Page 1 Top of Page
Thanks to Jo Blackford for bringing this to my attention. I thought you would enjoy it too. Happy New Year!
I didn't have potatoes,
so I substituted rice.
I didn't have paprika,
so I used another spice.
I didn't have tomato sauce,
so I used tomato paste.
A whole can, not a half can;
I don't believe in waste.
My friend gave me the recipe;
she said you cannot beat it.
There must be something wrong with
her.
I couldn't even eat it!
Author unknown
CRANBERRY EGGNOG MUFFINS
(Iowa Egg Council)
2¼ cups flour
1 cup sugar + 2 tbsps.
1 tbsp. baking powder
½ tsp. salt
2 eggs
¾ cup eggnog
1/3 cup margarine, melted
1 tsp. almond extract
1 cup fresh cranberries, coarsely
chopped
Streusel Topping:
½ cup sugar
2/3 cup flour
¼ cup margarine
½ cup chopped pecans
In large bowl, stir together flour, 1 cup sugar, baking powder, and salt; set aside. Combine remaining sugar with cranberries. In small bowl, beat eggs, eggnog, margarine, and almond extract. Add mixture, all at once, to dry ingredients. Stir just until moistened. Fold in cranberries. Fill well greased muffin tins 2/3 full. Combine topping ingredients and sprinkle on top of muffins. Bake at 400° for 20-25 minutes.
CHERRY CHEWS
1 cup sifted flour
1 cup Quick Oats
1 cup brown sugar
1 tsp. soda
¼ tsp. salt
½ cup butter
2 eggs
1 cup brown sugar
½ tsp. almond extract
2 tbsps. flour
1 tsp. baking powder
½ tsp. salt
1 cup coconut
1 cup cut up maraschino cherries,
drained, reserve juice
8 oz. can crushed pineapple, drained
½ cup chopped pecans
Combine first five ingredients. Add butter and mix till crumbly. Press into greased 13 x 9 x 2 inch pan and bake at 350° for 10 minutes. Beat eggs. Stir in brown sugar and almond extract. Combine flour, baking powder and salt. Stir into egg mixture. Add coconut, cherries and pineapple and mix well. Pour evenly over crust. Sprinkle with pecans. Bake at 350° for 25 minutes till light brown.
Frosting:
3 tbsps. softened butter
2 cups sifted powdered sugar
2 tbsps. maraschino cherry juice
(enough to make spreading consistency)
¼ tsp. almond extract
Combine and spread over cooled cake.
SPECIAL K SNACKS
5 cups Special K cereal
1 cup peanut butter, either kind
1 (12 oz.) package butterscotch
chips
Melt chips and peanut butter over low heat in double boiler. Pour over Special K. Mix well. Drop on wax paper by teaspoonsful. Store in sealed container. Freeze well.
Page 2 Top of Page
NELSON'S CORN CHOWDER
1 soup pot
4-5 potatoes
3-4 large carrots
3 stalks celery
3-4 onions (Be sure to use plenty
of onion)
¼ lb. bacon*
¼ lb. sharp cheddar*
1 qt. milk (optional)
2 cans creamed corn
2 cans regular corn
1-2 tbsps. minced onion
¼ tsp. parsley flakes
1 shake garlic powder
2 bay leaves
¼ tsp. pepper
Dice potatoes. Chop other vegetables and put in water, barely enough to cover, with spices. Bring to a boil, then simmer till tender. While doing this try bacon until crisp, then set aside. (Be sure to save some bacon grease.) When vegetables are done, add cheese and stir until melted, then add both creamed and regular corn and bacon grease and all. Heat through. If you prefer your soup creamier, use the milk. Preparation time is 15-20 minutes. Cooking time about an hour. Can use double smoked bacon and super sharp cheddar
HOLIDAY EGGNOG SALAD
(American Dairy Association)
Cranberry Layer:
1 pkg. (3 oz.) raspberry flavor
gelatin
1½ cups boiling water
1 pkg. (10 oz.) frozen cranberry
orange relish
Eggnog Layer:
1 can (8 oz.) crushed pineapple
in juice
1 envelope unflavored gelatin
2 tbsps. fresh lime juice
1¾ cups dairy eggnog
1/3 cup celery, finely chopped
1/3 cup nuts, finely chopped
For cranberry layer: Pour boiling water over gelatin in mixing bowl, stirring until dissolved. Add cranberry orange relish, stirring until relish is thawed. Pour into 7 cup mold. Chill until just set.
For eggnog layer: Drain pineapple juice into saucepan, reserving crushed pineapple. Soften gelatin in juice. Add lime juice, heat until gelatin dissolves. Cool. Add eggnog; chill until partially set. Fold in reserved pineapple, celery and nuts. Pour over cranberry layer. Chill until firm.
TIP: Add Knox gelatin to eggnog to keep stiff
ITALIAN MEAT LOAF
2 lbs. ground beef
2 eggs, beaten
½ cup milk
¾ cup crushed crackers
½ cup parmesan
¼ cup finely chopped onion
1 tsp. WOR
½ tsp. garlic salt
¼ tsp. basil
½ cup tomato sauce or paste
½ cup shredded Mozzarella
Combine all but the last two ingredients. Shape into three mini loaves. Top each loaf with extra paste, parmesan and basil. Bake at 350° for 40 minutes. Top with paste and Mozzarella (last two ingredients). Return to oven till cheese melts.
LITTLE MEAT BALLS
1 lb. ground beef
2 tbsps. bread crumbs
1 egg, slightly beaten
½ tsp. salt
Combine ingredients and shape into 50 balls.
1/3 cup green pepper, finely chopped
1/3 cup onion, finely chopped
2 tbsps. butter
1 can tomato soup
2 tbsps. brown sugar
4 tbsps. WOR sauce
1 tbsp. dry mustard
1 tbsp. vinegar
Place in skillet and brown balls, spoon off fat. In a saucepan, heat butter, pepper, and onion until tender. Stir rest of ingredients in pan. Place meat balls in a 9 x 13 inch pan. Cover with cooked sauce. Bake 20 minutes at 350°. Cover with foil for the first 10 minutes. Can be frozen before or after baking.
EASY BREAKFAST SQUARES
24 oz. pkg. O'Brien Hash Browns
w/peppers, thawed
2 cups diced ham
6 ozs. shredded cheddar cheese
6 ozs. shredded Mozzarella cheese
3 eggs, beaten
½ tsp. salt
1 cup milk
med. onion, minced
Place potatoes in 9 x 13 inch pan. Sprinkle ham over potatoes, then the cheeses. Beat eggs, add milk, salt and onion. Pour over meat and potatoes. Cover and refrigerate for at least 3 hours. Bake at 350° for one hour. Let stand for 10 minutes before cutting.
Page 3 Top of Page
EAST COAST TURKEY CHOWDER
(Iowa Turkey Federation)
½ cup chopped onion
1 cup chopped celery
1 tbsp. margarine
2 cups turkey broth or low sodium
chicken bouillon
2½ cups peeled (¾
inch) cubed potatoes
½ tsp. salt
¼ tsp. white pepper
dash cayenne pepper
2 cups (½ inch) cubed cooked
turkey
¼ cup cornstarch
2 cups skim milk
In a 3 qt. saucepan, over medium high heat, sauté onion and celery in margarine until vegetables are crisp tender. Add broth, potatoes, salt, pepper and cayenne pepper; bring to a boil. Reduce heat to low, cover and simmer 10 to 15 minutes or until potatoes are tender. Stir in turkey. In medium bowl, combine cornstarch and milk. Stir into soup and cook until thickened.
CROCKPOT STUFFING
1 stick unsalted butter or margarine
2 large onions, chopped
3 medium celery stalks, chopped
1 medium Granny Smith apple, chopped
½ cup fresh parsley, chopped
(optional)
1½ tsps. dried Rosemary
1½ tsps. dried thyme
1½ tsps. dried marjoram
1½ tsps. crumbled sage
1½ tsps. salt
½ tsp. pepper
12 cups (1 lb.) 1 inch bread cubes
1½ cups turkey or chicken
stock
Melt butter in skillet. Add celery, onion and apple. Cook 10 minutes. Remove from heat. Stir in spices. Mix in cubes. Combine with broth. Pack in crockpot. Cook on high for one hour. Reduce to low for 3-4 hours.
NO VINEGAR COLE SLAW
3 cups shredded cabbage
½ cup shredded carrots
2 tbsps. sugar
¼ tsp. salt
1/8 tsp. pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
¼ tsp. celery seed
2 drops tabasco
1 tsp. dry onion
Combine and chill at least one hour before serving.
COUNTRY PASTA SALAD
(Iowa Turkey Federation)
8 ozs. uncooked rotelle macaroni
1½ cups (about 9 ozs.) cut
up cooked turkey
1 medium red or green pepper, chopped
1/3 cup shredded carrots
4 slices bacon, crisp cooked and
crumbled
¼ cup sliced pitted ripe
olives
1 cup (8 ozs.) Italian or Ranch
dressing
Cook macaroni according to package directions; drain and rinse with cold water until completely cool. In a large salad bowl, combine macaroni, turkey red pepper, carrots, bacon and olives. Add dressing and toss well; cover and chill.
CORN BREAD SALAD
1 box Jiffy corn bread muffin mix
29 ½ oz. can chili beans
1 large green pepper. Chopped
1 medium onion, chopped
Dressing:
¼ cup milk
1½ cups mayonnaise
½ cup pickle juice
Prepare corn bread per directions. Bake in a 9 inch pie pan. Cool. Crumble corn bread in a 9 x 11 inch pan. Drain chili beans well and spread over corn bread. Spread chopped green peppers over beans. Spread chopped onion over peppers. Mix dressing ingredients and pour over the layers. If dressing isn't sweet enough, add sugar to taste.
SCALLOPED CORN WITH OYSTERS
Crushed soda crackers
1 or 2 cans cream style corn
1 pt. oysters (check for shells)
dry onion flakes
salt & pepper
butter
milk or half & half
In a greased casserole, put a layer of crushed crackers on the bottom. Add a layer of corn and a layer of oysters and liquid. Sprinkle with dry onion flakes, salt and pepper and dot with butter. Repeat layers. Heat milk and/or half & half and pour into casserole just until it can be seen, but not clear to the top. Sprinkle with crackers and dot with butter. Bake at 350° for 45 minutes.
Page 4 Top of Page
YULE CAKE
1½ cups whole Brazil nuts
1½ cups walnuts, halved
1 pkg. pitted whole dates
1 jar red maraschino cherries,
well drained
1 jar green (NOT MINT) maraschino
cherries, well drained
½ cup golden raisins
Combine above. Then sift together:
¾ cup flour
¾ cup sugar
½ tsp. baking powder
½ tsp. salt
Sift over nut/fruit mixture. Mix well. Beat 3 eggs with 1 tsp. vanilla until light and fluffy. Add to nut/fruit mixture. Mix well (batter will be stiff). Grease 9 x 5 inch loaf pan or two 3½ x 7 inch pans. Line with wax paper and grease wax paper. Bake at 300° for 2½ hours for the 9 x 5 pan, or 300° for one hour for the 3½ x 7 pan, until toothpick comes out clean.
DESSERT BURGERS
Combine:
2 cups flour
½ cup cocoa
1½ tsps. soda
¼ tsp. salt
Cream:
½ cup margarine
1 cup sugar
Add 1 egg
Alternately beat flour mixture into creamed mix with 1 cup milk till smooth. Drop by teaspoonfuls onto lightly greased sheet. Bake at 425° for 5-7 minutes.
Frosting:
½ cup margarine
2½ cups powdered sugar
½ tsp. vanilla
2 egg whites
Cream margarine till light. Gradually beat in 1 cup powdered sugar Add vanilla. Beat egg whites till foamy. Beat in remaining powdered sugar Combine mixtures. Spread frosting on half of cooled burgers. Place unfrosted burger on top to make a sandwich. Refrigerate.
HONEY PIE
1 cup honey
3 eggs, beaten
3 tbsps. butter
1 tsp. vanilla
1 cup chopped pecans
dash nutmeg
Bring honey to a boil. Remove from heat and quickly beat in eggs. Add remaining ingredients. Pour into unbaked 9 inch pie shell. Bake at 325° for 25 minutes till set.
DOUBLE CHOCOLATE CRUMBLE BARS
½ cup butter
¾ cup sugar
2 eggs
1 tsp. vanilla
Mix the first 4 ingredients and add the following:
¾ cup flour
½ cup chopped nuts
2 tbsps. cocoa
¼ tsp. baking powder
Mix till blended. Spread into greased 9 x 13 inch pan. Bake at 350° for 20 minutes. Sprinkle 3 cups mini marshmallows on top. Return to oven for 3 minutes. Cool. Melt 6 oz. butterscotch chips and 6 oz. chocolate chips together. Stir in 1½ cups Rice Krispies. Spread over cooked marshmallows. Cool & cut.
SALTED NUT ROLL BARS
1 yellow cake mix
1 egg
2/3 cup margarine
Mix together and press onto cookie
sheet. Bake at 325° for 16 minutes. Sprinkle with 2 cups mini
marshmallows and bake for one minute.
Spread marshmallows evenly over yellow cake mixture.
Melt together:
2/3 cup light corn syrup
¼ cup margarine
2 tsps. vanilla
12 ozs. peanut butter chips
Remove from heat and stir in 2 cups
Rice Krispies. Spread over marshmallows. Top with one large bag
salted nuts.
LEMON YUMMIES
CRUST:
1 cup flour
½ cup pecans
½ stick butter
Combine ingredients and bake at 375° for 15 minutes.
FILLING:
8 ozs. cream cheese
1 cup Cool Whip
1 cup powdered sugar
Pour over cooled crust.
TOPPING:
2 pkgs. instant lemon pudding (or
chocolate)
3 cups milk
Beat until thick and pour over cheese mixture. Top with Cool Whip and pecans.
TIP: To prevent chocolate covered cherries from weeping, dip twice.
Page 5 Top of Page
CAKE MIX BELGIAN WAFFLE
1 (17 oz.) package yellow cake mix
1½ cups milk or light cream
4 eggs
½ tsp. salt
Combine ingredients and beat till well blended and thick. Use 1 cup per 9" waffle. Lightly oil waffle maker and bake 2-4 minutes or until lightly browned. Will harden up as cools. Can be frozen and reheated in toaster. Either a Belgian or regular waffle iron can be used.
BELGIAN WAFFLES
1 package dry yeast
2 cups lukewarm milk
4 eggs, separated
1 tsp. vanilla
2½ cups sifted flour
½ tsp. salt
1 tbsp. sugar
½ cup melted butter
Sprinkle yeast over warm milk. Stir till dissolved. Beat yolks. Add to yeast mixture with vanilla. Sift flour, salt and sugar. Add to liquid mixture. Stir in melted butter. Combine. Beat whites until stiff. Carefully fold into batter. Let stand in warm place for 45 minutes or until doubled in bulk. Use 7/8 cup per waffle (or less). Makes five or more waffles.
SPANISH RICE
2 lbs. ground beef
1 lg. onion, chopped
1 green pepper, chopped
2 cans Italian stewed tomatoes
1 can green chilies
small jar Picanté sauce
1/3-½ pkg. taco seasonings
1 tsp. garlic salt
1 tsp. Mrs. Dash
pepper to taste
2-3 cans tomato sauce
Brown beef with onion and green pepper. Add remaining ingredients. Simmer for 20 minutes. Add 2-3 cups uncooked instant rice. Simmer for 5-10 minutes more, till rice is cooked through, stirring occasionally
POLSKA KILBASA
1 ring Polska Kilbasa, thinly sliced
15 oz. can pasta style stewed tomatoes
16 oz. can diced tomatoes
2 cans mushrooms
1 small jar pimentos
1 can chopped green chills
16 oz. can butter beans
16 oz. can red beans
31 oz. can pork & beans
Place in crockpot. Cook on HI for 4 hours.
1942 BANANA TEA BREAD
1¾ cups flour
2 tsps. baking powder
¼ tsp. soda
½ tsp. salt
1/3 cup shortening or margarine
2/3 cup sugar
2 eggs, well beaten
1 cup mashed ripe banana
Sift together first four ingredients. Beat shortening till creamy. Gradually add sugar. Add eggs, beat well. Alternately add dry ingredients with bananas. Add ½ cup chopped nuts or 1 cup dates (optional). Pour into greased 9 x 5 x 3 inch loaf pan. Bake at 350° for 70 minutes or until it tests done.
TIP: For cutout cookies, roll, cut and bake on foil. Leave room to spread and place foil on cookie sheet.
TROPICAL BREAD
4 eggs
1½ cups sugar
¼ cup oil
2½ cups flour
1 tsp. salt
2 tsps. soda
1 (20 oz.) can crushed pineapple,
undrained
1½ cups oatmeal
1 cup coconut
1 cup nuts, chopped
Beat eggs, sugar and oil together. Sift flour, salt and soda together, then add to egg mixture and beat well. Add remaining ingredients and mix well. Pour into two 9 x 5 inch greased and floured loaf pans and bake at 325°, 55-60 minutes, till done.
MIDDLE EAST LAMB BALLS
1 lb. ground lamb
½ cup cooked rice
1 tbsp. minced onion
1 tbsp. fresh mint or ¼
tsp. dry mint
1 tsp. salt
1/8 tsp. allspice
1/8 tsp. cinnamon
1/8 tsp. pepper
2 tbsps. cooking fat
1 cup yogurt, plain
½ cup grated cucumbers
2 tomatoes, chopped
¼ cup sliced green onions
Combine first 8 ingredients. Roll into 12 balls. Brown slowly in fat 15-20 minutes. Combine yogurt and cucumber. Cover and chill. Arrange meatballs and vegetables on platter Serve with sauce.
Page 6 Top of Page
FROM THE MAILBAG ...
Mary (Mrs. Harold) Balvanz
Eldora, IA
CHOCOLATE COVERED CHERRIES
½ cup Eagle brand sweetened
condensed milk
4 tbsps. butter
1 lb. sifted powdered sugar
1 tsp. vanilla
1 or more jars maraschino cherries,
well drained
1 (6 oz.) package semi sweet chocolate
chips
1/3 bar paraffin
Mix the condensed milk, butter, powdered sugar and vanilla. It may be necessary to use your hands to do so (kneading). Form the mixture into a small ball around a well drained maraschino cherry. Refrigerate balls for a couple of hours, or until firm.
Melt together the chocolate chips and paraffin, then dip the balls in the chocolate. Let the covered cherries stand in open air until the chocolate has set. Store in Tupperware or in a recloseable box. DO NOT REFRIGERATE. Best if served several days after preparation.
(Storing the cherries at room temperature for several days allows the sugar and cherry juice to mix, forming a syrupy center)
CHERRY MOCHA BALLS
1 cup softened butter (DO NOT USE
MARGARINE)
½ cup sugar
4 tsps. vanilla extract
2 cups flour
¼ cup unsweetened baking
cocoa
1 tbsp. instant coffee granules
½ tsp. salt
1 cup finely chopped pecans
2/3 cup chopped red candied cherries
Cream butter and gradually add sugar and vanilla. Beat until light and fluffy. Stir together flour, cocoa, coffee & salt, gradually add to creamed mixture. Mix well. Stir in pecans and cherries. Chill one hour. Roll into 1" balls. Place on ungreased cookie sheet. Bake at 350° about 15 minutes or until set. Cool on wire rack. Dust with powdered sugar Makes 6 dozen.
NO COOK BUTTER MINTS
1/3 cup light corn syrup, warm
¼ cup melted butter
1 tsp. flavoring, your choice
½ tsp. salt
1 lb. powdered sugar
Mix all ingredients and roll into little balls. Dip in powdered sugar. Press into molds. Unmold and air dry. Can be frozen.
MICROWAVE CHOCOLATE SCOTCH FUDGE
2 cups sugar
3½ cups mini marshmallows
1/3 cup evaporated milk
12 ozs. butterscotch chips
12 ozs. chocolate chips
2/3 cup crunchy peanut butter
Microwave sugar, marshmallows and milk on high for 4 minutes, stirring every 60 seconds. Stir in butterscotch chips till melted. Spread into greased 12 x 8 inch pan. Microwave chocolate chips and peanut butter on high 2½ minutes. Stir every 60 seconds. Spread over butterscotch mixture. Chill till firm.
NEVER FAIL PEANUT BUTTER FUDGE
1 (7 oz.) jar marshmallow cream
1 cup peanut butter
1½ cups sugar
¾ cup evaporated milk
1 tsp. vanilla
Place first 2 ingredients in bowl and mix together. Set aside. Cook sugar and milk to soft ball stage, approximately 12 minutes. Remove from heat and add vanilla. Pour into creamed mixture and beat till creamy. Pour in a greased 8 x 8 inch pan. Nuts can be added. Recipe can be doubled for a 9 x 13 inch pan.
YUMMY CANDY
1½ pounds almond bark
¾ cup peanut butter
Melt together and add:
1½ cups dry roasted peanuts
1½ cups mini marshmallows
2¼ cups Rice Krispies
Mix well. Drop by teaspoonfuls onto wax paper.
LIGHT EGGNOG
(DIABETIC)
1 cup non fat dry milk powder
½ cup water
24 packets Equal
1 tsp. brandy extract
½ tsp. rum extract
¼ tsp. nutmeg
2 eggs
2 cups skim milk
Combine first 3 ingredients in blender Blend on high 5-10 minutes, until smooth & creamy. Add extracts and egg. Blend. Add remaining ingredients. Blend and refrigerate.
Page 7 Top of Page
SOFT CHOCOLATE CHIP COOKIES
1 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs
2 tbsps. water & 1 tsp. soda.
combined
½ tsp. salt
1 tsp. vanilla
3½ cups flour
6 ozs. chocolate chips
Cream margarine and sugars. Add eggs and mix well. Add baking soda, water mixture and salt. Mix. Stir in vanilla. Add flour, a little at a time, stirring well after each addition. Add chocolate chips. Bake on greased cookie sheets for 8 to 10 minutes at 375°.
MRS. FIELDS' BLACK & WHITE COOKIES
2¼ cups flour
½ cup cocoa powder
½ tsp. soda
¼ tsp. salt
Whisk together, then combine:
1 cup dark brown sugar
¾ cup white sugar
½ cup softened butter
3 eggs
2 tsps. vanilla
Add to flour mixture. Fold in 1 cup chopped semi sweet chocolate and 1 cup chopped white chocolate. Drop by 2 tbsps. onto cookie sheet, 2 inches apart. Bake at 300° for 23-25 minutes.
CHOCOLATE TRUFFLE COOKIES
4 ozs. unsweetened chocolate bar,
chopped
6 tbsps. butter
2 cups (12 ozs.) semi sweet chocolate
chips
½ cup flour
2 tbsps. unsweetened cocoa powder
¼ tsp. baking powder
¼ tsp. salt
1 cup sugar
3 eggs
1½ tsps. vanilla
Preheat oven to 250°. Combine chopped chocolate, butter and 1 cup chips and place in oven till melted. Cool. Combine flour, cocoa, baking powder and salt. Beat together sugar and eggs for two minutes. Beat in vanilla. Stir in chocolate mixture, flour mixture and 1 cup of chocolate chips. Chill dough at least one hour. Roll in balls and place on greased cookie sheet 2" apart. Bake 10 minutes.
C & H HOLIDAY COOKIES
½ cup butter or margarine,
softened
1 cup sugar
1 tbsp. lemon juice
2 cups flour
1 large egg
1 tsp. vanilla extract
½ tsp. salt
½ tsp. soda
Combine butter and sugar till light and fluffy. Beat in egg. lemon juice and vanilla. Combine dry ingredients and gradually beat into wet mix till well blended. If desired, add several drops of food coloring. Divide dough in half. Flatten slightly Wrap in plastic wrap and chill for 2 hours. Preheat oven at 375°. Flatten dough to 1/8 inch on floured surface. Cut and place one inch apart on ungreased sheet. Bake 8-10 minutes till slightly browned around the edges. Cool on rack.
Frosting: Beat 1½ cups powdered sugar and 1 egg white 3-5 minutes, till glossy and piping consistency. Add water if too stiff; powdered sugar if too thin. Tint with food coloring if desired.
LEMON REFRIGERATOR COOKIES
½ cup butter
1 cup sugar
1 egg, beaten
juice and grated rind of 1 lemon
1½ cups flour
½ tsp. soda
½ tsp. cream of tartar
¼ tsp. salt
Cream butter and sugar till fluffy. Add egg, juice and rind. Beat well. Combine dry ingredients and add to egg mixture. Mix till smooth. Form into two rolls. Wrap in heavy wax paper and chill till firm. Slice thinly. Place on ungreased cookie sheet. Bake at 350° till light brown around the edges.
CHEWY CHOCOLATE COOKIES
1¼ cups soft margarine
2 cups sugar
2 eggs
2 tsps. vanilla
2 cups flour
¾ cup cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup nuts (optional)
1 cup chocolate chips (optional)
Cream margarine and sugar together. Add eggs and vanilla; beat till smooth. Combine dry ingredients and add. Stir in nuts and chips. Bake on ungreased cookie sheet, 350° for 8-9 minutes ... DO NOT OVERBAKE!
Page 8 Top of Page
CRANBERRY KETCHUP
1 can jellied cranberry sauce
¾ cup sugar
¼ cup vinegar
2 tsps. ground mustard
¼ tsp. ground cinnamon
1/8 tsp. ground white pepper
1/8 tsp. allspice
1 tbsp. flour
2 tbsps. hot water
Combine first seven ingredients. Bring to a boil. Stir together flour and water and add paste to mixture. Stir till thickened. Cool, cover and chill 8 hours or overnight.
FAMOUS RUM BALL COOKIES
½ cup evaporated milk
6 oz. pkg. chocolate chips
3 tbsps. corn syrup
Combine and heat till melted. Remove from heat and add 1/3 cup rum or 1 tsp. rum flavoring and ½ cup powdered sugar. Stir well. Add 1 cup chopped nuts and 2½ cups ground vanilla wafers. Mix and let stand for 1 hour. Roll dough into balls and roll in powdered sugar. Chill 1 hour.
DOUGH ORNAMENTS
(NOT for consumption)
4 cups flour
1 cup salt
1½ cups hot water
Pour water in bowl. Add salt and allow to dissolve 1 minute. Add flour and Stir till absorbed. Mix dough with hands till smooth and "satiny". Keep dough in plastic bag while working on ornaments. Dough does not keep long. Mold into desired shapes. Bake at 325° for 2½-3 hours.
COOKIES MEATBALLS
2 lbs. ground beef
1 cup applesauce
1 cup bread crumbs
2 eggs
salt and pepper
Mix well and make into balls. Pour into a crock pat (brown first). Cover with this sauce: 2 cups COOKIES BAR-B-Q SAUCE, 1 cup tomato juice, 1 small onion, chopped, and 1 green pepper. Cook till done and serve.
First of all, I want to wish each of you a wonderful new year! I also want to welcome all of our new subscribers to the Open Line family.
As always, the first bulletin of the year includes a lot of the holiday favorites that came in at the last minute.
You will want to make sure you receive the March/April issue, as Dwayne and I will include the "Marconi" award winning recipes from the WMT recipe contest. Our thanks to the hundreds of listeners that participated.
Between the rain and the snow across the country I'm sure we are all looking forward to a sunny spring. Don't forget WMT's Annual Lawn, Garden and Home Expo, March 26 and 27, at Hawkeye Downs in Cedar Rapids. We hope to see many of you there.
S. K. R.
Enjoy COOKIES Regular or Western
Style
BAR "B" "Q" SAUCE
For more recipes send self
addressed stamped envelope to:
Cookies Food Products 104 N. Cornfield
Rd.
Wall Lake, Iowa 51466
PAGES