Page 1 Top of Page
We're really getting around in this
issue! Hello to all at Walker's Restaurant in Beaver Dam, WI, and thanks
for the reuben soup recipe that appears on page 4. If you're in the neighborhood,
stop by and try some. (Call ahead in the summer so they'll have a batch
ready.)
Then it's over to Pecos, TX for
Pecos Cantaloupe Pie on page 4. This recipe is actually from a museum in
Pecos, the heart of cantaloupe growing country, so it must be good!
Of course, we don't have to travel
far for great recipes. There's plenty of them right here in Eastern Iowa.
It's our pleasure to share them with you now in this issue of the Bulletin.
DOUBLE BUTTERSCOTCH ICE CREAM DESSERT
1 pkg. ( 3½ ozs.) butterscotch
flavor instant pudding & pie filling
1 ¾ cups cold milk
1 cup whipping cream, whipped
1 cup chopped nuts, divided
1 cup prepared butterscotch flavored
topping
1 qt. butter pecan ice cream sweetened
whipped cream, if desired
Prepare pudding according to package directions, using 1 ¾ cups milk. Chill 15 to 20 minutes. Whip until fluffy. Gently fold in whipped cream and ½ cup nuts. Refrigerate mixture 30 minutes. Drop by 1/3 cupfuls onto waxed paper covered cookie sheet. Make a depression in center of each; build up sides. Freeze several hours or overnight until firm. Remove from freezer about 15 minutes before serving. Place on individual plates. Heat butterscotch topping until warm; stir in remaining ½ cup nuts. Place a scoop of butter pecan ice cream in each "shell". Spoon warm topping over ice cream. Garnish with a dollop of whipped cream. Serve immediately. 8 servings.
PINK LADY RHUBARB CHIFFON PIE
2 cups rhubarb, diced
1 cup sugar
Cook about 10 minutes or till tender.
Add:
1 (3 oz.) pkg. strawberry gelatin
1 tbsp. lemon juice
Cool till room temperature. Fold in 2 cups whipped topping.
Crust:
1 cup flour
1 stick margarine
3 tbsps. powdered sugar
Mix and press into 8" pie pan. Bake at 350° for 15-20 minutes or microwave on high for 3½-5 minutes in glass dish. Pour into cooled crust and add more whipped topping.
PEANUT BUTTER ICE CREAM PIE
Prepare 9" graham cracker crust. Reserve 1-2 tbsps. crumbs for garnish. Fold ¾ cup crunchy peanut butter into 1 qt. softened vanilla ice cream. Fold in ½ cup whipping cream, whipped (or 1 cup Cool Whip). Quickly spoon mixture into chilled crust. Sprinkle reserved crumbs around edge of pie. Freeze till firm. Remove from freezer several minutes before serving.
IMPOSSIBLE LEMON PIE
1 cup milk
1 cup sugar
¾ cup lemon juice
1 tbsp. grated lemon peel
½ cup Bisquick
4 eggs
¼ cup butter or margarine,
diced
½ tsp. sugar
Place all ingredients except the last ½ tsp. sugar in a blender and blend for 2 or 3 minutes. Pour batter into a 10" greased pie pan. Bake at 350° for 40-45 minutes, till set. Sprinkle ½ tsp. sugar over top of pie. Can be browned under the broiler.
Page 2 Top of Page
Here are several of the recipes Sherry & Shannon shared with us from the Benton's Rainbow Valley Farm.
JELLIED CHEESE & STRAWBERRY SALAD
1 envelope unflavored gelatin
¼ cup cold water
2 cups (1 lb.) creamed cottage
cheese
¾ tsp. salt
1/8 tsp. paprika dash of cayenne
pepper
½ cup milk salad greens
1 qt. strawberries
fresh mint
Soften gelatin in cold water; dissolve over hot water. Mash cheese. Stir in seasonings, milk, and gelatin. Turn into 6 individual molds and chill until firm. Unmold on greens. Wash and hull berries and arrange around salad molds. Garnish with mint sprigs. Makes 6 servings.
SHERRY'S FRESH STRAWBERRY PIE
1 (9") baked pie shell
¾ cup sugar
¼ cup brown sugar
½ water
3 tbsps. cornstarch
4 tbsps. strawberry/banana gelatin
1 cup cold water
3½ cups fresh strawberries
In sauce pan, combine sugars and ½ cup water. Bring to a boil. Mix cornstarch into the cup of cold water to make smooth paste. Add to sugar syrup mixture in pan. Cook, stirring constantly, several minutes or until mixture is transparent. Remove from heat and add gelatin. Mix well. Let set about a minute. Spread berries evenly over bottom of pie shell. Pour cooked mixture over berries. Cool. Garnish with whipped cream.
(From Kerr Canning Book)
DIABETIC STRAWBERRY JAM
2 cups large, firm strawberries,
washed & hulled
6 tbsps. powdered artificial sweetener
Place a layer of strawberries in bottom of kettle. Sprinkle sweetener over berries. Continue to layer berries and sweetener Let stand overnight. Next day: Bring to a boil and cook 10 minutes. Pour into bowl and let stand overnight in refrigerator. Makes ½ pint. Keeps 3 weeks.
STRAWBERRY GRIDDLE CAKES
1½ cups sifted flour
4 tsps. baking powder
3 tbsps. sugar
2 eggs, beaten
pinch salt
¾ cup milk
1 tbsp. butter. melted
1 cup fresh strawberries, sliced
In large bowl, sift together flour, baking powder, sugar and salt. Combine eggs and milk. Stir into dry ingredients, only enough to moisten batter. Add melted butter and strawberries. Fry on hot griddle. Serve with syrup and butter.
STRAWBERRY RHUBARB MUFFINS
1 ¾ cups flour
½ cup sugar
2½ tsps. baking powder
¾ tsp. salt (optional)
1 egg, slightly beaten
extra sugar
¾ cup milk
1/3 cup vegetable oil
¾ cup fresh rhubarb, minced
½ cup sliced strawberries
6 sm. strawberries, cut in half
Combine flour, sugar and baking powder in large bowl. Combine egg, milk, and oil in small bowl. Mix together till flour mixture is well moistened. Fold in rhubarb and strawberries. Fill greased or paper lined muffin tins with batter till 2/3 full. Gently press half a strawberry into top of each, Sprinkle top generously with extra sugar. Bake in 375° oven for 20-25 minutes or till golden brown. Makes 12 muffins.
FRESH STRAWBERRY PIE
2 small pkgs. cream cheese, softened
½ cup sugar
½ cup whipped cream
1 baked pie shell
1 qt. strawberries
1 tbsp. lemon juice
1¼ cups sugar
3 tbsps. corn starch
Blend cream cheese and ½ cup sugar. Fold in whipped cream. Spread into pie shell. Stand ½ the strawberries into the cream cheese mixture, pressing them down gently. Mash the remaining berries, strain off the juice and add enough water to juice to make 1½ cups liquid. Add to liquid, lemon juice, 1¼ cups sugar and corn starch. Mix and cook till thickened and clear. Put in mashed berries, mix and cool. Pour into pie shell. Chill at least 3 hours
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We are told this is the original recipe from the Sur-gel package. There were several requests for this recipe.
NO EXPERIENCE NECESSARY STRAWBERRY JAM
2 cups mashed strawberries
4 cups sugar
1 box Sur-gel fruit pectin
¾ cup water
Mix strawberries and sugar, set aside for 10 minutes. Stir Sur-gel into water and boil, stirring constantly for 1 minute. Remove from heat. Mix strawberries and Sur-gel together till sugar completely dissolves. Pour into hot jars. Let sit at room temperature for 24 hours. Refrigerate.
EASY STRAWBERRY PIE
1 qt. strawberries, sliced
½ cup sugar
Cook to a boil and boil for 30 seconds. Mix 2 rounded tbsps. cornstarch with water and add to cooked berries, stirring constantly. Add 2 tbsps, butter and a dash of salt. Pour into baked pie crust and chill. Top with whipped topping or ice cream.
SOUR CREAM STRAWBERRY SHORT CAKE
1 cup sugar
2 eggs, beaten fluffy
1 cup sour cream
2 cups flour
1 tsp. cream of tartar
1 tsp. baking soda
Mix sugar and beaten eggs. Blend in sour cream. Sift together dry ingredients and add gradually to sour cream mixture. Pour batter into 8" square pan and bake at 350° for 20-25 minutes, or until top is crusty brown. Mound over with fresh strawberries sweetened lightly with brown sugar.
TIP: To remove rust from clothing, soak in a vinegar/water solution for 3 or 4 days, then launder as usual.
QUICK STRAWBERRY ICE
1 can frozen cranberry juice concentrate,
thawed & undiluted
16 ozs. frozen whole strawberries,
slightly thawed
Combine in blender till smooth. Spoon into freezer containers. Freeze till firm.
GROUND CHERRY PIE
4 cups ground cherries
1 cup sugar
4 tbsps. flour
2 tsps. Minute tapioca
pinch of salt
1 tsp. lemon juice
1 tbsp. butter
2 (9") pie crusts
Husk and wash ground cherries. Mix together sugar, flour, tapioca, and salt. Sprinkle some of the dry ingredient mixture onto bottom of pie crust. Place 1/3 of cherries into crust. Sprinkle with dry ingredients. Repeat 2 more times. Sprinkle with lemon juice and dot with butter. Place on top crust with steam vents cut into it, over pie filling. Bake at 450° for 15 minutes. Reduce heat to 350° and bake 30-40 minutes longer, or till cherries bubble in the center.
BOURBON PECAN PIE
1 cup corn syrup
¾ cup sugar
1/3 cup butter or margarine, melted
3 eggs, slightly beaten
3 tbsps-1/3 cup bourbon
1 cup pecans 9" pie shell
In mixing bowl, combine corn syrup, sugar and ¼ tsp. salt. Stir in butter Whisk in eggs and bourbon. Arrange pecans into the bottom of pie shell. Pour filling over nuts. Cover edge with foil. Make at 350° for 25 minutes. Remove foil and bake 20-25 minutes longer or till knife inserted off center comes out clean. Cool on wire rack. Cover and chill to store.
MONSTER COOKIES
(Smaller Batch)
Mix together:
3 eggs
1 stick margarine
1 cup brown sugar
1 cup sugar
1 tsp. vanilla
1½ cups peanut butter
2 tsps. baking soda
4½ cups oatmeal
½ cup chopped nuts
½ cup chocolate chips
½ cup M & Ms
Combine ingredients and drop onto greased cookie sheet. Flatten with a fork. Bake at 350° for 12-15 minutes.
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CHOCOLATE ITALIAN CREAM CAKE
(Texas Award Winner)
Cake batter:
½ cup butter (not margarine)
½ cup Crisco
2 cups sugar
5 eggs, separated
2 cups all purpose sifted flour
¼ cup cocoa
1 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
1 cup coconut
½-1 cup chopped pecans
Preheat oven to 325°. Cream first three ingredients. Add egg yolks one at a time, beating after each. Sift flour, cocoa and soda together Add alternately with buttermilk, beginning and ending with dry ingredients. Stir in coconut, vanilla and pecans. Fold in stiffly beaten egg whites. Grease and flour three 8" cake pans. Bake 25-30 minutes or until tests done.
Frosting:
1 lb. boxed powdered sugar
¼ cup cocoa
1 (8 oz.) pkg. cream cheese, softened
1 stick butter
1 tsp. vanilla
1 cup chopped pecans and some for
garnish
Cream butter and cream cheese; add vanilla. Sift sugar and cocoa together, beat in a little at a time. Add chopped pecans. Frost tops and sides. Decorate with pecans.
FRESH FRUIT COBBLER
Can be made with peaches, blueberries, apples, strawberries, etc. Place 1½-2 cups cut up fruit into a 9 x 9" pan.
Mix together:
2/3 cup sugar
2 tbsps. flour
½ tsp. cinnamon
Sprinkle this over fruit and dot with 2 tbsps. butter
Sift together:
1 cup sifted flour
2 tbsps. sugar
1½ tsps. baking powder
½ tsp. salt
To this mixture add:
1/3 cup softened shortening or
salad oil
3 tbsps. milk
1 egg
Stir mixture with a fork till blended. Drop by spoonsful onto fruit. Bake at 350° for 25-30 minutes. Serve warm with cream or ice cream.
(From Rose Larson at Walker's Restaurant, 813 Park Avenue, Beaver Dam, WI.)
REUBEN SOUP
1 (50 oz.) can cream of celery soup
2/3 gallon milk
5 cups sauerkraut, drained
2 cups corned beef, cubed
1 tsp. caraway seed
1 tsp. tabasco sauce
5 cups grated Swiss cheese
Mix first six ingredients. Until hot, not boiling, then add grated Swiss cheese. Do not boil.
PECOS CANTALOUPE PIE
1 med. sized cantaloupe, cleaned
and diced
1 cup sugar
3 egg yolks, beaten (save whites
for meringue)
2 tbsps, flour
1 tbsp. butter
1 tsp. banana extract
1 9" pie shell, unbaked
Cook cantaloupe and sugar until "syrupy", take from heat and cool slightly Add egg yolks slowly, then flour, butter and banana extract. Blend well, Cook until thick, stirring constantly (this will scorch easily). Pour into unbaked pie shell. Bake at 450° for 15 minutes then at 350° until pie shell is done. Top with 3 egg white meringue and brown. Preheat oven.
TIP: HOW TO KEEP APPLES FROM TURNING BROWN: Sprinkle peeled apples with Real Lemon concentrate. Mash a vitamin C tablet and sprinkle over peeled apples.
DIABETIC OATMEAL RAISIN COOKIES
½ cup margarine
1 cup flour
2 tsps. baking powder
1 cup raisins
¼ cup coconut
½ cup frozen concentrated
apple juice
2 tbsps. Twin brown sugar
1 tsp. cinnamon
3 ozs. oats
Mix margarine and juice together in bowl. Sift together dry ingredients and add to juice mixture. Beat till smooth and fluffy. Stir in raisins. oats and coconut. Chill ½ hour, Drop onto greased cookie sheet. Bake 15 minutes at 300°.
Page 5 Top of Page
POLYNESIAN LAMB SALAD
(Iowa Sheep Industry)
2 cups fresh pineapple chunks or
canned in own juice
4 cups cooked lamb, cubed
½ cup sliced water chestnuts
½ cup green pepper, chopped
1/3 cup celery finely sliced
½ cup mandarin orange sections
or fresh cut up oranges
1 cup lite mayonnaise
¼ cup milk or cream
2 tbsps. lemon juice
1 tsp. curry powder or 3 tbsps.
minced, preserved ginger
½ tsp. salt (optional)
Toss lamb, vegetables, and fruits gently. In small bowl, combine mayonnaise, milk, lemon juice, curry powder or ginger, and salt. Blend thoroughly. Mix with salad ingredients and chill. May be served in a hollowed out pineapple shell. Serves 8. 298 calories.
LAMB TACO SALAD
½ lb. lean ground lamb
2 cups shredded lettuce
2 cups canned kidney beans, washed
& drained
2 tomatoes, chopped
¼ cup chopped ripe olives
2 tbsps. diced green chilies
½ cup chopped green onions
½ cup shredded reduced fat
cheddar cheese
½ cup plain yogurt or sour
cream
1 tsp. chili powder
2 tbsps. lite Italian salad dressing
¼ tsp. salt
1/8 tsp. pepper
½ cup crushed corn chips
In microwave, cook lamb on high (100% power) for 2 minutes. Break up and stir. Cook for 3 more minutes. Drain well on paper towel. In large salad bowl, mix together lamb, lettuce, kidney beans, tomatoes, olives, chilies, onions and cheese. Cover & chill. In medium bowl, combine yogurt, chili powder, dressing, salt & pepper. Mix well. Cover and chill. To serve, toss lettuce mixture with dressing mixture. Sprinkle corn chips on top. Serves 6. Calories: 241.
LAMB/RICE SALAD
1 pkg. (4 ozs.) wild rice pilaf
(Rice A Roni)
1 tbsp. oil
1 tsp. sesame oil (optional)
2 cups cooked, chopped lean leg
of lamb or shoulder
2 carrots, sliced thin and halved
1 cucumber, peeled, sliced and
cut into thin strips
½ cup red bell pepper strips
¼ cup lite Italian salad
dressing
1 tbsp. lite soy sauce
Prepare rice pilaf according to package directions, but substitute oils for the margarine, Toss together with the remaining ingredients. Serves 6. 210 calories.
BUTTERMILK BACON SALAD DRESSING
1¼ cups buttermilk
1 cup dairy sour cream
1/3 cup sliced green onion
4 slices bacon, cooked, drained
and crumbled
½ tsp. EACH: oregano &
celery salt
1/8 tsp. EACH: garlic powder &
pepper
Combine buttermilk and sour cream; blend well. Stir in onion, bacon and seasonings. Refrigerate, covered, 1-2 hours to allow flavors to blend. Serve over tossed green salad. Calories per serving: 50. Yield: approx. 2 cups.
GALENA SALAD
2 heads shredded lettuce
1-1½ cups mayonnaise
1 lb. precooked white chicken cubes
1 can mandarin oranges
1 lb. seedless green grapes
1 cup walnut halves in a large
bowl, mix lettuce and mayonnaise together thoroughly. In another bowl,
mix all remaining ingredients. Combine both mixtures together in large
bowl and chill. Serve on cabbage leaves and garnish with parsley. Serve
with warm bread and white wine.
BAKED TROUT
2 lbs. fish fillets (trout)
Place in 13 x 9" pan and sprinkle
with salt. (optional)
Combine:
1 cup mayonnaise
1 cup sour cream
1 small pkg. Ranch Style salad
dressing mix
Brush fish in mixture and place in pan. Crush 2 cans french fried onion rings and dip fish in the onion rings. Bake at 350° for 20 minutes. Fish can be wrapped in foil and grilled.
Page 6 Top of Page
"GOOD FOR YOU" from St. Luke's Hospital ...
CHOCOLATE MOUSSE
1 envelope unflavored gelatin
2 cups skim milk
6 tbsps. semi sweet chocolate chips
1 tbsp. cornstarch
1 egg, separated
3 packets Equal
1 tsp. vanilla
dash salt
In medium saucepan, combine gelatin
and milk. Let stand 1 minute, then add chocolate chips, cornstarch and
egg yolk. Cook over medium heat, stirring constantly, until mixture comes
to a full boil. Reduce heat and cook 1 minute longer Chill until slightly
thickened, stirring occasionally. Set saucepan in a larger bowl of ice
cubes. Add Equal and vanilla. Beat with mixer at high speed 5 to 6 minutes.
In another bowl with clean beaters, beat egg white with salt until stiff
peaks form. Fold into chocolate mixture. Spoon into 6 individual serving
glasses. Chill at least 2 hours before serving. Makes 6 servings.
Calories: 105 per serving. Diabetic
exchanges per serving: fruit 0, vegetable 0, bread 0, milk ½, meat
0, fat 1.
PINK FRUIT PUNCH
1 quart unsweetened orange juice
2 cups unsweetened pineapple juice
1½ qts. low calorie cranberry
juice
1 qt. diet ginger ale
Mix together fruit juices and chill. Just before serving, add ginger ale and stir.
Yield: 32 servings 1 Serving: ½ cup Exchange: free
DIABETIC SALAD OIL
46 oz. low sodium V8 Juice
1 tbsp. wine vinegar
¼ tsp. oregano
¼ tsp. garlic powder
½ tsp. onion powder
¼ packet Equal or equivalent
½ and sugar
Mix together and chill. Shake before using. 2 tbsps. = 5 calories and 3 mg. sodium
WARM FAJITA SALAD WITH SALSA
1 (1 pound) lean flank steak
¼ cup Burgundy or other
dry red wine
¼ cup lime juice
½ tsp. garlic powder
½ tsp. ground cumin
2 cups seeded, diced tomato
1 small green pepper, seeded and
diced
1 jalapeno pepper, seeded and diced
2 tbsps. diced purple onion
1 tbsp. minced fresh cilantro
2 tsps. red wine vinegar
vegetable cooking spray
6 cups torn romaine lettuce
½ cup (2 ozs.) shredded
extra sharp Cheddar cheese
Trim fat from steak, and place in a large shallow dish. Combine red wine, lime juice, garlic powder, and Cumin, stirring well; pour over steak. Cover and marinate in refrigerator 24 hours. turning steak occasionally. Combine tomato and next 5 ingredients, stirring well. Set aside. Remove steak from marinade; discard marinade. Place steak on rack in a broiler pan that has been coated with cooking spray. Broil steak 4 inches from heating element 12 to 17 minutes or to desired degree of doneness, turning once. Cut diagonally across grain into thin slices. Combine steak, lettuce, and cheese in a large bowl; toss gently. Spoon 1/3 cup salsa mixture over each serving. Serve warm. Yield: 6 servings (210 calories per serving).
RICE AND BLACK BEAN SALAD
3 cups cooked rice, room temperature
(about 1 cup raw)
1 (16 oz.) can black beans, drained
and rinsed
1 medium red bell pepper, minced
1 medium green bell pepper, minced
4 green onions, minced
¼ cup minced fresh cilantro
1/3 cup peanut oil*
¼ cup fresh lime juice
freshly ground pepper
salt if desired**
For serving and garnish, but not
necessary:
Lettuce leaves
2 avocados, peeled and sliced
1 papaya, peeled, seeded and sliced
Combine first 6 ingredients in large bowl. Whisk together oil and lime juice in small bowl. Pour over rice mixture and toss to coat. Season with salt and pepper (Can be prepared 1 day ahead. Cover and refrigerate.)
Line large bowl with lettuce. Mound
salad in bowl. Garnish with sliced avocado and papaya and serve. Serves
6.
*I used olive oil and thought it
was fine. **I didn't add any salt at all and didn't think it needed it.
Page 7 Top of Page
"We had a listener trying to find recipes that made a large quantity to feed those attending a summer family reunion. Good luck!
NATIONAL GUARD'S CRISP TOFFEE BARS FOR 100
2 lbs. 8 oz. butter or margarine
3 lbs. brown sugar
2 tbsps. vanilla
3 lbs. sifted flour
1 lb. 8 oz. chocolate chips
1 lb. chopped nuts
Cream butter or margarine. Add sugar, vanilla and beat till light and fluffy. Add flour and mix till blended. (Dough will be stiff.) Fold in chocolate and nuts. Spread into two 8 x 26" cookies sheets. Bake at 350° for 25 minutes.
PEA SALAD FOR 25
2 cups diced cheddar cheese, cut
into ¼" cubes
5 (15½-16 oz.) cans of peas
2¼ cups diced celery
3 cups chopped pickles
1½ cups mayonnaise
¼ cup pimento
Mix together, cover with wax paper and chill till ready to serve.
BBQ HAMBURGER FOR A CROWD
1 cup chopped onion
2 tbsps. butter
4 lbs. ground beef
14 ozs. ketchup
1 cup water
½ cup chopped celery
¼ cup lemon juice (optional)
2 tbsps. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. salt
2 tsps. vinegar
½ tsp. dry mustard
Sauté onions in butter. Add beef and brown lightly. Drain. Add all remaining ingredients. Cover and simmer for 30 minutes.
TIP: HOW TO GET RID OF CRICKETS
9 ozs. Borax
2½ ozs. cornstarch
2½ ozs. plaster of Paris
1½ ozs. cocoa
Mix and spread in areas where needed.
FROZEN FRUIT SALAD DESSERT
(Makes 9 qts.)
4 cans crushed pineapple
2 cans sliced peaches
2 cups seedless grapes, cut up
(green or white)
1½ cups cut up maraschino
cherries
½ lb. mini marshmallows
2 tsps. crystallized ginger
1 envelope unflavored gelatin
¼ cup cold water
1 cup orange juice
¼ cup lemon juice
2½ cups sugar
½ tsp. salt
2 cups pecans, coarsely chopped
2 qts. heavy cream, whipped
3 cups mayonnaise
Drain fruits, reserving 1½ cups pineapple juice. Soften gelatin in cold water. Heat pineapple juice to boiling. Add gelatin and stir until dissolved. Add orange juice, lemon juice, sugar, ginger and salt. Stir till dissolved. Chill. When mixture begins to thicken, mix in fruits and nuts. Fold in cream and mayonnaise; chill. May then be served or freeze in foil muffin cups.
BIG SPINACH CASSEROLE
2 cartons cottage cheese
6 eggs, beaten
1½ lbs. American cheese,
cut into chunks
¼ lb. margarine, cut into
chunks
2 pkgs. spinach, chopped &
drained
6 tbsps. flour
Mix first 4 ingredients together Fold in spinach. Sprinkle flour on top of mixture and mix well. Pour into greased 3 qt. casserole. Bake uncovered for 1½ hours at 350°.
ZUCCHINI & WILD RICE PIE
2 small packages Uncle Ben's long
grain & wild rice w/ herbs
1 small onion, diced
1 cup fresh mushrooms, chopped
2 medium zucchini, thinly sliced
Cook rice per package directions. Cool. Sauté vegetables in 2 tbsps. butter. Combine mixtures and add:
4 well beaten eggs
½ tsp. garlic powder
1 tsp. Italian seasoning
Place in 9" buttered pie pan. Sprinkle with 2/3 cup grated Parmesan cheese. Bake 1 hour at 350°.
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JALAPENO GLAZED TURKEY THIGHS
(Iowa Turkey Federation)
2 lbs. bone turkey thighs
1/3 cup jalapeno jelly
1 tbsp. margarine
1 tbsp. lime juice
Preheat grill for direct heat grilling. In 2 qt. micro safe oblong dish arrange turkey thighs; cover with wax paper. Microwave at HIGH (100% power) 10 minutes turning thighs over halfway through cooking. In 1 cup micro safe measure, combine jelly and margarine. Microwave at HIGH (100% power) 45 seconds; stir in lime juice. Grill thighs, brushing with jelly mixture, 10 minutes or until meat thermometer inserted in thickest portion of thighs registers 180 to 185°F. To serve, cut turkey meat from bones and serve with remaining warmed jelly mixture.
BEEF BIRDS
2 lbs. round steak, tenderized &
cut into 3 x 5" pieces
½ cup chopped mushrooms
1 cup butter
1 cup soft bread crumbs
½ tsp. thyme
½ tsp. salt
1 tbsp. chopped onion
Sauté mushrooms in butter. Add all remaining ingredients except beef. Mix well. Put 1 tbsp. of mixture onto each beef rectangle. Roll up and secure with a toothpick. Brown each roll in oil and place in oven pan. Mix together equal parts chicken broth and white wine. Cook till thickens slightly, then pour over beef rolls. Cover and bake at 350° for 1 hour. Uncover and bake 15 minutes longer.
HOMEMADE CHOCOLATE MOUSSE
1 (6 oz.) box instant chocolate
pudding
1¼ ozs. Dream Whip
2 tsps. instant coffee
2 1/3 cups milk (2% or whole only)
Combine and beat till fluffy.
TIP: TO REMOVE STAINS
½ cup Biz or Axion
¼ cup Cascade Dishwasher
soap
1 gallon warm water
PURPLE PUNCH
Mix together frozen grape juice concentrate and grape Kool-Aid. Add a cola before serving.
Just a quick reminder that "The Best of the Open Line" is a great gift idea for any occasion. It's just $5 a year to have the Bulletin delivered six times a year to someone you care about. Send us a check along with their name, address, and allow 10-12 weeks for processing your order
This issue includes more award winning recipes, as well as recipes from across the United States.
By the time you receive this, all of the garden "goodies" will be in full bloom. We will be enjoying fresh green beans, tomatoes and corn at our house. We can't forget how popular rhubarb and strawberries were this year.
Wishing you a safe and happy summer!
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
