"Armstrong's Associates Cook Book"

VARIOUS

Posted By: Sheryl McClure (email)
Date: 3/10/2024 at 22:12:18

The following recipes were found in "Armstrong's Associates Cook Book" published 1973 in Cedar Rapids, and were submitted by employees of Armstrong's Department Store in Cedar Rapids. This is only a partial list of recipes.

BREADS

MAGIC COFFEE CAKE
Lois Myers, Young Mrs. Shop

3/4 c. water
1 pkg. Pillsbury All Butter cake mix
4 eggs
1 pkg. vanilla instant pudding
1 tsp. vanilla
3/4 c. corn oil (Wesson Oil)
1 tsp. butter flavor

FILLING:
1/2 c. pecans (chopped)
1/2 c. sugar
4 tsp. cinnamon

GLAZE:
1 c. powdered sugar
1/2 tsp. vanilla
2 T. milk
1/2 tsp. butter flavor

Batter - Mix cake ingredients 6 to 8 minutes at high speed in mixer, Generously grease Bundt pan and sprinkle with 1/4 c. of chopped pecans. Layer batter and filling in thirds. Bake 40 to 45 minutes at 350° or longer if you have a heavier Bundt pan. Cool 8 minutes. Remove from pan. Glaze while warm.

BRAN ROLLS
Sharon Huston, Marking Room

4 c. warm water
2 eggs (slightly beaten)
2 pkg. yeast
6 T. oleo (melted)
1 tsp. salt
1 c. 100% bran
1 c. brown sugar
6 to 7 c. flour

Mix yeast and water; add remaining ingredients in order given. Beat well. Let rise until double. Make into rolls, let rise, bake in 375° oven 15 minutes. Makes excellent dinner rolls or hamburger buns.

APPLE CIDER BREAD
Marcia Walker, Accounts Payable

6 c. apple cider
1/4 c. honey
4 T. cinnamon
2 T. salt
3 pkg. dry yeast
1/4 c. vegetable oil
2 T. nutmeg
12 to 14 c. whole wheat flour

Heat apple cider to lukewarm. Dissolve yeast. Mix ingredients in order given. Knead well, about 15 minutes; let raise two times. Divide dough into four pieces. Knead each piece well and place in a large loaf pan. Let rise until middle of loaf reaches the top of pan. Bake 350° for 50 minutes.

BUTTERMILK COFFEE CAKE
Carl McMoran, Traffic

1 tsp. cinnamon
2 c. flour
1/2 tsp. salt
1 tsp. soda
1 c. white sugar
1/2 c. brown sugar
1 tsp. baking powder

Sift dry ingredients together; cut in as for pie crust, 2/3 c. shortening (oleo). Add 2 eggs and 1 c. buttermilk. Grease and flour a (9x12) inch cake pan. Put in batter and top with followng mixture:

1/2 c. brown sugar
1/2 c. nutmeats
1/2 tsp. cinnamon

This cake can be prepared and refrigerated and baked in the morning, 350° for 45 minutes. If not refrigerated, 350° for 25 minutes, or until tested done.

CARROT BREAD
Mabel Bendon, Mailing

2 eggs (beaten until foamy)
1 c. sugar
3/4 c. oil
1 1/2 c. flour (sifted)
1 tsp. cinnamon
1/4 tsp. salt
1 1/2 c. carrots (shredded)
1/4 c. nutmeats (if desired)
1 tsp. soda

Beat eggs in mixing bowl until foamy. Add sugar and oil and beat again to mix. Sift flour, soda, cinnamon and salt together. Fold into egg mixture; fold in carrots. Place in greased pan and bake at 350° about 1 hour. Do not fill pans more than 1/2 full. Remove from pan to cool.

BEST BANANA BREAD
Leola Hixenbaugh, Tailor Shop

1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1 1/2 c. ripe bananas (mashed)
2 c. flour
1/2 c. bran flakes
1 tsp. soda
1 tsp. salt
1/2 c. buttermilk
1/2 c. nuts (chopped)

Cream sugar, shortening; then blend in eggs, bananas, vanilla. Combine flour, bran flakes, soda and salt. Add to cream mixture alternating with buttermilk. When mixture is well blended, add chopped nuts. Pour into 2 floured loaf pans. Bake at 350° for 1 hour. Cool on racks. Will freeze well if wrapped in freezer paper.

KOLACHES
Tillie Andrle, Men's Clothing, 3rd

Put in large bowl:
1 c. cold water
2 sticks oleo (melted)
1/2 c. sugar
2 eggs
1 tsp. salt

Beat all this together with a mixer. In 1 c. lukewarm dissolve 2 cakes yeast. Add to other mixture. Add 6 c. flour, beat 3 c. in with mixer, add rest and beat by hand.
Let rise once. Shape in balls and rise again. Then make indentations, add filling. Let rise again 15 minutes. Bake in hot oven (475°) until nicely brown, 8 to 10 minutes.

HERB TOAST (For Soup)
Gertrude Calvin, Gifts & China

Melt 1/2 c. butter or margarine.
Stir in:
1/4 tsp. thyme
1/2 tsp. salt
1/4 tsp. oregano
1/2 tsp. minced onion
1/4 tsp. fresh ground pepper
1/2 tsp. parsley (chopped)
1/4 tsp. minced garlic

Trim crust from 6 slices day old bread and cut in finger size. Dip both sides in butter and place on baking sheet. Bake at 350° until brown, turning once; 20 minutes. Serve hot or at room temperature.

BANANA NUT BREAD
Mary Lou Bell, Men's Furnishings

1/2 c. white sugar
1/2 c. brown sugar
1/2 c. shortening
2 eggs
3 bananas (mashed)
3 T. sour milk
2 c. flour
1 1/2 tsp. soda
1/2 c. nuts

Blend first 3 ingredients. Bake in regular size bread pan. Beat in next 3, add the last 3. Bake 1 hour at 350°.

DESSERTS

RHUBARB CAKE
Eleanore Maas, Gifts & China

1 c. buttermilk
1/2 c. shortening
1 1/2 c. brown sugar
1 egg
2 c. flour (sifted)
1 tsp. vanilla
2 c. floured rhubarb (use part of required flour)
1 tsp. baking soda

Beat shortening and brown sugar. Add well beaten egg. Add flour, baking soda, buttermilk and vanilla. Add rhubarb. Pour into (13x9) inch greased pan. Sprinkle over batter 1/2 c. sugar (white) and 1 tsp. cinnamon. Bake 45 minutes at 350°. Apples or cherries may be used instead of rhubarb.

CHOCOLATE PIE
Ethel Washburn, Women's Mdse. Office

1 box instant chocolate pudding
Baked pie shell
Whipped topping
2/3 c. milk
Chocolate curls
1 1/4 c. vanilla ice cream

Mix the pudding and add the ice cream. Beat 5 to 10 minutes, till smooth and creamy. Top with topping and chocolate curls. Keep in refrigerator.

LEMON DESSERT
Ethel Washburn, Women's Mdse. Office

1 c. flour
1/3 c. nutmeats (chopped)
1/2 c. butter or margarine
1/4 c. brown sugar

Mix as for pie dough and put on cookie sheet. Bake 15 minutes in 350° oven. Mix 1 pkg. lemon chiffon pie mix as per directions on box. Crumble the baked mixture, put 1/2 in the bottom of an (9x9) in. pan. Put chiffon mixture on top, cover with remaining crumbs, chill several hours before serving.

RED VELVET CAKE
Edna McLees, Women's Alterations

1/2 c. oleo
1 1/2 c. sugar
2 eggs
1/4 c. red food coloring
1 tsp. vanilla
1 tsp. salt
2 tsp. cocoa
1 c. buttermilk
2 1/4 c. flour
1 tsp. soda
1 tsp. vinegar

Cream oleo, sugar and eggs. Mix coloring and cocoa and add to creamed mixture. Put salt in buttermilk, add alternately with flour and vanilla. Mix soda in vinegar and add last. Bake in angel food pan 30 minutes at 350°.

PUMPKIN PECAN CAKE
Edna McLees, Women's Alterations

1 pkg. spice cake mix
1 can pumpkin
1/2 c. salad oil
1 pkg. vanilla instant pudding mix
3 eggs
1 tsp. cinnamon
1/2 c. water
1/2 c. pecans
8 pecan halves

Combine ingredients exept pecans and beat at mixer for 5 minutes. Stir in 1/2 c. pecanmeats. halves in bottom of generously greased Bundt pan, medium speed in Place pecan sprinkled with flour. Secure each nut to pan with dab of butter. Pour batter in pan. Bake 350° 40 to 45 minutes.

APRICOT PUDDING
Pauline Tschirgi, Gifts & China

1 lb. dried apricots (cooked)
1 c. flour
Salt
1 T. sugar
1 tsp. baking powder (rounded)
2 T. butter (melted)
Sweet milk

Sift dry ingredients together and add melted butter and enough sweet milk to roll out. Put fruit in dough and place in baking dish. Cover with syrup (1 c. water or fruit juice, 1 c. sugar and 2 T. butter). Bake at 350° until brown.

JELLO CAKE
Sharon Huston, Marking Room

1 box white cake mix
1 pkg. strawberry Jello
1 pkg. Dream Whip
1 pkg. strawberry Whip 'n Chill

Make and bake cake mix as directed on package. When done, poke holes in top of cake with fork. Mix up Jello as usual, pour over cake. Let cool. Spread Whip 'n Chill on top, then a layer of Dream Whip. Keep refrigerated.

FROSTING
Carl McMoran, Traffic

3/4 c. Crisco
1/2 c. water
1/4 tsp. salt
1 tsp. vanilla
1/3 c. dry milk
5 c. powdered sugar

Use medium speed on mixer for 3 minutes, high speed for 5 min. Keep refrigerated.

FRUIT COCKTAIL DESSERT
Maxine Schoonover, Secretary

1 c. flour
1 c. sugar
1 tsp. soda
Dash salt
1 egg (beaten)
1 can (1 lb.) fruit cocktail (drained)
3/4 c. brown sugar (packed)
1/2 c. nuts (chopped)

Heat oven to 350°. Mix flour, sugar, soda, salt and egg. Add fruit cocktail and blend well. Turn into greased 8 inch square pan. In small bowl, mix brown sugar and nuts. Sprinkle on top of fruit cocktail in pan. Bake 50 minutes. Serve warm with whipped cream. 6 to 8 servings.

HARVEST HOME DATE CAKE
Esther Hamman, Maintenance

1 egg
1 tsp. vanilla
1 c. dates (chopped)
1 c. boiling water
1 tsp. baking soda
1 stick margarine
1 3/4 c. flour
1 c. nutmeats (chopped)
1 c. sugar

Four water over dates in large bowl. Add next six (6) ingredients. Beat well. square pan well greased. Add flour and nutmeats. Pour in 9 inch Bake at 350° for 1/2 to 3/4 hour.

CHOCOLATE ICE CREAM PIE
Genevieve Trimble, Marking Room

1 pkg. instant chocolate pudding
1 pkg. instant vanilla pudding

1 c. milk Mix in mixer until thickened. Add 2 generous c. of vanilla ice cream. Mix with pudding mixture. Put in commercial graham cracker crust. Top with whipped cream.

M'M GOOD HOLIDAY DESSERT
Mary K. Bowser, Maintenance

1 pkg. orange Jello
3/4 c. Grape Nuts
3/4 c. raisins or dates
3/4 c. cooked prunes
1/4 tsp. cinnamon
1/4 tsp. cloves
1/4 c. nutmeats
Pinch of salt

Dissolve the Jello in 2 c. boiling water; add the Grape Nuts, fold in raisins or dates, prunes and spices, nutmeats. Put in pan to mold. Cut in desired pieces and top with whipped cream.

GRANDMA'S NANDELLS PEANUT BUTTER FUDGE
Mildred Stinson, Credit

Bring to soft ball stage:
2 c. sugar
2/3 c. canned milk
1 c. peanut butter
1 c. marshmallow creme
1 tsp. vanilla
Pour into buttered 1/2 quart glass pan.

CRANBERRY CRUNCH
Ellen Benda, Switchboard

1 c. oatmeal
1 c. brown sugar
1 lb. can cranberry sauce (whole or jellied)
1/2 c. flour
1/2 c. margarine

Mix flour, brown sugar and oatmeal. Cut in margarine until crumbly. Place half of mixture in an 8 inch greased baking dish, cover with cranberry sauce and top with remaining mixture. Bake 45 minutes at 350°. Serve with ice cream or whipped cream.

DATE PUDDING
Lois Kennedy, Cedar Room

1 c. dates (cut up)
1 1/2 c. flour (sifted)
1 c. boiling water
1 tsp. soda
1/2 c. granulated sugar
1/2 tsp. baking powder
1/2 c. brown sugar
1/2 tsp. salt
1 egg
1 c. nuts (chopped)
2 T. butter (melted)

Combine dates and water; blend sugar, eggs and butter. Sift flour, soda, salt and baking powder together. Add to sugar mixture, top with brown sugar sauce. Combine 1 1/2 c. brown sugar, 1 T. butter, 1 1/2 c. boiling water. Pour over cake mixture. Bake at 375° about 40 minutes.

PUMPKIN SPICE CAKE (A Holiday Favorite)
Lahonta Anders, Gift Wrap

1 3/4 c. flour (sifted)
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 c. vegetable shortening
1 c. sugar
1 egg (beaten)
1 1/2 c. pumpkin
1 c. seedless raisins
1/2 c. nuts (chopped)
1/2 c. candied fruits

Sift flour with soda, baking powder, salt and spices. Cream shortening and sugar together until light and fluffy. Add beaten egg and beat vigorously. Stir in pumpkin and mix well. Add flour mixture in thirds, beating until smooth after each addition. Fold in raisins and nuts. Put into a greased 9 inch tube pan. Bake in slow oven (325°) 1 1/4 hours or until cake shrinks from sides of pan.

SALADS

SEA FOAM SALAD
Jean Kohl, Plad Place

1 (3 oz.) pkg. lime Jello
1 (No. 2 1/2) can pears
2 (3 oz.) pkg. cream cheese
1 c. pear juice
2 T. cream
1 c. whipping cream

Heat pear juice. Add Jello and stir till dissolved. Wnile hot pour over cream cheese which has been blended with the 2 T. cream. Stir and refrigerate until Jello thickens, then add pears which have been mashed with a fork (use blender for a really smooth salad). Fold in whipped cream, pour into mold and refrigerate till firm.

LEMON AND ORANGE SALAD
Charlotte Rodenkirk, Plad Place

1 pkg. lemon Jello
1 tall can crushed pineapple (drained)
1 pkg. orange Jello
3 c. hot water
3 or 4 bananas (cut up)
3/4 c. miniature marshmallows

Dissolve the Jello in 3 c. hot water. When it starts to thicken add drained pineapple, marshmallows and bananas. Refrigerate.

CUSTARD TOPPING FOR ABOVE:
Mix in a saucepan:
1 c. pineapple juice (add water to make 1 c.)
1/2 c. sugar
1 egg (beaten)
2 T. flour

Cook until thick. Cool. Fold in 1 c. whipped cream or 3/4 c. before whipped. Spread on top of Jello mixture. Sprinkle with grated cheese if desired.

VEGETABLE SALAD
Lahonta Anders, Gift Wrap

1 can French style green beans
1 can whole grain white corn
1 can small peas
1 onion (diced) or 1 T. instant minced onion
1 c. celery (diced)
1 small jar pimientos
1/2 c. salad oil
3/4 c. sugar
1/2 c. vinegar

Drain the beans, corn and peas well. Mix all together with remaining ingredients and let stand 24 hours before serving. Kept refrigerated this will last a week or 10 days.

FRESH VEGETABLE SALAD, SPECIAL DRESSING
Marcia Walker, Accounts Payable

1 box "Creamette" shell macaroni (midget size)
Little salt to taste
Any amount of desired fresh vegetables (diced) (onion, celery, carrots, green peppers, radishes)

Toss with special dressing and refrigerate at least 8 hours (overnight is better) in covered container.

Cook macaroni according to package, then chill in cold water 5 minutes; drain, add raw vegetables and dressing (about 1/4 с. or to taste).

SPECIAL DRESSING:
Make ahead and chill. Extra dressing will keep several weeks in refrigerator in covered jar.

1/2 c. vinegar
1 c. sugar
Cook together, bring to boil and boil 2 to 3 minutes. Remove from heat, add 1/2 tsp. celery seed and 1/4 tsp. mustard seed (optional). Let cool in pan till cold. Pour in jar, seal and refrigerate.

LIME AND COTTAGE CHEESE JELLO
Irma Barr, Linens

1 good c. cottage cheese 1/3 c. mayonnaise
1/4 c. pecans (chopped)
1 small lime Jello
1 tsp. vinegar (optional)
1 c. crushed pineapple or tidbits (drained)
Add water and pineapple juice to make 1/4 c.

Dissolve Jello in 1 c. hot water and add 1/4 c. pineapple juice. Let set until syrupy and whip. Mix all other ingredients and add to beaten Jello.
(Can use orange Jello and c. of cut up mandarin oranges.)

CRANBERRY SALAD
Mae Fuller, Men's Furnishings

1 lb. cranberries (ground fine)
1 small can crushed pineapple
1 lb. miniature marshmallows
1 c. sugar

Mix well and let stand overnight in refrigerator. When ready to serve, whip 1 c. whipping cream and fold in.

CHERRY SALAD
Madge King Bath Shop

1 pkg. cherry Jello
1 can crushed pineapple (drained)
1 c. boiling water
1 can cherry pie filling

Dissolve Jello in boiling water; add pie filling and pineapple. Place in refrigerator until set. Can be topped with whipped cream to which a small amount of mayonnaise has been added.

CRANBERRY RING MOLD
Madge King, Bath Shop

1 c. crushed pineapple (drained)
1 c. boiling water
1 c. ground cranberries
3/4 c. pineapple syrup (add water if not enough syrup)
1 c. chopped celery
1 pkg. cherry Jello
1 orange (ground) seed and rind removed
1 c. sugar
1/2 c. English walnuts (chopped)

Dissolve sugar and Jello in boiling water. Add pineapple syrup and let set until it starts to jell; add rest of ingredients. Pour into oiled ring mold and let set until solid.

FRUIT SALAD
Alice Haynes, Cedar Room

1 tall can crushed pineapple
1/3 can frozen orange juice concentrate
6 oranges (peeled and cut)
8 apples (peeled and cut)
Green grapes or halved red grapes

Simply put all the ingredients in a bowl and toss. The pineapple and orange juice makes the dressing. The salad is better if left in the refrigerator for a few hours before serving. Bananas and marshmallows may be added just before servings.

FROZEN CRANBERRY SALAD
Helen Christensen, Cedar Room

1/2 lb. ground cranberries
1/4 lb. marshmallows
1/2 c. sugar
1 c. whipping cream
1 small can crushed pineapple

Grind cranberries, cut marshmallows in small pieces and let stand together. Drain some of the juice from pineapple and add sugar and cranberries. Fold in whipping cream and freeze. (Grind cranberries when frozen; less messy.)

MISCELLANEOUS

EASY BREAKFAST
Ruth Klatt, Maintenance

Take 2 slices of bread; pick center out of one, place on top of solid slice. Wrap 2 slices bacon completely around the bread. Secure with toothpicks; break 1 egg in center of bread. Bake on cookie sheet 375° till egg is set, toast is brown and bacon crisp.

KVETAKOVA POVELKA (Czech Cauliflower Soup)
Blanche Krizek, Fabrics

3 T. butter or oleo
3 2/3 c. chicken broth
1/8 tsp. nutmeg
3 c. small cauliflowerets
1 c. water
3 T. heavy cream
1 egg yolk
Snipped parsley
3 T. flour

In medium saucepan melt butter, blend in flour and nutmeg. Slowly stir in chicken broth and water. Bring to boil while stirring. Add cauliflowerets. Simmer soup covered about 25 minutes. In a small bowl, mix egg yolk with cream until blended. Add to soup, bring just to boiling, while stirring constantly. Serve sprinkled with parsley. Serves 6.

FROZEN COCKTAIL SLICES
Dorathy Welsh, Fabrics

2 (3 oz.) pkg. cream cheese
1 c. mayonnaise
1 (No. 2 1/2) can fruit cocktail (well drained)
1/2 c. maraschino cherries
2 1/2 c. tiny colored marshmallows
1 c. whipping cream (whipped)

Soften cheese, blend with mayonnaise. Stir in remaining ingredients. Freeze firm; 6 hours or overnight. To serve, let stand out a few minutes, then remove from container and slice.

CHOWDER
Eleanore Maas, Gifts & China

1 lb. sausage
5 c. raw potatoes (diced)
2 medium onions (diced)
2 1/2 c. water
1 1/2 tsp. salt
1/2 tsp. celery seed
1 can cream style corn
3 T. chopped parsley
2 1/2 c. milk
1 c. cheese (shredded)

Brown meat. Drain. Boil potatoes, onion, water, salt and celery seed for 20 minutes or until potatoes are done. Add meat, corn and parsley to potato mixture. Stir in milk gradually. Heat chowder to just below boiling. Add cheese and serve immediately.