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SWEET POTATO BISCUIT
2 cups flour
2 Tbsp. brown sugar
1 Tbsp. baking powder
¼ tsp. salt
3 Tbsp. plus 1 tsp. margarine,
cold & chopped
¾ cup milk
½ cup mashed, cooked sweet
potatoes
Combine first 4 ingredients. Cut in margarine with pastry blender until coarse. Add milk and potatoes. Stir until moistened. Turn onto heavily floured board. (Dough will be very sticky.) Kneed 4-5 times. Roll to ½" thickness. Cut. Place on sheet and bake at 450° for 15 minutes until golden.
POTATOES YUMMY
2 lbs. frozen hash brown potatoes
½ stick butter or oleo,
melted
1 can cream of chicken soup
1 med. onion, chopped
1 pt. sour cream
2 cups grated cheese (mild Colby)
Mix together and place in a greased casserole. Top with 2 cups crushed corn flakes, mixed with ¼ stick melted butter or oleo. Bake at 350° for 1 hour.
CORN BREAD DRESSING
(from my fishin' buddy, Bill Pulda)
10 oz. corn bread mix, prepared
per package directions
½ lb. bulk pork sausage,
lightly browned
¾ cup butter
1 cup chopped onion
1 cup chopped celery
1 cup chopped mushroom
1 Tbsp. poultry seasoning
3 cups herbed seasoned croutons
¼ cup chopped parsley
¼ cup broth from cooked
giblets or ¼ cup milk
Melt butter in skillet and sauté onion, celery & mushrooms. Stir in poultry seasoning. Mix with browned sausage. Break cornbread into pieces and toss with sausage mixture. Add croutons, parsley and broth (or milk). Toss to mix. If baking stuffing separately from the bird, add ¼ cup more broth or milk.
HOLIDAY BISCUIT CUT OUTS
2¼ cups flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
½ lb. pork sausage
2 Tbsp. butter
¼ cup chopped pecans
¾-1 cup buttermilk
2 Tbsp. milk
Pre-heat oven to 400°. Combine first 4 ingredients. Cut in sausage, butter and pecans to fine crumb stage. Stir in enough buttermilk to form soft dough. Turn out onto well floured surface. Kneed 5-6 times. Roll to ½" thickness. Cut with floured holiday cookie cutter or biscuit cutter. Place 2" apart on greased cookie sheet. Brush with milk. Bake 15-20 minutes. Remove immediately from sheet and cool completely cooked, crumbled and drained.
UPSIDE DOWN PIZZA
1½ lbs. ground beef
½ cup chopped onion
½ cup chopped green pepper
Combine, brown and drain.
Stir in:
1/8 tsp. tabasco
½ tsp. oregano
1/8 tsp. salt
¼ tsp. garlic salt
Spoon into 9"x13" pan. Top with 15 oz. can pizza sauce. Sprinkle with 2 cups shredded mozzarella.
Beat together:
2 eggs
1 cup milk
1 Tbsp. oil
Add:
1 cup flour
½ tsp. salt
Beat one minute.
Pour over mozzarella cheese. Top with favorite pizza toppings. Top with ½ cup grated parmesan. Bake 30 minutes at 375°.
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CHEESY CHILI CUPS
nonstick cooking spray
24 wonton skins
1 cup shredded low fat Cheddar
cheese
1/3 cup low fat ricotta cheese
¼ cup canned green chilies,
drained & finely chopped
1 Tbsp. chopped chives or green
onion tops
¼ tsp. ground cumin
48 ripe olive slices
Spray 2 sets miniature muffin tins with nonstick cooking spray. With 3 inch cookie cutter cut won-ton skins into circles. Place one circle in each muffin cup, molding it to the cup. Spray lightly with additional nonstick cooking spray. Bake in preheated 350° oven 7-8 minutes or until golden. Remove from tins and place on cookie sheets. In medium bowl combine cheeses, chilies, chives or green onions and cumin. Mix well. Fill each won-ton cup with 2 tsp. cheese filling. Top with 2 olive slices and bake in preheated oven (350°) for 10 minutes or till bubbly. Serve warm.
TURKEY POT PIE
1/3 cup margarine
1/3 cup flour
1 tsp. onion flakes
1 Tbsp. chicken soup base
½ tsp. salt
¼ tsp. pepper
1¾ cup water
2/3 cup milk
2 cups cut up turkey, cooked
10 oz. frozen vegetables (any kind)
Melt margarine and slowly add flour. Add onion flakes and chicken soup base. Stir in salt & pepper. Slowly stir in water & milk. Stir in meat & vegetables. Pour into unbaked 9" pie shells. Top with crust. Bake at 375° for 45 minutes.
PUMPKIN NUT WAFFLE
2½ cups sifted flour
4 tsp. baking powder
1 tsp. salt
¾ tsp. cinnamon
¼ tsp. nutmeg
3 eggs, separated
1¾ cups milk
½ cup melted margarine
½ cup canned pumpkin
¾ cup chopped pecans
Sift dry ingredients together. Beat yolks and combine with milk, margarine and pumpkin. Add to dry ingredients. Mix well. Beat egg whites until stiff. Fold into batter. Pour onto waffle iron and sprinkle with nuts. Makes eight waffles.
QUICK GOLDEN STEW
4 carrots, sliced
1½ cups potatoes, peeled
& diced
2 med. onions, chunked
water
10 oz. package frozen peas
2 cups cubed ham
10¾ oz. can cream of celery
soup
8 oz. jar Cheese Whiz or 1 cup
cubed Velveeta cheese
In a large pan combine the first 3 ingredients and enough water to cover. Cook covered 10 minutes or until tender. Add peas and ham. Cool 8 minutes. Stir in soup and cheese. Heat through. 4-6 servings.
HOT BEAN DIP
2 lb. ground beef
1 can cheese soup
1 can refried beans
4 oz. taco sauce
4 oz. can green chilies, diced
and drained
1 lb. Velveeta, cut into chunks
Brown & drain ground beef. Add remaining ingredients. Stir until melted. Keep dip warm in crockpot. Serve warm with chips.
SPICED CRANBERRY MOLD
2-3 oz. pkgs. strawberry gelatin
1½ cups boiling water
1½ cups cold water
1 cup chopped cranberries
1 orange, peeled & chopped
½ cup chopped apples
½ cup chopped walnuts
¼ tsp. cinnamon
1/8 tsp. ground cloves
Dissolve gelatin in boiling water. Stir in cold water. Chill until slightly set. Stir in remaining ingredients. Pour into four cup ring mold. Chill until set. Unmold and place grapes & cranberries in center hole when serving.
BUTTER BEAN SALAD
(SERVES 6-8)
1 (15 oz.) cans butter beans
1 Tbsp. olive oil
1/3 cup lemon juice
½ cup minced parsley
½ cup sliced green onion
2 large tomatoes, cored & diced
1 tsp. pepper
Topping:
1/3 cup packed feta cheese
1-2 green onions, trimmed
Drain, rinse and redrain beans very well. Combine in bowl all ingredients except cheese and onions. Cover and chill 4-5 hours. To serve: stir ingredients and crumble cheese on top. Garnish with green onions.
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BREAKFAST TACOS
8 eggs
2 Tbsp. milk
¼ cup Cookies Taco Sauce
and Dip
2 Tbsp. chopped onion
¼ tsp. chili powder
¼ tsp. black pepper
pinch of salt
2 Tbsp. butter or margarine
6 frozen flour tortillas
6 strips of bacon, fried crisp
1 cup grated cheddar cheese
Combine first 7 ingredients and beat with wire whisk until blended. Scramble egg mixture in melted butter. Set out warmed tortillas, fried bacon, cheese, egg mixture and Cookies Taco Sauce and Dip. Prepare as Tacos; place one strip of bacon in center of tortilla, spoon on some egg mixture, top with grated cheese and sprinkle on Cookies Taco Sauce and Dip. Roll tortilla and eat like taco.
BLENDER BLOODY MARY
12 oz. jar of salsa
½ tsp. seasoned salt
20-24 ice cubes
½ cup vodka
4 lemon or lime wedges
Blend first 2 ingredients till smooth. Add the next 2 ingredients, cover and blend till slushy. Garnish with lemons or limes. Makes 4 drinks.
EASY PEANUT BUTTER BAR
1 cup flour
½ cup sugar
½ cup packed brown sugar
½ tsp. baking soda
½ cup margarine
1/3 cup peanut butter
1 egg
1 cup quick oats
1 cup chocolate chips
Combine all ingredients, except chips. Press in greased 9" x 13" pan. Bake 20-25 minutes at 350°. Remove from oven and sprinkle with chips. Let stand till melted and spread.
SNOW DRIFT FUDGE BARS
½ cup butter or margarine
2 squares unsweetened chocolate
¾ cup sugar
1 cup flour
¼ tsp. salt
2 egg yolks, reserve whites
1½ tsp. vanilla
1 cup rolled oats, dry
Melt first 2 ingredients. Sift dry ingredients together. Add yolks, vanilla and melted butter mixture. Beat by hand. Stir in oats. Place in an ungreased 7" x 11" dish.
Topping:
2 egg whites, 1/8 tsp. salt, ¼
tsp. cream of tartar, ½ tsp. vanilla, ½ cup sugar, ½
cup chopped nuts.
Beat 3 ingredients till soft. Add vanilla. Pour sugar in slowly, beating with mixer till glossy. Spread over base. Sprinkle with nuts. Brown 20-25 minutes at 325°. Watch carefully.
First layer:
NAPOLEON CREMES
7 Tbsp. butter or margarine
¼ cup sugar
¼ cup cocoa
1 tsp. vanilla
1 egg, slightly beaten
2 cups finely crushed graham cracker
crumbs
1 cup flaked coconut
Combine first 4 ingredients in a double boiler over simmering hot water. Stir until butter is melted and smooth. Add egg and stir constantly until mixture is smooth and thickened. (Mixture will look curdled at this point.) Remove from heat and stir in crumbs and coconut until coated. Press into the bottom of a buttered 9" square pan. Chill.
Second layer:
½ cup butter or margarine
3 Tbsp. milk
3¾ oz. pkg. instant vanilla
pudding mix
2 cups sifted powdered sugar
Cream the butter, then stir in milk, dry pudding mix and sugar. Beat with electric mixer until light & fluffy. Spread over first layer in pan and return to refrigerator and chill until firm.
Third layer:
6 oz. semi sweet chocolate chips
2 Tbsp. butter or margarine
Melt together in double boiler, stirring until smooth. Cool slightly. Spread evenly over second layer in pan. Refrigerate.
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COCONUT DATE COOKIES
2 cups sifted flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup butter/margarine
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups quick oats
1 cup finely chopped dates
1 cup broken walnuts
1 cup flaked coconut
Sift together first four ingredients. Cream butter & sugars together until light and fluffy. Beat in eggs at medium speed one at a time, beating after each addition. Blend in vanilla. By hand, gradually stir in dry ingredients to creamed mixture. Stir in oats, dates, nuts and coconut. Chill one hour. Drop by teaspoons onto greased sheet 2" apart. Bake at 350° for 12-15 minutes.
CREAM CHEESE COOKIES
1½ cups margarine
1½ cups sugar
8 oz. cream cheese, softened
2 eggs
2 Tbsp. lemon juice
1½ tsp. grated lemon peel
(optional)
4½ cup flour
1½ tsp. baking powder
apricot preserve or cherry pie
filling
Combine first 3 ingredients. Mix well. Blend in eggs, lemon juice & rind. Add dry ingredients. Mix well. Chill 1 hour. Roll rounded tablespoons of dough into balls. Place 2" apart on ungreased sheet. Flatten center slightly with thumb. Fill with preserve or filling. Bake 350° for 15 minutes. Cool completely and sprinkle with powdered sugar. Makes seven dozen.
ANGEL COOKIES
1½ sticks butter
½ cup sugar
½ cup brown sugar
1 egg
1 tsp. vanilla
2 cups flour
1 tsp. cream of tartar
1 tsp. baking soda
dash salt (optional)
½ cup pecans
Cream together butter and sugars. Beat in egg and vanilla. Add dry ingredients. Stir in nuts. Roll into balls, dip bottom half quickly into small bowl of water, then quickly into small bowl of sugar. Place sugared half up onto greased sheet. Bake 8-10 minutes at 350°.
MINT COOKIES
¾ cup margarine
1½ cup sugar
2 Tbsp. water
12 oz. chocolate chips
2 eggs
2½ cup flour
1¼ tsp. baking soda
½ tsp. salt
1 box Ande's Mints
Melt together first 4 ingredients. Remove from heat and cool 10 minutes. Mix in eggs. Add dry ingredients. Chill one hour. Roll into balls. Bake at 350° for 12-13 minutes. Remove from oven and place one mint into the center of each cookie. Allow mint to melt and swirl around the top of the cookie.
ALMOND BARK COOKIES
2 lbs. almond bark (light or dark)
1 cup chunky peanut butter
2 cups dry roasted peanuts, chopped
(optional)
2 cups mini marshmallows
3 cups Rice Krispies
Melt bark until smooth. Stir in remaining ingredients. Mix well. Drop by teaspoons onto wax paper to harden.
STAINED GLASS COOKIES
2¾ cups flour
½ tsp. baking powder
½ tsp. salt
2 sticks butter, softened
2/3 cup sugar
2 tsp. egg (half a large egg, lightly
beaten)
1½ tsp. vanilla extract
1/8 tsp. lemon extract
1 cup assorted sour ball candies
Whisk together first 3 ingredients. Set aside. Cream butter and sugar until fluffy Add extracts and egg. Beat until blended. At low speed, gradually beat in dry ingredients until dough can be gathered into a ball. Form dough into large, flat disk, wrap in plastic wrap, and refrigerate at least 30 minutes, but no longer than 3 hours. Line cookie sheets with aluminum foil, and lightly butter the foil. Separate candy into colors, and pulverize. Keep each color separate. Using ¼ of the dough at a time, roll to 1/8" thickness between two sheets of plastic wrap or a lightly floured board. Cut out with 3" cookie cutter. Transfer to cookie sheets. Cut out shapes for the stained glass with small cutters or a small, sharp knife. Use tip of small knife to fill the holes with candy pieces, filling just to the top of the dough. Brush away excess candy. Bake in preheated 350° oven 10-12 minutes until cookies are lightly browned and the candy has melted. (Watch carefully at the end so that candy does not caramelize and turn brown.) Cool on sheets and remove.
Page 5 Top of Page
VINEGAR PIE CRUST (GERMAN)
4 cups flour, sifted
1 Tbsp. sugar
1½ tsp. salt
1½ cups shortening or lard
½ tsp. baking powder
1 egg
1 Tbsp. vinegar
½ cup water
Blend first 3 ingredients. Cut in lard. Beat egg and blend in vinegar and water. Sprinkle over mixture tossing with fork to blend. Gather dough with fingers to clean bowl before chilling. Makes 3 slabs.
100 YEAR OLD NEVER FAIL VINEGAR CRUST
3 cups four, sifted
1 cup lard
1 egg, beaten
5 Tbsp. water
1 Tbsp vinegar
1 tsp. sugar
¼ tsp. baking powder
Sift dry ingredients. Cut in lard. Add liquid and mix just to moisten. Push to form ball. Makes double crust for 2 pies.
EASY PERFECT PIE CRUST
1 cup lard or 1 cup + 3 Tbsp. Crisco
3 cups flour
In a 1 cup glass measurer place 1 egg yolk and enough vinegar to fill to ¼, plus enough milk to fill to ½ cup.
Mix flour and cut in lard. Add liquid and toss to form ball. Makes two double crusts.
COUNTRY STYLE VANILLA-PUMPKIN ICE CREAM
3 eggs
1¼ cups sugar
3 cups milk
3 cups whipping cream
2 Tbsp. vanilla
¼ tsp. salt
Beat eggs until foamy. Gradually add sugar and beat until thickened. Add remaining ingredients. Chill & freeze. Makes 3 quarts.
To make pumpkin ice cream, combine:
2 cups canned pumpkin
1½ tsp. pumpkin pie spice
½ tsp. all spice
Blend together and add to vanilla ice cream recipe after beating eggs and sugar with the rest of the ingredients.
CHARLIE'S ON THE RIVER GRASSHOPPER PIE
Crust:
1 cup Bisquick
¼ cup cocoa
2 Tbsp. sugar
¼ cup butter or margarine,
softened
3 Tbsp. boiling water
Combine Bisquick, cocoa, sugar and butter in small bowl. Add water and stir well until dough forms into a ball and "cleans" bowl. With floured hands, pat dough lightly into 9" pie pan bringing dough up to the edge of the pan. Bake at 350° for 8-10 minutes. Cool.
Filling:
1 envelope unflavored gelatin
1/3 cup cold water
1 cup chilled whipping cream
1 cup prepared instant vanilla
pudding
¼ cup white creme de cocoa
¼ cup green creme de menthe
Sprinkle gelatin in water in small saucepan. Stir over low heat until dissolved. Beat whipping cream until stiff. Blend in pudding & liqueurs. Mix into gelatin and add green food coloring if desired. Pour into cooled crust. Chill at least four hours. Garnish with whipped cream and chocolate curls.
MINCEMEAT PUMPKIN PIE
1½ cups mincemeat
1 cup canned pumpkin
½ cup sugar
¼ tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
2 eggs
½ cup milk
Line a 9" unbaked pie shell with mincemeat. Beat remaining ingredients together. Pour over mincemeat. Bake 35-45 minutes at 425°. Test for doneness. Serve slightly warm.
1930'S HOMEMADE MARSHMALLOWS
2 Tbsp. Knox Gelatin
¼ cup cold water
¾ cup boiling water
2 cups sugar
1/8 tsp. salt
1 tsp. vanilla (white)
powdered sugar
Soak gelatin in cold water until absorbed. Boil sugar and boiling water to soft ball stage. Add vanilla and salt to gelatin. Pour syrup over gelatin, beating constantly until cool and thick. Butter a shallow pan and dust with powdered sugar. Turn mixture into pan and smooth even. Dust with powdered sugar. Let stand overnight. Then, cut in squares and roll in powdered sugar.
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PEANUT BUTTER BALLS
2 cups powdered sugar
2 Tbsp. butter or margarine, room
temperature
1 Tbsp. milk
2 tsp. sugar
½ tsp. vanilla extract
½ cup creamy peanut butter
Combine first 5 ingredients until blended. Blend in peanut butter. Roll by heaping tablespoons into 1" ball and place on wax paper lined cookie sheet. Chill two hours.
Melt together:
6 oz. chocolate chips
1 Tbsp. solid vegetable shortening
Scrape into small bowl. Individually spear each ball onto toothpick, then dip into melted chocolate. Drip off excess. Return to wax paper and chill 10-15 minutes to firm up chocolate.
CHOP SUEY
2 cups sugar
1 cup white syrup
½ cup water
1 Tbsp. butter
1 cup uncooked peanuts
1 tsp. vanilla
2 tsp. soda
1 tsp. salt
12 oz. raw ribbon coconut
Butter 2 cookie sheets and set aside. Mix first 3 ingredients in sauce pan and boil without stirring till the hard ball stage. Add butter, salt and peanuts. Cook and stir till brown. Remove from heat and add vanilla and soda. Stir and add all the raw coconut that you can. Pour onto the greased cookie sheets and let set up.
ADDICTIVE CRUNCH
1 box Corn Chex cereal
1 box Rice Chex cereal
1 box Crispex cereal
1 lb. pecans
Combine and place in large roaster.
2 lbs. brown sugar
1 cup light corn syrup
1 lb. butter
Combine, bring to boil and simmer five minutes. Pour syrup mixture over cereal in roaster. Mix well. Spread cereal onto sprayed cookie sheets. Bake at 200° one hour
EASY PEANUT CLUSTERS
12 oz. butterscotch chips
6 oz. chocolate chips
Combine & melt together. Stir in 1 lb. spanish peanuts. Drop by teaspoons onto wax paper and let harden.
SUGAR FROSTED NUTS
1 Tbsp. butter
1 egg white
1 Tbsp. water
dash salt
½ cup sugar
1 tsp. cinnamon
¼ tsp. nutmeg (optional)
¼ tsp. cloves (optional)
2 cups almonds, walnuts, or pecans
Melt butter in 13" x 9" pan. Set aside. Beat egg white with water until foamy. Add dry ingredients. Mix well. Add nuts. Toss to coat evenly. Spread onto buttered pan. Bake at 300° for 35-40 minutes. (Microwave: cook on high 2 minutes. Stir. Cook on high 3-5 more minutes.) Cool in pan and break apart.
MINTED NUTS
1 cup sugar
¼ cup light corn syrup
½ cup water
Combine and boil to softball stage.
Remove from heat and add:
1 tsp. peppermint flavoring
10 regular size marshmallows
Beat well until marshmallows are melted.
Add:
3 cups broken walnuts
Stir to coat. Spread out on ungreased
jelly roll pan to dry.
PECAN KISSES
2 egg whites, stiffly beaten
½ tsp. vanilla
¾ cup brown sugar
2 cups pecans
Combine and place on well greased sheet. Bake at 250° (correct) for 30 minutes. Turn off oven and leave in 30 more minutes. Don't peek.
COCONUT BON BONS
8 oz. cream cheese, softened
½ stick margarine
5-6 cups sifted powdered sugar
1 tsp. vanilla
1 cup flaked coconut
Combine all ingredients and chill 1 hour. Roll into walnut sized balls. Cover and freeze 15 minutes.
Melt together:
12 oz. chocolate chips
1 square unsweetened chocolate
½ cake paraffin
Dip balls in melted mixture. Place on wax paper to set up.
Page 7 Top of Page
ICE BOX COOKIES FOR A CROWD
(MAKES 90 COOKIES)
1 lb. margarine
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp. baking soda dissolved in
3 Tbsp water
5½ cups flour
1 cup walnuts, finely chopped
Cream margarine and sugars. Beat in eggs. Add soda and flour. Stir in nuts. Roll into log and chill. Slice and place on ungreased sheet. Bake at 350° for 10-12 minutes.
FROM COUNTRY COOKIN COOKBOOK CAKE MIX COOKIES
1 pkg. any flavor cake mix
3 Tbsp. vegetable shortening
3 Tbsp. flour
3 eggs
Mix all ingredients together and drop by teaspoonfuls onto greased cookie sheets. Bake at 350°. for 12-15 minutes.
CREAM PUFF DESSERT
Heat to a boil:
1 cup water
1 stick margarine
Remove from heat and stir in 1 cup flour. Beat in 4 eggs, one at a time. Spread onto greased 11" x 15" jelly roll pan. Bake at 400° for 25-30 minutes.
Beat together:
2 pkgs. instant pudding (any flavor)
4 cups milk
8 oz. cream cheese
Spread over cooled crust. Top with Cool Whip. Drizzle with chocolate syrup before serving.
CHEESE & HAM BALLS
1 (8 oz.) package cream cheese
2 cups (½ lb.) shredded
cheddar cheese
1 tsp. dry mustard
1 (2½ oz.) can deviled ham
1 tsp. grated onion
½ tsp. paprika
1 tsp. parsley flakes
½ cup chopped pecans
Combine all ingredients except nuts. Mix well and chill. Shape in 1 large or 2 small balls and roll in nuts to coat. Refrigerate till serving.
Some of you will recognize this as the Pot Luck Corn Dish found in the Silver Anniversary Open Line Cookbook.
THANKSGIVING CORN DISH
1 can cream style corn
1 can whole kernel corn, drained
2 eggs
1 cup sour cream
½ cup margarine
1 box Jiffy Corn Bread mix
salt & pepper, to taste
1 cup cheese, your choice
pimento & onion, to taste (optional)
Combine first 5 ingredients. Fold in corn bread mix and blend. Stir in cheese and onion. Pour in greased casserole. Bake at 350° for 35 minutes.
WASSAIL
(Washington, Iowa Historical Society)
9 cups apple cider
4 cups water
2 cups cranberry juice
1 cup sugar
1½ tsp. whole cloves &
4 sticks of cinnamon wrapped in a cheesecloth bag.
Combine and bring to boil. Simmer 15 minutes. Whiskey & Schnapps can be added to taste.
TIP: REMOVING CRAYON (LINN CO. EXTENSION)
Fill washing machine with warm water. Put in usual amount of detergent. Add one cup baking soda and some water conditioner such as Calgonite. (Package directions will tell you how much to use.) Agitate until dissolved. Add clothes. Wash on a long cycle. Repeat if necessary. Do not dry between treatments!
CREAMY FUDGE
1 1/3 cups granulated sugar
1 jar (7 oz.) marshmallow creme
2/3 cup evaporated milk
¼ cup butter
¼ cup Kahlua
¼ tsp. salt
2 cups semi sweet chocolate pieces
1 cup milk chocolate pieces
2/3 cup chopped nuts
1 tsp. vanilla
Line 8" square baking pan with foil. In 2 qt. saucepan combine sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to rapid boil, stirring constantly for 5 minutes. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve, cut in squares. Makes about 2¾ lbs.
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Make sure your "BEST OF THE OPEN
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 8 Top of Page
DATE BON BONS
1 lb. snipped dates
1 cup chopped nuts
½ cup chunky peanut butter
2 cups powdered sugar
6 Tbsp. melted butter
Combine all ingredients, shape into balls and chill several hours.
12 oz. chocolate chips
½ stick paraffin
Melt in a double boiler. Dip balls into coating and place on wax paper. Store in refrigerator.
EASY ENGLISH TOFFEE
1 cup sugar
½ lb. stick margarine
3 Tbsp. water
1 tsp. vanilla
2 oz. milk chocolate bars, broken
into sections
finely chopped nuts
Combine first 3 ingredients. Cook to crack stage, stirring constantly. Remove from heat and add vanilla. Pour into buttered pan. Let stand several minutes. Place chocolate sections around edge of pan. Allow to melt. Spread over toffee with rubber spatula. Sprinkle with nuts.
ORANGE BALLS
¼ lb. softened margarine
1 lb. powdered sugar
1 lb. vanilla wafers, crushed
6 oz. concentrated orange juice
1 tsp. vanilla
Combine all ingredients and mix together. Roll into 1" balls. Roll balls into flaked coconut. Top with colored frosting.
ALMOST LIKE TURTLES
18 oz. package real chocolate chips
1 pint marshmallow cream
1 can Eagle Sweetened Condensed
milk
Combine over low heat and stir till melted. Remove from heat and add 1 tsp. vanilla, ½ tsp. salt and 1 lb. pecans. Stir and add 1 lb. unwrapped caramels cut in ½" pieces. Stir, but do not melt. Drop by teaspoonfuls on butter pan. Makes 50 turtles. Store in air-tight container.
APRICOT COCONUT BALLS
4 cups dried, finely chopped apricots
4 cups coconut
2 cups chopped walnuts
14 oz. can sweetened condensed
milk
1 cup powdered sugar (optional)
Combine all ingredients except powdered sugar. Roll into 1" balls. Roll in powdered sugar. Chill. Makes 8-10 dozen.
For a lot of you this is your first issue of The Best Of The Open Line bulletin. I want to welcome you to our growing number of subscribers and hope you enjoy us coming into your home this year
You will find a lot of recipes that were called in during the holiday season in this issue. Try them now and you will know which ones you'll want to treat your family with when the merry bells start ringing for 1994.
Stay healthy and warm for the remainder of winter!
S. K. R.
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