1 cup of sugar
One cup shortening
2 eggs - beaten separately
6 cups of flour
1 tsp. of salt
1 cup of hot mash potatoes
1 package yeast--disolved in
one cup of warm water...(add
1 tbs. sugar, 2 tbs. nutmeg and
2 tbs. mace.)
Take one cup warm water
break white of eggs and salt
and sugar and whip until white
of eggs comes to top and add
the beaten yolk and yeast plus
crisco and potatoes and then
mix into the flour.
Make a hole in flour to pour in
NOTE: First put potatoes on to
cook. When done, mash and
continue with recipe.
2 cups of milk heated but not boiled
1/4 cup of Margarine
1/4 cup of sugar
2 pkgs. dry yeast, dissolved in 1/2 cup
of warm water.
8 cups of flour
1 tsp. of salt.
preheat oven to 425 degrees
Scald milk, margarine and sugar.
Remove from heat to cool. Dissolve
yeast in lukewarm water. Add this to
cooled mixture. In a large bowl, put
about six cups of flour and salt. Add
mixture and eggs. Mix well. Use
remaining flour to spread out for
kneaded dough. Pour dough on
flour and knead. Grease bowl and put
dough in to let rise. When about double
in size, punch down and make into light
rolls or clover leaf rolls. Let rise and bake
in 425 degrees oven until golden brown,
about 10 to 15 minutes.
1 cup of all purpose flower
1 cup of yellow cornmeal
1/4 cup of sugar
4 tsp. baking powder
3/4 tsp. of salt
1 cup milk
1/4 cup of cooking oil
Stir to combine thoroughly the first
five ingredients. Add eggs, milk, and oil.
Beat with electric or rotary beater just till
smooth, about one minute. (Don't overbeat)
Bake in greased 9x9x2 in. baking pan at
425 degrees for 20 to 25 minutes.
Makes 8 to 9 servings.
3 cups chopped cooked chicken
2 cups of cooked rice
1 cup chopped celery
2 tbs. of chopped onion
1 can sliced water chestnuts
1 can cream of chicken soup
3/4 cup of mayonnaise
1/2 cup sliced almonds
1 tablespoon lemon juice
Top with 1/2 package Pepperidge
1/2 cup of butter
(can leave out almonds and water
Saute celery and onion. Mix everything
else, top with dressing and bake in
casserole pan (8x12) for 45 minutes at