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1C. milk - 1 stick butter - 4 eggs - 2C. sugar - 2C. flour - 2t. baking powder - 1t. vanilla

Heat milk and butter together. Beat eggs, add sugar, flour, baking powder and vanilla; then add to
the milk and butter. Bake in medium oven until done. Use a toothpic to test.

1 1/2C. sugar - 1t. soda - 1/2t. salt - 1/2t. ground cloves - 1/2t. cinamon - 1/2t ground ginger - 1/4t. allspice

2C. flour - 2 eggs - 2C. canned pumpkin - 1/2C. flour - 1/2C. broken walnuts - 1/2C. chopped dates

Mix the ingredients in order. Bake in a greased and floured tube cake pan or in 2 small loaf pans at 350 degrees
for 1 hour.

1/4C. butter - 1/2C. sugar - 1C. molasses - 1C. thick sour milk or butter milk - 2C. flour - 1/2C. cracked wheat

1 1/2t. soda - 1t. cinamon - 1/2t. ground cloves - 1C. raisins

Mix in order given, sifting the dry ingredients together. Bake in cupcake tins for about 25 minutes at 375 degrees.
Test with a toothpic.

1/2lb. butter - 4eggs - 1lb. brown sugar - 4T. milk - 15oz. raisins - 3C. flour - 1t. nutmeg - 1t. cloves

1t. cinamon - 1t. yeast powder

Dissolve the yeast powder in milk. Mix the above ingredients in the order given, adding a pinch of salt if
desired. Drop from teaspoon on a greased cookie sheet. Bake at 350 degrees until brown.

1 medium sized elephant - 1 ton salt - 1 ton pepper - 500 bushels potatoes - 200 bushels carrots
400 sprigs parsely - 2 small rabbits (optional)

Cut elephant meat into bite sized pieces. This will take about two months. Cut vegetables into cubes (another 2 months).
Place meat in pan and cover with 1000 gallons brown gravy and simmer for four weeks. Shovel in salt and pepper to taste.
When meat is tender, add vegetables; a steam shovel is useful for this. Simmer slowly for 4 more weeks. Garnish with parsely.
Will serve 3800 people. If more are expected, add the two rabbits; this is not recommended as very few people like hare in their stew.

2 large cans Italian plumb tomatoes - 1T sugar - 1 onion,diced - 1 6oz can tomato paste - 2 fingers of salt pork, diced or cubed
1-2lbs ground chuck - salt,pepper,basil,parsley,garlic powder,oregano-all to taste

Crush tomatoes in your hand or put through a food mill. Put into a dutch oven on top of stove, add spices; bring to a boil and lower
heat to simmer. In a non-stick pan, brown the chuck, breaking it into small pieces. Drain off the fat. Add the tomatoe mixture and
simmer for one half hour. Add tomato paste and simmer at least another 45 minutes. Sauce will thicken.

NOTE:
Dice pork, fry, but dont let it darken. Throw out the rinds. Dice one medium onion with parsley. Fry in the hot fat and cook until the
onions are transparent, and add to the sauce.

SAUCE VARIATION:
Lamb stew chunks, short ribs, stew beef, pork roast or chops, Italian sweet sausage, chicken parts. Braise in oven, all of the variation
meats. When fully cooked, add to sauce. This sauce freezes well. When reheating, always turn on high heat first and then lower it, otherwise
it can turn.

2 eggs - 2 cans salmon (7 3/4 oz) - 2T grated onion - 2T green pepper - 1/2C dried bread crumbs - 1/2t salt - 1/2t paprika
4-6 slices whole wheat bread, cut up

In a bowl beat the eggs slightly. Add salmon with liquid, onion, salt, pepper, paprika and bread. Mix together. Dip patties
into bread crumbs. Shape and heat in hot butter until brown, about 10-15 minutes. Makes 4 large patties

2 fryers, about 3-3 1/2 lbs each, cut into pieces - 2T butter - 1C chopped onion - 1 can (4oz) sliced mushrooms, drained
2T paprika - 1T flour - 2t salt - 1/2t pepper - 1 can (1lb) tomatoes - 1lb noodles - 1 cup sour cream

Saute onion and mushrooms in butter in a covered skillet. Stir in flour and paprika. Cook, stirring constantly, 1 minute
Stir in salt, pepper and tomatoes. Add chicken, turning pieces to coat well. Cover and simmer 30 minutes. Turn chicken and
simmer another 15 minutes. Cook noodles, drain and pour onto serving platter. Arrange chicken on noodles, keep warm. Spoon
sour cream into skillet with sauce and heat, blending well. Spoon over chicken and serve.

3T garlic spread - 2t worchestershire sauce - 1/2t seasoned pepper - 1 cup coarse bread crumbs - 2T vegetable oil - 1t seasoned salt
2-3lbs sirloin steaks 2 inches thick

Make a paste of garlic spread, oil, worchestershire sauce, salt and pepper. Spread mixture over steak on all sides. Press crumbs
firmly on both sides of steak. Place steak in a brown bag and close with a skewer. Bake in a 375 degree oven for 40 minutes for rare,
50 minutes for medium rare.

3Cups flour - 1/3C sugar - 1T baking powder - 1t baking soda - 1t salt - 1 1/2C currants or raisins - 2 eggs, beaten - 1 3/4C buttermilk
2T shortening, melted or oil

Mix flour, sugar, baking powder, soda and salt together in a large bowl. Stir in currants or raisins. Combine eggs, buttermilk and shortening;
add to dry ingredients and mix just until flour is moistened. Pour batter into greased loaf pan. Bake at 350 degrees for 1 hour. Remove from pan
immediately and allow to cool completely before slicing.

2C grated white potatoes, without skins - 1lb ground meat - 2T chopped onion - 3T chopped green pepper - 1 1/2t salt - 1/8t pepper - 2T butter, clarified
2T flour - 1C milk

Combine first 6 ingredients in a large bowl. Shape into 6 patties. Fry in clarified butter in a skillet over medium heat for 12-15 minutes on each side or
until brown. Remove from skillet and keep on a warm platter. Add flour to skillet drippings and blend well with a fork. Add milk and keep cooking until smooth
and thickened. Stir constantly. Season with salt and pepper to taste. Serve over Taterburgers.

16oz can dark sweet cherries - 8oz can crushed pineapple - 11oz can mandarin oranges - 8oz package cream cheese - 1/2C chopped pecans - 1C sour cream - 1/4C sugar
1/4t salt - 2C miniature marshmallows

Drain fruit. Soften cream cheese and beat until fluffy and blend in sour cream, sugar and salt. Fold in fruits, marshmallows and pecans. Pour into a 9x5" loaf pan
and freeze for 6 hours. Unmold and garnish with orange slices.