Selected recipes from Clifton's Family Favorites
as printed in the Los Angeles Times

ZUCCHINI MONTEREY

Zucchini, cubed 1" square
Eggs, slightly beaten
Milk
Salt
Cayenne Pepper
Baking Powder
Flour
Parsley, fresh, chopped
Green Chili Peppers, diced
Pimentos, diced
Jack Cheese, grated
Vegetable oil
Bread Crumbs
Butter

1 lb. 5 oz.
4
1/2 cup
1 tsp
pinch
2 Tabs
3 Tabs
1/4 cup
4 1/4 cup
1 1/2 oz.
1 lb.
1 1/2 top
1/3 cup
3 top
1. Steam zucchini until slightly tender
2. Combine eggs, milk, salt, cayenne pepper, baking powder, flour, and parsley. Mix to remove lumps.
3. Add chili peppers, pimentos, and cheese. Stir well.
4. Add steamed, drained zucchini. Stir gently.
5. Oil 1 1/2 qt. casserole and dust with bread crumbs
6. Pour in mixture. Sprinkle bread crumbs lightly on top. Dot with butter. Bake at 350 degrees F. for 55 minds.

Serves 6-7



CHICKEN BROCCOLI CASSEROLE

Chicken breasts, halves, medium
boneless (4 oz. ea.), with skin on
Salt
Bay leaf, whole
Onion, sliced
Broccoli, fresh, buds and tender top stems, 1" piece
Water chestnuts, drained
Oleomargarine
Onion, chopped finely
Green pepper, seeded, diced in 1/2" pieces
Celery, diced in 1/2" pieces
Mushrooms, sliced
Cream cheese
Chicken broth
Bread crumbs, coarse

8 halves
(or 2 lbs.)
1/4 tsp
1
3-4 rings
3 cups

1 (8 oz. can)
3 Tbsp
1 small
1 small
5 ribs
8 oz.
1 cup.
1 cup
3 Tbsp
1. Place chicken pieces in enough cold water to cover. Add salt, bay leaf, and sliced onion. Cover pan, bring to a boil and simmer for approximately 20 minutes, until fork tender. Reserve broth and set aside.
2. Remove skin from chicken and cut into 1-1 1/2 inch pieces.
3. Steam broccoli, covered, in small maount of salted water 3-5 minutes until crisp tender. Drain and cool.
4. Saute onion, celery, and bell pepper in oleomargarine until vegetables are slightly transparent.
5. Add mushrooms and cook a few minutes more. Reduce heat to low; add cream cheese and cook until melted.
6. Add chicken broth to thin sauce to desired consistency (approximately 1 cup). Salt and pepper to taste.
7. Mix chicken pieces, broccoli and water chestnuts and toss lightly with cream cheese vegetable sauce
8. Turn mixture into buttered, shallow baking casserole. Top wih 1 cup coarse bread crumbs and dot with oleomargarine.
9. Bake at 325 degrees F for 30-45 minutes until heated through.

Serves 10



CLIFTON'S COLE SLAW

Shredded cabbage
Granulated Sugar
Salt
Mayonnaise
Vinegar, cider

3/4 lb
2 Tbsp
1/2 tsp
1/2 cup
1 1/2 Tbsp
1. Toss together cabbage, sugar and salt
2. Let stand 5-10 minutes to allow cabbage to bleed. Don't drain off juice
3. While cabbage is "bleeding" combine mayonnaise and vinegar. Mix well. Fold this thoroughly into cabbage
4. Refrigerate until needed.

Serves 4-5



WINDSOR PUDDING

Canned Pie Filling (any fruit)
Yellow Cake mix
Butter, melted
Whipped Cream

2 cans
1 box
1/2 lb.

1. Turn pie filling into a 13" x 9" baking pan.
2. Evenly sprinkle dry cake mix over pie filling.
3. Drizzle melted butter evenly over cake mix.
4. A Bake at 350 degrees F for 50 mins
5. Cool to room temperature. Serve with whipped cream

Serves 9-12



PINEAPPLE BRAN MUFFINS

Bran, unprocessed
Sugar
Salt
Baking Soda
Egg
Vegetable Oil
Honey
Milk Powder, dry, nonfat
Flour
Water
Crushed Pineapple, drained


2 cups
1/2 cup
1 1/2 tsp
2 1/3 tsp
1
1/4 cup
1/4 cup
3 Tbsp
1 1/2 cups
3/4 cup
1/3 cup

1. Place bran, sugar, sal, baking soda, egg, oil and honey in a medium mixing bowl.
2. Mix at low speed until ingredients are well mixed.
3. Add dry milk, flour and water. Whip until batter is just mixed. Do not over-mix.
4. Add crushed pineapple. Mix in thoroughly
5. Spoon batter into papaer-lined muffin cups, filling 3/4 ful.
6. Bake at 400 degrees F for 15-20 minutes.

Serves 12-15 muffins



CLIFTON'S PUMPKIN CAKE

Sugar, granulated
Flour, all purpose
Baking Powder
Baking Soda
Cinnamon
Salt
Oil, vegetable
Pumpkin, canned
Eggs, slightly beaten
Cream Cheese Frosting

3 cups
3 cups
1 Tbsp
1 Tbsp
1 Tbsp
3/4 tsp
1 1/2 cups
3 1/4 cups
4
1. Combine sugar, flour, baking powder, baking soda, cinnamon, and salt at low speed of mixer until well mixed.
2. Add oil and continuing to beat until dry ingredients are moistened.
3. Add pumpkin and mix again until well blended.
4. Add slightly beaten eggs and blend 1 minute longer. Do not over mix.
5. Turn batter into 2 lightly greased paper-lined 9-inch round cake pans.
6. Bake at 350 degrees F for 40 minutes or until done. Cool on racks.
7. Fill and frost with Cream Cheese Frosting.
8. Makes one 3-layer cake
CREAM CHEESE FROSTING

Powdered Sugar, sifted
Cream Cheese
Vanilla
Oleomargarine
Raisins, chopped

1 lb
1 (8 oz) pkg
2 tsp
1/2 cup
1/2 cup
1. Combine sugar, cream cheese, vanilla, and oloemargarine until blended
2. Add raisins and mix.
3. Cool cakes before frosting.
4. Refrigerate until needed.