Mix together:
1/2 cup margarine
1/2 cup Crisco
1 1/2 cups white sugar
1/2 cup molasses
2 eggs

Mix together, then combine with the above mixture:
4 cups flour
1/2 tsp salt
2 1/2 tsp soda
2 1/4 tsp ginger
1 1/2 tsp cloves
1 1/2 tsp cinnamon

Make into 1 1/2″ balls, then dip balls into granulated sugar. Place on cookie sheet about 2″ apart. Bake at 350 for 10  minutes. Do not over bake. Makes approximately 3 dozen cookies.

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2 cups sugar
3 T Clear Jell
1/2 cup white Karo syrup
1/2 tsp ascorbic acid crystals
1/3 cup lemon juice
5 cups mashed apricots

Mix dry ingredients, add fruit. Put lemon juice on fruit; mix well. Put into containers and freeze.

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6 cups zucchini, chopped

Cook 1 hour on low heat, then add:

1 cup crushed pineapple
2 T lemon juice
6 cups sugar

Add 1 package SureJell or pectin

Boil for 5 minutes; remove from heat.

Add 1 (6 oz) package apricot jello

Put in hot jars and seal.

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“Spicy and tart.”

12 cups crab apple sauce (strained pulp)
3 1/4 cups sugar
1/2 tsp ground allspice
1 1/2 tsp ground cloves
3 tsp ground cinnamon (or 1 1/2 tsp oil of cinnamon)

Cook on medium low heat until thickened; slow boil, stirring very often for 1/2 – 1 hour.

Bottle and seal.

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Single Batch:

1 T yeast
1/8 cup sugar
1 1/2 tsp salt
3 to 3 1/2 cups flour
1 1/2 cups warm water
1/8 cup oil

Double Batch:

2 T yeast
1/4 cup sugar
1 T salt
6 1/2 to 7 cups flour
3 cups warm water
1/4 cup oil

I use Saf instant dry yeast; mixes right in with dry ingredients–do not have to mix separately with water first–so easy! I store in freezer in jar and take out as I need it. When mixed, form in small balls, then flatten in hands to make circles. Fry immediately on both sides. Dough does not have to rise first.

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1/2 cup cocoa
2/3 cup evaporated milk
3/4 cup sugar
1/3 cup Karo syrup

Cook over medium heat, stirring until it boils. Boil one minute.  Remove from heat.  Stir in:

1/3 cup butter
1 tsp vanilla

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1 pint mayonnaise
1 clove garlic (minced unless using blender)
3 oz blue cheese, separated
1 tsp Worcestershire sauce
2/3 cup buttermilk
1 tsp salt
2 T minced onion

Using half of blue cheese, beat all ingredients with electric mixer until smooth. Then crumble remaining cheese into mixture and mix lightly with spoon.

Chill and serve.

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2 eggs (beaten)
1/2 cup sugar
2 heaping T salad dressing
salt, to taste
1/4 cup vinegar
1/4 cup water

Blend eggs, sugar, salad dressing and salt in saucepan. Add vinegar and water. Cook on low heat until it starts to thicken (about 5 minutes), stirring constantly. Remove from heat and add bout 1 T butter, stir.

Makes a delicious dressing for potato salad, coleslaw, deviled eggs, etc.  Makes about 1 pint.

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1 lb. ground meat
2 T chili powder
1/4 tsp pepper
1 tsp salt
garlic salt
3 tomatoes
5 green onions
1/4 head lettuce
1 package Fritos
grated cheese

Brown meat, adding small amount of water. To this, add chili powder, pepper, salt and sprinkle liberally with garlic salt. Let moisture simmer out of meat. Keep meat warm until ready to serve.

In large bowl, cut up tomatoes, onions and lettuce (use more lettuce if desired).  Combine two mixtures just before serving and add Fritos. Top with lots of grated cheese.

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“When Enid was ill, Shirley Busteed brought this over. It was delicious; we still use it a lot.”

lettuce
fresh spinach
red leaf lettuce
red onion
mushrooms
grated cheese
1/2 lb bacon pieces

You can make any kind of salad but this dressing is outstanding.

3/4 cup red wine vinegar
1 T poppy seed
1/2 cup oil
1 tsp dry mustard
1 cup sugar
1 tsp salt
2 T finely chopped green pepper

Blend and shake well before using. I always make the dressing and keep in a bottle in the fridge and use as needed.

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