Page 1 Top of Page
DWAYNE'S MOM'S PEACHES & CREAM CHEESECAKE
¾ cup flour
3 Tbsps. butter
1 tsp. baking powder
1 egg
½ tsp. salt
½ cup milk
1 (3¼ oz.) pkg. vanilla
pudding. Do not use instant
1 (15-20 oz.) can sliced peaches
8 oz. cream cheese, softened
½ cup sugar
½ tsp. cinnamon
1 Tbsp. sugar
Grease the bottom and sides of a 9" pie plate. Combine the first 7 ingredients. Beat 2 minutes with an electric mixer at medium speed. Pour into pie plate. Drain peaches, reserving the juice. Arrange peaches over the top of the batter. Combine cream cheese, ½ cup sugar and 3 tablespoons of peach juice. Beat 2 minutes with an electric mixer at medium speed. Spoon over batter Leaving 1" around the edge. Combine cinnamon and remaining sugar and sprinkle over top. Bake at 350° for 30-35 minutes until browned. Chill until firm.
JULIE'S BLUEBERRY & CHEESE SQUARES
1½ pkts. graham crackers
½ cup butter or margarine,
melted
8 ozs. cream cheese, softened
¼ cup milk
2 Tbsps. powdered sugar
1 can blueberry pie filling
Roll graham crackers to fine crumbs. Combine with melted butter and mix well. Reserve ½ cup of crumb mixture for topping. Press the remaining crumbs into an 8" x 10" pan. Chill. Blend cream cheese, powdered sugar and milk until smooth. Spread over chilled crumb layer. Spoon blueberry pie filling over cream cheese. Top with cool whip or whipped cream. Sprinkle with reserved crumbs. Chill until ready to serve.
DIABETIC FRUIT COOKIE
½ cup prunes
½ cup dates
½ cup raisins
1 stick margarine
1 egg, beaten
1 cup flour
½ tsp. baking soda
1 tsp. vanilla
½ cup nuts
Cook fruit in 1¼ cups of water for 6 minutes. Add margarine and cool. Stir in remaining ingredients and chill 1 hour. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 minutes.
SUGARLESS APPLE PIE
1 (6 oz.) can frozen apple juice,
thawed
2 Tbsps. cornstarch
1 Tbsp. margarine
1 tsp. cinnamon
4 to 5 packets Sweet One sugar
substitute (opt.)
4 cups cooking apples, peeled and
sliced
1 double 9" pie crust or one bottom
crust recipe
Mix 2 tablespoons juice concentrate with the cornstarch. Heat the remaining concentrate. Blend in the cornstarch mix; stir and cook until smooth and clear. Stir in margarine and cinnamon. Pour this mixture over the apples and toss to coat. For lower calories place apples in pie pan and cover with top crust. Bake at 425° for 15 minutes. Lower to 325° and bake 45 minutes to 1 hour.
MOCK SOUR CREAM
2 Tbsps. skim milk
1 Tbsp. lemon juice
1 cup low fat or non fat cottage
cheese
Combine all ingredients together using a blender or food processor. Another option is to use a blender to combine an equal amount of low fat or non fat cottage cheese with low fat or non fat plain yogurt.
Page 2 Top of Page
If this was as big a hit in Clinton as it was on the Open Line, then a lot of people have added this to their recipe file.
RHUBARB COFFEE CAKE
HOMESPUN LINE, KROS RADIO CLINTON,
IA
Cream together:
½ cup butter
1½ cups sugar
1 egg
Combine:
2 ½ cups flour
1 tsp. salt
1 tsp. baking soda
Combine:
1 cup milk
1 tsp. vanilla
Mix together:
½ cup sugar
1 tsp. cinnamon
Add the flour mixture to the creamed mixture alternately with the milk mixture. Stir in 2 cups of rhubarb. (Batter will be stiff.) Place in a greased and sugared 9" x 13" pan. Sprinkle sugar/cinnamon mixture over top. Bake at 350° for 35-40 minutes. Do not overbake!
RHUBARB BARS
1 cup flour
5 Tbsps. powdered sugar
½ cup margarine
2 eggs, beaten
1½ cups sugar
1/3 cup flour
¾ tsp. salt
3 cups rhubarb, finely chopped
Combine the first 3 ingredients. Press into a 9" square pan. Bake at 350° for 15 minutes. Combine remaining ingredients and pour over baked crust. Return to oven and bake 35-40 more minutes. Cool completely before cutting.
RHUBARB-APRICOT JAM
8 cups rhubarb. finely chopped
4 cups sugar
1 can apricot pie filling
1 (3 oz.) pkg. orange gelatin
Combine the rhubarb and sugar in a non metallic bowl. Let stand overnight. Place rhubarb mixture in saucepan, and bring to a boil. Reduce heat and simmer 10 minutes. Add pie filling and return to a boil. Stir in gelatin until dissolved. Place in jars, seal and chill or freeze.
RHUBARB DUMPLINGS
Sauce:
1½ cups sugar
1 Tbsp. flour
¼ tsp. cinnamon
¼ tsp. salt
1½ cups water
½ cup butter
1 tsp. vanilla
red food coloring (optional)
Combine the first 4 ingredients in the order given. Gradually add the water and butter. Bring to a boil and cook 1 minute. Remove from heat, and stir in vanilla and food coloring. Set aside to cool.
Dough:
2 cups flour
2 Tbsps. sugar
2 tsps. baking powder
¼ tsp. salt
2 ½ Tbsps. cold butter
½ to ¾ cup milk
Combine dry ingredients. Cut in the butter. Add enough milk to form a ball of dough. Roll out on a floured board into a 10" x 12" rectangle.
Filling:
2 Tbsps. butter, softened
2 cups rhubarb, chopped
½ cup sugar
cinnamon to taste
Spread softened butter over 1 side of dough rectangle. Spread rhubarb over the top. Sprinkle with sugar and cinnamon. Roll up like a jelly roll and cut into 12 equal slices. Place slices on a 9" x 13" greased sheet. Pour sauce over slices. Bake at 350° for 35 minutes.
CREAMY PINEAPPLE DESSERT
1 (20 oz.) can pineapple tidbits
1 pkg. regular vanilla pudding
1 pkg. lemon gelatin
1 (4 oz.) crtn. cool whip
2 cups vanilla cookie crumbs
¼ cup butter or margarine,
melted
Drain pineapple and reserve the juice. Add enough water to juice to equal 2 cups of liquid. Combine pudding, gelatin and liquid in a saucepan. Cook and stir over a medium heat to a full boil. Pour into a bowl and chill until thickened. Fold in topping. Combine crumbs and melted butter. Press into a 9" square pan. Bake at 375° for 8 minutes. Cool. Pour filling onto crust. Top with pineapple. Chill 2 hours.
Page 3 Top of Page
SOUTHWESTERN BEAN AND CHEESE SALAD
8 ozs. Brick or Mozzarella cheese
1 (15 oz.) can garbanzo beans,
rinsed and drained
1 (15 oz.) can black beans, rinsed
and drained
1 (15 oz.) can red kidney beans,
rinsed and drained
1 cup cherry tomatoes, halved
1 red or yellow sweet bell pepper,
chopped
1 bunch (about 1 cup) green onions,
sliced
¼ cup cilantro, chopped
2 cloves garlic, minced
¾ cup Italian dressing
¼ cup fresh lime juice
1 Tbsp. chili powder
Cut cheese in small chunks. Combine with remaining ingredients in a quart bowl. Refrigerate 2 hours or more (up to 2 days). Keep chilled until serving time. Makes 8 servings (about 1 cup each).
DRESSING FOR GREEN SALAD OR SLAW
4 Tbsps. vinegar
½ tsp. salt
dash of pepper
½ tsp. liquid artificial
sweetener
½ tsp. garlic juice
½ tsp. grated onion
4 Tbsps. water
Mix all ingredients and refrigerate. Shake well before using.
TOMATO DRESSING
1 (10¾ oz.) can condensed
tomato soup, undiluted
¼ tsp. garlic powder
¼ tsp. onion salt
1/8 tsp. pepper
3 Tbsps. vinegar
Mix all ingredients. Shake well before using. Refrigerate.
CHILI BUTTER
¾ cup butter or margarine,
softened
3 Tbsps. green chilies, diced
½ tsp. fresh garlic, minced
¼ tsp. chili powder
In a small mixing bowl. beat butter until fluffy. Stir in remaining ingredients. Serve on warm bread or on top of hot vegetables. Makes about 1 cup.
ZESTY SHRIMP PASTA SALAD
6 ozs. uncooked rotini
9 ozs. (about 1½ cups) medium
size shrimp, cooked, peeled & deveined
1 cup quartered cherry tomatoes
½ lb. (about 1 cup cubes)
Mozzarella Cheese, cut into ½" cubes
1 (3¼ oz.) can medium size
pitted black olives
¾ cup green bell pepper
strips
2/3 cup nonfat plain yogurt
3 Tbsps. Dijon style mustard
2 Tbsps. chives, chopped
1 tsp. lemon juice
Pinch of cayenne, to taste
Cook rotini according to package directions; drain well. Toss with shrimp, tomatoes, Mozzarella, olives and bell pepper. In small bowl, combine yogurt, mustard, chives, lemon juice and cayenne. Pour over pasta mixture: toss gently to combine. Refrigerate, covered, at least 2 hours to allow flavors to blend. Serves 6 to 8.
REFRESHING PASTA SALAD
8 ozs. colored pasta, cooked &
drained
2 tomatoes, diced
1 green pepper, diced
1 cucumber, peeled & diced
1 onion, diced
2 stalks celery, cut up
¾ cup ketchup
½ cup corn oil
¾ cup sugar
½ cup white vinegar
salt & pepper
Toss pasta and vegetables together. Combine dressing ingredients, stirring until sugar is dissolved. Pour over vegetables and chill.
FAVORITE HOT CHICKEN SALAD
4 cups chicken breast, cooked
4 cups celery, diced
4 hard cooked eggs, chopped
2 Tbsps. lemon juice
½ tsp. salt
1 Tbsp. onion, chopped
1½ cups mayonnaise
½ cup slivered almonds
1 cup grated cheese
1½ cups crushed potato chips
Cut chicken into large pieces. Combine chicken with the next 6 ingredients. Refrigerate overnight. Add almonds and sprinkle with cheese and chips. Place in a 2½ quart casserole. Bake at 400° for 25 minutes.
Page 4 Top of Page
SOCKERKAKA (SUGAR CAKE)
1½ cups sifted flour
2 tsps. baking powder
1/8 tsp. salt
½ cup boiling water
¼ cup butter
3 eggs
1 cup less 1 Tbsp. sugar
2 tsps. lemon peel, grated
Butter a 2 quart fancy tubed mold or a form cake mold. Sift together flour, baking powder and salt. Set aside. Add butter to boiling water and set aside to cool. Beat eggs until very thick and piled softly. Add sugar gradually, beating thoroughly after each addition. Stir in lemon peel. Sift dry ingredients over mixture, one fourth at a time. Gently fold until just blended after each addition. Add the butter/water mixture all at once and quickly mix until just smooth. Pour into prepared pan. Bake 325° for 1 hour until cake tests done. Cool completely before removing from pan. Sprinkle generously with powdered sugar; or serve plain with fruit or ice cream.
SILVER WHITE CAKE
2 cups flour
1½ cups sugar
3½ tsps. baking powder
1 tsp. salt
½ cup shortening
1 cup milk, divided
1 tsp. vanilla
4 egg whites
Preheat oven to 350°. Grease and flour a 13" x 9" x 2" or 2 round layer pans. Measure the flour, sugar, baking powder, salt, shortening, 2/3 cup of milk and the vanilla into a large mixing bowl. Blend 30 seconds with an electric mixer at low speed, scraping sides of bowl constantly. Add remaining milk and egg whites and beat 2 minutes at high speed, scraping sides of bowl occasionally. Pour into pan and bake until a toothpick inserted in center comes out clean; 35-40 minutes in 9" x 13" pan, or 30-35 minutes in round pans. Cool and frost as desired.
AMISH BUTTER CRUNCH CANDY
2 sticks margarine, melted
1 cup sugar
1 Tbsp. Karo Syrup
1 Tbsp. water
¾ cup nuts
Heat margarine and sugar together. When the mixture starts to bubble, add syrup and water. Boil to hard ball stage. Stir in nuts. Pour onto a greased sheet and cool completely. Melt 2 ounces of chocolate and spread over top. When set, turn over and spread 2 more ounces of chocolate onto bottom, if desired.
AMAZING CORN CAKE
1 (17 oz.) can cream corn
½ cup brown sugar, packed
¾ cup sugar
3 eggs
1 cup vegetable oil
1 Tbsp. baking powder
2¼ cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
½ cup raisins
½ cup chopped nuts (optional)
Mix together the first 3 ingredients. Add eggs and oil; blend well. Combine dry ingredients and add to corn mixture. Mix well. Stir in raisins and nuts. Pour into a greased 9" x 13" x 2" dish. Bake at 350° for 30-35 minutes; until cake tests done. Cool completely.
4 Tbsps. butter or margarine
½ cup brown sugar, packed
¼ cup milk
2-3 cups sifted powdered sugar
Place butter and sugar in a saucepan and bring to a boil over medium heat. Remove from heat and stir in milk. Add as much powdered sugar as necessary to desired consistency. Frost cooled cake.
JACK DANIELS CHOCOLATE ICE CREAM
1 2/3 cups unsweetened cocoa powder
1 1/3 cups sugar
4 cups heavy cream
4 cups half & half
5 1/3 ozs. semi sweet chocolate,
chopped
12 large eggs
2/3 cup Jack Daniels
Pour the cream and half & half into a saucepan. Sift the cocoa and sugar together over the liquid. Add the chocolate; heat and stir over a moderately low heat until the chocolate is melted. Remove from heat. Whisk the room temperature eggs until well blended. Whisk one quarter of the chocolate mixture into eggs. Blend well. Whisk in the remaining chocolate. Cook over a moderate heat for 4-5 minutes, stirring until the back of the spoon is coated. Do not let mixture boil! Transfer the mixture to a metal bowl, set in a larger bowl of ice and water. Stir until mixture is cold. In a small saucepan, heat the Jack Daniels until warm. Ignite it carefully lightly shaking until flames go out. Stir into the chocolate mixture and place into an ice cream freezer. Makes 3 quarts.
Page 5 Top of Page
I guess recipes are like fashions and recycle themselves every so many years. Here is a repeat from the 70's.
FUDGE BARS
AUGUST, 1970 OPEN LINE BULLETIN
½ cup shortening
1 cup brown sugar, packed
½ tsp. vanilla
¼ tsp. butter flavoring
(optional)
1 egg, beaten
¾ cup sifted flour
½ tsp. salt
½ tsp. baking soda
2 cups quick oatmeal
Cream together the first four ingredients. Add egg and beat until fluffy. Sift dry ingredients together and add to creamed mixture. Stir in oats and blend well. Reserve 1 cup of mixture. Press the remaining mixture into a greased 9" x 13" pan.
6 ozs. chocolate chips
1 Tbsp. butter
1 can sweetened condensed milk
¼ tsp. salt
1 tsp. vanilla
½ cup pecans or walnuts,
chopped
Melt the first four ingredients together over a low heat. Remove from heat and stir in vanilla and nuts. Pour over oat mixture in pan. Drop the reserve oat mixture in tiny dabs over the top. Bake at 350° for 25 minutes.
CHOCOLATE WHOOPIE PIES
2 cups flour
½ tsp. salt
1 tsp. soda
1/3 cup cocoa
1 cup sugar
¾ cup milk
1 tsp. vanilla
1 egg
1/3 cup margarine, melted
Mix together the first 4 ingredients. Blend in the remaining ingredients. Drop by teaspoonfuls onto a cookie sheet. Bake at 350° for 10 minutes.
Mix together:
7 Tbsps. marshmallow cream
1½ cups powdered sugar
1 1/3 sticks margarine
1 tsp. clear vanilla
Turn half of the cookies upside down and spoon filling onto each. Turn remaining cookies upside down and place on top of cookies to form a sandwich. Filling will turn yellow if regular vanilla is used.
BOSTON BROWNIES
12 oz. (2 cups) semisweet chocolate
chips, divided
5 Tbsps. butter
¾ cup plus
2 Tbsps. quick oats
¼ cup Kretschmer toasted
wheat germ
1/3 cup nonfat dry milk powder
½ tsp. baking powder
½ tsp. salt
½ cup walnuts, chopped
½ cup cranberries, chopped
2 eggs
¼ cup brown sugar, firmly
packed
¼ cup granulated sugar
1 tsp. vanilla extract
1 tsp. butter
½ cup whipping cream cranberries
for decoration
fresh mint leaves for decoration
Melt together 6 ounces (1 cup) of the chocolate chips and the butter, blending thoroughly. Cool. Combine oats, wheat germ, milk powder, baking powder, salt, walnuts, and cranberries in a medium bowl. Set aside. Beat eggs in a medium bowl until light. Gradually beat in sugars until mixture is thick. Add vanilla. Stir in cooled chocolate. Fold in oat mixture. Butter an 8" square baking pan. Spread batter in pan. Bake in a preheated 350° F oven for 20 to 25 minutes, until wooden toothpick inserted in center tests clean. Cool in pan, then cover tightly and refrigerate until completely chilled. Heat remaining 6 ounces chocolate chips with whipping cream over low heat. Stir until chips are completely melted and mixture is smooth. Refrigerate, stirring occasionally until mixture is of spreading consistency then frost brownies in pan. Cut into squares, and decorate each with a fresh cranberry and small mint leaf, if desired. Makes about 16 2 inch squares.
STRAWBERRY BUTTER
2 quarts strawberries
2 cups sugar
2 Tbsps. lemon juice
Wash & hull berries. Press through a sieve or food mill. Measure 5 cups of puree. Add sugar and lemon juice. Let stand 2-3 hours. Bring to a boil. Reduce heat and simmer until thick, about 1 hour, stirring occasionally. Pour hot into hot jars, leaving ¼" headspace. Adjust caps and process 10 minutes in boiling water bath. Yield: about 3 half pints.
EASY PEANUT BUTTER COOKIES
1 (14 oz.) can sweetened condensed
milk
¾ to 1 cup peanut butter
1 egg
1 tsp. vanilla
2 cups biscuit baking mix
Preheat oven to 350°. Chill at least 1 hour. Roll in sugar, flatten with a fork and bake 6 to 8 minutes.
Page 6 Top of Page
Dianne Lawrence, IA Turkey Federation
TEX-MEX PIZZA
2½ cups cooked rice
2 eggs, beaten
2 Tbsps. margarine, melted
2 cups shredded cooked turkey
½ cup onions, thinly sliced
16 ozs. salsa
4 ozs. sliced black olives, drained
1 cup non fat grated cheddar cheese
1 tsp. cilantro
Combine the first three ingredients. Without stirring, cook over medium heat 2-3 minutes until the mixture starts to set. Reduce heat to low and cook 23-30 minutes, until mixture looks dry on top. Layer turkey, onion, salsa, olives, cheese and cilantro over the top. Cover and cook 10-12 minutes until the cheese has melted.
TURKEY POPPY SEED SALAD
¼ cup orange juice
1½ Tbsps. red wine vinegar
1½ tsps. poppy seed
1½ tsps. olive oil
1 tsp. Dijon Mustard
1/8 tsp. pepper
Combine above ingredients and set aside.
5 cups torn red leaf lettuce
2 cups torn spinach leaves
½ lb. honey roasted turkey
10 ½ ozs. mandarin oranges,
drained
Cut the turkey into ½" strips. Combine the salad ingredients and pour dressing over the top. Serve immediately.
SWISS CHEESE-TOPPED MUSHROOM RAGOUT
2 Tbsps. butter
1 tsp. minced garlic
1 lb. fresh white mushrooms, halved
(about 5 ½ cups)
2 cups frozen pearl onions, thawed
¼ cup beef broth
1 cup (4 ozs.) shredded Swiss cheese
4 slices white or whole wheat bread,
toasted and cut diagonally in half
In a large skillet over medium heat, melt butter. Add mushrooms and garlic: cook, stirring occasionally, until golden, about 2 minutes. Add onions and beef broth; reduce heat to low. Cook covered, until onions are tender, about 4 minutes. Sprinkle Swiss cheese over mushroom mixture, cover and heat until cheese melts, about 1 minute. Meanwhile, on a serving platter, arrange toast halves, spoon mushroom mixture over toast. Sprinkle with parsley, if desired: serve immediately. Makes 4 servings.
Carlotta Antonelli, The Pampered Chef at the Ar-Jay Center
SIMPLY GREAT FLAN CAKES
1 box chocolate cake mix (or any
flavor you prefer)
1 box instant pudding (any flavor)
1 can cherry or blueberry pie filling
(or any other
preference)
Prepare cake batter per package directions. Divide batter in half and pour into 2 flan pans. Bake per package directions. Cool and remove from pans. Prepare pudding per package directions. Divide in half and spread over each cake. Spread half the pie filling over each cake. Garnish as desired.
SHANGHAI DUCK SALAD
1 roast duck or 2 roast chicken
breasts
1 pkg. of top Ramen Soup Mix or
1 oz. of dried chinese rice sticks deep fried
4½ cups shredded Iceberg
Lettuce
3 green onions, tops chopped
bean sprouts (about 1½ cup)
2 Tbsps. sesame toasted
½ cup almonds toasted
Chinese parsley or coriander
Mix together 4 Tablespoons vegetable oil, 1½ Tablespoon sesame oil. 1 Tablespoon soy sauce, 1 teaspoon Chinese mustard, 2 or 3 Tablespoons plum sauce. Use batter bowl and whisk. Roast duck or chicken in stoneware baking bowl about 1 hour with cover on. Add an additional 15 minutes without cover. Let cool and shred duck or chicken and put in large bowl. Shred lettuce with grater slicer. Chop green onions with food chopper. Toast almonds and sesame in Myer Generation Sauté Pan. Heat Myer Generation Wok with 2" of vegetable oil. Add rice sticks for about 6 seconds until they puff up and expand. Turn over and cook other side and then lay on paper towels. Add all ingredients in large bowl with duck or chicken. Put on platter lined with greens and sprinkle a few almonds on top. Note: if you use top Ramen Noodles in place of rice sticks, allow at least one hour for salad to stand.
PEANUT HONEY HUGGERS
½ cup honey
2 Tbsps. butter or margarine
1 tsp. ground cinnamon
4 cups roasted, salted peanuts
Combine honey, butter and cinnamon in 2 quart microwave safe container: microcook at HIGH (100%) 4 to 5 minutes or until microwave safe candy thermometer reaches 235° F. Stir in nuts. mix thoroughly to coat. Microcook at HIGH 5 to 6 minutes or until foamy, stir after 3 minutes. Spread in single layer on foil sprayed with non stick vegetable spray. Cool. Break into small pieces. Makes 4 cups (1½ lbs.).
Page 7 Top of Page
FRUITED PORK CHOPS
6 boneless pork chops ¾"
thick
1 (16 oz.) can sliced peaches
½ cup apricot or raspberry
preserves
¼ cup COOKIES WESTERN STYLE
BAR-B-QUE SAUCE
1 Tbsp. finely shredded orange
peel
½ tsp. ground allspice
½ tsp. minced garlic
salt and pepper to taste
Heat skillet over medium heat. Brush chops lightly with oil. Brown on each side, remove. Add remaining ingredients to skillet, stir to blend and bring to boiling. Return chops to skillet. Cover tightly, cook over low heat 5-6 minutes until done. Serves 6.
CAJUN STYLE FETTUCCINI
2 lbs. fettuccini
4 pork cutlets (grilled and diced)
(chicken or beef may be substituted)
1 pkg. frozen stir fry vegetables
½ cup COOKIES WINGS-N-THINGS
HOT SAUCE
½ cup butter
1 tsp. garlic salt
2 Tbsps. parsley, chopped
Prepare fettuccini according to directions. Grill and dice pork into 1" sections. Melt butter and add parsley and garlic salt. Combine pork and stir fry vegetables and simmer in butter mixture until vegetables are tender. Add fettuccini and stir. Drizzle WINGS-N-THINGS over mixture, cover and simmer 5-10 minutes. Serves approximately 12 people.
BUFFALO STYLE CHIP DIP
1 pkg. Knorrs Vegetable Soup Mix
1 pint sour cream
6 Tbsps. COOKIES WINGS-N-THINGS
HOT SAUCE
Add ¼ cup warm water to Vegetable Soup Mix to rehydrate. Let stand 5 min. Drain off excess liquid and combine sour cream and COOKIES WINGS-N-THINGS. Mix until blended and serve with your favorite dipping chip.
COOKIES QUICK STYLE BEANS
Drain juice from pork and beans and add COOKIES BAR-B-Q SAUCE and you're ready to eat.
CHEDDAR RYE ROUNDS
12 slices cocktail rye bread
1 Tbsp. butter, softened
2 tsps. chives, chopped
1/8 tsp. oregano
12 slices Monterey Jack or Cheddar
cheese
6 cherry tomatoes
Place bread on baking sheet; toast under broiler on one side. Combine butter, chives and oregano; lightly spread on untoasted side of bread. Return to broiler for 1 to 2 minutes or until lightly browned. Cut slices of cheese into 1½ to 2" diameter circles. Place a cheese round on each slice of bread. Cut 6 cherry tomatoes in half; place one half in the center of cheese. Broil until cheese is slightly melted. Serve immediately.
CURRIED GREEN BEANS WITH CHEDDAR AND CASHEWS
3 Tbsps. butter
1 Tbsp. curry powder
2 medium onions, cut in rings (about
1½ cups)
1 (9 oz.) pkg. frozen whole green
beans, thawed
1 cup (4 ozs.) shredded sharp Cheddar
cheese
¼ cup unsalted roasted cashews
In a large skillet over medium heat, melt butter. Add curry powder; cook, stirring frequently until curry is fragrant about 1 minute. Add onions and green beans, cook, stirring occasionally, until crisp tender, about 5 minutes. Sprinkle with Cheddar cheese, cover and heat until cheese melts, about 1 minute. Transfer to a serving bowl. Sprinkle with cashews; serve immediately. Makes 4 servings.
HONEY MUSTARD GLAZED STEAKS WITH
GRILLED ONIONS
NANCY DEGNER, IOWA BEEF INDUSTRY
COUNCIL
1/3 cup coarse grain or regular
Dijon Mustard
1 Tbsp. parsley chopped
1½ Tbsps. honey
1 Tbsp. cider vinegar
1 Tbsp. water
¼ tsp. hot pepper sauce
1/8 tsp. coarse ground black pepper
2 well trimmed boneless beef top
loin steaks, cut 1" thick
1 large onion, cut into ½"
slices
Combine the first seven ingredients. Place steaks and onion slices on grid over medium coals. Brush both sides liberally with glaze. Grill to desired doneness. Turning once and brushing again with glaze.
Page 8 Top of Page
JALAPENO BREAD
2 loaves frozen bread dough, thawed
1 (8 oz.) can whole kernel corn,
drained
1 egg, beaten
1 (3 oz.) can whole jalapenos,
chopped
2 Tbsps. taco seasoning mix
2 oz. jar sliced pimentos, drained
1½ tsps. vinegar
Cut dough into 1" pieces. Place all ingredients into a bowl. Toss to mix well. Spread into 2 greased loaf pans. Cover and let stand 15 minutes. Bake at 350° for 35-40 minutes. Let cool 10 minutes before removing from the pans. Serve warm or cold. Remove seeds if less heat is desired.
ASPARAGUS LOAF
1 cup fine cracker crumbs
2 eggs, slightly beaten
4 Tbsps. butter
1 Tbsp. grated cheese
2 cups hot milk
4 cups asparagus
1 tsp. salt
Cut asparagus into 1" lengths. Add seasonings and hot milk to beaten eggs. Fold in crumbs and asparagus. Place in oiled bread pan. Bake at 350° until set. Serve cheese on top.
KIWI MINT SALSA
9 kiwis
3 Tbsps. fresh mint, finely chopped
2 Tbsps. honey
1½ tsps. fresh rosemary.
chopped
Combine together in a bowl. Cover and chill 4 hours. Serve with lamb.
GINGER HARVEST DRINK
¼ cup cider vinegar
¼ to ½ cup sugar
½ tsp. ginger
½ gallon cold water
Combine and chill.
ACTUALLY GOOD MEATLOAF
2 lbs. lean ground beef
1 can cream soup (any flavor)
1 pkg. dry onion soup mix
1 egg
½ cup bread crumbs
¼ cup water
Combine all ingredients together Place in 2 loaf pans. Bake at 350° for 1 hour
I missed everyone in the last issue. I took some time off for the annual garage sale in Des Moines ... don't you wonder where all of the stuff comes from and why you thought you needed it to begin with. Thanks to Dwayne for putting the Bulletin together. Now it is his turn to go visit his Mom. Our thanks to Mrs. Schmidt for sharing her Peaches & Cream Cheesecake. It has been an Open Line favorite for a couple of months. Give it a try and let us know what you think. It wouldn't be the July/August issue without some new rhubarb recipes that we have been receiving. Tuck them away for next year, or perhaps you are lucky enough to still have rhubarb. Try and stay cool or at least keep your cool in this seasonal weather. As I write this the heat index is suppose to reach 115° in Iowa. Too hot for my liking.
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