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FIRE AND ICE TOMATOES
¾ cup vinegar
1½ teaspoons celery salt
1½ teaspoons mustard seed
½ teaspoon sugar
1/8 teaspoon red pepper
1/8 teaspoon black pepper
2 teaspoons salt or 1 teaspoon
salt and 1 teaspoon garlic salt
¼ cup cold water
Bring to boil. Boil rapidly for 1 minute. While still hot pour over the following:
6 large, firm tomatoes, peeled and
quartered
1 large green pepper, sliced into
strips
1 large red onion, sliced into
rings
Cover and chill overnight. Add 1 sliced cucumber before serving. (Margaret McLaughlin, Marion, Iowa)
PRIZEWINNER BARBEQUED CHICKEN
1 pint Mazola Corn Oil
¼ pound butter or margarine
1 tablespoon poultry seasoning
¼ tablespoon black pepper
2 tablespoons seasoned salt
1 tablespoon barbeque spice
2 tablespoons garlic flavor or
2 tablespoons garlic salt (less can be used)
Melt butter in a quart saucepan. Add oil and as oil warms, blend in above spices. Prepare two 2½ or 3 pound broiler fryers, cut in half. Sprinkle both sides with Accent or MSG (both are brand names for Monosodium Glutamate). With pastry brush, baste both sides of chicken halves before putting over fire. Arrange over grill 6 to 8 inches above the coals. Takes one hour of turning and brushing every 10 to 15 minutes. All of the sauce must be used during the hour.
MRS. JEFFERIES' ANGEL FOOD CAKE
2 cups egg whites, at room temperature
1¼ cups white sugar
1¼ cups powdered sugar,
sifted
1¼ cups cake flour
1 heaping teaspoon cornstarch
Sift sugars, flour and cornstarch six times. Beat egg whites with a few grains of salt and 3 tablespoons cold water. Keep beating and add a heaping teaspoon cream of tartar and 1 teaspoon almond extract. When the eggs hold peaks, beat in sifted, dry ingredients a little at a time. Beat by hand with a wire spatula or whisk. Bake 35 to 40 minutes at 325° in a preheated oven using an ungreased angel food cake pan. (Mrs. James Jefferies, Vinton, Iowa)
CHERRY-PINEAPPLE FROSTING AND FILLING FOR ANGEL FOOD CAKES
1 cup sugar
½ cup water
1 cup crushed pineapple, undrained
3 ounce package cherry gelatin
2 cups whipping cream or Dream
Whip
Bring sugar, water, pineapple and gelatin to a boil. Simmer 10 minutes, stirring occasionally. Chill until partially set (approximately 2 hours, almost a rubbery consistency), then fold in cream, whipped stiff (or Dream Whip prepared according to directions). Slice 1 large, round angel food cake into 3 round slices. Spread filling between layers and cover top and sides. Fill center hole in cake with marshmallows and put filling over this. If you have enough filling, fill the hole with filling. Chill for 4 hours or overnight. It's even better when it is frozen.
To freeze: Put cake on foil covered
cardboard and put in freezer, unwrapped until topping is somewhat hard,
then wrap in foil or plastic and return to freezer.
(Mrs. Jefferies)
The FIRST Best of the Open Line Cookbook is being reprinted. A limited number will be reprinted and available September 1 at the old price of $5.30 when ordered by mail or $5.00 if picked up at our studios. To order your copy, send $5.30 for each copy you wish to: Open Line Cookbook, WMT Radio, Cedar Rapids, Iowa 52406. At this time the SECOND Open Line Cookbook is no longer available.
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HOMEMADE ICE CREAM, BLENDER MIXED
4 eggs, beaten
1½ cans Carnation Milk
1 tablespoon vanilla
½ teaspoon lemon extract
Pinch of salt
6 tablespoons sugar
Mix in blender until smooth. Fill a two quart freezer with the above mixture and add enough whole, homogenized milk to fill the freezer within one or two inches of the top.
MEAT MARINADE
1 part vinegar, wine or lemon juice
1 part salad oil
1 part consommé
One cup of each makes an average amount. Marinate meat in marinade at room temperature for 24 hours, turning occasionally.
MEAT MARINADE
¼ cup salad oil
1 tablespoon Worcestershire Sauce
¼ cup soy sauce
1 tablespoon garlic juice or powder
1 teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon ginger
¼ cup brown sugar
Use for 3 to 3 ½ pound arm roast. Marinate meat for 8 hours in refrigerator. Dry roast before grilling.
BUTTER BARBEQUE SAUCE
½ cup butter
½ cup onion, chopped
½ cup catsup
½ cup light brown sugar,
firmly packed
1½ teaspoon chili powder
3 tablespoons Worcestershire Sauce
1 teaspoon salt
1 teaspoon pepper
Dash of tabasco
Melt butter, add onion and cook until tender. Stir in remaining ingredients. Simmer for 5 minutes. Makes one cup.
FREEZING CABBAGE: Quarter or cut one medium head of cabbage into 6 pieces. Remove core. Blanch in boiling water for 4 minutes. Cool in ice water for 4 minutes. Package in bag and freeze after draining.
DOROTHY'S RABBIT TASTY TREATS
1½ cups rabbit meat
1 stalk celery
1 small onion
Chop together and then add:
1 teaspoon salt
¼ teaspoon lemon pepper
3 cooked eggs, chopped
1 cup mayonnaise
Blend well. Makes 1½ cups spread for Ritz Crackers or party crackers. Divide into five parts and mix into each part one of the following:
2 tablespoons tomato, chopped
1 tablespoon green pepper, chopped
3 tablespoons grated cheese
2 tablespoons stuffed olives, diced
1 tablespoon french dressing
¼ cup tiny shrimp
2 squirts tabasco sauce
½ can tuna, flaked
1 tablespoon green pepper, diced
Makes five different flavors of spread using domestic rabbit which is now available at most meat counters or can be ordered through your local grocer or rabbit producer. (Dorothy Newport, Cedar Rapids, Iowa)
BEEF, KRAUT AND CABBAGE
1 pound ground round beef roast
½ small onion, diced
½ small head cabbage, cut
up
Number 2½ can of sauerkraut
1 large can Hunt's Tomato Sauce
½ teaspoon chili powder
Accent or MSG
Salt and pepper to taste
Brown meat and onion. Add remaining ingredients with one cup water. Cook for one hour.
MABEL'S BACON DRESSING FOR WILTED LETTUCE
Fry crisp 3 or 4 strips of bacon. Beat an egg slightly, add ½ cup sugar, ¼ cup vinegar and ¼ cup water. Mix well. Cook until it coats a spoon, watching closely, add crumbled bacon and pour over lettuce.
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FRENCH CHERRY GLAZED PIE
1 quart pitted, sweet cherries (Bing
Cherries can be used)
1 cup water
1 cup sugar
3 tablespoons cornstarch
3 ounce package cream cheese, softened
Measure out 1 cup cherries and 2/3 cup water. Simmer together for 3 minutes. Blend and add to sugar, cornstarch and remaining water. Boil for one minute, stirring constantly. Cool. Spread softened cream cheese in bottom of a 9 inch baked pie shell. Save ½ cup of choice uncooked cherries and set aside. Put remaining cherries in shell. Cover with cooked mixture. Garnish with reserved cherries. Cool until set. Top with whipped cream and serve.
FRESH CHERRY PIE
Make crust for a 2 crust pie.
1 1/3 cups sugar
½ cup flour
1/8 teaspoon salt
3 drops almond extract
4 cups pitted, tart cherries
2 tablespoons butter or margarine
Combine sugar, flour and salt. Add almond extract to cherries and toss with sugar mixture. Turn cherries into pastry lined 9 inch pie pan. Make lattice and flute edges. Bake at 425° for 40 minutes.
EARL GIRTON'S APPANOOSE SOUP
1 pound ground beef or hamburger
2 medium potatoes
2 medium onions
2 medium carrots
3 stalks celery
1/8 head cabbage
Brown and crumble ground beef. Run all vegetables through a food chopper or blender. Add about ½ tablespoon salt after the meat and vegetables have been put together. Add water to make the desired consistency. Pressure cook for three minutes. Then cool down the cooker and the product is ready to serve. Serves right at eight people. Lawrey's Salt may be added at the table. (Earl S. Girton, Marshalltown, Iowa )
Baby Clothes Whitener: Mix 1/3 cup powdered dishwashing compound, ½ cup powdered non chlorine bleach and 1 gallon warm water in a plastic container. Soak clothes with stains in the solution before laundering. Baby clothes used in this solution must be washed and rinsed thoroughly to prevent irritation to the baby's sensitive skin.
SEVEN-UP CAKE
4 eggs
½ cup Wesson Oil
1 box lemon cake mix
1 box instant lemon pudding mix
12 ounce bottle Seven-Up
Beat well. Bake at 325° until done. Combine 8 tablespoons lemon juice and 2 cups powdered sugar, beat well, and drizzle over top of warm cake which has been punctured with an ice pick.
WHEAT GERM MUFFINS
1 cup all purpose flour, sifted
3 teaspoons baking powder
½ teaspoon salt
¼ cup shortening
¾ cup quick cooking rolled
oats
¼ cup wheat germ
1 egg
1 cup milk
½ cup brown sugar
½ cup raisins, optional
¼ cup granulated sugar
¼ teaspoon ground cinnamon
Sift flour, baking powder and salt. Cut in shortening. Stir in oats and wheat germ. Combine egg, milk and brown sugar. Beat together and stir into dry ingredients. Add raisins if desired. Spoon into 12 paper baking cups. Mix granulated sugar with cinnamon and sprinkle over batter while baking for 15 to 20 minutes at 425°.
ESCALLOPED CHICKEN
Remove meat from one cooked chicken and cut into small pieces. Season with salt and pepper. Make gravy with 4 tablespoons butter, 4 tablespoons flour, 1 pint chicken broth and 1 pint cream and milk, mixed together (not 1 pint each). Put layer of meat in baking dish. Cover with layer of gravy. Top with layer of fine bread crumbs. Repeat layers two more times. Bake 20 to 30 minutes at 350°.
(SPICY) HOT DILLY BEANS
Pack washed, whole beans in clean hot jars. In each jar, place ½ teaspoon red pepper, 1 whole clove garlic and 1 head of dill. Fill jars with hot brine made of 2 cups vinegar, 2 cups water and ¼ cup salt. Seal, Will be ready after 3 weeks.
To Remove Ball Point Ink Stains: Spray ball point ink marks generously with ordinary hair spray. Work spray into marks with fingers. It will look terrible, but it all comes out in the wash.
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ESCALLOPED CHICKEN
Cut up one quart chicken in medium size pieces, enough to make a 1½ inch layer of chicken in a greased 9 by 12 inch pan. Make a dressing from 1½ quarts bread, cubed, 2/3 cup margarine, melted, 1 teaspoon sage, ¼ cup warm chicken broth, ¾ teaspoon salt, 2 tablespoons onion, grated, and 2 tablespoons celery, diced. Put dressing over chicken in an even layer. Make a gravy with 1 quart broth, 4 tablespoons flour and 4 tablespoons chicken fat. Cook until thick and pour over dressing for the third layer. Bake at 350° for 35 minutes or until lightly browned. Cuts best when let set 10 minutes before cutting.
GREEN MANSION SALAD
1 head green cabbage, shredded
½ cup pineapple tidbits,
drained
½ cup green grapes, halved
½ cup cucumber, diced
Salad dressing or mayonnaise
Serve well chilled.
MINT MALLOW SAUCE
2/3 cup light corn syrup
2 cups marshmallow creme
½ cup peppermint candy,
crushed
3 tablespoons margarine
½ cup evaporated milk, undiluted
Combine syrup, candy and margarine in a 1½ quart saucepan. Heat over medium heat, stirring constantly until candy melts. Continue to full boil. Cook 5 minutes. Cool. Add marshmallow creme. Slowly stir in evaporated milk until light and smooth. Refrigerate.
KRACKLE COOKIES
½ cup brown sugar, firmly
packed
½ cup white sugar
½ cup shortening.
1 egg
1 teaspoon vanilla
1 tablespoon milk
1 cup enriched flour, sifted
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 cup uncooked instant or regular
Ralston
Heat oven to 350°. Beat first six ingredients until smooth. Sift in next four ingredients and blend thoroughly. Mix in cereal. Drop by teaspoons on buttered cookie sheet. Bake 10 minutes or until light brown. Cool 2 minutes before removing from pan. Makes 3 dozen.
LT. COLONEL SANDER'S BARBEQUE SAUCE
1 regular bottle Western Salad Dressing
1 large bottle Kraft Hickory Smoked
Barbeque Sauce
½ regular size bottle tomato
catsup
½ cup brown sugar
¼ pound butter
½ medium onion, diced
1 capful Real Lemon
1 tablespoon Lawrey's Seasoned
Salt
Simmer and stir for 45 minutes. (Bill Sanders, Cedar Rapids, Iowa)
CORRECTION IN MARSHMALLOW FUDGE BARS Recipe (July 1972): After spreading marshmallows evenly and returning to oven for 3 minutes, it should read . . . "Remove from oven and spread evenly with spatula. Boil ½ cup brown sugar, ¼ cup water and 1 square unsweetened chocolate and add 3 tablespoons butter, vanilla, powdered sugar, etc., as recipe indicates.
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