Mom (Barbara Carter) was always working on a project.  She especially liked family history and cooking.  She combined these two in several versions of family cookbooks that she put together.  Some were printed and distributed to the family, and some were still in her files.  Most of these haven't been on the Maystar before, though there are some familiar ones here.

NEW ENGLAND

NEW ENGLAND CLAM CHOWDER
2 cups diced potatoes
2/3 cup diced onion
2/3 cups diced celery
4 slices bacon, diced
4 cups water
2 tsp. Salt
3 cups clams, ground or 4 cans (6-1/2 oz. ea.) chopped clams, drained
2 cans evaporated milk
salt and pepper to taste
butter, paprika and chopped chives

In heavy saucepan, saute bacon, onion and celery until bacon is crisp and onions are golden.  Add potatoes, water and salt. Bring to a boil and simmer until vegetables are tender. Add clams and evaporated milk; season with salt and pepper and heat through.  Pour into bowls, add dab of butter, sprinkle of paprika and chives.

CATHERN'S CRANBERRY SALAD

1 - 12 oz. pkg of cranberries
4 to 5 apples
1-1/4 cup sugar
1- 10 oz. bag of miniature marshmallows
1 cup chopped walnuts
1 pint whipped cream or whipped cream substitute

Mix all ingredients together and freeze.


BAKED FINNAN HADDIE
(Yankee Cookbook - Liberty Cafe, Boston)

Order a split smoked haddock (not individual fillets) cut in individual servings.  Place skin side down in shallow baking dish and add enough rich milk to partially cover fish.  Dot with butter. Sprinkle with pepper. Place shallow pan under flame of pre-heated broiler and broil until fish is tender, about 20 minutes.  Baste with hot milk before serving. Allow 1/2 lb. fish per person. Milk remaining in pan makes a delicious bouillon.


PANNED OYSTERS

1 pint oysters
4 Tbsp. butter
2 Tbsp. lemon juice
pepper
salt
lemon slices
Worcestershire sauce (if desired)

Drain oysters, place in heavy frying pan with butter and cook over a low fire until the edges curl.  Add lemon juice, salt and pepper to taste. A dash of Worcersteshire may be added if desired. Serve on hot toast.




SCALLOPED OYSTERS

1/2 cup bread crumbs
1 cup cracker crumbs
1/4 cup melted butter
1 pint oysters, drained
salt and pepper
4 Tbsp. oyster liquor
2 cups rich milk or cream

Mix bread and cracker crumbs and stir in melted butter.  Put a thin layer of crumbs in bottom of buttered, shallow baking sih; cover with oysters and sprinkle with salt and pepper.  Add half of the oyster liquor and milk or cream; cover top with remaining crumbs. Bake 20 min. at 400 deg. Serves 4.



SALT PORK AND MILK GRAVY

1/3 lb. Salt pork
2 Tbsp. Butter
1/4 cup yellow cornmeal
1/4 cup plus 2 Tbsp. Flour
1 cup cream
1/2 cup milk
Pepper to taste

Slice pork into pieces about 1/2 inch thick.  Place in frying pan full of water. Bring to a boil and simmer for about 5 minutes.  Drain. Rinse in cold water. Pat dry.

Over medium heat, melt butter in large skillet.  

Combine cornmeal and 1/4 cup flour.  Dip slices of salt pork in mixture, then fry in butter.  Turn slices as they fry, cooking 6 to 8 minutes until they are brittle and golden brown.  Remove from skillet and drain an paper towels.

Remove all but 2 to 3 tablespoons of fat from skillet.  Over medium heat, gradually sprinkle in remaining flour, stirring constantly.  When smooth, gradually add cream and mmilk. Lower heat and cook, stirring constantly, for 5 minutes or until thick and smooth.  Add pepper to taste. To serve, spoon gravy over salt pork. About 4 servings.


EASY NEW ENGLAND BOILED DINNER

1 can corned beef
6 to 8 new potatoes
3 to 4 carrots
1 or 2 onions, chopped
1 medium cabbage

Wash and cube potatoes.  Peel or scrape and dice carrots.  Combine potatoes, carrots and onions and cook until almost tender.  Slice cabbage finely and add to mixture with the canned corn beef. Cook for about 15 minutes or until cabbage is just tender and flavors combined.  The traditional version includes beets, but for this short cooking version, they are not practical.


RED FLANNEL HASH
3/4 pound beets, peeled and diced
1/4 cup unsalted butter
1 small onion, chopped
1-1/2 lbs. Potatoes, diced
2-4 pound corned beef, shredded
salt and pepper

2 Tbsp. Butter

Place beets in heavy saucepan.  Add enough water to cover. Simmer until just tender, about 10 minutes.  Drain.

Melt 1/4 cup butter in heavy large frying pan over medium heat.  Add onion and cook until golden brown. Add potatoes. Cover and cook until tender, stirring occasionally.  (About 25 minutes.) Transfer to large bowl. Mix in beets and corned beef.

Melt 1 tablespoon butter in frying pan.  Form hash into patties and brown on each side.(About 5 minutes per side.)  If desired, after browning on bottom side, reverse, make well in center of patty and crack an egg into well.  Cover and cook until eggs are soft cooked, about 8 minutes.


AMERICAN CHOP SUEY
This is a favorite at potlucks in New England.

1 lb. Hamburger
1 can cream of mushroom soup
1 can Chinese vegetables
1 cup water
1 cup chopped onion
1 cup chopped celery
1/2cup raw rice
1/8 c. soy sauce
………………..
1 can Chinese noodles

Saute onion and hamburger.  Add rest of ingredients. Bake at 350 degrees for 1 hour.  Serve over noodles.

BAKED BEANS:
Baked beans and brown bread were often cooked on Saturday to be served on Sunday, so that no cooking was required on the Sabbath.

VERMONT BAKED BEANS
3 cups soldier or yellow-eyed beans
1/2 cup maple syrup
2 Tsp. Dry mustard
1 lb. Salt pork

Soak beans overnight.  In the morning cook salt pork until just tender.  Place beans in bean pot. Slice pork in to several pieces. (Pork is placed on top of beans.)  Sprinkle mustard and maple syrup over beans and pour enough of the bean liquid to cover beans.  Save a bit in case the beans bake dry. Place in slow oven and bake 4 to 5 hours, adding a bit more liquid if necessary.  Bake uncovered for the last hour or so so that it all browns nicely.

Variations:  substitute 1/3 cup molasses and 1/4cup brown sugar for maple syrup.  A medium onion, sliced can be added. 1/2 lb. Bacon bits or ham bits can be used in the place of the salt pork.  

EASTERN: NEW YORK, NEW JERSEY

When you mention "New York", many people think only of the busy, crowded but exciting area of New York City.   Many areas in New York state, however, are green, peaceful and uncrowded. The Dutch settlers were interested in the good life, which included good food and plenty of it.  New York City has many ethnic groups and you can find food from almost any nationality.

BAGELS -- THESE ARE FROM BELVA AND MY ORIGINAL BREAD CHAPTER

1/4 cup butter or margarine
1-1/2 Tbsp. Sugar
1/2 cup scalded milk
1/2 ounce salt
1 Tbsp. Dry yeast (1 pkg.), dissolved in 1/2 cup lukewarm water
1 egg white, beaten
3-1/2 cups flour
…………………..
1 egg yolk
1 Tbsp. Water

Measure butter or margarine, sugar and salt into a large bowl.  Pour scalded milk into the bowl and stir to melt the butter and dissolve the sugar and salt.  When cooled to lukewarm add yeast which has been dissolved in 1/2 cup lukewarm water. Stir in beaten egg  white and sifted flour, mix well. Turn dough out onto a floured board or counter and knead until smooth and satiny.  Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled in bulk.

Divide dough into about 24 pieces.  With floured hands, roll each piece between the palms into a rope about a half inch in diameter and six inches long.  Pinch ends together securely, forming a ring. Place on board to let rise briefly. Heat water to a boil in a saucepan, then reduce heat to just below a boil.  Add rings of dough one at a time. Let them cook a half minute on each side. Remove with slotted spatula and place on a greased baking sheet.

Beat egg yolk with the tablespoon of water.  Brush this over each ring on the baking sheet.  Bake at 400 degrees for 30 minutes. Let cool.

CHICKEN SOUP WITH MATZO BALLS
1 four pound stewing chicken
2-1/2 quarts water
2 onions, cut up
1 leek, sliced
3 stalks celery, diced
1 Tbsp. Salt
1/4 tsp. Pepper
2 carrots, sliced
1 parsnips, sliced
4 fresh dill heads or 1/4tsp dried dillweed

1 recipe Matzo Balls

Place chicken in large sauce pan or Dutch oven.  Add water and onions, leeks, celery, salt and pepper.  Bring to a boil. Reduce heat; simmer covered for 1-1/2 hours or until chicken is almost tender.  Add carrots and parsnips and cook 30 minutes more or until vegetables are tender. Remove chicken; refrigerate meat for another use.  Strain vegetables from broth. Strain broth and return vegetables. Add parsley and dill if desired. Heat through. Serve with matzo balls.

MATZO BALLS
1 cup Matzo meal
1 tsp. Salt
dash pepper
4 slightly beaten eggs
1/4 cup chicken fat
1/4 cup carbonated water
Combine Matzo meal,salt and pepper in mixing bowl.  Add eggs and chicken fat. Stir in carbonated water.  Cover and chill at least 2 hours. With wet hands, shape dough into 1 inch balls.  Carefully drop dough into gently boiling salted water. Cover, simmer 30 minutes or until matzo balls test done.  (They should be light and cooked all the way through.) Do not uncover pot until end of cooking. Remove carefully with slotted spoon.  Makes about 30 balls.

CAESAR SALAD -- BONNIE ATKINS
Caesar Dressing:
1/4 cup olive oil
1 garlic clove, minced
4 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. fresh green pepper

Mix all ingredients together.
Salad:
8 cups torn Romaine lettuce
1 cup croutons
1/2 cup grated parmesan cheese

Toss Romaine with Caesar dressing until coated.  Add croutons and cheese; toss lightly.

BUFFALO WINGS: BARBARA CARTER

Buffalo Wings were so named because they were first served at the Anchor Bar in Buffalo, New York.  They were our guests' favorite appetizer at our annual Black Point Christmas party.

18 to 24 chicken wings
1/2 cup unsalted margarine
6 Tbsp. hot pepper sauce
Cayenne pepper use a dash for mild, 1/8 tsp. for hot and 1/4 tsp. for red hot wings

Celery sticks
Blue cheese dressing

Preheat oven to 425 degrees.  Place wings on rack in baking pan.  (Lining it with foil makes cleanup easier.)  Bake for 10 minutes. Remove pan from oven and reduce heat to 400 degrees.
Combine margarine, hot pepper sauce and cayenne.  Brush a small amount of it onto wings. Bake wings for 10 to 12 minutes or until crispy and cooked through.  Pour remaining sauce over wings. Serve with celery sticks and blue cheese dressing on the side

PENNSYLVANIA

Philadelphia is a great place to visit, beause it contains many of our country's historical landmarks.  Considered by many as the best state to 'eat your way through', Pennsylvania owes many of its good recipes to the Amish and Dutch settlers.

PHILADELPHIA PEPPER POT
It is said that this soup was concocted by a desperate cook at Valley Forge in the winter of 1777-78.  All he had to use were scraps of meat, some tripe and peppercorns.

6 to 7 lbs. cleaned honey-comb tripe, raw
1 knuckle of veal
3 leeks
1 large onion
3 carrots, sliced
1 large stalk, celery, sliced
1 large bunch parsley
1 tsp. each cloves, thyme, whole black pepper, crushed
1 heaping tsp. marjoram
1 heaping tsp. sweet basil
1 heaping tsp. summer savory
1/4 of whole fresh red pepper (or equivalent dried)
1-1/2 pints potatoes, diced
3 Tbsp. flour
2-1/2 Tbsp. butter
Dumplings

Scrub tripe thoroughly.  Cover with cold salted water.  Boil gently for 6 hours until tripe is tender; keep tripe covered with water.  In another pan, put veal, leeks, onions, carrots, celery and parsley, cover with water.  Add salt and red pepper. Simmer until meat falls from bones, about 2 hours. After meat has cooked 1 hour, add spices, tied together in cheesecloth bag.  Strain, cool, and remove grease. Remove tripe from liquor; save liquor.
Dice tripe in 1/4 inch pieces.  Combine hot tripe and veal stocks. Cook peeled and diced potatoes for 10 minutes; drain.  Add to stock and tripe, season to taste. Mix flour and butter. Mix in a little of soup, then put it in the soup, stirring constantly.  Makes about 6 quarts.

POTATO DUMPLINGS -
Pare, boil and put through ricer:
1-1/2 lbs. potatoes  (about 4 - 5 medium)
Stir in:
4 eggs, well beaten
2 Tbsp. butter

1/4 c. flour
2 tsp. salt
2 Tbsp. bread crumbs

Blend; form balls.  Roll in flour and drop into  hot soup. Cover pot for first 10 minutes.  Remove cover and cook for 10 minutes more.

Note; can also be cooked in 2 quarts of boiling water.  Boil 12 minutes


SOFT WHEAT PRETZELS --

2 (16 oz.) loaves frozen whole wheat bread dough, thawed
1 egg white, slightly beaten
1 tsp. water
coarse salt

Thaw bread in the refrigerator overnight.  From each loaf shape 12 1-1/2" balls. Roll each ball into a rope approximately 14" long.  Shape into pretzels by forming a knot and looping ends through. Arrange pretzels 1" apart on well-greased baking sheet.  Let stand for 20 minutes. Brush combined egg white and water on pretzels, then sprinkle with coarse salt. Place a shallow pan containing 1 inch of boiling water on a lower rack in the oven.  Bake pretzels on a cookie sheet on a rack above the water at 350 degrees for 20 minutes or until golden brown. Makes two dozen pretzels.

PHILADELPHIA STICKY BUNS

1 pkg. active dry yeast OR 1 cake compressed yeast
1/4 cup lukewarm water
1 cup milk
4-1/2 cups sifted flour
3/4 cup butter, melted
6 Tbsp. sugar
2 egg yolks, well beaten
1 tsp. salt
Cinnamon
Raisins
Brown sugar
1/2 cup dark corn syrup

Sprinkle yeast over lukewarm water to dissolve.  Scald milk, remove from heat. Cool to lukewarm. Combine milk, yeast and 1-1/2 cups of the flour.  Beat vigorously until smooth. Cover with towel, let stand in warm place, away from drafts, until light or it has a big dimple on surface of batter.

Add 4 Tbsp. of melted butter, 4 Tbsp. sugar, egg yolks, salt and remaining 3 cups of flour.  Knead mixture in bowl until smooth and springy. Cover with towel, let rise in warm place until double in size (several hours.)  

When it has risen, place on floured surface.  Roll out thin, long and oblong, about 10 inches wide.  Brush top with melted butter all over, sprinkle with brown sugar, cinnamon and raisins.  Roll up tightly. Cut into 1 inch slices. Add melted butter to bottom of 2 iron frying pans.  Cover with brown sugar. Pour corn syrup over brown sugar. Lay swirls on brown sugar, spacing evenly, gently touching, cut side down.  Let rise again to double in bulk. Bake at 350 degrees for 30 minutes. Turn out while hot on large pieces of foil.

Note: Add flour only to right stiffness, which will be almost or all of remaining 3 cups.  Pans I used were about 10 to 12 inch frying pans, but I'm sure you could just use baking pans.  

SWEET AND SOUR RED CABBAGE
1 large head red cabbage
1 medium Granny Smith apple
1 cup water
1 cup white vinegar
1 cup sugar
2 bay leaves
1/4 tsp. salt

Shred cabbage and place in large pot.  Add rest of ingredients, cover and bring to a boil.  Simmer until cabbage is soft and liquid boils down.

PHILLY CHEESE STEAK SANDWICH - MARKAY KERN

This is not for dieters or the faint at heart.  Real cheese steak is a greasy, messy business, but well worth it!
2 Tbsp. butter
1 large onion, diced coarsely
4 frozen sandwich steaks (Steak-Um)
2 lengths of fresh chewy Italian bread, 12 inches each
4 oz. Cheez Whiz, melted
condiments to taste

Melt butter in large skillet over medium heat.  Fry onions until soft, but not browned. Push onions to side of skillet and  slap on frozen steaks. Cook about a minute, flip them, then use a metal spatula and a  heavy hand to chop the meat, including the onions in the hacked-up scraps, until the mixture  is nearly hash-like in consistency. Slice bread lengthwise and scoop out a bit of the insides to create  a pocket. Drizzle melted cheese inside bread and insert beef and onion combination. Serve immediately with plenty  of napkins. Two sandwiches will serve four normal people or two Philadelphians.

HIMMEL-FUTTER (HEAVENLY FOOD)
2 eggs
1 cup sugar
1 tsp. Baking powder
1 tsp. Salt
1/2 cup flour
1 tsp. Vanilla
1/2 cup chopped nuts
1/2 cup chopped dates
Whipped cream
Fruit

Beat eggs and sugar well.  Stir flour, baking powder and salt.  Add vanilla and flour mixture to egg-sugar mixture.  Fold in nuts and dates. Bake at 325 degrees for 35 minutes or until lightly brown.  Cool. Crumble and layer in dessert dishes alternately with whipped cream and fruit of your choice.

FUNNEL CAKES:

1 egg, beaten
2/3 cup milk
1-1/4 cup flour
2 Tbsp. Sugar
1 tsp. Baking powder
1/4 tsp. Salt

Beat egg, add milk.  Blend dry ingredients and gradually add milk mixture, beating constantly until batter is smooth.  Heat oil to 375 degrees. Holding your finger over bottom of a funnel with a 3/8 to 1/2 inch hole, fill funnel with batter.  Holding funnel as near surface of fat as possible, remove finger and drop batter into deep fat. Use a circular movement from center outward to form a spiral cake about 3 inches in diameter.  Immediately replace finger on bottom of funnel and then form other cakes (as many as will float uncrowded.) Fry until cakes are puffy and golden brown, turning once. Remove cakes with slotted spoon to a paper towel to drain.  Dust with confectioners sugar.

BROWN SUGAR PIE (MENNONITE RECIPE)

1 unbaked 8 inch pie crust
1 cup brown sugar
3 Tbsp. Flour
dash of salt
1 12 oz. can evaporated milk
2-1/2 Tbsp. Butter
ground cinnamon

Preheat oven to 350.  With fingers mix brown sugar, salt, flour in pie shell.  Spread evenly. Slowly pour in canned milk but do not stir in.  Dot with lumps of butter and sprinkle cinnamon liberally over surface.  

BELLYLAPS
(Don't you love the name?)  These are a Pennsylvania Dutch Christmas cookie.  They are often used to hang on the tree.

2 cups light molasses
1/3 cup margarine or unsalted butter
1 egg
4 cups flour
2 tsp. Baking soda
2 tsp. Cinnamon
1/2 tsp. Nutmeg

Beat egg; add melted margarine and molasses.  Sift together flour, baking soda, cinnamon and nutmeg.  Add a little at a time to egg mixture. Dough should be just firm enough to roll.

Roll out to 1/4inch thick on a lightly floured board.  Cut with desired cookie cutters. Place on greased cooky sheet.  Bake at 350 degrees for 10 to 15 minutes.

MIDWEST:
ARKANSAS, ILLINOIS, INDIANA, IOWA, KANSAS, MICHIGAN, MINNESOTA, NORTH DAKOTA, SOUTH DAKOTA, OHIO, OKLAHOMA, WISCONSIN

Chicago is  renowned for great restaurants and good food from many nationalities.  It also has a reputation for unusual places such as 'Dick's Last Resort'.  At Dick's, customers pay high prices to have the waiters and waitresses insult them.  The food is brought to you in little 'slop' buckets, which the waiter slams down in front of you with the command, "eat, pig!".

(Need to add more about rest of states.)
Many people of Norwegian descent live in North Dakota.  Here coffee has to be strong enough to hold up your spoon.

Top

OHIO POT PIE
This recipe was from a friend, who says that it is a cross between Pennsylvania Dutch noodle style pot pie and drop dumplings and is better than either.

2 quarts  chicken broth
1 medium onion, chopped
1 large potato, diced
2 or 3 ribs of celery, diced
2 cups cooked chicken, cubed
1 can peas, drained (optional)

Cook onion, potato and celery in boiling chicken stock.  Add cubed chicken and peas.

2 cups sifted flour
1 tsp. Salt
1 tsp. Baking powder
1/3 cup shortening
1/2 cup cold water

Sift together flour, salt and baking powder.  Cut in shortening, then add water a little at a time.  Dough should be a little wetter than for pie crust. Roll out on floured board to the same thickness as for pie crust.  Cut into 1 inch squares. Drop a few at a time into boiling broth. Cover and cook (covered) over low-medium heat for about 20 minutes.   

NORWEGIAN POTATO LEFSE

3 c. flour
3 c. cooled, mashed potatoes
1 tsp. salt
1 tsp. sugar
2 Tbsp. melted shortening
2 Tbsp. cream

Mix ingredients together; roll out 1 tablespoon at a time, using flour to keep from sticking.  Roll thin. Cook lightly on both sides in electric fry pan that has been slightly oiled.  Cool on dish towel, keeping lefse separated from one another. When cool, roll in towel to keep fresh.  Can then be stored in refrigerator in plastic sacks after a day.

DANISH PUFFS

1 cup sifted flour
1/2 cup butter
2 Tbsp. water
1/2 cup butter
1 cup water
1 tsp. almond flavoring
1 cup sifted flour
3 eggs

Preheat oven to 350 degrees.  Measure first cup of flouir into bowl.  Cut in butter. Sprinkle with 2 Tbsp. of water and mix with fork.  Shape into a ball and divide in half. Pat dough with hands into 1 long strips - 12" x 3".  Place strips 3 inches apart on ungreased baking sheet.

Mix second amount of butter and water.  Bring to a rolling boil. Add almond flavoring and remove from heat. Stir in flour immediately to keep it from lumping.  When smooth and thick, add one egg at a time, beating until smooth. Divide in half and spread one half evenly over each of pastry.  Bake about 60 minutes, until topping is crisp and nicely browned. Frost with a confectioner's sugar icing and sprinkle generously with chopped nuts.

FUNERAL PIE (RAISIN PIE) (ILLINOIS)
So called because it was traditionally served at a lunch after a funeral.

1 cup seeded raisins
2 cups hot water
1-1/4 cups sugar
4 Tbsp. Flour
1 egg, well beaten
1/4Tbsp. Salt
1 Tbsp. Butter
Juice and rind of 1 lemon

1 double pie pastry

Soak raisins in hot water for about 5 minutes.  Add other ingredients and mix. Cook in top of double boiler until thick.  Cool. Pour into unbaked 8 inch pie pan and cover with top crust. Bake at 450 degrees for 10 minutes, then lower temperature to 350 and continue baking until pastry is browned.

SOUTH
ALABAMA, FLORIDA, GEORGIA, KENTUCKY, LOUISIANA, MISSISSIPPI, TENNESSEE, WEST VIRGINIA, VIRGINIA

The South, more than anyplace I have traveled is not just an area; it is a state of mind.  From the columned white mansion, ancestral homes and Cypress Gardens where you can be a "debutante for a day" to the redneck bars, barbecue places and swamp boats, the South is more diverse than any other area in the country.

From state to state the mood changes. Charles Kuralt says, in his book Charles Kuralt's America, "Charleston was founded by lords and ladies in the home of the only American nobility.  It was meant to be a reflection of the English Restoration across the sea. Only here can the barons, landgraves and caciques live on, minus their titles and perhaps their land holdings, but secure in their lineage. They believe in their hearts that theirs is the Holy City, set aside for their ancestors and themselves.  Nothing like the Charleston aristocracy exists elsewhere in the United States. It ought to be preserved in amber. I suppose, in a way, it is."

He grew up in North Carolina, which he says is a different state with an entirely different state of mind.  Regarding the cavalier Virginians and the haughty South Carolinians, it is said that "North Carolina is a vale of humility between two mountains of conceit."  He says that North Carolinians are mighty proud of being humble.

Floridians are not considered to be true southerners by the rest of the south.  They are usually transplanted Canadians or North Easterners.

The scenery is as varied as the food and the people.  Palm trees and beaches, magnolia trees and beautiful white-columned mansions, ironwork fences and falling down shacks exist in this area   Many of the cities have existed for centuries and have beautiful gardens

Southern recipes seem to fall in several categories; Cajun, Creole, old South, which was a mixture of Southern and Northern, and those from Florida which includes now Cuban and Haitian.

There are some southern specialties that I couldn't find a recipe for; such things as boiled peanuts and Goo Goo Clusters.  I did find a recipe for Moon Pies on the Internet. Judy Crout sent in a recipe which you can find at: the "All Recipes" site.

The Cajun recipes, except for Red Beans and Rice are from a couple we knew in Brinnon, Washington.  They lived in New Orleans for years. He was a great story teller and could keep us entertained for hours.  At one of our Christmas parties, she kept us in stitches when she read the poem "Cajun Night Before Christmas".  In the Cajun version, Santa drives a skiff pulled by 8 'gators.

BEATEN BISCUITS -- BELVA PERRY

Belva was an expert at bread making.  She even taught classes at the local college.  This recipe, however, was one that stumped her.  The day that we tested this recipe, we beat the dough until it almost cried 'mercy', but the biscuits were hard as rocks.  We hope you have better luck.

Belva says, "Southern folklore has it that you could tell a genuine lady by the fact that she made these herself and did not entrust the job to a servant. Our feeling is that there must be a lot easier ways to make biscuits than this.  If you don't have leavening--try tortillas, sourdough or something--anything."

3 cups flour
2 tsp. Sugar
1/2 tsp. Salt
4 Tbsp. (1/4 cup) chilled shortening
1/4cup cold milk and 1/4cup ice water, combined

Sift flour, salt and sugar together.  Cut in shortening with pastry blender or 2 knives.  Work in milk and water mixture. Knead well. Beat for at least half an hour with a rolling pin; turn over dough every few minutes.  Roll out 1/2 inch thick. Cut with biscuit cutter, glass or etc. Prick with a fork. Place on ungreased baking sheet and bake at 325 degrees until ivory colored.

NOTE; The quality of these biscuits depends on the amount of beating.  Several people have had good results by placing dough in a plastic bag and hitting it against a solid surface.  Another way that has been somewhat successful is kneading the dough, then putting it through a meat grinder--using the coarse blade.

SPOON BREAD

375 deg. for 45 to 50 minutes

A contribution from the south that doesn't seem quite like a bread to some of us northerners.  It may be served as either a bread or a side dish.

1 cup cornmeal
3 cups milk
¾ tsp. Salt
1/4cup butter or margarine
3 eggs, separated
1 tsp. Baking powder

Gradually add cornmeal and salt to milk in a saucepan and place on heat.  Stir constantly until mixture boils and becomes very thick. Remove from heat, add butter or margarine and permit to cool until lukewarm.  Beat in egg yolks. Meanwhile, beat egg whites until stiff. Fold in baking powder, then fold egg whites into the prepared mush. Spoon at once into well-buttered 2 quart baking dish.  Bake at 375 deg. for 45 to 50 minutes or until top is golden. We find it difficult to describe any other test, but you will find that although it still shakes, it won't jiggle in the middle when done.  Don't overcook.

HUSH PUPPIES  - Orlando
These are served at barbecue place in Orlando where we were served lemonade in quart Mason jars and a bucket of peanuts which we were encouraged to shell onto the floor.

1/4cup sugar
2 tsp. Baking powder
1 tsp. Salt
1/4tsp. Pepper
1/2 tsp. Garlic salt
2/3 cup chopped onion
1 egg, beaten
1-1/4 cups milk
1-1/2 cups yellow cornmeal
1-1/2 cups flour
Oil for frying

Heat oil in deep fryer or deep skillet to 375 degrees.  
Mix sugar, baking powder, salt, pepper and garlic salt. In blender, mix onion, egg and milk until smooth.  Mix wet mixture into dry mixture. Let sit for about 5 minutes, until bubbles begin to form. Mix cornmeal and flour and whisk into liquid mixture.  Batter should be thickness of drop cookies.

Drop hush puppies by heaping teaspoon into hot oil.  Fry only a few at a time. They will surface in 2 minutes and be golden brown in 4 to 5 minutes.  Remove with slotted spoon and drain on paper towels. Makes 30.

BOILED GRITS:
1 tsp. Salt
4 cups water
1 cup uncooked corn grits

Heat salt and water to boiling.  Slowly stir in grits. Lower heat and stir until thickened.  Cover and cook slowly, stirring as needed to keep from sticking.Makes about 4 cups cooked grits.

FRIED GRITS:
A good way to use leftover grits. Place thick corn grits into a loaf pan.  Chill. Remove from pan and cut in slices. Heat a frying pan. Add a small amount of oil.  Brown grits slices on both sides.

INSTANT GRITS;
These a wonderful invention.  I brought some home with me from Florida.  You can use them any way you would use mashed potatoes.  I had mine with Red Eye Gravy. They are also good with butter, or as a cereal or side dish with eggs and bacon.

BAKED GRITS
Cook in boiler 45 minutes:
1 cup grits
4 cups boiling water
1 tsp. Water
Cool slightly.  Add 3 eggs yolks, one at a time.  Beat after each addition.

Mix together:
3 Tbsp. Butter
3 Tbsp. Flour
2 cups grated sharp cheese
1 tsp. Dry mustard
Stir.  Fold in three stiffly beaten egg whites. Put into casserole.  Grate 1 cup of cheese on top. Bake at 350 deg. for 1 hour. Serves 8 -- 10.

FRIED GREEN TOMATOES

Slice large, firm, green, unpeeled tomatoes 1/4inch thick.  Discard end and stem slices. Sprinkle with salt, pepper and sugar.  Dip into cornmeal or flour and fry in a skillet containing enough bacon drippings or melted butter (or a combination) to be 1/4inch deep in the skillet Have the fat hot when the tomatoes are added, then reduce heat and brown on one side.  Turn and brown on the other.

HOPPIN' JOHN

4 cups water
1 cup dried black eye peas*
2 slices bacon
1 medium onion, diced
1 cup long-grain rice, uncooked
1 tsp. Salt
freshly ground black pepper

Put water and peas into a 2-quart saucepan.  Cover, bring to a boil and reduce heat to simmer  Cook peas, covered, until tender but not overdone, about 1 hour and 45 minutes.  Add water as necessary. Drain peas, reserving liquid.

Dice bacon.  Fry bacon and onion over medium heat until onion is clear.  Add onion and rice and bacon to pot with peas. Add 2-1/2 cups reserved liquid and seasonings.   Cover and bring to a boil. Reduce heat and simmer 15 minutes without removing lid. Remove from heat and let stand, covered for 10 minutes.  8 servings.

*no this is not a typo.  In the south they are called black eye peas, not black eyed peas.

   
RED BEANS AND RICE -- MARKAY KERN

I shared this recipe with Laverne Ellis, who owns a restaurant in Ellensburg called "Mama's Cookin' Cajun".  Laverne liked it so much that she added it to her menu and is still serving it daily with hot hush puppies.

1/2 lb. small red beans
1/2 lb. ham hocks, bacon or sausage
(may also be made meatless)
1 large yellow onion, peeled and chopped
1 Tbsp. parsley
1 or 2 bay leaves
2 large cloves of garlic, crushed
1 tsp. thyme
1 Tbsp. Italian seasoning
...............................................
2 Tbsp. margarine
pepper to taste
salt to taste
3 cups cooked white rice

Soak beans overnight or for several hours in water to cover.  The next day, drain the water from the beans and place them in a heavy kettle.  Add ham, bacon or sausage, which has been cut up and sautéed, onion, parsley, bay leaves and garlic.

Add enough water to cover.  Bring to a boil, then turn to simmer.  Simmer, uncovered for 2 hours, being careful that the beans don't stick, adding water as needed.

After the first 2 hours of cooking, add the margarine, pepper and Tabasco.  Continue cooking for 1 hour more with the lid on the pot. Check the seasonings and salt.  Do not add salt until this point, as the meat may be salty enough. Serve over rice.*

I like to cook the rice with the red beans for the last 1/2 hour instead of cooking it separately as it gives it a better flavor.

JAMBALAYA -- LOUISIANA

Saute in heavy skillet until lightly browned:

8 oz. sausage, cut into 1/2 inch lengths
1-1/2 cups diced ham
1/2 cup chopped onion
1/2 cup chopped green pepper
¾ cup thinly sliced celery

Add:
3-1/2 cups beef or chicken stock
2-1/2 cups of cooked rice or bulgur
2 Tbsp. Chopped parsley
1/4tsp. Thyme
1/8 tsp. Powdered cloves
1/4 tsp. Chili powder
¾ tsp. Salt
1/4tsp. Pepper
Dash of cayenne pepper

Cover and bring to a boil; reduce heat and simmer, stirring occasionally, until mixture is thickened, about 45 minutes.  5 to 6 servings.

PICKRICK CHICKEN - GEORGIA
We received kind letters from many governors in the South.  While we don't agree with his politics, Lt. Governor Lestor Maddox sent a very courteous, cordial reply to our request for a recipe.

PICKRICK CHICKEN
1  2-1/2 pound chicken
1 egg
Salt and pepper to taste
flour to coat entire chicken

Salt and pepper disjointed chicken.  Pour egg over chicken, and then roll in flour until well coated.  Fill skillet 1/4 full of cooking oil and heat until hot. Place chicken in skillet with the bony side up.  Fry until brown, then turn and cook until done -- approximately 40 minutes.  Keep skillet covered. Will serve 4 people.

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GOVERNOR LOUIE B. NUNN'S FRIED CHICKEN -KENTUCKY

1 young frying chicken (about 3-1/2 lbs.) Cut in serving pieces
1 cup flour
1 tsp. Salt
1 tsp. Paprika
1 small brown paper bag
1 cup Crisco

Soak the chicken in cold salt water.  Drain the chicken and dredge it with seasoned flour.  To do this, place flour, salt, paprika and chicken in the brown paper bag and shake it until all chicken parts are coated.

Melt the Crisco in a black iron skillet.  When the fat has reached the point of fragrance, add the chicken and brown on one side.  Reduce the heat, turn the chicken over, using tongs and place a lid on the skillet and cook for 20 to 30 minutes or more according to the size of the chicken.  Cook only until tender, as further cooking will dry and toughen the chicken.

SWEET POTATO PUDDING:

2 cups grated raw sweet potatoes
1 cup sugar
1/2 cup butter or margarine, melted
4 eggs
4 cups milk
Cinnamon and nutmeg to taste

Mix well.  Grease heavy iron skillet with butter. Heat and add mixture. Bake in moderate oven.  As pudding browns on the bottom, sides and top, stir in. Cook for about 1-1/2 hours. This will be quite stiff.  Serve with whipped cream or hard sauce.

PECAN PIE -- Annie Thompson -- Missouri
(I received this recipe almost 40 years ago.

1 cup sugar
1 cup White Karo
1 cup pecans, chopped
3 whole eggs
1 tsp. Vanilla
1/4tsp. Salt
3 Tbsp. Flour
Lump butter (About 2 Tbsp.)

(Preheat oven to 350 deg.) Cream sugar, butter, salt and eggs.  Add syrup, pecans and vanilla to sugar mixture. Mix well. Cook in unbaked piecrust about 30 minutes or until thick, but not too thick.  
   
DELMONICO PUDDING -- MISSOURI

1 quart milk
Yolks of 3 eggs
1 cup sugar
3 Tbsp. Cornstarch
(mixed with cold water)

Have ready 3 Tbsp. Cornstarch, which has been dissolved in cold water.  Heat milk in double boiler. Beat egg yolks with and mix in sugar. Pour scalding milk into egg mixture.  Add cornstarch/water mixture. Cook until thick. Add vanilla or almond flavoring. Top with meringue.

Meringue:
3 egg whites
3 Tbsp. Sugar
Juice and rind of 1 lemon

Beat egg whites until stiff.  Add 3 Tbsp. Sugar and juice and grated rind of 1 lemon.  Spread over custard and brown meringue.

WEST VIRGINIA FRENCH APPLE PIE -- Mrs. Arch A. Moore, Jr., wife of former Governor

Make one crust and set aside:

6 apples, pared and sliced very thin
1/2 cup sugar
1/2 tsp. Cinnamon
1/2 tsp. nutmeg
butter

Mix sugar, cinnamon and nutmeg with apples and dot with butter.  Put in unbaked crust.

Topping:
1/2 cup sugar
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4cup butter, melted

Combine all ingredients and spread over top of apples.  Bake at 300 degrees until brown.

JEZEBEL SAUCE - MISSOURI
(Serve with ham)

1 8 oz. jar pineapple preserves
1 8 oz. jar  apple jelly
1 box Coleman mustard
1 bottle fresh horseradish
Salt & pepper

Mix all ingredients in mixer.  Makes 3 cups. Keeps in refrigerator indefinitely.  

HUNT CLUB FUDGE PIE

Cream 1/2 cup butter, gradually add 1 cup sugar.  Beat in 2 egg yolks, 2 Squares baking chocolate, melted, and 1 tsp. Vanilla.  Stir in 1/3 cup flour; fold in 2 egg whites, beaten stiffly with 1/8 tsp. Salt.  Bake in buttered pie pan for 30 m inures at 325.

MOUNTAIN, MONTANA, UTAH, COLORADO, WYOMING, IDAHO

MONTANA:
Montanans are a forthright and friendly people.  They are tough and tend to tell it like it is.The peace and quiet and beautiful countryside of western Montana has drawn many movie actors and actresses in recent years.

Missoula is a cultural center.  The University of Montana is located here and many artists and writers live in this area.  The famous Missoula Childrens' Theater gives performances all over the country.

Large delicious huckleberries grow here and the rainbow trout taste better because they live in clean, cold streams.

Butte is an ugly, old town.  The "Copper Kings" took all the good things she had to offer and left her scarred with mine pits and with a permanent sense of inferiority from years of being a company town run by corrupt politicians.  But there is a rough beauty about her, especially at night, when the stars twinkle in the dark big bowl sky

Some of our favorite food memories of Butte are pasties, pork chop sandwiches and tamales.  

Every winter a man wearing a knitted cap and apron would appear at the corners of Main and Park Streets in Butte, selling hot tamales from a cart.  They were good, hot and spicy. I don't know his name, but he was apparently not related to the Truzzolinos. Growing up I thought that tamales were an Italian food, because it was the Truzzolino family who sold them in the stores and later distributed them all over.  

Meaderville, Montana (a suburb of Butte) was an old Italian settlement where good food, wines, nightclubs and modest homes with friendly, gracious old-country families shared space.  During Prohibition it was known as "Little Monte Carlo" because of the gambling, which continued for years later. Teddy Traparish's famous restaurant was a good case in point. Wonderful Italian dinners with formidable anti pasta were served at a very low cost to entice patrons into the gambling rooms downstairs.

ANTIPASTO
Antipasto means "before the pasta" and usually consists of many small appetizers, for instance hard Italian sausage, melon slices, fresh tomatoes, stuffed celery, hard boiled eggs, etc.

This is one example.

MEADERVILLE BEETS -

Salt and pepper
1 Tbsp. sugar
1/2 cup vegetable oil
1 Tbsp. vinegar
1 bunch green onions, chopped
1 garlic clove, in pieces

Combine and let marinate overnight.

HUCKLEBERRY MUFFINS--12 muffins

2 cups sifted all-purpose flour
1/2 cup sugar
3 tsp. baking powder
1 tsp. salt
1 cup milk
1 egg, slightly beaten
3 Tbsp. melted butter or margarine
1 cup washed, drained huckleberries

Combine flour, sugar, baking powder and salt in a bowl.  Beat egg; add milk and melted butter or margarine. Mix liquid ingredients together until just moistened.  Fold in huckleberries. Fill greased muffin cups two-thirds full of batter. Bake at 400 degrees for 20 to 25 minutes until done.

LYDIA'S SWEET POTATO SALAD -- RITA STARK

Lydia's Restaurant in Butte, Montana has been a favorite date spot for years.  The lounge is very romantic with a big stone fireplace and fountain. This recipe is a Lydia's exclusive.

4-1/2 cups sweet potatoes, cooked  (approximately 2 cans)
1 bunch green onions, chopped
1 cup diced celery
1 Tbsp. mayonnaise
3 hard boiled eggs (1 on top and 2 mixed inside of salad)
1/4 tsp. salt

Combine warm potatoes with mayonnaise.  Mash. Add rest of ingredients. Let stand overnight in the refrigerator

CORNISH  PASTIES --  Zina Maybee -  8 Servings

A Butte tradition. Many restaurants in Butte serve them.  Welsh miners carried them in their lunch pails and called them "a letter from 'ome".

Karen Hartwig and Ronda and Kay Stark made these for our reunion in Butte.

2 recipes pie dough
1 lb. hamburger, browned and drained carrots, grated
potatoes, diced
onions, grated or finely diced

Combine hamburger and vegetable mixture. Make circle of pie dough.  Place on one side of circle, as much mixture as will fit.

Moisten  edges, fold  over and pinch together with a  fork. Place crescents in a pan   lightly greased with shortening. Bake at 350 degrees for  40 to 45 minutes. Serve with brown gravy or catsup.

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JOHN'S PORK CHOPS -- RONDA STARK
These delicious, but calorie laden pork chops were originated in a small shop in Butte by Swedish
immigrant, John Burkland,  and later became a nation-wide franchise.

Batter:
1 egg
1-1/2 tsp. salt
1 cup flour
2 Tbsp. oil
1-1/4 tsp. baking powder
1 cup milk
1/2 tsp. sugar

Use center cut pork chops.  Remove all fat and bone. Mix some flour and salt together and pound mixture into pork chops.  Refrigerate an hour or more. When ready, dip refrigerated, floured pork chops into batter. Let excess drip off.  Brown in hot deep fat until golden. Place on cookie sheet and bake at 325 degrees for 45 minutes.

GAMERS' CAKE -- BONNIE ATKINS
Gamers' Cafe in Butte, Montana was a popular place that featured hand dipped chocolates  and candies. Another unusual feature was that customers were allowed to make their own change from the old fashioned cash register.

2 eggs, separated
1/2 cup shortening
1 cup sugar
1 cup sour milk
2 cups sifted flour
3/4 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. cocoa
1 tsp. vanilla
1 Tbsp. molasses

Beat egg whites stiff, set aside.  Cream shortening and sugar. Beat egg yolks and sour milk. Add vanilla and molasses . Sift dry ingredients and add.  Fold in egg whites last. Bake 30 minutes at 350 degrees.

FROSTING:
3 cups brown sugar
2/3 cup evaporated milk
3 tsp. butter
1 tsp. vanilla

Combine brown sugar and evaporated milk and bring to a soft boil.  (Test by dropping a little in a cup of cold water.) Add butter and vanilla and beat until creamy.



IDAHO:

MORMON PANCAKES WITH SIDE PORK

Probably not something we would make now, this is an old Mormon Pioneer recipe.  Salt pork and flour were two of the staple items carried across the plains.

8 slices salt pork
2 eggs
2 cups of milk
2-1/2 cups flour
1 tsp. Salt
1 tsp. Sugar
4 tsp. Baking powder

Parboil salt pork, wipe dry and fry until brown on both sides. Take from pan and keep warm. Pour off grease and save.

Beat eggs, add milk.  Sift together flour and other dry ingredients.  Add gradually to egg/milk mixture. Beat in 2 Tablespoons of salt pork drippings.

Heat griddle and grease with salt pork drippings.  Cook pancakes. As each one comes off griddle, roll one slice of fried pork into pancake.  Serve with pioneer syrup.

PIONEER SYRUP

1 cup corn syrup
2 Tbsp. Molasses

Heat, but do not let it boil.  If you want a thinner syrup add 1/4cup water.

SHEPHERD'S PIE -- BASQUE VERSION -  4 servings

4 pieces of bacon                     
3 medium potatoes
pinch thyme
2 chopped green onions
salt and pepper to taste
4 large eggs
chopped parsley             

Cook bacon in heavy skillet until crisp; drain, reserving 2 T of drippings.  Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and  pepper. Cover tightly; cook over low heat til potatoes are barely tender 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; (WHAT MILK?) pour over potato mixture.  Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes.

With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet.  Sprinkle crumbled bacon atop. Serve hot.

UTAH:
Salt Lake City is a place that contains much history and tradition for members of the LDS Church.   There are many places to visit, Temple Square, Beehive House, This is the Place monument. (One of the most fun things at Beehive house is the door to the 'store' where Brigham Young's family went to get provisions.  It has a very low door knob, so that smalll children could open it by themselves and get candy from the storekeeper.) Other not so well known stops in Salt Lake City; the "Marmalade" district, which has restored homes. (Streets are named for fruits and nuts), Trolley Square mall, and the many stores which are a bargain hunter's paradise.

Logan, Utah-- In 1847, Brigham Young stood overlooking the Salt Lake Valley and saw a vision of how the parched, desolate valley could someday look.  He saw orchards, vineyards, gardens and fields, and envisioned a future in which people would gather from all corners of the earth to find a home in Utah. Brigham Young knew that his people would not only require food for the body, but for the mind and soul as well.  By 1850, there were several schools in Utah, including a university. The same year, the Deseret Dramatic Association was organized for the purpose of performing plays. In 1993, Michael Ballam, a well known opera singer and a native of Logan, Utah, began to build up an opera company in Logan at the beautiful, newly restored  Ellen Eccles Theater.

SCONES:--BARBARA CARTER

Scones in this part of the country are made from a yeast dough, unlike the ones served at Washington state fairs which are a biscuit dough.  Both are delicious.
One of the favorite stops for tourists and native Utahns are the Sconecutter drive-ins in Salt Lake,  where the delicious morsels are served hot with melted butter and honey. This recipe came from a caterer in Utah who serves them at his lamb barbecues.

2 cups warm water (100 degrees)
2 Tbsp. yeast
1 cup evaporated milk
4 Tbsp. lard, melted
2 Tbsp. sugar
6 cups flour
1 Tbsp. salt
1/4 tsp. Cardamom

Add yeast to warm water and let stand until dissolved.  Add milk, lard and sugar. Sift 5 cups of flour with salt and Cardamom and then dump onto a well-floured board or counter.  Knead in as much of the remaining flour as you need to make a soft, easily handled dough. Knead well until smooth and elastic, then allow to rise until doubled in bulk. Pinch off pieces of dough and shape into rounds about 3/8 inches thick and 2 inches wide.  Drop into deep fat at 375 degrees until golden brown (turning once). Drain and serve at once.)

MADSEN'S SALAD -
Toss together:
2 to 3 assorted salad greens
1 orange, peeled and chopped
2 slices onion, separated into rings
Serve with Madsen's Dressing.

MADSEN'S DRESSING:
3/4 cup sugar
2 tsp. mustard
1 tsp. salt
1/3 cup vinegar
1-1/2 Tbsp. diced onion

Combine ingredients together in mixing bowl.  Beat constantly while slowly adding
1 cup oil.  Yield: 1-1/2 cups

JELLO SALAD -- GORDON WHITE
There is probably nothing more typical of "Mormon" dinners than a Jello salad.  Although the proper name for them is "gelatin " salads, almost no one except a home economist would call them that..  On the East Coast they are called "congealed salads" and served at potlucks with American Chop Suey (a hamburger, macaroni casserole) and baked beans.

1 small pkg. lemon Jello
1 small pkg. lime Jello
8 oz. cottage cheese
8 oz. walnuts (or any kind of nuts you like)
8 oz. crushed pineapple (drained)
8 oz. Miracle Whip
8 oz. condensed milk

Directions.  Mix Jello as usual.  Let cool in refrigerator until cool to the touch, but do not let Jello harden.  While Jello is cooling, mix other ingredients together. When Jello is cool, combine it with other ingredients. Pour into mold or dish and put in refrigerator.  Let sit until hard.
Note: Gordon says it is important to let the Jello cool before adding the other ingredients, or it will alter the consistency of the cottage cheese and salad dressing.

MICHAEL  BALLAM'S LASAGNA
Markay got this recipe from Michael's mother, Marianne.

1 onion, diced
1 stalk celery, chopped
1 carrot, sliced
butter
1 lb. lean ground beef
1 cup tomato sauce
1/3 bottle ketchup
1/2 tsp. garlic salt
2 cups beef bouillon
1 can sliced mushrooms, with juice
1 package lasagna noodles
2 Tbsp. olive oil
salt
ricotta or cottage cheese
1 egg
1 cup sour cream
1 bunch green onions
1 package mozzarella cheese
1 package Swiss cheese
Parmesan cheese

Sauté onion, celery and carrot in butter.  Brown ground beef. Add tomato sauce, ketchup , garlic salt and  beef bouillon. Simmer this for 5 hours. Add mushrooms with juice. Cook lasagna in 8 quarts water with olive oil and salt.  Drain and rinse.
Blend ricotta cheese with egg and sour cream.  Add chopped green onions. Mix mozzarella and Swiss together.
Put 3 to 4 Tbsp. of sauce on bottom of baking dish.  Lay noodles lengthwise. Cover with sauce, Swiss and mozzarella, ricotta mixture and then parmesan.  Make next layer with noodles crosswise , repeating other ingredients. Sprinkle parmesan cheese heavily on the top.  Bake at 350 degrees for 30 minutes.

SNICKERDOODLES -- MARKAY KERN
This is my favorite Snickerdoodle recipe.  Be sure to use butter, as it makes a difference.  When Lee Jones catered the reception for the Utah Festival Opera Company, she cut two Snickerdoodles in half, placed the four pieces together cut side up and drizzled chocolate over them to hold them together.

Mix together:
1 cup soft butter
2 eggs
1-1/2 cups sugar

Mix together and stir in:
2-3/4 cups flour
1 tsp. soda
2 tsp. cream of tartar
1/4 tsp. salt
Roll into balls the size of small walnuts.  Chill for one hour. Then roll in mixture of:

2 Tbsp. sugar
2 Tbsp. cinnamon
Place on ungreased cookie sheet.   Bake at 350 degrees for 8 to 10 minutes.

LEE JONES' BROWNIES
1/2 cup margarine
2 - 1 oz. squares chocolate, melted
2 eggs
1 cup sugar
1 tsp. vanilla
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup broken (not chopped) walnuts

Melt margarine and chocolate over low heat or in microwave.  Beat eggs until light and lemon colored. Stir in sugar, chocolate mixture and vanilla.  Mix together dry ingredients and add them. Mix well. Pour into a greased 8" x 8" pan.  Bake for 30 minutes at 350 degrees. Cool in pan.

SOUTHWEST:
ARIZONA, NEW MEXICO
FRIJOLES, ENCHILADAS, TORTILLAS, CHICKEN TAMALE PIE,

GUACAMOLE DIP
Mash 2 large avocados.  Add 1 Tbsp. grated onion, 1 Tbsp. lemon juice, 1 small tomato, diced fine, 2 Tbsp. fresh chopped cilantro.  Salt and pepper to taste.

TACO SOUP

1 lb. extra lean ground beef
1/2 cup chopped onion
1/3 cup taco sauce
1 - 8 oz. can stewed tomatoes
1 - 8 oz. can kidney beans, undrained
1 can Niblets whole kernel corn
1-1/2 Tbsp. chili powder
1/2 tsp. garlic salt
1/2 cup shredded cheddar cheese
1/4 cup sour cream

Brown hamburger and onions on medium high heat.  Drain fat. In large pot, add browned hamburger, onions, taco sauce, tomatoes, kidney beans, corn, chili powder and garlic salt.  Stir. Heat on medium heat for 30 minutes. Pour into serving bowls and top with cheddar cheese sprinkles and sour cream. May serve with corn chips.  Makes 4 servings

PUFFY TACOS

10 fajita size flour tortillas
cooking oil
1 lb. lean hamburger
1 small chopped onion
1 small can sliced olives
1 can chili beans
1/2 tsp. garlic powder
1/2 tsp. salt
1 cup shredded cheese
Chopped lettuce and tomatoes

Fry tortillas in oil, folding in half and allowing to puff up.  Drain. Cook hamburger and onion. until done. Drain meat. Add olives, beans, seasonings and stir well.  Put ingredients together as you would for tacos and enjoy.

MEXICAN CHICKEN - SHELLY NORBY
1/2 cup Miracle Whip salad dressing
1/4 cup lime juice
1 pkg. (1-1/4 oz.) Taco seasoning mix
8 boneless, skinless chicken breast halves (about 2-1/2 pounds)

Heat broiler.   Mix dressing, juice  and seasoning mix. Place chicken on rack of broiler pan.   Brush with 1/2 of the dressing mixture. Broil 5 to 7 inches from  heat for 8 to 10 minutes. Turn; brush with the remaining dressing  mixture. Continue broiling 8 to 10 minutes or until tender. Serve with  twisted breadsticks and black beans with chopped red pepper, if desired.

Makes 8 servings  (or 4 servings with enough left  to make Easy Chicken Enchiladas).

EASY CHICKEN ENCHILADAS - SHELLY NORBY

1/2 cup Miracle Whip salad dressing
1 tsp. ground cumin
1/4 tsp. ground red pepper
2 cups chopped cooked leftover Mexican chicken
6 flour tortillas (6 inch)

1 jar (12 oz.) chunky salsa
1 cup (4 oz.) shredded Monterey Jack cheese
1 Tbsp. chopped cilantro (optional)

Heat oven to 350  degrees. Mix dressing,  cumin and red pepper; stir in chicken.  Spoon 1/3 cup of the chicken mixture onto  each tortilla, roll up. Place, seam-side  down, in a 12 x 8 inch baking dish. Pour salsa  over filled tortillas; sprinkle with cheese. Bake 30 minutes; sprinkle with cilantro.  Serve over hot cooked rice with chopped red peppers, if desired. Makes 4 servings.

CHICKEN ENCHILADAS - KAY STARK
(I got this recipe from a lady in our ward in Lander who's one of the best cooks I have ever met.)

Mix:
1 cup cooked and  chopped chicken (or  2 lbs. hamburger, browned with onion)
2 - 4 oz. cans green chilies, minced or chopped
1 pint sour cream
2 cans cream of chicken soup
1 lb.  grated monterey  jack cheese (I like  cheddar better for hamburger)
(Reserve some for topping enchiladas, about 1/3)

Warm 2 dozen corn  tortillas, fill with  above, place in lightly greased pan.  Top with cheese. Bake at 350 degrees for 30 to  40 minutes to warm through.

CHICKEN FAJITA PITAS - BENITA SAATVEDT

1 boneless, skinless chicken breast
1 pinch fajita seasoning
shredded lettuce
2 slices tomato
2 slices cheddar cheese
1 pita bread

Use leftover chicken (broiled or quick fried).  Cut into strips, or if you have the time in the morning, saute  a few strips of fresh chicken meat with the fajita seasoning. Slice the  pita bread across the center to form a pocket. Fill the bread with the chicken and all of the remaining ingredients.

FRUITY BURRITOS -- MARY HAMLET

1 can cherry (or fruit of your choice)pie filling
1 pkg. 10 or 12 inch flour tortillas

Put small amount of pie filling in center of warm tortilla.  (They fold better when warmed.) Fold into burrito. Fry until slightly brown in a little oil.  Serve warm with vanilla ice cream or sprinkle with cinnamon sugar. Great for kids to make.

CHERRY SALAD
1 can sweetened condensed milk
1 can cherry pie filling
1 small can crushed pineapple
1 small carton cool whip

Mix first 3 ingredients thoroughly in bowl.  Fold in cool whip. Refrigerate immediately. Very rich.

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PACIFIC NORTHWEST: WESTERN
WASHINGTON, OREGON

Washington and Oregon have some of the most beautiful scenery in the United States.  

The Olympic Peninsula in Washington has some of the best places to get your own shellfish.  Port Townsend has beautiful old Victorian mansions, and hosts many cultural events, including jazz and bluegrass festivals.  Children love playing in the bunkers at Fort Worden. Heading south from Port Townsend, you will travel through the Hadlock/Chimacum area.  The Egg and I Road here is named for Betty Mc Donald who lived on a chicken ranch in this area with her husband, Don. The Olympic Music Festival holds weekly classical music concerts in a barn just north of Quilcene. Quilcene, is famous for its oysters.

There is perhaps no better place to gain an appreciation of diverse cultures than the greater Seattle area.  All summer long there are celebrations from Bon Odori to Seafair with its many groups such as the well known Filipino Drill team, Native American salmon bakes, and so on.  Ballard has the Scandinavian Heritage Museum. The Folk Life Festival caps it all with representatives from every country that cares to enter.

Eastern Washington has a flavor its own.  The high mountains of Western Washington change to a rolling landscape of muted greens and browns.  Yakima and Wenatchee are surrounded by large farms with crops as varied as apples, peaches, pears and other fruit to hops and herbs.

Oregon has a beautiful coastline and cities ranging in size from Portland to Astoria.   

The foods of the Pacific Northwest are represented by shellfish, fish, fruit and vegetables.

BARBECUED SHRIMP  (From an old Brinnon resident.)

3 slices bacon, chopped
1/2 lb. margarine
2 Tbsp. Dijon style mustard
1-1/2 tsp. chili powder
1/4 tsp. basil
1/4 tsp. thyme
1 tsp. fresh-ground coarse black pepper 1/2 tsp. oregano
2 cloves garlic, crushed
2 Tbsp. Rex crab broil or similar brand
1-1/2 lbs. large shrimp, with shells

 Preheat oven to 375 degrees.

In a small frying pan, fry bacon until clear.  Add the margarine and all other ingredients except the shrimp.  Simmer for 5 minutes.

Place the shrimp in an open baking dish, and pour sauce over the top.  Stir once to coat all of the shrimp. Bake in an uncovered dish for 20 minutes, stirring twice during the baking process.
Serve hot and at once!  You may peel these shrimp before eating, but not before cooking.  I eat the shell and all, leaving only a pile of tails on my plate. Many people in  New Orleans do the same.

CABBAGE PATCH SOUP

Snohomish, the 'antique capitol of the world' has a restaurant called the Cabbage Patch, which naturally features a soup of the same name.  This is an adaptation from a friend of Belva's.

1 lbs. Hamburger, browned
1 to 2 medium onions
1-1/2 cups chopped cabbage
1/2 cup diced celery

In large heavy pan, brown hamburger.  Add onions, cabbage and celery and cook until onions are golden.  Then add ingredients below.

1 can stewed tomatoes
1 can red beans
2 cups water
1 tsp. Salt
1/2 tsp. Pepper
1 to 2 Tsp. Chili powder
Tomato juice to taste.

Simmer for 45 minutes; adding tomato juice as needed.

IVAR'S DEEP FRIED PRAWNS

1-1/2 lbs. peeled white gulf prawns, (91 - 110 count)
1 cup skim milk
1 egg
2 cups  cracker crumbs, seasoned, medium ground
minced garlic
salt
1 tsp. granulated white pepper
sprinkle onion powder

Rinse and pat prawns dry with paper towels to remove excess moisture; set aside.  In medium bowl, whisk together milk and egg; set aside. In a shallow bowl, combine cracker crumbs, garlic, pepper and  onion powder, mixing well; set aside. Dredge prawns in milk-egg mixture, then coat with seasoned cracker

BLUEBERRY-PEACH COBBLER - JEANIE KAMP

This is a magical dessert.  The dough starts out on the bottom of the casserole, then travels to the top during baking.  It's full of bubbling hot fruit and so good it doesn't need a topping.

1/2 cup butter or margarine
1 cup flour
3/4 cup sugar
2 tsp. baking powder
1/2 cup milk
2 cups sliced peaches
1-1/2 to 2 cups blueberries
1/2 cup sugar

Preheat oven to 350 degrees.  Get out a 2-1/2 quart baking dish.  While the oven preheats, melt butter in the baking dish in the oven, then set aside.  Combine flour, the 3/4 cup sugar and baking powder. Add milk and stir just until blended.

  Spoon batter over butter in baking dish, but do not stir.

Combine fruit and the 1/2 cup sugar.  Spoon over batter, but do not stir. Bake until fruit is bubbly and crust is golden brown, 45 to 55 minutes.  Serve warm. Serves 6 to 8.

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CALIFORNIA:

SEVICHE

1/2 pound bay or sea scallops
1/2 cup fresh lime juice
1 Tbsp. chopped, fresh parsley
1 Tbsp. unsalted margarine, melted
Ground pepper to taste

Place scallops in a glass bowl.  Cover with lime juice and refrigerate at least 12 hours.  Turn occasionally. Scallops will "cook" in lime juice, losing their translucent look and becoming firm and white.
Toss with remaining ingredients and serve on lettuce leaves as an appetizer or with toothpicks as an hors d'oeuvre.

FRESH FRUIT SALSA -- JUDY BELL
Very good over chicken or fish.

2/3 cups fresh fruit (choose from raspberries, manoes, papayas or pineapple)
2 tsp. Brown sugar (or to taste)
2 tsp. Red wine vinegar
2 cups medium or mild Picante Sauce

Chop fruit to desired size.  Add fruit to sugr and vinegar.  Add Picante sauce and mix. Chill and serve.

SOURDOUGH BREAD (ALL SOURDOUGH BREADS ARE FROM MARKAY KERN)
This recipe is quicker,  as it does not need to stand overnight.   It also does not have as sour a flavor as the next one.

To soften the yeast, in a large mixing bowl combine:
2 cups warm water
1 scant  tablespoon  (or 1 packet) dry yeast
1 Tbsp. sugar

Allow yeast to proof.  Stir in:
1 cup sourdough starter
3 cups unbleached all-purpose flour
Beat well.  Cover and let rise 1  hour. Stir down sponge.  Stir in:

2 Tbsp. oil
2 tsp. salt

To make a soft dough, gradually add:

3 to 4 cups all-purpose flour

Turn out on a floured surface and knead until smooth, adding more flour if needed to prevent sticking.  Divide dough into 3 parts. Shape into oblong loaves and place in well-greased loaf pans. Cover and let rise until doubled in bulk, about 1  hour. Bake at 400 degrees for 45 - 50 minutes. Cool on wire racks.

FAMILY FARE SOURDOUGH -

This recipe needs  to ferment overnight and has a stronger sour flavor.  It is the one I usually use for Herb-Garlic Sourdough, although  either one can be used successfully.
The night before baking, in a large bowl, combine:

1 cup sourdough starter
1 cup warm water
2 tsp. sugar
2 cups unbleached all-purpose flour

Beat well.  Cover and let sponge rise overnight.  The next morning, to soften yeast, in another bowl combine:

1 cup warm water
1 scant tablespoon (or 1 packet)  active dry yeast

Allow yeast to proof.   Add to softened yeast mixture:
2 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. oil
sourdough sponge

To make a soft dough, gradually add:
5 to 6 cups unbleached all-purpose flour
Turn out on a floured surface and  knead until smooth, adding more flour as needed to prevent sticking.  Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled in bulk about 1-1/2 hours.

Knead dough down in bowl.  Divide dough in 3 parts. Shape  into oblong loaves and place in well-greased  loaf pans. Cover and let rise until almost doubled, about 1 hour.  Slash tops of loaves with a sharp knife down the length. Bake at 375  degrees for 40 to 45 minutes . During first 10 minutes of baking, mist the oven twice with water (being careful to avoid oven  light), to make crust the right texture. Cool on wire racks.


HERB-GARLIC SOURDOUGH
To make either of the  preceding into Herb-Garlic Sourdough,  add dried or fresh Italian herbs and garlic POWDER (not salt) to  the sponge right before adding flour. Do not leave overnight, as this will ruin the sponge.   Try 1-1/2 tablespoons garlic powder and 1 tablespoon herbs per batch. It depends upon the strength of the herbs  and your liking for garlic how you will vary it. This bread may be made with a little whole wheat flour for variety, but try  it first with all white flour. I would use bread flour instead of all-purpose, especially if you make a free-form loaf, as it holds together better.  

All of these bread recipes easily triple or quadruple, if your bowl is big enough. The only problem is scheduling the oven! It is a good idea to make more  loaves than you need and freeze some, preferably unbaked and shaped into loaves. Wrap tightly in plastic wrap and put in a plastic bag. Most of the breads  can be frozen after baking with no ill effects, but the sour wheat is an exception to this. If frozen after baking, it turns crumbly and dry.
If you have leftover  bread, it makes excellent  croutons, toast, dressing or bread pudding.

SOURDOUGH FRENCH BREAD
This is the best French bread I've ever had.  It has no fat in the recipe either. Best eaten hot from the oven.

The night before baking, in a large bowl combine:
1-1/2 cups  sourdough starter,  at room temperature
1-1/2 cups warm water
3 cups unbleached all-purpose flour

Beat well.  Cover and let stand for 8 to 12 hours.   Stir 2 tsp. salt into this sponge.
To make a stiff dough, gradually add:

2 - 3 cups unbleached all-purpose flour

Turn out on a floured surface and  knead until smooth and elastic. Cover  dough with an inverted bowl or clean cloth while you  prepare pans. Grease two double-baguette pans. Divide dough into 4 parts.

  Roll each part into a small oval. Starting with a long side, roll each oval into an oblong loaf.  Continue to roll loaf back and forth until it is 2 inches shorter than pan. Place loaves in prepared pans.  Glaze them generously with mixture of 1 egg and 1 tsp. water.

Slash tops of loaves with shears or sharp knife.  Place pans on middle rack of oven. Place a large, flat plan with hot water on the bottom rack of the oven.  Close door and let loaves rise until almost doubled in bulk , about 1 hour. Remove pan of water and loaves from oven.   Preheat oven to 400 degrees. Loaves can be glazed again with egg wash or bake as is. If you glaze them a second time, be careful not to deflate the dough.  Bake at 400 degrees for 35 to 40 minutes. Cool on wire racks. You may also bake these on baking sheets which have been greased or sprinkled heavily with cornmeal.

SAN FRANCISCO FUDGE FOGGIES
1 lb. unsalted butter, cut into tablespoons
1/3 cup strong  coffee
4 large eggs, at room temperature
1-1/2 cups granulated sugar
1/2 cup flour
8 oz. chopped walnuts

Preheat oven to 375 degrees.  Place rack in center of oven.
Line a 9" x 13" pan with a double thickness of aluminum foil so that the foil extends 2 inches beyond the sides of the pan.  Butter the bottom and sides of the foil-lined pan.

Melt chocolate and butter in top of double boiler.  Add coffee, stirring frequently until smooth. Remove pan from heat.  Cool mixture, stirring it occasionally for 10 minutes.

In large bowl, beat eggs for 30 seconds or until foamy.  Gradually add sugar and continue to beat until mixture is very light and fluffy.  Reduce speed of mixer and add chocolate mixture until just blended. Using wooden spoon, stir in flour.  Stir in walnuts. Do not overbeat the mixture.

Scrape batter into prepared pan and spread evenly.  Bake for 28 to 30 minutes or until the foggies are just set around the edges.  They will remain moist in the center.

Cool on a wire rack for 10 minutes.  Cover pan tightly with aluminum foil and refrigerate overnight or at least 5 hours.  Remove top foil and run a sharp knife around edge of foggies. Using two ends of foil as handles, lift foggies onto a large plate and then again onto a smooth surface and cut into 16 rectangles.

YOGURT CAKE -- LOUISE CRAIG
California has always been a leader in light, healthy recipes. This recipe is from a book by Eng Tie Ang called "Delightful Tofu Cooking".  

1-1/4 cups plain yogurt
1/4 cup soft tofu, drained, mashed
2-1/4 cups sugar
3 eggs, well beaten
1/4 cup butter or margarine, melted
3 cups flour, sifted
1 tsp. baking soda

Orange syrup:
1/2 cup sugar
2 tsp. fresh, grated orange peel
1 tsp. fresh, grated lemon peel
3 cups fresh orange juice

With an electric mixer, beat the yogurt, tofu and sugar for a few seconds.  Consecutively add the beaten eggs, melted butter, flour and baking soda until very smooth.  Pour into a buttered 8" x 13" cake pan. Bake in a 375 degree oven for 30 to 40 minutes or until cake is done.  Cool and cut into squares. Set aside.

In a small pot, bring sugar, orange and lemon peel and orange juice to a boil for 5 minutes.  Remove from heat. Let cool. With a large wooden spoon, slowly pour the orange syrup over the cake.  Chill overnight in refrigerator before serving. Serves 8 to 10.

HAWAII:
Beautiful Hawaii!  The scenery is as gorgeous.  The water is a deep, beautiful blue.  In the evening the air is scented with flowers and you can hear the "coo coo' of doves.  Often early in the morning you can also hear Hawaiian neighbors and friends holding a live concert..  (Smart people, they sleep during the heat and enjoy the evening.)

There are also strange contradictions.  Their lax zoning laws permit mansions to exist side by side with shacks surrounded by wrecked appliances and cars.  Bananas and many other tropical fruits which are raised here are sold at very high prices in local supermarkets, because most of the crop is shipped to the mainland.  Locals get very irritated at mainlanders, politicians and newsmakers especially who think of Hawaii as just a vacation destination and otherwise tend to ignore the state .

HAWAIIAN DELIGHT

In casserole dish, layer ham, ring pineapple (drained, save juice), thin sliced cheese (any flavor) three times.  Cover with hot cooked rice. Pour pineapple juice over rice. Heat in oven 250 to 300 degrees for 15 minutes. In microwave it will take 5 minutes or as needed.  Serve hot.

This can be made as an individual serving.  Just put on place and heat in microwave, or heat everything up first and let set for 1 minute before eating to mix flavors.

TEMPURA
Hawaiian food is a mixture of many cultures, particularly Japanese, native Hawaiian and Chinese.   One relative who lives in Hawaii says that you "must" eat rice with every meal. Here is a recipe to serve with the rice.  This recipe is from the Japanese Embassy.

"I do not specify portions in this recipe because the quantity of each of the ingredients depends upon the capacity and preference of the diners.  The batter should prove sufficient for four persons of average appetite. Properly prepared, tempura is very stimulating to the appetite and is usually eaten in large quantities.  A Tokyo student is reported to have set a record recently when he devoured 52 large shrimp tempura at a sitting. I know little about the average American appetite, but if my casual observations are accurate, it would seem that an American should have little trouble disposing of about six shrimp and half a dozen other kinds of tempura at a meal."

Large green shrimp
Various fresh vegetables in season (string beans, eggplant, parsley, etc.)
Cooking oil
Daikon or radishes, finely ground
Horseradish, freshly grated
Ginger root, freshly grated

Batter:
1-1/8 cups all purpose flour
1 egg
1 cup water

Sauce:
1/4 cup shoyu (soy sauce)
1/2 cup dashi , second (substitute beef broth)
2 Tbsp. sugar

Shell shrimp, leaving tail fins attached to flesh.  Remove black veins. Slit undersection of shrimp to prevent excessive curling.  Wash and dry thoroughly. Wash vegetables, dry thoroughly and cut into pieces about the same length as shrimp.  Prepare batter by beating egg and water, then adding flour and mixing lightly. Fill deep saucepan or deep fryer at least three-quarters full of cooking oil and heat until very hot.  Dip shrimp and vegetables one at a time into batter and drop into hot oil. Large bubbles will form. When these bubbles become samll, the tempura is done. Drain and serve hot with warmed sauce.

Sauce is prepared by mixing soy sauce, beef broth and sugar. Serve sauce in separate bowls together with condiment dishes of horseradish, daikon (or radish) and ginger.  Each diner stirs as much of each condiment as he chooses into his bowl of sauce. Dip hot tempura into the sauce condiment mixture and eat.

Note: the secret of good tempura is the batter, and the secret of a good batter is to avoid overmixing.  To test oil for temperature, drop a small ball of batter into oil. The temperature is just right if the ball floats to the surface immediately.

PINEAPPLE BAVARIAN CREAM

1 cup boiling water
3 Tbsp. sugar
1 pkg. lemon jello
1 cup pineapple and juice
dash salt
1 cup whipping cream

Dissolve jello in boiling water.  Cool. Add pineapple, juice and salt.  When cold and slightly thickened, beat with egg beater until consistency of whipped cream.  Pile lightly in stem glasses. Chill. Garnish with toasted pineapple, cherries and nuts.

ALASKA

SOURDOUGH RECIPES:

Making doughs with a sourdough starter is a fascinating process. "Sourdough" Jack Maybee has written an entire cookbook for recipes using a sourdough starter and encloses a sample of his dried Alaskan sourdough with it. Belva and Markay both have done a lot of cooking with sourdough starter.

SOURDOUGH STARTER - MARKAY KERN

In a crockery or glass bowl combine:
2 cups warm water
1 scant tablespoon (1 packet) dry yeast
1 Tablespoon sugar
2 cups unbleached all-purpose flour

Beat well. Cover loosely with a clean cloth or plastic wrap. Stir several times a day. In two or three days, the starter will smell sour and be ready for use. Place in a loosely covered crockery or glass container. Refrigerate until needed. Take out the night before baking. Replenish starter by adding equal parts of flour and warm water. May be kept on the cupboard during cooler months if it is used at least once a week. If it turns orange or pink or gets moldy, throw it out. If you don't use it very often, keep in refrigerator and pour some off every once in a while and replenish.

SOURDOUGH STARTER - BELVA PERRY
1 cup milk
1 tsp. plain yogurt
1 cup flour
2 Tbsp. sugar
     
Combine and mix well. Let stand uncovered in a warm place (about 80 degrees) until sour in smell and bubbly. (This may take up to 6 days). Stir occasionally with a wooden spoon to keep a hard crust from forming. If the top dries out or the batter becomes too thick, add lukewarm water and stir to original consistency. If it becomes strangely discolored at any time or hasn't bubbled after 6 days...start again. Each time you use the starter it must be increased.

SOURDOUGH OAT BREAD - MARKAY

The night  before baking,  to make a sponge,  in a large bowl combine:
1 cup sourdough starter
2 cups warm water
1 cup rolled oats
3 cups unbleached all-purpose flour


Cover and let this sponge stand  overnight to ferment. The next morning, to soften yeast, in another large bowl combine:

1/2 cup warm water
1 scant Tbsp. (1 packet) yeast
Stir into softened yeast mixture:
1/4 cup brown sugar
1/4 cup butter
1 Tbsp. salt
fermented sourdough sponge
2 cups all-purpose flour

Beat well.  To make a soft dough, gradually add:

1 to 2 cups unbleached all-purpose flour

Turn out on a floured surface and knead until smooth.  Place in a greased bowl, turning once to grease the top.  Cover and let rise until doubled in bulk, 45 to 60 minutes.   Knead dough down in bowl. Divide dough into 3 parts. Roll into tapered loaf.  Place on greased baking sheets, seam side down. Cover and let rise until doubled, 30 to  45 minutes. Bake in preheated 375 degree oven for 35 to 40 minutes.


RAISIN-OATMEAL  SOUR DOUGH -
Add 1 cup raisins to ferment with Sour-Oat sponge. Proceed as directed.
May also be made with cinnamon.

Stir together and blend into sponge: 1/4 tsp. baking soda
1 cup flour mix

Turn out on a  well-floured surface  and knead until smooth.  Shape into a ball. Cover and let rest 30 minutes.  Divide dough into half. Shape into round balls and place on well-greased baking sheets that have been sprinkled with cornmeal. Cover and let rise until doubled in bulk, about 1 hour.  Bake at 375 degrees for 40 to 45 minutes. Cool on wire racks. Makes 2 loaves.

SALMON CHEDDAR BAKE -- JUDY BELL

1 Tbsp. Butter, melted
8-9 slices bread, crusts trimmed
1-1/2 cups cheddar cheese, grated
6 eggs
¾ cup milk
1/2 tsp. each salt and pepper
14 oz. salmon, cooked and flaked
1/4cup green onions, sliced

Arrange bread in spiral pattern in buttered 9 inch pie plate; arranging edges to form a crown.  Sprinkle 1/2 cup cheese over bread in bottom of pie plate. Whisk together eggs, milk, salt and pepper until well combined.  Stir in salmon, green onions and remaining 1 cup cheese. Bake at 350 degrees for 35 to 40 minutes or until center is set. Check after 15 to 20 minutes.  Serves 6.

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