The Mail-Journal, Volume 7, Number 42, Milford, Kosciusko County, 18 November 1970 — Page 24

Salads SALAD 2 boxes orange jello 2 cups boiling water 4 cup apricot juice cup pineapple juice 1 no. 2 can apricots, cut up 1 no. 2 can pineapple, crushed Sauce cup apricot juice 4 cup pineapple juice 3 T. flour 4 cig> sugar 1 egg Cook until thickened. When cool add one cup Cool Whip and pour over set up jello. Top with grated cheese and coconut. Anva Belle Emmons Warsaw Junior Homemakers SWEET & SOUR CABBAGE 4 cups shredded cabbage cooked until tender & drained 4 slices fried bacon 2 T. fryings 2 T. brown sugar 1 T. flour, scant one third cup vinegar Vi cup water Leave the bacon fryings in the skillet and add other ingredients. Bring to boil and add cabbage and crumble bacon. Salt to taste. If preferred add one small onion, diced fine or two whole cloves. Pauline Barker Purdue Home Project Warsaw CRANBERRY SALAD 1 qt. cranberries (or 1 lb.) (Can be ground) 34 cups boiling water 2 cups sugar 3 T. unflavored gelatin 4 cup cold water 4 cup pecans t cup crushed, drained pineapple 1 cup Tokay grapes 4 cup celery Cook cranberries in boiling water until tender Remove from heat and add sugar or put sugar in the boiling water. Add a dash of salt.

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Soften gelatin in cold water. Stir into hot cranberries. Cool. Add remaining ingredients. Pour into mold or long Pyrex dish and chill thoroughly. Serves nine or more. Lois Harlan Rockhill Etna Home Extension Etna Green Soap BEAN SOUP 2 cups (1 lb.) great northern beans 3 quarts water 1 med. onion 4 tsp. celery salt 4 tsp. pepper 1 tsp. Accent few sprigs parsley 1 lb. ham or a hambone or other seasonings Soak beans overnight in water, add rest of ingredients and simmer slowly all day to bring out the best flavor. Serve with com bread. Mrs. Dayton Fellows 211&E. Market Warsaw “Kosko Club” — past county officers Meat r PORCUPINES 14 lbs. ground beef, uncooked 1 tsp. baking powder 1 T. minced onion 4 cups milk or water 4 cup uncooked rice 1 can mushroom sauce Salt and pepper to taste 2 T. minced parsley 2 cans tomatoes Combine ingredients except tomatoes; form into 8 balls. But into small roaster. Pour tomatoes over meat. Bake uncovered 35 minutes in 400 degree oven. Cover and bake 35 minutes longer. The rice comes out over the meat, thus the name of porcupines. Eva Brunner North Webster Charm ’N Chatter

JIFFY SHRIMP CURRY 1 T butter 1 can (104 ounce) frozen cream of shrimp soup 2 T instant minced onion 1 cup dairy sour cream 4 tsp. curry powder 1 can (44 ounce) shrimp, drained minced parsley Heat butter, soup and onion on low heat until smooth. Stir in sour cream and curry. Add shrimp and heat until hot. Do not boil. Serve over rice. Sprinkle with parsley. Yield four servings. Mrs. Alton Kissinger Lake Township r 2 Silver Lake BEEF STROGENAUGH 1 pound ground beef 4 ounce can drained mushrooms two-thirds can French fried onions Mix and pour into 24 quarts casserole. Heat 1 can cream mushroom soup, stir in 4 cup sour cream. Pour over meat mixture. Cut biscuits in half and arrange cut side down around edge. Add remaining onions. Mix 4 cup sour cream and 1 egg slightly beaten with 1 tsp. celery seed and 4 tsp. salt and pour over the biscuits. Bake in 375 degree oven til golden brown. I use Hungry Jack biscuits. Vera Hoffer Herscherettes Warsaw POTATO CHIP CHICKEN 1 cup of chicken, warm to room temperature 1 5 oz. package potato chips crushed in bag 4 cup butter melted. (Keep warm) Dip chicken in butter and then roll in crushed chips. Place in baking dish or iron skillet. Season to taste, salt, pepper and paprika. Bake in 325 degree oven 1 hour or until brown and crisp. Serves 4. Ruby Badskey North Webster Charm ’N Chatter Club

CURRY CHICKEN 1 cup chopped celery 4 cup of chopped onion 1 stick oleo Cook above slowly while preparing other ingredients: 2 cups chicken diced 1 cup long cooking rice 2 cups milk

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14 cups water 2 cans creamed chicken soup 1 tsp. salt and a little pepper 2 or 3 tsp. curry powder Put all ingredients together in a baking dish and bake for two hours in a 350 degree oven. Mrs. Carl Thomas Nappanee Active Ladies Club

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