The Knutti Collection of Wonderful Recipes

Whole Wheat Bread

4 cups milk

2 tablespoons shortening

1 1/2 tablespoons salt

1/3 cup molasses

2 eggs

2 tablespoons yeast

10 to 11 cups flour, half white, half whole wheat

Heat milk to 115º F. in microwave. Pour into bowl, add shortening, salt, molasses, eggs and 3 cups flour. Mix well. Add yeast and remaining flours. Knead for ten minutes. Let raise for 30 minutes in a warm place. Punch down, knead and shape into 4 loaves. Let raise for 30 minutes. During this time, heat oven to 350º F. Bake for 30 minutes.

Molasses Cookies

1 cup sugar (either white or brown)

3/4 cup shortening

1/2 cup molasses

1 egg

2 1/4 cups flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

1/4 teaspoon salt

Mix sugar, shortening, molasses and egg. Stir in flour, baking soda, cinnamon, ginger, cloves and salt. Cover and refrigerate at least 1 hour. Heat oven to 375ºF. Shape dough by rounded teaspoonfuls into balls. Roll in granulated sugar in a small bowl. Place about 3 inches apart on lightly greased cookie sheet. Bake just until set, 10–12 minutes. Immediately remove from cookie sheet.

Chocolate Chip Cookies

1 1/2 cups butter or margarine

2 cups brown sugar, firmly packed

1 cup granulated sugar

2 teaspoons vanilla

4 eggs

5 1/2 cups flour

2 teaspoons baking soda

2 teaspoons salt

1/2 to 1 cup chocolate chips

1/2 to 1 cup chopped nuts (optional)

Cream butter or margarine ,brown sugar, sugar and vanilla together until light and fluffy. Add eggs one at a time beating well after each addition. Add remaining ingredients. Bake at 350ºF. for 8 to 12 minutes. Cool slightly. Makes 10 dozen.

Black Bean Soup

1 pound black beans

3 tablespoons bacon drippings

2 medium onions, chopped

1 stalk celery, sliced

2 cloves garlic, minced

1 quart chicken stock

1/2 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons chili powder

2 teaspoons cumin

Chopped green onions

Sour cream

Cover beams with water and soak overnight. Heat bacon drippings in large heavy saucepan and sauté onions, celery and garlic, stirring occasionally, until tender. Stir in beans, stock and seasonings. Bring soup to a boil; reduce heat and simmer partially covered, for 1 1/2 hours. Add additional stock or water to keep beans covered. Beans should be tender. Serve in deep bowls sprinkled with onions and topped with sour cream.

Pizza

2 cups warm water

2 tablespoons yeast

5 cups flour

4 tablespoons oil

1 teaspoon salt

Combine water and yeast in mixer. Add 3 cups flour and mix well. Add oil, salt and remaining flour. Knead for 5 minutes. Let raise for 1 hour. Divide in half and press out on two 14-inch pizza pans. Top with ingredients and bake at 400ºF. for 15 to 20 minutes.

Pizza Sauce

1 6-ounce can tomato sauce

a dash of basil

a dash of oregano

a dash of allspice

Divide the can of tomato sauce between the two pizzas.

Hot Molasses Warm Up

2 tablespoons postum

2 tablespoons molasses

1 quart milk

Combine ingredients in saucepan. Heat thoroughly, stirring constantly. (Do not boil.) Sweeten as desired. Makes 4 cups or 6 servings.

Hot Milk Beverage

For each cup: Use 1 rounded teaspoon postum. Add hot milk; stir. Sweeten to taste with molasses or sugar. Serve plain or add marshmallows.

Confetti Cream Cake

1/3 cup each of orange, lime and raspberry gelatin

4 1/2 cups boiling water for each gelatin (1 1/2 cups each)

1/3 cup lemon gelatin

1/4 cup sugar

1 cup boiling water

1 cup whipping cream

1 8 ounce soft cream cheese

whipped topping

Prepare “confetti” by dissolving each package of orange, lime and raspberry gelatin in 1 1/2 cups boiling water. Pour each gelatin mixture into a shallow, round cake pan or pie pan and chill until set. Cut in small cubes. Prepare Crumb Crust; set aside. Dissolve lemon gelatin and sugar in 1 cup boiling water. Cool to room temperature. Whip cream until stiff; refrigerate. In a large bowl, beat cream cheese until smooth. Gradually beat in cooled lemon gelatin. Fold in whipped cream; blend well. Using a spatula, scoop “confetti” into cream chjeese mixture. Gently fold together and pour into springform pan. Refrigerate several hours until set. Remove sides from springform pan. Refrigerate until serving time. Makes 16 servings.

Crumb Crust

1 cup graham cracker crumbs (12 crackers)

1 tablespoon sugar

2 tablespoons butter, melted

Combine crust ingredients and press onto bottom of 9-inch springform pan.

Cream Puffs

1 cup water

1/2 teaspoon salt

1/2 cup (1 stick) butter

1 cup sifted flour

4 eggs, room temperature

Preheat oven to 400ºF. to 425ºF. Bring water to boil with salt and butter. As soon as butter melts and a full boil begins, add flour all at once and stir rapidly. Remove from heat as soon as mixture holds together and looks like cornmeal mush. Add eggs, one at a time, beating well after each addition. Drop by tablespoonfuls onto cookie sheet. Allow for expansion. Bake 15 to 20 minutes. Reduce heat to 325ºF. and bake 20 minutes longer or until golden and crisp. Remove from oven. Make slit in each puff or cut off tops to allow steam to escape. Cool on racks and fill. Makes 12 large puffs.

Cream puff fillings: Whipped cream, puddings, pie fillings, or ice cream.

Very French Toast

1/2 teaspoon cinnamon

3 eggs

1/2 cup milk

1/2 cup orange juice

1/2 teaspoon vanilla

8 slices bread

Combine 1/2 teaspoon cinnamon, beaten eggs, milk, orange juice and vanilla. Stir to mix. Dip bread in liquid mixture and then cook on griddle or in frying pan. Turn once.

Orange Julius

1 cup water

1 cup milk

1 6-ounce can frozen orange juice

1/3 cup sugar

1 teaspoon vanilla

10 to 12 ice cubes

Add all ingredients to a blender together and blend well.

Brown Bag Caramel Popcorn

1/2 cup margarine

2 cups brown sugar

1/2 cup white Karo Syrup

2 tablespoons water

Bring ingredients to a hard boil. Boil for 1 minute stirring constantly. Turn off. Add a pinch of baking soda. Stir until foamed up. Roll bag down three turns. Shake bag up and down. Pour steady stream of syrup–knead through bag.

Makes 1/3 bag.

Bacon and Potato Soup

8 slices bacon

4 large potatoes

1/2 teaspoon salt

1 cup sour cream

3 tablespoons bacon grease

2 medium onions

5 cups chicken broth

pinch cayenne pepper

2 tablespoons dill

Cut bacon into small pieces and fry. Drain bacon and reserve drippings. Peel potatoes and cut into small pieces. Cook potatoes, bacon drippings, chopped onion, .salt and cayenne pepper in chicken broth which is boiling. Cook until potatoes are soft (easy to mash against side of pan). Remove from heat and put through blender to puree. Return to pan, add sour cream and blend in. Pour into serving bowl and garnish with dill. Makes 4 to 6 servings.

May be served with grated cheese or other garnishes.

BBQ Chicken or Spareribs

3 lb. spareribs or chicken

2 onions

1/2 cup vinegar

2 cups tomato juice

4 tablespoons brown sugar

2 teaspoons salt

1/2 cup catsup

2 teaspoons dry mustard

1 cup water

2 tablespoons paprika

1/2 teaspoon. chili powder

1/4 teaspoon. red (cayenne) pepper

Cut spareribs or chicken into pieces. Brown lightly. Dice onion and combine with all other ingredients and simmer for 15 minutes. Pour over spareribs or chicken. Cover and simmer or bake in a moderate oven (350°F) for 1 1/2 hours. Remove cover and baste. Cook about 15 minutes uncovered.

Chocolate Buttermallow Cake

1 3/4 cups all-purpose flour or cake flour

1 cup granulated sugar

1/2 cup packed brown sugar

1 1/2 teaspoons baking soda

3/4 teaspoon salt

1 1/4 cup buttermilk

1/2 cup shortening

2 eggs

1 teaspoon vanilla

1/2 teaspoon red food color

2 ounces unsweetened chocolate, melted and cooled, or 1 bar (4 oz.) sweet cooking chocolate, melted and cooled

Butterscotch Filling (below)

1/2 cup chopped nuts

Marshmallow Frosting (below)

1/2 ounce unsweetened chocolate

Heat oven to 350º F. Grease and flour 2 round pans, 9 x 1 1/2 inches. Beat flour, granulated sugar, brown sugar, baking soda, slat, buttermilk, shortening, eggs and vanilla in large bowl on low speed 45 seconds, scraping bowl constantly. Beat in food color and 2 ounces chocolate on high speed 3 minutes, scraping bowl occasionally. Pour into pans.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans and cool completely. Prepare Butterscotch Filling. Fill layers to within 1/2 inch of edge; sprinkle with half of the nuts. Spread remaining filling on top of cake to within 1/2 inch of edge; sprinkle with remaining nuts. Prepare Marshmallow Frosting. Frost sides and top of cake with frosting. Heat 1/2 ounce chocolate over low heat until melted. Dip back of spoon into chocolate and form swirls on frosting. 16 servings.

Butterscotch Filling

1/2 cup packed light brown sugar

1/4 cup cornstarch

1/4 teaspoon salt

1/2 cup water

1 tablespoon butter or margarine

Mix brown sugar, cornstarch and salt in 1 quart saucepan. Stir in water. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in butter. Cool.

Marshmallow Frosting

2 egg whites

1 1/2 cups sugar

1/4 teaspoon cream of tartar

1 tablespoon light corn syrup

1/3 cup water

3/4 cup marshmallow creme

Mix egg whites, sugar, cream of tartar, corn syrup and water in top of double boiler. Place over boiling water.

Beat with hand beater until stiff peaks form, scraping pan occasionally; remove from heat. Add marshmallow creme and continue beating until frosting is of spreading consistency.

Can-Can Chicken

1 can (10 1/2 oz.) condensed cream of chicken soup

1 soup can water

1 1/3 cups Minute Rice

1 can (12 oz.) boned chicken or 1 1/2 cups diced cooked chicken

1 can (3 oz.) chow mein noodles

1 can (10 1/2 oz.) condensed cream of celery soup

Combine all ingredients except noodles in a large skillet. Stir to mix. Bring quickly to a boil. Cover; reduce heat and simmer 7 minutes. Remove from heat; stir. Serve with the noodles. Makes 4 to 6 servings.

Note: If desired, serve with 1 can (3 1/2 oz.) French fried onions or 2 cups French fried onion rings instead of chow mein noodles. Heat onion rings as directed.

Cinnamon Rolls

2 cups milk

1 egg

1 tablespoon. yeast in 1/2 cup warm water

1 teaspoon. salt

1 tablespoon. sugar

1 cup sugar

flour (2 1/2 cups sponge; 3–3 1/2 cups dough)

1/2 cup oil

Scald milk; cool to lukewarm. Add yeast in warm water, sugar. And enough flour to make sponge. Let rise until light and bubbly. Add beaten egg, salt, sugar, oil, and enough flour to make ordinary dough. Knead lightly. Let rise until light. Place on floured board and roll into long oval shape. Spread with melted butter, sprinkle with sugar and cinnamon. Roll from long sides of dough, pinch ends together and cut rolls about 1 inch thick. Place on greased baking sheet and let rise until light. Bake 12–15 minutes at 375° F. When cool, frost and sprinkle chopped nuts on top. Makes 3 dozen.

To scald milk: Measure amount of milk needed, put on stove in heavy pan. Heat on medium heat only until skin forms on top. Tease often with a fork. When this skin sticks to fork, remove from heat to cool. Do Not Boil!

Cinnamon Sugar: Mix 2 teaspoons cinnamon with 1-2 cup sugar.

Frosting: Mix 1/2 stick butter or margarine with 2 tablespoons Shortening. Add 1 cup powdered sugar, 1 teaspoon. vanilla, and enough milk to make proper texture. Beat until fluffy.

Pork Fried Rice

4 tablespoons oil

2 beaten eggs

4 cups cold cooked rice

1/2 teaspoon salt

2 tablespoons dark soy sauce

1 cup roast pork, diced small

2 scallions, chopped fine

Heat 2 tablespoons of oil to 375º in wok. Scramble beaten eggs. Remove. Set aside.

Heat 2 tablespoons oil to 400º in wok. Stir-fry rice, breaking up lumps by pressing rice against the pan and turning quickly and constantly.

Add salt, soy sauce, pork, scallions, and scrambled eggs. Stir-fry to heat thoroughly.

May be prepared in advance. May be frozen. Reheat before serving.

Serves 4 to 6.

Gooey Butter Cake

1 box yellow cake mix

8 ounce package. cream cheese

16 ounce box powdered sugar

1 stick butter

4 eggs

With electric mixer, mix 1 box yellow cake mix, 2 eggs, and 1 stick of butter or margarine melted. Spread in a 9 x 13 greased pan.

With electric mixer, mix 8 ounce cream cheese, 2 eggs, and 3/4 box powdered sugar. Pour mixture over cake. Bake at 350º for 35–40 minutes (until top is lightly brown). Sprinkle hot cake with powdered sugar.

Layer Apple Jelly

Basic Recipe

1 quart bottle of apple juice

1 package of sure-jell

5 1/2 cups sugar

To make the cinnamon apple jelly: add 5 drops of red food color, and 1/3 cup red cinnamon candies.

To make the spearmint apple jelly: add 5 drops of green food color, 1 tablespoon whole cloves (in a muslin bag), add to juice with pectin, remove after cooking. Add 1/2 teaspoon peppermint extract.

To make the lemon apple jelly: add 10 drops of yellow food color and the juice of 2 lemons ( or 2 tablespoons of bottled lemon juice).

Combine juice, pectin and coloring in a large sauce pan. Bring to a full boil. Add sugar, stir until dissolved. Return to boil and boil for two minutes. Remove from heat and skim. Pour in to hot jars and seal.

For layered jellies: Make one color at a time and fill jars part way (about 1/3) full and skim. Let the jelly set for four hours or more before adding next color. Seal after last addition.

Classic Lasagna

1 16 ounce. package. Lasagna noodles

1 quart. spaghetti sauce

1 pound Italian sausage

2 15 ounce containers ricotta cheese

1 egg, beaten

1 tablespoon. parsley flakes

1/4 teaspoon. nutmeg

1 teaspoon. sugar

salt and pepper to taste

2 cups cubed Mozzarella cheese

1/2 cup Parmesan cheese

Preheat oven to 375º F. Cook sausage for 20 minutes, drain fat, cut in small pieces and set aside.

Cook Lasagna strips according to package directions for parboiling, put drained strips in single layer on sheet of wax paper until ready to proceed with recipe.

In a large bowl mix together the Ricotta cheese, the egg, parsley flakes, nutmeg, sugar and salt and pepper to taste.

To assemble Lasagna–pour 1 1/3 cups sauce in bottom of a 9 x 13 baking dish, then a layer of lasagna strips, half of the Ricotta cheese mix, half of the Mozzarella cubes and half of the sausage, another layer of lasagna strips. Repeat layers ending with the final 1 1/3 cups of sauce.

Sprinkle 1/2 cup of Parmesan cheese on top.

Bake, covered with aluminum foil, in 375º F oven for 30 minutes. Remove foil and continue baking for 15 more minutes. Let stand for 10 minutes before cutting. Serves 8.

Souperior Meat Loaf

1 envelope onion soup mix

2 pounds ground beef

1 1/2 cups soft bread crumbs

2 eggs

3/4 cup water

1/3 cup ketchup

Preheat oven to 350° F. In large bowl, combine all ingredients. In large shallow baking pan, shape into loaf. Bake 1 hour or until done. Makes 8 servings.

Microwave directions: Prepare ground beef mixture as above. In 2 quart oblong baking dish, shape into loaf. Heat uncovered at HIGH (full power), turning dish occasionally, 25 minutes or until done; drain. Let stand covered 5 minutes.

Raisin Bran-Date Muffins

1 cup shortening

2 cups sugar

1 teaspoon salt

Mix the above ingredients well in mixer.

Add 4 eggs 1 at a time.

Add alternately:

5 cups flour

1 quart buttermilk

5 teaspoons baking soda

Stir in by hand:

2 cups raisin bran cereal (flakes)

3 cups All-Bran cereal

1 cup (or to taste) chopped dates

Bake at 350º F. for 15–20 minutes.

Makes about 9 dozen. This keeps in the refrigerator for up to six weeks. Cathy Wheeler.

Popcorn Pastels

4 quarts popped corn

1 1/2 cups granulated sugar

1/2 cup light corn syrup

2 tablespoons butter

1/2 teaspoon salt

1/4 teaspoon cream of tartar

1/4 teaspoon flavoring (peppermint, cherry, etc.)

1/4 teaspoon food color

1 teaspoon baking soda

Keep freshly popped corn warm in a large baking pan in oven at 200º F. In medium saucepan, combine sugar, corn syrup, butter, salt, and cream of tartar. Bring to boil, stirring constantly. Cook to 250º F on candy thermometer (hard ball stage) without stirring. Stir in flavoring and food color; continue cooking about 1 minute to 260º F, Remove from heat. Add baking soda and stir in quickly but thoroughly. Pour at once while foamy over warm popcorn; mix gently to coat corn. Return to oven; bake at 200º F for 30 to 45 minutes. Stir two or three times. As soon as it is removed from the oven take the popcorn out of the pan and place it on wax paper. Cool completely. Separate into small pieces. Store in tightly covered containers. Makes 4 quarts.

Try different flavors and colors for different holidays.

Popsicles

4 cups boiling water

6 cups cold water

2/3 cup Jell-O mix

1 cup sugar

Boil water. Put Jell-O and sugar in a medium bowl. Pour boiling water in and stir the mixture. When the Jell-O is dissolved pour in the cold water. Freeze for two hours. Put sticks in and freeze a little longer.

Hungarian Beef Goulash

2 tablespoons vegetable oil or bacon fat

1 1/2 pounds beef boneless chuck, tip or round, cut into 3/4-inch cubes

2 cups water

1 can (8 ounces) tomatoes (with liquid)

3 medium onions, chopped

1 clove garlic, chopped

2 teaspoons paprika

2 teaspoons salt

1 teaspoon instant beef bouillon

1/2 teaspoon caraway seed

1/4 teaspoon pepper

2 medium potatoes, cut into 1 1/2-inch pieces

2 medium green peppers, cut into 1-inch pieces

French bread or rolls

Heat oil in Dutch oven or 12-inch skillet until hot. Cook and stir beef in hot oil until brown, about 15 minutes; drain. Add water, tomatoes, onions, garlic, paprika, salt, bouillon, caraway seed and pepper. Break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer 1 hour.

Add potatoes; cover and simmer until beef and potatoes are tender, about 30 minutes. Add green peppers; cover and simmer until tender, 8 to 10 minutes. Serve in soup bowls with French bread for dipping into hot broth.

6 servings.

Hamburger Buns

2 1/2 cups milk

4 tablespoons sugar

2 tablespoons shortening

1 teaspoon salt

2 eggs

3 tablespoons yeast

6 cups flour

Heat milk to 115º F. Add milk to shortening and sugar. Let cool. Add unbeaten eggs and 3 cups of flour. Add yeast. Add other 3 cups of flour. Knead to make a soft dough. Let raise about 20 minutes. Roll out thin and cut with round cookie cutter or tuna fish can for hamburger buns, oblong shaped cutter for hot dog buns. Brush top with melted butter. Let raise 20 minutes, then bake 400° F. Makes about two dozen.

Swiss Fried Potatoes

4 medium potatoes (about 1 1/2 pounds)

1/4 cup margarine or butter

1 small onion, chopped

1/2 cup diced Swiss cheese

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons water

Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 30 to 35 minutes. Peel and shred potatoes or cut into 1/4-inch strips.

Or use oven baked potatoes.

Heat margarine in 10-inch skillet until melted. Add potatoes, onion and cheese. Sprinkle with salt and pepper. Cook uncovered over medium heat, turning frequently, until potatoes start to brown, about 10 minutes. (Add 1 to 2 tablespoons margarine to prevent sticking if necessary.)

Press potatoes with spatula to form flat cake; sprinkle with water. Cover and cook over low heat, without stirring, until brown and crusty, about 10 minutes.

4 to 6 servings.

Sour Cream Waffles

1-1/2 cups sifted flour l teaspoon sugar

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3 eggs

2 cups (1 pint) dairy sour cream

1/4 cup (1/2 stick) butter, melted

Preheat waffle baker. Sift and measure flour; sift again with sugar, baking soda, baking powder and salt. In a large bowl, beat eggs until light and lemon colored. Blend in sour cream. Add dry ingredients and blend well. Blend in melted butter. Bake according to waffle baker instructions. Makes 6 six-inch square waffles.

Sour Cream Pancakes

1 cup flour

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2 cups sour cream

2 egg yolks

1 tablespoon melted butter

2 egg whites, beaten stiff

Sift together flour, salt, baking powder. Stir the soda into the sour cream, add the egg yolks (beaten very light) and the melted butter. Stir these into the dry ingredients and fold in egg whites. Spoon out on griddle. Do not turn the cakes more than once. Add milk to thin, if desired.

Buttermilk Pancakes

1 cup flour

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

1 egg

1 cup buttermilk, more if desired

2 tablespoons butter, melted

Preheat a lightly oiled griddle or fry pan. Sift and measure flour; sift again with sugar, salt and baking soda. Beat egg in medium bowl. Blend in buttermilk. Add dry ingredients, beating until smooth; blend in melted butter. Add up to 1/4 cup more buttermilk for thinner cakes. Cook on lightly oiled griddle or fry pan. Turn pancakes when surface bubbles begin to break. Serve immediately. Makes 14 to 16 three-inch pancakes.

Buttermilk Waffles

2 cups flour

2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon sugar

3 eggs

1 1/2 cups buttermilk

1/2 cup (1 stick) butter, melted, or 1/2 cup cooking oil

Preheat waffle baker. Sift and measure flour; sift again with baking powder, baking soda, salt and sugar. In a large bowl, beat eggs until light and lemon colored. Mix in buttermilk. Add dry ingredients and blend well. Blend in melted butter or oil. Bake according to waffle baker instructions. Makes 8 6-inch square waffles.

Maple Syrup

2 cups sugar

1 cup water

1/2 teaspoon vanilla

1/2 teaspoon maple flavoring

Combine water and sugar in saucepan over high heat. Bring to a boil. Turn off heat. Add the vanilla and maple flavoring. Makes 2 cups.

Strawberry Crunch Cake

2 (10-ounce) packages frozen, sliced strawberries, thawed

1 cup butter or margarine, softened

1 1/4 cups sugar

2 eggs

1 cup dairy sour cream

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped walnuts

1/2 cup packed brown sugar

2 tablespoons sugar teaspoon cinnamon

4 teaspoons cornstarch

9-ounce container whipped topping

Preheat oven to 350º degrees. Drain strawberries, reserving juice; set aside. Cream together butter or margarine and 1 and 1/4 cups sugar until light and fluffy. Add eggs; beat well. Blend in sour cream. Stir together flour, baking powder, baking soda and salt. Add to creamed mixture, mixing well.

Spread half of batter into a greased 13 x 9-inch baking pan. Spoon drained strawberries over batter. Combine walnuts, brown sugar, 2 tablespoons sugar and cinnamon. Sprinkle half of nut mixture on top of strawberries. Spread remaining batter over all. Sprinkle with remaining nut mixture. Bake for 30–35 minutes, or until cake tests done. In a small saucepan, combine cornstarch and reserved syrup. Heat and stir until thickened and bubbly; cool. To serve, top each piece with whipped topping and then drizzle thickened syrup over top.

Serves 12. Ida Bloodlow, Madison, Wis.

Supper On A Bread Slice

2/3 cup evaporated milk

1 tablespoon prepared mustard

1 1/2 pounds ground beef

1/2 cup cracker meal

1 egg

1/2 cup chopped onion

1 1/2 teaspoons salt

1/8 teaspoon pepper

2 cups grated cheese

Combine ingredients. Cut 1 loaf of French bread in half lengthwise or use sliced French bread to make individual servings. Spread meat mixture evenly over top surface of bread. Wrap in foil, leaving top uncovered . Bake in moderate oven (350º F.) 25 minutes. Garnish with cheese strips. Make up meal mixture and freeze in single serving portions. Yield 6-8 servings.

Frozen Torte

4 egg whites

1/2 teaspoon cream of tartar

1 cup sugar

Mocha Filling (below)

Heat oven to 275º F. Cover 2 cookie sheets with heavy brown paper. Beat egg whites and cream of tartar in large bowl on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat.

Divide meringue into 3 parts. Place 1 part on 1 cookie sheet; shape into 6-inch circle. Place remaining 2 parts on second cookie sheet; shape each part into 6-inch circle. Bake 45 minutes. Turn off oven; leave meringues in oven with door closed 1 hour. Remove from oven; finish cooling meringues away from draft.

Stack meringues, spreading Mocha Filling between layers; frost top of torte with filling. Decorate with shaved chocolate if desired. Freeze uncovered at least 3 hours or until filling on top is firm. (For ease in cutting, dip knife into hot water and wipe after cutting each slice.) 6 servings.

Mocha Filling

1/4 cup sugar

3 tablespoons cocoa

2 tablespoons powdered instant cocoa

2 cups whipping (heavy) cream

Beat all ingredients in chilled medium bowl until stiff.

Wheat Monkey Bread

1 1/4 cup milk

1 tablespoon yeast

1 1/2 teaspoons salt

2 tablespoons sugar

2 tablespoons butter, room temperature

2 eggs

1 1/2 cups whole wheat flour

2 to 2 1/2 cups unbleached all purpose flour

1/2 cup butter, melted

1 cup wheat germ

Generously butter a 2-quart casserole. In a small saucepan, heat milk until bubbles form around edge of pan. Remove from heat; cool to 110° F., pour into large bowl. Stir in salt, butter, eggs, and whole-wheat flour. Stir in yeast and sugar. Beat well. Gradually add all-purpose flour, beating to keep mixture smooth. Add enough all-purpose flour to give a stiff dough. Let dough rest 15 minutes. Turn out dough onto a lightly floured surface. Clean and butter bowl. Knead dough 10 minutes or until smooth and satiny, adding all-purpose flour as necessary to keep dough from sticking. Place dough in buttered bowl , turning to coat all sides. Cover and let rise in a warm place until doubled in size, about 1 hour. Turn out dough onto a lightly oiled surface. Divide dough into 32 pieces. Place melted butter and wheat germ in two separate small dishes. Roll each piece of dough in melted butter, then roll in wheat germ. Place dough pieces in even layers in buttered casserole. Cover and let rise in a warm place until doubled in size, 45 minutes to 1 hour. Preheat oven to 375º F. Bake 35 to 45 minutes or until a skewer inserted in center comes out clean. Cool in casserole 5 minutes. Invert onto a serving dish. Pull apart pieces to serve. Makes 32 pull-apart rolls.

Cinnamon Bubble Bread

1 cup milk

1 cup water (110ºF.)

2 tablespoons yeast

2 tablespoons sugar

2 teaspoons salt

2 tablespoons butter, melted

4 1/2 cups all-purpose flour

1/2 cup butter, melted

1/2 cup sugar

1 tablespoon ground cinnamon

Generously butter a deep 2-quart casserole. In a small saucepan, heat milk until bubbles form around edge of pan. Remove from heat; cool to 110º F. Pour warm water into a large bowl; stir in yeast and 2 tablespoons sugar until dissolved. Let stand until foamy, about 5 minutes. Add salt, cooled milk, 2 tablespoons butter and 1 cup flour; beat until smooth. Gradually beat in remaining flour to make a stiff, satiny, smooth dough. Cover and let rise in a warm place until doubled in size, about 45 minutes. Turn out dough onto a lightly oiled surface. Divide dough into 32 pieces. Place 1/2 cup melted butter in a small dish. In another small dish, mix 1/2 cup sugar and cinnamon. Roll each piece of dough in melted butter, then in cinnamon sugar. Place dough pieces in even layers in buttered casserole. Cover and let rise in a warm place until doubled in size, about 45 minutes. Preheat oven to 375º F. Bake 35 to 45 minutes or until browned and a skewer inserted in center comes out clean. Cool in casserole 5 minutes. Invert onto a serving dish. Pull apart pieces to serve. Makes 32 pull-apart rolls.