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If you're becoming a trifle depressed over this year's siege of cold, wet weather, here's a warm, dry thought to cheer your flagging spirits: we at WMT are beginning to work on the schedule of "let's talk green" guests and special programs. A sure sign of Spring if ever I saw one! And so to put the finishing touches an another old fashioned, Iowa winter -- the following pages are filled with a variety of goodies: hearty, cold weather main dishes, several fancy, "specialty" concoctions, a few favorites from "Meet The Cook", and some holiday "leftovers". Just remember to "think Spring" as you enjoy them. It won't be long, now.
Jackie Olden' s
PINK SAUERKRAUT
1 No. 2½ can sauerkraut,
drained
1 apple, peeled and chopped
1 tablespoon chopped onion
2 tablespoons brown sugar
2 teaspoons caraway seed
¼ cup catsup
1 cup sour cream
pinch of salt
Mix all ingredients together. Bake at 350° about 45 minutes.
If desired place browned pork chops in bottom of a glass baking dish or other shallow baking container. Spoon mixture on top and bake as instructed. Serves six.
MIXED VEGETABLE CASSEROLE
2 (8 oz.) packages frozen, creamed
pearl onions
2 (8 oz.) packages frozen Brussel
sprouts
2 (10 oz.) packages Bird's Eye
Danish style frozen vegetables
1½-2 cups Pepperidge Farm
stuffing mix
¼ cup butter, melted.
Cook sprouts and drain. Mix with other vegetables in a 3 quart dish, buttered. Mix the stuffing mix and butter, and sprinkling on vegetables. Bake 30 minutes at 325.
EGGPLANT CASSEROLE
a 1½ pound eggplant
6 tablespoons butter
2 onions sliced
3 sliced tomatoes (fresh) or 1½
cups canned tomatoes
1 cup of grated cheese
1 teaspoon salt
pepper, to taste
1 cup finely crushed bread crumbs
mushrooms (optional)
Slice the eggplant about ½ inch thick. Skin and dice. Makes about 5 cups. Sauté the eggplant for about 5 minutes in the butter. Place in a buttered casserole, alternate layers, with the sliced onion, the tomatoes and the grated cheese. Season each layer. Top with bread crumbs and remaining cheese. Bake at 375° for about 35 minutes.
Why they call it "chicken", I don't know. But they say it's good anyway.
CITY CHICKEN
Alternate cubes of veal and pork an a skewer. Then, roll the skewered meat in seasoned flour, then into beaten egg (with just a little water); and roll in bread crumbs. Brown in fat; then, bake at 350° for about 45 minutes in the oven.
An old friend, Lynn Raasch of Johnson's Wax, paid us a visit and left the following tip for stripping the wax from a hardwood floor
Mix well:
½ gallon cool water
¼ cup powdered floor cleaner
(Spic' N Span)
1 cup of ammonia
Apply the solution and use a very fine grade of steel wool to buff and clean the waxy build up. It takes a lot of rubbing. Rinse twice thoroughly before applying the new coat. Strip old wax every 4 or 5 applications to prevent the "heavy yellow" build up.
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MACARONI/TUNA SOUFFLÉ CASSEROLE
2 cups milk
1 cup soft, stale bread crumbs
4 tablespoons butter
1 teaspoon grated onion (or juice)
1 teaspoon salt
a dash of pepper
1 tablespoon finely chopped parsley
1 2 oz. jar of pimiento, diced
1 8 oz. pkg. elbow macaroni
1 8 oz. can tuna
1 cup grated American cheese
3 eggs, separated
1 can of onion rings (for garnish)
Heat the milk and add the bread crumbs, butter and seasonings including onion, parsley and pimiento. Cook the macaroni per package directions and add the tuna. Mix well. Stir in the grated cheese. Beat the egg yolks lightly and add mixing well. Beat the egg whites until stiff and fold into the mixture. Line a 9" x 13" casserole dish with foil and pour in mixture. Sprinkle with a little cheese and top with the onion rings. Bake at 350° for about 50 minutes.
On one of her frequent visits on the Open Line, Mary Huneke shared this super shrimp delight. And it's low cal, too!
SWEET AND SOUR SHRIMP
Drain one 15¼ ounce can pineapple chunks (juice pack); reserve juice. Add water to juice to make 1 1/3 cups. Cut up pineapple, if desired. In saucepan combine juice mixture; pineapple; 1 medium green pepper, cut in strips; ¼ cup sliced green onion with tops; and 1 vegetable bouillon cube. Heat to boiling; simmer, covered, 3 to 4 minutes. Blend 2 tablespoons brown sugar, 4 teaspoons cornstarch, 1 tablespoon cold water, and 2 teaspoons vinegar. Add to pineapple mixture. Cook and stir till thick and bubbly. Fold in two 4½ cans shrimp, drained and deveined. Heat through. Serve over one 3 ounce can chow mein noodles (2¼ cups), warmed. Makes 6 servings. (187 calories/serving).
BUTTERSCOTCH FUDGE
3 cups of butterscotch chips, melted in the top of a double boiler. Remove from heat. Add 1 can of sweetened, condensed milk plus a pinch of salt, 1½ teaspoon vanilla and about ½ cup of chopped pecans. Stir only until smooth. Turn into a wax paper lined 8" square pan. Refrigerate for 2 hours (or until firm). Turn upside down and remove paper. Cut into squares. Makes about 2 pounds.
Here's a cold weather recipe that we enjoy; try it out and see what you think.
STROGANOFF MEATLOAF
1½-2 pounds ground beef
2 eggs
½ teaspoon salt
¼ teaspoon pepper
1½ cup bread crumbs
or other filler
¼ cup minced onion
1-2 teaspoons dried mustard
½ cup ketchup
1 carton sour cream
1 small can mushroom pieces and
stems
Mix as for any meatloaf. Bake 1 hour and 15 minutes at 350°
TIP: Warming Baked goods: Put baked goods into a well moistened brown, paper bag. Warm in a moderate oven 20-30 minutes.
Here is a real "showcase" recipe. Give it a try next time you want to impress a guest.
BEEF WELLINGTON
4 pound beef tenderloin roast
1 cup minced mushrooms
1 tablespoon chopped onion
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon minced parsley
½ cup liver pate
2 recipes of a flaky pie crust,
or 2 packages of pie crust mix
1 egg, slightly beaten
3 teaspoons water
Place the fat side of the beef up (in a rack) in a shallow pan and bake at 450° until meat thermometer reaches 130°. Remove from heat and cool. Sauté the chopped mushrooms and onions in the butter and olive oil. Blend in the parsley and liver pate. Prepare the pie crust dough and roll out in a 12" x 18" rectangle. Brush the mushroom mixture over the dough. Place in center of pastry and cover completely. Moisten with water and seal. Place seam side down in a shallow baking pan. Brush with egg and water mixture. Bake at 400° until pastry is golden brown, about 50 minutes.
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This is absolutely the strangest recipe I've ever gotten on the Open Line. In fact, I thought it was a joke until several very earnest callers set me straight. Take it for what it's worth...Marlyce and Sue and their friends from the Weekday Live TV show shared some microwave quiche recipes in late January. And I'm glad they did.
VINCENT PRICE'S RECIPE FOR FISH STEAMED IN A DISHWASHER
2 well cleaned fish, cut open on
the side
5 slices of bread, torn into pieces
square.
3 tablespoons vinegar, or 4 tablespoons
white wine
1 teaspoon salt
4 tablespoons oil
½ clove of garlic, minced
a pinch of oregano
Stuff the fish with the bread (soaked in vinegar or wine), salt, oil, oregano and garlic. Wrap the fish in foil very tightly (wrapping a couple of times). Put the tightly wrapped fish in the dishwasher while you do the dishes. When the dishes are done, so is the fish. immediately on a clean plate. (Otherwise, steam on top of the stove.)
QUICHE LORRAINE
9 inch unbaked pie shell, at room
temperature
4 eggs
1 cup cream (Half & Half)
6 slices bacon, cooked and crumbled
¼ teaspoon salt
Prick pastry lightly but thoroughly with fork. Microwave 4 minutes on high. Sprinkle cooked bacon and cheese over bottom of baked shell. In medium mixing bowl, beat eggs with fork or whisk. Stir in cream and salt. Microwave on high for 5 minutes, turning half-way through. Stir and cook for an additional 3-3½ minutes on high. Let stand 10 minutes before serving,
For a conventional oven:
Bake the pie shell as you would
normally, add the quiche mixture and bake at 350° for approximately
20-25 minutes or until knife inserted 1 inch from the edge comes out clean.
TIP: For Tomato Soup: Add the red to the white and you'll never be blue.
FRENCH ONION QUICHE
4 eggs
1 package (4 oz.) plain refrigerated
dough
½ can (7 oz.) evaporated
milk
½ cup shredded cheddar cheese
½ envelope onion soup mix
¼ cup grated Parmesan cheese
Roll each square of refrigerated dough out to a 6 inch. Gently fit each square into a 9 oz. custard cup. Microwave at ½ power (or medium setting) for 4-5. Let the dough cool.
Beat together eggs, evaporated milk, Cheddar cheese, and soup mix. Pour ½ cup egg mixture into each dough lined custard cup. Sprinkle 1 tablespoon Parmesan cheese over top of each dish. Microwave at 80% power for 10-12 minutes or until knife inserted near center comes out clean. Turn or rotate dishes if necessary. Remove from custard cups. Serve warm or chilled. Makes 4 individual servings. In a conventional oven, bake at 350° for 20-25 minutes.
SUPPER ON A BREAD SLICE
2/3 cup (or a small can) evaporated
milk, undiluted
1½ pounds of ground beef
½ cup cracker crumbs
½ cup chopped onion
1 egg
1 tablespoon prepared mustard
¾ teaspoon Accent
1½ teaspoon salt
1/8 teaspoon pepper
2 cups of grated cheddar or American
cheese
1 loaf of French bread, sliced
lengthwise in half
Combine all the ingredients, except the French bread, in a bowl and mix well. Spread the mixture onto the sliced French bread (on the cut sides). Wrap foil around the crust side of each half of the bread, leaving the top uncovered. Place on a baking sheet. Bake at 350° for 25 minutes. Garnish with cheese slices and bake 5 minutes more. Cut into slices to serve. Serves 6 to 8.
SWISS STEAK WITH CHEESE
1½ pounds of round steak, rolled in ¼ cup flour
Brown the steak in 2 tablespoons oil. Add 1 cup water, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 2 tablespoons chopped onion, 1 (16 oz.) can tomatoes, ½ cup chopped celery, and ½ cup chopped carrots. Simmer in the skillet over low heat until vegetables are done. Then, add 1/3 cup shredded cheddar cheese. Stir to melt the cheese and serve.
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Always on the lookout for new ways to cook an old favorite, we were glad to get this recipe in early February:
COMPANY CHICKEN
1 chicken, cut up
1 can cream of mushroom soup
1 can cream of celery soup
1 can of milk
1½ cups minute rice, uncooked
1 package dry onion soup mix
In a greased, 9"x 13" cake pan, pour in the soups, milk, and rice; mix well. Put the chicken on top of the soup and mixture. Sprinkle the onion soup mix over everything. Cover with foil Bake at 325° for 2 ½ hours. Serves 4-6.
FRENCH HARVEST CHICKEN CASSEROLE
Cut up 1 (3 pound) frying chicken
3 cups of chicken broth (set aside)
3 tablespoons soy sauce
1 tablespoon honey
Mix the soy sauce and honey. Rub the chicken pieces in the honey sauce and brown in about 4 to 6 tablespoons of oil. Put the chicken into a large casserole dish. Pour over the chicken, 1 cup of cracked wheat. Then, sprinkle ½ teaspoon basil over the cracked wheat. Pour the 3 cups of chicken broth over everything. Cover. Bake at 350° for 1½-2 hours.
CHICKEN (OR TURKEY) BAKE
1 chicken
16 slices of bread (without crusts)
Boil the chicken and skin, and cut it up. Grease a large (9" x 13") cake pan and put 8 slices of bread on the bottom of the pan. Butter the bread. Put the chicken on the bread; then, add a slice of American cheese on each slice of bread. Butter another 8 slices of bread and top the cheese with these. Beat 4 eggs with a dash of salt; then add 3 cups of milk. Pour over the bread. Let it stand in the refrigerator overnight. Bake at 350° for 1½ hours. Serves 8.
TIP: Before cooking hard cooked eggs, let stand at room temperature for awhile (a day or two) and they will peel easier after boiling.
Here's a hard to pronounce delicacy for you intrepid fans of "south of the border" cuisine.
CHIMICHANGAS
4 flour tortillas (not the corn
type)
3 cups of meat filling
oil (or lard) for frying
2 cups shredded cheddar cheese
2 cups shredded lettuce
1 cup chopped radishes
1 cup chopped green pepper
MEAT FILLING:
1 pound ground beef, browned; add chopped onion: brown and drain. Add ½ cup enchilada sauce (or chili sauce). Simmer for about 10 minutes Makes 3 cups
Spoon about 5 tablespoons of the filling in each tortilla shell. Fold up like an envelope and pin shut with a toothpick. Fry in hot fat (about an inch deep), about 2 minutes per side, until golden. Drain on paper towels (or on a rack). Top each with shredded cheese and lettuce, then the radishes and pepper. Finally, top it all off with guacamole and a little sour cream.
GUACAMOLE
1 soft avocado
1 (3 oz.) package cream cheese
1 soft tomato, peeled
1 heaping tablespoon Miracle Whip
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
salt and pepper, to taste
Mash and mix together and add a couple dashes of tabasco.
APRICOT FLUFF
2 packages orange jello
3 bananas, sliced
32 small marshmallows
1 large can apricots, drained (but
reserve the liquid)
Prepare the jello per package directions. Add the marshmallows and the apricots.
TOPPING:
Cook together 1 cup of reserved apricot juice, 1 egg, 2 tablespoons cornstarch, ½ cup sugar. Boil until thick. Cool. Add 1 cup of whipped cream and spread on the jello.
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ENGLISH MUFFINS (Makes 18)
1 cup milk
2 tablespoons sugar
1 teaspoon salt
3 tablespoons butter
1 cup warm water (105° to 115°)
1 package dry yeast
5 to 6 cups all purpose flour
cornmeal.
Scald milk. Stir in the sugar, salt and butter. Cool to 105° to 115°. Sprinkle the yeast in the warm water and stir to dissolve. Add the dissolved yeast to the sugar/milk mixture. Now add the white flour. Dough should be soft and slightly sticky. Knead slightly and put into a greased bowl. Cover with a damp cloth and let rise until doubled. Punch down and divide dough in half. Sprinkle a board with cornmeal; then, roll or pat the dough into ½" thickness. Cut into 3" circles. Turn muffin over on the board to coat with the cornmeal. Place about 1" apart on baking sheets and sprinkle lightly with cornmeal. Let rise until doubled (again), about 30 minutes. Put the muffins on medium hot griddle or skillet (cornmeal side down) and cook until browned, about 10 minutes per side.
COOKIE MIX
3 cups flour
2 teaspoons salt
2 teaspoons soda
1 teaspoon baking powder
Sift together.
2 cups shortening (or lard)
2 cups brown sugar
2 cups white sugar
Cut this into dry ingredients.
Add 6 cups oatmeal and mix until crumbly. Store tightly covered.
To prepare:
2 cups mix
1 egg, beaten
1 teaspoon vanilla
½ cup chopped dates, chocolate
chips, etc.
Drop by teaspoonfuls onto greased cookie sheet. Bake at 375° for 8-10 minutes. This can be stored 2-3 months.
SUNNY BREAKFAST EGGS
3 tablespoons margarine
8 eggs
½ cup milk
2 tablespoons chopped pimiento
2 tablespoons chopped parsley
½ teaspoon salt
1/8 teaspoon pepper
4 English muffins, split, toasted
8 slices of cheese, cut in half
diagonally
Melt margarine in skillet over low heat; add combined eggs, milk, pimiento, parsley and seasonings. Cook slowly, stirring occasionally until eggs are cooked. For each sandwich, spoon eggs onto muffin half. Top with two cheese triangles. Broil until cheese melts. 8 servings.
This was certainly one of the most requested recipes of the past two months:
PUFFY PANCAKES
½ cup flour
½ teaspoon granulated sugar
pinch cinnamon (ground)
2 eggs
½ cup milk
1 teaspoon vanilla
4 tablespoons butter
Heat oven to 425°. Combine flour, sugar and cinnamon in mixing bowl; set aside. In another bowl, beat eggs, milk and vanilla with a fork until frothy. Add to flour mixture and beat lightly, leaving slightly lumpy. Melt butter in 9 or 10 inch heavy skillet. When butter is hot, remove from heat and pour batter into skillet, without stirring. Immediately put into oven. Bake until pancake is fluffy and golden brown (about 20 minutes).
WHOLE WHEAT BREAD
7 cups warm water
2 tablespoons honey
3 tablespoons yeast
½ cup molasses
½ cup coconut (or other)
oil
2 tablespoons salt
Dissolve yeast in warm water and honey. Add molasses, oil and salt. Add slowly, 6 cups sifted whole wheat floor, 5 cups soy flour, and 8 or more cups unbleached white flour. Mix and knead 10 minutes. Let rise until double. Shape into loaves or rolls and let rise. Bake at 350-375° for 40-50 minutes.
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Although the holidays are well behind us, the memories and a few recipes linger on. To wit:
HOLIDAY BREAD
3 cups sifted flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
3 eggs, beaten
3 cups sugar
1 cup cooking oil
2 cups finely grated carrots
1 (8 oz.) can crushed pineapple,
drained
2 teaspoons vanilla
1 cup chopped walnuts
Sift first four ingredients together. Beat eggs in bowl and add sugar. Beat at medium speed until mixed. Beat in oil, a small amount at a time, stirring the last in by hand. Stir in dry ingredients, carrots, pineapple, vanilla and walnuts. Bake in two, greased and floured loaf pans at 350° for 60 minutes.
Jackie Olden's
DARK RAISIN CAKE
½ cup sherry
¼ cup brandy
2 cups seedless raisins
½ cup softened shortening
1½ cups sugar
2 eggs
1½ cups applesauce
3 cups all purpose flour
¼ cup cocoa
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon cloves
In saucepan, add sherry and brandy to raisins; cover and simmer over low heat for five minutes. Remove from heat and let stand.
Cream shortening and sugar until well blended; beat in eggs and applesauce. Sift together flour and dry ingredients. Add at once to batter and beat until smooth. Stir in prepared raisins.
Spoon batter into well greased tube or bundt pan. Bake in a preheated 350° oven for 65 minutes or until done. Remove from oven and cool on rack. Dust top generously with sifted powdered sugar. Serves 10 to 12.
TIP: Bake bacon at 425° for 15-20 minutes on a rack in broiling pan in the oven, instead of frying in a skillet.
RUM CREAM PIE (courtesy of Weekday Live)
¾ cups sugar
3 tablespoons cornstarch
¼ teaspoon salt
1¾ cups milk
3 beaten egg yolks
¼ cup rum
2 tablespoons butter or margarine
½ teaspoon vanilla
In saucepan combine sugar, cornstarch and salt; gradually stir in milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 more minutes. Remove from heat. Stir moderate amount of hot mixture into 3 beaten egg yolks; immediately return to hot mixture and cook 2 more minutes, stirring constantly.
Remove from heat. Stir in rum, butter and vanilla. Pour into cooled, baked 8 inch pastry shell. Chill thoroughly. Garnish with whipped cream and grated semi sweet chocolate.
MANDARIN ORANGE HOLIDAY BREAD
1 cup sugar
½ cup shortening
2 eggs
½ cup undiluted frozen orange
juice
½ cup buttermilk (with 1
teaspoon soda)
2 cups flour
1 can mandarin oranges
½ to 1 cup nuts
Cream shortening and sugar. Add 2 eggs, one at a time. Add remaining ingredients. Place in 2 greased and floured 3" x 7" bread pans. Bake at 350° for 1 to 1¼ hours. Glaze when hot from the oven with: ¼ cup undiluted frozen orange juice, 1 cup powdered sugar. Decorate with more nuts and mandarin orange sections.
LITTLE MARY COOKIES
½ pound butter
3 cups of cake flour
4 tablespoons sugar
1 teaspoon vanilla
1 cup chopped nuts (optional) some
jelly or preserves (your choice)
confectioners' sugar
Cream together the flour, sugar, butter and vanilla. Add the nuts. Roll into balls about walnut sized. Make a little hole with your finger and put in a little jelly or preserves. Bake at 375° until done. Cool and roll in the powdered sugar.
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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°.
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 greased cookie sheet. Bake at 350° for 12 minutes.
HEALTHY SNACK
½ cup honey
½ cup peanut butter
¾ cup rolled oats
¼ cup coconut (unsweetened)
¾ cup wheat germ
1 teaspoon vanilla
2 teaspoons water
1 teaspoon oil
4 teaspoon salt
Carob chips (optional)
Mix and form into balls. Roll in coconut or wheat germ or leave plain.
GOOP (snack)
1 cup each:
natural cereal
pecan or walnuts (or both)
dried apricots, chopped
dried prunes, chopped
raisins
sunflower seeds
dates, chopped
Mix together.
ESPECIALLY GOOD FOR YOU CANDY
Wheat germ
½ cup creamy peanut butter
2 tablespoons honey
1 teaspoon vanilla extract
1/8 teaspoon salt
In a large bowl, combine ¼ cup wheat germ with other ingredients. Mix well. Onto wax paper, sprinkle cup wheat germ with hand. By level ½ teaspoonfuls, form mixture into about 70 balls. Roll balls in wheat germ.
FRUIT BRITTLE
½ cup butter
2/3 cup brown sugar
1/3 cup honey
1½ cups oatmeal
½ cup flaked coconut
½ cup finely chopped almonds
½ cup wheat germ
½ cup finely chopped, mixed
dried
fruits
Melt the butter, in a large saucepan, over low heat. Stir in the sugar and the honey. Beat until smooth. Remove from the heat and gradually stir in the remaining ingredients. (Stir until dry ingredients are well coated.) Spread the mixture evenly in an ungreased 9" x 13" pan. Bake at 350° for about 25 minutes, stirring occasionally, until lightly browned and bubbly. Spread the mixture onto an ungreased cookie sheet, thinly. Chill. Break into bite size pieces. Store tightly covered in the refrigerator.
VEGETABLE DIP
1 cup mayonnaise
1 cup Western dressing
½ can of vegetable flakes
(dried)
½ can of onion flakes
Mix well. Serve with fresh, raw vegetables.
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Peg Rahn's
SUPER APPLE PIE
1 nine inch pie crust
6 tart apples, peeled and cut into
slices
1 tablespoon lemon juice
4 tablespoons rum
½ cup brown sugar
2 tablespoons softened butter
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ cup chopped walnuts
CRUMB TOPPING:
¼ cup flour
¼ cup sugar
3 tablespoons softened butter
Mix apples with lemon juice and rum. Mix the brown sugar, butter, cinnamon and nutmeg together, then gently combine with apples. Place apples in the unbaked pie shell, sprinkle with the chopped walnuts.
Make the crumb topping in your blender or food processor and spread over the top of the pie. Bake in a preheated 375° oven for 50 minutes. Serve with sour cream or heavy cream.
ANOTHER VEGETABLE DIP
1 cup mayonnaise
4 teaspoons soy sauce
1 teaspoon ginger
2 tablespoons milk
1 tablespoon vinegar
a little grated onion (for taste)
Mix well. Serve with fresh, raw vegetables.
CARROT PUDDING
½ cup lard (or margarine)
½ cup brown sugar
1 egg
1 cup grated, raw carrots
1 cup raisins or currants
1¼ cups flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
Blend shortening, sugar and add the eggs and beat well (by band). Stir in the carrots, raisins (or currants), and the dry ingredients. Mix well. Pour into a greased loaf pan, lined with wax paper. Bake at 325° for 45 minutes.
SAUCE:
1 cup sugar, mixed with 2 tablespoons cornstarch. Add 2 cups of cold water. Stir well, over medium heat until it is thick and clear. Remove from heat and add 1 tablespoon butter, plus 1 teaspoon lemon extract (or vanilla) and the juice of half a lemon. Mix well. Serve hot.
For those of you who asked, here is Mary's recipe for an after dinner delight:
BRANDY ALEXANDER
For each drink: Put 2 generous scoops of vanilla ice cream in blender. Add 1 oz. of brandy, and ½ oz. of creme de cocoa. (Optional: Add 1 teaspoon of instant hot cocoa mix, dry). Blend all together. Sprinkle a little nutmeg on top. You can make 2-3 drinks at a time in the blender.
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