Page 1 Top of Page
HAPPY NEW YEAR!
It's remarkable to note the changes
in food preparation during the 80's. The demands on our time and diet have
been the major causes, the nifty new appliances, convenience products,
and label reading are the results. The Open Line has tried to stay current
with the trends, but not lose sight of where we've been. We need the new,
we cherish much of the old. We'll keep our ears and eyes open to you, and
hope you keep us company on the radio.
Imagine the aroma that'll fill your house when baking this, and it tastes just as good!
GARY EDWARDS' PUMPKIN BREAD
3 cups sugar
3 1/3 cups flour
2 tsps. soda
1½ tsps. salt
3 tsps. cinnamon
3 tsps. nutmeg
1 cup oil
4 eggs
2/3 cup water
2 cups pumpkin (1 lb. can)
Sift together dry ingredients. Cream oil, eggs. water & pumpkin. Stir in dry ingredients. Add spices. Mix till smooth. Place in greased & floured loaf pans. Bake at 350° for 1 hour. Cool on racks for 15 minutes. Remove from pans. Makes 3 leaves.
"The most requested recipe this winter.
COTTAGE CHEESE BREAKFAST ROLLS
1 stick margarine, softened
12 oz. carton cottage cheese
Stir together and add 2 cups flour. Blend. Refrigerate overnight. Divide into two halves. Roll into two circles. Cut into 10 pie shaped pieces per circle. Roll up each piece, beginning with wide end, into crescent shape. Place on greased cookie sheet. Bake at 350° for 20 minutes
Frosting:
3 ozs. cream cheese, softened
¼ cup butter
2 cups powdered sugar
Blend ingredients. Frost while warm.
"I can't remember when we didn't have these around my house. Mom consented to share this with you. since you are family!
MOM'S CHOCOBARS
1 pkg. light caramels
1/3 cup evaporated milk
1 pkg. Pillsbury German Chocolate
cake mix
¾ cup butter, melted
1/3 cup evaporated milk
1 cup chopped nuts
1 cup semi sweet chocolate pieces.
Melt caramels and 1/3 cup evaporated milk in double boiler. Grease and flour 13 by 9" pan. In a large bowl, mix dry cake mix, butter 1/3 cup evaporated milk. Stir by hand until dough holds together. Press half of dough in pan. Bake at 350° for 6 minutes. Sprinkle chocolate pieces and nuts over baked part. Spread caramel mixture over nuts. Crumble reserved dough over caramel mixture. Bake for 15-18 minutes. Cool. Cut into bars.
CARAWAY PUFFS
(Cottage Cheese Biscuits)
2 pkgs. dry yeast
½ cup warm water
2 tbsps. caraway seed
2 cups small curd cottage cheese
¼ cup sugar
2 tsps. salt
½ tsp. baking soda
2 eggs
4 cups unsifted flour
Dissolve yeast in warm water. Heat cottage cheese on low until warm. Stir seed, sugar, salt, and soda into cheese. Grease a large mixing bowl. Slightly beat eggs with wire whip. Add cheese and mixtures to eggs. Beat in flour with wooden spoon. Beat until well mixed. Cover bowl, let dough rise until doubled, in a very warm place. Heavily grease muffin tins. Stir dough down with spoon. Spoon 1 rounded tablespoon into each cup. Cover and let double in size. Bake at 375° for 15-20 minutes, until browned. Brush with butter. Remove from tins. Can be frozen. Reheat in tins. Makes 2 dozen. NOTE: To make Dilly Bread: follow Caraway Puff directions. substituting dill weed for caraway seed. Bake in greased 1½ qt. casserole.
Page 2 Top of Page
GREEN BEAN WATER CHESTNUT CASSEROLE
2 pkgs. frozen French style green
beans
½ lb. fresh mushrooms, sliced
½ cup chopped celery
½ stick butter or margarine
1 tbsp. flour
1 tsp. seasoned salt
1/8 tsp. seasoned pepper
1 can cream of celery soup
1 cup milk
1 can water chestnuts, drained
and sliced
2 tbsps. pimento
1 cup shredded cheddar
1 can French fried onions
Cook beans per label directions. Drain. Cook celery in butter until tender. Add mushrooms. Cook 5-10 minutes more. Add flour, salt, pepper, soup, and milk. Cook, stirring constantly, until thickened. Put ½ of the beans in 1½ quart casserole. Top with ½ of water chestnuts, pimento, cheese and sauce. Add rest of beans and then rest of mixture. Bake at 325° for 45 minutes. Sprinkle on onions and bake another 5 minutes.
VEGETABLE MEDLEY
1 tbsp. cornstarch
½ tsp. salt
1/8 tsp. pepper
¾ cup milk
2 tbsps. margarine
3 tbsps. snipped fresh dill, or
1 tsp. dried dill
2 tbsps. lemon juice
1 tbsp. chopped parsley
6 cups cut up fresh vegetables,
cooked to tender crisp
¾ cup parmesan crumb topping
(below)
Preheat oven to 350°. In small saucepan, combine first 3 ingredients. Heat and gradually stir in milk. Add margarine, stir constantly, bring to a boil over medium heat. Remove from heat, add the next 3 ingredients. Keep stirring. Toss with vegetables. Put in 1½ qt. baking dish. In small bowl make topping:
½ cup soft bread crumbs
¼ cup grated parmesan
2 tbsps. chopped parsley
2 tbsps. melted margarine
Combine ingredients. Sprinkle over vegetables. Bake for 20 minutes, or until bubbly and lightly browned.
MARINATED VENISON ROAST
3-4 lbs. meat
1 cup flat beer
1 cup chopped tomatoes
¼ tsp. basil
¼ tsp. oregano
¼ tsp. tarragon
2 tsps. flour
1 cup sour cream
1 tsp. paprika
1 tbsp. chopped, fresh parsley
Put beer, tomatoes, basil, oregano, and tarragon in sauce pan; heat to boiling. Reduce heat, cover, simmer 10 minutes. Let cool thoroughly. Place roast in dish to marinate. Cover with sauce. Refrigerate at least 24 hours. Turn occasionally to baste. Remove from sauce, pat dry with paper towels. Place in roasting pan, put in preheated 450° oven for 20 minutes. Heat marinade sprinkle with flour, stir to thicken. Add sour cream and paprika. Mix well. Remove roast at 20 minutes, reduce heat to 350°. Pour hot marinade over roast. Return to oven for 40-60 minutes. Sprinkle with parsley when served.
"This has raised eyebrows, but it's certainly pleased plenty. Bon Appetite!"
MOLDED ASPARAGUS SALAD
1 can cream of asparagus soup
1 (3 oz.) pkg. lime gelatin
1 (8 oz.) pkg. cream cheese
½ cup cold water
½ cup mayonnaise
¾ cup celery, chopped
½ cup green pepper, chopped
½ cup pecans, chopped
1 tbsp. grated onion
Bring soup to a boil. Remove from heat. Add gelatin. Dissolve. Add cream cheese; mix until melted. Add water and mayonnaise. Beat until blended. Stir in remaining ingredients. Turn into mold. Chill until firm.
WHITE CHOCOLATE MOUSSE
6 ozs. white chocolate
¼ cup half and half
2 tbsps. unsalted butter, cut in
pieces
2 egg whites
1 cup whipping cream, whipped
Heat chocolate and half and half in top of double boiler until melted. Remove from heat. Whisk butter until well blended. Cool slightly. While cooling, beat egg whites until stiff, but not dry. Fold chocolate mixture into egg whites. Fold in whipped cream. Spoon into serving glasses. Chill several hours. Serves 6-8.
Page 3 Top of Page
"GOOD FOR YOU" from St. Luke's Hospital ...
GINGERBREAD PEOPLE
¼ cup margarine, softened
½ cup firmly packed brown
sugar
2 cups + 2 tbsps. all purpose flour
2 tsps. ground cinnamon
1½ tsps. ginger
¾ tsp. baking soda
½ tsp. ground cloves
4-8 tbsps. ice water
vegetable spray
½ cup sifted powdered sugar
1½-2 tsps. water
Cream margarine, add brown sugar, beating at medium speed until light and fluffy. Combine flour, cinnamon, ginger, soda, and cloves. Gradually add flour mixture to creamed mixture, beating until it is like coarse meal. Sprinkle ice water, 1 tbsp. at a time over surface. Toss with a fork until moistened. Gently press into ball. Wrap in heavy duty plastic wrap. Freeze 30 minutes. Roll out to 1/8" thickness on lightly floured surface. Cut with 3" gingerbread people cutter. Place on sprayed baking sheet. Bake at 375° for 7-10 minutes. Cool on wire racks. Combine powdered sugar and water. Use as frosting. Decorate with raisins. Yields 50 cookies. 44 calories each.
TURKEY CANTONESE
½ cup chicken or turkey broth
1 clove grated garlic
½ cup pineapple juice
1 lb. turkey breast, sliced in
Julienne strips
2 onions, halved and sliced
2 chopped green bell peppers
2 chopped red bell peppers
4 tbsps. soy sauce
Pinch of fennel seed
Combine broth, garlic, and pineapple juice. In Wok or large frying pan, bring to a boil, continue boiling 10-15 minutes, to reduce liquid. Place turkey in Wok, stir fry about 10 minutes. Add sliced onions, peppers, soy sauce, and fennel seed. Stir and cook an additional 4 minutes. Makes 5 servings/160 calories.
HOMEMADE EGG BEATERS
6 egg whites
¼ cup non fat dry milk
1 tbsp. oil
some yellow food coloring
Combine and blend well. Store in refrigerator for up to one week. ¼ cup = 1 whole egg.
EGG BEATER NOODLES
½ cup egg beaters
¼ cup dry non fat milk
½ tsp. salt
½ tsp. baking powder
flour to make stiff dough
Mix egg beaters and milk. Combine salt and baking powder. Combine ingredients and add flour to make dough. Roll out dough thin. Cut into noodles. Let dry.
OVEN BBQ RIBS
4 lbs. spareribs
1 cup sliced onion
1 cup ketchup
1 cup water
2 tsps. salt
2 tbsps. Worcestershire sauce
¼ cup vinegar
¼ cup brown sugar
2 tsps. dried mustard
1 tsp. paprika
Cut ribs into serving pieces. Brown in pan. Combine remaining ingredients. Pour over ribs. Cover pan. Bake at 350° for 1¾ hours. Spoon sauce over ribs occasionally while baking. Bake uncovered an additional 15 minutes.
"Thanks to Beth Kraeger from the Iowa Egg Council for this snack idea."
FESTIVE TACO DIP
8 eggs
½-1/3 cup salsa
½-1/3 cup shredded cheddar
cheese
Scramble eggs over low heat until soft set. Fold in salsa and cheese until cheese melts.
Top with:
1½ cups shredded lettuce
¼ cup onion. chopped
¼ cup green pepper, chopped
1 small tomato, chopped
Serve with tortilla chips. Top with extra salsa and sour cream if desired.
Page 4 Top of Page
BOHEMIAN KOLACHES
6½ cups flour
1 cup lard
2/3 cup sugar
1½ tsps. salt
2 pkgs. dry yeast
1 tsp. sugar
2 eggs
Pour 1 cup scalded milk over lard, sugar, and salt. Stir until melted. Add 1 cup cold water to make lukewarm. Dissolve yeast in ½ cup lukewarm water. Add 1 tsp. sugar. Let dough raise. Beat eggs: add to the scalded milk mixture. Add flour, mix with wooden spoon. Let raise once to double. Shape into walnut size servings. Add your filling. Bake at 450° for 8-10 minutes. Makes 6 dozen.
ISHKA
(Crumbly topping for kolaches and
breads)
1½ cups flour
1 cup sugar
¼ cup butter
Combine and mix ingredients with pastry blender until crumbly. Add to filling just before baking. (Could also be added to the bottom of a runny filling).
BUTTERSCOTCH BREAKFAST ROLLS
2 doz. frozen dinner rolls
1 pkg. regular butterscotch pudding
¼ cup melted butter
½ cup chopped nuts
½ cup brown sugar
Grease and flour angelfood cake pan. Arrange frozen rolls in bottom of pan. Sprinkle with dry pudding mix. Sprinkle on nuts. Mix butter and brown sugar. Sprinkle on top. Store in cold oven overnight. Bake at 350° for 35 minutes. Let stand in pan 2 minutes. Turn out on rack to cool.
PECAN PUMPKIN PIE
9" unbaked pie shell
3 eggs, slightly beaten
1 cup sugar
½ cup dark corn syrup
1 cup canned pumpkin
1 tsp. vanilla
Preheat oven to 375°. Mix all ingredients. Stir in 1 cup pecan halves. Pour into pie shell. Bake 55-60 minutes. Test with knife.
YULE CAKE
(For those who don't like fruit
cake)
1½ cups whole Brazil nuts
1½ cups English walnuts,
halved
1 (7½ oz.) bag dates
3 slices candied pineapple, cut
up
1 cup drained maraschino cherries
½ cup whole green candied
cherries
½ cup golden raisins
¾ cup flour
¾ cup sugar
½ tsp. baking powder
½ tsp. salt
3 eggs
1 tsp. vanilla
Grease a 9½x5½" loaf pan or two 7 x 3½" pans lined with waxed paper and greased again. Place first seven ingredients in mixing bowl and leave nuts & fruit whole (except for pineapple). Sift dry ingredients over nuts & fruit. Mix till well coated. Beat eggs and vanilla till light. Stir in the nut mixture till well blended. Batter will be stiff. Spoon evenly into prepared pans. Bake at 300° for 1 hour & 45 minutes for large pan, and 1 hour & 15 minutes for smaller pans. Cool on rack 15 minutes. Remove from pan, remove waxed paper, and wrap to store. Store in refrigerator, slice when cooled to avoid crumbling.
SODA POP SHOW OFF
1 pkg. white cake mix
1½ cups strawberry pop
2 egg whites & 1 egg (or 3
whole eggs)
Blend cake mix, pop, and eggs till moistened. Beat per package directions. To darken, add food coloring to desired color. Pour into greased & floured 9 x 13" pan. Bake at 350° for 25-30 minutes or till done.
To frost: Tint your frosting with 5 drops red food coloring to desired color Other pop flavors can be substituted.
OATMEAL PIE
1 cup sugar
¼ cup butter or margarine
2 eggs
Dash of salt
½ tsp. vanilla
½ cup milk
¾ cup dark corn syrup
¾ cup quick oatmeal
½ cup coconut
8" or 9" pie shell
Cream sugar and butter. Add eggs, pinch of salt, and vanilla. Add milk. syrup, coconut, and oatmeal. Pour into shell. Bake at 350° for 45 minutes.
Page 5 Top of Page
ENGLISH TOFFEE CANDY
1 lb. sugar (2 cups)
1 lb. butter
12 oz. pkg. semi sweet chocolate
chips
1¼ cups finely chopped walnuts
Combine butter and sugar in heavy pan. Stir with wire whisk over medium heat till candy reaches 310° on candy thermometer. Remove from heat, add ½ cup walnuts. Pour into greased pan. Allow to cool. When cooled, melt chocolate chips. Spread half of chips over candy. Sprinkle on remaining nuts. Spread rest of chocolate chips on top. Let cool to set.
TIP: Mixture may be greasy before adding chocolate, just blot dry with paper towel, then continue.
NEVER FAIL MICROWAVE FUDGE
3 cups sugar
¾ cup melted margarine
2/3 cup evaporated milk (5 oz.
can)
1 tsp. vanilla
12 oz. pkg. real chocolate chips
7 oz. jar marshmallow cream
½ cup chopped pecans
Mix sugar, margarine, milk and melt together for 8 minutes, stirring every 2 minutes. Remove from heat: add vanilla and chocolate chips. Stir till melted. Add marshmallow cream and nuts. Pour into prepared 9x13" pan.
CHEESE BALL
2 (8 oz.) pkgs. Nuefchatel cream
cheese
1 (8½ oz.) can crushed pineapple,
drained
¼ cup chopped green pepper
2 tbsps. chopped, sweet onion
1 tbsp. Beau Monde seasoning
1 cup chopped nuts
Mix all ingredients except nuts. Divide into 2 balls. Chill about 30 minutes. Roll in nuts.
"One of our over the road listeners is a trucker from Idaho Falls. Bob called this in from his home before Christmas."
BOB'S HOT AND SWEET MUSTARD
1 cup white wine vinegar
1 cup dry mustard
2/3 cup tightly packed brown sugar
Dash of salt
Combine ingredients and blend well. Put in double boiler. Heat, stirring constantly, until thick. Let cool.
AMARETTO
3 cups sugar
2 cups water
1 lemon rind
2 tsps. vanilla
1 tsp. chocolate extract
2 tbsps. almond extract
3 ozs. brandy
3 cups vodka
Place sugar, water, and lemon rind in pan. Bring to a boil. Cover; let simmer 30 minutes. Remove from heat. Discard rind. Add flavorings, brandy, and vodka. Stir well. Cool. Keep stored in dark place.
HOMEMADE PEACH SCHNAPPS
5½ cups distilled water
2 cups sugar
Bring to a full boil. Coal to room temperature. (Liquid should be clear). Add 1 pt. Everclear and 1 oz. flavoring. Stir. Keep stored in sealed container
PEACH FUZZ
6 ozs. frozen lemonade
6 ozs. vodka
1 peach, unpeeled, washed and pitted
Put in blender. Fill remainder with crushed ice. Blend until fuzzy. Serve in stemmed glasses.
WEDDING PUNCH
1 bottle champagne
½ cup apricot or peach brandy
1 bottle ginger ale or 7-Up
a frozen fruit ring
some fruit slices
some maraschino cherry juice
Combine and serve with ice ring in punch bowl.
IOWA STATE EXTENSION
SIMMERING POTPOURRI
6 qt. kettle
32 ozs. apple juice
46 ozs. pineapple juice
2 cups water
2 sticks cinnamon
1 tbsp. whole cloves
1 tbsp. whole allspice
1 tsp. ground ginger
Simmer on stove. Can be stored in sealed container in refrigerator or freezer.
Page 6 Top of Page
PEPPERMINT BALL COOKIES
½ cup butter (not margarine)
¾ cup powdered sugar
1 egg
½ tsp. vanilla
½ tsp. peppermint extract
1½ cups flour
2 tsps. baking powder
½ tsp. salt
¼ cup peppermint stick candy,
crushed
some sugar
Cream butter. gradually add sugar. Beat until light and fluffy. Beat in egg. Blend in vanilla and peppermint extracts. Combine flour, baking powder, and salt. Add to creamed mixture. Fold in candy. Shape to form ¾" balls. Roll in sugar. Place on cookie sheet. Bake at 350° for 10-12 minutes. Remove. Let cool. Make a frosting: 1 cup powdered sugar and 2 tbsps. milk. Frost when cool. Top with additional crushed peppermint candy crumbs.
SNOWBALL COOKIES
Filling:
1 cup (6 ozs.) peanut butter morsels
½ cup (3 ozs.) chocolate
morsels
¼ cup sifted confectioners
sugar
¼ cup finely chopped salted
cocktail peanuts
Melt both morsels over hot, but not boiling water. Stir until smooth. Remove from heat. Add sugar and peanuts. Mix well. Chill until firm enough to shape. Roll into ¾" balls. Set aside.
Cookie:
3 cups all purpose flour
1¼ cups butter, softened
1 tbsp. vanilla extract
some confectioners sugar
Preheat oven to 400°. In bowl, combine flour, butter and vanilla. Knead until well blended. Shape into one 11" log. Cut into 1" slices. Shape each dough slice around filling ball. Roll into a ball. Place on ungreased cookie sheet. Bake for 10 minutes. Cool and roll in sugar. Makes 44 cookies.
CUT-OUT SUGAR COOKIES
Sift:
6 cups flour
1 tsp. baking powder
½ tsp. salt
In bowl, cream:
1 cup butter
2 cups sugar
1 large egg
2 tsps. vanilla
Measure 2/3 cup milk. Alternate dry ingredients and milk into creamed mixture. Chill 1 hour Roil to 3/8" thickness. Cut into shapes. Bake at 350° for 10-12 minutes. Watch bottoms, should be light brown. Cool. Frost if desired.
OLD-FASHIONED RAISIN BAR COOKIE
1 cup seedless raisins
1 cup water
½ cup shortening or oil
1 cup sugar
1 slightly beaten egg
1¾ cups sifted flour
¼ tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
½ tsp. cloves
½ cup chopped walnuts
Combine raisins and water: bring to a boil. Remove from heat. Stir in shortening. Cool to lukewarm. Stir in sugar and egg. Sift dry ingredients. Beat into raisin mixture. Stir in nuts. Pour into greased 9 x 13 x 2" pan. Bake at 375° for 20 minutes, or until done. When cooled, cut into bars. Dust with powdered sugar. Makes 2 dozen.
GREEN WREATH COOKIES
Melt 30 marshmallows in ½ cup margarine. Add 1 tsp. vanilla, 2 tsps. green food coloring. Add 3½ cups cornflakes. Drop on greased cookie sheet by heaping teaspoonful. Put a red hot in the middle.
WISHING COOKIE
3¼ cups all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
¾ tsp. ginger
¼ tsp. nutmeg
1 cup margarine
1½ cups sugar
1 egg
2 tbsps. molasses
1 tbsp. water
½ tsp. finely shredded orange
or lemon peel
Stir together flour soda, and spices in large mixer bowl. Beat margarine until softened. Add sugar beat until fluffy. Add egg, molasses, water and peel. Beat well. Gradually add flour mixture, beating until well mixed. Cover and Chill for 2 hours, or until easy to handle. On floured surface, roll out dough to 1/8" thickness. Cut with cutters. Place on ungreased cookie sheet. Bake at 375° for about 8 minutes. Remove and cool. Decorate in piping fashion.
Lace Icing: Stir together 2 cups sifted powdered sugar ½ tsp. vanilla and small amount of milk ... thick enough to make it a piping frosting.
Page 7 Top of Page
DATE PINWHEEL COOKIES
1 cup brown sugar
1 cup sugar
1 cup butter
3 eggs
4 cups flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. vanilla
Mix all ingredients in order. Divide into 2 parts. Cook and cool 1 lb. dates, ½ cup sugar, and ½ cup water. Boil until thick. Nuts are optional. Let cool. Roll dough to ½ inch thickness. Spread date mixture on dough. Roll up like a jellyroll. Freeze until firm. Slice to bake. Bake at 350° for 10-15 minutes.
"Here's a cookie I borrowed from my mom's file. They're best when right out of the oven!"
DROP-DATE FILLED COOKIES
1 cup shortening
2 cups packed brown sugar
2 eggs
½ cup water or sour milk
1 tsp. vanilla
3½ cups sifted flour
1 tsp. salt
1 tsp. soda
1/8 tsp. cinnamon
Filling:
1 lb. dates
½ cup water
Boil until mushy. May need more water.
Mix cookie ingredients, then drop ½ tsp. dough on greased cookie sheet. Place ½ tsp. filling on each. Then 2 tsps. dough on top of filling. Bake at 350° until brown.
WASHBOARDS (Coconut)
Mix thoroughly:
1 cup soft shortening
2 cups brown sugar
2 eggs
Stir in:
¼ cup water
1 tsp. vanilla
Sift together and stir in:
4 cups flour
1½ tsps. baking powder
½ tsp. soda
¼ tsp. salt
Mix in: 1 cup moist, shredded, or flaked coconut
Chill dough 2 hours. Roll into 2" oblong shapes. Place 2" apart on ungreased baking sheet. Flatten slightly. Press each cookie lengthwise with fork tines, dipped in flour. Bake at 400° for 8-10 minutes or until lightly browned.
JELLO COOKIES
¾ cup shortening
½ cup sugar
1 pkg. gelatin, any flavor
2 eggs
1 tsp. vanilla
2½ cups flour
1 tsp. baking powder
1 tsp. salt
Mix first five ingredients. Add dry ingredients. Roll into ¾" balls. Flatten with glass bottom dipped in sugar. Bake at 400° for 6-8 minutes. Watch carefully.
ALMOND BARK COOKIE
2 lbs. almond bark
1 cup chunky peanut butter
2 cups dry roasted peanuts
2 cups mini marshmallows
3 cups Rice Krispies
Melt almond bark and peanut butter in double boiler. Combine remainder in bowl. Pour melted mixture on top. Stir. Drop by teaspoonful on wax paper. Let set.
ANGEL SWEETS
2 tbsps. butter
1 cup chocolate chips
1 egg
1 cup sifted powdered sugar
1 cup chopped walnuts
2 cups miniature marshmallows
Melt butter over low heat. Add chocolate chips, stirring till melted. Add egg and beat until blended. Stir in remaining ingredients. Drop by teaspoonsful onto chopped nuts on wax paper. Refrigerate.
PUMPKIN FUDGE
2 cups sugar
3 tbsps. pumpkin
¼ tsp. cornstarch
¼ tsp. pumpkin pie spice
½ cup milk (could use evaporated
or cream)
¼ tsp. vanilla
½-¾ cup sliced English
walnuts (optional)
Mix sugar, pumpkin, cornstarch. spice, and milk in saucepan. Heat until 1 tsp. of candy dropped in cold water forms a ball. Add vanilla. Beat with mixer till very smooth, a couple of minutes. Fold in nuts. Pour into a buttered 8 x 8" pan. Cut when cooled.
Page 8 Top of Page
NIBBLE'N FISH SNACKS
3 cups popped popcorn
2 cups cheese or pizza flavored
fish shaped crackers
2 cups round toasted oat cereal
2 cups pretzel sticks
2 cups oyster crackers
1 cup unsalted peanuts or mixed
nuts
4 oz. pkg. buttermilk dressing
mix
1 tsp. dill weed
1/3 cup oil
Combine dry ingredients thoroughly. Drizzle oil over dry ingredients, mixing thoroughly until well coated.
PRETZEL & CRACKER SNACK MIX
In small bowl, combine 1 (4 oz.) envelope Hidden Valley Original Dressing mix with 1 tsp. dill weed and 1/3 cup oil. In large bowl, combine 3 cups popped corn, 2 cups Cheerios, 2 cups oyster crackers, 2 cups cheesy crackers, 2 cups stick pretzels, and 1 cup dry roasted peanuts. Pour oil mixture over this and toss. Store in tightly covered container.
CHILI CHEESE POPCORN
1/3 cup unpopped popcorn
4 tbsps. margarine, divided in
half
¼ tsp. chili powder
¼ tsp. garlic salt
¼ cup American processed
cheese food (dry powder)
Pop the corn in ½ of margarine. Melt other half of margarine, add chili powder and garlic salt. Toss with popcorn. Add cheese powder. Toss. Serve.
OPEN LINE TARNISH REMOVER
In aluminum pan, bring 2 qts. water, 2 tsps. soda and 2 tsps. salt to a boil. Remove from heat. Arrange silverware in pan so that each piece is touching pan. Let set for 2 hours. Remove silver. Rinse in warm water. Dry with soft cloth.
Welcome to ''The Best of the Open Line Bulletin. We appreciate your interest in WMT and the Open Line. If you are a first time subscriber, you may not know that the show airs from 1-2:00 pm Monday through Friday, and on Saturday (except football season) from 10-11:00 am on WMT-AM 600. Gary and I always like to hear from new listeners, as well as our loyal listeners of 27 years.
Gee, 1990, a new year and a new decade of what we hope will be good recipes and good cooking. Recipes we hope you will share with all of us. Enclosed is an example of what we have received over the last couple of months. Casseroles, breads, cakes. everything including homemade egg substitute. Of course, we had to include a lot of the extra holiday recipes that came to us in December. Tuck them away for a baking day when you want something special!
As in past years, WMT is offering an index for the Bulletins from 1989. The price is still $1. Just mail us your check or money order in that amount, to OPEN LINE INDEX, PO Box 2147, Cedar Rapids, IA 52406, along with a self-addressed, stamped business size envelope. Indexes and Bulletins from past years are NOT available. NOTE: If you are renewing your subscription. please send us a separate check.
Best of wishes in the New Year!
S. K. R.
PAGES