Page 1 Top of Page
Better dust off your cooking appliances. The recipes in this issue are going to use them all; stove, microwave, crock pot and grill. The microwave and grill ideas are especially nice this time of year, because neither one heats up the kitchen!
FUNNY EGGS
½ cup butter
¼ cup brown sugar
1 can refrigerator biscuits
1 lb. can apricots, drain &
reserve ½ cup liquid
paprika
Melt butter in round baking dish. Sprinkle brown sugar into dish. Blend well. Dip biscuits in mixture, coating both sides. Arrange biscuits in dish. Make a dent in center of each biscuit. Place one apricot, round side up, in indentation. Pour liquid over the top. Sprinkle with paprika. Bake at 400° for 15 minutes.
CRISPIX CRUNCHIES
1 box (12 oz.) Crispix cereal
1 bag (16 oz.) marshmallows
1 stick butter
4 regular size Snickers bars
Melt together the butter and two Snickers bars. Stir in marshmallows and blend well. Remove from heat. Stir in cereal. Toss to coat. Dice remaining two Snickers bars and stir pieces into mixture. Press into buttered 9 x 13" pan. Cool and cut into bars.
Freezing candy bars first makes dicing easier.
FROSTY FRUIT SALAD
2 cups sugar
1/8 tsp. salt
1 qt. buttermilk
1 tsp. vanilla
1 can (20 oz.) crushed pineapple,
drained
1 can (17 oz.) fruit cocktail,
drained
Combine first four ingredients. Blend well. Gently stir in canned fruits. Place mixture in 9" square pan. Freeze until firm.
RASPBERRY BARS WITH VANILLA CHIPS
1 pkg. raspberry cake mix
2 eggs
¼ cup water
¼ cup brown sugar
¼ cup butter or margarine
1 cup vanilla chips
Preheat oven to 375°. Combine first five ingredients. Blend well. (Batter will be thick.) Blend in chips. Spread evenly into a greased 9 x 13" pan. Bake 24-27 minutes. Cool in pan and cut into bars.
STRAWBERRY-RHUBARB CRUNCH PIE
1 egg
1 cup sugar
2 Tbsps. flour
1 tsp. vanilla
3 cups chopped rhubarb
1 pt. fresh strawberries, halved
Beat the egg, then beat in the sugar, flour & vanilla. Gently fold in rhubarb & strawberries. Pour into 9" unbaked pie shell.
Topping:
¾ cup flour
½ cup brown sugar
½ cup quick oats
½ cup margarine
Combine the first three ingredients. Cut in margarine until crumbly. Sprinkle over pie. Bake at 400° for ten minutes. Reduce oven to 350° and bake until golden brown & bubbly.
RHUBARB SALAD
2 cups chopped rhubarb
1 cup pineapple, drain & reserve
juice
¾ cup sugar
1 pkg. (3 oz). strawberry gelatin
¾ cup water
Combine rhubarb, pineapple juice and sugar. Cook until tender. Stir in gelatin. Stir until dissolved. Add water and pineapple. Chill until set.
Page 2 Top of Page
CROCK POT HAM & SCALLOPED POTATOES
6-8 slices of ham
8-10 medium potatoes, peeled &
thinly sliced
2 onions, thinly sliced
1 cup grated cheddar or American
cheese
1 can (10 oz.) cream of celery
or mushroom soup
Layer half the ham. potatoes and onions in crock pot. Sprinkle with salt & pepper to taste. Top with half the cheese. Repeat layers. Spoon undiluted soup over the top. Sprinkle with paprika. Cover and cook: low 8-10 hours or high 4 hours.
TEXAS POVERTY PIE
2 double crust 9" pie shells
1 lb. ground beef, uncooked
2 grated carrots
1 diced onion
2 cups corn
2 cups cooked green or lima beans
2 cups tomato juice
1 tsp. salt
¼ tsp. pepper
½ cup chopped celery
Combine all ingredients and place into bottom crusts. If thicker mixture is desired, add 1-2 tablespoons of flour or cornstarch. Seal, flute and slit top crusts. Bake for 10 minutes at 425°. Reduce heat to 350° and bake for 70 minutes.
BROCCOLI RICE CASSEROLE
1 cup long grain white rice
2 cups chicken broth OR 2 beef
or chicken bouillon cubes dissolved in 2 cups hot water
2 Tbsps. butter or margarine
1 medium onion, coarsely chopped
4 cups broccoli florets & stems,
peeled and cut into bite sized pieces
½ cup grated Parmesan cheese
Microwave method: Combine rice, broth & butter in 2 quart microwave dish. Cover with plastic wrap and cook on high 12-14 minutes. Grease or spray a 2 quart microwave casserole dish. Layer half the rice, half the broccoli. half the onion and half the cheese into the dish in order given. Repeat layers, ending with cheese. Cover with plastic wrap and cook on high five minutes.
Conventional method: In a saucepan, cook rice, broth & butter per package directions. Grease or spray a 2 quart casserole. Layer half the rice, half the broccoli, half the onion and half the cheese into the casserole in order given. Repeat layers, ending with cheese. Cover loosely with foil. Bake in 350° oven on center rack 20 minutes or until knife inserted into center comes out hot.
BBQ BEEF MUFFINS
1 tube refrigerator buttermilk biscuits
1 lb. ground beef
½ cup ketchup
3 Tbsps. brown sugar
1 Tbsp. cider vinegar
½ tsp. chili powder
1 cup (4 oz.) shredded cheddar
cheese
Separate biscuits into 10 pieces and flatten into 5" circles. Press into greased muffin cups (bottom and sides). Brown beef in skillet and drain. In bowl. combine ketchup, brown sugar, vinegar and chili powder. Stir till smooth. Add meat and mix well. Divide (about ¼ cup each) into muffin cups. Sprinkle with cheese and bake at 375° for 18-20 minutes. Cool 5 minutes and remove from tin and serve.
5-SPICE CHICKEN BREAST
¼ cup orange juice
1 Tbsp. honey
1 Tbsp. soy sauce
1 tsp. cornstarch
½ tsp. 5-Spice
4 skinless & boneless chicken
breasts
Combine first four ingredients. Mix well. Stir in seasoning. Microwave mixture uncovered 1 to 1½ minutes until mixture thickens and boils, stirring occasionally. Arrange chicken breasts in 8" round dish. Brush generously with glaze. Cover with wax paper Microwave at 70% power 8-9 minutes until no longer pink, rotating dish once.
ZESTY PINWHEELS
6 Tbsp. grated sharp cheddar cheese
½ cup COOKIES TACO SAUCE
1 can (6 oz.) deviled ham
½ tsp. onion salt
½ cup chopped green chiles
2 Tbsps. margarine
Dash Tabasco
Mix flour and salt. Cut in cheese and margarine. Add chiles, COOKIES TACO SAUCE, Tabasco and mix well. Knead on floured board and roll to 1/8" thick. Spread with ham, roll, wrap and chill overnight. Slice thin and bake on cookie sheet about 10 minutes in 400° oven.
Page 3 Top of Page
TURKEY DRESSING SANDWICH
8-10 lb. turkey, cooked, cooled
& cut up
1 pkg. Kellogg's crouton stuffing
mix
½ cup chopped celery
¼ cup chopped onion
½ cup margarine
salt & pepper to taste
1 beaten egg
2 chicken bouillon cubes or 2 tsps.
bouillon powder
1 cup hot water
Make a gravy by stirring together the turkey drippings, water and bouillon. Separately combine croutons, celery, onion, margarine, eggs and hot water. Combine gravy and crouton mixture. Mix in cut up turkey. Bake in oven one hour at 350°, or cook in crock pot on high 2-3 hours.
CURED SMOKED SALMON
1 gallon cold water
1¾ cups Morton Tender Quick
Mix
½ cup brown sugar
½ cup white sugar
Fish can be cut into fillets or steaks, but none should be thicker than 1½".
In a non corrosive container, dissolve Tender Quick and sugars in water. Add fish pieces and weigh down with plate to keep submerged. Refrigerate 16 hours. Remove fish. rinse in cold water and pat dry. Smoke 5-6 hours at 160° or bake 30 minutes at 225°.
CALICO (SWEET & SOUR) BEANS
8 bacon slices
4 large onions, sliced
½ to 1 cup brown sugar
1 tsp. salt
½ cup vinegar
1 tsp. dry mustard
½ tsp. garlic salt
2 cans (15 oz.) dried lima beans,
drained
1 can (16 oz.) green lima beans,
drained
1 can (1 lb.) red kidney beans
1 medium size can New England style
baked beans, undrained
Fry bacon until crisp. Remove and drain, reserving 1 tablespoon of fat in pan. Add next six ingredients. Cover and cook 20 minutes. Combine beans and mix well. Add onion mixture to bean mixture. Stir in bacon. Place in 3 quart baking dish. Bake one hour at 350°.
BACON & EGGS SANDWICH SPREAD
3 hard cooked eggs, sliced
2 Tbsps. chopped onion
2 Tbsps. diced green pepper
¼ cup sliced black olives
1 cup shredded cheddar cheese
6 slices fried, crumbled bacon
salt & pepper to taste
1/3 cup salad dressing
Combine all ingredients and refrigerate one hour. Spread onto bread, toast, muffins, etc.
ZESTY SHERRY MARINADE
1½ Tbsps. dry mustard
1½ Tbsps. sweet paprika
1 Tbsp. ground coriander
1 tsp. coarse ground black pepper
½ tsp. salt
3 Tbsps. dry sherry
2 Tbsps. vegetable oil
2 Tbsps. water
3 garlic cloves, minced
Combine all ingredients, stirring until well blended. Marinate beef 15 minutes to 2 hours before grilling. Makes ½ cup.
TANGY BBQ SAUCE
1 cup ketchup
2 Tbsps. lemon juice
2 Tbsps. vinegar
¼ cup brown sugar
2 tsps. prepared mustard
½ to 1 tsp. hot pepper sauce
1 bay leaf
1 garlic clove, minced
½ cup water
2 tsps. worcestershire sauce
Combine all ingredients in a saucepan. Bring to a boil. then reduce heat. Cover and simmer 30 minutes, stirring occasionally. Makes 1½ cups.
Had to go to Kentucky to get this one!
IOWA CHOP MARINADE VIA KENTUCKY
¾ cup soy sauce
2 Tbsps. olive oil
1 Tbsp. ketchup
1 medium onion, chopped
1 glove garlic, minced
Combine all ingredients and marinate chops in refrigerator several hours or overnight. Grill several minutes an each side, then stand chop up on side and grill until done.
MOVING?
Make sure your "BEST OF THE OPEN
LINE" Bulletin goes with you! Send your new address and an old mailing
label to:
BEST OF THE OPEN LINE
PO. Box 2147
Cedar Rapids, Iowa 52406
Page 4 Top of Page
PEANUT BUTTER CHOCOLATE CHUNK COOKIES
½ cup butter or margarine
¾ cup sugar
2/3 cup brown sugar
2 egg whites
1¼ cups chunky peanut butter
1½ tsps. vanilla
1 cup all purpose flour
½ tsp. baking soda
¼ tsp. salt
5 Butterfinger candy bars (2.1
oz.), cut into 1" squares
Beat butter with electric mixer at medium speed until creamy. Gradually add sugars, beating well. Add egg whites and beat well. Stir in peanut butter and vanilla. Combine dry ingredients and add to creamed mixture. Beat well. Stir in candy. Roll dough into 1½" balls. Place 2" apart on lightly greased sheet. Bake at 350° for 11 minutes or until brown. Cool 3 minutes on sheet, then remove to rack and cool completely.
STRAWBERRY-OATMEAL LOAF
¾ cup sugar
1/3 cup butter
2 eggs, beaten
¼ cup milk
1 cup fresh berries, mashed &
drained
1 Tbsp. lemon juice
1 tsp. grated lemon rind
2 cups whole wheat flour
3 tsps. baking powder
½ tsp. salt
1 cup quick rolled oats
½ cup chopped nuts
¼ cup raisins
Cream sugar and butter. Stir in eggs, milk, berries, lemon juice and rind. In separate bowl, sift flour, baking powder and salt. Stir in oats. Add flour, oat mixture to milk berry mixture, gradually. Stir well after each addition. Fold in raisins and nuts. Pour into greased and floured loaf pan and bake at 350° for 40-50 minutes. This bread is delicious toasted with fresh strawberry jam.
SPRINGTIME TEMPTATION PIE
1 cup boiling water
1 container (8 oz.) Cool Whip
1 pkg. (3 oz.) lemon gelatin
2 cups mini marshmallows
½ cup orange sherbet
1 lb. crushed pineapple, drained
In a saucepan, stir together water & gelatin until dissolved. Add orange sherbet and stir until melted. Refrigerate until slightly thickened. Fold in Cool Whip, marshmallows and pineapple. Pour into 9" graham cracker crust and freeze until firm.
SPICY APPLE CRUNCH CAKE/MUFFINS
2 cups flour
1 cup brown sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
¼ tsp. cloves
½ cup oil
1 cup applesauce
¼ cup milk
1 cup chopped walnuts
Combine all ingredients except nuts. Beat at low speed until moist. Beat three minutes at medium speed. Stir in nuts. Pour into greased & floured 9 x 13" pan or 24 lined muffin cups.
Topping:
½ cup brown sugar
½ cup chopped walnuts
¼ cup flour
3 Tbsps. softened butter
1 tsp. cinnamon
Combine all ingredients and sprinkle over top of cake/muffins. Bake at 350° for 35-40 minutes for cake, or 20-25 minutes for muffins.
NO SUGAR CAKE
1 cup chopped dates
½ cup raisins
½ cup chopped prunes
1 cup water
1 stick margarine
2 beaten eggs
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
½ cup nuts
Combine the first four ingredients in a saucepan. Boil two minutes. Remove from heat and stir in margarine until melted. Cool. Sift together dry ingredients, and add to cooked mixture with eggs, vanilla and nuts. Place in greased & floured 8 x 8" pan. Bake at 350° for 25 minutes.
FRESH CHERRY PIE FILLING
4 cups fresh cherries, pitted
1½ cups sugar
dash salt
1/3 cup cornstarch
4 drops almond extract (optional)
1 Tbsp. margarine
Combine first five ingredients. Cook until thick. Stir in margarine and place in pie shell.
Page 5 Top of Page
BANANA PIE
¼ cup cornstarch
2/3 cup sugar
½ tsp. salt
2½ cups milk
4 egg yolks, beaten
2 tsps. vanilla
2 bananas, sliced
3 egg whites
¼ tsp. cream of tartar
½ tsp. vanilla
1/3 cup sugar
Combine first 3 ingredients in a heavy saucepan. Gradually stir in milk. Cook and stir over medium heat until mixture thickens and starts to boil. Pour some of hot mixture into beaten yolks. Pour yolk mixture into hot mixture. Return to a boil. Cook and stir one minute. Remove from heat and stir in vanilla. Let cool. Place sliced bananas onto the bottom of a baked & cooled 9" pie shell. Top with cooled filling. Beat egg whites together with cream of tartar. Gradually add sugar and vanilla. Beat. Spread on top of custard and bake 10 minutes at 350°.
VELVETY CHOCOLATE CREAM PIE
1/3 cup cocoa
1¼ cups sugar
1/3 cup cornstarch
¼ tsp. salt
3 cups milk
3 Tbsps. butter or margarine
1½ tsps. vanilla
Combine dry ingredients in saucepan. Blend in milk until smooth. Cook and stir over medium heat until mixture starts to boil. Boil and stir 3 minutes. Remove from heat and stir in butter and vanilla. Pour into a baked and cooled 9" pie crust. Carefully press plastic wrap down onto filling. Chill 3-4 hours. Remove plastic and garnish with whipped cream and chocolate curls, if desired.
HAM BALLS
1 lb. ground ham
1½ lbs. ground pork
2 cups bread crumbs
2 eggs
1 cup milk
Combine all ingredients together and roll into 16 balls. Place ham balls in baking pan.
1 cup brown sugar
1 tsp. dry mustard
½ cup vinegar
½ cup water
Combine and pour over ham balls. Bake one hour at 325°, basting occasionally. Thanks to Tula Margellos of Cedar Rapids for passing along this Ethnic Fest treat.
BAKLAVA
1 lb. phyllo (filo) dough
6 cups chopped walnuts
1 lb. unsalted butter, melted
¼ tsp. cinnamon, mixed into
the nuts
Butter the bottom of a deep pan and layer filo and melted butter alternately six times. Then alternate filo, butter, filo, nuts. Save last five filo sheets for the top. Cut into pieces. Bake at 350° for one hour.
Syrup:
4½ cups sugar
2¼ cups water
1 cinnamon stick
3 Tbsp. lemon juice
Combine and boil until syrup stars to thicken. Cool completely.
Pour the cool syrup over hot baklava immediately after removing it from the oven. Let stand overnight.
CHOCOLATE PEANUT BUDDY BARS
1 cup peanut butter, any kind
6 Tbsps. softened butter or margarine
1¼ cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
¼ tsp. salt
2 cups milk chocolate chips
Preheat oven to 350°. Beat peanut butter and butter together until smooth. Add sugar, eggs and vanilla. Beat until creamy. Blend in flour and salt. Stir in 1 cup of the chocolate chips. Spread into an ungreased 9 x 13" pan. Bake 25-30 minutes until the edges begin to turn brown. Remove from oven and sprinkle on remaining chips. Let stand five minutes until melted. Spread melted chocolate evenly over bars.
BROCCOLI SUPREME
1 pkg. (10 oz.) frozen, chopped
broccoli
1 egg, slightly beaten
1 large can cream style corn
1 Tbsp. grated onion
1 tsp. pepper
3 Tbsps. butter or margarine, melted
1 cup Herb seasoned stuffing mix
Pour boiling water over broccoli and drain. Combine egg, broccoli, corn, onion, salt and pepper. Combined melted butter and stuffing mix and add all but ¼ cup to vegetable mixture. Sprinkle remaining crumbs on top. Bake, uncovered, 35-40 minutes in 350° oven.
Page 6 Top of Page
CHUCK CHALLENGE IV BEEF BIRTHDAY
CAKE
(Dwayne Schmidt, WMT Open Line
Host)
3½ lbs. lean ground beef
2 cups soft fine bread crumbs
1 egg, beaten
1 can (12 oz.) evaporated milk
2 cups soft fine bread crumbs
1 egg, beaten
1 can (12 oz.) evaporated milk
1/3 cup minced onion
½ tsp. salt
½ tsp. pepper
1 Tbsp. prepared horseradish
1/3 cup ketchup
2-3 Tbsps. hot pepper sauce (optional)
1 Tbsp. Cajun spice (optional)
Combine all ingredients in large bowl until evenly mixed. Pack firmly into ungreased bundt pan. Bake at 350°-375° for 90 minutes to 2 hours (until toothpick inserted into center comes out clean). Let stand 5 minutes before unmolding onto large platter. Before unmolding, siphon out excess fat with meat baster. Garnish with onion rings, spiced crab apples or hot red peppers, if desired.
NOTE Dwayne drizzled melted Velveeta cheese over his, and garnished with Italian parsley and watermelon cubes. He still lost!
STEAK ON A STICK
(Rich Balvanz, WMT Farm Director)
1 lb. boneless beef sirloin steak
2 Tbsps. vegetable oil
1 Tbsp. lemon juice
1 Tbsp. water
2 tsps. Dijon mustard
1 tsp. honey
½ tsp. dried oregano leaves
¼ tsp. pepper
1 green, red or yellow bell pepper,
cut into 1" pieces
8 large mushrooms
Cut steak into 1" pieces. Whisk together next 7 ingredients. Add beef, bell peppers and mushrooms and stir to coat. Alternately thread pieces of beef, bell pepper and mushrooms onto four 12" skewers. Grill over medium coals for 8-11 minutes, turning occasionally.
NOTE. Rich used 1 yellow and 1 red bell pepper for more color and flash. He still lost!
CHERRY BOUNCE
5 cups cherries, unpitted
4 cups sugar
fifth of vodka
Combine in a gallon jar. Let stand six weeks, stirring every day. Strain & bottle.
HONEY MUSTARD-GLAZED STEAK SALAD
(Nancy Degner, Iowa Beef Council)
1/3 cup coarse grained or regular
Dijon mustard
1 Tbsp chopped parsley
1½ Tbsps. honey
1 Tbsp. cider vinegar
1 Tbsp. water
¼ tsp. hot red pepper sauce
1/8 tsp. coarse ground black pepper
1 1b. sirloin steak
Combine first 7 ingredients. Brush generously over both sides of steak. Grill to desired doneness, turning once, again brushing with glaze. Cut into small strips and combine with your favorite salad combinations.
LEMON-ROSEMARY RUB
(Nancy Degner)
1½ tsps. grated lemon peel
1 tsp. dried rosemary leaves, crushed
¼ tsp. salt
¼ tsp. dried thyme leaves
¼ tsp. coarse ground black
pepper
2 large garlic cloves, minced
SOUTHWESTERN RUB
(Nancy Degner)
1½ tsps. chili powder
1 tsp. garlic powder
½ tsp. dried, crushed oregano
leaves
¼ tsp. ground cumin
For either rub, combine all ingredients. Use to season tender beef steaks or roasts such as sirloin, T bone, porterhouse, tenderloin. rib eye and top loin. Makes enough to season 2 pounds of beef.
NOTE Although all of Nancy's recipes were delicious, she lost too!
On this, the 500th anniversary of its coming to North America, the winner of Chuck Challenge IV is: The Cow!
FRESH FRUIT GLAZE #1
1 Tbsp. cornstarch
¼ cup sugar
1 cup cold water
1 tsp. Fruit Fresh
1 tsp. lemon juice
1 tsp. vanilla
Combine cornstarch & sugar. Add cold water and cook until thickened. Cool slightly. Stir in remaining ingredients and pour over fruit.
Page 7 Top of Page
Thanks to Mary Nedved Potter from the Amana General Store for sharing these microwave goodies.
QUICK PECAN BREAKFAST RING
2/3 cup brown sugar
¼ cup butter
1 Tbsp. milk
½ cup chopped nuts
3 cans refrigerator biscuits
Combine brown sugar, butter and milk in 2 cup container (glass measure). Cook on full power for 1½ to 3½ minutes or until butter is melted. Sprinkle nuts evenly in bottom of 8 cup tube dish. Pour half of brown sugar mixture over nuts. Arrange biscuits in dish. Top with remaining brown sugar mixture. Cook at 70% power for 7 to 9 minutes or until top springs back when pressed lightly with finger. Let stand two minutes. Invert on serving platter. Serve immediately! Yield: 1 ring.
SPINACH QUICHE
1 9" baked pastry shell
¾ cup shredded cheddar cheese
4 eggs, beaten
1 Tbsp. flour
1 cup half & half or evaporated
milk
½ cup chopped onion
1 can (4 oz.) sliced mushrooms,
drained*
½ tsp. salt
dash pepper
1 pkg. (10 oz.) frozen, chopped
spinach, cooked and drained
¼ cup shredded cheddar cheese
Bake pastry shell. as desired. Set aside. Sprinkle ¾ cup cheese in bottom of baked pie shell. Combine eggs, flour, half & half, onion, mushrooms, salt, pepper and spinach in large mixing bowl. Pour mixture into pie shell. Sprinkle remaining ¼ cup cheese over top. Cook at 80% power for 10 to 13 minutes or at 40% power for 25 to 30 minutes, or until a knife inserted near center comes out clean. Yield: 6 servings.
*Substitute 1 can (6 oz.) sliced water chestnuts, drained, for mushrooms, if desired.
COTTAGE CHEESE PANCAKES
Combine in a bowl:
4 egg yolks, well beaten
1 cup creamy cottage cheese
½ tsp. salt
Fold in ¼ cup sifted flour
Beat 4 egg whites until stiff, but not dry. Slowly fold whites into yolk mixture. Spoon by tablespoonfuls onto griddle. Cook slowly until golden brown on each side.
EVERYBODY'S FAVORITE POTATO SALAD
8 cups potatoes, cooked, peeled
& sliced
½ cup chopped green pepper
½ cup chopped onion
½ lb. bacon, fried &
crumbled
1/3 cup vinegar
1 Tbsp. butter or bacon drippings
1 Tbsp. flour
1½ tsps. salt
½ tsp. paprika
1/8 tsp. cayenne pepper
1 1/3 cups evaporated milk
1 cup shredded American cheese
Combine the first 5 ingredients. Stir dry ingredients into melted butter or bacon drippings. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and begins to boil. Add cheese and stir until melted. Cool slightly. Pour over potato mixture and toss well. Garnish with hard cooked egg slices and sliced green peppers. Chill.
MAYONNAISE DRESSING FOR POTATO SALAD
¾ cup sugar
¼ cup flour
½ tsp. salt
¼ tsp. dry mustard
2 slightly beaten eggs
1/3 cup vinegar
¾ cup water
1½-2 Tbsps. butter or margarine
Combine dry ingredients. Combine eggs, vinegar and water. Blend both mixtures together. Cook and stir until mixture thickens and starts to boil. Stir in butter until melted. Cool and refrigerate. Thin with milk, if desired.
REFRIGERATED WATERMELON RIND
PICKLES
National Watermelon Promotions
Board
4 cups cubed, peeled watermelon
rind, red removed
¾ cup granulated sugar
1 cup vinegar
2 sticks cinnamon, about 3" each
1 tsp. whole cloves
In medium saucepan, stir together all ingredients. Bring to a boil over high heat; stirring often. Reduce heat. cover and simmer gently until rind is translucent, about 45-50 minutes. Cool and refrigerate with liquid in covered glass container. Store at least twelve hours before serving to blend flavors. Refrigerated pickles keep up to 2 weeks.
Page 8 Top of Page
No shortening in this recipe, but it works.
MICROWAVE BREAD
2 cups white flour, divided
1 cup whole wheat flour
1 pkg. yeast
2 tsps. sugar
1 tsp. salt
1/8 tsp. baking soda
1 cup milk
¼ cup water
Combine one cup of white flour with the whole wheat flour. Add remaining dry ingredients. Heat milk and water together. Stir into dry ingredients. Beat well. Add remaining flour. Sprinkle bottom of microwave dish with corn meal. Place dough into dish. Microwave at 50% one minute; then let stand 10 minutes. Repeat two more times. Microwave on high 4-6 minutes.
GRILLED LEMON POTATOES
3 large russet potatoes
1/3 cup butter or margarine
1 Tbsp. lemon juice
1¼ tsps. lemon pepper
½ tsp. garlic salt
½ tsp. seasoned salt
Cut potatoes in half lengthwise. Deeply score cut surface. Cover skin side with aluminum foil. Melt butter in small saucepan. Stir in remaining ingredients. Generously brush cut sides of potatoes with butter mixture. Grill until tender, about 45 minutes.
Microwave method: Cook whole potatoes on high seven minutes. Cool slightly. Slice and brush as above. Grill only 5-10 minutes until heated through.
MICROWAVE CAKE
½ pkg. cake mix
2/3 cup water
1/3 cup oil
1 egg
Combine all ingredients in a medium bowl. Beat with a spoon until well blended, breaking up any lumps (batter will be thin). Pour into 8" round microwave pan. Microwave on high 6½ to 8 minutes until cake pulls away from side of pan and top no longer looks shiny and wet. (500 watt or less microwaves may require longer cooking time.) Remove from pan and cool.
MICROWAVE FRUIT SALAD
1 pkg. (3 oz.) tapioca pudding
1 pkg. (3 oz.) vanilla pudding
(not instant)
1 can (20 oz.) chunk pineapple
1 can (20 oz.) mandarin oranges
1 can (20 oz.) sliced peaches
2 large bananas, sliced
Drain fruit, reserving liquid. Add enough water to measure 3 cups. Add liquid to pudding mixes and microwave on "high" 8 to 10 minutes, stirring every 2 minutes until thick and bubbly. While hot, add drained fruit and bananas. Stir well and chill.
Now that the kitchen is all cleaned up and the dishes are dried and put away, I hope you can sit and relax for a few hours and enjoy the coming of fall. My favorite season.
If you are in the Cedar Rapids area or wanting to take a short road trip, and looking for a late summer sizzling bargain ... you'll want to come to the annual WMT Action Auction. There will be brand new, brand name merchandise and valuable certificates from area merchants at no more than 70% of the retail or sale price. It's Saturday, August 28 at WMT Broadcast Park, 600 Old Marion Road NE. Just took for the big top! S. K. R.
TO ORDER 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 50 per year Sharon Reeves, Open Line Co-Host and Editor Dwayne Schmidt, Open Line Co-Host
PAGES