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PEPPERMINT SATIN PIE
Crust:
1½ cups finely crushed chocolate
cream sandwich cookies (18 cookies)
3 tbsps. margarine, melted
Combine crumbs & margarine. Press firmly in bottom of 9" pan.
Filling:
½ cup crushed peppermint
candy
½ cup milk
30 large marshmallows
1 (8 oz.) carton of non dairy topping,
thawed
2-3 drops red food coloring
Set aside 3 tbsps. candy. Combine rest of candy, milk and marshmallows in a large bowl or double boiler. Microwave 4 minutes on high until melted. Let cool slightly. Chill 30-60 minutes until partially set.
Beat on high speed 1-2 minutes. Whip in topping, coloring and 3 tbsps candy until just mixed. Spoon into crust. Chill about 2 hours until set.
PINEAPPLE CHIFFON PIE
1 envelope unflavored gelatin
¼ cup cold water
3 eggs, separated
¼ cup sugar
1 flat can crushed pineapple, undrained
3 tbsps. lemon juice
1 tbsp. grated lemon rind
¼ tsp. salt
½ cup sugar
½ cup heavy cream, whipped
1 baked 9" pie shell
Soften gelatin in cold water. Place yolks in top of double boiler, beat well. Add sugar, pineapple, lemon juice & lemon rind. Place over hot water. Cook until thick, stirring often. Add softened gelatin; stir until dissolved. Chill in refrigerator until it starts to set. Add salt to egg whites, beat until stiff. Slowly add ½ cup sugar until smooth & glossy. Fold whites & whipped cream into pineapple mixture. Pour into pie shell. Chill for several hours.
SWEDISH NUT CAKE
Mix directly in an ungreased 9x13" pan.
2 cups sugar
2 cups flour
2 eggs
2 tsps. vanilla
2 tsps. baking soda
1 (20 oz.) can crushed pineapple,
undrained
½ cup crushed nuts
Bake 45 minutes at 350°.
Frosting:
1 (8 oz.) package cream cheese,
softened
1 stick margarine, softened
1¾ cups powdered sugar
1 tsp. vanilla.
½ cup nuts
Mix with hand mixer and frost while cake is still warm.
PEANUT BUTTER FINGERS
½ cup butter or margarine
½ cup sugar
½ cup packed brown sugar
1 egg
1/3 cup peanut butter (either kind)
½ tsp. soda
¼ tsp. salt
½ tsp. vanilla
1 cup flour
1 cup oatmeal
6 ozs. chocolate chips
Cream together the first 3 ingredients. Blend in egg, peanut butter, soda, salt & vanilla, Stir in flour and oatmeal. Mix well. Pour into a greased 9x13 pan. Bake 350° for 20-25 minutes. Remove from oven and sprinkle chocolate chips on top of hot bars. Let stand till melted, then spread. Drizzle with frosting.
Frosting: Combine ½ cup powdered sugar, ¼ cup peanut butter and 2-4 tbsps. evaporated milk. If too thick to drizzle, heat in microwave.
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TURKEY MEATBALLS
1 pound ground turkey
½ cup dry bread crumbs
2 tbsps. finely chopped onion
½ tsp. prepared horseradish
1 egg
3 drops hot pepper sauce
½ tsp. salt
½ tsp. pepper
2 tbsps. oil
Sauce
1 cup ketchup
¾ cup water
¼ cup brown sugar
¼ cup vinegar
1 tbsp. minced onion
1 tsp. dry mustard
2 tsps. WOR sauce
3 drops hot pepper sauce
Combine all meatball ingredients, except oil. Mix well. Shape into 20 balls and brown them in oil. Combine all sauce ingredients. Pour over meatballs. Cover and simmer 15 minutes. Serve over hot rice.
CRUNCHY TURKEY MEATLOAF
2 lbs. ground turkey
1 med. onion, chopped
¾ cup quick oatmeal
1 med. green pepper chopped
3 tbsps. light soy sauce (low in
salt)
1/3 cup light ketchup
2 eggs or egg substitute
¼ cup skim milk
1½ tsps. salt (optional)
pepper to taste
½ cup water chestnuts
Preheat oven to 375°. Combine and blend all ingredients well. Shape in 12x6" loaf. Place on cooking rack in shallow dish. Bake 1 hour.
EASY WILD RICE CASSEROLE
1 cup uncooked wild rice
1 can sliced mushrooms
¼ cup diced onions
½ cup sliced water chestnuts
3 cups chicken broth
¼ cup butter or margarine
Rinse rice and drain. Mix all ingredients in a 2 quart casserole. Add broth and butter. Bake at 325° for 1-1 ½ hours.
GERMAN BEEF SUPPER
1½ pounds cubed beef
2 tbsps. butter
1 large apple. peeled & shredded
1 med. carrot. shredded
½ onion. sliced
½ cup water
1/3 cup red wine
1 tsp. salt
pepper to taste
1 clove garlic, crushed
2 beef bouillon cubes
1 small bay leaf
Gravy:
¼ cup water
¼ tsp. Kitchen Bouquet
4 tsps. corn starch
Brown meat in butter. Add all ingredients, except the gravy ingredients. Cover and simmer 2 hours. Remove the bay leaf. Combine gravy ingredients. Add to beef stir until thick. Serve over noodles that have been mixed with butter & poppy seeds.
TURKEY CHILI
2 pounds ground turkey
1 tbsp. oil
1 cup finely chopped onion
2 (15 oz.) cans tomato sauce
1 (28 oz.) can whole tomatoes.
undrained
1 (15 oz.) can kidney beans, drained
4 tsps. chili powder
1 tsp. garlic salt
½ tsp. cayenne pepper
½ tsp. black pepper
Preheat oven to 325°. In a 4 quart Dutch oven, brown turkey in oil. Add onion, cook until tender. Add remaining ingredients. Mix well. Cover Bake for 50-60 minutes.
CLAM CHOWDER
Sauté in 1 tbsp. olive oil, 2 stalks of chopped celery and 1 small diced onion. Add 8 oz. cubed. Raw potatoes and 2 oz. of blanched bacon. Add a dash of thyme, salt to taste, and some cracked pepper. Cook until potatoes are tender. In another pan, make a roux of 2 tbsps flour and 3 tbsps. butter. Slowly add 2½ cups scalded milk. Cook until thickened. Stir into broth. cook until soup thickens slightly Add a 6½ oz. can clams, with liquid and 1 chopped tomato. Simmer 10 minutes. Add a shot of tabasco just before serving.
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BROCCOLI CHEDDAR ROLLS
1 pound frozen bread dough
10 oz. frozen chopped broccoli,
thawed & well drained
1 cup shredded cheddar cheese
1 egg
2 tbsps. chopped onion
2 tbsps. melted butter
1 cup diced, cooked ham, chicken
or turkey
Thaw dough until pliable. Roll out to a 12x15 rectangle on a floured board. Combine all ingredients except Butter. Spread on dough, Roll up pinch to seal. Cut into 1" slices. Place on greased cookie sheet. Brush with melted butter Let rise 45 minutes, until almost doubled. Bake at 375° for 25 minutes until golden.
OATMEAL BREAD
1½ cups boiling water
1 cup rolled oats
1 tsp. salt
1/3 cup light molasses
1½ tsps oil
1 pkg. dry yeast
¼ cup warm water
4-4½ cups all purpose flour,
sifted
Pour water over oatmeal. In another small bowl, dissolve yeast in ¼ cup warm water Add oil & molasses to oatmeal. Gradually add flour until dough is stiff enough to handle. Knead on lightly floured board 5 minutes until smooth and elastic. Place dough in lightly oiled bowl, turning once. Cover with cloth, rise to double, about 1 hour. Push down, knead a few more minutes. Shape into loaf. Place in 9x5" loaf pan. Cover and let rise again. Bake at 375° for 50 minutes.
MICROWAVE OATMEAL MUFFINS
2 eggs
½ cup oil
1 cup flour
1 tsp. baking powder
2/3 cup brown sugar
½ cup sour milk
2/3 cup quick oats
½ tsp. salt
nuts for garnish
Cream sugar and oil. Add eggs. Blend. Add baking powder, salt. oats & flour. Add milk. Mix until blended. Do not beat! Bake in microwave safe muffin cups with double paper liners. Fill cups 12 full. Bake 6 muffins at a time, arranged in a circle. Microwave on high for 2½-3 minutes.
SAVORY CHEESE MUFFINS
2 eggs
¼ cup vegetable oil
¾ cup milk
1 cup whole wheat flour
1 cup white flour
2 tsps. baking powder
¼ tsp. salt
1/8 tsp. freshly ground pepper
1 scant tsp. dried summer savory
1 cup grated, extra sharp cheddar
cheese
¼ cup finely chopped chives
or onion
In mixing bowl, beat eggs. oil & milk. Combine dry ingredients in separate bowl. Fold gently into egg mixture. Stir in cheese and onion, mixing only until combined. Batter will be lumpy. Spoon into muffin tins, 2/3 full. Bake at 400°, 15-20 minutes. Makes 1 dozen,
TENDER SOUR CREAM CORNBREAD
¾ cup yellow corn meal
1 cup flour
¼ cup sugar
2 tsps. baking powder
½ tsp. soda
¾ tsp. salt
1 cup sour cream
¼ cup milk
1 egg, beaten
2 tbsps. melted margarine.
Put all ingredients in a bowl. Beat until blended. Place in a greased 9" square pan. Bake at 425° for 20 minutes. (If using glass dish, bake at 400° 20 minutes.) Test with toothpick for doneness.
SUGAR-TOP MUFFINS
1 cup flour
1 cup quick rolled oats
¾ cup packed brown sugar
¾ tsp. baking powder
¾ tsp. baking soda
1 egg, beaten
¾ cup Milk
1/3 cup oil
½ cup chopped walnuts
Mix all dry ingredients. Combine egg, milk and oil. Add at once to flour mixture. Stir until moistened. Batter will be lumpy. Add nuts. Lightly grease muffin tins. Fill 2/3 full with batter. Sprinkle each with this mixture of 2 tbsps. sugar and ¼ tsp. cinnamon. Bake at 350° for 18-20 minutes or until golden.
Page 4 Top of Page
VEGETABLE MARINADE
Fresh or lightly steamed vegetables
½ cup vegetable oil
1/3-½ cup red or white wine
vinegar
¼ cup minced parsley
2 cloves garlic, pressed
1 tbsp. Dijon mustard
1 tsp. honey
½ tsp. oregano
½ tsp. basil
½ tsp. tarragon vinegar
salt & pepper to taste
Mix all ingredients. Pour over vegetables.
BACON CURRY COLE SLAW
3 cups shredded cabbage
¼ cup raisins
2 tbsps. chopped onion
Toss and mix in dressing.
Dressing:
½ cup mayonnaise
1 tbsp. vinegar
1 tsp. sugar
½ tsp. curry powder
Add four slices crisp bacon, crumbled and ½ cup whole, unsalted peanuts.
CHAMPAGNE SALAD
2 cups fresh or 10 ozs. frozen strawberries
8 ozs. cream cheese, softened
¾ cup powdered sugar
2 bananas, sliced & quartered
½ cup chopped nuts
13½ ozs. whipped topping
20 oz. can crushed pineapple, undrained
Cream sugar & cheese. Add whipped topping and remaining ingredients. Fold together Pour into 9x13" pan. Freeze. Set out about ½ hour before serving.
Hint: For individual servings, freeze in muffin tins in paper liners.
HOMEMADE ITALIAN DRESSING
¼-½ cup olive oil
1 tbsp. chopped onion
1 tbsp. chopped pimento, drained
1 tbsp. chopped parsley
1 garlic clove, halved
½ tsp. oregano leaves or
Italian seasoning
Put ingredients in a pint jar. Shake until well blended. Cover and refrigerate several hours. Remove garlic. Keep cool. Shake before serving.
BROCCOLI SALAD
2 bunches broccoli, broken up
1 cup raisins
6 slices fried bacon, crumbled
1 small can water chestnuts, chopped
½ cup Swiss cheese, cut
in small pieces
Dressing:
1 cup mayonnaise or salad dressing
¼ cup sugar
4 tbsps. tarragon vinegar
Combine dressing ingredients & pour over salad ingredients. Add bacon just before serving.
BROCCOLI-RAISIN-SUN FLOWER SALAD
2 cups diced broccoli florets
½ cup diced red onion
½ cup sunflower seeds
1 cup raisins
¾ cup mayonnaise
2-3 tbsps. sugar
Mix together and chill before serving.
POPPY-SEED DRESSING
Combine ½ cup pineapple juice, 2 tbsps. lime juice, 2 tbsps. honey, 1 tbsp. poppy seed, and 1 tsp. grated lime peel.
CARAMEL APPLE DIP
1 pkg. caramels
2 tbsps. water
Melt together in microwave on low heat. Add ½ cup melted butter and 1 can sweetened condensed milk. Mix until smooth.
FRUIT DIP
8 oz. Velveeta cheese, room temperature
8 oz. carton whipped topping
1 can cream of coconut
Blend together and chill.
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PO. Box 2147
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Page 5 Top of Page
"GOOD FOR YOU" From St. Luke's Hospital ...
St. Luke's
CHOCOLATTE SMUNCHIES
1 pkg. regular chocolate pudding
mix
2 cups skim milk
3 cups peanut butter
70 graham cracker squares
1 envelope reduced calorie whipped
topping mix, prepared
Mix pudding with milk, per package directions. Cool thoroughly and mix with peanut butter. Drop 2 tbsps. full on each cracker square. Place 1-2 tbsps. whipped topping on graham cracker. Wrap each sandwich & freeze.
OVEN FRIES
1¼ pounds Russet potatoes,
scrubbed, cut in matchstick strips
1 tbsp. vegetable oil
¼ tsp. salt
¼ tsp. pepper
Lightly coat 2 jelly roll pans or cookie sheets with vegetable spray. Place half of ingredients in each pan. Mix with hands; arrange in single layer. Bake 450° for 12-15 minutes. Turn fries and bake 8-12 minutes more.
LOW-SUGAR APPLESAUCE COOKIES
¼ cup margarine
¼ cup sugar
1 egg
1 tsp. vanilla
½ cup applesauce
1 cup flour
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. salt
1/8 tsp. cloves
½ cup rolled oats
½ cup raisins or dates
Cream margarine and sugar Add egg and beat well. Blend in vanilla & applesauce. Combine the rest of ingredients. Add to creamed mixture. Drop on greased cookie sheet. Bake at 375° for 10 minutes.
BANANA DROP COOKIE
2 ripe bananas
1 cup butter or margarine, softened
1 cup sugar
½ cup brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
1 cup peanut butter chips
1 cup chopped walnuts
1 cup raisins
Puree bananas to 1 cup. Cream together remaining ingredients up to salt. Fold in peanut butter chips. nuts and raisins. Drop onto greased cookie sheet. Bake at 350° for 12 minutes.
LO-CHOLESTEROL ICE CREAM
2 cups skim milk
1 envelope plain gelatin
2 cups skim evaporated milk
1¼ cups sugar (or 16 packets
artificial sweetener)
1½ tsps. vanilla
Heat milk to scalding. Do not boil. Remove from heat, stir in gelatin & sugar. Stir until completely dissolved. Whirl in blender for 3-5 minutes. Add evaporated milk. Whirl for 2 minutes. Chill thoroughly in refrigerator for 2 or more hours. Stir in vanilla. Put mixture in freezer can. Freeze as directed. Makes 2 quarts.
For chocolate: Add 6 tbsps. unsweetened cocoa and ¼-½ tsp. cinnamon to vanilla recipe, while whirling.
For Rocky Road: Prepare chocolate ice cream. After freezing, add ¾ cup mini marshmallows.
BLARNEY STONES
4 eggs
1¾ cups sugar
1 cup hot water
2 cups sifted flour
pinch of salt
3 tsps baking powder
1 tsp. vanilla
Separate eggs. Beat yolks until thick. Add sugar gradually. Add water, flour, salt and baking powder. Beat well. Beat egg whites until stiff. Fold into first mixture. Add vanilla. Put in a greased & floured jelly roll pan. Bake at 350° for 20-25 minutes. Cool.
Frosting: To ½ cup butter, add enough powdered sugar till spreading consistency. Add food coloring of your choice. Top with chopped peanuts. Press into cake.
Page 6 Top of Page
GERMAN CHOCOLATE PIE
Filling:
1/3 cup sugar
3 tbsps. cornstarch
1½ cups milk
4 oz. bar German sweet cooking
chocolate
1 tbsp. butter or margarine
2 egg yolks. beaten
1 tsp. vanilla
1 9 inch baked pie shell
Topping:
1 beaten egg
2/3 cup evaporated milk
½ cup sugar
¼ cup butter
1 1/3 cups flaked coconut
½ cup chopped pecans
In medium saucepan, combine 1/3 cup sugar and cornstarch. Stir in milk, chocolate and 1 tablespoon butter. Cook and stir until thick and bubbly. Reduce heat. Cook and stir 2 more minutes. Gradually stir about 1 cup of the hot mixture into egg yolks. Return to pan bring to boiling. Cook and stir 2 minutes more. Stir in vanilla. Pour into baked pie shell.
In another sauce pan combine egg, milk, ½ cup sugar and butter. Cook and stir over medium heat, just until thickened and bubbly. Stir in coconut & pecans. Spread evenly over chocolate filling. Cool on rack. Chill thoroughly
HIP PADDER BARS
1 cup brown sugar
½ cup margarine
1 egg
1 tsp. vanilla
1¼ cups flour
1½ cups oatmeal
½ tsp. baking soda
¼ tsp. salt
Cream brown sugar & margarine. Add egg & vanilla. Stir in dry ingredients. Press 2/3 of mixture into a greased 9x13" pan.
Filling:
1 (6 oz.) pkg. chocolate chips
2 tbsps. margarine
1 can sweetened condensed milk
1 tsp. vanilla
Melt chips & margarine. Add milk & vanilla. Stir until smooth. Pour evenly over crust. Crumble reserved 1/3 oat mixture on top. Bake at 350° for 30 minutes.
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FUDGE JUMBOS
1 cup butter or margarine
2 cups brown sugar
2 eggs
2 tsps. vanilla
2½ cups flour
1 tsp. baking soda
1 tsp. salt
3 cups quick oats
Cream butter and sugar. Mix in eggs & vanilla. Sift flour, soda & salt. Stir in oats. Add dry ingredients to creamed mixture. Set aside.
Filling:
1 (12 oz.) pkg. chocolate chips
1 can sweetened condensed milk
2 tbsps. butter
½ tsp. salt
1 cup chopped nuts
2 tsps. vanilla
In double boiler over boiling water mix chocolate, milk, butter & salt. Stir until smooth. Add nuts and vanilla. (In microwave, mix all ingredients. Cook on high for 60 seconds.) Spread 2/3 of oatmeal mixture in bottom of greased 10x15" jelly roll pan. Spread chocolate mixture on top. Drop remaining oatmeal mixture by spoonfuls (ON on top. Bake at 350° for 25 minutes until lightly browned.
COCONUT BRITTLE
2 cups sugar
1 cup light corn syrup
½ cup water
1 tsp. salt
1 cup raw peanuts
1 tbsp. margarine
1 tsp. vanilla
1 tsp. baking soda
9 ozs. raw chipped peco coconut
1 cup cashew nuts
Boil sugar, syrup and water. Stir till dissolved. Add peanuts and salt; boil to hard crack stage 294°. Add margarine, vanilla, cashews and baking soda. While foaming, stir in coconut. Pour on cold. well buttered cookie sheet. Spread as far as possible. Cool and crack.
CRANBERRY PIE
Butter a glass pie plate. Spread a single layer of cranberries in plate. Sprinkle 2/3 cup brown sugar on top. Sprinkle ½ cup chopped nuts. Beat together ½ cup sugar, ½ cup flour, ¼ stick melted margarine and 1 egg; until batter is thick. Pour over berries. Bake at 325° until golden.
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SOFT CHOCOLATE, CHOCOLATE CHIP COOKIE
2¼ cups unsifted, all purpose
flour
1 tsp.
1 baking soda
1 cup butter softened
¼ cup granulated sugar
¼ cup firmly packed light
brown sugar
1 tsp. vanilla
1 pkg. (3½ oz.) instant
pudding
2 eggs
1 (12 oz.) pkg. chocolate chips
1 cup chopped nuts
Mix flour with baking soda. Combine butter sugars. vanilla & pudding mix in large mixing bowl. Beat until smooth & creamy. Gradually beat in eggs. Add flour mixture. Stir in chips & nuts. (Batter will be stiff.) Drop by teaspoonfuls. about 2" apart on ungreased baking sheet. Bake at 375° for 8-10 minutes. Makes 7 dozen.
AUNT JENNY'S CHOCOLATE REFRIGERATOR COOKIES
½ cup shortening
1 cup firmly packed brown sugar
¾ tsp. salt
¾ tsp. vanilla
1 egg
2 oz. melted unsweetened chocolate
Combine and mix ingredients. Sift together 1½ cups all purpose flour with ½ tsp. soda. Add half of flour mixture and 2 tbsps. milk. Mix thoroughly. Add remaining flour. Mix well. Stir in ½ cup finely chopped nuts. Press firmly into a 2" diameter roll. Seal tightly with paper. Chill for several hours. Cut in 1/8" slices. Place on greased baking sheets. Bake at 350° for 8-10 minutes. Makes 5 dozen.
MELT IN YOUR MOUTH SUGAR COOKIES
1 pound margarine
1½ cups sugar
1 egg
½ tsp. salt
4 cups all purpose flour
½ tsp. baking soda
2 tsps. vanilla
1 tsp. almond flavoring
1 jar maraschino cherries, drained
& chopped
Cream margarine & sugar well. Add egg, salt & flavorings. Beat well. Add flour and baking soda, mix well. Add cherries and mix. Chill Make into walnut size balls. Dip half of ball in sugar. Place on cookie sheet, sugar side up. Flatten slightly with fingers or folk. Bake at 375° for 10 minutes or until edges are slightly brown. Makes 5 dozen
BUTTERMILK BISCUITS
2 cups sell rising flour
2 tbsps. shortening
1 cup buttermilk
Cut shortening into flour. Form a well in center. Pour buttermilk in middle. Mix with wooden spoon. Pinch off dough about golf ball size. Bake on greased cookie sheet at 450° for 12-15 minutes
MOCK SOUR CREAM
1 cup low fat cottage cheese
2 tbsps lemon juice
Blend until smooth & creamy.
ARIZONA SPAGHETTI BAKE
Boil enough spaghetti to fill a 9x13" pan (one small package.) Cook 2 cups broccoli spears and drain. Butter pan and layer spaghetti, broccoli, salt & pepper, grated sharp cheddar cheese and 3 cups chopped ham. Mix together 2 cups milk and ¼ cup mayonnaise for sauce. Heat slowly. Cool slightly and pour over spaghetti mixture. Bake 350° for 45 minutes. If becomes dry, add more milk and mayonnaise.
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.
BIRD FOOD BALLS
3 cups oatmeal, cooked
4 cups water
1 lb. lard
3 ½ cups each raw oatmeal,
cream of wheat & cornmeal
1 (12 oz.) jar peanut butter
Cook the 2 cups of oatmeal in water. Add lard and peanut butter. Mix well and cool. Add 1 cup at a time oatmeal, cream of wheat and cornmeal. Shape into balls and roll in bird seed. Hang in trees.
NOTE Balls can be shaped around pine cones far easier molding and hanging.
Page 8 Top of Page
ITALIAN VEGETABLE SOUP
3 cans beef bouillon or broth and
2 cans water
1 (16 oz.) can tomatoes
3 stalks celery, chopped
1 carrot, finely chopped
1 tsp. crushed oregano
1 cup pasta shells
Heat broth to boiling. Add vegetables and oregano. Cover and simmer for 12 minutes. Add pasta to boiling soup. Cook until pasta is almost done. Drop in meatballs, simmer 2 minutes.
Meatballs: Soak 2 slices of dried bread in water. Squeeze out moisture. Lightly mix bread with 1 pound ground beef, one slightly beaten egg, 1 tsp. garlic salt and 1 tsp. salt. Mix and form into ¾" balls. Brown in a skillet.
SAUERKRAUT SOUP
3 cups water
1 tsp. salt
½ tsp. caraway seed
¼ cup diced onion
1 cup sliced celery
4 carrots, pared & sliced
1 can (16 oz.) sauerkraut, undrained
1 tbsp. sugar
1 pkg. green beans
2 pounds sausage links, sliced
to ½"
1 large tomato, diced
2 cans cream of potato soup
Boil water in large kettle. Add ingredients through and including sugar. Cover and simmer 15 minutes. Stir in beans, sausage, tomato, and potato soup. Cover. Stir occasionally for 15 minutes. Serve.
CHICKEN VEGETABLE SOUP
½ cup celery, diced
½ cup onion, diced
¼ cup green pepper, diced
1 tbsp. oil
16 oz. can tomatoes
2 cups diced potatoes
1 lb. mixed vegetables
2-4 cups cooked chicken or turkey
3 chicken bouillon cubes
6 cups water
salt & pepper, to taste
2-4 tbsps. rice
Cook first 3 vegetables in oil until tender. Add rest of ingredients to large container, Simmer for one hour.
What an exciting time of the year with spring upon us, and all the outdoor activities that spring brings to each of us every year. Things have been busy for Open Line. Gary and I have had a few outings with the show and we look forward to introducing you to some new guests. Do you remember how many checks you wrote or how many letters you typed at the beginning of the year and forgot to put 1989? Well, the same thing happened to the January/February Open Line Bulletin ... we forgot to put 1989. The '88 Bulletin you received was the current issue because it had the "Good For You" from St. Luke's recipes included. We appreciate your calls and letters concerning this problem. Now you have a collector's item for your files. Some special requests for recipes that were asked for have been included, as well as several popular repeats on the Swedish Nut Cake, Savory Cheese Muffins and German Beef Supper.
S. K. R.
