INGREDIENTS:
4 large ears corn
2 eggs, separated
2 T. all-purpose flour
1 T. sugar
Salt and freshly ground pepper
Unsalted butter

INSTRUCTIONS:
Cut the kernels from two ears by standing each ear upright on a plate, carefully slice beneath the rows in a steady downward
motion
With the back of the knife, scrape the cobs to extract the juice
Grate the kernels from the remaining 2 ears, cutting off the kernels at just half their depth and scraping off pulp on the cob
Put all the corn kernels, pulp and juice into a bowl. The mixture will resemble scrambled eggs
Beat the egg yolks in a large bowl until light
Beat in the flour, sugar, salt and pepper to taste
Stir in the corn
Beat the egg whites in a large bowl until stiff
Fold them into the corn mixture
Heat a heavy skillet or griddle over medium heat and grease it lightly with butter
Drop the batter by small spoonfuls onto the skillet and cook until golden (About 30 seconds each side.)
Transfer the cooked fritters to a lightly buttered serving platter and keep them warm in a low oven while cooking the
remaining fritters

INGREDIENTS:
1 cup flour
Pinch baking soda
2 T. sugar
1/4 t. cinnamon
1/8 t. ginger
1/8 t. nutmeg
1 egg well-beaten
1 1/4 cups milk
2 T. melted shortening
1/2 cup canned pumpkin or mashed sweet potato, cooked

INSTRUCTIONS:
Combine flour, soda, sugar and spices
Combine egg, shortening, pumpkin and milk
Add to flour mixture
Beat until smooth
Bake on hot, lightly greased griddle, turning only once
Serve hot with butter and syrup or powdered sugar

INGREDIENTS:
3 lb. chicken
2 qts. water
2 t. salt
1 1/2 cups chicken stock
2 cups celery, chopped
2 cups carrots, chopped
1 tart apple, chopped
1 cup onions, chopped
Dash pepper
4 cups egg noodles

INSTRUCTIONS:
Place chicken in kettle with 2 quarts water
Cover until tender (about 2 1/2 hours)
Remove chicken from kettle and strain broth
Debone chicken and return to kettle with strained broth
Add chicken stock, celery, carrots, apple, onions, and pepper
Cook until vegetables are tender
Add noodles and cook 8-10 minutes

INGREDIENTS:
1 med. cabbage, 4 lbs.
1 med. onion
1 cup sugar
--DRESSING-
1 cup vinegar
1 t. salt
1 t. celery seed
1 t. sugar
1 t. mustard
3/4 cups oil

INSTRUCTIONS:
Shred cabbage and onion
Add sugar and let stand
Combine all ingredients and bring to a boil for 3 minutes
Let cool
Add to cabbage mixture
Refrigerate overnight

INGREDIENTS:
1 can kidney beans
1 can butter beans
1 can pork & beans
4 slices bacon
2 sm. onions, chopped
1 cup brown sugar
1 cup ketchup
1 t. prepared mustard

INSTRUCTIONS:
Drain kidney and butter beans
Mix beans together
Fry bacon, but don't brown it
Put beans, bacon and onions in casserole
Add sugar, ketchup and mustard
Mix well and bake at 350 degrees for 1 hour

INGREDIENTS:
8 oz. noodles, cooked
2 cups cooked chicken, cubed
2 cups chicken broth (can used canned)
1 cup milk
1 can mushrooms
2 t. salt
1/2 t. pepper
1/2 cup margarine
1/3 cup flour
1/3 cup grated Parmesan cheese

INSTRUCTIONS:
Melt margarine, then add flour and stir until smooth
Gradually add milk and broth, then seasonings and mushrooms
Combine chicken, cooked noodles, and prepared sauce
Put in ungreased 9 inch x 13 inch x 2 inch baking pan and top with Parmesan cheese
Bake at 325 degrees until cheese melts

INGREDIENTS:
3-4 lb. beef roast (sirloin tip, rump, English cut)
1 T. oil
1/4 cup soy sauce
1 cup coffee
2 bay leaves
1 garlic clove, minced
1/2 t. oregano
2 onions, sliced

INSTRUCTIONS:
Sear roast in oil on all sides in heavy Dutch oven
Pour sauce over meat
Put half of onions on meat, the other half in sauce
Cover and roast 4-5 hours at 325 degrees

INGREDIENTS:
1 cup oats
1 1/4 cups boiling water
1/2 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 t. vanilla
1 1/2 cups flour
1 t. soda
1/2 t. baking powder
1 t. cinnamon
1/2 t. nutmeg
TOPPING (use on warm cake):
5 T. oleo
1/2 cup brown sugar
1/2 cup milk

INSTRUCTIONS:
Mix oats and boiling water
Let stand 20 minutes
Cream together shortening, sugar, eggs, vanilla and add cooled oats with dry ingredients
Bake at 350 degrees for 35 minutes
Boil 7 minutes
Add 1/2 cup coconut and 1/2 cup nuts

INGREDIENTS:
1/2 cup sugar
2 T. butter
1 egg
1 cup flour
1/2 t. salt
1/2 t. baking powder
2 cups sliced apples
1/2 cup sour milk or buttermilk
1/2 t. vanilla
6 T. brown sugar
1 1/2 T. flour
1/2 t. cinnamon
1 1/2 T. butter

INSTRUCTIONS:
Cream sugar and butter together
Add eggs and mix
Blend flour, salt and baking powder together
Add to mixture
Mix soda with milk and vanilla
Mix all together
Add apple slices
Pour batter into a buttered baking dish
In a separate bowl, combine brown sugar, flour, cinnamon and butter, mixing until crumb texture
Sprinkle over apple batter
Bake at 375 degrees for 35 to 40 minutes
Serve hot with rich milk, Half and Half or a scoop of ice cream
Makes 4 generous servings

INGREDIENTS:
1 baked 9 inch pie shell
1 T. powdered sugar
3 oz. cream cheese
1 1/2 qts. whole strawberries
1 cup sugar
2 T. white Karo
1 cup water
3 T. strawberry gelatin mix
Pinch of salt
3 T. cornstarch

INSTRUCTIONS:
Beat cream cheese with sugar
Spread carefully over bottom of baked pie shell
Arrange berries in shell. Berries should be cut and sliced
Pour the following glaze over the berries:
Cook all ingredients except gelatin mix over medium heat until thick
Add gelatin mix
Cool before pouring over berries