Community

I found this recipe in an old cookbook with no cover. Mrs. Robert Barkovic, International Falls, Minn. Ingredients- 1/2 lb. cranberries, ground, 1 small can crushed pineapple, drained, 1 cup sugar. Mix above together and add 15 marshmellows, cut up, 1 cup whipped cream. Mix together and refridgerate overnight.

I found this recipe in an old cookbook with no cover. Mrs. Sam Evanoff, International Falls, Minn. Ingredients- 1/4 lb. butter, 1/4 lb Velveeta cheese, 1 can crab meat (98c size) rinse with cold water then cut up. Instructions- Melt over double boiler and stir in crab meat. Place on hamburger bun and toast under broiler until brown. These are an open-face type sandwich. Will serve 4 to 6 persons.

I found this recipe in an old cookbook with no cover. Mrs, Sam Evanoff, International Falls, Minn. Hard boil 4 to 6 eggs, chop very fine and add: 2 tbsp. chili sauce, 2 tbsp. salad oil, dash of tobasco sauce, 1 small chopped onion, green pepper, bit of pimento, dash of garlic powder, 1 tbsp. grated cheese. Place on hamburger bun and heat for 8 minutes in 400 degree oven.

I found this recipe in an old cookbook with no cover. Father Chester Kozal, International Falls, Minn. Ingredients- 1 graham cracker crust, 1/2 cup lemon juice, 1 tsp. grated lemon rind, 1/4 tsp. cream of tartar, 1 1/3 cup Eagle brand condensed milk, 2 eggs, seperated, 4 tbsp. sugar. Instructions- Combine juice and grated rind, gradually stir into milk. Add egg yolks and stir. Pour into crust. Add cream of tartar to whites, beat until stiff, adding sugar gradually. Brown in oven.

I found this recipe in an old cookbook with no cover. Mrs. Sam Evanoff, International Falls, Minn. Ingredients- 1/4 cup butter (soft), 1 cup powdered sugar, 1 1/2 cups drained crushed pineapple, 2 egge seperated, 1 unbaked 9-inch pie shell. Instructiona- Cream butter and sugar, add egg yolks and stir until light. Add pineapple. Beat egg whites medium stiff. Combine with creamed mixture. Pour into unbaked shell and top with lattice strips. Bake 375 degrees until crust is brown and filling set, about 30 minutes.

I found this recipe in an old cookbook with no cover. Mrs. Lydia Maxwell, International Falls, Minn. 1/2 lb. butter, 2 tbsp. sugar, 2 cups flour, pinch salt. Cream butter, add flour sugar and salt. Work well, press into a springform pan and bake until brown. Filling- 1 can crushed pineapple mixed with 1 cup sugar. Boil with 1 tbsp. cornstarch dissolved in a little water. When cool add 1 can cocoanut and beaten whites of 2 eggs. Pour into crust and return to oven to set.

I found this recipe in an old cookbook with no cover. Mrs. Jack Murray International Falls, Minn. Use a prebaked pie shell or graham cracker crust. Filling- 2/3 cup sugar, 1/3 cup flour, 1 tbsp. butter, 2 cups milk, 2 egg yolks, 1 tsp. vanilla. Instructions- Combine sugar and flour, add to preheated milk and bring to boil until thick. Add egg yolks to mixture, then butter and vanilla. Slice bananas between layers of filling. Beat 2 egg whites and 1 tbsp. sugar to make meringue. Brown in 350 degree oven.

I found this recipe in an old cookbook with no cover. Beatrice Fry, Harriet Haluschak, International Falls, Minn. 2 lbs. beef suet, 2 lbs. lean beef or venison (boil slowly and chop fine). Mix all ingredients as they are prepared. 2 lbs. raisins, wash and pick 2 lbs. currants, 1/2 lb. citron, 8 lbs. apples (chopped), 1 tbsp. salt, 1/2 tsp. cinnamon, 2 or 3 tsp. nutmeg, 2 lbs. brown sugar, 1 tsp. allspice, 1/2 tsp. cloves, 1 tsp. almond extract, 1 pt. brandy, 1 pt. cider, 3/8 cup lemon juice. Cook all slowly for about an hour. Makes 13 pts.

I found this recipe in an old cookbook with no cover. Mrs. Jack Murray, International Falls, Minn. Drain juice from one can (16 oz.) of sliced or small beets. Add water to make one cup. Add 1/2 cup vinegar, 1 cup sugar, 1 stick cinnamon. Bring to a boil and pour over beets. Ready to eat the next day or can immediately, while syrup is boiling hot.

I found this recipe in an old cookbook with no cover. Mrs. Jack Murray, International Falls, Minn. Ingredients- 8 large cucumbers, 1 oz. whole cloves, 6 cups sugar, 1/8 lb. stick cinnamon, 1 1/2 pts. vinegar. Instructions- Cut up cucumbers, blanch 1 minute in salt water (2 tbsp. to 1 quart of water),. Drain and simmer in clear water until tender, but firm. Tie spices in bag and boil with vinegar and sugar for 5 minutes. Pour over drained cucumbers and let stand over night. Drain off syrup and boil 10 minutes. Pack in jars.

I found this recipe in an old cookbook with no cover. Mrs. Jack Murray, International Falls, Minn. Ingredients- 2 tbsp. vinegar, 2 tbsp. brown sugar, 2 tbsp. mustard, 1 bottle catsup, 1/2 cup water, 1/2 cup chopped celery, 2 tbsp. butter, 1 tbsp. Worcestershire sauce, medium onion, 2 tbsp. lemon juice. Instructions- Cook together for 5 minutes. Pour over ribs either browned under broiler or precooked.

I found this recipe in an old cookbook with no cover. Mrs. Wayne Bringgold, International Falls, Minn. 3 to 4 slices bacon- cut and brown- put into 2 cups boiling water. Brown 1 lb. round steak, cut into strips. Season. Put into boiling water, add drippings, a layer of sliced onions, a layer of celery, layer sliced carrots and layer sliced potatoes, season each layer with salt and pepper. Cover and cook over low heat one hour. Add boiling water if necessary. Thicken with flour and serve.

I found this recipe in an old cookbook with no cover. Peg Rauscher, International Falls, Minn. Ingredients- 2 lbs. round steak, slice and brown, 2 chopped onions, 1 clove garlic, chop, 1 can mushrooms, 5 ribs celery, chop, 1 can tomato paste and 1 can water, 1 can consome, 1/2 cup cooking sherry, 1/4 tsp. sweet basil, 1 tsp. sugar, salt and pepper, dash of tobasco, 1 tbsp. Worcestershire sauce. Instructions- Simmer for at least an hour. Cool slightly and add 1 cup of sour cream. Reheat if necessary and serve on rice or noodles.

I found this recipe in an old cookbook with no cover. Mrs. Robert Barkovic, International Falls, Minn. Ingredients- 2/3 cup wild rice, 1 cup water, 1 tsp. salt, 2/3 cup celery, diced, 1/3 cup onion, diced, 1 tbsp. butter, 1 can mushroom soup, 1 can (9 oz.) tuna, 1/4 tsp. curry powder. Instructions- Wash rice thoroughly and cook first 3 ingredients until rice is tender. Saute celery, onion, in butter and add to cooked rice. Add mushroom soup, tuna, and curry powder. Combine in 1 1/2 qt. casserole and bake in 350 degree oven 1/2 hour.

I found this recipe in an old cookbook with no cover. Ellen Kotilinek, International Falls, Minn. Ingredients- 1/2 cup butter, 1/2 lb. mushrooms, 2 tsp. chopped onions, 2 tsp. chopped green peppers, 1 clove garlic, minced, 1 cup chopped pecans, 1 cup wild rice (raw), 3 cups chicken or beef bouillion. Instructions- Melt butter, add mushrooms, onion, green pepper and garlic. Cook 5 minutes, add pecans and cook 1 minute. Wash and drain rice, add to above. Add broth and season. Turn into a greased casserole. Cover and bake at 325 degrees for 1 hour. Serves 8

I found this recipe in an old cookbook with no cover. Mrs. Barbara Parkin, International Falls, Minn. Ingredients- 1 1/2 lb. chow mein meat (or hamburger), 2 cups celery, cut, chop, 1 small onion, chopped, 2 cups cooked rice, 1 can cream of mushroom soup, salt and pepper, 4 oz. soy sauce. Instructions- Brown meat, celery, and onion in small amount of fat. Mix all ingredients together and bake in 350 degree oven for 1 hour.

I found this recipe in an old cookbook with no cover. Beatrice Fry, International Falls, Minn. Ingredients- 1/4 cup butter, 1/2 cup sugar, 1 egg, 1/2 cup sour milk, 1/2 cup molasses, 1 3/4 cups flour, 1 tsp. soda, 1/4 tsp. salt, 1 tsp. cinnamon, 2 tsps. ginger. Cream butter and sugar, add egg, beaten slightly. Stir dry ingredients, then add dry and liquid ingredients alternately. Bake in a greased pan. Serve hot with lemon sauce. Makes an excellent dessert. Lemon Sauce- 1/2 cup sugar, 2 tbsp. corn starch, 1 1/2 tbsp.

I found thid recipe in an old cookbook with no cover. Mrs. Ann Vohler, International Falls, Minn. Ingredients- 1 cup sugar, 1 cup raisins, 1 cup grated carrots, 1 tsp. soda, 1 cup suet, ground fine, 1 1/2 cup flour. Steam for three hours. Pudding sauce- 1 cup brown sugar, 2 cups water, Dash of nutmeg, lemon or vanilla, 1 tbsp. corn starch, 1 tbsp. butter. Cook in double boiler.

I found this recipe in an old cookcook with no cover. Mrs. Barbara Parkin, International Falls, Minn. Ingredients- Regular pie crust, only add 1/2 cup almonds, 1 can condensed milk, 1/3 cup lemon juice, 1 can cherry pie mix, 1/2 tsp. almond extract, 1/2 cup whipping cream(whipped). Instructions- Stir to thicken; fold in whipped cream. Make a regular pie crust, add almonds to the crust mixture. Pour cream mixture into crust, then top with cherry pie mix; chill. Before serving, top with whipped cream and a cherry on top.

I found this recipe in an old cookbook with no cover. Mrs. Madeline Parkin, International Falls, Minn. Ingredients- 4 medium sliced apples, 1 1/2 cup sugar, 2 cups flour, 2 tbsp. sugar, 4 tbsp. shortening, 1 pt. water, 1/2 tsp. salt, 3 tsp. B.P., 3/4 cup milk. Instructions- Select apples that will cook quickly. Peel, core and chop fine. Combine 1 1/2 cup sugar and pint of water in deep baking dish and place over slow fire. While syrup is cooking, make a rich biscuit dough of remaining ingredients. Sift flour, salt, sugar and B.P. together. Cut in shortening.