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By the time this reaches you, my family and I will have packed up the cutlery, cookware, and the rest of the household goods and set out for Philadelphia, the (I hope) "City of Brotherly Love". I leave you, the show, and this bi-monthly memo in the capable hands of my friend and colleague, Dave Hinman. I know you will make him welcome; I know he will come to love you as I have. Now I hope you will permit me a parting, personal note:
I have been hosting the "Open Line" and serving as your Editor, since July, 1975. Nearly six years. For me, they have been wonderfully happy, productive years. You have made me feel so much at home, so much a natural part of your daily lives, that it has never seemed like "work". It has all been a joy! So let me say "good bye" with only words that really express what's in my heart: Thank you. Thank you for sharing a part of your lives with me. Thank you for teaching me how to cook. Thank you for allowing me to succeed with the very best (and most "fun") radio program in America. Thank you for everything. Already, I miss you all more than I can say.
LEAK AND SAUSAGE TARTS
1 pound package pork sausage
2 leaks
¾ cup chicken broth
1/3 cup heavy cream
Prepare toast cups (see below).
Brown the sausage in a large skillet. Drain well. Transfer to a medium
sized bowl. Prepare and wash the leaks. Slice the leak stalks into thin
pieces. In a small pan, mix the leaks with the chicken broth. Bring to
a boil, then reduce heat and simmer for 5 minutes. Add leaks/broth to the
sausage along with the heavy cream. Mix well. Add this mixture half at
a time in the
blender. Whirl until there are
no big pieces. Return mixture to bowl and cool. Spoon cooled mixture into
filled cups on a jellyroll pan. Bake at 350° for 15 minutes. Garnish
with parsley.
TOAST CUPS: Using a 2 or 2 ½ inch biscuit cutter, cut 60 rounds from 2 1 pound diet thin loaves of bread. Press the rounds firmly (with fingers) into small muffin cups (about 1-1½ inches). Melt 4 tablespoons butter in a small pan. Brush over the insides of the bread. Bake at 350° for 25 minutes or until golden brown. Remove and cool.
ALICE'S FAMOUS, MELLOW, LEMON JELLO SALAD
2 (3 ounce) packages lemon jello
4 cups boiling water
12 large marshmallows
1 package cream cheese (large)
½ cup salad dressing
1 cup whipping cream
1 cup crushed pineapple, undrained
1 cup fruit cocktail, drained
Add jello to boiling water; add marshmallows, stir till nearly melted. Chill till almost set. Mix in cream cheese (small lumps). Add salad dressing, whipped cream and fruit. Let stand overnight.
SWEET POTATO CASHEW BAKE
½ cup brown sugar, packed
1/3 cup broken cashews
¼ teaspoon ground ginger
2 pounds fresh sweet potatoes,
cooked, peeled and cut into thick pieces
1 8 ounce can peach slices,
well drained
3 tablespoons butter or margarine
Combine brown sugar, nuts, ginger and ½ teaspoon salt. In a 10 x 6 x 2" baking dish, layer half potatoes, half of peach slices and half brown sugar mixture. Repeat layers, dot with butter or margarine. Bake covered at 350° for 30 minutes. Uncover and bake 10 minutes more. Spoon syrup over potato mixture before serving. Garnish with additional cashews. 6-8 servings.
MARINADE FOR 2-3 POUND ROAST
½ cup salad oil
¼ cup vinegar or ¾
cup red wine
¼ cup chopped onion
1 teaspoon salt dash pepper
2 tablespoons Worcestershire Sauce
(A-1 etc.)
Mix in a pan or bowl large enough to hold roast. Marinate overnight. Roast meat at 250-275° for 30-35 minutes per pound. Good for beef, game meat, any kind of meat. Tenderize.
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EASY TURKEY STROGANOFF
½ pound fresh mushrooms or
1 small can mushrooms, drained
1 tablespoon butter
1 envelope turkey gravy mix
1¼ cups water
1 1/3 cups diced, cooked turkey
¼ cup sour cream
some cooked egg noodles
some mandarin orange slices, if
desired
Sauté the mushrooms in the butter for 5 minutes. Add the gravy mix, water, and turkey. Bring to a boil. Simmer for 5-10 minutes, stirring constantly. Stir in the sour cream just before serving. Serve over the noodles, garnished with the mandarin orange slices, if desired.
TURKEY FRAME SOUP
1 meaty turkey carcass
1 medium onion, quartered
Put into large Dutch oven or kettle
with 5 quarts water, and 4 teaspoons salt. Bring to a boil, reduce heat,
cover and simmer 1½ hours. Remove carcass and cool. Remove meat
from bones. Strain broth. Return meat to broth with 3 medium tomatoes,
quartered; 1 teaspoon dried, crushed thyme; ½ teaspoon dried,
crushed oregano. To taste, add
(fresh or frozen) chopped celery, carrot, onion, rutabaga, broccoli, shredded
cabbage or caulifloweretes (any combination of 8 total cups of chopped
vegetables.) Stir in vegetables, bring to a boil. Cover and simmer 45 minutes.
Return to boiling, add homemade egg noodles. Boil uncovered 15 minutes.
12 servings.
PIZZA BURGERS
1½-2 pounds hamburger (browned,
drained & cooled)
1 12 ounce roll of sharp
cheddar cheese
1 can pitted ripe olives
1 can tomato soup
1 medium onion
½ teaspoon oregano
1 teaspoon garlic salt
Grind the cheese, onion, and olives together. Mix all ingredients together well. Let stand in refrigerator to cool until ready to use. Spread onto slices of French bread or buns, etc. Place under the broiler for 5-6 minutes or until cheese is melted.
CORN MUFFIN MIX
Put 2 cups of soaked soybeans in the blender. Add 2 cups water, 2 tablespoons honey, 2 tablespoons oil, 2 teaspoons salt, and ¼ cup quick oatmeal. Blend until smooth. Add the blended mixture to 2 cups cornmeal. Fill greased muffin cups. Bake at 375-400° for 35-45 min.
SUPER-EASY TURKEY SALAD
4 cups diced, cooked turkey (about
1¼ pounds)
1½ cups chopped celery
1½ cup mayo
1 tablespoon soy sauce
1 teaspoon curry powder
salt and pepper to taste
1 20 ounce can pineapple
chunks, well drained
2/3 cup sliced almonds, toasted
Mix the turkey, celery, mayo, soy sauce, curry powder, salt and pepper together well. Refrigerate until just before serving. Top with the pineapple and almonds. Serves about six.
FRESH VEGETABLE PIE
1 cup asparagus, cut up
½ cup broccoli, florets
½ cup chopped green pepper
¼ cup chopped onion
¼ cup butter, melted
½ teaspoon garlic
1 small tomato, cut up
¼ teaspoon basil
¼ teaspoon thyme
1/8 teaspoon pepper
½ teaspoon salt
Sauté all the vegetables in the butter for 5-10 minutes or until tender. Place in the bottom of a 10 inch pie plate. Sprinkle ½ cup of shredded cheddar cheese over the vegetables. Top with 4 slices of Velveeta or American cheese.
BATTER
1 large egg
½ teaspoon baking powder
1 tablespoon sugar
¼ teaspoon salt
½ cup milk plus ¼
cup buttermilk
2/3 cup flour
Mix all ingredients together, beating until smooth. Pour over the pie. Bake at 375° for 30 minutes. Let stand for 15 minutes before cutting into wedges.
A LO-CAL RUSSIAN DRESSING
1 cup tomato juice
¼ cup lemon juice
1/3 cup sugar or artificial sweetener
1 teaspoon onion juice
2 teaspoons salt
¼ teaspoon pepper
½ teaspoon paprika
2 teaspoons prepared mustard (old
fashioned preferred)
2 tablespoons chopped green pepper
Mix all ingredients together well. Store in refrigerator.
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OLD-FASHIONED MINCEMEAT
1½ pounds round steak, uncooked
& chopped fine
½ pound raisins
½ pound currants
¾ pound brown sugar
½ cup molasses
2½ pounds tart apples, scrubbed
& cored (but NOT pared) chopped fine
¼ pound kidney suet, chopped
fine
½ teaspoon ground cloves
1 tablespoon mace
1 tablespoon cinnamon
2 tablespoons salt
3 cups boiled cider
½ teaspoon nutmeg
1 teaspoon lemon juice
1 teaspoon grated lemon rind (or
a little more)
1 package citron
½ cup sherry wine (optional)
Prepare the ingredients as described and mix in the order given. Bring to a boil. Ladle into sterilized jars and seal. (Or use for pies, etc.)
SCOTCH "CRUNCHIES"
1 6 ounce package butterscotch
chips
1 6 ounce package semi
sweet chocolate chips
1 large can Chinese noodles
1 cup spanish peanuts or cashews
Melt the chips together in the top of a double boiler. Remove from heat and stir in the noodles and nuts. Drop by teaspoons onto wax paper. Chill until set. Makes about 4 dozen.
OLD-FASHIONED TAPIOCA PUDDING
¼ cup pearl tapioca
2 cups scalded milk
2 eggs, separated
1/3 cup sugar
¼ teaspoon salt
1 teaspoon vanilla
Soak the tapioca overnight in cold water (enough to cover). In the morning, drain well. Add the scalded milk. Cook in a double boiler until the tapioca is "transparent" (about 1 hour), stirring occasionally. Then, add the salt and sugar to the egg yolks, slightly beaten. Pour the tapioca mixture over the egg yolk mixture. Return to the double boiler and cook until it thickens (about 15-20 minutes). Cool. Then, fold in the vanilla and egg whites, beaten stiff. Chill and serve. (May be served warm, too.)
TIP: To prevent boil overs, grease the inside of the pan lightly, up to about 1-1½ inches from the top of the pan. The boiling liquid then will NOT boil over.
PEANUT BUTTER TEMPTATIONS
½ cup butter
½ cup peanut butter
½ cup sugar (white)
½ cup brown sugar
1 egg
½ teaspoon vanilla
1¼ cups sifted flour
¾ teaspoon baking soda
½ teaspoon salt
1 package miniature, chocolate
covered peanut butter cups
Cream the butter, peanut butter, and both sugars. Beat in the egg and vanilla. Sift together: flour, baking soda, salt. Blend into the creamed mixture. Mix well. Preheat oven to 375°. Shape the dough into 1 inch balls and place in ungreased 1½ inch muffin tins. Bake for 8-10 minutes or lightly browned at 375°. Immediately after removing the cookies from the oven, press a miniature peanut butter cup into the center of each cookie (until only the top of the peanut butter cups show). Cool for 10 minutes. Remove from tins. Makes about 40.
CRANBERRY-FILLED BARS
Filling:
2 cups cranberries, raw & fresh
2 cups sugar
½ cup water
Cook these ingredients until the cranberry skins pop. Then, mix 3 tablespoons cornstarch with a little water (enough to dissolve); and add to the cranberry mixture and cook until thick, stirring frequently. Set aside.
1¾ cups oatmeal (quick kind)
¼ teaspoon salt
1 cup sugar
1 teaspoon baking powder
¾ cup butter, softened
1½ cups flour
Mix all ingredients together well until crumbly. Reserve 1 cup of the mixture. Then, press the remaining mixture into the bottom of a 9 x 13 inch pan. Bake at 350° for 10 minutes. Spread the cranberry filling over the top. Finally, sprinkle the 1 cup of reserved crumb mixture over all. Bake for 25 minutes more (350°) until lightly browned. Cool and cut into bars Freezes well.
CARMEL CORN
7-8 quarts popped popcorn
2 cups brown sugar
2 sticks butter or margarine
½ cup Karo (white) syrup
Cook sugar, butter and Karo for 5 minutes. Mix with popcorn till well coated. Cook in oven for 1 hour at 200°. Stir after ½ hour.
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A FRESH CRANBERRY/ORANGE NUT BREAD
Preheat oven to 350°.
1 stick of margarine softened
1 cup sugar
1 teaspoon vanilla
1 teaspoon grated orange peel
2 eggs
½ cup orange juice
1½ cups fresh cranberries,
cut into thirds, crosswise
Meanwhile, in a separate bowl, sift:
2 cups flour
2 teaspoons baking powder
½ teaspoon soda
½ teaspoon salt
¼ teaspoon nutmeg
Mix. Then, stir in ½ cup chopped pecans. Cream the margarine, sugar, vanilla, and orange peel until light and fluffy. Add the eggs and beat well. Next, add the cranberries in the dry ingredients and nuts. Mix well. Makes a stiff batter. Spoon into 2 well greased and floured loaf pans. (8 x 4 inch.) Bake at 350° for 50-60 minutes. Let cool in the pans for 5 minutes. Turn out onto racks to cool. Glaze while warm.
ORANGE GLAZE
3 tablespoons orange juice
¼ cup sugar
1 tablespoon margarine
1½ cups sifted powdered
sugar
In a Saucepan, combine orange juice, sugar, and margarine. Bring to a boil. Remove immediately from heat and add the powdered sugar. Beat well. Glaze the warm bread.
FRESH CRANBERRY/BUTTERMILK NUT BREAD
1 stick margarine, softened
1 cup sugar
1 teaspoon vanilla
2 eggs
2/3 cup buttermilk
1 cup fresh cranberries, cut into
thirds, crosswise
Sift together, in a bowl, 2 cups of flour, 1 teaspoon soda, and ¼ teaspoon salt. Mix well. Then, stir in ½ cup of chopped pecans. Next, cream the margarine, sugar and vanilla together (until light and fluffy). Add the eggs, one at a time. Beat well. Add the buttermilk and cut cranberries. Gradually, add the dry ingredients and mix well. (Makes a stiff batter.) Spoon the batter into a well greased and floured 9 x 5" pan or two 8 x 4" pans. Bake at 350° for 55-60 minutes (for the large pan) or 350° for 45-50 minutes for the smaller pans. Cool in the pans for 5 minutes. Turn out onto a rack to cool. Let stand overnight before slicing.
APRICOT QUICK BREAD
1 cup dried apricots, softened in
boiling water
1 egg
2/3 cup honey
2 tablespoons melted butter (or
oil)
1-6 ounce can apricot nectar, plus
enough orange juice to make 1 cup
the grated peel of 1 orange
1 teaspoon vanilla
½ cup chopped nuts
2 cups unbleached, white flour
2 teaspoons baking powder
1 teaspoon soda
1 teaspoon salt
¼ teaspoon ginger
Preheat oven to 350°. Pour the boiling water (enough to cover) over the apricots, let them steep for 10 minutes. Drain well and chop the apricots. Meanwhile, in a large mixing bowl, beat the egg until slightly thick. Add the honey, melted butter, apricot nectar and orange juice, orange peel, and vanilla. Beat well. Stir in the apricots and nuts. Sift together: flour, baking powder, soda, salt, and ginger. Fold the flour mixture into the liquids, stirring just enough to mix thoroughly. Pour the batter into a greased loaf pan. Bake at 350° for 1 hour or until tests done. Cool loaf in pan for 10-15 minutes.
APPLESAUCE/NUT BREAD
¾ cup white sugar
¾ cup brown sugar
½ cup soft butter
1¾ cups applesauce
3 eggs, beaten
1 teaspoon salt
5 cups flour
2 tablespoons baking powder
1 teaspoon cinnamon
2 cups chopped nuts or a little
less
Combine the sugars and cream together with the butter. Beat in the eggs and applesauce. Mix well. Sift the dry ingredients together and add to the creamed mixture. Stir in the chopped nuts. Pour batter into a well greased, large loaf pan. Let stand for 20 minutes. Bake at 350° for 1 hour.
CARAMEL CHOCOLATE BARS
14 ounces light caramels
1/3 cup evaporated milk
Combine in a saucepan over low heat stir constantly until melted. Keep warm, Combine: 1 package German Chocolate Cake Mix, 1 tablespoon water, ½ cup softened oleo, 1 cup chopped nuts. This is crumbly. Press half of it into a 9 x 13" greased pan. Bake 6 minutes at 350°. Sprinkle over it 1 cup chocolate chips and caramel mixture. Sprinkle rest of dough over. Bake 15-20 minutes more at 350°
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FRUIT COCKTAIL CAKE
1 cup flour
1 cup sugar
1 teaspoon soda
¼ teaspoon salt
1 #2½ can fruit cocktail,
drained
1 egg
Topping:
¼ cup brown sugar
½ cup nuts
Mix flour, sugar, salt and soda. Add fruit cocktail and egg. Sprinkle on topping, bake 1 hour at 300°.
CRANBERRY SAUCE BARS
1 cup flour
1 cup oatmeal
2/3 cup brown sugar
½ teaspoon baking powder
½ cup butter, melted
1 cup whole cranberry sauce, drained
Preheat oven to 350°. In a large bowl, combine the first 5 ingredients: flour, oatmeal, brown sugar, baking powder, and melted butter, until crumbly (large crumbs). Reserve 1 cup of the crumb mixture. Press the remainder into an ungreased 8 or 9 inch square pan. Spoon and spread the cranberry sauce over the crumb mixture. Sprinkle with the reserved crumbs and gently pat. Bake at 350° for 20-30 minutes or until golden brown. Cool and cut in bars. (Store in the refrigerator.) Makes 16-24 bars. NOTE: Recipe may be doubled and mincemeat may substitute for the cranberry sauce.
GRAHAM CRUMB PEANUT BUTTER CAKE
Topping:
1 cup (14 squares) of graham cracker
crumbs
6 ounce package (1 cup) semi sweet
chocolate chips
½ cup flaked coconut
½ cup coarsely chopped peanuts
dash of salt
1/3 cup butter, melted
Cake:
1 package yellow cake mix (regular)
1 cup water
½ cup "creamy" peanut butter
3 eggs
Preheat oven to 350°. Grease a 9 x 13 inch pan. In a small bowl, combine all of the topping ingredients. Pour lightly into the prepared pan. Next, in a large bowl, blend all the cake Ingredients until moistened. Beat 2 minutes at high speed. Pour, evenly, over the topping. Bake at 350° for 30-40 minutes or until it tests done. (Do not overbake!) Cool cake, upright, in the pan for 10 minutes. Invert onto a serving plate.
NIGHTMARES
(From South Iowa)
2/3 cup shortening
1 cup brown sugar
2 eggs
1 teaspoon cinnamon
pinch of salt
½ teaspoon baking soda
1 teaspoon baking powder
2/3 cup hot coffee
1½ cups flour
1 teaspoon vanilla
Mix in the usual way. Pour batter into a greased and floured jellyroll pan. Bake at 350° for 15 minutes. Cool and cut into bars. Frost with a powdered sugar frosting, flavored with a few drops of coffee.
TEXAS TORNADO CAKE
1½ cups sugar
2 eggs
2 cups fruit cocktail, undrained
2 teaspoons soda with 2 cups flour
¼ cup brown sugar
1 cup chopped nuts
Mix and cream together the first five ingredients. Mix the brown sugar and nuts. Pour the batter in a well greased and lightly floured 9 x 13 inch pan. Sprinkle the brown sugar/nut mixture over the batter. Bake at 325° for 40-45 minutes. Meanwhile, prepare icing:
½ cup butter
¾ cup sugar
½ cup evaporated milk
1 cup flaked coconut
Boil the butter, sugar, and milk together for 2 minutes. Stir in the coconut. Mix well. Spoon over the hot cake. Cool.
BLACK WALNUT CAKE
2 cups sugar
1 cup shortening
3 eggs
beat these three ingredients well
3 cups flour
2 teaspoons cocoa
1 teaspoon cloves
1 teaspoon vanilla
1 teaspoon soda
1 cup buttermilk
2 cups chopped apples
1 cup black walnuts, chopped fine
Sift the dry ingredients together. Add the buttermilk and vanilla to the sugar/shortening mixture. Stir in the dry ingredients and mix well. Add the apples and nuts. Pour into a greased 9 x 13" pan. Bake at 350° for 1 hour.
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PASTEL FRUIT COOKIES
½ cup (1 stick) margarine
½ cup sugar
1 package (small) lemon jello
1 egg
¼ teaspoon almond extract
¾ cup flaked coconut
1½ cups all purpose flour
1 teaspoon soda
¼ teaspoon salt
In a large mixing bowl, beat the margarine and the sugar. Set aside 2½ tablespoons of the dry jello. Add the remaining jello, egg, and almond extract. Beat until well mixed. Add remaining ingredients, flour, salt, coconut, and soda. Mix well. Chill the dough for easy handling. Shape into 48 small balls. Flatten on a greased Cookie sheet with the bottom of a glass dipped in flour. Bake at 375° for 8-10 minutes. Glaze.
GLAZE:
1¼ cups powdered sugar
1 tablespoon margarine
2½ tablespoons dry jello
7 teaspoons hot water
Beat well. Glaze the cookies. Makes 4 dozen. NOTE: for variety you can use orange, peach, lime, cherry or strawberry jello.
CREAM CHEESE COOKIES
1 cup sugar
½ teaspoon salt
1 cup softened margarine or butter
3 ounce package softened cream
cheese
½ teaspoon almond extract
½ teaspoon vanilla
1 egg, separated
2¾ cups all purpose flour
In a large bowl, combine all ingredients except the flour and egg white. Blend well. Stir in the flour. Chill the dough. Preheat oven to 375°. On a lightly floured or powdered sugar surface, roll out the dough, one third at a time, to about 1/8 inch thickness. Cut into desired shapes with a floured or sugared cutter. Place 1 inch apart on ungreased cookie sheets. Brush with egg white and then sprinkle with colored sugar. Bake at 375° for 7-10 minutes or until golden brown. Cool.
"CAKE" COOKIES
1 regular package cake mix
1 small carton (4 oz.) Cool Whir)
1 egg
Mix the egg and the Cool Whip together well. Gradually beat in the cake mix (by hand) until well mixed. NOTE: This makes a stiff batter. Roll into balls and roll the balls in powdered sugar. Bake on greased cookie sheets at 375° for 10 minutes. Makes a lot.
A DIFFERENT OATMEAL COOKIE
1 cup margarine
1¼ cups brown sugar
2 eggs
1 teaspoon vanilla
1 cup whole wheat flour
¼ cup white flour
1 teaspoon soda
½ teaspoon salt
1 teaspoon cinnamon
3 cups oatmeal
¼ cup wheat germ
Cream the margarine and brown sugar. Beat in the eggs and vanilla. Add the dry ingredients (oatmeal last) and mix well. Drop by teaspoons onto greased cookie sheets. Bake at 350° for about 8-10 minutes. Cool on the sheet for a few minutes before removing. Makes 3-4 dozen cookies.
SPICED APPLE COOKIES
3 cups flour
3 teaspoons baking soda
1½ teaspoons cinnamon
1 teaspoon allspice
½ teaspoon ground cloves
½ cup softened butter or
margarine
1½ cups dark brown sugar
2 eggs
10¾ ounce can tomato soup,
undiluted
1 cup chopped apples
1 cup raisins
In a bowl, stir together the flour, soda, and spices. In a large bowl with the electric mixer, beat the butter and sugar; add eggs and tomato soup. Gradually, blend in the flour mixture. Stir in the remaining ingredients. Freeze batter until ready to bake. Preheat the oven to 350°. Drop the frozen batter by tablespoons onto greased cookie sheets. Bake at 350° for 20 minutes. Makes 8 dozen.
TAPIOCA DREAM
¾ cup pearled tapioca
Put into top of double boiler; add cold water to cover. Let stand overnight. In the morning, put enough water into bottom of boiler for cooking, plus 2 cups more water and bring to boil. Meanwhile, pour tapioca into colander; rinse top of boiler. Run cold water over tapioca and return to boiler. Add 2 cups boiling water from bottom pan. Cover. Cook without stirring until clear, about 1 hour. Add ½ cup sugar. Cook until, dissolved, stirring occasionally (about 5 minutes.) Remove from heat. Add 1 teaspoon vanilla. Let cool. Refrigerate. To serve, take ½ cup tapioca and add generous teaspoon of Cool Whip or other whipped topping, and fruit of your choice, for each serving.
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A SPECIAL SUGAR COOKIE
1 cup butter
1 cup shortening
1 cup sugar
1 cup powdered sugar
2 eggs
2 teaspoons vanilla
4 cups flour
1 teaspoon soda
1 teaspoon cream tarter
½ teaspoon salt
Cream the shortenings, sugars, and eggs. Gradually, add the sifted, dry ingredients. Mix well. Chill for several hours or overnight. Roll into balls; roll in sugar. Bake on greased cookie sheets at 350° for about 10 minutes. Makes about 100 cookies. (Note: instead of rolling the cookie/balls in sugar, roll in any jello your choice.)
PEANUT BUTTER/CHOCOLATE CHIP
COOKIES
(using cake mix)
2 eggs
1/3 cup water
¼ cup oleo, softened
1 cup peanut butter
1 package Betty Crocker yellow,
chocolate or white cake mix
12 ounce package chocolate chips
Beat eggs, water, oleo, peanut butter, and half the dry cake mix until smooth. Stir in remaining dry mix and chips. Drop by rounded teaspoonfuls about 2" apart onto ungreased sheets. Bake at 375° for 10-12 minutes, Makes about 6 dozen.
FOR BARS: Spread dough in greased and floured 15 ½ x 10 ½ x 1" jelly roll pan. Bake about 20 minutes at 375°. Cool. Cut into 30 bars.
COFFEECAKE DESERT
Cream ¾ cup butter and ½ cup sugar. Beat 2 eggs and 1 cup sour cream. Add to the creamed mixture. Sift together:
2½ cups flour
1 teaspoon salt
1 teaspoon soda
Add the dry ingredients to the creamed mixture. Mix well. Then, spread half of the batter into a greased 9x13 inch baking pan. Next, spread 2 cans of your favorite pie filling over the batter. Sprinkle half of the mixture of ½ cup of sugar and ½ teaspoon cinnamon over the pie filling. Cover with the remaining batter. Finally sprinkle with the remaining cinnamon/sugar mixture. Bake at 350° for 45 minutes.
DATE BREAD
1¾ cups flour
2 teaspoons baking powder
1¼ teaspoons salt or a little
less
½ teaspoon baking soda
1 cup pitted dates, finely chopped
¾ cup brown sugar
¾ cup rolled oats
1 teaspoon grated lemon peel
1¼ cup buttermilk
2 eggs, beaten
¼ cup vegetable oil
Combine the dry ingredients flour, salt, baking powder, and soda. Mix in the dates. Next, add the brown sugar, oats and lemon peel. Combine the buttermilk, eggs and oil. Add all at once to the flour mixture. Stir just until the flour is moistened. Pour into a greased medium size loaf pan. Bake at 375° for 55-60 minutes, or until it tests done.
THREE-FRUIT PIE
1½ cups diced fresh or frozen
rhubarb
1½ cups diced, peeled apples
1½ cups white sugar, divided
3 cups fresh or frozen cranberries
¾ cup cranberry/apple drink
4 tablespoons cornstarch
½ teaspoon mace or cinnamon
pastry for a 2 crust, 9 inch pie
2 teaspoons butter or margarine
2 teaspoons milk
In a large bowl, mix the rhubarb, apples, and 1, cup sugar. Let stand. Meanwhile, in a saucepan, over medium/high heat, mix remaining 1 cup sugar, cornstarch, and spice. Stir into the cranberries. Continue cooking and stirring until the mixture thickens. Remove from heat; stir into the other fruit mixture. Cool. Preheat oven to 375°. Spoon the cooled 3 fruit mixture into the prepared pie crust. Top with butter. Add the top crust pinch to seal. Slash. Brush the top with milk. Bake at 375° for 30 minutes. Cover with foil and continue baking at 375° for another 25-30 minutes.
PEANUT BUTTER CREAME (FUDGE)
In a heavy saucepan, cook to the softball stage (about 236° on the candy thermometer:
2 cups sugar
2/3 cup milk
Stir constantly over medium heat while cooking. Remove from heat and add 1 cup peanut butter (either kind). Also add 1-1½ cups of marshmallow cream. Beat until smooth. Pour into a buttered pan. Let it "set". Enjoy.
Page 8 Top of Page
"MOUNDS" CHRISTMAS CANDY
1 pound powdered sugar
1 small can of flaked coconut
1 stick of margarine
½ cup sweetened, condensed
milk
3 cups chopped nuts (walnuts or
pecans)
1 teaspoon vanilla
1 12 ounce package of semi
sweet chocolate chips
½ "slab" of paraffin
Mix all ingredients together well, except the chocolate chips and the paraffin. Form into small balls and place on a cookie sheet. Refrigerate (chill) for 1 to 2 hours. Meanwhile, melt the chocolate chips and the paraffin in the top of a double boiler, stirring constantly until melted. Stick a toothpick into each ball and dip into the chocolate. (Note: coat quickly.) Place on wax paper to "set". Makes a big batch.
BLENDER SWEETENED CONDENSED MILK
1/3 cup instant, non fat dry milk
1/3 cup water
3 tablespoons melted butter or
margarine
2/3 cup sugar
a pinch of salt
Blend in the blender until smooth. Yields about 1 cup.
CABBAGE SNACK
1 cup ground cabbage
2 tablespoons sour cream
¼ teaspoon ginger
dash of salt
Combine.
5 MINUTE FUDGE
1 2/3 cup white sugar
2 teaspoons butter
½ teaspoon salt
1 small can evaporated milk
1 package (8 ounce) chocolate tidbits
2 cups small marshmallows
1 teaspoon vanilla
½ cup nuts
Combine sugar, butter, salt, milk and boil for 5 minutes stirring constantly over medium heat. Remove, add remaining ingredients. Beat until melted; pour into buttered pan.
EVAPORATED MILK
1/3 cup instant, non fat dry milk
powder
6 tablespoons water
Mix well. Equivalent of 1/3 cup canned, evaporated milk.
VODKA SLUSH
1 cup vodka
1 cup sugar
1 6 ounce can frozen lemonade
concentrate, thawed
1 6 ounce can frozen orange
juice concentrate, thawed
1 cup strong tea
3½ cups water
Combine all ingredients and mix well. Pour into a sealable bowl and freeze for 24 hours. To serve: fill the glasses ½ to 2/3 full and top with Seven-Up.
KNOX PLANT FOOD
Mix 1 envelope of Knox unflavored gelatin with 1 cup of hot water to dissolve. Then, add 3 cups cold water to make 1 quart. Use once per month and prepare only what you intend to use.
THE WMT OPEN LINE
Six issues per year published bi-monthly
by the WMT Stations, Inc., P.O. 2147, Cedar Rapids, Iowa
52406
Subscription Rate: $3.00 per year
Jim Rogers, Editor
Sharon Reeves, Production Coordinator
