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The Open Line is now nationwide, sort of. Our many subscribers who can no longer hear the program because they're too far away, can still participate for free by dialing our toll free wats line, good anywhere in the US. except Alaska and Hawaii. 1-800-332-5401. The Open Line airs 9-10 weekday mornings, and 10-11 Saturday mornings. Give us a call from wherever you may be, and share a recipe with "the family".
RED & WHITE RHUBARB SQUARES
Preheat oven to 350°.
Crust:
1 ¾ cups flour
¾ cup butter or margarine
3 tbsps. sugar
½ cup chopped walnuts or
pecans
Combine till coarse crumbs form. Pat into lightly greased 9 x 13 x 2" pan. Bake for 20 minutes.
Filling:
1½ cups sugar
5 tbsps. flour
5 cups rhubarb
5 beaten egg yolks (reserve whites)
2/3 cup milk
1 tsp. grated orange rind (optional)
Several drops of red food coloring
Mix together and pour over crust and bake for 45 minutes.
Meringue:
In saucepan, combine:
1 tbsp. cornstarch
2 tbsps. sugar
½ cup cold water
Mix well; bring to a boil, stirring constantly. Cook till clear. Cool. Beat egg whites till foamy. Add ¼ tsp. cream of tartar. Beat till soft peaks form. Gradually beat in ½ cup sugar. Beat till stiff. Add cornstarch mixture. Mix well. Add 1 tsp. vanilla and beat till stiff. Spoon over rhubarb. Bake 12-15 minutes till light brown.
BLUEBERRY POPPY SEED BRUNCH CAKE
Cake:
2/3 cup sugar
½ cup butter or margarine,
softened
2 tsps. grated lemon rind
1 egg
1½ cups flour
2 tbsps poppy seed
½ tsp. soda
¼ tsp. salt
½ cup sour cream
Beat sugar and butter till light and fluffy. Add lemon rind and egg; beat on medium for two minutes. Combine flour, seeds, soda and salt. Add alternately to butter mixture with sour cream. Spread into greased and floured 9" or 10" springform pan.
Filling:
2 cups blueberries
¼ cup sugar
1 tbsp. flour
¼ tsp. nutmeg
Combine and spoon over batter.
Glaze:
1/3 cup powdered sugar
1-2 tsps. milk
Bake at 350° for 45-50 minutes. Let cool slightly and remove sides of pan. Drizzle with glaze while cake is still warm. Best if served warm.
POPCORN SALAD
1 cup finely chopped celery
½ cup finely chopped green
onion
½ cup water chestnuts, sliced
1 cup shredded cheddar
1 lb. fried, crumbled bacon
1 cup mayonnaise
2 tsp. sugar
Combine and mix well. Two hours before serving, stir in 6 cups popped, small white kernel popcorn.
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FRIED STRAWBERRIES WITH HONEY
CREAM
(Benton's Rainbow Valley Farm)
4 cups fresh strawberries
oil or shortening for frying
1 cup flour
1 tsp. sugar
2 beaten eggs
½ cup dry white wine
2 tbsps. cooking Sherry
½ cup sugar
honey cream
Wash berries and remove stems. Pat dry with paper towels and set aside. In large pan, heat two inches of shortening or oil to 375°. In a medium bowl, combine the flour and 1 tbsp. sugar. Combine eggs, wine and two tbsps. of oil; add to flour mixture. Beat with mixer till smooth. Dip berries, a few at a time, into batter. Fry berries, a few at a time. In hot shortening or oil for one two minutes or till golden. Remove with slotted spoon; drain on paper towels. While still warm, roll in the remaining ½ cup sugar. Cool before eating. Serve with warm honey cream.
Honey Cream:
In a medium bowl, stir 4 ozs. softened cream cheese, ¼ cup sour cream, 2 tbsps, sugar and 2 tbsps. honey.
STRAWBERRY PIE & GLAZE
1½ cups flour
2 tbsps. sugar
1 tsp. salt
½ cup oil
2 tbsps. milk
Mix and form into ball. Press in pie plate. Bake for 20 minutes at 350°. Cool.
Glaze:
¾ cup sugar
1 cup water
2 tbsps. cornstarch
3 tbsps. strawberry Jello
1 pt. strawberries
whipped topping
Mix first three ingredients. Cook and stir till thick and clear. Remove from stove. Stir in Jello. Cool. Add berries and pour into shell. Refrigerate and top with whipped topping.
SUPER WAY TO FREEZE FISH
1 ¾ cups water
1 pkg. unflavored gelatin
¼ cup lemon juice
Combine, and heat slowly till clear. Cool. Dip fish in liquid. Wrap airtight in plastic. Freeze. (Do not reuse liquid.)
BREAKFAST LASAGNA
1 cup sour cream
1/3 cup brown sugar
12 slices frozen French toast
2½ cups shredded cheddar
cheese divided
½ lb. thinly sliced honey
ham
6 eggs, hard cooked and sliced,
divided
1 (20 oz.) can apple pie filling
1 cup granola with raisins
In small bowl, blend sour cream and brown sugar. Chill. Place 6 French toast slices in bottom of greased 9 x 13" baking dish. Layer ham, 3 eggs, 2 cups cheese and 6 remaining French toast slices. Top with remaining eggs. Spread apple filling on top. Sprinkle with granola. Bake at 350° for 25 minutes. Top with remaining ½ cup cheese. Bake 5 minutes longer. Serve with sour cream mixture. 6 servings.
SHORTCAKE PIE
Crust:
1 cup margarine
1/3 cup sugar
3 egg yolks
2 cups sifted flour
½ tsp. salt
Cream first two ingredients, than add egg yolks one at a time. Sift dry ingredients and add to wet ingredients. Spread dough over ungreased 9 x 1 3 x 2" baking pan. Bake at 350° for 20 minutes.
Topping:
1 cup pie filling (lemon, blueberry
or cherry)
3 egg whites
1 tsp. vanilla
¼ tsp. cream of tartar
¼ tsp. salt
¾ cup sugar
½ cup chopped walnuts
Spread the pie filling over the crust, add vanilla, cream of tartar and salt to egg whites and beat to soft peaks. Slowly add sugar and beat until stiff peaks form. Fold in nuts. Spread meringue mixture over pie filling. Bake at 350° for 25 minutes. Cool and enjoy. Makes 15-18 servings.
STRAWBERRY COOLER
1 cup sugar
1 cup water
2 cups pineapple juice
2 cups orange juice
1 cup lemon juice
1 qt. fresh sliced berries
1 qt. carbonated water
1 cup crushed ice
Boil sugar and water 10 minutes. Cool. Add remaining ingredients, except ice. Pour into punch bowl. Float ice and whole berries on top.
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GOOD FOR YOU FROM ST. LUKE'S HOSPITAL
KARO FAT FREE CHOCOLATE CAKE
1¼ cups flour
1 cup white sugar
½ cup unsweetened cocoa
¼ cup cornstarch
½ tsp. baking soda
½ tsp. salt
4 egg whites
1 cup water
½ cup Karo light or dark
syrup
Preheat oven to 350°. Spray 9" square pan with cooking spray. Combine dry ingredients well. Whisk together egg whites, water, and corn syrup. Stir into dry ingredients until smooth. Bake 30 minutes or until pick inserted in center comes out dry. When cool, dust with powdered sugar.
CHOCOLATE SAUCE
¾ cup sugar
1/3 cup unsweetened cocoa powder
4 tsps. cornstarch
2/3 cup evaporated skim milk
1 tsp. vanilla
In small saucepan, mix sugar, cocoa
powder, and cornstarch. Add milk. Cook and stir till thickened and bubbly.
Cook and stir two minutes more. Remove from heat. Stir in vanilla. Serve
warm or cool. Refrigerate any remaining sauce. Makes 8 (2 tablespoon) servings.
Calories: 94, saturated fat: 0
g. monounsaturated fat: 0 g. polyunsaturated fat: 0 g. protein: 1 g. carbohydrates:
23 g. sodium: 12 mg, potassium: 76 mg.
CHILI
16 oz. raw ground turkey
1½ cups chopped onions
1 cup chopped green pepper
4 cups undrained canned tomatoes
2 (8 oz.) cans tomato sauce
2-3 tbsps. chili powder
1 bay leaf
2 tsps. salt or 2 cubes beef bouillon
1 clove garlic or 1/8 tsp. garlic
granules
1/8 tsp. cayenne
½ tsp. cumin
2 cans drained canned pinto beans
Brown onion, turkey and green pepper. Add tomatoes, sauce, and spices. Simmer, covered, over low heat for two hours. Stir occasionally. Add beans and simmer uncovered until heated and chili is desired consistency. Remove bay leaf.
POTATO SALAD VINAIGRETTE
2 pounds small new potatoes, scrubbed
¼ cup minced fresh parsley
½ cup diced green pepper
½ cup thinly sliced green
onions
½ cup vegetable oil
¼ cup red wine vinegar
1 tbsp. Dijon mustard
1 tsp. sugar
½ tsp. salt
½ tsp. pepper
Boil unpeeled potatoes until tender (15 to 20 minutes. Do not overcook. Drain. Cut potatoes in quarters and arrange in a 7 x 11" glass dish. Sprinkle with parsley, green pepper and onions.
In a jar with light fitting lid,
combine oil, vinegar, mustard, sugar, salt and pepper. Shake well and pour
dressing over vegetables while potatoes are still warm. Toss gently. Marinate
several hours at room temperature before serving.
Calories: 131, fat: 8 g, cholesterol:
0, sodium: 178 mg, dietary fiber: 0.4 g, calcium: 7 mg.
SALMON NOODLE CASSEROLE
1 (7 oz.) can salmon
1 (10 oz.) pkg. frozen peas, cooked
& drained
8 ozs. noodles, cooked & drained
1 tbsp. onion, chopped
½ cup salad dressing
¼ cup milk
1 can cream of celery soup
¼ cup parmesan cheese
Mix first four ingredients together. Stir salad dressing and milk into soup and pour over noodle mixture. Toss lightly. Spread in greased 9 x 13 x 2" baking dish and sprinkle with cheese. Bake at 350° for 25 to 30 minutes.
REUBEN CASSEROLE
16 ozs. drained sauerkraut
1 cup sour cream
½ cup chopped onion
12 ozs. corned beef
¾ lb. shredded Swiss cheese
6-8 slices Rye or Pumpernickel
½ cup melted margarine
Combine first three ingredients and place in an 8 x 12" casserole dish. Sprinkle with meat. Cover with cheese. Top with bread. Drizzle with margarine. Bake at 350° for 30 minutes.
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SPAGHETTI -PIZZA STYLE
16 ozs. spaghetti, cooked &
drained
32 ozs. spaghetti sauce
1 lb. ground beef, browned &
drained
3 cups Mozzarella
2 eggs
1 cup milk
pepperoni (optional)
Mix cooked spaghetti with eggs and milk. Place on a sprayed baking sheet. Top with sauce. Layer with meat, pepperoni and cheese. (Mushroom, green pepper, onion, etc. are optional). Bake at 350° for 30 minutes. Let stand 6 minutes before serving.
SCALLOPED CABBAGE
1 small head cabbage, quartered,
do not core
½ cup milk
1 can cream of mushroom soup
1 cup bread crumbs, or less
¾ cup grated cheese
Cook cabbage in salt water till tender; drain. Layer cabbage in greased casserole dish. Combine soup, milk and ½ cup cheese. Pour over cabbage. Top with crumbs and remaining cheese. Dot with butter. Bake at 350° for 30 minutes.
The following are the Iowa Beef Cook-off winning recipes
First Place: Doug Wittkowski, Pleasantville
HEARTLAND STEAK SALAD
1¼ to 1½ pounds boneless
beef top sirloin steak, 1 inch thick, trimmed of all fat
1 head Romaine lettuce
1 head Iceberg lettuce
Dressing:
¼ cup sour cream*
¼ cup mayonnaise*
1 tbsp. sweet pickles, diced
1/8 tsp. sugar
1 tbsp. freshly squeezed lime juice
1½ tsps. Dijon or spicy
brown mustard
1 tbsp. chopped fresh parsley
½ tsp. fresh ground black
pepper
Garnish:
¼ cup finely diced red bell
pepper
1 to 2 finely chopped green onions,
tops only
2 fresh tomatoes, cut into wedges
Mix all dressing ingredients until well blended. Set aside. Rinse, dry and tear lettuce into bite sized pieces and arrange on serving platter. Broil steak for 8 minutes on one side and 4 minutes on other side for medium doneness. Cut warm steak into ¼x 1" strips and toss half of the steak strips with dressing. Pour mixture over lettuce and arrange remainder of steak on top. Garnish with pepper, onion and tomatoes. 6 servings. *Low fat or light products may be substituted.
Second Place: Mary Kay Bishop, Conrad
TRANSATLANTIC TENDERLOINS WITH
SIZZLE SAUCE
4 beef tenderloin steaks*, cut 1
inch thick (about 4 ounces each)
½ tsp. coarsely ground black
pepper
1 tsp. olive oil
1 clove garlic, minced
½ tsp. dried basil leaves
Sizzle sauce:
1 cup hot and chunky salsa
1 clove garlic, minced
¼ cup brown sugar
2 tbsps. Dijon mustard
8 ripe black olives, coarsely chopped
Tomatoes, salad greens for garnish
In small dish, combine black pepper, olive oil, minced garlic and basil. Spread mixture over both sides of steak; let stand while cooking sizzle sauce.
In 1 quart saucepan, combine salsa, garlic, brown sugar and mustard. Stir to blend. Bring to a boil; reduce heat to low and simmer for 10 minutes or until thickened, stirring occasionally.
Preheat broiler. Place steaks on broiling rack 3-4 inches from heat source. Broil 5 minutes per side for rare, 7 minutes per side for medium, or to desired doneness, turning once. Remove to serving platter. Spoon sizzle sauce over each steak. Garnish with tomato roses and greens. 4 servings.
*May substitute beef top blade or sirloin steak for tenderloin.
Honorable Mention: Priscilla Polehna Cedar Rapids
GARLIC PEPPER STEAK
1½ pounds beef flank steak
2 tsps. vegetable oil
3 tbsps. soy sauce
3 tbsps. lemon juice
½ tsp. garlic powder
1 tsp. celery salt
1 tsp. cracked black pepper or
coarsely ground pepper
2 tbsps. chopped green onion
Garnish:
8 "size B" new potatoes, boiled
and peeled
1 cup baby carrots, steamed
2 tsps. chopped chives
6-8 fresh spinach leaves
Mix all ingredients in a shallow dish. Place flank steak in marinade. Cover and refrigerate overnight. Turn steak once halfway through marinating time. Broil 6 minutes per side for medium well. (Broiler pan should be 4-5 inches from heating element.) Carve steak on to diagonal into thin strips and place on platter. Garnish with new potatoes and baby carrots sprinkled with chives which are placed on spinach leaves. 4 servings.
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Honorable Mention: Marion Karlin,
Waterloo
CANTON RUM STEAK IN GARDEN PILAF
NEST
1 pound beef chuck boneless arm
steak, cut ¾" thick
¼ cup reduced sodium soy
sauce, or reduced sodium tamari
¼ cup golden rum
½ red pepper, cut into ½"
pieces
1 large yellow onion, cut into
½" pieces
¾ cup snow peas (fresh or
frozen) cut into thirds
½ cup fresh mushrooms, sliced
½ cup raisins
4 cups water
1 cup long grain parboiled brown
rice
¼ cup hot water
Vegetable cooking spray
Parsley
Combine soy sauce and rum in shallow dish. Add steak, cover and marinate in refrigerator overnight. Turn occasionally.
Spray large skillet with cooking spray. Stir fry red pepper, onion and snow peas until onion is transparent. Add mushrooms and raisins and stir fry until mushrooms are soft. Set vegetables aside. Add 4 cups water to skillet and bring to boil. Add brown rice. Cover tightly; reduce heat to simmer. Stir occasionally and cook until water is absorbed (about 50 minutes).
Place steak on broiler pan. Broil 6 inches from heat for 1 minute on each side. Turn and broil 5 minutes on each side for medium rare.
When rice is cooked, add vegetables and stir gently over low heat. Arrange rice mixture on serving plate to form a nest with low area in center for steak slices. Slice cooked steak thinly across the grain and place in center of pilaf nest. Add ¼ cup hot water to juices in broiler pan and stir. Pour over steak slices. Garnish with parsley. 4 servings.
MAZETTI
12 oz. pkg. egg noodles, cooked
& drained
2 lbs. ground beef
1 cup chopped onion
¾ cup minced celery
1 medium green pepper, minced
2½ 1 tsps. salt
¼ tsp. pepper
2 (10¾ oz.) cans tomato
soup
¼ cup butter or margarine
¼ cup Parmesan cheese
Over medium high heat, cook meat, onion, celery, green pepper, salt and pepper. Drain. Stir in soup. Place cooked noodles in casserole with butter. Toss till melted. Stir in meat mixture. Mix lightly. Top with cheese. Bake at 350° for 45 minutes.
Honorable Mention: Kim Landhuls,
Fort Dodge
BREEZY CARIBBEAN BEEF FAJITAS
1½ lbs. boneless beef top
sirloin steak, cut 1 inch thick
1 tsp. each fresh ground black
pepper and garlic salt
1 each medium green, red and yellow
bell pepper, seeded, julienned
¾ cup jicama, peeled, julienned
1/3 cup sliced red onion
1/3 cup green onion, chopped
12 flour tortillas (6½ inch)
slightly warmed
Apricot Picante Salsa*
Garnish: White parts of green onions, pickled cherry peppers
Spray heavy skillet with cooking spray. Preheat skillet to medium high, and pan broil steak, 10 to 15 minutes, turning occasionally. Sprinkle with pepper and garlic salt. Remove to warmed plate. Add peppers to pan drippings and stir fry covered, 5 to 7 minutes. Slice beef across the grain into long, thin strips. Combine peppers, jicama, and onions. On large serving plate, arrange in sections; beef, pepper mixture and tortillas. Place Apricot Picante Salsa in container in center. To assemble fajitas, place peppers and beef on tortilla, roll up or fold both sides over filling and dip into individual servings of Apricot Picante Salsa before eating. 6 servings.
*Apricot Picante Salsa
1 cup picante sauce (hot or mild
to taste)
2 tbsps. apricot preserves
2 tbsps. fresh cilantro leaves,
chopped
Combine ingredients in bowl, stirring to blend.
CHILI TACO BURGERS
1½ lbs. ground beef
1 egg, beaten
½ cup crushed corn chips
1 small onion, diced
1 cup Monterey Jack cheese (shredded)
½ cup COOKIES TACO SAUCE
& DIP
Mix together all but the cheese. Shape into 8 patties. Broil till done. Sprinkle cheese on top. Broil till cheese melts.
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SUPER SALAD WITH BLUE CHEESE
WALNUT DRESSING
American Dairy Association
Dressing:
½ cup dairy sour cream
½ cup plain yogurt
2 tsps. white wine vinegar
¼ tsp. each: celery salt,
garlic salt
1/8 tsp. pepper
½ cup (2 ozs.) crumbled
Blue Cheese
¼ cup toasted chopped walnuts
Salad:
6 cups torn salad greens
1 cup thinly sliced cucumber
2 tomatoes, cut into wedges
½ cup each: chopped green
pepper, sliced fresh mushrooms
6 ozs. Swiss cheese, cut in julienne
strips
For dressing, combine sour cream, yogurt, vinegar and seasonings. mix well. Fold in Blue Cheese and walnuts. Chill, covered, 2-3 hours to allow flavors to blend. For salad, combine salad greens, cucumber, tomatoes, green pepper and mushrooms in a large salad bowl, toss gently. Chill 1-2 hours. Just before serving, arrange cheese on top. Serve with dressing; makes 6 servings, 249 calories per serving.
RASPBERRY BALSAMIC VINAIGRETTE
Collins Plaza Executive Chef Anthony
Kazunas
Strain 1½ cups of raspberry juice from 1 quart of berries. Strain out seeds.
1½ cups raspberry juice
2 tbsps. powdered sugar or 1 tbsp.
granulated sugar
1/3 cup balsamic or malt vinegar
Herbs:
Mint: 1 tsp. fresh or 2 /3 tsp.
dry
Basil: 2 tsps fresh or 1 1/3 tsp.
dry
Tarragon: 2 tsps. fresh or 1 1/3
tsp. dry
Oregano: 1 tsp. fresh or ½
tsp. dry
Shallots: 1 tbsp. or 2 tbsp. minced
red onion
Thyme: 1 tsp. fresh or ½
tsp. dry
1 cup walnut oil
Note: When using dry herbs, allow them to soak in the raspberry juice for ½ hour to soften and rehydrate.
Mechanical Method:
Combine all ingredients in food
processor or blender and mix for one minute.
Hand Method:
Combine all ingredients excluding
walnut oil and whisk lightly in a separate bowl. Combine raspberry juice
and herbs very slowly into oil, whisking until all is incorporated.
Serve immediately or refrigerate for future use over your favorite tossed greens and vegetables.
CHEESE FILLED PEPPER RINGS
American Dairy Association
1 oz. thinly sliced pepperoni
4 green onions, cut into 1 inch
pieces
1 (8 oz.) pkg. cream cheese, softened
½ cup (2 ozs.) shredded
Provolone cheese
2 tbsps. butter, softened
1½ tsps. Dijon style prepared
mustard
¾ tsp. Italian seasoning
1/8 tsp. pepper
3 medium red, yellow or green bell
peppers, stemmed, deveined and seeded
Place pepperoni and green onions
in food processor or blender; cover. Process until finely chopped; remove
and set aside. Place cheeses, butter, mustard and seasonings in food processor;
cover. Process until well combined. Mix in pepperoni mixture. Fill peppers;
wrap individually in plastic wrap. Refrigerate several hours or overnight.
Slice horizontally and serve.
NOTE: Cheese filled peppers will
keep in refrigerator up to three days.
Serving size: 3 slices (each ½
inch thick) Calories per serving: 239 Protein 7 g, fat 22 g, carbohydrate
5 g, Calcium 115 mg, riboflavin (B2) .16 mg
BANANAS FOSTER
Collins Plaza Executive Chef Anthony
Kazunas
Prior to cooking, scoop the number of portions of ice cream (vanilla) you will be serving and keep in your freezer as immediate serving of this dessert is most important.
Per Portion: ½ banana, sliced
¼" and reserve in orange juice*
½ cup butter or margarine
(avoid Shedd Spread or similar product)
¾ cup brown sugar
1 oz. banana liquor or Banana Schnapps
pinch of cinnamon
1 tsp. chopped nuts
1) In a sauté pan, melt butter over medium heat and add brown sugar, stirring constantly until sugar is dissolved.
2) Add bananas and carefully mix
all ingredients
*Avoid getting hot sugar on your
skin as it nears the temperature of hard crack stage.
3) Remove from heat, add liquor and return in, heat for one minute.
4) Add cinnamon and mix well.
5) Pour over ice cream and top with nuts.
*You will not add the orange juice to the carmel, it is used to stop the discoloration of the bananas.
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FROM THE MAILBAG
ARIZONA CHAMPAGNE MUSTARD
Mix ½ cup (4 oz.) dry mustard with ½ cup cider vinegar and let stand in refrigerator overnight. Next day, bring to room temperature and cook with mixture of 1 beaten egg, ½ cup sugar, dash of salt and 1 teaspoon cornstarch. Cook slowly, stirring until it boils and thickens, 10 to 16 minutes. Let cool and add 1 cup mayonnaise. Stir well and refrigerate.
CHERRY NUT BREAD (No Shortening)
2 eggs, beaten
1 cup sugar
1½ cups flour
½ tsp. salt
½ tsp. baking powder
½ cup nuts
Mix first two ingredients well, than add dry ingredients and the juice of an 8 oz. jar of maraschino cherries. Mix well. Lightly flour cherries and add to rest of ingredients. Bake in small bread pan for one hour at 350°. Can be frosted with a glaze.
BARBECUE SHORT RIBS OF BEEF
Brown short ribs in Dutch oven on all sides. Add 1½ cups boiling water, cover and simmer 30 minutes to one hour; till tender (according to size of ribs). Remove ribs to paper towels to drain.
In the meantime, combine:
1 garlic clove, chopped (more or
less to your taste)
¼ cup soy sauce
¼ cup honey
¼ cup WOR sauce
1 cup catsup
1 tbsp. prepared mustard
1/8 cup brown sugar
1 tbsp. lemon juice
½ onion, sliced thin
Drain grease from Dutch oven and wipe with paper towel. Return ribs to pan. Pour above ingredients over ribs, cover and bake at 325° to 350° for one hour.
VARNISH REMOVER
¾ cup Spic 'n Span
3 tbsps. cornstarch
3 cups water
Boil till clear. Cool slightly. Use warm and wipe off with warm water. Repeat if needed.
*Furniture, woodwork, etc.
SMOKEY TURKEY SPREAD
Iowa Turkey Federation
8 ozs. smoked turkey breast, cut
in small pieces
3 ozs. cream cheese
¼ cup sour cream
2 tbsps. milk
1 green onion, cut in ½
inch pieces
½ tsp. Beau Monde seasoning
¼ tsp. dill weed
4-5 drops hot pepper sauce
Finely chop turkey and green onion in food processor or blender. Add all remaining ingredients and mix thoroughly. Chill several hours to allow flavors to develop. Serve with crackers, rye or pumpernickel bread. Makes about 2 cups.
POTATO SALAD FOR 100
24 lbs. potatoes, cooked & diced
1 quart mayonnaise
4 tsps. salt
½ tsp. white pepper
1 cup vinegar
24 hard cooked eggs, peeled &
diced
1½ cups chopped green pepper
1½ cups chopped pimento
2 quarts chopped celery
3 cups chopped onion
3 cups chopped pickles or pickle
relish
Combine ingredients and chill.
CHINESE CHICKEN
Collins Credit Union Cookbook
1 pkg. long grain and wild rice
3 cups chicken breast cooked &
cubed
1 can cream of celery soup
1 can French fried onions
1 small jar pimento pieces, drained
1 small can sliced water chestnuts,
drained
1 cup mayonnaise
2-3 boxes frozen French cut green
beans, cooked & drained
Prepare rice per package directions; set aside. Mix together soup, mayonnaise, pimento, water chestnuts and half can of onions. Add cooked rice, green beans and chicken. Place in a 9 x 13" pan. Crush remaining onions and sprinkle on top. Sprinkle with paprika. Bake at 350° for 45 minutes.
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SOUPY DEEP DARK CHOCOLATE CAKE
1¾ cups flour
2 cups sugar
¾ cup cocoa
1½ tsps. baking soda
1½ tsps. baking powder
1 tsp. salt
2 eggs
1 cup milk
½ cup oil
2 tsps. vanilla
Combine ingredients and beat two minutes. Add 1 cup boiling water. Pour in a greased 9 x 13" pan. Bake 30-35 minutes at 350°. For cupcakes, bake 20 minutes. Makes 3 dozen.
OATMEAL, PINEAPPLE, CHOCOLATE CHIP COOKIES
1 (20 oz.) can crushed pineapple,
drained, reserve
½ cup syrup
1½ cups brown sugar
1 cup margarine, softened
1 egg
¼ tsp. almond or vanilla
extract
4 cups Old Fashioned Oats, uncooked
2 cups flour
1 tsp. baking powder
1 tsp. cinnamon
2 cups semi sweet chocolate chips
2 cups coconut
Cream sugar and butter till light and fluffy. Beat in egg. Beat in pineapple, syrup and extract. Combine oats, flour, baking powder and cinnamon. Mix into creamed mixture. Add chips and coconut; mix well. Drop by 1-2 heaping tablespoonfuls onto greased cookie sheet. Bake at 350° for 20 minutes.
PIG PICK'N CAKE
1 box white cake mix with pudding
4 eggs
½ cup cooking oil
11 ozs. Mandarin Oranges, undrained
1 pkg. instant vanilla pudding
1½ cups milk
20 ozs. crushed pineapple, drained
& reserve syrup
9 ozs. whipped topping
Combine cake mix, eggs, oil and oranges with juice. Beat on low speed for two minutes. Pour into two greased and floured layer cake pans. Bake at 350° for 33-38 minutes, or until tests done.
Mix pudding with milk oil thick. Add pineapple, whipped topping and blend. Poke holes in cooked cakes. Pour pineapple juice evenly over cake. Frost with pudding mixture. Top with pecans.
As we pack away our memories of family reunions, class reunions, graduations, weddings and all of the activities summer brings, we start to focus on fall. This issue of the Bulletin is packed with recipes that were shared with the Open Line the last couple of months and some focus on the cooler weather that we look forward to.
Our thanks to the Iowa Turkey Federation Iowa Beef Industry Council, St. Luke's Hospital, Benton's Rainbow Valley Farm, Cookies, American Dairy Association, and the Collins Plaza Hotel for their contributions.
Once again the Iowa Beef Cook-off was held in Cedar Rapids and hosted by the Open Line. You will find the first and second place winners, along with the honorable mention recipes included.
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
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