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VERA'S COUNTRY FRIED CHICKEN
2½ pound fryer, cut up
3 cups water
1 tablespoon salt
1 teaspoon Italian seasonings
2 teaspoons onion salt
2 teaspoons seasoned salt
2 envelopes instant chicken broth
¼ teaspoon seasoned pepper
1 cup flour
Cover chicken with a mixture of water and salt in a medium size bowl and chill one hour. Put seasonings in blender and mix well. Combine with flour in plastic bag. Remove chicken pieces from water and shake off excess water. Shake in flour until thickly coated. Measure out enough shortening to make one inch deep in electric fry pan. Fry at 375° for 5 minutes on each side and remove. Blot excess grease on paper towel. Put in covered casserole and bake at 300° until done.
REFRIGERATOR ROLLS
2 cups lukewarm potato water
1 cup lukewarm mashed potatoes
2/3 cup butter
2/3 cup sugar
1½ teaspoons salt
1 package dry yeast
2 eggs, well beaten
7 cups flour
Bring potatoes to boil. Then measure water. Add mashed potatoes and butter, sugar and salt. When cooled to lukewarm, add yeast and eggs and stir well. Then work in flour. Put in plastic bowl. Grease lid and cover but do not fasten tightly. Place in refrigerator. In one hour beat down. Then beat down as needed and use as needed baking at 350°. Will last for a week if refrigerated.
BY CRACKY BAR
1½ packages club crackers
(about 14)
1 cup margarine
1 cup brown sugar
1 cup ground graham cracker crumbs
1/3 cup milk
1 cup coconut
1 teaspoon vanilla
1 teaspoon burned sugar flavoring
Grease a 9 by 13 inch pan and make a layer of whole club crackers on the bottom. You may have to break one or two in half on the end to cover completely. In a sauce pan, melt margarine and brown sugar over low heat, stirring to prevent burning. Add remaining ingredients, stirring constantly; bring to boil. Boil 5 minutes or until thick. Remove from heat. Add flavorings and pour over crackers. Top with another layer of crackers, making sure top crackers are used in the same direction as the bottom crackers. Frost with thin chocolate icing.
KOLACHE FOR A YOUNG BRIDE
1 cup butter, softened
1 cup regular creamy cottage cheese
2 cups flour, sifted
¼ teaspoon salt
Put in mixing bowl and blend until dough is smooth. Chill 6 hours. Roll out on floured board to ¼ inch thickness. Cut into small rounds and depress with a spoon. Fill with any Solo Filling. Bake for 25 to 30 minutes at 350°. Remove from oven and dust with powdered sugar. Makes 3 dozen.
TO PREVENT WOODEN SPOONS FROM TURNING DARK WITH USE, soak your wooden spoons in cooking oil (Mazola) when they are new.
BOTH OPEN LINE COOKBOOKS ARE NOW AVAILABLE. The first cookbook (the white one) features Candies, Cookies, Cakes, Casseroles, Household Hints and Formulas, Meats, Vegetables, Pies and the first collection of Family Favorites. The second cookbook (the yellow one) features Pickles, Canning, Jams, Jellies, Homemade Ice Cream, Punches, Pop Corn and Caramel Corn, more Meats and Casseroles, and Yeast Breads. Both are priced at $5.30 each by mail. Order from OPEN LINE COOKBOOK, WMT Radio, Cedar Rapids, Iowa 52406. Checks or money orders should be made payable to WMT Radio. Don't miss them this time!
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SEVEN HOUR STEW
2 cans of tomato soup, undiluted
1 can cream of chicken soup, undiluted
5 carrots, sliced (or one can carrots)
1 can peas
1 onion, chopped
1½ pounds uncooked stew
meat
1 tablespoon Kitchen Bouquet
Combine all ingredients, place in casserole cover and bake seven hours at 300°.
EMERALD ISLE STEW
2 pounds stewing beef
3 tablespoons fat or oil
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon sugar
8 ounce can tomato sauce
¼ teaspoon oregano
5 cups boiling water
6 potatoes, pared and cubed
8 carrots, dined
6 medium onions, chopped coarsely
2 cups canned peas
Dredge beef in flour, salt and pepper. In hot fat or oil, brown meat on all sides. Add 8 cups boiling water, sugar, and tomato sauce. Simmer covered for 1½ hours or until meat is tender. Add potatoes, carrots and onions and cook until tender about 30 minutes. Add oregano and peas and simmer for a few minutes for oregano flavor.
BAKED BEEF STEW
1½ pounds stew meat, uncooked
6 medium carrots sliced and diced
1 large onion
1 cup celery, diced
2 cups potatoes, diced
1 tablespoon sugar
2 tablespoons tapioca
1 cup tomato juice
Salt and pepper
Bake covered at 250° for five hours. Do not uncover while baking.
MONTICELLO BEEF TERIYAKI
Cut 3 pounds round steak into ¼ inch strips. Marinate steak for several hours in a mixture of ½ cup soy sauce, 2 tablespoons sugar, ¼ teaspoon garlic powder and ¼ teaspoon ginger. Sauté until done and serve over rice.
VEGETABLE STEW
Simmer or fry for 5 minutes in oil:
4 ounces carrots
Garlic to taste
4 ounces celery
4 ounces zucchini
4 ounces potatoes
Add 1 leek and a can of green beans after cooking in oil. In another pan, put:
1 cup egg noodles
6 cups boiling salted water
1 can red kidney beans, juice and
all
Add vegetables, oil and all. Simmer 10 to 15 minutes. While simmering, add parsley and 1 teaspoon basil. After simmering, add 2 tomatoes, cut in cubes. Salt and pepper to taste. Sprinkle grated cheddar cheese over stew in individual bowls.
MARGARET'S CORNBREAD
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°.
AMANA LIVER AND SAUSAGE CASSEROLE
1 pound pork sausage
1 pound beef liver
1 teaspoon salt
1/8 teaspoon pepper
1 onion, chopped
2 tablespoons flour
1 cup water
Brown sausage. Place in baking dish. Fry onion and add to sausage. Cut liver into strips. Dust with flour and brown in fat. Add to sausage. Add salt and pepper to liver and stir. Save 2 tablespoons fat. Blend with flour and water. Cook until thick. Pour over meat and stir together. Cover and bake ½, hour at 350°. Serves 6 to 8 persons.
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APPLE COBBLER
2 cups apples, thinly sliced
¾ cup white sugar or ½
cup brown sugar
2 tablespoons flour
Place apples in the bottom of an 8 inch cake pan. Sprinkle with ½ teaspoon lime juice and ½ teaspoon nutmeg (optional). Mix sugar and flour together and sprinkle over apples. For shortcake combine:
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1/3 cup shortening (solid or oil)
¾ cup milk
1 egg
Mix together and stir as little as possible. Batter should be soft enough to drop off spoon. Drop dough by spoonfuls or spread over apples. Bake at 425° for 15 to 18 minutes. Serve hot with milk or cool with whipped cream.
AMANA CABBAGE SALAD
1 medium head of cabbage, finely
shredded
1 medium size onion, finely chopped
½ teaspoon salt
Dash pepper
2 tablespoons vinegar (white preferred)
½ teaspoon lard or liquid
oil
¼ cup cream
Combine shredded cabbage, onion, salt and pepper. Heat vinegar and lard and pour over cabbage. Then add cream and mix. Chill and let stand for awhile.
CREAMY CHEESE CAKE
1½ cups graham cracker crumbs
1/3 cup brown sugar
½ teaspoon cinnamon
1/3 cup butter, melted
Mix together and press into bottom and up sides of cheese cake pan. For filling:
2 eggs
½ cup sugar
½ teaspoon vanilla
1½ cups creamy cottage cheese
8 ounce package Philly Cream Cheese
Blend together in a blender if possible. Pour into crumb crust and bake at 350° for 35 minutes. Remove from oven and spread with 1 cup sour cream.
MACARONI FRUIT SALAD
Combine:
1 package macaroni, prepared according
to directions and cooled
1 orange, cut in pieces (mandarin
orange preferred)
3 bananas, cut in pieces
½ cup nuts, chopped
1 cup pineapple, diced or crushed,
drained
1 small can fruit cocktail, drained
For dressing combine and cook until
thick:
1 cup pineapple juice
Juice of an orange
½ cup sugar
2 eggs
1 tablespoon cornstarch
Pinch of salt
Cool and blend into fruit and macaroni mixture. When ready to serve, add ½ cup whipped cream or 1 package Dream Whip.
SPAGHETTI SAUCE FOR A CROWD
1 to 2 pounds hamburger
2 medium sized onions, coarsely
chopped
¼ cup green onion, chopped
4 ounce can mushrooms, drained
and chopped
Lightly brown hamburger and dram off excess grease. Add onions and mushrooms and simmer. In a blender combine:
8 ounce can tomato sauce with cheese
1/16 teaspoon caraway seeds
¼ teaspoon garlic powder
½ teaspoon sage
1 teaspoon oregano
2 tablespoons vinegar
Pour into meat mixture along with either another 8 ounce can of tomato sauce or 1 cup catsup and either two number 303 cans or one number 2 cans tomatoes. Season further to taste with pitted olives and parsley, if desired. Simmer to thicken. Makes 10 to 12 servings.
CHICKEN OR TURKEY PIE
Combine 1/3 cup butter or chicken fat, 1/3 cup flour, 1/3 cup chopped onion, salt and pepper to taste and prepare as a white sauce. Remove from heat and add 1¾ cups chicken broth, 2/3 cup milk and 2 cups cooked chicken or turkey cut into pieces and a 10 ounce package frozen mixed vegetables. For crust combine: 2 cups flour, 2 teaspoons celery seed, 1 teaspoon salt, 2/3 cup plus 2 tablespoons shortening and 4 to 5 tablespoons water. Mix like any pastry and roll out 2/3 of dough into a 13 inch square and ease into a 9 inch square pan. Pour in filling and top with remaining crust. Bake at 350° for 30 to 35 minutes. Makes 4 to 6 servings.
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WEINER WINKS
Butter both sides of a slice of fresh bread. Lay a slice of American cheese on bread. Lay a wiener diagonally on the cheese and bread. Join the other two corners with a toothpick. Broil until bread is golden or cheese melts.
MILDEW REMOVER FOR BASEMENT WALLS
2/3 cup Tri-Sodium Phosphate (from
paint stores)
1/3 cup Tide
1 quart Clorox
3 quarts warm water
Mix all ingredients well and use to wash down concrete basement walls that have mildewed.
EASTER BASKETS
1 can Eagle Brand Milk
2 packages coconut
1 tablespoon sugar
1 package lime Jello
Green food coloring, optional
Combine ingredients and shape into Easter Nests or Baskets. Fill with small candy eggs. Makes 36 baskets.
SUPER FRENCH FRIED ONIONS
First dip chilled onion rings into flour, coating well. Then dip flour covered rings into a dish of evaporated milk, then back into the flour, again coating well. Drop into hot fat and brown on both sides.
FRIED STEAMED CHICKEN GIZZARDS
1 stick margarine
1 cup flour
1 large onion, chopped or sliced
Salt and pepper to taste
Wash gizzards well. Tenderize with meat tenderizer (by beating them) until gizzards are flat. Roll each gizzard in flour, salt and pepper mixture. Melt margarine in a large skillet and brown gizzards well on both sides. In the meantime, chop or slice onions and brown with gizzards. When well browned, cover gizzards with 2 cups water, cover tightly and let simmer 2 hours. Add more water if necessary. Sometimes you can add 2 chicken bouillon cubes. (Mrs. John Retzl, Bettendorf. Iowa)
PICKLED KNACKWURST
1½ pounds knackwurst, fully
cooked (or Polish Sausage, Bologna, etc.)
1 medium onion, sliced thin
2½ cups water
2 tablespoons sugar
1¾ cups vinegar
1½ teaspoons salt
1 tablespoon pickling spice
1 teaspoon crushed red pepper
1 teaspoon whole allspice
¾ teaspoon pepper corns
Pack knackwurst (which has been cut into bite size pieces) and sliced onion in a large quart jar. Bring remaining ingredients to a boil and cover knackwurst and onion with boiling liquid and seal. Can be served in seven days. (Mrs. John Retzl)
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