text_metadata.json

[{"type": "text", "content": "Asparagus Soup.\nIngredients. \n2 TBSPs extra-virgin olive oil, more for drizzling. \n3 scallions, chopped. \n2 small Yukon gold potatoes, diced. \n3 garlic cloves, minced Heaping. \n1/2 TSP sea salt, more to taste. \n1/2 TSP freshly ground black pepper. \n3 cups water. \n2 cups chopped asparagus. \n1 cup frozen peas. \n1 heaping TSP Dijon mustard. \n3 TBSPs lemon juice. \n1/2 TSP lemon zest. \n1 packed cup basil.  \nMethod. \nMake the mint & pine nut topping by chopping together the \npine nuts, mint, red pepper flakes, and salt. \nSet aside. \nHeat the oil in a medium pot over medium heat. \nAdd the scallions and cook for 1 to 2 minutes, or until soft. \nAdd the potatoes, garlic, salt, pepper, and water and simmer for \n12 minutes or until the potatoes are fork-tender. \nAdd the asparagus to the pot of potatoes and continue sim- \nmering for 5 more minutes. \nRemove the pot from the heat and let cool for 5 minutes. \nStir in the peas and then transfer the soup to a blender. \nAdd the mustard, lemon juice, and lemon zest and blend until \ncreamy. \nAdd the basil and blend until combined."}, {"type": "text", "content": "Traditional Irish Stew. \nIngredients. \n2 TBSP Vegetable Oil. \n1 LB Lamb Cutlets (Bone Removed, Cut into Chunks). \n2 LBs Russet Potatoes (Peeled and Quartered). \n1 Yellow Onion (Roughly Chopped). \n1 Leek (Finely Sliced). \n2 Carrots (Roughly Chopped). \n2 TBSP All Purpose Flour. \n3 Cups Beef Stock. \n2 Cabbage Leaves (Thinly Sliced). \n1/2 TSP Salt. \n1/2 TSP Ground Black Pepper. \nMethod. \nHeat oven to 350 degrees. \nIn a large skillet, heat half of the oil until hot, add half of the \nlamb cubes and brown all over, about 3-4 minutes. \nRemove the browned lamb and place in a casserole dish. \nCover the lamb in the casserole dish with half of eh potatoes, \nonion, leek and carrots. \nAdd remaining oil to the skillet and brown the remaining lamb \nand add to the casserole dish on top of the vegetables, cover with the \nremaining vegetables. \nAdd the flour to the still hot skillet and stir to soak up the lamb \nfat and juices. \nCook on a low heat for another 2-4 minutes. \nAdd the stock a little at a time to the flour mixture and mix until \nit is a smooth, lump free gravy. \nPour this gravy over the lamb and vegetables. \nAdd any remaining beef stock to the casserole dish, cover and cook in the preheated oven for 1 hour. \nAfter 1 hour, add the cabbage to the casserole dish, replace the id \nand cook for another 1 hour, check regularly to make sure the liq- \nuids have no evaporated, if the liquid is getting low, add a little \nwater to the casserole dish to cover the vegetables and lamb and \ncontinue cooking. \nRemove the casserole dish from the oven, season with salt and \npepper and serve the Irish stew hot in individual bowls."}, {"type": "pdf", "content": "1\nNelson Family\nRecipe Book\nTable Of Contents\nBreads\n3\nSoups\n15\nVegetables\n23\nSalads\n29\nMain Dishes\n39\nCake & Frostings\n65\nCookies, Bars, and Lefse\n75\nPies & Desserts\n93\nBeverages, Snacks, Jam, &\n    Pickles\n103\nIndex\n113", "page": 1, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "2\nDedication\nDedication\nThis book is dedicated to Annie, Minnie, Edna, and Gladys,\nthe first Nelson cooks of my memory.  Thinking of the\ndifficulties they endured every day to put three big\nmeals on the table (not to mention afternoon lunch)\nwithout electricity, refrigeration, and modern\nplumbing gives me a great appreciation for them all\nand for the conveniences we take for granted.\nWe also want to thank everyone for sending so many\ngreat recipes.  Time didn't allow us to test all the\nrecipes, but the ones we did try were delicious!  We\nhave no explanation for the fact that Olive's \"Four\nFruit Compote\" has 5 fruits or that DoLores's \"Three\nBean Casserole\" has 4 beans.  We are also uncertain as\nto whether lutefisk or bullhead are suitable\nsubstitutions in Gary's \"Cioppino.\"  Please refer any\nquestions to the contributors.\nA special thank you to Stacy for all the hours spent\nat the computer typing and editing.\nJoyce Mueller\nApril 1996\nStacy's Note:\nPlease check recipes you contributed to \nthis project for major errors that could \nbe problematic and alert the family.", "page": 2, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "3\nBreads", "page": 3, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "4", "page": 4, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "5\nOatmeal Buns\nHarriet Stanley\n1 cup quick oatmeal\n2 cups boiling water\n1 teaspoon salt\n\u00bd cup molasses\n1/3 cup shortening\n2 eggs\n2 packages dry yeast\n\u00bd cup warm  water\n5\u00bd - 6 cups flour\nMix quick oatmeal and 2 cups boiling water.  Add salt, molasses, and shortening.\n(Boiling water will melt the shortening.)  Let cool.  Then add eggs and dry yeast dissolved\nin \u00bd   cup warm water.  Add 5\u00bd - 6 cups flour.  Dough will be soft.  Let rise once, then\nform buns.  Grease hands as dough is sticky.  Let rise again.  Bake 20 minutes at 350\u00ba.\nI use my Oster bread hooks for these.  Grease the top of  the hooks so dough won't climb\nthem.  Easy & fast.  \nOatmeal Bread\nDoLores Kounovsky\n2 packages dry yeast\n1 cup warm water\n\u00bc cup dark molasses\n\u00bd teaspoon salt\n\u00bd cup flour\n1 \u00bc cups scalded milk, cooled to\n       lukewarm\n\u00bc cup honey or molasses\n1 egg\n2 teaspoons salt\n2 cups flour\n2 tablespoons soft shortening\n1 cup quick rolled oats\n3 \u00bd cups flour\nMakes 2 or 3 Loaves.\nIn a large bowl combine yeast, warm water, dark molasses, salt and \u00bd cup flour.  Beat\nuntil smooth and let stand in a warm place about 15 minutes.  Add scalded milk, honey or\nmolasses, egg, salt, 2 cups flour, shortening   and oatmeal.  Beat 2 minutes with an electric\nmixer.  Gradually add about    3 \u00bd cups more flour.  Form into smooth ball, cover bowl\nand let stand 10 minutes.   Knead dough for 5 minutes and shape into 2 or 3 balls.  Cover\nwith bowl and let rest 10 minutes more.  Shape into 2 or 3 loaves and place in 2 standard\nloaf pans or 3 - 8\" x 4\" pans.  Cover and let rise in a warm place 45 to 60 minutes, or until\ndoubled in bulk.  Bake at 375\u00ba for 35-40 minutes.\nMother's Whole Wheat Bread\nAlice Sullivan\n4 cups whole wheat flour\n7 cups white flour\n1 cake yeast\n2 \u00bd tablespoons sugar\n3 tablespoons molasses\n4 tablespoons shortening\n3 teaspoons salt\n3 \u00bd cups water\nBake 1 hour in 375\u00ba oven.", "page": 5, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "6\nWhole Wheat Bread\nHarriet Stanley\n\u00bd cup warm water\n2 teaspoons sugar\n2 packages yeast\n\u00be cup shortening (I use Crisco)\n4 cups warm water\n1 cup sugar\n4 tablespoons molasses\n1 tablespoon salt\n4 cups whole wheat flour\n8 cups white bread flour\nMix \u00bd cup warm water, 2 tsp. sugar, and yeast.  Set aside.  In a large bowl, mix together\nshortening, 4 cups warm water, 1 cup sugar, molasses, and salt.  Add yeast mixture, then\nflours.  Work dough well.  Put in a warm place to raise \u00bd hour.  Knead down.  Let dough raise\nanother 45 minutes.   Knead down.  Let raise another 45 minutes.  Shape into bread loaves.\nPut into greased (sprayed) bread pans.  Should make six small loaves.  Don't make large\nloaves.  Let raise approx. 1\u00bd hours.  Bake 350\u00ba (preheated oven) for about 40 minutes.\nOvernight Buns\nOlive Jacobson\n4 cups water\n2 cups sugar\n1 cup oil\n2 tablespoons salt\n4 beaten eggs\n2 \u00bd packages of yeast\n\u00bc cup water\n1 cup bran\n11 \u00bd cups flour\nBoil 4 cups water, 2 cups sugar, and 1 cup oil together for 5 minutes.   Cool to luke warm.\nAdd 2 Tbsp. salt, 4 beaten eggs, 2 \u00bd packages of yeast dissolved in \u00bc cup water.  Add 1\ncup bran flakes and 11 \u00bd cups flour or enough to make a soft dough.  Let raise in a warm\nplace.  Can be punched down many times.  Form buns in evening.  Cover with cloth and set\non counter overnight.  Bake at 350\u00ba for 10-12 minutes.\nI usually start this mixture at about 4:00 in the afternoon.  It works to start in the morning\nand bake when ready in mid afternoon.  Can be used to make caramel or cinnamon rolls.\nQuick No-Knead Rolls\nKathryn Stanley\n\u00be cup hot water\n\u00bd cup canned milk\n2 packages yeast\n2 tablespoons sugar\n3 \u00bd cups flour\n1 teaspoon salt\nDissolve yeast in water and milk.  Add sugar, 1 \u00bd cups flour, and salt; mix until well mixed.\nAdd 2 cups flour, mix well.  Let set 5 minutes.  Shape into rolls and let raise until double.\nBake at 350\u00ba for 15-20 minutes.  I use these when I make harvest soup or beef stew.  They\nare easy and good, though they are a heavier roll than ones that raise twice.  I double this\nrecipe, it makes enough to fit Grama Stanley's old baking pan that Mom Stanley gave to me,\ndon't  know the size, a little longer than a 9 x 13 pan.", "page": 6, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "7\nBuns\nOlive Jacobson--recipe from her mom, Gladys Nelson\n1 quart milk or 2 c. milk + 2 c. water\n2 packages yeast\n1 teaspoon sugar\n1 cup white sugar\n2 tablespoons salt\n\u00bd cup oil\n5 cups flour\n1 or 2 eggs can be added\n6 cups flour\n1 quart of milk or 2 cups milk and 2 cups water warmed to luke warm.    Dissolve yeast in\nsmall amount of warm water and 1 tsp. sugar.  Add yeast to milk mixture.  Also add 1 cup\nwhite sugar, salt, and oil.  Gradually add 5 cups flour, mixing well.  Let mixture raise until\nbubbly.  (1 or 2 eggs can be added now.)  Add 6 more cups flour.  Mix well and knead.  Let\nraise until doubled.  Punch down dough and let raise again.  Buns can then be formed and\nplaced on cookie sheets.  When doubled in size they should be baked in a 350\u00ba to 375\u00ba oven\nfor 15-17 minutes.    This recipe can be used for making caramel rolls also.\nWhite Bread\nOlive Jacobson--recipe from her mom, Gladys Nelson\n2 cups milk\n3 tablespoons shortening\n4 teaspoons salt\n2 tablespoons sugar\n3 cups water\nflour\n2 packages yeast\n\u00bd cup warm water\n1 teaspoon sugar\nScald milk and pour over shortening, salt, and 2 T sugar.  Add 3 cups water to make mixture\nlukewarm.  Beat in flour to make a thick sponge.  Add yeast dissolved in \u00bd cup warm water\nand 1 tsp. sugar.   Mix well.  Let rest until sponge mixture becomes bubbly, about 20 minutes.\nAdd flour and knead until dough is no longer sticky and is firm.  (Mom didn't give the amount\nof flour.)  Let mixture rest and knead down 2 or 3 times at 20 minute intervals.  Turn into large\ngreased container.  Let raise in warm place until double in size.  Knead down again.  Divide\nthe dough into 5 equal parts, form into loaves and put into greased bread pans.  Let raise until\ndouble in size.  Bake at 375\u00ba for 20 minutes, then turn heat to 350\u00ba and bake 25 minutes\nlonger.\nEasy Caramel Rolls\nMueller Family\n16 frozen cinnamon rolls\n1 cup brown sugar\n\u00bd cup white sugar\n1 stick margarine\n1 cup vanilla ice cream\nMelt sugars, margarine and ice cream in 9 x 13 pan on stovetop, mixing  together.  Arrange\nfrozen rolls in warm sauce.  Preheat oven to 200\u00ba and turn   off.  Let rolls rise in oven until\ndouble in size.  Bake 30 minutes at 350\u00ba.  Cool 5 min. in pan, then invert.  Can be made in\ntwo round cake pans.  We use this sauce for rolls with homemade or bread machine bread\ndough too.", "page": 7, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "8\nDonut Balls\nOlive Jacobson--recipe from her mom, Gladys Nelson\n3 eggs, beaten\n1 cup sugar\n2 cups milk\n2 tablespoons oil\ndash of nutmeg\n4 cups flour with\n    2 tablespoons baking powder,\n     sifted together\nMix ingredients together well.  drop by spoonfuls into hot oil.\nBewitching Blueberry Pancakes\nKim Toney\n2 \u00bd cups flour\n5 teaspoons baking powder\n6 tablespoons sugar\n1 \u00bd teaspoons salt\n2 eggs\n1 \u00bd cups milk\n6 tablespoons oil\n1 cup washed blueberries\nStir all ingredients together and fry on a hot griddle.\nCowpuncher Biscuits\nKim Toney--recipe from her grandma, Gladys Nelson\n2 cups flour\n1 egg\n\u00be cup milk\n2 teaspoons baking powder\n2 tablespoons powdered sugar\n2 tablespoons oil\ndash of salt\nSift dry ingredients.  Mix with milk and egg.  Add oil last.  Bake in muffin tins 25 minutes at\n350\u00ba.  Makes 12.  I use pancake syrup on them.\nGarlic Bubble Bread\nDeb Stanley\n1 loaf frozen white bread dough\n1 egg beaten\n\u00bc teaspoon salt\n\u00bc cup oleo, melted\n1 teaspoon parsley flakes\n\u00bd teaspoon garlic powder or\n     1 tablespoon minced garlic\nThaw dough and cut into walnut size pieces.  Mix the oleo, egg, parsley flakes, salt and garlic.\nDip pieces into this mixture and place in greased loaf pan.   Cover, let rise until double.  Bake\n375\u00ba for 30 minutes.  Cool in pan 10  minutes.  We love the fresh garlic.\nChewy Bread Sticks\nMueller Family\n1 package yeast\n1 \u00bd cups warm water\n1 tablespoon honey\n5 - 5 \u00bd cups flour\nsalt, parmesan cheese, garlic powder or garlic\nsalt", "page": 8, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "9\nChewy Bread Sticks, continued\nDissolve yeast in warm water; add honey.  Add flour gradually; mix together   and knead 10\nminutes.  Heat oven to 200\u00ba, then turn off.  Let dough rise in oven.  Cut  into 32 pieces and roll\ninto 10 inch ropes.  Put on greased cookie sheets, eight to a sheet.  Let rise 15 minutes.  Brush\nwith butter, sprinkle with salt or other seasonings (Our favorites are listed above.  You could\nalso try onion salt, Italian seasonings, sesame or poppy seeds.)  Bake at 400\u00ba for 8-12\nminutes.  Watch for browning on the bottoms.\nCheese Garlic Biscuits\nGreta Jacobson\n2 cups Bisquick\n2/3 cup milk\n\u00bd cup shredded cheddar cheese\n\u00bc cup margarine\n\u00bc teaspoon garlic powder\nHeat oven to 450\u00ba.  Mix Bisquick, milk and cheese until soft dough forms.  Beat vigorously\nfor 30 seconds.  Drop by spoonfuls onto ungreased baking   sheet.  Bake for 8-10 minutes\nuntil golden brown.  Combine margarine and garlic powder.  Brush over warm biscuits before\nremoving from baking sheet.  Serve warm.  Makes 10-12 biscuits.\nFlour Tortillas\nStacy Mueller\n4 cups flour\n2 tsp. salt\n\u00bd cup shortening\n1 cup lukewarm water (or a little more)\nBlend flour, salt, and shortening with pastry blender or forks until shortening is very well\ndistributed.  Add lukewarm water and blend well.  Turn out onto lightly-floured board and\nknead about 50 strokes.  Divide dough into 15 roughly equal sections.  Cover with cloth; rest\nfor at least 15 minutes.  Roll each section  of dough into a very thin \"circle\".  (My circles\nusually aren't very circular.)    Cook on a moderately hot ungreased skillet, turning once.\nIt works well to roll one tortilla while another is cooking, especially if you have a helper.  Your\nskillet should be warm enough to cook one side in about one minute.  You will need to\nexperiment with your cookware and stove to achieve the right combination.  I usually have to\nsacrifice the first one as a \"test tortilla\" and throw it out.  I  like using our heavy cast iron\nskillet.  After cooking one tortilla, put it on a plate and cover with a towel.  Pile rolled tortillas\non top as  they wait to cook and they will get soft and more elastic from the warmth.  You can\ngently tug them even thinner with your  fingers before cooking.\nWrap and store in refrigerator or freeze.  To reheat, pat both sides with water  and warm\ndirectly on the rack  in a 300\u00ba oven for a few minutes.  This will also make the tortillas softer,\nas long as you don't leave them in too long.", "page": 9, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "10\nCorn Fritters\nKathryn Stanley\n2/3 cup flour\n1 teaspoon baking powder\n\u00bd teaspoon salt\n2 teaspoons sugar\n1 tablespoon minced onions\n\u00bc cup butter, melted\n1 (12 oz.) can whole kernel corn\n\u00bd cup milk\n2 eggs, beaten\nHeat pancake griddle as for pancakes.  Sift together flour, baking powder, salt, and sugar.  Mix\ntogether onion, butter, corn, milk, and eggs.  Add flour to corn mixture, beat until smooth.  Use\n\u00bc cup batter for each fritter.  Cook as you would pancakes, and butter as you take them off,\nserve hot.  These are really good with steak, meatloaf, anything!\nBlueberry Muffins\nRichard Jacobson\n1 egg, beaten slightly\n\u00bd cup milk\n\u00bc cup oil\n1 \u00bd cups flour\n\u00bd cup sugar\n2 teaspoons baking powder\n\u00bd teaspoons salt\n1 cup frozen blueberries\nMix egg, milk, and oil.  Sift together flour, sugar, baking powder, and salt.  Add blueberries.\nDo not overmix.  20 stirs should mix flour in.  Grease muffin tins.  Bake at 375\u00ba for 20-25\nminutes.\n\u263a Amy tells us that her dad has been making these muffins every Sunday morning since he\nand Olive got married.  They would eat the entire batch all by themselves.  Now that their kids\nare out of the house, they are back to eating the entire batch again.\nApplesauce Muffins\nEunice Nelson\n1 \u00bd cups sugar\n\u00bd cup margarine, softened\n2 eggs\n2 cups flour\n 1 teaspoon cinnamon\n\u00bd teaspoon baking soda\n\u00bd teaspoon cloves\n\u00bc teaspoon salt\n1 cup applesauce\nIn mixing bowl, cream sugar and butter.  Add eggs, one at a time, beating well after each\naddition.  Combine dry ingredients; add to the creamed mixture alternately with applesauce.\nMix until just combined.  Fill greased muffin cups 2/3 full.  Bake at 350\u00ba for 20-25 minutes.\nMakes about 18 muffins.", "page": 10, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "11\nRhubarb Muffins\nKathryn Stanley\n1 \u00bc cup brown sugar\n\u00bd cup salad oil\n2 teaspoons vanilla\n1 egg\n1 cup buttermilk\n2 \u00bd cups flour\n\u00bd teaspoon salt\n1 teaspoon baking soda\n1 teaspoon baking powder\n2 cups rhubarb, finely diced\n\u00bd cup pecans (I leave nuts out.)\n1 teaspoon cinnamon\n1/3 cup sugar\n1 teaspoon melted butter\nCombine and beat together brown sugar, oil, vanilla, egg, and buttermilk.  Sift together flour,\nsalt, baking soda, and baking powder.  Mix with liquid mixture; add rhubarb and pecans.  Place\nin greased muffin tins and top with mixture of cinnamon, sugar, and butter.  Bake 20 minutes\nat 400\u00ba or until they are brown and spring back when lightly touched.  Let cool slightly and\nremove from muffin pans.  I run my rhubarb through my food processor to dice.\nRaspberry Muffins\nDoLores Kounovsky\nMuffin Batter:\n1 \u00bd cups all purpose flour\n\u00bd cup granulated sugar\n2 teaspoons baking powder\n\u00bc teaspoon salt\n\u00bd teaspoon cinnamon\n1 egg, lightly beaten\n\u00bd cup butter or margarine, melted\n\u00bd cup milk\n1 cup fresh or frozen raspberries,\n      thawed if frozen\n1 teaspoon grated lemon peel (or\n       Realemon juice)\nTopping:\n\u00bd cup finely chopped pecans\n\u00bd cup firmly packed brown sugar\n\u00bc cup all purpose flour\n1 teaspoon ground cinnamon\n1 teaspoon grated lemon peel\n2 tablespoons butter or margarine, melted\nGlaze:\n\u00bd cup confectioners sugar\n1 tablespoon lemon juice\nPreheat oven to 350\u00ba.  Combine flour, granulated sugar, baking powder, salt, and cinnamon in\nmedium mixing bowl.  Make a well in the center of the dry ingredients and add the egg, melted\nbutter, and milk.  Stir just until all ingredients are combined.  Gently stir in raspberries and 1\nteaspoon lemon peel.  Fill each cup of 12 cup paper-lined muffin tins \u00be full with batter.\nCombine topping ingredients, adding butter after other items are mixed together.  Sprinkle\nmixture over the top of each muffin.  Bake 20-25 minutes or until golden brown.  Combine\nglaze ingredients; stir until smooth.  Drizzle over warm muffins.  Yield: 2 dozen muffins.", "page": 11, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "12\nSix Week Bran Muffins\nCarmen & Bill Biddle\n1 - 15 ounce box Bran Flakes cereal\n2 cups honey (3 cups sugar)\n5 cups flour\n5 teaspoons baking soda\n1 teaspoon salt\n4 eggs, beaten\n1 cup oil\n1 quart buttermilk\n2 cups raisins\nMix cereal, sugar-honey, flour, soda, and salt.  Add eggs, oil, and buttermilk.  Store in covered\ncontainer in refrigerator up to 6 weeks.  Bake at 350\u00ba for 12-15 minutes.\nApplesauce Bread\nStacy Mueller\n1 cup unsweetened applesauce\n\u00bc cup butter or margarine, melted\n\u00bc cup liquid honey\n2 large eggs\n1 teaspoon vanilla\n\u00be cup raisins\n2 cups all purpose flour\n\u00bd cup packed brown sugar\n2 teaspoons baking powder\n\u00bd teaspoon salt\n\u00bd teaspoon ground cinnamon\n\u00bd teaspoon grated nutmeg\nWhisk applesauce, butter, honey, eggs, and vanilla in medium bowl until well blended; stir in\nraisins.  Thoroughly mix flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large\nbowl.  Pour liquid mixture over dry ingredients and fold in just until combined; do not\novermix.  Spoon batter into sprayed or greased pan, smoothing it on top.  Bake 50 minutes at\n350\u00ba.     Test with   toothpick.  Cool on rack before slicing.  I sometimes reduce the amount of\nraisins  and add chopped nuts.  This bread is very good when sliced and toasted.   I make my\nown unsweetened applesauce for this recipe:  Warm peeled and chopped apples over medium\nhigh heat in a saucepan until softened.  Mash with potato masher, leaving them a little chunky.\nBlender Banana Nut Bread\nJoyce Mueller\n2 \u00bd cups flour, sifted\n3 teaspoons baking powder\n\u00bd teaspoon salt\n\u00be cup walnuts\n1 cup sugar\n1/3 cup soft butter\n1 egg\n3 small bananas, cut up\n\u00bd cup milk\nIn medium bowl, mix together flour, baking powder, and salt; set aside.  Chop walnuts in\nblender for 10 seconds.  Add to dry ingredients.  Put sugar, butter, egg, bananas, and milk in\nblender; blend for about 15 seconds or until well mixed.  Pour over dry ingredients and mix\nuntil ingredients are well moistened.  Pour batter into greased 9 x 5 loaf pan.  Bake in\npreheated 350\u00ba oven for 1 hour.  Cool on rack.", "page": 12, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "13\nCranberry Bread\nJoyce Mueller--recipe from her sister, DoLores Kounovsky\n2 cups flour\n1 teaspoon baking powder\n\u00bd teaspoon soda\n\u00bd teaspoon salt\nzest and juice of 1 orange or 2 tablespoons\n         Realemon juice\n1 cup sugar\n2 tablespoons melted butter\nwater\n1 egg, well beaten\n1 cup sliced raw cranberries\n\u00bd cup nuts\nSift together flour, baking powder, soda, and salt.  Add sugar.  Put orange juice and zest or\nlemon juice into a one-cup measure.  Add melted butter and enough water to make \u00be cup\nliquid.  Add liquid to dry ingredients and mix well.  Add egg, then cranberries and nuts.  Beat\nwell.  Bake 1 hour at 350\u00ba in a 9 x 5 loaf pan.   Can be made in two small (about 7\u00bd x 3 \u00bd)\nloaf pans--bake 45 minutes.", "page": 13, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "14", "page": 14, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "15\nSoups", "page": 15, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "16", "page": 16, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "17\nCheese & Potato Wild Rice Soup\nKim Toney\n\u00bd cup wild rice, uncooked\n1 \u00bd cups water\n\u00bd pound bacon, cut into pieces\n\u00bc cup chopped onion\n1 quart milk\ncarrot curls\n2 (10 oz.) cans cream of potato soup,\n    diluted with 1 can liquid\n     (\u00bd milk, \u00bd water)\n2 \u00bd cups grated American cheese\nCombine wild rice and water.  Cook over low heat for 45 minutes.  Drain; set aside.  Fry bacon\nand onion.  Drain on towel.  Place soup in large kettle and dilute.  Stir in milk, bacon, onion,\ncheese, and cooled rice.  Stir until cheese is melted.  Garnish with carrot curls.\nCheddar Cheese Soup\nJoyce Mueller--recipe from her sister, DoLores Kounovsky\n1 large onion\n1 cup chopped celery\n\u00bc cup butter or margarine\n\u00bc cup all purpose flour\n\u00be teaspoon dry mustard\n2 teaspoons Worcestershire sauce\n2 cups chicken broth\n2 medium carrots, chopped (1 cup)\n2 large potatoes, pared & cubed (3 c.)\n3 cups milk\n3 cups shredded sharp cheddar cheese\n     (12 ounces)\n\u00bc teaspoon pepper\nsalt (optional)\n\u00bd pound kielbasa sausage (optional)\nSaut\u00e9 onion and celery in butter in kettle 3 minutes or until soft.  Stir in flour, mustard and\nWorcestershire sauce.  Cook, stirring, 2 minutes or until vegetables are evenly coated and\nmixture is bubbly.  Stir in broth, carrots, and potatoes.  Optional: add kielbasa sausage cut into\n\u00bc\" slices, if you wish.  Bring to boiling.  Lower heat; cover; simmer, stirring occasionally, 25\nminutes or until potatoes  and carrots are tender.  Add milk.  Cook over medium heat until\nALMOST boiling; do not boil.  Reduce heat to low; stir in cheese until melted.  Add pepper\nand salt, if you wish.  Ladle into soup tureen or heated soup bowls.  Garnish  with extra\ncheese.\nGarden Potato Chowder\nKim Toney\n4 cups potato slices\n\u00bd cup carrot slices\n\u00bd cup celery slices\n\u00bc cup chopped onion\n1 \u00bd cups water\n1 chicken bouillon cube\npepper\n1 cup milk\n2 tablespoons flour\n8 ounces Velveeta\nIn a large saucepan, combine vegetables, water, bouillon cube, pepper; bring to   a boil.\nReduce heat, cover, simmer 12-15 minutes until vegetables are tender.  Gradually add milk to\nflour, stirring until blended.  Add flour to vegetables, stirring constantly until mixture boils and\nthickens.  Add Velveeta and heat until cheese is melted and chowder is hot.", "page": 17, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "18\nCheddar Cheese Beer Soup\nGary Nelson\n\u00bc cup butter or margarine\n\u00bd cup thinly sliced celery\n\u00bd cup diced carrots\n\u00bd cup chopped onion\n\u00bd cup all purpose flour\n\u00bd teaspoon dry mustard\n\u00bc teaspoon thyme leaves\n4 cups chicken stock or regular canned\n      chicken broth\n1 \u00bd cups (6 oz.) shredded sharp cheddar\n       cheese\n2 tablespoons grated parmesan cheese\n1 can (12 oz.) beer\nsalt\npepper\nIn 3-quart pan, melt butter over medium heat.  Add celery, carrots, and onion; cook, stirring\noccasionally, until onion is soft (about 10 min.).  Stir in flour, mustard, and thyme and cook for\none minute.  Gradually add stock.  Bring to a boil over medium-high heat, stirring often; reduce\nheat, cover, and simmer, stirring occasionally, until vegetables are tender (12-15 minutes).  Stir\nin cheddar and parmesan cheeses; when melted, add beer.  Heat until steaming.  Season to taste\nwith salt and pepper.  Serve with pretzels.  Makes 4-6 servings.\nCream of Mushroom Soup\nTricia Diehl\n\u00bc cup butter\n\u00be cup chopped green onions\n2 cups chopped mushrooms\n2 tablespoons flour\n1 cup half and half\n1 cup chicken broth\n\u00bc teaspoon salt\n1/8 teaspoon pepper\nIn a large skillet, cook green onions in butter over low heat for 5 minutes.  Add mushrooms and\ncook 2 minutes.  Add flour and cook 3 minutes.  Remove pan from heat; add chicken broth and\nhalf and half with whisk.  Bring soup to a boil over moderate heat.  Simmer, stirring, for 5\nminutes.  Add salt and pepper.\nKnephla Soup\nMueller Family\n3-4 medium potatoes\n2-3 bay leaves\n2 cups flour\n1 tablespoon (or less) salt\n1 \u00bc cups water\n2-3 cups milk\n1 medium onion\n\u00bc cup butter or margarine\nPeel and dice potatoes.  Place in large kettle; add bay leaves and enough water to cover.  Bring\nto a boil, cooking until potatoes are soft, about 15 minutes.  Meanwhile, mix flour, salt, and\nwater to form a soft dough.  Knead slightly, adding more flour as necessary to make dough\nmanageable.  Roll dough out flat and cut knephlas with a pizza cutter, or form ropes of dough\nabout as thick as your thumb, press flat, and snip off short pieces with kitchen scissors.  Once\npotatoes are cooked, stir in knephlas; boil 5 minutes.  You may need to add  more water.\nKnephlas should float when done.  Add milk and heat until warm.  Fry chopped onion in\nbutter until golden brown; do not overcook.  Mix onions into warm soup; serve.  Add salt and\npepper to taste.", "page": 18, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "19\nKnoepfla Soup\nDeb Stanley\nRaw potatoes, diced\ncelery & carrots, diced\n3 quarts water\n1 large can chicken broth\n4 tablespoons chicken base\n4 tablespoons butter\n2 cups cream\n1 medium onion, diced\n2 cans cream of chicken soup\n3 cups flour\n2 eggs\n1 cup milk\n1 teaspoon salt\n1 teaspoon baking powder\nCombine water, broth, potatoes, onion, celery, carrot, chicken base.  Mix   together flour, eggs,\nmilk, salt, and baking powder for knoepflas.  When water   is boiling and potatoes have\nsoftened, snip knoepfla dough in boiling water.  Cook 15 minutes.  Add cream, cream of\nchicken soup, and butter.  Very good.\nKnefla Soup\nDyVonne Nelson\n6 potatoes, peeled & cut into bite size\n2 onions, chopped\n1 carrot, pared and sliced\n1 stalk celery, sliced\n4 chicken bouillon cubes\n1 tablespoon parsley flakes\n5 cups water\n1 teaspoon salt\npepper\n1/3 cup butter\n1 (13 oz.) can evaporated milk\nCombine all ingredients but milk in large kettle and simmer until vegetables are tender.  Add\nknefla.  Simmer 30 minutes.  Add evaporated milk just before serving.\nKnefla:\n2 cups flour\n1 egg\n1 teaspoon salt\n1 cup milk\nMix and form into long strips.  Cut dough in small pieces.", "page": 19, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "20\nCreamy Potato Bisque\nGary Nelson\nJust by adding or switching a few ingredients, you can turn this creamy potato soup into a fresh\nmushroom-potato variation or an elegant shrimp, crab, or clam bisque.\n6 tablespoons butter or margarine\n1 large onion, chopped\n1 cup chopped celery, including some leaves\n4 cups peeled, diced thin-skinned potatoes\n\u00bc cup finely chopped parsley\nAbout \u00bd teaspoon salt\nAbout \u00bc teaspoon pepper\n4 cups chicken stock or reg. strength canned\n       chicken broth\n4 cups milk\n3 tablespoons cornstarch\n\u00bc cup water\nFinely chopped parsley\nIn a 5 to 6-quart pan, melt 4 tablespoons butter over medium heat.  Add onion and celery and\ncook, stirring occasionally, until onion is very soft (about 15 minutes).  Add potatoes, \u00bc cup\nparsley, salt, pepper, and stock.  Bring to a boil over high heat; reduce heat, cover, and simmer\nuntil potatoes are tender (about 30 minutes).  Stir in milk and heat, covered, until steaming.  Do\nnot boil.  Stir together cornstarch and water and add to soup.  Continue cooking and stirring\nuntil soup boils and thickens.  Season to taste with more salt and pepper, if desired.  Just\nbefore serving, pour in soup tureen, floating remaining 2 tablespoons butter on top, and\nsprinkle with parsley.  Makes 6-8 servings.\nMushroom and Potato Bisque: Follow directions for Creamy Potato Bisque, but stir in\n\u00bd pound sliced mushrooms with stock.\nShrimp Bisque: Follow directions for Creamy Potato Bisque, but stir in 1 \u00bc pounds small\ncooked shrimp or 2 packages (12 oz. each) frozen cooked shrimp, partially thawed, just before\nadding cornstarch mixture.\nClam Bisque: Follow directions for Creamy Potato Bisque, adding 1 bay leaf with salt and\npepper.  Stir in 1 pound of crabmeat just before adding cornstarch mixture.\nMinced Clam Bisque: Follow directions for Creamy Potato Bisque, but omit the 4\ntablespoons butter.  Instead, use 5 slices bacon, cut into 1-inch pieces.  Cook bacon in pan over\nmedium heat until limp (about 5 minutes).  Spoon off and discard all but 3 tablespoons of the\ndrippings.  Add onion and celery and cook as directed.  Stir in 4 cans (6 \u00bd oz. each) minced\nclams and their liquid just before adding milk.", "page": 20, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "21\nBlack Bean Soup\nAlice Sullivan\n1 cup dry black beans\n6 cups either chicken or beef stock\n\u00bc cup oil\n1 cup chopped celery\n1 cup chopped onion\n2 cloves garlic, crushed\n1/3 cup uncooked brown rice\n1/8 teaspoon cayenne pepper\n1 bay leaf\n1 teaspoon salt\n2-4 pepper corns\n2 whole cloves\n \u00bd cup powdered milk\nSoak beans overnight.  Drain and cook with 6 cups stock until tender, about 2 hours.  In large\nDutch oven, heat oil; saut\u00e9 celery, onion, and garlic until soft.  Add rice and saut\u00e9 2-3 minutes\nlonger.  Stir in 1 cup of stock from beans.  Add beans and rest of liquid in which they were\ncooked.  Add remaining ingredients except milk.  Cook 1-2 hours.  Blend milk with  \u00bd cup\nsoup broth; add mixture to soup.  Serve garnished with chopped green onion and lime slices,\nif desired.  4-6 servings.", "page": 21, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "22", "page": 22, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "23\nVegetables", "page": 23, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "24", "page": 24, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "25\nSweet Potato Casserole\nJoan Nelson\n3 cups canned sweet potatoes\n\u00bd cup milk\n2 eggs\n\u00bd cup butter\n\u00bd cup sugar\nTopping:\n1 cup brown sugar\n\u00bd cup flour\n1/3 cup butter\n1 cup pecans\nMix topping ingredients in a small bowl; set aside.  Mix all other ingredients with blender (or\nwith hand mixer on high) until smooth.  Spread in greased 9 x 13 baking dish.  Bake at 350\u00ba\nfor 35 minutes.  Remove and stir.  Then sprinkle topping over and bake for an additional\n10 minutes.   \nSouthern Sweet Potatoes\nKim Toney\n\u00bc cup butter\n\u00be cup sugar\n\u00be cup brown sugar\n2 eggs\n\u00bd cup whipping cream\n3 cups grated sweet potatoes (raw)\nCream butter and sugars, add eggs and beat well.  Combine with cream and sweet potatoes.\nPour in greased 2 quart casserole.  Bake at 350\u00ba uncovered   for 1 hour.\nReady Ahead Potatoes\nEunice Nelson\n4 pounds potatoes (12 medium)\n1 (8 oz.) package cream cheese,\n    softened\n1 cup dairy sour cream\n2 teaspoons salt\n1/8 teaspoon pepper\n1 clove garlic, crushed\n\u00bc cup chopped chives  (may use pink\n         and green salad onions)\n\u00bd teaspoon paprika\n1 tablespoon butter\nCook potatoes in boiling, salted water until tender.  Mash potatoes with electric mixer.  Add\ncream cheese, sour cream, salt, pepper, and garlic.  Beat at high speed until smooth and light.\nStir in chopped chives.  Spoon into a lightly greased 10-cup baking dish, sprinkle with paprika.\nDot with butter.  Bake at 350\u00ba for 30 minutes until golden and heated through.\nBuffet Potatoes\nKim Toney\n4 medium size baking potatoes\n3 tablespoons butter\nsalt and pepper\n\u00bd cup grated process American cheese\n\u00bd cup light cream or whole milk\nPeel potatoes; cut lengthwise in strips like french fries.  Place in greased baking dish.  dot\npotatoes with butter, salt, and pepper, and cheese.  Pour cream over all.  Cover with\naluminum foil and bake at 425\u00ba for 40-45 minutes.", "page": 25, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "26\nCalico Beans\nDeb Stanley\n\u00bd pound ground beef, browned and\n       drained\n\u00bd pound bacon, cubed and browned\n\u00bd cup catsup\n1 teaspoon salt\n2 teaspoons vinegar\n1 can butter beans\n1 can pork and beans\n1 can kidney beans\n\u00be cup brown sugar\n1 teaspoon mustard\nMix well.  Bake at 350\u00ba for 40-60 minutes.  Can omit hamburger and use more bacon.  I use\ncrock pot sometimes--takes 2 hours.\nCarrot Casserole\nDyVonne Nelson\n1 package or 4-5 cups frozen carrots\n   or 4 cups cooked carrots\nVelveeta cheese, shredded\n1/3 pound oleo or butter\n1 large onion, grated\npotato chips\nCook carrots; saut\u00e9 onion in butter; shred cheese.  Alternately place carrots, onions, and cheese\nin layers in casserole, ending with cheese.  Top with potato chips.  Bake 30 minutes in 325\u00ba\noven.\nCalifornia Blend Vegetables\nEunice Nelson\nCalifornia Blend vegetables\nVelveeta cheese\n1 bag crushed Ritz crackers\n\u00bc cup butter\nPrecook vegetables.  Put in greased casserole.  Add a layer of Velveeta cheese over vegetables\nand crushed crackers.  Drizzle with butter.  Bake at 350\u00ba until cheese melts, about 15 min.\nGreen & Gold Casserole\nKathryn Stanley\n2 pounds zucchini\n\u00bd teaspoon salt\n\u00bd cup water\n2 eggs, beaten\n\u00bc teaspoon pepper\n1 teaspoon grated onion\n1 (12 oz.) can whole corn\n\u00bc pound shredded cheddar cheese\nSlice zucchini in \u00bc\" pieces; place in pan with salt and water.  Cover; boil for 10 minutes; drain\nwell and mash.  Mix eggs, pepper, and onion; add to mashed zucchini.  Pour in corn and\ncheese.  Top with more cheese and bake at 350\u00ba for 30-40 minutes.  This goes with any kind\nof meat, even my kids like it.", "page": 26, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "27\nScalloped Corn\nJill Kounovsky\n22 saltine crackers\n1 egg\n1 cup milk\n\u00bd teaspoon minced dried onion\n\u00bc teaspoon salt\ndash pepper\n1 (17 oz.) can cream-style corn\n1 tablespoon butter\nPut crackers into a plastic bag and crush with a rolling pin.  In casserole dish, beat egg with\nfork.  Stir in milk, onion, salt, and pepper.  Measure 2/3 cup of the cracker crumbs and add to\nmilk mixture.  Put rest of crackers aside.  Add corn to milk mixture.  Put butter into a skillet;\nmelt on low heat.  Pour over crumbs in bowl and stir to mix well.  Sprinkle crumbs over corn\nmixture.  Bake for 1 hour at 350\u00ba.\nPea Casserole\nDyVonne Nelson\n\u00bd cup butter\n\u00bd cup onions\n\u00bd cup celery\n\u00bd cup green pepper (optional)\n1 bag frozen peas\n1 can cream of mushroom soup\npimento\n1 can water chestnuts\nSaut\u00e9 butter, onions, celery, and green peppers.  Add peas--mushroom soup placed on top--\npimento and water chestnuts.  Bake \u00bd hour, covered.  Then stir gently and bake an\nadditional \u00bd hour, uncovered.", "page": 27, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "28", "page": 28, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "29\nSalads", "page": 29, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "30", "page": 30, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "31\nCranberry Salad\nOlive Jacobson\n1 pound frozen cranberries\n1 cup sugar\n1 cup crushed pineapple, well drained\n1 pound miniature marshmallows\n\u00bd pint whipped cream\nGrind cranberries.  Add sugar and pineapple; let stand for one hour.  Add marshmallows; let\nstand several hours or overnight.  Add whipped cream, mix together and serve.  Looks pretty\nin a crystal bowl.\nFresh Cranberry Salad\nEunice Nelson\n1 package (12 oz.) fresh cranberries\n1 \u00bd cups sugar\n3 cups boiling water\n3 packages (3 oz. each) orange jello\n2 cans mandarin oranges, drained and cut in\n       small pieces\n1 cup chopped walnuts or pecans\n1 can crushed pineapple, undrained\nGrind cranberries in food grinder, stir in the sugar to blend.  Set aside.  Dissolve gelatin in\nwater; cool until mixture begins to thicken.  Add to cranberry mixture.  Add oranges, nuts, and\npineapple.  Stir well; pour into lightly oiled 8-cup mold.  Chill overnight.  Unmold and serve\non a plate of crisp greens.  16 servings.\nJello Cranberry Mold\nJoyce Mueller\n1 (3 oz.) package jello, any red flavor\n1 cup boiling water\n\u00be cup canned pineapple juice\n1 can (8 oz.) whole berry cranberry sauce\n1 cup diced apples or celery\n1/3 cup coarsely chopped nuts\nDissolve gelatin in boiling water.  Add pineapple juice and cranberries.  Chill until slightly\nthickened.  Stir in remaining ingredients.  Pour into 4-cup mold or individual molds.  Chill until\nfirm.  Unmold.  Makes 3 \u00bd cups or 10 relish servings.  Recipe may be doubled; use only 1 cup\ncanned pineapple juice.\nCranberry Peach Mold\nOlive Jacobson\n1 cup jellied cranberry sauce\n1 package raspberry gelatin\n1 \u00bd cups boiling water\n1 package lemon gelatin\n\u00bd cup water\n2 cups sliced canned peaches\n1 cup dairy sour cream\nMash cranberry sauce; add raspberry gelatin.  Pour 1 \u00bd cups boiling water over to dissolve the\ngelatin.  Pour into a 5 \u00bd cup mold; chill until almost set.  Dissolve lemon gelatin in \u00bd cup\nboiling water.  Drain peaches, reserving \u00bd cup syrup; add syrup to gelatin.  Stir in sour cream.\nChill until partially set;  add peaches; pour over raspberry layer.  Chill till firm.", "page": 31, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "32\nRed Hot Salad\nJoan Nelson\n1 package unflavored gelatin\n2 packages red jello\n2 cans applesauce\n\u00bd cup red hots\n2 cups 7 Up\nMix jello powders, applesauce, and red hots together in sauce pan.  Bring to a boil over low\nheat.  Pour into glass 9 x 13 serving dish and carefully add 7 Up.  Place in refrigerator until set.\nStrawberry Nut Salad\nAlice Sullivan\n2 small (or 1 large) pkg. strawberry gelatin\n1 cup boiling water\n2 packages frozen sliced strawberries\n3 bananas, mashed\n1 (No. 2) can crushed pineapple, drained\n1 cup broken walnuts\n1 pint sour cream (I don't use this much.)\nTopping:\n1/3 cup sugar\n2 tablespoons flour\n2 tablespoons butter\n2 beaten eggs\n1 cup pineapple juice\n1 cup heavy cream or 1 pkg. Dream Whip\nDissolve jello in hot water; stir in thawed strawberries and juice, pineapple, banana and nuts.\nPour \u00bd mixture in 9 x 13 pan or large mold; refrigerate until firm, about 1 \u00bd hours.  Spread\nwith sour cream, then spoon gently the remaining mixture and refrigerate.  For topping,\ncombine sugar, flour, and egg; stir in pineapple juice.  Cook over low heat, stirring constantly\nuntil thick; remove from heat.  Add butter and cool.  Then fold in the cream that has been\nwhipped (or the Dream Whip prepared according to package directions).  Can be put on jello\nsalad ahead of time.  Optional:  Top with shredded mild cheddar cheese.\nTaffy Apple Salad\nEunice Nelson\n1 (20 oz.) can pineapple chunks\n2 cups tiny marshmallows\n\u00bd cup sugar\n1 tablespoon flour\n2 tablespoons vinegar\n1 beaten egg\n6-7 cups cubed, cored apples\n1 (8 oz.) container cool whip\n1 (10 oz.) jar maraschino cherries, drained and\n     halved\n1 cup peanuts\nDrain pineapple, reserving juice.  In large bowl, stir together pineapple chunks and\nmarshmallows; cover and chill for up to 24 hours.  For dressing, in a small saucepan stir\ntogether the sugar, flour, reserved pineapple juice, vinegar, and egg.  Cook and stir over\nmedium heat, just until mixture bubbles.  Reduce heat; cook and stir for 2 minutes more.\nTransfer the mixture to a small bowl.  Cover and chill.  To serve, add chilled dressing and\napples, cool whip, cherries, and peanuts to marshmallow mixture; stir to mix well.", "page": 32, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "33\nFour Fruit Compote\nOlive Jacobson\n1 (20 oz.) can pineapple chunks\n\u00bd cup sugar\n2 tablespoons cornstarch\n1 tablespoon lemon juice\n1/3 cup orange juice\n1 can mandarin oranges, drained\n2 yellow apples, unpeeled and cut into pieces\n2 red apples, unpeeled and cut into pieces\n2-3 bananas\n1 cup red grapes\nDrain pineapple chunks, reserving \u00be cup juice.  In a saucepan combine sugar and cornstarch.\nAdd reserved pineapple juice, lemon juice, and orange juice.  Cook and stir over medium heat\nuntil thick and bubbly.  Cook one minute longer.  Remove from heat and set aside.  In a bowl\ncombine pineapple chunks, mandarin oranges, apples, bananas, and grapes.  Pour warm sauce\nover the fruit.  Stir gently to coat.  Cover and refrigerate.\nBanana Dressing\nJoan Nelson\n2 old bananas\n1 cup sour cream\n4 tablespoons brown sugar\n1 \u00bd teaspoons lemon juice\nBlend ingredients on medium until smooth.  Toss over chopped fruit for a delicious salad.\nMakes 2 cups.\nCherry Salad Supreme\nKathryn Stanley\n1 (3 oz.) package lemon jello\n1 (3 oz.) package raspberry jello\n2 cups boiling water\n1 (21 oz.) can cherry pie filling\n1 (3 oz.) package cream cheese\n1/3 cup mayonnaise (not salad dressing)\n1 (8\u00be oz.) can crushed pineapple\n\u00bd cup cream\n1 cup miniature marshmallows\nchopped pecans (optional)\nDissolve raspberry jello in 1 cup boiling water; stir in pie filling.  Turn into 9 x 9 x 2 dish.\nChill until partially set.  Dissolve lemon jello in 1 cup boiling water.  Beat together cream\ncheese and mayonnaise;  gradually add lemon jello.  Stir in undrained pineapple.  Whip cream;\nfold into lemon mixture with marshmallows.  Spread on top of cherry layer, sprinkle with\nchopped pecans, if desired.  (My family likes it better without the marshmallows and nuts.)\nCherry Salad\nJoyce Mueller\n2 cans cherry pie filling\n2 small boxes cherry jello\n2 cups boiling water\n1 cup chopped apple, unpeeled\n\u00bd cup diced celery\n\u00bd cup coarsely chopped walnuts\nDissolve jello in boiling water.  Add pie filling, apples, celery, and walnuts.  Stir well.  Chill at\nleast 3 hours before serving.", "page": 33, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "34\nBanana and Peanut Salad\nAlice Sullivan\nDressing:\n1 tablespoon vinegar\n\u00bd cup water\n2 tablespoons flour\n\u00bd cup sugar\n1 tablespoon butter\n2 egg yolks\n3 cold bananas\n1 cup Spanish peanuts\n    or chopped blanched peanuts\nMake dressing before hand and refrigerate.  Mix vinegar, water, flour, and sugar well.  Add\nrounded tablespoon of butter.  Cook over low heat until it begins to thicken.  Pour beaten egg\nyolks slowly into mixture and continue cooking until thick and creamy.  Cool and refrigerate.\nHave ready cold bananas and peanuts.  Peel and dice bananas.  In a cold bowl, put layer of\nbananas, layer of nuts, layer of dressing, layering until all ingredients are used.  Chill \u00bd hour,\nserve cold with cold or hot meat dishes.\nSalami-Mac Salad\nCarmen & Bill Biddle\n1 (7 \u00bd oz.) Kraft mac & cheese dinner\n\u00bd pound salami or summer sausage, chopped\n\u00bd cup coarsely chopped dill pickle\n2 tablespoons finely chopped onion\n\u00bd teaspoon salt\ndash of pepper\n\u00bd cup Kraft real mayonnaise\nPrepare dinner as directed on package.  Add remaining ingredients.  Mix lightly; chill.  Add\nadditional mayonnaise before serving.  4-6 servings.\nPasta Salad\nDoLores Kounovsky\n12 oz. rotini (curly roni)\nAny or all of the following:\n2 tablespoons chopped onion\nBroccoli flowerettes, cooked\nGreen, red, or yellow pepper, cut in pieces\n\u00bc cup sliced olives\nCreamy Italian dressing\n1 tomato, cut in wedges\nsliced mushrooms\n8 oz. mozzarella cheese, cubed\nsliced pepperoni\nsalt & pepper to taste\nCook rotini according to package directions.  Drain; rinse with cold water to cool.  Toss with\nany or all of the other ingredients listed.  Add Creamy Italian dressing to taste.  Refrigerate for\nseveral hours.  Serve with additional Italian dressing.", "page": 34, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "35\nMacaroni & Shrimp Salad\nAmy Jacobson\n3 cups macaroni, cooked\n3 cups chopped ham pieces\n\u00bd cup chopped onion\n1 cup chopped celery\n1 cup chopped green peppers\n1 can small cocktail shrimp\n1 cup mayo\n1 tablespoon lemon juice\ndash salt and pepper\nMix macaroni, ham, onion, celery, green pepper, and shrimp.  Add mayo mixed with lemon\njuice and salt & pepper.\nShrimp Salad\nGary Nelson\n1 package lemon jello\n1 cup hot water\n1 (8 oz.) can tomato sauce\n1 tablespoon vinegar\nsalt and pepper to taste\n3-4 green onions, chopped\n\u00be cup celery, chopped\n1 can shrimp\nMake like jello and add the other ingredients.  Put in individual cups or small bowl.\nSpring Salad\nDeb Stanley\n2 cups dry macaroni, any kind/shape, boiled,\n      rinsed, and chilled\n3 diced carrots\ndiced celery\nmedium green pepper, diced\ncucumber, diced\nDressing:\n1 cup mayonnaise (not salad dressing)\n\u00bc cup vinegar\n\u00bd cup sugar\n\u00bd teaspoon salt\n\u00bd teaspoon pepper\n\u00bd can (7 oz.) sweetened condensed milk\nThis can be made in large batches by doubling sauce.  I like to use balsamic vinegar for a little\ndifferent flavor.  Sauce keeps well in refrigerator when not mixed on pasta.  I like to use\nbroccoli and cauliflower too in larger batches.\nBroccoli Delight Salad\nOlive Jacobson\n1 large fresh broccoli, cut in pieces (4-5 cups)\n1 cup raisins\n\u00bc cup diced red onion\n10 strips bacon, fried and crumbled\n1 cup sunflower seeds\nDressing:\n3-4 tablespoons sugar or Equal\n1 tablespoon vinegar\n\u00bd cup lite mayonnaise or creamy dressing\nPut washed, well drained broccoli pieces in large glass bowl.  Add raisins, onion, bacon, and\nsunflower seeds.  Mix together dressing ingredients.  Pour over salad.  Yield: 6 servings.", "page": 35, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "36\nFiesta Salad\nCurt & Karla Stanley Family\n1 (16 oz.) can whole kernel corn\n2 tomatoes, peeled and diced or 1 can whole\n       tomatoes, drained well and diced\n\u00bd cup sliced ripe olives\n\u00bc cup diced green pepper\n1 small onion, chopped fine\nDressing:\n2 tablespoons taco seasoning mix\n\u00bc cup water\n\u00bc cup oil\n\u00bc cup vinegar\nPour dressing over vegetables and toss.  Chill several hours or overnight, stirring occasionally.\nCarrot Salad\nAlice Sullivan\n2 pounds carrots, cut in 1/3\" thick rounds\n1 large onion, diced\n1 large green pepper, diced\n1 (10 \u00be oz.) can tomato soup\n1 cup sugar\n\u00be cup vinegar\n1 cup vegetable oil\n1 teaspoon salt\n\u00bd teaspoon ground pepper\n1 teaspoon dry mustard\nBring carrots to boil in salted water; boil 5 minutes.  Drain; cool.  Add onions and green\npepper.  Combine soup, sugar, vinegar, oil, salt, pepper, and mustard.  Pour over carrots.\nRefrigerate 24 hours.  Yield: 12 servings.\nFrench Dressing\nJoyce Mueller\n1 cup salad oil\n\u00be cup sugar\n1 cup catsup\n1 teaspoon paprika\n1 teaspoon salt\n1 tablespoon chopped onion\n1/3 cup vinegar\nCombine ingredients in blender for about 2 minutes.\nThousand Island Dressing\nOlive Jacobson & Carmen Biddle\n1 cup mayonnaise\n2 tablespoons chili sauce\n2 tablespoons chopped stuffed olives\n3 chopped hard boiled eggs\n\u00bd teaspoon paprika\nMix well and store in jar in refrigerator.", "page": 36, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "37\nChinese Cabbage Salad\nCurt & Karla Stanley Family\n1 medium head Chinese cabbage, chopped\n5 green onions, chopped\n\u00bd stick butter\n2 packages ramen noodles, crushed (no\nspices)\n\u00bd cup sesame seeds\n\u00bd cup slivered almonds\nDressing:\n\u00bd cup salad oil\n3 tablespoons honey\n3 tablespoons soy sauce\n\u00bd cup wine vinegar\nBrown together butter, crushed noodles, sesame seeds, and almonds, stirring constantly.  Drain\non paper towel and chill.  Toss together just before serving.\nTaco Salad\nStacy Mueller\n1 pound hamburger\n\u00bd envelope taco seasoning\n1 cup salsa\nShredded cheese (cheddar, colby-jack, etc.)\n1 medium head lettuce\ntortilla corn chips\nBrown and drain hamburger.  Mix in \u00bd envelope dry taco seasoning, then add about 1 cup\nsalsa.  Allow mixture to cool.  Shred or cut lettuce into bite-size pieces.  Crush chips into\nsmaller pieces, reserving enough \"perfect\" chips to arrange around the edge of your bowl.  Mix\nmeat mixture, lettuce, and cheese close to serving time.  The amount of cheese used can vary\naccording to your taste.  I reserve 1/3 to \u00bd cup of the cheese to garnish the top of the salad.\nJust before serving, mix in crushed chips.  Tuck the perfect chips in around the edge of the\nbowl and sprinkle top with cheese.\nNotes:  You may choose to add other favorite taco ingredients such as olives.  (I don't like\nolives.)  The cheese should not be finely shredded for best results.  This dish is best served\nand eaten all in one sitting as the chips will get soggy and the lettuce may wilt slightly.  If you\nwon't be able to eat it all at once, only mix together as much as you can eat.  If taking salad\naway from home, mix lettuce and chips in once you get to your destination, if possible.", "page": 37, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "38", "page": 38, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "39\nMain Dishes", "page": 39, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "40", "page": 40, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "41\nBreakfast Casserole\nDoLores Kounovsky\n9 x 9 pan\n9 x 13 pan\n6\n12 ounces\n1 \u00bd cups\n1 teaspoon\n1 cup (4 oz.)\n1 \u00bd cups\n9\n16 ounces\n1 \u00be cup\n1 \u00bd teaspoons\n1 \u00bd cups (6 oz.)\n2 \u00bd to 3 cups\nEggs\nSausage, browned\nMilk\nDry mustard\nGrated cheddar cheese\nFrozen hash brown potatoes\nChopped or minced onion, to taste\nSalt & pepper, to taste\nSpread hash brown potatoes in bottom of baking dish.  Mix remaining ingredients well and\npour over potatoes.  This may be mixed up the night before; covered, and stored in refrigerator\novernight.  Bake at 350\u00ba for 1 hour.\nQuiche Lorraine\nDeb Stanley\n1 pie shell\n8 slices bacon, crisply cooked and drained\n4 eggs\n1 \u00bd cups milk\n\u00bd teaspoon salt\n2 cups shredded Swiss cheese\n2 tablespoons flour\n3 slices bacon for bacon curls\nsprigs of parsley\nHeat oven to 350\u00ba.  Combine eggs, milk, and seasoning.  Mix well.  Toss cheese and add flour.\nAdd cheese mixture and bacon to egg mixture.  Pour into pie shell.  Bake at 350\u00ba for 40-45\nminutes.  Bacon curls:  cook 3 slices bacon until almost crispy.  Roll each slice around tines of\nfork to make curls.  Drain on absorbent paper.  Arrange with sprigs of parsley in center of\nquiche.\nQuiche Lorraine\nDyVonne Nelson\n1 deep dish frozen pie shell, thawed\n1 cup grated Swiss cheese\n\u00be pound browned ground beef (bacon or\n     ham)\n\u00bc cup chopped onion\n1 small can mushrooms\n4 eggs\n1 pint whipping cream\nBeat eggs together;  add whipping cream.  Pour over other ingredients in pie shell (there may\nbe a little extra).  Bake at 425\u00ba for 45 minutes.", "page": 41, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "42\nBacon & Cheese Oven Omelet\nEunice Nelson\n6 slices bacon, cooked, drained, and chopped\n6 slices cheese\n8 eggs, beaten\n1 cup milk\n\u00bd teaspoon salt\n\u00bc teaspoon pepper\nArrange cheese slices to cover bottom of a buttered 9\" pie pan.  Beat together eggs, milk, salt,\nand pepper with a fork.  Add crumbled bacon and mix.  Pour over cheese.  Bake, uncovered,\nat 350\u00ba for 40 minutes.  Let stand 5 minutes before cutting.  Serves 3 or 4.\nEgg Casserole\nDyVonne Nelson\n12 eggs\n4 cups milk\n10 oz. Kraft American sharp cheese, shredded\n1 box Catherine Clark herb seasoned croutons\n1 cup finely chopped ham or bacon bits\nUse 2 \u00bd quart casserole or 9 x 13 pan.  Mix cheese and ham.  Put croutons in buttered dish.\nAdd ham and cheese.  Beat eggs and milk together.  Pour over other ingredients and let set in\nrefrigerator overnight.  Bake at 350\u00ba for one hour or so.  Let set 10 minutes before serving.\nEggs Benedict\nJill Kounovsky\nEnglish muffins\nCanadian bacon or ham\n4 eggs\nHollandaise Sauce (see next recipe)\nSplit 2 English muffins and place in baking sheet with 8 slices of ham.  Bake at 350\u00ba for 10-\n15 minutes.  Poach 4 eggs and keep warm while making Hollandaise Sauce.  Pour sauce over\nEnglish muffin, ham, and poached egg.\nHollandaise Sauce\nJill Kounovsky\n\u00bd cup butter\n1 tablespoon lemon juice\n1 tablespoon water\n3 egg yolks, slightly beaten\nPlace butter in 2-cup measure.  Microwave for 1 minute to 1 minute, 15 seconds or until\npartially melted.  Stir until completely melted.  Add lemon juice and water.  Gradually beat in\negg yolks with fork.  Microwave uncovered for 45 seconds; stir.  Microwave uncovered 30\nseconds to 1 minute longer, stirring every 15 seconds until thickened.  Do not overcook or\nsauce will curdle.  Cover and refrigerate remaining sauce.", "page": 42, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "43\nOven Porcupine Meatballs\nDeb Stanley\n1 pound ground beef\n\u00bd cup uncooked regular rice\n\u00bd cup water\n1/3 cup chopped onions\n1 teaspoon salt\n\u00bd teaspoon celery salt\n1/8 teaspoon garlic powder\n1/8 teaspoon black pepper\n1 can (15 oz.) tomato sauce\n1 cup water\n2 teaspoons Worcestershire sauce\nHeat oven to 350\u00ba.  Mix meat, rice, \u00bd cup water, onion, salts, garlic powder, and pepper.\nShape mixture into meatballs.  Place meatballs in ungreased, 8 x 8 x 2  baking dish.  Stir\ntogether remaining ingredients.  Pour over meatballs.  Cover with aluminum foil.  Bake 45\nminutes; uncover and bake 15 minutes longer.\nNo-Fry Barbecue Beef Meatballs\nKim Toney\nMeatballs:\n2 \u00bd-3 pounds hamburger\n2 slices bread, crumbed\n\u00bc cup crushed soda crackers\n\u00bc cup milk\n2 eggs\n1 tablespoon soy sauce\n\u00bc cup crushed bacon (beef)\n1 teaspoon salt\n\u00bc teaspoon pepper\n1 medium onion, chopped\n1 (4 oz.) can mushrooms, drained and\n       chopped\nCheddar or American cheese, cubed\nSauce:\n2 cans tomato soup\n2 \u00bc cups brown sugar\n\u00be cup white vinegar\n2 teaspoons dry mustard\n1 teaspoon soy sauce\nMix meatball ingredients, except cheese well.  Use hamburger mixture the size of walnut,\nflatten, and add one cube cheese.  Make into meatballs.  Pack singly into 9 x 12 Teflon pan.\nBake 15 minutes in 350\u00ba oven.\nMix sauce ingredients well.  Drain excess fat from meatballs.  Pour sauce over all.  Cover with\naluminum foil and bake 45-50 minutes.  Serve hot over rice.\nMeatballs in Mushroom Gravy\nEunice Nelson\n1 \u00bd pounds ground beef\n2 eggs\n1 teaspoon salt\npepper to taste\n3 tablespoons chopped onion\n1/3 cup quick oats\n1/3 cup milk\n1 can cream of mushroom soup\n1 beef bouillon cube\n2/3 cup water (may need to add more)\nCombine first 5 ingredients; mix well.  Add oatmeal and milk.  Shape into 1 \u00bd\" balls.  Roll in\nflour and brown in hot oil or shortening.  Place in casserole and pour soup mixed with water\nand bouillon cube over meatballs.  Bake covered for 1 hour at 350\u00ba.", "page": 43, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "44\nSwedish Meatballs\nKim Toney\n4 or more tablespoons butter or margarine\n1 medium onion, minced\n3 pounds ground beef\n2 cups fresh bread crumbs\n1/8 teaspoon ground mace\n2 eggs\n2 cups half-and-half\nsalt\n\u00bc cup all purpose flour\n1 teaspoon sugar\n1/8 teaspoon pepper\n1 cup water\nchopped parsley for garnish\nBegin about 1 \u00bc hours before serving.  In 12-inch skillet over medium heat, cook onion in 2\ntablespoons butter until tender, stirring occasionally.  In large bowl, mix onion, ground beef,\nbread crumbs, mace, eggs, \u00be cup half-and-half, and 2 teaspoons salt.  Shape beef mixture into\n1-inch meatballs.  In same skillet over medium-high heat, in 2 more tablespoons butter, cook\nmeatballs, one-fourth at a time, until browned on all sides, removing meatballs to bowl as they\nbrown and adding more butter if necessary.  Into drippings in skillet over medium heat, stir\nflour, sugar, pepper, and \u00bd teaspoon salt until blended.  Gradually stir in water and remaining\n1 \u00bc cups half-and-half, stirring to loosen brown bits from bottom of skillet; cook, stirring\nconstantly, until mixture is thickened and boils.  Return meatballs to skillet; simmer, covered,\nabout 15 minutes to blend flavors, stirring occasionally.  Spoon meatballs into chafing dish.\nSprinkle with chopped parsley.\nSwedish Meatballs\nDyVonne Nelson\n1 pound beef hamburger (12 meatballs)\n\u00bd cup milk\n1 beaten egg\n\u00bd cup crushed bread crumbs\nChopped onions\nSalt & pepper\n\u00bd teaspoon ginger\n\u00bd teaspoon curry powder\nKnead meat.  Add egg, milk, and bread crumbs.  Add seasonings and mix.  Shape into small\nballs.  Flour lightly and brown in shortening.  Cook about 35 minutes at low temperature.  Can\nmake gravy with pan drippings and milk or water.\nSpicy Meatballs\nJoyce Mueller\nSauce:\n\u00bc pound butter or margarine\n\u00bd cup vinegar\n\u00bc medium onion, chopped\n\u00be teaspoon sugar\n\u00bd cup ketchup\n\u00bd cup water\n\u00bd teaspoon dry mustard\n\u00bc teaspoon garlic powder\n1 tablespoon lemon juice or Realemon\nMeatballs:\n1 pound ground beef\n1 teaspoon Accent (optional)\n1 teaspoon salt\n1 small onion, chopped fine\n\u00bd cup soft bread crumbs\n\u00bc cup milk", "page": 44, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "45\nSpicy Meatballs, continued\nPrepare sauce and put in crockpot to simmer while preparing meatballs.  Mix meatball\ningredients and form into 1-inch meatballs.  Place on broiler pan and bake at 400\u00ba for 10 to 15\nminutes.  Put into sauce and cover, cook on low 4-6 hours.  Serve with toothpicks.  This\nrecipe may be doubled and will serve 12 or more.\nSaucy Little Meatloaves\nHarriet Stanley\n1 pound lean ground beef\n\u00be cup oatmeal\n\u00bd teaspoon salt\n\u00bc teaspoon pepper\n\u00bc cup chopped onion\n\u00be cup milk\nTopping:\n\u00be cup ketchup\n1 tablespoon brown sugar\n1 tablespoon mustard\nMix meat, oatmeal, salt, pepper, onion, and milk.  Make into 6-8 individual loaves and spread\neach with mixture of ketchup, brown sugar, and mustard.  Bake at 350\u00ba for about 40 min.\nAlong with this I make Spaghetti Corn first.\nSpaghetti Corn\nHarriet Stanley\n1 can cream style corn\n1 can whole kernel corn with juice\n1 cup broken up spaghetti\n1 cup diced cheese (Monterey Jack is good)\n1 stick (\u00bd cup) butter\n2 teaspoons chopped onion\nStir together and put in buttered casserole dish.  Bake at 350\u00ba for 30 minutes with lid on\nand 30 more minutes with lid off.  After you have this in the oven, then you can make the\nSaucy Little Meatloaves and bake at the same time.\nCrustworthy Meat Loaf\nKim Toney\n1 loaf frozen bread dough\n2 eggs\n1 \u00bd pounds ground beef\n1 \u00bd cups bread crumbs\n1 (8 oz.) jar Cheez Whiz\n\u00be cup chopped onion\n\u00bd teaspoon salt\n\u00bc teaspoon pepper\nThaw bread dough in refrigerator overnight.  Cover; let stand on floured surface at room\ntemperature 1 hour.  Reserve 1 tablespoon egg for glaze.  Combine remaining ingredients; mix.\nShape into 9 x 4 loaf in shallow baking pan.  Bake at 350\u00ba for 45 minutes.  Drain.  Press\ndough onto bottom of greased 15 \u00bd x 10  \u00bd pan.  Place meat loaf in center of dough.  Fold\ndough ends over loaf.  Cut 6 strips of dough on each side of loaf;  cross over top.  Brush with\negg.  Bake at 350\u00ba for 30 minutes.  6-8 servings.  Serve with additional heated process cheese\nspread, if desired.", "page": 45, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "46\nBeefburger Specials\nEunice Nelson\n1 pound ground beef\n3 tablespoons catsup\n1 teaspoon prepared mustard\n1 small onion, finely chopped\n1 teaspoon salt\n \u00bd cup soft bread crumbs\n\u00bc cup milk\n1  \u00bd teaspoons Worcestershire sauce\nCombine all ingredients.  Shape into 4 large (1 \u00bd\" thick) patties.  Broil about 6 minutes on\neach side until browned on the outside.  Serves 4.\nPeppy Hamburger Steaks\nKim Toney\n1 \u00bd pounds hamburger\n \u00bd cup soft bread crumbs\n\u00bc cup evaporated milk\n1 teaspoon salt\n \u00bd teaspoon pepper\n1 egg\n1 medium onion, cut in 4 slices\n4 green pepper rings\n1 \u00bd cups tomato juice\n1/3 cup catsup\n1 teaspoon prepared mustard\nWorcestershire sauce\nMix hamburger, bread crumbs, milk, salt, pepper, and egg.  Shape into four thick steaks.\nBrown on both sides in greased skillet.  Pour off fat and sprinkle a few drops of Worcestershire\nsauce on each steak.  Top with a slice of onion and a green pepper ring.  Mix tomato juice,\ncatsup, and mustard.  Pour over steaks.  Bring to a boil, reduce heat, and simmer, covered for\n15 minutes.\nBaked Taco Casserole\nKathryn Stanley\n2 pounds ground beef\n1 (8 oz.) can tomato sauce\n1 teaspoon garlic powder\n2 cups sour cream\n2 cups grated cheese (colby/jack mix is good)\n2 (15 oz.) cans chile beans\n1 medium jar of picante sauce, mild or med.\n2 cups broken tortilla chips\nchopped tomatoes\nshredded lettuce\nBrown beef and drain.  In large bowl, mix the beans, picante sauce, tomato sauce, and garlic\nsalt.  Put in microwave and heat through.  Add drained beef.  Put crushed chips in bottom of\ndeep cake pan, spread beef and bean mixture over the top of chops.  Spread sour cream over\nthat mixture, sprinkle cheese on top.  Bake \u00bd hour (or until cheese bubbles) at 325\u00ba.  After it\nis baked you can put tomatoes and lettuce on top.  This is a crowd pleaser.  I use it at\nbrandings, family dinners, or just when I need something quick and easy for supper!\nEl Dorado Beef\nGary Nelson", "page": 46, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "47\n1 \u00bd - 2 pounds ground beef\n1 large onion, chopped\n1 \u00bd cups black olives, chopped\n24 oz. can tomato sauce\nGarlic powder\nOne bag of taco chips, crushed\n1 \u00bd cups cottage cheese\n1 \u00bd cups sour cream\n1 large can diced chilies\none pound jack or colby cheese\n2 jalapeno peppers\nEl Dorado Beef, continued\nBrown ground beef, add next four items and cook until onions are tender.  Put crushed bag of\ntaco chips in bottom of 9 x 13 pan.  Add cooked meat sauce.  Top with cottage cheese.  Top\nwith sour cream.  Spread diced chilies.  Grate cheese and put on top.  Slice jalapeno peppers\nand put on top.  Bake 35 minutes at 350\u00ba.\nBeans with Hamburger\nOlive Jacobson\n\u00bd pound bacon, fried and diced\n1 small onion, chopped\n1 pound hamburger, browned\n2 (1 pound each) cans pork and beans\n\u00bd cup molasses\n\u00bd cup catsup\n\u00bd teaspoon dry mustard\ndash of Worcestershire sauce\nsalt to taste\nBrown bacon until crisp.  Remove from pan and saut\u00e9 onion and hamburger in bacon drippings.\nDrain if there is too much liquid.  Combine all ingredients and place in casserole.  Bake\nuncovered in 350\u00ba oven for 45 minutes.  This is a favorite with Jacobson kids.\nThree Bean Casserole\nDoLores Kounovsky\n1 large can baked beans\n1 can western-style beans (spicy)\n1 can kidney beans, drained\n1 can great northern beans\n\u00bd cup catsup\n\u00bd cup brown sugar\n1 teaspoon vinegar\n1 teaspoon dry mustard\n1 medium onion, chopped\n1 pound hamburger\n1 pound bacon\n1 tablespoon hickory bar-b-q sauce\nBrown hamburger and onion.  Fry bacon and crumble.  Mix all ingredients together.  Bake one\nhour at 350\u00ba.  Can be cooked in crock pot for 2-4 hours.\nChili\nOlive Jacobson\n3 pounds hamburger\n2 cans tomato soup\n2 cans water\n1 large diced green pepper\n1 tablespoon salt\n2 cans kidney beans, drained\ntobasco sauce\n2 tablespoons chili powder (or more)\n1 large onion or dried onion flakes", "page": 47, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "48\nBrown hamburger and drain.  Add other ingredients.  Put all together in crock pot.  Let cook\nfor several hours.", "page": 48, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "49\nHamburger Casserole in Crockpot\nDyVonne Nelson\n2 large potatoes, sliced\n2 or 3 large carrots, sliced\n1 (#2) can peas, drained\n3 medium onions, sliced\n2 celery stalks, sliced\n1 \u00bd pounds hamburger, browned\n1 can tomato soup\n1 can water\nPlace layers of vegetables in order given in crock pot.  Season each layer with salt and pepper.\nPut hamburger on top of celery.  Mix soup with water and pour on top.  Cover; set at low\ntemperature for 6-8 hours.  Stir occasionally.\nTator Tot Hotdish\nEunice Nelson\n2 pounds hamburger, browned\n1 small box frozen peas\ntator tots, enough to cover top of casserole\nonion to taste\nVelveeta cheese, sliced\n1 can cream of chicken soup\n1 can cream of mushroom soup\nPreheat oven to 325\u00ba.  Place hamburger in a 9 x 13 pan.  Add onion, peas, cheese, and tator\ntots in layers.  Mix the undiluted soups together and spread over the other ingredients.  Bake\nfor 1 \u00bd hours.  Also good reheated.\nPotato Patch Casserole\nJoyce Mueller\n1 pound ground beef\n\u00bd cup chopped onion\n1 egg\n\u00bc cup milk\n\u00bc cup dry bread crumbs\n1 teaspoon salt\n\u00bc teaspoon pepper\n\u00bc teaspoon celery salt\noil for browning\n2 tablespoons margarine\n2 tablespoons flour\n1 cup milk\n1 \u00bc teaspoons salt\ndash of pepper\n\u00bd pound Velveeta, cubed\n4 cups sliced potatoes\n1 (10 oz.) package frozen peas and carrots,\n         thawed\nHeat oven to 350\u00ba.  Combine meat, onion, egg, milk, bread crumbs, and seasonings; mix\nlightly.  Shape into 10 meatballs; brown in oil.  Make white sauce with margarine, flour, milk,\nand seasonings.  Add cheese; stir until melted.  Combine potatoes and peas and carrots;  place\nin    12 x 8-inch baking dish.  Arrange meatballs around edge of dish; cover with cheese sauce.\nCover dish with aluminum foil; bake at 350\u00ba for one hour.  Uncover; continue baking 30\nminutes.  Serves 4-6.", "page": 49, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "50\nHot Dish\nDyVonne Nelson\n5 raw potatoes\n1 pound ground beef\n1 onion, minced\n1 can vegetable-beef soup\n1 can cream of mushroom soup\nSlice potatoes in buttered baking dish.  Crumble raw ground beef over potatoes.  Add minced\nonion.  Mix the two cans of soup and pour over all.  Bake in 350\u00ba oven for 1 \u00bd hours.  May\nincrease potatoes and meat.\nQuick Chili-Rice Dinner\nCarmen & Bill Biddle\n1 pound ground beef\n1/3 cup chopped onion\n1 tablespoon chili powder\n1 (10 oz.) package Birds Eye sweet whole\nkernel corn\n\u00bd teaspoon dry mustard\n1 cup diced green pepper\n1 (15 oz.) can tomato sauce\n\u00bd cup water\n1 cup Minute Rice\nBrown beef and onion.  Add spices, corn, green pepper, tomato sauce, and water.  Cook and\nbring to a full boil, stirring occasionally.  Stir in rice; reduce heat, cover and simmer for 5\nminutes.  Sprinkle with cheese.\nBeef Stuffed French Bread\nEunice Nelson\n1 \u00bd pounds ground beef\n2 tablespoons oil\n2 (8 oz.) cans tomato sauce\n\u00bd cup chopped onion\n\u00bc cup parsley, chopped\n1 \u00bc teaspoon Italian seasoning\n1 beef bouillon cube\n1 clove garlic, chopped\n1 cup shredded mozzarella cheese\n\u00bd cup grated parmesan cheese\n1 egg, slightly beaten\n\u00bc cup mushrooms, chopped\n1 loaf French bread\nBrown ground beef in oil, stirring constantly.  Drain beef, then add tomato sauce, onion,\nparsley, Italian seasoning, bouillon cube, and garlic.  Heat to boiling, reduce heat, and simmer\n20 minutes.  Cool 5 minutes.  Stir in cheeses, egg, and mushrooms.  Cut a 1 \u00bd\" horizontal slice\noff top of French bread loaf.  Remove center portion of bread, leaving 1\" sides of bread shell.\nPut beef mixture in loaf and wrap in a large piece of buttered aluminum foil.  Bake at 300\u00ba for\n30 minutes.  Remove foil.  If desired, sprinkle with \u00bc cup shredded mozzarella cheese and\nreturn to oven for 5 minutes, or until cheese melts.  Serves 3 or 4.", "page": 50, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "51\nSnappy Barbecue Beef Sandwiches\nHarriet Stanley\n1 beef chuck roast (4 pounds-can use less)\n1 cup ketchup\n1 cup barbecue sauce\n4 cups chopped celery\n2 cups water\n1 cup chopped onions\n2 tablespoons vinegar\n2 tablespoons brown sugar\n2 tablespoons Worcestershire sauce\n1 teaspoon chili powder\n1 teaspoon garlic\n1 teaspoon salt\nPut beef in slow cooker.  Combine other ingredients and pour over beef.  Cook all day on low.\nI mix the ingredients the night before.  You can delete or add any seasonings you like or don't.\nHave on hand rolls of some sort.  Shred beef slightly and make sandwiches.\nSwiss Steak\nOlive Jacobson\n1 can mushroom soup\n1 can cream of mushroom soup\n1 can water\n1 large onion, chopped or 3 tablespoons dried\n       minced onion\n1 large can tomatoes--juice and all\n1 green pepper, cut into pieces\n1 cup celery pieces\n3 pound cubed steak\n\u00bd cup flour\n1 teaspoon sage\n\u00bd teaspoon pepper\n1 teaspoon salt\nMix and heat soups, water, onion, tomatoes, green pepper, and celery in a large kettle.  Cut\nsteak into serving size pieces.  Roll in mixture of flour, sage, pepper, and salt.  Brown steak\npieces in hot oil in frying pan.  Add steak to soup mixture in large kettle.  I add a little water to\nfrying pan to loosen drippings and add that to kettle also.  Bake 2 hours in 325\u00ba oven.\nFreezes well.\nSwiss Steak\nCarmen & Bill Biddle\n1 cup flour\n2 teaspoons salt\n\u00bc teaspoon pepper\nSteak\n1 can celery soup\n1 can mushroom soup\n1 can water\n1 green pepper, finely chopped\n1 onion, finely chopped\n2 tomatoes\nRoll steak in mixture of flour, salt, and pepper, then pound.  Brown steak and place in heavy\nkettle with other ingredients.  Add browning mixture.  Put in the oven at 300-310\u00ba for 2-3\nhours.", "page": 51, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "52\nSlow-Cooked Pepper Steak\nKim Toney\n1 \u00bd - 2 pounds round steak\n2 tablespoons oil\n\u00bc cup soy sauce\n1 cup chopped onion\n1 garlic clove, minced\n1 teaspoon sugar\n\u00bd teaspoon salt\n\u00bc teaspoon pepper\n\u00bc teaspoon ground ginger\n1 can (16 oz.) tomatoes with liquid, cut up\n2 large green peppers, cut into strips\n\u00bd cup cold water\n1 tablespoon cornstarch\ncooked noodles or rice\nCut beef into 3\" x 1\" strips; brown in oil in skillet.  Transfer to slow cooker.  Combine next 7\ningredients and pour over beef.  Cover and cook on low for 5-6 hours, until meat is tender.\nAdd tomatoes and green pepper;  cook on low 1 hour longer.  Combine the cold water and\ncornstarch to make a paste, stir into liquid in slow cooker and cook on high until thickened.\nBarbecued Brisket\nGary Nelson\n1 (6 pound) beef brisket\n6 cups water or enough to cover meat\n1 can (12 oz.) beer\n1 onion, sliced\nBarbecue Sauce (see following recipe)\nCombine all ingredients in Dutch oven just large enough to hold the brisket.  Bring to a boil;\nreduce heat.  Cover and simmer about 4 hours or until brisket is fork-tender.  Allow to cool to\nlukewarm in cooking liquid.  Transfer brisket to plastic container;  add 1 cup barbecue sauce.\nCover and refrigerate up to 48 hours.  Cook over medium hot coals about 15 minutes on each\nside, basting frequently with additional sauce.  Makes 12-16 servings, about 270 calories per\n4-ounce serving.\nBarbecue Sauce\nGary Nelson\n4 cups ketchup (about two 24-oz. bottles)\n\u00bd cup cider vinegar\n2 tablespoons chili powder\n\u00bc cup brown sugar\n3 bay leaves\n2 cups finely chopped onions\n\u00bd cup Worcestershire sauce\n1 cup butter or margarine\n6 garlic cloves, crushed\n\u00bd teaspoon red pepper flakes\n\u00bd teaspoon liquid smoke\n4 \u00bd cups beer\nCombine all ingredients in large stainless steel or enamel saucepot.  Bring to a boil.  Reduce\nheat; simmer 1 hour.  Remove bay leaves.  Store in covered containers in refrigerator overnight\nto allow flavors to mellow.  Can be made ahead up to 1 month in advance.  Makes about 10\ncups, 20 calories per tablespoon.", "page": 52, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "53\nBarbecued Spareribs\nGary Nelson\n12 pounds pork spareribs\nwater\nBarbecue Sauce (see previous recipe )\nPlace ribs in large Dutch oven; cover with water.  Bring to a boil.  Cover and reduce heat;\nsimmer 45 minutes.  Remove from liquid.  Place in a large roasting pan; slather about 3 cups\nbarbecue sauce on ribs.  Cover and refrigerate up to 24 hours.  Remove ribs from sauce.  Baste\nwith sauce from pan and cook over medium coals 15 to 20 minutes on each side, basting every\n5 minutes with additional sauce.  Serve with remaining sauce.  Makes 12 servings.\nBarbecued Ribs\nGary Nelson\n1 tablespoon (or less) celery seed\n1 tablespoon chili powder\n\u00bc cup brown sugar\n1 tablespoon salt\n1 teaspoon paprika\n2 \u00bd pounds country style ribs\n1 (8 oz.) can tomato sauce\n\u00bd cup vinegar\nCombine celery seed, chili powder, sugar, salt, and paprika.  Spread 1/3 of the mixture over\nribs.  Heat in oven for 10-15 minutes at 250\u00ba.  Add tomato sauce and vinegar to remaining\nmixture.  Heat mixture and brush over ribs often while grilling over low fire for 40-60 minutes.\nRanch Ribs\nJoyce Mueller\n3-4 pounds loin  back ribs or spareribs sawed\n       in two strips, about 3\" wide\n1 cup ketchup\n1 tablespoon Worcestershire sauce\n2-3 dashes hot pepper sauce (optional)\n1 cup water\n\u00bc cup vinegar\n1 tablespoon sugar\n1 teaspoon salt\n1 teaspoon celery seed\nSeason ribs with salt and pepper; place in shallow roasting pan, meaty side up.  Roast in 450\u00ba\noven for 30 minutes.  Lower temperature to 350\u00ba; continue baking 30 minutes more.\nSpoon off excess fat.  Combine remaining ingredients; bring to boiling and pour over ribs.\nContinue baking at 350\u00ba about 45 minutes or until ribs are tender, basting with sauce every\n15 minutes.  If sauce gets too thick, add more water.  Makes 4 servings.\nBarbecue Sauce\nAmy Jacobson\n1 cup ketchup\n2 tablespoons lemon juice\n1 tablespoon cider vinegar\n\u00bc cup brown sugar\n2 teaspoons prepared mustard\n1 teaspoon salt\n\u00bd to 1 teaspoon hot pepper sauce\n1 bay leaf\n1 garlic clove, minced\n\u00bd cup water\n2 teaspoons Worcestershire sauce", "page": 53, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "54\nBarbecue Sauce, continued\nCombine all ingredients in a small saucepan; bring to a boil, stirring occasionally.  Reduce\nheat; cover and simmer for 30 minutes.  Discard by leaf.  Yield: 1 \u00bd cups.\nLamb Kabobs\nDoLores Kounovsky\nCan also be made with pork, beef, venison, chicken, or turkey.\n1 cup cooking oil\n2/3 cup cider vinegar\n2 tablespoons Worcestershire sauce\n\u00bd medium onion, finely chopped\n\u00bd teaspoon salt\n\u00bd teaspoon sugar\n\u00bd teaspoon dried basil\n\u00bd teaspoon marjoram\n\u00bd teaspoon dried rosemary\n2 \u00bd pounds boneless lean lamb, pork, beef,\n       venison, chicken, or turkey, cut into 1 \u00bd\n        to 2\" cubes\nlarge rolls or buns\nIn a glass or plastic bowl, combine first nine ingredients.  Add meat and toss to coat.  Cover\nand let marinate for 24 hours, stirring occasionally.  When ready to cook, thread meat on metal\nskewers and grill over hot coals until meat reaches desired doneness, about 10-15 minutes.\nRemove meat from skewers and serve on rolls or buns.  Yield: 8 servings.\nPork Chops & Stuffing\nJoyce Mueller\n4 to 6 pork chops\n3 cups soft bread cubes\n2 tablespoons chopped onion\n\u00bc cup chopped celery\n\u00bc cup melted butter or margarine\n\u00bc cup water\n\u00bc teaspoon poultry seasoning\n1 can cream of chicken or cream of\nmushroom\n   soup (we prefer chicken)\n1/3 can water\nBrown chops on both sides; place in shallow baking dish.  Saut\u00e9 onion and celery in butter.\nLightly mix with bread cubes, \u00bc cup water, and poultry seasoning to make stuffing. (To save\ntime I often use stuffing mix such as Stove Top for the stuffing.)  Place a mound of stuffing on\neach chop.  Blend soup and water; pour over.  Bake at 350\u00ba for 1 hour or until tender.", "page": 54, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "55\nSzechuan Pork\nJill Kounovsky\n1 pound pork boneless loin or leg\n1 tablespoon soy sauce\n1 tablespoon cornstarch\n\u00bd teaspoon ground red pepper (cayenne)\n3 cups broccoli flowerets or 1 package (16\noz.)\n      frozen broccoli, thawed and drained\n1 clove garlic, finely chopped\n2 small onions, chopped\n1 can (8 oz.) whole water chestnuts, drained\n\u00bc cup chicken broth\n\u00bd cup peanuts\n2 cups hot cooked rice\nTrim fat from pork loin.  Cut pork across grain into 1\" cubes.  Toss pork, soy sauce, cornstarch,\nred pepper, and garlic in 3-quart casserole.  Cover tightly and refrigerate for 20 minutes.\nMicrowave tightly covered on high 9-10 minutes, stirring after 4 minutes, until pork is no\nlonger pink.  Stir in broccoli, onions, water chestnuts, and broth.  Cover tightly and microwave\n6-8 minutes, stirring after 3 minutes, until broccoli is crisp-tender.  Stir in peanuts.  Serve with\nrice.  Makes 4 servings.\nPork Roast with Mustard Sauce and Honey Apples\nCarmen & Bill Biddle\n1 tablespoon rubbed sage\n\u00bc teaspoon dried whole marjoram\n2 tablespoons soy sauce\n2 cloves garlic, minced\n\u00bd cup Dijon mustard\n1 (5 pound) rolled boneless pork loin roast\nHoney Apples (see next recipe)\nCombine sage, marjoram, soy sauce, garlic, and mustard in a small bowl.  Mix well.  Place\nroast, fat side up, in a shallow roasting pan; spread with mustard mixture.  Insert meat\nthermometer, making sure it does not touch fat.  Bake, uncovered, at 325\u00ba for 2-2\u00bd hours or\nuntil thermometer registers 160\u00ba.  Serve with Honey Apples.  Yield: 10-12 servings.\nHoney Apples\nCarmen & Bill Biddle\n4 Granny Smith Apples\n\u00bd cup honey\n\u00bc teaspoon salt\n\u00bc teaspoon ground cinnamon\n2 tablespoons cider vinegar\nPeel, core, and slice apples into \u00bd-inch-thick slices.  Set aside.  Combine honey, salt,\ncinnamon, and vinegar in a large saucepan; bring to a boil.  Add apples; reduce heat, and\nsimmer 10 minutes.  Yield: about 2 cups.\nHam Balls\nKathryn Stanley\n6 pounds ham loaf\n3 eggs\n3 cups graham cracker crumbs\n2 cups milk\n2 cans tomato soup\n1 \u00bd cups brown sugar\n\u00be cup vinegar\n2 teaspoons dry mustard", "page": 55, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "56\nHam Balls, continued\nCombine ham loaf, eggs, graham cracker crumbs, and milk.  Shape into balls (\u00bc - \u00bd cup\nmixture to each ball).  Put into baking dish, pour sauce of soup, sugar, vinegar, and mustard\nover them.  Bake 1 hour at 350\u00ba.  Marty LOVES these.  They also freeze well and are great to\ntake to a potluck.\nKim's Ham & Broccoli Scallope\nKim Toney\nWhite sauce:\n3 tablespoons butter\n3 tablespoons flour\n1 teaspoon salt\n\u00bc teaspoon pepper\n2 \u00bd cups milk\n2 potatoes\nbroccoli (fresh-if frozen, cook partially)\n1 cup cheddar cheese\n1 cup ham\nonion slices\nbread\nPrepare white sauce:  Melt butter; add salt, pepper, and flour.  Add milk and heat to boiling,\nstirring constantly.  Boil one minute.  In greased 9 x 13 pan, place 2 slices bread (crumbed),\npotatoes, broccoli, ham, onions, and cheese.  Pour white sauce over top and cover with bread\ncrumbs.  Bake at 350\u00ba for 60 minutes.\nHam & Macaroni Bake\nKim Toney\n2 \u00bd-3 cups medium shells\n1 can cream of chicken soup\n1 can milk\n\u00bc pound Virginia baked ham, cut up\nsalt & pepper\nonion\nVelveeta cheese, cubed\nCook noodles according to package directions.  Drain; place in 9 x 13 pan.  Mix soup with\nmilk and mix with shells.  Mix in ham, salt, pepper, and onion.  Top with cubed cheese.  Bake,\ncovered, at 350\u00ba for 30 minutes.  Uncover and continue baking for 15 minutes more.\nSausage & Pepper Hotdish\nKim Toney\n\u00bd pound uncooked spaghetti\n2-2\u00bd cups spaghetti sauce\n3 Italian sausages, removed from casings\n2 green peppers, chopped\n1 jar (7 oz.) roasted red peppers, drained &\n      chopped (optional)\n4 oz. mozzarella cheese, cubed\n\u00bc teaspoon red pepper flakes\nLightly grease spaghetti casserole.  Boil spaghetti 10 minutes or until tender.  Rinse and drain.\nToss with sauce in pan.  Meanwhile, cook sausage over medium heat 5 minutes or until fully\ncooked.  Remove with slotted spoon and add to spaghetti.  Cook green peppers in drippings 3\nminutes or until tender.  Add peppers and remaining ingredients to spaghetti and toss.  Cook at\n350\u00ba uncovered for 45 minutes.", "page": 56, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "57\nKumla\nOlive Jacobson\n12 cups ground raw potatoes\n3 cups oatmeal\n4-5 cups flour\nham\nham broth\nbutter\nMix potatoes, oatmeal, and flour together with hands, using a lifting motion.  Form into balls\nabout the size of a potato.  Put a chunk of ham into center of ball.  Drop into hot ham broth.\nCook 30-40 minutes.  Serve with melted butter\nKumla\nGladys Nelson, as written to her daughter, Joyce Mueller\nJanuary 25, 1980\nDear Joyce and all,\n...You asked how to make Kumla.  First you have to have some broth.  If you happen to have\nsome ham bone, then boil that till the meat comes off.  We use picnic ham and that has quite a\nbit of flavor left in it when done.\n    Now the Kumla is just raw potatoes ground in a meat grinder.  Then add salt to taste and\nflour till it gets stiff enough to handle with your hands.  I usually take a little piece of ham and\nput in the center of each Kumla.  Then when you get them done put them on the table and eat\nthem.  Good Luck!  You can melt butter to put over them when you eat them...\n                                                                              Love,\n                                                                                  Mom & Dad\nHerb Chicken\nKim Toney\n1 chicken, cut up\n\u00be cup cooking sherry\n\u00bc cup salad oil\n2 tablespoons water\n2 cloves garlic, mashed\n\u00bc teaspoon ginger\n\u00bd teaspoon Italian seasoning\n1 tablespoon brown sugar\nPlace chicken in 8 x 8 pan.  Combine rest of ingredients in small bowl and mix well.  Pour over\nchicken.  Cover tightly with foil and bake at 375\u00ba for 1 hour.  Uncover and continue to bake\nfor \u00bd hour or until well browned.  Baste every 15 minutes after uncovering.  Serve with rice.\nCurry Chicken\nKim Toney\n1 can cream of chicken soup\n\u00be cup mayonnaise\n\u00be teaspoon curry\nBroccoli spears\n4 chicken breasts, skinned and boned\n1 cup grated cheddar cheese\n1 cup bread crumbs\nSteamed rice", "page": 57, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "58\nCurry Chicken, continued\nCombine soup, mayo, and curry in sauce pan; simmer on low.  In baking pan, lay broccoli\nalong bottom of pan, then lay breasts on top.  Cover with sauce.  Bake at 400\u00ba for 25\nminutes.  Then cover with bread crumbs and cheese.  Bake for 5-10 minutes or until brown.\nHerbed Chicken Breasts\nCarmen & Bill Biddle\n3 tablespoons plus 1 \u00bd teaspoons butter or\n        margarine, melted\n1 tablespoon grated onion\n1 large clove garlic, crushed\n\u00bd teaspoon dried whole rosemary\n\u00bc teaspoon rubbed sage\n1/8 teaspoon dried whole marjoram\n1/8 teaspoon hot sauce\n1 teaspoon dried whole thyme\n\u00bd teaspoon salt\n\u00bd teaspoon pepper\n4 large chicken breast halves, boned\n1 tablespoon plus 1 \u00bd teaspoons chopped\n         fresh parsley (optional)\nCombine melted butter, onion, garlic, thyme, salt, pepper, rosemary, sage, marjoram, and hot\nsauce in a small bowl, stirring well.  Dip each chicken breast half in sauce, coating well.  Tuck\nedges of chicken breasts under; place chicken, skin side up, in a greased 8-inch square baking\ndish.  Bake at 425\u00ba for 20 minutes or until chicken is done, basting occasionally with sauce.\nGarnish with fresh parsley, if desired.  Yield:  4 servings.\nChicken Divan\nDeb Stanley\n2 (10 oz.) packages frozen broccoli spears\n      (or fresh)\n2 cups cut up chicken (I use 4 breast halves)\n2 cans cream of chicken soup\n1 cup mayonnaise\n1 teaspoon lemon juice\n\u00be teaspoon curry powder\n1 cup uncooked rice\n\u00bd cup shredded cheddar\n\u00bd cup dry bread crumbs\n1 tablespoon butter\n1 small package slivered almonds\nPlace broccoli in bottom of greased casserole, spear ends to outside.  Layer cubed chicken and\nsprinkle rice over chicken.  Salt and pepper.  Combine soup, mayo, lemon juice, and curry\npowder.  Pour soup mixture over top.  Sprinkle with cheese.  Combine crumbs with butter;\nsprinkle over cheese.  (Shortcut--use seasoned croutons.)  Top with slivered almonds.  Bake\nat 350\u00ba for 45 minutes with aluminum foil on top, then another 15 minutes uncovered.\nLet  stand 5-10 minutes, then serve.", "page": 58, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "59\nChicken & Rice\nKim Toney\n1 can cream of chicken soup\n1 can regular milk\n\u00be cup uncooked rice\nonion soup mix\n4 pieces chicken\nMix soup and milk; reserve \u00bd cup of mixture.  Add rice, half of dry soup mix to soup mixture;\npour into ungreased baking dish.  Place chicken on top and pour reserved soup mixture over\nand add remaining onion soup.  Bake at 350\u00ba for one hour covered; uncover and bake 15\nminutes more.\nPoulet Saut\u00e9 a la Bordelaise\n(Chicken in a Sauce)\nGary Nelson\nFrying chicken\n6 tablespoons butter\n2 tablespoons vegetable oil\n14-16 whole shallots or white onions\nsalt\npepper\n2 bay leaves\n1 teaspoon lemon juice\n1 (9 oz.) package frozen artichoke hearts,\n      defrosted and drained\n\u00bd cup chicken stock\nMelt 4 tablespoons butter and 2 tablespoons vegetable oil.  Brown chicken.  Remove to plate.\nAdd onions, shaking pan to color them slightly.  Pour off all but a thin film of fat and return\nchicken to skillet.  Season with salt and pepper and bay leaves.  Cover; cook over high heat\nuntil fat spatters.  Reduce heat and cook chicken slowly.  Melt remaining butter.  Stir in lemon\njuice.  Season with salt; cover.  Add artichokes.  Cook for 10-15 minutes.  Remove chicken.\nPour chicken stock in skillet.  Boil 2-3 minutes until reduced to about 1/3 cup.  Pour over\nchicken   and serve.\nHoney & Orange Glazed Chicken\nKim Toney\n2 chickens, cut up\n1 medium onion, sliced\n2 cloves garlic, minced\n\u00bd cup orange juice\n\u00bc cup honey\n1 tablespoon Dijon-style mustard\n2 tablespoons red wine vinegar (or red vinegar\n       & oil salad dressing)\n1 teaspoon ground ginger\n1 teaspoon dried thyme\nsalt\nPlace chicken in a large skillet over medium-high heat.  Cook until nicely browned on all sides,\nabout 8 minutes.  Place in 9 x 13 pan.  Drain all but 1 tablespoon chicken fat.  Reduce heat to\nmedium; add onions and garlic.  Saut\u00e9 about 3 minutes.  Stir in all remaining ingredients\nexcept salt.  Mix well.  Pour over chicken and bake, uncovered, 30-45 minutes, basting\noccasionally.  Season with salt and serve.", "page": 59, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "60\nTeriyaki Chicken\nGary Nelson\nSkinned boneless chicken breasts\n1 cup soy sauce\n1 cup sugar\n3-4 green onions, chopped\n1-2 cloves garlic, crushed\nGrated yellow onion (not much)\n2\" finger ginger, grated\n1 teaspoon sesame seeds\nBlack pepper\nChili pepper\n1 tablespoon sesame oil\nMix all ingredients except chicken in bowl. Stir well to get sugar mixed in.  Pour over chicken\nin flat dish.  If necessary, turn chicken after half the marinating time.  Marinate chicken breasts\n20-45 minutes.  Barbecue over medium heat, not long--don't want to overcook.  Can baste with\nmarinade if you want to.\nNo Peek Skillet Chicken\nKim Toney\n2 tablespoons olive oil\n2 \u00bd pounds chicken\n1 can (14\u00bd oz.) whole tomatoes, undrained\n1 jar (4\u00bd oz.) sliced mushrooms, drained\n1 clove garlic, minced\n1 envelope onion soup mix\nHot cooked noodles\nHeat oil and brown chicken; drain.  Stir in tomatoes, mushrooms, and garlic combined with\nsoup mix.  Simmer 45 minutes until chicken is done.  Serve over hot noodles.\nMicrowave Chicken-Noodle Casserole\nGreta Jacobson\n4 oz. noodles\n1 (10\u00be oz.) can cream of mushroom soup\n\u00be cup milk\n\u00bc pound mild cheddar cheese, grated (1 cup)\n1/3 cup chopped green pepper\n2 tablespoons chopped pimento\n\u00bd teaspoon salt\n\u00bc teaspoon pepper\n2 cups cooked, diced chicken\n\u00be cup crushed potato chips\nOn cooktop, cook noodles according to package directions.  Drain.  Combine noodles with\nremaining ingredients, except potato chips, in a 2 \u00bd-quart casserole.  Mix well.  Cover; cook in\nmicrowave on high for 10 minutes, stirring after half the cooking time.  Stir.  Sprinkle with\npotato chips.  Brown 5-6 minutes or until top is browned as desired.", "page": 60, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "61\nParmesan Chicken\nKim Toney\n1 chicken, cut up\n\u00bd cup grated parmesan cheese\n\u00bd teaspoon salt\n\u00bc cup flour\ndash of pepper\n1 teaspoon paprika\n1 tablespoon milk\n\u00bc cup margarine, melted\n1 egg, beaten\nHeat oven to 375\u00ba.  Combine cheese, flour, and salt.  In separate container, combine egg,\npaprika, and milk.  Dip chicken in egg mixture and coat with cheese mixture.  Put chicken in\npan.  Pour margarine over.  Sprinkle with pepper and bake 1 hour (covered for 45 minutes).\nChicken Bundles\nKim Toney\n1 (3 oz.) package cream cheese\n2 tablespoons melted oleo\n2 cups cooked, cubed chicken\n2 tablespoons chopped green onions\n\u00bd teaspoon pepper\n2 tablespoons milk\n2 packages crescent rolls\nCroutons, crushed\nMix cream cheese, oleo, chicken, onions, pepper, and milk.  Unroll rolls and press each pair\ninto a square.  Place 2 heaping tablespoons on each square.  Fold dough over and seal edges.\nRoll each in melted oleo and then in crushed croutons.  Bake with sealed side down for 20\nminutes at 350\u00ba.\nTuna Casserole\nCarmen & Bill Biddle\n2 cups cooked macaroni\n1 can cream of mushroom soup\n1 can cream of chicken soup\nBread crumbs\n4 oz. Velveeta cheese\n6 \u00bd oz. tuna fish\n3 tablespoons margarine\nDice Velveeta cheese.  Mix all ingredients except bread crumbs.  Place in casserole dish.\nSprinkle bread crumbs on top and bake at 350\u00ba for 30-45 minutes, until cheese melts.\nServes 4.\nMaui Sunset Grill\nGary Nelson", "page": 61, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "62\n4 fish steaks (halibut, sea bass, or salmon)\n         about \u00be\" thick\n\u00bd cup bottled teriyaki marinade and sauce\n2 tablespoons papaya nectar\n1 tablespoon fresh cilantro (Chinese parsley)\n1 teaspoon vegetable oil\nNon-stick cooking spray\n\u00bd cup chopped macadamia nuts or toasted\nalmonds\nMaui Sunset sauce:\n1/3 cup reserved marinade\n1/3 cup papaya nectar\n\u00bc cup water\n1 \u00bd teaspoons cornstarch\n1 teaspoon sugar\nMaui Sunset Grill, continued\nPlace fish steaks in single layer in large shallow pan.  Blend teriyaki sauce, papaya nectar,\ncilantro, and oil;  pour over fish.  Turn fish over to coat both sides.  Marinate 45 minutes; turn\nfish over occasionally.  Meanwhile, coat grill rack with cooking spray; place 4-6 inches from\nhot coals.  Reserve marinade, remove fish and place on rack.  Cook 3 minutes on each side, or\nuntil fish flakes easily when tested with a fork.  Remove to serving platter and keep warm\nwhile preparing the Maui Sunset Sauce.  To serve, spoon sauce over fish steaks and sprinkle\nwith  nuts.  Makes 4 servings.  For Maui Sunset sauce: Put all the ingredients in a small sauce\npan; cook and stir over medium heat until mixture boils and is slightly thickened.\nBaked Stuffed Trout\nKathryn Stanley\n\u00bd pound butter\n\u00bd small onion, chopped finely\n\u00bd cup parmesan cheese\n2 cups fine bread crumbs\n2-3 tablespoons dry parsley flakes\n\u00bd cup dry vermouth\nMelt butter, saut\u00e9 onion until clear.  Meanwhile, mix cheese, bread crumbs, and parsley in a\nsmall bowl.  Set aside \u00bc cup of this mixture.  Then add vermouth to saut\u00e9ed onions and butter;\npour half of the mixture into the larger quantity of bread crumb mixture; stir lightly with fork.\nStuff fish with mixture.  Brush fish with remaining butter mixture.  Sprinkle reserved bread\ncrumbs over fish.  Drizzle with any remaining butter over this and bake 20-25 minutes at\n350\u00ba in a flat open pan.  Fish should flake easily when done.  Paprika can be used over top of\nfish to aid in browning.  Growing up my family enjoyed this quite often, as we had two great\ntrout streams that ran through the ranch.\nHalibut with Dilled Mustard Marinade\nGary Nelson\n1 cup olive oil\n\u00bc cup Dijon-style mustard\n\u00bc cup lemon juice\n3 tablespoons minced green onions\n2 large cloves garlic, minced\n1 tablespoon snipped fresh dill (or 1 tea. dry)\nsalt & pepper to taste\n2 pounds halibut filets, steaks, or other white\n      fish", "page": 62, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "63\nTo prepare marinade, combine oil, mustard, lemon juice, green onions, garlic, dill, salt and\npepper; stir until thick.  Pour marinade over halibut in a shallow glass dish.  Refrigerate for 3\nhours.  To broil, remove halibut from marinade and place on a broiler pan.  Broil 6-8 inches\nfrom the heat source, turning fish once.  Broil until fish flakes easily when tested with a fork.\nTime will vary depending on thickness of fish, so watch carefully so fish is not overcooked.  6\nservings.  Also excellent baked, barbecued, or microwaved.", "page": 63, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "64\nCioppino\nGary Nelson\nCioppino is a popular Italian seafood stew that was believed to have originated in San Francicso\nduring the \"gold rush\".  It is common to have \"cioppino feeds\" throughout the Italian community\nin California.  If you don't have some of the items, you can substitute with any other seafood\nitem.\n\u00bd pound scallops\n1 pound squid, cleaned and cut up\n1 pound fresh shrimp (peeled and deveined)\n2 whole dungeness crabs (cracked & cleaned)\n2 pounds clams\n1 pound red snapper, sea bass, or halibut\n1 #2\u00bd (36 oz.) can crushed pear shape\n        tomatoes or whole tomatoes\n1 can (14 oz.) clear chicken broth\n3 oz. dry vermouth\n\u00bd cube butter or margarine (optional)\n8 oz. hot water\n3 oz. oil (olive, corn, or vegetable)\n2 medium onions\n1 small carrot\n5 sprigs parsley\n1 kernel of garlic\n1 round teaspoon Italian herbs\n1 round teaspoon salt\n4 dashes ground black pepper\n2 bay leaves, broken\n1 or 2 whole red chilies\nSoak and scrub clams, let soak in water until ready to use.  Mince onions, carrot, parsley, and\ngarlic.  Brown slowly in heated oil in a 6 quart pot.  Stir often.  Cut red snapper, sea bass, or\nhalibut in pieces about 1 inch wide.  Add fish to saut\u00e9ed items, cook for 5 minutes.  Stir.  To\nthis mixture add crushed or chopped tomatoes and cook for 20 minutes; add canned broth, hot\nwater, and bay leaves.  Keep heat high enough to keep mixture bubbling and stir.  After 10\nminutes add clams and vermouth;  cook 5 minutes.  Add crab, stir and cook another 5 minutes.\nAdd salt, all remaining spices, and shrimp, scallops, and squid.  Let cook for 10 more minutes\nand now we are ready to serve on toasted sour dough French bread or plain broiled rice:  at this\npoint add butter to the sauce, if desired.\nPoints you should remember:  Cioppino may be prepared early in the day and reheated for\ndinner; this improves the flavor.  Sauce can be used for dressing of spaghetti also.  Careful\nwith the shells.  Spicing is always a matter of taste--taste first and add spices you prefer.  If too\nthin, use cornstarch (a little) to thicken.  Use cuisenart to cut up veggies, garlic, and tomato.\nCioppino should be somewhat piquant.  Serve Cioppino hot from the pot and it should be\nkept warm during the meal.  A tossed green salad and red wine completes the meal.  Serves 5.\nBaked Ziti\nJohn Toney\n1 box ziti or rigatoni noodles\n1 container cottage cheese\nMozzarella cheese\n1 jar Ragu spaghetti sauce\nBoil noodle until tender.  Mix noodles, cheeses, and Ragu and place in pan.  Bake at 350\u00ba for\n30-35 minutes until cheese is melted and is hot and bubbly.", "page": 64, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "65\nPizza\nMueller Family\n1 cup warm water\n1 package yeast\n1 tablespoon sugar\n1 \u00bd teaspoons salt\n2 tablespoons peanut or olive oil\n2 \u00be - 3 \u00bc cups flour\nShane's Pizza Sauce (see next recipe)\nPizza toppings of your choice\nMeasure warm water into a large warm bowl.  Sprinkle in yeast; stir until dissolved.  Stir in\nsugar, salt, oil, and 1 \u00bd cups flour; beat until smooth.  Add enough flour to make a stiff dough.\nTurn out onto lightly floured board; knead until smooth and elastic, about 5 minutes.  Place in\na greased bowl, turning to grease top.  Cover; let rise in a warm place, free from draft, until\ndoubled in bulk, about 45 minutes.  (Oven heated to 200\u00ba, then turned off works well.)  Punch\ndown dough, divide in half.  Roll and stretch each into 13-inch rounds.  Place in 2 lightly oiled\n12\" pizza pans, pressing around edge to form standing rim of dough.  Bake at 350\u00ba for 10\nminutes.  You may want to prick crust with fork before baking.  Top immediately and bake\n20 minutes at 400\u00ba or cool and store up to 6 days, wrapped tightly, in the refrigerator.\nRecipe may be doubled.  Pre-baked pizza crusts, with or without toppings may also be frozen\nfor longer periods of time; wrap well.  To store pizzas with toppings, wrap with plastic wrap\nfirst, then aluminum foil.  (Tomato in sauce may eat through foil.)  A favorite Sunday night\nsupper at our house.\nShane's Pizza Sauce\nShane Mueller\n3-4 cloves garlic, pressed or minced\n1 tablespoon olive oil\n28 oz. can tomatoes\n1 cup water\n1 bay leaf\nblack pepper\n\u00bc teaspoon thyme\n\u00bd teaspoon salt\n\u00be teaspoon dried basil\n\u00be teaspoon dried rosemary\n1 teaspoon oregano\n1 (8 oz.) can tomato sauce\n1 teaspoon dried parsley\nCook garlic in olive oil for a few minutes.  Do not brown.  Blend tomatoes slightly in blender\nto break them up.  Add tomatoes and all other ingredients to garlic and oil.  Simmer, covered,\nover low-medium heat for 2-5 hours, stirring occasionally.  If too runny, uncover and reduce\nover higher heat.  Enough for 4-5 pizzas.  Can also use on pasta.", "page": 65, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "66\nZucchini Crust Pizza\nTricia Diehl\nOlive oil and flour for the pan\n2 cups packed, grated zucchini\n2 eggs, beaten\n\u00bc cup flour\n\u00bd cup grated mozzarella cheese\n\u00bd cup grated parmesan cheese\npinch of basil (optional)\npinch of marjoram (optional)\npinch of rosemary (optional)\n1 tablespoon olive oil\nPreheat oven to 400\u00ba.  Oil and flour 10-inch pie pan.  Combine zucchini, eggs, flour, cheeses,\nherbs, and 1 tablespoon olive oil.  Spread into prepared pan and bake for 35-40 minutes or\nuntil golden brown.  About half way through, brush with oil.  Remove from oven.  When it has\ncooled (10 minutes), loosen with spatula.  Top and bake at 400\u00ba until heated.\nNote: This does not have the consistency of regular pizza crust and is considerably softer.", "page": 66, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "67\nCake & Frostings", "page": 67, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "68", "page": 68, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "69\nClassic Carrot Cake\nSara Mueller\n2 cups light brown sugar\n\u00bd cup applesauce\n\u00bd cup buttermilk\n\u00bc cup honey\n3 eggs\n2 cups flour\n1 \u00bd teaspoons cinnamon\n\u00bd teaspoon salt\n1 teaspoon baking soda\n1 teaspoon grated lemon rind\n2 cups finely grated carrots\n\u00bd cup raisins\n\u00bd cup chopped walnuts\nPreheat oven to 350\u00ba.  Butter and lightly flour two 8-inch cake pans.  Mix sugar, applesauce,\nbuttermilk, honey, and eggs in large bowl of mixer.  Beat until light.  Sift together flour,\ncinnamon, salt, and baking soda.  Add gradually to liquid mixture.  Stir in lemon rind, carrots,\nraisins, and nuts.  Pour into prepared pans.  Bake 30-35 minutes.  The sides should begin to\npull away and the center will spring back when lightly pressed.  Turn onto a rack and cool.\nServes 12.  Per 4\u00bd ounce serving: 320 calories, 5.1 grams protein, 67 grams carbohydrates, 4.7\ngrams fat.  76 fewer fat calories per serving than traditional carrot cake made with oil.\nMinnie's Boiled Spice Cake\nAlice Sullivan & Harriet Stanley--Minnie Stanley's recipe\n1 cup brown sugar\n1 cup white sugar\n1 teaspoon cinnamon\n1 teaspoon cloves\n1 teaspoon nutmeg\n\u00bd teaspoon salt\n2 cups raisins\n2 \u00bd cups water\n1 cup lard (lard is in original recipe but you\n           can use other shortening--Harriet)\n4 cups flour\n1 heaping teaspoon soda dissolved in a little\n       hot water\n\u00bd cup nuts (or more), if desired\nBoil sugars, cinnamon, cloves, nutmeg, salt, raisins, water, and lard for 6 minutes; let cool.\nAdd flour, soda, and nuts.  Pour into 9 x 13 pan.  Bake 1 hour at 350\u00ba.  Harriet: Plain with\nwhipped cream or  brown sugar frosting.  We like it just plain.\nBoiled Cake\nOlive Jacobson--recipe from her mom, Gladys Nelson\n1 cup white sugar\n1 cup brown sugar\n1 teaspoon salt\n1 teaspoon cinnamon\n1 teaspoon nutmeg\n1 teaspoon cloves\n1 cup lard (I use vegetable oil.)\n3 cups water\n1 cup raisins\n4 cups flour\n1 teaspoon soda dissolved in a little warm\n    water\nCook sugars, salt, spices, lard, water, and raisins for 7 minutes.  Add flour, and soda.  Bake.\nFrosting: 1 cup brown sugar, 3 teaspoons white sugar.  Boil in a little cream and a little piece of\nbutter.", "page": 69, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "70\nSpice Cake\nCarl Pearson\n1 cup sugar\n2/3 cup butter or margarine\n2 eggs\n\u00bd cup molasses\n1 cup sour or buttermilk\n2 \u00bd cups flour\n1 teaspoon soda\n1 teaspoon cloves\n1 teaspoon cinnamon\na little nutmeg\nraisins\nBake in a greased and floured 9 x 13 pan at 350\u00ba for 35-40 minutes or until done.\nButterscotch Frosting\nCarl Pearson\n1 cup brown sugar\n3 tablespoons shortening\n2 tablespoons butter\n\u00bc teaspoon salt\n1/3 cup milk\n1 \u00bd cups powdered sugar\nCombine brown sugar, shortening, butter, and salt.  Bring to a boil, stirring constantly.  Add\nmilk and boil slowly, 3 minutes.  Cool.  Add sugar and beat until thick enough to spread.\nOatmeal Cake\nJoyce Mueller--recipe from her mom, Gladys Nelson\n1 \u00bc cups boiling water\n1 cup quick oatmeal\n1 cup brown sugar\n\u00bd cup shortening\n\u00bd cup white sugar\n2 eggs\n1 1/3 cups flour\ncloves\n1 teaspoon cinnamon\n1 teaspoon soda\n\u00bd teaspoon salt\nPour water over oatmeal; let stand 20 minutes.  Cream sugars and shortening.  Add oatmeal and\nremaining ingredients.  Bake in a 9 x 9 pan at 350\u00ba for 30-35 minutes.\nFrosting:  Combine 1 cup brown sugar, \u00bc cup milk, and \u00bc cup butter; boil 2 minutes.\nOatmeal Cake\nKathryn Stanley\n1 \u00be cups boiling water\n1 cup oatmeal\n1 cup brown sugar\n\u00be cup white sugar\n\u00bd cup butter\n2 eggs\n1 teaspoon baking soda\n1 teaspoon cinnamon\n1 \u00be cups flour\n\u00bd teaspoon salt\nPour water over oatmeal and let stand 10 minutes.  Beat sugars and butter until smooth; add\noatmeal.  Add eggs; beat until smooth.  Sift together remaining ingredients; add to mixture and\nmix until smooth.  Pour into greased 9 x 13 pan and bake 35 minutes at 350\u00ba.  Put the\nfollowing topping on hot cake right out of oven: \u00bd-\u00be cup butter, \u00bd cup brown sugar, \u00bc cup\ncream, 1 cup pecans, chopped, 1 cup coconut, 1 teaspoon vanilla.  Mix well and spread on\ncake.  Put cake under broiler until the frosting is brown.  This is a real moist cake and tastes\ngood warm or cold, with or without ice cream.", "page": 70, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "71\nApplesauce Cake\nCarmen & Bill Biddle\n\u00bd cup shortening\n1 \u00bd cups sugar\n2 beaten eggs\n1 cup thick applesauce\n2 cups flour\n1 teaspoon baking powder\n\u00bd teaspoon soda\n1 teaspoon cinnamon\n1 or 1 \u00bd cups raisins\n\u00bc teaspoon salt\n\u00bd cup chopped nuts (optional)\nCream shortening and sugar; add eggs and beat well.  Add applesauce, then dry ingredients.\nBeat until smooth;  fold in raisins and nuts.  Bake in greased and floured tube pan at 350\u00ba for\n55 minutes.  Serve plain or frosted, or sprinkle with powdered sugar.  Can make in two loaves.\nPrune Cake\nOlive Jacobson--recipe from Alfhild Peterson\n3 eggs\n1 \u00bd cups sugar\n2 cups flour\n1 cup buttermilk\n1 cup cooked, pitted prunes\n1 cup walnuts\n1 cup vegetable oil\n1 teaspoon salt\n1 teaspoon soda\n1 teaspoon allspice\n1 teaspoon cinnamon\n1 teaspoon nutmeg\n1 teaspoon vanilla\nIcing (see below)\nBlend sugar and oil, add eggs and mix well.  Sift all dry ingredients together and mix into\nbatter, alternating with milk.  Add prunes, nuts, and vanilla.  Pour into an ungreased 9 x 13\npan.  Bake\nfor 1 hour at 325\u00ba.  Leave cake in pan and while still hot punch holes into cake with a fork.\nPour the following icing over immediately.  (Punch holes entire length of fork tines.)\nIcing:\n1 cup sugar\n\u00bd cup buttermilk\n\u00bd teaspoon soda\n1/3 cup butter\n1 tablespoon white syrup\n\u00bd teaspoon vanilla\nBoil above ingredients until it forms a soft ball.  Pour over cake immediately.  Do not\novercook.  Begin making icing about 15 minutes before cake is done so it will be ready to pour\nover hot cake.\nWhite Frosting\nHarriet Stanley\n2 egg whites\n2 cups powdered sugar\n\u00bc cup Crisco\n1 teaspoon almond flavoring", "page": 71, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "72\nBeat egg whites until stiff.  Add 1 cup powdered sugar; beat well.  Cream together Crisco and\n\u00bd cup powdered sugar; mix with egg whites and add another \u00bd cup powdered sugar and\nalmond flavoring.  Beat well.  This is nice on a white cake mix (Betty Crocker) baked in a jelly\nroll pan or a layer cake or cupcakes.  You can sprinkle with coconut.", "page": 72, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "73\nPumpkin Roll\nAmy Jacobson\n3 eggs\n1 cup sugar\n1 teaspoon lemon juice\n2/3 heaping cup pumpkin\n\u00be cup flour\n1 teaspoon baking powder\n1 teaspoon ginger\n2 teaspoons cinnamon\n\u00bd teaspoon nutmeg\n\u00bd teaspoon salt\nnuts (optional)\nFrosting:\n1 cup powdered sugar\n8 oz. cream cheese, softened\n4 tablespoons butter\n\u00bd teaspoon vanilla\nBeat eggs for 5 minutes at high speed.  Combine with sugar, lemon juice, pumpkin, flour,\nbaking powder, spices, and salt.  Sprinkle top of cake with chopped nuts, if desired.  Bake on\na greased and floured jelly roll pan at 375\u00ba for 15 minutes.  Turn onto towel; sprinkle with\npowdered sugar.  Cool completely.  Mix frosting and spread on cake, then re-roll.  Chill, then\nwrap in plastic wrap.  This freezes well and can be cut while frozen.\nRhubarb Cake\nOlive Jacobson\n1 egg, beaten\n1 cup sugar\n1 cup plain or vanilla yogurt\n1 \u00bd cups flour\n1 teaspoon soda\ndash of salt\n3 cups rhubarb, cut in small pieces.\n1 \u00bd cups brown sugar\n3 tablespoons butter\n2 teaspoons cinnamon\n\u00be cup chopped nuts\nMix egg, sugar, yogurt, flour, soda, salt, and rhubarb.  Put into a 9 x 13 pan.  Before baking,\nsprinkle with mixture of brown sugar, butter, cinnamon, and nuts.  Bake at 350\u00ba for 40\nminutes.\nOld Fashioned Hot Fudge Cake\nKim Toney\n2 (1 oz.) unsweetened baking squares\n1 \u00bd cups Bisquick\n1 cup milk\n2 teaspoons vanilla\n2 tablespoons cocoa\n1 cup sugar\n1 \u00bd cups boiling water\nIn a large bowl, combine melted chocolate squares, Bisquick, milk, vanilla, and 2/3 cup sugar.\nBeat with whisk until smooth.  Pour into a 12 x 8 pan.  Sprinkle with cocoa and 1/3 cup sugar.\nPour boiling water over all.  Do not stir.  Bake at 350\u00ba for 25 minutes.  Serve immediately\nwith ice cream or whipped cream.", "page": 73, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "74\nMarble Swirl Pound Cake\nStacy Mueller\n2 cups sugar\n1 cup butter or margarine, softened\n3 \u00bd cups cake flour\n1 cup milk\n1 \u00bd teaspoons baking powder\n2 teaspoons vanilla extract\n\u00bc teaspoon salt\n4 eggs\n\u00bc cup cocoa\nGrease or spray 10-inch tube pan or bundt pan; set aside.  In a large bowl with mixer at low\nspeed, beat sugar and butter or margarine until blended.  Increase speed to high; beat until light\nand fluffy.  Add eggs and milk; beat until well mixed.  Add flour and remaining ingredients\nexcept cocoa; at low speed, beat until well mixed, constantly scraping bowl with rubber\nspatula.  Increase speed to high and beat batter 4 minutes longer, occasionally scraping bowl\nwith rubber spatula.  Preheat oven to 350\u00ba.  Remove about 2 \u00bd cups batter (about half) to\nmedium bowl.  With wire whisk or fork, beat cocoa into batter in medium bowl until well\nblended.  Alternately spoon vanilla and chocolate batters into prepared pan.  With blade of\nknife, cut and twist  through batters in a zig-zag pattern to obtain marbled effect.  Only go\naround the pan once.  Bake one hour or until toothpick inserted in center of cake comes out\nclean.  Cool cake in pan  on wire rack 10 minutes, then remove and cool completely on rack.\nSlices best after cooling.  Makes 16 servings.  Recipe may be halved for use in an 8-inch, 6 cup\nbundt pan; reduce baking time to 45 minutes.  I like to make this in a bundt pan--put it on a\nplate crusty side up when cooled.\nGerman Chocolate Cake\nDeb Stanley\n1 stick margarine\n\u00bd cup salad oil\n1 cup water\n2 cups sugar\n2 cups flour\n1/3 cup cocoa\n1 teaspoon salt\n2 eggs\n1 \u00bd teaspoon soda\n\u00bd cup buttermilk\nvanilla\nSift dry ingredients.  Bring margarine, oil, and water to a boil.  Pour over dry ingredients.  Add\nbeaten eggs.  Dissolve baking soda in buttermilk and add last.  Bake in a greased 9 x 13 pan for\n30 minutes at 350\u00ba.\nFrosting:\n1 \u00bd sticks butter\n1 \u00bd cup sugar\n1 cup coconut\n1 can evaporated milk\n3 beaten egg yolks\n1 cup chopped nuts\n1 teaspoon vanilla\nCook butter, sugar, coconut, milk and egg yolks until thick.  Stir constantly as frosting burns\neasily.  Remove from heat and add nuts and vanilla.  Cool, then frost cooled cake.", "page": 74, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "75\nGerman Chocolate Cake\nKathryn Stanley\n1 (4 oz.) package Baker's German Sweet\n      Chocolate\n\u00bd cup boiling water\n1 cup butter\n2 cups sugar\n4 eggs, separated\n1 teaspoon vanilla\n.2 cups all-purpose flour\n1 teaspoon baking soda\n\u00bd teaspoon salt\n1 cup buttermilk\nCoconut-Pecan Frosting (see next recipe)\nMelt chocolate in water; cool.  Cream butter and sugar.  Beat in egg yolks.  Stir in vanilla and\nchocolate.  Mix flour, soda, and salt.  Beat in flour mixture, alternately with buttermilk.  Beat\negg whites until stiff peaks form; fold into batter.  Pour batter into three 9-inch layer pans,\nlined on bottoms with waxed paper.  Bake at 350\u00ba for 30 minutes or until cake springs back\nwhen lightly pressed in center.  Cool 15 minutes; remove and cool on wire rack.  Frost cake\nbetween layers and on the top only, with Coconut-Pecan Frosting.\nCoconut-Pecan Frosting\nKathryn Stanley\n1 \u00bd cups (12 fl. oz.) evaporated milk\n1 \u00bd cups sugar\n4 egg yolks, slightly beaten\n\u00be cup butter\n\u00bd teaspoon vanilla\n2 cups Baker's Angel Flake coconut\n1 \u00bd cups chopped pecans\nCombine evaporated milk, sugar, egg yolks, butter, and vanilla in saucepan.  Cook and stir\nover medium heat until thickened.  Remove from heat, stir in coconut and pecans.  Cool until\nthick enough to spread.  Makes 4 \u00bc cups.\nThis is Marty's birthday cake, and he does not like to share it.\n18 Minute Cake\nKathryn Stanley\n2 cups flour\n\u00bc teaspoon salt\n1 \u00be cups sugar\n4 tablespoons cocoa (I use a little more.)\n1 cup water\n\u00bd cup salad oil\n\u00bd cup butter\n\u00bd cup buttermilk\n1 teaspoon baking soda\n2 eggs\nCombine flour, salt, sugar, and cocoa.  Bring water, salad oil, and butter to a boil; combine\nwith dry ingredients.  Beat until creamy.  Add buttermilk, baking soda, and eggs.  Bake cake\nfor 10 minutes at 400\u00ba or until the center springs back when touched.  Be careful not to\noverbake the cake.  Remove from oven to cooling rack.  Frost cake while VERY HOT!\nFrosting:\n\u00bd cup butter\n\u00bc cup cocoa\n1/3 cup buttermilk\n\u00bd cup marshmallows\n4 cups powdered sugar", "page": 75, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "76\nFrosting for 18 Minute Cake, continued\nBoil butter, cocoa, and buttermilk.  Add marshmallows; stir until melted.  Add powdered\nsugar.  Frosting will be thinner than normal frosting.  Great for a quick dessert.\nChocolate Chip Cupcakes\nDyVonne Nelson\n1 (8 oz.) package cream cheese, softened\n1 egg\n\u00bd cup sugar\n1 \u00bd cups chocolate chips\n1 \u00bd cups flour\n1 cup sugar\n1 teaspoon soda\n\u00bd teaspoon salt\n\u00bc cup Nestle's Quick\n1 cup water\n\u00bd cup oil\n1 tablespoon vinegar\n1 teaspoon vanilla\nCombine cream cheese, egg, \u00bd cup sugar, and chocolate chips; set aside.  Measure dry\ningredients and mix together the following: flour, 1 cup sugar, soda, salt, and Quick.  Add\nwater, oil, vinegar, and vanilla.  Fill paper-lined cupcake pan about \u00bd full with the chocolate\nmixture.  Put 1 heaping tablespoon of cream cheese mixture in the center of each cupcake.\nBake at 350\u00ba for 25-30 minutes.  Makes 20-24, needs no frosting.", "page": 76, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "77", "page": 77, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "78\nCookies, Bars, & Lefse", "page": 78, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "79", "page": 79, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "80\nPeanut Butter Cookies\nCarl Pearson\n1 cup granulated sugar\n1 cup brown sugar\n2 eggs\n2 cups chunky peanut butter\nDrop by spoonfuls on cookie sheet and bake about 10 minutes at 325\u00ba.\nPeanut Cookies\nOlive Jacobson--recipe from her mom, Gladys Nelson\n1 cup shortening\n2 cups brown sugar\n2 eggs\n1 teaspoon vanilla\n1 cup corn flakes, crushed\n2 cups oatmeal\n2 cups flour\n\u00bd teaspoon salt\n1 teaspoon baking powder\n\u00bd teaspoon soda\n1 cup peanuts, coarsely chopped\nCream shortening and sugar together.  Add eggs and beat more.  Add vanilla.  Mix in\nremaining ingredients in order given.  Mold with hands and press down with fork.\nPecan Fingers\nHarriet Stanley--Annie Kleppe's old recipe\n2 cups flour (I use 1 \u00bd cups for a richer\n        cookie)\n1 cup butter\n2/3 cup powdered sugar\n1 tablespoon water\n\u00bc teaspoon salt\n\u00bd cup chopped pecans\nCream together.  Shape into fingers.  Bake at 300\u00ba for 20 minutes.  A good Christmas cookie.\nPecan Fingers\nHarriet Stanley--I like this recipe better.\n2 \u00bd cups cake flour (or 2 cups if not using\n      cake flour)\n1 cup butter\n\u00bd cup powdered sugar\nvanilla\nsalt\n2 cups chopped pecans\npowdered sugar\nCombine flour, butter, \u00bd cup powdered sugar, vanilla, salt, and pecans.  Shape into fingers.\nBake at 400\u00ba for 10-12 minutes--watch.  Roll in powdered sugar while still warm.", "page": 80, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "81\nFork Cookies\nAlice Sullivan--recipe from her aunt, Annie Pearson\n1 cup brown sugar\n1 cup white sugar\n1 cup butter or oleo\n3 eggs\n2 teaspoons soda\n2 teaspoons cream of tartar\n3 \u00bd cups flour\n1 teaspoon vanilla\npinch of salt\nCream shortening and sugar; add well-beaten eggs, then soda and cream of tartar sifted into\nflour.  Add vanilla and salt.  Take dough by tablespoons and form into ball with hands.  Place\non cookie sheet; press down with fork and bake until nice and brown.  About 70 cookies.\nButter Cookies\nDeb Stanley\n1 pound butter, softened\n2 cups sugar\n1 teaspoon salt\n4 cups flour\n1 teaspoon vanilla\n1 egg\nRoll dough into 2\" log.  (Use center cardboard from paper towel roll and saran wrap.)\nRefrigerate 2 hours.  Cut into \u00bc\" thick slices.  Bake at 375\u00ba for 10 minutes.  Cool a little on\nbaking sheet, then move to cooling racks.  Very good--taste like shortbread cookies.\nKrumkake\nOlive Jacobson & Harriet Stanley--Gladys Nelson's recipe\n1 cup butter, softened\n1 cup white sugar\n1 cup buttermilk (or 1 c. cream + 4 eggs)\n2 eggs\n1 teaspoon cardamom (or to taste)\n1 teaspoon vanilla\n2 cups flour, or enough to make a stiff dough\nMix all ingredients well.  Place about 1 tablespoon dough in center of Krumkake iron.  Keep\nturning until done.  Take off with spatula and form into a roll while hot.  Fresh cardamom will\ngive a stronger seasoning.  You can grind your own or use ground cardamom.\nKrumkake\nHarriet Stanley & Matt Stanley--Esther (Vernon) Johnson's recipe\n3 eggs\n\u00be cup sugar\n1 teaspoon cardamom\n\u00bd cup butter, melted\n1 cup + 2 tablespoons flour (enough to make\n       pancake batter consistency)\n\u00bd cup cream\nBeat together eggs, sugar, and cardamom.  Mix in butter and flour.  Whip cream and fold into\nmixture.  Bake on krumkake iron.", "page": 81, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "82\nMatt's recipe above, and those to follow in this section are from last year's 4-H fair, where he\nreceived a perfect Blue Ribbon score for his cookies and for his display of a Norwegian table\nsetting for a holiday meal.  He even did a menu up in Norwegian and learned a few phrases for\nhis interview with the cooking judges.  His Grampa Stanley would have been proud, I know his\nDad and Mom were.\nKringla\nOlive Jacobson--recipe from her mom, Gladys Nelson\n1 cup sugar\n1 cup cream\n1 \u00bd cups buttermilk\n1 teaspoon baking powder\ndash salt\n1 teaspoon soda\n1 teaspoon anise seed\n5 cups flour\nMix all ingredients well.  Take a small portion of dough and roll into a finger size.  Form into a\npretzel shape and bake on cookie sheet.  Can be served warm with butter.  This recipe is from\nMom, Gladys Nelson.  She didn't have an oven temp.  I would guess about 350\u00ba.  She would\nsay bake until done.\nFattigmand\nMatt Stanley\n12 egg yolks\n4 egg whites\n12 tablespoons sweet cream\n12 tablespoons sugar\n\u00bd cup butter, melted\n1 teaspoon ground cardamom\n\u00bd teaspoon salt\n\u00bd jigger of brandy\nFlour to make stiff dough\nPowdered sugar\nBeat the egg yolks, add whites and then sugar; beat well.  Add the cream, cardamom, and salt.\nAdd melted butter.  Add enough flour to make dough stiff enough to handle.  Chill overnight\n(makes dough easier to work with).  Roll out VERY THIN.  Cut into diamond shaped pieces;\ncut a small slit in center lengthwise.  Pull one end through the hole. Fry in deep fat until very\nlight brown.  Dust with powdered sugar.  I cut the recipe in half.\nSandbakelser\nJoyce Mueller\n1 teaspoon vanilla\n1 teaspoon almond extract\n\u00be cup soft butter (do not use margarine)\n\u00be cup sugar\n1 small egg white, unbeaten\n1 \u00be cups flour\nMix vanilla, almond, butter, sugar and egg whites well.  Stir in flour.  Chill dough until stiff.\nPress into tins in a thin layer.  Bake on a cookie sheet at 350\u00ba for 12-15 minutes.  Do not\nlet them get brown.  Allow to  cool in tins for a minute, then tap out onto a towel to cool\ncompletely.  Eat any you break immediately.  Everyone helps make these cookies for\nChristmas at our house.", "page": 82, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "83\nKransa\nOlive Jacobson--recipe from her aunt, Edna Nelson\n1 cup butter\n1 cup sour cream\n2 cups flour\n2 tablespoons sugar\nsugar (for top)\nMix together.  Roll out on floured board to \u00bd\" thick.  Cut with donut cutter.  Put lots of sugar\non top.  Bake.  Dough is easier to work with if it is cooled for a couple hours.\nRosette Cookies\nMatt Stanley\n2 eggs, slightly beaten\n2 teaspoons sugar\n1 cup milk\n1 cup sifted flour\n\u00bc teaspoon salt\n1 tablespoon almond or rum extract\nAdd sugar to eggs, then add milk.  Sift flour with salt; stir into egg mixture and beat until\nsmooth--about the consistency of heavy cream.  Add flavoring.  Fry in deep fat fryer (Fry\nDaddy works great), cool on paper towels, sprinkle with confectioner's sugar or cinnamon-\nsugar combination.  Serve with either side of cookie face up.\nSwedish Hugs\nOlive Jacobson\n1 pound of butter, softened\n2 cups brown sugar\n1 egg\n1 cup almonds, chopped\n2 teaspoons cinnamon\n2 teaspoons cardamom\n1 teaspoon vanilla\n1 teaspoon baking powder\n3 \u00bd cups flour\nbeaten egg\nsugar\nblanched almonds for top\nMix butter, brown sugar, 1 egg, chopped almonds, spices, vanilla, baking powder, and flour.\nRoll into walnut size balls.  If you have trouble rolling balls, refrigerate for a couple of hours\nfirst.  Dip one side of ball in beaten egg and then in sugar.  Place that side up on greased cookie\nsheet.  Press a blanched almond into ball top.  Bake in 350\u00ba oven until lightly browned, 14-16\nminutes.  Don't overbake.\nGrandma Stanley's Oatmeal Cookies\nHarriet Stanley\n1 cup sugar\n1 cup shortening\n1 teaspoon salt\n2 cups oatmeal\n2 cups flour\n1 cup raisins\n5 tablespoons water (from boiled raisins)\n1 teaspoon soda\n1 teaspoon cinnamon\n1 teaspoon nutmeg\n1 teaspoon vanilla\n1 cup walnuts", "page": 83, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "84\nGrandma Stanley's Oatmeal Cookies, continued\nFirst boil raisins--do not drain until you have taken out the 5 tablespoons water.  Mix\ningredients in order.  Put soda in cup and add raisin water, then add to ingredients.  Add\ndrained raisins and walnuts.  Drop on greased cookie sheet.  Bake at 350-375\u00ba for about 13\nminutes--check after 10 minutes.  Makes 3 dozen.  These are a great favorite in the Stanley\nfamily.\nGinger Snaps\nOlive Jacobson\n1 \u00bd cups shortening\n2 cups sugar\n2 eggs\n\u00bd cup molasses\n4 cups flour\n2 teaspoons soda\n2 teaspoons cinnamon\n2 teaspoons cloves\n2 teaspoons ginger\nCream together shortening and sugar.  Beat in eggs.  Add molasses and sifted dry ingredients.\nRoll into 1\" balls.  Dip into sugar, press flat.  Bake at 375\u00ba 15-18 minutes.\nGinger Creams\nAlice Sullivan\n1 cup shortening\n1 cup brown sugar\n\u00be cup molasses\n\u00be cup hot water\n2 teaspoons soda\n2 teaspoons cinnamon\n\u00bd teaspoon ginger\n2 eggs\n4 cups flour\n\u00bd teaspoon salt\nMix in order given.  Drop by teaspoonfuls on cookie sheet.  Bake at 350\u00ba for 10-12 minutes.\nFrost with icing of 2 cups sifter powdered sugar, 1 tablespoon melted butter, 3-4 tablespoons\ncream,  and 1 teaspoon vanilla.\nRocky's Pumpkin Cookies\nRocky Sullivan\n\u00bd cup shortening\n\u00bd cup brown sugar\n\u00bd cup white sugar\n1-2 eggs\n1 cup pumpkin\n\u00bd teaspoon salt\n1 teaspoon vanilla\n2 cups flour\n1 teaspoon baking powder\n1 teaspoon soda\n1 teaspoon cinnamon\nGinger, cloves, allspice, if desired\n1 cup raisins, dates, coconut, or \u00bd cup nuts,\n    as desired\nCream shortening and sugars until fluffy.  Add eggs, pumpkin, salt, and vanilla; mix.  Sift\ntogether flour, baking powder, soda, and spices.  Add to mixture.  Add raisins, dates, coconut,\nor nuts as desired.  Drop by teaspoons on greased cookie sheet.  Bake at 375\u00ba for 8-10\nminutes.  Enjoy.  I always double this recipe.  The cookies only get better each day if they\nlast that long!", "page": 84, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "85\nPumpkin Cookies\nDeb Stanley\n2 cups sugar\n1 cup shortening\n2 eggs\n15 oz. pumpkin\n2 cups raisins\n4 cups flour\n2 teaspoons cinnamon\n2 teaspoons vanilla\n2 teaspoons baking powder\n2 teaspoons baking soda\nCream sugar, shortening, and all other ingredients, flour and raisins last.  Bake at 375\u00ba for 6-8\nminutes.\nFrosting:  8 oz. cream cheese, \u00be stick butter, 1 tablespoon milk, 1 teaspoon vanilla, 4 cups\npowdered sugar.\nDate Cookie Roll\nDyVonne Nelson--recipe from Edna Nelson (Brian's favorite!)\n2 cups brown sugar\n1 cup butter\n2 eggs\n3 cups flour\n1 teaspoon cinnamon\n1 teaspoon soda, dissolved in 1 tablespoon\n     hot water\nFilling:\n1 \u00bc cup dates\n\u00bd cup water\n\u00bd cup sugar\n\u00bd-\u00be cup nuts\nRoll dough \u00bd-inch thick and spread filling, then roll like a jelly roll and chill.  When ready to\nbake, slice.\nCranberry Cookies\nMueller Family\n3 cups all-purpose flour\n1 teaspoon baking powder\n\u00bc teaspoon baking soda\n\u00bd teaspoon salt\n\u00bd cup butter or margarine\n1 cup granulated sugar\n1 cup light brown sugar\n1 egg\n\u00bc cup milk\n2 tablespoons lemon juice\n3 cups fresh or frozen cranberries, chopped or\n       ground\n1 cup chopped walnuts\nPreheat oven to 375\u00ba.  Measure flour, baking powder, soda, and salt into a bowl; stir with a fork\nto mix.  Cream butter and sugars in a large bowl until fluffy; beat in egg, milk, and lemon juice.\nStir in flour mixture, a little at a time, until well blended; stir in cranberries and walnuts.  Drop\ndough by teaspoonfuls, about 1\" apart, onto greased cookie sheets.  Bake 15 minutes, or until\nfirm and golden.  Watch to make sure bottoms don't get overdone, especially when using dark\npans.  Remove from cookie sheets to wire racks; cool.  Yield: about 8 dozen.", "page": 85, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "86\nMonster Cookies\nKim Toney\n6 eggs\n2 \u00bc cups brown sugar\n2 cups sugar\n1 \u00bd teaspoons vanilla\n1 \u00bd teaspoons Karo syrup\n4 teaspoons soda\n\u00bd pound butter\n2/3 (1 \u00bd pound) can peanut butter (1 7/8\n        cups)\n9 cups oatmeal\n12 oz. chocolate chips\n12 oz. M & M's candy\nBake 12 minutes at 350\u00ba.  Do not overbake (no flour)!\nSnickerdoodles\nJill Kounovsky\n\u00be cup sugar\n\u00bd cup butter or margarine\n1 egg\n\u00bd teaspoon vanilla\n1 \u00bd cups all-purpose flour\nshortening\n\u00bc teaspoon salt\n\u00bc teaspoon baking soda\n\u00bc teaspoon cream of tartar\n2 tablespoons sugar\n2 tablespoons ground cinnamon\nIn large mixing bowl, cream \u00be cup sugar and butter or margarine with a wooden spoon.  Beat\nin the eggs and vanilla.  Stir in flour, salt, baking soda, and cream of tartar.  Mix well with\nspoon.  In a small bowl, combine the 2 tablespoons sugar and cinnamon.  Grease 1 or 2 cookie\nsheets with shortening.  Shape dough into 1\" balls, roll each in the sugar-cinnamon mixture.\nBake 8-10 minutes at 375\u00ba.  Makes about 36 cookies.\nRanger Cookies\nJill Kounovsky\n1 cup shortening\n1 cup sugar\n1 cup brown sugar\n2 eggs\n1 teaspoon vanilla\n2 cups flour\n1 teaspoon salt\n1 teaspoon baking soda\n\u00bd teaspoon baking powder\n1 cup oatmeal\n1 cup coconut\n2 cups rice crispies\nCream shortening and sugars; add eggs and vanilla.  Sift flour, salt, baking soda, and baking\npowder; add to egg mixture.  Stir in oatmeal, coconut, and rice crispies.  Drop by spoonful and\nbake for 13 minutes at 300\u00ba.  Makes about 5 dozen.", "page": 86, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "87\nCinnamon Crispies\nGreta Jacobson\n2 - 2 \u00bd cups flour\n2 tablespoons sugar\n\u00bd teaspoon salt\n1 package active dry yeast\n\u00be cup water\n\u00bd cup margarine or butter\n1 egg\n2 tablespoons margarine or butter\n1 \u00bd cups sugar\n3 teaspoons cinnamon\n6 tablespoons finely chopped nuts, if desired\nLightly spoon flour into measuring cup; level off.  In large bowl, combine 1 cup flour, 2\ntablespoons sugar, salt and yeast; blend well.  In small saucepan, heat water and \u00bd cup\nmargarine until very warm (120-130\u00baF).  Add warm liquid and egg to flour mixture.  Blend at\nlow speed until moistened; beat 3 minutes at medium speed.  By hand, stir in 1 - 1 \u00bd cups\nflour to make a stiff dough.  Cover tightly; chill 2 hours or until dough is easy to handle.  Turn\ndough onto lightly floured surface.  Roll to 18 x 10-inch rectangle; spread with 2 tablespoons\nmargarine.  Combine 1 \u00bd cups sugar and cinnamon.  Sprinkle \u00bd cup of mixture over dough.\nStarting with 18-inch side, roll up tightly, pressing edges to seal.  Cut into 18 1-inch slices.\nOn cookie sheet or large sheet of foil, spread remaining sugar-cinnamon mixture.  Place slices,\none at a time, on mixture; roll each to 5-inch circle, turning once.  Place crispies on ungreased\ncookie sheets.  Sprinkle each with 1 teaspoon nuts, if desired; press in gently.  Heat oven to\n400\u00ba.  Bake 10-12 minutes or until golden brown.  Remove from cookie sheets immediately;\ncool completely.  Makes 18 crispies.  If crispier product is desired, place crispies on greased\ncookie sheets.\nPistachio White Chocolate Chip Cookies\nGary Nelson\n1 \u00bc cups butter or margarine, room temp.\n2 cups light brown sugar\n2 eggs\n2 teaspoons vanilla\n2 \u00bd cups flour\n1 teaspoon baking soda\n1 teaspoon baking powder\n\u00bd cup rolled oats\n1 (12 oz.) package white chocolate or vanilla\n       chips\n1 1/3 cups natural California pistachios,\n        chopped\nCream butter with sugar.  Beat in eggs and vanilla.  Combine flour, baking soda, baking\npowder, and oats.  Gradually add flour mixture to butter mixture, mix well.  Stir in chocolate\nchips and 1 cup pistachios.  Drop batter by heaping teaspoons onto ungreased baking sheets,\nallowing for spreading.  Sprinkle and press some of remaining pistachios on top of each.  Bake\nat 350\u00ba for   8-10 minutes, or until light golden.  For chewy cookies, do not overbake.  Let cool\nawhile on cookie sheet to set.  Makes 5 dozen.", "page": 87, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "88\nSoft Chocolate Chip Cookies\nMueller Family\n1 cup white sugar\n2 cups brown sugar\n3 eggs\n2 teaspoons vanilla\n2 cups quick oatmeal\n2 cups milk\n5 \u00bd cups flour\n1 teaspoon soda\n1 \u00bd teaspoons salt\n12 oz. package chocolate chips\nCombine sugar and margarine; add eggs and vanilla.  Mix in quick oats, milk, flour, soda, and\nsalt.  Add chips.  Drop by teaspoonfuls onto cookie sheets.  Bake at 375\u00ba for 10-12 minutes.\nMakes about 8 dozen.\nPumpkin Bars\nDoLores Kounovsky\n4 eggs\n1 cup salad oil\n2 cups sugar\n1 (15 oz.) can pumpkin\n2 cups flour\n2 teaspoons baking powder\n\u00bd teaspoon cloves\n\u00bd teaspoon salt\n2 teaspoons cinnamon\n\u00bd teaspoon ginger\n\u00bd teaspoon nutmeg\nMix eggs, oil, sugar, and pumpkin.  Sift together remaining ingredients and add to pumpkin\nmixture; mix well.  Bake in a greased 12 x 18 x 1 jelly roll pan at 350\u00ba for 30 minutes.  Frost.\nTastes like pumpkin pie--without all the work.\nFrosting:\n1 (6 oz.) package cream cheese\n\u00be stick margarine\n1 tablespoon cream or milk\n1 teaspoon vanilla\n4 cups powdered sugar\nBeat cheese, butter, vanilla, and cream until soft.  Add sugar until spreading consistency.\nGrama's Pumpkin Bars\nKathryn Stanley\n4 eggs\n1 cup oil\n2 cups sugar\n2 cups pumpkin (Deb Stanley's works really\n       well)\n1 teaspoon vanilla\n2 cups flour\n1 teaspoon soda\n1 teaspoon salt\n2 teaspoons pumpkin pie spice\nMix all ingredients, this will be thin.  Bake in greased jelly roll pan at 350\u00ba for 20 minutes.\nFrost with cream cheese frosting:\n4 oz. cream cheese\n1 teaspoon vanilla\n1 stick butter\n3 \u00be cups powdered sugar\nMix until creamy, spread on cool bars.", "page": 88, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "89\nPumpkin Bars\nDeb Stanley\n2 cups sugar\n4 eggs\n2 teaspoons baking powder\n2 teaspoons cinnamon\n1 teaspoon vanilla\n1 cup oil\n2 cups pumpkin (16 oz. can)\n1 teaspoon soda\n\u00bd teaspoon salt\n2 cups flour\nMix all together.  Bake 20 minutes at 350\u00ba on jelly roll pan.  Use a cream cheese frosting.\nCarrot Bars\nAlice Sullivan\n4 eggs\n2 cups sugar\n1 1/3 cup cooking oil (scant)\n2 cups flour\n2 teaspoons soda\n1 teaspoon salt\n2 teaspoons cinnamon\n1 teaspoon nutmeg\n3 small jars carrot baby food\nFrosting:\n4 tablespoons oleo\n2 (3 oz.) packages cream cheese\n1 teaspoon vanilla\n1 pound powdered sugar\nBeat eggs; add sugar, then oil.  Add mixed dry ingredients.  Add carrots last.  Bake in 11 x 17\npan 30 minutes at 375\u00ba or in 9 x 13 pan for 40 minutes at 350\u00ba.  Frost and spread with nuts.\nMakes lots of frosting.\nCranberry-Date Bars\nDoLores Kounovsky\n1 (12 oz.) package (3 cups) cranberries\n1 (8 oz.) package chopped pitted dates\n\u00bc cup water\n1 teaspoon vanilla\n2 cups all-purpose flour\n2 cups regular or quick rolled oats\n1 \u00bd cups packed brown sugar\n\u00bd teaspoon baking soda\n\u00bc teaspoon salt\n1 cup margarine or butter, melted\n2 cups sifted powdered sugar\n2 tablespoons orange or lemon juice\n\u00bd teaspoon vanilla\nFor filling, in a medium saucepan combine cranberries, dates, and water.  Cook covered, over\nlow heat for 10-15 minutes or until cranberries pop, stirring frequently.  Stir in 1 teaspoon\nvanilla.  Set filling aside.  In a large mixing bowl stir together flour, rolled oats, brown sugar,\nbaking soda, and salt.  Stir in the melted margarine or butter until well blended.  Pat half of the\noat mixture onto the bottom of a 13 x 9 x 2 baking pan.  Bake at 350\u00ba for 8 minutes.\nCarefully spread filling over baked oat mixture.  Sprinkle with remaining oat mixture.  Pat\ngently.  Bake for 20-22 minutes more or until golden brown.  Cool in pan on a wire rack.  For\nglaze, in a medium mixing bowl, combine powdered sugar, orange or lemon juice, and \u00bd\nteaspoon vanilla.  Stir in enough additional juice, 1 teaspoon at a time, until of drizzling\nconsistency.  Drizzle glaze over cooled mixture in pan.  Cut into bars.  Makes about 32.", "page": 89, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "90\nOatmeal Carmelitas\nKim Toney\nCrust:\n2 cups flour\n2 cups oatmeal\n1 \u00bd cups brown sugar\n1 teaspoon baking soda\n\u00bd teaspoon salt\n1 \u00bc cups margarine\nFilling:\n6 oz. package (1 cup) chocolate chips\n\u00bd cup chopped nuts\n12 oz. jar caramel ice cream topping or\n    Homemade Caramel Sauce (next recipe)\n3 tablespoons flour with ice cream topping or\n4 tablespoon flour with Homemade Caramel\nHeat oven to 350\u00ba.  Grease 9 x 13 pan.  Combine all crust ingredients on low until crumbly.\nPress half mixture into pan.  Bake for 10 minutes.  Sprinkle warm crust with chips and nuts.\nCombine caramel topping and flour.  Drizzle over top.  Sprinkle with reserved crust.  Bake for\nan additional 18-22 minutes.  Cool completely.  Refrigerate 1-2 hours before cutting.\nHomemade Caramel Sauce\nKim Toney\n2 tablespoons margarine\n2/3 cup brown sugar\n\u00bd cup corn syrup\n\u00bd cup vanilla ice cream\nMelt margarine.  Stir in brown sugar and syrup.  Bring to a boil; cook until dissolved, about 1\nminute, stirring constantly.  Stir in ice cream.  Return to boil.  Remove from heat.  Makes 1\ncup.\nCaramel Bars\nCarmen & Bill Biddle\n48 caramels\n\u00be cup cream or evaporated milk\n1 cup + 2 tablespoons butter or margarine\n1 cup + 2 tablespoons brown sugar\n\u00be teaspoon soda\n\u00bd teaspoon salt\n1 \u00bd cups flour\n1 \u00bd cups oatmeal\n1 cup chocolate chips\nMelt together caramels and cream or evaporated milk.  Blend butter or margarine and brown\nsugar.  Add soda, salt, flour, and oatmeal.  Pat \u00be off oatmeal mixture into pan and bake for 10\nminutes at 350\u00ba.   Put caramel mixture on top.  Add chocolate chips and sprinkle top with the\nremaining dough.  Bake another 15 minutes.", "page": 90, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "91\nGerman Chocolate Bars\nDeb Stanley:\nGerman chocolate cake mix\n\u00bc cup evaporated milk\n\u00bc cup regular milk\n1 bag Kraft caramels\n2/3 cup margarine\n\u00bd package chocolate chips\nGary Nelson:\nGerman chocolate cake mix\n1 small can (2/3 cup)\n     evaporated milk\n14 oz. Kraft caramels\n\u00be cup melted butter\n1 cup chocolate chips\n1 cup chopped walnuts\nKim Toney:\nGerman chocolate cake mix\n2/3 cup evaporated milk\n1 bag caramels\n\u00be cup melted butter\nchocolate chips\nMix evaporated milk and\ncaramels; melt.  Mix together\ncake mix, regular milk, and\nmelted margarine.  Put \u00be of\nthis mixture in bottom of\nungreased 9 x 13 pan.  Bake\n6 minutes at 350\u00ba.  Pour\ncaramel over top.  Place\nchocolate chips over warm\ncaramel.  Swirl as they melt.\nSprinkle with remaining\ndough over top.  Bake 15\nminutes at 350\u00ba.\nMelt caramels with 1/3 cup\nevaporated milk.  Combine\ncake mix, butter, and\nremaining milk and nuts.  Stir\nuntil mixed.  Pour half of\ndough into 9 x 13 pan.  Bake\nat 350\u00ba for 6 minutes.  Pour\nmelted caramels over baked\nmixture.  Sprinkle chocolate\nchips over caramels.  Spread\nthe rest of dough on top of\nmixture and bake at 350\u00ba for\n15 minutes.  It is impossible\nto spread last half of mixture,\nso make patties with last half\nof mixture.  Cut when they\nare still slightly warm.\nHeat caramels and 1/3 cup\nevaporated milk until melted;\nset aside.  Combine cake\nmix, 1/3 cup evaporated\nmilk, and butter.  Put half of\nthis mixture in 9 x 13 pan.\nBake for 6 minutes at 350\u00ba.\nSprinkle chocolate chips on\nand spread caramel over that.\nPut rest of dough on top--\ndrop by spoonfuls.  Bake for\n15-18 minutes.   \nKim calls these Caramel\nBrownies.\nEditors' note:  We couldn't decide on an easy way to incorporate everyone's ideas about how to\nmake this one into one coherent recipe.\nOatmeal Chocolate Bars\nMueller Family--recipe from DyVonne Nelson\n\u00bd cup butter, softened\n1 cup brown sugar\n1 egg, unbeaten\n1 \u00bc cups flour\n\u00bd teaspoon soda\n\u00bc teaspoon salt\n1 \u00bd cups oatmeal\nFilling:\n1 can sweetened condensed milk\n1 (6 oz.) bag chocolate chips\n2 tablespoons butter\n1 teaspoon vanilla\nMix together butter, brown sugar, egg, flour, soda, salt, and oatmeal.  Pat half of this mixture in\na 9 x 13 pan.  Melt filling ingredients and stir well.  (We melt them in a bowl in the\nmicrowave.)  Pour over crust.  Sprinkle with remaining oatmeal mixture.  Bake at 350\u00ba for 20-\n25 minutes.", "page": 91, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "92\nChocolate Crunch Brownies\nKim Toney\n1 cup butter or margarine, softened\n2 cups sugar\n4 eggs\n6 tablespoons baking cocoa\n1 cup flour\n2 teaspoons vanilla\n\u00bd teaspoon salt\n1 (7 oz.) jar marshmallow creme\n1 cup creamy peanut butter\n2 cups semi-sweet chocolate chips (12 oz.)\n3 cups Rice Krispies\nIn a mixing bowl, cream butter and sugar;  add eggs.  Stir in cocoa, four, vanilla, and salt;\nspread in a greased 9 x 13 pan.  Bake at 350\u00ba for 25 minutes, or until brownies are done.\nCool.  Spread marshmallow creme over cooled brownies.  In a saucepan, melt peanut butter and\nchocolate chips over low heat, stirring constantly.  Remove from heat, stir in cereal.  Spread\nover marshmallow layer.  Chill before cutting.  Recipe says to store in refrigerator, but I don't--\nit makes them too hard!  Enjoy!\nOh Henry Bars\nHarriet Stanley\n\u00bd cup white syrup\n\u00bd cup sugar\n1 cup + 2 tablespoons peanut butter\n         (1 small jar)\n3 cups Rice Krispies\n1 package butterscotch chips\n\u00bd cup chocolate chips\nMelt white syrup and sugar together until it bubbles.  I use the microwave.  Then add peanut\nbutter and heat.  When bubbly, add Rice Krispies; stir; pat into 9 x 13 pan.  I always double\nthis and put in jelly roll pan.  Frost with chips, melted together--watch this and keep stirring.\nTakes 15-20 minutes.  Keeps well in refrigerator.\nMississippi Mud Bars\nKim Toney\n\u00bd cup softened butter\n1 \u00bd cups sugar\n3 eggs\n1 tablespoon vanilla\n1 \u00bd cups flour\n\u00bd cup unsweetened cocoa powder\n\u00bc teaspoon salt\n1 cup coconut\n1 cup walnuts, toasted and chopped (divided)\n1 (7 oz.) jar marshmallow creme\n\u00bd cup miniature semisweet chocolate chips\nBeat butter and sugar until fluffy.  Beat in eggs and vanilla.  On low, stir in flour, cocoa, and\nsalt.  By hand, stir in coconut and \u00be cup walnuts.  Spread in greased 9 x 13 pan and bake 30\nminutes at 300\u00ba.  Remove from oven and spread with marshmallow creme.  Sprinkle with\nchocolate chips and remaining walnuts.  Bake 5-8 minutes until marshmallow is almost set\nand chocolate is melted.", "page": 92, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "93\nSouthwestern Bars\nKim Toney\n\u00be cup margarine\n1 box German chocolate cake mix\n3 cups small marshmallows\n6 oz. butterscotch chips\n1 \u00bd cups flaked coconut\n1 cup chopped nuts\n1 can sweetened condensed milk\nIn oven, melt margarine in 15 x 10 pan.  Sprinkle remaining ingredients over.  Bake at 350\u00ba\nfor 25 minutes.\nLemon Bars\nJoyce Mueller--recipe from her mom, Gladys Nelson\nCrust:\n1 cup flour\n\u00bd cup butter\n\u00bc cup powdered sugar\nFilling:\n1 cup sugar\n2 tablespoons flour\n\u00bd teaspoon baking powder\n2 eggs, well beaten\nFilling, cont.:\n3 tablespoons lemon juice\nFrosting:\n1 \u00bd cups powdered sugar\n1 teaspoon vanilla\n2 tablespoons butter\n2 teaspoons lemon juice\ncream or milk\nMix crust ingredients and put into an 8-inch square pan.  Bake 20 minutes at 350\u00ba.  Combine\nfilling ingredients.  Pour over first layer.  Bake 25 minutes at 350\u00ba.  Cool.  Mix together\npowdered sugar, vanilla, butter, and lemon juice for frosting.  Add enough cream to spread.\nFrost bars.\nLemon Squares\nAlice Sullivan\n1st Part:\n\u00bd cup butter or oleo\n1 cup flour\n\u00bd cup powdered sugar\n2nd Part:\n1 cup sugar\n2 tablespoons flour\n\u00bc teaspoon baking powder\n2 eggs\n1 tablespoon lemon rind\n2 tablespoons lemon juice\nMix butter, 1 cup flour, and powdered sugar as for pie crust.  Pat into 9-inch pan.  Bake 15\nminutes at 350\u00ba.  Mix 2nd part ingredients and pour over crust.  Bake 20 minutes at 350\u00ba.\nDust with powdered sugar.  Cut into squares.", "page": 93, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "94\nLemon Bars\nMatt Stanley\n2 cups flour\n\u00bd cup powdered sugar\n1 cup butter\n4 eggs\n1 tablespoon flour\n6 tablespoons lemon juice (Minute Maid or\n         fresh juice)\n2 cups sugar\npowdered sugar for dusting\nMix 2 cups flour, powdered sugar, and butter with pastry cutter.  Press in bottom of greased\npan and bake 20 minutes at 350\u00ba.  While crust is baking, beat eggs, 1 tablespoon flour, lemon\njuice, and sugar.  Pour this over baked crust and bake for an additional 25 minutes at 350\u00ba.\nWhen the bars are cool, dust with powdered sugar.  You can cut these in various shapes to\ndress them up.\nCherry Danish Bars\nMueller Family\n2 \u00bd cups flour\n1 cup shortening\n1 egg yolk + enough milk to make 2/3 cup\n       liquid  (reserve egg white)\n1 teaspoon salt\n1 tablespoon sugar\n1 can cherry pie filling\n1 cup powdered sugar\n1 tablespoon water\n1 teaspoon vanilla\nMix together flour, shortening, egg yolk, milk, salt, and sugar as for pie crust.  Roll out half of\npastry to fit jelly roll pan.  Press on sides.  Spread pie filling over crust.  Roll out remaining\ndough, cover, and seal.  Beat egg white and brush over crust.  Bake at 375\u00ba for 40 minutes.\nWhile warm, drizzle with glaze of powdered sugar, water, and vanilla.  You may need to add\nmore water to obtain drizzling consistency.\nOld Norwegian Lefse\nMatt Stanley\n5 large potatoes, peeled\n1 teaspoon salt\nFlour  (\u00bd cup for each cup mashed potatoes)\n\u00bd cup sweet cream\n3 tablespoons butter\nBoil potatoes and mash very fine.  Add cream, butter, and salt.  Beat until light and let cool;\nadd flour.  Take a piece of the dough, roll as for pie crust, rolling as thin as possible and as\nlarge as it will go on griddle.  Bake until a light brown, turning frequently to prevent scorching.\nPile on a plate, buttering each one.  You can sprinkle cinnamon and sugar on them for a special\ntreat.  They are necessary when you are eating lutefisk.", "page": 94, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "95\nLefse\nJoyce Mueller\n8 cups cooked, riced potatoes\n8 tablespoons butter\n\u00bd cup cream\n1 tablespoon salt\n3 cups flour\nPut cooked potatoes through ricer while hot, then use a mixer to mash with butter, cream and\nsalt.  Allow to cool.  When mashed potatoes are cold, mix in flour.  Divide into balls and roll\nthin, using a floured pastry cloth and covered, floured rolling pin.  Bake on griddle just until\nthey start to turn brown, turning once with a long, flat lefse stick.  I stack them between clean\ndish towels with a large plastic bag under towels and on top to keep them moist.  Let them\ncool slowly this way.  (I usually leave them overnight.)  Then package and refrigerate or freeze.\nTo serve, spread with butter and sugar.", "page": 95, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "96\nPies & Desserts", "page": 96, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "97", "page": 97, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "98\nRhubarb Dessert\nEunice Nelson\n3 cups graham cracker crumbs\n\u00be cup melted butter\n4 cups chopped rhubarb\n1 \u00bc - 1 \u00bd cups sugar\n3 tablespoons cornstarch\n1 tablespoon butter\nred food coloring\n1 (8 oz.) tub Cool Whip\n1 cup miniature marshmallows\n1 package instant vanilla pudding, prepared\nCombine graham cracker crumbs and \u00be cup butter.  Pat mixture into 9 x 13 pan, reserving 1/3\ncup.  Bake 5 minutes at 350\u00ba.  Boil rhubarb, sugar, and cornstarch until thick.  Add 1\ntablespoon butter and food coloring.  Pour over crust; chill.  Combine Cool Whip and\nmarshmallows and spread on top of chilled layer.  Mix up pudding.  Let set a little before\nspreading on Cool Whip.  Sprinkle with reserved graham cracker crumbs.\nRhubarb Crunch\nHarriet Stanley\n8 cups diced rhubarb\nboiling water\n1 cup brown sugar\n1 cup flour\n1 cup oatmeal\n1 cup butter\n3 cups sugar (I always use less.)\n\u00bd cup flour\nCover rhubarb with boiling water; let stand 10 minutes.  While soaking, mix together brown\nsugar, 1 cup flour, oatmeal, and butter until crumbly.  Drain rhubarb; mix in sugar and \u00bd cup\nflour.  Pour into sprayed pan; sprinkle with brown sugar mixture.  Bake at 350\u00ba until brown,\nabout 1 hour.\nStrawberry-Rhubarb Puff\nJoyce Mueller\n3 cups rhubarb, cubed\n1 pint strawberries, cut up\n1 \u00bd - 2 cups sugar\n\u00bd cup water\n2 cups flour\n1 tablespoon baking powder\n1 teaspoon salt\n2 tablespoons sugar\n1/3 cup vegetable oil\n2/3 cup milk\nButter or margarine\nSugar\nCinnamon\nHeat oven to 450\u00ba.  Mix rhubarb, strawberries, sugar, and water in 9\" square pan or large\ncasserole.  Cook 5 minutes.  Mix flour, baking powder, salt, and 2 tablespoons sugar.  Stir in\noil and milk only until dry ingredients are moistened.  Drop by spoonfuls onto hot fruit,\nmaking 9 biscuits.  Make a hole in top of each biscuit and put a little butter, sugar, and\ncinnamon in each.  Bake 20-25 minutes.  Serve warm.  Works well to bake while eating\ndinner, then have warm for dessert.\nWinter Strawberry-Rhubarb Puff: Follow recipe above, except use 1 (1 pound)\npackage frozen rhubarb, thawed, and 1 (10 oz.) package frozen strawberries, thawed.  Use only\n\u00bd cup sugar with fruit.  Omit \u00bd cup water.", "page": 98, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "99\nStrawberry Dessert\nKim Toney\n2 cups crushed pretzels\n\u00bd cup sugar\n\u00be cup melted butter\n8 oz. cream cheese\n1 large Cool Whip\n1 cup sugar\n2 packages strawberry jello\n2 cups boiling water\n2 packages partially thawed strawberries\nMix crushed pretzels, \u00bd cup sugar, and butter.  Press in a 9 x 13 pan; bake 10 minutes at\n350\u00ba.  Mix cream cheese, Cool Whip, and 1 cup sugar.  Spread on crust.  Combine jello, water,\nand strawberries.  When jelled, spread over top.\nBlueberry Dessert\nMueller Family\n12 graham crackers, crushed fine (1 cup\n       crumbs)\n\u00bd cup butter\n1 cup sugar\n8 oz. cream cheese\n1 teaspoon vanilla\n2 beaten eggs\n1 can blueberry pie filling\n1 cup cream, whipped\nMix graham cracker crumbs, butter, and \u00bd cup sugar well.  Press in 9 x 13 pan.  Cream cream\ncheese, \u00bd cup sugar, and 1 teaspoon vanilla.  Add eggs; mix well.  Spread over crust.  Bake 15\nminutes at 375\u00ba.  Cool.  Spread with blueberry pie filling.  Top with whipped cream.  Cool\nseveral hours.  Sprinkle with graham cracker crumbs just before serving.  This recipe may be\nmade with cherry pie filling, but we always make it blueberry.  This has become our traditional\nChristmas dessert--usually the only day of the year we ever make it, but everyone loves it.\n\"It wouldn't be Christmas without Blueberry Dessert.\"\nRaspberry Dessert\nEunice Nelson\n2 (10 oz.) packages frozen red raspberries in\n     syrup\n1 cup water\n\u00bd cup sugar\n2 teaspoons lemon juice\n4 tablespoons cornstarch\n\u00bc cup cold water\n50 large marshmallows\n1 cup milk\n2 cups heavy cream, whipped\n1 \u00bd cups graham crackers\n\u00bc cup chopped nuts\n\u00bc cup butter, melted\nHeat raspberries with 1 cup water, sugar, and lemon juice.  Dissolve cornstarch in cold water;\nstir into raspberries and cook until thick and clear.  Cool this thoroughly.  Melt marshmallows\nin milk over boiling water.  Cool this thoroughly.  Whip cream and fold in cool marshmallow\nmixture.  Mix cracker crumbs, nuts, and butter.  Press firmly into bottom of a 9 x 13 pan.\nSpread marshmallow mixture over crumbs.  Allow this to harden by cooling it.  Spread\nraspberry mixture over top.  Refrigerate until firm.  Serves 15.", "page": 99, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "100\nPeach Cobbler\nKathryn Stanley\n2 large (1 \u00bd pound) cans peaches, drain one\n1 yellow cake mix\n2 sticks butter\nCinnamon\nPour peaches including juice from one can in 9 x 13 pan.  Sprinkle dry cake mix over peaches\nand slice butter over the top; sprinkle with cinnamon.  Bake at 350\u00ba for one hour or until top\nis golden brown.  Serve warm with ice cream.  I brought this with me from the sale barn in\nTexas where we used to live.  Everyone that has eaten it thinks it is great.\nApple Crisp Pizza\nEunice Nelson\nPastry:\n2 cups flour\n1 cup shortening\n1 teaspoon salt\n\u00bd cup milk (I use less.)\nApple Layer:\n2/3 cup sugar\n2 tablespoons flour\n1 teaspoon cinnamon\n4 medium apples\nTopping:\n\u00bd cup flour\n1/3 cup brown sugar\n1/3 cup rolled oats\n1 teaspoon cinnamon\n\u00bc cup butter, softened\nDrizzle Glaze:\nCaramel topping\nor dip\nCombine pastry ingredients with a fork and roll pastry to fit a 12\" pizza pan.  Combine sugar,\nflour, and cinnamon for apple layer.  Peel and cut apples into \u00bd\" slices.  Combine apples with\nsugar-cinnamon mixture.  Arrange apples in a single layer in a circular pattern to completely\ncover pastry.  Mix topping ingredients; sprinkle over apples.  Bake at 350\u00ba for 30-40 minutes.\nRemove from oven and immediately drizzle with caramel topping or dip.  Serve warm with ice\ncream, if desired\nApple Pudding\nCarl Pearson\nSliced apples\n1 tablespoon butter or margarine\n1 egg\n\u00bd cup sugar\n\u00bd cup milk\n1 cup flour\n1 teaspoon baking powder\nFill buttered baking dish with sliced apples.  Mix other ingredients together and put on top of\napples.  Bake in a moderate oven until brown.\nSquash (or Pumpkin) Pudding\nCarl Pearson\n1 \u00bd cups canned or cooked squash\n1 cup brown sugar\n\u00bd teaspoon salt\n1 teaspoon cinnamon\n1 teaspoon ginger\n1/8 teaspoon allspice\n2 tablespoons molasses\n3 eggs, beaten\n1 cup milk\nCombine first seven ingredients.  Mix well.  Add milk and eggs.  Pour into greased and floured\ncasserole.  Bake about 1 hour at 425\u00ba.  Can be used for pie filling. 40-45 minutes.", "page": 100, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "101\nFruit Pizza\nMueller Family & Deb Stanley\nCrust:\n\u00bd cup powdered sugar\n1 \u00bd cups flour\n\u00be cup soft margarine (Mueller)\n              -or-\n\u00be cup cold butter (Deb)\nSecond Layer:  strawberries,\nkiwi, peaches, grapes, bananas,\nblueberries, mandarin oranges,\netc.\nFirst Layer:\n1 (8 oz.) package cream cheese,\n     softened\n1 teaspoon vanilla\nsquirt lemon juice (Deb)\n\u00bd cup powdered sugar (Deb)\n                 -or-\n\u00bd cup granulated sugar\n(Mueller)\nGlaze:\n2 \u00bd tablespoons\n        cornstarch\n1 cup pineapple juice\n\u00be cup sugar\n1 teaspoon lemon juice\n     (Mueller)\n       -or-\n1 tablespoon lemon juice\n        (Deb)\nMix together crust ingredients; pat into pizza pan.  Bake at 300\u00ba for 10-15 minutes, no\nlonger  (Mueller) -or- at 350\u00ba for 10-12 minutes (Deb).  Cool.  Beat together cream cheese\nand other first layer ingredients until creamy.  When crust has cooled, spread mixture over top\nof crust.  Arrange any variety of cut up fruits atop cream cheese layer in an interesting pattern.\nCombine glaze ingredients in saucepan, mixing cornstarch with a small amount of the\npineapple juice before adding to pan.  Heat to a boil; cook until thickened.\nDeb: Pour glaze over fruit while glaze is warm.  If using bananas, soak in pineapple juice to\nkeep from turning dark.  Best if eaten within 5-6 hours.\nMueller: We like to prepare the glaze before assembling the rest of the pizza.  Allow it to cool\nin refrigerator, then spread over pizza when cold.  Works best to refrigerate pizza and allow\nlayers to \"gel\" together before slicing.\nHeavenly Mint Mousse\nTricia Diehl\n6 oz. Andes creme de menthe mints\n\u00bc cup hot water\n4 egg yolks at room temperature\n\u00bd pint whipping cream\nPlace mints in small pan or top of double boiler.  Set over hot (not boiling) water.  Cover and\nallow to melt 10 minutes.  Stir with whisk until smooth.  Remove from heat.  Whisk in hot\nwater.  Cover and set aside.  Beat egg yolks well.  Stir small amount of mint mixture into yolks,\nthen stir yolks into mint mixture.  In a cold bowl with cold beaters, beat cream until very stiff.\nFold mint mixture into whipped cream.  Spoon into dessert dishes and refrigerate.  Top with\ncream and one Andes mint.\nMocha Cheesecake\nKathryn Stanley\n24 oz. cream cheese\n1 cup sugar\n2 eggs\n1 (8 oz.) package semisweet chocolate, melted\n\u00bd cup double strength cold coffee\n1 teaspoon vanilla\n1 cup sour cream\nGraham cracker crust (10\" spring form pan)", "page": 101, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "102\nMocha Cheesecake, continued\nCombine cream cheese, sugar, and eggs; blend until smooth.  Add melted chocolate to 2\ntablespoons of the sour cream; add to cream cheese mixture; blend in the coffee and vanilla\nuntil all is mixed.  Fold in remaining sour cream.  Pour into 10-inch graham cracker crust in a\nspring form pan.  Bake 45 minutes in 350\u00ba oven.  Cake will be soft.\nPie Crust\nOlive Jacobson--recipe from Marliss Peterson\n2 \u00bd cups flour\n1 cup Crisco\n4 tablespoons cold water\n1 egg\nCut Crisco into flour with pastry cutter.  Mix egg and water together and add to flour mixture.\nUse a fork to mix.  Do not overmix or crust will be tough.  Makes 2 pie crusts.\nGlazed Strawberry-Rhubarb Pie\nEunice Nelson\nPastry for 2-crust pie\n1 \u00bc cups sugar\n1/8 teaspoon salt\n1/3 cup flour\n2 cups fresh strawberries\n2 cups (1\" pieces) fresh rhubarb\n2 tablespoons butter\nCombine sugar, salt, and flour.  Arrange half of berries and rhubarb in pastry lined 9\" pan.\nSprinkle with half of sugar mixture.  Repeat with remaining fruit and sugar mixture.  Dot with\nbutter.  Put on top crust.  Bake at 350\u00ba for 45 minutes or until rhubarb is done.\nPecan Pumpkin Pie\nGary Nelson\n1 (29 oz.) can pumpkin pie mix\n1 (5 oz.) can evaporated milk\n3 eggs, lightly beaten\n1 cup dark brown sugar\n\u00bd teaspoon salt\n2 teaspoons cinnamon\n1 Pillsbury yellow cake mix with pudding\n\u00bd pound butter, melted and cooled slightly\n1 \u00bd cups chopped pecans\nPreheat oven to 350\u00ba.  Line two 9\" pie tins with waxed paper.  Mix together the pumpkin,\nmilk, sugar, eggs, salt, and cinnamon.  Pour into pans.  Sprinkle cake mix over the top.\nDistribute chopped pecans over cake mix and drizzle melted butter over all.  Bake 1 hour.\nChill.  Invert pie and cut into wedges.\nCaramel Sauce:\n2 sticks butter\n2 cups dark brown sugar\n1 cup heavy cream\nMelt butter in heavy saucepan.  Stir in the brown sugar and cream.  Cook over medium heat,\nstirring constantly, until all is melted and blended.  Whisking the sauce helps to bring it\ntogether.  Serve warm.  Refrigerate what is not used, reheat on low heat.", "page": 102, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "103\nSweet Potato Pie\nKenney Robinson\n3 large eggs\n\u00be to 1 \u00bc cup sugar, depending on sweetness\n      of potatoes\ndash salt\n1 teaspoon cinnamon\n\u00bd teaspoon allspice\n\u00bc teaspoon nutmeg\n1 cup heavy cream\n3 cups cooked, mashed sweet potatoes\n1 unbaked 10-inch pie shell\nBeat eggs well.  Add sugar, salt, and spices.  Mix thoroughly.  Add cream and stir.  Add\nmashed potatoes and mix thoroughly.  Turn into pie shell and bake in 350\u00ba pre-heated oven\nfor one hour or until firm.\nCoffee Toffee Pie\n(Blum's Restaurant Sacramento and S.F.)\nGary Nelson--recipe from his daughter, Tricia Diehl\nPastry Shell:\n\u00bd package pie crust mix\n\u00bc cup brown sugar, packed\n\u00be cup finely chopped\n    walnuts (use blender)\n1 square unsweetened\n    chocolate, grated\n1 teaspoon vanilla extract\nFilling:\n\u00bd cup soft butter or margarine\n\u00be cup granulated sugar\n1 square unsweetened chocolate,\n      melted and cooled\n1 teaspoon instant coffee\n2 eggs\nTopping:\n2 cups heavy cream\n2 teaspoons instant coffee\n      (1 - 1 \u00bd if you want it\n        weaker)\n\u00bd cup confectioners sugar\nChocolate curls made with\n    sweet cooking chocolate", "page": 103, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "104\nPreheat oven to 370\u00ba.  Make pastry shell:  In medium bowl, combine pie crust mix with brown\nsugar, walnuts, and grated chocolate.  Add 1 tablespoon water and the vanilla; using fork, mix\nuntil well blended.  (You can add just a tiny bit more water; it's supposed to be a dry crust, but\nnot too dry.)  Turn into well-greased 9-inch pie plate; press firmly against bottom and side of\npie plate.  (Be sure the pan is greased really well as this tends to stick.  Using lots of PAM is\ngood.)  Bake for 15 minutes.  Cool pastry shell in pie plate on wire rack.  Meanwhile, make\nfilling:  In small bowl with electric mixer at medium speed, beat butter until creamy.  Gradually\nadd sugar, beating until light.  Blend in cool melted chocolate and instant coffee.  (Note: Be\nsure the chocolate is cool.  If it isn't, it changes the texture of the filling.  The filling is best if\nit's beaten really well.)  To the filling, add 1 egg; beat 5 minutes.  Add remaining egg; beat 5\nminutes.  Turn filling into cooled baked pie shell.  (Be sure pie shell is cool or filling will melt,\nchanging its texture.)  Refrigerate pie, covered, overnight.  Make topping the next day:  In large\nbowl, combine cream with 2 teaspoons coffee and sugar.  Refrigerate mixture, covered, one\nhour.  Beat cream mixture until stiff.  Decorate pie with topping using pastry bag with #6, or\nlarger decorating tip, if desired.  Garnish with chocolate curls.  Refrigerate at least two hours.\nNote:  If you use freeze-dried coffee, crush it between two spoons to make it into a powder\nbefore using in recipe, as it will not dissolve otherwise.  You can use Dream Whip or Cool\nWhip for the topping, but real cream is better.  This pie freezes beautifully either before or\nafter adding the topping.  If you freeze after adding topping, don't cover with plastic wrap\nuntil it is completely frozen.  To make chocolate curls:  Buy sweet cooking chocolate.\nFreeze it.  While still frozen, use a carrot peeler (as though you're peeling a carrot) to make\nchocolate curls.  If the chocolate is very hard and frozen, they will not be curls, but specs of\nchocolate.  As the chocolate begins to warm just a bit, if you peel along the edges, you'll get\ngreat curls.\nPeppermint Pie\nJoan Nelson\n24 Oreo cookies\n\u00bc cup melted butter\n10 \u00bd oz. mini marshmallows\n1 cup milk\n12 oz. Cool Whip\n\u00bd cup crushed peppermint candies (about 20)\nRed food coloring\nFor crust, crush cookies and mix with melted butter.  Press into 2 pie plates and chill.  Melt\nmarshmallows in milk over low heat.  Cool in refrigerator until cool enough not to melt Cool\nWhip.  Mix in Cool Whip, peppermints, and food color (until pink)  Pour into crusts and chill.\nGarnish with peppermints or greenery.\nHoliday Mint Pie\nKim Toney\nGraham cracker crust\n1 cup crushed Keebler Grasshopper Fudge\n     Mint Cookies (1 box enough for 2 pies)\n3 tablespoons hot water\n1 (3 oz.) package cream cheese\n1/3 cup sugar\n2 tablespoons milk\n\u00bc teaspoon peppermint extract\n1 (8 oz.) tub Cool Whip\n6-8 drops green food coloring\nRed hots\nSpearmint leaves", "page": 104, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "105\nMix cookies and water.  Spread over crust.  Beat cream cheese, sugar, milk, and peppermint.\nFold in Cool Whip.  Divide in half.  Add food coloring to one half.  Fill crust with alternate\ndollops of green and white mixture.  Smooth top.  Chill 3 hours.  Top with candies (to look\nlike holly).", "page": 105, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "106", "page": 106, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "107\nBeverages, Snacks,\nJam, & Pickles", "page": 107, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "108", "page": 108, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "109\nScandinavian Egg Coffee\nHarriet Stanley\nIn large coffee pot, bring 4 \u00bd quarts water to boil.  Combine 1 \u00bd cups coffee (you can use less)\nand 1 egg white, reserving shell.  Stir the coffee-egg mixture into the boiling water.  Return to\nboil.  Remove from heat and allow to steep for 2 minutes.  Pour in just enough cold water to\nsettle grounds.  Strain and serve.\nOrange Spice Tea\nJoan Nelson\n1 cup instant tea\n2 cups sugar\n2 cups Tang\n1 package lemonade mix (unsweetened)\n1 \u00bd teaspoons cinnamon\n1 teaspoon ground cloves\nRed hots (optional)\nMix all ingredients together.  Garnish with red hots, if desired.  Store in an airtight container.\nTo serve, stir 1 tablespoon per 6 oz. glass of hot water.  Makes 44 oz. of mix.  Makes great\ngifts in winter!\nPeach Slush\nGreta Jacobson\n1 (6 oz.) can frozen lemonade\n2 pitted, peeled peaches\n\u00bc cup sugar\n2 (6 oz.) cans water\ncrushed ice\nBlend in the blender until the consistency of slush.\nIrish Cream\nKathryn Stanley\n\u00bd cup sugar\n\u00bd cup whiskey (real smooth/good whiskey)\n1 teaspoon instant coffee\n1 teaspoon cocoa\n\u00bd teaspoon vanilla\n\u00bc teaspoon almond extract\n1 cup light cream\n1 cup heavy cream\nA food processor works great for this.  Mix everything but the cream; slowly add the cream\nwhile the processor is running.  This is a very strong recipe.  I usually add more cream or less\nwhiskey.  I put this in fancy bottles and give as gifts during the holidays.", "page": 109, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "110\nHerbed Cheese\nDeb Stanley\n8 oz. cream cheese\n1 tablespoon garlic\n2 tablespoons fresh minced parsley\n1 tablespoon minced onion\n1 tablespoon Dijon mustard\n1 teaspoon dill weed\ndash tobasco\nCombine all ingredients.  Can be placed in decorative bowl or placed on hors d'oeuvre plate\nwith pastry tube.\nHam Pretzel Pleasers\nEunice Nelson\n3 oz. cream cheese\n1 cup ground ham\n\u00bc cup Worcestershire sauce\nOnion juice or grated onion, to taste\n\u00bc cup chopped pecans\nPretzel sticks\n\u00bd cup snipped parsley\nCombine cream cheese, ground ham, pecans, Worcestershire sauce, and onion.  Form into balls.\nRoll in crushed parsley and stick pretzels in each ball to serve.  Note: do not put pretzels in\nuntil ready to serve as they will become soggy.  Can omit parsley and pretzels and serve on\ncrackers.\nMexican Cheese Dip\nDeb Stanley\nBasic Recipe:\n\u00bd box Velveeta cheese, cubed (1 pound)\n1 can cheddar cheese soup\n\u00bd can diced mild chili peppers\nCan melt in microwave for quick sauce or stove or crockpot.  Serve with your favorite tortilla\nchips.\nVariations:  Put in a jar of salsa with cheeses instead of diced peppers. (Use hotter salsa if\n                                    you like it spicy.)\nFor large crowds:  Hearty Cheese Dip--brown 1 pound ground beef; drain.  Add 1 package\n                                    taco seasoning mix, full can diced mild chili peppers, 2 pound box\n                                    Velveeta (cubed), and 2 cans cheddar cheese soup.\nSausage Dip\nDoLores Kounovsky\n1 (8 oz.) package cream cheese\n1 (12 oz.) package sour cream\n1 pound ground pork sausage\ndiced green pepper\nstewed tomatoes (1 can + a little of the juice)\n1 (4 oz.) chopped green chili\nsalt to taste\nBrown sausage and put everything else in Crock Pot.  Add sausage.  Stir to mix as it warms.\nWhen warm, serve with crackers and tortilla chips for dipping.", "page": 110, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "111\nCheese Dip\nDeb Stanley\n2 (8 oz.) packages cream cheese\n\u00bc pound shredded colby or cheddar\n1 cup plain yogurt\n1 tablespoon Worcestershire sauce\n2 tablespoons grated onion\n\u00bc cup finely diced peppers\nSoften cheese.  Beat all ingredients until blended.  Chill 8 hours.\nSmoked Fish\nGary Nelson\n\u00bd gallon water\n1 cup salt (uniodized)\n1 pound dark brown sugar\n\u00bd teaspoon garlic powder\n\u00bd teaspoon seasoned salt\n1 \u00bd teaspoons Wright's liquid smoke\n\u00bd teaspoon seasoned pepper\n4 tablespoons molasses\nSoak fish in mixture of above ingredients for approximately 6 hours if fish is fresh.  (2-3 hours\nif fish has been previously frozen.)  Do not use a metal container.  Pat dry with towel.  Let\nstand on racks 1 hour.  Season with lemon pepper.  Soak wood chips (apple, cherry, hickory,\nmesquite) in water for about \u00bd hour before you put on grill.  Use about 3 sets of chips.  Then\ncontinue to dry at very low heat until desired moistness.  Let cool for 12 hours.\nTrout: 1 \u00bd - 2 hours\nSalmon: 1\" - 1 \u00bd\"  -  3 - 3 \u00bd hours\nHave used for turkey breast.  Brine overnight.\nCan also use to make jerky.\nSpiced Nuts\nRichard Jacobson\n1 cup granulated sugar\n\u00bd teaspoon cinnamon\n1/8 teaspoon cream of tartar\n\u00bd cup boiling water\n1 \u00bd cups nut meats\n\u00bd teaspoon vanilla\nMix sugar, cinnamon, cream of tartar, and water.  Boil to 246\u00ba.  (Firm ball in cold water.)  Add\nnut meats.  Add vanilla.  Stir until the mixture sugars.  Separate nuts on waxed paper.  Let cool\nand store in tight container.\nPeanut Brittle\nDeb Stanley\n1 cup white syrup\n\u00bd cup water\n2 cups sugar\n1 package raw peanuts\n2 tablespoons butter\n\u00bd teaspoon soda\n1 teaspoon vanilla\n1 teaspoon salt\nBring syrup, water, and sugar to 230\u00ba.  Remove from heat.  Add peanuts and cook to 300\u00ba.\nAdd butter, soda, vanilla, and salt.  Stir quickly and pour into buttered jelly roll pan.  Break\nwhen cool.", "page": 111, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "112\nPeanut Brittle\nKathryn Stanley\n2 cups sugar\n1 cup light corn syrup\n\u00bd cup water\n1 cup butter\n2 cups raw peanuts\n1 teaspoon baking soda\nIn a 3-quart saucepan, heat together sugar, corn syrup, and water, stirring until sugar dissolves.\nWhen syrup boils, blend in butter.  Stir frequently after temperature reaches 230\u00ba.  Add\npeanuts when temperature reaches 280\u00ba.  Stir constantly to hard crack stage (305\u00ba).  Remove\nfrom heat; quickly stir in soda, mixing well.  Pour onto two buttered cookie sheets.  Loosen\nfrom pans when candy hardens.  Break into pieces.  Makes 2 \u00bd pounds.  Note:  Be sure to\nhave sheets buttered ahead of time and on a towel or something as this is hot!  Marty's Mom\nfound this recipe when she came and stayed at our home this last Christmas.  I never had\nPeanut Brittle turn out, so she told me to give it a try.  I did and IT TURNED OUT!  So if it\nworks for me, it will work for anyone!\nEnglish Toffee\nRichard Jacobson\n1 cup sugar\n1 cup butter\n3 tablespoons water\n1 teaspoon vanilla\n1 (8 oz.) chocolate bar\n\u00be cup finely chopped pecans\nCombine sugar, butter, and water in saucepan and cook to hard crack stage or 300\u00ba on candy\nthermometer, stirring constantly.  Add vanilla and pour into a buttered 9 x 9 pan.  Place\nchocolate bar on top and spread evenly when melted.  Sprinkle pecans over top.  Cool\nthoroughly and break into pieces.  \u00be cup of chopped pecans can be put on bottom of 9 x 9 pan\nand hot mixture poured over them.\nGlass Candy\nStacy Mueller\n2 cups sugar\n1 cup water\n\u00be cup white syrup\n1 teaspoon anise, lemon, or peppermint\n     extract\nfood coloring\nGrease a jelly roll pan and set aside.  Boil sugar, water, and syrup to 280\u00ba or hard ball stage in a\nlarge saucepan.  Add flavoring and appropriate color food coloring, stirring in quickly.  Pour\ninto greased pan.  Spread quickly.  Allow mixture to cool at room temperature--it will harden\nquickly.  Crack into pieces and remove from pan when hardened.  Candy is clear and resembles\npanes of colored glass.  This could be used to make lollipops.  Be sure to use a larger pan than\nyou think you'll need--this bubbles up and isn't something you want all over your stovetop.\n(I speak from experience.)  Put a towel under jelly roll pan to protect surface from heat.", "page": 112, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "113\nQuick Caramel Corn\nJoan Nelson\n5 quarts pop corn\n1 cup brown sugar\n1 teaspoon salt\n\u00bd cup butter\n\u00bc cup light Karo syrup\n\u00bd teaspoon baking soda\nPop corn and place in brown paper grocery sack.  Combine sugar, salt, butter, and syrup in\nmicrowave bowl.  Microwave on high for 4 minutes.  Stir halfway through.  When finished,\nadd baking soda and mix well.  (Will turn to caramel.)  Pour topping over popcorn in bag.\nFold top of bag over 2 or 3 times and shake to mix well.  Place in microwave for 1 \u00bd minutes\nand shake well, take out and shake.  Microwave for 1 \u00bd minutes, then shake.  Microwave for\n45 seconds, then take out and shake.    Microwave for 30 seconds, then shake.  Pour onto\nwaxed paper or cookie sheets to cool and throw away the bag.\nCaramel Corn\nSara Mueller\n8 cups popped corn\n\u00be cup packed brown sugar\n1/3 cup butter or margarine\n3 tablespoons light corn syrup\n\u00bc teaspoon baking soda\n\u00bc teaspoon vanilla\nRemove all unpopped kernels from popped corn.  Put popcorn into a 17 x 12 x 2 baking pan.\nI use the bottom part of our broiler pan.  In a 1 \u00bd quart saucepan, combine sugar, butter, and\ncorn syrup.  Cook and stir over medium heat until butter melts and mixture comes to boiling.\nCook, stirring occasionally, to 255\u00ba (hard ball stage), about 4 minutes more.  Remove from\nheat.  Add soda and vanilla.  Pour over popcorn; stir to coat.  Bake in a 300\u00ba oven for 15\nminutes; stir.  Bake 5 minutes more.  Transfer to large bowl; cool.  Good for giving as gifts.\nFanny Farmer Fudge\nJoyce Mueller\n4 \u00bd cups sugar\n1 large can evaporated milk\n3 (6 oz.) packages chocolate chips\n\u00bc pound margarine\n3 teaspoons vanilla\n2 cups chopped nuts\nBring sugar and milk to a boil.  Boil 6 minutes.  Remove from heat.  Add chocolate chips,\nmargarine, and nuts.  Put into buttered 9 x 13 pan and cool.\nRhubarb Jam\nHarriet Stanley\n5 cups rhubarb\n4 cups sugar (I use less.)\n1 small box raspberry jello\nMix rhubarb and sugar.  Let stand overnight.  In morning, boil mixture 5 minutes.  Add jello.\nPut in sterile jars.  I freeze this.", "page": 113, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "114\nSlicer Refrigerator Pickles\nOlive Jacobson--recipe from Frances Edholm\n1 cup onion rings\n1 green pepper, sliced\n1 red pepper, sliced\n2 cups white sugar\n1 cup white vinegar\n1 tablespoon salt\n1 tablespoon celery seed\nSlice into bowl.  Mix well.  Leave at room temperature for 3 to 4 hours.  Refrigerate.  Ready to\neat in a day.\nFrozen Cucumbers\nDeb Stanley\n2 quarts peeled and sliced cucumbers\n    (1/8 - \u00bc\" thick)\n2 onions, sliced\n2 teaspoons pickling salt\n1 \u00bd cups sugar\n\u00bd cup dark vinegar\nSprinkle salt over cucumbers and onions.  Let stand 2 hours.  Do not drain.  Add sugar and\nvinegar.  Let stand 1 hour.  Put in containers and freeze.  Great when you have extra slicers and\nyou like that fresh taste in January!!\nDill Pickles\nJoyce Mueller--recipe from her mom, Gladys Nelson\nCucumbers\nDill\nSugar (1 teaspoon per jar)\nGarlic\nAlum\nWater (see chart for water, vinegar, & salt)\nVinegar (1 part vinegar to 2 parts water)\nPickling Salt (1 cup salt to 20 cups liquid)\nPut cucumbers and dill in quart jars.  In each jar, add sugar, garlic, and alum.  Boil together\nwater, vinegar, and pickling salt.  Refer to chart below.  Using city water may not give you\ngood results.  Pour hot liquid over cukes.  Seal and cover jars with boiling water.  Let cool\n(overnight).\nLiquid\nWater\nVinegar\nPickling Salt\n5 cups\n3 1/3 cups\n1 2/3 cups\n\u00bc cup\n6 cups\n4 cups\n2 cups\n3/10 cup  (4 4/5 Tbsp.)\n8 cups\n5 1/3 cups\n2 2/3 cups\n2/5 cup  (6 2/5 Tbsp.)\n10 cups\n6 2/3 cups\n3 1/3 cups\n\u00bd cup\n34 cups\n22 2/3 cups\n11 1/3 cups\n1 7/10 cups", "page": 114, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "115\nDill Pickles\nDeb Stanley\n1 tablespoon pickling salt\n\u00bd cup vinegar\n1 teaspoon sugar\n1/8 teaspoon pickling spice\nDill\nGarlic\nCan be made by the quart or pint.  No brine sitting around till the next batch!!  Cut in half for\npints.  Measure for each jar individually.  Pack pickles; use amounts above for each quart.  Fill\njars to neck with water.  (Do not use soft water.)  Put lids on jars and put in canner; cover with\nwater.  Bring to boil; remove from heat.  I use a pressure cooker.  15 pounds pressure for 10\nminutes.\nMustard Pickles\nOlive Jacobson--recipe from her mom, Gladys Nelson\n1 tablespoon salt\n1 tablespoon ground mustard\n2 tablespoons sugar\nCucumbers\nScant cup vinegar\nWater\nMix together salt, mustard, and sugar.  Put in quart jar.  Fill with cucumbers.  Add scant cup of\nvinegar, then fill with water.\nBeet Pickles\nDeb Stanley\n2 cups white sugar\n2 cups water\n2 cups vinegar\n1 teaspoon whole cloves\n1 teaspoon allspice\n1 tablespoon cinnamon\nCooked, peeled beets\nPut spices in cloth in liquid.  Simmer 15 minutes.  Pour over beets in jars and seal.\nDilly Beans\nGary Nelson\n2 pounds green beans, trimmed\n1 teaspoon cayenne pepper\n4 cloves garlic\n4 heads dill\n2 \u00bd cups water\n2 \u00bd cups vinegar\n\u00bc cup salt\nPack beans lengthwise into hot jars leaving \u00bc\" head space.  To each pint, add \u00bc teaspoon\ncayenne pepper, 1 clove garlic, and one head of dill.  Combine remaining ingredients and bring\nto a boil.  Pour boiling hot mixture over beans, leaving \u00bc\" of head space.  Adjust caps, process\npints 10 minutes in boiling water bath.  Let stand about 2 weeks before testing to allow the\nflavor to develop.\nLarge volume:  40 pounds beans = 75 jars\n                           3 gallons vinegar, 2-3 boxes salt, lots of dill, 1-2 heads garlic (1 clove per jar)", "page": 115, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "116", "page": 116, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "117\nIndex\nA\nApple\n      Crisp Pizza, 97\n      Honey, 54\n      Pudding, 97\n      Taffy- Salad, 32\nApplesauce\n      Bread, 12\n      Cake, 69\n      Muffins, 10\nB\nBanana\n      Dressing, 33\n      Nut Bread, 12\n      & Peanut Salad, 34\nBarbecue\n      Beef Meatballs, 43\n      Beef Sandwiches, 50\n      Brisket, 51\n      Ribs, 52\n      Sauce, 51, 52\n      Spareribs, 52\nBars\nCaramel, 87\nCarrot, 86\nCherry Danish, 91\nCranberry-Date, 86\nGerman Chocolate, 88\nLemon, 90, 91\nLemon Squares, 90\nMississippi Mud, 89\nOatmeal Carmelitas, 87\nOatmeal Chocolate, 88\nOh Henry, 89\nPumpkin, 85, 86\nSouthwestern, 90\nBeans\nBlack- Soup, 21\nCalico, 26\n      Dilly, 111\n      with Hamburger, 47\n      Three- Casserole, 47\nBeef\n      Barbecue- Sandwiches,\n            50\nBeef, cont.\n      -burger Specials, 46\n      El Dorado, 46\n      Stuffed French Bread,\n            49\nBeverages\nCoffee, Scandinavian\n      Egg, 105\nIrish Cream, 105\nPeach Slush, 105\nTea, Orange Spice, 105\nBeverages, Snacks, Jam,\n      & Pickles, 103\nBiscuits\nCheese Garlic, 9\nCowpuncher, 8\nBlueberry\n      Pancakes, 8\n      Muffins, 10\nBran Muffins, Six-Wk, 12\nBread Sticks, 8\nBreads, 3\nApplesauce, 12\nBanana Nut, 12\nCranberry, 13\nGarlic Bubble, 8\nOatmeal, 5\nWhite, 7\nWhole Wheat, 5, 6\nBreakfast Casserole, 41\nBrisket, Barbecued, 51\nBroccoli\n      Delight Salad, 35\n      -Ham Scallope, 55\nBrownies\nCaramel, 88\nChocolate Crunch, 89\nBuns, 7\nOatmeal, 5\nOvernight, 6\nButterscotch Frosting, 68\nC\nCakes\n18-Minute, 72\nApplesauce, 69\nCakes, cont.\nBoiled, 67\nCarrot, 67\nGerman Chocolate, 71,\n      72\nMarble Swirl Pound,\n      71\nMinnie's Boiled Spice,\n      67\nOatmeal, 68\nOld Fashioned Hot\n      Fudge, 70\nPrune, 69\nPumpkin Roll, 70\nRhubarb, 70\nSpice, 68\nCake & Frostings, 65\nCandies\nGlass, 108\nPeanut Brittle, 107,\n108\nToffee, English, 108\nCaramel\n      Bars, 87\n      Brownies, 88\n      Corn, 109\n      Rolls, 7\n      Sauce, 87\nCarrot\n      Bars, 86\n      Cake, 67\n      Casserole, 26\n      Salad, 36\nCheese\nDip, 107\n      Garlic Biscuits, 9\nHearty Dip, 106\nHerbed, 106\nMexican Dip, 106\n      Soups, see under S\nCheesecake, Mocha, 98\nCherry\n      Danish Bars, 91\n      Salad, 33\nChicken", "page": 117, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "118\n-Noodle Casserole, 59\nand Rice, 58\nChicken, cont.\nBundles, 60\nCurry, 56\nDivan, 57\nHerb, 56\nHerbed Breasts, 57\nHoney & Orange\n      Glazed, 58\nNo-Peek Skillet, 59\nParmesan, 60\nPoulet Saut\u00e9 a la\n      Bordelaise, 58\nTeriyaki, 59\nChili, 47\nChili-Rice Dinner, 49\nClam Bisque, 20\nCoconut-Pecan Frosting,\n      72\nCoffee\n      Scandinavian Egg,\n            105\n      -Toffee Pie, 100\nCookies\nButter, 78\nChocolate Chip, Soft,\n      85\nCinnamon Crispies, 84\nCranberry, 82\nDate Roll, Edna's, 82\nFattigmand, 79\nFork, 78\nGinger Creams, 81\nGinger Snaps, 81\nGrandma Stanley's\n      Oatmeal, 80\nKransa, 80\nKringla, 79\nKrumkake, 78\nMonster, 83\nPeanut, 77\nPeanut Butter, 77\nPecan Fingers, 77\nPistachio White\n      Chocolate Chip, 84\nPumpkin, 81, 82\nRanger, 83\nRosette, 80\nSandbakelser, 79\nCookies, cont.\nSnickerdoodles, 83\nSwedish Hugs, 80\nCookies, Bars, & Lefse,\n      75\nCorn\n      Fritters, 10\n      Scalloped, 27\n      Spaghetti, 45\nCranberry\n      Bread, 13\n      Cookies, 82\n      -Date Bars, 86\n      Jello Mold, 31\n      Peach Mold, 31\n      Salad, 31\nCucumbers, Frozen, 110\nCupcakes, Chocolate Chip,\n      73\nD\nDesserts\nApple Crisp Pizza, 97\nBlueberry, 96\nFruit Pizza, 98\nPeach Cobbler, 97\nRaspberry, 96\nRhubarb, 95\nStrawberry, 96\nDonut Balls, 8\nDressing\nBanana, 33\nFrench, 36\nThousand Island, 36\nE\nEgg Casserole, 42\nEggs Benedict, 42\nF\nFish\nBaked Stuffed Trout,\n      61\nCioppino, 62\nHalibut with Dilled\n      Mustard Marinade,\n      61\nMaui Sunset Grill, 60\nSmoked, 107\nFrench Dressing, 36\nFrosting\nButterscotch, 68\nCoconut-Pecan, 72\nWhite, 69\nFruit Pizza, 98\nFudge, Fanny Farmer, 109\nG\nGerman Chocolate\n      Bars, 88\n      Cake, 71, 72\nGinger\n      Creams, 81\n      Snaps, 81\nH\nHalibut with Dilled\n      Mustard Marinade, 61\nHam\nand Broccoli Scallope,\n      55\nand Macaroni Bake, 55\nBalls, 54\nPretzel Pleasers, 106\nHamburger\n      Casserole, 48\n      Steaks, Peppy, 46\n      with Beans, 47\nHollandaise Sauce, 42\nHot Dish, 49\nI\nIrish Cream, 105\nJ\nJam, Rhubarb, 109\nK\nKnefla, Knephla, or\n      Knoepfla Soup, 18, 19\nKransa, 80\nKringla, 79\nKrumkake, 78\nKumla, 56\nL\nLamb Kabobs, 53", "page": 118, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "119\nLefse, 92\nOld Norwegian, 91\nLemon\n      Bars, 90, 91\n      Squares, 90\nM\nMain Dishes, 39\nMeat Loaf\n      Crustworthy, 45\n      Saucy Little, 45\nMeatballs\nBarbecue Beef, 43\nMushroom Gravy, 43\nOven Porcupine, 43\nSpicy, 44\nSwedish, 44\nMousse, Heavenly Mint,\n98\nMuffins\nApplesauce, 10\nBlueberry, 10\nBran, Six-Week, 12\nRaspberry, 11\nRhubarb, 11\nMushroom & Potato\n      Bisque, 20\nN\nNuts, Spiced, 107\nO\nOatmeal\n      Bars, 88\n      Bread, 5\n      Buns, 5\n      Cake, 68\n      Carmelitas, 87\n      Chocolate Bars, 88\nOmelet, Bacon & Cheese,\n      42\nOrange Spice Tea, 105\nP\nPancakes, Blueberry, 8\nPea Casserole, 27\nPeach\n      Cobbler, 97\n      Slush, 105\nPeanut\n      and Banana Salad, 34\n      -Butter Cookies, 77\n      Brittle, 107, 108\nPeanut, cont.\n      Cookies, 77\nPecan\n      -Coconut Frosting, 72\n      Fingers, 77\nPickles\nBeet, 111\nDill, 110, 111\nDilly Beans, 111\nFrozen Cucumbers,\n      110\nMustard, 111\nSlicer Refrigerator, 110\nPie Crust, 99\nPies\nCoffee Toffee, 100\nMint, Holiday, 101\nPecan Pumpkin, 99\nPeppermint, 101\nStrawberry Rhubarb,\n      Glazed, 99\nSweet Potato, 100\nPies & Desserts, 93\nPistachio White Chocolate\n      Chip Cookies, 84\nPizza, 63\nApple Crisp, 97\nFruit, 98\nZucchini Crust, 64\nPizza Sauce, 63\nPork\nChops & Stuffing, 53\nRoast with Mustard\n      Sauce, 54\nSzechuan, 54\nPotato Patch Casserole, 48\nPotatoes\n      Creamy- Bisque, 20\nBuffet, 25\n      Garden Chowder, 17\nReady Ahead, 25\nPudding\nApple, 97\nPumpkin, 97\nSquash, 97\nPumpkin\n      Bars, 85, 86\nPumpkin, cont.\n      Cookies, 81, 82\n      Pudding, 97\n      Roll, 70\nQ\nQuiche Lorraine, 41\nR\nRaspberry\n      Dessert, 96\n      Muffins, 11\nRhubarb\n      Cake, 70\n      Crunch, 95\n      Dessert, 95\n      Jam, 109\n      Muffins, 11\n      Strawberry- Pie, 99\n      Strawberry- Puff, 95\nRibs\nBarbecued, 52\nRanch, 52\nRolls\nCaramel, 7\nQuick No-Knead, 6\nRosette Cookies, 80\nS\nSalads, 29\nBanana and Peanut, 34\nBroccoli Delight, 35\nCarrot, 36\nCherry, 33\nCherry Supreme, 33\n      Chinese Cabbage, 37\nCranberry, 31\nCranberry Peach Mold,\n      31\nFiesta, 36\nFour Fruit Compote, 33\nJello Cranberry Mold,\n      31", "page": 119, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}, {"type": "pdf", "content": "120\nMacaroni & Shrimp,\n35\nPasta, 34\nRed Hot, 32\nSalami-Mac, 34\nShrimp, 35\nSpring, 35\nSalads, cont.\nStrawberry Nut, 32\n      Taco, 37\nTaffy Apple, 32\nSandbakelser, 79\nSausage & Pepper Hotdish,\n      55\nSausage Dip, 106\nSnickerdoodles, 83\nSoups, 15\nBlack Bean, 21\nCheddar Cheese, 17\nCheddar Cheese Beer,\n      18\nCheese & Potato Wild\n      Rice, 17\nClam Bisque, 20\nCream of Mushroom,\n      18\nCreamy Potato Bisque,\n      20\nGarden Potato\n      Chowder, 17\nKnefla, 19\nKnephla, 18\nSoups, cont.\nKnoepfla, 19\nMushroom and Potato\n      Bisque, 20\nShrimp Bisque, 20\nSquash Pudding, 97\nSteak\n      Pepper, 51\n      Swiss, 50\nStrawberry\n      Dessert, 96\n      Nut Salad, 32\n       -Rhubarb Pie, 99\n      -Rhubarb Puff, 95\nSwedish Meatballs, 44\nSweet Potato\nCasserole, 25\n      Pie, 100\nSouthern, 25\nT\nTaco\n      Casserole, 46\n      Salad, 37\nTea, Orange Spice, 105\nTator Tot Hotdish, 48\nThousand Island Dressing,\n      36\nThree Bean Casserole, 47\nToffee\n      -Coffee Pie, 100\n      English, 108\nTortillas, Flour, 9\nTrout, Baked Stuffed, 61\nTuna Casserole, 60\nV\nVegetables, 23\nCalifornia Blend, 26\nGreen & Gold\n      Casserole, 26\nW\nWhite\n      Bread, 7\n      Frosting, 69\nWhole Wheat Bread, 5, 6\nZ\nZiti, Baked, 62\nZucchini Crust Pizza, 64", "page": 120, "source": "/kaggle/input/recipes/Nelson Family Recipe Book.pdf"}]