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You don't need a calendar to know it's late spring when you're listening to the Open Line. When every other recipe is a different way to fix rhubarb, you know it has to be that time of year. This month's bulletin will add even more rhubarb recipes to your already bulging rhubarb recipe file. In addition to the rhubarb recipes, some ideas and recipes for your days and nights out camping are included this month. I hope you, enjoy this edition of the Best of the Open Line, it looks like a good one.
JANE SETZER'S RHUBARB PIE
2 cups cut-up rhubarb
1½ cup sugar
2 eggs
1 cup milk
Dash of salt
½ teaspoon vanilla
Cut rhubarb in ¼ inch square pieces. Beat eggs, and add salt, sugar, milk, and vanilla. Stir in rhubarb. Pour into unbaked pie shell and bake at 350° for 45 minutes to an hour just until custard is set. (Jane Setzer, South Amana, Iowa)
RHUBARB TORTE
1 cup flour
2 tablespoons sugar
½ cup butter or margarine
Work up into a crumbly mixture and pat into a 9 by 9 inch or 6 by 11 inch baking pan. Bake 325° for 25 minutes.
1¼ cup sugar
2 tablespoons flour
1/3 cup cream or Carnation Milk
3 egg yolks
2¼ cup rhubarb, cut fine
Combine in double boiler. Cook until clear and tender. Pour over baked crust. Top with meringue and brown.
WHIPPED RHUBARB CREAM PIE: Dissolve 2 tablespoons unflavored gelatin in ½ cup warm water. Bring 2½ cups stewed rhubarb and 1 cup sugar to a boil. Remove from heat and add gelatin. Stir until well mixed and cool until thick, then fold in 1 cup whipped cream. Turn into a 9 inch graham cracker crust. Chill before serving.
RHUBARB CAKE
1 stick margarine
1 cup brown sugar
1 beaten egg
1 tablespoon vanilla
2 cups flour
1 teaspoon soda
1 teaspoon salt
1 cup sour milk (1 teaspoon vinegar
milk added to sweet milk)
½ cup nuts
1½ cup cut-up rhubarb
½ cup white sugar
1 teaspoon cinnamon
Cream margarine and brown sugar. Beat in egg and vanilla. Beat well and add flour, soda, and salt. Then add milk, nuts and rhubarb. Pour into 9 by 13 inch cake pan. Mix white sugar and cinnamon and sprinkle over batter. Bake for 30 minutes at 350°.
RHUBARB DUMPLINGS
2 tablespoons butter
½ cup sugar
1½ cup flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
½ teaspoon vanilla
2 cups hot rhubarb sauce
Cream butter and sugar. Sift flour, baking powder and salt together and add alternately with milk and vanilla. Drop by spoonfuls into your hot boiling rhubarb sauce that has a close fitting lid. Simmer for 25 minutes. Serve hot with cream. Frozen rhubarb is very good with this recipe and other fruit may be substituted for the rhubarb. (Mrs. Walter Mau, Waterloo, Iowa)
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OELWEIN RHUBARB CREAM PIE
3 cups diced rhubarb
1½ cup sugar
6 tablespoons cream or milk
2 egg yolks
1½ tablespoons cornstarch
¼ teaspoon salt
1 teaspoon lemon extract
Cook rhubarb until tender. Add remaining ingredients except flavoring. Watch carefully as you cook as it will scorch. Cook till thick. Add flavoring. Pour into a nine inch baked pie shell. Cover with meringue and brown in oven.
DES MOINES RHUBARB PIE
2 cups rhubarb, cut fine
1 cup sugar
1 egg, beaten
2 tablespoons flour
¼ cup oatmeal
¼ cup white sugar
2 tablespoons flour
1 teaspoon butter
Mix rhubarb, 1 cup sugar, egg and 2 tablespoons flour. Pour into an unbaked 8 inch pie shell. Mix last four ingredients into a crumbly mixture and sprinkle evenly over rhubarb. Bake 15 minutes at 400°, then reduce heat to 325° and finish baking for another 30 to 35 minutes.
RHUBARB PIE: Mix 1 cup diced rhubarb, 1 cup sugar, 3 tablespoons flour and 1 cup cream or half and half. Pour into unbaked pie shell and bake for 45 minutes to an hour at 375°.
CRANBERRY RELISH COOKIES
1 cup butter, less 2 tablespoons
1 ¼ cup sugar
2 eggs
2 1/3 cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
1 ten ounce package frozen Cranberry
and Orange Relish, thawed and drained
½ cup chopped walnuts
Cream butter and sugar till light and fluffy. Add eggs and beat well. Add sifted dry ingredients, relish and nuts and beat until blended. Drop from teaspoons on greased cookie sheets and bake at 375° for 12 to 15 minutes. (Mrs. P. W. Field, Waterloo, Iowa)
BUTTER CRUNCH PIE CRUST
½ cup butter
¼ cup brown sugar
1 cup flour
½ cup chopped pecans
Mix all ingredients by hand and spread in bottom of pie pan. Bake at 400° for 15 minutes. Never leave longer. Remove from oven and stir into crumbs with a spoon. Spread into a greased pie pan while hot.
BISQUICK PIE CRUST
1 cup Bisquick
¼ cup soft butter or margarine
3 tablespoons boiling water
Preheat oven to 450°. Put Bisquick and butter into a nine inch pie pan and add water. Stir with fork till dough forms a ball. Pat into pan with hands. Bake 8 to 10 minutes.
BISQUICK PIZZA DOUGH
¾ cup warm water
1 package yeast
2½ cups Bisquick
Dissolve yeast in warm water. Add Bisquick and beat vigorously. Turn onto well floured surface and knead until smooth about 20 times. Allow to rest a few minutes then roll to thin circles the size of pizza pan.
ANAMOSA PIE CRUST
1 cup plus 2 tablespoons flour
½ teaspoon salt
1/3 cup corn oil
2 tablespoons water
Mix flour and salt and blend in oil. Sprinkle water over top and roll out between 2 pieces of wax paper. Bake 12 to 15 minutes at 450°. This makes enough for one crust. For two crusts, follow the same directions and use the following ingredients.
1¾ cup flour
1 teaspoon salt
½ cup oil
3 tablespoons water
WHITE WASH: Mix 10 pounds white cement, 2 pounds slack lime, ½ pound coarse salt with a stick. Make a creamy paste by adding water.
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GUTTENBERG MOLASSES OATMEAL COOKIE
4 to 4¼ cup sifted flour
1½ teaspoon salt
1 tablespoon soda
4 cups quick oatmeal
1¼ cup sugar
1½ teaspoon ginger
1 cup melted vegetable shortening
1 cup light molasses
2 beaten eggs
2 tablespoons hot water
1½ cup raisins
1 cup ground up walnut meats
Sift flour, salt and soda together. In a large bowl, mix oatmeal, sugar and ginger. Stir liquid ingredients in, then dry ingredients. Add an extra ¼ cup flour if needed. Roll out to ¼ inch thick and cut with a 3 inch cookie cutter. Brush cookies with water, then sprinkle with sugar. Bake on greased cookie sheets at 375° for 8 to 10 minutes. Makes 4 dozen.
STRAWBERRY CAKE
1 package white cake mix
¼ cup flour
1 package strawberry jello
½ cup water
½ package frozen strawberries
2/3 cup oil
4 eggs
Beat for 4 minutes after combining ingredients. Pour into a 9 by 13 inch greased and floured cake pan and bake at 350° for 45 minutes.
STRAWBERRY CAKE FROSTING: Mix one package powdered sugar, ¼ pound margarine and the other half package of the frozen strawberries.
ROY'S ONE POT FLAMBANG
1½ cup cooked noodles
1 15 ounce can chili style brown
beans in chili gravy
½ cup tomato juice
4 large slices bologna, diced
¼ pound grated Velveeta
cheese
Pizza catsup
Mix noodles, beans, tomato juice and bologna in a baking dish while heating over medium heat. Top with Velveeta cheese and decorate with Pizza Catsup. Cover and heat thoroughly. (Roy Setzer, South Amana, Iowa)
CREAM PUFFS
1 cup boiling water
½ cup butter or shortening
1 cup flour
4 eggs
Add shortening to water and bring to a boil. Sift in flour while boiling. Remove from heat and let cool slightly. Add eggs one at a time, beating after each egg. Beat until thick and leathery. Put by tablespoons on a greased pan about 2 inches apart. Bake in a 400° oven for thirty minutes. Do not open oven while baking. Turn off oven and let oven cool before removing from oven.
CREAM PUFF FILLING
1 cup milk
1 cup sugar
1 egg
3 tablespoons flour
1 teaspoon vanilla
Mix dry ingredients. Add milk, egg and vanilla. Cook over medium heat in heavy pan, stirring constantly, till thick. When cream puffs and filling are cool, fill cream puffs.
CANNING MUSHROOMS
Wash and pare mushrooms and drop into cold red vinegar water (l tablespoon vinegar to 1 quart water). Drain. Cover with boiling vinegar and salt solution (1 teaspoon salt, 1 teaspoon vinegar and 1 quart water). Boil 2 or 3 minutes. Pack into hot jars and into each jar add ½ teaspoon salt. Cover with fresh boiling water to top. Process for 35 minutes at ten pounds pressure or 2½ hours in a hot water bath and complete seal.
BRACH'S RHUBARB JAM
Mix 5 cups rhubarb, cut fine and 5 cups sugar. Let stand until juice is formed. Then add 1 pound of Brach's Orange Slices, cut fine. Boil until thick, put into jars and seal.
SOUR CREAM SUBSTITUTE: Stir 3 cups water, 1 cup buttermilk and 1½ cup powdered milk well and let stand in warm kitchen for 24 hours. Shake well and let stand another 48 to 72 hours. Strain through cloth and shake or stir out lumps before using.
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Many families are discovering the great outdoors more and more every year, as camping is becoming a favorite pastime. This section of the bulletin is devoted to camping recipes and hints.
RED-BIRD BURGERS
Form enough hamburger into patties to feed the family. Brown in hot grease on both sides. Place on top of each patty, one thick slice of onion, a thick slice of potato, and a green pepper ring. Pour one full bottle of favorite catsup (14 ounces or larger) over the whole works. Cover and simmer for one hour. (Reverend and Mrs. L. P. Fitzpatrick, Earlville, Iowa)
FRY PAN BUNS
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
3 tablespoons lard
1/3 cup water
Prepare like pie dough. Roll and cut out. Fry over low heat, turn and fry the other side. (Mrs. John B. Murphy)
CAMPERS' TUNA SANDWICHES
2 7½ ounce cans tuna,
drained
1 can celery soup
2 tablespoons minced onion
2 teaspoons lemon juice
Dash of pepper
10 to 12 slices rye bread
Catsup
Mix tuna, soup, onion, and lemon juice and pepper together. Spread on the buttered side of five or six slices of rye bread. Spread remaining slices with catsup.
TRAVEL TRAILER DESSERT
Roll enough saltine crackers (or white or soda) to cover the bottom of a nine inch pie pan. For a larger amount, use a 9 by 13 inch cake pan and increase the ingredients. Open a can of any kind of prepared pie filling and put on top of the crackers. Use enough to make a layer one inch thick. Whip up a package of Dream Whip and spread on top of filling. A few cracker crumbs may be sprinkled on top. Good eaten right away or refrigerated overnight. (Mrs. Glenn Robertson, Cedar Rapids, Iowa)
ANGEL HASH SALAD
1 one pound can crushed or
chunk pineapple
1 one pound can fruit cocktail
2 tablespoons cornstarch
¼ cup sugar
2 egg yolks, beaten
1 cup reserved syrup from drained
fruits
1 cup heavy cream whipped
¼ cup walnuts or pecans,
chopped
2 cups miniature marshmallows
Drain pineapple and fruit cocktail, reserving syrup. Set aside. Combine cornstarch, sugar, egg yolks and reserved syrup in a sauce pan. Blend well and cook over slow heat, stirring it until it comes to a boil and thickens. Remove from heat and cool thoroughly at room temperature. Fold in whipped cream along with nuts, marshmallows, crushed pineapple and fruit cocktail. Chill overnight. Add 2 sliced bananas to stretch it even further. Makes 8 to 10 servings. (Mrs. Glenn Robertson, Cedar Rapids, Iowa)
INDIVIDUAL CAMPERS' PIZZAS
Slice English Muffins in half and on hot griddle, brown cut side first. Turn buns over, top with canned chili and a slice of cheese. When cheese melts, serve individual pizzas.
Rub liquid soap on the bottom of your skillets or pans before using over an open fire for easy clean-up later.
FROM THE COLEMAN COMPANY ..... Use cubes instead of bulk sugar ..... Take along canned stews, add those herbs or spices, chopped celery and onions and other seasonings and they are fine main dishes .... Take along dried fruits, to be cooked or eaten as they come from the package ..... Have an assortment of plastic bags on hand, as they are fine for storage of leftovers in the cooler .... Camp dishwater should be really hot to be effective and take along a dish mop and rubber gloves to make the job easier .... Take a whole, big white onion and quarter it. Butter each section, salt well and put back together, wrap in foil and place on a bed of coals. Even non onion eaters will try this one.
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