Title: Favorite Bierocks
Categories: Misc, Beef
Yield: 6 servings

2 c lukewarm milk
1/4 c oil
2 ea eggs (beaten)
2 pk yeast
1/2 c sugar
1 ts salt
2 c plus of flour

Mix together milk and oil. Then add remaining ingredients. Knead and
let rise for 1 hour. While bread is rising cook filling:
2 lbs. ground beef
1 small head cabbage chopped
1 onion chopped
Fry beef and do not drain. Add cabbage and onion..and salt
and pepper to taste. Roll out hunks of dough (about the size
of a tennis ball) as thin as possible. Place 1/2 slice of
american cheese on dough, then filling, then another 1/2
slice of cheese. Fold over and seal. Bake 325-350 degrees
for 30 min. or until golden. These are YUMMY!

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Title: THE GEORGIA PEACHBERRY NO COOK JAM
Categories: Desserts, Spreads
Yield: 4 servings

1 c Crushed raspberries
1 c Peeled, finely chopped
-peaches
3 1/4 c Sugar
2 tb Lemon juice
1 Pouch liquid fruit pectin

Measure prepared fruits into a large bowl. Add sugar
to fruit and mix well. Let tand for 10 minutes. Stir
in lemon juice and liquid fruit pectin. Continue to
stir for 3 minutes until most of the sugar is
dissolved. Pour into clean jars or plastic
containers. cover with tight lids and let stand at
room temperature until set (may take 24 hours) Store
in freezer, or for 3 weeks in refrigerator. Makes
4-1/2 cups.

Origin: Reader’s Digest, Canadian Edition, June 1993.
Shared by: Sharon Stevens

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IMPOSSIBLE CAULIFLOWER QUICHE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Salt
Boiling Water
2 c Thinly Sliced Cauliflorets
9oz or
1 pk Frozen Cauliflower, Thaw,
Drain 9oz
1/3 c Chopped Onion
1/2 c Chopped Green Pepper
1 c Shredded Colby Cheese 4oz
1 c Milk
1/2 c Bisquick
3 x Eggs
1/2 ts Salt
1/8 ts Pepper

In covered saucepan in enough boiling salted water to
cover, cook cauliflorets 10 minutes. Drain; place in
greased 9″ pie plate. Sprinkle with onion, green
pepper and cheese. Place remaining ingredients in
blender container. Cover and whirl 15 seconds (or
beat 1 minute with rotary beater). Pour into pie
plate. Bake at 375~ degrees for 20 to 25 minutes or
until knife inserted in center comes out clean and top
is golden. Let stand 5 minutes before serving.

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Title: Beefy Spaghetti Soup
Categories: Soups/stews, Pasta, Ground beef, Italian, Beef
Yield: 4 servings

1/2 lb Ground beef, crumbled 1 c Frozen cut green been
1 ea Medium onion 1 1/2 c Broken spaghetti (uncooked)
1 ea Clove garlic, minced 1 ts Parsley flakes
4 c Beef stock 3/4 ts Salt
1 ts Olive oil 1/8 ts Pepper
1 ea Mushrooms, sliced 1 ea Bay leaf
1 ea Can tomato sauce 1/2 ts Oregano

In large casserole combine ground beef, onion, garlic, and oil.
Microwave at high until meat is no longer pink, stirring once during
cooking. Drain. Add remaining ingredients. Cover. Microwave at high
till spaghetti is done (around 20 to 25 minutes). Stir occasionally.

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Date: Sun, 08 Aug 93 22:14:41 CDT
From: BILL KELLOGG

This is something I throw together sometimes:

BROWN RICE AND SALSA

1-1/2 to 2 cups Brown Rice
1/4 cup Mild Salsa
Small can of Corn, drained (I guess about 3/4 cup)
Small can of Tomato Sauce
16 oz can of Pink Beans, drained and rinsed

I just mix all of that together and heat it up and it’s very good and very
fast. It’s good without the beans too.

Boiled Salad Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Butter
2 Eggs
2 teaspoons Sugar
1 teaspoon Dry mustard
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 cup Vinegar

In the top of a double boiler put the butter, eggs, sugar, mustard, salt
and pepper. Cook over very hot water until they begin to thicken. Stir in
the vinegar and continue cooking 3 minutes. Remove from heat; beat
occasionally while cooling. Keep in a coo l dark place. This dressing will
remain good for several weeks.

Many of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos and
all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by
Carolyn Shaw 5-95

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Babka

Recipe By : Lloyd Malanka Dancers Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Breads Ukrainian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c milk — scalded
1/2 c water — lukewarm
1 tbsp sugar
2 pkg yeast
3 c flour
7 eggs — separated
1 c sugar
1 tsp salt
1 c butter — melted
7 c flour (or more)
1 c raisins
1 tbsp orange rind — finely grated

Scald the milk and let cool. Dissolve the 1 tbsp. sugar in lukewarm water
and sprinkle yeast over it. Let stand 10 minutes. Add yeast mixture to the
cooled (lukewarm) milk. Beat in 3 cups flour until smooth and let rise in a
warm place until bubbly, approx. 1 hour.

Beat egg yolks until light, then add sugar gradually while beating. Add
salt, melted butter and orange rind. Beat egg whites until frothy. Combine
egg yolk mixture and egg whites with the sponge and mix well. Stir in enough
flour to make a very soft dough and knead continually for 15 minutes. When
raisins are used, they should be added after dough is kneaded. Cover and let
rise in a warm place until double in bulk. Punch down and let rise as before.

Grease tall round pans generously and coat lightly with dry bread crumbs.
(Coffee or Crisco tins make good containers for Babka.) Form dough into a
ball, small enough to fill 1/3 of a container. Let rise in a warm place
until dough barely reaches the top.

Brush the loaves gently with a beaten egg, diluted with 2 tbsp. water. Bake
in preheated 375 degree F. oven for 10 minutes, then lower the temperature
to 325 degrees F. and bake for 30 minutes. Then again lower temperature to
275 degrees F. and continue baking 10 minutes. The baking period depends on
size of loaves. If Babka is turning dark, cover with aluminum foil.

Remove baked loaves from the oven and let them stand in the pans for 5-10
minutes. Take each loaf out very carefully. Cool completly. Babka is always
sliced in rounds, across the loaf.

Yield: five or six loaves.

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Frozen Cappuccino

Recipe By : Tina Danze–August 14.1996
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 to 2 cups ice cubes — crushed
3/4 cup espresso or strong coffee
1/3 cup fat-free sweetened condensed milk

Place ingredients in blender and blend until smooth, about
30 seconds.

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SHRIMP SOUP WITH CABBAGE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Soups
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Shredded Chinese cabbage
2 ts Salt
6 c Water
4 oz Chopped scallions
4 oz Cooked medium sized shrimp,
-each cut in half
1/2 c Sliced celery

Cabbage and Shrimp Soup

Combine cabbage with water, celery, and salt in
saucepan. Bring to a boil. Cover and cook over low
heat for 10 minutes, or until cabbage is tender but
still crisp. Ladle, evenly divided into soup bowls.
Sprinkle each portion with one ounce chopped
scallions. Place one ounce shrimp in each bowl. Makes
4 servings.

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Quick Saucy Chicken Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Chicken
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Chicken/turkey; cook — dice
2 cans Cream of mushroom soup
16 ounces Frozen mixed vegetables
1 teaspoon Poultry seasoning
1/2 teaspoon Garlic salt
2 cups Bisquick Original or Reduced — Fat baking mix
1 1/2 cups Milk
1 teaspoon Parsley flakes

Heat oven to 450~. Mix chicken, soup, vegetables, poultry seasoning and garlic
salt in ungreased 13x9x2″ baking dish. Stir baking mix and milk until blended.
Pour over chicken mixture. Sprinkle with parsley. Bake 30 to 32 minutes or
until
crust is light golden brown.
Source: Bisquick Card

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