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POOR MAN'S STEAK
3 pounds ground beef
1 cup milk
1 cup bread crumbs
3 teaspoons salt
1 medium onion, chopped
Pepper to taste
1 can mushroom soup
Combine all ingredients except soup. Pat into a 15½ by 10½ by 1 inch (jelly roll) pan. Refrigerate overnight. Cut into serving size pieces. Brown in skillet. Remove browned meat squares. Place in Dutch Oven. Add soup and bake covered, for one hour at 350°.
BABY FOOD CAKE
4 eggs
2 cup sugar
3 small jars of strained carrots
1 cup nuts, chopped
1 can (large or small) crushed
pineapple, drained
2 cups flour, unsifted
1 cup raisins, dusted in ¼
cup extra flour
2 teaspoons soda
2 teaspoons cinnamon
1 teaspoon vanilla
1 teaspoon salt
Cream eggs, sugar and baby food together and beat until frothy. Add nuts, pineapple, flour and raisins. Add soda, cinnamon, vanilla and salt. Stir until well mixed. Pour into well greased and floured 9 by 13 inch pan. Bake at 375° for 40 minutes. For the frosting: Beat 1 box powdered sugar, 8 ounces cream cheese, 1 tablespoon butter or margarine and 1 teaspoon vanilla until smooth. Put on cake while warm.
RHUBARB JAM
Let 5 cups rhubarb, cut up fine, and 3 cups sugar stand overnight. Next morning, boil 10 minutes. Remove from heat and stir in 1 box any flavor red Jello. Mix well and pour while hot into jars and seal.
EASY CAKE
2 cups flour
1 cup white sugar
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
2 eggs, beaten
2/3 cup salad oil
1 cup raisins or nuts
1 can peach or apple pie filling
Mix flour, sugar, soda and salt in a large mixing bowl. Add beaten eggs, oil and vanilla, raisins or nuts and pie filling. Mix with spoon but do not beat. Pour into ungreased 9 by 13 inch cake pan and bake at 350° for 40 to 50 minutes. When done, sprinkle with e mixture of cinnamon and sugar removed from the oven.
RHUBARB PIE
1 cup flour, sifted
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons soft butter
1 egg, beaten
2 tablespoons milk
¼ cup sugar
Mix and press into a greased pie pan. Cover crust with 3 or 4 cups cut up rhubarb. Sprinkle a 3 ounce package of strawberry Jello over it. Top with:
½ cup flour
1 cup sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup margarine, melted
Mix above ingredients for topping. Bake at 350° for 50 minutes.
CORRECTION: In May 1973 Bulletin, an ingredient was omitted in the Rhubarb Something dessert on page two. 1 teaspoon of baking powder should be listed in the ingredients after the ¾ cup flour. The directions are correct, indicating the addition of baking powder.
Phone: 366-7711 (Cedar Rapids) - 800-332-5401 (Iowa)
Page 2 Top of Page
The recipes on the next three pages were first and second place winners in the Linn County Dairy Association Cook off, featuring recipes using dairy food ingredients. I had the pleasure of helping judge the event this year and am very happy to share these recipes with Open Line Bulletin readers. First place recipes are noted with an asterisk.
MRS. ROBERT J. KOLARIK, a regular listener to the Open Line, entered all eight categories. Mrs. Kolarik won four first and three seconds. Open Line Congratulations to Mrs. Kolarik!
* SKILLET ALMOND CAKE
3 eggs, medium size
1 cup sugar
1 cup all purpose flour
1 cup (8 ounces) butter, melted
Combine eggs and sugar in mixer bowl and beat until fluffy. Stir in flour and melted butter. Mix well and pour batter into greased cast iron skillet (10-12 inches and about an inch deep). Bake at 350° for 30 minutes. While warm, spread with the following topping:
½ cup melted butter
½ cup sugar
½ cup slivered almonds
1 tablespoon all purpose flour
1 tablespoon milk
Mix above ingredients in a small saucepan. Heat mixture, stirring continually. DO NOT BOIL. Only allow to simmer for a few seconds and become thick and simmery. Then remove from heat. Spread on warm cake and put under broiler until top is golden brown and bubbly. Serve in small wedges. Cake may be refrigerated, but should be served at room temperature. (Mrs. Robert J. Kolarik, Cedar Rapids, Iowa)
*SPECIAL SALAD
1 cup boiling water
½ cup sugar
1 small package lemon Jello
3 ounce package cream cheese
15 marshmallows, cut in small pieces
2 tablespoons salad dressing
1 cup crushed pineapple, drained
1 cup whipping cream, whipped
Handful of pecans and red grapes
(if unable to get grapes, use other fruits of your choice, considering
color)
Dissolve water, sugar, Jello and cream cheese. Add marshmallows and salad dressing. Let cool, stirring once or twice. Add pineapple and fold in whipped cream, pecans and fruit. Refrigerate overnight. Can be used in a Jello mold. (Mrs. Jack E. Scott, Marion, Iowa)
* CHERI'S LEMON-YOGURT JELLO
2 small packages lemon Jello
2 cups yogurt (plain or homemade)
2 cups hot water
2 teaspoons almond extract
½ cup slivered almonds
Dissolve Jello in hot water. Add yogurt and almond extract. Mix well. Sprinkle slivered almonds on top. Chill until set. (Cheri Willis, Marion, Iowa)
* BLENDER CHEESECAKE PIE
2 cups glazed sesame cracker crumbs
1/3 cup butter or margarine, melted
2 tablespoons granulated sugar
Crush crackers in blender (will use three individual packets). Combine with sugar and butter and pat firmly into 8 or 9 inch pie pan. Place in preheated 325° oven for 8 minutes. Remove and let cool 10 minutes.
8 ounce package cream cheese
2 eggs
½ cup sugar
½ teaspoon vanilla
1 tablespoon lemon juice (can be
bottled)
Dash of salt
Place all ingredients in blender. Process until smooth and creamy. Pour into partially baked crust. Replace in 325° oven for 20 to 25 minutes.
For topping: Stir 2 tablespoons granulated sugar and ½ teaspoon vanilla right into an 8 ounce carton of sour cream or sour half and half. Spread to edge on the baked cheesecake, and return to oven for 10 minutes. Remove and let cool. (Margaret McLaughlin, Marion, Iowa)
* PARTY MINTS
Room temperature 3 ounces of cream cheese and mash with a wooden spoon. Add 1 teaspoon flavoring and food coloring. Add 2 to 2½ cups powdered sugar a little at a time, finally kneading into a ball with your hands. Pinch off pieces and roll into marble size balls. Roll in granulated sugar and press into mold. Unmold at once onto waxed paper. Put in an airtight container. They can be frozen or kept refrigerated. Any combination of color and flavoring may be used to match your party color scheme. (Mrs. Floyd Booth, Alburnett, Iowa)
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APPLE CHEESE BREAD
¼ cup butter
¼ cup shortening
2/3 cup sugar
2 eggs, beaten
1½ cups grated or ground
cooking apples, including juice
½ cup grated sharp cheddar
cheese
¼ cup walnuts, chopped
2 cups flour
1½ teaspoons baking powder
½ teaspoon soda
½ teaspoon salt
Cream butter, shortening and sugar. Add beaten eggs and mix well. Add apples, cheese and nuts. Add sifted dry ingredients and mix lightly. Bake in a greased 9 by 5 inch loaf pan at 350° for 50 to 60 minutes or three 3 by 6 inch loaf pans for 30 to 35 minutes. (Mrs. Kolarik)
BUTTER HORNS
2 cups milk, scalded
1 teaspoon salt
½ cup sugar
½ pound butter
2 squares yeast
½ cup warm water
4 teaspoons sugar
5½ cups flour
1 egg, beaten
Scald milk, remove from heat, add salt, sugar and butter. While this mixture cools to lukewarm, prepare yeast in ½ cup warm water and 4 teaspoons sugar. Let yeast set until milk is cooled enough. Combine and add beaten egg and flour. Let rise in a warm place 20 minutes.
Roll out to ¼ inch on well floured board, using about 1/3 cup dough at a time. Spread with soft butter and roll up as for cinnamon rolls. Cut in ½ inch slices and let rise on flat pan for ½ an hour. Bake at 350° for 10 to 15 minutes. Do not brown, just slightly golden. Spread with icing while warm and dip in coconut or various chopped nuts. For icing, mix 2 cups powdered sugar, 2 tablespoons butter, 2 tablespoons milk or cream and vanilla or almond flavoring. (Mrs. Helen Meeks, Mount Vernon, Iowa)
PARTY PINK SALAD
Bring one Number 303 size can fruit cocktail to boil and add 1 3 ounce size package of strawberry Jello. Mix well and cool. Fold in 16 ounces creamed cottage cheese, 1 cup, and ½ cup chopped nuts (optional). Pour into mold and chill. (Mrs. Kolarik)
* BUTTERMILK BREAD
2 packages dry yeast
¼ cup warm water
¼ cup sugar
1¾ cups buttermilk, lukewarm
6 cups flour (approximately)
2 tablespoons melted butter
1 tablespoon salt
½ teaspoon soda
Dissolve yeast in water. Add sugar, buttermilk and 3 cups of sifted flour, beat well. Let stand in warm place until light and bubbly (about ½ hour). Add remaining 3 cups flour, melted butter, salt and soda. Knead until smooth and elastic. Let rise until doubled in bulk, shape into loaves and place in two 9 by 5 inch greased loaf pans. Let rise until double again. Bake at 400° 15 minutes. Reduce heat to 375° and bake 30 minutes longer. (Mrs. Kolarik)
RHUBARB FLUFF PIE
2 cups rhubarb, cut in small pieces
1 cup sugar
1 package (3 ounces) raspberry
Jello
1 large can Carnation Evaporated
Milk, chilled and whipped with 1 tablespoon lemon juice
Cook rhubarb and sugar until tender and while hot, mash and stir in Jello. Set aside to cool. Fold whipped milk into cooled rhubarb. This is enough to pour into two 9 inch baked pie crusts. Refrigerate. (Mrs. Kolarik)
BUTTER BRICKLE DELIGHT
To make crust, crush 2½ cups graham crackers with 8 soda crackers. Mix with ½ cup butter, melted. Pour and spread evenly in 9 by 13 by 2 inch pans. Press firmly to form crust.
For the middle layer, soften 1 quart of Butter brickle Ice Cream and whip together with 2 small boxes of instant vanilla pudding and 2 cups whole milk. Pour into graham cracker crust. Chill.
Top with 1 cup whipped cream and sprinkle with 3 crushed Heath Bars just before serving. (Marita Ball, Springville, Iowa)
BABY FOOD DIP
Mix a 3½ ounce jar of junior or strained beef baby food (can be liver, chicken or veal) with 3 ounces cream cheese, 1 tablespoon horseradish, ¼ teaspoon WOR sauce and ½ teaspoon seasoned salt. Chill. (Mrs. Kolarik)
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BROWNIE DROP COOKIES
2 sticks butter or margarine (1
cup)
1¾ cups sugar
1 cup cottage cheese
2 eggs
1 teaspoon vanilla
2½ cups flour
½ cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon mace
½ cup chopped nuts, optional
Cream butter and sugar. Add cottage cheese, eggs and vanilla, then add combined dry ingredients and nuts. Bake 12 to 14 minutes at 350°. (Mrs. McLaughlin)
* NOODLE TOMATO CHEESE LOAF
1 cup broken noodles, cooked
1 cup fine, day old bread crumbs
2 tablespoons cut green pepper
1½ cups canned tomatoes
2 eggs, slightly beaten
1 cup cheese, grated
¼ cup butter, melted
½ teaspoon prepared mustard
1 teaspoon salt
Pepper to taste
Mix in order given and place in greased loaf pan or baking dish. Bake at 325° to 350° for 45 to 50 minutes. Serves 6 to 8. (Mrs. Kolarik)
CHIPPED BEEF CASSEROLE
1 can cream of mushroom soup
1 cup milk
½ pound cheddar cheese,
chopped
1 tablespoon onions, chopped
1 cup uncooked macaroni
¼ pound chipped beef, cut
into small pieces
2 hard cooked eggs, chopped
Cover chipped beef with boiling water and allow to stand 5 minutes. Drain. Stir soup to creamy consistency. Add milk, cheese, onions and chipped beef and eggs and mix gently. Put into 1½ quart baking dish. Store in refrigerator overnight (covered). Bake uncovered 1 hour at 350°. (Mrs. Scott)
BILLIE OAKLEY'S BARBEQUED CHICKEN
3 tablespoons brown sugar
3 tablespoons catsup
2 tablespoons Worcestershire Sauce
2 tablespoons vinegar
1 tablespoon lemon juice
4 tablespoons water
2 tablespoons butter or margarine
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon dry mustard
1 teaspoon salt
1 frying chicken, cut in pieces
Grease interior of brown paper bag generously with shortening. Combine all but chicken in saucepan and heat until bubbly. Dip chicken in sauce and place in paper bag. Pour remaining sauce over chicken. Tie the end of the bag and place in shallow baking pan. Bake at 350° for 2 hours.
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