Congressional cook book

Dissolve yeast in water in large mixer bowl, blend in ginger and | tablespoon honey. Let stand in warm place until mixture is bubbly, about 15 minutes. Stir in remaining honey, milk, salt and oil. With mixer on low speed, beat in flour, 1 cup at a time, beating very well after each addition. Beat in last cup of flour with a heavy spoon, adding flour until dough is very heavy and stiff but too sticky to knead. Place dough in a well greased 2 pound coffee can or two 1 pound cans. Cover with well greased plastic can lids. Dough may be frozen at this time. Let covered cans stand in warm place until dough rises and pops off lids, 45 to 60 minutes for small cans or 1 to 1% hours for a large can. If dough has been frozen, it will take 4 to 5 hours for small cans or 6 to 8 hours for a large one. Bake uncovered in a 350° oven 45 minutes for small loaves and 1 hour for a large one. Crust will be very brown. Brush top lightly with butter. Let cool for 5 to 10 minutes on cooling rack and then loosen crust around edge of can with a thin knife. Slide bread from can and cool in an upright position on rack. Baked bread may be frozen. Congressman and Mrs. Clarence Brown of Ohio [illustration: decorative element] Desserts Fruits in Season bye tees 5k. eee fall and winter Bananastiaeaee all year Blueberries 222)... June through August CantalOupe me ee May through September Cherries: 204 5444, May through August Grapeiriitcen esr October through June Grapes an gee June through December Orangesi. sam see November through June SirdWDECEICS =. yee April through June Rhubarb Crunch 1 cup flour 1 cup white sugar *%4 cup rolled oats 1 cup water 1 cup brown sugar 2 tbsp. corn starch % lb. butter, melted 1 tsp. vanilla 1 tsp. cinnamon vanilla ice cream 4 cups chopped rhubarb Mix flour, oats, brown sugar, butter and cinnamon until crumbly. Pat 2 of mixture into a 9 inch square pan. Top with rhubarb. Mix white sugar, water, corn starch and vanilla. Bring to a boil and cook, stirring, until clear. Pour sauce over rhubarb and top with remaining crumbs. Bake at 350° 1 hour. Serve with vanilla ice cream. Congressman and Mrs. Jack Kemp of New York Apricot Chews 1 cup dried apricots (measured after chopping) 1 cup Eagle Brand condensed milk 1 tbsp. sugar 2 tbsp. lemon juice 1 tbsp. flour 2 cups chopped pecans Mix together all the ingredients. (NOTE: The thin mixture needs frequent stirring.) Drop on well-greased or teflon cookie sheet in bite-sized servings. Bake 20 minutes at 300°, and remove immediately from pan. Congressman John Paul Hammerschmidt of Arkansas Light Southern Pecan Pie Ys cup butter Ye cup firmly packed brown sugar 1 cup light corn syrup 1 tsp. vanilla 3 eggs, slightly beaten 1 cup chopped pecans 1 9-inch unbaked pie shell Cream butter; add brown sugar gradually and cream, mixing well. Blend in syrup and vanilla thoroughly. Add eggs and pecans. Turn into pie shell. Bake at 450° for 10 minutes. Reduce temperature to 350°; bake for 25 minutes longer. mee 28) Congressman Sonny Montgomery of Mississippi Chocolate Cheese Cake 1 pkg. chocolate cake mix 1 tbsp. cooking oil 2 8-0z. pkgs. cream cheese, softened Ye cup sugar 4 eggs 12 cups milk 1 tsp. vanilla 2 to 22 cups prepared whipped topping or sweetened whipped cream Preheat oven to 300°. In large mixing bowl combine the cake mix (reserve 1 cup for filling), oil and 1 egg. Mixture will be crumbly; press evenly into bottom and % way up sides of a greased 13x9x2 baking pan. In same bowl used for crust, combine the cream cheese and sugar. Add 3 eggs and rest of cake mix. Beat at medium speed about one minute. Add milk and vanilla. Beat at low speed until smooth, pour into crust, bake for 55-65 minutes, until center is firm.