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

PAGE 201

ITALIAN BEEF

1 rump roast
3 to 5 garlic buds
Monosodium glutamate
Salt
Fresh parsley

Apply monosodium glutamate (Accent or Tone's MSG) heavily, salt lightly, and stick garlic buds in top of roast. Pile as much fresh parsley as possible on top of roast. Bake covered at 225° until done. Can be served any way, but best sliced and served as Italian Beef sandwiches.

PAGE 208

STUFFING FOR DUCK

3 cups dry bread crumbs, toasted
½ cup hot water
2 tablespoons grated orange peel
2/3 cup diced oranges
2 cups diced celery
1 beaten egg
¼ cup melted butter or margarine
½ teaspoon salt
Dash of pepper
Poultry seasoning to taste

Soften bread crumbs in water for 15 minutes. Add remaining ingredients. Toss lightly. Do not overstuff duck. This will stuff a five pounder.

PAGE 212

BAKED POTATO SALAD

3 tablespoons margarine
3 tablespoons flour
1 teaspoon salt
¾ teaspoon dry mustard
¼ teaspoon pepper
1½ cups milk
6 potatoes, cooked and cubed
¾ cup Miracle Whip mayonnaise
1 #303 size can green beans
1 onion, chopped
1 pound weiners, cut in one inch pieces

Make a white sauce of first six ingredients and add mayonnaise. Stir until smooth. Put the remaining ingredients in a large (2½ to 3 quart) casserole and add white sauce. Put a couple of weiners on top for decoration and bake at 350° for 45 minutes. Serves 12. (Mamye English, Anamosa, Iowa)

PAGE 213

EASY ESCALLOPED POTATOES

Pare and slice potatoes into a buttered casserole, allowing one medium potato per person. Then use equal amounts of cream and water to just barely cover the potatoes. (If you do not have cream, substitute milk and butter for the cream and water mixture). Do not use flour. Bake in a 400° oven until potatoes are a light brown on top. Remove from the oven, sprinkle with salt to taste and use a fork to move the potatoes around. Place in oven at 350° and bake until nice and brown on top. (Central City listener)

ESCALLOPED POTATOES

3 tablespoons butter or margarine
2 tablespoons flour
2 teaspoons salt
3 cups milk
5 cups sliced potatoes

Make a white sauce of the butter or margarine, flour, salt and milk. When it thickens, add potatoes and simmer in the white sauce for seven minutes. Bake at 375° for 45 minutes or at 350° for an hour or more. (Mrs. Clarence Krueger, Cresco, Iowa)

PAGE 214

FRY PAN ESCALLOPED POTATOES

4½ cups peeled white potatoes, thinly sliced
1 cup peeled onion, thinly sliced
3 tablespoons butter or margarine
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1/3 cup fine, dry bread crumbs, (optional)
2 tablespoons melted butter, (optional)
Paprika, (optional)

Prepare potatoes and onions. Melt the 3 tablespoons butter in pan. Blend in flour, salt and pepper. Then add milk gradually. Cook, stirring until thickened. Remove sauce from pan, if using pan to bake potatoes in. Alternate layers of potatoes and onions, sprinkling lightly with additional salt and pepper. Pour sauce over potatoes. Blend crumbs with melted butter and sprinkle over top. Sprinkle with paprika. In electric fry pan, bake covered at about 240° about 45 minutes, or until potatoes are tender. In a casserole, put them in the oven at 350° and start checking them in about an hour. (Mrs. Dennis McTaggart, Elkader, Iowa)

CREAMY ESCALLOPED POTATOES

Prepare five cups sliced raw potatoes. Combine 1 can cream of chicken soup with ½ cup milk and 1 medium onion, chopped fine. In a buttered two quart casserole, arrange alternate layers of potatoes and soup. Cover. Bake at 375° for one hour. Uncover. Bake an additional 15 minutes. (Mrs. Lloyd Hein, Tipton, Iowa)

PAGE 215

SWEET POTATO CASSEROLE

3 tablespoons butter or margarine
¾ teaspoon salt
3 cups cooked mashed sweet potatoes
¼ cup orange juice
9 ounce can crushed pineapple, drained (about 1 cup)
1 tablespoon butter or margarine
6 marshmallows, cut in halves

Add the 3 tablespoons butter or margarine, salt, and orange juice to sweet potatoes and beat until light. Fold in pineapple. Spoon potato mixture into a one quart casserole. Dot with the 1 tablespoon butter and put marshmallows on top. Bake at 350° until marshmallows are puffed and brown. Serves 6. (Dena Schraeder, University Park, Iowa)

PAGE 216

GLAZED SWEET POTATOES

6 medium size sweet potatoes
3 tablespoons butter
6 tablespoons brown sugar
2/3 cup water
1 teaspoon salt

Pare potatoes and slice lengthwise in ½ inch slices. Place the rest of the ingredients in a skillet and add the potatoes. Cover and let simmer. If necessary, add more water while cooking to keep from burning. Cook until potatoes are soft and syrup is thick. (Mrs. C. L. Wescott, Marion, Iowa)

PAGE 217

BOSTON BAKED BEANS

4 cups navy beans
½ pound salt pork
¾ cup molasses
3 teaspoons salt
1½ teaspoons dry mustard
3 tablespoons sugar, if you like it a little sweeter

Wash beans thoroughly, and add enough water to cover and soak overnight. Next morning, drain, and again add enough water to cover and boil for 5 minutes. Drain. Cut salt pork in cubes and mix with molasses, salt, mustard, catsup, and sugar, if used. Add to beans and add enough hot water to cover. Bake at 250° for 6 to 7 hours. May have to add a little hot water from time to time as they bake. During the last hour of baking, remove the lid to let the beans brown on top. (Mrs. Arthur J. Kent, Readlyn, Iowa)

ZIPPY FIRESIDE BEANS

2 one pound cans pork and beans
½ cup Karo Blue label Syrup
1 tablespoon grated onion
1 teaspoon ginger
½ pound bacon, diced

Mix beans, Karo syrup, union and ginger in a two quart casserole. Arrange, slices of bacon on top. Bake in a 400° oven about 1 hour, basting bacon 3 or 4 times to glaze. (Mrs. Ray Hanson, West Branch, Iowa)

PAGE 218

LIMA BEAN LOAF

2 cups cooked dried lima beans
2 tablespoons minced onion
2 tablespoons tomato catsup
3 tablespoons melted butter
1 egg, well beaten
1 scant teaspoon salt
¼ teaspoon pepper
1 cup soft bread crumbs

Blend ingredients thoroughly. Press into a buttered loaf pan. Bake in a moderate oven about 25 minutes. Serve with crisp bacon and cole slaw and sliced or baked tomatoes. (Loretta Brewster, Spragueville, Iowa)

FRENCH STYLE GREEN BEANS WITH MUSHROOMS

1 can French Style green beans
1 tablespoon minted onion
Salad oil or butter
1 can mushrooms, drained
¼ cup cream or half and half
Salt and pepper

Sauté the onion in oil on low flame, until a light golden color. Add mushrooms. Heat through thoroughly. Put this over the green beans that have been heated and drained. Just before serving, pour on the cream or half and half and salt and pepper to taste. Do not beat after putting on the cream, but serve immediately. (Mrs. Henchal, Marshalltown, Iowa)

PAGE 221

ESCALLOPED CORN

2 eggs
2/3 cup milk
16 soda crackers
1 can cream corn
1 tablespoon sugar
4 slices English cheese
3 tablespoons melted butter

Beat eggs and add milk and soak crushed crackers in this mixture. Add corn, sugar, salt and pepper. Cut cheese in chunks and mix with corn. Pour into greased casserole. Top with toasted bread chunks (like Pepperidge Farm makes) and melted butter. Bake 45 minutes at 350°.

CORN CASSEROLE

1 can whole kernel corn
1/3 cup celery, diced
¼ cup onions, diced
1 cup cracker crumbs
¾ cup cheese, grated
1 teaspoon salt
2 tablespoons butter
¼ teaspoon paprika
1 cup milk

Mix ingredients. Bake in greased casserole at 350° for 50 minutes. Serves 6.

PAGE 222

CORN PUDDING

1 can cream style yellow corn
3 eggs, yolks and whites beaten separately
½ cup milk
2 tablespoons flour
4 tablespoons melted butter
Salt and pepper

Put corn in mixing bowl. Add salt and pepper. Add melted butter. Add milk. Add beaten egg yolks, blending well with each addition. Then fold in the beaten egg whites and mix well. Bake in greased shallow pan set in another pan of hot water, To fancy it up, you may add finely cut pimiento or green pepper. (Cedar Rapids, Iowa listener)

GOLDEN ESCALLOPED CARROTS

10 medium carrots, diced or sliced and cooked until barely done
2 eggs, beaten
1 large onion, diced
1 tablespoon sugar
¾ teaspoon salt
1 cup cracker crumbs
¼ cup butter or margarine
1 cup milk

Combine first five ingredients into a buttered casserole, pouring milk over mixture. Top with crumbs and butter. Bake at 325° for 30 minutes. (Mrs. Floyd E. Howrey, Rockwell City, Iowa)

PAGE 223

DILLED CARROTS

Scrape medium sized carrots and cut crosswise into ½ inch slices. Cook in boiling water until just tender and drain. Cover with liquid from dill pickle jar and let stand overnight. Serve as a relish.

BAKED SUPREME CARROTS

Shred carrots to make 3 cups, add salt to taste and cook in smallest amount of water possible for 5 to 7 minutes. While carrots are cooking, melt 2 tablespoons butter and add 2 tablespoons flour, 1 cup milk and ¾ cup grated cheese. Put carrots in casserole with ¼ cup chopped green pepper and ¼ cup chopped onions. Pour sauce over vegetables and top with buttered crumbs. Bake 45 minutes in a 350° oven.

CARROT RING

¾ cup shortening
½ cup brown sugar
1 egg
2 cups carrots, grated
2 tablespoons orange juice
1½ cups flour
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves

Cream sugar and shortening. Add egg and beat well. Add remaining ingredients. Blend thoroughly. Pour into medium ring mold. Refrigerate 6 hours or overnight. Remove 30 minutes before baking. Bake at 350° for 1 hour. Turn out on serving tray and fill center with green peas.

PAGE 224

DUTCH CARROTS

Cut three slices bacon into small pieces and cook until crisp. Remove bacon, cook ½ cup onion in drippings until clear, and add 4 cups carrots. Heat and season with salt and pepper.

CARROTS WITH ORANGE SAUCE

¼ cup sugar
¼ cup cornstarch
¼ teaspoon salt
1 cup boiling water
1 cup orange juice
2 tablespoons lemon juice
¼ cup margarine
3 to 4 cups cooked carrots

In a saucepan, combine sugar, cornstarch and salt. Mix well. Stir in boiling water gradually, stirring constantly to keep smooth. Cook over low heat, stirring until clear and thickened. Remove from heat. Add fruit juices and margarine, stirring smooth. Set over hot water while carrots cook. Fold in cooked carrots. Cover and keep hot 10 to 15 minutes before serving.

PAGE 226

EGGPLANT ALA GRATIN

1 large eggplant
1 cup grated cheese
1 teaspoon salt
1/8 teaspoon pepper
Few grains cayenne pepper
2 tablespoons butter or shortening

Pare eggplant and cut in slices. Cook in boiling salt water until tender. Drain well and mash. Put a layer in a greased baking dish, sprinkle with cheese, salt and pepper and cayenne and dot with small bits of butter or Crisco shortening. Repeat this process until all the ingredients are used, having a layer of cheese on top. Bake in a hot (400°) oven for 20 minutes or until cheese is brown. (Mrs. Rose C. Hamel, Whiting, Ind.)

PAGE 227

TOMATO CASSEROLE

3 cups cooked or canned tomatoes
5 tablespoons minute tapioca
1 tablespoon sugar
2 tablespoons butter
2 tablespoons instant minced onions
½ teaspoon paprika
1 cup grated cheddar cheese
¾ cup stuffed olives
1 cup dried bread crumbs
4 tablespoons butter

Melt 4 tablespoons butter in heavy pan. Add minced onion, tomatoes, tapioca and seasonings. Cook five minutes on low fire, stirring constantly. Butter round casserole. Put in a layer of toasted bread crumbs, layer of tomato, grated cheese and olives. Repeat layers finishing with buttered crumbs. Bake at 350° for 40 minutes.

PAGE 228

CASHEW PEAS

Make a white sauce of 2 tablespoons flour, 2 tablespoons butter and 1 cup milk, Add about 1 cup cubed cheese. Add a can of peas, ¼ cup chopped pimiento and a small can of mushroom pieces. Heat Just before serving, add 1/3 cup chopped cashews.

FRENCH PEAS

4 tablespoons butter
2 tablespoons Instant Minced Onion
2 packages frozen peas
½ small head of lettuce, shredded
½ cup bouillon
1 tablespoon butter

Melt butter in the bottom of a sauce pan. Add minced onion, peas, shredded lettuce and bouillon (1 bouillon cube dissolved in ½ cup boiling water). Cover the pan closely and simmer on a low flame for 10 to 15 minutes or until peas are tender. Add another tablespoon butter and serve. If the pan becomes dry before the peas are tender, add a little more bouillon. (Mrs. Peter Funcke, Cedar Rapids, Iowa)

FRIED GREEN TOMATOES, BACON AND GRAVY

4 medium size green tomatoes
1/3 cup flour
Salt and pepper to taste
4 slices of bacon
1½ cups milk
1/3 cup flour

Wash tomatoes. Do not peel, but slice in ½ inch slices. Mix flour, salt and pepper together. Fry bacon till crisp and remove from pan. Dip the tomatoes in flour and seasonings and fry till light. Brown on both sides. Take out of pan and add the last 1/3 cup flour and stir until blended and add milk and cook until thick. Add more salt and pepper if desired. Serve with mashed potatoes. (Mrs. Harvey Miller, Dubuque, Iowa)

PAGE 229

MOCK OYSTERS (SALSIFY)

To two cups mashed cooked salsify, add 1 egg, beaten with ½ teaspoon salt, dash of paprika and 1 tablespoon melted butter. Shape into small patties, roll in fine dry crumbs or cornmeal and sauté slowly in butter about 10 minutes or until well browned. Or they can be, fried in hot deep fat (380°) about two minutes. Approximate yield, 6 portions or 12 small patties. (Gail Kost, Martelle, Iowa)

PAGE 231

FRIED RICE

1 1/3 cups precooked rice
2 tablespoons salad oil
1 six ounce can mushrooms
¼ cup chopped green onions
3 tablespoons soy sauce
8 slices bacon, cooked and crumbled
1 beaten egg

Prepare rice. Heat salad oil and add rice, mushrooms, onions and soy sauce. Fry slowly for ½ hour, stirring occasionally. Add bacon and egg and stir well. Continue cooking about 10 minutes. Serve as a main dish or with fowl. (Mrs. George Rieken, Monticello, Iowa)

PAGE 236

DELICIOUSLY DIFFERENT APPLE PIE

¾ cup sugar
2 level tablespoons flour
1 cup sour cream
1 egg, well beaten
½ teaspoon vanilla flavoring
1/8 teaspoon salt
2 cups raw apples, finely chopped
1/3 cup chopped black walnuts, or other nutmeats
¼ teaspoon black walnut flavoring, or other flavoring
1 unbaked 9 inch pie shell

Combine sugar and flour. Add sour cream and well beaten egg, vanilla, and salt. Add chopped apples, nuts and black walnut flavoring Pour into unbaked pie shell and bake in preheated oven 450° for 15 minutes. Remove from oven, put on topping and return to oven at reduced heat, 325° and bake 20 minutes more. To make the topping, combine 1/3 cup sugar, 1 teaspoon apple pie spice and ¼ cup butter. (Mrs. Marie Simanek, Walker, Iowa)

PAGE 237

FRENCH APPLE PIE

2 cups flour
½ teaspoon salt
¾ cup shortening
2 egg yolks, slightly beaten
1 tablespoon lemon juice
1 tablespoon water

Cut shortening into sifted flour and salt. Mix egg yolks with lemon juice and water, add to first mixture, cutting into a soft ball. Roll 1/8 inch thick and line 9 inch pie pan.

8 large apples
1 cup sugar
½ teaspoon salt
3 tablespoons flour
¼ teaspoon cinnamon
¾ cup raisins
½ teaspoon nutmeg

Peel and cut apples very thin. Combine and sift over apples and raisins the cinnamon, nutmeg, flour and salt. Place apples and raisins in pie shell. Bake in a 475° oven for 10 minutes than 350° for 50 minutes. Frost when cool with a mixture of 1 cup sugar 1 tablespoon melted butter, 1½ tablespoons cream and ½ teaspoon vanilla. (Mrs. James Seeley, Northwood, Iowa)

PAGE 238

FROSTED APPLE PIE

Pastry for 2 crust pie
¾ cup sugar
2 tablespoons flour
1/8 teaspoon salt
½ teaspoon cinnamon
6 cups peeled sliced tart apples
2 tablespoons orange juice
3 tablespoons butter or margarine

Divide pastry in two parts. Roll out half to line a 9-inch pie pan. Combine sugar, flour, salt and cinnamon. Mix with apples. Place mixture in the pastry lined pan. Sprinkle with orange juice. Dot with butter. Cover with top crust. Seal edges. Bake at 400° for 15 minutes, then at 350° for 40 minutes longer. Frost with a mixture of 1 cup sugar, 3 tablespoons strained orange juice and 1 teaspoon grated orange peel. Spread over hot pie. (Pauline Brewer, Martelle, Iowa)

ICE CREAM CHOCOLATE PIE

Blend a pint of ice cream, ¼ teaspoon unflavored gelatin and 1 cup milk. Do not whip. Add 1 package instant chocolate pudding. Stir in well. Chill in graham cracker pie crust for one hour or it may be frozen.

PAGE 240

$500 PRIZE CHERRY PIE

1 can unsweetened cherries
1 cup white sugar
6 level teaspoons cornstarch
2/3 cup cherry juice
Pinch of salt
1 or 2 teaspoons butter
½ teaspoon almond flavoring (optional)

Heat cherry juice, cornstarch and sugar. Stir until completely dissolved. Pour juice mixture over cherries in an unbaked pie shell. Bake at 425° for 10 minutes, then 350° for 20 minutes. (Mrs. Leona Coffman, Waverly, Iowa)

PAGE 241

CHERRY BERRY PIE

1 #2 can pie cherries
10 ounce package frozen strawberries
1 cup sugar
¼ teaspoon salt
2 tablespoons cornstarch
2 tablespoons tapioca
1 tablespoon lemon juice

Drain cherries and thawed strawberries, reserving juices. Combine sugar, salt, tapioca and cornstarch. Stir well and blend in berry juices. Cook stirring constantly until thick and clear, about 5 to 8 minutes. Remove from heat, add the drained berries and cherries and lemon juice. Pour into unbaked crust. Place top crust and bake for 25 to 30 minutes at 425°. Makes a 9 inch pie. (Mrs. Charles Fetter, Chelsea, Iowa)

PAGE 244

EGG CUSTARD PIE

3 cups milk, scalded
½ cup sugar
4 eggs, slightly beaten
¼ teaspoon salt
½ teaspoon vanilla
Nutmeg as desired, grated whole nutmeg is best

Mix eggs, sugar, salt, vanilla and nutmeg. Add scalded milk while still warm. Pour into fresh 9 inch unbaked pie shell. Do not fill pie shell completely. Build up sides of pie dough by pinching edges and finish pouring in custard in the oven. Bake at 425° for 10 minutes, then 350° for 15 minutes. Test for doneness (jelly consistency) by shaking. Remove from oven. Overbaking causes watery custard. Some of the best egg custard pies are removed from oven just before done as the heat retained in the hot pie will finish setting the custard.

VANILLA PIE

Boil 1 cup sugar, 1 cup corn syrup, 1 tablespoon flour, 1 egg, 2½ cups water and 1 teaspoon vanilla together for one minute and then cool. Divide syrup into unbaked pie shells and top with a crumb mixture of 1 cup sugar, 2 cups flour, ½ cup butter or margarine, 1 teaspoon soda and 1 teaspoon cream of tartar. Bake at 400° for 10 minutes, then reduce heat to 350° and bake
another 30 minutes

PAGE 249

GREEN TOMATO MINCE MEAT PIE

3½ cups sliced green tomatoes
¼ cup seedless raisins
1½ teaspoons grated lemon rind
9 tablespoons lemon juice
1 tablespoon cider vinegar
½ teaspoon salt
1 1/3 to 1½ cups sugar
3 tablespoons floor
½ teaspoon cinnamon
1/8 teaspoon ginger

Line pan with pastry. Combine ingredients in large bowl. Sprinkle one tablespoon dry bread crumbs over mixture. Dot with 1 tablespoon margarine or butter. Mix all ingredients and pour into crust Bake for 15 minutes at 425°, then reduce heat to 325° and bake another 45 minutes.

PAGE 251

NEVER-FAIL PIE CRUST

3 cups flour
1 1/3 cups shortening
1 tablespoon salt
1 egg
1 tablespoon vinegar
5 tablespoons cold water

Beat salt, egg, vinegar and cold water together and mix with flour and shortening. This will make more than one crust, but whats left may be saved and used later. Keep tightly covered and refrigerated.

PAGE 252

ANOTHER NEVER FAIL PIE CRUST

2 cups sifted flour
2 teaspoons salt
¼ cup cold water
¾ cup shortening

Sift flour and salt. Take out 1/3 cup of flour and mix with cold water to form a paste. Cut shortening into remaining flour. Then add flour paste to shortening and flour mixture and mix with fork until dough comes together. Will make enough crust for a two crust pie.

PAGE 253

OPEN LINE FAVORITE MERINGUE

Moisten one tablespoon cornstarch with one or two tablespoons water. Stir in one half cup of boiling water. Cook until thick and clear. Set aside and allow to cool. Beat three egg whites with a pinch of salt and six tablespoons sugar. Beat till peaks are firm. Beat in cornstarch with beater. Brown at 350° for fifteen to twenty minutes.

PAGE 259

COFFEE CAKE

2 cups flour
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon soda
1 teaspoon baking powder
1 cup sugar
½ cup brown sugar
2/3 cup shortening
2 eggs
1 cup buttermilk

Sift first five ingredients together and set aside. Cream sugar, brown sugar and shortening. Add eggs. Beat well. Add sifted dry ingredients with buttermilk. Pour into greased 9 by 12 inch pan and sprinkle with topping.

½ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup pecan meats
½ cup chopped dates (optional)

Bake at 350° for 35 minutes. Can be mixed up the night before and left in the refrigerator overnight. Topping can also be added the night before.

PAGE 261

OVERNIGHT BREAD OR ROLLS

1 teaspoon dry yeast
3 cups warm water
1 cup sugar
2 eggs
½ cup lard
1 tablespoon salt
8 cups flour (sometimes a little more)

Begin to stir up at 5 p.m. Punch down every hour until 10 pm. Then at 10 p.m. shape in bread or rolls or sweet rolls. Cover, let rise at room temperature, right on your work bench, overnight. Next morning, bake at 350° to 375° degrees for 20 to 25 minutes for rolls. (Mrs. Fred Barenz, Riceville, Iowa)

PAGE 266

HERB BREAD

1 pint water
3 teaspoons salt
1 cup sorghum
1/3 cup butter
1 cake yeast
5½ cups Old Doc rye flour or 4 cups regular rye and 1½ cups white flour
1 teaspoon fennel seed
1 teaspoon caraway seed
1 teaspoon anise seed

Dissolve yeast in part of the water which is used lukewarm. Add salt, sorghum and butter to remaining water and then mix the two together. Add fennel seed, caraway seed and anise seed to water mixture also before working in the flour. Mix in the usual way for bread dough. Let rise in warm place, work down and knead well and let rise again then make into loaf and let rise. Before baking, spread with egg yolk in a little water. Bake at 350° for about an hour and the last 15 minutes, remove from pan, set on rack and finish baking. (An Iowa City, Iowa listener)

PAGE 267

SALT RISING BREAD

Pare and slice 3 medium sized potatoes. Add 3 tablespoons cornmeal, 1 teaspoon sugar, 1 teaspoon salt and 4 cups boiling water. Wrap bowl in a heavy cloth. Cover and allow to stand in a warm place.

PAGE 270

SOUTHERN GAL BISCUITS

2 cups sifted flour
4 teaspoons baking powder
½ teaspoon cream of tartar
½ teaspoon salt
2 tablespoons sugar
½ cup shortening
1 egg, unbeaten
2/3 cup milk

Sift flour, baking powder, salt and sugar and cream of tartar into a bowl. Add the shortening to the flow mixture and blend to a cornmeal consistency. Pour milk into flour mixture slowly. Add the egg, stir to a stiff dough. Knead 5 times. Roll to ½-inch thickness. Cut with cutter. Bake 10 to 15 minutes at 450°. (Mrs. G. J. Heck, Postville, Iowa)

GOLD NUGGET BISCUITS

2/3 cup yellow cornmeal
2/3 cup milk
2/3 cup sifted all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
3 tablespoons sugar
¼ cup shortening

Combine cornmeal and milk. Let stand about 10 minutes. Sift together the flour, baking powder, salt and sugar. Cut shortening into flour mixture until it resembles fine crumbs. Add cornmeal mixture and blend until all ingredients are moistened. Mixture may seem too dry at first, but it will go together. Drop by tablespoons onto greased cooled sheet. Bake in oven preheated to 450° about 10 minutes or until done. Makes 15 to 18 biscuits.

PAGE 271

ALA DELUXE PANCAKES

2 eggs, separated
1 cup sweet milk (half must be sweet cream)
1 cup cake flour
A little salt
1 rounding teaspoon baking powder

Sift flour before measuring and add beaten egg whites last. (Mrs. Christina Boland, Fairfax, Iowa)

PAGE 278

ANOTHER GOOD WAFFLE

1½ cups all purpose flour
1 tablespoon baking powder
2 eggs, separated
½ cup vegetable oil or melted shortening
2 tablespoons sugar
¼ teaspoon salt
1½ cups milk

Heat waffle iron. Sift flour, sugar, baking powder and salt into bowl. Beat egg whites to form soft peaks. Beat yolks and add milk and oil, then beat to blend. Make well in flour mixture and beat until smooth, then fold in beaten whites. When waffle iron is hot enough, pour batter into center of griddle and cook, following manufacturer's directions. Do not raise cover until waffle stops steaming. When done, loosen waffle with fork and serve hot.

PAGE 279

SCRAMBLED EGG SPECIAL

6 eggs
1 cup shredded cheddar cheese
½ package chipped beef
Salt and pepper to taste

Mix eggs and cook in fry pan in 2 tablespoons butter or bacon drippings. As eggs are cooking, sprinkle cheese on top and stir in, adding the beef last. Stir constantly. Season to taste, remembering the beef itself adds quite a bit of salt. Serve with sliced tomatoes and hash browns.

VEGETABLE SOUP

Soup is an extra special favorite of my family. Usually it is a dividend from a chicken meal or ham, but sometimes I purchase a soup bone just for that big pot of homemade soup.
Cook a soup bone in a large pot of water, salt and peppered to taste, the day before. Cool. Remove meat from bone and refrigerate with the broth. The next day, remove the fat that has collected on top of the broth. Heat broth and add:

1 cup cut up celery
1 cup diced onion
1 can tomatoes, cut up
1 cup sliced carrot
1 cup cut up cabbage

Cook slowly and check to see how vegetables are cooking. When carrots and celery seem about half cooked add 1 cup diced potatoes and 1 package of frozen mixed vegetables. Taste before adding salt and pepper. Vegetables may be added or subtracted according to family likes or dislikes.

CHILI

1 pound ground beef
2 cans tomatoes, cut up
4 cans water
2 medium size onions, diced
2 cans red beans
1 to 2 tablespoons chili powder

Brown ground beef, breaking it up as it browns. Put in a large pot and add remaining ingredients. Cook slowly the better part of a day. The longer it stands the better it gets. Taste for needed salt and pepper.

PAGE 280

OUTDOOR CHICKEN

We love to cook and eat outdoors. These are two of our favorites. Prepare your charcoal fire for three hours before serving time. Let the coals burn for ½ hour before putting on your chicken. Use two chickens in pieces or quartered. Works best in a chicken rotisserie, but may be done on the grill if watched and turned constantly. Keep fire low. NO FLAME. Let chicken turn as is for 30 minutes. Then brush on a sauce made of 1 stick of margarine, 2 tablespoons lemon juice or ¼ cup of white wine, and 1 teaspoon poultry seasoning. Do so every 15 minutes or if chicken appears dry. Use all the sauce. After two hours, chicken may he done, it depends on the weight of the chicken. Delicious.

PAGE 281

DEBBIE'S TURKEY TETRAZZINI - TURKETTI

1½ cups two inch spaghetti
½ cup minced pimiento
1 can undiluted mushroom soup plus ½ cup turkey broth or 2 cans of mushroom soup
1/8 teaspoon pepper

Add all but ½ cup cheese in casserole. Top with 1/2 cup cheese. Bake at 350° for 45 minutes.

1½ to 2 cups cooked turkey
½ cup minced green pepper
1/8 teaspoon celery salt
½ small onion, grated
1½ cups grated cheese

GERTRUDE'S ROAST BEEF

Dredge a four pound chuck or shoulder beef roast with a mixture of flour, salt and pepper. Place 3 or 4 patties of butter in bottom of roaster pan. Put meat in pan and put 3 or 4 patties of butter on top of meat. Bake at 350° for one hour uncovered. Add 1 cup of water and cover and bake for two more hours at 250°.

"VILLAGE INN" CHICKEN FLAVORED RICE

Flour and salt and pepper chicken pieces or whole chicken and cook, following directions for beef roast above. Bake 1 hour at 350° uncovered. Reduce heat to 325°, add 1 cup water and cover and bake for another hour. Prepare 1 box of "Village Inn" Chicken Flavored Rice according to directions. After chicken has cooked the second hour, turn oven off but do not remove chicken. Add rice and one can of mushroom pieces to the cooked chicken and let stand in still hot oven 30 minutes before serving.

PAGE 282

NEW YORK SPAGHETTI FROM KENTUCKY

4 family size cans tomato sauce
2 can water
½ teaspoon garlic powder
Salt and pepper to taste
2 pounds hot sausage
1 can tomato Paste
2 tablespoons oregano
1 tablespoon sugar
2 pounds of ground beef

Mix sauce, water, paste and seasoning in large pan. Bring to boil, then turn back to simmer for 3 to 4 hours. Brown meat and crumble. Add to sauce and cook another 3 to 4 hours on simmer. For less amount, cut recipe in half, cook the same. Still use one can of paste and the sugar.

PAGE 283

MOCK PATE DEFOIE GRAS

A delicious party pleaser.

½ pound chicken giblet or liver
½ cup butter, softened
1 teaspoon prepared mustard
¼ teaspoon doves
2 tablespoons onion juice
¼ teaspoon salt
2 teaspoons Worcestershire Sauce
½ teaspoon nutmeg
1/8 teaspoon cayenne

Simmer giblets till tender. Add 1 teaspoon salt when almost done. Cool in stock. Remove cartilage of gizzard. Grind. Add butter, seasoning, and stock to make paste. Pack in greased cups. Refrigerate till needed.

VIRGINIA'S SALAD

Grind 1 carrot, 1 small onion, 1 medium green pepper and 1 cup celery together. Make one regular size package of green jello and when slightly thickened, beat with egg beater and add 1 pint cottage cheese, 1 cup mayonnaise, a pinch of salt and the ground vegetables. Pour in mold. Unmold on cold serving plate and surround with parsley or ripe olives.

TORTONI

These are just a few of our favorite desserts. Most are in the dessert chapter, but these are special favorites of my family.

Mix one 8 ounce package of softened cream cheese, 1 cup light corn syrup, add 1 cup milk until smooth. Stir in 1 cup broken macaroons (they are not always easy to find, so I have used other types of cookies that have coconut in them and they work just as well), ½ cup chopped nuts, 1 teaspoon vanilla, ¼ teaspoon almond extract. Spoon into paper baking cups set in muffin pans. Freeze until firm. Garnish with maraschino cherries. Remove from freezer about 15 minutes before serving.

PEG'S ASPARAGUS CHEESE ALMOND CASSEROLE

Melt 2 sticks of margarine, but do not brown. Add 2 cups blue cheese cracker crumbs or chicken in basket cracker crumbs and mix with butter. Put half of the crumbs in a casserole and add 2 cans asparagus, drained. Next sprinkle on half package toasted almonds, then in layers, 1 can mushroom soup (undiluted), 2 more cans drained asparagus and ½, package of almonds and another can mushroom soup. Sprinkle top with rest of buttered cracker crumbs and 6 strips of bacon, fried and crumbled. Bake 20 minutes at 350°. Serves 10 to 11. May be cut in half.

PAGE 284

MRS. JIM LOYD'S DATE NUT BREAD

Cut up one cup dates and pour 2 cups hot water over them. Let set until water is cool. When water is cool. dissolve 2 teaspoons soda in dates and water.

2 cups sugar
2 eggs, beaten
1 tablespoon vanilla
Dash of salt
2 tablespoons shortening
4 cups flour
1 cup nuts, less if desired

Cut shortening into sugar until crumbly. Add remaining ingredients. Pour water off dates into the mixture, stirring as you add. Then add dates and mix very well. Grease five or six number two size tin cans. Soup cans are excellent or small loaf pans work, too, but if using both, different baking times must be used. In the soup cans, bake for one hour at 325°. After baking, let set for two minutes out of the oven, then jar can to loosen date nut bread and cool bread out of cans on cake rack. Wrap in saran wrap and decorate with red ribbon for Christmas.

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