Favorite Recipes --- Vol. from St. Andrew's Tuesday Guild Ann Arbor, Michigan 1977 --------------------------------------------------------------------- (StAndrew0002) ST. ANDREW'S GUILD We. are the oldest organization in St. Andrew's Episcopal Church. Twelve Episcopalian women in the early 1830's gathered in homes on Tuesday afternoons for needlework and tea. As soon as a church building was erected, the Sewing Circle met on Tuesdays to make the fair linens for the altar and any sewing that was needed. They called themselves the Tuesday Sewing Circle and through the years, still meeting on Tuesdays, they became the Guild. Then in the 1870's, the presiding Bishop's secretary suggested organizing the church women into an Auxiliary to the Church. The work covered items for the parish, national church and the world at large. So the local Guild was known as Auxiliary Guild. But a few years ago, the Auxiliary, to be more meaningful, was renamed Episcopal Church Women. The Tuesday Guild and the League of St. Andrew are working units of the over all organization, Episcopal Church Women. Tuesday Guild still meets on Tuesday morning at 10 a.m. for Communion in the chapel, then goes down to the Recreation Room in Henry Lewis Hall for sewing, knitting, hand work, scrap books, etc. We bring our own sandwich and some one makes coffee, others bring desserts. It is a real meaningful dayl Any woman wishing to join the Guild is most welcome. Theo Willard December 1977 --------------------------------------------------------------------- (StAndrew0003) Faverite Recipes St. Andrew's Tuesday Guild --------------------------------------------------------------------- (StAndrew0004) TABLE OF CONTENTS Appetizers 1--3 Breads 4--7 Desserts 8--24 Casseroles 25--32 Cookies 33--36 Salads and Dressings 37--45 Meats 46--51 Miscellaneous 52--58 --------------------------------------------------------------------- (StAndrew0005) Cream Chipped Beef Appetizer 1--8 oz. cream cheese 2 Tbsp. milk 1/2 Cup Sour Cream 1 pkg. chipped beef --- shredded 1/4 Cup finely chopped green pepper 2 Tbsp. onion flakes 1/2 teasp. garlic salt 1/2 Cup chopped pecans 2 Tbsp. butter or oleo Blend first four ingredients. In butter saute pecans --- and green pepper, onion flakes, garlic salt to above. Mix all well. Place in 8 inch pie plate. Bake at 3500 for 20 minutes. Serve hot on crackers Tal Crosman Shrimp Dip 3/4 Cup mayonnaisse 3/4 Cup Sour Cream 1 Can tiny or small shrimp, rinsed, drained and shredded or crumbled 1 Tbsp. lemon juice 1/4 teasp. garlic salt 3--4 Tbsp. fresh chopped parsley Mix all ingredients together. Allow to stand 2 to 3 hours or more before serving. May be made the day before Serve with potato chips or vegetables Tal Crosman --------------------------------------------------------------------- (StAndrew0006) Clam Dip 1 Can of minced clams, well drained (save juice) 4 oz. Philadelphia cream cheese at room temperature 1 Tbsp. minced onion 1 tsp. Worchestershire sauce Salt to taste Mix thoroughly with 1 Tbsp. clam juice To make a larger dip, add tuna fish in equal amount to the clam dip. A few well chopped nut meats are good added to dip. Serve with crackers, Tater puffs or Triscuits Theo Willard Cheese Sticks (for cocktails) 1/2 lb. grated Swiss or Parmesan cheese 1/2 lb. butter 8 Tbsp. sour cream 2--3/4 Cup flour 1 egg Caraway seed Salt Work together well on a board or in a bowl. Let dough rest 1 hour. Roll or pat it out to about 1/4" thickness. Cut into sticks with pastry cutter. (About 1"x3") Brush with beaten egg, sprinkle with salt and a little caraway seed Bake on cookie sheet 20--25 minutes at 350 degrees. Louise Pond --------------------------------------------------------------------- (StAndrew0007) Nut Crusted Cheese Ball 1/4 Cup Margarine 2 Tbsp. Brandy or White Wine 3 oz. Cream Cheese 8 oz. grated Cheddar Cheese Tabasco Sauce and Black Pepper (to taste) Cream margarine and Brandy. Stir in cheese. Season with Tabasco Sauce and pepper. Shape into ball and roll in 2 or 3 oz. chopped nuts. Wrap and chill. Serve at room temperature. Mary Pringle --------------------------------------------------------------------- (StAndrew0008) ZUCCHINI BREAD 1. 1-2 Cups grated raw zucchini 2. 1/2-1 Cup oil 3. 3/4-2 Cups sugar 4. 1-2 tsp. vanilla 5. 1 1/4-3 beaten eggs 1 1/2-3 Cups flour 1/2-1 tsp. soda 1/2-1 tsp. salt 1/8-1/4 tsp. baking powder 1 1/2-3 tsp. cinnamon 1/2-1 Cup chopped nuts Blend and mix first 5 ingredients well. Stir in the flour, soda, salt, baking powder, cinnamon --- DO NOT BEAT. Add chopped nuts. Pour into two loaf pans. Bake at 325 degrees 1 1/2 hours or until done. TAL CROSMAN BANANA NUT BREAD 1/4 - 1/2 Cup shortening) 1/4 - 1 1/2 Cup sugar) Cream together 1/4 - 1/2 Cup brown sugar) 1 2 eggs unbeaten 2 4 medium ripe bananas mashed 1 tsp. vanilla 3/4 1 1/2 tsp. soda 1/4 tsp. salt 2 4 Tbsp. Sour milk 1 1/2 3 Cups flour 1/2 Cup nuts chopped Cream shortening and sugar. Add eggs. Mix milk with bananas and add alternately with flour which has been mixed with soda and salt. Add vanilla and nuts. Bake in loaf pan 45--50 minutes at 350 degrees. JERRY DOBSON --------------------------------------------------------------------- (StAndrew0009) CRANBERRY BREAD 2 Cups Flour 1 1/2 tsp. Baking Powder 1 Cup Sugar 1/2 tsp. soda 1 tsp. salt 2 Tbsp. Salad oil 1 egg beaten 1 Cup raw cranberries sliced or halved 1 Cup broken nut meats Juice and grated rind of one orange Sift flour, sugar, Baking Powder, soda and salt. Combine orange juice, rind, oil and enough boiling water to make about 3/4 cup. Add to dry ingredients, add egg. Add cranberries and nuts. Bake in greased loaf pan 9 x 5 for 60 or 70 minutes at 350 degrees. VERA CRANDELL BLUEBERRY-WHEAT GERM MUFFINS 1--3/4 Cup Flour 1/3 Cup Wheat germ 1/3 Cup sugar 3 tsp. baking powder 1/2 tsp. salt 1 Cup milk 1/4 Cup oil 1 egg 1 Cup blueberries Add liquid to dry ingredients, stir gently and fold in blueberries. Fill muffin tins (greased or paper cups) 2/3 full and sprinkle 2 Tbsp. sugar and grated lemon rind over the batter. Bake 425 degrees 20 -- 25 minutes. JERRY DOBSON --------------------------------------------------------------------- (StAndrew0010) ORANGE COFFEE CAKE 1 Egg 1/2 Cup Milk 1/2 Cup Sugar 1/3 tsp. Salt 4 tsp. Baking Powder 8 Tbsp. melted shortening Grated rind of 1 orange 2 Cups flour 1/2 Cup orange juice TOPPING 2 Tbsp. butter 1/2 Cup Brown sugar 1 tsp. cinnamon 1/2 Cup chopped nuts Add milk, sugar, salt and rind to egg. Add 1/2 Cup flour and shortening. Add orange juice and rest of flour. Pour into 9 x 9" greased pan and top with topping: recipe above Bake 30 minutes at 375 degrees. Test for doneness at 25 minutes. JERRY DOBSON --------------------------------------------------------------------- (StAndrew0011) OVEN BAKED PANCAKE 2/3 Cup Flour 2/3 Cup milk 1/2 tsp. baking powder 4 eggs 2 Tbsp. butter Preheat oven to 400 degrees. Mix all ingredients except butter. In 12" rounded side skillet with metal handle heat butter until hot and bubbly. Pour in batter. Bake 15--18 minutes until puffy and golden. Cut in wedges and serve with syrup. JERRY DOBSON --------------------------------------------------------------------- (StAndrew0012) LEMON PUDDING CAKE 5 Tbsp. flour) 1 Cup Sugar) Cream together 3 Tbsp. butter) add 3 egg yolks well beaten 1/4 cup lemon juice and grated lemon rind of 1 lemon 1 cup milk Fold in 3 stiffly beaten egg whites. Pour in greased china casserole and set in pan of hot water and bake 375°. Cake rises to top and pudding below. JERRY DOBSON CARAMEL ICING 3 cups brown sugar. Water to dissolve. Cook until it spins a thread. Remove from heat. Coll slightly. Add 5 tablespoons of thick cream and a lump of butter. Beat until right consistency to spread on devils food cake. MARY YOURD --------------------------------------------------------------------- (StAndrew0013) SAILOR'S DUFF OR HALF PAY PUDDING Beat together: 1 egg and 2 Tbsps. granulated sugar 1 cup molasses 2 Tbsps. melted butter 1 3/2 cups flour 1 teasp. soda dissolved in 2 Tbsps. boiling water 1/2 cup boiling water Steam 1 1/2 hours. Serve with this sauce: 2 eggs 1 cup heavy cream 3/4 cup extra fine sugar 1/2 tsp. vanilla Beat egg whites, yolks, cream separately. Then beat all together. Serves 6 MARY YOURD --------------------------------------------------------------------- (StAndrew0014) MAGIC FRUIT CAKE 1 - 9oz pkg None Such Mincemeat 1/2 Cup water 1 Cup walnut meats finely chopped 2 - 3oz cans (3/4 c) mixed candied fruit coarsely chopped 1 1/2 Cup (1 - 5oz can) Sweetened Eagle Condensed milk 1 beaten egg plus 3/4 cup flour 1/2 tsp. baking soda (in flour) Break mincemet in small pieces and put in 2 quart saucepan. Add water, place over heat and stir until lumps are gone. Boil briskly 1 minute stirring constantly. Remove from heat and cool. Add nuts, fruit and condensed milk and egg and blend well. Stir in flour and baking soda and stir until just blended. Pour into 9x4x3 greased loaf pan (with wax paper lining and greased again. Bake in 350° oven for 1 1/2 hours. LOUISE GUSTOFSON --------------------------------------------------------------------- (StAndrew0015) DATE CAKE 1 Cup Dates 1 Cup Boiling Water 1/4 Cup Shortening 1 Cup Sugar 1 Egg 1 tsp. vanilla 1 1/2 Cup Flour 1 tsp. Baking Powder 1/2 tsp. soda 1/2 tsp. salt Cut up dates, pour boiling water over and let set awhile while making cake. Cream shortening with sugar. Add egg and vanilla. Sift into above mixture flour, baking powder, salt and soda. Add dates with water and mix. Bake in 8 x 10 pan at 350° for 35 minutes. TOPPING 6 Tbsp. butter 10 Tbsp. brown sugar 6 Tbsp coffee cream 1 cup walnuts 1 cup coconut About 5 minutes before cake is done, bring topping mixture to a rolling boil. Add coconut and walnuts and put on cake and bake for 5 or 10 min. more. Good for picnic or potluck. --------------------------------------------------------------------- (StAndrew0016) GOOD DESSERT 1 egg 3/4 Cup sugar 1/2 Cup flour 1 tsp, baking powder 1/2 tsp. salt 1 Cup chopped Northern Spy apples 1/4 Cup chopped nuts Beat egg. Add sugar. Beat again. Mix remaining ingredients. Add to egg and sugar mixture. Bake in greased pie pan at 350 degrees for 45 min. Serve warm with ice cream or ginger flavored whipped cream. BETTY IVES RASPBERRY FLUFF 30 marshmallows 1/3 Cup orange juice 1 - 10oz package frozen raspberries (thawed) 1 Cup heavy cream whipped OR substitute small carton of cool whip instead of cream. Stirring occasionally, melt marshmallows in orange juice using double boiler. Pour into bowl. Let cool. Stir in thawed berries and syrup. Gently fold in whipped cream. Cover. Chill until set. BETTY IVES --------------------------------------------------------------------- (StAndrew0017) RHUBARB CRISP 4 3/2 Cups rhubarb cut in pieces 3/4 Cup sugar (less if you want a tarter crisp) 1/4 tsp. cinnamon 1/4 tsp. ginger 2 Tbsp. water Place rhubarb in deep dish (1 1/2 qt.) Sprinkle with sugar, spieces and water. Top with topping recipe Bake in preheated oven 375 degrees (moderately hot) for 35--40 minutes. Serve warm. TOPPING 4 Tbsp. margarine 1/3 Cup Brown sugar packed 1/3 Cup Flour 3/d Cup rolled oats Cream margarine and sugar Blend in flour and oats Spread over rhubarb MARY PRINGLE --------------------------------------------------------------------- (StAndrew0018) MANDARIN ORANGE TORTE 2 Cups white sugar 2 Eggs 2 Cups Flour 2 tsp. baking soda 2 small cans Mandarin oranges - drained 1/2 tsp. salt 2 tsp. vanilla chopped nuts (optional) Mix all together with beater. Bake in greased 9 x 13 pan 35 minutes in 350 degree oven. When still luke warm prick cake and drizzle over following topping: 3/4 Cup brown sugar 3 Tbsp. Mandarin orange juice 2 Tbsp. margarine Will freeze - keeps well in refrigerator but nicest served when warm with ice cream or cool whip. --------------------------------------------------------------------- (StAndrew0019) ORANGE CAKE 1 Cup sugar 1/2 Cup shortening 2 Eggs 1 Cup large raisins 1/2 Cup nut meats 1 Orange rind (grated) 1 tsp. vanilla 3/4 Cup sour milk 1 tsp. soda (in flour) 1-3/4 Cup flour Cream sugar and shortening, add eggs and beat. Add milk beat and add remaining ingredients and beat well. Bake in 8 x 13 pan 40 min. at 350 degrees. Can be served warm with topping as dessert or after cooling as cake put on topp ping: Juice of 1 orange plus 3 Tbsp. sugar (I prick holes in cake with toothpick after I take from oven and then put on topping. L GUSTOFSON --------------------------------------------------------------------- (StAndrew0020) GLORIFIED RICE 1 pint whipping cream 1 Cup powdered sugar 1 C crushed pineapple 1/3 Cup maraschino cherries (cut small) 1 Cup cooked rice 2 envelopes gelatin 1/2 Cup pineapple juice (heated) 1 Tbsp. vanilla Soak gelatin in 2 Tbsp. cold water. Add juice and cool until syrup is formed. Whip cream add sugar, rice, pineapple and cherries to cream and sugar, gelatin and syrup. Put in loaf pan and chill. Serve in slices. LOUISE GUSTOFSON EASY CHOCOLATE CAKE Put in bowl in order given and DON'T beat until all are in bowl; 1 Egg 1 Cup sugar (either kind) 1/2 Cup Cocoa 1-1/2 Cup Flour 1 tsp. soda 1 tsp. vanilla 1/2 Cup sour cream 1/2 Cup Cup shortening 1/2 Cup Cup hot water Beat all ingredients well and pour into greased 9 x 9 pan and bake at 350° about 30--40 minutes. Test. Frost with your favorite frosting or serve warm with ice cream. JERRY DOBSON --------------------------------------------------------------------- (StAndrew0021) PISTACHIO FLUFF Pour 3 cups cold milk into bowl, add 2 envelopes dream whip and 2 packages pistachio instant pudding (4 serving size). Beat slowly to blend, then add 1 can fruit cocktail (drained), continue beating. Increase to high speed and beat until mixture forms medium hard peaks (about 6 minutes). Garnish with colored miniature marshmallows (they may also be put in with the fruit if you wish). Refrigerate. Serves 6. ELIZABETH KENVIN PEACH COBBLER CAKE 1 cup sugar 1 cup flour 1 stick oleo 1 cup milk 1 1/2 tsp. baking powder 1 qt. sliced peaches 3/4 lb. powdered sugar Mix peaches and powdered sugar and set aside. Melt oleo in 9 x 13 pan. Mix sugar, flour, baking powder and milk, add (oleo melted) to batter. Pour peaches on top. Bake at 350° for 45 minutes in oven. TAL CROSMAN --------------------------------------------------------------------- (StAndrew0022) PECAN PIE 1 Cup brown sugar mixed with 2 Tbsp. flour 1 Tbsp. butter 1 Cup light corn syrup 3 eggs beaten 1/4 tsp. vanilla 1 tsp. salt 1 Cup pecan halves 1 unbaked pie shell Cream butter with mixed sugar and flour. Add syrup and eggs beat until frothy. Add salt and vanilla and pecan halves. Pour into unbaked shell and bake 40 minutes at 325°. THEO WILLARD FROZEN RASPBERRY PIE 1 - 10 oz frozen raspberries (thawed) 1 Cup sugar 2 egg whites 1 Tbsp lemon juice dash salt. Beat above ingredients with electric beater for 15 minutes or until stiff. Add 1 cup whipping cream whipped or 2 cups Cool Whip. Add 1/4 chopped toasted almonds. Pour into a 9" baked pie shell or graham cracker crust. Place in refrigerator for 4 hours or more. It may also be frozen. JERRY NORSON --------------------------------------------------------------------- (StAndrew0023) JACKIE PIERS' MERINGUE CRUST 3 egg whites 1/2 tsp. baking powder Beat until stiff - add 1 cup sugar, 10 soda crackers crushed and 1/2 cup chopped nuts. Bake in well greased 10" pie pan at 300° for 30 minutes. Cool. Fill with fresh strawberries (or other fresh fruit) and top with whipped cream. MARY PRINGLE WEIGHT-WATCHERS STIR 'n ROLL PASTRY (single crust) 1 Cup sifted all purpose flour 3/4 tsp. salt 1/4 Cup Wesson oil 2 Tbsp. cold milk Mix flour and salt. Pour oil and milk into 1 measuring cup (do not stir) add all at once to flour. Stir to mix. Press into smooth ball - flatten slightly. Place between 2 pieces waxed paper (12" square). Dampen table to prevent slipping. Roll out - peel off top paper, place in 8" or 9" pan paperside up. Peel off paper and fit pastry. Prick and bake 8--10 min. at 425°. Can be used for regular pies. Double recipe for double crust. MARY PRINGLE --------------------------------------------------------------------- (StAndrew0024) CHRISTMAS SNOW BALLS 1 Cup Flour 2 Tbsp. powdered sugar 1/4 lb. (1/2 cup) butter or margarine 1/2 - 1 cup pecans Blend well. Chill Wrap 1 tsp. of chilled dough around one pecan Bake 1 hour at 275--300 degrees. DO NOT BROWN. Roll in powdered sugar. JEANNETTE ALLMAND --------------------------------------------------------------------- (StAndrew0025) BARCARDI RUM CAKE 1 Cup nuts - English Walnuts 1 Duncan Hines Yellow Cake Mix 1 Instant Vanilla Pudding (3-3/4 oz.) 4 eggs 1/2 cup cold water 1/2 cup Wesson Oil 1/2 cup Bacardi Rum (dark - 80 proof) GLAZE 1/4 lb. butter -(1 stick - 1/2 c melted) 1 Cup sugar Grease and flour tube pan. Sprinkle broken nuts over bottom of pan. Mix well cake mix, instant pudding, eggs, water, and oil. Pour over nuts. Bake at 325 degrees for 1 hour. Let cake cool. Mix glaze ingredients. Boil for 5 minutes. Remove from burner. Add rum. Turn cake onto plate. Prick holes in top. Add glaze slowly until absorbed. JEANNETTE ALLMAND --------------------------------------------------------------------- (StAndrew0026) ENGLISH PLUM PUDDING (recipe from) (Mrs. William J. Herbert's collection) 1 pound Del Monte seeded raisins 1 pound currants, washed and sorted 1 pound dark brown sugar 1 pound beef suit, ground or chopped fine 1 pound flour 1/4 pound Dromedary citron peel, diced 1/8 pound Dromedeary orange peel, diced 1/8 pound Dromedary lemon peel, diced 1/2 pound almonds, blanched and chopped fine 2 tsp. nutmeg 1 cup bread crumbs 2 tsp. Morton's salt 8 eggs, beaten Mix the dry ingredients thoroughly then add the beaten eggs and mix again. It is easier to mix with your hands. (The mixture should be quite dry and stiff). Let stand overnight. The next day tie the mixture securely in an unbleached cotton cloth which has been wrung out of hot water. Allow room for the pudding to swell and shape into a firm round ball. It is a good plan to tie the pudding as tightly as possible then tie again about 1 1/4 inches from the first cord and remove the first cord. turn to next page --------------------------------------------------------------------- (StAndrew0027) Place the pudding in a large kettle of boiling water (sufficient to cover). The bag should be placed on a plate to prevent it sticking to the bottom of the kettle. Cover and boil for 5 hours. When done remove from the kettle and place upside down on a large, warm platter. Decorate the center with a sprig of holly. Pour 1/2 cup brandy over the pudding, light it and carry to the dining table while still burning. The burning brandy adds to the flavor of the pudding. Serve with: Brandy Sauce 1 cup dark brown sugar 1/4 tsp. Morton's salt 2 Tbsp. cold water 1 Tbsp. cornstarch 2 Tbsp. cold 2 Tbsp. butter 2 Tbsp. brandy Place sugar, salt, and water in a saucepan and bring to boiling. Add the cornstarch which has been moistened with the cold water, then add the butter and boil for 3 minutes. Remove from the stove and add the brandy. Serve hot over the pudding. Any left-ove pudding will keep indefinitely if wrapped in a cloth moistened in brandy and placed in a tin box. Heat the slices over steam before serving. turn to next page --------------------------------------------------------------------- (StAndrew0028) My father tells me that his great grandmother made this pudding from an old cook book printed in the latter part of the 1600's. My mother used to tell how her grandmother made these puddings and hung them in their bags from the open rafters of the kitchen ceiling. They are still a favorite in our family and we always have them for Thanksgiving, Christmas and New Years. ELIZABETH HERBERT KAGAY --------------------------------------------------------------------- (StAndrew0029) SEAFOOD CASSEROLE 1 Can Shrimp 1 Can Crabmeat 1/2 Cup chopped green onions 1/2 Cup chopped green pepper 1 Cup chopped celery 1/4 Cup chopped pimento 1 Cup Mayonnaise 1/2 tsp. salt 1 tsp. Worcestershire sauce 2 Tbsp. melted butter Mix together and top with slightly buttered bread cubes. Bake 30 min. in oven at 400°. BETTY IVES MACARONI & CHEESE CASSEROLE 2 Cups macaroni (or 1 pkg Kraft Macaroni & Cheese Dinner and 1 Cup macaroni) 1/2 pound sliced bacon 1 can stewed tomatoes (or plain tomatoes and cup up green pepper and onion sauteed) 1 can tomato soup At least 1 Cup grated sharp cheddar cheese Cook macaroni - cut bacon in bite size pieces and cook. Mix all ingredients but macaroni well - add cooked macaroni. Top with additional grated cheese and bake in 300° oven until bubbly. MARY PRINGLE --------------------------------------------------------------------- (StAndrew0030) BEEF-CHEESE CASSEROLE 1 lb. ground beef 2 Tbsp. chopped onion 1/2 tsp. salt 1/8 tsp. pepper 1 - 8 oz can tomato sauce 1/2 Cup dry cottage cheese 1/2 Cup cream cheese 2 Tbsp. sour cream 1 Tbsp. chopped green pepper 1 Tbsp. chopped green onion 3 1/2 cups cooked macaroni 2 Tbsp. butter 1/2 Cup cream (I use canned) 1/4 Cup Shredded cheddar cheese Grease 1 1/2 qt. casserole. Preheat oven to 350°. Brown beef and onions in skillet. Add salt, pepper and tomato sauce to this and simmer slowly. Combine cottage cheese, cream cheese, sour cream, green pepper and green onion. Place 1/2 of cooked macaroni in casserole. Top with cheese mixture, then add remaining macaroni. Dot with butter and pour cream over top. Next, pour meat mixture on this and sprinkle shredded cheese over casserole. Bake 30 minutes. Serves 6 generously. ELIZABETH KENVIN --------------------------------------------------------------------- (StAndrew0031) SPAGHETTI CALBOMARA 1 lb. Spaghetti 2 Tbsp. salt 4 qts. boiling water cook and drain Add 1/2 Cup butter - hold Saute in skillet: 1/2 lb. bacon cut into small pieces 2 Cups diced ham When browned add: 1 large onion chopped 1/2 lb. fresh mushrooms sliced and a dash of garlic Stir in 1 Cup White Wine Beat 1 Cup whipping cream 2 eggs Then stir into skillet Now add spaghetti and 1/4 cup chopped parsley Salt to taste Top with Parmesan cheese This can be in a casserole and heated in the oven at 325° for 20 min. PEG HIMLER --------------------------------------------------------------------- (StAndrew0032) BEEF BURGUNDY CASSEROLE 2 lbs. beef cut into 2 inch cubes 1 pkg. Lipton's onion soup 1 - 4 ox. jar mushroom caps 1 can Campbell's Cream of Mushroom soup 1/2 can Burgundy wine Mix all. Bake in casserole at 325° oven for 4 hours. Serve on rice or noodles. PEG HIMLER HAM CASSEROLE 2 lb. raw ground ham 1 lb. sharp cheddar cheese 1 qt. milk 1 Tbsp. horse radish 1 Tbsp. dry mustard 1 lb. package wide noodles melt together Combine in 2 1/2 qt. casserole. Bake covered 1 hour at 325°. Bake another 15 minutes uncovered. PEG HIMLER --------------------------------------------------------------------- (StAndrew0033) TURKEY HAWAIAN Have 1 1/2 cups cooked turkey cut in medium small pieces. Coat turkey pieces in above Brown in butter or margarine Have 1 egg lightly beaten Add 2 Tbsp. water, add 1/4 cup flour and 1/2 tsp. salt Sauce: Bring to a boil 1 Tbsp. butter, 1 1/2 cups water 1/2 cup pineapple juice 1 chicken boullion cube 1 green pepper (cut fine) 1 Tbsp cornstarch 1 Tbsp. Soy Sauce Add 1 cup pineapple chunks and serve with rice. BLANCHE HOLMES --------------------------------------------------------------------- (StAndrew0034) CHICKEN BROCCOLI SUPREME 4 Cups cut up chicken 1 Box chopped broccoli 8 oz. wide noodles 2/3 Cup Slivered almonds 1 cupful mushrooms if you wish them Bake at 375° for one-half hours. Sauce: 1 can mushroom soup 1/4 Cup of milk 1/2 cup Miracle Whip stir until smooth Defrost broccoli but do not cook. Add all the ingredients and place in baking dish and top with croutons or crumbs. LILY STEERE CRAB MUSHROOM MORNAY 2 - 6 oz. cans mushroom crowns drained (2 cups) 1 - 7 1/2 oz can crabmeat, flaked 2 tsp. lemon juice 3 Tbsp. butter 3 Tbsp. all purpose flour 1 1/2 cups milk 2 slightly beaten egg yolks 6 oz. sharp American cheese shredded (1 1/2 cups) 2 Tbsp. Dry Sherry Arrange mushroom crowns (hollow side up) in 8 1/2xl-3/4 inch round ovenware baking dish. Cover with crabmeat, sprinkle with lemon juice. Melt butter in saucepan; blend in flour and add milk all at once; cook and stir until mixture thickens & bubles. Add small amount of hot mixture to egg yoks, return to sauce & cook one min. Remove from heat, stir in 1 1/2 cups of cheese & the wine. Pour sauce over crabmeat. Sprinkle with remaining cheese. Bake at 350° 50 min. Serve over rice or on toast points. Serves 6. THEO WILLARD --------------------------------------------------------------------- (StAndrew0035) CHURCH SUPPER TUNA BAKE 3/4 Cup diced green pepper 3 Cups sliced celery and 1/2 Cup chopped up onion 1/4 Cup butter or margerine 3 - 10 1/2 oz cans condensed cream of mushroom soup 2 Cups milk 3 Cups processed American Cheese cubed 24 oz. medium noodles 1 1/2 Cup Mayonnaise 1 - 4 oz can chopped pimento 3 - 9 1/2 oz cans of Tuna drained and flaked 1 Cup toasted slivered almonds Saute green pepper, celery and onion in butter for 10 minutes. In Dutch oven or kettle blend soup and milk together; add onion mixture and heat through. Add cheese; heat and stir until cheese meets. Cook noodles in large amount of water (boiling) salted, until just tender; drain. Combine drained noodles and 2 cups of soup mixture. Toss to coat noodles. Turn noodles into 18 x 12 x 2 1/2 pan or 2- 13 x 9 x 2 baking pans. Combine remaining soup mixture, mayonnaise, pimento; and tuna. Pour over noodles. Mix lightly. Sprinkle almonds over top. Bat at 325° for 35--40 minutes. Makes 25 one cup servings. THEO WILLARD --------------------------------------------------------------------- (StAndrew0036) OYSTER CHESTNUT DRESSING (for turkey etc.) 1 lb. chestnuts 1 Cup dry bread crumbs 1 pint oysters 1/2 Cup melted butter 1/4 tsp. pepper 1 tsp. salt 1/4 Cup cream 2 Tbsp. chopped parsley 1/2 Cup chopped celery 1 Tbsp. grated onion Drop chestnuts into boiling salted water; cook until tender; shell and chop fine by hand. Drain oysters (reserve liquor) cook lightly in melted butter. Add remaining ingredients, including oyster liquor. May be roasted in bird, or covered with buttered crumbs in casserole and baked in slow oven until brown. --------------------------------------------------------------------- (StAndrew0037) OATMEAL COOKIES 1 Cup Sugar 1 Cup Butter 1 Cup Flour 1 tsp. soda 2 Cups Quick Oats 1 tsp. vanilla Form into balls. Flatten on ungreased cookie sheet with a small glass bottom dipped in sugar. Bake 10 minutes at 350 degrees. MYRTLE BAKER OATMEAL SQUARES 1/2 Cup butter 1 egg 1/2 Cup sugar 1/2 Cup brown sugar 1 Cup instant oats 1/2 tsp. vanilla 3/4 Cup flour 1/2 tsp. soda 1/2 tsp. salt 1/2 Cup chopped nuts Mix all ingredients well and bake in 9 x 9" pan at 350° for 25 minutes. Frost with powdered sugar, butter and rum mixed together. PEG HIMLER --------------------------------------------------------------------- (StAndrew0038) COCONUT DROPS 1 Cup sugar 1/2 Cup shortening (butter & Crisco mixed) 1/2 Cup Sour Cream - stir in 1/4 tsp. soda 1 well beaten egg 2 1/2 Cups flour sifted with 2 1/2 level tsp. baking powder 1 tsp. vanilla good pinch salt Mix thoroughly and drop by teaspoon onto greased cookie sheet. Bake in Moderate oven 10-15 minutes. When cookies begin to rise put pinch of coconut on cookie and finish baking. THEO WILLARD ICE BOX COOKIES 1 Cup Butter or Oleo 1/2 Cup Brown sugar 1/2 Cup White sugar 1 egg slightly beaten 2 Cups flour 1/2 tsp. soda 1/4 tsp. salt 1/2 tsp. vanilla 1/2 cup chopped nuts Mix thoroughly and make two rolls. Wrap in wax paper. Chill in refrigerator over night. Slice and bake 10 minutes at 375°. LILY STEERE --------------------------------------------------------------------- (StAndrew0039) GRAHAM BARS Mix well in large bowl - 3 Cups fine graham cracker crumbs 1 Cup Pet Evaporated milk 1 Cup sugar 6 oz. pkg Nestles Chocolate bits 1/4 Cup soft butter or Oleo 1/2 Cup chopped or broken nuts 1 tsp. vanilla (add to milk) Spread mix in well greased pan 13 x 9. Bake at 350° for 35 minutes or until cake pulls away from sides of pan. Cool before cutting. VERA CRANDELL JACKIE'S GINGER COOKIES 3/4 Cup melted Oleo Add 1 Cup white sugar and 1/4 Cup dark molasses and 1 egg Sift together: 1 tsp. baking soda 2 Cups sifted all purpose flour 1/2 tsp. cloves 1/2 tsp. ginger 1/2 tsp. cinnamon 1/2 tsp. salt Stir into molasses mixture. Chill overnight. Roll in walnut-size balls and dip in white sugar. Bake 8-10 minutes in 375° oven. MARY PRINGLE --------------------------------------------------------------------- (StAndrew0040) OATMEAL LACE COOKIES 2 1/2 Cups rolled oats 1 Cup Brown sugar 1/4 lb. (1/2 C.) butter 2 tsp. baking powder 1 large egg Combine dry ingredients well; melt butter and add. Add beaten egg and mix well. Allow to stand 1 hour. Stir again, drop by small teaspoonsful 1 inch apart on buttered cookie sheet. Bake 8 to 10 min. (watch after 8 minutes) at 350°. Remove from oven; let stand 1 minute; remove from pan. Makes about 6 dozen. NOTE: These spread and bubble into a lacy effect. LOUISE POND --------------------------------------------------------------------- (StAndrew0041) TOMATO MOLDED SALAD Stew 1 lb. can of stewed tomatoes for 2 minutes Add: 1 Tbsp. vinegar 1 tsp. salt 1-3 oz. package cherry or raspberry jello. Stir until dissolved. Pour into 8 inch square pan or small molds. If you want to make 20 servings use 9 x 13 pan and triple recipe but use 1-3 oz package cherry jello, 1 package lemon jello and 1 envelope plain gelatin. ELIZABETH KAGAY --------------------------------------------------------------------- (StAndrew0042) CORNED BEEF SALAD (Erma Danford's Mother's) 1 lemon jello dissolved in 1 1/2 cup water 1 cup Miracle whip - add to the above when jello begins to congeal Add 1 can corned beef shredded very fine 2 cups celery cut fine 1/4 Cup green pepper chopped very fine 1 Tbsp. grated onion 3-4 hard boiled eggs riced or chopped fine and mixed with above ingredients. Mix all ingredients well and place in a 13 x 9 pyrex dish. Chill until firm and frost with Philadelphia cream cheese and whip cream or cool whip whipped together. Cut in squares and serve on lettuce leaf with a sprig of parsley on top. THEO WILLARD HOT CHICKEN SALAD (Serves 4) 2 Cups diced cooked chicken 1 can mushroom soup 1/2 Cup milk 1/2 Cup mayonnaise 1 Cup water chestnuts sliced thin 1 jar buttered mushrooms sliced thin 1/4 cup Pepperide dressing for topping Mix all ingredients together and bake 40 - 45 minutes at 350° PEG HIMMLER --------------------------------------------------------------------- (StAndrew0043) PEA SALAD 1 - 10oz. Pkg. frozen peas 1 Can Spanish peanuts (skins off) 1 Can Sour Cream Dash garlic sauce 1/2 Cup chopped green scallions Dash Worcestershire Sauce Defrost peas. Drain. Combine all. Chill PEG HIMMLER FRUIT SALAD 1 large can crushed pineapple 1 pkg. Royal Instant Pistashio Pudding 1 Can Mandarin Oranges 1 Can fruit cocktail (drained) 1 small carton Cool Whip Mix all ingredients together the day before and refrigerated covered. THEO WILLARD --------------------------------------------------------------------- (StAndrew0044) LO - CALORIE POTATO SALAD Serves 4 - 95 calories per serving 1-1/2 Cup cooked potato, diced 1-1/2 Cup celery, diced 1/3 Cup green sweet pepper, diced 6 radishes, sliced Lettuce leaves, leaf lettuce preferred 2 Tbsp. onion, minced 2 Tbsp. salad dressing, mayonnaise type 1 Tbsp. sweet pickle relish 1 medium tomato cut into 12 wedges Mix the above except the lettuce and tomato. Serve on lettuce leaves and garnish with tomato wedge. WINIFRED MOORE MAURICE DRESSING 2 Cups Hellmans Salad Dressing 3 egg yolks (cooked) 1 Tbsp. Onion juice 1/4 Cup chopped dried parsley Put eggs through sieve. Add onion junice and thin with sweet pickle juice LILY STEERE --------------------------------------------------------------------- (StAndrew0045) BOILED SALAD DRESSING 2 tsp. flour (heaping) 2 tsp. dry mustard (heaping) 1 tsp. salt 6 Tbsp. sugar 2 eggs 1 cup wite vinegar 1 cup water Combine in double boiler flour, mustard, salt and sugar. Add whole eggs. Stir in vinegar and water and cook until thick. Cool. Store in refrigerator. An unusual addition to fruit salad is a combination of equal parts of this dressing and peanut butter - either smooth or chunk. ELIZABETH KENVIN SAUCE FOR SLICED TOMATOES Minced onion Parsley Salad oil Sugar Catsup Salt and pepper Vinegar Mixed together makes a tasty sauce for cold meats and roasts also. LOUISE GUSTOFSON --------------------------------------------------------------------- (StAndrew0046) MOLDED CHERRY - GRAPEFRUIT SALAD 1 Tbsp. gelatine 1/4 Cup cold water 3/4 Cup hot water 1/4 Cup sugar 1/8 tsp. salt 1/4 Cup lemon juice 1/4 Cup Maraschino Cherry juice 1/3 Cup sliced Maraschino cherries 1 Cup finely chopped celery 1 Cup diced fresh grapefruit and a little juice OR 1 - 16 oz. can unswettened grapefruit sections and a little juice Soak gelatine in cold water. Then add warm ingredients and all the other ingredients in column 1. Cool until syrupy. Stir in remaining ingredients. Pour into greased mold (or individual molds). Unmold on salad greens. Serve with cottage cheese - or other dressing. MARY PRINGLE SHERBET SALAD 2 pkgs. orange jello 1 Cup hot water 1 Pint orange sherbet 1 large carton Cool Whip 1 can Mandarin oranges - drained Combine all ingredients except oranges, place them over-lapping in bottom of mold. Add mixture and chill. VERA CRANDELL --------------------------------------------------------------------- (StAndrew0047) SPICED CRANBERRY SALAD 4 Cups cranberries 2 Cups sugar 2 Cups water 1/2 tsp. cinnamon 1/4 tsp. Allspice 1/2 Cup Cider or Apple Juice 2 envelopes gelatine 1 Cup chopped nuts 1 Cup diced celery Cook together first 5 ingredients until berries pop. Dissolve geletin in cider and stir into hot cranberries. Add nuts and celery. Chill until set. MINNIE BROOKS SHORTCUT FROZEN SALAD 1 pkg. instant lemon pudding 1 pt. frozen dessert topping - thawed 1/2 Cup Mayonnaise 2 Tbsp. lemon juice 1 - #1 can fruit cocktail - drained 1 Cup miniature marshmallows 1/4 Cup chopped nuts Prepare pudding as directed on package Blend in dessert topping, mayonnaise, lemon juice. Fold in remaining ingredients. Put in 13 x 9 pan, or in cup cake papers (in pans). Freeze until firm. BETTY IVES --------------------------------------------------------------------- (StAndrew0048) CUCUMBER SALAD Slice cucumber very thin; soak 1 hour in salt water; drain and rinse 2 tsp. sugar 1 Tbsp Tarragon wine vinegar 2 Tbsp. Salad oil 1 squeeze of lemon juice sweet cream salt & peper - coarse fresh or dried dill weed Arrange cucumber slices on large dish. Combine sugar, vinegar, oil and lemon juice; pour over cucumber slices; then pour sweet cream over them. Season with salt and pepper; sprinkle generously with dill. (If fresh, cut fine) Best if refrigerated an hour or more before serving. LOUISE POND --------------------------------------------------------------------- (StAndrew0049) MUSHROOM - SPINACH SALAD with LEMON DRESSING 1/3 Cup vegetable or olive oil 1/4 Cup fresh lemon juice 1 tsp. salt 1/2 tsp. sugar 1/4 tsp. powdered mustard 1/8 tsp. ground black pepper 1/2 lb. fresh mushrooms or 1 can (6 oz) sliced mushrooms, drained 1 pkg (12 oz) fresh spinach 1/2 Cup garlic croutons (optional) 1. To prepare dressing combine lemon juice, salt, oil, sugar, mustard, pepper and mix thoroughly, refrigerate. 2. Rinse, pat dry and slice fresh mushrooms, drain spinach, remove stems, break leaves into bite sized pieces. 3. In large salad bowl combine dressing with mushrooms and spinach. Toss until lightly coated. Sprinkle with croutons if desired. LOIS HILDINGER --------------------------------------------------------------------- (StAndrew0050) HAM LOAF 1 1/2 lbs. fresh pork, ground 1 1/2 lbs. ground ham 2 eggs 1 Cup cracker crumbs 1 chopped up green pepper 1 can tomato soup (reserve some for basting) Mix well and place in baking dish and bake for 2 hours in 350° oven. BETTY IVES MUSHROOM SWISS STEAK Preheat oven to 375° Place 2 lbs. chuck or round steak cut one ince think on heavy duty foil. Sprinkle both sides with Lipton Beef Flavor Mushroom Mix. Wrap in foil, sealing edges air tight with double fold. Place in shallow baking pan and roast for 1 hour or until fork tender. Makes four servings. LOIS HILDINGER --------------------------------------------------------------------- (StAndrew0051) MRS. JAMES ANGELL'S VEL LOAG 3 1/2 lb. ground veal 1 tsp. pepper 1 Tbsp. salt pinch of cloves 4 double saltine crackers crumbed 1 Tbsp. melted butter 3 eggs - beaten Combine all ingredients and mix thoroughly. Pack tightly in a greased deep 9 x 5 x 3 loaf pan. Sprinkle top with more crumbs. Regrigerate for 2 hours before baking at 350° for 2 hours. Serve hot or cold sliced thin. BLANCHE HOLMES WILD RICE & CHICKEN 1 box Uncle Ben's Long Wild Rice 1 Can Mushroom Soup 1 Can Chicken Soup 1 Can Water 1 Can Mushrooms 1/2 pkg. onion Lipton Soup Mix Mix ingredients - pour into 9 x 13 pan. Place chicken parts over rice mixture, seal with aluminum foil. Bake at 350° for 2 hours. TAL CROSMAN --------------------------------------------------------------------- (StAndrew0052) BEEF BURGANDY 1 1/2 lbs. Round Steak 2 Tbsp. flour 2 Tbsp. butter or Oleo 1/4 Cup chopped onion 2 tsp. finely chopped parsley 1 small clove garlic 1 small bay leaf 1/2 tsp. salt Dash pepper 3 oz. can mushrooms - drained 1/2 cup Burgundy 1/2 cup water Cut steak into bite-size cubes; shake with flour to coat. Melt butter in skillet; brown meat on all sides. Remove from heat, add all ingredients and heat to boiling. Reduce heat and simmer for about 1 hour or until meat is tender. Serve over rice or noodles. MINNIE BROOKS EASY OVEN CHICKEN Put raw chicken pieces (one chicken) in glass plan or casserole. Sprinkle with salt and pepper (other seasonings--curry or nutmeg etc. if so desire) and toasted almond slivers. Mix 1 can of Cream of Chicken or Cream of onion soup in bowl with 1/4 cup of dry white wine. Mix and pour over chicken. Add more nuts and shake on Parmeson Cheese to your taste. For two chickens double soup and wine. Bake one hour at 350° or until nice and brown. VERA CRANDELL --------------------------------------------------------------------- (StAndrew0053) LEMON BARB-B-QUE MEAT LOAVES 1 1/2 lbs. ground chuck 4 slices day old bread (cubed or diced) 1/4 cup lemon juice 1/4 cup minced onion 1 egg 2 tsps. seasoned salt SAUCE: 1/2 cup ketsup 1 tsp. dry mustard 1/4 tsp. cloves 1/3 cup brown sugar 1/4 tsp. Allspice About 50 minutes before serving heat oven to 350°. Mix meat and other ingredients into 6 small loaves. Place in 13 x 9 inch pan. Bake 15 min. Insmall bowl combine sauce ingredients. Spoon over loaves and top each with a lemon slice. Bake 45 min. more basting with sauce from pan. VERA CRANDELL --------------------------------------------------------------------- (StAndrew0054) GLAXED BACON 1 1/2 to 2 1/2 lbs Canadian Bacon 1 1/2 cups apple juice Bring to boil. Reduce heat and simmer, covered 30 minutes per pound or until tender. Preheat oven to 400°. Mix together: 1 cup brown sugar 1 teaspoon dry mustard 2 teaspoons corn syrup 1 Tbsp. flour Vinegar to moisten - 1 Tbsp. perhaps Put bacon in baking pan. Glaze with above mixture. Bake about 30 min. or until glaze threads from a spoon. Remove from oven. As glaze cools, keep basting until it hardens. Serve hot or cold. MARY YOURD --------------------------------------------------------------------- (StAndrew0055) BOILED TONGUE 1 beef tongue (or veal or lamb) boiling water 1 teaspoon of salt 1 cup tongue stock 1/2 cup brown sugar 1 can cranberry jelly 1 Tbsp. whole cloves 1 lemon, sliced Wash tongue, cover with boiling water and simmer 3 or 4 hours, or until tender, adding salt when about half done. Cool on platter until easy to handle. Remove skin and roots. Slice. Simmer in mixture of remaining ingredients for at least 20 minutes. Remove meat to serving platter, surround with rice. Pour over meat some of sauce in which it was cooked. Put more sauce in bowl or gravy boat to pass. Serves 10. MARY YOURD --------------------------------------------------------------------- (StAndrew0056) ZUCHINI GOULASH Cook 1 lb. ground beef in 1 Tbsp. oil Add 1 Zuchini squash cut fine 1 lar onion cut fine 1 can tomato soup 1 Tbsp. Butter 1/2 cup sugar Cover and cook slowly until all is tender. BLANCHE HOLMES RICE POP Cook 1/2 cup rice until tender. Drain and add 1 qt. milk. Add 1 Tbsp flour and 2 eggs well beaten. Cook 20 minutes in double boiler. Eat in bowl with milk and sugar. This is a recipe from my great-grandmother who came to Michigan in the early 1800's from Pennsylvania BLANCHE HOLMES --------------------------------------------------------------------- (StAndrew0057) DUTCH PICKLES 1 doz. large ripe cucumbers - peel and slice thin 2 quarts thin sliced onions Let stand over night in salt and water (1 cup salt to 1 gallon water) 6 Tbsp. flour 1 Tbsp. salt 1 Tbsp. tumeric 1 Tbsp. mustard 1 qt. vinegar 4 lbs. sugar Mix well. Add 1 can chopped pimento and add all to drained vegetables. Boil 15 minutes and seal hot. MARY YOURD --------------------------------------------------------------------- (StAndrew0058) SWEET POTATO CASSEROLE Boil 4--5 sweet potatoes with skins on. When done skin and mash. In casserole dish place the mashed sweet potatoes. Add 1 cup sugar, 2 beaten eggs plus 1/2 teaspoon salt. Add milk enough to make quite moist and 1 teaspoon vanilla or Sherry. Bake in a 300° oven until firm. Put miniature marshmallows on top and brown lightly. THEO WILLARD MARINATED CARROTS Take two packages smallish carrots, boil until tender, pour cold water over them and slip off the skins. Slice. Sauce: 1 cup sugar 3/4 cup vinegar 1/2 cup oil 1 can tomato soup 1 teaspoon Worcestershire sauce 1 large onion, minced 1 green pepper, minced salt to taste Bring mixture to a boil, pour over the sliced carrots and refrigerate over night. BLANCHE HOLMES --------------------------------------------------------------------- (StAndrew0059) WASHINGTON CHOWDER 2 cups diced potato 4 Tbsp. chopped onion 6 cups boiling water 2 tsp. salt 1 cup canned corn 1 cup canned tomatoes 2 Tbsp. butter 1 cup scalded milk Combine potatoes, onions, salt and cook until tender. Add other ingredients. Boil mixture 2 minutes. Remove from heat, gradually add scalded milk. Serve at once. Serves 6 ELIZABETH KENVIN GREEN BEAN CASSEROLE 2 cans green beans 1 can wax beans 1 can mushroom soup 1 tsp. Soy Sauce dash of pepper Top with slivered almonds or French Fried onions and bake 30 minutes at 350°. LOIS HILDINGER --------------------------------------------------------------------- (StAndrew0060) WEDDING PUNCH 2 doz. lemons - strain juice 2 lbs. sugar 1/2 pt. green tea, strained 1 qt. Brandy 3 qts. Claret Mix together. Cover. Keep over night. To serve, add Champagne to taste, usually one bottle per bowl. MARY YOURD --------------------------------------------------------------------- (StAndrew0061) MARCHAND DU VIN 2 Tbsp. finely chopped onion 5 oz Red Wine 4 Tbsp. butter 1 tsp. chopped parsley 1 tsp. salt 1 tsp. pepper Simmer wine until reduced to 1/4. Cool and add melted butter stirring constantly. Add other ingredients. Excellent for steaks, hamburgs or cold sliced roasts. LOUISE GUSTOFSON TOMATO AND GINGER PRESERVE 1 lb. yellow pear tomatoes (or red ones sliced) 7/8 Cup sugar 2 oz. Cancon ginger 1 lemon, grated rind and juice If using red tomatoes, scald and peel. Yellow used whole or cut according to size. Cover either with sugar, let stand over night. Drain syrup into preserving kettle; boil until clear and quite thick (232°); skim. Add ginger, sliced, grated yellow rind of lemon; cut in half, remove seeds, scoop out juice and pulp and add to tomatoes. Cook until fruit is clear. Pour into hot sterilized jars and seal. LOUISE POND --------------------------------------------------------------------- (StAndrew0062) CHEESE FONDUE 6 slices of bread buttered on both sides and diced. Butter or grease a baking dish. Make layers of diced bread, cover with diced sharp cheese, then a layer of broken pieces of mushrooms. Mix 4 well-beaten eggs, 2 cups of milk, 1/2 tsp. dry mustard, 1/2 tsp. salt and a dash of Worchestershire sauce. Pour over layers. Let stand in the refrigerator over night covered. May also just let stand several hours on the same day. Best though over night. Bake one hour in 325° oven, garnish with shredded bacon. THEO WILLARD PEANUT BRITTLE 2 cups sugar 1 cup corn syrup 1/2 cup hot water Cook until it starts to boil then add 1-3/4 cups of raw peanuts until thermometer reads 330°. Remove from stove and add 1 tsp. soda, 1 tsp. vanilla stir well and pour on buttered slab. Let edges cool a very little and then pull until very thin. LILY STEERE