Ginny's Soda Bread

3 cups flour
1 tsp soda
1 tsp salt
2 eggs, beaten
2 Tbsp oil or melted butter
2/3 cup sugar
3 tsp baking powder
1 cup raisins
1 3/4 cups buttermilk

Stir dry ingredients and stir in raisins. Add rest of ingredients and mix just to blend. Bake in 9 1/4-by-5 1/4-inch well-greased loaf pan for 1 hour at 350 degrees. Cool, remove gently and slice...great with butter (color it green).

Irish Treacle Bread

3 cups plain flour
1 1/2 tsp baking soda
1 Tbsp butter or margarine
2/3 cup buttermilk
1 1/2 tsp salt
1 1/2 tsp sugar
2/3 cup molasses

Sift flour, salt, soda and sugar into a bowl and mix well. Put shortening, buttermilk and molasses into blender amd mix well. Pour liquid mixture over dry ingredients and mix all until dough is of consisitency to knead. Turn out on floured board adn knead for about 1 minute. Pat into greased, heavy skillet or 8-inch cake pan. Put gashes across top to form an "X." Bake in preheated oven at 350 degrees for 45 minutes. The bread can be served warm with whipped cream or ice cream or cold with butter and jam.

[Newspaper clipping. Additional notes: "'At times we had a brown cake or apple cake,' recalled Blakey. 'I found this recipe for Irish Treacle Bread, which sounds the same as the brown cake, in the St. Daniels Women's Guild Cookbook.'"

Pot Luck Potatoes

2 pounds frozen hash brown potatoes
10 ounces grated cheddar cheese
1 can cream of chicken soup, undiluted
16 ounces sour cream
1/2 chopped onion

Thaw potaotes, which are best if Southern style, with red and green pepper. Mix all ingredients and layer into large, shallow casserole. Bake, uncovered, 1 1/2 to 2 hours at 350 degrees. Best of all with baked hame, glazed with honey and mustard. Serve 20 adults, 10 teens. Double or triple, as needed.

[Newspaper clipping. Related to Funeral Potatoes, but no cornflake topping.]

Colcannon

8 new potatoes
6 green onions
1/3 pt. of milk
1 small cabbage
1 oz butter
parsley
salt and pepper

Peel, boil and mash potatoes. Finely chop green onions, add potatoes, pour on boiling milk and beat until fluffy. Cook cabbage, chop finely and pour on melted butter. Add to potatoes with chopped parsley, salt and pepper and beat well, keeping hot over a low heat. Melted butter may be added to individual servings, if desired.

Makes 8 generous servings.

Note: Kale can be substituted for cabbage in season and leeks for green onions. Leftovers may be friedd in bacon fat until crisp and brown on both sides.

[Newspaper clipping. 1/3 pint of milk = 2/3 cup of milk. 1 oz butter = 2 tablespoons butter.

Baked Kibbe

2 cups fine cracked wheat
1 1/2 teaspoons salt
1/2 teaspoon black pepper
pinch sweet marjoram
1/2 medium onion
2 1/2 pounds ground beef

for stuffing:
1 tablespoon shortening
2 medium onions, chopped
salt and pepper to taste
1/4 cup pine nuts (or chopped walnuts or almonds)

Soak wheat in lukewarm water to cover for 20 minutes. Place 1/2 cup of the wheat with the seasonings in a food processor and pulverize.

Drain remaining cracked wheat, mix with the processed mixture, the 1/2 onion and ground beef. Add water as needed. Saute stuffing ingredients in shortening until the meat loses its pinkness.

Place half of the meatloaf mixture in a greased 13 x 9 x 2-inch baking pan and pat out evenly. Spread stuffing evenly on top, then cover with other half of loaf mixture. Cut in squares and bake at 350 degrees for 40 minutes or until browned.

Serve with cucumber-mint sauce (recipe follows) and pita bread.

Makes 6 to 8 servings.

Cucumber-Mint Sauce:
Mix 1 container plain yogurt with 1 diced cucumber, salt and dried mint to taste.

[Newspaper clipping. Attached commentary: "Among the Middle Eastern delights offered by owner Khalil Amr at La Deli restaurant in Las Colinas near Dallas is baked kibbe, a meat loaf stuffed with a mixture of meat, onions, and pine nuts."]

[I don't understand this recipe at all. According to the list of the ingredients, the meat is not part of the stuffing, but the recipe directions and the commentary seem to think it is. And how big is a "container of plain yogurt?" Yogurt comes in lots of sizes these days. *sigh*]

Pumpernickel Bread

You have to make the starter for this bread at least a day in advance, and the bread itself requires long, slow risings to give it its deep, rich, tangy flavor. Molasses or caramel coloring will add color, but the includion of last week's toasted crumbs, undoubtedly a more authentic way of darkening the bread, was used simply as an economical device by European peasants.

For the starter:
1 tablespoon active dry yeast
1/3 cup non-fat dry milk
1 cup warm water
3/4 cup white flour
1/2 cup rye flour

For the dough:
1 1/3 cups starter
1/3 cup non-fat dry milk
2 1/2 cups warm water
3 to 3 1/2 cups white flour, preferably unbleached
2 to 2 1/4 cups pumpernickel flour (see note)
1 tablespoon active dry yeast
2 tablespoons coarse salt or 4 teaspoons table salt
3/4 cup stone-ground cornmeal
2 tablespoons caramel or molasses
3/4 cup toasted rye bread crumbs or wheat germ
cornmeal (for round loaves)

For the glaze:
1 tablespoon molasses or caramel mixed with 1 teaspoon water

Mix starter ingredients together in a medium-size bowl, beating into a smooth batter. Cover with plastic wrap and leave in a warm place, such as on top of the stove near a pilot light or close to a radiator. The starter will rise and bubble up, then sink back. It is ready to use after 24 hours.

In a large bowl dissolve the yeast in the remaining cup of warm water. Stir in the sponge, salt, corn meal, molasses or caramel, the bread crumbs or wheat germ, and the remaining flours, holding back about 3/4 cup of the white flour. Turn the dough out on a floured working surface after it bcomes too stiff to stir and let rest while you clean out the bowl. Knead the dough, adding more flour as necessary. The dough will be very sticky. After 10 minutes of kneading, return the dough to the cleaned, ungreased bowl, cover, and let rise until double in volume, about 2 hours.

Punch down the dough, knead briefly in the bowl, cover and let rise again until double in volume, about 2 hours.

Turn the dough out and divide in half. Either shape into 2 loaves to go into 2 greased, 9-inch bread pans or make 2 round loaves and place far apart on a greased baking sheet sprinkled with cornmeal. Let rise covered wtih a kitchen towel, for about 1 hour.

Brush the loaves with the glaze. Bake in a 425-degree oven. If you have tiles or baking stone, slide the round loaves directly onto the hot surface. Bake 10 minutes, then lower the heat to 350 degrees and bake 35 minutes more. Remove and cool on racks.

Makes 2 9-inch or round loaves.

[Newspaper clipping. There is an additional note that seems to be about substitution(s) for pumpernickel flour, but that piece is missing. Apparently it was glued on at one time, but fell off. If I find it, I'll add it later. ]

Shredded Beef Tacos

Machaca (recipe below)
6 to 8 corn tortillas
Garnishes (see below)

Machaca:
1 pound boneless beef chuck
1 cup water
6 peppercorns
1/4 medium onion
salt
1 garlic clove
1 tablespoon vegetable oil
1/2 medium onion, chopped
1 California chili or 1 poblano chili, roasted and peeled, or 1 canned whole green chili
2 small tomatoes (1/2 pound), peeled adn chopped
1/4 teaspoon ground cumin
freshly ground pepper

Garnishes:
salsa
1 avocado
juice of 1/2 lime
salt
1 onion
cilantro leaves, chopped

To prepare machaca, place meat in a large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil; reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours. Cool meat in broth. Drain, reserving 1/3 cup broth. Shred meat with 2 forks. Mash garlic with 1/4 teaspoon salt ot make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion. Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook and stir until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.

Preheat oven to 350 degrees. Wrap tortillas in foil and place in oven until softened, about 15 minutes. To prepare garnishes, mash avocado in a small bowl. Stir in lime juice and salt to taste. Beat until smooth. Place avocado mixture, onion, cilantro and salasa in separate bowls.

For each taco, place a spoonful of machaca on a warm tortilla. Top with avocado mixture, onion, cilantro and salsa to taste. Fold tortilla around filing. Repeat with remaining ingredients. Serve immediately.

Makes 6 to 8 tacos.

[Newspaper clipping.]

Fig and Almond Bars

1 lb black Mission figs, stems removed
2 cups almonds, blanched or unblanched
Sesame seeds or unsweetened shredded coconut

Put the figs and almonds through the fine blade of a meat grinder.Roll out on wax paper to about 1/2-inch thickness. Cut the bars about 1 x 3 inches. Press sesame seeds or unsweetened shredded coconut into the surface of the bars. Wrap in wax paper for storing. Makes about 1 1/2 pounds.

[Newspaper clipping]

Apple Muffins

1/2 cup non-instant dry milk solids
3 tsp baking powder
1/2 tsp sea salt
1/2 tsp allspice
1/2 tsp nutmeg
1 tsp cinnamon
2 1/2 cups stone-ground whole wheat flour
1 cup honey
1 cup oil
4 eggs
1 tsp vanilla
1 cup grated apple
1 cup grated carrot

Preheat oven to 400 degrees. In a large mixing bowl combine dry milk, baking powder, salt, allspice, nutmeg, cinnamon and flour. Combine honey, oil, eggs and vanilla and stir into dry ingredients. Fold in apple and carrots. Spoon into greased muffin tins and bake 15 minutes or until done.

Yields about 2 dozen medium-sized muffins.

[Printed. Not clipped from a periodical, nor mimeograph, and doesn't have the appearance of a photocopy. I would guess that it was printed as some kind of hand-out; the paper is 4" x 10", and then folded in half (4" x 5") so the recipe, printed in a hand-written-looking font, is on one side, and a homespun still life drawing on the other.]

Old-Fashioned Gingerbread

1 1/2 cups whole-wheat flour
3 teaspoons baking powder
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg
1/2 cup sugar
1/3 cup oil
3/4 cup buttermilk
2/3 cup dark molasses

Stir together flour, baking powder, ginger, cinnamon and salt; set aside. In large bowl of mixer beat remaining ingredients until well mixed. Stir in flour mixture just to blend, about 25 strokes. Turn into well-greased 8-inch square baking pan. Bake in preheated 350 degree oven 45 minutes or until pick inserted in center comes out clean. Cool in pan on rack 10 to 15 minutes. Cut in 9 squares; serve warm.

[Magazine clipping. This is not Ada's "Angel Gingerbread" recipe that I have actually tasted and like so well. Perhaps she wanted to try this whole-wheat recipe.]

Triple Bean Salad

1 #303 can green beans
1 #303 can wax beans
1 #303 can kidney beans
1 medium onion, sliced thin
1 medium green pepper, sliced thin

Dressing for salad
2/3 cup vinegar
1/2 cup sugar
1/3 cup salad oil
1/2 tsp garlic powder
1 tsp salt
1 tsp worcestershire sauce
1/8 tsp pepper

Drain beans. Put dressing ingredients in jar with tight lid and shake hard. Pour over bean and mixture of onion and bell pepper. Toss and marinate 24 hours.

[Hand written. A #303 can? I haven't heard that terminology for a while. Fortunately, everything is on the Internet, so I found a translator. A #303 can has a volume of approximately 2 cups and the contents weigh approximately 16-17 ounces. For your convenience, the translator is located here.]

Tuna Salad in Pita Bread

1 can (7 ounces) tuna packed in water, drained and flaked
2 large ribs celery, diced (1/2 cup)
1/4 teaspoon oregano, crushed
1/4 teaspoon garlic salt
Fresh-ground pepper to taste
3 tablespoons plain yogurt
1 tablespoon mayonnaise
4 pita breads, slit (see note)
Crisp lettuce leaves
1 medium-size green pepper, seeded and cut in thin rings
1 small onion, sliced very thin and separated in rings
2 medium tomatoes, sliced thin

Combine tun, celery, oregano, garic salt, pepper, yogurt and mayonnaise; set aside. Open pockets of pita and line with lettuce. Add about 1/4 cup tuna salad to each. Tuck in green pepper, onion, tomato and more lettuce (if room).

Makes 4 servings.

About 200 calories per sandwich. Recipe is for 4 sandwiches. If fewer areneeded, refrigerate salad separately and use as desired; will keep 4 to 5 days. Or halve recipe.

[Newspaper clipping.]
NOTE: or use 8 slices lower-calorie bread and make 4 sandwiches. About 220 calories per sandwich.

Irish Stew 2

3 lbs. lean lamb chops (or mutton)
2 lbs. potatoes
1 lb. onions
1/2 lb. lean bacon
1 sprig parsley
1 sprig thyme
1 1/2 cups water
salt and pepper

Cut chops into large chunks, but trim away surplus fat and gristle. Bones may be left in. Peel potatoes. Thinly slice one third, leaving the rest whole unless they are large, then they may be cut to a more convenient size. Place sliced potatoes in pan, then a layer of sliced onion, then meat and bacon. Add remaining onions with chopped parsley and thyme.

Finish off top with whole potatoes. Add water and season to taste. Cover tightly and place in 325 degree oven 2 - 2 1/2 hours. If preferred, stew may be cooked in a Dutch oven or covered saucepan on stovetop. Simmer gently, and check to see that it does not become too dry.

Makes 6 - 8 servings.

[Newspaper clipping. Recipe from Traditional Irish Recipes, by George L. Thomson. Published by The O'Brien Press, Dublin, 1982.]

Irish Stew

1 lb breast of mutton, or 4 chops
3 medium-sized onions
2 lbs potatoes
pepper and salt
1 pt cold water
1 dessert spoonful finely chopped parsley

Wipe the meat. If using breast, cut into neat pieces, removing all skin and superfluous fat. (All fat is not removed, because the potatoes will absorb a certain amount). Peel and slice the onions into rings. Wash and peel the potatoes thinly. If small, leave whole, if large, cut in two. Slice one thinly. Put the sliced potatoes in the bottom of the stew-pan, then put in the meat and onions in layers, well seasoned with pepper and salt. Pour in the cold water, and arrange the whole potatoes on top. Put on the lid. Bring to simmering point and skim. Allow to stew gently until the meat is tender--about 2 hours.

Shake the pan occasionally to ensure that the contents are not sticking to the bottom. Remove the lid only when necessary. Add a little extra boiling water, if needed, but take care not to make the stew watery. When the stew is cooked, serve on a hot dish, with the potatoes around and the meat and onions in the center. Pour a little gravy over and serve the remainder in a hot sauce-boat. Sprinkle the potatoes with parsley.

[Newspaper clipping. This one was not mounted on a card, so I glued it to a card myself. On the back was an ad for photo-finishing dated 1987. So that's how old the recipe is.]

Quick Carrot Salad

1 pound carrots
1 cup water
4 to 6 ounces plain yogurt
1/2 to 1 teaspoon cinnamon
1 to 2 tablespoons frozen apple juice concentrate
1/4 to 1/2 cup raisins

Wash and cut off ends of the carrots. Cut them into 1- to 2-inch pieces and put them in blender with the water. Blend on grate setting until the carrots are in small pieces. Pour into a strainer to drain the liquid.

Put grated carrots into a bowl. Add the yogurt, cinnamon, frozen apple juice concentrate and raisins and stir. Refrigerate.

Serve in a bowl lined with lettuce leaves.

NOTE: Grating the carrots in the blender is much faster than doing it by hand. It saves your fingers, too.

[Newspaper clipping. Recipe intro identifies Mrs. Brad Howard of Scottsdale as the contributor of the recipe.]

Uncooked Ice Cream

4 eggs
2 cups sugar
1 pt whipping cream
6 c whole milk
1 T vanilla
1 T cherry extract
1/2 t salt

Beat eggs until fluffy. Add sugar gradually beating until mixture thickens. Add other ingredients and mix thoroughly. May want to use maraschino cherries or a crumbled chocolate bar.

Freeze in 8 parts crushed ice to 1 part rock salt.

[Handwritten. Despite the name, it sounds delicious. The recipe as written calls for 2 cups of milk AND 6 cups of whole milk, which I found very confusing. David pointed out that the instructions call for sugar, which was not on the list of ingredients. So I have changed the first milk to sugar. I am confident it will taste better that way.]

[I would add both the crumbled chocolate bar and some minced maraschino cherries, even a touch of red food coloring so it didn't look vanilla. Or maybe some almond extract. The possibilities are endless.

[The freezing instructions obviously refer to some kind of ice cream freezing contraption, whether hand-cranked or electric. Presumably if you have one, you know hopw to use it.]

Gingerbread Pancakes

2 1/2 cups sifted all-purpose flour
1 tablespoon instant coffee
1 1/2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

1 cup light molasses
3/4 cup water
1/2 cup butter or margarine, melted
1 slightly beaten egg

Sift together dry ingredients. Combine molasses, water, melted butter, and egg; gradually add to dry ingredients, blending till almost smooth. For same-size pancakes, dip batter with a 1/4-cup measure. Bake on lightly greased hot griddle about 5 minutes, turning once. Makes about 20 four-inch cakes.

[Magazine clipping. Commentary attached to the recipe: For an outdoor brunch, serve with melted butter and warm maple-flavored syrup. More commentary: Gingerbread sundaes--flip a batch of Gingerbread Pancakes and top them with scoops of vanilla ice cream, nuts, and maple-flavored syrup.

[I am confident that Ada never made this recipe, given its pristine condition and the instant coffee in the recipe. However, I include it in the interests of completeness, because Ada thought she wanted to make it sometime, and I am confident an enterprising cook in the family can figure out a way to substitute something else for the coffee.]

Nutmeg Cake (French Loaf Cake)

2 c sugar
3/4 c shortening
1 1/4 c milk
3 eggs
3 t baking powder
4 t nutmeg
1 c raisins
1 yeast
4 c flour

Cream together sugar, shortening, and milk. Add eggs to creamed mixture. Sift dry ingredients--Add alternately with milk, crumble, put in yeast in last lot of flour. Raisins. 325 -350, 1 hour.

[Handwritten. Notation at the top says "Dugan", presumably Ada's source, probably her sister or her sister's relatives. The directions were clearly written for her own use; I could not reliably translate her notes. I assume that the yeast is crumbled and mixed in with the last unit of dry ingredients to the creamed mixture, but I cannot guarantee it. And what size loaf pan? Don't know. Anyone in the family have experience with this recipe, or this type of recipe? Did Ada make this regularly or at all?]

Orange-Cinnamon Ice Cream Pie

1 1/4 cups graham-cracker crumbs
1/4 cup margarine, melted
2 tablespoons sugar
1 quart vanilla ice cream, softened
1 can (6 ounces) frozen orange-juice concentrate thawed, undiluted
1/2 teaspoon cinnamon
dash of nutmeg

In medium bowl thoroughly blend crumbs, margarine and sugar. Press on bottom and sides of 9-inch pie plate; chill 1 hour. In medium bowl mix well ice cream, juice concentrate, cinnamon and nutmeg. Turn into prepared pie shell. Freze 4 hours or until firm. Let stand at room temperature 5 minutes before cutting.

Makes 8 servings.

Per serving: 288 calories, 5 g protein, 38 g carbohydrates, 14 g fat, 27 mg cholesteral

[magazine clipping]

Fruit Bowl with Ginger-Ale Slush

1/2 medium-size ripe honeydew melon
1/2 pound seedless green grapes
1/4 cup orange juice
1 teaspoon sugar
1 bottle (10 ounces) ginger ale (1 1/4 cups)

Remove rind and seeds from melon. On place to retain juice, cut pulp in 1-inch squares; in medium bowl combine melon, melon juice, grapes, orange juice and sugar; toss gently; chill. Pour ginger ale in 8- or 9-inch round or square cake pan. Freeze about 1 hour or until partially frozen. Break up with spoon and serve over chilled fruit in dessert bowls or glasses.

Makes 4 servings.

Per serving: 107 calories, 2 g protein, 26 g carbohydrates, 1 g fat, 0 g cholesterol.

[Magazine clipping]

Stacked Enchiladas

2 to 4 blue or yellow corn tortillas
hot fat
1/2 tablespoon chopped onion, optional
1/2 cyo grated Monterey jack or longhorn cheese
1/2 to 1 cup sauce of your choice
1/2 cup shredded lettuce
1 egg, optional

Soften tortillas by dipping in hot fat. Place a tortilla on warm plate; cover with onion, cheese and sauce. Repeat layering of tortillas and other ingredients. Warm in a 200-degree oven. Fry egg, if desired, and place it on top to the tortilla stack. Garnish with lettuce.

Makes 1 serving.

[Newspaper clipping. Personally, and I speak as a lifetime consumer of enchiladas, I have never had one with an egg on top. Of course, I've never had a stacked tortilla that didn't have cooked ground beef added to the mix, so don't mind me.]

Sea Foam Salad

1 large can pears
1 large package lime Jell-O
8 ounces cream cheese
1 cup heavy cream, whipped

Heat pear juice, about 1 cup. Pour over Jell-O. While still hot, put cream cheese into mixture, previously softening cheese with 2 tablespoons of cream. When cool and thickened, add pears, which have been mashed with a fork. Fold in whipped cream. Chill until very firm. Serve on petals of Bibb lettuce.

[Newspaper clipping. I was sooo tempted to rewrite this recipe. The directions are backwards (do this, after having already done this other thing). And a single piece of Bibb lettuce is a leaf, not a petal. But then I remembered I don't like green jello anyway. And this is, after all, the quintessential 1960s green jello recipe, probably the state green jello recipe of Utah, unless it's Perfection Salad. So if you want to make this, read the whole thing first.]

La Placita 'sopaipilla' mix

4 cups flour
3/4 teaspoons salt
2 teaspoons baking powder
1 tablespoon shortening
1 cup warm water
hot fat, shortening or oil

Thoroughly mix the flour, salt and baking powder. Add shortening and mix until it is thoroughly dissolved. Showly add about 1 cup of warm water and knead until smooth.

Dough should be about the consistency of pie dough or a little stiffer. Cover the dough with a damp cloth and let rise for about an hour.

For cooking: Roll out very thin, about 1/32 of an inch, then cut into 3-by-4-inch rectangular strips. Cook in deep fat, shortening or oil, at about 400 degrees. Cook as you would doughnuts, immersing and turning until golden brown.

Serve hot with butter and honey.

Note: Sopapaillas puff up as they cook. If they do not puff sufficiently, it is either because the oil or shortening is not hot enough or the dough was not rolled thinly enough.

[Newspaper clipping]

Graham Crackers

4 tablespoons (1/2 stick or 1/4 cup) butter, softened
1 egg, well beaten
6 tablespoons sugr
4 tablespoons honey
1/2 teaspoon baking soda
2 teaspoons water
3/4 teaspoon salt
1 1/2 cups graham flour plus extra for dusting
3/4 cup all-purpose flour

Combine the butter, egg and sugar in a bowl, and beat until smooth and creamy. Stir in the honey and blend. Dissolve the baking soda in the water and add to the butter mixture. Add the salt, graham flour and all-purpose flour to the mixture; blend thoroughly. The dough should hold together and be manageable. If it is too tacky add a ittle more graham flour.

Liberally dust a surface with graham flour and roll the dough to a thickness of about 1/8 inch. For convenience in handling, cut the rolled dough into 3 or 4 sections that will fit on your cookie sheet.

With a knife score the dough, without cutting through, into 2 1/2-inch squares. Prick each square a few times with the tines of a fork. Using a spatula, place the sections of scored cracker dough on an ungreased cookie sheet. Bake onthe first side for 8 minutes at 350 degrees, then turn the crackers over and bake for another 6 to 7 minutes. Remove from the oven and cool on racks.

To make cinnamon graham crackers, substitute 4 tablespoons sugar for the honey, and add 1 teaspoon cinnamon.

Makes 12 1 1/2-inch squares.

[Newspaper clipping. Commentary included with the recipe: These taste like the commerical graham crackers but are so much more flavorful and fresh.]

Easy Potato Salad

1 package (5-1/2 ounces) scalloped potatoes
3 1/2 cups water, divided
1/2 cup sliced celery (1 medium rib)
1/4 cup sliced radishes
2 tablespoons sliced green onions
2 tablespoons oil
1 tablespoon vinegar
1/3 cup mayonnaise

Remove seasoning packet from potatoes; set aside. Cook potatoes in 3 cups water 15 minutes or until tender. Drain; plunge in ice water; drain well. Place in large bowl. Add celery, radishes and green onions; mix well. Cover and chill about 1 hour. Meanwhile in small saucepan mix seasoning packet with oil. Stir in remaining 1/2 cup water and vinegar. Over low heat, stirring, bring to boil. Chill about 30 minutes. Stir in mayonnaise. Add to potato mixture; toss to blend well.

Makes 6 servings.

Per serving: 220 calories, 2 g protein, 20 g carbohydrate, 15 g fat, 8 mg cholesteral.

[Newspaper clipping]

Tomatoes and Limas

1 medium onion, chopped (1/2 cup)
1/4 pound mushrooms, sliced (1 1/2 cups)
2 tablespoons butter or margarine
2 medium tomatoes, peeled and cut in wedges
1 package (10 ounces) frozen limas, cooked and drained
2 tablespoons soy sauce
salt and pepper

In medium skillet saute onion and mushrooms in butter until onion is tender. Add tomatoes and saute just until heated. Stir in hot limas, soy sauce and salt and pepper to taste.

Makes 4 servings

Per serving: 155 calories, 6 g protein, 20 g carbohydrates, 6 g fat, 18 mg cholesteral with butter, 0 mg cholestral with margarine.

[Newspaper clipping. No one at my house would ever forgive me for serving a dish that was so blatantly full of lima beans. But it's certainly a noble effort.]

Homemade Honey Graham Crackers

1/2 cup butter or margarine
1/2 cup honey
2 3/4 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/4 cup water

Cream butter with honey. Add flour, baking powder, salt, cinnamon and water. Mix well and let stand 30 minutes. Roll out to 1/8-inch thickness on flat greased cookie sheet. Cut into squares: prick with a fork. Bake 20 minutes at 350 degrees.

"For Charles, I use rye or barley flour with a little gluten flour," Mrs. Faris said. "Or I grind oats or use buckwheat flour. We have buckwehat crepes or pancakes often."

[Newspaper clipping. Who is Mrs. Faris? Why is Charles so special?]

Ranch Fries

4 small baking potatoes, cut into strips

Spread the fries on a large non-stick baking sheet or one covered with aluminum foil. Do not overlap the fries.

Bake for 1 hour in a preheated 375-degree oven, turning over at 20 minute intervals while baking.

Makes 4 1-1/2 cup servings.

Each serving contains approximately 35 calories.