Cookbook 1-11

“Regal Tomato Soup”

6 chopped onions
1/2 bunch celery, chopped
8 qt. of fresh tomatoes
1 c. sugar
scant 1/4 c. salt
1 c. oleo
1 c. flour

Simmer onions and celery, cooking in water until tender, then run thru a blender. Chop tomatoes and cook, run thru a blender or colander. Return to heat and boil. Mix other ingredients to a paste, adding a little juice. Cook and bring to a boil. Put in jars and pressure cook for 15 minutes at 10 pounds. When ready to use, heat equal amount of soup and milk in separate pans, with a pinch of soda in tomato juice.

Vera VanDike, Marceline (from 1st KWIXland Cookbook)

“Taco Soup”

1 1/2 lb. hamburger
1/2 chopped onion (optional)
1 can whole kernal corn, with juice
1 can whole tomatoes, with juice
salt and pepper
1 can kidney beans, with juice
8 oz. tomato sauce
1 pkg. taco seasoning
1-2 c. water
sour cream
grated cheese
tortilla chips

Brown the burger and drain. Add onion and simmer until tender. Add the other ingredients. Simmer in a crock pot for several hours. When ready to serve, top individual servings with cheese, sour cream and chips.

Kathleen Barnes, Centralia

someone called with the question, what to put into homemade sausage?

To 5 lbs of medium ground pork:
2 1/2 tsp. ground black pepper
2 tsp. ground sage (more or less)
3 cloves garlic, minced
mix it all together. you can freeze, or fry fresh

Eva Daniels, Moberly (from a book called “Stocking Up #3”)

need a recipe Watergate Cake

“Watergate Cake”

1 pkg. white cake mix
3 eggs
1 c. vegetable oil
1 c. lemon-line flavored soda
2, 3 oz. pkg. instant pistachio pudding mix

Combine all the ingredients and pour batter in a greased 9 by 13 pan. Bake at 350 for 30-40 minutes. While the cake is baking, mix 1 pkg. pistachio pudding mix with 1 small container of Cool Whip and 1 c. of cold milk for the icing. She puts some chopped pecans and coconut.

Karen Haak, Moberly