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Cora's Kitchen p. 2

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Page 2 and the rest of Cora Ruger's recipes from the booklet, Cora's Kitchen, Mom's Favorites. 
 
   Cora's daughter, Cinda put together a booklet of her mother's favorite recipes.  She published it and shared it with families as a memorial keepsake for us all.  I've created an online version of the basic recipes.
 
   in Tribute to Cora Ruger
 
with love, from daughter-in-law she didn't get to know. Lietta Ruger
 
 

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       Main Meal          
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  Hamburger Loaf 
 
     375 - 400 degrees
 
1/4  lb sausage
1 lb ground beef
1 medium onion chopped
1 loaf french bread
1 egg
2 tblsp prepared mustard
2 tblsp chopped parsley
1/2 tsp salt
1/4 tsp each -- pepper, garlic powder, oregano
1/3 cup water
1/4 garlic clove crushed (optional)
1/4 cup butter
      Brown sausage, hamburger and onion.  Cut french bread in half crosswise and pull insides out.  Break bread up and mix with everything but the butter.  Stuff back in crusts and slide two halves together.  Melt butter and pour over top.  Wrap in foil and bake.  You can use white sauce to pour over top before serving or use cheddar cheese soup, cream of mushroom -- dilute with small amount of milk.
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  Mom's Chili
 
      Soak red beans in cold water overnight.  Put beans in heavy pot, cover with water.  Add small amount ginger.  Start on high heat, reduce to medium after boiling.  Add water as it boils down.  Cook 1/2 hour.  Add chopped onion,  green pepper.  Cook till beans are fairly tender about 1 hour.
    Add browned, drained hamburger, and 1 chili con carne brick.  Add salt, pepper and chili powder to taste.  Simmer till the beans are completely tender.
Optional: garlic powder and ketchup.
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    Slow Cooker Dressing
 
1 stick butter
1 cup finely chopped onion
1 cup finely chopped celery
8 oz can sliced mushrooms, drained
1/4 cup chopped parsley
1 1/2 to 2 tsp poultry seasoning
1/2 tsp salt
1/8 tsp pepper
12 cup toasted bread cubes
2 egss, well beaten
1 1/2 cup chicken bouillon
     Melt butter in skillet.  Add onion and celery and saute till tender.  Stir in mushrooms and parsley.  Combine seasoings and sprinkle over bread cubes.  Add egg, bouillon and onion mixture.  Toss thoroughly.  Spoon lightly into slow cooker.  Cover and let sit on high for 1 hour.  Reduce to low and cook for 1-2 hours.
 (Note: this recipe did not copy well, if any ingredients or instructions left out, someone will have to let me know, so I can make corrections, Lietta)
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  Chinese  Noodles  
 
1/4 cup chopped onion
1 cup diced celery
2  tblsp butter
2  cans mushroom soup
2/3  cup chicken broth
2  tsp soy sauce
6  drops tobasco sauce
4  cups diced, cooked chicken
1  small can chow mein noodles
2/3  cup cashew nuts
1 1/2  cup cooked rice
1 chopped green onion
      Saute celery, onion, and pepper in butter, add soup and broth.  Simmer 5 minutes.  Add seasoning, sauce, chicken and simmer 5 minutes more.   Place in baking dish with rice.  Sprinkle chow mein nooodles and cashews over top.  Bake at 350 for 20  minutes.
 
 (note from Cinda:  I think Mom mixed the cashews and chow mein noodles into the casserole also).
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  Frozen Hash Browns    
 
Add   1 can cream of chicken soup
         1  carton sour cream
         1 small onion diced
         1 cup grated cheese
Stir. Bake in greased dish -- cover with 1/2 cup corn flake crumbs (or crushed potato chips).  Sprinkle 1/2 cup melter butter.  Bake 30 minutes at 375
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                 Cakes     
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   Oatmeal Cake
 
1 1/2 cups boiling water -- pour over 1 cup quick cooking oatmeal.  Add 1 quarter pound of margarine, let stand until melted.  Add 2 beaten eggs  
1 cup white sugar           1 tsp cinnamon
1 cup brown sugar          1 tsp nutmeg
1 tsp soda                      pinch of salt
1 1/3 cups flour               1 tsp vanilla
Bake at 350* for 35 minutes
  topping:
6  tblsp melted margarine       1 cup chopped nuts
1/2 cup white sugar                1 cup coconut
1/4 cup evaporated milk          1 tsp vanilla
    Heat till sugar is dissolved.  Spread on cake while hot.  Put under broiler a few minutes till brown.
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     German Chocolate Cheesecake 
 
1st layer:  In large pan, press into bottom and bake 20 minutes at 350* and cool --  1 1/2 cup flour, 3/4 cup shortening melted, 1 cup chopped  nuts.
2nd layer:  2 cups powdered sugar, 2 cups cool whip, and two 8 oz packages cream cheese.  Cream sugar and cheese.  Blend cool whip in carefully.
3rd layer:  Two small packages Instant chocolate pudding with 3 1/2 cups cold milk and 1 tsp vanilla.  Mix till thick.  Spread over 2nd layer.
4th layer:  Spread remaining cool whip over top and sprinkle with chopped nuts.  Let stand overnight in refridgerator.  (Can substitute various pudding flavors.)
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   Applesauce Cake  
 
(Cinda notes:  This is Mom's Fruitcake recipe)
 
(another note then to Arthur -- this is the one you have been looking for then..hope to see Fruitcake at Christmas time) 
 
3 cups apple sauce
2 cups brown sugar
1 cup butter
5 cups flour
2 tsp each of cloves and cinnamon
4 tsp soda
nuts, raisins and other fruits
     Mix soda with applesauce then add other ingredients.  Bake 1 hour at 350*
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   Chocolate Cake 
 
1 1/2 cups sugar               1/2 cup milk
1/2 cup shortening             2 tsp soda
2 eggs                              2 cups flour
1/4 cup cocoa                   1 cup boiling water  
dash salt                           1 tsp vanilla
    Cream shortening, sugar and cocoa.  Add egss and beat.  Dissolve soda in milk.  Add to creamed mixture.  Add flour sifted with salt.  Mix well.  Add boiling water and vanilla.  Bake at 350* for 30 minutes.
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      Boiled Raisin Cake   
 
1 lb seeded raisins                1 tsp cloves
2 cups sugar                         1 tsp allspice 
1 cup lard - shortening           1 tsp nutmeg
2 tblsp molasses                   1 tsp salt
1 tsp cinnamon                      3 cups boiling water
    Let boil for 20 minutes.  Cool and add 1 large sieve flour, 2 tsp soda, 1 cup chopped nuts.  Bake in slow over.
   (Note: no oven temperature was given)
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         Cookies, Brownies, Puddings 
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(Note: well I know Arthur loves those brownies!)
 
    Betty Crocker's Brownies
 
  (this recipe looks like copied from magazine or recipe card from Betty Crocker)
 
Preheat oven to 350*
Melt over hot water 4 squares unsweetened chocolate (4 oz) with 2/3 cup Wesson Oil or shortening.  Beat in 2 cups sugar and 4 eggs.  Sift together and stir in 1 1/2 cups sifted Gold Medal flour, 1 tsp double-action baking powder, 1 tsp salt.  Mix in 1 cup broken nuts.  Spread in well greased oblong pan, 13 x 9 1/2 x 2 inches.  Bake 30 to 35 minutes in moderate oven 350*.  A slight imprint will be left when top is touched lightly with finger.  Cool slightly..cut into 32 squares.
 
     But Wait......There's More
 
 for Chocolate-Frosted Brownies, use half the regular brownie recipe.  Spread batter into well greased square pan 8 x 8 x 2 inches.  Bake as for regular recipe.  Before cutting, spread with Marie's Chocolate Icing:  Melt over hot water 1 tblsp butter and 1 square unsweetened chocolate.  Blend in 1  1/2 tblsp warm water.  Sitr and beat in about 1 cup sifted confectioners sugar until icing spreads easily.
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    Dough for Filled Cookies  
 
(Note:  another item Arthur begs for every year is Mom's filled cookies)
 
1 cup butter
1 cup sour cream
2 cups sugar
1 tsp soda
3 eggs
vanilla
flour
 
400* for 20 minutes.  After filled with any fruit filling.
 
(Note:  it seems some part of this recipe is not there like amount of flour and mixing the ingredients.  If someone can add to to this recipe, please let me know and I will made adjustments.)
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    Applesauce Cookies 
 
1/2 cup shortening                 1 tsp salt
3/4 cup sugar                        1 tsp cinnamon
1 beaten egg                         1/2 tsp cloves
1 cup applesauce                   1 tsp soda
2 cups flour                            chocolate chips
    Cream shortening and sugar.  Add egg and applesauce.  Mix in dry ingredients and chips.  Greased cookie sheet, 375* for 12-15 minutes.
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    Carrot Pudding and Sauce 
 
(Another Christmas favorite of Arthur's and I love that he makes this for us every Christmas)
 
   Carrot Pudding 
 
1/2 cup butter                         1 tsp cinnamon 
1 cup sugar                            1 tsp allspice
1 cup grated carrots                1 cup raisins
1 cup grated potato                1/2 cup chopped nuts 
1 cup grated apples                 1 tsp vanilla 
1 1/4 cups flour, sifted
1 tsp soda dissolved in hot water
    Cream butter and sugar.  Add carrots, potatoes, raisins, nuts, soda and vanilla.  Sift together and add enough flour until fairly thick.  Spoon into quart jars about 2/3 to 3/4 full, seal and process in hot water bath until done.  Serve with Mom's butter sauce.
 
   Carrot Pudding Butter Sauce 
 
1/2 cup butter
1 cup sugar
3/4 cup cream
few grains salt
   Melt butter, add sugar, cream and salt.  Bring to a boil on high.  Turn down to low heat; cook for 10 minutes.  Serv hot.  Makes 1 3/4 cup.
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If there are additional recipes of Cora's, please email me with them.  This collection was all that I have from the booklet Cinda gave me entitled  Cora's Kitchen, Mom's Favorites. 
 
 
 
 

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In Memory of Cora Ruger
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In loving memory of Cora Ruger, 1925-1988, her memory lives with us.  This wife and mother of 4 fed her family on a budget of $5.00 a day; how she did that I don't know, if ever there was a woman who knew how to feed her family well on a frugal grocery budget, this woman both learned and knew.  These are some of her recipes.
Cora's Kitchen

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