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LEMON SQUARES
1 cup Gold Medal Flour
1/2
cup butter or margarine
1/4 cup confectioners' sugar
2 eggs
1 cup granulated sugar
1/2 tsp. Baking powder
1/4
tsp. Salt
2 tbsp. Lemon juice
Heat oven to 350 degrees
F. Blend flour, butter, and confectioners' sugar thoroughly. Press evenly in
square pan, 8 X 8 X 2". Bake 20 minutes. Beat rest of the ingredients together. Pour over crust and bake 20 to 25 min. Do not over bake! (The filling puffs
during baking but flattens when cooled.) Yield, 16
squares.
WATERGATE
CAKE
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1 pkg. (2-layer size) yellow cake mix |
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1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling |
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1 cup club soda |
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1/2 cup oil |
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4 eggs |
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1/2 cup chopped PLANTERS Walnuts |
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2 Tbsp. powdered sugar |
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PREHEAT oven to 350°F. Place cake mix, dry
pudding mix, soda, oil and eggs in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium
speed 2 minutes, scraping side of bowl occasionally. Gently stir in walnuts. |
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POUR batter into greased and floured
fluted tube pan or 10-inch tube pan. |
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BAKE 40 to 45 minutes or until toothpick inserted near center comes
out clean. Cool in pan 10 minutes. Remove cake from pan; cool completely on wire rack. Sprinkle with powdered sugar just before
serving. |
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FRUIT
COCKTAIL CAKE
1
1/2 cups sugar
1/2 teaspoon salt
2 teaspoon soda
2 eggs
2 cups flour
1 (No. 303) can (2 cups) fruit cocktail
with syrup
1/2 cup brown sugar
1/2 cup chopped nuts
Preheat oven to 350 degrees. Grease and flour a 13
x 9 x 2 inch pan. Mix sugar, salt, soda, eggs, and flour. Add to fruit cocktail. Pour brown sugar and nuts
over cake. Bake 40 minutes.
Icing:
1/2
cup evaporated milk
1/3 cup butter
3/4 cup sugar
1 teaspoon vanilla
1 cup coconut - if desired.
Combine
and let boil 2 minutes, then add vanilla and coconuts. Mix well and spread over cake.
ORANGE
JELL-O MOLDED SALAD
2 cups hot water
2 pkgs. orange Jell-O
2 Tbsp. lemon juice
2 cans Mandarin orange segments (drained)
1 pint orange sherbet (mushy)
Heat water to boiling point, remove from heat. Add Jell-O and dissolve.
Add lemon juice and cool. Have orange sherbet mushy. Add orange segments and sherbet to Jell-O. Chill until well congealed. Turn mold onto serving plate.
TUNA NOODLE CASSEROLE
1
Package Noodles (5 oz)
1 small can tuna
1 cup pimento cheese
1 small can mushrooms
3 hard cooked eggs
1 1/2
cup milk
2 tbs. butter 3 tbs. flour
salt and pepper
4 tbs. chopped green pepper
Cook noodles until tender.
Make white sauce by melting butter, adding flour and stirring to smooth paste. Add milk and blend. Cut cheese
in pieces, add to white sauce, season to taste. Cut mushrooms in pieces and combine all ingredients. Bake in casserole
30 minutes in moderate oven.
SALMON
CROQUETTES
1 large
can red salmon
1/8 tsp.
salt
Pepper
1 Tbsp.
lemon juice
1 cup thick
white sauce (see recipe below)
1 egg (beaten)
2 Tbsp.
onion (chopped)
Cracker
crumbs
Combine salmon, salt, pepper and lemon juice. Add white sauce and onion.
Shape into cones. Dip into cracker crumbs and then into beaten egg and into cracker crumbs again. Fry in hot fat until golden
brown. Yield: about 14 croquettes. Serve
with tartar sauce, or family favorite!
White Sauce
2
tablespoons butter, ½ tablespoon flour, 1 cup milk, ¼ teaspoon salt, pepper
In a small sauce pan, melt the butter,
add the flour mixed with seasonings, and stir until thoroughly blended. Pour
in milk, one-third at a time, stirring until well mixed, and cook until smooth.
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