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As we swelter under the August sun and watch those dramatic Iowa thunderstorms roll across the sky it's not hard to realize we're smack dab in the middle of summer ... and fall is not all that far away. Where is the time going? I trust your summer is being filled with fun, good times, and scrumptious meals ... to that end here are some of the best Open Line recipes from the post several weeks.
BEEF CANDY
2 cups white sugar
1 cup brown sugar
½ cup corn syrup
3 tablespoons butter
½ cup milk
½ cup finely ground, cooked
hamburger, firmly packed
1 teaspoon vanilla
½ cup chopped nuts
½ cup coconut
Combine ingredients except vanilla and nuts. Cook slowly to firm ball stage. Cool to 120° or less before beating. Beat with electric mixer until creamy. Add vanilla and nuts. Pour into buttered pan and cut in squares. 7 x 11" pan. Makes about 66 1 inch pieces.
CHEWEY OATMEAL DROPS
1 cup shortening
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon salt
1 teaspoon baking soda
¼ cup boiling water
2 cups quick cooking oats
Cream shortening and brown sugar till light and fluffy. Add eggs one at a time. Beat well after each addition. Blend in vanilla. Sift flour and salt. Combine baking soda and boiling water. Add dry ingredients alternately with soda mix to the cream mixture. Mix well. Stir in oats. Drop on greased baking sheet. Bake at 350° for 12 minutes or till done. Cool slightly then remove and cool on rack. Makes 5 dozen.
SUPER NACHOS
1½ pounds ground meat
1 chopped onion
2 cans refried beans
1-4 ounce can chopped green chilies
3 cups grated cheddar cheese
1 can taco sauce
½ cup chopped green onions
½ cup chopped ripe olives
1 cup sour cream
1 can avocado dip
Brown meat and onion. Drain, mix with refried beans. Pour into baking dish. Sprinkle green chilies over meat mixture. Cover with cheese and taco sauce. Bake at 400° for 25-30 minutes. Spread green onions and ripe olives over mix. Garnish with sour cream and avocado dip.
ELEGANT SPINACH SALAD
1 pound spinach, washed & dried
1 can bean sprouts, drained
1 can water chestnuts, diced &
drained
3 hard cooked eggs, diced
8 slices fried, drained, crumbled
bacon
Mix and toss well. Just before serving, top with dressing made from the following:
1 cup salad oil
1/3 cup ketchup
½ teaspoon salt
¼ cup grated onion
¼ cup vinegar
¾ cup sugar
1 tablespoon Worcestershire Sauce
Blend in blender. Pour over salad.
STRAWBERRY JULIUS
1 10 ounce package frozen
strawberries
1-1½ cups milk
1 teaspoon vanilla
6 ice cubes
Blend well and serve.
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COLE SLAW DRESSING
(Makes a large batch)
14 cups shredded cabbage
1 onion, chopped
1 green pepper, minced
Mix:
1½ cups sugar
¾ cup white vinegar
7/8 cup salad oil
2 tablespoons salt
Boil mix and pour over vegetables. Let stand 1½ hours. Stir, cover, and store in refrigerator. Keeps well for two weeks.
WILTED CABBAGE
1 head cabbage, shredded
1 medium or large onion, chopped
½ pound bacon, cut up
1-1½ cup vinegar
sugar to taste
½ to ¾ cup water
salt & pepper to taste
Fry bacon in heavy iron skillet till crisp. Turn heat off add vinegar, water, and sugar. Pour mixture over cabbage, and let set overnight. Warm before serving.
WILTED LETTUCE
½ pound bacon fried crisp. Drain off fat in small pan, turn off heat. Place lettuce in skillet, mixed with bacon. Mix fat with ½ cup vinegar and 1/8 to ¼ cup water. Bring to a boil. Pour over bacon and lettuce. Cover. Let set 34 minutes.
ANOTHER WILTED LETTUCE
Fry bacon till crisp in heavy iron skillet. Remove bacon and crumble. Add 3 times as much vinegar as fat. Heat almost till boiling. Pour over lettuce. Stir well. Drain vinegar and grease back into skillet. Repeat process till lettuce is wilted. You may also add finely sliced green onions, radishes, or carrots, garnish with diced hard boiled eggs.
NOTE: One listener suggested adding about 1 tablespoon sugar and water to vinegar to cut the bitterness.
MORE WILTED LETTUCE
Use leaf lettuce or fresh spinach. Wash and tear in pieces. Slice 1 regular onion or green onion into rings. Cut bacon and fry quickly. In a small bowl, combine 1 tablespoon sugar, ¼ cup water, and ¾ cup vinegar. Place the small bowl in the lettuce mixture, pour grease in bowl ... it will froth over onto the lettuce. Drain and toss. Salt and pepper to taste.
BOLOGNA TATER SALAD
5 cups diced potatoes
½ cup mayonnaise
1 teaspoon salt
½ teaspoon celery seed
¼ teaspoon pepper
2 tablespoons minced onions
1 8½" piece bologna,
skinned
Romaine lettuce
Mix potatoes, mayonnaise, seasoning and onions thoroughly. Line 9x5x13" loaf pan with wax paper. Press potato mix in bottom and along sides of pan. Place skinned bologna (entire piece) on potato mix. Pack remaining mix around bologna, chill, unmold (upside down) on Romaine. Garnish with sliced radishes.
SUPER SALAD
Cook 1 pound macaroni. Add remaining ingredients:
1 large green pepper, chopped
4 carrots, shredded
1 chopped onion
1 can sweetened condensed milk
1 cup sugar
½-1 cups vinegar
2 cups mayonnaise
1 teaspoon salt
¼ teaspoon pepper
Mix thoroughly. Chill 4 hours. Serve.
Some recipes from Jerry Carr's Saturday Open Line program ...
SOUR CREAM BEEF SALAD
Makes 4 servings
3 cups cooked steak or roast, preferably
rare, cut in 1 inch strips
1 cup dairy sour cream
1 teaspoon salt
½ teaspoon Worcestershire
sauce
¼ teaspoon Tabasco sauce
1/8 teaspoon garlic powder
1 slice onion, chopped
Mix sour cream, salt, Worcestershire, Tabasco, and garlic powder. Add meat and onion and chill at least 4 hours or overnight. Serve on a bed of lettuce.
FRUIT & MILK DRINK
3 ice cubes, 1 cup milk, fruit of your choice. Blend well and drink.
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ASPARAGUS, CREAMY HAM, & POTATO SKILLET
5 cups sliced potatoes
1 pound raw asparagus
1 cup chopped celery
1½ cups water
½ teaspoon salt
Place in skillet and simmer 10 minutes. Drain and reserve liquid. Add milk to make 2½ cups. Sauté ½ cup chopped onion and ½ cup butter. Stir in ¼ cup flour and reserved liquid. Cook till thick. Put vegetables in white sauce adding 2 cups diced ham and 2 tablespoons fresh, chopped parsley. Simmer 5-10 minutes. Remove from heat and top with 1½ cups shredded cheese. Cover till cheese is melted.
CHINESE ASPARAGUS
4 tablespoons oil with
1 clove garlic
1 cup celery, cut
2 cups asparagus, cut
½ cup onion, cut
1 cup mushrooms
Stir fry till tender. Mix in 1 cup chicken broth, 1 heaping tablespoon cornstarch, 2 teaspoons soy sauce, and salt to taste.
HARVARD BEETS
½ cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/3 cup vinegar
1/3 cup boiling water
2 tablespoons butter
2 cups beets, cut up
Mix sugar, cornstarch, and salt. Gradually add to vinegar and water. Cook till clear and add butter. Add beets and cook till tender. Let stand and serve.
BROCCOLI PUFF
2 10 ounce packages frozen
chopped broccoli
1 cup bisquick
1 cup milk
2 eggs
1 cup shredded cheddar cheese
Heat oven to 325°. Grease 1½ quart casserole. Cook broccoli and drain. Beat bisquick, milk and eggs till smooth. Stir in broccoli and cheese. Place in dish. Bake for hour. Serves 6.
GLAZED CARROTS
(Copper Penny Salad)
2 pounds carrots, sliced (peeled
if desired)
Cook until tender, drain and cool.
Layer carrots with:
1 chopped green pepper
½ onion
¾-1 cup sugar
¼ teaspoon pepper
1 teaspoon salt
1 can tomato soup
½ cup vinegar
½ cup salad oil
1 tablespoon salad mustard and
1 teaspoon worcestershire sauce.
Blend final ingredients and pour over carrots, marinate overnight or several hours. Serve cold.
FRANKFRURTER EXPRESS
½ pound sliced franks
1 small onion, sliced
2 tablespoons butter or margarine
1 can condensed cream of mushroom
soup
¼ cup water
1 can small white potatoes, diced
& drained
1 8 ounce can cut green beans,
drained
Brown franks, cook onions in butter till soft, add soup, water, potatoes and green beans. Heat, stirring constantly.
BREAD STICKS
2/3 cup warm water
1 package yeast
1 tablespoon sugar
¼ cup oil
2-2¼ cups flour
Mix well. Knead slightly, roll into ball, divide in 4ths, cut each fourth into 8 pieces, and each of the 8 pieces into fourths. Roll into sticks. Place on cookie sheet and brush on oil and water mix. Sprinkle on coarse salt, sesame seeds, or poppy seeds. Let rise 20 minutes. Bake at 350° for 20-30 minutes.
TEX-MEX-DIP
In a pizza pan make layers of:
Layer 1: 2 cans Jalapeno bean dip
Layer 2: 3 mashed avocados
Top with 2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper
Layer 3: 8 ounces sour cream
1 package taco seasoning
½ cup mayonnaise
Mix and spread over Layer 2.
Layer 4:
1 bunch green onions, chopped fine
(greens and all)
2-3 chopped tomatoes
4 ounces sharp cheddar cheese,
grated
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OTTUMWA BLUEBERRY CAKE
1 cup shortening
1½ cup sugar
2 teaspoons vanilla
4 eggs, separated
3 cups flour
2 teaspoons baking powder
½ teaspoon salt
2/3 cup milk
½ cup sugar
3 cups blueberries, fresh, canned,
or frozen (drained)
1 tablespoon flour
sugar, additional
Cream shortening and sugar. Add vanilla and egg yolks. Beat until light and fluffy. Sift 3 cups flour, baking powder, and salt. Add alternately to cream mixture with milk. Whites beaten till stiff. Add ½ cup sugar and fold into batter. Add blueberries with 1 tablespoon flour. Grease 13x9x12" pan. Bake at 350° for 50 minutes. When cool, sprinkle with sugar.
PEACH NUT PIE
(Old Recipe)
1 9" graham cracker crust
2 cups fresh sliced peaches
¼ cup chopped maraschino
cherries
½ pint whipping cream (or
Dream Whip, small)
1/3 cup sugar, if you use cream
¼ cup chopped nuts
10 large marshmallows
¼ cup orange juice
Cut marshmallows in small pieces and let stand in orange juice. Place peaches in pie shell. Whip cream and fold in cherries, nuts, and drained marshmallows. Pour over peaches. Chill 2 hours.
7 LAYER JELLO SALAD
7 flavors of jello
9 x 13" pan
1st Layer: Black Cherry, mix with
1¾ cups water
2nd Layer: Cherry, mix 1¼ cups water, cool, add ½ cup milk
3rd Layer: Lime, 1¾ cups
water
4th Layer: Lemon, 1¼ cups
water, plus ½ cup milk
5th Layer: Orange, 1¾ cups
water
6th Layer: Orange/Pineapple, 1¼
cups water, plus ½ cup milk
7th Layer: Strawberry, 1¾
cups water
The 1¾ cups water = ¾
cup cold and ¾ cup hot water
The 1¼ cups water + ½
cup milk = ½ cup hot water, ½ cup cold water, and ½
cup milk
Let each layer set before adding the next layer.
CATHEDRAL WINDOW HOLIDAY BAR
1 cup margarine
1 cup brown sugar, packed
2 eggs
2 cups flour
½ teaspoon salt
2 4 ounce packages sweet
chocolate
½ cup margarine
2 cups sugar
2 eggs, slightly beaten
10½ ounces mini marshmallows
(colored)
Heat the oven to 350°. Cream first 3 ingredients until light and fluffy. Add flour and salt. Beat till smooth. Spread in ungreased 9 x 13" baking pan and bake for 25 minutes. Cool. Melt chocolate and margarine in saucepan, stirring constantly. Remove from heat. Stir in sugar and eggs. Beat until smooth. Fold in marshmallows, spread over cookie base, chill for 2 hours. Cut in bars and store covered in refrigerator.
GRAPE BALLOON WINE
1 quart Welsh's grape juice for
sweet wine: 5 cups sugar
for sour wine: 4 cups sugar
½ cake yeast
Place all ingredients in a clean 1 gallon glass jug. Shake well. Place a large rubber balloon on jug. Tie with string. Balloon will inflate and deflate. After it deflates, wine is ready to be bottled.
A couple of recipes from our guest host while Dave was on vacation:
DON WILSON'S MEATLOAF
2 slices bread, torn in pieces
1 egg and some milk
½ pound ground beef
½ pound pork sausage
salt & pepper to taste
onion, desired amount
green pepper, if desired a small
amount
Mix and bake at 350° for 1½ hours.
DON WILSON'S WILD RICE HOT DISH
Using about ¾ cup white rice (or as much as desired) and a small amount of wild rice. Cook and drain, put in bowl. Brown 1-1½ pounds ground beef, add to rice along with 1 can of stems & pieces mushrooms and 1 can cream of mushroom soup. Add one can milk. Salt & pepper to taste. Bake at 325-350° for 1 hour. Can be frozen (bake a little longer).
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HASH PINWHEELS WITH SPUNKY CHEESE SAUCE
2 cups bisquick
½ cup cold water
2 tablespoons shortening
1 can (15 ounce) corn beef or roast
beef hash
½ teaspoon pepper
Heat oven to 450°. Stir baking mix, water, and shortening to soft dough. Smooth into ball on floured surface. Knead 5 times. Roll in rectangle (12 x 9"). Spread hash over dough to within ½" edge. Sprinkle with pepper. Roll up and cut in nine 1 inch slices. Place slices, cut side down in greased 9x9x2" square pan. Bake 30 minutes till brown.
Cheese Sauce
2 tablespoons butter or margarine
2 tablespoons bisquick
½ teaspoon salt
¼ teaspoon dry mustard
1/8 teaspoon pepper
1 cup milk
½ cup shredded cheddar cheese
Melt butter over lo heat, blend bisquick and seasoning' cook over lo heat, stir till bubbly, remove from heat. Stir in milk and bring to boil stirring constantly. Stir in cheese.
ROAST BEEF SANDWICH SUPREME
12 thin slices cold roast beef
½ cup dairy sour cream
1 tablespoon dry onion soup mix
1 teaspoon prepared horseradish,
well drained
salt and pepper to taste
8 slices dark bread
butter, oleo or mayonnaise
lettuce
Mix sour cream, soup mix, horseradish, salt, and pepper. Spread bread slices with butter or mayonnaise. Place 3 slices of beef on each of 4 slices of bread. Spread dressing on each slice of beef and top sandwich with crisp lettuce. Cover with second slice of bread and cut diagonally. Garnish with pickle.
TACO MEAT LOAF
1½ pounds beef
1 egg
½ cup to ¾ cup taco
sauce
onion, garlic, salt, pepper, to
taste
1 cup cheddar cheese
1 cup croutons
Mix well. Form into loaf pan. Bake 350° 45-60 minutes.
EGG ROLL
(makes 16)
½ pound fresh bean sprouts,
1 can
½ pound raw shrimp
3 tablespoons oil
½ pound boneless, lean,
ground, pork
4 cups chopped celery
2-3 medium fresh mushrooms, cut
in ½ slices
1 tablespoon soy sauce
1 tablespoon Chinese rice wine
or pale dry sherry
2 teaspoons salt
½ teaspoon sugar
1 tablespoon corn starch dissolved
in 2 tablespoons cold chicken stock or cold water
Rinse sprouts in cold water. Discard husks. Dry on paper towel and refrigerate for 2 hours. Set wok or 10" skillet on Hi for 30 seconds. Add 1 tablespoon oil. Turn down heat to moderate. When oil begins to smoke add pork. Stir fry 2 minutes or until red is gone. Add wine, soy sauce, sugar, shrimp and mushrooms; stir fry 1 minute till shrimp turns pink. Place all ingredients in bowl and set aside. Pour remaining 2 tablespoons oil in wok or skillet, and swirl, heating for 30 seconds. Turn heat down when oil smokes. Add celery, stir fry 5 minutes. Add salt, sprouts, and mix well. Return pork to shrimp mix. Stir till combined. Cook over medium heat till boils. Should have 2 or 3 tablespoons liquid. Add corn starch mix till thickened. Cool to room temperature.
CHICKEN (OR PORK CHOP) CONTINENTAL
Cover bottom of a well greased 9 x 13" pan with 1" of minute rice. Add 2 cans cream of chicken soup, 1 can water, ½ package Lipton dry onion soup, 2 cans cream of celery soup, 1 can water. Mix well. Salt & pepper to taste. Sprinkle generously with thyme. Press 1 cut up chicken into rice. Salt and pepper chicken. Sprinkle with thyme. Cover and bake 350-375° 45 minutes. Remove cover and bake another 10 minutes.
NOTE: If you use pork chops, brown them, pour drippings over rice, and add chops.
RASPBERRY JELLY WITH HONEY
5 cups raspberries
juice of 2 lemons
2 cups honey
Cook berries with juice till tender. Add honey, blending well. Bring to boil, cooking for 20 minutes, stirring constantly. Cool slightly. Pour into hot, sterilized jars. Seal with paraffin,
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My apologies for the error in the March/April 1981 Bulletin. You had all of the ingredients, but half of the directions. Here is the corrected recipe...
QUICK STICKY BUNS
1¼ cups milk
¼ cup butter or margarine
3¼ cups all purpose flour
¼ cup sugar
1 teaspoon salt
2 packages dry yeast
1 egg
In a small saucepan, heat milk and butter until very warm (120°). Next, in a large bowl, combine the warm liquid, 2 cups of the flour, sugar, salt, yeast, and egg. Beat 4 minutes at medium speed. By hand stir in the remaining flour (to make a stiff dough). Cover and let rise until doubled in bulk (about 30-45 minutes). Generously grease 24 muffin cups. In a small sauce pan, heat "topping" ingredients over low heat, stirring until combined. Spoon the topping mixture by scant tablespoons into the muffin cups. Punch down the dough. Drop by scant tablespoons into the muffin cups. Cover and let rise again until doubled in bulk (about 20-30 minutes). Bake at 375° for 12-15 minutes. Cool for 1-3 minutes before inverting the muffin tins.
Topping:
1 cup brown sugar
1 teaspoon cinnamon
¾ cup butter
2 tablespoons corn syrup
¾ cup chopped nuts (pecans,
etc.)
CHOCOLATE BANANA COOKIES
(soft)
3 cups flour
4½ teaspoons baking powder
1½ teaspoons salt
1 teaspoon baking soda
1 cup butter
¾ cup sugar
½ cup light brown sugar
1 teaspoon vanilla
1 egg
2 ripe bananas, mashed
2 squares unsweetened chocolate,
melted
1 cup nuts (optional)
Sift dry ingredients together. Cream butter and sugars. Beat in vanilla and eggs, blend in bananas, add cooled chocolate and nuts. Stir in dry ingredients. Drop onto greased cookie sheets. Bake at 350° for 12-14 minutes. Sprinkle dry powdered sugar on top of each cookie after cooling. 6½ dozen.
BEEF SUGAR PLUMS
1 tablespoon butter
1 cup cooked ground beef
1 cup raisins, ground
1 medium apple
powdered sugar
1 cup brown sugar
½ cup chopped walnuts
1 teaspoon brandy flavoring
1½ cups graham cracker crumbs
Mix butter in saucepan. Add chopped beef, raisins and apples which have been put through a food chopper. Add rest of the ingredients (except nuts and brandy flavoring). Cook over low heat, stir frequently until mixture becomes quite thick. Add nuts and flavoring. Cool. Work into small balls and roll in powdered sugar.
WATERMELON PICKLES
Cut melon in pieces leaving a bit of red pulp on the pieces. Peel and soak in saltwater brine 12 hours. Drain & cover with fresh cold water. Boil 1½ hours. During last ½ hour add ½ teaspoon alum powder. Drain & wash with cold water. Prepare a pickling syrup for 5 lbs. of rind from the following:
3 pounds white sugar
1/3 box stick cinnamon
1 pint vinegar
Tie the following spices in a bag:
1 tablespoon whole cloves
1 tablespoon whole black peppers
1 tablespoon whole allspice
Boil 30 minutes. Add to rinds. Boil 10 minutes more. Add 1 small bottle maraschino cherries. Remove rind pieces. Pack in sterilized jars. Boil syrup till thick. Pour over rind pieces. Seal.
MARASCHINO CHERRY JAM
4½ pounds pitted Royal Anne
cherries
4½ pounds sugar
1 ounce red food coloring
1/3 ounce almond flavoring
juice of 1 lemon
2 tablespoons salt
1 tablespoon alum
½ cup water
Mix cherries with salt and alum. Let stand overnight. The next day, wash 3 times and drain. Add water, sugar, coloring, and cook 5 minutes. Let set all day. Next morning, boil 5 minutes and let set all day. Next morning, boil 5 minutes, add lemon juice and almond. Seal in jars.
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Must be the time of year for donuts... so we put together what we have had during the last couple of months. Enjoy!
CAKE DONUTS
3¼ cups sifted all purpose
flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
dash salt
2 eggs
2/3 cup sugar
1 teaspoon vanilla
2/3 cup cream
¼ cup butter or margarine,
melted
½ cup sugar & ½
teaspoon ground cinnamon (combined)
Sift flour, baking powder, spices & salt. Beat eggs, 2/3 cup sugar and vanilla till thick and lemon colored. Combine cream and butter, add alternately to egg mix with flour mix. Beat till blended after each addition. Cover and chill dough 2 hours. Roll dough 7/8" thick on floured board, cut with floured donut cutter. Fry in deep hot fat 375° till golden brown. Turn once (1 minute per side), drain, and while warm shake in mix of sugar & cinnamon. Makes 20.
BUTTERMILK DONUT BATTER
For use in donut maker (Do-nut Factory Brand)
2¼ cups all purpose sifted
flour
1¼ cups sugar
1 teaspoon double acting baking
powder
½ teaspoon salt
½ teaspoon nutmeg, optional
2 tablespoons cooking oil
1½ teaspoons baking soda
2 eggs
¾ cup buttermilk
½ cup milk
Beat eggs, add sugar and oil. Mix dry ingredients and combine 2 mixtures with milk and buttermilk. Preheat Do-nut Factory for 10 minutes. Add batter. Close factory, pour ½ teaspoon oil in top of machine. During first 2 minutes. Bake 5 minutes for crisper donuts. Bake till oil stops bubbling.
ECLAIR FILLING
2/3 cup sugar
5 tablespoons flour
¼ teaspoon salt
2 cups milk
2 beaten eggs
1 teaspoon vanilla
Combine sugar, flour, salt in a 1 quart sauce pan. Slowly stir in milk. Place over low heat, bring to a boil for 1 minute stirring constantly. Remove from heat, add eggs and vanilla. Cool.
OATMEAL DONUT BATTER
2 eggs
1 cup sugar
1¼ cups milk
5 tablespoons oil
1½ cups flour
4 teaspoons baking powder
½ teaspoon salt
½ cup oatmeal
nutmeg or cinnamon (optional)
Beat eggs, slowly add sugar and stir in milk, mix well. Add oil and vanilla. Sift dry ingredients together and add to egg mix. Add oatmeal, beat slowly till smooth. Cook in donut maker.
COUNTRY KITCHEN DONUTS
4 2/3 cup all purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon soda
1 teaspoon salt
1 teaspoon grated lemon peel
½ teaspoon nutmeg
1 cup butter milk or sour milk
¼ cup butter or margarine,
melted
1 teaspoon lemon extract
2 eggs
Combine dry ingredients. Combine buttermilk, butter, lemon extract, eggs, and add to dry mix. Mix well. Chill dough for easier handling. Toss on well floured surface till no longer sticky. Roll out on well floured surface to ¼ thick. Cut with 3" donut cutter. Fry in deep hot fat at 375° for 1-2 minutes per side till brown. Drain. Roll in sugar or glaze.
DONUT GLAZE
Add ½ cup boiling water gradually to 1 cup confectioners sugar. Dip warm donut in warm mix. Dry on rack.
ORANGE NUT COOKIES
2 cups all purpose flour
1/3 cup dark seedless raisins
1/3 cup chopped walnuts
½ cup salad oil
¼ cup mayonnaise
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons grated orange peel
½ teaspoon salt
½ teaspoon ground cinnamon
Stir all ingredients in large bowl with wooden spoon. Drop by heaping teaspoons on cookie sheet. 375° for 15 minutes till lightly brown. 4 dozen.
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This seemed to be a very popular and easy recipe for summer cooking.
LEMON BARS
1 package angel food cake mix (dry)
1 can lemon pie filling
1 cup coconut
Mix well. Bake in greased 9x13" pan. 30 minutes at 350°. Use powdered sugar frosting.
LEMONY CHEESEY BARS
1 lemon cake mix
1 egg
½ cup butter or margarine
Mix well. Place in bottom of 9x13" pan. Mix.
1 package lemon frosting mix, 1 8 ounce package Philadelphia Cream Cheese (reserve ½ cup and set aside). To remaining mix add: 2 eggs, blended well; spread over mixture in pan. Bake at 350°. for 35 minutes. Frost with ½ cup of reserved mix.
JEWISH BARS
1 cup butter
1 egg, separated
1 cup white sugar
1 teaspoon cinnamon
1½ cups flour
1 teaspoon vanilla
1/3 cup chopped nuts
Cream butter and sugar. Add egg yolk, vanilla, flour (sifted with cinnamon). Mix and spread on a cookie sheet (make it thin). Lightly beat egg white, spread over dough with brush, and sprinkle with chopped nuts. Bake at 350° for 25 minutes till light brown.
TWO PART ANGEL CAKE
Part 1:
6 egg whites
¾ teaspoon cream of tartar
¼ teaspoon salt
¾ cup sugar
½ cup flour
½ teaspoon vanilla
Beat egg whites and salt till frothy, add cream of tartar, beat till stiff but not dry. Sift flour and sugar separately four times. Add sifted sugar to egg whites, gradually beat till blended. Add vanilla. Fold in flour and place in ungreased angel food pan, and let stand while preparing Part II.
Part II:
6 egg yolks
¾ cup sugar
¾ cup flour
¼ teaspoon salt
¼ cup boiling water
1 teaspoon baking powder
1 teaspoon vanilla
Beat egg yolks, salt, add sugar, sift flour four times. Add to yolks and gradually add baking powder (sift in) with hot water and vanilla. Pour yolk mixture over first batter in pan. Bake at 325° for 45-50 minutes.
CARP BAIT
2 cups cornmeal
2 cups water
2 tablespoons sugar
1 tablespoon vanilla
1 package strawberry jello
Cook till mixture is stiff. Form into balls and fish!
