PAGES 12345678
JANUARY/FEBRUARY
PAGES 12345678
Page 1 Top of Page
A hearty welcome to those receiving the Open Line bulletin for the first time. Those of us who work on this bi-monthly publication hope you will find it to your liking. The January/February edition more than any other is the one filed away for future reference because we always include many of the popular Christmas dishes from the December holiday.
This new year holds many new and exciting challenges for all of us. So here's to good luck and good cheer to all, and our wish that the open line will continue to be a part of your days.
SO GOOD - SO EASY SALAD
1 package lime jello
Dissolve in 1 cup boiling water
Stir in:
1 cup evaporated milk
1 cup cottage cheese
1 small can pineapple, undrained
½ cup mayonnaise
¼ cup celery, chopped fine
Mix well and place in 8 x 12 inch dish. Serves 8.
PARTY CHERRY SALAD
2½ cups pineapple pieces
(reserve juice)
2 cups pitted bing cherries (reserve
juice)
1/3 cup lemon juice (optional)
water
syrup from pineapple and cherries
2 packages cherry flavored gelatin
3 tablespoons light cream
One 3 ounce package cream cheese,
softened
½ cup pecans
Drain pineapple and cherries. Add lemon juice and water to syrup to make 3½ cups. Heat to boiling. Dissolve gelatin in hot liquid. Divide into 2 equal portions. Chill 1 portion till partially set and add pineapple pieces. Pour into 8x8x2 inch pan and chill till firm. Add cream to softened cream cheese. Spread over firmed gelatin. Chill till firm. Chill remaining gelatin till partially set. Add pecans and cherries. Pour over creamed cheese. Chill.
For those wanting something different for dinner, here is an idea!
DELUXE TONGUE W/RAISIN SAUCE
3-3½ pounds beef tongue
1 teaspoon dry mustard
1 tablespoon flour
2 tablespoons cider vinegar
2 tablespoons lemon juice
½ teaspoon grated lemon
rind
1½ cups water
½ cup seedless raisins
¼ cup shredded almonds
½ cup brown sugar
Cover tongue with water, add 1 teaspoon salt for each quart of water used. Cover, simmer till tender (2-3 hours). Drain, plunge tongue in cold water. Peel skin away and remove bone and cartilage. Mix: sugar, mustard, flour; add vinegar, lemon juice, rind, water, and raisins. Cook over low heat till thick, stirring constantly. Remove from heat, add almonds and sliced tongue.
SPICED SWEET/SOUR TONGUE
Boil tongue and 1 large chopped onion, 2 bay leaves, 10 whole peppercorns. Cook till tongue is done. Drain broth. (Reserve) Remove and skin tongue. Brown in lard and flour. Slowly combine broth, vinegar, and brown sugar to taste. Add a few raisins. Slice and add tongue. Let simmer.
If we were to give an award for the most popular or most talked about recipe, this would probably be the recipient! Jerry Carr's wife was nice enough to make some and believe it or not it really is tasty.
BEST EVER FUDGE
1 pound butter, melted with 1 pound Velveeta cheese
Sift together:
1 cup cocoa
4 pounds powdered sugar, and add
to cheese mix.
Add 1 teaspoon vanilla.
Nuts to taste.
Cool and slice.
Page 2 Top of Page
BLUEBERRY NUT BREAD
1 package Betty Crocker Muffin Mix
2 eggs
½ cup dairy sour cream
¼ cup water
¼ cup flour
¼ cup chopped nuts
¾ teaspoon cinnamon
¼ teaspoon salt
Preheat oven to 350°. Grease 9x5 or 8½x4½ inch loaf pan. Drain and rinse blueberries. Mix eggs, sour cream, and water. Stir in muffin mix, flour, nuts, cinnamon, and salt. Fold in berries. Pour in the pan. Bake 9x5 inch for 50-55 minutes. Bake 8½x4½ inch for 55-60 minutes. Cool 10 minutes and remove from pan.
MINCEMEAT
4 pounds lean beef
1 pound suet
4-8 pounds apples
2 pounds brown sugar
1½ pounds currants
1½ pounds raisins
½ lemon (peel and all)
½ orange (peel and all)
1 pint plus 1 quart vinegar
1 pint plus 1 quart apple cider
2 tablespoons cinnamon
1 tablespoon cloves
1 tablespoon nutmeg
1 tablespoon salt (optional)
Put cooked meat and apples through food chopper. Place in large kettle along with remaining ingredients. Simmer 1 hour. Makes 8 quarts.
HOT CHIPPED BEEF DIP
One 8 ounce package cream cheese
½ cup sour cream
One 3 ounce package chipped beef,
chopped fine
1/3 cup green pepper, chopped fine
2 tablespoons onion, minced fine
Mix well over low heat. Serve in chafing dish or fondue pot.
OLIVE CHEESE BALLS
2 cups shredded, sharp cheddar cheese
1¼ cups flour
½ cup butter or margarine,
melted
36 pimento stuffed olives, drained
Mix cheese and flour. Mix in margarine. Wrap 1 teaspoon of mixture around olive. Place on greased cookie sheet. Cover and refrigerate 1 hour. Bake 400° 15-20 minutes or until set. Serve warm.
LOUISIANA YAM CAKE
2 cups sifted flour
1½ teaspoons soda
½ teaspoon cloves
1 teaspoon salt
1½ teaspoons cinnamon
1 teaspoon nutmeg
2 cups sugar
1¼ cups oil
4 eggs
2 teaspoons vanilla
2 cups mashed, cooked yams
½ cup chopped pecans
Sift first 6 ingredients together. Combine sugar and oil in mixing bowl. Mix thoroughly. Add eggs one at a time beating well after each addition. Add vanilla. Stir in dry ingredients, yams, and pecans. Mix well. Spoon into a greased tube pan or bundt pan. 350° 1 hour 15 minutes, invert on a plate to cool. Cut cake in half horizontally.
Filling:
1 stick butter
One 3 ounce package cream cheese
½ box powdered sugar
½ teaspoon vanilla
½ cup nuts (pecans)
Cream butter and cheese well. Stir in sugar, vanilla, and nuts. Mix well. Spread between layers. Sprinkle sugar on top.
SWEET POTATO CASSEROLE
1/3 cup margarine
1 cup sugar
2 beaten eggs
½ cup milk
3 cups mashed, sweet potatoes
1 teaspoon vanilla
1 teaspoon cooking sherry
Cream margarine and sugar. Add eggs. Add milk, vanilla and sherry. Fold in sweet potatoes. Place in buttered 9 x 13 inch pan.
Topping:
1/3 cup margarine
1 cup brown sugar
1/3 cup flour
1 cup pecans (crushed or chopped)
Mix brown sugar with flour. Cut in margarine till crumbly. Sprinkle over sweet potatoes and top with pecans. 350° 35-40 minutes.
APPETIZER
Wrap a water chestnut in bacon and soak overnight in soy sauce. Broil. Serve.
Page 3 Top of Page
UPSIDE-DOWN HAM LOAF
3 tablespoons butter
5 tablespoons brown sugar
3 slices canned pineapple, sliced
1 pound smoked ham
½ pound ground pork
½ cup bread crumbs
¼ teaspoon pepper
2 eggs beaten
¼ cup milk
Melt butter in loaf pan, add sugar and pineapple; and sauté 5 minutes till brown. Mix meat with remaining ingredients. Press into pan. Bake 325° 50 minutes. Turn out to serve. Makes 6 portions.
HAM LOAF
1 pound ham
1 pound ground beef
1 pound ground pork
2 eggs
½ cup tomato juice
crushed crackers
Mix as a meatloaf. Grease 8x8x2 inch pan and bake 325° for 1 hour and 15 minutes. Last 15 minutes baste with tomatoes and catsup.
QUICK MICROWAVE CHILI
1 pound ground beef
¼ cup chopped onion
1 can tomato soup
One 29 ounce can chili style beans
1 soup can water
1 teaspoon chili powder
1/8 teaspoon garlic powder
½ teaspoon cumin
dash of hot sauce
salt and pepper to taste
Brown ground beef and onions in microwave 5 minutes. Drain. Add all ingredients and microwave on high for 15 minutes.
CROCKPOT STUFFING
Sauté:
1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
¼ cup parsley sprigs
Two 8 ounce cans mushrooms, chopped
(optional)
Add:
12-13 cups stuffing mix
3¼-4½ cups chicken
or turkey broth
2 well beaten eggs
Mix and pack lightly in crockpot. Cover and cook on high 45 minutes. Reduce to low and cook 4-8 hours.
CRANBERRY SALAD
1 pound cranberries, ground
1 small can crushed pineapple,
drained
2 cups sugar
1 cup mini marshmallows
2 cups hot water
2 packages raspberry gelatin
1 cup Cool Whip
Mix berries, pineapple, and sugar. Let stand 1 hour. Dissolve jello in hot water. Cool. Add Cool Whip and marshmallows. Mix well. Refrigerate.
HICKORY NUT BREAD
¾ cup sugar
2 tablespoons shortening
1 egg
1½ cups milk
3 cups sifted flour
3½ teaspoons baking powder
1 teaspoon salt
¾ cup chopped Hickory nuts
1 teaspoon vanilla
Blend sugar, shortening, and eggs. Stir in milk. Sift flour, baking powder, and salt together. Stir into first mix. Add nuts and vanilla. Pour into 2 small greased loaf pans. Let stand 20 minutes. Bake 350° 50-60 minutes. Cool on rack.
BANANA MUFFINS
1¾ cups flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1/3 cup sugar
3 tablespoons melted oleo
1 egg, lightly beaten
1 cup ripe bananas, mashed
Sift flour and other dry ingredients. In another bowl combine shortening (oleo), egg, and bananas. Add dry ingredients to egg and banana mixture. Stir till just moist. Fill greased and floured muffin tins 2/3rds full. Bake 400° 20 minutes. Makes 18.
STRAWBERRY BREAD
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
2 cups sugar
Sift dry ingredients and mix well. Add 3 eggs, 2 (10 ounce) packages frozen strawberries (undrained), 1¼ cups oil, 1 cup chopped nuts (optional). Mix well. Pour into greased and floured loaf pans. Bake 350° 50-60 minutes or till tests done.
Page 4 Top of Page
RED AND GREEN COOKIES
1 cup shortening (part butter or
oleo.)
2 cups sugar
3 eggs beaten
1½ teaspoons vanilla
Cream all this well.
Sift and measure 3½ cups flour, with 2 teaspoons baking powder and 1 scant teaspoon salt. Add to creamed mixture. Use 1 small jar of green and 1 small jar red maraschino cherries, drained and cut up fine, and 1 cup chopped nuts. Add cherries and nuts last. Make rolls of this using wax paper or foil. Chill well or freeze and bake later. Slice and bake on a greased cookie sheet about 15 minutes or until brown. Do not over bake.
THUMB PRINT COOKIES
1 large box white cake mix (use
dry)
1 stick butter
1 teaspoon vanilla
½ cup chopped nuts
Melt butter, add remaining ingredients. Mix will be crumbly. Work into 1 inch balls. Place on cookie sheet and press thumb in middle of ball for filling cavity. Bake at 350° 8-10 minutes. DO NOT over bake.
Filling.
One 6 ounce package chocolate chips
¼ cup evaporated milk
¾ cup powdered sugar
Melt ingredients together. Whip till glossy. Place filling in each thumb print.
PLAY DOUGH COOKIES
1 cup butter or margarine (softened)
1 cup powdered sugar
3 hard boiled egg yolks, mashed
1 teaspoon baking soda
1 teaspoon cream of tartar
2 teaspoons vanilla
2½ cups all purpose flour
For coloring: use paste food colors
Cream butter, sugar till light and fluffy. Beat in all ingredients except flour. Add flour ½ cup at a time. (Beat well after each addition.) Divide into parts for each color. Rub color into dough (use rubber gloves or you'll stain your hands.) Wrap in plastic and chill at least 1 hour. Work dough into shapes. Preheat oven to 350°. Form cookies on baking sheet. Bake about 10 minutes. Remove carefully. Store in covered containers.
RAISIN FILLED COOKIES
Filling:
1 cup raisins
1 cup nuts, chopped
1 cup water
1 cup granulated sugar
2 heaping teaspoons butter
2 heaping teaspoons flour
Mix and cook till thick.
Cookie:
1 cup brown sugar
½ cup butter
1 egg
½ cup milk
3½ cups flour
2 teaspoons cream of tartar
1 teaspoon soda
1 teaspoon vanilla
Mix as for dough. Roll out thin (Do Not use too much flour on board.) Cut as for large cookies. Use 2 pieces, placing filling in middle. Crimp edges. 350° till done (about 8-10 minutes).
KRIS KRINGLES
½ cup margarine
½ cup brown sugar
1 teaspoon vanilla
1½ cups flour
1/8 teaspoon salt
20-25 maraschino cherries
20-25 chocolate chips
Stuff cherries with chocolate chip. Wrap in 1 tablespoon dough. Bake on ungreased cookie sheet at 350° 12-25 minutes. Cool and dip in melted chocolate.
SNOW ICE CREAM
2 cups milk or cream
2 eggs
1½ cups sugar
½ teaspoon salt
3 teaspoons vanilla
clean snow
Whip all ingredients except snow. Add approximately 15 cups of snow (do not pack). Mix well.
TACO DIP
One large cookie sheet lined with foil, spread 1 large package softened cream cheese over foil. Top with milk and taco sauce, top with ½ head chopped or torn lettuce, top with 2 or 3 chopped tomatoes, top with 1½ cups grated cheddar cheese. Use any type crackers for dipping.
Page 5 Top of Page
GUM DROP FRUIT CAKE
1 cup shortening
2 cups sugar
2 beaten eggs
1 teaspoon vanilla
1 teaspoon soda, dissolved in about
1 tablespoon hot water
1½ cups canned unsweetened
applesauce
1 pound white raisins
1 cup chopped walnuts, sautéed
in butter
2 pounds large gum drops, cut up
(do not use black)
4 cups flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon salt
Cream sugar and shortening. Add beaten eggs. Add dissolved soda. Add applesauce alternately with dry ingredients to creamed mixture. Stir in vanilla, walnuts, and gum drops. Pour batter into small loaf pans lined with wax paper. Bake 2 hours 325°.
HOLIDAY GUM DROP FRUIT
4 cups flour
2 cups sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
2½ teaspoons cloves (May
use less)
1 teaspoon salt
2 eggs
1 cup butter
1½ cups applesauce
1 teaspoon soda
1 cup hot water
1 pound mixed, chopped gum drops
(no black ones)
1 pound raisins
1 pound nutmegs
Sift flour, sugar, cinnamon, nutmeg, cloves, and salt. Beat eggs, add butter and applesauce mixing well. (Don't be alarmed when it curdles.) Add 1 teaspoon soda dissolved in 1 cup hot water. Add to egg mixture alternately with dry ingredients. Add gum drops, raisins, and nutmeats. Bake in a well greased and floured angelfood cake pan. 325° 90 minutes. Or use 2 dozen cup cake pans. When cool.... drizzle on powdered sugar frosting with nuts.
ROYAL ICING FROSTING
(For Gingerbread house)
3 egg whites (warm to room temperature)
4 cups powdered sugar
½ teaspoon cream of tartar
Mix well and beat at hi speed 7-10 minutes. Yields 2½ cups. Keep this covered with damp cloth as it sets up and dries quickly.
CHILDREN'S KIDDIE OVEN CHOCOLATE CAKE
1 cup sugar
3 tablespoons unsweetened cocoa
1½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1/3 cup vegetable shortening
Combine dry ingredients. Stir till blended. Cut in shortening. (Mixture will look like cornmeal.) Use 1/3 cup per cake. Keeps for 12 weeks. Use one package of mix plus 4 teaspoons water. Follow oven directions.
TUTTI FRUTTI SQUARES
2 cups candied fruit mix
½ cup chopped nuts
Sift 1 cup flour over fruit mix and nuts. Mix well. Set aside. Cream 1 1/3 cups sugar with 4 tablespoons soft shortening. Add 4 well beaten eggs. Sift together 1 cup flour, 2 teaspoons baking powder, and 1 teaspoon salt. Add to creamed mix. Mix well. Combine two mixtures and mix well. Spread in well greased and floured 10x15 inch jelly roll pan. Bake 325° 35-40 minutes. Do NOT over bake. Cool slightly, cut into squares and dust with powdered sugar if desired. Do NOT let bars get cold before cutting.
KENTUCKY BELLES
1 stick butter or margarine
1 cup graham cracker crumbs
One 3½ ounce can flaked
coconut
One 6 ounce package chocolate chips
One 6 ounce package butterscotch
chips
1 can condensed milk
1 cup chopped pecans
Place butter in 9x13 inch pan. Melt in 350° oven. Remove and sprinkle graham crackers over bottom. Press down firmly. Sprinkle coconut over crackers, top with chocolate chips, top with butterscotch chips, top with milk, and sprinkle with pecans. Press down into milk. Bake 350° 30-40 minutes. Cut into bars.
HELLO DOLLIES
1 stick margarine
1 cup vanilla wafers, crushed
One 6 ounce package chocolate chips
One 6 ounce package butterscotch
chips
1 can Eagle brand milk
1 cup coconut
1 cup chopped pecans
Melt margarine in 9x13 inch pan. Add wafers on the bottom. Add chips, coconut, and pecans. Pour milk on top. (Additional ¼ cup wafers.) Bake 275° for 1 hour. Cut before totally cool.
Page 6 Top of Page
CAROB FUDGE
(no sugar)
½ cup carob (chocolate substitute,
found at health store)
½ cup water
Stir over low to medium heat till boils. Boil 5 minutes. Stir constantly as it burns easily. Smells awful at this point but improves as you go. Add 1 cup peanut butter. In a separate heavy saucepan cook ½ cup chopped dates and ½ cup water till mushy. Add to peanut butter mixture. Then, add 1 cup nuts, 1 cup unsweetened coconut, 1 teaspoon pure vanilla, and spread in 8x8 inch pan. Refrigerate.
FRUIT BRITTLE
½ cup butter
2/3 cup brown sugar
1/3 cup honey
1½ cups oatmeal
½ cup flaked coconut
½ cup chopped almonds
½ cup wheat germ
½ cup finely, chopped mixed,
dried fruit
Melt butter over low heat. Stir in sugar and honey. Beat till smooth. Remove from heat and gradually stir in remaining ingredients. Be sure dry ingredients are well coated. Spread evenly in ungreased 9 x 13 inch pan. Bake 350° 25 minutes stirring occasionally till light brown and bubbly. Remove from oven. Spread thinly on an ungreased cookie sheet. Cool. Break into bite sized pieces. Store in refrigerator.
YUMMY CANDY
2 pounds almond bark
1 cup peanut butter
2 cups dry roasted peanuts
2 cups mini marshmallows
3 cups Rice Crispies
Melt bark and stir in peanut butter. Mix in remaining ingredients. Drop by teaspoonful's on wax paper. Makes "gobs".
ENGLISH TOFFEE
1 cup sugar
½ pound butter or margarine
3 tablespoons water
1 teaspoon vanilla
¼ cup chopped nuts
3 or 4 plain chocolate bars
Combine sugar, butter, and water. Cook to hard crack stage (about 10 minutes). Stir constantly. Add vanilla. Pour in a buttered pan in a thick layer. Lay chocolate bars over candy. Spread chocolate over candy as it melts. Sprinkle with nuts. Cool. Break into pieces.
CHERRY MASH CANDY
1 pound powdered sugar
1 box creamy cherry frosting
1 tablespoon butter, melted
½ can Eagle Brand Milk
One 10 ounce jar maraschino cherries,
chopped
1 tablespoon vanilla
One 12 ounce package chocolate
chips
½ bar paraffin
1 pound skinless peanuts, chopped
Combine sugar, frosting, butter, milk, cherries, and vanilla. Mix well. Chill 1 hour. Form into balls. Chill several hours more. Melt chips, paraffin with peanuts. Dip balls into chocolate peanut mix.
CANDY REECE'S CUPS
1 stick margarine
1 box powdered sugar
2 cups peanut butter
½ teaspoon vanilla
1 large package chocolate chips
½ stick paraffin wax
Mix butter, sugar, peanut butter and vanilla. Roll into small balls and chill. Melt wax and chocolate chips separately. Combine in one pan. Dip chilled peanut butter balls in wax, chocolate mix; lay out on waxed paper to set up.
MICROWAVE TURTLES
One 14 ounce package carmels
2 tablespoons evaporated milk
1 tablespoon butter or margarine
One 5 ounce package pecan halves
One 6 ounce package semi sweet
chocolate morsels
One inch square paraffin, grated
Melt carmels, milk, and butter in 1 quart glass dish. Heat in microwave on "hi" 2 or 3 minutes. Arrange pecans in groups of 3 on buttered baking sheet. Spoon warm carmel mix over each group of pecans. Refrigerate 30 minutes uncovered. Place chocolate morsels and paraffin in 2 cup measuring glass. Microwave on full power 2-4 minutes. Stir ½ way through cooking. Spoon chocolate over carmel to cover. Cool. Remove from baking sheet.
RUM BALLS
1/3 cup rum
2 tablespoons butter or margarine
5¼ ounce package bite size
Tootsie Rolls
1 package graham crackers (crushed)
1 cup walnuts
Melt Tootsie Rolls and rum over low heat. Add graham crackers and nuts. Roll into balls and powdered sugar. Store in air tight containers.
Page 7 Top of Page
BLACK & WHITE BROWNIES
(layered)
Layer 1:
¾ cup flour
¼ teaspoon salt
¼ teaspoon baking powder
½ cup sugar
1 cup quick oats
1 cup coconut
2/3 cup melted margarine mixed
with 2 tablespoons cream or milk
Pour into greased 9x13 inch pan. Bake 350° 10-12 minutes.
Layer 2:
¾ cup flour
¼ teaspoon salt
½ teaspoon baking powder
1 square chocolate or 3 tablespoons
cocoa
1/3 cup margarine
1 cup brown sugar, firmly packed
½ cup nuts
2 beaten eggs
2 tablespoons milk or cream
1 teaspoon vanilla
Melt chocolate with butter and cool. Mix remaining ingredients and beat till smooth. Spread evenly over baked white layer. Bake 325° 30 minutes. Cool and frost.
Layer 3 (frosting):
¼ cup margarine
4 ounce package cream cheese
2¼ cups powdered sugar
1 teaspoon vanilla
½ cup finely chopped nuts
Beat with mixer till smooth and spread.
PECAN TASSIES
Shell:
Soften 2 sticks margarine
Two three ounce packages cream
cheese
salt (no amount given)
2 cups sifted flour
Add flour in 4th's, work in by hand and make walnut sized balls. Shape into small cups.
Filling:
2 slightly beaten eggs
1½ cups brown sugar
2 tablespoons melted margarine
salt and vanilla (to taste)
1 cup chopped pecans
Sprinkle a small amount of pecans in bottom of shell. Fill cups 2/3 full. Top with nuts. Bake 350° 15-17 minutes till set. Bake 250° another 10 minutes.
PEANUT BUTTERSCOTCH FUDGE
12 ounce bag butterscotch chips
1 can Eagle brand sweetened condensed
milk
16 large marshmallows
½ cup peanut butter
1 teaspoon vanilla
½ teaspoon salt
maraschino cherries
Combine chips, milk, and marshmallows in top of double boiler. Cook till smooth, stirring occasionally. Remove from heat. Add remaining ingredients and blend till smooth. Pour into an 8x8 inch greased pan. Chill till almost firm. Score across top in square pattern. In each square place a maraschino cherry.
EGG NOG
(with ice cream)
1 package (4 serving size) instant
vanilla pudding mix
1 quart milk
½ teaspoon rum extract
¼ teaspoon nutmeg
½ cup vanilla ice cream
(optional)
Pour ½ of milk into bowl or shaker. Add pudding, beat or shake 1 minute or till smooth. Add remaining milk, ice cream, extract, and nutmeg. Beat or shake 1 minute more. Serve.
WASSAIL BOWL
2 quarts apple cider or juice
3 cinnamon sticks
2 teaspoons whole cloves
2 teaspoons whole allspice
One 6 ounce can frozen orange juice
concentrate
One 6 ounce can frozen lemonade
concentrate
One (4/5th) bottle dry white wine
4 cups water
¼ cup packed brown sugar
In a 5 quart saucepan simmer cider, cinnamon, cloves, and allspice 15 minutes. Add orange and lemonade, wine, water, and brown sugar. Heat to boiling. Makes 16 cups.
KALUAH
4 cups sugar
4 cups water
1 vanilla bean
small jar instant coffee
1 quart vodka
Mix everything except vanilla bean. Add bean. Cover. Let set 30 days.
Page 8 Top of Page
For all you popcorn lovers here are a variety of ways to try it.
CHEESY POPCORN
3 quarts popped corn
½ cup butter or oleo
½ cup mix of Parmesan and
Romano cheese
salt to taste
Melt butter or oleo. Add cheese. Stir. Pour over popcorn. Stir. Salt to taste. NOTE For crisper corn spread on a cookie sheet and bake 300° for 15 minutes.
PRETZEL POPCORN
1/3 cup melted butter
1 teaspoon soy same
2 quarts popped popcorn
1 cup stick pretzels, broken
1 cup peanuts
½ package bacon/onion clip
mix (dry)
Mix popcorn, pretzels and peanuts. Mix butter and soy sauce. Pour over popcorn and mix. Sprinkle bacon/onion mix over popcorn mix. Place in flat baking pan. 350° 8-10 minutes. Serve.
ONION POPCORN
3 quarts popped Popcorn
¼ cup melted butter
One 7 ounce can french fried onions
¼ cup bacon flavored bits
salt to taste
Pour butter over popcorn. Mix. Stir in onions and bacon bits. Place in flat baking dish. Sprinkle with salt. Heat 300° for a few hours. Serve.
If you have the "iron" to make these, here are a variety of recipes to try a good time consuming winter day project.
ROSETTES #1
½ cup water
½ cup milk
1 teaspoon sugar
1 egg, beaten
salt
2 tsps. vanilla
½ cup flour
ROSETTES #2
2 eggs, beaten
2 teaspoons sugar
1 cup milk
1 cup flour
½ teaspoon salt, stir in
till consistency of heavy cream
1 tablespoon lemon extract
ROSETTES # 3
1-1/3 cups flour
1 cup milk
½ teaspoon salt
3 tablespoons sugar
1 egg, unbeaten
food coloring
oil 365°
TEXAS MILLIONAIRES
1 can Eagle Brand milk
1 package semi sweet chocolate
Combine and melt in top of double boiler. Stir constantly. Add 3 cups chopped pecans. Mix well. Drop by teaspoons on wax paper.
THE WMT OPEN LINE
Six issues per year published bi-monthly
by the WMT
Stations, Inc. P.0. 2147,
Cedar Rapids, Iowa 52406
Subscription Rate $3.00 per year
Dave Hinman, Editor
Sharon Reeves, Production Coordinator