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STUFFED MUSHROOMS
Sauté 8 or 10 large morel caps in butter until about half done. Remove from heat and keep warm. They should be fairly soft and pliable making them easier to work with.
1 onion, finely minced
Stems and rejected caps of remaining
morel mushrooms (amount not given)
¼ pound ground beef
1 teaspoon salt
Dash of M S G (or Accent)
½ cup cooking sherry
Dry bread crumbs
Sauté onion and mushroom stems and caps of mushrooms not selected for stuffing. When they look done, add ground beef, salt and M S G. Let cook for only about a minute. Turn off heat and add sherry. Now stir in enough dry bread crumbs to make a fluffy stuffing. Carefully stuff cooked mushroom caps. Set in casserole and bake 30 minutes in a medium (350°) oven. Excess stuffing may be baked along with stuffed mushrooms.
POACHED MUSHROOMS
1 pound large, fresh mushrooms
½ cup water
½ teaspoon salt
2 tablespoons lemon juice
3 tablespoons butter or margarine
Bring everything but the mushrooms to a boil. Add mushrooms. Cover and cook over medium heat about 5 minutes, tossing occasionally. Leave in juice and store in tightly covered jar in refrigerator.
OVEN FRIED MUSHROOMS
Wash and dry ¼ pound mushrooms and set aside. Combine 1/3 cup soft crumbs, 1/8 teaspoon salt, 1/8 teaspoon onion powder, 1/8 teaspoon garlic powder, dash of red pepper and ½ teaspoon Italian Seasonings. Dip mushrooms into 2 tablespoons milk and then into the crumb mixture. Arrange on cookie sheet. Bake at 425° for 15 minutes or until brown.
STUFFED MUSHROOMS
1 pound fresh mushrooms
½ pound ground chuck
6 tablespoons Parmesan cheese,
grated
1 clove garlic, crushed
½ cup fine bread crumbs
3 tablespoons onion, finely chopped
1 tablespoon snipped parsley
1 egg, beaten
Salt and pepper
Olive oil
Clean mushrooms and remove stems. Chop mushroom stems and add to remaining ingredients except olive oil. Blend well and stuff mushrooms. Heat olive oil in skillet. Add mushrooms, stuffed side down. Cook for one minute, turn stuffed side up and cook another minute. Put skillet and all in a 350° oven and bake 15 minutes.
EIGHTEEN HOUR ROAST BEEF
7 to 10 pound roast beef or beef
brisket
1/8 cup garlic powder
1/8 cup onion powder
¼ cup M S G (Accent)
3 tablespoons salt
2 tablespoons paprika
2 tablespoons dried mustard
1½ tablespoons black pepper
½ teaspoon oregano
Mix well and place in shaker. Rub well into meat. Bake for 18 hours at 175° uncovered. Unused seasoning may be saved for use later.
MUSTARD PORK CHOPS
Pork chops
Mustard
Flour
1 can of chicken broth or 2 cups
chicken bouillon
Spread mustard on pork chops. Then flour the chops. Brown the chops on both sides and pour on chicken broth. Bake in a moderate oven (350°) for 60 minutes. (Karen Blunt, Mason City, Iowa)
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RHUBARB PUDDING CAKE
4 cups rhubarb, diced
1 cup sugar
¾ cup water
¼ cup shortening
½ cup sugar
1 egg
½ teaspoon vanilla
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
Cook rhubarb, 1 cup sugar and water until tender. Cream shortening with ½ cup sugar, beat in egg and vanilla. Add sifted dry ingredients with milk. Pour batter into a 9 inch square pan. Pour hot rhubarb mixture over batter and bake for 40 minutes at 350°.
RHUBARB COBBLER
4 cups rhubarb, diced
1½ cups sugar
1 teaspoon cinnamon
2 tablespoons butter
3 tablespoons flour
3 tablespoons lemon juice
½ teaspoon vanilla
Mix ingredients together and spread in a 7 ½ by 11 inch pan. For crust, mix:
2 cups flour
1/3 teaspoon salt
4 tablespoons shortening
¾ cup milk
3 teaspoons baking powder
2 tablespoons sugar
1 egg
Mix crust and spoon over fruit. Bake at 350° for 30 to 40 minutes.
DATE NUT PUDDING
1 cup dates, chopped
1 cup boiling water
1 teaspoon baking soda
1 tablespoon butter
Combine and set aside to cool. In a bowl, beat together 1 cup sugar, 1 egg and add 1½ cups sifted flour, a little at a time. Work until crumbly. Add cooled date mixture. Blend well and add an additional 1 cup dates, ½ cup nuts, coarsely chopped, and ½ teaspoon vanilla. Stir and pour into a well greased 7 by 11 inch pan. Bake at 350° for 20 to 25 minutes.
ANGEL FOOD PIE
1 cup crushed pineapple or 1 small
can pineapple, drained
1 cup sugar
4 tablespoons cornstarch
1½ cups cold water
3 eggs
Pinch of salt
¼ cup nuts, chopped
½ cup whipped cream or whipped
topping
1 baked 9 inch pie crust or graham
cracker crust
Mix sugar and cornstarch. Add pineapple and pinch of salt. Beat egg yolks and ½ cup of the water and add to pineapple mixture. Add remaining cup of cold water and cook until thick. Gently fold in the beaten whites of the eggs. Cool and turn into pie crust. Add topping. Sprinkle nuts over topping. Refrigerate. (Grandma Marsh, Cedar Rapids, Iowa)
JAM GEMS
Preheat oven to 475°. Sift together:
2 cups flour
2 tablespoons sugar
3 teaspoons double action baking
powder
1 teaspoon salt
Pour into measuring cup, but do not stir:
1/3 cup cooking oil
2/3 cup milk
Pour all at once into flour mixture. Stir with fork just until mixture cleans sides of the bowl. Fill greased muffin cups 2/3's full. Then make a small indentation in top of each muffin. Fill with ½ teaspoon of your favorite jam. Bake 8 to 12 minutes. While warm, frost edges with white frosting made by mixing ½ cup powdered sugar, 1 tablespoon milk and a few drops of lemon juice or vanilla.
MANDARIN ORANGE CAKE
Put 2 cups flour, 2 cups sugar, 2 teaspoons soda, 2 eggs, 1 teaspoon salt, 2 teaspoons vanilla and 2 small cans drained mandarin oranges in a mixer and beat for 3 minutes. Bake in a 9 by 13 greased pan for 30 to 35 minutes at 350°. Bring ¾ cup brown sugar, 3 tablespoons butter and 3 tablespoons milk to a boil and dribble over top of cake while cake is still warm.
Homemade Wax Remover: Mix 1 cup Tide or other washing detergent with 6 ounces household ammonia and 1 gallon hot water. Apply with mop to area you wish to clean. Let stand a few minutes before you remove the old wax with it. After mopping, rinse well, before applying new wax.
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TACO CASSEROLE
1 pound ground beef
1 medium onion, chopped
1 pound can stewed tomatoes
8 ounce can tomato sauce
4 ounces green chili peppers, chopped
1 package taco seasoning
12 tortillas, corn or flour
1 pound cheddar cheese, grated
Brown beef and onion in skillet. Add remaining ingredients except tortillas and cheese. Simmer 15 minutes. Place ¼ cup meat mixture in a 9 by 13 baking dish. Place two tortillas side by side on top of meat. Top each with more meat mixture and cheese. Repeat until each stack has six tortillas layered with meat and cheese. Bake at 350° for 20 to 25 minutes. To serve, cut each stack in quarters.
EGG SALAD FOLD-OVERS
3 hard cooked eggs, finely cut
2 tablespoons celery, finely cut
1 tablespoon minced onion
4 tablespoons mayonnaise or salad
dressing
Pinch of salt
Stir well. Use pie crust recipe for single crust pie. Roll out and cut into four 6 inch circles. Put ¼ of egg filling on each circle. Fold over and seal with a fork. Bake until brown at 350° for 25 to 30 minutes. Can be served hot or cold.
BAKED CAT FISH
Melt 3 or 4 tablespoons diet margarine in a sauce pan and add ½ tablespoon rosemary. Brush over fish. Place a couple of pieces of cut lemon inside fish and roll in aluminum foil. Bake at 350° for 30 to 35 minutes.
POACHED FISH
Select a pan large enough to lay fish on bottom. Add enough water to cover a stalk of celery, ¼ onion, medium sized chopped carrot and ½ lemon, sliced. Salt to taste. Bring to boil and simmer vegetables until about half done. Then submerge fish in simmering water. Cook about 8 minutes on each side. Drain and serve with lemon.
Waffle Iron Cleaning and Reseasoning: To clean and reseason your waffle iron, use enough cotton to cover the bottom grid when closed. Saturate with ammonia. Close waffle iron and let set for 24 hours. Remove cotton and if available, clean grids with a wire brush. Do not use soap and water. After cleaning, apply a good olive oil to reseason griddle. Bake a few waffles to throw away to remove ammonia and oil taste.
BEER BREAD (MANA BREAD)
2 packages dry yeast
3¾ to 4 cups flour, sifted
¼ cup dry onion soup mix
8 slices bacon
12 ounce can beer
¼ cup milk
1 tablespoon sugar
2 tablespoons yellow cornmeal
In a mixing bowl, combine 1¾ cup of the flour, yeast and soup mix. Fry bacon until crisp and drain, reserving 2 tablespoons of the drippings. Crumble bacon and set aside. Heat beer, milk, sugar and drippings until warm. Mixture may appear to be curdled. Add to dry ingredients. Beat at low speed with electric mixer for half minute then beat at high speed for three minutes. Stir in crumbled bacon and enough flour to make a stiff dough. Knead about 5 minutes. Place in a greased bowl. Cover and let rise about 45 minutes. Punch down and shape into small rolls. Brush top with butter and sprinkle with cornmeal. Let rise 45 minutes. Bake at 375° for 20 minutes.
YEAST ROLLS
4 cakes yeast or 1 large cake and
1 package dry yeast
2 cups lukewarm water
2 teaspoons sugar
2 cups lukewarm water
12 tablespoons melted lard
4 teaspoons salt
12 tablespoons sugar
4 eggs, beaten
14 cups flour
Combine first 3 ingredients and let stand 10 minutes. Add next 4 ingredients. Let stand 10 minutes more. Then add beaten eggs and flour. Knead until smooth. Let rise until double. Form into rolls. Let rise again. Bake for 10 to 15 minutes at 425°.
GRILLED CHICKEN
6 tablespoons salt
3 tablespoons pepper
2 tablespoons M S G (Accent)
2 tablespoons garlic powder
2 tablespoons sweet basil
1 tablespoon paprika
2 tablespoons dry mustard
Baste chicken pieces with a little oil to hold seasonings on chicken. Grill over charcoal.
From anywhere in Iowa call 800-332-5401.
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SLUSH NO. 1
1 large can frozen lemonade
1 large can frozen orange juice
1 cup strong tea
1 cup sugar
3½ cups water
1 cup vodka
Mix well and freeze. When ready to serve, using an ice cream scoop, put a large scoop in a glass and fill with Seven Up.
SLUSH NO. 2
1½ quarts of cranapple juice
1 large can limeade
1 large can lemonade
16 ounce bottle Seven Up
2 cups water
2 cups vodka
Mix well and freeze. Serve in glasses.
SLUSH NO. 3
6 ounces frozen limeade
6 ounces frozen lemonade
3 cans water
¼ cup sugar
1 cup vodka
6 to 8 ounces Seven Up
Mix and freeze. Stir to serve.
CORRECTION: In February 1972 bulletin, one ingredient was omitted in the Escalloped Oysters or Salmon recipe on Page One. Please add 1 cup cracker crumbs if you haven't already done so.
ONE WEEK BRANDIED FRUIT
1 cup crushed pineapple, drained
before measuring
1 cup maraschino cherries, drained
before measuring
1 cup peaches, drained before measuring
3 cups sugar
¼ to ½ cup apricot
brandy
Drain fruits well. Add sugar and brandy and let stand a week before using. After two weeks, you can add 1 cup fruit and 1 cup sugar. Continue adding every two weeks.
CARAMEL CORN
2 cups brown sugar
1½ sticks margarine
½ cup light corn syrup
½ teaspoon soda
Dash of salt
Pinch of cream of tartar
Bring sugar, margarine, and syrup to boil. Cook exactly 5 minutes. Remove from heat and add soda, salt, and cream of tartar. Pour over 8 quarts popped popcorn, stirring until well coated. Pour into two jelly roll pans, and bake for one hour at 200°. Every 15 minutes, remove from oven and stir.
BAKED ROSY RHUBARB SAUCE
Cut 1 pound rhubarb up in 1 inch lengths. Mix in shallow baking dish with 1 cup sugar and ¼ cup water. Bake in a preheated oven at 350° for 35 minutes, or until rhubarb is tender. Chili and serve. Makes 4 servings. (Jean Fox, Cedar Rapids, Iowa)
Homemade Bubble Bath: Mix ½ cup liquid detergent, 1 cup Epsom Salts, 4 to 5 drops glycerin, a few drops food color and a few drops your favorite cologne.
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