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Since the last issue, several Open
Liners sent me a copy of the following little ditty. Enjoy it and this
spring issue of your Bulletin!
I didn't have the potatoes,
so I substituted rice.
I didn't have paprika, so
I used another spice.
I didn't have tomato sauce,
1 used tomato paste.
A whole can, not a half can,
I don't believe in waste.
A friend gave me the recipe,
she said you couldn't beat it.
There must be something wrong
with her, I couldn't even eat it!
BROCCOLI CHICKEN
Juice of large lemon
¼ cup flour
1 tsp. paprika
1 pkg. boneless, skinless chicken
breasts
1/3 cup oil
1 head fresh broccoli, cut into
flowerets
8 oz. fresh mushrooms
In 3 quart saucepan, bring 3 cups water to a boil. Juice the lemon. Combine flour and paprika in 1 gallon plastic bag. Cut chicken in chunks, in fry pan, heat oil. Dip chicken in lemon juice; shake in flour mixture. Fry for 10 minutes. While chicken is cooking, cut broccoli. Add to boiling water. Reduce heat. Simmer for 5 minutes until tender crisp. Slice mushrooms. Add to chicken in skillet. Drain broccoli. Mix with chicken in serving dish. Serves 4.
VIVA LA CHICKEN
soft flour taco shells
4 chicken breasts, cooked, deboned
and cut up
1 can cream of mushroom soup
1 can cream of chicken soup
1 can milk
1 small onion, diced
green chilies, diced
salt and pepper to taste
grated cheese
Line a 9 x 13 baking dish with taco shells, Set aside. Combine chicken with remaining ingredients except cheese. Pour over taco shells. Top with grated cheese. Bake at 325° for 1 hour.
SAN FRANCISCO HERB CHICKEN
1 cut up fryer
1 cup raw rice
3 cups hot chicken broth or bouillon
1 tsp. Italian seasonings
1 tsp. Beaumonde' seasoning or
Bon Apetit
1 pkg. dry onion soup mix
lemon juice and paprika
Mix all ingredients except chicken in 9 x 13 pan. Sprinkle juice of half a lemon on chicken. Arrange skin side up on top of mixture. Sprinkle with paprika. Bake at 350° for 75 minutes, uncovered.
WOK FRIED RICE
2 eggs, lightly beaten
3 tbsps, cooking oil
1-1½ cups shredded or diced
cooked shrimp
5-6 slices scallions (or green
onions)
4 cups cooked rice
2 tbsps, dark soy sauce, or to
taste
1 tsp. sugar
pea or bean sprouts (optional)
Prepare eggs in oil as for omelet. Remove and cut in strips. Return to wok to heat. Add shrimp and scallions. Stir to heat through. Add rice. Stir. Add remaining ingredients. Stir fry to heat through.
SHIPWRECK CASSEROLE DINNER
1 onion
1 layer raw potatoes, sliced
1 layer uncooked hamburger, crumbled
1 scant cup cooked rice
1 layer celery, chopped
1 can kidney beans
1 can tomato soup
1 can water
In baking dish, layer in order given, and bake at 375° for 1 hour.
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Open Line celebrated its 24th Anniversary this past January. Dave and I hosted a WMTea Party for our listeners and the following recipes were collected that day . . . we would like to thank everyone that joined us, and we look forward to a special Silver Anniversary.
REAL RED RASPBERRY SALAD
Leota Getz, Cedar Rapids
2 (3 oz.) pkgs. raspberry jello
2 cups boiling water
1 pkg. frozen raspberries
1 can jellied cranberry sauce
2 tbsps lemon juice
1 cup sour cream
½ cup powdered sugar
Dissolve jello in boiling water. Add frozen raspberries and cranberry sauce. Beat with egg beater till well mixed. Stir in lemon juice. Place in 12 x 9 pan and refrigerate. Frost with sour cream mixed with ½ cup powdered sugar just before serving.
CREAMY COLESLAW
DeDe Goodell
1 small green cabbage, cut in 1"
pieces
½ green pepper, cut up
½ cup mayonnaise or salad
dressing
¼ cup dairy sour cream
2 tsps. lemon juice
½ tsp. salt
¼ tsp. dry mustard
dash pepper
Shred cabbage and chop green pepper. Mix mayonnaise. sour cream, lemon juice, salt, mustard and pepper. Pour over chopped cabbage and green pepper. Mix. Makes 4-6 servings,
SEASIDE SHELLS
Lila Clemen
16 large macaroni shells, cooked according to directions, drained. rinsed with cold water and drained well.
¼ cup mayonnaise
3 tbsps. French dressing
7 ¾ oz. tuna, drained and
flaked
½ cup frozen peas, cooked
and drained (optional)
¼ cup sliced olives
¼ cup chopped celery
2 hard cooked eggs, coarsely chopped
1 tbsp. chopped onion
Combine all ingredients except macaroni. Stuff shell, cover and chill. Arrange shells on lettuce lined serving plate. Garnish with parsley and cherry tomatoes.
NOTE Use largest shells suitable for stuffing.
SUNDAY MORNING BRUNCH
Arlene Spellerberg. Delhi
8 slices cheddar cheese
8 slices ham
3 cups milk
6 eggs
½ tsp. salt
½ tsp. dry mustard
1 cup crushed corn flakes
½ cup melted butter
dash of Worcestershire sauce (optional)
16 slices bread
Grease a 13 x 9 x 2 pan. Place 8 slices of bread in pan. Cover with slices of ham and cheese. Cover with other 8 slices of bread. Beat eggs, milk, salt and dry mustard. Pour over bread. Sprinkle with corn flakes on top and drizzle butter over all. Let set overnight or freeze. Bake at 350° for 1 hour. Serves 6
MEAT ROLL-UPS
Vicki Dass. Manchester
Crescent rolls
Turkey, ham or chicken
Divide rolls into 8 sections. Fill each roll with meat. Fold over and seal. Place in 9 x 13 pan.
Sauce:
1 can cream of chicken soup
¾ cup milk or water
½-¾ cup grated cheese
Heat in saucepan until melted. Pour over roll ups. Bake at 375° for 20 minutes.
SODA CRACKER TORTE
Sharon Jamison
3 egg whites
¾ cup sugar
1 tsp. baking powder
Beat egg and add sugar gradually. Add baking powder and beat. Mixture should be like a good meringue. Fold in 14 individual small soda crackers, crushed fine, very gently. Also you can add ½ cup nuts. Drop by tablespoon and make nest in center of each. Use a teflon cookie sheet or regular cookie sheet covered with brown paper. (Putting these on brown paper on a cookie sheet to bake is better.) Bake at 325° just till light brown and set. This makes a very light, not too sweet shell with a center to fill with whipped cream and fresh fruit of your choice. My favorite is fresh sliced peaches and home made ice cream.
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NOAH'S ARK CLAM CHOWDER
From St. Charles. MO
1 call cream of potato soup
1 can cream of celery, soup
1 can minced clams
1 can Milnot
½ tsp. salt
½ tsp. pepper
Combine soups with clam juice and Milnot. Simmer for 10 minutes. Melt 2 tbsps margarine Stir in 2 tbsps. flour. Mix till smooth paste forms. Mix some soup mixture into paste to thin. Add to soup. Add clams and seasonings. Simmer for 10 minutes.
OATMEAL COCONUT PIE
Edith Kolarik. Springville
2/3 cup quick oats
2/3 cup melted butler or margarine
2/3 cup sugar
2/3 cup light corn syrup
2/3 cup coconut
1 tsp. vanilla
2 eggs, well beaten
1 unbaked pie crust
Mix all ingredients. Pour into pie crust Bake at 350° for 45 minutes or till set.
CARAMEL COOKIES
Grace Martensen. Maquoketa
1 cup lard or butter
2 eggs
2 cups brown sugar
1 tsp. soda
1 tsp. cream of tartar
4 cups flour
½ cup nuts
1 tsp. vanilla
Mix all ingredients. Roll like sausage at night, and refrigerate. Cut and bake the next morning. Bake at 350° for 10 minutes.
PARTY MINTS
Mrs. Harry Jensen
2 oz cream cheese
2 tbsps butter
¼ tsp. flavoring (your choice}
1 2/3 cups powdered sugar
coloring (paste works the best)
Cream the cream cheese, butter and flavoring. Add sugar gradually. Roll into balls. Roll balls in granulated sugar. Use molds and release immediately.
MERRY CHERRY BARS
1 cup butter or margarine
1 cup granulated sugar
1 egg
½ tsp. almond extract
2 cups flour
¼ tsp. salt
¾ cup coarsely chopped candied
cherries, divided
1/3 cup coarsely chopped green
M & M's
1 cup sifted powdered sugar
5 tsps. warm water
Beat butter and sugar till light and fluffy. Blend in next 2 ingredients. Add combined flour and salt. Mix well Stir in ½ cup cherries. Spread dough into greased 15½ x 10 ½ jelly roll pan. Sprinkle with remaining ¼ cup cherries and M & M's over top. Press lightly. Bake at 300° for 30-35 minutes or till edges are a little brown. Cool. Combine sugar and water. Mix till smooth. Drizzle over bars. Cut and serve.
PACZI (PUT-SGE)
POLISH RAISED DONUTS
1 pkg. dry yeast
6 egg yolks, beaten well
½ cup sugar
1 tsp. salt
½ lb. butter
2 cups milk
7-8 cups flour
Dissolve yeast in bit of warm milk. Beat egg yolks well hour on floured surface. Deep fat fry till golden. Sprinkle with powdered sugar.
PLANTATION SALAD DRESSING
1 pint mayonnaise
½ bottle creamy French dressing
1 can grated Romano cheese
2 chopped garlic cloves
½ tube anchovy paste or
3-4 anchovies
Combine ingredients Process in blender Chill.
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HEARTY POTATO SAUERKRAUT SOUP IN CROCKPOT
4 cups chicken broth
1 (10¾ oz.) can cream of
mushroom soup
8 oz. fresh mushrooms, sliced
1 (16 oz.) can sauerkraut, rinsed
and drained
1 medium potato, cut in small cubes
2 medium carrots, chopped
1 medium onion, chopped
2 stalks celery, chopped
¾ lb. smoked Polish sausage,
cubed
½ cup chicken, chopped and
cooked
2 tbsps. vinegar
2 tsps. dry dill weed
½ tsp. pepper
2 slices bacon, cooked and crumbled
(optional)
2 hard cooked eggs, chopped (optional)
Put ingredients (except bacon and eggs) in crackpot. Cover. Cook on low for 10-12 hours or till vegetables are tender. Skim off fat before serving. Sprinkle each serving with bacon and egg.
SPRING SKILLET SUPPER
2 strips bacon
1 lb. ground beef
2 onions, sliced or chopped
2 potatoes
2 tomatoes, peeled
½ cup water
1 cup sliced celery
1 green pepper
4 tbsps, soy sauce
Cut bacon in ½" pieces. Place in skillet; fry till crisp. Add beef and onions. Cook till meat is browned and onions are tender. Cut pepper and potatoes in julienne strips. Set aside. Stir soy sauce and water into meat mixture. Add vegetables. Mix thoroughly. Cover and cook over high heat till steam escapes. Reduce heat. Simmer for 15-20 minutes or till potatoes are tender.
RICE MUFFINS
1 cup boiled rice
½ tbsp. sugar
1 tbsp. melted butter
dash salt (optional)
1 cup scalded milk
½ yeast cake
2 eggs, well beaten
flour
Mix first 3 ingredients thoroughly. When milk is lukewarm, dissolve yeast in milk. Add to rice mixture. Use enough flour to make stiff dough. Let rise till light. Add eggs. Fill muffin pans half full. Let rise till light. Bake at 400° for 10 minutes. Watch carefully.
SAUSAGE AND RICE CASSEROLE
1 lb. pork sausage
1 green pepper, chopped
1 small onion, chopped
½ cup chopped celery
4½ cups boiling water
2 pkgs. dried chicken noodle soup
½ cup raw rice
1 pkg. slivered almonds
3 tsps. sherry
Break sausage into bite size pieces, and fry. Pour off all but 1 tbsp. grease. Sauté pepper, onion and celery till tender. Add water, soup and rice. Cook for 7 minutes. Add sausage and almonds. Pour into 2 quart casserole. Bake uncovered at 300° for 60 minutes. Just before serving, pour sherry on top.
SAUERKRAUT BAKE
1 #2½ can kraut, drained
1 #2 can tomatoes (1 pint canned)
4 slices bacon, cut into pieces,
cooked
1 small onion, chopped and sautéed
½ cup brown sugar
Combine all ingredients in casserole. Bake at 350° for 1 hour.
COMPANY ASPARAGUS
1 can cream of shrimp soup
1 (3 oz.) pkg. cream cheese
2 tbsps. milk
2 cans asparagus
Heat soup till thins. Add milk and cream cheese; mixing well. Drain asparagus. Place in greased casserole. Pour sauce mixture over top. Bake at 350° for 30-35 minutes.
SWEET DUCK DRESSING
3-4 tart apples
2 slices bread, torn in small pieces
½ cup raisins
¼ cup sugar
1 tsp. cinnamon
water
Combine ingredients and stuff duck. Bake at 350° for 2 hours.
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SWEDISH ANISE RYE BREAD
2 pkgs. dry yeast
1½ cups warm water
1/3 cup sugar
1 tbsp. salt
4 tbsps, dark molasses
2 tbsps, butter, melted
2 tbsps, grated orange peel or
1 tbsp. dry
2 tbsps. anise seed
1 tbsp. caraway seed
2/3 cup raisins or currants
2 cups rye flour
3 cups all purpose flour
In large mixing bowl, sprinkle yeast into warm water. Let dissolve for 5 minutes. Stir in sugar, salt, molasses, butter, orange peel, herbs and raisins. Gradually stir in flour, till dough is soft, but not sticky. Knead for 5-8 minutes. Cover bowl with cloth. Let rise till doubled. Knead down. Shape into ovals. Place on greased cookie sheet. Cover with cloth. Let rise till doubled. Bake at 375° for 30-35 minutes.
FOOD FOR THE GODS
10 graham cracker squares, crushed
(¾ cup)
1 cup sugar
1 tsp. baking powder
1 tsp. salt
3 eggs, beaten
½ cup nuts, chopped
½ cup dates, chopped
Beat eggs till thick. Add sugar, salt and baking powder. Add crumbs, nuts and dates. Mix. Place in a greased and floured 9 x 9 pan. Bake at 375° for 30 minutes. Serve with whipped cream.
FOOD FOR THE ANGELS
3 egg whites
¾ cup sugar
25 plain Ritz crackers
1 tsp. vanilla
½ cup nuts, finely chopped
Beat whites till stiff. Gradually add sugar. Fold in crushed crackers, vanilla and nuts. Place in greased 8 × 8 or 9 × 9 pan Bake at 350° for 20-30 minutes.
Some early berry recipes to ear mark for later use.
STRAWBERRY PIE
1 cup sugar
2 tbsps. corn starch
2 tbsps. white corn syrup
2 cups water
1/8 tsp. salt
Mix all ingredients. Boil till clear. Add 1 (3 oz.) pkg. strawberry jello. Stir in dissolved mixture. Add 1 quart of strawberries. Chill in baked crust.
Crust:
1 1/3 cups flour
½ tsp. salt
1/3 cup oil
3 tbsps milk
Mix all ingredients. Roll out between wax paper. Place in 9" pan. Prick with fork. Bake at 475° for 8 minutes.
PIE CRUST FOR FRESH STRAWBERRY PIE
1½ cups flour
½ cup oil
2 tbsps. milk
1½ tbsps. sugar
¼ tsp. salt
Combine ingredients with fork. Pat into a 10" pie pan. Bake at 425° for 10 minutes.
MILE HIGH RASPBERRY PIE
1 (10 oz.) pkg. frozen raspberries
1 cup sugar
2 egg whites at room temperature
1 tsp. lemon juice
1 cup heavy cream, whipped
½ tsp. almond extract
1 baked pie shell
Thaw berries. Place in bowl with sugar, whites and lemon juice. Beat for 15 minutes. Fold in whipped cream and extract. Mound in pastry shell. Freeze Remove before serving.
MILE HIGH STRAWBERRY PIE CRUST
½ cup butter
¼ cup brown sugar
1 cup flour
½ cup chopped nuts
Mix with fork. Spread into a 9 × 13 pan. Bake at 325° for 10-15 minutes. Cool. Crumble in pan. Line bottom of pan with most of crust. Reserve remaining crumbs for garnish.
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PO. Box 2147
Cedar Rapids. Iowa 52406
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OATMEAL REFRIGERATOR COOKIES
½ cup shortening, softened
½ cup sugar
½ cup brown sugar
1 egg
1½ tsps. grated lemon peel
1½ tbsps. molasses
½ tsp. vanilla
1 cup flour
½ tsp. soda
½ tsp. salt
1½ cups rolled oats
Mix together first 7 ingredients. Sift together flour, soda and salt. Stir into first mixture. Mix in rolled oats. Mix with hands. Press into a long and smooth roll. Wrap in wax paper. Chill till stiff. Cut dough into thin slices (1/8"-1/16"). Bake at 400° for 8-10 minutes.
CRISP OR CHEWY OATMEAL COOKIES
1 cup white sugar
1 cup brown sugar
1 cup margarine
2 eggs
½ tsp. salt
½ tsp. baking powder
1 tsp. soda
½ tsp. cinnamon
2 cups flour
1 tsp. vanilla
3 cups oatmeal
Cream together first 4 ingredients. Add salt. baking powder, soda. cinnamon and flour. Add vanilla and oatmeal. Form into balls. Roll in sugar. Place on a greased cookie sheet. Bake at 350° for 10 minutes for chewy or 11 minutes for crisp.
MOM'S OATMEAL COOKIES
1 cup shortening
1 cup brown sugar
1 cup sugar
1½ cups flour
1 tsp. baking soda
1 tsp. salt
2 eggs, beaten with 1 tsp. vanilla
3 cups oatmeal
½ cut nuts
Cream shortening. Add sugars and beaten eggs. Add flour, spices and oatmeal. Mix well with dough hooks. Add nuts. Refrigerate dough for 2 hours or overnight. Form into balls Bake at 375° for 12 minutes.
MOM'S SOFT COOKIES
½ cup margarine
1½ cups brown sugar
2 eggs
1 tsp. vanilla
1 cup sour cream
2½ cups flour
1 tsp. soda
½ tsp. baking powder
12 oz. chocolate chips
Cream margarine and sugar. Beat in eggs one at a time. Add sour cream and vanilla. Fold in sifted dry ingredients, add chocolate chips. Bake at 350° for 8-10 minutes.
Frosting:
6 tsps. margarine
1½ cups powdered sugar
1 tsp. vanilla
4 tsps. hot water
Mix all ingredients, and spread over cooled cookies.
STAY SOFT SUGAR COOKIES
2 cups sugar
4 eggs
1 cup shortening
1 cup milk
1 tsp. baking soda
4 tsps. baking powder
½ tsp. vanilla
4 cups flour
Cream first 4 ingredients. Add remaining ingredients. On a greased cookie sheet, drop by teaspoons. Bake at 350° till golden.
CORNFLAKE PEANUT SNAP
1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
1 cup salted Spanish peanuts
1 tsp. baking powder
1 tsp. soda
2 cups flour
1 cup crushed corn flakes
1 cup oatmeal
Sift baking powder, flour and soda together. Cream sugars and shortening. Add eggs, one at a time. Add remaining ingredients in order given. Roll into walnut sized balls. Sprinkle with sugar. Bake at 375° for 8 minutes. Watch closely.
MARSHMALLOW EQUIVALENTS
10 regular marshmallows = 1 cup
mini marshmallows
10 mini marshmallows = 1 regular
marshmallow
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OATMEAL COOKIE FROSTING
6 tbsps. cocoa
5 tbsps. margarine
1 cup powdered sugar
¾ tsp. vanilla
3 tbsps. hot water
Melt cocoa and margarine together. Add remaining ingredients. Mix and frost cookies.
LAYERED SNICKER BARS
Layer 1:
1 cup (6 oz.) milk chocolate bits
¼ cup butterscotch chips
¼ cup peanut butter
Melt all ingredients. Spread into a 9 x 13 pan sprayed with Pam. Cool.
Layer 2:
1 cup sugar
¼ cup milk
¼ cup margarine or butter
1½ cups marshmallow creme
1 tsp. vanilla
1½ cups chopped dry roasted
peanuts
Combine first 3 ingredients Boil
for 5 minutes. Add remaining ingredients. Spread over first layer.
Layer 3:
1 pkg. caramels
4 tbsps. cream
Melt and spread over layer 2. Cool.
Layer 4:
¼ cup peanut butter
¼ cup butterscotch chips
1 cup milk chocolate chips
Melt and spread over layer 3
STRAWBERRY SHORTCUT CAKE
2 (10 oz.) pkgs. frozen or 2½
cups fresh strawberries
1 (3 oz.) pkg. strawberry jello
1 box strawberry cake mix
1/3 cup oil
½ cup water
3 eggs
1 cup mini marshmallows
Sprinkle 1 cup marshmallows on bottom of well greased 9 x13 pan. Mix dry jello and berries in bowl. Set aside. Combine cake mix, eggs, oil and water. Beat at medium speed for 2 minutes. Pour cake mixture over marshmallows. Spoon strawberry mixture over cake mixture. Bake at 350° for 35-40 minutes. Cool. Serve with whipped topping.
LUSCIOUS CHOCOLATE MOUSSE
1 tsp. unflavored gelatin
1 tbsp. cold water
2 tbsps. boiling water
½ cup sugar
¼ cup Hershey's cocoa
1 cup heavy cream, very cold
1 tsp. vanilla
Sprinkle gelatin over cold water in bowl. Stir and let stand for 1 minute. Add boiling water. Stir till dissolved. Mix will be clear. Stir together sugar and cocoa in small cold mixing bowl. Add heavy cream and vanilla. Beat on medium speed till stiff peaks form. Pour in gelatin mixture. Beat well Spoon in serving dishes. Chill for half an hour.
SUGAR EQUIVALENTS
1 tsp. Sugar Twin
= 1 tsp. sugar
1/10 tsp. Sweet & Lo
= 1 tsp. sugar
1½ tsp. Sweet & Lo
= ¼ cup sugar
2 tbsps Sweet & Lo
= 1 cup sugar
1/8 tsp. Sucaryl
= 1 tsp. sugar
1½ tsp. Sucaryl
= ¼ cup sugar
1 tbsp. Sucaryl
= ½ cup sugar
BUTTER CRUST CALICO CHEESE CAKE
1 pkg. fudge marble cake mix (reserve
1 cup mix and 1 cup marble mix)
1/3 cup oil
3 eggs
2 (8 oz.) pkgs. cream cheese, softened
1 cup small curd cottage cheese
½ cup sugar
½ cup sour cream
½ cup whipping cream
Preheat to 350°. Grease 9 x 13 pan. Combine remaining cake mix, oil and 1 egg. Mix at low speed till soft dough forms. Press in bottom and 1½ up sides of pan. Bake 10 minutes. Combine reserved cake mix with remaining ingredients. Beat 3 minutes on "medium" till creamy. Reserve 1½ cup mix. Spoon remaining cheese mix over base. Add marble pouch to reserved cheese mix. Blend well Spoon chocolate mix over top in spots; swirl through batter with knife. Bake 350° for 30-40 minutes or till top springs back. Refrigerate overnight minutes.
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This recipe came to be known as Sharon's Meatloaf . . . I did try it and it was very good. The cranberries really added something, along with baking it in a mold.
A.1. CRANBERRY MEATLOAF
(SHARON'S MEATLOAF)
8 tbsps. A.1. steak sauce
2 lbs. ground beef
1/3 cup onion
1 cup dry bread crumbs
2 eggs, beaten
1 can (16 oz.) whole cranberry
sauce
2 tsps. salt
½ tsp. pepper
½ tsp. finely grated fresh
orange rind
In a large bowl, mix 6 tbsps. A.1., beef, onion, bread crumbs, eggs, ¾ cup cranberry sauce, salt and pepper. Pack into greased 2 quart ring mold. Bake in preheated 350° oven for 1 hour. Remove from oven. Let rest for 5 minutes. In a small saucepan, combine remaining 2 tbsps. A.1. cranberry sauce and orange rind. Heat through. Drain meatloaf. Invert on platter. Serve with sauce. Garnish with orange slices and parsley, if desired. Serves 6-8.
KEVIN'S MEAT LOAF
2 lbs. ground beef
4 slices white bread, crumbled
1 medium onion, chopped
½ cup chili sauce
½ cup water
2 eggs, beaten
1½ tsps. salt
1/8 tsp. pepper
Combine ingredients. Form into a loaf and place in a greased 9 × 5 loaf pan. Spread 2 tbsps, chili sauce over meat loaf. Bake at 350° for 1 hour.
POTATO PANCAKES
½ tsp. salt
½ tsp. pepper
1 tbsp. grated onion
1 tbsp. thick cream
1 egg, well beaten
2 cups finely grated raw potatoes
¼ cup sifted all purpose
flour
Combine first 4 ingredients with beaten egg. Stir in grated potatoes and flour. Bake like pancakes.
BAKED GERMAN PANCAKES
6 tbsps, butter
6 eggs
1 cup milk
1 cup flour
pinch salt
Preheat oven to 425°. Place all ingredients, but butter in blender. Process till well blended. Place butter in 9 or 10" skillet. Place skillet in preheated oven. Heat to just before smoking stage. Pour in batter. Do not stir Bake 20 minutes. Watch closely. Cut and serve.
CORRECTION: The Spinach Dip on page 7 of the January/February '87 bulletin supposed to be the Vegetable Dip. However, if you would like to add desired. Serves spinach our callers tell us that would be fine. I hope this error didn't cause you any problems.
CORRECTION: Overnight Cinnamon Rolls on page 5 of the January/February '87 bulletin should have included... Let rise until 9:00 p.m. Roll out, spread with butter, sugar and cinnamon. Roll up, cut into appropriate sizes, put into pans. Allow to rise until 6:00 a.m. the next day. Bake at 350° for 15-17 minutes. Frost and serve. Makes about 4 dozen.
I think you'll find some good and easy recipes in this issue, and less desserts, which a lot of you have requested. We try to give you the most requested recipes from the show, and that have not appeared in earlier bulletins. Happy Spring!
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