BANANA BREAD

3 bananas, mashed
1/4 c. margerine, melted
1 egg
1 c. sugar
2 c. flour
1/2 t. almond extract
1 t. baking soda
1 t. baking powder
1/2 t. salt

Mix everything together thoroughly. Bake in loaf pan in slow (325 degree) oven.

Joan Jackson

Variation
about 8 bananas (2 c. mashed)
1/2 c. oil
2 eggs
1.5 c. sugar
4 c. flour
2 t. baking soda
2 t. baking powder
1 t. salt

Mix everything together thoroughly. Bake in loaf pan in slow (325 degree) oven.
Makes 2 loaves-if you can't use the extra freeze it or give it away!

Ginnie Reinhold

PUMPKIN BREAD (with squash)

4 eggs
1 3/4 c. pumpkin/squash
2/3 c. melted shortening
2/3 c. water
3 c. sugar
1/2 t. salt
1/2 t. baking powder
2 t. baking soda
1/2 t. ground cloves
1 t. cinnamon
3 1/3 c. flour
(1/2 c. walnuts)

Combine eggs, pumpkin, shortening and water. Beat well by hand and set aside. Combine all dry ingredients. (Add nuts.) Mix dry and moist ingredients by hand. Pour into 2 greased pans. Bake at 350 degrees for 35-45 minuts.

Marjorie Neuenschwander

PUMPKIN (OR DIOSHE) NUT BREAD

2 c. flour
2 t. baking powder
1/2 t. baking soda
1 t. salt
1 t. cinnamon
1/2 t. nutmeg
1 c. pumpkin/dioshe
1 c. sugar
1/2 c. milk
2 eggs
1/4 c. soft margerine
1 c. shopped pecans or peanuts

Sift dry ingredients. Combine mashed pumpkin, sugar, milk, and eggs in mixing bowl. Add dry ingredients and margerine. Mix well. Add nuts. Place in a greased loaf pan. Bake in a mod. (350 degree) oven for 45-55 min.

Louise Fleming

BEAN BREAD

2 c. scalded milk
2 T. yeast
2 c. cooked, mashed unseasoned beans
2 T. sugar
2 t. salt
2 T. shortening
5-6 c. flour

Disolve yeast in lukewarm scalded milk. Add other ingredients and enough flour to handle easily. Knead until smooth and elastic. Place in greased bowl, let rise till double. Punch down adn let rise again. Divide into two parts and shape into loaves. Let rise again in 2 greased loaf pans. Bake in mod (350 degree) oven for about 50 min.

Cindy Boyle

CORNMEAL YEAST BREAD

2 T. yeast
1/2 c. lukewarm water
1/2 c. sugar
1.5 t. salt
1/3 c. margerine
3/4 c. scalded milk
1 egg
4-4.5 c. flour
3/4 c. cornmeal

Disolve yeast in water. Pour scalded milk over sugar, salt and margerine. Cool to lukewarm. Stir in egg, 1 c. flour and the cornmeal and yeast mixture. Stir in additional flour to make soft dough. Knead about 10 min. Let rise in greased bowl. Punch down, divide and place in 2 greased loaf pans. Let rise until nearly double. Bake in mod. (350 degrees) oven for 30-40 min. until golden brown.

Cindy Boyle

OATMEAL BREAD

1 c. quick oats
1/2 c whole wheat flour
1/2 c. brown sugar
1 T. salt
2 T. margerine

Combine and pour over mixture 2 c. boiling water. Cool flour mixture to lukewarm. And add:

1 T. yeast disolved in 1/2 c. lukewarm water

Stir in 5 c. white flour. Knead 5-10 minutes. Place in greased bowl. Let rise until double. Punch down. Let rise again. Shape into 2 loaves. Let rise. Bake in mod. oven 350 degrees for 30-40 minutes.

Robin Branch

FRENCH BREAD

1 c. lukewarm water
1 T. yeast
1.5 t. salt
1 T soft shortening
3.5-3.75 c. flour

Disolve yeast in water. Combine with other ingredients, kneading in the flour. Form into french loaves. Let rise and bake in moderate (375 degree) oven.

Wilma Cameron

ONE HOUR BATTER ROLLS

1.5 c. warm water
1/4 c. sugar
1.5 t. salt
4 c. flour
2 T. yeast
2 eggs
1/3 c. shortening

Add yeast to water. Let stand a few min, then stir. Add half of flour, sugar, salt, eggs and shortening. Beat with mixer. Add rest of flour, cover and set in a warm place to rise about 30 minutes. Grease 18 large muffin pans. Stir down batter and spoon into tins, filling 1/2 full. Let rise 20-30 min. Bake 10-15 min at 400 degrees.

WHITE BREAD

2 1/4 c warm water
2 T yeast
5-6 c flour
1/4 c powdered milk
2 T sugar
2 T soft shortening

Disolve yeast in water. Add milk, sugar and 3 c. flour. Beat mixture vigorously until smooth, about 100 strokes, or 2-3 min. with mixer at low speed. Blend in shortening and salt. Gradually add remaining flour to form a ball that clings to the spoon and cleans the bowl. Turn dough onto a lightly floured surface. Cover it with a greased bowl and let it rest 10 minutes. Knead dough 5-10 minutes. Place dough in a greased bowel and tun it over to coat the entire surface with a thin film of fat. Cover it and let dough rise until it has doubled. Divide dough in half. Cover and let rest 10 minutes. Shape into loaves. Let rise until double. Bake at 400 degrees for 35-45 minutes.

Variations: use half whole wheat flour or rye flour. Use brown sugar, honey or molasses for sweetening.

Janette Fulton

BREAD WITH YEAST

1 T yeast disolved in
1/2 c lukewarm water
1 t. sugar

Combine and let stand in a warm spot 45 minutes.
1 egg
2 c lukewarm water
1/2 c sugar
1/2 c. melted shortening
1.5 t salt
8 c sifted flour

Add all but the flour to yeast mixture. Then stir in flour and finish by kneading about 10 min. Place in greased bowl and let rise until doubled. Punch down and make into loaves and rolls. Let rise and bake in moderate oven (375 degrees) about 1 hour. Makes 3 loaves.

Aurie Miller

FRIED BISCUITS

2 c. flour OR 1.5 c. flour and 1/2 c. cornmeal
Pinch of salt
4 t. baking poweder
1 c. milk
3 T. oil

Sift dry ingredients. Add mixture of oil and milk. Shape and fry. Brown one side and then turn over. Place on low fire. Cover with a lid and allow to cook for about 10 minutes.

BISCUITS (from scratch)

2 c. sifted flour
4 t. baking powder
1 t. salt
4T. shortening
1/2-3/4 c. milk

Sift dry ingredients. Cut in shortening using fork or pastry blender. Add milk in stages. Turn out on lightly floured board. Roll to 1/2 inch thickness. Cut out and bake in hot oven (425 degrees), Makes about 12.

BASIC MIX BISCUITS

2 c. mix
1/2 c. water

Add water to mix. Turn onto lightly floured board. Roll to 1/2 inch thickness Cut out and bake biscuits in hot oven (425 degrees)/ Makes about 10.

BASIC BAKING MIX

9 c. sifted flour
1 c. + 2 T milk powder
1/3 c. baking powder
4 t. salt
1 3/4 c. shortening

Sift dry ingredients until well mixed. Cut in shortening with pastry blender or fork. Sore in tightly covered container. To use see recipes under biscuits, muffins, pancakes, doughnuts, cookies, cake, coffee cake.

Marcia Murray

FRAPPE

1 c. yoghurt
1/4 t. vanilla
2 c. mashed bananas OR other fruit
Sugar to taste

In a blender mix all ingredients and give it a quick spin. Serve chilled. (My friend, Ellen, always had one ready for my visits.)

Sue Wilson

LASSI

1 glass cold water
1 T. lemon juice
Sugar to taste
2 T. yogurt
Dash of salt

Mix and pour over ice.

Gord and Sue Buxton

TOMATO JUICE

Tomato paste
Sugar
Onion salt
Garlic salt
Clvoes
Lemon (lime) juice
Hot pepper
Water

Mix 1 part of tomato paste with 4 parts of water. Add the other ingedients to taste. Bring to a boil. Cool. Add lemon juice.

SUNSHINE TEA

Let tea leaves stand in drinking water in jar placed outside in sun. Makes tea that can be used for iced tea.

Ruth Welch

PINEAPPLE DRINK

Save core and peel of pineapple. Cover with water and boil 10 min. Add sugar to taste. Chill and use alone or add to any punch.

Ruth Welch

MINT TEA

3 T. tea leaves
Mint leaves
2 qt. boiling water
1.5 c. sugar
1 c. lemon juice
3 c. water (fizz)
Orange or lemon slices

Pour water over tea and crushed mint leaves. Steep and strain. Add sugar and chill. Add lemon juice and water. Decorate filled glasses with mint leaves and fruit slices.

JUICE CONCENTRATE

Orange
8 c. juice
4 c. sugar

Lemon
8 c. juice
8 c. sugar

Heat till sugar is dissolved without boiling. Store in refrigerator. Dilute with water as needed. Keeps without spoiling up to 2 weeks.

Elsbeth Shannon

CHRISTMAS SPICE TEA

Bring to a boil and steep for 5 minute:

Water from 1 cooked pineapple
1 stick cinnamon
1 T black tea
1.5 c. sugar
2 t. whole cloves

Strain and add:
Water from 2.5 quarts of cooked mbeli mbelis
3/4 c. orange juice
Juice of 2 lemons.

Elaine Crowder

TEA CONCENTRATE

1/3 c. tea leaves
5 c. boiling water

Steep 10 minutes. Add 1-2 c. sugar according to taste. To use: Dilute 1 c. concentrate with 4 c. water.

Leveda Law