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PAGES 12345678Page 1 Top of Page
Last winter when we were all shivering in sub zero temperatures, we were warned by some longtime Iowa residents to be prepared for a scorching hot, city summer. Shades of '34 and '36, they said. And they were right! It certainly has been a "good, old fashioned Hawkeye summer". But it's been a good year for gardens; and so the pages that follow are filled with seasonal selections, with some old favorites and new ideas thrown in for spice. We hope you enjoy them all.
CHICKEN NAPOLI ALA CROCK POT
1 teaspoon seasoned salt
¼ cup flour
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
½ teaspoon paprika
1 frying chicken, cup up
1 pound zucchini, cut into thin
slices
½ cup chicken broth
Put the first 5 ingredients into a bag and coat the chicken pieces. Place the zucchini in the bottom of the crock pot. Pour the chicken broth over the zucchini. Put the coated chicken pieces over this. Cover and cook on low for 5-6 hours. NOTE: You may add mushrooms for the last hour.
SPAGHETTI TETRAZZINI
1 can sliced mushrooms, drained
1 clove of garlic, minced
¼ cup chopped onions
2 tablespoons butter
1 can cream of chicken soup
¼ cup milk
1/3 cup grated Parmesan cheese
1/8 teaspoon poultry seasoning
1 cup cooked chicken, cubed
4 oz. spaghetti, cooked and drained
Cook the mushrooms, garlic, and onions in the butter. Add the soup, milk and 2 tablespoons of the Parmesan cheese, and the poultry seasoning. Add the spaghetti noodles and the chicken. Sprinkle with the rest of the Parmesan cheese. Bake in a 450° oven for 10 minutes.
CHICKEN CASSEROLE
5 Chicken Breasts, split, boned
and skinned
5 slices bacon
1 4 oz. package chipped beef
1 pint sour cream
1 can Cream of Mushroom soup
Roll chicken breasts and wrap each in a slice of bacon. Place rolls on bed of shredded beef in baking dish. Mix sour cream and soup and spread over chicken. Bake at 300° for 3 hours, uncovered. Serves 5.
SOUTH DAKOTA SHAKE N BAKE
1 cup bread crumbs
¼ cup flour
1 teaspoon poultry seasoning
1 tablespoon paprika
1½ teaspoon salt
½ teaspoon pepper
Mix this all together. Bake pork at 350° for 45 minutes to 1 hour. Chicken bakes at 400° for 40-50 minutes.
When butter is too hard to spread easily use a vegetable peeler to shave off thin curls from the stick. Almost instantly they will be soft and easy to spread.
CHINESE (PORK CHOP OR CHICKEN) MARINADE
½ cup oil
¼ cup lemon juice
2 tablespoons soy sauce
½ teaspoon ginger powder
1 medium clove garlic, crushed
(¼ teaspoon garlic powder)
1 tablespoon brown sugar
Mix well. Marinate the pork chops (or chicken) for at least 2 hours in the refrigerator.
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This delectable Iowa delicacy comes to us courtesy of the Iowa Porkettes. And we are grateful!
GOLDEN STUFFED IOWA CHOPS
6 center cut Iowa Chops, 1¼
to 1½ thick
1 small onion, finely chopped
2 tablespoons butter
¾ cup cooked rice
1 cup (4 oz.) shredded cheddar
cheese
1 teaspoon Worcestershire sauce
1¼ teaspoon salt
1/8 teaspoon pepper
2 tablespoons drippings
Using a small knife, make a pocket in each Iowa chop by cutting into the center from the rib side, parallel to the rib bone and the surface of the chop. For stuffing, cook onion in butter until transparent and combine with rice, cheese, worcestershire sauce, 1¼ teaspoon salt and pepper. Fill pockets with 3 tablespoons stuffing. Lightly brown chops in drippings. Sprinkle with 1 teaspoon salt, place on rack in roasting pan; cover with foil. Bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until done. 6 servings.
CHICKEN LICKIN' GOOD PORK CHOPS
1 can chicken and rice soup
½ cup flour
1 tablespoon salt
1¼ teaspoons dry mustard
½ teaspoon garlic powder
2 tablespoons oil
Dredge the pork chops in the flour/spice mixture. Brown in the oil. Place in the crock pot; cover with the soup, and cook (covered) on low for 6-8 hours.
SAUSAGE SOUFFLÉ
(a breakfast casserole)
1 pound of link sausage
6 slices of bread, cubed
1½ cups shredded cheddar
cheese
1½ cups milk
4 eggs, beaten
¼ teaspoon salt
pepper to taste
Brown the sausages and cut into thirds. Alternate layers of bread, sausage and cheese in a greased 1 quart casserole. Mix together the milk, eggs and salt (pepper) and pour over the casserole. Cover and refrigerate overnight. Bake at 325° for 45 minutes. Serve.
CHEESE N SAUSAGE SPICE
3 cups flour
3 teaspoons double acting baking
powder
½ teaspoon salt
1 pound pork sausage
1 pound sharp cheddar cheese
1 large onion
4 drops Tabasco
¼ cup blended whiskey
Toss flour, baking powder and salt to mix. Crumble the sausage with a fork and grate the cheese. Chop the onion fine, and work into the flour mixture. Then add the tabasco and whiskey to make a firm dough. Knead 5 or 6 times and shape by round teaspoonsful. Arrange well apart on a lightly greased baking sheet. With a fork, dipped in flour, flatten each ball in a crisscross pattern to make a thin wafer. Bake at 375° for about 15 minutes. Makes 5 to 6 dozen. Serve hot.
Now here's something unusual!
PEPSI COLA ROAST
3 to 4 pound roast
Pour a can of cream of mushroom soup over the roast. Sprinkle with a package of dry onion soup mix. Then, pour a bottle of Pepsi around the roast in the pan (instead of water). Cover tightly (in a Dutch oven or roaster) and cook as usual.
SUMMER BRANDIED FRUIT
(from "Meet the Cook")
1 large pear
1 large apple
1 large orange
2 medium peaches
2 cups cubed melon
1 cup grapes or fresh cherries
½ cup powdered sugar
¾ cup dry white wine
¼ cup lemon juice
¼ cup brandy
About three hours before serving, cut pear, apple, orange sections and peaches into cubes or slices. Arrange in a pretty glass bowl together with melon and grapes. Add sugar, wine and lemon juice, blending well. Refrigerate until serving time. Just before serving, toss fruit with brandy.
Serves six (either as a dessert or as an appetizer).
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Here's a nice 'n easy recipe that Alice brought home from the City Market (along with the zucchinis to go with it). We liked it.
ZUCCHINI SQUASH
5 strips bacon
1 medium zucchini squash
1 medium onion (sweet Spanish onion)
½ cup or 2/3 cup ketchup
grated Parmesan cheese
Fry bacon and crumble. To bacon and bacon drippings, add sliced, peeled zucchini, sliced onion and cook approximately 10-15 minutes, or until done. Add ketchup and heat. When serving, top with grated Parmesan cheese. (Fresh tomatoes sliced may be used in place of ketchup, but we prefer the spices, etc., in ketchup. Also, all ingredient amounts may be varied to suit individual tastes.)
SUE TOMA'S ZUCCHINI CASSEROLE
1 pound grated or shredded zucchini
4 oz. shredded cheddar cheese
½ cup chopped onion
2 well beaten eggs
½ cup Bisquick
dash of salt and pepper
Shred the zucchini in a mixing bowl, individually add the other ingredients (only part of the cheese) to the zucchini. Mix well, place in a butter 1½ quart size casserole dish (round or square) sprinkle remaining cheese on top. Bake at 350° for 55 minutes. Let stand 10 minutes before serving. Serves from 4-5 people. Easy to double.
STUFFED ZUCCHINI
6 medium sized zucchinis
3 cups soft bread crumbs
½ cup grated Parmesan cheese
1 small onion minced
3 tablespoons parsley flakes
1 teaspoon salt
1/8 teaspoon pepper
2 beaten eggs
2 tablespoons butter
Wash zucchini; cut off the ends (but do not peel). Cook in boiling, salted water 5 minutes. Cut the zucchini in half, lengthwise. Remove the pulp with a spoon. Combine this pulp with the bread crumbs and the remaining ingredients, except the butter. Fill the zucchini shells. Dot with butter. Sprinkle with a little additional cheese and some paprika. Bake at 350° for about 30 minutes. Serves 6.
ZUCCHINI PICKLES
2 pounds zucchini
½ cup salt
2 teaspoons celery seed
2 teaspoons mustard seed
2 ½ cups of cider vinegar
1 cup of sugar
4 cloves garlic
4 heads of dill
1 teaspoon pepper
Makes 4 pints. Wash the zucchini and cut it into thin slices. Cover with 1 inch water and ¼ cup of salt. Let stand for 2 hours and drain. Place the celery seed and the mustard seed in a spice bag. Add the bag to a mixture of vinegar, sugar and remaining salt. Then, add 2½ cups of water. Bring to a boil and pour over the zucchini; let stand for 2 hours. Bring to boiling and heat for 5 minutes. Pack zucchini and brine into pint jars, leaving ¼" head space. To each jar, add: ¼ teaspoon pepper, 1 garlic clove, and 1 head of dill. Process 10 minutes in a boiling bath.
BEST EVER CHUNK PICKLES
(from Prairie du Chien)
4 quarts cucumbers, chunked
3 cups water
5 cups vinegar
5 cups sugar
1 tablespoon salt
¼ teaspoon pepper
½ teaspoon turmeric
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 medium onion, cut thin
Mix vinegar, sugar, water and salt. Tie the spices in a bag, and bring to a boil. Put cucumbers in the solution and boil for 5 minutes. Seal in the jar.
SWEET PEPPER RELISH
12 large green peppers
12 red peppers
12 large onions, peeled
Remove seeds from the peppers and then put all of the peppers and onions through the food grinder, coarsely. Pour boiling water over the ground peppers/onions and let stand for 10 minutes. Repeat this process 3 times; then press dry, firmly. Have ready: 1 quart of cider vinegar, heated to boiling. Add 2 tablespoons salt and 4 cups sugar. Pour the boiling vinegar solution over the peppers/onions. Add a scant tablespoon of both celery seed and white mustard seed. Seal while hot, in hot, sterilized jars.
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PICKLED PEPPERS
1 cup white vinegar
1 cup water
½ cup sugar
1 large teaspoon pickling spice
Bring to a boil for 5 minutes. Cool. Meanwhile, clean and seed the peppers, and cut into strips. Pack the pepper strips into tall peanut butter jars (or whatever). Pour the cool pickling juice over the peppers and refrigerate. Takes about 4-5 days to be ready to eat. (They store well.)
A CRISP DILL PICKLE RECIPE
Makes 10-12 quarts
In the bottom of clean, sterilized jars, place: 1 slice onion, 1 head of dill, 1 small piece of garlic, 1 bay leaf, or a little "mixed pickling spices". Add the clean, washed cucumbers and pack tight.
SYRUP:
5 quarts water
1 quart vinegar (use ½ cider
and ½ white)
4 tablespoons alum
1 cup coarse pickling salt
Bring to a boil and pour over the pickles. Cover with a fresh grape leaf. Seal immediately. Will be ready in about 3-4 weeks.
SWISS CHARD WITH CHEESE
2 pounds Swiss chard
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
½ cup milk
½ pound diced, processed
cheese
½ cup bread crumbs
2 tablespoons melted butter
Cut the stalks from the washed leaves and cut into 1 inch pieces. Place the chopped stalks in the bottom of a large kettle; cover with boiling, salted water; cover and cook for 5 minutes. Add the torn leaves and continue cooking for another 5 minutes (or until tender). Drain and press out all the liquid. Meanwhile, melt butter; blend in the flour and salt. Add the milk. Cook, stirring constantly, until it comes to a boil. Add the cheese and stir until well blended. Place the chard in a greased 2 quart casserole. Stir in the cheese sauce. Toss the bread crumbs with the melted butter and sprinkle over the casserole. Bake at 350° until bubbly, about 25 minutes.
MUSTARD PICKLES
24 small cucumbers
3 quarts of green tomatoes
2 heads of cauliflower
2 heads of celery
6 green peppers
1 quart small white onions
1 quart green string beans
Cut all the vegetables into small chunks. Put each into a large saucepan, covering each layer with salt. Let stand overnight. In the morning, heat to scalding point. Then, drain and add this sauce:
SAUCE:
1½ quarts of vinegar
1½ cups sugar
½ cup flour (scant)
3 tablespoons celery seed
2½ tablespoons mustard seed
1 tablespoon turmeric
Mix well with a little of the vinegar. Then, add remaining vinegar and stir until thick. Pour over pickles. Put into hot jars and seal.
CORN PIQUANT
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon paprika
¾ cup oil
¼ cup cider vinegar
1 tablespoon horseradish
1½ teaspoons worcestershire
sauce
2 drops tabasco
2 cans of whole kernel corn, drained
(16 oz. size)
Combine all ingredients, except the corn, and shake well to mix. Pour over the corn. Mix well. Cover and chill overnight. Makes about 4 cups.
SUMMER SALAD
(from "Weekday Live")
1 carton raspberry yogurt
½ cup mayonnaise
2 bananas (sliced)
½ cup walnuts
Pour into flat, square cake pan. Freeze until firm.
BEET SALAD
Add 1 can of diced beets, drained, to 1 package black raspberry (or cherry) jello Chill. Top with cream cheese and mayonnaise.
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Here's a variation on a recipe that first came to our attention in the January/February issue of the "BULLETIN!" Try it. I think you'll like it!
MARINATED CARROTS
2 pounds carrots, cut into 1 inch pieces
Cook in salted water; drain and cool. Add: 1 can water chestnuts, drained and sliced; 2-3 cans of mushrooms, drained and sliced; 1 green pepper, cleaned and sliced; 1 onion, sliced. Combine. Then (for the sauce): Combine 1 can tomato soup, undiluted, with 1 cup vinegar, 1 cup sugar, ½ cup oil, 1 teaspoon salt and 1 teaspoon dill weed. Boil and pour hot over vegetables. Marinate overnight.
COLE SLAW FOR FREEZING
1 large head cabbage
1 large carrot
1 green pepper
Cut into chunks and put into blender and chop very fine.
DRESSING:
1 cup vinegar (either kind)
¼ cup water
2 cups sugar
1 teaspoon celery seed
1 teaspoon mustard seed
Boil these ingredients together for 1 minute. Cool to lukewarm and pour over the slaw. Pack into freezer containers and freeze (or refrigerate).
RICE 'N SPICE SALAD
("MEET THE COOK"/JOANNE WORLEY)
1 package (9 oz.) frozen green beans
2 cups quick cooking rice, uncooked
1 can (13¾ oz.) chicken
broth
1 cup sliced fresh mushrooms
¾ cup bottled Italian dressing
2 tablespoons chopped pimiento
¼ teaspoon onion salt
In a saucepan, combine beans, rice and broth. Bring to a boil. Cover and cook over low heat about five minutes or until all liquid is absorbed. In a large bowl, combine rice mixture and remaining ingredients. Chill. Makes about five cups. You'll need to leave a three pound canned ham in a moderate oven for about one hour if you want to heat it thoroughly.
RITA'S CAULIFLOWER SALAD
2 small heads cauliflower, cut in
small florets
1 cup chopped celery
1 diced green pepper
2 shredded carrots
1 cup mayo
1 8 oz. carton sour cream
1 package dry garlic/cheese salad
dressing mix
Mix the mayo, sour cream and the dry dressing mix and pour over the vegetables. Refrigerate for 2-3 hours or overnight.
I can't attest to whether this recipe is anything like colonel's, but it made a big hit on "The Open Line".
CREAMY COLE SLAW
1 medium head of cabbage
1 onion, chopped
1 green pepper, chopped
1 carrot, shredded
½ teaspoon pepper
1 tablespoon salt
½ cup white vinegar
2/3 cup water
2 tablespoons sugar
1½ cups mayonnaise
Shred the cabbage. Add all remaining ingredients, except the mayo to the cabbage. (It helps to mix these ingredients first, before combining with the cabbage.) Mix well. Let stand at room temperature for at least 2 hours. Drain thoroughly in a colander. Stir in the mayo. Chill a few hours or overnight.
CURRIED CABBAGE
Sauté 1 onion and 1 clove of garlic, chopped, in peanut (or safflower) oil. Add 1 medium head of shredded cabbage and add ½ teaspoon curry powder, plus salt and pepper, to taste, and stir fry in the skillet. Do not overcook.
MARINADE SAUCE FOR VEGETABLES
1 can tomato soup
½ cup oil
¾ cup vinegar
1 cup sugar
1 teaspoon prepared mustard
1 teaspoon worcestershire sauce
salt and pepper, to taste
Pour the sauce over the vegetable. Marinate for at least 24 hours. Will keep for 1½ weeks in the refrigerator.
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AUNT JANE'S DRESSING
1 cup mayonnaise
¼ cup French dressing
1 tablespoon sugar
1 tablespoon wine vinegar (or tarragon)
½ cup sour cream
salt and pepper, to taste
MISSISSIPPI MUD BARS
2 cups sugar
1 cup butter
2 tablespoons cocoa
4 eggs
1 teaspoon vanilla
1½ cups flour
1 cup coconut, shredded
1 cup chopped nuts
Mix the sugar, butter, and cocoa together. Add the eggs, one at a time. Add the vanilla, flour, coconut and nuts. Mix well. Spread into a greased 11 x 15" jelly roll pan. Bake for 20-25 minutes at 350° Immediately after removing from oven, spread with one large 7 oz. jar of marshmallow creme. Cool.
FROSTING
6 tablespoons butter
6 tablespoons milk
1½ cups sugar
½ cup chocolate chips
Bring the butter, milk and sugar to a rolling boil. Remove from the heat and add the chocolate chips. Beat well. Frost. When cool, cut into bars.
OATMEAL CARMELITA'S
1 cup flour
1 cup oatmeal
¾ cup brown sugar
½ teaspoon soda
¼ teaspoon salt
¾ cup butter
1 cup chocolate chips
½ cup chopped pecans
¾ cup caramel ice cream
topping
3 tablespoons flour
Combine the flour, oatmeal, brown sugar, soda and salt until crumbly. But half of this mixture into the bottom of a 9" square pan, well greased. Bake at 350° for 10 minutes. Sprinkle the chocolate chips and nuts over the crust. Mix the topping and the flour well. Drizzle this over the nuts and chips. Top with remaining crumb mixture. Bake at 350° for 15-20 minutes more, until golden brown.
An appearance by the proprietor of a local Greek restaurant on WMT TV's "Weekday Live" program seemed to spark a renewed interest in G reek cuisine. A development I heartily applaud.
SAGANAKI
A slice of hard cheese (Vize or Kassari) about ½ inch thick. Dip in a beaten egg and milk mixture and then in flour. Brown in a small amount of oil in a skillet on each side until it begins to soften. Drain excess oil and remove skillet from heat; let skillet cool a few seconds. Pour approximately an ounce of brandy over the cheese and light. Squeeze a wedge of lemon to put out remaining flame after most brandy has burned. Serve on pieces of homemade bread.
GREEK EGG/LEMON-DROP SOUP
4 cups broth (chicken)
½ cup rice
3 eggs
the juice of 1 lemon
Cook the rice in the broth until tender. Separate the eggs. Beat egg whites until stiff. Add the egg yolks to the egg whites. Add the lemon juice, beating constantly. Slowly add the ½ cup of the broth to the egg mixture, beating constantly to avoid curdling. Then, add egg mixture to hot broth and heat until just below the boiling point. Garnish with parsley and serve.
PITA
(a Greek bread)
5-5¾ cups flour
1 tablespoon sugar
2 teaspoons salt
1 package dry yeast
2 cups warm water
Combine 2 cups of the flour, salt, sugar and yeast in a bowl. Add the warm water (120 to 130°). Beat on low speed for 1 minute. Beat 3 minutes on high speed. Add enough remaining flour to make a soft dough. Knead until smooth and elastic. Shape dough into ball and place in a greased bowl to rise. Cover and let rise until doubled. Punch down. Place on floured surface and let rest for 30 minutes. Divide the dough into 10-12 equal pieces. Shape each into a ball and pat into 6 inch circle. Preheat oven to 450°. NOTE: If gas oven is used. place floured dough on floor of oven. If electric oven, use a lightly floured, ungreased pan on lowest rack. Bake until puffed.
COOKING CUES
Eight to nine egg whites measures about 1 cup.
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This "peachy" recipe became one of the most requested offerings in quite awhile.
FRESH PEACH PIE
CRUST:
1½ cups flour
2 tablespoons sugar
½ teaspoon salt
½ cup oil
2 tablespoons milk
Mix together well and press into the 9" pie pan. Bake at 325° for 40 minutes. Cool.
FILLING:
1 cup sugar
3½ tablespoons cornstarch
a dash of salt
2 tablespoons white corn syrup
1 cup water
Boil all these ingredients, stirring constantly, until clear and thick. Remove from heat, and add 3 tablespoons peach jello. Cool thoroughly (in the refrigerator). Peel and slice 4-6 peaches and add to the cooled filling. Add to the crush and refrigerate. Top with whipped cream. NOTE: To the filling, add a little vanilla or almond flavoring. Also, use strawberries (and jello), apricots, etc.
ADELE'S CHOP SUEY CAKE
(from Edith Kolarik)
2 cups flour
2 cups sugar
2 eggs
2 teaspoons baking soda
1 cup chopped nuts
1 large (20 oz. can) crushed pineapple,
undrained
Mix all these ingredients with a spoon. Pour into a greased 9 x 13" pan and bake at 350° for 40 minutes. As soon cake comes out of oven, pour the following icing over it:
1 8 oz. package cream cheese
1 stick butter
2 cups powdered sugar
1 teaspoon vanilla
1 or 2 tablespoons milk
Mix well and pour over hot cake. Chill for 24 hours.
TIP: Pure lemon extract will help take out ink stains.
SCANDINAVIAN CHOCOLATE CAKE
2 cups sugar
1 cup shortening
2 eggs
2/3 cup cocoa
2 teaspoons soda
1 cup buttermilk
½ teaspoon salt
2 cups flour
4 teaspoons vanilla or 1 tablespoon
1 cup boiling water
Cream the shortening and the sugar. Add the beaten eggs. Then, add the cocoa. Add the soda to the buttermilk. Add this alternately with the flour and the vanilla. Pour into 2 layer or 1 loaf (9 x 13") pan; lightly greased and floured. Bake at 350° for 25-30 or 45-50 minutes. Just before putting the cake in the oven, pour the cup of boiling water over the batter.
FROSTING:
In a saucepan, pour 1 cup milk and 2 heaping tablespoons flour. Whip while cooking to a thick paste consistency. Set aside to cool. Then, cream 1 cup shortening and 1 cup sugar. Add this to the cooled paste and beat thoroughly. Stir in 1 teaspoon vanilla and frost. Sprinkle 1 cup chopped walnuts over the top.
This intriguing recipe is the result of a question asked and answered on "The Open Line" on my anniversary.
PASTEL WINE CAKE
1 package yellow (or white) cake
mix
1 3 oz. package raspberry jello
¾ cup champagne
½ cup salad oil
4 eggs
Combine all the ingredients and mix well Pour into a lightly greased and floured l0 inch tube pan. Bake at 350° for 55-60 minutes. Let it cool in the pan for about 15 minutes. Turn out onto a rack to cool. Top with sherry glaze.
SHERRY GLAZE:
1/3 cup sherry
2 tablespoon butter
Heat in a saucepan. Add 2 cups of powdered sugar. Remove from heat. Combine. When cooled (and thickened) frost the cake.
Don't throw away overripe bananas, use them to make banana bread, milkshakes, or pudding.
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Christmas in July? Well, just file this idea away for "future reference”.
HOT CHRISTMAS PUNCH
Use a well scrubbed 10 cup coffee pot. Pour into the pot a quart of Cranapple juice. In the basket add 1 stick of cinnamon and 10 whole cloves. Perk as for coffee. Serve hot.
DO-IT-YOURSELF CHOCOLATE DRINK MIX
One pound nonfat dry milk (6½ cups). Add ¾ cup cocoa, and 1 cup sugar. Put through a sifter three times, or through a colander once. Store in an air tight container. To make the chocolate drink, just add 1/3 cup mix to one cup cold water. Add ice cubes if you wish.
MAYONNAISE
(from the "Oster Lady")
1 egg
½ salt teaspoon
½ dry mustard
¼ teaspoon paprika
1 tablespoon vinegar
1 tablespoon lemon juice
1 cup salad oil
Put the egg, seasoning, vinegar, lemon juice and just ¼ cup of the oil into the blender. Cover and process at medium high speed. Immediately open the feeder cap and pour in the remaining oil in a steady stream. Do not over blend.
A RECIPE FOR ORANGE JULIUS
(sort of)
1 cup fresh orange juice
½ cup non fat dry milk powder
1½ tablespoons sugar a few
drops vanilla
½ cup shaved ice
Blend well; serve at once.
Next time you feel you need to "cool it", keep these three ideas handy.
POPSICLES
¼ package flavored jello
(your choice)
1 cup hot water
2 glassed of Kool Aid (same flavor)
Mix well and freeze, with sticks.
FUDGESICLE
1 package instant chocolate pudding
3 cups milk
Mix well and freeze with sticks.
SNOW-CONE SYRUP
2 cups sugar
¾ cup water
Bring to a full boil. Remove from heat and stir in 1 package unsweetened Kool Aid. Chill and it's ready for the crushed ice.