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In the midst of a record breaking summer heat wave and family vacations we offer the usual miscellany of seasonal recipes and tips. However, we have tried to include a few "cooler offers", too. We hope you find it to your liking. One other thing: our plans for new Open Line "Bulletin" binders are temporarily "on hold". Worse Luck! But we're working on it. Stay tuned... It was my pleasant duty to help judge the Iowa "Beef Cookoff" this year, Here and there are the winning recipes that drew raves from all concerned:
First Place
ROKA-BEEF GUMBO
Dr. Martha Barclay Mason City,
Iowa
3 pounds beef chuck roast, quartered
1 can (12 ounces) whole kernel
corn, with red and green peppers
1 can (16 ounces) stewed tomatoes
2 teaspoons salt
1 medium bay leaf
1 teaspoon dried basil leaves
2 ounces blue cheese, crumbled
1/3 cup quick cooking tapioca
1 package (10 ounces) frozen cut
okra (or frozen cut green beans)
Place beef quarters in heavy 4 quart kettle. Drain liquid from corn and tomatoes and add water to make 5 cups. Add this liquid, salt and bay leaf to meat. Bring to a boil, skim off foam and reduce heat. Crush basil leaves between hands and add to mixture. Cover and simmer 2½ hours, or until meat is tender. Transfer meat to a platter and refrigerate uncovered. Strain broth into a large bowl, then return to kettle. Add blue cheese, beating briefly with an egg beater to smooth lumps. Mix tapioca with 2/3 cup cold water and let stand 5 minutes. Add this to the broth, bring to a boil and add okra (or green beans). Cover and simmer 10 minutes. Separate meat from bones and fat. Cut into bite size chunks and add meat, corn, and tomatoes to broth. Chop tomatoes into smaller pieces. Heat to simmering and serve with crackers or bread sticks. May be made ahead and reheated. Makes 8 servings 1½ cups each).
Second Place
SURPRISE BEEF ROLLS
Mrs. Robert Kolarik Springville
Iowa
2 pounds beef round steak
1/3 cup creamy horseradish sauce
1 can (8 ounces) water chestnuts,
drained
6 slices Swiss cheese 3½
x 3½") cut in half
1 can (10½ ounces) cream
of onion soup
1 cup sour cream
½ cup cooking sherry
1 cup sliced mushrooms
½ cup seasoned crouton crumbs
hot cooked rice or noodles
Remove fat from steak; save. Pound round steak and cut into 3" x 4" pieces, about 12 pieces. Place fat in skillet and cook until rendered. Remove fat pieces and set skillet aside. Spread creamy horseradish sauce on each piece of meat, top with ½ cheese slice and one chopped water chestnut. Roll up the pieces of beef and secure with toothpick. Dredge each beef roll in flour Reheat fat in skillet and slowly brown beef rolls on all sides. Add cooking fat if needed. Place rolls in 9" x 9" baking dish. Drain excess fat from skillet To the drippings, add onion soup, sour cream, sherry, remaining water chestnuts which have been chopped, and mushrooms. Mix well and pour over beef rolls. Sprinkle seasoned crouton crumbs over top. Bake, covered, in 350° oven for 1 hour or until rolls are tender. Serve over hot rice or noodles. Makes 6 servings.
LEMON BAR-B-QUE SAUCE
1 cup butter or margarine
1 clove of garlic, minced
4 teaspoons flour
2/3 cup water
1 tablespoon honey
¼ teaspoon pepper
6 tablespoons lemon juice
¼ teaspoon tabasco sauce
½ teaspoon thyme
Melt butter in a large saucepan. Sauté the garlic in the butter. Stir in the flour to thicken. Add the remaining ingredients and cook, stirring constantly, until thick about 5 minutes. Cool and store in the refrigerator.
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Third Place
BEEF CHUCK EXTRAVANGANZA
Geraldine Hurst Blakesburg, Iowa
3½ pounds beef chuck roast
Marinade:
3½ pounds beef chuck roast
Marinade:
½ cup soy sauce
½ cup oil
1 teaspoon liquid smoke
½ cup lemon juice
2 tablespoons brown sugar
1 teaspoon marjoram
Topping:
1 large onion, cut in half and thinly
sliced
butter
¼ cup brown sugar
1 cup blue canned plums, sliced
1 cup crushed pineapple
½ teaspoon salt
¼ teaspoon pepper
hot rice
Combine ingredients for marinade and place in heavy plastic bag. Place chuck roast in bag and secure tightly. Marinate in refrigerator overnight, turning several times. Sauté onion in butter and add the remaining ingredients except rice. Simmer 10 minutes. When ready to cook, remove roast from bag and pat dry. Place in heavy baking pan. Discard marinade. Pour topping over meat and roast in 325° oven for 1½ hours, covered. Uncover and roast 30 minutes longer. Remove roast from oven and place on large serving dish. Place mounds of rice around roast and garnish as desired. Thicken topping with cornstarch and serve in gravy boat. Makes 6 to 8 servings.
STUFFED GREEN PEPPERS
6 medium green peppers
1 pound ground beef
1/3 cup chopped onion
1 16 ounce can tomatoes, cut up
1 cup uncooked, long grain rice
1 teaspoon Worcestershire sauce
4 ounces (1 cup) shredded, sharp
American cheese
Cut off the tops of the green peppers. Remove the seeds and membranes and scallop the edges. Precook the peppers in boiling, salted water for 5 minutes. Drain. Sprinkle the insides of the peppers generously with salt. Then, brown the meat with the onion. Add ½ teaspoon salt and a dash of pepper. Stir in the tomatoes, rice, ½ cup water and the Worcestershire sauce. Cover and simmer for 15 minutes. Lastly, stir in the cheese. Stuff the peppers. Place in a large baking dish and bake at 350° for 25 minutes.
Fourth Place
ROLL-A-ROUND STEAK
Mrs. Linda Teague
Cedar Rapids, Iowa
2½ pounds beef round steak,
trimmed
1 teaspoon dried basil, crushed
½ teaspoon ground nutmeg
½ teaspoon crushed dried
bay leaf
6 thinly sliced pieces of pastrami
6 thinly sliced pieces of provolone
cheese
¼ cup grated Parmesan cheese
salt, pepper
½ cup chopped onion
¼ cup chopped green pepper
1 tablespoon butter
1 tablespoon olive oil
1 cup beef broth cup red wine
2 tablespoons brandy
1 tablespoon cornstarch
hot cooked noodles
Cut round steak into six serving pieces; pound each piece flat with meat mallet. Mix basil, nutmeg, bay leaf and 1/8 teaspoon pepper; sprinkle over meat. Put one slice each of pastrami and provolone cheese on meat. Sprinkle with Parmesan cheese. Roll up with narrow end first. Tie with string. In large skillet, cook onion and green pepper in butter and olive oil until tender. Add beef rolls; brown on all sides. Add beef broth and wine. Cover and simmer 35 to 40 minutes. Add brandy and simmer 10 minutes longer. Remove beef rolls and cut strings. Boil broth until reduced to 1¼ cups. Blend cornstarch and ¼ cup cold water; stir into hot mixture in skillet. Cook and stir until thickened. Cook one minute more and season with salt and pepper. Serve sauce with beef rolls over noodles. Makes 6 servings.
MOLDED TUNA LOAF
1 level tablespoon Knox unflavored
gelatin
1 cup cold water
2 egg yolks
1 teaspoon salt
½ tablespoons melted butter
¾ cup milk
2 tablespoons white vinegar
1 teaspoon prepared mustard
1 7½ ounces can flaked tuna
Soak the gelatin in the water for 5 minutes. Mix the egg yolks (slightly beaten) with the salt and the mustard. Then, add the melted butter, milk and the vinegar. Cook in the top of a double boiler, stirring constantly, until slightly thickened. Remove from the heat. Add the gelatin and the flaked tuna. Mix well. Turn into a mold and refrigerate until it "sets up".
TIP: To stop the ants from "bugging" you, sprinkle a little alum around where they congregate.
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Fifth Place
BEEF 'N BUN CASSEROLE
Julie Seeman Oskaloosa, Iowa
2 pounds ground beef
6 hot dog or hamburger buns, sliced
in half
butter
1½ teaspoons garlic powder
1 can (11 ounces) cheddar cheese
soup
½ small onion, chopped
1 can (4 ounces) mushrooms, chopped
and drained
1 tablespoon cooking oil
1 can (16 ounces) cream style corn
1 teaspoon garlic salt
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon chili powder
3 or 4 drops tabasco sauce
1 package (12 ounces) frozen hash
browns
2 teaspoons paprika
1 teaspoon parsley flakes
1 small tomato, diced
3 tablespoons butter
Lightly grease 11½ x 7 ½ x 1½ inch baking dish. Butter split buns and sprinkle with garlic powder. Brown under broiler. Top with cheddar cheese soup. Sauté onions and mushrooms in oil until onions are transparent. Add crumbled beef and brown; pour off drippings. Mix in corn, garlic salt, thyme, oregano, chili powder, tabasco sauce. Pour over buns. Top with hash browns. Dot with butter and sprinkle with paprika, parsley flakes and diced tomatoes. Bake in 425° oven for 25 to 35 minutes or until hash browns are done. Makes 8 to 10 servings.
A BROCCOLI CASSEROLE
1 large or 2 small packages frozen
broccoli
1 cup Minute Rice, uncooked
1 can mushroom pieces, drained
8 ounce jar of Cheez Whiz
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chopped celery
1 cup chopped onion
Here's an easy idea that created a lot of calls.
SLICED ONIONS
Boil together: 1, cup sugar, 2 teaspoons salt, ½ cup vinegar and 1¼ cup water. Slice onions thin and fill a pint jar. Pour the boiling syrup over the onions in the jar. Refrigerate.
Mix together first six ingredients: flour, baking powder, sugar, salt, cornmeal and powdered milk. Stir in enough cold water to make a stiff batter. Then, mix in the chopped onions. Drop by teaspoons into deep fat (hot oil). Flatten patties slightly as you turn them. Fry to a golden brown.
REUBEN CROQUETTES
½ cup converted rice
1 1 pound can sauerkraut
12 ounces corned beef
¼ cup chopped onion
3 eggs
1 cup shredded Swiss cheese
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons water
1½ cups fine, dry bread
crumbs
Sauce:
1 cup mayonnaise
1/3 cup milk
¼ cup prepared mustard
4 teaspoons lemon juice
Cook the rice according to package directions. Drain the sauerkraut well. Then, chop the sauerkraut and the corned beef VERY fine. Add the onion, 2 eggs, cooked rice, cheese, salt and pepper, and mix well. Shape into 18 croquettes (or little balls), using cup of the mixture for each one. Mix the remaining egg and the water. Then, roll each croquette in the bread crumbs and then in the egg/water mixture and then back in the crumbs again. Let dry 10 minutes. Prepare the sauce. Fry in hot, shallow oil for 5-7 minutes, turning once. Or bake at 450° for 10 minutes, then turn and bake 10 minutes more. Serve hot with the sauce. Makes 18.
ONION PATTIES
¾ cup flour
2 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
1 tablespoon cornmeal
½ cup powdered milk
some cold water
2½ cups finely chopped onions
oil for deep frying
Sauté the celery and onion in a little butter. Drain. Mix all ingredients together. Pour into a crackpot and cook on low for 3-3½ hours.
A HONEY "GLAZE"
Add honey to regular salad dressing until it is fairly thin about 3 tablespoons of honey to ½ cup salad dressing. Use for fresh fruit salads.
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This lovely recipe with the lovely name proved to be one of the most popular of the past two months.
THE MADONNA SALAD
1 package apricot jello
¾ cup sugar
1 flat can of crushed pineapple,
undrained
Mix these ingredients together in a saucepan and bring to a boil. Mix well. Remove from heat to cool. Meanwhile, mix 18 ounce package of softened cream cheese with 1 large jar of apricot/tapioca baby food. Combine with the cooled jello mixture. Then, fold in 1 8 ounce carton of Cool Whip. Refrigerate for several hours.
GERMAN POTATO SALAD
1 cup diced bacon
1 cup celery, chopped
1 cup onion, chopped
3 teaspoons salt
3 tablespoons flour
2/3 cup sugar
2/3 cup vinegar (wine vinegar preferred)
½ teaspoon pepper
1 1/3 cups water
8 cups sliced, cooked potatoes
Fry the bacon until crisp. Drain and reserve 4 tablespoons of the drippings. Cook the celery, onion, salt and flour (in the drippings), gently, until tender. Add sugar, vinegar, pepper and water and bring to a boil. Peel the potatoes and slice into a 3 quart casserole. Spoon the sauce over each layer of potatoes. Bake, covered at 350° for 30 minutes. Sprinkle with paprika and serve hot or cold.
GRAMMA'S FRESH LETTUCE DRESSING
½ cup cream
2-3 tablespoons light vinegar
1-2 teaspoons sugar
salt and pepper, to taste
Pour the cream over the lettuce (green salad). Then, mix the vinegar, sugar, salt and pepper together. Pour over the lettuce. Toss gently, but well, just before serving. (Miracle Whip or evaporated milk may be substituted for the cream).
A PIONEER LETTUCE DRESSING
1 cup whipping cream or condensed
milk
¼ cup vinegar
1 teaspoon sugar
¼ teaspoon salt
Mix all ingredients together well. Blend well. Pour over fresh lettuce.
Looking for an intriguing variation on an old favorite? Try this...
BEAN/MACARONI SALAD
2 cups cooked elbow macaroni (about
½ cup of uncooked macaroni)
1 16 ounce can of 3 bean salad,
undrained
1 cup of chopped celery
3 hard cooked eggs, chopped (optional)
Mix all ingredients together well. Prepare dressing:
½ cup creamy French dressing
¼ cup sweet pickle relish
½ teaspoon salt
a dash of tabasco sauce
salt and pepper, to taste
Mix dressing well. Pour over the warm macaroni mixture and toss gently. Chill for several hours or overnight. Serves 8-10.
ZESTY TUNA "COOLER"
2 cups uncooked macaroni
¾ cup chopped celery
¼ cup chopped onion
¼ cup chopped green pepper
1 6 ounce can tuna, drained
1 can peas, drained
1 small can mushroom pieces, drained
Dressing:
1¼ cups mayonnaise or salad
dressing
¼ cup catsup
¼ cup milk
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon chili powder
1/8 teaspoon celery salt
Cook the macaroni per package directions. Drain. Combine with fresh vegetables. Mix dressing ingredients together and toss with salad. Refrigerate.
GERMAN WILTED LETTUCE
Fry a large slice of ham (with a lot of fat on it). Then, remove the ham and to the pan drippings add
½ cup sour cream
2 tablespoons sugar
2-3 tablespoons vinegar
Bring to a gentle boil and add lettuce leaves until they wilt. Toss thoroughly and serve.
TIP: Dried Marigold Petals can provide something similar to the coloring (and taste) of saffron. Pick the petals in the morning after the dew is gone, and spread in a single layer on a cookie sheet. Place in a 200° oven for about 2 hours. Crumble and store in an airtight jar.
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GRAMMA'S ZUCCHINI/ GROUND BEEF SOUP
1 pound ground beef
1 medium onion, diced
Brown the ground beef with the onion in a Dutch oven or large kettle. Add 2 medium zucchinis, sliced. Sprinkle with 1 teaspoon salt, 1 teaspoon garlic salt and ½ teaspoon celery salt, plus ¼ teaspoon black pepper, ¼ teaspoon basil and ¼ teaspoon oregano. Cook until zucchini is done, stirring frequently. Next, add 1 quart or a #2½ can of tomatoes, undrained, and about 1 quart of green beans (or 2 1 pound cans). Simmer, stirring occasionally, for 15-20 minutes. Correct seasonings. To serve: Sprinkle each bowl with a little Parmesan cheese.
PICKLED BEANS
Wash and snap 2 quarts of green or wax beans, but do NOT break in half. Cook in boiling, salted water until just barely tender. Drain and pack in hot, sterilized jars. Pour over them
1 quart cider vinegar
1 pound sugar
1 tablespoon broken stick cinnamon
1 tablespoon whole cloves, or substitute
2 tablespoons of mixed pickling
spices for the cinnamon and cloves
Bring the liquid to a boil and pour over the beans. Seal and store.
PINEAPPLE/BEETS
1 cup pineapple juice
2 tablespoons cornstarch
½ cup sugar
1 tablespoon butter
1 #303 can beets, drained (1-2
pints)
½ cup crushed pineapple,
drained
¼ cup vinegar
Make a paste out of part of the pineapple juice and cornstarch, in the top of a double boiler. Then, add the remaining pineapple juice, the sugar and vinegar. Cook until thick and clear, stirring constantly. Next, add the butter, crushed pineapple and the drained beets. Heat thoroughly and serve.
STRAWBERRY JAM
(made with vinegar)
1 quart strawberries, washed, hulled,
and mashed
2 tablespoons vinegar
Boil gently for 3 minutes. Then, add 4 cups sugar and continue boiling for 8 minutes, stirring occasionally. Pour into a crock and stir every once in awhile until bedtime. Then next morning, pour into sterilized jars and seal. Makes 2 pints.
UNCOOKED STRAWBERRY JAM
2 cups crushed strawberries (or
blackberries)
4 cups sugar
1 package powdered pectin or Sure
Gel
1 cup water
Wash the ripe berries. Drain. Remove the caps and stems and crush the berries. Place the berries in a large mixing bowl. Add the sugar and mix well. Let it stand for 20 minutes, stirring occasionally. Meanwhile, dissolve the pectin in the water and boil for 1 minute. Add to the berry/sugar mixture and stir for 2 minutes. Pour into freezer containers or hot, sterilized jars leaving 1/2 inch of headroom. Adjust caps and let stand (at room temperature) for 24 hours or until the jam has "set". Store in the refrigerator or freezer.
OLD FASHIONED STRAWBERRY SUNSHINE PRESERVES
Prepare strawberries as you would for regular preserves. Then, combine the strawberries with an equal weight of sugar. Heat slowly to boiling, stirring frequently. Boil slowly for 8 minutes. Let stand overnight. Pour into shallow dishes or pans and cover with glass. Set in the hot sun for several days or until juice has thickened and the fruit is plump. NOTE: the juice of 1 lemon may be added to each 2 pounds of fruit. Pour into hot, sterilized jars and seal.
MULBERRY JAM
1 quart of prepared mulberries
3 cups sugar
¼ cup cider vinegar or lemon
juice
½ teaspoon cinnamon
Stem the mulberries (a mixture of ripe and green). Cover with cold, salt water, using ¼ cup salt to 1 quart of water. Let stand for 5 minutes. Drain and rinse 3 times. Crush the berries. Add the sugar, lemon or cider, and cinnamon. Cook, slowly until sugar dissolves, stirring frequently, and it reaches the jelling point. Remove from heat. Skim. Pour into hot, sterilized jars and seal.
STRAWBERRY/LEMONADE MIX
1 9 inch graham cracker crust, baked
(or pastry shell)
1 14 ounce can sweetened, condensed
milk
1 6 ounce can frozen lemonade concentrate,
thawed
1 teaspoon lemon juice
1 8 ounce carton Cool Whip
Sweeten strawberries in sugar. Mix the sweetened, condensed milk with the lemonade concentrate, lemon juice, and Cool Whip. Blend until smooth. Pour into the prepared crust. Chill for at least 1 hour. Spoon the strawberries over each slice.
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By request, an old fashioned recipe from the "Bluegrass State"...
OLD KENTUCKY NUT CAKE
2/3 cup shortening (half butter
is preferred)
1 2/3 cups white sugar
3 eggs
1 cup milk
1 teaspoon vanilla
1 1/3 cups chopped walnuts or pecans
Sift together:
2 ¾ cups cake flour or 2
2/3 cups regular flour
2 teaspoons baking powder
1 teaspoon salt
Cream together the shortening and sugar, until fluffy. Add eggs. Add the dry ingredients, alternately with the milk and vanilla. Fold in the nuts. Pour into two 9 inch layer pans or 1 9 x 13 inch pan. Bake at 350° for 25-30 minutes for the 2 layer pans or 35-40 minutes for the 9 x 13 inch pan. Cool. Frost with your favorite frosting and garnish with nuts.
MISSISSIPPI NUT CAKE
½ cup butter
2 cups sugar
½ teaspoon vanilla
4 egg yolks
3 cups sifted cake flour
3 teaspoons baking powder
¾ teaspoon salt
1 cup water
1 egg white, beaten
Nut mixture:
3 egg whites
¼ teaspoon salt
¼ cup water
½ cup sugar
1 teaspoon baking powder
1 pound shelled pecans, ground
Beat the egg whites with the salt until stiff (but not dry). Gradually, beat the combined sugar and baking powder into the egg whites. Gently, fold in the nuts. Then, prepare the cake batter: Cream the butter, sugar and vanilla. Add the egg yolks, one at a time, beating thoroughly after each addition. Add the sifted, dry ingredients, alternately with the water. Mix well. Last, fold in the beaten egg white. Grease and line the bottom of a 10 inch tube pan. Pour half the cake batter into the pan. Spoon the nut mixture over the batter a little at a time. Cover with the remaining batter. Bake at 325° for 1 hour and 25 minutes.
TIP: To remove mildew stains, just soak in lemon juice; rub with salt; and dry in direct sunlight.
A GEORGIA PEANUT BUTTER PIE
1 baked 9 inch pie shell
1 cup powdered sugar
1/3 cup creamy peanut butter
Mix together until they reach the consistency of course cornmeal. Spread half of this mixture into the bottom of the baked pie shell.
¼ cup cornstarch
2/3 cup sugar
¼ teaspoon salt
2 cups scalded milk
3 egg yolks, beaten
2 tablespoons margarine
¼ teaspoon vanilla
3 egg whites at room temperature
Combine all these ingredients except the egg whites, and cook over medium heat until thick, stirring constantly. Cool slightly and spoon the peanut butter mixture in the pie shell. Beat the egg whites until stiff. Spread over the pie and sprinkle with the remaining peanut butter mixture. Bake at 350° for 20 minutes or until meringue is set and browned.
OKLAHOMA COCONUT CAKE
Cook a regular yellow cake in a 9 x 13 inch pan. When cake is baked, poke holes all through it (using a utility fork). Next, mix together: 1 can sweetened, condensed milk and 8 ounces of cream of coconut. Pour this mixture over the top of the cake. Cool completely. Finally, mix ¾ to 1 cup of flaked coconut and ½ cup of chopped pecans into an 8 ounce carton of Cool Whip. Frost the cake with the Cool Whip mixture. Refrigerate for several hours.
A "SPECIAL" WHITE CAKE
2 7/8 cups cake flour (2¾
cups plus 2 tablespoons)
1 1/8 cups sugar
4½ teaspoons baking powder
1 teaspoon salt
Sift these dry ingredients together. Then, add 2/3 cup vegetable shortening. Next, pour in (a little at a time) slightly more than ½ of 1¼ cups milk. Add 2 teaspoons vanilla. Beat for 2 minutes at medium speed. Then, add the remaining milk, plus 2/3 cup unbeaten egg whites. Continue beating for 2 more minutes. Pour batter evenly into 3 greased and floured cake pans. Bake at 350° for 25 minutes or till it tests done.
To make a Neapolitan cake (pink, chocolate and white): Chocolate layer remove 1/3 of the batter and add 2 tablespoons of cocoa, 2 tablespoons water, ¼ teaspoon soda and a few drops of red food coloring. Pink layer to 1/3 of the batter add a few drops of red food coloring. The remaining third will be the white layer.
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Make no bones about it, here's one the whole family can take part in:
"CHICKEN BONES"
(a no bake cookie)
Soften 2 sticks of margarine. Add ½ cup peanut butter (either kind). Next, blend in 2 cups graham cracker crumbs, 1 cup flaked coconut and 2½ cups of powdered sugar, plus 1 teaspoon vanilla. Mix well. Shape into cookies (about 1 heaping teaspoon) by rolling between hands (like "bones"). Chill on wax paper. Makes 50-60.
Frosting:
2 cups chocolate chips, 1 block paraffin. Melt in the top of a double boiler. Dip the "bones" with the chocolate. Cool.
"OATEN" FIG COOKIES
1 cup shortening
2 cups sugar
2 eggs
1½ cups chopped figs
2 cups rolled oats (oatmeal)
2½ cups sifted flour
1 teaspoon soda
1 teaspoon salt
1½ cups flaked coconut or
a combination of 1 cup chopped walnuts and ½ cup sliced citron (optional)
Cream the shortening and sugar. Add the eggs one at a time, and beat until fluffy. Add the sifted dry ingredients. Then, add the coconut or the nut/citron mixture. Finally, add the oats and figs. Chill the dough for about 1 hour. Form into small balls. Bake on a greased cookie sheet at 350° for 12-15 minutes. Yields about 5-6 dozen.
MAGIC POTATO CHIP COOKIES
1 1/3 cups sweetened, condensed
milk
2 cups shredded coconut
½ cup peanut butter
1 cup crumbled potato chips
Mix the sweetened, condensed milk and the peanut butter. Add the coconut and potato chips. Mix well. Drop by spoonfuls onto a greased cookie sheet. Bake at 375° for 15 minutes.
You can really shake up the family with this one!
SHAKE 'EM UP ORANGE BARS
In a quart jar, break 2 eggs. Shake 10 times. Next, add ½ cup oil and ½ cup sugar. Shake 25 times. Add ½ cup orange juice, 1 cup flour, 1½ teaspoon baking powder and ½ teaspoon salt. Shake 40 times. Pour into art ungreased 8 x 8 inch pan. Bake at 350° for 20 minutes. Cool and cut into bars or frost with orange icing.
OLD FASHIONED CHERRY PIE FILLING
¼ teaspoon salt
1 cup sugar
¼ cup flour
½ cup cherry juice
3 cups pitted cherries
Combine the sugar, flour and salt with the cherry juice. Cook, stirring constantly, over medium heat, until thick. Cook for 1 more minute. Then, add the cherries, plus 5-10 drops of red food coloring. Mix well. Pour into pie shell.
EASY HOMEMADE CHERRY PIE FILLING
1 quart pitted cherries
1¾ cups sugar
5 tablespoons (rounded) minute
tapioca
Mix ingredients together well. Pour into a prepared 9 inch pie crust. Bake at 400° for about 20 minutes then. reduce heat to 375° for another 40 minutes.
WILD BLACK RASPBERRY PIE
1½ cups sugar
1½ cups water
2 tablespoons cornstarch
a scant teaspoon vanilla
3 cups black raspberries
Wash the berries. Drain. Combine all ingredients together well. Pour into a prepared pie crust. Dot with Butter. Top with a lattice crust Bake at 400° for 40-50 minutes.
FRESH STRAWBERRY PIE
(in the micro wave)
In a glass mixing bowl, mash 1 cup of hulled and stemmed strawberries Add 1½ cups water 1 cup sugar, 4 tablespoons cornstarch, and teaspoon of red food coloring (or a little less). Mix well. Next, microwave on high for 5-6 minutes or until thickened and clear, stirring often. Remove, from microwave and add 2 cups fresh strawberries. Pour into a prepared pie crust and chill for 2 hours or until "set". Serve topped with whipped cream.
QUICK STRAWBERRY PIE
Need a 9 inch graham Cracker Crust or a regular pie crust. Combine 1 cup of sugar, 3 tablespoons cornstarch and 1 cup hot water. Boil until thick and clear. Remove from heat and stir in 3 tablespoons strawberry jello. Set aside to cool. Meanwhile, arrange strawberries (about 1 quart) in the pie crust. Pour the cooled mixture over the strawberries. Chill. Serve with a whipped topping.
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Gone, but not forgotten! Here's one more recipe to add to the "Herman "file:
"HERMAN" BREAD
2 cups "Herman"
2 cups warm water
2 packages dry yeast
8 tablespoons (½ cup) oil
4 cups flour
2 teaspoons salt
Dissolve the yeast in warm water. Add oil the remaining ingredients and beat until smooth. Add enough additional flour to produce the proper "kneading consistency". Knead for about 10 minutes ... or until smooth and elastic. Let rise until doubled in bulk. Shape into loaves, 2 large or 3 small loaves. Let rise again until doubled in bulk. Bake at 375° for 30-35 minutes. (Also good for dinner rolls.)
A FRAGRANT PEAR "BETTY"
Place 4 cups fresh, sliced pears in a 9 inch square pan. Drizzle with 1/4 cup orange juice. Next, combine: 3/4 cup sugar, 3/4 cup flour, a dash of salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and cut in 1/2 cup margarine until the mixture is crumbly. Sprinkle over the pears. Bake at 375° for 40 minutes. (Or in the microwave on high for about 10 minutes).
INSTANT WHITE SAUCE MIX
1 cup flour
2½ cups dry milk powder
3 tespoons salt
2 sticks margarine or butter
Mix the dry ingredients well. Cut in the margarine. Store in an air tight container in the refrigerator. To use: mix ½ cup of the mix into 1 cup of boiling water, stirring constantly and quickly until it thickens.
YOGURT COLD GARDEN VEGETABLE SOUP
Blend one cup yogurt with cucumber pulp. Stir in a cup of chilled chicken broth, a tablespoon of olive oil. and some chopped cucumber, green pepper, tomatoes and onions. Season with salt, black pepper, and dill. And chill thoroughly before serving.
BAR-B-QUE SAUCE FOR CHICKEN
1 8 ounce can crushed pineapple,
undrained
¼ cup catsup
1 tablespoon brown sugar
1½ teaspoon salt
¾ teaspoon chili powder
or a little more
Combine all ingredients. Mix well. Use to baste the chicken during the last 10-15 minutes of barbecuing.
SOUR CREAM STRAWBERRY PIE
Prepare a regular package of instant vanilla pudding, using 1 1/3 cups milk (only), plus ½ cup sour cream. Add fresh, hulled strawberries, to taste. Spoon into a graham cracker crust and refrigerate. Serve chilled, with whipped cream.
TIP: To help prevent itching from Mosquito bites, rub the following "paste" on the bites:
1 teaspoon Adolph's "Meat Tenderizer"
2 tablespoons water
Good luck!
THE WMT OPEN LINE Six issues per year published bimonthly by the WMT Stations, Inc., P.O. Box 2147. Cedar Rapids, Iowa 52406, Subscription Rate: $2.00 per year. Jim Rogers, Editor.
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