Leona Killian’s Recipies

A LITTLE THIS AND THAT

A book by Leona M. Noullet Killian

Christmas 1978

Dear Children,

I have finally completed the Killian Cook-book, which was no easy task!  I could never have done it without my Assistant, Dad.  He did the typing, correcting and even changing some words to make it more easily understood.  I sincerely hope you like it and have many hours of pleasure trying out the various dishes.  All recipes have been made by me, with two exceptions and even they can be verified to be good.

With the recipes there is a lot of love and TLC.  Treat your Cook-book well and think kindly of the Author when the finished dish does not turn out right for you.

My thanks to each of you for wanting my recipes.  Also to Claire for (constantly) bringing home recipes for me to try.  Last but not least, to a kind, loving husband who usually likes what Mom makes.

So’ – Happy Eating  !

With Love

Mom

BOB & GINNY’S FAVORITE WHISKEY SOURS

1 small can of frozen lemonade concentrate (not lemon-juice) 1 lemonade can of whiskey

1 whole egg 12 ice cubes

Defrost the concentrate and beat in blender with 3 – 4 ice cubes at a time (more than 4 could break your blender).  If mixture becomes too thick as you add the ice-cubes, add a little whiskey and stir, continue ’til all 12 cubes are used.  Add the can of booze and crack one whole egg into the mixture and blend.  Serve with maraschino cherry.  “The End.”

DON AND KATHE’S FAVORITE DIPS

HORS D’OEUVRES SHRIMP

1 small can of shrimp 1/2 cup of mayonnaise

1/2 cup celery (fine chop) 4 oz. pkg. Phila. cream cheese

1/8 cup onions (      ”        ) 1 tablespoon lemon juice

A dash of pepper

Mix all ingredients at medium speed on mixer.  Chill thoroughly.  Serve as a dip with assorted crackers.

LEEK SOUP-MIX DIP

1 pkg. leek soup-mix 1 1/2 pints of sour cream

1/2 lb. salami (sliced thin) 2 pkgs. Bread Sticks

Combine the soup-mix and sour cream.  Mix thoroughly, chill for a few hours.  Roll a slice of salami around a bread stick.  Do this with all of them so the guests may dip the bread sticks into the dip.

SINGLE – RISE BREAD

This recipe makes one loaf.  Try it.  If you like it, be daring, double or even triple the recipe.

1 Pkg. of activated dry yeast 1 cup of warm water

1/4 cup of cooking oil 1/4 cup of sugar

1 teaspoon of salt 1 egg

2 1/2 cups of flour

Dissolve the yeast in 1/2 of the warm water.  In large bowl combine sugar, salt, oil and the remaining warm water.  Mix well.  Add egg and dissolved yeast.  Beat ’til slightly foamy.

Gradually add flour, stirring between additions, ’til dough pulls away from the side of the bowl.  Turn out on floured board, knead ’til smooth and elastic, sprinkling more flour if batch becomes sticky.  BE CAREFUL NOT TO OVER SATURATE THE BATCH WITH FLOUR !

Shape dough and place in loaf pan greased with shortening.  Let rise for 1 hour, covered.  Bake in 375 F. oven 40 minutes.  Test by tapping the loaf with your knuckle, if it is done, it will sound hollow.  Remove from loaf pan at once and let cool on wire rack.  While loaf is still hot rub a stick of butter or oleo over the crust to give it that home-made flavor and soften it.

EXPERIENCE HELPS

Awaiting their lunch, a Tired Business Man glanced out and mused to his partner;  “It looks like rain”.As the waitress served their order she was heard to reply “maybe so, but it’s the vegetable soup!”

ZUCCHINI BREAD

1 1/4 cups wheat germ 3 eggs

3 cups flour 1 1/4 cups sugar

3 teaspoons baking powder 2/3 cup oil

2 teaspoons cinnamon 1 teaspoon salt

1 cup chopped nuts 3 cups grated raw zucchini

Mix wheat germ, flour, baking powder, salt, cinnamon and nuts.  Beat eggs until light colored and fluffy.  Beat in sugar, vanilla (vanilla not listed on ingredients) and oil.  Stir in zucchini.  Gradually stir in wheat germ mixture.  Turn into 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2 loaf pans.  Bake at 350 degrees for 1 hour or until a pick inserted comes out clean.

EXPERIENCE HELPS

This Easter, Schmidt’s will market their new brand of dark beer; “Blight.  Predictions are that it will sell very well because the Bock is worse than the Blight.

LETTUCE WITH BACON DRESSING

Break your lettuce into bite-size pieces in a salad bowl.  Add salt, pepper and sprinkle sugar to suit.  Cut (3) lengths of bacon into short lengths, fry ’til crisp but not burnt.  Remove skillet from flame, add 4 tablespoons of vinegar to the total contents of the skillet, mix and pour hot mixture over the lettuce and serve.  This is a true German dish.  This may be made with grated cabbage in pace of the fresh lettuce.

DOUGHNUTS

          (Sweet milk recipe)

3 eggs 1 cup of sugar

3 tablespoons of veg. shortening (Spry/Crisco) 3 teaspoons of baking powder

1 teaspoon of salt 1 teaspoon of nutmeg

3 1/2 cups of sifted flour 1 cup of milk

1/2 teaspoon of lemon extract

Beat eggs ’til light, work in the sugar, then add the melted shortening.   Sift to-gether baking powder, salt, nutmeg and one cup of the flour.  Stir this sift into the first mix, alternately with the cup of milk.  Add the lemon extract and sprinkle in just enough flour to make a very soft dough.  Chill in refrigerator  1 hour.  Flour your board and roll out to 3/4″ thick.  A soft dough makes very light doughnuts.  Heat cooking oil in cast-iron skillet and deep-fry in hot oil.  Drain on unglazed brown paper (Supermarket bags, cut)

CAUTION;  Try to turn over the doughnuts only once, experiment with one in advance, it is fairly easy.  Turning any oftener makes them hard & greasy.  If your oil gets dirty put it thru a stainer into another hot skillet.  Discard the bottom silt and add more oil.  This recipe makes two dozen doughnuts.

LEFT-OVER PIE CRUSTS

Any dough you have left over after baking pies, don’t discard it.  Instead, roll the pieces, sprinkle with sugar and a bit of cinnamon spice, bake for a few minutes.  Watch carefully, they burn quickly.  Remove and treat the kiddies and yourself.  They’ll enjoy them.  So what if it takes away their appetite for the main meal ?..let it !  You enjoyed it when I made them.  They’ll thank you for them someday.

POP – POP’S FABULOUS FAVORITE FUDGE

2 1/4 cups of sugar 3/4 cup of evaporated milk

1/4 cup of butter of oleo 1/4 teaspoon of salt

16 large marshmallows or 1 cup of marshmallow creme (1) 6 oz. pkg. (1 cup) of semi sweet chocolate

1 teaspoon of vanilla

Mix in a heavy 2-Qt. sauce-pan sugar, milk and marshmallows.  Cook over medium heat stirring constantly.  Bring to a boil (bubbly all over top).  Boil and stir exactly 5 minutes more.  Take off heat.  Rapidly stir in chocolate pieces until fully melted.  Lastly, stir in vanilla.

Spread in pre-buttered 8″ square an.  Cool and cut into 30 squares.

None left?  Make more !

PEANUT BUTTER COOKIES

This is an all-year ’round item;  Delicious!

1 cup of butter or oleo 1 cup sugar

1 cup brown sugar (firmly packed) 2 eggs

1 teaspoon of vanilla

2 cups of flour 1 cup of peanut butter

2 teaspoons of baking soda 1/2 teaspoon of salt

Cream shortening, sugar, eggs and vanilla.  Work in the peanut butter, then add the dry ingredients.  Mix well.  Shae into small balls.  Place on ungreased cookie sheet 3″ apart.  Flatten with the back of table-fork.  Bake at 350 F. for 15 minutes.  Makes 6 dozen cookies.

BUTTER-CREAM COCONUT EGGS

(2) 1 lb. boxes of 10X sugar, sifted 1 egg, well – beaten

1/4 lb. of butter 1 teaspoon of real vanilla

Pinch of salt 1 can/box of coconut

3 tablespoons of condensed sweet mild (Eagle) 1 pkg. of unsweetened chocolate squares

(Bakers)

Blend sugar and butter well.  Add egg, mix well.  Now, add salt, milk and real vanilla, mix again.  Add coconut last.  Mix thoroughly.  Form to egg-shape (any/all sizes) ad place on cookie sheet that is lined in advance with WAX paper, not plastic or cellophane.  Let refrig. ovrngt.  Melt your chocolate in a double-boiler only.  With an ice – pick or crochet needle dip cold eggs, let set and with spoon cover any bare spots.  Don’t worry about sticking, eggs will trim easily on WAX paper.  This same recipe will let you make Irish Potatoes, just shape in rough balls and shake in cinnamon in a small strong bag.

Very economical and Great for Easter ad St. Pat. Day.

BAKED BANANA PUDDING

1 pkg. jello vanilla pudding (not instant) 4 serving size

2 egg yolks, slightly beat

2 1/2 cups of milk 25 vanilla wafers

2 large ripe bananas (w/o blemish), sliced

Combine pudding mix, eggs and milk in a sauce-pan.  Stir constantly, bring to a full boil, remove from heat.  In a 1 1/2 Qt. baking dish, alternately place layers of wafers,banana slices and pudding ’til all used, end with the pudding.  Top with meringue.

MERINGUE

Beat 2 egg-whites with a dash of salt ’til foamy.  Slowly work in 1/4 cup of sugar, beating constantly ’til stiff shiny peaks form.  Pile on pudding, seal edge, Bake at 425 F. 5 – 10 minutes ’til lightly brown.  You can arrange more ripe slices around edge just B-4 serving 8, hot or cold.  (They’ll feel warm after eating.)

STRAWBERRY CAKE

all you young mothers enjoyed this recipe as you grew up.  Now let your kiddies learn their favorites too!

4 eggs 3/4 cup vegetable oil

1 box of white cake mix 1 pkg. strawberry jello

1/2 cup water 1/2 of a 10 oz. pkg. of frozen strawberries

Mix eggs and oil.  Ad the cake mix and the jello dissolved in water.  Blend and add strawberries.  Bake in a large (8″X12″) pan or two 9″X1 1/2″ round cake pans at 350 F. for 30 – 35 minutes.

STRAWBERRY FILLING

1/4 cup butter 1 box confectioner sugar

1/2 of a 10 oz. pkg. (thawed) of frozen strawberries

Mix all thoroughly and spread between layers and on top of well – cooled cake.

A DELICIOUS HOLIDAY PUNCH

1 large can of pineapple juice 1 can frozen lemonade (undiluted)

1 can frozen lime (undiluted) 1 pint of Gilbey’s gin (Beefeater?)

1 quart of club soda

Mix all ingredients except gin and soda, with plenty of ice-cubes ahead of time.  When ready to serve, add gin, soda and a pint of orange sherbet float.  Cherries & orange slices make it look fancy.

MAYONNAISE CHOCOLATE CAKE

2 cups of sifted flour 1 cup of sugar

2 teaspoons of baking soda 3/4 cup of cocoa

1/4 teaspoon of salt 1 cup of mayonaise (not salad dressing)

1 cup of cold water 1 teaspoon of vanilla

Sift to-gether all dry ingredients.  make well in center, add all wet items and beater-blend thoroughly.  Pour in two 8″ round greased/floured cake pans.  Bake at 350 F. for 30 minutes.  This layer cake may be icing to suit.

A-1, A-2, A-3, A-4 CAKE

1 cup of milk 1 cup of oleo

2 cups of sugar 2 teaspoons of vanilla

3 cups of flour 3 teaspoons of baking powder

4 eggs 1/2 teaspoon of salt

Cream oleo and sugar.  Gradually add each egg, beating thoroughly.  In a seperate sift to-gether flour, salt, and baking powder.  Add (bowl) these to the shortening, beating thoroughly, while working in the vanilla.  Pour into two 8″ round baking pans.  Bake at 350 F. for 30 – 35 minutes, test for done.

FRENCH APPLESAUCE CAKE

1 pkg. (dolayerayaer) yellow cake mix

1 pke. (4-serve) of either French vanilla/vanilla instant pudding

4 eggs 1/3 cup of oil

1 cup of applesauce 1/3 cup of sour cream

1 cup of chopped raisins 1/2 teaspoon of cinnamon

1/4 teaspoon of ground nutmeg.

Blend all in large mixing bowl.  Beat for 4 minutes at medium speed.  Pour into greased/floured BUNDT pan.  Bake at 350 F. for 50 – 55 minutes.  DO NOT UNDERBAKE! Cool in pan for 15 minutes.  Turn out and continue cooling on rack.  You may top with confectioner glaze.

FRENCH-BAVARIAN ORANGE CREAM DESERT

1/2 cup of sugar 2/3 cup of water

(1) 13 oz. pkg. orange jello 1 cup orange juice

1 cup of whipping cream (whipped) 1 tablespoon grated orange peel

In a mixing bowl, blend sugar/dry jello.  Separately combine orange juice, peel and water in pan, bring to boil an stir into bowl.  Remove to cool, then chill ’til partial-set (consistency of unbeaten egg-white thickness.)  Meanwhile (back at the ranch)in a small cold bowl beat whipping cream to soft peaks.  In the large bowl beat the jello-mix ’til foamy;  now fold in the whipped cream.  Pour the finished mix into (8) 1/2 serving molds or into (1) large 4 serving mold.  chill a minimum of 4 hours ’til firm.  Unmold on to the serving plates.  Makes 8 servings.

CARROT PUDDING CAKE

(Dad’s Favorite)

1 box yellow cake mix (2 layer size) 1 box Jello vanilla Instant pudding

4 eggs, 1/4 cup water, 1/4 cup cooling oil, mixed

3 medium carrots, craped and fully grated (raw)

1/2 cup raisins & 1/4 cup chopped walnuts (optional) 1/2 teaspoon of salt

Blend all in a large bowl.  Beat 4 minutes at medium speed.  pour into two pre-buttered and floured loaf pans (4″X8″) size.  bake at 350 degrees 45-50 minutes or ’til cakes spring away from sides of loaf pans.  DO NOT UNDERBAKE!  Allow to cool in pans 15 minutes then remove and cool on cake-raks.  Coat with orange-cream frosting.

ORANGE CREAM – CHEESE FROSTING

Blend 1 tablespoon butter or oleo with 1 three-ounce pkg. Philadelphia cream cheese.  grate rind of fresh orange (1 teaspoon) and alternately sift in with 2 1/2 cups of confectioner sugar and 1 tablespoon of orange juice.  Beat after each item until smooth.

APPLE BROWN BETTY

6 – 7 apples (cooking, pared, sliced) 1 cup flour 1 cup sugar

1 teaspoon baking powder 1 egg 1/4 lb. butter

Mix all ingredients (except apples & butter)into a crumb mixture.  Line buttered shallow baking dish with apples.  Sprinkle crumb mix over apples.  Melt butter and add, bake at 375 degrees for 30 minutes or ’til apples are tender.

BLACK BOTTOM CUPCAKES

——Philadelphial cream cheese 1 beaten egg

1/3 cup of sugar

Beat well.  Add one 6 oz. package of chocolate chips, set aside in refrigerator.

#2 — Sift together:

1 1/2 cups flour 1 teaspoon baking soda 1 cup sugar

1/2 teaspoon salt 1/4 cup cocoa

#3 — Add to dry mixture:

1 cup water 1 tablespoon vinegar 1/3 cup oil

1 teaspoon vanilla

Beat #3 into #2.  Fill cup cake liners with #2 half full.  Drop 1/2 teaspoon of #1 combination in center of batter.  Bake in oven for 20 minutes at 350 degrees F.

DO NOT SERVE HOT.  Place in refrigerator until chilled.

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