George Quackenbush - Applesauce Spice Cake, George’s Crumb Cake
Margaret Quackenbush - Rouladen (German), Applesauce Cream Torte (German)
Patricia Scanlon - Crabmeat Canapes
Eleanor Schnackenberg - Cutlets Oriental
Eileen Schreiber/Schrieber Easy Hot Cheese Puffs, Frankfurter Onions, Spinach Balls Hors D’Oeuvres, Potato Salad, Spaghetti Salad, Fast Spinach Lasagna (No-Cook Noodles& Meatless), Sweet Potato Biscuits, Sweet Potato Pie, Irish Cream
Kathy Sharkey - Kash Delight
Jean Smith - Duck & Kraut, Pork Chops in Spanish
Florence Snyder - Bread & Butter Pickles, Breast of Chicken in Wine, Banana Bread, Apple Coffee Cake, Apple Crisp, Nut & Raisin Coffee Cake
Gerri Snyder - Potatoes au Gratin, Linguine w/ White Clams
Lauren Soderstrom - Old-Fashioned Peanut Butter Cookies
Lorraine Sponza - Apple Beans & Franks (Edith Bunker’s), Tangy Creamy English Muffins
Connie Stanga - Shrimp Mold Appetizer, Broccoli Puff, Sweet ‘N Sour Meat, Oatmeal Chocolate Chip Cookies
Donna J Stilwell - Shrimp & Crabmeat Casserole
Dorothy Stilwell - Quick Chicken a la King, Savory Meat Balls, Sweet & Sour Beef, Vegetable Cheese Omelettte, Irish Soda Bread
Christa Stock - Baked Clam Dip, Italian Appetizer, Fresh Fruit Cake
Barbara Talbot - German Potato Salad, Talbots Slaw to Go, Potato Pancakes, Lasagna, Rum Balls, Barbecue Sauce
Joan Talbot - Macaroni & Cheese Casserole
Jim Talbot - Jim’s Lentil Soup
Patti Tannuzzo - Pinwheels Appetizer
Helen Thompson - Three Bean Salad
Eileen Thompson - Chicken Oriental, Bailey’s Irish Cream
Dorothy Tiedeman - Spanish Steak, Cream Cheese Cookies, Pineapple Sherbet
Anita Tufano - Peanut Butter Balls
Kathy Tweitmann - Chili
Toula Tzaras - Greek Cheese Pie
Marge Vanella - Baked Stuffed Clams, Cheese Straws, Baked Beans, Chicken a la King, Quick Chili, Chicken Curry, Pork Ckhop Bake w/ Apples, Spinach Casserole, Baked Apple Casserole, Rice Pudding
Virginia Woods - Rare Roast Beef w/ Gravy
Barbara Zelony - Barley Chicken Soup, Curried Chicken Salad, Three Bean Salad, Carrot Mold, Chicken w/ Mushrooms & Tomatoes, Skillet Pork Chops, Western Gang Supper
Beth Zelony - Cheese Bars, Rugelah
….. Magi V (no other letters) - Baked Carrots
….. Jane (no last name) - Apple-Coleslaw Salad, Corn Pudding, Scalloped Corn, Scalloped Eggplant, No Fuss Cheesecake
….. No Name Submitted: - Egg Lemon Soup Sparta, Manhattan Clam Chowder, Low Calorie Oriental Spaghetti Squash, Candied Sweet Potatoes, Cream Puffs, 9” Stir & Roll Pie Crust, Banana Loaf, Cheese Cake, Peach Kuchen, Sour Cream Cake, Tomato Soup Cake, Butter Tarts from Cananda (Canada?), Rice Pudding
Please return to Item ID# 4090923 for additional detail and to purchase this cookbook. eBluejay’s description limit is 10,000 characters, so I had to use 2 listings to complete the entry of cookbook contributors. This cookbook is not on-hold ... only this Page 2 is.
SAMPLE RECIPES:
Zoa Lowery’s Zucchini Bread
3 beaten eggs 2 cup sugar 3 teaspoon cinnamon 1 cup oil 2 cup grated zucchini 1/4 teaspoon baking powder 1 teaspoon baking soda 1/4 cup chopped nuts 2 cup flour 2 teaspoon vanilla 1 teaspoon salt 1. Beat eggs; add sugar and beat again. Stir well then add oil to eggs and sugar
2. Add zucchini
3. Sift flour, baking powder, soda, salt and cinnamon. Add to preceding mixture (1 and 2). When well mixed, add vanilla and nuts. Bake in 2 well greased pans at 325-degrees for 1 hour.
Lee Campbell in memory to Zoa Lowery
Cranberry Crunch
2 cup whole fresh cranberries
1 12-oz jar orange marmalade
2 grated orange rinds
1 cup crystalized ginger
1 cup sugar
1 cup nuts, chopped
Put cranberries and sugar in casserole and cover. Put in oven at 350-degrees for 20 minutes until cranberries start to break open and sugar starts to dissolve. Don’t overbake. Add other ingredients when you remove from the oven. Store in the refrigerator.
Gemma Jordan
Sauerkraut Salad
1 large can sauerkraut
1 cup sugar
1/4 cup vegetable oil
1/3 cup vinegar
1 chopped pepper
1 chopped onion
Drain and wash sauerkraut. Mix all ingredients and refrigerate in covered bowl oernight. This salad gets better the longer it marinates.
Carol Bedford
Kash Delight
2 lb chicken, pork, turkey or shrimp
2 cloves garlic, chopped fine
1/2 cup oil
1 head Chinese cabbage, sliced (top only)
1 large onion, chopped
6 carrots, cut at angle
2 green peppers, sliced
2 red peppers, sliced
1 bunch celery, cut at angle
1 cup soy sauce
In a wok, heat oil; add chopped garlic. When hot, add meat of your choice; cook for a few seconds until seared. Add carrots, stirring to coat with oil. Cook for 10 minutes. Add onions and continue cooking for 3 minutes. Add Chinese cabbage, green and red peppers and cook for 10 minutes; add celery. Stir constantly and add water 1/4 cup at a time, to keep the food moist, adding a little oil too and soy sauce (a little at a time). Serve with Chinese noodles or rice.
Kathy Sharkey
Poor Man’s Stew
1 cup chopped onion
1/2 cup chopped celery
6 to 8 frankfurters
1 cup corn
1 cup tomatoes
2 boiled potatoes, cut into cubes
Saute onions and celery in a little oil. Slice frankfurters and brow in with oions. Add everything else. Season to taste and cover with enough water to cover bottom of pan. Simmer for 15 minutes. If necessary, thicken with a little flour or cornstarch and serve with warm rolls or biscuits.
Grace Johnson
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