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It's an agreeably changeable time of the year, and this bimonthly opus features an appropriate variety of "this" and "that", some helpful tips and words of wisdom. A listener in Marshalltown even contributed a timely verse. "The recipes and hints are good, from casseroles to fighting vermin; but what a blessing if we could forget about the Herman." For more about "Herman", turn to page two and enjoy!
HAWAIIAN FRUIT SQUARES
¾ cup flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup sugar
2 eggs
½ cup drained, crushed pineapple
½ cup chopped dates
½ cup chopped walnuts
½ cup flaked coconut
some powdered sugar
In a large mixing bowl, combine flour, baking powder, salt, sugar and eggs. Blend well with the mixer. Fold in the remaining ingredients (except the powdered sugar). Spread into a greased 9 inch square pan. Bake at 350° for 25-30 minutes. Cool slightly. Cut into 36 little squares. Dust with powdered sugar. This recipe can be doubled.
A TRIPLE FRUIT FREEZE
4 large ripe bananas
2 cups orange juice
1 cup crushed pineapple, undrained
2 tablespoons lemon juice
10 maraschino cherries, cut up
In a large bowl, mash the bananas until smooth. Stir in the remaining ingredients until well blended. Pour the mixture into a 9 x 9 inch square baking pan. Cover. Freeze until partially frozen, or about 2 hours. Spoon the mixture into a large bowl. Beat with a mixer (at medium speed) until smooth but still frozen. Return to pan and freeze until firm. Cut and serve.
CHAMPION RAISIN BARS
1 cup raisins
1 cup water
½ cup shortening
1 cup sugar
1 slightly beaten egg
1¾ cups sifted all purpose
flour
¼ teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
¼ teaspoon cloves
½ cup chopped walnuts
Bring the raisins and water to a boil. Remove from heat and stir in the shortening. Cool to lukewarm. Stir in n the sugar and egg. Add the sifted, dry ingredients and beat well. Finally, stir in the nuts. Pour into a greased 10x15 inch jellyroll pan. Bake at 350° for 20-25 minutes or until done. Dust with powdered sugar or frost while still warm.
There follows a "peach" of a recipe that stirred much interest on the "Open Line" in February...
A PEACH OF A COBBLER
2 cups flour
2 cups sugar
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
2 sticks butter or margarine
2 large cans (29 ounce) sliced
peaches (undrained)
Mix the first five ingredients together well to form a batter. Then, melt the 2 sticks of butter and pour into the batter. Next, dump in the sliced peaches (juice and all) and stir to mix. Pour into a lightly greased 9 x 13 inch glass dish. Sprinkle ½ to 1 cup sugar over the top. Bake at 350° for 1 hour or until nicely browned on top. Let it set for a few minutes before serving.
Just for the record---
Bonnie Franklin's recipe for Beef Brisket from Johnny Carson's "Tonight Show" on TV, cover the brisket with a jar of chili sauce and a package of onion soup mix (dry). Bake at 300° for 7-8 hours.
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And now ... everything you always wanted to know about "Herman "! I can't recall anything that so captured the imagination a of "Open Line" listeners since the Watergate craze several years ago. So, enjoy, enjoy...
"HERMAN" STARTER
1 tablespoon dry yeast
½ cup warm water
2 teaspoons sugar or honey
2½ cups white flour or whole
wheat
2 cups warm water
Mix together in large crock or glass jar. DO NOT USE A METAL CONTAINER. Cover with a damp cloth and rubber band. Keep at room temperature for 5 days. Now Herman can be refrigerated, stirring daily.
On the first and fifth day feed
Herman
1 cup milk
1 cup flour
½ cup sugar
Bake Herman on the 10th day using 2 cups of mixture. Save 1 cup for next time and give 1 cup to a friend.
"HERMAN" APPLESAUCE DONUTS
½ cup Herman Starter
2 tablespoons margarine or butter
½ cup sugar
2 egg yolks
½ teaspoon vanilla
½ cup applesauce
¼ cup buttermilk
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon soda dissolved
in
1 tablespoon warm water
2¾ cups flour
Cream the shortening, sugar, egg yolks and vanilla. Then, add the dry ingredients alternately with the buttermilk and applesauce. Roll out to ½ inch thickness. Let stand for 10 minutes. Cut out donuts and deep fat fry.
"HERMAN" PANCAKES
1 cup flour
1 cup Herman starter
1 egg
¾ teaspoon soda
¼ teaspoon salt
1/3 cup oil
enough milk to pour easily (1/3
cup)
Mix all ingredients together well (to a whipping cream consistency). Prepare pancakes in the usual way.
TIP: Use toothpaste and brush to remove crayon marks from flat latex painted walls.
"HERMAN" COFFEE CAKE
To 2 cups of Herman add:
2 eggs
2/3 cups vegetable oil
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons baking powder
1 cup sugar
1 teaspoon cinnamon
1 cup chopped nuts
1 cup raisins
Mix together. Spread in a greased jellyroll pan or cookie sheet with sides or 2 8 x 8 inch pans.
Sprinkle with topping of:
1 tablespoon cinnamon
1 tablespoon flour
1 cup brown sugar
¼ cup melted butter
Bake at 350° for 25 minutes or until light golden brown. If you desire, add the glaze below when it is removed from the oven and still hot.
1 cup maple syrup
¾ cup butter
Boil together for 5 minutes.
Topping Variations:
1 medium sized can crushed pineapple
1 cup sugar
3 tablespoons cornstarch
Cook these 3 ingredients in small saucepan until thickened and pour on raw batter. This variation needs baking time increased to approximately 30-40 minutes. Thinly sliced apples, blueberries or a can or pie filling can be used instead of pineapple.
ANOTHER TOPPING FOR "HERMAN" COFFEE CAKE
3 tablespoons butter
1 cup brown sugar
½ cup milk
Heat over low heat, to a slow boil, stirring frequently for 7 minutes. Spoon over the coffee cake.
MOCK SOUR CREAM
2 tablespoons skim milk
1 tablespoon lemon juice
1 cup cottage cheese
Blend until smooth in a blender. Yields about 1¼ cups. Store in the refrigerator
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"HERMAN" CHOCOLATE COOKIES
2 cups brown sugar
1 cup shortening
4 eggs
1 cup Herman starter
2 teaspoons vanilla
3 cups flour
4 tablespoons cocoa
1 teaspoon soda
1 teaspoon baking powder
¼ teaspoon salt
some chopped nuts are optional
Combine all the ingredients, in the usual way, and mix well. Drop by teaspoons onto greased cookie sheets. Bake at 350° for about 10 minutes. NOTE: You may frost with chocolate frosting.
Here's a case where the name says it all...
GOOEY BUTTER CAKE
Mixture #1:
1 package yellow cake mix
2 eggs
1 stick butter (or 1 stick margarine,
plus ½ teaspoon butter flavoring)
Mixture #2:
1 8 ounce package cream cheese
2 eggs
1 pound box powdered sugar
(NOTE: Reserve ½ cup of the powdered sugar.) For the first mixture mix all ingredients together. Mix well. Pour into a 9 x 13 inch pan or a large jellyroll pan and press into the bottom with your fingers. For the second mixture: mix all ingredients together. Beat well. Pour over the first layer in the pan. Finally, sift the remaining ½ cup powdered sugar over the top. Bake at 350° for 30-35 minutes. Cool and cut into squares or bars.
SOFT RAISIN/OATMEAL COOKIES
1 package yellow cake mix (2 layer
size)
2 cups of quick oatmeal
½ teaspoon salt
1 teaspoon cinnamon
1 can raisin pie filling mix
2 eggs
¼ cup oil
1 cup walnuts, chopped
Combine and blend well all the ingredients, except the walnuts. Lastly, fold in the walnuts. Drop by tablespoons onto a greased cookie sheet. Bake at 350° for 15-17 minutes. Makes 4-5 dozen.
TIP: To keep the bugs off the garden plants, just soak some hot, red peppers in a little water for about 1 week. Then, spray the strained water on the plants. Or dust with wood ashes.
WMT RADIO News person Christie Cobb sparked renewed interest in my favorite kind of cookies on Saturday morning in March...
CHRISTIE'S SOFT CHOCOLATE CHIP COOKIES
½ cup butter
1½ cups brown sugar
2 beaten eggs
1 teaspoon vanilla
2½ cups flour
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon soda
1 cup sour cream
1 12 ounce package chocolate chips
Cream the butter and the brown sugar. Blend in the eggs. Sift the dry ingredients together and add alternately with the sour cream. Blend in the vanilla. Fold in the chocolate chips. Chill dough until firm about 1 hour. Drop by teaspoons onto a greased cookie sheet (leaving 2 inches between each). Bake at 350° for 10-15 minutes.
CRISPY CHEERY COOKIES
1½ cups sugar (or 1 cup brown
sugar and ½ cup white sugar)
¾ cup butter, softened
¼ cup water
1 teaspoon vanilla
1 egg
1½ cups all purpose flour
1 teaspoon salt
½ teaspoon baking soda
1 cup oatmeal
1 cup raisins
4 cups Cheerios
Mix as per usual cookie dough. Drop by rounded teaspoons onto greased cookie sheets. Bake at 375° for 10 12 minutes. Makes 4½ dozen. VARIATION: Stir in a 6 ounce package of semi sweet chocolate chips, 1½ cup peanut butter; or 1 cup chopped nuts.
SHORTCUT BANANA/NUT CAKE
To 1 box of yellow cake mix, add ¼ teaspoon soda, dissolved in ¾ cup water and the number of eggs in the box directions. Then, add 1 cup mashed bananas and some chopped nuts (if desired). Finally, bake according to box directions. Frost if desired.
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More about quiche: this time from the White House,
QUICHE LORRAINE
1 10 inch pastry shell, unbaked
6 slices of bacon (or a little
more)
¼ cup finely chopped onion
¼ cup grated Parmesan cheese
6 slices of Swiss cheese
2 cups milk
3 whole eggs, slightly beaten
2 extra egg yolks
2 tablespoons flour
¼ teaspoon salt
2 tablespoons butter, melted
1 can mushroom pieces, drained
(optional)
Prepare the pastry shell. Cut the bacon slices into little pieces and fry slowly until crisp. Set aside to drain on a paper towel. Then, sauté the onion in the bacon fat until transparent. Drain the onion and mix with the Parmesan cheese. Cut the Swiss cheese slices into thin strips. Cover the bottom of the pastry shell with the bacon pieces and the Swiss cheese strips. Next, sprinkle the Parmesan/onion mixture over bacon and Swiss cheese. Meanwhile, in a separate bowl, combine: milk, eggs, egg yolks, flour, and salt. Mix well. Stir in the melted butter and pour into the pastry shell. Bake at 375° for about 40 minutes. About 15 minutes before the quiche is done, dust with nutmeg and continue baking,
TIP: Mix 1 cup of crushed shredded wheat with 3 tablespoons of melted butter and ½ teaspoon salt together well. Press into the bottom of a quiche pan for a "different" crust.
7-GRAIN BREAD
3 cups warm water
2 packages active dry yeast
4 tablespoons barley malt (honey
or molasses)
whole wheat flour
4 tablespoons vegetable oil
1 tablespoon salt
½ cup buckwheat flour
½ cup soy flour
½ cup cornmeal
½ cup uncooked rolled oats
½ cup rye flour
½ cup millet (cracked, if
desired)
Combine the water and yeast to dissolve. Add the sweetener of your choice and 3 cups whole wheat flour. Beat 2½ minutes with the mixer (or 100 strokes). Stir in the oil, salt, and all the other flours (plus enough whole wheat flour so that the dough does not stick to the side of pan.) Turn out on a floured surface and knead 8-10 minutes or until firm and elastic. Let rise, covered, until doubled in bulk. Punch down and divide into thirds. Place into lightly greased loaf pans. Let rise for 30 minutes. Bake at 350° for 50 minutes. Cool on a wire rack.
Peg Rahn's
BLACK BEAN SOUP
2 cups dried black beans
¼ cup butter
3 onions, chopped
1 cup celery, chopped
½ cup carrot, chopped
bouquet garni - 6 springs parsley,
1 bay leaf, ½ teaspoon thyme
1 ham hock
8 cups beef stock
2 cups water
juice of ½ lemon
1 teaspoon salt
½ teaspoon pepper
Garnish. Sieved hard boiled egg, chopped parsley and lemon slices. Serve with butter toasted thinly sliced pumpernickel bread. Prepare the beans according to instructions on package for soaking and pre cooking. Melt the butter in a heavy soup pot and sauté the onion, celery, and carrots for five minutes. Add the bouquet garni, ham hock, stock, water. Cover and simmer for 3 or 4 hours or until the meat falls off the bone and the beans are tender. Remove the bouquet garni and ham hock. Puree the soup (optional to string the ham and add it back and season with the lemon juice, salt and pepper. Thin the soup with stock if too thick. Garnish with the egg, parsley and lemon slices. Serves 10. Tastes better the second day, so do it ahead! Freezes also.
SEASONED CROUTONS
(from "Heloise")
Buy one package of your favorite dry salad dressing mix. Add enough oil (butter or bacon drippings) to make a "spreadable" mixture. Mix well. Using stale bread (or heels or hamburger buns, etc.) and a pastry brush, thoroughly brush both sides of the bread with the salad dressing mixture. Slice the bread into cubes. (Cold or frozen bread will slice easier). Spread the cubes in a single layer on a cookie sheet and bake at 200-250° until dried but NOT hard about 45-60 minutes.
Here's a "dilly" of a sauce for fish lovers
DILL SAUCE FOR FISH
2 eggs
¼ cup salad oil
a dash of salt and pepper
1 tablespoon minced fresh dill
(or dillweed)
½ cup light cream (or half
'n half)
½ teaspoon lemon juice (Worcestershire
sauce)
Beat the eggs. Add the remaining ingredients. Beat until well blended. Makes about 1 cup.
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It won't be long until the "salad days" will be with us again. File for future reference:
"BEST EVER" YOGURT DRESSING
1 cup plain yogurt
3 tablespoons oil
1 tablespoon white wine vinegar
2 teaspoons parsley
2 tablespoons grated onion
1/8 teaspoon oregano
½ teaspoon salt
¼ teaspoon garlic powder
a dash of pepper
Pour into the blender and blend for about 2 minutes. Store in the refrigerator.
"ZERO" SALAD DRESSING
¼ cup vinegar
2 tablespoons water
1 clove of garlic, sliced
salt to taste
paprika
¼ teaspoon artificial sweetener
½ teaspoon dill, rosemary,
thyme or tarragon
Mix well and refrigerate to blend the flavorings. Yields: 1/3 cup and has NO calories.
#2 "ZERO" DRESSING
1 cup tomato juice
¼ cup lemon juice or vinegar
2 tablespoons finely chopped onion
salt and pepper to taste
artificial sweetener to taste
Combine these ingredients and blend well. Refrigerate until ready to use. Variations: Instead of onion, use some chopped parsley or green pepper; or a little horseradish or mustard.
#3 "ZERO" DRESSING
1 cup tomato juice
1 teaspoon chopped parsley (optional)
2 tablespoons chopped onion
½ teaspoon Worcestershire
sauce
2 tablespoons vinegar
salt and pepper to taste
¼ teaspoon dry mustard
Mix well. Refrigerate before using.
TIP: Use peanut butter to remove sticky gum from items you buy. Rub it on and work with your finger and fingernail; then, wipe with a soapy cloth and if all isn't removed repeat.
SESAME SEED DRESSING
1 cup honey flavored yogurt
3 tablespoons sesame seeds, toasted
1 teaspoon grated orange peel
Stir together to blend. Store in the refrigerator. NOTE: This is especially good on fruit salads.
MARINATED "VEGGIES"
1/3 cup salad oil
1/3 cup cider vinegar
2 tablespoons finely chopped green
pepper
1 tablespoon chopped parsley
1 teaspoon salt
¼ teaspoon paprika
1/8 teaspoon pepper
cauliflower, broken into florets
and cooked tender/crisp (about 3 cups)
1 15 ounce can of garbanzo beans,
heated and drained
2 cups sliced, unpared cucumbers
1 cup of thin carrot strips
Place the oil, vinegar, green pepper, parsley, salt, and spices in a bowl and mix well. Add the vegetables and mix gently. Cover and marinate for several hours (or overnight) in the refrigerator. Toss occasionally to mix. Some (almost) timely tips on munchies and dips follow:
HOT SHRIMP AND SPINACH DIP
½ pound of shrimp, cooked
and diced (or an 8 ounce can)
1 package frozen, chopped spinach,
thawed and drained
½ bunch of green onions,
chopped
1 clove of garlic, minced
½ stick of margarine
1 can golden mushroom soup
1 package green onion dip mix (dry)
1 tablespoon Parmesan cheese
3 ounce can of mushrooms, drained
½ can water chestnuts, chopped
1 tablespoon Worcestershire sauce
a dash of tabasco sauce
Blend all ingredients well. Serve warm.
FRESH VEGETABLE DIP
2 cups of mayonnaise
2 cups of sour cream
2 teaspoons Beau Monde (spice)
2 tablespoons minced onion
2 teaspoons dill weed
some parsley flakes (optional)
Mix all ingredients together well. Let stand for a few hours in the refrigerator.
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Our family just discovered fonduing, with a little help from the "Open Line". (Better late than never.)
EASY, CHEESY FONDUE
1 can of cheddar cheese soup
½ can of milk
8 ounce shredded Swiss cheese
½ teaspoon garlic (or onion)
powder
4 slices of crumbled bacon (optional)
Stir all ingredients together. Heat thoroughly in the top of a double boiler (or in a 4 cup measure in the microwave). Stir frequently. Keep warm in the fondue pot and dip French bread pieces, apples, assorted crackers, and/or cubed ham.
A FONDUE DIP
1 can of chili beef soup, undiluted
1 can of cheddar cheese soup
a dash of tobasco sauce
Combine and heat in the fondue pot. Do NOT dilute. Dip Doritos, corn chips, etc.
PINEAPPLE/CHEESE TARTE
Crust:
24 Zwieback pieces, crumbled very
fine
1 cup sugar
1 teaspoon cinnamon
½ cup melted butter
Add the sugar and cinnamon to the finely crumbled Zwieback. Then, add the melted butter and mix well. Line a 9 x 13 inch baking dish with foil. Reserve 1 cup of the "crust mix" and press the rest in the baking dish.
Filling:
4 eggs
½ teaspoon vanilla
2 pounds cottage cheese (or 1 large
carton)
2 tablespoons flour
1 cup sugar
½ pint evaporated milk
1 medium can crushed pineapple,
undrained
Beat the eggs and add vanilla, sugar, flour, cottage cheese and milk. Mix well. Fold in the pineapple and pour into the shell. Sprinkle the reserved cup of Zwieback mix over the top. Bake at 325° for 1 hour. Turn the oven off and leave in the oven for 1 more hour. Remove and chill. May be served warm or cool. Keeps well.
TIP: To prevent windows from "weeping": Mix 1 tablespoon of silicon liquid emulsion (available in most hardware stores) with 3 cups water. Dampen a soft cloth with this mixture and rub over all problem windows. Will keep windows crystal clear.
"UNCLE BEN'S" OLD-FASHIONED RICE PUDDING
1¾ cups water
½ cup uncooked rice
½ teaspoon salt
2 cups milk nutmeg or cinnamon,
as desired
2 eggs, beaten
1/3 cup sugar
1 teaspoon vanilla
¼ cup raisins, steamed in
water and drained
Bring water to a boil. Stir in the rice and the salt. Cover and simmer for about 30 minutes or until all the water is absorbed. Next, add the milk and boil gently for about 5 minutes, stirring occasionally. Meanwhile, in a bowl, combine the eggs, sugar and vanilla. Gradually, stir the hot milk/rice mixture into the egg mixture. Mix well. Pour into a greased 1½ quart casserole. Add raisins. Sprinkle with nutmeg or cinnamon. Place casserole into a pan of water. Bake, uncovered at 350° for 45-50 minutes or until it tests done.
OLD FASHIONED RAISIN/BREAD PUDDING
4 slices of bread, cubed
½ cup raisins
cinnamon, to taste
nutmeg for garnish
2 eggs, slightly beaten
½ cup sugar
¼ teaspoon salt
2 cups milk
Mix together the beaten eggs, sugar, salt, and milk. Then, cover the bottom of a casserole dish with a layer of half the bread cubes. Sprinkle with cinnamon and half of the raisins. Repeat with the remaining bread and raisins. Pour the liquid mixture over all. Sprinkle with nutmeg. Bake in a pan of water, uncovered, at 350° for 1 hour and 10 minutes (test for doneness).
CREAM RAISIN PIE
1 cup cream or condensed milk
½ cup sugar
1 or 2 cups raisins
yolks of 2 eggs
1½ tablespoons flour
½ teaspoon cinnamon
1/8 teaspoon cloves
a dash of salt
Plump the raisins. Mix the dry ingredients then, add the egg yolks and cream. Mix well. Add this to the raisins and cook until thick cool slightly. Pour into a baked pie shell. Top with a meringue, made from the 2 egg whites. Brown the meringue and serve.
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CORTLANDT'S POTATO ROLLS
3 medium size potatoes, pared and
quartered
2 envelopes of dry yeast
½ teaspoon sugar (or honey)
½ cup (1 stick) butter
¼ cup vegetable shortening
½ cup sugar or honey
2 eggs
2 teaspoons salt
6-7 cups of all purpose flour
Cook the potatoes in salted water until done. Drain and reserve 1 cup of the potato water. Also, mash the potatoes. Pour ½ cup of the warm potato water into a mixing bowl. Sprinkle yeast over the water; add sugar and stir to dissolve. Let stand 10 minutes or until bubbly. Then, beat the butter, shortening and remaining ½ cup of potato water (in a small saucepan) until the butter is melted. Cool to lukewarm and stir into the yeast mixture, along with the second sugar (or honey), eggs, salt, mashed potatoes. Beat until well blended. Then, add 2½ cups of flour and beat for two minutes. Gradually, stir in the remaining flour. Mix well. Turn out on a floured surface and knead until smooth and elastic - about 10 minutes. Let it rise in a greased bowl (grease the top of the dough) for about 11-12 hours. Punch down and knead a little more (to remove air bubbles) and cut the dough in half. Let rest for 10 minutes. Then, divide each half into 16 pieces (a total of 32) and shape into smooth balls. Place into 2 9x1½ inch baking pans. Cover and let rise until doubled in bulk. Bake at 375-400° for about 25 minutes, or until they test done. Brush with a little butter and serve.
WHOLE WHEAT/CARROT BREAD
2½ cups whole wheat flour
2/3 cup sugar or honey
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
½ teaspoon salt
3 eggs, beaten
½ cup vegetable oil
½ cup milk
2 cups shredded carrots
½ cup chopped pecans
Preheat oven to 350°. In a large bowl, stir together whole wheat flour, sugar, baking powder, soda, cinnamon, and salt. In another bowl, combine eggs, oil, milk, and honey. Beat well. Add the liquids to the dry ingredients. Stir to moisten. Fold in the carrots and pecans. Pour into 2 greased pans. Bake at 350° for about 1 hour. Cool. NOTE: It's better cold the next day.
BAKED, RAISED DONUTS
1 cup milk
¾ cup butter or margarine
½ cup sugar
1 teaspoon salt
½ cup warm water (to dissolve
the yeast)
2 packages active dry yeast
1 cup mashed potatoes
2 eggs, slightly beaten
6 cups flour
2 teaspoons vanilla
Scald the milk. Add the butter and stir to melt. Remove from heat and add the sugar and salt. Cool to lukewarm. Dissolve the yeast in the warm water. Add yeast mixture, along with the eggs and potatoes to the warm milk. Mix with 1 cup of flour until smooth. Add the vanilla. Then, knead in the rest of the flour. Let the dough rise, in a greased bowl, for 1 hour (until it doubles in bulk). Knead on a floured board. Roll out and cut with a donut cutter. Put the donuts onto greased cookie sheets. Let rise again for about 20 minutes. Bake at 425° for 10 12 minutes. Brush with melted butter. Sugar or ice, if desired. Makes a lot!
ANITA'S SWEDISH CARDAMON BREAD
1 teaspoon honey and 2 shakes of
ginger makes the yeast work better.
½ cake of yeast or 1¼
teaspoon dry yeast
3 tablespoons warm water
½ cup sugar
¾ cup warm milk
¼ cup melted butter
½ teaspoon salt
1 egg, well beaten
3-3½ cups flour
¼ teaspoon crushed cardamom
seeds (about 8-10)
Dissolve the yeast in the warm water (in a small bowl). Then, combine the sugar, milk, butter, salt and beaten eggs (in a large bowl). Beat well, adding enough flour to make a "runny" batter. (Mix the cardamom into the remaining flour.) Combine the yeast with the milk mixture. Next, add the cardamom/flour gradually, beating until smooth after each addition. (Use only enough flour to handle dough easily). Knead on a floured board for 6 minutes. Let rise (covered) until doubled about 2 hours. Turnout onto a lightly floured board and knead until smooth. Cut dough into thirds and roll into a long (10 inch) roll. Next, braid the three rolls together and pinch the ends. Place on a cookie sheet and let rise until doubled in bulk. Brush with a little beaten egg and sprinkle with a little cinnamon/sugar. Bake at 325° for 40 minutes, Serve with butter.
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LO-CAL CHOCOLATE CHIP COOKIES
1½ cups Corn Flakes
1 cup plus 2 tablespoons flour
½ teaspoon salt
½ teaspoon soda
½ cup butter or margarine
6 tablespoons packed brown sugar
enough sugar substitute (dry) to
equal 6 tablespoons white sugar
1 egg, beaten
1 teaspoon vanilla
1 tablespoon grated orange rind
1/3 cup chocolate chips
Heat the oven to 375°. Mound the cornflakes on wax paper and crush (but do NOT powder). Should make about ¾ cup of crushed flakes. Sift dry ingredients together. Cream shortening, brown sugar, and sugar substitute. Add the egg, vanilla, and orange rind. Mix well. Stir in the flour mixture, gradually. Fold in the chocolate chips. Gently fold in the crushed Corn Flakes. Drop by generous teaspoons onto greased cookie sheets. Bake for 7-10 minutes, Makes 40-45 cookies. Each cookie has 35 calories.
Reminder Please note the code number following your name on the mailing label This indicates the month of your last (and year, if not this year). We are asking that you send your renewal at least 30 days prior to expiration to stay on the mailing list without interruption. Address changes should be sent in no later than 30 days before the next bulletin to assure delivery.
TIP: To substitute brown sugar for granulated (white) sugar: 1 cup of packed brown sugar equals 1 cup of white sugar. (Or 1 1/3 cups of granulated, brown sugar equals 1 cup of white sugar.)
It's not strictly speaking a recipe, but these words old wisdom seem worth remembering:
PRESERVING A HUSBAND
Be careful in your selection. Do not choose too young. When once selected, give your entire thoughts to preparation for domestic use. Some women insist on keeping them in a pickle, others are constantly getting them into hot water. This makes them sour. hard, and sometimes bitter. Even poor varieties may be made sweet, tender, and good, if you: sweeten with love, season with kisses, garnish with patience, wrap in a mantel of charity, keep warm with a steady fire of domestic devotion. Serve with peaches and cream. Thus prepared, they will keep for years.
ANOTHER "RITZY" SURPRISE DESSERT
20 Ritz crackers, crushed fine
1 cup sugar
½ cup chopped nuts
1 can of Angel flake coconut
3 egg whites, beaten dry
1 teaspoon vanilla
½ teaspoon baking powder
Fold the dry ingredients into the egg whites. Pour into a lightly greased pie pan. Bake at 350° for 25-30 minutes. Do NOT over bake! Serve with ice cream or whipped cream.
CHOP SUEY CANDY
1 package (6 ounce) butterscotch
chips
1 package (6 ounce) chocolate chips
1 large can of Chinese noodles
½-1 cup Spanish peanuts
Melt the butterscotch and chocolate chips together and pour over the Chinese noodles and the peanuts. Mix well. Drop by tablespoons onto wax paper. Let them set.
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