Recipes from Clarke County

Search 346 recipes by dish, ingredient, category or contributor.

About these recipes

Recipes from Clarke County cooks and kitchens. Most come from the White Post Village Cook Book, printed in 1986. Others are from cooks contributing to the Clarke County Farmers’ Market, from local farms and restaurants, from county institutions, and from cooks posting to their own channels.

Each card carries the recipe, the cook, the source, and where the source came from. Nothing else.

How the cards were made

Book pages were scanned and read into fields by machine. Names, quantities and spelling print as the source gives them. Where a scan came through garbled, the card says so and points to the page that has it. Web recipes are read from the pages named on their cards, and nothing is carried over the source page does not print.

One title uses language of its time and prints as the source gives it, with a note on its card.

How to cite

Cite the recipe, the cook, the source and its page. Example: “APPLE NUT CAKE,” Pauline Welsh, White Post Village Cook Book (Circulation Service, Inc., Leawood, Kansas, 1986), page 58.

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346 of 346 recipes shown

1. Apple and Cheddar Soup With Roasted Apple Garnish

   Contributor Juliet Mackay-Smith Soups

   This recipe is not published by the kitchen it is credited to. It is printed here from an editorial archive that names the cook it came from.

   Category Soup

   • For the roasted apple garnish:
   • 1 large or 2 small tart apples, cored but not peeled, and sliced thinly
   • 1 tablespoon unsalted butter, melted
   • 2 teaspoons freshly squeezed lemon juice
   • 1 tablespoon sugar
   • 1/4 teaspoon ground cinnamon
   • For the soup:
   • 4 tablespoons (1/2 stick) unsalted butter
   • 1 medium onion, cut into 1/4-inch dice
   • 4 medium cloves garlic, minced
   • 1 1/2 teaspoons salt, plus more to taste
   • 2 large stalks of celery, cut into 1/4-inch dice
   • 1/4 cup flour
   • Leaves from 1 sprig of thyme
   • 1/2 teaspoon ground cinnamon
   • 1/2 teaspoon ground allspice
   • 1/4 teaspoon cayenne pepper
   • 1/4 teaspoon freshly grated nutmeg
   • 1/8 teaspoon ground cloves
   • 2 cups apple cider
   • 2 cups water
   • 1 pound (about 3 medium) Yukon Gold potatoes, peeled and cut into 1/2-inch dice
   • 1 1/2 pounds (about 3 medium) tart cooking apples (such as Granny Smith), cored, peeled and cut into 1/2-inch dice
   • 2 cups half-and-half
   • 1 cup heavy cream
   • 3/4 pound sharp cheddar cheese, shredded (about 2 1/2 cups)
   ScaleMultiply byReset
   See original wording

   For the roasted apple garnish: 1 large or 2 small tart apples, cored but not peeled, and sliced thinly 1 tablespoon unsalted butter, melted 2 teaspoons freshly squeezed lemon juice 1 tablespoon sugar 1/4 teaspoon ground cinnamon For the soup: 4 tablespoons (1/2 stick) unsalted butter 1 medium onion, cut into 1/4-inch dice 4 medium cloves garlic, minced 1 1/2 teaspoons salt, plus more to taste 2 large stalks of celery, cut into 1/4-inch dice 1/4 cup flour Leaves from 1 sprig of thyme 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon ground cloves 2 cups apple cider 2 cups water 1 pound (about 3 medium) Yukon Gold potatoes, peeled and cut into 1/2-inch dice 1 1/2 pounds (about 3 medium) tart cooking apples (such as Granny Smith), cored, peeled and cut into 1/2-inch dice 2 cups half-and-half 1 cup heavy cream 3/4 pound sharp cheddar cheese, shredded (about 2 1/2 cups)

   Yield Servings: 8-10

   Recipe from Juliet Mackay-Smith of the Locke Modern Country Store in Millwood, VA, published by The Washington Post on October 7, 2008 and republished March 12, 2026, tested by Tom Wilkinson. The method is behind the publisher's paywall and could not be read from the page, so it is not shown here. Locke Store is a general store in Millwood, Clarke County. It is a separate business from Locke's Mill, the restored 1876 gristmill whose recipes also appear on this page; the two share the Locke name and neither source asserts a relationship between them.

   The directions not shown: the source's own page would not give it.

   Locke Store; contributed by Juliet Mackay-Smith

   Source page washingtonpost.com

   Rights

   Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

2. APPLE BUTTERNUT CASSEROLE

   Contributor Louise Burner Vegetables

   Chapter Casseroles

   • 3 cups cooked, mashed butternut squash
   • ¼ cup butter or margarine, melted
   • 1 tablespoon brown sugar
   • ¼ teaspoon salt
   • 1½ tablespoons butter or margarine
   • 6 cups thinly sliced cooking apples
   • ¼ cup sugar
   • 1½ cups cornflakes, coarsely crushed
   • ½ cup firmly packed brown sugar
   • 2 tablespoons butter or margarine, melted
   • Pecans
   ScaleYieldorMultiply byReset
   See original wording

   3 cups cooked, mashed butternut squash ¼ cup butter or margarine, melted 1 tablespoon brown sugar ¼ teaspoon salt 1½ tablespoons butter or margarine 6 cups thinly sliced cooking apples ¼ cup sugar 1½ cups cornflakes, coarsely crushed ½ cup firmly packed brown sugar 2 tablespoons butter or margarine, melted Pecans

   Combine first 4 ingredients in a medium bowl. Set aside. Melt 1½ tablespoons butter in a large skillet over medium heat. Add sliced apples; sprinkle with ¼ cup sugar. Reduce heat, cover, and simmer over low heat for 5 minutes or until tender. Spoon apples into a greased 8x12x2-inch baking dish. Spread squash mixture over apples. Combine cornflakes, pecans, ½ cup brown sugar, and 2 tablespoons melted butter in a small bowl, sprinkle over squash mixture. Bake at 350 degrees for 25 minutes or until hot.

   Yield 8 servings · Temperature 350 degrees · Time 25 minutes

   Clarke County Cooks, page 25; contributed by Louise Burner

   Rights

   Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

3. APPLE NUT CAKE

   Contributor Pauline Welsh Cakes

   Chapter Cakes, Cookies and Icings

   • 1 1/2 c. cooking oil
   • 2 c. sugar
   • 2 tsp. vanilla
   • 3 eggs
   • 1/2 tsp. salt
   • 1 tsp. soda
   • 3 c. thinly sliced apples
   • 3 c. flour
   • 1 c. crushed nuts
   • Topping:
   • 1 stick butter
   • 1 c. brown sugar
   • 1/4 c. milk
   See original wording

   1 1/2 c. cooking oil 2 c. sugar 2 tsp. vanilla 3 eggs 1/2 tsp. salt 1 tsp. soda 3 c. thinly sliced apples 3 c. flour 1 c. crushed nuts Topping: 1 stick butter 1 c. brown sugar 1/4 c. milk

   Mix all ingredients together. Bake at 350 degrees for 1 hour, 15 minutes. Boil 2 1/2 minutes; cool and pour over cake.

   Temperature 350 degrees · Time 1 hour, 15 minutes

   Estimated nutrition

   	Whole recipe
   Calories	8,670
   Protein	72 g
   Carbohydrate	974 g
   Fat	518 g
   Saturated fat	122 g
   Fiber	30 g
   Sugars	662 g
   Sodium	3,470 mg

   Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

   What this estimate assumes

   • Vegetable oil (soybean): "Oil", "salad oil", "cooking oil", Wesson and Crisco oil are counted as soybean salad or cooking oil; the fat profile of the common liquid vegetable oils is close and the source names none more exactly.
   • Granulated sugar: "Sugar" with no other word is granulated white sugar.
   • Vanilla extract: Pure vanilla extract; the book does not say imitation.
   • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
   • Baking soda: "Soda" in a baking ingredient list is baking soda.
   • Apples, raw, with skin: An apple with no size is medium; peeled and unpeeled apples are both counted with skin.
   • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
   • Nuts, unspecified (counted as pecans): "Nuts" with no kind named are counted as pecans, the nut this book names most often; walnuts would give a similar total.
   • Butter, salted: Salted butter where the line does not say unsalted. "Butter or margarine" and "butter or shortening" are counted as butter: where a line offers alternatives, the first-named is used.
   • Brown sugar: Measured packed: the book prints "firmly packed" on some recipes and nothing on others; packed is the standard measure for brown sugar.
   • Whole milk: "Milk" with no other word is counted as whole milk (3.25% milkfat); the source gives no fat level.

   White Post Village Cook Book (1986), page 58; contributed by Pauline Welsh

   Rights

   Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

4. APPLE PASTERIES

   Contributor Carla Shingleton Pies and pastries

   Chapter Cakes, Cookies and Icings

   • 2 c. flour
   • 1/2 tsp. salt
   • 1/2 stick margarine
   • 2 Tbsp vegetable oil
   • 1 egg, beaten
   • 3 Tbsp cold water
   • 1/2 c. apple pie filling (dice large apple slices into uniform size)
   • 1 Tbsp sugar
   • 1 tsp. cinnamon
   See original wording

   2 c. flour 1/2 tsp. salt 1/2 stick margarine 2 Tbsp, vegetable oil 1 egg, beaten 3 Tbsp, cold water 1/2 c. apple pie filling (dice large apple slices into uniform size) 1 Tbsp, sugar 1 tsp. cinnamon

   Stir together in a large bowl: 2 cups flour and 1/2 teaspoon salt. Add 1/2 stick margarine (use hands and work in margarine until mixture is fine). Stir in with a fork: 2 tablespoons vegetable oil and 1 egg, beaten. Put into a small cup or dish: 3 tablespoons water (add water, 1 tablespoon at a time until the flour mixture dough is elastic, but firm). Form into a ball. Roll dough until it fits the size of a cookie sheet. Preheat oven to 425 degrees. Cover cookie sheet with foil, shiny side down. Cut dough into 24 squares. Place apple filling on 12 squares, spread almost to the edge. Top with other 12 squares and pinch edges of dough together. Combine 1 tablespoon sugar and 1 teaspoon cinnamon. Sprinkle over the pasteries. Bake 10-12 minutes or until golden brown.

   Temperature 425 degrees · Time 10-12 minutes

   White Post Village Cook Book (1986), page 76; contributed by Carla Shingleton

   Rights

   Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

5. APPLESAUCE CAKE

   Contributor Lyn Teets Cakes

   Chapter Cakes, Cookies and Icings

   • Combine:
   • 1 lb. raisins
   • 2 c. water
   • 2 c. sugar
   • 1 tsp. ginger
   • 1/2 tsp. cloves
   • 1 heaping tsp. cinnamon
   See original wording

   Combine: 1 lb. raisins 2 c. water 2 c. sugar 1 tsp. ginger 1/2 tsp. cloves 1 heaping tsp. cinnamon

   Bring to a boil and boil 15 minutes. Cool slightly and add 1/2 cup Crisco. Cool to lukewarm. Add: Dissolve 1 tablespoon soda in just enough hot water to make a paste. Add to the above. Then add 4 cups sifted all purpose flour; stir well, then add 1 cup crushed pineapple (including juice), 1 cup unsweetened applesauce. Stir well. Then add 1 cup chopped black walnuts or pecans. Pour into greased and floured 10 inch tube pan (10 - 12 cups). Bake in 350 degree oven for 45 minutes, then reduce heat to 300 degrees and bake another 45 minutes or until cake tests done. Turn out on cake rack to cool.

   Note: Very moist. Freezes well for 3 months. Very old recipe.

   White Post Village Cook Book (1986), page 60; contributed by Lyn Teets

   Rights

   Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

6. APPLESAUCE CAKE

   Contributor Catherine McIntire Cakes

   Chapter Cakes, Cookies and Icings

   • 1 1/2 c. sugar
   • 3/4 c. shortening
   • 1 1/2 tsp. ground cinnamon
   • 3/4 tsp. ground cloves
   • 3/4 tsp. ground nutmeg
   • 1/2 tsp. salt
   • 1 egg
   • 1 1/2 c. raisins
   • 1 c. nuts
   • 2 5/8 c. flour
   • 1 1/2 tsp. soda
   • 1 1/2 c. unsweetened
   • applesauce*
   See original wording

   1 1/2 c. sugar 3/4 c. shortening 1 1/2 tsp. ground cinnamon 3/4 tsp. ground cloves 3/4 tsp. ground nutmeg 1/2 tsp. salt 1 egg 1 1/2 c. raisins 1 c. nuts 2 5/8 c. flour 1 1/2 tsp. soda 1 1/2 c. unsweetened applesauce*

   Combine shortening, sugar and spices, salt. Add egg, then raisins and nuts. Dissolve soda in little warm water, then stir into applesauce, then pour over other ingredients in bowl. Beat all thoroughly. Add fruit and mix well. Bake about 1 hour in 350 degree oven. *Fresh cooked applesauce makes this cake better.

   Temperature 350 degree · Time 1 hour

   White Post Village Cook Book (1986), page 61; contributed by Catherine McIntire

   Rights

   Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

7. APPLESAUCE CAKE

   Contributor Geraldine Lofton Cakes

   Chapter Cakes, Cookies and Icings

   • 1 1/2 c. applesauce
   • 1/2 c. butter
   • 2 c. sugar
   • 1 egg
   • 2 1/2 c. flour
   • 1 c. raisins
   • 1/2 c. nuts
   • 1/2 tsp. cinnamon
   • 1/2 tsp. cloves
   • 1/2 tsp. allspice
   • 1/2 tsp. salt
   • 2 tsp. soda
   See original wording

   1 1/2 c. applesauce 1/2 c. butter 2 c. sugar 1 egg 2 1/2 c. flour 1 c. raisins 1/2 c. nuts 1/2 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. allspice 1/2 tsp. salt 2 tsp. soda

   Cream butter; add sugar, beaten egg. Sift flour before mea suring; add salt and spices. Dissolve soda in hot applesauce. Add hot applesauce with soda to the creamed butter, sugar and egg. Add flour and spices in the above. Add nuts and raisins. Bake in greased and floured pan for about 1 hour in oven at 350 degrees. Real Good.

   Temperature 350 degrees · Time 1 hour

   Estimated nutrition

   	Whole recipe
   Calories	4,540
   Protein	50 g
   Carbohydrate	805 g
   Fat	140 g
   Saturated fat	64 g
   Fiber	25 g
   Sodium	4,540 mg

   Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

   What this estimate assumes

   • Butter, salted: Salted butter where the line does not say unsalted. "Butter or margarine" and "butter or shortening" are counted as butter: where a line offers alternatives, the first-named is used.
   • Granulated sugar: "Sugar" with no other word is granulated white sugar.
   • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
   • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
   • Nuts, unspecified (counted as pecans): "Nuts" with no kind named are counted as pecans, the nut this book names most often; walnuts would give a similar total.
   • Cloves, ground: "Cloves" measured by the spoon in a baking list are ground cloves.
   • Baking soda: "Soda" in a baking ingredient list is baking soda.

   White Post Village Cook Book (1986), page 65; contributed by Geraldine Lofton

   Rights

   Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

8. APPLESAUCE (To Can or Freeze)

   Contributor Lynn Miller Sauces and condiments

   Chapter Food Preservation

   • 5 pounds apples
   • 1½ cups water
   • ¼ cup lemon juice
   • ¾ cup honey
   • Cinnamon, cloves, nutmeg, to taste
   See original wording

   5 pounds apples 1½ cups water ¼ cup lemon juice ¾ cup honey Cinnamon, cloves, nutmeg, to taste

   Wash and core apples. Cut into chunks. In a large heavy stainless steel or enamel pot, cook apples with water, lemon juice, honey and spices until tender. Put through food mill. To can: Pack hot into hot clean jars, leaving ½-inch headspace. Process for 20 minutes in a boiling water bath. To freeze: Allow to cool. Pack into freezer containers. Seal, label, date, and freeze.

   Estimated nutrition

   	Whole recipe
   Calories	1,960
   Protein	7 g
   Carbohydrate	526 g
   Fat	4 g
   Saturated fat	0.5 g
   Fiber	55 g
   Sugars	446 g
   Sodium	45 mg

   Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

   What this estimate assumes

   • Apples, raw, with skin: An apple with no size is medium; peeled and unpeeled apples are both counted with skin.
   • Lemon juice: Bottled lemon juice from concentrate unless the line says fresh; the nutrient difference is small.
   • seasoning to taste with no printed amount is not counted (sodium is understated where salt is added)

   (The honey gives the applesauce a much richer taste. I have found Rome Beauty apples best for this applesauce. I have a very large stainless steel pot in which I can double this recipe. By doubling, I can get 4 pints of applesauce at a time.)

   Clarke County Cooks, page 81; contributed by Lynn Miller

   Rights

   Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

9. APRICOT ALMOND COFFEE CAKE

   Contributor Eleanor Lloyd Cakes

   Chapter Cakes, Cookies and Icings

   • 3/4 c. dried apricots, snipped
   • 1 c. water
   • milk
   • 1/4 c. shortening
   • 3/4 c. granulated sugar
   • 1 egg
   • 1 1/2 c. sifted all purpose flour
   • 3/4 tsp. salt
   • 2 tsp. baking powder
   • 1/2 tsp. ground cinnamon
   • 1/2 c. brown sugar
   • 1/3 c. sifted all purpose flour
   • 1/4 c. butter or margarine, softened
   • 1/3 c. chopped almonds
   See original wording

   3/4 c. dried apricots, snipped 1 c. water milk 1/4 c. shortening 3/4 c. granulated sugar 1 egg 1 1/2 c. sifted all purpose flour 3/4 tsp. salt 2 tsp. baking powder 1/2 tsp. ground cinnamon 1/2 c. brown sugar 1/3 c. sifted all purpose flour 1/4 c. butter or margarine, softened 1/3 c. chopped almonds

   In saucepan, combine snipped apricots and water; simmer uncovered 15 minutes. Cool, drain, reserving liquid. Add enough milk to liquid to make 1/2 cup. Cream together shortening and granulated sugar. Add egg; beat well. Sift together the 1 1/2 cups flour, baking powder, salt and cinnamon. Add to creamed mixture alternately with milk mixture beginning and ending with dry ingredients; stir in apricots. Turn into square or round layer pan. Greased 9 inch pans. Combine brown sugar and the 1/3 cup flour. Cut in butter or margarine until crumbly. Add almonds. Sprinkle over batter in pan. Bake in 350 degree oven. Bake for 40 to 45 minutes. Serve warm.

   Temperature 350 degree · Time 40 to 45 minutes

   White Post Village Cook Book (1986), page 66; contributed by Eleanor Lloyd

   Rights

   Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

10. AUNT SALLY'S COCOA DROPS

    Contributor Geraldine Lofton Cookies

    Chapter Cakes, Cookies and Icings

    • 1/2 c. softened butter or margarine
    • 1 c. sugar
    • 1 egg
    • 1 tsp. vanilla
    • 1 3/4 c. sifted flour
    • 3/4 c. buttermilk
    • 1/2 tsp. salt
    • 1/2 tsp. soda
    • 1/2 c. cocoa
    • 1 c. chopped nuts
    See original wording

    1/2 c. softened butter or margarine 1 c. sugar 1 egg 1 tsp. vanilla 1 3/4 c. sifted flour 3/4 c. buttermilk 1/2 tsp. salt 1/2 tsp. soda 1/2 c. cocoa 1 c. chopped nuts

    Mix thoroughly butter, sugar, egg, chocolate, buttermilk and vanilla. Stir in flour, soda, salt and nuts. Cover; chill 1 hour. Heat oven to 400 degrees. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet; cool. Frost with Chocolate Icing. Yield: 4 1/2 dozen.

    Temperature 400 degrees · Time 8 to 10 minutes

    Estimated nutrition

    	Whole recipe
    Calories	3,390
    Protein	54 g
    Carbohydrate	417 g
    Fat	185 g
    Saturated fat	72 g
    Fiber	32 g
    Sugars	216 g
    Sodium	2,880 mg

    Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

    What this estimate assumes

    • Butter, salted: Salted butter where the line does not say unsalted. "Butter or margarine" and "butter or shortening" are counted as butter: where a line offers alternatives, the first-named is used.
    • Granulated sugar: "Sugar" with no other word is granulated white sugar.
    • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
    • Vanilla extract: Pure vanilla extract; the book does not say imitation.
    • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
    • Buttermilk: Cultured lowfat buttermilk, the form sold in stores.
    • Baking soda: "Soda" in a baking ingredient list is baking soda.
    • Nuts, unspecified (counted as pecans): "Nuts" with no kind named are counted as pecans, the nut this book names most often; walnuts would give a similar total.

    White Post Village Cook Book (1986), page 74; contributed by Geraldine Lofton

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

11. BACARDL RUM CAKE

    Contributor Anna Larrick Cakes

    Chapter Cakes, Cookies and Icings

    • Cake:
    • 1 c. chopped pecans or walnuts
    • 1 (18 1/2 oz.) pkg. yellow cake mix
    • 1 (3 3/4 oz.) pkg. Jello vanilla
    • instant pudding
    • 4 eggs
    • 1/2 c. cold water
    • 1/2 c. Wesson oil
    • 1/2 c. Bacardi rum (80 proof)
    • Glaze:
    • 1/4 lb. butter
    • 1/4 c. water
    • 1 c. granulated sugar
    • 1/2 c. dark rum
    See original wording

    Cake: 1 c. chopped pecans or walnuts 1 (18 1/2 oz.) pkg. yellow cake mix 1 (3 3/4 oz.) pkg. Jello vanilla instant pudding 4 eggs 1/2 c. cold water 1/2 c. Wesson oil 1/2 c. Bacardi rum (80 proof) Glaze: 1/4 lb. butter 1/4 c. water 1 c. granulated sugar 1/2 c. dark rum

    Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Real good. This recipe was submitted by Carol Westervelt also.

    Temperature 325 degrees · Time 1 hour

    White Post Village Cook Book (1986), page 57; contributed by Anna Larrick

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

12. BAKED APPLES TAPIOCA

    Contributor Maude Carper Other desserts

    Chapter Desserts

    • 1/4 c. quick cooking tapioca
    • 2 c. boiling water
    • 1/2 tsp. salt
    • 4 medium tart apples
    • 3/4 tsp. cinnamon
    • 1/2 c. sugar
    • 1 Tbsp butter
    ScaleYieldorMultiply byReset
    See original wording

    1/4 c. quick cooking tapioca 2 c. boiling water 1/2 tsp. salt 4 medium, tart apples 3/4 tsp. cinnamon 1/2 c. sugar 1 Tbsp, butter

    Add tapioca to boiling water and salt in top part of double boiler. Cook overboiling water 15 minutes or until clear, stirring occasionally. Peel, quarter and core apples. Put in greased 1 1/2 quart baking dish. Sprinkle with cinnamon and sugar mixed; dot with butter. Cover with the cooked tapioca. Bake in moderate oven 350 degrees for 45 minutes, or until apples are tender. Serve warm with cream if desired. Serves 4.

    Yield Serves 4 · Temperature 350 degrees · Time 45 minutes

    White Post Village Cook Book (1986), page 81; contributed by Maude Carper

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

13. BAKED CHICKEN BREAST SUPREME

    Contributor Margaret Lawson Meats

    Chapter Main Dishes: Meat, Seafood and Poultry

    • 2 Tbsp butter or margarine
    • 6 large chicken breast halves- 2 1/2-3 lb.
    • 1/2 c. light cream 20%
    • 1/2 c. dry sherry or if desired 1/2 c. apple juice plus 3 Tbsp. sherry flavoring
    • 2 Tbsp salad oil
    • 1 can condensed cream of chicken soup
    • 1 tsp. Worcestershire sauce
    • 1/4 tsp. garlic powder
    • 6 oz. drained mushrooms
    • 1/4 tsp. chervile leaves
    See original wording

    2 Tbsp, butter or margarine 6 large chicken breast halves- 2 1/2-3 lb. 1/2 c. light cream 20% 1/2 c. dry sherry or if desired 1/2 c. apple juice plus 3 Tbsp. sherry flavoring 2 Tbsp, salad oil 1 can condensed cream of chicken soup 1 tsp. Worcestershire sauce 1/4 tsp. garlic powder 6 oz. drained mushrooms 1/4 tsp. chervile leaves

    Heat oven to 350 degrees, in oven heat butter and oil in baking dish 13 1/2 x 9 x 2 inch until melted. Place chicken in dish turning to coat, place skin side up. Mix other ingredients well and pour over chicken. Bake uncovered for 1 hour.

    Temperature 350 degrees · Time 1 hour

    The ingredient list was corrected by hand against the book page, where our scan ran the printed columns together.

    White Post Village Cook Book (1986), page 24; contributed by Margaret Lawson

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

14. BAKED CHICKEN & RICE

    Contributor Rose Ann Sloan Pasta and rice

    Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

    • 1 pkg. chicken parts (whole, breast or legs, wash and cut)
    See original wording

    1 pkg. chicken parts (whole, breast or legs, wash and cut)

    Put in baking dish, skin side up. Sprinkle with seasoned salt, pepper and celery seed. Add 2 cups or more of water. Cook at 350 degrees - until near done. Add 2 cups rice (your choice). Add more water if needed. Finish rice and chicken until well done and brown.

    Temperature 350 degrees

    White Post Village Cook Book (1986), page 32; contributed by Rose Ann Sloan

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

15. BAKED CHOP SUEY

    Contributor Alice Good Miscellaneous

    Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

    • 1 lb. hamburger
    • 2 Tbsp fat
    • 2 medium diced onions
    • 2 c. diced celery
    • 2 cans water
    • 1 can cream of mushroom soup
    • 1 can cream of celery soup
    • 1/2 c. uncooked rice
    • 1/4 c. soy sauce
    • 1 c. chow mein noodles
    See original wording

    1 lb. hamburger 2 Tbsp, fat 2 medium diced onions 2 c. diced celery 2 cans water 1 can cream of mushroom soup 1 can cream of celery soup 1/2 c. uncooked rice 1/4 c. soy sauce 1 c. chow mein noodles

    Brown meat in fat. Combine onion, celery, soups, water, soy sauce and rice in baking dish. Add brown meat and mix well. Bake at 325 degrees for 1 hour and 15 minutes. Add noodles and bake 15 more minutes.

    Temperature 325 degrees

    White Post Village Cook Book (1986), page 32; contributed by Alice Good

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

16. BAKED CRAB

    Contributor Retta McLarney Seafood

    Chapter Fish and Seafood

    • 3 (6½-ounce) cans crabmeat, rinsed and drained or 1 pound fresh crabmeat
    • 1½ cups mayonnaise
    • 1 teaspoon vinegar
    • ½ teaspoon paprika
    • 3-5 drops Tabasco sauce
    • 6 slices bacon, cooked crisp and crumbled
    • ½ cup dry white wine
    • 1 teaspoon dry mustard
    • ¼ teaspoon celery salt
    • 6 tablespoons bread crumbs
    ScaleYieldorMultiply byReset
    See original wording

    3 (6½-ounce) cans crabmeat, rinsed and drained or 1 pound fresh crabmeat 1½ cups mayonnaise 1 teaspoon vinegar ½ teaspoon paprika 3-5 drops Tabasco sauce 6 slices bacon, cooked crisp and crumbled ½ cup dry white wine 1 teaspoon dry mustard ¼ teaspoon celery salt 6 tablespoons bread crumbs

    Preheat oven to 350 degrees. Spread crab into casserole dish or 6 individual baking dishes. Sprinkle with bacon. Place dish or dishes on cookie sheet and warm in oven 5 minutes. Meanwhile, combine all remaining ingredients, with the exception of the bread crumbs, and mix well. Remove crab from oven and preheat broiler. Spoon sauce over crab, top with bread crumbs. Place baking dishes 5 inches from broiler and broil just long enough to heat topping through.

    Yield 6 servings · Temperature 350 degrees

    Clarke County Cooks, page 74; contributed by Retta McLarney

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

17. BAKED PINEAPPLE

    Contributor Mary Lynn Smith Miscellaneous

    Chapter Fruit

    • 1 (20-ounce) can crushed pineapple
    • 2 cups sugar
    • ¾ cup margarine
    • 1 quart dry bread cubes
    • 3 eggs, beaten
    • 2 tablespoons milk
    ScaleYieldorMultiply byReset
    See original wording

    1 (20-ounce) can crushed pineapple 2 cups sugar ¾ cup margarine 1 quart dry bread cubes 3 eggs, beaten 2 tablespoons milk

    Beat eggs, sugar and margarine until creamy with mixer. Add pineapple and milk and beat. Remove from mixer and fold in bread cubes. Bake in a 2-quart casserole at 350 degrees for 1 hour.

    Yield 6 servings · Temperature 350 degrees · Time 1 hour

    (Good with pork or fowl.)

    Clarke County Cooks, page 85; contributed by Mary Lynn Smith

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

18. BAKED SALMON CROQUETTES

    Contributor Viola Lampkin Seafood

    Chapter Fish and Seafood

    • 1 (15-ounce) can pink salmon
    • ¼ cup butter or margarine
    • 2 tablespoons finely chopped onion
    • 1/3 cup all-purpose flour
    • ¼ teaspoon pepper
    • Milk
    • ½ teaspoon salt
    • 1 tablespoon lemon juice
    • 2 cups crushed cornflakes, divided
    ScaleYieldorMultiply byReset
    See original wording

    1 (15-ounce) can pink salmon ¼ cup butter or margarine 2 tablespoons finely chopped onion 1/3 cup all-purpose flour ¼ teaspoon pepper Milk ½ teaspoon salt 1 tablespoon lemon juice 2 cups crushed cornflakes, divided

    Drain salmon. Reserve the liquid. Add enough milk to reserved salmon liquid to make 1 cup. Set aside. Melt butter in heavy saucepan over low heat. Add chopped onions and cook until tender. Add flour stirring until smooth. Add milk mixture and cook until thickened, stirring constantly. Remove skin and bones from salmon. Flake with a fork. Add lemon juice, ½ cup cornflakes, and white sauce. Mix well. Shape into croquettes. Roll in remaining cornflakes. Place on a lightly greased baking sheet. Bake at 400 degrees for 30 minutes.

    Yield 8 servings · Temperature 400 degrees · Time 30 minutes

    Clarke County Cooks, page 75; contributed by Viola Lampkin

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

19. BAKED SHRIMP

    Contributor Retta McLarney Seafood

    Chapter Fish and Seafood

    • 1 cup melted butter
    • ¼ cup minced parsley
    • 3 large garlic cloves, minced
    • 1 teaspoon Worcestershire sauce
    • ½ teaspoon salt
    • ¼ cup dry white wine
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons basil
    • ¾ teaspoon hot pepper sauce
    • 2 pounds large shrimp, (about 32, shelled and deveined)
    ScaleYieldorMultiply byReset
    See original wording

    1 cup melted butter ¼ cup minced parsley 3 large garlic cloves, minced 1 teaspoon Worcestershire sauce ½ teaspoon salt ¼ cup dry white wine 2 tablespoons fresh lemon juice 2 teaspoons basil ¾ teaspoon hot pepper sauce 2 pounds large shrimp, (about 32, shelled and deveined)

    Preheat oven to 450 degrees. Combine all ingredients in shallow 2-quart baking dish. Bake 10-15 minutes. Serve immediately.

    Yield 6 servings · Temperature 450 degrees · Time 10-15 minutes

    Clarke County Cooks, page 74; contributed by Retta McLarney

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

20. BAKED SQUASH

    Contributor Jane Lupton Vegetables

    Chapter Vegetables

    • 4 c. squash, cooked and drained
    • 1/4 c. sugar
    • 1 Tbsp chopped onion
    • salt and pepper
    • 3 eggs
    • 1 c. bread or cracker crumbs
    • 2 c. milk
    • chunk of butter
    See original wording

    4 c. squash, cooked and drained 1/4 c. sugar 1 Tbsp, chopped onion salt and pepper 3 eggs 1 c. bread or cracker crumbs 2 c. milk chunk of butter

    Mix ingredients together. Pour into a greased baking dish, Bake 30 minutes at 350 degrees.

    Temperature 350 degrees · Time 30 minutes

    White Post Village Cook Book (1986), page 39; contributed by Jane Lupton

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

21. BAKED TROUT

    Contributor Florence Vickers Seafood

    Chapter Fish and Seafood

    • 2 trout, (¾ pound each)
    • 4 strips bacon
    • 6 small new potatoes
    • 1 onion, peeled and sliced
    • ½ cup sliced mushrooms
    • ½ cup white wine
    • Red pepper, chopped dill
    • 2 tablespoons butter, divided
    • ¼ cup bread crumbs
    ScaleYieldorMultiply byReset
    See original wording

    2 trout, (¾ pound each) 4 strips bacon 6 small new potatoes 1 onion, peeled and sliced ½ cup sliced mushrooms ½ cup white wine Red pepper, chopped dill 2 tablespoons butter, divided ¼ cup bread crumbs

    Clean fish, rinse and drain. Place bacon in cold skillet; cook slowly until light golden. Remove strips; drain on paper. Grease baking pan for fish with some bacon fat; reserve remainder in skillet. Par-boil potatoes separately; reserve. Place sliced onions in layer in greased baking pan. Lay fish on onion bed, tuck a few onion slices in cavities; add mushrooms. Pour wine (or ½ cup water plus lemon juice) over fish. Season with red pepper, dill. Heat 1 tablespoon butter in skillet with reserved bacon fat; add crumbs, stir to combine. Sprinkle crumbs over fish; place slice of bacon on each. Bake at 350 degrees about 20 minutes. Peel, thinly slice potatoes; brown in pan with remaining butter and bacon, diced. Serve with fish.

    Yield 2 servings · Temperature 350 degrees · Time 20 minutes

    (To reduce calories and fat content, omit the bacon and butter and use a vegetable oil to cook in and use wine to dampen the bread crumbs.)

    Clarke County Cooks, page 75; contributed by Florence Vickers

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

22. BANANA CAKE

    Contributor Louise Bryarly Cakes

    Chapter Cakes, Cookies and Icings

    • Combine:
    • 3 c. flour
    • 1 tsp. baking soda
    • 1 tsp. cinnamon
    • 2 c. sugar
    • 1 tsp. salt
    • Add:
    • 3 eggs
    • 1 c. oil
    • Add:
    • 1 1/2 tsp. vanilla
    • 8 oz. crushed pineapple (juice also)
    • 1 c. chopped pecans
    • 2 c. chopped bananas
    • Icing:
    • 8 oz. cream cheese, softened
    • 1/4 lb. butter
    • 1 box 10X sugar
    • 1 tsp. vanilla
    See original wording

    Combine: 3 c. flour 1 tsp. baking soda 1 tsp. cinnamon 2 c. sugar 1 tsp. salt Add: 3 eggs 1 c. oil Add: 1 1/2 tsp. vanilla 8 oz. crushed pineapple (juice also) 1 c. chopped pecans 2 c. chopped bananas Icing: 8 oz. cream cheese, softened 1/4 lb. butter 1 box 10X sugar 1 tsp. vanilla

    Stir until moist (don't beat). Bake 350 degrees for 25 - 30 minutes (or until done) in 3 greased and floured 8 inch pans.

    Temperature 350 degrees · Time 25 - 30 minutes

    White Post Village Cook Book (1986), page 59; contributed by Louise Bryarly

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

23. BANANA PUNCH

    Contributor Elaine Boyd Beverages

    Chapter Beverages and Miscellaneous

    • 1 1/2 qt. water
    • 3 c. sugar
    • 3 large bananas, mashed
    • 1-12 oz. frozen orange juice, thawed
    • 1-46 oz. can pineapple
    • grapefruit juice
    See original wording

    1 1/2 qt. water 3 c. sugar 3 large bananas, mashed 1-12 oz. frozen orange juice, thawed 1-46 oz. can pineapple grapefruit juice

    Mix and freeze above until ready to use. Thaw and add 3 or 4 quarts ginger ale.

    White Post Village Cook Book (1986), page 87; contributed by Elaine Boyd

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

24. BANANA SPICE CAKE

    Contributor Bodie Corbin Cakes

    Chapter Cakes, Cookies and Icings

    • 2 3/4 c. sifted flour
    • 2 tsp. baking powder and
    • 1 tsp. baking soda
    • 1 tsp. salt
    • 1/4 tsp. cloves
    • 1 1/2 tsp. cinnamon
    • 3/4 tsp. nutmeg
    • 2/3 c. shortening
    • 1 1/3 c. sugar
    • 2 eggs, well beaten
    • 1 2/3 c. mashed bananas
    • (4 to 5 bananas)
    • 2 tsp. vanilla
    See original wording

    2 3/4 c. sifted flour 2 tsp. baking powder and 1 tsp. baking soda 1 tsp. salt 1/4 tsp. cloves 1 1/2 tsp. cinnamon 3/4 tsp. nutmeg 2/3 c. shortening 1 1/3 c. sugar 2 eggs, well beaten 1 2/3 c. mashed bananas (4 to 5 bananas) 2 tsp. vanilla

    Sift flour, baking powder, soda, salt and spices together 3 times. Cream shortening with sugar until fluffy. Add eggs and beat thoroughly. Add sifted dry ingredients and bananas alternately in small amounts, beating well after each addition. Stir in vanilla. Pour into well greased pan and bake at 350 F. about 35 minutes.

    Estimated nutrition

    	Whole recipe
    Calories	4,020
    Protein	52 g
    Carbohydrate	623 g
    Fat	152 g
    Saturated fat	39 g
    Fiber	22 g
    Sugars	314 g
    Sodium	4,720 mg

    Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

    What this estimate assumes

    • a quantity-less row is joined to the row it visibly continues
    • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
    • Baking powder: Double-acting (sodium aluminum sulfate), the common household type.
    • Baking soda: "Soda" in a baking ingredient list is baking soda.
    • Cloves, ground: "Cloves" measured by the spoon in a baking list are ground cloves.
    • Vegetable shortening: Household vegetable shortening; the FDC soybean-cottonseed household shortening is used for "shortening" and "Crisco".
    • Granulated sugar: "Sugar" with no other word is granulated white sugar.
    • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
    • Bananas: A banana with no size is medium.
    • Vanilla extract: Pure vanilla extract; the book does not say imitation.

    White Post Village Cook Book (1986), page 79; contributed by Bodie Corbin

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

25. BANANA SPLIT CAKE

    Contributor Shirley McIntire Cakes

    Chapter Cakes, Cookies and Icings

    • 2 c. powdered sugar
    • 2 sticks soft butter
    • 2 eggs
    See original wording

    2 c. powdered sugar 2 sticks soft butter 2 eggs

    Mix 2 cups graham cracker crumbs with 1 stick melted butter; press into a 9 x 12 dish. Combine: Beat no less than 15 minutes on high speed. Spread over crumb mixture. Slice 3 to 5 bananas over mixture, top with well drained can of crushed pineapple. Spread 1 large container Cool Whip over pineapple; be sure to seal edges so bananas won't turn dark. Sprinkle with 1/2 cup chopped nuts, 1/2 cup coconut and top with 1/2 cup maraschino cherries.

    Note: Can add pint of sliced strawberries on top of pineapple, and 1/2 cup of shaved chocolate to top of cake. This cake is very rich. Store in refrigerator.

    White Post Village Cook Book (1986), page 56; contributed by Shirley McIntire

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

26. BAR B-Q HOT DOGS

    Contributor Mary Reid Butler Meats

    Chapter Main Dishes: Meat, Seafood and Poultry

    • 1 bottle barbeque sauce
    • 1 tsp. sugar
    • 1/3 c. tomato juice
    • 1 onion, chopped or sliced thin
    • 1 tsp. mustard
    • 1 lb. hot dogs
    See original wording

    1 bottle barbeque sauce 1 tsp. sugar 1/3 c. tomato juice 1 onion, chopped or sliced thin 1 tsp. mustard 1 lb. hot dogs

    Split hot dogs and bake at 325 degrees in oven while you make sauce. Brown the onions in a little butter, then add rest of ingredients. Cook about 15 minutes, then pour over hot dogs and bake about 15-20 minutes at 350 degrees.

    Time 15-20 minutes

    White Post Village Cook Book (1986), page 23; contributed by Mary Reid Butler

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

27. BARBECUE BEAN BAKE

    Contributor Frances McClaughry Meats

    Chapter Meat (Beef, Pork, Poultry)

    • 1½ pounds hamburger
    • 1 pound bacon, chopped
    • 1 onion
    • ½ cup brown sugar
    • ½ cup ketchup
    • ½ cup barbecue sauce
    • 1 tablespoon chili powder
    • ½ cup dark molasses
    • ¼ cup mustard
    • 1 teaspoon salt
    • ¾ teaspoon pepper
    • 1 (30-ounce) can pork and beans
    • 1 (30-ounce) can large butter beans
    • 1 (30-ounce) can kidney beans
    ScaleMultiply byReset
    See original wording

    1½ pounds hamburger 1 pound bacon, chopped 1 onion ½ cup brown sugar ½ cup ketchup ½ cup barbecue sauce 1 tablespoon chili powder ½ cup dark molasses ¼ cup mustard 1 teaspoon salt ¾ teaspoon pepper 1 (30-ounce) can pork and beans 1 (30-ounce) can large butter beans 1 (30-ounce) can kidney beans

    Brown hamburger, bacon and onions. Add other ingredients, except beans. Fold in beans. Bake in a 9x15x2-inch pan at 350 degrees for 1 hour.

    Yield 12-15 servings · Temperature 350 degrees · Time 1 hour

    Clarke County Cooks, page 91; contributed by Frances McClaughry

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

28. BARBECUE SAUCE

    Contributor Dollie Sowers Sauces and condiments

    Chapter Soups, Salads, Dressings and Sauces

    • 1 qt. vinegar
    • 3 Tbsp salt
    • 3 Tbsp poultry season
    • 1 small can tomato juice
    • 2 Tbsp mustard
    • 1 pt. Wesson oil
    • 3 tsp. pepper
    • 4 Tbsp. Texas Pete
    • 1 small bottle catsup
    • 2 Tbsp garlic
    ScaleYieldorMultiply byReset
    See original wording

    1 qt. vinegar 3 Tbsp, salt 3 Tbsp, poultry season 1 small can tomato juice 2 Tbsp, mustard 1 pt. Wesson oil 3 tsp. pepper 4 Tbsp. Texas Pete 1 small bottle catsup 2 Tbsp, garlic

    Yield Makes enough for 16 halves

    Method not printed in original; ingredients complete.

    White Post Village Cook Book (1986), page 13; contributed by Dollie Sowers

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

29. Battletown Inn Baked Squash

    Contributor Battletown Inn Vegetables

    This recipe is not published by the kitchen it is credited to. A reader typed it into a recipe aggregator and credited it there, and it has not been checked against the kitchen's own records.

    Transcribed by Barbara Scott, Winchester, VA

    Category Vegetables

    • 7 small yellow squash
    • 1 medium onion, diced
    • 1/2 cup cream
    • 3 tablespoons butter
    • 1/4 cup grated parmesan cheese
    • 3/4 cup crushed saltine crackers
    ScaleYieldorMultiply byReset
    See original wording

    7 small yellow squash 1 medium onion, diced 1/2 cup cream 3 tablespoons butter 1/4 cup grated parmesan cheese 3/4 cup crushed saltine crackers

    Boil squash in salt water until tender. Drain and mash. Saute onion in butter. Add cream, cheese and cracker crumbs. Mix with squash. Pour into a 1-1/2 quart buttered casserole dish. Top with additional crumbs and dot with butter. Bake at 350 for 30 minutes.

    Yield 4 serving(s)

    Recipe attributed to Battletown Inn (Berryville, VA); transcribed by Barbara Scott and submitted to Just A Pinch. Not authoritatively verified against Battletown Inn records. The Battletown Inn was a Berryville hotel and restaurant at 102 W. Main Street that closed around 2011.

    Battletown Inn; contributed by Battletown Inn

    Source page justapinch.com

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

30. BEEF BOLOGNA

    Contributor Catherine McIntire Meats

    Chapter Main Dishes: Meat, Seafood and Poultry

    • 2 lb. lean ground beef
    • pinch of salt
    • 1 c. water
    • 1/8 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 2 Tbsp. Morton tender quick*
    • 1 1/2 tsp. liquid smoke
    See original wording

    2 lb. lean ground beef pinch of salt 1 c. water 1/8 tsp. garlic powder 1/2 tsp. onion powder 2 Tbsp. Morton tender quick* 1 1/2 tsp. liquid smoke

    Mix all well. Shape into 3 loaves (8 - 10 inches long ). Wrap in Saran Wrap and refrigerate for 24 hours. Remove Saran Wrap. Lay on cookie sheet and bake at 300 for 45 minutes. Keeps in refrigerator a week or so. Freezes well. GOOD for snacks or parties or use as luncheon meat. *Do not mistake Morton tender quick for Morton tenderizer.

    Time 45 minutes

    White Post Village Cook Book (1986), page 21; contributed by Catherine McIntire

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

31. BEEF STEW

    Contributor Catherine McIntire Meats

    Chapter Main Dishes: Meat, Seafood and Poultry

    • 1 lb. stew beef, cut in 1 inch cubes
    • 2 Tbsp cooking oil
    • 2 c. diced carrots
    • 1/2 c. diced onion
    • salt and pepper to taste
    • 2 Tbsp flour
    • 3 c. diced potatoes
    • 1 c. diced celery
    • 1/2 c. frozen peas
    See original wording

    1 lb. stew beef, cut in 1 inch cubes 2 Tbsp, cooking oil 2 c. diced carrots 1/2 c. diced onion salt and pepper to taste 2 Tbsp, flour 3 c. diced potatoes 1 c. diced celery 1/2 c. frozen peas

    Use heavy saucepan or Dutch oven, over medium heat. Add oil, then add beef cubes which have been rolled in flour. Brown beef, then add 4 cups water. Let cook until beef is almost tender. Add vegetables; cook until done. Add more water if needed. Variety and amount of vegetables may be changed to suit individual tastes.

    White Post Village Cook Book (1986), page 15; contributed by Catherine McIntire

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

32. BEEF WITH CASHEWS

    Contributor Shirley McIntire Meats

    Chapter Main Dishes: Meat, Seafood and Poultry

    • 1 lb. beef rump steak
    • 8 green onions
    • 1-1 inch piece ginger root
    • 1/2 c. water
    • 4 tsp. soy sauce (or more)
    • 1 tsp. Chinese chili sauce
    • 4 Tbsp oil
    • 2 cloves garlic
    • 2/3 c. unsalted cashews, roasted
    • 4 tsp. cornstarch
    • 1 tsp. oyster sauce (Chinese)
    ScaleYieldorMultiply byReset
    See original wording

    1 lb. beef rump steak 8 green onions 1-1 inch piece ginger root 1/2 c. water 4 tsp. soy sauce (or more) 1 tsp. Chinese chili sauce 4 Tbsp, oil 2 cloves garlic 2/3 c. unsalted cashews, roasted 4 tsp. cornstarch 1 tsp. oyster sauce (Chinese)

    Cut meat across grain into thin even strips. Heat 2 tablespoons oil in wok (or heavy skillet) over high heat. Stir fry 1/2 of meat until brown, about 3-4 minutes. Remove; cook remaining meat and remove. Cut onion into 1 inch pieces; crush garlic. Pare ginger and chop fine. Heat remaining oil over high heat. Add onions, garlic, ginger and cashews. Stir fry 1 minute. Mix meat into cashew and onion mixture. Add remaining ingredients. Cook until liquid comes to a boil and thickens. 4 servings. Serve with fried rice on side.

    Yield 4 servings

    White Post Village Cook Book (1986), page 18; contributed by Shirley McIntire

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

33. BIG BATCH SALAD OR DESSERT

    Contributor Lillian Longerbeam Other desserts

    Chapter Quantity

    • 4 (1 pound 4 ounce) cans crushed pineapple
    • 2 (1-pound) cans sliced peaches
    • 2 cups seedless white grapes
    • ½ bag small marshmallows
    • 1 envelope unflavored gelatin
    • ¼ cup cold water
    • 1 cup orange juice
    • 1 cup maraschino cherries
    • ¼ cup lemon juice
    • 2½ cups sugar
    • ½ teaspoon salt
    • 2 cups chopped pecans
    • 2 quarts heavy cream, whipped or 10-ounce package dessert topping
    ScaleYieldorMultiply byReset
    See original wording

    4 (1 pound 4 ounce) cans crushed pineapple 2 (1-pound) cans sliced peaches 2 cups seedless white grapes ½ bag of small marshmallows 1 envelope unflavored gelatin ¼ cup cold water 1 cup orange juice 1 cup maraschino cherries ¼ cup lemon juice 2½ cups sugar ½ teaspoon salt 2 cups chopped pecans 2 quarts heavy cream, whipped or 10-ounce package dessert topping

    Drain fruit and save ½ cup pineapple juice. Cut peaches. Combine fruit and marshmallows in 10-quart bowl. Soften gelatin in cold water. Heat pineapple juice to boiling. Add gelatin and stir until dissolved. Add orange juice, lemon juice, sugar and salt. Stir until dissolved. Chill. When mixture starts to thicken, add fruit, nuts, and whipped cream. Freeze. Serve partly frozen.

    Yield 8 molds

    Clarke County Cooks, page 107; contributed by Lillian Longerbeam

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

34. BIG EVENT BEEF BAKE

    Contributor Dolly Lloyd Meats

    Chapter Meat (Beef, Pork, Poultry)

    • 1 pound ground beef
    • ½ cup onion, chopped
    • ¼ cup green pepper, chopped
    • 2 tablespoons butter or margarine
    • 1 (10¾-ounce) can condensed cream of mushroom soup
    • 1 (10¾-ounce) can condensed tomato soup
    • 1 soup can water
    • 1 clove garlic, mashed
    • 8 ounces spaghetti
    • 1 cup shredded sharp cheese
    ScaleMultiply byReset
    See original wording

    1 pound ground beef ½ cup onion, chopped ¼ cup green pepper, chopped 2 tablespoons butter or margarine 1 (10¾-ounce) can condensed cream of mushroom soup 1 (10¾-ounce) can condensed tomato soup 1 soup can water 1 clove garlic, mashed 8 ounces spaghetti 1 cup shredded sharp cheese

    In a large skillet, cook beef, onion, and green pepper in butter until meat is lightly browned and vegetables are tender. Stir often to separate meat. Add soups, water and garlic; heat. Meanwhile, cook spaghetti as directed; drain. In a 2½-quart casserole, combine spaghetti, meat mixture, and add ½ cup cheese. Top with remaining cheese. Bake at 350 degrees about 30 minutes or until hot and bubbling.

    Yield 4-6 servings · Temperature 350 degrees · Time 30 minutes

    (This is a good recipe to serve company. I have used it a lot, everyone seems to enjoy it.)

    Clarke County Cooks, page 93; contributed by Dolly Lloyd

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

35. BISCUIT MIX

    Contributor Mrs. Gertrude Stuart By Betty Meade Stuart Breads

    Chapter Bread, Rolls, Pies and Pastry

    • 8 c. flour
    • 1/3 c. baking powder
    • 2 tsp. salt
    • 8 tsp. sugar (if available)
    See original wording

    8 c. flour 1/3 c. baking powder 2 tsp. salt 8 tsp. sugar (if available)

    Keep in cupboard. Cut in 1 cup shortening with pastry cutter, very fine. Keep in tight lidded container when need it. 1/3 cup milk to every cup of biscuit mix used. Roll out on floured board or drop. Cook in greased pan at 425 degrees until lightly browned.

    Temperature 425 degrees

    White Post Village Cook Book (1986), page 47; contributed by Mrs. Gertrude Stuart By Betty Meade Stuart

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

36. BLACK CHERRY SALAD

    Contributor Eleanor Lloyd Salads

    Chapter Soups, Salads, Dressings and Sauces

    • 3 oz. pkg. black cherry gelatin
    • 1 c. water
    • 8 1/4 oz. can crushed pineapple
    • 1/3 c. sugar
    • 1 c. shredded American cheese
    • 1 c. whipped cream
    See original wording

    3 oz. pkg. black cherry gelatin 1 c. water 8 1/4 oz. can crushed pineapple 1/3 c. sugar 1 c. shredded American cheese 1 c. whipped cream

    Mix gelatin, sugar and water; cook until gelatin and sugar are dissolved. Cool and add cheese and pineapple. Chill until partially set. Add whipped cream and chill in mold or dish until firm.

    White Post Village Cook Book (1986), page 11; contributed by Eleanor Lloyd

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

37. BLONDE CHEWIES

    Contributor Bodie Corbin Cookies

    Chapter Cakes, Cookies and Icings

    • 2/3 c. shortening, part butter
    • part Crisco oil
    • 1 box brown sugar (1 lb.)
    • 3 eggs
    • 2 1/2 c. sifted flour
    • 1 tsp. salt
    • 1 tsp. baking powder
    • 6 oz. pkg. small semi-sweet
    • chocolate chips
    • 1 c. chopped black walnuts
    See original wording

    2/3 c. shortening, part butter part Crisco oil 1 box brown sugar (1 lb.) 3 eggs 2 1/2 c. sifted flour 1 tsp. salt 1 tsp. baking powder 6 oz. pkg. small semi-sweet chocolate chips 1 c. chopped black walnuts

    Melt in saucepan butter and oil together. Stir in brown sugar. Add eggs, flour, salt and baking powder. Mix very well. Add chocolate chips and nuts. Bake in well greased sheet pan at 350 degrees for about 12 to 18 minutes. Remove from oven while moist and golden brown.

    Temperature 350 degrees · Time 12 to 18 minutes

    White Post Village Cook Book (1986), page 78; contributed by Bodie Corbin

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

38. BLUEBERRY CUPCAKES

    Contributor Elizabeth Johnston Cakes

    Chapter Bread, Rolls, Pies and Pastry

    • 1/3 c. butter
    • 2/3 c. sugar
    • 1 egg
    • 1 1/3 c. flour
    • 2 tsp. baking powder
    • 1/4 tsp. salt
    • 1/3 c. milk
    • 1 c. fresh blueberries
    ScaleYieldorMultiply byReset
    See original wording

    1/3 c. butter 2/3 c. sugar 1 egg 1 1/3 c. flour 2 tsp. baking powder 1/4 tsp. salt 1/3 c. milk 1 c. fresh blueberries

    Cream butter and sugar until fluffy. Beat in egg. Add sifted ingredients, alternately with milk. Gently fold in blueberries. Fill muffin tins 1/2 full. Bake at 350 degrees about 20 minutes or until done. Yield 10.

    Yield Yield 10 · Temperature 350 degrees · Time 20 minutes

    White Post Village Cook Book (1986), page 49; contributed by Elizabeth Johnston

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

39. BLUEBERRY SALAD

    Contributor Dorothy Larrick Other desserts

    Chapter Desserts

    • 1 (15 oz.) can blueberries
    • 1 small can crushed pineapple
    • 2 (3 oz.) pkg. black raspberry
    • jello
    • 1 c. boiling water
    • 1 (8 oz.) pkg. cream cheese
    • 1 (8 oz.) carton sour cream
    • 1/2 c. sugar
    • 1 tsp. vanilla
    • 1 c. chopped pecans, if desired
    See original wording

    1 (15 oz.) can blueberries 1 small can crushed pineapple 2 (3 oz.) pkg. black raspberry jello 1 c. boiling water 1 (8 oz.) pkg. cream cheese 1 (8 oz.) carton sour cream 1/2 c. sugar 1 tsp. vanilla 1 c. chopped pecans, if desired

    Drain blueberries and pineapple (reserve liquid). Dissolve jello in boiling water. Add enough water to the reserved liquid to make 1 3/4 cups. Add to dissolved jello. Pour into a flat dish. Fold in fruit when slightly thickened. Chill until firm. Combine cream cheese, sour cream, sugar and vanilla. Beat well. Spread over jello. Sprinkle with pecans (if desired). Chill until set.

    White Post Village Cook Book (1986), page 81; contributed by Dorothy Larrick

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

40. Blueberry Spelt Muffins

    Contributor Locke's Mill Breads

    Category Bread & Muffin Recipes

    • Streusel:
    • Nonstick Vegetable Oil Spray (optional)
    • 3 Tbsp. Spelt Flour
    • 2 Tbsp. Granulated Sugar
    • 2 tsp. Dark Brown Sugar
    • Pinch of Cinnamon
    • 2 Tbsp. Chilled Unsalted Butter, cut into 1/2” pieces
    • Muffins:
    • 1 1/2 Cups Spelt Flour
    • 1 tsp. Baking Powder
    • 1/2 tsp. Baking Soda
    • 1/4 tsp. Ground Cinnamon
    • 1/4 tsp. Kosher Salt
    • 1 Large Egg
    • 2/3 Cup Packed Dark Brown Sugar
    • 1/3 Cup Vegetable Oil
    • 1/3 Cup Buttermilk
    • Zest of 1 Lemon
    • 1/2 Cup Fresh or Frozen Blueberries
    See original wording

    Streusel: Nonstick Vegetable Oil Spray (optional) 3 Tbsp. Spelt Flour 2 Tbsp. Granulated Sugar 2 tsp. Dark Brown Sugar Pinch of Cinnamon 2 Tbsp. Chilled Unsalted Butter, cut into 1/2” pieces Muffins: 1 1/2 Cups Spelt Flour 1 tsp. Baking Powder 1/2 tsp. Baking Soda 1/4 tsp. Ground Cinnamon 1/4 tsp. Kosher Salt 1 Large Egg 2/3 Cup Packed Dark Brown Sugar 1/3 Cup Vegetable Oil 1/3 Cup Buttermilk Zest of 1 Lemon 1/2 Cup Fresh or Frozen Blueberries

    Place a rack in middle of oven; preheat to 350°. Lightly coat a standard 12-cup muffin pan with nonstick spray or line with paper liners. Whisk spelt flour, granulated sugar, brown sugar, and cinnamon in a medium bowl. Add butter and toss to coat. Working quickly, smash in butter with your fingers until pieces are about pea-size. Chill streusel until ready to use. Whisk spelt flour, baking powder, baking soda, cinnamon, and salt in a medium bowl until there are no lumps. Make a well in the center with your hands. Whisk egg, brown sugar, oil, buttermilk, and lemon zest in a small bowl. Pour into well and whisk to combine. Using a rubber spatula, gently fold in blueberries. Evenly divide batter among 8–10 muffin cups, filling each with about ¼ cup batter. Top each muffin with about 1 Tbsp. streusel; bake, rotating pan halfway through, until golden brown and a tester inserted into the center of a muffin comes out clean, 24–27 minutes. Let muffins cool in pan 20 minutes. Turn out onto a wire rack; let cool completely.

    Published on the Locke's Mill site. Locke's Mill is a restored Certified Organic gristmill on the Shenandoah in Clarke County, in a building dating to 1876 and certified USDA Organic in 2017. It is a separate business from Locke Store, the Millwood general store whose recipes also appear on this page; the two share the Locke name and the mill's own pages assert no relationship between them. The site prints no cook's name, so each recipe is credited to the mill.

    Locke's Mill; contributed by Locke's Mill

    Source page lockesmillgrains.com

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

41. Bourbon Walnut Pie

    Contributor Robin Smith Pies and pastries

    This recipe is not published by the kitchen it is credited to. It is printed here from an editorial archive that names the cook it came from.

    Category Pies and pastries

    • Crust:
    • 2 cups all purpose flour
    • 1 teaspoon sugar
    • 1/4 teaspoon salt
    • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
    • 1 large egg
    • 1 tablespoon milk
    • Filling:
    • 1 cup dark corn syrup
    • 1/2 cup sugar
    • 3 large eggs
    • 2 tablespoons (1/4 stick) unsalted butter, melted
    • 2 tablespoons bourbon
    • 1 1/2 tablespoons all purpose flour
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 3/4 cup chopped walnuts (about 3 ounces)
    • 3/4 cup walnut halves (about 3 ounces)
    ScaleMultiply byReset
    See original wording

    Crust: 2 cups all purpose flour 1 teaspoon sugar 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces 1 large egg 1 tablespoon milk Filling: 1 cup dark corn syrup 1/2 cup sugar 3 large eggs 2 tablespoons (1/4 stick) unsalted butter, melted 2 tablespoons bourbon 1 1/2 tablespoons all purpose flour 1 teaspoon vanilla extract 1/4 teaspoon salt 3/4 cup chopped walnuts (about 3 ounces) 3/4 cup walnut halves (about 3 ounces)

    For crust: Blend flour, sugar and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal. Whisk egg and milk in small bowl to blend, then add to processor. Blend until moist clumps form. Gather dough into ball and flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Dough can be prepared up to 2 days ahead. Keep refrigerated. Let dough soften slightly before rolling out.) For filling: Preheat oven to 350°F. Whisk syrup, sugar, eggs, butter, bourbon, flour, vanilla and salt in large bowl to blend. Mix in all walnuts. Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under; crimp decoratively. Pour filling into prepared crust. Bake until crust is golden and filling is set in center when pie is shaken slightly, about 55 minutes. Cool pie completely in pan on rack.

    Yield Makes 8 to 10 servings

    Recipe by Chef Robin Smith at the Battletown Inn (Berryville, VA), published in Epicurious. It ran in Bon Appetit on August 20, 2004, after a reader wrote in asking the inn's chef to share it. The Battletown Inn was a Berryville hotel and restaurant that closed around 2011.

    Battletown Inn; contributed by Robin Smith

    Source page epicurious.com

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

42. BROCCOLI AND RICE CASSEROLE

    Contributor Dorothy Larrick Vegetables

    Chapter Vegetables

    • 1 pkg. chopped broccoli
    • 1 c. water
    • dash onion salt
    • dash pepper
    • 1 c. minute rice
    • 1 pkg. cheese sauce
    • 1 cube chicken bouillon
    See original wording

    1 pkg. chopped broccoli 1 c. water dash onion salt dash pepper 1 c. minute rice 1 pkg. cheese sauce 1 cube chicken bouillon

    Cook broccoli in cup of water. Add dash onion salt and pepper. Cook until broccoli is tender. Take off stove and add 1 cup rice (you may have to add additional water). Mix rice with broccoli and let set 10 minutes. Add cheese sauce and chicken bouillon. Place in casserole dish. Bake 10 to 15 minutes at 325 degrees.

    Temperature 325 degrees · Time 10 to 15 minutes

    White Post Village Cook Book (1986), page 39; contributed by Dorothy Larrick

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

43. BROCCOLI CASSEROLE

    Contributor Elizabeth Kirkpatrick Vegetables

    Chapter Vegetables

    • 1 box frozen chopped broccoli
    • 1/2 can cream mushroom soup
    • 1/2 c. mayonnaise (Hellmanns)
    • 1 egg, well beaten
    • 1/2 c. sharp grated cheese
    • 2 Tbsp chopped onion
    • 2 Tbsp butter
    • 1/4 c. crushed Ritz crackers
    See original wording

    1 box frozen chopped broccoli 1/2 can cream mushroom soup 1/2 c. mayonnaise (Hellmanns) 1 egg, well beaten 1/2 c. sharp grated cheese 2 Tbsp, chopped onion 2 Tbsp, butter 1/4 c. crushed Ritz crackers

    Cook broccoli for 5 minutes in boiling water; drain well. Combine soup, mayonnaise, egg and cheese; mix well. Add broccoli in mix and mix well. Put into lightly greased baking dish. Dot with butter. Sprinkle with crushed crackers. Bake at 350 degrees for 30 minutes. Double for a large dish.

    Temperature 350 degrees · Time 30 minutes

    White Post Village Cook Book (1986), page 36; contributed by Elizabeth Kirkpatrick

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

44. BROCCOLI CASSEROLE

    Contributor Lyn Teets Vegetables

    Chapter Vegetables

    • 2 boxes chopped broccoli
    • 1 tube Ritz crackers
    • Velveeta cheese
    • 1 stick margarine
    See original wording

    2 boxes chopped broccoli 1 tube Ritz crackers Velveeta cheese 1 stick margarine

    Cook broccoli and drain. Put layer of broccoli in casserole; top with slices of Velveeta cheese. Repeat layers and top with crushed crackers mixed with melted margarine. Bake 350 degrees for 20 minutes.

    Temperature 350 degrees · Time 20 minutes

    White Post Village Cook Book (1986), page 37; contributed by Lyn Teets

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

45. BROCCOLI CASSEROLE I

    Contributor Loretta Cochran Vegetables

    Chapter Casseroles

    • 2 packages chopped frozen broccoli, thawed
    • 1 can mushroom soup
    • 1 (5-ounce) can evaporated milk
    • 3 tablespoons Minute Rice (uncooked)
    • 1 (8-ounce) package shredded sharp cheese
    • 4 slices toasted bread, crumbled
    • ½ cup melted margarine or butter
    ScaleYieldorMultiply byReset
    See original wording

    2 packages chopped frozen broccoli, thawed 1 can mushroom soup 1 (5-ounce) can evaporated milk 3 tablespoons Minute Rice (uncooked) 1 (8-ounce) package shredded sharp cheese 4 slices toasted bread, crumbled ½ cup melted margarine or butter

    Combine first 5 ingredients and mix well. Pour into lightly greased 1½-quart casserole. Mix crumbled bread with melted butter and sprinkle over top of casserole. Bake at 350 degrees for 45 minutes.

    Yield 6 servings · Temperature 350 degrees · Time 45 minutes

    Clarke County Cooks, page 25; contributed by Loretta Cochran

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

46. BROCCOLI SALAD

    Contributor Retta McLarney Salads

    Chapter Soups and Salads

    • 1 bunch broccoli
    • 1 purple or white onion, chopped
    • 1 cup shredded Cheddar cheese
    • 8 slices bacon, fried and crumbled
    • Dressing:
    • ½ cup mayonnaise
    • 2 tablespoons red wine vinegar
    • ¼ cup sugar
    See original wording

    1 bunch broccoli 1 purple or white onion, chopped 1 cup shredded Cheddar cheese 8 slices bacon, fried and crumbled Dressing: ½ cup mayonnaise 2 tablespoons red wine vinegar ¼ cup sugar

    Wash and cut broccoli buds and stems less than ½-inch diameter. Add onion, shredded cheese and crumbled bacon. Mix mayonnaise, sugar, and vinegar. Pour over broccoli mixture and marinate several hours or overnight.

    Clarke County Cooks, page 113; contributed by Retta McLarney

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

47. BROCCOLI SALAD

    Contributor Janie Corbin Vegetables

    Chapter Vegetables

    • 2 bunches broccoli
    • 1/4 c. chopped onions
    • 10 strips bacon, cooked crisp
    • 2/3 c. raisins
    • Dressing:
    • 1 c. mayonnaise
    • 1/2 c. sugar
    • 2 Tbsp vinegar
    See original wording

    2 bunches broccoli 1/4 c. chopped onions 10 strips bacon, cooked crisp 2/3 c. raisins Dressing: 1 c. mayonnaise 1/2 c. sugar 2 Tbsp, vinegar

    Wash broccoli and tear into bite size pieces. Tear bacon into small pieces. Mix broccoli, onions, bacon and raisins together. Mix mayonnaise, sugar and vinegar together. Then pour over broccoli mixture. Mix all together and set into the refrigerator for about 2 hours to chill.

    White Post Village Cook Book (1986), page 41; contributed by Janie Corbin

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

48. BROCCOLI-CORN BAKE

    Contributor Edythe Pifer Vegetables

    Chapter Vegetables

    • 1 (16-ounce) can cream style corn
    • 1 (10-ounce) package frozen chopped broccoli, cooked and drained
    • 1 beaten egg
    • 1 teaspoon instant minced onion
    • ½ cup coarse saltine cracker crumbs (12)
    • 2 tablespoons butter, melted
    • ½ teaspoon salt
    • Dash of pepper
    • Topping:
    • ¼ cup cracker crumbs (6)
    • 1 tablespoon butter
    ScaleYieldorMultiply byReset
    See original wording

    1 (16-ounce) can cream style corn 1 (10-ounce) package frozen chopped broccoli, cooked and drained 1 beaten egg 1 teaspoon instant minced onion ½ cup coarse saltine cracker crumbs (12) 2 tablespoons butter, melted ½ teaspoon salt Dash of pepper Topping: ¼ cup cracker crumbs (6) 1 tablespoon butter

    Combine corn, broccoli, egg, ½ cup crumbs, onion, 2 tablespoons butter, salt, and pepper. Turn into a 2-quart casserole. Combine the ¼ cup crumbs and the remaining butter. Sprinkle over vegetable mixture. Bake uncovered in a 350 degree oven for 35-40 minutes.

    Yield 6 servings · Temperature 350 degree oven · Time 35-40 minutes

    (The only sugar in this recipe is in the can of creamed corn. This recipe was given to me by my daughter’s mother-in-law, Mrs. Clara Lynn.)

    Clarke County Cooks, page 135; contributed by Edythe Pifer

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

49. BRUNCH CASSEROLE

    Contributor Bonnie Bottomley Miscellaneous

    Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

    • 3 c. cubed French bread
    • (without crust)
    • 3 Tbsp melted butter
    • 1/2 lb. cubed sharp cheddar cheese
    • 3 c. milk
    • dash of Tabasco
    • 1 Tbsp dry mustard
    • 3 c. cubed ham
    • 4 eggs
    • 3 Tbsp flour
    See original wording

    3 c. cubed French bread (without crust) 3 Tbsp, melted butter 1/2 lb. cubed sharp cheddar cheese 3 c. milk dash of Tabasco 1 Tbsp, dry mustard 3 c. cubed ham 4 eggs 3 Tbsp, flour

    In a straight sided 8 cup or 13 x 9 pan (greased), layer 1/3 of bread, ham, cheese. Mix flour and mustard and sprinkle 1/3 of this mixture over first layer. Drizzle 1/3 butter over top. Repeat for 2 more layers. Mix eggs, milk and Tabasco until foamy and pour over the rest. Cover and refrigerate overnight. Bake 1 hour at 350 - or until puffed and golden brown.

    Time 1 hour

    White Post Village Cook Book (1986), page 27; contributed by Bonnie Bottomley

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

50. "BUFFALO MEAT" - FAVORITE MEAT LOAF

    Contributor Meridith MacKay Smith Meats

    Chapter Main Dishes: Meat, Seafood and Poultry

    • 1 1/2 lb. hamburger or other
    • ground meat
    • 2 medium onions, chopped
    • 1/2 tsp. oregano
    • salt and pepper
    • 1/2 c. bread crumbs
    • ketchup
    • 1 well chopped clove garlic
    • 6 Tbsp chopped parsley
    • 1/4 basil, or to taste
    • 1 large egg
    • brown sugar
    See original wording

    1 1/2 lb. hamburger or other ground meat 2 medium onions, chopped 1/2 tsp. oregano salt and pepper 1/2 c. bread crumbs ketchup 1 well chopped clove garlic 6 Tbsp, chopped parsley 1/4 basil, or to taste 1 large egg brown sugar

    Thoroughly mix all ingredients except sugar and ketchup. Pack into a glass bread pan. Top with a thin layer of brown sugar; cover well with a layer of ketchup. Bake 1 hour at 350 degrees.

    Temperature 350 degrees · Time 1 hour

    White Post Village Cook Book (1986), page 21; contributed by Meridith MacKay Smith

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

51. BUTTERMILK PIE

    Contributor Elaine Boyd Pies and pastries

    Chapter Bread, Rolls, Pies and Pastry

    • 2 c. sugar
    • 4 Tbsp flour
    • 1/4 lb. butter, melted
    • 2 eggs
    • 1 c. buttermilk
    • 1 Tbsp vanilla
    See original wording

    2 c. sugar 4 Tbsp, flour 1/4 lb. butter, melted 2 eggs 1 c. buttermilk 1 Tbsp, vanilla

    Mix together and bake in unbaked pie shell. Bake in oven 350 degrees for 45 minutes.

    Temperature 350 degrees · Time 45 minutes

    Estimated nutrition

    	Whole recipe
    Calories	2,750
    Protein	25 g
    Carbohydrate	438 g
    Fat	104 g
    Saturated fat	63 g
    Fiber	1 g
    Sugars	414 g
    Sodium	1,240 mg

    Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

    What this estimate assumes

    • Granulated sugar: "Sugar" with no other word is granulated white sugar.
    • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
    • Butter, salted: Salted butter where the line does not say unsalted. "Butter or margarine" and "butter or shortening" are counted as butter: where a line offers alternatives, the first-named is used.
    • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
    • Buttermilk: Cultured lowfat buttermilk, the form sold in stores.
    • Vanilla extract: Pure vanilla extract; the book does not say imitation.

    White Post Village Cook Book (1986), page 48; contributed by Elaine Boyd

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

52. CABBAGE CASSEROLE

    Contributor Louise Elsea Meats

    Chapter Casseroles

    • 1 medium head cabbage
    • 1 medium onion
    • 1 pound hamburger
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 1 large or 2 small cans tomato sauce
    • ½ cup regular rice
    • 1½ cups boiling water
    • ¼ cup margarine
    See original wording

    1 medium head cabbage 1 medium onion 1 pound hamburger 1 teaspoon salt ½ teaspoon pepper 1 large or 2 small cans tomato sauce ½ cup regular rice 1½ cups boiling water ¼ cup margarine

    Saute’ onion and rice in margarine until brown. Add hamburger, stir until red is gone. Add salt and pepper. Chop cabbage, put half in a 3-quart baking dish. Put hamburger mixture on top. Add remaining cabbage. Mix tomato sauce and boiling water. Pour over cabbage. Bake 30 minutes covered and 30 minutes uncovered at 350 degrees.

    Temperature 350 degrees

    Clarke County Cooks, page 36; contributed by Louise Elsea

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

53. CAMPBELLS SOUP SALMON LOAF

    Contributor Frances A. Michael Seafood

    Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

    • 1 lb. can salmon
    • 1 c. crackers
    • 1/2 c. onion
    • 1 can Campbells cream of celery soup
    • 2 eggs, slightly beaten
    ScaleMultiply byReset
    See original wording

    1 lb. can salmon 1 c. crackers 1/2 c. onion 1 can Campbells cream of celery soup 2 eggs, slightly beaten

    Drain salmon and remove skin and bone; mix thoroughly with other ingredients. Pour into casserole dish and bake 375 degrees for 1 hour. Serves 4-6.

    Yield Serves 4-6 · Temperature 375 degrees · Time 1 hour

    The ingredient list was corrected by hand against the book page, where our scan ran the printed columns together.

    White Post Village Cook Book (1986), page 31; contributed by Frances A. Michael

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

54. CANADIAN CHEESE SOUP

    Contributor Janice F. Whitacre Soups

    Chapter Soups, Salads, Dressings and Sauces

    • 1 large potato, shredded
    • 1 medium carrot, grated
    • 1 c. chicken consomme or broth
    • 1 c. water
    • 1/2 c. half and half
    • 1 medium onion, chopped
    • 1 stalk celery, chopped fine
    • 1 1/2 c. shredded sharp Cheddar cheese (about 6 oz.)
    See original wording

    1 large potato, shredded 1 medium carrot, grated 1 c. chicken consomme or broth 1 c. water 1/2 c. half and half 1 medium onion, chopped 1 stalk celery, chopped fine 1 1/2 c. shredded sharp Cheddar cheese (about 6 oz.)

    Combine water, potato, onion, carrot and celery in 2 quart casserole; cover. Microwave at high until potatoes are tender, 12 to 17 minutes, stirring after half of the cooking time. Stir in consomme and half and half; cover. Microwave at medium-high until heated, 6-8 minutes. Mix in cheese; stir until melted.

    White Post Village Cook Book (1986), page 8; contributed by Janice F. Whitacre

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

55. CANNED APPLE PIE FILLING

    Contributor Suzanne Thomas Pies and pastries

    Chapter Bread, Rolls, Pies and Pastry

    • 4 1/2 c. sugar
    • 1 c. cornstarch
    • 2 tsp. cinnamon
    • 1/4 tsp. nutmeg
    • 3 Tbsp lemon juice
    • 2 or 3 drops yellow food
    • coloring, optional
    • enough apples to make 7 quarts
    ScaleMultiply byReset
    See original wording

    4 1/2 c. sugar 1 c. cornstarch 2 tsp. cinnamon 1/4 tsp. nutmeg 3 Tbsp, lemon juice 2 or 3 drops yellow food coloring, optional enough apples to make 7 quarts One quart makes an 8 or 9 inch pie.

    Blend first 4 ingredients plus 1 teaspoon salt. Stir in 10 cups water. Cook over low heat until thick (just enough to still pour). Remove from heat and add lemon juice and food coloring. Peel, core and slice apples. Fill (pack) wide mouth canning jars approximately half full with sliced raw apples. Cover these apples with cornstarch mixture; fill remaining amount of jar with more apples. Leave approximately 1 to 1 1/2 inches of heat space. Cover with cornstarch mixture. Apply seed and ring. Hot water bath for 30 minutes for quarts or 20 minutes for pints. Remove from canner and cool. When ready to make pie, just open and pour into pie shell. Dot with butter and bake as you would bake any other apple pie.

    Yield One quart makes an 8 or 9 inch pie.

    White Post Village Cook Book (1986), page 48; contributed by Suzanne Thomas

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

56. CARAMELS

    Contributor Mrs. Floyd Owens Candies

    Chapter Candy, Jelly, Jam and Preserves

    • 1 c. granulated sugar
    • 1/2 c. light brown sugar, firmly packed
    • 1/2 c. light corn syrup
    • 1/2 c. heavy cream
    • 1 c. milk
    • 1/4 c. butter or margarine
    • 1 tsp. vanilla extract
    • 2/3 c. broken walnuts or pecans, optional
    See original wording

    1 c. granulated sugar 1/2 c. light brown sugar, firmly packed 1/2 c. light corn syrup 1/2 c. heavy cream 1 c. milk 1/4 c. butter or margarine 1 tsp. vanilla extract 2/3 c. broken walnuts or pecans, optional

    Line a 9 x 5 x 3 inch loaf pan with foil. Lightly butter foil. In a heavy 2 1/2 quart saucepan, combine all ingredients except vanilla and nuts. Cook, stirring with wooden spoon, over low heat, until sugars are dissolved. Over medium heat, cook, stirring occasionally, to 244 F. on candy thermometer or until a little in cold water forms a firm belli. Remove from heat. Stir in vanilla and walnuts. Turn into prepared pan. Let cool. Turn onto lightly buttered cutting board. Cut into small pieces with sharp knife. Wrap each piece in waxed paper. Store in covered container in refrigerator. Will keep for months refrigerated. Bring to room temperature before serving.

    Estimated nutrition

    	Whole recipe
    Calories	2,650
    Protein	12 g
    Carbohydrate	455 g
    Fat	97 g
    Saturated fat	61 g
    Fiber	0 g
    Sugars	454 g
    Sodium	640 mg

    Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

    What this estimate assumes

    • Granulated sugar: "Sugar" with no other word is granulated white sugar.
    • Brown sugar: Measured packed: the book prints "firmly packed" on some recipes and nothing on others; packed is the standard measure for brown sugar.
    • Light corn syrup: Light (white) corn syrup where the line does not say dark.
    • Whole milk: "Milk" with no other word is counted as whole milk (3.25% milkfat); the source gives no fat level.
    • Butter, salted: Salted butter where the line does not say unsalted. "Butter or margarine" and "butter or shortening" are counted as butter: where a line offers alternatives, the first-named is used.
    • Vanilla extract: Pure vanilla extract; the book does not say imitation.
    • optional and serving-suggestion items are excluded

    White Post Village Cook Book (1986), page 86; contributed by Mrs. Floyd Owens

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

57. CARROT CAKE

    Contributor Dollie Sowers Cakes

    Chapter Cakes, Cookies and Icings

    • 2 c. sugar
    • 4 eggs
    • 2 tsp. soda
    • 2 tsp. vanilla
    • 3 tsp. cinnamon
    • 1 1/2 c. salad oil
    • 2 c. flour
    • 1 tsp. salt
    • 2 jars (jr baby food) strained
    • carrots
    • Icing:
    • 1/2 stick butter
    • 1/2 box 10X sugar
    • 3 oz. cream cheese
    • 1/2 c. chopped pecans
    See original wording

    2 c. sugar 4 eggs 2 tsp. soda 2 tsp. vanilla 3 tsp. cinnamon 1 1/2 c. salad oil 2 c. flour 1 tsp. salt 2 jars (jr baby food) strained carrots Icing: 1/2 stick butter 1/2 box 10X sugar 3 oz. cream cheese 1/2 c. chopped pecans

    Combine above ingredients and bake at 325 degrees for 1 hour in tube pan; let cool in pan.

    Temperature 325 degrees · Time 1 hour

    White Post Village Cook Book (1986), page 76; contributed by Dollie Sowers

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

58. CARROT SALAD

    Contributor Louise Buckley Salads

    Chapter Soups, Salads, Dressings and Sauces

    • 2 lb. carrots, sliced, cooked half done with salt
    • 2 small onions, chopped
    • 1 green pepper, chopped
    • 1/4 c. Crisco oil
    • 1/3 to 1/2 c. sugar
    • 1/4 tsp. mustard
    See original wording

    2 lb. carrots, sliced, cooked half done with salt 2 small onions, chopped 1 green pepper, chopped 1/4 c. Crisco oil 1/3 to 1/2 c. sugar 1/4 tsp. mustard

    Heat 1 can tomato soup and 1/4 cup vinegar. Add: Mix all and chill.

    White Post Village Cook Book (1986), page 10; contributed by Louise Buckley

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

59. CATSUP

    Contributor Lyn Teets Sauces and condiments

    Chapter Beverages and Miscellaneous

    • 1 gallon tomato juice
    • 2 Tbsp salt (if juice was canned with salt use only 1 heaping tsp.)
    • 1 Tbsp mixed spices
    • 1 Tbsp mustard
    • 1 1/2 c. sugar
    • 1 Tbsp cinnamon
    • 1 tsp. red pepper
    ScaleYieldorMultiply byReset
    See original wording

    1 gallon tomato juice 2 Tbsp, salt (if juice was canned with salt use only 1 heaping tsp.) 1 Tbsp, mixed spices 1 Tbsp, mustard 1 1/2 c. sugar 1 Tbsp, cinnamon 1 tsp. red pepper

    Cook juice down to about half. Put the mixed spices in cloth bag; add to juice, then add the rest of the spices, salt and sugar. Continue to cook, stirring often, because it will stick very easy. Put 4 tablespoons cornstarch in a cup and mix with 1 cup vinegar. Add this to juice when it is almost as thick as you want. Stir until well mixed and cook a few minutes longer. Pack in clean jars and process in hot bath 15 minutes. Yield 3 1/4 pints. You may omit cinnamon and add red food color if you like.

    Yield Yield 3 1/4 pints

    White Post Village Cook Book (1986), page 89; contributed by Lyn Teets

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

60. CAULIFLOWER-BROCCOLI SALAD

    Contributor Catherine McIntire Salads

    Chapter Soups, Salads, Dressings and Sauces

    • 1 head cauliflower, raw - cut up
    • 1/2 onion, cut fine
    • 1/2 c. oil
    • 1 c. mayonnaise
    • 1 pkg. frozen chopped broccoli, thawed, uncooked and drained
    • 1/2 c. sugar
    • 1 Tbsp lemon juice
    See original wording

    1 head cauliflower, raw - cut up 1/2 onion, cut fine 1/2 c. oil 1 c. mayonnaise 1 pkg. frozen chopped broccoli, thawed, uncooked and drained 1/2 c. sugar 1 Tbsp, lemon juice

    Mix ingredients; add salt and pepper to taste.

    The ingredient list was corrected by hand against the book page, where our scan ran the printed columns together.

    White Post Village Cook Book (1986), page 10; contributed by Catherine McIntire

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

61. CHARLESTON WEDDING CAKE

    Contributor Dotty Butler Cakes

    Chapter Cakes, Cookies and Icings

    • 2 c. butter
    • 2 c. sugar
    • 4 c. flour
    • 1 c. brandy
    • 8 eggs
    • 1 lb. candied pineapple
    • 1 lb. candied cherries
    • 1 lb. blanched almonds
    • 1/2 lb. citron
    • 1 coconut, grated
    • 2 oz. rose water
    See original wording

    2 c. butter 2 c. sugar 4 c. flour 1 c. brandy 8 eggs 1 lb. candied pineapple 1 lb. candied cherries 1 lb. blanched almonds 1/2 lb. citron 1 coconut, grated 2 oz. rose water

    Chop cherries, almonds, pineapple and citron. Mix 1/2 cup brandy with fruit, pour rose water over nuts and let stand overnight. Cream butter and sugar; add egg yolks beaten light. Add coconut, flour and brandy. Fold in stiffly beaten egg whites. Stir in nuts and fruit. Bake in 2 large loaf pans lined with greased brown paper, at 250 degrees for 4 hours.

    Temperature 250 degrees · Time 4 hours

    White Post Village Cook Book (1986), page 56; contributed by Dotty Butler

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

62. CHEESE BALL

    Contributor Carol Gibson Appetizers

    Chapter Appetizers, Pickles and Relish

    • 1/2 c. chopped pecans
    • 1 medium onion, grated
    • 1 lb. grated Cheddar cheese
    • 1 c. mayonnaise
    See original wording

    1/2 c. chopped pecans 1 medium onion, grated 1 lb. grated Cheddar cheese 1 c. mayonnaise

    Mix cheese, onion, mayonnaise; form into ball and roll in nuts.

    Estimated nutrition

    	Whole recipe
    Calories	3,740
    Protein	112 g
    Carbohydrate	34 g
    Fat	355 g
    Saturated fat	115 g
    Fiber	7 g
    Sugars	10 g
    Sodium	4,360 mg

    Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

    What this estimate assumes

    • Onion, raw: An onion with no size is medium (110 g).
    • Cheddar cheese: Sharp, mild and unspecified cheddar share one FDC food; shredded and grated are measured as shredded.
    • Mayonnaise: Regular mayonnaise, not a mayonnaise-type salad dressing, unless the line says salad dressing.

    White Post Village Cook Book (1986), page 2; contributed by Carol Gibson

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

63. CHEESE BREAD

    Contributor Michele Worthing Breads

    Chapter Bread, Rolls, Pies and Pastry

    • 1 1/2 c. milk (scald)
    • Add:
    • 1/3 c. sugar
    • 1/4 c. butter
    • 1 Tbsp salt
    See original wording

    1 1/2 c. milk (scald) Add: 1/3 c. sugar 1/4 c. butter 1 Tbsp, salt

    Cool. Dissolve yeast in 1/2 cup hot water. Stir yeast and milk mix together. Beat in 1 egg and 1 1/2 cups cheddar cheese; beat in 3 cups flour. Add (approximately) 3 more cups flour. Dough will be soft. Knead, shape into 2 loaves. Allow to rise approximately 1 hour in greased pans. Bake in 375 degree oven about 30 - 35 minutes. Brush tops with butter.

    Temperature 375 degree · Time 30 - 35 minutes

    White Post Village Cook Book (1986), page 52; contributed by Michele Worthing

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

64. CHEESE SPREAD

    Contributor Mary Reid Butler Appetizers

    Chapter Appetizers, Pickles and Relish

    • 1 block mild shredded cheddar
    • cheese
    • 1 block shredded sharp cheese
    • 1 jar pimento, chopped
    • 1/2 c. sugar
    • 1 egg
    • 4 Tbsp vinegar
    • 1/2 tsp. salt
    • 1 tsp. mustard
    • 2 or 3 Tbsp butter
    See original wording

    1 block mild shredded cheddar cheese 1 block shredded sharp cheese 1 jar pimento, chopped 1/2 c. sugar 1 egg 4 Tbsp, vinegar 1/2 tsp. salt 1 tsp. mustard 2 or 3 Tbsp, butter

    Mix together with this dressing: Cook until thick. Thin if necessary with cream or mayonnaise. Use on bread or crackers.

    White Post Village Cook Book (1986), page 1; contributed by Mary Reid Butler

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

65. CHERRY CHEESECAKE SUPREME

    Contributor Barbara Keefer Cakes

    Chapter Bread, Rolls, Pies and Pastry

    • 1-8 oz. cream cheese, softened
    • 1/2 c. sugar
    • 1/4 tsp. vanilla
    • dash of salt
    • 2 eggs
    • 1-9 inch graham cracker pie crust
    • 1 c. sour cream
    • 2 Tbsp sugar
    • 1/4 tsp. vanilla
    See original wording

    1-8 oz. cream cheese, softened 1/2 c. sugar 1/4 tsp. vanilla dash of salt 2 eggs 1-9 inch graham cracker pie crust 1 c. sour cream 2 Tbsp, sugar 1/4 tsp. vanilla

    Combine cream cheese, sugar, vanilla and salt, mixing until well blended. Add eggs, one at a time, mixing well after each addition. Place crust on baking sheet; pour in filling. Bake at 325 degrees for 1 hour or until knife comes out clean. Combine sour cream, sugar and vanilla; carefully spread over pie. Continue baking 10 minutes; cool. Chill. Top with fresh or frozen fruit, thawed and drained.

    Temperature 325 degrees

    The ingredient list was corrected by hand against the book page, where our scan ran the printed columns together.

    White Post Village Cook Book (1986), page 47; contributed by Barbara Keefer

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

66. CHERRY DUMP CAKE

    Contributor Connie O. Strosnider Cakes

    Chapter Cakes, Cookies and Icings

    • 2 cans cherry pie filling
    • 1 box white or yellow cake mix
    • (dry)
    • 2 sticks melted margarine
    • 1/2 c. coconut
    See original wording

    2 cans cherry pie filling 1 box white or yellow cake mix (dry) 2 sticks melted margarine 1/2 c. coconut

    In 13 x 9 cake dish dump 2 cans cherry pie filling; dump on top dry cake mix; dump melted margarine; dump coconut. Bake at 325 degrees for 1 hour.

    Temperature 325 degrees · Time 1 hour

    Estimated nutrition

    	Whole recipe
    Calories	5,140
    Protein	25 g
    Carbohydrate	786 g
    Fat	213 g
    Saturated fat	54 g
    Fiber	18 g
    Sodium	5,850 mg

    Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

    What this estimate assumes

    • a quantity-less row is joined to the row it visibly continues
    • Yellow cake mix, dry: A box of cake mix with no printed size is the 18.5 oz package (FDC portion); "white or yellow" is counted as yellow, the first-named FDC match.
    • Margarine, stick, with salt: Regular 80% fat stick margarine with salt.
    • Coconut, sweetened flaked: Sweetened flaked coconut from a package, the form sold for baking.

    White Post Village Cook Book (1986), page 66; contributed by Connie O. Strosnider

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

67. CHERRY DUMP SALAD

    Contributor Jane Lupton Other desserts

    Chapter Desserts

    • 1 can cherry pie filling
    • 1 can Eagle Brand sweetened
    • condensed milk
    • 1/2 c. chopped nuts
    • 1 can crushed pineapple (20 oz.)
    • 12 oz. Cool Whip (reserve enough to spread on top)
    See original wording

    1 can cherry pie filling 1 can Eagle Brand sweetened condensed milk 1/2 c. chopped nuts 1 can crushed pineapple (20 oz.) 12 oz. Cool Whip (reserve enough to spread on top)

    Drain pineapple. Put all ingredients in a bowl and mix well. Spread reserved Cool Whip on top. Chill.

    White Post Village Cook Book (1986), page 83; contributed by Jane Lupton

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

68. CHERRY YUM-YUM

    Contributor Frances Shiley Other desserts

    Chapter Bread, Rolls, Pies and Pastry

    • 1 c. graham cracker crumbs
    • 1/2 stick margarine
    • 3 oz. pkg. cream cheese, softened
    • 2/3 c. sugar
    See original wording

    1 c. graham cracker crumbs 1/2 stick margarine 3 oz. pkg. cream cheese, softened 2/3 c. sugar

    Melt margarine and mix with graham cracker crumbs; set aside. Mix 1 package Dream whip; add: Blend until smooth. Layer pan with 1/2 crumbs and 1/2 Dream Whip. Pour in 1 can cherry pie filling. Top with remaining Dream Whip; sprinkle rest of crumbs on top. Refrigerate.

    Estimated nutrition

    	Whole recipe
    Calories	1,510
    Protein	12 g
    Carbohydrate	190 g
    Fat	81 g
    Saturated fat	27 g
    Fiber	2 g
    Sugars	137 g
    Sodium	1,350 mg

    Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

    What this estimate assumes

    • Saltine crackers: "Cracker crumbs" with no brand are saltine crumbs.
    • Margarine, stick, with salt: Regular 80% fat stick margarine with salt.
    • Cream cheese: Regular (full-fat) cream cheese.
    • Granulated sugar: "Sugar" with no other word is granulated white sugar.

    White Post Village Cook Book (1986), page 51; contributed by Frances Shiley

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

69. CHICKEN AND RICE

    Contributor Laura Wedlock Pasta and rice

    Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

    • 1 1/2 c. rice
    • 1 can chicken broth
    • 1 whole chicken
    • 1 csin celery soup
    • 1 can mushrooms
    See original wording

    1 1/2 c. rice 1 can chicken broth 1 whole chicken 1 csin celery soup 1 can mushrooms

    Cook rice and brown chicken. Put rice in greased casserole and put chicken on top. Mix together mushrooms, chicken broth and celery soup and pour over chicken and rice. Season to taste. Bake until done.

    White Post Village Cook Book (1986), page 30; contributed by Laura Wedlock

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

70. CHICKEN CASSEROLE

    Contributor Charlotte Payne Meats

    Chapter Main Dishes: Meat, Seafood and Poultry

    • 1 can (10 3/4 oz.) condensed cream of chicken soup
    • 3/4 c. milk
    • 1/4 tsp. seasoned salt
    • 2 c. (10 oz.) chopped cooked chicken
    • 1 c. Bisquick
    • 1 pkg. (1 lb.) frozen broccoli, cauliflower and carrots, thawed and well drained
    • 1 c. (4 oz.) shredded cheddar
    • 1 can (2.8 oz.) French fried onions
    • 1 egg, slightly beaten
    See original wording

    1 can (10 3/4 oz.) condensed cream of chicken soup 3/4 c. milk 1/4 tsp. seasoned salt 2 c. (10 oz.) chopped cooked chicken 1 c. Bisquick 1 pkg. (1 lb.) frozen broccoli, cauliflower and carrots, thawed and well drained 1 c. (4 oz.) shredded cheddar 1 can (2.8 oz.) French fried onions 1 egg, slightly beaten

    Combine soup, 1/2 cup milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can onions. Spread mixture into well greased 8x12 inch baking dish. Bake uncovered at 425 degrees for 10 minutes. Meanwhile, combine biscuit mix, egg and 1/4 cup milk to form a soft dough. Spoon over hot chicken mixture to form a lattice design. Bake uncovered at 425 degrees for 20 to 25 minutes or until biscuits are golden. Top lattice with remaining cheese and onions and bake 3 to 5 minutes or until cheese melts and onions are lightly browned.

    Temperature 425 degrees

    The ingredient list and directions were corrected by hand against the book page, where our scan read part of the method as ingredients.

    White Post Village Cook Book (1986), page 20; contributed by Charlotte Payne

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

71. CHICKEN CASSEROLE

    Contributor Tna Hollar Meats

    Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

    • 6 chicken breasts, cooked and boned
    • 1 c. milk
    • 2 cans chicken soup
    • 1 bag dressing mix
    See original wording

    6 chicken breasts, cooked and boned 1 c. milk 2 cans chicken soup 1 bag dressing mix

    Cook and bone chicken; place in bottom of baking dish. Mix soup with 1 cup milk. Pour over chicken. Mix stuffing with 1 stick butter and 1 cup water or chicken broth; toss gently and place in dish. Bake 350 degrees for 1 hour.

    Temperature 350 degrees · Time 1 hour

    White Post Village Cook Book (1986), page 31; contributed by Tna Hollar

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

72. CHICKEN CASSEROLE

    Contributor Debbie Riggleman Meats

    Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

    • 2 c. boiled chicken
    • 1 can (10 3/4 oz.) condensed
    • cream of chicken soup
    • 1 can (10 3/4 oz.) condensed
    • cream of mushroom soup
    • 1 c. milk
    • 1 box Stove Top stuffing
    See original wording

    2 c. boiled chicken 1 can (10 3/4 oz.) condensed cream of chicken soup 1 can (10 3/4 oz.) condensed cream of mushroom soup 1 c. milk 1 box Stove Top stuffing

    Preheat oven 350 degrees. Combine all ingredients except stuffing. Cook and do stuffing as directed on box. Top the chicken mixture with stuffing. Bake in oven for 30 to 40 minutes.

    Temperature 350 degrees · Time 30 to 40 minutes

    White Post Village Cook Book (1986), page 34; contributed by Debbie Riggleman

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

73. CHICKEN DIVAN

    Contributor Charlotte Payne Meats

    Chapter Main Dishes: Meat, Seafood and Poultry

    • Sauce:
    • 1 c. mayonnaise
    • 2 cans cream of chicken soup
    • 1 Tbsp lemon juice
    • 1/2 tsp. curry powder
    • Top with:
    • 1 Tbsp butter sprinkle with paprika
    • 1/2 c. or to taste bread
    • crumbs
    • 1/2 c. or to taste Parmesan
    • cheese
    See original wording

    Sauce: 1 c. mayonnaise 2 cans cream of chicken soup 1 Tbsp, lemon juice 1/2 tsp. curry powder Top with: 1 Tbsp, butter sprinkle with paprika 1/2 c. or to taste bread crumbs 1/2 c. or to taste Parmesan cheese

    Butter 9x13 dish. Cook 2 packages frozen chopped broccoli and drain. Spread on bottom of dish. Cook 3 or 4 whole chicken breasts (boil 10 to 15 minutes in chicken bouillon). Skin and pick meat off bones. Layer on broccoli. Pour over all. Bake 30 minutes at 350 degrees.

    Temperature 350 degrees · Time 30 minutes

    White Post Village Cook Book (1986), page 19; contributed by Charlotte Payne

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

74. CHICKEN TETRAZZINI

    Contributor Barbara Fairbank Meats

    Chapter Meat (Beef, Pork, Poultry)

    • 6 slices cooked bacon, finely chopped
    • 1 cup onion, chopped
    • ½ cup toasted almonds, (2 small or 1 large bag)
    • ½ cup pimento, cut up fine (1 large or 2 small jars)
    • 2 packages cooked frozen peas, (about 2½ cups, drained)
    • 1 cup green pepper, chopped
    • 1 cup celery, chopped
    • 1 pound package macaroni, cooked and drained
    • 1 pound or more grated sharp Cheddar cheese
    • 2 cups or more cut up chicken, cooked
    • 1-2 cups chicken broth or soup
    ScaleYieldorMultiply byReset
    See original wording

    6 slices cooked bacon, finely chopped 1 cup onion, chopped ½ cup toasted almonds, (2 small or 1 large bag) ½ cup pimento, cut up fine (1 large or 2 small jars) 2 packages cooked frozen peas, (about 2½ cups, drained) 1 cup green pepper, chopped 1 cup celery, chopped 1 pound package macaroni, cooked and drained 1 pound or more grated sharp Cheddar cheese 2 cups or more cut up chicken, cooked 1-2 cups chicken broth or soup

    Saute’ chopped onion, green pepper, and celery. Place sauted mixture and bacon in large bowl. Add almonds, pimento, peas, macaroni, cheese and chicken. Mix well. Moisten with 1-2 cups chicken broth or soup. Place in two 1½-quart casserole dishes or 1 large dish. Bake for 30 minutes at 375 degrees.

    Yield 6 servings · Temperature 375 degrees · Time 30 minutes

    (Traditional company meal at my mother-in-law’s home for 50 years.)

    Clarke County Cooks, page 101; contributed by Barbara Fairbank

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

75. CHICKEN VEGETABLE SAUTE’

    Contributor Esther Dovell Meats

    Chapter Meat (Beef, Pork, Poultry)

    • 1 broiler/fryer chicken, cut in parts
    • 1½ teaspoons salt, divided
    • ½ teaspoon pepper, divided
    • ¼ cup vegetable oil
    • ¼ cup butter or margarine
    • 3 carrots, cut diagonally
    • 1 medium sized onion, sliced into rings
    • 1 cup diagonally sliced celery
    • ½ pound fresh mushrooms, sliced lengthwise
    • 2 teaspoons Teriyaki sauce
    ScaleMultiply byReset
    See original wording

    1 broiler/fryer chicken, cut in parts 1½ teaspoons salt, divided ½ teaspoon pepper, divided ¼ cup vegetable oil ¼ cup butter or margarine 3 carrots, cut diagonally 1 medium sized onion, sliced into rings 1 cup diagonally sliced celery ½ pound fresh mushrooms, sliced lengthwise 2 teaspoons Teriyaki sauce

    Sprinkle chicken with 1 teaspoon salt and ¼ teaspoon pepper. Heat oil in large fry pan. Add chicken and brown on all sides. Reduce heat and cook slowly for about 30 minutes or until fork can be inserted with ease. Remove chicken to platter and keep warm while completing dish. Drain off fat and brownings. Add butter or margarine to fry pan, heat to melt; add carrots and saute’ for 3 minutes. Push aside; add onion slices and celery slices. Saute’ 2 minutes. Add mushrooms and saute’ 2 minutes. Sprinkle remaining salt and pepper over vegetables. Drizzle Teriyaki sauce over vegetables and continue stir-frying until vegetables are tender-crisp. Spoon vegetables over chicken.

    Yield 4-6 servings

    Clarke County Cooks, page 97; contributed by Esther Dovell

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

76. CHICKEN WITH MUSHROOM SAUCE

    Contributor Eleanor Joyce Meats

    Chapter Meat (Beef, Pork, Poultry)

    • 6 halved chicken breasts, boned and skinned
    • 1 cup whipping cream
    • 1 teaspoon curry powder
    • ¼ teaspoon poultry seasoning
    • 1 can cream of mushroom soup
    • ¼ teaspoon Accent
    • 1 small onion, diced
    • Paprika added liberally
    • ¼ teaspoon rosemary or ¼ teaspoon marjoram
    • Italian bread crumbs
    ScaleYieldorMultiply byReset
    See original wording

    6 halved chicken breasts, boned and skinned 1 cup whipping cream 1 teaspoon curry powder ¼ teaspoon poultry seasoning 1 can cream of mushroom soup ¼ teaspoon Accent 1 small onion, diced Paprika added liberally ¼ teaspoon rosemary or ¼ teaspoon marjoram Italian bread crumbs

    Brown chicken pieces in some butter or margarine. Do not over cook. Place in a 9x12-inch shallow baking dish. Prepare sauce: Mix all remaining ingredients, with the exception of the Italian bread crumbs, in a saucepan and heat slowly. Pour over chicken. Sprinkle with Italian bread crumbs and more paprika. Bake at 350 degrees for 2 hours, covered tightly with foil.

    Yield 10 servings · Temperature 350 degrees · Time 2 hours

    Clarke County Cooks, page 101; contributed by Eleanor Joyce

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

77. CHICKEN-BROCCOLI STIR FRY

    Contributor Trudy Gheen Meats

    Chapter Meat (Beef, Pork, Poultry)

    • 1 chicken or equivalent, boned and cut into bite-size pieces
    • 1 (10-ounce) package frozen broccoli, cut into chunks
    • 1 small onion, chopped
    • 1 teaspoon salt
    • ¼ teaspoon pepper
    • 2 tablespoons margarine
    • 1 teaspoon lemon juice
    • ¼ teaspoon thyme
    • 1 beef bouillon cube, crushed
    • 3 medium tomatoes, cut into wedges
    • 1 cup mushrooms, sliced
    ScaleYieldorMultiply byReset
    See original wording

    1 chicken or equivalent, boned and cut into bite-size pieces 1 (10-ounce) package frozen broccoli, cut into chunks 1 small onion, chopped 1 teaspoon salt ¼ teaspoon pepper 2 tablespoons margarine 1 teaspoon lemon juice ¼ teaspoon thyme 1 beef bouillon cube, crushed 3 medium tomatoes, cut into wedges 1 cup mushrooms, sliced

    Thaw and cut broccoli. Season chicken with salt and pepper. Stir fry chicken, onion, and mushrooms quickly in the margarine - just until done. Stir in broccoli, beef bouillon, lemon juice, thyme, salt and pepper. Cover and cook 6 minutes. Add tomatoes and cook 4 minutes more.

    Yield 4 servings

    (I add some cooked macaroni to stretch this recipe a little. This recipe was given to me by my sister, Pauline Bedard, from Miami, Florida. This is my family’s favorite meal).

    Clarke County Cooks, page 101; contributed by Trudy Gheen

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

78. CHILI OMELET

    Contributor Kathy Virts Eggs and cheese

    Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

    • chili (prepared the way you like it)
    • 1/2 c. chopped green pepper
    • 1/2 c. chopped onion
    • 1 Tbsp butter
    • 4 eggs
    • 1/2 c. milk
    • sliced American cheese or Velveeta
    ScaleYieldorMultiply byReset
    See original wording

    chili (prepared the way you like it) 1/2 c. chopped green pepper 1/2 c. chopped onion 1 Tbsp, butter 4 eggs 1/2 c. milk sliced American cheese or Velveeta

    In large skillet, melt butter; saute onions and green peppers until tender. Remove from skillet. Mix eggs and milk in a bowl and pour half into a hot skillet. Cook about 1 or 2 minutes, then spoon heated chili over one side of omelet. Add half of onions and peppers. Place cheese on top and fold omelet over and serve. Makes 2 big omelets.

    Yield Makes 2 big omelets · Time 2 minutes

    The ingredient list was corrected by hand against the book page, where our scan ran the printed columns together.

    White Post Village Cook Book (1986), page 29; contributed by Kathy Virts

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

79. CHILI SAUCE

    Contributor Frances Shiley Sauces and condiments

    Chapter Soups, Salads, Dressings and Sauces

    • 4 qt. ripe tomatoes, peeled and chopped
    • 1 c. green peppers (ground)
    • 2 c. sugar
    • 3 c. white onions
    • 1 c. red peppers (ground)
    • 2 Tbsp salt
    See original wording

    4 qt. ripe tomatoes, peeled and chopped 1 c. green peppers (ground) 2 c. sugar 3 c. white onions 1 c. red peppers (ground) 2 Tbsp, salt

    The directions not shown: garbled in our scan. Page 12 of the book has the recipe as printed.

    White Post Village Cook Book (1986), page 12; contributed by Frances Shiley

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

80. CHIPMUNK PIE

    Contributor Vada Thompson Pies and pastries

    Chapter Bread, Rolls, Pies and Pastry

    • 1 egg, well beaten
    • 1/2 c. sugar
    • 1/2 c. flour
    • 1 tsp. baking powder
    • 1/8 tsp. salt
    • 1 tsp. vanilla
    • 1 c. chopped tart apples
    • (more if wanted)
    • 1/2 c. chopped nuts
    See original wording

    1 egg, well beaten 1/2 c. sugar 1/2 c. flour 1 tsp. baking powder 1/8 tsp. salt 1 tsp. vanilla 1 c. chopped tart apples (more if wanted) 1/2 c. chopped nuts

    Mix in order given. Pour into well greased pie plate and bake 25 minutes at 350 degrees.

    Temperature 350 degrees · Time 25 minutes

    Estimated nutrition

    	Whole recipe
    Calories	1,140
    Protein	18 g
    Carbohydrate	175 g
    Fat	45 g
    Saturated fat	5 g
    Fiber	10 g
    Sugars	116 g
    Sodium	850 mg

    Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

    What this estimate assumes

    • a quantity-less row is joined to the row it visibly continues
    • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
    • Granulated sugar: "Sugar" with no other word is granulated white sugar.
    • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
    • Baking powder: Double-acting (sodium aluminum sulfate), the common household type.
    • Vanilla extract: Pure vanilla extract; the book does not say imitation.
    • Apples, raw, with skin: An apple with no size is medium; peeled and unpeeled apples are both counted with skin.
    • Nuts, unspecified (counted as pecans): "Nuts" with no kind named are counted as pecans, the nut this book names most often; walnuts would give a similar total.

    White Post Village Cook Book (1986), page 53; contributed by Vada Thompson

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

81. CHOCOLATE CHIP COOKIES

    Contributor Amy Larrick Cookies

    Chapter Cakes, Cookies and Icings

    • 2/3 c. soft butter
    • 1/2 c. white sugar
    • 1/2 c. light brown sugar
    • 1 egg
    • 1 tsp. vanilla
    • 2 c. sifted flour
    • 1/2 tsp. soda
    • 1/2 tsp. salt
    • 1/2 c. chopped nuts
    • 6 oz. pkg. semi-sweet
    • chocolate chips
    See original wording

    2/3 c. soft butter 1/2 c. white sugar 1/2 c. light brown sugar 1 egg 1 tsp. vanilla 2 c. sifted flour 1/2 tsp. soda 1/2 tsp. salt 1/2 c. chopped nuts 6 oz. pkg. semi-sweet chocolate chips

    Mix the first 5 ingredients thoroughly. Then stir in the flour, soda and salt. Then put the nuts and chocolate chips in. Bake in oven 400 degrees 10 to 12 minutes.

    Temperature 400 degrees · Time 10 to 12 minutes

    Estimated nutrition

    	Whole recipe
    Calories	4,080
    Protein	46 g
    Carbohydrate	516 g
    Fat	220 g
    Saturated fat	113 g
    Fiber	22 g
    Sugars	303 g
    Sodium	2,890 mg

    Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

    What this estimate assumes

    • a quantity-less row is joined to the row it visibly continues
    • Butter, salted: Salted butter where the line does not say unsalted. "Butter or margarine" and "butter or shortening" are counted as butter: where a line offers alternatives, the first-named is used.
    • Granulated sugar: "Sugar" with no other word is granulated white sugar.
    • Brown sugar: Measured packed: the book prints "firmly packed" on some recipes and nothing on others; packed is the standard measure for brown sugar.
    • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
    • Vanilla extract: Pure vanilla extract; the book does not say imitation.
    • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
    • Baking soda: "Soda" in a baking ingredient list is baking soda.
    • Nuts, unspecified (counted as pecans): "Nuts" with no kind named are counted as pecans, the nut this book names most often; walnuts would give a similar total.

    White Post Village Cook Book (1986), page 75; contributed by Amy Larrick

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

82. CHOCOLATE CRACKS

    Contributor Mary McMillen Cookies

    Chapter Cakes, Cookies and Icings

    • 3 c. sifted all purpose flour
    • 1/4 tsp. baking soda
    • 1/2 tsp. salt
    • 1 1/2 c. dark brown sugar, firmly packed
    • 3/4 c. butter
    • 2 Tbsp water
    • 12 oz. semi-sweet chocolate
    • morsels
    • 2 eggs
    See original wording

    3 c. sifted all purpose flour 1/4 tsp. baking soda 1/2 tsp. salt 1 1/2 c. dark brown sugar, firmly packed 3/4 c. butter 2 Tbsp, water 12 oz. semi-sweet chocolate morsels 2 eggs

    Adjust rack high in oven. Preheat to 350 degrees. Cut aluminum foil to fit cookie sheets. Sift together flour, baking soda, salt. Set aside. In large heavy saucepan, over medium heat, cook sugar, butter and water, stirring until butter is melted. Add chocolate morsels and continue to stir until partially melted. Transfer to large bowl of electric mixer and let stand about 5 minutes. On high speed, beat in eggs, one at a time. Reduce speed to low and gradually add sifted dry ingredients, scraping bowl with rubber spatula and beating only until dry ingredients are absorbed. Let dough stand until can be easily handled, about 10 minutes. Using a heaping teaspoonful of dough for each cookie, roll between hands into shiny and moist looking balls. Place 2 inches apart on foil. Bake 12-13 minutes. Tops will feel dry but not firm. Do not overbake - cookies will crisp as they cool.

    Temperature 350 degrees · Time 12-13 minutes

    White Post Village Cook Book (1986), page 72; contributed by Mary McMillen

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

83. CHOCOLATE PEANUT CLUSTERS

    Contributor Edna Williams Candies

    Chapter Desserts (Cakes, Cookies, Pies, Other)

    • 2 tablespoons peanut butter
    • 1 (6-ounce) bag chocolate morsels
    • 1 (6-ounce) bag butterscotch morsels
    • 2 cups Spanish nuts
    See original wording

    2 tablespoons peanut butter 1 (6-ounce) bag chocolate morsels 1 (6-ounce) bag butterscotch morsels 2 cups Spanish nuts

    Melt peanut butter and two types of morsels. Stir constantly. Add nuts and mix well. Drop on wax paper by teaspoon. Place in refrigerator to get firm.

    Clarke County Cooks, page 70; contributed by Edna Williams

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

84. CHOCOLATE POUND CAKE

    Contributor Sharon Warfield Cakes

    Chapter Cakes, Cookies and Icings

    • 1/2 lb. margarine
    • 3 c. sugar
    • 3 c. flour
    • 1/2 c. cocoa
    • 1 1/4 c. evaporated milk
    • 1/2 c. shortening
    • 5 eggs
    • 2 tsp. baking powder
    • 1/2 tsp. salt
    • 1 Tbsp vanilla
    See original wording

    1/2 lb. margarine 3 c. sugar 3 c. flour 1/2 c. cocoa 1 1/4 c. evaporated milk 1/2 c. shortening 5 eggs 2 tsp. baking powder 1/2 tsp. salt 1 Tbsp, vanilla

    Cream shortening, sugar, margarine; add eggs, one at a time. Alternate dry ingredients. Bake 325 degrees in a prepared tube pan for 1 1/4 to 1 1/2 hours.

    Temperature 325 degrees · Time 1 1/4 to 1 1/2 hours

    Estimated nutrition

    	Whole recipe
    Calories	7,140
    Protein	100 g
    Carbohydrate	950 g
    Fat	343 g
    Saturated fat	86 g
    Fiber	26 g
    Sugars	635 g
    Sodium	4,560 mg

    Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

    What this estimate assumes

    • Margarine, stick, with salt: Regular 80% fat stick margarine with salt.
    • Granulated sugar: "Sugar" with no other word is granulated white sugar.
    • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
    • Evaporated milk: Whole evaporated milk where the line does not say skim or nonfat.
    • Vegetable shortening: Household vegetable shortening; the FDC soybean-cottonseed household shortening is used for "shortening" and "Crisco".
    • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
    • Baking powder: Double-acting (sodium aluminum sulfate), the common household type.
    • Vanilla extract: Pure vanilla extract; the book does not say imitation.

    White Post Village Cook Book (1986), page 57; contributed by Sharon Warfield

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

85. Chocolate Rye Cookies

    Contributor Locke's Mill Cookies

    Adapted from Tartine No.3 by Chad Robertson

    Category Cookie Recipes

    • 1 Pound Bittersweet Chocolate
    • 4 Tablespoons Unsalted Butter
    • ¾ Cup Locke’s Mill Rye Flour
    • 1 Teaspoon Baking Powder
    • ½ Teaspoon salt
    • 4 Eggs
    • 1 ½ Cups Brown Sugar
    • 1 Tablespoon Vanilla Extract
    • Sea Salt
    See original wording

    1 Pound Bittersweet Chocolate 4 Tablespoons Unsalted Butter ¾ Cup Locke’s Mill Rye Flour 1 Teaspoon Baking Powder ½ Teaspoon salt 4 Eggs 1 ½ Cups Brown Sugar 1 Tablespoon Vanilla Extract Sea Salt

    Melt chocolate and butter in a double boiler. Once melted, remove from heat. In a small bowl, whisk together rye flour, baking powder, and salt. Place eggs in the bowl of a stand mixer, or in a bowl with a handheld mixer fitted with the whisk attachment. Whip on medium high, adding the sugar a little at a time until all the sugar is incorporated. Turn the mixer to high and whip until the eggs have tripled in volume and turn light yellow and fluffy, about 6 minutes. Reduce the mixer to low and add the melted chocolate, followed by the vanilla. Mix to combine, scraping down bowl as needed, then add in the flour mixture until just combined. The dough will be very soft. Refrigerate dough until just firm, about 30 minutes. Preheat oven to 350° F and line two baking sheets with parchment paper. Remove the dough from the fridge and scoop with a rounded tablespoon, spacing them 2 inches apart. Top each mound of dough with a few flakes of sea salt. Bake for 8-10 minutes until the cookies have padded up and have a smooth bottom and a rounded, crackled top. Cool completely. They will keep up to 3 days in an airtight container.

    Published on the Locke's Mill site. Locke's Mill is a restored Certified Organic gristmill on the Shenandoah in Clarke County, in a building dating to 1876 and certified USDA Organic in 2017. It is a separate business from Locke Store, the Millwood general store whose recipes also appear on this page; the two share the Locke name and the mill's own pages assert no relationship between them. The site prints no cook's name, so each recipe is credited to the mill.

    Locke's Mill; contributed by Locke's Mill

    Source page lockesmillgrains.com

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

86. CHOCOLATE SHEET CAKE

    Contributor Anna Larrick Cakes

    Chapter Cakes, Cookies and Icings

    • 1/2 c. buttermilk or sour milk
    • 2 eggs, beaten
    • 1 stick margarine
    • 4 Tbsp cocoa
    • 5 Tbsp milk
    • 1 box powdered sugar
    • 1/2 to 1 c. chopped nuts
    • 1 tsp. vanilla
    See original wording

    1/2 c. buttermilk or sour milk 2 eggs, beaten 1 stick margarine 4 Tbsp, cocoa 5 Tbsp, milk 1 box powdered sugar 1/2 to 1 c. chopped nuts 1 tsp. vanilla

    Put 2 cups flour and 2 cups sugar into a mixing bowl; put 2 sticks margarine, 1 cup water and 4 tablespoons cocoa into a pan and bring to a fast boil. Pour the boiling mixture into the flour and sugar. Beat at medium speed. Add: Add to mixture 1 teaspoon soda, baking powder and vanilla. Mix well. Pour into a well greased 10 by 15 cookie sheet with sides. Bake at 400 degrees for 12 to 18 minutes. Just before the cake is done put into a saucepan: Bring almost to a boil. Turn off heat and add: Ice cake while it is hot. Really good.

    Temperature 400 degrees · Time 12 to 18 minutes

    The ingredient list and directions were corrected by hand against the book page, where our scan read part of the method as ingredients.

    White Post Village Cook Book (1986), page 63; contributed by Anna Larrick

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

87. CHOPSTICK CASSEROLE

    Contributor Virginia L. Wilkins Miscellaneous

    Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

    • 1 can mushroom soup
    • 1 small green pepper, chopped
    • 1 c. celery, diced
    • 1 can tuna or chopped chicken
    • 1/4 c. milk
    • 1/4 c. onion, chopped
    • 1 c. chow mein noodles
    See original wording

    1 can mushroom soup 1 small green pepper, chopped 1 c. celery, diced 1 can tuna or chopped chicken 1/4 c. milk 1/4 c. onion, chopped 1 c. chow mein noodles

    Mix all ingredients together and put in a greased casserole. Top with more noodles, or cashew nuts. Bake 45 minutes at 325 degrees.

    Temperature 325 degrees · Time 45 minutes

    White Post Village Cook Book (1986), page 33; contributed by Virginia L. Wilkins

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

88. CHOW MEIN HOT DISH

    Contributor Carol Westervelt Miscellaneous

    Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

    • 8 oz. chow mein noodles
    • 2 large onions
    • 1 can chicken rice soup
    • 1 can water (use water from celery and onions)
    • 1 lb. hamburger
    • 1 bunch celery
    • 1 can mushroom soup
    • 1 can mushrooms
    • 1/4 lb. cashews
    ScaleYieldorMultiply byReset
    See original wording

    8 oz. chow mein noodles 2 large onions 1 can chicken rice soup 1 can water (use water from celery and onions) 1 lb. hamburger 1 bunch celery 1 can mushroom soup 1 can mushrooms 1/4 lb. cashews

    Brown hamburger. Cut up celery and onions; cook together in water for about 25 minutes. Combine all ingredients. Add noodles and nuts just before baking. Bake uncovered 45 minutes at 350 degrees. Serves 12. This may be frozen without noodles and nuts.

    Yield Serves 12 · Temperature 350 degrees · Time 45 minutes

    White Post Village Cook Book (1986), page 33; contributed by Carol Westervelt

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

89. CINNAMON BUNS

    Contributor Anna Larrick Breads

    Chapter Bread, Rolls, Pies and Pastry

    • 1 cake yeast
    • 1/4 c. warm milk
    • 1/4 c. butter or shortening
    • 1/2 c. sugar
    • 1 tsp. salt
    • 1 c. warm milk
    • 1 egg, slightly beaten
    • 4 c. flour
    • 1/3 c. melted butter
    • 3/4 c. sugar
    • 1 Tbsp cinnamon
    See original wording

    1 cake yeast 1/4 c. warm milk 1/4 c. butter or shortening 1/2 c. sugar 1 tsp. salt 1 c. warm milk 1 egg, slightly beaten 4 c. flour 1/3 c. melted butter 3/4 c. sugar 1 Tbsp, cinnamon

    Temperature 375 degrees · Time 20 minutes

    The directions not shown: garbled in our scan. Page 46 of the book has the recipe as printed.

    White Post Village Cook Book (1986), page 46; contributed by Anna Larrick

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

90. CINNAMON CRISPIES

    Contributor Margaret Dillow Cookies

    Chapter Quantity

    • 1 quart + 1/3 cup all purpose flour
    • 1 teaspoon baking soda
    • 1 1/3 tablespoons baking powder
    • 1 tablespoon salt
    • 1 1/3 tablespoons cinnamon
    • 1 quart + ¾ cup rolled oats
    • 2 cups chopped nuts
    • 2½ cups shortening
    • 1¼ quarts sugar
    • 4 2/3 tablespoons molasses
    • 1 tablespoon vanilla
    • 4 large eggs
    ScaleYieldorMultiply byReset
    See original wording

    1 quart + 1/3 cup all purpose flour 1 teaspoon baking soda 1 1/3 tablespoons baking powder 1 tablespoon salt 1 1/3 tablespoons cinnamon 1 quart + ¾ cup rolled oats 2 cups chopped nuts 2½ cups shortening 1¼ quarts sugar 4 2/3 tablespoons molasses 1 tablespoon vanilla 4 large eggs

    Blend dry ingredients, except sugar. Mix in nuts. Cream shortening and sugar until well blended. Add molasses, vanilla, and eggs to creamed mixture. Beat to blend. Add dry ingredients; mix. Using #40 scoop (1 3/5 tablespoon) place cookies on greased baking sheet. Press each cookie flat with a fork. Bake 12 minutes at 350 degrees.

    Yield 100 (3-inch) cookies · Temperature 350 degrees · Time 12 minutes

    Clarke County Cooks, page 107; contributed by Margaret Dillow

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

91. COCONUT CAKE

    Contributor Mrs. Lillie Arey Cakes

    Chapter Cakes, Cookies and Icings

    • 2 c. sifted flour
    • 1 1/2 c. sugar
    • 2 1/2 tsp. baking powder
    • 1 tsp. salt
    • Sift together and add:
    • 1/2 c. Crisco
    • 2/3 c. milk
    • 1 tsp. vanilla
    • Frosting:
    • 1 1/2 c. sugar
    • 1/2 tsp. salt
    • 3/4 tsp. cream of tartar
    • 3 unbeaten egg whites
    • 1 1/2 tsp. vanilla
    • 5 Tbsp water
    See original wording

    2 c. sifted flour 1 1/2 c. sugar 2 1/2 tsp. baking powder 1 tsp. salt Sift together and add: 1/2 c. Crisco 2/3 c. milk 1 tsp. vanilla Frosting: 1 1/2 c. sugar 1/2 tsp. salt 3/4 tsp. cream of tartar 3 unbeaten egg whites 1 1/2 tsp. vanilla 5 Tbsp, water

    Temperature 350 degrees · Time 30 to 45 minutes

    The directions not shown: garbled in our scan. Page 67 of the book has the recipe as printed.

    White Post Village Cook Book (1986), page 67; contributed by Mrs. Lillie Arey

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

92. COCONUT POUND CAKE

    Contributor Kathy Virts Cakes

    Chapter Cakes, Cookies and Icings

    • 1 stick margarine
    • 1 c. shortening
    • 3 c. sugar
    • 1 c. milk
    • 1/2 tsp. baking powder
    • 6 eggs
    • 1/2 tsp. lemon extract
    • 1 c. coconut
    • 3 c. flour
    • Topping:
    • 1 c. coconut
    • 1 c. brown sugar
    • 1/2 c. milk
    See original wording

    1 stick margarine 1 c. shortening 3 c. sugar 1 c. milk 1/2 tsp. baking powder 6 eggs 1/2 tsp. lemon extract 1 c. coconut 3 c. flour Topping: 1 c. coconut 1 c. brown sugar 1/2 c. milk

    Mix margarine, shortening and sugar; cream well. Add eggs and blend well. Add 1/2 of flour, baking powder and milk at a time, mixing well. Add extract and coconut. Bake at 300 degrees for 1 1/2 hours. Mix well and boil 2 1/2 minutes. Cool and pour over cake.

    Temperature 300 degrees · Time 1 1/2 hours

    White Post Village Cook Book (1986), page 58; contributed by Kathy Virts

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

93. COLE SLAW

    Contributor Rose Ann Sloane Salads

    Chapter Soups, Salads, Dressings and Sauces

    • 1 medium head cabbage, grated
    • 2 pieces celery, cut small
    • 1 1/2 c. milk
    • 3 tsp. sugar
    • 1/2 c. mayonnaise
    • 2 carrots, grated
    • 1 green pepper, cut small
    • 1/4 c. vinegar
    • 1 tsp. salt
    See original wording

    1 medium head cabbage, grated 2 pieces celery, cut small 1 1/2 c. milk 3 tsp. sugar 1/2 c. mayonnaise 2 carrots, grated 1 green pepper, cut small 1/4 c. vinegar 1 tsp. salt

    Take side leaves off cabbage, cut and core and grate cabbage and carrots. Cut celery, pepper into small pieces. Mix all vegetables. Mix milk, vinegar, sugar, salt, mayonnaise; pour over cabbage. Garnish with pepper strips and paprika.

    White Post Village Cook Book (1986), page 12; contributed by Rose Ann Sloane

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

94. CONNIE'S BROWN BREAD

    Contributor Tammy Stone Conrad Breads

    Chapter Bread, Rolls, Pies and Pastry

    • 1 c. dry milk
    • 3 1/2 c. warm water
    • 2 Tbsp. (2 pkg.) yeast
    • Add and mix:
    • 1/4 c. molasses
    • 1/4 c. brown sugar
    • Add and mix:
    • 1/4 c. oil
    • Mix in:
    • 5 c. whole wheat flour
    • 3 c. white flour
    • 2 Tbsp wheat germ
    • handful of sunflower seeds, optional
    See original wording

    1 c. dry milk 3 1/2 c. warm water 2 Tbsp. (2 pkg.) yeast Add and mix: 1/4 c. molasses 1/4 c. brown sugar Add and mix: 1/4 c. oil Mix in: 5 c. whole wheat flour 3 c. white flour 2 Tbsp, wheat germ handful of sunflower seeds, optional

    Dissolve. Rise 45 minutes in pans. Bake at 350 degrees 50 - 60 minutes.

    Temperature 350 degrees · Time 50 - 60 minutes

    White Post Village Cook Book (1986), page 53; contributed by Tammy Stone Conrad

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

95. CORN BEEF SALAD

    Contributor Olive Vance Salads

    Chapter Soups and Salads

    • 3-ounce package lemon gelatin
    • 2 tablespoons vinegar
    • 1 cup mayonnaise
    • 1 (12-ounce) can corn beef, finely diced or chopped
    • 1 cup celery, chopped fine
    • 1½ tablespoons minced onion
    • ½ a large Bell pepper, minced
    • 2 tablespoons pickle relish
    ScaleYieldorMultiply byReset
    See original wording

    3-ounce package lemon gelatin 2 tablespoons vinegar 1 cup mayonnaise 1 (12-ounce) can corn beef, finely diced or chopped 1 cup celery, chopped fine 1½ tablespoons minced onion ½ of a large Bell pepper, minced 2 tablespoons pickle relish

    Dissolve gelatin in 1½ cups boiling water; add vinegar. Chill until syrupy. Beat in mayonnaise until smooth. Stir in corned beef, celery, onion, green pepper, and pickle relish. Pour into an 8-inch square pan and chill until firm.

    Yield 6 servings

    Clarke County Cooks, page 113; contributed by Olive Vance

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

96. CORN CUSTARD

    Contributor Virginia L. Wilkins Vegetables

    Chapter Vegetables

    • Combine:
    • 3 eggs, slightly beaten
    • 1/8 tsp. pepper
    • 1 No. 303 can whole kernel corn, drained (about 2 c. fresh)
    • 1 tsp. salt
    • 1 Tbsp sugar
    • 2 Tbsp butter melted in
    • 2 c. scalded milk
    ScaleYieldorMultiply byReset
    See original wording

    Combine: 3 eggs, slightly beaten 1/8 tsp. pepper 1 No. 303 can whole kernel corn, drained (about 1 tsp. salt 1 Tbsp, sugar 2 Tbsp, butter melted in 2 c. fresh) 2 c. scalded milk

    Pour into 1 1/2 quart baking dish, set in pan of hot water (1 inch deep). Bake 350 degrees for 35 - 40 minutes or until knife inserted in center comes out clean. 6 servings.

    Yield 6 servings · Temperature 350 degrees · Time 35 - 40 minutes

    White Post Village Cook Book (1986), page 40; contributed by Virginia L. Wilkins

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

97. COTTAGE POTATOES

    Contributor Dollie Sowers Vegetables

    Chapter Vegetables

    • 10 large potatoes, cooked in their jackets
    • 1 large onion
    • 1 slice of (fresh or hard) bread, cubed
    • 1 small can sliced pimentos, diced
    • 1/2 lb. Velveeta cheese
    • 1 green pepper
    • salt and pepper to taste
    See original wording

    10 large potatoes, cooked in their jackets 1 large onion 1 slice of (fresh or hard) bread, cubed 1 small can sliced pimentos, diced 1/2 lb. Velveeta cheese 1 green pepper salt and pepper to taste

    Peel and dice potatoes; add grated cheese, pimentos, onion, pepper and cubed bread and enough canned milk to moisten potatoes. Place in baking dish and add 3/4 cup melted butter and sprinkle corn flake crumbs on top and bake in 350 degree oven for 40 minutes.

    Temperature 350 degree · Time 40 minutes

    White Post Village Cook Book (1986), page 39; contributed by Dollie Sowers

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

98. COW POKE CHILI

    Contributor Doris Wheeler Meats

    Chapter Main Dishes: Meat, Seafood and Poultry

    • 1 lb. ground beef
    • 1 clove garlic, minced
    • 6 oz. tomato paste
    • large can chili beans, undrained
    • 1 tsp. salt
    • dash red pepper
    • 2/3 chopped onion
    • 8 oz. tomato sauce
    • 10 oz. beef broth
    • 1 tsp. chili powder
    • 1/4 tsp. oregano
    See original wording

    1 lb. ground beef 1 clove garlic, minced 6 oz. tomato paste large can chili beans, undrained 1 tsp. salt dash red pepper 2/3 chopped onion 8 oz. tomato sauce 10 oz. beef broth 1 tsp. chili powder 1/4 tsp. oregano

    Brown meat with onion and garlic. Drain off fat. Stir in tomato paste, sauce and beef broth until smooth. Add chili beans and seasonings. Cover and simmer 30 - 40 minutes, stirring occasionally.

    Time 30 - 40 minutes

    White Post Village Cook Book (1986), page 23; contributed by Doris Wheeler

    Rights

    Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

99. Cowboy Caviar

    Contributor FISH of Clarke County Appetizers and dips

    Category Appetizers and dips

    • 15 oz. can black beans, drained
    • 15 oz. can diced tomatoes, or 3 large fresh tomatoes or some cherry tomatoes, chopped
    • 15 oz. can corn, drained and rinsed
    • 1 bell pepper, any type or color, diced
    • 1 small onion, diced; use half of a red onion, which is usually bigger
    • 1 jalapeno, seeded and diced
    • cumin, or an equal amount of chili powder
    • garlic powder, or 1 fresh garlic clove
    • 2 parts oil
    • 1 part lime juice, or another acid
    • salt and pepper to taste
    See original wording

    15 oz. can black beans, drained 15 oz. can diced tomatoes, or 3 large fresh tomatoes or some cherry tomatoes, chopped 15 oz. can corn, drained and rinsed 1 bell pepper, any type or color, diced 1 small onion, diced; use half of a red onion, which is usually bigger 1 jalapeno, seeded and diced cumin, or an equal amount of chili powder garlic powder, or 1 fresh garlic clove 2 parts oil 1 part lime juice, or another acid salt and pepper to taste

    Chop the canned tomatoes small enough to scoop up on a chip and put them in a bowl with their juice. Add the drained corn and the black beans. Dice the bell pepper, the onion and the seeded jalapeno to about the size of the end of a little finger and add them; leaving the jalapeno's seeds and membranes in makes it spicier. Make the dressing in a separate bowl at two parts oil to one part acid, using lime juice or another acid, and season it with garlic powder, chili powder and salt as you like; three parts oil to one suits a milder dressing. Stir the dressing into the vegetables a little at a time, taste it, and adjust the salt and pepper. Let it sit 10 to 30 minutes to let the flavors come together, then serve it with tortilla or pita chips.

    The cook suggests putting the onion in the freezer 10 or 15 minutes before dicing it, which cuts down on the compounds that make your eyes water. She also serves the dish over lettuce as a salad.

    Extracted from the video's automatic caption transcript. The video states no yield and no amount for the cumin.

    Cooking with FISH of Clarke County; the channel's own video

    Source video youtube.com

    Rights

    Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. 17 USC 102(b) excludes procedures, processes, and methods of operation from copyright protection. Publications International v. Meredith Corp. (7th Cir. 1996). The video itself, its narration and its images remain the channel's; only the recipe's ingredients and functional directions are published here.

100. CRAB IMPERIAL

     Contributor Sallie Burnside Seafood

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 1/2 c. butter
     • 3/4 c. half and half
     • 1 lb. fresh crab meat
     • 1 Tbsp fresh parsley
     • 11/2 c. bread crumbs
     • 2 eggs, beaten
     • 1 1/2 tsp. dry mustard
     • salt and pepper
     See original wording

     1/2 c. butter 3/4 c. half and half 1 lb. fresh crab meat 1 Tbsp, fresh parsley 11/2 c. bread crumbs 2 eggs, beaten 1 1/2 tsp. dry mustard salt and pepper

     Melt butter and add bread crumbs, half and half; stir constantly until thick. Add eggs and seasonings. Remove from heat. Add crab and pour into greased casserole. Melt 2 tablespoons butter and bread crumbs and sprinkle over casserole. Bake 350 degrees - 30 minutes.

     Temperature 350 degrees · Time 30 minutes

     Estimated nutrition

     	Whole recipe
     Calories	3,930
     Protein	181 g
     Carbohydrate	437 g
     Fat	158 g
     Saturated fat	82 g
     Fiber	27 g
     Sugars	45 g
     Sodium	7,890 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Butter, salted: Salted butter where the line does not say unsalted. "Butter or margarine" and "butter or shortening" are counted as butter: where a line offers alternatives, the first-named is used.
     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • seasoning to taste with no printed amount is not counted (sodium is understated where salt is added)

     White Post Village Cook Book (1986), page 21; contributed by Sallie Burnside

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

101. CRAB MEAT DIP

     Contributor Janet Lofton Appetizers

     Chapter Appetizers, Pickles and Relish

     • 3 (8 oz.) pkg. cream cheese
     • 2 cans crab meat (12 oz. each)
     • 1 clove garlic, crushed
     • 1/2 c. mayonnaise
     • Lawry's season salt (to taste)
     • 2 Tbsp dried mustard
     • 1/4 c. white dry wine or Vemoose
     • 2 Tbsp powdered sugar
     See original wording

     3 (8 oz.) pkg. cream cheese 2 cans crab meat (12 oz. each) 1 clove garlic, crushed 1/2 c. mayonnaise Lawry's season salt (to taste) 2 Tbsp, dried mustard 1/4 c. white dry wine or Vemoose 2 Tbsp, powdered sugar

     Put cream cheese in top of double broiler, melt, and add rest of ingredients except crab meat. Then add crab meat. Serve with assorted crackers.

     White Post Village Cook Book (1986), page 3; contributed by Janet Lofton

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

102. CRANBERRY SALAD

     Contributor Susan Jones Salads

     Chapter Soups, Salads, Dressings and Sauces

     • 1 small box lemon jello
     • 1 c. boiling water
     • 1/2 c. chopped apples
     • 1/2 c. chopped celery
     • 1/4 c. pecans
     See original wording

     1 small box lemon jello 1 c. boiling water 1/2 c. chopped apples 1/2 c. chopped celery 1/4 c. pecans

     Mix well; add 1 can whole berry cranberry sauce; mix well. Let cool; add: Cut in squares and serve on lettuce with a dab of mayonnaise if desired.

     Estimated nutrition

     	Whole recipe
     Calories	550
     Protein	10 g
     Carbohydrate	91 g
     Fat	20 g
     Saturated fat	1.5 g
     Fiber	5 g
     Sugars	81 g
     Sodium	440 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Gelatin dessert, dry mix: A box of flavored gelatin with no size is the 3 oz package.
     • Apples, raw, with skin: An apple with no size is medium; peeled and unpeeled apples are both counted with skin.

     White Post Village Cook Book (1986), page 9; contributed by Susan Jones

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

103. CRANBERRY SALAD

     Contributor Elizabeth Kirkpatrick Salads

     Chapter Soups, Salads, Dressings and Sauces

     • 1 c. cranberries, ground fine
     • 1 c. crushed pineapple (drain and save juice)
     • 1 c. red apple, ground fine
     See original wording

     1 c. cranberries, ground fine 1 c. crushed pineapple (drain and save juice) 1 c. red apple, ground fine

     The directions not shown: garbled in our scan. Page 10 of the book has the recipe as printed.

     White Post Village Cook Book (1986), page 10; contributed by Elizabeth Kirkpatrick

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

104. Cranberry Walnut Sourdough Rye Bread

     Contributor Locke's Mill Breads

     Category Bread & Muffin Recipes

     • 283 Grams Dried Cranberries
     • 416 Grams Water
     • 2 Grams Active Dry Yeast
     • 465 Grams Bread Flour
     • 154 Grams Locke’s Mill Rye Flour
     • 16 Grams Salt
     • 172 Grams Ripe Sourdough Starter
     • 140 Grams Walnuts, Toasted
     ScaleYieldorMultiply byReset
     See original wording

     283 Grams Dried Cranberries 416 Grams Water 2 Grams Active Dry Yeast 465 Grams Bread Flour 154 Grams Locke’s Mill Rye Flour 16 Grams Salt 172 Grams Ripe Sourdough Starter 140 Grams Walnuts, Toasted

     Soak the cranberries in warm water, using just enough water to cover them, while you mix the dough. After about 10 minutes, drain well and squeeze out the excess liquid. Mix together the water, yeast, flours, salt, and sourdough starter in a stand mixer with a dough hook. Mix on low speed for 3 minutes. Add in the walnuts and soaked cranberries and mix on low for 2 minutes to combine. Put dough in an oiled bowl and cover with plastic wrap. Place in the refrigerator for at least 8 hours or overnight. The next day, turn out the dough onto a floured surface and cut in half. Form dough into 2 torpedo-shaped loaves or rounds, tucking the edges under. Line a sheet pan with parchment paper, place dough on top, and cover lightly with plastic wrap. Set in a warm spot to rise for about 90 minutes. Toward the end of the rising time, preheat the oven to 420° F. Slash the tops of the bread and bake for 10 minutes. Lower the oven to 375° F and bake another 25 minutes until the loaves sound hollow when you tap the bottom. Cool completely before slicing.

     Yield Makes 2 Loaves

     Published on the Locke's Mill site. Locke's Mill is a restored Certified Organic gristmill on the Shenandoah in Clarke County, in a building dating to 1876 and certified USDA Organic in 2017. It is a separate business from Locke Store, the Millwood general store whose recipes also appear on this page; the two share the Locke name and the mill's own pages assert no relationship between them. The site prints no cook's name, so each recipe is credited to the mill.

     Locke's Mill; contributed by Locke's Mill

     Source page lockesmillgrains.com

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

105. CREAMY BROCCOLI & CAULIFLOWER SALAD

     Contributor Sandy Carper Salads

     Chapter Soups, Salads, Dressings and Sauces

     • 1 c. mayonnaise
     • 1/2 tsp. dried parsley
     • 1/2 tsp. onion salt
     • 8 oz. sour cream
     • 1/2 tsp. dill weed
     • 1/2 tsp. Beau Monde
     • 1 bunch broccoli
     • 1 small onion
     • 1 head cauliflower
     • 1 pt. cherry tomatoes
     See original wording

     1 c. mayonnaise 1/2 tsp. dried parsley 1/2 tsp. onion salt 8 oz. sour cream 1/2 tsp. dill weed 1/2 tsp. Beau Monde 1 bunch broccoli 1 small onion 1 head cauliflower 1 pt. cherry tomatoes

     Mix first 6 ingredients. Combine broccoli, cauliflower and onions in large bowl. Spoon dressing mixture over and toss gently to coat. Refrigerate 8-10 hours or overnight. Add cherry tomatoes before serving.

     White Post Village Cook Book (1986), page 9; contributed by Sandy Carper

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

106. Creamy Locke’s Mill Polenta

     Contributor Locke's Mill Miscellaneous

     Category Cornmeal & Grits Recipes

     • 4 Cups Chicken or Vegetable Stock
     • 1 Cup Locke's Mill Polenta or Cornmeal
     • ½ Teaspoon Salt
     • ¼ Teaspoon White Pepper
     • 2 Teaspoons Fresh Thyme Leaves (Optional)
     • 2 Tablespoons Butter
     • ¼ Cup Grated or Shredded Cheese
     See original wording

     4 Cups Chicken or Vegetable Stock 1 Cup Locke's Mill Polenta or Cornmeal ½ Teaspoon Salt ¼ Teaspoon White Pepper 2 Teaspoons Fresh Thyme Leaves (Optional) 2 Tablespoons Butter ¼ Cup Grated or Shredded Cheese

     Add stock to a 2-quart saucepan and bring to a boil along with fresh thyme, salt and pepper. (If using a salty cheese like Parmesan, omit or reduce the salt.) Slowly add polenta or cornmeal to boiling stock while whisking vigorously to avoid lumps. Reduce heat to a simmer and cook for 10 minutes, stirring continuously. Cover pot, turn off heat, and let steep for 40 to 45 minutes. Add butter and cheese. Taste and adjust seasoning as desired.

     Published on the Locke's Mill site. Locke's Mill is a restored Certified Organic gristmill on the Shenandoah in Clarke County, in a building dating to 1876 and certified USDA Organic in 2017. It is a separate business from Locke Store, the Millwood general store whose recipes also appear on this page; the two share the Locke name and the mill's own pages assert no relationship between them. The site prints no cook's name, so each recipe is credited to the mill.

     Locke's Mill; contributed by Locke's Mill

     Source page lockesmillgrains.com

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

107. CREME BRULLE’ WITH FRUIT

     Contributor Barbara Fairbank Other desserts

     Chapter Fruit

     • 4 egg yolks
     • 2 cups whipping cream
     • 2½ tablespoons granulated sugar
     • 1/3 cup packed brown sugar
     • 4 cups cut up fresh fruit
     See original wording

     4 egg yolks 2 cups whipping cream 2½ tablespoons granulated sugar 1/3 cup packed brown sugar 4 cups cut up fresh fruit

     Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in granulated sugar gradually. Heat whipping cream in 2-quart saucepan over medium heat just until hot. Stir at least half of hot cream into egg yolks gradually. Blend into hot cream in saucepan. Cook, stirring constantly, until mixture thickens, about 5 minutes. Do not boil. Cover and refrigerate at least 2 hours, but no longer than 24 hours. Set oven control to broil and/or 550 degrees. Sprinkle brown sugar over custard. Broil with top about 5 inches from heat until sugar melts and forms a glaze, about 3 minutes. Spoon over fruit.

     Temperature broil and/or 550 degrees

     Clarke County Cooks, page 85; contributed by Barbara Fairbank

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

108. CREME DE MENTHE BROWNIES

     Contributor Betty Thompson Cookies

     Chapter Cakes, Cookies and Icings

     • 1/2 c. butter or margarine
     • 1 c. sugar
     • 4 eggs
     • 1 c. all purpose flour
     • 1/4 c. butter or margarine, softened
     • 1/4 c. butter or margarine
     • 1/2 tsp. salt
     • 1 (16 oz.) can chocolate syrup
     • 1 tsp. vanilla extract
     • 2 Tbsp creme de menthe
     • 2 c. sifted powdered sugar
     • 1-6 oz. pkg. semi-sweet chocolate morsels
     ScaleYieldorMultiply byReset
     See original wording

     1/2 c. butter or margarine 1 c. sugar 4 eggs 1 c. all purpose flour 1/4 c. butter or margarine, softened 1/4 c. butter or margarine 1/2 tsp. salt 1 (16 oz.) can chocolate syrup 1 tsp. vanilla extract 2 Tbsp, creme de menthe 2 c. sifted powdered sugar 1-6 oz. pkg. semi-sweet chocolate morsels

     Cream 1/2 cup butter and 1 cup sugar, beating until light and fluffy. Add eggs and beat well. Combine flour and salt; add to the creamed mixture alternately with chocolate syrup, beginning and ending with flour mixture. Stir in vanilla. Pour batter into a greased and floured 13x9x2 inch baking pan. Bake 350 degrees for 25 tq 28 minutes. Cool completely. Brownies will shrink from pan while cooling. Frosting: Cream 1/4 cup butter, 2 cups powdered sugar and creme de menthe, mixing well. Spread evenly over brownies. Chill for about 1 hour. Glaze: Combine chocolate morsels and remaining 1/4 cup butter in top of double boiler; bring water to a boil. Reduce heat to low. Cook until chocolate melts. Spread over brownies. Chill for 1 hour. Cut in squares. Yield 3 1/2 dozen. 1/2 cup butter in frosting and 6 tablespoons butter in glaze was submitted by Fritizie C. Carper.

     Yield Yield 3 1/2 dozen · Temperature 350 degrees · Time 28 minutes

     The ingredient list and directions were corrected by hand against the book page, where our scan read part of the method as ingredients.

     White Post Village Cook Book (1986), page 73; contributed by Betty Thompson

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

109. CURING MEAT

     Contributor Janies Emmert Stuart 1880 - 1960 By Betty Meade Stuart Miscellaneous

     Chapter Beverages and Miscellaneous

     • For 1000 pounds meat
     • 10 qt. salt
     • 1 lb. black pepper
     • 4 lb. brown sugar
     • 1 lb. salt peter
     See original wording

     For 1000 pounds meat 10 qt. salt 1 lb. black pepper 4 lb. brown sugar 1 lb. salt peter

     Dissolve salt peter in 1 quart warm water. Pour over other ingredients. Rub well over the meat after animal heat is out. Lay out on table and in 10 days hang up.

     White Post Village Cook Book (1986), page 88; contributed by Janies Emmert Stuart 1880 - 1960 By Betty Meade Stuart

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

110. CURRIED FRUIT

     Contributor Mary Lynn Smith Miscellaneous

     Chapter Fruit

     • 3 (16-ounce) cans chunky fruit, mixed
     • 1 (12-ounce) can pineapple chunks
     • 1/3 cup margarine
     • ¾ cup brown sugar
     • 1 teaspoon curry
     See original wording

     3 (16-ounce) cans chunky fruit, mixed 1 (12-ounce) can pineapple chunks 1/3 cup margarine ¾ cup brown sugar 1 teaspoon curry

     Drain fruit and pineapple well. Mix together margarine, brown sugar, and curry over low heat just until margarine is melted. Place fruit in 2-quart ovenproof baking dish; pour sauce over fruit and bake 1 hour at 325 degrees. Stir a couple times during baking.

     Temperature 325 degrees · Time 1 hour

     Clarke County Cooks, page 85; contributed by Mary Lynn Smith

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

111. David Oak's Meatballs

     Contributor David Clarkson Oak (1988-2021), Berryville 2016-2017 Meats

     Community context 2016-2017

     Category Meats

     • 2 lb ground beef (beef, or beef with up to 50% Italian sausage)
     • 1 tbsp salt
     • 1 tsp garlic powder
     • 2 tbsp olive oil
     • 1 tsp dried basil
     • 1 tsp dried oregano
     • 1 whole onion, chopped
     • 1 tbsp minced garlic
     • 2 large eggs
     • 3/4 cup marinara (Francesco Rinaldi Tomato Basil used)
     • 1 tbsp onion powder
     • 3/4 cup breadcrumbs (1/2 cup if fine ground; crushed cheese-and-garlic croutons work)
     • 1/2 cup grated Parmesan
     • 3/4 cup milk
     • 1 tbsp black pepper
     See original wording

     2 Lbs Ground Beef (beef + 50% of your favorite Italian sausage works too) 1 Tbls Salt 1 Tsp garlic powder 2 Tbls Olive Oil 1 Tsp Dry Basil 1 Tsp Dry Oregeno 1 Whole Onion Chopped 1 Tbls Minced Garlic 2 Large Eggs 3/4 Cup Marinara (Francesco Rinaldi Tomato Basil Brand Used) 1 Tbls Onion Powder 3/4 Cup Bread Crumbs (1/2 cup if fine ground) [Crushed Cheese and Garlic Croutons used] 1/2 cup Grated Parmesan 3/4 cup milk 1 Tbls Black Pepper

     Sauté olive oil and onion until translucent. Add basil, oregano, minced garlic, garlic powder, and salt to the pan; stir briefly and let cool. Preheat oven to 325°F. In a bowl, mix ground beef with the remaining ingredients (eggs, marinara, onion powder, breadcrumbs, Parmesan, milk, black pepper). Add the cooled sauté mix and mix thoroughly. Cover and let sit 10-15 minutes at room temperature. Form 1½"-2" balls. Place in an ungreased deep hotel pan. Cover with foil. Check after 30 minutes and drain the grease. If desired, add marinara and cook 15-25 minutes more. Let cool a little.

     Temperature 325°F · Time about 30 minutes covered, plus 15-25 minutes optional with marinara

     Estimated nutrition

     	Whole recipe
     Calories	3,490
     Protein	205 g
     Carbohydrate	108 g
     Fat	244 g
     Saturated fat	88 g
     Fiber	11 g
     Sugars	25 g
     Sodium	9,740 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Ground beef, 80/20, raw: Ground beef, 80% lean, raw. "Lean ground beef" is counted the same; the book gives no lean percentage. "Ground meat" is counted as ground beef.
     • Onion, raw: An onion with no size is medium (110 g).
     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • Marinara sauce, ready to serve: The contributor names a brand; FDC ready-to-serve marinara is used.
     • Whole milk: "Milk" with no other word is counted as whole milk (3.25% milkfat); the source gives no fat level.
     • Black pepper: "Pepper" measured by the spoon is ground black pepper.

     Contributed to OurClarke; contributed by David Clarkson Oak (1988-2021), Berryville 2016-2017

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. 17 USC § 102(b) excludes procedures, processes, and methods of operation from copyright protection.

112. David Oak's Meatballs (halved)

     Contributor David Clarkson Oak (1988-2021), Berryville 2016-2017 Meats

     Community context 2016-2017

     Category Meats

     • 1 lb ground beef (beef, or beef with up to 50% Italian sausage)
     • 1½ tsp salt
     • ½ tsp garlic powder
     • 1 tbsp olive oil
     • ½ tsp dried basil
     • ½ tsp dried oregano
     • ½ onion, chopped
     • 1½ tsp minced garlic
     • 1 large egg
     • ⅓ cup marinara (Francesco Rinaldi Tomato Basil)
     • 1½ tsp onion powder
     • ⅓ cup breadcrumbs (¼ cup if fine ground; crushed cheese-and-garlic croutons work)
     • ¼ cup grated Parmesan
     • ⅓ cup milk
     • 1½ tsp black pepper
     See original wording

     1 lb ground beef (or 1 lb beef + Italian sausage mix, up to 50% sausage) 1½ tsp salt ½ tsp garlic powder 1 tbsp olive oil ½ tsp dried basil ½ tsp dried oregano ½ onion, chopped 1½ tsp minced garlic 1 large egg ⅓ cup marinara (Francesco Rinaldi Tomato Basil) 1½ tsp onion powder ⅓ cup breadcrumbs (¼ cup if fine ground; crushed cheese-and-garlic croutons work) ¼ cup grated Parmesan ⅓ cup milk 1½ tsp black pepper

     Sauté olive oil and onion until translucent. Add basil, oregano, minced garlic, garlic powder, and salt to the pan; stir briefly and let cool. Preheat oven to 325°F. In a bowl, mix ground beef with the remaining ingredients (egg, marinara, onion powder, breadcrumbs, Parmesan, milk, black pepper). Add the cooled sauté mix and mix thoroughly. Cover and let sit 10-15 minutes at room temperature. Form 1½"-2" balls. Place in an ungreased deep baking dish. Cover with foil. Check after 30 minutes and drain the grease. If desired, add marinara and cook 15-25 minutes more. Let cool a little.

     Temperature 325°F · Time about 30 minutes covered, plus 15-25 minutes optional with marinara

     Estimated nutrition

     	Whole recipe
     Calories	1,720
     Protein	101 g
     Carbohydrate	50 g
     Fat	121 g
     Saturated fat	44 g
     Fiber	5 g
     Sugars	11 g
     Sodium	4,810 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Ground beef, 80/20, raw: Ground beef, 80% lean, raw. "Lean ground beef" is counted the same; the book gives no lean percentage. "Ground meat" is counted as ground beef.
     • Onion, raw: An onion with no size is medium (110 g).
     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • Marinara sauce, ready to serve: The contributor names a brand; FDC ready-to-serve marinara is used.
     • Whole milk: "Milk" with no other word is counted as whole milk (3.25% milkfat); the source gives no fat level.
     • Black pepper: "Pepper" measured by the spoon is ground black pepper.

     Halved from the 2-lb original.

     Contributed to OurClarke; contributed by David Clarkson Oak (1988-2021), Berryville 2016-2017

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. 17 USC § 102(b) excludes procedures, processes, and methods of operation from copyright protection.

113. DESSERT

     Contributor Janet Lofton Other desserts

     Chapter Desserts

     • 1 pkg. German chocolate
     • 3 Tbsp cold water
     • 2 c. crushed vanilla wafers
     • I c. chopped nuts
     • 1/2 c. melted margarine
     • 1 c. whipping cream
     • 4 Tbsp. 10X sugar
     • 1 tsp. vanilla
     See original wording

     1 pkg. German chocolate 3 Tbsp, cold water 2 c. crushed vanilla wafers I c. chopped nuts 1/2 c. melted margarine 1 c. whipping cream 4 Tbsp. 10X sugar 1 tsp. vanilla

     The directions not shown: garbled in our scan. Page 84 of the book has the recipe as printed.

     White Post Village Cook Book (1986), page 84; contributed by Janet Lofton

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

114. DILL VEGETABLE DIP

     Contributor Dorothy Seaton Appetizers

     Chapter Appetizers

     • 1 cup mayonnaise
     • 1 cup sour cream
     • 1½ teaspoons dried minced onion
     • 1½ teaspoons dill seed
     • 1½ teaspoons McCormicks "Bon Appetit" or Schillings "Beau Monde"
     • 1 teaspoon dried parsley
     See original wording

     1 cup mayonnaise 1 cup sour cream 1½ teaspoons dried minced onion 1½ teaspoons dill seed 1½ teaspoons McCormicks "Bon Appetit" or Schillings "Beau Monde" 1 teaspoon dried parsley

     Mix all ingredients together. Refrigerate. Let set at least 1 hour. (Overnight is better.)

     (This is excellent for raw vegetables.)

     Clarke County Cooks, page 3; contributed by Dorothy Seaton

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

115. DREAMY LEMON JELLO SALAD

     Contributor Dougie Brumback Other desserts

     Chapter Desserts

     • 2 boxes lemon jello (or 1 family size)
     • 3 bananas, sliced
     • (20 oz.) 1 #2 can crushed
     • pineapple (drained) - save liquid
     • for topping
     • Topping:
     • 1 egg, beaten
     • 1/4 c. sugar
     • 1/2 c. pineapple juice
     • 1 Tbsp flour
     ScaleMultiply byReset
     See original wording

     2 boxes lemon jello (or 1 family size) 3 bananas, sliced (20 oz.) 1 #2 can crushed pineapple (drained) - save liquid for topping Topping: 1 egg, beaten 1/4 c. sugar 1/2 c. pineapple juice 1 Tbsp, flour

     Ingredients to fill pyrex dish (9 x 15). Add 3 tablespoons sugar. Set aside to jell, when beginning Cook topping until it thickens, stirring constantly. Cool. Beat 1 package Dream Whip; add topping and beat together. Spread this over jello and sprinkle with 1/2 to 3/4 cup ground nuts (pecans, walnuts, or whatever). Lime or orange jello may be used in place of lemon. Serves 10 to 12.

     Yield Serves 10 to 12

     Estimated nutrition

     	Whole recipe
     Calories	2,030
     Protein	28 g
     Carbohydrate	493 g
     Fat	6 g
     Saturated fat	1.5 g
     Fiber	14 g
     Sugars	454 g
     Sodium	880 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • a quantity-less row is joined to the row it visibly continues
     • Gelatin dessert, dry mix: A box of flavored gelatin with no size is the 3 oz package.
     • Pineapple, canned, crushed, juice pack: Canned crushed pineapple, juice pack, solids and liquids. The book rarely says drained and never says syrup; heavy-syrup pack would add about 45 kcal per cup.
     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • Granulated sugar: "Sugar" with no other word is granulated white sugar.
     • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).

     White Post Village Cook Book (1986), page 82; contributed by Dougie Brumback

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

116. EASY APPLE DUMPLINGS

     Contributor Fritzie C. Carper Pies and pastries

     Chapter Cakes, Cookies and Icings

     • 3/4 c. sugar
     • 1 1/4 tsp. cinnamon
     • 5 small apples, halved and peeled
     • 10 oz. can refrigerated big flaky
     • biscuits
     • 3 Tbsp butter, melted
     • 2 Tbsp water
     See original wording

     3/4 c. sugar 1 1/4 tsp. cinnamon 5 small apples, halved and peeled 10 oz. can refrigerated big flaky biscuits 3 Tbsp, butter, melted 2 Tbsp, water

     Preheat oven to 375 degrees. Blend sugar and cinnamon. Roll apple pieces in cinnamon-sugar mixture. Separate biscuits. Roll each to 4 1/2 inch circle. Place sugared apple pieces, rounded side down on center of each biscuit; stretch dough around apple, completely covering fruit. Dip apple filled biscuit in butter, then in remaining sugar mixture. Place seam side down in ungreased 8x12 baking dish - sprinkle with remaining sugar mixture. Add water to baking pan. Bake 20 - 25 minutes or until pastry is deep golden brown and apple is tender. Serve with cream or ice cream.

     Temperature 375 degrees · Time 20 - 25 minutes

     White Post Village Cook Book (1986), page 79; contributed by Fritzie C. Carper

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

117. EASY CHICKEN DIVAN

     Contributor Lyn Teets Meats

     Chapter Main Dishes: Meat, Seafood and Poultry

     • Sauce:
     • 2 cans cream of chicken soup
     • (diluted with 1 c. chicken stock)
     • 1 tsp. curry powder
     • 2 tsp. fresh lemon juice
     • 1 c. mayonnaise
     See original wording

     Sauce: 2 cans cream of chicken soup (diluted with 1 c. chicken stock) 1 tsp. curry powder 2 tsp. fresh lemon juice 1 c. mayonnaise

     Boil and debone chicken; cook 2 packages broccoli according to directions. Place broccoli in bottom of casserole; top with chicken. Pour sauce over broccoli and chicken. Cover with grated sharp cheddar cheese. Mix about 2 cups bread or cracker crumbs with melted margarine and sprinkle on top. Bake 350 degrees for 30 minutes.

     Temperature 350 degrees · Time 30 minutes

     White Post Village Cook Book (1986), page 25; contributed by Lyn Teets

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

118. EASY CUCUMBER PICKLE

     Contributor Louise Buckley Sauces and condiments

     Chapter Appetizers, Pickles and Relish

     • 1 gallon glass jar packed with whole cucumbers
     See original wording

     1 gallon glass jar packed with whole cucumbers

     Dissolve 2 tablespoons salt in enough vinegar to fill jar. Let stand 8 weeks. Drain and slice cucumbers, add 3 pints sugar and 2 tablespoons mixed pickling spice. Let stand until all sugar is dissolved. Does not need to be sealed.

     White Post Village Cook Book (1986), page 4; contributed by Louise Buckley

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

119. EASY DINNER

     Contributor Fran Williams Meats

     Chapter Meat (Beef, Pork, Poultry)

     • Pot roast (arm or chuck)
     • 1 can cream of onion soup
     • Small potatoes
     See original wording

     Pot roast (arm or chuck) 1 can cream of onion soup Small potatoes

     Put roast in heavy roaster. Pour soup over roast. Pour ¼-½ cup water at bottom of pan. Cover tightly - aluminum foil can be used. Par-boil potatoes. Put around meat about 20 minutes before serving. Cook at 325 degrees for at least 1½ hours - the longer the better. Turn down temperature, if necessary.

     Temperature 325 degrees

     (This is great for undetermined dinner time. NOTE: Onion soup may be difficult to find. Soup mix can be substituted. If mix is used, pour dry mix over top of meat which does not have to be browned. This is my original recipe.)

     Clarke County Cooks, page 93; contributed by Fran Williams

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

120. ECLAIR CAKE

     Contributor Anna Larrick Cakes

     Chapter Cakes, Cookies and Icings

     • 3 1/2 c. milk
     • 1 box graham crackers
     • 2 small boxes instant French
     • vanilla pudding
     • 8 oz. box Cool Whip
     • Topping:
     • 1 sq. unsweetened chocolate
     • or 1/4 c. cocoa
     • 2 tsp. corn syrup
     • 2 tsp. vanilla
     • 3 Tbsp softened butter
     • 1 1/2 c. powdered sugar
     • 3 Tbsp milk
     See original wording

     3 1/2 c. milk 1 box graham crackers 2 small boxes instant French vanilla pudding 8 oz. box Cool Whip Topping: 1 sq. unsweetened chocolate or 1/4 c. cocoa 2 tsp. corn syrup 2 tsp. vanilla 3 Tbsp, softened butter 1 1/2 c. powdered sugar 3 Tbsp, milk

     Butter 9x13 pan. Line bottom with 2 layers of crackers. Mix pudding send milk together for 2 minutes. Add Cool Whip. Pour 1/2 mixture on crackers. Add another layer of crackers, pour remaining of mixture and top with crackers. Put in fridge for 2 hours. It is best to fix this 24 hours ahead of serving. Beat until smooth and spread on cake.

     White Post Village Cook Book (1986), page 67; contributed by Anna Larrick

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

121. ED'S FUDGE BARS

     Contributor Mary Reid Butler Candies

     Chapter Candy, Jelly, Jam and Preserves

     • 2 c. sugar
     • 1/2 c. flour
     • 1 Tbsp melted butter
     See original wording

     2 c. sugar 1/2 c. flour 1 Tbsp, melted butter

     Melt 1/2 pound butter and 4-1 ounce squares bitter chocolate. Beat 4 eggs with fork (not mixer). Add chocolate mixture to eggs, a little at a time. Add: Grease and flour a 9 x 13 pan. Pour in batter. Bake 375 degrees for 30 minutes. Then cool in freezer for 1 hour. Cut into small squares. Roll in 10X sugar. Keep in refrigerator in an air tight bag (this is a must). Leave set out 15-20 minutes before serving.

     Temperature 375 degrees · Time 30 minutes

     White Post Village Cook Book (1986), page 85; contributed by Mary Reid Butler

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

122. EGGNOG PIE

     Contributor Arlene Ruhl Pies and pastries

     Chapter Desserts (Cakes, Cookies, Pies, Other)

     • 1 teaspoon gelatin
     • 1 tablespoon water
     • 1 cup milk
     • ½ cup sugar
     • 1 teaspoon vanilla
     • ¼ teaspoon salt
     • 2 tablespoons cornstarch
     • 3 egg yolks, beaten
     • 1 tablespoon butter
     • 1 cup whipping cream, whipped
     • Nutmeg
     See original wording

     1 teaspoon gelatin 1 tablespoon water 1 cup milk ½ cup sugar 1 teaspoon vanilla ¼ teaspoon salt 2 tablespoons cornstarch 3 egg yolks, beaten 1 tablespoon butter 1 cup whipping cream, whipped Nutmeg

     Soak gelatin in cold water. Scald milk in double boiler. Combine sugar, cornstarch, and mix thoroughly. Add milk and cook until thick and smooth, about 15 minutes. Stir constantly. Stir in beaten egg yolks, and cook a few minutes longer, about 3 minutes. Add gelatin and remove from fire. Add butter. Cool. Add vanilla. Fold in whipping cream. Pour into baked 9-inch pie shell. Sprinkle with nutmeg. Chill.

     (This recipe was submitted by Arlene’s friend, Louise Gillmore. This recipe has been in the family for a long time; it is always served on holidays in the Gillmore family.)

     Clarke County Cooks, page 61; contributed by Arlene Ruhl

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

123. FILLET OF RED SNAPPER ROMA

     Contributor Sallie Bumside Seafood

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 1/2 c. butter
     • dash of Worcestershire sauce
     • 1 c. crabmeat or 1 pt. oysters
     • 1/4 c. lemon juice
     • 4 red snapper filets
     See original wording

     1/2 c. butter dash of Worcestershire sauce 1 c. crabmeat or 1 pt. oysters 1/4 c. lemon juice 4 red snapper filets

     The directions not shown: garbled in our scan. Page 22 of the book has the recipe as printed.

     White Post Village Cook Book (1986), page 22; contributed by Sallie Bumside

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

124. FISH CHOWDER

     Contributor Edith Dunsmore Soups

     Chapter Fish and Seafood

     • 1½ pounds boned fish
     • 6 medium-sized white potatoes
     • 2 onions, sliced
     • 1 quart tomatoes
     • 1½ cups milk
     • ½ cup cream
     • ¼ pound butter
     • Salt and pepper, to taste
     ScaleYieldorMultiply byReset
     See original wording

     1½ pounds boned fish 6 medium-sized white potatoes 2 onions, sliced 1 quart tomatoes 1½ cups milk ½ cup cream ¼ pound butter Salt and pepper, to taste

     Slice potatoes and put a layer on the bottom of a heavy pot; then a layer of sliced fish. Top this with tomatoes and onions; add milk and seasonings. Simmer chowder, stirring frequently, about 1 hour or until the potatoes have cooked. Add cream and butter and stir until blended. Serve with hard bread or crackers.

     Yield approximately 8 servings

     Clarke County Cooks, page 74; contributed by Edith Dunsmore

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

125. FLUFFY WHEAT ROLLS

     Contributor Florence Vickers Breads

     Chapter Breads (Quick and Yeast)

     • ½ cup butter (Do not substitute margarine)
     • ¼ cup honey
     • 3 eggs
     • 1 cup warm water
     • 2 tablespoons yeast, dissolved in ½ cup warm water
     • 4½ cups whole wheat flour, sifted if desired
     • 1½ teaspoons salt
     ScaleYieldorMultiply byReset
     See original wording

     ½ cup butter (Do not substitute margarine) ¼ cup honey 3 eggs 1 cup warm water 2 tablespoons yeast, dissolved in ½ cup warm water 4½ cups whole wheat flour, sifted if desired 1½ teaspoons salt

     Cream butter and honey. Add eggs one at a time, beating well after each; add dissolved yeast, warm water, 2½ cups flour and salt. Beat well with electric mixer for 5 minutes. Cover and let rise ½ hour. Add 2 cups whole wheat flour and beat in well. Cover and let rise until double. Stir down and let dough rest 3 minutes. Then with your hands oiled, pinch off tiny balls about the size of small walnut (dough will be sticky) and place 3 balls in each greased muffin cup to form cloverleaf rolls. (Use shortening to grease muffin cups, not oil, or rolls will stick.) Let rise until double. Bake at 400 degrees 10-12 minutes.

     Yield 20 rolls · Temperature 400 degrees · Time 10-12 minutes

     This dough also makes terrific hamburger or sandwich buns. Just pat out dough about 1 inch thick and cut out with a large juice can. Let rise and bake at 400 degrees.

     Clarke County Cooks, page 20; contributed by Florence Vickers

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

126. FREEZER CUCUMBERS

     Contributor Mary Ballowe Sauces and condiments

     Chapter Appetizers, Pickles and Relish

     • 8 or 10 cucumbers
     • 2 Tbsp salt
     • 2 onions, sliced thin
     See original wording

     8 or 10 cucumbers 2 Tbsp, salt 2 onions, sliced thin

     Let stand for 2 hours; drain well. Add 1 1/2 cups sugar with 1/2 cup vinegar. Place in containers and freeze. Cucumbers may be peeled or unpeeled. For a different taste, after thawing, add salad dressing along with a little sugar and pepper when ready to serve.

     White Post Village Cook Book (1986), page 5; contributed by Mary Ballowe

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

127. FRENCH BREAKFAST PUFFS

     Contributor Amy Larrick Breads

     Chapter Bread, Rolls, Pies and Pastry

     • 2 c. Bisquick mix
     • 1/2 c. sugar
     • 1/4 tsp. nutmeg
     • 2 Tbsp softened margarine
     • 3/4 c. milk
     • 1 egg
     • Topping:
     • 1/2 c. margarine, melted
     • 2/3 c. sugar
     • 1 tsp. cinnamon
     See original wording

     2 c. Bisquick mix 1/2 c. sugar 1/4 tsp. nutmeg 2 Tbsp, softened margarine 3/4 c. milk 1 egg Topping: 1/2 c. margarine, melted 2/3 c. sugar 1 tsp. cinnamon

     Combine Bisquick mix, sugar, nutmeg, margarine, milk and eggs. Beat vigorously with spoon for 1/2 minute. Put in greased muffin pan. Fill 2/3 full. Bake at 400 degrees for 15 minutes or until done. When puffs are done, roll in melted margarine. Then in the sugar and cinnamon.

     Temperature 400 degrees · Time 15 minutes

     White Post Village Cook Book (1986), page 45; contributed by Amy Larrick

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

128. FRESH APPLE CAKE

     Contributor Frances A. Michael Cakes

     Chapter Cakes, Cookies and Icings

     • 2 c. sugar
     • 1 c. oil
     • 3 eggs
     • 3 c. chopped apples
     • 2 tsp. soda
     • 1/2 tsp. salt
     • 1 c. raisins
     • 1 c. nuts
     • 1 c. coconut
     • Stir together:
     • 2 1/2 c. flour
     • 1 tsp. nutmeg
     See original wording

     2 c. sugar 1 c. oil 3 eggs 3 c. chopped apples 2 tsp. soda 1/2 tsp. salt 1 c. raisins 1 c. nuts 1 c. coconut Stir together: 2 1/2 c. flour 1 tsp. nutmeg

     Mix the above together. Add Bake at 350 degrees for 1 hour.

     Temperature 350 degrees · Time 1 hour

     Estimated nutrition

     	Whole recipe
     Calories	6,610
     Protein	70 g
     Carbohydrate	867 g
     Fat	339 g
     Saturated fat	69 g
     Fiber	43 g
     Sugars	570 g
     Sodium	4,190 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Granulated sugar: "Sugar" with no other word is granulated white sugar.
     • Vegetable oil (soybean): "Oil", "salad oil", "cooking oil", Wesson and Crisco oil are counted as soybean salad or cooking oil; the fat profile of the common liquid vegetable oils is close and the source names none more exactly.
     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • Apples, raw, with skin: An apple with no size is medium; peeled and unpeeled apples are both counted with skin.
     • Baking soda: "Soda" in a baking ingredient list is baking soda.
     • Nuts, unspecified (counted as pecans): "Nuts" with no kind named are counted as pecans, the nut this book names most often; walnuts would give a similar total.
     • Coconut, sweetened flaked: Sweetened flaked coconut from a package, the form sold for baking.
     • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).

     White Post Village Cook Book (1986), page 65; contributed by Frances A. Michael

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

129. FRESH APPLE CAKE

     Contributor Phyllis H. Woodward Cakes

     Chapter Cakes, Cookies and Icings

     • 3 c. grated apples, peeled
     • 3 c. flour
     • 2 eggs
     • 2 c. sugar
     • 1 c. oil
     • 1 1/2 tsp. soda
     • 1 tsp. salt
     • 1 tsp. vanilla
     • 1 Tbsp nutmeg
     • 1 Tbsp cinnamon
     • Optional:
     • 2 c. raisins
     • 1 c. chopped nuts
     See original wording

     3 c. grated apples, peeled 3 c. flour 2 eggs 2 c. sugar 1 c. oil 1 1/2 tsp. soda 1 tsp. salt 1 tsp. vanilla 1 Tbsp, nutmeg 1 Tbsp, cinnamon Optional: 2 c. raisins 1 c. chopped nuts

     Grate apples (on large side of grater) into mixing bowl; cover with sugar and oil, and let stand for 20 minutes. Add remaining ingredients and mix well. Bake in greased tube or bundt pan for one hour at 350 degrees.

     Temperature 350 degrees

     Estimated nutrition

     	Whole recipe
     Calories	6,870
     Protein	72 g
     Carbohydrate	994 g
     Fat	314 g
     Saturated fat	47 g
     Fiber	48 g
     Sugars	634 g
     Sodium	4,450 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Apples, raw, with skin: An apple with no size is medium; peeled and unpeeled apples are both counted with skin.
     • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • Granulated sugar: "Sugar" with no other word is granulated white sugar.
     • Vegetable oil (soybean): "Oil", "salad oil", "cooking oil", Wesson and Crisco oil are counted as soybean salad or cooking oil; the fat profile of the common liquid vegetable oils is close and the source names none more exactly.
     • Baking soda: "Soda" in a baking ingredient list is baking soda.
     • Vanilla extract: Pure vanilla extract; the book does not say imitation.
     • Nuts, unspecified (counted as pecans): "Nuts" with no kind named are counted as pecans, the nut this book names most often; walnuts would give a similar total.

     White Post Village Cook Book (1986), page 66; contributed by Phyllis H. Woodward

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

130. FRESH apple cake

     Contributor Shirley M. Shiley Cakes

     Chapter Cakes, Cookies and Icings

     • 4 c. grated apples
     • 2 c. sugar
     • 1 c. walnuts (black or English)
     • 2 eggs
     • 1/2 c. oil
     • 1 tsp. salt
     • 2 tsp. cinnamon
     • 2 tsp. baking soda
     • 2 c. flour
     See original wording

     4 c. grated apples 2 c. sugar 1 c. walnuts (black or English) 2 eggs 1/2 c. oil 1 tsp. salt 2 tsp. cinnamon 2 tsp. baking soda 2 c. flour

     The directions not shown: garbled in our scan. Page 68 of the book has the recipe as printed.

     White Post Village Cook Book (1986), page 68; contributed by Shirley M. Shiley

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

131. FRESH APPLE CAKE

     Contributor Georgia Thompson Gess Cakes

     Chapter Cakes, Cookies and Icings

     • 1 1/2 c. cooking oil
     • 3 eggs
     • 2 c. sugar
     • 2 tsp. vanilla
     • 3 c. flour
     • 1 c. nuts
     • 1 1/2 tsp. soda
     • 1 tsp. salt
     • 1 c. coconut
     • 3 c. chopped apples
     • Icing:
     • 1 stick butter or margarine
     • 1 c. brown sugar
     • 1/2 c. milk
     See original wording

     1 1/2 c. cooking oil 3 eggs 2 c. sugar 2 tsp. vanilla 3 c. flour 1 c. nuts 1 1/2 tsp. soda 1 tsp. salt 1 c. coconut 3 c. chopped apples Icing: 1 stick butter or margarine 1 c. brown sugar 1/2 c. milk

     Combine all ingredients in a mixing bowl. Beat real well and pour into a greased and floured tube pan. Bake 325 degrees for 1 hour 15 minutes. While the cake is hot, pour the hot icing over top and allow to cool in the pan. Boil this mixture for 2 1/2 minutes and pour over the hot cake.

     Temperature 325 degrees · Time 1 hour 15 minutes

     Estimated nutrition

     	Whole recipe
     Calories	9,100
     Protein	76 g
     Carbohydrate	1,021 g
     Fat	543 g
     Saturated fat	146 g
     Fiber	38 g
     Sugars	696 g
     Sodium	5,530 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Vegetable oil (soybean): "Oil", "salad oil", "cooking oil", Wesson and Crisco oil are counted as soybean salad or cooking oil; the fat profile of the common liquid vegetable oils is close and the source names none more exactly.
     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • Granulated sugar: "Sugar" with no other word is granulated white sugar.
     • Vanilla extract: Pure vanilla extract; the book does not say imitation.
     • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
     • Nuts, unspecified (counted as pecans): "Nuts" with no kind named are counted as pecans, the nut this book names most often; walnuts would give a similar total.
     • Baking soda: "Soda" in a baking ingredient list is baking soda.
     • Coconut, sweetened flaked: Sweetened flaked coconut from a package, the form sold for baking.
     • Apples, raw, with skin: An apple with no size is medium; peeled and unpeeled apples are both counted with skin.
     • Butter, salted: Salted butter where the line does not say unsalted. "Butter or margarine" and "butter or shortening" are counted as butter: where a line offers alternatives, the first-named is used.
     • Brown sugar: Measured packed: the book prints "firmly packed" on some recipes and nothing on others; packed is the standard measure for brown sugar.
     • Whole milk: "Milk" with no other word is counted as whole milk (3.25% milkfat); the source gives no fat level.

     White Post Village Cook Book (1986), page 69; contributed by Georgia Thompson Gess

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

132. FRESH APPLE CAKE I

     Contributor Mary Jane Underhill Cakes

     Chapter Desserts (Cakes, Cookies, Pies, Other)

     • 2 cups sugar
     • 1 1/3 cups oil
     • 3 eggs
     • 2½ cups flour, sifted
     • 2 teaspoons baking powder
     • 1 teaspoon soda
     • 1 teaspoon salt
     • 1 teaspoon vanilla
     • 3 cups chopped apples, diced
     • 1 cup pecans, broken in pieces
     • ½ cup seedless raisins
     See original wording

     2 cups sugar 1 1/3 cups oil 3 eggs 2½ cups flour, sifted 2 teaspoons baking powder 1 teaspoon soda 1 teaspoon salt 1 teaspoon vanilla 3 cups chopped apples, diced 1 cup pecans, broken in pieces ½ cup seedless raisins

     Cream sugar with oil. Add eggs, one at a time, and beat after each one. Add flour, baking powder, salt and soda. Mix all together. Fold in raw apples, pecans, raisins, and vanilla. Bake in a greased and floured 13x9-inch or 10-inch tube pan. Bake 1 hour at 350 degrees.

     Temperature 350 degrees · Time 1 hour

     Clarke County Cooks, page 51; contributed by Mary Jane Underhill

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

133. FROSTY FRUIT CUBES

     Contributor Eleanor Lloyd Other desserts

     Chapter Desserts

     • 1-3 1/2 or 3 5/8 oz. pkg.
     • instant vanilla pudding mix
     • 2 c. frozen dessert topping, thawed
     • 1/2 c. mayonnaise or salad
     • dressing
     • 2 Tbsp lemon juice
     • 2 large bananas
     • 1-13 1/2 oz. can crushed pineapple, drained
     • 1/3 c. slivered almonds, toasted
     • lettuce
     ScaleYieldorMultiply byReset
     See original wording

     1-3 1/2 or 3 5/8 oz. pkg. instant vanilla pudding mix 2 c. frozen dessert topping, thawed 1/2 c. mayonnaise or salad dressing 2 Tbsp, lemon juice 2 large bananas 1-13 1/2 oz. can crushed pineapple, drained 1/3 c. slivered almonds, toasted lettuce

     Prepare pudding mix according to package directions. Stir in dessert topping, mayonnaise and lemon juice. Dice bananas. Combine bananas, pineapple and almonds. Fold into pudding mixture. Turn into baking pan; freeze until firm. Remove from freezer and let stand 10 minutes before attempting to cut. Cut into 1 inch cubes. Serve on lettuce leaves. If desired top with additional slivered almonds. Makes 12 servings. 11x7x1 1/2 inch baking pan.

     Yield Makes 12 servings

     White Post Village Cook Book (1986), page 83; contributed by Eleanor Lloyd

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

134. FROZEN BANANA SPLIT

     Contributor Bonnie Bottomley Other desserts

     Chapter Desserts

     • 2 c. graham cracker crumbs
     • 2-3 bananas
     • 1 qt. vanilla ice cream
     • 1 c. chopped nuts
     • 2 c. chocolate chips (or larger)
     • 1/2 c. butter
     • 2 c. powdered sugar
     • 1 1/2 c. evaporated milk
     • 1 tsp. vanilla
     • 2 c. La Creme or Cool Whip
     See original wording

     2 c. graham cracker crumbs 2-3 bananas 1 qt. vanilla ice cream 1 c. chopped nuts 2 c. chocolate chips (or larger) 1/2 c. butter 2 c. powdered sugar 1 1/2 c. evaporated milk 1 tsp. vanilla 2 c. La Creme or Cool Whip

     Cover a 9x13 inch pan with graham cracker crumbs. Slice bananas into crosswise slices and lay in a single layer over crumbs. Slice slightly softened ice cream in slices and lay over bananas. Sprinkle 2/3 nuts over ice cream. Freeze. Melt chips and butter; add powdered sugar and milk. Cook until thick and smooth, stirring constantly. (It takes quite awhile and is about as thick as hot fudge sauce.) Remove from heat; add vanilla, and cool. Pour over frozen ice cream and freeze again. Spread on La Creme or Cool Whip and sprinkle with remaining nuts. Store in freezer. Remove about 30 minutes before serving.

     White Post Village Cook Book (1986), page 81; contributed by Bonnie Bottomley

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

135. FROZEN FRUIT SALAD

     Contributor Lyn Teets Salads

     Chapter Soups, Salads, Dressings and Sauces

     • 1 c. whipping cream
     • 2 slices pineapple, diced
     • 1 orange, diced
     • 1/2 c. mayonnaise
     • 2 Tbsp powdered sugar
     • 1 banana, diced
     • 1/4 c. maraschino cherries, diced
     See original wording

     1 c. whipping cream 2 slices pineapple, diced 1 orange, diced 1/2 c. mayonnaise 2 Tbsp, powdered sugar 1 banana, diced 1/4 c. maraschino cherries, diced

     Whip cream to light custard consistency, adding sugar. Fold in fruit, then add mayonnaise. Pour into refrigerator tray and freeze. Serve on lettuce. Can make double recipe and freeze in bread pan. When serving let sit at room temperature a while and dump out. Wrap in foil and freeze any leftovers. Will keep well for 3 weeks.

     White Post Village Cook Book (1986), page 9; contributed by Lyn Teets

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

136. FRUIT COCKTAIL CAKE

     Contributor Mary Babbitt Cakes

     Chapter Desserts (Cakes, Cookies, Pies, Other)

     • 2 eggs
     • 1 (15½-ounce) can fruit cocktail
     • 2 cups flour
     • 2 cups sugar
     • 2 teaspoons baking soda
     • Pinch of salt
     • ½ cup melted butter or margarine
     • Topping:
     • 1 stick butter or margarine
     • 1 cup canned milk
     • 1 cup sugar
     • 1 teaspoon vanilla
     • ½ cup coconut
     • ½ cup chopped nuts
     ScaleYieldorMultiply byReset
     See original wording

     2 eggs 1 (15½-ounce) can fruit cocktail 2 cups flour 2 cups sugar 2 teaspoons baking soda Pinch of salt ½ cup melted butter or margarine Topping: 1 stick butter or margarine 1 cup canned milk 1 cup sugar 1 teaspoon vanilla ½ cup coconut ½ cup chopped nuts

     In large mixing bowl, beat eggs. Add fruit cocktail, including juice. Add flour, sugar, soda, salt and butter. Stir until all ingredients are thoroughly mixed. Bake in a 13x9-inch oblong pan at 350 degrees (for glass pans use 325 degrees) approximately 40 minutes. While cake is baking, prepare frosting in medium-sized saucepan. Melt butter; add canned milk and sugar. Boil slowly for 10 minutes. Add vanilla, coconut, and nuts. Spoon over hot cake. Refrigerate for several hours. Cut into squares for serving.

     Yield 12 servings · Time 40 minutes

     (This is a very easy cake to make and is great to take to pot-luck suppers or family reunions.)

     Clarke County Cooks, page 45; contributed by Mary Babbitt

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

137. FRUIT PUNCH FOR 100

     Contributor Mary Ballowe Beverages

     Chapter Beverages and Miscellaneous

     • 8 c. sugar
     • 2 qt. strong tea
     • 1 qt. orange juice
     • 2 to 4 qt. ginger ale
     • 2 qt. water
     • 2 qt. pineapple juice
     • 1 qt. grape juice
     • 2 gallons ice water
     See original wording

     8 c. sugar 2 qt. strong tea 1 qt. orange juice 2 to 4 qt. ginger ale 2 qt. water 2 qt. pineapple juice 1 qt. grape juice 2 gallons ice water

     Boil together che 8 cups sugar and the 2 quarts water. Cool. Add rest of ingredients. If you like you may add 2 cups fruit cocktail and 4 to 6 bananas (sliced). Serve ice cold.

     White Post Village Cook Book (1986), page 88; contributed by Mary Ballowe

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

138. FRUITED COOKIES

     Contributor Maude Carper Cookies

     Chapter Cakes, Cookies and Icings

     • 2 c. brown sugar
     • 1 c. melted butter
     • 1/2 c. sweet milk
     • 4 eggs, beaten
     • 1 tsp. soda
     • 1 tsp. baking powder
     • 4 c. flour
     • 1 c. chopped nuts
     • 1 lb. dates, cut fine
     • 2 tsp. vanilla
     See original wording

     2 c. brown sugar 1 c. melted butter 1/2 c. sweet milk 4 eggs, beaten 1 tsp. soda 1 tsp. baking powder 4 c. flour 1 c. chopped nuts 1 lb. dates, cut fine 2 tsp. vanilla

     Add sugar and milk to melted butter. Beat. Stir in beaten eggs and soda. Add nuts, dates and vanilla. Mix in sifted flour with baking powder. Drop by teaspoons on greased cookie sheets. Bake in moderate oven 350 degrees for about 12 minutes.

     Temperature 350 degrees · Time 12 minutes

     White Post Village Cook Book (1986), page 74; contributed by Maude Carper

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

139. FUDGE

     Contributor Vivian Graham Meade Stuart By Betty Meade Stuart Candies

     Chapter Candy, Jelly, Jam and Preserves

     • 2 c. white sugar
     • 1 c. milk
     • 1/4 tsp. salt
     • nuts
     • 1/2 c. cocoa
     • 2 Tbsp butter
     • 1 tsp. vanilla
     See original wording

     2 c. white sugar 1 c. milk 1/4 tsp. salt nuts 1/2 c. cocoa 2 Tbsp, butter 1 tsp. vanilla

     Mix all, but vanilla and nuts; stir and cook on medium heat until soft ball forms when dropped in cold water. Remove from heat; add vanilla, nuts and several drops of vanilla flavor. Beat until it thickens and begins to loose its shine. Then pour into greased pan or meat dish. Cut into squares before its completely firms.

     White Post Village Cook Book (1986), page 85; contributed by Vivian Graham Meade Stuart By Betty Meade Stuart

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

140. FUDGEY BROWNIES

     Contributor Johnetta Pruitt Cookies

     Chapter Cakes, Cookies and Icings

     • 3/4 c. cocoa
     • 1/2 tsp. baking soda
     • 2/3 c. vegetable oil
     • 1/2 c. boiling water
     • 2 c. sugar
     • 2 eggs
     • 1 1/3 c. unsifted all purpose
     • flour
     • 1 tsp. vanilla
     • 1/4 tsp. salt
     See original wording

     3/4 c. cocoa 1/2 tsp. baking soda 2/3 c. vegetable oil 1/2 c. boiling water 2 c. sugar 2 eggs 1 1/3 c. unsifted all purpose flour 1 tsp. vanilla 1/4 tsp. salt

     Stir cocoa and baking soda in mixing bowl. Blend in 1/3 cup vegetable oil. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup vegetable oil. Stir until smooth. Add flour, vanilla and salt; blend completely. Pour into lightly greased 13x9 baking pan. Bake 350 degrees 35 to 40 minutes.

     Temperature 350 degrees · Time 35 to 40 minutes

     White Post Village Cook Book (1986), page 72; contributed by Johnetta Pruitt

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

141. GARLIC CHEESE STRAWS

     Contributor Florence Vickers Breads

     Chapter Breads (Quick and Yeast)

     • ½ cup shortening
     • 1 cup grated sharp cheese
     • 3 tablespoons grated Parmesan cheese
     • ¾ teaspoon garlic salt
     • 1 cup sifted flour
     See original wording

     ½ cup shortening 1 cup grated sharp cheese 3 tablespoons grated Parmesan cheese ¾ teaspoon garlic salt 1 cup sifted flour

     Cream shortening. Add cheese and mix. Sift garlic salt and flour together and stir into creamed mixture. Press through flat-sawtoothed tip of cookie press. Place on ungreased cookie sheet in 5-inch lengths. Bake at 350 degrees for 12 minutes. Cool. Remove carefully.

     Temperature 350 degrees · Time 12 minutes

     (This is great with spaghetti, lasagna, or pizza as well as with dips.)

     Clarke County Cooks, page 20; contributed by Florence Vickers

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

142. GARLIC GRITS

     Contributor Ann Sheppard Pasta and rice

     Chapter Casseroles

     • 1 cup grits
     • 1 stick margarine or butter
     • 1 roll garlic cheese
     • 2 eggs
     • ½ cup milk
     • Cornflakes
     ScaleYieldorMultiply byReset
     See original wording

     1 cup grits 1 stick margarine or butter 1 roll of garlic cheese 2 eggs ½ cup milk Cornflakes

     Cook grits according to directions on box and set aside to cool a bit. Melt the garlic cheese and margarine over low heat and mix with grits. Blend the eggs and milk. Mix well with grits, cheese, and margarine. Put into buttered 6x10-inch casserole and top with crushed cornflakes. Bake 45 minutes at 350 degrees. If garlic cheese is not available, use sharp cheese and garlic powder.

     Yield 6 servings · Temperature 350 degrees · Time 45 minutes

     Clarke County Cooks, page 36; contributed by Ann Sheppard

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

143. GENEVOISE ALMOND TEA CAKE

     Contributor Louise Bryarly Cakes

     Chapter Cakes, Cookies and Icings

     • 1/2 c. butter
     • 2 eggs
     • 1 Tbsp almond extract
     • 1 1/4 c. sifted flour
     • 1 c. sugar
     See original wording

     1/2 c. butter 2 eggs 1 Tbsp, almond extract 1 1/4 c. sifted flour 1 c. sugar

     Cream butter and sugar; add eggs and beat until batter is smooth. Add extract and flour. Pour into greased and floured 8 inch round cake pan. Sprinkle top of cake with almonds before baking. Bake 350 degrees for about 30 minutes or until golden brown.

     Temperature 350 degrees · Time 30 minutes

     White Post Village Cook Book (1986), page 60; contributed by Louise Bryarly

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

144. GERMAN CHOCOLATE CAKE

     Contributor Edith Dunsmore Cakes

     Chapter Desserts (Cakes, Cookies, Pies, Other)

     • 2 yellow pudding cakes, baked as directed on box using two 9x13-inch pans.
     • Sauce:
     • 4 bars german chocolate
     • 6 tablespoons sugar
     • 6 tablespoons water
     • 8 eggs, separated
     • 3 pints heavy whipping cream
     See original wording

     2 yellow pudding cakes, baked as directed on box using two 9x13-inch pans. Sauce: 4 bars german chocolate 6 tablespoons sugar 6 tablespoons water 8 eggs, separated 3 pints heavy whipping cream

     In double boiler, place broken chocolate bars, water, and sugar. Stir until all is melted. Beat 8 egg yolks and slowly pour yolks into chocolate sauce. Remove sauce, then place in large (6-8 quart) pan. Beat egg whites until stiff and stir into the sauce. Beat heavy cream (1 pint at a time) until stiff. Add this to the sauce. Line any shape pan or bowl with wax paper. Then spoon (1 cup) sauce on bottom of pan. Cut cake paper thin. Place thin slices of cake in pan, alternating sauce and layers of cake until all is used up. Top whole thing with sauce. Cover with wax paper. Cover whole bowl with plastic wrap, making sure it is sealed tight. Refrigerate for 24 hours. Turn out like a mold or spoon out. Will keep in freezer for no longer than 2 weeks. Recipe can be cut in half.

     (This is Edith’s sister-in-law’s favorite recipe.)

     Clarke County Cooks, page 51; contributed by Edith Dunsmore

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

145. GINGERED CARROTS

     Contributor Irene Ellicott Vegetables

     Chapter Vegetables

     • 1 pound small carrots, peeled and cut into julienne strips
     • 1½ cups water
     • 1 teaspoon salt
     • 5 tablespoons sugar, divided
     • 3 tablespoons melted butter or margarine
     • 1-2 teaspoons grated fresh ginger
     ScaleMultiply byReset
     See original wording

     1 pound small carrots, peeled and cut into julienne strips 1½ cups water 1 teaspoon salt 5 tablespoons sugar, divided 3 tablespoons melted butter or margarine 1-2 teaspoons grated fresh ginger

     Combine carrots, water, salt and 2 tablespoons sugar in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer until carrots are crisp-tender, about 10 minutes. Drain; stir in butter, remaining sugar, and ginger. Pour into a buttered, shallow 1½-quart casserole. Bake at 300 degrees about 20 minutes or until carrots are glazed, stirring gently once or twice.

     Yield 4-6 servings · Temperature 300 degrees · Time 20 minutes

     Clarke County Cooks, page 135; contributed by Irene Ellicott

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

146. GLAZED HAM BALLS

     Contributor Nancy Thompson Meats

     Chapter Meat (Beef, Pork, Poultry)

     • ½ pound ground ham
     • ½ pound ground pork
     • 2/3 cup uncooked oats
     • 1 egg, beaten
     • ½ cup milk
     • 1/3 cup brown sugar
     • 2 tablespoons flour
     • 1 teaspoon dry mustard
     • 2 tablespoons vinegar
     • 1/3 cup dark corn syrup
     • 2/3 cup pineapple juice
     • 6 whole cloves
     ScaleYieldorMultiply byReset
     See original wording

     ½ pound ground ham ½ pound ground pork 2/3 cup uncooked oats 1 egg, beaten ½ cup milk 1/3 cup brown sugar 2 tablespoons flour 1 teaspoon dry mustard 2 tablespoons vinegar 1/3 cup dark corn syrup 2/3 cup pineapple juice 6 whole cloves

     Combine ham, pork, oats, egg, and milk. Shape into 1¼-inch balls and place in a greased 9x13x2-inch baking pan. Bake 300 degrees for 1 hour. Drain pan drippings. Combine remaining ingredients in a saucepan. Cook over medium heat 3-5 minutes or until slightly thickened. Pour sauce over ham balls and continue baking 15 minutes. Transfer to a chafing dish set over low heat.

     Yield 6 servings · Temperature 300 degrees

     Clarke County Cooks, page 97; contributed by Nancy Thompson

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

147. Gluten-Free* Stone-Ground Buckwheat Pancakes

     Contributor Locke's Mill Breads

     Category Pancake Recipes

     • 1 Cup Locke's Mill Buckwheat Flour
     • ½ Tablespoon Raw Sugar
     • ½ Teaspoon Salt
     • 1 Teaspoon Baking Powder
     • 1 Teaspoon Baking Soda
     • 1 Cup Milk
     • 2 Eggs
     See original wording

     1 Cup Locke's Mill Buckwheat Flour ½ Tablespoon Raw Sugar ½ Teaspoon Salt 1 Teaspoon Baking Powder 1 Teaspoon Baking Soda 1 Cup Milk 2 Eggs

     Mix together flour, sugar, salt, baking powder, and baking soda in a large bowl. Whisk together milk and eggs in a smaller bowl. Make a well in the center of the dry mixture and add wet ingredients, stirring just enough to combine. Let batter sit 10 minutes. Meanwhile, heat a skillet over medium-high heat. When skillet is hot, spray it with cooking oil or coat lightly with butter. Ladle on batter: ¼ Cup for large pancakes or 2 Tablespoons for “dollar-size.” Flip when bubbly and edges appear dry and continue cooking until second side is golden. Do not overcook. Keep cooked pancakes warm on a rack in a 200° F oven until ready to serve.

     Published on the Locke's Mill site. Locke's Mill is a restored Certified Organic gristmill on the Shenandoah in Clarke County, in a building dating to 1876 and certified USDA Organic in 2017. It is a separate business from Locke Store, the Millwood general store whose recipes also appear on this page; the two share the Locke name and the mill's own pages assert no relationship between them. The site prints no cook's name, so each recipe is credited to the mill.

     Locke's Mill; contributed by Locke's Mill

     Source page lockesmillgrains.com

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

148. GRACE'S 7 LAYER COOKIES

     Contributor Linda Butler Collins Cookies

     Chapter Cakes, Cookies and Icings

     • Add by layer:
     • 1 c. graham cracker crumbs
     • 1 c. chocolate chips
     • 1 c. butterscotch or peanut butter milk
     • chips
     • 1 c. flake coconut
     • 1 can Eagle Brand condensed
     • 1 c. chopped nuts
     See original wording

     Add by layer: 1 c. graham cracker crumbs 1 c. chocolate chips 1 c. butterscotch or peanut butter milk chips 1 c. flake coconut 1 can Eagle Brand condensed 1 c. chopped nuts

     Melt 1/2 stick butter in 13 x 9 inch pan. Bake at 350 degrees for 30 minutes until light toasty brown.

     Temperature 350 degrees · Time 30 minutes

     White Post Village Cook Book (1986), page 75; contributed by Linda Butler Collins

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

149. GRAHAM CRACKER BARS

     Contributor Susan Herndon Cookies

     Chapter Desserts (Cakes, Cookies, Pies, Other)

     • Filling:
     • 1 stick margarine
     • ¾ cup white sugar
     • ½ cup milk
     • 1 egg, beaten
     • 1 cup coconut
     • ½ cup nuts
     • 1 cup graham cracker crumbs
     • Frosting:
     • 1/8 cup margarine, softened
     • 1½ cups 10x sugar
     • 2 tablespoons evaporated milk
     • 1 teaspoon vanilla
     ScaleYieldorMultiply byReset
     See original wording

     Filling: 1 stick margarine ¾ cup white sugar ½ cup milk 1 egg, beaten 1 cup coconut ½ cup nuts 1 cup graham cracker crumbs Frosting: 1/8 cup margarine, softened 1½ cups 10x sugar 2 tablespoons evaporated milk 1 teaspoon vanilla

     Use ungreased 13x9-inch pan. Cover pan with layer of whole graham crackers. Combine margarine, sugar, milk, and egg in medium saucepan. Cook, stirring constantly until mixture boils. Remove from heat and stir in coconut, nuts, and graham cracker crumbs. Spread this mixture over cracker layer (while warm). Top with another layer of whole graham crackers. Frosting: Combine all ingredients and beat until fluffy. Spread over graham crackers. Refrigerate for 24 hours. Cut into bars.

     Yield 35 bars

     Estimated nutrition

     	Per serving (recipe makes 35)	Whole recipe
     Calories	100	3,550
     Protein	1 g	27 g
     Carbohydrate	13 g	444 g
     Fat	6 g	194 g
     Saturated fat	1.5 g	54 g
     Fiber	0 g	16 g
     Sugars	11 g	370 g
     Sodium	60 mg	2,130 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Margarine, stick, with salt: Regular 80% fat stick margarine with salt.
     • Granulated sugar: "Sugar" with no other word is granulated white sugar.
     • Whole milk: "Milk" with no other word is counted as whole milk (3.25% milkfat); the source gives no fat level.
     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • Coconut, sweetened flaked: Sweetened flaked coconut from a package, the form sold for baking.
     • Nuts, unspecified (counted as pecans): "Nuts" with no kind named are counted as pecans, the nut this book names most often; walnuts would give a similar total.
     • Saltine crackers: "Cracker crumbs" with no brand are saltine crumbs.
     • Powdered sugar: Measured unsifted unless the line says sifted.
     • Evaporated milk: Whole evaporated milk where the line does not say skim or nonfat.
     • Vanilla extract: Pure vanilla extract; the book does not say imitation.

     Clarke County Cooks, page 70; contributed by Susan Herndon

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

150. GRAMA'S CHRISTMAS COOKIES

     Contributor Louise Thomas Cookies

     Chapter Cakes, Cookies and Icings

     • 2 c. sour cream
     • 1 1/2 c. melted lard (Crisco)
     • 6 eggs
     • 1 tsp. anise oil (not flavoring)
     • 2 c. sugar
     • 2 tsp. baking soda
     • 2 pinches of salt
     • 7 c. flour
     See original wording

     2 c. sour cream 1 1/2 c. melted lard (Crisco) 6 eggs 1 tsp. anise oil (not flavoring) 2 c. sugar 2 tsp. baking soda 2 pinches of salt 7 c. flour

     Melt shortening; add eggs, sugar, salt, anise oil. Add soda to sour cream. Then add to sugar mixture. Add flour. Dough will be soft. Chill overnight. Roll out dough on cloth covered board using a cloth covered rolling pin. Cut with cookie cutters. Bake 350 degrees about 10 minutes, just until edges are browned. (As to thickness of rolling out dough, I always make and bake a test batch.) Frost with butter icing and decorate. Dough is soft so cloth board and pin is necessary to success.

     Temperature 350 degrees · Time 10 minutes

     White Post Village Cook Book (1986), page 74; contributed by Louise Thomas

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

151. Grandma's Fudge

     Contributor Evelyn D. Oak (1931-1997); submitted by Michael Oak Candies

     Category Candies

     • 3± cups sugar
     • ¾ cup baking cocoa
     • ½ cup water (might need more)
     • ¾ cup peanut butter
     • the size of a walnut butter
     • a splash vanilla
     • as needed candy thermometer
     • 1 buttered cake pan
     See original wording

     3± cups of sugar ¾ cup of baking cocoa ½ cup of water (might need more) ¾ cup of peanut butter Butter "the size of a walnut" Splash of vanilla Candy thermometer Buttered cake pan

     Stir 3± cups of sugar together with ¾ cup of baking cocoa until all lumps are removed. Add ½ cup of water (might need more). Cook over medium-high heat, constantly stirring, until the candy thermometer reaches "soft ball stage" (there is a way of doing this without the candy thermometer as well). Remove from heat (add nuts if desired). Add ¾ cup of peanut butter, butter "the size of a walnut", and a splash of vanilla. Let mixture cool for 5-6 minutes, allowing the peanut butter and butter to soften and melt. Beat with a wooden spoon until the fudge mixture loses its gloss and becomes dull. Pour into butter-lined cake pan. Allow to set (this might be the hardest part). Enjoy (and share with family and friends). *All measurements are approximate.*

     Temperature medium-high heat; cook to soft-ball stage

     All measurements are approximate. A candy thermometer is called for; a soft-ball-stage test without one also works.

     Contributed to OurClarke; contributed by Evelyn D. Oak (1931-1997); submitted by Michael Oak

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. 17 USC § 102(b) excludes procedures, processes, and methods of operation from copyright protection.

152. GRANDMA'S PECAN PIE

     Contributor Jobnetta Pruitt Pies and pastries

     Chapter Bread, Rolls, Pies and Pastry

     • 4 eggs
     • 1 c. sugar
     • 3 Tbsp flour
     • 1/3 tsp. salt
     • 1/4 tsp. vanilla
     • 1 1/2 c. white Karo syrup
     • 1 1/2 c. pecans
     • 3 Tbsp butter
     ScaleYieldorMultiply byReset
     See original wording

     4 eggs 1 c. sugar 3 Tbsp, flour 1/3 tsp. salt 1/4 tsp. vanilla 1 1/2 c. white Karo syrup 1 1/2 c. pecans 3 Tbsp, butter

     Combine all above. Put in unbaked pie shell. Bake 425 degrees for 10 minutes. Then 325 degrees about 40 minutes.

     Yield 2 pies

     Estimated nutrition

     	Whole recipe
     Calories	4,030
     Protein	43 g
     Carbohydrate	635 g
     Fat	173 g
     Saturated fat	38 g
     Fiber	16 g
     Sugars	600 g
     Sodium	1,650 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • Granulated sugar: "Sugar" with no other word is granulated white sugar.
     • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
     • Vanilla extract: Pure vanilla extract; the book does not say imitation.
     • Light corn syrup: Light (white) corn syrup where the line does not say dark.
     • Butter, salted: Salted butter where the line does not say unsalted. "Butter or margarine" and "butter or shortening" are counted as butter: where a line offers alternatives, the first-named is used.

     White Post Village Cook Book (1986), page 50; contributed by Jobnetta Pruitt

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

153. GRANNY FUNKS OLD TIME SUGAR COOKIES

     Contributor Etta Glasscocks Mother's Recipe By Mary Reid Buttler Cookies

     Chapter Cakes, Cookies and Icings

     • 3 eggs
     • 2 lb. 6 oz. sugar
     • 1 1/4 tsp. soda
     • flour, enough for medium dough
     • 1 1/2 c. lard
     • 1 pt. sour cream (not store bought)
     • 1 1/2 Tbsp lemon extract
     See original wording

     3 eggs 2 lb. 6 oz. sugar 1 1/4 tsp. soda flour, enough for medium dough 1 1/2 c. lard 1 pt. sour cream (not store bought) 1 1/2 Tbsp, lemon extract

     Roll out (not too thin) and cut with cookie cutters. Bake at 375 degrees - until a little brown.

     Temperature 375 degrees

     White Post Village Cook Book (1986), page 75; contributed by Etta Glasscocks Mother's Recipe By Mary Reid Buttler

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

154. GRANNY’S CABBAGE SALAD

     Contributor Martha Bryant Salads

     Chapter Soups and Salads

     • 1 small (or ½ medium) cabbage
     • 1 large (or 2 small) apples, cored
     • ½ cup raisins
     • ½ cup mayonnaise
     • ¼ cup nonfat plain yogurt
     ScaleYieldorMultiply byReset
     See original wording

     1 small (or ½ medium) cabbage 1 large (or 2 small) apples, cored ½ cup raisins ½ cup mayonnaise ¼ cup nonfat plain yogurt

     Soak quartered cabbage in salt water for ½ hour. Rinse and drain. Chop coarsely on cutting board. Put in large bowl. Add the apple, cut in small bite-sized pieces, and the raisins. Mix well. Add mayonnaise and yogurt. Toss all thoroughly. Store in glass jars in refrigerator. Eat same day or next.

     Yield 6 servings

     Pineapple may be substituted for apple. Don’t substitute peanuts for raisins. The grandchildren will complain! Good with hot dogs or hamburgers or tuna casserole.

     Clarke County Cooks, page 113; contributed by Martha Bryant

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

155. GREEN BEAN CASSEROLE

     Contributor Suzanne Thomas Norma Capps Vegetables

     Chapter Vegetables

     • 2 cans (1 lb.) French cut green beans, drained
     • 3/4 c. milk
     • 1 can (10 3/4 oz.) condensed
     • cream of mushroom soup
     • 1/8 tsp. pepper
     • 1 can (2.8 oz.) Durkee French
     • fried onions
     • 2 Tbsp diced pimento, optional
     See original wording

     2 cans (1 lb.) French cut green beans, drained 3/4 c. milk 1 can (10 3/4 oz.) condensed cream of mushroom soup 1/8 tsp. pepper 1 can (2.8 oz.) Durkee French fried onions 2 Tbsp, diced pimento, optional

     Combine beans, milk, soup, pepper and 1/2 can onions. Pour into 1 1/2 quart casserole. Bake uncovered at 350 degrees for 30 minutes. Top with remaining onions and bake for 5 more minutes.

     Temperature 350 degrees

     White Post Village Cook Book (1986), page 38; contributed by Suzanne Thomas Norma Capps

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

156. GREEN GODDESS DIP

     Contributor Carol Gibson Appetizers

     Chapter Appetizers, Pickles and Relish

     • 1 c. mayonnaise
     • 1/2 c. chopped onion
     • 1 box frozen chopped spinach, drained well, but not cooked seasoned salt to taste
     • 1 c. sour cream
     • 1/2 c. chopped fresh parsley
     • 1 tsp. salt
     • 1 tsp. pepper
     See original wording

     1 c. mayonnaise 1/2 c. chopped onion 1 box frozen chopped spinach, drained well, but not cooked seasoned salt to taste 1 c. sour cream 1/2 c. chopped fresh parsley 1 tsp. salt 1 tsp. pepper

     Mix well and serve. May be made a day or so ahead.

     White Post Village Cook Book (1986), page 1; contributed by Carol Gibson

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

157. ham and scalloped potatoes

     Contributor Alice Good Miscellaneous

     Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

     • 12 slices ham (about 4 lb.)
     • 12 medium potatoes (peeled and thinly sliced)
     • 3 onions, peeled and thinly sliced
     • 2 c. grated American cheese
     • 3-10 oz. cans cream of celery or mushroom soup
     • paprika
     See original wording

     12 slices ham (about 4 lb.) 12 medium potatoes (peeled and thinly sliced) 3 onions, peeled and thinly sliced 2 c. grated American cheese 3-10 oz. cans cream of celery or mushroom soup paprika

     Toss sliced potatoes in 2 cups water and 1 teaspoon cream of tartar; drain. Put half of ham, potatoes and onions in cooker. Sprinkle with salt and pepper, then grated cheese and 1 can soup. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours. (High: 4 hours) Slow cooker or crock pot.

     White Post Village Cook Book (1986), page 32; contributed by Alice Good

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

158. HAM CHEESE MACARONI CASSEROLE

     Contributor Priscilla White Pasta and rice

     Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

     • 1 sn. canned ham, cut in
     • 1 inch squares (large sized noodles) cooked
     • 2 c. sharp cheddar cheese, cut in as directed and drain
     • 1 inch squares
     • 1 reg. size box macaroni
     ScaleMultiply byReset
     See original wording

     1 sn. canned ham, cut in 1 inch squares (large sized noodles) cooked 2 c. sharp cheddar cheese, cut in as directed and drain 1 inch squares 1 reg. size box macaroni

     Mix ham and cheese and macaroni and place in shallow baking dish; set aside. Make 2 cups white sauce, blending butter, flour and milk according to your own recipe. Add to sauce 2 tablespoons horseradish, 1 tablespoon mustard - you may vary this to suit your taste. Blend into ham, cheese, macaroni. Cover with corn flake, bread crumbs. Heat oven to 375 degrees. Bake for 20 - 30 minutes. Serve with green salad. Serves 8-10.

     Yield Serves 8-10 · Temperature 375 degrees · Time 20 - 30 minutes

     White Post Village Cook Book (1986), page 27; contributed by Priscilla White

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

159. HAM ROLLS

     Contributor Anna Bascue Meats

     Chapter Meat (Beef, Pork, Poultry)

     • 1 1/3 cups cooked rice
     • 1 tablespoon butter or margarine
     • 3 tablespoons flour
     • ¾ teaspoon salt
     • 2 cups milk
     • 1 cup shredded Swiss cheese
     • 8 slices thin ham
     • 24-32 slender asparagus spears
     • ¼ cup Parmesan cheese
     • Cooked rice
     See original wording

     1 1/3 cups cooked rice 1 tablespoon butter or margarine 3 tablespoons flour ¾ teaspoon salt 2 cups milk 1 cup shredded Swiss cheese 8 slices thin ham 24-32 slender asparagus spears ¼ cup Parmesan cheese Cooked rice

     Melt butter. Blend in flour and salt. Add milk and cook stirring constantly until thick. Add Swiss cheese and stir until melted. Blend 1 cup of sauce into rice. Spoon equal amount of mixture on narrow end of ham slice and top each with 2-3 asparagus spears and roll ham around filling. Arrange in shallow baking dish. Pour remaining sauce over rolls and sprinkle Parmesan cheese over them. Bake in a 350 degree oven 25-30 minutes.

     Temperature 350 degree oven · Time 25-30 minutes

     Clarke County Cooks, page 97; contributed by Anna Bascue

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

160. HAMBURGER PIE

     Contributor Debbie Riggleman Meats

     Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

     • 1 lb. hamburger
     • 1 medium onion
     • 1/2 c. ketchup
     • 1/2 tsp. salt
     • 1/8 tsp. black pepper
     • 1 can (16 oz.) green beans
     • 3 medium potatoes
     • 1/2 c. milk
     • 1 c. shredded cheddar cheese
     See original wording

     1 lb. hamburger 1 medium onion 1/2 c. ketchup 1/2 tsp. salt 1/8 tsp. black pepper 1 can (16 oz.) green beans 3 medium potatoes 1/2 c. milk 1 c. shredded cheddar cheese

     Preheat oven 350 degrees. Place hamburger in skillet; brown. Stir in onion, salt, pepper and ketchup. Combine green beans with mixture. Let simmer several minutes. Empty into 2 quart casserole dish. Set aside. Boil potatoes until tender; mash and add milk. Put potatoes on top of mixture. Place cheese on potatoes. Bake for 20 to 25 minutes. Ready to eat.

     Temperature 350 degrees · Time 20 to 25 minutes

     White Post Village Cook Book (1986), page 34; contributed by Debbie Riggleman

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

161. HAMBURGER SMOTHERING

     Contributor Dorothy Fowler Meats

     Chapter Meat (Beef, Pork, Poultry)

     • 2 pounds hamburger
     • 1 medium onion, diced or chopped
     • 6-8 ounces Mozzarello or Cheddar cheese, shredded or sliced
     • 2 (10-ounce) packages frozen cauliflower
     • 1 can tomato soup
     • Salt and pepper, to taste
     See original wording

     2 pounds hamburger 1 medium onion, diced or chopped 6-8 ounces Mozzarello or Cheddar cheese, shredded or sliced 2 (10-ounce) packages frozen cauliflower 1 can tomato soup Salt and pepper, to taste

     Brown hamburger and onions, salt and pepper. Cook cauliflower in boiling water for 5 minutes. Drain well. In a 2½-quart baking dish, put a layer of hamburger, then half the cheese and all the cauliflower. Spread about 1/3 of the tomato soup over the cauliflower. Then put another layer of hamburger, cheese, and the rest of the tomato soup over the top. Bake at 350 degrees for about 45 minutes.

     Temperature 350 degrees · Time 45 minutes

     Clarke County Cooks, page 91; contributed by Dorothy Fowler

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

162. HARVEY HOUSE CABBAGE

     Contributor Louise Buckley Vegetables

     Chapter Vegetables

     • 1 large head cabbage
     • 2 onions, sliced
     • 2 c. sugar on mixture
     • Boil in pan:
     • 1 c. vinegar
     • 1 Tbsp sugar
     • 1 tsp. celery seed
     • 1 tsp. dry mustard
     • 3/4 c. oil
     • 1 tsp. salt
     See original wording

     1 large head cabbage 2 onions, sliced 2 c. sugar on mixture Boil in pan: 1 c. vinegar 1 Tbsp, sugar 1 tsp. celery seed 1 tsp. dry mustard 3/4 c. oil 1 tsp. salt

     Pour over cabbage. Store in refrigerator. Stir well. Will keep for 1 month.

     White Post Village Cook Book (1986), page 35; contributed by Louise Buckley

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

163. HOLIDAY APPETIZER PIE

     Contributor Alice L. Reber Appetizers

     Chapter Appetizers

     • 1 (8-ounce) package cream cheese, softened
     • 2 tablespoons milk
     • 1 (2½-ounce) jar snipped dried beef
     • 2 tablespoons instant onion
     • 2 tablespoons finely chopped green pepper
     • 1/8 teaspoon pepper
     • ½ cup sour cream
     • ¼ cup chopped walnuts or pecans
     See original wording

     1 (8-ounce) package cream cheese, softened 2 tablespoons milk 1 (2½-ounce) jar snipped dried beef 2 tablespoons instant onion 2 tablespoons finely chopped green pepper 1/8 teaspoon pepper ½ cup sour cream ¼ cup chopped walnuts or pecans

     Mix cream cheese and milk. Stir in dried beef, instant onion, green pepper, pepper, and sour cream. Spoon into 8-inch pie plate or shallow baking dish. Sprinkle with nuts. Bake at 350 degrees for 15-20 minutes. Serve as a dip for crackers.

     Temperature 350 degrees · Time 15-20 minutes

     Clarke County Cooks, page 3; contributed by Alice L. Reber

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

164. HOLIDAY ASPARAGUS

     Contributor Shirley McIntire Vegetables

     Chapter Vegetables

     • 20 oz. chopped frozen asparagus
     • 1 can mushroom soup, undiluted sliced
     • 2 Tbsp milk
     • 1 tsp. Worcestershire sauce
     • 1/4 tsp. salt
     • 1/4 tsp. pepper
     • 8 oz. drained water chestnuts,
     • 2 oz. pimento, drained
     • 4 oz. sliced mushrooms
     • 1 can fried onion rings
     ScaleYieldorMultiply byReset
     See original wording

     20 oz. chopped frozen asparagus 1 can mushroom soup, undiluted sliced 2 Tbsp, milk 1 tsp. Worcestershire sauce 1/4 tsp. salt 1/4 tsp. pepper 8 oz. drained water chestnuts, 2 oz. pimento, drained 4 oz. sliced mushrooms 1 can fried onion rings

     Thaw asparagus and drain. Add water chestnuts, pimento and mushrooms. Pour into 9x13 baking dish (greased). Mix all other ingredients but onions. Pour over asparagus. Cover and refrigerate for 30 minutes or longer. Remove from refrigerator; let stand about 30 minutes. Sprinkle onion rings over top. Bake uncovered at 350 degrees for 25 minutes. About 8 servings.

     Yield 8 servings · Temperature 350 degrees · Time 25 minutes

     White Post Village Cook Book (1986), page 40; contributed by Shirley McIntire

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

165. HOLY BIBLE CAKE

     Contributor Edith Huff Cakes

     Chapter Cakes, Cookies and Icings

     • 1 Kings 4:22
     • 4 1/2 c. fine flour
     • Jeremiah 6:20
     • 2 c. sugar
     • Numbers 17:8
     • 2 c. blanched almonds
     • Leviticus 2:13
     • 1 level tsp. salt
     • Judges 4:19
     • 1/2 c. sweet milk
     • 2 Chronicles 9:9
     • 2 tsp. spices
     • Judges 5:25
     • 1 c. butter
     • 1 Samuel 30:12
     • 2 c. chopped raisins
     • Nahum 3:12
     • 1/2 c. figs, optional
     • 1 Samuel 14:25
     • 2 Tbsp honey
     • Jeremiah 11:11
     • 6 eggs
     • Amos 4:5
     • 2 tsp. baking powder
     See original wording

     1 Kings 4:22 4 1/2 c. fine flour Jeremiah 6:20 2 c. sugar Numbers 17:8 2 c. blanched almonds Leviticus 2:13 1 level tsp. salt Judges 4:19 1/2 c. sweet milk 2 Chronicles 9:9 2 tsp. spices Judges 5:25 1 c. butter 1 Samuel 30:12 2 c. chopped raisins Nahum 3:12 1/2 c. figs, optional 1 Samuel 14:25 2 Tbsp, honey Jeremiah 11:11 6 eggs Amos 4:5 2 tsp. baking powder

     Mix well. Bake slowly at about 350 degrees for 35 - 40 minutes. The cake will keep indefinitely in a covered jar.

     Temperature 350 degrees · Time 35 - 40 minutes

     White Post Village Cook Book (1986), page 55; contributed by Edith Huff

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

166. HOMEMADE LIGHT ROLLS

     Contributor Nola Davis Breads

     Chapter Bread, Rolls, Pies and Pastry

     • 2 Tbsp sugar
     • 1 egg, beaten
     • 2/3 c. milk
     • 1 tsp. salt
     • 2 Tbsp melted shortening
     See original wording

     2 Tbsp, sugar 1 egg, beaten 2/3 c. milk 1 tsp. salt 2 Tbsp, melted shortening

     Dissolve 1 package yeast in 1 cup warm water. Add: Gradually add 4 1/2 cups flour and 2-6 tablespoons milk until dough becomes moist. Dip entire dough batch in melted butter; cover and let rise 1 1/2 hours in warm place. Roll out and make your choice of the shape of the rolls. Let rise again 1 1/2 hours. Bake in 47 5 degree preheated oven.

     The ingredient list and directions were corrected by hand against the book page, where our scan read part of the method as ingredients. The temperature not shown: garbled in our scan. Page 43 of the book has the recipe as printed.

     White Post Village Cook Book (1986), page 43; contributed by Nola Davis

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

167. HONEY WHOLE WHEAT BREAD

     Contributor Sharon Warfield Breads

     Chapter Bread, Rolls, Pies and Pastry

     • 3 c. whole wheat flour
     • 1 Tbsp salt
     • 1/2 c. nonfat dry milk
     • 2 pkg. active dry yeast
     • Heat:
     • 3 c. water
     • 1/2 c. honey
     • 2 Tbsp oil
     See original wording

     3 c. whole wheat flour 1 Tbsp, salt 1/2 c. nonfat dry milk 2 pkg. active dry yeast Heat: 3 c. water 1/2 c. honey 2 Tbsp, oil

     Combine in large bowl. Pour warm liquid over flour mixture. Mix at low speed 1 minute and medium speed 2 minutes. By hand stir in 1 cup additional whole wheat flour. Then hand mix 4-4 1/2 cups all purpose flour into same. Knead on floured surface 5 minutes. Put in greased bowl; cover; let rise until double. Punch down; divide in half. Shape and place in greased pans. Cover loaves, let rise until double. Bake 375 degrees about 35 - 40 minutes until sounds hollow. Remove from pans; cool on rack.

     Temperature 375 degrees · Time 35 - 40 minutes

     Estimated nutrition

     	Whole recipe
     Calories	2,240
     Protein	76 g
     Carbohydrate	436 g
     Fat	38 g
     Saturated fat	6 g
     Fiber	43 g
     Sugars	172 g
     Sodium	7,330 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Vegetable oil (soybean): "Oil", "salad oil", "cooking oil", Wesson and Crisco oil are counted as soybean salad or cooking oil; the fat profile of the common liquid vegetable oils is close and the source names none more exactly.

     White Post Village Cook Book (1986), page 48; contributed by Sharon Warfield

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

168. HOT BRANDIED FRUIT

     Contributor Elaine Boyd Appetizers

     Chapter Appetizers, Pickles and Relish

     • 30 oz. can apricot halves
     • 29 oz. peach halves
     • 10 oz. jar cherries
     • 3/4 c. brown sugar
     • 10 whole cloves
     • 29 oz. can pear halves
     • 20 oz. can pineapple slices
     • 1/2 c. butter
     • 1/2 c. brandy
     • 4 sticks cinnamon
     ScaleMultiply byReset
     See original wording

     30 oz. can apricot halves 29 oz. peach halves 10 oz. jar cherries 3/4 c. brown sugar 10 whole cloves 29 oz. can pear halves 20 oz. can pineapple slices 1/2 c. butter 1/2 c. brandy 4 sticks cinnamon

     Drain fruit; combine juices. Stir well and set aside one cup of fruit juice mixture. Melt butter; add sugar and stir until smooth. Add reserved juice, brandy and spices and stir. Bake 350 degrees for 30 minutes. Serves 8 - 10.

     Yield Serves 8 - 10 · Temperature 350 degrees · Time 30 minutes

     White Post Village Cook Book (1986), page 1; contributed by Elaine Boyd

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

169. HOT CHOCOLATE MIX

     Contributor Sharon Warfield Beverages

     Chapter Beverages and Miscellaneous

     • 8 qt. box powdered milk
     • 2 lb. can Hersheys Quick
     • 11 oz. jar coffee creamer
     See original wording

     8 qt. box powdered milk 2 lb. can Hersheys Quick 11 oz. jar coffee creamer

     Mix all well. Use 1/3 cup mix for 1 cup cocoa.

     White Post Village Cook Book (1986), page 88; contributed by Sharon Warfield

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

170. HOT CRAB SPREAD

     Contributor Charlotte Payne Appetizers

     Chapter Appetizers, Pickles and Relish

     • 1 - 8 oz. pkg. cream cheese
     • 1 onion (medium), chopped
     • 1 tsp. milk, if needed
     • 1 can crab meat
     • 2 Tbsp horseradish
     See original wording

     1 - 8 oz. pkg. cream cheese 1 onion (medium), chopped 1 tsp. milk, if needed 1 can crab meat 2 Tbsp, horseradish

     Temperature 350 degrees · Time 15 minutes

     The directions not shown: garbled in our scan. Page 2 of the book has the recipe as printed.

     White Post Village Cook Book (1986), page 2; contributed by Charlotte Payne

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

171. HOT MILK CAKE

     Contributor Dotty Butler Cakes

     Chapter Cakes, Cookies and Icings

     • 4 eggs
     • 1 c. milk
     • 2 c. flour
     • 1 tsp. vanilla
     • 2 c. sugar
     • 1/4 lb. butter
     • 2 tsp. baking powder
     See original wording

     4 eggs 1 c. milk 2 c. flour 1 tsp. vanilla 2 c. sugar 1/4 lb. butter 2 tsp. baking powder

     Put milk and butter on stove and let come to a boil. Beat eggs well and add sugar and beat well. Add flour and baking powder sifted together. Add milk, butter mixture and vanilla. Bake 325 degrees for 1 hour in a greased and floured tube pan.

     Temperature 325 degrees · Time 1 hour

     Estimated nutrition

     	Whole recipe
     Calories	3,720
     Protein	60 g
     Carbohydrate	607 g
     Fat	121 g
     Saturated fat	69 g
     Fiber	7 g
     Sugars	414 g
     Sodium	2,100 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • Whole milk: "Milk" with no other word is counted as whole milk (3.25% milkfat); the source gives no fat level.
     • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
     • Vanilla extract: Pure vanilla extract; the book does not say imitation.
     • Granulated sugar: "Sugar" with no other word is granulated white sugar.
     • Butter, salted: Salted butter where the line does not say unsalted. "Butter or margarine" and "butter or shortening" are counted as butter: where a line offers alternatives, the first-named is used.
     • Baking powder: Double-acting (sodium aluminum sulfate), the common household type.

     White Post Village Cook Book (1986), page 60; contributed by Dotty Butler

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

172. HOT PERCOLATOR PUNCH

     Contributor Elaine Boyd Beverages

     Chapter Beverages and Miscellaneous

     • 3 c. unsweetened pineapple
     • juice
     • 3 c. cranberry juice cocktail
     • 1 1/2 c. water
     • 1/3 c. firmly packed brown sugar
     • (can use less)
     • 2 lemon slices
     • 1 or 2 sticks cinnamon, broken
     • 1 1/2 tsp. whole cloves
     See original wording

     3 c. unsweetened pineapple juice 3 c. cranberry juice cocktail 1 1/2 c. water 1/3 c. firmly packed brown sugar (can use less) 2 lemon slices 1 or 2 sticks cinnamon, broken 1 1/2 tsp. whole cloves

     Pour first 3 ingredients into 12 cup percolator. Place remaining ingredients in basket. Perk and serve with cinnamon stirrers.

     White Post Village Cook Book (1986), page 88; contributed by Elaine Boyd

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

173. HUMMINGBIRD CAKE

     Contributor Linda Tumblin Cakes

     Chapter Cakes, Cookies and Icings

     • 3 c. all purpose flour
     • 1 c. sugar
     • 1 c. brown sugar
     • 1 1/2 tsp. vanilla
     • 1/2 tsp. nutmeg
     • 1 1/2 c. oil
     • 4 mashed bananas
     • 3 eggs
     • 1 tsp. salt
     • 1 tsp. baking soda
     • 1 tsp. cinnamon
     • 1/2 c. nuts
     • 1-8 oz. can undrained crushed
     • pineapple
     • Cream Cheese Icing:
     • 8 oz. soft cream cheese
     • 1/4 lb. butter or margarine
     • 1 lb. box confectioners sugar
     • 1 tsp. vanilla
     See original wording

     3 c. all purpose flour 1 c. sugar 1 c. brown sugar 1 1/2 tsp. vanilla 1/2 tsp. nutmeg 1 1/2 c. oil 4 mashed bananas 3 eggs 1 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 1/2 c. nuts 1-8 oz. can undrained crushed pineapple Cream Cheese Icing: 8 oz. soft cream cheese 1/4 lb. butter or margarine 1 lb. box confectioners sugar 1 tsp. vanilla

     Mix all ingredients together by hand, beating the eggs and bananas together before adding oil and sugar. Bake in greased and floured tube or bundt pan at 300 degrees for 1 hour 30 minutes. Cake will crack on top. Cool in pan 1 hour before removing. Cake should be stored in refrigerator and can be served with or without cream cheese icing. Cream butter and cheese; add sugar, vanilla and mix until smooth. This cake has great texture, but caution as it is very rich. Kirstin Blacks' cream cheese icing is the same as above except the amount is doubled.

     Temperature 300 degrees · Time 1 hour 30 minutes

     White Post Village Cook Book (1986), page 62; contributed by Linda Tumblin

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

174. HUMMINGBIRD CAKE

     Contributor Kirstin Black Cakes

     Chapter Cakes, Cookies and Icings

     • 3 c. all purpose flour
     • 1 tsp. soda
     • 1 tsp. cinnamon
     • 1 1/2 c. vegetable oil
     • 8 oz. crushed pineapple
     • 2 c. chopped bananas
     • 2 c. sugar
     • 1 tsp. salt
     • 3 eggs, beaten
     • 1 1/2 tsp. vanilla
     • 2 c. chopped pecans (divided equally)
     See original wording

     3 c. all purpose flour 1 tsp. soda 1 tsp. cinnamon 1 1/2 c. vegetable oil 8 oz. crushed pineapple 2 c. chopped bananas 2 c. sugar 1 tsp. salt 3 eggs, beaten 1 1/2 tsp. vanilla 2 c. chopped pecans (divided equally)

     Combine ingredients in large mixing bowl; add eggs and oil. Stir until moist. Do not beat. Stir in vanilla, pineapple, bananas and 1 cup pecans. Spoon batter into 3 well greased and floured 9 inch pans. Bake 350 degrees for 25 - 30 minutes. Remove from pans and cool. Spread frosting between layers and top, sides. Sprinkle top and sides with 1 cup pecans.

     Temperature 350 degrees · Time 25 - 30 minutes

     Estimated nutrition

     	Whole recipe
     Calories	8,090
     Protein	83 g
     Carbohydrate	859 g
     Fat	504 g
     Saturated fat	70 g
     Fiber	46 g
     Sugars	498 g
     Sodium	3,820 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
     • Baking soda: "Soda" in a baking ingredient list is baking soda.
     • Vegetable oil (soybean): "Oil", "salad oil", "cooking oil", Wesson and Crisco oil are counted as soybean salad or cooking oil; the fat profile of the common liquid vegetable oils is close and the source names none more exactly.
     • Pineapple, canned, crushed, juice pack: Canned crushed pineapple, juice pack, solids and liquids. The book rarely says drained and never says syrup; heavy-syrup pack would add about 45 kcal per cup.
     • Bananas: A banana with no size is medium.
     • Granulated sugar: "Sugar" with no other word is granulated white sugar.
     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • Vanilla extract: Pure vanilla extract; the book does not say imitation.

     White Post Village Cook Book (1986), page 62; contributed by Kirstin Black

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

175. ICE CREAM TREASURE SQUARES

     Contributor Janet Lofton Other desserts

     Chapter Desserts

     • Mix:
     • 2 c. Rice Krispies, slightly crushed
     • 1/2 c. chopped pecans
     • 1/2 c. toasted coconut (flake)
     • 1/2 c. light brown sugar
     • 1/3 c. margarine, melted
     See original wording

     Mix: 2 c. Rice Krispies, slightly crushed 1/2 c. chopped pecans 1/2 c. toasted coconut (flake) 1/2 c. light brown sugar 1/3 c. margarine, melted

     Press 1/2 of above mixture in bottom of 9 x 9 x 2 pan. Chill. Stir 1 quart vanilla ice cream until softened enough to spread. Spoon over top of crust. Top with remaining mixture and freeze. Cut in squares and serve.

     White Post Village Cook Book (1986), page 84; contributed by Janet Lofton

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

176. IMPOSSIBLE PIE

     Contributor Catherine Bolden Pies and pastries

     Chapter Bread, Rolls, Pies and Pastry

     • 4 eggs, beaten
     • 1/2 c. flour
     • 1 3/4 c. sugar
     • 1/2 tsp. vanilla
     • 1 stick margarine
     • 2 c. milk
     • 1/4 tsp. salt
     • 1 1/4 c. coconut
     • 1/2 tsp. baking powder
     See original wording

     4 eggs, beaten 1/2 c. flour 1 3/4 c. sugar 1/2 tsp. vanilla 1 stick margarine 2 c. milk 1/4 tsp. salt 1 1/4 c. coconut 1/2 tsp. baking powder

     Mix altogether and pour into ungreased 10 inch pie tin. Bake at 375 degrees for about 40 minutes. Pie forms it's own crust.

     Temperature 375 degrees · Time 40 minutes

     Estimated nutrition

     	Whole recipe
     Calories	3,470
     Protein	51 g
     Carbohydrate	479 g
     Fat	156 g
     Saturated fat	61 g
     Fiber	12 g
     Sugars	414 g
     Sodium	2,480 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
     • Granulated sugar: "Sugar" with no other word is granulated white sugar.
     • Vanilla extract: Pure vanilla extract; the book does not say imitation.
     • Margarine, stick, with salt: Regular 80% fat stick margarine with salt.
     • Whole milk: "Milk" with no other word is counted as whole milk (3.25% milkfat); the source gives no fat level.
     • Coconut, sweetened flaked: Sweetened flaked coconut from a package, the form sold for baking.
     • Baking powder: Double-acting (sodium aluminum sulfate), the common household type.

     White Post Village Cook Book (1986), page 49; contributed by Catherine Bolden

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

177. JOHNNY MARZETH

     Contributor Janet Lofton Meats

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 1 lb. lean ground beef
     • 1 medium onion, chopped fine
     • 1 clove garlic
     • salt and pepper
     • 2 c. cooked shell macaroni
     • 1 lb. can tomatoes, mashed slightly
     • 2-8 oz. cans tomato sauce
     • 1/4 tsp. sweet basil
     • 1/4 tsp. oregano
     • 1/4 c. Parmesan cheese
     See original wording

     1 lb. lean ground beef 1 medium onion, chopped fine 1 clove garlic salt and pepper 2 c. cooked shell macaroni 1 lb. can tomatoes, mashed slightly 2-8 oz. cans tomato sauce 1/4 tsp. sweet basil 1/4 tsp. oregano 1/4 c. Parmesan cheese

     Mix all ingredients together and put in baking dish. Top with cheese and bake at 350 degrees for 1 hour.

     Temperature 350 degrees · Time 1 hour

     White Post Village Cook Book (1986), page 22; contributed by Janet Lofton

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

178. Kitchen Sink Bread

     Contributor Locke's Mill Breads

     Category Bread & Muffin Recipes

     • 1 ½ Pounds Locke’s Mill Whole Wheat Flour or a Combination of Gluten Flours (Spelt, Kamut, Freekeh, Rye or Barley)
     • 1 ½ Pounds Gluten-Free Flours (Oat, Buckwheat, Amaranth, Quinoa etc.)
     • ½ Teaspoon salt
     • 2 Tablespoons Softened Lard or Sweet Butter
     • 2 ½ Teaspoons Instant Yeast
     • 2 ¼ Cups warm water (105-110° F)
     • ¹⁄3 Cup Honey, Molasses or Malt Syrup
     • 1 Cup Cooked Whole-Grain Cereal (any grains — NOT instant)
     • Lard or Butter for bowl and two bread pans
     • Quick-Cooking Oats or Soft Seeds for loaf tops
     ScaleYieldorMultiply byReset
     See original wording

     1 ½ Pounds Locke’s Mill Whole Wheat Flour or a Combination of Gluten Flours (Spelt, Kamut, Freekeh, Rye or Barley) 1 ½ Pounds Gluten-Free Flours (Oat, Buckwheat, Amaranth, Quinoa etc.) ½ Teaspoon salt 2 Tablespoons Softened Lard or Sweet Butter 2 ½ Teaspoons Instant Yeast 2 ¼ Cups warm water (105-110° F) ¹⁄3 Cup Honey, Molasses or Malt Syrup 1 Cup Cooked Whole-Grain Cereal (any grains — NOT instant) Lard or Butter for bowl and two bread pans Quick-Cooking Oats or Soft Seeds for loaf tops

     Mix together flours and salt in a large bowl. Combine lard/butter, yeast, and water in another bowl, then stir in honey/molasses/malt and cereal. Pour into flour mixture and mix well by hand or with an electric mixer. If dough is too stiff, add water a few teaspoons at a time until dough starts to pull away from mixing bowl. If making by hand, turn out dough onto a floured surface and knead, adding just enough flour to make a soft, elastic dough. If using an electric mixer, mix on medium speed until dough pulls away from sides of bowl. If dough is very sticky, add a little more flour and mix. Transfer the dough to a bowl lightly greased with lard or butter, cover it, and let it rise until doubled. Gently deflate the dough, transfer it to a work surface, divide it in half, and shape it into two loaves. Place the loaves in lightly greased loaf pans, top with oats or seeds if desired, and cover the pans loosely with lightly greased plastic wrap or reusable covers. Let rise until dough reaches tops of pans. Toward the end of the rising time, preheat oven to 375° F and place a rack in lower third. Bake for 30-35 minutes. Remove the bread from the oven, let it rest for 10 minutes, then turn out onto a rack to cool. Baste with butter if desired. Do not add more flour than necessary or loaf will be dry.

     Yield Makes 2 Loaves

     Published on the Locke's Mill site. Locke's Mill is a restored Certified Organic gristmill on the Shenandoah in Clarke County, in a building dating to 1876 and certified USDA Organic in 2017. It is a separate business from Locke Store, the Millwood general store whose recipes also appear on this page; the two share the Locke name and the mill's own pages assert no relationship between them. The site prints no cook's name, so each recipe is credited to the mill.

     Locke's Mill; contributed by Locke's Mill

     Source page lockesmillgrains.com

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

179. KOSHER DILL PICKLE

     Contributor Frances Travers Sauces and condiments

     Chapter Food Preservation

     • 8 cloves garlic
     • 4 teaspoons pickle spices
     • 8 whole cloves
     • 4 teaspoons mustard seed
     • 4 pieces alum, the size of a pea
     • Dill - 8 or more flower heads
     • 1½ quarts vinegar
     • 2 cups water
     • ¼ cup coarse salt
     • ½ peck 3-inch cucumbers
     ScaleYieldorMultiply byReset
     See original wording

     8 cloves of garlic 4 teaspoons pickle spices 8 whole cloves 4 teaspoons mustard seed 4 pieces of alum, the size of a pea Dill - 8 or more flower heads 1½ quarts vinegar 2 cups water ¼ cup coarse salt ½ peck 3-inch cucumbers

     Put in each quart jar, 2 cloves of garlic, 1 teaspoon pickle spices, 2 whole cloves, 1 teaspoon mustard seed, alum the size of a pea, 2 or more dill flower heads. Pack cucumbers in jar. Bring to boil 1½ quarts vinegar, 2 cups water, and ¼ cup coarse salt. Fill jar with mixture and seal. After 6 days, they are ready to eat.

     Yield 4 quarts

     Clarke County Cooks, page 82; contributed by Frances Travers

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

180. LAMBCASSEROLE

     Contributor Laura Wedlock Meats

     Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

     • 3 c. lamb
     • 1 1/2 tsp. grated garlic
     • 1 1/2 tsp. curry powder
     See original wording

     3 c. lamb 1 1/2 tsp. grated garlic 1 1/2 tsp. curry powder

     Cook either mashed potatoes or rice and put in greased casserole. Brown lamb and mix with garlic and curry powder and put on top of potatoes or rice. Pour milk or broth or one half milk and one half broth over mixture. Bake until done.

     White Post Village Cook Book (1986), page 31; contributed by Laura Wedlock

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

181. LASAGNA CASSEROLE

     Contributor Mary Frances Crim Pasta and rice

     Chapter Casseroles

     • 10 ounce package lasagna noodles
     • Meat Sauce:
     • 1 pound hamburger
     • 1 clove garlic, minced
     • 1 tablespoon basil leaves
     • 1½ teaspoons salt
     • 2 cups tomatoes (canned)
     • 2 (6-ounce) cans tomato paste
     • Cheese Filling:
     • 3 cups fresh creamy cottage cheese
     • ½ cup grated Parmesan cheese
     • 2 tablespoons parsley flakes
     • 2 beaten eggs
     • ½ teaspoon pepper
     • 2 teaspoons salt
     • 1 pound Mozzarella cheese, sliced thin
     See original wording

     10 ounce package lasagna noodles Meat Sauce: 1 pound hamburger 1 clove garlic, minced 1 tablespoon basil leaves 1½ teaspoons salt 2 cups tomatoes (canned) 2 (6-ounce) cans tomato paste Cheese Filling: 3 cups fresh creamy cottage cheese ½ cup grated Parmesan cheese 2 tablespoons parsley flakes 2 beaten eggs ½ teaspoon pepper 2 teaspoons salt 1 pound Mozzarella cheese, sliced thin

     Brown meat slowly, pour off fat, then add remaining ingredients. Simmer uncovered ½ hour. Stir now and then. Cook 10-ounce lasagna noodles until tender in large amount of boiling water for 15-20 minutes. Drain and rinse in cold water. Cheese filling: Mix first 6 ingredients. Place half the cooked noodles in 9x13-inch baking dish and spread with half cheese filling. Then cover with half the Mozzarella cheese and half the meat sauce. Repeat layers. Bake at 375 degrees for 30 minutes. Let stand for 10 minutes before cutting.

     Temperature 375 degrees · Time 30 minutes

     Clarke County Cooks, page 25; contributed by Mary Frances Crim

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

182. LAYERED GROUND BEEF CASSEROLE

     Contributor Catherine McIntire Meats

     Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

     • 1 1/2 lb. lean ground beef
     • 2 tsp. sugar
     • 8 oz. can tomato sauce
     • pepper to taste
     • 1 c. dairy sour cream
     • 6 green onions with tops, chopped, cooked and drained or 1/2 c. diced onion
     • 1 c. grated sharp cheddar cheese
     • 1 tsp. salt
     • 16 oz. can tomatoes
     • 2 cloves garlic, crushed or 1/2 tsp. garlic powder
     • 1 pkg. egg noodles (5 oz.),
     • 3 oz. pkg. cream cheese, softened
     See original wording

     1 1/2 lb. lean ground beef 2 tsp. sugar 8 oz. can tomato sauce pepper to taste 1 c. dairy sour cream 6 green onions with tops, chopped, cooked and drained or 1/2 c. diced onion 1 c. grated sharp cheddar cheese 1 tsp. salt 16 oz. can tomatoes 2 cloves garlic, crushed or 1/2 tsp. garlic powder 1 pkg. egg noodles (5 oz.), 3 oz. pkg. cream cheese, softened

     Preheat oven to 325 degrees. Cook meat in large skillet until browned. Drain off fat. Add salt, sugar, tomatoes, tomato sauce, garlic and pepper and simmer over low heat 5-10 minutes. Combine noodles with sour cream, cream cheese and onion. Arrange meat mixture and noodle mixture in alternate layers in a 2 quart casserole. Top with grated cheese and bake 25 minutes.

     Temperature 325 degrees · Time 25 minutes

     White Post Village Cook Book (1986), page 28; contributed by Catherine McIntire

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

183. LAYERED LETTUCE SALAD

     Contributor Shirley McIntire Salads

     Chapter Soups, Salads, Dressings and Sauces

     • 1 c. chopped celery
     • 4 hard boiled eggs
     • 1/2 c. diced onion
     • 1 or 2 cans sliced water chestnuts, drained
     • 10 oz. frozen peas, thawed and drained
     • 1 diced green pepper
     See original wording

     1 c. chopped celery 4 hard boiled eggs 1/2 c. diced onion 1 or 2 cans sliced water chestnuts, drained 10 oz. frozen peas, thawed and drained 1 diced green pepper

     Shred by fingers 1 head lettuce and line bottom of 9 x 13 dish. Add: Add 1 pound chopped cooked shrimp or 2 cans small shrimp, drained. Topping at least 2 1/2 cups mayonnaise mixed with 2 tablespoons sugar; mix well. Spread mayonnaise on top of vegetables; be careful and don't gob up vegetables. Make sure to seal to all sides of dish with mayonnaise. Cover; refrigerate overnight. Keeps several days. Sprinkle top with sharp cheddar cheese if desired.

     Note: Crab, lobster or bacon may be used.

     The ingredient list was corrected by hand against the book page, where our scan ran the printed columns together.

     White Post Village Cook Book (1986), page 8; contributed by Shirley McIntire

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

184. LEMON FLUFF

     Contributor Eleanor Lloyd Other desserts

     Chapter Desserts

     • 1 c. flour
     • 1/2 c. chopped pecans
     • 1 stick margarine, softened
     • 1 c. dessert topping
     • 1 c. confectioners sugar
     • 8 oz. cream cheese, softened
     See original wording

     1 c. flour 1/2 c. chopped pecans 1 stick margarine, softened 1 c. dessert topping 1 c. confectioners sugar 8 oz. cream cheese, softened

     Mix well; layer into bottom of pan (makes a very thin layer). Bake for 15 minutes at 375 degrees - cool. While cooling, mix together: Spread over first layer. Mix together 2 boxes lemon instant pudding with 3 cups cold milk until it starts to thicken. Layer over second layer. Top with layer of dessert topping. Refrigerate. May be prepared a day in advance. It keeps its shape well after coming out of refrigerator and setting on buffet table.

     Temperature 375 degrees · Time 15 minutes

     White Post Village Cook Book (1986), page 82; contributed by Eleanor Lloyd

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

185. LEMON PARTY PIE

     Contributor Elizabeth Kirkpatrick Pies and pastries

     Chapter Bread, Rolls, Pies and Pastry

     • 1 pkg. Jello lemon pie filling
     • 1/2 or 2/3 c. sugar
     • 1/4 c. water
     • Meringue:
     • 3 egg whites
     • 6 Tbsp sugar
     • 1/2 tsp. lemon extract
     See original wording

     1 pkg. Jello lemon pie filling 1/2 or 2/3 c. sugar 1/4 c. water Meringue: 3 egg whites 6 Tbsp, sugar 1/2 tsp. lemon extract

     Put all the above in saucepan and mix. Add 3 egg yolks, beaten, then add 2 cups water. Set saucepan in water; cook and stir until good and thick. Blend in 2 tablespoons butter and 2 tablespoons lemon juice. Pour into 9 inch baked pie shell. Beat egg whites until foamy. Gradually beat in sugar. Beat until stiff peak. Add lemon extract. Drop over pie filling. Bake in 425 degree oven, 5 to 10 minutes until meringue is lightly brown. Cool.

     Temperature 425 degree · Time 5 to 10 minutes

     White Post Village Cook Book (1986), page 51; contributed by Elizabeth Kirkpatrick

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

186. LEMON PUDDING CAKE

     Contributor Margaret Lawson Cakes

     Chapter Cakes, Cookies and Icings

     • 2 eggs, separated
     • 1/4 c. lemon juice
     • 1 c. sugar
     • 1/4 tsp. salt
     • 1 tsp. grated lemon peel
     • 2/3 c. milk
     • 1/2 c. Gold Medal flour
     See original wording

     2 eggs, separated 1/4 c. lemon juice 1 c. sugar 1/4 tsp. salt 1 tsp. grated lemon peel 2/3 c. milk 1/2 c. Gold Medal flour

     Heat oven to 350 degrees. Beat egg whites until stiff peaks form; set aside. Beat egg yolks; blend in lemon peel and juice; add milk and sugar, flour and salt; beat until smooth. Fold into egg whites. Pour into ungreased 1 quart casserole. Place casserole in pan of very hot water 1 inch deep. Bake 45 - 50 minutes. Serve hot or cold and with whipped cream if desired.

     Temperature 350 degrees · Time 45 - 50 minutes

     White Post Village Cook Book (1986), page 69; contributed by Margaret Lawson

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

187. LIME JELLO SALAD

     Contributor Arlene Ruhl Salads

     Chapter Soups and Salads

     • 1 (9-ounce) can crushed pineapple, drained - save syrup and add cold water to make 1 2/3 cups
     • 2 (3-ounce) packages lime jello
     • 2 cups boiling water
     • 1 (16-ounce) can pears, drained and chopped
     • 1 cup cottage cheese
     See original wording

     1 (9-ounce) can crushed pineapple, drained - save syrup and add cold water to make 1 2/3 cups 2 (3-ounce) packages lime jello 2 cups boiling water 1 (16-ounce) can pears, drained and chopped 1 cup cottage cheese

     Dissolve jello in boiling water. Add cold water/juice mixture. Chill until consistency of unbeaten egg whites. With mixer, cream cottage cheese and add to jello mix. Stir in pineapple and pears. Put in oiled mold and chill to set.

     (This recipe was submitted by Arlene’s daughter-in-law, Mary Ann Ruhl.)

     Clarke County Cooks, page 113; contributed by Arlene Ruhl

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

188. LIME PICKLES

     Contributor Mary Jane Underhill Sauces and condiments

     Chapter Food Preservation

     • 8 pounds cucumbers
     • 2 cups lime
     • 2 gallons water
     • 2 quarts vinegar
     • 9 cups sugar
     • 2 tablespoons salt
     • 1 tablespoon celery seed
     • 1 tablespoon whole cloves
     • 1 tablespoon whole allspice
     • 1 tablespoon cinnamon bark
     ScaleYieldorMultiply byReset
     See original wording

     8 pounds cucumbers 2 cups lime 2 gallons water 2 quarts vinegar 9 cups sugar 2 tablespoons salt 1 tablespoon celery seed 1 tablespoon whole cloves 1 tablespoon whole allspice 1 tablespoon cinnamon bark

     Cut cucumbers ¼-inch thick. Put in crock. Cover with lime. Add water; cover. With plate to hold down, let set 24 hours. Remove and wash several times (3 or 4). Mix vinegar, sugar, salt, celery seed, cloves, allspice, and cinnamon. Pour over cucumbers and set for 3 hours. Boil 30 minutes. Put in jars.

     Yield 5 quarts

     Clarke County Cooks, page 82; contributed by Mary Jane Underhill

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

189. LIME PIE

     Contributor Mary Reid Butler Pies and pastries

     Chapter Bread, Rolls, Pies and Pastry

     • Mix together:
     • 15 oz. can Eagle Brand
     • condensed milk
     • 9 oz. carton Cool Whip
     • 1 small can frozen limeade
     • concentrate
     • few drops green food color
     See original wording

     Mix together: 15 oz. can Eagle Brand condensed milk 9 oz. carton Cool Whip 1 small can frozen limeade concentrate few drops green food color

     Pour into ready made graham cracker crust. Cover and chill a few hours. Can be made day before.

     White Post Village Cook Book (1986), page 52; contributed by Mary Reid Butler

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

190. LIVER SPREAD

     Contributor Anna Larrick Appetizers

     Chapter Appetizers, Pickles and Relish

     • 1 lb. chicken livers
     • 1 medium onion
     • 6 Tbsp margarine
     • 4 hard boiled eggs
     • mayonnaise (just enough to moisten)
     • salt and pepper
     • few drops Tabasco sauce
     See original wording

     1 lb. chicken livers 1 medium onion 6 Tbsp, margarine 4 hard boiled eggs mayonnaise (just enough to moisten) salt and pepper few drops Tabasco sauce

     Saute onions and livers in butter until done. Grind onions, livers and eggs together. Mix in mayonnaise, salt and pepper and Tabasco sauce. Mold in oiled mold or put in a bowl.

     White Post Village Cook Book (1986), page 3; contributed by Anna Larrick

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

191. Locke Store Bartlett Pear Upside Down Cake

     Contributor Monica Beaudoin Cakes

     This recipe is not published by the kitchen it is credited to. It is printed here from an editorial archive that names the cook it came from.

     Category Recipes

     • For The Pears:
     • 1.75 oz unsalted butter
     • 4.5 oz sugar
     • 3 Bartlett pears, sliced lengthwise
     • 1 T honey
     • For The Cake:
     • 5.5 oz unsalted butter
     • 5.5 oz sugar
     • 2 eggs, beaten
     • 3.5 oz all-purpose flour
     • 1.5 tsp baking powder
     • 3.5 oz almond flour
     • 1 tsp vanilla extract
     • 4 oz whole milk
     See original wording

     For The Pears: 1.75 oz unsalted butter 4.5 oz sugar 3 Bartlett pears, sliced lengthwise 1 T honey For The Cake: 5.5 oz unsalted butter 5.5 oz sugar 2 eggs, beaten 3.5 oz all-purpose flour 1.5 tsp baking powder 3.5 oz almond flour 1 tsp vanilla extract 4 oz whole milk

     Preheat the oven to 350°F. Butter 8-9 inch cake tin and prepare pears: Combine sugar and water into a small saucepan, heating slowly until sugar is dissolved. When sugar has completely melted, bring to a boil, and watch until syrup starts to turn to caramel (it will turn golden first). Swish the pan a bit. Once it becomes caramel (you will know by the smell and color), take immediately off the heat and add the butter. Stir once the butter has melted. Pour into buttered pans and place pears, close together and cut side down, on top. To make the cake, cream butter and sugar until pale and fluffy, then add eggs a little at a time, beating well after each addition. Sift together flour and baking powder and stir in almond flour. Add vanilla, then dry ingredients, alternating with milk. Spoon batter over pears and bake for 50 minutes, until knife inserted into center comes out clean. Run a fine knife between the cake and the tin and invert on to a plate. If some pears have stuck to the tin, carefully replace them on the cake. Gently heat the honey. Using a pastry brush or spoon, glaze the top of the cake, allowing the honey to run down the sides. Leave to cool completely before slicing.

     Recipe from Monica Beaudoin, pastry chef at Locke Store, published by VA Foodie (Liz Thomson), December 14, 2018 and updated June 10, 2026. The printed method calls for water that the printed ingredient list does not give a quantity for; both are shown as published. Locke Store is a general store in Millwood, Clarke County. It is a separate business from Locke's Mill, the restored 1876 gristmill whose recipes also appear on this page; the two share the Locke name and neither source asserts a relationship between them.

     Locke Store; contributed by Monica Beaudoin

     Source page vafoodie.com

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

192. Locke’s Mill Grits Recipe

     Contributor Locke's Mill Miscellaneous

     Category Cornmeal & Grits Recipes

     • 1 ½ cups Water
     • ½ cup Milk
     • 4 oz. Unsalted Butter
     • 1 tablespoon Salt
     • 3 tablespoons Sugar (optional; for sweet grits)
     • 1 cup Locke's Mill Grits
     See original wording

     1 ½ cups Water ½ cup Milk 4 oz. Unsalted Butter 1 tablespoon Salt 3 tablespoons Sugar (optional; for sweet grits) 1 cup Locke's Mill Grits

     Place all ingredients (except the grits) in a pot and bring to a simmer. Once simmering, whisk in grits and reduce heat to low. Keep stirring (preferably with a wooden spoon) for about 30 minutes. If the grains aren't fully cooked through by the time they've thickened, add a bit of water. Once grits are tender, serve with additional toppings — like cheese, bacon, scallions, syrup, honey, or more butter — or enjoy as is.

     Published on the Locke's Mill site. Locke's Mill is a restored Certified Organic gristmill on the Shenandoah in Clarke County, in a building dating to 1876 and certified USDA Organic in 2017. It is a separate business from Locke Store, the Millwood general store whose recipes also appear on this page; the two share the Locke name and the mill's own pages assert no relationship between them. The site prints no cook's name, so each recipe is credited to the mill.

     Locke's Mill; contributed by Locke's Mill

     Source page lockesmillgrains.com

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

193. LOCUST HILL BAR B QUE SAUCE

     Contributor Shirley McIntire Sauces and condiments

     Chapter Soups, Salads, Dressings and Sauces

     • 4 Tbsp instant onions
     • 1 Tbsp mustard seed
     • 2 tsp. oregano
     • 1 tsp. pepper
     • 1 tsp. cloves
     • 2 cloves garlic, minced
     • 1 c. water
     • 1/2 c. tarragon vinegar
     • 4 to 6 drops liquid smoke
     • 3 Tbsp brown sugar
     • 1 tsp. hot paprika
     • 1 tsp. chili powder
     • 1/2 tsp. salt
     • 2 bay leaves
     • 1 c. catsup
     • 1/2 c. oil
     • 4 Tbsp. Worcestershire sauce
     • 1 can tomato soup
     See original wording

     4 Tbsp, instant onions 1 Tbsp, mustard seed 2 tsp. oregano 1 tsp. pepper 1 tsp. cloves 2 cloves garlic, minced 1 c. water 1/2 c. tarragon vinegar 4 to 6 drops liquid smoke 3 Tbsp, brown sugar 1 tsp. hot paprika 1 tsp. chili powder 1/2 tsp. salt 2 bay leaves 1 c. catsup 1/2 c. oil 4 Tbsp. Worcestershire sauce 1 can tomato soup

     Mix all and simmer 20 - 30 minutes. Remove bay leaves. Bake on beef ribs, pork or chicken.

     Time 20 - 30 minutes

     White Post Village Cook Book (1986), page 13; contributed by Shirley McIntire

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

194. LOCUST HILL ONION SOUP

     Contributor Shirley McIntire Soups

     Chapter Soups, Salads, Dressings and Sauces

     • 1/4 to 1/2 c. butter
     • small bay leaf
     • salt to taste
     • 4 large onions (about 2 1/2 1b.- I use sliced thin 2 or 3 different kinds),
     • 1/4 to 1/2 c. dry red wine
     • 1/4 tsp. thyme
     • 3 oz. shredded Swiss or Provolone cheese
     • 1 Tbsp flour
     • 1/2 tsp. pepper
     • 2 qt. beef broth (homemade, skim off fat)
     • dash of Worcestershire sauce
     • 8 slices toasted white bread
     • 1/2 c. grated Parmesan cheese
     • 3 beef bouillon cubes
     • 3 oz. shredded Mozzarella or Muenster cheese
     ScaleYieldorMultiply byReset
     See original wording

     1/4 to 1/2 c. butter small bay leaf salt to taste 4 large onions (about 2 1/2 1b.- I use sliced thin 1/4 to 1/2 c. dry red wine 1/4 tsp. thyme 3 oz. shredded Swiss or Provolone cheese 1 Tbsp, flour 1/2 tsp. pepper 2 qt. beef broth (homemade, skim off fat) dash of Worcestershire sauce 2 or 3 different kinds), 8 slices toasted white bread 1/2 c. grated Parmesan cheese 3 beef bouillon cubes 3 oz. shredded Mozzarella or Muenster cheese

     Put butter in Dutch oven over medium heat. Add onions and brown lightly. Stir in flour. Add beef broth and bouillon cubes and seasonings, wine. Simmer about 30 minutes. Ladle into individual bowls, top with toasted bread. Sprinkle with the 3 kinds of cheese, broil 2-4 minutes until cheese melts and turns a little brown. 8 servings.

     Yield 8 servings · Time 30 minutes

     Note: A milder flavor can be obtained by changing to chicken broth and bouillon and white wine. Better if fixed day before and reheated, then add bread and cheese and broil.

     White Post Village Cook Book (1986), page 7; contributed by Shirley McIntire

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

195. LOST GULLY FARM SALAD DRESSING

     Contributor Meridith MacKay Smith Salads

     Chapter Soups, Salads, Dressings and Sauces

     • 1 c. buttermilk or 1/2 yogurt
     • and 1/2 milk
     • 1/4 tsp. garlic powder
     • 1 c. mayonnaise
     • 1 tsp. Italian seasoning
     See original wording

     1 c. buttermilk or 1/2 yogurt and 1/2 milk 1/4 tsp. garlic powder 1 c. mayonnaise 1 tsp. Italian seasoning

     Whisk ingredients together. Keeps well in refrigerator.

     White Post Village Cook Book (1986), page 13; contributed by Meridith MacKay Smith

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

196. LUSCIOUS PORK 'N BEANS

     Contributor Charlotte Payne Vegetables

     Chapter Vegetables

     • 1 can pork 'n beans
     • 1 small onion
     • 2 Tbsp vinegar
     • 3 slices bacon
     • 1 Tbsp brown sugar
     • 2 Tbsp catsup
     See original wording

     1 can pork 'n beans 1 small onion 2 Tbsp, vinegar 3 slices bacon 1 Tbsp, brown sugar 2 Tbsp, catsup

     Mix all ingredients and simmer on range for 30 to 35 minutes. Or bake at 300 degrees for 2 hours.

     White Post Village Cook Book (1986), page 38; contributed by Charlotte Payne

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

197. MACARONI AND TOMATO BAKE

     Contributor Dorothy Larrick Vegetables

     Chapter Vegetables

     • 1 (16 oz.) box macaroni
     • 1 large can whole tomatoes
     • 16 slices American cheese
     • dash salt and pepper
     • 2 Tbsp sugar
     See original wording

     1 (16 oz.) box macaroni 1 large can whole tomatoes 16 slices American cheese dash salt and pepper 2 Tbsp, sugar

     Cook and drain macaroni. Drain tomatoes (reserve juice). Cut tomatoes up. Layer into a baking dish: 1/2 macaroni, then 1/2 tomatoes; add sugar, salt and pepper and 1/2 tomatoes juice. Place 8 slices of cheese now. Add remaining ingredients in order again. Top with remaining cheese slices. Add remaining juice. Bake at 350 degrees for 30 minutes or until brown.

     Temperature 350 degrees · Time 30 minutes

     White Post Village Cook Book (1986), page 39; contributed by Dorothy Larrick

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

198. Marshmallow Pavlova

     Contributor Michelle Lackey, Pitmaster for Hog-It-Up BBQ (Bluemont, VA) Desserts

     Community context Bluemont, Clarke County — Hog-It-Up BBQ LLC has operated from Bluemont since 2000 (food truck / competition team); brick-and-mortar restaurant since 2022 in Winchester on N. Loudoun Street.

     Category Desserts

     • 4 egg whites
     • 1 cup fine sugar
     • 1/2 tsp vanilla
     • 3/4 tsp white vinegar
     See original wording

     4 egg whites 1 cup fine sugar 1/2 teaspoon vanilla 3/4 teaspoon white vinegar

     Beat the egg whites until soft peaks form; slowly add the sugar and beat until dissolved, until you can't feel the sugar granules between your fingers. Add vanilla and vinegar and beat for 1 minute only to combine the mixture; it will be nice and thick. Line a baking tray with lightly greased greaseproof paper; dust lightly with cornstarch. Mark a 7" circle on the paper. Spoon the meringue into the circle, spread to the edge, building the sides up to about 3" in height. Carefully smooth the sides and top of the pavlova. Bake in a very slow oven (250°F) for about 1½ hours; the pavlova should be firm to the touch. Turn off the heat and cool the pavlova in the oven, with the door ajar. When the pavlova is cold, decorate with sweetened whipped cream (not the stuff in a can) and any fresh fruit you like.

     Temperature 250°F · Time about 1½ hours

     Estimated nutrition

     	Whole recipe
     Calories	850
     Protein	14 g
     Carbohydrate	201 g
     Fat	0 g
     Saturated fat	0 g
     Fiber	0 g
     Sugars	201 g
     Sodium	220 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Granulated sugar: "Sugar" with no other word is granulated white sugar.
     • Vanilla extract: Pure vanilla extract; the book does not say imitation.
     • Vinegar, distilled: "Vinegar" with no other word is distilled white vinegar.

     A note not shown: a personal headnote, which these cards leave out.

     Contributed to OurClarke; contributed by Michelle Lackey, Pitmaster for Hog-It-Up BBQ (Bluemont, VA)

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. 17 USC § 102(b) excludes procedures, processes, and methods of operation from copyright protection.

199. MEAT LOAF CASSEROLE

     Contributor Susanne Thomas Meats

     Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

     • 1 Tbsp cut onion sprinkled with
     • 4 c. thinly sliced potatoes
     • (par boiled)
     • 1 tsp. pepper
     • Mix:
     • 1 lb. hamburger
     • 3/4 c. milk
     • 1/2 c. cracker crumbs
     • 1/4 c. catsup
     • 1/4 c. cut onions
     • 1 tsp. salt
     • 1/4 tsp. pepper
     See original wording

     1 Tbsp, cut onion sprinkled with 4 c. thinly sliced potatoes (par boiled) 1 tsp. pepper Mix: 1 lb. hamburger 3/4 c. milk 1/2 c. cracker crumbs 1/4 c. catsup 1/4 c. cut onions 1 tsp. salt 1/4 tsp. pepper

     Arrange evenly in greased 2 quart baking dish. Spread evenly over potatoes and bake 1 hour at 350 degrees.

     Temperature 350 degrees · Time 1 hour

     White Post Village Cook Book (1986), page 30; contributed by Susanne Thomas

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

200. MEAT LOAF FOR 80

     Contributor Mary Ballowe Meats

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 7 c. dry bread crumbs
     • 16 lb. hamburger
     • 30 Tbsp brown sugar
     • 2 1/2 c. grated onions
     • 1 1/2 tsp. pepper
     • 3 c. catsup
     • 10 c. sweet milk
     • 21 eggs
     • 2 1/2 tsp. nutmeg
     • 10 1/2 tsp. salt
     • 5 tsp. sage
     • 10 tsp. dry mustard
     See original wording

     7 c. dry bread crumbs 16 lb. hamburger 30 Tbsp, brown sugar 2 1/2 c. grated onions 1 1/2 tsp. pepper 3 c. catsup 10 c. sweet milk 21 eggs 2 1/2 tsp. nutmeg 10 1/2 tsp. salt 5 tsp. sage 10 tsp. dry mustard

     Soak bread crumbs in milk. Add meat, beaten eggs, onions, salt, pepper and sage; mix well. In another bowl make sauce by mixing brown sugar, catsup, nutmeg and mustard. Form meat mixture into loaves. Place in pan and pour the sauce mixture over. Bake about 1 hour at 350 degrees.

     Temperature 350 degrees · Time 1 hour

     White Post Village Cook Book (1986), page 24; contributed by Mary Ballowe

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

201. MEAT LOAF FOR TWO

     Contributor Susan Jones Meats

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 1 envelope Lipton onion
     • Cup of Soup
     • 1/2 c. soft bread crumbs
     • 2 Tbsp catsup
     • 3/4 lb. ground beef
     • 1 egg
     See original wording

     1 envelope Lipton onion Cup of Soup 1/2 c. soft bread crumbs 2 Tbsp, catsup 3/4 lb. ground beef 1 egg

     Preheat oven to 350 degrees. Combine ingredients. In shallow baking pan, shape into loaf. Bake 40 minutes or until done.

     Temperature 350 degrees · Time 40 minutes

     White Post Village Cook Book (1986), page 24; contributed by Susan Jones

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

202. MEXICALI CASSEROLE

     Contributor Susan Belford Miscellaneous

     Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

     • 1 lb. ground beef
     • 3/4 c. green pepper
     • 3/4 c. onions
     • 1 Tbsp butter
     • 1 1/2 tsp. salt
     • 1/2 c. ripe chopped olives
     • 6 oz. tomato sauce
     • 4 oz. mushrooms
     • 1 c. shredded cheddar cheese
     • 1 tsp. chili powder
     • 17 oz. creamed corn
     • 8 oz. (4 - 5 c. cooked) Munchen mullers noodles
     ScaleYieldorMultiply byReset
     See original wording

     1 lb. ground beef 3/4 c. green pepper 3/4 c. onions 1 Tbsp, butter 1 1/2 tsp. salt 1/2 c. ripe chopped olives 6 oz. tomato sauce 4 oz. mushrooms 1 c. shredded cheddar cheese 1 tsp. chili powder 17 oz. creamed corn 8 oz. (4 - 5 c. cooked) Munchen mullers noodles

     Brown beef, green pepper, onion in butter. Stir in salt, corn, tomato sauce, mushrooms and cheese. Add chili powder. Cook noodles; drain and add to beef mixture. Pour into 2 1/2 quart casserole. Cover and bake 350 degrees for 45 minutes. 8 servings.

     Yield 8 servings · Temperature 350 degrees · Time 45 minutes

     The ingredient list was corrected by hand against the book page, where our scan dropped a line the book prints.

     White Post Village Cook Book (1986), page 28; contributed by Susan Belford

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

203. MEXICAN CHICKEN

     Contributor Winkle MacKay Smith Meats

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 1/2 c. chopped onion
     • 1 chicken, cut up
     • 1/2 tsp. garlic salt
     • 1 c. chicken stock
     • 1 c. raisins
     • 2 tsp. cinnamon
     • 3 Tbsp butter
     • 1/2 c. sherry
     See original wording

     1/2 c. chopped onion 1 chicken, cut up 1/2 tsp. garlic salt 1 c. chicken stock 1 c. raisins 2 tsp. cinnamon 3 Tbsp, butter 1/2 c. sherry

     Sprinkle chicken with garlic salt. Brown on one side, turn, add raisins and cinnamon, onions; mix chicken stock with sherry; add to chicken; cover and cook slowly for 30 minutes. Serve with rice.

     Time 30 minutes

     White Post Village Cook Book (1986), page 16; contributed by Winkle MacKay Smith

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

204. Michael Oak's Family-Size Apple Crisp

     Contributor Michael Oak, Berryville Desserts

     Community context Contemporary — Michael Oak is a Berryville, Clarke County resident (since 2016; principal of Michael Oak Advisors).

     Category Desserts

     • Topping:
     • 2 cups all-purpose flour (topping)
     • 2 cups quick oats (topping)
     • 2 cups brown sugar, lightly packed (topping)
     • 2 sticks butter, room temperature, cut into 1-inch cubes (topping)
     • 1/2 tsp salt (topping)
     • Filling:
     • 8-12 Macintosh apples, about 4 lb, to fill a 9x13 pan 3/4 full once peeled and sliced (filling)
     • 1 cup sugar (filling)
     • 1 tbsp cinnamon, to taste (filling)
     • 1 tbsp lemon juice (filling)
     ScaleYieldorMultiply byReset
     See original wording

     Topping: 2 cups all-purpose flour 2 cups quick oats 2 cups brown sugar (lightly packed) 2 sticks butter, room temperature 1/2 teaspoon salt Filling: 8-12 Macintosh apples (about 4 lb to fill pan 3/4 full once sliced and peeled) 1 cup sugar 1 tablespoon cinnamon (to taste) 1 tablespoon lemon juice

     Topping: add flour, brown sugar, salt, and oats to a bowl. Fold in 1-inch butter cubes with a wooden spoon. Mix until no longer dry, resulting in a chunky/grainy mixture. Filling: peel and core the apples. Cut each apple into eight wedges. Slice wedges into ¼" thick pieces. Mix apples with sugar and cinnamon. Assembly: lay the apple mix into a 9x13 pan and spread evenly. Add the topping over the apples, spread evenly, and lightly pat down. Baking: preheat oven to 400°F. Bake for 40-50 minutes, until at least three sides are bubbling with caramel-colored juice. Cool for 20 minutes. Serve warm with French vanilla ice cream (premium high-fat content).

     Yield 12 servings (family size, 9x13 cake pan) · Temperature 400°F · Time 40-50 minutes

     Topping variations: add chopped walnuts or sliced almonds. Filling variations: add 1 cup fresh cranberries or frozen sweet cherries. Serve warm with French vanilla ice cream (premium high-fat content).

     Contributed to OurClarke; contributed by Michael Oak, Berryville

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. 17 USC § 102(b) excludes procedures, processes, and methods of operation from copyright protection.

205. Michael Oak's Guacamole

     Contributor Michael Oak, Berryville Appetizers and dips

     Community context Contemporary — Michael Oak is a Berryville, Clarke County resident (since 2016; principal of Michael Oak Advisors).

     Category Appetizers and Dips

     • 2 medium avocados, ripe
     • 1/2 large sweet onion
     • 1 medium tomato
     • 1 jalapeño
     • 1 tsp salt
     • 1/4 cup salsa verde (tomatillo-based)
     • 1 clove garlic
     • 1/2 lime, juiced (contributor typically uses less than the full half; the salsa verde carries additional acidity)
     See original wording

     2 medium avocados, ripe 1/2 large sweet onion 1 medium tomato 1 jalapeño 1 teaspoon salt 1/4 cup salsa verde (tomatillo-based) 1 clove garlic Juice from 1/2 lime

     Remove avocados from their skins and discard the seeds. Chop the flesh into small (roughly 1-inch) pieces. Add the salt and mix roughly with a fork, keeping the avocado chunky. Dice the jalapeño, onion, garlic, and tomato. A fine dice is preferred; a coarser dice produces a chunkier texture. Dicing the jalapeño as thin and small as possible distributes the heat evenly. Add the diced jalapeño, onion, tomato, and garlic to the avocado. Add the salsa verde and lime juice; adjust the lime to taste, as the salsa verde also carries acidity. Mix with a fork to the desired consistency. Serve with chips or as a filling for tortillas.

     Contributor notes: wear gloves while dicing the jalapeño to avoid transferring capsaicin to the eyes; contributor omits cilantro by personal preference; the salsa verde carries meaningful acidity, so less lime juice may be needed than the recipe suggests.

     Contributed to OurClarke; contributed by Michael Oak, Berryville

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. 17 USC § 102(b) excludes procedures, processes, and methods of operation from copyright protection.

206. MINUTE FUDGE ICING

     Contributor Susan Jones Cakes

     Chapter Cakes, Cookies and Icings

     • 1/2 c. cocoa
     • 1/4 c. milk
     • 1/2 tsp. vanilla
     • 1/4 c. butter
     • 1 c. white sugar
     See original wording

     1/2 c. cocoa 1/4 c. milk 1/2 tsp. vanilla 1/4 c. butter 1 c. white sugar

     Combine all ingredients, except vanilla. Boil one minute. Remove from heat and beat until creamy; add vanilla.

     Estimated nutrition

     	Whole recipe
     Calories	1,320
     Protein	11 g
     Carbohydrate	228 g
     Fat	54 g
     Saturated fat	34 g
     Fiber	16 g
     Sugars	204 g
     Sodium	400 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Whole milk: "Milk" with no other word is counted as whole milk (3.25% milkfat); the source gives no fat level.
     • Vanilla extract: Pure vanilla extract; the book does not say imitation.
     • Butter, salted: Salted butter where the line does not say unsalted. "Butter or margarine" and "butter or shortening" are counted as butter: where a line offers alternatives, the first-named is used.
     • Granulated sugar: "Sugar" with no other word is granulated white sugar.

     White Post Village Cook Book (1986), page 76; contributed by Susan Jones

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

207. Mixed Green Salad with Strawberry Vinaigrette

     Contributor Heidi Grubb – McClemens Salads

     Category Market Recipes by Heidi

     • 2 pints strawberries, hulled (reserve 4 whole, slice the rest) (Shallowbrooke Farm, Mackintosh Farm)
     • 1 scallion or green onion, chopped (Shallowbrooke Farm)
     • 1 garlic clove chopped
     • 2 Tbsp rice vinegar
     • 2 Tbsp extra virgin olive oil
     • 1 Tbsp fresh tarragon, chopped (Grafton)
     • ½ tsp Dijon or whole grain mustard
     • 1/8 tsp salt
     • 1/8 tsp pepper
     • 1 Tbsp sugar or honey (adjust to taste)
     • 1 bag mixed greens (Chilly Hollow Farm, Shallowbrooke Farm)
     • ¾ cup feta (optional)
     • ½ cup slivered or sliced almonds, toasted (optional)
     See original wording

     2 pints strawberries, hulled (reserve 4 whole, slice the rest) (Shallowbrooke Farm, Mackintosh Farm) 1 scallion or green onion, chopped (Shallowbrooke Farm) 1 garlic clove chopped 2 Tbsp rice vinegar 2 Tbsp extra virgin olive oil 1 Tbsp fresh tarragon, chopped (Grafton) ½ tsp Dijon or whole grain mustard 1/8 tsp salt 1/8 tsp pepper 1 Tbsp sugar or honey (adjust to taste) 1 bag mixed greens (Chilly Hollow Farm, Shallowbrooke Farm) ¾ cup feta (optional) ½ cup slivered or sliced almonds, toasted (optional)

     Puree four strawberries and scallion/green onion in a small food processor or blender until chopped. Add garlic, vinegar, oil, tarragon, mustard, salt and pepper, and sugar/honey: pulse until well combined. Toss greens, feta, and sliced strawberries in a large bowl. Drizzle dressing over, and then toss until salad is lightly coated. Garnish with almonds (optional).

     Published by the Clarke County Farmers' Market in its "Market Recipes by Heidi" post of May 11, 2017, posted by Karie Griffin and credited to Heidi Grubb-McClemens, general manager and chef of The Berryville Grille. The names in parentheses after an ingredient are the market vendors the post says offer it.

     Clarke County Farmers' Market; contributed by Heidi Grubb – McClemens

     Source page clarkecountyfarmersmarket.com

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

208. MOCH MACAROONS

     Contributor Louise Buckley Cookies

     Chapter Cakes, Cookies and Icings

     • Cream together:
     • 1 c. sugar
     • 1 stick margarine
     • 1 large egg
     • Add:
     • 1 small box
     • mashed potatoes
     • 1 Tbsp coconut flavoring
     • 2 1/2 oz. instant
     • 1 small box
     • 6 1/2 oz. buttermilk
     • biscuit mix
     See original wording

     Cream together: 1 c. sugar 1 stick margarine 1 large egg Add: 1 small box mashed potatoes 1 Tbsp, coconut flavoring 2 1/2 oz. instant 1 small box 6 1/2 oz. buttermilk biscuit mix

     Drop by spoonful on cookie sheet. Bake at 375 degrees 8 to 10 minutes.

     Temperature 375 degrees · Time 8 to 10 minutes

     White Post Village Cook Book (1986), page 65; contributed by Louise Buckley

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

209. MOM'S MOLASSES COOKIES

     Contributor Charlotte Payne Cookies

     Chapter Cakes, Cookies and Icings

     • 6 c. flour
     • 1 c. molasses
     • 1 c. hot water
     • 3 tsp. baking soda
     • 1 tsp. cream of tartar
     • 1 tsp. nutmeg
     • 1 tsp. vanilla
     • 1 c. sugar
     • 1 c. melted lard
     • 1 tsp. cloves
     • 2 tsp. cinnamon
     • 1 tsp. ginger
     • 1 tsp. allspice
     • 1 tsp. salt
     See original wording

     6 c. flour 1 c. molasses 1 c. hot water 3 tsp. baking soda 1 tsp. cream of tartar 1 tsp. nutmeg 1 tsp. vanilla 1 c. sugar 1 c. melted lard 1 tsp. cloves 2 tsp. cinnamon 1 tsp. ginger 1 tsp. allspice 1 tsp. salt

     Combine all ingredients; cover bowl with towel and let stand for several hours or preferably overnight. This makes the dough much easier to work with. Roll out on lightly floured board and cut into shapes. Bake at 350 degrees for 8 to 10 minutes.

     Temperature 350 degrees · Time 8 to 10 minutes

     Estimated nutrition

     	Whole recipe
     Calories	6,390
     Protein	78 g
     Carbohydrate	1,036 g
     Fat	214 g
     Saturated fat	82 g
     Fiber	25 g
     Sodium	6,260 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
     • Baking soda: "Soda" in a baking ingredient list is baking soda.
     • Vanilla extract: Pure vanilla extract; the book does not say imitation.
     • Granulated sugar: "Sugar" with no other word is granulated white sugar.
     • Cloves, ground: "Cloves" measured by the spoon in a baking list are ground cloves.

     White Post Village Cook Book (1986), page 78; contributed by Charlotte Payne

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

210. MOUSSAKA

     Contributor Michele Worthing Meats

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 3 small eggplant
     • 2 chopped onions
     • 1/2 tsp. allspice or cinnamon, nutmeg
     • 2-3 Tbsp tomato paste
     • salt, oil, pepper
     • 1 lb. ground meat
     • 1 tomato, skinned
     • 2-3 Tbsp chopped parsley
     • Cream Sauce;
     • 2 Tbsp butter
     • 2 c. milk
     • 1 egg yolk
     • 2 Tbsp flour
     • pinch of nutmeg
     See original wording

     3 small eggplant 2 chopped onions 1/2 tsp. allspice or cinnamon, nutmeg 2-3 Tbsp, tomato paste salt, oil, pepper 1 lb. ground meat 1 tomato, skinned 2-3 Tbsp, chopped parsley Cream Sauce; 2 Tbsp, butter 2 c. milk 1 egg yolk 2 Tbsp, flour pinch of nutmeg

     Peel and slice eggplant, salt and pepper and allow to drain, squeeze and pat dry. Fry lightly on both sides. Drain on paper towel. Fry onions, meat; add salt and pepper to taste; add allspice (or other), garlic and other spices (tomatoes, tomato paste and parsley). Cook with a few tablespoons water 15 minutes or until water is gone. Put alternate layers of eggplant and meat in baking dish, starting with eggplant. Top with cream sauce. Bake 45 minutes at 375 degrees. Make as any white sauce and add egg yolk at end with sauce slightly cooled. **A much richer Moussaka is made by adding a layer of cheese (grated or sliced) over each layer of eggplant and meat.

     Temperature 375 degrees · Time 45 minutes

     White Post Village Cook Book (1986), page 17; contributed by Michele Worthing

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

211. Noodle Kugel Muffins

     Contributor FISH of Clarke County Desserts

     Category Desserts

     • 8 oz. egg noodles, or any pasta
     • 1 c. yogurt, plain or flavored
     • 1 c. milk
     • 1 c. cottage cheese
     • 3 eggs
     • 1/2 c. sugar, or 1/4 c. honey or syrup
     • 1 c. raisins, chopped pitted dates or apples
     • 1 tsp. cinnamon
     • Topping:
     • 2 Tbsp. sugar
     • cinnamon
     • softened butter
     See original wording

     8 oz. egg noodles, or any pasta 1 c. yogurt, plain or flavored 1 c. milk 1 c. cottage cheese 3 eggs 1/2 c. sugar, or 1/4 c. honey or syrup 1 c. raisins, chopped pitted dates or apples 1 tsp. cinnamon Topping: 2 Tbsp. sugar cinnamon softened butter

     Preheat the oven to 350 degrees and grease a muffin tin. Boil 8 ounces of noodles a little short of soft and drain them. Put the cottage cheese, milk, yogurt, sugar or syrup or honey, and the cinnamon in a bowl or in the base of a blender or food processor and mix it very well; a hand mixer, a whisk or a fork will also do. Add the eggs and mix again until the consistency is smooth. Stir the mixture into the boiled noodles, add the fruit and mix it well with a spoon. Spoon it into the muffin tin, filling each cup to the top and taking both noodles and liquid in every scoop so the noodles do not dry out. For the topping, stir the sugar and cinnamon into a little softened butter and dab a little on top of each muffin. Bake 25 minutes and then check them.

     Temperature 350 degrees · Time 25 minutes

     The cook's own muffins took about 30 minutes, and she suggests watching yours. The noodles on top come out crisp and the pudding underneath stays soft and a little spongy.

     Extracted from the video's automatic caption transcript. The video states no yield, and the captions garble the topping's cinnamon amount, so the topping lists cinnamon without one.

     Cooking with FISH of Clarke County; the channel's own video

     Source video youtube.com

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. 17 USC 102(b) excludes procedures, processes, and methods of operation from copyright protection. Publications International v. Meredith Corp. (7th Cir. 1996). The video itself, its narration and its images remain the channel's; only the recipe's ingredients and functional directions are published here.

212. OAK RIDGE HOT BAKED FRUIT

     Contributor Glen Dora Gailliot Miscellaneous

     Chapter Fruit

     • 1 pound pitted prunes
     • ½ (11-ounce) package dried apricots
     • 1 (13-ounce) can chunk pineapple, undrained
     • 1 pound can cherry pie filling
     • 1½ cups water
     • ¼ cup dry Sherry
     • 1/3 cup slivered toasted almonds
     ScaleYieldorMultiply byReset
     See original wording

     1 pound pitted prunes ½ (11-ounce) package dried apricots 1 (13-ounce) can chunk pineapple, undrained 1 pound can cherry pie filling 1½ cups water ¼ cup dry Sherry 1/3 cup slivered toasted almonds

     Mix apricots, prunes and pineapple in deep 9-inch baking dish. Combine cherry filling, water, and Sherry. Pour over other fruit. Mix well. Add almonds and mix well. Bake 1½ hours in a 350 degree oven.

     Yield 8 servings · Temperature 350 degree oven · Time 1½ hours

     (This freezes well and will refreeze.)

     Clarke County Cooks, page 85; contributed by Glen Dora Gailliot

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

213. OATMEAL MUFFINS

     Contributor Margaret Lawson Breads

     Chapter Bread, Rolls, Pies and Pastry

     • 1 c. quick cooking rolled oats
     • 1 egg
     • 1/2 c. vegetable oil
     • 1 tsp. baking powder
     • 1/2 tsp. baking soda
     • 1/2 c. chopped walnuts
     • 1 c. buttermilk
     • 1/2 c. packed brown sugar
     • 1 c. flour
     • 1/2 tsp. salt
     • 1/2 c. chopped dates, optional
     See original wording

     1 c. quick cooking rolled oats 1 egg 1/2 c. vegetable oil 1 tsp. baking powder 1/2 tsp. baking soda 1/2 c. chopped walnuts 1 c. buttermilk 1/2 c. packed brown sugar 1 c. flour 1/2 tsp. salt 1/2 c. chopped dates, optional

     Mix all ingredients and spoon into greased muffin tins. Bake at 400 degrees for 15 - 20 minutes.

     Temperature 400 degrees · Time 15 - 20 minutes

     White Post Village Cook Book (1986), page 52; contributed by Margaret Lawson

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

214. OLD FASHIONED SUGAR COOKIES

     Contributor Alice Hummer Cookies

     Chapter Desserts (Cakes, Cookies, Pies, Other)

     • 1 cup butter
     • 2 cups sugar
     • 4 eggs
     • ¼ cup milk
     • 2 teaspoons vanilla
     • 5 cups flour
     • 1 teaspoon salt
     • 2½ teaspoons baking powder
     ScaleYieldorMultiply byReset
     See original wording

     1 cup butter 2 cups sugar 4 eggs ¼ cup milk 2 teaspoons vanilla 5 cups flour 1 teaspoon salt 2½ teaspoons baking powder

     Cream butter; add sugar gradually. Add well beaten eggs and vanilla alternately with sifted dry ingredients. Chill thoroughly, roll out on well floured board and cut with cookie cutter. Sprinkle with granulated sugar. Bake on greased cookie sheet in 375 degree oven for 10 minutes.

     Yield 4 dozen · Temperature 375 degree oven · Time 10 minutes

     Estimated nutrition

     	Per serving (recipe makes 48)	Whole recipe
     Calories	120	5,800
     Protein	2 g	93 g
     Carbohydrate	18 g	886 g
     Fat	4.5 g	211 g
     Saturated fat	2.5 g	125 g
     Fiber	0 g	17 g
     Sugars	8 g	406 g
     Sodium	110 mg	5,330 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Butter, salted: Salted butter where the line does not say unsalted. "Butter or margarine" and "butter or shortening" are counted as butter: where a line offers alternatives, the first-named is used.
     • Granulated sugar: "Sugar" with no other word is granulated white sugar.
     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • Whole milk: "Milk" with no other word is counted as whole milk (3.25% milkfat); the source gives no fat level.
     • Vanilla extract: Pure vanilla extract; the book does not say imitation.
     • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
     • Baking powder: Double-acting (sodium aluminum sulfate), the common household type.

     (My mother, Wilma Hough, also of Clarke County, gave me this recipe. I make Old Fashioned Sugar Cookies every Christmas with my niece and nephew, Kelly and Alan Jenkins.)

     Clarke County Cooks, page 55; contributed by Alice Hummer

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

215. OLD SLAVE EGGNOG

     Contributor Dora Bowman Beverages

     The title of this recipe is preserved as printed in the original 1986 White Post Village Cookbook. It reflects language and framing from the period, not the site’s editorial position.

     Chapter Beverages and Miscellaneous

     • 1 dozen eggs
     • 1 c. sugar
     • 1 qt. half and half
     • 6 Tbsp vanilla
     • 2 qt. milk
     • 6 oz. good light rum
     • 1 pt. good whiskey
     • 1 c. powdered sugar
     • 1 pt. whipping cream
     • 1 c. cane sugar
     ScaleYieldorMultiply byReset
     See original wording

     1 dozen eggs 1 c. sugar 1 qt. half and half 6 Tbsp, vanilla 2 qt. milk 6 oz. good light rum 1 pt. good whiskey 1 c. powdered sugar 1 pt. whipping cream 1 c. cane sugar

     Separate yolks and whites from eggs and place in separate bowls. Place yolks in a very large bowl where all ingredients will be placed. Add 1 cup sugar to yolks and beat well. Now add 1 quart half and half and 4 tablespoons vanilla; beat well, then stir in good rum (do not use dark rum). Add good whiskey and let batter stand. Beat the egg whites adding 1/2 cup powdered sugar and 1 teaspoon vanilla. Beat until stiff. In a separate bowl whip 1 pint whipping cream and slowly add 1/2 cup powdered sugar and 1 teaspoon vanilla. Beat well to whipped cream consistency. Place whipped cream and the egg whites into the original yolk batter and beat thoroughly. Add 2 quarts milk and beat until foamy. Place in refrigerator and let stand several hours before serving. Makes about 1 1/2 gallons. Needs to be stirred before serving.

     Yield Makes about 1 1/2 gallons

     White Post Village Cook Book (1986), page 87; contributed by Dora Bowman

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

216. Old-Fashioned Cornbread

     Contributor Locke's Mill Breads

     Category Cornmeal & Grits Recipes

     • 2 Cups Locke's Mill Cornmeal
     • 1 ½ Teaspoons Baking Powder
     • 1 ½ Teaspoons Baking Soda
     • 1 ½ Teaspoons Diamond Krystal Kosher Salt
     • 2 Large Eggs
     • 2 Cups Buttermilk
     • 6 Tablespoons Neutral Oil, Divided
     • ¼ cup Honey
     See original wording

     2 Cups Locke's Mill Cornmeal 1 ½ Teaspoons Baking Powder 1 ½ Teaspoons Baking Soda 1 ½ Teaspoons Diamond Krystal Kosher Salt 2 Large Eggs 2 Cups Buttermilk 6 Tablespoons Neutral Oil, Divided ¼ cup Honey

     Place a 9-10" cast-iron skillet in the oven and preheat to 375° F. Mix together cornmeal, baking powder, baking soda and salt in a large bowl. In another bowl, mix together eggs, buttermilk, 3 tablespoons of oil and honey. Make a well in the center of the dry mixture and add wet ingredients, mixing until well-combined. Let batter rest 5-10 minutes to allow the cornmeal to absorb some of the liquid, but stir well before putting it in the pre-heated pan. Remove hot skillet and add remaining 3 tablespoons of oil. (You can also substitute bacon fat, coconut oil or another oil with a high smoke point.) Return the skillet to the oven for 3-4 minutes or until just starting to smoke a bit. Remove skillet and carefully pour cornbread batter into hot greased skillet; the cornbread will start to set up a bit around the edges almost immediately. Return the skillet to the oven and bake for 27-35 minutes, or until cornbread has set in the center and springs back. (Use a longer baking time for red and blue cornmeal and a shorter baking time for yellow and white cornmeal.) Cool 5 minutes before eating. Serve with salted butter and honey or molasses.

     Published on the Locke's Mill site. Locke's Mill is a restored Certified Organic gristmill on the Shenandoah in Clarke County, in a building dating to 1876 and certified USDA Organic in 2017. It is a separate business from Locke Store, the Millwood general store whose recipes also appear on this page; the two share the Locke name and the mill's own pages assert no relationship between them. The site prints no cook's name, so each recipe is credited to the mill.

     Locke's Mill; contributed by Locke's Mill

     Source page lockesmillgrains.com

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

217. OMELET SANDWICH

     Contributor Louise Bryariy Eggs and cheese

     Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

     • 16 slices sandwich bread
     • (crust cut off)
     • 8 slices boiled ham
     • 1/4 c. melted butter
     • 3 c. milk
     • 1/2 tsp. salt
     • 8 slices American cheese
     • 1 c. crushed corn flakes
     • 6 eggs
     • 1/2 tsp. dry mustard
     See original wording

     16 slices sandwich bread (crust cut off) 8 slices boiled ham 1/4 c. melted butter 3 c. milk 1/2 tsp. salt 8 slices American cheese 1 c. crushed corn flakes 6 eggs 1/2 tsp. dry mustard

     Place 8 slices of buttered bread in bottom of well greased baking pan (13 1/2 x 8 3/4 x 1 3/4). Top each with a slice of cheese and a slice of boiled ham. Top with remaining 8 slices of buttered bread. Mix eggs, milk and seasonings together. Pour over top of sandwiches. Refrigerate overnight. Before baking, sprinkle the top with corn flakes and melted butter. Bake 350 degrees for 1 hour.

     Temperature 350 degrees · Time 1 hour

     White Post Village Cook Book (1986), page 31; contributed by Louise Bryariy

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

218. ONION CASSEROLE

     Contributor Fritzie Carper Vegetables

     Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

     • 1 1/2 c. crushed saltines
     • 1/4 c. butter, melted
     • 2 large Bermuda onions, thinly sliced
     • 1/3 c. butter for saute
     • 3 large eggs, beaten
     • 1 1/2 c. milk, scalded
     • pinch of salt
     • 8 oz. pkg. Cheddar cheese slices
     • 1 c. grated onion
     • 1 c. grated cheddar
     • 1 c. mayonnaise
     See original wording

     1 1/2 c. crushed saltines 1/4 c. butter, melted 2 large Bermuda onions, thinly sliced 1/3 c. butter for saute 3 large eggs, beaten 1 1/2 c. milk, scalded pinch of salt 8 oz. pkg. Cheddar cheese slices 1 c. grated onion 1 c. grated cheddar 1 c. mayonnaise

     Mix crackers and melted butter. Saute onions until clear in additional butter. Put layer of crumbs, layer of onions, layer of cheese. Repeat until all used. Mix eggs, milk, salt; pour over. Bake 350 for 25 minutes. Mix together - heat until bubbly. Serve with chips.

     Time 25 minutes

     White Post Village Cook Book (1986), page 27; contributed by Fritzie Carper

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

219. ORANGE CRUSH

     Contributor Jan Digges Other desserts

     Chapter Desserts

     • 3 medium bananas, mashed
     • 1 No. 2 can pineapple (crushed, with juice)
     • juice of 2 lemons
     • 1 c. sugar
     • 2 c. ginger ale
     • 2 c. frozen orange juice (6 oz. tin with 2 cans water)
     See original wording

     3 medium bananas, mashed 1 No. 2 can pineapple (crushed, with juice) juice of 2 lemons 1 c. sugar 2 c. ginger ale 2 c. frozen orange juice (6 oz. tin with 2 cans water)

     Mix and freeze. Take from freezer 1 hour before serving. Top with maraschino cherries.

     The ingredient list and directions were corrected by hand against the book page, where our scan read ingredient text into the directions.

     White Post Village Cook Book (1986), page 82; contributed by Jan Digges

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

220. ORANGE SPONGE PIE

     Contributor Glen Dora Gailliot Pies and pastries

     Chapter Desserts (Cakes, Cookies, Pies, Other)

     • 1 (9-inch) unbaked pie shell
     • 2 tablespoons flour
     • 2 tablespoons butter, softened
     • 1 cup sugar
     • 1/8 teaspoon salt
     • 2 eggs, separated
     • 1 tablespoon grated orange rind
     • ½ cup orange juice
     • 1 tablespoon lemon juice
     • 1 cup milk
     See original wording

     1 (9-inch) unbaked pie shell 2 tablespoons flour 2 tablespoons butter, softened 1 cup sugar 1/8 teaspoon salt 2 eggs, separated 1 tablespoon grated orange rind ½ cup orange juice 1 tablespoon lemon juice 1 cup milk

     Place flour, sugar, butter, orange juice, lemon juice, egg yolks, and orange rind in bowl and beat until smooth. Add milk. Fold in stiffly beaten egg whites. Pour into pie shell and bake in a 450 degree oven for 10 minutes. Reduce heat to 350 degrees and bake 25-30 minutes longer.

     Temperature 450 degree oven, reduced to 350 degrees · Time 10 minutes

     (This pie has a delicious cake-like top with custard underneath.) (This recipe came from a 25-cent cookbook I bought in 1943 when first married and has been a favorite of my family.)

     Clarke County Cooks, page 61; contributed by Glen Dora Gailliot

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

221. ORANGE SUGARED PECANS

     Contributor Carol Gibson Appetizers

     Chapter Appetizers, Pickles and Relish

     • 1 1/2 c. sugar
     • 1 Tbsp grated orange peel
     • 2 1/2 c. pecan halves
     • 1/2 c. orange juice
     See original wording

     1 1/2 c. sugar 1 Tbsp, grated orange peel 2 1/2 c. pecan halves 1/2 c. orange juice

     Combine sugar and orange juice. Cook to 240 degrees soft ball stage. Remove from heat. Add grated orange peel and pecan halves; stir until syrup begins to look cloudy. Turn onto waxed paper in small clusters or individual halves, allow to cool.

     Temperature 240 degrees

     White Post Village Cook Book (1986), page 3; contributed by Carol Gibson

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

222. ORIENTAL HAMBURGER CASSEROLE

     Contributor Janice F. Whitacre Meats

     Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

     • 1 lb. ground beef
     • 1 can condensed cream of mushroom soup
     • 8 1/2 oz. sliced water chestnuts, drained
     • 1 c. uncooked instant rice
     • 1/4 tsp. pepper
     • 1 medium onion, chopped
     • 1 can condensed cream of chicken soup
     • 1 c. water
     • 1 Tbsp soy sauce
     • 1 c. chow mein noodles
     ScaleYieldorMultiply byReset
     See original wording

     1 lb. ground beef 1 can condensed cream of mushroom soup 8 1/2 oz. sliced water chestnuts, drained 1 c. uncooked instant rice 1/4 tsp. pepper 1 medium onion, chopped 1 can condensed cream of chicken soup 1 c. water 1 Tbsp, soy sauce 1 c. chow mein noodles

     Yield Makes 4 servings

     The ingredient list and directions were corrected by hand against the book page, where our scan read ingredient text into the directions. The directions not shown: garbled in our scan. Page 29 of the book has the recipe as printed.

     White Post Village Cook Book (1986), page 29; contributed by Janice F. Whitacre

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

223. OVEN BARBECUED STEAK

     Contributor Becky Cather Meats

     Chapter Meat (Beef, Pork, Poultry)

     • 3 pounds beef round steak, ¾-inch thick
     • 2 tablespoons salad oil
     • 3 tablespoons instant chopped onions
     • ¾ cup ketchup
     • ¾ cup water
     • ½ cup vinegar
     • 1 tablespoon brown sugar
     • 1 tablespoon prepared mustard
     • 1 tablespoon Worcestershire sauce
     • ½ teaspoon salt
     • 1/8 teaspoon pepper
     See original wording

     3 pounds beef round steak, ¾-inch thick 2 tablespoons salad oil 3 tablespoons instant chopped onions ¾ cup ketchup ¾ cup water ½ cup vinegar 1 tablespoon brown sugar 1 tablespoon prepared mustard 1 tablespoon Worcestershire sauce ½ teaspoon salt 1/8 teaspoon pepper

     Cut meat into ten serving pieces. In large skillet, brown meat in oil over medium heat. Remove meat to Dutch oven. Add remaining ingredients to skillet. Simmer for 5 minutes. Pour over meat. Cover; bake 2 hours at 325 degrees or until meat is tender.

     Temperature 325 degrees · Time 2 hours

     Clarke County Cooks, page 91; contributed by Becky Cather

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

224. OVERNIGHT SHRIMP PATE

     Contributor Shirley McIntire Appetizers

     Chapter Appetizers, Pickles and Relish

     • 3 lb. medium shrimp, cooked
     • 3-5 minutes and peeled
     • 2 Tbsp lemon juice
     • 1 tsp. Worcestershire sauce
     • 1/2 tsp. salt
     • 1/3 to 1/2 c. green onion
     • 8 oz. cream cheese, softened
     • 3 Tbsp mayonnaise
     • 4 drops hot sauce
     • 1/4 tsp. pepper
     ScaleYieldorMultiply byReset
     See original wording

     3 lb. medium shrimp, cooked 3-5 minutes and peeled 2 Tbsp, lemon juice 1 tsp. Worcestershire sauce 1/2 tsp. salt 1/3 to 1/2 c. green onion 8 oz. cream cheese, softened 3 Tbsp, mayonnaise 4 drops hot sauce 1/4 tsp. pepper

     Combine ingredients in food processor adding shrimp last. Chill overnight. Garnish with red caviar. Serve on crackers or cucumber rounds. Makes about 4 cups.

     Yield Makes about 4 cups

     White Post Village Cook Book (1986), page 2; contributed by Shirley McIntire

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

225. OYSTER CRACKERS SNAX

     Contributor Fritzie C. Carper Appetizers

     Chapter Appetizers, Pickles and Relish

     • 12 oz. oyster crackers
     • 1/2 c. Crisco oil
     • 1/2 tsp. dill weed (or more, to taste)
     • 2 oz. pkg. original Hidden Valley ranch salad dressing mix (dry)
     See original wording

     12 oz. oyster crackers 1/2 c. Crisco oil 1/2 tsp. dill weed (or more, to taste) 2 oz. pkg. original Hidden Valley ranch salad dressing mix (dry)

     Mix dill weed and package of dry mix together. Heat oil in large skillet. While stirring, add the crackers and then the seasoning.

     The ingredient list was corrected by hand against the book page, where our scan ran the printed columns together.

     White Post Village Cook Book (1986), page 5; contributed by Fritzie C. Carper

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

226. OYSTER STEW

     Contributor Betty Thompson Soups

     Chapter Soups, Salads, Dressings and Sauces

     • 1/4 c. butter or margarine
     • 1 pt. oysters, drained and liquid reserved
     • 1/4 tsp. celery salt
     • paprika
     • milk
     • 1 tsp. salt
     • dash of Tabasco sauce
     ScaleMultiply byReset
     See original wording

     1/4 c. butter or margarine 1 pt. oysters, drained and liquid reserved 1/4 tsp. celery salt paprika milk 1 tsp. salt dash of Tabasco sauce

     Melt butter in a saucepan over moderately low heat (about 2Z5 degrees). Add oysters and cook about 3 minutes, until edges curl. Pour oyster liquid into a 1 quart measuring cup and add enough milk to measure 3 cups. Add milk mixture, salt, celery salt and Tabasco sauce to oysters. Heat to serving temperature. Serve with a dash of paprika. 3-4 servings.

     Yield 3-4 servings · Time 3 minutes

     White Post Village Cook Book (1986), page 7; contributed by Betty Thompson

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

227. OZARK PRIZE CAKE

     Contributor Louise Buckley Cakes

     Chapter Cakes, Cookies and Icings

     • 1 c. Crisco
     • 2 c. sugar
     • 6 eggs
     • 2 c. sifted cake flour
     • 1 soup spoon full coconut extract
     See original wording

     1 c. Crisco 2 c. sugar 6 eggs 2 c. sifted cake flour 1 soup spoon full coconut extract

     Cream shortening well. Add sugar, small amount at a time, mixing well. Add eggs, one at a time; mix well. Add flour, small amount each time. Blend in extract. Use medium speed if hand mixer. Low speed if table mixer. Bake in greased tube pan for 1 hour at 350 degrees. Let set in pan 20 minutes, turn onto lead surface. (No milk or baking powder.)

     Temperature 350 degrees · Time 1 hour

     White Post Village Cook Book (1986), page 68; contributed by Louise Buckley

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

228. PARKER HOUSE ROLLS

     Contributor Johnetta Pruitt Breads

     Chapter Bread, Rolls, Pies and Pastry

     • 6 to 6 1/2 c. flour
     • 2 tsp. salt
     • 1 c. butter-soften
     • 1/2 c. sugar
     • 2 pkg. dry yeast
     • 1 egg
     ScaleYieldorMultiply byReset
     See original wording

     6 to 6 1/2 c. flour 2 tsp. salt 1 c. butter-soften 1/2 c. sugar 2 pkg. dry yeast 1 egg

     Yield Makes 3 1/2 dozen · Temperature 425 degrees · Time 18 to 25 minutes

     The directions not shown: garbled in our scan. Page 43 of the book has the recipe as printed.

     White Post Village Cook Book (1986), page 43; contributed by Johnetta Pruitt

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

229. PARNIP WINE

     Contributor CoL R. K. Meade By Betty Meade Stuart Beverages

     Chapter Beverages and Miscellaneous

     • 2 gt. parnips, cut up fine
     • 3 lb. sugar
     • 1 gallon water
     • 1/2 cake yeast
     See original wording

     2 gt. parnips, cut up fine 3 lb. sugar 1 gallon water 1/2 cake yeast

     Cook parnips in water slowly until done. Strain and add sugar. When cool, add yeast. When finished should make 1 gallon.

     White Post Village Cook Book (1986), page 88; contributed by CoL R. K. Meade By Betty Meade Stuart

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

230. PARTY MEATBALLS

     Contributor Eleanor Bascue Appetizers

     Chapter Appetizers

     • Meatballs:
     • 1 slice whole wheat bread, crumbled
     • 1½ pounds ground beef
     • ½ teaspoon salt
     • ¼ teaspoon ginger
     • 1 teaspoon soy sauce
     • ¼ teaspoon Tabasco
     • Sauce:
     • 1 (12-ounce) bottle ketchup
     • 1 (8-ounce) jar grape jelly
     See original wording

     Meatballs: 1 slice whole wheat bread, crumbled 1½ pounds ground beef ½ teaspoon salt ¼ teaspoon ginger 1 teaspoon soy sauce ¼ teaspoon Tabasco Sauce: 1 (12-ounce) bottle ketchup 1 (8-ounce) jar grape jelly

     Combine meatball ingredients just to mix well. Then with moistened hands, shape into 48-50 small balls. Saute’ in hot skillet, turning until nicely browned all over; drain on paper towels. Heat sauce ingredients, stirring until well blended. Combine sauce and meatballs in serving dish.

     Clarke County Cooks, page 3; contributed by Eleanor Bascue

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

231. PASTRY (2-9 inch crusts)

     Contributor Mary Ballowe Pies and pastries

     Chapter Bread, Rolls, Pies and Pastry

     • 2 c. flour (all purpose)
     • 1/2 tsp. salt
     • 1/2 tsp. baking powder
     • 3/4 c. shortening (solid)
     • Add to above:
     • 1 beaten egg
     • 1/4 c. water
     • 1 1/2 tsp. vinegar
     See original wording

     2 c. flour (all purpose) 1/2 tsp. salt 1/2 tsp. baking powder 3/4 c. shortening (solid) Add to above: 1 beaten egg 1/4 c. water 1 1/2 tsp. vinegar

     Combine all of above until it takes on texture of small peas.

     Estimated nutrition

     	Whole recipe
     Calories	2,340
     Protein	32 g
     Carbohydrate	192 g
     Fat	161 g
     Saturated fat	40 g
     Fiber	7 g
     Sugars	1 g
     Sodium	1,480 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
     • Baking powder: Double-acting (sodium aluminum sulfate), the common household type.
     • Vegetable shortening: Household vegetable shortening; the FDC soybean-cottonseed household shortening is used for "shortening" and "Crisco".
     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • Vinegar, distilled: "Vinegar" with no other word is distilled white vinegar.

     White Post Village Cook Book (1986), page 45; contributed by Mary Ballowe

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

232. PATCHWORK COOKIES

     Contributor Charlotte Payne Cookies

     Chapter Cakes, Cookies and Icings

     • 1 c. butter
     • 1 c. firmly packed brown sugar
     • 2 c. all purpose flour
     • 1 egg
     • 1 tsp. vanilla
     • 1 (12 oz.) pkg. semi-sweet
     • chocolate chips
     See original wording

     1 c. butter 1 c. firmly packed brown sugar 2 c. all purpose flour 1 egg 1 tsp. vanilla 1 (12 oz.) pkg. semi-sweet chocolate chips

     Cream butter; gradually add sugar, beating until well blended. Beat in egg and vanilla. Gradually blend in flour. Spread evenly in well buttered 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Bake at 350 degrees for 15 to 18 minutes until lightly browned. Remove from oven; quickly sprinkle chocolate chips overbaked cookie base. Return to oven 2 to 3 minutes to soften chocolate. Remove from oven; mark off into large squares and top each square with one of the following: chopped nuts, crushed peppermint candy, flakes or shredded coconut, green gumdrop cutouts, silver dragees, assorted sugar crystals or red cinnamon candies. Chill just until frosting is set. Cut into 1 1/2 inch squares and arrange cookies patchwork style on tray.

     Temperature 350 degrees · Time 15 to 18 minutes

     Estimated nutrition

     	Whole recipe
     Calories	5,090
     Protein	49 g
     Carbohydrate	625 g
     Fat	293 g
     Saturated fat	179 g
     Fiber	27 g
     Sugars	400 g
     Sodium	1,640 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • a quantity-less row is joined to the row it visibly continues
     • Butter, salted: Salted butter where the line does not say unsalted. "Butter or margarine" and "butter or shortening" are counted as butter: where a line offers alternatives, the first-named is used.
     • Brown sugar: Measured packed: the book prints "firmly packed" on some recipes and nothing on others; packed is the standard measure for brown sugar.
     • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • Vanilla extract: Pure vanilla extract; the book does not say imitation.

     White Post Village Cook Book (1986), page 77; contributed by Charlotte Payne

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

233. PATIO BEANS

     Contributor Mrs. Edith Huff Vegetables

     Chapter Vegetables

     • 1 large can red kidney beans
     • 1 small bottle catsup
     • 2 medium onions
     • 1 large or 2 small green peppers
     • 2 red tomatoes
     • 1 c. brown sugar
     • 6 strips bacon
     See original wording

     1 large can red kidney beans 1 small bottle catsup 2 medium onions 1 large or 2 small green peppers 2 red tomatoes 1 c. brown sugar 6 strips bacon

     Drain and rinse beans, chop onions, peppers and tomatoes. Mix together with catsup and brown sugar. In bottom of baking dish put 3 slices of bacon. Pour mixture on bacon. Put the other 3 slices of bacon on top. Bake in 350 degree oven for about 2 hours. The first 1 1/2 hours bake with lid on, then remove the lid for the last half hour. Excellent for covered dish or picnic.

     Temperature 350 degree · Time 2 hours

     White Post Village Cook Book (1986), page 40; contributed by Mrs. Edith Huff

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

234. PEACH MARMALADE

     Contributor Olive Vance Sauces and condiments

     Chapter Food Preservation

     • 2 quarts sliced peaches
     • 3 oranges
     • Sugar
     • 1 small jar maraschino cherries, drained and rinsed
     ScaleMultiply byReset
     See original wording

     2 quarts sliced peaches 3 oranges Sugar 1 small jar maraschino cherries, drained and rinsed

     Wash peaches, remove skins, and seeds. Remove juice from oranges. Grind peaches, cherries and rind of 1 orange. Mix peaches, cherries, rind and orange juice. Measure. Add as much sugar as you have fruit. Bring to a boil and cook rapidly until thick - stirring constantly. Pour into hot, sterile jars and seal. Process in boiling water bath for 5 minutes.

     Yield 3½-4 pints

     (Note: It takes about 20 minutes. Be sure to cook in a heavy pot.)

     Clarke County Cooks, page 82; contributed by Olive Vance

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

235. PEANUT BUTTER BROWNIES

     Contributor Margaret Dillow Cookies

     Chapter Quantity

     • 2 cups boiling water
     • 2½ cups rolled oats
     • 3 cups peanut butter
     • 1 pound butter
     • 12 eggs
     • 2 tablespoons vanilla
     • 3 pounds (6 cups) sugar
     • 1 pound (4 cups) all-purpose flour
     • 2 cups cocoa
     • 1 tablespoon baking powder
     • 1½ tablespoons salt
     • 2 teaspoons soda
     • 1 quart nuts
     ScaleYieldorMultiply byReset
     See original wording

     2 cups boiling water 2½ cups rolled oats 3 cups peanut butter 1 pound butter 12 eggs 2 tablespoons vanilla 3 pounds (6 cups) sugar 1 pound (4 cups) all-purpose flour 2 cups cocoa 1 tablespoon baking powder 1½ tablespoons salt 2 teaspoons soda 1 quart nuts

     Pour boiling water over oats in mixing bowl. Let stand 20 minutes. Add peanut butter, butter, eggs, vanilla, and sugar. Mix. Blend dry ingredients. Add to mixture. Mix for 3 minutes. Stir in nuts. Pour into 3 greased pans (20x12x2-inch). Bake 25 minutes at 350 degrees. Cut while warm.

     Yield 100 · Temperature 350 degrees · Time 25 minutes

     Clarke County Cooks, page 107; contributed by Margaret Dillow

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

236. PEANUT BUTTER CUPS

     Contributor Arlene Ruhl Candies

     Chapter Desserts (Cakes, Cookies, Pies, Other)

     • 3 pounds confectioners’ sugar
     • 1 pound butter, melted
     • 1 quart peanut butter
     • Covering:
     • 1 large bag semi-sweet chocolate chips
     • ¾ block paraffin wax
     See original wording

     3 pounds confectioners’ sugar 1 pound butter, melted 1 quart peanut butter Covering: 1 large bag semi-sweet chocolate chips ¾ block paraffin wax

     Mix confectioners’ sugar, butter, and peanut butter and shape into balls about the size of small walnuts or squares. Chill for 1½ hours. For covering: Melt wax and chips over low heat. Dip peanut butter balls into chocolate covering and lay on wax paper.

     (This recipe was submitted by Arlene’s friend, Peg Walter.)

     Clarke County Cooks, page 70; contributed by Arlene Ruhl

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

237. PEANUT BUTTER PIE

     Contributor Louise Leisch Pies and pastries

     Chapter Desserts (Cakes, Cookies, Pies, Other)

     • 4 ounces cream cheese, softened
     • 1 cup confectioners’ 10x sugar
     • ½ cup creamy peanut butter
     • ½ cup milk
     • ¼ cup finely chopped salted peanuts (can be omitted)
     • 9 ounces dessert topping
     • 1 (9-inch) graham cracker crust, baked and cooled (bought individual 3-inch crusts work well also)
     See original wording

     4 ounces cream cheese, softened 1 cup confectioners’ 10x sugar ½ cup creamy peanut butter ½ cup milk ¼ cup finely chopped salted peanuts (can be omitted) 9 ounces dessert topping 1 (9-inch) graham cracker crust, baked and cooled (bought individual 3-inch crusts work well also)

     Whip cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Pour into pie shell. Freeze until firm and serve. Before serving, top with dessert topping. Sprinkle with chopped nuts. Can be frozen if not used. Wrap in freezer wrap after pie is frozen.

     (Recipe from a restaurant in Nags Head, NC.)

     Clarke County Cooks, page 61; contributed by Louise Leisch

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

238. PEANUT WALDORF SALAD

     Contributor Dollie Sowers Salads

     Chapter Soups, Salads, Dressings and Sauces

     • 2 c. red delicious apples, cored and diced
     • 1 c. diced celery
     • 1/3 c. chopped peanuts
     • 2 Tbsp lemon juice
     • 1/2 c. mayonnaise
     See original wording

     2 c. red delicious apples, cored and diced 1 c. diced celery 1/3 c. chopped peanuts 2 Tbsp, lemon juice 1/2 c. mayonnaise

     Sprinkle diced apples with lemon juice. Combine with celery, nuts and mayonnaise to moisten. Serve on salad greens. Serves 4.

     The directions were corrected by hand against the book page, where our scan cut them where the book continues on another page.

     White Post Village Cook Book (1986), page 11; contributed by Dollie Sowers

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

239. PECAN PIE

     Contributor Angela Nerstheimer Pies and pastries

     Chapter Bread, Rolls, Pies and Pastry

     • 3 eggs
     • 2/3 c. sugar
     • 1 c. dark corn syrup
     • 1/3 c. melted butter
     • 1 c. pecan halves
     • 1-9 inch unbaked pastry shell
     See original wording

     3 eggs 2/3 c. sugar 1 c. dark corn syrup 1/3 c. melted butter 1 c. pecan halves 1-9 inch unbaked pastry shell

     Beat eggs thoroughly with sugar, dash salt, corn syrup and melted butter. Add pecans. Pour in pie shell. Bake at 350 degrees for 50 minutes or until knife inserted halfway between outside and center of filling comes out clean. Cool.

     Temperature 350 degrees · Time 50 minutes

     White Post Village Cook Book (1986), page 49; contributed by Angela Nerstheimer

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

240. PECAN SANDIES

     Contributor Carol Gibson Cookies

     Chapter Cakes, Cookies and Icings

     • 1 c. butter
     • 2 tsp. water
     • 2 c. flour
     • 1/3 c. sugar
     • 2 tsp. vanilla
     • 1 c. pecans
     See original wording

     1 c. butter 2 tsp. water 2 c. flour 1/3 c. sugar 2 tsp. vanilla 1 c. pecans

     Cream butter and sugar; add water and vanilla. Mix flour and pecans. Chill 3-4 hours. Shape into balls. Bake on ungreased cookie sheet for 20 minutes at 325 degrees. They do not brown and will not look cooked. Remove from cookie sheet and roll in powdered sugar. These freeze well in airtight container.

     Temperature 325 degrees · Time 20 minutes

     Estimated nutrition

     	Whole recipe
     Calories	3,570
     Protein	38 g
     Carbohydrate	274 g
     Fat	265 g
     Saturated fat	124 g
     Fiber	17 g
     Sugars	73 g
     Sodium	1,470 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Butter, salted: Salted butter where the line does not say unsalted. "Butter or margarine" and "butter or shortening" are counted as butter: where a line offers alternatives, the first-named is used.
     • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
     • Granulated sugar: "Sugar" with no other word is granulated white sugar.
     • Vanilla extract: Pure vanilla extract; the book does not say imitation.

     White Post Village Cook Book (1986), page 75; contributed by Carol Gibson

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

241. PECAN TASSIES

     Contributor Janet Lofton Pies and pastries

     Chapter Bread, Rolls, Pies and Pastry

     • 1-3 oz. pkg. cream cheese
     • 1 c. sifted flour
     • 1/2 c. margarine
     • Filling:
     • 1 egg
     • 1 Tbsp margarine, melted
     • 1 tsp. vanilla
     • dash of salt
     • 3/4 c. light brown sugar
     • 2/3 c. coarsely broken pecans
     See original wording

     1-3 oz. pkg. cream cheese 1 c. sifted flour 1/2 c. margarine Filling: 1 egg 1 Tbsp, margarine, melted 1 tsp. vanilla dash of salt 3/4 c. light brown sugar 2/3 c. coarsely broken pecans

     Let cream cheese and margarine soften. Blend in flour; chill for 1 hour. Shape into 2 dozen 1 inch balls. Press into bottom and sides of ungreased 1 3/4 inch muffin cups (real small ones). Beat first 5 of above ingredients together. Divide 1/2 of the pecans among pastry lined cups. Add mixture in cups and top .c with remaining pecans. Bake in slow oven 325 degrees for 25 minutes.

     Temperature 325 degrees · Time 25 minutes

     Estimated nutrition

     	Whole recipe
     Calories	2,880
     Protein	31 g
     Carbohydrate	274 g
     Fat	190 g
     Saturated fat	43 g
     Fiber	10 g
     Sugars	167 g
     Sodium	1,500 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Cream cheese: Regular (full-fat) cream cheese.
     • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
     • Margarine, stick, with salt: Regular 80% fat stick margarine with salt.
     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • Vanilla extract: Pure vanilla extract; the book does not say imitation.
     • Brown sugar: Measured packed: the book prints "firmly packed" on some recipes and nothing on others; packed is the standard measure for brown sugar.

     White Post Village Cook Book (1986), page 45; contributed by Janet Lofton

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

242. PEPPER RELISH

     Contributor Dollie Sowers Sauces and condiments

     Chapter Appetizers, Pickles and Relish

     • 2 medium heads cabbage
     • 24 green and red peppers
     • 1 c. salt
     • 7 c. sugar
     • 2 Tbsp celery seed
     • 12 carrots
     • 12 medium onions
     • 5 pt. vinegar
     • 2 Tbsp mustard seed
     See original wording

     2 medium heads cabbage 24 green and red peppers 1 c. salt 7 c. sugar 2 Tbsp, celery seed 12 carrots 12 medium onions 5 pt. vinegar 2 Tbsp, mustard seed

     Grind cabbage, carrots, peppers and onions; mix well. Add salt, mixing well. Pour enough water over to cover. Let set a few hours. Drain overnight. Combine vinegar, sugar, mustard and celery seed. Pour over relish that is already packed in jars. This requires no cooking. Seal.

     White Post Village Cook Book (1986), page 4; contributed by Dollie Sowers

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

243. PICKLE RECIPE

     Contributor Mrs. Frank Stuart By Betty Meade Stuart Sauces and condiments

     Chapter Appetizers, Pickles and Relish

     • 1 peck green tomatoes, chopped
     • 1 dozen large onions, chopped
     • 3 medium heads cabbage, chopped
     • 1 1/2 teacups salt sprinkled over
     • chopped mixture
     • 3 lb. sugar or more to taste
     • 2 oz. turmeric
     • 2 tsp. cayenne pepper
     • 4 tins mixed spices
     • 2 oz. celery seed
     ScaleYieldorMultiply byReset
     See original wording

     1 peck green tomatoes, chopped 1 dozen large onions, chopped 3 medium heads cabbage, chopped 1 1/2 teacups salt sprinkled over chopped mixture 3 lb. sugar or more to taste 2 oz. turmeric 2 tsp. cayenne pepper 4 tins mixed spices 2 oz. celery seed

     Stir well and let set overnight. In morning squeeze out and put in with vinegar and water. If vinegar is strong enough to cover add following spices. If you have sweet green or red peppers,, put in too. Cook until done. Makes 3 gallons.

     Yield Makes 3 gallons

     White Post Village Cook Book (1986), page 5; contributed by Mrs. Frank Stuart By Betty Meade Stuart

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

244. PINEAPPLE AND COCONUT CAKE

     Contributor Mrs. Edith Huff Cakes

     Chapter Cakes, Cookies and Icings

     • 1 box yellow cake mix
     • 1 box pineapple oi vanilla
     • instant pudding
     • 3/4 c. cooking oil
     • 10 oz. lemon lime soda water
     • 4 eggs, well beaten
     • 3 eggs, beaten
     • 1 1/2 c. sugar
     • 1 stick margarine
     • 1 c. crushed pineapple
     • 1 small can coconut
     • 1/2 c. flour
     See original wording

     1 box yellow cake mix 1 box pineapple oi vanilla instant pudding 3/4 c. cooking oil 10 oz. lemon lime soda water 4 eggs, well beaten Tr-ing; 3 eggs, beaten 1 1/2 c. sugar 1 stick margarine 1 c. crushed pineapple 1 small can coconut 1/2 c. flour

     Mix all ingredients except soda water. Now add soda water and beat well. Bake in 13 x 9 x 2 inch greased and floured pan for 40 minutes at 350 degrees. Cook eggs, flour and margarine over medium heat until thick. Add pineapple and coconut. Pour over cake while still hot.

     Temperature 350 degrees · Time 40 minutes

     Heading not shown: garbled in our scan. Page 64 of the book has the recipe as printed.

     White Post Village Cook Book (1986), page 64; contributed by Mrs. Edith Huff

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

245. PINEAPPLE CHEESE BALL

     Contributor Charlotte Payne Appetizers

     Chapter Appetizers, Pickles and Relish

     • 2-8 oz. pkg. cream cheese, softened
     • 1-8 1/2 oz. can crushed pineapple, drained
     • 1/4 c. chopped green pepper
     • 2 Tbsp chopped onion
     • 1/2 tsp. salt
     • 2 c. ground pecans
     See original wording

     2-8 oz. pkg. cream cheese, softened 1-8 1/2 oz. can crushed pineapple, drained 1/4 c. chopped green pepper 2 Tbsp, chopped onion 1/2 tsp. salt 2 c. ground pecans

     Stir in pineapple, peppers, onion, salt and 1 cup pecans into softened cream cheese. Form into ball. Chill. Roll in remaining cup of pecans.

     Estimated nutrition

     	Whole recipe
     Calories	3,250
     Protein	49 g
     Carbohydrate	97 g
     Fat	313 g
     Saturated fat	105 g
     Fiber	24 g
     Sugars	62 g
     Sodium	2,590 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Cream cheese: Regular (full-fat) cream cheese.
     • Pineapple, canned, crushed, juice pack: Canned crushed pineapple, juice pack, solids and liquids. The book rarely says drained and never says syrup; heavy-syrup pack would add about 45 kcal per cup.
     • Green bell pepper, raw: A green pepper with no size is medium.
     • Onion, raw: An onion with no size is medium (110 g).

     White Post Village Cook Book (1986), page 2; contributed by Charlotte Payne

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

246. PINEAPPLE POUND CAKE

     Contributor Lyn Teets Cakes

     Chapter Cakes, Cookies and Icings

     • 1/2 c. shortening
     • 1 c. butter or margarine
     • 2 3/4 c. sugar
     • 6 eggs
     • 3 c. all purpose flour
     • 1 tsp. baking powder
     • 1/4 c. milk
     • 1 tsp. vanilla
     • 3/4 c. crushed pineapple
     • (with juice)
     • Pineapple Glaze:
     • 1/4 c. melted margarine
     • 1 1/2 c. sifted powdered sugar
     • 1 c. drained pineapple
     See original wording

     1/2 c. shortening 1 c. butter or margarine 2 3/4 c. sugar 6 eggs 3 c. all purpose flour 1 tsp. baking powder 1/4 c. milk 1 tsp. vanilla 3/4 c. crushed pineapple (with juice) Pineapple Glaze: 1/4 c. melted margarine 1 1/2 c. sifted powdered sugar 1 c. drained pineapple

     Combine shortening, butter and sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately, with milk and vanilla, beating well after each addition. Stir in crushed pineapple. Pour batter into a well greased and floured 10 inch tube pan. Place in COLD oven; set temperature at 325 degrees and bake 1 hour and 15 minutes or until tests done. Cool 10 to 15 minutes in pan. Invert onto serving plate; drizzle pineapple glaze over top and sides. Mix together and drizzle on cake.

     Temperature 325 degrees · Time 1 hour and 15 minutes

     White Post Village Cook Book (1986), page 64; contributed by Lyn Teets

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

247. "PINK PANTHER"

     Contributor Former Resident of White Post Carter Hardesty Other desserts

     Chapter Desserts

     • 1 can cherry pie filling
     • 1 box Cool Whip
     • 1 can Eagle Brand milk
     • 1/4 c. lemon juice
     See original wording

     1 can cherry pie filling 1 box Cool Whip 1 can Eagle Brand milk 1/4 c. lemon juice

     Whip and freeze.

     White Post Village Cook Book (1986), page 81; contributed by Former Resident of White Post Carter Hardesty

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

248. PIQUANT MEAT BALLS

     Contributor Eleanor Lloyd Appetizers

     Chapter Appetizers, Pickles and Relish

     • 2 lb. lean ground beef
     • 1/4 c. water
     • 1 small onion, grated
     • 1/8 tsp. pepper
     • 12 oz. bottle chili sauce
     • 1 Tbsp lemon juice
     • 2 eggs
     • 1 c. bread crumbs
     • 1 1/2 tsp. salt
     • 1 lb. can jellied cranberry sauce
     • 2 Tbsp brown sugar
     ScaleYieldorMultiply byReset
     See original wording

     2 lb. lean ground beef 1/4 c. water 1 small onion, grated 1/8 tsp. pepper 12 oz. bottle chili sauce 1 Tbsp, lemon juice 2 eggs 1 c. bread crumbs 1 1/2 tsp. salt 1 lb. can jellied cranberry sauce 2 Tbsp, brown sugar

     Combine ground beef, eggs, water, bread crumbs, onion, salt and pepper by hand. Form into small meat balls. Meat balls hold shape better if refrigerated overnight. In a skillet, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Simmer, stirring, until sauce is a smooth consistency. Add meat balls. Simmer 1 hour. Serve hot as an appetizer or with picks from fondue pot. Makes 90 small meat balls.

     Yield Makes 90 small meat balls · Time 1 hour

     White Post Village Cook Book (1986), page 3; contributed by Eleanor Lloyd

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

249. PIROHI (LITTLE PIES)

     Contributor Sandy Rock Meats

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 2 c. flour
     • 1 tsp. salt
     • 1 egg
     • 1/4 tsp. baking powder (omit for boiling No. 1)
     • warm water, enough to hold dough together (about 8 Tbsp.)
     See original wording

     Slavic Recipe 2 c. flour 1 tsp. salt 1 egg 1/4 tsp. baking powder (omit for boiling No. 1) warm water, enough to hold dough together (about 8 Tbsp.)

     The directions not shown: garbled in our scan. Page 25 of the book has the recipe as printed.

     White Post Village Cook Book (1986), page 25; contributed by Sandy Rock

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

250. PIZZA LOAF

     Contributor Eleanor Lloyd Meats

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 1 egg
     • 1 1/2 tsp. salt
     • 3 c. corn flakes
     • 1/4 c. finely chopped onions
     • 6 oz. pkg. (4) slices natural
     • Mozzarella cheese
     • 10 1/2 oz. can pizza sauce
     • (1 1/4 c.)
     • 1/4 tsp. pepper
     • 2 lb. lean ground beef
     • 4 oz. can mushrooms, stems
     • and pieces, drained (optional)
     ScaleYieldorMultiply byReset
     See original wording

     1 egg 1 1/2 tsp. salt 3 c. corn flakes 1/4 c. finely chopped onions 6 oz. pkg. (4) slices natural Mozzarella cheese 10 1/2 oz. can pizza sauce (1 1/4 c.) 1/4 tsp. pepper 2 lb. lean ground beef 4 oz. can mushrooms, stems and pieces, drained (optional)

     Place egg, pizza sauce, salt, pepper and corn flakes in large mixing bowl. Mix until thoroughly combined. Add ground beef, onion, mushrooms; mix lightly but thoroughly. Press half the mixture evenly in bottom of ungreased 9 inch pan. Place 2 slices of cheese over meat mixture. Press remaining meat mixture evenly over cheese. Bake about 1 hour or until meat begins to shrink slightly from sides of pan. Cut remaining cheese into strips, layer over loaf. Return to oven for about 3 minutes. Remove and cut into squares. 9 servings (350 degree oven)

     Yield 9 servings · Temperature 350 degree · Time 1 hour

     White Post Village Cook Book (1986), page 15; contributed by Eleanor Lloyd

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

251. PORCUPINE MEATBALLS

     Contributor Mary Jane Underhill Meats

     Chapter Meat (Beef, Pork, Poultry)

     • 1 can tomato soup
     • ½ cup uncooked rice
     • 1 pound hamburger
     • 1 onion, chopped fine
     • 1½ teaspoons salt
     • ¼ teaspoon pepper
     See original wording

     1 can tomato soup ½ cup uncooked rice 1 pound hamburger 1 onion, chopped fine 1½ teaspoons salt ¼ teaspoon pepper

     Mix soup with 1 can of water. Combine rice, hamburger, onion, salt, and pepper. Add 4 tablespoons soup and mix well. Shape into balls, put in 2-quart casserole and cover with rest of soup. Bake covered at 350 degrees for 1 hour and 30 minutes. Remove cover for last 15 minutes of baking.

     Temperature 350 degrees · Time 1 hour and 30 minutes

     Clarke County Cooks, page 91; contributed by Mary Jane Underhill

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

252. PORK CHOPS MEXICANA

     Contributor Jan Digges Meats

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 6 chops (1/2 - 3/4 inch thick)
     • oil
     • 1 1/2 c. water
     • 11/4 oz. pkg. taco seasoning mix
     • 3/4 c. grated Cheddar cheese
     • salt to taste
     • 3/4 c. uncooked regular rice
     • 8 oz. tomato sauce
     • 1 tsp. salt
     • 1 medium green pepper, cut
     • into rings
     ScaleYieldorMultiply byReset
     See original wording

     6 chops (1/2 - 3/4 inch thick) oil 1 1/2 c. water 11/4 oz. pkg. taco seasoning mix 3/4 c. grated Cheddar cheese salt to taste 3/4 c. uncooked regular rice 8 oz. tomato sauce 1 tsp. salt 1 medium green pepper, cut into rings

     Sprinkle chops with salt; brown on both sides in small amount of oil. Drain well on paper towels. Place chops in 13 x 9 x 2 baking dish. Sprinkle rice around chops. Combine water, tomato sauce, taco seasoning, 1 teaspoon salt; pour over rice and chops. Cover tightly and bake 350 degrees for 1 hour. Remove cover and sprinkle with cheese. Top with green pepper. Cover and bake 15 minutes or until chops are done and rice is tender. Serves 6.

     Yield Serves 6 · Temperature 350 degrees

     White Post Village Cook Book (1986), page 16; contributed by Jan Digges

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

253. Pork Chops with a Wild Mushroom Rosemary Cream Sauce

     Contributor Heidi Grubb – McClemens Meats

     Category Market Recipes by Heidi

     • 4 bone-in pork chops (Persimmon Ridge Farm, Chilly Hollow Farm)
     • 2 tsp vegetable oil
     • 3 Tbsp unsalted butter
     • ½ lb oyster mushrooms, rough chopped (Rooster Dirt Farm)
     • 1 Tbsp fresh rosemary, minced (Grafton)
     • 1 clove garlic, minced
     • 1pt heavy cream
     • 1 tsp concentrated chicken base
     • salt and pepper to taste
     See original wording

     4 bone-in pork chops (Persimmon Ridge Farm, Chilly Hollow Farm) 2 tsp vegetable oil 3 Tbsp unsalted butter ½ lb oyster mushrooms, rough chopped (Rooster Dirt Farm) 1 Tbsp fresh rosemary, minced (Grafton) 1 clove garlic, minced 1pt heavy cream 1 tsp concentrated chicken base salt and pepper to taste

     Combine chicken base and heavy cream. Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to plate and tent with foil. In now-empty skillet, cook butter, mushrooms, and 1/4 teaspoon salt, covered, until softened, about 5 minutes. Remove lid and cook until moisture has evaporated, about 5 minutes. Add garlic and cook until just fragrant. Slowly stir in heavy cream, chicken base, rosemary, and any accumulated pork juices and simmer until gravy has thickened, about 3 minutes. Off heat, season with salt and pepper. Serve.

     Published by the Clarke County Farmers' Market in its "Market Recipes by Heidi" post of May 11, 2017, posted by Karie Griffin and credited to Heidi Grubb-McClemens, general manager and chef of The Berryville Grille. The names in parentheses after an ingredient are the market vendors the post says offer it.

     Clarke County Farmers' Market; contributed by Heidi Grubb – McClemens

     Source page clarkecountyfarmersmarket.com

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

254. POTATO BISCUITS

     Contributor Rose Ann Sloane Breads

     Chapter Bread, Rolls, Pies and Pastry

     • 1/3 c. shortening
     • 1 c. mashed potatoes
     • 1 1/2 c. flour
     • 1/2 tsp. salt
     • 4 tsp. baking powder
     • 2 Tbsp sugar
     • 1/2 c. milk
     See original wording

     1/3 c. shortening 1 c. mashed potatoes 1 1/2 c. flour 1/2 tsp. salt 4 tsp. baking powder 2 Tbsp, sugar 1/2 c. milk

     Melt shortening; stir in potatoes. Add the rest. Pat in pan and brush the top with milk or roll out and cut into rounds. Bake at 325 degrees.

     Temperature 325 degrees

     White Post Village Cook Book (1986), page 44; contributed by Rose Ann Sloane

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

255. POTATO PIE

     Contributor Alice Good Vegetables

     Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

     • 1 lb. hamburger
     • 4 oz. can mushrooms, drained
     • 1 egg
     • 1/3 c. chopped onion
     • 1/4 c. dry bread crumbs
     • 1 tsp. salt
     • dash of pepper
     • 2 c. chopped potatoes, cooked
     • 3 Tbsp milk
     • 1/2 lb. Velveeta cheese, cubed
     • 1 Tbsp chopped parsley
     • 1/4 tsp. salt
     ScaleYieldorMultiply byReset
     See original wording

     1 lb. hamburger 4 oz. can mushrooms, drained 1 egg 1/3 c. chopped onion 1/4 c. dry bread crumbs 1 tsp. salt dash of pepper 2 c. chopped potatoes, cooked 3 Tbsp, milk 1/2 lb. Velveeta cheese, cubed 1 Tbsp, chopped parsley 1/4 tsp. salt

     Combine meat, mushrooms, egg, onion, bread crumbs and seasonings; mix lightly. Press meat mixture onto bottom and sides of a 9 inch pie plate; bake at 400 degrees for 15 minutes. Mash hot potatoes with milk; stir in cheese, parsley and salt. Remove meat shell from oven; reduce oven temperature to 350 degrees. Drain meat shell; fill with potato mixture. Return to oven; continue baking 10 minutes. 6 servings.

     Yield 6 servings

     White Post Village Cook Book (1986), page 33; contributed by Alice Good

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

256. POTATO REFRIGERATOR ROLLS

     Contributor Elizabeth Kirkpatrick Breads

     Chapter Bread, Rolls, Pies and Pastry

     • 1 c. mashed potatoes
     • 2/3 c. butter or shortening
     • 1 c. sugar
     • 6 to 8 c. flour
     • 2 tsp. salt
     • 1 1/2 c. lukewarm potato water­ add 2 cakes yeast, dissolve in potato water-I use dried yeast)
     • 2 eggs, beaten
     See original wording

     1 c. mashed potatoes 2/3 c. butter or shortening 1 c. sugar 6 to 8 c. flour 2 tsp. salt 1 1/2 c. lukewarm potato water­ add 2 cakes yeast, dissolve in potato water-I use dried yeast) 2 eggs, beaten

     Mash potatoes with electric mixer; add shortening and sugar that has been creamed together. Add salt and eggs together; blend thoroughly in electric mixer. Then add yeast that has been dissolved in potato water. Add flour to make stiff dough. Knead well. Place in a large greased bowl and let rise until double or better. Work down. Place in refrigerator overnight. Shape in rolls. Let rise until good and light. Bake in oven 400 degrees about 15 to 20 minutes.

     Temperature 400 degrees · Time 15 to 20 minutes

     The ingredient list was corrected by hand against the book page, where our scan dropped a line the book prints.

     White Post Village Cook Book (1986), page 44; contributed by Elizabeth Kirkpatrick

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

257. POTATO SALAD

     Contributor Joy Masemer Salads

     Chapter Soups, Salads, Dressings and Sauces

     • 1/2 lb. bacon
     • 2 Tbsp flour
     • 1/4 c. vinegar
     • 1/2 c. salad dressing
     • 1/2 c. celery, diced
     • 1/4 c. onion, diced
     • salt and pepper
     • 1 c. sugar
     • 2 eggs
     • 1 c. water
     • 10 medium potatoes
     • 5 hard cooked eggs, chopped
     • 1/4 c. carrot, diced
     See original wording

     1/2 lb. bacon 2 Tbsp, flour 1/4 c. vinegar 1/2 c. salad dressing 1/2 c. celery, diced 1/4 c. onion, diced salt and pepper 1 c. sugar 2 eggs 1 c. water 10 medium potatoes 5 hard cooked eggs, chopped 1/4 c. carrot, diced

     Cook potatoes with jackets on and set aside to cool. Cut bacon into 1/2 inch strips; fry lightly. Drain. Mix sugar, flour; add eggs (2) and beat to a smooth paste. Slowly stir in vinegar and water. Pour into pan with bacon and cook until thick; cool. Add salad dressing, stirring until well blended. Peel cold potatoes and dice them into large bowl, add all other ingredients and salt and pepper.

     White Post Village Cook Book (1986), page 12; contributed by Joy Masemer

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

258. POTATO SALAD DRESSING

     Contributor Dollie Sowers Salads

     Chapter Soups, Salads, Dressings and Sauces

     • Combine:
     • 3 eggs, slightly beaten
     • 1/4 stick butter
     • 1/4 c. water
     • 1/4 c. vinegar
     • 1 c. sugar
     See original wording

     Combine: 3 eggs, slightly beaten 1/4 stick butter 1/4 c. water 1/4 c. vinegar 1 c. sugar

     Cook in double boiler until thick and smooth. After mixture cools add 1 cup mayonnaise.

     White Post Village Cook Book (1986), page 13; contributed by Dollie Sowers

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

259. POTATOES GOURMET

     Contributor Elise Canty Seay Vegetables

     Chapter Vegetables

     • 6 medium potatoes
     • ¼ cup melted butter or margarine
     • 2 cups shredded Cheddar cheese, (8 ounces)
     • 3 green onions, chopped
     • 1 (8-ounce) container commercial sour cream
     • 1 teaspoon salt
     • ¼ teaspoon pepper
     • 2 tablespoons butter or margarine
     See original wording

     6 medium potatoes ¼ cup melted butter or margarine 2 cups shredded Cheddar cheese, (8 ounces) 3 green onions, chopped 1 (8-ounce) container commercial sour cream 1 teaspoon salt ¼ teaspoon pepper 2 tablespoons butter or margarine

     Peel and cut potatoes into cubes. Cover potatoes with salted water and bring to a boil. Reduce heat and cook until tender. Mash potatoes. Set aside. Combine ¼ cup melted butter and cheese in a heavy saucepan. Cook over low heat, stirring constantly until cheese is partially melted. Combine potatoes, cheese mixture, sour cream, onion, salt and pepper. Stir well. Spoon potato mixture into a greased 2-quart shallow casserole. Dot with 2 tablespoons butter. Cover and bake at 300 degrees for 25 minutes.

     Temperature 300 degrees · Time 25 minutes

     (This dish has gone to many covered dish lunches. May be made ahead, placed in the refrigerator and baked when needed. Bring to room temperature before baking.)

     Clarke County Cooks, page 135; contributed by Elise Canty Seay

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

260. POUND CAKE

     Contributor Laura Travers Cakes

     Chapter Desserts (Cakes, Cookies, Pies, Other)

     • 3 sticks butter or margarine
     • 3 cups sugar
     • 5 eggs
     • 3 cups cake flour
     • 1 teaspoon baking powder
     • 1 cup milk
     • 1 teaspoon vanilla
     • 1 teaspoon lemon extract
     • 1 teaspoon almond extract
     See original wording

     3 sticks butter or margarine 3 cups sugar 5 eggs 3 cups cake flour 1 teaspoon baking powder 1 cup milk 1 teaspoon vanilla 1 teaspoon lemon extract 1 teaspoon almond extract

     Sift flour and baking powder and set aside. Cream butter and sugar. Add eggs, one at a time. Add flour mixture and milk alternately. Add flavorings and blend well. Bake in a 10-inch tube pan for 1 hour and 15 minutes.

     Time 1 hour and 15 minutes

     (Do not open oven while baking.)

     Clarke County Cooks, page 45; contributed by Laura Travers

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

261. POUND CAKE

     Contributor Laura Wedlock Cakes

     Chapter Cakes, Cookies and Icings

     • 2 c. sugar
     • 3 tsp. baking powder
     • 1/2 lb. butter
     • 1 tsp. vanilla
     • 6 eggs
     • 3 c. flour
     • 1/2 c. Crisco
     • 1 tsp. lemon
     See original wording

     2 c. sugar 3 tsp. baking powder 1/2 lb. butter 1 tsp. vanilla 6 eggs 3 c. flour 1/2 c. Crisco 1 tsp. lemon

     Cream sugar, Crisco, butter. Add 1 egg at a time; beat well after each. Add flour, baking powder, vanilla and lemon. Mix well. Preheat oven 350 degrees; bake for 15 minutes; reduce to 300 degrees and bake for 1 1/2 hours.

     White Post Village Cook Book (1986), page 59; contributed by Laura Wedlock

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

262. PRESSURE COOKER MEAT LOAF DINNER

     Contributor Sadie Floyd Meats

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 1 lb. ground beef
     • dash of pepper
     • 1/4 c. chopped onion
     • 1 Tbsp fat
     • 1/2 c. water
     • 4 whole carrots
     • 1 1/2 tsp. salt
     • 1 egg
     • 2 slices bread, cubed
     • 8 oz. can tomato sauce
     • 4 whole potatoes
     ScaleMultiply byReset
     See original wording

     1 lb. ground beef dash of pepper 1/4 c. chopped onion 1 Tbsp, fat 1/2 c. water 4 whole carrots 1 1/2 tsp. salt 1 egg 2 slices bread, cubed 8 oz. can tomato sauce 4 whole potatoes

     Mix together beef, egg, onion and bread. Form into loaf. Wrap loaf in foil and refrigerate several hours or overnight. This prevents it from breaking apart. Brown meat loaf on all sides in fat in cooker; remove. Pour tomato sauce and water into cooker; place rack in cooker and arrange meat loaf and vegetables on rack. Season vegetables with salt if desired. Cover set control at 10; cook 15 minutes after control jiggles. Cool cooker normally for 5 minutes, then place under faucet.

     Yield 2 1/2 quart size serves 4 - double recipe for 6 to 8 quart size. · Time 15 minutes

     The ingredient list was corrected by hand against the book page, where our scan ran the printed columns together.

     White Post Village Cook Book (1986), page 23; contributed by Sadie Floyd

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

263. PRUNE CAKE

     Contributor Mrs. Edith Smallwood Cakes

     Chapter Cakes, Cookies and Icings

     • 1 c. Wesson oil
     • 2 c. white sugar
     • 3 eggs
     • 1 c. buttermilk
     • 1 c. stewed broken prunes
     • 1/4 c. prune juice
     • 1 c. nuts
     • 2 c. flour, sifted
     • 1 tsp. soda
     • 1 tsp. cinnamon
     • 1 tsp. cloves
     • 1 tsp. allspice
     • 1 tsp. nutmeg
     • 1/2 tsp. salt
     • Icing:
     • 1/2 c. buttermilk
     • 3/4 stick butter
     • 1/2 tsp. soda
     • 1 Tbsp. Karo syrup (white)
     • 1 c. sugar
     • 1 tsp. vanilla
     See original wording

     1 c. Wesson oil 2 c. white sugar 3 eggs 1 c. buttermilk 1 c. stewed broken prunes 1/4 c. prune juice 1 c. nuts 2 c. flour, sifted 1 tsp. soda 1 tsp. cinnamon 1 tsp. cloves 1 tsp. allspice 1 tsp. nutmeg 1/2 tsp. salt Icing: 1/2 c. buttermilk 3/4 stick butter 1/2 tsp. soda 1 Tbsp. Karo syrup (white) 1 c. sugar 1 tsp. vanilla

     Add each item as listed. Mix well. Cook until slightly thickened. Pour over cake.

     The book prints no bake step for this cake; none is added here.

     White Post Village Cook Book (1986), page 55; contributed by Mrs. Edith Smallwood

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

264. PUMPKIN BREAD

     Contributor Barbara Keefer Breads

     Chapter Bread, Rolls, Pies and Pastry

     • 1 1/3 c. sugar
     • 1/3 c. vegetable oil
     • 2 eggs
     • 1 c. can pumpkin
     • 1 2/3 c. flour
     • 1 tsp. baking soda
     • 1/4 tsp. baking powder
     • 1/4 tsp. salt
     • 1/4 tsp. pumpkin spices
     • 1/3 c. water
     See original wording

     1 1/3 c. sugar 1/3 c. vegetable oil 2 eggs 1 c. can pumpkin 1 2/3 c. flour 1 tsp. baking soda 1/4 tsp. baking powder 1/4 tsp. salt 1/4 tsp. pumpkin spices 1/3 c. water

     Grease and flour 1 bread tin. Preheat oven 350 degrees. In large bowl (mix with wooden spoon): Throw on top of above mixture and mix everything: Bake 1 hour or until knife comes out clean. Cool tin for 15 minutes. Put in plastic bag with twist tie end. Put immediately in refrigerator.

     Temperature 350 degrees · Time 1 hour

     White Post Village Cook Book (1986), page 47; contributed by Barbara Keefer

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

265. PUMPKIN CAKE ROLL

     Contributor Janet Lofton Cakes

     Chapter Cakes, Cookies and Icings

     • 3 eggs
     • 1 c. sugar
     • 2/3 c. pumpkin
     • 1 tsp. lemon juice
     • 3/4 c. flour
     • 1 tsp. baking powder
     • 2 tsp. cinnamon
     • 1 tsp. ginger
     • 1/2 tsp. nutmeg
     • 1/2 tsp. salt
     • Filling:
     • 1 c. powdered sugar
     • 2 (3 oz.) pkg. cream cheese
     • 4 Tbsp butter or margarine
     • 1/2 tsp. vanilla
     See original wording

     3 eggs 1 c. sugar 2/3 c. pumpkin 1 tsp. lemon juice 3/4 c. flour 1 tsp. baking powder 2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. salt Filling: 1 c. powdered sugar 2 (3 oz.) pkg. cream cheese 4 Tbsp, butter or margarine 1/2 tsp. vanilla

     Beat eggs; gradually add sugar. Stir in pumpkin and lemon juice. Stir in all dry ingredients and fold into pumpkin. Spread in greased and floured 15x10x1 inch pan. Top with 1 cup chopped walnuts. Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting with narrow end, roll towel and cake together; cool. Unroll. Combine together and beat until smooth. Spread over cake; roll. Chill.

     Temperature 375 degrees · Time 15 minutes

     White Post Village Cook Book (1986), page 68; contributed by Janet Lofton

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

266. QUICK BEEF BARBEQUE

     Contributor Catherine McIntire Meats

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 1 lb. ground beef
     • 1/4 c. diced onion
     • salt and pepper if desired
     • 1/4 c. diced celery
     • 3/4 to 1 c. bottled barbeque
     • sauce
     ScaleMultiply byReset
     See original wording

     1 lb. ground beef 1/4 c. diced onion salt and pepper if desired 1/4 c. diced celery 3/4 to 1 c. bottled barbeque sauce

     Crumble ground beef into skillet; add celery and onions. Cook until beef loses its red color; add barbeque sauce, salt and pepper. Simmer 10-15 minutes. 4-6 servings.

     Yield 4-6 servings · Time 10-15 minutes

     White Post Village Cook Book (1986), page 17; contributed by Catherine McIntire

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

267. QUICK PIZZA CASSEROLE

     Contributor Erma Russell Meats

     Chapter Casseroles

     • 1 pound ground beef
     • ½ pound hot seasoned sausage
     • 2 cups (8 ounces) shredded Mozzarella cheese
     • 1 (14-ounce) jar pizza sauce
     • ¾ cup biscuit mix
     • 1½ cups milk
     • 2 eggs
     ScaleYieldorMultiply byReset
     See original wording

     1 pound ground beef ½ pound hot seasoned sausage 2 cups (8 ounces) shredded Mozzarella cheese 1 (14-ounce) jar pizza sauce ¾ cup biscuit mix 1½ cups milk 2 eggs

     Cook ground beef and sausage until browned, stirring to crumble. Drain off pan drippings. Spoon meat into a 9-inch baking dish. Top with pizza sauce and cheese. Combine biscuit mix, milk and eggs; beat until smooth. Pour mixture over casserole covering evenly. Bake at 400 degrees for 30-35 minutes.

     Yield 6 servings · Temperature 400 degrees · Time 30-35 minutes

     Clarke County Cooks, page 36; contributed by Erma Russell

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

268. QUICK POTATO SOUP

     Contributor Ina Holler Soups

     Chapter Soups, Salads, Dressings and Sauces

     • 3 c. shredded potatoes
     • 2 Tbsp fat
     • 4 c. milk
     • 2 Tbsp shredded onion
     • 1 1/2 c. boiling water
     • 11/2 tsp. salt, pepper
     See original wording

     3 c. shredded potatoes 2 Tbsp, fat 4 c. milk 2 Tbsp, shredded onion 1 1/2 c. boiling water 11/2 tsp. salt, pepper

     Cook potatoes, onions and fat in the water until the potatoes Y are tender. Add milk, salt and pepper. Heat and serve.

     White Post Village Cook Book (1986), page 7; contributed by Ina Holler

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

269. QUICK SALAD

     Contributor Louise Buckley Salads

     Chapter Soups, Salads, Dressings and Sauces

     • 6 oz. box orange jello
     • 8 oz. Cool Whip
     • 12 oz. cottage cheese
     • 1 can crushed pineapple, drained
     See original wording

     6 oz. box orange jello 8 oz. Cool Whip 12 oz. cottage cheese 1 can crushed pineapple, drained

     Mix together and chill.

     White Post Village Cook Book (1986), page 11; contributed by Louise Buckley

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

270. RED VELVET CAKE

     Contributor Anna Larrick Cakes

     Chapter Cakes, Cookies and Icings

     • 1/2 c. butter
     • 2 eggs
     • 2 Tbsp cocoa
     • 1 tsp. salt
     • 1 tsp. soda
     • 1 Tbsp vinegar
     • 1 1/2 c. sugar
     • 2 oz. red food coloring
     • 2 1/4 c. flour
     • 1 tsp. vanilla
     • 1 c. buttermilk
     • Frosting for Cake:
     • 3 Tbsp flour
     • 1 tsp. vanilla
     • 1 c. granulated sugar
     • 1 c. butter
     • 1 c. milk
     See original wording

     1/2 c. butter 2 eggs 2 Tbsp, cocoa 1 tsp. salt 1 tsp. soda 1 Tbsp, vinegar 1 1/2 c. sugar 2 oz. red food coloring 2 1/4 c. flour 1 tsp. vanilla 1 c. buttermilk Frosting for Cake: 3 Tbsp, flour 1 tsp. vanilla 1 c. granulated sugar 1 c. butter 1 c. milk

     Make a paste of cocoa and food coloring. Cream together butter and sugar; add paste and eggs. Add salt and flour with buttermilk and vanilla. Mix vinegar and soda together and add to creamed mixture. Don't beat hard, just blend. Bake 30 minutes at 350 degrees in 9 inch layer pans or sheet cake pan. Cook flour and milk on low heat until thick. Cool. Cream sugar, butter and vanilla until fluffy. Add to flour mixture. Beat until mixture is like whipped cream. Spread on cake. Sprinkle with coconut or nuts if desired. Real Good.

     Temperature 350 degrees · Time 30 minutes

     Estimated nutrition

     	Whole recipe
     Calories	5,930
     Protein	65 g
     Carbohydrate	764 g
     Fat	301 g
     Saturated fat	186 g
     Fiber	12 g
     Sugars	527 g
     Sodium	6,400 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Butter, salted: Salted butter where the line does not say unsalted. "Butter or margarine" and "butter or shortening" are counted as butter: where a line offers alternatives, the first-named is used.
     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • Baking soda: "Soda" in a baking ingredient list is baking soda.
     • Vinegar, distilled: "Vinegar" with no other word is distilled white vinegar.
     • Granulated sugar: "Sugar" with no other word is granulated white sugar.
     • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
     • Vanilla extract: Pure vanilla extract; the book does not say imitation.
     • Buttermilk: Cultured lowfat buttermilk, the form sold in stores.
     • Whole milk: "Milk" with no other word is counted as whole milk (3.25% milkfat); the source gives no fat level.

     White Post Village Cook Book (1986), page 57; contributed by Anna Larrick

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

271. RHUBARB SAUCE

     Contributor Margaret Surber Other desserts

     Chapter Desserts (Cakes, Cookies, Pies, Other)

     • 3 cups rhubarb, cut up
     • 1½ cups water
     • ¾ cup sugar
     • ¼ cup white raisins
     • 1 box red raspberry jello
     • 1 cup water
     See original wording

     3 cups rhubarb, cut up 1½ cups water ¾ cup sugar ¼ cup white raisins 1 box red raspberry jello 1 cup water

     Simmer rhubarb, water, and sugar for 10 minutes. Add white raisins; simmer for 15 minutes. Dissolve jello in water, add mixtures together. Refrigerate.

     (Very tasty alone or over ice cream or cake.)

     Clarke County Cooks, page 70; contributed by Margaret Surber

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

272. RICE BROCCOLI

     Contributor Sandy Carper Vegetables

     Chapter Vegetables

     • 1 c. rice (3 c. cooked)
     • 1 can mushrooms (bits and pieces)
     • 1 pkg. chopped broccoli
     • 1 can Cheddar cheese soup
     • 1/2 lb. sharp Cheddar cheese
     • 1 can onion rings, optional
     See original wording

     1 c. rice (3 c. cooked) 1 can mushrooms (bits and pieces) 1 pkg. chopped broccoli 1 can Cheddar cheese soup 1/2 lb. sharp Cheddar cheese 1 can onion rings, optional

     In large pan, melt 1/2 stick margarine and brown onion (what you like). Add cheese soup, mushrooms with juice, Cheddar cheese broken into pieces. Heat on low until cheese melts. Cook rice and drain. Cook and drain broccoli. Mix all ingredients together and add 1 teaspoon garlic salt. Put in large baking dish ( or 2 smaller ones to freeze for later). Sprinkle with onion rings. Bake 300 degrees for 25 minutes.

     Temperature 300 degrees · Time 25 minutes

     White Post Village Cook Book (1986), page 37; contributed by Sandy Carper

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

273. Rice Pudding

     Contributor FISH of Clarke County Desserts

     Category Desserts

     • 1 1/2 c. cooked white rice, from 1/2 to 3/4 c. dry rice
     • 2 c. milk; whole milk makes it very creamy
     • 1/3 c. sugar, or 4 tablespoons honey
     • 1 egg
     • 1 Tbsp. butter or margarine
     • 1/2 tsp. vanilla
     • a pinch of salt
     • cinnamon or nutmeg to taste
     • chopped fruit and chopped nuts, for serving
     See original wording

     1 1/2 c. cooked white rice, from 1/2 to 3/4 c. dry rice 2 c. milk; whole milk makes it very creamy 1/3 c. sugar, or 4 tablespoons honey 1 egg 1 Tbsp. butter or margarine 1/2 tsp. vanilla a pinch of salt cinnamon or nutmeg to taste chopped fruit and chopped nuts, for serving

     Put the cooked rice in a saucepan with 1 1/2 cups of the milk and set the remaining half cup aside. Add the sugar, or the honey in its place, and a pinch of salt. Turn the heat to medium high and cook it 15 to 20 minutes, stirring frequently enough to keep it from sticking to the bottom of the pan, until it is very thick and creamy. Whisk the egg together with the reserved half cup of milk in a bowl. Stir about a cup of the hot rice into the egg and milk gradually, stirring as you go so the hot mixture does not curdle the egg. Return the egg, milk and rice to the pan, turn the heat to low and cook it about two minutes so the egg cooks; raisins go in at this point for a more traditional rice pudding. Take the pan off the heat, stir in the butter and the vanilla, and sprinkle in cinnamon or nutmeg to taste. Serve it as a dessert, or as a breakfast with chopped fruit and chopped nuts on top.

     The cook serves this as a breakfast with chopped apples and chopped walnuts and pecans on top, in place of oatmeal. The sweetener can be left out altogether when fruit or a little apple juice goes in instead.

     Extracted from the video's automatic caption transcript. The ingredient list gives 1 1/2 cups of cooked rice, and later in the video the cook says to put in two cups; the amount the list states is the one printed here. The video states no yield.

     Cooking with FISH of Clarke County; the channel's own video

     Source video youtube.com

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. 17 USC 102(b) excludes procedures, processes, and methods of operation from copyright protection. Publications International v. Meredith Corp. (7th Cir. 1996). The video itself, its narration and its images remain the channel's; only the recipe's ingredients and functional directions are published here.

274. Roasted Salmon with Tomato Cucumber Salad

     Contributor FISH of Clarke County Seafood

     Category Seafood

     • 1 lb. salmon fillets, or salmon steaks
     • 1 c. cucumber, diced about a quarter inch
     • 1 c. tomato, diced the same size
     • 2 Tbsp. red wine vinegar, or white vinegar, white wine vinegar, cider vinegar, lemon juice or lime juice
     • 1 1/2 Tbsp. fresh parsley, dill, cilantro or oregano, or 1/2 tablespoon of the same herb dried
     • 1 Tbsp. olive oil or other oil, for the salad
     • oil, for rubbing the fillets
     • salt and pepper to taste
     See original wording

     1 lb. salmon fillets, or salmon steaks 1 c. cucumber, diced about a quarter inch 1 c. tomato, diced the same size 2 Tbsp. red wine vinegar, or white vinegar, white wine vinegar, cider vinegar, lemon juice or lime juice 1 1/2 Tbsp. fresh parsley, dill, cilantro or oregano, or 1/2 tablespoon of the same herb dried 1 Tbsp. olive oil or other oil, for the salad oil, for rubbing the fillets salt and pepper to taste

     To roast the salmon, lay the fillets skin side down on a baking sheet lined with aluminum foil, and do not oil the foil: the skin then sticks to the foil and comes away when you lift the fillets off. Rub a little oil on top of the fillets and season them with salt and pepper. Roast at 375 degrees for 15 to 20 minutes, depending on how well done you like salmon. To cook the fillets on the stovetop instead, start them skin side up in a skillet for about four minutes, turn them with a spatula and give them another three or four minutes. While the fish cooks, put the diced cucumber and tomato in a bowl with the vinegar, the herb and the tablespoon of oil, season it with salt and pepper and toss it. Spoon the salad on top of the salmon and to the side of it to serve, with rice alongside for a full meal.

     Temperature 375 degrees · Time 15 to 20 minutes

     A dried herb replaces a fresh one at a third of the amount. The white that appears on top of a cooked fillet is the salmon's own fat.

     Extracted from the video's automatic caption transcript. The cook says she adapted this recipe from another that calls for dill, but does not name her source. The video states no yield.

     Cooking with FISH of Clarke County; the channel's own video

     Source video youtube.com

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. 17 USC 102(b) excludes procedures, processes, and methods of operation from copyright protection. Publications International v. Meredith Corp. (7th Cir. 1996). The video itself, its narration and its images remain the channel's; only the recipe's ingredients and functional directions are published here.

275. Roasted Sweet Potatoes and Apples

     Contributor FISH of Clarke County Vegetables

     Category Vegetables

     • 2 sweet potatoes, medium size or bigger, peeled and cut into wedges
     • 2 apples, any firmer variety, peeled, cored and cut into about 16 wedges
     • 1 onion, medium to large, cut into wedges
     • 1/4 c. olive oil or vegetable oil
     • 1 Tbsp. dried rosemary, thyme, marjoram or sage
     • 1/2 tsp. ground cinnamon, ginger, nutmeg, allspice or cardamom
     • 1 1/2 tsp. salt
     • pepper to taste
     See original wording

     2 sweet potatoes, medium size or bigger, peeled and cut into wedges 2 apples, any firmer variety, peeled, cored and cut into about 16 wedges 1 onion, medium to large, cut into wedges 1/4 c. olive oil or vegetable oil 1 Tbsp. dried rosemary, thyme, marjoram or sage 1/2 tsp. ground cinnamon, ginger, nutmeg, allspice or cardamom 1 1/2 tsp. salt pepper to taste

     Preheat the oven to 400 degrees and lay parchment paper or aluminum foil on a big baking sheet. Peel an apple, halve it, quarter it and keep halving the pieces into wedges until you have about 16, taking the core out as you go; a smaller apple may not give 16, and wedges cut paper thin go mushy. Peel the sweet potatoes and cut them into wedges about the same size as the apple wedges, and peel and cut the onion into wedges about the same width. Put everything in a big mixing bowl, drizzle the oil over the top, add the woody herb, the ground spice, the salt and the pepper, and toss it all with your hands until the oil and the seasoning are on everything. Spread it on the baking sheet in a thin layer, not piled on top of itself, because piled vegetables steam instead of roasting. Roast 1 hour, until the sweet potatoes are cooked through and everything caramelizes.

     Temperature 400 degrees · Time 1 hour

     Parsley is a softer herb than the others, so the cook uses 1 1/2 to 2 tablespoons of it in place of the 1 tablespoon. Salt and pepper alone are fine if none of the spices are on hand: the sweet potatoes caramelize and the onions carry their own taste.

     Extracted from the video's automatic caption transcript. The video states no yield.

     Cooking with FISH of Clarke County; the channel's own video

     Source video youtube.com

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. 17 USC 102(b) excludes procedures, processes, and methods of operation from copyright protection. Publications International v. Meredith Corp. (7th Cir. 1996). The video itself, its narration and its images remain the channel's; only the recipe's ingredients and functional directions are published here.

276. RUM BALLS

     Contributor Norma Capps Candies

     Chapter Candy, Jelly, Jam and Preserves

     • 1 1/2 c. vanilla wafer crumbs (about 50 cookies)
     • 1/4 c. Bacardi rum (dark)
     • 1/4 c. honey
     • 8 oz. (2 c.) ground walnuts
     • confectioners sugar
     ScaleYieldorMultiply byReset
     See original wording

     1 1/2 c. vanilla wafer crumbs (about 1/4 c. Bacardi rum (dark) 1/4 c. honey 8 oz. (2 c.) ground walnuts 50 cookies) confectioners sugar

     Combine all ingredients, EXCEPT SUGAR, blend thoroughly. Shape into small balls, about 1 inch in diameter. Roll in sugar. Store in tightly covered container (cool place). Makes 2 1/2 dozen.

     Yield Makes 2 1/2 dozen

     White Post Village Cook Book (1986), page 86; contributed by Norma Capps

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

277. SAUCY PORK CHOPS

     Contributor Elizabeth Johnston Meats

     Chapter Main Dishes: Meat, Seafood and Poultry

     • Mix together:
     • 1/2 c. catsup
     • 1/2 tsp. chili powder
     • 1/2 Tbsp dry mustard
     • 5 loin chops
     • 1 yellow onion
     • 1/2 tsp. sjilt
     • 1 c. water
     • 1 Tbsp brown sugar
     • 1 lemon
     See original wording

     Mix together: 1/2 c. catsup 1/2 tsp. chili powder 1/2 Tbsp, dry mustard 5 loin chops 1 yellow onion 1/2 tsp. sjilt 1 c. water 1 Tbsp, brown sugar 1 lemon

     Put chops in baking dish, one layer. Pour sauce over, slice lemon and onion and arrange on top. Refrigerate. When ready to bake, place in 325 degree oven covered for approximately 2 hours. Baste with sauce and continue baking for 1/2 hour.

     Temperature 325 degree

     White Post Village Cook Book (1986), page 20; contributed by Elizabeth Johnston

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

278. SAUSAGE AND RICE CASSEROLE

     Contributor Mary Reid Butler Pasta and rice

     Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

     • Saute:
     • 1 bunch celery and leaves, chopped
     • 1 or more large onions, sliced thin
     • 1 or more green pepper, sliced
     • thin
     • 1 c. uncooked regular rice
     • 1 pkg. sliced almonds
     • 1 cup chopped chicken or turkey and
     • 1 box frozen green peas,
     ScaleYieldorMultiply byReset
     See original wording

     Saute: 1 bunch celery and leaves, chopped 1 or more large onions, sliced thin 1 or more green pepper, sliced thin 1 c. uncooked regular rice 1 pkg. sliced almonds 1 cup chopped chicken or turkey and 1 box frozen green peas,

     Brown and remove: 1 1/2 pounds hot sausage. Pour off some of the grease. In a pan cook together for 7 minutes 4 1/2 cups water and 2 packages Lipton chicken noodle soup. Add: Mix together and put into a large casserole. (You can add uncooked.) Bake for 1 hour at 350 degrees - uncovered. Serves 8.

     Yield Serves 8 · Temperature 350 degrees · Time 1 hour

     White Post Village Cook Book (1986), page 28; contributed by Mary Reid Butler

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

279. SAUSAGE CHEESE BALLS

     Contributor Joyce Koziol Appetizers

     Chapter Appetizers

     • 2½ cups biscuit mix
     • 10 ounces grated sharp Cheddar cheese
     • 1 pound sausage (you may use your favorite breakfast or Italian sausage)
     See original wording

     2½ cups biscuit mix 10 ounces grated sharp Cheddar cheese 1 pound sausage (you may use your favorite breakfast or Italian sausage)

     Knead ingredients together with your hands. Shape into small 1-inch balls. Place on cookie sheet and bake at 350 degrees for 20 minutes. Serve warm. May be frozen and reheated.

     Temperature 350 degrees · Time 20 minutes

     Clarke County Cooks, page 3; contributed by Joyce Koziol

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

280. SCALLOPED OYSTERS

     Contributor Frances Shiley Seafood

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 1 pt. oysters
     • 4 Tbsp oyster liquor
     • 2 Tbsp milk or cream
     • salt and pepper
     • 1 c. cracker crumbs
     • 1/2 c. bread crumbs
     • 1/2 c. melted butter
     See original wording

     1 pt. oysters 4 Tbsp, oyster liquor 2 Tbsp, milk or cream salt and pepper 1 c. cracker crumbs 1/2 c. bread crumbs 1/2 c. melted butter

     Melt butter and crumbs and brown lightly. Sprinkle a thin layer in bottom of 7 x 7 or 8 inch round buttered pan. Cover with a thin layer of oysters and sprinkle with salt and pepper. Add half of oyster liquor and milk. Repeat and cover top with crumbs. Bake at 350 degrees for 30 minutes.

     Temperature 350 degrees · Time 30 minutes

     White Post Village Cook Book (1986), page 20; contributed by Frances Shiley

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

281. SEAFOOD CARDINAL

     Contributor Shirley McIntire Seafood

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 1 1/4 c. milk
     • 1 1/2 c. sliced mushrooms
     • 1/4 c. all purpose flour
     • 12 oz. crab meat
     • 2 Tbsp dry sherry
     • 1/2 tsp. Worcestershire sauce
     • dash hot pepper sauce
     • 2 Tbsp melted butter
     • 1/4 c. butter
     • 1 lb. peeled shrimp, cooked and drained
     • 1 lb. scallops
     • 1 Tbsp lemon juice
     • 1/8 tsp. salt
     • 1 c. soft bread crumbs
     • 1 c. shredded Swiss cheese
     • (4 oz.)
     See original wording

     1 1/4 c. milk 1 1/2 c. sliced mushrooms 1/4 c. all purpose flour 12 oz. crab meat 2 Tbsp, dry sherry 1/2 tsp. Worcestershire sauce dash hot pepper sauce 2 Tbsp, melted butter 1/4 c. butter 1 lb. peeled shrimp, cooked and drained 1 lb. scallops 1 Tbsp, lemon juice 1/8 tsp. salt 1 c. soft bread crumbs 1 c. shredded Swiss cheese (4 oz.)

     Cook mushrooms until tender in 1/4 cup butter. Stir in flour until smooth; add milk. Cook and stir until thick and bubbly; cook one minute more. Stir in scallops, shrimp, crab, sherry and lemon juice, Worcestershire sauce, salt and hot sauce. Pour into buttered 9 x 13 dish. Toss bread crumbs and melted butter together; sprinkle over seafood. Bake for 20 minutes at 350 degrees. Sprinkle cheese on top and bake 5 minutes or until cheese is melted.

     Temperature 350 degrees

     White Post Village Cook Book (1986), page 16; contributed by Shirley McIntire

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

282. SEAFOOD LASAGNE

     Contributor Matilda Whitmore Seafood

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 8 oz. cream cheese
     • 2 cans crab meat
     • 2 cans mushroom soup
     • 1 c. onion
     • 11/2 c. cottage cheese
     • 1 egg
     • 1/3 c. milk
     • 1/2 c. sharp cheese
     • 20 oz. frozen shrimp
     • 8 lasagne noodles
     • 1 can cream of shrimp soup
     • 2 Tbsp butter
     • 1/4 c. Parmesan cheese
     • 2 tsp. basil
     • 1/3 c. white wine, optional
     • Mozzarella cheese
     See original wording

     8 oz. cream cheese 2 cans crab meat 2 cans mushroom soup 1 c. onion 11/2 c. cottage cheese 1 egg 1/3 c. milk 1/2 c. sharp cheese 20 oz. frozen shrimp 8 lasagne noodles 1 can cream of shrimp soup 2 Tbsp, butter 1/4 c. Parmesan cheese 2 tsp. basil 1/3 c. white wine, optional Mozzarella cheese

     Place 4 cooked noodles on bottom of greased pan. Cook onion in butter; blend in cream cheese. Mix together cottage cheese, egg, basil, 1/2 teaspoon salt and pepper. Spread onion mix and cottage cheese mix on noodles. Combine soup, milk, wine,, then stir in seafood. Spread over cottage cheese mix. Repeat layer. Add Mozzarella cheese on top and sprinkle with Parmesan cheese. Bake uncovered 45 minutes at 350 degrees; top with sharp cheese afterwards. Let stand 10 - 15 minutes before serving.

     Temperature 350 degrees · Time 45 minutes

     White Post Village Cook Book (1986), page 19; contributed by Matilda Whitmore

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

283. SEAFOOD NEWBURG

     Contributor Janet Lofton Seafood

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 2 pkg. Tobot fish (no bones in this type of fish)
     • 1 can cream of celery soup
     • 3 cans cream of shrimp soup
     • 2 cans cream of mushroom soup
     • 1 c. Carnation milk or half and half cream
     • 1/4 c. white sherry
     See original wording

     2 pkg. Tobot fish (no bones in this type of fish) 1 can cream of celery soup 3 cans cream of shrimp soup 2 cans cream of mushroom soup 1 c. Carnation milk or half and half cream 1/4 c. white sherry

     Cook fish. Cut into bite size pieces. Mix altogether with other ingredients. Heat together and serve over rice. You can also add some small baby shrimp or crab meat.

     White Post Village Cook Book (1986), page 19; contributed by Janet Lofton

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

284. SEVEN DAY CUCUMBER PICKLE

     Contributor Dolly Lloyd Sauces and condiments

     Chapter Food Preservation

     • 14 (4-inch long x 2-inch thick) cucumbers
     • 1 quart vinegar
     • 8 cups sugar
     • 2 tablespoons salt
     • 2 tablespoons mixed pickling spices
     See original wording

     14 (4-inch long x 2-inch thick) cucumbers 1 quart vinegar 8 cups sugar 2 tablespoons salt 2 tablespoons mixed pickling spices

     Day 1 — Pour boiling water over cucumbers; let set covered all night. Day 2 — Drain water off; then repeat the same as day one. Day 3 — Repeat the same boiling water as day one and the 4th day, repeat the same. Always drain off old water and use boiling water all four days. One day 5 — drain and cut up cucumbers in ½-inch slices. Use the vinegar, sugar, and salt. Also use the mixed pickling spices (tied in a cloth bag). Put these in a pan and let come to a boil, then pour over cucumbers for the next 3 days, reheating each day. On the 8th day, bring syrup to a boil and place pickle slices in, return to boil. Place in prepared jars to seal.

     (Heat syrup to boil each of the 3 days placing the spice bag in also. Pour bag and syrup over cucumbers each time. I have used this for years. Makes good pickle.)

     Clarke County Cooks, page 81; contributed by Dolly Lloyd

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

285. SHEPPERDS PIE

     Contributor Priscilla White Meats

     Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

     • 3 1/2 - 4 lb. hamburger meat
     • (does not need to be lean)
     • 3 medium onions, cut up
     • 1 1/2 c. milk
     • 1 c. bread crumbs
     • 3 eggs
     ScaleYieldorMultiply byReset
     See original wording

     3 1/2 - 4 lb. hamburger meat (does not need to be lean) 3 medium onions, cut up 1 1/2 c. milk 1 c. bread crumbs 3 eggs

     Season All to taste Mix all. In a large bowl that can be used for baking, bake in oven 375 degrees for about 1 1/2 - 2 hours. If grease is excess pour off 2 or 3 times. Test doneness with knife to separate, should be well done, no pinkness. Cut meat lengthwise and crosswise; mix in 2 cans Franco American beef gravy; set aside. Cook lightly a bag of frozen peas; drain and put on top of meat; set aside. Cook 5 pounds potatoes. Stir in evaporated milk and butter and mash to creamy consistency. Arrange potatoes on top of peas, forming a slight dome. Reheat oven to 375 degrees - heat utnil bubbly from top to bottom. Serves 10. Serve with tossed green salad.

     Yield Serves 10 · Temperature 375 degrees · Time 1 1/2 - 2 hours

     White Post Village Cook Book (1986), page 32; contributed by Priscilla White

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

286. SHEREGI (COOKIE)

     Contributor Sandy Rock Cookies

     Chapter Cakes, Cookies and Icings

     • 4 c. flour
     • 3 tsp. baking powder
     • 3 large eggs
     • 1 Tbsp butter
     • 1 c. sugar
     • 2/3 c. milk
     • 1/2 tsp. vanilla
     • salt
     See original wording

     Slavic recipe 4 c. flour 3 tsp. baking powder 3 large eggs 1 Tbsp, butter 1 c. sugar 2/3 c. milk 1/2 tsp. vanilla salt

     Blend butter and sugar; add eggs and beat thoroughly; add alternately milk and dry sifted ingredients. Roll on floured board, cut in 2 or 3 inch squares. Slit in center of each square and pull one comer through the slit. Fry in deep fat. Drain. Sprinkle sifted confectioners sugar on top.

     Estimated nutrition

     	Whole recipe
     Calories	3,020
     Protein	76 g
     Carbohydrate	594 g
     Fat	36 g
     Saturated fat	16 g
     Fiber	14 g
     Sugars	210 g
     Sodium	1,850 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
     • Baking powder: Double-acting (sodium aluminum sulfate), the common household type.
     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • Butter, salted: Salted butter where the line does not say unsalted. "Butter or margarine" and "butter or shortening" are counted as butter: where a line offers alternatives, the first-named is used.
     • Granulated sugar: "Sugar" with no other word is granulated white sugar.
     • Whole milk: "Milk" with no other word is counted as whole milk (3.25% milkfat); the source gives no fat level.
     • Vanilla extract: Pure vanilla extract; the book does not say imitation.
     • seasoning to taste with no printed amount is not counted (sodium is understated where salt is added)

     White Post Village Cook Book (1986), page 79; contributed by Sandy Rock

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

287. SHRIMP ASPIC SALAD

     Contributor Nancy Thompson Seafood

     Chapter Fish and Seafood

     • 1 (3-ounce) package lemon gelatin
     • 1 pint tomato juice
     • 1 cup shrimp, cooked and deveined
     • 1 cup chopped celery
     • 2 hard-boiled eggs, chopped
     • ¼ cup ripe olives, chopped
     • 1 tablespoon chopped chives
     • 1 teaspoon sweet basil
     ScaleMultiply byReset
     See original wording

     1 (3-ounce) package lemon gelatin 1 pint tomato juice 1 cup shrimp, cooked and deveined 1 cup chopped celery 2 hard-boiled eggs, chopped ¼ cup ripe olives, chopped 1 tablespoon chopped chives 1 teaspoon sweet basil

     Bring tomato juice to a boil. Add chives, basil and gelatin. Mix well. Refrigerate. When cool and beginning to jell, add remaining ingredients. Pour into an 8x8x2-inch square pan. Chill. Cut into squares to serve. Serve on lettuce.

     Yield 6-8 servings

     Clarke County Cooks, page 74; contributed by Nancy Thompson

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

288. SIkAWbERRY P1k

     Contributor Frances Shiley Pies and pastries

     Chapter Bread, Rolls, Pies and Pastry

     • 1 pt. to 1 qt. strawberries, for the thickness you desire
     • 1 c. sugar
     • 1 c. water
     • 3 Tbsp cornstarch
     • 2 Tbsp white corn syrup
     See original wording

     1 pt. to 1 qt. strawberries, for the thickness you desire 1 c. sugar 1 c. water 3 Tbsp, cornstarch 2 Tbsp, white corn syrup

     Cook all the above together, except strawberries. Add 3 tablespoons strawberry jello. When cool add strawberries and mix. Put in pie shell and top with whipped topping and whole strawberries. Refrigerate.

     White Post Village Cook Book (1986), page 50; contributed by Frances Shiley

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

289. SIMPLE-N-SUMPTUOUS STRAWBERRY PIE

     Contributor Judy Pruitt Pies and pastries

     Chapter Bread, Rolls, Pies and Pastry

     • 2 1/2 c. fresh or frozen strawberries, mashed
     • 3 Tbsp lemon juice
     • 3 oz. cream cheese (creamed)
     • 14 oz. sweetened condensed milk
     • 1 c. whipping cream
     See original wording

     2 1/2 c. fresh or frozen strawberries, mashed 3 Tbsp, lemon juice 3 oz. cream cheese (creamed) 14 oz. sweetened condensed milk 1 c. whipping cream

     Mix strawberries, lemon juice, cream cheese and milk together. Then whip the whipping cream. Fold into berry mixture. Pour into toasted coconut crust. Freeze for 4 hours. Garnish with sliced berries.

     White Post Village Cook Book (1986), page 51; contributed by Judy Pruitt

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

290. SIX WEEK MUFFIN MIX

     Contributor Bonnie Bottomley Breads

     Chapter Bread, Rolls, Pies and Pastry

     • 1 (15 oz.) pkg. Raisin Bran
     • flakes
     • 3 c. sugar
     • 5 c. flour
     • 5 tsp. soda
     • 2 tsp. salt
     • 1 qt. buttermilk
     • 1 c. Crisco oil
     • 4 eggs, beaten
     See original wording

     1 (15 oz.) pkg. Raisin Bran flakes 3 c. sugar 5 c. flour 5 tsp. soda 2 tsp. salt 1 qt. buttermilk 1 c. Crisco oil 4 eggs, beaten

     Stir just enough to mix. Over stirring makes then heavy. Bake in muffin tins for 20 to 25 minutes at 375 degrees. Store in refrigerator and bake as wanted. Mix will keep 6 weeks in covered container. .

     Temperature 375 degrees · Time 20 to 25 minutes

     White Post Village Cook Book (1986), page 43; contributed by Bonnie Bottomley

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

291. SNICKER BROWNIES

     Contributor Catherine Bolden Cookies

     Chapter Cakes, Cookies and Icings

     • 1 pkg. Kraft caramels
     • 2/3 c. evaporated milk
     • 3/4 c. melted margarine or butter
     • 1-18 oz. pkg. German chocolate
     • cake mix
     • 1-6 oz. pkg. chocolate chips
     • 1 c. chopped nuts
     See original wording

     1 pkg. Kraft caramels 2/3 c. evaporated milk 3/4 c. melted margarine or butter 1-18 oz. pkg. German chocolate cake mix 1-6 oz. pkg. chocolate chips 1 c. chopped nuts

     Preheat oven to 350 degrees. In saucepan melt caramels and 1/3 cup milk over low heat. Set aside. In large mixing bowl combine remaining milk, cake mix, butter and nuts; mix well into a dough. Pat 1/2 the dough into the bottom of a greased and floured 13x9 inch baking pan. Bake for 6 minutes in preheated 350 degree oven. Remove and sprinkle with chocolate chips. Spread caramel mix evenly over top the chips. Crumble remaining dough over caramel and return to the oven for 15 minutes. Cool 30 minutes to allow caramel to set. Cut into squares.

     Temperature 350 degrees

     White Post Village Cook Book (1986), page 73; contributed by Catherine Bolden

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

292. SNIFFLED BEANS

     Contributor Jan Digges Vegetables

     Chapter Vegetables

     • 1 c. dry navy beans, washed
     • 10 strips bacon
     • 3 cans French cut string beans
     See original wording

     1 c. dry navy beans, washed 10 strips bacon 3 cans French cut string beans

     In large pot, bring 2 quarts water to a rolling boil; add washed navy beans a few at a time to retain the boil. Simmer until done. Add bacon and string beans and cook 1 to 1 1/2 hours or until bacon and beans are done.

     Time 2 hours

     White Post Village Cook Book (1986), page 37; contributed by Jan Digges

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

293. SOUP A 'L' AIL PROVEN. CALE

     Contributor L'Auberge Provencale Mr. & Mrs. Alain Borel Soups

     Chapter Soups, Salads, Dressings and Sauces

     • 3 Tbsp olive oil
     • 1 large tomato, peeled and diced
     • and seeded
     • 1 large head garlic, chopped
     • very fine
     • 2 cloves shallots, chopped very
     • fine
     • 1/2 c. white wine
     • 9 c. duck, veal, chicken or beef
     • stock
     • 2 bay leaves
     • 1/4 tsp. Provencal or Italian
     • seasoning
     • salt and pepper to taste
     • 30 small square croutons
     See original wording

     Garlic Soup-Proven, Cale 3 Tbsp, olive oil 1 large tomato, peeled and diced and seeded 1 large head garlic, chopped very fine 2 cloves shallots, chopped very fine 1/2 c. white wine 9 c. duck, veal, chicken or beef stock 2 bay leaves 1/4 tsp. Provencal or Italian seasoning salt and pepper to taste 30 small square croutons

     Heat olive oil in heavy duty stainless pot. Add tomato and cook for 2 minutes on medium high heat. Add garlic and shallots; stir continually with wooden spoon, (don't brown too much) for 2 minutes, being sure garlic doesn't brown. Add Italian seasoning; cook 30 seconds and add white wine. Lower heat to medium and let reduce by half. Add stock, bay leaves, salt and pepper to taste, Simmer for 1/2 hour and serve with croutons and chopped parsley.

     Time 1/2 hour

     White Post Village Cook Book (1986), page 14; contributed by L'Auberge Provencale Mr. & Mrs. Alain Borel

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

294. SOUTH CAROLINA CARROT CAKE

     Contributor Carol Weare Cakes

     Chapter Desserts (Cakes, Cookies, Pies, Other)

     • Cake:
     • 2 cups sugar
     • 1¼ cups vegetable oil
     • 4 eggs
     • 2 cups sifted flour
     • 2 teaspoons baking soda
     • 2 teaspoons salt
     • 2 teaspoons cinnamon
     • 3 cups grated carrots
     • Icing:
     • 8 ounces cream cheese
     • 1 box 10x sugar
     • 4 tablespoons softened margarine or butter
     • 2 teaspoons vanilla
     • 1 cup flaked coconut
     • 1 cup chopped pecans
     See original wording

     Cake: 2 cups sugar 1¼ cups vegetable oil 4 eggs 2 cups sifted flour 2 teaspoons baking soda 2 teaspoons salt 2 teaspoons cinnamon 3 cups grated carrots Icing: 8 ounces cream cheese 1 box 10x sugar 4 tablespoons softened margarine or butter 2 teaspoons vanilla 1 cup flaked coconut 1 cup chopped pecans

     Mix sugar, oil and eggs and beat well. Sift dry ingredients together. Add to egg mixture and stir well. Fold in grated carrots and stir. Pour into two greased 8-inch layer pans, or one 9x13-inch pan, and bake 35-40 minutes at 325 degrees or until toothpick inserted in middle comes out clean. Cool on racks. Soften cream cheese and beat in confectioners’ sugar, adding gradually. Add butter and vanilla extract. Stir in coconut and pecans. Spread on cooled cake.

     Temperature 325 degrees · Time 35-40 minutes

     (I tend to decrease amount of oil and sugar in cake; decrease sugar in icing and increase cream cheese. Still tastes great!)

     Clarke County Cooks, page 55; contributed by Carol Weare

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

295. Southwestern Black Bean Pasta

     Contributor FISH of Clarke County Pasta and rice

     Category Pasta and rice

     • 1 Tbsp. olive oil or vegetable oil
     • 1 onion, diced
     • 2 cans beans, drained and rinsed; the cook uses one can of black beans and one of kidney beans
     • 1 can corn, drained
     • 1 can tomato sauce
     • 1 can diced tomatoes, undrained
     • 2 cloves garlic, minced, or 1/2 tsp. garlic powder or 1 1/2 tsp. garlic salt
     • 2 tsp. dried oregano and cumin, or chili powder; 3 teaspoons of dried spices in all when no fresh garlic is used
     • salt and pepper to taste
     See original wording

     1 Tbsp. olive oil or vegetable oil 1 onion, diced 2 cans beans, drained and rinsed; the cook uses one can of black beans and one of kidney beans 1 can corn, drained 1 can tomato sauce 1 can diced tomatoes, undrained 2 cloves garlic, minced, or 1/2 tsp. garlic powder or 1 1/2 tsp. garlic salt 2 tsp. dried oregano and cumin, or chili powder; 3 teaspoons of dried spices in all when no fresh garlic is used salt and pepper to taste

     Put the oil in a big skillet over medium heat and let it warm. Add the diced onion and saute it 3 to 5 minutes, until it turns translucent; a diced bell pepper or a jalapeno, fresh or canned, can go in now to make the dish spicier. Add the garlic and the dried spices and cook them about a minute, until they smell strong. Fresh garlic goes in only once the onion has started to cook, because garlic put in first can burn and turn the whole thing bitter. Add the beans, the corn, the tomato sauce and the diced tomatoes with their juice, stir it together, cover it, and cook it 20 minutes over low to medium heat to bring the flavors together. Taste it and adjust the salt, pepper, cumin, chili powder or garlic powder. Serve the sauce over pasta or over rice with cheese on top, or use it as a base for chili or for huevos rancheros.

     The cook calls a recipe a framework, and uses this sauce as a base: over pasta with cheese, over rice, over greens, with ground turkey, beef or chicken added to turn it into chili, or under an egg over easy as huevos rancheros.

     Extracted from the video's automatic caption transcript. The video states no yield and does not state the size of any of the cans.

     Cooking with FISH of Clarke County; the channel's own video

     Source video youtube.com

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. 17 USC 102(b) excludes procedures, processes, and methods of operation from copyright protection. Publications International v. Meredith Corp. (7th Cir. 1996). The video itself, its narration and its images remain the channel's; only the recipe's ingredients and functional directions are published here.

296. SPAGHETTI ALA CARBONARA

     Contributor Michele Worthing Pasta and rice

     Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

     • 1 lb. spaghetti
     • 3 whole eggs
     • 1/2 c. Parmesan + Romano cheese
     • 1/4 cream, optional
     • 1/2 lb. bacon
     • 2 egg yolks
     • salt and pepper
     See original wording

     1 lb. spaghetti 3 whole eggs 1/2 c. Parmesan + Romano cheese 1/4 cream, optional 1/2 lb. bacon 2 egg yolks salt and pepper

     Cook spaghetti in boiling water; drain. Cook bacon; drain, save 1 tablespoon grease. Beat the eggs + yolks; add cream and 1/2 of the cheese, salt + lots of coarse ground pepper. Add spaghetti and toss; add crumbled bacon and grease, toss. Add rest of cheese on top.

     The ingredient list was corrected by hand against the book page, where our scan ran the printed columns together.

     White Post Village Cook Book (1986), page 30; contributed by Michele Worthing

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

297. SPAGHETTI SALAD

     Contributor Bonnie Bottomley Salads

     Chapter Soups, Salads, Dressings and Sauces

     • 1 lb. spaghetti, broken into thirds
     • 1/2 bottle McCormick salad spice supreme
     • 1 bottle zesty Italian dressing (large or small) - if small add extra wine vinegar and olive oil)
     • celery
     • carrots
     • radishes
     • cauliflower
     • green pepper
     • zucchini
     • cucumber
     • broccoli
     • summer squash
     • black olives
     • green olives
     • halved cherry tomatoes
     See original wording

     1 lb. spaghetti, broken into thirds 1/2 bottle McCormick salad spice supreme 1 bottle zesty Italian dressing (large or small) - if small add extra wine vinegar and olive oil) celery carrots radishes cauliflower green pepper zucchini cucumber broccoli summer squash black olives green olives halved cherry tomatoes

     Vegetables: Use any combination and amount you wish up to 2 cups each: The night before cook and drain spaghetti (al dente), barely cooked. Drain hot spaghetti into bowl and pour entire bottle of dressing over it and mix. Add extra wine vinegar to taste. Refrigerate overnight. Next day add spices and coarsely chopped vegetables. Add tomatoes last.

     The ingredient list was corrected by hand against the book page, where our scan dropped a line the book prints.

     White Post Village Cook Book (1986), page 11; contributed by Bonnie Bottomley

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

298. SPANAKOPTTA

     Contributor Shirley McIntire Vegetables

     Chapter Vegetables

     • 1 bunch scallions, chopped
     • 20 oz. frozen chopped spinach, thawed and drained, pressing out as much moisture as possible or 2 lb. fresh, cook until wilted, about 15 minutes, drain and press out moisture
     • 6 eggs, lightly beaten
     • 8 oz. cottage cheese
     • 1/2 c. minced parsley
     • 2 Tbsp butter
     • 1/2 lb. feta cheese, crumbled
     • 2 Tbsp farina
     • 1/2 c. fresh, snipped dill or 1 Tbsp, dill weed
     • 1 lb. phyllo pastry
     • 1 c. melted butter for brushing phyllo
     • salt and pepper to taste
     See original wording

     1 bunch scallions, chopped 20 oz. frozen chopped spinach, thawed and drained, pressing out as much moisture as possible or 2 lb. fresh, cook until wilted, about 15 minutes, drain and press out moisture 6 eggs, lightly beaten 8 oz. cottage cheese 1/2 c. minced parsley 2 Tbsp, butter 1/2 lb. feta cheese, crumbled 2 Tbsp, farina 1/2 c. fresh, snipped dill or 1 Tbsp, dill weed 1 lb. phyllo pastry 1 c. melted butter for brushing phyllo salt and pepper to taste

     Preheat oven 375 degrees. Saute the scallions in 2 tablespoons butter until tender. Mix together the scallions, eggs, feta, cottage cheese, farina, parsley, dill and spinach. Season lightly with salt and pepper. Butter a large baking dish. Unfold the phyllo and place under a damp towel to keep from drying out. Remove one sheet at a time, brushing with melted butter and begin lining the dish with phyllo, using about 1/2 of phyllo, folding over the edges or trimming if dish is too small. Fill the dish with the spinach mixture. Arrange the remaining sheets one at a time, brushing each well with butter on top of spinach; fold or trim if needed. Cut through top layers marking off serving size pieces. Lower temperature to 350 degrees; bake for 11/4 hours or until golden brown and puffed. Let stand 5- 10 minutes and serve. When making this dish for company I double the filling mixture and bake inl7xllx2 size pan and bake 15 minutes longer. This dish may be frozen, unbaked; bake frozen for 1 3/4 hours.

     Temperature 375 degrees

     The ingredient list was corrected by hand against the book page, where our scan ran the printed columns together. The time not shown: garbled in our scan. Page 36 of the book has the recipe as printed.

     White Post Village Cook Book (1986), page 36; contributed by Shirley McIntire

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

299. SPANISH BAKED FISH

     Contributor Edith Dunsmore Seafood

     Chapter Fish and Seafood

     • 1 large fish, of your choice
     • 1 sweet pepper
     • 1 onion
     • 1 large clove garlic
     • 4 tablespoons salad or olive oil
     • 1 bay leaf
     • 1 teaspoon oregano
     • 1 tablespoon vinegar
     • Salt, pepper, and paprika, to taste
     ScaleMultiply byReset
     See original wording

     1 large fish, of your choice 1 sweet pepper 1 onion 1 large clove garlic 4 tablespoons salad or olive oil 1 bay leaf 1 teaspoon oregano 1 tablespoon vinegar Salt, pepper, and paprika, to taste

     Place fish in baking pan and sprinkle with salt and pepper. Cut sweet pepper and garlic (fine) and spread over top of fish. Slice onions in rings and lay on fish. Mix oil and vinegar and pour over all. Place bay leaf in center and sprinkle oregano over entire surface of fish, followed with paprika. Bake at 350 degrees until tender - approximately 25 minutes. Baking time depends on size of fish.

     Yield 2-4 servings · Temperature 350 degrees · Time 25 minutes

     (A favorite while growing up in Key West, Florida.)

     Clarke County Cooks, page 75; contributed by Edith Dunsmore

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

300. SPICE APPLE CAKE

     Contributor Arlene Ruhl Cakes

     Chapter Desserts (Cakes, Cookies, Pies, Other)

     • 3 large apples, peeled and sliced
     • 5 teaspoons sugar
     • 2 teaspoons cinnamon
     • 4 eggs
     • 2 cups sugar
     • 2 teaspoons baking powder
     • 2 teaspoons vanilla
     • ¾ cup oil
     • 3 cups flour
     • 4 x sugar
     See original wording

     3 large apples, peeled and sliced 5 teaspoons sugar 2 teaspoons cinnamon 4 eggs 2 cups sugar 2 teaspoons baking powder 2 teaspoons vanilla ¾ cup oil 3 cups flour 4x sugar

     Sprinkle apples with 5 teaspoons sugar and 2 teaspoons cinnamon and let stand. Mix eggs, 2 cups sugar, baking powder, vanilla, oil and flour. Add apples, mix by hand. Bake in a greased and floured 10-inch tube pan at 350 degrees for 1 hour. Cool. Sprinkle with 4x sugar.

     Temperature 350 degrees · Time 1 hour

     (This recipe was submitted by Arlene’s friend Mim Miller. This was Mrs. Miller’s mother’s favorite cake.)

     Clarke County Cooks, page 45; contributed by Arlene Ruhl

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

301. SPICY CHEESE DROPS

     Contributor Fritzie C. Carper Appetizers

     Chapter Appetizers, Pickles and Relish

     • 8 oz. extra sharp cheddar, grated
     • 1/4 lb. butter, grated
     • 1 c. flour
     • 1 tsp. salt
     • 1/2 tsp. cayenne pepper
     • 1 c. Rice Krispies
     See original wording

     8 oz. extra sharp cheddar, grated 1/4 lb. butter, grated 1 c. flour 1 tsp. salt 1/2 tsp. cayenne pepper 1 c. Rice Krispies

     Combine grated cheese and butter. Add flour, salt and pepper. Add Rice Krispies; mix well. Drop by teaspoonful on ungreased c; cookie sheet. Press down with fork and bake at 350 degrees for 10-12 minutes until lightly browned. Watch carefully. Remove place on paper towel to dry.

     Temperature 350 degrees · Time 10-12 minutes

     White Post Village Cook Book (1986), page 5; contributed by Fritzie C. Carper

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

302. SPINACH-ARTICHOKE CASSEROLE

     Contributor Mary Lynn Smith Vegetables

     Chapter Casseroles

     • 4 boxes frozen, chopped spinach
     • 1 (16-ounce) can artichoke hearts
     • 1 (8-ounce) can sliced water chestnuts
     • Sauce:
     • 1 stick butter, melted
     • 1 (8-ounce) package cream cheese
     • Topping:
     • Bread crumbs
     • Parmesan cheese
     ScaleYieldorMultiply byReset
     See original wording

     4 boxes frozen, chopped spinach 1 (16-ounce) can artichoke hearts 1 (8-ounce) can sliced water chestnuts Sauce: 1 stick butter, melted 1 (8-ounce) package cream cheese Topping: Bread crumbs Parmesan cheese

     Thaw spinach and drain well; drain artichoke hearts and cut into 2 or 3 pieces; drain water chestnuts. Toss all together. Heat melted butter and cream cheese together, mixing well, and pour over vegetables. Pour into a 2-quart casserole. Cover with bread crumbs, sprinkle with Parmesan cheese. Bake at 350 degrees for 10 minutes or until heated through and bubbly. Serve.

     Yield 6 servings · Temperature 350 degrees · Time 10 minutes

     Clarke County Cooks, page 36; contributed by Mary Lynn Smith

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

303. SQUASH CASSEROLE

     Contributor Norma Capps Vegetables

     Chapter Vegetables

     • 6 medium squash
     • 2 medium onions and green
     • peppers
     • 1 can cream of mushroom soup
     • 1 small c. sour cream
     • 1/2 pkg. stuffing
     • 1 stick butter
     • grated cheese
     See original wording

     6 medium squash 2 medium onions and green peppers 1 can cream of mushroom soup 1 small c. sour cream 1/2 pkg. stuffing 1 stick butter grated cheese

     Put layer of stuffing on bottom of greased baking dish and remainder on top. Cook squash, onions, pepper together. Drain, mash and add sour cream and soup. Heat well before topping with remainder of stuffing. Bake at 350 degrees for 20 minutes. Add grated cheese with final top and heat until cheese melts.

     Temperature 350 degrees · Time 20 minutes

     White Post Village Cook Book (1986), page 38; contributed by Norma Capps

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

304. SQUASH DISH

     Contributor Mrs. Edith Smallwood Vegetables

     Chapter Vegetables

     • 4 c. squash, cook until tender with a little salt
     • 1 can undiluted mushroom soup
     • 1 medium onion
     • 1 c. grated cheese (sharp)
     • bread crumbs as needed, approx. 1/2 c.
     See original wording

     4 c. squash, cook until tender with a little salt 1 can undiluted mushroom soup 1 medium onion 1 c. grated cheese (sharp) bread crumbs as needed, approx. 1/2 c.

     Place cooked squash in baking dish. Place sliced onions on top. Spread mushroom soup over onions. Grated cheese on top of soup, then sprinkle bread crumbs on top. Bake at 400 degrees for 20 to 25 minutes or until brown as desired.

     Temperature 400 degrees · Time 20 to 25 minutes

     The ingredient list was corrected by hand against the book page, where our scan ran the printed columns together.

     White Post Village Cook Book (1986), page 35; contributed by Mrs. Edith Smallwood

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

305. SQUASH FRITTERS

     Contributor Dollie Sowers Vegetables

     Chapter Vegetables

     • 2 full c. grated squash
     • 1/4 c. flour
     • 1 tsp. sugar
     • 1 egg, beaten
     • 1 tsp. baking powder
     • salt and pepper
     See original wording

     2 full c. grated squash 1/4 c. flour 1 tsp. sugar 1 egg, beaten 1 tsp. baking powder salt and pepper

     Mix dry ingredients, then add to egg and squash. Drop by spoonful into rather deep fat (about 2 heaping tablespoons Crisco).

     White Post Village Cook Book (1986), page 37; contributed by Dollie Sowers

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

306. Stone-Ground Rye Pancake Mix

     Contributor Locke's Mill Breads

     Category Pancake Recipes

     • 1 Cup plus 2 Tablespoons Water or Milk
     • 2 Tablespoons Vegetable Oil or Melted Butter
     • ¾ Cup Locke's Mill Whole Wheat Flour
     • ¾ Cup Locke's Mill Rye Flour
     • 1 Tablespoon Coconut Sugar or Raw Sugar
     • 1 ½ Teaspoons Baking Powder
     • 1 Teaspoon Salt
     • Optional: Add one egg and omit 2 Tablespoons water/milk
     See original wording

     1 Cup plus 2 Tablespoons Water or Milk 2 Tablespoons Vegetable Oil or Melted Butter ¾ Cup Locke's Mill Whole Wheat Flour ¾ Cup Locke's Mill Rye Flour 1 Tablespoon Coconut Sugar or Raw Sugar 1 ½ Teaspoons Baking Powder 1 Teaspoon Salt Optional: Add one egg and omit 2 Tablespoons water/milk

     In a small bowl, mix together water/milk, egg (if using), and oil/butter. In a large bowl, mix together flours, sugar, baking powder, and salt. Make a well in the dry ingredients, then add wet ingredients, stirring just enough to combine. Heat a skillet on medium-high heat. When skillet is hot, spray it with cooking oil and ladle on batter: ¼ Cup for large pancakes or 2 Tablespoons for “dollar-size.” Flip when bubbly and edges appear dry and continue cooking until second side is golden. Do not overcook. FOR WAFFLES: Increase oil to 4 Tablespoons. For best results, coat iron with cooking spray before adding batter.

     Published on the Locke's Mill site. Locke's Mill is a restored Certified Organic gristmill on the Shenandoah in Clarke County, in a building dating to 1876 and certified USDA Organic in 2017. It is a separate business from Locke Store, the Millwood general store whose recipes also appear on this page; the two share the Locke name and the mill's own pages assert no relationship between them. The site prints no cook's name, so each recipe is credited to the mill.

     Locke's Mill; contributed by Locke's Mill

     Source page lockesmillgrains.com

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

307. STRAWBERRY BREAD

     Contributor Shirley McIntire Breads

     Chapter Bread, Rolls, Pies and Pastry

     • 3 c. all purpose flour
     • 2 c. sugar
     • 3 tsp. ground cinnamon
     • 1 tsp. soda
     • 1 tsp. salt
     • 1 1/4 c. salad oil
     • 4 eggs, beaten
     • 20 oz. frozen strawberries, thawed
     • 1 1/4 c. chopped nuts
     See original wording

     3 c. all purpose flour 2 c. sugar 3 tsp. ground cinnamon 1 tsp. soda 1 tsp. salt 1 1/4 c. salad oil 4 eggs, beaten 20 oz. frozen strawberries, thawed 1 1/4 c. chopped nuts

     Combine flour, sugar, cinnamon, soda and salt in a large bowl. Add oil and eggs; mix thoroughly. Stir in strawberries and nuts. Pour into 2 greased and floured 9x5x3 inch loaf pans. Bake 350 degrees for 1 hour 15 minutes.

     Temperature 350 degrees · Time 1 hour 15 minutes

     Note: Flavor improves if loaves are wrapped and allowed to set overnight before slicing.

     White Post Village Cook Book (1986), page 46; contributed by Shirley McIntire

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

308. STRAWBERRY DESSERT MOLD

     Contributor Janet Lofton Other desserts

     Chapter Desserts

     • 2 pkg. strawberry jello (small)
     • 1/4 c. sugar
     • 1 c. boiling water
     • 1 banana
     • 1 c. sour cream
     • 1 pt. chopped strawberries or 2 boxes frozen
     • 1 can crushed pineapple
     • (#2 1/2)
     See original wording

     2 pkg. strawberry jello (small) 1/4 c. sugar 1 c. boiling water 1 banana 1 c. sour cream 1 pt. chopped strawberries or 2 boxes frozen 1 can crushed pineapple (#2 1/2)

     Mix jello, sugar in boiling water and dissolve. Stir in fruit. Pour part of mixture in mold or loaf pan. When set put layer of sour cream, then layer of bananas (sliced). Pour rest of jello mixture on and let set.

     White Post Village Cook Book (1986), page 84; contributed by Janet Lofton

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

309. STRAWBERRY PIE

     Contributor Lyn Teets Pies and pastries

     Chapter Bread, Rolls, Pies and Pastry

     • 1/2 c. water
     • 2 Tbsp cornstarch
     • 1 qt. fresh strawberries
     • 3/4 c. sugar
     • 3 oz. box strawberry jello
     See original wording

     1/2 c. water 2 Tbsp, cornstarch 1 qt. fresh strawberries 3/4 c. sugar 3 oz. box strawberry jello

     Mix together 1/2 cup water, 2 tablespoons cornstarch and 3/4 cup sugar. Stir and bring to a boil and boil 2 minutes. Add jello, mixing well, then add strawberries and cool to lukewarm. Pour into baked pie shell. Chill and serve with Cool Whip. If frozen strawberries are used, thaw and use juice in place of water.

     White Post Village Cook Book (1986), page 53; contributed by Lyn Teets

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

310. STREUSEL FILLED COFFEE CAKE

     Contributor Florence Vickers Cakes

     Chapter Desserts (Cakes, Cookies, Pies, Other)

     • ¾ cup sugar
     • ¼ cup shortening
     • 1 egg
     • ½ cup milk
     • 1½ cups flour
     • 2 teaspoons baking powder
     • ½ teaspoon salt
     • 1 apple, cut fine
     • ½ cup brown sugar, packed
     • 2 tablespoons flour
     • 2 teaspoons cinnamon
     • ½ cup chopped nuts
     • 2 tablespoons melted butter
     See original wording

     ¾ cup sugar ¼ cup shortening 1 egg ½ cup milk 1½ cups flour 2 teaspoons baking powder ½ teaspoon salt 1 apple, cut fine ½ cup brown sugar, packed 2 tablespoons flour 2 teaspoons cinnamon ½ cup chopped nuts 2 tablespoons melted butter

     Mix together sugar, shortening, and egg. Add milk. Stir in flour, baking powder, and salt. Put ½ batter in 8- or 9-inch square pan. Mix the other batter with apple. Pour in remaining streusel batter and top with streusel mixture. (This mixture is brown sugar, flour, cinnamon, nuts, and butter mixed well.) Bake at 375 degrees for 25-35 minutes.

     Temperature 375 degrees · Time 25-35 minutes

     Clarke County Cooks, page 51; contributed by Florence Vickers

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

311. STUFFED GREEN PEPPERS

     Contributor Betty Thompson Meats

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 6 medium green peppers
     • 1 clove garlic, crushed
     • 6 oz. can tomato paste
     • 2 c. cooked rice
     • 1 tsp. salt
     • 1 lb. lean ground beef
     • 1 medium onion, chopped
     • 1 1/4 c. water
     • 2 tsp. Worcestershire sauce
     • 1/2 c. shredded cheddar cheese
     ScaleYieldorMultiply byReset
     See original wording

     6 medium green peppers 1 clove garlic, crushed 6 oz. can tomato paste 2 c. cooked rice 1 tsp. salt 1 lb. lean ground beef 1 medium onion, chopped 1 1/4 c. water 2 tsp. Worcestershire sauce 1/2 c. shredded cheddar cheese

     Remove tops and seeds from peppers; cook in boiling salted water for 5 minutes and drain. Cook meat, onion and garlic in skillet until tender; drain fat. Combine remaining ingredients and add to meat mixture; spoon into peppers. Place peppers in a baking dish and bake at 375 degrees for 30 minutes. Serves 6.

     Yield Serves 6 · Temperature 375 degrees · Time 30 minutes

     Estimated nutrition

     	Per serving (recipe makes 6)	Whole recipe
     Calories	360	2,130
     Protein	19 g	114 g
     Carbohydrate	28 g	170 g
     Fat	19 g	113 g
     Saturated fat	8 g	46 g
     Fiber	4 g	22 g
     Sugars	7 g	44 g
     Sodium	550 mg	3,280 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Green bell pepper, raw: A green pepper with no size is medium.
     • Ground beef, 80/20, raw: Ground beef, 80% lean, raw. "Lean ground beef" is counted the same; the book gives no lean percentage. "Ground meat" is counted as ground beef.
     • Onion, raw: An onion with no size is medium (110 g).
     • Cheddar cheese: Sharp, mild and unspecified cheddar share one FDC food; shredded and grated are measured as shredded.

     White Post Village Cook Book (1986), page 15; contributed by Betty Thompson

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

312. STUFFED GREEN PEPPERS

     Contributor Jean Shingleton Meats

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 6 large peppers
     • 1 lb. hamburger
     • 2 Tbsp chopped onion
     • 1 tsp. salt
     • 1/8 tsp. garlic salt
     • 1 c. cooked rice
     • 15 oz. can tomato sauce
     • 3/4 shredded Mozzarella cheese
     See original wording

     6 large peppers 1 lb. hamburger 2 Tbsp, chopped onion 1 tsp. salt 1/8 tsp. garlic salt 1 c. cooked rice 15 oz. can tomato sauce 3/4 shredded Mozzarella cheese

     Cut thin slice from stem end of each pepper. Remove seeds and membrane. Rinse Cook peppers 5 minutes in boiling water to cover. Drain. Cook and stir hamburger and onion in a 10 inch skillet until hamburger is light brown and drain. Stir in salt, garlic salt, rice and 1 cup tomato sauce; heat. Stuff peppers with hamburger mixture. Stand in ungreased baking dish. Pour remaining tomato sauce over peppers. Cover. Bake in 350 degree oven for 45 minutes. Uncover and bake 15 minutes. Sprinkle with cheese.

     Temperature 350 degree

     White Post Village Cook Book (1986), page 18; contributed by Jean Shingleton

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

313. SUNSHINE CARROT BAKE

     Contributor Michele Worthing Vegetables

     Chapter Vegetables

     • 3 c. coarsely shredded carrots
     • 2 c. shredded cheddar cheese
     • (8 oz.)
     • 1/2 c. chopped onions or (celery, black olives, peppers)
     • 1/2 c. chopped nuts (opt.)
     • sunflower seeds particularly good
     • 1/4 tsp. caraway seeds
     • 1 1/2 c. milk
     • 2 c. cooked rice
     • 1 tsp. salt
     • pepper to taste
     • 2 eggs, beaten
     See original wording

     3 c. coarsely shredded carrots 2 c. shredded cheddar cheese (8 oz.) 1/2 c. chopped onions or (celery, black olives, peppers) 1/2 c. chopped nuts (opt.) sunflower seeds particularly good 1/4 tsp. caraway seeds 1 1/2 c. milk 2 c. cooked rice 1 tsp. salt pepper to taste 2 eggs, beaten

     Combine all but 1/2 cup cheese; mix well. Spoon into 8 inch square pan; sprinkle with cheese. Bake at 325 degrees for 30 - 35 minutes.

     Temperature 325 degrees · Time 30 - 35 minutes

     White Post Village Cook Book (1986), page 38; contributed by Michele Worthing

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

314. SWEET AND SOUR CHICKEN OVER RICE

     Contributor Janie Corbin Meats

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 1 large chicken, cooked and boned
     • 4 Tbsp cornstarch
     • 1 tsp. salt
     • 1/2 c. brown sugar
     • 1/2 c. vinegar
     • 2 c. pineapple juice
     • 2 Tbsp soy sauce
     • 1 1/2 c. green pepper strips
     • 2-2 oz. cans pineapple chunks
     • 1 tsp. minced dried onions
     ScaleYieldorMultiply byReset
     See original wording

     1 large chicken, cooked and boned 4 Tbsp, cornstarch 1 tsp. salt 1/2 c. brown sugar 1/2 c. vinegar 2 c. pineapple juice 2 Tbsp, soy sauce 1 1/2 c. green pepper strips 2-2 oz. cans pineapple chunks 1 tsp. minced dried onions

     Combine cornstarch, salt, brown sugar, vinegar and pineapple juice; cook until thickened. Add chicken, green peppers, soy sauce, dried onions and pineapple chunks. Serve over hot rice. Serves 10 people.

     Yield Serves 10 people

     White Post Village Cook Book (1986), page 25; contributed by Janie Corbin

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

315. SWEET MUFFINS

     Contributor Connie O. Strosnider Breads

     Chapter Bread, Rolls, Pies and Pastry

     • Mix:
     • 1/2 c. milk
     • 1/4 c. liquid shortening
     • 1 egg
     • Add:
     • 1 1/2 c. flour
     • 1/2 c. sugar
     • 2 1/2 tsp. baking powder
     • 1 tsp. salt
     See original wording

     Mix: 1/2 c. milk 1/4 c. liquid shortening 1 egg Add: 1 1/2 c. flour 1/2 c. sugar 2 1/2 tsp. baking powder 1 tsp. salt

     Bake 400 degrees for about 15 minutes.

     Temperature 400 degrees · Time 15 minutes

     Estimated nutrition

     	Whole recipe
     Calories	1,670
     Protein	29 g
     Carbohydrate	252 g
     Fat	62 g
     Saturated fat	17 g
     Fiber	5 g
     Sugars	107 g
     Sodium	3,680 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Whole milk: "Milk" with no other word is counted as whole milk (3.25% milkfat); the source gives no fat level.
     • Vegetable shortening: Household vegetable shortening; the FDC soybean-cottonseed household shortening is used for "shortening" and "Crisco".
     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
     • Granulated sugar: "Sugar" with no other word is granulated white sugar.
     • Baking powder: Double-acting (sodium aluminum sulfate), the common household type.

     White Post Village Cook Book (1986), page 44; contributed by Connie O. Strosnider

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

316. SWEET PICKLES EVEN A PICKLE HATER LOVES

     Contributor Barbara Fairbank Sauces and condiments

     Chapter Food Preservation

     • 10 medium-size cucumbers
     • 4 cups vinegar
     • 8 cups sugar
     • 2 tablespoons mixed spices
     • 2 tablespoons salt
     See original wording

     10 medium-size cucumbers 4 cups vinegar 8 cups sugar 2 tablespoons mixed spices 2 tablespoons salt

     Put cucumbers in pan and pour on boiling water to cover. Day 2 - Drain and cover with boiling water. On the third day, wash and drain and slice thin. Combine the rest of ingredients and boil about 5 minutes. Add sliced cucumbers to syrup. When this comes to a boil, place in jars and seal.

     (Passed down to me by a mountain lady several years ago. I appreciated her tips on short cuts for canning.)

     Clarke County Cooks, page 81; contributed by Barbara Fairbank

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

317. SWEET POTATO BAKE

     Contributor Lyn Teets Vegetables

     Chapter Vegetables

     • 4 large sweet potatoes
     • 1 c. white sugar
     • 2 eggs
     • 3/4 stick melted margarine
     • 1/2 c. milk
     • 1 tsp. salt
     • 1 tsp. vanilla
     • 1 tsp. cinnamon (more if you like)
     • Topping:
     • 3/4 c. corn flake crumbs
     • 3/4 c. chopped pecans
     • 3/4 stick melted margarine
     • 1/2 c. brown sugar
     See original wording

     4 large sweet potatoes 1 c. white sugar 2 eggs 3/4 stick melted margarine 1/2 c. milk 1 tsp. salt 1 tsp. vanilla 1 tsp. cinnamon (more if you like) Topping: 3/4 c. corn flake crumbs 3/4 c. chopped pecans 3/4 stick melted margarine 1/2 c. brown sugar

     Boil potatoes in skins until tender. Peel and run through food mill. Place in large mixing bowl with sugar, eggs, margarine, milk, salt, vanilla and cinnamon. Beat with electric mixer until smooth. Pour into a 9 inch square or a 1 3/4 quart casserole dish and bake at 375 degrees for 20 minutes. (You may freeze when cool at this point for later use.) Remove from oven and add topping. Mix well and sprinkle over potatoes. Bake at 375 degrees for 10 minutes.

     Temperature 375 degrees

     Note: Butternut squash may be used instead of sweet potatoes.

     White Post Village Cook Book (1986), page 41; contributed by Lyn Teets

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

318. SWEET POTATO CASSEROLE

     Contributor Anna Larrick Vegetables

     Chapter Vegetables

     • 2 c. grated sweet potatoes
     • 1 1/2 c. sugar
     • 1 tsp. salt
     • 1 c. milk
     • 2 eggs
     • 4 Tbsp margarine
     • 2 Tbsp flour
     • 1 c. crushed pineapple, drained- not too dry
     See original wording

     2 c. grated sweet potatoes 1 1/2 c. sugar 1 tsp. salt 1 c. milk 2 eggs 4 Tbsp, margarine 2 Tbsp, flour 1 c. crushed pineapple, drained- not too dry

     Cream sugar, butter; add eggs, milk, flour, salt and pineapple. Grate sweet potatoes and fold into mixture. Pour into greased casserole. Bake at 350 degrees for 1 hour or until firm.

     Temperature 350 degrees · Time 1 hour

     White Post Village Cook Book (1986), page 35; contributed by Anna Larrick

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

319. Sweet & Savory Cornmeal & Rosemary Cookies

     Contributor Locke's Mill Cookies

     Category Cookie Recipes

     • 1 Stick (4 oz.) Room-Temperature Unsalted Butter
     • ¼ Cup Brown Sugar
     • ¹⁄3 Cup Sugar
     • ¼ Teaspoon Salt
     • Zest of 1 Lemon
     • 1 Egg Yolk
     • ½ Teaspoon Vanilla Extract
     • 1 ¼ Cups All Purpose Flour
     • ¼ Teaspoon Baking Soda
     • ½ Cup Locke’s Mill Cornmeal
     • 1 ½ Teaspoons Chopped Rosemary
     See original wording

     1 Stick (4 oz.) Room-Temperature Unsalted Butter ¼ Cup Brown Sugar ¹⁄3 Cup Sugar ¼ Teaspoon Salt Zest of 1 Lemon 1 Egg Yolk ½ Teaspoon Vanilla Extract 1 ¼ Cups All Purpose Flour ¼ Teaspoon Baking Soda ½ Cup Locke’s Mill Cornmeal 1 ½ Teaspoons Chopped Rosemary

     In a bowl with a handheld mixer or in the bowl of a stand mixer, beat the butter, sugars, salt, and lemon zest until light and fluffy. Add egg yolk and vanilla and continue mixing until smooth, about 2 minutes. On low speed, add in flour, baking soda, cornmeal, and rosemary, and mix until combined, about 2 minutes. Roll into a log, about 1 inch thick and 12 inches long; wrap in parchment paper and refrigerate several hours until firm. Preheat oven to 375° F and line two cookie sheets with parchment paper. Slice into 24 rounds, about half an inch thick, and place on prepared sheets. Bake until edges are golden brown, 12-15 minutes. Serve immediately or store in an airtight container.

     Published on the Locke's Mill site. Locke's Mill is a restored Certified Organic gristmill on the Shenandoah in Clarke County, in a building dating to 1876 and certified USDA Organic in 2017. It is a separate business from Locke Store, the Millwood general store whose recipes also appear on this page; the two share the Locke name and the mill's own pages assert no relationship between them. The site prints no cook's name, so each recipe is credited to the mill.

     Locke's Mill; contributed by Locke's Mill

     Source page lockesmillgrains.com

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

320. SWEET & SOUR DILL PICKLES

     Contributor Francis Shiley Sauces and condiments

     Chapter Appetizers, Pickles and Relish

     • medium size cucumbers, split
     • lengthwise to fill 4 qt. jars
     • 3 slices onion to each jar
     • 1 head dill or 2 small heads to each jar
     • 1 stalk celery to each jar or 1 tsp. celery seed
     • Combine and heat to boiling:
     • 4 c. sugar
     • 2 c. water
     • 1/2 tsp. powdered alum
     • 1/4 c. salt
     • 1 qt. vinegar
     See original wording

     medium size cucumbers, split lengthwise to fill 4 qt. jars 3 slices onion to each jar 1 head dill or 2 small heads to each jar 1 stalk celery to each jar or 1 tsp. celery seed Combine and heat to boiling: 4 c. sugar 2 c. water 1/2 tsp. powdered alum 1/4 c. salt 1 qt. vinegar

     While hot pour over cucumbers. Seal at once. Process 10 minutes in hot water bath. Store in cool place. Do not use for 30 days.

     White Post Village Cook Book (1986), page 4; contributed by Francis Shiley

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

321. SWEET TEA ROLLS

     Contributor Anne Green Breads

     Chapter Breads (Quick and Yeast)

     • 2 cakes compressed yeast
     • ¼ cup lukewarm water
     • 1 cup milk
     • ¼ cup shortening
     • ½ cup sugar
     • 1 teaspoon salt
     • 2 eggs, beaten
     • 1 teaspoon grated lemon rind
     • About 5 cups sifted flour
     ScaleMultiply byReset
     See original wording

     2 cakes compressed yeast ¼ cup lukewarm water 1 cup milk ¼ cup shortening ½ cup sugar 1 teaspoon salt 2 eggs, beaten 1 teaspoon grated lemon rind About 5 cups sifted flour

     Soften yeast in lukewarm water. Scald milk, add shortening, sugar, and salt. Cool to lukewarm. Add 2 cups flour and beat well. Add softened yeast, eggs, and lemon rind. Mix well. Add enough flour to make a soft dough. Turn out on lightly floured board and knead until smooth and elastic. Place in greased bowl, cover and let rise until doubled in bulk. Punch down. Shape into cloverleaf, Parker House, or finger rolls, as desired and let rise again until doubled in bulk. Bake at 375 degrees for 20-25 minutes.

     Yield 24-30 rolls · Temperature 375 degrees · Time 20-25 minutes

     (I don’t always use the lemon rind.)

     Clarke County Cooks, page 20; contributed by Anne Green

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

322. SYRIAN COFFEE CAKE

     Contributor Bill Glasscock Cakes

     Chapter Cakes, Cookies and Icings

     • 2 c. brown sugar
     • 2 c. sifted flour
     • 1/2 c. Crisco
     • 1 egg
     • 1 tsp. nutmeg
     • 1 c. sour cream
     • 1 tsp. soda
     • 1/2 c. chopped nuts
     See original wording

     2 c. brown sugar 2 c. sifted flour 1/2 c. Crisco 1 egg 1 tsp. nutmeg 1 c. sour cream 1 tsp. soda 1/2 c. chopped nuts

     With fingers blend brown sugar, flour and shortening into crumbs. Put one half the crumbs into prepared sheet cake pan. To remaining crumbs, stir in the egg, nutmeg and sour cream mixed with the soda. Pour batter over crumbs and sprinkle with nuts. Bake at 350 degrees for 40 minutes.

     Temperature 350 degrees · Time 40 minutes

     Estimated nutrition

     	Whole recipe
     Calories	4,400
     Protein	43 g
     Carbohydrate	642 g
     Fat	194 g
     Saturated fat	55 g
     Fiber	12 g
     Sugars	438 g
     Sodium	1,530 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Brown sugar: Measured packed: the book prints "firmly packed" on some recipes and nothing on others; packed is the standard measure for brown sugar.
     • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
     • Vegetable shortening: Household vegetable shortening; the FDC soybean-cottonseed household shortening is used for "shortening" and "Crisco".
     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • Baking soda: "Soda" in a baking ingredient list is baking soda.
     • Nuts, unspecified (counted as pecans): "Nuts" with no kind named are counted as pecans, the nut this book names most often; walnuts would give a similar total.

     White Post Village Cook Book (1986), page 77; contributed by Bill Glasscock

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

323. TAMALE PIE

     Contributor Betty Betts Meats

     Chapter Meat (Beef, Pork, Poultry)

     • 1 pound ground round steak
     • 2 onions, diced
     • 1 clove garlic, diced
     • ½ teaspoon salt
     • 1 large can tomato puree and 2 (6-ounce) cans tomato sauce
     • 1 tablespoon sugar
     • 1 (16-ounce) can whole kernel corn
     • 1 tablespoon chili powder
     • 1 cup yellow cornmeal
     • ¼ cup raisins
     • 1 small can black olives
     • 1 cup water
     ScaleYieldorMultiply byReset
     See original wording

     1 pound ground round steak 2 onions, diced 1 clove garlic, diced ½ teaspoon salt 1 large can tomato puree and 2 (6-ounce) cans tomato sauce 1 tablespoon sugar 1 (16-ounce) can whole kernel corn 1 tablespoon chili powder 1 cup yellow cornmeal ¼ cup raisins 1 small can black olives 1 cup water

     Slightly brown meat, onions, and garlic. Add other ingredients, except black olives. Sift in half of the cornmeal and cook ½ hour. Add olives including juice and mix. Place in greased baking pan (9x13-inch Teflon baking pan) and cover with thin cornmeal mush made with 1 cup water and balance of cornmeal. Cover this with grated yellow cheese and bake ½ hour in moderate (350 degree) oven.

     Yield 6 servings · Temperature moderate (350 degree) oven · Time ½ hour

     Clarke County Cooks, page 93; contributed by Betty Betts

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

324. TEXAS PINEAPPLE CAKE

     Contributor Mozelle Owens Cakes

     Chapter Cakes, Cookies and Icings

     • Combine in mixing bowl:
     • 2 c. flour
     • 2 c. sugar
     • 1 tsp. soda
     • 1/2 tsp. salt
     • Add:
     • 1 lb. 13 oz. can crushed pineapple, juice and all
     • 2 eggs
     • Tapping:
     • 1 c. sugar
     • 2/3 c. evaporated milk
     • 1 stick margarine
     See original wording

     Combine in mixing bowl: 2 c. flour 2 c. sugar 1 tsp. soda 1/2 tsp. salt Add: 1 lb. 13 oz. can crushed pineapple, juice and all 2 eggs Tapping: 1 c. sugar 2/3 c. evaporated milk 1 stick margarine

     Mix well with electric mixer. Pour in 13 x 9 greased baking pan. Bake at 350 degrees for 40 minutes. Boil one minute. Add one cup coconut. Pour over warm cake.

     Temperature 350 degrees · Time 40 minutes

     Estimated nutrition

     	Whole recipe
     Calories	4,680
     Protein	52 g
     Carbohydrate	880 g
     Fat	116 g
     Saturated fat	28 g
     Fiber	10 g
     Sugars	682 g
     Sodium	3,610 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
     • Granulated sugar: "Sugar" with no other word is granulated white sugar.
     • Baking soda: "Soda" in a baking ingredient list is baking soda.
     • Pineapple, canned, crushed, juice pack: Canned crushed pineapple, juice pack, solids and liquids. The book rarely says drained and never says syrup; heavy-syrup pack would add about 45 kcal per cup.
     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • Evaporated milk: Whole evaporated milk where the line does not say skim or nonfat.
     • Margarine, stick, with salt: Regular 80% fat stick margarine with salt.

     White Post Village Cook Book (1986), page 61; contributed by Mozelle Owens

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

325. TOLL HOUSE COOKIES

     Contributor Susan A. Thompson Cookies

     Chapter Cakes, Cookies and Icings

     • 2 1/4 c. all purpose flour
     • 1 tsp. baking soda
     • 1 tsp. salt
     • 1 c. softened butter
     • 3/4 c. sugar
     • 1 c. chopped nuts
     • 3/4 c. firmly packed brown
     • sugar
     • 1 tsp. vanilla extract
     • 2 eggs
     • 1-12 oz. pkg. (2 c.) Nestle toll
     • house semi-sweet chocolate
     • morsels
     ScaleYieldorMultiply byReset
     See original wording

     2 1/4 c. all purpose flour 1 tsp. baking soda 1 tsp. salt 1 c. softened butter 3/4 c. sugar 1 c. chopped nuts 3/4 c. firmly packed brown sugar 1 tsp. vanilla extract 2 eggs 1-12 oz. pkg. (2 c.) Nestle toll house semi-sweet chocolate morsels

     Preheat oven to 375 degrees. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 8 to 10 minutes. Makes 100 cookies.

     Yield Makes 100 cookies · Temperature 375 degrees · Time 8 to 10 minutes

     White Post Village Cook Book (1986), page 78; contributed by Susan A. Thompson

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

326. Tri-Tip with Grilled Asparagus and Lemon-Tarragon Aioli

     Contributor Heidi Grubb – McClemens Meats

     Category Market Recipes by Heidi

     • Tri-Tip ingredients:
     • one 4lb tri-tip (Audley Angus)
     • 1 cup soy sauce
     • ¼ cup Worcestershire sauce
     • ¼ cup oil blend
     • 2Tbsp Montreal steak seasoning
     • Grilled Asparagus ingredients:
     • 1 bundle (approx. 1lb) fresh asparagus (Mackintosh Farm, Chilly Hollow Farm, Shallowbrooke Farm)
     • 1 Tbsp extra virgin olive oil
     • salt and pepper to taste
     • Aioli Ingredients:
     • 1 whole egg (Persimmon Ridge, Shallowbrooke, Chilly Hollow, Mackintosh Farm)
     • 4 medium cloves of garlic, minced
     • 3 tsp juice and 1tsp zest from one lemon
     • ½ cup canola, vegetable, or light olive oil
     • ½ cup extra virgin olive oil
     • salt and pepper to taste
     • 2 Tbsp fresh tarragon, minced (Grafton)
     See original wording

     Tri-Tip ingredients: one 4lb tri-tip (Audley Angus) 1 cup soy sauce ¼ cup Worcestershire sauce ¼ cup oil blend 2Tbsp Montreal steak seasoning Grilled Asparagus ingredients: 1 bundle (approx. 1lb) fresh asparagus (Mackintosh Farm, Chilly Hollow Farm, Shallowbrooke Farm) 1 Tbsp extra virgin olive oil salt and pepper to taste Aioli Ingredients: 1 whole egg (Persimmon Ridge, Shallowbrooke, Chilly Hollow, Mackintosh Farm) 4 medium cloves of garlic, minced 3 tsp juice and 1tsp zest from one lemon ½ cup canola, vegetable, or light olive oil ½ cup extra virgin olive oil salt and pepper to taste 2 Tbsp fresh tarragon, minced (Grafton)

     Tri-Tip Directions: Mix all of the ingredients except for the beef in a large mixing bowl. Place trimmed tri-tip in and turn to cover. Let stand in the refrigerator for at least 6 hours. Heat grill to medium temperature. Place tri-tip on grill at a 45-degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill, tent with foil, and let rest at least 5 minutes before slicing. Grilled Asparagus directions: Snap base of asparagus off where it bends and breaks naturally. Alternatively, use a vegetable peeler to peel the last few inches of the spears. Toss asparagus with olive oil, salt and pepper. Grill over the hottest part of the flame for just long enough for charring on the surface of the skin and a tender interior (about 5-8 minutes). Aioli directions: Combine the egg, garlic, and 2 tsp of lemon juice in a food processor (reserve remaining juice and zest for step 3). With the machine running, slowly drizzle in the canola or light olive oil, scraping down the sides as necessary. Transfer the half-finished aioli to a bowl and proceed with step two. Transfer aioli to a medium bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil. Season to taste with salt and pepper. Combine aioli with remaining 1tsp lemon juice, lemon zest, and minced fresh tarragon. Store in a sealed container in the refrigerator for up to two weeks.

     Published by the Clarke County Farmers' Market in its "Market Recipes by Heidi" post of May 11, 2017, posted by Karie Griffin and credited to Heidi Grubb-McClemens, general manager and chef of The Berryville Grille. The names in parentheses after an ingredient are the market vendors the post says offer it.

     Clarke County Farmers' Market; contributed by Heidi Grubb – McClemens

     Source page clarkecountyfarmersmarket.com

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

327. TROPICAL DELIGHT CAKE

     Contributor Anna Larrick Cakes

     Chapter Cakes, Cookies and Icings

     • 3 c. all purpose flour
     • 2 c. sugar
     • 1 tsp. soda
     • 1 tsp. salt
     • 1 tsp. cinnamon
     • 3 eggs, beaten
     • 1 1/2 c. vegetable oil
     • 1 1/2 tsp. vanilla
     • 1-8 oz. crushed pineapple
     • 2 c. chopped pecans
     • 2 c. chopped bananas
     • Cream Cheese Frosting:
     • 2 - 8 oz. pkg. softened cream cheese
     • 1 c. butter
     • 2 - 1 lb. boxes confectioners sugar
     • 2 tsp. vanilla
     See original wording

     3 c. all purpose flour 2 c. sugar 1 tsp. soda 1 tsp. salt 1 tsp. cinnamon 3 eggs, beaten 1 1/2 c. vegetable oil 1 1/2 tsp. vanilla 1-8 oz. crushed pineapple 2 c. chopped pecans 2 c. chopped bananas Cream Cheese Frosting: 2 - 8 oz. pkg. softened cream cheese 1 c. butter 2 - 1 lb. boxes confectioners sugar 2 tsp. vanilla

     Combine dry ingredients in large bowl. Add eggs and oil. Stir until dry ingredients are moist. Do Not Beat. Stir in vanilla, pineapple and one cup pecans and the bananas. Spoon batter into 3 well greased and floured 9 inch cake pans. Bake at 350 degrees for 25 or 30 minutes or until done. Remove from pans and cool completely. Spread frosting between layers and on top and sides of cake. Sprinkle top and sides with remaining pecans. Combine cream cheese and butter; cream until smooth; add sugar. Beat until light and fluffy. Stir in vanilla.

     Temperature 350 degrees · Time 25 or 30 minutes

     Estimated nutrition

     	Whole recipe
     Calories	14,850
     Protein	113 g
     Carbohydrate	1,790 g
     Fat	844 g
     Saturated fat	279 g
     Fiber	46 g
     Sugars	1,403 g
     Sodium	6,720 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • All-purpose flour: "Flour" with no other word is enriched, bleached all-purpose wheat flour, 125 g per cup (FDC portion).
     • Granulated sugar: "Sugar" with no other word is granulated white sugar.
     • Baking soda: "Soda" in a baking ingredient list is baking soda.
     • Egg, whole, large: An egg with no size is a large egg (50 g, FDC portion).
     • Vegetable oil (soybean): "Oil", "salad oil", "cooking oil", Wesson and Crisco oil are counted as soybean salad or cooking oil; the fat profile of the common liquid vegetable oils is close and the source names none more exactly.
     • Vanilla extract: Pure vanilla extract; the book does not say imitation.
     • Pineapple, canned, crushed, juice pack: Canned crushed pineapple, juice pack, solids and liquids. The book rarely says drained and never says syrup; heavy-syrup pack would add about 45 kcal per cup.
     • Bananas: A banana with no size is medium.
     • Cream cheese: Regular (full-fat) cream cheese.
     • Butter, salted: Salted butter where the line does not say unsalted. "Butter or margarine" and "butter or shortening" are counted as butter: where a line offers alternatives, the first-named is used.
     • Powdered sugar: Measured unsifted unless the line says sifted.

     The ingredient list and directions were corrected by hand against the book page, where our scan read ingredient text into the directions.

     White Post Village Cook Book (1986), page 63; contributed by Anna Larrick

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

328. TUNA CASSEROLE

     Contributor Kathy Virts Seafood

     Chapter Main Dishes: Egg, Cheese, Pasta and Casseroles

     • 1 1/2 c. uncooked noodles
     • 2 cans tuna
     • 1/4 c. chopped green pepper
     • 1/2 small onion
     • 2 cans undiluted cream of mushroom soup
     • salt and pepper
     • 1 3/4 c. American or Velveeta cheese (reserve 3/4 c.)
     See original wording

     1 1/2 c. uncooked noodles 2 cans tuna 1/4 c. chopped green pepper 1/2 small onion 2 cans undiluted cream of mushroom soup salt and pepper 1 3/4 c. American or Velveeta cheese (reserve 3/4 c.)

     Cook and drain noodles. Gently mix other ingredients. Top with 3/4 cup reserved cheese. Bake at 350 degrees for 45 minutes.

     Temperature 350 degrees · Time 45 minutes

     The ingredient list was corrected by hand against the book page, where our scan ran the printed columns together.

     White Post Village Cook Book (1986), page 29; contributed by Kathy Virts

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

329. TURKEY RICE POMPONS

     Contributor Janet Lofton Meats

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 3 qt. cooked rice
     • 3 c. diced celery
     • 6 Tbsp flour
     • 1/2 c. onion
     • 2 tsp. salt
     • 1/2 tsp. pepper
     • 1 Tbsp butter
     • 2 qt. cooked and chopped
     • chicken or turkey
     • 2 c. melted oleo
     • 8 eggs, beaten
     • 2 tsp. poultry seasoning
     • 6 c. fine bread crumbs
     ScaleYieldorMultiply byReset
     See original wording

     3 qt. cooked rice 3 c. diced celery 6 Tbsp, flour 1/2 c. onion 2 tsp. salt 1/2 tsp. pepper 1 Tbsp, butter 2 qt. cooked and chopped chicken or turkey 2 c. melted oleo 8 eggs, beaten 2 tsp. poultry seasoning 6 c. fine bread crumbs

     Combine rice, celery, flour, onions, salt and seasoning and turkey or chicken. Add oleo and beaten eggs to moisten. Chill all of above. Shape into small balls about golf ball size. Roll in bread crumbs. Place on greased shallow pan. Bake and serve with cream of turkey or chicken soup as a gravy or make gravy from broth of turkey or chicken. Bake 30 minutes at 425 degrees oven. Serves 50. You can make this in smaller amounts.

     Yield Serves 50 · Temperature 425 degrees · Time 30 minutes

     White Post Village Cook Book (1986), page 22; contributed by Janet Lofton

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

330. TURNOVERS

     Contributor Angela Nerstheimer Pies and pastries

     Chapter Bread, Rolls, Pies and Pastry

     • 1/2 c. shortening
     • 1 c. sugar
     • 2 eggs
     • 1 tsp. vanilla
     • 2 1/2 c. flour
     • 1/2 tsp. salt
     • 1/4 tsp. soda
     • Filling:
     • 2/3 c. sugar
     • 3 Tbsp flour
     • 1 can crushed pineapple (drain)
     • 2 tsp. lemon juice
     • 1 Tbsp margarine
     See original wording

     1/2 c. shortening 1 c. sugar 2 eggs 1 tsp. vanilla 2 1/2 c. flour 1/2 tsp. salt 1/4 tsp. soda Filling: 2/3 c. sugar 3 Tbsp, flour 1 can crushed pineapple (drain) 2 tsp. lemon juice 1 Tbsp, margarine

     Mix shortening, sugar, eggs and vanilla. Blend in flour. Chill dough for 1 hour. Preheat oven 400 degrees. Roll out dough 1/16 inch thick. Cut in triangle. Put filling inside, fold. Brush with milk, sprinkle sugar. Mix sugar and flour in saucepan. Stir in everything else, cook and stir constantly for 5 minutes.

     Temperature 400 degrees

     White Post Village Cook Book (1986), page 50; contributed by Angela Nerstheimer

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

331. UNBAKED CHOCOLATE COOKIES

     Contributor Arlene Ruhl Cookies

     Chapter Desserts (Cakes, Cookies, Pies, Other)

     • 6 cups uncooked oatmeal
     • 4 cups sugar
     • ½ pound butter
     • ½ teaspoon salt
     • 1 cup milk
     • ¾ cup cocoa
     • 1½ cups peanut butter
     • 2 teaspoons vanilla
     • Nuts, optional
     See original wording

     6 cups uncooked oatmeal 4 cups sugar ½ pound butter ½ teaspoon salt 1 cup milk ¾ cup cocoa 1½ cups peanut butter 2 teaspoons vanilla Nuts, optional

     Combine butter, sugar, milk, cocoa, and salt; bring to a boil. Stir in peanut butter, oatmeal, vanilla, and nuts. Place in a 9x13-inch pan and chill in refrigerator. When firm, cut like candy.

     (This recipe was submitted by Arlene’s daughter-in-law Mary Ann Ruhl.)

     Clarke County Cooks, page 55; contributed by Arlene Ruhl

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

332. UNBAKED COOKIES

     Contributor Georgia Thompson Gess Cookies

     Chapter Cakes, Cookies and Icings

     • 2 c. sugar
     • 3/4 c. margarine
     • 1/2 c. evaporated milk
     • 1 small box instant butter pecan
     • pudding
     • 3 1/2 c. quick cooking oatmeal
     • 1/2 c. chopped nuts
     ScaleYieldorMultiply byReset
     See original wording

     2 c. sugar 3/4 c. margarine 1/2 c. evaporated milk 1 small box instant butter pecan pudding 3 1/2 c. quick cooking oatmeal 1/2 c. chopped nuts

     In large saucepan combine sugar, margarine and milk. Put on stove and bring to a rolling boil for 1 short minute. Remove from heat and slowly stir in pudding. Add oatmeal and nuts. Stir. Drop by spoonful on wax paper or cookie sheet. If desired, press in center of each cookie while warm a nut or 1/2 cherry. Makes approximately 5 dozen.

     Yield Makes approximately 5 dozen

     White Post Village Cook Book (1986), page 61; contributed by Georgia Thompson Gess

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

333. UNBAKED PEANUT BUrrtsR BARS

     Contributor Sandy Carper Candies

     Chapter Candy, Jelly, Jam and Preserves

     • 1 c. Karo light syrup
     • 1/2 c. sugar
     • 2 c. crunchy peanut butter
     • 4 - 5 c. Special K cereal
     See original wording

     1 c. Karo light syrup 1/2 c. sugar 2 c. crunchy peanut butter 4 - 5 c. Special K cereal

     Stir and bring to a good boil. Add: Stir and pat into 9x13 pan. Melt 6 ounce package chocolate chips and 6 ounce package butterscotch chips in a little milk so the mixture stays creamy. Spread over peanut butter mixture. Refrigerate. Cut into bars when cool.

     White Post Village Cook Book (1986), page 85; contributed by Sandy Carper

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

334. VANILLA WAFER ICE BOX CAKE

     Contributor Nola Davis Cakes

     Chapter Cakes, Cookies and Icings

     • 1 box vanilla wafers, put in blender to make crumbs
     • 1 box confectioners sugar
     • 1 stick margarine
     • 3 eggs, beaten
     • 1 lb. can crushed pineapple, drained
     • 1 box Dream Whip
     See original wording

     1 box vanilla wafers, put in blender to make crumbs 1 box confectioners sugar 1 stick margarine 3 eggs, beaten 1 lb. can crushed pineapple, drained 1 box Dream Whip

     Spread crumbs in 9 x 13 pan. Reserve some crumbs for cake topping. Mix sugar, margarine, eggs and spread on top of crumbs. Spread drained pineapple on top of sugar mixture. Follow Dream Whip directions and spread on top of pineapple. Sprinkle reserved crumbs on top.

     White Post Village Cook Book (1986), page 76; contributed by Nola Davis

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

335. VEAL AND CARROTS

     Contributor Shirley McIntire Meats

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 1/2 - 3/4 lb. veal
     • 1/2 tsp. salt
     • 1/2 c. white wine (dry)
     • 1 clove garlic
     • 1/8 tsp. marjoram
     • 2 Tbsp flour
     • dash of pepper
     • 2 Tbsp butter
     • 3 medium carrots, peeled and cut in
     • 3 - 4 chunks each
     ScaleYieldorMultiply byReset
     See original wording

     1/2 - 3/4 lb. veal 1/2 tsp. salt 1/2 c. white wine (dry) 1 clove garlic 1/8 tsp. marjoram 2 Tbsp, flour dash of pepper 2 Tbsp, butter 3 medium carrots, peeled and cut in 3 - 4 chunks each

     Cut veal in 2 inch pieces. Combine flour, salt, pepper, marjoram dredge veal in flour mixture. Saute garlic in butter 1 minute; add meat and cook until browned. Discard garlic. Add carrots and wine; cover and bake 30 minutes or until carrots are about tender. Yield 2 servings.

     Yield Yield 2 servings · Time 30 minutes

     White Post Village Cook Book (1986), page 18; contributed by Shirley McIntire

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

336. VEGETABLE CASSEROLE

     Contributor Elizabeth Kirkpatrick Vegetables

     Chapter Vegetables

     • 2 cans Veg-All, drained
     • 1 c. grated sharp cheddar cheese
     • 1 c. mayonnaise (Hellmanns)
     • 1 small grated onion
     See original wording

     2 cans Veg-All, drained 1 c. grated sharp cheddar cheese 1 c. mayonnaise (Hellmanns) 1 small grated onion

     Mix together and place in buttered casserole. Top with Pepperidge Farm seasoned bread crumbs. Bake in 350 degree oven until it bubbles for 25 to 30 minutes. (Don't overcook.) You can double this to make a large casserole.

     Temperature 350 degree · Time 25 to 30 minutes

     White Post Village Cook Book (1986), page 40; contributed by Elizabeth Kirkpatrick

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

337. VELVET VELVEETA FUDGE

     Contributor Fritzie C. Carper Candies

     Chapter Candy, Jelly, Jam and Preserves

     • 1/2 lb. margarine
     • 1/2 lb. Velveeta cheese, cubed
     • 1 tsp. vanilla
     • 2 lb. powdered sugar
     • 1 c. cocoa
     See original wording

     Very different recipe 1/2 lb. margarine 1/2 lb. Velveeta cheese, cubed 1 tsp. vanilla 2 lb. powdered sugar 1 c. cocoa

     Melt margarine; add cheese; stir until melted. Remove from heat. Sift together the sugar and cocoa. Working very quickly, stir the sugar mixture and vanilla into melted mixture. Turn into 9 x 13 greased pan. Refrigerate.

     Estimated nutrition

     	Whole recipe
     Calories	6,050
     Protein	54 g
     Carbohydrate	980 g
     Fat	245 g
     Saturated fat	74 g
     Fiber	32 g
     Sugars	908 g
     Sodium	5,140 mg

     Estimated from USDA FoodData Central (SR Legacy, 2018) by a standard ingredient mapping. Not measured.

     What this estimate assumes

     • Margarine, stick, with salt: Regular 80% fat stick margarine with salt.
     • Vanilla extract: Pure vanilla extract; the book does not say imitation.
     • Powdered sugar: Measured unsifted unless the line says sifted.

     White Post Village Cook Book (1986), page 86; contributed by Fritzie C. Carper

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

338. VODKA PUNCH

     Contributor Janet Lofton Beverages

     Chapter Beverages and Miscellaneous

     • 2 cans Hawaiian Punch (46 oz. cans)
     • 1/2 can pineapple juice
     • 1 bottle ginger ale
     • 4 Tbsp lemon juice
     See original wording

     2 cans Hawaiian Punch (46 oz. cans) 1/2 can pineapple juice 1 bottle ginger ale 4 Tbsp, lemon juice

     Mix together. Just before serving, add 1/2 to 1/5 bottle vodka.

     White Post Village Cook Book (1986), page 87; contributed by Janet Lofton

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

339. WATERGATE CAKE

     Contributor Mrs. Edith Huff Cakes

     Chapter Cakes, Cookies and Icings

     • 1 box white cake mix
     • 1 box pistachio pudding
     • 3 eggs
     • 1 c. Wesson oil
     • 1 c. club soda
     • 1 c. black walnuts
     • Watergate Icing:
     • 1 box pistachio pi.dding
     • 1 envelope Dream Whip
     • 1 1/4 c. cold milk
     See original wording

     1 box white cake mix 1 box pistachio pudding 3 eggs 1 c. Wesson oil 1 c. club soda 1 c. black walnuts Watergate Icing: 1 box pistachio pi.dding 1 envelope Dream Whip 1 1/4 c. cold milk

     Mix first 5 ingredients together at medium speed for 2 minutes. Fold in nuts. Bake in greased and floured tube pan for 45 to 55 minutes at 350 degrees. Mix these ingredients together until stiff; set in refrigerator until cake is ready to ice.

     Temperature 350 degrees · Time 45 to 55 minutes

     White Post Village Cook Book (1986), page 55; contributed by Mrs. Edith Huff

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

340. WELCH RABBIT RECIPE

     Contributor Vivian Graham Meade Stuart 1890-1956 By Betty Meade Stuart Appetizers

     Chapter Appetizers, Pickles and Relish

     • 2 eggs
     • 2 Tbsp flour
     • dry mustard
     • 2 c. milk
     • salt and pepper
     • Worcestershire sauce
     See original wording

     2 eggs 2 Tbsp, flour dry mustard 2 c. milk salt and pepper Worcestershire sauce

     Put milk into pan and heat until lukewarm, into that 1/2 pound cheese, cut up fine. Cook slowly until cheese is melted. In bowl, beat eggs, then add flour, salt, pepper, mustard; beat well into melted cheese mixture, then butter (small amount) and Worcestershire sauce. Serve on crackers that are warm.

     White Post Village Cook Book (1986), page 1; contributed by Vivian Graham Meade Stuart 1890-1956 By Betty Meade Stuart

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

341. WESTERN MAC DINNER

     Contributor Brenda Willsey Meats

     Chapter Main Dishes: Meat, Seafood and Poultry

     • 1 lb. hamburger
     • 1 chopped onion
     • 10 oz. can corn, drained
     • 15 oz. can tomato sauce
     • box of macaroni and cheese
     • dinner
     • 1 tsp. each salt and pepper
     See original wording

     1 lb. hamburger 1 chopped onion 10 oz. can corn, drained 15 oz. can tomato sauce box of macaroni and cheese dinner 1 tsp. each salt and pepper

     Brown hamburger and onions until tender. Drain off grease. Cook macaroni and cheese dinner by the directions on the box. Mix onion, hamburger, corn, tomato sauce and macaroni and cheese, salt and pepper together real well. Bake at 350 degrees for 30 minutes.

     Temperature 350 degrees · Time 30 minutes

     White Post Village Cook Book (1986), page 26; contributed by Brenda Willsey

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

342. Western View Steaks

     Contributor Western View Farm Meats

     Category Recipes

     • Ribeye steaks
     • Rub:
     • 2 tsp sweet paprika
     • 1 tsp dried thyme
     • 1 tsp garlic powder
     • 1 tsp coarse salt
     • 1 tsp black pepper
     See original wording

     Ribeye steaks Rub: 2 tsp sweet paprika 1 tsp dried thyme 1 tsp garlic powder 1 tsp coarse salt 1 tsp black pepper

     Combine ingredients, press evenly onto steaks, and allow to sit for 5-10 minutes to marinate. Place steak(s) on the grill over medium heat, and cook to 145 degrees for a medium rare doneness.

     Published on the Western View Farm site. Western View Farm is a St. Clair family Black Angus beef operation in Berryville, established in 2015. The post prints no cook's name, so the recipe is credited to the farm that publishes it.

     Western View Farm; contributed by Western View Farm

     Source page westernviewfarm.com

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

343. Whole Wheat Gingerbread Cookies

     Contributor Locke's Mill Cookies

     Category Cookie Recipes

     • 3 Cups Locke’s Mill Whole Wheat Flour
     • 2 Teaspoons Ground Ginger
     • 2 Teaspoons Cinnamon
     • ½ Teaspoon Ground Cloves
     • ½ Teaspoon Black Pepper
     • ¾ Teaspoon Kosher Salt
     • ½ Teaspoon Baking Soda
     • ¼ Teaspoon Baking Powder
     • ½ Cup Melted Butter or Melted Coconut Oil
     • ½ Cup Molasses
     • ½ Cup Brown Sugar or Coconut Sugar
     • 1 Large Egg
     • Powdered Sugar for dusting
     ScaleYieldorMultiply byReset
     See original wording

     3 Cups Locke’s Mill Whole Wheat Flour 2 Teaspoons Ground Ginger 2 Teaspoons Cinnamon ½ Teaspoon Ground Cloves ½ Teaspoon Black Pepper ¾ Teaspoon Kosher Salt ½ Teaspoon Baking Soda ¼ Teaspoon Baking Powder ½ Cup Melted Butter or Melted Coconut Oil ½ Cup Molasses ½ Cup Brown Sugar or Coconut Sugar 1 Large Egg Powdered Sugar for dusting

     Combine all the dry ingredients (flour, spices, salt, baking soda and baking powder) in a small bowl. In a stand mixer or large bowl with a handheld mixer, combine the butter or oil, molasses, and sugar. Add the egg and combine. Pour in the dry ingredients and mix until just combined. Divide the dough in half; shape into a round disk and wrap in plastic wrap. Chill about an hour. Preheat oven to 350° F and line two baking sheets with parchment paper. Turn out dough onto a floured surface and roll until ¼ inch thick. Cut with cookie cutters and place on parchment-lined baking sheets. Repeat with the other block of dough. Bake for 8-11 minutes, depending on how crisp you like them. Dust with powdered sugar and serve.

     Yield Makes 32 Cookies

     Published on the Locke's Mill site. Locke's Mill is a restored Certified Organic gristmill on the Shenandoah in Clarke County, in a building dating to 1876 and certified USDA Organic in 2017. It is a separate business from Locke Store, the Millwood general store whose recipes also appear on this page; the two share the Locke name and the mill's own pages assert no relationship between them. The site prints no cook's name, so each recipe is credited to the mill.

     Locke's Mill; contributed by Locke's Mill

     Source page lockesmillgrains.com

     Rights

     Public-domain recipe. US Copyright Office Circular 33: a mere listing of ingredients and a simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC 102(b) excludes procedures, processes and methods of operation from copyright.

344. WONDER BEAN SALAD

     Contributor Mary Reid Butler Salads

     Chapter Soups, Salads, Dressings and Sauces

     • 17 oz. can French style green
     • beans
     • 17 oz. can LaChoy Chinese
     • vegetables
     • 8 oz. can sliced water chestnuts
     • 17 oz. can white com
     • 8 oz. can English peas (small)
     • 1 1/2 c. diced celery
     • 1 c. sugar
     • 3/4 c. vinegar
     • 1 tsp. salt
     • sprinkle of pepper
     See original wording

     17 oz. can French style green beans 17 oz. can LaChoy Chinese vegetables 8 oz. can sliced water chestnuts 17 oz. can white com 8 oz. can English peas (small) 1 1/2 c. diced celery 1 c. sugar 3/4 c. vinegar 1 tsp. salt sprinkle of pepper

     Drain all vegetables. Combine, heat and cool the following dressing. Pour over vegetables. Better if made the day before; will keep for days.

     White Post Village Cook Book (1986), page 10; contributed by Mary Reid Butler

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

345. ZU KE SALAD

     Contributor Mary McMillen Vegetables

     Chapter Vegetables

     • 1/2 c. fresh chopped dill
     • 1 Tbsp lemon juice
     • 1 Tbsp red wine vinegar
     • salt and pepper
     • 1 1/2 c. sour cream
     • 2 lb. thin sliced peeled zucchini
     See original wording

     1/2 c. fresh chopped dill 1 Tbsp, lemon juice 1 Tbsp, red wine vinegar salt and pepper 1 1/2 c. sour cream 2 lb. thin sliced peeled zucchini

     Mix; cover and let sit 2 hours in refrigerator.

     White Post Village Cook Book (1986), page 41; contributed by Mary McMillen

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.

346. ZUCCHINI BREAD

     Contributor Suzanne Thomas Breads

     Chapter Bread, Rolls, Pies and Pastry

     • 3 eggs
     • 1 c. oil
     • 2 c. sugar
     • 2 c. peeled and grated zucchini
     • 1 tsp. vanilla
     • 1/4 tsp. baking powder
     • 1 c. nuts
     • 3 c. flour
     • 1 tsp. salt
     • 3 tsp. cinnamon
     • 1 tsp. soda
     See original wording

     3 eggs 1 c. oil 2 c. sugar 2 c. peeled and grated zucchini 1 tsp. vanilla 1/4 tsp. baking powder 1 c. nuts 3 c. flour 1 tsp. salt 3 tsp. cinnamon 1 tsp. soda

     Beat eggs, sugar and oil; add vanilla; stir in zucchini. Sift flour, salt, cinnamon, soda and baking powder. Stir into first mixture. Fold in nuts. Pour in 2 well greased 9x5x3 inch loaf pans. Bake at 325 degrees for 60 to 75 minutes. This recipe was submitted by Susie Day also. She uses 1/2 cup raisins and 1/2 cup walnuts.

     Temperature 325 degrees · Time 60 to 75 minutes

     White Post Village Cook Book (1986), page 46; contributed by Suzanne Thomas

     Rights

     Public-domain recipe. US Copyright Office Circular 33: mere listing of ingredients and simple set of directions are uncopyrightable. Publications International v. Meredith Corp. (7th Cir. 1996). 17 USC § 102(b) excludes procedures, processes, methods of operation from copyright.