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Happy New Year!
1990 was the year I became your
host on the Open Line. It was also the year of Death by Chocolate. So what
will 1991 bring? Like you, I have no idea. If I did, I wouldn't be here.
I'd be in Las Vegas. All I can say is, I hope you will continue to join
us on the Open Line, and together we'll see what tomorrow will bring. In
the meantime, let's eat!!
Dwayne Schmidt
DWAYNE'S MOM'S RUM BALLS
1 pkg. real chocolate morsels (not
semi sweet)
1 can Eagle Brand Sweetened Condensed
Milk
pinch of salt
2 tbsps. rum or rum extract
Put first 3 ingredients in saucepan. Stir constantly till melted. Remove from heat and add rum. Stir till mixed. Pour into buttered pan and refrigerate till cool. Set aside 10 minutes, or until mixture can be easily cut. Cut into ½ to 1 inch squares. Roll into balls. Roll balls into pecan chips/powdered sugar or chocolate sprinkles.
CHEDDAR CHEESE SOUP
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
¾ cup finely chopped green
onion
¾ cup water
1 med. white onion
½ cup butter
½ cup flour
4 cups milk
4 cups chicken broth
1 lb. medium sharp cheddar cheese
salt & pepper to taste
½ tsp. cayenne pepper (optional)
1 tbsp. prepared mustard
Boil carrots, celery and green onions in water 5 minutes. Sauté white onion in butter. Add flour and cook one minute. Boil milk and chicken broth and stir briskly into white onion mix with a whisk. Add cheese, salt, pepper and cayenne. Stir in mustard and vegetable mixture with water. Boil and serve.
CHUNKY LAMB & VEGETABLE STEW
3 tbsps. flour
1 tsp. pepper
1 tsp. salt (optional)
1 tsp. garlic powder
3 lbs. lamb stew meat. trimmed
& cut into ½" to ¾" cubes
3 tbsps. vegetable oil
32 ozs. whole tomatoes
16 oz. can tomato sauce
1 large onion, diced
3 large stalks celery, chopped
2 bay leaves
1 tsp. basil
1-2 cups water
30-32 ozs. vegetables, any kind
In large bag, combine flour, pepper, salt, garlic powder and lamb cubes. Shake to coat well. Place meat into Dutch oven and brown quickly. Add tomatoes, sauce, onion, celery, bay leaves, basil and water. Stir to combine and break up tomatoes. Cover and heat to a boil. Lower heat and simmer covered for one hour. Add vegetables in the last 20 minutes. Cover and heat through.
CANADIAN CHEESE SOUP
2 cups chicken stock
1 cup chopped carrots
1½ cups diced celery
8 oz. butter
¼ cup onion, minced
½ cup sifted flour
6 cups milk
8 oz. shredded American cheese
8 oz. shredded cheddar cheese
Cook vegetables in stock till tender. Heat butter in saucepan and sauté onions. Add flour, stirring with whisk to blend. Cook 2-4 minutes. Add vegetable broth and milk, stirring with whisk. Bring to a boil. Reduce heat as mixture thickens. Add cheeses and stir till melted. Garnish with fresh chopped parsley or bacon bits.
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BEEF STEW IN PUMPKIN SHELL
¼ cup flour
1 tsp. salt
¼ tsp. freshly ground black
pepper
2 lbs. boneless beef chuck, cut
into 1½ inch cubes
3 tbsps. vegetable oil
2½ cups beef broth
2 cloves garlic, minced
1 bay leaf
1 tsp. oregano leaves, crushed
2 large carrots, sliced
2 medium zucchini, cut into ½
inch chunks
1½ cups frozen whole kernel
corn
1 pumpkin, about 6 lbs.
2 tbsps. margarine
Combine flour, salt and pepper in a large plastic bag. Dredge meat in flour mixture. Set aside. Heat oil in Dutch oven. Place meat in pan and brown. Add broth, garlic, bay leaf and oregano. Bring to a boil. Reduce heat; simmer 1½ hours or until meat is almost tender. Add carrots, zucchini, and corn. Simmer 30 minutes longer. Discard bay leaf. Meanwhile cut off top of pumpkin; save to use as lid. Scoop out and discard pumpkin seeds and strings. Brush cavity with margarine. Bake at 350° in a 9 x 13" dish for about 1 hour. Pumpkin flesh should be tender and shell firm. Place pumpkin on serving dish. Ladle stew into pumpkin. Cover with lid. Scoop out some of the pumpkin into each serving. Serves 6.
BAKED STUFFED POTATO SHELLS
3-4 med. potatoes, baked and cooled
¼ cup finely minced onion
½ cup finely minced green
pepper
½ tsp. dill weed
½ tsp. salt
6 drops of hot sauce (more or less
to taste)
¼ cup sour cream
1 cup shredded cheddar cheese
½ cup cooked and crumbled
bacon
Preheat oven to 425°. Cut potatoes in half lengthwise, then cut in half crosswise. Slice each quarter into 3 wedges. Scoop out pulp, leaving ¼ inch on skin. Cook onion and peppers in butter till transparent; do not brown. Add dill weed, salt and sauce. Spread sour cream thinly over skins and cover with onion mixture. Bake 10 minutes or till crisp. Top with cheese and bacon and bake till cheese melts.
MARINATED VENISON
3 lbs. venison (shoulder, neck or
breast)
2 med. onions, chopped
1 carrot, chopped
2 stalks celery, chopped
1 clove garlic, crushed
1 tsp. salt
10 peppercorns
5 juniper berries, crushed
1 tbsp. parsley
1 bay leaf
juice of 1 lemon
1 (16 oz.) bottle or can of beer
½ cup salad oil
Remove skin, bones, and tough tendons from venison and cut in 1½" pieces. Combine remaining ingredients in an earthenware bowl. Put meat in and turn in the marinade. Place meat and marinade in a large kettle and bring slowly to a boil. Cover and cook over low heat 1½ to 2 hours till meat is tender. Remove meat and strain vegetables through strainer. Use as a sauce on meat.
QUICK LAMB STIR-FRY WITH RICE
(Iowa Sheep Industry)
1 lb. boneless lamb, cut in 1/8"
strip, leg/shoulder
1 lge. onion, sliced (1 cup)
1 garlic clove, minced
1-2 tbsps. oil
4 oz. sliced mushrooms, drained
¾ tsp. ginger
1 cup green and red pepper cut
in strips
14 oz. can beef broth
2 tbsps. low sodium soy sauce
1½ cups instant rice
Heat oil until very hot. Add lamb, onion and garlic, stirring constantly until meat is browned. Add ginger, mushrooms, pepper, bouillon, and soy sauce. Bring to a boil. Stir in rice and cook 1 to 2 minutes. Cover and remove from heat. Let stand at least 5 minutes before serving. Serves 6.
BAKED MIXED VEGETABLE DISH
2 cups tomatoes, drained and chopped
1 can water chestnuts, diced
¾ cup green pepper diced
1 pkg. green beans (or fresh),
cooked
¼ cup onions, chopped
1½ cups carrots, diced
1½ cups celery, diced
1 pkg. frozen pea pods
Combined all ingredients. Add 4 tbsps. margarine and 3 tbsps. tapioca. Salt and pepper to taste. Add 1½ tbsps. sugar (optional). Cover and bake for 1½ hours at 350°.
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 days for the change to be made.
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"GOOD FOR YOU" from St. Luke's Hospital ...
Be sure to add the nuts as it makes this dish very special! With a small amount of chicken and lots of vegetables, this dish remains low in fat.
CASHEW CHICKEN
2 chicken breasts
½ lb. pea pods or 1½
cups broccoli flowerets
½ lb. mushrooms
4 green onions
1 can (8 oz.) bamboo shoots, drained
1 cup chicken broth
1 tbsp. lower sodium soy sauce
2 tbsps. cornstarch
½ tsp. sugar
1 tsp. oil
¼ cup cashew nuts, dry roasted
Bone chicken breasts and remove skin. Slice horizontally in 1/8 inch thick slices, then cut in 1 inch squares. Arrange on a tray. Remove the ends and strings from pea pods or chop broccoli. Wash and slice mushrooms. Cut the green part of the onions into 1 inch lengths and then slash both ends several times making small fans slice the white part ¼ inch thick. Slice bamboo shoots. Pour chicken broth into small pitcher. Mix together soy sauce, cornstarch and sugar; pour into a small pitcher. Place oil and nuts in containers. Arrange at the table with electric frying pan or wok.
Add oil to pan, add chicken and cook quickly, turning, until it turns opaque. Add peas and mushrooms; pour in broth, cover and simmer 2 minutes. Add bamboo shoots. Stir the soy sauce mixture into the pan juices and cook until sauce is thickened, stirring constantly; then simmer 2 minutes. Mix in the green onions, sprinkle with nuts. Serve with cooked rice. Makes 4 servings.
DIABETIC FRUIT SALAD
3 apples, cored & sliced
2 oranges
1 cup pineapple tidbits
2 cups seedless grapes
2 cups celery cut up
3 tbsps. salad oil
Mix all ingredients together. Will keep 4-5 days in the refrigerator.
CHEESE-TOPPED PEARS
(St. Luke's)
Chilly pears from the refrigerator need a little more cooking time than pears at room temperature.
4 small pears (1 to 1¼ lbs.
total)
¼ of an 8 ounce container
reduced calorie soft style cream cheese
2 tbsps. plain low fat yogurt
1 tbsp. sugar
1 drop mint extract (optional)
ground nutmeg or ground cinnamon
(optional)
Core pears from bottom. leaving stems in place. Lay pears in a 2 quart microwave safe casserole. Micro cook the pears, covered, on 100%. power (high) for 4-6 minutes or till tender, rearranging pears once.
While pears are cooking, in a small mixing bowl beat together cream cheese, yogurt. sugar, and mint extract, if desired, till smooth.
To serve, remove pears from casserole and place in 4 dessert dishes. Spoon some of the cheese mixture over each pear. Sprinkle with nutmeg or cinnamon, if desired. Serve warm. Makes 4 servings.
SUPERB STUFFED FRENCH TOAST
(Iowa Egg Council)
2 cups sliced fresh strawberries
¼ cup sugar, divided
½ cup cream cheese
½ cup strawberry yogurt
1½ tsp. vanilla, divided
4 (1 inch) slices whole wheat bread
4 eggs
¼ cup milk
1 tbsp. butter
In medium bowl, stir together strawberries and 2 tbsps. of the sugar. Set aside. In small bowl, stir together cream cheese, strawberry yogurt, ½ tsp. vanilla, and remaining sugar until thoroughly blended. Make pocket in each bread slice by cutting from top to within ½ inch of bottom. Fill each pocket with 2 tbsps. of cream cheese mixture. In medium bowl, beat together eggs, milk and remaining vanilla until well blended. Pour into 9x9x2" baking pan. Place filled bread slices in egg mixture. Let stand until egg mixture is absorbed, about 3-4 minutes on each side. In 10" skillet over high heat or on griddle (380° F for electric griddle), heat butter until just hot enough to sizzle a drop of water. Place bread in hot pan. Reduce heat to medium and cook until lightly browned, about 2 to 4 minutes an each side. Top each bread slice with 1 tbsp. of the remaining cream cheese mixture and ¼ cup of the reserved strawberries. Serve immediately. (Note: Filling can be spread between regular slices of bread and cooked per directions.)
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GREEN COFFEE CAKE
Batter:
1 pkg. (18¼ oz.) golden
butter cake mix or yellow cake mix
3½ oz. pkg. instant pistachio
pudding mix
4 eggs
½ pt. Sour cream
½ cup oil
½ tsp. almond extract
green food coloring
Topping:
½ cup chopped nuts
1 tbsp. sugar
1 tsp. cinnamon
Mix dry cake mix and dry pudding mix, eggs, sour cream, oil, almond extract and small amount of food coloring. In separate bowl, mix together topping ingredients. Pour ½ batter into a greased and floured bundt pan, then layer with ½ topping, ½ batter, and remaining topping. Bake at 350° for 1 hour. Let cool in pan 1-2 hours. Top with cream cheese, if desired. Freezes well.
AWARD WINNING APPLE MUFFINS
Batter:
1 cup sugar
½ cup oil
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
walnuts and raisins (optional)
Topping:
½ cup brown sugar
3 tbsps. white sugar
¼ cup butter
3 tbsps. flour
1 tsp. cinnamon
½ cup chopped nuts
Mix all topping ingredients together and set aside. Mix together first 4 batter ingredients and add 1 can apple pie filling. Combine remaining batter ingredients and add to apple pie filling mixture. Fill muffin tins ½ full. Sprinkle topping over batter and bake in 350° oven for 15-20 minutes. Makes 2 dozen.
BROWN SUGAR CANDY or PENUCHE
In a heavy pan, dissolve 3 cups brown sugar, ¼ tsp. salt and 1 cup milk or cream. Cover and cook 3 minutes till steam has washed down the Crystals from sides of pan. Uncover and cook slowly to soft ball stage (234°). Remove candy from heat and add 1-2 tbsps. butter. Cool to 110°. Beat till smooth and creamy. Add 1 tsp. vanilla and 1-1½ cups nuts. Pour into buttered pan and cut. Makes one pound.
BAKED MINCEMEAT PUMPKIN BREAD
3 1/3 cups flour
½ tsp. baking powder
2 tsps. baking soda
1½ tsps. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
2/3 cup shortening
2 cups sugar
4 eggs
1 can (16 oz.) pumpkin (2 cups)
2/3 cup water
2/3 cup prepared mincemeat
2/3 chopped pecans
Combine the first six ingredients and set aside. Cream shortening and gradually add sugar; beating till light and fluffy. Add eggs one at a time. beating well after each addition. Add pumpkin and mix well. Add dry ingredients to cream mixture, alternately with water. Mix well. Fold in mincemeat and pecans. Spoon into two greased & floured loaf pans. Bake at 300° for 1½ hours. Freezes well.
DOUBLE CHOCOLATE ZUCCHINI BREAD
Preheat oven to 350°. Mix together 3 lightly beaten eggs, 1½ cups sugar, 3 tsps. vanilla and 1 cup cooking oil.
Add:
2 cups grated zucchini
3 cups sifted flour
1 tsp. salt
1 tsp. baking soda
½ tsp. baking powder
3 tsps. cinnamon
Fold in:
3 ozs. instant chocolate pudding
(dry)
½ cup coconut
½ cup chocolate chips
½ cup nuts
Pour into 2 greased 8x5x2" loaf pans. Bake 1 hour
NEIMAN MARCUS BARS
½ cup melted butter or margarine
1 pkg. yellow cake mix
3 eggs
1 pkg. (8 oz.) cream cheese, softened
1 lb. box powdered sugar
½ cup flaked coconut
1 cup chopped pecans
Combine butter, cake mix, and 1 egg. Pack into a well greased jellyroll pan. Slightly beat the other 2 eggs. Add cream cheese and powdered sugar. Stir in coconut and nuts; pour mixture into pan. Bake at 325° for 45 minutes.
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PISTACHIO VEGGIE PIZZA
1 (8") flour tortilla
¼ cup broccoli flowerets
¼ cup cauliflower flowerets
1 medium mushroom, sliced
¼ cup coarsely chopped,
natural California pistachios
1 tbsp. chopped fresh oregano,
or ½ tsp. dried oregano
2 tbsps. sun dried tomatoes (oil
packed), drained
¼ cup shredded mozzarella
or ricotta cheese
Microwave Method: Pierce tortilla several times with fork. Place between 2 sheets of white paper towels. Cook on high 1-1½ minutes or until tortilla is barely crisp, set aside. Place 2 connected paper towels on counter. Place broccoli, cauliflower and sliced mushroom directly over perforation in center. Fold over both sides, then the ends to enclose vegetables. Place on microwave safe plate, perforated side up. Pour ¼ cup water over towel to moisten. Cook on high 2 minutes. Carefully pull open perforation; arrange vegetables on tortilla. Sprinkle top with pistachios, oregano, tomatoes and cheese. Return pizza to microwave; cook on high 45-60 seconds or just until cheese melts. Serve immediately Makes 1 serving.
WHITE PISTACHIO FUDGE
1½ lbs. white chocolate
14 oz. can sweetened condensed
milk
1 tsp. almond extract
green food coloring
¼ cup shelled, blanched,
peeled, & chopped pistachios
In top of double boiler, mix chocolate with condensed milk over boiling water till melted. Remove from heat; stir in extract and a few drops of food coloring. Add nuts and mix. Spread mixture evenly on wax paper lined 8x8" pan. Chill 2 hours. Turn fudge onto cutting board. Peel off wax paper. Cut and store in tightly covered container.
DATE HONEY BARS
3 eggs
1 cup honey
1½ cups sifted flour
½ tsp. salt
1 tsp. baking powder
2 cups ground dates
1 cup nuts
Beat eggs well and gradually beat in honey. Sift flour, salt and baking powder into mixture. Add dates and nuts. Combine both mixtures and place in greased and floured 9x13" pan. Bake at 350° for 30 minutes. Let cool. Cut and roll in powdered sugar. Wrap individually in wax paper.
ZUCCHINI/PISTACHIO BREAD
4 eggs, beaten
2 cups sugar
1 cup oil
3½ cups flour
1½ tsps. baking soda
¾ tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon
2 cups grated zucchini
1 tsp. vanilla
1 cup raisins
1 cup pistachios
1 tsp. salt
Beat first 3 ingredients together, gradually adding sugar, till blended. Add dry ingredients. Add vanilla, raisins, zucchini, and nuts. Place in pan greased with oil. Bake at 350° for 55 minutes on lowest oven rack. Allow to stand 10 minutes before removing from pan.
HONEY MUFFINS
½ cup honey
½ cup orange juice
1/3 cup butter, margarine or oil
2 beaten eggs
1 tsp. vanilla
2 cups flour
¼ cup sugar
2 tsps. baking powder
1 tsp. soda
pinch salt
Combine first 5 ingredients. Combine remaining dry ingredients. Stir liquid mixture into dry ingredients and mix till just moist. Pour into muffin cups, 2/3 full. Bake at 375° for 15 to 20 minutes.
HOLLY DAY MINT PIE
1 cup crushed Keebler Grasshopper
Fudge Mint Cookies
3 tbsps. hot water
1 graham cracker crust
1 (3 oz.) pkg. softened cream cheese
1/3 cup sugar
2 tbsps. milk
¼ tsp. peppermint extract
8 oz. whipped topping
6-8 drops green food coloring
Mix cookies in hot water and spoon into crust. Beat cream cheese; then gradually beat in sugar milk and extract. Fold in whipped topping. Divide mixture in half and color ½ of mixture green. Fill pie alternately with green and white mixture. Smooth with spatula. Chill 3 hours. Decorate as desired.
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KRINGLE CUT OUTS
2/3 cup butter flavored Crisco
¾ cup sugar
1 tbsp. plus 1 tsp. milk
1 tsp. vanilla
1 egg
2 cups flour
1½ tsps. baking powder
¾ tsp. salt
Cream shortening, sugar and milk. Beat 2 minutes. Beat in egg and vanilla. Combine flour, baking powder and salt. Mix dry ingredients into mixture. Cover and refrigerate overnight. Roll out ½ of dough at a time to 1/8 inch thickness on floured board. Cut into desired shape and place 2 inches apart on an ungreased cookie sheet. Bake at 375° for 7-9 minutes. Decorate as desired.
THUMB PRINT COOKIES
½ cup soft shortening
(Crisco)
¼ cup brown sugar (add 1
tbsp. more if using white sugar)
1 egg, separated
½ tsp. vanilla
1 cup sifted flour
¼ tsp. salt
¾ cup chopped nuts
Cream shortening and sugar. Add egg yolk and vanilla. Add sifted dry ingredients. Roll into 1" balls. Dip in slightly beaten egg white and roll in finely chopped nuts. Place 1" apart on ungreased cookie sheet. Place thumb in center of each cookie. Bake at 375° for 10-12 minutes or till set. Remove from oven and cool. Add jelly to center of each print. Makes two dozen.
DATE COOKIES
1½ cups brown sugar, packed
1 cup margarine
2 eggs
3 cups flour
1 tsp. vanilla
½ tsp. salt
1 tsp. cream of tartar
1 cup nuts
½ lb. dates, cut up
1 tsp. soda
½ cup boiling water
Mix soda and boiling water together and pour over dates. Let the dates soak while you do the following:
Cream sugar and margarine. Add eggs, vanilla and dry ingredients. Add nuts and dates. Chill. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 minutes or till light brown.
BASIC EGGNOG
6 eggs
¼ cup sugar
¼ tsp. salt
1 qt. milk
1 tsp. vanilla extract
1 cup whipping cream, whipped,
optional
garnishes or stir ins, optional
In large saucepan, beat together eggs, sugar and salt. Stir in milk. Cook over low heat, stirring constantly, until mixture thickens and just coats a metal spoon. Stir in vanilla. Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, several hours or overnight. Pour into bowl or pitcher. Fold in whipped cream, if desired. Garnish or add stir ins, if desired. Serve immediately.
HIGH PROTEIN MILKSHAKE
(St. Luke's)
1 cup milk
¼ cup instant nonfat dry
milk
1 generous scoop ice cream or ice
milk
½ tsp. vanilla
2 tbsps. chocolate, butterscotch,
or favorite syrup or sauce
Measure all ingredients into a blender. Blend at low speed about 10 seconds. Makes 1 serving.
Source: "Eating Hints", USHHS 1983
CREAMY PEANUT PATTIES
2¼ cups sugar
½ cup butter
1 cup evaporated milk
2½ cups raw peanuts
7 oz. jar marshmallow cream
½ tsp. vanilla
¾ cup powdered sugar
Bring first four ingredients to a boil in heavy saucepan. Stir constantly while boiling for 10 minutes. Remove from heat. Stir in cream, vanilla and sugar. Beat till well blended and starts to set. Then, drop by teaspoonsful on waxed paper
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LINE" Bulletin goes with you! Send your new address and an
old mailing label to:
BEST OF THE OPEN LINE
PO. Box 2147
Cedar Rapids, Iowa 52406
Page 7 Top of Page
ONION TARTS
Dough:
1 pkg. yeast
some sugar
1 cup warm water
2¼-3 cups flour
1 tbsp. sugar
1½ tsps. salt
2 tbsps. oil
1 egg, slightly beaten
Filling:
4 large yellow onions, sliced thin
½ cup butter
1 cup sour cream
3 eggs
salt
1 tsp. pepper
Sprinkle yeast and sugar in ½ cup warm water. Stir till dissolved and foamy. Place 1 cup flour in bowl. Add sugar (1 tbsp.), salt and remaining water. Add oil, water and yeast mixture. Beat 3 minutes. Add remaining flour till dough is no longer sticky. Knead and cover with plastic wrap. Let stand till tripled in size, about 1-1½ hours.
For the filling; sauté onion in butter till golden brown, about 20 minutes. Let cool. Combine sour cream, eggs, salt and pepper. Add onions. Punch down dough and divide into two portions. Freeze one portion and roll out the other to fit a 9 or 10" spring form pan. Pat dough in bottom and sides of pan. Pour in filling. Bake at 375° for 35 minutes. Let stand 10 minutes and remove sides of pan.
FRESH SPINACH-APPLE SALAD
(St. Luke's)
1 pound fresh spinach
1 cup chopped apple
½ cup chopped celery
1 tbsp. lemon juice
¼ cup cider vinegar
¼ cup vegetable oil
2 tsps. sugar
1 tsp. caraway seeds
¼ tsp. ground white pepper
Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite size pieces.
Combine spinach, apple and celery
in a large bowl. Sprinkle with lemon juice, toss well. Combine vinegar
and remaining ingredients in a small saucepan, bring to a boil. Pour over
spinach mixture, and toss well. Serve immediately Yield: 12 servings (70
calories per 1 cup serving).
Protein 1. 61 Fat 4 8/ Carbohydrate
6.61 Cholesterol 0/ Iron 1.51 Sodium 451 Calcium 56.
From Cooking Light 1989 Cookbook.
BARBECUE-STYLE CHICKEN WINGS
1½ lbs. chicken wings (about
8)
½ cup catsup
¼ cup finely chopped onion
1 tbsp. honey
1 tbsp. vinegar
1 clove garlic, minced
Rinse chicken; pat dry. Cut off and discard wing tips. Cut each wing at joint to make 2 sections. Place the wing pieces in a single layer in a 13x9x2" baking pan. Bake in a 375° oven for 20 minutes. Drain fat from baking pan.
For sauce, combine remaining ingredients. Brush wings with sauce. Bake 10 minutes. Turn wings over, brush again. With sauce. Bake for 5-10 minutes or till chicken is tender. Makes 16.
Microwave directions: Prepare the chicken wings as above. Place wing pieces in a single layer in a 13x9x2" baking dish. Cover with waxed paper. Micro cook on 100% power (high) for 5 minutes. Drain. For sauce, combine remaining ingredients. Brush wings with sauce. Turn wings over and rearrange. Brush with sauce. Cook, covered, on high for 3-5 minutes more or fill chicken is no longer pink.
BASIC TURKEY BURGER PLUS
(Iowa Turkey Federation)
1 lb. ground turkey
½ cup seasoned bread crumbs
1/3 cup finely chopped onions
1 egg, beaten
1 tsp. soy sauce
1 tsp. Worcestershire sauce
½ tsp. garlic powder
¼ tsp. dry mustard
4 burger buns, toasted
In a large bowl, combine turkey, bread crumbs, onions, egg, soy sauce, Worcestershire sauce, garlic powder, and mustard. Shape meat mixture into 4 patties, each ½ inch thick. On lightly greased broiling pan, about 6 inches from heat, broil burgers 3 to 4 minutes per side, or until no longer pink in center. Serve burgers on buns.
FUDGE COOKIE SALAD
1 (3 oz ) package instant vanilla
pudding
1 cup buttermilk
1 (9 oz ) carton whipped topping
2 small cans Mandarin oranges,
drained
half package fudge striped cookies
Sprinkle pudding in buttermilk and mix. Fold in whipped topping and oranges. Add half package cookies, crumbled by hand in small pieces. Refrigerate. Garnish with whole cookies and eat right away ... before cookies get soggy.
Page 8 Top of Page
ORIGINAL MOUNDS BARS
1 can (14 ozs.) Eagle Brand Sweetened
Condensed Milk
1 lb. powdered sugar
1 can (14 oz.) flaked coconut
2 cups finely chopped nuts
Mix all ingredients well and place in foil lined and buttered 9 x 13" dish. Freeze for 1 hour. Cut in squares. Melt 1 (12 oz.) package semi sweet chocolate chips and ¼ bar paraffin (or use dipping chocolate and no paraffin.) Dip squares in mixture.
PEANUT BUTTER FUDGE
2 cups sugar
½ cup milk
2 tbsps. white corn syrup
1 tbsp. vinegar
Mix together and cook to softball stage. Add ½ cup peanut butter and 1 tsp. vanilla. Beat till creamy and pour into greased pan.
TUNNEL OF FUDGE
1½ cups softened butter
6 eggs
1½ cups sugar
2 cups flour
1 pkg. (any kind) dry, dark chocolate
frosting mix
2 cups walnuts
Cream butter, eggs and gradually add sugar. Stir in by hand, flour, frosting mix and nuts. Pour into well greased tube pan. Bake at 350° for 60-65 minutes. DON'T OVER BAKE! Allow to cool 2 hours in pan. Remove and cool completely. Dust with powdered sugar, if desired.
CARAMEL FUDGE
1½ cups light brown sugar
1/3 cup milk (2% is fine)
¼ cup butter or margarine
pinch of salt
1 (14 oz.) bag caramels, remove
wrappers
1½ cups coarsely chopped
pecans
Bring first four ingredients to a boil. Stir occasionally over medium heat. Let boil gently for five minutes, stirring occasionally. Add caramels. Stir till melted and smooth. Stir in pecans. Turn into a buttered 8 x 8" pan. (Pan can be foil lined and buttered.) Let stand in cool, dry place till firm. Cut and enjoy! Makes 36 pieces.
How about those kids on the front cover? They both grew up to be radio personalities. I voted for baby pictures, but Dwayne thought age six was cuter
Whatever your age is . . . Happy New Year! We appreciate your subscription to the Bulletin and took forward to visiting your home this year.
For last year's subscribers, we have 1990 Open Line Indexes available. Please send us a self-addressed, stamped, business size envelope and $1 to receive your copy. NOTE: If you are renewing your subscription, please send a separate check for bookkeeping purposes. We have a limited supply of indexes so order now Send to: '90 Open Line Index, PO Box 2147, Cedar Rapids, IA 52406.
Dwayne and I tried to include some timely soup recipes for the cold and flu season and some leftover holiday recipes to sample throughout the year.
We welcome your phone calls and letters and took forward to a lot of good recipes from you this year.
S. K. R.
