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Happy Spring! And that's the first time this year we've been able to say that in our monthly bulletin. Spring arrived on schedule last March 21 and the days after were real Springy. Looking back over the last month, we talked about pickled fish, Bill Sass and Hawaii, cottage cheese cookies, and meatless recipes. That, along with some left over recipes that couldn't be squeezed into the March bulletin, produces this month's bulletins. In the coming month, we hope to have a number of recipes and hints from the campers, so if you have some favorite recipes you can put together out on the trail, send them our way and we'll pass them along on the Open Line.
INDEPENDENCE SEA BURGERS
1 can tuna (flaked)
½ pound Velveeta cheese
½ cup chopped celery
¼ cup chopped onions
¼ cup chopped sweet pickles
½ cup catsup
¼ cup salad dressing
Mix well and spread on twelve buns. Wrap individually in aluminum foil and bake at 350° for twenty minutes.
PARTY SANDWICH COOKIES
6 tablespoons chilled butter
1 cup flour
2½ tablespoons light cream
or milk
Mix like pie dough. Cut with cookie cutter. Prick each cookie four times with fork tines. Sugar one side of cookie and place on ungreased cookie sheet. Bake at 375° for 8 minutes.
¾ cup powdered sugar
1 tablespoon soft butter
1/8 teaspoon almond extract
1 tablespoon light cream or milk
Mix all ingredients until smooth. When cookies are cool, use as a cream filling, spreading between unsugared sides of cookies.
PORCUPINE SALMON STEAKS
1 one pound can salmon, drained
and flaked
1 cup instant rice, uncooked
2 tablespoons milk
2 whole eggs
¼ cup finely chopped celery
¼ cup finely chopped onion
2 tablespoons chopped parsley
½ teaspoon salt
1/8 teaspoon pepper
2 tablespoons cooking oil
1 can cream of mushroom soup
¾ cup milk
Mix first nine ingredients. Form into patties. Brown patties in Hot cooking oil in skillet. Reduce heat. Pour blended soup and milk over patties and cover, simmer for 15 minutes. Makes 6 servings.
BLENDER PECAN PIE
1 unbaked 8 inch pie shell
2 eggs
2/3 cup sugar
½ teaspoon salt
½ cup light corn syrup
2 tablespoons butter or margarine,
melted
1 teaspoon vanilla
1 cup pecans
12 pecan halves
Put eggs, sugar, corn syrup, butter and vanilla in blender and blend well. Add pecans and blend just enough to chop pecans coarsely. Pour into unbaked pie shell and top with pecan halves. Bake at 425° for 15 minutes and then reduce heat to 350° and bake until done (about 30 more minutes).
DON'T FORGET: TO RETURN YOUR RENEWAL CARD WITH YOUR DOLLAR WHEN RENEWING YOUR SUBSCRIPTION. AND ZIP CODES ARE A MUST FOR NEW SUBSCRIPTIONS.
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OELWEIN LIVER AND BACON PATTIES
¼ pound bacon
½ pound liver
1 small onion
½ cup bread crumbs
½ teaspoon salt
Grind bacon, liver and onion together. Add bread crumbs and salt and mix well. Spoon into hot fat and brown, turning to brown all sides.
BRANDON MINCE MEAT PIE
1 cup hamburger
1 cup water
1 teaspoon salt
3 cups tart apples, peeled and
chopped
1 cup raisins
1 orange (plus half of rind)
1 lemon (plus half of rind)
1 cup sugar
¼ cup corn syrup
1 tablespoon cinnamon
1 teaspoon cloves
1 cup vinegar
Simmer hamburger, water, and salt until hamburger is cooked. Run apples, raisins, orange and rind, and lemon and rind through food chopper. Combine with meat mixture and add remaining ingredients. Cook about 40 minutes. This makes enough for two good sized pies. Turn into unbaked pie shells, add top crusts and bake.
MOUNT VERNON CHOCOLATE CHIP CAKE
1¼ cup white sugar
1 cup shortening
2 eggs
1½ teaspoons red food coloring
1¾ cup flour
1 teaspoon soda
3 tablespoons cocoa
1 cup water
½ cup nuts
1 cup chocolate chips
Cream sugar, shortening and eggs. Add coloring. Blend in 1 cup water. Sift dry ingredients together, then combine the two. Turn into 9 by 13 inch cake pan. Sprinkle chocolate chips and nuts on top. Bake at 350° for 30 to 35 minutes.
CEDAR FALLS PICKLED PINEAPPLE
Drain one Number 2½ size can of chunk or tidbit pineapple. Combine ¾ cup of pineapple juice with 1 stick cinnamon, 1¼ cup sugar, 6 to 8 whole cloves, ¾ cup vinegar and a dash of salt. Simmer syrup about ten minutes. Add pineapple. Bring to full boil. Remove from heat and pour into jar. Let stand overnight.
COUNTRY CAPTAIN
2 cups cooked chicken, cut up
1 can cream of mushroom soup
1 cup broth or milk
1 cup celery, diced
1 can Chinese chow mein noodles
½ cup slivered almonds
Mix and top with buttered bread crumbs. Bake one hour at 350°. Pork or veal may also be used for meat.
HAMBURGER CASSEROLE
1½ pounds hamburger
2 cups diced celery
2 onions
1 cup rice, steamed
1 can chicken and rice soup
1 can cream of mushroom soup
1 can water
Brown hamburger, onion and celery. Combine all ingredients. Bake at 350° for 1½ hours. Twenty minutes before it is finished, top with buttered bread cubes. Brown.
CANDIED CRANBERRIES
1 cup firm red cranberries
1 cup sugar
1 cup water
After washing and drying cranberries, prick each berry in several places with a needle. Boil sugar and water to 230°. Add cranberries and cook gently until syrup will jell when dropped from the tip of a spoon. Remove berries. Place on wax paper to cool and dry. Roll cranberries in granulated sugar.
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HOMEMADE OATMEAL COOKIE MIX
4 cups sifted all-purpose flour
2 teaspoons soda
2 teaspoons salt
2 cups granulated sugar
1 cup firmly packed brown sugar
2 cups shortening, softened
4 cups Quaker Oats, Quick or Old-
Fashioned (uncooked)
Sift flour, soda and salt together. Mix in sugars. Cut in shortening until mixture resembles fine crumbs. Stir in oats, mixing thoroughly. Store in covered container at room temperature. (Makes 13 cups mix)
VANILLA DROPS: Combine 3 cups mix, 1 egg, ¼ cup milk and 1 teaspoon vanilla Mix well. Drop by teaspoons onto greased cookie sheets. Bake in preheated oven at 375° for 12 to 15 minutes. Makes two dozen cookies. (Note: ½ cup chopped nuts, raisins or semi-sweet chocolate pieces can be added to batter. Bake as directed)
CHOCOLATE ROUNDS: Combine 2 cups mix, 2 squares unsweetened chocolate (melted), ¼ cup hot water and 1 teaspoon vanilla. Mix well. Shape into balls one inch in diameter and roll in chopped nutmeats. Bake on greased cookie sheets at 350° for 12 to 15 minutes. Makes 2 dozen.
LEMON TUMBLES: Mix 2 cups mix, ¼ cup dark corn syrup, 1 egg, 1 teaspoon vanilla, ½ cup chopped nutmeats and grated rind of one lemon together thoroughly. Drop by teaspoons onto greased cookie sheets. Bake at 375° for 12 to 15 minutes. Cool. Swirl powdered sugar frosting atop each cookie. Makes 2 dozen.
TOFFEE BARS: Mix 2 cups mix, 1/3 cup dark corn syrup, 1 teaspoon vanilla for cookie base. Mix thoroughly. Press into a well greased 8 inch square pan. Bake in a very hot oven (450°) for 8 to 10 minutes. Flatten edges. Cool and refrigerate several hours. Loosen edges with knife. Invert pan and tap sharply several times until candy drops out. Spread ½ cup melted chocolate chips over top of candy and sprinkle with ¼ cup chopped nutmeats. Chill. Cut in squares. Store in refrigerator. Makes 3 dozen. (A Des Moines listener)
MRS. MAU'S COTTAGE CHEESE COOKIES
1 cup butter
2 cups large curd cottage cheese
2 cups flour
½ teaspoon salt
½ teaspoon flavoring
Cream butter and cottage cheese. Add remaining ingredients. Chill overnight. Roll to 1/8 inch thick on floured board. Cut with cookie cutter. Place a small amount of preserves on each cookie. Bake 15 to 20 minutes at 350° on ungreased cookie sheet.
ELGIN COTTAGE CHEESE COOKIES #1
½ cup butter
1½ cup sugar
2 eggs beaten
1 tablespoon lemon juice
2 teaspoons grated lemon rind
1 cup cottage cheese
2¼ cup flour
1 teaspoon salt
1 teaspoon baking powder
Cream butter and sugar and add eggs, flavoring and cottage cheese. Beat smooth. Add dry ingredients. Bake on a greased cookie sheet at 400° for 10 to 15 minutes, until cookie is brown around the edges.
ELGIN COTTAGE CHEESE COOKIES #2
1 cup shortening
1½ cup sugar
1 cup cottage cheese
2 eggs
1 teaspoon vanilla
2½ cup flour
½ cup cocoa
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
½ cup chopped pecans, if
desired
Cream shortening and sugar. Add cottage cheese and beat thoroughly. Add eggs one at a time. Add dry ingredients. Bake at 350° for 12 to 14 minutes. Frost with powdered sugar frosting.
MEAT LOAF TOPPING: Mix ¼ cup catsup, 1 teaspoon dry mustard, 4 tablespoons brown sugar and ¼ teaspoon nutmeg. Spread over meat loaf before baking.
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FILLED SUGAR COOKIES
1 cup sugar
½ cup shortening (includes
¼ cup butter)
1 egg
2 teaspoons cream of tartar
1 teaspoon soda
3½ cups flour
½ cup sweet milk
1 teaspoon vanilla
Cream shortening with sugar. Add egg and milk. Sift dry ingredients and add. Roll out thin. Cut in 3 or 4 inch circles. Top with 1 tablespoon cherry or raspberry filling and top with another circle of dough. Press edges together. Sprinkle with granulated sugar and bake at 350° for 13 to 15 minutes. Don't let cookies brown.
RAISIN FILLING
1 cup brown sugar
3 tablespoons cornstarch
1 1/3 cups water
2 cups seedless raisins
½ teaspoon shredded lemon
rind
1 whole shredded orange rind
½ cup orange juice
4 tablespoons real lemon juice
Cook over medium heat. Stir constantly until thick.
1-2-3 BEET PICKLES
1 cup water
2 cups sugar
3 cups vinegar
2 quarts home canned beets or three
number 2 size cans beets, chunk or sliced and drained
Mix water, sugar and vinegar in a large pan. Add beets and bring to boil. Remove from heat and let stand in glass containers for 12 hours.
HAM SAUCE: Cook 1 pint cranberries in one cup water until skins burst and berries are tender. Add ½ cup sugar, 1 tablespoon brown sugar, 2 tablespoons honey, 1 tablespoon frozen orange juice concentrate and ¼ teaspoon grated lemon rind. Cook for 5 minutes and spread on ham in final baking period.
HAMBURGER BUNS
3¾ cup warm water
½ cup dry yeast
1/3 cup sugar
1 tablespoon plus
1 teaspoon salt
2½ quarts flour
1 cup dry milk
1 cup melted fat
3 eggs
Dissolve yeast in sugar and water. Combine dry ingredients. Mix half of dry ingredients with water mixture and beat hard. Add fat and remaining dry ingredients. Let rise. Roll out and cut to size bun desired. Bake. (No time and temperature furnished)
AVOCADO CREAM DRESSING
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.
GREEN GODDESS DRESSING
1 clove garlic
4 anchovy fillets, finely cut
2 tablespoons chopped onion
1 teaspoon chopped tarragon
1 teaspoon chopped parsley
2 teaspoons chopped chives
1 teaspoon tarragon vinegar
1½ cup mayonnaise
Cut garlic clove in half. Rub cut sides over salad bowl. Add all but mayonnaise. Add mayonnaise and gently mix until thoroughly blended.
GREEN GODDESS SALAD DRESSING
Put ¼ bunch watercress, ½ of a bell pepper, 12 sprigs of parsley, 2 scallions, 1 garlic clove and one 2 ounce can anchovy fillets through a food chopper, using a fine knife. Combine with one quart of mayonnaise and serve over mixed salad.
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