Apple Pie

  • Double-Crust Pastry
  • 1/3 to 1/2 cup sugar
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 8 cups thinly sliced peeled tart apples (8 medium)
  • 2 tablespoons butter or margarine

Heat oven to 425ºF. Prepare Double-Crust Pastry.

Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.

Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.

Fruit Pizza

  • 1 box yellow cake mix
  • 1/4 c. sugar
  • 1 12 oz. lg. Cool Whip
  • 1 20 oz. can crushed pineapple
  • 4 oz. cream cheese
  • 2 cans mandarin oranges

Bake cake according to package directions. Cool. Cut up fresh peaches, apples, kiwis, bananas, seedless grapes, etc. Mix together cream cheese and sugar. Add Cool Whip, and spread over baked cake; then, add toppings in this order: pineapple, oranges, and favorite fresh fruits. Apples and bananas should be soaked in pineapple juice to avoid turning brown. Cut cake into squares before adding fruit, for easier cutting.

Stuffed Green Pepper Soup

  • 1 lb. hamburger or sausage
  • 2 lg. green peppers (chopped)
  • 1 onion
  • 1 beef bouillon cube
  • 1 envelope dry onion soup mix
  • 1/8 c. brown sugar
  • 1 14.5 oz. can diced tomatoes
  • 2 Tbsp. apple cider vinegar
  • 1 15 oz. can tomato sauce
  • 1 1/4 c. water
  • 1 c. cooked rice
  • mozzarella cheese (optional)

Brown beef and onion. Drain. Stir in onion soup mix and heat thoroughly. Add remaining ingredients (except rice) and bring to a boil. Reduce heat and simmer for 30-40 minutes or until peppers are soft. Add rice. Scoop into bowls and sprinkle with cheese if desired. Can be made in crock pot as well. 5 servings.

7-Up Salad

  • 2 pkg. 3 oz. lemon Jell-O
  • 1/4 c. sugar
  • 2 c. boiling water
  • 2 Tbsp. flour
  • 2 c. 7-Up
  • 2 Tbsp. butter
  • 1 c. crushed pineapple
  • 1 egg (slightly beaten)
  • 1 c. miniature marshmallows
  • 1 env. whipped topping mix (prepared)

Dissolve Jell-O in boiling water; cool. Add 7-Up, pineapple, and marshmallows. Pour into a 9 x 13-inch pan, cool till set. Combine sugar, flour, butter, 1 c. pineapple juice, and egg; cook over med. heat till thick, stirring frequently. Chill. Fold prepared whipped topping mix into chilled mixture. Spread over Jell-O. Refrigerate.


Sweet and Sour Sauce:

  • coarsely crushed crackers
  • 1 c. sugar
  • sloppy joe
  • 1 c. oil
  • potatoes (cooked and cubed)
  • 1 Tbsp. salad dressing
  • hardboiled eggs (mashed)
  • 2 Tbsp. mustard
  • radishes (thinly sliced)
  • 1 med. onion (chopped)
  • onion (chopped)
  • 1/4 c. vinegar
  • lettuce (shredded)
  • 1/4 c. water
  • grated cheese
  • 1 tsp. salt
  • celery (sliced)
  • 1 tsp. celery seed
  • tomatoes (diced)
  • 1/4 tsp. pepper

Sauce: Mix sugar and oil, slowly add water and vinegar a little bit at a time, stirring constantly. Last, add remaining ingredients.

Place on plate in order given. Top with sweet and sour sauce.

Breakfast Casserole

  • 3 c. cubed bread
  • 3 c. shredded cheddar cheese
  • 1 Tbsp. flour
  • 3 c. cubed ham
  • 6 eggs (beaten)
  • 1 tsp. dry mustard
  • 3 c. milk
  • 2 Tbsp. melted margarine

Layer cubed ham and cheese in a 9 x 13-inch pan. Combine flour and dry mustard and sprinkle over ham and cheese. Top with bread cubes. Stir together and pour over casserole eggs, margarine, and milk. Bake at 350° for 1 hr. May be mixed the night before and refrigerated.

Peanut Butter Pie

  • 2 c. milk
  • pinch of cream of tartar
  • 3/4 c. sugar
  • vanilla
  • 2 Tbsp. flour (rounded)
  • 3/4 c. powdered sugar
  • 1 Tbsp. cornstarch
  • 1/2 c. peanut butter
  • 3 eggs
  • Baked 9” pie shell
  • 1/4 tsp. salt

Mix powdered sugar and peanut butter until crumbly. Line bottom of baked pie crust with 3/4 of crumbs.

Heat 2 c. milk until scalding. Mix sugar, flour, cornstarch, and salt with egg yolks and enough additional milk to moisten (gray thickness). Stir into heated milk and bring to a boil. Boil for a few min., stirring constantly to prevent burning. Remove from heat. Add vanilla and pour into crumb-lined pie crust. Top with meringue made with 3 egg whites and a pinch of cream of tartar (beaten to stiff peaks); add 1/4 c. sugar, 1/2 tsp. vanilla, mix until well blended. Top with remaining crumbs. Bake at 350° till lightly browned. 5-10 min.