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CHOCOLATE AMBROSIA PIE
Make standard brand's Instant Chocolate Pudding (Royal Brand) according to the directions, substituting Dairy Queen Ice Cream for the liquid called for on the box. You can use it melted if you cannot get the mix used by Dairy Queen to make their ice cream. Double the recipe and use one quart of Dairy Queen Ice Cream for the liquid for best results. Mix at slow speed about 8 to 10 minutes. Pour into a graham cracker pie shell and top with whipped cream and chocolate curls. Do not substitute for the Royal Brand Instant Pudding. (Mrs. Eunice King, Cedar Rapids, Iowa)
DANISH JUNKET STRAWBERRY PIE
1 package Danish Junket
1 package strawberry Jello
¾ cup sugar
2 cups water
Bring to boil and boil one minute. Remove from heat and cool. Turn into a baked pie shell or graham cracker pie shell which has been filled with sliced strawberries. Serve with Cool Whip or Dream Whip.
GRASSHOPPER PIE WITH ICE CREAM
1 package lime Jello
¾ cup boiling water
1 pint vanilla ice cream
¼ cup green creme de menthe
2 tablespoons white creme de cacao
1 egg white
2 tablespoons sugar
Dissolve Jello in boiling water. Add softened ice cream and stir until melted. Blend in liqueurs. Beat egg white and gradually add sugar until thick peaks form. Beat into gelatin mixture until just blended. Chill to mold consistency. Turn into chocolate crumb pie crust and chill. Garnish with chocolate shavings.
CHOCOLATE CARAMEL LAYER BARS
1 package German chocolate cake
mix
1/3 cup evaporated milk
¾ cup softened margarine
1 cup chopped nuts, optional
Mix cake mix, milk and margarine. Add nuts if used. Press half of mix in a greased and floured 9 by 13 inch pan. Bake for 6 minutes at 350°.
14 ounce package light caramels
1/3 cup evaporated milk
1 package chocolate chips
Melt caramels with milk over low heat, stirring often. Spread over baked crust. Sprinkle chocolate chips over caramel layer. Then top with remaining cake mix crumbs. Bake for an additional 15 to 20 minutes. Cool slightly, then refrigerate 30 minutes to set caramel. Cut into bars.
STOVE TOP FRESH FRUIT PIE
Melt ¼ cup margarine or butter in a large skillet. Stir in ½ cup sifted flour and 1 cup flaked coconut. Cook over low heat, stirring frequently until mixture is golden brown. Press into a nine inch pie pan and cool.
1 envelope Knox Gelatin
¼ cup cold water
¾ cup boiling water
2/3 cup sugar or 1 tablespoon sweetener
½ teaspoon salt
1 tablespoon lemon juice
1 cup unflavored yogurt
4 drops food coloring
1½ cups sliced fruit
Mix cold water with gelatin to soften. Dissolve with hot water. Add yogurt. Combine remaining ingredients except fruit. Chill till thick but not set. Beat mixture until smooth. Fold in fruit. Turn into pie shell and chill till firm, about two hours.
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FORGOTTEN MEAT SAUCE
1 can beef consommé
1 package lemon Jello
1 can shredded corned beef
1 cup chopped celery
3 hard belied eggs
1 cup Miracle Whip salad dressing
Dash of salt
Juice of ½ lemon or 1 tablespoon
Real Lemon
Reconstituted Lemon Juice
1 teaspoon Worcestershire Sauce
1 teaspoon minced onion
Heat consommé (do not boil). Pour into 8 by 12 by 2 inch pan and add Jello. Let cool until thick and syrupy (about one hour to one and one half hours in refrigerator). Chop up hard boiled eggs and mix with remaining ingredients. Add to Jello and let set overnight.
JON MAZETTA'S CASSEROLE
1 pound ground beef
2 tablespoons cooking oil
12 ounce package of thin noodles
1 number two can tomatoes
1 tablespoon minced onion
1 tablespoon ripe olives
1 teaspoon salt
Pepper to taste
½ cup shredded sharp cheddar
cheese
Brown ground beef in cooking oil. Parboil noodles according to directions. Drain. In a buttered casserole, layer the beef, noodles, tomatoes, onion and olives. Season with salt and pepper. Top casserole with cheese. It may then be stored in refrigerator until ready to bake. Place casserole uncovered in a cold oven and then turn control to 325°. Bake 1-1½ hours. (Mrs. L.J. Lund, Vinton, Iowa)
SWISS HAMBURGERS
1 pound ground beef
Salt and pepper to taste
4 thin slices swiss cheese
4 thin slices boiled ham
2 tablespoons butter
Press beef into 8 thin patties about 4 inches in diameter. Season with salt and pepper. Cut cheese and ham into 3 to 3½ inches in diameter. Place one slice cheese and one slice ham on 4 beef patties. Cover with another beef patty and press edges firmly together to seal. Brown on both sides in butter in heavy skillet. Lower heat and cook to doneness desired.
MONTE CRISTOE SANDWICHES
6 slices white bread
3 slices cooked ham
3 slices Muenster Cheese
3 slices of cooked turkey
Vegetable oil
2/3 cup flour
1½ teaspoons baking powder
1 egg, separated
2/3 cup water
On 3 slices of bread, layer ham, cheese and turkey in that order. Top with remaining bread slices. Cut sandwiches into quarters. Put a toothpick through quarters to hole them together. Pour enough oil in a pan to a depth of 4 inches. Heat to 375° Combine flour and baking powder. Beat egg yolk in a small bowl. Stir in water and add to flour mixture. Mix to make a smooth batter. Beat egg white until stiff. Then fold into batter. Dip sandwich, coating well. Place in hot oil. Fry, turning several times until golden brown. Don't fry more than 3 at a time. Drain on paper towels before serving.
CHICKEN OR TURKEY STUFFING OR CASSEROLE
1 pound ground beef
1 cup chopped celery
1/3 cut chopped onion
Salt and pepper to taste
¼ teaspoon poultry seasoning
2 apples chopped
Liver and heart cut up very fine
(do not use gizzard)
3 tablespoons butter
1 cup chicken broth
3 cups dried bread cubes, stuffing
or croutons
Brown ground meat, liver, heart and onion in frying pan in butter. Season and add celery, apples and bread cubes, then chicken broth. Stuff poultry and bake as usual, if using casserole, lay chicken pieces in a casserole dish. Cover with sliced pieces of margarine and salt and pepper. Sprinkle with bread crumbs or crushed corn flakes. Bake 30 to 35 minutes at 350°. Place stuffing in another pan. Place baked chicken over stuffing. Return to oven and bake another 30 to 35 minutes. Use first pan leavings to make gravy.
INSTANT WHITE SAUCE NUMBER TWO
1 cup flour
2½ cups dried milk
3 teaspoons salt
1 cup or 2 sticks margarine
Combine well and keep covered in refrigerator. Use ½ cup mix to 1 cup liquid.
THE WMT OPEN LINE
Six issues per year published bi-monthly
by the WMT Stations, Inc., P.O. Box 2147, Cedar Rapids, Iowa 52406. Subscription
rate: $1.50 per year. Application to mail at Second Class postage rates
is pending at Cedar Rapids, Iowa. Lew Van Nostrand, Executive Vice-President,
Jim Loyd-Editor. Postmaster send form 3579 P.O. Box 2147 Cedar Rapids,
Iowa 52406.
Page 3 Top of Page
HORSERADISH BEEF
2 pounds round steak, cubed
¼ cup flour
1 tablespoon salt
¼ teaspoon pepper
Oil
2 medium onions, in rings
1 tablespoon Worcestershire Sauce
1 teaspoon curry powder
1 teaspoon molasses
½ teaspoon ginger
1 cup sour cream
2 tablespoons horseradish
2 tablespoons catsup
1 clove garlic
Dredge steak with flour, salt and pepper. Sauté onion rings in oil. Remove. Sauté steak, adding only enough oil to prevent sticking. Add remaining ingredients and onions and simmer very slowly at low temperature until steak is tender. Serve with rice or spinach noodles. Double all ingredients except onions for more sauce. (Mrs. Eunice King, Cedar Rapids, Iowa)
GALUSKY
1 pound ground lean pork
½ cup uncooked rice
1 small onion
1 teaspoon salt
Pepper to taste
Medium size head cabbage
Mix pork, rice, onion and salt and pepper well, adding a little cold water Cut out center of a medium size head of cabbage at the bottom. Pour boiling water over the cabbage to loosen leaves. Let leaves set in hot water until soft and can be easily rolled. Then take a small portion of the meat mixture and roll in a cabbage leaf. Place one small can of sauerkraut in the bottom of a large pan. Lay a galusky on top of kraut. Add water to almost cover. Boil till tender and filling is done. Makes 12 large galuskys.
PICKLED PIGS FEET
4 pigs feet, split
3 cups cider vinegar
1 onion, sliced
12 pepper corns
6 whole cloves
1 bay leaf
1 tablespoon salt
Scrub pigs feet thoroughly. Put into a kettle, cover with cold water. Add vinegar and bring to a boil. Skim and add remaining ingredients. Simmer for two hours or until tender. Cool in liquid and serve cold.
ONION PORK CHOPS WITH APPLE SAUCE
Brown 4 pork chops in oil and season to taste. Slice a large onion and put 1 slice of onion on each pork chop. Pour a can of applesauce over everything. Sprinkle with cinnamon. Cover and cook on top of stove over low heat about an hour or uncovered in a slow oven for about an hour.
AUNT MARION'S FRIED CABBAGE
Shred a medium head of cabbage. Add 2 cups water to cabbage in a large frying pan with 2 tablespoons bacon drippings, ½ cup vinegar, ¼ cup sugar and salt and pepper to taste. 2 tablespoons caraway seeds are optional. Simmer until tender, stirring constantly.
ORIENTAL ASPARAGUS
1 pound fresh asparagus
2 tablespoons salad oil
1 tablespoon monosodium glutamate
Cut asparagus in 1½ inch pieces. Put in skillet in which you have salad oil. Sprinkle with monosodium glutamate. Cover skillet and fry over medium heat approximately five minutes, shaking asparagus from time to time. Will be slightly crispy.
MR. TUPPER'S EGGPLANT
1 slice eggplant, ¼ inch
thick, breaded and browned
1 slice ripe tomato
1 slice onion
1 slice bell pepper
1 slice cheese
Strip of bacon, folded
Layer in order given, using toothpick to hold everything on top of each other. Place in a 350° oven till bacon is crisp. Makes one individual serving.
MARSHA'S STUFFED TOMATOES
6½ ounce can light tuna chunks,
well drained
¼ cup chopped celery
Salt to taste
1 tablespoon lemon juice
6 chopped green olives
2 tablespoons chopped onion
3 chopped hard boiled eggs
3 tablespoons mayonnaise
1 teaspoon mustard
Cut tomatoes into six wedges from top but not all the way through, making a rosette. Stuff each tomato with a mixture of the above ingredients. Serve on lettuce. (Mrs. Darel Bargar, Cedar Rapids, Iowa)
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CROCK POT STEW
In the bottom, place a small piece of roast beef. Peel 2 or 3 potatoes, cut up and place on meat. Salt and pepper as you go. Cut up one onion, and add with 5 or 6 carrots, cut up. Place on top of meat and potatoes. Then add a can of green beans. Over all, pour a can of tomato soup. Start at 8:30 AM and leave on "Lo" all day. Ready to serve about 5 PM.
CROCK POT BEAN DISH
Fill crock pot with canned pork and beans. Dice an onion and add to beans. Mix in ½ cup brown sugar and 3 teaspoons prepared mustard. Add 1 package wieners, cut up. Place 3 or 4 strips of uncooked bacon, cut up, on top. Cook on low all day.
SWISS LIVER
Dredge liver lightly in flour. Brown slightly. Slice onions in rings and place under liver. Pour one can tomato soup, undiluted, over liver and onions. Bake covered 45 minutes to an hour at 350°.
OPEN KETTLE VEGETABLE SOUP FOR CANNING
6 pounds tomatoes, peeled and cut
up
1 quart small onions, chopped
5 stalks celery
4 large carrots, chopped
1 large head cabbage, chopped
¼ teaspoon pepper
¼ cup salt
Bring to boil and boil slowly for two hours. Seal in sterilized jars and store away.
CANNING TOMATOES
Peel and stem tomatoes. Mash slightly so a few seeds pop out. Bring 3 or 4 quarts water with 1 teaspoon salt per quart to a boil. Drop in tomatoes. Time boiling for 5 minutes. Put tomatoes in sterilized jars and pour water till overflowing and seal.
BLENDER TOMATO JUICE
Wash tomatoes and trim off stem and blossom ends. Put in blender, skin and all. Blend until liquefied. Put in freezer containers and freeze. Use as fresh juice or anything else in recipes.
FROZEN TOMATO JUICE
Wash, core, quarter and simmer for five to ten minutes or until tomatoes are pulpy. Strain juice. Add 2 tablespoons salt per gallon. Add other seasonings if desired. Cool. Pour juice into suitable containers, leaving head space. Seal and freeze.
SPECTACULAR FROZEN CORN
35 ears of corn
1 pound butter
1 pint half and half
Husk, silk and wash corn. Cut corn off the cob into a large roaster. Add butter and half and half. Bake at 325° for one hour, stirring occasionally. Remove from oven. Cool down by placing roaster in a sink of ice water. When cool, package and freeze as quickly as possible. To serve, heat corn through, adding salt and sugar if desired.
FROZEN CUCUMBERS AND ONION
Slice 3 quarts or chunk fresh picked cucumbers and 2 pounds sliced onions. Slice 2 red and 2 green peppers. Slice 1 bunch celery. Cover with a mixture of water and ¼ cup pickling salt and let set overnight. Then drain.
Mix 6 cups sugar and 4 cups vinegar and stir until dissolved. Pour over vegetables. Put in freezer containers and freeze. Will keep indefinitely.
SYRUP TO FREEZE CUCUMBERS
2 cups sugar
2 cups water
1 cup vinegar
1 teaspoon salt
Boil and cool and pour over sliced cucumbers. Pack in freezer containers and freeze.
REFRIGERATOR PICKLES
4 quarts cucumbers, sliced
4 cups sugar
4 cups white vinegar
1 1/3 teaspoon turmeric
1 1/3 teaspoon celery seed
1 1/3 teaspoon mustard seed
Sliced onions, optional
Soak cucumbers in salt water. Drain. Mix sugar, vinegar and seasonings. Stir until dissolved and pour over cucumbers and onions, if used. Refrigerate to keep.
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HORSERADISH PICKLES
Wash very small cucumbers and put in a large gallon jar or crock. Mix:
½ cup pickling salt
½ cup sugar
1 teaspoon prepared mustard
2 teaspoons horseradish
Pour over pickles and cover with cold vinegar. Place plate or weight on cucumbers to hold under syrup. Let set a week and they're ready to eat.
DELICIOUS WATERMELON PICKLES
Prepare 7 pounds of watermelon rinds by peeling and cutting into bite size cubes. Put in a pan and cover with cold water, slightly salted and add 1 teaspoon alum. Bring to boil and cook until just tender. Remove from heat and drain well.
7 cups sugar
2 cups white vinegar
¼ teaspoon oil of cloves
1/8 teaspoon oil of cinnamon
Bring to boil and pour over rinds. Cover and let set overnight. Second day, drain off syrup and bring syrup to boil. Pour back over rinds Third day, drain off syrup Bring syrup to boil. Add rinds and bring all to boil. Put in hot sterilized jars and seal. Ready by winter.
GOOSEBERRY JELLY
Grind or crush 1 quart gooseberries. Put in cheese cloth to drain. Pour 1 cup very hot water to scald them. When thoroughly drained, you should have 2 cups juice. Cold water can be added to make a full 2 cups. Add 3 cups sugar and 1 package of Sure Jell and cook till jelled, following directions on Sure Jell package. Skim and pour into sterilized jars.
GRACE'S RASPBERRY JAM
2 cups red raspberries or strawberries
4 cups sugar
1 cup water
1 package Sure Jell
Put berries and sugar in a bowl and let set for 30 minutes. In a pan, bring water to boil. Add Sure Jell and boil for 1½ minutes. Immediately pour over berries and sugar mixture and stir. Freeze.
FRESH STRAWBERRY
2 tablespoons lemon juice
2 tablespoons water
1 envelope unflavored gelatin
1½ teaspoons arrowroot
2 cups washed and hulled strawberries,
sliced
9 tablespoons sugar
Combine lemon juice, water, gelatin and arrowroot in a saucepan. Heat, stirring constantly until arrowroot and gelatin dissolve. Add strawberries and sugar to gelatin. Heat to boiling over medium heat, stirring constantly. Boil three minutes. Pour into jars, cover and store in refrigerator up to 3 weeks or indefinitely in the freezer.
FRESH BLUEBERRY JAM: Use 2 cups blueberries in stead of strawberries. If frozen berries, substitute 2½ cups frozen berries. For a sweeter jam, after heating, stir in sugar substitute to equal 1 cup sugar. For a completely sugar free jam, omit sugar after heating and stir in sugar substitute to equal 1 cup sugar.
SUGARLESS STRAWBERRY JAM
¼ cup fresh lemon juice
1 envelope unflavored gelatin
1 tablespoon cornstarch
Dash of salt
1 pound and 4 ounce bag partially
thawed frozen strawberries
Artificial sweetener to equal 2
cups sugar
Boll three 1 cup size jelly jars for 15 minutes before using. Drain well. In a medium saucepan, mix lemon juice, gelatin, cornstarch and salt together. Add strawberries, stirring constantly. Heat to full boil and boil 3 minutes. Remove from heat and stir in artificial sweetener. Fill jelly jars. Melt paraffin over very low heat and pour on a layer 1/8 to ¼ inch thick. Set aside to cool and refrigerate.
UNCOOKED STRAWBERRY JAM (FROZEN)
2 cups finely mashed strawberries
4 cups sugar (or less if berries
sweetened)
1 package powdered pectin
1 cup water
Combine berries and sugar. Let stand 20 minutes, stirring occasionally. Stir the pectin into water, bring to boil and boil rapidly one minute, stirring constantly. Remove from heat. Add the berries and stir about 2 minutes. Pour into jelly glasses. Cover and let stand at room temperature for 48 hours or until jelled. Seal with paraffin and store in refrigerator for several weeks or freezer indefinitely. (Fulton, Illinois Open Line Listener)
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APPLESAUCE OATMEAL BREAD
1½ cups sifted flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
2/3 cup brown sugar
2 eggs
8½ ounce can applesauce
or 1 cup
¼ cup butter, melted
1½ cups quick cooking oatmeal
1 cup raisins
½ cup walnuts, chopped
Sift dry ingredients together. Stir in brown sugar. Add eggs, applesauce and butter and beat well. Add remaining ingredients and beat well. Turn into greased and floured 9½ by 5 by 3 inch loaf pan. Bake at 350° for one hour or till done. Cool on rack. Wrap in foil and store 1 day before slicing. (Sent in by Mrs. L. J. Lund from the Farm Journal)
COFFEE CAN WHOLE WHEAT BREAD
1 package dry yeast
½ cup warm water
1 tablespoon sugar
3 tablespoons Mazola Oil
1 teaspoon salt
1 2/3 cup lukewarm milk
2 tablespoons sugar
2 or 3 tablespoons molasses
3 cups white flour, sifted
1 cup whole wheat flour
Let yeast, water and 1 tablespoon sugar set until it just begins to ferment or foam. Add remaining ingredients except flour. Fold in whole wheat flour. Then add white flour a cup at a time, beating until smooth after each addition. Dough will be quite sticky. Oil two one pound empty coffee cans. Divide dough between cans. Cover with lid and let rise until lid pops off. Then bake at 400° for 35 minutes. Let cool on racks for 5 minutes before removing from coffee cans.
NEVER FAIL POUND CAKE
1 cup softened margarine or butter
2 cups sugar
4 eggs
1 teaspoon vanilla or lemon extract
3 cups all purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 cup milk
Cream margarine and sugar then add rest of ingredients in order given. Pour batter into a greased tube pan. Bake at 300° for 1 hour and 10 minutes.
CHOCOLATE SYRUP BUNDT CAKE
1 package white or yellow cake mix
4 eggs
1 cup orange juice
½ cup cooking oil
3½ ounce package instant
pudding
1 teaspoon almond flavoring
¾ cup chocolate syrup
Mix all ingredients except chocolate syrup in a bowl. Mix for 1 minute at low speed and then at medium speed for 3 minutes. Pour 2/3 of hatter into a greased bundt pan. Add chocolate syrup to remaining batter. Pour over batter in pan and cut through with knife several times. Bake at 350° for 50 to 60 minutes. Allow to cool for 10 minutes. Invert pan for rest of cooling time. Drizzle with thin icing when cool.
MAGIC CHOCOLATE SWIRL CAKE
1 cup butter or margarine
2 cups sugar
3 eggs
2 teaspoons vanilla
2¾ cup all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk or soured sweet
milk
1 cup canned chocolate syrup
¼ teaspoon baking soda
1 cup flake coconut, optional
Cream butter and sugar until light and fluffy. Blend in eggs and vanilla. Combine flour, 1 teaspoon baking soda and salt. Add alternately with the buttermilk or sour milk. In another bowl, combine chocolate syrup and ¼ teaspoon baking soda. Blend into 2 cups of the batter. If coconut is used, put into remaining white batter and pour into a greased and floured 12 cup bundt pan, or a 10 inch tube pan. Pour chocolate batter over white batter. Do not mix. Bake at 350° for one hour and ten minutes. Cool 15 minutes and then remove from pan.
BLACK MIDNIGHT CAKE
Beat 1-2/3 cup sugar, 2/3 cup shortening and 3 eggs until blended with an electric mixer, then add:
2/3 cup cocoa
2 cups flour
1 1/3 cups cold water
1¼ teaspoon soda
1 teaspoon salt
1 teaspoon vanilla
Beat 2 more minutes. Bake in a 9 by 13 inch pan at 350° for 40 minutes.
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MAMIE'S SOUR CREAM CHOCOLATE CAKE
2 cups flour
2 cups sugar
2 teaspoons baking soda
½ teaspoon salt
6 tablespoons cocoa
2 eggs
1 cup sour cream
1 teaspoon vanilla
1 cup hot water
Mix dry ingredients. Add eggs, sour cream and vanilla all at once. Beat until smooth. Add hot water and bake at 350° for 30 to 35 minutes in a 9 by 13 greased pan.
OATMEAL CAKE
1 cup boiling water
1 cup quick oatmeal
2 eggs, beaten
1 cup brown sugar
½ cup white sugar
½ cup shortening or margarine
½ cup dates
½ cup nuts, finely chopped
1 cup silted flour
1 teaspoon salt
½ teaspoon cinnamon
¼ teaspoon cloves or less
1 teaspoon vanilla
Pour boiling water over oats. Cover and let rest 20 minutes. Beat eggs, sugar and margarine together. Sift dry ingredients together. Mix oatmeal and flour into first mixture. Bake in shallow greased pan. Bake 35 to 40 minutes at 350°. Top with whipped cream or Cool Whip topping.
COCONUT PECAN FROSTING
1 cup evaporated milk
1 cup sugar
3 egg yolks
½ cup margarine
1 teaspoon vanilla
1 1/3 cup flaked coconut
1 cup chopped pecans
Combine all but coconut and nuts. Cook and stir over medium heat until mix thickens, about 12 minutes. Add coconut and nuts and beat until frosting is cool and thick enough to spread.
PIE CRUST
2 cups flour
1 cup butter
½ cup brown sugar
½ cup nuts, chopped
Mix well and press crumbs into 9 by 13 inch pan. Bake at 350° for 20 minutes.
CALIFORNIA PRETZEL PIE CRUST
1½ cups crushed pretzel crumbs
¼ cup sugar
¼ cup melted butter or margarine
Blend thoroughly and press firmly into bottom and sides of a buttered 9 inch pie pan. Bake in a 400° oven for 10 to 12 minutes. Cool.
FROZEN BANANA POPS
6 ounce package butterscotch or
chocolate chips
½ cup creamy or chunky peanut
butter
6 firm medium size bananas
Chopped nuts
Melt chips over low heat, stirring constantly. Stir in peanut butter. Remove from heat. Peel and cut bananas in half crosswise. Insert sticks into cut end. Dip and roll bananas completely in peanut butter mixture. Sprinkle with nuts. Stand up in glasses. Place in refrigerator until coating begins to set. Cover and freeze until firm. Remove from 10 to 15 minutes before serving. Makes 12
QUICK AND EASY REFRIGERATOR SHERBET
Dissolve 1 box orange Jello in 1 cup boiling water. Add 10 ounce can frozen orange juice, 1 cup sugar and 3 cups milk. Mix well and put in freezer of refrigerator until partially frozen. Then beat with electric mixer until smooth. Return to freezer.
KOOL ADE SHERBET
1 package any flavor Kool Ade
1 cup sugar
3 cups milk
Stir until syrup dissolves and partially freeze in an ice cube tray. Then turn out into chilled bowl and beat till fluffy. Return to freezer section to freeze.
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PEACH ICE CREAM
5 eggs
2 13 ounce cans evaporated milk
1 cup sugar
1 cup whole milk
3 10 ounce packages frozen peaches,
thawed, but undrained
Beat eggs in a large bowl with mixer. Mix in evaporated milk, sugar and whole milk till sugar dissolves. Stir in peaches. Pour into a freezer can. Makes about a gallon in an electric ice cream freezer or hand freezer.
PICNIC (BUTTER BRICKLE) BARS
2 eggs
¼ cup water
¼ cup butter or margarine,
softened
¼ cup brown sugar, packed
1 package Betty Crocker Butter
Brickle Cake Mix
6 ounce package of semi sweet chocolate
pieces
¾ cup chopped nuts
Heat oven to 375°. Grease and flour jelly roll pan 10½ by 15 by 1 inch. Beat eggs, water, butter, sugar and half of mix thoroughly. Stir in remaining cake mix, chocolate pieces and nuts. Spread in pan and bake 20 to 25 minutes. Cool and cut into bars 3 by 1½ inches. Makes 30 bars.
ROSE JAR
When petals begin to fade, pull off and put on newspaper to dry in a warm, well ventilated spot. Include a few green leaves for color. Stir daily until petals are completely dry and brittle. Combine these spices in a separate bowl.
1 teaspoon nutmeg
1 tablespoon allspice
2 tablespoons powdered orris root
1 tablespoon cloves
3 tablespoons cinnamon
Fill an apothecary jar with a layer of rose, then a layer of spices, layering until jar is full. Cover when not in use.
30-YEAR-OLD BUTTERMILK GRIDDLE CAKES
2 cups sifted flour
1 teaspoon soda
2 teaspoons salt
2 tablespoons sugar
2 eggs
2½ cups buttermilk
3 tablespoons melted butter or
margarine
Mix just until dry ingredients are moistened. Bake on griddle.
BATTER FRIED FRENCH TOAST
8 slices day old bread
1½ cups flour
2¼ teaspoons salt
2¼ teaspoons baking powder
2 cups milk
4 to 6 whole eggs
Mix dry ingredients. Blend in milk to which you have beaten in the eggs. Heat grease in heavy pan. Dip bread in egg mixture and brown in hot fat, covered.
GINGER WATER
Mix 1/3 cup sugar or Brown Sugar Twin and ½ tea spoon ginger in a small bowl. Add ¼ cup white vinegar. Put in a 5 cup container of cold water. Shake well to mix.
CEDAR RAPIDS-MARION (319) 366-7711 IOWA CALLERS 1-800-332-5401 Open Line, WMT Radio, Cedar Rapids, Iowa 52406
Just a reminder the OPEN LINE BULLETINS are now sent out every other month in an effort to hold down the cost to you. Over the year, you will still get the same number of pages and recipes, but only every other month instead of every month, saving the cost of six mailings a year. If you were wondering what happened to your July Bulletin, here it is, with your August bulletin. The next mailing will be in October.
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