Peanut Butter Cinnamon Crescents

1/2 cup margarine
1/2 cup creamy peanut butter
2 cups unsifted flour
1/2 cup dairy sour cream
1/2 cup sugar

Filling:
1/4 cup firnly chopped raisins
1/4 cup finely chpped nuts
1 tsp ground cinnamon

Mix together in mixer; chill overnight. Divide dough in 3 balls. On floured board, roll each ball into a 9-inch circle. Cut each circle into 10 wedges. PLace 1 heaping teaspoonful of filling in center of each wedge. Roll up, starting at widest point. Place on ungreased baking sheet 1/2 inch apart. Bake in 400 degrees 12 - 15 minutes or until lightly browned.

Makes 30 cookies.

[hand written]

Marinated Vegetables

1 can Campbell's Chicken Broth
4 medium-sized carrots, sliced (1 1/2 cups)
2 cups cauliflowerets
2 small zucchini squash, diagonally sliced (about 2 cups)
1/4 pound mushrooms, sliced (about 1 cup)
1/4 cup wine vinegar
1 envelope (0.6 ounces) Italian salad dressing mix

Heat broth to boiling in a large saucepan. Add carrots; simmer 2 minutes; cool. Stir in cauliflowerets, zucchini, mushrooms, vinegar and salad dressing mix. Chill 6 hours or more, stirring occasionally.

Makes about 7 cups.

[Magazine clipping. I hope Campbell's Chicken Broth comes in just one size. Otherwise, we're in trouble.]

Appleyard Center Vegetable Salad

1 head whole cauliflower, blanched
1 1/2 cups peas
1 1/2 cups green beans
1 1/2 cupsbroccoli flowerettes
1 1/2 cups julienne carrots, blanched
1/2 cup bottled French dressing
romaine lettuce
3 ripe tomatoes
chopped fresh basil
parsley, for garnish

Sour Cream Dressing

1 cup sour cream
2 tablespoons mayonnaise
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon grated onion
1/4 teaspoon bottled red pepper sauce
chopped chives, for garnish

Place cauliflower, peas, green beans, broccoli and carrots in separate bowls. Add some French dressing to each and marinate for 2 hours in refrigerator.

Line a large round platter with romaine; place cauliflower in the center. Slice tomatoes and pile next to caulifower; sprinkle chopped basil on tomatoes. Remove vegetables from marinade and pile each separately around cauliflower. Garnish with parsley. Serve with dressing. Makes 4 servings, about 49o calories each.

Sour Cream Dressing: In small bowl, combine all ingredients; stir until mixed.

[Magazine clipping. The following advice comes with this recipe: This requires an eye for color and a big platter, preferably round. Use tender fresh vegetables for this, if you can.]

Hot Tuna Bake

8 slices firm whole wheat or white bread, lightly toasted
1 can (7 ounces) tuna
1/4 cup chopped green pepper
1 small onion, diced (1/4 cup)
3/4 teaspoon salt
4 ounces mozzarella cheese, shredded (1 cup)
2 eggs
2 cups milk
1/4 teaspoon leaf oregano, crumbled

1. Place 4 slices bread in buttered 6-cup shallow baking dish.

2. Drain tuna; combine with green peppers, onion, and 1/4 teaspoon of the salt in small bowl. Stir in half the shredded cheese. Spread over bread. Top with remaining 4 slices bread.

3. Beat eggs in medium-size bowl. Stir in milk, remaining 1/2 teaspoon salt and oregano. Pour milk mixture over bread; sprinkle with remaining cheese. Cover and refrigerate at least 1 hour or overnight. Press bread down into milk before baking.

4. Bake in a moderate oven (375) for 45 minutes or until puffed and golden. Remove from oven. Let stand 10 minutes before serving.

[magazine clipping]

Makes 4 servings

Fish with Avocado Sauce

1 1/2 pounds red snapper or other white fish fillets
water
6 peppercorns
1/4 teaspoon salt
1 bay leaf, crumbled
3 or 4 onion slices
juice of 1/2 small lime or lemon (1 1/2 to 2 teaspoons)
avocado sauce (recipe below)
parsley

Avocado sauce:
1 large avocado
1/2 cup whipping cream
1/2 cup milk
1 teaspoon lime juice
3/4 teaspoon Maggi seasoning
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
dash white pepper
2 or 3 parsley sprigs

Place fish in a large skillet. Add water to cover, peppercorns, salt, bay leaf, onion slices and lime or lemon juice. Bring to a boil; reduce heat. Cover and simmer 10 mintues, or until fish flakes easily when tested with a fork.

To prepare avocado sauce, peel avocado and slice into blender. Add remaining ingredients. Cover and blend until smooth. Pour into a saucepan. Heat over medium heat, stirring frequently; do not boil.

Drain fish. Place on a warm platter and keep warm. Pour sauce over fish. Garnish with parlsey; serve immediately.

Makes 6 servings.

[clipped from a newspaper. I had never heard of Maggi seasoning; turns out it's an Asian seasoning sauce.]

Cranberry Cherry Conserve

4 cups cleaned cranberries, coarsely chopped
4 cups frozen sweet cherries, thawed, coarsely chopped
1 orange, seeded and ground
2 cups water
4 cups sugar
1 cup chopped pecans
1 cup seedless raisins
1 pouch liquid pectin

Prepare home canning jars and lids according to manufacturer's instructions.

Combine cranberries, cherries, orange and water in a 6- to 8-quart saucepan. Simmer over medium heat 5 minutes, stirring occasionally.

Add sugar, pecans and raisins and bring to a full, rolling boil. Boil hard 1 minute, stirring frequently. Remove from heat and stir in liquid pectin.

Carefully pour hot conserve into a hot jelly jar, leaving 1/4-inch head space. Wipe jar rim clean; place lid on and screw band down evenly and firmly. Place closed jar in canner. Repeat for each jar.

Process 15 minutes in boiling water bath canner.

Makes about 6 12-ounce jars.

[Newspaper clipping. I like this one already, if only because "coarsely" is spelled correctly.]

Fresh Cucumber Soup

20 ounces unflavored yogurt
14 ounces cucumber
3 ounces Corinthe raisin (very tiny variety from Greece)
1 ounce fresh mint leaves, chopped
1 ounce dill, chopped
salt and pepper to taste

Peel cucmber and slice lengthwise into halves. Scoop out seeds and grate coursely (sic).

Stir yogurt in deep bowl with a whisk until it is completely smooth. Add the cucumber, raisin, mint, salt and pepper; stir.

Refreigerate for at least 2 hours until chilled. Serves 10.

Optional: add 1 cube and one fresh mint leaf to each portion.

[This is a newspaper clipping. I wish I knew which newspaper so I could never ever ever take it. If their copy editors can't tell "coursely" (which I doubt is even a word) from "coarsely," they don't deserve my business. And I'm trying to picture the garnish of 1 cube (and 1 fresh mint leaf). Cube of what? ice? root? cucumber? Or maybe they meant (mint) "cuke" but would that be a whole cucumber, or a slice, or a spear? I wash my hands of the whole thing. Of course, that could be because I don't want to look for Corinthe raisins.]

Broiled Frosting

1/4 cup (1/2 stick) butter, melted
1/2 cup firmly packed brown sugar
3 tablespoons light cream
1/2 chopped walnuts
3/4 cup flaked coconut

Combine butter, brown sugar, cream, nuts and coconut in a small bowl; spread evenly over warm cake. Broil with top of cake 4 to 5 inches from broiler until topping is bubbly (watch carefully to prevent burning.) Serve warm or cold.

Makes about 1 1/2 cups.

[Magazine clipping]

Individual Brioches

3 to 4 cups unsifted all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 package active dry yeast
1/2 cup milk
1/4 cup water
1/2 cup (1 stick) margarine
4 eggs (at room temperature)
1 tablespoon sugar

1. Combine 1 cup of the flour, 1/3 cup sugar, salt and yeast in a bowl; mix well.

2. Heat milk, water and margarine in a small saucepan until liquids are very warm (120 - 130 degrees). (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed on electric mixer, scraping bowl occasionally.

3. Add 3 whole eggs, 1 egg yolk (reserve white) and 3/4 cup of the flour. Beat at highspeed 2 minutes, scraping bowl occasionally. Stir in enough of the remaining flour to make soft dough. Cover; let rise in a warm place, away from drafts, until more than doubled in volume, about 2 hours. Stir down; cover bowl; refrigerate overnight.

4. Punch dough down; turn out onto lightly floured surface. Divide into 2 pieces, one about 3/4 of the dough and the other 1/4 of the dough. Cut larger piece into 24 equal pieces. Form into smooth balls. Place in well greased 2 1/2 x 1 1/4-inch muffin pan cups or 2 1/2 inch brioche pans. Cut smaller piece into 24 equal pieces; form into smooth balls. Make a deep indentation in ceter of each large ball; dampen slightly with cold water. Press a small ball into each indentation. Cover; let rise in warm place, away from drafts, until doubled in volume, about 50 minutes. Beat reserved egg white slightly with 1 tablespoon sugar in a small bowl. Brush over rolls.

5. Bake in a moderate oven (375 degrees) for 15 minutes, or until brioche are golden brown and sound hollow when tapped with fingers. Removed from pans and cool on wire racks.

Makes about 2 dozen.

[Magazine clipping. Commentary reads: No time to knead? There are lots of sensational yeast recipes that don't require any kneading, say the Fleischmann test home economists. For these favorite individual Brioches, the batter is just mixed, allowed to rise, refrigerated overnight, and then baked after a second rising.]

[This recipe actually specified Fleischmann's Active Dry Yeast and Fleischmann's Margarine. Personally, I would feel perfectly comfortable substituting butter for the margarine here.]

Broiled Shrimp with Garlic Sauce

1 pound large fresh shrimp or frozen shelled and deveined shrimp
1/4 cup (1/2 stick) butter
1/4 cup vegetable oil
1 tablespoon lemon juice
1/4 cup chopped shallots
2 cloves garlic, finely chopped
1/2 teaspoon sslt
dash pepper
1/4 cup finely chopped parsley

1. Shell shrimp and remove vein. Rinse; dry on paper toweling. Preheat broiler.

2. Melt butter in a shallow broiler pan large enoug to hold one layer of shrimp; do not let it brown. Stir in oil, lemon juice, shallots, garlic, salt and pepper. Add shrimp and turn them mixture until well-coated.

3. Broil 3 inches from heat, about 5 minutes; turn and broil 5 minutes longer until slightly browned and tender but firm. Do not overcook. Transfer shrimp to serving dish; pour sauce over and sprinkle with parlsey. Serve with steamed rice, if you wish.

Preparation time: 30 minutes

Makes 2 servings

[magazine clipping]

Guacamole Tacos

1 medium-size onion, chopped (1/2 cup)
2 tablespoons vegetable oil
1 can (1 pound) tomatoes, undrained
1 can (4 ounces) chopped green chilies
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon leaf oregano, crumbled
2 ripe avocados, peeled, pitted and mashed
1/3 cup chopped green onion
2 tablespoons lemon juice
2 teaspoons ground cumin
1 clove garlic, minced
1/2 teaspoon salt
8 taco shells
1 1/2 cups shredded iceberg lettuce
3/4 cup shredded Cheddar cheese

1. Saute onion in oil in a large skillet until soft. Add tomatoes, chilies, the 1/4 teaspoon cumin, 1/4 teaspoon salt and oregano; simmer, stirring occasionally, 20 minutes or until thickened.

2. Combine avocado, green onion, lemon juice, remaining cumin, garlic and remaining salt.

3. Fill taco shells with avocado mixture, spoon tomato mixture over and sprinkle with lettuce and cheese. Serve with refried beans, if you wish.

Preparation time: 20 minutes

Makes 8 servings

[Clipped from a magazine. "A variation on a popular Mexican theme." Vegetarian tacos is a variation all right. Possibly a good one. If you're not a vegetarian and you sneak in a little ground beef, I don't suppose you'll be arrested.]

Buttermilk Gems

2 cups sifted foour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
4 Tablespoons (1/2 stick) butter
3/4 cup buttermilk

Sift flour, baking powder, salt, and soda. Cut in butter until mixture is moist.

Turn out onto a lightly floured pastry cloth or board. Knead gently for 1/2 minute. Pat dough into square 1 inch thick. Cut into rounds with 1-inch cutter. Place not touching on ungreased cookie sheets.

Bake in hot oven (475) 10 minutes or until puffed and golden.

Makes 3 dozen small biscuits.

Sour Cream Cabbage Slaw

3/4 c. dairy sour cream
1 tbsp. vinegar
1/2 tsp. dill weed
1/2 tsp. salt
1/8 tsp. pepper
5 c. shredded red and green cabbage
1/2 c. chopped green pepper

In a small bowl, gently blend sour cream, vinegar, and seasonings. Cover and chill. When ready to serve, toss cabbage and green pepper lightly with dressing. Serve with Cheese Baked Beans (recipe below), bread sticks, butter, milk and ice cream for dessert. Serves 6.

[Magazine clipping. Sorry, but the Cheese Baked Beans recipe is not attached. You'll have to make do with ordinary uninspired baked beans.]

Parsleyed Potatoes

8 to 12 small new, red-skinned potatoes
OR: 3 or 4 Idaho potatoes
2 tablespons unsalted butter or margarine
3 tablespoons finely chopped parsley

1. Peel potatoes. (If potatoes are large, cut them in half or quarter them.)

2. Put the potatoes in a large saucepan and add water to cover. Bring to boiling; lower heat; simmer until tender, about 10 minutes.

3. Drain; add butter and stir gently until potatoes are well coated. Sprinkle with parsley and serve.

Makes 4 servings.

Calories: 213 Sopdium: 7 mg. Fat: 6 g. Cholesterol: 16 mg.

Baked Acorn Squash

2 acorn squash (about 1 3/4 pounds each)
4 teaspoons unsalted butter or margarine
4 teaspoons brown sugar
freshly grated nutmeg

1. Preheat oven to 4oo degrees.

2. Cut the squash in half lengthwise. Using a sharp knife, slice off the small section at each end of the squash. Cut off a small slice at the bottom of each squash half. This will permit the halves to rest evenly when placed on a baking sheet. Scrape out the seeds and fibers from each half.

3. Arrange the squash halves cut-side up in a baking dish. Dot the inside of each half with 1 teaspoon of the butter. Sprinkle the inside of each cavity with 1 teaspoon of brown sugar. Sprinkle each with a little nutmeg.

4. Bake in a 400-degree oven for 45 minutes. As the squash cooks, dip a brush into the cavities and brush the top rim of each half. This squash is excellent with freshly cooked green peas served in each cavity.

Makes 4 servings

Calories: 203 Sodium: 6 mg Fat: 5.1 g. Cholesterol: 10 mg.

[Magazine clipping]

Guacamole

1 large, ripe, unblemished avocado
1 teasoon finely grated onion
1 clove garlic, minced
1/2 teaspoon chopped peeled green serrano chilies (fresh or canned)
3 teaspoons finely chopped onion
2 tablespoons lime juice
1/2 teaspoon coriander seeds, finely crushed
1/4 cup cubed, seeded fresh tomato
1 tablespoon olive oil (optional)
1 red radish, thinly sliced
1 tablespoon chopped fresh coriander leaves (optional)
or: 1 tablespoon finely chopped fresh basil leaves (optional)

1. Peel the avocado and discard the pit. Cut the avocado into 1-inch cubes.

2. Put the avocado in a mixing bowl and cut it back and forth with a knife to make a coarse-fine texture.

3. Add the grated onion, garlic, chilies, chopped onion, lime juice, coriander seeds, tomato, olive oil and radish. (If the coriander is used, do not use the basil.)

Make about 2 cups.

Calories: 168 Sodium: 6 mg. Fat: 15.8 g. Cholesterol: 0

[Clipped from a magazine. I love guacamole. But radishes? I've never had guacamole with radishes before, I can confidently assert, because I know and like radishes. Just not in guacamole.]

[And I'm not sure what to think of this "coarse-fine" description. I have a hard enough time, when I'm in chopping mode, deciding if my "coarse" is coarse enough, or my "fine" is fine enough. With "coarse-fine," all bets are off. Any thing between a whole avocado and a puree is justifiable. ]

[This recipe creator must have an infinitesimally delicate palate for texture. In addition to "coarse-fine" chopped avocado, we have both finely grated onion and finely chopped onion. I can pretend there's a difference, but what is the purpose in using both? Finely chopped onion is probably a bit coarser than finely grated onion (does that make it "fine-coarse-fine" or "coarse fine fine" or "fine fine fine coarse"?) but still--why both? Why not 4 teaspoons finely chopped onion if you can detect the bitsy crunches amid all that thinly sliced radish and cubed seeded fresh tomato? ...perhaps this was a cookery school's final exam for Textures 400.]

Swedish Rye Bread

3 cups white flour
3 cups rye flour
1/2 cup water
3 Tbsp dark brown sugar
2 Tbsp molasses
1/4 cup oil
2 Tbsp grated orange peel
2 1/2 tsp salt
2 tsp caraway seed
1 tsp anise seed

Dissolve yeast in warm water; stir in brown sugar, molasses and rye flour; beat until smooth. Cover tightly and let rise in warm place until doubled in bulk. Sir in oil, orange peel and seeds; mix well. Gradually add 2 3/4 cups white flour and beat. Cover and let set for 10 minutes. Sprinkle remaining 1/4 cup of flour on a board and knead it in. Leave on the board, cover with a towel and let it rise again until doubled. Shape into a loaf, put into a well-greased bread pan. Let rise. Bake about 45 minutes in 375 degree oven. This makes one large loaf or two small ones.

[hand-written]

Chicken Broth

3 pounds meaty chicken bones
1 medium-size onion, chopped (1/2 cup)
1/2 cup coarsely chopped leeks,
OR: add an additional 1/2 cup of onion
1/2 cup coarsely chopped carrots
1 clove garlic
6 peppercorns, crushed (hit with hammer)
1 bay leaf
1/2 teaspoon leaf thyme, crumbled
20 cups (5 quarts) water

1. Put the bones in a kettle and add cold water to cover. Bring to a full rolling boil; drain. Rinse the bones under cold running water until chilled; drain.

2. Return the bones to a clean kettle and add onion, leeks, carrots, celery, garlic, peppercorns, bay leaf, thyme, and water. Bring to boiling; lower heat; simmer, uncovered, 2 hours.

3. Strain the broth through a colander or sieve. Discard the solids.

Makes 7 cups
Calories: 45 Sodium: 129 mg Fat: Trace Cholesterol: 0

[magazine clipping]

Grandmother Lipitt's Lane Cake

Cake
3 1/2 cups unsifted all-purpose flour
pinch of salt
2 teaspoons double-acting baking powder
8 egg whites
1 cup butter
2 cups sugar
1 cup milk
1 teaspoon vanilla extract

Filling
8 egg yolks
1 cup sugar
1 cup butter
1 cup chopped raisins
1 cup flaked coconut
1 cup chopped pecans
pinch of salt
1 teaspoon vanilla extract
1/4 cup brandy or bourbon

1 recipe fluffy white icing

Preheat oven to 375 degrees. Grease and flour three 9-inch round cake pans.

In medium bowl, combine flour, salt and baking powder. In small mixer bowl, beat egg whites until stiff; set aside. In large mixer bowl, cream butter and sugar. Add flour mixture and milk alternately to butter mixture. Add vanilla. Fold in egg whites. Pour batter into prepared pans. Bake for 30 to 35 minutes. Cool 10 minutes in pans on wire racks. Remove from pans and cool completely.

In small mixer bowl, combine egg yolks and sugar, beating until thick and lemon colored. Pour into saucepan and add butter and raisins. Cook over low heat, stirring constantly, until mixture begins to boil. Cook until thickened, about 3 to 4 minutes. Stir in coconut, pecans, salt, vanilla, brandy or bourbon. Cool. When cool, spread filling evenly between cake layers. Ice cake with fluffy white icing. Makes 16 to 20 servings, about 645 calories per 16; 515 calories per 20.

[Clipped from a magazine. I think I can safely suggest that Ada never actually used this recipe, given the 1/4 cup of brandy (or bourbon). Still, with some judicious editing...]

Al Sitter's Crispy French Bread

1 T oil
1 T salt
1 T sugar
1 c boiling water
1 c cold water
1 pkg yeast
5 - 5 1/2 c sifted flour
1 egg, slightly beaten

Combine and blend oil, salt, sugar and boiling water. Add cold water, let cool, and add yeast. Leave 5 minutes. Add flour gradually. Knead and let rise double in bulk. Punch down and divide in 3 equal parts.

Shape into 10-inch long loaves and place on lightly greased baking sheets. Let rise 1 hour & brush with egg white. Make 3 diagonal slashes on each loaf.

Place in preheated 450 degree oven for 15-30 minutes until crust is golden. Reduce temperature to 350 degrees. Bake 30 minutes more.

[Handwritten]

Sweet Potato Pudding

4 cups grated raw sweet potatoes
1/2 teaspoon ground ginger
1/2 teaspoon cloves
2 cups firmly packed brown sugar
1 cup melted butter or margarine
2 teaspoons grated lemon peel
1 teaspoon cinnamon
1 teaspoon salt
4 eggs, well beaten
1 cup chopped pecans, for topping

Preheat oven to 350 degrees. Combine all ingredients, except eggs and pecans, until well mixed. Add eggs and stir until well combined; pour into 3-quart casserole. Top with pecans. Bake 1 hour. Makes 10 servings: about 480 calories each.

[magazine clipping]

Cinnamon Cake

1 c. milk, hot
1/4 c. butter, melted
1/3 c. sugar
4 c. flour
1/2 t. salt
3 eggs, beaten
1 yeast cake

Cool milk to lukewarm and add other ingredients, with the flour last. Let raise once & knead down. Drop by teaspoonsful into melted butter and roll in cinnamon sugar mixture. Place pieces in large angel food cake pan. Raise and bake at 375 degrees for 35-40 minutes. Turn out immediately. Breaks off in individual pieces--delicious.

[It sounds delicious, too. But Sharon Hall, whose recipe this is, doesn't mention cinnamon sugar in the list of ingredients. I don't know if that 1/3 c sugar goes in the batter, or is supposed to be cinnamon sugar and set aside with the melted butter. Or, does the melted butter go in the recipe, and there is additional melted butter to roll the the dough balls in? If anyone has made this, perhaps they can clarify these points. I'm starting to fear this recipe. So many opportunities to fail...]

Julekage (Swedish Christmas Bread)

Dissolve 1 cake yeast in 1/4 c. warm water. Scald 1 1/2 c. milk; add 1/4 c. butter; cool to lukewarm. Add softened yeast, 6 t. sugar & 1 t. salt. Mix well and stir in 1 1/2 c. sifted flour, 1 beaten egg, 1/4 c. currants, 1/4 c. citron, 6 T. raisins, 1/4 c. chopped candied cherries and about 4 1/2 c. sifted flour gradually to make a soft dough; knead until smooth. Place in greased bowl; cover and let rise until doubled--punch down; let rise again.

Shape into 2 loaves; place in pans. Let rise until doubled.

Bake at 350 degrees 35-40 minutes. Frost if desired.

[recipe from Hertha Lawrence]

Banana Cow

1 medium-size banana, peeled and cut into chunks
1/2 cup milk
1 tablespoon honey
1/8 teaspoon vanilla
1 cup crushed ice
lime wedges

Combine banana, milk, honey, vanilla and ice in container of electric blender; whirl until smooth. Pour into two 10-ounce glasses. Garnish with lime wedges.

Makes 2 servings.

["Creamy and cool--kids will love it!"]

Aristocrat Dip

1 cup Kraft Real Mayonnaise
1/2 cup dairy sour cream
1 tablespoon anchovy paste
1/4 cup chopped parsley
2 tablespoons chopped onion
1 clove garlic, minced
dash pepper

Beat mayonnaise, sour cream and anchovy paste in a small bowl until smooth. Stir in parsley, onion, garlic and pepper; cover; refrigerate at least 2 hours. Serve with shrimp, raw cauliflowerets, zucchini sticks or mushroom caps, if you wish.

[This recipe includes the following commentary: "A favorite of Dorothy Holland, vice president and director of consumer affairs at Kraft, this dip often appears on her guest menus." That would explain the insistence on Kraft Real mayonnaise. None of that substandard Best Foods. ;)]

[Magazine clipping glued to a 4x6 card. It looks like these are glued with a type of glue I don't see anymore in the stores--the clear yellowish stuff in the amber bottle with the angular rubber tip, slitted, so when you pressed it down on, say, a magazine clipping, it smeared out in the general area. Over time, it appears, these globs of glue become non-adhesive, so I have been updating the stickum with a swipe of glue stick. As I did the swipe this time, I caught a glimpse of the backside of the recipe--an ad for Tareyton cigarettes. Are they still around? Would any among us know? I haven't seen their ads for a while, but then most of the magazines I read don't advertise cigarettes.]

Crispy Ornament Decorations

1/4 cup butter or margarine
1/4 cup cocoa
5 cups (10 1/2 -ounce package) miniature marshmallows
5 cups crisp rice cereal
Garnish: coconut, nuts, cinnamon candies, gumdrops, marshmallows

Melt butter in large saucepan over low heat; add cocoa and marshmallows. Cook, while stirring constantly to prevent scorching, until marshmallows are melted and mixture is well-blended. Cook and stir 1 minute longer. Add cereal; stir until each particle is well-coated.Cool slightly.

Butter hands; create various shapes and figures such as snowmen, pine cones, wreathes, trees and showballs. Decorate as desired with candy garnishes. If mixture becomes too difficult to mold, return to low heat to soften.

Cool ornaments several hours, or overnight for additional firmness. Wrap in clear plastic wrap (use sufficient wrap to twist well in back). Attach ornaments to tree branches.

Makes 12 to 15 ornaments, depending on size and shape.

[Newspaper clipping.]

Stollen

4 ounces yeast
4 pounds bread flour
1 pound cake flour
8 ounces sugar
1 1/2 pounds butter
8 ounces ground almonds
4 pounds golden raisins
5 ounces diced citron
1 quart lukewarm milk
1 grated lemon rind
1/2 teaspoon mace
1/2 teaspoon cinnamon
salt and cloves, a pinch each

In advance, soak raisins in water to help them retain moisture and flavor thorugh the baking process. Heat milk at lowest setting while grating lemon. Save rind for flavoring.

Put flour in a bowl and make a small crater in the center. Dissolve yeast in 1/3 of the quart of lukewarm milk and pour into flour crater. Work together into a dough. Place dough in a warm place to rise.

After dough has risen, add other ingredients, except raisins, citron and almonds. Work until dough is smooth. Put back into a warm spot and let rise for the second time, about 1/2 hour, depending on how active the yeast is. Meanwhile, drain raisins.

When dough is plump and warm, add fruit and almonds and carefully press them into the dough. Knead carefully, spreading fruit and almonds evenly throughout. Set dough aside for its third and final rise.

Place finished loaf on a baking sheet and set aside for at least 10 minutes. Meanwhile, preheat oven to 400 degrees. Place bread in oven and lower temperature to 350 degrees.

Bake until bread is a deep golden brown, 30 to 40 minutes. For smaller loaves, this time should be adjusted downward.

[Newspaper clipping. Also includes the following commentary: "Stollen is a traditional holiday bread, but it is good at any time. This fruity treat is a favorite of the German farmers." I'm a little intrigued about the second rising, which is "about 1/2 hour, depending on how active the yeast is." So, how active is it supposed to be? Not much guidance here. But while you're trying to decide, drain the raisins.]

Green White and Red Tacos

Guacamole (recipe follows)
3/4 lb. lean ground beef
1 can (7 3/4 oz) taco sauce
1/2 tsp. salt
1/2 tsp. chili powder
12 corn tortillas
vegetable oil
1 1/4 cups sour cream

Prepare guacamole and set aside. In medium saucepan cook beef over medium heat until lightly browned. Stir in taco sauce, salt and chili powder. Cook over medium heat 10 minutes.

In medium-sized fry pan fry tortillas on both sides in small amount of oil until hot but still soft, about 15 seconds. Drain on absorbent paper. Spread two tablespoons guacamole over half of each taco. Top with rounded tablespoon sour cream. Spoon two tablespoons meat sauce over sour cream. Fold in half and serve hot. Makes six servings.

Guacamole

2 medium-ripe avocados
1 Tbsp. lemon or lime juice
1/4 cup diced green chiles
2 Tbsp. finely chopped onion
1 Tbsp. hot sauce
1/2 tsp. salt

Peel and mash avocados. Blend in remaining ingredients.

[Newspaper clipping. I love the reference to "absorbent paper." Think paper towels, although in a pinch you could probably use newsprint (unprinted, I hope).]

[I was out of town for a few days, in Utah for conference. If I were doing restaurant reviews instead of recipes, I'd be set for a while, what with a bento-box with dried-out rice and a truly inedible smoked chicken enchilada. But we're back, and the recipes are back in the pipeline.]