Page 1 Top of Page
PUMPKIN PIE CAKE
1 (29 oz.) can pumpkin
4 eggs
12 oz. can evaporated milk
1½ cups sugar
2 tsps. cinnamon
1 tsp. ginger
½ tsp. nutmeg
1 pkg. yellow cake mix
1 cup melted margarine
1 cup chopped walnuts or pecans
Beat the first 7 ingredients well. Pour into an ungreased 9 x 11" cake pan. Mix cake mix and nuts, sprinkle over pumpkin mixture and pour margarine over the top. Bake at 350° for 1 hour. Top with whipped cream.
EASY ICE CREAM PUMPKIN PIE
¼ cup packed brown sugar
¾ cup solid packed pumpkin
or canned
½ tsp. ground cinnamon
¼ tsp. ginger
Dash of nutmeg and cloves
¼ tsp. salt
1 qt. vanilla ice cream, slightly
softened
1 - 9" graham cracker crust
Whipped cream
Chopped pecans for garnish
Combine sugar, pumpkin and spices. Place ice cream in bowl. Add pumpkin mixture to ice cream; blend quickly. Pour into chilled crust. Freeze until firm. Garnish.
MOM'S PECAN PIE
1 cup brown sugar
1 cup corn syrup
3 eggs
1 cup pecans
1 tsp. vanilla
Pinch salt
Beat eggs & sugar. Beat in syrup, vanilla & salt. Stir in Pecans. Pour into 9" unbaked pie crust. Bake at 400° for 10 minutes. After 10 minutes, push pecans down with a spoon. Reduce heat to 350° and bake 30 minutes more or until firm.
MRS. HANFORD'S 1930'S CHRISTMAS FRUIT CAKE
1 cup softened margarine
2 cups sugar
2 cups applesauce
3 lbs. raisins or candied fruit
1 cup walnuts, chopped
4 tsps. soda
1 tsp. cloves
1 tsp. allspice
1 tsp. cinnamon
1 tsp. nutmeg
4½ cups flour
3 eggs (optional)
Cream margarine and sugar. Add eggs and applesauce. Beat well. Sift together dry ingredients. Reserve ¼ cup of flour mixture. Fold dry ingredients into sugar mixture. Beat well. Sprinkle reserved flour over fruit until well coated. Fold fruit and nuts into batter. Pour batter into lined and greased angel food pan. Bake 350° for two hours. Test with toothpick. Remove from pan immediately. Store at least 4 weeks to blend flavors.
Note: For half the recipe . . Bake one hour at 350° in two 8 ½ x ½ " loaf pans. Pans should be lined and greased.
NO-BAKE FRUIT CAKE
4 cups mini marshmallows
8 cups crushed graham crackers
2 cups raisins
1 (8 oz.) pkg. dates, cut-up
1½ cups assorted dried fruit,
cut-up
1½ cups walnuts
2 tsps. cinnamon
½ tsp. nutmeg
½ tsp. cloves
In a large bowl, mix all ingredients together with hands. Add 6 tbsps. orange juice and 1 cup evaporated milk. Mix until moist. Put in 2 loaf pans or an angel food cake pan. Press down. Cover, and chill for a few days. Remove from pans. Wrap with plastic wrap. Keep refrigerated.
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CHRISTMAS SHORTBREAD COOKIES
1 cup sugar
1 cup butter, softened
1 egg
2 cups flour
1 cup finely chopped, toasted pecans
¾ cup cherry preserves
1 cup semi sweet chocolate chips
1 tsp. cinnamon
Preheat oven to 325°. Grease and flour a 9" square pan. Cream sugar, butter and egg until light and fluffy. By hand, stir in flour, 1 cup at a time, until well-blended. Stir in nuts. Shape dough into a ball. Divide into 2 pieces. Wrap 1 piece in plastic wrap, keep in refrigerator while working with other piece. Press dough into bottom of pan. Spread dough with preserves, leaving ½" for the edge. Sprinkle with chips and cinnamon. Roll out remaining dough between two sheets of wax paper. Roll to size of pan. Remove top sheet of wax paper. Invert dough on top of the filling in the pan. Press down lightly on wax paper to set the dough. Remove paper. Press edges to seal, Bake for 50-60 minutes, until golden brown. Immediately score the top crust into 16 pieces. Cool completely. Then cut through remaining layers.
HONEY PECAN COOKIES
½ cup butter or margarine
1 cup honey
1 egg, beaten
¼ cup sour milk
2 cups flour
½ tsp. baking soda
½ tsp. salt
¾ cup pecans, chopped
¾ cup raisins
¾ cup candied cherries
¾ cup dates, chopped
Cream butter and honey. Add beaten egg, sour milk, and flour sifted w/salt & soda. Add fruit and nuts. Drop on greased cookie sheet. Bake at 350° for 15 minutes.
BOURBON BALLS (Old Recipe)
3 cups crushed vanilla wafers
1-1½ cups ground black walnuts
1 cup sifted powdered sugar
2 tbsps. cocoa
3 tbsps. white corn syrup
¼-½ cup bourbon
Mix all ingredients together. Form into balls and roll in powdered sugar or cocoa. Store in cool place.
TOFFEE COOKIE
1 cup sugar
1 cup powdered sugar
1 cup butter
1 cup oil
1 tsp. almond extract
2 eggs
3½ cups flour
1 cup whole wheat flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cream of tartar
2 cups coarsely chopped almonds
6 ozs. almond brick baking chips
Some sugar
Preheat oven to 350°. Blend sugars, butter & oil until well mixed. Add extract and eggs, mix well. Blend in dry ingredients at low speed. By hand, stir in almonds and chips. Refrigerate for 30 minutes. Shape dough into balls by large tablespoonfuls. Roll in sugar. Place 5" apart on ungreased cookie sheet. With fork dipped in sugar, flatten cookies with cross pattern. Bake 12-18 minutes or until golden brown around edges. Cool 1 minute.
DIABETIC CHOCOLATE SUGAR-LESS COOKIE
1 egg
2 tbsps. melted margarine
1 envelope low cal, instant chocolate
pudding
1 cup flour
¼ tsp. baking powder
¼ tsp. salt
¼ cup low-fat milk
½ cup raisins
½ cup nuts
½ cup oats
Beat egg, add margarine and pudding. Sift dry ingredients, add alternately with oatmeal. Add remaining ingredients. Drop by tablespoonfuls on a greased cookie sheet. Bake at 375° for 10 minutes.
SOFT RAISIN COOKIES
1 box yellow cake mix
1 can raisin pie filling (or date
filling)
2 cups quick oatmeal
½ tsp. salt
1 tsp. cinnamon
2 eggs
¼ cup oil
1 cup nuts (optional)
Mix all ingredients and fold in nuts last. Drop onto greased cookie sheet. Bake 350° for 15-17 minutes. (Watch carefully . . . they brown quickly.)
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HOMEMADE TURTLES
¼ cup butter
1 cup evaporated milk
1 cup sugar
1 cup dark corn syrup
Dash of salt
1 tsp. vanilla
Approx. 1 lb. pecans
6 oz. pkg. semi sweet chocolate
pieces, grated
1-2 tsps. melted paraffin, grated
In a small saucepan, heat butter and milk until melted. In separate 2 qt. saucepan, cook sugar, syrup and salt until firm ball stage. Very slowly add the hot milk mixture, so sugar mixture does not stop boiling. Stir constantly. Cook mixture until candy is at firm ball stage again. Remove from heat, stir in vanilla. Add ½ cup chopped pecans. Arrange 3 pecans on waxed paper. Add 1 heaping teaspoon per set of nuts. Let cool until firm. Melt chocolate and paraffin. Dip pieces in chocolate mixture. Makes about 40 turtles.
BOSTON CREAM CANDY
(85 year old recipe)
3 cups sugar
1 cup corn syrup
1 cup sweet cream
Boil to soft ball stage. Remove from heat. Beat long and hard till white and smooth. Add 1 cup chopped pecans and 1 tsp. vanilla or almond flavoring. Place in buttered 8 x 8" pan. Let cool. When cold, pour 3 squares melted dark chocolate over top. Let stand for 1 week.
Tip: This can be shaped in forms for slicing
OLD FASHIONED CHOCOLATE COVERED CHERRIES
4 cups powdered sugar
3 tbsps. melted butter
3 tbsps. cream
1 tsp. vanilla
4 squares chocolate
2 tbsps. melted paraffin
2 (10 oz.) jars maraschino cherries,
well drained
Put powdered sugar in a large bowl; make a well in center. Mix butter and cream over low heat, cool to lukewarm and pour in the well. Mix well with hands until doughy. Let Cool. Tear off a piece of dough, form into balls and flatten with thumb. Place cherry in dough, wrap and seal. Set in cool place; leave overnight. Melt chocolate and paraffin together. Dip cherry balls in chocolate; set on wax paper or in buttered dish. Let set overnight.
CHEESE CAKE TARTS
Vanilla wafers
2 (8 oz.) pkgs. cream cheese
¾ cup sugar
2 eggs
1 tbsp. lemon juice
1 tsp. vanilla
1 can pie filling, your choice
Place liners (preferably tin) in muffin pans. Put one wafer in bottom of each liner. Mix all ingredients, except pie filling. Beat for 5 minutes. Pour into each cup ¾ full. Bake at 350° for 20 minutes. Cool completely. Add pie filling to each tart. Makes 2 dozen.
PINEAPPLE CREAM CANDY
1 cup sugar
½ cup light brown sugar
½ cup grated pineapple,
with juice & pulp
1 tbsp. butter
12 marshmallows
1 cup chopped walnuts
½ tsp. lemon extract
Slowly heat sugars and pineapple to soft ball stage. Remove from heat. Add butter, marshmallows, walnuts and lemon extract. Beat until creamy. Pour into buttered pan.
ALMOND BARK
2 cups sugar
2/3 cup milk
2 tbsps. white corn syrup
¼ tsp. salt
2 tbsps. butter
1 tsp. vanilla
½-1 cup almonds
Combine first 4 ingredients in saucepan, stirring over medium heat until sugar is dissolved. Cook to soft ball stage. Remove from heat. Add butter and vanilla WITHOUT stirring. Cool to lukewarm (per candy thermometer). Beat till thick and no longer glossy. Add almonds; pour into 8" dish to harden.
AUNT RUTH'S FANNY FUDGE
3 tbsps. sugar
1 can evaporated milk
3 cups sugar
½ cup white corn syrup
2 cups nutmeats
Brown sugar in heavy skillet; watch carefully. Add milk, sugar and corn syrup. Heat to soft ball stage, stirring constantly. Remove from heat. Beat until it loses its gloss. Add nuts. Pour into 9 x 13" buttered pan.
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VELVET FUDGE WITH COCOA
3 cups sugar
¼ tsp. cream of tartar
1 cup milk
2 tbsps. corn syrup
Pinch of salt
6 tbsps. cocoa
1 tsp. vanilla
2 tbsps. butter
1 cup nutmeats
Combine all ingredients, except vanilla, butter and nuts. Bring ingredients to soft ball stage, 233°. Do not stir after it boils. Remove from heat. Add vanilla and butter. Cool until lukewarm. Beat well. Just before it hardens, add nuts and pour into buttered pan.
MARSHMALLOW CREME DIVINITY
2 cups sugar
Pinch of salt
1 pint marshmallow creme
½ cup water
1 tsp. vanilla
½ cup chopped walnuts
Boil sugar, salt and water to 248°. In large glass bowl, put marshmallow creme and gradually add hot syrup mixture. Beat until stiff peaks form. Add vanilla and nuts. Drop by teaspoons on waxed paper or a buttered 8 x 8" pan. For garnish, add a maraschino cherry, some almond extract or food coloring.
YUMMY HOLIDAY APPLESAUCE NUT BREAD
1 cup sugar
1 cup applesauce
¼ cup oil
3 egg whites
3 tbsps. skim milk
2 cups sifted flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
½ cup chopped walnuts
In large bowl, combine sugar with all liquids. Add flour, soda, baking powder, salt, cinnamon and nutmeg. Combine until well blended. Stir in nuts. Spread in greased 9 x 5 x 3" loaf pan. Bake at 350° for 60-70 minutes. If using can, fill ½-¾ full. Bake 350° for 45 minutes. Makes one loaf.
CRISP OATMEAL TREASURES
(But Chewy)
¾ cup flour
½ tsp. baking soda
½ tsp. salt
½ cup brown sugar
1/3 cup granulated sugar
½ cup shortening
1 egg
1 tsp. vanilla
1½ cups oatmeal
¼ cup chopped nuts
Sift flour, soda and salt in bowl. Add sugars, shortening, egg and vanilla. Beat until smooth (about 2 minutes.) Stir in oats and nuts. If you bake now, they'll be chewy. For crispy cookies, shape dough into a roll. Wrap in wax paper. Chill several hours in refrigerator. Cut into ¼" slices. Bake on ungreased cookie sheets at 350° for 10-12 minutes. Makes 3½ dozen.
SCOTCH OAT BARS
½ cup butter or margarine
1 cup firmly packed brown sugar
2 cups quick oats
1 tsp. baking powder
1 tsp. vanilla
¼ tsp. salt
½ cup semi sweet chocolate
pieces
Preheat oven to 350°. Butter 8" square pan. In medium size pan, combine butter, sugar and stir until butter melts. Mix oats, baking powder, vanilla and salt. Pour into butter/sugar mixture. Stir until well blended. Turn into prepared pan and spread evenly. Bake 20-25 minutes until lightly browned. Remove and cool in pan. Sprinkle chocolate pieces on right away and cut into bars.
JUST LIKE JUMER'S CINNAMON ROLLS
Recipe can be cut in half.
3 lbs. Bisquick + 1 cup (11 cups)
2 pkgs. dry yeast, softened in
½ cup warm water
2 cups water
Dough should be soft, but not sticky. Mix all ingredients together. Take half of dough and roll to ½" thickness. Cover with 1 lb. butter and sprinkle with sugar/cinnamon mixture. Roll up and stretch into log shape. Cut into 1-1½" slices. Put in greased pan, bake 12-15 minutes at 375°. Remove from oven and brush with ¾ lb. melted butter and cover with mixture of 3 cups sugar and 6 tbsps. cinnamon. Repeat with second half of dough. Makes 150.
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CHEESY ARTICHOKE HEART APPETIZERS
2 (8 oz.) cans crescent rolls
¾ cup shredded mozzarella
(3 ozs,)
1 (3 oz.) can parmesan cheese (¾
cup)
½ cup salad dressing
1 (12 oz.) can artichoke hearts,
drained and finely chopped
4 oz. can chopped green chilis,
drained
Unroll dough into rectangles. Press onto the bottom and sides of a 15 x 10 x 1" jelly roll pan, to form crust. Bake at 375° for 10 minutes. Combine remaining ingredients. Mix well. Spread over crust. Bake at 375° for 15 minutes. Cheese should be melted. Let stand for at least 5 minutes. Garnish with pepper strips.
SAVORY MUSHROOMS
2 lbs. fresh mushrooms
1 (8 oz,) bottle Italian salad
dressing
¼ cup sour cream
3 oz. pkg. cream cheese, softened
1 oz. Blue cheese, crumbled
1 tbsp. chopped green onions
2 tbsps. chili sauce
1 tbsp. lemon juice
½ tsp. Wor. sauce
4¼ oz. can shrimp, rinsed,
drained well, chopped finely
Clean mushrooms, cutting off stems. Pour dressing over caps, cover and marinate overnight, stirring occasionally. Combine remaining ingredients, refrigerate. Drain mushrooms on paper towels. Fill each mushroom with cheese mixture. Garnish with parsley. Can be refrigerated up to a couple hours.
MILD TURKEY SAUSAGE
3 lbs. ground turkey
1 tsp. ground cloves
1 tsp. allspice
½ tsp. cayenne pepper
3 tbsps. sage, browned
1 tbsp. granulated garlic or (3
cloves, chopped)
1 tsp. ground black pepper
1 tsp. peppercorns
1 med. onion, chopped fine
½ tsp. salt
2 chopped jalapeno peppers (remove
seeds)
Mix all spices with turkey thoroughly. Add ¼ cup salad oil and ½ cup water. Mix well. Let stand several hours in refrigerator. Form into patties and fry or bake.
Note: for a little spicier sausage, use some of the jalapeno seeds.
QUICHE APPETIZER
2 pkgs. crescent rolls
¾ lb. Muenster cheese, grated
¾ lb. chopped ham, cut in
small pieces
3 eggs, beaten
3 heaping tbsps. parmesan cheese
Put 1 pkg. rolls in bottom of 9 x 13" pan. Combine the remaining ingredients and spread over roll layer. Put the second pkg. of rolls on top. Seal well. Bake at 350° for 40 minutes or until golden brown. Cut in small bite size pieces.
STUFFED MUSHROOMS PARMESANA
1 lb. mushrooms
1 med. onion, finely minced
½ lb. pork sausage
¼ cup green peppers, finely
chopped
1 clove garlic, minced fine
½ cup butter crackers, finely
crushed
3 tbsps. grated parmesan
1 tbsp. parsley, finely minced
½ tsp. seasoned salt
¼ tsp. crushed oregano
1/8 tsp. seasoned pepper
1/3 cup chicken broth
Remove stems from mushrooms. Place caps, rounded side down, in a single layer in a shallow baking pan. Chop stems. Sauté pork in skillet until cooked through. Reserve sausage drippings and cook stems and rest of veggies until tender, not brown. Add crumbs, cheese, parsley, seasoned salt, oregano and pepper. Mix well, stir in pork and broth. Spoon stuffing into mushroom caps, rounding until all is used. Bake uncovered at 325° for 30 minutes or until cooked through. Can be refrigerated until baked.
TORTILLA PINWHEELS
(8 ozs.) sour cream
1 (8 oz.) pkg. cream cheese, softened
1 (4 oz.) can diced green chilis,
drained
1 (4 oz.) can black olives, chopped,
well drained
1 cup grated cheddar cheese
½ cup green onions, chopped
Some garlic powder
¼-½ tsp. seasoned
salt
5 (10 in.) flour tortillas
Salsa for dipping
Thoroughly mix everything but tortillas and salsa. Divide filling, spread evenly over tortillas. Gently roll tortillas like a jelly roll. Cover tight with plastic wrap. Twist ends. Refrigerate several hours. Unwrap. Cut in slices ½-¾" thickness. Discard ends. Lay flat on serving tray. Garnish with parsley. Serve with salsa.
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PRESSED DUCK
3-4 lb. domestic duckling
1 tbsp. 5 spice powder (Oriental
Mkt.)
1 tsp. salt
1 cup water chestnut powder
Thaw & put duck in large kettle or Dutch oven. Add enough water to cover. Add 5 spice and salt. Simmer covered until tender (1-1¼ hrs.) Remove meat from bones, discard skin. Pour chestnut powder into an 8" cake pan. Press meat into powder. Put meat and powder in kettle, cover and steam until gelatinized, about 30 minutes. (Place jar lid with water in bottom of kettle.) Remove from steamer; let cool. Cover and chill.
Preheat oil in deep fat fryer to 375°. Slice duck in bite size chunks. Fry quickly. When done, dry on paper towels. Serve with plum sauce.
PLUM SAUCE
1 cup plum preserves
½ cup water
2 tbsps. ketchup
2 tbsps. cider vinegar
1 tsp. cornstarch (dissolved in
water)
Combine first 4 ingredients. Bring to a boil. Add cornstarch to water mixture, stirring constantly. Return to a boil, until clear. Remove from heat and serve warm.
VENISON JERKY
2¼ taps. tenderizing salt
2¼ tsps. pickling salt
1½ tsps. garlic powder
1½ tsps. pepper
1½ lbs. boneless venison
In small bowl combine seasonings, mix well and set aside. Slice venison with grain in 1/8" strips. Arrange in single layer on cutting board. Sprinkle each strip evenly. Pound meat lightly with mallet. Turn strips over, sprinkle and pound again. Arrange meat on smoker racks. Cold smoke until dry, but not brittle, for 5 or more hours. Rearrange racks periodically, adding more wood chips as necessary. Refrigerate for storage.
For oven: Prepare the same as smoked venison. Heat to 150°. Place in single layer on cooling racks. Cook until dry, not brittle, 4-5 hours, rearrange racks once. (Use oven thermometer),
Correction: Pumpkin Cheesecake from November/December 1988 Bulletin. This information can be found on page 8 of this Bulletin.
RYE BREAD TOPPING
2 cans ripe olives, diced finely
1 lb. grated mild cheddar cheese
½ cup salad oil
1 tsp. oregano
Some finely diced onions
Salt & pepper to taste
Garlic to taste
Combine all ingredients and mix well. Spread on cocktail rye bread. Bake at 350° for 5 minutes.
COLWELL CRANBERRY SALAD
3 pkgs. cherry gelatin
3 cups hot water
1 cup sugar
2 cups ground cranberries
1 (6 oz.) can frozen orange juice,
undiluted
1 cup crushed pineapple, with juice
½ cup chopped celery
1 cup chopped apple
Dissolve gelatin and sugar in hot water. When it starts to thicken, add remaining ingredients. Chill.
SALMON TERIYAKI
½ cup soy sauce
1/3 cup mirin (sweet sake) or sherry
¼ cup sugar
4 small salmon steaks (about 1
pound total weight)
Prepare marinade by combining soy sauce, mirin or sherry and sugar. Marinate salmon steaks for 30 minutes, remove from marinade and place in a preheated broiler. Warm marinade sauce and use to baste fish as it broils. Broil steaks on one side for about 10 minutes, basting twice. When browned, remove from broiler, sprinkle with marinade and serve.
Losing Only to Gain
One out of every three American adults is currently dieting "with good intentions. " Frequently, people try to lose weight by drastically reducing food intake, only to regain the lost weight much more rapidly when they stop dieting. Such yoyo dieting makes it harder to lose and maintain a desired weight. Current research indicates that repeated crash dieting triggers the body's protective mechanisms, making it burn calories more sparingly. As a result, with each new attempt to diet, weight comes off more slowly. Poor diet regimens can also mean swapping muscle for fat. When calorie intake is excessively low muscle and organ tissue and large amounts of fluid are lost. After a crash diet is over, that weight returns primarily as fat.
Page 7 Top of Page
"GOOD FOR YOU" From St. Luke's Hospital ...
LONDON BROIL OUR WAY
1½ lbs. flank steak
¾ cup low calorie Italian
dressing
2 tbsps. soy sauce
1/8 tsp. onion powder
1/8 tsp. lemon pepper
½ tsp. dried thyme
½ tsp. salt
Score steak diagonally on both sides. Combine Italian dressing, soy sauce, onion powder, lemon pepper, and thyme. Pour over steak. Cover and let stand at room temperature 2-3 hours, turning steak frequently. Drain marinade from meat. Place meat on broiler rack. Broil 3 inches from heat for 4 minutes on each side. Season lightly with salt. Slice on the diagonal in very thin slices before serving.
Yield: 6 servings, each containing 183 Cal, 26 Prot, 7.5 Fat, 1 Carb, 2.4 Sat, 2.2 Mono, 1.0 Poly, 78 Chol, 934 Na. Exchanges: 1 serving = 3 meats. Recommended for. The Living Heart, Low Calorie; Diabetic; Types l, lla, llb, lll, IV and V Diets.
BAKED CUSTARD
1½ cups skim milk
1/3 cup sugar
¼ tsp. salt
2 tbsps. tub margarine
Egg substitute equivalent to 4
eggs
1 tsp. vanilla extract
Nutmeg
Preheat oven to 350°. Scald milk and remove from heat. Add sugar, salt, and margarine, stirring until margarine is melted. Beat egg substitute in separate bowl for 5 minutes. Add milk mixture and vanilla slowly to beaten egg substitute, stirring constantly. Pour into custard cups and sprinkle with nutmeg. Place cups in a pan of hot water and bake for 35-40 minutes or until knife inserted in center comes out clean.
Yield., 6 servings, each containing 141 Cal., 6 Prot., 6.4 Fat, 15 Carb., 1.2 Sat., 2.0 Mono, 3.0 Poly, 1 Chol, 242 Na.
REMINDER
Just a reminder that Open Line
can now be heard from 1-2:00 p.m., Monday through Friday and on Saturdays
starting at 10:00 a.m.
CHICKEN BREASTS VERONIQUE
4 whole chicken breasts
1 cup cracker crumbs
½ tsp. salt
¼ tsp. freshly ground black
pepper
½ tsp. dried tarragon
Pinch of nutmeg
3 tbsps. margarine**
¼ cup chopped onion
½ cup chicken broth
½ cup dry white wine or
vermouth
2 cups sliced fresh mushrooms
2 tbsps. margarine
2 cups seedless or seeded green
grapes
Remove the skin from the chicken
breasts and cut them in half. Combine cracker crumbs, salt, pepper, tarragon
and nutmeg. Coat chicken in this mixture. Melt margarine in a skillet,
preferably one with a non stick surface. Brown chicken on both sides. Remove
chicken and place in a single layer in a shallow baking pan. Preheat oven
to 375°. Add the onions to the margarine remaining in the skillet,
and sauté until transparent. Drain off any excess oil. Pour in the
broth and wine; bring to a boil. Pour around the chicken.*** Bake uncovered,
for 30 minutes. While chicken is baking, melt 2 tbsps. margarine in a skillet.
Sauté mushrooms until tender. Arrange mushrooms and grapes around
chicken. Bake 8-10 minutes longer or until chicken is tender.
Yield: 8 servings, approximately
322 calories per serving.
*You may have difficulty finding
packaged cracker crumbs that are low in fat Matzo (matzoh) meal, available
in the Kosher section of some supermarkets, can be substituted for the
cracker crumbs. Another option is to purchase crackers low in saturated
fats and pulverize them yourself.
**The amount of margarine can be
reduced here by using skillets with non stick surfaces. ***The recipe can
be prepared ahead of time, up to this point. Cover and refrigerate. Bring
to room temperature and finish off just prior to serving.
Page 8 Top of Page
POPCORN SNACK
8 qts. popped Corn
8 ozs. pretzel sticks
1 cup mixed salted nuts
4 oz. can shoestring potatoes
½ cup butter or margarine
½ onion salt or powder
½ tsp. garlic salt or powder
4 dash WOR
1 tsp. dill weed
Melt butter, spices and WOR. Pour over first four ingredients. Stir. Bake at 350° for 20 minutes. Stir every 5 minutes.
PEANUT BUTTER POPCORN
3 qts. popcorn
1½ cups whole almonds
1 cup sugar
½ cup honey
½ cup light corn syrup
1 cup peanut butter
1 tsp. vanilla
Butter sides of a 1½ qt. saucepan. Add sugar, honey and syrup. Boil, stirring constantly for 2 minutes. Remove from heat. Stir in peanut butter, vanilla and nuts. Pour over popcorn, stir well. Let cool.
Welcome to 1989 and WMT's "The Best of the Open Line" Bulletin. For many of you this is your first issue and we welcome you to our Open Line family of listeners and subscribers.
You'll find a wonderful selection of recipes from this past holiday season. Also, some new recipes in the "Good For You" from St. Luke's section.
Unfortunately every now and then we run into a questionable recipe. We want to thank the Linn County Iowa State Extension Service for their concern and informative advice on the Pumpkin Cheesecake recipe that appeared in the November/December 1988 Bulletin.
Three questions came to mind about leaving the cheesecake in the oven over night . . the number of hours that constitute over night, bacteria growing and the cream cheese souring. The reason for leaving it in the oven is so the cheesecake cools slowly and has a nice texture and isn't watery. Cooling in the oven for two hours should have the same effect. Then refrigerate the cheesecake.
We recommend that you make this notation next to the recipe for preparation safety. Thank you. If you were a subscriber in 1988, you'll be glad to know the index for last year's Bulletins are now available. To receive your copy, just send us a self addressed envelope and $1.00 for postage and handling to Open Line Index, WMT Radio, PO Box 2147, Cedar Rapids, Iowa 52406.
S.K.R.
WMT RADIO
PO, BOX 2147
CEDAR RAPIDS, IOWA 52406
365-0600 1-800-332~5401
THE WMT OPEN LINE
Six issues per year published bi-monthly
by the WMT
Stations, Inc., P.O. Box 2147,
Cedar Rapids, IA 52406
Subscription Rate: $4.00 per year
Sharon Reeves, Open Line Co-Host
and Editor
Gary Edwards, Open Line Host
