PAGES 12345678
Page 1 Top of Page
Let's hope by the time this reaches you the worst of the winter of '81-'82 is over. Time to turn our attention to planning the flower and vegetable gardens. I can almost taste the first of the radishes already!
There are some extra special dishes for your family to enjoy in this edition of the bulletin. The orange rolls are already a favorite with many of our radio listeners... and I hope you will like them too. By the way, the Mormon bread sticks are high on the list as well. Enjoy.
ORANGE ROLLS
1 envelope dry yeast
¼ cup warm water
¼ cup sugar
1 teaspoon salt
2 eggs
½ cup dairy sour cream
½ cup butter, melted and
divided
3½ cups flour, divided
¾ cup sugar
2 tablespoons grated orange rind
1 cup toasted coconut
For glaze:
¾ cup sugar
½ cup dairy sour cream
2 tablespoons orange juice
¼ cup butter
Dissolve yeast in warm water in a large mixing bowl. Beat in ¼ cup sugar, salt, eggs, sour cream, plus 6 tablespoons melted butter. Gradually add 2 cups flour and beat till smooth. Knead remaining flour into dough. Cover and let rise in warm place until doubled in bulk (2 hours). Punch down dough. Knead on floured board about 15 times. Divide dough in half and roll to 12 inch circle. Combine ¾ cup sugar, ¾ cup toasted coconut, and orange rind. Brush dough with 1 tablespoon melted butter. Sprinkle with ½ of the coconut/orange mix. Cut into 12 wedges. Roll up into crescent shape. Repeat with second half of dough. Place rolls point side down in 3 rows in buttered 9x12 inch pan. Cover and let rise about 1 hour. 350° 20 minutes or till golden brown. Combine glaze ingredients. Boil 3 minutes stirring constantly. Pour glaze over warm rolls as soon as they come out of oven. Top with remaining coconut.
This could rate as the #1 or #2 most talked about recipe. Enjoy!
MARY MILBURN'S MORMON BREAD STICKS
4 teaspoons yeast (2 dry pkgs.)
4 teaspoons sugar
2 teaspoons salt (or less)
1 cup warm water
2 cups flour
Place ingredients (except flour and water) into mixing bowl. Add water. Stir till ingredients are dissolved. Mix in flour. Let rise 30 minutes. Knead dough. Cut in pieces. Roll in size of finger, 1 foot long, place on greased baking sheet. Butter tops. Let rise 10 minutes, 375° 20 minutes or till tops are brown. For crisper use 2 teaspoons less yeast and roll out thinner.
PARMESAN POTATO STICKS
5 medium potatoes
¾ stick margarine
¼ cup flour
¼ cup Parmesan cheese
salt and pepper to taste
Peel potatoes and slice into large french fry slices. Melt margarine in 9x13 inch pan. Mix flour and cheese together. Dip potato slices in flour and cheese mixture. Lay in the pan in the melted margarine, salt and pepper. Bake 350° 1 hour. Turn slices over after 30 minutes.
COTTAGE CHEESE PANCAKES
1 cup cottage cheese
3 eggs, well beaten
2 tablespoons butter
¼ cup flour, sifted
¼ teaspoon salt
Beat only till well blended. Drop by tablespoons on heated griddle. Serveas dessert.
Page 2 Top of Page
MINESTRONE SOUP
1 quart water
2-3 pounds beef shank
2 or 3 marrow beef bones (optional)
1 medium onion, diced
2 carrots, diced
2 stalks celery with tops sliced
1 cup diced leaks (optional)
1 pound can tomatoes
One 10 ounce package frozen mixed
vegetables
2 teaspoons salt
1 zucchini, sliced
1 cup shredded cabbage
1 tablespoon dried basil
1 clove garlic, minced
½ cup vermicelli or 1 pound
garbanzo beans
1 teaspoon oregano
Prepare one day in advance. Place water, beef shank, and marrow bones in crock pot. Cover and cook 8-12 hours on low. Remove and cool meat and bones. Scrape lean meat and marrow from bones. Return to stock. Add remaining ingredients to 3 cups stock in crockpot. Cover and cook on low hours or 4 hours on high. Sprinkle with Parmesan.
ASPARAGUS SOUP
4 cups milk
2 tablespoons flour
2 tablespoons butter
2 cups vegetable pulp
salt and pepper to taste
Prepare a white sauce with milk, flour, and butter. Add vegetable pulp. Stir well over heat.
RABBIT STEW
1 skinned and cleaned rabbit
3 tablespoons butter
1 cup potatoes, diced
½ cup celery, chopped
½ cup carrots, sliced
1 sliced onion
2 cups broth (from rabbit)
1 cup tomato sauce
½ cup chopped parsley
1 teaspoon salt
¼ cup flour
¼ cup cold water
Cover rabbit with salt water. Stew till tender. Drain (save broth). When cool,bone rabbit and cut meat coarsely. Melt butter in frying pan. Add vegetables and cover. Cook 15 minutes. Add broth and tomato sauce. Bring to boil. Add meat, parsley, and salt. Combine ¼ cup flour, ¼ cup water and add to mix. Cook another 15 minutes. Serves 6.
ROMA JEANS COMPANY CASSEROLE
1 pound ground beef
1 large onion, chopped
1 green pepper, chopped
1 (8 ounce) package noodles
1 teaspoon chili powder
1 teaspoon salt
1 (17 ounce) can cream style corn
1 (10 ounce) can tomato soup
1 soup can water
1 (8 ounce) can tomato sauce
1 (4 ounce) can mushrooms (optional)
1 cup grated cheese (Longhorn)
Brown ground beef, onion, green pepper, and drain. Cook noodles in boiling water till done, drain. Combine all ingredients except cheese. Mix well. Pour in 9x13 inch pan or larger. Sprinkle cheese on top. Bake 50-60 minutes, 350°.
POTATO PUFF CASSEROLE
1 pound ground beef
1/3 cup chopped onion
1/3 cup chopped green pepper
1 tablespoon chili sauce or ketchup
(optional)
1 can (10 ounce) cream of mushroom
soup
¼ cup water
1 package (10 ounce) frozen potato
puffs
In skillet combine ground beef, onion, and green pepper. Cook over medium heat breaking up meat with fork till brown, and vegetables are tender. Add chili sauce, soup and water. Turn into 1½ quart casserole. Cover top with frozen potato puffs. Bake 375° 35 minutes or till golden brown.
IMPOSSIBLE LASAGNA PIE
½ cup creamed cottage cheese
¼ cup Parmesan cheese
1 pound ground beef cooked drained
1 teaspoon oregano leaves
½ teaspoon basil leaves
1 (6 ounce) can tomato paste
1 cup shredded mozzarella
1 cup milk
2/3 cup Bisquick
2 eggs
1 teaspoon salt
¼ teaspoon pepper
Heat oven to 400°. Grease 1x1½ inch pie plate. Layer cottage and Parmesan cheese in plate. Mix beef, herbs, paste, and ½ cup mozzarella. Spoon on top. Beat milk, baking mix, eggs, salt and pepper 15 seconds in blender on high or 1 minute with hand beater. Pour into Plate. Bake 30-35 minutes till inserted knife comes out clean. Sprinkle with remaining mozzarella cheese.
Page 3 Top of Page
CLUB CHICKEN CASSEROLE
¼ cup butter or margarine, melted in saucepan. Blend in ¼ cup all purpose flour. Add one 14½ ounce can evaporated milk (1½ cups), 1 cup chicken broth, and ½ cup water. Cook quickly, stirring constantly until it thickens and bubbles. Add 3 cups cooked long grain rice, 2½ cups diced cooked chicken, one 3 ounce can mushrooms, drained, 1/3 cup chopped green pepper, ¼ cup chopped pimento, 1½ teaspoons salt. Pour into greased 2 quart casserole. Bake uncovered at 350° 40 minutes. Top with toasted almonds.
PARTY CHICKEN
4 whole chicken breasts, boned and
split
8 slices bacon
4 ounce package dried chipped beef
1 can mushroom soup
½ pint sour cream
1 jar mushrooms, drained (optional)
Put beef in 8x12 inch pan. Wrap each ½ of chicken breasts with 1 slice bacon. Lay chicken on beef. Mix soup with sour cream and mushrooms. Pour over chicken. Let stand (covered) in refrigerator overnight. Bake at 275°, 3 hours, uncovered.
These next two recipes come to us on February 10 from the Farm Show held at the Five Seasons Center in Cedar Rapids.
HANKY PANKS
1 pound sausage (Jimmy Dean regular)
1 pound ground round
Brown and drain well.
1 pound shredded Velveeta cheese
½ teaspoon ground oregano
1 teaspoon garlic salt
½ tablespoon Worcestershire
sauce
Spread an rye bread. Broil 5 minutes or till cheese melts.
HOOKIE POOKIE
1 pound ground pork
1 pound ground sausage (lamb)
1 pound Velveeta cheese
1 teaspoon oregano
1 teaspoon Worcestershire sauce
1 teaspoon garlic or onion salt
1 package party ryes or crackers
Cook meat until pink is gone and well crumbled. Add seasonings. Stir incheese until melted. Spread on party ryes, buns, or crackers. Put under broiler orheat until bubbly. Can be frozen until ready to heat and eat.
SAUCY COUNTRY STYLE RIBS
4 pounds pork loin ribs
½ cup ketchup
¼ cup water
¼ cup finely chopped onion
3 tablespoons wine vinegar
1 tablespoon cooking oil
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1½ teaspoons whole
mustard seed
1 teaspoon paprika
½ teaspoon dried oregano,
crushed
½ teaspoon chili powder
1/8 teaspoon ground cloves
1 bay leaf
1 clove garlic, minced
¼ teaspoon salt
In a large Dutch oven, add enough water to ribs to cover. Bring to boil. Reduce heat, cover, simmer 45 minutes, drain. In sauce pan combineremaining ingredients. Bring to boil. Simmer uncovered 10 minutes. Stir once or twice. Discard bay leaf. Place ribs, meaty side up in shallow roasting pan. Brush generously with sauce. Roast uncovered 350° 15 minutes. Brush with additional sauce. Roast 15 minutes more, brushing occasionally with sauce. Serve with sauce.
CONEY ISLAND SAUCE
1 pound lean ground beef
1½ cups chopped onion
2 cloves garlic, finely chopped
One 15 ounce can tomato sauce
1 tablespoon beef flavored bouillon
granules (3 cubes)
1 teaspoon chili powder
1 teaspoon ground cumin
1-2 teaspoons sugar
Brown and drain meat. Add onion and garlic. Cook and stir until tender. Add remaining ingredients and mix well. Cover and simmer 20-25 minutes. Serve over franks or bratwurst in buns.
ANOTHER CONEY ISLAND SAUCE
1 quart mustard
½ cup vinegar
6 tablespoons maple flavoring
3½ cups sugar
1 can condensed milk
Mix well. Makes 2 quarts.
WHIPPED BUTTER
½ pound butter, room temperature
½ pound margarine, room
temperature
¼ cup sour cream
Whip butter and margarine together. Add sour cream 1 tablespoon at a time.
Page 4 Top of Page
A bit of foreign food section is now coming your way.
BREAKFAST LASAGNA
(Portuguese Eggs)
8 slices bread
1 pound sausage browned and drained
¾ pound sharp cheddar cheese,
grated
4 eggs, beaten
1 teaspoon dry mustard
1 teaspoon salt
2½ cups milk
1 can cream of mushroom soup
14 ounce can mushrooms, drained
¼ cup milk or dry vermouth
In a 9x13 inch pan layer bread, sausage, and cheese. Mix together eggs, mustard, 2½ cups milk and salt. Pour over ingredients in dish. Cover and refrigerate overnight. Mix soup, mushrooms, milk or vermouth. Pour over casserole. 325° 60 minutes.
LINGUINE AL CAVOLFIORE
2 tablespoons olive oil
1½ cups cauliflower, broken
into 1 inch florets
2 medium cloves garlic, crushed
1 bay leaf
1 teaspoon basil
1 cup tomato puree or 1 cup tomato
sauce
½ teaspoon salt (to taste)
¼ teaspoon black pepper
½ pound uncooked linguine
1 tablespoon butter
½ cup Parmesan or Romano
cheese mixed with ½ cup cheddar cheese.
Heat 1 tablespoon olive oil in frying pan. Add garlic, bay leaf basil, and sauté 2 minutes. Add cauliflower and sprinkle with salt and pepper. Sauté several minutes more. Add tomato puree or sauce. Lower heat and simmer 20 minutes. Cook linguine per package directions. Drain, toss with 1 tablespoon olive oil, butter, and ½ of cheese mix. Spread onto large platter. Pour sauce on top. Spread cheese over top. Serve.
HASENPFEFFER
Rub skinned and cleaned rabbit with a damp, cloth. Cut into serving pieces. Place pieces in Earthenware or glass bowl (Not metal). Cover with 1½ cups cold water, 1½ cups cider vinegar, 1 teaspoon whole cloves, 2 teaspoons allspice, 1 medium onion, sliced, and 3 bay leaves. Cover and marinate for 1-2 days, turning frequently. Keep in refrigerator. Remove rabbit and drain well reserving liquid. Dredge in sifted flour and brown in hot shortening in skillet. Add marinating liquid, cover and simmer for 30-45 minutes or until tender. Strain gravy before serving. NOTE: 1 cup sour cream can be added if desired.
MEXICAN TACO HASH BROWNS
1 pound ground beef
½ cup chopped onion
Brown together till onions are tender. Drain off grease. Add 1 (8 ounce) can tomato sauce, ½ teaspoon salt, 1/8 teaspoon garlic powder, and 1 teaspoon Worcestershire sauce. Combine ingredients and heat to boiling. Reduce beat. Simmer 10 minutes. Fry hash browns per package directions. Season with salt and pepper. Place hash browns in baking dish. Spoon meat mix over hash browns. Top With 1-2 tomato slices. Sprinkle with cheddar cheese. Broil 3-5 minutes to melt cheese.
FRENCH ONION SOUP
Medium onion diced thin
1 stick butter or margarine
3 bouillon cubes
4 cups hot water
1 teaspoon Worcestershire sauce
dash of salt and pepper
Simmer onions in butter till transparent. Dissolve bouillon in hot water. Add onions, sauce, seasonings, and simmer loosely covered 20 minutes. To serve: place thick slice of bread in soup bowl, top with shredded cheese.
MAUNA KEA
(French Bread)
1 loaf uncut white bread
Cut 3 slices at least 1 inch thick.
Remove crust
10 large eggs
½ pint Half 'n Half
powdered sugar, butter, and syrup
Mix egg whites with Half 'n Half. Soak bread overnight in 2 inch deep dish. Cook slowly on grill 8-10 minutes or till outside is golden brown. Serve with powdered sugar, butter, or syrup.
SOPAI PILLAS
(Mexican Fried Bread)
4 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
Sift together. Cut in 2 tablespoons vegetable shortening till it resembles corn meal. Stir in 1 cup milk till dough forms. Knead dough on lightly floured surface till smooth. Cover and let rest 20 minutes. Roll to ¼ inch thickness. Cut into squares or diamonds 2 inches large. Fry in deep fat at 375° till golden brown. Drain on paper towels. Serve with butter, sugar, or cinnamon.
Page 5 Top of Page
KENTUCKY BURGOO
12 chicken wings
1 medium onion, chopped
5 cups water
1 pound can stewed tomatoes
2 tablespoons bottled steak sauce
1/8 teaspoon cayenne pepper
3½ teaspoons salt
½ pound ground beef
Two 1 pound cans mixed vegetables
1 small head cabbage, shredded
2 cups instant mashed potato flakes
Cut wings apart at joints. Combine with onion, water, tomatoes, steak sauce, cayenne and 3 teaspoons of the salt in large heavy kettle or Dutch oven. Heat to boiling. Reduce heat, cover, and simmer 30 minutes. Mix ground beef lightly with ½ teaspoon salt. Shape into 18 small meatballs. Add mixed vegetables and cabbage to chicken mix. Bring to boil and add meatballs. Reduce heat and cover. Simmer 10 minutes. Stir in potato flakes; remove from heat and spoon into soup bowls. Serve with hot corn bread.
DENVER SPECIAL
1 cup uncooked macaroni
1 can mushroom soup
1 cup milk
½ cup chopped onions
6 ounces chipped beef (chopped)
1 cup sharp grated cheese
Combine all ingredients except cheese. Place in buttered casserole. Top with cheese. Cover and refrigerate overnight. Before baking, top with buttered bread crumbs. Bake 30-45 minutes at 3 or till bubbly.
EGG ROLLS
1 cup flour
1/3 cup water
Mix, set aside 30 minutes. Roll out till very thin.
1 pound ground sausage
2 small cans shrimp, chopped
1 can bean spouts, drained
1 egg
2 tablespoons cornstarch
1 cup shredded cabbage
Blend in all ingredients and add 2 teaspoons soy sauce ½ teaspoon Accent and mix. Wrap in dough, roll up and deep fat fry.
The post office does not forward 3rd class mail. If you move, you must tell us your new address.Otherwise, the bulletin will not reach you. Remember, we must have, your old address and zip code, as well as the new. Please allow at least 30 days for the change to be made.
I think I would be safe in saying this was one of two, most requested recipes for this bulletin.
NORWEGIAN COFFEE CAKE
1 egg plus milk to make 1 cup
1 cup sugar
1½ cups flour
2 teaspoons baking powder
Stir do NOT beat. Preheat oven to 350°. Pour into 8 x 10 inch well greased and floured cake pan. For topping. Combine 1 cup brown sugar, 1 teaspoon cinnamon, ½ stick melted margarine (optional oatmeal, nutmeats, etc.) Bake 25-30 minutes 350°. Top with thinned icing.
ARKANSAS QUICK SALAD
12 ounce container, small curd cottage
cheese
8 ounce can crushed pineapple
3 ounce package any flavor Jello
4 ounce container, thawed Cool
Whip
Add cottage cheese and pineapple, in mixing bowl, stir till mixed. Sprinkle dry Jello over mixture. Mix until jello dissolve. Fold in Cool Whip and pour into cake dish. Chill 3 hours (Drain pineapple if needs to be firmer.)
SOUTHERN PECAN PIE
3 eggs whisked till fluffy
¾ cup sugar
1 cup Karo syrup or honey
2 tablespoons melted oleo
2 teaspoons vanilla
¼ teaspoon salt
Place 2 cups pecans in unbaked pie crust. Pour egg mix over pecans and bake 400-425° for 10 minutes then 350° for 40 minutes.
MULES EARS
3¼ cups flour
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon ginger
¼ teaspoon cloves
1 cup molasses
1 teaspoon baking soda
1 tablespoon boiling water
1/3 cup oleo or lard
½ cup brown sugar
granulated sugar
Dissolve baking soda in boiling water. Beat in molasses and oleo or lard. Combine ½ of flour, spices and brown sugar, mix well. Beat in remaining flour. Chill dough 1 hour. Pinch off lumps of dough the size of walnuts. In the palm of your hand, flatten lump in the shape of a mule's ear, dip in sugar, and bake on a greased cookie sheet. 350° for 8-10 minutes.
Page 6 Top of Page
HEAVENLY CHOCOLATE PIE
Have ready one baked pie shell
2 egg whites
½ teaspoon vinegar
¼ teaspoon cinnamon
¼ teaspoon salt
½ cup sugar
Beat together egg whites, vinegar, cinnamon and salt until stiff but not dry. Gradually add the sugar and beat until very stiff. Spread over bottom and sides of pie shell. Bake at 325 degrees for 15 to 18 minutes. Cool.
1 six ounce package semi sweet chocolate
bits
2 egg yolks
¼ cup water
Melt chocolate chips over hot, not boiling water. Blend in egg yolks which have been beaten with the water. Stir until smooth. Spread three tablespoons of the mixture over the cooled meringue. Chill remainder of chocolate mixture.
1 cup whipping cream
¼ cup sugar
¼ teaspoon cinnamon
Whip cream until stiff. Add sugar and cinnamon. Spread half of this over the chocolate layer in the pie shell. Fold chilled chocolate mixture into remaining whipped cream. Spread over center of pie. Chill 4 hours before serving.
CRUST FOR HEAVENLY CHOCOLATE PIE
1 baked 9 inch pie shell
2 egg whites
½ teaspoon vinegar
¼ teaspoon cinnamon
¼ teaspoon salt
Beat ingredients till stiff, but not dry. Gradually add ½ cup sugar. Beat till very stiff. Spread over bottom and sides of pie shell. Bake 325° 15-18 minutes. Cool.
LEMONADE PIE
9 inch crust, baked or graham
6 ounce can frozen lemonade, thawed
8 ounce carton Cool Whip
14 ounce can Eagle brand milk,
condensed
1-2 drops red or yellow food coloring
(optional)
In a 3 quart bowl mix lemonade with Cool Whip. Add Eagle brand milk and mix well. Add food coloring. Pour into pie shell, refrigerate.
PORK BROWNIES
1 cup ground pork
1 cup sugar
3 eggs
1/3 cup oil
1 teaspoon vanilla
3 squares chocolate
1 cup flour
½ teaspoon baking powder
1 teaspoon salt
½ cup chopped nuts
Beat ingredients in this order with a wooden spoon. Do not use a mixer or they will be tough. Bake for 30 minutes at 350° in a greased pan.
SO GOOD HEALTH BARS
2 tablespoons butter or margarine,
softened
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon light molasses
1 cup quick cooking rolled oats
2 tablespoons whole wheat flour
2/3 cup snipped, mixed, dried fruit
½ cup boiling water
1 tablespoon butter or margarine
¼ cup packed brown sugar
¼ cup whole wheat flour
2 tablespoons wheat germ
2 tablespoons wheat bran
¾ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
½ cup chopped walnuts
In a mixing bowl blend 2 tablespoons butter or margarine, 2 tablespoons sugar, honey, and molasses. Stir in oats and 2 tablespoons flour. Press in bottom of greased 8x8x2 inch baking pan. Bake 350° for 5 minutes. Meanwhile, combine fruit, boiling water, 1 tablespoon butter or margarine, and let stand 5 minutes. Stir in 1 egg, ¼ cup brown sugar, ¼ cup flour, wheat germ, bran, cinnamon, salt, and cloves. Stir in nuts, Spread over pre baked crust and bake 350° for 25-30 minutes. Cool on wire rack. Cut into 2x1½ inch bars.
OATMEAL MUFFINS
1 cup oatmeal and 1 cup milk, let soak for 1 hour. Blend ½ cup brown sugar and ½ stick plus 1-1/3 teaspoons margarine. Add 1 egg and blend together. Combine 1 cup flour, 1 teaspoon baking powder, ½ teaspoon soda, and ½ teaspoon salt. Add alternately with oatmeal mixture. Fill muffin tins ½ full. 375°-400° for 20-25 minutes.
Page 7 Top of Page
FIG NEWTONS
1 cup honey
1 cup sugar
1 cup shortening
juice and rind of ½ lemon
2 teaspoons baking powder
6½ cups flour
1 teaspoon soda
1 teaspoon salt
2 eggs
Cream shortening honey, and sugar. Add eggs, lemon juice and rind. Blend in flour (sifted with baking powder, soda, and salt). Roll dough thin. Cut in strips 6 inches long by 3 inches wide. Put filling in center. Lap sides over. Bake 15 minutes 400°. Cool and cut.
Filling:
4 cups ground figs
1 cup honey
juice of ½ lemon
juice of ½ orange
½ cup water
Combine and cook 20 minutes. Stir frequently. Cool before using.
CREAM WAFERS
1 cup real butter
1/3 cup whipping cream
2 cups sifted flour
Mix butter, cream, and flour. Chill 1 hour. Roll out to inch thickness on lightly floured board. Cut out in 1 ½ inch circles. Transfer to waxed paper, sprinkle with sugar. Turn cookies to coat both sides. Place on ungreased cookie sheet. Prick 4 times with fork. 375° 7-9 minutes or till puffy.
Filling.
¼ cup softened butter
¾ cup confectioners sugar
1 teaspoon vanilla
Beat till fluffy. Place filling between 2 cookies.
OLD FASHIONED SOUR CREAM COOKIES
¼ cup butter
1½ cups sugar
2 eggs
2½ cups flour
¼ teaspoon salt
1 teaspoon soda
1 cup sour cream
1 teaspoon nutmeg or vanilla
Mix as you would cookie dough. Place on greased cookie sheet. Bake 12-15 minutes at 375°.
Thank you Judy for being on our show the first Tuesday of each month to visit with us about Microwave cooking.
JUDY JARDINES EARLY COLONIAL BREAD
In a 4 cup glass measurer, combine
½ cup yellow corn meal
1/3 cup brown sugar
1 tablespoon salt
Add: 2 cups water. Bring to boil (4 minutes on high in microwave) stir once or twice. Cool to lukewarm.
In a mixing bowl, soften 2 packages dry yeast in ½ cup lukewarm water.Add lukewarm corn meal mix, ¾ cup whole wheat flour, ½ cup rye, and mix well. Add 4-4½ cups flour to make stiff dough. Knead till smooth. Cover and let double in bulk. You can speed the rising process by proofing in microwave by cooking 5 minutes on, 5 minutes off, at 10-15% power (or warm setting). You may have to repeat process. Punch down, Let rest 10 minutes. Shape into 2 loaves. Place in well greased microwave safe loaf pans. Repeat proofing process. Sprinkle with corn meal. Microwave 7-9 minutes at 2/3 power or "roast" or at #7.
HOBO BREAD
Use #8 cans (the size corn, beans, or peas come in). Make sure they are yellow lined. Grease cans. Combine 2 cups boiling water and 4 teaspoons baking soda, and pour over 1 box raisins. Let stand till cool.
Cream:
4 tablespoons shortening
2 cups sugar
pinch salt
2 eggs
Add raisins to shortening mix along with 4 cups flour. Add 1 cup nuts (optional). Fill cans half full. Place on cookie sheet. Bake 350° 45-60 minutes.
SPRING CAKE
1 package yellow cake mix
4 eggs
¾ cup oil
¾ cup water
1 package lime jello, dry
Combine. Bake in 9x12 inch greased pan. 350° 35-40 minutes.
2 lemons grated, rind and all
2 cups powdered sugar
Mix together. After cake is done, let set 10 minutes. Poke several places with fork. Pour sugar and lemon mix over cake.
Page 8 Top of Page
This created a lot of talk.. should you or should you not add the juice. 'Guess we decided not too. Try it for yourself and see.
PEACH COBBLER
6 tablespoons butter
1 cup flour
1 cup sugar
pinch of salt
3 teaspoons baking powder
1 cup milk
1 quart sweetened peaches (*drained)
Melt butter in 9x13 inch baking pan. Combine dry ingredients and mix with milk. This will make a thin batter. Pour over melted butter. Layer peaches in batter. DO NOT STIR. 350° 30-45 minutes.
NOTE: Can also use cherries or strawberries.
NOTE: If you use juice, baking
time will be much longer.
ECLAIR DESSERT
2 packages instant vanilla pudding
3 cups milk
Mix well. Fold in 1 (9 ounce) carton Cool Whip, to the above mixture. Put 1 layer whole graham crackers in bottom of 9x13 inch pan. Place ½ pudding on crackers. Layer crackers, pudding, crackers, etc.
For topping
3 teaspoons margarine
2 tablespoons corn syrup
1 teaspoon vanilla
2 squares unsweetened baking chocolate
1½ cups powdered sugar
3 tablespoons milk
Melt ingredients. Remove from heat. Stir in powdered sugar. NOTE: Prepare 1 day ahead so graham crackers can absorb moisture.
A good recipe for two people or those bring alone
HOMEMADE ICE CREAM FROM PUDDING
Mix 1 package vanilla My-T-Fine Pudding with ¼ cup sugar, 2 cups milk. Cook as for pudding. Cool. Add 1 cup cream and mix well. Pour in ice tray and freeze. After 1 hour turn into chill bowl. Beat till thick and creamy. Return to ice tray. Freeze till firm.
MINCEMEAT WITH CHERRIES
2 cups cooked, chopped meat
1 cup meat juice
6 cups diced apples
2 cups raisins
1 cup nutmeats (optional)
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
2 lemons, rind and juice
1 orange, rind and juice
3 cups water
1 cup canned cherries
1 cup cherry juice
2 cups brown sugar
Cook together.
HUSH PUPPIES
1 large onion, minced
1 heaping tablespoon flour
2 heaping tablespoons corn meal
½ tablespoon sugar
1 teaspoon baking powder
1 egg
pinch of salt
Mix with enough milk to make batter a bit thinner than corn bread batter. Spoon into hot fat cooker.
THE WMT OPEN LINE
Six issues per year published bi-monthly
by the WMT
Stations, Inc., P. 0. 2147, Cedar
Rapids, Iowa 52406
Subscription Rate: $3.00 per year
Dave Hinman, Editor
Sharon Reeves, Production Coordinator