The 80th Anniversary Cookbook

THE 80th ANNIVERSARY COOKBOOK

The History of WMT

WMT-AM was originally called WJAM. It first broadcast from a converted garage on Cedar Rapids' southwest side. In the station's first hour on the air, "The Manhattan Dance Orchestra" entertained listeners from as far away as sixty miles. WMT-AM's listening area now encompasses parts of six states, Eastern Iowa, Southeastern Minnesota, Northeast Missouri, Southern Wisconsin, Western Indiana, and the Northern half of Illinois. Soon after the first broadcast, studios were moved into the home of founder Douglas M. "Tex" Perham. Programming in those early days showcased local musicians and lecturers.

The first sports reports on WJAM radio began on August 3, 1922, in response to requests from listeners in Monticello and Central City, Sports coverage was to become a mainstay of WMT-AM's programming. A sportscaster, named Bert Puckett originatted play-by-play of Cedar Rapids Raider baseball from the roof of a nearby house. He was not allowed to broadcast from the ball park, because the ball club was afraid his broadcasts would cut down on attendance at the games. Puckett spent ten years at WMT, before going on to become "Bert Wilson," the Voice of Chicago Cubs, Another WMT sportscaster was to become a legend in his own time. Tait Cummins brought so much wit and wisdom to his sportscasting and, later, to his daily "Vignettes' that even listeners with little or no interest in sports became avid Cummins fans. Retired now for a little over a year, WMT Sports Director Ron Gonder has positioned himself with WMT listeners with the highest regard. He has been named Iowa Sports caster of the year by the National Sportscasters' and Sportswriters' Association eight times since 1970 and was inducted into the Iowa Broadcasters Hall of Fame in 1997. During the 70's and 80's Ron Gonder could be heard doing Hawkeye Football and Basketball play-by-play. WMT's newly named Sports Director Mark Allen will continue the tradition as he provides sideline reporting of the Hawkeye Football games and is the voice of the Iowa Women's Basketball team.
During those early days of broadcasting social clubs were forming in Marion, with WJAM programs as the featured entertainment Eastern Iowa listeners were introduced to jazz over WJAM Radio on March 7. 1924. Western music was also popular in those early years.

WJAM became WMT in 1928, when Harry Shaw bought tire station and moved it to Waterloo. WMT stands for Waterloo Morning Tribune, Shaw was a broadcast pioneer in his own right. He was one of tire first presidents of the National Association of Broadcasters and also helped found "Broadcasting" magazine.
WMT was owned by Harry Shaw until 1934, in October of that year, John and Mike Cowles of the Des Moines Register and Tribune Company bought WMT and seven months later moved 4 transmitter and towers back to Cedar Rapids where it was combined with the Cowles' other radio station, KWCR.
In October of 1934, WMT became associated with the Mutual Radio Network and the NBC Blue Network. Radio was moving into the era known as the Golden Age. This was the era of traveling bands, such as WMT's own Cedar Valley Hillbillies and Tom Owen's Cowboys. Tom Owen's Cowboys traveled under his leadership until his death in 1956. Two veterans of this band have become well known band leaders themselves, Leo Greco traveled with his own band, "Leo and His Pioneers" for many years before "settling down" to television and radio. Leo is the host of one of WMT-AM's most popular and longest running programs, Variety Time, heard every Sunday morning, Johnny Ketelsen took over leadership of the band after Tom Owen's death.
The Golden Age also saw the rise of the man-on-the-street type of interview. Art Shepard hosted the first local broadcast to interview passersby on a street corner. His program, Question Man, was heard on KWCR, Benne Alter continued the program as "The Man On The Street". Dean Landfear, who joined the station in 1943, was to host the longest-running spontaneous interview program in WMT's history. "The Voice of Iowa" broadcasts took Dean to the All Iowa Fair and Dairy Cattle Congress, year after year, as well as to countless county fairs and grand openings. But it didn't take an event to get Dean Landfear out among his listeners. And, listeners were welcome in the studio on the fifth floor of the Paramount Theatre building for the midday "Voice of Iowa" broadcasts. Dean Landfear was a household name in Eastern Iowa for more than thirty years. At the time of his retirement from WMT in 1975, Dean Landfear was Program Director. "The Voice of Iowa" bad become WMT-AM's legal trademark. He had left an indelible mark on the radio station.
II
WMT-AM is still "personality" radio. The tradition of keeping in close touch with its listeners, which started with Art Shephard, Berne Alter and Dean Landfear) continues today.
Personalities from WMT's early years often were veterans of vaudeville and the chatauque circuits. Bob and Babe Leefers were well-known regulars of the "Family Party" broadcasts. Libby Vaughn's Magic Kitchen, dating back to the early thirties, was the forerunner of WMT's current Open Line program for homemakers. Other well-known WMT characters included Lyle Harvey's "Joe Doakes." Dempsey Jones and the Jones Boys, Fran Allison's "Aunt Fanny" and Uncle Elmer and his Daffy Doodlers. Neil and Caroline Schaffner were enormously popular as "Toby and Susie". Their four-year run on WMT in the late thirties and early forties was just a part of their forty-year career in show business. Their traveling tent show made its last circuit in 1962.
Not every entertainer on WMT assumed a character. Many musicians performed under their own names: Red Rowe, "Sunny" Sue Webb, Rose Marie Jun, and Jerry Smith, the "Yodeling Cowboy." Many were to become famous in the music business, having launched their careers at WMT.
Possibly the best-known of all WMT personalities came to the station in 1935 from Iowa State Teachers' College, as University of Northem Iowa was then called. He was to devote his entire career to entertaining WMT listeners. At the time of his retirement in 1975, thousands of Eastern Iowans had literally grown up, and then raised their own families, listening to Howdy Roberts and his morning "Musical Clock" broadcasts.
Bob Leefers was also "Neighbor Bob." His "Tall Corn Time," heard at 530 every morning, was the start of WMT-AM's farm broadcasting. What started as entertainment has evolved, over the years, into a serious commitment to agri-business journalism, The names of Farm Directors such as Andy Woolfries, Chuck Worchester, Bob Nance, Jerry Passer, Rich Balvanz and WMT's first female Farm Director Karen Schulte are all familiar names to WMT listeners who tune in loyally each morning for market and weather information.
WMT Radio blankets much of the richest farmland in the world. Midwest farmers are second to none in production and the WMT Farm.
III
Department is second to none in providing listeners with the most important and immediate information each morning and noon hour. WMT farm broadcasters not only provide markets and news information to the farming community, they provide a positive voice for agriculture, one that highlights the hard work and dedication of America's farmers - the best in the world.

"The Voice of Iowa" has always been an authoritative voice. WMT Meteorologist Conrad Johnson, became an institution in Eastern Iowa, in bringing weather radar to the WMT Station, he was instrumental in bringing weather radar into non-governmental use. Conrad Johnson began an important tradition, in having earned the Seal of Approval of the American Meteorological Society,

The WMT-AM News department has introduced a number of innovations in radio news reporting to Eastern Iowa listeners. The station's first News Director, Doug Grant joined such distinguished CBS reporters as Edward R. Murrow and Eric Sevareid in bringing news of World War 11 to WMT listeners. Grants successor as News Director, Al Haugner, first instituted the news correspondent system. In the late forties, Jim Bormann introduced statehouse reporting and expanded on-the-scene news reporting. In 1955, the Radio-TV news Directors' Association named WMT-AM's news staff "best in the nation." Now added to the list of notable News Directors is Jim Boyd who held the position at WMT for 21 years and is now working from Des Moines at WMT's sister station WHO. WMT's News Director Jeff Schmidt has made his mark on WMT's history by providing coverage of the "Attack on America" the World Trade Center and Pentagon tragedy's.

A young newsman who was heard on WMT in the early 1960's, Richard Threlkeld, has gone on to become a correspondent for CBS and ABC News. Another newsman who was to achieve national prominence joined the WMT news team in 1949. Walter Cronkite was Washington D.C. correspondent for WMT and several other radio stations, providing daily reports and commentary.

A lot has changed in 80 years from our call letters and format to the personalities and programs that WMT carries. One thing that will never change is the commitment of providing information to the people of Eastern Iowa, News, weather, sports and farm are the fundamentals of our programming.

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80th Anniversary Cookbook
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Table of Contents

Appetizers, Beverages. and Dips ....................................................1-32
Batters, Dressings, and Sauces.......................................................33-48

Breads, Sweets, Rolls, and Stuffing ...............................................49-72

Breakfast...................................................………………………..73-82

Cakes, Candies, Cookies, Bars, Pies, and Desserts..........................83-146

Meats and Main Dishes............................................................…147-210

Salads and Vegetables..............................................................…211-248

Soups..………..............................................................…..........249-261

Index.........................................................................................263-274

(TO ORDER COPIES OF THIS BOOK, PLEASE SEE PAGE VI OR 276)

First Edition First Printing - November, 2001
Brennan, Printing
100 Main St. * Deep River, Iowa 52222
1.800-448-3740 * (641) 595-2000

VII

MY FAVORITE RECIPES PAGE

VIII

APPETIZERS, BEVERAGES. & DIPS

HINTS FOR APPETIZERS, BEVERAGES, AND DIPS

Save leftover fruit juices until there's enough to freeze in an ice tray. The cubes add extra flavor to lemonade, iced tea or Jello.

You won't need sugar with your tea if you drink Jasmine tea or the lighter bodied varieties like Formosa Oolong, which have their own natural sweetness. They are fine for sugarless iced tea, too.

When possible, float blocks of ice in punch rather then ice cubes. This not only is more decorative, but also slows melting and diluting.

Try placing fresh or dried mint in the bottom of hot chocolate for a zesty tests.

You can thaw frozen orange juice right in the container. Remove the top metal lid and place the opened container in the microwave. Heat on high power 30 seconds for 6 oz. and 45 seconds for 12 oz.

Never boil coffee; it brings out the acid and causes a bitter taste. Store coffee in the refrigerator or freezer to retain the fresh flavor.

Coffee beans and ground coffee retain their strong flavor longer if kept in the freezer.

Use a teaspoon of nonfat dry milk in your coffee or tea rather than nondairy creamers which contain saturated fats and sugar.

To keep tea and tea bags fresh, store them in air-tight containers in a cool, dark place away from strong-flavored foods.

When serving hors d'oeuvres on a sliver tray, you may wish to protect the tray from acids by covering it with a layer of green lettuce.

Use yogurt instead of sour cream for dips and you will reduce the calorie content.

Buy a loaf of unsliced pumpernickel bread and freeze it for an hour so you can slice it wafer thin. Then spread with unsalted butter and a light sprinkling of Parmesan cheese. Toast at 325° until crisp.

Cut circles at bread with a cookie cutter, spread with mayonnaise, top with a cucumber and a pimiento silver or a sprig of dill.

SHRIMP COCKTAIL March 1964

Add 1 tablespoon pickling spices to a pan of water & boil raw or thawed deveined shrimp for 20 minutes or until pink in color. Do not overcook.

SAUCE:

Combine 1 cup catsup, 1 teaspoon sugar, 2 tablespoons horseradish & 1 tablespoon Worcestershire
Sauce.

CHEESE BALL April 1996

16 ozs. cream cheese
8 ounces crushed pineapple, drained
2 tablespoons chopped onion
½ cup green pepper, chopped
1 tablespoon Lawry's Salt
1 cup pecans, chopped
1 cup pecans, broken

Mix all but the last cup pecans for cheese ball. Use last cup of pecans to decorate outside of cheese ball. (Barbara)

CHILI CON QUESO April 1970

2 pounds Velveeta cheese
1 or 2 small cans green chili peppers, chopped, roasted and peeled
1 can (#2) tomatoes
1 large onion
2 teaspoons garlic powder or to taste

Chop onions and cook very slowly in 1 tablespoon shortening or oil until soft but not brown. Add green peppers and allow to soften some. Strain juice from tomatoes very well. Add tomatoes to onions and peppers. Garlic may be added now or later. Chop cheese into small cubes and add to mixture, stirring slowly. Salt and pepper to taste and if not before, add garlic now. Makes 3 pints. May be frozen. Serve warm with potato chips or corn chips.

HAM BALLS Bill Poston (WMT Account Executive)

2½ lbs. ground ham loaf
2 cups cracker crumbs
1 cup milk
2 eggs

Sauce:

1 cup brown sugar
3 tbsps. mustard
1 tbsp. vinegar

Mix all ingredients together except the sauce ingredients, Form into balls. Cook the ham balls for 50 minutes and take them out of oven. Mix sauce ingredients together and pour on the ham balls; put back into oven at 350° for 10 minutes.

PIZZA LOAF December 1972 (book says wrong date its in December 1973 bulletin)

1 egg
10½ ounce can or 1¼ cups pizza sauce
1½ teaspoons salt
¼ teaspoon pepper
3 cups corn flakes
2 pounds lean, ground beef
¼ cup finely chopped onions
4 ounces or 2/3 cup mushroom tops and pieces, drained
6 ounces or 4 slices Mozzarella Cheese

Place egg, pizza sauce, salt, pepper and corn flakes in a large bowl and mix well until thoroughly mixed. Add ground beef, onions and mushrooms. Mix lightly but thoroughly. Press half of mixture into bottom of a 9 by 9 by 2 inch greased baking pan. Place 2 pieces of cheese over meat mixture. Press remaining mixture evenly over cheese. Bake at 350° for 1 hour or until meat begins to shrink from sides of the pan. Meanwhile, cut remaining cheese into strips. Remove loaf from oven, lay cheese strips diagonally over the loaf. Return to oven and bake about 3 minutes longer or until cheese is slightly melted. Cut into squares and serve hot. Garnish with parsley and sweet cherry peppers.

MINI MEATBALLS March 1975
MINI MEAT BALLS (spelled like this in mar/apr75 bulletin)

1 pound ground beef
¼ cup finely chopped onions
¼ cup chopped pickles
1½ teaspoons salt
dash of pepper
1/3 cup milk
capers, optional
1 envelope Shake And Bake Seasoned Coating Mix for Chicken, Original or Mild flavor

Combine all and mix well. Add capers. Shape into small balls. Bake at 450° for about 5 minutes. Makes about three dozen. Serve on toothpicks.

ALL-AMERICAN PARTY MIX March 1976

2 cups Wheat Chex
2 cups Corn Chex
2 cups Rice Chex
¾ cup salted nuts
6 Tbsp. butter
4 tsp. WOR sauce
1 tsp. seasoning salt

Heat oven to 250° ... melt butter over LOW heat in a shallow pan. Stir in WOR sauce and salt. Add
cereals and nuts. Mix over low heat until well coated. Heat 45 minutes, stirring every 15 minutes. Cool on paper.

PUFFED CHEESE HORS D' OEUVRES January 1977
Sue Kranwinkle

8 slices good white bread
1 egg plus 1 egg yolk beaten together
1 cup fresh grated Parmesan cheese
¼ teaspoon salt

Trim the crust from the bread and cut into ½ inch cubes. Mix the eggs with the Parmesan cheese and salt. Lightly coat the bread cubes with this mixture. Bake in a preheated 425° oven for six to eight minutes. Serve hot or freeze and heat later. Dust with paprika.

Don Fitzgerald's
HOLIDAY CHEESE LOG November 1977 (book left out the name of who gave recipe)

1 pound sharp cheddar cheese, grated
½ pound jack cheese, grated
4 ounces cream cheese, softened
1 teaspoon celery salt
2 tablespoons sherry or apple juice
1½ cups chopped nuts

Mix ingredients together thoroughly (except for chopped nuts) and place on a piece of wax paper. Roll cheese into a log shape about 1½ inches thick. Close wax paper and chill one hour to firm. Spread nuts on another piece of waxpaper and roll cheese over the nuts, coating sides evenly. Rewrap in waxpaper and chill overnight. Serve with a knife for slicing or spreading with crackers, toast rounds or sliced apple.

AVOCADO CHEESE MOLD March 1980

1 8 ounce package softened cream cheese
1 cup finely shredded cheddar cheese (4 ounces) at room temperature
¼ cup milk
½ teaspoon onion salt
a dash tabasco sauce
1 8 ounce package softened cream cheese (additional)
1 3 ounce package of softened cream cheese
1 6 ounce can frozen avocado dip, thawed
some snipped parsley

Beat together the first package of cream cheese, the cheddar cheese, onion, salt, milk, and tabasco sauce. Spread in the bottom of an oiled 4 cup mold. Chill. Prepare second layer: beat together the other two packages of cream cheese and the avocado dip. Spread over the cooled first layer. Cover and refrigerate overnight. Unmold just before serving and garnish with parsley. Serve with assorted crackers

QUICK PARTY APPETIZER March 1978

1 4 ounce package sliced dried beef, snipped
1 cup (4 ounces) shredded natural cheddar cheese
1 6 ounce can pitted California ripe olives, drained and sliced
1 cup mayonnaise or salad dressing
1 4 ounce package round white melba toast

In mixing bowl, combine dried beef, cheddar cheese, ripe olives, and mayonnaise; spread atop melba toast rounds. Place toast on baking sheet. Broil rounds 4 inches from broiler for 5 to 7 minutes. Makes about 40 appetizers. Beat together the first package of cream cheese, the cheddar cheese, onion, salt, milk, and tabasco sauce. Spread in the bottom of an oiled 4 cup mold. Chill. Prepare second layer: beat together the other two packages of cream cheese and the avocado dip. Spread over the cooled first layer. Cover and refrigerate overnight. Unmold just before serving and garnish with parsley. Serve with assorted crackers.

SUPER NACHOS July 1981

1½ pounds ground meat
1 chopped onion
2 cans refried beans
1-4 ounce can chopped green chilies
3 cups grated cheddar cheese
1 can taco sauce
½ cup chopped green onions
½ cup chopped ripe olives
1 cup sour cream
1 can avocado dip

Brown meat and onion. Drain, mix with refried beans. Pour into baking dish. Sprinkle green chilies over meat mixture. Cover with cheese and taco sauce. Bake at 400° for 25-30 minutes. Spread green onions and ripe olives over mix. Garnish with sour cream and avocado dip.

STUFFED MUSHROOMS WITH CRAB MEAT August 1985

12 large mushroom
1 (8 ounce) can crabmeat
juice of ½ lemon
½ cup white bread crumbs
1 tablespoon chopped green onion
1 tablespoon coarsely chopped walnuts

Clean mushrooms. Remove stems. Lightly sauté stems and onions in 1 tablespoon of butter. Add walnuts and coarsely chopped crabmeat. Sprinkle with lemon juice. Add enough bread crumbs to hold mixture together. Fill caps with mixture. Bake at 425° until bubbly. Serve hot.

VEGETABLE PIZZA July 1985

2 packages crescent rolls
½ teaspoon garlic salt
2 (8 ounce) packages cream cheese
1 cup sour cream
1 cup chopped celery
1 tablespoon onion flakes
1 cup grated carrots
2 cups grated cheese
1 teaspoon dill weed
1 cup chopped green pepper

Heat oven to 375°. Use jelly roll or pizza pan. Press rolls on pan for crust. Bake 8-10 minutes, prick with fork. Mix cream cheese, sour cream, onion flakes, dill weed, garlic salt and 1 teaspoon parsley. Beat until smooth and creamy. Spread over crust. Top with remaining ingredients. Top with cheese.

SAUSAGE BALLS October 1985

1 pound pork sausage
½ pound sharp cheddar cheese, grated
½ cup Bisquick

Mix ingredients together and shape into walnut size balls. Bake at 350° for 15 minutes on broiler rack.
Insert a toothpick into each bag. Serve. These may be made ahead of time and rewarmed in microwave.

AVOCADO SHRIMP COCKTAIL October 1986

2 whole avocados
8 oz. small shrimp
6 tbsps. olive oil
2 tbsps. white wine vinegar
1 tbsp. lemon juice
1 tsp. sugar
¼ tsp. dry mustard
½ tsp. salt
freshly ground pepper to taste
2 tbsp. chopped chives
½ tbsp. chopped parsley

Cut avocados in half lengthwise. Remove stone. Prepare shrimp. Place all ingredients, but shrimp in
covered jar. Shake till well mixed. Pour dressing over shrimp. Marinate for 10 minutes. Serve shrimp mix in center of avocado half. Garnish with extra shrimp.

STUFFED GARDEN FRESH TOMATOES September 1985

½ cup lemon mayonnaise*
2 zucchini or cucumbers, thinly sliced
2 green onions with tops, chopped
4 large tomatoes
reconstituted lemon juice
salt and pepper

Combine first three ingredients. Cut off top of each tomato, and scoop out insides. Season inside of
tomato with last two ingredients. Fill with first mixture.

*For lemon mayonnaise, blend:

2 tablespoons reconstituted lemon
1 egg
½ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon paprika
¼ cup salad oil

Blend in blender until smooth. Slowly add ¼ cup salad oil while blender is operating.

BUFFALO WINGS November 1986

16 chicken wings
¼ tsp. salt
2 eggs, beaten
½ cup corn starch
½ cup cooking oil
1½ cups sugar
1 cup cider vinegar
½ cup ketchup
½ cup chicken bouillon
2 tbsps. soy sauce

Bend wing tips behind bone. Season with salt. Coat with egg, then with corn starch. Brown in hot oil in large skillet. Remove wings as they brown to 9 x 13 x 2 baking pan. Combine remaining ingredients in medium pan. Bring to boil. Pour over wings. Bake at 350° for 45 minutes.

A tasty and trendy appetizer.
POTATO SKINS November 1988

3 large potatoes, about 4" long
1 tsp. margarine
1 tsp. oil
salt and pepper toppings

Bake potatoes until done. Cool and cut a lengthwise slice, ¼" thick at edges, from one side, then turn and repeat on the other 3 sides of each potato, for a total of 12 pieces. Centers will have extra potato pulp which can be scooped out after slicing to make skins of even thickness. (This much can be done ahead and skins can be set aside, tightly covered, until ready to top.) Cut each skin in half to make a total of 24 pieces. Stir fry skins in a mixture of margarine and oil until hot and crusty. Sprinkle with salt and pepper and add desired topping.

Tomato Pizza Topping:

¼ cup tomato sauce
1/8 tsp. dried oregano
½ cup grated lowfat cheese

Spread tomato sauce on skins, sprinkle oregano over sauce and top with grated cheese. Broil until cheese melts. Serve immediately Per 6 skins: 35 calories, 2.3 grams fat.

CHEESY ARTICHOKE HEART APPETIZERS January 1989

2 (8 oz.) cans crescent rolls
¾ cup shredded mozzarella (3 ozs,)
1 (3 oz.) can parmesan cheese (¾ cup)
½ cup salad dressing
1 (12 oz.) can artichoke hearts, drained and finely chopped
4 oz. can chopped green chilis, drained

Unroll dough into rectangles. Press onto the bottom and sides of a 15 x 10 x 1" jelly roll pan, to form
crust. Bake at 375° for 10 minutes. Combine remaining ingredients. Mix well. Spread over crust. Bake at 375° for 15 minutes. Cheese should be melted. Let stand for at least 5 minutes. Garnish with pepper strips.

QUICHE APPETIZER February 1989

2 pkgs. crescent rolls
¾ lb. Muenster cheese, grated
¾ lb. chopped ham, cut in small pieces
3 eggs, beaten
3 heaping tbsps. parmesan cheese

Put 1 pkg. rolls in bottom of 9 x 13" pan. Combine the remaining ingredients and spread over roll layer. Put the second pkg. of rolls on top. Seal well. Bake at 350° for 40 minutes or until golden brown. Cut in small bite size pieces.

STUFFED MUSHROOMS PARMESANA February 1989

1 lb. mushrooms
1 med. onion, finely minced
½ lb. pork sausage
¼ cup green peppers, finely chopped
1 clove garlic, minced fine
½ cup butter crackers, finely crushed
3 tbsps. grated parmesan
1 tbsp. parsley, finely minced
½ tsp. seasoned salt
¼ tsp. crushed oregano
1/8 tsp. seasoned pepper
1/3 cup chicken broth

Remove stems from mushrooms. Place caps, rounded side down, in a single layer in a shallow baking pan. Chop stems. Sauté pork in skillet until cooked through. Reserve sausage drippings and cook stems and rest of veggies until tender, not brown. Add crumbs, cheese, parsley, seasoned salt, oregano and pepper. Mix well, stir in pork and broth. Spoon stuffing into mushroom caps, rounding until all is used. Bake uncovered at 325° for 30 minutes or until cooked through. Can be refrigerated until baked.

MEXICAN APPETIZER December 1989

Mix 1 pt. sour cream with a small can of green chili peppers. Add ½ tsp. crushed garlic. Prepare 1 pkg. of small flour tortillas. Let cool. Spread sour cream mixture over tortillas. Roll them up. Cut in 1" pieces. Use toothpicks to hold together. Dip in salsa.

LITTLE MEAT BALLS January 1993

1 lb. ground beef
2 tbsps. bread crumbs
1 egg, slightly beaten
½ tsp. salt

Combine ingredients and shape into 50 balls.

1/3 cup green pepper, finely chopped
1/3 cup onion, finely chopped
2 tbsps. butter
1 can tomato soup
2 tbsps. brown sugar
4 tbsps. WOR sauce
1 tbsp. dry mustard
1 tbsp. vinegar

Place in skillet and brown balls, spoon off fat. In a saucepan, heat butter, pepper, and onion until tender. Stir rest of ingredients in pan. Place meat balls in a 9 x 13 inch pan. Cover with cooked sauce. Bake 20 minutes at 350°. Cover with foil for the first 10 minutes. Can be frozen before or after baking.

CHEESY CHILI CUPS February 1994

nonstick cooking spray
24 wonton skins
1 cup shredded low fat Cheddar cheese
1/3 cup low fat ricotta cheese
¼ cup canned green chilies, drained & finely chopped
1 Tbsp. chopped chives or green onion tops
¼ tsp. ground cumin
48 ripe olive slices

Spray 2 sets miniature muffin tins with nonstick cooking spray. With 3 inch cookie cutter cut won-ton
skins into circles. Place one circle in each muffin cup, molding it to the cup. Spray lightly with additional nonstick cooking spray. Bake in preheated 350° oven 7-8 minutes or until golden. Remove from tins and place on cookie sheets. In medium bowl combine cheeses, chilies, chives or green onions and cumin. Mix well. Fill each won-ton cup with 2 tsp. cheese filling. Top with 2 olive slices and bake in preheated oven (350°) for 10 minutes or till bubbly. Serve warm.

SCALLOPED OYSTERS February 1995

1 pint oysters
16 saltine crackers, crushed
2 cups milk
¼ cup butter or margarine
salt and pepper, to taste

Spray 2 quart casserole dish with Pam. Cover the bottom of the dish with half of the oysters; dot with butter, salt and pepper and half of the bread crumbs. Add remaining oysters and crumbs. Drizzle with milk until crumbs are moist. Bake at 350° for 45 minutes.

NEVA PARTY MIX February 1998

15 oz box wheat cereal
12 oz box corn & rice cereal
15 oz Cheerios
2 boxes stick pretzels
1 box Bugles
3 lbs. peanuts
3 cups Crisco oil
3 tbsps Worcestershire sauce
1½ tbsps seasoning salt
1½ tbsps garlic salt

Mix first six ingredients, then combine the last four ingredients and pour over party mix. Bake 250° for 45 minutes, stirring every 15 minutes. Spread on paper towels to cool.

MEXICAN FIESTA APPETIZERS (title in jul/aug99pg2 bulletin)
3RD Place: Diane Lawrence of Marion

MEXICAN FIESTA APPETIZERS July 1999

1 loaf Fiesta bread (or French, Pesto or Mexican bread)
1 lb. ground turkey
1 pkg. taco seasoning mix
¼ cup tomato, peeled and chopped
½ cup water
½ cup chopped black olives
8 oz. pkg. Mexican style 4 cheese mixture

Brown turkey; drain. Add taco mix, water and tomato; simmer per package directions. Mix in black olives: cool for 5 minutes. Preheat oven broiler to 450°. Spread each slice of bread with taco and olive mixture. Top with cheeses; broil for 3-4 minutes, until melted.

SLO-COOKER COCKTAIL SMOKIES August 1999 (book has wrong date its 5-11-99)

1 large pkg. Lil' Smokies
7-up
½ cup grape jelly
1 cup ketchup

Brown the sausage in a small amount of 7-up; drain. Mix the jelly and ketchup; put in slow cooker. Add the sausages and cook on low for 2 hours.

SAVORY PARTY BREAD April 2000

1 lb. loaf of sourdough bread, unsliced
1 lb. Monterey Jack cheese, sliced
½ cup melted butter/margarine
½ cup chopped green onion
2-3 tsps. poppy seed

Cut bread lengthwise and crosswise in 1 inch sections, down to within ¼ inch of bottom of the loaf. Insert cheese between cuts of the bread. Combine the butter, onion and poppy seed; drizzle over bread. Wrap bread in foil and place on a baking sheet. Bake at 350° for 15 minutes. Remove foil and bake bread additional 10 minutes, until cheese is melted.

HAM DEVILED EGGS May2000 (book has wrong date it is (4-99)

6 large hard cooked eggs
2 tbsps. mayonnaise or salad dressing
2 tbsps. cream cheese, softened
1 tsp. prepared mustard
1 tsp. lemon juice
3 tbsps. finely chopped, cooked ham
2¼ tsps. fresh dillweed
½ tsp. caraway seed
1/8 tsp. salt
1 cup finely shredded cheddar cheese

Combine all ingredients except the cheddar cheese. Roll into small balls, then roll in cheese to coat. Keep refrigerated.

MARY JANE MUSHROOMS November 2000 (book has wrong date it was 11-16-99)

8 oz. large fresh mushrooms
¼ cup butter
4 large green onions
½ tsp. garlic powder
½ tsp. dry mustard
1 tsp. soy sauce
1/8 tsp. oregano
1½ tbsps. grated parmesan cheese
1½ tbsps. grated romano cheese
3 tbsps. Italian seasoned bread crumbs

Wash mushrooms carefully. Take off stems and chop real fine. Melt butter in a saucepan or glass dish (if using a microwave.) Add chopped mushroom stems and sauté. Separate green onion into sections of green part and white part. Chop white part real fine. Chop green part separately real fine. Add white part of green onion with garlic powder and dry mustard to sauté pan with the mushroom stems. Stir on high heat for 2 minutes. Stir in soy sauce, oregano, cheeses and bread crumbs. Keep cooking on high heat for 1 minute stirring constantly. Stuff mushroom caps and put them on a buttered 9" pie plate. Sprinkle some cheese. Can store in refrigerator with plastic wrap on. Or preheat oven on broil and bake till lightly browned about 3-5 minutes.

E-Z PARTY PUNCH July 1964

1 package cherry flavored drink powder
1 package strawberry flavored drink powder
2 cups sugar
3 quarts water
1 can (6 oz.) frozen orange juice concentrate
1 can (6 oz.) frozen lemonade concentrate
1 quart ginger ale

Mix all but ginger ale. Add ginger ale just before serving.

SPICED TEA October 1966

½ pound orange pekoe tea
4 teaspoons packaged ground orange peel
2 teaspoons packaged ground lemon peel
2 four inch crushed cinnamon sticks
¼ cup whole cloves
1 teaspoon grated whole nutmeg
1 cup slivered candied orange peels

Mix all ingredients together. One teaspoon makes a pot.

CLINTON PUNCH July 1967

2 6 oz. cans frozen orange juice
1 6 oz. can frozen lemonade
6 cups cold water
2½ cups chilled ginger ale

Mix juice and water and chill. Add ginger ale and mix. Add a few drops food coloring if desired. For an ice ring! use a round jello mold with opening in center. Line bottom with maraschino cherries and fill mold half full of water or punch and freeze.

HOT CRANBERRY PUNCH November 1970

To be made in a 24 cup automatic coffee maker. In the basket combine:

4 tablespoons whole cloves
2 tablespoons whole allspice
12 one inch sticks of cinnamon, broken up

In the bottom of the coffee maker add:

2 quarts water
½ cup brown sugar
½ teaspoon salt
2 28 ounce cans unsweetened pineapple juice
4 bottles cranberry juice cocktail
1 teaspoon red food coloring

Plug in and let complete cycle. May be further enriched after it's made by the addition of adult beverages of choice.

SHERBET PUNCH Teisha welsh (WMT Promotions Director)

1 (½ gallon) raspberry sherbet
1 (2 liter) ginger ale

Let sherbet soften in punch bowl. Mix ginger ale in and serve.

SLUSHY PUNCH May 1971

6 cups water
2 cups sugar
3 ripe bananas
1 large can frozen orange juice concentrate
1 large can water
1 regular size can frozen lemonade
1 regular size can water
1 large can pineapple juice
Juice of 2 fresh lemons

Boil the 6 cups water and 2 cups sugar for 3 minutes. Beat bananas to consistency of fluffy egg whites. Combine all ingredients and freeze. Remove half hour before serving and add 2 large bottles of ginger ale. This punch has a very delicious full fruit flavor. It may be sipped or eaten with a spoon. It stays rather slushy. It's a beautiful yellow punch.

BATTER FOR HOT RUM TODDY January 1975

½ pound butter or margarine
1¾ cup brown sugar
1¾ cup powdered sugar
½ teaspoon nutmeg
1 teaspoon cinnamon
1 pint vanilla ice cream

Blend thoroughly. Keep in freezer. Use 1 teaspoon batter and a jigger of rum to four to six ounces hot water. Stir well.

BARBARA'S HOLIDAY EGG NOG December 1975

1 pint cream
1 pint milk
1 dozen eggs
1 cup sugar
½ cup whiskey
½ cup light rum

Separate the eggs. Beat the whites until stiff. Fold in ½ cup sugar. Beat the egg yolks into the whites, in the serving bowl. Whip cream separately, until stiff. Fold this into the egg mixture. Gently add the milk and then the liquor. Sprinkle the top with nutmeg. Serves a crowd!

CHAMPAGNE PUNCH December 1975

Use equal parts of white wine/apple cider/ champagne/ club soda or sparkling water. Mix the while wine and apple cider together, then add the champagne and sparkling water. (Always add the "bubbly" ingredients last.) Garnish with orange and lemon slices. Optional: a dash of lemon juice or orange liqueur.

FRUIT SLUSH May 1976

3 cups sugar
3 cups water
Boil this for 3 minutes. Let cool. To this mixture add:

2 cups cold water
1 large (46 oz.) can pineapple juice
1 small can frozen lemonade
2 small cans frozen orange juice

Add 5-6 cups of mashed, medium bananas. Mix everything together and blend in the blender until slushy. Freeze. Makes 1 gallon. Serve 2 parts slush to 1 part 7-Up. May be spiked.

HOT CHOCOLATE MIX November 1976

7 cups non fat dry milk
1 cup sugar
¾ cup cocoa
¼ teaspoon salt

Mix together well. Use 1/3 cup of mix per cup of hot water. Or 1 1/3 cups of mix will make 1 quart.

BRANDY ALEXANDER January 1978

For each drink: Put 2 generous scoops of vanilla ice cream in blender. Add 1 oz. of brandy, and ½ oz. of creme de cocoa. (Optional: Add 1 teaspoon of instant hot cocoa mix, dry). Blend all together. Sprinkle a little nutmeg on top. You can make 2-3 drinks at a time in the blender.

A TRIPLE FRUIT FREEZE March 1980

4 large ripe bananas
2 cups orange juice
1 cup crushed pineapple, undrained
2 tablespoons lemon juice
10 maraschino cherries, cut up

In a large bowl, mash the bananas until smooth. Stir in the remaining ingredients until well blended. Pour the mixture into a 9 x 9 inch square baking pan. Cover. Freeze until partially frozen, or about 2 hours. Spoon the mixture into a large bowl. Beat with a mixer (at medium speed) until smooth but still frozen. Return to pan and freeze until firm. Cut and serve.

VIENNA COFFEE June 1981

¼ cup powdered non-dairy creamer
1/3 cup sugar
½ teaspoon ground cinnamon
¼ cup instant coffee

Blend in blender. Use 1 tablespoon mix to 6 ounces boiling water. Makes 14 servings.

STRAWBERRY JULIUS August 1981

1 10 ounce package frozen strawberries
1-1½ cups milk
1 teaspoon vanilla
6 ice cubes

Blend well and serve.

BRANDY EGGNOG BOWL January 1986

12 eggs
½ cup sugar
1 fifth of Cognac or non cognac brandy
4 ounces Jamaican rum
3 quarts milk
8 ounces cream
grated nutmeg

Carefully separate egg yolks from the whites in a punch bowl. Combine egg yolks and sugar, beating well with a wire whisk. Gradually add Cognac, rum, milk and cream. Beat will, and taste. Add more sugar if desired. Place bowl in the refrigerator for at least 2 hours. Just before serving beat egg whites in separate bowl or in the mixer (in two batches if necessary) until stiff. Fold in the whites into punch. DO NOT mix in around the bowl method. Use down and over strokes until the whites are well blended. Ladle into cups and sprinkle with nutmeg.

PEACH FUZZ January 1990 (book has wrong date its found in jul71pg4 bulletin)

Prepare peach by washing carefully, leaving some of the fuzz on the fresh peach. Cut in pieces but do not peel. Drop into blender. Add 1 can undiluted frozen lemonade. Fill can with vodka and add to contents of blender. Fill blender ¾ full with coarsely crushed ice. Blend until smooth and dissolved. This recipe requires only one large fresh peach.

PEACH-AMARETTO FRAPPE May 1999
(frap)
This is a creamy, cool, dressed up version of a smoothie.

1 cup fat free or lowfat milk
1 large ripe peach, peeled, pitted and cut into eighths (could also use
2 canned peach halves, drained)
5-6 ice cubes
2 tbsp. brown sugar
¼ tsp. almond extract

Combine all ingredients in a blender; blend on high speed until very smooth and foamy, about 1 minute. Pour into a chilled glass to serve. Makes 1 serving.

HOT PUNCH November 2000 (book has wrong date its 1-19-99)

3 qt. cranberry juice
4 qt. apple juice
1 cup brown sugar
1/8 tsp. salt
8 cinnamon sticks
3 tsp. whole cloves

Pour juices in a 30 cup coffee maker. Put rest of ingredients in filter basket. Run through brewing cycle up to 3 times to desired taste.

CRANBERRY COOLERS June 2001
Version 1

1 cup of ice in blender, plus 1 1/2 shot bourbon, 1 1/2 shot cranberry juice, 1/2 shot orange juice, 1 tsp. sugar. Blend until smooth. Pour into parfait glass with mint garnish.

COTTAGE CHEESE DIP January 1965

Mix one twelve ounce carton cottage cheese with two tablespoon salad dressing, one tablespoon lemon juice, 1½ teaspoon paprika, and ¾ teaspoon garlic salt. Mix thoroughly in blender or with a spoon. Chill well before serving.

HORSERADISH CHIP DIP January 1976

1 cup (pkg. 1 sour cream
1/3-½ cup of drained horseradish
1 tsp. WOR sauce
½ tsp. celery seed
½ tsp. salt
¼ tsp. paprika

Mix together, use as chip dip or vegetable dip.

GUACAMOLE January 1976 (book has wrong date its in jan/feb78pg4 bulletin)

1 soft avocado
1 (3 oz.) package cream cheese
1 soft tomato, peeled
1 heaping tablespoon Miracle Whip
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
salt and pepper, to taste

Mash and mix together and add a couple dashes of tabasco.

HOT CHIPPED BEEF DIP February 1982

One 8 ounce package cream cheese
½ cup sour cream
One 3 ounce package chipped beef, chopped fine
1/3 cup green pepper, chopped fine
2 tablespoons onion, minced fine

Mix well over low heat. Serve in chafing dish or fondue pot.

DIP FOR STRAWBERRIES July 1982

8 ounces cream cheese, soft
7 ounce jar marshmallow cream
¼ teaspoon ginger

Mix well.

SHRIMP DIP February 1983

2 cans shrimp, drained
12 ounces cream cheese
4 tablespoons horseradish
4 tablespoons ketchup
4 tablespoons Worcestershire sauce
4 tablespoons mayonnaise
1 teaspoon lemon juice
1 teaspoon onion juice
½ teaspoon dry mustard
½ teaspoon garlic salt

Mix well with mixer or in blender. Refrigerate.

Stall 20 & 21 Diane Bizek FRESH VEGETABLE DIP (title in sep/oct 83 bulletin)
FRESH VEGETABLE DIP (title in 80th book) September 1983

1 package Hidden Valley Ranch Original Dressing
1 cup sour cream
1 cup Miracle Whip

Mix together, serve chilled or at room temperature.. Serve with any raw vegetables.

CREAMY CRAB SPREAD October 1987

1 (8 oz.) pkg. cream cheese, at room temperature
1 cup shredded sharp cheese
½ cup sour cream
½ tsp. WOR sauce
1 tsp. Dijon mustard
8 oz. fresh crabmeat or 2 cans
1/3 cup chopped green onions

Combine ingredients and refrigerate.

CARAMEL DIP November 1987

1 (12 oz.) pkg. Kraft caramels
2 tbsps. water
½ cup butter
1 can Eagle Brand milk

Dissolve caramels in water; add butter. Add Eagle Brand milk. Mix till smooth. Use as a dip or topping.

SPINACH DIP FOR FRESH VEGETABLES November 1989

½ cup plain lowfat yogurt
¼ tsp. prepared mustard
2 drops Worcestershire sauce
Pinch garlic powder
1 tsp. grated Parmesan cheese
¼ cup cooked chopped spinach

Combine all ingredients and stir well. Stir before serving. Makes ½ cups.

SPINACH HOLIDAY DIP November 1989

1 cup light mayonnaise
1 cup non fat plain yogurt
1 bunch fresh spinach
1 cup chopped green onion
1 tsp. lemon juice
2-3 drops Tabasco
Ground pepper to taste
1 cup fresh parsley

Cut up spinach. Put mayonnaise and yogurt in blender. Add spinach and onion. Whirl for 2 minutes. Fold in the remaining ingredients. Chill. 36 calories/tbsp.

STRAWBERRY FRUIT DIP August 1990

3 ozs Weight Watchers cream cheese
2 tbsps. sugar or sugar free sweetener
8 ozs. plain nonfat yogurt
¾ cup crushed strawberries (about 1¼ cups fresh)

Beat cream cheese until smooth. Blend in sugar. Best in yogurt and strawberries. Transfer to serving dish, cover and refrigerate. Serve with a platter of fresh fruit Yield: 30, 1 tablespoon Servings. 1 serving contains: 12 Calories/0 grams Fat/0 mg Cholesterol/Low Sodium

NACHO DIP IN A CROCK POT October 1991

16 oz. jar mild taco sauce
1 lb. mild Mexican Velveeta
2 lbs. regular Velveeta

Put ingredients in crockpot on high. In a skillet, cook 1½ lbs. ground beef with seasonings of your choice. Cook until done and drain. Put ground beef in crockpot with taco sauce mixture. Cook for 15 minutes on high, then turn to low and blend mixtures. Serve with your favorite crackers or chips.

SMOKED SALMON DIP April 1995

1 pkg. cream cheese
1/3 cup milk
5 ozs. sliced smoked salmon, cut in pieces
2 Tbsps. lemon juice
3 Tbsps. snipped fresh dill weed or 1 Tbsp. dried dill

Process cream cheese and milk in a blender until smooth. Gradually add remaining ingredients while blender is running. Makes 2¼ cups.

FRESH SALSA PICANTE October 1995

2 jalapeno peppers, seeded & coarsely chopped
4-6 cloves minced garlic
5 sm. ripe roma tomatoes, cored & coarsely chopped
2 Tbsps. lime juice pepper to taste
3 Tbsps. minced onion
¼ Tbsp. ground cumin
1/8 tsp. ground cinnamon
¼ cup minced green pepper
2 Tbsps. chopped cilantro
2 Tbsps. minced parsley
¼-½ tsp. cayenne pepper

Combine and marinate in refrigerator 12 hours. Keeps 1 week. Yield: 2 cups.

FIRST WATCH SUMMER SALSA
First Watch Restaurant, Naples, FL (title in bulletin)

FIRST WATCH SUMMER SALSA July 1996 (title in book)

1 tsp. celery seed
1 tsp. salt
1 tsp. dry mustard
1/3 heaping cup sugar
½ cup vinegar
1 cup oil

Combine dry ingredients. Add vinegar. Whisk in oil using a slow, steady stream until combined.

2-3 medium tomatoes
3 celery stalks
1 medium yellow summer squash
1 medium zucchini
1 medium onion

Chop vegetables and combine with dressing. Refrigerate overnight to combine flavors. Serve over avocado slices.

TORTILLA CHIP DIP January 1996

2 cans artichoke hearts drained
2 cups mayonnaise
2 cups grated Parmesan cheese

Finely chop the artichoke hearts. Combine ingredients and place in a 1½ quart casserole. Bake 350
degrees for 20 minutes. Stir in 1 jar of chunky salsa. Return to oven for ten minutes.

RANCH CHEDDAR & BACON DIP January 1997

1 (1 oz.) package Ranch Party Dip
1 pint sour cream
1 cup shredded Cheddar cheese
¼ cup bacon bits
Ritz Crackers, Triscuit Wafers, or Wheat Thins Snack Crackers

In bowl, combine dip mix, sour cream, cheese and bacon bits. Chill until serving time. Serve with crackers.

GOOD, GOOD CRACKER DIP June 1998

1 cup mayonnaise
1 tbsp. Worcestershire sauce
2 tbsp. chopped green pepper
1 tsp. minced dried onion
¼ cup sherry
1 can (6 oz.) crab meat (rinsed and strained)
1 can (6 oz.) shrimp (rinsed and strained)

Combine ingredients. Refrigerate leftovers.

BLOOMIN' ONION April 1998 (book has wrong date its in mar/apr97 bulletin)

1 large sweet onion
2 tbsps. flour
½ tsp. salt
1 large beaten egg
1 cup crushed saltines

Peel onion, leaving root intact. Cut onion vertically into fourths, up to ½" of root. Cut fourths into thirds. Place onion in boiling water for 5 minutes. Remove and place in ice water for five minutes. Loosen petals and drain upside down. Put flour and salt in plastic bag. Place onion in a bag and shake to coat. Dip onion in egg and cracker crumbs. Freeze 30 minutes, then refrigerate 30 minutes. Fry 5-7 minutes in 3" of hot oil (375°).

PEANUT BUTTER APPLE DIP November 1998

1 pkg. cream cheese, softened
1 cup peanut butter
1 cup packed brown sugar
¼ cup milk

Combine ingredients in a bowl and mix until smooth.

FESTIVE BEAN DIP December 1998

8 oz cream cheese. softened
8 oz dairy sour cream
4 oz bean dip or ½ refried beans
½ cup green onion, chopped
3 Tbsp. or ½ pkg. dry taco season mix
dash of pepper sauce or ¼ cup Picante sauce
1-2 cup shredded Monterey Jack cheese
1-2 cup shredded Cheddar cheese
Nacho chips

Combine first 3 ingredients. Stir in onion and seasoning. Layer in a baking dish, half beans, cheeses and repeat layers. Bake at 350 degrees for 25 minutes. Same with chips.

PICO DE GALLO (PEE ko day GUY yo) (title in may/jun1999 bulletin)
South American salsa using radishes, from Vicki Hansen @ Marion Farmer's Market

PICO DE GALLO May 1999 (title in book)

4 medium tomatoes, chopped
1 red onion, chopped
10 radishes, chopped
2 green chilies/jalapeno, seeded and chopped
2 tbsps. fresh cilantro, chopped
1 lime, juice only
¼ tsp. salt

Toss ingredients together and serve with tortilla chips. Refrigerate and use within 2 days.

TEXAS SALSA August 1999

1 large tomato, chopped
½ cup chopped onions
1 can (4 oz.) green chilis
2 tsp. fresh cilantro, chopped
1 clove garlic, minced
½ tsp. salt

Blend by hand. Let it work for 1 hour before serving

TITONCA DILLY DIP December 1999 (book has wrong date its 10-1-99)

1 cup sour cream
1 cup mayonnaise
1 tbsp. onion flakes
1 tbsp. parsley flakes
1 tsp. dill weed
1 tsp. seasoning salt

Combine all ingredients until smooth. Keep chilled.

PINE NUT PESTO December 1999 (book has wrong date its 10-18-99)

1½ cups fresh basil
5 cloves garlic
¼ cup pine nuts
¼ cup Parmesan cheese, grated

Blend the ingredients. Sprinkle on ¼ cup lemon juice. Use as a sauce for pasta, or as a dip for bread, etc.

DILLY PHILLY CRESCENT DIP 12-22-99 (this recipe is not in the 80th book)

1 4 oz. pkg. crescent rolls
½ tsp. dill weed
1 8 oz. pkg. cream cheese
1 egg yolk

Roll out rolls flat on floured surface. Sprinkle ¼ tsp. dill weed. Place the cream cheese on and sprinkle another ¼ tsp. dill weed. Bring rolls up over top and pinch rolls together to seal and bake in oven 350° 15 minutes or until it puffs up and is golden brown. Serve with thin apple slices.

PHILLY DIP CRESCENT DIP November 2000 (didn't find in nov. but did find the recipe above and changed some)

1 4 oz. pkg. crescent rolls
½ tsp. dill weed
1 8 oz. pkg. cream cheese
1 egg yolk

Roll out rolls flat on floured surface; seal edges. Sprinkle ¼ tsp. of dill weed over dough and pat down. Place the cream cheese block in center of dough rectangle; sprinkle ¼ teaspoon dill weed over cream cheese and seal edges; place on cookie sheet. Brush egg yolk on dough. Bake at 350° for about 15 minutes, until browned. Serve with sliced apples or with crackers or party bread.

HOT SPINACH DIP November 2000 (wasn't given on radio but was in nov/dec2000 bulletin)

¼ cup non fat Ricotta cheese
¼ cup plus 2 tbsps. skim milk
½ cup non fat mayonnaise
1 tbsp. dry sherry
10 oz. frozen spinach, thawed
8 oz. sliced water chestnuts, drained and chopped
6 oz. fresh lump crabmeat
3 oz. shredded, reduced fat Monterey Jack cheese
½ cup roasted red pepper in water, finely diced
¼ cup minced green onions
½ tsp. hot sauce
Vegetable cooking spray

Press Ricotta cheese through a sieve. Add the milk, mayonnaise and sherry; stir well. Drain spinach well, and add it and the rest of the ingredients; stir well. Spray a 1½ qt. casserole dish. Spoon mixture into dish, cover and bake at 350° for 30 minutes. Uncover dish and bake another 10 minutes, until hot and bubbly.

SUPER BOWL HOT PIZZA DIP (no date in book, different title, different method)

1 8 oz. pkg. cream cheese, softened
1 tsp. Italian or pizza seasoning
1 cup shredded mozzarella cheese
¾ cup grated parmesan cheese
8 oz. can pizza sauce
2 tbsps. chopped green pepper, optional
2 tbsps. thinly sliced green onion, optional

Beat cream cheese with the seasoning. Spread in a 9" microwave safe pie pan. Combine the cheeses, and sprinkle ½ over the cream cheese. Top with pizza sauce, then the rest of mixture cheese. Sprinkle on the green pepper and onion. Microwave on high 3-4 minutes turning 2 times until cheese is almost completely melted. (Rotate dish a couple times while cooking.) Let the dish stand 2 minutes. This dish could also be baked Bake in 350° for 20 minutes.
31

SUPER BOWL PARTY DIP 1-27-00 (title off radio on that day and recipe)

Cream the cream cheese and Italian or pizza seasoning and spread in a microwave safe pan. Combine mozzarella cheese, parmesan cheese, and sprinkle ½ of it on top the cream cheese. Top with pizza sauce and remaining cheese. Add the green pepper, green onion. Microwave on high 3-4 minutes turning 2 times until cheese is somewhat melted. Let stand 2 minutes. Can Bake in 350° for 20 minutes.

PEANUT BUTTER APPLE DIP May 2001

1 8 oz. package cream cheese, softened
1 cup peanut butter
1 cup packed brown sugar
1/4 cup milk
3 to 4 apples, cut into wedges

In a mixing bowl combine the first four ingredients; mix well. Serve with apples. Store in the refrigerator.

"JUST FOR NOTES"

BLANK PAGE
32

BATTERS, DRESSINGS, AND SAUCES
33

HINTS FOR BATTERS, DRESSINGS, AND SAUCES

No time to make Hollandaise? Add a pinch of ground red pepper and a dash of lemon juice to mayonnaise, heat and serve,

A cooked marinade should be cooled before adding to meat, a warm marinade will allow bacteria to grow,

Use plastic or glass bowls when marinating, always refrigerate.. Do not use leftover marinade.

In dips or salad dressings use equal amounts of sour cream or yogurt.

For Dijon Mustard: For 1 tablespoon Dijon use 1 tablespoon dry mustard, 1 teaspoon water, 1 teaspoon white wine vinegar, 1 tablespoon mayonnaise, and a pinch of sugar.

To add variety to salad dressing, make your favorite oil and vinegar dressing by the quart. At meal time, measure the mount you'll need and add Bleu cheese, onion, garlic, or a favorite here.

Sweeten store bought mustards with maple syrup, honey, or fruit spread or add, a savory touch with grated horseradish or citrus peel, crushed peppercorns and, dried herbs. Refrigerate for at least a few days for flavors to develop before using,

When making a salad using ranch dressing, add a little dill weed for extra flavor. This is especially good on tomatoes and cucumbers.

Grease an sauces can he soaked up with a paper towel laid on the top con be carefully spooned off.

Steaks, chicken, chops, and seafood marinated for a few hours in salad dressing have a wonderful broiled or grilled taste and takes Was time to cock.

Put your homemade salad dressings in a small plastic squeeze bottle no more, messy, sticky jars or knives.

ONION RING BATTER October 1967

1 cup flour
½ teaspoon sugar
½ teaspoon salt
2 tablespoons salad oil
Pinch of baking powder
1 cup ice water
Sliced onion rings

Slice onion and soak a few hours in milk. Mix above ingredients (except onion rings) and use for dip.
Onions go from milk to flour to batter to hot grease. Keep onions, milk and patter cool until ready to use.

CHICKEN SHAKE AND BAKE COATING February 1970

2 to 2½ cups bread crumbs
1 rounded teaspoon of salt free seasoning
¼ teaspoon garlic powder
¼ teaspoon cayenne
½ teaspoon salt, if needed

Coat chicken pieces by shaking in a bag with the coating mixture. Bake at 400° for 45 to 50 minutes.

KENTUCKY CHICKEN COATING April 1996

1 pkg. Good Seasons Italian dressing mix
½ tbsp. paprika
1 envelope tomato soup mix
½ tsp. salt
1½ cups self rising flour

Coat for frying or baking.

MAYONNAISE DRESSING June 1963

1 tablespoon mayonnaise (slightly thinned with cream)
1 tablespoon vinegar
1 tablespoon sugar
salt and pepper to taste

Combine above ingredients and pour over sliced cucumbers and onions. Allow to set awhile before
serving.

MISTER ED'S RUSSIAN DRESSING (book says April 1996 but its April 1966)

1 cup white sugar
1 cup oil
½ cup vinegar
½ cup chili sauce
½ cup catsup
1 teaspoon salt
1 medium onion, grated fine

Blend all ingredients well and store in covered container.

A calorie counting Open Line listener was interested in sautéed mushrooms, which, she understood, was a dieter's delight. Her request was answered by a long distance Open Line call from a listener in Aurora, Illinois.

HOMEMADE FRENCH DRESSING (book says april 1996 but its April 1966)

1 cup sugar
½ cup vinegar
1 can tomato soup
1 soup can salad oil
1/8 teaspoon garlic salt
1 tablespoon celery seed
1 tablespoon dry mustard
salt and pepper to taste

Mix in a bowl by hand and then bottle and shake well before using.

COLE SLAW DRESSING May 1966

Mix:
2/3 cup vinegar
1 egg
2 tablespoons sugar
1 teaspoon salt
½ teaspoon mixed mustard and butter, the size of an egg.

Stir until it boils. When cool, pour over shaved cabbage.

POPPY SEED DRESSING November 1974

½ cup sugar
dash of salt
dash of dry mustard
¼ cup salad vinegar
1 cup salad oil
½ teaspoon poppy seeds

Combine sugar, salt, and mustard with vinegar. Heat to boiling and then cool. Add oil, slowly beating constantly. Stir in poppy seeds.

BLENDER CELERY SEED DRESSING July 1967 (book left name of caller out)

½ cup sugar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon prepared mustard
1 teaspoon celery seed
1 medium onion, grated or cut fine
¼ cup vinegar
1 cup cooking or salad oil

Beat in blender at medium or high speed about 5 minutes. Makes 1 pint. Refrigerate. (Mrs. Glen Mobry, Cedar Rapids, Iowa)

HONEY MUSTARD DRESSING February 1992

2 cups mayonnaise
½ cup prepared yellow mustard
½ cup salad oil
½ cup honey
pinch red pepper
¼ tsp. onion salt
¼ cup apple cider vinegar

Combine all ingredients and refrigerate. Good for approximately 21 days.

BUTTERMILK DRESSING March 1992

½ cup buttermilk
¼ cup lowfat cottage cheese
1½ tbsps. lemon juice
1 tsp. dillweed or 1 tbsp. chopped fresh dill
1 clove garlic, minced
freshly ground pepper to taste.

In blender, mix together buttermilk, cottage cheese, lemon juice, dill, garlic and pepper until smooth and creamy. Refrigerate until well chilled. Makes about ¾ cup dressing. Serving: 1 tbsp. Calories: 9 Fat: Trace Calcium: 15 mg. Cholesterol: Less than 1 mg.

RASPBERRY VINAIGRETTE DRESSING December 1994

12 oz. frozen raspberries
2 cups white vinegar
1 cup olive oil
1 tsp. black pepper
2 cups sugar

Combine in a blender and puree until smooth.

STRAWBERRY DRESSING June 1999 (book has wrong date its 3-17-99)

1 cup strawberries, stemmed and quartered
1½ tbsps. balsamic vinegar
1 tbsp. hazelnut or sunflower oil
2 tsps. honey
¼ tsp. salt
1/8 tsp. freshly ground pepper

Puree all ingredients in a blender.

HOMEMADE RANCH STYLE SALAD DRESSING June 2001

Have the spices premixed and stored in an airtight container. Before serving, add mayonnaise and buttermilk. Be creative! Add, subtract and/or substitute spices 'til you find the perfect blend for your tastes!

1 1/2 tbsp. parsley
1/2 tbsp. pepper
1/2 tbsp. dried chives
1/4 tbsp. dried tarragon
1 tbsp. salt
1/4 tbsp. oregano
1/2 tbsp. garlic powder

Just before serving mix 1/2 cup of mayonnaise and 1/2 cup of buttermilk to 1 tbsp. of your spice mixture. Mix well. Tastes best when put in the refrigerator for one hour to chill and let flavors mix.

THOUSAND ISLAND DRESSING April 1965

1 quart mayonnaise
4 hard boiled eggs
½ green pepper, chopped
4 ounce jar pimientos
bottle of Chili Sauce
1 chopped onion
5 or 6 olives
2½ teaspoons Worcestershire Sauce
2 teaspoons A-1 Sauce

Mix all ingredients together and blend well in your blender.

AVOCADO CREAM DRESSING April 1967

½ cup mashed ripe avocado
1/3 cup sour cream
2 tablespoons lemon juice
½ teaspoon sugar
¼ cup chili powder
¼ teaspoon salt
¼ teaspoon hot pepper sauce
1 clove garlic, crushed

Combine ingredients and mix till smooth. Chill before using.

CHILI SAUCE September 1963 (book left name of caller out)

30 ripe tomatoes
3 large onions
2 red peppers
3 green peppers
4½ cups vinegar
2½ cups brown sugar
3 tablespoons salt
2 teaspoons nutmeg
2 teaspoons ground cinnamon
2 teaspoons all spice
2 teaspoons ginger
2 teaspoons mustard

Scald and peal tomatoes. Chop or mash to a pulp with onions and peppers. Place in kettle with vinegar, sugar, salt and spices. Tie spices in a bag. Bring to a boil, stirring frequently to prevent sticking. Boil sauce until it begins to thicken. Usually takes about an hour. Place in bottles or jars and seal hot. (Mrs. Finley)

MRS. TURNERS BARBEQUE SAUCE July 1964

¾ teaspoon salt
½ teaspoon pepper
¾ teaspoon paprika
2 teaspoons sugar
¼ teaspoon garlic salt
1/3 cup catsup
1/3 cup tomato juice
1 small onion chopped fine
¾ cup water
¼ cup vinegar or lemon juice
½ teaspoon Worcestershire Sauce
2 tablespoons butter, margarine, or salad oil

Combine all ingredients and simmer for fifteen minutes.

QUICK PIZZA SAUCE: May 1965

Mix one 6 ounce can tomato paste, ½ cup hot water, 1 teaspoon salt, ½ teaspoon oregano, and 1/8
teaspoon pepper together. Mix well, pour over pizza before baking.

MRS. MAU'S GREEN TOMATO RELISH September 1965 (book left name of caller out)

4 green sweet peppers
2 red sweet peppers
2 pecks green tomatoes
2 medium heads cabbage
12 large onions
2 cups plain salt
white or dark vinegar
3 pounds brown sugar
1 tablespoon cinnamon
1 tablespoon nutmeg
1 tablespoon allspice
1 tablespoon celery seed
2 teaspoons mustard seed

Cut up peppers and remove seeds. Grind in food chopper with tomatoes, cabbage and onions. Mix all together. Add the 2 cups salt and let stand overnight. Next morning squeeze out all the liquid you can with your hands. Cover with cold vinegar until it shows through on top. Stir in remaining ingredients. Cook and stir five minutes until it is heated through. Pour into sterile jars and seal. (Mrs. Walter Mau, Waterloo).

CRANBERRY RELISH January 1996

2 cups cranberries
1 small onion
½ cup sugar
¾ cup sour cream
2 tbsps. horseradish

Grind the cranberries and onion. Stir in remaining ingredients.

RHUBARB JAM May 1968

4 cups rhubarb, chopped
4 cups sugar
1 tall can crushed pineapple

Stir well and let stand 3 to 4 hours. Boil ten minutes and add a box of favorite flavored gelatin. Stir well. Pour while hot and paraffin while still hot. Lid and store.

BRANDY OR RUM SAUCE January 1969

Mix 1 cup brown sugar and 2 rounded tablespoons cornstarch. Add 1 rounded tablespoon butter. Mix 2 cups warm water and 1 tablespoon vinegar and add. Bring to boil very slowly. Boil 3 or 4 minutes. Remove from heat and add rum or brandy to taste.

SWEET PICKLE RELISH July 1969

12 medium cucumbers, seeded, but not peeled
4 green peppers
4 onions
2 stalks of celery

Grind and sprinkle ½ teaspoon salt over the ground vegetables and let stand. Mash 1 quart strawberries with ½ overnight. Drain next morning.

Bring to boil:

3 cups sugar
3 cups vinegar
1 teaspoon celery seed
1 teaspoon mustard seed

Add ground vegetables to boiling mixture and boil for ten minutes. Seal while hot.

CRANBERRY SAUCE February 1971 (book left name of caller out)

1 pound cranberries, picked over, washed and drained
1 cup liquid, half water, half fresh orange juice
¼ cup water
1 tablespoon Sure-Jell
3½ cups granulated white cane sugar

Add the 1 cup liquid to cranberries and cook over medium heat just until skins pop. Mash berries with potato masher. Dissolve Sure-Jell in ¼ cup water and add with granulated sugar. Stir, bring to boiling point. Pour into mold and allow to set. (Mrs. Frank Hulen, Quincy, Illinois)

MEAT MARINADE August 1972

1 part vinegar, wine or lemon juice
1 part salad oil
1 part consommé

One cup of each makes an average amount. Marinate meat in marinade at room temperature for 24 hours, turning occasionally.

COCKTAIL SAUCE (this one was found in sep.1973 bulletin, from the book is below)

¾ cup chili sauce
2 to 4 tablespoons lemon juice
2 or 3 tablespoons horseradish
2 teaspoons Worcestershire Sauce
1 teaspoon grated onion
Few drops Tabasco Sauce

Salt to taste and chill.

COCKTAIL SAUCE September 1972 (Here it is from the book)

¾ cup chili sauce
2 to 4 tablespoons lemon juice
2 or 3 tablespoons horseradish
2 teaspoons Worcestershire Sauce
1 teaspoon grated onion
Few drops Tabasco Sauce
Salt, to taste

Mix together and chill.

PINEAPPLE GLAZED PORK CHOPS (book says its in nov. 1972 but I found it in bulletin Nov.1973)

1 cup brown sugar, firmly packed
8 ounce can crushed pineapple, juice and all
Juice of one lemon
2 teaspoons prepared yellow mustard
1 teaspoon dry mustard

Mix well. Grill pork chops or ham until seared. Finish cooking by basting chops or ham with just juice from the above mixture. Just before serving, add pineapple and remaining glaze.

SOUR CREAM TOPPING FOR BAKED POTATOES (book says its in Dec.1972 but I found it in bulletin Dec.1973)

1 cup thick sour cream
1 tablespoon sugar
1 teaspoon salt
¼ teaspoon paprika
1 teaspoon dry mustard
2 tablespoons vinegar

Whip cream until thick and fluffy. Mix sugar and seasonings together with vinegar and beat into sour
cream.

TERIYAKI SAUCE February 1974

Combine ½ cup soy sauce, ¼ cup honey or 2 tablespoons sugar, ½ teaspoon monosodium glutamate, 1 clove garlic minced or ½, teaspoon ginger and a couple of teaspoons minced onion (optional). Use to marinate chicken or meat overnight.

HOLLANDAISE SAUCE July 1978

½ teaspoon salt
4 egg yolks
½ teaspoon dry mustard
1 tablespoon lemon juice
dash of tabasco
1 stick melted butter

Whirl in the blender.

COOL CUCUMBER SAUCE January 1980

½ cup salad dressing
½ cup sour cream
½ cup chopped cucumber
1 tablespoon chopped chives
1 teaspoon parsley flakes
¼ teaspoon salt
¼ teaspoon dill weed

Combine all ingredients. Mix well. Chill.

DILL SAUCE FOR FISH April 1980

2 eggs
¼ cup salad oil
a dash of salt and pepper
1 tablespoon minced fresh dill (or dillweed)
½ cup light cream (or half 'n half)
½ teaspoon lemon juice (Worcestershire sauce)

Beat the eggs. Add the remaining ingredients. Beat until well blended. Makes about 1 cup.

ZESTY SHERRY MARINADE July 1994

1½ Tbsps. dry mustard
1½ Tbsps. sweet paprika
1 Tbsp. ground coriander
1 tsp. coarse ground black pepper
½ tsp. salt
3 Tbsps. dry sherry
2 Tbsps. vegetable oil
2 Tbsps. water
3 garlic cloves, minced

Combine all ingredients, stirring until well blended. Marinate beef 15 minutes to 2 hours before grilling. Makes ½ cup.

TANGY BBQ SAUCE August 1994

1 cup ketchup
2 Tbsps. lemon juice
2 Tbsps. vinegar
¼ cup brown sugar
2 tsps. prepared mustard
½ to 1 tsp. hot pepper sauce
1 bay leaf
1 garlic clove, minced
½ cup water
2 tsps. worcestershire sauce

Combine all ingredients in a saucepan. Bring to a boil. then reduce heat. Cover and simmer 30 minutes, stirring occasionally. Makes 1½ cups.

IOWA CHOP MARINADE VIA KENTUCKY August 1994

¾ cup soy sauce
2 Tbsps. olive oil
1 Tbsp. ketchup
1 medium onion, chopped
1 glove garlic, minced

Combine all ingredients and marinate chops in refrigerator several hours or overnight. Grill several
minutes an each side, then stand chop up on side and grill until done.

SALMON MARINADE October 1996

1 oz. Green Label Jack Daniels
2 tbsps. brown sugar
½ cup soy sauce
Fresh black pepper
1 crushed garlic clove, optional

Combine and soak fish overnight. Grill.

NEW ORLEANS MEAT MARINADE May 1998 (called N' ORLEANS MEAT MARINADE in may/jun98 bulletin.)

6 oz. teriyaki sauce
6 oz. Dr. Pepper
6 oz. french dressing
1 tsp. Lawrey's seasoning salt
1 tsp. vegetable oil

Combine ingredients. Put meat in sealed container, or bag, marinate in refrigerator for 24 hours. (Enough marinade for about 4 chicken breasts, a couple of steaks.) Can also be used for any meats, including fish.

CREAMY HORSERADISH SAUCE (for beef) February 1999

1 cup whipping cream
1/3 cup mayonnaise, or reduced fat salad dressing
¼ cup horseradish
1 tsp. prepared mustard
¼ tsp. salt
dash of cayenne pepper

Whip the cream with a mixer. Gently fold in remaining ingredients; chill. Serve with roast beef or prime rib. Makes about 2 cups.

MARINADE FOR 2-3 POUND ROAST

½ cup salad oil
¼ cup vinegar or ¾ cup red wine
¼ cup chopped onion
1 teaspoon salt dash pepper
2 tablespoons Worcestershire Sauce (A-1 etc.)

Mix in a pan or bowl large enough to hold roast. Marinate overnight. Roast meat at 250-275° for 30 35 minutes per pound. Good for beef, game meat, any kind of meat. Tenderize.

"JUST FOR NOTES"

BLANK PAGE
48

Breads Sweets Rolls & Stuffing

HINTS FOR BREADS

Dry yeast is soaked or softened in warm liquid. Technically, you cannot "dissolve the yeast"; it is a living organism, cells merely separate, activate, and reconstitute to expand and reproduce. They will appear to dissolve only because the cells are exceedingly small.

Hot water hills yeast. You can tell if the temperature is correct by pouring the water over your forearm; if you cannot feel either hot or cold, the temperature is just right,

Add ½ tsp. of sugar to the yeast when stirring it into the water to soften. If it foams and bubbles in ten minutes. you know the yeast is alive add active.

Use water that has been used to boil potatoes to make broad more moist; adds flavor and provides food for the yeast.

When Milk is used in making bread, you got a finer texture. Water makes a coarser bread.

When creaming butter and sugar together, it's a good idea to rinse the bowl with boiling water first. They'll cream faster.

Dough won't stick to your hands if it is kneaded inside a large plastic bag.

To help yeast dough rise. quickly and evenly, use a heating pad. Set the covered bowl on the pad with its temperature set at medium. If the television is in use, it makes a nice warm spot for dough to rise.

Another way to raise bread; turn oven to 200°. When temperature is reached shut oven off and put bread in to rise.

Dough can be raised in 15 minutes using a microwave. Piece the dough in 4, microwave proof bowl and put it in the microwave with another container of 8 ounces of water. Heat at 10% power (or lowest setting) for 3 minutes. Let rest, in the oven for three minutes, then heat again for 3 minutes. Let rest 6 minutes, Dough should have doubled in, bulk and is ready for shaping.

To thaw frozen bread loaves, place in clean brown paper and put in 325° oven, for 6 to 6 minutes to thaw completely. for thawing rolls, allow several more minutes. 20 seconds in the microwave is enough time for 2 slices to thaw.

Use shortening,- not oleo or oil to grease pans, especially for bread, as oleo and oil are absorbed more readily into the dough or batter and do not help release baked goods from pan.

PIZZA DOUGH June 1963 (book left name of caller out)

1 cup warm water in bowl
1 package or cake of yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons salad oil
flour as needed

Mix yeast and water, stirring until yeast is dissolved. Stir in sugar, salt and salad oil. Add two cups of flour or more and beat until smooth. Cover and let rise in warm place till doubled in bulk, about 45 minutes or less. Makes two 12 inch pizzas. Bake 25 minutes at 400°. (Mrs. Cliff Shalla, Kalona, Iowa)

CHERRY NUT BREAD March 1964 (the note THIS RECIPE CONTAINS NO SHORTENING was omitted in book)
THIS RECIPE CONTAINS NO SHORTENING

2 eggs
1 cup sugar
1½ cups regular flour
½ teaspoon salt
1½ teaspoons baking powder
1 8 oz. jar maraschino cherries
1 cup nut meats, chopped

Drain cherries & save juice. Beat eggs, add sugar & mix well. Add remaining dry ingredients. Beat
mixture thoroughly. Add cherry juice. By hand, stir in chopped cherries & nuts. Do not over mix at is
point. Just mix until ingredients are combined. Pour into well greased loaf pan. Bake at 350° for 45
minutes.

TOAST Dave Dighton (WMT Account Executive)

Put 2 slices of wheat bread, white or rye bread in toaster. Set control at light, medium or dark. Push handle down. Drum fingers on table… when it pops up, cover with real butter while hot. Add jelly or jam, if desired. Enjoy!

POTATO BREAD March 1964 ( book left name of caller out)

1 medium size potato, peeled & cut up
1 package yeast
2 tablespoons shortening
2½ cups water
2 tablespoons sugar
1 tablespoon salt
6 cups flour

Cook potato in water. Drain & save water. Mash potato well. Soften yeast in ¼ cup potato liquid. Measure & add water to remaining potato water to make 2¼ cups. Add shortening, sugar & salt to potato liquid and mashed potatoes and mix well. Add some flour and beat smooth. Add softened yeast and mix. Add remaining flour gradually to soft dough. Knead on floured surface about 10 minutes. Place in a greased bowl. Grease top and cover. Let rise for one hour. Punch down and turn in bowl. Cover and let rise about 30 minutes. Divide and shape in 2 loaves. Let rise until double in greased pans and bake at 375° for about 40 minutes. (Miss Carola Schmidt, Decorah, Iowa)

HOLIDAY FRUIT NUT BREAD December 1966 ( book left name of caller out)

½ cup butter
1 cup sugar
2 eggs, beaten
3 bananas, mashed
2 cups flour
1 teaspoon soda
¼ cup nutmeats
¼ cup chocolate chips
¼ cup maraschino cherries

Cream butter and sugar and add beaten eggs, then mashed bananas. Sift flour, salt and soda together. Stir just to moisten then stir in nutmeats, chocolate chips and maraschino cherries. Bake in a greased 9 by 5 by 3 inch loaf pan at 350° for about 40 minutes. (Mrs. Floyd W. Harper, Cedar Falls, Iowa)

MRS. RHODES OATMEAL BREAD April 1969

2 cups rolled oats
2 cups boiling water
½ cup lukewarm water
4 cups sifted white flour
2 teaspoons salt
2 tablespoons fat
2 tablespoons white sugar, honey or brown sugar
½ cake yeast

Pour the boiling water over the oatmeal in mixing bowl. Add the sugar, salt and fat. Cover and set aside to cool. Soak the yeast in the ½ cup lukewarm water and add ½ cup of the flour. When the first mixture is cool, combine the two mixtures, cover and set aside until double in bulk. Beat down, add the rest of the flour and knead for several minutes on baking board. Roll in greased mixing bowl until well greased. Cover and let double in bulk again. Make into loaves. Put in greased baking pans. When almost double in bulk, bake in 350° oven until done. Remove from pans, grease the tops with melted butter.

RHUBARB BREAD June 1971

1½ cups brown sugar
2/3 cup liquid shortening
1 egg
1 cup soured milk
1 teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
2½ cups flour
1½ cups diced rhubarb
½ cup nuts

Combine sugar and shortening. Stir in egg with sour milk and vanilla. Add sifted dry ingredients. Stir in rhubarb and nuts. Pour into two greased loaf pans. Sprinkle a mixture of ½ cup sugar, ½ teaspoon
cinnamon and 1 tablespoon melted butter or margarine over batter. Bake at 325° for 40 to 50 minutes. Let cool for 2 or 3 minutes. Remove from pan.

RYE BREAD July 1971 (the book left this note out This recipe contains no shortening)

1 package dry yeast
¼ cup warm water
1 teaspoon sugar
2½ cups warm water
3 cups "Old Doc" rye flour
3 tablespoons caraway seeds
4 cups white flour
1 teaspoon salt

Dissolve dry yeast into ¼ cup warm water and sugar. In a large bowl, put 2½ cups warm water. Add rye flour and caraway seeds. Add yeast and let set for one hour. Then add white flour and salt. Work well and knead until smooth on floured surface about five minutes. Return to bowl and let rise 1½ hours. Divide into two parts. Roll out each half to ½ inch thick. Form into loaf. Place on greased cookie sheet. Cover and let rise again 40 to 45 minutes. Slash top in 2 or 3 places with scissors. Bake 350° 40 to 45 minutes. This recipe contains no shortening.

SUGAR LUMP CINNAMON BREAD October 1971

1 cup milk
½ cup margarine
½ cup sugar
1 teaspoon salt
2 packages yeast
1/3 cup warm water
1 tablespoon vanilla
1 egg
5½ to 6 cups flour

Combine milk, and margarine and heat to scalding. Add sugar and salt and cool to lukewarm. Soften yeast in 1/3 cup warm water. Add vanilla and egg to milk mixture. Add softened yeast. Add flour gradually as needed. Knead dough on floured surface until smooth. Let rise until double. Punch down and divide in half. Roll each half to 12 by 15 inch rectangle. Mix ¼ cup soft margarine or butter, 1 tablespoon cinnamon and 50 sugar cubes. Mix together. Use half on each rectangle, spreading as evenly as possible. Roll up and pinch edges to seal. Place in greased bread pan and let rise until double for 30 to 35 minutes. Bake for 30 to 40 minutes at 375°.

PEANUT BUTTER BANANA NUT BREAD December 1971

1¾ cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1/3 cup shortening
¾ cup peanut butter, crunchy or plain
½ cup nuts if plain peanut butter is used
2/3 cup sugar
2 eggs, slightly beaten
1 cup mashed ripe bananas

Preheat oven to 350°. Sift first four ingredients. Cream shortening and peanut butter. Add sugar
gradually while creaming. Cream until light and fluffy. Add eggs, beat well. Stir in dry ingredients
alternately with bananas. Mix well, but do not beat. Spoon into greased loaf pan 8 by 4 by 3 inches.
Bake one hour.

MARGARET'S CORNBREAD April 1972

¾ cup sugar
½ cup salad oil
2 eggs, beaten
1½ cups flour
3 teaspoons baking powder
1/8 teaspoon salt
1½ cups yellow cornmeal
1 cup milk

Blend sugar and oil. Mix in eggs. Blend dry ingredients and put into creamed mixture, alternating with
milk. Pour into an 8 by 11 inch pan and bake for 30 minutes at 400°.

BEER AND CHEESE BREAD March 1972 (book has wrong date its march or april 1973)

2 cups beer
2 tbsps. sugar
1 tbsp. salt
2 tbsps. butter
5 cups all purpose flour
1 8 oz pkg. American style cheese
2 pkgs. dry yeast
1 tbsp. caraway seed

Grease 2 bread pans and 1 large mixing bowl. In a large saucepan, heat beer sugar, salt, butter and cheese. Reserve ½ cup beer to cool the mixture to lukewarm. In a large mixing bowl, combine 2 cups flour, 2 packages yeast and caraway seed; mix well. Add the lukewarm cheese and beer mixture. Beat for about 3 minutes at medium speed. By hand, mix in the other 3 cups of flour, making a fairly stiff dough. Kneed dough on floured surface for about 5 minutes. Place in a greased mixing bowl, then turn the dough so that in turning the on top is lightly greased. Cover and allow to rise in a warm place until double in size. Remove bowl and punch and divide in half. Roll each halves to 11x5" rectangles. Cut each rectangle into 3 strips (the long way leaving the top joined. Braid each piece and place in a bread pan. Cover and let rise to double in size, about 45-60 minutes. Brush top with milk and sprinkle with sesame seed or caraway seed. Place in preheated oven at 350° and bake for 40-45 minutes, until deep golden brown. Loves will sound hollow when tapped. Remove from pans immediately and cool on racks.

CRUSTY FRENCH BREAD November 1974

1 tablespoon shortening
1 tablespoon salt
2 teaspoons sugar
1 cup boiling water
1 cup cold water
1 cake compressed yeast
6 cups sifted white flour
Slightly beaten egg white

Put shortening, salt and sugar into a large bowl. Add boiling water and cold water make lukewarm water. Blend in yeast (dry yeast can be used if dissolved in a little of the lukewarm water first). Add flour gradually and stir until well blended. Knead dough on lightly floured board for 5 minutes. Place in a greased bowl and cover. Let rise until double in bulk (about one and one half hours). Shape into long French loaves. Place on greased baking sheet. Let rise another hour, till double in bulk. Brush with slightly beaten egg white. Make three diagonal cuts across top of loaf.

WHOLE WHEAT BREAD January 1975

7¾ to 8¾ cups whole wheat flour
4 teaspoons salt
2 packages dry yeast
1½ cups milk
1½ cups water
¼ cup honey
6 tablespoons butter or margarine

In a large mixing bowl, stir together 3 cups of the flour, salt and undissolved yeast. In a small saucepan, add milk, water, honey and butter or margarine. Over low heat, cook till 120° to 130°. Gradually stir into flour mixture and beat two minutes at medium speed, scraping bowl occasionally. Add one more cup flour and beat two minutes at high speed. Using wooden spoon, stir in remaining flour needed to make a stiff dough. Turn out on a lightly floured surface and cover and let rest 10 minutes. Knead about 10 minutes until smooth and elastic. Place in a greased bowl and turn to grease top. Cover and let rise until double (about 50 minutes). Punch dough and divide into two loaves. Place in greased bread pans, cover and let rise again until double. Bake in preheated oven at 375° for about 35 minutes. Turn out on wire racks and let cool.

CRAZY MONKEY BREAD November 1979 (called Monkey Bread in nov/dec1979 bulletin)

4 tubes of refrigerator or buttermilk biscuits
¾ cup sugar
1 tablespoon cinnamon
1 cup sugar (additional)
¾ cup margarine
1½ tablespoons cinnamon (additional)

Remove the biscuits from the tubes and cut each biscuit into fourths. Mix the first cinnamon/sugar together well, and roll each piece of the dough in the mixture. Place the pieces of dough into a greased tube (or angel food) cake pan, stacking evenly. Now, mix the second sugar/cinnamon and margarine and bring to a rolling boil. Pour over the biscuits. Bake at 350° for 40-45 minutes. Let stand 5 minutes then invert over a plate. To serve: do NOT slice just pick it off like a "monkey".

7-GRAIN BREAD March 1980

3 cups warm water
2 packages active dry yeast
4 tablespoons barley malt (honey or molasses)
whole wheat flour
4 tablespoons vegetable oil
1 tablespoon salt
½ cup buckwheat flour
½ cup soy flour
½ cup cornmeal
½ cup uncooked rolled oats
½ cup rye flour
½ cup millet (cracked, if desired)

Combine the water and yeast to dissolve. Add the sweetener of your choice and 3 cups whole wheat
flour. Beat 2½ minutes with the mixer (or 100 strokes). Stir in the oil, salt, and all the other flours (plus
enough whole wheat flour so that the dough does not stick to the side of pan.) Turn out on a floured
surface and knead 8-10 minutes or until firm and elastic. Let rise, covered, until doubled in bulk. Punch
down and divide into thirds. Place into lightly greased loaf pans. Let rise for 30 minutes. Bake at 350°
for 50 minutes. Cool on a wire rack.

SEASONED CROUTONS April 1980
(from "Heloise")

Buy one package of your favorite dry salad dressing mix. Add enough oil (butter or bacon drippings) to make a "spreadable" mixture. Mix well. Using stale bread (or heels or hamburger buns, etc.) and a pastry brush, thoroughly brush both sides of the bread with the salad dressing mixture. Slice the bread into cubes. (Cold or frozen bread will slice easier). Spread the cubes in a single layer on a cookie sheet and bake at 200-250° until dried but NOT hard about 45-60 minutes.

EASY SCOTTISH SHORTBREAD September 1980

½ pound butter
½ cup powdered sugar
2 cups flour
¼ tsp. salt
¼ tsp. baking powder

Pre heat oven to 350°. Cream the butter; then, gradually add the sugar, beating well. Mix the flour, salt, and baking powder together and add to the creamed mixture. Mix well. Next, roll out the dough (about ¼ inch thick). NOTE: You might want to roll the dough in a pizza pan. Bake at 350° for about 20-25 minutes or until the edges are slightly browned.

MARION MARKET BANANA PECAN BREAD June 1999 (book left name of caller out and has wrong date. date is 5-12-99)
From Eleanor Bowen

1½ cups margarine
3½ cups sugar
7 eggs
1 tbsp. baking soda
1 tbsp. vanilla
2 cups soured milk
7 cups flour
2¼ cups mashed bananas
1½ cups chopped pecans

Cream the margarine and sugar with a hand mixer. Beat in the eggs, milk, baking soda, vanilla and flour. Stir in the banana and nuts by hand. Bake in greased 8x4" loaf pans at 325° for 60-70 minutes. Makes 6-7 loaves. Let cool in pans for 10 minutes, then turn out on wire racks to cool. Wrap loaves in plastic if freezing. To sour milk, add ½ tbsp. cider vinegar to 2 cups fresh milk and let set at room temperature for 2-3 hours.

OATMEAL BREAD FOR 1½ lb. BREAD MACHINE February 2000

1 cup water
3 tbsps. oil
3 tbsps. sugar
1½ tsps. salt
½ cup oatmeal (quick or old fashioned)
¼ cup oat bran
2½ cups bread flour
2¼ tsps. yeast

Add ingredients to bread machine in order given. Use the "normal" setting and bake on a "medium."

SOFT SANDWICH BREAD FOR 1½ POUND BREAD MACHINE April 2000

1 cup water
¼ cup butter/margarine, softened
1 egg
2 tbsps. sugar
1 tsp. salt
3 cups bread flour
¼ cup dry milk powder
2 tsps. quick rise bread machine yeast

Layer in machine in order given; bake per machine directions.

CINNAMON-TOPPED OATMEAL MUFFINS December 1970

1 cup sifted flour
¼ cup sugar
3 teaspoons baking powder
½ teaspoon salt
1 cup oatmeal
½ cup raisins
3 tablespoons liquid shortening
1 egg, beaten
1 cup milk

Mix like any other muffin. Add shortening, egg and milk to other ingredients, stirring just until moistened. Fill greased muffin cups 2/3 full and sprinkle with topping mixture made of 2 tablespoons sugar, 2 teaspoons flour, 1 teaspoon cinnamon and 1 teaspoon melted butter. Bake at 425° for fifteen minutes. Makes twelve muffins.

KOLACHES June 1999 (book left name of caller out and date is wrong its 4-21-99)
From Sharon Scherbaum @ Marion Farmer's Market

1 stick butter or margarine
½ cup sugar
2 cups scalded milk
2 tbsps. yeast
4 eggs
1 tsp. vanilla
½ tsp. salt
6-7 cups flour

Combine hot milk with butter and sugar. Dissolve yeast in ¼ cup warm water; add to first mixture. Mix in the eggs, vanilla and salt. Gradually beat in the flour until dough is soft, but not sticky. Divide in half, put in greased bowls; let rise for 1½ hours. Roll dough out on floured surface. Cut with 3 inch round cutter. Place on greased cookie sheets; let rise 1 hour. Fill with desired filling. Bake at 400° for 10-12 minutes,

FAMOUS DUTCH STICKY CINNAMON BUNS August 1966 (book left out where recipe came from Ottumwa listener from the Pennsylvania Dutch Cook Book).

1 package dry yeast
¼ cup warm water
1 cup milk, scalded
3 tablespoons sugar
½ teaspoon salt
3¼ cup sifted flour
3 tablespoons soft butter
½ cup chopped raisins
2 tablespoons currants
2 tablespoons finely chopped citron
¼ cup firmly packed brown sugar
½ teaspoon cinnamon
3 tablespoons brown sugar

Soften yeast in warm water and let stand 5 to 10 min. Add milk to sugar & salt, mix & cool to lukewarm. Add 1 cup flour & mix until smooth. Stir in yeast. Add remaining flour mixing well. Knead dough on floured board until smooth. Put in greased bowl, grease top, cover with towel and let rise in warm room until double. Punch down dough, roll into rectangle about ¼ inch thick. Brush with the softened butter and spread with mixture of raisins, currants, citron, ¼ cup brown sugar and cinnamon. Roll up like jelly roll and cut into ¼ inch thick slices. Lay the slices in buttered pan 13 by 9 by 2. Cover and let rise until doubled. Sprinkle top with the 3 tablespoons brown sugar. Bake 375° for 20-25 min. (Sent in by an Ottumwa listener from the Pennsylvania Dutch Cook Book).

APPLE COFFEE CAKE September 1966 (doesn't have who gave recipe in book, does on bulletin)

1½ cup flour
½ cup sugar
¼ cup butter or margarine
1 teaspoon baking powder

Rub butter into flour with fingers. Blend the above with one beaten egg and one tablespoon water. Spread in pie tin. Press one cup sliced apples (do not peel apples) into dough. Apples should be in rows. Sprinkle over top a mixture of one half cup sugar and ½ teaspoon cinnamon. Nuts for topping can be used but not needed. Bake for 25 minutes at 350°. (Gwendolyn Elmegreen, Monmouth, Iowa).

CINNAMON-TOPPED OATMEAL MUFFINS December 1970

1 cup sifted flour
¼ cup sugar
3 teaspoons baking powder
½ teaspoon salt
1 cup oatmeal
½ cup raisins
3 tablespoons liquid shortening
1 egg, beaten
1 cup milk

CHERRY COFFEE CAKE February 1972

2 cups flour
1 cup sugar
2 teaspoons baking powder
½ cup margarine or butter
1 egg plus enough milk for 1 cup liquid
1 can cherry pie filling

Sift flour, sugar and baking powder together. Cut in butter and beat well. Pour into large greased pan and pour cherry pie filling over top. Make a topping of 1 cup flour, 1 cup sugar and ½ cup butter. Pour mixture over top of cherry pie filling. Bake at 350° for one hour.

CINNAMON SWIRL COFFEE CAKE April 1972

1 package yellow cake mix
1 package instant vanilla pudding mix
½ cup vegetable oil
1 cup sour cream
¾ cup brown sugar
2 teaspoons cinnamon
1 cup chopped nuts
4 eggs

Heat oven to 350°, combine brown sugar, cinnamon and nuts. Blend well and place half into bottom of greased 9 by 13 inch pan. In a large mixing bowl, combine cake mix, pudding, oil, eggs and sour cream. Beat with electric mixer at medium speed about 4 minutes. Pour into cake pan. Sprinkle remaining nut mixture over batter. Swirl into batter with a knife Bake 45 to 50 minutes.

LIGHT AND FLUFFY CINNAMON ROLLS April 1993 (book says wrong date its from April 1983)

2 packages yeast
2 teaspoons sugar
¼ cup warm water

Mix in large peanut butter jar till bubbly. Cover and set aside. Heat 2 cups milk to boiling. Cool till warm. In separate bowl, mix 3 egg yolks, 2/3 cup sugar, ¾ cup oil, 1 tablespoon lemon juice, 1 teaspoon salt, and mix well. Add yeast mix and cooled milk. Add 6 cups flour (one cup at a time), cover, and let rise till doubled. Turn out on floured board. Make into rolls. Let rise till doubled. 350° 30 minutes. Ice with powdered sugar frosting.

RHUBARB CINNAMON COFFEE CAKE June 2000 (date is wrong when they got recipe because it was in mar/apr99pg6, bulletin, and in may/jun2000pg6)

4 cups rhubarb, cut in ½ inch pieces
2 eggs, lightly beaten
2 cups sugar
2 tsps. cinnamon
½ cup oil
1 cup chopped nuts (optional)
2 cups flour
1 tsps. salt
2 tsps. baking soda

Put rhubarb in a large bowl. Stir in eggs. Add sugar, cinnamon, oil and nuts; mix well. In separate bowl, combine flour, salt and soda. Add to rhubarb mixture. Stir only enough to dampen. Pour into a greased 9x13" pan.

Topping:

Combine 3 tbsps. brown sugar with 1½ tsps. cinnamon. Sprinkle over cake batter. Bake at 350°, 45-50 minutes. A very moist cake.

APPLE CINNAMON PULL-APARTS January 1984

2 cups Bisquick
½ teaspoon cinnamon
1 cup apples (Golden)
½ cup milk
2 ounce package cream cheese
1/3 cup sugar
1/3 cup brown sugar
½ teaspoon cinnamon
¼ cup melted butter

Mix first 3 ingredients. Add milk. Stir until dough forms. Cut cream cheese into 16 cubes. Divide dough into 16 pieces. Wrap dough around cheese. Combine sugars and cinnamon. Roll pieces in butter then in sugar/cinnamon mixture. Place in ring mold. Bake at 400° for 15-20 minutes. Invert and serve.

CREAM CHEESE PUMPKIN MUFFINS May 1991

2 eggs, slightly beaten
½ cup canned pumpkin
½ cup milk
¼ cup vegetable oil
1½ cups flour
1/3 cup sugar
3 tsps. baking powder
½ tsp. salt
1¼ tsps. ground cinnamon
¼ tsp. ground nutmeg

Filling:
1 (3 oz.) pkg. cream cheese, softened
1 tbsp. sugar
1 tbsp. milk

Cream till smooth.

Heat oven to 400°. Grease bottoms only of 12 muffin cups, or use papers. Prepare cream cheese filling and reserve.

Mix eggs, pumpkin, milk and oil. Stir in remaining ingredients till flour is moistened. Fill cups 2/3 full. Divide filling among muffins (1 tsp. each). Swirl with knife. Bake 20-22 minutes. Immediately remove from pan.

TEXAS CHOCOLATE MUFFINS June 1991

1 cup sifted flour
pinch salt
3 tbsps. cocoa
2 sticks (8 ozs.) butter or margarine
2 ozs. unsweetened chocolate
2 ozs. semi sweet chocolate
1½ cups sugar
4 eggs
1 tsp. vanilla
¼ tsp. almond extract
2 cups toasted pecans

Line 12 muffin cups. Sift flour, salt, and cocoa. Melt butter and chocolates. Stir sugar into chocolate mixture. Add eggs one at a time. Add vanilla and almond extract and blend. Add dry ingredients, stirring just till moistened. Stir in nuts. Drop into muffin cups. Bake 30-35 minutes at 350°.

PECAN CARAMEL ROLLS December 1991 (book left out where recipe came from)
(FROM METZ HONEY FARM)

7 cups flour
2 pkgs. dry yeast
1 cup warm water
1 cup cold water
½ cup sugar
2 eggs
2 sticks butter or margarine
1 tsp. salt

Pan dressing:
2 cups brown sugar
1/8 tsp. salt
8 tbsps. butter
4 tbsps. honey
4 tbsps. water pecans

Combine yeast and warm water. Melt butter or margarine. Add cold water Beat in eggs, sugar and salt. Add yeast mixture. Gradually add flour. Let rise overnight in covered container Roll out and divide in four portions. Brush with melted butter and cinnamon/sugar and chopped pecans. Roll up and slice. Prepare pan dressing by heating until all is blended. Divide dressing in pans. Add whole pecans in pan. Let rise. Bake at 350° for 30 minutes. Makes 4 round pans, 9 rolls each.

MONKEY BREAD Mark Allen

2 pkgs. of biscuits (refrigerator)
2/3 cup sugar
1 tsp. cinnamon
¾ stick butter
½ cup brown sugar
½ tsp. cinnamon

Cut biscuits into fourths and toss into plastic bag with 2/3 cup sugar and 1 tsp. cinnamon until well coated. In a saucepan or microwave (on medium) melt ¾ stick butter, ½ cup brown sugar, ½ tsp. cinnamon . Place biscuits in round angel food cake pan, then pour syrup the biscuits. Bake at 350° for 25-30 minutes. Turn upside down on platter.

MORNING GLORY MUFFINS WITH PINEAPPLE August 2000

2 cups all purpose flour
1 1/3 cups sugar
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
2 cups grated carrots
½ cup raisins
½ cup coconut
½ cup chopped pecans
1 8 oz. can crushed pineapple
1 cup vegetable oil
3 large eggs, lightly beaten
2 tsps. vanilla extract

Put first 5 ingredients in a mixing bowl. Stir in carrots and next 4 ingredients and make a well in center of mixture. Combine vegetable oil and remaining ingredients and add to flour mixture. Stir till moistened. Place paper liners in muffin pans and spoon batter into liners, filling about 2/3 full. Bake in 350° oven for 25 minutes until golden brown. Makes 22 muffins.

BUTTERFLY OR CRESCENT ROLLS November 1963 (book does not tell where recipe came from)

1/3 cup shortening
1/3 cup sugar
2 eggs beaten
1 teaspoon salt
1 cup warm water
1 package yeast
3½ cups flour

Mix all ingredients together and allow to double in bulk. Then divide into three portions. Roll each into a circle and cut into 12 pie shaped wedges. These are sticky to work with but it's better that way, that's what makes them light. Starting at the wide end of your pie shaped piece roll it to the end & place on a greased baking sheet. Allow to double again in bulk on baking sheet before baking at 400° for 10 minutes. Makes 36 rolls. (Mrs. Frederick Traver, Manchester, Iowa)

CLOUD BISCUITS November 1967

2 cups sifted flour
1 tablespoon sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup shortening
1 beaten egg
2/3 cup milk

Sift dry ingredients. Cut in shortening until crumbs are coarse. Combine egg and milk. Add to other mixture all at once. Stir till dough follows fork. Turn out and knead gently 20 strokes. Roll to ¾ inch thick. Cut out with biscuit cutter. Bake on ungreased baking sheet for 10 to 14 minutes at 450 °. It is possible to refrigerate biscuits before baking up to three hours.

POP OVERS June 1974

1 cup sifted flour
½ teaspoon salt
1 cup milk
2 eggs

Heat oven to 425°. Beat ingredients together with hand rotary beater. Just beat until smooth. Over beating will reduce volume. Pour into well greased, deep muffin cups. Fill ¾ full. Cake until golden brown, about 40 to 45 minutes. If not baked long enough, they will collapse.

PRETZELS (SOFT, LARGE) January 1976

1 cake yeast, dissolved in 1½ cups warm water
Add:
1 tsp. salt
1 Tbsp. sugar
Blend in 4 cups flour

Knead dough until smooth. Cut in small pieces and roll into ropes and twist into desired shapes. Place on lightly greased cookie sheets. Brush each pretzel with 1 beaten egg. Sprinkle with coarse salt. Bake immediately at 425° for 12-15 minutes. Makes about 18 large pretzels.

For HARD PRETZELS, use 1¼ cups water and add ¼ cup melted butter. Make the pretzels smaller and bake until brown.

COUNTRY FRESH BISCUITS June 1984

3 cups flour
4 tablespoons dry milk
2 tablespoons double acting baking powder
2 tablespoons sugar
1 teaspoon salt
1 teaspoon cream of tartar
1 cup shortening
¾ cup or more water

Preheat oven 400°. Mix all the ingredients except the shortening and water. Mix well. Cut the shortening into the flour mixture (until the mixture is crumbly.) Add the water and knead on a floured surface until smooth. Roll out to ¾ inch thickness and cut with a 2½ inch cutter Bake for 20-25 minutes. Makes 2 dozen.

SAVORY BREAD STUFFING March 1991 (book left our where recipe came from)
(ISU Extension Service)

1½ cups soft bread crumbs
¼ tsp. salt
¼ tsp. pepper
1 onion, minced
½ tsp. poultry seasoning
1 tbsp. corn oil margarine, melted
½ cup hot water, stock or vegetable liquid to moisten

Combine the ingredients in the order given. Brown the stuffing a few minutes in 1 tbsp. corn oil.

Herb Stuffing: Omit poultry seasoning; add 1 tsp. ready mixed dried herbs.

Sausage Stuffing: Add 2 ounces broken up, slightly fried sausage meat to the ingredients for bread
stuffing.

CORNBREAD STUFFING November 1979

3 quarts of crumbled cornbread
¼ cup shortening
¾ cup diced onions
1 cup chopped celery
1½ teaspoon poultry seasoning
1 teaspoon sage
1½ teaspoon salt
¼ teaspoon pepper
2 eggs (optional)

Mix all the ingredients together to make about 12 cups of dressing. Moisten with a little water or

chicken/turkey broth.

WILD RICE STUFFING September 1998 (book omitted the variation)

¼ cup wild rice
¼ cup brown rice
1½ tsp. instant chicken bouillon granules
1/8 tsp. ground sage, or nutmeg
2 cups sliced, fresh mushrooms
½ cup chopped celery
3 green onions, sliced
¼ cup slivered almonds, or pine nuts

Preheat oven to 350°. Rinse wild rice in a strainer with cold water for 1 minute. In medium saucepan, combine both rice's, bouillon, sage, and 1 cup water. Bring to boiling, reduce heat, cover and simmer for 45 minutes. Add mushrooms, celery and green onions; cook, covered, over medium low heat for 10-20 minutes, stirring frequently, until tender. Stir in nuts. Stuff a 2½-3 lb. fryer. You could also prepare in a 1 quart casserole dish by using above recipe and adding ¼ cup water. Bake at 350°, 25-30 minutes.

Variation: Use nutmeg instead of sage, plus 1¼ cups water. Add ½ cup fresh snipped apricots or apple when adding mushrooms.

CROCKPOT STUFFING February 1993

1 stick unsalted butter or margarine
2 large onions, chopped
3 medium celery stalks, chopped
1 medium Granny Smith apple, chopped
½ cup fresh parsley, chopped (optional)
1½ tsps. dried Rosemary
1½ tsps. dried thyme
1½ tsps. dried marjoram
1½ tsps. crumbled sage
1½ tsps. salt
½ tsp. pepper
12 cups (1 lb.) 1 inch bread cubes
1½ cups turkey or chicken stock

Melt butter in skillet. Add celery, onion and apple. Cook 10 minutes. Remove from heat. Stir in spices.
Mix in cubes. Combine with broth. Pack in crockpot. Cook on high for one hour. Reduce to low for 3-4
hours.

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