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UMW Recipes for the Month of August

8/2/15 Recipe of the Week: Applesauce Cake

½ cup Shortening
1 cup Applesauce
1 tsp. Baking Powder
1 cup Raisins or Nuts
1 ½ cup Sugar
2 cups Flour
½ tsp. Soda
2 Beaten Eggs
¼ tsp. Salt
1 tsp. Cinnamon

Cream shortening and sugar; add eggs and beat well. Add applesauce, then sifted dry ingredients. Beat until smooth and fold in raisins or nuts. Bake in greased 8 inch pan at 350 for 40 to 60 minutes.
Lucille Brown

8/9/15 Recipe of the Week: Welsh Style Green Beans

1 gal. Water
½ cup Salt
½ cup Vinegar
Green Beans
½ Cup Sugar

Bring water, salt, sugar and vinegar to a boil. Have beans cut to desired pieces. Drop into boiling liquid and boil for 20 minutes. Seal in jars.
Madolyn Patterson

8/16/15 Recipe of the Week: BonBon

12 oz. Coconut
2 Pkgs. Jello (any flavor)
1 can Eagle Brand Milk

Mix all together in mixer. Roll in balls the size of walnuts. Let dry an hour or longer. Dip in chocolate.
Cheri Repasky

8/23/15 Recipe of the Week: Buckeyes

1 Stick Oleo
¼ Cake Parrafin Wax
1 cup Peanut Butter
1 (6 oz.) Pkg. Chocolate Bits
2 ¾ cups Powdered Sugar

Mix together. Make into balls; put toothpick into balls and refrigerate. Melt chocolate and wax. Dip balls, leaving space around toothpick.
Norma Kerr

8/30/15 Recipe of the Week: Corned Beef Salad

1 can Corned Beef
1 sm. Onion, Diced
1 cup Finely Diced Celery
4 Hard Boiled Eggs, Diced
1 cup Salad Dressing
1 (3 oz.) Lemon Jello
1 1/4 cup Water

Mix first five ingredients. Mix jello in boiling water and add to above mixture. Put into 6 x 10 or 8 x 8 pan. Let set in refrigerator until ready to use.
Treva Kerr