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The new year is underway! It's hard to believe that your editor has been behind the Open Line microphone for nearly two years. How many calories do you suppose we've shared in that time? Let's not even try to answer that one. It seems now that one of the best things we did was to ask Sharon Reeves one day to help with repeats on the Open Line. Since then Sharon has added a refreshing touch to our repeat days and has received many compliments from the mail.
Hopefully, new year predictions of the long awaited economic recovery will come to pass to make this year more enjoyable. . . and here's hoping the Open Line will add to the enjoyment.... So, if everyone's ready. . . let's roll up our sleeves and get cooking' for '83.
UNBAKED CREME DE MENTHE SQUARES
3 layers 9x13 inch
First Layer
½ cup butter
½ cup cocoa
Heat and stir till well blended.
½ cup powdered sugar
1 teaspoon vanilla
1 well beaten egg
2 cups graham cracker crumbs
Mix well and press into bottom of ungreased pan. Refrigerate.
Second Layer:
½ cup butter, melted
1/3 cup green creme de menthe
3 cups powdered sugar, beat in
at low speed
Spread over chocolate layer and chill 1 hour.
¼ cup butter
1½ cups semi sweet chocolate
chips
Stir over low heat until melted, Spread on top (not real hot) and chill 1-2 hours. Cut in squares. Refrigerate or freeze,
I do believe this was our most requested recipe for the holiday season.
CRAMBROSIA
2 cups fresh or frozen cranberries,
coarsely ground or chopped
1 cup sugar
1 can mandarin oranges, well drained
and reserve
1 (8 ounce) can pineapple chunks,
well drained and reserve
1 cup shredded coconut
1 large banana, cubed
2 envelopes unflavored gelatin
1 cup sour cream
1 cup heavy or whipping cream
Combine cranberries and sugar. Add pineapple, oranges, coconut, bananas, and berries. Sprinkle gelatin over ¾ cup juice from fruit. Over medium heat stir constantly. Add fruit to gelatin. Fold in sour cream and whipped cream. Fold together in 9x13x2 inch dish or mold. Chill till firm.
ITALIAN SALAD
1¾ cups or (8 ounces) ditalini
macaroni
¼ pound thinly sliced pepperoni
1 cup thinly sliced zucchini
1 cup chopped green pepper
½ cup black olives, halved
¼ cup chopped fresh parsley
¼ cup chopped pimentos
2 tablespoons sliced green onions
¾ cup olive oil
3 tablespoons wine vinegar
1 clove garlic, minced
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon pepper
Cook macaroni per package directions. Drain and cool. Mix in pepperoni, zucchini, green peppers, olives, parsley, pimento, and green onions. Toss gently. Combine olive oil, vinegar, garlic, mustard, salt and pepper in jar. Shake vigorously till blended. Pour half over salad. Toss gently. Save other part of dressing for another salad.
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CHRISTMAS STOCKINGS
½ cup powdered sugar
½ cup margarine or butter,
softened
½ cup shortening
1 teaspoon vanilla
½ teaspoon almond extract
¼ to ½ teaspoon green
or red food coloring
2¼ cups all purpose flour
(NOT self rising)
½ teaspoon salt
¼ cup semi sweet chocolate
chips
9 candied cherries, cut into 4ths
¼ cup broken nuts
Heat oven to 400 degrees. Mix powdered sugar, margarine, shortening, vanilla, almond extract, and food coloring. Stir in flour and salt. Shape dough by level teaspoonfuls into rectangles about 3 x 1½ inches. If dough seems dry, stir in ½-1 teaspoon milk. Place 2 chocolate chips, 1 cherry piece, and 2 pieces nuts lengthwise down center of each rectangle, shape dough around "surprises" into 3 inch roll. Place on ungreased cookie sheet, flatten slightly, curve end for foot. Bake 10-12 minutes or till set. Cool, frost tops and toes with frosting.
COTTAGE CHEESE COOKIE
Cream:
2 cups oleo
1½ cups brown sugar
2 cups white sugar
1 pint cottage cheese
3 teaspoons vanilla
1 teaspoon brown sugar flavor
½ teaspoon butter flavor
5½ cups flour
2 teaspoons baking powder
1 teaspoon soda
1 cup cocoa
Add flour mix to cream mix. Chill overnight. Form into balls. Roll in powdered sugar. Flatten with fork. Bake 350° for 10 minutes.
VELVET COOKIES
¾ cup shortening
¾ cup confectioners sugar
2 tablespoons peanut butter
1 egg
1 teaspoon vanilla
¼ teaspoon almond extract
2 cups sifted flour
1 teaspoon baking powder
¼ teaspoon salt
Cream shortening. Add sugar slowly. Stir in peanut butter, egg and extracts. Sift dry ingredients. Fill cookie press. Bake 400° 10-12 minutes.
VERMONT MAPLE COOKIES
Mix:
½ cup shortening
1½ cups brown sugar
2 eggs (or 1 large)
Stir in:
1 cup commercial sour cream or
soured milk
1 teaspoon maple flavoring
Stir together:
2¾ cups flour
½ teaspoon soda
1 teaspoon salt
Blend into sugar mixture and add nuts. Drop by spoon on a greased cookie sheet. Bake at 375° for 10 minutes. Cool on a rack.
Glaze:
Heat ½ cup butter until golden. Blend in 2 cups powdered sugar, 2 teaspoons maple flavoring Stir in 2-4 teaspoons HOT water until icing spreads smoothly.
(The above recipe should be altered if using sour milk.)
MILK CHOCOLATE PECAN BARS
1 cup flour, unsifted
½ cup brown sugar
½ teaspoon baking soda
¼ teaspoon salt
¼ cup butter, soft
Mix the ingredients together except for the butter. Then add butter until mixed well. Mix will be crumbly. Press into a 9x13 inch pan. Bake at 350° for 10 minutes.
Topping:
1 (12 ounce) package milk chocolate
chips
2 eggs
¼ cup brown sugar
1 teaspoon vanilla
¼ teaspoon salt
1 cup chopped pecans
Melt the chips and remove from heat. Slightly beat the eggs until frothy. Add brown sugar, vanilla and salt. Beat on high and add the milk chocolate and add ½ cup pecans. Pour over cookie dough. Sprinkle on the other ½ of pecans. Bake for 20 minutes.
TUTTI FRUTTI SQUARES
2 cups mixed candied fruit
½ cup chopped nuts
Dredge with 1 cup flour. Cream 1
1/3 cups sugar,
4 tablespoons soft margarine,
4 beaten eggs.
Add 1 cup flour, 2 teaspoons baking powder, and 1 teaspoon salt. Add floured fruit mix and spread in greased and floured 10 x 15 inch jelly roll pan. 325° 35 40 minutes. DO NOT OVER BAKE.
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CARAMEL COATED YULE LOGS
1/3 cup soft butter
1/3 cup light corn syrup
½ teaspoon salt
1 teaspoon vanilla
1 pound box powdered sugar, sifted
¼ teaspoon maple, and ¼
teaspoon walnut flavoring
1 pound caramels
2 tablespoons cream
pecan halves
Blend first four ingredients in large mixing bowl. Add sifted powdered sugar all at once. Mix with spoon and knead with hands. Turn onto pastry board and continue kneading till mix is thoroughly blended and smooth. Divide in half. Blend maple flavoring in one half and walnut in other half. Makes two 10 inch rolls. Cover with damp cloth in cold place. Let ripen overnight. Coat with melted caramels and cream. Spoon over rolls, and roll in pecan halves. Chill.
SANTA WHISKERS
1 cup oleo or butter
1 cup sugar
2 tablespoons milk
2 teaspoons vanilla or rum flavoring
2½ cups flour
¾ cup chopped red or green
cherries
½ cup chopped nuts
Mix and chill. Press flat with spoon. Roll in coconut. 350° 12 minutes.
CHARLIE BROWNIE PIE
1 (8 ounce) package cream cheese,
soft
1 can Eagle Brand Sweetened Condensed
milk
¾ cup peanut butter
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup whipping cream, whipped
2 teaspoons chocolate syrup
Beat cheese till fluffy. Beat in sweetened condensed milk and peanut butter till smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Turn into crust. Drizzle syrup over top and gently swirl with spoon. Chill at least 4 hours or overnight.
Crust:
Over low heat, melt 1/3 cup butter, 1 (6 ounce) package semi sweet chocolate chips. Remove from heat. Stir in 2½ cups oven toasted rice krispies till coated. Press in bottom and along sides of 9 inch pan. Refrigerate and chill 30 minutes.
NUTTY PUDDING BARS
1 (12 ounce) package semi sweet
chocolate pieces
1 (12 ounce) package butterscotch
pieces
1 (12 ounce) jar peanut butter
1 ounce unsweetened chocolate
1 cup butter
½ or 1 package (4 servings)
regular vanilla pudding mix
1/3 cup evaporated milk
1 teaspoon vanilla
2 pounds powdered sugar, sifted
2½ cups coarsely chopped
peanuts
Combine first four ingredients. Stir over low heat till melted, stirring constantly. Spread half of mix in 15 x 10 inch pan. Chill till set. Let remaining mixture stand at room temperature, covered. Combine butter, pudding mix and milk. Cook and stir to melt butter. Stir in vanilla. Turn into a large mixer bowl. Beat in sugar till smooth. Spread over chilled layer. Sprinkle nuts on top. Spread remaining chocolate over top. Chili till firm.
DATE CHEESE NUT BREAD
1½ cups boiling water
1 pound dates, cut up fine
3½ cups flour
2 teaspoons baking soda
½ teaspoon salt (optional)
1 cup granulated sugar
2 cups chopped nuts
2 large eggs, well beaten
½ pound (2 cups) grated
American cheese or mild cheddar
Place dates in large bowl and pour boiling water over them. Let stand 5 10 minutes. In another bowl, sift the dry ingredients, including the sugar. Add the nuts and mix to coat the nuts. Add beaten eggs to the date mixture, stir in the flour and add cheese. Mix well. Place in 2 well greased and floured 9 x 9x 3 inch pans. Bake at 350° for 50-55 minutes. Let cool 10 minutes in pan and turn out on wire rack.
DATE NUT BREAD
(no shortening)
1½ cups flour
1½ cups sugar
1 teaspoon baking powder
1 teaspoon salt
Sift together and add:
2 cups walnuts, whole
1 cup Brazil nuts, whole
1 cup pitted dates, whole, DO NOT
CHOP!
Add 1 bottle of maraschino cherries, drained. Mix till dates are coated. Add 5 eggs, well beaten and 1 teaspoon vanilla. Mix by hand till well coated. Grease 3 loaf pans (small.) Bake 1 hour at 350°.
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GREEN MOUNTAIN CAKE
3 cups flour
1 tablespoon baking powder
8 egg whites
¼ teaspoon salt
2 cups sugar, divided
1 cup butter, softened
1 teaspoon vanilla
1 cup milk
Stir flour and baking powder and set aside. Beat egg whites and salt until soft peaks form. Gradually beat in ½ cup of sugar until the peaks are stiff but not dry, set aside. Cream the butter and remaining 1½ cups of sugar and vanilla until light, stir in flour mixture alternately with milk until smooth and well blended. Fold in egg white mixture, gently but thoroughly. Divide batter evenly into 3-9 inch layer cake pans. Preheat oven to 350° and bake for 20-25 minutes or until golden brown. Cool in pans on racks for 5 minutes, invert on racks, cool. Spread frosting between layers and then on top and the sides.
Frosting:
1½ cups raisins
½ cup bourbon
12 egg yolks
1¾ cups sugar
½ teaspoon salt
¾ cup butter, soft
1½ cups chopped pecans
1½ cups shredded coconut
1½ cups candied red
cherries, quartered
Combine raisins and bourbon in a tightly covered container for at least 2 hours. In the top of a double boiler combine: yolks, sugar, salt, and butter. Stir 15-20 minutes or until thick. Remove from the heat. Stir in the raisins, bourbon mixture, pecans, coconut and cherries. Blend well. Cool. Cover and chill overnight.
HICKORY NUT CAKE
2¼ cups cake flour
3¼ teaspoons baking powder
1 teaspoon salt
1½ cups sugar
½ cup shortening
1 cup milk
1½ teaspoons vanilla
¼ teaspoon almond extract
4 egg whites, unbeaten
1 cup Hickory nuts
Grease and flour 2-8 inch pans. Heat oven to 350°. Stir shortening to soften. Add sifted, dry ingredients to shortening; then, ¾ cup milk and flavorings. Mix till flour is damp. Mix on medium speed 2 minutes. Add unbeaten egg whites and ¼ cup milk. Beat 1 minute and add nuts. Pour into pans. Bake 253° minutes.
GREEN MOUNTAIN PIE
2 envelopes unflavored gelatin
¾ cup sugar
1 cup milk, divided
4 eggs, separated
2 tablespoons rum or 5 teaspoons
rum flavoring
¼ cup diced candied pineapple
¼ cup diced red cherries
1 cup heavy cream, whipped
1 baked 9 inch pie shell
chocolate shavings and chopped
candied red cherries for garnish
Sprinkle gelatin plus ¼ cup sugar over ½ cup milk. Let stand 1 minute. Beat egg yolks with remaining ½ cup milk, stir into gelatin mix. Stir over low heat 5 minutes or till gelatin dissolves. Remove from heat, stir in rum, transfer to large bowl, and chill till mixture mounds slightly when dropped from spoon. Stir in diced fruits, beat egg whites till soft peaks form, gradually beat in remaining ½ cup sugar till peaks are stiff, but not dry. Fold into gelatin mixture until well blended. Fold in whipped cream. Spoon into prepared crust, mounding in center. Chill till firm. Sprinkle with chocolate shavings and garnish with red cherries.
EGGNOG CAKE
2 tablespoons of soft butter or
margarine (approximately)
½ cup whole almonds
¼ to ½ cup candied
cherries
1 package (1 pound, 2½ ounces)
yellow cake mix
1/8 teaspoon nutmeg
2 eggs
1½ cups commercial eggnog
¼ cup (½ stick) butter
or margarine, melted
2 tablespoons rum or ¼ teaspoon
rum flavoring
Grease generously a bundt pan or 10 inch tube pan with soft butter or margarine. Press whole almonds and candied cherries against buttered sides and bottom making a pretty pattern. Dust lightly with flour. Set aside. In large mixing bowl, combine cake mix, nutmeg, eggs, eggnog, melted butter and rum or rum flavoring. Beat until smooth, about four (4) minutes with an electric mixer or medium speed or 450° strokes by hand. Pour batter into decorated pan. Bake in preheated 350 degree over 45 to 55 minutes or until cake springs back when pressed lightly. Let cool in pan ten (10) minutes; invert on rack and cool thoroughly. Makes 10 to 12 servings.
CHEESE SPREAD
1 pound box Velveeta
1 can evaporated milk
3 tablespoons Miracle Whip
Place in double boiler, stir constantly till cool. Store in jars.
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WHOLE WHEAT SOUR CREAM FRUITCAKE
1½ cups candied cherries,
coarsely cut
1½ cups candied pineapple,
coarsely cut
2 cups dates, coarsely cut
½ cup pecans, toasted and
chopped
½ cup almonds, toasted and
chopped
1½ cups whole wheat flour
2/3 cup packed light brown sugar
½ cup wheat germ
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground cloves
4 eggs
1½ cups dairy sour cream
1/3 cup butter, melted
1 teaspoon vanilla
Combine fruits, dates, and nuts. Set aside. Stir dry ingredients together in small bowl. Beat eggs, sour cream, butler and vanilla. Add to flour mix. Add to fruit nut mix. Mix well. Turn into two greased 8 x 4 x 2 inch loaf pans. Bake 325° 60-65 minutes.
UNSWEETENED CAKE
2 ounces unsweetened chocolate
½ cup shortening
6 ounces frozen unsweetened apple
juice
2 eggs
1 cup all purpose flour
¾ cup whole wheat flour
½ teaspoon soda
½ teaspoon salt
1½ teaspoons baking powder
¾ cup milk
Mix together and bake at 350° for 30 minutes.
RAISIN WALNUT BAR
½ cup butter or margarine
¾ cup packed brown sugar
2 cups quick cooking oats (uncooked)
1 teaspoon vanilla
½ teaspoon baking soda
1 cup chopped walnuts
1 cup seedless raisins
Melt butter with brown sugar in large skillet. Stir till mix is bubbly and blended. Remove from heat. Add remaining ingredients. Mix well. Turn into greased 9 x 13 inch pan. Pat into pan. 350° 15-20 minutes or until golden brown.
This is a recipe you probably won't be using a lot, but nice to have on hand in the event you need to serve a large group. Maybe that upcoming family, reunion you are planning.
SPAGHETTI FOR 50
10 pounds ground beef
4 cloves garlic, minced
2 pounds chopped onions
5 quarts tomato puree
6 (6 ounce) cans tomato paste
7 cups water
2 teaspoons basil
1 teaspoon oregano
2 tablespoons parsley flakes
4 tablespoons salt
2 tablespoons sugar
5 pounds spaghetti
Brown meat, drain, and add garlic and onions. Cook 10 minutes. Add all ingredients except spaghetti. Cook on low heat (add more water if necessary to thin down.) Simmer several hours. Cook spaghetti and drain. Put on trays and cover with wet paper towels. Reheat in hot water and drain to serve.
TEXAS RED
2 pounds chuck or round steak
2 tablespoons cooking oil
2 large onions, chopped
2 or 3 cloves garlic, minced
3 cups hot water
2-4 tablespoons chili powder
1 teaspoon ground oregano
2 teaspoons ground cumin
2 tablespoons salt
2 Jalapeno peppers, chopped
Cut meat in small pieces. Cook in hot cooking oil till meat turns white. Add onion, garlic, and hot water. Cover and simmer 1 hour or till meat is tender. Add remaining ingredients and cook slowly another hour. Stir occasionally. Add additional hot water if needed. Season to taste. Serve hot. 8-10 servings.
SHRIMP DIP
(Blooper party)
2 cans shrimp, drained
12 ounces cream cheese
4 tablespoons horseradish
4 tablespoons ketchup
4 tablespoons Worcestershire sauce
4 tablespoons mayonnaise
1 teaspoon lemon juice
1 teaspoon onion juice
½ teaspoon dry mustard
½ teaspoon garlic salt
Mix well with mixer or in blender. Refrigerate.
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PAUL'S FANTASTIC OLD SOUTH FUDGE
1 (7 ounce) jar marshmallow creme
1½ cups sugar
2/3 cup evaporated milk
¼ cup oleo or butter
¼ teaspoon salt
12 ounces chocolate chips
¾ cup finely ground nuts
1½ teaspoons vanilla
In a medium sauce pan, place marshmallow creme, sugar, milk, oleo, and salt. Bring to a boil, stirring constantly over moderate heat. Boil 5 minutes longer stirring constantly. Remove from heat and add the chocolate chips, stirring until the chips are melted and smooth. Stir in nuts and vanilla. Pour in foil lined, 12 x 8 inch pan. Refrigerate.
DOUBLE CHOCOLATE CHERRY BOURBON BALLS
1 package (6 ounce) semi sweet chocolate
bits
3 tablespoons white corn syrup
½ cup bourbon or ½
cup ginger ale
1 package (8½ ounces) chocolate
wafers, crushed
1 cup finely chopped nuts
½ cup confectioners sugar
¼ cup finely chopped red
cherries
granulated sugar
In top of double boiler, melt chocolate. Remove from heat and stir in corn syrup and bourbon. In a large bowl, mix well wafer crumbs, nuts, powdered sugar, and cherries. Add chocolate mix, stir till blended. Let stand 30 minutes. Shape into 1 inch balls. Roll in granulated sugar. Best if stored several days.
DEAD SOLDIER
¼ cup butter
Add 1 pound powdered sugar with
1/3 cup bourbon
Beat until smooth. Roll the mixture into balls. Press 1 pecan into each ball. Refrigerate. Melt 8 ounces of semi-sweet chocolate with 1½ teaspoons butter and dip the candy balls half into the chocolate. Place the balls to dry on waxed paper.
STRAWBERRY MALLOW BALLS
2 quarts popcorn
4 tablespoons butter or margarine
2 cups mini marshmallows
2 tablespoons strawberry gelatin
Do not butter or season popcorn. Over heat, melt butter and marshmallows. Stir in gelatin. Pour over popcorn. Stir. Form into balls.
CHEDDAR CHEESE FUDGE
2 cups shredded cheddar cheese
1 cup butter
½ cup cocoa
1½ pounds powdered sugar
1½ cups non fat dry milk
½ teaspoon vanilla
All ingredients should be at room temperature. Combine all the ingredients and beat until creamy (may need to moisten with ¼ cup of milk.) Place in a buttered 9 inch square pan. Chill. When firm, cut into squares.
PUMPKIN BREAD
(w/coconut pudding)
5 eggs
2 cups sugar
1½ cups oil
2 cups pumpkin
2 (3 ounce) packages regular coconut
cream pudding
1 cup pecans
2 cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
Mix dry ingredients well. Add pumpkin, eggs, oil. Mix well. Pour into three greased medium sized pans. Bake at 350° 40-45 minutes.
PUMPKIN MUFFINS
1½ cups all purpose flour
2/3 cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon mace
½ cup chopped dates
2/3 cup milk
½ cup canned pumpkin
¼ cup or ½ stick
butter, melted
1 egg
Combine flour, sugar, baking powder, salt, cinnamon, and mace in large bowl. Stir in dates. Beat milk, pumpkin, butter, and egg in small bowl. Add to dry ingredients. Stir just till moistened. (about 25 strokes) Fill 12 buttered muffin cups 2/3 full. Bake in preheated 400° oven 20-25 minutes.
The post office does not forward 3rd class mail. If you move, you must tell us your new address. Otherwise, the bulletin will not reach you. Remember, we must have your old address and zip code, as well as the new. Please allow at least 30 day, s for the change to be made.
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For those of you with new microwave ovens here are a few recipes for you to practice with.
MICROWAVE CARAMELS
Melt 1 cup margarine in 2 quart microwave safe bowl. Stir in 1 pound box brown sugar, 1 cup corn syrup, 1 can sweetened condensed milk. Stir together and microwave 15-16 minutes. Stirring a couple of times. Candy thermometer should reach 245°F. Make sure it's 245°. Stir in 1 teaspoon vanilla. Add nuts. Put in 2 quart flat, rectangular dish. Let sit overnight, cut and wrap in individual pieces.
MUNCHING PEANUT BRITTLE
1 cup raw peanuts
1 cup granulated sugar
½ cup white corn syrup
1/8 teaspoon salt
1 teaspoon butter or margarine
1 teaspoon vanilla
1 teaspoon baking soda
Stir together peanuts, sugar, syrup and salt in 1½ quart casserole. Place in microwave, cook 7-8 minutes on high stirring well after 4 minutes. Add butter and vanilla to syrup and blend well. Return to oven and cook 1-3 minutes more. Peanuts will be lightly brown and syrup very hot. Add soda and gently stir until lightly foamy. Pour mixture on lightly greased cookie sheet. Let cool ½-1 hour. Break in small pieces and store in airtight containers. Makes 1 pound. (If roasted peanuts are used, omit salt and add nuts after first 4 minutes of cooking time.)
ENGLISH TOFFEE
(Microwave)
1 cup sugar
1 cup butter
3 tablespoons water
Place in sauce pan. Microwave 10 minutes on high, stirring occasionally till brown. Add 2 teaspoons vanilla. Pour on buttered cookie sheet. Top with pieces of chocolate and nuts. Spread when melted.
PEANUT BUTTER CREAMS
Slightly beat 1 egg. Beat in 1 cup powdered sugar plus:
1/8 teaspoon salt
½ teaspoon vanilla
1/3 cup peanut butter
1 tablespoon soft butter
Stir in one more cup powdered sugar. Roll into balls. Roll in ¾ cup finely chopped, salted peanuts.
CHICKEN IN A BAG BARBECUE SAUCE
Sauce:
3 tablespoons ketchup
2 tablespoons Worcestershire sauce
3 tablespoons lemon juice
2 tablespoons butter
3 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
Microwave above ingredients on high for 2-3 minutes. Use this to coat a 2½-3 pound chicken (parts). For best results, skin chicken. Dip chicken in sauce, and place in brown paper bag. FOLD opening and place in another bag. Place on microwave shelf or platter. Microwave on high 18-21 minutes. Be sure chicken is completely defrosted. Allow to set 10 minutes before serving.
Our thanks to Steve Carpenter for hosting our show while Dave was on vacation, and for sharing his low cal recipes with us!
LOW CALORIE CHICKEN
2 (15 ounce) chicken breasts, split
½ cup tomato puree
1 (4 ounce) can sliced mushrooms,
drained, reserve liquid.
½ medium onion, diced
2 tablespoons fresh parsley
½ teaspoon thyme
1 teaspoon salt
½ cup plain yogurt
Brown chicken in no stick skillet. Drain off fat. Add tomato puree, mushroom liquid, and next 5 ingredients. Cook and simmer over low heat until chicken is tender. Stir occasionally. (if puree starts to stick, add small amount of water.) Reduce heat and add yogurt and mushrooms. Stir until mixture is heated through. DO NOT BOIL. Serves 4. 250 calories, per serving.
CHRISTMAS SCENTS
1 orange peel, cut up
1 lemon peel, cut up
2 cinnamon sticks
6 cloves
2 cups of water
Place on stove and simmer. Replace water as needed.
Scent #2
2 tablespoons cinnamon
1 cup sugar
pine or hickory bark
water (1 gallon)
Simmer.
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Seemed like a lot of requests for seasonal beverages perhaps you can add these to your collection
HOT BUTTERED RUM
1 cup softened margarine
½ cup brown sugar
½ cup sifted powdered sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 pint vanilla ice cream, softened
Cream margarine, sugars, and spices (electric mixer can be used.) Blend in ice cream and turn into freezer Container. Seal and freeze. Will not freeze solid. To use, spoon 2-4 tablespoons of mix into mug and 3 tablespoons rum plus ½ cup boiling water. Stir well. A cinnamon stick may be added.
TANGERINE APRICOT CHAMPAGNE PUNCH
1 (6 ounce) can frozen tangerine
concentrate, thawed
1 (12 ounce) can apricot nectar,
chilled
½ cup superfine granulated
sugar
½ cup orange flavored liqueur
1 (28 ounce) bottle club soda,
chilled
1 (750 mg.) bottle white wine.
chilled
1 (750 mg) bottle of champagne,
chilled
Combine first four ingredients in chilled large punch bowl. Stir to dissolve sugar Stir in club soda, wine, and champagne. Float an ice ring or block top
FRUIT CAKE BAKING TIMES
1 pound coffee can 1-2 hours
soup can 1½
hours
mini loaf 1½
hours,
muffins 50-60 minutes
MT. VERNON EGGNOG
1 pint cognac
½ pint sherry
½ pint rum
½ pint rye
12 egg yolks
1 cup sugar
Stir liquors into egg yolks and sugar, without beating. Add 1 quart milk. Beat whites till stiff, but NOT dry. Fold in gently. Lightly mix in 1 quart heavy cream until it holds soft shape. Refrigerate 12 hours.
BROKEN LEG
1 gallon apple cider
½ cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
Bring to a boil and pour hack into cider bottle. Just heat the amount you want to serve and garnish with a cinnamon stick. You can also add 4 ounce apricot brandy per mug.
Thank you to Dave and his "Open Line" family for letting me be an active member. I have enjoyed talking with a lot of you about recipes and for your "Open Line" subscription. If you have problems do not hesitate to give Dave or me a call or drop us a note.
A note to those who do not get to listen to the show.. we have an index available at this time for 1982. All the "Open Line Bulletin" recipes for '82 have been indexed for your convenience. They are available to you by sending us a legal size self addressed, stamped envelope. (20¢ postage will be sufficient for one index.) Please send to Open Line Index, WMT Radio, PO Box 2147, Cedar Rapids, IA 52406.
CEDAR RAPIDS IOWA 52406 393-5050 1-800-332 5401
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