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So many folks get the blahs this time of year, we thought it would be fun to look at some winter month highlights dealing with food. Mark your calendar and think of fun ways to celebrate the following events:
January - National Soup Month
January 26 - February 1 - National
Meat Week
February - Potato Lover's Month
February 13-22 - National Kraut & Frankfurter Week
March 17-23 - National Bake Week
March - National Nutrition Month
March - National P-Nut Month
This first bulletin of '86 comes chocked full of holiday recipes. Be sure to file it for future reference. Also, we would be remiss without welcoming over two thousand new subscribers to the Open Line. Welcome Aboard!
CRANBERRY PUNCH
1 quart cranberry juice cocktail
1 (46 ounce) can pineapple juice
1 (46 ounce) can Hawaiian punch
2 (16 ounce) cans frozen orange
juice
1½ cups sugar
2 quarts ginger ale
Mix all ingredients. Add ginger ale just before serving.
BRANDY EGGNOG BOWL
12 eggs
½ cup sugar
1 fifth of Cognac or non cognac
brandy
4 ounces Jamaican rum
3 quarts milk
8 ounces cream
grated nutmeg
Carefully separate egg yolks from the whites in a punch bowl. Combine egg yolks and sugar, beating well with a wire whisk. Gradually add Cognac, rum, milk and cream. Beat will, and taste. Add more sugar if desired. Place bowl in the refrigerator for at least 2 hours. Just before serving beat egg whites in separate bowl or in the mixer (in two batches if necessary) until stiff. Fold in the whites into punch. DO NOT mix in around the bowl method. Use down and over strokes until the whites are well blended. Ladle into cups and sprinkle with nutmeg.
WORLD'S MOST EXPENSIVE EGGNOG
(Old Fashioned)
12 eggs, separated
1 cup sugar
1 quart milk
2 cups bourbon
1 cup Jamica rum
1 quart heavy cream, whipped
nutmeg
Beat yolks slightly. Add sugar a little at a time. Continue beating until smooth. Pour in milk, bourbon and rum. Beat whites and whipped cream into yolk mixture gently, but thoroughly. Serve with freshly grated nutmeg.
E-Z EGGNOG WITHOUT EGGS
1 package instant vanilla pudding
mix
1 quart milk
½ teaspoon rum flavoring
¼ teaspoon nutmeg
Beat until smooth. Add ½ cup sugar and ½ cup rum.
HOT MULLED CIDER
½ cup brown sugar
1 teaspoon whole allspice
1 teaspoon whole cloves
¼ teaspoon salt
dash nutmeg
3 inch stick cinnamon
2 quarts cider
Run through percolator.
BANANAS GRENADINE
10 ripe bananas
8 ounces grenadine
16 ounces pineapple juice, unsweetened
Pour juice and grenadine in container, mixing well. Add peeled and sliced bananas. Cover and chill.
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1934 BLACK BEAN SOUP
1 pint black beans
2 quarts cold water
2 tablespoons chopped onion
2 stalks celery or celery root
2 teaspoons salt
1/8 teaspoon pepper
3 tablespoons butter
2 tablespoons flour
2 hard boiled eggs
1 lemon
Soak beans overnight. Drain and add cold water. Rinse thoroughly. Fry onion in 2 tablespoons butter. Place with beans. Add celery and 2 quarts water. Cook slowly until beans are soft. (3-4 hours). Add more water as it boils away. Run through strainer. Add seasonings and meat. Heat remaining butter in saucepan. Add flour. Add 2/3 cup soup, then remaining soup gradually. Cut lemon. Remove seeds. Cut eggs in thin slices. Serve with soup.
POT ROAST WITH VEGETABLE GRAVY
3 pounds boned, beef rump roast
½ teaspoon salt
1/8 teaspoon pepper
1 tablespoon cooking oil
1 cup celery, chopped
½ cup onion, chopped
½ cup carrots, diced
1 clove garlic, minced
1 beef bouillon cube
1 cup water
1 (8 ounce) can tomato sauce
½ teaspoon oregano leaves
2 tablespoons corn starch
½ cup water
Season meat with salt and pepper. Brown well in hot oil in dutch oven. Remove meat and add carrots, celery, onion and garlic to oil. Sauté until tender. Do not brown. Add bouillon cube, 1 cup water, tomato sauce and oregano. Bring to boil. Return meat to dutch oven. Cover. Bake at 325° for 2½ hours or until tender. Remove meat, keep warm. Skim off excess fat. Slowly stir in cornstarch and water into pan juice. Bring to boil. Boil for one minute.
WILD RICE AND TURKEY CASSEROLE
1 cup wild rice uncooked
2 cups celery, chopped
1 (8 ounce) can chopped mushrooms
or 1 pound fresh
4 cups diced turkey chunks
¼ cup chopped onion
¼ cup butter
3 tablespoons soy sauce
¾ cup water
1 (10 ounce) can cream of mushroom
soup
Cook rice. Add celery, mushrooms, onions, turkey and butter. Cook, stirring constantly for 5 minutes. Combine rice, soy sauce and water with turkey mixture. Stir to mix well. Pour into 2 quart casserole. Cover. Bake at 350° for 2 hours.
WILD RICE STUFFING
1 cup wild rice
3 cups chicken broth
1 cup diced celery
¼ cup instant minced onion
or regular onion
½ cup butter, melted
1 (4 ounce) can mushroom
1/3 teaspoon salt
¼ teaspoon pepper
¼ teaspoon sage
¼ teaspoon thyme
Cook rice using broth instead of water. Sauté celery and onion in butter for minutes. Combine remaining ingredients. Makes 6 cups.
MICROWAVE COCKTAIL MEATBALLS
1 pound ground beef
½ cup dried bread crumbs
1/3 cup minced onions
¼ cup milk
1 egg
1 tablespoon dried parsley
1 teaspoon salt
1/8 teaspoon pepper
½ teaspoon Worcestershire
sauce
Combine ingredients. Form meatballs using 1 teaspoon of mixture. Arrange in glass baking dish. Cook for 5-6 minutes on high, uncovered. Turn half way through. Drain.
Sauce:
1 (12 ounce) jar chili sauce
1 (10 ounce) jar grape jelly
Mix well. Pour over meatballs. Cook for 5-8 minutes on 50% power. Stir occasionally.
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I'm not sure this can be considered a holiday recipe, however, it is one that is often requested. OLE`!
BLENDER MEXICAN SALSA
3-8 banana or yellow wax peppers
1 (28 ounce) can tomatoes
½-1 cup celery or to taste
½-1 bell green pepper, or
to taste
½-1 cup onions, or to taste
½ cup vinegar
½ cup vegetable oil
Place tomatoes in blender. Add chopped peppers. Blend well. Add celery, bell pepper and onion. Chop. Add vinegar and oil. Blend to stir. Makes 1 quart.
PIZZA FONDUE
1 onion, chopped
½ pound ground beef
2 tablespoons margarine or shortening
2 (10 ½ ounce) cans pizza
sauce
1 tablespoon corn starch
1½ teaspoons fennel seed
1½ teaspoons oregano
¼ teaspoon garlic
10 ounces cheddar cheese, grated
1 cup mozzarella cheese
Brown onion and meat. Reduce heat to medium. Set aside. Place pizza sauce, cornstarch, oregano and garlic in blender. Blend well on high. Add half the cheddar cheese, blending gradually. Add remaining cheddar until smooth. Pour into fondue pot. Add fennel and mozzarella to pot. Stir until melted. Keep warm. Serve with Doritos.
NEVER FAIL FUDGE
1 (12 ounce) can evaporated milk
¼ pound butter or margarine
4 cups sugar
In a saucepan bring to a boil, boiling 5 minutes; stirring constantly. Syrup should test soft ball stage (232°). Remove from heat and fold in 2 (6 ounce) packages chocolate pieces plus 1 pint marshmallow cream. Add nuts and pour into a greased pan. Cool and cut.
ROCK CANDY
1 cup white sugar
1/3 cup white syrup
½ cup water
¼ teaspoon oil flavoring
½ teaspoon food coloring
Combine first three ingredients. Bring to boil. Cook to hard crack stage (300°). Add remaining ingredients. Pour into buttered bread pan. Let harden.
HOT SEAFOOD SALAD
3 tablespoons chopped onion
1 cup chopped celery
1 can shrimp, flaked
1 cup mayonnaise or salad dressing
3 cups cooked rice
1 can cream of celery soup
6 tablespoons green pepper, optional
1 small can flaked tuna
1 can crabmeat, flaked
½ teaspoon pepper
½ teaspoon salt
½ teaspoon Worcestershire
sauce
1 cup crushed potato chips
Mix all ingredients except for potato chips. Spread in buttered pan. Add chips just before baking. Bake at 350° for 45 minutes to one hour.
BROCCOLI SALAD
1 large bunch fresh broccoli, cut
into small pieces
2-3 little green onions
½ cup raisins
1 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
Clean and cut vegetables. Combine all ingredients. Mix well. Let set overnight. Before serving add ¾ cup cocktail peanuts.
AMBROSIA FRUIT SALAD
1 (20 ounce) can chunk pineapple
in juice or syrup
1 (11 ounce) can mandarin orange
segments
1½ cups seedless grapes
1 cup mini marshmallows
1 cup flaked coconut
½ cup nuts
¾ cup dairy sour cream
1 tablespoon sugar
Drain pineapple and oranges. Combine remaining ingredients. Chill. Makes 4-6 servings.
CRANBERRY SALAD
Wash and pick over 3 cups cranberries. Put through food chopper. Wash one orange; cut in quarters. Remove seeds but not rinds. Put through food chopper. Add to cranberries. Add 2 cups sugar. Mix well. Let stand for one hour. Combine 2 packages lemon gelatin and 2 cups boiling water. Stir until gelatin is dissolved. Chill until partially set. Fold in cranberry mixture and chill until firm. Makes 8-10 servings.
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We offer you a couple of the recipes from the fine people at Peck's Green Thumb. They served these after our annual Christmas remote.
FRUIT BAR SQUARES
1 package white cake mix
½ cup soft butter
¾ cup chopped nuts
1 can apple, peach, cherry or blueberry
filling
1 ¼ cups rolled oats
1 egg
½ cup brown sugar
Grease and flour a 13 x 9 inch pan. Combine cake mix and 6 tablespoons butter and 1 cup oatmeal. Mix until crumbly, reserve 1 cup and set aside. To remaining mixture, add egg. Mix well. Press into pan. Add pie filling. To reserved crumb mixture add 2 tablespoons butter, remaining oats, nuts and brown sugar. Sprinkle over fruit. Bake at 350° for 40 minutes.
CRANBERRY DATE BARS
Filling:
3 cups fresh, whole cranberries
1 package pitted dates, snipped
16 ounces water (approximately
2 cups as necessary)
Crust:
1 cup butter
1½ cups brown sugar
1 teaspoon vanilla
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
2 cups quick oats
Glaze:
1¼ cups powdered sugar
½ teaspoon vanilla
2 tablespoons orange juice
Cream butter, adding sugar gradually. Blend in vanilla. Sift flour, soda and salt; add to creamed mixture. Stir in oats. Pat slightly more than half of crust mixture in a buttered 10 x 15 inch jelly roll pan. Spread filling over this and sprinkle remaining crust on top. Cook filling ingredients together in a 2 quart saucepan over medium heat, stirring constantly until berries pop. Cool. Bake in preheated 350° oven for 25-30 minutes. Cool in pan on wire rack. Beat glaze ingredients until smooth. When cookies are cool, drizzle with glaze.
HEAVEN SCENTS
1 orange peel
½ lemon peel
¼ cup cloves
2-3 sticks cinnamon
Cover with water. Simmer all day.
CHRISTMAS FRUITCAKE BAR
2½ cups flour
1½ cups sugar
1½ teaspoons soda
½ teaspoon salt
1 teaspoon vanilla
2 eggs
¾ cup nuts, chopped
1 (10 ounce) package frozen strawberries,
partially thawed, undrained
1 (11 ounce) can mandarin oranges,
undrained
1½ cups flaked coconut
Glaze:
¾ cup sugar
¼ cup evaporated milk
½ teaspoon vanilla
½ cup butter, softened
Grease a 9 x 13 inch pan on bottom only. Combine ingredients except coconut. Blend at low speed until moistened. Beat for three minutes at medium speed, scraping bowl. Pour into pan. Sprinkle with coconut. Bake at 350° for 25-30 minutes. Prepare glaze. Spread over warm bars. Cool.
NEW YORK PEANUT BRITTLE
2 cups sugar
1 cup water
¾ cup light corn syrup
1 pound raw Spanish peanuts
2 tablespoons butter or margarine
1 teaspoon baking soda
Use large heavy fry pan. Mix first three ingredients over medium heat. Stir constantly. Add peanuts. Cook, stirring often to 260°. Add butter. Stir. Cook stirring often to 300°. Remove from heat. Stir in soda. Pour into 2 ungreased cookie sheets. Spread out. Let cool.
PECO FLAKE PEANUT BRITTLE
2 cups white sugar or ½ cup
brown and ½ cup white
1 cup water
1 teaspoon salt
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon soda
1 cup white corn syrup
2 cups raw peanuts
2 cups raw chipped coconut
Combine sugar, syrup and water in heavy pan. Stir constantly to hard ball stage. Add salt and nuts. Cook to hard crack stage. Remove from heat. (294°). Add butter, vanilla, coconut and soda. Pour into greased cookie sheet or jelly roll pan. Cool. Crack.
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TWO FRUIT CHRISTMAS CAKE
1 package lemon cake mix
2/3 cup finely chopped nuts
1 cup applesauce
2 eggs
2 tablespoons grated lemon peel
3 ounce package cream cheese, softened
Frosting:
½ cup sugar
½ cup sour cream
¼ cup butter
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/3 cup chopped nuts
Heat oven to 350°. Grease and flour a 9 x 13 inch pan. Blend all cake ingredients, beat 4 minutes on low speed. Pour into prepared pan. Bake 30-35 minutes, until golden brown. In small saucepan, combine sugar, sour cream and butter. Heat to boiling. Remove from heat. Stir in lemon juice and peel. Spread over warm cake. Sprinkle with nuts.
HOLIDAY GIFT CAKE
1 (8 ounce) package cream cheese,
softened
1 cup oleo or butter
1½ cups sugar
1½ teaspoons vanilla or
1 teaspoon almond flavoring plus ½ teaspoon vanilla
4 eggs
2 ¼ cups sifted cake flour
1½ teaspoons baking powder
¾ cup well drained and chopped
maraschino cherries
½ cup chopped pecans
Combine first four ingredients. Mix well. Add eggs, one at a time. Beat well after each addition. Reserve ¼ cup flour, add remaining 2 cups flour to baking powder. Mix together. Gradually add flour mixture to cheese mixture. Beat well after each addition. Stir ¼ cup reserved flour into pecans and cherries. Fold into cake mixture. Add additional nuts to bottom of pan. Bake at 325° for 80 minutes. Cool for 5 minutes. Remove from pan. Glaze with light powdered sugar frosting.
PEANUT BUTTER PIE
8 inch pie crust
1 (3 ounce) package instant vanilla
pudding
1 envelope powdered Dream Whip
2 cups milk
3 tablespoons peanut butter
Combine pudding and powdered Dream Whip. Add milk. Beat for 2-3 minutes on high speed. Add peanut butter. Beat to blend well. Pour into prepared crust. Chill. Top with whipped topping and chopped peanuts.
CANDIED MINI FRUITCAKES
1 egg
¼ cup sugar
½ cup flour
½ teaspoon baking powder
1/8 teaspoon salt
2 cups pecan halves
1 (8 ounce) package pitted dates,
cut in half, crosswise
1 (4 ounce) package candied cherries
1 (4 ounce) package candied pineapple,
chunked
4 tablespoons bourbon or orange
juice
Preheat oven to 300°. Combine flour, baking powder and salt. Set aside. Grease and flour two 4 x 2 inch mini loaf pans or one 10 inch casserole. Line bottoms with wax paper. Grease again. In medium bowl, beat egg with sugar until light and fluffy. Stir in flour mixture just until blended well. Stir in remaining dry ingredients until evenly distributed in batter and lightly coated. Pack firmly into pans. Press down with hands moistened in cold water. Bake for 40 minutes on middle rack or until top is done. Remove from rack to cool. Top with 2 tablespoons orange juice. Invert on rack. Remove paper wrap and store in cool place.
GOLDEN FRUITCAKE
1½ cups butter
2 cups sugar
6 eggs, separated
½ teaspoon cream of tartar
1 cup milk
1 teaspoon brandy extract or ¾
cup milk and ¼ cup brandy
1 teaspoon vanilla
3½ cups flour
½ teaspoon salt
2 cups golden raisins
1 cup chopped, diced apricots
½ cup chopped candied pineapple
½ cup coarsely chopped pecans,
toasted
½ cup coarsely chopped almonds,
toasted
Beat the butter until light and creamy, gradually adding sugar and beat until smooth. Beat the egg yolks together lightly and add to the mixture. Combine milk, brandy and vanilla. Mix the flour and salt together; add milk alternately with the flour mixture to butter mixture. Fold in the fruits and nuts. Beat the egg whites with the cream of tartar until stiff. BUT NOT DRY. Fold egg whites into the batter gently but thoroughly. Pour into 2 buttered and floured 6 cup molds. Bake at 275° for 2½ hours or until tests done.
EQUAL MEASURES
16 tablespoons = 1 cup
8 tablespoons = ½ cup
4 tablespoons = ¼ cup
2 tablespoons = 1/8 cup
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CHOCOLATE CRACKLES COOKIES
1 cup semi sweet chocolate pieces
1 cup firmly packed light brown
sugar
1/3 cup salad oil
2 eggs, medium size
1 teaspoon vanilla
1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup chopped nutmeats,
optional
½ cup powdered sugar or
more
Melt chocolate pieces. Combine with brown sugar and all. Add eggs one at a time. Beat well. Add vanilla. Combine flour, baking powder and salt. Add to chocolate mixture. Mix well. Stir in nuts. Chill dough. Drop by teaspoonfuls in powdered sugar. Roll to coat. Place on greased cookie sheet. Bake in preheated 350° oven for 10-12 minutes. Remove from oven. Cook on rack.
GINGER SNAPS
¾ cup shortening
1 cup sugar
¼ cup light molasses
1 egg
2 cups flour
2 teaspoons soda
¼ teaspoon salt
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
Cream shortening and sugar. Add molasses and egg. Sift and add flour, soda, salt, cloves, cinnamon, and ginger. Stir. Roll into small balls and dip into sugar. Place 2 inches apart on a greased cookie sheet. Bake at 375° for 15 minutes. Makes 4 dozen.
MICROWAVE FUDGE
1 pound powdered sugar
½ cup cocoa, not packed
½ cup butter or margarine
¼ cup milk
1 tablespoon vanilla
½ cup nuts, optional
Sift powdered sugar and cocoa together in a 3 quart bowl, add the butter and milk to dry ingredients. Microwave for 3 minutes on high. Add vanilla and beat until creamy. Place in a buttered 8 x 8 inch pan and refrigerate until the fudge sets up.
One recipe called it a "Gingerbread Person". . . some things just don't mean the same, if you change tradition!
PUDDIN' HEAD GINGERBREAD MAN
½ cup oleo, softened
½ cup brown sugar, packed
1 small package regular butterscotch
pudding
1 egg
1½ cups flour
½ teaspoon baking soda
1½ teaspoons ginger
½ teaspoon cinnamon
Cream first three ingredients. Add egg. Beat well. Combine remaining ingredients, and stir into cream mixture. Chill for one hour. Roll out half of dough to 1/8 inch on floured surface. Cut out with cutter. Place on ungreased cookie sheet. Bake at 350° for 8 minutes, Remove and Cool. Repeat for second half of dough.
Icing:
2 cups sifted powdered sugar
2 tablespoons lemonade concentrate,
thawed
water
Mix for spreading consistency. Decorate.
DATE FILLED BUTTERSCOTCH COOKIES
½ cup shortening
2 cups brown sugar
2 eggs, well beaten
1 teaspoon vanilla
3½ cups flour
½ teaspoon salt
1 teaspoon soda
1 teaspoon cream of tartar
Thoroughly cream shortening and sugar. Add eggs and vanilla. Add sifted dry ingredients. Mix well. Form in roll, 1½ inches in diameter. Wrap in waxed paper and chill thoroughly or oven (350°). Slice and arrange half the slices on greased cookie sheet. Place 1 teaspoonful date filling on each. Top with remaining slices. Press edges together with fork. Bake in moderate oven (350°) for 10 minutes. Makes 5 dozen cookies. Cookies can be made without using filling.
Date Nut Filling:
1 pound dates, pitted and chopped
½ cup brown sugar
½ cup water
½ cup nutmeats, chopped
and cooled
Combine all ingredients.
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Thank you to the listeners that called in the sugar free recipes. I'm sure these will be appreciated by a lot of people, for various reasons.
SUGAR FREE CRANBERRY RELISH
1 (12 ounce) bag cranberries
2 apples
1-2 oranges
1 cup raisins
Remove stems from berries. Quarter an unpeeled orange. Quarter and core apples. Run all ingredients through food grinder. Mix thoroughly. Refrigerate 1-2 days before serving.
DIABETIC APPLESAUCE FRUITCAKE
1½ cups unsweetened applesauce
½ cup cooking oil
1 large egg, well beaten
2 tablespoons liquid artificial
sweetener or 2 tablespoons plus 1 teaspoon powdered sweetener
2 cups flour
2 teaspoons baking powder
½ teaspoon soda
2 tablespoons cocoa
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
½ cup raisins
½ cup chopped dates
½ cup nuts
Combine first four ingredients. Mix well. Add remaining ingredients. Dough will be stiff. Bake at 325° in well greased loaf pan for 35 minutes.
NO SUGAR COOKIES
2 cups all purpose flour
½ cup walnuts, chopped
½ cup raisins
½ cup orange juice
½ cup butter or margarine,
softened
2 teaspoons double acting baking
powder
1 teaspoon grated orange peel
½ teaspoon salt
½ teaspoon cinnamon
1 egg
Preheat oven to 375°. Stir ingredients until well blended. Drop on greased cookie sheet. Bake for 20 minutes or until light brown.
PUMPKIN CHEESE BAR CAKE
1 (16 ounce) package pound cake
mix
3 eggs
2 tablespoons margarine or butter,
melted
4 teaspoons pumpkin pie spice
1 (8 ounce) package cream cheese,
softened
1 (14 ounce) can Eagle Brand sweetened
condensed milk
1 (16 ounce) can pumpkin
½ teaspoon salt
1 cup nuts, chopped
Preheat oven to 350°. Combine cake mix, 1 egg, 2 teaspoons pumpkin pie spice and 2 tablespoons margarine. Beat on low. Place in a 10 x 15 inch jelly roll pan. Beat cream cheese until fluffy. Gradually add sweetened condensed milk, 2 eggs, remaining pumpkin pie spice and salt. Pour over first mixture in pan. Sprinkle with nuts. Bake for 30-35 minutes or until set. Cool.
PUMPKIN DESSERT
6 eggs
1½ cups sugar
3 cups (29 ounce) pumpkin
½ teaspoon salt
2 teaspoons cinnamon
¼-½ teaspoon cloves
1 teaspoon ginger
1 (12 ounce) can evaporated milk
Topping:
1 package regular yellow cake mix
½ cup oleo or butter
½ cup chopped nuts
Beat first two ingredients until light and fluffy. Combine salt and seasonings with pumpkin. Mix into first mixture. Add milk. Mix well. Pour into a 9 x 13 inch or 10 x 14 inch pan. For topping cut oleo into cake mix until crumbs form. Sprinkle over pumpkin. Add nuts. Bake at 350° for 45 minutes.
REGAL CHOCOLATE MOUSSE
3 squares unsweetened chocolate
1/3 cup water
¾ cup sugar
1/8 teaspoon salt
3 egg yolks, well beaten
1 teaspoon vanilla
2 cups whipping cream
Combine first two ingredients. Bring to boil over low heat. Stir until well blended. Add sugar and salt. Simmer 3 minutes. Stir constantly. Pour slowly over egg yolks stirring well. Cool. Add vanilla. Fold in whipped cream. Spoon into freezer tray. Freeze 3-4 hours.
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HOMEMADE "BAILEY'S"
1 pint whipping cream
1 (14 ounce) can Eagle Brand sweetened
condensed milk
3 eggs
1 cup blended whiskey
1 teaspoon vanilla
¼ teaspoon almond extract
½ cup rum
¾ teaspoon coconut flavoring
3 tablespoons Hershey's chocolate
syrup
Combine ingredients in large bowl. Beat for two minutes. Store in refrigerator.
SOUR CREAM TOPPING FOR MINCEMEAT PIE
¼ cup brown sugar
2 tablespoons flour
Stir together ¼ cup brown sugar and 2 tablespoons flour. Blend in 1 cup sour cream. Pour over mincemeat. Garnish with pecans. Bake 425° for 25-30 minutes.
BANANA SPLIT BREAD
½ cup margarine
1 cup sugar
2 eggs
2 cups flour
1 teaspoon soda
1 cup mashed bananas
½ cup maraschino cherries
½ cup chocolate chips
1/3 cup nuts
Cream together first three ingredients. Add remaining ingredients, and mix well. Bake at 350° for 45 minutes in greased and floured loaf pan.
NO COOK DIVINITY
1 package fluffy white frosting
mix
1/3 cup light corn syrup
1 teaspoon vanilla
½ cup boiling water
1 (16 ounce) package powdered sugar
1 cup chopped nuts
Combine first four ingredients in small bowl. Beat at high speed until stiff peaks form (5 minutes). Transfer to larger bowl. Beat in sugar by hand or on low. Stir in nuts. Drop by teaspoonfuls onto waxed paper. When outside of candy feels firm, turn over and dry for 12 hours. Store in air tight container.
HOMEMADE BAKING POWDER
¼ pound tartaric acid
¼ pound baking soda
1 pint flour
Sift 6 times and place in air tight cans.
I hope the holidays were good to all of you!
Along with Dave, I want to welcome all of our new subscribers. I think you will enjoy your subscription to the "bulletin". If you have any questions or comments, always know you can drop us a line or give us a call.
A message to past subscribers... the 1985 Index is now available. It is one dollar ($1) checks or money orders payable to WMT RADIO. Please DO NOT include this fee with your renewal notices. Separate checks are required. Thanks. Also past indexes are not available.
We like to consider this issue our Holiday Issue. As you can see it is filled with candy, cookies and fruitcake recipes. Try Some now, and save your favorites for Christmas '86. It will be here before we know it..
S.K.R.
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
Dave Hinman, Editor
Sharon Reeves, Production Coordinator
WMT RADIO
P.O. BOX 2147
CEDAR RAPIDS, IOWA 52406
365-0600 1-800-332-5401
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