HAMBURG CASSEROLE

CASSEROLE

Ingredients

1 lb. hamburger
1-2 med. onions
Salt & pepper to taste
4-6 potatoes peeled & sliced
Grated cheese
1 can tomato soup

Instructions

Fry hamburger salt and pepper; drain. In a casserole dish
alternate hamburger and potatoes sprinkle each layer with grated
cheese. Pour can of tomato soup over top. Cover. Bake at 350
degrees for 1-1 1/2 hours.

BREAKFAST BACON QUICHE

MEALS

Ingredients

Pastry for 9" quiche dish
1/2 lb. bacon fried crisp
1 cup sharp cheddar cheese
1 cup Monterey Jack cheese
4 eggs
1 1/3 cup sour cream
2 tablespoon minced fresh parsley

Instructions

On lightly floured board roll pastry to fit quiche dish. Bake on
low rack of oven at 425 degrees for 5 minutes. Gently press down
any bubbles in crust; cool before filling. Sprinkle bacon and
cheese over crust. In medium bowl beat eggs with sour cream and
parsley until smooth; pour over crust. Bake on low rack of oven
at 425 degrees for 20 to 25 minutes. Let quiche stand 5 minutes
before serving.

DUTCH COUNTRY MAIN DISH SOUP

SOUPS

Ingredients

1 pound franks cut into
1/2 slices
1/4 teaspoon basil leaves crushed
2 tablespoon oleo
1 can split pea with ham soup
1 can cream of potato soup
1 soup can water
1 (8 oz.) can tomatoes

Instructions

In large saucepan brown franks with basil in oleo. Add soups
gradually stir in water. Add remaining ingredients. Heat stirring
occasionally. Makes about 6 cups.

LIME MARMALADE

CANNING/PRESERVING

Ingredients

10 limes
12 cups cold water
12 cups granulated sugar

Instructions

With a very sharp paring knife remove the outer green peel of the
limes. Slice the peel into paper-thin strips and set aside. Slice
the lime pulp very thinly and remove any seeds. Discard end
slices. Measure the peel and the lime slices (you should have 4
cups) and cover with the cold water. Allow this mixture to soak
overnight. The next day place limes and liquid in an 8-quart or
larger pot over moderate heat and cook covered for 20 minutes or
until the lime rind is tender. Remove from heat and measure the
cooked mixture. You should have 12 cups. Add sugar and stir over
moderate heat until the sugar dissolves. Boil rapidly stirring
frequently until the marmalade reaches the jell point. Remove
from heat and skim off foam with a metal spoon. Ladle into clean
hot jars leaving 1/2-inch headspace; seal. Process in boiling
water bath 10 minutes. Yield 11 half pints.

LAST MINUTE CHRISTMAS FRUITCAKE

HOLIDAY

Ingredients

1 cup raisins
1 cup chopped dried apricots 3/4 cup sweet white wine
1 cup butter or margarine softened
3 cup sifted powdered sugar
4 eggs
1 1/2 teaspoon vanilla
2 cup cake flour
1/2 cup yellow cornmeal Apricot halves for garnish Raisins for garnish

Instructions

Combine raisins apricots and wine let stand several hours or
overnight for soften. In a mixing bowl cream butter and sugar.
Beat in eggs one at a time then add vanilla (mixture may look
curdled). Stir in flour and cornmeal beat until well blended.
Drain fruits (reserve liquid) stir fruits into batter. Spoon into
greased 9x5 inch loaf pan. Bake at 325 degrees for 65 to 75
minutes until golden and wooden pick inserted in center comes out
clean. Cool in pan 10 minutes turn out onto rack to cool
completely. Brush top with reserved liquid while still warm.
Garnish with apricot halves and raisins and sprinkle with
additional powdered sugar before slicing and serving.