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The "dog days" of August ore here and your Editor is sitting, staring at the typewriter, thinking back over the past two months and wondering where the summer has gone? We've enjoyed visits from old friends and new, a good growing season, the pleasures of too short vocations, and some old fashioned, close to home activities necessitated by our dwindling gas supplies. We also hope you enjoy the following collection of recent "Open Line" favorites. (But I still wish the warm Iowa summer would linger awhile longer this year. How 'bout you?)
PEPPY MACARONI SALAD
½ pound elbow macaroni
1 envelope spaghetti sauce mix
2 cups diced celery
¾ cup sliced radishes
½ cup sweet pickles, diced
2 hard cooked eggs
¾ cup mayonnaise
¼ cup evaporated milk
2 tablespoons prepared mustard
1 tablespoon instant minced onion
1 tablespoon pickle juice (reserved)
¼ teaspoon salt
2 tomatoes, quartered
Cook the macaroni in salted, boiling water according to package directions. Rinse and drain well. Then, sprinkle the spaghetti sauce over the noodles and toss well. Add celery, radishes, pickles, eggs (reserving a few slices of egg for a garnish). Blend the mayonnaise, milk, pickle juice, mustard, onion and salt. Mix well. Add the macaroni and toss lightly. Garnish with remaining egg slices and tomato.
SAUERKRAUT SALAD (from Martha Bohlsen)
1 large (28 ounce size) can sauerkraut,
undrained
1 cup sugar
1 small green pepper
some onion rings
some chopped pimento
1 teaspoon celery seed
Combine all ingredients well. Let stand overnight in the refrigerator. Serve the next day,
One of the most popular - and timely - recipes we've had on the "Open Line" was this neat idea for homemade ice cream:
GERMAN CHOCOLATE ICE CREAM
1 quart light cream
3 cups milk
4 eggs, separated
1 can sweetened condensed milk
1 cup sugar
dash of salt
2 tablespoons vanilla
1 stick cinnamon
6 ounce sweet chocolate, grated
Scald 2 cups of milk, cinnamon and chocolate in top of double boiler. Meanwhile, beat egg whites until frothy. Gradually, beat in ½ cup sugar; set aside. Beat egg yolks, ½ cup sugar, condensed milk and salt until light. Slowly, stir egg yolk mixture into scalded milk mixture. Cook until mixture coats the spoon (about 10-15 minutes); stirring constantly. Remove from heat. Remove cinnamon stick. Add egg whites; mix well. Add vanilla, cream and 1 cup milk. Mix well; cool. Fill ice cream freezer 2/3 full; freeze. Makes 1 gallon.
Ever wondered what made French vanilla "French vanilla"? It's the egg yolks..,
FRENCH VANILLA ICE CREAM
12 egg yolks
2½ cups sugar
½ teaspoon salt
1 quart Half 'n Half
2 tablespoons vanilla
Blend all these ingredients in a blender. Then, pour into a saucepan and cook over medium heat until the mixture coats a spoon, stirring constantly. Cool completely. Pour into a 1 gallon ice cream freezer. Fill the container 2/3 full of whole milk. Freeze.
TIP: To Stabilize Whip Cream: Soak 1 envelope of Knox unflavored gelatin in ¼ cup of cold water. Heat slightly. Then, add 2 tablespoons sugar. Mix well. Fold into the whipped cream, or Kool Whip, Dream Whip, etc.
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By request, here are a brace of recipes that date from a time when salmon was a family staple:
SCALLOPED SALMON
2 cups flaked salmon
1 cup bread crumbs
salt and pepper, to taste
2 tablespoons butter
1 onion, chopped
1½ cups medium white sauce
2 hard cooked eggs
Layer the salmon, crumbs, onions, and seasonings in a greased casserole. Top with remaining crumbs and dot with butter. Finally, pour the white sauce over all. Bake at 375° for 20-25 minutes, or until heated through. Garnish with the sliced hard cooked eggs.
SCALLOPED SALMON WITH NOODLES
¼ pound of noodles
2 cups medium white sauce
¼ cup mayonnaise
1½ tablespoons chopped parsley
1 1 pound can salmon
¼ cup coarse bread crumbs
2 tablespoons butter
Cook the noodles in boiling, salted water until tender. Drain well. Meanwhile, combine the white sauce and the mayonnaise and add the parsley. Add this mixture to the noodles and put part of the noodle mixture in a greased, large casserole. Cover with the flaked salmon and top with the remaining noodle mixture. Sprinkle the top with the buttered bread crumbs. Brown in a 375° oven until hot and bubbly, about 25-30 minutes.
SALMON MOUSE
4 small cans salmon
2 envelopes unflavored gelatin
1/3 cup water
1 cup boiling water
3 tablespoons vinegar (or lemon
juice)
1 teaspoon onion juice (or a little
chopped onion)
½ cup mayonnaise
2 stiffly beaten egg whites
Drain the salmon and mash very fine. Soften the gelatin in the 1/3 cup water and add the boiling water, stirring to dissolve. Cool. Add all the remaining ingredients, except the egg whites and chill until mixture begins to thicken. Then, fold in the beaten egg whites; spoon into a 5 cup mold. Chill until set, about 34 hours. Unmold.
TIP: To make buttermilk from powdered milk: Mix up 1 quart of powdered milk and add ¼ cup "cultured" buttermilk and let it stand at room temperature for a few hours. Refrigerate.
Trust to Della Reese to come up with unusual and unusually delicious ideas. For example
Della Reese's
SPANISH POTATO OMELET
2 tablespoons margarine
1½ cups diced raw potatoes
½ cup chopped green pepper
1/3 cup chopped onion
¼ cup chopped pimiento
½ teaspoon salt
8 eggs
dash pepper
Swiss cheese slices, cut in triangles
Heat oven to 350°. Heat margarine in skillet; add potatoes, green pepper and onion. Cover and cook ten minutes or until tender, stirring occasionally. Stir in pimiento and salt. Spoon into well greased 10 x 8 inch baking dish. Beat eggs with seasonings; pour over vegetables. Bake at 350° 20 to 25 minutes or until eggs are set. Top with cheese, continue baking until cheese melts. Serves eight.
And while were on the subject of things Spanish:
SPANISH RICE SALAD
3 cups cooked long grain rice
1 large green pepper chopped fine
2 fresh tomatoes, peeled and cut
up
1½ cups chopped zucchini
3 tablespoons chopped green onion
2 tablespoons chopped parsley
2/3 cups salad oil or olive oil
¼ cup wine vinegar
1¼ teaspoon salt
½ teaspoon chili powder
1 clove of garlic, peeled and crushed
¼ cup sugar
Combine the first six ingredients while the rice is still hot. Beat together the oil, vinegar, chili powder, garlic salt and sugar. Beat well. Pour over the rice mixture and toss lightly. Salad may be served either hot or cold.
"GRANDMA'S" TUNA SALAD
1 package Kraft Macaroni and Cheese
Dinner
1 cup cooked peas
1 6½ ounce can of tuna,
undrained
¾ cup Miracle Whip salad
dressing
1 cup finely chopped celery
¼ cup pickle relish (or
chopped sweet pickles)
1 small onion, finely diced
Prepare the Kraft Dinner per package directions. Remove from heat. Cool slightly. Then, mix in all of the remaining ingredients. Chill for several hours. Serve on a cup of lettuce.
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If your summer plans didn't include a visit to our 50th State, buy a pineapple and try this "island idea"..
HAWAIIAN TUNA PUFFS
Boil 1 cup water, ½ cup butter and 1 tablespoon soy sauce. Remove from heat and add: 1 cup flour, ¼ teaspoon salt; stir for 1 minute. Then, blend in 4 eggs (one at a time). Mix well. Then, drop by tablespoons onto a greased cookie sheet. Bake at 450° for 45-50 minutes. They will "puff up". Remove from cookie sheet and cool.
Filling:
Drain a 9 ounce can of crushed pineapple and reserve the juice. Blend 2 3 ounce packages of cream cheese with ½ cup chopped green pepper, 2 tablespoons chopped green onions, ½ teaspoon paprika and the reserved juice and 2 teaspoons soy sauce. Mix well. Now, add 1 cup chopped celery, 2 cans drained tuna and 1 can drained, chopped water chestnuts. Mix well. Cut the tops from the "puffs" and fill each with the filling. Refrigerate until serving.
The following French delicacy generated a number of calls, but I still don't know what Orange Flower Water is?
Robaire's PINEAPPLE CREAM (CREME AUX ANANAS)
1½ pounds Philadelphia cream
cheese
6 ounces sugar
12 ounces cream, whipped until
foamy
4 tablespoons Orange Flower water
1 16 ounce can crushed pineapple,
well drained
1 can pineapple slices (enough
for 6 slices)
candied green fruit for garnish
Mix the cream cheese and sugar and beat with a mixer until smooth. Add the whipped cream, the orange flower water and the crushed pineapple. Strain until no liquid is left. Pour into six serving dishes or cups. Decorate each with one slice of pineapple and make a design of your choice with the candied fruit. Serves six.
Here's an old favorite reprinted by popular demand File for future reference!
SUNSHINE DILL PICKLES
First you need 1 gallon jar. In the bottom of the jar stuff a handful (or two) of dill. Fill the jar with large cucumbers. Add 3 or 4 cloves of garlic, plus 6 tablespoons canning salt and on the top of this lay 1 slice of rye bread. Fill the jar with warm water; loosely seal, set out in the sun for 3 or 4 days. Throw away the bread. Refrigerate and enjoy.
EM'S DILL PICKLES
Scrub the fresh, firm cucumbers and rinse well. Dry. To each quart jar, add 3 sprigs of dill, plus 2 cloves of garlic. Pack the jars tightly with the cucumbers. Then, bring to a boil: 9 cups water, 3 cups cider vinegar, 1/3 cup pickling salt. Add a dash of alum to each jar. Then, fill the jars with the hot brine. Wipe clean and seal. Let the jars stand in a large pan of HOT water overnight (or until the water is completely cool.) Store in the refrigerator.
Peg Rahn's
COLD SPINACH AND CUCUMBER SOUP
1 bunch of scallions, sliced
2 tablespoons butter
1 cup fresh spinach, chopped and
packed down
4 cups diced cucumbers
3 cups chicken stock
1 small potato, peeled and sliced
½ teaspoon salt
juice of ½ a lemon
¼ teaspoon pepper
1 cup light cream
optional garnish: thin slice of
cucumber, scallion and radishes
Sauté the scallions in the butter until golden, about five minutes. Add the rest of the ingredients, except for the garnish, and simmer until the potatoes are tender. That will be about 20 minutes. Puree the mixture, add a cup of light cream and chill. Serve in chilled bowls garnished with the vegetable slices. Serves eight.
ZUCCHINI SOUP
1 medium onion
1/3 cup butter
6 stalks celery, chopped into 1
inch pieces
2 potatoes, cubed
1 cup water
½ bay leaf
2 cups grated zucchini parsley
½ cup cream
Add ingredients in pan with 1 cup water, cook 'til tender,
Add 1 cup milk with ½ of above mixture in blender. Add an additional cup milk with remainder and blend. Serve hot or cold.
SELF RISING FLOUR
1½ teaspoon baking powder
½ teaspoon salt
1 cup flour
Sift thoroughly.
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Peg Rahn's
STRAWBERRY MUFFINS
1 cup sliced strawberries
2 cups flour
¼ cup sugar
2 teaspoons baking powder
pinch salt
1 egg
1½ cups milk
¼ cup melted butter
Sift the flour, sugar, baking powder and salt together. Beat the egg and milk together and stir into the dry ingredients gradually. Add the butter and stir it in quickly. The batter will not be smooth. Fold in the strawberries and fill 12 buttered muffin tins 2/3's full. Bake the muffins in a preheated 425° oven for 25 to 30 minutes. Sprinkle them with a little powdered sugar and serve hot. Makes 12 muffins.
STRAWBERRY DELIGHT
2 3 ounce packages strawberry jello
2 cups boiling water
¾ cup cold water
¾ cup sliced strawberries
1 envelope Dream Whip
Dissolve 1 package of jello in 1 cup of boiling water. Then, stir in the cold water. Chill until slightly thickened. Stir in the strawberries and pour into a 1 quart mold. Chill until "set", but not firm. Then, dissolve the other package of jello in 1 cup of boiling water and chill again until slightly thickened. Prepare the Dream Whip per package directions and set aside ¼ cup for a garnish. Fold the remaining Dream Whip into the partially set jello and mix well. Spoon over the first layer in the mold. Chill until firm. Unmold and garnish with the remaining Dream Whip. Makes 8 servings.
FREEZER STRAWBERRY JAM
3½ cups crushed strawberries
6½ cups sugar
1 cup cold water
1 small box fruit pectin
Mix the strawberries and the sugar. Set aside. Combine the water and the pectin in a saucepan; and bring to a boil. Boil hard for 1 minute, stirring constantly. Add to the berries and stir for 5 minutes, gently. Pour into hot, sterilized jars, 1 inch from the top, cap and refrigerate for 24 hours. Then, store in the freezer. Makes about 5 pints.
TIP: To make a chocolate Angelfood Cake from a regular, white Angelfood mix: remove 2 tablespoons of the white cake mix and add 2 tablespoons of cocoa. Prepare per package directions.
STRAWBERRY FRUIT DESSERT
(or substitute any fresh fruit)
Melt ¼ cup butter in small, shallow pyrex pan. Then, combine 3/4 cup milk, 1 cup sugar, 1 cup flour, 1½ teaspoon baking powder. Pour over melted butter. DO NOT stir! Pour 2 cups mashed strawberries on batter. DO NOT stir! Pour 1 cup sugar over berries. DO NOT stir! Bake at 350-375° for 30 minutes. Serve warm or cold with cream or ice cream.
Jackie Olden's
DEEP DISH PLUM PIE
5 cups halved and pitted fresh plums
(about 2 pounds)
¾ cup packed brown sugar
2 teaspoons quick cooking tapioca
¼ teaspoon ground cinnamon
dash ground nutmeg
dash salt
1 tablespoon butter or margarine
pastry for one crush 9 inch pie
light cream or vanilla ice cream
In a large bowl, combine the purple plums, brown sugar, tapioca, cinnamon, nutmeg and salt. Let stand 15 minutes and then turn into an eight inch round baking dish. Dot with butter. Roll pastry to a nine inch circle. Place over filling. Trim and flute edges to seal. Bake at 375° for 40 to 45 minutes. Serve warm with cream or vanilla ice cream. Serves six.
PEACH JAM
2 quarts crushed, peeled peaches
½ cup water
6 cups sugar
Combine peaches and water. Cook gently 10 minutes. Add sugar and slowly bring to a boil. Stir occasionally. Boil rapidly until thick, stirring frequently (about 15 minutes). Pour into hot jars and seal. Process 10-15 minutes. Makes 4 pints.
SIX WEEK BRAN MUFFINS
1 package 15 ounce Raisin Bran
1 cup melted shortening or oil
2 cups sugar
2 teaspoons salt
4 eggs, beaten
1 quart buttermilk
5 cups flour
5 teaspoons soda
Mix all ingredients together well in a large bowl. Store up to 6 weeks in the refrigerator. Use as needed. NOTE: Do NOT stir when preparing muffins. Bake at 450° for about 15-20 minutes.
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Jackie Olden's
LOUISA MAY ALCOTT'S APPLE SLUMP
6 cups apples, pared, cored and
sliced
1 cup sugar
1 teaspoon cinnamon
½ cup water
1½ cups sifted all purpose
flour
¼ teaspoon salt
1½ teaspoons baking powder
½ cup milk
Combine apple slices, sugar, cinnamon and water in a saucepan with a tight fitting lid. Heat to the boiling point. Sift together flour, salt and baking powder. Stir in enough milk to make a soft dough. Drop dough from a tablespoon onto the apple mixture. Cover and cook over low heat for 30 minutes. Serve warm with rich cream. This dessert can be made with various fresh or frozen berries. Serves six.
FOOL-PROOF RICE PUDDING
2 eggs, slightly beaten
2 cups of cooked rice
1 large can evaporated milk enough
water to make 2 cups (with the milk)
½ cup sugar
½ cup raisins (optional)
1½ teaspoons vanilla
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg (optional)
Mix all ingredients together adding the rice last. Pour mixture into a greased 1½ quart baking dish. Set the dish in a shallow pan with 1 inch of hot water. Bake at 350° for 45 minutes, or until the pudding is firm at the edges. Serve either hot or cold. Serves 6.
DATE BONBONS
1 pound dates, cut into small pieces
1 cup finely chopped nuts
1½ cups chunky peanut butter
2 cups powdered sugar
6 tablespoons melted butter
Mix all ingredients thoroughly and roll into small balls. Chill for several hours in a refrigerator. Then, in the top of a double boiler (over hot, not boiling water), melt a 12 ounce package of chocolate chips plus ¼ stick of paraffin. Mix well. Put 10 balls into the chocolate, swish around and remove to wax paper to cool. Store in the refrigerator. They will keep well frozen, and butterscotch can be substituted for the chocolate.
ONE STEP TROPICAL COFFEE CAKE
1½ cups all purpose flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon salt
8 ounce carton orange flavored
yogurt
½ cup cooking oil
2 eggs
1 cup coconut (or chopped nuts)
1/3 cup sugar
1 teaspoon cinnamon
¾ cup well drained mandarin
oranges
Slightly spoon flour into measuring cup and level. Combine the first seven ingredients in a large bowl. Stir 70-80 strokes, or until well blended. Pour into a greased 8 or 9 inch square pan and set aside. Spoon the mandarin oranges over the batter. Then, combine the coconut (or nuts), sugar, and cinnamon in a small bowl. Sprinkle this topping over the oranges. Bake at 350° for 35-45 minutes, or until it tests done.
Robaire's
CORN FLAN (CUSTARD)
(FLANS DE MAIS)
1 cup milk
4 level tablespoons flour
2 eggs
pinch of salt
2 tablespoons peanut oil
10 ounces cooked kernel corn (frozen
or canned)
pinch of grated nutmeg
pinch of cayenne
12 individual molds
Mix milk, flour, eggs, salt and oil with a fork until you get a smooth batter. Add the corn and seasonings. Preheat oven to 500°. Oil the molds generously. Put them in the hot oven for five minutes. Take them out and fill with the corn mixture three quarters full. Bake in the oven 12 to 15 minutes. Test with a thin bladed knife. Unmold to serve. This is a rice side dish with any kind of roast. Serves 12.
VEGETABLE OR FRUIT FRITTERS
1 cup flour
1 teaspoon baking powder
1 teaspoon salt (omit with fruit)
2 eggs
½ cup milk
1 teaspoon salad oil
Prepare food to be fried. Heat the oil to 375°. Mix all ingredients together in a mixing bowl and beat well. Dip the food into the batter and fry until golden brown. (if fruit is used, roll in powdered sugar.)
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Here's a good, old fashioned recipe for my very favorite kind of pie:
SCRATCH LEMON MERINGUE PIE
(about 40 years old)
Mix together 1 cup water and 1 cup sugar. Then, add the juice for 1 lemon and the juice from 1 orange and heat until the sugar dissolves. Then, add 5 tablespoons of cornstarch to a scant ½ cup of water. To this, add 2 beaten egg yolks. Pour the cornstarch/egg mixture into the partially cooled lemon/sugar mixture. Return pan to low heat and cook until thick, stirring constantly. Pour lemon mixture into a baked pie shell. Top with your favorite meringue and brown in the oven. NOTE: for extra lemon flavor, add the grated rind of the lemon.
I finally found out why pink lemonade is "pink". Now everyone knows.
PINK LEMONADE
1¼ cups sugar
1 cup water
the peel of 2 lemons, cut into
fine strips
1 cup fresh or bottled lemon juice
4 cups ice water
Gently boil the sugar, 1 cup water and the lemon peel, in a sauce pan for about 8-10 minutes or until sugar is dissolved and liquid is "syrupy". Then, strain out the lemon peel and cool the syrup to room temperature. Pour the syrup into a large pitcher. Add the lemon juice and ice water. Stir well. Add lots of ice cubes. Finally add 3 tablespoons of grenadine (or a little less). Mix well and serve.
PINK LEMONADE PIE
1 graham cracker crust
1 can frozen pink lemonade concentrate
(6 ounce) thawed
1 can sweetened condensed milk
Blend the partially thawed pink lemonade concentrate with the sweetened condensed milk. Then, fold in 1 8 ounce carton of Kool Whip. Also, add a few drops of red food coloring (just for looks). NOTE: A 3 ounce package of softened cream cheese can also be worked in. Mix well. Pour into the pie shell. Chill.
AMANA RHUBARB PUNCH
3 cups sliced rhubarb
3 cups water
¾ cup sugar
Combine the ingredients; cover, and cook until the rhubarb is tender, about 10 minutes. Strain. Chill (or can be frozen). To serve: pour the chilled syrup over ice cubes in the punch bowl and add 16 ounce can frozen, pink lemonade concentrate (thawed) plus 1 16 ounce bottle of ginger ale. Mix well.
WHOLE WHEAT BROWNIES
½ cup butter
1 cup brown sugar
2 eggs
½ teaspoon vanilla
½ cup whole wheat flour
¼ teaspoon salt
6 tablespoons cocoa
2 tablespoons melted butter
1 cup chopped nuts (walnuts, etc.)
Cream the butter and the brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Gradually stir in the whole wheat flour and the salt. Combine the cocoa and the melted butter and add (along with the walnuts) the flour mixture. Mix well. Spread into a grease 9 inch, square pan. Bake at 325° for 45 minutes or until done. Cool in pan on a rack. Cut into bars when cool. Makes about 2 dozen bars, which can be frosted.
This unusual idea from Muscatine created quite a stir in mid July. When the weather cools off, you might want to give it a try.
SPICED BLACK PEPPER COOKIES
(from Muscatine)
2 cups sifted all purpose flour
¼ teaspoon salt
1 teaspoon double acting baking
powder
½ cup shortening (Crisco)
1 teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground black
pepper
1 cup sugar
1/3 cup molasses
1 egg
1 tablespoon milk
raisins and/or chopped nuts, optional
Stir together the flour, salt and baking powder. Set aside. Mix together the shortening and the spices. Gradually blend in the sugar and the molasses. Beat in the egg and the milk. Finally, mix in the dry ingredients. Mix well. Drop by rounded teaspoons onto a lightly greased cookie sheet. Bake at 350° for about 15 minutes. Cool on a rack. Makes about 5 dozen.
YOGURT/BLUEBERRY POPSICLES
2 cups fresh blueberries or one
9 ounce can of frozen blueberries
1 8 ounce carton of blueberry Yogurt
Blend together in the blender. Chill for at least 1 hour in the popsicle containers.
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BANANA/CHICKEN SALAD (Marshalltown)
1 pound cooked chicken, diced
3 bananas
the juice of 2 lemons
½ cup mayonnaise
a little curry powder (to taste)
lettuce leaves
½ cup shredded coconut
3 hard cooked eggs
paprika (for garnish)
Slice the bananas and dip into the lemon juice. Combine the chicken and the banana slices. Mix the curry powder (¼-½ teaspoon.) with the mayonnaise. Then, combine the chicken/banana mixture with the mayonnaise. Spoon onto lettuce leaves. Sprinkle the coconut over the top. Garnish with egg slices and paprika. Serve cold.
TOMATO SOUP DRESSING
1 can tomato soup, undiluted
1 cup salad oil
½ cup sugar
1 teaspoon Worcestershire sauce
½ cup vinegar
1 medium onion, grated
salt and pepper to taste
½ teaspoon dry mustard
½ teaspoon paprika
Pour into the blender and whirl until well mixed. Then add 1 tablespoon of boiling water. Mix well. Store in the refrigerator. Makes about a quart.
A LO-CAL SALAD DRESSING
(9 calories per tablespoon)
1 medium cucumber, peeled and seeded
Toss into the blender. Then, add 1½ cups yogurt (plain). Puree with the blender. Add ½ teaspoon salt, 1 tablespoon chopped chives, ¼ teaspoon diced mint (or 1 teaspoon fresh mint, crushed), ¼ teaspoon ground black pepper, and a dash of Worcestershire sauce. Blend well. Refrigerate for about 1 hour, and serve with a garden salad.
COOKIES FROM "JIFFY" CAKE MIX
1 Jiffy Cake mix
1 egg
2 tablespoons oil
2 tablespoons milk
Mix well to make a stiff dough. Bake at 325° for about 10 minutes.
CAKE MIX COOKIES
1 box of cake mix (any kind)
1/3 cup water
2 tablespoons oil
1 egg
Mix all ingredients together well. You can add coconut, chopped nuts, drained fruit cocktail, etc. Drop by teaspoons onto ungreased cookie sheets. Bake at 350° until lightly browned.
OLD FASHIONED SOFT SUGAR COOKIES
2 cups sugar
1 cup butter and lard combined
2 beaten eggs
1 scant cup buttermilk
1 teaspoon soda
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon cream of tartar
about 4 cups flour
nuts and raisins are optional
Make into a soft dough. Bake at 350° to 375° about 10-12 minutes, or until golden brown.
PUDDING WICHES
1½ cups cold milk
½ cup peanut butter
1 package instant pudding mix (small),
any flavor
24 graham crackers (or chocolate
wafers)
Add the milk, gradually, to the peanut butter, blending until smooth. Add the pudding mix. Beat slowly until well blended, about 2 minutes. Let stand for 5 minutes. Spread the filling about ½ inch thick on 12 of the crackers (or wafers). Top with the remaining crackers and freeze until firm. About 3 hours.
HOMEMADE "GREEN GODDESS" DRESSING (Marshalltown)
1 small can anchovies, drained
1 small clove of garlic
2 tablespoons chopped onion
2 tablespoons fresh, chopped parsley
1 teaspoon dried tarragon or 1
teaspoon tarragon vinegar
1½ cups mayonnaise
1 cup sour cream
salt and pepper to taste
Put the first 6 ingredients into the blender for 1 minute at medium speed. Then, fold in the mayonnaise and sour cream, which have been first blended together. Store in the refrigerator.
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Here's a project even the little kids can have fun with:
DARLENE'S SUNDAY SCHOOL COOKIES
1 package instant pudding mix (any
flavor)
1 cup Bisquick
1 egg
¼ cup oil
Dump all ingredients together into a bowl and mix well with hands. Roll into small balls. Then, roll the balls in granulated sugar. Flatten on a greased cookie sheet. Bake at 350° for about 10 minutes.
SWEETENED CONDENSED MILK
½ cup warm water
Add 1 cup + 2 tablespoons instant, non fat dry milk. Mix well. Add 3/4 cup sugar. Mix until smooth. Suggestion: Put bowl into a pan of hot water to help dissolve sugar.
Like they say down in Dixie, "Id even go North for some cornpone"...
SOUTHERN SKILLET CORNPONE
1½ cups cornmeal (coarse)
1 cup flour (or a little less)
3 teaspoons baking powder
½ teaspoon soda
½ teaspoon salt
1 cup buttermilk (or sour milk)
Mix all ingredients together well. Then, heat bacon drippings in a skillet until it starts to smoke. Drop by tablespoons into the hot fat and cook like a pancake. Serve with honey/butter, syrup, milk, or Southern beans.
Here are a couple of ideas for getting a head start on breakfast.
CAMPING PANCAKES
7 cups flour
2 cups dry milk
½ cup baking powder
½ cup sugar
1 tablespoon salt
Mix and store. To use: beat 1 egg, add 1 cup water, 1½ cup mix, 2 tablespoons shortening, melted.
OVERNIGHT PANCAKE BATTER
Blend together 2 cups flour, 1 teaspoon baking powder and 1 teaspoon baking soda, 1 tablespoon sugar, ½ teaspoon salt, 2 cups buttermilk and 1 egg. Beat well and store in the refrigerator.
DONAHUE'S "MASTER MIX" RECIPE
8 cups all purpose flour
1 tablespoon salt
3 cups dry powdered milk
5 tablespoons baking powder
¼ cup sugar
Combine the dry ingredients and then cut in 2 cups of shortening. Add wheat germ, as desired, to the individual recipes.
POMANDER
(a sachet)
Stud an orange with whole cloves, as completely as possible. Then sprinkle some orris root powder in a small bag; insert the studded clove and tie with a pretty ribbon and hang in the closet. Some dried rose petals can also be added.
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Jim Rogers, Editor
