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And a happy wintertime greeting from me to you. Last month the Open Line embarked on year number five. We quietly marked our fourth anniversary with you the fourteenth, which happened to fall on Saturday, so very little was said on the air about it, but thank you very much for allowing us to continue what has been one of the nicest visits I've known. I hope we continue to join up each afternoon for our daily visits. This is the month of great birthdays, sweethearts, and groundhogs. This month's bulletin is just a hodge-podge of left-overs from the last few months along with the past month's recipes and hints.
QUAIL ROYALE
3 or 4 medium size quail
3 tablespoons margarine or shortening
3 tablespoons flour
2 cups milk
1 beaten egg yolk
Salt and pepper to taste
1 cup sliced mushrooms
1 small can young peas (well drained)
2 tablespoons finely cut pimento
Prepare 3 or 4 medium size quail as you would a frying chicken. Flour lightly and brown in 3 tablespoons margarine or shortening. Reduce flame and cook until meat falls easily from the bone. Remove from pan and allow to cool. Scrape drippings into a sauce pan, add 3 tablespoons flour and 2 cups milk, and cook, stirring constantly until slightly thickened. Stir some of the hot mixture into a beaten egg yolk and add to remaining hot mixture. Salt and pepper to taste. Cut meat into bite size pieces and add to cream sauce. Stir in mushrooms, peas, and pimento. Cook over low heat about 15 to 20 minutes, stirring occasionally, to blend flavors. Serve immediately over hot. biscuits or hot buttered toast. (Mrs. Charles Newhouse, Iowa City, Iowa)
CRANBERRY SALAD
Freeze one package cranberries. Grind frozen cranberries with four large cored, but not peeled Delicious apples, four peeled and seeded oranges and rind of two oranges, using medium blade. Mix with four to six cups sugar and pack in jars to freeze.
EGGNOG PIE
2 cups eggnog
1 envelope unflavored gelatin
1 cup whipped cream, whipped
¼ cup sugar
¼ teaspoon salt
1½ teaspoon vanilla
¼ teaspoon almond extract
1 Number 2½ size can fruit
cocktail, drained
Baked nine inch pie shell
Mix gelatin, sugar and salt and gradually stir in the eggnog. Warm over low heat until gelatin is dissolved. Chill until mixture mounds and drops from spoon. Fold in remaining ingredients. Pour into pie shell and chill.
APRICOT BREAD
1½ cup boiling water
1 cup dried apricots
1 cup sugar
1 tablespoon shortening
1 egg, beaten
2¼ cup sifted flour
¼ teaspoon baking powder
½ teaspoon salt
2 teaspoons soda
½ cup nuts chopped
1 teaspoon vanilla
Pour water over apricots. Let stand ten minutes. Add sugar to beaten egg. Sift dry ingredients together. Stir in nuts. Add apricots to dry ingredients. Stir in egg mixture. Stir in shortening and vanilla. Bake in 10 by 5 by 3 inch loaf pan for 1 hour at 350°.
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NO-FAIL DIVINITY
4 cups sugar
1 cup light syrup
¾ cup water
Dash of salt
3 egg whites
1 teaspoon vanilla
Nut meats, if desired
Cook sugar, syrup, water and salt to hard boil stage (260°). While this is cooking beat three egg whites stiff. Pour syrup into beaten egg whites, beating constantly. Add vanilla and nut meats. Beat till it holds its shape and loses gloss. Drop by spoons onto wax paper.
TURKEY HASH
3 cups diced cooked turkey
4 tablespoons butter
2 tablespoons flour
½ cup heavy cream
½ cup soft bread crumbs
½ cup chopped green pepper
½ cup chopped onion
2 tablespoons chopped parsley
½ teaspoon salt
Freshly ground black pepper
Melt 2 tablespoons of the butter in a saucepan, blend in flour and cream and stir until thickened. Add turkey and all the other ingredients except the remaining butter. Melt these 2 tablespoons butter in a large skillet and add the turkey mixture. Sauté uncovered for 25 minutes. If desired, brown the top of the hash under the broiler before serving. Serves 6
SAVORY FRUIT DRESSING
3 tablespoons butter, melted
2 tablespoons finely chopped onions
½ teaspoon salt
1½ cup diced celery
3 cups dried bread cubes
1½ cups chopped apples
1½ cup chopped dried apricots
or pitted uncooked prunes
3 tablespoons lemon juice
Brown onion in butter. Combine all ingredients. This will fill an eight to ten pound ready to cook goose.
Both of the following recipes answered a request for recipes to use up old sweet cream that had soured with age. Fresh sweet cream soured by adding lemon juice or vinegar can be used as well as commercial sour cream.
OLD FASHIONED SOUR CREAM ROLL COOKIES
2 cups sugar
½ cup butter
1½ cup sour cream (sweet
cream that has been soured can be used)
1 teaspoon soda (dissolved in cream)
2 eggs
2 teaspoon baking powder
Flour (enough to make the dough
rolling consistency)
After rolling, cut with cutter and bake ten to twelve minutes on greased cookie sheet at 350°.
OLD FASHIONED SOUR CREAM DROP COOKIES
½ cup shortening
1½ cup sugar
2 eggs, beaten
3½ cups flour
½ teaspoon salt
½ teaspoon soda
½ teaspoon baking powder
1 cup thick sour cream (sweet cream
that has soured can be used)
1 teaspoon flavoring extract
Drop onto greased cookie sheet and bake for ten to twelve minutes at 350°.
DATE NUT LOAF
1½ cup flour
1½ cup sugar
1 teaspoon baking powder
1 teaspoon salt
2 cups shelled walnuts
1 cup Brazil nuts
1 pound pitted dates
1 8 to 10 ounce bottle maraschino
cherries, well drained
5 well beaten eggs
1 teaspoon vanilla.
Do not chop dates or nuts, but leave whole, Sift flour, sugar, baking powder and salt together. To sifted ingredients, add nuts and dates. Add cherries. Mix well until nuts are coated. Add beaten eggs and vanilla. Mix all by hand. Turn into three small loaf pans and bake for one hour at 325°.
OUR MAILING ADDRESS: The Open Line, WMT Radio, Cedar Rapids, Iowa 52406
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USE AND CARE OF TEFLON
BEFORE USING, wash the utensil with hot, soapy water. Rinse thoroughly with hot water and dry. Although the utensil can be used without pre-conditioning the cooking surface, better results are obtained if the utensil is wiped with a teaspoon of salad oil before it is used the first time. This recommendation is especially important on bakeware.
IN STORING TEFLON, it is suggested the cookware be stored upside down or sideways to avoid damage from objects which might accidentally fall.
COOKING INSTRUCTIONS: While they can be used without shortening of any type, small amounts of bacon grease, 1 pint rubbing alcohol, butter, cooking oil, or other shortenings are generally used as they improve the flavor. It is therefore a matter of taste whether or not fats are used. Fats will not harm the Teflon finish.
The Teflon finish is soft enough to be damaged by the edge on a metal spatula or the point of a metal fork, however metal spatulas and spoons can be used by the careful housewife. Some minor scratching of the coating may eventually occur; though it will affect the appearance of the pan, it will not seriously impair its non sticking qualities.
Food should never be cut in a Teflon coated pan with a sharp edged knife.
Frying pans and griddles, which are to be used to sear meat, should be preheated over medium to medium high heat for about 1½ minutes (a few drops of water will dance around in beads when the pan is hot enough). As with other utensils, do not leave an empty pan over high heat for extended periods.
CLEANING INSTRUCTIONS: Over a period of time the finish may discolor in use. This will not materially affect the performance of the pan. Such staining may be lightened by placing a heaping tablespoon of baking soda and 1/3 cup of a liquid household bleach in water, heated to its boiling point in the utensil. Boil for five minutes. After this treatment the utensil should be thoroughly washed and rinsed. Wipe with salad oil before using it.
VARNISH REMOVER
2/3 cup Perfex
3 heaping tablespoons cornstarch
3 cups cold water
Cook on stove to pudding consistency. Apply with paint brush while still hot. Let stand 15 to 20 minutes and wash off with hot soapy water. Rinse with clear water. Repeat if necessary.
TO MATCH ODD NYLONS: boil them in a solution of ¾ cup canning salt and 1½ gallon water until they all look alike.
REMOVER FOR HARDENED MASKING TAPE
1 pint rubbing alcohol
1 ounce oil of wintergreen
1 ounce oil of eucalyptus
1 ounce chloroform (or chloroform
liniment)
Mix as needed. This will soften the masking tape enough to yield to a razor blade. Then wash away with more of the mixture, followed with detergent.
WALL CLEANER
1 cup household ammonia
½ cup vinegar
¼ cup baking soda
1 gallon water
Use to clean painted walls and woodwork. No rinsing is necessary.
HINTS AND HELPS
To clean hard to remove fur trim on jackets and coats, rub generous amounts of Twenty Mule Team Borax into the trim. Let set for a few hours then brush it out. THIS IS NOT MEANT FOR EXPENSIVE GENUINE FUR TRIM.
Baste the buttonholes of your cardigan sweater together before laundering. The stitches will keep the buttonholes from stretching out of shape.
Bobby sox can be dried in quicker time if a paper towel is jammed into the cuff of each sock. The air will circulate and hasten the drying.
Old crib sheets make good ironing board covers.
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DEWITT EGG CUSTARD PIE
2 eggs
1/3 teaspoon salt
3 tablespoons sugar
1½ cup milk
Grated nutmeg
Beat eggs slightly. Add sugar, salt and milk. Mix slightly with a fork. Turn into an unbaked nine inch pie shell. Sprinkle with nutmeg. Bake from 20 to 30 minutes at 350°. Test the outside of the custard with a silver knife for doneness.
TO KEEP CUSTARD PIES FROM GETTING A SOGGY CRUST: Bake the pie shell first just until the dough starts to puff, then pour in the hot pie mixture and finish baking.
SUET BIRD FOOD
1½ cup melted suet
1½ cup bread crumbs
2 tablespoons Peanut Butter
1 cup oatmeal
½ cup white flour
¼ cup sugar
½ cup wild bird seed
Stir together over low heat. Pour into a container (milk cartons, paper cups, paper tubes, etc.) and allow to harden. Remove paper and place on trees or feeders for birds.
BAKED HONEY CUSTARD
4 eggs
½ cup honey
2½ cups milk
½ teaspoon salt
¼ teaspoon almond extract
Beat egg just enough to blend. Stir in honey, milk, salt, and extract. Mix well Pour into ungreased baking dish. Bake at 350° until silver knife comes clean. Serve chilled. Serves 8.
HOT CHOCOLATE MIX: Sift together 2 cups instant non-fat dry milk, 1/3 cup cocoa, ¾ to 1 cup sugar and ½ teaspoon salt. Store in quart jar. Use three tablespoons mix to one cup hot water.
HOT CHOCOLATE MIX
8 quart box of powdered milk
1 79¢ box Nestle's Quik
1 seven ounce jar Pream
1 cup powdered sugar
Mix well by stirring together. Use four teaspoons to a cup of hot water for hot chocolate drink.
PARTY DIP - BASIC RECIPE
1 cup salad dressing or mayonnaise
½ cup sour cream
½ cup grated cheese (American
or Swiss)
Salt and pepper to taste
Chill together for two hours.
VARIATIONS
1. Add 1 can deviled ham and 1 teaspoon prepared mustard.
2. Add ¼ cup Chili Sauce.
3. Add three tablespoons finely chopped cucumber, 3 tablespoons finely chopped radishes, and 1 tablespoon finely chopped onion.
4. Omit cheese and add 2 finely chopped hard boiled eggs and ½ teaspoon pimento.
5. Omit cheese and add 1 six ounce can crab meat, drained and chopped, one teaspoon lemon juice and 1 tablespoon finely chopped pickle.
MINUTE MIX
1 4½ ounce can deviled ham
1 cup sour cream
½ teaspoon prepared mustard
2 tablespoons finely crushed dry
bread crumbs
To use as dip, add bits of pickles, onions and celery.
PARTY DIP: Soften one large package Philadelphia Cream Cheese and add two tablespoons cream (or milk). Mix well and add 2 tablespoons French Dressing, 1/3 cup catsup, 1 tablespoon minced onion and ¼ teaspoon salt. Mix together and chill.
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