cut pus in h ; coo P pus on p i e c e s h e v d u t u m i n u m o i p , b e n d r ee ee z e • 10 te bee evi et ve t 4 ve ed: i n g r e d i e n t s o r s c r g o t s b e o w Remove 1 pkge Pu Ses rom rezer nd open oi wrpper; pce on ungresed bking s h e e t e t i n o ve ve n u n t i w r m , b o u t m i n utes r, het unwrpped rozen pu shes in eectric bun wrmer minutes Prepre scrgots Guests soon escrgots nd butter suce ito o pu she nd top with t h e r h ( d o ze n p p e t i z e r s ESCARGS 2 p btte ie (4 (4 e et et ied ied d died 2 ve i ed 1 tep pe e 1 tep e pped ee tep pepe 2 tbep d wite wie i eed ppe ie
Met butter in sm sucepn Stir in remining i n g r e d i e n t s ; s i m m e r m i n u t e s S er er ve ve i n c h i n g dis To Seve Im me e.· Cut dozen pu shes in h; kee wrm repre scrgos bove G u e s t s s p o on o n e s c rg rg o s n d b u t t e r s u c e i n t o h o pu she nd top with other h ( dozen ppeizers
oes
FO Y LD Store o loer tha 2 moths Makes eouh for 9 to 2 servis
1 1
O I D Store o loer tha 2 moths. Makes eouh for 1 servis a 2 ue ptted da eet ee, daed (eee up a ue ued peappe, daed (eee up 2 taep e ue paae 3 ue eaed eat paae 3 ue ea eee up pped ea tte 6 e aate a eeae
(8%
et cu o the com bi ned reserved sru s nd the emon uice unti mixture boils our b o i l i n g s u o n g e t i n i n rge b o w l ; s t i r u n t i l g e l t i n i s d i s so s o ved Coo t o room t e m ert u r e
C u t c r e m m c h e e se se i n t o s m l l i e ce c e s S t i r c h e es es e ieces, ruit, ecns nd col beverge into g e t i n m i x t u e e C h i l l u n t i l s i g h t l t h i c k e n ed ed Soon mixture into e r i n e d m u ii n c u s , b el nd eee eee eee t est 4 h o u r s 0 mn ute bee eg, eme Foze Foze C e Peappe Saad eee emove sd rom cu serve on greens s s d or, i ou rer, serve serve in s herbe sses s desser
2 1
up o n ate package ( un ces) aspeao aspea o ed geat pakage (1 0 oues ze aspbees, th ae teapn salt package ( une each cea heee, tene up a su ea a 6 unces he canbe canbe auc
our boilig wter on geltin in lge owl; s t i r u n t i l g e l t i n i s d i s s o l ve v e d S t i rsperries (with su ix remining ingredients; sir into getin mixture (Sld wi l l b e slig htl lu m ou r mixt ue into bking n 8 X 8 X o r 9 X 9 X inches Cove, lbe l nd ree reee t les 4 h o u r s 20 mute bee en, eme Fozen Rsp st n t r o o m t e m bey Saa m eeze L e t st e r r t u r e 1 0 m i n u t e ss C u t s l d nto servig pieces
FO O O I L D Store o loer tha 4 weeks akes eouh for 6 servis 2 up ay u eam up suga 1 tabep pu 1 teaspoon emo jue can (0 (0 ue ut ccta, ccta, ne 2 eu m aana, aana, ut t %n ce u p case y ppe anu a (1 0 une aa aa he he e up, aed
i x s o u r c re r e m , s u g g r n d l e m o j u i c e S t i i n ruit cockil, bnns, wlnuts nd cheries o u r m i x t r e i n to t o rerigerto tras Cover, lbe nd reee reee uti irm, t est h o u r s ( i g h t o r c h e s t r e e e e r s w l l r e e e e sld i n bout hours • 5 mute ee e, eme Fzen Co ta Saa eeze; pae eeato C u t ech sld into 8 ieces, i n c h e s Stemmed r ed ed c h e r r i e s m k e b r i g h t g a r n i s h
x
rzenegetaes
Vgbl OFID GG Stre n lner than 1 0 wees Maes enuh fr 4 servns 1 1 1
cup sason ba cumbs taspoon sat s ma pan pan t (about 1 poun), pa , shty batn
H e a t v v e n t 3 ° ° . G r e as as e j e r p a n , 1 X 1 0 X 1 n c h . x c r m s an an s a t . C t e gg gg p a n t n t n c h s c e s s c t a r g e s c e s n t haves. p eggpant sces n egg, then cat t h r m s ar a rr a n g e n p a n . a e n c v e r e d 1 m n t e s s t r n a nd nd a e 1 m n t e s n g er er . ( a n e s e r v e d m m e d a t e . ) C t h r g h . Wrap, ae and freeze.
• 1 mnus bfo svn, ha ovn to 4. Remve Ovenfred Eggpant fm freezer and nrap arrange n ngreased je r pan, 1 X 1 0 X 1 n c h . H e at a t n t h t , a t mntes.
FH FD GGA tre n lner thn 1 nth Mes enuh fr 4 ervins 1 mu m pan pan (about Y Y pouns), pa cup mk cup a-pupos fou taspoon bakn po Y taspoon sat
Ct eggpant nt nch sces ct arge sces n t h a v e s . H e a t f at at r ( 1 n c h ) n a rg e 3° . s et t 3° eat remanng ngredents th rtar eater nt smth p eggpant sces n atter, ettng excess drp nt . r a fe sces at a tme n ht fat trnng n c e , n t g d e n r n d r a n . ( C a n e s e r ve ve d m m e d a t e . ) C t h r g h . W ra ra p , a e a n d freeze.
• 1 mnuts bfo svn, hat ovn o 4. R e m v e r e n c r e d E g g p a n t f r m f re re e z e r a n d n r a p p a c e n n g r e a s e d j e r r p a n , 1 X 1 0Y X 1 n c h . H e at at n t h t a t mntes. s i n s e i s i n o o o m i b a k i n p ow ow d e a n d s a
m n Fn
1 acka ackage ge artic hoke h eart eart,, 1 ack ackage age green ea, 1 taleoon leon jice, 1 taleoon tte 1 ackage Ch ine e ea od, 1 acage carrot ngget in tte ace, 2 tea oon leon jice 1 ackage choed inach, 1 ackage choed roccoli , 1 t leoon tte, 1 taleoon taleoon leon j i ce 1 ackage ct green ean, 1 ackage ct wax ean, teaoon avoy, 1 taleoon tte tte
h
eegetaes FRNH FRID NIN RINGS e e 4 ses
s es e
1 ag Spansh o muda onon
Sce e onion hen see ech sice into ins
cup m Y2 cup apupos fou
aspoo n ban g pow aspoon sa
Ct t t r n g s . H e a t f at a t ( 1 n a r ge ge s k e t t 3° 3° eat eag gedets t ta eate t st. p ea atte ettg exess dp t .
Usin ons d e c c h o n i o n i n i be to co t
F a few few i igs a t a t i e i t f a t , t g e , t g d e , a t 2 t e s d a . ( C a e seve sev e d ed ed a t e . ) C t r g . W ap, a e a d feeze. •
1 m n u s b f fo o s v n , , h a ov n o
3 50 .
Reve e ed O Rgs f eee a d a p p a e g e a s ed e d a g s e e t.t . Heat 6 t e s . sing selrsing flor omt baking powde and sal t
s. D r a n t h e f r i e d o n o n r i n g s o n pa pe r t o w e l s.
Vegtables Veg tables with a D ierence
Yo an vay th fl av avo o of yo v tabl w th df dfnt nt aon aon n Onions: Add a nh of ba ba l a ayynn o l d Potatoes: Add a lttl bt o bay laf a o oy d Geen Beans: n k l l h tlt l y wt bal dll t o thy Eggplnt: at an nttn flvo wth al y owd all o oay Corn Add a lttl aynn aynn l owd o ly d Squash: y oano o oay
Frozen/egetales
WI K OO
GOI
Stoe o loe tha moths Maes eoh fo 4 sevis
Stoe o lo tha 3 moths Maes eoh fo 4 sevis
4 age baing ptate Stening t 2 c u p m i 4 cu p butte mag magaine, aine, tened 2 teapn at Da peppe
2 1 1 2
dei ed ee, deied cheee, hedd a che ded C Chedd Shedded Shed
eat oven oven to 0 0°° Ru otatoes wit h shorten i ng o r s o te te r s k n s P r i c k s ev ev e r a l t i m e s w i t h o r k t o alow steam to escae Bake until otatoes are sot , 1 to 1 V ho urs Cut thin slice rom to o each otato; scoo out inside, leaving a thin shell Mash otato untl no lums remain Add small amounts o milk, eating ater each addition (Amount o m i l k n e ed ed e d t o m a k e o ta ta t o s m o o t h a n d l u deends on kind o otatoes Add utter, salt a n d e er e r ; ea ea t v i g o r o u s l u n t i l o t a t o i s l i g h t ad lu F i l l ot o t at a t o s h e l l s w i t h m a s h e d o ta ta t o ; s r i n k l e cheese on to (o serve immediatel, see elow ra, lael and reeze • 45 minute bee eving, eat ven t 4 Remove wice Baked Potatoes rom reezer a n d u n w r a ; ; l a c e o n u n g r e a se se d a k i g s h e e t Bake until centers o otatoes are hot, aout 40 minutes (Or, thaw otatoes uncovered at r o o m t e m e ra ra t u r e 1 h o u r 4 m i n u t e s ; a k e i n 0 0 oven u n t i I g o l d e n r o w n , a o u t 0 m i n u t e ss Serve Immetel ncrease oven temera tu re to 40 40 Pl ace otaoes otaoes on ung reased akin g s h e et et B a k e u n t i l g o l d e n , a o u t 2 2 m i n u t e s
cup mi cup ite cnmea tabepn butte magaine egg, e beaten teapn at tabepn butte magaine 4 t cup gated Pamean ceee
B u t te t e r a a k i n g a a n , 8 X 8 X i n c h es es e a t m i l k i n m e d i u m s a u c e a n u n t i l s m a l l u l e s a e a r;r ; remove rom heat rinkle cornmeal slowl ino hot milk, sirring constantl Cook over mediumhigh heat, stirring constantl, until v e r r t h i c k ( s o o n w i l l s t a n d u r i g h t n t h e G n o cc cc h i , a o u t m i n u t e s e m o ve v e ro ro m h e a t M i x i n 1 t a l e s o o n u t t e r , t h e e gg gg s a n d s a l t ; e a t u n t i l s m o o t h r ea ea d i n an; cool Rerigerate uncovered at least hours (tore no longer than 4 hours Cut cornmeal mixture into sixteen inch squares Arrange squares in uttered aking dish, 1X iches, or ovenroo skilet; do w i t h t a l e s oo o o n u t t e r a n d s r i n k l e c h e e se se on to (o serve immediatel, see elow r, lael and reeze 40 minu te bee eving, eving, emve Gncci m eeze and unap Bake uncovered in 4 o v e n u n t i l g o l d e n r o w n , a o u t m i n u t e s Serve Immetel eat oven to 42° Bake u n c o v er er ed ed t o m i n u t e s e t o ve ve n c o n t r o l a t r o l a n d / o r B r o i l G n o cc cc h i w i t h t o to inches rom heat until golden rown, aout minutes
oeegeaes
APAAU W T CA APAAU CAEW EW Mes enouh for 3 or 4 servins 1 pakage (10 oe oze oze t ap apaag aag p aew aew 2 abepo ie opped oio 2 ablep ablepoo oo btte o o magaie magaie
O V E B E E Mes eou for 4 servis, 1 akae ( e oze t gee ea tea poo oe d at wate to 2 abepoo btte o magaie
teapoon tmeg emo wdge
1 ma oio ti lied eapo a t 2 tabepoo oi d viega aad deig
E BEA AD BAMBOO OOT Mes enouh for 4 servi 1 pakage ( oe oze t gee bean tablepoo aa oi p wate p bamboo oot t io i pee o p C o o k a s p a r a g s a s d r ec ec e d o ied wat ett package; dra Cook ad sr teap teapoo oo at o o b e e r l teapoon ga g o l d e b r o w n ; o s s w h teapoo gige
ea ove o ° ° Pl ace froze froze eas n greased 1 q a r casserole Spr k l e s a l a d waer o eas; do wh asparags ov er er g h l b a k e 1 R s e be b e a s w h s m a l l a m o e r C ov o r g cold waer o separ es Separae es wh fork; CLAIC APAAU o v er er a d a k e 1 e s ae ad rmove ce crsals; c ov Mes enouh for 3 servins. dra Cook ad sr beas 1 pakage 10 o e oze o l m e s S r r e m a g I TA A N E apaag ea ea ervins ns g r e d e s e a l m r e Mes enouh for 3 or 4 s ervi 1 tabpoo btte o magaie 1 akage (10 oe Italia bols; cook l beans are 1 tablpoo igt eam gee bea ed o 8 es teapo teapoon on t Cook aspaags as dreced o package; dra Arrage aspara g s s e rv rv g d s h ; o p w h e rr c r e a s a a d m e g Serve wh leo wedges B TT TTEED EED BACKE BACKEEE APAAU Mes enouh for 8 servins
Cook pacages (10 nces each) roze asparags sears as dreced o package; dra oss asparags wh c p so er or margare ad c p s l c e d p ed ed r p e o l v e s l er er e l s
EE BEA I OU CEAM Mes enouh for 3 or 4 servins 1 pakage (10 oe oze gee ba 2 tabpoo ie oped oio 2 tabepoo opped pimieto Sat ad peppe dai o ea m
Cook gree beas as dred o package; dra ad rer o sacepan Sr oo p e o o s a l a d p e pp pp e r ; h e a Tr o servg sh; spoo s o r c r ea ea m o o p MOK EE BEA Mes enouh for 6 servins
Cook packages 9 oces each) roze green beans as dreced o pakage dra S r 1 e a s p oo oo s o k s a
Cook gree bea s a s d r e c e d o p a c k a ge g e e e ce ce p s r n o o d r g l a s m e s ; d ra ra T o ss ss g re r e e e e a w h s a l a d dresg CEOLE MA BEA Mes enouh for 5 servis. 1 a (8 o e tewed tomatoe 1 pakage (10 oe oze bab ima ba p tin ied ee teapoo at tea teapoo poo pepp pepp
e a o m a o es es o o l g S r reag gredes Re rn o bolg separae beas wh ork Redce hea; cover ghl ad smer l beas are ender m e s
ron/gl BA LI MAS IN RAM n 4 n
7
SWT AN SUR BRUSSLS SROUTS
4 n
1 packag packag (10 ounc s on a lima ans cup ligh cam (0 1 aspoon sal aspoo ppp
n
30
ook rsl pro r on pkg ran Sr n r vngr gr on
1 packag packag (10 ouncs on on Bussls spous 1 alspoon u o magain 1 spo n vin ga 5 l l l 1 spoon suga ovn o 3 5 n g r n n n g r q r slics acon, cispl i an cuml rol ovr ghl k
l LL LL BOOLI n
4 n
1 packag packag (10 ounc s on on BUSSLS SROUTS L'ORAN chopp ocoli 4 n n alspoon alsp oon u o magain 1 packa packag g (10 ouncs on on aspoon ill wd Bussls spous ook rool r on hin oang slics, cu ino pkg rn Sr n r wgs n l l 1 alspoon u o magain magain 1 alspoon hon BROLI BRO LI W IT MUSTAR spoon clovs SAU
Buttd Bacy Asaagus (ag 46)
ook rssls pro r o n p k g r n S r 1 packag (1 0 oun cs on orng wgs er hon occoli spas alspoon u o magain n l o v s
n
n
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Y2 aspoon musad 1 aspoon suga Y aspoon ppp
A R R OT OT S ' N R N O N I N S n
4 n
1 packag packag (10 ouncs ozn ozn caos 1 alespoo u o magain magain 2 gn onions, sicd
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taan Gn Ban a 46)
SAVR SA VR BRLI n
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1 packag packag (1 0 nc es oz chopp occoli alespoon alesp oon ue magain magain easpoon allspice
Cook rocol as rece on packag rn Sr n er a n l l s p Bu Sut
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ORAN-AZ ARROT ARROTSS es enog o
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pckg pckg (0 ounc s ozn cos lspoon u o mgin alspoon oang mmla cnss lss p oo n s c h o p p p cn 2 l Co ok
ca rr ots
as
d i rected
on
p k e ; d i S i i b e o e d e d p e
Ongegzed Cs
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Cook liloe d pih epel dieed o pk-
es enog o
3 o sens
packg packg (0 ou o u n c s ozn whol knl con lspoon u o mgin spo spoon on ch ii pow pow cup slic ip o o ivs
Cook o die die ed o pk e; di Si i e hili p o d d e d o l i v e SWT ORN es enog o
o sens
pckg pckg 0 ou ncs fozn whol knl con lspoon u o mgn lspoon mpllvo sup
Cook o d i e ed o pk e; di Si i e d p
e ; d i T o l i l o e
ih pih; i i e d leo jie ih ih eo lie AU FOWR AN TOMA TOMATO TO es enog o o
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sengs
packg packg (0 ounc s ozn caulilow spoon insn minc glic lsp lspoon oon u o mgn mgn spoon sl miu m om omo, o, cu ino ighhs lspoon snipp ps lspoons ga msn chs
C o o k l l o e e d i e e e d o pke; di d e o e p p A d d l i e l d o o Co Co ve ve i h l i e o ie T io evi d i h ; p i k l e p l e
d h e e e e o o p
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VTAB M es eno o 6 o 7 sens 1 cn ( ou nc ncss chop su vgls pckg (0 ouncs ozn gn pas spoons u o mgin lspoon so suc D i h o p e vee e ; i e i h i o l d e
d di Cook pe dieed o ep he pe d e e oii i i h o p e ve ve e e l e Rede he; ov o v e i h d i e ie Di; i i e d o e e
oz/gal UN A ASS es e
V T TAB AB SAUS
3
4 ses
1 packag packag 1 oun cs) on gn pas 1 aspoon u o magan 1 can ( ouncs) shosng poaos
Se e 4 s e eee ( 2 s e ee)
Sason B u cs
cp o o a ga c p al l p po Cook pa a c o pack o a o l l o a g a a l o o o o g aog a o o p poao llo oo colo Susuon p ca c cup ga amsan chs aspoons ch pow oo ca o 1 aspoon gac ow poao cu so sauc
ASSO SA es e ses
packags ouncs ach) on chop spnach 1 aspoon sa aspoon ppp � aspoon nsan mnc gac aspoons mon juc 1 aspoon ou ggs
aspoons chopp pas aks 1 asoon w w aspoons ga lmon l an 1 asoon mon juc aspoons ga oang p an 1 asoon oang juc
Dop lvl a g alpool oo a p a p C l l l a o C o o k p - 1 o z o ga a ov o ach a c o packag c o v c o a o l a c a g g cp a a a a g g h on Vga wh Sauc a a ga 1 o o k 1 packag ao o z v g g a l g a ca caol ol v ll o c oz c cp p a c a k c a a c o vgal cov o a ao Pc Cook ZST SNA c o o es e 3 4 ses g l l a c
1 packag packag 1 ouncs) on la spnach
rnchy Pea
Zety Spinach
an Vga wh Sauc
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16
Seane te Piece (rane
9
0
/
C OUFFL BR n n n n k 1 kg v s cu wm wm w w 1 o 11 ) u lukwm mlk (sl hn ool) Y u u o mgn, sofn 1 gg soon sl soon u fnl sh h hs 1 us lluos flou of u o mg mgn n
lv yt wrm wtr r mxr b w l A d m l k u p b u t t r t h l t r h up h lu mx l w p p d d s cr cr p b w w l s t t l y m ut t mdum pd rp bwl l l y m u s s S t r r m l u r u t l d u h s s t h S r p d u h r r m s d bwl vr lt rs wrm pl utl d u b l b u t 3 m u t s ( u g h s r d y mprss rmas wh tuchd) t du h but 5 strks Sprad vly r s d 1 q u r t c s s r r l v v r l t r s u t l d u b l b ut u t 4 m u t s H at v v t 375 w a d 375 B a k u t l l a s b w s u d s h l l w w h t a p p d d 4 t 4 5 m u t s m md tl y rmv rmv brd brd rm cassrl pl ac wr rck Brush tp brd wth buttr l 1 h u r r ap a p v v y y d u t y a l u m u m f o l , l a b l l a frz.
4 hous fo sng, mov hs Souffl B fom f n unw hw t rm
pu t t h u R p l l h a t 4 v u t l w a m 3 m u t s s rv rv c u t t w d s s w t h s r r a t d k f i ·rii flr mi a
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e n ne n
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pkgss cv s pkg 1 us us wm w w 1 o 1 1 ) Y2 cu molss molssss 4 soons sl lsoons shonng lsoons w s cus flou 1 o 1 us ll uos uos flou
lv yt wrm wtr wt r l r b w l M x m l t s h rt rt rwy d ry ur b utl smth Str uh wh u mk u y hl ur duh t lhtly lurd brd vr l t t t d 1 t t 1 m u t K d d u t l m t h b u t m u t l r r d d b l t u rs d up vr lt r w r m p l u t l d u b l b u t 1 h u r uh d duh rud up vr d lt r u t d u b l b u t 5 m u t r bk ht prkl rml rd ht uh dw du d v d h l S h p c c h h l t r r u d s l h t l y l t l la lvs ppt crs bk ht vr lt s 1 hur v t k t 5 m u l ( b s rv rv d m m d t l y ) l lvs 1 urs rp hvyduty alumum l labl ad z P m fo svin g, mov Pm 2 h o u s 0 m n u s fo p n c k l Ry Bd Bd fom fz fz. . T hw w r p p
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S ore n o lo n g e r h n
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m o n h s M k es
co fee c k e s .
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t p n a l t
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C o o l 1 hour Can be serve i m m e i a t I roed n deoraed reze unovere h o u r s . r a , l a b e l a n r e e r n t o
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m i n u es .
flourr i n t h i s recip e . o t u s e s e f - r i s i n g flou * D o nno
rr tr r rr tr
J 2 r l l
r % p tp d ee p r rte r
Bu te te Maane heee ce eam E (ead
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i s s o v e e a s t i n w arm w e r n a re r e m x e r o w l A d d s gar s a eg eg eg o k
b t te ter a d
1 Y2
Soage Tme fo ary rodus a
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u
s o t h e o r m x on ow
s e ed ed s r a i n g b o w o n n m n t e e e a o n m e d i u m s ee ee d s s r a i n o w o a a s i o n a l 1 au mnutes r in remning our he amonds, iron herries rasns and emon ee rae dough from s e o f b ow o w Cover Cover et r s e n w a r m l a ae u n t l d o b l e, abo u t 1 Y2 h o u r r .
B e a t o h 2 s troke s Cov Covee r t i g h t rerig erate
a t leas lea s t 8 h o s s . T n o u g h onto w e l - l o red
board oat wit lou ivide dough i n ha ress eah ha into ova abo nhes S r e a a t a b l e s o o n s b u t t e r o n e a h o v a l o l i n h a l e n g t h w i s e e r e s s o n l o l e e dg d g e ii r m l Plae on greas greas d bak in sh ee Beat reserve reservedd egg whte sght bea n aesoon water w h e Le rir i se e aen e wh v e s w t h eaen r u s h l o a ve
n t i d o u b e 4 4 t o 00 m i n t e ss ea oven to a k e n o d e n b r o wn wn ,
mon 1 o monh e han 1 monh 9 monh
feee e k o ceam Noe Do not fee Ovewa ue o maane n fe Ovewa feee ee wa w a even even f t a e ead adyy n a achmen chmen o a caon Kee cheee n unoened ft wa n Ovewa n feeze wa Befoe ean thaw n efato; ue a oon a oe ce ceam ke et whn you ove wa the caon wh feee wa n an oened cat caton on mooh lac wa wa ove uface of ce cam o feze e yolk ak yolk Fo each cu of yo yo k add ehe 1 a aoon oon al o 2 aoon ua o 2 ale oon con yu S u do not a a n o feze e whe an hou h ev; do no add anyhn o fe whole ak yol k ; m x w e wh wh u do n o a a n
0 t o 2 m i n u te t e s . M i x o n eti o n e s' s' sgar an m i k u n t i s m o o \ h W h i e l oaves o aves are wa r m rost rost w i t h I n g ; d e s ired, d e orae w i t h a l m o n d
halves, iees o itron an hey halves.
0°
)
) )
P i c t r e d a t i g h t Bluebery Cfee Cak pae F r La B t t e r y S t e s e l C f e e C a n C i t r n - A n s e Lo p a e
4
F i D I N G S So no lon n S th h wit h fi i (AictCy F i i , i hw h) , tti fm i
Aft hi th i t i , c t twy thh t 1 i c h i t v v with ci wit ch cti i t i
Filled Rings The unglazed ing is made ih Dae F i l l i n g p ag ag e ) , h e g l a z ed ed o n e i h A p i c o - h e y Flling
ons s
n
cups airy sour cam packags aciv y yas cup wam war (105 o 1 1 5 ° ) cp br or margarin sof cup suga aspoons sal ggs Abou cups al lprpos flour Fillings (pag 5)
Hea o ea oe oe low low hea hea i l l e wa iole ea i wa we i le b o w l i x i o e e a m b e a a l e p o he lo bea i l m o o h i e o h em em a i i o o a k e o e o hale T o h o o w e l l l o e b o o k ea ea i l mooh abo 1 i eae bowl eae ie p oe le ie i w a p l a e i l o b l e a b o 1 h o Hea oe o 375 Ph ow oh iie 3 pa Rol l eah pa io eale eale 1 5 X 9 i h e p p e a a i e e e i l l i e e e l y o eah eale Roll p bei i a lo ie P i h e e o o h i o o l o ea eel eh oll o ake ee Wih eale ee ow hape io i o i h l e e e e b k i e e P i h e o ee Wih io ae o he wa h o h e a h i a 1 i h i e a l T e a h eio o i ie Bake il le bow mie be e i e l o e i l i m b o Wp i i o l bel e ee eee e
40 minus bfor sving rmov ill ing fom f e wppe i i 35 oe 3 5 i e O h w i w p e a oo oo e patu h o u I f i i l G l a ( p a g
55 o op I f i f i i f , i t t
ee LINGS Da illing (nough for 1 ring) 1 p hopp ae p gar p a arr p oarly opp
ook ae, ga an wae oe e ook e i h a, iing onanl, nil hikene Si in n ool Cinamo-aisin Filling (nough for 1 ring) 2 ablpoon buer or margarin Y p br ugar (pak) apoo poo i amo 2 a p raii
Spea be on eangle pinkle ga, innamon an aiin on op Aprio-Chrry i lling (nough for 1 ring pp ri apri Y p fily ho pp p rai y opp marahio rri
ix apio an heie GAZE
ix 2 p oneione' ga, , c b e o magaine, oen, 1 eapoon anilla an e n o g h w a e e o g l a z e i p o p e o n i e n n o ile on ig
F m F
ih yu yu r free freeer er li le ni g e, yu c erve freh rll n cfe c feee ce he crck f w W he yu e, verwr verwr wee wee rl rl l i ivi u l l y w r lice cfee ce geher ge her U nwre nwre,, he ere li ce he rll will w u u i few few i e ce luche , wil e freh whe wiche re e wih fren re
IOI O Se o le ha 9 mhs Maes loaves
ogh 2 pakag aciv ry ya up arm ar (105 o 1 1 5° 5° ) Y up lukarm mi lk (al h ool Y up ugar tapo al 2 gg Y p bur or margarin sof 4Y o 5 up all-purpo flour up raiin Y up u-up i ron 1 abloon ani e 2 ablpoo pin n if ir Glaze 1 gg 1 ablpoo ar
i ole ea ea in wa wae in l age bowl ix in ilk ga al 2 egg he be an 2 p o he lo bea nil ooh Si in fi anie ee n an enogh eaining lo o a ke gh ea o hanl e n oh ono lighl floe boa knea n i l o o h a n n e l a i ab a b o 5 i n e P l a a e in geae bowl n geae ie p oe le ie in wa ple nil oble, Y o 2 ho P n h o w n o g h i i e i n h a l S h a p e ea ea h h a l i n o o o n l i g h l l a l o a a P l a e l o a a e e i oppoie oe o eae ea e bk ig hee a o Y Y in h ee p on op o eah loa Le i e n i l o b l e a o 1 ho Hea oen o 35 35 ix 1 egg an 1 a bepoon wae bh o loae ae o 45 mine ool (an be ee ieiael) ool loae h o W a p i n h e a a l in oil, label an eeze 2V hour bfor srving rmov Ciron-Anis oaf rom frr h a w i n w a p p e a oo oo e pe e n be wa e i ei e n t u e e l f n g f l n h e e e
oeBeds
IK IK DOG 2 e ie dr e p r er 105 1 1 5 ° 1 p eri 2 e 5 6 re flr* er r rrie feed p 2 e bi der 2 e l
ssolve es wrm wer n lrge er bowl u erm l k eggs, 2 cu ps o h e l o u r h b u e r , s u g r b b k g p o w e r s l co s l , m x o n o w s ee scrp n g b o w l co sc r p g e B e o m e u m s p e e d sc Y m u e
b o wl w l o c c c s n l l 2 m u e ss S r e o u g h r e m n n g l o u r o m k e o u g h e s o o h n d l e ( Dough s h o ul rem so d s l g h l s c k )
u r ou gh ono wel wel l lo re bor kne mnues or bou 200 urns Shpe ogh mmeel (o nee o le rse o esre rolls n coee ckes over le rse wrm ub l e b o 1 h o r U s e f o r o u r l ce c e u l o ub e s o pges 5 6 o 57 c h o ce of h e e c p es * u s i n g s e - i s n g o o u r o m i b k i n g o d e r n d s .
NNAON OL Stre n lner than 9 nths Maes 1 2 rlls reipe Qui teril Set Dugh (be 1 bl er r arrie fe gr 1 tes i Cfetier' Cfe tier' Ii (right if eir
ec g l e X ch es Spred R o l l d o ug u g o ec bue on oug Sprnkle sugr nd cmo o r e c g l e R o l l e g g l o g s d e e l s e c u e ly o u g h i n t o r o l l t o s e P i n c h e g g e o f ou n o 1 2 s l ces eve c u Srech Sre ch ro l l o m k e eve er p n , p n ge s ed l er l ce sl c e s s l g h l p ov e n e u l d o l e H e ove 9 x 1 Y2 c h e s L e r s e ke 25 m n u e s F ro s w h C o fec o 3 7 5° B k
oners Icng ( be served mmeel)
ool rol ls 1 ho u reeze reeze u covere coveredd u l com p l e e l r oz o z e , l e s s 2 h o u r s W p h e v v u l u m u m f o l , l b el e l n d e e u n o f eez eeze e • 50
i u t e s be fre se seri ri g, r rve ve C i n a
ll fr f reez reezer er d le red rll ve r e n 3 0 o v e n u n l w r m o u
mues CN ECTINES' ICNG
M c u p c o f e c o e r s ' s u g r,r , l e s p o o n m l k d Y e s p o o n v n l l u n s m o o h
OD O D OG O Stre n lner than 8 nths Makes 1 2 rlls 3 e er r rr i e feed 1 le red re eel 2 le re ie 1 feier' r reie Qi eri See Du (left
B e b u e , orng orn g e p e e l , j u c e c n f e c c
oers sugr ul crem n smooh Roll o u g h o r ec ec g l e , 1 2 X 7 n c h e s S pred pred h
h e o ge ge ff l l g o d o u g h R o l l u p be be g n g l o n g s d e P c h e ge g e o o o u g h n o r o l l o s e e l s e c u e l S r e c h o o l l o m k e e ve ve c u o 2 slces Pce slces slghl pr n gresed ler pn, 9 x i Y c h e s L e r s e u l o u b l e e oven ke 2 o 3 0 m u e s p r e e d r e m n o 37 B ke g f l l g o w r m ro ro l l s ( b e s e v v e e m m e el o o l ro r o l l s · hou r reeze u co v e r e d u n l c o m pleel frozen es 2 hours rp hev du lumum ol, lbel reur o freezer 50 int efre ervig rve rste rne
ll fr freezer ple e rll ve ve n u n l r m , o u r e n o ve
mus
Foen/Breads
O O Stoe o loe tha 8 moths Maes 1 5 olls
J reie i tteri Seet D 2
2
J J
(e 6) te tter r rri fteed ted r te i tter r rrie r r (ed) e e
x
o l d o u g h i t o r ec ec t a n g l e nches read 2 alespoons uter on dough x granulated sugar and cinamon srinkle on recangle o l l u e g g n i g a l o n g s d e n c h e d ge ge o d o u g h i n t o r o l l o s e a l s e c u r e l t re re c h r o l l t o make even elt cup utter in aking pa XX2 inches srnkle rown sugar and ecan halves on utter C ut u t r o l l i n t o 1 s l c e ss P l a ce c e s l c e s s l i g h t l a ar ar n a k n g p a e t rr s e u t l d o u l e e a o v en en to 3 B a k e 2 o o 3 0 m u t e s I m m e d a t e l nvert an et an emai a nue so utterscotch drzzles down on rolls C a n e s e rv rv e d m m e d a e l Cool rolls 1 hour reze ucovered untl completel roze at least 2 hours rap i heavd u a l u m u m o o l l a e l a n d r e u r n o re r e e ze ze rr
V
•
cch rcch rem e B r rig reme erig e bf re e 3 0 m i e
P R from freezer d pc re r o e rck. eat in 30 ove until warm
aout 2 mintes
FO OO O Stoe o loer tha moths Maes 1 olls. 3 tbep 3 tbepo tte r rrie ftee 2 bep mi 1 p fectier' r ie i tt i eet (pe 6
Beat cocoa utter milk and conectioners' e a m a n d s mo m o ot ot h o l l d o u g h i n t o sugar rectangle 12 X i nches pea peadd hal the choc o n g o n d o u g h R o l l u p e g n n n g a t
l o n g s d e i n c h e d ge ge o d o u g h n t o ro ro l l t o s e a l securel tretch roll to make even cut ino 2 slices
V
Place slices slightl apar i greased laer an X n c h e s e t r i s e u n t l d o u l e e a t o v e n o 3 Bake 2 to 30 mnues pread reman i g l l n g o n w a rm r m r o l l s C a e se s e rv rv ed ed m mediatel Cool rol rol ls 1 hou r reeze reeze u cover covered ed un t l com com p l e t e l r oz oz e n a t l e a s t 2 h o u r s r a p n h e a v v d u t a l u m i n u m o i l , l a e l a n d r e t u r n to t o frf r e e ze ze rr • 0 i e efe eri ree rted rted C te R fr freezr d ple red r e r eat in 30 ove until warm aout
4 minutes
G O K Stoe o loe tha 8 moths Maes 1 coee cae uik termi See Douh (pe 6) r te i 1 te ie ed t V tter r rie eted
h nch iecs o o dough n o al l x uar cnamon and u ll n uer hen n ugar mixure lce gle laer o a l l h e u s o u c h n w e l l re re e e d n c h t u e p a n I p a n h a s em e m o v a l e ot ot t o m l i n e w h l u m n u m o l o o w h n o h e l er e r o o ll e re un il dule e oven o ake ho ur I ce ce cke cke ro r o w ns n s t o o q u i c k l co c o ve ve r w t h a l u m n u m o i l o os os e ro r o m p a n I n v e r p a o t o s e rv rv n g l a t e so uttersugar mixture ca drizzle down over cke o serve immediatel reak coee cake a r w h rks C o o l h o u r r a p n h e a v d u t a l u m n u m o i l l a e l n d re re e ze ze • 8 t 1 2 our efr eri reme ri
I
fee Ce reezer; t i re t teertre hrive mute eore ervng
ea wrae coee cke he ven o o v e n c k l w r m o u m e s
I Bea
K I D Ste e tha mths aes esets
ogh 1 akage atie dr eat ar ater 10 t 1 1 5 ° 1 kear ik alded te ed 2 tabepn rteig rteig 2 tabep gar 1 tea at 1 tea grated e ee 2 egg 4 t 5 are fr
et oven to 2 M x 3 t a b e s p o o s s u g a r a n t a b e s p o o wa wa t e r;r; b r u s h r o s w t h s u g a r w a e r m x t u r e B a e u n t g o e bro an crsp abot m u t e ss ( C a b e s e rv rv e e m m e a t e y ) C o o ; v e c r es esce t s a m o g p e c es es h e av a v y y u t y l u n u m o a a p a b e l a reeze • 25 mite befre servig ea e 350 Remove pacage Fay e Crescets rom reezer; heat wrae rols o ve rac utl w a rm rm a b o u t 2 0 m n u t e s
I
* s i n s e l i s i n o o m t s t
illing 1 btter r argarine argarine ftened Abt Y Y rae marmaade ga Gl aze 3 tabe gar 1 tabe ater
ssove yeast yeast Y cup warm water la rg rgee bo Mx m, shortg, 2 tabespoos sugar, the sa t, emo ee, eggs eggs a 2 Y cups o the our beat ut smooth Str eough rema g lour to mae og easy to ha e ur ough oto ghty oure boar ea ut smooth an eastc, about mutes ace grease bow tur grease se up Cverr ; e t r s e a r m p a c e u t o u b e . Cve c h o w o u g h C o ve ve rr c h 1 h u r uch ow ough aga ur ough oto g h t y o u r e b oa oa r r r o l t o re re c t a g e , 2 X c h e s S r e a a c u p b u t t e r o r e c t a g e . F r ec ec t a g e t o 3 a r t s,s , o e o t o p o t h e o t h e r , ma ng 3 layers ro out Repeat 2 t mes, spre spre g YJ YJ cu p butter o recta e each t me v e ough n hal; ch l at east 1 hour (Ch l no l o n g er er t a n 1 o u r s ) Sape ha the ough at a tme (ee other ha che) Ro each ha to rectage X1 ces u egse ha en c r o s sw sw s e t m e s C u t e a c h s q u a r e a g o a y to 2 trages Srea Y teasoo marmaae o each trange Ro up, begg at og s e l a c e ro ro s w t h p o n t s u e r n e a t h o ungrease bag sheet; curve ens to orm crescents Ch 30 mutes
Fv� f Fn R nd Bd
B tteed y yee ed ed eec y de eed c o w h e n r n ut ice crowe into tr Bo nche fro het nti eed re own 1 to 2 i n te B h ownnde rve o wth eted tter o rgne then rnke wh one of thee: nied ch c h v e; rey fke; fke ; d weed; weed; gr ic t; onon t Bke t 00 ° nti goden rown 10 to 1 2 n te te Sred ct fce of ng h ufin wth oft tter tter o g ne then n ke wth g c st nd g rt rtd d Pren cheee Bo nche fro het n t goden own 5 to n t t e t nt red red n to inc inc h ce Sed with oft tte o rg n e Bke t 000 ° nt ig ht own 0 own to 8 inte Bru h b rown rownnerve nerve ro ro with e e tte or gine Be t 00 ° nt goden own 10 to 12 nte ot hot o with confectone confectone n nd ev evee w
/s
OY O Store no loner than 9 month. Maes dozen rolls
ouh 2 pcgs civ ry ys cp r r (10 11°) Y cp r r i (scl (scl n c Y cp sgr sgr 1 spn s 2 ggs cp srning r br r rgrin sfn 3 4Y 4Y cs p rps f r*
oppn c p ny cp sgr cp finy cpp ns 3 bspns br r rgrin sp cinnn iln Y c p s g r r 2 sps cinnn cp ber r rgrin
sso ve eas arm ater a r g e b o M x m V c u s u g a rr t h e s a t e g gs gs s h o r t e g a V c u s o t h e o u r be be a t u t s m o o t h S t r e gh gh r e m a g o u r t o m a e o u g h eas hae
Ba ndvidua ony on fom th i Each cip ma pan o o
59
Tur ough oo ght oure boar ea ut smooth a east about 5 mutes ae grease bo tur grease se u ve e se wam ace u ue t h o u r s eat Tog greets strrg reuet u m x t u r e b o s o o s g h t M x V u sugar a teasoos camo set ase uch o ough Tur ough oto oure boar v e to arts Ro each each art to h rce Srea about tabesoo o te m e t e e b u e r a a b e s o s T o g o e a c h c r e s r e a b o u t t a b e s o o s s u g ar ar a m o m x t u r e o t o C u t ea ea h r e t o 1 2 e e ge g e s R u b e g g a t r o u e e ge ge s a e e ro ro s t h o t s u e r e a t h s o e asho grease aer as or 9 x V h e s c u r v e e s t o o r m r e s e e t s L e t r s e a r m a e e u t o u b e a b o u t 4 5 m u t e ss eat ove to 4 ae 1 mutes remove ros rom ove a srea remag Tog o to ae ut goe bro about mutes mmeae remove rom as coo. r a h e a v u o a b e a r ee e e ze ze 3 inus bfr srving rv ny rns fr frr frr n p c rpp rlls n vn rack
e a 5 5 o ve ve u w a r m a b o u m u t e s If elfii , it t
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ggs 1 cps mi 1 ablsp oons s gar aspoon sal 16 slics hi bra
,
l v y y a t w a m w a t l a b w l M x m u a a t h t t a d up t h l u b a a t u t l m t h S t u h ma u t ak duh ay t hadl u duh t lhtly lud bad kad u t l m t h a d d a t a b u t 5 m u t l a a ad bwl tu ad d up v l t w a m p l a u t l d u b l a b u t 1 hu Puh dw duh tur t lhtly lurd bard ad dde t p Shape a pc t mth ball Plae eah ball a r a a d d u c u p r p l a b a l l a b u t 3 h apat reaed bak t vr let u t l a l m t d u b l a b u t 45 m u t H a t e t ° ° B ake t 3 m u t ( d t a l w l l t t b r r w ) R e m e m p a a d l at rm tpeatur rap labl ad r
• 1 mins bfore srving ha ovn o 4 Rmv ll m ad uwap pla ad bk ht k ut bw a d h t t 1 m u t e l l are l th y may b wrap wrap ped No Atr l ad atd St l tha day u s s f - s l u m t s a t
es e
Hat v t 5 Beat m l k u a a a d alt utl mxd p bad l mx tur aa buttd bak ht Bake utl udd ld bw abut 5 m u t u l b a k u t l d b w a b u t m u t ( a b v d d m m d a t l y ) l w ak la a lay bak het utl had abut hu rap labl ad tu t
• 1 mnus fo svng, ovn o 7° Rmv h Tat m a d u w a p p l a u e a a d d b a k h t H a t u t l h t t 1 m u t a l l q u a t t e a b h a a d d a t a t r r
Feeze Fenc h s
re/eer
D YH OL Stoee o loe tha 2 moths Maes e oh o Sto
sev Bse 1 re r r te i der te te t tter r rrie
iling 2 re trerrie ed ti ied rr ; r 3 te rtr te i te e ie te tter r rrie
ea oven o r ea ea se s e ba b a n g pa pa n , X X 2 n c h e s M x o u r , cup sugar, he bang p o e r a n s a C u n J c u p b u e r u n m x u r e s c r u m b y p r es es s e ve ve n y n b o o m o p a n B a e u n g h b r o n , 8 o 0 m n u e s Coo A r r a n g e r u o n b a s e M x c u p s u g a r , h e crnsarch an cnnamon Sprne sugar mx u r e a n e m o n j u c e on o n r u o h 'I a b e poon ber Wrap abe an reeze • 1 r 1 ite ere eri ree Str errRbr er r reezer d ur
Bae uncovere n 400 oven un ho an bubby hroughou, abu 40 mnues Remove rm oven; spoon opng (beo) on cobber Coo m n u e PPIG
Mx 1 abespoon sugr, e as as p o o n v a n a a n 1 c up a ry ou r crem * I u s n g se se l f i s i g lo lo u o m b n g o e n s
I D
e 2 vi 1 e (1.4 e re ite rti i 2 ii re re 8 e red iee dried 1 e dri re eet dried u led rai e rrie dried t-p ate ed e i dei red 2 te e ie
Ch rosn mx (ry) an hppng cream c o v e r e n s m a m x e r b o a e a s h o u rr Bea un so peas or Sce banana no rosng mxure o n remanng ngreens u r m x x u r e n o ba ba n g p a n , X X 2 n c h e s , or 2 rergeraor rergeraor rays Wrap , a be an reez reeze e reeze un rm, a eas hours
OG H K Stoe o gr mth Maes eoh o 2 sevs ase 1 r rker rm (aut 18 rer 3 te r utter r rrie eted
oppin 1 (16. u e ai a rti 1 ree tte eee 1 dir r re (6 ue frze rne ie etrte prtial t ed
Mx graham cracer crumbs, sugar an buer Reserve 3 abespoos o he crumb mxure; p r e s s r e m a n g mxure eveny n boom o u n g re r e as as e e b a k n g p a n , X X n c h e ss Bea oppng ngreens n arge mxer bo u n x e e , a o o u 2 m n u e s ; po p o u r o n c ru ru s Sprne reerve crumbs on op Wrap, abe! an reeze Freeze a eas 8 hours
o
FOZN OL GRNIN
Y I Stoe no lone than 1 onth Maes enoh fo
Stoee n o lone Sto lone than 4 ees Mes enoh fo
8 to 10 sevins
6 to 8 sevins
packag (3 ouncs) srawbrry avor ai cup sugar cups boing war ouncs ac) fron sic srwrris sr wrris paiay haw cup orang juic cup lmon juic
auce cup grnain syrup ablspoon orang-favor iquur
1
S ge g e l a n a n n s u g a n l a ge g e b ow o w l . P o u bo bo l n g wae on gelan mxue; s unl gelan s s s o l v e e . S n e m a n g n g e e e n s . P o u n o g geao eao ays. Feeze Feeze un l mu shy, bou 1 h ou. Remove om ays; ays; bea un l smoo h. Reu o ays. ays. Wa, labe l an eeze. eeze. eeze u n l m a eas o
HRI Stoe no lone than 1 mnth Maes enoh fo 9 sevins Y Y
c up bu r or or margarin sofn cup brow sugar (pack) cup al-p uros uros fur c up chopp pca ns galon v na n a i cram sofn
�
ea ovn o M x b u e , s u g a , , l o u a n ecns; ess evenly n boom o ungease a k n g n 9 x9 x n c h e s . B a k e u n l l g bon, a o u n e s . C u m b l e w s o o o n . Cool R e s e v v e 1 c u o e c u b s ; e e s s e m a n n g c u m b s €v € v en en y n b o o m o a n . P a c k c e ea ea m on cubs. Snkle eseve cumbs on o. Wa, lbel an eze. Feeze unl m, a leas 4 ous. Jus bfor srving ha c a n ( ouncs) ch rry fi ing sirring occasiona occasiona S n abeoon u m l a vo v o n g e s e . R e m o ve ve C h e e s S u e m e o o m ee ee z e a n u n w a . C u n o 3 n c s u a o o n o n g o n ea s e n g
Ice-ceam Mold vanl nl a ic c ra ram m sghy so sof fn n pin va Y cu p orangfavor qu ur cup fak coconu abspoons ic roas amons aspoons ons confcionrs confcionrs s uga ugarr aspo Y cup chil whipping cram cram
M x g e n a n e y y u a 1 a l e o o n l u e u; o u n o c u m o l . M x c c e ceam, c u lueu, e cocou, almons an suga. Bea ceam n chlle bowl unl s. Fol whe ceam no ceceam mxue; ou no mol. Cove, labl an eeze. ov Fon Mol Grna om fr invr ono srving pla wh a ri ri m a c o h n ho wa; wn o u a n l ace ove mol jus a ew mnues. L o mol . S o o g n a ne sauce on each
m
D Wam 1 cup pepaed mincemeat in cup cabey cocktail See wam ove vania ice ceam D W a m c p honey wih cp api cot bady bady his his is especial especia l l y elicios wih coee ice ceam D d 1 cp mapleflaoe syup to cu whoe canbey sauce Si and wam pou oe ice ceam Three ways to vary flavor : Into a a i l l a ice ceam, sti 2 teaspoos cin a m o o cup essel oe o table soon poweed i nsa t coee coee
q
I 63
CREPS
CRPS SUZTT
or o lor o 1 2 cr
Sore no loner thn onths Mes enouh for 6 servins
cup allpupo flour ablpoon uga apoon baking pow aspoon al cup milk gg apoon vanilla ablpoons oons bur or magain magain ml ablp
eae l a ai pwe a al i w i emaii ieie ea wih ay ay eae i l mh hea e meim hea il e ly P a p h e a e i i l l e ae pa imeiaely il ae e l e eme em e m m m l le { e e e e ep e 6 e e ee e l hos mu bfo svig, mov Cp fom fr Hav rady a p p l e a e a a a a a i pe a m empeae a 3 h Hea e e 35 35 pea pea appleae a e l l y a a p e y y a m h i l y e l l p Plae i eae ai h i h e H e a e e e e m i e p i l e a p e a a p p l e a e o Srv Immtl p e e p e e m l l p p ik le a p.
X Y
u n g n g l u t ng w n t
Cp (lf)
cup bu o magai ap oon ga oang p l cup oang juic cup uga
eae a e e i e le l ep ee pee y Hea e ae peel ie a a i 1h ep ille ii aially i l m i x e i l i l a i 1 i e ee imeiaely ee ew Reme m ee i ha l he i hal aai lae i h ae e a i l l e l e e l a e a e e e e e e 65 m i u t es be f o re s e v i g, h e at o ve n t o 35 350 0. H a v ay: YJ p a y YJ p a e a e •
lie ee ee ae 4 mie e ae il h a y a mi e H e a a y a a e e l a e e i e m a a e a a l P wa w a m a a y m x e e e l e a e m e e P l e pe e e e eay p ay To Srv Immtl ae eay p aelae lie Ree hea ime ee Hea ay a a e a e e l e a l a e a a l aele pe ee p e e e a l a i p l a e ae ae a e ae e a e e i l e P wa wa m a y m i x i e e i l l a i e p a m a a e e e plae p ae pe
YJ
YJ
h p e m e i n g u e i n t o i n c h c c l e s o n k i n g s h e et et coverr e d w i t h b ro cove r o wn paper . I f y o u f i r s t d r a w c i r c l e s
on the ppe its esy to mke the mengue lyes uniom
Foze Tote
FROZN TORT
mmy
r r r han han 1 n h ake e h ne er ln r e n l en
4 gg whis aspoon am of aa cp sga Moha Fiin g pag pag 6)
w h w w l x wl y l 1 y D P D 3 k h 6- h l h B b h B w 6 6-- 45 m T v v ; v h R l w v l wy
ll ly w h w l p m l
w w h W mov Fon To fom f an nap w w m w w No l
65
F l l t h e a k e e a n c o o l e m e n g u e l a y e s s t h M o c h a F l n g , u s n g t t o f o s t th t h e t o p o f t h e t o t e a s e e l l tack an ecoate th chocolate culs efoe placng tote n the feeze MOCH LI pacags abou ouncs ach) ss oppng mx ablspoons cocoa cup suga ablspoons pow insan coff
epe ee opp m x ee o epe pe exepbeoe be oo oee
S U I O R O O N I Se n ne n 8 en
3 ee e en
cup coo cumbs vanla vanla wafs waf s o mac aoons)
cup cu-up can chs Y c up chopp sa alm on s qua vanla c cam an gn can chs
e m p p p b b p . x ooe m p hee lmo lly oe e em ol m mx e e eem me mo ppe l m p e e h e y y l l e o ee ee e o e o e eem em bl e oe eee ee l m p lbel e o eee sving im, hav ay le eele ee pe l p pe le o ee ee
66
UKI O OOKI OKI
HOOL HOOL H I OOKI
tore no loner thn months Mes bout 6 ozen cooies
e n ne n
1
1 11
/ 3
Y
cup bown ugar (pack) cup horning gg can oc) oc ) pumpkin cup al-purpo flour apoon a poon baking powr apoon cinnamon apoon al apoon numg a poon ging r cup raiin cup chopp pcan
n e b 7 n
dozen cooies
cup horning cup bur o margain, ofn
1
3 1
11
cup granula ugar cup brown ugar (pack) gg apoon anilla cup all-urpo flour apoon oa apoon al cup chopp nu packag packa g (6 oun c ach) miw chocola pic
ea o o 0 ix bow a hoe i e e a p p i i i e m a i ieie Dop oh by eaoo l a o i h e apa oo eae eae ba i hee Bae i l lih bow o i e R o e i m iaely m bai he ool a be ee imeiaely) Wap label a eeze minu bfo ving, mov Pumpkin Cooki rm frr an unwrap Plae o e i p lae haw oee oee a oom oom em pea pea e
H e a o e o 3 i x h o o e i be a a ailla i h eii Dop oh by oe ea p o o l i h e apa oo eae bai hee Bae i lih bow o 0 m i e o o l l i h l y emoe om bai hee a be ee i miaely) Wap label a minu bfor rving, rmove Chocola e Chip Cookifo Cookifom m fr fr ran ran unwrap. Plae o e i pl ae haw oee a oom e pea pea e
s i n g s e r s i n g r k n g w w e r n s s
s n g s e riri s i n g l l r i s n s
T p , , l e t t g h t Q u c k g e C k e s p g e ) ) , C h c l t e O t m e l C k k e s p ge ge ) d u p k Ckies tm , le t igh ule Chclate ps page ) t Mlasses Ckies pag ) ad C h c c l t e C h p C k e s
67
DOU HOO DO
OF O OOI
Store no loner than 2 monts Maes at 6 doen cooies
Stre no loner than 2 months Maes abot 6 doen cooies
cp br or argarin sofn 1 c sar
1 Y 3
1 gg 2 oncs l nswn cocola
1 1% 1
(cool cp brilk aspoon vanilla cps all- r* aspon asp on soa aspoon sal cp copp ns packag (6 oncs sisw cocola pics Cocola cing or rown tr Icing (blow
Mx butter, sugar, egg, cocolate, buttermlk a valla Str n lour, soa, salt, nuts a chocolate eces Cover; cll hour H at oven to 4 . Dro oug by roune t e a s o o u l s c e s part oto grease b ak a k g s h ee e e t a ke ke u n t l a l m o s t m r n t r e m a s w h e tuce wt ger, 8 to mnutes. emove mmeately rom bakng sheet; cool Frost cookes. (Ca be serve mmeately) Wra, labe a reeze. 0 in s bfor bfor sring sring rov Do bl C oco la Drops from frr an nwrap Place o serv serv g late thaw uncovere at room temperature
CCLATE CING
Melt
uces useetene choclate an
tablesoos butter or margare over low heat Remove rom eat; mx c u p c o n -
fecto ers' sugar a about 3 tabl esoon s waer fecto waer u t l s r ea ea n g c o s t e n c c . RNED UTTER CNG
Heat / c u b u ttt t er or margare over low heat u n t g o l e b ro ro w n . R e m o v e ro ro m e a t ; m x cus conectoers sug ar, t e a s o o v a l l a a about t a b l e s o o s l g h t c r e a m u n t l sreag cons tency * e l n g l o u o m o d a a n d l t . u n g q i c m x i o r i c r a s b r m i k o c
c sornig c p sgar gg cp olasss CU airy sor cra cps all-prps flor* aspoons oa aspoon sal aspoon ingr aspoon aspo on c in naon
Heat oe to 37 37 M x shorten , sugar, egg a m o l a s s e s.s . S t r r e m a n g r e e n t s ro ough by teasoonuls about nces a p a r t o n t o u n g r ea ea s e b a k g s h e e t . a k e a b o u t 8 mutes. Cool slgtly; remove rm bakng s h e e t W l e w a r m , c oo oo k e s c a b rste wth canne vanlla rostng; cool (Can be serve m m e a t e l y ) W r a , l a b e l a n re re z e. e. 0 min s bfo sving mov Sof Molasss Cookis fro frr an nwrap Place on serv n g l a t e ; t a w u o v e re r e a t r o o m t e m e ra ra t u r e * I i e l n lo lo u o m o d a a n a l
U I OG OOI Stre no loner tha n 3 months Maes aot 3 dozen cooies 1 packag (14 oncs orang ffin ffin ix cp sala oil 1 gg 2 ablspoons ilk
H e a t ov o v e t o 3 7 . M x a l l g re re e n t s . D r o o u g b y t e a s o o u s nches aart oto u ngreas ngrease e bak ng seet F a t t e s l g h t l y w t grease glass e sugar. ake utl lght brow, to m u t e s R e m o v e m e a t e l y rom bakng sheet; cool (a be serve mm e a t e l y ) W r a , l a b e l a n r ee ee z e 0 in s bfor sving rmov Quic k Orang Cookis fro frr frr an n wrap P l a c e o n s e rv rv g l a t e ; t h a w u n c o v e re r e a t r oo o o m t e m e ra ra t u r e
ID DO
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o ths a k e s a b u t
6
doe coies cup shorning Y
rgaa r in so f n c up b u r or m a rg
1 cups sugar gg % cup ar t ea s p o o n v a n i l a 1 c u p a l l - p u r p os e fl o u r * 3 c u p s q u i c k- c oo k i n g o a s
1
cup cocoa aspoon soa aspoon sa 1
sw c ho coa cs) smi sw 6 oun ouncs) ag ((6 packag pack
pics
a . M g u, s u g a , e g g , w at a t e an an d a n l l a S t n em em a n n g ngredents dug y runded teasuls n c h aat nt ngreased akng shee ake unt a l m s t n m r n t r e m a n s w h e n t u c h e d w w t g ,
10
12
m u e R m a y
m akng see; cl (Can e seed mm e d a t e l y ) W a a , l a e a n d ee ee z e minus bfor sving mov Chocola ama Coois rom rzr an unrap P l a c e n s e r v ng n g l ae; t a w c ver vered ed a t m
temeraure using s-ising lou omit so n slt
Stoe o ler tha 9 mths Maes about 7 doe cooies 1 cups raisins cup ar cup shorning 1 cups sugar ggs 3 cups al-purpos lo* 1 spoons sal 1 aspoon cinnamon aspoon baking por aspoon soa % aspoon aspic % aspoon numg cup chopp nus cup chopp maraschino chrri chrr i s
Heat en 4 4 . Hea a s and water, t r n g c c a s n a l l y , u n t l w ae l s l mnues an; resere J c u l q u d M s r t e g , s u g a r, eggs a n d eser ese r ve d l q u d S t r n r e a g g d e s , n c l u d g a s s Dro o u g y ro r o u ded teao teaoo o u l 2 c es
aart ugeased akg se ake utl lg wn, 0 mnues Reme m medaly m akng see; cl (Ca e ered mmealy) Wa, lae l ad eez min us bfo sving rmov Fui D op opss rom frzr an unrap Place eg lae; aw ucered a rm emeaue I usjng sisng lour omt slt bkng or n so
o / s s t s 69 N U U R CHIRS Soe o oe doe cooe cooe
o e o 4
can (4 on cs) swn conn s m pan cp camy pan cps cs wo w fas ca pacag oncs) sms cocoa pcs
t ov o t b t t r t s o o t S t r c c o c o t c ss o o o b o o t s o o s b o t cs t oto s b st B t t b ro ro t o t ss R mov t o b st coo C b srv t W b r
ms fo s mo pps fom f f an w ap ap.. c o s v v
t t cov cov t roo tm tr CHOCOLATE MOND CHIS oe o oe 2 o e o 4 doe cooe
cp o o magan magan sofn cp sga gg aspoon amon xa cp os c amons cps appos fo sqas oncs) smsw coong cocoa m
t ov ov t o s s b cs rs c cocot b o ost s o or b t o o s S r r
ROWNIS Soe foed owe o oe t ot fo foe ed d owe o o e t 3 ot e 32 cooe
4 oncs nsw cocoa cp sonng cps sga 4 ggs taspoon vna cps a-ppo a-ppos s ou taspoon ng pow taspoon sa cp copp ns
t o v t o G re s b a x 9 x cs Mt cocote sort ar sca ov o at Rmov ro at s s v v S t r r m rts Sr ae t bros strt to l aa rm ss o a bot 0 m ts D t r b Co Co o s l t s r s r a a r vo os o st coo bos t to b s bo t Y cs Coo co t o r t r o s t s r C a b e s r r t Wr b r
mns fo svng mov Bownis fom f an nwap a c o s r r l a e h a
crd roo mratr u s i n g s - r i s n g u r i i n g w w r n s
oo
MIXQUC ROWN Stoe foted owe o oe th ot fo foe ed d owe o o e 3 ot e 4 doe coe 3
t o n b r o o 40 t s r cocolt Coo s ct to c sr oo b sv t W b r
Ba or cake bro s as d rce o d bro mx or d brne mx s c C o o d s r d d s r a r vort rost cd bros he r o s t s c t o V2 c s q a r s ra ra lb d r
ms fo sn mo ocoa
mns fo svng mov Mixc
Amon ps fom f f an nwap
co oo
Bowns om f and un wap Place ser-
at ta cer a room meraure
0
I
IY O I L n n n 4 n 4 dn c
1
cup bur or margarin son cup brow sugar (pack) gg spara aoon a oon vani lla cups allpurpos lour aspoon sal aspoon cinnamon cup chopp wanus
H e a oe o 5 ix b e ga eg eggg olk a ailla Si i lo al a iamo Spea eel i geae ell oll pa 1 5 X 1 X 1 i h B h o g h w h b e a a e egg whie Spikle wal o op pe io o g h B a k e 1 h o W h i l e wa wa m i o i h ae he eah ae iagoal l i hal Cool (Ca be ee immeiael) Wap label a eee
mius fo srving rmov picy To Triangls rom frr frr an u nwrap nwrap Plae o e ig pl ae ha w oee oee a oom oom em pea e e VRITOS
Hwaian pic Triangls b i e
eaoo gige o he iamo a p hoppe a l e m a a a a m i a ake oo o e e 1 o p p e e w a l o o g o o Grk Triangls b i e 1 e a p oo aamom o he iamo a 1 a (5 o e ) i e o o a e e a l m o o e 1 p o p p e e w a l rangChocola Triangles S b i e eapoo loe a 1 ablepoo gae oage peel o t h e i a m o a p a a k a g e (6 (6 o e e a h e m e e e h o o l a e e e e e 1 p h o p p e e a l
u s i n g s e l ii s n g u i s
Tp w e ih Bwie pae 69) picChey Ba pae 71) a Hawaia Spice iae B w e e ih Sp icy T Tee Tiae xq uic Dae Ba pae 71 71 ) ixe Nu B a pae 71) a Oae Chcae Tae
re I eer
7
IXD
IO-HY
Ste lge tha hs R Rig ige eate ate le a n 2 wees Maes 4 zen cooes
Soe n lner an 3 ons Maes 2Y ze cos
ase cup but o magain ofn cup bo ur (pcd) g ol tpoon oon vnill tp cup ll-pupo lour* tpoon l
cup t
oppin pcg g ( 6 ouc) bttr bttrcotch cotch pi c pc cup light con con rup tblpoon n buttr or rgri rgri tblpoo tblpoon tr ounc) ltd id ut cn
M x 1 c u b u e r h e u g a rr Hea oven o e g g y o l k a n v a n l l a S r n f l o u r a n a r e e eveny n boom of ungrae bakng an x 9 x n c h e B a ke ke u n t l g h b r o o n a b o u oo m n u e C oo Mx buercoch ece corn yru a b e oo oo n b u e r a n h e a e r n a u c e a n . C o o k over meum heat rrng occaonaly un buercoch e c e are mele; cool Srea bercoch mre on coole bae S r n k l e n u o n o ; ge ge n l y r e e n o t o n g Ch l un l ong rm abou hour Cu n o 1 Y nch u ar (Can be erve erve m m aely) ra labe an reeze or cover an rergeae minut bf b f o ving mov Mix Nu Ba fom f an unwap l a c e n e r v n g ae haw covere a room emeraure * f r i i r n h i r p
IX-IK D
an 3 ons Mas 32 cooes
ke kee 1 once e b m k rece; cool Cu nto bar x n c h r a a abe an reeze reeze
1
cup butt or maain oftnd cup bron ug (pack) ca (85 ounc) llo c i cu dain chopp chopp ra rachi chi chrri cup cutup drid pricot Confcion uga
r e a e a n f o u r j e y r o l Hea oven o 7 an Y Y x 1 Y Y X 1 nch Bea aer eg egg g buer bron ugar a half h cae mx (ry) unl m o o h S r n r e m a n n g c a ke k e m x t h e c h e r rr e an arco S r e a e v e n y n a n B a k e 2 o m n u e Cool horoughy. Srnkle onfeconer' ugar o n t o C u n o b a r X 1 Y n c h e ( C a n b e erve mmeately) ra abel an freeze min u bfo ving ApicoChy Ba fom fr an unap lace on ervng lae ha novere a rom emeraure.
I K Soe no loner an 6 ons Mas aou 4 ze ckies. 1 Y
cup butt o magain otnd otnd c up confction uga tapoon vanilla cup all-pu po po lou* tapoon al cup finl chopp nu Confcion uga
Hea oven o 0 0 ° . M x b u e r c u c o n e n e r e n a W o k r n n h l e e h e e o u g h n o 1 n c h b a l l ; l a c e o n u n g r e a e e bakng hee B a k e u n l e bu b u n o b ro ro n 1 o 1 2 m n u e hle arm roll n confeconer ug Coo n n W r l b e l a n r e e e . .
3 iut b or vi rov ixQuic t Br ro rzr d rp lace on e rv -
minu bfo vig mov uian Ta cak ro f and unp lace on ervng lae; ha uncovere a room em eraure
ng ae; ha un ov overe ere a room em era erau u re
*D n u r n ur i hi rip
F rozen I Dessert s
I O OOKI
Store no loner tn 6 onts Mkes bout 4 oe cooies.
Store no loner tn 3 ont s M kes u 3 oen oen cookies
u horti u bro ur (k) u rul ur 1 vill 1 tboo mik 2 u luro lour* too t oo o oo bki owr 2 bloo or i o
Heat oven to 4 M x sho rte ng sugars, egg, egg, v a n l l a a n m l k S t r r e m a g g re r e e n t ss Shae ough to 1 nch bal ls ( I ough s too sot, chll untl easy to hanle) lace about nches aart on ugrease bakg sheet F l a t t e n balls wth grease ork e sugar (ress o l y one one r e c t o n ) or w t h g r ea ease botto m o g l a s s e e s u g a r u t l Ya n c h t h c k B a k e u n t l l g h t b r ow o w n 8 t o 1 0 m n u t e s C oo oo l ( C a b e serve serve m m e a t e l y ) Wra l a b b l a
reeze • 2 0 miu bfor rvi mov Brzili Cof serv Cooki rom rom rzr u wrp. l ace on serv ng la te thaw nc ove overe re at room room tem perature * u s i s r i s u r m i s d d b i w d d r
oogly cool bake cookies beoe feezig em i a aiig coaie o eeze eeze wap ose cook ies soe bee ha ose cookes Bake o qickly o soe soe o ls o cookie o g eeze eeze wap a eeze Foze og keeps 5 o mos o o bake: Sl ice e foze foze
w
d o u g h w i t h a s h a r p k n i fe .
1 1 1 1
kt or 2 ik i rt m u ofio' ur ur u rou or vry vry fiy ho p oo vil Cotior' ur
H e a t o v en e n t o 3 0 0 M x e c ru ru s t m x ( r y ) , c u c o n e e c t o n e r s ' s u g a r a t h e e e ca ca n s S t r n e gg gg a n v a l l a ; g a t h e r o u g h n t o b a l l u r n o u g h o n t o l g h t l y l o u r e c l o t h c o ve ve re r e b o a r r ; knea untl smooth Shae nto nch balls Sha pe bal ls to crescents on u grea grease se ba k ng s h e et e t a k e u n t l l g h t b r ow o w , 1 to to 1 m n u t e ss Whle warm, roll n conectoners ugar ool o l n g a aga Wrap a e a n re e ze • 0 m u bor rvi rmov P Crc ro zr uwr. lace on servng ate thaw uncovere at room temerature
u
C H I I N N E E A L MO N D C O O K I E S
Store no loner t 3 ont s kes bou t 3 ozen 1 kt or 2 ik i ru mi 1 u oior' oior' ur 1 u rou or vry ily ily ho lmo 1 too mo r Grul ur 6 blh whol lmo
H e at ove ov e n to 4 0 ° M x e c r u s t m x ( r y ) , c o n e c o n e r s ' s u g a r a n a l m o n s S t r n egg a n e x t r a c t ; g a t h e r o u g h n to ba l l T u r n o u g h o t o l g h t l y l o u re c l o t h - c o ve ve r e boa bo a rd ; kea ke a u n t l s m o o t h S ha h a e n t o · - n c h b a l l s ; r o l l n g r a u l a te te sugar F l a t te n b a l l s o
p r es es s a n b a k n g s h e e t u n t 2 n c h t h c a l m o n n c e n te t e r o e a c h c oo oo k e a k e u n t l e g e s a r e l g h t b r o w n , 8 t o 0 m n u t e s C oo oo l W a al an ree • 20 miu bor rvi rmov Chi A m o Coo k is rom frzr u w r p. ace
o n s e r v n g l a t e e t h a w u n c ov o v e re a t r o om om
temerature
rozen I essers
7
DX G OOKI
I O O II
Store no longer than 9 months. Makes about 5 dozen 2- to 2 2inch inch cookies
tore n lner than 3 months Makes about 2 ozen crispies.
1 1 1 1
ough 1 p br 1 ps all-p p pos os flor* p airy sor ram
p br or margarin sofn ps onfionrs' sga gg aspoon a spoon vanilla aspoon almon xra 2 ps all-prpos flor* 1 aspoon soa 1 aspoon ram of arar Granla sgar
Mx buer, onfeoners sugar, egg, vana a n a l m o n e x ra ra S r n l o u r , s o o a a n r ea ea m of arar Cover Cover h 2 o 3 ho urs H a ov o v en e n o 37 37 v e o u g h n h a l f u r n one haf ono lghl loure lohovere boar roll unl 316 nh hk Cu no e sre shapes sprnk e granu lae sugar on ookes Plae on gh grease bakn shee ake u lgh brown on eges, 7 o 8 m n ues Remove mmeae from bakng shee oo o o l ( C a n b e se se rv rv e e m m e a e l ) r a p , a b e an freeze m ns n s bfor srving srving rmov D l S ga Cookis from frr an nwrap Plae on serv n g p l a e h a w u nover novere e a room em perau re
sig se ris ing r i s cre rr
ee e m e Fee
Sore a 0°, mos cany says fresh a year or more Oerwrap wih freezer wrap Mrshmallows an chocolae coere nus also freeze well
iln ablspoons sgar 1 aspoon innamon g Gl ze ablspoons blspoons sgr a 1 ablspoon war
Cu buer no flou r wh pasr b ener Sr n s o u r re re a m u n h o r o u g h l m x e e v e ough n half wrap eah Chll 8 o 12 hours M x 3 a b l e s p oo oo n s s g a r a n h e n n a m o n u r n h a l f o f o u g h o n o s u g a r e , we w e l l l l o u r e oh over overe e boar Ro n o reange, 20 X 7 nhes Sprnke half he nnamonsugar on o u g h R o l u p g h , b e g n n n g a a n a r ro ro w e n ; s e a s e R o l o h e r h a l f o f o u g h n o r e e a n g e 2 0 X 7 n h es e s S p rr n k l e r em em a n n g n n a m o n s u g a r o n o u g h P l a e l oo oo s e e n o f r o o n narrow ege of reangle pnh eges o sea s e e u re r e l Co Co n n u e o r o l u p g h l p n h e g e of ough no rol o sea seure rap an h a l e a s 1 h o u r S o r e n o o n g e r h a n 8 hours H e a o ve v e n o 3 0 0 C u r o l n o n h s l e s;s ; plae ses 2 nhes apar on ungrease bakng s h e e M x 3 a b l e s p o o n s s u g a r a n h e wa wa er er ; brush on ookes ake unl goen brown, 20 o 2 m n u e s o o l ( C a n b e s e rv rv e m m e a el e l ) ra r a p n h e av a v u a u m n u m f o , l a b e l an freeze 5 mins bfor srving ha ovn o 75 Remove Cnnamon Crspes from freezer an u n w ra ra p P l a e o n u n g r e as as e d b a k n g s h e e he he a un l ho, abou 10 mn ues S e r i s i g r c n e s e i n h i s r ec ec i e k g i e y e nger
4
I - K K K D K
I-IK GL OOD K K
e e 1 m ak ackag ( 8 ounc) any o llng cak mx a c cak cucak: llo cak mx D v v l o o c a k m x W cak mx C y c c a k m x ( 9 . o u n c ) S o u c a m c o c o l a u g c a x Sou cam cak mx lk cocla cak mx m o n c a k m x n a n a c a k k m x Col c ak on ack u. (Can b an v mmaly.) Plac n unga kng n ap mm l ll un o nu a lla ak o no ack an ng n p n g m P p k w p n g k c k hou 4 minus bfo s vng mov Mix
tre e tre e ha 6 ms ak pka (5 o n o cak mx a c. ol a ou mv m pa. Pac cak unga ak g F unc o o u . W a a l a l a u Abu hou bo bo svng svng mov Mix-Qu ick
Quick Cak o Cupcaks fo f ha in appr a room mpau 4 mius Rmv
a a u l l y o n c a k o m c k n g a a cak uncov a oom mau 1 our. Fro an rv.
Angl Foo Cak fm f ha in appr a oom mpau 5 minu Rmov a
c u u l l y o v v n c a k m c k n g o a a ak u ov ov a m a u .
I I K G R OL OL K K te e ta 2 m ak acka ( 8 . n c ) m a n c c l a c a m x a c c . . Pp a 1 a c k a g {9.9 c ) c o u -ca f o g m x a F o c a k . . ( a n s v m m y )
F uncv u . a , l a b l a n u z. Abou hus b � o svng mov Mix
Qui Gman Chocla Cak f om f an l o app so ha i os o ouh rosig or cak Ta a room room ma u 1 ou . Cu
c a k n o v n g p . P i a on vg pla a n a 0 m n u .
OD I-IK K re er ha 2 ths P akag ( . . u n c ) y av amyy amyy ng m x a c. c. F cool cak. ( a b v v m m aly. ) Fz uncov o u . W a ( o o n ck a no nca a ong om l m a y z z n g ) , l a l a n u n o z z . hous � minus bfo sving rmov Fos Mix-Quc Cak fom an losn app
a a oom mau u. ak can l c a a l o u g c n l l b ma y. Plac on vng la an a w 0 m n .
F f
p kp wpp n a p w w n n
on/ss
OL I K
Y F AK
tore no longe than 2 months
tore no longer than month
1 1 1 1 1 1 2
cp btt r or margari soft 1 cps sgar 2 ggs ( to cp) 1 taspoos vailla flor or cps all-rpos cps cak flor flor taspoos bakig por taspoo sal 1 � cps milk ttry Frostig (blo)
cps all-ppos flor cp q ickco ickcookig okig oats cp bro sgar (pack) cp grala sgar taspoo taspo o s soa aspoo ciamo taspoo salt taspoo mg cp shortn ig cp atr ggs ( t o cp) tablspoos ark molasss Cocot Toppig (blo)
ea oven oven o 350 350 . Grease an an l ou r bak ng p an a n 1 3 9 2 n c h es e s . M e as a s u re r e a l l n g re r e e n n s excep oppng no large mxer bowl Mx on low spee scrapng bowl consanly V m n ue. ea on hgh spee scrapng bowl occ a s o n a l l y 3 m n u e s . o o u r n o pa pa n . a k e u n l wo wo o e n p c k n s e r e e n c e n e r c o m e s o u c l e a n 3 5 o 0 0 m n u e s ; c o o l s l g h l y . prea oppng on cake. e oven conrol a b r o l a n / o r 55 55 . l a c e o p o o c a k e 3 n c h e s ro r o m h e a . ro r o l u n l o p p n g s g o l e n b r ow ow n an bubbly 2 o 3 mnues. (Can be serve mmeaely.) Cool cake 1 ou r. Freeze un covere 2 ho urs . Wrap label an reurn o reezer. minus bfor sving mov Oamal Spic Cak fom fr an loosn wappr Taw a room mprre. plc wr n s ple wooen pck a nvals o n n w ra ra p p r o c k n o o p n . ) CCONUT TOPPING � c p bttr or margari margari ml t cp bro sgar (pack) cocot cp flak cocot c p chopp pcas tablspoos light cram
Mx all ngreens. n se se-ri sing r n i s ree ree
ea oven oven o 350 350 . Grease an an lo ur ak ak ng pn 1392 nce or wo 9n or ree 8nch roun layer pans. Mx buer sugar e g gs gs a n v a n l l a n l a r e e m x e r b o w l u n l l u y . ea on hgh spee scrapn bowl occaonal ly 5 mnues. On low spee mx n lour bakng power an sal alernaely wh mlk. o u r n o pa pa n ( s ) . Bake unl wooen pck nsere n cener comes ou clean oblong 5 o 50 mnues layers 30 o 35 mnues. Cool. Fros cake wh uery Frosng. (Can be serve mmeaely.) lace wooen pcks a nevals aron op o c a k e o p r e ve ve n w r a p p e r ro ro m s c k n g o r o s n g . W r a p l a b e l a n ee ee z e . hous bfo sving mov utty F oo Ck fom f Tw n wpr oo pea ure 1 ou r. Rov wap pr w k u ncover ncovere e 1 ho ur. ( O aer aer he rs ho ur o h a w n g c u c a k e n o s e rv rv n g p e c e s . P l a c e o n s e rv rv n g p l a e a n h a w 3 0 n u e s . ) UTT FOSTNG cps confcions sugar cp bttr softn 2 oncs ml swn chocolat (cool) (cool) taspoo vanilla tablspoons milk
ea sugar buer chocolae an vanlla n s m a l l m x e r b o w l o n l o w s p ee ee d . G r a u a l l y b e a a n m l k u n l s m o o h an a n l u y. y. s n g se se l - i s n g l r , m i t a i n g wd wd e a n d s a l t
6
ossts
B Chc C c b z i h p i which i w bk; jut wp i w, p
HOOL K ore no oner han monh Y
Y 4
cps allprpos flor or cak flor cps sgar aspoon soa aspoon sal aspoon bakin g powr cp war cp brmilk c p sho rni ng ggs o cp) aspoon asp oon vanilla oncs ml nswn chocola (cool) Fly Whi Frosing (righ)
ea en 0° 0° . G r e a se se a n d r b a n an 19 ches r w 9nch r three 8 n c h r n d a er e r a n s M e a s re r e a r ed ed e t s exc rsn n are xer bw Mx w s e ed ed sc sc r a n b w c o n s a n n e . B e a n h h s ee ee d sc sc r a b w c ca ca s a m e s P r n a a s . B a e n w d e n c s e ed ed n c e n e r c e s cean bn 0 o nes aers 0 mnes C. rs cae wh rosn. Pace cae n cae bx. Wra bx abe and f re r e ez ez e ( r s n w r e a s )
us f s, s f f a b o r oo o o t
t o Ro c o bo tw cor r r atr th st o o thaw ct ca to sr cs ac o s e r a t t a 0
FFF F F cp sgar cp ligh con syrp ass s wa wa as cp) gg whis as aa
"
M x s a r c o r s s r a d w a t e r s a s a c e a C e r t h h e a e e r d d h a mxr bos oros Ucr b rad w t h o s t r r t o ° o n c a d t r o t r r r s m a a o o xt x t r s s a 8nch hread wh dr r s). W e x r b s be b e a e e w e s s es or. o r h sr r so w a t h s t r e a t o t e b e a e w w t e s b e at at costt o s t o seed t s as or addn aa dn as ne o bea. * I f n e l f f r n
flor omt oa at at an ak n powe.
8
eesses
FRO Y I
FR L
Stoe no longe han mnhs U e one o t e o l o i n
Stoe no loge than 6 monhs Makes pies
Patr r Tw 8 r -i Tw-rut Pie (page 77 4 tk r 2 aket ie rt i (e 22-eize e e r tw eize aae
as drected fo wocust Pes Dvde nto parts Rol each each pat n c h e s e a arond tha veed 8 o 9 n c e pan Stack cces, wth waxed pape between, on ungreased bakng sheet Feeze uncoveed hou Wap stack, label and return to feeze o pevet breakng, stoe on lat surface • Baked Pie Sell r ne-rut Baked Pie 3 n
ute ere eded, ree Frze ar Crle r rezer plae pe pan. haw noeed
a oom emeaure ntl so, abo 2 m ues Hea oven oven o Ease pasy genly no a Trm oveag g edge o asy asy 1 c m m a Fold ad ol asy ude, even w pa le Oecs aed e poceed as deced ece) F aed Pe Shell, pck bom and sde ooghly wth o ake unl lght bown, 8 o 1 m n u t e ss • Tw-rut Pe 2 nute ere eeded, ree 2 Frze Ptr Cire r reezer; ple e ie a ad e lat rae. ae red: n g
haw uncoveed at room temperaure untl soft, about 2 2 m n tes Heat oven to tempeatempe ature desgated n rcpe ase pastry getly nto an Trm overhangng dge of pastry Y nch fom rm o a ou lng to pastylned pe pan Fod second cce half, then n h a l f ag ag a c t s t s s o s t ea e a m c a n e sc sc a p e Pace over fllng ad unfold m oehang ee o pat c o o a F o and oll top edge under ower edge, pressng on rm to seal securely lute ake as drecte
Ptr r Tw -i Tw-rut Pi e (page 77
in o pi e
p gar up all-prpe lr tep tep teg teap ia t 6 p tinl ied pared tart ae (at 6 edi 2 taep tter r argarie
Heat ove to 2 2 Pepa Pepaee pastry Mx sugar, flour, nutmeg, cnnamon and sal toss wth a p l e s u n n t o p a s t y y l n e d p e p a n d o t w t h butte Reea fo second pe ove wth top c s t s w c h a v e s t s c u t n t h e m ; sea e cuey and flute ove des of o f pastry wth t o 3 c h s p s o f a u m ol to pevent excessv browng; emve fol mnutes eoree pes ae doe ae n t l custs ae bown eor and juce begns to ubble thoug slts n c s t s , t o m n u t e s o o l Can be served mmedaely) ool p es u t l baely wa , a b o t 2 h o r s eeze uncovred utl compleely oze, at e a s t 3 o ss (If you pef to emove pes from pas sage, eee 6 os ee Note) Wap, labl and e to reeze r 40 ite ere eri ree Fre Apple Pie( r reezer ad w r a. R e p a c e n p a n y u h a ve ve oz oz e n o u t o p a n ) T h a w a t oom tempeatu re 1 ho u eat n 3 3 oven o l o w e s t a a c k p o s t n 3 5 t o m u t e s re f e e , l n e p p a n s w t h a u m n u m te: I f y o u p re fo ccle cu 3 nches lage al arod a nverted pe pans fter pes are completely f r o z e n e n t f t p e s om ans fo extensons
e/Dee
H I
YL Y L I
Sre n lnger han 6 mnhs Makes es
Sr n lnger han 6 nhs Makes es
r r w - w-r Pie (pge 77
Pr r Tw - Tw-r Pie (pge 77
F e p g r r p ll -p rpe lr e, i deired ep e 4 p lied pred re per (b 7 edi 1 blep le jie blep ber r rgrie 2 blep
F ll n fo pe 1 p gr p ll-prpe lr 3 p lied pred r pple ( 2 3 edi 2 p re rberrie 2 blep ber r rgrie
eat oven oven to 425 425°° Pepa Pepaee pasty M x suga flou and mace; toss wth peas un nto pasty n e d p e p a n s p n k l e l e m o n j u c e o n pe pe a s a n d dot wth butte Repeat fo second pe ove wth top custs whch have slts cut them; seal secuely and flute ove edges of asty w t h 2 2 t o 3 n c h s tt ps ps o f a l u m n u m f o l t o pevent pev ent excess ve bown ng; emove fo 1 5 m n u t e s b e f o o e p e s a e d o n e a k e u n t l c u s t s ae bown and juce begns to bubble though sls n custs 40 to 50 mutes ool an be seved mmedately ool pes untl baely wam about 2 hous Feeze uncoveed unt completely fozen at least hou s I f you you pef pefe e to to emove p es fom fom pan o oage eee 6 o e e o t e ) Wap label and etun to feeze 1 r 40 ie bere erig, ree Fre er Pie( r reezer d wrp R e p l a c e n p a n f yo y o u h a v e o ze ze n o u t o f p a n T h a w a t oom tempeatu tempeatu e h ou H eat n 375 oven on lowest ack pos po s t o n 3 5 t o 40 40 m n u t e s ef e n e p e p a n s w t h a l u m n u m e: I f yo u p ef ol ccles cut 3 nches lage all aoud tan nveted pe pans fe pes ae completey ozen gently lft pes fom pans wth fo exensons
Heat oven t 425 425°° Pepae pasty Mx suga a n d f l o u I p a s t y y l n e d p e p a n a l t e n a t e l a y e s s o f a p p l e s c a n b e e s a n d s u g a m x t u e e begnnng and endng wh apples; dot wth b u t e R e p e at a t f o s ec e c o n d p e o v e e w t h t o p custs whch have slts ct n them; seal se c u e l y a nd n d l u t e ov o v e e dg d g es es w t h 2 t o 3 n c h stps of alumnum fol to pevent excessve b o wn w n n g ; e m ov o v e f o l 1 5 m n u t e s b ef e f o e e p e s a e don e ake un t l cu sts ae bown bown 40 to 50 50 mnutes ool an be seved mmedately ool pes un t l baely wam 2 hous Feeze uncoveed untl competely fozen at least 3 o u s I f y o u p ef e f e t o e m ov o v e p e s f o o m p a s toage eee 6 o ee Noe) ap label and etun to feeze 1 r 40 inte ere erig, ree Crberr-Apple Pie( r reezer d wrp.
Replace n pan you you have fozen fozen out of pan Thaw at oom tem peatu e 1 ho u Heat n 375° 375° oven on lowest ack poston 35 to 40 mnutes e e l n e p e pa pa n s w h a l u m n u m e: I f y o u p e o l c c l e s c u t 3 n c e s l a ge ge a l l a o u d t h a n nveted pe pans te pes ae completely fozen gently lft pes fom pans wth fol extensons
8
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l l e l e mo m o n m u r f o e c o n p e ff l l n e r ef e f r er e r a a o r o r n a b o w l o f c e a n w a e r u n f o r m s so so f m o u n s w e n r o p pe pe f r o m a s p o o n
LO HIFFO I
e t e e s d c r o t rtrt r r e
ore no longer an mon
i x e r b o w l i l ffo o y. Be i
9nc Bk P Sll Psy f On 8-
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cu su nl unfl 4 gs, sa cu w cu ln juc lsn ln l sn c f Y cu su
B k e i e s h e l l M i x
c u s u r d t h e e l t t i
s suce et e oks ter d l e m j u ice; st i r i t s u gr m i x t re r e . C o o k ver ver e d et, t r r g co t t l y , j t t l
t u r e b o l s S t r e e l c e b o l o c e d w t e r o r c h l l r ererto e rertorr s t r r c c s l l, u t l xt u re o d s s l h t l h he d r e d r s
Y2
c s g g r,
t b l e s o o t t e b e t l d oss o o uderbe old e xre t o e r e l e t o b k ed ed e e T o serve tod c u et t et 3 reee cvered Y2 o rs lce de c k t tevl rou d t o e o o e ve ve r e r lb l t r t o f r i c k i to i W lbl
reeer
u
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j f m o j u i e d gt g t d i m l f o th m o e o o oo o o c o oo L i m e C h f on
Pie:
I ee 81
nser wooen pcks aroun e op of e com p l e e p e e n w r a p f o r f e e z n T e p c k s p r e e v e h e w a p p e e m i c i h e p i e
IN CIFFON IS
e e 2 e 2 e
Two P Ss Psy fo Two o 9 Ous Ps 77) 1 cup own sug c) 1 taspoon plus 1 tspoon unflavo g Y· tsoo n s soo soo mo Y too umg 1 cn 1 ouncs) um 4 s s ¥ cup ml tsoon m of ¥ cup gnut sug
a k e e e h e l l x b r o o u a r e l a t a l t e rr c a o a u t e e u a u c ee a e a t u k e e o l k a a l k t r t o bro ua xture ook over eu heat
t c o t a t l j u t u t l x t u r e bo bo l l a c e a b o l o c e a at a t e r o r c h l r e e r e ra ra t o r t r r o c c a o a l l u t l x t u r e o u h t l h e r o e e r r o oo oo e a t e h t e a c r e a o t a r ta ta r l a r e x er er b o o l u t o a ea ea t r a u l a t ed ed uar 1 tableoo at a te beat utl t a lo Do ot uerbeat old uk xture to erue le to baked e h e l l 3 c u l l o o r e a c h e ) G a r h t h h e c r e a d e r e ( o e rv rv e to to d a c h l ut et at leat 3 hour reeze u covere coveredd 1 V2 ho ur lace oode ck at te rv rvaa l arou to o e to revet revet rae rae r ro tck to e Wra label ad retur to reezer
ou us fo sv, mo Pum ffo Ps) fom f T h a r a e r
eeao
/D
OOT I D e o oe ha 2 o h 16
h 1 1
Graham Crakr Crust lw arge araw r 1 1 p i iat re araw p i ar ( 8 e ik ate eepe (aut 2 e desert tppigg i r 1 up hi ed whippi tppi rea
Pa cu ( yu wa mve e rm a a ezg le e a bre esg crumbs w alumum l ccle cut 3 c e l a g g a l l a u d a v e r e e d e a . ) Ha masmallws mk ad cclate ver mdum ea g csatly us ul mamallw ad cclae mel. Cll utl tcked Pae dest g mx a eced ackag. (I usg wg cram bea c l l d b w w l u l . ) r m a m a l l w m x u ; ; l d w d d g . P u t c r u ( T e ev e d a y c l l u l e t a t l e a s t 3 u s . ) Freeze uncvere uncveredd u t pe s cm cm pl etey rzen rzen abut 3 hurs Genty t e rm pan wth f l extes n. Wrap Wrap bel a d retu retu rn t rez rezer er • 30 muts r srng, rm Chlat P ee rm reezer. (Uwra ad relace an yu ave rze ut the pa Rewra . ) Thaw n wraer at r temerature I des r e d ga g a r s h w t h t a st s t e d s l v er e r ed ed a l m d s RAA CRACR CR
Mx l cus grham cracker eat ven t c r u m b s ( a b u t crackers t a b e s p n s u g r nd cup butter r margare melted Press mxture frmy and eveny agas bm and s d e f n c h p e p a n k e m n u t e s
A f t f e z i n g h o u s , i f t p i e f o m a n , u s i n g fo fo i extensions
I ore o oge ha o t h a k e s 2 ies Pastr r w -h e-rust Pes Pastr (page 6 eggs 1 p s gar 1 teap at p utter r margare, mtd 2 ps dark r light r rup 2 ps pea hales r rke pe a
Hea t ven ven t 375 375 Prepare as astt r y eat eggs sugar salt buter ad syru w t rtary beater S r n k l e cu pecas eve eve y each ast ry e d e a n . S w l y u r c u s l l g ecas eac pa ake utl llg s set 50 mnutes Cl (Ca be served mmedately.) C es hurs Freeze ucvered at least 3 urs. ( yu re reer er remve remve es m as r strage reze reze 6 hurs. See pge 77.) Wa labe ad retur t reezer. 20 mutes r serig, reme Pa Ps r reezer ad wrap. ( R e a c e a yu have rze ut pa Rewra p ) T h a w n r e r g e ra ra t r 20 2 0 m u t e s t a l l w p as as r y s t e ( F l l g s r ea ea d y r c u t t g d r ec e c tt y rm reezer) reezer)
c H
B a U are he e wors for for m a g
he mos efc efc e u se of ou r feezer feezer he mo re froze foo ou eep soc a u se he more froze ou beef from owg a freezer ar our acages h he e ha es he reom me sorage pero he wa ou arrage our foo he feeze feezerr ca he p ou o use goo me oo I s sea ea of vg o mea vegeabes a essers ou cou assg separae freezer areas for foo o be use hs moh ex moh ec ea ve eep a rug veor sorg ou pacage pac agess he o rer of exprao ate ates s Beore ou se ou o resoc our freeze che our caea for he eerag ou w l o he ex moh o r so so he he pa our pu rchase rchasess o o ae care of ou r orma l ees of eertag a of some ufoesee ccumsaces too B Wh a freezer ou ca enjoy te best foo a he owest prces al he tmef you ae avanage avanage of ou r suer maret's "specas a of he foo ha coss coss es because s n se so ae sure ha e fo ou bu s op coo ou ma wa to prepae a fezer rece wh t he foo you b ough or pacage sma er poro s Whever Whever ou o wth t ge ge the foo foo o ou freer freer as so so as ou can I pas you hasome ves to abe pacages accurae before freezg Labeg recos are o page ver freezer rcpe h s boo carres s ow sorae sorae sucs Whe ou want to feeze foo pepare from her ecpes ecpes consu t he geeal f fee eezn zn g re recctos o pages hough 0 ow ha he excng possby exsts conser he eectronc ov ove eaa real compemen t ou freeze se 's a fo frozen fo roze foo ca be efroste mutes he eecro eecr o c ove ove Oe sma l oe of cauo follow the maufacuer's maufacuer' s rec recons ons mecu ousy You' l f hat ou ee o mae cha ges from y o u n o r m a p a c a a g g a n d t m g p d r appy eng!
Spca Frzr Frzr ps
OOL QUICKY
av you noic ow fz cips ll you o cool cool foo q icly af af cooki ng ? lss im is foo spns a mpraurs bwn 5° and 10°, b If you allow foos o o rm ai n a s s mp mp a a s fo mor an o r o u rs, y may no b saf o o a Rmmb a in s cips i i s im span inc l u s a l l i m fo f o o o r m m a i n s i n i s m pu ang So sp cooling poss o foos can b plac rig in rfrigo povi y on' is figao mpau abov 5° lagquan iy of ho foo fo o so l b cool in a big bow (o sin k fil l wih co l wa an i c a a al mos ch ch
op of foo f oo c ona in R R l ac a c i a s i m s; s ; fz f z foo a s soon as i i s o o l
WRAP
If food is o mainin is ig qualiy in h fz, fz , i m us b so so in w aps o conin s wic moisu n vapopoo vapopoo h con con a i n s a n wapp wap p i n g m i a l s ha y o u b u y
soul b sign fo h pupos fo which yo u us m m S o m m a fo h f, f , o s fo f ig ao. I ' s i p o a a n o us i g h y p a n r i gh g h s i z, z , so c c k i l a b l s W n you w ap, p s s o u a i n w a p i g l y y C los a c kag kagss w i a p
Spcial ips o n wappig a s soag oag : For asy asy spaaion , plac frz wap bwn inivi a pa pais is cops an sma s aks o wrap m iviualy a fz bfor ping m ino a fz bag Poc fa fagil gil foo fooss w a box plac fzapp foo in box, o ovrwap box inc foo xpas fzg ma s a conain as o gh oo for xpasi xpasi o Wn you h av o fz a mx of soli an liqi foo in a coa co a wich is oo oo la rg rg fil spac spac b w foo an li wih cump frz fr z wap ar cassols ow o mak sg o go c cly ly om z z o ovn ovn Wy u y so o hs o p u r g
a ad
ial r rzr zr H l
BEL
R ttg gt
tg
8
Di d you vr vr l ook i nto you you r frzr frzr and and wondr what youd youd ut i nto on of th aka aka or on tain r thr? It bt bttr tr not to rly on you r ory, sial sial ly if you a k ood ood us of your frzr fr zr an it wll sto stokd kd Labl your aags aa gs bfor bfor you u t th i n th frzr What you will nd ar labls, a gras nil or a flttid n, and frzr ta K ths handy with your akaging atrials so you wont wont b tt to suggl an un lab ld akag in to th frzr Hrs th inforation youll nd to inlud: Name f Recpe Coy it xat titl fro th ookbook f you hav or than on aag fro th sa ri, not that on th labl ri i all s for La-ae Id If your r additional inrdints aftr you tak th food fro th frzr, frzr, not thi on th labl Bk Pae Coy th nubr of th ag o whih you r ri aar You You ll nd to rf rfr r to that ag again latr for th intrutions whih fol low th and th bd face type. type. Num be f Sev Wr it down th n b r of rvng your akag ontain (Y (Yo o l l nd th nu b r of rvi ng ah ri rovid rn td blow its titl) O ur al uatio ns ar bas basdd on avrag rvng s If thr ar ha rty atr n yor faily, tak that into aount Just writ down how any srving th akag will rovid for you h n gry rw Sae Tme Look at th rondd tor ag ti for you you r riit riit givn givn di r rtly tly undr th titl Now figr out wn your akag sho uld b usd ; ut that that dat dat on your lab l If you lav you r akag akag i n th fr frzr zr byond byond th rondd storag storag ti ( ( ag to 90), your food wont oilbut it ay bgin to los so of its flavor, flavor, o itu r or txtu txtu r Y epe ad e Fd Labl h with th sa ty of inforation as you you ut on your Dohad akags Whn you frz at, not its wih t or you r own own ris, writ down and k your own instrutions for rhatin or lasts laststa ta in rdin t
6
pei eeze eeze He ps
. . AND FREEZE
Feezer ypes Whn it os to to buyi ng a feez feez, , you you wil l in d that you h av avee a ho i of th e eee basi typs the figeato with a feze uni t t h u p i g h t fezewith shevs fo top to botto and th feze hstwith baskts and divids
If you a sh ot of foo spae o yo u don t d a gat dal of fze spae, th igato fze ay b you bst bet In a figato fz th stoag apaity of you fz fz fz wil l b btween btween and 1 0 u bi feet feet A odl wit a fez fe z uni t that is optly insu latd fo th efigato is desiab beau s suh fzs an aintain a onstant tepatu o If you fzi fzi ng opatnt dos not ai ai n at 0 ° , th food you sto th should b ud withi n a wk o two You ay nd th fz spa ovidd by an up ig ht fz fz o a fz fz A you won deing how bi g a z z you shoul d buy In ad di tion to qustion s of loo spa spa and pi, l t you s slf lf b gu ided by th siz o you y ou aily aily al low 5 ub i ft ft p pson psonand and th a on t of pplann ing you want to do do
Feezer emp era eratue tue Th tp at atu u o fzing fzing a nd toin food i o l ow At a low tpat ( 0 ° , fo fz fast and th is ls bakdown n thi el ul a stutu Thfo Thfo, , th o ods a o apt to tai tai n tu avo and i txtu
hst and upight fzs (and th fulyinsu latd figeato figeatozs) zs) a dsi gnd t stay at a onstant 0° tpat u th onol sttin g of you you fz fz is o otus tus a thot Food reezig At any on ti, z onl as uh ood a you an pa gaint a fzing sufa h fast you food fezs th btt it tin lavo nd tx txtu tu o fat fat f fzi zi ng, oo oodd ag sho u ld b i n di tt ontat with a fzin fzin su fa fa, , at lat 1 inh apa apatt so th ai an an i lat (n th food is ozn olid yo n stak akag
Speci l F re reezer ezer Hel ps
'-\
· · · . . · . · \ ·-: ;[=:.� •
.
. .
hen yo wt to feeze food in ge qnt t gad ans a se of teete n yo feee Rd yo feeze teeat t 0 ° o owe bo t 2 2 h o s before before you t a ar ao un of nfrozen foo foodd nto you you fe fe hs way way yo food food w l be frozn frozn sod n 0 t o h o I otant tha yo yo know xatly wha t etr et r s a ntan d n yo fee feee ee es s a ly when yo fee feez z n food e e stony co nd t yo by a feeer feeer the o et heck th thoee often and ak that yo yo f f ata ata y a nan a t t t o 0 o w Derostig a leig Derostig Abov a a anfat n afly
n yo av a frotn ost t a oo a yo ee thk fost ansf yo fon fon food to th efrg eto If n ea eay y l o on n food nto a nd y bskt and ov wth news o b n ket o o sed th de de otn av an t fan bow nto th feee o la ans of wr wt n th feeze ash wth oton of tblsoon oda to qat wate o ith id detegent olton Dy thooghly bfor resttin te at at onto
Emergecies In a of ow fale o ehnal defet p th rzr d. In ful freezer tht s ket at at 0 l tte o no thawng wl tak a a wth n th to 0 0 o
f yo f fe e ht ot of o on fo o than a d ay and yo a torn g a ot of foo yo w wan to tak tak aton Yo an tak th ontent of yo yo f f o a fozen foo ok O yo n by dy e e hevy glov whn yo hand l d y Lay dboad ov th akge n yo f f and e th dy on th adboad do n ot lae t d re rety ty on on th akage ak age A 50on d b ok of dy dy wl vent food fo thawn o 3 ay
eca F re rezer zer He s
GNRL INS NS DAT ATI M EN END OMM RE C OM REC G STORA RAG ZR R STO R FRE REZ FOR FO
hi g seci seci gn gn suc u gu id wh u wn rez rez d -d m u wn ecis uchd d uc h s n d c c n s uhs g h u ee cies rm this . Ech hd ci h is wn sciic g uci hes h h h h ugh sd sd Appetzer Storag Stor agee e mh Recoendations is et dus d ig id iuch iuch s h hi h i n g 41c 41c n hd n h Meat, Poultr sh S t o r age ge T Tii m e s : Se e aa g es 9 , 1 9 , 2 3 2 4 an d 3 0 . R e co m m e d a ti o n s : F re e ze f r e s h m at , p o u l ry n d f s h as p o m tly as o s s i b . O n w f z c n e d f ish i in w t e p f c i ; co v e r e s w wii w a e r a r e e ze
u h , u y ih c c g, ckng thm whi h si hi. m m c . m , n c g i w c s, s, c od m in suc nd , ul i ssi, h shu s ight und c cdd i i . okd dh cn m h nd hd hu hwi H n h n (se t in struc tin s wiss wiss t t k, g 4, s gu ide), l ce in ski nd dd dd i w w (s h ucin, g 3 . dn' ecmmend a you eez id me,, ou lry ish, sin c hese me hese e ds ds el nci d wmd ometies, hweer, ried ds c z Tak l a h ecies wee nd u ok (ag 9), ied hc g 9), d Bterd sh (ag 0) Nte th hi rc o en ed storae ti s r ry so t.
Seca l F re reezer ezer He ls
M ss Sg S g Tm A b o u
ohs Rmmds ada g your ow rece o eezer sorage, d a oAhead rece ha closely resebles your ow Base he eara os or reez reez g, he sorage e, hea g ad c o e g o y o u r r ec ec e o h e s ru ru c o s or he DoAhead rece. Check hrough he DoAhead reces or gred es ha are are added jus beore serg, ad obsere he sae ro cedure hose hose gre gred d es do o re reez ezee wel wel l. rearg you you r a d sh, work accordg accordg o he oodd eeraure ru les o age oo ad reeber o rehea rehea your ds h q ui cky.
Fs d gs Sg Tms
rus rus . . Oher Fru s . . Vegeables . .
. . . . o ohs ... . . yea .. e Rmmdts e your roduce an d ise you o he arees ha reeze bes new aeesdeeloed seccally or reez wl l be aal aal abl e beore beore log Free Freeze ze ru ad egeabes a he eak o her reess. or good reez srucos, check he bookle ha cae wih your reezer, he Ued Saes eare o Agr cu lu re or local u ersy. Bds
Sg Tms
Quck Breads . Yeas Breads . . .
.
. . . . . . o ohs . . . 9 onhs Rmmds Bake breads beore reezi g bre breads ads baked baked aer aer ree reez z g wl l be saler d ougher. Oerwra he bred you buy i s o say say he ree reeze ze or ore ha o e week o haw a roo eeraure, kee breads wraeda leas he begg To haw ad hea breads he oe, se oe a 0° heai e wl l ary wh sze Fo r quc k haw haw g, reeze ree ze ro s or u b re read ad o r coe coeee cake sl ces ddua lly wraed Check he reces o ages 50 o 60 or sadard srucos or hawn or hea g b read or coe coeee cakes.
90
Secal Free Freezer zer He lps
Cakes Storage Stora ge Tim es: osted . . . . . . . . . . . . . . . . . 1 to 2 m o n t h s Unosted . . . . . . . . . . . . . . . 4 to 6 m o n t h s .
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Rommdts Feeze osted cakes wth out wapng; reezer wa them s soon s t h e y a r e m T o p r ev ev e nt nt c u s h n g , p c e c k e n box; overwrp box Fostngs that eee we (not a o them do) are gven n reces n ths book Cqnectoners' sugr nd udge ostings eeze e eze rtcu arl y we. Cookies Storagee Tim es: Storag sted . . . . . . . . . . . . . . . . . . . . . 2 to 3 m o n t h s Unosted . . . . . . . . . . . . 9 to 1 2 m o n t h s .
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Recommedatios: Ney cookies cookies ked ked o unkedcn e oen. Fo specifc stoge times, ook though the ecpes on pges 66 to 73. When you eeze eeze seve seve cooke vietes n the same contane, the east stoae cooke shou ld s et the stoage stoage tme eez eezee oste osted d cookies un cov coveed eed unt they ae im ; then wp. o ddt on e eeng eng suggestons, see the notes on pge 72. Pi es and Pstr Pstry y Storagee Times : Storag hfon Pes . . . . . . . . . . . . . . . 1 m o t h Othe Pes . . . . . . . . . . . . . . 4 mo nhs Psty . . . . . . . . . . . . . . . . . . 4 monhs .
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Recommedatios: o pevent soggy custs, kee p ies eoe k eoe ee ee ng Empty pe she s n be oen unbaked; then they should o be· thwed before bak ng Do not ty to to feee custad o ceam es o pes wth a Iengue toppng To thaw chion pes, eve them wpped n the egeato fo fo 1 / ho us. ThwThw n g a n d h e t n g d ec ec t o n s o o d o u b c u st st p e s ppea n ec pes on pages 78 78 nd 79 To het pie that s n a pan made o um i n u m o o , p c e bak ng sheet unde the pe pe pan o own own ng.
Yu Refrigtr: ShrtTm Pla
You Rf r g ra ratt o r: Pa Sh o r t -Te r0
Yo r r f r i g rator rator i i s a n old n old r i n d , o n y o u po by t t f r grn ted B t t cn s rv s s n t b s t t c e n pers yu y u c u d h v. I n h f o l l ow o w i n g pa ges, yo' l i n d rci rc i s or s or food o u c n prep r ed ed f t m n d str d str n h h rfr rfr g rator rator.. S o me m e of of thes thes rci rc i p s can b rpa rpard rd n e d y ed; ed; t rs r fds f ds th th t w k n gr g r s c s sd sds s y st r s nd n d c s cann wa i t i n yo r re ca refrge frge rato r for 2 d ays o r m o. Befo r s ervi n g t i m e , oo k t h e s e r i n g i n s t r u c c t i o n s w h ich f o l l ow t h i s sy m b o - • ; t h ar n b ol df dfaa c ty p e t ow a rd t e e n d o f t e re c i p e . I f y s tr y r p rp rpred red f d n n v v n r p a n o r b a k i n g d i sh, y o ' l l b b a bl to t rans f d i r ectly e ctly f r o m t h r rig rato r t o t h o n . Y o u r re f r i ge r at o r-w h i c h s o u l d b e s e a t 4 0 ° o r l ow o w r-i r-iss ss e e ctiv t h a n y ou fr fr z st n g b t r ct ct t. W t h rr r r o m e n d t e fo l l ow i n g s a fe g u a r d s :
B rsh d u . As sn s u g hm rm h r str t s ht rur cd strg ur rfrgr rfrgrtr tr 3 rr th d u rng h s sn u cn nd sur th rhn wh ms n cnc wh s ss. R th d u s n ss. t fds fds d n th rgrtr dd h d d n s th rfrgtr's ru 45 ° th rg untt c nn nn r h d n w n d w c wt nd c. Ths n mtur c nd wt w t h ud s r u ntnr. Rnw th c s; d s sn s ss B sr t sr t d whn h ndd sg · rd. Ths nrn std h r rc.
4
Pice n e peceing pge: Marinated Roast Beef (page
R g g a d / a D s e s
at at Mn Di OGOF RG oe o g 4 8
8 wi
1 pd rd bee 3 blep i pped i p ili e blep lr 1 bep prepred rd ep l ! ep pepper
C o ok o k a n d s s me me a a n d o n o n u n l m e a s b o o wn w n S oo o o n o f S n S a u c e n g ed ed e n s s m m e n c o e e e e d a o 5 m n e s o e e a n d egeae • Abt ite bere eri e red: cup day sou ce ceam am 8 ha mb uge bu ns s p l a n d o a s e d 8 s l c e s o m a o l e u c e l e a v es es s o u c c ea ea m n o a m b u g e m x u e h e a u n l h o e v v e n b u n s w h o m a o s l c e s a n d euce
O e ge 4 8 o o o 4 vig p ie pped ked bee p iel pped ked p bep rted i ! p bee r ep lt
M x a l n g ed e d e n s s p e e ad ad n u n g e a se se d 8 n c h f o p e p a n o l a y e c a k e p a n 8 x Yz n c h e s oe and egeae • 5 ie bere eri et e t 4° Bke Roas Bee Hash uncoveed unl ho abou 20 mn ues
O D GVY D o 4 eg 8 vi pd rd bee eelpe (b 1 e i p i ( e deed re r p
l a c e X 8 n c h p e c e o f h e a v y d u y a l u m n u m f o l n b a k k n g p an a n , X X n c h es es M x ea and onon soup mx n ono fo and s h a e n o l o a f S p e e a d m u s h o o m s o p o n o a f F o f o o o s e l y o e e m e a B a k e 3 5 o e e hou (o see mmedely bake 20 mnues longe ool quckly Spoon o a ewap ad efgae beree eri k e • A b 4 5 i e ber d r e i 350 e til de.
OK e o 4 e eg o 4 vi 1 4 4 4 1
pd rd bee lie Berd r Spi i ked k ed pred edi ptte edi rr it jliee rip ep ep l ep pepper
Sh ape mea mea no 4 pa es eac abou 3 nc hes damee and nch hck lace paes on 2 5 X 8 n c h p e c e o h e a a y y d u y a l u m n u m o l op each pay w h an on o n s ce and a poao ange cos arn m e S e a s o n w h s a l a n d p e p p e F o l d f o l o v e e p o a o e e a n d c a o o s sea fol secuely and egeae Abt 55 ie bere eri ple Pket Sew reed bki ee Bake n 400 o e e n u n c a o o s a e e e n d e a b o u 45 45 m n u e s te: I y o u w s h o s e v e n d v d u a l o o n s , dvde ngedens among fol packes
94
R e f r i ge r a t e d / M a i n
D i s h es
FD G long e than S t o e e n o longe
24
C H OW M E I N CAS S E R O L E
o h o u r s . Ma kes e n o u g h f o
evig
1 pd grd ee
eppe large gree pepper p water 1 teap al
p pped ler
taep pped i 1 teap alt teap gari alt p ked rie a (15 e tat ae
ea c p eppe t n s l c e fom s t e m end of eac te a n d see d s and me m b a n e s H e a t w a te R e m o ve seed s C o o k p e p p e s 1 teasp o o n s a l t n t l w a t e o l s Co es d a n n b o l ng n g w a t e 5 m t es mee a t a d o o n n m e d m s k l let C o o k a n d s t m n t l o n o s t e n d e p o o n o f a t n s a l t
g a l c s a l t c e a n d 1 c p o f t e t o m a t o s a ce ce eat ntl ot Heat ove to 35 35 . g tl st eac peppe w t V cp meat mte tand peppes p g h t n n g e e as as ed ed b a k n g d s X X 2 n c e s
s a c e po m a n g Resv e YJ c p t o m a o sa Resv (To see m m e d i a e l y see s a c o p e pps (To 3 m n e s R below ) Cove tg l ; bake 3 below
fgeate peppes and eseed tomato sace be re e rvig, heat v e t i te be
talep ia ied i p ked erted rie teap alt a (0Y e deed i ke wt rie p a (4 e r te ad piee, draied talep ae taep rw gar teap tter r margarie 1 teap
3 Y Y 1
Fillng 1 pd grd ee
• 45
oe o oge ha 4 ho ae eogh o o 5 evig
C o o k a n d s t m e a t c e le and o n o n u n t
meat s bown (To seve mmedatl see be low) Spoon o fat t n emanng ngede n t s P o n t o g ea ea s ed ed 2 q a t c a s s e o o l o v e e ad efgeat 1 Y Y h h o u r s b efore se s e rvng, sti st i r 1 V c u p s b o i l i n g w"ter it ca ca erle. ove ove g l ba b a n 3 5 on
•
30 m ts S ca c a s s e ole b a n co coee 5 0
mns T Seve Imeae W l e b o w n n g m e a t p o u c u p s b o l n g w a e e o n c e a n d sa sa l t n g ea ea s ed e d 2 q a t c a s s e o o l e a n d c o ve ve t m e a t mxtue to ce; bake coveed n 35 oven 3 m n t e s t c a s se se o o l ; a ke ncoveed 3 mnutes
3 50 o.
e s B a k e eseved ed to m a t o s c e on p e p p e P o esev
ncoveed 35 mntes ediate iatell y: C o v e g tly; b a k e 45 S erv I m ed e se ved tom a t o s a c e on pepm n t e s P o ese p e s B a k e n c o v e e d 1 5 m n t e s To
y r oos or o r 2 s o r c s o r r c c o s r o r rror
Rmm Tme
to days: o n d c c r
s vr coo to ays Ross s a s c os r rrs co c s
days c o
fd/Mn Dh
95
SPINACH MEAT ROLL
Store no longer than servings
24
hours. Makes enough for
8
Fi I i n g 1 packa package ge 10 ounces) frozen leaf spi na c h
Roll up the meat and filling, using foil to l i f t .
Meat Mixture 2 pounds ground beef 2 eggs Y4 cp catsup Y4 p m i k soft bread bread crumbs (about 1 sli e 3/ cp soft bread) teaspoon spoon sa lt Y2 tea 1 teaspoon pepper 1 teaspoo oregano illing 1 teaspoon sat 1 package ( 3 ounes smoked siced ham
T a w f r r e e n s p i n ac ac q i c k l y by by r i n s i n g s p i n a c w i r n n i n g w a e e r s e pa p a r a a e a n d r e m v v e c e c ry ry s t l s d n M i x M e a t M x r e n g r d e n s . n 1 8 X 1 5 ch c h p i e e e f l m n m f l p t m t m x t r r n t r e e n g l e 1 2 X 1 0 i n c e s Arrange spinc evenly n mea mixre leav i n g V V i n c m a r g i n a r n d e d ge ge s . S p r i n k l e e 1 e e s p n s a l n s p i n a c a r r a n g e a m n p C a re re f l l y r r l l p m e a be be g i n n i n g a n a r r r w e n a n d s i n g fil lif ea. Press edges and ens f rll sel. Place n rak in ngreased b a k i n g p a n 1 3 X 9 X 2 i n c e s . ( T T se se r ve ve i m e d i a e l y s e e b e l w . ) C v e r w i p l a s i c w r ap ap an refrigerae. •
1 hour 35 minutes before serving, have ready:
3 s l i c es es m z a re re l l a c e e se se , c d i a g n a l l y i n alves. re d i n 3 5 v e n B a k e S p i n c M e a R l l u n c v e re 1 V rs. Ovrlap ceese ri angl es n rl l ; bake j s n i l c e e se se b eg eg i n s m e l , a b b 5 m i n u e ( C en e n e r f m e a a r l l m a y b e s l i g l y p i n k e a m . ) N i c e s er e r v d d w c i l i s a c e . ea d y : 3 s l i c e s m Serve Imm edi Serve ediaa tely: H a v e r ea a re re l l a c es es e e c d i a g n a l l y i n a l v e s To
B a k e S p i n a c M e a R R l l n ve ve re re d i n 3 5 5 v e n 1 r 1 5 m i n e s.s . O ve v e r l a p c es es e r i a n g l e s n r l l ; b a ke ke j s n i l c e e s e b e g i n s m e l , a b o o 5 m i n u es.
Overlap the cheese tangles on top of ed r o l l t h e b a k ed
Spinach Meat Roll
96
g e r at e d / M a i n D i s h e s R e f r i ge
G tre n nger than 4 8 hurs aes enugh or 4 t 6 servings 1 pd grd grd ee 2 edi i, ti ied 1 p are pped aage Y p died died eer 1 a (1 6 e tate 1 teap garl at 1 teap at 1 teap arjra teap pepper
o o an an d st st r m e a t n u t c o v e u t l g t b r o w n o o o f a t A d d o n o c a b b a g e a d celery coo and str untl vegetabl are gt b r o w t r n t o m a t o e s a n d s e a so so n n g s o ve ve tgtly smmer 1 5 mnutes (o serve mmed
Pour marnae on beef n plasc bag Pace bag n s a l o w s a n r e f r g e r a e e
atey ee below ) ool qu ckl y over and rergrte
• 30 te er eree erg, ae ead ead c a
(5
oc kdn ba oao nog or servg S r b e e n s t d t t l r b o l S m r n c ov ov e re re d 5 o 0 r r re oo drcd o ckag To t t oo Serve Immeitely v r: c (5Yz o n c e k d n b n a d o o a t o og or 4 r v g S r b e a d a a l r b o l S r c o v d 5 o 0 r are oo drc o ackag o t t oao
arnae oas eef
Reee/n De
MAIAD OA B tore o oger tha 24 hor Make eogh or 1 2 to 1 4 ervig
e 3 t 4-p 4-pd d iri tip ee rat rine 1 tte (1 2 e ee r r 1 p appe ider p aad i Y 1 teap at teap gari pwder Y4 teap pepper
Pece meat about 20 tmes wt fk Place m ea e a t n p l a s t c b ag a g o s a l l o w ba ba n g d s M x · c u p o f t e b e e a n d e m a n n g M a n a d e n g ed ed e n s p o o n m e R e e e e e m a n n g
97
bee) asen bag ecel o coe ds w p l a s t c w a p R e g e e m e a a n n g o c c a o n ll at lea o s • ou our foe ng, pae Mana Roa Bee fa e up on rak pe aw rang pa or akng . Hae rea loa
p o n d ) e nc n c b e e a d cu cu t n t o n c s l c e s . Inset meat temomete so tp s n cente of tckest pat of meat an does not est n fat Roast n 325° 325° oen un t l emo mete e eg g stes 0 ° abot o P l a c e m e a t o n w a m p l a t t e R e m ov ov e p p n g s f o m p a n , l e a v n b o w n p a t c l e R e t u n c u p d p p n g s t o p a n . S n c u p wa wa t e , t e eeed c p e e n d Y2 espoon l. Heat untl mxtue bols Place tn slce of e e f o n s l c e s o f e n c b e ad ad t o p w t u c e s
A wer n beer rippns frm e rs s c r p e br br w n p c l e s f r m p n
8
R e g e a e M a n D e
K OI ore no oner han 4 hours akes enouh for 4 o 6 servins
ea 2pd bee rd rd tea tea,, ; i t i arnae 3 ablepo ae 1 tabep aad i 1 abep tat pate 1 teap alt h teap pepper Y2 eapn regan teapn itat ied garli
Ple met lge ee lt p Mx M n d e g e d e t b u b t d e me me t w t m r r n d e F o ld l d wr wr ve ve m e t n d sel euely. Regete t let u . l v r
mve t lge tge) • t 1 in te beore beore ering, et e trl t l t l e e C t e t e 6 u t e m e u t l 3 u t l m e u m 7 t 8 m n u te V l e . u t t o V e e u
a t b r o i l a n d / o r 550°.
eder re reamet amet
Cut uch a bee und tea, iin ti tea bee an tea, bad tea a tea need t be tendezed bee the can b bid. ma nade w tende tendeze ze thee thee cu; i w a add av (whch hee ea ac becau e the hav i t e a. te te eat ha been b ed cut it di agna ac he gan int h i n c Ue a ve ha ne. Manade ae dea tendeizing ewhat tgh at t ( ee age 97 10 and 10)
R e ge g e e d / D e
OD-H OD- H IO D
OK D UH FOI
So o o h 4 hous s ouh o 6 vis
S h 4 hous
a p aprpe r teap at eap pepper 2 pd ee ee tew tew eat, eat, ut it 1 ih piee aep rtei 2 aep 6 p water
3
l edi ptate, pared ad t it i e e i p, t i t 1 - i h e e d i t r i ie i t 1 - i ie 4 a rrt, t it
1 ree pepper, t it tri p p ied eer (1i piee edi i, died (au up
onin aep at 2 ee i e a ea
Mx four, 1 easpoon sa and he pepper Coa mea w w h f o u r m x u r e e M e l s h o r e n ng n lge klle own me ool dd waer; hea unl waer bos educe hea Cover Co ver gh l s m m e r 2 h o u r s S r n v e ge ge a b e s and seasonngs Cover and smmer un vegeabes a ender, abu 30 mnues If desred desred h cken sew Shae I c u p w a er er a n d o ablespoons flour n covered jar; sr sloly no sew Hea, srg consanly, unl sew bols o o a n d s r m n u e C a n b e serve ser vedd mm edae y) Cover and and refrger refrgerae ae 1 5 i t ere eri eat daied Bee te er edi Bee edi i eat. VAAT Cie Stw: S u b s u e 3 o 4 po p o u n d s ew ew n g
chken, boulon ncrease a from *I ing teoon.
c u u p , f o h e s ew ew m e a a n d h k e n cubes or he beef boulon cubes rs ookng perod o V h o u r s s k m broh before addng vegeables e l - i i n g l o e re e re e I e oo oo n l o
or ah evn: 1 pr pr p, 1 i thic teap teap alt a pepper Y2 ar quah 1 taep rw uar 1 taep he 1 taep utt er r argarie argarie
Trm exce exce crell om me P lce co o n 1 X 2 n c h p e ce ce o f ea e a vy vy d d u y a l u m u m o l S e a s on on w h s a l a n d p e p pe pe rr holow f squash wh brown ugar honey and ber place squah cu de up on chop ld fol ove qah and sea securel Pace o pckage on bkng ee ake n 40° oven 45 mnes To erve mmedae bake un mea s done and squash s ende abou 5 mnue longe) Regeae • At 1 ur ere eri, ake i 400 e uti eat i de ad qa i teder. te: If repa repa ng more ha n ch op, be sure o o
w ra r a p e ac ac h n d v d u l y h s s e p a ra r a e p a c k ag ag n g e s p ec ec a l l y c o n v e n e n f o r s e rv rv n g 1 p o rr o n a a m e w h e n m y m e m b er er s e e a n g a d e re re n m e s , o r n s a n c e O r f o r a e r s on on eang alone
I I D UKU So o h 4 hous s ouh o So 4 svis 1 a 29 e auerkraut Y up rw uar (packed upared appe, ut it ehth t 4 d pareri, t it ei pee
3
x ek w lqd), g le pece n open shallow rosng pan op wh s p a r er er b m e a a s d e u p C o ve ve r g h l b a k e n 35 ov oven en o U ncove ncove bke 3 0 m n es To erve m m edel oon o o and bke n l d o n e e b o m n e ) o o l q c k l ove nd regee At ite ere eri p at r Sparei ad Saerrat. Bake uncovere n 25 oven unl done
3
eeaea ses
I OK K
OK DOI K
r r a 4 r < r 3 r ervi
rvi
r r a 4 8 r r Meat
Meat
t 2 pd prk teak, i t i k
2 prk ederli (10 t 2 e ea
arnade
rna
p rage j ie 3 talep rw gar 3 talep iegar teap at tea p dr u tad teap giger 2 talep atp
Pa ce mea as c bag or sha ow gass gass d sh M x M a r a d e g r e d e s ; o u r m e a t F a s e w t h a s c wra cove r s h w bag s e c u r e y r cover
Refrgerae a eas 8 hours Spi c y Pork before re servi n g, re m ov e Spic Ab o u t 1 ho u r befo Steks r o r i de; re serve ride . P ace
•
o s h o w r o a g a o r b a g m e a o vered 350° o ve 1 5 m u e s a k e u c overed d s h B ak res e rv e m a r a e o m e a o u r c u o f rese B a k e 3 0 m u e s u r m e a a d o u o o h e r d r, a b o u 1 5 e B a e u e dr, � c u m a r a d e
mues
! 2 2
! 2 2
( 1 1 e red pi eapple draied (reere p rp p dr err r apple j ie tabep e tablep ili ae teap red d lr t eap alt le garli, red gree i , it ti k l ie ie giger rt, a
Gz
p e
ace mea a sc bg or sha ow gass d sh Mx eae ad reserve s y r u w h r e m a g g r e e t s e x c e t h o e y o u r o m e a tt se bag securey or cver dsh wh as c wra Refrgre mea, ur occasoay, a es hours Abt r bere erig re reee r k Te derli ake r ride; reere ariade
W D O OK S t o r o lo r t h a n ' .. or 6 se rv i n g '
24
s . Ma k e s e oug h for h o u r s.
5
weet ad r rk ( pag pagee gree p e p p e r, t i t 1 - i h 2 e d i gree
piee 4
e d i i t i t % i h p i e e c u p s h o t c o o ke d r i ce
P r e p a r e S w e e t a n o u r o r k s d i re c e d e x c e p re f r i g e r t e I p a c k a g e p o r k c u b e s n d 1
coer sauce H e a t p o r k c u es o n u gr ea s e d ba k i n g s h ee t i es . H e -O -O ove u i h o , a b o u 7 m i u es 4 c u w e r a d h e s a u c e a r g e sa u c e a
er ad e e e x ure bo s . S r g r ee u m x m er 5 u e o v e r g h y a s m mer o o c ov u e s u ce o r k c , r o J u s e f ore s e r v
erve o rce
Pace mea o o rac oe sha ow ba ba g a or dsh Roas ove mues Mx r e s e rv rv ed ed m a r a d e a h o e y o u r o m e a ae doe, 0 o 0 mes mea d i a g o a y a cr c r o s s g ra r a o c h s c e s
Rrrt h
11
Apcot Ham uet ca be eve hot, a ctue, a wll a cl.
PIO BFF g ha svigs
2
hus Makes 5 8
o 7ou fuy oo oss soo us ou s) o svs ous) o vs, o ovs
c t t on on r c k n o e n h l o rot rt t therotr o tp c t r r o t h c k t r t o t t n d d o ot rt rt t t Rot n ° ° oven ho r nt t trd nd rcot reerve
n m a l l a u c e p a n o v e r l o h e a t n t l p e e e rv rv e are meted ke r emove eat ro oven r exce at cre ly ro met brh et evenl th hl the aprcot lze ake unt I thermoeter r e t er er 1 0° 0° b o u t 0 m n u t e e o v e m t r o ov ov e n F a t e n p c o t o n m e t t h h o l e c o v r r e e u l b r h t o p t h r e a a n n a r m r co c o t z e e k e 0 n t e a n b e eved mmedatel) over and rereate
• Ab
1 0 ite ere erig, plae a
paer. Serve cod
0
efrieated/Main Dishes
LUAU ROAST te n ln tan 2 4 u. Make en f 0 evin Pur te ariae ver te eat cver a rerg erate tri g ccaay
Th tip te eat treter u the ceter th tcet part te eat
Mea 4poun on pok soul Mrne Y2 up pnpp ju Y2 up sl ol up k on sy syup up up lm ju 1 sm ll lov , us lspoons own su 1 lspoon pp mus 1 lspoon soy su spoons sl 1 spoon oun on s spoon poon n
excess a cae fo ea ace ea in ass bw asc bag o shalow bakn g sh M x M a r n a e n g r ed ed e n s ; o o o n e a t F a s e n b a s ec ec u r e l y r c o ve ve i s h w i t h l a s t c w r a Rereate eat nn occas n a a l e a s 8 hors u u s fo fo sv mov uu s fom m sv mn mn ace ea at s d e o n ac a c k i n o en en s h a l b a k n g a n r d i s h n s e e a t h e o e e s o s n c e n e r o thickes a o eat an des not res n f a t R o a s t n ° oen ba s i n g o c c a s o n a l wih eseed arnae u n heoeer reises rs ° ° a b o h o rs
u s p fes
egee/an De
BAKD HAM WITH INAH TUING
OTATO DG
oree no onger han 24 or 24 hors aes en ogh or 4 o 6 servings
5 srvigs
illin 1 pakage (10 e rze pped pia p ded eler a (4 e r te ad piee, draied 2 tlep pped 2 talep alad il teap alt teap peppr t 2 ll ked a lie, i tik (at Y2 d talep ter r agai agai e, elted 1 talep
Cook pina irete on pakage; rain C oo oo k a n t r e e e r y , m u r o o m a n n i o n i n il utl eley i ede i l an pepe Plae 1 lie meat in ungreae aow baking i S p ea ea p i n a m i x t u r e o n m e a t ; t o p w i t o o l i e a n b r u t p w i t b u t t e r C o v er er i t a u m i n u m f o i a r ef ef r ig i g e ra ra t e 6 5 ite ee erng, ae ead e ele ne e e m b l e n e e l l e b l e o o n ere mt a e o n m e g ke m oee oee in ° oe 3 mne To mke e e e e wi e e m i e e o n p k g e e e m n n m eg e m e bke 3 3 inue ee oe ue
ore n oner han 24 hors aes nogh or tat aed ptat p (eg r 4 eig 2 talep pale lake 2 talep itat pped i 1 teap pepaed tad 1 pd rak ter (at 0)
Prepare potat pu a i rete Prepare rete on pakage Sti r i n p a r r e y, y , o n i o a n m u t a r r C u t f a k f u r t er er e n g t w i e , b e i n g a re re f u n o t t o u t o m p t e y troug Arrange ut ie up on ungreae bkig eet e t mixue o frak fu rter rter (T erve erve i mm eia el y, ee ee beow Cover Cover i t p a t i w r a a n r e frf r i g e r a te te B o t 1 in te ee erig, et en tl D g w i t t at il ad/ 550°. i l t a t D 5 ine from eat unti potatoe are go n b r n , 8 t o 1 0 m i n u t e G a r n i w i t e r ry ry tomatoe or tmao wege Seve Iee S e t o ve ve n o n t r o a t b r i B r o i l f r a k f u r t e r a n / o r r i t o p 5 i n e fom ea untl potatoe are glen brown, 5 to 8 minute Garni wit ery tomatoe or tmato we wege ge
LAAGN ore n o oner oner han 24 h rs aes en ogh or 8 o 1 0 servings
rearee gn e a rete n pge 2 eept rear over an refrigerat intea of frezing One o u r minue before ervin , eat vn to Remve aagne frm refri e r at r a n unrap ake unoere unti ot an bubbly to mine 1
•
'
Refrigeraed/Main De
BAKD AAG IG
LAYD HAM I
tor o ogr ta 2 or a og or 8 rvig
tor o ogr ta 2 or a oug or to rvig
2 pd bl pr e 2 e bete 1 p dr brd rb p prle lke 1 tblep itt ied i
Base pkae e 9 e e rze t ree be 1 pka
ace 1 10Y ne dened rea eler p p nae 1 tblep prepared trd s e a n d o p p i n eh th il 2 pkage 3 r 4 ue eh lied ked p redded Ceddr eee p dr bred rb
B a k e Bak Bakee S a u a ge g e i n g u c o v ee i 3 5 0 ° ov e 25 to 3 0 m i n u t e e Af t e r i g a b a ke 1 5
i e b ea ea n w i t m a l l a m o u t ru ru n n g c l w a t e r t e p a ra ra t e a n r e m o v e i c e c ry ry t ; r a n Place bea in ug re reae ae Vqu art caerole
H e a t t ove t o 3 50 50°° L i g t l y y greae grea e 6-c u p r n g m o M i x a l n g re r e i e t P re n t o m o l B ak ake
ucvee 2 minue Spon o at Cover d e r i ge t e i e d t e l .
• Abt 40 ite bere er e red cu ap leauce 2 teao vnegar or o r le mon u i c e eaoon horerai m i n u t e ea a p p l e e a u c e i eg e g a r a n o re
rai emove ake Sauage i g rom oven pour o at a t T u r n o n t o wa wa r m l a e rr t o p w i t a l e auce
a r n i e m i x t u r e e Ver p re t t y g ar
wit
o r a n g e e l c e w i t a n p a r ey ey
Sor so c s sss s c s r cr c s cot c s cor ott c s s o r 3 o s o r s o c ss o r s r r c ss sc s Sss r o r r s o r s r r o s Stor o r o r rrs t r o r o s c r
M x o u p , m a yo y o n a i i e a m u t ; p o n a l t e a u c e o n be a n T o p w t m e a t ; p o o n re m a i n i g a u ce ce o n m e a t S r i n l e c ee e a n c r u m b on a u c e ( T o erve er ve m m e a t e l y, y , ee
below Cover an rerierate • 5 0 ite bere eri et e t 350°. B a k e L a y e r e a m D i n e r u c ov o v e re re u t i l o t an b ubbly, about 0 minute T See Iee Bake u n cvere 350° o ve v e n u n t l o t a n b u b b l y , a b o t 25 25 m i n u t e
LG
' LAMB BABARBU RBU
Sore no onger han 4 hr ae enh or o 8 erving
4 t 5pd eg ab 2 a e gari peeed ad iered p red we iegar p aad i p brw gar (paed 2 tabep tarrag eae teap at 2 gree i (wit tp t it 2i ie a (8 e tat ae
Cut o r 5 s m a l l s l i t s n m e a t w i t h t p o f s h a r p knife; nser garic sliver in sit Place meat n arge platic bag or shalow glas dih Mix remaining ingredients except tomato auce; p o u r o n m e a t asten bag secrely or cover d s h w t h p a s t c w r a p e f rir i g e r at at e m e a t , t u r n i n g o c c c s i o n a l l y , a l e a s t 8 h o u r Abt 3 ur bere erig ree eat r ariade reere ariade. P l a c e m e a t f a t i d e up on rack in open halow roasting pan or baking dih Insert meat thermometer o tip is n center of th cket part of meat and d oe not touc bo ne or rest rest in fat Roa st in 325° oven 2 hours Mi x res resrv rved ed mari nade and tomato sauce Remove meat from oven; bruh meat th ome o he omato glaze Bake, bruh ng s ev ev er er a l t i m e w t h r e m a i n i n g g a z e , u n t i l t h e r m o m e t e r re re g t e rs rs 7 5 t o 8 , a o t 3 m i n u t e s Removee garli c sl ivers efore Remov efore ervng ervng
R e ge g e r a ed ed / M a i D i e
H AR ARY Y LAMB LAMB HA K re no onr han 4 hor a enogh for
4 erin 4 1 2 1 ;
ab a (abt 12 ue ea p bttei tabep itat ied i teap at teap gger teap gd riader teap eer eed teap pepper
V V
rrange me in ngeed baking d x inches Mix remaining ngredients pour on meat Cover and refrgerate, turnng m e a t o cc cc a s i o n a l l y , a t l e a t 8 h o u r s • Abt 2 r bere erig eat e t coveredd 2 hour 3500 . Bake Heary Lam b Sha nks covere 35 Uncover; bake until tender, about 30 minute
I AL VAL V AL ARL ARL Sre no nger han 4 hr ae enogh or
5 r ervin
1 pd bee bee ea ea t it 1 i be Flr 2 tablep teig 1 p ied e ler 2 a i pped 1 a (10 (10 ue de ed rea ie p 1 a (10 (10 u e de ed rea r up 1 p a water 2 t 3 tablep aue u p ed reg ar rie
eat oven oven to 325° Coat Coat meat with fo r Met s o r te t e n i n g i n l a r ge g e s k i l l e t B r o wn wn m e a t n s h o r te t e n i n g S t i r i n r e m a i n i n g n g re re d i e n t our nto ungreaed 3qrt casseroe Cover ighly; be or To erve immediaey, bae 30 30 mi n e lo nge) Cover ad re reigerate igerate mmeae 1 r bere eig eat e t 325. Bake Oriental ea Caerole ncovered 50 minutes I deired, prnkle chopped cashws on top nd erve wth soy ace
*I
pound le lean an pork sho shoul ulder, der, c in o - nch cubes cubes c e ubtitute ubtituted d for h e veal veal..
eee n he
MXCAL CHCKN
SKLLT CQ AU V
tore no onger than 24 hours akes enough or 4 or 5 s e r vi n gs .
tore no onger tha 24 hours a k es enough or 4 servings
hcken 2 tablesoons sala oil broilr-fr ilr-fryer yer 2 to -poun bro Sce 1 btl (7 onces cup watr 1 teaspoon salt
Me nd eee
chicken, cut up
sp icy sauce for tacos
Y2 teaspoon oregano teaspoon instnt minced garlic Y4 cu p instant minced oni on
To 2 cups
sh red redded ded Chedd ar cheese (about 8 ounces)
Brownn He o i l i n r g e k i l l e o r e l e r i rpan. Brow
h i k e n i n o i l o v e r m e d i m h e a o 5 m i n e. Soon o o a. Mix Sae ing re redi di en; po r o n h i k e n . R e d e h ea e a o ve ve r i g h l a n d i m m e r n i h i k en en i d o e , a b o 3 0 m i n e . P l a e h i k e n i n n g r ea ea ed ed b a k i n p n , 9 9 2 i n h e , o r o ve ve n p r oo o o e rv rv i n g d i h . S p r i n k l e h e e e e on op. Cover and reri rerierae. erae. • 4 minutes before serving, heat oven o 400°. B k e e xixi a l i C h i k e n ov o v e re re d 1 0 m i n e nover; bake 20 mine Note: p i e o r o i n o v a i l b l e on m x 1 a n (8 o n e) o m o e, 1 e a p o on h i I i p o wd e r , 5 d rop r e d p e p e r a e a n d 2 a l e p o o n v i n eg r o r l e m o n j i e O m i w a er
rd
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e yo e pou t ry reay ay bore you cook t rererate e stug n e e o earate o te br Stu te br just beore you cook t t eoves too eove e stu ro e br a ergerae ea a stu separatey Use le overs t 2 or ays.
Y2 cup allpurpoe flour* 1 teaspoon salt teaspoon pepper - to Ypound Ypound broiler-fryer broiler-fryer chicken, cut up slices bacon small onions Y2 pound mushrooms, sliced B o q e e G r i
Y2 teaspoon teaspoon thyme leaves leaves 1 bay leaf 2 large srigs parsley rro nd roh 4 carrots, halved 1 easpoon istan
1 1
Y2
chicken bouillon cup ot water cup red Burguny clove garic, crushed teaspoon alt
M i x o r, 1 e eaa p o o n a l and h e p eper; oa
h i k e n w i l o r m i x r e C o o k b an in lage k i l l e n rip; remove baon rom kile n d d a i n r o n h i k e n i n on over ed e d i m h e a a P h h i k e n o o n e i d e o k i l l e 'Coo k a n d s i r o n i o n s a n d m s h ro o m i n o h e r s i d e o s k i l l e n i l m s h r o o m i s e n d er, a b o 5 m i n e s . D r i n o a . T o p r e p a e B o q e a r n i : T i e h m e l ea v e s b a lea lea a n d a r l e e in hee heeee l o h o r p l a e i n
ea ball. Crmble baon; ir n baon, Boqe Garni a n d r e a i n i n g i n re re d i e n . C o ve ve r i g h l i m e r n i d o n e a o 1 h o r . Remove Boqe Garni. Spoon a Cn be erved immediae. Cover and erigere •
A b o u t 2 0 m i n te s beore sser er v i n g, s p o o n o ff fat.
Hea Skie Coq a i nil mixre boi. Cover and immer 10 minte anih eah bow with rig o pare * I f s i n g s e l f - r i s i ng n g f l o u , , decre as e 1 t e aspo n s a o Yz eao.
d/ D 17
LY Store no longer than 24 hours Makes eough for 6 or 7 serngs 3poun olf olfy y chck n 2 o 3poun cu up 3 aspoons sal ppp 8 pok sausg lnks 2 cans (1 ounc ac sw oaos 1 ag clov galc n c aspoon hym o aspoon caynn ppp
l Du dd u w n w l d unl w bl du gly nd mm 5 mu
b d b ee 2 u wn ug n lg n Du 2 bl n u n e edd dd n d b d mg ngdn (T mmdly blw) nd Aou 3 nus fo svng hav ay u u n d u u l d l y y mbly l m bl nd mm 25 mu lg b l l l y Serve Immeiately d u d ul nd ly m bl l m bl n nd m m 25 25 m u n lg bwl nl ly n
efrigerated/Man Dshes
N ASSRO
URY DAN
2 s Mks f svs
2 s s 5 svs
k us) f
ks us ) f ss uc u u u us fu us ss sy, f s s u u w , w u s s
c u u u u fu ss s s s u k us k
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7 us s, k us uu k u y us) s uss, u s s u y us s u R inse frozen f rozen br o c c o l i w t h s m a l l amo n t o spara and e m ov c to spara r n n g c o d wae to e in larg s accystals; d ra i . M l c p b u pan ovr lo w hea. Sr n f l o u a s eso n g s . Cook oe low hea, sing consan, nl mi xre s smooh and b bb
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mov from hat stir in broth and mlk eat s n g c o n s a n , i s a c c b o l s . o l a d s i i e . S s g , c c k , b o cc cc o , m s oo oo m s a n d o l s s .
X X
o n o n g r ea ea se se d b a k n g d s h , 2 ichs T o ss cmbs n meted b ; s p i n k e c ms b a k e d i m m a t l y . ) C ovr o n t o p . ( C n b ba reg. servin g , h e a t o v e n t o befo re serving A b o ut u t 1 V2 ho u r s before s. d 4 5 m t s. vd c o v ol s s kn C C h c 35 0 °. B a k C
•
ove;; b a k t l h o t a n b b b l y , bo u t 2 5 U c ove
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C o o k broc bro c c o l i a s d irect irected ed o n p a c kag e xcep s i m m e r o n l y 3 m n u tes; d r a i n . M e l t b utte r i n d i m s a ucepan o vr lo w ha. S i r i n f l o u r . Cook o v ow o w e , s r i n g c o n s t a n t l y u n t i s m o o a d b u bbly. Rm ov e fom heat; he at; s i r i n ccke bo. Ha l sace boils Boil and s t i r mint move from hea hea stir in hrr a d n m e g g G e n l fo fo l d i n w h ed ed c re re a m a n d c ces.
Y YXXY
A ra ra n g b r oc oc c o i n g r e as as ed ed b a i n d i s h i n c e s o w i t h ke ke . . o r sac on mat. Srinkl c cese on to. To se se im mda , se below.) Cov Covrr an d efrgerae
u us f s, 0° 0° B a k T u r k y D i v a u n c o ered u n t l h o t ,
b o 5 m n s Se r ve Im mdi mdiaa tely: S e o ve n co t ro l at b r o a n d / o r 5 50 °. B ro i l w i t h t o p o f d i s h 3 t o 5 n c e s f o m e a u n i l c h e es s g o l d en b o w n . To
* C h i c k e n b r o t h can be m a d e by by d i s s o l v n g 2 c h n b o u l l o n c u be s o r 2 t ea s po o n s i n s t a n t h i k n bo u i l l o n i n ! c p s b o n water, or se c a n n e d c c k n b t .
e r i g e r a e / M a n D s h e s
IH BAK
IK I A A
ore no onger han 4 hors aes enogh or 6 servings
ore no onger han 4 hors aes enogh or or 3 servings
2 % 2 % 1 1 2 %
onds fresh or frozen frozen cod, ike, ollack or flonder filles c all ose flor flor easoons salt easoon eper easoon dill weed c milk cs croons c ber or margarine, meled
If ish ish is frozen, frozen, thaw Heat oven oven to 35 Cut i s h i n t o s er e r vi vi n g p i e c e s M i x l o u r , s a l t a n d p e p per Coat ish with lor mixtre Arrange ish in single layer in ngreased baking dish, 3 V V X 9 X 2 i n c h e ss S p r i n k e d i l l w ee ee d o n i s h p o u r m i l k o n t o p B a k e u n c o ve ve re re d 4 5 m i n u t e s To s s c ro ro u t o n s w i t h b u t t e r s p r i n k l e o n i s h T o s e rv rv e i m m e d i a t e l y , b a ke ke 0 m i n u t e s l o n g e r ) Cover an d refrigerate 40 mines before serving, hea oven o 350°. Bake Fish Bake uncoveed 30 minutes Garnish with lemon slices and arsey
1
1 Y2 % 1 1 1 1 8
ond fresh or frozen walleye ike files easo ea soons ons sal easoon peper small onion, hinly sl iced omao, eeled and c ino Y2-inch slices ablesoon lime juice ablespoon salad oil ablesoon snied arsey ied rie olives
fish is frozen, frozen, haw Arran ge ish i n un gre greased ased b a k i n g d i s h , 8 X 8 X 2 i n c h e s Se Se a s o n w i t h s a t a n d p e p p e r Co C o ve ve r i s h w i t h o n i o n a n d t o m a t o slices sprinkle lime juice salad oi and parsley o n o n i o n a n d o m a o T op o p i h o l i v e s Ca Ca n b e baked immediaely) Cover and refrigerae • Abo 5 5 mines before serving, hea oven o 35°. Bake Pie Fiesta covered 30 minues Unc ov o v e rr b a k e n t i l i s h a k e s e a s i l y w i t h f o rk rk , about 5 minutes Garnish with ime wedges
Y HAI Bt AK AK F B R
haw froz froze e fs fs i is origi al wrapp i g er col rig waer Measre oher i greies wh le fish haws haws Com b i e i w i h h o h e r i g r e e i e s wh wh i l e s i l l chil le Work Work ickly efrgera efrgeraee im me iaely Clea freshcagh fsh a once efrigerae or p n ice immeiaely
ore no onger han 4 hrs aes enogh or 4 servings
2 3 1
Y 2 1
ouns fresh or froen halib saks (abo 6) saks ablesoons soy sac easoon ginger easoo n ga rli c powd er easoons sugar easoon grae lemon l fres lemon e c waer
ish is froen haw rrange ish in single l a y er er i n s h a l l o d i s h M i x r e a i n i n g i n g r e d i e n s por on seaks Cover and rerigerate • Abo 20 mines before serving, se oven con rol a broil and/or 550. r r a n g e S o y H a i b u t Steas on roier rack rserve marinade for basting Broil steaks with tops about 3 inches f r o h e at at u n t i b r o w n , 4 t o m i n u t e s B r u s h with reserved sauce turn and brush agan Broi until ish lakes easily with ork, 4 to 6 min e s G a rn rn i s h w i t h p a rs r s l e y a n d e m o n s i c es es , i f d<sired
aa D
YJ
SHRI I TRNA TRNATONA TONA
To Serve Immeate Have ready cabbage
Ste n lnge than 24 hus ake enugh 5 6 seigs
leave c p i v e r e d a l m o d l i m e w e g e ake oil package o hrip o bakig hee ad rice mixtre covered i 3° ove 2 mie L i e a l a d b o w l w i h c a b b a g e l ve ve S i r a l m o d i o r i c e m i x r p o o i o ow ow l T p w i h h r i m p a d a c e g ar ar i h w i h l i m e wedge
Bae 1 2 ounc�s
frozen cleaned raw shri mp frozen
Marnade
1 1
cup creamy talian salad dressing alespoon soy sauce easpoon pasley flakes
eetabe and Seaonn 2 alespons salad oil 1 medium onion, diced
cup choped green pepper pound fesh ushrooms, trimmed and sliced, or 1 can 2 ounces) mushroom sems and peces, drained talespoon soy sauce
Bae 2 cups cooked rice 1 can 8 ounces) crushed
drained
pieapple,
R i e r r o z e e h r i m p w i r i g c o l d w a e r o r e ov o v e i c e g l az az e l a c e h r i m p o 1 8 X 1 2 i c p i e ce ce o h e av avy y a l m i m o i l M i x alad d re rei i g 1 abl epo oy oy a a ce a d he p a r l l e y l l a k p o r o h r i m p W r a p h r i m p ec e c r e y h e o o i l a d r � � r i g e ra ra e H e a o i l i l a rg r g e k i l l e o r e l e c r i c r yp yp a o o k a d i r o i o gr g r e e e p e pp p p e r a d d m h ro ro o m oil il oio i eder Remove rom hea ir i 1 ablepoo oy ace he rice ad peapple lace mixre i greaed 1qart caerole (To erve immediaely ee right over ad rerigerae • 5 5 minues efore serving, have ready: cabag leae YJ cp livered al mo d l i me wedge wedge ae rice mix re covered i 37° 37° ove 1 5 m i n e p l a c o o i l p a c k a ge ge o r i m p o b a k i g e e e i o e e a k e i l r i c e i o a d h r i m p a r e e d e rr a b o 3 m i e . L i e a l a d b o w l w i h c a b b a g e l ea e a v e e S i r a m o d i o r i c e m i x re p o o i o b o w l T o p w i t h h r i p a d a c e g a r r i h w i h l m e we w e d ge ge
HOT SHRIP AD AARONI SAAD Ste n lnge than 24 hus Makes enugh f 4 t 6 seings 1 1
Y2 2
package 8 ounces) macaoni and Cheddar dinner can (Y2 unces) shrimp, rnsed and dained c up chop ped cele y cup chopped gherkins hard-cooked eggs, chopped
ook macaroi ad heddar dir a direced package Sir i rma iig igredie o erve immeiaely hea irrig occaially) ovr ad rerigerae Aout 1 5 minutes eore serving, sir in cup water. o v e r H o S h r i m p a d M a c a r o i S a l a d i g h y h e a o v e r m e d i m h e a i r r i g o c ca ca i o a l l y i l h o tt a b o o 1 2 m i e
W
Aout Quanttes
Shrimp: 2 cas
ces each) mei m sri mp 1 pack package age (12 ce ces) s) r r e e c leae shrim. To Make Cups of Cooked Ric B r i g cp re regl gl ar rice easp easp sal ad cps waer o a boil s s i r r ig ccsiay. ece hea ck i ghl c c-ered or or 1 m i es. eme eme rm he; l wi rk. Coer ad l e sa o o 10 mi e e..
/ BAKED AVOCADO-CRABMEAT SAADS
CRAB SES
ore no loner hn 6 servns
ore no loner hn 8 servns
2
hours Mkes enouh for
2
hours Mkes enouh or
1 can (7 (7 ouncs) cama, an an o 2 hacook ggs, chopp cup fnly chopp sw pckl o pckl lsh cup sala ssng o ay sou cam teaspoo sa tea teaspon spon ed epe sauce
Fn 1 can ( ( ouncs) cama cama an a calag emov 2 alspoons chopp pmno 1 hacook gg, gg, cho ppd 1 alspoon chopp onon cup chopp cly aspoon sal cup may mayonnas onnas
s an To To n 3 p avocaos cup shd Swss chs
Psy 2 cups all-pupos flou aspoon on sal 1 aspo 2 c u p p l u s 2 alsp alspoons oons s honng 4 o 5 alsoons col wa
l l v v l v lw lv v v l v v l l l w Y l l l mly) v l w w 3 0 mnus bfoe svng, ha on o 40° l v l ly
111
ll y y l l w w l l y l w l , l l l m l l wl w ) ) l l l v l ll l l l l l 8 yy l w w v w m l w l ly ll ll vl l ll v mly v 5° v 5 m ) v w l w • 4 0 mnus fo svng, ha on o 425° ll v ll v ll l wll w y I s in se-r si n lr lr i sal r Pasr Pasr Pasr ade ih se-rsn r diers in ar and exr e
k Avooabma aa
2
td/
poon af e faked samon ono e cucumber sces
J E I E D S S M M N F
oe o oge a 8 sevgs
2
ous Maes eoug fo
ean nvlos nflavo glan c col wa 1 cus olng wa V c lmon jc 1 alsoon vnga asoons ons sal aso ase 1 c cho cy mm ccm ,, cho cho mm ccm, hnly slc cans 1 oncs ach salmon, dand, flakd and on auce c a y so cam gn , fnly cho asoons sn asly asoons sn chvs aspoon sa ah ppp
J e e a m o n L oa oa f
rikl gelt ld ter t te tr blg ter grdull it gelti tir util l l t i d i l d i l e m u e d lt l I ter bl, m eler d ed u umer rrge umbr li i bttm l p , X 5 X 3 e e e e r l t e l m , t e u u m b e r e l e r m i t u e d r e m i i g lm le u r g e l t i l m C l l u t l e tt i ue i grediet Ce d re rerigerte rigerte • Js fo svng, loosn Jll Jll Salmon Loaf fom mol nv ono svng l l a . r i u i e r r e u e i t l d
R e rir i g e ra ra e e d / M a n D s h e s
113
L o os o s e t h e s a l m o l o a f a ro ro u d t h e e dg d g es es ; d p t h e a t o h o t wa w a t er er t o u m o d
TUNA MACARONI SAAD
Store no longer than 4 servings
48
hours Makes enough for
Base macaon, cook an a n 1 cup low macaon, 1 can (9 ouncs) una, an 2 als poons chop p on on 1 o 2 alspoons alspoons chopp a ash sh Y cu p cho pp gn ppp Dressg Y c u p mayonn as � aspoon y musa Y aspoon sal aspoon ppp alspoon lmon juc
Mix Base ingredients. Mix Dressing ingredients; p o u r d r e ss ss n g o n m a c a ro ro m x t u r e a d t o s s.s . C o v er e r an a n d c h l l a t l e a st s t 3 hours. (Ca be served i m m ed ed i a e l y . ) Ju fo svng, ln lag owl wh gns o plac luc cups on pla F l w i t h T u n a
Macaron Salad.
C R AM AM Y T U N A C H E E S M O L D
Store no longer than servings.
48
hours. Makes enough for
4
1 vl unflav gl Y1 cld wat � c bilin wtr % cp dic clr c up mnc onon c up chopp gn ppp c a n (9 (91 1 ou n ce s ) t u n a , d ra i n e d aspo on sa l � aspoon lmon p p p c up u p s h s h ap Cha chs cup mayo nn as
Sprinkle gelatin on cold waer to softe. Stir b o i l i n g wa w a t e r g ra ra d u a l y i n t o ge ge l a t n ; s t i r u n t i l g e l a t i n s d i s s o l v e d . i x n r e m a i i n g i g re re d ets. Pour salad in o 4cup mold . Co er ad chill until firm. (Can be served mmediately.) u fo svng, loosn Camy Tuna Chs Mol fom mol; nv ono sving pla G a r i s h
•
w i t h g re re e n s
Rfri t d / i D i s h s
NA ASSROL
BAKD B ANS
Sre lger ha 24 hurs Makes eugh r 4 6 sergs
Sre lge ha 5 days Makes egh fr 6 8 serigs
Saue 1 nvlop (1 o 2 ouncs) wh sauc mx alspoon panu u
1 poun navy o pa ans (aou cups) poun sal pok (whou n) mum onon, slc cup own suga (pack) 3 alspoons molasss aspoon y musa aspoon ppp
Bae macaon, n, cook an an 1 cup l ow macao ach) una, an cans ( ouncs ach) 1 can 4 ouncs) mushoom sms an pcs cup chopp gn ppp cup slc p p olvs 1 o easpns seasoed sa ogano o aspoon ogan aspoon ppp Toi sh Cha chs 1 cu p sh (aou 4 ouncs)
Prpae 1 cu p ed ed iu whi t sauce as d irected o sauce ix package Stir i paut butter M i x i a c a ro ro i , t u a , u s h r o o s ( w i t h i q u i d ) a d r a i i g i g r e d i e t s e xc xc p t c h e e s P o u r i to u grease greasedd 1 2qu art cassroe Spri k e ches o top (o serve iediatey, bake u c o v r r d i 3 5 o v e 3 i u t s ) o v r a d rfrigrat
• 5 0 mnus o svng, ha ovn o 350°. ak Tua assro covrd 3 iutes U c o v v r b a k e 1 i u t e s
J u" aai
h
h
To ake Cup of Cooked Elbow aaron Dop p ebo on on nd
espoon s in o / / cps o pd boi i ng e e B in g e e o pd bo n e e k nes sng consn ove pn igh nd e ove o he e he pn nd c eed o 0 ines Din Rine m ni ih d e e
Pace beas i arg saucepa Add ough water to cove beas Heat u t i w a t r b o i s B o i i u t e s e o ve v e f ro ro h e a t c o v r a d s e t a s i d e 1 h o u r T o k e e p be b e a a s coverd with water, add sa aout of water if cs s a ry ry S i e r c o v e r r d u t i t d e , a b o u t 1 h o u r ( D o o t bo bo i o r b e s w i b u r s t ) D r a i beas rserve iquid H e a t o v e t o 3 3 . u t s a t p o k i t o s v v e a a p i c e s a y e r s a t p o r k b e e s a d o i o i u g r e as as e d q a r t b a p o t o r c a s s e ro ro e M i x 1 u p of of t h e r e s e rv rve d i q u i d , t h s u g a r , o a s s s , u s t a r d a d p e p p r p o ur ur o b e a s d d e o u h of the reaiig reserved iquid or water) to aost cover beas over tighty bae, stirrig occasioay, hours cover bke 1 V2 h o rs oo s i hty ovr ad refrigrate
• 1 5 m nus o o svng, pac 1 can (8 ouncs) omao sauc an Bak Bans n l ag skill ook
ovr diu heat, stirri occasioay, uti bubby about 15 ites
Refrigerated/ai ishes
liM-MB W
HY DW LO
Soe no onge hn 24 h e gh o evin
Se no ng h 24 ho enoh o 6 evin
1 cup rie large lima beans Y cus water wate r Y cup wate wate 3 tablespoons lour 1 can (16 oun ces) whole tomatoes tomatoes 1 cup sliced celery 3 meium carrots cut into inch pieces Y cup choppe choppe onion 1 tablespoon salt Y4 teas teaspo poon on pepper 1 bay lea 1 container roen Mini eatballs (page 10)
red
e a b e a s a d 4V u p s w a e r b i i g i u e B i u er er e d 2 m i u e s e m e frm ea; er ad se aside u r . dai er a d t h e eat e t 375 ° . i x c u p w a er f u r s t i r i t b e a a s . H e a t s t i r r i g c a s i a u t i m i x t u re re b i s a d t h i k e s t i r i e ge ge tbes sat pepper ad ba eaf. Heat uti m i x t u r e b i s . C e r t i g h t b a k e 1 u r s dd frze meatbas. T sere immediate v v er er a d b a k e u t i m e a t b a s a r h t a b u t 1 h u r. Cver ad refrigerate.
0 minutes beore serving heat oven to 35°. Bake LimaMeba ew ered ui eabas are , abu 30 i u e s
Tm' Tm ' d
When you mae sandwiches the niht beoe, always butte bead iht to edes, so othe llins wont sok in. Wapp whole sandwich Wa sandw ich i n p lasic ba o wap Close ihly. Wap eens and omao slices sepaately A ew tasy combinations: sliced bee and sliced adishes a dishes on nlish m u uins ins l unch meat and sliced olies on con muins.
loa (1 poun) unslice white brea (about 8 inches long) ut ter ·Mixtu re cup sot butter or margaine 3 tablespoons instant mince onion 3 tablespoons prepare m ustar
1 tablespoon poppy see 1 tablespoon lemon juice Dash cayenne re pepper
illin
1 slices wiss wiss cheese cheese 1 thin slices slices uncheon meat C a re re f u y r i m r u s f r m p p f b r ea ea d a k e 6 diaga cus a equa ieras frm p f af amst btm ix bter i, m u s a r d , p p p y s e ed ed , e m u i e a d a e e ed pepper. es ere 3 a be sp s bu t e r m i x u r e p r r a d em em a i i g b e r m i x u r e i u s erae 2 cheese sices d 2 mea sie i ch t s t i k u t i g h t a t eac u t a w i g e a ch p ad sies f af pread reserd ber mixure p ad sides f af sr immedie, see bew) rap i ayduy a u m i u m f i i a d re fr i g e r a e 1 hour beore serving heat oven to 35°. a e wrapped Heary adwih Lf ugreasd b a k i g s e e ; pe p e f i B a ke ke 30 i u C e r a a f w i f i ; b ak a k e u , a b b u 20 m i ues sere, sie rug a diaga u b e we we e m e a s i e a d b r ea ea d
T Seve I e e P a e f i g t g re r e a se se d b a k i g s h e et et . a k e i 3 5 ° v e 1 5 m i t e s . C C e e r a f w i t h f i b a ke ke 1 m i u t e s .
R e r ge ge r at at e d a D s h e s
Y H ore no onger han 24 hors akes enogh or
4 o servings
try 1 cup al-pupose fou* teaspo salt cup pus 1 tablespoo shorteig 2 to 3 tabespoos cold wate
i t u r e i t o p i p a . a k e i 4 4 5 ° o e u t i i g h t b ro r o w 3 5 t o 4 4 i u t e s . e utes beore cuttig. er pie has baked 5 m i u e s h e a T o m a t o S a u c e . S p oo oo s a u c e o wedges of pie. u i n g l i i n g l o u o i l o o d i l i i n g l o u d i n l o n d u
E n h Mixt 4 eggs
Y4 cup cup mik cup dice salami Y cup diced pepperoi 2 cups s hedd hedded ed moz mozzaea zaea ch eese (about 8 ouces) teaspoo basi Y teaspoo oregao teaspoo peppe
LOI A AOL OL ore no onger han 24 hors aes enogh or 4 o servings
B 2 pack packages ages 2 2
omto S 2 tabes oos chopped oio 2 tablespoos copped gree peppe 1 tabesp tabespoo oo butter or margae margae ca ( 8 oucs) tomato sauce
teaspoo sat Y4 teaspoo peppe
• About 5 0 miutes befoe sevg, pace pastry gg a d c h e e s e ied pie pa o ov ack P o u r e gg
Y
8
V
P r ep ep a re re P a s r y M e a s u r e o u r a d easpoo sa io bow. Cu i shoreig horoughy. p r i k e i w a er er , 1 abespoo a a ime, miig ui a our is moiseed ad dough a m o s c e a s s i d e o f b o w 1 o easpoos waer ca be added if eeded) Gaher dough i o a b a o i o c i r c e i c h e s a r ge ge r h a i e r e e d 8 i c h p i e p a o i g h y o u r e d c h covered board od pastr i ha the i ha a ga ga i ; p a c e i p a w i h p o i i c e e r a d u f o d . r i m o e e r h a g i g e d g e o f p a s r y 1 i c h rom rim of pa Fod ad ro pastry uder, e e e w i h p a ; u e . C o o e r p a s ry ry i e d p i e p a with pasic wrap ad refrigerae. Mi Egg ad Cheese M itu re i gredies Coer ad rerigerate. C o ok ok a d s i r o i o a d g r ee ee p e p p e r i b u e r u i o i o i s e e d e r . i r i t o m a o o s a u c e, e, 1 e a s p o o s a a d / easpoo pepper. Coer saucepa ad refrigerae.
(10 ou ces each) foze chopped chopped sp iach tabespoos micd oio tablespoos lemo juice cup sh redded Cheddar chese had-cooked eggs, sliced
S 3 tablespoos 3 tabespoos
butte o magaie four Y teaspoo sat Y teaspoo dry mustard teaspoo peppe 2 cups mik oppin cup dry bed crumbs 1 tabespoo butter o magaie,
meted
Cook spiach as direced o package; drai. ir i oio ad emo uice pread spiach i u g re re as as e d b a k i g d i s h , 8 8 i c h e s p r i k e c h e e se se o s p i a c h ; o p wi wi h egg sices. Me 3 abespoos b uer i saucepa oer ow h e a . i r i o u r a d s ea ea s o i g s C oo oo k o e r ow hea, sirrig cosay, ui smooh ad b u b b y . e o e e fr f r o m h e a a ; s t i r i m i k . H e a , sirrig cosay, ui auce bois oi ad s i r 1 miue. Pour o eggs o s s c r u m b s w i h m e d b u e r ; sp sp r i e r u m b s o sauce (o sere immediaey, hea oe o 40 ; b a k e u c o e r e d 0 m i u e s ) o e r a d refrigerae
4 0 miutes before servig, heat ove to 400°. a k e g g s o r e t i e C a s s e r o e u coered 3 miues
R e f r e e r a a e d / a D e
11 7
Q U I C H E LO R RA RA I N E Store no longer than 24 hours. Makes enouh fr 6 main-dish ervin ( appetizer serving)
Py
P he e ixe i he ie he ve ck
u us fu s s s s u us s ss
Be
ss u u), sy f u s u ss s us) u
E ixue
s us s s s su s s
Prepare Pa Pa ry: eau eau re lu r ad eap al bwl u re ruly Spr l e waer waer ablep a a a me m x ul all lur mseed ad du alm clea de f bwl bwl ( eaps eaps waer ca be added added f eeded) eeded) aher duh n a ball Rll crcle ce larer a v er er e e d 9 9 c p e p a l l y l u r e d c l h cve cv eed ed bard bard ld pay pay al e alf a a a p l a c e p a w p c e e a d u fld rm vera vera ede ede f pary c frm rm f pa Fld ad rll pary under eve w pa; lue Sprle bac cee ad asylned pe pa ver w plac wra ad refrer re frerae ae Bea e e l ly; bea bea ema rede ver ad re refre freae ae
•
u us f s, sy m u e a d r e p u r p e p a a B a e 5 ° v e 5 m ue Red ce ve empera ure ° ba e ul e ered c rm ede cme u clea abu 5 me le Le sand 0 u e b ef e f re cu * us ng sls ng lu, m sal m Pasy Pasy mad mad wih slsng lu di in v and eue
Bke he qche ul kne i seed ich he ede ces u cen
Q u i c h e L i e
118
Rg ad/ p zs
Apptiz F TRIYAI TRIY AI AOS
oe o loe h 8 hos
pou f slon sak o f ou sak, nchs hick cup soy sauc sauc cup wa alspoons hoy aspoo galc sal aspoo allspc aspoo gng
Trim at ad be rm meat cut meat i i c h s t i s . C u t e a c h s t r i p i c h p i e c es es . x r ma m a g i g re re d i e s p u r m e a a g a s s b C ve ve a d e r g e ra ra a e a s t h u .
• 0 mns bfo svng, s conol a oil and/or 550° Hav ady 2 b u c s g i s . T r m g r e e p s r m i i s c u t i s i t i c h p e c es e s . R e s er erv e m a r a d e a t e r a t e 3 p i e c e s m e a t a d 2 p i e c e s e a c skeer. kab s h tps 3 ch es m a b r u s h i g c ca ca s a y i i h marade, 3 t m i u t e s e a c h s d e . T s e rv rv e , s p s m a a m u t r es es e rv rv e d m a r i a d e m e a . . No 1 u d e c h i c k e m e a t , c u t ich peces, ca be substiud meat.
To Cha Chacoal coalgll gll C k k a b b s h i b a c h v e
h t c a a s , u r i g re re q u e y , t 1 5 m i u t e s . Use a hibach i a vetiated pacea irepace ith the drat pe, ear a pe id r u t d r s . u d g e h t c a s ii h a g r i t h e r m m e t e r r h d y u r h a d , p a m t a rd rd t h e h e a t , e a r t h e g r i d . I y u h a ve ve t i t h d r a a y u r h a d i e s s t h a t h r ee e e s ec ec d s , t h e c a s a r e h t a b u t ° ° )
R e f r i g e r at at e d / A p p e t i z e r s
DVILD GG
MAIAD HIM
Store n longer than 2 4 hors Makes enogh or
Storee no longer than week Stor
servings 6 ardookd gg
taoon tapoon dr mtard tapoon ppr 3 tablepoon lad dreing ingar or ligt ram 20%)
Cut peeed eggs egthwise ito haves ip out yok; ash with fork Mx i seasoigs ad saad ressig Fi whites with egg yok i x t u r e , h ea e a p i g i t i g h t y . A r r a g e o a r ge g e s e rv rv ig pate. (Ca be served iediatey) Cover pate with pastic wrap ad refrigerate VARIAINS atlaord ild Egg: e c r e a s e s a t t o
t e a sp s p o o o a d s u b s t i t u t e c u p p u s 1 t a b e spoo catsup for the saad dressig ild Egg wit li: ecrease sa t to / tea s p o o , o i t d r y u s t a rd rd a d i x / c u p f i e y y i c ed ed r i p e o i v es e s a d s teaspoo curry powder io egg yok ixture Zt il Egg: ecrease sat to / t e a s p o o
a d i x o e of of t h e fo fo o w i g i t o t h e e g g y o k ixtre c u p f i e y s h r ed ed e d p r o c e s s A e r i c a cheese 2 tabesoos sipped parsey 1 t e a s p o o h o r s e ra ra d i s h
T e
eeate es t ate yo by te U se te wtn a week. Letove e wtes wll keep n te e eato n a covee a 7 to 1 0 ays. Cove letove yolks wt wat an stoe n a ovee a o 2 to as
1 2 tapn alt 1 aka 2 on ron land raw rimp oil and ingar alad dring 1 ba la rd
H e a t c u p s w a t e r a a d t h e s a t t o b o i g A d d shri; heat uti water bois Cook uti s h r i a re re t e d e r , 1 t o i u t e s ; r i se se q u i c k y with ruig cod water to coo M i x s h r i p , s a a d d r es e s s i g a d b a y e a f C ov ov er er ad refrigerate at east 2 h o u r s ( C a b e s e r v e d iediatey) Note: T w o c a s o u c e s e a c h ) e d i u s h r i p rir i s ed ed a d d r a i e d c a b e s u b s t i t u t e d for the ceaed raw shrip
ID AH tore no longr than 8 days Makes qart
1 1 2 3 3
a 29 on pa l drained on ingar trin innamon tik wol lo
P a c e pe p e ac ac h h a v e s i 1 q u a rt r t j a r H e a t re re a i i g i g re re d i e t s u t i s yr yr u p b o i s P o u r o p e ac ac h e s c o o . C o v e r a d r e f r i g e r at at e a t e a s t 8 h o u r s VARIAINS S id Ariot: u b s t i t u t e 1 c a (30 o u c e s )
apricot haves, draied, for the peach haves Spid Par: u stitute 1 ca 29 o u c e s ) p e a r h a v e s , d r a i e d , f o r t h e p e a c h h a v e s ; to 1 teasoo red or gree food co or ca e add ed t o s a uc u c e P e ar a r s w i be f u y c o o re re d i 1 h o u r s Sped Pinple: u b s t i t u t e c a (30 o u c e s ) p i e a p p e c h u k s , d r a i e d , f o r t h e p e ac ac h h a v e s
egee e ze
O O
O
So n ng hn hn 48 h a enh 6 e vin vin
Se n ne hn 4 h nh vin 1 (10Y e deed bee br
2 edi ber beri 1 e e eer i ed i e i 1 % b t e r m i l
P a r e o e o f e c u c u e r r c u o c u c u e no %nc lce eerve x of e unpare lce for gr wrap n lac wrap an rergerae o u r c u p u e r k n o l e e r a d h a e c u c u e r l c e B e a a o n g p e e u n oo A reanng cucumer lce, e a l , p e pp pp e r a o n o n B e u o h a o u n u e S r n r e a n n g u e r m k Co C o ve ve r an refrgerae a lea 2 hour (Can e erve meae
•
A ervi ie ri e ervi ber S i reerved ber ie
OO S n nge hn 4 y a enh 8 eving
2 (10 bee t ie er
M conomm oo jce we e rog C e erve edel) Cover n regere
•
A ervi ie et Rb r erve d G a r n w h c u c u m e r o r r a d l c e ,
ere
bi* 1
( 1 6 es) e s) shes shes i bees bee s p r ed d ed bb g e
2 be ied i e r e e e
e a o o , ee ee ( w u , c aage aage,, o n o a u g r u x r e o l euce ea er uncovere 5 nue S r n leon uce Cover and cl (Can erved meael A ervi ie e ervi r it dir r re re Bee both can b made by dol vn b e e f b o i l l o n c b e o e o o n i n n b e bbo o i o n n c boilin e.
VO Se n ne hn y e enh 8 vin ! ! h)
1 i red
3 ie i be 1 er % e t Y i 1 % it ed 1 Y i
e onon ollon ce wer and l a r g e a u c e p n u n l x u e o o e e u c e e a c o ve ve r g h a n e r n e e o v e fro ea r n c u p l k k Mx n poao p u f w f o r k e a u n l f l u f S r n Y c u l k g ra ra u a e a a u u n ou ou o C o v er e r c l l o r o l 5 ie bere ervi ve red 1 c p gh crea (20 ppe ce o waer cre S r c re re a n o o u p w h f o r k e a v g o o u l S e r v e n m a l c u p o r o w r n k l e n p ed ed cve o op
•
Refrge rated/ Appe t zers
GDD GG DI
ING ING A DI
Soree n o onger Sor onger han 48 hours Makes 2 ups
Sr n ngr han 24 hurs Maks 2 us
hadck� ggs finl chppd cp annais saad dssing 2 tablspns pickl lish 1 tablspn btt agan sftnd 2 taspns n ic 1 taspn pad sad 1 taspon salt Y ta tasp spnn insant incd nin taspn d ppp sac tspn ppp
M a ngredents Cer and refrgerate Ch at east h u r s ( C a n b e s e r e d e d a t e y ) t r b e f re re s e r n g
p ac kge ( 3 o u n c es) ccrr am c h eese eese,, s often oftenee d
1 cp dai s ca 1 cn ( nces tna dained and ked cp choppd stfd livs 2 tablspns snippd chivs taspns ns hosa hosadish dish 2 tasp 1 aspn Wcstshi sac taspn salt
M r e a a h e e se s e a n d s u r r e a a u n t s t h tr n reanng ngredents Cer and refrgerate Ch at east hurs (Can be sered e d a t e y ) t r b e f re re s e r r n g
BAVAIA DI
IA IA DI Sore no onger han 48 hours Makes 2 us
u p s d a ry s u r re re a a n d 1 e n e p e (abut une) f yur farte saad dress n g P a r e sa sa n g a r h e e s e r b u e h e e s e ) r 1 enepe abu t unes) spaghett s a u e C er e r a n d r e f r ge g e r at at e C h a t e a s t 1 h u r ( C a n b e s e r r ed ed e d a t e y ) t r be be f re re serng
Y
Sre no onger han 48 hours Makes a ou 1 u
3 tablspons livst 1 cp dai so ce 2 t a b spns st pick lish
M a s h e e rw r w u r st st w t h f rk r k M n s u r re re a g ra ra d u a y u n t s t h t r n p k e r e e s h C e e r and refrgerate Ch at east 1 hur (Can be sered edaty)
GALI GAL I HS D
DI WD DI
Sore no onger han 5 days Makes abou 2 ups
Sore no onger ha days Makes abou 1 us
1 Y 1 1
cp dai s ca cp an an nais nais saad saad dssing tablspn dill d taspn sasnd salt
M a ngredents Cer and refrgerate Ch at east 1 h u r ( C a n b e s e r e d e d a t e y )
2 cps cad c ttag chs 1 di clv galic cshd cp chppd livs 1 tablspn ilk
M a n g re r e d e t s C e r a n d r ef e f r g e ra ra t e C h a e a s t 3 h u r s ( C a n b e s er e r ed ed e d a t e y ) tr befre serng
er gerate App et zers
NAPOLIAN DIP
H APPL
Store n o longer longer tan 3 days. Makes abou t 1 cup.
tore no longer tan 5 days.
2 taespoons ml 2 pacages ( 3 onces each) ceam cheese softened 2 talespoons chl sace 2 talespoons gated Pamesan cheese teaspon oegano leavs 1 teaspoon hoseadsh
1 ja o nces) pasteed pocess sha p Amcan c heese spead 1 ja o nces) pasteed Nefc he and le ch eese pead 1 pacage ( 3 onces) ceam ch eese so softened ftened Galc salt ocesteshe sace Papa
t i r m i k gr g r ad ad u a y i t c r e am am c h e e s e. e. ix ix i remaiig grediets. Cer ad rerigerate. C h i a t e a st s t 1 h u r . ( C a b e s e r r e d i m m e d i a t e y.) ti bere serig.
LIVRUR PRAD Store no longer tan 4 8 ours Makes about 1 cups Y pod lvews lvews 1 talespoon seet pcle elsh cp mayonnase o salad dessng 1 t alespoon catsp 1 teaspoon pepaed mstad ash ocesteshe sace
ash ierwurst with frk; mix i remaiig igrediets Press pastic wrap t surace s p r e ad ad a d r e e r i ge ge r a t e . C h i a t e a s t 3 h u r s . (Ca b sered immedatey.)
See Lewst Spea w th ye cackes pmpe ncke o othe thnly sl ced da ea.
eat a greiets except pap k a s m a m i x e r b w w s p e ed ed j u s t u t i s m t h . C e e r a d c h i a t e a s t 8 h u r s . ( C a b e s er e r e e immediatey.)
Jst efoe sevng shpe cheese xte nto xe d p a p e r ; al. p r k e p p r i k a p e c e f w a xe cheese ba i paprika t cat. d ba i t a p p e s h a pe pe b y m a k i g s m a d e p re re s s i r stem ed. yu ke, i sert a ce ad a s m a e a f . e r r e w i t h c r a c k er er s s a c k s
AMON PARY BA Store no longer tan 4 days M a k e s enoug or about servins 3 cus
acage (8 onces) ceam cheese 1
sotened can (16 onces) salmon daned and flaed aespon eon ce taespoo ated onon esoon d se teaspoon sat
ix a igredets. Cer ad ch i at east 8 hurs. • At sevng tme have eady cup chpped w a u t s r p e ca ca s 3 t a b e s p s s i p p e d p a r s e ad crackers. i x t s a d p a r s ey ey . S h a p e s a m m i x t u r e i t a r u t m i x t u re re . e r r w i t h c r a ck c k rs rs .
Reerted/Sds
Sld CGE-IME SD Stor no lonr than 3 ays. Maks ouh for ervins
us ol s ouns h lmflvo ln 1 u n u 1 soon vn soon sl us m o hs 1 soon mn onon 1 soon mn n u osy ho uum u osy hop y
our boi wter o et re bow s t i r u t e e t i s d i s s o v e d . S t r i i e e ju e vier d st. our 1 u o eti m x t u re r e i t o u r i i m o d . C h u t i r m . \ h e b ot o t t o m ye ye r h i s h r e m x ture ut theed shty but ot et bet w i t h r ot ot ry ry b e e t e r u t h t d u . x i re m i i i re re d i e t s o u r o e t y er er m o d . C h u t r m o v er e r . C b e s e rv rv ed ed immeditey.
123
CNCY CR-PINEPPE SD Stor no lonr than 48 hurs. Maks nouh for 8 srvns.
1 n ( ous) ush nl Y cu 1 pc ouns) oflvo ln u mn mshmllos u ly up sh o Y up ho us Y u fo ss o u myons o sl sl ssn
Het ee wth syru d wter ut x t u re re b o s ou o u r b o i m x t u re re o e e t b ow o w s t r u t e t s d s s o v v ed ed . C h i u t t h i e ed ed s h t u t ot o t s e t.t. x r e m i r ed ed e t s u d e e o u r t o u o d o r i d v d u m o d s . C h t o v e r b served dty
s fo s umo uy onpl l n nsh h sl ns No h s r e e b e d o u b e d .
ips for Moded Saads
T dtmn th md wth wt; thn p th w n mn p. m md m b kd 2 cp = p nt; 4 p = t. Whn p p h n hd b "thknd h h mn tht th t n h d b b h nn d wht. wnt t pd p th hcknn pc, cn pc h tn in bow o ic nd wt. R h t cd bw whn t t thkn. h tn h bm t t, tn h wt
12
RerigeratedSalads
RON MOLD tore no loner than 3 days Makes enouh or to 12 servins Por te orae ixtre ove te sitytickee raspbey ayer i t e o o d A l i e ayer oes et
pey Lye u u f u) f s s
Oge Lye
u f u f u s
Li e Ly Lye e
U o d b y w r a p p pi a ot ap towe arefy aro te o Lit of te ol
u f f u P u r b i i g a t e r r a s p berryavred geati i arge b stir util g e a t i i s d i s s l v ed ed S t i r i r r z e e s p rr rr i e s Chil util thiceed sightly but t set pur i t c u p m l d r 9 9 X i c b a i g p a Chil util almst irm : P u r b i l i g a t e r a ge Og Og
Rbbon od
avred gelati i large bl st i r uti geai is disslved stir gradually it cream ceese Chil util thickeed slightly bu t t set i r u p ) ; p u r eve y t s ( i t h s y ru rag e s e g m e ts i rage raspberry ayer Chil uti amst irm re d P u r b i l i g a t e r l i m e ll a v re g e l a t i i a rg e b st st i r u t i g e l a t i i s d i s solved Stir i pieappe (ith syrup) Chil u n t i l t h ickeed s i g h t l y b u t o t set; pou r e v e l y rge layer Chi util irm cver (Ca b e s er er ve ve d i m m e d i t e l y s
efrigerated/Saads
ABY IT MOLD
GOLD APROT MOLD
Store no lnger than 3 days Makes enough or to 8 servings
Stre n longer than days. Makes enough or 8 servings.
cp bolng waer
1 can 30 on ce ce)) a prco halve, drned (reerve yrp) 4 cp vinegar apoon wole clove 4nch ck cnnaon 1 package 3 once) orangelavored gelan
1 package 3 once) rapberry-lavored gelan 1 can (4 once) eedle grape 1 ca ( once) pneapple db can (1 once) whole cranberry ace cp n, coarely chopped
Pur big water geati i arge bw; s t i r u t i g e a t i i s d i s s v ed ed . S t i r i g ra ra p e s (wth syup), ieappe tidbits (with yrup) ad craberry sauce. Chi uti ickeed sighty but t se. S t i r i u t s . P u r m i x t u re r e i t 5 5 c u p m d r 8 t 1 i d i v d u a m d s . C h i t i f i r m c ve ve r.r. (Ca be served immediatey.) Serve wih yur favrite fruit saad dressig.
AMY MB ALAD Store no longer than 24 hurs. Makes enough r
Cut aprict haves t furths pace i 4cup m d r 8 d i v i d u a m d s . H e a t r es es e rv rv ed ed syrup, viegar ad spices uti mixture bis. educe heat smmer ucvered miutes. emve spces. Add eugh ht water t ht syrup m ixtu re t measu re 2 cups. Pur geat i i b w s t i r u t ge ge a t i s d s s v e d . P u r geai mixture apricts. Chi uti firm; cver. (Ca be served immedatey.)
• 5 ine beore ervig, nol 4cp mold ono alad green or ndvdal old ono lce o ellied craberry ace
to 8 servings
BT AD HO HOADI ADI H MOLD
5 ed ccber % cp boling ater 1 pckage (3 once) lie-lavored gelan ablepoon vnear eapoon onon ice cp ayonnaie or alad dreng cp dary or cea
Stre no longer than 3 days akes enugh or t 8 servings.
Pare cucumbers; shred ad drai thrughy M e as as u r e c u p s . P u r b i i g w a e r ge ge a i a r g e b w ; s t i r u ge g e a i s d i s s v ed ed S i r v i e ga g a r , i u i c e , m a y a i s e , r c r r a m a d d c u c u m b er e r ; p u u r i 4 r 5 5 c u p m d . Chi i refrigerar uti firm; cver. (Ca be served immediaey.)
A erving e, old Creay Cc ber Salad oto crip alad green; garnih a deired. oe r a i s r e d d e d c u c m b e r i s i e v e , p r e s s -
ig u luid wih sp
1 cp bolng waer 1 package 3 once) lemon -la -lavore voredd gelan 1 can (1 once dced bee, draned draned (reerve 1 cp lqd) cp chopped celery 2 ablepoon chopped green onon 2 ablepoon cream-yle horeradh
P r b i i g w a t er e r g e at a t i i a r g e b w w s t i r t i g e e a t i i s d i s s v ed e d . S t i r i r e se s e rv rv ed ed bee iquid, the beets, ceery, i ad hrser ad ad i s h C h i u t h i c k e e d ss i g h t y b u t t set pur it 4cp md r t 8 id ivida m d s . C h i t i f i r m ; c v er e r . ( C a b e s e rv rv ed ed immediatey.)
A erving e, nold Beet and oreradih old on alad green and erve wi yonaie
Reeated/aads
MAARN! FRUI SALAD
RU 'N HS SLAW
Sore no longer an 24 ours Makes enoug for 4 o servings
Sore no longer an 48 ours Maes enoug for o 8 servings
Y cups uncookd macaoni ings alspoon consach alsp on sug can (3 ouncs) fui cockail, d aind (sv Y cup syp) 2 alspoons lmon juic cup fon dss opping (hawd) cup maaschino chis, cu ino halvs
4 cups shdd caag (aou ] ha) Y cup cumld l chs (aou 2 ouncs) Y cup aiy so cam c u sala dssing o mayonnais ] aspoon sasond sal
Cook maaroi ri gs as di reted o o pakage; d r a i . M i x o r st s t a r r h a d s u g a r i s a u e p a . G r a d u a y s t i i r e s e rv rv ed ed f r u i t o k t a i s y r u p ad the emo uie. Cook over medium heat, s t i r r i g o s ta t a t y , u t i m i x t u re re t h i k e s a d b o i s . o i a d st st i r 1 m i u t e ; s t i r i o h o t m a a r o i r i g s . C o ve ve r a d h i a t e a s o u r s . F o d d e s s e rt rt t o p p i g , f r u i t o k t a i a d h e r i e s ito maaroi rigs. (Ca be served immeiatey. Cover ad rerigerate
• A sving im, si Macaoni Fui Salad I f d e sied, serve o grees.
BRIGH BAN SALAD Sore no loner an 24 ous Makes enoug for 4 servings mdium cao can (Y ouncs) Fnch syl gn gn ban, aind 2 ablspons chopp onion aspoon sal alspoons alsp oons oil an vin ga sald sald d ssing
C ut u t a r r ot ot i t o 1 i h e g t h s ; h o p i b e d e r , w a t h g a r e fu f u y . ( O r a r r o t a be f i e y h o p p ed ed b y h a d . M i x a i g r ed ed i e t s . Co Co ve ve r ad efrigerate at east hours. (Ca be served immeiatey. "o: 1 pakage 9 o u e s f r o z e r e h s y e gree beas, ooked ad draied, a be substi tuted for the a ed beas.
T o ss s s a b b a g e a d h e es es e . M i x s o u r r e a , s a a d dressig ad sat Pour mixture o abbage ixture ad toss. (To serve immediatey see b e o w C o v e r a d r ef ef r i g e ra ra t e .
• 0 minus bfo sving, hav ady: 1 or a p p e s . C u t u p a r ed ed a p p e s i t o s i e s ( u p s , t h e u t i t o a r ro ro w s t r ip i p s . T o ss ss w i t h a b b a g e mixture. ee z e No: T o h o p o r r u m b e b u e h e e s e , f r ee f i r s t . I t i s e e s i e r t o h a d e a re re a i s i s e p a r ate i e e s . Serve Ieiately Cut o r u p a r ed ed a p pes ito sies ( ups the ut ito arow s t r i p s . T o s s w i t h a b b ag a g e m i x t u re.
BRUSSLS N D RR SLD SL D Sore no longer an 4 8 ours Makes enoug for o 8 servings cup oil and vinga salad dssing packag (0 uncs) fon Bussls spou can ( ouncs) slicd caos, daind
H e a t s a a d d r es e s s i g a d r u s se s e s s p ro ro u t s i o ve v e re re d sa s a u e p a u t i d r e s s i g bo b o i s . ed ed u e heat; simer overed 8 mi u tes Add arrots; ook uti russes sprous are teder. ur ito servig dish. Cove a refrigerate at east a s i o a y . ( C a b s er e r ve ve d i m 6 h o u r s ; s t i r o a mediaey.)
Reigeate/Saas RINED CCBER SAAD o no lon n 48 os ks no fo
IIN SRBN o no long an 2 4 os aks nu fo
o svins
4 o 5 svins
1 1 Y 2
1 packag (10 oun cs fon ay l a ans mushooms mm an slc gn n on ons chop p 4 g 2 alspoons snpp pasly Y aspoon sal aspoon ogano cup ol and vnga sala ssng
mu m cucum small onon cup vnga cu p wa alspoons suga . aspoon sa
R ties o o egthwise ow sie o u ae ccbe. hi sice cucbe a o i o i t o g s s b o w w . i x v i e g a r w a t e s u g a r a s a t o r o o c u c u b e r a o i o s i c e s . Cove a eigeate at east 2 h o r s . C a b e s e v e i e i at ate .
2
Coo ia beas as iecte o acage rai ix beas a reaiig igeets. Cover a rerigerate at east 4 hours. Ca be seve ieiate.)
A svng m hav ay ay c i s s a a g r e e s .
A sevng me pno sps o a wsd
D a i v eg eg e t a b e s . S e v v e o s a a g ee ee s .
oang slc ad a coloful gansh.
aiat Cucumb Saa, Bu a Cat Saa a 126) a Itaia um-a Saa
128
Reigeated/Saads
ook almond and ar tothr ntl th ar mlt and oat th almond
TOMATO MARINA Stor no longr tn 8 ours Mks noug or 6 to 8 srvings 8 o 12 oao slcs, nch h ck, o pl sall oaos cup ov ol o saa ol YJ cup wn vnga 2 aspoons ogano lavs 1 aspoon sal Y2 aspoon ppp Y2 asoo sa 2 covs galc, cush Mnc gn onon Snpp pas
Mandarin alad
A r ra ra g e t a t t es es i b a k i g d i s 8 8 iches Shak i viegar rega eaves sat pppr ppp r m ustard a d g a r l ic i c i t i g h t l y c v ered
ar pur tates. Sprike i ad pars tats Cve ad refrigerate at ast 3 hurs sp drssig tates oc casia Ca b srvd iediate •
a y : c r i s l e t t u c l e a v s. hav r ra A s rvi n g i m , hav
A r a g T a t M a r i a d e e t t u c e d r i z z
s e f t h d r es es s i g t p . a t a r i a d e i s p i c t r d p a g No: a a s a a cc c c pa p a i e t t ra ra i s d e f R i c
Regeated/Saads
2
Add m a n d a r i n o r a n e s a n d r e s s i n t o t h e r e e s , asn th a and shake
NDN SD Store no loer tan 2 4 ours Makes enou for 4 to 6 servins
Dressi Y as aspo poon on sal ash ppp 2 alspoons suga 2 alspoons vnga % cup sala ol ash ppp sauc 1 alspoon snpp pasly Saa Y cup slc almons almons 1 alspoon plus 1 aspoon aspoon suga % ha luc luc % ha oman 1 cu p chopp cly 2 g gnn onons (wh ops), ops), hn ly slc
Shake Dessig grediets i tghty cvered jar ergerate Ck ads ad tabes us 1 tea s s u g a r v e w h e a t s t i r i i g c s t a t y uti sugar is eted ad ads are cated C a d b r e a k a a t S t e a t t e e r at at u r e Tear ettuce ad ae t bitesize ieces a b u t 4 c u s P a c e g re re e s a s t c b ag ag a d d cee ad T serve ediate see bew aste bag secue ad regeate
mnu s fo fo svng, pou ssng no ag; a 1 ca (11 ouncs) manan oag sgs a g s ec ec u r e a d s h a k e u t i ain. a s t e b ag grees ad ages are we cated dd a ds ad shake
To erve Im med med tely D t rerigerate Dess g r S a a d g ed ed i e t s
Rerigeraed I V egeab le s
Vgtabl
TADITIO AL WT -O D ABBAG Store no loner tan 48 ours Makes enou for servins 4 slics acon
cup own suga (packd)
HB BALY AOL Store no oner tan 24 ours Makes enou for
4 to servins
; cup uncookd aly 1 diu onion in ly slicd 1 alsp alspoon oon insan f oui oui llon alspoon u o again aspoon osay las 2 cups oiling wa
2 alspoons flou 1 aspo on sal aspoon on ppp Ys aspo cu wa cup inga cups sddd d caag (aou diu m had) had) 1 sall onon slicd
Fr bacon in large skillet unt i l crisp. emove b ac a c o n p o u r o ff a l l b u t 1 t a b l e s p o o n fa fa t . S t i r sugar, flour, salt and pepper nto fat util s m o ot o t h . S t i r i n r e m a n i n g i n g r ed ed i e t s .
Heat oven to ° ix all ingredients in un greased grea sed 2qu art casserol casserol e. Cover ti ght l bake 5 minuts. To serve immedatel cont nue baking until liquid is absorbed and barle is t e n d e r a b o u t 1 5 m i n u t e s . ) C o ve ve r a n d r ef ef r i g e r a te te .
C ov o v e r t i g h t l h ea ea t u n t i l m i x t u re re b o i l s . ed ed u c e h e a t c o o , s t i r r i n g o c c a s i o n a l l , 5 t o 3 m i n u t e s . C r u m b l e b a c o n o n t o p . C a n b e se s e rv rv e d immedatel.) Cover and refrigerate.
• 3 inus fo sing a on o 400°.
Sou Rd Caag cod o dium a si ing occsionally unil o
St ir 2 2 cup water in to He rb Bar le Casseroe. C ov ov e r t i g h t l b a k e u n t i l b a r l e i s t e n d e r a b o u t mi nutes.
• inus fo sing a T T adional Sw
n d Ts
l rip fr rn vid wi ruy ruyl l kin ip nd drin rn ru ly r in rf rfrirr rirr in pli ba r in v v b l rpr; u wii n wk. wk. T k daad daad rn lad, b rk up wd n rid rn 4 hur bfr yu wan rv ld r rn in a plai ba. u b fr rvin rvin , add alad d r rin in b, and k uni rn r d d ppd rn pppr, r r r r r u ini dd inr a alady n b rd wi rn r n
1 32
/ V e e t a b l e s R e f r i g e r a t e d /V
OD D OO
MD W Store no lnger thn 24 hrs Mes nh 4 6 servings
large or 2 medum ruabag ruabagas as (abou 2 pounds) Insan mashed poato pufs (enough for 2 servngs) Y easpoon sa Das pepper C u r u a b a n · n c h c u b e s r n c h p e c e s e a nch s l ed waer ( ( esp n sal cup aer) un wer bls Add r u a b a e r h l y h e a u n l w a e r b l s C k u n l en e n d e r,r , 0 0 n u e s ; d r n Prepare pa pus as dreced n packae f r s e r r n s ex ex c e p p k n d b u e rr Cbne ruabaa and p Add sl and epper; sh pn rua ba ure n unreased 1quar cssere. ( sere e d a e y c c k p a c k a e e [ 1 0 u n c e s ] f r z e n r e e n p e e s a s d r e c e d n p a c k e ; d r n M a k e n d e n n n c e n e r f r u a b b u r e; e; f l w h p e as as ) C er er a n d r e f rr e r a e e 5 0 m i nutes b efore srvin g , heat o v e n t� t�·· 35 0° 0° H a ve ready read y : 1 pc k ae ( 0 u n c e s ) r z z en re r e e n
•
es ea ruabaa xure cered 40 nues r n . Make C k pes s d reced n p c k a e d r
ndenan cener f ruabaa ure fll w h p e ss
OO Stoe no no longer long er t han
3
da ys. M M k e eno u g h fr
4 to
tties.
Preparr e i n s t n t m shed pta t u f s a s d i Prepa
reced n ckae fr 4 s e r n s e c e p d e crese wer 1 cu; use c u p l k n d dd dd e e a s p n n s n n c e d n n h a p e p n pa es; c c wh l u r Cer nd refrere
1 mnues efore servng, ook Poao Paes n uer over meum hea un godn ron, abou 3 mnus per s
Ste n longer hn 2 4 hors Me engh r 4 t 6 srvins up orn flake rums easpoon sa 4 o medu m poa poaoes oes,, pare 2 alespoons uer u er or margarne, meled
e en en 7 ° ° M c r n k e c ru ru b s n d s l B r u s h p e s w h b u e r,r , h e n c w h c r u b s A r r r n e n u n r e s s ed ed b k n , 9 x 9 x n c h e s . B k e u n c e re re d hur ( sere edely, bke unl pe re ender nues ner Cer and refrerae
3 5 mnues before servng, hea oven o 35 Bake Gden Bked Pes uncered un ender, nues
OW Store no lner thn 4 hors Mes enoh r 4 to 6 servins
pakage (55 ounes) hash ron poaoes h onons Y up hopped green onon 1 up shredded sharp Cheddar heese (abou 4 ouns) easpoon sal 3 aepoons bue r or margarne margarne 1
C v er p p w h b n waer; wae r; le s n d 5 n u e s D r n h r u h l y L y e r Y e c h p o o o n i o n a n d c h e e e e i n u n reased b a k i n d i s h , 8 x 8 2 i n c h e s , r s h a l l l 8- i n c h b k i n
d s h e s s n w h h f h e s ; d w h h he buer ee wh rea n n nredens ( sere edely, bke cered n 0° en en n u e ss U n c e r;r; b a k e 0 n u e ) C e e r w h a u n u f f l r e f f er er e .
4 5 mnues efore servng, heat oven to 35 B k e E e e a n H a s h Brw Brwns ns cered c ered 0 m n u t es es . U n c o v er; b k e u n t i l c h e ese i s e t e d n d p o -
a s lden brwn 1 n u es
Picued a gh, op o oom ega Hah Bow, olde Bake d Poaoe ad aamelgazd wee Poae age )
134
egeae egea es
HS OAOS
LMO Y O OA AOS OS
Store no loner tan 4 8 ours Makes enou for 6 to 8 servns
tore no loner tan 24 ours Makes eou for 4 to 6 servns
Prepare stat ashed potato pus as drected on package for 8 serv gs excepto t b utt er After st rr g potato pu fs, st r 1 jar (5 oces) pasteurzed process sharp Aerca cheese spread or favored paste rzed Ne f c h t e c h e e s e s p e ad ad ( t h e a t t e r i s o w a v a i a b e wth a wde varety of added favor sparkers, e, peappe, peto, reish) T r potato p otato to u g r e ased a sed V2-q ua rt ca sseroe sseroe (o serve edatey, bake ucovered 5° ove ut hot, 15 to tes) Cover ad rergerate
4 l pes p c ino Yin c c ube (b t 4 cp cp ute ine ele 2 tepos l tepn e le pel tspon nme Y tepoon cely cely n n peppe peppe 3 tblepoon lmn jce 1 een (wh p cppe
Abt 45 te bee evi et ve t 35. B a k e e s P o t a t o s u c o v e r e d u n t hot, 4 ts
SY OA O AO S Store no loner tan 2 4 ours Makes enou for 4 to 6 servns
Co o k 4 t o 6 u p a red e d u p otat o e s n 1 i c h b o i g s a t e d w ater ( V2 t e a s p o o s a t to epa u t vered d s a u c ep t g h t y c o vere 1 c u p wa t er) i C Co o o u t e s ; d ra 5 i t e der, 3 t o 5° . P ee potat oes H e a t f a t o r o ( 1 c h ) t o 3 7 5°
cut to 4 p eces Fry Fry hot fat, t r g oce, u t g o d e b r ow ow , 5 to to 7 t e s d ra ra ( C a b e s e rv rv ed ed e d a t e y e a s o o w t h s a t ) C o v er er ad refrgerate
• 25 ite bee evi et ve t 4°. Heat Crspy Potatoe Potatoess o o greased bakn g shet 1 5 t e s ea ea s s w t h s a t
Cook potato ch bog sated water ( V2 teaspoo sa t to 1 cup wat wa t e r ) t g h t y c o v e r e d s a u c e p a j u s t t t e d e r d r a x e d e t s t o s s w t h potato S p o o re a g i g r ed o 20 X 1 4 - i c h p iece o f d o b e t h i c k e s s
eavydty auu fo rap potato se T o serve m e d a t e y , e t c r e y t h e f o ( To Bake i 3 5 p e r a t re 1 our Ba s t a d a t roo t e pe
o v e e t e s ) e f rr g e r a t e e
5 ine bee vin he ven 350°. Bake Leoy Potatoes 4 tes
AAMGLAD SW OAOS Store no loner tan 4 8 ours Makes enou for 4 servns
1 c 1 ce vcck w e et te Y tep tepn n l Y cu c m e l cece-c c e m p p i n
Mash sweet potatoes ad s a t o u d i u r e a s e d 1 q u a rt c a s s e ro e ; d r z z e w i t h c a ra e t o p p i g ( To s e rv e i e d i a t e y , s e e b e o w ) C o v er a d refrgera refr gerate te
• 45 ite bee sevi et ve 35°. Heat Caraegazed weet ot o t a t o es u covered u t h o t , 4 4 u t e s Serve Immeiately eat ove ove to 5° eat u c o v er er ed ed u t h o t t e s
9
Rergerated/Bra s
ID A
Bres
tore no longr thn 2 weks Mkes enugh r 9 serings 3
IA¥q-A A tore no longer t�n 24 hous Mkes enough or 6 serings Y 2
cup sugar teaspoo teasp oo c amo tablespoos soft p utter or margare slces bra toaste jar (Y ouces) cuky aplesauce cup rass
4 5 miutes before servg, eat ven to 350 Ci n n a m o - A p p l e T o a s t
miutes.
u n c o v e re d
cup cormea cp col ater cups blg ater easpo s's'alt a lt
G r se s e a f p a , r X i c es es M crma ad cd waer i saucea ir i biig waer ad sa. Ck irrig cs a y , u i m i u r e i c k e s a d b i s Cer C er i g ! y ; c � k ver w ea -1 0 m i u e s S p c r m e a m s i p a C v e r a d refri gerae gerae
About 1 0 utes before servg, ivert pa to a b s p u mol cormel mus ave rea reay: y: a
B u e r b a k i a X X i c es e s M i su s u ga ga r ad ciam sprike tabesps cia m suga it pa. Sread butter tast a r ra ra g e b u t e r ed ed s i d e u p i p a . S p r i k e tabesps ciamsugar tas. ix appesauce ad raisis sprad tast. Sprik e re r e m a i g c i a m s u g a r a p p e s au au c e . Cver ad refrigerate. Bke
35
buer r margarie; ur syrup r ey C a f i i c s i c e s M e b u e r i a r ge ge skie Ca sie wi r; brw eac s i d e i s k i e e r r e w i s y r r p a d i f d e s i r ed e d w i ac ac a m r s a u s a ge ge
T e F
Fs w no pen n e ee. ne pe owee mos o em s e bes wen eieed T se em em p soon s ne ey e e Bees sod be eeed whe nd ened j beoe sen. Use w o 2 days. ap pe pneappes y o peen e oo om pemean oe e eed oos. Canne s n be soed in eyopened b oeed n in he eeao. n j e an be ep oe oeed ed n e eeao o seea ays w V m n
136
Refrerate I reas
IA A
II A A A
Stoe no lne than 2 4 hus Maes enouh
Stoe n lne than 24 hous M a e s enouh 6 isits p bterm bang mx p o water % p bter or margarne otene
6 o 7 svins
lo a f ( 1 - po u n d s ize) F re n c h b re a d
3 egg p granate gar Y tea teapoon poon nnamon Da at 1 p m tabepoon ran tabepoon brown gar
B u er er b a k n p a n , 9 X 9 X 2 n c h es I n an, e ac h w h t ear bread i n t o '1 t o 1 Y2 - i n c h p i e c e s , eac s, r a n u r B ea es, e a e c r u s ( a b u 8 c u p s ) Bea l a e d s u a r,r, c n n a n a n d s a ; s i r n k a n d
ra s n s u r e u r e n b r e ad ad p e c e s ; sprnke brwn suar n p ( sere edaey, see bew) er and refrera e
w a e r u n s u h M x b a k n x and wa rs urn duh nt flured clhcere b o a r ; s m o o t h g e n t l y i n t o a b l l . K n ead 5 es duh un nch hck l d pread h a h e b u e r n h a l f h e d u h ; n half pread reann but er n h a l f h e u h ; l d n h a l f a a a n l l u h u n l nc h hck Cu wt lure nch cuter Place bscus n ses n each unreased un c u p ( s e r e e e d a e l y , b a k e n ° ° e n abu n u e s ) e r a n d r ef e f r e r a e e
I
1 or 10 mnte beore ervng eat oven o 35. B a k e C n n e n t a l B r u n c h a s u n c e r e d u n c r u s s en e n b r w w n , a b u 1 hur ere
0 mnte beore ervng ea oven to 50°. B a k e B s c u a n an a n s 1 1 n u e s
war
BRAD
Note: r 8 s e r n s , d u b e a u n s f a l n r ed ed n s e e c ep e p r e n c h b re r e a a a k e n buered bakn an, X X nches To erve Immeely e a t e n 5 ° a k e u n c e re re u n l c r u s s d e n b r w n 5 5 55 nutes Sere war
AID AJ S t o e n o l o n e th a n
24
wn n ty Maa k e s a o t t w h o u s. M
4inh panas
1 % 1 Y
paage ave r eat p warm water (105 to 1 1 5° egg up ml up butterm bang mx
sse yeas n war waer n lare bwl Add reann nredens; bea wh rary beaer un sh er and refrerae at e a s 8 h u r s ( a n b e c k e e d a e l y ) 0 mnte beore ervng eat grle. (Grease f necessary) Ck ased lapacks, urnn when bubbles break
St n lon tha 24 hous St
1 1 3
egg p ml p butterm baing baing mx p hredded harp Ceddar eee (abou 3 ounce
H e a o e e n o 3 3 G r ea e a s e o a f p a n , 9 X 5 x x 3 3 n c h es e s . Bea e n a re x e r b o w l . A d re a n n n r e d en e n s ; b ea e a n e d u s p e e Y2 n u e P u r b a e r n p a n . Bake 1 h ur. o o l ( an be served i e d i a e y ) r a p a n
refrerae
5 mnte beore ervng ea oven to 375°. ac e wrappe wrappe heese rea rea n en rack; hea I n u e s u n n c h s c e s
Rergerated/Breads
MKI B BAD AD
BH BII
Stoe no lone han ays
Ste n lne than 24 hus Makes abut 1 2 iscuits
rti
2 r 4 ( 1 6 i wtr 3 lr r 2 d t bi wdr i t r d rii
bttr r rri, ltd brw r (d i Biit d ( r 1 0 biit
H e a t ve v e t 3 5 0 °° G r e as as e t w 9 5 3 i h af pas. a f p a s r t h r ee ee Beat shrteig ad sugar i arge bw uti f u f f . . S t i r i e gg gg ss p u p k i a d w a te t e r.r . M i x i fur sda sat bakig pwder ia ad v es e s . S t i r i u t s a d r a i s i s . P u r ba ba t t e r i t pas. B a k e u t i w d d e p i k i s e rtrt e d i e t e r e s ut ea abut 1 hur 10 i utes. C p e t e . C a b e s er e r v ed ed i m e d i a t e . r a p a d refrigerate. * u s n g s e s n g o u o m t s o a a a a n a n p o w e
Noray, brea s sore n s own wraer a roo eerare Bu n o weaer sore n raer n refrgeraor o roec agans o Here's a se oaea garc brea C a o n oaf o o renc b rea rea n o n s es rea rea w re o so ber an easoon garc ower eassebe oaf wra w 2 ee o eayy o ore o 2 ors n refrgeraor Hea n 350° ove ovenn o 20 n e s
h
G r ea ea se s e 1 e i u u i u p s 2 2 i h e s i d iaeter. Pae teasp s butter tea sps sugar ad r 3 pea ha ves i eah u i i u p s p rir i k e i a t p p P r ep ep a re re d u g h a s d i r e e t ed ed b u t t e r i k b a k i g ix pakage exeptsp dugh ixture i u p s . C a b e b a ke k e d i e d i a t e i 5 ° ve ve 1 5 i u t e s . C v e r a d r ef e f r g er e r a te te .
25 ite bere ri, t t 425°. B a k e B u t t e r s s t h B i s u i t s u v v e re re d 1 8 i utes. Iedae ivert a t arge tr Le pa reai a iue s buttersth dri e s d d w i s u i t s
K S n lne han 8 hus Makes lls l-r r 1 rl 3 t bi wdr l 2 be r ,, bt dir r r 1 b t btr r rri
M i x d r i g r ed e d i e s . B e d e g g a a d s u r re re a a d s t i r i t d r i g r e d i e t s . T u r d u g h t ight ured bard r ih thik. Cut w i t h 3 i h b i s u i t u t t e r.r . B r u s h b u t t er er i r e s . F d i r e s i h a p re re s s i g d e d e d g e s s a d p a e u g r ea ea s e d b a k i g s h e e t . T s e rv rv e i e d i a t e b a k e i 3 5 ve ve u t g d e b r w w 1 t 5 i u t e s v er e r a d r ef ef r i g e ra ra t e. e.
o
br ri, t 35°.
B a k e C r P k k e t s u t i g d e b r w abut 5 iutes
'
38
dd
HY
Y Y- -
Store n onger than 5 days
Store no onger t an 7 ee
Batt tter rrie teed _ 1 rte r 3 e i 1 t i it e 3 re r 1 t bi wder 2 te te t 1 ir r re
2 e 1 i 1 e ( 1 4 e re i i i 1 e ( 1 3.5 e wid bebrr i i
e a t v e t 3 5 0 °.°. G r e as as e a f p a 9 X 5 X 3 h e s i x e gg g g s a d i k S t r i u f i i x es es d r r B a t t e r w i b e s i g h t u p p u r i t pa B a k e u t i w d d e p i k i s e rt rt ed ed i e t e r mes ut ea 5 t 6 iutes C t h r u g h C a b e s er e rv d i ed ed i a t e r a p i p a s t w r a p a d r ef ef r i ge ge ra ra t e
ilin brw r (ed ie ed t te i 1 te
H e a t v e t 3 5 0 ° G r e as as e t u b e p a X 4 i h e s r a f pa p a s 9 X 5 X 3 i h e ss e a s u re re butter grauaed sugar eggs vaia ad asses it arge ixer bw Beat edu s p e d d i u t e s r b h a d 3 00 00 v i g r r u s strkes ix i fur bakig pwder sda ad sat aterate wth sur rea i x F i i g i g re re d i e t s Fr tube pa spread YJ YJ f batter ab u t ups i p a S p r i k e YJ YJ f i i g a b u t 6 t a b e sps batter epeat tes Fr af pas spread f batter ab ut Y2 u ps i e a h p a S p r i k e f f i i g a b u t 5 t a b ees p s b a t t e r i ea ea h p a e p e a t Bake ui wde pik iserted i eters s ut ut e a 5 5 t 6 0 i u t e s C s i g h t b e f r r e r e v v i g f r r p a s C t h r u g h C a b e s e rv rv e d i e d i a t e C v e r w i t h p a s t i w r a p a d r ef ef r i g e r a t e e
If ung elf-ng flou eeae oa to om akn we an alt
teapoon;
Stre no oger tan 4 ays 3 btteri bi bi i r r re e lr 1 e re jie ed dried rit (rit pee d e rii r i ; ed t
H e a t v v e e t 3 50 5 0 °° G r e as as e a f p a a 9 X 5 X 3 i h e s i x b a k i g i x s u g a r u r e g g a d r a g e u i e b e a t v i g r u s Y2 m i u t e S t i r i f r u i t a d u t s P u r b a tt tt e r i t p a k e u i w d e p i k i s e r t ed ed i e t e r e s u t e a 5 5 t 0 i u t e s C s i g h t b e f re re r e e v i g f r p a t h r u g h a b e served iedate rap ad refrigerate o n o t u e e l f n g f l o u n h e p e .
Refgerated/reads
OTAA TO R FR IG RATOR OT OGH
PAK HUS LLS Makes 1 rlls
re i n refrigerar refrigerar a 45° r belw n lnger an 9 days
o 1 p art dough eft in to r ec ec t a n g e 1 X 1 i n c h e s a b o u t nch thck Cut into 3nch crces fod so op haf over aps sght Pinch edges to gether Pace cose together n greased pan 9X9X nches rus h wth butte Let rse u nti do u be abo ut 1 Y2 ho urs H eat oven to ° ake unti brown a b o u t i n u t e s
1 packag aciv dry yas Y c ps warm war (1 5 o 1 1 5 °) cp sgar aspo poons ons sa 1 Y as cp shornng 2 ggs cp lkwarm mashd poaos 7 o 7Y 7Y cps all -p rpos flo r
issove yeast in war water. Mix in sugar, sat, sortening, eggs, potatoes and 4 c u p s o f the four eat unti sooth tr n enough reainng four to ake doug easy to ande. urn doug onto ig y foured oard knead unti soot nd eastic, aout i nutes P ace in greased bow; trn greased side up. Cover bow tigty re frigerate at east 8 ours.
2 o 2Y hors bor srvig nch dw dogh dvd no yo u r c o i c e o f 3 prs. U s e f o r yo
of te foowing recipes on ages 139 to 1 Parker House os Orange utterorn os oureaf Cover os Apricot Crea Cake Cinnaon raid ich Nut o
* ui i u i
RANG UTRHRN LLS Makes 24 rlls
ake Hoe Ro
D v i d e 1 p a rt r t d o u g h e f tt n h a f ro ro e a c h h a f n t o 1 n c h c rc e p r e a d t a b e s p o o n s Orange aze beow on out s d e o f c i rc e e a v n g a n c h circe in the center without gaze Cut into 1 wedges o up begnnng at rounded edge P a c e ro ro s w t h p o n t u n d e r r neat on greased baking sheet Let rse u nti doube about 1 ho urs H eat oven oven to ° ak e u n t i i g t b ro r o w n n to to 5 i n u t e s p r ea e a d r e e a n i n g g a ze ze o n hot ros.
Oange utteon Ro
range G: x t a b e s p o o n s s o f t b u t t e r o r a rg a r i n e , 1 t a b e s po o n g r a t e d o r a n g e p e e , t a b es e s p o on o n o r ange j u i c e a n d 1 Y2 c u p s c o n fe c t o n e rs' s u g a r u n t i s o o t h a n d sprea d i n g c o n s i s t e n c I f n e c e s s a r , s t i r i n 1 t o 2 t e a s po p o o n s a d d t i o n a o rang e J U ICe.
o u l e a C o e e R o ( p a g e 0) 0)
Rererated/Dessers
t BKD S n ong han 2 hou.
C re re b k n p p e s ( e . , e e y , r r , ersey Red nesap Nrhern Sy ldn e c u s r G r e e n n re re n c h s r p skn rund dde ech ppe r pper h e e c h p re re e e n s k n r p n e e e n 7 c e p l e s u p r h n u n r ea ea s ed ed b a k n d s h F l l c e n e r e a c h a p p l e h 2 b l e s p n s r n e d r r n s u r , e s p n b e r r r r n e n d Y e e s p o on on c n n a o n . o u r a e e r ( n c h n o b ak ak n d s h
L IS St no n than hu Mak nuh vin
Bttr rnh
4 cp t ttr tr r margar margarie ie 2 talesps rw sgar (paced) cp all-p rp rpse se flr* cp cpped pecas, walts r cct i x r 1 ca (21 ces) 1 teasp lem
apple pie fillig jice teasp ciam 1 r 2 drps armatic ittes, if desire
p n n s y ru ru p n p n n p p l e s s er er e s dur n bakn bke 0 nu es Cl 0 nues Cer and rerere
e en Mx Ber Crnch nredens h hnds pred n unresed bkn pn, 8 X8 x 2 nches ke n h b r r n n , b n u e s r h s p n ; c Mx renn nredens Plce pple xure n u n r e e s ed ed n c h p e p n r r b k n d s h , X 8 X nches prnkle he uer Crunch eenly n p ( sere edey, bke u n c e r ed ed n 0 0° e n n l d e n b r n nd n d b u b b l y , b n e s ) ) C er er n d rrere
3 5 mites efre servig, eat ve t 35
• 3 mies efre servig, eat ve t 45
B k e B k e d A p p e s u n c e r ed ed n h , b 25 nes.
k e A p p l e rr s p u n c e re re d u n e n b r n n d b u b b y , b u 0 0 n e s e l c u s p p ed ed h ce cre o no no t u s s l i s i n l o u i n t i s i p .
WBY M St no ong thn 2 ho. Mak nouh o ing
cp cfectiers sgar qart strawberries, led evelpe (a 2 ces) dessert tppig mix 3 r 4 taesp taesps s rageflavre rageflavredd liq e r
1
p r n k l e s u r n s r b e r r e ; s r e n l y C e r nd rerere es h r s r e p r r e d e s s e rr p p n x s d r e c e d n p c k k e e G r d u l l y s r n l q u e r l d n s r berres (Cn be sered edey) Cer nd rererte
12
R e r g e r a e d Desse rs
HY-HY
AOT SOUL
Store no longer than 48 hours Makes enough r 5 servings
Store no loner than 2 4 hours Makes eouh or 6 to 8 servings
up bilin te pe 3 ue eled eltin 4 t ie be tn (8 ne erred urt Fzen pped tppn (ted)
n (29 un e prit e di d i ed (ee p nlar rdd eltin 2 envee u nla n (8 une nill pddin up illed ippin e e
Pur bn e n eln n bw; sr u n e n s d s s e e d r n c e c u b es es un eln hckens; ree ny renn ce cubes Be n yur h ry beer un sh P u r n n d d u l s e r n d s h e s l s se se s r lds; efrere les 45 nues (Cn be sered dely) ere h dllp f hpped ppn y sed nds r se ccnu f crunch y rn sh te: P e s e y u r n p e r s n p r e f e r e n c e h h e f l r c b n n s T r y s r b e r ry ry flred eln nd sberryflred yur rspberryfled eln nd rspberyflred yur; rnefled eln nd rnefred yur
E x e nd n d d e p h 5 c u p s l d s h b y s ec ec r n n c h b n d f d u b l e h c kn k n es es s l u n u fl rund p P u r f h e r e s e r e d p r c s y r u p n b l e n d e r ; s p r n k l e e l n n sy sy r u p e r e nn prc syrup un syru bls; pur n b e n d e r B l e n d n l s p ee ee d u n l e l n s d s s l e d b u V n u e d d p r c hes; blend n hh speed unl prcs re p u r e ed ed b u 1 n u e d p u d d n n prc xure B e h p p n c re r e n c h l l e e b w u n l s; fd n prcpuddn xure Pur n s u l d s h C e h p l s c wrp nd ch ll un l fr bu 4 hurs (Cn be sered edely) speclly prey h rnsh f rschn cheres nd frzen whpped ppn
MAL BOW I DS DSS STT Store no longer than 48 hours Ma k es enouh or 9 servings
W m m
ea can e kept n te efeao 3 to 5 ays eee at wppn cases cea to oe n qanty. Befoe wppn a 2 taesoons anated o confecoes sa o eey cp of cea cea If t s to wp we we cea st ae ae at east 35% ttefat o wp c cea ow and eaes tooy Beat wt e ecc e j st nt st. Oeea Oe eaen en cea w sepa a ate te
pe ( une ude bnie ix up illed ippin re up net iner' tepn le rn 9 lnut le
Prepre Ckeke Brnes s dreced n pcke excepbke 0 nues C hruhly Be pn cre sur nd ple flr n n c h l e d b l n l s S p re re d w p p ed cre n brwnes; p h wnu hles Cer nd refrere es 2 h u r s ( n b e s e r r ed ed e d e l y )
• A ving , u Mapl Brown int e.
Rri atd I Dssrts
13
MI M I O O S n n han 24 hus Maks nuh f 10 svins
Sed sey j ve e dg e s e d xe e j
Dough 1 cup a-p urpe fur 1 eapn baking pwdr cup ugar Y cup buer r argarine fened 1 egg iing Y cup rapberry a Y cup buer r argarine fened cup ugar cup banched and grund r iney chpped eapn and exrac 2 egg roing Y cup cnfeciner' uga eap pn n en ju ice 2 ea
Grease aye pan, 2 i ches. ( For ease ease in removig torte from pa, use a pa with re m o v ab ab e b o t to to m ) i x o u g h i g r e d i e t s p r e ss ss e ve ve y o n o t t o m a d s i d e o f p a . p r e ad ad \ c u p o f th th e am am o n d o u g h c h i . ea t ove ove o ° ° at 2 2 cp b tt er a d 2 c u p s u g a rr s t i r i t h e a m o n d s a n d e x t ac ac t A d d eggs, one at a time, beatig we after each a d d i t i o s p o o n o n a m . B a k e 0 0 m i u t e s o o o . emove from pa ix confectioers sugar and emon uice uti smooth. pread remainig \ cup am on top drizze Frosting on am. (a be served immediatey) Insert wooden picks at itervas aroud top to hod wrap away from the fi ing rap ad refrigerate
• 3 nu bfe ering, cu Maain e in piece and le and a r eperaure sg se-sg g wde
Cve e w sc w ee y egee (Wde cs he ee w cg e )
Mazarin or
144
Regeated I Dessets
Mel he anul aed sua n a sauean, hen u k l y o a a p e p a n w h h e a a a m e l z e s u a P o u e u m k n m u e n o h e oa o a e d pa pa n
KI Store no longer an 24 ours Makes enoug for 10 to 1 2 servings Sp Cak (pag 45 p ganuad sga an (1 ns) pmpkin up light am 20% 2 ggs up bwn suga (pakd) 3 t 4 tablspns igh um
Bake Spice Cake. Met grauated sugar i saucepa stirrig cstaty uti a eve a m b e c . e m v e fr f r h e at at p u r q u i c k y i t i c h p e p a n C a t b tt tt a d s i d e f p a b y t i p p i g p a q u i c k y i a d i r ec ec t i s . H e a t v e t 3 5 5 B e a t re re m a i i g i g ed ed i e t s uti sth Pur it sugargazed pie pa. Pa ce i pa f ht wat er ( 2 t t / i c h ) B a k e uti kife iserted hafway betwee ceter
Pumkn Flan
ad edge cmes ut cea, abut 70 mutes. C u k i f e a r r u d e d g e f p u m p k i c u s t a rd rd t se Ivert cake custard. Ivert servg pate cake ad tur upright s custard is t p a y e r ( T s e r v e i m m e d i a te te y , s e e b e w ) efrigerate • At sving im av ady f r z e w h i p p e d tppig (thawed) D e c a te t e t p P u p k F a a d c v e s pa pa c e betwee cake ad custard with whped tp pg decrats tube. Serve Immeitely Have read: e whipped tppg (thawed) D e c ra ra t e t p f f a a d c v e r s p a c e b e t w e e cake ad custard with whipped tppig i decrats tube.
R e f r e r a ted I D e s s e r t s
14
Usn whie n in a ecas' ube, ec ae he f he an an cve he s ac acee whee he cake an cusa mee
SPICE CAKE 1 Y c ups all- pupse lu cup suga cup shening cup milk 1 egg 1Y easpn s ak ng pwde 1Y Y easp easpn n sal sal 1 easpns pumpkn pie spice easpn vanilla
H e a t v e t t 5 5 . G r e a se se a d f u r a y e r p a , X 1 V i c h e s . ea e a s u r e a g re re d e t s t arge xer bw bw bea t w speed V ute Beat edu speed, scrapg bw f re re q u e t y , i u t e s . P P u r t p a . B a k e u t w d e p c k s e r te te d c e t e c e s u t c e a , 5 t 4 4 u t e s . C a k e c a b e b a k ed ed a c h Ne T h e S c e C ak r u d a e r p a B a k e p u p k sta n a c h p e p a n ad n d v d u a custard cups usng se-sng ur kng wder nd s
T Mk
Cu a 15 i nch q uae o heav heav pape o pachen into 2 ianle. apin edes wth the thub and oeine twis to o a cone with poin a cente o one side). Fod down op ede and aen aen cone wih anpaen tape nip o a all openin at poin o in e a eta tip i no cone (e ued a a a ip o o hi desse) desse) Fi l cone abou h a u . F o l d o p o o e . . e o u whipped c ea eam m wih one hand nea op op o cone. Ue ohe hand o uide ip.
146
frrt ss ssrrts
TRL
WHIPPD HRRY TORT
Sor no longer an 2 4 ours Makes enoug for 6 o 8 servngs
Sore no longer an 3 das Makes enou fr 8 o 1 0 servngs.
1 package (1 8.5 ces ell cake cake ix 4 easps se 1 package (1 ce s e sabe alves aed ca (18 uces vailla pddig evelpe (ab 2 ces dess desse e pping ix 2 ablesps ased slived alnds
illing 1 pacage (.2 ces l ie sig ix 2 cps ippig cea
B a k e c a k e n b a k n g p a n x 9 n ch es, as dreced n package. Col. Cu cake crsswse n half ap, abel and freeze ne haf fr fuure use. Cut emanng cake half no 8 peces sp l e a c h p e c e h r z n a l l y . A r r a ge ge h a l f h e p e c es es n q u a r g l a s s se s e r r n g b o w l , c u n g p e c es es s h a p e f bo bo w l . p r n k l e ea ea s p o n s f h e s h e r y n c a k e p e c es es n b o w l . P u r h a l f h e srawberres n cake peces spread haf he puddng ( cup) n srawberres. epea wh r e m a n n g c a k e p e c es es , s h e r y, y, s r a w e r rr e s a n d puddng Prepare desser oppg mx as dreced n package spread n rle prnkle almonds n p. Cer and refrgerae a leas 1 h u r . ( C a n be sered mmedaely.)
T
Srawberries or oer roen ris a be awe qickl b ing e wrae ackage in a bowl ne cool rnni ng wa waer er.. Toase an/or coe ns a be sore in e rerigeraor. e bes e o onaner or e s a g ov ere a r.
oe ye 1 packe 2 sicks pie cs ix cp ceies' ga 1 cup gd iel cpped pecas pecas 1 egg asp valla Gaulaed sga lling V cp ce-lavd liqe 5 dps ed d cl 12 aasci ceies cpped ad daied
C h l f r o s t g m x ( d r y ) a n d w h h pp n g c r e a m cered n smal mxer bwl a leas hour. H e a e n 5 5 M x p e c r u s m x , c n feconers' sugar and pecans s r n egg ad a n a G a e r d u u g h n b al al l u r n d u g h n l g h l y l o u r e d c l o t h c e e e d b o a d d k n e a d u n l s m t h . D d e n pars l each par n 7nch crcle place ungreased a k n g h e e . . P r c k c r c l es e s w h f rk s p r n k l e granuaed sugar n each one. Bake untl g l d e n b r o w n , o 8 m n u e s.s . C l n w r e acks r r s s t n g m x u r e a n d b e a a u n s G r a d u a l l b e a t n l u e u r S r n d c o l o f o d n cherres. ck ccles, fln ayers wh a b u V c u p f r o s n g m x u r e r o s a c k w h r e m a n n g f r s s n g m x u r e e C e e r o o r e w h pasc wrap r alumnum fl en refrgerate a leas 8 hous. (a be seed mmedaey)
Reeed Desses
HA HA
IH HAT HAT A
Store no loner than 6 hours Makes enouh or 6 servins
Stre no lonr han 2 4 hors Makes enouh or 4 serins
Y
3 2 4
3
cup sugr cup -purpos four cup coco cup m gg yos bspoons bur or mrgrn sofnd spoon vn gg s spoon crm of rr spoon s bspoons sugr
J
x c u p s u g h e ll o u n d c oc oc o n s m l l sucepn Gduly s n lk e sng consny un mxue os emoe fom he Be yolks n medum ow wh ok Be n u of coco mxue Gdully s n emnng coco mxue n ue n d n o ol ol s l g h y u e n d s u g c u p soul dsh
J
Be egg whes cem of nd sl n ge mxe ow unl fomy Be n lespoons sug 1 lespoon me us un s p e e k s o m o u o f eg eg g w h e s n o c h o c o l e m x u e e o d n e m n n g w h e s Pou cefully o dsh (n e ked mmedey) oe nd efgee
our 2 0 mnus bor srvng plc ovn rc n ows poson. He oen o 0° Mke nch nd of pe hckness lumnu fo nches onge hn ccumfeence of dsh B u e e o n e s d e o o o n d n d s p n k l e s u g g o n u e x e n d d e p h o d s h y s ec ec u n g f o l n d u e ed ed s d e n o u n d o u s d e e dg dg e of ds h Plce d sh n k ng pn n c h e s o n o e e c c k ; p o u e y y h o w e ( 1 n c h ) n o p n B k e 1 h o u s I f d e s e d see wh Bes uce (eow)
ST SAC
B c u p c o n fe f e c o n e s s s u g n d cup sof b e e n n s m l s u c ep ep n u n l s m o o h n d cmy Be c u p c h l l e d wh wh p p n g c e m n c h l l e d b o w u n l s F o l d w h p p ed ed c e m n sug u e m x u e e H e s n g o c c s o n ll unl suce ols ee mmedel
cup msw choco pcs cup g crm (20% 2 ggs 3 bspoons sugr D s 1 Y bspoons rum f srd H e o e e n o ° ° e c h o c o l e p e c e s n d c e e m s n g c o n s n l y u n l c h o c o e s mele nd mxue s smooh oo slghly B e e m n g n g e e d e s ; s g d u l y n o chocole mxue Pou no ungesed 6 ounce cusd cups o 4 o oenpoo po de cme cups
l e c u p s n k n g p p n o n o e n c c k P o u b o l n g w e e n o p n o w h n nc h of ops of cups Bke mnues oo slghly oe nd chl l les 4 hous
HOLAT HOL AT FI GTD D T T Stre no loner than 4 days Makes 0 2 servins
Y 4
rg ng food c pcg (6 ouncs) sms cco pcs ggs pcg (bou 2 oncs) dssr dss r oppng m spoon v cup copd nus
e cke no sml peces Plce hlf of cke p e c es e s n k n g d s h 1 3 9 2 n c h es es I n o p o d o u l e o l e o o e h o w e m l c h o c o l e p e c es e s o o o l B e eg e g gs gs u n l h c k n d l e m o c o l o e e n c h o c o l e e p p e d es e s s e o p p n g m x s d e c e e d o n p c c k g g e e F o l d n c h o c o l l e m x u e e n l l n d n u s P o u h l f o f c h o c o o e m x u e o n c k e peces n kng dsh oe wh emnng c k e p e ce ce s p o u e m n n g c h o c o l e m x u e on op oe nd efgee les 1 2 hous (n e seed mmedey)
Refgerated Desserts
MPY H
DY KI
Sre lger a 1 ays aes eug r 1 2 servigs
Store n o longer long er t h a n
Crut 1 p r rker r ( t 15 rker) tlepn n gr 2 tlep 3 lep lep tter r rrine e lted
iin 2 pke (8 ne eh pl 1 pkae (3 ne re eee tened 1 p gr 2 tepn grted len peel epn nil 3 e oin 2 p dir r re p gr 1 tep tepn n nill
e a t o v e n t o ° ° r a h c a c k e r c r b s and tablespns sga. St n btter. Press mxure eenly n m ungesed nch s r n g g m p a n n k n g a a n n c h e s . B k e 0 m n u t e s C l Bea t c r ea 00°° Beat R e d c e o ven t e pera t r e t o 00
cheese n lge mxer bwl duay be n y Add Ad d e m n e e l c u p s u g a r bea t unt i l u y n d 1/ teas n v n i l l a B e a i n e ggs one a t i m e; p u r o n c r u b i x t u re. C l a k e n i l c e n e r i s f i r m b ut 1 h u r C s . M x x T p p i ng in g r e d i e n t s ; s pead n 1 0 i n t e s. ke 1 m i n u t e s . C h i l l n cheese c a k e B a ke h o t cheesec red u n t i l c l d a b o t 2 h r s . ( C a n be cered ce reigee r a t e . Cverr n d reig a t e l y . Cve sevee d i m e d i at sev ·1
srg me loosn ge of Cmpan Cheee ake wt kne efr remin r pn
5
da y s. M a k e s a b o u t
4
doze n
cies p r
p Y Y Y 2 2
p ilk p tter r rr n e p pet tter p ikkin t tep nill p pped pped n
e a sugr cocoa m l k n d u e r n r g e sucepn srrng occasona l l y u n t l m x u r e o l s B o · 1 m n u e R e moe m h e ; m med i ately s t i r i n r e m i ning ingre d i e nt s . D ro m i x ture y y t e a s p p o n u s n t o axed axed e ( C k e s w l l s re a d er y h n ) e s a n u n l f i m a u t 40 m i u e s ( C n b e s e r e d i m m e d i a t e y.) R e m o ve f r o m w a xe d p er; l ac e i n c o v e re d c n t i n e r a n d re f r i ge g e ra e .
L L D DP Storee n o l o n g er th a n Stor
8
a ys . M a k s
7
d oz e n ca n i es
1 c n ( 1 6.5 nce ) nn i l l f rti rtinn g t e p p n l n d extrct ext rct
%
Y tepn nll Y2
u p l i v ere l m n ds tt te te
M x l l n g re r e d e n ts; d p b y leve lev e t e spoo spoo n l s n t o a x e d p a p e r c ve r e d a k i n g s h ee t . C h i l l n t l set, a b u t 4 h o r s . ( C a n b e serve serv e d m ed a t e l y . R e v e f r m e d p a p e r; p l c e n c o v e re d c n t a n e r n d re r ge r a t e .
R/ ssts
1
Veatie Cki ix: Peaut Butt Ckie, Sic Cki Ba ki
ERSAILE CIE MIX
E A N U T B U TT TT E C K I E S
ha 1 0 wks Maks t 1 0 cups cki ix
ov o ° cps coo m V2 cup chu ky peau t bu e, 1 e a d 1 espoo alla hape dough by espoofuls to balls Place abo u ch es apart o u greasd bakg shee lte h tes of fok d p p e d l o u r k e u l l h b r o o , 1 t o 1 mues 3 doze cookes.
lpupos s flou 4 cups al lpupo 1 . cups ganula suga 1 Y cu ps own suga (pack) 3 aspoons akng pow 1 a aspoons spoons sal sal 1 cups shonng
o s s s b k p o d d d s l t l b o o . C u t s h o t g h p a s r y b l e d e r or th elecc me o medum speed u m l o o k s k c o s s e m l o o o v v m s s s rd a m o u t s o f c o o k e e o js o plstc cotaers cups for 3 doze Cookes Y2 cu ps ech o 3 doze Cooks d pce Cookes. (Ca be b k m m e d t e y ) e a g h l y , l a b e l a d t
• 3 mnu bf ving n f cok cips a ig.
g e . f d o u g h No o o u s b u t t e o r m a r g s d y , s t 1 t o e a s p o o s c r r m . * s n s e l - r s i n l l r i k i n d d e r n d s l
BANANA CKIES
t ove o ° Y2 Y2 cp s cook m V2 c u p m a s h e d r p e b a , 1 e as as p o o a l l , gg a d V2 V2 c u p c h o p p e d u s . D r o p d o u h b y 1 e gg roud ed espoof uls ch s apr o to u r ea ea se s e d b a k s h e e t k e u l l h b r o o , 1 o 1 mutes (3 doze cookes.) SICE CKIES
t oe oe to 37° . M V2 cups coo e m, 1 eg, V2 eas poo c a mo , V V tesp oo le mo t , V2 c u p s s V2 c u p c h o p p e d u t s D o p d o u gh g h b r o u d e d e a s p oo oo f u l s c e s p oo ueased bkg shee ake ul l h t b r o o , 1 t o 1 5 m u t s . ( d o z e c o o k e s
ef geraed/ Dessers
DA- DA - I WH LS
AOLIA AOLI A OOK S
Store no longer tan 6 eeks Makes about 5 dozen cookies pound pd da choppd Y cup grauad ugar Y cup war cup choppd u Y cup hornng (hal ur or argarn ond) cup rown ugar (packd) gg apoo poo vana Y a 1 cup a-urpo lour apoo a
Store no loner tn 6 eeks Makes about 6 doen cookies
k daes granulaed sugar and aer n s a c e p a n s rr n g c n s a n l y u n l h c k e n e d l g h l y e m e f r m m h e a ; s r n n u s C l M x s h r r e n n g , b r r w n s u g a r , eg eg g a n d a n l l a u n l s m h r n l u r a n d s al al ; d d e d u g h n h a f l l ea ea c h h a l f n w a xe xe d p a p e r n r e c a n g l e a b u 11 7 n c h e s ; s p r e ad ad h a l f h e daenu llng n each recangle ll up g h l y b eg eg n n n g a l n g s d e P n c h e d g e d u g h s ea ea l s e c u r e l y r a p a n d c h l l a l e a s 4 hurs (Can be baked mmedaely) 15
o r erving ha on t o i e or
400°.
r l l i n 1 i n c h s l i c e s p l a c e 1 i n c h a p a r C u r n u n g re ased b a k i n g s h ee. B a k e u i l l i g h brw n a b u m n u es R e m e m m ed a e y f r o m b a k i n g s h ee t . VARIAIN e n u l l n g r Cara -Nu Cook: O m d a e
n 1 cup fnely chpped nus wh he lur h a p e d u g h n r l l s , 2 n c h e s n d a m e e r;r ; w r ap ap a n d c h l l a l e a s 4 h u r s rang-Pcan Cook : O m d a e n u l l n g
Mx n a b l e s p n g r a e d r a n g e p e e l w h h e s h r n n g ; s r n V2 c u p c h p p e d p e c a n s w h h e l u r h ap ap e d u g h n r l l s , 2 n c h e s n d a m e e r;r; ra ra p a n d c h l l a l e a s 4 h u r s e - r i rr i
ie a le Te oll o ooie o mae ae-N ineel Almon-Molae Tope a e e ) o n i e i e a a o Co Co o i e a e ) an Cane F Coo ae )
1 Y 2 Y
cup u r or argar n ond cu ugar gg apoon vanlla cup all-purpo lour lour apoon a poon al unc ld unwnd chocoa (cool) cup choppd w walnu 2 alpoon nly choppd arachno chrr
Mx buer, sugar, egg an anlla r n lur a n d s a l D d e d u g h n 3 pars Leae 1 p a rr p l a n ; m x c h c l a e e a n d w a l n u s n 1 p a r a n d c h e r r e s n n re re m a n n g p a r r L laf pan, 9 X X 3 n c h e s , w h a l u n u m f l p r e a d p l n d u g h e en e n l y n b m f p a n p wh a l yer each f chclae and cherry d g h h l l a l e a s s 2 h u r s e m e d u g h w h frm pan (an be baked mmedaely) r a p a n d r e r r g e r a e
• 2 0 n or rvg hat ov o 375°. Cu dug n nch slces; cu each slc crsswse n haf Pace 1 nch apar n ung r ea ea se se d b a k n g s h e e a k e u n l l g h b r w n , abu 1 mnues eme mmedaely frm bang shee e eii r i i reie
Refreraed I Dessers
BRWI RRRAR KI
AND-A R
Store no longer tan 4 weeks Makes about 4 ozen ookies
Store no longer tan 6 weeks Makes about 3 dozen ookies
1 pakage (1 55 n es ge wnie i 1 egg h p ine hppe walns
Y 2 Y
Mx browne x (dry) e and walnus w a n d s . ( f n e es es s a r y y a d d a b o u e a s p o o n waer.) ape no roll 2 nes n daeer. r a p a n d l l a l e a s o u r s . ( C a n e b a e d edaely.)
• 15 ine ee seving hea ven 35 C u r o l l n o n s l e s ; p l a e on on u n r ea ea s e d b a n s e e . B ak a k e u n l s e e a bo b o u n u e s.s . Cool slgly; reoe fro bakng see VAATI Che eigea Ckies Add up draned
opped arasno erres.
ADID RI KI Store no longer tan 6 weeks Makes about 6 dozen ookies p e againe againe sene sene 1 p neine' sga 1 egg 2 ps alp p pse se l l easpn ea aa h p hppe peans Y p hppe ixe anie i 1 p anie anie whle heies
1 1
be againe sene sene ablespns lasse easpn vanilla p neines' sga allppse easpn sa p e againe sene p ne ine s' sga p inel hppe hppe alns
M x V2 V2 u p b u e r e o l a s s e s a n l l a u p o n f e e o n e r s ' s u g a r e l o u r a n d s o d a u l s o f f d o u f o r s s . D d e d o u n a l f ; s a p e ea alf no rol 6 nes long. rap and ll n refrgeraor a leas 4 ours. (Can be baed edaely.) M x J J up bu er 1 u p o n f e o n e r s ' s u a r and e alonds. de xure n alf; sape e a a l f n o ro ro l l 6 n e s l o n . r r a p a n d l l a l e a s s o u r s .
2 es bee evig h e a ve 35 Cu rolls no n sles. Plae olasses sles 1 n apar on ungreased bakng see o p e a a w a l o n d s l e B a k e u n l d e l a e brown 1 0 o 1 2 n u e s . e o e e d a e l y fro bakng see. si seis s
M x b u e r s ug u g a r a n d e r n r e a n n g n r ed e d e n s d e d o u n a l f ; s a p e e a a a l f n o ro ro l l 1 V2 n es n d a eer. rap rap and ll a leas ours. (Can be baed eda e l y . ) ( o l l s o f o o k e s a a l s o b e f ro r o z en en f you prefer. aw before slng.)
Fo nice haped refrigerao cookie Be ue dough ha been hooug mixed and haped ino fim o
• A 15 ie ee sevn hea ve
ice a he ame ize o h e i e n e a m e e n h of i i me
o l l s n o n s l e s p l a e 1 n 35. C u r ol a p a r o n u n r e as as e d b a k n g s e e . B a k e a b o u 8 n u e s . e e o o e e d a e y f r o o b a n g see e r i r e e e i i r ec ec i e
y--
a s
Ue a, hin-baded nife. Mae
Refrgeratedesserts
IK GO OKI
MKI K
Store no longer than 0 wee. Mae aout 8 dozen cooi.
Stre no lner than we.
aage (54 e eay wie ig ix 2 all-pe l* be agaie eed h ed ea
Measure u p s h e r r s n g m x ( d r y ) n arge bw; resre remanng rsng mx Mx n u r b u tt tt e r a n d p e a n s w t h h a n d s . d e dugh n haf shape eah half nt rll abut 1 n h e s n d a m e e r a n d n h e s l n g . ra ra p a n d l l a l e a s 4 h u r s . C a n b e b a e d mmedately.
20 ie bee evig ea ve 400°. ave eady: reser resered ed rs n m x; 1 a b l e s p n s buter r margarne, sened; ablespns h waer C u t r l l s n Y n h s e s p l a e n h a p a r n n g re re a se se d b a n g s h e e t a e 4 t o 6 m n ues. Co slghtly reme frm bang shee. Mx buer, waer and resered rsng mx ( neessary, sr n 1 easpns waer) rs es (nugh rsng r abu dzen es eae remander unrsted. o not use sel-ising lou in tis eie
OG OA Store no longer than 4 day.
H e at en 35° r e a s e an an d l u r l o a f p a n s , 9 n h e s r e pa p a re re o r a n ge ge a e m x ( 1 une) as dreed n paage exepuse a b l e s p n s e s s w a er er a n d a d d u p h p p ed ed p e e a n s u r n p a n s ae unl wden p nsered n ener m e s u l e a n , 3 5 m n u e s C l h rrughy (Can be sered mmedaely) rap and rergerae
aage (8.5 e yellw ae ix 2 egg ate 2 tea da a (6 e i* ea i ie ie 2 ea
e a o e n o 35° r e a s e a nd nd l u r 1 u p as alumnum bund pan r bang pan, nhes r al ngredens n arge m x e r b w l e a n m e d u m s p e ed ed 4 m n u e s u r ba b a e r n p a n . a e e u n l w o d d e n p n s e r e d n e n e r m e s u l e a n , 4 5 m n u e s C l m n u e s ; r e m e r m pan. Col rap and refrgerate. n ( o n e ) u k i n i e i x n e su su s t i t u t e o t e u k i n n u k i n i e i e. e.
MOD O Stre no lngr than 2 4 hour.
ae a hlae ayer ae m x (185 unes) n l a y e r p a n s , 8 r 1 n h e s , a s d r e e d n p a a ge ge C p m a e 4 l a y e r s r e pa pa re r e A l m n d p p e d Cr Cr ea ea m l n g ( b e l o ) . F l l l a y e r s a n d f r s t p o f t r e , u s n g / h e f n g ( a b u 1 up) r eah layer prnle hae sh arund p edge r r e e e ra ra e w h b a n h e d a m n d s C a l e a s 4 h u r s ( C a n b e s e r r ed ed m m e d a e y ) nser wden ps a neras n p and sde o re preen wrap rm ouhng ng rap and rergerae
3 5 ie bee evig eve e eigeat ad wra C u A l m n d e a n d
et stand at om temperature. A L L N W H I P P E C R EA EA F I L I N G 2 evele (ab 2 ne ea) dee ig ix il Y ea al d exa Y ei e ga
Mx desser ppng mx, ml and exra n b w G r ad a d u a l l y b ea e a n s g a r;r; b e a a u n s f
5
ererae Dessers
I D I
Y I
Stre o lor than 24 hours
Stre n lnger than 48 hours
2 2
2 3
Pas!ry or 9ic Tocrs Pi (pag ablspoos sot br or magarin mdim baaa cas (1 cs ac) ruis or salad, salad, draid ca ( 6 ocs) andari orag sgms, draid cp oy ablspos graulatd ascobic acid mixtr ablspoos ablsp oos qi ccooig apioca aspoo sal aspoo as poo allspic
Prepre pasry pred u er n pasry n pe pn le nn n wl; dd frus fr sl d d rne semen s Pu r hney n rus; ss unl rus re ed Mx sr d mxure, p, sl nd llspe; sr n f ru ru m x u r e u r n f ru ru x r e n p e pn; er wh p rus n u sls n p r u s e l ed ed e ; f l u e ( s e r r e m m e d e ly, see elw) erere or bor srvig, a ov o 425° u s l s p r u s C r r ed ed e w h 2 n h srp lumnum fl pre exesse rwnn; reme fl 1 5 mnues ere pe s d n e B k e u n l r s s r w n , 4 5 55 nues l slghly Serve Immetel H e a e n 4 2 ° C s l s p r u s e r e d e e w h 2 n h s�rp f lumnum fl; reme fer pe has ked 2 5 m n u e s B k e u n l r u s s r w n , 40 50 m n u e s l s l l y
8 c ad Pi Sll (ag 1 cp boiling ar pacag ( 3 ocs) srabrrylav srabrryla v ord 1
lai pacag (16 ocs) oz slicd srabrris
Bk pe shell Pur ln waer n ela n w l ; s r u n l e l n s d s s l e e A d d frzen srwerres; s rek erres r hen mxure s parlly se, pur n aked p e e s h e l l C h l l u n l e , , u h u r s ( C n e s e r r ed ed m m e d e l y ) I f d e s r e d , s er er e w h f r z z e n w h p p e d p p n
VI Store no longer than 48 hours
9 ic ad ad Pi Sll (pag (pag cp sgar cp cornsarc taspoo sal 3 cps mil 4 gg yols, sligly ba ba 2 tablspoos bur or margari , sotd tablsoo pls 1 aspoo vailla Bake p shell Mx sugr, rnsrh nd sal n s a u e e p n B e a m l k d e e y y l k s s r r d d u l l y n s u g r r m x u r e k e r m e d u m e a , , s r r n g n s n l y , u l m x u r e h e n s nd ls Bl nd sr 1 m n u e eme frm h e ; s r n u e r n d n l l a P u r m m e d d e l y k ed ed p e s h e l l m m e d a e y p re re s s p l s wr w r a p n f l l n C h l l a les 2 h u r s ( C a n e s e r e e d m m e d e l y I d e s r ed e d s e r r e wh sweeened whpped ream
VARIAIONS Cocola Cram Pi: I n r e a s e s u a r 1 V u p s n r n s r J J u O m u e r a n d s r n 2 unes meled usweeened hle wh he nl l Coco Cram Pi: D e r e s e a n l l e spns nd sr n u p flf l k e d n u Sprnkle up flaked n n whppe rem f des red
/
/
GGNOG P
MON HON P
Store o loger tha 48 hours
Store o loger tha 48 hours
9 ic Baked Pie Se (age 77 1 eveoe (abot 2 ocs) desse desset t toig ix tasoo avoig teaspoo t eg teasoo gige 1 ca (18 oces) vaila pddig
9 Y 1 4
Bake pie shell. Prepare opping mix as direed on pakage exepomi anlla sr in rum f a a o r i n g n u m eg e g a n d g i n g e r.r. o l d p u d d i n g i n o whipped oppng pour ino pe shel. Chll u n l s e a l e a s 4 hours. (Can be sered mmedaely.)
RWRRY HION PI Store o loger tha 48 hurs
9 ic Baked Pie Se (age 77 c sga 1 eveoe avoed geai 1 acka ackage ge (10 oces) oz stawbe ves tawed 3 egg wites teaspoo ca o tata Y c sga Y c cied wiig cea
Bake pie sell. M ix up sugar and he gelatin in sauepan sir in srawberries. Cook oer m ed ed u m h ea e a s i rr rr n g o o n s a n l y u s u n i l m i x u r e b o l s . l a e p a n i n b o w o i e a nd nd w a e r r hill n ergeraor sirring oasionaly u n i m i x u r e m o u n d s s l i g h y w h e n d r o p pe pe d rom spoon. Bea egg whies and ream o arar unil foamy. Bea i n J J u p sugar 1 ab lesp oon a a i m e b e a a u n i l s i a n d g o ss s s y . o n o u n d e r r b e a . o l d s r a wb w b e r ry ry m i x u r e n o m e r i n g u e . B e a r ea ea m n h i l l e d bo bo w u n i s i o l d n o srawberry meringue. Pile no baked pie shell. C h l l u n t l s e a l e as a s h o u r s . ( C a n b e s e r r ed ed immedaey.) ote: o r e as as e i n u i n g p e d i p k n i e n o
h waer.
1 Y Y
a t d Desserts
ic Baked Pie Se (age 77 c sga eveoe lavoed gai eggs seaated c wate c eo jice tabesoo gatd mo ee teasoo cea o tata c sga
ak ak e p i e s h e l l . M i x 2 2 u p s u g a r an an d h e g e l a i n n small sauepan. Bea egg yolks waer and l e m o n u e s i r i n o s u g a r m i x u r e C o ok o k o o e r medum hea sirring onsanly us unil mixure bois. tir in peel. Plae pan n bow o f i e an an d w a e r o r h i l i n r ef ef r i g e r a o o r s r r i n g oasionally unil mixure mounds sighly whe n dropped rom spoon. e a t e gg gg w h i e s a n d r e a m o f a r a r u n t i l o a m y Bea in 2 2 up sug ar a b l e s p o o n a a i m e bea unil si and gossy. o no underbea. o d l e m o n m i x u r e i n o m e rir i n g u e . P l e i n o b a ke k e d p e s h e l l . C h i l l u n i l s e a t ea ea s h o u r s . (Can be sered immedaey.) se i n u i n g p e d p k n i f e n o ote: o r e a se ho waer.
F
Loo a oo o a 80 o w w a "o s s y. Saa s w a co whs co o oo a a y' ba as a o a a vo B s s o yo w. o c a o caf caf y b ooy. ooy. Us a b sca sca c ow oh S sca acoss boo bo o of bow a s.
Index Bvrn i, 121 Bens) Alon bk b k 11 hi en ssrol ssrol 6 grn. ee Green be(s) hoolte his, 69 li. ee Li bens ookies, hi nese, 72 mshroo sl, Itlin, ros, 14 127 olsses toers, 1 2 s, brigh t, 126 tort, 1 3 Bf Ang foo e ixqi Bourgigno, Bourg igno, 17 74 bris Atirs, 36 364 41, 1, 1 1 1 bs, b s, 16 Al) on rie rie 17 b 1 hi , r hs hs hs, 1 swih, 3 innon tos, 13 syy orost s orost 1 3 rnbrry ies, 79 gron ris 4 bb t h st, 96 i , frsh, 7 hii , Ariots) hi i n i n n,, hrry brs, 71 hi , 9 re , 1 40 ho ein ssroe, 94 h bfft, 01 h kwo kwonn t rn ovr ovrs, s, o, oen 12 lsn, 20, 03 so 4 limtbl st, 11 s i i , 11 9 et n otto i i 7 Asrgs et of. ee Met lof btre blky 6 etbls. ee ss 46 etbl(s) it h shws 46 ot st, 93 Avoo shtti s, 9 rb sl be, 11 sinh ro, 9 ol, 39 stff rn ers 94 ungrin olsh, 4 Bk ros les 41 hsh, 93 voorbt vo orbt sl, rint, 97 11 shehrs i, 3 bns, 11 ste h ith sinh stfing, ontinntl, 103 r 13 r i ms i n r, 47 47 Sws,, 1 Sws oto ste,, o fshio n, 99 ste on 132 storg ti for, 9 i, 4 tryki try ki b bobs obs,, ssg rin, 104 Bts) nn ooies, 149 ho rs rsrish rish o 1 2 Brb) borsh 1 20 g o' lb 10 Best hoot , 76 rib, 1 Bisits) Brley hrb ssrole 130 bttrsoth 137 Brs. ee o Browni(s), fn tns 36 ooies) tortoni, tort oni, 6 riohrry, 7 Blbrry ix , 71 o e ixqi te, 7 orne bre 13 Bttrfri Bttr fri fish, 30 Borsh, 1 20
Bris bf b b 6 on ri, 17 Bri in of of oois, 72 Bre(s), 060, 13140 rbs, bttr, 26 Brih bn sl, 26 Brooli i y, 47 svory, 47 ih str se, 47 ron ' n rv rv ro 60 Bron btr ii, 67 rownis), 69 l ssrt, 2 ixqi , 69 69 rfrigrtor oois Brsss ros) ' orng 7 n ro s 26 s s o r 7 s Bttr by rs rs 46 Bttril sw sw o q, 6 Btrsoh biis 37 n ros Bttry frr k, 7 frostin 7 srs of , bbg fri ' hs s, 126 th st, 96 r rition s sor, 30 es) ri ot r, 0 be holt 76 b try frr, frr, 7 h. ee hs of. ee oe s) ix 74 ne foo, 74 Gr hoot, 74 ot s, 7 orn e lof in 13 sie, 14 ns) hrbor, 36 ribbon, 36 srs ee Di, Sr try, fron 3639 ni fri oo,
k
ny oo s, 4 r s oos, n oo oo e, rros) n Brsls sl, 16 gr ono orn, n l r 2 si st, sr) h 0 l 6 r, ho n, o r n n 6 hrb br y y 30 rn v 0 rn s 4 , fow r fow n o, 4 vb obio, er b 3 hrr bor n, 36 h he n ron, 3 br, 3 6 h i f r 4 r e r r r , s,, 0, 0 s n fr fr , 6 o 3 , s iy iy 6 o o o ,, ro, 39 sof,, 3 sof r , 0 stor for 0 S r n S of) , o y hs oy, orng 6 herry) ro brs 7 ro hrry 4 hrry ne , fro, rfrig r or oo sr, 6 tor h i, 46 tor hn , on ro,
158
ex
Fankute(s) apple u tte sanwch 3 potao dogs 03 Feeze d nne s 333 333 Fench toast 60 meat oa 7 Fench e eggplant 3 onon ings Fenc h toas eeze 60 Fesh apple p es 8 pea pies 79 Fied chicken 29 conmea mush 1 3 Fosted chocoate olls 7 mixqu ick cake 74 74 oage ols 56 Fostin g. e e o o Ic · ing ute 7 luf white 76 Foze canap ta 3639 3639 chepneapple che pneapple salad 42 cocktail saad 2 old genan� 6 past cces 7 aspe salad 2 toe 64 Fui(ed). ee o e o and nu tead 138 cocktai I salad oze cookies candi candi ed 152 desset eeze 1 dops 68 loa 52 maao §aad 16 mandain 19 old cane 15 golde ap icot icot15 15 on 1 2 'n chees sl w 16 salad cunc cao pinpple 13 oze chepi eappe 42 oze cocktail 2 ozen aspe 2 macaoni 1 6 pe 15
1
G
Galic cheese dip 11 Geatin molds. Fuit mold Fu alad Mol(s)
Glaze 5 Gnocchi 5 Golden apicot mod1 aked otaoes 3 squash ake 131 Godenod egg dp 11 Gouash Hungaa 14 Gaham cacke cust 8 Gav o ozen di ne 33 Gav Geek tiangles 0 Geen ean(s) ad amoo shoots 6 gh en salad 16 sou ceam 6 6 Ital an 6 oven 46 smok 6 Geen peas cu nch 9 vegetal veget al e me dle 8 with mashed utaagas 13 Geen peppes s tufed tufed 9 Gound ee. ee ee gound Guacamole 39
H Haiut so steak 109 Ham ap ico u et et 1 01 aked wt sinach stu ing ing 1 03 chickencheese spead 37 chi i spead spead 37 deviled and ol ive spead spead 36 chi i sauce sandwich sandwich 35 ceam 36 laeed ine 10 Hamuge. e ee gound onion hoedow hoedow 1 toga nof 93 93 Hash oast ee 93 Hawaia n spice ianges 0 Heat am shan ks ks 105 andwich oa 15 He ale casseole 130 Heing kippeed kippeed spead 39 Hone hons 59 peanu utted uttedate ate sandwch 35 Hot dogs. Fankute(s) Hot shimp and macaoni salad 110 Hugaia cofee cake 7 goulash 14
I Ice stawe 62 Ice ceam iscui totni totni 65 cheies supeme 62 ozen mod genadine 62 Icg. o Fosting owned u te 67 chocoate 67 Individua hot su sandwiches 3 Itala geen eans 6 mushoomean salad 12 spaghett s auce 9
Jam alaa 17 Je ied samon oa oa 112
K Kaos Kao s ee tei teiaki aki 1 1 8 Kippeed hei g spead 39
L Lam cu 23 leg o' am aecue 105 sh nks hea 105 shepheds' p 23 stoage tm e o 23 Lasagne 20 103 Laeed ham dine 10 Leg o' o' l am aecue 1 05 Lemon() chfo pie 80 155 potatoes 13 Lima (eans) Ceoe 6 n ceam aked 7 Itaan mushoome mushoomean an saad 1 7 meatal stew stew 11 5 Lime ch fo pi e 80 cottage cot tage saad 1 3 Livewust spead 1 and mu shoom 38 Luau oast 102
aaoni an d cheese cheese 31 and chii 9 and shimp s al ad hot hot 11 0 u saad 1 6 t u n a s a l ad ad 1 1 3 Mandai n salad 19 Maple ownie desset 14 Manated cucum e salad salad 1 27 oast ee 9
Manated (cont) s h i m p p 1 1 9 omatoes 1 28 Mashed utaagas utaagas with gee peas 1 32 Mazaie to to te 13 Mea. o and oao pe 7 and ou t soag soagee tim e o 9 o oze dinnes 32 oll spiach 95 Mea oa and g av av due 93 eee 7 spich meat o l 95 Meal ( s ) ad spaghei spaghei 10 ima s s ew ew 1 1 mni 10 Romann o 10 Roma sweet swe et an d sou 1 0 Mexica Mexic a i c icken 106 Mn i meatas meatas 10 Mixed nu as as 71 Mix-quicc Mix-qui ang ood cake 4 ownie 69 cakes and c upcakes 74 osted 7 da a 71 Gema chocoat cae 74 Moasses amond oppes oppes 152 cookies so 67 cookies Mods). o Fui mod Fui alad ee a h oe oeadish adish 2 cotagg e ime salad 123 cota ceam cucume saad 1 25 cunch caot-pineappe sad 1 23 geadi ne oze 6 Mush ied conmea 1 3 Mushoom and chi cken spead spead 38 and camea t spead spead 38 ad ivewus spead 38 ea sa s a ad Ialia 1 27 Mustad sauce 33 and occo 47
N Neapo i t a cookies 151 dp 12 ut as m i xed as xed 1 ead ui and 1 38 ead caame cookies 151 ol ich 10
Ol cocole cooks, 68 sce cke, 75 ld- fso ned be f se, 99 99 l vecee veceese se bll s, 39 39 Onons geen, 'n cos 7 ngs, enc fed, 44 Ongs blu ebey bed, bed, 38 Bussels sous /'onge, 7 bueon olls, 39 ceeseck, 6 ccken-ce, 29 cocole ngls 70 cookes, uck 67 glzed cos, 48 ndn sld, 29 ec cookes, 5 lof, 53 ce, 29 olls, fosed, 56 Oenl glzd cc ken n gs, 0 vel csseole, 05 Oven fed eggln, 43 gee bens, 46
ke ou se oll s, 39 sy See also Pes cuckgon unoves, 8 cobble , sbeysbeyubb, 6 ccls, fozen 78 cus, 77 eces, sced, 9 enu bu ces, 69 cookes, 49 oney-de oney-d e sndc, 35 es es, fes, 79 sced sc ed,, 9 es, geen See Geen s cn buscoc olls, 57 cescns, 72 ong cookes, 5 lof, 53 s, 82 ee sek, 3 ee es, gen, su ff ffd, d, 94 s l, fes, 78 beef, 7, 23 ccken, 28
ndex Pes con cocole c, 54 deluxe, 82 coconu coc onu ce, 54 cnbey-le, 79 eggnog, 55 fu sld, 54 lb seds', 23 leon c ff ffon, on, 80 55 l e c f fon, on, 8 e nd oo 7 e, fes, 79 ecn,, 82 ecn u kn cfon cfon,, 8 quc on, on, 7 seds', 23 spcy cees cees, , 6 sbey cfon, 55 nue, 54 vnll ce, 54 vel seeds', 23 Pke fes, 09 fs bke, 09 Pnele co sld, cuncy, 123 cey sld, fozen 2 sced, sce d, 9 Pqun d, 2 Pzz, 20 Pocke se, 93 Pollck fs bke, 09 Pok ee also nd squs n fol, 99 bked susge ng, 04 bbecued bbe cued bs, 8 lu u os, 02 spebs nd sueku, 99 seks, scy, 00 soge e fo, 9 see nd sou, 9, 00 endelon bke 00 Po-os,, esy, 3 Po-os Poos nd e e, 7 bked golde, 32 ce, 45 cese, 34 csy, 3 dogs, 03 legn s bons, 32 fo fozn fozn d nn es, 32 goldn bked, 32 leony, 34 es, 32 efgeo efge o doug, 39 sou vcyssose, 20 se, se , cel glzed, 34 ce bked, 45
Pou ly, sog sog s fo 24 Puf bol, sefood sefood sld n , 30 sel ls, escgos escgos n, 4 Pu en ckl y y bed, 50 Pukn bed, be d, 37 cke 53 c f fon on s, 8 cooks, 66 fln 44
Q
Quce one one 7 Quck buelk see doug, 56 ong cookes 67 fgeo f geo cookes, 53 Qu ck b bds ds,, 5, 3 738
Rsed fljcks 36 Rsbey bbon old, 24 sld, ozen, ozen, 42 Ru bb-s bb-sbey bey cobbl e, 6 Rbbon cns, 36 3639 39 old, 24 Rbs, bbecued bbecued 8 Rce cckn csseole, 2 onge, 29 fo fozen fozen d nne s, 32 R c cocole bke, 47 nu oll 40 Ros beef s, s , 93 ned, 97 lu u 02 Rolls bo 'n seve, 60 buescoc-ecn, 57 ces 39 cnnon, 56 con ock 37 cb, 40 flky fll ed cescens, cescens, 58 fou-lf c love, 40 fosed cocol, 57 fosd onge, 56 ong bueon, 39 Pke ou se, 39 c nu, 0 scy ye, 35 Ru by conso conso , 20 Russ n ecks, 7
159
Rubgs, sed geen s, 32 Ry uenckel bed, 50 oll s, scy, scy, 35
lds bked vocdocb, bee nd nd oseds old, 2 b ben, 26 ussel s nd co, 26 cogl co gl e, 23 cb, sndcs, 34 cun cy co co nle, 23 cucubes cey, 25 ned, 27 foze cey-nele, 42 cockl, 42 sbey, 42 Il n u soo-b soo-ben, en, 27 con fu, 26 ndn,129 ned cucubes, 27 ooes, 28 bbon old, 24 slon lof, lo f, jell ed ed,, 2 snd ces, 34 sefood, n uf bol, 30 s nd con, con, o, 0 sndc es, 3 oo nde 28 un c c o, o, 3 snd ces, 34 lon lof, lo f, jelled, 11 2 py bll, 2 2 sld sndc es, 34 34 nd c es c d beefce beefce ceese, 35 cb sld, 34 dvled cl suc suc 35 fo feez feez,, u nu sul , 3 fkfu l l bu ,, 35
n dvd ul o sub 34 lof, ey, 5 nu bue bue-oney -oney de, 35 slon sld, 34 34 sdnes, ce cess d cl suc, 35
Idex
Snwihs) ont) shri grn o ivr hs, 3 s, 3 tn s 34 Srins, rs n ii s snwi, 3 S hrry, for for fron i nn rs, 33 ti n sg sghtti, htti, 9 str, 3 n brooi , 7 Srr t n srribs, 99 Ssg s gn, 20, 103 ing, b, 104 Svory brooi, 47 sr, 3 Sfoo See aso ames
f seafoo
s in f bow, 30 Shhrs' i, 23 Shoofy o of f , 1 3 Shri n roni s, hot, 10 i sr sr, , 3 grn o ivr hs snwih, 3 intrntion, 110 rint, 119 s snw ihs, 34 Si t oq oq vin, 106 Sw, fri t 'n h hs, s, 126 Soy grn bns, 6 Snis s sr rgot gotss i n tit hox), 41 Soft o sss oois, 67 Sof riot, 1 42 hs, 31 br, 0 hoot, 1 47 Sos borsh, 1 20 br, 120 rby onso, 120 vihyssois, 120 Sor r n grn bns, 46 is, 121
Soyy h i b t st, So st, 109 Sghtti n tbs, tbs, 10 s, tin, 9 Srribs n s rrt, 99 brb ribs, 1 Si) riots riots,, 1 9 , ot, 7 oois, 1 49 hs, 119 rs rs,, 1 9 in , , 1 9 trings, wiin, 70 Siy s s i, 11 6 or sts, 00 ry ros, tof rings, 70 Sin ssro , 49 t ro, 9 stffing, b h wi th, 0 vgtb obint i o n , 4 sty, 9 Sr hs , ·22 hin n shroo, 3 hhs, 37 hi i h, 7 n r hs, 3 rbt, 37 n s roo, 3 r hs n ho rs rs rish, 37 ry vi vi h, 36 vi h n oiv, 36 ir hrring, 39 ivrwrst, 122 n sh ro roo, o, 3 son rt rtyy b, 22 svory, 3 shr -i , 3 3 Sqsh n or in foi , 99 99 b, gon gon 1 1
St ontinnt, 9 r, 13 Swiss, 14 Stw bbg th, 96 hin, 99 i-tb, 11 ofsh ion bf, 99 99 o, 93 Strwbrry hifon i, 1 r, 1 i, 62 int i, 14 rhbr obbr, 61 Strognoff h b rgrs Strogno rgrs,, 93 St f grn rs, 94 94 Sb snwihs, inivi ot, 3 Sgr oois, x, 73 Swt rrot stis, 131 orn , ogh, qi bttri, 6 ottos,, rg, ottos 134 ros) bt trs trsothn, othn, 7 innon, 6 fy fi rsns, frost hoo t, 7 frost frost orng, 6 hony horns, 9 orng bttrhorn, 1 39 Swt Sw t n sor rsss srots, 47 tbs, 10 or, 19, 100 r bbg, trit ion , r 130 Swiss st, st, 1
T
Ts, Rssi n, 71 Ts, Tting t i , 121 Triyi, bf, bobs, 1 Ttrin Ttr in i, h in, 2 3-in1 frr hin, 26 Tost in non, 3 ontinnt brnh, 136 rnh, frr, 60
Tof tring s, si y Tof y,, 70 Too n i owr, 4 ri n , 2 su, I t in sghtti, 9 7 Toing, Tort on,, on fronn , 6 fro rin, 14 wh i hr ry ry,, 146 Tortoni , b i s it, 6 Triti Tr iti on sw swt tsor sor r b b g g,, 1 30 Trif, 1 46 Tn ssro , 1 1 ry hs hs o, 1 i, ttin g, 12 ron s , s snwihs, 3 snwih s, Try iv i v n, 0 T rnov rnov rs rs,, h w wgon, gon, Twi b o tos, 4 4
Vni r r i , 1 V bi rs, 22 rint ssro, 10 rs n, 22 rs shhh r s ' i, 2 sh storg i for, 23 with toto s, s, 21 Vgtbs) See a ame
f veeabe
obi ntio n, 43, 43, forr fron i nn rs, 32 fo y, 4 s s, 9 9 Vrsti oo x, 149 bnn, 1 49 nt b ttr, 49 si, 1 9 Vihyssoi s , 20
w
Whi hrry tort, 6 Whi
Zsty s s inh, 49
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L w
U FOR FIT ITN NES K y ly n raing go. Plan your mals aou 11 ur''ur''-n n v m m ry y MATS:
2 or more seinp
Inudin poultry, fih, , r ba o p an pa btt VEGETABLE
& FRUITS: 4 or moe
Plan on on ark gn or yllw g b l vry or and on itu frut r a MIK:
2 or mor cus for adu
; 3 or cus for chilren ad te
Incuing chs ea. BREADS
& CREALS: 4 or m rvng
ortified. d. e or or ortifie esto toe enrich, es le grn grn,, enrich whole hey'r who Make Mak e ue he four ur groupe groupeyy ings from he fo s nd exra rv rvings sw s Don't forget as, sw Don't egy nd other food vaues. diinal food povvde dii po P.S.
