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RHUBARB CAKE
4 cups diced rhubarb
¾-1 cup sugar
½ cup melted shortening
(not oil)
1½ cups sugar
1 egg
1 cup buttermilk
2 cups flour, unsifted
1 tsp. soda
1½ tsp. salt
1-2 tsps. cinnamon
1 tsp. vanilla
Mix rhubarb and sugar. Cream shortening. sugar. and egg. Add buttermilk alternately with combined dry ingredients. Mix until smooth. Add vanilla. Add rhubarb/ sugar mixture. Spread in a greased and floured 9 x 13 pan. Bake at 350° for 45 to 50 minutes. Serve with whipped cream.
Frosting:
6 tbsps. butter
2/3 cup brown sugar
½ cup milk
1 cup flaked coconut
½ tsp. vanilla
Mix. Beat until smooth. Frost.
RAISIN HONEY JAMS
1½ cups honey
¾ cup shortening
1 egg, beaten
2 ½ cups flour
¼ tsp. soda
2 ¼ tsps. baking powder
1 tsp. cinnamon
1½ cups oatmeal
¾ cup raisins
2 tbsps. hot water
Cream honey & shortening. Add egg. Sift dry ingredients into mixture. Add oatmeal, raisins, and water. Mix thoroughly. Drop by teaspoons on greased cookie sheet. Bake at 375° for 15 minutes.
BLACK WALNUT CAKE
3 cups sugar
1 cup shortening
4 cups flour
4 tsps. baking powder
1 tsp. salt
2 cups water
1 cup walnuts, chopped fine
2 tsps. vanilla
6 egg whites
Cream shortening and gradually add sugar. Sift dry ingredients together. Add alternately with water, Reserve 1 tbsp. flour to add to walnuts, then add to batter with vanilla. Beat egg whites until stiff: fold into batter. Bake in three lightly greased and floured 9 inch layer pans at 350° for 35-40 minutes.
Icing:
1 tbsp. white syrup
1 cup sugar
1/3 cup water
¼ tsp. cream of tartar
dash of salt
Bring ingredients to a slow boil. Beat 2 egg whites until frothy but not stiff. Pour syrup over egg whites slowly. Beat until stiff peaks form.
CHOCOLATE PIZZA
1 cup flour
½ tsp. baking powder
½ tsp. salt
1 cup brown sugar
1 egg, beaten
1/8 tsp. baking soda
½ cup nuts
1/3 cup margarine
1 tsp. vanilla
6 ozs. chocolate chips marshmallows,
large & cut, or mini
Mix dry ingredients and nuts. Set aside. Melt margarine, add brown sugar, mix, and cool. Add beaten egg and vanilla to margarine mixture. Then, add to flour mixture, Spread in two 9" pie pans. Fill with chips and marshmallows. Bake 20 minutes at 350°.
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With all of the warm weather upon us we thought you'd enjoy a good selection of salad and salad dessert recipes. A lot of these were called in with the listener hoping to win coupons for free Dorothy Lynch Home Style Dressing.
STORYBOOK SALAD
1 qt. spinach, torn into pieces
2 cups mushrooms, sliced
2 cups shredded carrots
2 cups cucumbers, chapped
1 cup red onion rings
2 cups peeled orange slices
2 cups salad dressing
2 tbsps. sugar
1 tbsp. prepared mustard
1/8 tsp. coarse ground pepper
2 slices bacon, crisp and crumbled
Layer first six ingredients in salad bowl. Combine salad dressing, sugar, mustard, and pepper. Mix well. Spread one cup dressing over salad to seal. Cover and chill well. Sprinkle on bacon. Serve with remaining dressing.
ZESTY SPINACH SALAD
1 large bunch fresh spinach, washed,
drained, stemmed, & chilled
4 hard cooked eggs, chopped
1 can water chestnuts, sliced &
drained
8 slices bacon, cooked & crumbled
½ lb. bean sprouts (or 1
can, drained)
4 ozs. mushrooms, sliced some shredded
cheddar cheese
Layer ingredients. Top with dressing.
Dressing:
¼ cup sugar
1/3 cup ketchup
¼ cup red wine vinegar
2 tbsps. WOR sauce
pinch of basil
1 tbsp. lemon juice
½ cup salad or olive oil
Combine in jar and shake before serving.
CREAMY SALAD DRESSING
2 hard cooked egg yolks
1 raw egg yolk
½ cup plain yogurt
2 tsps. finely chopped onion
1 tsp. lemon juice
1 tsp. Dijon mustard
¼ tsp. salt
Dash of pepper
Sieve hard cooked egg yolks into a bowl. Blend in raw yolk. Stir in remaining ingredients. Mix well. Cover and chill.
CHICKEN SHRIMP FRUIT SALAD
2 cups cubed, cooked chicken or
turkey
1 cup seedless green grapes. halved
1 cup cubed cantaloupe or honeydew
8 ozs. water chestnuts, sliced
& drained
4 ½ ozs. tiny shrimp, drained
& rinsed
Combine in large bowl. Cover and chill several hours.
Dressing:
1 small banana, mashed
1/3 cup mayonnaise or salad dressing
1 tbsp. lemon juice
Combine and blend ingredients. Cover and chill several hours. Serve salad on bed of lettuce. Sprinkle on dressing.
VEGETABLE CHICKEN STACK-UP SALAD
2 cups cooked chicken, chopped
½ tsp. salt
1/8 tsp. pepper
1 qt. Iceberg lettuce
2 cups carrot slices
1 cup zucchini slices
1 cup red or green pepper rings
1 (10 oz.) package frozen peas,
thawed
1 ½ cups salad dressing
2 tbsps. chopped chives
Combine chicken and seasonings. Mix lightly. Layer lettuce, carrots, zucchini, chicken. red pepper, and peas in a 2 ½ qt. salad bowl. Combine dressing and chives, mixing well. Spread over salad to seal. Cover and chill several hours or overnight.
We received this recipe a year ago without much ado ... now it's one of our most repeated recipes.
FU JUNG TOSS
1 head Romaine lettuce, or fresh
spinach. torn in bite size pieces
8 ozs. bean sprouts, drained
5 ozs. water chestnuts, drained
& sliced
Combine and refrigerate. Then fry 5 slices bacon till crisp, crumble. Hard cook and slice 3 eggs. Set aside.
Dressing:
1 cup oil
1/3 cup sugar
1/3 cup ketchup
¼ cup white vinegar
2 tbsps. onion, chopped
2 tsps. WOR
Place ingredients in small jar with lid. Shake in jar before serving, pour over lettuce, and garnish with bacon and hard cooked eggs. Serves 6-8.
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CABBAGE LAYER SALAD
1 small head cabbage, chopped
1 2 large red onion, sliced
½ head cauliflower, broken
into pieces
¾ cup cashews
Place in layers. Mix dressing.
1½ cups mayonnaise
1/3 cup sugar
1/3 cup parmesan cheese
Spread over salad. Fry 7-8 slices bacon till crisp and crumble on top. Cover tightly. Refrigerate overnight. Toss together before serving.
PISTACHIO SALAD DESSERT
45 Ritz crackers
¾ stick margarine
Crumble crackers. Mix with margarine and press into 9 x 13 pan. Bake at 350° for 12 minutes.
Filling:
2 pkgs. instant pistachio pudding
½ cup milk
1 qt. vanilla ice cream. softened
Blend. Pour in pie crust. Freeze for 2 hours. When serving, top with whipped topping. Shave some Heath bar and sprinkle on top.
FRUIT SALAD
½ lb. pasta shells, medium
size
8 ozs. low fat plain yogurt
¼ cup frozen orange juice
concentrate
15 oz. can pineapple tidbits, drained
1 large orange, chopped
1 cup red grapes, halved
1 cup green grapes, halved
1 apple, chopped
Cook pasta shells per directions. Drain and rinse. In large bowl. add yogurt and orange juice. Blend well. Add all fruits and toss.
CORN SALAD
1 can whole kernel corn, drained
½ cup Swiss or cheddar cheese,
cubed
¼ cup onion, chopped
¼ cup green pepper, chopped
¼ cup cucumber, cubed
¼ cup celery, chopped
¼ cup sweet pickle relish
½ cup Thousand Island dressing
Mix all ingredients and chill several hours or overnight. Serve on lettuce leaves. Serves 6.
With June being Dairy Month, we appreciate the Dairy Council sharing these two recipes with the Open Line and our listeners. If you have special diet needs, perhaps these will help you.
LOW CALORIE CREAM CHEESE
1 cup ricotta cheese
½ cup 2% low fat cottage
cheese
¼ cup plain yogurt
1 tbsp. buttermilk
Combine ricotta cheese, cottage
cheese, and yogurt in a blender or food processor. Blend well. Add buttermilk
as needed for a cream cheese consistency. Store up to one week in refrigerator
Yield: 1¾ cups
MOCK SOUR CREAM
1 cup 2% low fat cottage cheese
2 tbsps. plain low fat yogurt
2 tbsps. low fat mayonnaise
Place cottage cheese and yogurt
in blender container. Process at STIR for 30 seconds, then at PUREE for
2½ minutes. Add mayonnaise and process at STIR for 30 seconds.
Yield: 1¼ cups
VEGETABLE DIP
1 cup low fat cottage cheese
1 cup light mayonnaise
1 tsp. dill weed
1 tsp. Beau Monde seasoning
1 tbsp. parsley
¼ cup onion, to taste or
onion powder
Blend all ingredients until smooth.
2 tbsps. = 1 fat exchange &
31 calories.
COOKED SALAD DRESSING
1 tbsp. cornstarch
2 tbsps. sugar
1 tsp. dry mustard
½ tsp. salt
1/8 tsp. paprika
½ cup water
1 tbsp. vinegar
¼ cup margarine
2/3 cup skim milk or buttermilk
Combine first 5 ingredients. Add
water. Cook over low heat, stirring until thickened. Stir in vinegar. Blend
in margarine and gradually add milk. Stir until creamy. Store in refrigerator.
Makes ½ cups, 25 calories
per tbsp.
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Thank you to all of the listeners that entered the Best of Beef recipe contest at the Collins Plaza Hotel, and a special thanks to the people who joined as for the luncheon. The following three recipes were the finalists. Each recipe was prepared by the hotel for the luncheon. The judges voted unanimously for first, second, and third. Congratulations to Marie Brooks of Ottumwa and Sandra Shultice of Cedar Rapids!
Marie Brooks
Grand Prize Winner
ROLLED EYE OF ROUND WITH SPINACH-MUSHROOM
STUFFING
3 lbs. beef eye of round roast
2 cups loosely packed fresh spinach
leaves
8 ozs. fresh mushrooms
1 egg. slightly beaten
2 tbsps. butter or margarine
2 tbsps. grated parmesan cheese
½ tsp. garlic salt
Creamy yogurt sauce (see recipe
below)
Butterfly roast by slitting lengthwise about halfway through, spread the meat open. At the "v" formed by the cut, make two more lengthwise slits perpendicular to the right and left of the "v", spread meat open. Cut about 1/3 of meat (1 lb.) off one end of roast, cut into 1 inch cubes. Put in freezer container and freeze for later use, or you can use all meat if desired. Cover the roast with clear plastic wrap, pound with meat mallet to 1/ 2 to 3 4 inch thickness. In food processor or by hand. finely chop spinach and mushrooms. Steam conventionally 4 minutes or micro cook on high, covered. 4 minutes, Drain well; pressing out liquid. Stir in egg, butter or margarine, parmesan cheese, and garlic salt. Spread stuffing over roast. Starting from short side of roast, roll up jelly roll fashion and tie with string to secure. Cover and chill up to 24 hours. Roast in a 325° oven for 1¼ hours or till meat thermometer registers 140°. Cover with foil and let stand 10 minutes. Slice meat thinly. Garnish with sliced mushrooms and spinach leaves, if desired. Serve meat with Creamy Yogurt Sauce. Makes 4 servings.
CREAMY YOGURT SAUCE
½ cup plain yogurt
4 tsps. all purpose flour
½ tsp. instant beef bouillon
granules
1/8 tsp. white pepper or freshly
ground black pepper
½ cup light cream
paprika
Combine yogurt, flour, bouillon, and pepper; stir well. Cover and chill till serving time. Before serving, stir cream into the yogurt mixture. Micro cook on high for 1½-2 minutes till mixture is thickened and bubbly, stirring once, or cook and stir on top of range till bubbly. Sprinkle sauce with a little paprika before serving. Makes 1 cup sauce.
Sandra Shultice
2nd Place
MALAYAN SWEET-SOUR BEEF CURRY
2 lbs. beef stew meat, cubed
2 onions, chopped
3 potatoes, diced and parboiled
2 cups water
2 tsps. of a robust curry powder
1 tsp. turmeric
1 tsp. salt
½ tsp. pepper
¾ cup apricot jam
¼ cup vinegar
2 bananas, sliced
¼ cup coconut, shredded
Brown beef and onions. Add water and simmer one hour or longer, until beef is tender. Add curry powder turmeric, salt, and pepper. Cook about 20 minutes longer. Add the jam and vinegar (This makes it sweet sour.) Add potatoes and heat through: they should not be mushy. Add bananas just before serving. Serve over rice. Sprinkle coconut on top. Offer chutney as a side dish.
ASPARAGUS QUICHE
1 9 inch pie crust shell baked for
15 minutes
14 asparagus spears (cooked and
drained)
3 eggs
½ tsp. salt
1 cup half and half
¼ lb. bacon, fried and crumbled
1 cup shredded Swiss cheese
Chop 6 of the asparagus spears. In a small bowl. combine eggs, salt, half and half and the chopped asparagus. Then sprinkle the bacon and cheese in the bottom of the partially baked pie crust shell. Pour egg mixture over bacon and cheese. Arrange remaining spears on top of mixture. Bake at 375° for 35 minutes. or until knife comes out clean or golden brown.
RED CURRANT JELLY
Place 4½ qts. currants, washed and stemmed in kettle. Cover with 1½ cups water, cover and simmer for 10 minutes, stirring occasionally. Continue cooking until done. Put 6½ cups of currant juice in kettle and heat. Measure 7 cups sugar and 1 box pectin. When juice begins to boil, add pectin, stirring with wooden spoon. After boiling for 2 minutes, add sugar. Bring to a rolling boil for 2-3 minutes. Remove from heat, skim the foam. Pour in sterilized jars. Seal with paraffin and store.
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Marie Brooks
3rd Place
BEEF WITH BROCCOLI AND MUSHROOMS
1/3 cup soy sauce
2 tbsps. vinegar
¾ tsp. granulated sugar
1 beef bouillon cube
1/3 cup water
2 tsps. cornstarch
3 tbsps. vegetable oil
2 large cloves garlic, peeled and
halved
¾ lb. beef flank steak or
top round steak cut in 1/8" diagonal slices
1 large sweet onion, peeled, halved
and cut in
¼" slices (1½ cups)
2 ½ cups peeled broccoli
stems, cut into 1/8" diagonal slices
2 ½ cups broccoli
florets
¼ lb. fresh mushrooms, cut
in 1/8" slices
Mix soy sauce, vinegar and sugar in small bowl. In another bowl, mix bouillon cube. water and cornstarch.
Assemble remaining ingredients. To cook: in a large heavy skillet or wok, heat 1½ tbsps. of the oil over high heat. Add garlic and cook a few seconds to season oil. Add meat and stir fry for 2 minutes, until slices are lightly browned, but still slightly pink in the center. Remove meat and any pan juices to a bowl, discard garlic and wipe out skillet. Add 1 tbsp. of the remaining oil and when hot, add onion and broccoli stems: stir fry for 2 minutes until crisp tender. Add remaining ½ tbsp. oil around edge of skillet and add broccoli florets and mushrooms. Stir fry 2 minutes. Pour in meat and juices from the bowl and then the soy vinegar mixture. Stir, cover, and cook 2 minutes. Stir cornstarch mixture (make sure bouillon cube is broken up) and pour into skillet. Cook. stirring constantly, 2 to 3 minutes, until thickened. Makes 4 servings.
SPINACH CHEESE SQUARES
4 tbsps. Margarine
3 eggs
1 cup flour
1 cup milk
1 tsp. salt
1 tsp. baking powder
16 oz. grated cheddar cheese
2 pkgs. (10 oz, each) frozen spinach,
thawed & drained
Preheat oven to 350°. Melt margarine in 9 x 13 pan. In medium bowl beat eggs, add flour, milk, salt, and baking powder. Mix well. Add cheese and spinach. Blend slightly. Pour into pan. Bake for 35 minutes. Cool for 10 minutes and cut in squares.
POPOVERS
(Makes 12)
1 cup flour
¼ tsp. salt
1 tbsp. butter or margarine. softened
2 eggs
7/8 cup milk (1 cup minus 2 tbsps.)
Preheat oven at 450°. Beat eggs. Add salt and margarine. Add flour and milk alternately. Grease a popover pan, or muffin tins and fill 2/3 full with batter. Bake for 15 minutes at 450°, then at 350° for 20 minutes. Serve as is, or could be chilled. (Can be frozen).
HONEY BUNS
3 cups quick rolled oats
2 cups flaked coconut
1 cup flour
1½ cups brown sugar
1 cup butter or margarine
½ cup honey
½ cup chopped nuts
Mix dry ingredients. Heat brown sugar, butter. and honey until boiling. Pour over dry ingredients, and mix well. Put 1 tbsp. of butter in each greased muffin tin. Bake at 350° for 12-15 minutes. Wait until cool before turning out.
MUSTARD SAUCE
2 tbsps. dry mustard
1 tsp. flour
1 cup light cream (or evaporated
milk)
1 egg yolk
1 tsp. sugar
½ cup vinegar, heated, &
salt to taste.
Blend mustard, flour, and ¼ cup cream. Put ¾ cup cream in heavy bottomed pan. Heat. Stir in mustard mixture. Beat egg yolk in small bowl. Beat in 2 tbsps. of hot mustard mixture. Stir yolk sauce mixture into sauce. Add sugar and cook, stirring constantly until thickened. Stir in heated vinegar and salt.
MUSTARD SAUCE
1 cup white vinegar
1 cup dry mustard
Mix and let stand overnight. Then add 1 beaten egg, 1 cup sugar, and a pinch of salt. Cook until thick enough to coat spoon.
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"GOOD FOR YOU" from St. Luke's Hospital . . .
It's that time of year, when we perfect our favorite Barbecue recipe. The following marinade works especially well with the leanest beef cuts and therefore can be appropriate for heart healthy diets. If you are supposed to restrict sodium blot the meat before cooking.
LONDON BROIL
2-3 lb. round or flank steak
2 tsps. unseasoned meat tenderizer
1 tbsp. sugar
1½ tbsps. lemon juice
1½ tbsps. soy sauce
1 tbsp. honey
1 tsp. Accent
Mix above ingredients until well blended. Trim the fat off of 2-3 pounds thin sliced round or flank steak. Pierce the meat with a fork or pound with a meat tenderizer. Pour the marinade over the meat and let stand, turning occasionally at least 1 hour. Grill about three minutes each side or until done.
FROZEN KEY LIME PIE
Filling:
¾ cup nonfat dry milk powder
¾ cup water
¾ cup corn syrup
½ cup egg substitutes
¾ cup fresh lime juice
Crust:
1¼ cups graham cracker crumbs
2 tbsps. sugar
1 egg white
1 tbsp. margarine
Combine graham cracker crumbs and sugar. Add egg white and melted margarine. Mix well. Press into 8" pie pan sprayed with non stick spray. Bake at 375° for 5 minutes.
Combine nonfat dry milk powder,
water and corn syrup in sauce pan, warm until consistency is smooth. Cool
to room temperature. Add egg substitutes, mixing well. Add lime juice.
Put filling in cooled crust. Freeze until firm. Garnish with slices of
lime, graham cracker crumbs or meringue.
8 servings, 1 serving = 227
calories 4 grams of fat (not appropriate for diabetics)
Soufflés are easy to prepare. Just remember to serve straight from the oven.
PEACH SOUFFLÉ
6 egg whites
¼ tsp. cream of tartar
1 pinch salt
2 tbsps. cornstarch
2 cups pitted and sliced fresh
peaches
2 tsps. almond extract
4 packets Equal
Beat egg whites with cream of tartar
and salt until stiff, but not dry, peaks form. Whip in cornstarch. Puree
peaches in food processor or blender. Combine peach puree and almond extract.
Gently fold egg whites into puree. Pour into 2 quart soufflé dish
sprayed with non stick vegetable spray. Bake in preheated 425° oven
10 minutes. Reduce heat to 375° for 20 minutes. Remove from oven, sprinkle
Equal over top.
Makes 8 servings, approximately
1 cup per serving.
Calories per serving, plain: 38
Diabetic exchange: ½ fruit
APRICOT FREEZE
1/3 cup orange juice
11 fresh apricots, pitted and halved
(about 3 ½ cups)
10 packets Equal
1 cup plain, low fat yogurt
2 egg whites
Pinch of salt
Combine orange juice, apricots, and Equal in food processor or blender; blend until smooth. Gently fold in yogurt. Spoon into shallow pan and freeze uncovered 1½ to 2 hours until firm. Break up into food processor or blender. Add egg whites and salt. Blend on high until fluffy. Spoon into container, cover and freeze 3 to 4 hours until firm. Scoop into dessert dishes and serve. Best when served within 7 days.
Makes 4 cups or 8 servings, ½ cup per serving.
Calories per serving: 64 Diabetic exchange: ½ nonfat milk, ½ fruit.
Since we are surrounded by delicious fresh produce, it's sometimes nice to have a new recipe to "show off'' the best of the season.
RED PUNCH
2 pkgs. pre sweetened cherry Kool-aid
2 pkgs. pre sweetened strawberry
Kool-aid
6 qts. water
12 ozs. frozen orange juice
12 ozs. frozen lemonade
Mix ingredients and chill in refrigerator. Before serving add 2 liters of chilled 7-Up.
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Once more we share this recipe with you ... our caller said she has given this to us every year since 1981. Open Line will try and keep it handy.
EASY RHUBARB DESSERT
In an ungreased 9 x 13 pan layer the following:
4 cups cut-up rhubarb
1 cup sugar
1 package while or yellow cake
mix, dry
3 oz. package strawberry gelatin
1 cup hot water
1/3 cup melted butter
Bake 350° for 45 minutes.
RHUBARB MUFFINS
1½ cups brown sugar, packed
2/3 cup margarine
½ tsp. salt
1 egg
Cream together and add:
1 tsp. soda
1 cup sour milk
½ tsp. vanilla
1½ cups cut-up rhubarb
2 ½ cups flour
Mix all ingredients together. Fill muffin cups half full.
Topping:
½ cup sugar
½ tsp. cinnamon cut in
1 tbsp. margarine
¾ cup chopped nuts
Pour on top of batter and bake at 350° for 20 to 25 minutes. Makes 24 muffins.
RHUBARB CRUNCH
2 cups diced rhubarb
½ cup crushed pineapple,
undrained
¾ cup sugar
2 tbsps. flour
Combine ingredients and pour into lightly greased glass bread pan.
Topping:
¼ cup brown sugar
¼ cup flour
¼ cup oats
¼ cup margarine, softened
Crumble ingredients and sprinkle on top. Bake in 300° oven for 40 minutes.
ROYAL RHUBARB CRISP
4 cups rhubarb, finely chopped
1¼ cups sugar
2 tbsps. Minute Tapioca
¼ tsp. salt
Combine ingredients and let stand for 15 minutes. Fold in 1 (11 oz.) can mandarin oranges, drained. Place in ungreased 8" or 9" square pan.
Topping:
1 cup quick oats or regular oatmeal
1¼ cup flour
1/3 cup brown sugar
¼ cup margarine. softened
Crumble ingredients together and sprinkle over rhubarb. Bake in 350° oven for 40-45 minutes.
FROZEN YOGURT PIE
1½ cups finely crushed vanilla
wafers (36 wafers) or 1½ cups finely crushed Hi-Ho crackers (45
crackers) and 1 tbsp. of sugar
6 tbsps. butter or margarine
Combine crushed crumbs and melted butter; turn crumb mixture into a 9 inch pie plate. Press onto bottom & sides to form a firm even crust. Chill 1 hour in the freezer. To soften frozen yogurt, let it stand at room temperature for 10-15 minutes. Spread 1 quart (½ of the half gallon) into crust. Decorate according to flavor
RHUBARB DESSERT
4 cups rhubarb, diced
1 cup sugar
1 box yellow cake mix (prepared
as directed)
½ pt. whipping cream
Grease a 9 x 13 cake pan and spread rhubarb in bottom, and sprinkle with the sugar. Pour in prepared cake mix and add the whipping cream. Bake in a 35 oven for 55 minutes. Cool for 20 minutes and turn upside down on cookie sheet.
FREEZING STRAWBERRIES
Place fresh strawberries, washed and stemmed, in freezing containers. Put 4 cups sugar and 2 cups mashed strawberries in large bowl. Boil 1 pkg. pectin and ¾ c. water for 1 min. Remove from heat, add to sugar and berry mixture. Stir well until sugar is dissolved. Divide evenly into containers. Put lid on and freeze.
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BANANA BUMPS
½ cup butter or margarine
¾ cup packed brown sugar
2 eggs
1½ tsp. vanilla
3 medium bananas, mashed (1 cup)
2 cups flour
1½ tsps. baking powder
½ tsp. ground cinnamon
1¼ tsp. baking soda
1 cup raisins and/or nuts
Pre heat oven to 375°. Grease cookie sheet. In large mixing bowl, beat butter until soft, cream with brown sugar, and beat until fluffy. Beat in eggs and vanilla. Beat in bananas. In separate bowl, combine dry ingredients, gradually add to bananas very slowly. Stir in raisins. Drop by rounded teaspoonfuls, 2" apart. Bake 10-12 minutes, until edges are firm and bottoms are golden.
Tip: To convert all purpose flour
to cake flour:
1 cup flour ... and remove 2 tbsps.
flour Then, add 1 tbsp. cornstarch.
DIFFERENT REECE'S CUP BARS
(used in schools)
1 (12 oz.) bag milk chocolate pieces
1 (12 oz.) bag semi sweet chocolate
pieces
Divide each bag in half and melt. Pour in buttered 9 x 13 pan. Take 1 stick softened margarine and 2 cups peanut butter, 1 lb. powdered sugar, and 1 tsp. vanilla. Mix and press over hardened chocolate. Smooth out and then melt remaining chocolate pieces and spread over peanut butter layer. Let harden. Can be frozen!
HOMEMADE BABY FOOD
Meats: Using clean utensils, combine, 2 cup cooked, cubed meat, 2 tbsps. milk, formula or meat liquid. Blend on low speed until smooth. Serve or freeze.
Vegetables: Using clean utensils, combine, 2 cups freshly cooked vegetables, and 2 tbsps. of milk, formula, or vegetable liquid. Blend on low speed until smooth. Serve or freeze.
BASIC FISH BRINE
1 qt. water
½ cup canning salt
½ cup brown sugar
½ tsp. liquid garlic &
liquid onion (optional)
Place in stone, glass, or earthen ware. (No metal or wood.) Mix well. Put in fish. Leave in brine for 12 hours. Remove, wipe off, and ready to smoke.
Hello to summer! Since we last talked Gary and I have been to the fair, have helped in selecting a new recipe on the Collins Plaza Hotel menu with the Best of Beef grand prize winning recipe on page 4; and shared an afternoon with the folks at Econofoods. Anderson Erickson, and the Dairy Council, talking about dairy products for June Dairy Month.
We've been busy, as I'm sure you have. This issue has a lot of nice summer salad recipes to help on those evenings when cooking a big meal is just not on the schedule of things to do. We even included some "rhubarb" recipes to keep on hand for next years rhubarb season.
Correction: The Low Cal Hot Fudge Topping in the "Good For You" section of the May/June Bulletin should be ½ cup cocoa powder, NOT 1½ cups. We are sorry for this inconvenience and hope it did not cause you any problems.
