The following pages of The Best of The Open Line Cookbook did not appear in the open line bulletins that we found.

PAGE 103

UNBAKED PINEAPPLE COCONUT BALLS

¾ cup softened butter or margarine
1 cup sifted confectioner's sugar
¾ cup well drained crushed pineapple
2 cups uncooked quick rolled oats
Toasted coconut

Beat butter and sugar until creamy. Stir in pineapple and blend well. Stir in oats and mix thoroughly. Shape immediately into balls or refrigerate the mixture for easier handling. Roll in toasted coconut and refrigerate until time to eat. (Mrs. Ray Cousins, Elkader, Iowa)

CORNFLAKE COOKIES

1 pound milk chocolate
3 squares bitter chocolate
1 teaspoon vanilla
5 cups cornflakes
½ cup nutmeats

Melt chocolates in a double boiler. Stir in vanilla, cornflakes and nutmeats. Mix and drop by teaspoons on wax paper.

PAGE 104

PEANUT BUTTER FUDGE

2 cups sugar
2/3 cup milk
1 cup marshmallow cream
1 cup peanut butter

Boil sugar and milk to soft ball stage. Pour immediately over marshmallow cream and peanut butter. Stir only until peanut butter and marshmallow cream is dissolved. Turn into buttered pan. Score for cutting. Marshmallow cream usually comes in pint jars, so by doubling the whole recipe you can use the whole jar. (Mrs. Mearl Sawnell, Marquette, Iowa)

PAGE 105

BUTTERMILK FUDGE

1 stick butter
2 cups granulated sugar
¼ cup white Karo syrup
1 square Baker's Unsweetened chocolate, grated
1 cup buttermilk
½ teaspoon soda
¼ cup hot water
¾ cup hot water
1/8 teaspoon cream of tartar
1 teaspoon vanilla
¼ to ½ cup seedless raisins

In a heavy saucepan, melt the butter and add the sugar, white Karo and chocolate. Mix soda and buttermilk together and add to first mixture. Stir with spatula or wooden spoon to mix well. Add ¼ cup hot water to wash down crystals. Simmer, cooking over low beat until about half done. Add another ¾ cup hot water and stir to mix thoroughly. When mixture comes to a boil again add cream of tartar. Now cook over low heat until mixture meets the soft firm ball in cold water test (Flattens very little on finger tip and holds rather firmly together). It takes longer to cook out the water, but you have a much creamier product. Remove from heat, add 1 teaspoon vanilla and raisins. When you can hold your hand on bottom of pan, beat with wooden spoon until candy begins to lose gloss. It doesn't require much beating. Let set a few minutes and drop on wax paper by spoonfuls. Note: Fudge won't "fudge" unless it is cooked enough. (Mrs. Frank Hulen, Quincy, Illinois)

CHOCOLATE PHILLY FUDGE

3 ounces Philadelphia Cream Cheese
2 cups sifted confectioner's sugar
2 squares unsweetened chocolate, melted white or colored
1 teaspoon vanilla
1 tablespoon cream
Dash of salt
1 cup miniature marshmallows

Cream cheese until soft and smooth. Slowly blend in sugar. Add salt and melted chocolate. Mix well. Add vanilla and cream and mix until well blended. Fold in marshmallows. Press into greased 8 by 10 inch pan. Place in refrigerator until firm. about ½ hour. Cut in squares.

PAGE 108

FUDGE MARSHMALLOW SQUARES

2 cups sugar
5 tablespoons cocoa
1/8 teaspoon salt
1 cup milk
2 tablespoons syrup
1 teaspoon vanilla
2 tablespoons margarine
16 marshmallows, cut up or 1 cup marshmallow creme
2 cups graham cracker crumbs
1 cup nutmeats

Mix dry ingredients, add milk and syrup. Cook to softball stage, stirring constantly. Remove from heat. Add vanilla, butter and marshmallows. Beat. Add crumbs and nuts. Put in buttered pan. Score for cutting. (Mrs. Raymond Hensley, Mt. Ayr, Iowa)

PAGE 110

CHOCOLATE COVERED PEANUTS

1 package chocolate pudding mix
1 cup sugar
½ cup top milk
1½ cups salted peanuts
1 teaspoon vanilla
1 tablespoon butter

Cook pudding mix, sugar and milk four minutes and add other ingredients. Cool and beat until stiff enough to drop by teaspoon on wax paper. (Mrs. John Kinkaid, Lone Tree, Iowa)

PAGE 117

DRIED APRICOT CANDY

1 pound dried apricots
Juice of one orange
Grated orange rind (optional)
2 cups sugar
Granulated sugar
Nutmeats

Soak apricots for one hour in enough water to cover. Drain and grind with fine plate in food grinder. Add juice of orange and grated rind if used. Add two cups sugar and boil eight minutes, stirring constantly. Cool. Dip by teaspoons and roll out flat between your fingers, then in sugar. Put nutmeat on top and let dry. (Parnell listener)

PAGE 119

BUTTERSCOTCH PRALINES

2 cups white sugar
1 cup light brown sugar, firmly packed
¾ cup water
¼ cup corn syrup
1 teaspoon vinegar
½ teaspoon salt
6 ounces butterscotch morsels
½ to 1 cup coarsely chopped walnuts or pecans

Combine sugars, water, corn syrup, vinegar and salt in a two quart sauce pan. Boil over high heat three minutes, but do not stir. Remove from heat. add butterscotch morsels and beat until smooth and morsels are melted. The mixture will be thin. Stir in nuts and drop by tablespoonfuls on ungreased foil or brown paper. Mixture may be thinned with warm water, a little at a time. Let pralines stand at room temperature to set or they may be chilled. (Miss Minnie Hults, Anamosa, Iowa)

PAGE 122

CHRISTMAS BUTTER CRUNCH CANDY

2 cups sugar
½ cup water
¼ cup light corn syrup
1 cup butter or margarine
1¾ cup finely chopped, blanched shelled almonds
1¼ cups grated milk chocolate
1 cup finely chopped walnuts

Cook sugar, water, corn syrup, margarine or butter, and almonds in a large heavy frying pan over medium heat, stirring constantly until a teaspoon of syrup dropped into cold water forms a brittle mass (285°). At the end of the cooking time, syrup will be thick and amber in color. Be careful not to let it scorch. Keep heat low. Pour into jelly roll pan (15 by 10 by 1 inch), spread evenly. Cool 5 minutes, then sprinkle grated milk chocolate (5 ounce bar) in even layer on top. When heat melts chocolate, spread it smooth over candy. Pat finely chopped walnuts in an even layer on top of chocolate. Cool candy completely, then break into pieces, like peanut brittle. Store in cool place. Makes about 2 pounds of crunch. (Mrs. Carol Barker, Iowa City, Iowa)

PAGE 124

SENATE BEAN SOUP

Senate Bean Soup is a traditional Christmas Holiday dish at Mary and Howdy Robert's table. Mary makes it by the gallon and freezes it for use when they entertain during the holidays. Mary's recipe is still her secret, but here's a version of the rib sticker that comes close.

1 pound white Navy dried beans (or Great Northern)
3 cooked potatoes, mashed with a little butter
1 smoked ham bone
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced

Wash beans and soak overnight in a large kettle. Next morning, add more water to make five quarts. Add ham bone and simmer two hours or until beans begin to fall apart. It may take as long as four hours. Add remaining ingredients. Simmer one hour longer. Remove bone, cut meat up and return meat to soup. Simmer another 3 hours, stirring occasionally and seasoning to taste. Makes 4½ quarts. May be frozen.

PAGE 125

CHILI MAC

1 pound hamburger
1 chopped onion
1 chopped green pepper
2 cups jumbo macaroni shells
1 large can tomatoes
2 cans chili beaus
2 cups tomato juice
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon pepper

Brown onion, hamburger and green pepper together. Add jumbo shells and let brown with hamburger until they begin to turn yellow and soak up meat juices. This takes about three or four minutes. Add remaining ingredients and simmer for 30 minutes.

PAGE 132

CRUNCHY TUNA OR CHEESE SANDWICHES

Make sandwiches and cut in fourths. Make a thin batter of pancake mix and milk and egg. Dip sandwiches in quickly. Coat with flour or cornmeal or cornflake crumbs. Deep fry in very hot grease.

PAGE 133

MORE SANDWICH FILLINGS

Grind up one pound of minced ham, ½ pound cheese, 1 small onion and a small bottle of olives. Add three tablespoons catsup, one tablespoon mustard and one tablespoon melted butter. Mix well, spread over bread or buns and broil.

Mix two cans deviled ham with one raw egg and one cup shredded cheddar cheese. Mix and spread over toasted and buttered  raisin bread and broil open faced three minutes.

Grind up one can Spam, one pound American cheese and one small onion. Mix with ½ bottle chili sauce. Broil as open face sandwich or use as a filling for regular sandwiches. For another sandwich, mix the ground up meat, onion, and cheese with one can mushroom soup.

Mix one six ounce can tuna with two tablespoons chopped onion, two pickles, chopped and two tablespoons mayonnaise. Split round buns, spread tuna mixture on buns and top with a slice of cheese. Broil six minutes or until cheese has melted. (Ruth Hedges, Iowa City Iowa)

Mix one pound ground beef, one teaspoon Worcestershire, one teaspoon onion salt, two tablespoons chili sauce, two tablespoons horseradish, ¼ teaspoon garlic salt, ½ teaspoon salt and 1/3 teaspoon pepper. Butter one side of eight slices of bread and toast under broiler. Remove toast from broiler and spread meat mixture on untoasted side. Broil until meat loses its red color. Serve at once.

PAGE 140

PEA SALAD

1 can peas, drained
1 cup cubed cheese
¼ cup chopped dill pickle
¾ cup slivered almonds
1/3 cup mayonnaise
2 tablespoons cream or milk
¼ teaspoon salad mustard

Mix all together and set in refrigerator to blend flavors. (Mrs. Glenn L. Robertson, Cedar Rapids, Iowa)

GREEN BEAN SALAD

1 pound cooked green beans
1 teaspoon Worcestershire Sauce
½ cup sour cream
¼ cup mayonnaise
½ cup sliced radishes
½ cup diced celery
3 green onions, sliced
3 sweet pickles, diced
2 ounces chopped pimientos, drained
1 cup diced ham

Mix all ingredients and refrigerate.

PAGE 141

IOWA CITY KRAUT SALAD
Everyone's favorite!

1/3 cup salad oil
1/3 cup vinegar
1 cup sugar
1 #2½ size can sauerkraut, chopped
½ cup chopped onions
½ cup chopped green peppers
½ cup chopped celery
Carrots for color
½ teaspoon celery seed

Beat salad oil, vinegar, and sugar over low heat until sugar is dissolved. Combine remaining ingredients and pour syrup over mixed ingredients. Stir to coat all ingredients well and refrigerate overnight for best flavor. Improves with age.

PAGE 142

SOUR CREAM COLE SLAW

½ medium head cabbage, shredded (about 4 cups)
½ cup commercial sour cream
2 tablespoons sugar
2 tablespoons cider vinegar
½ teaspoon salt
Dash pepper
1 or two teaspoons caraway seed
 (optional)

Combine all ingredients and refrigerate 15 to 30 minutes before serving. (Mrs. Gene Matey, Cedar Rapids, Iowa)

PAGE 143

CREAM SLAW

Cook one can sweetened condensed milk in top of a double boiler for 12 minutes. Cool and add 1½ teaspoons powdered mustard, 2 teaspoons salt and 1 tablespoon Worcestershire sauce. Beat with rotary beater and gradually add ¾ cup vinegar. Beat one minute. Chill. It will be thick. Chill cabbage, onion and carrot mixture. Mix vegetables and dressing thoroughly and let stand in refrigerator at least 1½ hours. Good served the next day. Add caraway seed for a change. (Mrs. James Wilson, Springville, Iowa)

PAGE 144

ORIGINAL TWENTY FOUR HOUR SALAD

2 eggs, beaten
2 tablespoons white vinegar
2 tablespoons pineapple juice
2 tablespoons butter
4 tablespoons sugar

Cook in double boiler until thick. Remove from heat, adding the butter. Cool. Then add:

1 cup whipped cream
2 cups white cherries
2 cups diced pineapple
2 cups diced marshmallows

Chill 24 hours. A banana may be added just before serving.

PAGE 148

DELICIOUS SALAD

1 large package black cherry jello
2 cups very hot water
1 can (2 cups) whole cranberry sauce
1 can (2 cups) undrained crushed pineapple
1 cup celery, cut in chunks
½ cup chopped nuts

Stir black cherry jello and hot water to dissolve completely. Cool. Stir in cranberry sauce and crushed pineapple. Add celery and chopped nuts. Chopped nuts can be saved to sprinkle over top of salad. Chill until mixture sets. Serve on lettuce. (Mrs. Frank Hulen, Quincy, Illinois)

TOMATO JELLO SALAD

Cook one pint of tomatoes together with one slice onion and one stalk celery for five minutes. Strain and add one teaspoon vinegar, one fourth teaspoon salt, a pinch of red pepper and water sufficient to make one pint of liquid. Heat to boiling point and dissolve one package of lemon jello in the mixture. Mold in individual molds and serve on lettuce leaves with salad dressing. (Mrs. Hillus Blaine, Cedar Rapids, Iowa)

PAGE 149

CRAB MEAT SALAD

1 package lemon jello
1½ cups water
3 tablespoons vinegar
½ teaspoon salt
1 cup celery, chopped
1 can crab meat or tuna or chicken
1 tablespoon pimiento
1 teaspoon onion juice
½ cup mayonnaise

Mix jello, water, vinegar and salt. Cool. Mix crab meat celery, pimiento, onion juice and mayonnaise and put into mold. Pour cooled jello over the mixture in the mold. Let set till solid. (Mrs. Rose C. Hamel, Whiting, Indiana)

STRAWBERRY SALAD

2 boxes strawberry jello
2 cups boiling water
1 number 2 can pineapple, juice and all
1 quart frozen strawberries
2 bananas, mashed
Commercial sour cream

Mix jello and boiling water. Add pineapple and juice. Add strawberries. Stir until softened. Add mashed bananas. Put half of mixture in a pan and let set. Add layer of commercial sour cream and other half of jello mixture. Chill until top layer is set. (Jean Chittick, South English, Iowa)

CHEESE SALAD

First drain a one pound, four ounce can of pineapple and add water to the juice to make 3 cups. Bring to a boil. Then add 2 packages lemon jello to the juice mixture. Let this set until you are able to beat it when partially set. Prepare one envelope Dream Whip according to directions and whip into jello mixture. Add pineapple and one and one half cups of finely grated Longhorn cheese. Chill in a large bowl until set. (Mrs. Neal Conradi, Reinbeck, Iowa)

PAGE 153

BLUE CHEESE DRESSING

2 teaspoons olive oil or salad oil
5 or 6 ounces Blue cheese
1 cup mayonnaise
½ cup cocktail or chili sauce

Break up cheese into oil and mash together. Combine with mayonnaise, and cocktail or chili sauce. Refrigerate.

PAGE 161

SWEET AND SOUR DIP

Melt one cup currant jelly in double boiler and add 1/3 cup yellow prepared mustard. Heat meat in the mixture. Keep hot in chafing dish and serve with toothpicks. (Mrs. J. F. Casterline, Tipton, Iowa)

PAGE 165

LOW CALORIE BROILED CHICKEN

2 to 2½ pound broiler fryer
½ teaspoon salt
¼ teaspoon sugar
Paprika
pepper, (optional)

Wash and drain chicken. Place skin side down in broiler pan. Chicken should fill pan without crowding or leaving any pan area exposed. Season surface with blended salt and sugar. Sprinkle with paprika and if desired, pepper. Place pan in broiler about 9 inches from heat, regulating distance from heat so that surface of the chicken just begins to brown after 15 minutes of cooking. Broil slowly for 25 to 30 minutes. Turn skin side up. Baste with pan drippings. Broil an additional 20 minutes, for a total cooking time of 45 to 50 minutes. (Mrs. C. James Stutzman, Belle Plaine, Iowa)

PAGE 167

CHICKEN LOAF

5 pound chicken, cooked
Large loaf of white bread
5 egg yolks
1 quart of milk
1 pint of chicken broth, skimmed off cooked chicken
Salt and pepper
5 egg whites

Bone cooked chicken into medium sized pieces, about one inch. Grind skin. Cut the inside of a large loaf of white bread into small cubes. Beat yolks of 5 eggs, add 1 quart of milk and 1 pint of the chicken broth measured after the fat has been skimmed off. Save some of the broth to make gravy to top each serving. Add salt and pepper. Beat the egg whites and fold them into the above mixture after it has been well blended. Pour into greased baking dish and bake for one hour at 350° (A Cedar Rapids, Iowa listener)

PAGE 169

BAKED TURKEY IN A BROWN PAPER BAG

A few years ago, the Open Line first discovered the art of roasting turkeys in a brown paper bag. From the standpoint of simplicity, it is certainly an improvement over any previous method. Use a heavy brown paper bag, the kind you get as a carryout bag at your food store.

Defrost the turkey in its original wrap. Do not remove the plastic film bag until bird is completely thawed. Remove the neck and giblets. Stuff turkey with your favorite dressing. If you do not stuff turkey, season body and neck cavities with salt or your favorite seasonings. Pre-stuffed turkeys can be used. Brush skin with butter or shortening. (Some prefer not to butter the skin, others do, ifs a matter of personal choice. Buttering the skin produces a crisp parchment like covering for the turkey when its done.) Preheat oven to 325°. Place turkey in brown paper bag with bag seam up. Turkey goes in breast up. Sometimes it is best to tie the legs to the body to prevent puncturing the bag while turkey bakes. Close open end with one or two folds and secure this fold with any type fastener, such as paper clips, skewers, or staples. Place bag with turkey on broiler rack or flat rack on top of shallow pan. Do not use a deep baking pan.

Roast at 325°, allowing 20 to 25 minutes per pound for unstuffed birds and 25 to 30 minutes per pound if turkey is stuffed. Large turkeys should be roasted at a slightly lower temperature and shorter time. Once you have placed the turkey in the oven, do not open the oven door until the roasting time is completed. (Note: If an error is made on the roasting time and your turkey is not done to your likes, simply return the turkey to the oven in the bag as started and roast another 30 minutes to an hour, depending on the need for more baking.) When opening the bag to remove the turkey, beware of escaping steam from the bag. Avoid being in front of the bag opening when fast opening the bag. All fat and juices will accumulate in the bag and may he saved to make gravy or served with dressing.

PAGE 172

LIVER AND BACON TREAT

1½ pounds beef liver
1 medium onion
8 slices bacon
1 cup milk
½ cup catsup
1/3 to 1 teaspoon powdered sage
2 teaspoons salt
½ teaspoon pepper
2 shredded wheat biscuits, crumbled
¾ cup cornmeal
3 well beaten eggs

Scald and drain the liver. Put through food chopper along with the onion and just four slices of the bacon. Combine with remaining ingredients. Put 2 slices of bacon in bread pan, pack in liver loaf mixture, and top with the last two slices of bacon. Bake at 350° for 1 hour and 15 minutes. Good cold and sliced, too. (Mrs. K. P. Crump)

PAGE 173

LIVER WITH RICE

1 cup chopped cooked liver
3 tablespoons melted butter
½ cup rice
2 cups canned tomatoes
1 cup boiling water
1 onion, chopped
Salt and pepper

Cook rice 5 minutes in boiling water. Drain. Rinse with cold water. Brown onion in butter. Remove onion. Brown liver. Place onion in a casserole. Add liver. Cover with rice, add tomatoes and boiling water. Season to taste. Bake in a moderate oven 400° until rice is tender.

SOUTH OF THE BORDER LIVER

1½ pound liver, sliced ½ inch thick
2 tablespoons baron drippings
2 medium onions, sliced
2 cups tomatoes
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon chili powder
¼ teaspoon curry powder

Brown liver in bacon grease. Remove and cut into strips. Sauté onions and add liver and other ingredients. Cover, simmer 10  minutes. Uncover and cook until sauce is thick. Serves 6.  (Mrs. E.W. Gerhardt, Cedar Rapids, Iowa)

PAGE 177

PICKLED BEEF HEART AND/OR TONGUE

Beef (or pork) heart or tongue
1 large onion, chopped
½ teaspoon salt
Water to half cover meat
2 cups vinegar
1 cup broth from meat

Make dumplings out of 2 cups sifted flour, 1 teaspoon cream of tartar and 1/3 teaspoon soda. Cut 1/3 stick margarine into dry ingredients. Break a large egg or 4 egg yolks into a cup and fill rest of cup with milk. Stir into dumpling mixture along with reserved hamburger mixture. Drop by tablespoons into simmering sauce. Cover and cook for 10 minutes until puffy and done.

PAGE 181

HAMBURGER ROLL UP

1 pound hamburger
½ cup minced onions
½ cup minced green pepper
1 tube prepared biscuit dough
Velveeta cheese
Milk

Brown hamburger with minced onions and green pepper. Roll out biscuit dough to about 9 by 12 inches. Put hamburger mixture on dough and roll up. Slice roll into 1½ inch rolls and bake for 20 minutes at 400°. Serve with cheese sauce made by cubing Velveeta cheese and melting in milk over a double boiler to desired thickness. (Mrs. C. Thomas Wiltshire, Solon, Iowa)

PAGE 182

APPLESAUCE MEATBALLS

1 pound hamburger
1 egg, slightly beaten
¼ cup applesauce
½ cup crushed cornflakes
½ cup chopped onions
¾ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic salt

Form into small balls and place in cake pan. Pour over the meatballs one 8 ounce can tomato sauce. Bake for 1 hour at 350°. (Mrs. Walter Wittmer, Cedar Rapids, Iowa)

BARBEQUED MEATBALLS WITH BEANS

1 pound ground beef
1 egg
½ cup fine dry bread crumbs
2/3 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1 can Boston style beans with molasses
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
¾ cup chopped onion

Mix beef with egg, crumbs, milk, salt and pepper. Shape mixture into 12 balls. Brown on all sides in hot fat. Place beans in greased casserole and top with meatballs, pushing balls into the beans. Mix remaining ingredients and pour over balls and beans. Cover and bake in a 350° oven for 20 minutes. Then uncover and bake 20 minutes longer. (Mrs. Wilford Conner, Sigourney, Iowa)

PAGE 183

MEATBALLS AND SPECIAL SAUCE

1 pound ground beef
1 cup fine bread crumbs
½ cup grated Romano cheese
2 cloves garlic, chopped
1½ teaspoons parsley flakes
1½ teaspoons salt
5 eggs

Form into 30 meatballs and brown in olive oil then cook in sauce for two hours. Ingredients for the sauce below.

2 cloves garlic
1 cup onion
Olive oil
2 cans tomato paste
5 cups hot water
1 teaspoon salt
1 teaspoon oregano
1 teaspoon sugar
½ teaspoon pepper

Brown garlic and onions in olive oil. Add remaining ingredients and simmer for two hours before adding meatballs (cooking two hours more).

HAMBURGER AND SPAGHETTI QUICKIE
Here's one from yours truly.

Brown one pound ground beef with onions and green pepper. Pour off fat and stir in one can of canned cooked spaghetti, heating through to serve.

PAGE 188

CHIPPED BEEF MACARONI CASSEROLE

1 package chipped beef, cut in small pieces
1 can mushroom soup
1 cup milk
1 cup uncooked macaroni
2 hard boiled eggs, diced
½ cup grated cheese
¼ teaspoon salt or more
Dash of pepper

Mix all in casserole except cheese and put in refrigerator to stand overnight. Place grated cheese over top and bake at 350° for 30 1 minutes. (Alma Wagner, Sigourney, Iowa)

PAGE 189

MUSHROOM CASSEROLE

8 ounce package spaghetti, cooked
2 cans mushrooms, undrained
2 cans tomato sauce
1 cup cubed ham (optional)
¼ pound cheese, cubed

Melt cheese in sauce. Combine all ingredients. Bake in covered casserole about 30 minutes at 350°. (Tama, Iowa listener)

LIVER AND SAUSAGE CASSEROLE

1 pound pork sausage
1 pound liver
1 teaspoon salt
¼ teaspoon pepper
1 onion, chopped
2 tablespoons flour for thickening
1 cup water

Brown pork sausage. Place in a baking dish. Fry onion until golden. Add to sausage. Cut liver in cubes. Dust with flour and brown in fat. Add to other ingredients and stir to distribute. Pour off all but 2 tablespoons of fat. Blend in flour and add water. Cook until thickened and pour over the meat. Cover and bake for 30 minutes at 350°. (Mrs. John Bakker, Stewartville, Minnesota)

BACON-MACARONI-CHEESE CASSEROLE

8 ounce package elbow macaroni
1 can evaporated milk (large)
½ cup water
4 can cream of mushroom soup, undiluted
½ pound cheese, cubed
1 teaspoon prepared mustard
½ pound bacon

Cook macaroni according to package directions. Drain. Combine milk, water, soup, cheese, and mustard in a saucepan. Cook over low heat, stirring constantly, until cheese melts. Cook bacon until crisp and then drain and crumble. Combine macaroni, bacon and cheese sauce and put in a buttered casserole. Bake for 25 to 30 minutes at 350°. (Mrs. Ray Smith, Kalona, Iowa)

PAGE 192

SALMON BISCUIT ROLL WITH PARSLEY SAUCE

2 cups biscuit mix
2/3 cup milk or light cream
1 large can salmon
1 egg
2 tablespoons minced onion
1 tablespoon minced parsley
1/3 cup chopped dill pickle

Stir the biscuit mix and milk together. Knead gently on prepared pastry cloth about 12 times. Roll out to make a 15 by 10 inch rectangle. Mix beaten egg slightly, add onion, parsley and pickle. Drain salmon, reserving liquid for parsley sauce. Add salmon to egg mixture, flaking and mixing with a fork. Spread salmon mixture over ½ of the long side of the biscuit dough. Fold short ends over salmon mixture and roll tip the long way. Place seam side down in a "U" shape on a greased cookie sheet. Cut 12 gashes in roll, but not all the way through. Bake in a moderate oven (375°) for 30 minutes. Serve with parsley sauce made by adding enough milk to reserved salmon liquid to measure 1½ cups and making a white sauce with 2 tablespoons of butter and 2 tablespoons flour. Add ¼ teaspoon salt, 1/8 teaspoon pepper and 2 or 3 tablespoons minced parsley. (Gloriene Howard, Cedar Rapids, Iowa)

PAGE 193

MUSHROOM SALMON LOAF

2 cups salmon, flaked
1½ cups dry bread crumbs
½ cup minced green pepper
2 eggs, slightly beaten
1¼ cups cream of mushroom soup

Combine all ingredients, mix lightly. Pack in greased loaf pan and bake for one hour at 350°. Serve with egg sauce as follows:

1/3 cup butter
½ teaspoon salt
3 tablespoons flour
1½ cups boiling water
1/8 teaspoon pepper
2 hard cooked eggs

Melt half of the butter, add flour and seasonings. Gradually add boiling water and cook 5 minutes. Then add the rest of the butter and the eggs, cut into small pieces and blend well. Serve hot. Use on any baked fish, as well. (Cedar Rapids, Iowa listener)

PAGE 196

PORK CHOP SKILLET DELIGHT

¾ to 1 teaspoon sage
½ teaspoon salt
Dash pepper
Six ¾ inch loin pork chops
2 tablespoons fat
2 medium onions, sliced
1 can condensed consommé
1 cup sour cream
3 tablespoons enriched flour
2 tablespoons chopped parsley

Combine sage, salt and pepper and rub chops with mixture. Brown lightly in hot fat. Drain off excess fat. Add onion and consommé. Cover and simmer 30 minutes or till done. Combine sour cream and flour, pour over chops and simmer uncovered 8 to 10 minutes longer. Before serving, sprinkle with parsley. (Mrs. John F. Foley, Rock Island, Illinois)

PORK CHOPS AND RICE

6 pork chops
2 tablespoons lard
1½ teaspoons salt
¼ teaspoon pepper
1 cup uncooked rice
3½ cups chicken bouillon
½ cup diced green pepper
½ cup diced onion
½ teaspoon thyme

Brown chops. Remove chops from skillet and season with salt and pepper. To drippings, add rice and cook until brown, stirring constantly. Add remaining ingredients. Pour this into a three quart casserole. Place chops on top. Cover and bake at 350° for 1 hour. If chops are real fat, you may want to remove some of the drippings before adding rice. (Mrs. L. M. Whisler, Washington, Iowa)

PAGE 197

DIFFERENT PORK CHOPS

Trim fat off each pork chop. Place in baking pan. Top each chop with lemon slice and onion slice. Sprinkle chops with brown sugar (about 2 tablespoons for each). Pour a tablespoon catsup over each chop. Bake for 2½ hours at 350°, then cover and bake 30 minutes longer, checking chops to prevent burning.

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