See Part 1, Part 2 and Part 3. (This is the final part.)

HOLLAND

Chairman, Janene Bates; Donna Johnson, ReAnn Owens, Diana Sager, Beryl Bates

MENU

Dutch Potato Beef Roll
Buttered Carrots
Cottage Cheese Salad
Muffins
Strawberry Punch
Dutch Apple Cake and Ice Cream

Dutch Potato Beef Roll

3/4 cup bread cubes
1/2 cup milk
1 clove garlic
1/2 cup onion
3 tblsp butter
1 lb. ground beef
1 tsp salt
1/4 tsp black pepper
1/4 tsp marjoram
3 tblsp dry bread crumbs
2 cups hot mashed potatoes
2 tblsp minced parsley

Soak bread cubes in milk. Cook garlic and onion in butter. Mix salt, pepper and marjoram with meat; add onion mixture and bread cubes. Sprinkle dry bread crumbs on waxed paper. Pat meat mixture on paper; top with mashed potatoes and parsley. Roll like jelly roll. Bake at 375̊ for 50 min.

Cottage Cheese Salad

1 cup cottage cheese
1/4 cup salad dressing or mayonnaise
1 tblsp chopped parsley
1 tsp salt
1/4 cup chopped celery

Mix and serve on lettuce leaves or in tomato cups. Chill before serving.

Best Ever Muffins

1-3/4 cups sifted flour
1/4 cup sugar
2-1/2 tsp baking powder
3/4 tsp salt
1 well beaten egg
3/4 cup milk
1/3 cup salad oil or melted shortening

Sift dry ingredients into bowl. Make well in center; add wet ingredients, stir. Fill muffin cups 2/3 full. Bake at 400̊ for 25 min. 12 muffins.

Dutch Apple Cake

Pour 1/2″ layer of pancake or waffle batter in bottom of 9″x13″ pan. Cover with layer of apples, peeled and sliced thin.

Topping:

1 cup flour
1 cup brown sugar
1/2 cup butter or margarine
12 tsp salt
1 tsp cinnamon

Mix flour, brown sugar and spices; cut in butter or margarine. Sprinkle over apples.

Bake at 375̊ for 30 min. or until apples are done. Serve with whipped cream, half-and-half, or ice cream.

JAPAN AND CHINA

Chairman, Shirley McCartney, Marilyn Rushing, Betty Jo Dunnell, Irene Porter, Barbara Radi Sone, Bernice Parshall

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Sweet and Sour Pork over Rice
Oriental Cabbage
Mandarin Orange Salad
Rolls
Fortune Cookies
Ice Cream

Sweet and Sour Pork

4 or 5 pork chops cut into 1/2″ squares
1 medium onion, chopped
1 small green bell pepper, chopped
5 tblsp oil
1 or 2 tblsp each Worcestershire sauce, catsup, soy sauce
1/2 lb. fresh mushrooms
1 medium can crushed pineapple
12 to 3/4 cups brown sugar
1/2 cup vinegar
1 cup water with 2 tblsp cornstarch added

Cook meat in oil until brown; add onion and pepper and cook until limp. Add all other ingredients and cook for 1 hour, adding water as necessary. Serve over rice.

Oriental Style Cabbage

1 tbls vegetable oil
1 onion, chopped
4 cups cabbage, sliced
1 cup celery, chopped
1/2 cup chicken broth
2 tblsp soy sauce

Heat oil in large pan; add all ingredients except broth. Stir until wilted; add broth and steam 5 minutes. Remove from heat and serve.

Orange Jello Whip

1 7-oz pkg orange jello
2 cups hot water
1 cup mandarin orange slices
1/4 cup evaporated milk

Dissolve jello in hot water. Drain juice from oranges and add water to equal 1-3/4 cups liquid. Add to jello. Let set until slightly thick. Whip in milk until creamy; fold in oranges. Let set.

Chocolate Sheath Cake

Part #1: Sift together:

2 cups flour
2 cups sugar

Part #2: Boil:

2 sticks margarine
2 tblsp cocoa
1 cup water

Pour Part #2 over Part #1. Beat well.

Part #3: Mix:

1/2 cup buttermilk
2 eggs, slightly beaten
1 tsp soda
1 tsp vanilla
1 tsp cinnamon

Mix well. Pour into #1 and #2. Pour into sheet cake pan 11″x16″x1/2″. Bake 400̊ 20 minutes.

Icing:

Start icing before cake is done; put on cake while hot. Bring to boil:

1 stick margarine
4 tblsp cocoa
6 tblsp milk

Add:

1 lb. powdered sugar
1 tsp vanilla
1 cup pecans or walnuts

Beat well and spread on warm cake.