Robert Ogle
Ingredients
  • 3 slices bacon, cut into small pieces
  • 1 cup diced peeled potatoes
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 tsp. salt
  • 1/8 tsp. dried thyme leaves, crushed
  • 1/8 tsp. pepper
  • 2 cans minced clams, drained, reserving the liquid
  • 1/4 cup all-purpose flour
  • 3 cups milk
  1. Cook bacon in large saucepan over medium heat until crisp. Remove bacon from saucepan, drain on paper towels. Set aside. 
  2. Add potatoes, celery, onion, salt, thyme, pepper, and reserved clam liquid to bacon drippings. Bring to a boil. Reduce heat to low; cover, and simmer 10 minutes or until vegetables are crisp and tender.
  3. In a 1 quart jar with tight fitting lid, combine flour and milk; shake until smooth. Gradually stir into vegetable mixture. Cook over medium heat for 15 minutes or until thickened, stirring frequently. Stir in clams. Heat gently, stirring frequently. Do not boil. Sprinkle bacon over each serving.  
Robert Ogle
Ingredients
  • 1/2 cup chopped onion
  • 1 lb. lean ground beef
  • 1 Tbsp. vegetable oil
  • 8 oz. elbow macaroni
  • 1 16 oz. kidney beans undrained
  • 1 can corn, drained
  • 1 16 oz. tomato sauce
  • 1 cup water
  • 2 tsp. chili powder
  • 1 tsp. salt
  • 1 cup cheddar cheese
  • salt and pepper to taste
  • 1 tsp. red pepper
  1. In a large skillet, add onion, ground beef, and vegetable oil. Brown together and do not drain.
  2. Add macaroni, kidney beans, tomato sauce, water, salt and pepper, and red pepper. 
  3. Simmer for 15 minutes or until macaroni is done. Add cheese, cover and heat till melted.
Robert Ogle
Ingredients
  • 1 tbsp. olive or vegetable oi
  • 4 beef tenderloin steaks
  • 1/4 tsp. salt
  • 1/4 tsp. coarse ground black pepper
  • 1 tbsp. butter
  • 2 large shallots, minced
  • 1 pkg. sliced fresh mushrooms
  • 1/4 cup red wine
  • 1/4 cup beef broth
  1. Heat oil in large skillet over medium-high heat until hot. Add steaks, sprinkle with salt and pepper. Cook steaks until of desired doneness, turning once. Remove steaks from skillet, cover to keep warm. 
  2. Add butter and shallots to skillet; cook and stir until shallots are tender. Add mushrooms and wine; cook 3-5 minutes, stirring occasionally. Add roth, cook until thoroughly heated. Serve over steaks.
Robert Ogle
Ingredient
  • 1 tsp. allspice
  • 1/2 tsp. dried thyme leaves
  • 1/2 tsp. paprika
  • 1/4 tsp. hot pepper sauce
  • 2 tsp. olive or vegetable oil
  • 2 tsp. lime juice
  • 4 boneless skinless chicken breast halves
  1. Heat grill. In small bowl, combine all ingredients except chicken, mix well. Rub mixture on chicken breast halves. Let stand at room temperature for 15 minutes to marinate.
  2. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once.
Robert Ogle
Ingredients
  • 4 large potatoes, peeled and boiled
  • 4 tsp. salt
  • 4 eggs beaten
  • Dried bread crumbs
  • 1 lb. cuban seasoned ground beef (recipe below)
  • flour (enough to roll in)
  • oil for frying
  1. Boil potatoes until cooked. Drain. Mash with salt. Do not add butter or liquid. Let cool.
  2. Take a handful of mashed potatoes. Split in half and make each half into a bowl shape while pressing inward with fingers.
  3. Stuff the indention's with spiced ground beef.
  4. Bring 2 halves together and smooth to make a round ball about the size of a golf ball. Dip ball in egg and flour lightly cover. Dip egg again then the bread crumbs. Important: Refrigerate for 2 hours before next step.
  5. Use frying pan with oil to cover half ball. Heat oil to 375. Put balls in oil. Cook 2 minutes until brown. Flip and cook the same way. Can use deep fryer for 2 minutes.
Cuban Seasoned Ground Beef
Ingredients
  • 1/2 cup finely chopped onion
  • 1 large green bell pepper finely chopped
  • 3 cloves garlic minced
  • 1 lb. ground beef
  • 1 tsp. salt
  • 2 tsp. cumin
  • 1 tbsp. black pepper
  • 4 tsp. tomato paste
  • 1 tbsp. vinegar
  1. Saute onions and peppers till limp. Add garlic, beef, salt, cumin, pepper, paste, and vinegar.
  2. Continue till beef is cooked. Drain and cool.
Robert Ogle
Ingredients
  • 8 oz. tortilla chips
  • 1/4 cup chunky style salsa
  • 1 can black beans, drained, rinsed
  • 3 frozen charbroiled mesquite chicken breast patties, thawed, chopped
  • 1 tomato chopped
  • 8 oz. finely shredded Mexican natural cheese blend
  1. Heat oven to 400. Line baking pan with foil. Spread half of tortilla chips evenly in foil-lined pan. 
  2. In medium bowl, combine salsa and beans, mix well. Spoon half of bean mixture over chips. Top with half each of chicken, tomato, and cheese. Repeat layers. 
  3. Bake at 400 for 12 to 14 minutes or until cheese is melted.
Robert Ogle
Ingredients
  • 1 large egg, lightly beaten
  • 1/2 cup milk
  • 1/2 cup beer
  • 1 tablespoon all-purpose flour
  • 1/4 tsp. hot sauce
  • 3 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 2 tsp. ground red pepper
  • 1 tsp. ground black pepper
  • 2 jars sliced dill pickles, drained
  • vegetable oil
  1. Combine first 5 ingredients in a large bowl; stir well. Combine 3 cups flour and next 4 ingredients, stirring well. Dip pickle slices in egg mixture; dredge in flour mixture. Pour oil to depth of 2 inches into a large deep skillet; heat to 375. 
  2. Fry pickles, in batches, in hot oil 5 min. or until lightly browned. Drain on paper towels and serve immediately.
Robert Ogle
Ingredients
  • 1/2 large onion
  • 1 1/2 tsp. butter
  • 4 cups chopped cooked chicken
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 cup chopped pimiento
  • 1 cup shredded mild Chedder cheese, divided
  • 6 frozen biscuits, thawed
  1. Preheat oven to 350.  Grease the bottom and sides of an 11x7-inch baking dish.
  2. Chop the onion. Heat butter in a small non-stick skillet over medium-high heat until melted. Stir in onion. Saute until tender.
  3. Combine onion, chicken, soup, sour cream, and pimento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove fom oven. 
  4. Sprinkle baked layer with 3/4 cu of the cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining Cheddar. 
  5. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.
Robert Ogle
Ingredients
  • 1/2 cup chocolate syrup
  • 1/3 cup semisweet chocolate chips
  • 2 cups crisp rice cereal
  • 1/4 cup sour cream
  • 1 quart chocolate chip ice cream, softened
  1. Coat bottom of an 8 inch pie plate lightly with butter.
  2. Combine chocolate syrup and chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on high until hot, about 45 sec. Stir until smooth. Reserve 1/4 cup of the chocolate mixture.
  3. Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.
  4. Combined reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm, about 1 hour.
Robert Ogle
Ingredients
  • 2 cups sifted all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1/4 tsp. baking soda
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 8 tbsp. butter, softened
  • 3/4 cup granulated sugar
  • 1 tsp. cinnamon
  • 1 cup milk, optional
  1. Combine flour, baking powder, salt, and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.
  2. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8-inch rectangle. 
  3. Preheat oven to 400 degrees. Grease a 9-inch round baking pan lightly.
  4. Spread butter over the dough. Combine granulated sugar and cinnamon in a small bowl and mix. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal.
  5. Cut the roll into 1 1/2 inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned about 15 to 20 minutes. Remove from oven. Pour milk over the top if desired. Serve hot.
Robert Ogle
Ingredients
  • 22 graham crackers, crushed fine
  • 1/2 cup soft butter
  • 1 cup sugar
  • 16 oz. soft cream cheese
  • 1 tsp. vanilla
  • 1 cup sugar
  • 4 well-beaten eggs
  • 2 cans blueberry pie mix
  • whipped cream for topping. 
  1. Combine graham crackers, butter, and 1 cup of the sugar. Press into a 9 x 9 buttered dish or pan.
  2. Combine cream cheese, eggs, vanilla, and other cup sugar. Beat well and pour over graham cracker crust.
  3. Bake 15 minutes in 375 oven. Cool. 
  4. Pour cans of  blueberry pie mix over baked crust. Chill overnight. Serve with whipped cream.
Robert Ogle
Ingredients
  • 3 large apples
  • 3/4 cup brown sugar
  • 1/2 cup margarine
  • 1/2 cup flour
  • 3/4 cup quick oats
  1. Peel and slice apples. Place in well-greased pan.
  2. Combine all other ingredients in a bowl. 
  3. Sprinkle over apples. Bake 35 minutes in 350 oven.
Robert Ogle
Ingredients
  • 4 cups sliced apples
  • 1/4 cup sugar
  • 1 tbsp. lemon juice
  • 1/2 cup honey
  • 1/4 cup chopped nuts
  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 1/4 cup butter
  • 1/4 tsp. salt
  1. Spread apples in shallow buttered baking dish. Sprinkle with sugar and lemon juice.
  2. Pour honey over all.
  3. Combine nuts, brown sugar, flour, salt, and butter in a bowl. Spread mixture evenly over the apples.
  4. Bake 35-40 minutes in a 375 oven.
Robert Ogle
Ingredients
  • 6 large Idaho potaotes
  • 1 cup sour cream
  • 1 egg slightly beaten
  • 1/4 cup butter or margarine
  • 2 tbsp. finely chopped green onion
  • 1 tbsp. grated cheese
  • bacon bits
  1. Bake potatoes in a 400 oven until soft. Squeeze with cloth to test. Remove from oven. Cut in half length-wise.
  2. Scoop potato pulp from the sheel, leaving shell in tact. 
  3. Combine sour cream, egg, butter, and green onion. Then add salt and pepper. 
  4. Stir in potato pulp. Whip until light and fluffy. Pile lightly into poato shells. Top with grated cheese and bacon bits. Place on a cookie sheet.
  5. Bake in a 375 oven until lightly browned. Serve piping hot.
Robert Ogle
Ingredients
  • 8 medium sized potatoes
  • 1/4 cup margarine 
  • 1/2 cup chopped onion
  • 2 cups grated cheddar cheese
  • 2 cups sour cream
  • 1/4 cup salt
  1. Cook potatoes in a jacket. Cool and peel. Shred with a grater.
  2. Saute onions in the margarine until soft but not browned. 
  3. Add cheese, sour cream, salt, and pepper. 
  4. Then add the grated potatoes. Pour into 2 qt. greased casserole. Bake 30 to 40 minutes on 350 oven. 
Robert Ogle
Ingredients
  • 2 1/2 tbsps. butter
  • 5 tbsps. flour
  • 1 cup milk
  • 2 cans tuna
  • 1/2 tsp. salt
  • 3 cups mashed potatoes
  • dash of pepper
  • 1 egg, slightly beaten
  • 1 tbsp. finely chopped parsley
  1. Melt in top of double boiler the butter. Blend in flour, then add milk gradually. 
  2. Cook, stirring constantly, until thickened. 
  3. Add tuna, potatoes, parsley, salt, pepper, and beaten. Blend well. Drop by heaping tablespoonfuls into buttered baking dish. Brush top with melted butter. 
  4. Bake in 400 oven approximately 15 minutes or until golden brown. Delicious for lunch served with creamed cauliflower and tossed salad. Serves 6.
Robert Ogle
Ingredients
  • 8 cups of water
  • 4 tsps. salt
  • 2 chickens
  • 2 (8 oz. ) packages fine egg noodles
  • 3/4 cup butter
  • 3/4 cup flour
  • 2 cups milk
  • 1/4 tsp. pepper
  • 2 (6 oz.) cans mushrooms
  • Parmesan cheese
  • paprika
  1. Add together water and salt. Place in water the chickens. Cook on low heat 2 to 3 hours. 
  2. Skim fat from surface of broth. Remove skin and bones from chicken. Dice chicken and set aside. Bring broth to boil. 
  3. Add egg noodles. Cook about 15 minutes or until tender. 
  4. Melt in saucepan the butter. Stir in flour and stir until smooth. Then stir in milk and pepper. 
  5. Add small amount of hot broth to this mixture. Then stir mixture into remaining broth and noodles. Cook until thickened, stirring constantly. 
  6. Add the chopped chicken and mushrooms. 
  7. Pour into two buttered 9x13 inch baking dishes. Make a 2 inch band around each casserole, using buttered bread crumbs. Sprinkle center with Parmesan cheese and paprika. Bake about 30 minutes in 350 oven until piping hot, browned and crusty on top.
Robert Ogle
Ingredients
  • 1/2 chicken
  • 1/2 to 1 lb. pork
  • 1/2 to 1 lb. beef
  • 5 or more diced potaoes
  • 1 can tomatoes
  • 3 or more onions. chopped
  • 1 can whole kernal corn
  • 5 stalks celery, chopped
  • 1 can small peas
  • 1/2 to 1 cup ketchup
  • 2 or 3 tbsp. Worcestershire sauce
  • hot sauce or barbecue sauce
  1. Dice chicken, beef, and pork. Cook until tender in a small amount of water. Salt and pepper to taste.
  2. Then add vegetables. Cook over low heat, stirring until done. 
  3. Add to taste ketchup, Worcestershire, and/or hot sauce or barbecue sauce.
Robert Ogle
Ingredients
  • 1 lb. stew meat
  • salt, pepper, flour-just to roll in. 
  • 1 can tomato juice
  • 3 stalks celery, chopped
  • 2 cups potatoes, chopped
  • 1 cup water
  • 4 carrots, sliced
  • 2 onions, chopped
  • dash of  Worcestershire sauce
  1. Salt, pepper, and flour the stew meat. Brown in hot oil. Add about 1/2 cup water.
  2. Simmer meat adding water as necessary, until the drippings are rich like gravy and beef is tender. Place meat in large cooker.
  3. Add tomato juice, vegetables, and water. Salt and pepper to taste. Add a dash of Worcestershire sauce. Cook until vegetables are tender.
Robert Ogle
Ingredients
  • 1/2 gal. tomato juice
  • 1/4 tsp. basil leaves
  • 1/4 tsp. garlic powder
  • 1/4 tsp. parsley flakes
  • 2 cans tomato paste
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/4 tsp. oregano
  • 1/4 tsp. rosemary
  • 1 lb. ground pork
  • 2 lbs. ground beef
  • 1/4 cups Parmesan cheese
  • 2 eggs
  • 1/2 cup milk or cream
  • 1/4 tsp. garlic powder
  • 1 cup toasted bread crumbs
  • 1 medium-sized onion
  • 1 tsp. salt
  • 1/4 tsp. pepper
  1. Combine in large heavy cooker tomato juice, basil, garlic powder, parsley, tomato paste, salt, sugar, oregano, and rosemary. Bring to a boil and simmer 3-4 hours.
  2. Combine pork, beef, Parmesan, bread crumbs, onion, eggs, milk, and garlic powder. Then add salt and pepper.
  3.  Mix thoroughly. Form into balls. Brown in skillet. Drop into simmering sauce last hour. 
  4. Serve over hot spaghetti.
Robert Ogle
Ingredients
  • 1 can 16 oz. salmon
  • 1 cup soft bread crumbs
  • 2 tbsp. melted butter
  • 2 well-beaten eggs
  • 1/4 cup milk
  • buttered peas
  1. Bone and flake can of salmon. 
  2. Add crumbs, butter, eggs, and milk. Season to taste. Mix well.
  3. Pour into 4 or 5 butter custard cups. 
  4. Bake 30 minutes in 350 oven. Unmold and serve hot with sauce below. Serve with potato rosettes (made with pastry tube) browned in oven, and garmsh with buttered peas. Serves 4 or 5. 
Sauce
Ingredients
  • 6 oz. cheddar cheese, softened
  • 1/3 cup milk
  1. Melt  the cheese in top of double boiler. Add the milk and stir till smooth.
 
Robert Ogle
Ingredients
  • 1/2 cup vegetable oil
  • 1 cup chopped onion
  • 1 tsp. prepared mustard
  • 1 tbsp. Worchestershire sauce
  • 1/4 cup soy sauce
  • 1/4 cup lemon juice
  • 1 lb sirloin steak, cut into 2 inch cubes
  • 1 large green pepper, cut into 1 inch pieces
  • 2 medium tomatoes, quartered
  • 2 medium onions, quartered.
  • Kabob skewers
  1. Saute chopped onion in vegetable oil. Remove from heat. Stir in mustard, worchestershire, soy sauce, and lemon juice. 
  2. Pour marinade over steak, green pepper, tomatoes, onions. Cover and refrigerate overnight in refrigerator. 
  3. Remove meat and vegetables from marinade, reserving marinade. 
  4. Alternate meat and vegetables on skewers. 
  5. Grill 5 minutes on each side over medium coals or untl as done as desired. Brush frequently with marinade. Serves 4.
Robert Ogle
Ingredients
  • 2 tbsp. olive oil
  • 1 small onion
  • 1 8 oz. can tomato sauce and 2 cans water
  • 1 6 oz. can tomato paste and 2 cans water
  • 1 tbsp. Italian seasoning
  • 1 tbsp. brown sugar
  • salt, pepper, and flour enough to coat.
  • 1 or 2 pounds veal slices
  • 1 beaten egg
  • dried crushed bread crumbs
  1.  Saute in olive oil, 1 small onion, chopped. Add tomato sauce, paste, and water.
  2. Then add Italian seasoning and brown sugar. Cook over low heat 4 or 5 hours.
  3. Salt, pepper, and flour the slices of veal. 
  4. Dip slices in beaten egg. Roll in dried crushed bread crumbs. Fry in oil until well done (about 35 minutes).
  5. Place meat slices on platter or serving plates. Place one slice mozzarella cheese on each slice. Pour sauce over all.
  6. Both meat and sauce can be prepared ahead of time. If so, place meat,cheese, and sauce in baking dish and heat 350 oven. Move to serving plates with a spatula.
  7. Pork can be substituted for veal.
Robert Ogle
Ingredients
  • 1 cup flour
  • 1 cup cornmeal
  • 2 tsps. baking powder
  • 1 tsp. salt
  • 2 tbsp. sugar
  • 1 egg
  • 1 cup milk
  • 1 lb. weiners
  • 2 tbsp. melted shortening
  1. Sift together: flour, cornmeal, baking powder, salt, sugar. 
  2. Beat slightly 1 egg. Add the milk to the egg and stir into dry ingredients.
  3. Add the melted shortening.
  4. For deep frying, dip wieners into batter, holding with fork or skewer, Drain excess batter back into bowl. 
  5. Fry in wire basket until golden brown at 375. Drain on absorbent paper. Serve hot.
Robert Ogle
Ingredients
  • 1 cup flour
  • 1 cup milk
  • 1 egg
  • 1/2 tsp. salt
  • 1 tsp. sugar
  • 1 tsp. baking powder
  1. Combine all ingredients and mix thoroughly.
  2. Remove meat from 4 chicken breasts. Cut across the grain into 1/2-inch strips. Sprinkle with salt and dip into batter.
  3. Fry in hot oil until done and golden brown.
  4. If desired, substitute garlic salt for the salt in the batter. Other spices can be added according to taste.
Robert Ogle
Ingredients
  • 2 chickens, cut into serving pieces
  • 1 stick margarine
  • Lemon pepper seasoning
  • instant minced onion
  1. Place chicken close together with skin side up in foil-lined flat baking pan.
  2. Melt butter and brush heavily on chicken. Salt lightly.
  3. Sprinkle heavily with lemon pepper seasoning. 
  4. Sprinkle lightly with instant minced onion. Cover tightly with foil, crimping over the edges. 
  5. Bake for 1 1/2 hours in 350 oven.
  6. Remove foil from top and bake 1/2 hour longer, until chicken browns lightly. Delicious hot or cold.
Robert Ogle
Ingredients
  • 2 cups sifted flour
  • 1 1/2 tsps. baking powder
  • 1/2 tsp. salt
  • 1/2 cup soft butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanillla
  • 1/2 sweet milk
  • 1 1/4 cups fresh blueberries
  1. Sift together flour, baking powder, salt.
  2. Cream butter and sugar. Add eggs and vanilla. Beat on high speed until light and fluffy. 
  3. On low speed, beat in flour mixture alternately with sweet milk.
  4. Begin and end with flour. Beat only until smooth. 
  5. Dust lightly with flour. Fold berries gently into batter. Fill greased muffin cups with batter 1/2 full. 
  6. Bake 20-25 minutes in 375 oven. Serve warm. Makes 2 dozen.
Robert Ogle
Ingredients
  • 3/4 cup grated cheese
  • 1 small onion, chopped
  • 1 cup cream-style corn
  • 1/2 Jalapeno pepper, chopped
  • 1 1/2 cups self-rising cornmeal 
  • 1 egg
  • 1 tbsp. sugar
  • 1 1/2 cups milk
  • 1/4 cup cooking oil
  1. Combine all ingredients and pour into preheated greased skillet.
  2. Bake in 450 oven until lightly browned. 
  3. Place under broiler to finish browning.
Robert Ogle
Ingredients
  • 2 cups cornmeal
  • 1/2 cup fllour
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 cups buttermilk
  • 1 egg, slightly beate
  • 1 cup cracklings
  1. Sift together cornmeal, flour, sugar, soda, and salt.
  2. Combine buttermilk and egg. Stir into dry ingredients.  Then stir in cracklings.
  3. Pour into greased, sizzling-hot pan. Bake 30 minutes in 450 oven. Cut into squares and serve hot.
Robert Ogle
Ingredients
  • 3 1/2 cups flour
  • 2 tsps. baking soda
  • 1 1/2 tsps. salt
  • 1 tsp. baking powder
  • 3 cups sugar
  • 1 tsp. cloves
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1 cup corn oil
  • 2 cups canned pumpkin
  • 4 eggs
  • 1 cup water
  • 1 lb. chopped dates
  • 1 cup chopped nuts
  1. Sift together into bowl flour, soda, baking powder, sugar, cloves, nutmeg, and cinnamon.
  2. Add all at once corn oil, canned pumpkin, eggs, water. Mix well. Add dates and nuts.
  3. Pour into 2 well-oiled and floured loaf pans.
  4. Bake 1 1/2 hours in 325 oven.
Robert Ogle
Ingredients
  • 1 stick butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 3 cups flour
  • 1/2 tsp. soda
  • 1/2 tsp. salt
  • 3/4 cup finely chopped nuts
  • 3 ripe bananas
  1. Cream together butter and sugar. Add eggs and blend well. 
  2. Sift together flour, soda, and salt.
  3. Blend dry ingredients into creamed mixture with 3 large ripe mashed bananas. 
  4. Add nuts and pour into 2 greased and floured loaf pans.
  5. Bake approximately 45 minutes in 325 oven until browned on top.
Robert Ogle
Ingredients
  • 2 cups boiling water
  • 1 1/2 cup sugar
  • 1/3 cup lemon juice
  • 2 cups orange juice
  • 1 qt. cranberry juice
  • 1 qt. ginger ale
  1. Dissolve in the boiling water, the sugar. 
  2. Add lemon juice and orange juice. Cool.
  3. Then add, 1 qt. cranberry juice. Chill.
  4. Just before serving, add 1 qt. ginger ale.
  5. Serve in tall clear glasses with slice of lime in each glass.
Robert Ogle
Ingredients
  • 1 (6 oz.) can frozen pineapple juice concentrate
  • 1 (6 oz.) can frozen orange juice concentrate
  • 1 (6 oz.) can frozen lemonade concentrate
  • 1 pint cranberry juice
  • 1 pint cold ginger ale
  • 1 1/4 quarts ice water
  • 1/4 cup lemon juice
  1. Combine in 6 qt. mixing bowl. 
  2. Serve ice cold. Makes 10 servings
Robert Ogle
Ingredients
  • 1 gallon apple cider
  • 1 (28 oz.) bottle ginger ale
  • 1 cup tiny, round cinnamon candies
  • 2 sticks cinnamon
  • 24 whole cloves
  1. Pour apple cider and ginger ale into 34 cup percolator. Place in percolator basket, the candies, cinnamon sticks, and cloves. 
  2. Perk and serve hot. Makes thirty 1/2 cup servings.