1 package sugar-free orange jello
5 T fructose
2 cups boiling water
1 orange

Combine gelatin, sugar substitute and boiling water in a blender. Blend on low speed until gelatin is dissolved. Peel orange, slice and add to blender along with some pieces of peel without the white membrane. Blend on low until orange and peel are chopped. Store in fridge. Makes 1 cup marmalade.

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Makes 7 medium loaves

10-12 cups whole whate flour
2/3 cup oil
2/3 cup honey
6 cups warm water
2 T salt
2 T instant yeast
2 T dough enhancer
2 T gluten

Combine several cups of warm water, honey, oil and yeast in mixer. Mix on medium for 2 minutes. Add 2 or 3 cups more of lour, salt dough enhancer and gluten. Mix while sprinkling more flour, until sides of mixer bowl are clean. Mix for 8 minutes. Remove and put in well-greased pans. Let rise until double. Bake 40-45 minutes at 350 degrees. Top with be golden brown. Brush top with butter or shortening.

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Use blender to chop vegetables in water, then drain.

6 medium carrots, chopped
3 large onions, chopped
3 large green peppers, chopped
1 yellow sweet pepper, chopped
1 red sweet pepper, chopped
1 large chili pepper, chopped
1/2 grocery sack rip tomatoes, scaled, peeled and cut up
3-6 ribs celery, cut in 1/2-inch chunks
2 tsp salt
1 cup water
1 T beef bouillon granules

Cook until vegetables are done. Put in jars. Process 15 minutes in water bath.

Yields 7 quarts.

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1 (14 oz) can sweetened condensed milk
1 (8 oz) container Cool-Whip
1 (20 oz) can crushed pineapple, drained
1 (16 oz) can cherry pie filling
1 cup chopped pecans or walnuts
2 cups miniature marshmallows

Mix milk, Cool-Whip, pineapple, pie filling, nuts and marshmallows in a large bowl. Chill before serving. Serves 8-10.

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2 slices bacon
2 quarts coarsely shredded cabbage
1/4 tsp salt
dash of pepper
2 T vinegar
2 T water

Fry bacon until crisp; remove from pan. Add all other ingredients to fat in pan. Cover and cook over low heat, stirring occasionally, 20 to 25 minutes, until cabbage is tender. Crumble bacon over top.

Makes 6 servings.

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5 medium beets, cooked, peeled and quartered
1 1/2 cups vinegar
5 T sugar
1/2 tsp garlic powder
1 1/2 tsp pickling spice
3/4 tsp salt
8 hard boiled eggs, peeled

Mix together beets, vinegar, sugar, garlic, salt and pickling spice. Let stand 45 minutes. Place eggs in a large jar; add beats and other marinade ingredients. Cover and refrigerate for 2-3 days.  Makes 8 servings.

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3 oz. frozen orange juice
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 tsp vanilla
5-6 ice cubes

Mix in blender.  Cover and blend until smooth, about 30 minutes.

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“Many years ago when we were in the Young Women’s program we made these doughnuts for a party.  They went over big and I have maid them many times since.  Recipe from Jen Baird.”

1 pkg yeast
1 T sugar
1 cup flour
1/2 cups lukewarm water
2 cups scalded milk
1 cup sugar
1/2 cup shortening
1/2 tsp soda
1 tsp salt
1 tsp nutmeg
2 beaten eggs
5 1/4 cups flour

Mix yeast, 1 T sugar, 1 cup flour and 1/2 cup lukewarm water and let set.  Add 1 cup sugar to the 2 cups scalded milk, 1/2 cup shortening, 1/2 tsp soda, 1 tsp salt and 1 tsp nutmeg.  Let cool while yeast is rising, then mix all together.  Add beaten eggs and 5 1/2 cups flour.  Dough will be sticky.  Cover and let rise until double.  Roll out on floured board and cut.  Let doughnuts rise 1 hour in a warm place.  Fry in fat and glaze while hot.

Glaze:

1 envelope Knox gelatin
1/2 cup water
1 tsp vanilla
1 lb powdered sugar

Just mix together.


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3 cups oatmeal
2 tsp salt
2 T shortening
1 cup raisins
1 quart boiling water
1/2 cup mild molasses
2 envelopes yeast
1/2 cup lukewarm water
6-7 cups flour

In large mixing bowl, combine oats, salt, shortening, raisins and boiling water.  Add molasses and beat well.  Let cool.  Soften yeast in water with 1/2 tsp sugar.  Stir into oat mixture.  Stir in enough flour for a stiff, easy-to-handle dough.  Let rise until double.  Put in 3 loaf tins.  Bake at 350 degrees for 40 minutes.  Grease tops when done.

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