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Another sampling of Eastern Iowa's culinary delights is presented for your approval in this edition of the bulletin. We hope you will find several to your liking and will find a place for them on the table regularly. Speaking of finding room at the table. . . . Patricia Altobello and Deirdre Pierce write in their delightful book THE FOOD LOVERS BOOK OF LISTS OR THE LIST LOVERS BOOK OF FOODS, that the legendary Diamond Jim Brady would eat a typical meal of. 2-3 dozen oysters, 6 crabs, 2 bowls of turtle soup, 7 lobsters, 2 ducks, 2 terrapin steaks, 1 large sirloin steak, a platter of pastries, a 2 pound box of candy, and a quart of orange juice. Anybody want to try and top that? While our efforts pale in comparison to the late Mr. Brady's preference, we hope you will enjoy anyway.
100 YEAR OLD RHUBARB PIE
3 cups cut up rhubarb
2-3 cups dry bread cubes
1½-2 cups sugar
½ teaspoon nutmeg
Mix well. Butter bottom of pie crust. Bake with top crust. Bake at 400° for 15 minutes. Then 350° for 45 minutes.
MALT SHOP PIE
1 (9 inch) graham cracker crust
1½ pints whipping cream
1 pint vanilla ice cream
¾ cup sliced malted milk
balls
2 tablespoons milk
3 tablespoons chocolate malted
milk powder
3 tablespoons marshmallow cream
In a chilled bowl, soften ice cream, stir in 1 tablespoon milk, ½ cup sliced malted milk balls. Spread in graham cracker crust. Place in the freezer. Prepare topping.
In a medium bowl: mix chocolate powder, 3 tablespoons marshmallow cream and 1 teaspoon milk. Whip cream. Fold into the powdered, marshmallow mix. Spread over the pie, sprinkle ¼ cup malted milk balls over the top. Freeze several hours. Serve at room temperature.
3 LAYER STRAWBERRY DESSERT
Layer 1:
Combine 1 cup flour, ½ cup melted margarine, 1/3 cup chopped pecans. Pat in bottom of pan (8 x 11 inch). Bake 20 minutes at 350°. Cool.
Layer 2:
Mix and spread on cooled crust: 8 ounces soft cream cheese, 7/8 cup powdered sugar, and 1 cup whipped topping. Chill.
Layer 3:
Combine in saucepan 1 cup sugar, 4 tablespoons corn starch, pinch salt, 1½ cups 7-Up (regular), ½ cup water, and cook till thick. Remove from heat. Add 3 ounce package wild strawberry jello. Cool and add 1-2 quarts fresh strawberries (sliced). Place over 2nd layer. Refrigerate. Top with sweetened whipped cream and garnish with berries.
Thank you to the Dairy Council for being on the show and sharing this recipe with us.
STRAWBERRY YOGURT POPSICLES
2 (10 ounce) cartons frozen strawberries,
thawed
1 tablespoon unflavored gelatin
(1 package)
16 ounces plain yogurt (2 cups)
12 paper cups (3 ounce)
12 wooden sticks
Drain strawberries. Place drained liquid in a small saucepan and sprinkle with gelatin. Cook over low heat, stirring constantly until gelatin is completely dissolved. Mix strawberries, yogurt and gelatin mixture in blender until smooth. Fill cups to within ½ inch of top. Cover each with foil. Make a slit in center of each foil cover and insert stick into the yogurt mixture. Freeze until firm. Makes 12 popsicles, about 70 calories each. Hint: place cups in muffin tin for filling and freezing.
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MARINADE FOR GRILLING STEAK &
CHOPS
(From Donna Egan)
1½ cups salad oil (any kind)
¾ cup soy sauce
¼ cup Worcestershire sauce
2 tablespoons dry mustard
2¼ teaspoons salt
1 tablespoon coarse ground pepper
½ cup wine vinegar
1½ teaspoons dry parsley
2 crushed garlic cloves
1/3 cup fresh lemon juice
Mix all ingredients and "keep refrigerated" in tightly sealed container. Thaw meat, shake marinade thoroughly then pour over meat. Any left over marinade may be used to baste meat while grilling. Marinade may be used several times. Meat can be marinated 36 hours to 3 days depending on your personal taste.
HAM AND NOODLE DISH
2 pounds ground or cubed ham
1 pound Velveeta cheese, cubed
1 tablespoon onion, chopped
1 tablespoon green pepper, chopped
10 ounces uncooked noodles
White Sauce:
1/3 cup butter
½ cup flour
4 cups milk
Combine ground ham, cheese, onion, green peppers and noodles. Place in 9 x 13 inch baking dish. For white sauce, melt butter in skillet. Stir in flour. Slowly add milk, stirring constantly over medium heat until hot and bubbly. Pour mixture over ham and noodle mixture. Place buttered crumbs on top. Bake at 350°F for 45 minutes.
HAM GLAZE
1 small can pineapple tidbits
1 small jar maraschino cherries
1 tablespoon corn starch
¼ teaspoon salt
¼ teaspoon ginger
¼ teaspoon cinnamon
dash ground cloves
2 tablespoons lemon juice
Drain pineapple and cherries. Combine juices to make 1 cup. Blend all ingredients and boil to thicken.
HOMEMADE BBQ SAUCE
Equal parts ketchup and 1 tablespoon
horseradish (optional).
Western Salad dressing
CREAMY ASPARAGUS AND CARROTS
¾ pound fresh asparagus,
cut up or 1 (8 ounce) package frozen
2 medium carrots, sliced
1 teaspoon all purpose flour
few dashes ground nutmeg
1 (3 ounce) package cream cheese,
softened
1 tablespoon sliced almonds (optional)
In saucepan cook asparagus and carrots covered in ½ cup boiling, salted water 5 minutes or till tender. Drain; reserve 1/3 cup liquid. Return liquid to pan. Stir flour and nutmeg into softened cream cheese. Add to reserved liquid. Heat; stir over low heat till cheese melts and sauce is bubbly. Gently stir in vegetables. Heat thoroughly. Season with salt and pepper to taste. Garnish with sliced almonds.
SCALLOPED POTATOES
4 cups sliced, pared potatoes
¼ cup chopped onion
¾ teaspoon salt
1/8 teaspoon pepper
1 (10½ ounces) can condensed
cream of celery soup
½ cup milk
Place half of potatoes in a greased 1½ quart casserole. Top with half of onion. Repeat layers. Sprinkle with salt and pepper. Blend soup and milk and pour over the potatoes. Cover and bake at 350° for 60 minutes. Remove cover and bake 30 minutes or more. NOTE: Microwave time 20 minutes.
NEW ENGLAND BOILED DINNER
4 pounds corned beef
1 small cabbage, quartered
3 carrots, quartered
3 medium onions
6 small parsnips
6 potatoes
2 small turnips
Wash beef in cold water. If very salty, soak in cold water 30 minutes. Drain meat. Place in boiling water and cook 3-4 hours or till tender. One and a half hours before serving add cabbage, carrots and turnips. A half hour before serving add onions, parsnips and potatoes. Place on large platter and serve.
PORK CHOP MEAL
In a 9 x 13 inch pan layer french fries, top with 1 can french fried onions. Take 4 or 5 pork chops and place on top. Top with 1 can cheddar cheese soup (undiluted). Bake, in a preheated oven, 350° for 60 minutes.
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WORLD'S BEST PIZZA CRUST
1 package active dry yeast
½ cup water (105-115°)
2-2¼ cups flour
1 teaspoon sugar
¾ teaspoon salt
1 egg, lightly beaten
1½ teaspoons oil
Sprinkle yeast over water, stir till dissolved. Stir in 1cup flour, sugar, and salt. Add egg and oil. Stir till smooth and glossy. Stir in 1-1¼, cups flour or enough to keep dough from being sticky. Knead on lightly floured surface till smooth and elastic (10 minutes.) Place in greased bowl, turn to grease top. Cover with plastic wrap and dish towel. Let rise till doubled. Punch down, form pizza. (Dough may be chilled, but bring to room temperature before using.)
CREAM OF ASPARAGUS SOUP
2 or 2½ pounds fresh asparagus
Clean and break off the tough ends. Bring asparagus and ¼ cup chopped onion to boil in 1 cup boiling water, 15 minutes. Melt 2 tablespoons butter in a sauce pan. Remove from the heat. Add 2 tablespoons flour or corn starch. Stir till smooth. Slowly stir in asparagus, mix with ½ cup light cream and 1 cup milk. Cook over medium heat till bubbly. Season with salt and pepper.
CRACKER SNACKS
2 packages oyster crackers (smaller crackers are best) ½ cup vegetable oil
Place in brown paper bag and shake.
Combine
¼ teaspoon dill weed
¼ teaspoon lemon pepper
¼ teaspoon garlic salt
1 envelope Hidden Valley Harvest
Onion Dressing (Use dry)
Mix well, pour over crackers in bag; shake. Store in airtight container.
SUMMER SALAD
2 cups fresh broccoli (broken in
florets)
2 cups fresh cauliflower
2 tomatoes (or cherry tomatoes)
red onion rings
button mushrooms
1/3 cup Italian salad dressing
or oil and vinegar
Marinate overnight. Serves 6. (Add mushrooms and tomatoes just before serving.)
FRUIT COMPOTE
1 (3 ounce) package lemon jello
1 cup HOT water
1 (20 ounce) can pineapple chunks,
undrained
1 (11 ounce) can mandarin oranges,
undrained
1 (6 ounce) can frozen orange juice
3 bananas, sliced
½ cup fresh strawberries
Dissolve jello in the hot water. Add frozen orange juice, stir well. Add remaining ingredients. Chill several hours or overnight. (Jello will not be firm) Serves 12-15.
FRUIT DIP
8 ounces cream cheese, softened
7 ounce jar marshmallow cream
Mix well. Use as dip for fresh or canned fruit.
STRAWBERRY CHEESE DRESSING
In a small bowl, combine
1 (3 ounce) package cream cheese
(soft).
½ (10 ounce) package or
½ cup frozen strawberries
1 tablespoon sugar
1 tablespoon lemon juice
dash salt
Mix well. Pour into blender. Beat till smooth, Add ½ cup salad oil in slow stream. Whip till thick and chill.
PUDDING SALAD
1 package vanilla tapioca pudding
(reg. 3 ounce)
1 package orange tapioca pudding
2 cans mandarin oranges
1 can pineapple tidbits
2-3 sliced bananas
1 cup mini marshmallows
Drain juice from fruit. Measure with water to make 3 cups. Add to puddings. Cook till thick. Cool. Add fruits and remaining ingredients. Mix. Place in covered bowl. Chill.
KOOL AID SHERBET
One small package unsweetened kool
aid any flavor
1 cup sugar
2 cups milk
Stir into a bowl. Place in ice cube tray. Put in freezer. After almost solid add ¼ cup milk and whip with the electric mixer and refreeze till solid.
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REAL NEW YORK CREAM CHEESE CAKE
2½ cups cream cheese, softened
5 eggs plus 2 egg yolks
1½ cups sugar
2 tablespoons flour
½ cup cream or half n half
1 teaspoon vanilla
Preheat the over to 500°. Flour and grease a 9 inch spring form pan, Combine ingredients by hand and then blend with an electric mixer. Bake 10 minutes and reduce heat to 200°. Bake 1 hour. Turn the oven off and leave the cake in for 1 hour with the door open. Serve with strawberries.
BAKED CARAMEL TAPIOCA PUDDING
1 cup pearl tapioca
6 cups water
3 cups brown sugar
1 cup chopped dates
1 cup nuts (walnuts preferred)
Whipped or plain cream
Soak tapioca in 3 cups water overnight. Add remaining 3 cups water and brown sugar. Bake in a casserole in 300° oven for 2 hours, or until tests clean. Stir every ½ hour. (maybe thinner than desired, if so leave out a portion of the water) Add dates while hot, when cool, add the nuts and chill. Serve with whipped cream.
RAISIN HONEY CHEWS
¾ cup shortening
¾ cup sugar
½ cup honey
1 egg
½ teaspoon grated orange
peel
1¼ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups quick cooking oats
1 cup Sun Maid raisins
Cream the first 5 ingredients. Stir in remaining ingredients, except the raisins. Mix well, then add the raisins. Drop by tablespoon on a greased baking sheet. Bake above oven center at 375°. Bake 8-10 minutes or till evenly brown.
FROSTY LIME DESSERT
3 ounce package lime jello
1 cup boiling water
6 ounce can frozen lemonade
1 pint vanilla ice cream
Dissolve jello into boiling water. Add lemonade. Mix to blend. Chill till partially set. Fold into ice cream. Beat till smooth.
RHUBARB JAM WITH PIE FILLING
6 cups chopped rhubarb
4 cups sugar
1 (3 ounce) package cherry jello
1 can instant cherry pie filling
Mix rhubarb and sugar. Let set overnight. Cook 10 minutes and add jello. Stir till dissolved and stir in pie filling. Place in jars and store in refrigerator or freeze.
MOCK RASPBERRY JAM OR JELLY
4 cups tomatoes
4 cups sugar
2 tablespoons lemon juice
6 ounce package raspberry jello
Peel and quarter the tomatoes. Add sugar and lemon juice. Boil 20 minutes. Add the jello, put in jars and refrigerate.
O/A/R MARMALADE
4 oranges (use ½ of rind),
grind
2 pounds dried apricots, wash and
soak overnight, grind
2 quarts diced rhubarb
Bring to boil. Add equal parts sugar. Cook till thick; stirring constantly. Pour in jars. Seal
HOMEMADE CHERRY PIE FILLING
4 cups cherries, canned or frozen
1-1½ cups cherry juice
1 cup sugar
¾ tablespoon corn starch
½ teaspoon almond extract
few drops red food coloring
(if frozen cherries are used, place in saucepan, heat just till juice flows as cherries thaw.) Drain before cherries are warm. (If cherries are sugared, reduce sugar to taste.) Stir sugar and corn starch together. Add small amount of juice to make paste. Stir into juice, cook, stirring till sauce thickens. Stir in drained cherries, extract, coloring, and cool.
HOMEMADE DIET YOGURT
1-2/3 cups instant non fat dry milk
1 quart water
2 tablespoons lowfat yogurt or
1 package starter culture
NOTE: Use only yogurt with natural ingredients and active cultures. Dissolve dry milk in water. Heat to just below boiling point. Stir constantly. Cool to 110°. Stir in yogurt or culture. Incubate 6-8 hours at 110°.
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STRAWBERRY RHUBARB COBBLER
3 cups cut up rhubarb (1 pound)
1 cup sugar
¼ cup water
1 cup all purpose flour
2 tablespoons sugar
1½ teaspoons baking powder
¼ teaspoon salt
2 tablespoons butter
½ cup milk
2 cups sliced strawberries (1 pint)
3 tablespoons butter
2 tablespoons water
1 tablespoon corn starch
1 teaspoon fresh lemon juice sweetened
whipped cream
Combine rhubarb, 1 cup sugar, and ¼ cup water in electric skillet or frying pan with cover. Cook covered till tender (25 minutes.) Combine flour, 2 tablespoons sugar, baking powder, and salt. Cut in 2 tablespoons butter till mix resembles coarse crumbs. Add milk all at once, stir with fork till dough clings together. Set aside. Stir berries and 3 tablespoons butter into rhubarb. Combine 2 tablespoons water and corn starch with lemon juice till smooth. Stir into rhubarb/berry mix. Bring to simmer, stirring constantly. Drop biscuits by rounded teaspoon into hot mix. Cover and cook till dough is thoroughly baked (15 minutes.)
WHOLE WHEAT CHOCOLATE CHIP BROWNIES
2 cups white flour
1 cup whole wheat flour
1 teaspoon soda
1 teaspoon salt
2 eggs
2 cups brown sugar
1 cup oil
2 teaspoons vanilla
2 teaspoons instant coffee crystals
(dissolve in 1 cup cold water)
6 ounces chocolate chips
Nuts and raisins optional
Mix sugar, oil, eggs and vanilla and beat. Alternate dry ingredients with cold coffee. Grease a 15 x 10 x 1 inch pan. Bake at 350° for 25-30 minutes. Cool slightly.
Glaze:
4 teaspoons water
½ teaspoon coffee crystals
1 cup powdered sugar
1 tablespoon butter
Combine all above ingredients and drizzle over the brownies.
CHOCOLATE REFRESHERS
1¼ cups flour
¾ teaspoon soda
½ teaspoon salt
1¼ cups dates, cut up
¾ cup brown sugar
½ cup water
½ cup butter or margarine
1 cup chocolate chips
2 unbeaten eggs
½ cup orange juice
½ cup milk
1 cup chopped nuts
Sift flour, soda, and salt. Combine dates, brown sugar, water, and butter in pan. Cook over low heat, stirring constantly till dates are soft. Remove from heat. Stir in chocolate chips. Beat in eggs. Add dry ingredients alternately with orange juice and milk. Blend thoroughly. Stir in nuts. Bake in well greased 15 x 10 x 1 inch jelly roll pan. 350° 25-30 minutes.
Glaze:
1½ cups powdered sugar
1-2 teaspoons grated orange peel
2 tablespoons soft margarine or
butter
2-3 tablespoons cream
Mix well.
SWISS CHOCOLATE SQUARES
1 cup water
½ cup margarine
1½ squares chocolate
2 cups flour
2 cups sugar
2 eggs
½ cup dairy sour cream
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
½ teaspoon almond extract
Combine water, margarine and chocolate. Bring to a boil; remove from heat. Combine sugar and flour, stir. Add to hot mixture. Stir till blended. Add remaining ingredients. Mix well. Pour into 15½ x 11½ inch greased pan. Bake 375° 20-25 minutes.
Frosting:
½ cup margarine
6 tablespoons milk
1½ squares chocolate
Boil for 1 minute. Remove from heat. Add 1 box powdered sugar and 1 teaspoon vanilla. Beat until smooth, spread over cake. Top with nuts (optional.)
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PRIZE-WINNING SUGAR & SPICE COOKIES
At the National Oats Company "Employee Cookie Baking Contest," this cookie won first prize.
2 cups sugar
1¼ cups butter or margarine,
softened, or shortening
2 eggs
½ cup Molasses
3½ cups all purpose flour
1 cup 3-Minute Brand Quick Oats
4 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
Sugar
In large mixer bowl beat sugar and butter till light. Add eggs and molasses; beat till light and fluffy. Stir together remaining ingredients except sugar; stir into beaten mixture, blending well. Chill till firm, Form dough into small balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake in a 350° oven about 10 minutes. Cool slightly before removing from cookie sheet. About 7 dozen cookies.
APPLE-CHEDDAR COOKIES
(From Dairy Council)
½ cup butter, softened
½ cup sugar
1 egg
1 teaspoon vanilla
1½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
1½ cups (6 ounces) shredded
Cheddar Cheese
1½ cups peeled chopped apples
¼ cup chopped nuts
In mixing bowl cream the butter and sugar till light and fluffy. Add egg and vanilla; beat well. Combine flour, soda, cinnamon, and salt; add to creamed mixture. Stir in cheese, apples and nuts. Drop by rounded teaspoons onto ungreased cookie sheets. Bake in 375° oven about 15 minutes or till lightly browned. Makes 2½-3 dozen cookies.
FOR GARLIC CROUTONS
4 slices bread. Cut into ½ inch cubes. Spread in a shallow baking pan. Stir 1/8 teaspoon garlic powder into 3 tablespoons butter or margarine. Drizzle over cubes and toss to coat. Bake at 300° for 30 minutes. Store covered in the refrigerator.
E-Z PARTY COOKIES
1 cup shortening
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
2 teaspoons vanilla
2¼ cups sifted all purpose
flour (maybe more)
1 teaspoon baking soda
1 teaspoon salt
1½ cups M&M's, plain
Cream shortening and sugars, eggs and vanilla. Sift flour, soda and salt together. Add dry ingredients gradually to creamy mixture. Stir in ½ cup M&M's into the dough. Reserve the remaining candies for decorating. Drop by teaspoons on ungreased baking sheet. Decorate with remaining M&M's. Bake at 375° for 10-12 minutes.
CORN MEAL SUGAR COOKIES
¾ cup margarine
1 cup brown sugar
1 egg
1 cup flour
1 cup corn meal
1½ teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
nuts if desired
Cream margarine, sugar and add the egg. Mix the flour and dry ingredients. Add to creamed mixture, about 1/3 at a time. Add vanilla and nuts. Roll into 3 rolls. Place on waxed paper. Chill. Cut into slices when ready to bake. Bake at 400° for 10-12 minutes.
BUTTERSCOTCH CLUSTERS
1 package butterscotch chips (6
ounce)
¼ cup light corn syrup
¼ cup margarine
1 teaspoon vanilla
2 cups Cherrios
1 cup peanuts
Heat first four ingredients in 2 quart saucepan over low heat. Stirring constantly till chips are melted and mix is smooth. Remove from heat. Stir cereal and peanuts till well coated. Drop mix by teaspoons onto buttered wax paper. Refrigerate till firm (25 minutes). Makes 3 dozen.
CROUTONS
Cut bread into ½ inch cubes Spread in a shallow baking pan. Bake at 350° for 30 minutes or until cubes are dry and golden brown. (Each slice makes ¾ cup croutons).
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RHUBARB ROLL
3 cups diced rhubarb
Dough:
2¼ cups flour
4 teaspoons baking powder
1/3 cup cream or 1 round tablespoon
butter
½ teaspoon salt
2/3 cup milk (may need more)
Mix as for cinnamon rolls. Roll out to ¼ inch thick. Spread rhubarb on and cut into 1½ inch slices.
Syrup:
1½ cups sugar
1¼ cups water
Boil. Pour over rolls. Bake in hot oven (400-425°) for 30 minutes.
PUMPKIN CAKE ROLL
¾ cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
dash salt
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
1 cup finely chopped nuts
Sift the first 6 ingredients. Beat eggs 5 minutes with mixer till very thick. Gradually beat in sugar Stir in pumpkin and lemon juice. Fold in dry ingredients. Spread batter into greased and floured jelly roll pan. Sprinkle with nuts. Bake at 375° for 15 minutes. Turn onto towel sprinkled with powdered sugar. Starting with narrow end, roll up batter with towel as for jelly roll. Let cool completely, unroll.
Filling:
1 cup powdered sugar
2 (3 ounce) packages cream cheese
4 tablespoons butter
½ teaspoon vanilla
Spread over cake. Roll up and chill. Dust with powdered sugar.
BLUSHING BLONDES
2/3 cup shortening
2¼ cups brown sugar or 1
pound
3 eggs
2¾ cups flour
2½ teaspoons baking powder
½ teaspoon salt
1 small package butterscotch chips
1 cup chopped nuts
Cream shortening and sugar together. Beat in eggs one at a time. Sift together flour, baking powder, and salt. Blend into creamed mixture. Stir in nuts and chips. Turn into a greased 10 x 15 x 1 inch pan. Bake at 350° for 25-30 minutes. Let cool and cut into squares.
PINK FROSTING
2 cups sifted. powdered sugar
3 tablespoons soft butter
1½ tablespoons milk
red food coloring
Blend ½ cup sugar into butter and beat in the remaining sugar, alternating with milk. Tint pink.
HOMEMADE MIX FOR CAKE
8 cups or 1 pound sifted flour
2 cups canned shortening
5 cups sugar
¼ cup double acting baking
powder
4 teaspoons salt
In large bowl turn half of flour, add shortening, and remaining flour, sugar, baking powder, and salt. With pastry blender, cut in shortening till looks crumbly. Store in air tight container (up to 6 months.)
To make cake:
4 cups mix, spooned lightly in
cups
1 cup milk
2 eggs
1 teaspoon vanilla
Turn cake mix. Add 2/3 cup milk. Stir to blend on medium 2 minutes. Add remaining 1/3 cup milk, eggs, and vanilla. Beat 2 minutes on medium. Bake as usual.
MISSOURI MIX RECIPE
9 cups sifted all purpose flour
1/3 cup double acting baking powder
2 cups plus 4 tablespoons non fat
dry milk
4 teaspoons salt
1¾ cups vegetable shortening
or 1½ cups lard
Stir baking powder, dry milk, salt into sifted flour. Cut fat into flour mix till all fat is coated and looks like coarse corn meal. Makes 13 cups. Use as for Bisquick.
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VEGETABLE BURGER CUPS
1 beaten egg
¼ cup milk
1/3 cup coarsely crushed saltines
½ envelope Sloppy Joe seasoning
mix
1 pound ground beef
2 medium carrots, peeled and thinly
sliced
1 cup fresh or frozen peas
¼ cup chopped onion
½ teaspoon instant beef
bouillon granules
1 tablespoon all purpose flour
½ cup shredded American
cheese
Mix first four ingredients. Add beef, mix well. On four squares wax paper, pat meat into 5 inch round patties. Shape each meat patty over 6 ounce custard cup. Place inverted cups in 12 x 7½ x 2 inch microwave baking dish. Set aside. In 1 quart casserole, combine carrots, peas, onions, bouillon granules, ¾ cup water and dash pepper. Microwave covered on high 10 minutes or till tender, stir once. Stir ¼ cup cold water into flour, blend into vegetables. Cook uncovered till thick and bubbly, about 1 minute. Stir in cheese till melted. Cover and set aside. Microwave meat cups 3 minutes, covered. Give dish half turn, cook covered till almost done, 2 minutes. Lift meat cups from molds, place on platter, fill with vegetable sauce. Cook till sauce is hot 1-2 minutes. Serve.
MICROWAVE PEA PODS
In a 2 quart casserole, cover the bottom with peas, about 1 pint. Add ¼ cup water. Cook on high for 3 minutes. Stir half way through.
PEA POD FREEZING
Wash, remove stems and any strings. Leave whole and blanch 1½ to 3 minutes and chill in ice water. Freeze.
ALMOND TEA
1 cup lemon juice
2 cups water
1½ cups sugar
3 tablespoons instant tea
1 tablespoon vanilla
1 tablespoon almond flavoring
Stir sugar and water till sugar dissolves. Dissolve instant tea in 1 cup lemon juice. Add to sugar/water. Add flavorings. Place in 1 gallon container. Add enough water to make 1 gallon. (About 3 quarts).
RUSSIAN TEA
1½ cups sugar
1½ cups instant tea
1½-2 cups Tang
1 tablespoon cinnamon
½ tablespoon cloves
Mix and store in air tight container. Use 2 heaping teaspoons for 1 cup boiling water.
VARNISH & PAINT REMOVER
2/3 cup Perfex
3 heaping tablespoons cornstarch
3 cups hot water
Cook till mix thickens. Apply while HOT. Paint on in direction of grain. Let stand 20 minutes. Wash off with coarse cloth and hot water. May need to use putty knife or scraper.
Does it seem possible that it is time to be thinking about conning and all the work that goes with it... we have furnished a few early recipes in this issue. Dave and I are looking forward to a few "outings" with the Open Line. We will pass on any recipes we gather along the way. Happy Summer!
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