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This guy, Santa Claus, has it pretty soft after all. Now while he's resting easy up at the North Pole, we're busy getting everything back in place that we moved to make room for his visit. I hope his annual journey added as much happiness to your Holidays as it did the Loyds. But now it's back to work and here we have a new year on our hands. Let's make it a honey of a year for all of us. This year begins our fifth year on the air with the Open Line and every day is still as exciting as that first day I was given the opportunity to say "Hello, Open Line". This month's bulletin will contain many of the recipes we had left over in November and some Christmas recipes used on the air after the big Christmas bulletin had already been sent to the printers. Happy New Year!
ST. PAUL'S BLUEBERRY SALAD
2 packages black raspberry jello
2 cups boiling water
1 teaspoon lemon juice
1 can blueberries (juice and all)
1 can crushed pineapple (juice
and all)
1 cup chopped celery
Combine jello and boiling water. Stir to dissolve jello. Let cool awhile then add remaining ingredients. Refrigerate to set.
SUGARLESS BROWNIES
1 square unsweetened chocolate
1/3 cup butter
2 tablespoons liquid sweetener
2 teaspoons vanilla
2 eggs, beaten
1 scant cup sifted soy flour
½ teaspoon substitute salt
¾ cup chopped walnuts
Melt chocolate, and butter in a saucepan over low heat. Remove from heat. Add sweetener, vanilla and beaten eggs. Stir in very well. Add sifted flour and salt and mix well. Fold in nuts. Bake for 20 minutes at 325°.
To help keep your buns warm at the table, heat a ceramic tile in the oven while baking buns and place it under the buns in the bread basket to keep the buns warm all through the meal.
AMANA STYLE SWISS STEAK
Combine salt and pepper with flour and pound into steak. Brown quickly in hot fat. Add one fourth cup vinegar and cook dry. Add medium size chopped onion. Cover with water. Reduce heat and simmer until tender. Add water as needed. Thicken liquid with flour before serving. Tomatoes may be added if desired.
REGULAR SWISS STEAK
1½ pounds lean beef
1½ tablespoon melted suet
¼ cup flour
¾ teaspoon salt
1½ cup canned tomatoes and
sliced mushrooms
Few grains pepper
Sift flour with salt and pepper and pound into steak. Leave meat in one piece or cut into cubes. Melt suet in heavy pan. When very hot, sear steak on both sides. Add vegetables and cover. Simmer until meat is very tender (about two hours). Add small amount of water from time to time as needed.
CHICKEN DUMPLINGS
Sift:
1 cup flour
2 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt.
Combine 1 egg and ½ cup milk. Mix in with flour mixture. Drop in broth. Cover kettle and cook ten minutes without peeking.
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OREGON SOUR CREAM MEAT LOAF
1½ lb. ground beef
¾ cup oatmeal
¾ of ½ pint sour
cream
¼ cup chili sauce or catsup
or tomato paste
1½ teaspoon salt
¼ teaspoon pepper
¼ cup chopped onion
Combine all ingredients and bake in individual loaves for 20 minutes at 350°.
SLOPPY JOES
1 pound ground beef
1 tablespoon shortening
2 tablespoon flour or corn meal
2 tablespoons brown sugar
1 tablespoon Worcestershire Sauce
1 teaspoon salt
½ teaspoon chill powder
1½ cup tomato juice
Brown beef in shortening. Add remaining ingredients and simmer fifteen to twenty minutes. Serve hot. Serves 6 to 8.
HOMEMADE STEAK SAUCE
15 ripe tomatoes
5 medium apples
8 medium onions
2½ tablespoons salt
1 pint vinegar
2 cups sugar
1 teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon black pepper
½ teaspoon dry mustard
½ teaspoon celery salt
Peel tomatoes, onions and apples and chop fine. Combine all ingredients and cook until thick. Can while hot.
TWO CRUST PUMPKIN PIE
Peel and slice raw pumpkin into an unbaked pie crust. Use as much pumpkin needed to fill pie. Sprinkle with:
1 cup white sugar
1 teaspoon cinnamon
½ teaspoon salt
¼ cup water
bits of butter
Put on top crust and bake at 425° for 10 minutes then 350° until done. About an hour in all. (Mrs. Cletus Allen, Dubuque, Iowa)
TUNA NOODLE SUPREME
1 can cream of mushroom soup
4 ounce can sliced mushrooms
1 cup sour cream
2 cans (6½ ounce) Tuna
1 can drained and rinsed whole
boiled onions
2 cups cooked noodles
paprika
Blend undiluted mushroom soup, sliced mushrooms (liquid and all), and sour cream. Stir in tuna, onions and noodles. Turn into greased 1½ quart casserole. Sprinkle with paprika. Bake for 30 minutes at 350°.
SCALLOPED TUNA CASSEROLE
Potato chips ground very fine
1 can (6 to 8 ounce) Tuna, broken
apart.
3 hard boiled eggs, sliced
White cream sauce
1 can Cream of Mushroom soup
Make white cream sauce using your favorite recipe calling for about one pint milk. Begin casserole with a layer of potato chips. Spread tuna over chips Top tuna with sliced eggs for next layer. Cover with another layer of potato chips. Mix cream sauce and mushroom soup for the next layer. Mix lightly to coat potato chips. Bake one hour at 350°.
RENDERWURST
In a large kettle, cover the beef with water. Roast with quite a bit of fat is best. Cook until tender. Remove meat and put through food grinder with 2 good sized onions and ½ cup raisins. Bring broth to boil adding more water, and gradually stir in oatmeal until quite thick. Turn fire low and add ground meat mixture. To season, sprinkle salt on until white, pepper until gray and allspice until brown. Mix well. Remove from fire and cool. Then store in refrigerator. To serve slice and fry over low flame and serve on syrup covered bread. (Olive Mae Lease, Sumner, Iowa)
CRANBERRY PIE
1½ cup cranberries
¾ cup sugar
½ cup water
1½ tablespoons flour
Mix ingredients and cook 10 minutes. Cool. Bake in one crust pie crust with a rim and lattice. Bake till crust is done.
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SCALLOPED CORN
2 eggs
2/3 cup milk
16 soda crackers
1 can cream corn
1 tablespoon sugar
Salt and pepper
4 slices Old English Cheese
3 tablespoons melted butter
Beat eggs and add milk and soak crushed crackers in this mixture. Add corn, sugar, salt and pepper. Cut cheese in chunks and mix with corn. Pour into greased casserole. Top with toasted bread chunks (like Pepperidge Farm makes) and melted butter. Bake 45 minutes at 350°.
UNCOOKED CARROT RELISH
24 large carrots (more if desired)
12 large onions
12 large peppers, red and green
2 large heads cabbage
¾ cup salt
1½ quarts vinegar
6 cups sugar
3 tablespoons celery seed
3 tablespoons mustard seed
½ teaspoon red pepper
Peel carrots, onions and seed peppers. Grind all vegetables together until fine. Add salt and let stand three hours. Drain well. Add vinegar in which sugar has been dissolved. Add seasonings. Pack into clean jars and cover with liquid and seal. Do not cook. (Mrs. Jewell May Baugh, South Amana, Iowa)
LOW CALORIE GELATIN DESSERT
1 package unflavored gelatin
1 tablespoon Kool-Aid (any flavor)
½ cup cold water
1½ cup hot water
½ cup drained fruit cocktail
1 tablespoon Sweet 10 or other
sweetener
Soften gelatin and flavoring in cold water. Add hot water and stir until thoroughly dissolved. Add sweetener to about ½ cup of the cooled gelatin. Pour into molds. Add the fruit to each dish or mold. Chill until set. Makes four servings, at about 30 calories per serving. (Edith Hansen recipe sent in by Mrs. Pauline Hammons, LoneTree, Iowa)
BONUS PEA SOUP
1 ham bone (from baked ham)
8 cups water
1 pound dried split green peas
4 medium sized carrots, scraped
and diced
½ cup onion, chopped
Combine all ingredients in a large kettle. Cover and simmer one hour or until peas are soft. Take out ham bone. Cut off bits of meat and add to soup. Season, if needed, with salt and pepper. If soup is too thick it may be thinned with water. (Donna Smith, Lisle, Illinois)
CRANBERRY FRAIPPE
Dissolve one envelope of Knox gelatin in one cup cold water. Let stand five minutes. Cook one quart cranberries in 3 cups boiling water until soft. Strain cranberries. Add gelatin to hot juice along with 2½ cups sugar and 4 tablespoons lemon juice. Freeze, stirring occasionally. Serve in sherbet dishes.
CRANBERRY SALAD
3 cups cranberries
3 apples
¾ cup sugar
2 packages strawberry jello
Water as needed for jello
Grind cranberries and apples. Mix sugar, jello and water together and combine the two mixtures. Add 1 small can crushed pineapple. Pour into molds.
DANISH KRINGLERS
1 stick margarine
1 cup flour
Pinch of soda or baking powder
1 pint cream
4 cups flour
Cut margarine into the 1 cup flour. Add pinch of soda or baking powder Stir in cream and 4 cups flour. Roll into strips 6 inches wide and ¼ inch thick. Roll in sugar. Cut in strips ½ inch wide. Form into bows. Dip in sugar. Bake 10 to 15 minutes at 400° on ungreased cookie sheets.
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CANDIED GINGER COOKIES
1 cup sugar
¾ cup shortening
1 egg
4 tablespoons molasses
2 cups flour
½ teaspoon soda
¾ teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon cloves
1 cup candied ginger
Form into very small balls. Bake on a dry day. Bake at 375° for 7 minutes on greased or ungreased cookie sheet.
RIPPLE DIVINITY
2 cups sugar
½ cup water
½ cup light corn syrup
1/8 teaspoon salt
2 egg whites, unbeaten
1 teaspoon vanilla
4 to 6 ounces chocolate chips
Nutmeats as desired
Combine sugar, water, syrup and salt in heavy saucepan. Cook over low heat, stirring constantly, until sugar is dissolved. Cook to hard ball (252°) without stirring. Beat egg whites until stiff. Pour hot syrup slowly over egg whites, beating constantly. Add vanilla and continue beating until mixture loses gloss and will hold shape. Fold in chocolate chips quickly and drop from teaspoon onto buttered waxed paper. (Mrs. George Junge, Keystone, Iowa)
TURKISH DELIGHT
3 envelopes unflavored gelatin
2 cups sugar
1/8 teaspoon salt
1 cup water
1 teaspoon grated lemon or orange
rind
1 tablespoon lemon or orange juice
Food coloring
Powdered sugar
Mix gelatin, sugar, salt and water in heavy saucepan. Bring to a boil and simmer without stirring for ten minutes. Remove from heat and stir in juice and rind. Add a few drops of food coloring. Taste for flavor, add more juice if necessary. Pour into a square pan which has been rinsed with cold water. Chill overnight. Cut in squares and roll in powdered sugar. (Adeline Coppens, Moline, Illinois)
CORNFLAKE CANDY # 1
Cook to soft ball stage:
1 cup sugar
1 cup cream
1 cup white Karo syrup
Pour over:
5 cups corn flakes
2 cups rice krispies
2 cups salted peanuts
Mix all together. Pat into buttered pan and cut when cool.
CORNFLAKE CANDY # 2
Melt 1 pound milk chocolate and 3 squares of bitter chocolate in a double boiler. Stir in 1 teaspoon vanilla, 5 cups corn flakes and ½ cup nutmeats. Mix and drop by teaspoons on wax paper.
ORANGE-RAISIN CAKE
1 medium sized orange, washed
1 cup seedless raisins
Grind both through food chopper, using fine blade.
1 cup shortening
1 cup sugar
2 eggs, beaten
1½ cups sifted flour
2 teaspoons baking powder
1¼ cups milk
1¼ cups oatmeal
Beat shortening till creamy, then add the sugar and beat until fluffy. Stir in eggs. Sift flour, baking powder and salt. Add alternately with milk, then add orange and raisin mixture and oatmeal. Bake at 375° for 40 to 45 minutes. Ice with orange icing when cool. (Fairfield, Iowa listener)
CARROT FUDGE
1½ cup grated carrots
½ teaspoon lemon flavoring
3½ cup sugar
½ cup sweetened condensed
milk
½ cup water
Cook carrots, sugar, milk and water to soft ball stage. Remove from fire, and lemon flavoring and cool. Beat till cream and pour into buttered pan and pat it down.
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