Recipes by Arlene

The recipe first appeared in the February 1959 “Better Homes and Gardens” magazine.

• 1 pound ground beef
• 1 28-oz. can whole tomatoes
• 1 8-oz. can seasoned tomato sauce
• 1 or 2 envelopes spaghetti-sauce mix
• 2 cloves garlic, minced
• 8 ounces lasagna or wide noodles
• 1 6- or 8-0z. package thin-sliced Mozzarella cheese
• 1 cup cream-style cottage cheese
• ½ cup grated Parmesan cheese

Brown meat slowly; spoon off excess fat. Add next four ingredients. Cover and simmer 40 minutes, stirring occasionally. Salt to taste. Cook noodles in boiling salted water until tender; drain and rinse in cold water. Place half the noodles in an 11½ x 7½ x 1½ inch baking dish. Cover with a third of the sauce; add half of the Mozzarella, then half the cottage cheese. Repeat layers, ending with sauce. Top with Parmesan cheese. Bake in 350 degree oven 25 to 30 minutes. Let stand 15 minutes; cut in squares. Makes 6 to 8 servings.

• 2 cups diced potato
• ½ cup chopped onion
• ½ cup chopped celery
• ¼ tsp. salt
• 1 cup water
• 1 can condensed Manhattan-style clam chowder
• 1 7½-oz. can minced clams, drained
• 3 tbsps. dry white wine
• ½ cup whipping cream
• 2 tbsps. snipped parsley

In large saucepan, combine first five ingredients. Cook, covered, until potatoes are tender, about 10 minutes; mash slightly. add chowder, milk, clams and wine. Heat, but do not boil. Stir whipped cream into chowder. season with salt and pepper. Sprinkle with parsley. Makes 4 servings.

Optional: you can also add homemade buttered croutons or 1 tsp. steak sauce.

Add a few ingredients to a potato mix and, in 30 minutes, serve a hearty soup.

• 4 cups water
• 1 cup shredded cabbage
• 1 cup finely chopped Canadian bacon (4½ oz.)
• 2 large carrots, thinly sliced (1½ cups)
• 1 5.25- to 5.5-oz. package dry au  gratin potato mix
• 1 cup milk
• 1 tsp. cornstarch
• 1 cup frozen cut green beans

In a 4-quart Dutch oven, combine the water, cabbage, Canadian bacon, carrots and the dry potato mix. Bring to a boil; reduce heat. Simmer, covered, for 15 minutes. Combine the milk and cornstarch; add to soup along with frozen beans. Simmer, covered, for 10 to 15 minutes more or until beans are tender. Makes 4 to 6 main-dish servings.

Note: Another recipe from the July 1949 issue of “Better Homes and Gardens” magazine!

• 1 8-0z. package butter cookies
• ¾ cup butter or margarine
• 1 cup confectioners’ sugar
• 2 eggs
• ⅓ cup chopped California walnuts
• 1 qt. strawberries (or raspberries cut in half)
• 1 cup heavy cream, whipped

Roll cookies into crumbs. Cover bottom of 8-inch square pan with ½ of crumbs. Thoroughly cream butter and sugar; add eggs one at a time and beat well after each addition; spread mixture over crumbs; spread with whipped cream and sprinkle with remaining crumbs. Chill thoroughly in refrigerator. Garnish with cookies and berries. Cut in squares to serve. serves 12.

Note: Another recipe from the July 1949 issue of “Better Homes and Gardens” magazine!

• 3 egg yolks
• 1 cup sugar
• 1 cup graham cracker crumbs
• 1 tsp. baking powder
• ¼ tsp. salt
• ½ cup chopped California walnuts
• 1 tsp. vanilla
• 3 stiff-beaten egg whites

Add walnut and vanilla. Fold in stiff-beaten egg whites. Pour into 8-inch square pan. Bake in slow oven (Beat egg yolks until thick and lemon-colored; gradually add sugar and continue beating. Stir in cracker crumbs, baking powder and salt. Mix well. Bake in slow oven (325°) for 40 minutes. Cool. Cut in squares and top with vanilla ice cream. Serves 9.

Classic Julia Child on making an omelet!

Note: This recipe dates back to the July 1949 issue of “Better Homes and Gardens” magazine!

• 1 tbsp (1 envelope) unflavored gelatin
• ¼ cup cold water
• ½ cup hot water
• ½ cup drained crushed pineapple
• ½ cup sugar
• 2 stiff-beaten egg whites
• 1 cup heavy cream, whipped
• 1 8-oz. package macaroon cookies

Soften gelatin in cold water; dissolve in hot water and chill until partially set. Line sides of 8-inch square pan with macaroons; roll remaining macaroons to cover bottom of pan; reserve ¼ cup crumbs to sprinkle on top. Add pineapple to gelatin. Gradually beat sugar into stiff-beaten egg whites; fold into gelatin mixture. Fold in whipped cream. Pour into pan. Top with remaining ¼ cup crumbs. Chill thoroughly. serves 9.

Note from Steve: This is a recipe from my grandmother, May Chamberlain Cornelius. The recipe was contained within a short family history written by my aunt, Sandra Fanning.

• 1 cup shortening
• 1 cup white sugar
• 2 eggs
• 1 tsp. vanilla
• 5 Tbsp. raisin juice
• 1 tsp. baking soda
• 1 cup cooked raisins
• 2 cups flour
• ½ tsp. cinnamon
• ½ tsp. nutmeg
• ½ tsp. allspice
• ¼ tsp. salt
• 2 cups oatmeal
• ½ cup chopped nuts

Cook raisins in water; save liquid. Cream shortening, sugar, eggs and vanilla. Combine dry ingredients and blend in. Stir in raisins, the 5 Tbsp. of raisin liquid and nuts. Drop by spoonfuls onto greased cookie sheet at 375 degrees for about 12 minutes.

Lifehacker.com has posted a list of the five best recipe managers. Paper remains the top option, but there are some internet and software options to consider.

• 2 oz. Kentucky Bourbon
• 1 oz. Sweet Vermouth
• Angostura Bitters
• Maraschino cherries w/stems
• Lemon twist

Fill short glass with ice. Pour bourbon and sweet vermouth over ice and top with a few dashes of bitters, two cherries and a lemon twist. Stir. Enjoy.