Wednesday, December 3, 2014

Special cookbook from Caldwell fourth-grade class in 1976

This is the final Vintage Family Fixin's column that was published in the newspaper where I used to work.
I've decided to change the name of the column, and I'm brainstorming about that. 

Got a suggestion? send it my way.

I have material for my next blog post which will be about the Club in Caldwell. In my late Grandmother Ruth McDonald's recipe box there are Club recipes. I have recently been in contact with Beverly Ralston, of Caldwell, widow of the late Robert "Bud" Ralston. Bud wrote a history of the Club which Bev shared with me. I will talk about that and share the recipes from the Club too. It's something to look forward to.

I've procrastinated in publishing this cookbook column, which was my last piece of writing with the newspaper. It's been almost seven months since I lost my job and I'm still not settled. Who would have thought it would be this hard. I hope 2015 brings me some peace and motivation.


Welcome back to Vintage Family Fixin's. Today I am sharing "A Special Cookbook" prepared by my fourth-grade class at Caldwell Elementary School in 1976.

Our teacher was Mrs. Beverly Heddleson and our school was located on the hill between North and Main streets. (This is where GMN Tri-County CAC has its offices now. The fourth-grade classrooms were located in the three-story original edifice.)

The first inside page of the cookbook reveals its title:

"Our Mom's Cookbook" surrounded by all of the first name signatures of the members of my grade school class plus mine.

A Special Cookbook from Mrs. Bev Heddleson's fourth-grade class in 1975-76, which is also pictured.

Mom's cookbook was created for Mother's Day that year and is comprised of carbon copies of our recipes in our hand writing. The cover of the book is kitchen contact paper, that was popular at the time, adhered to construction paper. The book is bound by three punch holes and brass prong paper file fasteners. There is a disclaimer at the bottom of the signature page that tells it is "Unedited."

That is funny because I see a few mistakes in the recipe I, the former Lisa McDonald, submitted (i.e. graded chedder).

Special Salad
1 1/2 heads lettuce (wash dry put in plastic bag 4-5 hours). Break into bite size pieces in bowl. Layer following 1/2 - 3/4 c. diced celery. 1/2 c. chopped gr. pepper

layer sliced purple onion

pkg. frozen gr. peas cooked

1 pt. Hellman's mayonnaise (spread like frosting)

Sprinkle 2 t. sugar

8 oz. layer of graded chedder cheese

15 strips of bacon browned and crumbled

Cover with glad wrap and refrigerate for 8 hrs.

Do not Toss


Other recipes and their contributors from the 1976 Caldwell cookbook are (unedited and written or copied by fourth graders):

Glorified Rice -- Frank E. Harriman
1 Cup Cold Rice - Cooked

1/2 Cup Sugar

1 1/2 Cup Crushed Pine Appled Rain

1/2 tsp. Vanilla

1 Cup Whipped Cream

8 Marshmalllows - cut up



Cheese Cake -- Lori Schoeppner
Chill 1 can of canned milk for 1 hr.

2 cups graham cracker crumbs

1 stick oleo 1/4 lb.

1 tblsp. sugar (save 1 cup for top)

1st bowl

1 small box lemon yellow

1 cup boiling water dissolve

2nd bowl

1 large package cream cheese

1 c. p.

2 tblsps. vanilla

beat until creamy

3rd bowl

whip canned milk until thick add contents of 1st bowl

contents of 1st bowl

contents of 2nd bowl

add 1 can drained crushed pineapple

stir well

pour over crumbs crust


Chocolate Chip Cookies -- John Turner
1/2 c. shortening (use half butter)

1/2 c. sugar (white)

1/4 c. firmly packed brown sugar

1 egg

1t. vanilla

1 c. plus 2 T sifted flour

1/2 t soda

1/2 t salt

cream suger and shortening until fluffy.

add egg and vanilla.

add all dry ingredients.

add 1/2 c. chopped nuts and 1 pkg. chocolate chips

Drop by teaspoon onto ungreased baking shot.

Bake at 375 for 10-12 min


Marshmallow Treats -- Jimmy C (Cantor)
1/4 cup regular butter. 1 pkg. marshmallows.

Melt butter in large saucepan over low heat. Add marshmallows and stir until melters and well blended. cook 2 minutes longer. stirring constantly. remove from Add rice kris pies stir until well coated. Using buttered spatula or waxed paper press miture evenly and firmly in buttered 13x9x2 inch pan cut into squares when cool


Chocolate Soda -- Stephen Minyo
Mix in glass 2 tablespoons chocolate sauce

1/4 cup chilled club soda

Add 1 or 2 large scoops vanilla icecream

Fill glass with chilled club soda

Stir to blend slightly and serve


Apple Punch -- Karl Cox
2 cups cider or Apple Juice

1 cup orange on Juice

1/4 cup sugar

Stir until sugar is dissolved Chill

Just before serving Add:

2 Cups Ginger Ale

Garnish with orange slices



Wacky Cake - 2 -- Steve Green
1 cup sugar

3 Tbsp. Cocoa

1 1/2 cups flour

1 tsp. soda

dash of salt

1 tsp. vingar

1 tsp. vanilla

6 tsp. cooking oil

1 cup water

Bake at 350 7 degrees for 40 mins.


Molosses Krinkles -- Donald Shaw
3/4 C. Shortening

1 C. Brown Sugar

1 egg and 1/4 C. Brer. Rabbit Molosses

2 1/4 C. Flour

2 t. soda

1/4 t. salt

1/2 t. cloves

1 t. cinnamon

1 t. ginger

Blend Shortening, sugar until creamy. Add egg and Mollasses Sift fry ingredients and add. Roll in ball size of walnut Drop top in sugar Drops two or three drops of water on top.

Bake 8 to 10 min. 350 degrees.

Cookies verey good.


Applesauce Cake a La Mode -- Robin Riggs
2 C. sifted floar 1/4 C. sugar 1/2 tsp. baking soda 1 tsp. baking powder 1 1/2 tsp. salt 1/2 C. shortening 1/2 tsp. each Alspice, Cinnamon, Nutmeg and Cloves. 1 1/2 C thick Applesauce 2 eggs unbeaten 1/2 C currants or raisins 1/2 C. clates, cut in small pieces 3/4 C Walnuts, cut and toasted.

Soft floor, sugar, soda, baking powder, salt and spices into mixing bowl Add shortening and Applesauce beat 2 min. Add eggs, beat 2 min. Blend in fruits and nuts. Bake in greased 8x12x2 inch pan in moderate oven (350 degrees) 55 to 60 min.


Fudgie Scotch rings -- Tony Hansen
16 oz. pkg. (1 cup) Nestle's Semi-Sweet Chocolate Morsels

16 oz. pkg. (1 cup) Nestle Butterscotch Morsels

1 can Borden Eagle Co. Magnolia or Dime Brand Sweetened Condensed Milk (Not Evaporated Milk)

1 Cup coarsely chopped Diamond Walnut

1/2 teaspoon vanilla extract

1. Melt chocolate and butterscotch morsels with sweetened condense milk in top of double boiler over hot (not boiling water). Stir occasionally till morsels melt and mixture gebins to thicken. Remove from heat; add chopped walnuts and vanilla. Blend well. Chill in refrigerator for about 1 hour till mixture thickens. Line bottom of 9 inch pie pan with a 12 inch square of foil. Place 1/4 cup walnut halves in bottom of pan, forming a 2 inch wide flat ring.

2. Spoon chocolate mixture in small mounds on top of walnuts to form find. Decorate with remaining walnuts.

2. Chill in refrigerator until firm enough to slice. Cut into 1/2 inch slices. Makes about 36 slices.


Date Pudding -- Brad Braden
1 1/2 c cold H2O

1 t butter

1 c Brown sugar

Bring to boil

1/2 c sugar

1/2 c english walnuts

3.9 c flour

1 t soda

1/2 lb dates mix

pinch of salt

Pour liquid in pan pour dry mixture in Bake for 45 min

Bake oven at 350 degrees


Cottage Cheese and Pineapple Salad -- Misty Bates
1 pkg. strawberry Jello

1 no. 2 can Crushed pineapple (not drained)

2 T Suger

1-16 oz. Carton Cottage Cheese (small curd)

1-9 oz. Carton Cool Whip

Mix pineapple and sugar together and allow to boil 10 min., while hot, add the pkg. of Jello. Stir until dissolved, cook in pan of cold water. Add Cottage Cheese and blend. Add Cool Whip, Mix in well. Add Nuts if desired. Pour into an 8x8 pan or any type of mold and chill.


Marshmallows Puffs -- Annette Thompson
36 marshmallows

1-6 oz. package chocolate bits

1/2 c. cruncy peanut butter

2 T. butter

Line an 8 in. sq. pan with aluminum foil, cover bottom tightly with marshmallows, melt chocolate add peanut butter and butter, mix throughly, pour chocolate over marshmallow spaces on all sides of marshmallows, place in refrigerator until mixture hardens, turn candy out of pan up side down, peel off foil, cut candy into pieces store in refrigerater.


No Bake Cookies -- Michael Pangle
2 Cups sugar

1/2 Cup milk

1/4 lb. oleo

2 tablespoons Cocoa

1 teaspoon vanilla

Bring to a good boil, add 1/2 cup peanut butter and 3 cups of quick cook rolled oats, Mix, drop by teaspoon fulls on wax paper.


Peanut Butter Fudge -- Jennifer Dawn (Creamer)
Combine in enameled saucepan

2 cups sugar

3 Tbsp. butter

Bring mixture to a boil, stirring, over medium heat. Boil about 5 min., stirring constantly. Turn off heat and add

1 cup Peanut Butter

1 cup miniature marshmallows

1 tsp vanilla

2 squares unsweetened chocolate

stir until melted and Blended. (Place over low heat if necessary). Pour into butter 8 inch square pan. Cool, cut into 1 inch squares.


Individual Brownie Alaska -- Brenda McCullough
1 package (15.5 oz.) of our fudge brownie mix

1 pint pink peppermint or strawberry ice cream

4 egg whites

1/2 cup sugar

Bake brownies as directed on package. Cut into 3-inch squares; place on baking sheet. Top eat with small scoop of ice cream and place in freezer 1 hour. Heat oven to 500 degrees. Beat egg whites until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff glossy. Cover Brownies and ice cream with meringue, sealing it to edge of brownies. Bake 3 to 4 minutes or until meringue is light brown. 9 servings.


Buckeyes -- Jill Smith
1 8 oz. peanut butter

1 lb. powered sugar

1 Tbps. Vanilla

1/4 lb. butter

Mix well - shape into balls

1/4 sq. parifin

12 oz. chocolate

Melt in top of double boiler

dip balls in chocolate

use toothpicks


Sloopy Joes -- Chris Tilton
1 lb. ground beef

1 c. catchup

2 f. chopped green peppers

1 t. Worcestershier Sauce

1/2 t. salt

3/4 celery seed

Cook ground beef, green peppers in skillet until brown. Stir in all remaining ingredients. Bring mixtures to a boil over full flame. Turn flame to a simmer and cook ten min. Spoon mixtures into hamburger buns.


Chicken Rice Cassoroll -- Wendy (Watson)
Grease casserole with spray Put 1 1/2 cup of washed raw rice all over the pan. Spoon 1 can of cream of mushroom. 1 can of cream of chicken all over the rice by spoonfuls. Put unseasoned chicken pieces on top. Springle 1 pkg. of Lipton onion soup mix (illegible word) over the chicken.


My Salisbury Steak -- Mike Clark
1 egg

1/2 cup of milk

2 slices of white break

1 LB. ground beef

1 teaspoon salt

1 teaspoon black pepper

1 small onion, finely diced

Beat egg; add milk. Break bread into small pieces; add milk mixture. Beat until well mixed. Combine meat, salt, paper and onion; add to milk mixture. Form mixture into patties; fry until well done. Note: Patties can be make in oven at 350 degrees until done. Yield: 5 servings.


Meat Loaf -- Anne Walters
2 1/2 lb. ground beef

1/4 C. minced onions

2 C. soft bread crumbs

3 tsp. salt

2 tsp. paprika

1 tsp. mustard (from jar is OK)

2/3 C. tomato soup

1 egg

Soften bread crumbs then add all Ingredients, mix thoroughly. Pat into loaf pan pack down. Butter if mixed night before. When ready put in oven for 1 hr. at 400 degrees.


Chicken Waikiki Beach -- Nick Schell
2 whole chicken legs and 2 whole chicken breasts

1/2 cup flour

1/3 cup salad oil or shortening

1 teaspoon salt

1/4 teaspoon pepper


1 can (1 lb., 4 oz.) sliced pineapple

1 cup sugar

2 tablespoons cornstarch

3/4 cup cider vinegar

1 tablespoon soy sauce

1/4 teaspoon ginger

1 chicken boullon cube

1 large green pepper, cut crosswise in 1/4-inch circles

1. Wash chicken; pat dry with paper towels. Coat chicken with flour.

2. Heat oil in large skillet. Add chicken, a view pieces at a time, and brown on all sides. Remove as browned to shallow roasting pan, arrang pieces skin side up. Sprinkle with salt and paper.

3. Meanwhile, preheat oven to 350 degrees F.

4. Make sauce: Drain pineapple pouring syrup into 2-cup measure. Add water to make 1/14 cups.5. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and boullon cube; bring to boiling, stirring constantly. Boil 2 minutes. Pour over chicken.

6. Bake, uncoverd, 30 minutes. Add pineapple slices and green pepper; bake 30 minutes longer, or until chicken is tender. Serve with fluffy white rice. Makes 4 servings.

Originally published on May 18, 2014, and reprinted with permission from the publisher of the newspaper where I was formerly employed.




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