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At last, the "good, old summertime" in the Hawkeye State: picnics in the park, band concerts, camping excursions, family vacations, fireworks on the Fourth of July, and throughout, the lush, fecund beauty of the Iowa countryside. It's a wonderful season and I hope you are truly enjoying it all! Also, I hope you will all enjoy this bi-monthly offering of the "Best of the Open Line":
HAWAIIAN SESAME CHICKEN
Cut up the chicken and skin. Mix well:
¾ cup cornmeal
½ cup flour
½ teaspoon
½ ground mustard
1 teaspoon ground ginger
1 teaspoon salt
½-1 teaspoon black pepper
2 tablespoons sesame seeds
1 teaspoon poultry seasoning (optional)
Melt butter to dip the chicken pieces. Dip chicken and roll (or shake) each piece in the dry mix. Bake the chicken on a cookie sheet (or a flat pan) at 375° for 45-50 minutes. NOTE: You might want to line the pan with foil (bright side up) to prevent sticking.
MAGGIE'S INDIAN SUMMER MEATLOAF
1 pound ground beef
½ pound ground pork
1 egg
½ cup of cornmeal
2 teaspoons salt
¼ teaspoon pepper
½ teaspoon sage
½ cup chopped onion
¼ cup cream style corn
1¼ cup canned tomatoes
¼ cup chopped green pepper
Combine all ingredients and mix well. Pack into a greased large loaf pan and bake at 350 ° for 1½ hours. Serves 6 to 8.
TUNA SURPRISE
5 slices of bread
½ cup grated cheddar cheese
2 cups of milk
1 medium size can of tuna
3 eggs
½ teaspoon salt
a little finely chopped green pepper
is optional
Trim the crusts from the bread and cube. Arrange half of the cubes in a layer on the bottom of a greased 8 inch casserole dish. Drain the tuna. Flake the tuna on top of the bread. Sprinkle with the grated cheese and the remaining bread cubes. (Add the green pepper) Beat the milk, eggs and salt. Pour over the mixture. Bake at 325° for 1 hour. (In the microwave, use the "roast" setting for about 20 minutes).
MOSTACCOLI CASSEROLE
1 pound lean ground beef
1 pound pork (or Italian sausage)
½ cup chopped green pepper
½ cup chopped green onion
Two 1 pound cans of tomatoes
Two 6 ounce cans of tomato paste
½ cup water
1 teaspoon salt
½ teaspoon oregano
¼ teaspoon pepper
1 to 1½ (8 ounce) packages
of Mostaccoli noodles (cooked per package directions)
8 ounces of sliced cheese,
Mozzarella or American or some grated Parmesan cheese
Brown the beef and sausage, with the green pepper and onion. Drain. Add the tomatoes, tomato paste, water and seasonings. Mix well. Layer into 2 large casserole dishes. First pasta, then meat mixture and continue layers. Lay sliced cheese on top and sprinkle with the Parmesan cheese. Cover. Bake at 350° for one hour. Serves a bunch.
TIP: To keep the birds out of the berries, just use pieces of old, rubber hose. (The birds think they are snakes).
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UPSIDE-DOWN MEAT PIE
2 cups diced, cooked beef
5 cups cubed soft bread
½ cup sliced celery
¼ cup finely chopped parsley
(or parsley flakes)
1/8 teaspoon thyme
1/8 teaspoon pepper
1/3 cup tomato juice
4½ tablespoons butter or
margarine
1 cube beef bouillon
1 10 ounce package frozen mixed
vegetables (cooked)
½ cup diced cooked potatoes
1 cup brown gravy (can use leftover)
Preheat oven to 375°. Combine bread cubes, celery, parsley, thyme and pepper. Heat tomato juice with butter and bouillon cube until cube is dissolved. Pour over bread mixture and toss lightly. Pat 2/3 of the bread mixture on sides and bottom of a well greased 2 quart casserole. Mix meat, vegetables, potatoes and gravy. Spoon into casserole and sprinkle top with remaining bread mixture. Bake uncovered 35 minutes. Remove from oven. Let stand 5 minutes. Invert onto platter or serve from casserole.
Broccoli lovers, take note! Here are a couple of ideas for serving this most versatile of vegetables:
BROCCOLI/CORN CASSEROLE
1 egg
½ cup cracker crumbs
½ cup milk
salt & pepper, to taste
Prepare the broccoli per package directions. Drain. Add 1 can of cream style corn, then add the egg, milk and cracker crumbs. Pour into casserole dish. Bake at 350° for 20-25 minutes.
BROCCOLI/CAULIFLOWER CASSEROLE
2 packages frozen broccoli
1 package frozen cauliflower
Cook per package directions and drain. Add a can of cream of celery soup, one can cream of chicken soup, undiluted. Also, one 8 ounce jar of Cheez Whiz. Pour into a casserole dish and bake at 350° for about 30 minutes.
HAMBURGER PIGS IN A BLANKET
1 cup steak flavored catsup
Add a little sautéed onion and lemon juice. Mix well. Use ½ of the mixture to a regular meatloaf recipe. Make six 4 x 6 inch rectangles. Roll a hot dog up like a jelly roll in the meatloaf. Seal. Bar-b-que, using the remaining mixture to baste.
STUFFED CAULIFLOWER
1 head cauliflower
4 slices of stale bread
1 medium onion, chopped
1 tablespoon fat
¼ cup milk
2 cups of baked or fried ham (ground
up)
½ teaspoon celery salt
1 egg, beaten
Remove the green leaves from the cauliflower and wash well. Drain. Place in boiling, salted water for 20 minutes. Remove cauliflower and place in colander. Drain and cool. Pour cold water over the stale bread and let stand. Sauté the onion in the fat until golden brown. Add the ground ham. Squeeze the bread dry and add to the mixture. Add the salt, celery, onion and egg (blended with milk). Stir to mix well. Put the cauliflower in a greased baking dish and stuff the ham mixture all around the cauliflower (and in between). Bake at 350° for 30 minutes or until browned.
FISH FILLETS AU GRATIN
¼ cup dry bread crumbs
1 cup shredded cheddar cheese
1 teaspoon paprika
½ teaspoon onion salt
¼ teaspoon salt
¼ teaspoon pepper
2 pounds fish fillets
Preheat oven to 400°. Combine all the ingredients, except the fish. Place the fillets on individual squares of greased foil. Spoon the mixture over the fish. Seal the foil securely. Bake at 400° for 30-35 minutes or until fish flakes easily. Or you can bar-b-que for 20-25 minutes. Serve.
GOLDEN MEATLOAF
2 eggs
2 teaspoons salt
3 slices, crumbled bread
1 large carrot, shredded
1 pound ground chuck
2/3 cup milk
¼ teaspoon pepper
½ cup shredded cheddar cheese
Blend well. Pack into greased loaf pan. Top with:
¼ cup catsup
3 tablespoons brown sugar
1 tablespoon prepared mustard
Mix well. Bake at 350° for 1 hour. Let stand 10-15 minutes before serving.
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POTATO DOGS
6 to 8 potatoes peeled
6 to 8 hot dogs
bacon strips
With an apple corer, put a hole into the potatoes, crosswise. Insert each hole with a hot dog. Grease a 9 x 13 inch pan. Pour about 2 tablespoons water into the bottom of the pan. Add the potato/hot dogs. Cover with foil. Bake at 350° for about 45 minutes. Uncover and put slices of bacon across the whole thing. Cook at 350° (uncovered) for an additional 25 minutes or until bacon is crisp.
Popular TV game show host, Allen Ludden replaced Ralph Story as host of CBS "Meet The Cook" in July. Herewith, some of the hot weather ideas that found favor with our "Open Line" listeners:
MARINATED CARROTS
1 pound fresh medium carrots
½ teaspoon salt
1 cup water
2 tablespoons vinegar
2 tablespoons oil
½ teaspoon sugar
¼ teaspoon oregano
1/8 teaspoon pepper
Peel carrots and cut into bite size pieces. Simmer carrots in water and salt until just tender. Drain. Combine remaining ingredients and pour over carrots. Stir to coat each piece.
Refrigerate overnight to saturate flavors. Stir before serving as salad or vegetable entree with cold meats and poultry
SUMMER FRUIT TEA PUNCH
2 cups boiling water
4 tea bags (strong tea)
¼ cup lemon juice
2 cups orange juice
1 tablespoon honey
1 lemon
2 oranges
2 cups fresh strawberries, halved
1 bottle of soda water
Pour boiling water over tea bags and let stand for three to four minutes. Remove tea bags. Add lemon and orange juices and honey, mixing well
Cut peel from lemon and oranges and section fruit. Remove all membranes. Add the fruit to the tea. Add the strawberries. Cover and refrigerate for at least six hours. Just before serving, add the bottle of soda water. Makes ten cups.
TOMATO AND GREEN BEAN MEDLEY
1 pound fresh green beans (or two
boxes frozen)
3 slices bacon
1 large onion, chopped
2 teaspoons sweet hungarian paprika
2 pounds ripe tomatoes, peeled
and quartered
½ teaspoon sugar
salt and pepper to taste
Cook the green beans for five minutes in boiling water. Drain immediately and run cold water over them for a couple of minutes.
Sauté the bacon in a skillet with the chopped onion for ten minutes. Add the paprika, tomatoes and sugar. Cook over moderate heat for ten more minutes. Add the beans, stir and cook another ten minutes or until the beans are nice and tender. Salt and pepper to taste. Serves six.
PURPLE FEET PETE'S PINK WEDDING PUNCH
2 fifths pink champagne, well chilled
2 fifths sauterne, well chilled
1 cup Mai Tai Mix (non alcoholic)
1 cup Brandy or Vodka
2 quarts lemon lime soda
1 3 pound block of ice
fresh fruit such as strawberries,
orange slices or cherries for garnish.
Place ice block into punch bowl. Pour over sauterne and brandy. Stir. Add lemon Lime soda. Stir. Add champagne last and stir gently.
A three pound block of ice is about the size of a half gallon milk container. You may also freeze orange blossoms, etc. in the ice block. If making your own. Be sure to use distilled water so that you will have clear ice. Makes 50 3 ounce servings.
To Make Brown Sugar: Blend ½ cup granulated sugar, with 2 tablespoons of unsulphured molasses. This makes ¼ cup brown sugar. (The "unsulphured" molasses is sweeter than other molasses)
HOLLANDAISE SAUCE
½ teaspoon salt
4 egg yolks
½ teaspoon dry mustard
1 tablespoon lemon juice
dash of tabasco
1 stick melted butter
Whirl in the blender.
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EGGPLANT PARMESAN
1 large eggplant
3 eggs, beaten
1 cup (packaged) dried bread crumbs
¾ cup olive or salad oil
½ cup grated Parmesan cheese
2 teaspoons dried oregano
½ pound sliced Mozzarella
cheese
3 8 ounce cans tomato sauce
Pare eggplant if desired; cut into ¼" thick slices. Dip each slice first into beaten eggs, then into crumbs. Sauté in hot oil in skillet until golden on both sides. In 2 quart casserole, place layer of eggplant, top with some of Parmesan, oregano and Mozzarella; cover well with some of tomato sauce. Repeat until all eggplant is used, topping last layer with Mozzarella. Bake, uncovered, ½ hour at 350° or until sauce is bubbly and cheese is melted. Makes 4 to 6 servings.
ADJUSTMENTS FOR OIL AND MARGARINE
(From the Heart Assoc.)
For 1 cup oil - substitute 1¼
cups margarine 1 tablespoon oil, use 1¼ tablespoon margarine.
Or: 1 cup margarine, use ¾
cup oil 1 tablespoon margarine equals ¾ tablespoon oil.
SUMMER VEGETABLE SALAD
1 pound can French cut green beans
1 pound can green peas
1 12 ounce can whole kernel corn
1 diced green pepper
1 cup diced celery
1 cup diced onion
1 2 ounce jar pimiento, diced
Drain the canned vegetables. Add the diced pepper, celery, onion and pimiento. Mix vegetables well and chill.
Dressing:
1 teaspoon salt
1 tablespoon water
1 teaspoon pepper
1 cup sugar
½ cup oil
¾ cup vinegar
Bring all ingredients to a boil except the oil. Remove from heat and add the oil. Cool. Toss with the vegetables. Let set overnight.
I think "Popeye" would approve the variety of recipes we received for the much maligned spinach:
SPINACH SALAD
a bunch of spinach leaves
bean sprouts (part of a can)
a can of water chestnuts, sliced
some Bacon Bits
sliced hard cooked eggs
Dressing:
2/3 cup vinegar
1/3 cup oil
chopped onion, to taste
1 tablespoon catsup
1 tablespoon sugar
1 teaspoon salt
a dash of pepper
Blend in the blender. Pour dressing over the salad just before serving. NOTE: this dressing will keep in the refrigerator.
ANOTHER SPINACH SALAD
1 head of lettuce broken up
1 pound spinach leaves, broken
up
6 hard cooked eggs, chopped
1 pound of bacon, cooked and broken
up
1 package frozen peas, thawed
Dressing:
2 cups mayonnaise
1 cup sour cream
1 package Hidden Valley Ranch dressing
mix (dry)
Mix well. Ice the greens. Toss to serve.
A BLENDER DRESSING FOR SPINACH SALAD
1 onion
¾ cup sugar
1 teaspoon salt
½ teaspoon pepper
1 teaspoon celery seed
1 tablespoon prepared mustard
½ cup cider vinegar
1 cup of oil
Blend well in the blender. Stores well in the refrigerator, tightly covered.
TIP: You can substitute 1 tablespoon of white vinegar for one egg in most cake recipes.
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What would a summer be without a circus, or two? Here's an appropriate idea for children of all ages:
CIRCUS PEANUT SALAD
(from "Farm Bureau Magazine")
1 large box of orange jello
1 #2 can of crushed pineapple
2 cups of cold water
30 circus peanuts (about 2 sacks)
2 cups of boiling water
2 cups of whipped cream or whipped
topping
2 cups finely chopped celery
½ cup chopped nuts
½ cup chopped maraschino
cherries
Dissolve the jello in the boiling water. Add the circus peanuts and stir until they are totally dissolved. Then, add the cold water. Drain the pineapple and use the juice for part of the 2 cups of cold water. Mix in the pineapple and fold in the whipped topping. Chill to set in the refrigerator. NOTE: Bananas sliced, diced celery, cherries, and chopped nuts may be added too. Makes a 9 x 13 inch pan sized salad.
CANDY COVERED MARSHMALLOWS
1 stick margarine
27 caramels
½ cup Eagle Brand Milk
Blend and cook in double boiler. Dip marshmallows in caramel mixture. Roll in crunch cereal or topping of your choice. Makes 50.
HONEY DATE BALLS
5 tablespoons butter
1 8 ounce package of dates,
cut up
1/3 cup honey
2 beaten eggs
3 cups bran cereal
1 teaspoon vanilla
½ cup chopped walnuts
Melt the butter. Add the dates, honey and the eggs, stirring constantly. Cook until thick, about 4-6 minutes. Remove from heat. Stir in 2½ cups of the bran cereal, plus the vanilla and the chopped nuts. Mix well. Chill for about 30 minutes. Then, roll the balls in the remaining cup of bran cereal. Makes about 3 dozen. Store in the refrigerator.
TIP: For 1 quart of jelly that did not set: ¼ cup sugar, ¼ cup water and 4 teaspoons Sure-Gel. Boil water and Sure-Gel for 1 minute, stirring constantly. Add the jelly and the sugar. Bring back to a roiling boil over high heat, stirring constantly for 1 more minute. Remove from heat and it will set.
MULBERRY JAM
1 quart of prepared mulberries
3 cups of sugar
¼ cup lemon juice (or cider
vinegar)
To prepare the mulberries, cover with cold salt water (¼ cup salt to 1 quart of water). Let stand for 5 minutes. Drain and rinse in cold water. Crush the berries and add the remaining ingredients. Cook slowly, stirring until sugar dissolves. Boil rapidly stirring constantly until jelly point is reached. Remove from heat. Skim. Pour into hot, sterilized jars and seal. For "spiced" mulberry, just add ½ teaspoon cinnamon to the mixture.
MULBERRY OR (BLACKBERRY) JAM
2 cups mulberries
3 cups rhubarb
5 cups sugar
Cook the rhubarb in a little water for 15 minutes. Add the berries and cook about 5 minutes more. Then, add the sugar and cook for 20 minutes, stirring frequently. Remove from heat. Pour into hot, sterilized jars. Seal.
FREEZER STRAWBERRY JAM
4 cups mashed strawberries
1 package Sure-Gel
Mix together and let stand for 20 minutes, stirring occasionally. Then add 1 cup white Karo syrup. Stir well. Add 5½ cups of sugar and stir until all is dissolved. Pour into hot, sterilized jars and seal. Store in the refrigerator.
EASY STRAWBERRY JAM
3½ cups of crushed
strawberries
6½ cups of sugar
Mix well together. Then, in a separate pan, mix 1 cup of cold water and 1 box of Sure-Gel. Bring to a boil and boil hard for 1 minute. Add this to the berries and sugar. Stir for 5 minutes. Refrigerate for 24 hours. Then, freeze.
APPLESAUCE POPSICLES
1 can (5-1/3 ounce) evaporated milk,
chilled
2 tablespoons lemon juice
a large can (15-16 ounce size)
applesauce, chilled
a dash of both nutmeg and salt
In a bowl beat the lemon juice and milk till stiff peaks form. Fold in the seasonings and applesauce. Pour into paper cups and freeze for about 30 minutes. Insert sticks. Freeze hard.
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ITALIAN CUSTARD
½ pound ricotta cheese
¼ cup grated milk chocolate
¼ cup finely chopped walnuts
2 tablespoons heavy cream (or a
little more)
Cream the ricotta. Add the chocolate and nuts. Blend thoroughly. Add cream (as needed) for desired consistency. Serve in sherbet glasses. Makes 4 servings.
NOTE: Can also be used as a filling for cookies, cakes, etc.
You don't have to be a lover of rum potions to enjoy this intriguing, new cake recipe:
BACARDI "PINA COLADA" PUDDING CAKE
1/3 cup dark rum
1 package (4 ounce) Jello coconut/cream
flavored
Instant Pudding and Pie filling
1 package (2 layer size) white
cake mix
4 eggs
½ cup water
¼ cup oil
1 cup flaked coconut
Blend all the ingredients except the coconut in a large bowl. Mix for 4 minutes at medium speed. Pour into 2 greased and floured 9 inch layer cake pans. Bake at 350° for 25-30 minutes.
Pina Colada frosting:
Combine one 8 ounce can crushed pineapple (plus the juice) and one package Jello coconut/cream Instant Pudding and Pie filling 1/3 cup dark rum
Beat until well blended. Fold in one (9 ounce) carton of whipped topping. Frost the cake. Sprinkle with coconut.
INSTANT LEMON/PINEAPPLE PIE
1 20 ounce can of crushed pineapple
undrained
1 package instant lemon pudding
mix
1 package of Dream Whip
a graham cracker crust
Mix the pineapple (and the juice) with the lemon pudding mix. Prepare the Dream Whip per package directions, and fold into the pudding mixture. Pour into the graham cracker shell. Refrigerate. Top with more whipped cream to serve. NOTE: The recipe can be easily doubled and prepared in a 9 x 13 inch pan for a large dessert.
BUTTER/PECAN CRUMB CAKE
½ cup brown sugar
½ cup all purpose flour
½ teaspoon cinnamon
¼ cup softened butter
1 package (2 layer size) yellow
cake mix
1 package instant Butter/Pecan
pudding mix (small)
1 cup sour cream
1/3 cup oil
4 eggs
½ teaspoon maple extract
(optional)
Combine the brown sugar, flour and cinnamon. Cut in the butter to make "crumbs". Set aside. Combine the test of the ingredients. Blend. Beat at medium speed for 4 minutes. Pour into a greased and floured 10 inch tube pan. Bake at 350° for 50 minutes. Remove carefully from oven and sprinkle with "crumbs". Bake 10-15 minutes longer. DO NOT under bake. Cool for 10 minutes and remove from pan. Serve.
FRENCH BREAKFAST PUFFS
1/3 cup shortening
½ teaspoon milk
1 egg
1½ cups flour
1½ teaspoons baking powder
6 tablespoons melted butter
Cinnamon and sugar
Mix shortening and sugar together well. Add 1 egg. Sift together the flour and baking powder. Add to the above mixture alternately with ½ teaspoon milk. Put batter into greased muffin tins (about 2/3 full) or use cupcake papers. Bake at 350° till golden brown about 20-25 minutes. While still hot, dip the "puffs" into 6 tablespoons melted butter and roll in a cinnamon and sugar mixture.
A BANANA SPLIT
(from Guttenburg)
2 cups powdered sugar
2 sticks of butter
2 eggs
Graham cracker crust
4 bananas
1 large can crushed pineapple
chopped nuts
1 large carton Cool Whip
Beat first three ingredients at high speed for 5-15 minutes. Spread this into an unbaked graham cracker crust in a 9 x 13 inch pan (ungreased). Slice 4 bananas on top of this mixture. Then, on top of the bananas spread 1 large can of crushed pineapple, well drained. Cover with a large carton of Cool Whip. Sprinkle some chopped nuts over the top. Refrigerate for 4 hours or overnight.
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STRAWBERRY CAKE
(from Muscatine)
One 10 ounce package frozen strawberries,
thawed
One 18 ounce package white or yellow
cake mix (pudding cake mix recommended)
One 3 ounce package strawberry
jello
½ cup oil
½ cup water
½ cup reserved strawberry
syrup
4 eggs
Drain the strawberries, reserving ½ cup of the juice for the cake batter and ¼ cup for the frosting. Combine cake mix, jello, oil, water and ½ cup of (reserved) syrup. Blend well. Add the eggs, one at a time, beating well after each addition. Blend in the drained strawberries. Bake in a greased tube pan (or a greased and floured bundt pan) at 350° for 45-50 minutes. Cool. Frost.
STRAWBERRY DESSERT ROLLS
(Iowa City)
¾ cup sugar
2 tablespoons butter, melted
3 eggs
1 teaspoon vanilla
2/3 cup pancake mix
Grease the bottom of a 15 x 10 inch jellyroll pan. Cover with wax paper and then grease the wax paper. Mix all of the ingredients and pour onto the wax paper. Bake at 350° for 10 minutes. Turn out onto a towel sprinkled with powdered sugar. Remove the wax paper. Roll up and cool for 20 minutes. Finally, unroll and cover the pastry with 1 pint of strawberries mixed with 1 cup of whipped cream (or Cool Whip) and roll it back up. Refrigerate for 2-3 hours. Cut and serve.
CARROT BREAD
1 cup sugar
¾ cup oil
2 eggs
1½ cups flour
1 teaspoon cinnamon
½ teaspoon soda
¼ teaspoon salt
1½ cups shredded carrots
(or grated)
¼ cup chopped nuts
Beat the sugar and the oil well. Add the eggs, flour, cinnamon, soda and salt. Mix well. Then, add the carrots and the nuts. Mix well. (This will make one large or 2 small loaves of bread). Pour into greased loaf pan(s). Bake at 350° for one hour.
SOUR CREAM BISCUITS
2/3 cup dairy sour cream
1/3 cup water
2 cups biscuit mix (like Bisquick)
Add sour cream and water at once to the biscuit mix. Beat vigorously (20 strokes). Knead on a lightly floured surface about 10 times. Roll out to ½ inch thickness. Cut out the biscuits. Place on an ungreased baking sheet. Bake at 450° for about 15 minutes. Makes about 12 biscuits.
ROSE PETAL SWEET-MEAT
(from Wilton)
4 cups of freshly picked rose petals
(packed)
4 cups water
3½ cups sugar
4 tablespoons honey
1 teaspoon lemon juice
a dash of red food coloring
Add the rose petals to the water in a saucepan and cook for 10 minutes. Drain and reserve the water. Use 1 cup of rose water; to this add the sugar and honey. Cook down until it achieves a "taffy like" consistency. Add the rose petals and lemon juice and continue cooking until the petals turn clear. Stir in the red food coloring and pour into hot sterilized jars. Use it to flavor lamb or roast beef, etc.
GRANDMOTHER'S APPLE PICKLES
1 cup granulated sugar
1 cup brown sugar
1/3 cup cider vinegar
2/3 cup water
1 stick cinnamon
Whitney apples
Peel apples, leave stems on, and cook slowly in syrup until tender. Can and seal in sterilized jars immediately.
PICKLED EGGS
1¼ cups white vinegar
¾ cup water
1 tablespoon sugar
1 teaspoon salt
2 teaspoons dill seed
1 teaspoon dill weed
2 cloves of garlic, cut in half
1 teaspoon crushed (non ground)
½ cayenne pepper
1 teaspoon mustard seed
½ teaspoon pickling spice
Place the mixture in the refrigerator overnight. Pour into a saucepan and bring to a boil. Strain over 10-12 small hard cooked eggs in a large jar. Let stand for at least four days.
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CURRY DIP
1 cup mayonnaise
1 teaspoon horseradish
1 teaspoon minced onion
1 teaspoon curry powder
1 teaspoon garlic salt
¼ teaspoon garlic powder
1 teaspoon tarragon vinegar
Blend well and chill. Use as a dip for raw vegetables.
MINT JELLY
Start with one large bunch (1½ packed cups) of fresh mint, crushed. Add 3¼ cups water to the mint and bring to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain and measure 3 cups of the mint infusion. Then, add a box of Sure-Gel; bring to a hard boil and add 4 cups of sugar. Bring back to a full, rolling boil and boil hard for 1 minute, stirring constantly. Cool. Skim, pour into hot, sterilized jars and seal.
ENGLISH MUSTARD
1 scant cup dry mustard (a 4 oz.
can minus 1 teaspoon)
1 cup brown sugar
1 cup cider vinegar
2 tablespoons water
Mix this together well and let it set at room temperature for 2-3 hours. Beat 1 egg and add to the mustard mixture. Cook in the top of a double boiler, stirring occasionally, until it thickens. Cool. Refrigerate. Serve with ham.
MUSTARD/HORSERADISH SAUCE
½ cup plain yogurt
1 teaspoon prepared Dijon mustard
1 teaspoon horseradish
salt, to taste
Mix well and keep chilled (NOTE: easy to double with a whole carton of yogurt).
BASIC WINE MERINADE
1½ cups peanut oil or vegetable
oil
¾ cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons dry mustard
2 tablespoons salt
1 tablespoon fresh ground pepper
1 cup dry red wine
2 teaspoons dry parsley flakes
1/3 cup fresh lemon juice
Mix well Keep refrigerated.
Mrs. Smith's
VINAIGRETTE DRESSING
1/3 cup vinegar
2/3 cup salad oil
6 chopped green onions
¼ cup chopped capers
1 tablespoon chopped chives (or
parsley)
¼ teaspoon ground
pepper
½ teaspoon salt
Mix well. Refrigerate.
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