The I HATE TO COOK book! Imagine seeing a title like that! I found this little book, published in 1960, and was curious with what kind of recipes it would have from 50 years ago, a time I thought all women loved to cook! It's really a book about "quick" dishes or meals. I didn't find many that would be suitable for the "healthy choices" we're all trying to make these days, but here are a couple I thought ThriftyFun friends would enjoy - I do! (I'm printing the titles of the recipes, the wording of the instructions, and the author's comments just as they are in the book!)
Cut each biscuit into 4 little wedges, roll them in melted butter and the grated cheese; then toast them in a 400 degree F oven about 12 minutes.
Now shape it into a neat roll, wrap it in waxed paper, and refrigerate it. When it's firm, slice it as you would cookies, and bake them at 400 degrees F for 10 minutes. (Don't bother to grease the pan.)
Now put it in an ice-cube tray (with divider removed) and freeze it until it's solid. If you happen to think of it, beat it once, an hour or so later. Serve it in sherbet glasses.
Put your sifted flour back in the sifter, add to it the cocoa, soda, sugar, and salt, and sift this right into a greased square cake pan, about 9x9x2 inches. Now you make three grooves, or holes, in this dry mixture. Into one, pour the oil; into the next, the vinegar; into the next, the vanilla. Now pour the cold water over it all. You'll feel like you're making mud pies now, but beat it with a spoon until it's nearly smooth and you can't see the flour. Bake it at 350 degrees F for half an hour. Then frost. Here are some easy frostings.
Set the cake back in the oven for 5 minutes, or until the frosting bubbles.
Easier still, you can put chocolate-covered peppermints on top of a hot cake, put it back in the oven until they melt a bit, then spread the melted mints around with a knife.
Hope you enjoy!
By caseye from Plano, TX
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By Kerry Browning07/17/2010
My Mom had that book. I think Peg Bracken was the author. Mom needed quick and large quantities of food to feed her ever-hungry horde of children.
By Casey Eckert07/16/2010
So sorry, all, for the typo. The ingredients for the Cocktail Cookies should read: 1/2 cup flour, 1/4 butter, 1 jar processed bacon-cheese spread.
I idea from MaryEileen to use Cool Whip instead of heavy cream for the "Apple Cream" recipe sounds interesting - hope it works as well; you won't know until you try! Good luck!
I just can't wait to try the jelly frosting. I've often used jelly as a filler and of course, on top of plain yellow cake, so I'm sure it's going to be wonderful. Some of the "old" cooks came up with the best ideas especially during the days of the second world's war (whether they hated to cook or not).
I wonder if you could use Cool Whip for the Apple Cream instead of heavy cream.
By Nell Hartz07/15/2010
1/2 cup flour
1/4 cup butter
1 jar (5 oz.) processed bacon cheese spread
Mix all. Shape into a roll, wrap in waxed paper and chill. When firm, slice thin and bake at 400 degrees for 10 minutes.
The cookies and if it helps, you can call them crackers taste very much like Cheese Nips. They don't look very cheesy, though. If that's a deal breaker for you, add a little orange food coloring
My guess is that one of the "butters" should be flour, possibly the 1/2 cup. I don't think 1/4 cup of flour would be enough with 1/2 cup of butter and the jar of cheese spread, but 1/2 cup should be enough.
By Bobbie Hudson-Penick07/14/2010
For the Betty's Cocktail Cookies there has to be a typo!
One of the measures of butter must be another different ingredient. Please caseye, can you correct this recipe?
By Pat Phillips07/14/2010
I am not understanding the cocktail cookies recipe. Butter, Butter, and bacon cheese spread. Must be a typo!
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