Chapter 1 - Beverages

Alfs Hot Rum Punch To one large mug of boiling water add: 3 tbsp. white rum tsp. lemon juice 1 tsp. orange juice 2 tbsp. honey Stir well. Drink while hot. Hot Toddy Mix cup margarine (softened) 3 cups brown sugar (packed) tsp. cinnamon tsp. nutmeg tsp. cloves Cream the margarine and brown sugar together in a large bowl. Add cinnamon, nutmeg and cloves. Mix. Spoon into a jar with tight fitting lid. Makes 3 cups. Directions for Hot Toddy Drink: Place 2 tbsp. Hot Toddy Mix in a mug and add 1 oz. dark rum. Fill mug with boiling water. Stir. Irish Cream 1 13 oz. can skim evaporated milk 1 10 oz. can sweetened condensed milk cup milk 3 eggs 1 tbsp. cocoa tsp. coconut flavoring 1 tsp. instant coffee granules (crushed) Irish or Rye Whiskey Place the first 7 ingredients into blender. Blend until smooth. Add whiskey. Mix. Pour into a jar with a tight fitting lid. Store in the refrigerator. Shake well before using. Makes 5 cups.

Alfs Cookbook

Chapter 1 - Beverages
Potato Champagne 3 large grated potatoes 3 oranges (quartered) 3 lemons (quartered) 3 apples (quartered) 5 lb. white sugar 1 package yeast 1 gallon cold water Wash and dry the potatoes and fruit. In a saucepan dissolve the sugar in the water, add the potatoes and fruit. Sprinkle yeast over the top. Place a lid on and let stand for 8 days stirring each day. On the eighth day, strain through a sieve and bottle.

Punch 2 - 48 oz. tins of tropical fruit punch 1 - 48 oz. tin of grapefruit juice 1 - 48 oz. pineapple juice 2 large package of tang (mixed with water according to directions) 2 bottles of 7up (add just before serving) 1 cups of ice cubes Serves 62 people (4 oz. each)

Rhubarb Slush 3 quarts rhubarb (cut up) 2 quarts water 3 cups sugar Boil the above, strain and cool. Add 1 tin frozen lemonade and 1 cups of rum or vodka. Freeze. Mix with 7up, coke. etc. when served.

Alfs Cookbook

Chapter 1 - Beverages

Rhubarb Wine 4 gallons of rhubarb (peeled & finely chopped) 2 gallon of water 10 lbs. sugar 1 package yeast Mix together rhubarb, water, 5 lbs. sugar and yeast in a 5 gallon jar. Cover and let ferment for 7 days. Strain out the rhubarb and add the other 5 lbs. of sugar to liquid. Cover and let stand to ferment for another 7 days. Bottle and refrigerate. Wine improves with age.

Tea Bag Slush Add 4 to 6 bags of tea to 8 cups of boiling water. Let stand to simmer. Remove tea bags and add: 1 cup sugar 12 oz. frozen orange juice 12 oz. frozen lemonade 26 oz. rum vodka or gin. Mix together and let stand 24 hours in the deep freeze. Mix with 7up when served.

Alfs Cookbook

Alf's Bacon Omelet 2 lbs. bacon (cut into 1" pieces and fried) cup green pepper (chopped) cup onion (chopped) 12 eggs (beaten) tsp, seasoning salt Salt and pepper to taste 1 tsp. dry mustard 2 tsp. Worcestershire sauce 2 to 3 cups milk 1 cup sharp Cheddar cheese Cook bacon in frying pan on medium heat for 7 to 10 minutes, until bacon is almost crisp. Remove to paper towel to drain. Cut into small pieces and put aside. Remove and discard bacon fat from pan. Heat oil in frying pan, add onion and peppers. Cook for 5 to 7 minutes stirring often. Beat next 6 ingredients with a whisk in a bowl until well combined. Add bacon, onion and pepper, mix well. Pour into frying pan. Reduce heat to medium-low. When starting to set at outside edge, tilt pan and gently lift cooked eggs with spatula, easing around pan from outside in. Allow uncooked eggs to flow onto bottom of pan. Repeat working around pan until eggs are softly set. Sprinkle cheese on half of the omelet. Fold other half of omelet over cheese. Cover. Cook for 2 to 4 minutes, until cheese is melted.

Cinnamon Toast or Fingers 1. Toast bread and spread with paste made of 2 tablespoons butter, cup brown sugar, and 1 to 2 teaspoons cinnamon. 2. Place in hot oven or under the broiler until sugar melts. Cut into triangles or fingers and serve hot.

Alf's Egg McMuffin 1 English muffin 2 or 3 pieces of bacon 1 slice of cheese 1 egg 1 or 2 thin slices of onion tsp. seasoning salt Salt and pepper to taste Fry bacon and place on paper towel to drain off fat. Onion can be fried or raw. Toast both halves of the muffin in the frying pan. Poach the egg. On one half of the muffin place the cheese and microwave until cheese is melted. On the other half place the egg, bacon, onion and spices. Put both halves together. (onion can be omitted). Serve with cream cheese sauce. Cream Cheese Sauce 1 tbsp. butter 1 tbsp. flour 1 cup warm water 1 cup grated cheese Pinch of seasoning salt Mix well. Cook until thick and pour over muffin.

Alfs Mushrooms on French Bread The best are wild mushrooms but hard to find so use the white button mushrooms. Take 2 to 3 lbs. of mushrooms, wash, dry and slice into to inch slices. Cook in a frying pan at 350F to 400 until all moisture has left the mushrooms and the mushrooms are turning brown. Add salt, pepper, seasoning salt to taste. Add a cup of cream, simmer until thick. Serve hot on toast.

Alfs Mushrooms on Toast 1 cups mushrooms (sliced) cup onion (finely chopped) tsp. seasoning salt Salt and pepper to taste 1 tbsp. flour 1 cup cream or half and half Fry onion and mushrooms in frying pan with a little butter, until onions are soft and turning a golden brown. Add seasoning salt, salt and pepper. In a small pan heat cream and flour stirring until thick, pour over mushrooms and onions. Serve with toast.

Alf's Pecans and Fruit on French Toast 1 cups pecans (chopped) cup butter (soft) 1cup strawberries (sliced) 1 cup bananas (sliced) 1 cup brown sugar (scant) cup maple syrup Heat frying pan to medium high heat, add pecans and butter. Stir. Add sugar and maple syrup and stir until the sugar is dissolved. Add the fruit, stirring until the fruit is heated. Do not over cook. Serve over French toast. You can use fresh fruit such as pears, peaches, pineapple in the place of bananas.

Asparagus Omelet cup fresh asparagus, (trimmed off tough ends and cut into 1" pieces) 3 tbsp. Black Forest ham 2 tbsp. roasted red pepper tsp. onion (chopped) 1 tbsp. fresh parsley (chopped) 1 tsp. lemon juice Pinch of pepper tsp. salt 3 eggs 1 tsp. oil cup grated Swiss cheese Cook asparagus in water in a small saucepan for 3 to 5 minutes until tender crisp. Drain and cool asparagus under cold running water. Drain well. Remove to a bowl. Set aside. Roast red pepper on a baking sheet under broiler. Turn pepper frequently until skin is blistered and blackened. Transfer to bowl. Cover with plastic wrap. Let sweat for 10 to 15 minutes until cool enough to handle. Peel and discard skin. Add next 7 ingredients together. Mix well. Add asparagus, ham and pepper. Heat cooking oil in frying pan to medium-low and pour in mixture. When starting to set at outside edge, tilt pan gently, lift cooked eggs with spatula, easing around pan from outside edge in. Allow uncooked eggs to flow onto bottom of pan. Repeat working around pan until eggs are softly set. Sprinkle cheese on half of the omelet. Fold the other half of omelet over the cheese. Cover. Cook for 2 to 4 minutes until cheese is melted.

Sausage Meat on Toast Cook sausage meat in frying pan with a little butter. Spread over buttered toast. Sprinkle with 1/8 teaspoon seasoning salt. Salt and pepper to taste. Place a small piece of cheese over sausage meat. Put on greased sheet and broil lightly to melt the cheese. Serve hot.

Breakfast Casserole No.1 Preheat oven to 350F. Grease a 2-quart casserole pan. 8 oz. of noodles ( of a 12 oz. package) Cook according to package directions. Combine: 2 - 7 oz. cans flaked tune 2 - 7 oz. cans tomato sauce Mix together: 2 cups cottage cheese 1 - 8 oz. package cream cheese cup onions (finely chopped) cup carrots (finely chopped) 2 tsp. dried parsley flakes tsp. basil Arrange half the cooked noodles in a casserole dish. Cover with half of the cheese mixture and then half of the tuna mixture. Repeat layers. Bake at 350 for 45 minutes or until nicely browned. Serves 8. Breakfast Casserole No.2 Make the day before. 16 slices of bread (crusts removed if desired.) Place 8 slices flat in a large greased baking dish (10 x 14) Add pieces to completely cover the bottom. Place cooked bacon or ham on top of the bread and cover with shredded sharp Cheddar cheese. Cover this completely with bread. Mix: 6 eggs (well beaten) tsp. salt Pinch of pepper tsp. dry mustard cup green pepper (chopped) 1 tsp. Worcestershire sauce 3 cups whole milk Dash of cayenne pepper Pour mixture over bread mixture. Let stand in fridge overnight. Before cooking, sprinkle cornflakes on top and drizzle with 1 cup of melted butter. Bake at 350F for 1 hour.

Buttermilk Pancakes 2 cups flour 1 tsp. salt 1 tsp. baking soda 1 tbsp. brown sugar 3 eggs 4 tbsp. butter (melted) 2 cups buttermilk 1 tsp. baking powder 1. Sift the flour. Mix and sift dry ingredients except the baking powder. 2. Beat eggs, add milk and butter. 3. Add liquid to dry ingredients, leave the batter in a covered pitcher overnight or for several hours before cooking. Sift the baking powder combined with 2 tablespoons flour over the batter. Mix well. 4. Cook the same as you would with any pancake mixture.

Alfs Blueberry Pancakes 1 cups all-purpose flour 1 tbsp. sugar 1 tbsp. baking powder tsp. salt 1 egg (beaten) 2 tbsp. oil 1 cups milk 1 cup blueberries Combine flour, sugar, baking powder and salt in bowl. Beat egg slightly in small bowl. Mix in oil and milk. Add to dry ingredients along with the blueberries. Stir. Add more or less milk to have thicker or thinner pancakes. Pan is ready when drops of water dance in the pan. Pour batter from a pitcher onto hot pan. (380F) When bubbles appear and edges begin to dry turn to brown the other side. Serve hot with butter and maple syrup.

Canadian National Brunch Casserole 40 bread cubes - 1" square 1 stalk celery (finely chopped) 1 small onion (minced) cup parsley (chopped) 1 cup diced ham 1 cups grated Cheddar cheese 4 eggs cup whipped salad dressing 1 tsp. dry mustard 3 cups milk tsp. salt Dash cayenne Butter a 2 quart casserole dish. Layer half the bread crumbs on bottom. Sprinkle with half the celery, onion, parsley, diced ham and cheese. Add the rest of the bread crumbs, mounding them slightly in the middle, sprinkle with remaining vegetables, ham and cheese. Beat eggs, salad dressing, mustard, milk, salt and cayenne together and pour over bread mixture. Cover with saran wrap and refrigerate for several hours or overnight. Remove and let stand at room temperature for 15 minutes. Bake at 350F for 50 minutes. Serve with sausages and fried apples.

Double Decker Breakfast Sandwich 3 or 4 slices of bacon 1 or 2 eggs 2 slices of cheese 3 slices of bread Fry bacon and put on paper towel to drain off fat. Wipe out frying pan and then fry eggs. Salt and pepper them to taste. At the same time put the bread in to toast. Butter toast and then on the first slice place one slice of cheese and the bacon, place second slice of toast on top, (butter on both sides) place eggs and second slice of cheese.(Just before you take the eggs from the fry pan put the cheese on one of the eggs long enough for the cheese to begin melting.) Cover with the third slice of buttered toast.

Chocolate Waffles 2 cups pastry flour 3 tsp. baking powder tsp. salt 6 tbsp. sugar 6 tbsp. cocoa 2 eggs (separated) 1 cup milk 2 tbsp. butter (melted) 1. Mix and sift dry ingredients 2. Beat egg yolks. Add melted butter and milk, beat thoroughly. 3. Mix liquid ingredients with dry ingredients and mix only until smooth. 4. Beat egg whites and fold into mixture. Finish in a waffle iron.

French Toast 1 or 2 eggs 1 tbsp. milk per egg Pinch of sugar Dash of seasoning salt Salt and pepper to taste Bread Dip slices of bread into egg mixture, covering both sides, and cook over lowmedium heat with a little butter in a frying pan. Serve with syrup, bananas, avocados, strawberries, etc.

Gingerbread Waffles 1 cups pastry flour 1 tsp. soda 1 tsp. baking powder tsp. salt tsp. cinnamon 1 tsp. ginger cup molasses 3 eggs (separated) cup shortening (melted) 1 cup sour milk 1. Mix and sift dry ingredients. Beat egg yolks. 2. Combine molasses, sour milk, egg yolks and melted shortening. 3. Finish in a waffle iron.

Ham Omelet 1 tsp. margarine 2 eggs Salt and pepper to taste 1 tbsp. water cup ham (chopped) tsp. onion (finely chopped) 2 slices of cheese (singles cut in small pieces) Heat frying pan to medium-low. Add margarine and melt. In a small bowl mix the next 5 ingredients together and pour into frying pan. (When starting to set at outside edge tilt pan and gently lift cooked egg with spatula easing around pan from outside edge in. Allow uncooked egg to flow onto bottom of pan. Repeat working around pan until egg is softly set. Sprinkle cheese on half the omelet. Fold the other half over the cheese. Cover and cook for 2 to 4 minutes until cheese is melted. Makes one omelet.

Meat Loaf Breakfast 1 lb. ground beef 1 lb. ground pork 1 egg cup parsley cup onion (chopped) 1 cup cornflakes cup bell pepper (chopped) tsp. seasoning salt tsp. garlic Salt and pepper to taste Mix and put into casserole dish. 3 or 4 smoked sausages can be placed in the center. Place in oven and bake at 350F for 45 minutes to 1 hour. Serve with boiled potatoes, whipped with butter and cream. This can be served with baby onions and peas creamed and with mushroom gravy.

Mushroom Omelet 3 small mushrooms (sliced) 1 green onion (chopped) 1 tbsp. ham Pinch of salt and pepper Pinch of thyme 3 eggs 1 tbsp. water 1 tsp. butter Melt 2 tsp. of butter in frying pan. Add mushrooms and onion. Saut until soft and moisture has evaporated. Remove and set aside in a small bowl. Combine eggs, water, salt, pepper and thyme in a bowl. Beat with a fork. Add ham, mushrooms and onion, mix well. Heat frying pan to medium-low, add butter and melt. Pour in mixture. When starting to set at outside edge tilt pan and gently lift cooked eggs with spatula easing around pan from outside edge in. Allow uncooked eggs to flow onto bottom of pan. Repeat working around pan until eggs are softly set.

Scrambled Eggs 6 eggs cup milk 1 tbsp. butter or oil tsp. salt tsp. pepper In a bowl, beat eggs, milk and seasonings together. Melt butter in frying pan and pour in egg mixture. Cook over low heat, stirring often to prevent mixture sticking to the pan. Serve with toast.

Pancakes 1 cups flour 2 tsp. baking powder tsp. salt 3 tbsp. sugar 1 egg . 1 cups milk 3 tbsp. butter (melted) 1. Sift the flour. Mix and sift the dry ingredients. 2. Beat egg, add milk and butter. 3. Add liquids to dry ingredients slowly to prevent lumps forming. 4. Heat frying pan. Pan is ready when a few drops of water will dance on it. 5. Pour the batter from a pitcher or measuring cup with a spout to get an even shape. 6. When bubbles begin to break on the surface and a rim forms around the edge the cakes should be turned with a pancake turner or spatula. 7. Serve hot with butter and syrup.

Pancake and Waffle Syrup 1 cup brown sugar cup white sugar cup water Boil for 5 minutes, no longer. Add maple flavoring or use as is.

Scrambled Egg Deluxe 1 egg bun 2 eggs Salt and pepper to taste 1 thin slice of cooked ham (cubed) 1 green onion (chopped) 1 tbsp. butter tomato (chopped) 3 slices ripe avocado Slice the bun in half and butter. Whisk eggs and seasoning together. Stir in ham and onion. Scramble in butter in a small frying pan. Spoon onto one half of the bun. Cover with tomato and avocado that has been heated in a saucepan with a little water.

Alf's Banana Bread cup butter 1 cup white sugar 2 eggs (beaten) 3 bananas (mashed fine) cup milk 2 cups Robin Hood flour 1 tsp. baking powder 1 tsp. soda tsp. salt Cream butter and sugar, add eggs and mashed bananas. Add soda to milk and stir. Add salt and baking powder to flour. Add flour to top mixture alternating with liquid. Bake in a greased loaf pan at 350 F for 45 minutes or 1 hour.

Basic Waffles 2 cups pastry flour 3 tsp. baking powder tsp. salt 2 tbsp. sugar 1 milk 2 large eggs (separated) cup butter (melted) 1. Sift dry ingredients. 2. Beat egg yolks, add milk and butter. 3. Combine liquid and dry ingredients, fold in stiffly beaten whites. 4. Heat waffle iron. 5. Pour 1 tablespoon of mixture in each section near centre. 6. Bake without opening until no steam escapes and the batter ceases to "sing." 7. Makes five 7" waffles.

Variations of Waffles Cheese Waffles: Reduce the fat to cup and fold in 1 cup grated cheese with the egg white. Serve with bacon and tomatoes. Bacon Waffles: Cook 4-6 slices bacon until crisp; drain and crumble. Sprinkle 1 tablespoon over the top of each waffle before closing the iron. Serve with orange marmalade, sour cream or tomatoes. Apricot & Nut: To the batter add cup of drained cooked apricots before folding in the egg whites. Sprinkle 2 tsp. of finely chopped nuts on each unbaked waffle. Blueberry Waffles: Reduce milk in recipe to 1 cup; before folding in the egg whites, add 1 cup of fresh or frozen blueberries. Cocoanut Waffles: To the Waffle recipe add 1 teaspoon vanilla and sprinkle 1 heaping tablespoon of cocoanut over each waffle before baking. Orange Waffles: Substitute 2 tablespoons of orange juice for 2 tablespoons of milk in the recipe and add the finely grated rind of 1 orange. Pecan Waffles: Fold to 1 cup coarsely chopped pecans into the batter before baking. Peanut Waffles: Reduce fat to cup and combine cup crunch-style peanut butter with the fat.

Barbaras Cinnamon Buns 1 package active dry yeast cup warm water 1 tsp. sugar Soften yeast in warm water and sugar. Let stand 10 minutes. 1 cup milk (scalded) cup shortening cup sugar 1 tsp. salt 3 to 3 cups all purpose flour (sifted) 1 egg (beaten) Combine hot milk, shortening, sugar, and salt. Cool to lukewarm. Add 1 cup flour and beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough. Beat well. Brush top lightly with soft shortening. Cover dough and let rise in warm place until it doubles. (about 2 hours). Punch down and turn out on lightly floured surface. Divide in half. Roll out each piece in 12" x 8" rectangle 3/8" thick. Filling Brush each with 2 tbsp. of melted butter. Combine a cup sugar and 2 tbsp. of cinnamon, sprinkle half over each. Start with long side and roll up. Cut each in 9 to 12 slices depending on how big you want your buns. Topping In each of two 9" x 9" x 3" loaf pans mix cup of sugar, cup butter, and 1 tbsp. light corn syrup, heat slowly stirring frequently until blended. Remove from heat. Place the buns in the pans, put a little butter on top, cover with greased wax paper, then cover with a warm towel, let rise until double the size (35 to 45 minutes). Bake in oven at 375 F for 25 minutes. Cool 3 to 5 minutes on rack, then remove from pans.

Alfs Baking Powder Biscuits 2 cups flour 4 tsp. baking powder tsp. salt 4 tbsp. shortening cup milk Sift together flour, baking powder, salt and shortening. Rub flour and shortening between fingers until crumbly. Add milk slowly and mix ingredients to a soft dough. Rollout on a slightly floured board to inch thickness. Cut with biscuit cutter. Bake at 450F for 15 minutes. Makes 12 biscuits. If you like you can add cup of grated cheddar cheese to recipe.

Hot Cross Buns 4 cups Robin Hood flour (sifted) 2 tsp. cinnamon tsp. all spice tsp. cloves cup raisins (washed) cup peel (chopped) 1 cups water 1 package yeast 1 tsp. salt cup sugar 2 tbsp. shortening (soft) 1 egg (beaten) Sift flour into a bowl; add spices, raisins and peel. Heat water and add salt, sugar, shortening and beaten egg to the warm water. Prepare yeast as per package directions and add to mixture. Knead 2 minutes. Brush with melted shortening. Let rise for 2 hours. Remove, let stand 10 minutes. Make into buns. Let rise for 2 hours. Bake at 375 F for 20 to 25 minutes. Just before baking cut cross on each bun with sharp scissors or knife. Brush tops slightly with egg white. When removed from oven put glaze of 2 tbsp. of water and 2 tbsp. of sugar on each bun.

Perogie Dough 6 cups flour 1 egg (beaten) 2 tbsp. oil 1 tsp. salt 1 tsp. baking powder 3 cups water (luke warm) Mix water, egg and oil together. Mix flour, baking powder and salt together. Make a well in the flour and pour in the water mixture a little at a time. Mix with a fork. If dough seems to be on the stiff side add more warm water, if too sticky add more flour. Dough should be consistency of noodle dough but not as stiff. Filling: 1 cup mashed potatoes cup Ingersoll cheese spread 3 strips of bacon (fried and cut in small pieces) 2 tbsp. fried onion 1 cup sauerkraut (drained well) Mix all ingredients together, place to 1 teaspoonful in dough, depending on the size of the perogie press. Boil, they are cooked when floating on the top. Tip: When making perogies, the dough is easier to work with if kept warm. (put in oven on low heat and take out a little at a time.)

Pineapple Rings (Buns) 2 packages quick rising yeast 4 to 4 cups all purpose flour cup sugar 2 tsp. salt cup milk cup water cup margarine 2 eggs Filling cup margarine 1 cup icing sugar cup walnuts (finely chopped) 1 cup candied pineapple (finely chopped) Glaze pineapple juice 3 tbsp. sugar In a large bowl combine yeast, 2 cups of flour, sugar, and salt. Mix well. Heat milk, water, and butter until warm and then add to flour mixture. Add eggs. Beat 3 minutes medium speed. Gradually stir in enough remaining flour to make soft dough. Cover and let rise in a warm place for 15 minutes. Prepare Filling Cream butter, blend in icing. Stir in walnuts and pineapple. Roll out dough 18" x 12", spread filling lengthwise over half the dough. Fold uncovered dough over filling. Cut into 18 strips twisting each strip 2 or 3 times. Place on a greased cookie sheet and tuck ends under. Let rise in a warm place for 30 minutes. Bake at 375 F for 15 minutes. Combine sugar and pineapple juice and brush on rolls. Bake for another 5 to 7 minutes.

Alf's Icing for Christmas Cake Mix approximately cup honey and cup butter together. Add icing sugar and hot coffee together to make right consistency. Add 3 tsp. almond flavoring. * This is one of Jean Craven's original recipes, past down to her son (Alf) and Dad past it down to me.

Barbara's Royal Frosting 1 lb. icing sugar 3 egg whites tsp. cream of tarter Beat sugar, egg whites and cream of tarter in a bowl until thick and fluffy. Keep covered with damp towel at room temperature until ready to use.

Caramel Icing 3 tbsp. hard margarine cup milk cup brown sugar (packed) 1 cups icing sugar Combine first 3 ingredients in saucepan. Heat and stir until boiling. Boil 2 minutes. Cool. Beat in icing sugar until smooth, add more icing sugar or milk as needed. Apply the cool icing to the cake. Makes about 1 cups of icing.

Quick Chocolate Icing 1 cup sugar cup hard margarine 2 tbsp. cocoa 2 tbsp. corn syrup cup milk Measure all ingredients into a saucepan. Heat and stir until mixture comes to a boil. Boil for 1 minute. Remove from heat and pour into a bowl. Beat on high until just cool. To test if it has thickened enough, push some icing up to the top inside edge of the bowl. If cool it should almost stay there. Apply to cake immediately. Makes about 1 cup of icing.

Apple Walnut Raisin Cake 2 eggs 1 cup vegetable oil 2 cups sugar 1 tsp. vanilla 4 cups grated apples (unpeeled) 2 cups flour (sifted) 1 tsp. baking powder tsp. salt 1 tsp. cloves 1 tsp. cinnamon cup raisins cup walnuts (chopped) Non Sweet Frosting 1 cup butter 5 tbsp. flour 1 cup milk 1 cup confectioners sugar 1 tsp. vanilla cup walnuts (broken) Beat eggs and oil together in a mixing bowl until foamy, add sugar and vanilla and continue to beat. Add apples, beating slightly, set aside. Sift Together, flour, soda, salt, cinnamon and cloves; add raisins and walnuts to flour mixture. Add flour mixture to egg mixture; beat slightly. Bake at 350F in greased 13 x 9 x 2" pan. Check after 25 minutes to see if done. To make frosting, melt butter in saucepan; stir in flour until mixture bubbles. Add milk, stirring with wire whisk until mixture thickens. Cool. Add sugar and vanilla to cooked mixture; mix until smooth and blended. Spread on cooled cake; sprinkle with nuts.

Alfs Double Recipe Carrot Cake 6 cups flour 4 cups sugar 4 tsp. cinnamon 3 tsp. soda 3 tsp. salt 2 tsp. baking powder 1 - 16 oz. tin crushed pineapple 6 eggs (well beaten) 3 cups olive oil 2 tsp. vanilla 4 cups raw carrots(peeled and put through the food processor) 3 cups walnuts (chopped) Mix flour, sugar, cinnamon, soda, salt and baking powder. Drain pineapple and save the juice. Add juice to the above mixture along with eggs, oil and vanilla. Blend thoroughly. Stir in pineapple, carrots and nuts. Single recipe is baked in a 9 x 13" pan at 325F for 1 hour. Double cake is baked in a 18 x 12 x 3" cake pan for 1 hours or until done.

Alfs Pineapple Fruit Cake cup butter 1 cup white sugar 2 eggs (beaten) lb. blanched almonds (slivered) lb. candied red cherries (halved) lb. candied green cherries (halved) 3 rings glazed pineapple (cut) 1-lb. raisins (bleached sultanas) lb. citron peel 1 cup desiccated coconut 2 cups pineapple (crushed, lightly drained) 3 cups flour 1 tsp. salt 2 tsp. baking powder Wash and dry then dredge the fruit with 1 cup of flour (out of the 3 cups in recipe). Cream butter well. Add sugar gradually and beat. Sift dry ingredients and add to creamed mixture after the eggs have been beaten and added to butter and sugar, then add fruit. Bake a 275F in greased and paper lined pan. Test after 3 hours. Makes about 5 lbs.

Alf's Double Apple Chunk Cake

4 cups flour 4 tsp. soda 4 tsp. cinnamon 1 tsp. salt Mix the above together. 2 cans apple pie filler 1 cup mazola corn oil 2 cups sugar 2 cups raisins (washed in hot water) 4 eggs 1 cup chopped nuts (optional) Add to first four ingredients and mix well. Sprinkle with brown sugar and cinnamon before baking. In a 13 x 9" pan bake at 350F for about 50 minutes.

Barbaras Never Fail White Cake 1 cup white sugar cup butter cup sweet milk 1 tsp. vanilla 2 cups Robin Hood cake flour 1 tsp. baking powder 4 egg whites Cream butter and sugar; add flour, baking powder, and a dash of salt, add alternating with milk. Mix in egg whites and beat 2 minutes at high speed with mixer. Cook 30 minutes at 350F in large pan.

Barbaras Matrimonial Cake 2 cups fine oatmeal 2 cups brown sugar 1 tsp. soda lb. butter 1 tsp. salt 2 cups flour Sift flour, soda, salt together; mix thoroughly with the oatmeal and sugar. Work in the butter. Spread half the mixture on the bottom of the pan. Spread with the following mixture then cover with the balance of the oatmeal mixture. Date Mixture 1 lb. dates 1 cup water cup brown sugar Pinch of salt 1 tsp. cinnamon Make the above into a paste. Bake in moderate oven at 325F to 350F for 25 to 35 minutes.

Chocolate Cake 2 cups white sugar cup canola oil 2 eggs 2 tsp. vanilla Beat well for 4 minutes. 2 cups flour cup cocoa 2 tsp. baking powder 1 tsp. salt 2 tsp. soda

Sift and add alternatively to above along with 2 cups boiling water. Bake at 325F for 50 minutes.

Barbara's Cherry Pound Cake 1 lb. butter 4 cups flour 10 eggs (separated) 1 lb. sultana raisins lb. citron peel (cut fine) 2 cups white sugar lb. cherries 1 cup blanched almonds (optional) 2 tsp. baking powder Sift flour and baking powder together. Cream butter and sugar. Add yolks of eggs, beat well. Add remaining ingredients except egg whites. Beat egg whites until they hold in soft peaks but not dry. Add egg whites. Bake for 2 hours at 350F. (If you don't like almonds then add another lb. of cherries.) * This is one of Fran Murray's (Frances) original recipes brought over from England, past down to her daughter Barbara Craven, and Mum past it on to me.

Dark Chocolate Coffee Cake Combine: 6 cups sugar 6 cups flour 2 cups Fry's cocoa 6 tsp. baking powder 3 tsp. baking soda 1 tsp. salt In a large bowl mix: 1 cups vegetable oil 6 eggs 3 cups buttermilk 3 cups strong black coffee 3 tsp. vanilla Beat at medium speed for 2 minutes. (Batter will be thin). Pour batter into a greased and floured pan (18 x 9 x 2") Bake at 350 F for 35 to 40 minutes.

Christmas Cake 1 lb. butter 3 cups brown sugar 3 tsp. baking powder 12 eggs 4 cups flour 2 oz. vanilla 2 oz. orange juice 2 oz. cherry juice 2 tsp. cinnamon 1 tsp. cloves tsp. allspice tsp. nutmeg tsp. salt 4 lbs. raisins (or less) 2 lbs. glazed fruit 2 lbs. cherries 3 packs (or more) Brazil Nuts Add 3/4 cup of flour to the fruit. Cream butter, add sugar, eggs etc; and mix well before adding the fruit. Do not mix too much after adding the cherries, as you will crush them. Half fill the cake tins and place the Brazil nuts all around, add more batter. Bake at 375F. *This in one of Fran Murray's (Frances) original recipes that she brought with her from England.

Lemon Sponge Cake 4 eggs 1 cup sugar 1 tsp. lemon extract 1 cup cake flour 1 tsp. baking powder Separate eggs, beat yolks until very light; add sugar gradually. Add lemon extract, then fold in stiffly beaten egg whites. Sift flour and baking powder together 3 or 4 times then add to other mixture. Bake 30 to 40 minutes in moderate oven at 350F.

Crumb Cake cup shortening 1 cups brown sugar 2 cups flour (sifted) 2 tsp. baking powder 1 tsp. cinnamon 1 tsp. salt 1 egg (beaten) cup milk Mix shortening, sugar, and 2 cups of flour to form fine crumbs. Sift remaining flour, baking powder, cinnamon and salt. Combine with crumb mixture. Add egg and milk, mix well. Pour into a 8" square pan which has been lined and greased. Bake in moderate oven (375F) for 35 to 45 minutes. Topping 4 tbsp. butter (soft) cup brown sugar (packed) 3 tbsp. milk cup coconut cup chopped nuts Combine together and mix well. After the cake has cooked and is still warm spread with topping. Set oven for broil. Broil cake 3" from heat for 2 to 3 minutes or until topping is brown. Watch carefully.

Orange Cake 1 cup sugar cup butter 2 eggs Rind of one orange 2 cups flour 1 tsp. soda 1 tsp. baking powder tsp. salt cup sour milk (thick) Cream sugar and butter, add beaten eggs. Sift dry ingredients alternating with the milk and rind. Bake in a square pan at 350 F for 1 hour. Cover with orange icing.

Pineapple Cake 1 cups white sugar 2 cups flour 2 tsp. baking soda 1 tsp. salt 2 eggs 1 - 14 oz. can pineapple with juice Beat eggs, add all ingredients adding flour last. Mix well. Bake 45 minutes in a 9 x 13 x 3" greased pan at 350F. Icing cup white sugar cup whipping cream cup butter or margarine 1 tsp. vanilla Mix all together in a saucepan and bring to boiling, remove from heat and add vanilla. Pour over hot cake. Serve warm with whipping cream or ice cream.

Orange Zucchini Cake 1 cup flour 1 tsp. baking powder tsp. baking soda tsp. salt 1 tsp. cinnamon tsp. nutmeg cup sugar cup canola oil 2 eggs cup all-bran cereal 1 tsp. grated orange peel 1 tsp. vanilla 1 cup grated zucchini cup raisins 1. Combine first six ingredients and set aside. 2. In large bowl, beat sugar, oil and eggs. Stir in all-bran, peel and vanilla. 3. Add flour mixture, zucchini and raisins. Mix well. 4. Spread evenly in greased 10 x 2" baking dish. 5. Bake at 375p for 35 minutes. Icing 1 - 3 oz. package cream cheese 1 tbsp. butter tsp. grated orange peel 1 cups icing sugar Milk if needed. Beat all together.

Pineapple Cup Cakes 2 cups flour 1 tsp. baking powder tsp. baking soda 1 tsp. salt cup butter cup white sugar cup brown sugar 2 eggs cup pineapple (crushed) cup water or pineapple juice 1 tsp. vanilla tsp. orange extract Pre-heat oven to 350F. Grease and flour the bottom of 2 " muffin tins or use paper liners. Cream the butter, gradually add the white and brown sugar; cream well. Add the eggs one at a time and beat for a minute after each egg. Add the pineapple. Sift, then measure the flour add baking powder, soda and salt. Sift two more times. Add juice alternating with the dry ingredients, beginning and ending with the dry ingredients. Blend thoroughly after each. Add vanilla and orange extract. Fill tins full. Bake 20 to 25 minutes. Cool and frost with pineapple butter frosting.

Pineapple Orange Cream Cake 1 cup graham cracker crumbs 1 tbsp. butter (soft) cup nonfat dry milk cup orange juice (well chilled) 1 egg white 1 tbsp. lemon juice cup sugar 1 can (8 oz.) unsweetened crushed pineapple (drained) Mix graham cracker crumbs and butter. Reserve cup crumb mixture and press remaining crumb mixture into an un-greased baking pan, 8 x 8 x 2". In a mixing bowl, beat dry milk, orange juice and egg whites on high speed for 3 minutes. Add lemon juice and beat 3 minutes at high speed. Blend in sugar on low speed, about a minute. Fold in pineapple. Pour into pan, sprinkle with reserved crumb mixture. Freeze at least 8 hours.

Puff Pastry 2 cups All Purpose flour (put cup to the side) 1 egg 1 lb. Shortening cup hot water Beat egg, add hot water; mix with flour to make a soft dough to manage. Roll thick. Put shortening in bowl and add the cup of flour, mix by hand. Spread over dough, then fold 4 corners to the center. Refrigerate for 1 hour. Do this 4 times, each time rolling it again and folding the 4 corners to the center, The last time rollout " thick, cut into diamond shapes and bake in very hot oven at 400F to 450F for 30 minutes. When removed from oven sprinkle with icing.

Poppy Seed Coffee Cake cup poppy seeds 1 cup buttermilk 1 cup margarine 1 cups sugar 4 eggs (large) 2 cups flour (sifted) 2 tsp. baking powder 1 tsp. baking soda tsp. salt 1 tsp. vanilla Sugar Mixture cup sugar 1 tsp. cinnamon Method Combine poppy seeds and buttermilk and soak overnight. Next day Cream margarine and sugar until light and fluffy. Add eggs, one at a time, blending thoroughly. Sift together flour, baking powder, baking soda and salt. Add vanilla to poppy seed mixture. Add sifted dry ingredients to creamed mixture, alternately with buttermilk, beginning and ending with the dry ingredients. Turn half the batter into a well-greased and floured angle food pan. Combine sugar and cinnamon and sprinkle over batter. Top with remaining batter and bake at 350F for 1 hour or until done. Cool 10 minutes then invert pan.

Quick Chocolate Cake 1 egg cup shortening (soft but not melted) cup sour milk 1 tsp. soda cup cocoa 1 cups flour 1 tsp. vanilla 1 cup sugar cup hot water tsp. salt Mix all ingredients together in a bowl in order given. Do not mix until the last ingredient has been added. Beat well. Bake in moderate oven at 350F for 20 to 25 minutes. Will make cup cakes if desired.

Rhubarb Cake 1 cups brown sugar cup shortening Pinch salt 1 egg 1 tsp. vanilla 2 cups flour 1 cups rhubarb (finely chopped) 1 cup milk 1 tsp. baking soda 1 tsp. vinegar Topping cup sugar 1 tsp. cinnamon Cream sugar and shortening. Mix milk, baking soda and vinegar. Set aside. Add salt, vanilla, and egg to sugar and shortening. Beat until blended. Add milk, soda and vinegar alternating with flour to cream mixture. Blend well. Fold in the rhubarb. Sprinkle with topping. Bake in greased 10 x 13 x 3" pan for 45 minutes at 350F.

Sour Cream Coffee Cake 1 cups flour (sifted) tsp. baking soda cup shortening 1 cup sour cream 1 tsp. baking powder tsp. salt 1 cup sugar 2 eggs tsp. vanilla Sift dry ingredients together. Cream shortening until light and beat in tsp. vanilla and eggs. Add flour mixture and then sour cream folding in half at a time. In a separate bowl combine: cup brown sugar cup white sugar 1 tsp. cinnamon 1 cup pecans Greased a 9" tube pan and sprinkle half the nut mixture in the bottom. Spoon half the batter mixture on top. Repeat layers finishing with the batter. Bake for 45 minutes at 350 F. Cool but dont invert. Sponge Cake cup fine granulated sugar 4 egg whites 4 egg yolks tbsp. lemon juice Rind of a lemon cup sifted pastry flour tsp. salt Beat egg whites until foamy, gradually add half of the sugar and beat after each addition until very stiff. Beat egg yolks with the other half of the sugar until fluffy and light in color. Add lemon juice and rind to yolk mixture. Fold all into egg white mixture. Sift in dry ingredients and combine lightly

with a folding motion. Bake in an un-greased 9" pan at 350 F for 40 minutes. Invert over a funnel, leave until cool, loosen the cake around the edge and ease out.

Caramel Popcorn Balls lb. of caramels 1 tsp. water 3 cups popped corn 1. Melt unwrapped caramels and water in double boiler. 2. Put popcorn in a greased bowl and pour over the hot caramel. 3. Using wet or greased hands form popcorn into small balls.

Candy Apples 4 cups granulated sugar 2 cups boiling water tsp. cream of tartar 4 or 5 drops of food coloring Apples (washed and dry) Wooden skewers Combine first four ingredients together in a saucepan. Place on stove over a moderate heat and bring slowly to the boiling point. Boil without stirring until syrup begins to discolor. Watch carefully. Wash off any sugar which may adhere to sides of the saucepan using a wet cloth wrapped around your finger. Remove saucepan from heat and place in a pan of cold water instantly to stop boiling. Remove from cold water and place in a saucepan of hot water to keep syrup hot during dipping. Wipe apple and insert a small wooden skewer in it. Dip in hot syrup to cover apple. Place apples on wax paper to drain.

Chocolate Raisin Fudge 2 cups sugar cup milk 2 tbsp. corn syrup 2 tbsp. butter 3 oz. unsweetened chocolate (broken in small pieces) 1 tsp. vanilla Put sugar, milk, syrup and chocolate in a saucepan. Stir until sugar is dissolved. Cook slowly until the temperature reaches 236 F or until the mixture forms a soft ball when a little is dropped into cold water, Remove from heat, add butter. When cooled to lukewarm, add vanilla. Beat until thick. . Add cup chopped nuts and cup chopped raisins. Mix in well. Pour into a shallow greased pan. Chill. Cut into squares.

Cherry Fudge cup margarine 2 cups white sugar cup evaporated milk 170g white chocolate 1 - 7 oz. jar marshmallow cream cup walnuts (chopped) cup candied cherries (halved) 1 tsp. vanilla Combine sugar, margarine and milk. Bring to a rolling boil stirring constantly. Boil 5 minutes over a medium heat. Stir constantly (mixture scorches easily.) Remove from heat. Stir in white chocolate and marshmallow until melted. Add nuts, cherries and vanilla. Beat until well blended. Pour into a greased 9 x 13" pan. Allow to cool and then cut in squares.

Molasses Popcorn Balls cup corn syrup cup light molasses tsp. salt 1 tsp. vanilla 2 tbsp. butter 1 tsp. vinegar 4 cups popped corn 1. In a saucepan mix syrup, molasses, salt and vinegar and cook to the hard ball stage. (258) 2. Remove from heat and add butter and vanilla. 3. Place the popcorn in a lightly greased bowl and slowly pour on the hot syrup. 4. Mix quickly with folks, allow to cool slightly and then shape mixture into balls by dropping a spoonful of the mixture into your greased hands and shaping it lightly.

Creamy Fudge 3 cups white sugar cup margarine cup evaporated milk 1 - 12 oz. package semi sweet chocolate 1 - 7 oz. jar marshmallow cream cup walnuts (chopped) 1 tsp. vanilla Combine sugar, margarine and milk. Bring to rolling boil stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 238 F, stirring constantly. (mixture scorches easily). Remove from heat and stir in chocolate until melted. Add nuts, marshmallow and vanilla. Beat until well blended. Pour into greased 9 x 13" pan. Allow to cool and then cut in squares.

Russian Toffee 1 lb. brown sugar lb. butter 2 tbsp. syrup 1 tin condensed milk (sweet) Bring the sugar, butter and syrup to a boil, add the milk and boil for 20 minutes until a dark brown. Pour into greased pan. When cool, cut into squares.

Temperatures for Candy Making Candy syrup is cooked to one of five stages depending on the kind of candy being made. Those stages with their corresponding temperatures are as follows: Soft Ball Firm Ball ... Hard Ball ... Brittle . Very Brittle 236 F to 240 F 242 F to 248 F 250 F to 263 F 270 F to 290 F 295 F to 310 F

Alf's Barbecue Chicken Wings or Spicy Chicken Wings Coat the chicken with Alf's chicken coating and then place in a frying pan at 350 F to 400 F to which you have added a cup of butter. Cook until the chicken is golden brown, about 30 minutes. Cover with barbecue sauce and cook for another 15 minutes or if you want spicy wings, remove from pan and sprinkle with a little cayenne.

Alfs Lemon Chicken 4 or 5 pieces chicken breast (boned & skinned) 1 tbsp. light soy sauce tsp. salt Dash of pepper 1 tbsp. tapioca starch tsp. gourmet powder 1 cup flour tsp. baking powder 1 egg (beaten) 1 cup water 1 tbsp. white vinegar 3 tbsp. sugar tsp. lemon extract 8 slices fresh lemon Marinate chicken breasts with gourmet powder, pepper, salt and soy sauce for 1 hour. Prepare batter mix with flour, baking powder, egg and water. Dip chicken into the mixture and deep fry at 400 F for 5 to 10 minutes until golden brown. While chicken is cooking, use a sauce pan to prepare the lemon sauce with vinegar, sugar, lemon extract and fresh lemon slices. Cook over medium heat until boiling. Stir continually while cooking. To give a golden color, add a few drops of yellow food coloring. Cut chicken into pieces. Pour lemon sauce on top and serve hot.

Alf's Chop Suey 1 1/3 lbs. hamburger 1 cup onions (diced) cup celery (diced) Brown hamburger, add onions and celery and cook until tender. Add: 2 tins of chicken noodle soup 1 tin mushrooms 2 tins mushroom gravy tin bean sprouts cup peas Cook another 10 or 15 minutes until nice and hot. Add Soya sauce to taste.

Alf's Chinese Fried Rice 1 cups minute rice 1 cups water 2 to 4 eggs 1 tbsp. green onion (chopped) cup ham (cut in pieces) cup peas Heat 2 tbsp. cooking oil in frying pan, add minute rice and fry quickly until golden. Gradually add water and then tsp. salt, bring to a boil. Cover, remove from heat and let stand 5 to 10 minutes until water is absorbed. Heat 1 tbsp. of oil in a second frying pan, add dash of salt to eggs slightly beaten eggs and scramble in frying pan, breaking eggs into small pieces. Remove and set aside. Heat another tbsp. of oil in a third frying pan, add chopped onions and ham and quickly cook until lightly brown. Add peas, rice and eggs, heat thoroughly stirring every so often. Add Soya sauce to taste. Will serve 4 to 6.

Alfs Duck with Pineapple 10 to 16 oz. of duck meat (de-boned and cut into small cubes) 1 can of pineapple (bits) 10 cherries 4 slices ginger 1 medium onion (shredded) 1 tbsp. cooking wine tsp. gourmet powder 1 tbsp. tapioca starch 1 tsp. sugar 2 tbsp. light soy sauce 1 medium green pepper (cut in small pieces) Marinate duck meat with gourmet powder, soy sauce, sugar and wine for 5 to 10 minutes. In a hot wok with 2 tbsp. of oil, brown ginger and onions for a minute, add duck meat and stir-fry for another minute. Add cup of water and cook covered for 20 minutes. When done, add starch solution of 1 tbsp. of starch dissolved in cup of water, green pepper, pineapple and cherries. Bring to a boil, mix and serve immediately.

Alf's Filling for Won Ton 1 to 2 lbs. ground beef and pork mixed 1 cups bread crumbs 2 eggs 1 cup rice cooked cup celery (chopped) cup green onions cup parsley cup mushrooms (optional) tsp. poultry seasoning tsp. chili tsp. ginger tsp. garlic powder tsp. pepper Salt to taste tsp. seasoning salt Mix all ingredients together. Take and roll in Won Ton wrappers. Deep fry or fry in butter in frying pan. Serve with sweet and sour sauce.

Alf's Tasty Spring Rolls About 36 to 40 Won Ton Wrappers (3 by 3) 3 cups oil for frying and 1 egg for egg wash. Seasonings: cup cornstarch 1 tsp. seasoning salt 1 tsp. pepper 2 tsp. sugar 1 tbsp. Soya sauce 2 tbsp. oyster sauce cup chicken broth 1 garlic clove (minced) Filling: 1 large chicken breast (chopped) lb. lean pork meat lb. fresh uncooked shrimp 1 can bamboo shoots 1 can water chestnuts 1 cup grated carrots 1 cup celery (finely diced) 1 cup green onions (finely chopped) 2 tbsp. oil 2 tbsp. wine 1 tsp. sesame oil Mix all the ingredients together. Roll in Won Ton wrappers and fry until golden brown. Serve hot with sweet and sour sauce or plum sauce.

Asparagus with Crab Meat Sauce 1 lb. fresh asparagus (cut into two or three pieces) 6 oz. crab meat tsp. gourmet powder Dash of pepper A few drops of sesame oil tsp. salt cup milk cup water 1 tbsp. tapioca starch 1 chicken cube 1. Use a saucepan to boil about 8 cups of water. Add teaspoonful of salt with 1 teaspoonful of oil. 2. Put in asparagus, cover with a lid and boil for 3 minutes. When done, remove to a plate and drain. 3. Use a wok on high heat, dissolve chicken cube in cup of milk and cup of water. Add gourmet powder, crab meat, pepper, sesame oil and salt. Boil for a minute. 4. Add starch solution to thicken the sauce and then pour over the asparagus. Serve hot.

Beef Chop Suey lb. round beef steak (Slice thinly across grain) Dash of pepper 1 tsp. tapioca starch 1 tbsp. light soy sauce A few drops of sesame oil 1 clove of garlic (skinned and crushed) tsp. salt 2 cups bean sprouts 2 cups cabbage (finely chopped) 2 stalks celery (chopped) 1 green pepper (shredded) small cup bamboo shoots (thinly sliced) small can water chestnuts (cut in halves) 1. Marinate beef with tapioca starch, pepper, soy sauce, and sesame oil. 2. Bring wok to high heat, add 2 tablespoonful of oil. When the oil is hot, put in all vegetables and teaspoonful of salt, stir well and cover with a lid. Cook on high heat for 3 or 4 minutes until steam is running out from the lid. Remove to a plate and wipe the wok clean. 3. Reheat the wok and add 2 tablespoonful of peanut oil. When hot, put in garlic to brown, add beef and stir fry until meat is done. Return all vegetables to wok, mix and serve.

Beef with Onion and Ginger to 1 lb. beef steak (sliced thinly across grain) Dash pepper 2 tbsp. tapioca starch 2 tbsp. light soy sauce tsp. sugar A few drops sesame oil 6 to 8 slices ginger roots 1 tsp. cooking wine tsp. five spice powder 1 medium onion (shredded) 3 stalks green onions (cut into 2" length)(separate white part from green part) 1. Marinate the beef with 1 tbsp. of starch and 1 tbsp. of light soy sauce, pepper, sesame oil, and sugar. 2. Use a small bowl to prepare starch solution with 1 tbsp. of starch, 1 tbsp. of light soy sauce, cup of water and tsp. sugar. 3. When wok is hot, add 2 tablespoonful of peanut oil and wait until smoke begins to rise. Use high heat all the time. Add ginger, onion, and white part of the green onion. Stir fry for a minute, add beef, spice powder and wine. Stir well and cover with a lid, cook at high heat for 2 minutes. 4. When done, add starch solution and green onion. Mix and serve.

Broccoli with Crab 2 cups broccoli florets 1 can crab meat (rinsed and drained) 1 tsp. ginger (finely minced) 1 tsp. salt 1 tbsp. oil Sauce: 1 cup stock 1 tsp. wine tsp. sesame oil Dash of pepper 2 tbsp. water 1 tsp. cornstarch Bring a pot of water to a boil and add 1 teaspoon salt. Blanch broccoli for one to three minutes or until tender crisp. Remove broccoli and immerse in cold water immediately to cool. Drain and arrange on serving platter to form a flower. Heat wok and swirl in 1 tbsp. oil. Stir fry ginger until fragrant. Combine sauce ingredients, except water and cornstarch, and add to pan. Let come to a boil and then add crab meat. Stir well and thicken with cornstarch and water mixture. Pour crab sauce over broccoli and serve immediately.

Cauliflower with Pork lb. lean pork (cut into thin slices) 1 tsp. cooking wine tsp. gourmet powder Dash pepper A few small drops sesame oil 1 tbsp. light soy sauce tsp. sugar tsp. salt 1 large cauliflower (cut into bite size pieces) 1 stalk celery (cut diagonally into bite size pieces) 1 carrot (skinned and sliced) 4 slices ginger 1 clove garlic (crushed and skinned) 1 tsp. tapioca starch 1. Marinate pork with gourmet powder, sugar, 1 tbsp. of soy sauce, cooking wine, pepper, sesame oil for 10 minutes 2. Place wok on high heat and add 3 tablespoonful of peanut oil, brown ginger and cook for a minute. Then add cauliflower, carrots, celery, salt and cup water. Stir and cover with a lid. Cook on high heat for 5 minutes. Remove to a plate when done. 3. Place 2 tbsp. of oil in a hot wok and brown garlic. Add pork and stir fry for 3 to 5 minutes until pork is done. Add starch solution, tapioca starch, tbsp. soy sauce and cup water. Bring to a boil and return vegetables. Stir well and serve hot.

Alf & Barbara's Shortbread Cookies 1 lb. butter 1 cup icing sugar (scant) 1 cup cornstarch (scant) 3 cups flour Knead mixture until it is soft and fluffy. Bake in preheated oven at 300 F to 325 F for 10 to 12 minutes or until they are golden brown.

Alfs Boiled Raisin Cookies 1 cup water 2 cups raisins (washed) Boil 5 minutes, let stand. 1 cup butter 2 cups brown sugar 3 eggs 1 tsp. vanilla 1 cup walnuts (finely chopped) 1 tsp. baking powder 1 tsp. baking soda 4 cups flour (sifted) 1 tsp. salt 1 tsp. nutmeg 1 tsp. cloves 1 tsp. cinnamon Mix ingredients to a creamed mixture. Drop from a teaspoon on to a cookie sheet. Bake 12 to 15 minutes at 350F.

Alf's Oatmeal Cookies 1 cup butter 1 cup sugar 2 eggs 1 tsp. vanilla 1 cups flour 1 tsp. baking powder tsp. salt tsp. cinnamon 2 cups chocolate chips 1 cups rolled oats Cream together the butter and sugar. Beat in eggs and vanilla. Combine flour, baking powder, salt and cinnamon and then stir into the first mixture. Add chocolate chips and rolled oats. Drop from a tablespoon onto an un-greased cookie sheet. Bake in a preheated oven at 375 F for 12 to 14 minutes. This makes about four dozen cookies.

Alf's Pecan Tarts Cream 4 tbsp. butter cup brown sugar (well packed) Add cup heavy syrup 2 eggs tsp. vanilla Pinch of salt cup pecans or walnuts cup raisins Add 3 or 4 raisins to each unbaked tart shell. Sprinkle with well chopped nuts and cover with syrup mixture. Cook at 400F for 8 minutes then turn down to 350F until done.

Alf's Soft Ginger Cookies 1 cups brown sugar 4 cups flour 2 tbsp. ginger 1 tbsp. soda Sift all together and work in the following: 1 cup butter 1 cup molasses or syrup 3 eggs Drop by spoonful in sugar. Place on a greased and floured cookie sheet. Bake at 400 F for 8 to 10 minutes.

Almond Cookies 1 cup butter 5 tbsp. icing sugar 2 cups all purpose flour tsp. salt 2 cups ground almonds 1 tsp. vanilla Preheat oven to 325F. Blanch almonds and dry thoroughly. Put through meat grinder. Sift, then measure flour, add salt and sift again. Cream the butter until soft and fluffy. Add icing sugar, flour, vanilla and almonds. Roll into small balls. Bake on un-greased cookie sheet for 20 minutes. While warm, roll in icing sugar

Angel Cookies 1 cup butter cup white sugar cup brown sugar 1 tsp. cream tarter 1 tsp. soda Dash of salt 2 cups flour Mix first 7 ingredients together then add tsp. almond flavoring and cup chopped almonds.(optional) Bake at 350F for 10 to 12 minutes. Makes about 40 cookies.

Barbaras Chocolate Chip Cookies Cream together: cup butter cup brown sugar (firmly packed) cup granulated sugar 1 tsp. vanilla Beat in: 1 egg Combine and then stir in: 1 cup flour tsp. baking soda tsp. salt Stir in: cup chocolate chips cup finely chopped nuts Drop from a teaspoon onto a greased cookie sheet. Bake in a preheated oven at 375 F for 10 to 12 minutes. Makes about 3 dozen.

Barbaras Butter Tarts 4 tbsp. butter cup brown sugar cup syrup 2 eggs tsp. vanilla Pinch of salt cup raisins Cream butter and sugar, then mix in syrup, eggs, vanilla and salt. Drop 3 or 4 raisins into unbaked tart shells. Cover with syrup mixture. Do not over fill. Bake at 400 F for 8 minutes then turn down to 350 F until done.

Barbara's Christmas Fruit Drops 2 lbs. dates (or a few less) 8 oz. can red cherries 8 oz. can green cherries 8 oz. candied pineapple (4 rings) 8 oz. almonds 8 oz. Brazil nuts 2 cups all purpose flour 1 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 1 cup butter 1 cups sugar 2 eggs (beaten) 1 tsp. vanilla Branch almonds, skin and chop coarsely. Spread thinly on cookie sheet and toast until golden in a slow oven (225 F). Chop Brazil nuts, chop dates in chunks, cut cherries in quarters and slice pineapple in slivers. Preheat oven to 400 F. Sift and measure flour, add soda, salt, and cinnamon. Cream butter and sugar, and then add beaten eggs and vanilla. Mix in flour a little at a time beating to blend. Stir in fruit and nuts. Drop dough from a teaspoon onto an un-greased cookie sheet. Bake 10 to 12 minutes, remove from pan and cool on rack. Don't over cook. Makes about 16 dozen small cookies.

Barbara's Jam Tarts Line tart tins with pie pastry. Put tsp. strawberry jam in each. Top with 1 tsp. of the following mixture. cups white sugar cup butter 2 eggs (well beaten) cups Robin Hood rice flour tsp. almond extract Pinch of salt Cream butter and sugar, add eggs, blend in flour, almond extract and salt. Bake at 375F for 25 minutes.

Barbara's Thimble Cookies 1 cup butter cup brown sugar 2 eggs (separated) 2 cups flour (sifted) 1 tsp. vanilla 1 cups walnuts (finely chopped) Strawberry jam Preheat oven to 300F. Sift and then measure flour. Cream butter, add sugar and egg yolks. Beat well. Add flour and vanilla. Chill for 30 minutes. Form dough into small balls, dip in slightly beaten egg whites and then roll in finely chopped nuts. Place on a greased baking sheet, make a depression in the center of each ball with a thimble. Bake 10 minutes. Remove from oven and make depression again. Bake another 10 minutes, while warm fill center with jam.

Bavarian Apple Tarts Best made in a spring formed pan. cup margarine 1 cup flour cup white sugar tsp. vanilla Mix the above together and place in the pan. Make edges sort of scalloped. 1 8 oz. package of soft Philadelphia cream cheese cup white sugar 1 egg 1 tsp. vanilla Mix the above together and pour onto the first mixture in the pan. cup white sugar tsp. cinnamon 4 fresh cooking apples (peeled & sliced) Toss apples in cinnamon and sugar, place in pan on top of second mixture. Cover apples with cup almonds. Bake at 450F for 15 minutes of until done.

Butter Horn Cookies 1 cup butter (creamed) cup white sugar tsp. baking powder 2 cups flour tsp. salt 1 cup almonds (finely ground) 2 tbsp. water 1 tsp. almond flavoring Mix and roll out. Cut into any shape. Bake in a fairly hot oven. Roll in fine sugar while warm.

Carrot Cookies 1 cup shortening (soft) cup sugar 2 eggs 1 cup carrots (Cooked & mashed) 2 cups flour 2 tsp. baking powder tsp. salt cup coconut (shredded) Preheat oven to 400 F. Mix shortening, sugar, eggs and carrots. Blend in flour, baking powder and salt. Stir in coconut. Drop dough by teaspoonful onto a lightly greased baking sheet. Bake 8 to 10 minutes or until no imprint remains when touched lightly. Remove from baking sheet immediately. Allow to cool. Frost with orange butter icing. Orange Butter Icing 3 tbsp. butter (soft) 1 cups icing sugar 2 tsp. grated orange peel 1 tbsp. orange juice Blend butter and sugar. Stir in orange peel and juice. Beat until frosting is smooth.

Cherry Snowballs 1 cup butter 2 cups flour cup icing sugar tsp. salt 1 cup almonds (finely chopped) 1 tsp. vanilla 1 package glazed cherries

Put a small amount of mixture in palm of hand and flatten out. Put cherry in center and roll it around into a ball. Bake at 350 F for 30 minutes. When still warm, roll in sugar.

Cherry Almond Fingers 1 cups all purpose flour (sifted) tsp. salt tsp. blue ribbon mace cup brown sugar cup butter tsp. vanilla Topping cup sweetened condensed milk cup blanched almonds (halved) cup glazed cherries (sliced) cup coconut cup sultana raisins tsp. almond extract Grease an 8 x 8" pan. Sift and measure flour, add salt and mace. Sift together. Cream butter and gradually blend in brown sugar and vanilla. Add sifted dry ingredients, mixture well. Press into pan. Bake in oven at 325 F for 15 minutes until lightly browned. Cover the raisins with boiling water, let stand for 5 minutes. Drain and dry. Mix the raisins, cherries, almonds and coconut together. Combine with the condensed milk and almond extract. Spread over the cooked crust and return to oven. Bake for hour. Cool in pan and cut into fingers. If desired, frost with lemon butter icing before cutting.

Cinnamon Twist 5 cups flour 1 lb. margarine 2 tsp. baking powder 2 eggs

1 cup milk Mix ingredients and let stand for hour. Divide into 10 balls. Roll each ball as for pie. Twist, instead of rolling dough on flour, use these ingredients, 1 cups white sugar, 6 tsp. cinnamon. Mix together and use about 4 tsp. for each ball. Cut into 8 pieces, roll up and put in greased pan. Bake for 20 minutes at 375F.

Chocolate Drops 1 cups flour cup butter 1 cup sugar 1 egg 2 oz. melted unsweetened chocolate cup buttermilk 1 tsp. vanilla tsp. soda tsp. salt 1 cup chopped nuts Mix thoroughly butter, sugar, egg, chocolate, buttermilk and vanilla. Stir in flour, soda, salt and nuts. Cover and chill for1 hour. Preheat oven to 400 F. Drop dough by teaspoonful onto un-greased baking sheet. Bake 8 to 10 minutes or until almost no imprint remains when touched. Remove immediately from baking sheet. Allow to cool. Frost with vanilla butter icing. Vanilla Butter Icing Blend cup soft butter and 2 cups confectioners sugar. Stir in 1 teaspoon vanilla and 2 tablespoons light cream.

Cocoa Quickies cup of sweet milk cup butter 1 cups white sugar 6 tbsp. cocoa

Bring to boil and remove from stove. Add 3 to 3 cups of rolled oats 1 to 1 cups coconut Mix well, put on stove and bring back to a boil. Remove from stove and drop from spoon onto wax paper.

Cracker Jack Cookies 1 cup margarine 1 cup white sugar 2 tsp. vanilla 1 tsp. baking powder 2 cups rolled oats 2 cups Rice Krispies 1 cup brown sugar 2 eggs 1 cups all purpose flour 1 tsp. baking soda 1 cup coconut Cream margarine well and blend in sugar. Beat in eggs and vanilla. Sift flour, baking powder and soda together and stir into the mixture. Stir in oatmeal and coconut. Add Rice Krispies last. Drop cookies onto a lightly greased cookie sheet. Bake at 350 F for 10 to 12 minutes.

Danish Cookies Measure and sift together: 2 cups flour (sifted) 1 tsp. baking soda tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg Add: 1 cup uncooked rolled oats Beat together until light and fluffy:

 cup shortening 1 cup brown sugar (packed) 2 eggs cups applesauce Add dry ingredients to wet ingredients, stir in 1 cup chopped walnuts and 1 cup chopped fruit. Drop from teaspoon onto greased cookie sheet. Bake at 375 F for 12 minutes. Let cool. Makes about 3 dozen.

Barbaras Filled Oatmeal Cookies cup white sugar 1 cup shortening 2 cups flour 2 cups oatmeal cup buttermilk 1 tsp. soda (dissolved in buttermilk) Cream shortening and sugar until well blended. Add the sifted flour alternating with the buttermilk in which the soda has been dissolved. Work in oatmeal until dough is stiff enough to roll. Roll very thin on floured board, cut with round cookie cutter. Place on greased baking sheet. Bake at 375 F. Filling for Cookies Mix a good cup of chopped dates, 2 tbsp. brown sugar, 1 tbsp. cinnamon and enough water to make a soft paste. Simmer on stove until it makes a soft paste. Place between your cookies.

Mars Bar Squares 3 Mars bars 3 oz. margarine 3 cups Rice Krispies Cut mars bars in small pieces. Melt along with the margarine. Stir in Rice Krispies and press into baking pan. Let stand for 1 hour to set and cool. Apply icing when cold.

Barbaras Rum Raisin Cookies 1 cup raisins cup rum Boil 5 minutes and let stand. cup butter 1 cup brown sugar 2 eggs tsp. vanilla tsp. baking powder tsp. baking soda 2 cups flour (sifted) tsp. salt tsp. nutmeg tsp. cinnamon tsp. cloves tsp. rum extract Cream together the butter and sugar. Sift dry ingredients and add with beaten eggs a little at a time. Add vanilla and raisins. Drop by teaspoon onto cookie sheet. Bake at 350 F for 12 to 15 minutes.

Barbaras Sugar Cookies 2 cups flour tsp. salt cup margarine 1 tsp. vanilla

2 eggs 1 tsp. baking powder tsp. nutmeg 1 cup sugar Mix all ingredients together. Chill for 2 hours. Drop by teaspoon onto greased cookie sheet. Bake at 375 F for 8 to 10 minutes.

Scotch Oatmeal Cookies 1 cup flour (not sifted) 1 tsp. baking powder tsp. baking soda tsp. salt cup butter (softened) cup brown sugar (firmly packed) 1 egg tbsp. water cup rolled oats 1 cup butterscotch chips tsp. orange extract Preheat oven to 375F. In small bowl, combine flour, baking powder, baking soda and salt, set aside. In large bowl combine butter, brown sugar, egg and water, beat until creamy. Gradually add flour mixture. Stir in oats, chips and orange extract. Drop from teaspoon onto floured cookie sheet. Bake at 350 F for 10 to 12 minutes.

Toasted Almond Meringues 2 egg whites 1 cup brown sugar tsp. baking powder lb. almonds 1 tsp. butter tsp. salt 1 tsp. vanilla

Blanch almonds. Place on pie plate and sprinkle with salt. Dot with butter. Brown in oven at 350 F and then allow to cool. Preheat oven to 200F. Beat egg whites, sugar and baking powder in top of double boiler. Place over boiling water on medium heat and beat with egg beater for 5 minutes. Remove from boiling water, add vanilla and toasted almonds. Drop from teaspoon onto greased baking sheet. Bake 40 to 50 minutes until delicately browned.

Walnut Crescent Cookies 1 cup soft butter cup icing sugar 1 cups flour (sifted) 1 cup nuts (finely chopped) 2 tsp. vanilla Mix and drop from teaspoon onto a greased and floured cookie sheet. Bake at 375 F for 12 to 15 minutes. Roll in icing sugar while hot. Do this 2 or 3 times.

Alf & Barbara's Lemon Pudding 1 cups sugar 5 tbsp. flour 1 lemon (rind and juice) 1 tbsp. butter 3 egg yolks (save the whites) 1 cups milk Whites of the 3 eggs (beaten stiff) Mix all ingredients together except the egg whites. Beat whites stiff then fold into the rest of the ingredients. Put in casserole dish and set in a pan of hot water. Cook at 400 F for to 1 hour or until firm.

Alfs Apple Crow's Nest 4 tart apples (pared, cored & sliced) 1 tbsp. butter cup sugar 2 tsp. cinnamon 1 cup flour 2 tsp. baking powder tsp. salt 3 tbsp. shortening

 cup milk Arrange apples in greased pie tin and dot with butter. Sprinkle with 1 tbsp. sugar and 1 tsp. cinnamon. Sift flour, baking powder, salt and cup sugar together twice. Cut in shortening with a knife. Add enough milk gradually to make soft dough. Spread over apples. Bake in hot oven, 400 F until apples are tender, about 25 minutes. Turn out upside down onto another pie plate. Mix remaining sugar and cinnamon and sprinkle over apples. Serve hot with whipped cream.

Alf's English Trifle 1 sponge cake 1 14 oz. can of peaches 1 14 oz. can of pears 1 14 oz. can of pineapple or 1 cup strawberries (cut in quarters) 1 package of vanilla pudding powder 2 cups real whipping cream or package of dream whip Cherries Drain the fruit. Use a 9 x 9 x 4" deep bowl. Cover the bottom of the bowl with the vanilla pudding topped with small pieces of peach, pear and strawberry. Place part of the sponge cake on top. Repeat 3 or 4 times, topping the last layer with whipping cream decorated with cherries.

Alf's Quick Raisins Pudding 1 cup Robin Hood flour 2 tsp. baking powder 2 tsp. sugar 2 tbsp. shortening tsp. salt 1 cup raisins (washed) cup milk 1 cup boiling water

1 tbsp. butter Grease casserole dish. Sift flour, salt, sugar, and baking powder into mixing bowl. Cut shortening into dry ingredients until mealy. Add raisins and mix. Add milk and mix lightly with a fork. Put in dish. Mix brown sugar, butter and boiling water. Pour over batter. Bake in oven at 375 F for 30 minutes.

Apple Crisp 5 cups apples (peeled & cut) or blueberries cup sugar Mix apples and sugar together. 1 cup oatmeal 1 cup flour cup butter 1 cup brown sugar tsp. salt tsp. soda tsp. baking powder Spray 9 x 9 x 3" pan with Pam. Place half of the oatmeal mixture in the bottom of the pan. Place the apples on top and cover with the remainder of the oatmeal mixture. Bake at 375 F for 30 minutes.

Barbara's Bread Pudding 2 eggs cup brown sugar tsp. salt 1 tsp. cinnamon 2 cups hot milk 1 tbsp. butter 2 cups bread (cubed and buttered)

1 tsp. vanilla cup raisins (washed) Beat eggs well. Add sugar, salt, spices, milk and beat until very smooth. Add butter, bread, raisins and vanilla. Pour into buttered baking dish. Cook at 325 F for 45 minutes. Serves 8.

Baked Blueberry Pudding Cake with Lemon Sauce Pudding 2 cups flour 1 cups sugar 2 tsp. baking powder tsp. nutmeg tsp. salt tsp. grated lemon peel cup butter (softened) 2 eggs cup milk 2 cups blueberries Lemon Sauce to cup sugar 1 tbsp. cornstarch tsp. salt cup cold water cup boiling water 1 egg yolk 2 or 3 tbsp. lemon juice 1 tsp. grated lemon peel 2 tbsp. butter Make pudding by combining flour, sugar, baking powder, nutmeg, salt and peel in a large bowl. Cut in butter with pastry blender until size of small peas. Add eggs and milk and mix on low speed for 3 minutes. Pour into a greased and floured 9 x 9 x 2"

pan. Top with blueberries. Bake at 350 F for 70 minutes or until tester inserted in center comes out clean. Make sauce by combining sugar, cornstarch and salt in saucepan. Stir in cold water and mix well. Gradually stir in boiling water, cook and stir over medium heat for 10 to 12 minutes or until clear and quite thick. Blend egg yolk with lemon juice and gradually stir into sauce. Stir in peel and butter. Serve warm pudding with sauce.

Barbara's English Plum Pudding 1 lb. bread crumbs (4 cups) (very fine) 2 lbs. raisins (washed) 2 lbs. suet 1 lb. white sugar 2 lbs. currants (washed) lb. candied peel (or fruit cake mix) 1 lb. flour 16 eggs 2 lemons (rind and juice) 2 tsp. nutmeg tsp. salt 2 tbsp. allspice 4 glasses brandy (4 cups) (fruit juice if desired) The bread crumbs must be finely grated and the suet finely grated. (These are usually available in the stores.) The eggs should be well beaten until lemon colored and fluffy. Mix all ingredients together thoroughly adding the eggs last. Boil 6 hours in floured cloth. I put mine in ovenware bowls smoothed even with the rim and covered with a floured cloth tied securely. After cooling the puddings can be frozen and steamed for 2 hours prior to serving. * This is one of Fran Murray's original recipes, brought over from England and past down to her daughter (Barbara Craven) and Mum has past it on to me.

Black Forest Pudding 1 package of chocolate pudding or chocolate pie filling 3 cups of light cream 1 to 1 cups strawberry jam 3 to 4 bananas 2 cups prepared dream whip A few walnuts (chopped) cup dark rum Prepare pudding or pie filling mixture as directed on package. Substitute milk for light cream. Cover with plastic wrap and chill. When chilled arrange as follows in the bottom of a glass trifle bowl. Add of the chocolate pudding. Cover with banana slices and then another of the pudding. Cover with a mixture of the strawberry jam and rum. Add another layer of pudding and banana slices topped off with the last pudding topped with dream whip. Sprinkle with chopped walnuts. Chill 2 hours.

Fruit Crumble 6 oz. flour 3 oz. Margarine 3 oz. sugar Peaches

Cove the bottom of an oven proof dish with sweetened peaches. Rub fat into the flour until it resembles bread crumbs. Add sugar and mix thoroughly with a knife, spread over fruit. Smooth the surface. Bake in a moderate oven at 375 F for 30 minutes or until top is golden brown.

Cranberry, Rhubarb, Strawberry Dessert 1 cups flour cup rolled oats cup brown sugar (packed) 2 tsp. baking powder Pinch of salt cup margarine 1 egg (beaten) cup milk 6 cups rhubarb (washed and thinly sliced) 2 cups cranberries (sweetened and diced) 1 - 85g strawberry jell-o powder Combine first 5 ingredients in a bowl. Cut in margarine until crumbly. Add egg and milk, stirring until moistened. Spread evenly in 13 x 9" baking dish that has been sprayed with Pam. Combine rhubarb and cranberries and sprinkle evenly over the cake. Sprinkle strawberry jell-o powder over fruit and then cover with topping. Bake at 350 F for 1 hour. Topping 6 tbsp. canola oil 1 cups white sugar cup rolled oats cup flour 1 tsp. cinnamon

Mix together and sprinkle on top of fruit.

Layered Banana Pudding cup flour cup brown sugar (packed) 2 egg yolks (beaten) 2 tbsp. butter 1 tsp. vanilla 2 cups milk 1 cup whipped cream 4 to 6 bananas A few walnuts (chopped) In saucepan combined flour, sugar, and stir in milk. Cook over medium heat until thick. Gradually stir 1 cup hot mixture into the egg yolks and return to pan. Cook slowly for 2 minutes. Remove from heat, stir in butter and vanilla. When cool fold in cream and layer with bananas and chopped walnuts.

Barbaras Rice Pudding cup sugar cup minute rice 3 cups milk tsp. salt

1 tsp. vanilla 1/8 tsp. nutmeg 1 tbsp. butter Combine all ingredients in a saucepan and bring to a boil, turn down to a medium heat and cook for 30 minutes. Remove from heat, beat 1 egg yolk slightly and add a small amount of rice mixture to egg, stir well and return to pan. Bring back to boiling. Serve hot or cold. Raisins may be added if you desire. * This is one of Fran Murray's original recipes, brought over from England and past down to her daughter (Barbara Craven) and Mum has past it on to us.

Rhubarb Oatmeal Crumble Filling 2 lbs. fresh rhubarb (cut into 1" pieces) 1 cup sugar cup flour 1 tsp. grated orange peel tsp. salt Topping cup rolled oats cup butter cup flour cup sugar 1 cup heavy cream or whipping cream Preheat oven to 400 F. Prepare filling in a shallow casserole dish, mixing rhubarb, sugar, flour, orange peel, and salt. Set aside. Prepare topping in a saucepan, cook oats stirring frequently until lightly browned. Add butter and stir until melted. Remove from heat, stir in flour and sugar until mixture becomes crumbly. Sprinkle over rhubarb. Bake 30 minutes or until mixture is hot and bubbly. Serve with whipping cream.

Rhubarb Pudding Place 4 cups of rhubarb in an 8 x 8 x 3" pan. Add 1 cup white sugar and 1 tsp. orange rind. Cover with the following mixture. 1 cup rolled oats cup flour cup brown sugar cup melted butter Bake at 375 F for 50 minutes.

Rum Nut Bars 2 cups all purpose flour 1 tsp. baking soda 1 tsp. ground cinnamon tsp. salt cup margarine (softened) cup sugar cup dark corn syrup 2 eggs 1 cup applesauce 1 tbsp. grated orange rind cup walnuts (chopped) cup dark rum Sift flour, soda, cinnamon and salt onto wax paper. Beat margarine and sugar in bowl with a mixer at high speed until light and fluffy. Beat in corn syrup and eggs until well blended. Reduce mixer speed to low, add flour, applesauce, orange rind, nuts and rum. Beat until blended. Pour into a greased 9 x 9" pan. Bake in oven at 350 F for 25 minutes or until a pin inserted in the center comes out clean. Cool on rack. Rum Glaze

2 cups icing sugar 2 tsp. dark rum 2 tbsp. butter Beat until creamy smooth.

Spiced Fruit Cake 2 tbsp. margarine cup water cup sugar tsp. grated lemon peel tsp. cinnamon tsp. ground cloves 2 tbsp. white wine 1 - 16 oz. can sliced peaches in heavy syrup (drained) 1 cup fresh cranberries 1 - 14 oz. can pears (sliced) 1 cup corn flakes (divided) In a small saucepan over medium heat melt butter. Stir in water, sugar, lemon peel, cinnamon and cloves. Reduce heat and simmer for 10 minutes or until thickened, stirring occasionally. Remove from heat. Stir in wine. Set aside to cool to room temperature. Preheat oven to 350 F. In large bowl combine fruit. Pour syrup over fruit and toss with cup of corn flakes. Place in casserole dish. Sprinkle with the remaining cup of corn flakes. Bake 15 minutes or until golden brown. Cool slightly on wire rack.

Alfs Barbecued Roast Beef Beef roast (round, sirloin tip, rump or hip.) Pierce roast several times with a fork before marinating 6 to 12 hours in the following marinate. tsp. Salt tsp. minced Garlic tsp. Thyme tsp. Pepper 1 small Onion (chopped) Combine the ingredients to make a paste. Mix with beer or red wine. Cooking Place roast on rack with a piece of fat on top or rub top with oil. Brush the roast with marinate mixture. Cook over indirect heat for 2 hours or until done.

Alfs Barbecued T-Bone Steak 2, 4 or 6 steaks 1 tbsp. Soya sauce 1 tbsp. H P sauce 1 tsp. Worcestershire sauce 1 tsp. Dijon mustard tsp. seasoning salt tsp. ginger tsp. celery salt Mix ingredients together in a flat dish. Add steaks to marinate for 30 minutes or longer. Heat frying pan to 450 F, add 2 tbsp. butter or oil and sears steaks on both sides, 1 to 2 minutes. Place steaks on barbecue and cook as desired.

Alfs Cabbage Rolls 4 cabbages (frozen for a week) 4 lbs. ground beef 2 lbs. ground pork 2 cups uncooked rice 4 onions (chopped) 4 tsp. sugar 4 tsp. salt 1 tsp. pepper tsp. seasoning salt 4 tsp. sesame oil Soya sauce to taste 2 cups course buckwheat Cabbage should be frozen for a week then thaw and peel leaves. Mix thoroughly the beef, pork and onions. Boil rice and add to mixture. Add the remaining ingredients to the meat mixture. Roll a portion of the meat/rice mixture in a cabbage leaf and pin together with a toothpick. Repeat until all the mixture is used up. Lay the rolls in a greased baking dish, drop dots of butter onto the cabbage rolls and add 1 cup of water. Bake in a 350 F oven for 40 minutes, turn rolls and cover the cabbage rolls with tomato soup or sauce and bake for another 20 minutes. Cabbage rolls can be frozen. Alfs Delicious Meatballs

10 lbs. ground beef 3 eggs (lightly beaten) cup parsley (minced) 1 tsp. poultry spice 1 tsp. barbecue spice 3 cups alpha milk 20 tbsp. minced onion (or 1 real large onion) 5 cups cornflakes (crumbled) tsp. seasoning salt tsp. black pepper 1 tsp. salt or to taste 1 cup port wine Mix all ingredients together, roll into small balls. Place on a cookie sheet and cook for 45 minutes at 350 F in the oven. You can serve the meatballs in a hot tomato sauce, mushroom soup or serve with spaghetti.

Alfs Chicken Cordon Blue 2 chicken breasts (boned, skinned & halved) 4 to 8 thin slices of boiled ham (2" by 2" squares) 4 to 8 slices of Mozzarella, Swiss or Parmesan cheese 2 tbsp. butter or margarine 1 cup chicken coating or fine bread crumbs tsp. seasoning salt tsp. pepper tsp. paprika tsp. poultry seasoning Cut chicken breasts in half, pound meat into 3" by 3" squares and " thick. In three bowls put flour in one, egg in one, chicken coating in the other. Mix all seasonings together in a small dish. Place a slice of cheese, a slice of ham on a piece of breast. Sprinkle with a little seasoning and melted butter. Then place another slice of cheese and another piece of chicken on top making a sandwich. Brush butter on the outside of breast, sprinkle with seasoning and press around with a folk. Roll in flour, dip in beaten egg and coat with chicken coating. Let rest 20 minutes and then roll in flour, dip in beaten egg and put in chicken mixture again to give a double coating. Let stand 10 minutes. Heat a frying pan to 360 F, add cup butter and cup oil to the pan. Fry chicken until golden brown. Serve hot.

Alfs Dressing for Chicken or Turkey 2 cups of bread (cubed) cup of onion (fried) cup celery (chopped fine) tsp. poultry seasoning tsp. seasoning salt cup butter Salt and pepper to taste In frying pan, put butter and onions and celery. Cook slowly until onions are golden brown. Combine the bread crumbs and seasoning in a bowl. Add onion and celery, mix well. Pack lightly into the bird. Skewer the slit with poultry pins or sew the slit using a darning needle and coarse white thread.

Alfs Deep Fried Chicken Wings 9 Chicken Wings (cut in half) 3 tbsp. China Lily Soya Sauce 1 tsp. Brown Sugar 1 tsp. Salt 3 tbsp. Cooking Wine tsp. Pepper 1 tsp. Poultry Spice 1 tsp. Fried Chicken Seasoning tsp. Gourmet Powder Mix all ingredients together and marinate chicken wings in the mixture for 1 to 2 hours. Stir occasionally. In a Wok heat approximately 6 cups of oil until smoking hot. Place chicken wings in oil and deep fry until brown. Takes about 15 to 20 minutes.

Alfs Irish Stew

1 lbs. beef chuck or lamb if desired. 1 10 oz. can beef broth 1 tsp. mint 1 tsp. salt tsp. pepper 2 cups boiling water 12 small potatoes (halved) 12 small onions (quartered) 6 small carrots (diced) 1 small turnip (diced) Cut meat into " cubes, cook in frying pan with 4 tbsp. of oil for 10 to 15 minutes until meat is brown. Put onions, carrots, turnip, beef broth and beef in a large pot with 2 cups boiling water, add mint and salt and pepper. Let simmer for 1 hour add more liquid if needed. Add potatoes and simmer another hour or until done. Sprinkle with parsley. Serve with Irish soda bread.

Alfs Lemon Chicken 2 chicken breasts (boned, skinned & separated into 4 pieces) 1 tbsp. light soy sauce tsp. salt Dash of pepper 1 tbsp. tapioca starch tsp. gourmet powder 1 cup flour tsp. baking powder 1 egg (beaten) 1 cup water 1 tbsp. white vinegar 3 tbsp. white sugar tsp. lemon extract 6 to 8 slices of fresh lemon Marinate chicken breasts with gourmet powder, pepper, salt and soy sauce for 1 hour.

Prepare batter mix with flour, baking powder, egg and water. Dip chicken into the mixture and deep fry at 400 F for 5 to 10 minutes until golden brown. While chicken is cooking, use a sauce pan to prepare the lemon sauce with vinegar, sugar, lemon extract and fresh lemon slices. Cook over medium heat until boiling. Stir continually while cooking. To give a golden color, add a few drops of yellow food coloring. Cut chicken into bite size pieces. Pour lemon sauce on top and serve hot. One of Dads favorite Chinese Recipes!

Alfs Mock Duck Filling 1 to 2 lbs. ground beef (can be beef & pork) 1 cups bread crumbs 2 eggs (beaten) 1 cup minute rice (cooked) cup celery (chopped) cup green onions (chopped) cup green pepper (chopped) cup mushrooms (chopped) tsp. seasoning salt cup parsley tsp. poultry seasoning tsp. chili powder tsp. ginger tsp. garlic powder tsp. pepper Salt to taste Mix all ingredients together. Cut vegetable marrow lengthwise. Clean out center and stuff with the filling mixture. Cover each half with tinfoil and place

in a roaster pan with a little water. Cook on the oven rack at 350 F for 1 to 1 hours or until done.

Alf's Baked Stuffed Tenderloin Bread dressing: 2 cups bread (cut in soft cubes) cup onion (fried) cup celery (finely chopped) cup chicken (cut in cubes) tsp. poultry seasoning Egg to hold mixture together Select 2 pork tenderloins of equal size and have them split lengthwise and flattened. Trim and wipe the meat with vinegar and pat dry. This will remove bacteria. Place dressing on one piece of meat, lay the other on top. Fasten the meat together with metal skewer. Season outside. Place 3 or 4 slices of bacon on the top. Place on a rack in an open roasting pan and roast in slow oven at 325 F for 1 to 2 hours.

Alfs Spiced Chicken Wings 12 Chicken Wings (cut in half) 2 tbsp. China Lily Soya Sauce 1 tbsp. Sugar 1 tsp. 5 Spice Powder 2 tbsp. Wine 4 slices Ginger 1 tbsp. Cornstarch 1 tsp. Poultry Spice cup Water tsp. Gourmet Powder 1 drop Sesame Oil 1 - In a hot Wok, heat approximately 3 tbsp. of vegetable oil until smoking begins to rise. Add ginger to brown for a minute. 2 - Add chicken wings, stir-fry for a minute. Add wine, gourmet powder, spices, sugar, 2-tbsp. Soya sauce and cup water. Stir to mix.

3 Cover Wok with lid and cook using medium high heat for 20 to 30 minutes. Stir occasionally to make sure the juice has not dried up. 4 Combine Cornstarch, 1 tsp. Soya sauce, sesame oil and cup water to form starch solution. Add to Wok. Stir continuously and bring to a boil. Serve Hot

Alf's Barbecued Spicy Chicken Wings Coat chicken wings with my own coating by placing the coating mix and a few chicken wings in a plastic bag and shake well. Repeat until all the wings have been coated. Put in frying pan at 350 F with about a cup of butter. Cook until golden brown on both sides, 30 to 40 minutes. Remove from frying pan and while still hot, sprinkle with a little cayenne or my own barbecue sauce.

Alfs Superb Lasagna 2 lbs. ground beef 1 package of onion soup mix 4 medium onions (chopped) 30 oz. tomato sauce 1 cups water lbs. mozzarella cheese tsp. seasoning salt tsp. oregano tsp. celery salt tsp. pepper Salt to taste 6 oz. lasagna noodles (approximately) Brown ground beef, fry onions and add to beef. Add soup mix, tomato sauce, and water. Let simmer for 15 minutes. Cook lasagna noodles as directed on package and cool in water. Layer lasagna, meat sauce and mozzarella cheese,

and then repeat with two more layers. Bake for 20 to 30 minutes at 400 F. Serves 8. Alfs Veal Cordon Blue 1 to 2 lbs. veal cutlets (pounded) 4 to 6 narrow slices of Swiss or Gouda cheese 4 to 6 narrow slices ham or chipped beef 2 eggs tsp. salt cup butter 2 cups bread crumbs (approximately) The veal cutlets must be pounded until it is twice the size and not more than a " thick. Cut into 4 oblong 4" by 6 " pieces. Cover half of each piece with a slice of cheese, top with ham or beef and fold half over to cover, making a turnover, press down hard. Beat eggs with salt and seasoning salt in shallow bowl, spread bread crumbs on plate. Dip veal turnover in egg and then in bread crumbs; repeat. Let rest on a plate for an hour to set and firm up. At mealtime melt butter in large frying pan at 360 F and saut brown on one side, turnover and brown on the other side. Reduce heat and cook 5 minutes, veal is very tender and does not require a long time to cook. The cheese inside will melt during cooking. Serve at once.

Alfs Honey Chicken 1 chicken (about 2 to 3 lbs.) Sauce 1 tbsp. oyster sauce 2 tsp. Soya sauce Salt to taste 1 tsp. sugar tsp. Chinese five spice powder 1 tbsp. vegetable oil 1 tsp. seasoning salt 2 tbsp. sherry wine

1 garlic clove (crushed) 4 tbsp. liquid honey (for basting) Wash and dry the chicken inside and out. Wipe thoroughly with vinegar and pat dry to remove bacteria. Combine all ingredients with 2 tbsp. of honey, mix well. Rub into flesh of chicken, coating the inside and outside of the bird. Let marinate for 1 hour. Place the chicken in a baking pan lined with foil and place on the oven rack. Bake in preheated oven at 350 F, breast side up until the chicken is brown, 30 to 40 minutes. Brush chicken with the remaining honey and then turn chicken breast side down. Brush the back with the remaining honey. Continue to bake another 30 minutes or until done.

Alf's Banquet Pork Chops 24 pork loin or rib chops (1" thick) 2 cups water 1 cup celery (chopped) cup onion (finely chopped) cup butter or margarine 2 7oz. packages herb seasoning stuffing 2 16 oz. cans cream style corn 3 green peppers (cut into 24 rings) Preheat oven to 350 F. In each of the 4 un-greased baking dishes (13 x 9 x 2 inches) arrange 6 pork chops. Add cup water to each dish. Bake uncovered for 45 minutes.

In Dutch oven, cook and stir celery and onion in butter until tender. Stir in herb seasoning stuffing and cream style corn. Spoon half of mixture onto each dish of chops. Place green pepper rings on top. Bake uncovered for 30 minutes. 24 servings.

Alf's Barbecued Pork Chops in Apple Sauce 1 tbsp. gourmet powder cup honey 2 tbsp. Soya sauce 2 tsp. sesame oil 2 tbsp. Hoi sin paste 3 tbsp. cooking wine 2 tbsp. H.P. sauce cup apple sauce tsp. garlic powder Mix all ingredients together. Marinate chops in mixture for 30 minutes or longer. Heat frying pan to 400 F, add 2 tbsp. of butter and sear chops for 2 minutes on both sides. Brush the chops again with apple sauce mixture on one side and put on the barbecue to cook. Brush with mixture again and cook on the opposite side. Serve hot, you may also serve with hot apple slices.

Alfs Barbecued Ribs 4 lb. Spare Ribs 1 tsp. Salt tsp. Pepper 1 cup Ketchup 1 tbsp. Worcestershire Sauce 1 tsp. Dry Mustard 3 tbsp. Vegetable Oil 1 cup of juice from canned peaches 1 cup of juice from sweet pickles 1 medium Onion (chopped) 2 tbsp. Brown Sugar tsp. Cayenne

Sprinkle ribs with salt, pepper and seasonings. Bake meaty side up at 400F for 30 minutes. Saut onions to golden brown. Combine all other ingredients in a large pan and bring to a boil. Pour onions and boiling mixture over the ribs. Bake at 350 F for 1 to 2 hours basting every hour.

Alf's Breaded Pork Chops 4 to 6 pork chops 4 tbsp. bread crumbs or yellow cornmeal 4 tbsp. whole wheat flour 2 tsp. salt 2 tsp. ground sage tsp. onion powder tsp. sugar tsp. paprika Shake all ingredients in plastic bag. Put pork chops in the bag and shake well. Bake on a rack in a shallow roasting pan in the oven at 425 F for 30 to 35 minutes or until done.

Alf's Chicken and Dumpling 2 to 3 chickens (cut up) 1 tbsp butter cup water tsp. poultry seasoning 1 can cream of chicken soup cup onions (sliced) cup carrots (sliced) cup peas 2 to 3 potatoes

 tsp. salt Dash of pepper Wash the poultry inside and out with cool water and pat dry. Wipe with vinegar to kill bacteria. Sprinkle chicken with salt and pepper. Place in a frying pan a 360 F. When red juice starts to leave the chicken turn it over and brown the other side. Place chicken in a roaster, add water, poultry seasoning, onions, carrots and potatoes. Cover and put in oven at 350 F for 30 minutes. Stir in soup, add peas and cook another 10 to 15 minutes. Drop the dumplings from a spoon onto the stew. Cook uncovered 10 minutes. Cover and cook another 10 minutes. Dumplings 1 cup flour 2 tbsp. oil 1 tsp. baking powder tsp. salt 1 egg (beaten) 6 tbsp. milk Sift flour, salt, and baking powder into a bowl. Cut in the fat until it is the texture of meal. Add egg and milk to make sticky dough. Drop by spoonful on top of the chicken.

Alf's Chicken Pie 1 cups chicken (chopped) cup carrots (cooked & diced) cup corn 4 or 5 small onions (chopped & cooked) to cup milk can cream of chicken soup 1. Combine ingredients, pour into a casserole dish. Bake at 400 F for 10 minutes.

2. Prepare tea biscuits from recipe (Basic Tea Biscuits) using 1 cup of flour. (half recipe) 3. Place biscuits on top of hot mixture. Bake at 400 F for 30 minutes.

Alf's Chicken with Bacon Drippings 1 frying chicken (2 to 3 lbs. cut into pieces) 1 cup flour 1 tsp. barbecue spice 1 tsp. celery salt 1 tsp. poultry seasoning Bacon tsp. ginger 1 tsp. salt tsp. pepper Wash chicken with cool water and pat dry. Wipe chicken with vinegar to kill bacteria. Cut chicken into 8 pieces. Mix flour, spices, etc. together, put in bag along with chicken pieces and shake well. In a little water simmer back and neck for gravy. Heat frying pan to 360 F, put in cup bacon drippings and cup butter, place chicken pieces into hot oil and cook for 15 minutes or until it is brown on both sides. Take from frying pan and put in greased casserole dish with 1 to 2 tbsp. of water for moisture. Cover with lid. Bake in oven at 325 F for to 1 hour. Keep checking to be sure that it doesn't go dry. Serve it hot with rice and bacon strips.

Alf's Chili Supreme 3 lbs. beef 6 tbsp. butter 7 medium size onions (chopped) 6 celery stocks (chopped) 3 cups of canned stewed tomatoes 3 cups red kidney beans 1 tsp. salt tsp. cayenne

 tsp. chili powder Fry ground beef in frying pan until no pink shows. Drain and put in a roaster. Fry onions and celery together in frying pan until onions are turning golden brown. Add to roaster along with beef and all the other ingredients. Cover and cook in oven at 350 F for 1 hour. Can be served with or over cooked rice.

Alf's Favorite Home Made Sausage To every seven pounds of minced meat - pork, beef, etc. add the following seasonings: 4 tbsp. salt 1 tbsp. sugar 1 tbsp. pepper 1 tbsp. sage tsp. ginger tsp. nutmeg Mix very thoroughly and then put it all through a meat grinder for the second time. This second mincing is important. It can then be put into casings or made into loaves or patties. I brown my casings well and place them in sterilized jars, cover with boiling soup stock and place in a canner for 1 hour after the water in the canner comes to a full boil.

Alf's Coating for Fried Chicken 1 cups flour 1 cup cornmeal 1 tbsp. chicken spice or seasoning 1 tbsp. barbecue spice 1 tbsp. seasoning salt 1 tbsp. marjoram 1 tbsp. oregano

1 tbsp. coriander spice 1 tbsp. paprika 1 tsp. cayenne 1 tsp. garlic powder 1 tsp. pepper 1 tbsp. poultry spice 1 tbsp. celery salt 1 tbsp. tarragon spice 1 tbsp. turmeric 1 tbsp. thyme 1 tbsp. ginger powder 1 tsp. chili powder 1 tsp. mustard 1 tsp. onion salt Salt to taste Place all ingredients in a bowl, mix well. Put in a plastic bag or jar. It will keep for 6 months.

Alf's Fried Chicken 2 Frying chickens (2 to 3 lbs. each) Wash chickens in cold water, dry and then wipe with vinegar to prevent bacteria. Dry Again. Cut each chicken into 8 pieces; 2 legs, 2 wings, 2 thighs

and 2 breasts. Put Alf's Coating for Fried Chicken (Page 92) and chicken in bag. Shake well. If you want, you can beat 1 egg, add 1 tbsp. of milk and dip the chicken pieces in this, giving the chicken a double coating. In frying pan put add cup bacon drippings, cup Crisco oil and cup butter. Heat frying pan to 360 F, place coated chicken in the pan. When red juice starts to leave the chicken turn and brown the opposite side. Remove the chicken pieces from the frying pan and place on a cookie sheet sprayed with Pam. Cook in an oven at 350 F for 30 to 45 minutes or until down.

Alf's Ginger Crisp Chicken 2 frying chickens (2 lbs. each) cup flour cup cornmeal 1 tbsp. barbecued spice 1 tbsp. celery salt 2 tbsp. ginger 1 tbsp. fried chicken seasoning Cut chicken in serving size pieces. Wash chicken and pat dry. Wipe chicken with vinegar to remove bacteria. Make a coating with the last 6 ingredients and coat the chicken pieces. Heat frying pan to 360 F, add 2 tbsp. of butter. Cook chicken until golden brown on both sides, about 30 to 40 minutes. Serve with a butter cream sauce and chips.

Alf's Hamburger Patties 9 lbs. Beef and Pork 1 cups onions (chopped) 2 eggs (beaten) 4 cups cornflakes (crumbled)

 tsp. parsley 1 tsp. seasoning salt 1 tbsp. poultry spice 1 tbsp. celery salt 1 tsp. barbecue spice 1 tbsp. salt or to taste 1 tbsp. pepper to taste cup milk cup cooking wine 2 tbsp. HP sauce 2 tbsp. Soya sauce 6 drops sesame oil Put meat and cornflakes together through a food processor and then mix in a large bowl with all the other ingredients. Mix well. Make into patties.

Alf's Potato Pancakes 4 to 6 potatoes (pared, cooked) or left over potatoes cup all purpose flour (or more if needed) 1 small onion (finely chopped) 1 or 2 eggs 1 tsp. seasoning salt 1 tsp. salt tsp. pepper Mix the ingredients together, form into round patties. Heat frying pan to 350, lightly grease it and then gently drop the patties in. Cook until golden brown on both sides. Serve hot.

Alf's Pork Chops with Orange 6 pork chops

1 tbsp. cooking oil cup water tsp. paprika tsp. pepper 1 tsp. salt (divided) 1 orange cup sugar 1 tbsp. cornstarch tsp. cinnamon 12 whole cloves 1 cup orange juice In a large skillet, brown chops in oil on both sides. Add water, paprika, pepper and 1 tsp. salt, bring to a boil. Reduce heat to low, cover and simmer about 35 minutes. Grate peel from the stem ends of the orange. Cut orange in slices and set aside. In saucepan over medium heat combine 1 tbsp. of orange peel, sugar, cornstarch, cinnamon, cloves and remaining salt. Stir in juice. Cook and stir until thickened. Remove from heat. To serve, top chops with sauce and add orange slices.

Alf's Roast Chicken

Remove fresh or thawed chicken from plastic bag. There will be a slit cut above the vent toward the right leg, insert your hand and remove the neck and giblets, also any excess fat that might be there. Wash the bird with cool salted water both inside and out. Dry. Wipe thoroughly with vinegar to remove bacteria. Dry again. Put in stuffing of your choice. Skewer the slit with poultry pins, or sew the slit using a darning needle and coarse white thread. Twist the wings toward the breast to dislocate the shoulder joint. Tie a piece of string about 3 long around the tail, leaving long ends. Bring these ends up over the ends of the legs, pressing them down against the body, carry each string along the side to the wing, up over the wing joint and tie over the neck skin at the back. Spread 3 or 4 tbsp. of butter over the breast and legs. Sprinkle with salt, pepper and flour. Also sprinkle the bottom of the roaster with flour. Place chicken in the roaster. Add about cup of boiling water. Place the roaster with the lid on, in the oven preheated to 450 F for 15 minutes. Turn down the heat to 350 F and cook chicken 20 to 22 minutes per pound or until breast is tender. Baste every 20 minutes or hour, add water if needed. Turn chicken occasionally to brown evenly. After removing the chicken from the oven let it stand 15 to 20 minutes before cutting, this firms the meat and makes it easier to cut.

Alf's Scalloped Potatoes 1. Begin with 5 or 6 medium potatoes, pared, eyes cut out, and rinsed in cold water and then cut potatoes into " slices. 1 large onion peeled and sliced. 2. In a buttered baking dish place in a layer of potatoes, a layer of finely sliced onions, salt, pepper, sprinkle with flour, dot with small pieces of butter. 3. Repeat 1 or 2 more times ending with a thin layer of potatoes on top. 4. Pour in hot milk until dish is full. 5. Bake at 325 F for 1 hour. Add more milk if needed.

Alf's Swiss Steak

1 lbs. round or sirloin steak (whip meat with cold damp cloth and vinegar) cup flour 1 small onion 2 tbsp. butter 1 16 oz. can of tomatoes 3 or 4 large potatoes (peeled and cut in quarters) 1 cup boiling water Combine flour, salt and pepper and pound into steak. Cut meat in 2" or 3" pieces. Brown steak slowly on both sides in frying pan with butter. Remove steak from frying pan and place in a roaster. Add tomatoes, onions, water, salt and pepper. Cover and simmer until meat is tender, about 2 hours. Add more hot water if needed. Add potatoes when first hour is up.

Alf's Tasty Pork and Beans 2 - 48 oz. tins of beans 1 lb. pork shoulder 4 to 6 strips of bacon (cut in pieces) 1 cup onion (chopped) 1 tbsp. brown sugar 1 tbsp. molasses tsp. mustard tsp. pepper tsp. salt or to taste Cut pork shoulder into " squares. Fry pork shoulder and bacon in butter for 10 minutes or until brown. Add onion and cook 5 minutes longer. Put all ingredients in roaster. Cook in the oven at 350 F for hour or until hot. Serves 8 to 10.

Barbara's Hawaiian Pork 1 lb. pork shoulder

2 eggs cup flour 1 tsp. salt tsp. pepper cup cooking oil cup sugar 3 tbsp. Soya sauce 3 green peppers 4 stalks celery 2 chicken bouillon cubes (dissolved in 1 cup hot water) cup pineapple chunks (drained) cup pineapple juice 3 tbsp. cornstarch cup vinegar Cut pork into 1" cubes. Beat eggs along with flour, salt and pepper. Heat the oil. Dip pork in batter and fry until brown. Drain off oil. Cut peppers in 1" squares, cut celery diagonally, add vegetables to meat. Add cup chicken bouillon water, pineapple and pineapple juice. Cover and simmer 10 to 15 minutes, until vegetables are tender. Combine cornstarch and sugar in pan, blend Soya sauce, vinegar and remaining cup of bouillon. Cook over medium heat stirring constantly until thickened. Pour over meat mixture. Cover and simmer for 5 minutes. Serve hot with rice.

Alfs Breaded Veal Cutlets 2 lbs. Veal Round Steak, to thick. (salt & pepper to taste) 1 cup Corn Flakes (rolled fine) 2 Eggs (slightly beaten) 2 tbsp. Water cup Vegetable Oil 1 cup Milk 1 cam Cream of Mushroom Soup Cut veal into cutlet sized pieces. Mix egg with water. Dip cutlets in corn flake crumbs, then in egg mixture and back into the corn flake crumbs. Brown meat in vegetable oil. Place browned meat in an oven dish, pour the mixture of mushroom soup and milk over the veal. Baked covered at 300F for 1 hour.

Barbara's Meatballs with Sauce

1 lbs. hamburger 1 small onion Oatmeal or bread crumbs Salt Mix together and mold into small meatballs. Sauce: cup sweet pickles 1 cup sweet pickle juice cup water 3 tsp. brown sugar cup ketchup Boil and thicken with 2 tsp. cornstarch. Serve with rice. * This is one of Frances Murray's original recipes brought with her from England. It has been past down to Mum, Dad and myself.

Barbecued Hamburgers 1 lbs. Ground Beef Form ground beef into 6 patties. Place hamburgers in a shallow dish and cover with the barbecue sauce shown below. Cover and place in the refrigerator for 24 hours. Remove hamburgers from sauce and grill for 10 to 15 minutes, turning once. Bast frequently with barbecue sauce. Recipe for barbecue sauce on page 100.

Barbecue Sauce

 cup Corn Oil cup Chili Sauce 1 cup Vinegar 1 tbsp. Onions (Chopped) 1 clove Garlic (Minced) 1 tsp. Lemon Juice 2 Lemon Slices 1 tsp. Worcestershire Sauce tsp. Chili Powder cup Brown Sugar Combine sauce ingredients and mix well. Makes about 2 cups.

Barbecued Ribs with Sauce 6 lbs. ribs cut into pieces. Pre cook ribs in a frying pan at 350 F in 4 cups of Classic Coke for 15 minutes on each side and then drain. Mix together: 1 cup apple sauce 2 cups brown sugar 1 tsp. salt and pepper or to taste 2 cloves garlic cup ketchup 6 tbsp. lemon juice tsp. paprika tsp. cinnamon Mix together and heat to boiling. Baste ribs with half the mixture and bake in 300 F oven for 45 minutes. As the ribs dry, baste with the remainder of the mixture. When cooked place on a grill 4 to 6" from the heat and cook 10 minutes on each side until ribs are crisp. Garnish with orange slices.

Barbecued Spare Ribs

2 lbs. Meaty spare ribs (cut into single ribs about 2 long). cup Corn Oil cup Water cup Ketchup cup Corn Syrup cup Onions (finely chopped) 1 tbsp. Worcestershire Sauce tsp. Hot Pepper Sauce 1 tsp. Salt tsp. Pepper cup Vinegar Mix all ingredients together and baste ribs with 1/3 of the mixture. Place ribs on broiler rack or barbecue grill. Cook 5 to 10 minutes on each side. Baste frequently with remaining sauce.

Beef in Sour Cream 1 lb. ground beef 1 cup onions (finely chopped) 2 stalks celery (sliced) green pepper (diced) 3 cups tomato juice 1 tsp. salt 1 tsp. Worcestershire sauce tsp. pepper lb. egg noodles (broad) 1 cup sour cream 1 can mushrooms (drained & sliced) Brown the ground beef in a heavy kettle and add onions, celery and green pepper. Cook until onions are soft, drain off fat. Place noodles on top of the meat and pour the tomato juice and spices over the top. Cover and cook on medium heat for 25 minutes. Add the sour cream and mushrooms. Fold in well. Heat to boiling and serve.

Beef Braised in Wine 4 lbs. cross rib roast 2 tbsp. cooking oil 1 cups red table wine 2 garlic cloves (minced) 1 tsp. salt tsp. pepper 2 bay leaves (crumbled) tsp. thyme marjoram 2 whole allspice 6 medium carrots (cut into chunks) 6 medium onions (whole) 1 cup celery (diced) lb. mushrooms (sliced) In a large Dutch oven or heavy pan, heat oil and brown meat well on all sides. To wine, add garlic, spices and seasonings. Mix well. Pour around meat. Cover tightly and cook in 350 F oven for 45 minutes. Turn meat over and cook 30 minutes more. Add carrots, onions, celery and mushrooms. Cook about 1 hours or until the meat and vegetables are done, basting occasionally. Transfer meat and vegetables onto heated serving platter and keep warm. Gravy: Measure meat liquid (should be 1 cup) and pour into saucepan. Add enough water to make 2 cups total liquid. Bring to boil. Mix 3 tbsp. flour with cup cold water and add to boiling liquid, stirring constantly. Lower heat and simmer two or three minutes. Add salt and pepper to taste. (About tsp. salt and tsp. pepper).

Breakfast Meat Loaf 1 lb. ground beef 1 lb. ground pork 1 egg cup parsley cup onion (chopped) 1 cup cornflakes cup bell pepper (chopped) tsp. seasoning salt tsp. garlic powder Salt and pepper to taste 3 or 4 smoked sausage Mix all ingredients together and put in a casserole dish. Place sausages in the center. Bake in the oven at 350 F for 45 minutes to 1 hour. Serve with boiled potatoes whipped with cream and butter, baby onions and peas creamed and mushroom gravy.

Alfs Cornish Game Hens 6 - 1 to 1 lb. Rock Cornish hens (fresh or thawed) 1 recipe Wild rice stuffing cup melted butted If frozen, thaw hens, preferably in the refrigerator overnight. Wash with cold salty water both inside and out and pat dry. Wipe with vinegar to remove bacteria. Giblets will not be used. Fill each bird with cup of stuffing, insert a flap of foil to close opening. Tie or skewer wings to body and tie legs to tail. Skewer neck skin to the back. Sprinkle hens with salt and pepper and brush with melted butter. Arrange in shallow pan. Roast uncovered with frequent basting until done, 45 to 60 minutes. Wild Rice Stuffing: Wash cup wild rice, cook in boiling salted water till tender, according to package directions. Drain. Add 2 tbsp. of soft butter, 2 tbsp. blanched almonds, (slivered and toasted), tsp. sage and salt to taste.

Chicken and Dappled Dumplings 1 stewing chicken, about 5 lb. (cut up) 4 cups cold water 1 large onion (sliced) 1 cup celery and leaves (chopped) 2 tsp. salt tsp. pepper 6 tbsp. flour 1 medium carrot (scraped & sliced) 1. Combine chicken, 4 cups water, onion, celery and leaves, carrot, salt and pepper in large kettle or Dutch oven with a tight fitting cover. Cover and heat to boiling, then simmer 1 to 2 hours or until chicken is tender. 2. Remove chicken from broth, cool slightly and slip off skin if you wish. Strain and measure broth, add water if needed to make 5 cups. Press vegetables through a strainer into the broth in the kettle and heat to boiling. 3. Stir cup cold water into flour to make a smooth paste. Stir flour water into hot broth. Cook, stirring constantly until gravy thickens and boils one minute. Add pepper to taste if required. 4. Return chicken to gravy in kettle and heat slowly to boiling, while making the dappled dumplings. 5. Drop dumpling dough in 12 mounds on top of the steaming chicken. Cook covered for 20 minutes. No peaking or the dumplings won't puff properly. 6. Arrange chicken and dumplings on a heated serving platter, pass gravy in a separate bowl. Dappled Dumpling 2 cups flour 3 tsp. baking powder 1 tsp. salt 2 tbsp. shortening cup parsley (chopped) 1 cup milk Sift 2 cups flour, baking powder and salt into bowl. Cut in shortening with pastry blender until mixture is crumbly. Stir in parsley and milk until flour is just moistened. Dough will be soft.

Chicken Cacciatore 2 broiler or fryer chickens (3 lbs. each, quartered) cup flour 3 tsp. salt tsp. pepper 6 tbsp. olive oil 1 cup onions (chopped) 1 garlic clove (minced) 1 28 oz. can of Italian tomatoes 1 tbsp. sugar 1 tsp. basil tsp. thyme 2 medium green peppers (halved, seeded, sliced) 1. Wash chicken quarter and pat dry. Shake with flour, salt and pepper in a bag to coat well. 2. Brown pieces, a few at a time in olive oil, in a large frying pan. Remove from pan. 3. Stir onions and garlic into drippings in pan and saut until soft. Stir in tomatoes, sugar, basil and thyme. Bring to a boil. 4. Return chicken to pan, spoon some of the tomato sauce over. Lay sliced green pepper on top and cover. 5. Simmer, basting several times with sauce, 1 hours or until the chicken is tender. Makes 8 servings

Chicken in Sherry 3 lbs. stewing chicken (cut up) 5 tbsp. oil 4 medium carrots (cut in chunks) cup celery (diced) 2 medium onions (cut fine) tsp. garlic powder 1 cup mushrooms (sliced) cup flour 2 cups water 1 cup chicken bouillon 3 whole cloves 2 bay leaves 1 tsp. salt Dash of pepper 1 cups cooking sherry In a deep frying pan, brown chicken in hot oil. Drain pieces and remove from pan. Brown quickly the carrots, celery, onions, and mushrooms. Remove vegetables and drain oil from pan. Return chicken and vegetables to frying pan and add water, chicken bouillon, flour, bay leaves, garlic powder, cloves, salt and pepper. Cover and simmer 2 hours stirring occasionally. Add wine and cook 45 minutes longer or until chicken pieces are tender. Serve with cooked rice, noodles or with mashed potatoes.

Crab with Broccoli 2 cups broccoli florets 1 can crab meat (rinsed and drained) 1 cup chicken (cut into pieces) 1 tsp. ginger (finely minced) 1 tbsp. oil Sauce: 1 cup chicken stock 1 tbsp. cooking wine Dash of pepper 2 tbsp. water 1 tsp. cornstarch Bring a pot of water to a boil and add 1 tsp. salt. Blanch broccoli for 1 to 3 minutes or until tender. Remove broccoli and immerse in cold water immediately to cool. Drain and arrange on serving plate to form a flower. Heat wok and swirl in 1 tbsp. oil. Stir fry ginger until it has a sweet smell. Combine sauce ingredients, except water and cornstarch, add to pan. Let come to a boil, and then add crab meat and chicken. Stir well and thicken with cornstarch and water mixture. Pour crab and chicken sauce over broccoli and serve immediately. Fresh Ham with Stuffing 4 lbs. pork boneless leg 3 cups water or cider 6 medium onions (chopped) 1 egg (beaten) 2 cups soft bread crumbs 1 tbsp. dried sage leaves (crushed) 2 tbsp. butter 1 tsp. salt tsp. pepper Spread pork leg flat, sprinkle lightly with salt. Heat cider to boiling, add onions and cook 5 minutes. Drain and keep. Mix egg, onions and remaining ingredients. Spread half of the mixture on the pork and roll up. Fasten with metal skewer. Place pork fat side on rack in roasting pan. Pour cider over the

pork and spoon remaining mixture over top. Cook at 350 F, allowing 30 minutes per pound or until meat thermometer reads 185 F. Baste frequently with drippings. Creole Pork Roast 4 lbs. pork shoulder roast 2 tbsp. cooking oil 2 tbsp. chili sauce 1 10 oz. can beef broth 2 garlic cloves (crushed) 1 tsp. salt tsp. dry mustard 1 bay leaf 6 drops hot pepper sauce 1 10 oz. can tomato soup 1 cup green onions (sliced) 3 tbsp. parmesan cheese 1 tbsp. parsley flakes 1 tsp. lemon juice 2 to 3 tbsp. flour Brown the meat in oil. Pour off drippings. Combine the next 7 ingredients and add to the meat. Cover and cook at 325 F for 2 hours or until tender. Add the next 5 ingredients; continue cooking, covered, for another 15 minutes. Remove meat to platter. For gravy, blend 2 tbsp. water with flour, combine with cooking liquid and cook stirring constantly until thickened. Reduce heat and cook 3 to 5 minutes.

Glazed Sweet Potatoes 1 - 3 oz. package orange flavored gelatin cup brown sugar Dash of salt 1 cup boiling water cup margarine 2 1 lb. cans vacuum packed sweet potatoes In a large skillet, dissolve gelatin, brown sugar, and salt in boiling water. Add butter and bring to a boil stirring constantly. Add potatoes and simmer

about 15 to 20 minutes basting frequently until syrup thickens and potatoes are glazed.

Hashburgers lb. ground beef 1 tbsp. butter cup onion (chopped) cup celery (diced) cup green peppers (chopped) tomato soup cup ketchup Dash of pepper tsp. salt tsp. seasoning salt tsp. extra spicy Mr. Dash tsp. meat sauce Saut the onion in butter in a frying pan until it is golden brown. Add beef and stir until it is turning brown, then add your celery and pepper. Cook until the meat is well down. Add soup, ketchup, and spices. Cover and simmer 30 minutes until thickened. Serve over toasted hamburger buns.

Herbed Potato Souffl 4 eggs 1 cup milk Generous pinch of Dry mustard, Cayenne pepper, Salt and Freshly grated nutmeg 1 cups hot or cold mashed potatoes 1 cup grated Swiss cheese 3 green onions including tops (thinly sliced) Separate the eggs placing the whites in a mixing bowl and the yolks in a saucepan along with the milk and seasonings. Whisk until mixed and then add the potatoes and cheese. Heat, gently stirring constantly until the mixture becomes fairly smooth and the cheese is melted. Don't let it boil. Stir in the onions. Check taste to see if mixture is bland, if so add another pinch of all the seasonings. It should have a mild but full flavor. Preheat oven to 325 F. Butter a 5 cup souffl dish. Beat the room temperature egg whites until they hold soft peaks when the beaters are lifted. Don't beat until stiff. Fold into the warm

potato mixture. Gently and quickly fold together. Turn into souffl dish, smooth the top. Bake uncovered for 1 hour on until puffed and golden. Serve immediately after removing from oven.

Alfs Baked Beans 1 lb. White Beans (drained) 1 14 oz. can Kidney Beans 1 tsp. Soda 1 tbsp. Salt 1 medium Onion (diced) tsp. Prepared Mustard cup Brown Sugar cup Molasses tsp. Pepper 1 cup Ham (cubed) 1 cup Red Wine (or enough to cover)( (water can be substituted for red wine) Wash white beans thoroughly, place in bowl and add enough water to cover the beans. Soak overnight. In the morning, drain the beans, place in a saucepan, cover with fresh water and soda, bring to a boil and boil gently for 1 hour. Drain beans. Place onion in a casserole dish with the remaining seasoning, both types of beans, ham and red wine to cover. Bake covered for 4 hours at 300 F. Add wine or water if necessary during cooking. Lemon Pepper Veal lb. veal sirloin Freshly ground black pepper 1 tbsp. butter tbsp. freshly squeezed lemon juice 2 tbsp. cognac Pinch of salt 2 thin slices of bread Cut veal into 2 pieces and pound to an even thickness of 1". Lightly sprinkle black pepper over top and press into veal. Turn over and repeat on the other side. Melt butter in a small frying pan just large enough to hold veal in a single layer. Saut until lightly brown on both sides, about 2 minutes per

side. Splash the lemon juice on top turning the veal several times to coat both sides with the lemon juice. Have your match ready and at room temperature pour cognac into pan. Flamb immediately. (Be careful you don't singe your eyebrows.) Serve each piece on a buttered slice of bread. Add salt to taste.

Mandarin Glazed Chicken 1 10 oz. can of mandarin oranges 1 tbsp. Soya sauce 1 tbsp. liquid honey tsp. garlic powder 2 chicken breasts Preheat the oven to 375 F. In a shallow baking dish just large enough to hold chicken in a single layer, combine juice from drained mandarin oranges and the remaining ingredients. Place chicken in dish skin side down. Bake uncovered in the preheated oven for 30 minutes. Turn chicken and continue baking for another 20 minutes. Baste often. Add the drained mandarin oranges for the last 5 minutes of cooking.

Mexican Chicken Dinner 4 chicken breasts or drumsticks 2 tbsp. vegetable oil 1 cup long grain rice 2 cups water cup dry sherry or orange juice 1 - 2 oz. package Mexican rice seasoning mix Preheat oven to 350 F. Brown chicken pieces in hot oil in a 1 quart oven proof saucepan, removing pieces as they are lightly browned. Drain off fat. Stir in remaining ingredients and bring to a boil. Place chicken on top. Cover tightly and bake in the preheated oven for 1 hour or until all liquid is absorbed.

Old Country Style Spareribs with Sauerkraut 3 lbs. spareribs 1 - 28 oz. can sauerkraut 1 cooking apple (pared & cored) 1 tsp. caraway seeds 1 tsp. onion flakes 1 tsp. brown sugar 1 whole allspice 1 bay leaf 2 pepper corns Salt and pepper to taste Cover spareribs with cold water and bring to a boil skimming surface as water heats. Add bay leaf, all spice, pepper corns, 1 tsp. salt and tsp. pepper. Reduce heat, simmer about 1 hours or until meat is tender. Remove bay leaf and all water except for 2 cups. Add sauerkraut, apple cut in small pieces, caraway seed, onion flakes and brown sugar. Bring to a boil, reduce heat and simmer for 15 minutes. Makes 4 servings. Delicious when served with fluffy mashed potatoes and French bread.

Pepper Steak 1 lb. sirloin steak (3/4 to 1" thick cut into serving size pieces) 1 tsp. coarsely ground black pepper cup ketchup or chili sauce cup raspberry jam 2 tsp. prepared mustard Sprinkle pepper on both sides of steak, pressing it into meat. Brown the meat slowly in hot oil (about 5 to 10 minutes.) Reduce heat and remove steak, stir in ketchup, jam, mustard and 2 tbsp. of water. Heat until mixture is well blended.

Return steak, let simmer until tender, drizzle sauce over steak several times. Serve with parsley flavored potatoes and baby carrots.

Prime Rib or Rib Eye Roast 2 tbsp. Dijon mustard 1 tsp. oregano 1 tbsp. lemon juice 1 tsp. seasoning salt 1 tbsp. pepper corn (crushed) Combine ingredients and rub roast with sauce for extra flavor and top with 10 to 12 peppercorns. Place roast fat side up on a rack in an open pan, do not add liquid and do not cover. Insert meat thermometer and roast in oven at 325 F until the thermometer is 140 F below the desired cooked temperature. Remove from oven and cover with foil. Allow to stand 15 minutes before caving.

Scallop Casserole 1 cup rice (cooked) 1 lb. scallops 1 small onion 1 2 lb. bag frozen mixed vegetables of a 14 oz. can of milk 1 10 oz. can cream of chicken soup Salt and pepper to taste Put cooked rice and cut up scallops in the bottom of casserole dish. Saut onion and sprinkle over scallops. Add vegetables. Mix milk and soup together and pour over the vegetables. Top with cracker crumbs and dot with butter. Bake for 1 hour at 350 F.

Barbaras Shepherds Pie

2 tbsp. Margarine or Vegetable Oil 1 can Mushrooms (drained) 1 cup Carrots (shredded) 2 tbsp. Water cup Celery (chopped) 1 large Onion (chopped) Mix the above ingredients in a frying pan and saut until cooked but still firm. Combine the following: 2-lbs. Hamburger meat (cooked until lightly browned) 2 tsp. Salt. 1 can Cream Corn (can substitute Tomato soup) 3 tbsp. Soya Sauce Mix vegetables and hamburger together in a casserole dish. Bake for 45 minutes at 350 F. Remove from oven and place hot mashed potatoes on top, set oven to broil and brown with lid removed. Shepherds Pie can be frozen after mixing in the casserole dish. The frozen pie should be cooked at 400 F for 1 hour.

Steak and Pasta Stir-fry 1 lb. sirloin tip steak or inside round (cut into strips) 1 jar ragout thick and chunky pasta sauce cup onion (chopped) cup celery (chopped) 2 cup parmesan cheese

 olives (sliced) 1 zucchini (sliced) In a large deep saucepan put 2 tbsp. oil and heat. Add beef and cook until brown, 1 to 2 minutes. Remove beef from pan, add ragout sauce, 1 cups water to saucepan and bring to a boil and simmer for 6 to 8 minutes. Stir in the vegetables; cook 3 to 4 minutes until tender. Stir in beef and heat1 to 2 minutes until hot. Add cheese, olives and zucchini. Serve over pasta.

Stuffed Pork Shoulder 4 to 5 lbs. fresh boneless shoulder Poultry seasoning Salt and pepper Herb stuffing 4 cups dry bread cubes cup onion (chopped) cup celery (chopped) 1 tsp. poultry seasoning 1 tsp. salt tsp. pepper cup butter (melted and just enough hot water to moisten. Mix all ingredients together lightly. Whip meat with cold damp cloth and vinegar. Rub outside of meat and pocket with poultry seasoning, sprinkle with salt and pepper. Loosely stuff the pork shoulder with the Herb stuffing. Close opening with skewers and tie with cord. Place meat fat side up on rack in shallow roasting pan (do not cover). Score top surface of meat, making shallow cuts. Roast in a slow oven at 325 F for 3 to 4 hours or until down. Make pork gravy from pan drippings. Alfs Stuffed Pork Tenderloin Use Pork Loin or Rib End (cut open or cut in half) 1. Trim and wipe tenderloin with vinegar. Pat dry. 2. Prepare dressing. A box of Uncle Ben's rice, cup chopped onion and 1 egg to hold the mixture together. Follow directions on Uncle Ben's box then add onion and egg to make a good mixture.

3. Sprinkle meat with a little salt and pepper, spread one half with the dressing, place other half of the tenderloin on top. Fasten together with metal skewers. 4. Place pork, fat side down, on a rack in a shallow roasting pan, season with salt and pepper. Dredge with flour and baste with 1 tbsp. butter. 5. Put 1 cup of hot water in the roaster. Bake at 350 F. Cook 20 minutes per pound.

Swiss Steak in Foil 2 lbs. round or sirloin steak (1" thick. Wipe meat with cold damp cloth & vinegar) 1 cup ketchup cup flour tsp. salt tsp. pepper 1 large onion (sliced) 2 tbsp. lemon juice 1. Combine ketchup and flour, spoon half of the mixture into the center of the foil and place steak on top and season. 2. Cover steak with sliced onion and remaining ketchup mixture. 3. Sprinkle with lemon juice. 4. Seal carefully in foil. Bake at 450 F for 1 hours or until tender. Veal Parmesan 1 lbs. veal steak (cut thin) Salt and pepper Paprika cup grated Parmesan cheese 1 cup light cream Cut the steak into serving size pieces and pound with a mallet until about " thick. Sprinkle with salt, pepper and paprika. Dip in cheese to coat both sides. Heat butter in a heavy skillet over high heat. Cook veal in butter until lightly brown and tender, about 3 minutes on each side. Lift out onto hot serving plate.

Stir cream into drippings in pan and heat but do not boil, stirring up any brown bits from the bottom of the pan. Place the Poppy Seed Noodles on serving plate and pour the hot cream over them. Serve immediately. Poppy Seed Noodles 3 cups uncooked noodles cup butter 2 tsp. poppy seeds Cook noodles according to the package directions. Drain and then add butter and poppy seeds. Toss lightly with a fork.

Apricot Jam 1 basket of apricots 1 dozen oranges Sugar as required Peel oranges and cover peelings with water. Boil until tender. Put whole oranges and apricots through a food chopper. Add measure for measure of sugar with fruit. Boil until thick and clear. Put orange peelings through food chopper and add to fruit when it is almost done. Put in sterilized jars. Seal with wax.

Everyone's Favorite Rhubarb Jam 5 cups finely chopped rhubarb 5 cups sugar 1 19 oz. can of pineapple (crushed) 2 3 oz. packages of strawberry jell-o In a large saucepan, combine rhubarb, sugar and pineapple. Boil for 20 minutes. Remove from heat and stir in jell-o until dissolved. Pour into sterilized jars. Seal with a double covering of wax.

Barbara's Lemon Loaf cup shortening 1 cup sugar 2 eggs (beaten) Rind of one lemon cup milk 1 cups all-purpose flour (sifted) 1 tsp. baking powder Pinch of salt Topping cup sugar Juice of one lemon Cream shortening and sugar, fold in eggs and lemon rind. Sift flour, add dry ingredients. Add alternatively with milk to creamed mixture. Put in a greased loaf pan. Bake in 350 F oven for 1 hour. After removing from oven while warm spoon lemon and sugar mixture over loaf.

Orange Loaf 2 eggs (beaten) 1 cup brown sugar (well packed) cup butter 1 tsp. soda 1 cup sour milk 2 cups flour Rind of one orange cup dates (cut small and put in boiling water to soften) cup raisins (washed) Topping cup sugar Juice of one orange Cream the butter and sugar together. Sift together dry ingredients. Add to creamed mixture along with the sour milk. Fold in dates and raisins. Put in a greased loaf pan. Bake at 350 F for 45 minutes. Remove from oven and when just warm spoon orange and sugar mixture over loaf.

Gingerbread Yule Log 3 eggs (separated) cup molasses 1 tbsp. butter (melted) cup sugar 1 cup all-purpose flour tsp. baking powder tsp. soda tsp. cinnamon tsp. ginger tsp. cloves tsp. salt Spiced Cream Filling 1 cups whipping cream cup sugar 1 tsp. ground cinnamon 1 tsp. vanilla tsp. cloves In a mixing bowl, beat egg yolks on high until thickened, about 3 minutes. Beat in molasses and butter. In another bowl, beat egg whites until foamy, gradually add sugar, beat until soft peaks form. Fold into egg yolk mixture. Combine dry ingredients and gently fold into egg mixture until well mixed. Line a greased 15 x 10 x 1" baking pan with waxed paper that is greased and floured. Spread batter into pan. Bake at 375 F for 9 to 12 minutes or until cake spring back when touched. Turn onto a linen towel that is dusted with sugar. Peel off paper and roll cake up in towel, beginning at the narrow end. Cool on wire rack. Meanwhile, beat the first five filling ingredients in a mixing bowl until soft peaks form. Unroll the cake and spread with half the filling. Roll up. Spread remaining filling over cake. Sprinkle with cinnamon.

Our Craven Date Loaf 1 cup dates (cut up) 2 tbsp. shortening 1 cup boiling water 1 cup brown sugar 1 cups all purpose flour Pinch of salt 1 tsp. vanilla 1 tsp. baking soda cup walnuts (chopped) 1 egg In a boil combine dates, shortening and boiling water. Let stand for 5 minutes, or until dates get soft. Add sugar, flour, salt, vanilla, soda and walnuts. Mix well. Beat egg and add. Mix well. Pour into a 9 x 5" greased loaf pan. Bake at 350 F for 1 hour or until down.

Zucchini Loaf 3 eggs 2 cups sugar 2 tsp. vanilla 1 cup oil 2 cups zucchini (peeled, seeded & grated) 3 cups flour 1 cup crushed pineapple (drained) cup raisins (washed) cup nuts (chopped fine) 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt Mix well. Put in a greased loaf pan. Bake for 1 hour at 350 F.

Raisin Tea Loaf 2 cups flour 4 tsp. baking powder tsp. salt 1 cup sugar 1 tsp. cinnamon 1 tsp. nutmeg tsp. allspice cup shortening 1 cup raisins Sift dry ingredients together in a large bowl, cut in the shortening and add 1 cup raisins. In another bowl combine: 1 cup milk 1 egg (well beaten) 1 tsp. vanilla Make a well in the dry ingredients and add wet mixture. Stir until dough batter is thickened.

Alfs Blueberry Raisin Muffins 2 cups Blue Ribbon flour cup sugar 2 tsp. baking powder tsp. salt cup butter 1 egg (well beaten) cup sour milk cup blueberries cup raisins Cream butter and sugar together, add egg and mix well. Add dry sifted ingredients alternating with milk. Fold in blueberries and raisins. Fill greased muffin tins full. Bake at 400F for 20 to 25 minutes.

Barbara's Blueberry Oatmeal Muffins 1 cup oats 1 cup sour milk 1 cups flour 1 tsp. baking powder tsp. soda tsp. salt cup brown sugar (packed) 1 egg (beaten) cup margarine (melted) 1 cup blueberries cup walnuts (finally chopped) Combine oats and sour milk in small bowl. Let stand for 10 minutes. Add flour, baking powder, soda, salt and brown sugar. Stir well to blend. Add egg and margarine to oat mixture. Mix well. Add oat mixture to dry ingredients. Add blueberries and nuts. Stir just well enough for all ingredients to be moist. Put in well greased muffin tins, full. Bake at 350F to 375F for 15 to 18 minutes.

Alfs Date Muffins 2 cups flour tsp. Salt tsp. baking powder tsp. cinnamon tsp. nutmeg tsp. soda 1 cup oatmeal cup oil 2 eggs (beaten) 1 cup sugar 2 cup dates (chopped) 1 cup water In a large saucepan bring the water and dates to a boil. Allow to boil for 3 to 5 minutes. Remove from heat and let cool. Mix dry ingredients, add eggs, oil, and dates. Mix well. Fill 1 dozen greased muffin tins full. Bake in oven at 375 F for 25 minutes.

Peach Muffins 1 cups flour cup sugar 2 tsp. baking powder tsp. salt tsp. ginger 6 tbsp. margarine 1 cup milk 1 cups fresh peaches (chopped fine) Combine first 5 dry ingredients in a bowl. Cut in margarine with two knives until texture is crumbly. Add milk and peaches, stirring until just blended. Spoon into greased muffin tins. Sprinkle top with sugar and cinnamon mixture. Bake at 400F for 25 minutes.

Alfs Banana Muffins 1 cup white Sugar 2 cups flour tsp. nutmeg 1 tsp. soda 1 tsp. baking powder 1 egg (well beaten) 2 bananas (well mashed) tsp. salt 1 cup buttermilk Mix all ingredients together. Place in greased muffin tins and bake in the oven at 350F for 20 to 25 minutes.

Apple Nut Muffins 1 cups flour cup sugar 3 tsp. baking powder tsp. salt tsp. cinnamon tsp. nutmeg 1 egg (well beaten) cup buttermilk cup canola oil cup apples (peeled & shredded) cup walnuts (finely chopped) In a mixing bowl, combine all dry ingredients, mix well. Add milk, oil to blend. Stir in apples and nuts just until moistened. Do not over mix. Sprinkle with topping. Bake at 400F for 20 to 25 minutes. Topping: cup sugar tsp. cinnamon. Mix well. Sprinkle a little on each muffin.

Barbara's Pumpkin Muffins 1 cups pumpkin tsp. soda Mix the above together and let stand 2 cups all-purpose flour (sifted) 2 tsp. baking powder tsp. salt tsp. nutmeg 1 cups sugar tsp. cinnamon tsp. ginger 2 eggs cup milk cup margarine Mix all dry ingredients together, make a deep well in the center and add wet ingredients. Mix well. Fold in the pumpkin. Bake in 375F oven for 20 to 25 minutes.

Bran Muffins 3 cups white sugar 1 cup Crisco shortening 3 tbsp. baking soda 1 tbsp. salt 4 cups bran flakes 1 qt. buttermilk 4 eggs (well beaten) 2 cups raisins 5 cups flour Place 2 cups of 100% bran in a bowl, add 2 cups of boiling water and let stand. Cream the sugar and shortening. Add eggs and buttermilk alternately with the sugar and shortening. Add sifted flour, baking soda and salt. Add in bran flakes and 100% bran. Fold until moist. Fold in raisins. Bake in greased muffin tins at 400F for 20 minutes. Tip - Unbaked portion can be stored in the refrigerator in a tight Tupperware container for up to 5 weeks.

Alfs Carrot Muffins 1 cups sifted All Purpose flour cups sugar 2 tsp. baking powder tsp. salt 1 tbsp. cinnamon 1 cup oat bran 2 eggs (beaten) 1 cup carrots (finely chopped) cup milk 2 tbsp. vegetable oil Sift together in a large bowl, flour, baking powder, salt and cinnamon. Stir in bran. In another bowl beat eggs, add carrots, milk and vegetable oil. Add liquid ingredients to dry ingredients, stirring just until mixture in moistened. Fill 12 greased muffin pans. Bake at 400F for 25 minutes.

Rhubarb Muffins 1 cup quick cooking rolled oats cup brown sugar 1 cup sour milk 1 cup flour tsp. soda 2 tsp. baking powder Pinch of salt 1 tsp. cinnamon 1 egg (beaten) cup oil 1 cup rhubarb (cut fine) cup walnuts (chopped fine) Combine oats, sugar and sour milk, let stand for 15 minutes.. Mix in another bowl, flour, soda baking powder, salt cinnamon. Add rhubarb and walnuts to oat mixture, and then add to dry ingredients. Stir just enough to mix all ingredients together. Drop in greased muffin tins. Sprinkle the top with a mixture of cup sugar and tsp. cinnamon. Bake at 375F for 20 minutes.

Alf's Pickled Spiced Beets 3 quarts beets (small) 1 pint vinegar (cider preferred) 2 cups sugar 3 tsp. allspice 1 cup water 12 whole cloves Cut the ends off of the beets and wash them. Pack them in a canner and cook. When cooled, drain off the water and replace with cool water. When cool enough peel the skin off and wash. Cut into pieces and put in sterilized jars. Combine sugar, vinegar and water in a saucepan, put the cloves in cheese cloth, add to mixture and boil 3 to 5 minutes. Put tsp. of allspice in each pint. Pour vinegar mixture over beets. Seal jars. *This is one of Jane Craven's original beet recipes. It has been past down to Jean Craven and Jean past it down to her son, Alf. As time went by it has been changed some.

Alf's Pickled Crabapples 2 cups cider vinegar 3 quart's sugar 10 lbs. crab apples 2 cinnamon sticks 1 tbsp. cloves Wash apples and prick skin. Put sugar and vinegar in large saucepan and bring to boil. Add apples and spice. Cook 20 minutes until the apples are getting soft. Keep spooning the solution over the apples. Place in jars, cover with syrup, put lid on while hot.

Alf's Bread and Butter Pickles 1 cup large cucumbers (sliced) 4 onions (sliced) cup salt seasoning salt 1 pint white vinegar cup sugar 1 tsp. celery seed 1 tsp. mustard seed 1. Place in large earthenware bowl, cucumbers, onions, and salt and let stand 1 hour. 2. Drain thoroughly in colander, do not rinse and pack in sterilized jars. 3. Place vinegar, sugar, celery, mustard, seasoning salt in saucepan and bring to a boil. Boil for 3 minutes after the sugar is dissolved. 4. Pour hot vinegar mixture over the vegetables to overflow and seal immediately. 5. Let cool and store in a dark cool place. Makes 6 to 8 pints. * This is one of Frances Murray's original recipes pasted down to Barbara and Alf. Dad has added his own touch.

Spiced Plums 13 cups plums (remove stones) 12 cups white sugar 2 cups vinegar 1 heaping tbsp. cinnamon 1 heaping tbsp. ground gloves 1 heaping tbsp. allspice Combine all ingredients in a kettle and cook until thick, simmer 30 minutes or so. Keep stirring (burns easy). Put in sterilized jars. * This recipe was given to Alf by his daughter in law, Gayle.

Alfs Indian Relish 12 ripe tomatoes 12 apples 9 onions 1 qt. vinegar 3 cups sugar 2 tsp. salt 1 tsp. cinnamon 1 tsp. cloves 1 tsp. ginger Put tomatoes, apples, and onions through a mincer. Mix together in a saucepan all dry ingredients. Stir in vinegar. Cook over medium heat and stir until it boils and thickens. (Alf always added a pinch of cayenne pepper, he said it made it very good.) Add apples, tomatoes and onions, return to boil and cook 10 minutes stirring occasionally. Pour into hot sterilized jars and seal. * This is one of Fanny Murray's (Frances) original recipes, past down to her daughter (Barbara). Alf also makes it but puts cayenne in it.

Barbara's Fruit Chili Sauce 30 ripe tomatoes 6 ripe pears 6 ripe peaches 6 sweet red peppers 2 large onions 4 cups brown sugar 1 quart vinegar 2 tbsp. salt 2 tbsp. whole cloves 4 tbsp. stick cinnamon (broken) 2 tbsp. whole allspice Wash tomatoes, scald in boiling water and slip skins from tomatoes. Peel onions, quarter, and core. Peel pears, scald and peel peaches, remove seeds and ribs from peppers. Cut up tomatoes, peaches and pears. Chop onions and peppers. Place all

together in a kettle, add spices tied in a cheese cloth, and add the salt. Cook slowly for 2 hours or until the chili sauce is done.

Alfs Green Tomato Pickles 9 lbs. green tomatoes (washed) 6 to 8 medium onions 4 lbs. brown sugar 1 quart vinegar 1 tsp. cloves 1 tsp. cinnamon 1 tsp. salt Cut tomatoes and onions into slices. Arrange alternate layers in a bowl. Sprinkle each layer with salt. Weigh down with a plate. Let stand over night. Drain. Mix tomatoes and onions with sugar and spices, cook until clear. Put in sterilized jars and seal. * This is one of Jean Craven's original recipes. It was past down to her son Alf Craven.

Hot Dog Relish 5 cups ground cucumbers 3 cups ground onions 2 hot red peppers (chopped) 2 sweet green peppers (chopped) 3 cups celery (finely chopped) cup salt 2 quart's water 1 quart vinegar 3 cups sugar 2 tsp. mustard seed 2 tbsp. celery seed 1. Combine vegetables, add salt and water. Leave over night. Drain. 2. Heat vinegar, sugar, celery seed and mustard seed, bring to boiling point. 3. Add vegetables, bring back to the boiling point and cook for 10 minutes.

4. Pour into sterilized jars and seal. Makes 5 pints.

Mustard Pickles 3 quarts small cucumbers 3 large cauliflowers 3 quarts pickling onions 3 red peppers 3 quarts vinegar 4 cups brown sugar tsp. seasoning salt cup flour 1 tbsp. white pepper 1 tsp. cayenne 2 tbsp. mustard seed 1 tsp. turmeric powder cup mustard tsp. salt 1. Wash cucumbers and cut in slices. 2. Wash cauliflower and break in small pieces. 3. Wash and peel onions. Wash and cut peppers in strips. 4. Put all in separate dishes and cover with hot water brine (1 cup salt to 1 quart boiling water) Let stand overnight and then drain. 5. Heat vinegar to boiling. 6. Mix sugar, flour and seasonings, add vinegar slowly and cook until thick. Add vegetables and cook for 5 minutes. 7. Bottle and seal. Makes 9 or 10 pints.

Nine Day Pickles 4 quarts cucumbers (sliced) 1 pints water 2 pints vinegar 1 oz. whole allspice 1 oz. stick cinnamon 1 cup salt 2 lbs. white sugar 1 oz. celery seed Alum the size of a walnut Place cucumbers in a crock, cover with brine strong enough to float an egg and let stand for 3 days. Drain. Cover with clear cold water and let stand for another 3 days changing water each day. Drain and cover with cold weak solution of vinegar and water. (Brine - 2 cups vinegar, enough water to cover.) Add a piece of alum the size of a walnut. Gradually bring to boiling point and simmer for 1 hours. Drain and discard vinegar. Place pickles in crock and cover with following syrup mixture (4 cups sugar and 3 cups vinegar with spices tied in a bag) Boil 15 minutes. Pour over pickles. Pour mixture off after 1 day and heat solution to scalding point and then pour over pickles again. Repeat for 3 days. Put in jars when hot. * This is one of Frances Murrays (Fran) original recipes. She brought it with her from England. I've knowing both Barbara (Mum) and Alf (Dad) to make these pickles. Pickled Onions 2 cups tiny pickling onions cup salt 4 cups boiling water 1 tsp. white mustard seed 2 hot red peppers (sliced) cup white vinegar 2 tsp. olive oil 2 tbsp. sugar 1. Remove skin from onions.

2. Add salt to boiling water, pour over onions and let stand for 24 hours. 3. Drain and pack into hot sterilized jar. Add mustard seeds and red peppers. 4. Heat vinegar and sugar to boiling, add oil and pour over onions. Seal jars. Makes about 2 pints.

Ripe Cucumber Relish 12 large ripe cucumbers 8 sweet red peppers 8 large onions cup salt 3 tbsp. celery seed 3 tbsp. mustard 1 tbsp. turmeric 5 cups sugar 5 cups vinegar 1. Peel cucumbers, cut in half lengthwise and remove the seeds. 2. Wash peppers, remove tongue and seeds. 3. Peel onions and cut in quarters. 4. Put the above ingredients through the food chopper using a coarse blade or chop finely with a sharp knife. 5. Add salt and let stand over night. 6. Add remaining ingredients, cook for 30 minutes stirring occasionally. 7. Pack in hot sterilized jars and seal. Makes 6 or 7 pints.

Alf & Barbara's Pastry 5 cups flour 1 tsp. salt 3 tbsp. brown sugar 1 lb. lard 2 tbsp. vinegar 1 tsp. baking powder Sift flour and salt into a bowl. Add brown sugar, lard and baking powder. Cut with a pastry blender until you have a flaky pastry. Fill a measuring cup to the mark with water, add egg and mix well before adding to pastry. Add the vinegar. The less the dough is worked the tenderer it will be. Chill before using.

Alf's Apple Pie 6 cups apples (peeled cored & sliced) cup sugar 2 tbsp. flour tsp. salt tsp. nutmeg tsp. cinnamon 1 tsp. lemon juice Fit lower crust into 9 inch pie plate. Mix all ingredients except lemon juice together with the apples and spoon into pie plate. Dribble on the lemon juice and put 3 or 4 small drops of butter on top. Dampen the edge of the lower crust, add top crust. Crimp edges. Make a small hole in the center and prick randomly with a fork. Bake at 450F for 10 minutes, then turn down to 400F for another 30 minutes.

Alf's Banana Cream Pie 1 Vanilla pie filling (Jell-o) 2 eggs 3 to 4 tbsp. sugar 2 to 3 bananas Pastry for a 9" pie crust. In large saucepan make vanilla filling by following the directions on the box. Add two egg yolks. Spread part of the warm filling on the crust and then add part of the sliced bananas alternating until finished. Beat egg whites until stiff, add sugar gradually and continue to beat mixture until very stiff. Spread over pie filling and bake at 300F until golden brown. Let set 2 or 3 hours before serving.

Barbara's Blueberry Pie 3 cups blueberries (washed) cup sugar tsp. cinnamon Dash of salt 2 tbsp. cornstarch 2 tbsp. flour 1 tbsp. lemon juice 1 tbsp. butter Line a 9-inch pie plate with pastry. Mix the sugar, salt, cinnamon and flour together with the blueberries. Pour into pie plate. Sprinkle with the cornstarch, and lemon juice. Add dots of butter. Cover with a top crust, but first dampen the lower crust. Make a little hole in the center and prick several places with a fork. Brush top of pie with milk. Bake at 450F for 10 minutes, turn down to 400F and bake for another 30 minutes.

Alf's Cocoanut Pie 1 pie shell (9 inch cooked) 1 cocoanut pie filling 2 cups milk 2 tbsp. flour 3 egg yolks (beaten) 1 tbsp. butter tsp. vanilla cup cocoanut Put all ingredients into a saucepan except vanilla, cook over medium heat, stirring until it comes to a boil. Boil lightly for 3 to 5 minutes until mixture thickens. Remove from heat. Add vanilla. Let cool, stirring occasionally. Pour into pie shell. Spread with meringue. Sprinkle with cocoanut and place in the oven at 400F until egg white is golden brown. Meringue 3 egg whites cup sugar Beat whites until stiff. Add sugar gradually and continue to beat mixture until very stiff. Spread over pie filling.

Alf's Rhubarb and Apple Pie with Walnut Topping Pie crust for 9" pie plate. 2 cups graham wafer crumbs 5 tbsp. butter (melted) 2 tbsp. brown sugar 1 tbsp. cinnamon 1 tbsp. nutmeg tsp. salt Mix all ingredients together and press into pie plate. Pie Filling 2 cups rhubarb cup white sugar 1 tsp. lemon juice 2 eggs (beaten) 2 cups apples (peeled, cored & sliced) cup brown sugar cup flour 1 tbsp. cinnamon 1 tbsp. nutmeg Put rhubarb and apples in saucepan. Bring to boil, turn heat off and let stand for 10 minutes. Mix eggs, flour, sugar, and spices together. Pour over rhubarb and apples. Add lemon juice. Mix well and put into pie shell. Top crust 1 cups graham wafer crumbs 4 tbsp. butter (melted) cup brown sugar cup walnuts (chopped fine) tsp. cinnamon Mix all ingredients together. Put on top of pie. Bake at 400F for 45 minutes or until done.

Alf's Sour Cream Raisin Pie cup sugar 1 tsp. cinnamon tsp. nutmeg 2 eggs (slightly beaten) 2 tbsp. flour 1 cup thick sour cream cup raisins 1 tsp. grated lemon rind tsp. salt Beat eggs slightly. Add sugar, salt and spices. Stir in cream and lemon rind. Mix in raisins. Pour into a 9 inch unbaked pie shell. Bake 10 minutes at 400F, turn down to 350F and bake 45 minutes.

Barbaras Pumpkin Pie 1 - 28oz. tin of pumpkin 1 cups sugar 1 tbsp. ginger 6 eggs (separated) 1 round tbsp. butter 1 tbsp. cinnamon 1 tbsp. nutmeg 1 tin alpha milk (1 cups) Put pumpkin in large bowl. Add sugar, butter and spices. Mix well. Separate eggs. Beat yolks very lightly. Add milk and mix well. Beat whites until stiff enough to stand in peaks, but not dry. Add to filling just before putting pie in the oven. Place filling in an uncooked pie shell and bake at 450 F for 10 minutes. Reduce oven to 350 F and bake about1 hour.

Barbara and Alfs Lemon Pie Pastry for 9" pie shell 1 lemon pie filling 2 cups water 3 egg yolks cup sugar 1 tbsp. butter In saucepan put a lemon pie filling with cup sugar and cup water. Add the 3 egg yolks. Blend well. Add 2 cups boiling water. Cook and stir over medium heat until mixture comes to a boil. Boil until thickened. Stir in butter. Put saucepan in a bowl of ice and let cool until luke warm. Stir well. Pour into the pie shell. Top with meringue.

Barbaras English Mincemeat 6 lbs. apples (washed, dried, cored and cut in quarters) 3 lbs. raisins (washed and dried) 3 lbs. suet 3 lbs. white sugar 4 lbs. currants (washed and dried) lb. candied peel (or fruit cake mix) lb. blanched almonds pt. port wine pt. brandy 2 lemons (rind and juice) 2 tbsp. mace 2 tbsp. cinnamon 1 tsp. cloves 1 tsp. salt Put apples, raisins, suet, almonds, currants, peel, and rind of lemon through a food chopper. Add the remaining ingredients and mix thoroughly. Store the mixture in a cool place. (I put mine in an ice cream pail in the fridge or deep freeze.)

* This is one of France Murray's original recipes. She brought it over from England. Past it down to her daughter (Barbara) and Mum past it on to me.

Chocolate Pie Pie Crust 2 cups graham wafer crumbs cup butter (melted) cup sugar tsp. cinnamon Mix ingredients together and put of the mixture into a 9" greased pie plate. Bake in oven at 325 F for 10 minutes. Filling In a large bowl mix 2 beaten egg yolks with a pie filling. Add 1 tsp. of cornstarch and 2 cups of milk. Cook and stir over medium heat until mixture boils. Add tsp. vanilla. Cool until luke warm. Pour into the pie shell. Beat egg whites until partly stiff, add cup sugar, and beat until stiff and fluffy. Spread over top of the pie. Sprinkle with the rest of the graham crumbs. Cook in the oven at 350 F until egg white is golden brown.

Peach Pie 4 or 5 fresh peaches cup sugar 1 tbsp. cornstarch 3 tbsp. flour 1 tbsp. lemon juice Pinch of salt tsp. almond flavoring 1. Fit pastry into pie plate. 2. Combine flour, sugar and salt with the peeled and sliced peaches Mix well. Stir in juice and almond flavoring.

3. Fill the pastry shell and put two or three dots of butter on the top. Cover with a top crust. Make a hole in the center and prick several places with a fork. Brush with a little milk. 4. Bake at 400F for 40 minutes.

Raspberry Pie 2 cups fresh raspberries cup sugar 1 jell-o vanilla pie filling 1 pkg. dream whip 1 tbsp. sugar 2 tbsp. cornstarch 1. Wash raspberries, put in a bowl. Mix lightly with cup of sugar. 2. Rollout a pie crust. Place in a 9" pie plate. Prick it well with a fork. Place another pie plate inside and cook at 400 F until golden brown. 3. Mix the pie filling by following the directions on the package. If not stiff enough when it comes to a boil, add 2 tbsp. cornstarch. Remove from heat and cool. 4. When pie filling is cool, lightly mix in the raspberries and pour into the cooked pie shell. 5. Mix up the dream whip by following the package directions. When stiff, add 1 tbsp. of sugar, beat another minute and spoon onto the pie. 6. Place in freezer for 1 to 2 hours to stiffen before serving.

Rhubarb Cream Pie 4 cups finely cut up rhubarb 1 full cup sugar cup flour tsp. salt

 cup cream Line a deep pie plate with pastry and fill with rhubarb. Mix flour, sugar, salt and cream together and pour over rhubarb. Add small bits of butter. Cover with a lattice top. Bake a 400F for 30 to 45 minutes.

Twenty-Four Hour Fruit Salad 2 cups fresh green grapes 2 cups pineapple tidbits (drained) 2 cups mandarin oranges (drained) 2 to 3 cups miniature marshmallows to 1 cup almond (slices) 2 eggs 2tbsp. sugar cup light cream Juice of 1 lemon or orange 1 cup whipped cream Combine fruits with marshmallows and almonds. Beat eggs until light and fluffy; gradually add sugar, light cream and juice. Mix well. Cook in a double boiler until smooth and thick, stirring constantly. Cool. Fold in whipped cream. Pour over fruit mixture and mix lightly. Chill for 24 hours. Do not freeze.

Alfred's Carrot Salad 1 cup tomato soup 1 cup white sugar cup vinegar cup cooking oil 1 tsp. Worcestershire sauce 1 tsp. dry mustard cup carrots (peeled, cooked, cooled & sliced) 1 green pepper (cored & cut into strips) 1 large cooking onion (sliced into rings) Stir first 6 ingredients together. Pour over prepared vegetables. Serve on lettuce. Serves 4-6.

Alfs Old Fashioned Potato Salad 1 lbs. potatoes 4 hard boiled eggs cup green onions (chopped) cup celery (finely chopped) cup radishes (chopped) Peel and cook potatoes. Drain and let cool. Mash well. Put 3 cups of the mashed potatoes in a large bowl. Add 3 eggs, onions, celery and radishes all chopped fine. Mix up the dressing. Dressing 1 cup mayonnaise tsp. mustard tsp. seasoning salt tsp. salt 1 tbsp. white vinegar 1 tbsp. white sugar tsp. pepper Mix ingredients well. Pour over potato mixture and mix in well. Cut up the last egg in fine slices and lay the slices on top of the salad. Sprinkle the top with paprika. Chill 3 to 4 hours before serving.

Shrimp Salad 1 cup mayonnaise cup green onions (chopped) cup parsley 2 tbsp. lemon juice 1 tsp. sugar tsp. salt 1 lb. shrimp (cooked, cleaned & chilled) In small bowl, stir together first 6 ingredients. Cover and chill for 2 hours. Mix shrimp with the dressing and serve on avocado or tomato wedge. Garnish with lemon slices.

Caesar Salad 1 large head romaine lettuce 1 green onion red bell pepper (cut into inch long strips) stick of celery (cut into inch long strips) 2 cups croutons 3 strips of bacon (cooked well & crumbled) 2 eggs (hard boiled & chopped) cup of small shrimp or anchovies Dressing 1 garlic clove (mashed to a pulp) 1 egg yolk 1 tbsp. lemon juice 1 tsp. Worcestershire sauce 5 tbsp. olive oil 2 tbsp. red wine vinegar tsp. seasoning salt tsp. dill weed tsp. dry mustard cup parmesan cheese (grated) Salt and pepper to taste Make dressing in a salad bowl by combining all ingredients. Mix well. Tear lettuce into bite sized pieces and add to salad bowl. Toss to coat. Add croutons and cheese, toss lightly, add the remainder of the ingredients and toss. Alfred's Mock Slaw 3 32 oz. cans of sauerkraut (drained) 6 cups celery (sliced on an angle) 4 cups carrots (grated) 3 cups onions (chopped) 1 cups sugar 2 cups sour dairy cream or 1 cup light cream 1 tbsp. celery seed Cut through sauerkraut several times, stir in remaining ingredients. Cover and chill 24 hours, stirring occasionally.

Alfred's Jell-o Vegetable Salad 1 cup carrots (diced) cup celery (diced) cup radishes (diced) 2 eggs (chopped) cup olives (chopped) 2 tbsp. vinegar 1 tbsp. sugar 1 tsp. dry mustard Salt and pepper to taste 1 package lemon jell-o powder 2 cups of boiling water Dissolve jell-o powder in boiling water. Add sugar, mustard, vinegar, salt and pepper. Chill until partially set. Mix together first 5 ingredients, then mix well the chilled jell-o. Chill again for 2 hours before serving.

Alf's Cabbage Coleslaw 4 cabbages (shredded) cup Celery (diced) cup chives cup carrots (grated) cup tomatoes (sliced) Combine all ingredients. Dressing cup mayonnaise tsp. prepared mustard tsp. salt 2 tbsp. evaporated milk Mix well, pour over salad and toss.

Barbara's Cabbage and Nut Salad 4 cups cabbage (shredded) cup crushed pineapple (drained) cup almonds (chopped) cup mayonnaise Chop cabbage fine or put through a coarse food chopper. Mix all ingredients except the mayonnaise. Add mayonnaise just before serving. Serve on lettuce leaves with cheese and crackers.

Alf's Crab Cheese Salad 2 - 5 oz. tins crab (drained) cup celery (chopped) cup walnuts (chopped) 4 oz. cream cheese (softened) 2 tbsp. mayonnaise 4 tsp. lemon juice tsp. onion salt Combine crab, celery and walnuts in bowl. Mash down cream cheese with a fork in a small dish, add lemon juice, onion, salt and mayonnaise. Mix well, add to crab mixture. Lettuce can be added or serve over lettuce.

Crab Rice Salad 2 5oz. cans crab 1 cups cooked rice (cold) cup celery (chopped) tsp. parsley flakes cup black olives (chopped) 2 tbsp. mayonnaise Combine all ingredients in a bowl. Mix adding a bit more mayonnaise if needed. Add salt if needed. Serve over lettuce.

Apple Pineapple Coleslaw 3 cups cabbage shredded) 1 - 9 oz. can pineapple tidbits (drained) 1 cup raisins (chopped) 1 cup diced apples (unpeeled & washed well) 1 cup tiny marshmallows cup celery (chopped) cup miracle whip Combine together, tossing until miracle whip coats all ingredients. Serve.

Barbara's 24 Hour Salad 2 eggs (well beaten) 4 tbsp. sugar 4 tbsp. vinegar Cook above ingredients until thick, add 1 tbsp. butter. 12 oz. tin fruit cocktail (drained) 1 large crushed pineapple (drained) 1 tin of mandarin oranges (drained) Take 1 package of dream whip, whip it, and then add to the first mixture. Fold in fruit and add 2 cups of colored marshmallows.

Barbara's Egg Salad 1 lemon jell-o 1 cup hot water 1 tbsp. vinegar Pinch of salt Dissolve jell-o in hot water. Add vinegar and salt, mix well. Whip in cup miracle whip. Set in freezer. When getting firm fold in the following: 2 hard boiled eggs (chopped) cup celery (chopped) cup onion (chopped) Let set firm in refrigerator.

Boiled Salad Dressing 1 cup white sugar 1 tbsp. mustard 1 tbsp. flour cup white vinegar 4 eggs 2 cups cold water 1 tsp. salt 1 tsp. pepper Combine sugar, mustard and flour and mix well. Beat eggs well and mix in. Add water, salt and pepper. Boil until thick. * This is one of Jean Craven's original recipes past down to her son Alf.

Coleslaw 1 cup vinegar cup salad oil to cup water cup white sugar tsp. mustard 1 tsp. salt Dash of pepper 1 large cabbage (shredded) 2 or 3 medium carrots (Grated) Bring the first 7 ingredients to a full rolling boil and boil for 2 or 3 minutes. Pour over cabbage and carrots. Keep refrigerated.

Cucumber Salad with Sour Cream 1 cup mayonnaise cup sour cream cup corn oil 1 tsp. lemon juice 1 tsp. dill weed 1 tsp. sugar tsp. salt Pinch of pepper 2 medium size cucumbers (sliced) 2 to 2 cups lettuce (finely chopped) Combine mayonnaise, sour cream, corn oil, lemon juice, dill weed, sugar, salt and pepper. Mix well. Chill for hour. Arrange cucumber slices on bed of finely chopped lettuce. Top with dressing.

Gazpacho Salad 5 medium tomatoes (finely chopped) 1 green pepper (finely chopped) 2 sweet red peppers (finely chopped) 3 cucumbers (finely chopped) 2 red onions (finely chopped) 2 cloves garlic (minced) 2 cups tomato juice cup corn oil 2 tbsp red wine vinegar 1 tsp. salt 1 tbsp. lemon juice tsp. hot pepper sauce tsp. oregano leaves (dried) tsp. basil leaves (dried) cup bacon bits (chilled) In large bowl combine all ingredients. Chill several hours. To serve, garnish with chilled bacon bits. Makes 11 cups.

Honey Lemon Slaw cup miracle whip 3 tbsp. honey 1 tsp. lemon rind (grated) 3 tbsp. lemon juice 1 tsp. salt tsp. ground ginger 2 cups red cabbage (shredded) 4 cups green cabbage (shredded) In a large bowl, stir together first 6 ingredients. Add cabbage, toss to coat well. Cover and chill for 2 hours before serving.

Marinated Vegetable Salad 2 or 3 medium carrots (partly boiled & sliced lengthwise) 3 green peppers (cut in strips) 1 medium Spanish onion Sauce Prepared a day ahead. 1 can of tomato soup cup salad oil cup sugar cup vinegar 1 tsp. prepared mustard Salt and pepper to taste Pour sauce over vegetables. Refrigerate and keep. Toss in bowl when ready to serve.

Alf's Egg McMuffin 1 English muffin 2 or 3 pieces of bacon 1 piece of cheese 1 egg 1 or 2 thin slices of onion seasoning salt Salt pepper to taste Fry bacon and place on paper towel to dry off fat. Fry onion or have it raw. Toast both halves of the muffin in the frying pan. Poach the egg. On one half of the muffin place the cheese and microwave for 3 or 4 seconds to melt cheese. On the other half place the egg, bacon, onion and spices. Put both halves together. (onion can be omitted). Serve with cream cheese sauce consisting of 1 tbsp. butter, 1 tbsp. flour, 1 cup warm water, cup grated cheese and a pinch seasoning salt. Mix well. Cook until thick, pour over the muffin.

Deviled Sausage Sandwich 1 lb. farmer's sausage (cut into 1" slices) 2 small onions (quartered) 1 green pepper (chopped) 2 six-inch pita rounds Brown sausage in a large pan. Drain off fat. Add sauce ( cup chili sauce, cup water, 1 tbsp. brown sugar, 2 tsp. vinegar, 2 tsp. Worcestershire and tsp. dry mustard). Simmer covered for 15 minutes. Stir often. Add vegetables. Continue cooking until sauce is thick. Spoon onto pita halves.

Chicken Salad 1 cups chicken (cooked & cut in small pieces) 1 cup celery (diced) cup green pepper (chopped) cup pimiento (chopped) Salt and pepper to taste Mix well and then add cup of salad dressing.

Grilled Deli Deluxe 1 large bagel 1 leaf of romaine lettuce 3 slices Swiss cheese 2 slices bologna 3 thin slices salami 2 slices tomato Preheat the broiler and place an oven rack about 6" from the heat. Slice bagel in half with lettuce and top with one slice of cheese. Overlap with bologna, then salami slices. Diagonally position the cheese slices over the meat so it's completely covered. Place on a baking sheet and broil until the cheese starts to melt. Finish with tomato slices. Serve with hot mustard.

Egg Salad for Sandwiches 6 hard boiled eggs (chopped) cup onion (chopped) Radish (finely chopped) (can be omitted) 1 tsp. mustard Salt and pepper to taste Mix with cup salad dressing.

Fondue Sandwich 4 slices cooked chicken, sliced tomato or avocado 2 slices crusty bread (buttered) cup dry white wine tsp. Dijon mustard Pinch cayenne pepper cup grated Swiss cheese tsp. cornstarch Slice the chicken, tomato or avocado. Butter the bread and lightly toast before starting the fondue sauce. Pour the wine into a small heavy-bottomed saucepan and bring to a boil. Add the mustard and cayenne pepper. Toss the cheese with the cornstarch and add a handful to the bubbling wine. Stir with a wooden spoon over medium heat until the cheese begins to melt. Add the remaining cheese and continue stirring until melted and smooth, about 7 minutes. Place the chicken, sliced tomato or avocado in the bread and cover with the sauce.

Grilled Bacon Tomato and Cheese Butter 1 slice of bread, add 3 or 4 thin slices of tomato, 4 or 5 small pieces of bacon, salt and pepper to taste and cover with a slice of cheese. Place on a greased cookie sheet and put in the oven on broil, about 5 to 6" under the heat. Remove when cheese is melted. Serve hot.

Grilled Cheese Sandwich Put a slice of cheese and a thin slice of onion between two slices of bread. Salt and pepper to taste. Butter both outside slices of bread. Put in frying pan at 350F to 400F until brown on both sides. Serve hot.

Hero's Delight 1 large hero roll 3 romaine lettuce leaves 4 slices cucumber 2 7 oz. cans of solid tuna 3 slices tomato 3 slices onion cup grated parmesan cheese 3 black olives Preheat broiler. Place over rack about 8" from the heat. Slice the roll in half lengthwise and butter. Cover half with a layer of lettuce leaves and then a row of cucumber slices. Top with rounds of tuna. Position tomato slices on the tuna and hold in place with toothpicks. Add onion slices and sprinkle with cheese. Place on baking sheet. Broil until the cheese is bubbly and golden. Top with olives.

Hot Apricot & Cream Cheese Sandwich 1 125g package of cream cheese 4 slices whole wheat bread 4 dried apricots (chopped) 1 tbsp. almonds (toasted & slivered) Apricot jam Butter Generously spread 2 slices of bread with cream cheese, leaving a " border of bread. Sprinkle with apricots and almonds. Thinly spread the other slice with apricot jam and turn jam side down over the cheese layer. Generously butter the outside of each sandwich and then heat in frying pan until both sides are golden and the cheese is warm but not melted.

Hot Canadian Club 1 small ripe tomato of a green pepper Generous pinch of sugar Generous pinch of salt Generous pinch freshly ground pepper 3 thin slices whole wheat bread Dijon or hot mustard 1 large gherkin 3 slices cheddar cheese Preheat broiler. Place oven rack 4" from the heat. Slice tomato and pepper. Sprinkle tomato with sugar and seasonings. Spread bread slices with butter and mustard and then cover with a slice of cheese. Broil on a baking sheet until cheese is melted. Top with a layer with peppers and tomato. Add a cheese layer and a gherkin.

Hot Scandinavian Sandwich 1 English muffin 2 cans of artichokes, (drained) 1 7oz. can of salmon (drained) cup unsalted butter 2 tsp. lemon juice 1 tbsp. fresh dill (chopped) or tsp. dried dill weed Black pepper (freshly ground) Slice the muffin in half and toast. Lightly butter. Slice the artichokes and pat dry with a paper towel. Arrange the artichokes on the muffins. Top with salmon. Heat the remaining ingredients together and spoon over each sandwich.

Lemon-Pepper Veal Sandwich lb. veal sirloin Freshly ground black pepper tbsp. fresh lemon juice 2 tbsp. cognac Pinch of salt 2 thin slices bread Cut veal into 2 pieces. Pound to an even thickness of about ". Lightly sprinkle black peeper on top of both side and press into veal. Melt butter in a small frying pan just large enough to hold veal in a single layer. Saut until lightly browned on both sides, about 2 minutes per side. Splash lemon over top turning veal several times to coat with lemon. Have a match and roomtemperature cognac ready to Flamb immediately. Serve each piece on a buttered slice of bread. Add salt to taste.

Middle Eastern Open-Face 8 hard boiled eggs 1 cup sour cream 1 tsp. curry powder tsp. ketchup Pinch of onion powder Pinch of ginger Pinch of salt and pepper Dash of Tabasco sauce 1 large ripe avocado 3 - six-inch pita rounds Shell eggs but don't cool. Gently heat next seven ingredients together. Remove from heat and stir in chopped egg. Mash avocado and spread over pitas. Spoon the egg sauce over top. Garnish with tomatoes. Serves 3.

Minced Ham Filling for Sandwiches lb. cooked ham (minced) cup pickles (minced) 2 tsp. prepared mustard Salt and pepper to taste Mix the above with cup salad dressing.

Roquefort Beef Sandwich 8 mushrooms (sliced) 1 clove of garlic (crushed) 2 tbsp. butter 1 tbsp. dry white wine 2 tbsp. Roquefort cheese (crumbled) lb. thinly sliced roast beef (warm) 2 slices large crusty bread Saut mushrooms and garlic with butter in a small frying pan for about 3 minutes. Stir in the wine and cheese. Arrange the beef over the bread on a small dinner plate. Spoon the sauce over top.

Sukiyaki Hero 8 oz beef wing steak 2 tbsp. Soya sauce 1 tbsp. brown sugar 1 tbsp. dry sherry 1 clove of garlic (crushed) 1 onion 1 small green pepper 1 small red pepper tsp. vegetable oil 2 hero or Kiser buns Slice the steak into stripes. Marinate in a mixture of Soya sauce, sugar, sherry and garlic for 5 to 10 minutes. Meanwhile slice the onion and peppers. Heat the oil over medium-high heat in a large non-stick frying pan. Remove the meat from the marinate allowing any excess liquid to drain back into the dish. Place steak in the hot oil. Stir-fry for a minute or two. Add the vegetables and continue stir-frying for another minute or until the vegetables are tender. Spoon into the centre of the split lightly buttered buns.

Toasted Tuna Sandwich 1 - 7 oz. tin of tuna (drained) 1 egg cup green onion (chopped) tsp. seasoning salt tsp. parsley Salt and pepper to taste Mix well in a bowl. Form mixture into small patties and place in frying pan to brown on both sides. Place 1 slice of cheese on top to melt then place on a slice of toasted sour dough bread. Serve hot.

Tuna or Salmon Filling for Sandwiches 1 - 7 oz. can of salmon or tuna (well drained) cup grated onion cup celery (finely chopped) 1 tsp. lemon juice Salt and pepper to taste Drain salmon well, remove black skin from salmon, Flake apart with fork. (If tuna drain off the oil & rinse with boiling water) Put in bowl and mix well. Spread on bread or bun.

Alf's Barbecue Sauce cup ketchup cup water cup vinegar 2 tbsp. onion (chopped) 1 tbsp. Green pepper (chopped) 1 garlic clove (minced) 2 tsp. paprika 2 tsp. sugar tsp. seasoning salt tsp. celery salt Salt to taste A few drops of Tabasco sauce Combine all the ingredients together, heat to boiling and simmer 15 minutes. Use to baste steak, spare ribs, hamburger, chicken, etc. Keep refrigerated.

Alfs Barbecue Steak Marinate tsp. Seasoning Salt tsp. Garlic Powder tsp. Chili Powder tsp. Oregano tsp. Onion Powder 1 tsp. H.P. Sauce 1 tsp. Soya Sauce Combine and mix well. Rub steaks with marinate and place in refrigerator for a minimum of 1 to 2 hours. Can be left overnight. Barbecue steaks on medium high heat, turning once or twice. Handle with tongs not a fork. Cooking times for to thick steaks, Rare 3 to 5 minutes, Medium 5 to 7 minutes, Well 7 to 9 minutes. Marinate can be used on T-bone, Porterhouse, Rib or Chuck steak.

Alf's Cream Horseradish Sauce 4 tbsp. horseradish 1 tbsp. water 2 tbsp. lemon juice 1 tbsp. vinegar tsp. sugar Dash of cayenne tsp. seasoning salt 1 tbsp. onion juice cup cream (whipped) Salt to taste Mix horseradish with water, let stand 10 minutes. Add lemon juice, vinegar and seasoning. Beat gradually into whipped cream. Used with roast beef or in a sandwich.

Alf's Creamy Mustard Sauce cup dry mustard cup white vinegar cup creamy honey tsp. seasoning salt tsp. salt tsp. black pepper 1 tbsp. Worcestershire sauce 2 egg yolks (well beaten) Combine mustard, vinegar, and honey in a small sauce pan and mix until smooth. Add Worcestershire sauce, seasoning salt, salt, pepper and beaten egg yolks. Cook over low heat for 5 or 6 minutes. Do not let it boil. Gradually add cream or sour cream. to cup depending on how thick you like it.

Alf's Hollandaise Sauce 2 egg yolks (well beaten) cup butter tsp. salt tsp. pepper 1 tbsp. red pepper (finely chopped) 1 tbsp. green pepper (finely chopped) tsp. seasoning salt tsp. cinnamon tsp. oregano Dash of cayenne cup cheese (grated) 1 cup water 1. Cream the butter and add the well beaten egg yolks. 2. Add seasoning, red and green peppers, cheese and water. 3. Cook in a double boiler, boiling very gently until thick. Stir constantly. 4. Remove from heat. Serve at once with fish sticks, baked fish, cutlets, asparagus or broccoli.

Alf's Mustard Sauce 1 egg 2 tbsp. sugar tsp. salt tsp. pepper 3 tbsp. dry mustard cup vinegar 2 tbsp. butter Beat the egg in the top of a double boiler; add remaining ingredients except the butter. Bring to a boil. Boil lightly stirring until mixture thickens. Cool and add butter.

Alfs Soya Sauce cup Soya sauce 2 tbsp. H.P. sauce 1 tbsp. Worcestershire sauce 2 tbsp. Tabasco sauce tsp. Dijon mustard tsp. oregano tsp. seasoning salt tsp. poultry season tsp. ginger (chopped) tsp. celery salt tsp. chili powder tsp. fried chicken seasoning tsp. barbecue spice 1 cup flour 1 cup corn meal Salt and pepper to taste Mix all dry ingredients together. Stir in liquid ingredients. Add salt and pepper to taste. This makes a good coating for any Chinese chicken dish.

Creole Sauce 2 tbsp. butter 2 tbsp. celery (finely chopped) 1 tbsp. green pepper (finely chopper) 1 28 oz. tin of tomatoes 6 fresh mushrooms (finely chopper) tsp. seasoning salt 1 tbsp. onions (chopped) Salt and pepper to taste Dash cayenne Saut the raw vegetable in the butter and then add tomatoes, mushrooms and seasonings and simmer until thick. Serve with fish, omelet or veal cutlets.

Sweet and Sour Sauce 3 tbsp. butter of a green pepper (chopped) cup onions (chopped) 1 tbsp. cornstarch 1 20 oz. tin crushed pineapple tsp. seasoning salt 2 tbsp. vinegar 1 Soya sauce 1 tsp. ground ginger Melt butter in frying pan and saut green peppers and onions about 5 minutes. Add a little pineapple juice to the cornstarch to make a paste, stir into onion mixture. Add the crushed pineapple to the onion mixture, continuing heat and stirring as required. (About 5 minutes) Add the remaining water. Makes about 2 cups. Can be used with pork ribs, pork cutlets, chicken and chicken wings.

Cocktail Sauce 3 tbsp. chili sauce cup ketchup 2 tbsp. horseradish tsp. Worcestershire sauce 2 tbsp. lemon juice 1 tsp. salt Mix all the ingredients together and chill. Serve over seafood.

Alf's Tasty Sweet and Sour Sauce 3 cups brown sugar 1 cups vinegar 1 cups water 3 cups ketchup tsp. pepper 1 tsp. salt (or to taste) 1 cups pineapple juice 1 tsp. mustard 6 tbsp. cornstarch 2 tbsp. pickling spice 2 tbsp. Soya sauce Put all ingredients together in large kettle, except cup of water, pickling spice, cornstarch and mustard. Bring to boiling. Put pickling spice in a cheese cloth, tie and place in the kettle. Simmer for 15 minutes. Remove the spice bag. Put cornstarch and mustard in a jar, add the remaining water, shake well and pour into liquid. Let thicken. Makes about 80 ozs.

Cucumber Sauce 1 cup sour cream cup cucumber (chopped with skin on) 4 radishes, (thinly sliced) 1 tsp. pimiento (chopped) 2 tsp. prepared horseradish 1 tsp. lemon juice tsp. seasoning salt Dash of cayenne 1 tsp. vinegar Dash white sugar Combine all ingredients and chill for 1 to 2 hours. Serve with broiled or steamed fish or with fish moulds.

Mayonnaise Sauce cup mayonnaise (blend in with the mustard) tsp. mustard tsp. seasoning salt 2 tbsp. white sugar 1 tbsp. vinegar 1 tbsp. oil 1 egg yolk (well beaten) tsp. pepper Salt to taste Beat all ingredients together. Keep in a jar in the refrigerator. Used with fish, meats, vegetable, eggs, cheese dishes, sandwiches and salads.

Tarter Sauce 1 cup mayonnaise tbsp. olives (chopped) tbsp. pickles (chopped) tsp. seasoning salt tbsp. capers tbsp. parsley (finely chopped) 1 tbsp. onions (finely chopped) To the mayonnaise, add remaining ingredients. Serve with fish, scallops or oysters.

Alf's Apple Danish Slice 2 cups flour 1 cup margarine 1 tsp. salt 1 egg Milk 3 tbsp. cornstarch 3 tsp. cinnamon 1 cup sugar 8 large apples (peeled, cored, & sliced) 3 tsp. boiling water to drizzle over apple slice. Put flour and salt in a large bowl, cut in the margarine until crumbly. Separate egg. Add egg yolk and enough milk to make of a cup to make pastry. Rollout half of the pastry and place in a 10 x 16" baking pan. Mix apples, cornstarch, sugar, and cinnamon. Place on top of pastry. Drizzle boiling water over apples. Put on remaining dough shell. Cut small xs through the top shell. Brush with egg white. Bake at 350 F for 50 minutes. Make 1 cup of soft icing and when cake is cool drizzle into the xs. Icing 1 cup icing sugar 1 tsp. vanilla 1 tsp. butter Enough milk to make it on the soft side.

Alf's Date Slice cup brown sugar Pinch of salt 2 cups flour 1 egg 1 scant cup butter tsp. soda tsp. vanilla Date Paste: 1 cup chopped dates cup water 1 tbsp. sugar Cook until a paste is formed. Cream the butter and sugar. Add the egg and beat well. Add vanilla. Sift together flour, soda, and salt. Mix all together until dough is formed. Put half the dough into a 9 x 14 x 2 pan. Spread with date paste. Top with other half of the dough. Cook in a moderate oven until brown.

Alf's Irish Soda Bread 2 cups flour (sifted) 2 tbsp. sugar 2 tsp. baking powder 1 tsp. baking soda tsp. salt cup butter cup currants 1 cup buttermilk Preheat oven to 350 F. In a bowl, combine flour, sugar, baking powder, soda and salt. Cut in butter until mixture resembles fine crumbs. Stir in currants and buttermilk to make soft dough. Turn onto a lightly floured surface and knead for 1 minute. Place in a greased pie plate. Cut an "X" in the center of the loaf. Bake 45 minutes or until golden brown.

Apple Yam Delight 1 16 oz. can of Yams (drained well & cut into bite size pieces) 1 16 oz. jar apple sauce 1 tsp. ground cinnamon Topping cup brown sugar 4 tbsp. flour 1 cup rolled oats cup butter Arrange a little less than half of the apple sauce in a 9 x 9 x 2" baking dish that has been sprayed with Pam. Sprinkle with tsp. cinnamon. Spoon 3 tbsp. of the topping over the apple sauce. Evenly arrange the yams. Add the remaining apple sauce over the yams. Sprinkle remaining cinnamon on top. Add the rest of the topping on and spread evenly. Bake at 350 F for 30 to 40 minutes. Serve hot or cold with whipping cream or ice cream.

Apricot Slice 1 cup flour 1 tsp. baking powder cup butter 1 egg (beaten) 1 tbsp. milk Apricot Jam Mix all together. Pat evenly into a 7 x 12" pan. Spread with apricot jam and top with the following filling. 1 cup sugar 1 egg (beaten) cup butter 2 cups cocoanut 1 tsp. vanilla Mix well and spread on top of the jam. Bake at 350 F for 30 minutes.

Barbara's Lemon Loaf cup shortening (soft) 1 cup sugar 2 eggs (beaten) Rind of 1 lemon cup milk 1 cups Robin Hood flour (sifted) 1 tsp. baking powder Pinch of salt Mix together: cup sugar Juice of 1 lemon Cream the shortening and sugar, mix in beaten eggs and lemon rind. Sift flour and add dry ingredients. Add alternately with milk to form a creamed mixture. Bake in oven for one hour. Remove and while warm spoon lemon juice and sugar mixture over loaf.

Barbara's Peanut Butter Slice cup brown sugar cup syrup 1 cup peanut butter 1 tsp. vanilla Heat in double boiler until well melted, remove and add 2 cups of corn flakes and 1 cup of Rice Krispies. Press into the pan. Cover with caramel icing.

Butterscotch Yams 6 medium Yams (cooked, peeled, quartered) (or 2 - 17oz. cans) cup dark corn syrup cup brown sugar (firmly packed) cup of half & half milk 2 tbsp. margarine tsp. salt tsp. ground cinnamon Place yams in 13 x 9 x 2" baking dish. Bake in 325 F oven for 15 minutes. In saucepan mix remaining ingredients. Stir over medium heat until it comes to a boil and then boil for 5 minutes. Pour over yams. Bake in 350 F oven for 15 to 20 minutes. Baste often.

Fruit Slice 1 cup nuts (chopped) 1 cup dates (chopped) cup sugar cup mixed fruit peel 1 tsp. vanilla 1 tsp. lemon juice 6 tbsp. flour 1 tsp. baking powder tsp. salt 2 eggs (well beaten) Mix all ingredients together and place in a 9" square pan. Put red and green cherries alternately on top so that there will be a cherry on each slice. Bake at 350 F for 25 to 30 minutes.

Pumpkin Bread 1 cup margarine 4 cups granulated sugar 6 eggs (beaten) 3 cups canned or cooked pumpkin 1 cup cold water or coffee 5 cups flour 1 tbsp. soda 2 tsp. salt tsp. baking powder 1 cups raisins 2 cups walnuts (chopped) Cream margarine, add sugar gradually and beat well. Add eggs, pumpkin and coffee. Sift dry ingredients together. Add to pumpkin. Mix well. Stir in raisins and walnuts. Divide batter between two well greased loaf pans. Bake at 325 F for 1 to 1 hours. These freeze well.

Alfs Borscht Soup 2 cups beets 2 cups water 1 soup bone cup carrots (peeled & cut in chunks) 1 cup onions (chopped) 2 or 3 potatoes (peeled & cut in pieces) 2 cups soup stock or consomm 2 tbsp. butter 1 cup tomato juice Dash of green dill 1 cup thick sour cream (room temperature) Salt and pepper to taste Cover your soup bone with 2 cups water, add 1 tbsp. spice let simmer for 2 to 3 hours. Put beets in a pan. Cover them with water. Boil them until partially cooked. Cool and take off the skin. Cut into chunks. Put carrots and onions in another pan with water and boil them until partially cooked. Drain. In the third pan boil your potatoes. Drain. In a large bowl put 2 cups of stock from the soup bone, add the beets, carrots, onions, butter, juice and other ingredients. Let simmer fir hour. Just before serving add the potatoes and sour cream or add sweet cream and pass the sour cream at the table.

Alf's Broccoli Soup 1 - 10oz. package frozen broccoli (chopped) 1 cup light cream 1 cups milk 2 beef bouillon cubes 1 tsp. onion (minced) tsp. salt Dash of pepper and nutmeg 1 tbsp. margarine Melt margarine in large saucepan and brown onions over medium heat. Add broccoli and cook until just heated. Add milk, cream, beef cubes, nutmeg, salt and pepper. Cook 5 to 10 minutes. Force through a fine sieve. Cook again over medium heat, stirring occasionally until heated, about 5 to10 minutes. Serve with croutons.

Alfs French Onion Soup 3 onions (sliced) 2 cans consomm 2 cups wine 2 tbsp. butter 1 tsp. Worcestershire sauce 1 tsp. Mrs. Dash extra spicy Salt and pepper to taste In frying pan cook onions in butter until golden brown. Place onions in a large pan with consomm, wine and spices. Heat until boiling, reduce heat, cover and simmer for 1 hour. Place in bowls, cover top of each with 1 slice of toast cut in small pieces. Cover with Mozzarella cheese. Microwave long enough to melt cheese. Serve hot.

Alf's Asparagus Soup 1 lbs. fresh asparagus 3 tbsp. butter 4 tbsp. flour 3 cups chicken broth (simmer) tsp. salt Ground black pepper to taste tsp. Worcestershire sauce 1 cup of half and half milk Wash the asparagus. Cut off and discard any woody ends. Remove the tender asparagus tips and reserve. Cut the stalks and tips into 1" pieces. In a large saucepan heat the butter. Stir in the flour and simmer 2 minutes. Add in the hot broth gradually stirring with a wire whisk until smooth. Add the asparagus stalks, salt, pepper and Worcestershire sauce. Simmer slowly 20 to 25 minutes or until the asparagus is tender. Puree the soup in a blender and pass it through a sieve to remove the stringy parts of the asparagus. Re-heat the soup. Add the asparagus tips and milk. Simmer slowly about 7 or 8 minutes.

Alfs Fresh Tomato Soup 2 or 3 large tomato (chopped) 1 540 ml can tomato 3 bay leaves 4 tbsp. butter tsp. paprika Salt and pepper to taste 2 tbsp. flour 2 or 2 cups of half and half milk cup onion (chopped) Melt 2 tbsp. of butter in frying pan. Cook onion until golden brown. In a large saucepan add tomatoes, the rest of the butter and spices. Cook at low boiling temperature for 20 minutes. Remove bay leaves. Add flour, salt and pepper, stirring until the flour is blended in. Mash the tomatoes down with a potato masher and then add the half and half. Let simmer for 15 to 20 minutes. Serve. Some people like to put it through a sieve but this takes away the best part of the tomatoes.

Alfs Mushrooms Soup 4 tbsp. butter 1 lb. fresh mushrooms (thinly sliced) 2 tbsp. flour 6 cups beef broth (heated) 1 egg yolk combined with 2 tbsp. cream Juice of 1 lemon cup onion (finely chopped) Heat the butter in a large saucepan and saut' the mushrooms and onion over medium heat for 3 or 4 minutes. Stir in flour and cook 2 minutes. Add the hot broth gradually, stirring constantly. Season with salt and pepper and simmer slowly for 10 minutes. Just before serving stir in the egg yolk mixed with the cream and juice. Heat the soup once more but do not allow it to boil.

Alf's Turkey Soup 2 cups turkey (cooked & chopped) 2 tbsp. butter 1 medium onion 1 cup celery (diced) 3 large carrots (sliced) 2 tbsp. flour 3 cans of turkey or chicken broth 3 potatoes (peeled & diced) cup peas tsp. thyme 1 tsp. poultry seasoning Salt and pepper to taste In a frying pan heat butter and cook onion and celery for 1 or 2 minutes. Remove from heat and put in large saucepan on the stove. Add flour and cup of broth and heat on low heat stirring until there are no lumps left in the flour. Add the rest of the broth. Bring to a boil. Add turkey, potatoes, carrots and spices. Cook until potatoes and carrots are done. Add peas. Cook another 5 minutes. Serve.

Avocado Cream Soup 2 tbsp. butter 2 tbsp. finely chopped shallots clove garlic, (crushed) 2 cups chicken broth or bouillon cup dry white wine 4 potatoes 2 egg yolks 1 cups table cream lb. shrimp (shelled)(fresh or frozen) 1 large ripe avocado Generous pinch of white pepper Melt butter in a large saucepan. Add shallots and cook about 2 minutes. Stir in wine, broth and pepper. Peel potatoes, cutting them into 1" pieces. Add to the simmering broth as they are peeled. Cover and simmer for 25 minutes or until potatoes are almost tender. Beat the egg yolks and cream together. Gradually stir into the hot mixture, stirring over low heat until slightly thickened about 7 minutes. Puree thickened cream mixture with half of the potatoes. Return to the pan containing remaining potatoes. Rinse shrimp with cold water to remove ice crystals just before you are ready to serve and add to piping hot potato mixture. Bring almost to a boil, about 2 minutes, to cook the shrimp. Meanwhile dice avocado into soup bowls and spoon soup over top.

Celery Soup 1 cups celery (chopped) 1 cup chicken broth 1 tbsp. butter 1 tbsp. flour Salt to taste 1 bay leaf 1 cup water 1 tsp. celery salt tsp. thyme Put all ingredients in a large saucepan except the milk. Bring to a boil, turn down the heat and simmer for 1 hour. Take out the bay leaf, add milk and simmer for 15 minutes. Serve hot.

Green Pea Soup lb. dried split peas 5 cups chicken broth 2 tbsp. butter 2 onions (finely chopped) 1 carrot (chopped) 2 stalks celery (chopped) 1 tsp. sugar 1 tsp. dried mint tsp. salt Fresh ground black pepper cup heavy cream 3 tbsp. butter 3 slices of bread (cut into croutons) Wash the peas. Place in a bowl, cover with cold water and soak for 8 hours. Drain and rinse peas, add chicken broth. Bring to simmering point over low heat. Cover and cook for 1 hour until peas are tender. Heat the butter, saut onions, carrots and celery for 5 minutes. Add to saucepan with peas. Add sugar, mint, salt and pepper. Continue cooking for 20 minutes. Puree the soup in a blender. Strain into a saucepan. Add the cream and heat 2 minutes until cream is hot. Fry croutons in hot butter. Drain on paper towel. Garnish the pea soup with the croutons.

Hamburger Soup with the Craven Touch 1 lbs ground beef 1 large onion (chopped) 3 or 4 carrots (sliced) 1 can of tomatoes with juice 1 can of kidney beans with juice 2 cups macaroni 2 or 3 bay leaves 1 can of consomm soup 2 bottles of beer 2 tsp. seasoning salt 2 tsp. parsley flakes Salt and pepper to taste 1 tsp. chili powder Cook ground beef and onions in frying pan until brown. Drain of fat. In a large pot boil the carrots until partially done. Drain. In a large saucepan add all ingredients except the macaroni. Simmer for 2 hours. Add macaroni and simmer for 5 to 10 minutes longer. Serve.

Pasta Soup 1 lbs. cross rib steak (boneless) 3 large carrots (peeled and cut small) 1 large onion (chopped) 1 can of beef broth 1 beef oxo cube 2 bay leaves tsp. allspice 1 tsp. parsley flakes Salt and pepper to taste 2 cups wine 2 cups noodles In frying pan with a good tbsp. of butter, fry the meat until no blood is seen. Remove the meat from the frying pan and cut into small pieces. Put the meat in a large pan along with the carrots, onion, spices, broth, oxo and wine. Boil on low for hour. Turn down and simmer for 1 hours. Remove the bay leaves. Add the noodles and more wine or water if needed. Bring to a boil, turn down and simmer for 15 minutes.

Alf's Brown Sugar Sauce cup brown sugar 1 tbsp. cornstarch 1 cup water 2 tbsp. butter tsp. vanilla Mix sugar and cornstarch thoroughly, add cold water and butter. Cook over medium heat stirring constantly until there is no taste of raw starch. Remove from heat stir in vanilla. Makes about 1 cup.

Alf's Hard Sauce

cup of soft butter 2 cups icing sugar 1 tsp. brandy or rum Cream butter and add sugar gradually. Add the brandy or rum. Chill. Makes 2 cups. Serve with puddings.

Barbara's Hard Sauce cup soft butter cup light corn syrup 1 egg (separated) 1 tsp. vanilla 1 tsp. almond extract Beat egg yolk until light; add cup corn syrup gradually while beating. Beat the egg white until stiff but not dry. Gradually add remaining corn syrup. Fold in flavoring. * This is one of Fran Murray's (Frances) original recipes, brought over from England, past down to her daughter Barbara.

Plum Sauce 1 cups red dessert plums cup sugar tsp. cinnamon 3 tsp. brandy Finely grated rind and juice of 1 orange Cut plums in half and remove stones. Place in saucepan with cup cold water. Bring slowly to a boil, cover and simmer until the plums are soft. Remove from heat and set aside to cool. Once cool, puree the plums and juice in a blender. Return mixture to a saucepan and stir in orange rind, orange juice, sugar, cinnamon and brandy. Mix well. Maybe used hot or cold.

Sauce For Puddings And Ice Cream 1 cup brown sugar 1 tbsp. cornstarch cup cold water 1 cup boiling water 2 tbsp. butter 1 tsp. vanilla Dash of salt 1. Mix sugar and cornstarch thoroughly. Add cold water and stir to a thin paste. Add to hot liquid. 2. Cook with constant stirring until there is no taste of raw starch. Add butter. Let cool and add vanilla. 3. If you want chocolate sauce, add 1 blocks of chocolate to the hot liquid stirring well. If too thick add a little water.

Alfs Fried Potatoes Take 3 or 4 large potatoes, peel, cut in half, put in pot to boil. Boil potatoes until they are half done. Dry with paper towel, cut thick slices. Put potatoes in frying pan at 350 with cup of oil and salt and pepper to taste. Cover and cook for 5 to 7 minutes. Turn potatoes carefully, cook uncovered another 10 minutes. Lay out on paper towel. Sprinkle with seasoning salt. Serve hot. Can also be served with the following cheese sauce. cup margarine cup flour 1 cups cream 1 tsp. salt 2 cups shredded process cheese Melt margarine over low heat in saucepan, do not let brown. Stir in flour to make a smooth paste. Add milk and cheese and cook quickly, stirring constantly. If sauce is too thick add more milk. When sauce starts to bubble and thicken remove from heat. Add salt. Pour over potatoes when hot.

Alfs Harvard Beets 8-10 medium beets (cooked & skinned)(reserve water) cup sugar tbsp. cornstarch tsp. salt cup wine vinegar cup water 2 tbsp. butter Dash of pepper Cut beets in cubes. In saucepan combine sugar, cornstarch and seasonings. Add water, vinegar and butter. Cook and stir till mixture thickens. Put beets in sterilized jars, pour sauce over and seal.

Alfs Old Fashioned Baked Beans 1 lb. white beans 1 smoked salted pork hock lb. bacon (fried) 1 cups onions (chopped & fried) 1 cup celery (chopped & fried) 1 tsp. soda 1 tbsp. mustard 3 tbsp. molasses cup brown sugar tsp. seasoning salt tsp. salt (or salt to taste) tsp. pepper (or pepper to taste) 1 cup tomato sauce 1 cup tomato Pick over beans, rinse and cover with water to soak overnight. Drain beans, cover with fresh water and soda and add pork hock. Boil gently for an hour. Drain and save water. Skin pork hock and cut meat into pieces. Place meat, onion, celery, and bacon in an oven dish, and pour in beans. Sprinkle with seasoning salt, salt, pepper and mustard. Spread the brown sugar over the top and add molasses, tomato sauce, tomato and hot bean water to cover. Bake covered for 3 hours at 300 F. Add hot water if necessary.

Alfs Potato Cakes 2 to 3 cups of mashed potatoes 1 egg tsp. parsley flakes Salt and pepper to taste Mix mashed potatoes with a beaten egg, add salt, pepper and parsley flakes. Shape into patties. Dip in flour and place in a well greased frying pan to brown both sides.

Alfs Potato and Crab Cakes 2 to 3 cups mashed potatoes 1 to 1 cups flour 2 tbsp. cream 2 eggs 1 tsp. baking powder 4 tbsp. butter (melted) 2 tins crab (drained well) Sa1t to taste Combine potatoes, eggs and cream. Mix in dry ingredients. Add crab and butter. Mix well, should be soft enough to make patties. Add milk or flour if necessary as the water content of potatoes varies. Roll " thick on floured board. Cut with round cookie cutter. Cook in oven at 350F to 375F for 15 to 20 minutes on a greased cookie sheet.

Alfs Stuffed Potatoes cup cheese whiz (can use cup) 2 potatoes (halved) 1 tbsp. butter 1 egg 1 tbsp. onion (finely chopped) Salt and pepper to taste Use left over baked potatoes cut in half length-wise, scoop potato out of the skin. Mash the potato and add salt and pepper to taste. Beat the egg well and add with the butter, onion, and cheese whiz to the mashed potato. Refill the potato shells. Sprinkle with a little paprika or parsley flakes. Heat in the microwave for 1 to 1 minutes before serving.

Alfs Stuffed Tomatoes cup boiled rice cup ground meat 2 tsp. flour 2 tsp. butter cup rich milk 1 tbsp. grated Parmesan cheese tsp. grated onion Salt and pepper to taste Cut of the top of tomatoes and scoop out the inside. Mix the flour, salt, pepper, butter and milk in a saucepan on the stove until it begins to thicken. Remove from heat and add the rice, meat and onion. Fill the tomatoes with the mixture and sprinkle the top with cheese. Place on a greased baking sheet and bake at 350F for 30 minutes or until done.

Alfs Asparagus Delight 1 cup cracker crumbs 2 large cans asparagus (drained) tbsp. butter 2 tbsp. flour cup grated sharp cheese 1 cup milk tsp. Worcestershire sauce Spray casserole dish with Pam, line with crumbs. Add asparagus. Mix butter, flour and milk, cook in saucepan until thick, stirring constantly. Fold the cheese into the sauce and pour over asparagus. Top with remaining crumbs. Bake at 375F for 20 to 25 minutes.

Alf's Creamed Onions 2 large onions (1 to 2 lbs.) sliced. In frying pan add 1 tablespoon of butter, heat and add onions. Fry until golden brown. Add salt and pepper to taste, and 1 teaspoon seasoning salt. Put 1 tablespoon of flour in a jar, add 1 tablespoon soft butter and 1 cup half and half cream. Shake and pour over onions, let thicken. Serve hot.

Alfs Fried Mushrooms Alf, I prefer the wild mushrooms but they are hard to find. Take 2 to 3 lbs. of mushrooms, wash and then dry in a paper towel. Slice into to pieces. Heat frying pan to 350F or 400F, pour the mushrooms in and cook them until the moisture is gone and they begin to turn brown. Seasoning with salt, pepper and seasoning salt. They can be served on toast or take a cup of cream with 1 tsp. cornstarch, heat to thicken, pour over the mushrooms and serve with toast.

Alf's Fried Onions 2 large onions (1 to 2 lbs.) sliced. In a frying pan put 2 or 3 tablespoon of butter or oil, heat and add onions. Fry until golden brown. Remove and add teaspoon of salt, seasoning salt, teaspoon of pepper. Serve hot.

Alf's Mashed Potatoes Wash, pare and take the eyes out. Let stand in cold water for 1 hour. Boil in salted water until tender. Drain and mash. Four each 6 medium size potatoes add: 2 tbsp. butter 1 tsp. salt tsp. pepper 4 tsp. hot milk Beat with a whisk until creamy. Serve hot. To keep potatoes nice and white add 1 tsp. of lemon juice to 1 cups of potatoes.

Alf's Potato Pancakes 4 to 6 potatoes (pared, cooked) or left over potatoes cup all purpose flour (or more if needed) 1 small onion (finely chopped) 1 or 2 eggs 1 tsp. seasoning salt 1 tsp. salt tsp. pepper Mix the ingredients together, form into round patties. Heat frying pan to 350, lightly grease it and then gently drop the patties in. Cook until golden brown on both sides. Serve hot.

Avocado To bake; peel off the skin, cut the avocado in half and remove the stone. Slice thin and place in a buttered baking dish. Sprinkle with lemon juice and desired

seasonings. Cover with chicken breast, white sauce, bread crumbs and butter. Bake at 375 F for 45 minutes.

Alf's Stuffed Mushrooms 1 lb. medium mushrooms 1 small onion (chopped) small green pepper (chopped) cup ham (chopped) 3 tbsp. butter 3 tbsp. tomato sauce 1 cups bread crumbs tsp. salt tsp. pepper tsp. ground turmeric 1 tsp. parsley (finely chopped) Wash mushrooms and remove stems. Mix meat, bread crumbs, onions, green pepper (chopped fine) and seasonings. Cook in a saucepan in melted butter for 3 to 5 minutes. Add tomato sauce to mixture to moisten. Spoon the mixture into mushroom caps. Bake uncovered in oven at 350F for 15 minutes.

Baked Beans 1 to 2 cups of beans soaked overnight. Wash and cover with clear water. Boil until cracked and then add tsp. soda. Drain. Keep fluid and then mix with: 1 tbsp. molasses 1 tbsp. mustard 1 tsp. salt Put in enough water to cover well. Add pork or smoked ham. Bake in oven about 4 hours at 250 F to 300 F.

Beets in Sour Cream cup sour cream tsp. sugar 1 tbsp. vinegar 1 tsp. minced green onions Salt to taste Dash of cayenne Combine the above ingredients and mix well. Add to 2 cups of cooked beets (halved). Heat slowly, stirring now and then to coat each beat evenly.

Cauliflower Casserole 1 medium cauliflower 1 cup peas 1 can cream of celery soup mixed with cup milk cup butter 2 tbsp. flour 1 cup Swiss or sharp Cheddar cheese (shredded) Salt and pepper to taste cup soft bread crumbs Wash cauliflower, break into small pieces and cook in a little water with salt until tender. Drain well. Place half the cauliflower in a casserole dish with half the peas, half the celery soup half the butter and flour. Put half the cheese on top. Repeat adding the salt and pepper. Sprinkle the bread crumbs on top. Bake at 350 F for 15 to 20 minutes.

Dill Potatoes Pare 1 pounds (about 15 tiny) new potatoes and cook in boiling salted water until tender. About 15 to 20 minutes. Drain. Melt 1 tbsp. butter and blend in: 2 tsp. all purpose flour tsp. salt tsp. dried dill weed 1 tsp. snipped fresh dill weed Add cup milk and cup light cream. Cook and stir over medium heat until mixture thickens. Reduce heat, add potatoes and heat through. Sprinkle with additional dill weed.

Glazed Sweet Potatoes 1 - 3 oz. package orange flavored gelatin cup brown sugar Dash of salt 1 cup boiling water cup margarine 2 1 lb. cans vacuum packed sweet potatoes In a large skillet, dissolve gelatin, brown sugar, and salt in boiling water. Add butter and bring to a boil stirring constantly. Add potatoes and simmer about 15 to 20 minutes basting frequently until syrup thickens and potatoes are glazed.

Herbed Potato Souffl 4 eggs 1 cup milk Generous pinch of: Dry mustard Cayenne pepper Salt Freshly grated nutmeg 1 cups hot or cold mashed potatoes 1 cup grated Swiss cheese 3 green onions including tops (thinly sliced) Separate the eggs placing the whites in a mixing bowl and the yolks in a saucepan along with the milk and seasonings. Whisk until mixed and then add the potatoes and cheese. Heat, gently stirring constantly until the mixture becomes fairly smooth and the cheese is melted. Don't let it boil. Stir in the onions. Check taste to see if mixture is bland, if so add another pinch of all the seasonings. It should have a mild but full flavor. Preheat oven to 325 F. Butter a 5 cup souffl dish. Beat the room temperature egg whites until they hold soft peaks when the beaters are lifted. Don't beat until stiff. Fold into the warm potato mixture. Gently and quickly fold together. Turn into souffl dish, smooth the top. Bake uncovered for 1 hour on until puffed and golden. Serve immediately after removing from oven.

Marinated Mushrooms and Artichoke cup corn oil cup red wine vinegar cup water 1 large garlic (sliced) 10 pepper corns 1 lb. small fresh mushrooms (thinly sliced) 1 red pepper (cut in strips) 1 - 14 oz. can of artichoke hearts In a bowl mix together the first five items. Add the red pepper, mushrooms and artichoke hearts. Chill over night. Drain well and remove the pepper corns before serving.

Navy Baked Beans 2 lb. navy beans (washed) 1 tsp. soda 1 medium onion (chopped) 1 tbsp. salt 4 tsp. cider vinegar 1 tsp. prepared mustard cup brown sugar cup molasses cup tomato ketchup Pepper to taste lb. pork (cut in cubes) Wash beans thoroughly and place them in a 4 quart saucepan. Add enough water to cover 2" above the beans. Soak overnight. Drain. Cover with fresh water and soda, Bring to a boil and boil gently for 1 to 1 hours. Drain but keep bean water. Place onions in the bottom of a casserole dish with the seasonings. Add ketchup, hot beans and pork with enough hot bean water to cover. Bake covered for 6 hours at 300 F. Add more hot water if needed.

Onions and Carrots 12 raw medium carrots cup onions (chopped) 1 tbsp. parsley flakes (dried) cup melted butter Peel and wash carrots. Cut into 4" long sticks. Place in saucepan with a little salt and water to cover. Boil until carrots are tender. Meanwhile, fry onions in frying pan with 2 tbsp. butter. Remove when pale yellow in color. Add parsley flakes and the remaining butter. Add to cooked carrots, mix well and serve. Alf's Scalloped Potatoes 1. Begin with 5 or 6 medium potatoes, pared, eyes cut out, and rinsed in cold water and then cut potatoes into " slices. 1 large onion peeled and sliced. 2. In a buttered baking dish place in a layer of potatoes, a layer of finely sliced onions, salt, pepper, sprinkle with flour, dot with small pieces of butter. 3. Repeat 1 or 2 more times ending with a thin layer of potatoes on top. 4. Pour in hot milk until dish is full. 5. Bake at 325 F for 1 hour. Add more milk if needed. Sour Cream Cauliflower 1 medium cauliflower (broken in pieces) tsp. salt 10 oz. cream of onion soup 1 cup sour cream cup margarine 1 cups bread crumbs Cook cauliflower in salted water until tender. Place in a shallow casserole dish (1 quart). Mix soup with sour cream and spoon over the cauliflower. Melt butter in small saucepan. Stir in crumbs. Spread over top. Bake uncovered at 350 F for 15 to 20 minutes until browned and bubbly hot. Serves 5 to 6.

Stuffed Green Peppers 6 green peppers 2 tbsp. flour tsp. salt 2 tbsp. butter 1 cup rich milk 1 cups ground meat tsp. onion (chopped fine) cup bread crumbs (buttered) cup pecans (toasted chopped) Select peppers of suitable size and shape. Cut off the tops, remove seeds and membrane. Make white sauce from the next 4 ingredients, add meat, onions. Fill the peppers with the mixture, cover with buttered crumbs and pecans. Place on a baking sheet add a little hot water to about inch depth. Bake in oven at 350 F for 30 minutes.

Stuffed Tomatoes 4 tomatoes (large, firm & ripe) Salt and pepper to taste 1 cup dry bread crumbs cup grated Parmesan cheese 1 tsp. parsley flakes tsp. basil tsp. oregano cup butter (melted) Tomato pulp Cut tomatoes in half crosswise. Scoop out inside and reserve pulp. Sprinkle tomato halves with salt and pepper. In a small bowl mix bread crumbs, cheese, parsley, basil and oregano with reserved pulp. Add melted butter to crumb mixture. Stir to mix. Spoon the mixture into the tomato halves. Arrange on greased baking sheet. Bake 350 F for 20 to 25 minutes.

Wild Rice and Mushrooms 1 cup uncooked wild rice 4 oz. mushrooms (sliced, about 1 cups) 2 green onions (thinly sliced) 2 tbsp. margarine 2 cups water cup dry white wine 1 tsp. salt tsp. pepper 1 cup Monterey Jack cheese (shredded) Cook and stir wild rice, mushrooms and onions in margarine over medium heat until onions are tender, about 5 minutes. Stir in water, wine, salt and pepper. Heat to boiling stirring occasionally, reduce heat, cover and let simmer until rice is tender, about 50 minutes. Drain if necessary. Stir in cheese. Serve hot.

Yams with Orange Sauce

6 yams (medium) 1 cup orange juice cup brown sugar cup white sugar 2 tbsp. butter 2 tbsp. cornstarch Salt and pepper to taste 1 tsp. grated orange Bake yams in moderate oven at 375 F until tender, 45 minutes to 1 hour. Remove skins and slice into greased casserole dish. Combine remaining ingredients and pour over yams. Bake in oven at 350 F for 30 minutes. Serves about 8.

Zucchini Fritters cup fine dry bread crumbs 2 tbsp. grated Parmesan cheese 1 tsp. onion salt tsp. garlic powder 2 egg whites (well beaten) 1 tbsp. water 1 cup corn oil lb. zucchini cut into 2 thick In a medium bowl, mix together bread crumbs, cheese, onion salt, and garlic powder. In a small bowl, mix together well beaten egg whites and water. Pour cup corn oil into pan, heat to 375 F. Dip zucchini sticks in egg mixture, then coat with crumb mixture. Carefully add to oil, fry about 1 minute and then turn over, fry until crisp and lightly browned. Add more oil when needed. Drain on paper towel. Will make about 4 dozen.