“Kitchen Krafts: Dinner for Dad,” Friend, June 1985, 17
3/4 cup sugar
1/4 cup margarine
2/3 cup cornmeal
2 teaspoons baking powder
1 2/3 cups whole wheat flour
1/4 teaspoon salt
1 cup milk
Cream sugar and margarine together, then stir in eggs.
In another bowl, mix dry ingredients and add them alternately, with milk, to first mixture.
Pour into a 9″ x 11″ (23 cm x 28 cm) pan. Bake for 25 minutes at 350º F (175º C).
2 eggs, beaten
1 cup milk
2 tablespoons flour
1 teaspoon salt
2 1/2 cups grated potatoes
2 tablespoons grated onion
2 tablespoons butter
Mix eggs, milk, flour, salt, potatoes, and onion.
Melt butter in bottom of 1 1/2-quart baking dish, and pour in potato mixture.
Bake at 375º F (190º C) for 45–50 minutes.
1 cup sugar
1/2 cup water
1 quart [.9 l] fresh strawberries
1/3 cup orange juice
2 tablespoons lemon juice
1 cup heavy cream, whipped
In saucepan combine sugar and water; boil for 5 minutes, then cool.
Puree strawberries in blender.
Combine strawberry puree and orange and lemon juices with sugar syrup. Fold in whipped cream, and pour into refrigerator trays.
Freeze until firm. Makes about 1 quart (.9 l).