Our favorite recipes (Wilshire Ward LDS, 1957)

1 1/2 C. Flour 1 C. Mashed Potatoes 1/3 C. Butter 1 Egg 2 tsp. Baking Powder 1/2 tsp. Salt Method: Sift flour, salt, baking powder together. Add potatoes, and rub in butter lightly. Then mix a soft dough with egg, and as much milk as needed. Divide into four portions. Roll into round cakes 1 inch thick. Score across top with knife. Bake on top of stove, on griddle with no grease. | - Maude B. Reed - a BOYSENBERRY COFFEE CAKE 4 Tb. Sugar 2 Tb. melted Butter (not hot) 2 Large or 3 Small Eggs 4 1/2 C. Milk Method: Beat eggs in mixing bowl, then add the rest of above ingredients. Now add 2 C. Bisquick or other biscuit mx, Stir all together, but do not beat much. Have oven heated at 400°. For this size batter I use an oblong Pyrex dripper 8xl0x2". Grease pan with melted butter and line pan with half the batter. Now over this bottom layer, drop in amall teaspoonsful, one inch apart, Boysenberry Jam or preserves, or choice of any other fruit preserves. Now drop in rest of batter by small table spoonsful between the drops of jam. Turn oven to 350° and bake 25 mins. While still hot glaze with small anount of powdered sugar icing. — - Marie Nielson = YUM YUM COFFEE CAKE 1/2 C. Butter 1 C. Sugar ) Cream until light and fluffy Add 2 eggs, one at a time, beating well after each addition. Sift together: (2 C. sifted all-purpose flour (1 tsp, Baking Soda (1 tsp. Baking Powder Add: 1/2 tsp. Salt 1 C, commercial sour crean 1 tsp. Vanilla Add dry ingredients alternately with the sour cream, beginning and ending with flour mixture. Add vanilla. Pour half of batter into a lightly greased 9x9" pan. Cover with half of the nut filling and topping mixture. Pour remaining batter over nut mixture and top with rest of the nut mixture. Bake in preheated 3 325° oven approximately 40 minutes, CINNAMON NUT TOPPING: 1/3 C. Brown Sugar 1 tsp. Cinnamon 1/2 C. White Sugar 1 C. Chopped Pecans Mix well. 3 ~- Regina Fitzgerald - SQUARE MEAL GLUB SANDWICH 12 Whole Wheat bread slices, toasted Butter or Margarine 4 C. bottled hot dog relish 1 C. canned baked beans Water Cress 4, Franks, halved then sauted 4, Thin large tomato slices Toothpicks Method: | l. Spread 4 toast slices with butter, 8 toast slices with hot dog relish. 2. For each of 4 sandwiches top 1 buttered toast slice with % C. baked beans and sane water cress. Top with one relish-spread toast slice, then with 2 Frank halves. 3. Top all with one relish—spread toast slice spread side down. Secure with picks, then cut diagonally in halves. Makes 4, - Glenna McClellan - TOASTED ROLLED SANDWICHES Lay slices of soft American cheese on thinly sliced fresh, crustless bread. Roll and hold together with tooth picks. Toast in oven. Serve hot. - Sara Hanks ~ SANDWICH LUNCH First use berry jam, apple sauce, or fruit juice on bread, then put butter or peanut butter on each slice and tuma fish. Use enough juice or jam to ‘soften the bread as it blends the taste. This makes avery good sandwich if blended right. - Ray B, Law - 5) STUFFED FRENCH ROLLS | 1 Can Tomato Soup 1 small bottle Pimento 24 Med. size French Rolls Stuffed Olives 2 Lb. Tillamook Cheese ry lb. Butter or Margarine 2 Bell Peppers s of crumbs dug out of rolls Method: Cut off top end of rolls and dig out centers with a fork - leave fairly good sized shells. Grind all of the ingredients through food grinder (coarse grind) and then part of the crumbs can be mixed with the other ingredients. | Stuff mixture into rolls but do not fill too much. Replace tops and secure with toothpicks. Stand rolls upright in a fairly deep pan and bake at 250 about 15 minutes. Rolls can be wrapped in tin foil before baking. - Norma S. Pratt - STUFFED FRENCH ROLLS 15 Lb. American Cheese 6 hard-boiled Eggs 1 C. chopped Olives 1 can Tomato Sauce 1 Onion 3/4 C. Wesson Oil