Part 1

RECIPES from American National

Within the covers of this book is a wealth of wonderful, interesting recipes. Many are original, many are heir-loom pieces that have been handed down through generations.

These recipes should help you to prepare unusual and delectable dishes to delight each gourmet in your family.

· CAKES · PIES · ICINGS · PASTRIES ·

ORANGE NUT CAKE

1 cup butter ½ teaspoon salt 2 eggs 2 cups flour (all purpose) 1 cup buttermilk 1 teaspoon soda 1 orange (squeeze juice, remove pulp) 1 cup raisins 1 cup pecans

Cream butter and sugar, add eggs 1 at a time. Sift flour and salt together, add soda to buttermilk, add to creamed mixture alternately with flour and nuts, raisins, orange peeling which has been put through food chopper. Bake in 8-inch layer pans greased and floured in 350 degrees F. oven, 25 to 30 minutes.

ICING ORANGE NUT CAKE

2 cups powdered sugar 2 tablespoons orange juice 1 tablespoon lemon juice 3 tablespoons butter

Cream butter, add small amount sugar, add orange and lemon juices alternately with sugar until icing is well blended.

A PIE THAT IS DIFFERENT—DATE NUT PUDDIN’-PIE

2 eggs ½ cup white sugar 1 tablespoon evaporated milk 1 tablespoon melted margarine ½ teaspoon vanilla ½ cup white cornmeal 1 teaspoon baking powder ⅛ teaspoon salt ¾ cup (or 1 six-ounce package) dates chopped ½ cup coarsely chopped nuts ½ cup nut halves

Beat eggs, add sugar, brown sugar, milk, margarine, corn meal, salt, baking powder, dates, nuts and vanilla. Mix well. Pour into a 9-inch pie plate which has been generously greased with margarine and dusted with corn meal. Top with the nut halves. Bake at 350 degrees for 45 minutes. Cool on a cake rack. Garnish with a circle of whipped cream flavored with sherry or almond flavoring. Sprinkle lightly with finely chopped nuts, if you wish.

This Puddin’-Pie makes its own crust.

ANNABEL’S PRUNE CAKE

1 cup sugar ¾ cup butter or shortening 3 eggs 3 tablespoons sour cream ⅛ teaspoon salt 1 teaspoon soda 1 teaspoon allspice 2 cups flour 1 cup cooked chopped prunes

Cream sugar, shortening and eggs. Add sour cream. Sift together flour, salt, soda and allspice. Add to mixture. Add prunes and mix thoroughly. Bake in moderate oven (350 degrees). Ice with:

SOUR CREAM PRUNE FILLING

1 cup sugar ½ cup sour cream 2 eggs 2 tablespoons butter 1 teaspoon vanilla pinch of salt 1 cup cooked mashed prunes ½ cup nut meats

Mix sugar, sour cream and eggs. Add other ingredients and cook over slow fire stirring constantly until mixture thickens.

APPLE NUT PITA (Pita Sa Orasima)

¾ cup sweet butter grated peel of one lemon 7 egg yolks 1 cup sugar ½ teaspoon baking soda 1¼ pounds flour

Cream butter, add sugar, lemon peel and soda. Mix well, add yolks and beat again. Add flour gradually, beating dough constantly until well blended. Chill.

FILLING

¾ cup ground walnuts 1 cup sugar 7 egg whites beaten stiff 2 grated apples

Mix nuts and sugar. Add them gradually to beaten egg whites. Then fold in apples. Roll out two-thirds of the dough and line sides and bottom of an ungreased baking pan. Add filling. Roll out remaining dough and lattice over top. Bake in 250 degree oven 45 minutes to one hour.

APPLE DUMPLINGS

2 cups flour 2 teaspoons baking powder ½ teaspoon sugar ½ teaspoon salt 4 level tablespoons lard or other shortening enough milk to make soft dough 2 cups sweetened (dried) apples

Sift dry ingredients together, spread with sweetened apples. Then roll up like cinnamon rolls and cut about an inch wide. Set rolled slices in pan containing the following ingredients:

3 cups water 3 cups sugar 2 tablespoons butter 1 teaspoon cinnamon 1 teaspoon nutmeg

Bake in moderate oven until brown.

BOILED BROWN CAKE

1 cup brown sugar 1 cup water 2 cups seeded (sticky) raisins ½ cup lard ¼ teaspoon nutmeg ¼ teaspoon cinnamon 1 teaspoon ground cloves

Boil for three minutes. When cool add 2 cups sifted flour with ½ teaspoon bicarbonate of soda dissolved in a little hot water. Bake in greased loafpan 325 degree oven for one a quarter hours.

IMP OF SATAN CAKE

¼ pound margarine ¾ cup sugar 1½ cups cake flour ½ teaspoon salt 2 teaspoons baking powder ½ cup milk 2 teaspoons finely chopped lemon peel 4 egg whites, stiffly beaten 2 teaspoons vanilla

Cream sugar and shortening. Beat until fluffy. Sift cake flour, baking powder and salt. Then add to creamed mixture, alternating with milk. Add lemon, then chocolate. Fold in egg whites, vanilla, bake in two greased 8-inch pans for 35 minutes in a 350 degree oven.

BRAZIL NUT DATE CAKE

3 cups Brazil nuts (2 pounds unshelled, 1 pound shelled) 1 pound pitted imported dates 1 cup (one 8-ounce jar) drained maraschino cherries ¾ cup sifted all-purpose flour ¾ cup sugar ½ teaspoon baking powder ½ teaspoon salt 3 eggs 1 teaspoon vanilla

Put Brazil nuts, dates and cherries into large bowl. Sift flour, sugar, baking powder and salt over nuts and fruit; mix with hands until nuts and fruit are coated. Beat eggs until foamy, add vanilla, stir into nut-fruit mixture until well mixed. Turn into greased and waxed paper-lined pan 9¼ by 5½ by 2½ inches. Spread evenly in pan. Bake in slow oven (300 degrees F.) 1 hour and 45 minutes. Cake must be cooled before slicing. (Excellent cake to store in plastic bag for a week or two or store in deep freeze.)

Note: For easy shelling of Brazil nuts, cover with cold water; bring to a boil and boil for 3 minutes. Drain and cover with cold water; drain and crack.

COWBOY CAKE

2 cups sugar 2 cups hot water ⅔ cups shortening 2 cups raisins 1 teaspoon nutmeg 1 teaspoon cloves 2 teaspoons cinnamon

Put above ingredients, mixed together on stove, stirring slowly. Let come to boil; three minutes. Then add two teaspoons soda dissolved in a little warm water. Let mixture cool to lukewarm. Then add four cups flour, two teaspoons baking powder and two cups nut meats (pecans are best). Pour into baking dish or pan preferably not too deep. Bake in 375 degree oven. Test with toothpick.

Will serve a group of 30 people. Cowboy Cake wrapped in foil keeps moist to send students at school away from home.

DOUBLE QUICK COFFEE BREAD

Grease 8-inch pan, 10-inch skillet, or 9-inch ring mold. Make topping and have it ready.

¾ cup warm water 1 package dry yeast ¼ cup sugar 1 teaspoon salt 2¼ cups sifted flour 1 egg ¼ cup soft shortening or butter

Dissolve yeast in water, add sugar and salt, and about half the flour. Beat thoroughly 2 minutes. Add egg and shortening. Then beat in gradually the remaining flour until smooth. Drop by spoonsful over entire bottom of pan. Cover. Let rise in warm place (85 degrees) until double in bulk, 50 to 60 minutes. Heat oven to 375 degrees. Bake until brown, 30 to 35 minutes. Immediately turn out to avoid sticking. Serve warm or cold.

TOPPING (BUTTERSCOTCH NUT)

Melt in pan a third cup butter and half cup brown sugar with one tablespoon corn syrup. Add half cup pecans or walnuts. Cool to warm before spooning in dough.

GRANDMA’S BROWN STONE FRONT

4 tablespoons butter ½ cup milk 3 teaspoons baking powder 1 cup sugar 2 eggs 1¾ cups flour ½ teaspoon vanilla 1 tablespoon cocoa ½ teaspoon cinnamon ¼ teaspoon nutmeg

Cream butter and sugar. Add milk and eggs well beaten; then flour and cocoa mixed. Add baking powder and spices and vanilla. Bake in loaf pan, or in layers at 350 degrees for 30 minutes. A little longer for loaf. Best with fudge frosting.

FUDGE ICING

1½ cups sugar ½ cup cocoa 1 small can milk

Mix sugar and cocoa in a sauce pan, add the milk and cook over moderate flame about 10 minutes stirring slowly and constantly to avoid burning. When done add 1 tablespoon oleo and beat well.

APPLE CAKE

1 cup sugar ¼ cup shortening 4 or 5 apples, peeled and chopped medium fine 1 egg 1 cup flour 1 teaspoon soda ½ teaspoon cinnamon

Cream shortening and sugar well together, add unbeaten egg and chopped apples. Mix well together with spoon (not electric mixer); sift flour, cinnamon and soda, and add to mixture. Nuts may be added. Bake in round or square cake pan (about 2 inches deep) for 25 or 30 minutes at 350 degrees. The top of cake will have a crisp, crunchy topping with no icing required.

MAPLE WALNUT CAKE

1½ cups sugar ½ cup shortening ½ teaspoon mapaline {imitation maple extract} 2 eggs 1 cup milk 2 cups sifted flour 2 teaspoons baking powder ½ teaspoon salt

Cream sugar, shortening, mapaline and eggs. Add milk and other dry ingredients. Mix well, then add ½ cup walnuts.

ICING

4 tablespoons butter ½ teaspoon mapaline pinch of salt 1 egg 2 cups powdered sugar

Cream butter, mapaline and egg. Add salt and powdered sugar.

· COOKIES · CANDIES ·

VANILLA COOKIES

½ cup butter (no substitute) 1 egg 1 tablespoon milk 1 cup sugar 2 cups flour 2 teaspoons baking powder 1 teaspoon vanilla

Cream butter and sugar. Add milk, eggs and flour. Then baking powder and vanilla. Leave in ice box one hour. Roll thin, very thin. Cut in fancy shapes. Bake until light brown.

PULL MINTS

Pour 1 cup of boiling water over 3 cups of sugar and dissolve on range. Strain through thin cloth into another vessel, adding ½ cup butter, then return to fire and cook with cover only until it forms a hard ball. Pour into buttered platter and cool. When perfectly cool add a few drops of oil of peppermint and coloring. Pull until real stiff and set 24 hours until creamed. When poured out do not scrape the pan.

Blue mints packed with silver shot make an attractive Christmas box.

NOEL NUGGETS

3 cups sugar 1 cup milk ¼ teaspoon salt 1 teaspoon vanilla extract 1 cup chopped dates ½ cup chopped nuts 1 cup coconut

Blend sugar, salt and milk together. Bring to boil over medium heat and cook, stirring constantly, until mixture changes color slightly and thickens enough to form a firm ball in cool water. Then, working quickly, blend in vanilla extract, dates, nuts and coconut, drop in heaping teaspoonfuls on waxed paper. If part of mixture should harden in pan before you can transfer it to waxed paper, add only a few drops of water and reheat, stirring until it all comes together again (it will be very thick). Makes 5 dozen nuggets.

CHOCOLATE TAFFY

1 cup water 2 squares unsweetened grated chocolate 1 cup sugar 1 cup molasses 2 tablespoons butter ½ teaspoon vanilla

Cook water, chocolate, sugar, molasses and butter together until the syrup forms a soft ball (260 to 270 degrees if thermometer is used) when dropped into cold water. Add vanilla and pour into a buttered pan to cool and harden. When stiff mark off in squares with a knife, when cold and brittle break off on marked squares.

YUMMY SQUARES

½ cup shortening 1 cup sugar 2 eggs, well beaten 1 teaspoon vanilla 1½ cup sifted cake flour ½ teaspoon salt 1 teaspoon baking powder 1 egg white 1 cup brown sugar, firmly packed 1 cup chopped nuts

Work shortening until creamy. Then add the sugar, work until light. Add the two well beaten eggs and vanilla. Then add the flour, salt, baking powder sifted together. Mix well and spread in greased pan, 13 by 9 by 2 inches. Beat the egg white until stiff. Then add brown sugar. Continue beating until stiff. Then fold in nuts. Spread over mixture in pan and bake at 375 degrees for 25 minutes. Cut in squares.

DAINTY TEA COOKIES

1 cup butter ⅔ cup sugar 1 egg 2½ cups all purpose flour ½ teaspoon baking powder ⅛ teaspoon salt 1 teaspoon almond extract

Cream butter and sugar. Add egg and mix thoroughly. Then add dry ingredients which have been mixed and sifted together. Add extract. Put through cookie press and bake in hot oven 400 degrees 10 to 12 minutes.

PECAN COOKIES

1 cup butter 1½ tablespoons powdered sugar 2 cups cake flour 1 teaspoon water 1 teaspoon vanilla 1½ cups chopped pecans

Cream butter and sugar. Add other ingredients. Mix until dough can be handled. Make into large size balls. Bake in very slow oven for 20 minutes. Remove from oven, let cool and roll in powdered sugar.

CREAM PRALINES

1 pound light brown sugar ¾ cup evaporated milk 1½ cups pecan halves

Mix ingredients together in heavy saucepan. Cook over low heat, stirring constantly until sugar is dissolved. Continue cooking over medium heat to soft-ball stage (360 degree F.), stirring constantly.

Let candy cool slightly, about 5 minutes, then beat until mixture begins to thicken. Drop candy rapidly from a tablespoon into paper baking cups set into muffin pans or onto a sheet of aluminum foil or onto a well-buttered baking sheet.

If candy becomes too stiff at the last to drop into smooth patties, stir in a little hot water.

These pralines have a more delicate flavor when prepared with light brown sugar. If only dark sugar is available, substitute 1½ cups white granulated sugar and 1 cup firmly packed dark brown sugar for the 1 pound light brown sugar.

VARIATIONS

Coffee-Cream Pralines: Add 1½ teaspoons instant coffee to the sugar, evaporated milk and pecan mixture and cook as above.

Sherry-Cream Pralines: After the candy is cooked and cooled slightly, stir in 1 tablespoon dry sherry or sherry flavoring and proceed as above.

Ginger-Cream Pralines: Add 2 tablespoons finely cut candied ginger to the sugar, evaporated milk and pecan mixture and cook as above.

APRICOT SNOWBALLS

8 ounce package of apricots 1 small can of coconut ⅔ cup of pecans

Grind the above ingredients together through food chopper and add:

2 teaspoons orange juice 4 tablespoons powdered sugar

Shape into small balls (size of walnuts). Roll in granulated sugar and store to season in tightly covered container (about two weeks) but will keep for months.

MANTAS

Start heating oven to 350 degrees. Grease cookie sheet and sift together:

3¾ cups sifted all purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon nutmeg ½ teaspoon allspice ¼ teaspoon ground cloves ½ teaspoon salt

Add about ¼ cup of flour mixture to ¾ cup light or dark raisins and ¾ cup chopped walnuts.

In large electric mixer bowl with mixer at medium speed or “cream” mix:

1 cup soft shortening 1 cup dark brown sugar, packed 1 cup granulated sugar 2 eggs

until fluffy, about 4 minutes. Now, at low speed or “blend” beat in alternately, rest of the four mixtures and 1 cup of buttermilk. When dough is well blended stir in 1 teaspoon vanilla extract and raisin-nut mixture. Drop dough by rounded tablespoonful on to cookie sheet. Bake 15 to 20 minutes or until done. Makes six dozen cookies.

BUTTER BALLS

1 cup butter 4 teaspoons powdered sugar 1 teaspoon vanilla 2 cups sifted flour 1 cup nuts, chopped

Cream butter; add sugar and continue to beat until light. Add vanilla. Add sifted flour and mix well; fold in chopped nuts. Shape into balls on an ungreased baking sheet. Bake in a moderate 350 degrees oven 15-18 minutes. Roll in confectioner’s sugar while still hot.

UNCOOKED OATMEAL COOKIES

2 cups sugar 1 stick oleomargarine 2 tablespoons cocoa ½ cup milk

Boil for one minute, remove from fire, add one cup chopped nuts (optional), 3 cups uncooked oatmeal; drop by teaspoonful on cookie sheet (do not bake), cool, ready to serve.

COCONUT POTATO FUDGE

1 medium size boiled potato 2 cups confectionery sugar ⅛ teaspoon salt 1 cup shredded coconut ½ teaspoon vanilla 3 squares unsweetened chocolate

Mash boiled potato and add salt, sugar and coconut. Mix well, add vanilla and mix again. Press into 6 by 6 inch square pan which has been lined with wax paper. Melt chocolate over hot water and pour over potato mixture. Let stand until firm and cut. Be sure not to start with big potato, use medium sized potato.

DATE DIVINITY DROPS

1 cup cut-up dates ⅓ cup finely cut nuts ½ cup instant nonfat dry milk 1⅔ cups sifted, powdered sugar 2 dozen marshmallows 3 tablespoons water 1 teaspoon vanilla

Cut dates and nuts into tiny pieces about the size of peas. Mix milk and powdered sugar and let stand until needed. Put marshmallows and water into a 1½-quart saucepan. Stir over low heat until marshmallows melt. Remove from heat. Add milk and sugar mixture, all at once, and beat until smooth. Mix in well, the dates, nuts and vanilla. Drop from a teaspoon onto waxed paper or buttered pan. Let stand at room temperature until firm, about 3 hours. Makes 2½ dozen.

TEXAS BRITTLE

½ cup water 1 cup sugar 1 tablespoon butter ½ teaspoon salt 2 cups pecans, broken 2 tablespoons molasses 1 quart cereal flakes 1 teaspoon vinegar

Boil sugar, water, vinegar, molasses, butter and salt together until mixture becomes brittle in cold water. Pour syrup over cereal flakes and pecan mix. Stir quickly and form into small balls.

CHOCOLATE BUTTER PECAN BARS

1½ cups all purpose flour 2 teaspoons baking powder ½ cup butter or margarine 2 cups brown sugar, packed 2 eggs 1 teaspoon vanilla 1¼ cups chopped pecans ¾ cup chocolate chips

Heat oven to 350 degrees.

Grease and flour 11 by 7 by 1½ inch pan. Sift flour with baking powder. Melt butter in saucepan over low heat; add sugar; bring to boil, stirring. Cool until lukewarm. Drop in eggs one at a time, mixing well. Mix in vanilla, flour mixture and ½ cup of the pecans. Turn into pan. Sprinkle ½ cup chocolate chips, either whole or chopped fine, over the mixture and then sprinkle remaining pecans over that. Bake until done, 25 to 30 minutes. Cool in pan then cut in squares.

These cookie cuts can be made either by hand or electric mixer.

CREAM CHEESE COOKIES

1 cup margarine 1 three-ounce package cream cheese 1 cup sugar 1 egg, beaten 1 tablespoon lemon juice 1 teaspoon grated lemon rind 2½ cups flour 1 teaspoon baking powder 1 cup confectioner’s sugar 2 tablespoons lemon juice ½ cup chopped pecans

Blend together the margarine and the cream cheese. Add the cup of granulated sugar, and cream thoroughly. Add the egg, lemon juice and rind, and blend well. Add the flour and baking powder sifted together. Place the dough in the refrigerator for a few minutes to chill it. Force 2-inch ribbon strips through a cookie press onto ungreased baking sheets. Bake in a moderate oven, 375 degrees, 8 to 10 minutes, or until lightly browned.

Blend the cup of confectioner’s sugar with the lemon juice. When the cookies are cool, dip the ends into this frosting, then in the chopped pecans. Yields 4½ dozen cookies.

· MEATS · SEAFOODS · POULTRIES ·

REAL HUNGARIAN STUFFED CABBAGE

Take 1 fairly large head of cabbage (be certain the leaves are not torn). Loosen the leaves with a knife, wash them and place in a large pan. Pour boiling water over the leaves, cover and let steam to soften.

FILLING

1 pound of ground round 1 small onion diced ½ cup uncooked rice, soaked for ½ hour in cold water 2 ounces tomato juice or tomato sauce thinned with water salt and pepper to taste

Mix all ingredients well.

For the cooking utensil, 1 onion sliced, 1 medium can of sauerkraut, 1 tablespoon shortening, brown sugar and 1 small can of tomato sauce.

Make the cabbage rolls, line bottom of pan with onion and cover with a layer of sauerkraut. Sprinkle with a little brown sugar, salt and shortening. Place a layer of rolls in the utensil and add some tomato sauce. Repeat this procedure, except shortening, until all the ingredients are used. Cover with water and cook covered over low heat for two hours. This is delicious after it has been frozen.

CABBAGE AND PORK CHOPS

8 lean pork chops 6 medium onions sliced paper thin 1 can tomato sauce, small 1 No. 2 can peeled tomatoes ¼ cup olive oil or butter ¼ teaspoon black pepper salt to taste 1 large cabbage (cut sauerkraut style)

Place in large deep pot the oil or butter. Add pork chops and brown lightly. Remove the chops from the pot and place them in a dish. Add the onions, sauté for 15 minutes in the hot oil stirring constantly. Add tomatoes and the sauce. Cook over slow fire for 1 hour, stirring every 10 minutes. Add salt, pepper and the lightly browned chops. Cook slowly for ½ hour. Add cabbage little at a time until all is used. Stir constantly. Cook until tender.

Serve hot with cornbread or hot biscuits. Serves 6 to 8 persons.

QUICK CALIFORNIA-STYLE BURGERS

2 pounds ground beef ¼ cup finely chopped green peppers ¼ cup finely chopped onions ½ cup finely chopped ripe olives 1 can tomato soup (adaptation) 1 can spaghetti sauce with mushrooms (adaptation) 1 package cream cheese with chives (adaptation) 2 tablespoons cooking oil

Combine first 3 ingredients, adding 2 dashes of Worcestershire sauce and one dash of liquid garlic. Make into 10 thin patties. Salt and pepper as desired. Combine cheese and ripe olives and place a tablespoonful in the center of five patties and flatten. Cover with remaining patties, pressing edges to secure.

Brown in cooking oil at 380 degrees, both sides. Turn to simmer and add tomato soup and spaghetti sauce. If too thick add a little V-8 or tomato juice. Allow to simmer 20 minutes, turning once. Serve in burger buns with the sauce poured over. Serves 5.

CHILI

1 pound beef steak, coarsely ground or cut into small pieces 4 slices bacon 1 large onion 2 cloves garlic 1 or 2 tablespoons flour 1 can tomato paste 2 tablespoon chili powder salt to taste 1½ tablespoons cumin seed 1 tablespoon oregano 1 can red kidney beans

Cut fine bacon, onion, garlic; sauté together in skillet. Add meat to this; sprinkle with flour and cook until meat is brown. Put this mixture into large pot. Add can tomato paste, the chili powder, the cumin and the oregano. Add quart of water and simmer until meat is tender, about 1 hour. Add can kidney beans and continue cooking about 20 or 30 minutes longer, stirring occasionally to prevent burning.

ITALIAN MEATBALLS WITH SPAGHETTI

1 pound ground meat 3 eggs 1 slice white bread toasted 3 pods garlic handful parsley cut fine handful green sweet pepper cut fine handful grated Parmesan cheese salt and pepper to taste

Soak bread in milk and squeeze rather dry. Crush the garlic in a big crock and put all ingredients together working them with the hands. While hands are moist make into ball the size of a golf ball and fry in olive oil until the balls are golden brown. Remove to a large pot.

Cut fine, 1 onion, 1 carrot and handful of parsley. Fry all this in the olive oil left in the skillet to a golden brown. Add 1 small can of tomato paste and 4 cans of water measured in the same can. Add No. 2 can of tomatoes, salt and pepper to taste. Pour this over the meat balls and simmer very slowly for about an hour and a half.

Cook 1 pound of Italian spaghetti in boiling salted water. When done, drain. Put meatballs on a platter and top with spaghetti. While very hot sprinkle with Italian grated cheese. (Parmesan cheese in the sifted top is also good.) Some like to add, at the last 10 minutes before serving the balls, a little crushed sweet basil and 2 whole cloves.

VEAL PARMESAN

Have butcher pound thin 1½ pounds veal cutlets and cut meat in 8 strips. Combine ¼ cup grated parmesan cheese, 1 cup bread crumbs. Salt and pepper to taste. Dip meat in 2 eggs well beaten, then in bread crumb mixture. Fry in 6 tablespoons of olive oil. Make sure oil is hot. Fry about 5 minutes on each side.

Place veal in baking dish and pour on a layer of tomato sauce. Place thin slices of Mozzarella cheese over this. Bake in moderate oven 350 degrees for about 20 minutes or until brown. Mushrooms or cooked peas may be added if desired.

MEAT-ZA-PIE