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CINNAMON SWIRL COFFEE CAKE
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.
CHOCOLATE COATED CREAM FILLED CUPCAKES
2 boxes chocolate cake mix
2 sticks soft margarine
6 eggs
2 cups water
Beat together and till muffin cups 2/3's full. Bake 20 minutes al 350°. Let cool completely before filling with:
½ cup Carnation Evaporated
Milk
½ cup sugar
2/3 cup Crisco
¼ teaspoon salt
1 teaspoon vanilla
Beat l0 minutes at high speed. Add 1 tablespoon cold water and ¼ cup powdered sugar. Beat well. Fill cupcakes with pastry tube using writing tip. Frost top with chocolate frosting.
CORRECTION IN MARCH 1972 BULLETIN: On Page 1 it in the Orange Slice Cake recipe, 3 cups of flour is correct. However, in the directions it should have read, "Sift 2½ cups flour with soda and salt" instead of 1½ cups. Sorry!
DANISH COFFEE STRIPS
4 cups flour
1/3 cup sugar
1 teaspoon salt
1 cup shortening or butter
Mix like pie crest until crumbled. Add 1 cup scalded milk (cooled) and 1 package yeast dissolved in ¼ cup warm water. Add 3 egg yolks, beaten. Save the whites. After all mixed, put in container which has a fitted top. Put in refrigerator immediately and refrigerate overnight. Next day, divide into 4 equal parts. On a floured board, roll out into 10 to 12 inch rectangles ¼ inch thick. Brush with egg whites, beaten slightly until foamy. Put filling down center and fold over each side and chose ends well. Ready made filling in prune, apricot, cherry, almond, etc. is available. Use about 4 tablespoons per strip. After sealing edges. brush tops with egg whites before baking. Place in a greased cookie sheet and let raise 1 hour. Bake at 350° until lightly brown. Cool and frost with powdered sugar and sprinkle with chopped nuts. (Mrs. Clarence Scobee, Grinnell. Iowa)
TWICE BAKED POTATOES
12 medium size potatoes
1½ cups warm milk
¼ cup butter
1½ teaspoons salt
½ teaspoon pepper
½ teaspoon MSG or Accent
3 cups sharp cheddar cheese, grated
Bake potatoes. Remove from oven. Scrape out pulp and save shells. Put shells on cookie sheet. Mash potatoes well, adding milk as needed, heat until light and fluffs. Add butter, cheese, salt, pepper and MSG or Accent. Beat until fluffy. Pile mixture back into shells. Sprinkle with paprika. Freeze until firm. Package for freezing. To heat. put on shallow pan and bake at 375° for 30 minutes.
TEFLON CLEANER: Mix 2 teaspoons baking soda, ½ cup liquid bleach and 1 cup water. Boil in pan to be cleaned five to ten minutes.
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CHEESE AND SAUSAGE ROLL
1½ pounds bulk sausage
2 eggs, slightly beaten
1 cup sharp American cheese, cubed
¾ cup fine cracker crumbs
¾ cup milk
¼ cup onions, chopped
Mix all ingredients thoroughly. Mold into loaf pan, then turn into shallow baking dish. Bake at 350° for 1¼ to 1½ hours. After meat is done, cut slices of cheese into two strips and place on top of loaf to melt.
HOMESTEAD SKILLET EGGS AND ONION
½ cup butter or margarine
2 cups onions, chopped
1 dozen eggs
1 teaspoon salt
Pepper to taste
Heat butter in 10 inch skillet until melted. Spread onions out in a layer in bottom of pan. Cook until tender, stirring occasionally. Break eggs into bowl. Slide into skillet. Salt and pepper and cover skillet tightly and cook until desired doneness.
SIX LAYER DINNER
Butter a large pan. Place the following in layers:
Sliced raw potatoes
½ cup uncooked rice
1½ pounds ground beef
1 onion, chopped
Carrots or peas
Green pepper, optional
Top with 1 quart tomatoes, 1 teaspoon salt and pepper to taste. Bake for 2½ hours at 350°.
CENTRAL CITY PORK TENDERLOIN
Flour pork tenderloins well and brown on both sides. Dice one whole onion and spread over pork tenderloins. Open a can of cream of mushroom soup, undiluted. Pour over pork tenderloins and onions in baking dish. Cover and place in 300° oven for 45 minutes.
PORK TENDERLOIN SUPREME
12 slices bacon
6 pork tenderloin patties
Salt and pepper to taste
6 slices tomato, cut inch thick
6 slices of onion cut ¼
inch thick
Prepare each serving as follows; Cross 2 slices bacon and place tenderloin patty on the center. Sprinkle with salt and pepper. Place a slice of tomato on patty and season again. Top with slice of onion. Season again. Fasten bacon ends over top of onion with wooden pick. Place in baking pan, cover and bake 30 minutes in a moderate oven (350°). Remove cover and continue baking 30 additional minutes. Serves 6.
HAWAIIAN PATTIES
6 slices canned pineapple
2 cups sweet potatoes, cooked and
mashed
3 cups cooked ham, ground
½ teaspoon dry mustard
1/3 cup thick white sauce
2 teaspoons onion, grated
6 slices bacon
Put pineapple slices in greased shallow baking pan. Cool mashed sweet potatoes and make into patties, the same size as pineapple slices. Combine everything but bacon slices and make into 6 patties the same size as potato patties. Stack each slice of pineapple with potato and meat patties. Wrap each stack with a bacon slice. Bake at 375° for 30 minutes or until brown.
STEAK OR ROAST MARINADE AND TENDERIZER
2 teaspoons unseasoned meat tenderizer
2 teaspoons minced onion
2 teaspoons thyme
2 teaspoons marjoram
1 bay leaf, crumbled
1 cup red wine vinegar
½ cup salad oil
3 tablespoons lemon juice or Real
Lemon
¼ cup peppercorns, crushed
Pierce meat and sprinkle with tenderizer. Mix all other ingredients and pour over meat. Let meat stand in marinade for 8 hours, turning once.
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RAPIDS CITY, ILLINOIS APPLE RELISH
1 quart apples, chopped or ground
1 teaspoon pepper
1 teaspoon cloves
1 teaspoon mustard
2 teaspoons cinnamon
2 medium onions, chopped fine
1 teaspoon salt
1 pint vinegar
1 cup brown sugar
Pare, core and grind apples. Add all ingredients. Boil slowly for one hour. Put in jars and seal.
ORANGE CRANBERRY PINEAPPLE RELISH
2 packages cranberries, ground
4 navel oranges, peel and all,
ground
4 cups sugar
13¼ ounces crushed pineapple
Mix thoroughly. Let stand in pan for at least an hour to dissolve sugar. Then fill either ½ pint or pint jars, leaving one half at the inch at the top. Freeze.
DUTCH APPLE PIE
3 cups apples, peeled and cut up
½ teaspoon cinnamon
¼ to ¾ cup sugar,
depending on the sweetness of apples
Cook over medium heat until about half done. Prepare pie crust for 8 inch pie. For topping, mix the following:
¼ cup Parmesan cheese or
½ cup cheddar cheese
½ stick margarine
¼ cup flour
6 tablespoons sugar
Mix until crumbly. Spread over apples in pie shell. Bake at 375° for 40 to 45 minutes. Best when served warm.
EASY BAKE OVEN COOKIES
¼ cup cake mix (Duncan Hines,
Pillsbury, or Betty Crocker, white or yellow)
1½ tablespoons water
Stir with spoon, 100 strokes. Spoon into pans. Close oven door. Bake 30 minutes. Leave in 20 to 25 minutes after the oven is turned off to bake.
MYSTERY CAKE
1 package butter flavored cake mix
1 package vanilla flavored instant
pudding mix
½ cup oil
1 cup sour cream
4 eggs, beaten slightly
Beat together for four minutes. Make a topping of ¾ cup brown sugar, 2 teaspoons cinnamon and 1 cup chopped nuts. Add topping and bake in a 9 by 13 inch pan for 45 to 50 minutes at 350°.
CHERRY BISMARK
1 package dry yeast
¼ cup water
¾ cup milk, scalded
¼ cup shortening
¼ cup sugar
1 teaspoon salt
1 egg
3½ to 3¾ cups flour,
sifted
Dissolve yeast in ¼ cup warm water. Add shortening, sugar and salt to milk. Cool to lukewarm. Add 1 cup of the flour and beat well. Add softened yeast and egg. Mix. Add enough of the remaining flour to make soft dough. Knead until smooth. Place in greased bowl, turning once. Cover and let rise until double (about 1¼ hours). Punch down. Let rise until double again (about 55 minutes). Roll out dough 1/3 inch thick. Cut with floured doughnut cutter with hole removed. Let rise until very light (about 30 to 40 minutes). Fry in deep hot fat at 375° until browned. Drain on paper towels. While still hot, make a slit in top with sharp knife.
3 tablespoons water
4 tablespoons maraschino cherry
juice
4 tablespoons cherry jelly
8 maraschino cherries, finely chopped
3 tablespoons sugar
1½ to 2 tablespoons corn
starch
1/8 teaspoon almond extract
Few drops red food coloring
This will make the filling. Combine all ingredients and cook until thick. Fill bismarks and frost with white frosting.
TO SUBSTITUTE HONEY FOR SUGAR, in baking, reduce liquid required by ¼ cup for every cup of honey used as replacement. Add ½ teaspoon baking powder for every cup of honey and bake at somewhat lower temperature.
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COLCANNON
(IRISH MASHED POTATOES)
4 to 6 medium potatoes
6 tablespoons margarine or butter
2 cups cabbage, shredded
½ cup onions, chopped (green
onions are preferred)
1/3 cup hot milk
1 teaspoon salt
¼ teaspoon pepper
Green food coloring, optional
Cook potatoes in boiling water and mash in usual manner and add hot milk, salt and pepper. While potatoes are cooking, melt 4 tablespoons butter or margarine in saucepan over low heat. Add cabbage and onion and cook, tightly covered over low heat until tender, about five minutes. A small amount of water instead of margarine or butter can be used to parboil the cabbage and onion if diet prohibits margarine or butter. Stir cabbage and onion into potatoes. Place in serving dish, making a "well" in center add remaining 2 tablespoons butter. (From a Member of the Iowa City Irish Mafia)
GREEN PUNCH
3 packages of lime Kool-Aid and
water according to directions
3 scant cups sugar or to taste
2 tall cans unsweetened pineapple
juice
Just before serving, add 2 quarts ginger ale.
GRAPE JELLY MEATBALLS
2 pounds ground round
1 egg, slightly beaten
1 large onion, grated
12 ounce bottle chili sauce
10 ounce jar grape jelly
Juice of 1 lemon
Salt to taste
Mix meat, egg, salt, and onion. Shape into small balls. Put in sauce of chili sauce, jelly and lemon. Simmer until brown. Refrigerate or freeze.
SEVEN UP SALAD
2 cups boiling water
1 package lemon Jello
1 package orange or lime Jello
15 large marshmallows
1½ cups Seven Up (12 ounce
bottle)
Juice of 1 lemon
Number 2 size can crushed pineapple,
drained (reserve juice)
2 large bananas
Dissolve Jellos in boiling water and set aside too, cool. Cut up marshmallows and add with remaining ingredients to Jello. Pour into a 9 by 15 inch pan. Chill in refrigerator, stirring occasionally. Make dressing of 1 cup pineapple juice, ½ cup sugar, 1 egg, and 2 tablespoons flour. Cook until thick and cool. Fold in 1 cup whipped cream. Pour over set Jello and chill until set again.
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