CHOW HARLOCK
1 pound uncooked chicken or shrimp
1 tablespoon soy sauce
1 tablespoon sherry
1 tablespoon cornstarch
½ cup oil
1 cup onions, cubed
1 cup celery, cubed
1 cup green pepper, cubed
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon sugar
¼ teaspoon salt
½ cup soup stock
2 medium sized tomatoes
1 can tomato sauce
Coat chicken or shrimp by dredging through a mixture of 1 tablespoon soy sauce, 1 tablespoon sherry and 1 tablespoon cornstarch. Heat pan and add ½ cup of the oil. Sauté dredged chicken or shrimp until tender. Add onions, celery and green pepper, and fry a few seconds. Drain. Reheat pan and add 2 tablespoons of the drained oil and 1 tablespoon soy sauce, 1 tablespoon cornstarch, sugar, salt and soup stock. Boil a few seconds. Add meat and vegetables to the boiling sauce. Peel and cube tomatoes and add the tomatoes and tomato sauce. (Ikuko Miller, Cedar Rapids, Iowa)
CHICKEN AND DRESSING CASSEROLE
10½ ounce can cream of mushroom
soup
2 cups chicken broth
2 eggs, well beaten
8 ounces herb seasoned stuffing
3 cups cup up cooked chicken or
turkey
½ cup milk
2 tablespoons chopped pimiento
Combine ½ of soup and chicken broth and mix well. Add eggs and mix gently. Add stuffing and mix. Spread in greased shallow two quart casserole. Top with chicken or turkey. Combine rest of soup, milk and pimiento. Pour over chicken or turkey. Bake covered in a preheated 350° oven for 45-55 minutes. Serves 6.
LAYER SALAD
In a 9 by 13 inch pan, cut up one head of lettuce for the first layer. Then ½ cup chopped celery, ½ cup chopped green pepper, 1 Spanish onion, sliced thin, and a package of frozen peas (uncooked). These are all added as a separate layer in the order given. Spread with 2 cups Hellman's Mayonnaise. Sprinkle that with 2 tablespoons sugar. Add a 4 ounce package of grated cheddar cheese. Fry 8 slices bacon and crumble over top. Cover with aluminum foil and refrigerate overnight.
BAKED PHEASANT
Flour cleaned and cutup pheasant. Brown in ½ cup hot oil. Put in baking pan and add 1 or 2 chicken bouillon cubes, 1 cup water, 1 bay leaf. Sprinkle with sweet basil and rosemary. Cover and bake three to four hours at 250° to 300°.
PHEASANT IN WINE
2 to 2½ pheasants or chickens,
cut up
¾ cup dry red wine
¼ cup soy sauce
¼ cup Wesson Oil
2 tablespoons water
1 clove garlic, finely chopped
1 teaspoon ginger
1 teaspoon oregano or marjoram
1 tablespoon brown sugar
Place cut up pheasant or chicken in casserole. Combine all other ingredients and pour over pheasant or chicken. Bake covered for 1 hour and 30 minutes in 350° oven. To be served with rice. Serves four generously.
CRANBERRY CASSEROLE
Mix 1 bag cranberries, ground with 1 small can crushed pineapple (drained), ½ cup sugar and 16 large marshmallows, cut up. Fold in a prepared package of whip cream mix.
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WORKING GIRL'S CASSEROLE
1 pound ground beef
1 tablespoon instant onion
1 cup uncooked macaroni
½ cup diced celery
¼ cup diced green pepper
1 can tomato soup
1 can cheddar cheese soup
2 teaspoons sugar
¾ teaspoon salt
dash of pepper
¼ teaspoon basil
Mix in two quart casserole dish. Cover and let stand several hours or overnight. Bake at 350° for 1 hour. Bake covered but remove cover long enough to brown at the end of the baking time.
GREEN BEAN CASSEROLE
1 can green beans
1 can wax beans
1 can bean sprouts
4 ounce can mushrooms, sliced or
pieces and stems (save juice)
1 can mushroom soup
Mix soup and reserved mushroom juice. Combine all ingredients. Bake at 350° for about 30 minutes. Just about five minutes before removing, top with 1 can French fried onion rings.
THREE BEAN BAKE
½ pound ground chuck or ground
beef
9 slices bacon, cut up
1 medium onion
1 can pork and beans
1 can kidney beans, drained
1 can butter beans
¼ cup white sugar
¼ cup brown sugar
¼ cup catsup
½ teaspoon dry mustard
Brown ground beef and put in casserole. Brown bacon and onion together. Add to casserole. Add beans. Add sugars and catsup and dry mustard. Mix well. Bake at 325° for two hours.
GREEN BEAN AND EGG SALAD
Mix well ½ cup vinegar, ¼ cup salad oil, 3 cans drained green beans, 4 ounce can mushrooms and 1 minced onion. Cover and refrigerate for 8 to 10 hours. Drain well and stir to mix. Add 8 hard cooked eggs, chopped fine with ½ cup mayonnaise, 2 teaspoons dry mustard and 4 teaspoons vinegar. Combine well and serve on salad greens.
GREEN NOODLES
4 cups flour, sifted
1 cup puree of cooked spinach or
baby food spinach
1 egg, slightly beaten
½ teaspoon salt
¼ teaspoon red pepper
Combine all ingredients, starting with 2 cups of the flour and adding as much more as necessary to puree. Roll out thin to dry. Before completely dry, cut into desired widths. Let finish drying.
GREEN NOODLE CASSEROLE
Cook green noodles in rapid boiling, salted water as you would macaroni or spaghetti. Drain well. Toss with melted butter or margarine. Butter a shallow baking dish. Place a layer of noodles in baking dish. Spread a layer of mozzarella cheese on top of noodles. Repeat each layer again. Sprinkle top with Parmesan cheese. Broil under broiler until cheese is bubbly and has browned. (Mrs. Lee Schuber, Cedar Rapids, Iowa)
PICKLED HERRING
1 salt herring
1/3 cup vinegar
1 small onion, sliced
1 teaspoon mixed pickling spices
Soak herring in cold water overnight. Next morning, drain and rinse well. Clean and remove skin and bones. Cut into 1 inch pieces. Place in bowl or jar and add vinegar, onions and spice. Cover and refrigerate for a few days or at least overnight.
ROASTED SOY BEANS
Soak beans overnight in salted water. Boil for one hour in the same water. Drain and spread in shallow pan in a 350° oven for 30 minutes or until brown. Sprinkle with salt and Monosodium Glutamate while still warm.
EGG DROP SOUP 1
Beat 1 egg, dash of salt and 2 or 3 tablespoons flour. Drop by pushing into liquid (chicken or beef broth). Keep moving with fork until appears cooked.
EGG DROP SOUP 2
Work as much flour as you can into one egg. Grate or slice and drop into boiling broth.
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HOLIDAY GIFT CAKE
8 ounces cream cheese
1 cup margarine
1½ cups sugar
1½ teaspoons vanilla
4 eggs
2¼ cups flour
1½ teaspoons baking powder
½ cup chopped maraschino
cherries
½ cup chopped pecans
Blend first four ingredients. Add eggs, one at a time. Add 2 cups flour and mix well. Also add baking powder. Combine other ¼ cup flour with cherries and nuts and fold into batter. Pour into a lightly greased Bundt pan and bake at 325° for 1 hour and 20 minutes. Cool about 5 minutes before removing from pan. Top with glaze made of 1½ cups powdered sugar mixed with 2 tablespoons milk or 1½ tablespoons cherry juice.
SOUR CREAM BANANA CAKE
Cream two sticks margarine and 1 pound brown sugar. Add 4 eggs, one at a time. Add 4 large very ripe bananas or 5 smaller or medium bananas, mashed. Add bananas with 1 carton dairy sour cream and blend well. Sift 4 cups cake flour, 2 teaspoons soda and ½ teaspoon salt. Blend into other ingredients. Add 2 teaspoons vanilla and ½ to ¾ cup chopped nuts. Bake at 325° for one hour in a 13 by 9 by 2 inch metal pan. Makes a large sheet cake or three 10 inch layers.
THREE "C" BREAD
2 cups shredded carrots
1 1/3 cups flaked coconut
½ cup maraschino cherries
½ cup raisins
½ cup chopped nuts
2½ cups all purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
½ teaspoon salt
3 eggs
½ cup cooking oil
Mix carrots, coconut, cherries, raisins, and chopped nuts and set aside. Sift flour, sugar, baking powder, soda, cinnamon and salt together. Mix all ingredients thoroughly. Turn into 3 small greased and floured foil pans. Bake at 350° 45 to 50 minutes. Freezes well. (Maxine Verbick. Cedar Rapids, Iowa)
GERMAN DARK RYE BREAD
3 cups flour
2 envelopes dry yeast
¼ cup cocoa, unsweetened
1 tablespoon caraway seed
2 cups water
1/3 cup molasses
2 tablespoons butter or margarine
1 tablespoon sugar
1 tablespoon salt
3 to 3½ cups regular rye
flour
In a large mixer bowl, combine flour, yeast, cocoa, and caraway. In the meantime in a saucepan, put butter, molasses, sugar and salt and stir until butter is dissolved and just warm. Turn into dry ingredients. Beat on low speed for 30 seconds with electric mixer. Scrape bowl. Beat 3 minutes at high speed. By hand, stir in enough rye flour to make a soft dough. Knead on floured surface until smooth. Cover and let rest 20 minutes. Punch down and divide in half. Shape each in round loaf. Put on greased baking sheet or 8 inch round pie tin. Brush with cooking oil. Slash with sharp knife. Let rise 45 to 50 minutes. Bake et 400° for 25 to 30 minutes.
CINNAMON ROLLS
½ cup shortening (margarine)
1 cup scalded milk
1 teaspoon salt
½ cup sugar
2 packages of yeast
2 eggs, well beaten
4 cups sifted flour
4 tablespoons melted butter
Add shortening to hot milk. Add salt and sugar and stir until dissolved. Cool to lukewarm. Sprinkle yeast over milk mixture. Add beaten eggs. Stir in flour, mixing well. Beat or whip with wooden spoon for 3 to 5 minutes. Let rise until double, then punch down. Let rise again. Roll out on floured bread board to ¼ inch thick. Sprinkle with sugar and cinnamon. Roll up like jelly roll. Slice into 1 inch pieces. Bake at 400° until done (time not given.)
SPECIAL HAMBURGERS
Mix 2 pounds lean ground beef, 4 tablespoons finely chopped green pepper, ½ cup finely chopped onion, 2 tablespoons horseradish, 6 tablespoons barbeque sauce, ½ teaspoon salt and ½ teaspoon dry mustard. Mix well and make into 4 patties. Broil.
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TOM AND JERRIES
6 to 8 eggs, separated
2/3 pound powdered sugar
1 teaspoon vanilla
1/3 pound powdered sugar
Beat whites until foamy and stiff. Beat in 2/3 pound powdered sugar and vanilla. Set aside. Beat egg yolks and 1/3 pound powdered sugar together. Combine mixtures and put in freezer. To serve, use ½ jigger rum or 1½ jiggers whiskey or 1 jigger brandy. (One jigger equals 1½ ounces). To alcohol, use 1 heaping tablespoon of frozen mixture. Fill cup with hot water. Add dash of nutmeg.
TERRIFIC PUNCH
46 ounce can pineapple juice
46 ounce can orange drink
2 quarts ginger ale
1 quart orange sherbet
Mix juice and sherbet and add ginger ale when ready to serve.
GOLDEN PUNCH
4 packages Orange Kool Aid
4 cups sugar
46 ounce can pineapple juice
46 ounce can apricot nectar
1 large can frozen lemonade or
one small bottle Real Lemon
7 quarts water
When ready to serve, pour in 3 quarts Golden Ginger Ale. Use crushed ice or ice ring to chill.
HOLIDAY PUNCH
6 ounce can frozen tangerine juice
6 ounce can frozen pineapple juice
2 6 ounce cans frozen lemon
juice
6 cups bottled cranberry juice
cocktail
2 cups grenadine
5½ cups water
Stir until concentrates melt and juices are mixed.
RUM BALLS
3 cups vanilla wafers, finely crushed
1 tablespoon Karo Syrup
1 cup finely chopped pecans
1 cup rum or brandy
Form into balls and roll in powdered sugar.
RUM BALLS
l cup finely chopped ginger snap
crumbs
1 cup finely chopped walnuts
1 cup powdered sugar
2 tablespoons cocoa
1½ tablespoons light corn
syrup
1/3 cup rum
Roll in little balls about an inch in diameter Roll in powdered sugar. Store in tight container. Roll again in powdered sugar just before setting out.
OPEN LINE PHONE NUMBER
Cedar Rapids Or Marion: 366-7711
From Anywhere in Iowa: 800-332-5401
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