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Well ... it was quite a party! The 200th American Fourth of July more than lived up to its billing: it was a magnificent celebration. As Walter Cronkite said, certainly "the grandest birthday party in the history of the world". Even the Iowa weather was super: traditionally sunny and hot. A wonderful, wonderful weekend. However. we were all saddened by the news of the sudden death of Chef Mike Roy, late in June. Your many messages of concern and sympathy were deeply appreciated. We were so swamped by requests for the "best of Mike Roy" recipes as recalled by Dennis Bracken that I have decided to share them all with you here. I hope that these tempting delicacies will grace your tables for many years, just as the warm, loving personality of Mike Roy -- and his "Cooking Thing" -so long graced the afternoon airwaves of WMT. Bon appetite!
CRAB IN CLOUD CASSEROLE
2 Cups Mayonnaise
2 Cups Half and Half
8 to 10 slices sandwich bread,
crusts removed
1 Pound Crabmeat
1 Can (4 Ounces) Mushrooms, drained
and sliced
12 Hard Cooked Eggs, Quartered
1 Can (5 Ounces) Water Chestnuts,
drained and sliced
2 Tablespoons Minced Onion
1 Jar (2 Ounces) Pimiento
¼ to ½ cup Sherry
Crushed Corn Chips
Gradually blend mayonnaise and half and half. Cut bread into small cubes and with electric mixer, mix with mayonnaise until almost smooth. Remove all tendons from crabmeat. Mix all ingredients, except corn chips, thoroughly. Turn into three quart casserole and refrigerate overnight. Top with crushed corn chips and bake in a 325 degree oven for one hour or until hot and bubbly. Serves ten to twelve.
TIP: Use hot paraffin to cure the new chopping block. Put on one coat, then scrape off any excess that you can feel. Repeat process and it will seal forever.
FIVE-CAN CASSEROLE
1 Can Chicken Gumbo Soup
1 Can Cream of Chicken Soup
1 Can Crisp Chinese Noodles
1 Can Chicken (can use leftover
chicken)
1 Small Can Evaporated Milk
Combine all ingredients in buttered 1½ quart casserole and bake 35 minutes at 350 degrees. (Can be topped with potato chips, nuts or grated cheese.)
CHAMPAGNE PUNCH
1 Cup Sugar Dissolved in ½
Cup Water
½ Cup Lemon Juice
3 Ounces Maraschino Juice
5 Ounces Brandy
3 Ounces Curacao
1 Pint Dry Sherry
1 Quart Soda
4 Bottles Champagne
Ice
Combine above ingredients in large punch bowl. Makes approximately six quarts.
SWEET AND SOUR BEER BARBECUE SAUCE
1 Cup Beer
½ Cup Chili Sauce
1 Cup Tomato Sauce
2 Tablespoons Instant Minced Onion
2 Tablespoons Vinegar
2 Teaspoons Sugar
2 Tablespoons Worcestershire Sauce
2 Teaspoons Chili Powder
Combine all the ingredients in a saucepan. Bring to a boil and cook two minutes. Use as a basting sauce for chicken, spareribs, hot dogs or ham.
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HUNGRY MOB CASSEROLE
1 Pound of Bacon, Crisped and Chopped
1 Onion, Chopped and Sautéed
in a little of the Bacon fat
2 Pounds Ground Chuck, Browned
2 Pounds Spaghetti, Cooked and
Drained
1 Can Ripe Olives, Drained
2 Cans Mushrooms
1 Can Peas
2 Cans Spaghetti Sauce
¼ Pound Grated Parmesan
Cheese
¼ Pound Grated Cheddar Cheese
Mix all ingredients together except cheddar cheese. Top with cheddar and bake in 350 degree oven until cheese bubbles. Serves ten.
HYMN BOOK PUNCH
1 Pint Bottle Hawaiian Punch Concentrate
1 Small Can Frozen Lemonade Concentrate
1 Small Can Frozen Orange Juice
Concentrate
1 #5 Can Pineapple Juice
2 Quarts Sparkling Water (Club
Soda)
1 Quart Seven Up (Can Use Fresca)
Put orange juice and lemonade concentrates in punchbowl. Add enough sparkling water to dissolve it. Place large chunk of ice in bowl and add rest of ingredients. Stir well. Garnish with orange slices or strawberries. Makes about 32 four ounce punch cup servings.
CINDERELLA CAKE
1 Package Frozen Strawberries, defrosted
and drained
¾ Cup Strawberry Juice and
Water
1 Package White Cake Mix
1 3 Ounce Package Strawberry Gelatin
4 Eggs
½ Cup Oil
Whipped Cream
Red Food Color
Additional Strawberries and Cake
Spangles for frosting
Drain berries, measure juice and add enough water to make ¾ cup. Combine cake mix, gelatin and eggs and beat with rotary beater for two minutes at low speed. Add oil and juice and beat two minutes more. Batter will be thin. Fold in drained berries. Pour into buttered and floured 9x13" pan or two eight inch pans (round). Bake at 350 degrees for 35 minutes or until done. Frost with whipped cream, tinted pink, and garnish with berries and cake spangles. (Flavor of this cake improves with age it's much better two days old). But frost just before serving.
MR. "B's" KOSHER PICKLES
Take a one gallon jug with a wide mouth .. A bunch of medium size cucumbers ..scrubbed and washed ... Half fill the jar with the cukes and season with .
½ Package Dill Weed
½ Package All Purpose Pickle
Spice
8 Cloves Garlic
½ Cup Kosher Salt
Fill the jar with the rest of the cukes ... now fill with cold water. Shake and let stand four to six days
FOOL-PROOF PIE CRUST
4 Cups All Purpose Flour
1 ¾ Cups Vegetable Shortening
1 Tablespoon Sugar
2 Teaspoons Salt
1 Tablespoon Vinegar
1 Egg
½ Cup Water
Mix first four ingredients together with a fork. In separate bowl, beat remaining ingredients. Combine the two mixtures, stirring with a fork until all ingredients are moistened. Then with hands, mold dough into a ball. Chill at least 15 minutes before rolling it into desired shape. Dough can be left in refrigerator up to three days. Or it can be frozen until ready to use. This recipe makes the pastry for two nine inch double crust pies and one nine inch shell. The dough may be handled as much as you wish, yet it will be tender and flaky.
MIKE ROY'S CREAMY FUDGE
1½ Pounds Semi Sweet Chocolate
(bits or solid)
1/8 Pound Butter or Margarine
¼ Teaspoon Salt
1 Teaspoon Vanilla
1 Jar (13 Ounce) Marshmallow Creme
3 Cups Nuts
4½ Cups Sugar
1 Can (13 Ounce) Evaporated Milk
Cook sugar and milk on low heat until it starts to boil. Boil exactly six minutes. Remove from fire and pour all other ingredients into pan, with sugar mixture. Blend and pour into two 9x9x2" buttered pans. Place in freezing compartment for an hour. Remove and cut into squares. Makes four pounds.
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BOURBON BAKED BEANS
4 One Pound Cans Baked Beans
1 Teaspoon Dry Mustard
½ Cup Chili Sauce
1 Tablespoon Molasses
½ Cup Bourbon
½ Cup Strong Coffee
Sliced Canned Pineapple
Brown Sugar
Place all ingredients except pineapple and brown sugar in a buttered baking dish, cover and let stand at room temperature at least three hours. Place in a preheated 375 degree oven for 40 minutes, covered. Arrange pineapple on top and sprinkle with brown sugar and bake uncovered for another 40 minutes. Serves 12 to I6.
I thought we had seen the last of the "Watergate" recipes; but here is one more to add to the collection.
WATERGATE COOKIES
1 Box (regular size) White Cake
Mix, dry
1 Box Pistachio Instant Pudding
Mix, dry
½ Cup Salad Oil
3 Tablespoons 7-Up or Club Soda
2 Eggs
½ Cup Chopped Nuts
½ Cup Flaked Coconut
Mix in order given. Drop by teaspoonfuls on greased cookie sheet two inches apart, and bake at 350 degrees for 10 to 12 minutes.
EASY CHOCOLATE PIE
Good with a graham cracker crust or:
Use 1 1/3 Cups Coconut plus 3 Tablespoons Melted Butter. Mix together and press into the bottom of an eight inch pie plate. Bake in oven for about 15 minutes at 350 degrees, or until browned.
FILLING:
Melt 1 8 Ounce Hershey Bar
with Almonds. Cool a little. Stir it into a 9 Ounce Carton of Kool Whip.
Pour into the pie shell and chill. Garnish with chocolate curls and/or
slivered almonds.
TIP: Any number of sandwiches can be made a day ahead of time. Place them on a flat dish or cookie sheet and cover completely with a damp tea towel. They'll stay fresh for 24 hours.
APPLE CAKE
3 Eggs
1 18½ Ounce Yellow or White
Cake Mix
1 20 Ounce Can Apple Pie Filling
Beat the eggs and add the mix. Beat well. Fold in the apple pie filling. Pour into greased and floured 9x13" pan Bake at 350 degrees for about 40 minutes.
TOPPING:
1/3 Cup Brown Sugar
1 Tablespoon Flour
1 Tablespoon Butter
1 Teaspoon Cinnamon
PUFF PUDDING
¼ Cup Butter
½ Cup Sugar
1 Teaspoon Grated Lemon Rind
2 Egg Yolks
3 Tablespoons Lemon Juice
2 Tablespoons Flour
¼ Cup Grapenuts Cereal
1 Cup Milk
2 Egg Whites, stiffly beaten
Cream butter, sugar, and lemon rind. Add egg yolks and beat until light and fluffy. Blend in lemon juice, flour. cereal and milk. Mixture will look curdled. Fold in egg whites. Pour into greased custard cups or one quart casserole. Place in pan of hot water and bake at 325 degrees for 40 minutes for cups or 1¼ hours for the casserole. It will have a cake like top and a custard below.
FAMILY PUNCH
2 Packages Cherry Kool Aid, unsweetened
2 Cups Sugar
2 Quarts Water
1 Large Can of Unsweetened Pineapple
Juice, 46 ounces
Mix all together Just before serving, add 1 large bottle of ginger ale and serve over ice.
DELICIOUS PUNCH
1 Package Frozen Strawberries
1 Small Can Crushed Pineapple
1 6 Ounce Can Frozen Pink Lemonade
Blend with a blender. Pour into a punch bowl and add two quarts of ginger ale.
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ONION-ZUCCHINI DELIGHT
Prepare in advance: 1 cup dark bread crumbs, a little melted butter, and about ½ cup grated Parmesan and Swiss cheeses
Grate 3 cups zucchini. Drain in a colander over a dish or pan to catch the juices, which will be used later.
Add ½ teaspoon salt to the zucchini as it drains (this will maintain the freshness in the liquid as it cooks).
Sauté 1½ or 2 cups of chopped onion in butter or oil and a little wine (if you feel adventuresome) for about 6 minutes. While doing this, squeeze remaining juice from zucchini. Now, add zucchini and a crushed clove of garlic to onions and stir until everything is covered with liquid.
Add 3 tablespoons flour and a little melted butter (if needed) and cook this for another 2 minutes. Remove from heat and add remaining zucchini juices. Salt and pepper lightly and add a little milk, if needed, to thicken. Add 1 tablespoon cream (or half and half) and sprinkle on grated cheeses. Put mix in casserole dish, and sprinkle the top with the dark bread crumbs and a little melted butter. Bake at 375 to 400 degrees for 20 to 30 minutes or until cheese and mixture start to bubble nicely.
Serve hot with either cold sliced turkey or chicken, or a mild sausage. Arrange a relish tray with fresh vegetables, more dark bread with butter, or a rich jam. Top it off with nice white wine. And for dessert: coffee and ice cream or fruit.
NOTE: Unfortunately. this will probably only serve two or three hungry folks, but the ingredients could no doubt be doubled for a larger portion
ZUCCHINI BREAD
3 Eggs
2 Cups Sugar
1 Cup Oil
2 Cups Grated, Peeled Zucchini
3 Teaspoons Vanilla
3 Cups Flour
1 Teaspoon Salt
1 Teaspoon Soda
3 Teaspoons Cinnamon
¼ Teaspoon Baking Powder
½ Cup Chopped Nuts, OPTIONAL
Cream the eggs and sugar and beat until light and foamy. Add the oil, zucchini and vanilla. Mix well. Add the rest of the ingredients and nuts. Makes two loaves. Bake at 325 degrees for one hour.
The listener who called in this goodie says that you can substitute cucumbers for the zucchini and it works like a charm.
CHOCOLATE ZUCCHINI CAKE
3 Eggs
2 Cups Sugar
½ Cup Butter
¼ Cup Oil
2 Teaspoons Vanilla
Cream together.
1½ Teaspoons Soda
2½ Teaspoons Baking Powder
1 Teaspoon Salt
1 Teaspoon Cinnamon
2½ Cups Flour
½ Cup Cocoa
Sift all the dry ingredients together. Shred 2 cups peeled zucchini or cucumbers. Add the zucchini to the creamed mixture. Blend in the dry ingredients with ¼ cup milk. Mix well. Pour in a greased 9x13" pan. Bake at 350 degrees for 55 to 60 minutes.
FROSTING:
1 8 ounce package cream cheese
at room temperature. Blend in powdered sugar until the consistency is right
for spreading, about 3 cups. Add ½ teaspoon vanilla
TUNA/ZUCCHINI SUISSE
2 Cups Shredded, Unpeeled Zucchini,
about 3 large
¾ Teaspoon Salt, divided
4 Eggs
1½ Cups Milk
2 Cans (6 ½ to 7 ounce)
Flaked Tuna, well drained
1 Cup Shredded Swiss Cheese (4
ounces)
½ Cup Finely Chopped Onion
1 Tablespoon Lemon Juice
¼ Teaspoon Pepper
¼ Teaspoon Dried Dill Weed
2 Tablespoons Fine Bread Crumbs
Mix the zucchini with ½ teaspoon salt and let stand for 15 minutes. Drain and pat dry. Combine the prepared zucchini with the remaining ¼ teaspoon salt and all the other ingredients, except the bread crumbs. Grease a 10 inch quiche pan or a 9 inch pie pan and dust with the bread crumbs. Turn the zucchini into the dish. Bake at 350 degrees for 40 minutes. Garnish with green pepper rings, if desired. Serves 6.
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CABBAGE SALAD
3 Cups Sugar
2 Cups Vinegar
1 Cup Water
Bring to a boil and boil for three minutes. Let cool completely. Meanwhile, shred 2 medium heads of cabbage and add 2 tablespoons salt. Let stand for 1 hour and then squeeze all the excess water. Cut or coarse grind: 1 bunch of celery, 2 green peppers or 1 green and 1 red: plus 1 teaspoon celery seed and 1 teaspoon mustard seed. Mix all together and pour the cooled liquid over all. Will keep in the refrigerator in sealed jars for 3 to 4 weeks.
RAW VEGETABLE DIP
1 Cup Mayo
1 Cup Sour Cream
1 Tablespoon Dry Onion Flakes
1 Tablespoon Parsley Flakes
1 Tablespoon Dill Weed
1 Tablespoon "Beaumond Spice",
brand name
Mix together well. Chill for 2 hours. Can be used on raw vegetables or chips, etc.
TWO WEEK COLE SLAW
2 to 3 Head Cabbage
2 Tablespoons Salt
Let stand for one hour and then squeeze dry. Boil the following for three minutes:
3 Cups Sugar
2 Cups Vinegar
1 Cup Water
Pour hot over the cabbage.
Then add:
1 teaspoon mustard seed and
1 teaspoon celery seed; plus, some
grated carrots, celery or chopped green peppers (any or all of these).
Will keep two weeks in the refrigerator.
CRAB APPLE PICKLES
Wash but do not pare apples. Bring to a boil 1 quart vinegar, 3 cups water, 4 cups sugar, 1 tablespoon each of cinnamon, cloves, mace, allspice. (Spices should be tied in cheese cloth bag.) When cool. add crab apples and heat slowly. Do not let apples burst. Let stand in syrup overnight. Remove spice bag and pack apples without reheating. Fill to ½ inch of top with syrup. Screw caps on tightly. Process in boiling water bath (180°) for 20 minutes.
Warm weather is here and coffee drinkers might enjoy a glass of iced coffee. For a buffet, you might like to serve iced coffee topped with whipped cream into which a little coffee liqueur or white creme de menthe has been whipped. Iced coffee is also delicious with a little brandy added.
JIM'S GREEN BEANS WITH BACON
Cook 8 to 10 slices of bacon, diced, until soft. Sprinkle with seasoning salt and add 1 tablespoon vinegar and stir together. Cook green beans separately and stir in the bacon just before serving. Salt and pepper to taste. NOTE: You may add a little diced onion to the bacon.
PICKLED "HOT" BANANA PEPPERS
Slice the peppers into rings. Pack into jars Put 1/8 teaspoon turmeric in each jar (pint jars.) Cover with boiling brine of ½ cup pickling salt; 2¼ cups white vinegar; 8½ cups water. Bring to a boil. Pour over the peppers in jars. Tighten down the lids and process in hot water bath for 10 minutes
CUCUMBER SALAD
Wash and slice 4 cucumbers. Add 1 sliced onion. Mix together 1½ cups Miracle Whip; ½ cup sugar; salt and pepper, to taste: add enough vinegar to make it creamy, about ¼ cup. Mix well. Pour over the cukes and onions and let it stand overnight in the refrigerator.
JIM JOHNSTON'S CHICKEN AND BISCUIT CASSEROLE
2 10 Ounce Packages Frozen Corn/Carrots/Onion
in Cream Sauce
2 5½ Ounce Cans Boned Chicken
OR 1¼ Cups
1 Package Refrigerated Butter flake
Dinner Rolls
Cook the vegetables as per package directions. Stir in the chicken. Turn this into a 6 cup shallow casserole dish. Put the biscuits on top of the mixture about 1 inch apart. Sprinkle top with sesame seeds. Bake uncovered at 375 degrees for 15 minutes or until the biscuits are nice and brown. Serves 4 to 6.
TIP: To jazz up fresh cooked green beans, make a sauce out of melted butter, a little garlic power, nutmeg and lemon juice. Heat and stir into the cooked green beans. just before serving.
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CHINESE PEPPER STEAK
1½ Pounds Sirloin Steak.
1 inch thick, cut into 1/8 inch slices
¼ Cup Oil (peanut or vegetable)
1 Crushed Clove of Garlic
1 Teaspoon Salt
1 Teaspoon Ground Ginger
½ Teaspoon Pepper
3 Large Green Bell Peppers, diced
(2½ cups)
2 Large White Onions, thinly sliced
(2 cups)
¼ Cup Soy Sauce
½ Teaspoon Sugar
½ Cup Beef Broth
1 Can Water Chestnuts. sliced (6
ounces)
1 Tablespoon Cornstarch
¼ Cup Cold Water
4 Green Onions, cut in 1 inch pieces
Hot Cooked Rice
Slice meat in 1/8 inch slices. Heat oil in skillet, add garlic, salt, ginger and pepper. Sauté until garlic is golden. Add meat slices, brown for two minutes and remove from skillet. Put peppers and onions in skillet and cook three minutes. Return meat to pan. Add soy sauce, sugar, beef broth, water chestnuts, cornstarch (dissolved in cold water), and green onions. Simmer for two minutes or until sauce thickens. Serve at once, over rice.
HINT: To be sure the door of your refrigerator is airtight, check by closing the door over a dollar bill. If there is no resistance when you pull the bill out, the seal needs replacing
ITALIAN BEAN / BURGER BAKE
2 Tablespoons Butter
2 Medium Onions, chopped
1 Pound Ground Beef, browned
2 Cups Mozzarella Cheese, cubed
1 15 Ounce Can Tomato Sauce
1½ Teaspoon Salt
1 Teaspoon Fennel Seed
1 Teaspoon Oregano
1 Clove Garlic, minced
1 1 Pound Can of Green Beans. drained
1 8 Ounce Can Mushroom Pieces.
drained
¼ Cup Grated Parmesan Cheese
Put ½ cup of Mozzarella cheese into the blender. Cover and process at "Grind". Empty and set aside. Put tomato sauce, 1 cup of Mozzarella cheese and the seasonings into the blender. Cover and process at "Blend", till cheese is grated. Pour over the browned and drained meat. Add beans and mushrooms and mix well. Pour into large casserole dish and sprinkle with the ½ cup Mozzarella and the Parmesan. Bake at 350 degrees for 30 minutes.
The "dog days" of July and August brought a spate of lemonade recipes. Herewith, a modest sampling:
LEMONADE # 1
Cook 1 cup sugar and 1 cup water to boiling for 3 minutes. Store in refrigerator until ready to use. For each serving, mix: ¾ tablespoon of the syrup; 1½ tablespoon lemon juice: 1 cup water Pour over ice.
LEMONADE # 2
1 Tablespoon Fresh, Grated Lemon
Peel
1½ Cup Sugar
½ Cup Boiling Water
1½ Cups Fresh Squeezed Lemon
Juice
Pour into a jar with a lid and shake until the sugar dissolves. Store in tightly covered jar in the refrigerator. To make one serving: pour ¼ cup of the mixture into a tall glass and add ¾ cup cold water and ice cubes. Stir.
LEMONADE # 3
For each lemon, use 1/3 cup sugar and 2 cups water. Make any amount, using this basic formula. Make the syrup first.
LEMONADE
2 Tablespoons Lemon Juice, fresh,
frozen or canned
2 Tablespoons Sugar
½ Cup Cracked Ice
Put into blender Cover and process on "High" for about 10 seconds. Pour into tall glass and fill with cold water. Can serve with mint or cherry or a slice of lemon or orange.
SWEET and SOUR SAUCE FOR CUCUMBERS (Dutch Cucumbers)
Slice and pare one medium sized cucumber. Combine ½ cup each of vinegar and cold water plus ¼ cup sugar, ¾ teaspoon salt and a good dash of pepper. Stir well. Pour over the cucumbers. Chill. I like to add 8 or 10 thin sliced onion rings, just for good measure.
HINT: There is a way to keep suction cups adhered to glass a lot longer. Rub the suction cup over a moist bar of soap. It will stick for months.
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This recipe can be varied by using lemon jello and lemon pudding.
ORANGE TAPIOCA PUDDING SALAD
1 Box Orange Jello
1 Box Orange Tapioca Pudding
1 Box Vanilla Pudding
3 Cups Boiling Water
2 Packages Prepared Whipped Cream
(Dream Whip)
1 Can Drained Mandarin Oranges
Mix together the three boxes of dry mix and the three cups of boiling water. Bring to a boil, stir, and cool. After it has thickened, fold in the two packages of mandarin oranges. Pour into an 8x9" pan and chill. Serves a bunch.
CHOCOLATE CHIP COOKIES Large Batch
2 Cups White Sugar
2 Cups Brown Sugar (either light
or dark)
2 Cups Shortening, Melted
6 Eggs
4 Teaspoons Baking Soda
4 Teaspoons Cream of Tartar
2 Teaspoons Vanilla
Salt, to taste
1 12 Ounce Package Chocolate Chips
7 Cups Flour
Mix together in the order given. Drop by tablespoonsful onto a greased cookie sheet Bake at 350 degrees for about ten to twelve minutes. (Makes a soft, chewy cookie -- a cupboard full and they freeze beautifully.)
EASY CHEESE CAKE
STEP 1: Prepare a graham cracker crust in a 9x13" pan. Chill.
STEP 2: Dissolve 1 package lemon jello in 1 cup of boiling water. Stir in 1 cup sugar and 2 teaspoons vanilla. Set aside, or in the refrigerator to thicken. Soften an 8 ounce package cream cheese. Chill 1 large can of evaporated milk.
STEP 3: Whip the evaporated milk. In another bowl, beat the cream cheese and combine with the whipped milk. Add the thickened gelatin mixture and beat thoroughly to blend. Pour mixture into the crust. Chill.
TIP: When in doubt about the freshness of eggs, test them in a pan of cold water. An egg that floats is not fit for use. One that stands on end is stale, and one that lies at an angle should be used immediately or discarded. The one that lies flat is the one that is fresh.
EASY CHERRY CHEESECAKE
Beat together until smooth: 1 8 ounce package of cream cheese and 2 tablespoons lemon juice and ½ cup sweetened condensed milk. Pour into a baked and cooled 9 inch graham cracker crust. Top with 1 can of cherry pie filling. Chill thoroughly or freeze.
SOUR CREAM CHOCOLATE CAKE
1½ Cups Sugar
3 Eggs
1 Cup Sour Cream
2 Squares of Bakers Chocolate
¼ Cup Water (VERY Warm)
1¾ Cup Flour
½ Teaspoon Salt
1 Teaspoon Soda, dissolved in a
little water
Mix the eggs and sugar. Dissolve the chocolate in the water. Add this to the egg mixture. Add remaining ingredients and mix well. Bake for 25 to 30 minutes in two eight inch, round, greased pans at 350 degrees.
CHOCO-MAYO CAKE
3 Cups Flour
4 Tablespoons Cocoa
1 Cup Sugar
1½ teaspoons Soda
1 Cup Mayo
2 Teaspoons Vanilla
1 Cup Cold Water
Mix the dry ingredients together. Make a well in the center, then pour in the water and mayo and vanilla and beat until smooth. Bake in a 9x13x2" pan, greased and floured, at 350 degrees for 35 to 40 minutes.
HINT: You may have already tried alcohol for the removal of ink stains on vinyl. If it didn't work to your satisfaction, try lukewarm glycerin. Moisten with the solution until stain is gone. then flush with water
FUDGE FROSTING
1 Cup Sugar
1/3 Cup Milk
5 Tablespoons Butter
Bring to a boil and cook for three minutes. Remove from heat. Add 1 cup chocolate chips and 1 teaspoon of vanilla. Stir as soon as chips are melted. Pour hot over the cake.
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This recipe appeared on page 8 of the May/June "BULLETIN"; but due to an unfortunate printing error, one very important step was left out of the instructions. The recipe is repeated here, in its entirety:
HOT CHICKEN SANDWICH
1 Can Cream of Mushroom Soup
1/3 Cup Sifted Flour
¾ Cup Milk
2 to 3 Cups Diced, Cooked Chicken
1 Tablespoon Minced Onion
2 Tablespoons Chopped Pimiento
(optional)
8 Slices Sandwich Bread
2 Large Eggs, beaten
3 Tablespoons Milk
2 Cups Crushed Potato Chips
3 Tablespoons Slivered Almonds
Blend the flour into the soup. Add milk and cook until thick. Remove from heat and add chicken, onion, and pimiento and let cool. Remove crust from bread. Place 4 slices in the bottom of a 9x9" pan. Spread with the chicken mixture. Top with the remaining bread. Refrigerate. Blend the eggs and remaining milk. Cut sandwiches in half. Dip in the egg mixture, then in the crushed potato chips. Place on well greased cookie sheet. Sprinkle with almonds. Bake at 350 degrees for 25 to 30 minutes. Serves 8.
BLACKBERRY CORDIAL
Boil the blackberries and add just a little water to prevent scorching until soft. Put the berries into a cheesecloth bag and squeeze the juice. To each quart of juice, add 2 cups sugar, ½ stick cinnamon, 2 tablespoons whole cloves, ¼ ounce mace or allspice. Boil liquid for 20 minutes and strain. To each quart of juice, add 1 pint of French brandy. Pour into bottles.
COLD YOGURT SOUP
Peel two large cucumbers and grate or chop them very fine. Mix the cucumbers with 2 cups of yogurt, 1 tablespoon of mint, finely chopped, 1 tablespoon of scallions finely chopped, 2 teaspoons salt, ¼ teaspoon pepper, 2 cups of cold water, and ¼ cup dried raisins. Chill in the refrigerator. Just before serving, stir in a few ice cubes. Serve in bowls, as you would soup.
ANOTHER YOGURT DESSERT
1 3 Ounce Package Flavored Jello
(your choice)
1 Cup Boiling Water
Dissolve the jello in the boiling water, and add ¾ cup cold water. Chill in the refrigerator until slightly thickened. Beat in 1 carton flavored yogurt (the same flavor as jello) with the rotary beater. Chill until firm in salad molds.
BLEU CHEESE DRESSING (With Yogurt)
1 Cup Plain Yogurt (1 carton)
2 Tablespoons Bleu Cheese
2 Teaspoons Sugar
½ Teaspoon Celery Seed
A Dash Tabasco Sauce
Combine yogurt, sugar, and celery seed and tabasco. Add ½ the cheese. Beat with rotary beater until smooth. Add the rest of the bleu cheese to make it chunky. Chill
HINT FOR COOKING WITH WINE: Use claret to flavor clear soup just before removing from the heat or to baste a baked ham. Use burgundy to baste roast beef or to pour over hamburger patties as they cook.
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