Taster's Luncheon - 1979

Recently, Dixie Cozzens was going through some of her things and came across a couple of booklets of recipes put out by Bethlehem Chapter #27 OES in Forsyth for their annual “Taster’s Luncheon”; one was dated April 4, 1981 and the other was just dated 1979. She was kind enough to lend them to me so I could read through them. In doing so I came across some recipes that looked pretty good and I plan on putting them in my recipe collection. I hope you feel they are worth adding to your recipe collection as well.

Quick & Chewy Crescent Bars

submitted by Gayle Holland

1 (8 oz.) can Pillsbury refrigerated Quick Crescent dinner rolls
14 oz. (1 1/4 c.) sweetened condensed milk
1 (9.9 oz.) pkg. Pillsbury Coconut Almond or Coconut Pecan Frosting mix
1/4 c. Parkay margarine, melted
Preheat oven to 400˚. Unroll crescent dough; place rectangles in ungreased 5x10” jelly-roll pan. Gently press dough to cover bottom of pan; seal perforations. Pour condensed milk evenly over dough. Sprinkle with frosting mix. Drizzle with margarine.
Bake at 400˚ 12-15 minutes until golden brown. Cool. Cut into bars.
Makes 3-4 dozen bars.

Cauliflower Cheese Bake

submitted by Thelma Aasland

1 small head cauliflower
1 can Cream of Chicken Soup
2 c. cheese, (cheddar) shredded (I used only 1 cup)
1 c. diced carrots
1/3 to 1/2 c. milk
1/2 c. bread crumbs (I used escort crackers)
Cook vegetables separately, Drain, Blend soup, milk, cheese and pour over vegetables.
Top with crumbs and butter.
Bake at 350 degrees for 30 minutes.

Thousand Island Dressing

submitted by Wilma Jodsaas

1/2 c. mayonnaise or salad dressing
3 T. chili sauce or catsup
1/4 c. sweet-pickle relish, well drained
1 hard-cooked egg, chopped
Mix together. Let stand for at least as hour for flavors to blend.

Dilly Casserole Bread

submitted by Esther Dean

2 1/2 c. flour
2 t. sugar
1 T. instant or chopped onion
2 t. dill seed
1 t. salt
1/4 t. soda
1 pkg. dry yeast
1 c. cottage cheese
1/4 c. water
1 T. butter or margarine
1 egg
In a large bowl combine 1 cup flour, sugar, onion, dill seed, salt, soda and yeast. In saucepan heat cottage cheese, water and butter until mixture is warm. Add egg and warm liquid to flour mixture. Blend at low speed in mixer until moist. Beat 3 minutes at medium speed. By hand, stir in remaining flour to form a stiff dough. Cover and let rise until double (about an hour). Stir batter down. Turn into a well-greased 1 1/2 quart or 2 quart casserole. Cover and let rise in a warm place until light, about 30 - 45 minutes. Bake at 350 for 35 to 40 minutes.

Chicken Sopa

submitted by Mariellen Lee

2 fryers (boiled and boned)
2 cans cream of chicken soup
1 small can evaporated milk
1 (4 oz.) can Taco sauce
1 (4 oz.) can green chilies, chopped
1 onion, chopped
12 torillas
Velveeta cheese
Season to taste: Garlic salt, pepper, oregano
Mix soup, milk, chilies, onion, taco sauce and chicken. Fry the tortilla lightly. Heat the first mixture. Line a 9x13” pan with tortillas (tear into fourths), layer with chicken mixture and sliced Velveeta cheese. Repeat and end with chicken and cheese on top. Bake until good an hot at 350 degrees.

Baked Beans, South Pacific Style

submitted by Sybil Eggum

2 large cans pork and beans
1/2 lb. bacon (diced)
1 onion finely chopped
1 (9 oz.) can crushed pineapple
1/4 c. ketchup or chili sauce
1 t. msg (optional)
salt and pepper to taste
Cook bacon - drain off fat, reserving enough to saute onions slightly. Mix with beans. Add drained pineapple, ketchup, msg, salt and pepper. Stir gently.
Bake in uncovered casserole in a slow over (250-300) for at least two hours. Serves 8 to 10.

Turkey Strata

submitted by Louise Sims

6 slices white bread
2 c. diced cooked turkey
1/2 c. chopped onion
1/2 c. celery, finely chopped
1/2 c. green pepper, chopped
1/2 c. mayonnaise
3/4 t. salt
pepper
2 eggs
1 1/2 c. milk
1 (10.5 oz.) can cream of mushroom soup
1/2 c. shredded sharp processed American cheese
Trim the crusts form four (4) slices of white bread. Cube the crusts. Cube two (2) additional slices of white bread. Place the cubed bread into bottom of 8x8x2 inch baking dish.
Combine the turkey, chopped onion, celery, green pepper, mayonnaise, salt and dash of pepper. Spoon over the bread crumbs.
Arrange trimmed slices of bread over the turkey mixture. Combine beaten eggs and milk; pour over all. Cover, chill at least one hour, or overnight. Stir 1 can of soup until smooth. Spoon atop casserole.
Bake at 325 degrees for one hour, or until set.
Sprinkle 1/2 c. shredded cheese on top during last few minutes. Serves 6.

Tuna Mold

submitted by Sandra Uffelman

3 c. cold cooked rice
1 (7 oz.) can tuna, drained and flaked
2 T. chopped parsley
1/2 c. dairy sour cream
1/3 c. diced pimiento
1 1/2 c. finely chopped celery
1/3 c. chopped pickle
1/2 c. mayonnaise
2 T. lemon juice
salt and pepper to taste
Combine the first five ingredients. Combine the remaining ingredients. Blend both mixtures thoroughly. Pack into a one-quart hold, shill at least one hour. Unmold and garnish. Serves 6. Print this post