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Happy New Year!
Here's some more recipes for you to try in the upcoming year I hope more than a few become favorites at your home.
I'd like to thank the Iowa Turkey Federation, Tim Beeler of Bee-Lor, Inc., Jim Clarahan, The Iowa Egg Council, The Iowa Beef Industry Council, former WMT Farm Director Jack Crowner and most of all, you for supplying as with all of these great food ideas. There wouldn't be an Open Line without you. Thanks for keeping us in calories!
Dwayne
OLD FASHIONED TURKEY STUFFING
4 cups celery diced
1 cup onion, chopped
1 cup margarine
4 qts. dry bread crumbs
1½ tsps. poultry seasoning
½ tsp. sage
½ tsp. pepper
hot broth or hot water
In a skillet over medium heat, sauté celery & onion in the margarine until onion is transparent but not brown, stirring occasionally. Remove from heat and set aside. In a large bowl, combine onion/celery mixture with bread cubes and seasonings. Add enough broth or water to soften bread cubes and make stuffing hold together. Bake uncovered at 325° for 45 minutes.
Variations:
Giblet stuffing: add cooked & chopped giblets. Use giblet broth as liquid.
Raisin stuffing: add 2 cups seedless raisins and 1 cup chopped nuts.
Chestnut stuffing: add 2 cups boiled, chopped chestnuts. Use broth for liquid.
Mushroom stuffing: add 6 ounces sliced. drained mushrooms, or sauté 2 cups sliced, fresh mushrooms with celery & onion.
ARCTIC SALAD
6 ozs. cream cheese
2 Tbsps. mayonnaise or salad dressing
2 Tbsps. sugar
1 can whole cranberry sauce
9 oz. can crushed pineapple, drained
½ cup walnuts or pecans,
chopped
small carton frozen whipped topping
Blend together the first 3 ingredients until smooth. Fold in remaining ingredients. Freeze. Remove from freezer 1 hour before serving.
SUPER SIMPLE BAKED PANCAKES
2 large eggs
½ cup milk
½ cup flour
¼ tsp. salt
pinch ground nutmeg
1 Tbsp. mild olive oil or vegetable
oil
Preheat oven to 450°. Whisk together eggs and milk. Beat in flour, salt & nutmeg. Heat oil in oven for 5 minutes in either a 9-10" skillet, 9" pie plate or 11 " x 7" baking dish. When oil is hot, pour in batter. Bake uncovered for 18-20 minutes until edges are puffed & crispy and center is golden brown. Do not open oven door during baking time.
JACK CROWNER'S BOURBON BALLS
1 cup vanilla wafers, crushed
1 cup pecans, chopped
1 cup powdered sugar
2 Tbsps. cocoa
¼ cup Kentucky Bourbon
1½ Tbsps. white Karo Syrup
Mix together the first four ingredients. Pour in bourbon & syrup. Mix and let soak overnight. Roll into balls and roll in additional powdered sugar. Seal in air tight container.
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Jim Clarahan from the Marion Hy-Vee Food Store gave us these next four ideas
PRIME RIB ROAST
4-5 lb. beef roast
3 bay leaves
24-28 oz. 7-Up
salt and pepper, to taste
medium onion, sliced
Place the roast in a Reynolds cooking bag; season as desired. Add onion, bay leaves and 7-Up. Bake at 325° for 30 minutes per pound for medium, or 35 minutes per pound for well done. Remove from bag, let stand for 10 minutes and slice. Spoon liquid over meat or thicken with a tablespoon of corn starch and serve over slices.
SCALLOPED OYSTERS
1 pint oysters
16 saltine crackers, crushed
2 cups milk
¼ cup butter or margarine
salt and pepper, to taste
Spray 2 quart casserole dish with Pam. Cover the bottom of the dish with half of the oysters; dot with butter, salt and pepper and half of the bread crumbs. Add remaining oysters and crumbs. Drizzle with milk until crumbs are moist. Bake at 350° for 45 minutes.
NO FAT SAUTÉED BAY SCALLOPS AND SHRIMP
1½ cup white Zinfandel or
white wine
1/3 pound scallops
1 Tbsp. fresh or dried parsley,
chopped
¾ tsp. garlic powder, or
to taste
1/3 lb. shrimp, cooked and deveined
Heat wine to boiling point, reduce heat to medium. Add scallops and cook about 3 minutes. Add shrimp and cook 2 to 3 minutes over medium heat. Remove seafood from wine. Dissolve 1 tablespoon corn starch in ¼ cup water and stir into wine and let thicken. Return seafood to sauce. Add parsley and serve over rice.
BACON WRAPPED SHRIMP
8-10 shrimp, 16-20 ct. size
Greek Seasoning
8-10 slices bacon
Peel and devein shrimp. Rinse under cold water and season with Greek Seasoning. Wrap with bacon. Grill on medium heat for approximately 5 minutes on each side. Serves 2.
PLUMP TURKEY PATTIES
1 large egg
half a slice firm white bread,
torn into pieces
1 lb. ground turkey
3 cups cabbage, finely shredded
1/3 cup onion, finely grated
1½ tsps. ground coriander
1 tsp. salt
¼-1 tsp. ground black pepper
¼ tsp. nutmeg
¼ tsp. sugar
2 Tbsps. butter or margarine
Beat egg and stir in bread pieces. Let soak several minutes, then whisk to break up bread. Add remaining ingredients and blend well. Shape into 6 1" patties. Melt 1 tablespoon of butter or margarine in a skillet. Cook 3 patties at a time over medium heat, turning once until browned and center is no longer pink.
BEEF VINDALOO
1½ lbs. beef chuck
½ cup vinegar
2 cloves chopped garlic
2 bay leaves
2 tsps. chopped chilies
3 Tbsps. margarine
1 tsp. ground ginger
½ tsp. ground cloves
½ tsp. crushed coriander
1-1½ cups water
1 tsp. salt
¼ tsp. pepper
Cut beef into 1" cubes. Place in a bowl. Add bay leaves, garlic, chilies and vinegar. Stir to mix. Refrigerate 4-6 hours. Melt margarine in a skillet. Add spices. Drain meat and reserve marinade. Lightly brown meat. Stir in marinade and water. Season with salt & pepper. Place in baking dish, cover tightly and bake at 350° for 1 hour until beef is tender. You may have to add additional water during baking time to keep it from drying out. Thicken gravy slightly with flour or corn starch. Serve over rice, noodles or mashed potatoes.
BLT BITES
16-20 cherry or roma tomatoes
½ lb. bacon, cooked &
crumbled
½ cup mayonnaise
1/3 cup green onions, chopped
3 Tbsps. parmesan, grated
2 Tbsps. snipped fresh parsley
Cut a thin slice off the top of each tomato. Scoop out pulp and discard. Invert tomatoes on paper towels to drain. Combine remaining ingredients and mix well. Spoon mixture into tomatoes. Chill several hours.
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BUTTERNUT SQUASH BAKE
1/3 cup butter or margarine
¾ cup sugar
2 eggs
5 oz. evaporated milk
1 tsp. vanilla (optional)
2 cups squash, mashed & cooked
Cream together butter and sugar. Beat in eggs, milk and vanilla. Mix in squash. (Mixture will be thin.) Pour into greased 11"x 7" pan. Bake uncovered at 350° for 45 minutes until almost set.
Combine:
½ cup Rice Krispies or S'mores
Cereal
¼ cup brown sugar
¼ cup pecans, chopped
2 Tbsps. butter
Sprinkle over top and return to oven for 5-10 minutes until bubbly
OLD-FASHIONED CREAM OF WHEAT DUMPLINGS
2 cups milk
½ cup Cream of Wheat
1 Tbsp. Butter
½ tsp. salt
big pinch nutmeg & paprika
2 eggs
Boil milk and stir in butter and seasonings. Add Cream of Wheat. Stir constantly until thickened. Remove from heat and beat in eggs, one at a time. Drop batter by teaspoonfuls into simmering stock. Cook until done, about 2 minutes.
BAR-B-CUE PORK MAIDRITES
Brown 1½ lbs. to 2 lbs. pork sausage with ¼ cup chopped onion, drain grease. Put pork sausage into crock pot. Cover with Cookies Bar-B-Q Sauce. Cook on low for 3 hours. Serve.
BEEF PINWHEEL SANDWICHES
1994 IOWA BEEF COOK-OFF WINNER
JONI HILTON, CEDAR RAPIDS
1 lb. deli roast beef, thinly sliced
2 12" flour tortillas
6 ozs. soft herb cheese spread
¾ cup monterey jack cheese,
finely grated
¾ cup carrot, finely grated
1 cup shredded lettuce
Spread herb cheese on one side of each tortilla. Layer remaining ingredients evenly on top. Roll up each tortilla into a log, wrap in plastic, and chill for 45 minutes to 8 hours. Slice into generous pinwheels and arrange on plate.
BAKED SANDWICH
5 oz. can ham flakes
2 cups swiss cheese, grated
1/3 cup mayonnaise
1 tsp. prepared mustard
1 Tbsp. onion flakes
1 tsp. parsley flakes
Combine together and spread over six slices of bread. Place bread slices in 9" x 13" glass dish. Top with second bread slice.
6 lg. eggs
2½ cups milk
½ tsp. salt
1/8 tsp. pepper
Mix together and pour over sandwiches. Cover and chill overnight. Bake at 350° for 30-40 minutes until knife in center comes out clean.
SPICY POTATO SOUP
1 lb. ground beef
4 cups potatoes, peeled & cubed
1 small onion, chopped
24 ozs. tomato sauce
4 cups water
salt & pepper
1 tsp. hot sauce
Brown and drain ground beef. Add remaining ingredients. Bring to a boil. Reduce heat and simmer until potatoes are tender and soup thickens.
BEER BREAD
3 cups self rising flour
3 Tbsps. sugar
1 can warm, flat beer
Combine and place in a greased loaf pan. Bake at 350° for 45-50 minutes. Brush with melted butter when removed from oven.
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Tim Beeler & Jerry Lorenzen of Bee-Lor, Inc. shared these Brato Dog ideas with us at the Mt. Vernon Road Hy-Vee Store.
BRATO DOG CRESCENT APPETIZERS
1 pkg. crescent dinner rolls
Favorite mustard or other topping
6 Brato Dogs
Separate dough into 24 triangles. Spread with mustard or other topping. Slice each Brato into 4 pieces. Place each piece on a dough triangle, roll as for crescent rolls. Place on ungreased cookie sheet. Bake at 400° for 8-10 minutes.
BRATO DOG LASAGNA
8 oz. ribbed lasagna
1 lb. Brato Dogs sliced in ½"
pieces
¼ cup onion, finely chopped
1 tsp. salt
½ tsp. garlic salt
32 oz. spaghetti sauce
15 oz. Ricotta dry curd or drained
cottage cheese
¾ lb. Mozzarella cheese,
shredded
¼ cup Romano cheese
Cook lasagna according to package directions. In large skillet, sauté Bratos, onion, salt, and garlic salt. Add spaghetti sauce, bring to boil, reduce heat, simmer 15-20 minutes. In greased 9"x 13" baking pan, layer 3 strips of lasagna, lengthwise, spread on 1/3 meat sauce. 1/3 dry curd and 1/3 Mozzarella. Repeat layering process twice. Sprinkle Romano cheese on top. Bake at 350° for 35-40 minutes. Let set 10 minutes before cutting.
BRATO DOG CASSEROLE
1 pkg. chow mein noodles
2 cans chicken rice soup
1 can cream of mushroom soup
cheese to taste
6 Brato Dogs
Place noodles in casserole dish. Slice Bratos into cubes and spread on noodles. Cover with soup and stir. Bake at 375° for 30 minutes.
PEA POD CASSEROLE
1 lb. ground beef (or any type ground
meat)
1 cup chopped onion
1 pkg. frozen pea pods, thawed
1 can mushroom soup
1 Tbsp. soy sauce
3 Tbsps. milk
Lightly brown together the ground beef and onion. (Minced garlic may also be added, if desired.) Place meat mixture in sprayed dish. Top with pea pods. Combine soup, soy sauce & milk. Pour over pea pods. Bake at 350° for 30 minutes. Chow Mein noodles may be added the last 10 minutes of baking time. Water chestnuts may also be added.
PICKLED PIGS FEET
Scald, scrape and clean feet thoroughly. Sprinkle with salt and let stand 4-8 hours. Wash well and drain. Place in hot water and cook until tender, but not to the point where the meat comes off the bone. Pack feet in jars, leaving 1" headspace.
Combine:
2 qts. vinegar
1 small red pepper
2 Tbsps. grated horseradish
1 tsp. whole black pepper
1 tsp. whole allspice
1 bay leaf
Bring to a boil, then pour into jars, leaving ½" headspace. Seal jars and process in pressure cooker for 75 minutes at 10 pounds for pint or quart jars.
PICKLED SOUCE
4 good sized boiled pigs feet with
uppers
1 qt. strong vinegar
4 bay leaves
1 Tbsp. whole cloves
1 Tbsp. broken cinnamon
¼ cup salt
2 tsp. pepper half an onion, cut
into eighths
1 blade mace
Clean the feet carefully and cover them with hot water. Boil slowly until the meat will separate from the bones. Take them up carefully on a skimmer and place them in a stone jar. Remove the largest bones. Set the water aside in a cool place for use later. Place the vinegar on the fire and add the next seven ingredients. Steep slowly for 45 minutes. Do not let the vinegar boil rapidly. Remove the fat cake from the top of the water in which the pigs feet were cooked. Add 1 quart of the water to the vinegar mixture. (If the vinegar is not very strong, use less water.) Strain the vinegar mixture through a sieve. Place meat in jars and pour strained mixture over meat. Mix thoroughly. Seal jars and set aside in cool place for two days.
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RASPBERRY TRIFLE CHEESECAKE
1½ cups salt
coconut macaroon cookie crumbs
3-8 oz. pkgs. cream cheese, softened
¾ cup sugar
4 eggs
½ cup sour cream
½ cup whipping cream
1 tsp. rum flavoring
1 tsp. vanilla
10 oz. jar red raspberry preserves
toasted slivered almonds
Press crumbs into bottom of greased 9" spring form pan. Bake at 325° for 15 minutes. Combine cream cheese & sugar, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, rum flavoring and vanilla. Pour over crust. Bake at 325° for 1 hour and 10 minutes. Loosen cake from rim of pan. Cool before removing rim. Chill. Heat preserves until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Top with almonds.
From 4Bs Restaurant Missoula, MT
OLD FASHIONED CREAM OF TOMATO
SOUP
32 oz. canned diced tomatoes
9 oz. chicken broth, undiluted
1 oz. butter
2 Tbsps. sugar
1 Tbsp. onion, chopped
a pinch of baking soda
2 cups cream
Mix together chicken broth, butter, sugar, onions & soda. Simmer 1 hour. Heat cream in double boiler. Add cream to hot tomato mixture. Ready to serve & enjoy ... it's delicious. Yields ½ gallon.
ONION-BELL PEPPER ROASTED POTATOES
8 sm. (about 2½ lbs.) baking
potatoes, unpeeled
1 sm. onion, halved lengthwise,
thinly sliced
1 sm. green bell pepper, cut into
2½ x ¼ inch strips
2 Tbsps. low calorie margarine,
melted
¼ tsp. salt
¼ tsp. pepper
Cut each potato crosswise into ¼ inch slices, cutting to, but not through, bottom of potato to resemble a fan. Gently insert onion slices and bell pepper strips alternately in slits. Brush with melted margarine, and sprinkle with salt and pepper. Loosely wrap each stuffed potato in aluminum foil. Bake at 425° for 45 minutes. Remove from oven and let stand 10 minutes before serving.
RASPBERRY CHEESE BREAKFAST BAR
1¼ cup quick oats
1 cup flour
1 cup sugar
1 cup flaked coconut
1 cup nuts, chopped
¾ cup margarine, softened
½ cup brown sugar
12 oz. raspberry jam (or any desired
flavor)
1/3 cup sugar
1 egg
8 ozs. cream cheese
Preheat oven to 350°. Combine the first seven ingredients until crumbly. Reserve 1½ cups of crumb mixture. Pat remaining crumbs into a 9" x 13" dish. Bake for 15 minutes. Cool 5 minutes. Spread jam evenly over crust. Combine remaining sugar with the egg and cream cheese. Pour over jam. Sprinkle with reserved crumbs. Bake until golden brown, about 20-25 minutes. Cool & cut.
PORK AND ASPARAGUS IN GINGER SAUCE
1 lb. pork tenderloin
3 Tbsps. lite soy sauce
3 Tbsps. dry sherry
2 tsps. ginger root, grated
2 cloves garlic, minced or pressed
2 Tbsps. peanut or vegetable oil
1 pkg. (10 oz.) frozen cut asparagus,
thawed
1½ tsp. cornstarch
2 Tbsps. toasted sliced almonds
Partially freeze tenderloin; make thin slices on the diagonal about ¼" thick. Combine soy sauce, sherry, ginger and garlic. Pour over pork, cover and refrigerate 1 hour. Drain meat, reserving marinade. Heat oil in wok or large skillet over medium high heat. Brown pork slices, stirring constantly. Remove from pan. Add asparagus to pan and stir fry 1 to 2 minutes. Stir cornstarch into reserved marinade. Add to asparagus in pan, heat and stir until thickened and smooth. Return meat to pan and heat through. Garnish with almonds. Serve with rice. Makes 4 servings.
BUGS BUNNY GOLD
12 md. carrots
2 Tbsps. butter
½ tsp. salt, pepper to taste
1 can (#2½) apricots, pitted
Wash, scrape and cut carrots into 2" chunks. Piece in buttered baking dish. Season with salt and pepper. Dot with butter. Pour entire contents of apricots over carrots. Bake covered at 350° for 1½ hours. Uncover last 10 minutes to brown.
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BEST CHOCOLATE CHIP COOKIES OF 1935-45
2/3 cup shortening, part margarine
or butter
½ cup granulated sugar
½ cup brown sugar
1 egg
1 tsp. vanilla
1½ cups sifted flour***
½ tsp. baking soda
½ tsp. salt
½ cup chopped nuts
6 ozs. semi sweet chocolate chips
Heat oven to 375° degrees. Mix shortening, sugars, egg & vanilla thoroughly. Combine dry ingredients. (For a softer, rounded cookie, add ¼ cup more flour.) Blend dry ingredients into shortening mixture. Mix in nuts & chocolate chips. Drop by rounded teaspoonfuls of dough about 2" apart on ungreased sheet. Bake for 8-10 minutes or until delicately browned. Cool slightly before removing from sheet. Makes 4-5 dozen 2" cookies.
***If using self rising flour, omit baking soda.
Variations
Chocolate chip bars: spread dough into greased 13 x 9 ½" x 2" pan. Bake at 375° for 20-25 minutes.
Surprise Cookies: use 1¼ cups chocolate covered raisins or chocolate covered peanuts instead of chips.
Chocolate Chip Peppermint Cookies: add ½ cup crushed peppermint stick candy to batter.
DIABETIC GINGER SPICE COOKIES
¼ cup vegetable oil
3 Tbsps. diet margarine
1 Tbsp. skim milk
1 egg
½ tsp. vanilla extract
1 tsp. baking powder
½ tsp. cinnamon
½ tsp. ginger
½ tsp. ground cloves
1½ cups all purpose flour
Beat together oil and margarine. Add milk, egg and vanilla. Beat well. Combine dry ingredients and blend into liquid mixture. Roll into 1" balls. Flatten each ball to ¼" thickness with tines of a fork to form crisscross patterns. Bake at 375° for 8 minutes.
Glaze:
12 pkts. Equal or 3½ tsp.
Equal measure
½ tsp. cinnamon
2 Tbsps. boiling water
Combine glaze ingredients and brush over cookies while still warm.
JIM DANDY COOKIES
1½ cups flour
½ tsp. baking soda
¼ tsp. salt
½ cup butter or margarine
1/3 cup brown sugar
1 egg
¼ cup Maraschino Cherry
juice
2 squares unsweetened chocolate,
melted
¼ cup nuts, chopped
¼ cup Maraschino Cherries,
chopped
18 marshmallows, cut in half
Sift together the first 3 ingredients. Cream together butter and brown sugar. Blend in egg. Beat well. Stir in half of the dry ingredients. Add cherry juice. Stir in remaining dry ingredients. Mix well. Blend in melted chocolate, nuts and cherries. Drop by rounded teaspoonfuls onto greased sheet. Bake at 350° for 12-15 minutes until cookie springs back when lightly touched. Immediately top with marshmallow halves and cool on rack.
1/3 cup milk
¼ cup butter
2 squares unsweetened chocolate
1/8 tsp. salt
1 tsp. vanilla
2-2½ cups sifted powdered
sugar
whole pecans
Cook together the first 4 ingredients in a double boiler until thickened. Remove from heat and stir in vanilla and enough sugar to make spreading consistency. Frost cookies and top each with a pecan.
DARK PFEFFERNUSSE
½ cup shortening
¾ cup brown sugar
1 egg
½ cup molasses
3 drops anise oil mixed in 1 Tbsp.
hot water
3 1/3 cups flour
½ tsp. baking soda
¼ tsp. salt
½ tsp. cinnamon
½ tsp. cloves
Combine the first 5 ingredients. Sift together the dry ingredients and gradually add to shortening mixture by hand. Kneed dough to molding consistency. (Refrigerate if dough is too soft.) Roll into ¾" balls. Place on greased sheet. Bake at 350° for 12 minutes until bottom is golden brown. Cookies will harden as they cool. Store in an air tight container with a slice of apple to "mellow". Makes 8 dozen.
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FRUIT CAKE COOKIE BALLS
1 lb. dates, finely chopped
4 ozs. candied orange peel, diced
4 ozs. colored candied pineapple,
finely cut
2 cups walnuts, chopped
½ cup chocolate chips
¾ cup margarine
1 cup brown sugar
½ cup sugar
2 large eggs
1½ tsp. baking soda
2½ cups all purpose flour
½ tsp. salt
Combine the first 5 ingredients. Set aside. Cream together margarine and sugars. Mix in eggs by hand. Blend well. Add soda, flour & salt. Combine with date mixture. Chill dough for easier handling. Shape into walnut sized balls and roll in sugar. Bake on greased sheet at 350° for 10-12 minutes.
RAISIN FILLED COOKIE
1 cup sugar
½ cup lard
1 egg
½ cup milk
1 tsp. baking soda
2 tsp. baking powder
1 tsp. vanilla
3½ cups flour
Combine, roll out & cut.
1½ cups raisins or dates,
chopped
1 Tbsp. flour
½ cup sugar
1 cup water
Combine, cook until thick and cool. Divide filling among half the cookie cut outs. Top with remaining cut outs and seal. Bake at 375-400° until lightly browned.
GRANDMOTHER'S ANISE COOKIES
¼ lb. butter, at room temperature
1¼ cups sugar
2 eggs
6 Tbsps. milk
3¼ cups four
1 tsp. baking soda
1 tsp. cream of tartar
½ tsp. salt
2 Tbsps. anise seed
powdered sugar
Cream butter and sugar until light and fluffy. Beat in eggs and milk. Sift together dry ingredients and stir into creamed mixture. Stir in seeds. Chill at least 3 hours. Preheat oven to 350°. Roll dough into 1" balls. Roll in powdered sugar. Place 2" apart on greased sheet. Bake for 8 minutes until golden. Cool on a wire rack.
SCOTTISH SHORTBREAD COOKIES
¼ cup powdered sugar
¼ cup granulated sugar
1¼ cups softened butter
2½ cups flour
Blend sugars well. Cut in butter. Mix well. Slowly add flour, mixing well. Roll into 1" balls. Dip in sugar and flatten. Bake at 275° for 45-60 minutes, or until golden.
DIETETIC DATE BARS
2/3 cup raisins
1½ cups chopped, pitted
dates
4 small pkgs. Sweet & Low
1 2/3 cups water
1½ Tbsps. lemon juice
3 Tbsps. margarine
2 tsps. grated lemon rind
dash salt substitute
2/3 cup prepared orange juice
Combine together and bring to a boil. Reduce to low heat and simmer 45 minutes until thickened, stirring frequently
¾ cup margarine
1 cup granulated Brown Sugar Twin
½ tsp. baking soda
1¾ cup sifted all purpose
flour
2-3 shakes salt substitute
1½ cups quick oatmeal
Cream together margarine and sugar twin. Blend in remaining ingredients. Press half of mixture into a greased 9" x 13" pan. Spread filling over crust. Cover with remaining crumb mixture. Press down. Bake at 400° for 25-30 minutes. Cool & cut.
FRUIT SALAD PIE
1 medium banana, sliced
10 oz. frozen strawberries
20+A781½ oz. can chunk pineapple
1 Tbsp. lemon juice
½ cup sugar
¼ cup tapioca
¼ tsp. salt
2 Tbsps. margarine
Thaw & drain strawberries. Reserve juice. Drain & reserve pineapple juice. Mix together banana, strawberries, pineapple, lemon juice and ¼ cup pineapple juice. Combine sugar, tapioca and salt. Stir into fruit mixture. Turn out into baked pie shell and dot with margarine. Seal with top crust and slit. Bake at 425° for 40-50 minutes. Combine 2 tablespoons of reserved strawberry juice and 1 cup sour cream. Dollop each pie slice before serving.
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MARSHMALLOW CREME CANDY
1½ cups sugar
1/3 cup hot water
¼ tsp. salt
7 oz. jar marshmallow creme
½ cup nuts, chopped
Maraschino Cherries
1 tsp. vanilla (use less if using
pure vanilla)
Mix sugar, water and salt in a heavy saucepan. Cook and stir until sugar dissolves. Cover with lid to let sides steam down. Cook to softball stage, 238°. Stir in marshmallow creme. Mix with electric mixer until mixture holds it's shape. Add remaining ingredients. Tint with food coloring, if desired.
CHAMPAGNE PEANUTS
¼ cup champagne
2 egg whites
1 cup sugar
1 tsp. salt
1½ tsp. ground cinnamon
4 cups toasted peanuts
Preheat oven to 250°. Spray cookie sheet with non stick spray. Combine first four ingredients. Add cinnamon and peanuts. Toss well to coat. Spread on sprayed sheet and bake for 1 hour, stirring occasionally to prevent sticking. Cool and store at room temperature in an airtight container.
SPICY WHIPPED CREAM
Beat 1 cup of whipping cream until soft peaks form
Blend in:
2 Tbsps. powdered sugar
1/8 tsp. cinnamon
1/8 tsp. nutmeg
½ tsp. vanilla
Beat until stiff peaks form.
PUMPKIN PIE SPICE
4 tsp. cinnamon
1 tsp. ginger
½ tsp. allspice
½ tsp. nutmeg
½ tsp. cloves
Mix and store in tightly covered container in a dark, cool place. Use 1½-2 teaspoons per pie.
BAR-B-QUED WATER CHESTNUTS
2 cans water chestnuts, drained
& halved
1 cup ketchup
1 cup brown sugar
2-3 shakes Worcestershire Sauce
Wrap each chestnut in slice of bacon, securing with a toothpick. Place in a pie plate and bake at 300° for 30 minutes. Drain. Combine remaining ingredients and heat in a saucepan. Pour sauce over chestnuts and bake 30 more minutes until bubbly.
Happy New Year, and if you are a first time subscriber, I want to say "welcome", and we look forward to coming into your home this year. I hope each of you will find many good food ideas to try and share with friends, family, or just enjoy yourself!
Thank you to the hundreds that responded to the Open Line holiday offer. Congratulations go to: Helen Tish in Central City, Willine Lauher in Olin, Mrs. Elmer Kline of West Liberty, Joan Voss of Wilton and Mrs. Paul Lekin of Cedar Rapids for winning copies of the WMT Open Line Silver Anniversary Cookbook. I'm sure each of them will enjoy the book!
As always it is mitten and two blanket weather in Iowa. Hopefully when we talk again it will be a little warmer and we will be thinking about planting little seeds.
S. K. R.
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