Recipe book, copyright 1983, measures approx 7-1/2”x 8-1/2” with 178 pages, including Index, plus additional blank pages on which to write recipes. Cookbook is full of typed-format recipes, illustrated drawings on each food category title page of recipes contained, no local advertising filler, and with approx 132 different contributors, you KNOW there is a good variety of MANY good recipes!
Foreword by the Pioneer Class, Somerset Church of the Brethren:
As members of the Pioneer Class we are proud to say this is our second cookbook we have had printed. The first book in 1972. Since that time we feel that there are many new recipes that are worthy of being printed.
Both books are used as class projects. The recipes are from class members, members of the Somerset Church of the Brethren, friends and relatives.
Our thanks to all who submitted recipes. These recipes have not been tested so we trust the mistakes will be few.
CONTRIBUTORS:
Shirley Adder
Hazel Airesman
Mrs Mary Ellen Ambroe
Nancy L Aultz
Florence E Baker
Emma Barron
Jamie Barron
Linda Barron
Pearle M Barron
Amy Beeghly
Peggy Bereider
Daisybelle Boitnott
Pauline Bowlby
E Marie Brant
Helen Brant
Ruth Bruner
Donda Burges
Robin Burges
Carolyn Caldwell
Melissa Caldwell
Edna Mae Chappie
Judy Chronowski, Quecreek, PA
Olive Clark
Margaret Crame
r Valerie Cramer
Emily Cupp
Ann Custer
Judy Custer
Michelle Custer
Emily Deitz
Lois Dominko
JoAnn Estnick, Berlin, PA
Verna Forrest
Andrea Forry
Janice Forry
Mindy Forry
Fae Foust
Mary Francis
Mrs R A Geisler
Mildred Gnagey
Kimberly Gregg
Charlie Grew
Faye Grew
Kristine Grew
Melanie D Grew
Mrs Carrie Griffith
Mary Grace Harvey
Virginia Hay
Lois Jean Hearn
Marian Heinemeyer
Judy R Heist
Dorothy Hinton
Elaine Holsinger
Sara Jane Hutzell
Alan Johnson
Ethel Johnson
Sherry Kalaha
Ruth Kephart
Mrs Iva K Kimme
l Geraldine Knepper
Pam Knepper
Verna Knupp
Gail Koharchik
Evelyn Koontz
Karen S Kooser
Sally Kristoff
Lucille Laycock
Linda Lambert
Thelma Lenhart
Jane Mapes
Florence Martz
Olive Maust
Virginia McClintock
Wilma McCoy
E Marie McCreary
Leora McVehil
Ruby Metzger
Theresa Migot
Elmer W Miller
Linda Miller
Lucy Miller
Mary Ellen Miller
Neva J Miller
Roseann Miller
Sandy Miller
Doris Murray
Sally Murray
Margaret Nair
Mildred Nicklow
Laverne Parson
Mary Jane Reiman
Mary E Ringler
Charles L Rody Jr
Dorothy Saylor
Aletha Schabel
Nina Schlosnagle
Rose Schmucker
Mary Schrock
Shirley A Schrock
Shirley G Schrock
Hazel Sechler
Marian Shafer
Maude Shafer
Ethel Shaffer
Jean Shaffer
Sara B Shaffer
Lucille Shaulis
Tammy Shellgren
Linda Shoemaker
Ida B Shumaker
Nancy Spangler
Carol Sterner
Kelly Sterner
Linda Stoner
Lois Swartz
Edith Tasker
Bev Thompson
Donna Walker
Ethel Walker
Etta Kay Walker
Jean Walker
Leora E Walker
Marty Walton
Emma Jane Weible
June Whittaker
Lauretta Williams
Mary Lee Wirick
Leona Wright
Stella Yoder
Becky Zehner
Bernice Zehner
Winona Zehner
Salmon Casserole with Mushroom Sauce
1 (1 lb) can pink salmon
2 cup soft bread crumbs
1 cup shredded Cheddar cheese
1 T parsley
3 eggs
1 small minced onion
Seasoned salt - seasoned pepper (to taste)
1/4 cup lemon juice (add last)
1 cup milk
Sauce:
Small can mushroom soup
1/2 tsp Worcestershire sauce
1/4 cup milk
Open salmon and mash; don’t discard skin or liquid. Add next 3 ingredients. Beat together milk, eggs, onion, and seasoned salt and pepper (to taste). Add to salmon mixture with lemon juice. Put in 1-1/2 quart casserole and bake in pan with 1-inch of hot water. Bake in preheated oven (350-degrees) for 1 hour or until set.
Sauce: Mix soup, milk and Worcestershire sauce. Heat. Serve with casserole.
Evelyn Koontz
Super Tuna Crunch
1 can Chinese noodles (3 oz)
1 can cream of mushroom soup
3/4 cup water
1 can (6-1/2 oz) tuna (drained)
1 cup cashews
1 cup chopped celery
1/2 cup cooked peas
Soy sauce
1/2 cup finely chopped onion
Reserve 1/2 cup noodles. In 1-1/2 quart casserole combine remaining noodles, soup, water, tuna, onion, cashews, celery, soy sauce and peas. Bake at 350-degrees for 30 minutes. Sprinkle reserved noodles on top. Bake 5 more minutes.
Makes about 4-1/2 cups
Linda Shoemaker
Festive Stuffing Balls
1/2 cup chopped onion
1/2 cup chopped celery
2 T margarine
1 (12 oz) whole kernal corn (drained)
1 (8 oz) pkg seasoned stuffing mix
Dash pepper
1 cup milk
2 eggs
1/2 tsp marjoram (crushed)
Saute onion and celery in margarine until tender. Add corn, stuffing mix, seasoning, milk and eggs. Mix well and shape into 24 balls. Bake uncovered in 350-degrees oven 15 to 20 minutes. Delicious when served with turkey, chicken or roast pork and gravy.
Judy Custer
Condition: Very Good and I checked EVERY page to enter all the names! (I include ALL names in ALL fundraiser-type cookbooks because I know how frustrating it is to hope and wonder if specific contributors are included in a book, only to find out they’re not, upon receipt.) Non-faded semi-plasticized salmon-color covers and the pages are quality with sharp contrasting black print, clean, tight to plastic-spiral binding, no tears, no chips, no writing, no dog-ears or creases, all pages intact, no defective spirals. The previous owner inserted a small paste-down tab on page 15 for quick and easy access to mark the Zucchini Bread recipe ... but there are TWO RECIPES, one after the other, submitted by two contributors, Lois Swartz and Bev Thompson, so I don’t know which recipe is so good that the page rated a pagemarker (see image)! Only light corner/edge wear to covers. Cover/gutter shadow is from scanner, not on item. Books are NOT from smoke-free or pet-free environment. Email with questions or requests. Images are part of the description; please SUPERSIZE them for clarity.
2-pound securely packed in plastic and BOX to protect the spiral binding (not a flimsy clasped or bubble envelope!) Media/Bookrate mailing. BUYER pays ACTUAL mailing cost - NO HANDLING FEE ... SELLER pays USPS Delivery Confirmation and PayPal fees.
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