Ruggelach (1968); Sloppy Joe's (1957-58)

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MAZEL TOV, Y'ALL:
A BAKE BOOK FOR HAPPY OCCASIONS
by Sara Kasdan (author of LOVE AND KNISHES)
Vanguard Press, Inc., NY
1968

   Finally, a citation with the name "rugellach."  See ADS-L archives for "Jewish cookies" 25 years earlier.

Pg. 97:
   RUGGELACH
   (Yeast Horns)
1 pkg. dry yeast
1/4 c. lukewarm water
3 c. flour
3 egg yolks
1/2 salt butter, melted
1 can (6 oz.) evaporated milk
   FILLING
1 c. sugar mixed with
2 tsp. cinnamon
1 c. chopped nuts
1 c. raisins

Dissolve yeast in lukewarm water.  Measure flour into a mixing bowl.  Make a well in the center of the flour.  Into the well, add the dissolved yeast, egg yolks, melted butter and evaporated milk.  Blend into a dough.  DIvide dough into 2 parts.  Wrap each part in wax paper and refrigerate overnight.
(Pg. 98--ed.)
When ready to bake, divide each half of dough into 3 equal parts.  Roll each part into an 8- or 9-inch circle on a pastry board which has been sprinkled with 1/6 of the cinnamon-sugar mix.  Cut the circle into 8 pie-shaped wedges.  Sprinkle with nuts and raisins.
   Starting at the broad base, roll up each wedge.  Place, point down, on a lightly greased cookie sheet, and curve into a crescent shape.
  Bake at 300 (degrees) until it feels firm to the touch, about 25-30 minutes.

--------------------------------------------------------
PHOENIX JUNIOR'S
CULINARY CAPERS
compiled and published by the American Home Department
Phoenix Junior WOman's Club
1957-1958

Pg. 7:
   SLOPPY JOE'S
1 lb. ground beef
1 T. catsup
2 T. fat
1/8 t. pepper
1/2 t. salt
2/3 c. chopped onion
1/4 c. water
1 T. prepared mustard
1 can condensed chicken gumbo soup

Cook onion and meat in fat.  Stir in rest of ingredients and simmer about 30 min.  Spoon into buttered hamburger buns.
   Mrs. Maynard Goudy