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Brush with melted butter. Let rise until doubled in size. Bake at 375° for 20 minutes. Cool briefly and top with icing. |
 Banana Bread2 cups sugar 1 cup butter or margarine 4 large well-beaten eggs 6 mashed bananas 1 cup chopped black walnuts or pecans 4 cups sifted flour 1 tsp. salt 2 tsps. baking powder 2 tsps. baking soda 1 cup raisins, cooked and drained Combine sugar and shortening. Blend well. Add beaten eggs. Add mashed bananas and blend well. Add dry ingredients slowly, beating all the time. Then add raisins and nuts. Pour into 2 greased and floured loaf pans. Bake for 1 hour at 325°. Icing 2 tbs. butter or margarine 1/2 cup brown sugar 1 1/2 cups powdered sugar 1/2 cup milk Using a small pan, bring butter, brown sugar, and milk to a rolling boil, stirring all the time. Remove from heat and allow to cool slightly. Add powdered sugar. Beat with mixer until thick enough to spread. Add additional powdered sugar if necessary. |
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 Mushroom Dressing1 loaf whole-wheat bread 7 eggs 1 Tbs. sage 1 Tbs. vegetarian chicken-style or beef-style soup base 1/4 cup margarine 1 small can mushrooms 1 cup onion, chopped fine 1 cup ground celery 1/4 tsp. pepper Soak bread with sufficient cold water to moisten thoroughly. (Do not squeeze out water.) Add onion, celery, sage, mushrooms, vegetable seasoning, melted margarine, eggs and pepper. Mix well. Place in greased baking dish and bake at 350° until set. |
 Peanut Butter Pie (adapted)2 pkgs. butterscotch instant pudding (prepared using “pie filling” directions) 1 tub Cool Whip® 1 cup smooth peanut butter 1 graham cracker pie shell Prepare butterscotch pudding. Whip in peanut butter until smooth then stir in 1 cup Cool Whip and pour into pie shell. Add remaining Cool Whip on top and chill thoroughly. |
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 Twenty-Four-Hour Slaw With Dressing1 med. size head cabbage 2 med. size onions ¾ cup sugar Slice cabbage fine. Stir in sugar. Slice onions in rings. Place half the cabbage in bowl; cover with onion rings. Top with remaining cabbage. Set aside and prepare dressing. Dressing 1 tsp. celery seed 1 tsp. sugar 1 1/2 tsps. salt 1 tsp. mustard 1 cup vinegar 1 cup salad oil Combine celery seed, sugar, salt, mustard and vinegar. Bring to a rolling boil. Stir in salad oil. Bring to a rolling boil again. Pour slowly over cabbage and onions. (Do not stir.) Cover and refrigerate for 24 hours. |
 Cranberry Salad2 cups cranberries 2 cups water 1 cup sugar 2 pkgs. cherry gelatin 1/2 cup nuts 1 cup pineapple juice 1 cup drained, crushed pineapple 1 cup unpeeled apple, chopped very fine 1 cup ground celery Cook cranberries in 2 cups water until soft. Add 1 cup sugar and again bring to boil. Remove from heat and immediately add 2 pkgs. cherry gelatin. Dissolve. Add 1 cup pineapple juice. Allow to cool and partially set. Add celery, nuts, apples and pineapple. Pour into flat pan and chill. Add following topping: Topping 1 - 3 oz. pkg. cream cheese 1 cup sour cream 1/3 cup sugar 1 Tbs. lemon juice Cream all ingredients well before putting on gelatin. |
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 Corn Bread2 eggs (slightly beaten) 2 1/4 cups milk 1 Tbs. sugar 1/4 cup shortening 1 tsp. salt 1 1/2 cups cornmeal 1 1/2 cups flour 3 tsp. baking powder Mix ingredients by adding to eggs, in the following order, milk, sugar, salt, cornmeal, flour and baking powder. Melt shortening in pan in which bread is to be cooked. Pour shortening into bread mixture. Pour mixture into pan and bake at 450° for 20 minutes, or until brown. |
 Cabbage Casserole1 (2/3 lb.) head of cabbage 1 can cream of chicken soup 1/2 cup grated cheddar or longhorn cheese 1 cup buttered bread crumbs 1/2 can evaporated milk Chop cabbage. Place in pan with small amount of water. Cook tightly covered until slightly soft (about 10 minutes). Drain thoroughly. In greased 1 1/2-qt. casserole, place alternate layers of cabbage, soup and grated cheese. Repeat layers. Top with buttered bread crumbs. Bake at 350° for 30 minutes. |
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 Unity Stew3 carrots 4 stalks celery 1 large onion 1-10 oz. pkg. frozen peas 1-14 oz. can soy meat (diced beef style) 2 large potatoes Cut up celery, carrots, onion and potatoes. Cook (without salt) until tender. Cook and drain peas. Combine all vegetables with soy meat. Pour gravy over mixture. |
 Bean Soup1 lb. navy beans 2 1/2 qts. water 1 cup onion, minced 1 stick butter or margarine 1 tsp. celery salt Salt and pepper to taste Boil beans and onions in unsalted water until almost tender. Add salt, pepper, celery salt and butter. Mash slightly and add more water if necessary. |
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Orange Rolls