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As this edition arrives school is beginning for our children and that summer begins to wind down. At my house, my son is entering his sophomore year of high school, did I mention he took a cooking class last year? He's way ahead of my culinary education. The time we each invest in sharing this recipes from our family's kitchen with the next generation is invaluable, it connects the branches of the family tree; shapes identity and preserves traditions. Many experts on the ills of society point to the amount of time the family shares in the kitchen preparing and eating meals as a sign of household wellness and solid development of a child's emotional comfort. Make and take the time.
SPAGHETTI SALAD
Dressing: 2 eggs
1 tsp. salt
1 tbsp. horseradish mustard
1 cup sugar
1 cup vinegar
Beat ingredients well. Bring to a boil for 2 minutes. Cook ½ lb. spaghetti (broken into bite size pieces.) Drain and rinse with hot water. Pour hot dressing over hot spaghetti. Season with ½ tsp. celery salt and pepper to taste. Let cool. Add diced vegetables (cucumbers, green onion, red or green pepper, celery, black olives, carrots, radishes, etc.)
DILLED MACARONI SALAD
1 lb. elbow macaroni
2 tbsp. chopped scallions (or green
onions)
2 cups died, unpeeled cucumbers
½ cup mayonnaise
½ cup sour cream
1 tbsp. lemon juice
2 tbsp. fresh dill, chopped
1 tbsp. salt
1/8 tsp. coarse black pepper
Cook macaroni and rinse with cold water. In large bowl combine macaroni with scallions; and cucumbers. Blend together remaining ingredients. Toss dressing with macaroni; then refrigerate.
CRUNCHY CABBAGE SALAD
1 small medium cabbage
1 pkg. Ramen noodles (chicken favored)
½ cup silvered almonds
¼ cup sunflower seeds, chilled
1/8 cup sesame seeds
½ stick butter
Dressing:
¼ cup vegetable oil
1/8 cup vinegar
1/8 cup sugar
1 tbsp. soy sauce
Shred cabbage; chill. Melt margarine in skillet. Break up the noodles and brown with nuts, seeds and seasoning packet from noodles, until light brown, stirring occasionally. Mix dressing ingredients. Layer in a salad bowl: cabbage, than crunchy mixture, then dressing. Refrigerate.
SODA POP CHOPS
1 cup catsup
1 cup cola
Combine in casserole dish and add 8 chops. Bake at 350° for 45-60 minutes.
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TURKEY MANICOTTI
2 slices broad
1½ lbs. ground turkey
¼ cup chopped onion
2 garlic cloves. minced
½ tsp. salt
¼ tsp. pepper
1 cup mozzarella cheese, shredded
½ cup parmesan cheese
14 manicotti shells (1 pkg.)
30 oz. spaghetti sauce
Soak bread in water, drain well. Tear into small pieces. Brown turkey with onion, garlic, salt and pepper, drain. Add bread. Sprinkle on cheese. Cook manicotti per directions; drain. Stuff meat mixture into shells. In a 9x13x2" pan, layer half the sauce, then the shells, then the rest of sauce. Cover and bake at 350°, 25-30 minutes.
SPINACH AND BACON SALAD
2 lbs. fresh leaf spinach
2 heads lettuce
½ lb. bacon
¼ cup sugar
1 tsp. salt
1 tsp. dry mustard
½ cup chopped onion
1/3 cup cider vinegar
1 cup salad oil
Combine sugar, salt, mustard, oil and vinegar. Shake vigorously to make dressing. Fry bacon, drain cool and crumble. Combine all ingredients to make salad.
SHELL PASTA SEAFOOD SALAD
8 oz. uncooked, medium shell pasta
2 cups fresh broccoli flowerets
1 cup cooked shrimp (peeled and
devained)
1 cup cooked, chopped lobster or
crab meat
½ cup sliced, roasted red
bell peppers
¼ cup finely chopped onions
Dressing:
¾ cup mayo or salad dressing
¼ cup sour cream
2 tsp. lemon juice
½ tsp. dried basil leaves
½ tsp. salt
Cook pasta to doneness. Add broccoli during the last 1-2 minutes. Drain; rinse with cold water. Combine with remaining salad ingredients. Combine dressing ingredients with salad. Serve. Refrigerate leftovers.
MARINATED SKINLESS CHICKEN BREASTS
¼ cup vegetable oil
1/3 cup freshly squeezed lemon
juice
1-2 whole cloves of garlic, chopped
fine
½ tsp. dried rosemary (or
1 tbsp. fresh)
½ tsp. dried thyme
4-6 skinless, boneless chicken
breasts
Combine ingredients. Put chicken in sealed bag and marinate overnight (up to 2 days). Discard marinade.
SIMPLY DELICIOUS NO-BAKE PEACH PIE
½ cup milk
20 large marshmallows
Melt marshmallows in milk, let cool. Add 8 oz. whipped topping; blend. Add 5-6 cups skinned and sliced peaches. Pour into baked 9 inch pie shell. Let set up well.
Martha Stewart joins us each weekday at 9:55 for tips on good living and shares some recipes like this for her "perfect pie"
MARTHA STEWART'S PERFECT PIE CRUST
2½ cups flour
1 tsp. salt
1 tsp. sugar
2 slicks cold, unsalted butter,
cut into small pieces
Combine ingredients. Place in processor, or cut into coarse crumbs. Slowly add ¼-1/3 cup ice water. Mix until it holds together (about 30 seconds). Wrap in plastic wrap. Chill for 1 hour. Roll out dough while cold.
UN-SOGGY PIE CRUST
1½ cups flour
2 tbsp. sugar
2 tbsp. milk
½ cup vegetable oil
Dash of salt
Mix all ingredients. Press in pie
pan. Bake at 350°, about 20 minutes until
browned.
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SPAGHETTI WITH GARLIC AND OIL
¾ lb. spaghetti or favorite
pasta
5 tbsp. olive oil
2 large cloves garlic, minced
1/8 tsp. dried red pepper flakes
(optional)
2 tbsp. chopped fresh parsley
½ tsp. salt
1/8 tsp. fresh ground black pepper
Prepare pasta until done cooking. Heat oil in moderate heat. Add garlic and pepper. Cook until garlic softens, about 1 minute. Drain pasta. Toss with oil mixture. Add parsley and salt and pepper.
STUFFED GREEN PEPPERS
4 large green peppers
1 lb. ground beef
2 tbsp. cooked minute rice
1 egg
1 tsp. salt
1/8 tsp. pepper
¼ cup chopped celery
¼ cup chopped onion
1 tsp. parsley
1 can tomato soup
Boil cored and seeded peppers for 5 minutes to tenderize. Mix ingredients and stuff peppers. Heat soup in pan in oven and place peppers in the pan, sitting up. Bake one hour at 350° degrees.
THICK & CREAMY BROCCOLI SOUP
¼ cup butter
½ cup sliced onions
1 cup chopped celery
½ cup flour
2 cups milk
2 cups Half'n Half
3 cups fresh, chopped broccoli
4 cups water
4 tsp. instant chicken bouillon
¾ cup Velveeta pimento cheese,
cubed
In a large fry pan, sauté butter, onions and celery. Blend in flour, stirring well. Add milk and half n half slowly, keep stirring until thick and smooth. Remove from heat, cover and let set. In a 4 qt. or larger saucepan cook broccoli in water for 6 minutes, until done. Add bouillon, cook and gradually add milk mixture, stirring constantly. Simmer on low heat until heated through. Add cheese, cook until melted.
Here's a dip to try with your harvest of summer fruits like apples, bananas, peaches, oranges, pears, etc.
FRUITY DIP
1 cup whipped topping, thawed
8 oz. yogurt
½ cup strawberries, chopped
and sweetened
2 cups favorite fruit
Combine whipped topping and yogurt. Add sweetened berries. Chill. Serve with fruit.
EASY CHEESY BROCCOLI SOUP
1 bag (16 oz.) frozen chopped broccoli
2 cups chicken broth (1 can)
2 cups half'n half
2 cans potato soup
1 cup diced Velveeta or American
cheese
Boil broccoli and chicken broth for 8 minutes, covered. Add half'n half and potato soup. Add cheese, heat to melt.
FRENCH-FRIED ZUCCHINI
Dip sliced zucchini in flour, then in egg wash, than cracker crumbs. Deep fat fry.
Dip sliced zucchini in buttermilk then flour mixed with package of Greek seasonings. Deep fat fry.
JUD & CHONEYS MUD ICE CREAM
2 qts. Half 'n Half
2 14 oz. cans Sweetened Condensed
Milk
1 tsp. vanilla extract
16 oz. box instant chocolate pudding
mix
2 cups chopped pecans
In a large bowl combine ingredients, pour into ice cream freezer and prepare according to ice cream freezer directions.
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ETHAN'S TACO DISH
1½ lbs. ground beef
1 pkg. taco seasoning
1 can each (14½-15 oz.):
Stewed tomatoes, tomato sauce, whole kernel corn
Brown and drain meat. Mix in seasoning. Stir in cans of vegetables. Simmer mixture, stirring occasionally, about 15 minutes. Serve over mashed potatoes, or rice or stuffed in baked potatoes. Garnish with cheese, onions, olives, etc.
SNOW PEAS ORIENTAL
½ lb. fresh snow pea pods,
trimmed
½ cup carrots, sliced diagonally
¼ cup water chestnuts, sliced
½ cup chicken broth (no
salt)
1 tsp. low sodium soy sauce
1 tsp. cornstarch
Coat a non stick skillet with vegetable cooking spray. Add some light sesame oil, or olive oil; place over medium heat until hot. Add peas and carrots; sauté 1-2 minutes. Add water chestnuts and broth; bring to a boil; cover and reduce heat to simmer for 5 minutes until vegetables are crisp. Combine soy sauce and cornstarch; add vegetable mixture; cook over medium heat, stirring constantly until thick.
A special treat I remember from wedding, anniversary and retirement parties in my hometown was Turkey Dressing Sandwiches. A recipes for this Dubuque Delicacy came to us in the spring of 1994, and it has found a new life this summer. Make plenty for leftovers!
TURKEY DRESSING SANDWICHES
8-10 lb. turkey cooked, cooled and
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 tsp.
bouillon powder
1 cup hot water
Make a gravy by stirring together the turkey drippings, some water and bouillon. Separately combine croutons, celery, onion, margarine, eggs and 1 cup hot water. Combine gravy and crouton mixture. Mix in cut up turkey. Bake in oven one hour at 350 degrees; or cook in crock pot on high 2-3 hours. Serve on hamburger buns.
APRICOT ANGEL DESSERT
1 one-step angel food cake, baked
46 oz. apricot nectar
1 envelope Knox gelatin
1 tbsp. lemon juice
1½ cups sugar
6-7 tbsp. cornstarch
8 oz. cream cheese, softened
¾ cup powdered sugar
8 oz. whipped topping
Tear cake into pieces and layer in bottom of glass bowl. Dissolve gelatin in nectar. Combine nectar with lemon, sugar and cornstarch; heat until thickened; let cool. Pour over cake pieces. Combine cream cheese with powdered sugar until smooth; fold in whipped topping. Spread on top of dessert and chill.
The Muscatine Melon Growers joined us for a huge now marketing plan and shared secrets for picking muskmelon and watermelon. They were so good right off the truck sliced wide open with juice running down our elbows! And we heard some new ways to enjoy the Muscatine Melon season, too.
WATERMELON SLUSH (from Woman's Day magazine)
Put 3 cups chopped, seeded watermelon in a 1 gallon bag. Add 3 tbsp. sugar, seal bag and mix together. Lay flat in the freezer; let stand for 4 hours or overnight. Remove from freezer and separate the pieces. Put in a blender, until slush. Pour in sherbet cups.
MOM'S WATERMELON RIND PICKLES
6 cups watermelon rinds, peeled
and scraped
2 cups vinegar
2 cups water
4 cups sugar
1 stick cinnamon
1 tsp. whole cloves
1 tsp. whole allspice
1 lemon, sliced thin
Cut rinds into cubes; soak in water overnight. Wash and drain. Boil rinds until tender. Combine ingredients and boil for 5 minutes. Add rind, a few pieces at a time, cook until rind is clear. Pack in hot, sterilized jars. Pour syrup on top. Seal jars.
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Cool refreshments from the freezer. Try one of these Summer Sensations:
CRANBERRY SLUSH
1½ quarts cranapple juice
1 large can frozen lemonade
1 large can limeade
16 oz. 7-up
2 cups water
2 cups vodka
Mix ingredients in blender. Freeze. Makes 1 gallon. Serve in 4 oz. glasses.
ORANGE-LEMONADE SLUSH
Boil 7 cups water with 2 cups sugar, let cool. Boil 4 green tea bags with 2 cups water; let cool. Combine the two mixtures and add 12 oz. frozen lemonade (thawed), 12 oz. frozen orange juice (thawed), and 2 cups vodka. Mix well. Freeze. Makes 1 gallon. To serve, combine 2/3 cup slush with 1/3 cup 7-up.
STRAWBERRY DAIQUIRI SLUSH
Fill blender half full with ice. Add a small package of frozen strawberries, a small can frozen limeade, and a half can rum. Blend well, to liquefy. Add more ice and blend until container is full. Freeze. Serve topped with whipped topping, garnish with a strawberry.
FRESH STRAWBERRY DAIQUIRIS
1 qt. strawberries, cleaned and
stemmed
1 can (6 oz.) limeade
1 can rum
½ cup sugar
Add ice and blend desired consistency.
APPLE STREUSEL
1 cup cold butter
2 cups all purpose flour
1 cup sour cream
¼ tsp. salt
Filling:
2 cups dry crumbs
¼ cup butter or margarine,
melted
4 medium apples, peeled and chopped
(golden delicious)
2 cups sugar
1 cup raisins
½ cup chopped pecans (optional)
2 tsp. ground cinnamon
confectioners sugar
In medium bowl, cut butter into flour until it resembles coarse crumbs. Add sour cream and salt; mix well. Shape into a ball, cover and refrigerate overnight.
FILLING:
Combine crumbs and butter; add apples, sugar, raisins, pecans and cinnamon; mix well and set aside. Divide dough into thirds. Turn onto a floured board. Roll each piece into a 15x12 inch rectangle. Spoon filling evenly onto the dough. Spread to within an inch of edge. Roll up from long side and pinch ends and seam to seal it. Place seam side down on ungreased baking sheet. Bake at 350°, 55-60 minutes until light brown. Cool completely on a wire rack. Dust with confectioners sugar.
KOOL-AID SHERBET
Dissolve 1 cup sugar with 1 envelope Kool-Aid, in 3 cups milk. Pour in freezer trays. Freeze until partially firm. Spoon into a cold bowl. Beat at low speed until smooth, but not melted. Return to tray. Freeze about 2 hours until firm. Makes ¾ quart.
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BANANA BREAD (w/cold water)
1 cup sugar
2 egg yolks (save whites)
8 tbsp. cold water
½ cup shortening
1 tsp. baking powder
2 cups flour
1 tsp. baking soda
¼ tsp. salt
2 mashed bananas, peeled
Beat sugar and yolks with cold water. Add rest of ingredients. Beat 2 egg whites until stiff; fold into batter. Pour into greased loaf pan (could use 2 small loaf pans). Spread on a mixture of sugar and cinnamon with ½ cup chopped nuts (walnuts). Bake at 350°, 45 minutes. Test with a toothpick. The First Annual "Got Milk? Got Cookies?" contest kicked off Dairy Month at The Arjay Center. Jennifer Whittaker arranged a great lineup of prizes and judges, and the listeners respond with cookies made for a glass of milk, using recipes with at least one real product. Here are a few of the finalists:
BRUNCH COOKIES
1 pkg. yeast
1/3 cup warm water
¾ cup REAL butter
1½ cup flour
¼ tsp. salt
½ cup oatmeal
½ cup coconut
sugar
Maraschino Cherries
Dissolve yeast in warm water. Cream butter, flour, salt. Add oatmeal, coconut, and yeast. Mix well. Form into walnut sized balls. Roll in sugar. Flatten slightly. Top with a halved, well drained cherry. Bake at 350° for about 15 minutes or until lightly brown.
CASH-MOO COOKIES
¾ cup butter (melted)
½ cup sour cream
1 egg
1 cup brown sugar
½ tsp. maple syrup
¾ tsp. baking powder
¾ tsp. baking soda
¾ tsp. salt
2½ cup flour
2 cups cashew halves
Cream together melted butter and brown sugar. Beat in egg, sour cream and maple syrup. Stir in dry ingredients. Add cashew halves. Drop by tablespoon onto greased cookie sheet. Bake at 350°, 8-10 minutes. When cool, frost with Moovelous Frosting!
Moovelous Frosting:
Cream ½ cup butter, 2/3 tbsp. cream or milk ½ tsp. maple syrup. Add 2 cups sifted confectioners sugar. Frost cool cookies and top with cashew.
COCOA RUM COOKIES
½ cup premium cocoa
1 cup butter
½ cup dark brown sugar
¾ cup granulated sugar
3 eggs
2 tbsp. creme de cocoa
2 Tbsp. rum or 1 tsp. rum extract
3 cups flour
½ tsp. baking powder
½ tsp. salt
12 oz. semi sweet chocolate chips
1 cup chopped nuts
Melt butter, add cocoa and beat well. Add sugars, continue beating. Add eggs one at a time and beat until fluffy. Add creme de cocoa and rum, whisk dry ingredients together and add to creamed mixture, blending well. Stir chocolate chips and nuts. Drop onto ungreased cookie sheet. Bake at 350° for 12-15 minutes.
OR
Divide batter into four parts,
wrap each part into a log about 2½ inches in diameter. Wrap in wax
paper and refrigerate for 3 hours or until ready to use. Slice each roll
into ½ inch slices and bake at 350° for 10-12 minutes.
Frosting (optional)
6 oz. chocolate chips, melted
1 tbsp. creme de cocoa
1 tbsp. rum or rum extract
1 tbsp. butter
Beat above ingredients until well blended. Add enough powdered sugar to make a smooth consistency. Frost cookies while still warm.
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PAM'S ANGEL FOOD CAKE DESSERT
1 Bar Angel Food Cake, broken into
pieces
2 pkgs. (3 oz.) vanilla pudding
2 cups milk
1 large container sour cream
Put cake pieces in bottom of a greased 9x13" pan. Beat pudding, milk and sour cream until smooth; pour over cake. Set in refrigerator for 1 hour. Top with a can of pie filling. Garnish with whipped topping. Chill for 4 hours. Cut into squares.
RYE-CARAWAY BREAD for Bread Machine (1 ½#)
1 cup, plus 1 tbsp. water
2 cups bread flour
1 cup rye flour
1 tbsp. powdered milk
2 tbsp. sugar
1 tsp. salt
2 tsp. caraway seed
1 tbsp. butter, cut in 4 pieces
2 tsp. active dry yeast (or 1½
tsp. fast rising yeast)
Put water in bottom of bread pan. Mix dry ingredients, except yeast; add to machine. Tap ingredients. Form flour mixture into corners, to make a well. Place butter pieces in corners. Put yeast in well. Bake on Basic/Light setting.
When we have problems in the house with stains, odors, or broken stuff we could hire some help, go to the store, or call The Open Line for help. Here are some of the latest hints:
SKUNK MEETS DOG
1) Bathe in tomato juice. Rinse
2) Bathe in no tears shampoo. Rinse
and repeat.
3) Mix equal part water and vinegar.
Pour on fur, rub in well. Repeat as
necessary.
4) Commercial product, Watkins
"Odor Check"
5) Mix 1 qt. hydrogen peroxide
with 1/3 cup baking soda and 1 tsp. liquid dish soap. Soak rag well in
mixture. Scrub dog, starting with head include inside the ears. Caution
to don't get in eyes. Leave on dog for 5 minutes. Rinse and repeat as necessary.
TAR CLEANER
- Soak in spirits of turpentine
- Watkins cleaner
- "Castrol Super Clean" (in automotive
section)
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My recent vacation took us across the area from here to Washington D.C., to New York, and back; I did not hear any radio quite like The Open Line. Maybe if they did, things would be a lot more friendly, healthy, and certainly Monica would have the stains out of that dress by now!
Keep an ear to The Open Line for our appearances this fall, including The Arjay Center, for some special guests and the opportunity for us to share company. My thanks for our guests this summer: Jennifer Whittaker from Midland Dairy Council, Dianne Lawrence from The Iowa Turkey Federation, JoAnna Lund of Healthy Exchanges, and Susan Uthoff from the Iowa State Extension Service office in Marion.
Listen to The 600 WMT Open Line: Monday-Friday, 9-10 AM Saturday, 10-11 AM
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