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CAMPSITE CHUCK ROAST
Use a 3 to 4 pound chuck roast. Lay a piece of heavy duty foil (large enough to wrap around the chuck roast) flat. Pour a cup of barbeque sauce over foil. Sprinkle with dried onion flakes. Place roast over sauce. Top roast with another cup of barbeque sauce and more minced onion. Add carrots and sliced potatoes if desired. Close foil package and seal well. Cook over fire on grill, turning every 20 minutes for about 2 hours.
VEGETABLE SOUP FOR CANNING
6 pounds tomatoes, peeled and cut
up
Parsley, small bunch
1 quart small onions, chopped
5 stalks celery
4 large carrots, chopped
1 large head of cabbage, chopped
¼ teaspoon pepper
¼ cup salt
Cook slowly for 2 hours after it starts boiling, stirring occasionally. Put into sterilized jars and seal.
CAMPFIRE CHICKEN AND DUMPLINGS
Drain off juice of one whole canned chicken into pan. Bring juice to boil while boning chicken. Add chicken, one can of peas and carrots and a can of small white potatoes, using juice and all. Sprinkle in dry minced onion. For dumplings, use small package of biscuit mix to which an egg has been added. Drop into boiling mixture by tablespoonful. Cook covered for 10 minutes. Salt and pepper to taste.
CANADIAN MEAT PIE
3 pounds fresh lean pork, ground
2 large onions, thinly sliced (2
cups)
6 medium potatoes, finely diced
(6 cups)
2 cups water
2 tablespoons salt
1½ teaspoons sage
½ teaspoon each of cinnamon
and cloves
Pastry for two 9 inch pies
Put pork, onions, potatoes, water and salt together in a pot and simmer for about an hour. Pour off liquid and fat, returning one cup to meat mixture. Add sage and cinnamon and cloves. Make a good flaky pie crust for two nine inch pies. Make crust thick. Divide mixture in half and place in pastry shells. Cover with top crust and seal edges. Make vents in top and bake at 400° for 30 minutes.
ANNOUNCING THE REST OF THE BEST
OF THE OPEN LINE COOKBOOK.
We are now accepting orders for
Open Line cookbook Number Two, available October 1. It will be a hard bound
cookbook with 256 pages of Open Line recipes. None of the recipes will
be repeated from the first book. There is a large chapter on pickles, canning,
jellies and preserves as well as page after page of punch recipes, homemade
ice cream and popcorn recipes. Meats and casseroles will be used prominently
in the new book. Orders received before the last of August will determine
the size of the first printing. The second printing will not be available
until later this year. if you would like to reserve books from the First
Printing, send $5.30 per copy you wish to be mailed or $5.00 per copy you
wish to pick up at WMT, Send your orders to Open Line Cookbook, WMT Radio,
Cedar Rapids, Iowa 52406. Make checks or money orders payable to WMT Radio.
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SYRUP FOR FREEZING CUCUMBERS
2 cups sugar
2 cups water
1 cup vinegar
1 teaspoon salt
Boil and cool and pour over sliced cucumbers. Cut cucumbers thin but do not peel.
SWEET DILL PICKLES
Wash cucumbers and put dill in bottom of quart jar. Pack cucumbers in jars and put more dill on top. Add 1 cup cold water, 2 tablespoons pickling salt, 1 tablespoon sugar and fill jar with white vinegar. Seal and shake until salt and sugar is dissolved. Use heavy lids.
DILL PICKLES
1 quart 5% cider vinegar
2 quarts water
¾ cup salt
Dissolve the above ingredients and bring to boil. Keep syrup hot. In the meantime, wash and prepare the 3 to 4 inch cucumbers, quartering some, leaving some whole, Use a fork and puncture the whole cucumbers up and down the sides, to absorb juice thoroughly. Clean quart jars. While the jars are still hot, put a medium head of fresh dill in the bottom of the jar. (2 tablespoons of dill seed may be substituted.) Alum the size of a pea may be added to each quart jar also. Pack cucumbers in jar. Fill with liquid to one inch from the top. Wipe off lip of jar and seal. (Sandy Klingenberg, Bloomington, Illinois)
PICKLED CORN
4 cups cold water
1 cup vinegar
¼ cup salt
½ teaspoon powdered alum
Mix well. Use very young, but well developed ears of uncooked corn packed in jars. Pour cold solution over corn. Add 1 head of dill, 1 hot pepper, and 1 clove garlic. Yield 3 quarts of pickled corn.
FROZEN CORN ON THE COB
Place colander over pot of steaming water. Put corn in colander and steam 11 minutes for average size ears. Smaller ears will steam for 9 minutes, larger ears for 12 or 13 minutes. Cool down in cold water, dry and put in freezer bags and freeze.
ONSLOW PICKLED CARROTS
Wash or scrape carrots. May be split half way. Cook in salt water until just a little tender. Drain off. Mix 2 cups vinegar to ½ cup water. Add stick cinnamon to taste. Let come to 5 boil minutes. Put carrots in cooking syrup and just warm through. Pack carrots in sterilized jars and pour syrup over them. Cold pack if two piece lids are used. Cold packing is not necessary with heavy lids.
IKE'S GROVE PICKLED PEPPER
In the bottom of a pint jar, put 2 level tablespoons salt, 1 clove garlic, 1 hot chili pepper, 2 level tablespoons olive oil and a pinch of alum. Cut green peppers in strips lengthwise. Pack jar with green pepper strips. Fill jar with half water and half "Heinz" 5% white pickling vinegar. Use water and vinegar boiling hot. Seal. Should be ready in 2 or 3 weeks.
COLD PACK SWEET PICKLES
Clean cucumbers (use 3 or 4 inch size). Slice cucumbers about ¼ inch thick.
1 cup sugar
1 cup water
1 teaspoon pickling spices
¼ teaspoon turmeric
1 cup 5% cider vinegar
1 tablespoon canning salt
Heat to dissolve sugar. Pack cucumbers in sterilized jars. Pour the liquid over them to 1 inch from the top. Wipe lip of jar and seal. Put in lukewarm water in cold packer. When water comes to a boil, boil for 5 minutes. Remove from heat. Set jars aside to seal and cool. Triple ingredients for 7 pints. (Sandy Klingenberg, Bloomington, Illinois).
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CUCUMBER SALAD
Mix ½ cup thick sour cream, 1 tablespoon vinegar, 1 tablespoon chopped chives, ¾ teaspoon salt and 1/8 teaspoon white pepper. Pour over 1 large cucumber sliced thin. Toss and chill before serving.
CREAMED CUCUMBERS
Slice one cucumber, add slices of onion, ¼ cup vinegar and a little salt and pepper. Cover and refrigerate at least 30 minutes. Drain and add ¼ to 1/3 cup "Miracle Whip" salad dressing. Cover and refrigerate until ready to serve.
PEACH NUMBER FOUR JAM
3 cups peaches
3 cups plums
3 cups pears
7 cups sugar
¼ teaspoon cloves
¼ teaspoon allspice
¼ teaspoon cinnamon
¼ teaspoon nutmeg
Blend peaches, plums and pears in a blender. Combine with remaining ingredients and cook until thick. Seal in jars.
AUNTIE'S GRAPE JUICE
Stem and wash grapes. Add enough water to cover. Cook long enough to heat through, stirring most of the time to keep from burning. Strain juice through a cloth bag. For every three cups of juice, add one cup water and one cup of sugar. Let come to a good rolling boil and seal. May be diluted to taste.
GRAPE JUICE
Add one quart water to 2 quarts grapes. Let come to a slow boil, then drain. Add 1 cup sugar to 1 quart juice. Boil and put in jars or bottles and seal.
RHUBARB-PINEAPPLE JUICE
Cut 20 pounds rhubarb in pieces and put in a large kettle with enough water to cover. Cook until tender. Strain through cheese cloth. Reheat, add ½ cup sugar and ½ cup unsweetened pineapple juice to each quart of rhubarb juice. Bring to boil and put in jars or bottles to seal.
GENUINE ITALIAN PIZZA DOUGH
2 full cups flour
1 package dry yeast
1 cup hot water
¾ tablespoon oil
dash of salt
Put hot water and oil in a large bowl. Then add yeast. Stir until yeast is dissolved. Add salt to flour. Pour flour slowly to make a paste. Make a soft dough (Dough should be oily). (From an Open Line listener raised in Italy and now living in Iowa.)
PICKLED FISH
Cut up fish in medium pieces. Put in baking pan with a little oil and a little salt to taste. Bake for 45 minutes at 350°. Pour over fish in jars a mixture of 1 cup vinegar, scant ½ cup sugar and a few bay leaves. Seal.
PICKLED FISH
Cut up fish and sprinkle with salt. Put in refrigerator overnight. Next morning, cook for 10 minutes in water. Pack in jars. Bring 1½ cup vinegar, 1½ cups water, 2 tablespoons sugar, 1 teaspoon pickling spices, 1 slice onion, 1 bay leaf and ½ teaspoon salt to a boil. Pour over hot fish in jars and seal.
ZUCCHINI
4 cups sliced zucchini
1 tablespoon water
2 tablespoons butter or margarine
1 teaspoon salt
1/8 teaspoon pepper
1 small onion, sliced very thin
Cook zucchini in covered skillet for 1 minute. Remove lid and cook for another 4 to 5 minutes, turning carefully with spatula after two minutes. Turn off heat and sprinkle with 1/3 cup Parmesan cheese.
MOCK LOBSTER MEAT
Fresh or frozen white fish meat can be used. (If frozen fish is used, thaw before using.) Put fish in cold water, bring to a boil and remove from water. Pour melted butter over fish and put under broiler or in oven until butter bubbles.
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LEMON BREAD
Mix 1 package Betty Crocker Lemon Cake Mix, 1 Package Jello Lemon instant Pudding Mix, ½ cup cooking oil, 1 cup water, 4 eggs, and 1 cup poppy seeds. Mix and beat for 4 minutes. Bake at 350° for 40 minutes in greased loaf pan.
HOT INSTANT POTATO BREAD
2 tablespoons melted butter
3 eggs
1 teaspoon salt
½ cup milk
1 cup instant potato flakes
1 cup flour
2 teaspoons baking powder
Beat eggs with salt. Add milk and melted butter. Add potato flakes (used dry), flour and baking powder. Mix well and pour into a buttered loaf pan. Bake 25 minutes at 400°.
NORWEGIAN RASPBERRY TAPIOCA
Combine one 10 ounce package of frozen raspberries, partly thawed, with 1/3 cup pure currant jelly, 1½ cups plus 1 tablespoon water and 3 tablespoons of minute tapioca. Combine in a heavy pan and bring to full rolling boil over medium heat. Stir constantly. Pour in bowl. Cover and refrigerate until very cold. Serve with cream, whipped cream or sour cream. Serves 4.
FROM ANYWHERE IN IOWA CALL: 800-332-5401
CREAM CORN AND BROCCOLI
2 cans cream style corn
2 eggs
salt and pepper
1 package broccoli, thawed and
cut into pieces
1 small onion, minced
½ cup cracker crumbs
Mix together and put in greased casserole. Top with buttered bread crumbs. Bake at 325° for 45 minutes to an hour.
GREEN APPLE PUDDING
Enough green apples for a one quart
casserole. Peel, and core and slice apples
3 tablespoons lemon juice
¼ cup water
1 cup sugar
1 teaspoon cinnamon
¾ cup flour
½ teaspoon salt
6 tablespoons butter
Sprinkle apples with lemon juice and water. Mix half of sugar with cinnamon and sprinkle over apples. Mix remaining sugar with flour and salt and work in butter or margarine until crumbly. Spread over apples. Smooth with a spoon. Bake at 375° for 40 minutes.
POLISH KRAUT: Wash and drain 2 quarts sauerkraut. Add 1½ cans kidney beans and ½ can water. Add precooked Polish sausage, salt and pepper and simmer to heat through.
