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Ahh ... springtime. When a young man's fancy turns to love. I prefer to think of food, since I've been in love before and found I liked eating better. I hope you enjoy our latest issue, and that you find a nice recipe to try ... or try again. A special thank you for your calls and letters, and for coming out and seeing us at the Ar-Jay Center once a month. It's always nice to see you.
BOBBIE SUE'S CHERRY CHEWBILEES
Crust:
1 cup walnut pieces, divided
1¼ cups all purpose flour
½ cup firmly packed brown
sugar
½ cup butter flavored Crisco
½ cup flake coconut
Filling:
2 pkgs. (8 ozs.) cream cheese,
softened
2/3 cup white sugar
2 eggs
2 tsps. vanilla
1 can (21 oz.) cherry pie filling
Heat oven to 350°. Grease 13x9x2" pan with butter flavored Crisco. Set aside. Coarsely chop ½ cup nuts for topping. Set aside. Finely chop remaining ½ cup. For crust, combine flour and brown sugar. Cut in butter flavored Crisco until fine crumbs form. Add ½ cup finely chopped nuts and coconut. Mix well, and remove ½ cup, Set aside. Press remaining crumb mixture in bottom of pan. Bake at 350° for 12-15 minutes, until edges are lightly browned. For filling: Beat cream cheese. white sugar, eggs and vanilla at medium speed of electric mixer until smooth. Spread over hot baked crust, Return to oven and bake 15 minutes longer. Spread cherry pie filling over cream cheese layer. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Return to oven for 15 minutes longer. Cool. Refrigerate several hours and cut into bars. Total of 36-40 bars, depending on size.
ST. PATRICK'S DAY CUPCAKES
1¾ cups flour
1 (3 oz.) box pistachio instant
pudding
¾ cup mini chocolate chips
2/3 cup sugar
2½ tsps. baking powder
½ tsp. salt
2 beaten eggs
1¼ cups milk
½ cup vegetable oil
1 tsp. vanilla or ¼ tsp.
almond extract
cream cheese frosting
green colored sugar
½ cup green M & M's
Grease muffin cups or use green liners. In large mixing bowl. stir together flour, pudding mix, chocolate chips, sugar, baking powder and salt, In small bowl, combine beaten eggs. milk, oil and vanilla. Stir into flour mixture till combined. Fill Cups 2/3 full. Bake at 375° for 18-20 minutes. Test for doneness. Cool on wire rack. Frost, sprinkle with green sugar and decorate with M & Ms.
SURPRISE COOKIES
(NO EGG)
1 cup butter or margarine
1 cup sugar
¾ cup brown sugar
½ cup walnuts, chopped
1 cup cottage cheese
dash salt
½ cup cocoa
2¾ cups flour
½ tsp. soda
1 tsp. baking powder
Blend cottage cheese till smooth. Cream butter and sugar. Combine with cottage cheese. Add vanilla and salt. Sift dry ingredients together. Add to cheese mixture. Add nuts. Chill overnight. Form into 1" balls. Roll in powdered sugar Bake on a greased and floured pan for 10 minutes at 350°.
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HOT CHICKEN SALAD CASSEROLE
4 cups chicken, cooked and cubed
2 10½ oz. cans cream of
chicken soup
1 med. onion, finely minced
1 can water chestnuts. drained
& diced
1 sm. jar pimentos, drained &
chopped
3 tbsps. lemon juice
Mix together in small bowl. Cover and refrigerate overnight. The following day, mix together:
2/3 cup melted butter
7 oz. pkg. potato chips
½ cup green pepper, chopped
1½ cups celery finely diced
1 cup slivered almonds
Place into lightly buttered 9x13" dish or casserole and top with chicken mixture. Crush Ritz crackers or corn flakes and cover mixture. Dot with butter and sprinkle parmesan cheese over the top. Bake at 400° 45 minutes to 1 hour.
PEA CASSEROLE
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped green pepper
Sauté vegetables in ¼ cup butter or margarine. Prepare at least 3 cups frozen peas per package directions.
1 can water chestnuts, drained and
sliced
1 small jar pimentos, chopped
1 can cream of mushroom soup
½ cup milk
salt and pepper to taste
Combine all ingredients and place in casserole. Cover with crushed cheese flavored crackers. Bake at 350° for 30 minutes, till bubbly around edges.
TACO SQUARES
2 packages Crescent rolls
1½-2 lbs. ground beef
1 package taco seasoning
½ green pepper, minced
½ onion, minced
2 (8 oz) cans tomato sauce
2 small packages shredded cheddar
cheese
Preheat oven at 350° . Roll out one package rolls into a 9x13" ungreased cake pan. Bake for 10 minutes. Sauté hamburger, pepper, onion, and drain. Add sauce and taco seasoning. Simmer for 10-15 minutes. Pour sauce over crust. Sprinkle with cheese. Unroll and place second package of rolls on top. Bake 350° for 30-35 minutes. Cut in squares and top with sour cream, lettuce, tomatoes, etc.
PEPPERED BEEF
(St. Luke's)
½ cup water
¼ cup low sodium soy sauce
1 tbsp. corn starch
¼ tsp. black pepper
1/8 tsp. dried minced garlic
1/8 tsp. ground red pepper (Cayenne)
½ tsp. beef bouillon granules
¾ lb. boneless beef, cut
into thin bite size pieces
1 cup onion, cut into large pieces
2 cups fresh broccoli flowerets
1 cup sliced carrots
2 tbsps. cooking oil
Combine and set aside first 7 ingredients.
Heat 1 tbsp. oil over high heat. Add vegetables and stir fry 2-3 minutes, until onion starts to turn yellow. Remove from pan. Add remaining 1 tbsp. oil and beef. Stir fry another 2-4 minutes until browned. Stir sauce and add to beef. Cook until bubbly. Add vegetables back in and heat through. Serve over rice or cellophane noodles. Serves 4 portions.
TIP: To remove water spots and lime deposits from glass, try using vinegar, Cascade dishwasher soap, scouring pads, silver polish, camphorated oil, toothpaste, or Lime away.
SALMON LOAF/PATTIES
1 large can salmon or tuna
1-2 tbsps. lemon juice (optional)
1 cup cracker crumbs
3 beaten eggs
1 cup milk
1 small chopped onion
pepper to taste
Mix together and place in buttered casserole. Cover and bake at 350° for 1 hour. If you are making patties, increase to 3 cups crackers and decrease milk to 1/3 cup. Mix together, roll in cracker crumbs, shape into patties and fry.
SALMON LOAF
1 lb. canned salmon w/juice
¼ lb. crushed crackers
3 cups milk
3 eggs
Put crackers in milk. Mix and let stand in refrigerator 1 hour. Then. mix with spoon until smooth. Add eggs and salmon. Mix well. Pour into buttered pan and bake 2 hours at 300°.
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CREAM OF MUSHROOM SOUP MEATBALLS
(PORCUPINES)
1 can cream of mushroom soup
1 cup water
Mix together and set aside.
1 lb. ground beef
1 cup minute rice
1 egg, slightly beaten
2 tbsps. chopped onion
2 tsps. salt
pepper
Combine last six ingredients plus half of the soup mixture. Mix and shape into balls. Place in skillet. Pour remaining soup over meatballs and simmer for 15 minutes on stove. Stir occasionally.
PORCUPINE MEATBALLS
1½ lb. ground beef
½ cup uncooked rice
1 tsp. salt
½ tsp. pepper
1 tbsp. minced onion
Mix well together and shape into meatballs, 1½ inches in diameter Mix together and add to pressure cooker, 1 can tomato soup and ½ cup water. Heat. Add meatballs and cover. Cook 15 minutes at 10 lbs. pressure.
WILD RICE WITH MUSHROOMS AND ALMONDS
½ lb. mushrooms
1 cup wild rice
¼ lb. butter
1 small onion, chopped
3 cups chicken stock or broth
½ cup slivered almonds
¼ cup chopped green pepper
½ cup chopped celery
Put all ingredients but chicken stock into heavy fry pan. Cook until rice turns yellow, stirring often (3-5 minutes on high heat). Add stock and bake in tightly covered casserole at 325° for 2 hours.
RICE PILAF
Sauté ½ cup chopped celery and 1/3 cup chopped onion in 4 tbsps. margarine. Do not let it brown.
Add:
1 cup uncooked instant rice
2 cups water
1 pkg. dry chicken noodle soup
½ tsp. salt
¼ tsp. pepper
Cover and simmer 15 minutes, stirring occasionally.
CREAMY VEGETABLE SIDE DISH
2 cups small curd cottage cheese
4 tbsps. mayonnaise
1 tbsp. onion, finely chopped or
minced
1 tsp. dry mustard
2 tsps. lemon juice
½ tsp. seasoned salt
1/8 tsp. seasoned pepper
1 large carrot, finely minced (or
2 small carrots)
¼ cup chopped radishes
2 tbsps. green or red bell pepper
Mix till well blended. Chill several hours or overnight. May use low fat cottage cheese and light mayonnaise, if desired.
SAVORY BREAD STUFFING
(ISU Extension Service)
1½ cups soft bread crumbs
¼ tsp. salt
¼ tsp. pepper
1 onion, minced
½ tsp. poultry seasoning
1 tbsp. corn oil margarine, melted
½ cup hot water, stock or
vegetable liquid to moisten
Combine the ingredients in the order given. Brown the stuffing a few minutes in 1 tbsp. corn oil.
Herb Stuffing: Omit poultry seasoning; add 1 tsp. ready mixed dried herbs.
Sausage Stuffing: Add 2 ounces broken up, slightly fried sausage meat to the ingredients for bread stuffing.
BRAN MUFFINS
(ISU Extension Service)
¼ cup skim milk
½ cup whole bran cereal
1 egg or egg substitute equivalent
1 tbsp. corn oil
2 tbsps. molasses
3 tbsps. raisins or chopped dried
apricots
½ cup whole wheat flour
1 tsp. baking powder
In a bowl, combine milk and cereal. Let stand about 5 minutes. Stir in egg, oil, molasses and fruit. Mix flour and baking powder; add all at once to fruit mixture and stir just until moistened. Spoon batter into a muffin pan, coated with non stick coating spray. Fill cups 2/3 full. Fill empty cups 2/3 full with water. Bake in a 350° oven 20-25 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pan about 5 minutes. Serve warm.
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"Good For You" . .. from St. Luke's Hospital
PINTO BEAN SALAD
2 16 oz. cans pinto beans
1 cup shredded Romaine lettuce
½ cup chopped celery
1/3 cup chopped purple onion
¼ cup chopped sweet red
pepper
3 tbsps. red wine vinegar
2 tbsps. vegetable oil
2 tsps. minced fresh cilantro
¼ tsp. garlic salt
lettuce leaves
½ cup (2 ounces) shredded
cheddar cheese
Place beans in a colander, and rinse under cold water 1 minute; set colander aside to let beans drain 1 minute. Combine beans and next 4 ingredients in a large bowl set aside. Combine vinegar, oil, cilantro, and garlic salt in a jar, cover tightly and shake vigorously. Pour vinegar mixture over reserved bean mixture; toss gently to coat well. Cover and chill thoroughly. To serve, spoon bean mixture into a lettuce lined salad bowl; sprinkle with cheese. Yield: 8 servings (123 calories per serving).
TUNA NOODLE CASSEROLE
vegetable cooking spray
¾ cup sliced, fresh mushrooms
¼ cup chopped red bell pepper
2 tbsps. finely chopped onion
3 tbsps. margarine
3 tbsps. all purpose flour
2 cups skim milk
4 cups cooked med. egg noodles
(cooked without salt or fat)
1 cup frozen green peas, thawed
¼ tsp. salt
1/8 tsp. pepper
1 (12½ oz.) can tuna in
water, drained
½ cup (2 ozs.) shredded
sharp cheddar cheese
¼ cup fine, dry bread crumbs
Coat a saucepan with cooking spray; place over med. heat until hot. Add mushrooms, bell pepper, and onion. Sauté 3 minutes or until crisp tender. Remove from saucepan and set aside. Add margarine to saucepan, and place over med. low heat until melted. Add flour, cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Cook over medium heat, stirring constantly, an additional 6 minutes or until thickened and bubbly. Pour sauce into bowl. Stir in mushroom mixture, noodles and next 4 ingredients. Spoon into shallow 2 qt. baking dish, coated with cooking spray. Top with cheese and bread crumbs. Cover and bake at 350° for 30 minutes. Yield: 8 servings (about 273 calories per 1 cup serving)
When the St. Luke's Dieticians started doing Open Line, this was one of the first recipes they gave. It continues to be one of the most requested. Perhaps you didn't get it the first time around.
CASSEROLE SAUCE MIX
Soup Substitute
2 cups dry milk
¾ cup cornstarch
¼ cup chicken bouillon
4 tsps. dry onion flakes
1 tsp. thyme
1 tsp. basil
½ tsp. pepper
Mix together and store in dry container. When ready to use, mix 1½ cups water with 4 tbsps. of the powdered mix (equivalent of 1 can soup). Cook until smooth and thick. May add 2-3 tbsps. of margarine, as desired.
Note: Casserole sauce mix can be substituted for soup. It contains virtually no fat unless butter is added. It can be made for about 1/3 the cost of canned cream soup and has about ¼ the calories of canned condensed cream of mushroom soup.
CUBAN BLACK BEAN SOUP
2½ cups black turtle beans
1 lb. ham, cut into ½ inch
cubes
2 cups chopped onion
1½ cups chopped celery
1½ cups chopped carrots
2 large cloves garlic, minced
1 tsp. Beau Monde seasoning
1 tsp. salad supreme seasoning
1 tsp. hot pepper sauce (more or
less to taste)
1 tsp. Lawry seasoning salt
¼ tsp. seasoned pepper
dash of nutmeg (optional)
2 broken bay leaves
3 whole cloves
(last two ingredients in a cheese
cloth bag)
6 cups water
46 oz. chicken broth
1 tbsp. vinegar
½ cup dry white wine
Cover beans in water and bring to a boil and simmer 2 minutes. Remove from heat, cover. let stand 2 hours and drain. Cover with 6 cups water and chicken broth and bring to a boil. Add all ingredients except vinegar and wine. Simmer, covered for 2 hours till beans are tender. Remove from heat. Add vinegar and wine. Serve hot.
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BAKED MACARONI AND CHEESE
1½ tbsps. margarine
¼ cup all purpose flour
¾ tsp. dry mustard
1/8 tsp. ground red pepper
3 cups skim milk
1¼ cups (5 oz.) shredded
sharp cheddar cheese. divided
¼ cup (1 oz.) shredded Swiss
cheese
½ tsp. salt
1/8 tsp. black pepper
5 cups cooked large elbow macaroni
(cooked without salt or fat)
Melt margarine in a large, heavy saucepan over low heat. Add flour, mustard, and red pepper. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stir well. Cook over med. heat 10 minutes or until thickened and bubbly, stirring constantly. Remove from heat. Add ¾ cup cheddar cheese and next 3 ingredients. stirring until cheese melts. Stir in macaroni spoon into a 2 qt. casserole. Sprinkle with remaining cheddar cheese. Cover and bake at 350° for 30 minutes. Let stand, covered, 10 minutes before serving. Yield: 12 servings (about 166 calories per ½ cup serving).
SAUCY BEEF & NOODLES
(St. Luke's)
1 lb. lean round steak (½
inch thick)
vegetable cooking spray
1 tsp. vegetable oil
2 cups fresh mushrooms. sliced
½ cup celery, chopped
½ cup green onions, chopped
1 clove garlic, minced
2 (8 oz.) cans no salt added tomato
sauce
1/3 cup Chablis or other dry white
wine
1 tbsp. lemon juice
1 bay leaf
½ tsp. dried whole oregano
¼ tsp. dried whole rosemary,
crushed
1/8 tsp. pepper
3 cups hot cooked medium egg noodles
(cooked without salt)
Trim excess fat from steak; cut meat into 1 inch pieces. Set aside. Coat a Dutch oven with cooking spray; add oil, and place over medium high heat until hot. Add reserved meat, and cook until browned. Remove meat and drain on paper towels. Drain Dutch oven and wipe dry with a paper towel. Coat Dutch oven with cooking spray. Add mushrooms, celery. green onions, and garlic to Dutch oven. Sauté until vegetables are tender. Add reserved meat, tomato sauce and next 6 ingredients stir well. Bring to a boil. Cover, reduce heat and simmer 1 hour and 45 minutes or until meat is tender. Remove and discard bay leaf. Serve over hot cooked noodles. Yield 6 servings (158 calories per serving plus 100 calories per ½ cup cooked noodles).
ESTHER'S KOLACHES
4 cups flour
1 cup butter
¾ cup shortening
½ tsp. salt
Mix together as you would a pie crust until coarse crumbs. In mixing bowl, mix together 4 beaten egg yolks, 1 cup sour cream, and ¼ tsp. soda. Add to first mixture and mix until just moist. Chill. Cut into quarters. Roll each quarter to ¼" thickness on floured board. Keep dough not being used in refrigerator. Cut into 4" squares; place filling in center: bring four corners together at center and pinch together Bake at 400° for 15-18 minutes until pale golden brown. Dust with powdered sugar.
JOSEPHINE'S KOLACHES
In large mixing bowl, combine:
1/3 cup sugar
2 pkgs. dry yeast
1½ cups lukewarm milk
Place in warm place till mixture bubbles. Then add:
½ cup lard, melted
1 egg, beaten
2 tsps. salt
3¼-3½ cups flour
Beat well and put in warm place till mixture doubles. Shape dough into walnut sized balls (dough should be tacky). Place on greased cookie sheet and allow to rise. Dent middle of balls and add filling. Allow to rise. Bake in preheated oven at 425° for 10 minutes or till brown.
BOHEMIAN KOLACHES
6½ cups flour
1 cup lard
2/3 cup sugar
1½ tsps. salt
2 pkgs. dry yeast
1 tsp. sugar
2 eggs
Pour 1 cup scalded milk over lard, sugar and salt. Stir until melted. Add 1 cup cold water to make lukewarm. Dissolve yeast in ½ cup lukewarm water. Add 1 tsp. sugar. Let dough rise. Beat eggs; add to the scalded milk mixture. Add flour; mix with wooden spoon. Let rise once to double. Shape into walnut size servings. Add filling. Bake at 450° for 8-10 minutes. Makes 6 dozen.
TIP: To remove labels from jars, try using a paper towel soaked in alcohol and placed over label till it lifts off.
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BREAKFAST BREAD
8-10 slices bread, any kind
6-8 eggs
1½ cups milk
1½ cups shredded cheese,
any kind
1 cup ham, sausage or any meat
(your choice), cooked & diced
½ tsp. salt (optional)
¼-½ tsp. dry mustard
¼ cup melted butter
¼ cup chopped onion
Use a 9x13" pan, either non stick, spray with Pam or lightly grease. Tear or cube bread, place in pan, cover with meat and top with cheese. Mix milk, salt, mustard, onion and egg. Pour over cheese. Drizzle butter over top. Refrigerate overnight. Bake at 350° for one hour or till set in the middle.
OATMEAL MUFFINS
1 cup oatmeal, uncooked
1¼ cups hot water
½ cup margarine, room temperature
½ cup sugar
½ cup brown sugar
2 eggs, beaten
½ tsp. vanilla
2/3 cup flour
2/3 cup whole wheat flour
1½ tsps. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. salt
Combine oatmeal and water; reserve. Cream together margarine, sugars, eggs and vanilla; reserve. Sift together dry ingredients. Add gradually to creamed mixture; beat well after each addition. Add soaked oats; beat well. Pour into greased or paper lined muffin tins. Bake at 350° for 20 minutes or until done.
BUTTERMILK PIE
1 1/3 cups sugar
3 tbsps. flour
2 eggs, beaten
½ cup butter or margarine,
melted
1 cup buttermilk
2 tsps. vanilla
1 tsp. lemon extract
1 9" pie shell, unbaked
Combine sugar and flour. Add eggs, butter and buttermilk. Combine. Stir in flavoring. Pour in pie shell. Bake at 400° for 10 minutes. Reduce heat to 325° and bake an additional 30-35 minutes.
BUTTERMILK CAKE DONUTS
3 eggs, beaten
2 cups sugar
1½ cups warm mashed potatoes
1/3 cup butter. melted
1 cup buttermilk
6 cups sifted flour
4 tsps. baking powder
1½ tsps. soda
1 tsp. salt
1 tsp. nutmeg or vanilla
Beat sugar and eggs, stir in potatoes, butter and buttermilk. Add sifted dry ingredients. Chill several hours. Roll out. Let rest 10-15 minutes. Fry in deep hot fat at 370°.
CHOCOLATE DONUTS
1½ cups sugar
3 eggs
2 tsps. melted butter
1 tsp. vanilla
1 tsp. soda
1 cup sour milk
4½ cups flour
3 squares of chocolate or 3 tsps.
of cocoa*
*If cocoa is used. increase melted
butter to 4 tsps.
Mix ingredients in order given. Roll to 3/8" inch thickness. Fry in hot fat at 375°. Drain on paper towels 1-1½ minutes per side. Shake in a bag with powdered or granulated sugar and cinnamon, if desired.
CHOCOLATE SHEET CAKE & FROSTING
Sift together:
2 cups sugar
2 cups flour
In a saucepan:
2 sticks margarine
4 tbsps. cocoa
1 cup water
Bring to a rapid boil. Pour over flour and sugar Blend well.
Add:
½ cup buttermilk
2 eggs, slightly beaten
1 tsp. soda
1 tsp. vanilla
Mix and combine all ingredients. Pour into a greased 11x16" jelly roll pan. Bake at 400° for 20 minutes.
Frosting: 1 stick margarine, 6 tbsps. milk & 4 tbsps. cocoa. Bring to a boil and remove from heat. Add: 1 lb. powdered sugar. 1 tsp. vanilla, 1 cup nuts.
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BASIC CHOCOLATE CAKE FOR MICROWAVE
Makes two 6" layers.
½ cup butter or margarine
2 cups sugar
2 egg yolks
1 tsp. vanilla
2 cups cake flour
¾ cup cocoa
¾ tsp. salt
1 tsp. baking powder
1¾ cups milk
Cream butter and sugar. Add egg yolks, vanilla and beat well. Combine dry ingredients and add alternately with milk to creamy mixture. Line bottom of 9x9x2" dish with waxed paper. Divide batter into two dishes. Bake separately. Bake on full power for 5-6 minutes, or till cake springs back.
Frosting:
6 ozs. Semi sweet chocolate chips
¼ cup butter or margarine
1 (3 oz.) package cream cheese,
softened
1 tsp. vanilla
¼ tsp. salt
2½-2¾ cups powdered
sugar
Heat chips and butter at full power for 1 minute. Beat cream cheese till smooth. Beat in melted chocolate. Add vanilla and salt. Gradually beat in powdered sugar till smooth.
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.
OATMEAL APPLE RAISIN MUFFINS
1 egg
¼ cup milk
1 cup raisins, softened in warm
water and drained
1 cup chopped or grated apple
½ cup oil
1 cup flour
1/3 cup sugar
1 cup quick oats
3 tsps. baking powder
1 tsp. salt
2 tsps. cinnamon, or less
Beat egg, add oil and sugar. Stir well. Add remaining ingredients and mix till just moistened. Pour into 12 greased or paper lined muffin cups, ¾ full. Bake at 400° for 15-20 minutes. Serve with butter warm or cooled.
BUTTERSCOTCH APPLE-NUT CAKE
Batter:
½ cup margarine or butter
¾ cup brown sugar
¾ cup white sugar
2 eggs, beaten
1 cup cold water
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ cup flour
½ cup butterscotch chips
2 cups apples, finely chopped
Topping:
½ cup butterscotch chips
½ cup brown sugar
½ cup chopped nuts
Mix first 9 batter ingredients, add apples and mix. Add flour and chips. Mix together all topping ingredients. Pour batter into greased 9x13" pan. Sprinkle with topping mixture. Bake at 350° for 45 minutes.
TAPIOCA CUSTARD
Mix together ½ cup pearl tapioca and 3 cups milk. Soak 12 hours. Cook in double boiler, stirring occasionally. When tapioca softens, remove from heat and cool slightly.
Stir in:
1½ tbsp. butter
1 cup hot milk
2 egg yolks. beaten
1/3 cup sugar (white or brown)
1 cup seeded raisins (optional)
1 tbsp. grated lemon rind
1½ tbsps. lemon juice (optional)
1/3 tsp. salt
Mix well and place into greased baking dish. Bake at 325° one hour, till firm, stirring once or twice. Cool slightly Cover with meringue made with 2 egg whites, 4 tbsps. sugar. 1 tsp. vanilla. Spread over pudding and bake at 300° for 15 minutes.
1910 TAPIOCA PUDDING WITH PINEAPPLE
1 cup tapioca
1½ cups water
8 oz. canned pineapple
juice from 2 large lemons
1½ cups sugar
3 egg whites, beaten
Soak tapioca in water overnight, then drain. Add water. pineapple and lemon juice. Simmer slowly till clear. Stir slowly and add sugar. Cook and stir in egg whites. Serve cold with whipped cream.
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LIME COTTAGE CHEESE
(JELLO SALAD)
Dissolve 1 pkg. lime jello in 1 cup boiling water. Add 15 finely chopped marshmallows. Allow to cool: then add 1 cup crushed. drained pineapple and allow to partially set. Add 1 container of cottage cheese and 1 cup whipped cream. Stir and refrigerate till set.
STUFFED MONKEYS
1 cup butter or margarine
½ cup shortening
1 cup sugar
2 eggs
3¾ cups sifted flour
1 tsp. salt
½ tsp. baking powder
½ tsp. nutmeg
Filling:
2½ cups seedless raisins,
coarsely chopped
1 cup walnuts
1 tsp. cinnamon
½ tsp. cloves
1½ tsps. grated orange peel
½ cup honey
½ cup orange juice
Mix together all raisin filling ingredients. Cream butter, shortening and sugar till light and fluffy. Add beaten eggs, one at a time. Resift flour with salt, baking powder and nutmeg and add to cream mixture. Cover and chill several hours or overnight. Divide dough into 4 parts. Keep dough in refrigerator while not working with it. Divide each quarter in half and roll into 12x9" strips on a floured board. Place one strip on baking sheet and spread evenly with ¼ of filling. Cover with second strip and pinch edges. Prick top with fork. Repeat procedure three more times. Bake at 350° for 20-30 minutes till crisp and golden brown. Cool and cut into 1½" bars.
HOMEMADE SOUR CREAM
¾ cup low fat cottage cheese
¾ cup non fat plain yogurt
½ tsp. lemon juice
1 small packet Equal sweetener
Mix in blender till smooth, Keep refrigerated up to one week.
I'll bet there's not a home in America that hasn't fixed macaroni and cheese or tuna noodle casserole. If you're looking for a new twist for either of these dishes, you'll want to try St. Luke's recipes that are included in this issue.
The recipes this time range from a basic bread stuffing to something as unusual as stuffed monkeys, and if you're not into monkeys, perhaps porcupine meatballs are more to your liking.
It's a rare treat to have received so many non dessert recipes. I do believe people are more aware of what they are eating and are watching their diet needs. Dwayne and I tried to include as many of these recipes as we had room for.
Something else I noticed was the number of recipes using buttermilk. I wish I could have found in our notes a substitute for buttermilk, as I know that is something few people have on hand.
At the time this goes to press, I noticed the tulips and daffodils are just starting to peek up through the soil. Spring is indeed just around the comer! I think we are all looking for new beginnings and what a great time of the year to start new things.
S. K. R.
The Open Line
THE WMT OPEN LINE
Six issues per year published bi-monthly
by the WMT
Stations, Inc., PO Box 2147, Cedar
Rapids. A 52406
Subscription Rate $5 00 per year
Sharon Reeves Open Line Co-Host
and Editor
Dwayne Schmidt Open Line Co-Host
