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And a fresh springtime hello from the Open Line. According to the calendar, Spring is here. That means spring cleaning, preparing plant beds for the biggest tomatoes ever this year and a sharp eye out for our feathered friends returning for the new season. In addition to last month's favorite recipes heard on the Open Line, we've included a special page on the most popular house plants and how to grow them.
Here's a bean soup that you will say is the best ever. And our thanks to the many who took the time to answer the request for this recipe.
SENATE BEAN SOUP
1 pound white Navy dried beans
(or Great Northern)
1 smoked ham bone
3 cooked potatoes, mashed
with a little butter
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
Wash beans and soak overnight in a large kettle. Next morning, add more water to make five quarts. Add ham bone and simmer two hours or until beans begin to fall apart (may take as long as four hours). Add remaining ingredients. Simmer one hour longer. Remove bone, cut meat up and return meat to soup. Simmer another three hours, stirring occasionally and seasoning to taste. Makes 4½ quarts. May be frozen.
Make cookies with cake mix? Sure. An Open Line listener has supplied the recipe.
CAKE MIX COOKIES
Double Dutch Chocolate Cake Mix
2 eggs
1/3 cup melted shortening
3 to 6 tablespoons water
Mix dry cake mix with eggs and melted shortening, adding water last and using only as much as needed for the size eggs and cake mix. Bake on ungreased cookie sheet at 350° for 15 minutes.
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To observe St. Patrick's Day last month, this recipe was heard on the Open Line for those partial to green on March 17.
SAINT PATRICK'S SALAD
1 can pineapple tidbits (1½
cups), drained
1 package lime gelatin
1 cup water
drained pineapple juice
1 cup marshmallows
2 packages lemon gelatin
2 cups hot water
¼ cup powdered sugar
½ teaspoon horseradish
1 can grapefruit, drained
1 can mandarin oranges, drained
1 cup commercial sour cream
drained grapefruit and orange juice
Reserve liquids drained off fruits. Dissolve lime gelatin in 1 cup water and drained pineapple juice. When it begins to set, add marshmallows. Put into mold and chill until set. Dissolve 2 packages lemon gelatin in 2 cups hot water, add powdered sugar, horseradish, and liquids from grapefruit and oranges. Blend in sour cream. Chill until slightly set, add fruits. Pour over lime layer and chill until set. (Mrs. Kenneth Michelson, Hardy, Iowa)
STIFFENING FOR CROCHET WORK
The following is recommended for crocheted baskets and similar fancy work. Dissolve 2 cups sugar in a 10 cent bottle of liquid iron glue (white), adding enough warm water to work into all parts of crocheted article. Place over form (bowl, cup, etc.) to dry, shaping with fingers as it dries. (Edith Hansen Recipe)
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Many requests for the Thousand Island Salad Dressing and the Shelbina Cold Slaw recipes have been received the past month, so both recipes have been included in this month's bulletin.
THOUSAND ISLAND DRESSING
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.
SHELBINA COLD SLAW
¾ cup sugar
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
¾ cup oil
medium head of cabbage
1 red pepper
1 green pepper
Boil sugar, vinegar, salt and celery seed for ten minutes. Add oil and return to boil. Remove from heat and allow to cool. Meanwhile, grate cabbage and peppers. Pour cooled liquid over cabbage and refrigerate.
Here's another way to prepare liver and onions. This recipe was found on the can of Campbell's Onion Soup and called in by an Open Line Listener.
EASY LIVER AND ONIONS
4 slices of bacon
1 pound liver sliced
2 tablespoons flour
1 cup Campbell's onion soup
¼ cup chill sauce (optional)
COOK bacon till crisp, remove from pan. Dust liver with flour and brown in bacon drippings. Crumble bacon over top of liver in pan. Add remaining ingredients, cover, and simmer 30 minutes or until liver is done. Uncover for a few minutes to allow sauce to thicken for gravy.
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Try this recipe on your family. For variety, you can't top a Chinese dish.
VEGETABLE CHOW MEIN
¼ cup butter
1 medium size can mushrooms
2/3 cup diced onion
¼ cup green pepper
2 cups chicken broth
1 cup tomato juice
1 cup sliced celery
3 tablespoons cornstarch
½ cup cold water
2½ tablespoons soy sauce
2 tablespoons chopped pimiento
1 teaspoon salt
1 teaspoon sugar
1 #2 can bean sprouts, well drained
Chinese noodles
Sauté mushrooms, onion, and green pepper lightly in butter. Combine chicken broth, tomato juice and celery and cook until celery is almost tender, then add to first mixture. Blend cornstarch and cold water. Add to above and cook clear, stirring constantly. Add remaining ingredients. Heat thoroughly but do not overcook. Serve on warm Chinese noodles. Serves 6. (Mrs. Earl L. Sperring, Cedar Rapids, Ia.)
A new prepared dessert is now in the grocery stores. An enterprising homemaker found how to duplicate that whipped gelatin like dessert in her kitchen.
HOMEMADE WHIPPED AND CHILLED DESSERT
1 envelope Knox gelatin
2 cups milk
1/3 cup sugar
pinch salt
2 egg yolks
1 teaspoon vanilla
2 egg whites, beaten stiff
Pour gelatin into milk. Add sugar and salt. Place over low heat (or in the top of a double boiler) and stir until gelatin is dissolved. Set aside. Beat egg yolks slightly and add to hot milk mixture. Return to heat. Cook and stir until it coats spoon. Cool to lukewarm. Add vanilla. Fold in beaten egg whites. Pour into mold and chill until firm.
SORRY, but we omitted one ingredient on OATMEAL PANCAKE #1 in the February bulletin. Add one teaspoon of soda, please and thank you.
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THE MOST POPULAR HOUSE PLANTS AND HOW TO GROW THEM
The Open Line expresses its deep appreciation and thanks to the Meredith Publishing Company For permission to reprint part of an article that appeared in Better Homes and Gardens magazine. It was called, "The Most Popular House Plants And How To Grow Them", and included excellent advice and instruction on growing the following plants. To read the article in its entirety, refer to the February 1965 edition of Better Homes and Gardens.
AFRICAN VIOLETS: These beautiful plants like a soil high in organic matter, so use a commercial African violet potting soil or add one extra part of peat moss to a basic soil recipe (Thoroughly mix 3 parts good garden soil, sterilized if possible, 1 part well rotted manure, 2 parts leaf mold or peat moss, 1 part perlite, sharp sand or fired clay granules, ¼ part wood charcoal flakes). Do not overpot, these violets like to have their roots somewhat restricted.
BEGONIAS: The fibrous and the rhizomatous rooted Begonias will adapt readily to windowsill culture. Begonias prefer bright, indirect light during the day, and cool night temperatures, 60 degrees, if possible.
CACTI. Porous, well drained soil is a must with cactus. (Double sand in basic soil recipe). Grow on the dry side, watering only once a month during dark days of winter when the plants are dormant. During spring, summer, and Fall, when plants are in active growth, allow soil to become moderately dry before watering thoroughly.
CHRISTMAS CACTUS: Contrary to the culture of other cactus, the Christmas Cactus likes a soil high in organic matter. Water as you would other house plants during all months but September. Reduction of water during this month encourages flowering.
DIEFFENBACHIA: This beautiful plant grows best in moderate light, avoid full sun. The Dieffenbachia likes plenty of water, so do not allow soil to become very dry between waterings.
FERNS: The graceful Fern enjoys Full light from a north window or indirect light from other windows. Add one extra part of peat moss to basic soil recipe. Ferns like a room temperature of 65 degrees or above. Syringe foliage with water occasionally if no disease is apparent.
GLOXINIAS: Keep soil constantly moist--not wet--and this handsome plant will bloom for many weeks. Try to keep plant cool, 70 degrees during the day, 60 at night. When it is growing well, feed with a high phosphorous and potassium, low nitrogen plant food. When the last blossom fades, withhold water gradually until plant is dormant. Then, place in a cool, dark place to rest. New growth will start when rest period is over. At this time resume watering and feeding.
IVY: This plant likes bright light and humid, cool air.
PEPEROMIA: This valuable foliage plant adapts well to conditions found in the average home. It likes a soil of medium fertility and prefers a lower light intensity than other house plants. The Peperomia also survives neglect. The plant is not damaged if soil is dry for several days
PIHILDDENDRON: This popular house plant withstands adverse growing conditions found in most homes better than many other plants. It is not overly particular as to the soil, but likes to be kept slightly on the moist side. It will tolerate heavy shade. Feed once each month for best growth.
RUBBER PLANT: Here is a great house plant that will tolerate poor light. It will do better in bright light, however. Keep soil on the moist side for best growth.
SCHEFFLERA: Its large, compound leaves plus ease of culture make this a highly desirable house plant. It can survive adverse growing conditions and is bothered by few insects or diseases.
(Copyright 1965, Meredith Publishing Company)
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SECRETS OF THE SEA CASSEROLE
3 sliced hard boiled eggs
1 cup white meat tuna
1 cup mushrooms
1 cup shrimp
1 cup lobster meat
1 cup crab meat
2 cups medium white sauce
1 cup bread crumbs
¼ pound butter
¼ pound sharp cheddar cheese,
grated
In buttered casserole, place ingredients in order given with dabs of white sauce on each layer. Top with cheese and bread crumbs sautéed in butter. Bake at 350° for 45 minutes. Serves 10.
SCALLOPED EGG PLANT
1 medium egg plant
1/3 cup butter
½ cup bread crumbs
2 eggs, well beaten
1 teaspoon minced onion
salt and pepper to taste
Peel the egg plant, cut into cubes and cook in salted water until tender, drain and mash. Add butter, crumbs, onion, eggs and seasoning and mix well, then pour into a buttered baking dish. Bake in 350° oven until well browned. (Mrs. William Burns, Jesup, Iowa)
SHRIMP CASSEROLE
1 can Spanish rice (Brown Beauty)
1 can medium size shrimp
1 can mushroom soup
Grated cheese
5 tablespoons milk
Line casserole with Spanish rice. Add milk to soup and shrimp. (Rinse shrimp several times before using). Cover top with Spanish rice and top with grated cheese. Bake ½ hour at 350° or until cheese is melted. Do not add salt as the shrimp is salty enough. (Mrs. C. C. Dane, Williamsburg, Iowa)
HARD COOKED EGGS:
Cover eggs in pan with at least one inch of water. Bring water to boil quickly. Remove from heat and let stand covered for 15 minutes. Cool quickly. To peel easily, tap each end of egg on counter top and roll egg between your hands under cold water.
CHEESE STRAWS
1 cup flour
¼ teaspoon baking powder
½ teaspoon salt
3 tablespoons butter
1 cup snappy cheese
4 tablespoons ice water
dash of cayenne pepper
Sift flour, baking powder and salt together. Mix the butter and cheese evenly through the flour with a mixing spoon. Add the water and pepper and mix thoroughly, then roll out on a floured board to the thickness of pie crust. With a pastry crimper or sharp knife cut the dough in strips about 4 inches long and the width of a lead pencil. Bake on slightly greased sheets for about 25 min. at 400°. Do not allow the straws to become too brown. They should be a very light brown in color when done. The recipe makes about 125 straws. One-half the recipe should be made for a small family. (Mrs. Lafe Stilson, Cedar Rapids, Iowa)
NOODLES ROMANOFF
2 packages 8 oz. noodles
2 packages 8 oz. cream cheese
2 cartons commercial sour cream
¼ cup minced onions
1 teaspoon Worcestershire sauce
½ teaspoon garlic salt
½ cup buttered bread crumbs
Cook noodles according to directions on package. Bake 25 minutes at 350 . Good cold or warmed over. Freezes well. Can use half amount in recipe for smaller dish. (Mrs. Allen A. Habeger, Elgin, Iowa)
CHEESE 'N EGGER
Trim crust from 4 slices of white bread and cut to same size as sesame buns, which you will need four. Butter one side of each piece of bread and bun and put under broiler to toast. While they are toasting, combine 4 eggs, 1 tablespoon minced onion, and salt and pepper to taste. Scramble eggs. Remove toasted bread and buns from oven. Top plain side of bread slices with 4 slices of cheese. Return to oven to melt cheese slightly. Spread toasted sides of buns with salad dressing. Top bottom of buns with scrambled eggs. Top eggs with cheese on bread. Top cheese on bread with top of bun. (Me)
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