Page 1 Top of Page
BOBBIE SUE'S OATMEAL CAKE
1½ cups boiling water
1 cup Quick oatmeal (uncooked)
1 stick margarine
2 eggs
1 cup brown sugar
1 cup white sugar
1 1/3 cups flour
1 tsp. soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
Put oatmeal and margarine in bowl. Pour boiling water over, cover. let stand for 20 minutes. Add 2 eggs and beat well. Add remaining ingredients and beat thoroughly. Place in greased and lightly floured 9½x13" cake pan. Bake at 350° for 35 minutes. (Cake will not raise very high).
Frosting:
6 Tbsps. softened margarine
½ cup brown sugar
1 cup coconut
½ cup walnuts
¼ cup milk or cream
1 tsp. vanilla
Spread over warm cake. Broil for 2 or 3 minutes. Watch carefully!
BABY FOOD CARROT CAKE OR BARS & FROSTING
Combine:
4 eggs
2 cups sugar
1 cup oil
Add:
2 cups flour
2 tsps. baking soda
2 tsps. cinnamon
2 small jars carrot baby food
Spread into greased baking sheet or 9" x 13" pan. Bake at 350° for 30 minutes. Cool.
Frosting:
¾ cup powdered sugar
½ tsp. vanilla
4 oz. cream cheese
¼ cup softened margarine
Combine and frost cooled cake.
RHUBARB SPONGE DESSERT
6 cups rhubarb. cut in 1 inch pieces
1½ cups sugar
3 Tbsps. water
1½ Tbsps. quick cooking
tapioca
3 egg whites
¼ tsp. cream of tartar
dash of salt
3 egg yolks
½ cup sugar
½ cup sifted enriched flour
Cook rhubarb with 1½ cups sugar and water until tender. Add tapioca; simmer 5 minutes, stirring constantly. Beat egg whites until foamy; add cream of tartar and salt; beat stiff. Beat egg yolks until thick and lemon colored; add ½ cup sugar. Beat thoroughly. Fold egg yolks into egg whites. then fold in flour. Pour rhubarb mixture into 2 qt. casserole. Pour batter on top. Bake in slow oven (325°) for 45 minutes. Serve warm. Makes 6-8 servings.
DIABETIC APPLESAUCE RAISIN CAKE
½ cup melted margarine
1 cup Sugar Twin
2 eggs, beaten
2 cups unsweetened applesauce
3 Tbsps. (2 Sqs.) unsweetened chocolate,
melted
1 tsp. nutmeg
2 cups flour
1 tsp. cinnamon
2 tsps. baking soda
1 cup walnuts
1 cup raisins. lightly floured
Melt margarine & combine with Sugar Twin & eggs. Stir in applesauce & melted chocolate. Stir into batter. Sift together dry ingredients. Stir into batter. Fold in nuts & raisins. Bake in greased bundt pan at 350° for 45 minutes or until done. Cool; remove from pan. Makes 20 slices, 174 calories per serving.
Page 2 Top of Page
BLUEBERRY CAKE
1 pkg. Jiffy white cake mix, prepared
per pkg. directions
1 3 oz. pkg. instant vanilla pudding
1½ cups milk
8 ozs. cream cheese, softened
½ cup milk
1 small container Cool Whip
1 can blueberries or cherries
chopped nuts, optional
Combine pudding with 1½ cups milk. Separately combine cream cheese and ½ cup milk. Combine 2 mixtures and spread over cooled cake. Spread blueberries over cake. Top with Cool Whip. Sprinkle with nuts. Keep refrigerated.
RHUBARB UPSIDE DOWN CAKE
4 cups or more diced rhubarb
1 cup sugar
1 small box strawberry jello, dry
Mix together and pat in buttered 9"x 13" pan.
Mix a Duncan Hines Deluxe Strawberry Supreme cake mix, per directions. Pour over rhubarb mixture. Bake for 1 hour at 350°. Let sit for 10 minutes before turning onto plate.
RHUBARB PECAN MUFFINS
2 cups flour
¾ cup sugar
1½ tsps. baking powder
½ tsp. soda
1 tsp. salt
¾ cup chopped pecans
1 egg
¼ cup vegetable oil
2 tsps. grated orange peel
¾ cup orange juice
1¼ cups finely chopped rhubarb
In a large bowl, combine the first 6 ingredients. Separately combine next 4 ingredients. Add to dry ingredients. Stir till just moistened. Add rhubarb. Pour into greased muffin tins. Bake at 375°. 25-30 minutes.
NEVER FAIL STRAWBERRY PIE
1 cup sugar
1 cup water
3 Tbsps. corn starch
3 oz. package strawberry gelatin
Fresh strawberries
Baked 9" pie shell
Place berries in shell. Mix corn starch and sugar. add water and boil. stirring constantly until thick. about 10 minutes. Remove from heat. Add gelatin; let stand 15-20 minutes and pour over strawberries. Refrigerate.
TOASTED STRAWBERRY-RHUBARB CRUNCH
(SHERRY BENTON)
1½ lbs. rhubarb. cut into
½" pieces
1 Tbsp. grated orange rind
4 Tbsps. butter
1 tsp. cinnamon
½ cup whipping cream
1 cup sugar
2 Tbsps. cornstarch
2 cups sugar cookie crumbs
1 pint fresh strawberries
Preheat oven to 350°. Place rhubarb in a 1 qt. baking dish; sprinkle sugar and orange rind over top; cover. Bake, stirring gently several times, about 45 minutes or until rhubarb is tender but still firm enough to hold its shape. Drain syrup in a small pan (there should be 1½ to 2 cups). Blend cornstarch with a little water until smooth in a cup; stir into syrup. Cook. stirring constantly until mixture thickens. Boil 1 minute, remove from heat. Gently fold into rhubarb; cool. Melt butter in a shallow baking pan, stir in cookie crumbs and cinnamon. Bake, stirring several times, 15 minutes; cool. Cut berries in half, fold into rhubarb. Spoon 1/3 into a deep serving dish. top with 1/3 of the crumb mixture; repeat layers two more times. Beat whipping cream stiff in a small bowl; spoon on top. Chill for at least one hour Serves 6.
FESTIVE STRAWBERRY BREAD
(SHERRY BENTON)
1¾ cups flour
3 tsps. baking powder
½ tsp. salt
1/3 cup butter
2/3 cup sugar
2 eggs. beaten
1 cup fresh strawberries, mashed
½ cup raisins
½ cup chopped nuts (optional)
Sift together flour, baking powder and salt. In separate bowl, cream butter and sugar until light and fluffy. Add eggs to creamed mixture and beat until thick and lemon colored. Alternately stir in flour mixture and berries. Mix well. Fold in raisins and nuts. Pour into well greased loaf pan and bake at 350° for 1 hour.
RHUBARB JUICE
3 cups rhubarb
3 cups water
½ cup sugar (yes, ½
cup)
Simmer until soft. Strain. Juice may be frozen for later use.
Page 3 Top of Page
FRUIT PUNCH BARS
2 eggs
1½ cups sugar
1 lb. 1 oz. can fruit cocktail.
undrained
2¼ cups flour
½ tsp. soda
½ tsp. salt
1 tsp. vanilla
1 1/3 cups flaked coconut (optional)
½ cup nuts, chopped (optional)
Beat eggs and sugar at HI speed till light & fluffy. Add fruit cocktail, flour, soda, salt and vanilla. Beat at medium speed till well blended. Spread into greased & floured 15" x 10"x 1" jelly roll pan. Sprinkle with nuts and coconut. Bake at 350° 20-25 minutes till golden brown.
VERY SPECIAL GRAHAM APPLE CRISP
Enough apples. sliced & peeled
to fill 8" x 8" dish
½ cup hot water
¼ cup sugar
Mix water and sugar together and pour over apples in dish. More sugar can be added if apples are too sour.
Topping:
1 cup sugar
½ cup flour
½ tsp. cinnamon
¼ tsp. salt
1 cup graham cracker crumbs
Combine and spread evenly over apples. Sprinkle ¼ cup melted butter over top Bake at 300° till apples are tender, 60-80 minutes. Top with ice cream. Cool Whip or whipped cream.
COCONUT PECAN FROSTING
1 cup evaporated milk
1 cup sugar
3 egg yolks, lightly beaten
½ cup butter
1 tsp. vanilla
1 1/3 cups coconut
1 cup chopped pecans
Combine first 5 ingredients. Cook over medium heat, stirring until thick. Remove from heat. Add coconut and pecans. Let stand at room temperature till thick and cooled.
FOUR LAYER DESSERT
½ cup margarine
1 cup flour
1 cup chopped pecans
Mix well and press into a 9" x 13" pan. Bake at 375°. 10-15 minutes. Cool.
Cream 8 oz. softened cream cheese
Add 1 cup powdered sugar
Fold in 1 cup Cool Whip
Spread over crust
Prepare 2-3 oz. pkgs. Instant Pudding (any flavor) with 3 cups milk. Spread over top. Top with Cool Whip and shaved chocolate.
RHUBARB BUTTER CRUNCH PIE
4 cups cut rhubarb
1 cup sugar
3 Tbsps. flour
1 9" pie shell
½ cup brown sugar
½ cup oatmeal
¾ cup flour
½ cup butter
Mix together the sugar. flour and rhubarb; put into the pie shell. Mix topping together until coarse and crumbly; put on top of rhubarb mixture. Bake at 375° for about 40 minutes.
CHILLED STRAWBERRY CREAM
2 cups sugar and vanilla wafer crumbs
½ cup butter
1 cup powdered sugar
1 tsp. vanilla
1/8 tsp. salt
2 eggs
1 pt. sliced strawberries
1 cup cream. whipped
Line an 11" x 7" pan with half of the crumbs. Cream butter, add sugar, salt and vanilla. Add eggs and beat well. Spread over crumbs. Arrange strawberries over creamed mixture. Cover with whipped cream and sprinkle with remaining crumbs. Chill at least 3 hours.
STRAWBERRY CAKE FROSTING
(FOR 2 LAYER CAKE)
1 lb. powdered sugar
2 Tbsps. brown sugar
pinch salt
2/3 stick softened margarine
scant ½ cup frozen strawberries
Cream together margarine, sugar and salt. Fold in berries.
Page 4 Top of Page
LATTICE TOP CHICKEN
1 can cream of potato soup
1 cup milk
½ tsp. salt
4 chicken breasts, boned &
skinned
1 bag California Mix frozen vegetables,
thawed & drained
1 cup shredded cheddar
8 oz. can French fried onion rings
1 pkg. crescent rolls
Separate rolls and form into 2 rectangles. Press edges together to seal. Cut into 3 long strips. Combine first 4 ingredients. Place into an 8" x 12" pan. Top with vegetable mix. Top with ½ the onion rings. Top with ½ the cheese. Bake covered at 375° for 20 minutes. Uncover. Lattice dough strips on top. Bake 15 minutes. Top with remaining onion & cheese and bake for 3 minutes.
AMANA GERMAN FRUIT PIE
1 cup sugar
½ cup margarine or butter
2 eggs
1 tsp. vinegar
½ cup coconut
½ cup chopped pecans
½ cup raisins
Combine and place in an unbaked pie shell. Bake at 325°. 40-45 minutes.
GARLIC-PARMESAN ROLLS
1 loaf (1 lb.) frozen bread dough.
thawed
6 Tbsps. grated Parmesan cheese
1 tsp. garlic powder
½ cup butter or margarine,
melted
Cut dough into 16 pieces; shape into balls. Place on a floured surface; cover and let rise in a warm place for 10 minutes. In a bowl, stir Parmesan cheese and garlic powder into butter. Using a spoon. roll balls in butter mixture; arrange loosely in a 9" round baking pan. Cover and let rise in a warm place until doubled. Bake at 375° for 10-15 minutes or until golden brown. Warm leftover butter mixture; when rolls are baked, pull them apart and dip them again. Serve warm. Yield: 16 rolls.
GROUND BEEF "SAUSAGE"
(NANCY DEGNER. IA. BEEF COUNCIL)
1 lb. lean ground beef
1 tsp. sausage seasoning
1 tsp. salt
2 tsps. brown sugar
Combine all ingredients and use as you would sausage. (May let set overnight.)
PORK SHISH KEBOBS
1ST PLACE WINNER
3 lb. pork tenderloin or beef (cubed)
1 can chunk pineapple
1 green pepper (cubed)
1 onion (cubed for on skewer)
1 onion (chopped fine)
½ cup say sauce
2/3 cup orange marmalade
dash of salt and pepper
1 cup COOKIES BAR-B-Q SAUCE
1 pint fresh mushrooms
Marinate meat in soy sauce, COOKIES BAR-B-Q SAUCE, chopped onions and marmalade for 4 hours. Alternate fruit, meat and vegetables on skewers. Baste with remaining sauce and pineapple juice while cooking for approximately 30-40 minutes on the grill.
BASIC MAYONNAISE
1 egg (or white) or equivalent amt.
egg substitute
1 tsp. mustard (or ¼ tsp.
dry)
½ tsp. salt
1 Tbsp. white wine vinegar or lemon
juice
1 cup soy oil
Place first 4 ingredients and ¼ oil in blender. Blend until thickening begins, slowly. adding remaining oil. Season as desired.
LEE'S FISH BATTER
1 cup pancake batter
1 tsp. tarragon leaves
1 tsp. salt
½ tsp. onion powder
1 tsp. dill
½ tsp. pepper
1 beaten egg
1 Tbsp. melted margarine
¾ cup club soda
Combine dry ingredients. Combine egg, margarine and soda. Add to dry ingredients. Dip fish in batter. Deep fry at 365° till golden brown.
DRAIN CLEANER
1 cup baking soda
1 cup cider vinegar
1 pt. boiling water
Put down the drain in order given.
Page 5 Top of Page
TURKEY FRUITED BOW-TIE SALAD
(IOWA TURKEY FEDERATION)
½ lb. no salt turkey breast.
cut into ½" cubes
2 cups bow tie pasta, cooked per
pkg. directions & drained
1 can (10½ ozs.) mandarin
oranges, drained
1 med. red apple, chopped
1 cup seedless grapes, cut in half
½ cup celery, sliced
½ cup low fat lemon yogurt
2 Tbsps. frozen orange juice concentrate,
defrosted
¼ tsp. ginger
In large bowl combine turkey, pasta, oranges, apples, grapes & celery. In small bowl combine yogurt, juice and ginger. Fold dressing into turkey mixture and toss to coat. Cover and refrigerate until ready to serve.
COLE SLAW PARFAIT SALAD
1 pkg. lemon Jello
1 cup hot water
1/3 cup mayonnaise
½ cup cold water
1½ Tbsps. vinegar
¼ tsp. salt
1½ cups finely shredded
cabbage
½ cup sliced radish or carrots
½ cup diced celery
2-4 Tbsps. diced green pepper
1 Tbsp. diced onion
Dissolve Jello in hot water. Blend in mayonnaise, cold water, vinegar and salt. Chill till partially set. Beat till fluffy Add vegetables. Pour into individual or 1 quart mold. Chill till set.
SIMPLE PASTA LAMB SALAD
½ cup celery thinly sliced
1 lb. cooked leg of lamb, thinly
sliced
2 oz. green or black olives, sliced
½ cup carrots, coarsely
grated
½ cup broccoli
½ cup red onion, thinly
sliced
4 ozs. mushrooms, drained and sliced
1 cup cherry tomatoes, halved
8 ozs. wheel pasta, cooked and
rinsed
1 (8 oz.) bottle of no oil reduced
calorie Italian dressing
1 Tbsp. sugar, more if desired
Mix dressing and sugar. Pour over rest of ingredients tossing gently. Refrigerate at least 4 hours or overnight. Serve on lettuce leaf. Serves 6.
REMOVING RUST FROM FABRIC
Sponge stain with water to dampen. Rub both sides of stain with halved fresh lemon. Allow to dry in bright sun light. Repeat as needed until stain fades away.
CHEESY CHICKEN QUICHE
1 9" Frozen deep dish pie shell
¾ cup chicken, cooked &
cubed
1 cup Brick cheese, grated (about
4 oz.)
1/3 cup green onion, sliced
½ cup water chestnuts, sliced
& drained
½ tsp. salt
3 eggs, slightly beaten
1/8 tsp. pepper
1 cup milk
2 tsps. corn starch
½ cup chow mein noodles
Spread chicken, cheese, green onion and water chestnuts in pie shell. Into a 1 qt. bowl stir small amount of milk into corn starch. Add salt. pepper. eggs and rest of milk. Mix well. Pour into pie shell. Place on baking sheet. Bake at 375° for 35 to 45 minutes until knife inserted into center comes out clean. Let stand 10 minutes. Sprinkle chow mein noodles on top. Serves 6.
BIEROCKS
½ lb. ground beef
3 cups chopped cabbage
1 cup chopped onion
salt and pepper to taste
yeast dough or frozen bread dough,
thawed
Brown beef, add cabbage and onion. Cook slowly 15 minutes, stirring occasionally. Add salt and pepper. Roll dough to ¼ inch thickness. Cut into squares. Spoon filling onto each square. Pinch corners together to seal. Place upside down on greased sheet. Let rise 20 minutes. Bake 350° for 20 minutes.
STRAWBERRY PIZZA
Crust:
1½ cups powdered sugar
¾ cup softened butter or
margarine
1½ cups flour
Filling:
1 (8 oz.) package cream cheese.
softened
1 (14 oz.) can sweetened condensed
milk
1/3 cup lemon juice
1 tsp. vanilla
Topping:
1 cup sugar
¼ cup corn starch
3 cups frozen strawberries, thawed
(or fresh)
Combine and mix crust ingredients and mix well. Pat into a 13" pizza pan or a greased 9" x 13" dish. Bake at 350° for 20 minutes. Beat cream cheese until fluffy. Add remaining ingredients and mix well. Spread over crust. Chill until firm. Stir in sugar and corn starch in saucepan. Add berries. Boil until thick, stirring constantly. Remove from heat and cool. Spread over filling and refrigerate.
Page 6 Top of Page
ASPARAGUS CASSEROLE
1 lge. can asparagus tips, drained;
reserve juice
1 can mushroom soup
1 stick butter or margarine, melted
½ lb. grated cheddar
2 cups cracker crumbs
3 (or more) hard boiled eggs, chopped
½ cup chopped pecans
1 tsp. seasoned salt
Combine soup and asparagus liquid. Combine cheese and crumbs by hand. In a 1½ quart casserole layer:
1/3 cheese mixture
½ soup mixture
all the asparagus and eggs
1/3 cheese mixture
½ soup
1/3 cheese mixture
Top with nuts. Sprinkle some salt & melted margarine between each layer. Bake at 350° for 20 minutes.
BOUNTY RICE CASSEROLE
1 lb. lean ground beef
1 cup chopped onion
1 cup chopped green pepper
16 ozs. can stewed tomatoes
1 Tbsp chili powder
1 tsp. salt
3 Tbsp. brown sugar
1 Tbsp. garlic powder
3 cups cooked rice
3 cups shredded raw cabbage
½ cup sour cream
1 cup grated cheddar cheese
dash pepper
Sauté first 3 ingredients until meat is lightly browned. Add remaining ingredients, except cheese. Mix and heat through. Place in baking dish. Top with cheese, cover with foil and bake at 325° for 45 minutes. Uncover and bake 15 minutes more.
MEAT LOAF IN A MUG
(FOR ONE)
¼ lb. ground beef, 85% lean
or leaner
2 Tbsps. oatmeal
1 Tbsp. catsup
2 tsps. milk
1 tsp. dry onion soup mix
Combine all ingredients. Pat into microwave safe mug or custard cup. Make small hole in center, all the way to the bottom. Microwave for 3 minutes or until done on HIGH (100%). Drain any fat. Let stand 3 minutes. For two: Double ingredients. Place in 2 mugs. Microwave for 5 to 6 minutes on HIGH.
ASPARAGUS SPOON BREAD
2¼ cups milk
½ cup yellow or white corn
meal
1½ tsps. baking powder
1 tsp. salt
1 tsp. sugar
1 Tbsp. margarine or butter
2 cups shredded sharp cheddar cheese
(8 oz.)
4 egg yolks
4 egg whites
3 cups asparagus, cut into ½"
pieces
Grease a 2 quart rectangular baking dish; set aside. Heat milk to simmering. Slowly add corn meal. Cook and stir over medium high heat till mixture comes to a boil. Remove from heat. Add baking powder, salt and sugar. Add margarine; stir till well mixed. Stir in cheese till melted. Cool 10 minutes. Stir in egg yolks, one at a time, till well blended. Beat egg whites to stiff peaks; fold into mixture along with asparagus. Transfer to prepared dish. Bake uncovered. in a 375° oven 25-30 minutes. Serve at once. Makes 6-8 servings.
MACARONI CORN CASSEROLE
2 cans creamed corn
1 can whole corn, undrained
1 cup uncooked macaroni
8 ozs. Velveeta cheese
1 stick margarine, sliced
Combine ingredients and place in a 1½ quart casserole. Bake at 350° for 1 hour. stirring every 15 minutes. (Microwave: melt together margarine and cheese. Add corn and macaroni. Microwave on HIGH for 30-35 minutes. stirring occasionally.)
ANOTHER CORN NOODLE CASSEROLE
3 cups cooked flat egg noodles
¾ cup grated cheese
1 cup cream style corn
¼ cup melted margarine
1 beaten egg
salt & pepper to taste
Mix ingredients and pour into a greased 1½ qt. casserole dish. Bake uncovered at 350° for 30 minutes. Stir once.
GRILLED POTATOES
Layer:
sliced onions
sliced potatoes
salt, pepper & garlic to taste
grated cheddar
Repeat layers. Wrap in foil. Cook on grill, turning once.
Page 7 Top of Page
BAKED WHOLE CATFISH CONTINENTAL
6 whole catfish
1 tsp. salt
1/8 tsp. pepper
1 cup fresh parsley, chopped
¼ cup softened margarine
1 egg. beaten
¼ cup milk
¾ cup dry bread crumbs
½ cup grated Swiss cheese
2 Tbsps. vegetable oil
Preheat oven to 500°. Sprinkle fish inside and out with salt and pepper. In a small bowl, combine parsley and margarine. Spread parsley/margarine mixture on the inside of each fish. In a medium bowl, combine eggs and milk. In a baking dish. combine bread crumbs and cheese. Dip fish in egg mixture, then roll in crumb mixture. Place on well oiled baking sheet. Sprinkle remaining crumb mixture over top of fish. Drizzle with oil. Bake 15-20 minutes, or until fish flakes easily when tested with a fork.
PIZZA SOUP
1-2 cups V-8 juice
1-2 cups tomato juice
15 ozs. spaghetti sauce
15 ozs. pizza sauce
6 ozs. tomato paste
fresh tomatoes (optional)
pizza seasoning. to taste
Any combination of meats and vegetables
may be used:
1½ lbs. ground beef, cooked
& drained
½ lb. sausage pepperoni
slices, canadian bacon or cooked & crumbled bacon
olives, mushrooms, green pepper,
onion, celery
shredded mozzarella.
Place half the sauce in crock pot. Add meat & vegetables. Top with remaining sauce. Cook on LOW 5 hours. Chill 24 hours. Reheat on LOW 5-6 hours. Top with mozzarella and serve with bread sticks.
TACO PARTY WINGS
1 pkg. taco seasoning
¼ cup corn meal
¾ tsp. salt
2 tsps. parsley flakes
2 lbs. chicken wings
Combine in a plastic bag. Coat 2 lbs. chicken wings with seasonings. Place in single layer on a sprayed shallow baking pan and bake at 350° for 25 minutes. Turn chicken and bake for 10 minutes more.
GINGER GLAZED PETITE CARROTS
1 Tbsps. butter or margarine
½ med. onion. finely chopped
1 lb. pkg. petite carrots
¼ cup real maple syrup
1 Tbsp. orange marmalade
2 tsps. dried ginger (or 2 Tbsps.
grated fresh ginger root)
½ cup water
juice of ½ lemon
chopped fresh parsley
In skillet over medium heat, melt 2 Tbsps. butter. Add onion; cook until soft and translucent. Add petite carrots, maple syrup, ginger and water. Over medium heat, cook 10-12 minutes, stirring occasionally, until carrots are tender and water has evaporated to form a glaze. Add lemon juice; stir well. Sprinkle with chopped fresh parsley; serve immediately.
MICROWAVE TURKEY TACOS
1 lb. ground turkey
2 Tbsps. dried onion
1 Tbsp chili powder
1 tsp. paprika
½ tsp. cumin
½ tsp. dried oregano
½ tsp. salt
¼ tsp. garlic powder
1/8 tsp. pepper
10 taco shells
1-2 tomatoes, chopped
2-3 cups shredded lettuce
2/3 cup grated reduced calorie
Cheddar cheese
In 1 qt. microwave safe dish combine turkey, onion, chili powder, paprika, cumin, oregano, salt, garlic powder and pepper. Cover. Cook in microwave oven at HIGH (100% power) 5-6 minutes or until turkey is no longer pink, stirring one to two times during cooking. Spoon turkey mixture into taco shells; top each taco with tomatoes, lettuce and cheese or other desired toppings.
SAVORY GRILLED POTATOES
½ cup salad dressing
3 garlic cloves, minced
½ tsp. paprika
¼ tsp. salt
¼ tsp. pepper
3 baking potatoes, cut into ¼"
slices
1 large onion, sliced
Combine dressing and seasonings. Stir in onions and potatoes to coat. Divide evenly into 6 servings. Wrap each in aluminum foil, place on grill over medium coals. Cook half hour until potatoes are tender.
Page 8 Top of Page
LEMON NUT COOKIE
1 cup shortening
1 cup sugar
2 eggs
2 tsps. lemon extract
4 tsps. lemon rind
Combine and mix well.
2¼ cups flour
½ tsp. soda
1 tsp. salt
Sift together and add to first mixture. Stir in 1 cup nuts plus 1 cup lemon custard chips. Bake at 375° for 10-15 minutes on a greased cookie sheet.
VANILLA WAFER COOKIES
1 cup butter
¾ cup sugar
1 egg
1 tsp. vanilla
1 Tbsp. cold water
2 cups flour
1 tsp. baking powder
pinch of salt
Cream butter and sugar. Add egg, vanilla and water. Sift dry ingredients and add to mixture. Form into 2 rolls and freeze. Slice and bake at 375°. 10-15 minutes.
BREW FOR CODLING MOTHS
Place in 1 gal. milk jug:
1 cup vinegar
1 cup sugar
1 banana peel
Fill with water and shake till sugar dissolves. Hang in middle of apple tree before blossoms open to keep larvae from burrowing into apples. Refill when full of bugs.
OATMEAL BRAN COOKIES
Cream together:
1 cup shortening
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
Add:
2 cups flour
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
Beat and add:
1 cup oatmeal
1 cup bran flakes, flattened with
a fork
Beat all ingredients and add chocolate chips (or Reeses Peanut Butter Cups) or raisins if desired. Roll into walnut sized balls and place on greased cookie sheet. Bake 350° for 10-12 minutes. Watch carefully.
By now our thoughts are usually to recipes using the produce from the garden. Well, if your garden is anything like mine ... we'll just call it food for the rabbits!
Our prayers and wishes go out to all of you with losses due to the rains and flooding. Hopefully by the time this reaches you things have started to turn around and improve for all of you in the flood stricken areas.
For those of you in our listening area, you are aware of the increase in the subscription rate for the Bulletin. New subscribers have until September 1 to receive The Best of the Open Line Bulletin at the current $5.00 rate. The cost of the Bulletin will be $5.50 after the September 1 date.
S. K. R.
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