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Here's a motion for putting the winter of '82-'83 behind us for good, with a word of heartfelt gratitude for the mild temperatures these past few months. Now that Easter is also behind us, that annual chore of getting the earth spaded for gardens looms ahead. No complaints about that from this end, however, as your editor looks forward to the outside chores of spring. This edition of your bulletin reflects much of the discussion about "impossible" pies on the Open Line over the last several weeks. These self crusting recipes are nearly foolproof and for the most part, nice and easy to make. We've added some other goodies you are sure to enjoy. Happy spring and good eating from the Open Line.
BAKED LEMON PUDDING
2 tablespoons butter
4 tablespoons flour
3 tablespoons lemon juice
3 eggs, separated
1 cup sugar
¼ teaspoon salt
grated rind of 1 lemon
1½ cups milk
Cream butter and sugar. Add well beaten egg yolks, lemon juice, rind, salt and flour. Beat in milk. Beat till smooth. Add stiffly beaten egg whites. Pour into greased 9 x 9 cake pan. Set in pan of hot water. Bake 325° 1 hour.
MIRACLE CHERRY PIE
1 package (5 ounce) French Vanilla
pudding (regular)
¼ cup sugar
¼ teaspoon salt
1 cup water
1 tablespoon butter
1 tablespoon lemon juice
1 can pitted, unsweetened red cherries,
undrained red food coloring
1 baked 9 inch pie shell
Combine first four ingredients and lemon juice. Stir till nice smooth paste forms. Stir in undrained cherries. Stir over medium heat till mix comes to boil. Remove from heat. Add butter and food coloring. Cool 5 minutes. Pour into pie shell.
CHOCOLATE PECAN PIE
1½ cups ground pecans
1 egg, separated
6 ounce package semi sweet chocolate
chips
1 egg, separated
1 teaspoon vanilla
¼ cup sugar
1 tablespoon cocoa
½ pint heavy cream, whipped
and divided
1 tablespoon confectioners sugar
Grind pecans in blender or chop extra fine. Beat egg white stiff (reserve yolk.) Gradually add sugar, beating till stiff and glossy. Beat in cocoa. Fold in ground nuts. Press mix firmly into bottom and sides of well greased 9 inch pie plate. 375° 12 minutes. Cool. Melt chocolate chips over low heat. Remove from heat and stir in 2 egg yolks and vanilla. Set aside to cool. Beat remaining egg white till stiff. Set aside. Whip cream stiff. Sweeten with confectioners sugar. Fold half of whipped cream mix into chocolate mix. Fold in beaten egg white. Place into pie shell and garnish with whipped cream and chill.
For this recipe... it's recommended that you use a larger baking pan than listed. Many callers suggest an 11½ x 17 x1 inch. Good luck.
OATMEAL BAR W/CHOCOLATE CHIPS
1½ cups soft shortening
2 cups brown sugar
1 cup white sugar
2 eggs
½ cup milk
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
pinch salt
6 cups rolled oats
12 ounce package chocolate chips
Mix as per usual. Spread on 15½ x 10½ inch greased baking pan. 350° 40 minutes. Cut in bars.
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For awhile it was almost "impossible" to keep up with all the impossible pie recipes. Here is a sampling of some of the more popular ones we received.
IMPOSSIBLE FRENCH APPLE PIE
6 cups sliced, pared tart apples
1¼ teaspoons cinnamon
¼ teaspoon nutmeg
1 cup sugar
¾ cup milk
½ cup Bisquick
2 eggs
2 tablespoons margarine or butter,
softened
Heat oven to 325°. Grease 10 inch pie plate. Mix apples and spices. Turn into plate. Beat remaining ingredients till smooth (15 seconds on high in blender or 1 minute with hand mixer.) Pour into plate. Sprinkle with streusel. Bake till inserted knife comes out clean. 55-60 minutes.
Streusel:
1 cup Bisquick
½ cup chopped nuts
1/3 cup packed brown sugar
3 tablespoons firm margarine or
butter
Combine till crumbly.
IMPOSSIBLE CHOCOLATE PIE
Grease 9 inch pie plate. Preheat oven to 350°. Combine the following in blender:
1 cup milk
2 eggs
2 squares unsweetened chocolate,
melted and cooled
1 teaspoon vanilla
¼ cup margarine or butter
1 cup packed brown sugar
½ cup Bisquick
Blend in blender for 1 minute. Pour into pie plate. Sprinkle with 1 cup chopped pecans. Bake till set or tests done (30 minutes). Serve with whipping cream or topping.
IMPOSSIBLE COCONUT PIE
1 cup angel flake coconut
4 eggs
½ cup sugar
½ cup Bisquick
1¼ cups milk
1 teaspoon vanilla
½ cup butter, melted
Sprinkle coconut on bottom of pie plate. Beat eggs and sugar till well blended. Add Bisquick, milk, and vanilla. Beat till smooth. Stir in butter. Pour over coconut in pie plate. Bake 35 minutes in preheated 350° oven.
IMPOSSIBLE CHERRY OR PEACH PIE
Preheat oven to 400° (375° for glass pan). Grease 10 inch pie pan.
1½ cups milk
¾ cup sugar
½ cup Bisquick
3 tablespoons soft margarine
4 eggs
1 teaspoon vanilla extract or 1½
teaspoons flavoring
1 (21 ounce) can cherry or peach
pie filling
Beat all ingredients except filling 15 seconds on high in blender or 1 minute by hand. Pour batter into pie pan. Spoon in filling. Bake 25 minutes. Sprinkle with Streusel topping. Bake 10-15 minutes. Cool 5 minutes.
Streusel:
¼ cup Bisquick
¼ cup brown sugar, packed
¼ teaspoon ground cinnamon
Mix well. Cut in 1 tablespoon firm margarine.
IMPOSSIBLE BROWNIE PIE
4 eggs
1 bar (4 ounce) sweet cooking chocolate,
melted and cooled
½ cup Bisquick
½ cup packed brown sugar
½ cup granulated sugar
¼ cup margarine or butter,
softened
¾ cup chopped nuts
Heat oven to 350°. Grease 9 x 1¼ inch pie plate. Beat all ingredients but nuts till smooth. Pour into plate, sprinkle with nuts. Bake 30-35 minutes. Cool 5 minutes.
IMPOSSIBLE PECAN PIE
1½ cups chopped pecans
¾ cup brown sugar, packed
¾ cup milk
¾ cup dark Karo syrup
½ cup Bisquick mix
¼ cup soft oleo
4 eggs
1½ teaspoons vanilla
Preheat oven to 350°. Grease a 9 inch or 10 inch pie pan. Sprinkle pecans in the pie plate. Combine the remaining ingredients. Place in blender for 15 seconds or with a mixer on high for 1 minute. Pour into the pie plate and bake for 50-55 minutes or until the pie tests done. Cool 5 minutes before cutting.
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IMPOSSIBLE SEAFOOD PIE
1 package (6 ounces) frozen crabmeat
or shrimp,
thawed and drained
1 cup shredded processed sharp
American cheese
(about 4 ounces)
1 package (3 ounces) cream cheese,
cut into about ¼ inch cubes
¼ cup sliced green onions
2 cups milk
1 cup baking mix
4 eggs
¾ teaspoon salt
Dash of nutmeg
Heat oven to 400°. Grease pie plate, 10 x 1½ inches. Mix crabmeat, cheeses, and onions in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean. 35 to 40 minutes. Cool 5 minutes. Make 6 to 8 servings. NOTE: 1 can (6 ounces) crabmeat, drained and cartilage removed, or 1 can (4½ ounces) shrimp, well rinsed and drained, can be substituted for the frozen crabmeat or shrimp.
IMPOSSIBLE TUNA PIE
1 can tuna, drained
1 cup shredded, sharp cheese
1 package (3 ounce) cream cheese,
cut up
¼ cup green onions, sliced
1 jar chopped pimento, drained
2 cups milk
1 cup baking mix
4 eggs
¾ teaspoon salt
dash nutmeg
Heat oven to 400°. Grease 10 x 1½ inch pie plate. Mix tuna, cheeses, onions, pimento in plate. Beat remaining ingredients 15 seconds in blender on high, or 1 minute by hand. Pour into plate. Bake till knife comes out clean 35-40 minutes. Cool 5 minutes.
IMPOSSIBLE TURKEY PIE
2 cups cut up turkey or chicken
1 (4 ounce) jar sliced mushrooms,
drained
½ cup sliced onions
½ teaspoon salt
1 cup shredded Swiss cheese
1½ cups milk
¾ cup Bisquick mix
3 eggs
Heat oven to 400°. Grease 10 x 1½ inch pie plate. Sprinkle first five ingredients in plate. Beat remaining ingredients till smooth (15 seconds on high in blender) or 1 minute by hand. Pour into plate. Bake 30-35 minutes. Cool 5 minutes.
IMPOSSIBLE CAULIFLOWER QUICHE
Prepare 2 cups cauliflowerets in
boiling salted water.
1/3 cup onion, chopped
½ cup chopped green pepper
1 cup Colby cheese, shredded (4
ounces)
1 cup milk
½ cup Bisquick
3 eggs
½ teaspoon salt
1/8 teaspoon pepper
Cook cauliflower 10 minutes. Drain. Place in greased 9 inch pie plate. Sprinkle with onion, green pepper and cheese. Blend remaining ingredients 15 seconds in blender. Pour into pie plate. Bake in preheated 375° oven 20-25 minutes. Cool 5 minutes.
VEGETABLE LOAF w/CHEESE SAUCE
2 cups cooked brown rice
1½ cups grated cheddar cheese
1 cup grated carrots
½ cup plain yogurt
4 eggs, beaten
¼ cup chopped onion
2 tablespoons chopped parsley
½ teaspoon basil
1/8 teaspoon salt
Sauce:
2 tablespoons butter or margarine
2 tablespoons flour
1½ cups milk
1 cup grated cheddar cheese
½ teaspoon salt
1/8 teaspoon cayenne pepper or
tabasco sauce (2-3 drops)
Preheat oven to 350°. Grease 8 x 5 inch loaf pan. Set aside. In large bowl combine all loaf ingredients till well mixed. Spoon into prepared loaf pan. Place in large roasting pan on oven shelf. Fill roaster with water to 1 inch from top. Bake 60 minutes or till inserted knife comes out clean. Remove pan to wire rack. Cool 10 minutes. Invert onto serving platter.
Sauce: Melt butter in saucepan. Add flour. Blend in milk, cook, stir over low heat till mix thickens. Add cheese and seasonings. Stir till cheese melts.
REMOVING STAIN FROM SINK:
1 teaspoon liquid detergent
½ cup chlorine bleach
½ cup vinegar
Close drain, fill sink with 2 inches hot water. Add ingredients and let stand overnight.
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GRAPE JELLY MEATLOAF
1¼ pounds ground beef
1½ cups bread crumbs
2 eggs, slightly beaten
1 teaspoon salt
¼ teaspoon pepper
½ cup grape jam
½ cup ketchup
1 tablespoon prepared mustard
1 teaspoon prepared horseradish
Combine first 5 ingredients. Mix well. Combine next 4 ingredients. Mix well. Place half of second mixture with meat mixture. Mix well Shape meatloaf and place in baking dish. Spoon remaining jelly mix over top. Bake 400° uncovered 50 minutes or till done.
FRUITED PORK CHOPS
1 can chunky mixed fruit (not fruit
cocktail)
6 pork chops, ¾ inch cut
1 envelope Shake n' Bake (for pork)
¼ cup firmly packed brown
sugar
¼ cup ketchup
2 tablespoons vinegar
Drain fruit, reserve syrup, moisten chops in ¼ cup syrup. Coat with Shake n' Bake per package directions. Arrange chops in single layer in shallow baking pan (ungreased). Bake 40 minutes at 425°. Place fruit in pan with chops. Brush chops with syrup. Bake 5-10 minutes more, or till chops are tender.
Sauce:
Combine and heat ¼ cup fruit syrup, brown sugar, ketchup, and vinegar. Serve this sauce as a side dish with chops. DO NOT POUR OVER CHOPS.
BRISKET #1
5-6 pound Brisket
4 onions
1 tablespoon Kitchen Bouquet
pinch paprika
salt and pepper
seasoned salt
Cover and cook 3-4 hours at 275°. Put the vegetables in the last hour.
BRISKET #2
5-6 pound Brisket
3 ounce bottle Liquid Smoke
Sprinkle with garlic salt, onion salt, and celery salt. Cover with foil and let set overnight in refrigerator. Next day sprinkle with salt, pepper and Worcestershire sauce. Cover and bake at 275°. The last hour remove the foil and cover with barbecue sauce.
BEER BRAISED RABBIT
1½ to 2 pounds rabbit, cut
up
3 tablespoons cooking oil
3 medium potatoes, peeled and halved
3-4 carrots, cut into 1 inch pieces
1 medium onion, sliced
1 cup beer
¼ cup chili sauce
1 tablespoon brown sugar
½ teaspoon salt
1 clove garlic, minced
1/3 cup water
3 tablespoons flour
Season rabbit generously with salt and pepper. Brown rabbit in 10 inch skillet in hot cooking oil. Add potatoes, carrots, and onion. Combine beer and chili sauce, brown sugar, salt, and garlic. Pour over rabbit. Bring to boil, cover, reduce heat and simmer 45 minutes. Keep warm while preparing sauce. Measure pan liquid and add enough beer to make 1½ cups liquid. Return juice to skillet. Blend 1/3 cup water into flour. Stir into skillet. Cook and stir till thick and bubbly. Cook and stir 1-2 minutes more. Serve with rabbit.
HUNTERS DINNER
2 pounds lean pork, cubed
4-5 stalks celery, chopped
1 large onion, chopped
1 tablespoon tarragon leaves
1 tablespoon basil
salt and pepper to taste
¾ cup red wine
1 large can mushrooms
2 (15 ounce) cans tomato sauce
1 can lima beans
7 ounce box spaghetti
Sauté celery, onions, and pork. Add seasoning, tomato sauce and wine. Cook slowly till meat is very tender. Add mushrooms and lima beans. Cook spaghetti according to package directions. Add to other ingredients and cook 10 minutes. Add water to thin if necessary.
CHEESY TUNA AND RICE CASSEROLE
1 (7 ounce) can drained tuna
3 cups cooked rice
1 cup sour cream (8 ounce)
1 (10 ounce) package frozen green
peas, uncooked
1¼ cups grated Monterey
Jack cheese
Mix tuna, rice, sour cream, and peas. Pour ½ into lightly greased 3 quart casserole. Top with ½ cheese. Add remaining rice mix. Top with remaining cheese. Cover and bake 30 minutes in preheated 350° oven.
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A thank you to Dave's family for joining Dave on the Open Line for a Valentine's Day special treat. Here are a couple recipes they shared with our listeners...
DOUGH FACES
(by Kelly Hinman)
Mix 2 cups flour, ½ cup salt, and ¾ cup water. Make balls and flatten into circles. Make faces with dough bits. Make a hole in the top with a pencil point. Let dry. Paint and hang up.
BROCCOLI-RICE CASSEROLE
(by Jeannette Hinman)
1 (20 ounce) bag cooked broccoli
1 stick margarine
1 (4 ounce) can mushrooms
1 can cream of mushroom or chicken
soup
1 soup can milk
1 soup can Minute Rice
1 (7 ounce) jar Cheese Whiz or
Velveeta (1/3 of a block)
Mix in 3 quart covered casserole dish. Bake 350° for 30 minutes or until bubbly.
SCALLOPED TOMATOES AND CHEESE
1 cup herb bread stuffing
#2½ can (29 ounce) tomatoes,
mashed
¼ teaspoon garlic salt
¼ teaspoon oregano
2 teaspoons sugar
1 medium onion, thinly sliced
¾ cup grated cheddar cheese
Spread stuffing in bottom of casserole. Pour tomatoes over stuffing. Sprinkle seasoning over tomatoes. Spread onion slices on top. Sprinkle with cheese. 350° 35-40 minutes.
PEA SOUP
1 pound (2¼ cups) split green
peas
10 cups water
2 smoked ham hocks
2¼ cups diced, peeled potatoes
¾ cup diced carrots
¾ cup chopped celery with
some leaves
1 cup chopped onions
salt and pepper to taste
In a large pot, bring peas and water to boil. Reduce heat and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Add ham hocks, bring to boil, cover, and simmer 1 hour. Add vegetables, simmering covered for 2 hours. Remove ham hocks. Let cool slightly. Trim and discard fat. Cut meat from bone, slice, and return to soup. Add salt and pepper. Thin with hot water or chicken bouillon if needed.
Something a little different for your taste buds.
ROOT BEER BREAD
2 packages dry yeast
½ cup warm water
1 teaspoon sugar
1 quart root beer
2 tablespoons shortening
1/3 cup sugar
1 tablespoon salt
¼ cup molasses
2 cups rye flour
12 cups white flour
Dissolve yeast in warm water. Add 1 tablespoon sugar and let stand. Heat root beer slightly. Add shortening and stir till melted. Add sugar, salt, molasses and yeast mixture. Add rye flour, white flour, and knead lightly. DO NOT OVER KNEAD. Let rise 2 hours. Punch down, let rise 1 hour. Divide in fourths and place in buttered pans. Let rise 45 minutes. 350° 45 minutes.
GERMAN BLACK BREAD
3 cups white flour
¼ cup cocoa
2 packages yeast
1 tablespoon caraway seed
2 cups water
1/3 cup black strap molasses
2 tablespoons butter
½ teaspoon honey
1 teaspoon salt
3-3½ cups rye flour
Combine the first four ingredients. Heat the next five ingredients until warm (100-120°), stirring to melt the butter. Add to the first mixture, beat on low for 30 seconds. Scrape the bowl and beat for 3 minutes on high. Stir in 3-3½ cups rye flour to make the dough. Turn out onto a lightly floured surface. Knead until smooth (5 minutes.) Cover and let rest 20 minutes, punch down, divide in half, and shape into 2 round loaves. Grease baking sheet or two 8 inch pie plates. Brush with cooking oil. Slash the tops with a sharp knife. Cover and let rise in warm place until doubled in size (45-60 minutes). Bake at 400° for 25-30 minutes. Cool on a rack.
EQUIVALENTS:
1 cup semi sweet chocolate chips = 2 ounces bitter baking chocolate, 7 tablespoons sugar and 2 tablespoons shortening.
1 square chocolate (1 ounce) = 8 ounce can cocoa and 1 cup vegetable shortening.
Makes paste- 2 tablespoons paste = 1 square chocolate
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LIGHT AND FLUFFY CINNAMON ROLLS
2 packages yeast
2 teaspoons sugar
¼ cup warm water
Mix in large peanut butter jar till bubbly. Cover and set aside. Heat 2 cups milk to boiling. Cool till warm. In separate bowl, mix 3 egg yolks, 2/3 cup sugar, ¾ cup oil, 1 tablespoon lemon juice, 1 teaspoon salt, and mix well. Add yeast mix and cooled milk. Add 6 cups flour (one cup at a time), cover, and let rise till doubled. Turn out on floured board. Make into rolls. Let rise till doubled. 350° 30 minutes. Ice with powdered sugar frosting.
PINEAPPLE HAWAIIAN CAKE
1 cup butter
1 cup sugar
4 eggs
2 teaspoons baking powder
1 cup milk
1 package graham cracker crumbs,
crumbled
1 cup Angel Flake coconut
½ cup pecans
1 teaspoon vanilla
Cream butter, sugar, and eggs together. Add remaining ingredients. 350° 45-50 minutes. 9 x 13 inch pan, greased.
Frosting:
1 stick butter
1 package powdered sugar
1 small can crushed pineapple,
undrained
½ cup milk
Mix well and pour over hot cake.
CHOCOLATE ANGELFOOD CAKE
1 ¾ cups egg whites, at room
temperature
1 1/3 teaspoons cream of tartar
1/3 teaspoon salt
2 tablespoons water
1 teaspoon vanilla
2 cups sugar
1/3 cup cocoa
1 cup cake flour
4 drops red food coloring
Sift flour, cocoa, and 1 cup sugar 5 times. Using whisk, beat egg whites till frothy. Add salt and cream of tartar to egg whites. Beat till soft peaks form. Add 1 cup sugar, gradually. Beat just till stiff peaks form. Add water, coloring, and vanilla. Beat till stiff peaks form. Carefully fold in flour mixture. Pour into ungreased angelfood cake pan. 275° 25 minutes. 325° 35 minutes more. Invert to cool.
SAUSAGE CAKE
1 pound pork sausage
1 pound raisins
1 pound brown sugar
Cook raisins. Save 1 cup juice. Put hot raisins over sugar and sausage, mix. Add 1 teaspoon soda to raisin juice. Mix well. Add spice to taste. Add 3 cups flour, 3 teaspoons baking powder, 1 cup nutmeats (ground), mix well. Bake 60 minutes 325°.
DESSERT CAKE
1 box yellow cake mix. Bake in 9 x 13 inch pan per directions. Pour 1 can (#2) pineapple juice all over hot cake and let cool. Mix 1 box instant vanilla pudding with 1½ cups milk. Add 1 small carton Cool Whip. Frost and refrigerate.
RAINBOW ICE CREAM CAKE
1 prepared angel food cake
3 ounce package strawberry gelatin
3 ounce package lime gelatin
3 ounce package orange gelatin
15 ounce can blueberries, drained
11 ounce can mandarin oranges
½ gallon French vanilla
ice cream, softened
10 ounce package frozen strawberries,
partially thawed
Tear cake in pieces. Divide in thirds. Place each third in separate bowl. Sprinkle each with different flavor gelatin. Toss with fork to coat well. Place strawberry coated cake in bottom of 10 inch tube pan. Spoon strawberries over top. Top with 1/3 of ice cream. Repeat with lime flavored cake and blueberries. Repeat with orange flavored cake and oranges. Freeze till firm. Unmold on chilled plate.
CHOCOLATE CHERRY SQUARES
1¼ cups graham cracker crumbs
2 tablespoons sugar
¼ cup melted butter
1 package (4 ounce) German Sweet
chocolate
¼ cup water
1 package softened cream cheese
1 (8 ounce) carton Cool Whip, thawed
1 can cherry pie filling
Combine first three ingredients and press into a 9 inch square pan and chill. Stir chocolate and water over low heat until smooth. Beat cream cheese until fluffy. Beat in the chocolate mixture. Fold in 2 cups of the topping. Spread over crumbs. Top with cherry filling and chill. Garnish with remaining topping.
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ORANGE PINEAPPLE UPSIDE DOWN SALAD
5-7 slices pineapple
¾ cup pineapple syrup or
juice
¾ cup water
1 (3 ounce) package orange Jello
5-7 maraschino cherries
1 cup cottage cheese
Drain pineapple. Reserve syrup. Combine syrup and water. Bring to boil Pour over jello till dissolved. Arrange pineapple and cherries in 9 inch cake pan. Pour half of jello over pineapple and cherries. Chill till set. Leave other half of jello at room temperature. Combine with cottage cheese. Pour over first jello mix. Chill till firm. Place pan in warm water till sides loosen up. Invert on plate.
BOSTON SALAD
1 (#2) can baked beans
½ cup French style green
beans
1 thinly sliced onion
1 carrot, diced
½ cup peas
1 cup diced potatoes
Cook vegetables till just done. Cool thoroughly. Mix with baked beans. Add salt and pepper to taste.
POPPYSEED DRESSING
3 tablespoons honey
1 tablespoon lemon juice
1 tablespoon poppy seeds
¾ cup sour cream
Mix well. Place in refrigerator.
GREEN PEPPER DRESSING
1½ cups chopped green pepper
½ cup lemon juice
1 quart mayonnaise
Blend pepper and lemon juice till smooth. Combine pepper mix with mayonnaise in large bowl. Blend till smooth. (Optional: 1/8 teaspoon seasoned salt, dash pepper, and dried onion to taste.)
PARTY RYE PUFFS
1/3 cup green pepper, finely diced
1½ cups Swiss cheese, grated
4 slices bacon, diced and cooked
dash of seasoned salt
3 egg whites, stiffly beaten
1 loaf party rye slices
Mix all ingredients except egg whites and bread. Blend well. Fold in egg whites. Spoon mix onto rye slices. Broil on bottom rack of oven 5 minutes.
If you haven't forgotten where you are storing your fondue pot, perhaps you will want to give these a try.
PIZZA FONDUE
1 pound ground pork
1 onion, chopped
2 cans pizza sauce
8 ounces cheddar cheese, cubed
1 teaspoon garlic powder
1 teaspoon oregano
10 ounces mozzarella cheese, cubed
Cook and drain meat. Add onion, sauce, and seasoning. Put in fondue pot, heat. Add cheese and stir till melted. Use French bread cubes.
CHOCOLATE FONDUE
6 (1 ounce) squares unsweetened
chocolate
1½ cups sugar
1 cup half n half
½ cup butter or margarine
1/8 teaspoon salt
3 tablespoons creme de cocoa
In saucepan melt chocolate over low heat. Add sugar, cream, butter, and salt. Cook stirring constantly 5 minutes. Stir in creme de cocoa. Pour in fondue pot.
CHEESE CAKE FONDUE
1 (8 ounce) package cream cheese
1/3 cup sugar
1 egg
1 teaspoon vanilla
Microwave on high till cream cheese is softened. Blend in sugar and egg. Microwave 1½-2 minutes or till thick. Stir every 30 seconds. Stir in vanilla. Serve with fresh fruits.
FLORIDA DIP
1 small jar pineapple preserves
½ jar horseradish
1 small jar clear apple jelly
2 teaspoons dry mustard
Combine all ingredients and mix well. Pour over cream cheese block.
ARTICHOKE BAKE DIP
1 jar artichoke hearts in oil, drained
1 can artichoke hearts in water,
drained
1 cup mayonnaise
1 cup Parmesan cheese
If using blender, blend hearts. If not, chop. Combine ingredients and bake 350° 20 minutes or until golden. (Use deeper baking dish, not a fiat one.) Serve with toast points or rye crackers.
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SPEEDY CHICKEN STEW IN MICROWAVE
2½-3 pounds frying chicken,
cut up
2 stalks celery, cut into 1 inch
pieces
1 medium onion, sliced
1 tablespoon salt
3 cubes or teaspoons of chicken
bouillon
3 cups water
4 carrots, cut into thin slices
¼ cup flour
In 4 quart casserole combine the first five ingredients in water. Cook covered 24 minutes on high (stir once). Add carrots, combine ¼ cup flour with ½ cup water, stir into chicken mixture. Cook, covered 8 minutes. Spoon dumplings by tablespoons onto chicken mix. Cook covered 6 minutes or till dumplings are no longer doughy on bottom.
Dumplings:
1½ cups unsifted, all purpose
flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon parsley flakes
2/3 cup milk
1 egg, slightly beaten
2 tablespoons oil
In mixing bowl, combine first 4 ingredients for dumplings. Combine milk, egg, and oil. Add to dry ingredients. Mix till just moistened. Serves 4-6.
LIQUID SOAP
1 (3 ounce) bar Dove soap
3 cups water
Microwave on high 5-6 minutes. Let stand till cool.
BRAN MUFFINS
4 eggs
1 cup margarine
2 cups sugar
1 quart buttermilk
4 cups all bran cereal
2 cups boiling water
2 cups 100% bran cereal
5 cups flour
4 teaspoons soda
½ teaspoon salt
Microwave water in 2 cup glass measurer until boiling, 3-4 minutes. In large mixing bowl put 4 cups all bran. Pour water over all bran. Mix in margarine. Let stand 5 minutes. Add sugar, eggs, and mix well. Stir in buttermilk. Mix in flour, soda, salt, and 100% bran. Mixture will store up to 6 weeks. To prepare: fill paper lined custard cups of micro safe muffin pan. Bake on HIGH power.
6 muffins - 1 minute 45 seconds
- 2½ minutes
4 muffins - 1 minute 15 seconds
- 2 minutes
2 muffins - 45 seconds - 1 minute
45 seconds
1 muffin - 20-40 seconds
The cold matter takes longer to bake. Don't try to bake with "just" paper liners. They collapse.
The dialogue of spring has already started to show.., a new beginning for whatever part of the country you are reading this in. We hope you weathered all of winter's storms and will enjoy our "impossible" recipes in this March/April issue.
Please note a couple of CORRECTIONS from the January/February 1983 issue. It has been brought to our attention that the Green Mountain Cake should have 3 cups of flour instead of 5. Also, the Vermont Maple cookies should be altered if you are using sour milk.
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