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KOLACHES FOR FIRST TIMERS
1 cup warm milk
1/3 cup butter, room temperature
½ teaspoon salt
1 teaspoon grated lemon rind, or
½ teaspoon mace, or ½ teaspoon each
1 cake or envelope yeast
2 egg yolks
3 cups flour
1/3 cup sugar
Crumble yeast in warm milk with 1 tablespoon sugar. Set aside to raise. Put butter into bowl and cream with sugar and salt. Add egg yolks, lemon rind and mace, and add milk with yeast. Mix, then add the flour slowly. Beat for a few minutes until smooth, cover with wax paper or foil and place a tea towel over the wax paper. Set in refrigerator overnight. Take dough and put on slightly floured board, form into small balls the size of walnuts and place on greased cookie sheet. Brush balls with melted butter and let rise until double in bulk. Press down the center with your fingers and fill with any fresh fruit or dried prune, apricot filling, cottage cheese or poppyseed filling. Let rise again and bake in a 425° oven 8 to 10 minutes, or until nice and brown. Brush with butter, remove from sheet. NOTE: Cream the shortening, sugar, salt and flour with electric hand mixer. When adding flour, use a wooden spoon. Makes 2½ to 3 dozen kolaches. (Mrs. Marie Vitek, Cedar Rapids, Iowa)
RHUBARB APRICOT JAM
Cook five quarts cut up and washed rhubarb, 6 cups water and 1 box dried apricots slowly in a covered kettle over a low fire until apricots can be mashed with a potato masher (about 45 minutes). Cool. Measure 4 cups fruit mixture to 3 cups sugar and boil on low heat for 20 minutes. This should make three batches jam. Can be sealed in jars or stored in freezer. Stir jam while cooking. (Mrs. Margaret Kunau, Preston, Iowa)
POOR MAN'S TURKEY
¾ pound ground beef
¼ pound sausage
1 small onion, cut fine
2 cups ground raw potatoes
8 crushed crackers
1 egg
Mix all ingredients. Make into patties ¾ to 1 inch thick. Roll in flour and brown in fat. Put in roaster or pan. Pour milk to cover the patties. Cover and bake for one hour at 350°.
RHUBARB NUT BREAD
1½ cups brown sugar
2/3 cup liquid shortening
1 egg
1 cup sour milk
1 teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
2½ cups flour
1½ cup diced fresh rhubarb
½ cup chopped nuts
Stir all together in order given. Put in two well greased loaf pans, filling each 2/3 full.
TOPPING: Mix ½ cup sugar and 1 tablespoon butter together and sprinkle over each loaf.
Bake 325° for 40 minutes. Do not over bake. Freezes well. (Mrs. M. Aanenson, Rushmore, Minnesota)
PICKLED HAM
Mix 2 cups water, 1 cup vinegar, 1 tablespoon sugar, 1 large onion (sliced), 1 tablespoon whole mixed pickling spices (put in bag) and 1 teaspoon salt. Bring to boil in sauce pan. Add cubed or sliced left over baked ham. Cover and simmer for 20 minutes. Chill. Remove spice sack before chilling.
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BANANA SPICE COOKIES
½ cup shortening
1 cup brown sugar
2 eggs
1 cup mashed bananas
2 cups flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon cloves
½ cup chopped nuts
Sift flour with dry ingredients. Beat eggs and sugar. Beat in shortening and bananas. Add flour mixture and mix well. Chill dough for one hour. Drop by teaspoons on greased cookie sheet. Bake 375° for 8 to 10 minutes. Makes 3 or 4 dozen.
CHARLES CITY BROILED BEAN SANDWICH
1 pound pork and beans (drained)
½ teaspoon prepared mustard
1/3 cup pickle relish
Sharp cheddar cheese
6 slices bacon
Divide beans over six slices of bread and top with 1 slice cheese. Sprinkle diced bacon over cheese and broil.
BROOKLYN CAMPERS DESSERT
Measure two cups applesauce into a gallon can. Mix up a gingerbread mix and pour on top. Cover with aluminum foil. Put in coals and leave for 15 to 20 minutes. Scoop out with spoon.
SOUR CREAM SALAD DRESSING
1 teaspoon salt
1 teaspoon prepared mustard
2 tablespoons sugar
¼ teaspoon paprika
¾ cup thick sour cream
¼ cup vinegar
1 egg, well beaten
1 teaspoon flour
Combine ingredients. Cover over hot water, stirring constantly, until thick and smooth. (Mrs. Marjorie Bixby, Muscatine, Iowa)
FROZEN DESSERT
½ gallon strawberry ice cream
1½ cup Rice Chex, rolled
fine
¾ cup shredded coconut
¾ cup chopped pecans
1 cup brown sugar
¾ cup melted butter
Combine all ingredients except ice cream. Reserve ¼ cup of the mixture. Press all but the ¼ cup of mixture into the bottom of a 9 by 13 inch pan. Spread softened ice cream over crumbs. Top with reserved mixture. Freeze.
WILDERNESS HASH
½ pound bacon, diced
2 pound hamburger
1 large onion
1 pint of water
2 one pound cans kidney beans
Salt and pepper
Fry bacon until crisp. Pour off bacon drippings. Combine all ingredients in coffee can. Cook in coals, uncovered.
IOWA CITY SOFT COOKIE
2 cups sugar
1 cup shortening
1 cup sour milk (not buttermilk)
1 tablespoon soda (dissolved in
milk)
2 eggs
4 cups flour
1 teaspoon baking powder
Salt
Juice and rind of one orange
Drop from teaspoon on lightly greased cookie sheet. Bake at 350° for 8 to 10 minutes. Half of recipe makes 40 cookies.
FROSTING: Mix 1 tablespoon of orange juice (saved from above), 1 teaspoon melted butter and thicken with powdered sugar. Frost cookies while slightly warm.
CAMPERS' PIZZAS: Brown cut sides of English Muffins in skillet. Turn browned sides up and top with chili and a slice of cheese. Leave in skillet until cheese melts. Serve as individual pizzas.
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STRAWBERRY PIE
Baked pie shell
1 cup water
1 cup sugar
2 heaping tablespoons cornstarch
2 tablespoons cold water
Coloring
Mix cornstarch and 2 tablespoons water until smooth. Boil sugar, cup of water, and cornstarch mixture until thick. Add coloring and strawberries and turn into a baked pie shell.
STRAWBERRY PIE
4 cups fresh berries
2 tablespoons cornstarch
¼ cup water
2/3 cup sugar
1½ tablespoons lemon juice
Butter
Pastry for two crust pie
Mix cornstarch and water first, making a smooth paste. Mix with sugar and strawberries and let stand 15 minutes while making crust for 2 crust pie. Cook filling over medium heat until it thickens. Then add 1½ tablespoon lemon juice and pour into crust. Dot with butter. Add top crust. Bake for ten minutes at 450° then lower heat to 350° and continue baking for 45 minutes.
OELWEIN BROWNIES
2 cups sifted flour
1 teaspoon salt
1 stick melted margarine
6 tablespoons cocoa
4 eggs, well beaten
2 cups sugar
1 teaspoon vanilla
1 cup nuts
Sift flour and salt. Mix margarine, cocoa and eggs. Combine mixtures. Gradually beat in sugar and add vanilla and nuts. Pour into a large baking pan, well greased. Bake for 20 minutes at 350°. Don't over bake.
MRS. MAU'S MINTS: Mix one box powdered sugar, ¼ cup melted butter, 2½ tablespoons warm water and 14 drops oil of peppermint. Refrigerate if too soft. Shape into balls and flatten with a fork. Let set on wax paper.
GREEN BEAN BASIL
Cut 1½ pounds fresh green beans into 1½ inch strips. Place in saucepan. Fill to ½ to one inch with boiling water. Salt to taste. Cover and boil 15 to 20 minutes or until tender. Remove from heat and drain. Add to drained beans in saucepan, 2 tablespoons salad oil, ¼ teaspoon basil, and ¼ teaspoon garlic powder. Cook over low heat while stirring for five minutes. Just before serving, sprinkle ½ cup grated Parmesan Cheese over beans.
BLENDER FRENCH DRESSING
1 medium onion, cut fine or grated
½ teaspoon salt
½ teaspoon paprika
½ teaspoon prepared mustard
2 tablespoons sugar
¼ cup vinegar
¼ cup water
½ can tomato soup
½ tablespoon Worcestershire
Sauce
½ cup cooking or salad oil
Put all in blender and beat at medium or high speed about five minutes. Refrigerate. (Mrs. Glen Mobry, Cedar Rapids, Iowa)
BLENDER CELERY SEED DRESSING
½ cup sugar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon prepared mustard
1 teaspoon celery seed
1 medium onion, grated or cut fine
¼ cup vinegar
1 cup cooking or salad oil
Beat in blender at medium or high speed about 5 minutes. Makes 1 pint. Refrigerate. (Mrs. Glen Mobry, Cedar Rapids, Iowa)
FINGER PAINTS: Mix ½ cup Linit starch with enough cold water to smooth. Add 1/3 cup boiling water and cook till smooth. Add ½ cup soap flakes and cool. Add 1 tablespoon glycerine and coloring.
WAX REMOVER FOR HARDWOOD FLOORS: Mix 1 cup kerosene, 1 cup pure turpentine and 4 tablespoons Sargent's Pine Oil. Dampen cloth and rub floor. Wipe off with dry cloth.
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SIOUX CITY BANANA NUT BREAD
1½ cup sugar cup butter or
shortening
3 eggs
4 tablespoons sour cream
1 teaspoon soda
½ teaspoon salt
½ teaspoon baking powder
2½ cups cake flour
1 teaspoon vanilla
3 large mashed bananas
½ cup nutmeats
Cream sugar and shortening very well. Add eggs, and beat well. Add sour cream. Sift dry ingredients and add alternately with mashed bananas. Bananas should be thoroughly mashed and almost liquefied. Add nuts. Pour into two loaf pans which have been greased and floured on the bottom only. Let batter stand for 15 min. Bake 1 hour and 15 min. at 325°.
BANANA BREAD
1¾ cup sifted flour
2 teaspoons baking powder
¼ teaspoon soda
½ teaspoon salt
1/3 cup soft shortening
2/3 cup sugar
2 unbeaten eggs
3 mashed ripe bananas
Sift flour, baking powder, soda and salt. With mixer at medium speed, thoroughly cream shortening with sugar. Add eggs and beat until light and fluffy. At low speed, beat in flour mixture alternately with bananas until smooth. Bake in greased loaf pan for one hour at 350°.
FREEZING BERRIES
4 cups raspberries
2 cups water
1 teaspoon artificial sweetener
Heat water and sweetener and boil for 3 minutes. Let cool and add a dash of salt. Pour liquid over berries in container. Hold berries down in container and under syrup with a little ball of wax paper. Cover with lid and freeze.
PINK PUNCH FOR 150: Mix 10 packages Kool Aid, 10 quarts water, 6 cups sugar, 3 cans frozen orange juice, 3 cans frozen lemon juice, 1 46 oz. can orange juice, and 1 46 oz. can pineapple juice. Just before serving, add 3 quarts ginger ale. May be tinted with food coloring.
BILL'S MEAT LOAF
1½ pound ground beef
1½ cup bread crumbs
2/3 cup American cheese, grated
1 onion, peeled and diced
½ green pepper, diced
2 teaspoons salt
1 bay leaf, crumbled
¼ teaspoon thyme
½ teaspoon garlic salt
2 eggs, slightly beaten
1 can tomato sauce
Mix all ingredients. Bake at 350° for one hour or until done. Serve hot. Serves eight to ten.
GOURMET'S HINT ON MEAT LOAF: Put a few strips of bacon under and over the meat loaf before baking. Bake with bacon for gourmet flavor.
LEMON SHERBET
1 package jello
1 cup boiling water
1½ cup sugar
juice of two lemons
1 quart milk
Dissolve jello in boiling water. Combine all ingredients in large mixing bowl. Let freeze the first time just until frozen about ½ inch all the way around the edge of the bowl. Then whip partly frozen mixture and turn into ice cube trays to finish freezing.
WIENER CIRCLES
Score wieners about an inch apart almost through. Heat in water. Open a can of kraut and warm. Slice an onion. Toast hamburger buns. To assemble sandwich, place wieners (which will cook in circles after scoring) on bun. Fill center with hot sauerkraut. Top with a slice of onion and a teaspoon relish. Serve as sandwiches.
CLINTON PUNCH
2 6 oz. cans frozen orange juice
1 6 oz. can frozen lemonade
6 cups cold water
2½ cups chilled ginger ale
Mix juice and water and chill. Add ginger ale and mix. Add a few drops food coloring if desired. For an ice ring! use a round jello mold with opening in center. Line bottom with maraschino cherries and fill mold half full of water or punch and freeze.
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