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Thank you for the kind words and support you've given me since I became your host on the Open Line it's a lot of fun getting together with you, and I'm looking forward to exchanging more information and recipes with you.
Keep those cards and calls coming ... and I'll talk with you soon.
"Food is my Life!"
Dwayne Schmidt
VERMONT RHUBARB CHUTNEY
In a large kettle combine:
5 med. apples (Granny Smith or Delicious)
peeled, cored, and coarsely chopped
4 lbs. rhubarb, cut in 1" pieces
4 med. onions, chopped
1 lb. dark raisins
1 lb. dark brown sugar
½ cup white sugar
2½ cups malt vinegar
½ tsp. cayenne pepper
½ tsp. cinnamon
½ tsp. ginger
½ tsp. mace
½ tsp. cloves
Cover and bring to a boil. Remove cover and lower heat. Simmer till thick and tender. Ladle into 7 or 8 pint jars, leaving ¼ inch head space, and cap immediately. Immerse jars and process in a 10 minute hot water bath.
MOCK CHAMPAGNE
½ cup sugar
½ cup water
½ cup grapefruit juice
¼ cup orange juice
16 ozs. chilled diet ginger ale
Combine sugar and water in pan. Boil slowly for 10 minutes. Stir only until sugar is dissolved. Cool. Mix syrup with juices. Chill thoroughly. Add ginger ale just before serving. Serves 6-8.
TURTLE CAKE RECIPE
1 German Chocolate Cake mix
¾ cup butter, melted
1 (14 oz.) bag caramels
½ cup evaporated milk
2 cups nuts
1 cup chocolate chips
Prepare cake mix per package directions, place half the mixture in a greased 9 x 13" pan. Bake at 350° for 15 minutes. In a sauce pan, heat evaporated milk, caramels, and butter till caramels melt. Stirring constantly over low heat. Pour this mixture over baked cake. Sprinkle with 1 cup nuts and all of the chocolate chips. Pour remaining batter over this. Sprinkle the rest of the nuts over the top. Bake at 350° for 20 minutes. No frosting is necessary.
DOUBLE CHOCOLATE MUFFINS
2 cups all purpose flour
1 cup unsweetened cocoa powder
1 cup sugar
1 tbsp. baking powder
1 large egg
1 cup milk
½ cup margarine, melted
1½ cups miniature chocolate
chips
Preheat oven to 400°. In a large bowl, combine flour, cocoa, baking powder, and sugar. In another bowl, whisk egg, milk, and margarine. Pour liquid into dry ingredients. Add chips and stir till mixed. Spoon batter into 12 greased muffin cups. Bake 20 minutes or until golden brown.
LIGHT BLUE PUNCH
6 pkgs. Berry Berry Blue Kool-Aid
3 large cans frozen orange juice
3 cans (46 ozs.) pineapple juice
3 cans (46 ozs.) grapefruit juice
2 cups sugar
6 qts. water
3 large bottles ginger ale, very
cold
Mix all ingredients together. Add ice ring and serve.
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DEVIL'S POTATO SALAD
8 hard cooked eggs
3 tbsps. white vinegar
3 tbsps. prepared mustard
1 cup mayonnaise or salad dressing
½ cup sour cream
½ tsp. celery salt
1 tsp. salt
6 med. potatoes, (4½ cups)
cooked and peeled
2 tbsps. chopped onion (or more
to taste)
Cut eggs in half and remove yolks. Mash yolks, blend with vinegar and mustard. Add mayonnaise, sour cream, and salts. Mix well. Chop egg whites. Combine with potatoes and onion. Fold in egg mixture. Refrigerate overnight.
ORIENTAL SPINACH SALAD
1 lb. spring spinach (curly not
flat)
1 can water chestnuts, drained
and sliced
2-3 hard boiled eggs, sliced
6 pieces bacon, cooked & crumbled
1 red onion, cut in rings
1 (16 oz.) can bean sprouts, well
drained
Dressing:
¾ cup sugar, or less
1 cup oil
½ cup ketchup
¼ cup vinegar, or wine vinegar
2 tbsps. Worcestershire
Mix and dress salad before serving.
SUPER SALAD
1 lb. plus 10 ozs. pasta, cooked
and drained (1 lb. wheels and 10 oz. shells)
1 large green pepper, chopped
4 carrots, shredded
1 red onion, chopped
1 bunch radishes, chopped
Mix well.
Dressing:
1 can sweetened condensed milk
1 cup sugar
1 cup white vinegar
2 cups Miracle Whip
1 tsp. salt
¼ tsp. pepper
Mix ingredients and add to salad. Mix together well. Chill at least 4 hours before serving.
GOLDEN FRUIT SALAD
1 can peach pie filling
1 can apricot pie filling
1 (20 oz.) can pineapple chunks
or tidbits
1 cup marshmallows, cut up
Maraschino cherries, cut up, drained
2 med. bananas, optional
Combine fillings, add pineapple WITH juice, and stir well. Add marshmallows and chili for several hours. Add bananas and cherries just before serving. Serves 8-10.
STRAWBERRY FRUIT DIP
3 ozs Weight Watchers cream cheese
2 tbsps. sugar or sugar free sweetener
8 ozs. plain nonfat yogurt
¾ cup crushed strawberries
(about 1¼ cups fresh)
Beat cream cheese until smooth. Blend in sugar. Best in yogurt and strawberries. Transfer to serving dish, cover and refrigerate. Serve with a platter of fresh fruit Yield: 30, 1 tablespoon Servings.
1 serving contains: 12 Calories/0 grams Fat/0 mg Cholesterol/Low Sodium
ALMOND PASTE
2 ozs. ground almonds
3 ozs. icing sugar
3 ozs. sugar (blended fine)
a few drops of almond extract
1 beaten egg
Mix all ingredients very well.
HOMEMADE ALMOND PASTE
Grind 1½ cups whole blanched almonds in blend let small portion at a time. Mix in 1½ cups powdered sugar, 1 egg white, 1 tsp. almond extract, and ¼ tsp. salt with spoon. Mix until it is a stiff pasta. Store in air tight container. Can be frozen. Makes 1 1/3 cups paste.
ANOTHER ALMOND PASTE
1 lb. almonds, blanched
½ cup sugar
1 egg
Grind almonds and sugar. Add egg and work till smooth. Use per recipe.
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BEEF LOW MEIN (MEE SAU)
5 lbs. fresh oriental noodles
½ lb. beef
2 cups celery, cut ¼"
2 cups sliced carrots
2 cups cabbage, cut in long thread
1 onion, cut into 8 sections
1 cup soy sauce
½ tsp. ground pepper
1 cup sugar
2 small garlic segments
Cut meat into long pieces (1 x 2"), mix with soy sauce, garlic, sugar, and pepper. Let stand about 10 minutes. Cook noodles in hot water for 5 minutes. Heat skillet until hot, add 2 tbsps. of vegetable or cooking oil, then onion and meat. Stir meat until cooked. Pour out and let stand. Stir fry carrots and cabbage, then add meat and noodles. Stir uniformly. Add soy sauce. Do not overcook. Serve with soy sauce. (6 servings)
SUPER COLOSSAL CINNAMON PECAN RING
2 (1 lb.) loaves frozen bread dough,
thawed
3 tbsps. melted margarine
¼ cup sugar
¼ cup packed brown sugar
2 tsps. cinnamon
1/3 cup chopped pecans
1 cup powdered sugar
½ tsp. vanilla
1 tbsp. milk
Preheat oven at 350°. Grease a 12" pan. On lightly floured surface cut each loaf into 4 places. Form each piece into a rope about 18" long. Brush each rope with melted margarine. Roll each rope onto surface mixed, with sugar, brown sugar, and cinnamon. Shape ropes in coil on center of pizza pan. Connect each rope end securely. Sprinkle any leftover sugar mixture over top of coffee cake. Cover and let rise to double, 30-40 minutes. Cover with plastic wrap, let rise overnight in refrigerator. Remove from refrigerator and let stand about 20 minutes. Bake at 350° for 30-35 minutes. Cool for 15 minutes. Glaze with mixture of powdered sugar, vanilla, and milk.
ENCHILADA CASSEROLE
1½ lbs. ground meat
1 minced onion, to taste
½ tsp. salt
¼ tsp. pepper
1 can (reg. size) Mexican Sloppy
Joe mix
1 cup water
6 corn flour tortillas
2½ cups shredded cheddar
cheese
Brown meat with onion, salt, and pepper. Drain. Add water and Sloppy Joe mix. Simmer 5 minutes. Put on tortillas and roll up. Place in a 7 x 11" casserole. Pour remaining sauce on top. Add cheese. Bake at 350° for 20-25 minutes, until cheese melts.
LOW CHOLESTEROL, LOW SATURATED FAT CHOCOLATE CAKE
3 cups flour
2 cups sugar
6 tbsps. cocoa
1 tsp. salt
2 tsps. baking soda
2 tsps. vanilla
2 tbsps. vinegar
2/3 cup oil
2 cups cold water
Grease and flour a 9 x 13" pan. Mix dry ingredients together, then add the remaining ingredients. Mix until the lumps are gone (mixture will be thin). Bake at 350° for 45 minutes. Cool thoroughly. Dust with powdered sugar, if desired.
For Cupcakes: Fill lined muffin cups ¾ full. Bake for approximately 20 minutes. Yield: 24 cupcakes.
PEACH PUFF PUDDING
1½ cups whole milk
2 cups bread crumbs
2 tbsps. butter or margarine, melted
2 eggs, beaten
¼ cup honey
½ cup sugar
Pinch of salt
¼ tsp. vanilla
1 tsp. grated lemon peel
2 cups fresh, diced peaches
Preheat oven to 350°. Scald milk and pour over bread crumbs. Let stand 10 minutes. Add remaining ingredients, except peaches. Mix well. Add peaches. Pour mixture into buttered 8 x 8 x 2" glass baking dish. Bake 45 minutes or until brown. Serve with milk, ice cream, or whipped topping.
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BLUE RIVER MARSHMALLOW RHUBARB CAKE
Cover bottom of an ungreased 9 x 13" cake pan with miniature marshmallows and 1 yellow cake mix, prepared per directions. Pour cake batter over marshmallows.
Layer #2:
4 cups finely cut up rhubarb
1 (6 oz.) pkg. strawberry Jello,
dry
½ cup sugar
Mix together and pour on top of first layer.
Pour a small carton of heavy whipping cream over top. Bake at 350° for 40-45 minutes.
RHUBARB BEEF SIRLOIN
Marinade:
2/3 cup freshly squeezed lime juice
3 tbsps. honey
2 tbsps soy sauce
2 cloves garlic, crushed
dash ground black pepper
1 lb. boneless beef sirloin steak,
¾" thick, with fat trimmed
3 tbsps. butter
½ cup chopped red onion
¾ cup frozen, cut, red rhubarb
(fresh, when available)
2-3 tbsps, sugar, according to
taste
1 tbsp. thinly sliced green onion.
Garnish: Red apple feathers and
green onions
Divide beef into 4 steaks. Combine marinade ingredients. Place steaks and marinade in plastic bag in refrigerator overnight, turning to coat. Drain. In skillet, heat butter over medium high heat. Add steaks and cook 4-5 minutes on each side. Remove and arrange beef onto warm plate. Add onions to pan drippings, add rhubarb, and cook 3 minutes. Add sugar, cooking until sugar is dissolved and clear. Salt and pepper to taste. Spoon sauce on top of steaks and sprinkle with sliced green onion. Makes 4 servings.
RHUBARB PRESERVES
5 cups diced rhubarb
3 cups sugar
1 pkg. frozen strawberries or raspberries
1 small can crushed pineapple and
juice
1 (6 oz.) pkg. strawberry or raspberry
gelatin
Mix rhubarb and sugar. Let stand all night. Next day, boil for 15 minutes. Add frozen berries in last 5 minutes. Pour in pineapple and juice. Cook several minutes. Add gelatin and mix well. Pour in sterilized jars, seal, and store in refrigerator.
RHUBARB BUNDT COFFEE CAKE
½ cup shortening
1 cup white sugar
½ cup brown sugar
1 egg, slightly beaten
2½ cups flour
1 tsp. soda
1 tsp. salt
1 cup buttermilk
2 cups finely chopped rhubarb
½ cup chopped nuts
1 tsp. vanilla
Topping:
½ cup sugar
1 tsp. cinnamon
In large bowl, cream shortening and both sugars. Add egg. Add dry ingredients and buttermilk. Stir in rhubarb, vanilla, and nuts. In another bowl, mix together topping ingredients. Using a 12 cup bundt pan, put ½ of the topping in pan. Pour in the batter. Sprinkle with remaining topping. Bake at 350° for 45-50 minutes. Let cool in pan for 15 minutes. Remove to rack.
MICROWAVE RHUBARB FILLING/COBBLER
Filling:
¾ cup sugar
2 tbsps. cornstarch
1/8 tsp. cinnamon
1 cup water
4 cups fresh rhubarb, cut in ½"
pieces
1 tbsp. butter
Combine first 3 ingredients in a 2 qt. casserole. Stir in water. Add rhubarb and butter. Cook covered, on high for 7 minutes. Stirring twice.
Cobbler:
1 cup flour
2 tbsps. sugar
1 tsp. baking powder
¼ tsp. salt
4 tbsps. butter or margarine
¼ cup milk
1 slightly beaten egg
Combine first 4 ingredients. Cut in butter till crumbly. Combine milk and egg. Add to dry ingredients, stirring till moistened. Mound cobbler around edges of casserole on top of filling. Combine some sugar and cinnamon and sprinkle over dumplings. Cook covered on high for 4 minutes or until done. Serve warm with cream or ice cream.
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"GOOD FOR YOU" from St. Luke's Hospital.
HONEY LIME MARINATED FLANK STEAK
1½ lbs. beef flank steak
1/3 cup lime juice
3 tbsps. honey
1 tbsp. catsup
1 clove garlic, minced
1 tsp. Worcestershire sauce
½ tsp. grated lime rind
Vegetable cooking spray
Lime wedges (optional)
Trim excess fat from steak, and place in a large shallow dish. Combine lime juice and next 5 ingredients, stirring well. Pour over steak. Cover and refrigerate 24 hours, turning steak occasionally.
Remove steak from marinade, reserving marinade. Coat grill with cooking spray. Grill steak 5 to 6 inches over hot coals 6 to 7 minutes on each side or until desired degree of doneness, basting frequently with reserved marinade. Cut diagonally across grain into thin slices to serve. Garnish with lime wedges, if desired. Yield: 6 servings (247 calories per serving). Protein 21.8/Fat 12.8/Carbohydrate 11.0/Cholesterol 60/Iron 2.2/Sodium 109/Calcium 9
TROPICAL CHICKEN KABOBS
1/3 cup lime juice
1 tbsp. vegetable oil
1 tbsp. honey
6 (4 oz.) skinned, boned chicken
breast halves, cut into 1½ inch pieces
12 pearl onions, peeled
1 large green pepper, seeded and
cut into 2 inch pieces
1 papaya, peeled, seeded, and cut
into 2 inch pieces
1½ cups fresh pineapple
chunks
Vegetable cooking spray
Combine lime juice, vegetable oil, and honey in a shallow dish. Add chicken; toss gently. Cover and marinate in refrigerator 8 hours, stirring occasionally. Remove chicken from marinade, reserving marinade. Alternate chicken, onion, pepper, papaya, and pineapple on 6 (12 inch) skewers. Coat grill rack with cooking spray; place on grill over medium hot coals. Place kabobs on rack, and cook 15 to 20 minutes or until done, turning and basting frequently with reserved marinade. Yield: 6 servings (222 calories per serving). Protein 26.6/Fat 5.7/Carbohydrate 16.4/Cholesterol 70/Iron 1.5/Sodium 66/Calcium 36
SHRIMP AND SWEET PEPPER KABOBS
1 (15¼ oz.) can unsweetened
pineapple spears, undrained
¼ cup water
2 tbsps. white wine vinegar
1 tbsp. vegetable oil
2 tbsps. low sodium soy sauce
½ tsp. curry powder
1 lb. large fresh shrimp peeled
and deveined
1 large green pepper seeded and
out into 12 (1 inch) squares
1 large sweet red pepper, seeded
and cut into 12 (1 inch) squares
Vegetable cooking spray
Drain pineapple, reserving ¼ cup juice. Cut pineapple spears in half crosswise; set aside. Combine reserved pineapple juice, water, and next 4 ingredients in a large bowl; stir well. Add shrimp, tossing gently to coat well. Cover and marinate in refrigerator 2 hours.
Remove shrimp from marinade, reserving marinade. Thread shrimp, pineapple spears, and peppers onto 6 (12 inch) skewers. Coat grill rack with cooking spray; piece on grill over medium hot coals. Place kabobs on rack, and cook 6 to 8 minutes or until done, turning and basting frequently with reserved marinade. Yield: 6 servings (125 calories per serving) Protein 13.2/Fat 3. 8/Carbohydrate 9. 8/Cholesterol 931 Iron 2.1/Sodium 293/Calcium 40
CAPPUCCINO MOUSSE
1 envelope unflavored gelatin
½ cup hot water
2/3 cup instant nonfat dry milk
powder
2 tsps. instant coffee powder
2 tsps. unsweetened cocoa
2 tsps. granulated sugar
¼ tsp. ground cinnamon
6 ice cubes
In blender container sprinkle gelatin
over water and let stand to soften. Process until dissolved. Add remaining
ingredients except ice cubes and process until smooth. With motor running
add ice cubes, one at a time, processing until all ice is dissolved. (Mixture
should begin to thicken and gel.) Spoon ¼ of mousse into each of
4 dessert dishes. Serve immediately or cover and chill for 1-2 hours. Yield:
4 Servings. 1 serving contains: 20 calories/O grams Fat/0 mg
Cholesterol/Low Sodium
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GRAND PRIZE WINNER
TOD DURCH SCHOKOLADE (DEATH
BY CHOCOLATE)
Judy Condon, Iowa City, IA
1 recipe of chocolate brownies,
baked in 9 x 13" pan
¼ cup Kaluha, optional
2 pkgs. chocolate mousse, prepared
1 lg. container whipped topping
8 Heath Bars, crushed
1 cup pecans, chopped
Prepare brownies. Cool and poke holes. Pour Kaluha over brownies. Crumble and place half in a large serving bowl. Prepare the chocolate mousse according to directions and divide into two portions. Spread half of the mousse over the crumbled brownies. Spread half the container of whipped topping over the mousse. Crush the Heath Bars and the nuts and sprinkle half over the whipped topping. Repeat layers. Refrigerate and allow to set for several hours or overnight for flavors to mingle. This is absolutely delicious and will serve 12-15 people easily. (Maybe more because it's very rich.)
GOLDEN BANANA SPLIT DESSERT
Mrs. Linda Phillips, East Dubuque,
IL
For the crust you will need to mix: 7 tbsps. softened butter, 2 tbsps. sugar, and 2 cups crushed graham crackers. Press in a 9 x 13" pan. Bake at 350° for 10 minutes. Chill.
Filling:
2 cups powdered sugar
2 eggs, beaten
1 tsp. vanilla
½ cup butter
Beat until creamy. Pour over 6 sliced bananas on crust. Add 2 (20 oz.) cans crushed pineapple, well drained, and one large carton whipped cream. Sprinkle with halved and drained maraschino cherries and nuts. Chill.
GOLDEN MOCHA BARS
Faye Ahrens, Davenport, IA
2 eggs, well beaten
Gradually beat in:
1 cup sugar
1½ cups flour
2 tsps. baking powder
1 tsp. vanilla
Take ½ cup boiling milk and put in 1 rounded teaspoon butter. Add this to the above mixture when the butter has melted. Put in a 9 x 13" pan. Bake at 325° for about 15 minutes. When cool, cut in squares and frost all four sides and roll in ground peanuts. Add coffee to your powdered sugar frosting.
HALF CENTURY OX YOKE DELIGHT
Patricia DeFreeow, Flossmoor IL
½ cup butter
2½ cups sugar
2 eggs
3 tsps. vanilla
1 tbsp. milk
2½ cups flour
2 tsps. baking powder
1 (8 oz.) pkg. cream cheese
2 tbsps. cornstarch
1 cup orange Juice
¾ cup water
¼ cup lemon juice
fresh fruit
Crust:
Cream the butter with one cup sugar. Add the eggs, one tsp. vanilla and the milk, flour and baking powder. Mix till all ingredients are combined. Pat mixture onto a 14 inch pizza pan. Flute edges. Bake at 350° for 10-14 minutes till crust is pale golden.
Mix the cream cheese, ½ cup sugar, and 2 tsps. vanilla. Speed over crust. Arrange two or three kinds of fresh fruit (sliced bananas, halved strawberries, sliced kiwi, peaches. or blueberries, as seasonally available) over the cream cheese.
Glaze:
Prepare by first mixing the cornstarch
and one cup sugar. Then heat and stir while slowly adding the Orange juice,
water, and lemon juice bit thickened and bubbly. Cover fruit with glaze.
Cool.
ANNIE'S PUFF DESSERT
Sue Keepper, Cascade, IA
1 stick margarine
1 cup water
1 cup flour
4 eggs
1 (6 oz.) pkg. instant vanilla
pudding
3 cups milk
1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton whipped topping
Whole strawberries
Chocolate shavings, optional
Boil margarine in 1 cup water. Add flour and beat hard until it forms a ball. Add eggs, one at a time. Spread in a 9 x 13" pan sprayed with Pam. Bake at 400° for 30 minutes, watch for bubbles. Blend pudding with milk and add softened cream cheese. Let set 15 minutes. Spread over cooled crust and top with whipped topping. Refrigerate. Before serving, top each slice with a whole strawberry and mint sprig. Shaved chocolate may be substituted for strawberries when out of season.
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GOLDEN BREAD PUDDING
Bernice Wendt, Strawberry Point,
IA
4 cups bread cubes
1/3 cup butter
3 cups milk, scalded
3 eggs, slightly beaten
¾ cup brown sugar
1 tsp. vanilla
¼ tsp. maple flavoring
½ cup chopped pecans
dash of nutmeg
3 quart baking dish
Melt butter in baking dish. Put bread cubes in melted butter and toss around until toasted and lightly browned. Beat eggs until foamy, add brown sugar and flavorings. Beat slowly until sugar is dissolved. Slowly add scalded milk and pour over bread cubes. Sprinkle with nuts and dash of nutmeg. Let set 10-15 minutes. Bake at 325° (moderate oven) until knife comes out clean. Serve warm or cold with whipped topping.
GOLDEN LEMON CHEESE CAKE
Nancy Miller, Cedar Rapids, IA
Crust:
2 cups graham cracker crumbs
¾ stick margarine, melted
2 tbsps. sugar
Pour margarine and sugar into graham cracker crumbs and mix to combine.
Filling:
1 pkg. lemon gelatin
1 cup boiling water
1 (8 oz.) pkg. cream cheese
1 cup sugar
Dissolve gelatin in boiling water. Add sugar and cream cheese. Chill until syrupy. Have milk, bowl and beaters cold before whipping 1 (13 oz.) can condensed milk. Combine gelatin mixture with whipped milk. Place two thirds of crumbs in pan and press firmly. Pour in whipped mixture. Put rest of crumbs on top and chill. Optional: add 1 can well drained pineapple.
FREEZING MUSHROOMS
Wash, drain, and cut in pieces. Put in freezer container. Cover with water. Freeze
Prepare to fry by coating with butter and bread crumbs. Lay out on cookie sheet. Freeze. Then put in freezer bags. Freeze. To cook, put directly into skillet to fry.
Wash, cut off ends and stems, drain, and freeze on cookie sheet. Put in freezer containers. To cook, thaw partially and fry.
SAUERKRAUT CAKE
Carinne Herrick, Fairfax, IA
2¼ cups flour
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
1½ cups sugar
2/3 cup sauerkraut, washed, chopped
and drained
½ cup cocoa
2/3 cup butter
3 eggs
1 tsp. vanilla
1 cup water
Grease and flour two 8 inch round pans. Cream butter and sugar, beat in eggs, and add vanilla. Mix dry ingredients and add alternately with water. Stir in sauerkraut. Pour into pans. Bake 350° for 30 minutes. Good with chocolate or caramel frosting.
GOLDEN YOGURT CHEESECAKE PIE
Margie O'Connell, Cedar Rapids,
IA
3 cups sugar
½ cup flour
¼ cup butter, melted
¼ cup lemon juice
1 tsp. vanilla
1 tsp. grated lemon rind
1 (8 oz. ) pkg. cream cheese, at
room temperature
3 cups yogurt
6 eggs, slightly beaten
3 ( 9 inch) pie shells
Pie filling
Mix sugar, flour, eggs, and melted butter. Add lemon juice, vanilla, and lemon rind. Mix cream cheese, and add yogurt fast. Pour into pie shells. Bake at 350° for 35-40 minutes or until done and slightly brown. Chill. *If desired, top baked pie with fruit pie filling before serving. Topping could be charged according to the season.
ASPARAGUS AND HAM ROLL-UPS
Cook 2-3 asparagus spears per serving, until tender crisp. Drain. Roll spears inside a slice of boiled ham. Place in 9 x 18" baking dish. Mix together 2 tbsps. milk with ½ cup mayonnaise, ¼ tsp. curry powder, 1 can cream of chicken soup, 1½ tsps. lemon juice. Sprinkle with shredded cheddar cheese, 3 tbsps. melted margarine and ½ cup toasted wheat germ or bread crumbs. Bake at 350° for 20-25 minutes.
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GOLDEN NIFTY FIFTY CAKE
Beulah Hansen, Marshalltown, IA
Cake:
4 eggs
¾ cup oil
1 (10 oz.) bottle 7-Up
1 box instant vanilla or pineapple
pudding
1 box orange cake mix
Mix all the ingredients and bake at 375° until done.
Icing:
1 stick butter
1 egg
1 cup coconut
1½ cups sugar
1 cup crushed pineapple
Blend till creamy.
GRAPE JUICE PIE
¾ cup sugar
¼ cup corn starch
1 1/3 cups grape juice
1 egg, slightly beaten
2 tbsps. margarine
2 tbsps. lemon juice
9" pie shell
Topping:
1 cup whipped cream
1 tbsp. sugar
1 cup whipped topping
Mix sugar, cornstarch, and grape juice. Cook over medium heat, stirring constantly till thick and bubbly. Cook and stir one minute more. Add small amount of hot mixture to egg. Add this back to hot mixture and return to heat. Add margarine and lemon juice. Bring to gentle boil. Let boil for 1 minutes. Pour into pastry shell.
BEER BATTER
1 cup Bisquick
½ tsp. salt
1 egg
½ cup beer
Combine ingredients, coat, and fry to golden brown.
TO KEEP WHITE SNEAKERS FROM YELLOWING ...
For White Sneakers: Wash using half Cascade and half detergent. Let air dry.
To Keep White: Spray with spray starch before wearing, after washing, and before drying spray again.
I would like to welcome Dwayne Schmidt
to our Open Line family Dwayne has been co-hosting this, show since last
May. Everyone seems to enjoy his friendly,
down home manner.
We have included all of the finalists, along with the Grand Prize Winner in the Ox Yoke Inn Golden Anniversary Recipe Contest. If you are a lazy cook and don't want to prepare the winning recipe, it is on the menu at the Ox Yoke for the remainder of the year. . . it is worth a try either way. Our thanks to everyone who entered and our congratulations to the finalists, and to Judy Condon.
NOTE. Judy originally turned the Death by Chocolate recipe in as Der Tod Von Schokolade. A German friend later told her that was incorrect.
Like in years past we have an abundance of leftover rhubarb recipes. I have included some of the more popular ones in this issue.
S.K.R.
THE WMT OPEN LINE
Six issues per year published bi-monthly
by the WMT
Stations. Inc., PO Box 2147, Cedar
Rapids, IA 52406
Subscription Rate. $5.00 per year
Sharon Reeves, Open Line Co-Host
and Editor
Dwayne Schmidt, Open Line Co-Host
PAGES