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NUTBREAD SUPREME
1 package Butter Brickle Cake Mix
1 package (regular) coconut cream
pudding
4 eggs
¼ cup oil
1 cup hot water
Beat all together well. Bake for 40 minutes at 375° in two loaf pans.
TWO TONE JUMBLES
¼ cup shortening and ¼
cup butter or ½ cup margarine
1 cup brown sugar
½ cup white sugar
1 teaspoon vanilla
2 eggs
½ cup walnuts, chopped (optional)
2¾ cups flour, sifted
½ teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1 square unsweetened chocolate,
melted
Cream shortening and butter until light and fluffy. Beat in eggs. Stir in walnuts, if used. Sift flour, soda and salt and stir in alternately with sour cream. Divide dough in half and add chocolate to just one half. Drop cookie dough onto lightly greased pan about 2 inches apart. Drop white part side by side with chocolate part. The cookies will join while baking. Can be sprinkled with nuts before baking. Bake at 375° for 12 minutes.
PRALINE CANDY
¾ cup brown sugar
¾ cup white sugar
½ cup half and half
1 tablespoon butter
Bring to soft ball stage. Remove from heat and beat immediately. Beat until it starts to thicken, add ½ cup cut up pecans and 1 teaspoon vanilla. Beat until thick. Drop by spoonfuls on waxed paper. Makes 14 to 15.
VANILLA CARMELS
2 cups white sugar
1 cup light brown sugar
1 cup light corn syrup
1 cup sweetened condensed milk
1 cup milk
1/3 cup butter
¼ teaspoon salt
2 teaspoons vanilla
Combine in a heavy, 3 quart sauce pan and cook over medium heat, stirring until sugar dissolves and syrup starts boiling. Reduce heat to low, stirring occasionally to prevent scorching. Cook to soft ball stage (240°). Then stir constantly and cook to 248° (firm ball stage). Remove from heat and add butter and salt and stir in well. After about 2 minutes, add vanilla and stir. Pour into lightly buttered 8 inch square pan. When it starts to firm, make into ¾ inch strips with knife. When cool and firm (about 3 hours), cut strips into pieces. Wrap individually, in waxed paper. Makes 10 to 11 dozen.
TWELVE DOZEN CARAMELS
15 ounce can Eagle Brand Milk
2 bottles (pint) light corn syrup
2 pounds light brown sugar
1 pound butter or margarine
8 ounces black walnuts, chopped
1 teaspoon vanilla
Cook all but nuts and vanilla in a five quart, heavy sauce pan over medium heat, stirring constantly to 248° (firm ball stage). Remove from heat. Stir in nuts and vanilla. Pour into greased 15 by 10 by 1 inch jelly roll pan. When lukewarm, score deeply in squares. When cool, wrap individually in waxed paper.
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FRUIT BREAD WITH CHOCOLATE CHIPS
½ cup butter or margarine
1 cup sugar
2 eggs
2 cups flour
1 teaspoon soda
1 cup mashed, ripe bananas
¼ cup chopped maraschino
cherries
¼ cup chocolate chips
¼ cup nuts
Cream butter and sugar. Add eggs and beat well. Sift flour and soda. Add alternately with banana and egg mixture. Mix in remaining ingredients. Pour into 4½ by 9 inch loaf pan. Bake at 350° for one hour.
CHOCOLATE CHIP FRUIT CAKE
3 eggs
1 cup sugar
1½ cups flour
1½ teaspoons baking powder
1 cup dates, cut up
¼ teaspoon salt
¼ pound chocolate chips
2 cups nuts
1 cup cherries
(No mixing directions given.) Bake at 325° for 1½ hours.
BACHELOR BANANA BREAD
1½ cups sugar
½ cup oil
2 eggs
1 teaspoon vanilla
1 teaspoon salt
2 cups flour
1 teaspoon soda
1 cup peanut butter
¼ cup sour milk
3 to 6 bananas, cut in chunks
Mix all ingredients well. Bake at 350° for 50 to 60 minutes, using 4 small or 2 medium loaf pans.
HOT LOW CALORIE PUNCH
In a large coffee maker, combine 1 gallon apple cider and 3 quarts low calorie cranberry cocktail. In the basket of the coffee maker, put 3 cinnamon sticks and 20 cloves. Perk through one cycle. Serve hot. Serves 60.
SPICED CRANBERRY PINEAPPLE PIE
1 pound fresh cranberries
1 can crushed pineapple (8¼
ounces)
1¼ cups sugar
2 tablespoons flour
1 tablespoon grated orange rind
1 teaspoon cinnamon
¼ teaspoon allspice
1/8 teaspoon salt
2 nine inch pie shells
2 tablespoons margarine or butter
In a large bowl, mix all but margarine or butter. Line a nine inch pan with pastry and fill with cranberry mixture. Dot with butter. Cover with remaining pastry. Bake at 400° for about one hour or until pastry is golden. Serve with a big dip of vanilla ice cream.
WHITE BARN PIE CRUST
5½ cups flour
1 teaspoon sugar
1 heaping teaspoon salt
2 cups shortening
1 egg, beaten
Water to make 1 cup liquid with
beaten egg
Mix dry ingredients. Cut in shortening. Stir in egg and water mixture. Will make eight regular crusts.
CREAM-A-DELPHIA CHRISTMAS TARTS
1 stick butter
3 ounces Philadelphia Cream Cheese
1 cup flour
Put cheese and butter out to soften at room temperature. Mix in flour to get a pie dough type mixture. Refrigerate overnight. Press into muffin tins, making small tarts. Prick with a fork. Bake at 350° until done. Fill with pie filling and top with a dab of whipped cream.
ANISE SEED CATS
3 eggs
1 cup sugar
1 to 2 cups flour
1 teaspoon baking powder
1 tablespoon anise seed, crushed
with a rolling pin
Beat eggs until light. Add sugar. Beat well. Add baking powder and anise seed. Add flour, beating well. Drop by spoonfuls on greased baking sheet. Bake at 350° until light brown.
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COMPANY CASSEROLE
4 hard boiled eggs, cut up
¼ pound dried beef
½ pound cheddar cheese,
shredded
2 cans mushroom soup
1 can celery soup
1 3 ounce box macaroni, uncooked
or
1 package noodles, uncooked
2 cups milk
Place all ingredients in a large pan and mix well. Let stand overnight in refrigerator. Place in a 9 by 13 inch baking dish and bake at 350° for 1 hour, adding 1 can large mushrooms, just before baking. Top with buttered bread crumbs and cheese during the last 30 minutes of baking.
HASH ALA KING
Mash a can of drained kidney beans. Beans are easier to mash if heated a little. Add one beaten egg and 2 tablespoons milk. Mix in 1 cup breakfast flakes and 1 ounce diced onion. Mix well and add salt and pepper to taste. Make into patties, adding flour as needed to hold together. Brown in oil. Makes four portions.
PIZZA LOAF
1 egg
10½ ounce can or 1¼
cups pizza sauce
1½ teaspoons salt
¼ teaspoon pepper
3 cups corn flakes
2 pounds lean, ground beef
¼ cup finely chopped onions
4 ounces or 2/3 cup mushroom tops
and pieces, drained
6 ounces or 4 slices Mozzarella
Cheese
Place egg, pizza sauce, salt, pepper and corn flakes in a large bowl and mix well until thoroughly mixed. Add ground beef, onions and mushrooms. Mix lightly but thoroughly. Press half of mixture into bottom of a 9 by 9 by 2 inch greased baking pan. Place 2 pieces of cheese over meat mixture. Press remaining mixture evenly over cheese. Bake at 350° for 1 hour or until meat begins to shrink from sides of the pan. Meanwhile, cut remaining cheese into strips. Remove loaf from oven, lay cheese strips diagonally over the loaf. Return to oven and bake about 3 minutes longer or until cheese is slightly melted. Cut into squares and serve hot. Garnish with parsley and sweet cherry peppers.
POISON-POISON-POISON. Household bleach sold under various trade names, contains hypo chlorite. If any acid substance, even vinegar, is added, poisonous chlorine gas is released. Never combine toilet bowl cleaners and bleach. Store in separate places.
SCALLOPED POTATOES WITH SWISS CHEESE
1 garlic clove, peeled and bruised
with the flat of a knife
2½ pounds firm boiling potatoes,
old or new, peeled and cut into 1/8 inch slices (about 8 cups)
1½ cups grated, imported
Swiss Cheese
6 tablespoons butter, cut in ¼
inch bits
1 teaspoon salt
1/8 teaspoon coarsely ground black
pepper
1¼ cups milk
Preheat the oven to 425°. Rub the bottom and sides of a flameproof baking and serving dish, 10 to 12 inches across and 2 inches deep, with the bruised garlic, and grease it lightly with butter. Dry the potato slices with a paper towel, then spread half of the slices in the bottom of the dish. Sprinkle them with half the cheese, butter bits, salt and pepper. Spread the rest of the slices in the dish and sprinkle the remaining cheese, butter, salt and pepper on top. Pour the milk into the side of the dish. Bring to a simmer over low heat and then bake in the upper third of the oven for 20 minutes, or until the potatoes are almost tender when pierced with the tip of a sharp knife. At this point, remove any residual liquid with a bulb baster and bake for another 5 minutes, or until the potatoes are tender, the milk absorbed and the top nicely browned. Serve at once.
SUNDAY CHICKEN CASSEROLE
1 package minute rice
1 can cream of mushroom soup
1 can cream of celery soup
½ can water or milk
Uncooked chicken pieces (3 breasts,
3 legs, 3 thighs and extra pieces)
1 package Lipton Onion Soup
Put uncooked rice in large greased casserole. Pour soups and liquid over. Place chicken on top. Sprinkle with onion soup. Cover with foil. Bake at 325° at least 2 hours or until chicken is tender. Add extra mushrooms on top of soup if desired. (Mrs. Joe Kilnsky, Iowa City, Iowa)
GERMAN BUTTERBALLS
½ pound butter
3 tablespoons sugar
1 teaspoon vanilla
2 cups all purpose flour
1 cup ground walnuts
Confectioner's Sugar
Mix dough well and form into little balls. Bake on an ungreased cookie sheet for 10 to 20 minutes at 325°. When cool, roll in powdered sugar.
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OATMEAL DATE HEALTH FOOD COOKIES
½ cup vegetable oil
¼ cup honey
½ cup brown sugar
½ teaspoon vanilla
1 egg
¾ cup unbleached, whole
wheat flour
¼ cup wheat germ
¼ teaspoon baking soda
½ teaspoon salt
1 cup dates, chopped
½ cup nuts, chopped
3 cups oatmeal
Combine all ingredients and drop by rounded teaspoons on a greased cookie sheet. Bake at 350° for 12 minutes.
SOUR CREAM TOPPING FOR BAKED POTATOES
1 cup thick sour cream
1 tablespoon sugar
1 teaspoon salt
¼ teaspoon paprika
1 teaspoon dry mustard
2 tablespoons vinegar
Whip cream until thick and fluffy. Mix sugar and seasonings together with vinegar and beat into sour cream.
TOPPING FOR BAKED POTATOES
2 cups mayonnaise
2 cups buttermilk
1 package Ranch Valley Salad Dressing
Mix
Mix all ingredients until thick and creamy and use to top baked potatoes.
PINEAPPLE JAM
2½ cups crushed pineapple
3 tablespoons lemon juice or juice
from a large lemon
3¼ cups sugar
½ bottle Certo Fruit Pectin
Combine pineapple and lemon juice in a large pan and mix in sugar. Place over high heat. Bring to a full rolling boil. Boil hard one minute, stirring constantly. Remove from heat and stir in Certo. Skim off foam, if needed. Stir and skim for 5 minutes, to cool slightly and prevent floating fruit. Pour into jars and seal with paraffin. To make into a ham glaze, stir 1 tablespoon prepared mustard into 1 glass of jam. Spread on ham. Bake for 30 minutes or use as a relish.
COUSIN JACKIE'S CRISCO CAKE
1 cup Crisco
3 cups sugar
5 eggs
3 cups flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup milk
1 teaspoon vanilla
1 teaspoon pure lemon extract
Cream Crisco and sugar. Add eggs one at a time, beating well after each addition. Sift flour, baking powder, and salt and add alternately with milk. Stir in extracts. Bake in a tube pan for 1¼ hours at 350°. (Mrs. Tom Boudinot. Jackson, Missouri)
SEASONS GREETINGS from The OPEN LINE Staff!
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