Main Dish Page 30

SAUSAGE NOODLE CASSEROLE

1 8-oz. pkg. noodles
1 can cream of chicken soup
1 cup diced cooked carrots
Salt and pepper to taste
1 1/2 lb. link sausage
1 cup drained corn
2 TB. minced onions

Cook noodles in boiling salt water until tender. Brown sausage slightly in skillet. Set 10 to 12 sausage aside; cut remaining links into fourths. Blend together soups in mixing bowl; stir while adding milk. Combine noodles, cut sausage and remaining ingredients; pour in greased casserole.
Arrange sausages around on top. Bake 350 for 30 to 40 min.

Erma Zanni

GROUND ROUND CASSEROLE

1 lb. ground beef
1 med. onion, chopped
1 can cream mushroom soup
1 cup diced celery
2 Bullion cubes
2 TB. butter
2 1/2 cups hot water
2 TB. soy sauce
1 Sm. pkg. minute rice

Melt butter in frying pan. Add onion and celery. cook until partially done. Add ground beef and cook until browned. Dissolve bullion cubes in hot water, combine all ingredients. mix well and pour into a greased casserole. Cover with buttered cracker crumbs. Bake 350 until bubbles, and top is browned.
Serves 6 to 8


Zella D. Peterson

Main Dish Page 29

BARBECUED HAMBURGERS

(for 50 buns)

Add:
1 cup chopped celery
1 tbs. chili powder
1 cup green pepper, chopped
1 tbs. prepared mustard
2 cans tomato soup
dash of pepper
salt to taste
1 cup catsup
4 tbs. Worcestershire sauce

Simmer for 1 1/2 hours

Irene Beardall

QUICK SUPPER

1 can pork and beans or cooked chili beans
1/2 chili brick
1/2 lb. hamburger
1pt. tomatoes or equivalent in fresh tomatoes
1/2 lb. cheese

Heat until cheese melts then serve individually on plates of cut-up lettuce and onion. hot bread makes a delicious duet. This makes a balanced meal.

Lucille Ingram

CHOW MIEN

Cut up cooked left-over meat. Dice celery, onion, and green pepper. Add water and let cook. don't over-cook vegetables. Add 3 bouillon cubes. Make thickening with cornstarch, soy sauce, and cold water. Serve with steamed rice.

Carole Leishman

Main Dish Page 28

SAUCE TO PUT OVER RICE



1 med onion

1 clove garlic

2 Tbl salad oil

2 1/2 cups or can tomatoes

1 Tbl lemon juice fresh or frozen

1 bay leaf

1/2 tsp salt

dash pepper

2 cans tuna fish or meat



Cut onion in slices. cook whole garlic hot oil 5 min. Add tomatoes. cook for 20 min. Scoop out garlic. add tuna or meat. cook 10. min. Pour over cooked rice.





HAMBURGER BALLS



Let soak together:

4 slice of bread
2 beaten eggs
1/2 cup milk

Mix together:
1 lb. ground beef
1 t. baking powder
1/2 t. salt
1 t. minced onion

mix with above mixture, and form a ball, and brown. Pour over 1 can cream chicken soup, 1 can cream mushroom soup, 1 can milk. Let cook until meat is done. Leota Peterson


SPAM CASSEROLE

1 med. size pkg. egg noodles
1 can Spam
1 can cream of chicken soup
1 can mushroom soup
1 cup milk
2 cups grated cheese

cook egg noodles. Chop Spam in small pieces. Cream soups and milk. Pour over noodles and Spam. Blend in cheese and sprinkle over the top.
Bake at 325' for 25 min.

Main Dish Page 27

CHICKEN CASSEROLE

Cook until tender:

2 large stewing hens (cover with water and boil)
3 stalks celery
2 small onions (cut up)
2 grated carrots
Bay leaf and pepper to taste

Remove chicken from broth; cut meat into small pieces.

Sauce:

6 cups broth
1 cup flour
1 cup milk
1 tsp. celery salt
Cook until thickened

2 cups buttered bread crumbs

In large casserole put layer of chicken, layer of broth, layer of bread crumbs. Repeat until all ingredients are used. Cook 1 1/2 hours.

Arlene Adamson


MASHED POTATO CASSEROLE

Fry 1 lb. hamburger and 1 small onion together in skillet.

Add:
1 can cream of mushroom soup
1 qt. tomato juice
1 can of either corn or peas
Salt and pepper to taste

Cook until thickens. Drop by spoonfuls cooked mashed potatoes; heat and serve.

Main Dishes Page 26

HAM AND NOODLE CASSEROLE

1 c. med. noodles
1/4 c. chopped pepper
1/2 c. chopped celery
2 c. milk
1 c. chopped cooked ham
1/2 t. salt
1 1/2c. cottage cheese
2 t. butter
1 small chopped onion
2 tb. flour
1/4 t. pepper

Cook noodles in boiling salted water, drain. Melt butter in pan; saute green pepper, onions and celery. Blend in flour and seasoning gradually add milk. Mix and cook until well blended. Remove from heat. Add ham, cottage cheese and noodles; pour into buttered casserole dish. Bake 30 min. 350'

Nettie Warenski

CASSEROLE ITALIANO

1 lb. ground beef
1 med. clove garlic, miced
1 can tomato soup
2 c. cooked noodles
1 c. shredded process cheese
1/3 c. chopped onins
1/2 T. oregano
1/2 t. salt
1/3 c. water

Brown beef with onion, garlic, and seasoning; stir to separate meat, combine in 1 1/2 qt. baking dish with soup, water, and noodles. Place cheese around edge of casserole. Bake 350 for 30 min.

Linda Warenski

FRIED RICE

Brown 1 lb. sausage in skillet. add 2 c. celery chopped fine and 1 c. chopped onion. Saute 15 min. Put 1 pkg. Lipton's Noodle Soup and 3 cups hot water in large bowl. Add meat mixture and 3/4 c. uncooked regular rice, and 1/2 pkg. blanched slivered almonds.
Bake 375' 45-60 min Stir occasionally.

Shirley Haws

Main Dish Page 25

BAKED BEANS



1 large can pork and beans

1/2 catsup

1 Tbsp. prepared mustard

2 Tbsp. brown sugar

1/2 lb. sausage

1/2 lb. hamburger

Brown sauasage and hamburger. Mix all ingredients together and cut bacon strips and place on top. Bake 1 hour at 325'

Kathryn holmstead


CORNED BEEF CASSEROLE

1 1/2 cup macaroni, cooked in boiling water according to direction on pkg. Combine, alternating with layers of macaroni in 2-qt greased casserole:

1 12-oz can corned beef
1/4 cup chopped onions
1/4 lb. cheddar cheese, cubed
1 10-oz can condensed cream of chicken soup

Top with 3/4 cup dry bread crumbs buttered with 2 Tbsp. melted butter. Bake at 375 degrees for 1 hour. Garnish with parsley and ripe olive slices.

Note: Alittle milk may be added if a more moist casserole is desired.

Merle Busk


SPANISH STRING BEANS

2 cans #2 string beans
2 onions
1 bayleaf
1 teaspoon sugar
1/2 qt. tomato juice
Green peppers, salt and pepper to taste

Slice onions and fry in butter (not brown); add tomato juice, green peppers cut up fine, sugar, bayleaf, salt and pepper to taste, and add beans and simmer at least 1/2 hr.

Ila S. Swenson

Main Dishes Page 24

SPICED BUTTER FOR VEGETABLES

Combine 2 tbs butter or margarine with one of the following spices:

1/4 tsp onion powder; serve with spinach, green beans, potatoes, carrots, corn, lima beans, beets

1/4 tsp ground basil; serve over parsnips, turnips, peas, potatoes. beets. green beans, corn

1/4 tsp curry powder; serve over carrots, potatoes,corn, celery, onions or lima beans

1/4 tsp ground nutmeg; serve with carrots, snap beans, spinach, parsnips, onions, squash, sweet potatoes, onions, lima beans

1/4 tsp chili powder; served over corn, onions, snap beans, turnip, parsnips, carrots, lima beans

1/4 tsp crumbled rosemary; thyme, or sage; served over onions, celery, lima beans, corn, peas or snap beans

1/4 tsp ground cinnamon; for turnips, beans, beets or parsnips

1/4 tsp powdered dry mustard; for turnips, onions, cabbage, cauliflower

Main Dishes Page 23

WESTERN LIMA BAKE

1 lb. Large dry limas
1/2 lb. chopped beef
1 med. onion chopped
3 tb. fat
2 cans tomato sauce
1/2 c. lima bean water
1 tb. brown sugar
1 1/2 tsp salt
dash poultry seasoning

Soak beans over night, drain, cover with boiling salted water, boil slowly 1 to 2 hrs. until tender.
Drain, reserving some bean water. Lightly brown onion and meat in fat. stirring to break into bits. Add tomato sauce, bean water, salt, sugar, and poultry seasoning. Place beans in casserole, cover with sauce. Bake in moderate oven 350 for 30-35 min.

Rena Mae Warenski

QUICK CASSEROLE

1 can corned beef
1 can mushroom soup
1 can milk
1 small pkg. potato chips
1 pkg. frozen peas
1 tsp grated onion

Break corn beef up into milk and soup. Add grated onion. In large casserole, add layer by layer: potato chips, then corn beef mixture, then frozen peas. Bake 1/2 hour in med. oven. The last few minutes top with a few corn flakes or chips.

Arlene Adamson

TUNA NOODLE CASSEROLE

1 can tuna fish
1 can cream of mushroom soup
Small pkg. potato chips
1 tsp. salt

Cook noodles in salt water; strain. Add tuna, cream soup and potato chips. Sprinkle with grated cheese.

Alice Stice Humpheries

Bread and Rolls Page 22

TENDER-RICH SODA BISCUITS

Piping hot biscuits, covered with creamy butter and golden, rich honey, an all time favorite.
3 1/2 cups flour
2/3 cup lard
1/4 cup sugar
6 tbs lemon juice
1 1/2 tbs baking soda
1 cup milk
1 tbs salt

1. Blend flour, sugar, baking soda, and salt. Cut in lard with pastry blender until mixture resembles course corn meal.
2. Mix lemon juice and milk in dry ingredients. Stir with fork until soft dough is formed.
3. Turn on a lightly floured surface and knead lightly with finger tips 6 or 8 times.
4. Roll 1/2 inch thick and cut with a floured 2 inch round cutter. Transfer rounds to an un-greased baking sheet. Bake at 450'F 12 to 15 min, or until golden brown.
2 dozen biscuits.

Sarah Jane Sabey

Bread and Rolls Page 21

SOURDOUGH BREAD

Combine in sauce pan: 1 qt tart buttermilk, 2 tbsp. salt, 6 tbsp. shortening. Bring to steam heat only. Cool. In a 2-cup measuring cup combine: 2 pkg. dry yeast, 6 tbsp. Sugar and 1/2 cup warm water.
By the time the milk is cooled, yeast mix will have grown enough to add to milk mix. After mixing together, gradually add approx. 10 cups flour, to give a workable dough. Pour dough on a floured board. Knead for 10 minutes. Let rest in original dough pan, for 45 min. or until double in bulk. Punch dough down, and divide into 3 equal loaves. Fit into greased bread pans, rub top of loaves with butter or margarine. Let rest (rise) for 45 min. Suggested baking time: 30 min. at 375 deg.(this may differ slightly - depends on how well done you like your bread, or whether you bake the 3 loaves in one baking pan.)

Udine Wing



BREAD STICKS

To make bread sticks, use 1/2 the French bread recipe. Add 1/2 lb grated cheese and mix. Let raise until double. Roll thin -- let rest 5 minutes, and the dough will stay in place as you cut thin strips and shape. Put on baking pan, let raise until double. Bake until done.


Erma Zanni



OATMEAL BREAD

2 yeast cakes in 1/2 cup warm water
1 teaspoon sugar
1 1/4 cup boiling water poured over 1 cup oats,
1/2 cup molasses
1/3 cup shortening
1 tablespoon salt
2 beaten eggs
6 1/4 cups flour

Soften yeast in water, combine next 5 items, cool and add eggs and flour. Knead for 10 minutes, raise double in bulk. Put in loaves and sprinkle oatmeal with egg whites. Bake 375' 40 minutes.

Edith Haws

Bread and Rolls Page 20

BUTTERMILK BREAD

1 cup buttermilk, scalded (do not let boil)
1 cup warm water
1/3 cup melted shortening
1 yeast cake
3 tbs. sugar
2 tsp. salt
1/3 cup melted shortening
1/4 tsp. soda (this is very important)
Add to 3 cups flour and sift good)

Add to mixture of milk and yeast. Stir well, then add enough flour to make stiff --- about 2 1/2 or 3 cups more flour. Let raise good once, knead down let raise again for 25 minutes. Divide dough into 2 loaves and bake at 375' or 400'. Yield 2 loaves.

You can make buttermilk by having 1 cup buttermilk as a start, then add 3/4 cup powdered milk and 1 tsp. salt to 1 cup water. Keep in fridge till needed.

Merle Garrett


WHOLE WHEAT BREAD

5 to 6 cups whole wheat flour
1 cup white flour
1 cake yeast or 1 pk. dry yeast softened in 1/4 cup warm water.

Place in mixing bowl
2 1/2 cups warm water 110'F.
1 tbs. salt
2 tbs. molasses
1 tbs. salt
1 good tbs. honey
2 tbs. shortening
1 cup dry milk

Add 2 cups of whole wheat flour and 1 cup white flour, beat well, Then add the soften yeast. Add remaining whole wheat flour to make a soft dough. Mix with spoon until dough forms into an elastic ball in bowl. Cover and let stand 10 to 15 min. Put dough on kneading canvas and knead for 10 min. Have dough as soft as you can handle it. Put dough in oiled bowl and cover. Let rise for 30 to 40 min. Mold into loaves and let rise. Whole wheat bread will be ready for baking sooner than white bread. Bake 50 min, in 375' oven.

Rhea Vance

Bread and Rolls Page 19

QUICK MIX PANCAKES OR WAFFLES

3 cups quick mix
2 eggs unbeaten
1 1/2 cups milk

Beat eggs in milk. Add to quick mix. Blend and bake or fry. If sour milk is desired add 2 cup sour milk instead of 1 1/2 cup milk with 1 tsp. of soda stired into the mix.


Nettie Warenski


QUICK MIX BISCUITS

3 cups quick mix
2/3 cup milk (to 3/4 cup. milk)

Add all at once to mix and stir 25 strokes. Turn on lightly floured board. Knead 15 strokes. Roll 1/2 inch thick. Cut with biscuit cutter. Place in greased baking sheet. Bake in hot oven (450'F) 12-15 min. Yields 18 two inch biscuits.


BILOFIE BROWN BREAD

2 cups flour
1 tsp. salt
1/3 cup shortening
2 unbeated eggs
1 cup milk
1 cup nuts
1 1/2 tsp. soda
3/4 cup peanut butter
1/2 cup sugar
3/4 cup apple sauce
2 tbs. lemon juice
1 cup raisins

Sift flour with soda and salt. Cream peanut butter with shortening. Add sugar, creaming well. Blend in eggs and apple sauce. combine milk, and lemon juice. add dry ingredients alternate with milk. Stir in walnuts and raisins. Turn into 2 loaf pans, greased on the bottom. Bake at 350'F for 55 to 60 minutes.

CHEESE FILLING

Cream 3 or 4 oz. package cream cheese with 1/4 cup peanut butter and 1/4 cup apple butter until smooth.

Beverly Wengren

Bread and Rolls Page 18

QUICK MIX JELLY TRIANGLES



3 cups quick mix
2/3 to 3/4 cup milk

Mix 1/2 minute. Roll to 1/4 inch thick. Cut in 3 inch squares. On each square place a teaspoon of tart jelly. Fold square diagonally and press edges together. Bake on ungreased cookie sheet in oven (450'F) 12 to 15 min. For variety of triangles, draines apples, cherries or any drained fruit may be used instead of jelly, but sweeten the fruit as for pies. Put generous spoon of fruit on 3 inch square.

Nettie Warenski

QUICK MIX FRUIT SHORTCAKE

2 cups Quick mix

3/4 cup cream (or 1/2 cup milk plus 1/4 cup butter melted)

2 tbs. sugar

Heat oven to (450'f) Mix all ingredients well with fork.Knead lightly on board dusted with quick mix 8 to 10 times. For one large shortcake pat out 1/2 dough in round pan. Do not butter. Pat out rest of dough and pat on top. Bake 15 to 20 min. or make 6 small shortcakes. Split, spoon fruit between layers and over top . Top with spoon of whipped cream.

Nettie Warenski

QUICK MIX CHOCOLATE DROP COOKIES

3 cups quick mix

1 egg.

1 cup sugar

1 tsp vanilla

2/3 to 3/4 cup milk

1/2 cup chocolate chips

mix all ingredients together. Drop tsp. on lightly greased cookie sheet. Bake at 350'F for 15 min.

Bread and Rolls Page 17

QUICK MIX SHORTCAKE

3 cups quick mix
1 egg well beaten
3 tbs. sugar
1/2 cup milk (about)

Mix all together with fork. Knead about 6 times. Cut in half; roll each half about 1/2 inch thick. Brush the tops with melted butter or margarine. Place one half on baking sheet, cover with the second half. Bake 20 min. at 425'F. Keep warm until serving time. INDIVIDUAL SHORTCAKES are made by cutting dough about 3 in. diameter. PEACH SHORTCAKE - 5 to 6 peaches, 1/3 cup sugar. Allow one med. peach per serving. Peel, slice and sweeten peaches. Just before serving separate the layers of warm shortcake, spread with butter. Cover bottom with fruit, set top layer in place, put rest of fruit on top. Cover with whipped cream. STRAWBERRY SHORT CAKE - 3 pints of strawberrys to 1/2 cup sugar or RASPBERRIES - prepare like strawberries.

Nettie Warenski


QUICK MIX CHEESE SWIRLS


3 cups quick mix
2/3 to 3/4 cup milk

Mix 1/2 min. Roll 1/4 inch thick. Sprinkle with 1/2 cup grated American cheese. Roll like jelly roll and cut 1/2 inch slices. Bake on a greased baking sheet in moderately hot oven (425'F) 15 min.

Nettie Warenski


QUICK MIX

Mix basic Quick Mix. Store in container. Use as needed. Will make many things to eat and nice to have on hand.

Nettie Warenski

Bread and Rolls Page 16

QUICK MIX PIE CRUST

Yields two 8 inch crusts.

2 cups quick mix

1/4 cup boiling water

1/4 cup butter, margarine, lard or shortening.



Melt butter, margarine, lard or shortening in boiling water. Sprinkle over quick mix blending with fork. Turn dough on wax paper, shape into a ball and roll in wax paper. Chill 30 minutes or longer. Roll out pastry for pies.For single crust pie bake in hot oven (450'F) about 15 minutes.

QUICK MIX CHERRY PINWHEEL DUMPLINGS

3 cups quick mix
4 tbs. sugar
3/4 cup milk

Mix and roll dough 1/4 inch thick. Spread generously with butter. Drain 2 cans pie cherries. Heat cherries with 2 cups sugar, until dissolved. Spread over dough and sprinkle a little cinnamon over all and roll, being careful to distribute cherries evenly on dough. Cut as for cinnamon rolls. Place cut side down in well buttered pan. Next heat cherry juice, add a little water for sufficient amount. Add 1/2 cup sugar or more to your taste. Thicken slightly and pour over dumplings. Bake at 400'F about 20 minutes or until done. Serve plain or with whipped cream. Spoon plenty of cherry syrup on top each dumpling as served.

Nettie Warenski

Bread and Rolls Page 15

QUICK MIX PIZZA PIE



2 cups quick mix - Pour in 1/2 cup milk, mix with about 25 strokes. Divide in two rolls 1/4 in think. Roll out to fit 2 shallow pans or pizza pan - be sure the edges fit up on side of pan about 1/2 in.

Pizza Sauce
1/4 cup chopped onions sauted in 3 tbs. fat. Add 1 can tomato paste, 1 can tomato sauce, 1/2 tsp. Salt, 1 pinch oregano, dash pepper, paprika, chile powder. 3/4 lb. ground beef browned and drained, 1 clove garlic chopped, simmer 1/2 hour. Grate 1/3 lb. provolone cheese or Italian cheese. Arrange 1/2 of grated cheese over pizza dough. Cover cheese with sauce - then use remaining cheese as topping. Bake at 400'F. about 20 min. Sausage mushrooms, chicken or beef may be used in pie.

Nettie Warenski

OUTDOOR BISCUITS WITH QUICK MIX

3 cups quick mix - 2/3 to 3/4 cup milk. Knead 1/2 min. Pinch off pieces and pull each out into a narrow strip about 10 in. long. Cut long green sticks, wrap a strip of dough in spiral around the end of the stick. Hold this over red-hot coals, turning it around and around to keep it from burning, until it is brown.

Nettie Warenski


QUICK MIX CINNAMON BISCUITS

3 cups quick mix
2/3 to 3/4 cup milk

Knead 1/2 min. Roll 1/4 inch. Spread with cream, melted butter or margarine. Sprinkle with sugar and cinnamon mixture*. Roll like jelly roll. Cut in 1/2 inch slices. Bake on greased baking sheet at 450'F. 12-15 min.
*Proportions - 1 tbs. cinnamon to 1/3 cup sugar.

Nettie Warenski

Bread and Rolls Page 14

QUICK MIX DATE NUT COFFEE CAKE

2 1/2 cup quick mix
1/2 cup sugar
1 egg well beaten
1/2 cup milk
1 tsp. vanilla

Filling:
1 cup brown sugar (firmly packed)
1 tbs. flour
1 tsp. cinnamon
1/4 cup melted butter
1/2 cup chopped dates
1/4 cup chopped nuts

Stir sugar into mix. Combine milk, beaten egg and vanilla. Stir into dry ingredients until blended. Pour half of the batter into an 8x8x2 inch greased pan. Spread the blended filling over it. Pour remaining batter over the filling. Bake in moderate oven (350'F) about 40 to 45 minutes.

Nettie Warenski

QUICK MIX BANANA BREAD

2 cups quick mix
1/4 tsp. soda
1/2 cup sugar
2 eggs well beaten
1 cup mashed bananas
1/2 cup chopped nuts

Stir together the mix, soda and sugar. Combine eggs, bananas and nuts. Stir until blended. Stir the liquid mixture into the dry ingredients mixture until well blended. Bake in a waxed paper-lined loaf pan 4 3/4 x 8 3/4 x2 3/4 inches in a moderate oven (350'F) about 1 hour.

Nettie Warenski

Bread and Rolls Page 13

BASIC QUICK MIX

9 cups all purpose flour
1 tbs. salt
3 tbs. baking powder
1/4 cup sugar
2 cups or 1 lb. shortening

Sift all dry ingredients three times. Cut in shortening with pastry blender or two knives until the mix is the consistency of corn meal. Store in closely covered containers at room temperature. To measure the mix pileit lightly into measuring cup and level it off.


Nettie Warenski

QUICK MIX MUFFINS

3 cups quick mix
2 tbs. sugar
1 cup milk
1 egg - well beaten

Mix sugar in quick mix. Combine beaten egg in milk - stir into flour until just moistened (about 15 strokes).
Bake in greased muffin pans in hot oven (425'F.) about 25 minutes

Spicy crust muffins:
Mix together 2 tbs. Sugar with 1/4 tsp. cinnamon.
Sprinkle on top of muffins.

Date, Nut or Prune muffins:
Add 2/3 cup finely chopped dates, nuts or prunes to egg-milk mixture before combiningliquid to dry ingredients.

Blue berry Muffins:
Fold in 1 cup blueberries into muffin batter before baking

Nettie Warenski

Bread and Rolls Page 12

CINNAMON PUFFS

2 yeast cakes
1/2 cup warm water
1/4 cup sugar
Combine and let stand 5 min.
3/4 cup luke warm milk
1/2 cup shortening
1 tsp. salt
2 eggs
3 1/4 cup sifted flour
1 tsp. vanilla

Coating mixture
1 cup sugar, 4 tsp. cinnamon. Mix and leave in bowl. In large mixing bowl combine milk, shortening, salt, eggs, yeast mixture and half the flour. Mix 2 min. with electric mixer until smooth. Add remaining flour, and vanilla, beat 2 min. more with spoon. Drop 1 tablespoon butter into well greased muffin tins. Let rise double in bulk. Bake 375'15 min or until golden brown. Remove from tins. Dip top and sides into 1 cup melted butter, then into sugar and cinnamon mixture.

Beda Peck

BREAD

Soften 2 yeast cakes in 1/2 cup warm water.
Combine 1/3 cup shortening
2 tbs. salt
1/3 cup sugar
2 cups hot scalded milk
Add:
1 1/2 cups cold water to milk.
When cool, add yeast and 11 or 12 cups flour to form a stiff dough. Knead well. Let raise in warm place until about double. Punch down, cover and let raise. Mold into 4 loaves and let rise again until double. Bake at 375' for 45-50 minutes or at 400' for 30-35 minutes.


Erma Zanni

Bread and Rolls Page 11

APPLE CRUMB BREAD

1 cup sugar
2 cups flour
2 eggs
2 tsp. baking powder
1/4 cup shortening
1/2 tsp. salt
1 cup nuts
1 tsp. vanilla
1 cup grated unpealed tart apples
2 tbs. buttermilk or sour milk

Do not over mix when adding dry ingredients. Makes 1 loaf. Bake 325' for 1 hour.

TOPPING

8 tbs. flour
2-3 tbs. butter or margarine
3 tbs. sugar
1 tsp. cinnamon

Mix together -- spread on top of bread before baking.

Merle Garrett

BREAD

4 tablespoons sugar
4 cups warm water
4 tablespoons melted shortening
1 cup powdered milk
1 yeast cake dissolved in 1/4 cup lukewarm water.
4 tsp. salt
10 to 12 cups flour

Combine all dry ingredients in a large bowl, stir in warm water and dissolved yeast, knead, adding flour as needed. Place in a well greased pan cover. Let rise in a warm place until double in bulk, knead again, put back in pan and let rise double in bulk again. Divide into 4 parts for loaves. Let rise for ten minutes, form into loaves in loaf pans, let rise covered with a cloth until double in bulk. Bake at 400' for 10 minutes then at 350' for 40 minutes more.

Etta Holdsworth