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GARY EDWARDS "OPEN LINE" HOST
What's on the agenda today?
Gardens are looking good! We're directing traffic on The Open Line to the latest cucumber, zucchini, pepper and radish recipes, and in these pages we have some of the recent favorites for pickling, canning and baking.
In June, the Open Line and Midland Dairy Council teamed with The Kitchen Experts for a Mega Cheese Sandwich contest at The Arjay Center. The rules called for three different cheeses combined with any combination of vegetables, fruits, meats, spices, spreads, and it had to be way easy to prepare. All recipes have been forwarded to a similar national contest sponsored by the American Dairy Association, so good luck to all our contestants with the big prizes. Our three finalists recipes are featured here. The grand prize winner of a great Scanpan set from The Kitchen Experts is Suzy Dale of Marion, Iowa. Behold, the power of cheese!
Mega Cheese Grand prize Winner Suzy Dale of Marion
CRANBERRY
PEAR SAVORYWICHES
1st
Place: Suzy Dale of Marion
4
slices multigrain bread
4
oz. cream cheese
4
oz. blue cheese
6
oz. Blaser's Cranberry Muenster cheese, sliced
1
pear, sliced thin
4
leaves butter lettuce
Stonewall
Kitchen's Grand Marnier
Cranberry
Relish
Divide ingredients to make 2 sandwiches. Spread relish liberally on one side of each piece of bread. Place one lettuce leaf on top of relish. Mix cream cheese with blue cheese until blended; spread equally on top of each lettuce leaf. Place muenster and pear on two of the slices, and top with remaining halves.
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WHEAT
POCKETS WITH SWEET SURPRISE/CHEESE FILLING:
2nd
Place: Mabel Fisher of Sigourney, Iowa
8
oz. Brie
1
tbsp. lemon juice
1
tbsp. creamy horseradish sauce
½
tsp. caraway seeds
10
oz. pkg. frozen sweet beans, cooked
2/3
cup fat free salad dressing
1
cup grated Swiss cheese
½
cup grated Romano cheese
1
cup grated Longhorn Colby or Cheddar cheese
2
6 inch wheat pockets
In a microwave safe 2 qt. container, soften the Brie. Add lemon juice, horseradish sauce and caraway seeds; stir to blend. Add the beans, make sure beans are still warm to keep cheese soft. Add salad dressing; blend well. Add all three cheeses and toss to blend. Cut Pita pockets in half and microwave slightly. Put ¼ of filling in each half of the pockets. Garnish with parsley sprigs and/or tomato wedges.
MEXICAN
FIESTA APPETIZERS
3RD
Place: Diane Lawrence of Marion
1
loaf Fiesta bread (or French, Pesto or Mexican bread)
1
lb. ground turkey
1
pkg. taco seasoning mix
¼
cup tomato, peeled and chopped
½
cup water
½
cup chopped black olives
8
oz. pkg. Mexican style 4 cheese mixture
Brown turkey; drain. Add taco mix, water and tomato; simmer per package directions. Mix in black olives: cool for 5 minutes. Preheat oven broiler to 450°. Spread each slice of bread with taco and olive mixture. Top with cheeses; broil for 3-4 minutes, until melted.
Don't Forget The Salads
7-UP SALAD
2
boxes gelatin
3
cups applesauce
1½
cups 7-Up
Heat applesauce and gelatin to boiling, stirring often. Remove from heat and allow mixture to cool a bit. Carefully add 7-Up, watching for bubble over.
DONNA'S SOUPER SALAD
1
can tomato soup
½
lb. cream cheese
1
pkg. lemon gelatin
1
cup chopped celery
1
green pepper, chopped
1
medium onion, chopped
1
pkg. slivered almond chips
½
cup salad dressing
Heat soup and cream cheese until melted; add gelatin; let cool. Add celery; green pepper, onion and almond chips; mix well. Add salad dressing; mix well; chill.
LEMON VEGETABLE SALAD
2
pkg. (3 oz.) lemon gelatin
1½
cups boiling water
½
cup cold water
1
cup salad dressing
2
cups cottage cheese
½
cup grated carrots
¼
cup chopped green peppers
1
cup diced celery
1
tbsp. minced onion
2
cups whipped topping
Combine gelatin with boiling water; stir until dissolved. Add the cold water. Beat in salad dressing. Fold in the remainder of ingredients. Chill until set.
SHOE STRING SALAD
1
cup shredded carrots
½
cup diced celery
1
small onion, chopped
1
can (5 oz.) tuna, drained (or similar amount diced chicken)
1
cup mayonnaise
3
tbsp. French dressing
2
tbsp. sugar
1
small can shoe string potatoes
Combine carrots, celery onion and tuna. Mix the mayo, dressing and sugar; combine with veggies; keep refrigerated. Before serving, add potatoes.
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LEMON COLESLAW
4
cups shredded cabbage
8
ozs. pineapple tidbits, drained
1-2
cups lemon flavored yogurt
Combine ingredients; serve chilled.
LUCILLE'S POTATO SALAD
6
cups diced potatoes
1
onion, chopped
2
tbsp. vinegar
1
tsp. salt
½
tsp. sugar
1/8
tsp. pepper
6
tbsp. salad oil
1
tbsp. minced parsley
3
hard cooked eggs
Mix onions over the potatoes. Stir all ingredients together, and add salad dressing to taste.
CUKE SALAD
4
cups sliced cucumbers
1
onion, slice thin
2
tbsp. sugar
1
tbsp. white vinegar
1½
cups mayonnaise
Dillweed,
salt and pepper, to taste
Soak the cucumber slices in salt water for 2 hours; rinse well. Add sliced onion, to taste. Combine sugar, vinegar, mayonnaise and seasonings; blend with cucumbers. Keep refrigerated.
FRUIT SALAD DRESSING
1
cup sugar
1
cup water
2
tbsp. flour
3
tbsp. vinegar
1
egg, beaten
1
tbsp. margarine
Boil ingredients together until thickened. Let cool. Just add favorite fruit apples, peaches, etc.
Here are two sensational new ways to fix turkey, courtesy of The Iowa Turkey Federation. You can connect with The National Turkey Federation online at www.eatturkey.com.
DELUXE TURKEY CLUB PIZZA
1
prepared pizza crust or focaccia bread
¼
cup reduced calorie mayonnaise
1
tsp. lemon zest
1
tsp. Dijon mustard
1
cup shredded Monterey Jack cheese
1
tsp. dried basil leaves
8
slices turkey deli meat
6
slices turkey bacon
1
tomato
½
cup shredded Swiss cheese
Preheat oven to 425°. In a small bowl combine mayonnaise, lemon zest and mustard; blend well; spread over crust. Microwave bacon for 3-5 minutes. Top the crust with Monterey Jack cheese, basil, bacon, turkey and tomatoes; sprinkle with Swiss cheese. Bake for 7-9 minutes, until crust is golden and cheese is melted.
GRILLED HAWAIIAN TURKEY WINGS
4
turkey wings (or legs or thighs)
8
oz. can tomato sauce
1
tsp. salt
½
cup vinegar
1
tsp. chili powder
½
tsp. liquid smoke
¼
tsp. pepper
1/8
tsp. garlic powder
8
oz. can pineapple slices (reserve juice)
Remove the small end of wings; discard. In a saucepan combine tomato sauce, salt, vinegar, chili powder, liquid smoke, pepper, garlic powder and ¼ cup pineapple syrup; heat to boiling. Place turkey on grill over medium heat; cook, basting with sauce occasionally. Garnish with pineapple when serving.
LEMON CLOUD
Crust:
1
stick margarine/butter, softened
1
cup flour
½
cup walnuts, chopped
Mix ingredients and press into a 9x13" pan. Bake at 350° for 15-20 minutes; let cool.
Filling:
8
oz. cream cheese, softened
1
cup powder sugar
1
cup whipped topping
2
pkg. (3 oz.) instant lemon pudding
3
cups milk
Combine cream cheese, sugar, and whipped topping; pour in crust. Mix pudding with milk; pour over creamed cheese mixture.
Topping:
Spread
1 cup whipped topping over pudding mixture. Sprinkle on ½ cup chopped
nuts. Chili at least 3 hours.
We're not sure who Chris is, but Chris has a terrific recipe for marinating any meat beef pork or poultry
CHRIS' BEST MARINADE
¾
cup canola oil
5
tbsp. soy sauce
2
tbsp. Worcestershire sauce
¼
cup wine vinegar
1
tbsp. dry mustard
Pepper
to taste
¾
tsp. parsley flakes
¼-½
tsp. garlic powder
Combine ingredients and use for beef, chicken or pork. Use enough sauce to cover meat in a sealed plastic bag; marinate at least 5 hours, and up to 2 days in the refrigerator.
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SUMMER FAVORITES
We're starting to harvest from more areas of the garden, and we'd like to share these ideas for peppers, zucchini, cucumbers, tomatoes, peaches, apples and beets. Remember to check for the most current information on processing fresh foods. The Open Line has relied on the expert input on canning and processing from the Extension Offices of Iowa State University they are a marvelous resource. For our out of state subscribers with questions, I would direct you to a local university that has a cooperative extension service; they're usually listed in the government or business section of the phone book under your individual county.
PICKLED JALAPENOS
1
lb. Jalapeno peppers
1
cup vinegar
¼
cup water
1
tsp. salt
1
tsp. mixed pickling spices
Wash and chop jalapenos. Pack into jars, leaving ½ inch head space. Bring rest of ingredients to a boil. Pour over peppers. Remove bubbles, using a plastic utensil, not stainless steel. Process for 10 minutes in boiling water bath.
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.
FRESH TOMATO SALSA
2
fresh tomatoes, diced
1
green pepper, diced
2
cloves garlic, minced
2
tsp. lemon juice
1
tsp. cumin
1
tsp. oregano
¼
tsp. black pepper
2
cup crushed and canned tomatoes, (or freshly cooked and cooled)
Combine all ingredients. Place in a bowl, stir and chill for 2 hours.
PICKLED BEETS
6 lbs. Beets: Clean and brush carefully. Cut off half inch of tops and tails. Cover with water and bring to a boil; cook gently for 2 hours. Test for doneness carefully so skin is not broken. Remove from heat; let stand until cool. Remove skin, trim off the tops and tails and slice. Put 1 tbsp. whole cloves (ball removed from end) in a cloth bag. Combine with 1 cup water, 1 cup vinegar and 1 cup sugar. Bring to a boil. Place beets in solution; return to a boil. Can in sterilized jars.
CHOCOLATE ZUCCHINI CAKE
2
cups sugar
¾
cup oil
3
eggs
2
tsp. vanilla
2
cups grated zucchini
2½
cup flour
½
cup cocoa
2½
tsp. baking powder
1½
tsp. baking soda
1
tsp. salt
1
tsp. cinnamon
12
oz. Chocolate chips
Cream all ingredients together. Put in a greased and floured (or sprayed) 9x13" pan, or 2 large loaf pans. Bake at 350°, 1 hour.
PICKLED PEPPERS
4
quarts peppers (Hungarian, Banana or others)
1½
cup canning salt
4
qts. water
¼
cup sugar
2
tbsp. prepared horseradish
2
cloves garlic
10
cups vinegar
2
cups water
Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12-18 hours in a cool place. Drain. Rinse. Drain again with fresh water. Combine rest of ingredients. Simmer for 15 minutes. Remove garlic. Pack peppers in hot jars, leaving ¼ inch head space. Bring pickling liquid to a boil. Pour hot liquid over peppers; leaving ¼ inch head space. Remove air bubbles from jar. Adjust peppers in jar. Process ½ pints or pints for 10 minutes in a boiling water bath.
WATERMELON RIND PICKLES
7
lbs. Watermelon rinds, peeled
2
tsp. salt
½
tsp. powdered alum
Cover rinds with water. Add salt and alum. Bring to a boil until transparent. Drain and rinse; drain again.
Syrup:
3½
lbs. sugar (½ white, ½ brown)
1
pint vinegar
½
tsp. oil of cloves
½
tsp. oil of cinnamon
Bring syrup to a boil, continue boiling about 5 minutes. Pour over rinds; let stand for a day. Drain off syrup and bring to a boil for 5 minutes. Pour over rinds, let stand another day. Drain; bring to a boil; add rinds and bring to a boil. Can the pickles, or put in jars.
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ZUCCHINI
PINEAPPLE BREAD
(from
Gloria Pitzer)
3
eggs
2
cups sugar
1
cup oil
2
cups grated zucchini, unpeeled
2
tsp. vanilla
3
cups all purpose flour, sifted
1
tsp. salt
1
tsp. baking soda
1
tsp. baking powder
3
tsp. cinnamon
1
cup chopped pecans
1
can (8 oz.) crushed pineapple, drained
1
cup raisins (optional)
Beat together the eggs, sugar and oil. Add zucchini and vanilla. Sift together the flour, salt, baking soda, baking powder and cinnamon. Fold in pecans, pineapple and raisins. Divide batter into two, 9 inch loaf pans. Bake at 325°, 50-55 minutes, or until toothpick tests clean in center. Cool thoroughly before slicing.
FREEZING PEACHES:
Slice 4 quarts of peaches. Sprinkle on 2 cups sugar; mix thoroughly. Pour on 1 can (6 oz.) frozen orange juice, thawed; mix well. Put in freezer containers.
FREEZING STUFFED PEPPERS
Clean and slice peppers. Put on cookie sheet and place in freezer. Store in sealed plastic bag. To use: blanche pepper about 30 seconds longer than normal.
TEXAS SALSA
1
large tomato, chopped
½
cup chopped onions
1
can (4 oz.) green chilis
2
tsp. fresh cilantro, chopped
1
clove garlic, minced
½
tsp. salt
Blend by hand. Let it work for 1 hour before serving
HOMEMADE PICKLING SPICES
2
tbsp. mustard seed
1
tbsp. whole allspice
2
tsp. coriander seeds
2
whole cloves
1
tsp. ground ginger
1
tsp. dried red pepper flakes
1
bay leaf, crumbled
1
cinnamon stick (2")
Combine ingredients, keep in airtight jar.
SOUR CREAM APPLE SQUARES
2
cups all purpose flour
2
cups firmly packed brown sugar
½
cup butter or margarine, softened
1
cup chopped walnuts
1-2
tsp. cinnamon
1
tsp. baking soda
½
tsp. salt
1
cup sour cream
1
tsp. vanilla
1
egg
2
cups peeled, finely chopped apples
Preheat oven to 350°. In a large bowl combine the flour, brown sugar and butter; blend at low speed until crumbly. Stir in the nuts. Press 2¾ cups of crumb mixture into a 9x13" pan (ungreased.) to remaining mixture, add the rest of ingredients, except apples; blend well by hand. Stir in the apples. Spoon mixture evenly over the base. Bake for 25-35 minutes until toothpick comes out clean. Cut into squares, serve hot with whipped cream or ice cream.
MOM'S REFRIGERATOR PICKLES
½
cup salt
4
cups sugar
4
cups vinegar
½-1
1/3 tsp. turmeric
1
1/3 tsp. mustard seed
3
onions, sliced
8-10
cucumbers, sliced
Combine salt, sugar, vinegar, turmeric and mustard seed; set aside. Put cucumbers and onions in jars; cover with liquid mixture and refrigerate for 3 days.
GOLDEN SUMMER PUNCH
6
oz. frozen orange juice concentrate
6
oz. frozen lemonade concentrate
12
oz. apricot nectar
2½
cups pineapple juice
Add water to concentrates as directed on cans. You could substitute some ginger ale or 7-Up for some of the water. Add rest of liquids and blend.
SLO-COOKER COCKTAIL SMOKIES
1
large pkg. Lil' Smokies
7-up
½
cup grape jelly
1
cup ketchup
Brown the sausage in a small amount of 7-up; drain. Mix the jelly and ketchup; put in slow cooker. Add the sausages and cook on low for 2 hours.
WINDOW AND CHROME CLEANER
1
cup sudsy ammonia
1
bottle rubbing alcohol
1
tsp. dish washing detergent
1
gallon water
Combine and use for windows or cleaning chrome.
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Satisfy that Sweet Tooth
RANGER COOKIES
1
cup sugar
1
cup brown sugar
1
cup margarine
2
eggs, beaten
½
tsp. salt
1
cup coconut
½
tsp. water
2
cups flour
1
tsp. baking soda
1
tsp. baking powder
2
cups oatmeal
2
cups cornflakes
1
cup rice krispies
Chocolate
chips, to taste
½
cup nuts, optional
Combine ingredients. Form dough into small balls and flatten on lightly sprayed cookie sheet. Bake at 350° for 10 minutes.
DIABETIC FRUIT COOKIES
½
cup prunes, chopped
½
cup dates
½
cup raisins
1
stick margarine
1
egg, beaten
1
cup flour
½
tsp. baking soda
1
tsp. vanilla
½
cup walnuts, chopped
Cook fruits in 1¼ cups water for 6 minutes. Add the margarine and let cool. Add remaining ingredients and let the dough chill for 1 hour. Drop by teaspoonsful on greased cookie sheet. Bake at 350° for 12 minutes.
GRAHAM CRACKER FLUFF
24
graham crackers, crushed
½
cup butter/margarine
½
cup brown sugar
2
pkg. Knox gelatin
½
cup cold water
1
cup sugar
1½
cups milk
4
eggs, separated
2
tsp. vanilla
16
oz. whipped topping
Combine cracker crumbs with margarine and sugar; reserve ½ cup of mixture for topping. Put crumbs in a 9x13" pan. Mix gelatin and cold water; set aside. Beat egg yolks with sugar, vanilla and milk; heat, and add gelatin mixture; continue heating until gelatin is dissolved. Put mixture in a large bowl; chill until slightly thick. Add the beaten egg whites and whipped topping; mix well; pour over crumb base. Top with the ½ cup reserved crumbs. Refrigerate for several hours, or overnight. If using whipping cream, reduce sugar amount to ½ cup.
ALMOND BARS
¾
cup margarine
3
tbsp. sugar
1½
cups flour
Pinch
of salt
Combine ingredients; press into a greased 9x13" pan. Bake at 350° for 20 minutes.
Topping:
6
eggs
2
cups coconut
2
cups sugar
3
tbsp. almond flavoring
Blend ingredients; pour over crust. Bake an additional 30 minutes.
15-MINUTE CHEESECAKE
8
oz. cream cheese, softened
¼
cup milk
2-3
tbsp. sugar
8
oz. whipped topping, slightly thawed
Beat the cream cheese, milk and sugar together until very smooth. Beat in the whipped topping. Pour in prepared pie crust. Garnish with some crumbs from crust.
ALMOND BARS II
Filling:
2½
cups sugar
6
egg yolks
¾
cup milk
6
level tbsps. flour
5
tsps. almond flavoring
Cook all ingredients until thickened stirring constantly.
Crust:
2
cups flour
1
cup butter/margarine softened
½
tsp. salt
½
cup water
Mix ingredients; press 2/3's of dough into bottom of a 10x15" jelly roll pan. Pour cooled filling over dough. Roll out the rest of the dough and place over the filling; cut vents in top. Bake at 375°, until brown.
AUNT LYLA'S BUTTER BRICKLE PEACH CAKE
1
large can (#2½) sliced peaches
1
box butter brickle cake mix
½
cup melted margarine
nuts,
if desired
Put entire can of peaches and juice in a 9x13" pan. Add the cake mix. Drizzle on the margarine to cover entire cake mix. Top with nuts. Bake at 350° for 50 minutes.
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JOANNA LUND'S PRETZEL STRAWBERRY DESSERT
4
ozs. crushed pretzels
sugar
substitute for 4 tsps. sugar
8
tsps. reduced calorie margarine
8
ozs. reduced calorie cream cheese
sugar
substitute for 3 tbsps. sugar
2
cups reduced calorie whipped topping
1
pkg. sugarfree strawberry gelatin
2
cups boiling water
4
cups strawberries, sliced
Combine pretzels, sweetener and margarine; press into a 9x13" pan. Bake at 350° for 15 minutes. Combine cream cheese and sugar; fold in the whipped topping and spread over the cooled crust. Put mixture in the freezer for at least a half hour, but no more than 1 hour; then put in refrigerator. Dissolve gelatin in water let cool to lukewarm add strawberries and pour over cream cheese mixture. Chill until firm, for 8-12 hours; high for 4-6 hours.
HAWAIIAN PINEAPPLE CAKE
1
box yellow cake mix
20
oz. can crushed pineapple
8
ozs. cream cheese, softened
1
cup cold milk
1
small box instant vanilla pudding
8
ozs. whipped topping
Coconut
and nuts
Bake cake per directions in a 9x13" pan; let cool. Poke holes in top of cake with handle of a wooden spoon. Partially drain the pineapple and pour over cake. Combine cream cheese with milk and pudding; beat until smooth; spread on top of cake. Spread on the whipped topping; garnish with some nuts and coconut.
PRETZEL DELIGHT DESSERT
Crust:
2½
cups pretzels, crushed
3
tbsps. sugar
¾
cup margarine, melted
Combine ingredients and press into a 9x13" pan. Bake at 375° for 10 minutes; let cool.
Filling:
8
oz. cream cheese, softened
1
cup sugar
1
small container whipped topping
2
pkg. (3 oz.) strawberry gelatin
2
cups boiling water
2
boxes (10 oz.) frozen strawberries, slightly thawed
Combine cream cheese and sugar; fold in the whipped topping and spread over cooled crust. Stir gelatin in boiling water; let cool. Stir in the berries and pour over cream cheese layer. Chill until set.
ALTERNATE:
Could
make lemon flavor by removing the gelatin and water and substituting 1
can of lemon pie filling. You could do the same using cherry or blueberry.
FRESH BLUEBERRY PIE
¾
cup sugar
3
tbsps. corn starch
1/8
tsp. salt
¼
cup cold water
5
cups fresh blueberries, washed and divided
1
tbsp. butter
1
tbsp. lemon juice
1
baked pastry shell
In a saucepan over medium heat, combine first four ingredients until smooth. Add 3 cups berries and bring to a boil; cook and stir for 2 minutes until thick and bubbly. Remove pan from heat; add butter, lemon juice and rest of the berries; stir until butter is melted; let cool. Pour mixture into a pastry shell; refrigerate.
SNICKER COOKIES
1
cup sugar
1
cup brown sugar
1
cup margarine, softened
2
tsps. vanilla
2
eggs
1
cup peanut butter
1
tsp. baking powder
1
tsp. baking soda
½
tsp. salt
3
cups
flour
1
lb. pkg. bite size Snicker bars
Cream both sugars with the margarine. Beat in the eggs, vanilla and peanut butter. Mix the baking powder, baking soda, salt and flour. Combine the creamed mixture with the dry ingredients. Shape 1 tbsp. dough around each bar. Place dough on cookie sheet and bake at 350° for 12-15 minutes. After baking, flatten each cookie a little with a spatula.
SOUR CREAM RAISIN BARS
2
cups raisins
1
cup butter
1
cup brown sugar
¼
tsp. salt
1
tsp. vanilla
1¾
cups flour
1¾
cups oatmeal
1
tsp. baking soda
3
tbsps. cornstarch
3
egg yolks
1
cup sour cream
1
cup sugar
Cream the butter and brown sugar. Add flour, oatmeal and soda; mix until crumbly. Press 2/3's of batter into a 9x13" pan. Bake at 350° for 10 minutes. Combine the cornstarch, salt, egg yolks, sour cream and sugar; cook over low heat until mixture boils, stirring constantly. Add raisins and vanilla; remove from heat and pour over crust. Sprinkle rest of batter on top. Bake additional 35 minutes.
Page 8 Top of Page
POTATO BREAD
1
medium potato, peeled and cubed
2
pkgs. active dry yeast
2
tbsps. sugar
2
tbsps. shortening
1
tbsp. salt
6½-6¾
cups all purpose flour
Cook the potatoes in 1½ cups water until tender; let cool to lukewarm; set aside ½ cup of liquid. Mash the potatoes should be 2 cups, if not add water to make 2 cups. Soften the yeast in the reserved ½ cup potato water. Combine potatoes, yeast, sugar, shortening and salt; mix well. Stir in 2 cups flour; beat well. Let dough rise to double (about 45 minutes.) Punch down the dough. Add enough flour to make dough moderately stiff. Turn dough out onto floured surface; knead until smooth and elastic. Shape dough into a ball. Rub grease around dough, lightly; cover and let rise until doubled. Punch down the dough; turn out on a lightly floured surface. Divide dough in half; let rest for 10 minutes. Shape into two loaves and put in two 8½x4½ pans. Cover loaves and let rise to almost doubled. Brush tops with milk; dust with flour. Bake at 375° for 40-45 minutes.
GREEN TOMATO SANDWICH SPREAD
1
pint green tomatoes, chopped
1
tbsp. salt
3
ground peppers, diced fine
3
red peppers, diced fine
½
cup vinegar
1
cup sugar
2
tbsps. flour
2
tbsps. prepared mustard
3
eggs
1
cup sweet or sour cream, or condensed milk
Dash
of salt
Pour salt over tomatoes; let stand for 10 minutes. Mix the peppers with tomatoes. Add vinegar and cook for 8-10 minutes. In a double boiler, combine the sugar, flour, mustard, eggs, milk and salt; cook until thick. Add the tomato mixture; bring to a boil. Add 6 pickle slices, chopped; bring to a boil. Let mixture cool and keep refrigerated.
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P.O.
Box 2147 Cedar Rapids, IA 52406
319-365-0600
or 1-800-332-5401
TO ORDER THE WMT OPEN LINE BULLETIN:
Six
issues per year published bi-monthly by the WMT Stations, Inc., P.O. Box
2147,
Cedar Rapids, IA 52406. Subscription Rate: $6.00 per year Open Line hours:
9-10 am weekdays; 10-11 am Saturdays Gary Edwards, Open Line Host and Editor
Doug Wagner, Saturday Open Line Host
