Foods Recipes

1 1/2 lb Liver

1 ea Onion, large, diced

1 T Butter

1 x *or:

1 T Other shortening

2 qt Bread crumbs

2 ea Egg, well beaten

1/2 c Flour

1 x Salt & pepper

Put the liver through a meat chopper. (Beef liver may be used). Fry the onion in the shortening with the bread crumbs. Combine the liver and the eggs and mix well. Add the onion and bread crumbs. Season to taste. Stir in enough flour (using more than 1/2 cup if necessary) to make a batter stiff enough to drop from spoon. Drop from a tablespoon into a kettle of hot broth or soup and cover kettle tightly. Cook for 30 minutes. Shake pan frequently to prevent sticking.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

2 Eggs

1 c Applesauce

2 ts Vanilla

1 1/2 c Sugar

2 c Grated Zucchini

1 sm Mashed Banana (Soft)

2 c White Flour

1 c Whole Wheat Flour

1 ts Baking Power

3/4 ts Baking Soda

1 ts Cinnamon

3/4 ts Salt

1 c Chopped Nuts

1/2 c Golden Raisins

1/2 c Dark Raisins

* This recipe uses applesauce instead of oil to reduce total fat* Beat eggs. Add the applesauce, vanilla, sugar, zucchini and banana. Mix together well and add remaining ingredients. Pour into 2 greased and floured loaf pans (approx. 3x9x3 deep.) Preheat oven to 350 deg. and bake for 45 minutes to 1 hour, or until toothpick inserted in center comes out clean. Makes two loafs.

3 Beaten eggs

1/2 c Firmly packed brown sugar

1 tb Honey

1 ts Ground ginger

1 ts Cinnamon

1 9-inch deep-dish frozen pie

Shell, thawed 1 cn (16 oz.) pumpkin

6 pk Envelopes low-calorie

Sweetner 1 ts Nutmeg

1 1/2 c Nonfat milk

Whipped topping Orange peel 1. Preheat oven to 350 F. 2. In a medium bowl, combine all but milk.

Gradually stir in milk. Spoon mixture into pie shell and bake for 70-80 minutes or until knife inserted halfway between centre and edge comes out clean. Let cool, then garnish each slice with 2 tablespoons of whipped topping and grated orange peel.

1 Unbaked 9" deep dish pie

-shell (4-cup volume); -refrigerated, frozen or -homemade 2 Eggs

1 cn LIBBY'S Solid Pack Pumpkin

3/4 c Granulated sugar

1/2 t Salt

1 t Ground cinnamon

1/2 t Ground ginger

1/4 t Ground cloves

1 cn Undiluted CARNATION

-Evaporated Milk (12 fl oz) PREPARE pie shell. Preheat oven to 425'F. BEAT eggs lightly in large bowl. Stir in remaining ingredients in order given. Pour into pie shell. (If using metal or foil pan, bake on preheated HEAVY-DUTY baking sheet.) BAKE for 15 minutes at 425'F. Reduce temperature to 350'F.; bake for 40-50 minutes or until knife inserted in center comes out clean. Cool on wire rack. Top with Reddi-wip.

2 ea Eggs,slightly beaten

1/4 t Ground cloves

1 3/4 c Libby's solid pack pumpkin

3/4 c Sugar

1/2 t Salt

1 t Ground cinnamon

1/2 t Ground ginger

1 1/2 c Undiluted evaporated milk

1 ea 9" unbaked pie crust

1 x Ready-whip topping

Preheat oven to 425 degrees.Combine filling ingredients in order given;pour into pie shell.Bake 15 minutes.Reduce temperature to 350 degrees.Bake an additional 45 minutes or until knife inserted near center comes out clean.Cool;garnish with ready-whip topping.