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During the past months, Open Line has been inundated with requests for a couple of terrific desserts... the Knight Rider Bars, and the quick Dessert with marshmallows. If you haven't been able to copy them from the show, take heart, we have put them in the bulletin for your convenience, along with other favorites of early '85. A note of caution, however, if you're trying to watch your weight like me, stay away from those desserts! They are rich and delicious... a dangerous combination for dieters.
On another subject, as you know, our friend Tait Cummins passed away last November. An excellent way to pay tribute to his memory would be to make a donation to either Camp Courageous of Monticello, or Discovery Village of Cedar Rapids. Tait worked tirelessly for both causes, and people from all over the country have made donations in his name. If you haven't done so, why not take a few moments to help in a great cause!
MEATBALL STROGANOFF WITH GROUND TURKEY
1 egg, beaten
1 cup soft bread crumbs (1½
slices bread)
2 tablespoons finely chopped onion
¾ teaspoon salt
1 pound ground turkey
small amount of cooking oil
1 can condensed golden mushroom
soup
1 (3 ounce) can sliced mushrooms,
drained
½ cup plain yogurt
½ cup milk
¼ cup dry white wine
2 tablespoons flour
Combine first six ingredients. Shape into balls. Brown in oil. Remove and set aside. Drain fat from skillet. Combine soup and mushrooms in skillet. Stir together yogurt, milk, wine and flour. Stir into soup. Bring to boil. Return meatballs to skillet. Reduce heat. Simmer and cover for 10 minutes. Serve with hot cooked noodles or spatzel. Garnish with parsley.
Tip: To keep cauliflower white use part milk and part water while cooking.
STIR FRY SPICE CABBAGE
1 pound Chinese cabbage or green
cabbage
2 tablespoons sugar
2 tablespoons white vinegar
1 tablespoon soy sauce
1 teaspoon salt, optional
¼ teaspoon cayenne pepper
1 tablespoon peanut oil or unflavored
vegetable oil
In a small bowl combine sugar, vinegar, soy sauce, salt and cayenne pepper. Mix thoroughly, set aside. Cut cabbage into 1 x 1½ inch pieces. Heat oil about 30 seconds in a 12 inch wok or sauté pan. Add cabbage. Stir fry 2-3 minutes. Remove from pan. Combine remaining ingredients to make dressing. Pour over cabbage. Serves four.
WINE FRIED CHICKEN
3 pound fryer chicken, cut in serving
pieces
2 tablespoons butter
2 tablespoons oil
salt, optional
pepper
paprika
1 cup Sautern wine
½ cup water
Heat butter and oil in skillet. Season chicken. Do not flour. Brown chicken on all sides. Pour wine and water over chicken. Cover and simmer 30 minutes. Optional Add ½ cup sweet or sour cream and heat through.
EGG ROLLS
1 pound hamburger, browned
1 can bean sprouts, drained
6 green onions or 2 medium white
onions, chopped
2 cups finely shredded cabbage
1 egg
salt and pepper to taste
egg roll skins
Mix ingredients. Spoon about 1 teaspoon mixture on egg roll. Roll up. Heat in oil. Fry until brown.
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If you are a full time listener, the following recipe will soon be remembered.
BOSTON BAKE CASSEROLE
1½ pounds ground beef
1 cup celery, chopped
½ cup onion, chopped
½ cup green pepper, chopped
1 garlic clove, minced
1 (6 ounce) can tomato paste
¾ cup water
½ teaspoon MSG
1 teaspoon salt
1 teaspoon paprika
1 (16 ounce) can pork & beans,
undrained
1 (16 ounce) can lima, beans, drained
Biscuits:
1½ cups flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup butter
½ cup milk
2 tablespoons stuffed green olives,
sliced
1 tablespoon slivered almonds
In a large fry pan, combine first five ingredients. Cook until meat is brown and vegetables are tender, Drain off excess fat. Add next five ingredients. Add pork & beans and lima beans. Simmer. Preheat oven to 425°. For biscuits combine first three ingredients. Cut in butter. On low speed add milk. Stir until dough clings together. Knead on floured surface. Roll out to ¼ inch thick. Cut with 2½ inch donut cutter. Pour all but 1 cup meat mixture into 3 quart dish. Arrange biscuits in casserole. Stir olives and almonds into reserved 1 cup meat mixture. Spoon into hole of each biscuit. Top with biscuit holes. Bake at 425° for 15-20 minutes.
MR. DELLS POTATO CASSEROLE
1 (32 ounce) package Mr. Dell's
hash browns
½ cup + 2 tablespoons butter
or margarine
1 cup cream of chicken soup
½ cup milk
½ cup green onions, chopped
2 cups cheddar cheese, grated
1 cup crushed corn flakes
1 pint sour cream
Preheat oven to 350°. Melt butter. Pour into a 9 x 12 inch baking pan. Add half package of hash browns. In a separate bowl mix soup, sour cream, milk and green onions. Pour half of mixture over hash browns. Sprinkle 1 cup grated cheese on top. Add remaining hash browns. Add remaining soup mixture on top. Sprinkle remaining cheese on top. Cover with crushed corn flakes. Pour 2 tablespoons melted butter over mixture. Bake 45 minutes.
SCALLOPED POTATOES WITH CHEESE & PORK CHOPS
4 pork chops
4 cups raw potatoes, peeled and
sliced
4 slices cheese, American, Cheddar
or Velveeta
1/3 teaspoon salt
¼ teaspoon pepper
1 can cream of mushroom soup.
3/8 cup milk (¼ cup + 2
tablespoons)
Brown chops on one side. Place half of sliced potatoes in greased baking pan or casserole. Layer with 4 slices cheese. Put an remaining potato shoes. Place pork chops, brown side up on potatoes. Heat milk and soup together Pour over all. Cover and bake one hour at 350° or until potatoes are done.
IRISH POTATO BAKE
2 cups crushed corn checks or corn
flakes
4 tablespoons butter or margarine
3 cups stiff, hot mashed potatoes
½ cup dairy sour cream
½ teaspoon onion powder
¼ teaspoon seasoned salt
dash of pepper
1 (10 ounce) package frozen broccoli,
cooked, drained, and chopped
1 cup shredded American cheese
Butter a 1½ quart shallow baking dish. Thoroughly combine crushed crumbs with butter Set aside. Combine potatoes, sour cream, seasonings, and broccoli. Stir, gently until well mixed. Turn half of mixture into baking dish. Sprinkle with half of cheese and half of crumbs. Repeat. Bake at 350° for 20-25 minutes or until crumbs, are golden.
CHICKEN POT PIE
1 (10 ounce) can refrigerator biscuits
2/3 cup shredded cheddar cheese
2/3 cup rice krispies
1 tablespoon butter
1 cup chicken, cooked aid cubed
1 can cream of chicken soup
1 (10 ounce) package of frozen
broccoli, chopped
1/3 cup slivered almonds
cheese sauce
Cook broccoli and drain well. Heat oven to 375°. Separate into 10 biscuits. Place each in ungreased muffin cups. Press to cover bottom and sides. Form ¼ inch rim around top. Spoon 1 tablespoon of cheese and 1 tablespoon cereal into each cup. Press firmly into bottom. Dot each with butter. Combine chicken, soup, and broccoli. Divide among biscuit lined tins. Sprinkle with almonds. Bake for 20-25 minutes. Biscuits should be deep golden brown. Serve with cheese sauce.
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AUTHENTIC HUNGARIAN GOULASH
Brown 2 pounds boneless beef chuck, cut in 1 inch cubes, in 3 tablespoons oil.
Add:
1 (14 ounce) can beef broth or stock
1 cup onion, chopped
1 small green pepper, cut in julienne
strips
2 tablespoons tomato paste
Blend dry ingredients plus 2 tablespoons paprika, and 2 teaspoons caraway seeds just before adding liquid ingredients. Slowly blend 1/3 cup cold water into 3 tablespoons all purpose flour. Stir in beef mixture. Simmer 90 minutes, stirring occasionally. Serve over noodles.
Note: Paprika in this recipe is not paprika as we know. It is Hungarian paprika, similar to crisp red peppers or dried pimentos and usually found in specialty food stores.
WOOD CHUCK CASSEROLE
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 can tomato soup
½ pound American cheese,
grated
1 green pepper, cut-up
1 small jar pimentos
1 can cream of mushroom soup
6 hard cooked eggs, cut-up
Make a white sauce with first three ingredients. Add remaining ingredients except for eggs. Stir well. Just before serving add eggs. Serve with round rusks.
BRAISED BEEF RIBS
3 pounds short beef ribs
½ cup dry red wine
2 tablespoons Worcestershire sauce
1 clove garlic, minced
1 cup onions, sliced
1 cup carrots, sliced
½ teaspoon rosemary
¼ teaspoon marjoram
1¼ teaspoons salt
2 tablespoons shortening
1 cup water
Place ribs in plastic bag in shallow pan. Combine next seven ingredients. Pour over meat. Close bag securely. Refrigerate 2-3 hours. Turn bag several times. Remove ribs from marinade. Brown ribs evenly on all aides in shortening. Place meat in casserole. Pour marinade and vegetables over meat. Bake 2 hours. Transfer to warm platter. Skim off excess fat. From drippings in pan add 1 cup water and ¼ teaspoon salt. Heat thoroughly. Spoon over meat.
HAM & BISCUIT SUPPER
Combine:
2 cups cooked ham, cubed
1 cup whole kernel corn, drained
1 cup cooked potatoes, diced
¼ cup celery leaves, minced
1 tablespoon onion, minced
¼ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon paprika
1/8 teaspoon pepper
Melt ¼ cup butter in saucepan. Add 2 tablespoons flour. Stir until smooth. Gradually add 2 cups milk. Cook over medium heat. Stir constantly until thick. Pour over ingredients in casserole. Top with biscuits. Bake at 400° for 25-30 minutes.
Biscuit Mix:
1 cup flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon cinnamon
Cut in ¼ cup shortening until particles are fine. Stir until dough clings. Knead on floured surface. Roll out to 3/8 inch thick. Cut with 2 inch cutter.
HAM DOUGH
10-12 pound ham
1 clove garlic, chopped
2 tablespoons cinnamon
2 tablespoons ground cloves
6 tablespoons dry mustard
1 tablespoon nutmeg
2 tablespoons ginger
1 teaspoon allspice
¼ cup whole cloves
4 cups flour
½ cup molasses
½ cup maple syrup
½ cup boiling water
Wipe ham clean with damp cloth. Do not wash, insert cloves near bone. Score ham. Insert more cloves. Mix all ingredients except flour. Add small amount of flour at a time until dough is workable. Roll out. Fold over ham. Seal. Place in brown paper sack. Tie ends. Place in shallow pan. Bake at 350°, 18 minutes per pound. Discard dough after cooking.
BAR-B-QUE HAMBURGER EXCELSIOR
Form 1/3 pound hamburger into patty. Place in fog and add 1 slice onion, 1 slice tomato, garlic salt, pepper to taste, and pat of butter. Seal foil. Grill 15-25 minutes.
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Here it is. . . the recipe Dave promised you would be in the bulletin!
MARSHMALLOW DESSERT
Grease a 9 x 13 inch cake pan. Line bottom with large marshmallows. Mix 1 package yellow cake mix per package directions. Pour over marshmallows. Pour 1 can pie filling over top. Bake at 350° for 35-45 minutes.
C'MON OVER DUMP CAKE
2½ cups flour
2 teaspoons soda
½ teaspoon salt
1 (14 ounce) can Ready to Spread
Creamy Vanilla Frosting
1 egg
1 pound can peach slices, undrained
½ cup firmly packed brown
sugar
½ cup Angel flake coconut
½ cup walnuts, chopped
Grease and flour bottom of a 9 x 13 inch pan. Combine first three ingredients. Add 1½ cups frosting, egg, peaches and juice. Beat 2 minutes on medium speed. Pour into pan. Sprinkle remaining ingredients over batter. Bake at 350° for 40-45 minutes. Cool. Thin remaining frosting with 1 tablespoon cream. Drizzle over cake.
BEE STING DESSERT
¾ cup cottage cheese
6 tablespoons milk
6 tablespoons salad oil
1 teaspoon vanilla
2 1/3 cups flour
1/3 cup sugar
4 teaspoons baking powder
pinch of salt
1 cup flour
½ cup sugar
½ teaspoon cinnamon, optional
½ cup butter
1 can pie filling, your choice
Combine first four ingredients. Sift 2 1/3 cups flour, 1/3 cup sugar, baking powder, and salt. Add to first mixture. Mix well. Pat into greased 10 x 15 inch pan with 1 inch sides. Top with pie filling. Cut together 1 cup flour, ½ cup sugar, cinnamon, and butter. Sprinkle over filling. Bake at 375° for 20-25 minutes.
WORLDS FASTEST DESSERT
Dump 1 can pie filling in a greased 8 inch pan. Sprinkle with 1 box Jiffy yellow cake mix (dry). Pour 2/3 stick melted margarine over cake mixture. Sprinkle with chopped nuts. Bake at 375° for 40 minutes.
KNIGHT RIDER BARS
1 box chocolate cake mix, regular
size
1 egg
1 stick oleo
1 can ready mix chocolate frosting
1 (8 ounce) package cream cheese
2 eggs
½ cup chopped nuts
Combine first three ingredients. Press into a 9 x 13 inch pan. Mix next three ingredients until creamy. Stir in nuts. Pour over first layer. Bake at 350° for 35 minutes. Sprinkle with powdered sugar.
POPCORN BARS
2 cups sugar
1 cup white corn syrup
1 cup hot water
¼ teaspoon soda
1 tablespoon butter
1 teaspoon vanilla
2 quarts ground (fine or coarse)
popped corn
½-1 cup black walnuts, chopped
Bring to boil sugar, syrup, and hot water. Boil to soft ball stage. Remove from heat. Add soda and vanilla. Stir until foamy. Pour over ground popcorn, and add chopped walnuts. Spread in buttered 9 x 13 inch pan. Press down. When partially cool cut into bars.
TOFFEE DREAM PIE
1 8 inch or 9 inch graham cracker
pie shell
½ pound marshmallows (32
regular)
1/3 cup milk
4 Heath bars, crushed
1 cup heavy cream
2 tablespoons toasted almonds,
diced
Combine marshmallows and in top of double boiler. Heat over hot water, stirring occasionally until marshmallows melt. Remove from heat. Add crushed Heath bars. Stir until partially melted. Chill until thickened but not set. Beat cream until thick. Fold gently, but thoroughly into marshmallow mixture. Spoon into baked pie shell. Chill until firm. Garnish with almonds.
LO-CAL STRAWBERRY MOUSSE
1 (3 ounce) package Nutra-Sweet
strawberry jello
1 cup boiling water
2 packs Sweet n' Low
1 cup skim milk
1 cup sliced strawberries, drain
if frozen
Dissolve jello in water. Add Sweet n' Low. Cool slightly. Add remaining ingredients. Chill until set.
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BROWNIE CAKE AND FROSTING (no eggs)
3 cups flour
2 cups sugar
2 teaspoons soda
1/3 cup cocoa
1 teaspoon salt
¾ cup oil
2 tablespoons vinegar
1 teaspoon vanilla
2 cups water
Mix ingredients in large bowl. Bake in ungreased 17 x 12 x 1 inch jelly roll pan. Bake at 350° for 30 minutes. Cool.
Frosting:
1½ cups sugar
6 tablespoons margarine
6 tablespoons milk
2/3 cup chocolate chips
Boil sugar, margarine and milk for 1 minute. Remove from heat. Add chocolate chips. Beat well. Spread over cooled cake.
SWISS CHOCOLATE SQUARES
1 cup water
½ cup margarine
1½ squares unsweetened chocolate
2 cups flour
2 cups sugar
2 eggs
½ cup sour cream
1 teaspoon baking soda
½ teaspoon salt
Frosting:
½ cup margarine
6 tablespoons milk
1½ squares unsweetened chocolate
4½ cups powdered sugar
1 teaspoon vanilla
½ cup nuts, chopped
Combine first three ingredients in medium sauce pan. Bring to boil. Remove from heat. Stir in combined flour and sugar. Add remaining ingredients. Mix well. Pour into greased and floured 15 x 10 inch jelly roll pan. Bake at 375° for 20-25 minutes. For frosting combine first three ingredients. Bring to boil. Remove from heat. Add powdered sugar. Beat until smooth. Stir in vanilla. Frost while warm. Sprinkle with nuts. Cool and cut into squares.
DIFFERENT BANANA CAKE
1½ cups flour
1 teaspoon soda
1 teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
1 cup sugar
½ cup butter
2 eggs
¼ cup milk
¾ cup mashed banana
¼ cup chopped pecans
½ cup pared, shredded apples
Mix first five ingredients. Set aside. Add sugar gradually to butter. Blend in unbeaten eggs one at a time. Beat well after each. Stir in milk, bananas and pecans. Add dry ingredients. Blend thoroughly. Stir in apples. Turn into a 9 x 9 inch well greased and floured pan. Bake at 350° for 35-40 minutes.
CHOCOLATE CREAM CHEESE CAKE
Prepare a 9 inch Spring form pan
1¼ cups graham crackers,
crushed
1 tablespoon sugar
¼ cup melted butter
Stir until crumbs are evenly coated. Butter sides and bottom of pan. Press crumb mixture evenly on sides and bottom. Set aside.
Sift:
1/3 cup flour
pinch of baking soda
¼ teaspoon salt
Set aside
Melt and Cool slightly two (4 ounce) packages sweet cooking chocolate. Beat 3 large eggs until thick and lemon colored. Continue beating, while adding ¾ cup sugar, one tablespoon at a time. Mixture will be very thick and ivory colored. In large bowl, beat three (3 ounce) packages cream cheese until soft and fluffy. Add 1½ cups heavy whipping cream plus 1 teaspoon vanilla. Beat until smooth and of whipped cream consistency. Add chocolate and blend gently. Fold in both egg and flour mixtures. Turn into prepared pan. Bake at 325° for 60 minutes. Note: Top of cake will crack. Top with whipped cream after adding about ¼ to 1 teaspoon vanilla and a hint of sugar.
MOCK SOUR CREAM
Use equal amounts of cottage cheese and buttermilk. Add 2 teaspoons lemon juice. Blend in blender.
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GERMAN DARK RYE BREAD
3 cups all purpose flour
¼ cup unsweetened cocoa
2 packages dry active yeast
1 tablespoon caraway seed
1/3 cup molasses
2 tablespoons butter
1 tablespoon sugar
2 cups water
1 tablespoon salt
3-3½ cups rye flour
cooking oil
In large bowl, combine first four ingredients. Heat and stir molasses, butter, sugar, 2 cups water, and 1 tablespoon salt until warm (115-120°). Add to dry mixture. Beat on low speed 30 seconds, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough rye flour to make soft dough. Turn out on lightly floured surface. Knead until smooth (about 5 minutes). Cover. Let rest 20 minutes. Punch down. Divide in half, shape into two round loaves. Place on greased baking sheets. Brush with small amount of cooking oil. Slash tops with knife, cover, and let rise until doubled (45-60 minutes). Bake at 400° for 25-30 minutes. Remove from sheets to cool.
CORN BREAD
1 cup sour cream
2 eggs
1 cup corn meal
½ teaspoon salt
½ teaspoon soda
½ teaspoon baking powder
1 cup flour
½ cup sugar
Combine sour cream, eggs, and corn meal. Sift remaining ingredients. Mix well. Pour in greased pan. Bake at 350° for 30 minutes.
SOUTH ENGLISH BANANA BREAD
½ cup butter or margarine
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1 cup bananas, mashed
¼ cup maraschino cherries,
chopped
¼ cup chocolate chips
¼ cup nuts, optional
Cream butter, sugar and eggs. Sift together flour and baking soda. Add first creamed mixture to dry ingredients alternately with bananas. Blend well. Add remaining ingredients. Pour into greased or oiled loaf pan. Bake at 350° for 1 hour.
BLACK BOTTOM PECAN PIE
Combine:
3 tablespoons butter, melted
1/3 cup cocoa
Add:
2 unbeaten eggs
¾ cup sugar
½ teaspoon vanilla
¼ teaspoon salt
Blend well. Pour into 9 inch pastry lined pan. Bake at 350° for 20 minutes.
Topping
Combine:
½ cup light corn syrup
¼ cup sugar
1 tablespoon melted butter
1 teaspoon vanilla
2 unbeaten eggs
Blend well. Add 1 cup pecan halves. Spoon topping over pie. Bake at 350° for 30-35 minutes.
PUMPKIN CHIFFON PIE
1 9 inch baked pie shell
1 tablespoon gelatin
¼ cup cold water
3 egg yolks, reserve whites
½ cup sugar
1¼ cups canned pumpkin
½ cup milk
¼ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
Combine gelatin in water Set aside. Combine remaining ingredients in double boiler. Cook until thick. Stir in gelatin/water mixture until dissolved. Set aside to cool. Whip 3 egg whites until stiff, adding ¼ teaspoon salt. When mixture begins to set, stir in ½ cup sugar. Fold in egg whites. Pour into pie shell. Chill several hours. Garnish with whipped cream.
CRACKER COOKIES
1 can Eagle brand milk
1 cup chopped dates
Cook until mushy. Cool. Add 1 cup Chopped pecans. Spread over Ritz crackers. Bake at 325° for 7 minutes. Cool. frost.
Frosting:
½ stick butter, browned
1 cup powdered sugar
1 teaspoon vanilla
Add cream to make spreadable.
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I think it is time for a few microwave recipes. I know a lot of people out there are looking for quick and easy dishes to prepare and cook in their microwave ovens.
CHERRY PINEAPPLE CRUNCH
(Microwave)
2 cans cherry pie filling
1 (1 pound 4 ounce) can crushed
pineapple
¼ cup sugar
½ teaspoon almond extract
2/3 cup butter
1 cup flour
2 cups quick cooking oats
1 cup bran flakes
1 cup brown sugar
1 teaspoon brown cinnamon
Combine first four ingredients in bowl. Set aside. Place butter in 2 cup measurer. Microwave until melted, about 1-2 minutes. Stir dry ingredients into butter. Stir until crumbly. Press half of mixture into a 9 x 13 inch dish. Spread cherry mixture on top. Sprinkle with remaining crumbs. Cook on high for 16-20 minutes. Turn twice while cooking.
CUSTARD
(Microwave)
1 2/3 cups milk
3 eggs, beaten
4 tablespoons sugar
¼ teaspoon salt
½ teaspoon vanilla
dash nutmeg
Scald milk on full power for 45 seconds. Mix remaining ingredients with eggs. Bake uncovered on "roast" for 6-6½ minutes or until custard just begins to boil. Let stand. Center will become firm. Chill.
CRUSTY CRUMB POTATOES FOR MICROWAVE
5 medium whole potatoes, pared
½ stick butter or margarine,
melted
¾ cup corn flake crumbs
Roll pared potatoes in butter, then in crumbs. Place in shallow baking dish. Microwave on high for 15 minutes. Drizzle remaining butter over hot potatoes.
SUPER SUGAR COOKIES
1 cup white sugar
1 cup powdered sugar
1 cup margarine
2 eggs, well beaten
1 cup oil
2 teaspoons vanilla
5¼ cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
Cream sugars with margarine. Add beaten eggs. Stir in oil and vanilla. Mix dry ingredients and blend in first mixture. Refrigerate overnight. Form into balls. Roll in granulated sugar. Place on cookie sheet and flatten with sugared bottom of a glass. Bake at 350° until light brown. 8-10 minutes.
A variation of Super Sugar Cookies and a family favorite.
AUNT MABEL'S SUGAR COOKIE
1 cup butter
1¼ cups powdered sugar
1 egg, well beaten
1 teaspoon soda
1 teaspoon cream of tartar
½ teaspoon almond flavoring
2¼ cups flour
Mix and cream butter with powdered sugar. Add egg and remaining ingredients. Chill dough. Bake at 375° for 12-15 minutes. Watch carefully.
FUN FILLED SUGAR COOKIES
6 cups flour
2½ cups sugar
3 teaspoons baking powder
½ teaspoon salt
3 sticks margarine
3 eggs
1/3 cup milk
3 teaspoons vanilla
3 cans pie filling
In a large bowl stir together dry ingredients. Use pastry blender to cut in margarine. Combine eggs, milk and vanilla. Stir into margarine mixture. Blend. Shape into 3 rolls, 2 inches in diameter about 8 inches long. Wrap in wax paper. Chill. Cut pieces ¼ inch to ½ inch thick from each roll. Pat into 2½ inch circles on floured surface. Fill with 2 teaspoons of filling. Place another 2½ inch circle on top. Gently press edges to seal. Bake at 375° for 15 minutes on ungreased cookie sheet.
To allow for slow mail delivery, please wait a minimum of 3 weeks after publication before inquiring by mail, about the lost or missing issues.
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The lady that called in this recipe suggested it would be good for a birthday treat. . . especially for children. I would say, children of all ages!
PEANUT BUTTER & JELLY CAKE
Mix:
2½ cups flour
2/3 cup sugar
4 teaspoons baking powder
½ teaspoon salt
Add:
1 cup firmly packed brown sugar
1/3 cup butter
1/3 cup peanut butter
1¼ cups milk
Beat for 1½ minutes. Add three unbeaten eggs and one teaspoon vanilla. Beat for 1½ minutes. Turn into two 9 inch greased and floured round layer pans. Bake at 375° for 30-35 minutes. Cool. Place one layer, top side down on serving plate. Spread with ¼ cup peanut butter. Top with ½ cup strawberry jelly. Top with 2nd layer.
Frosting:
¾ cup sugar
¼ cup light corn syrup
2 tablespoons water
2 unbeaten egg whites
¼ teaspoon salt
¼ teaspoon cream of tartar
Combine ingredients in double boiler. Cook over rapidly boiling water. Beat with electric mixer until mixture stands and peaks. Remove from heat. Add one teaspoon vanilla. Beat until frosting holds deep swirls.
PEANUT BUTTER COOKIES WITH CHOCOLATE CHIPS
1 cup vegetable shortening
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
1 egg
2 cups flour
¾ teaspoon salt
¾ teaspoon soda
1½ tablespoons milk
1 (6 ounce) package chocolate chips
Cream first four ingredients. Add egg. Mix soda and milk. Add to mixture. Add chips by hand. Roll into 1 inch balls. Flatten with fork. Bake on cookie sheet at 350° for 10 minutes.
Please respond promptly to your renewal notice. It is the only one you will get Your renewal must be received by the date shown on that notice. Otherwise, you will miss at least one issue.
We hope that everyone who had a problem with the September/October 1984 bulletin found Direct Mailing & Printing and WMT Radio to be cooperative with this unfortunate Situation. I have been assured everyone is back on the mailing list. We would like to thank you, the subscriber, for your patience and understanding.
I think we have a good variety of recipes in this issue and hope you enjoy fixing and serving a few. Perhaps they'll become family favorites....
Here's to St. Patrick's Day, Easter and a Springtime of warmth!
S.K.R.
BEST OF THE OPEN LINE
P.O. Box 2147
Cedar Rapids, Iowa 52406
THE WMT OPEN LINE
Six issues per year published bi-monthly
by the WMT
Stations, Inc., P. O. 2147, Cedar
Rapids, Iowa 52406
Subscription Rate: $3.00 per year
Dave Hinman, Editor
Sharon Reeves, Production Coordinator
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