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The March/April Bulletin has always been my favorite, because it means that spring is finally at hand. Time to plant the gardens, and dust off the golf clubs and fishing poles. (While you're doing the former I'll be doing the latter!) In this issue you'll enjoy the five top recipes from the Marconi finals in January ... as well as a few other of your favorites. Thanks for listening to the Open Line. It wouldn't be a show without you.
"THE MARCONI" PASTINA WITH CURRANTS,
PINE NUTS & MINT
($1,000 Marconi Winner)
¼ tsp. ground saffron
½ cup olive oil
2 cloves garlic, finely minced
or pressed
3 Tbsps. freshly squeezed lemon
juice
¼ tsp. ground cumin
2 tsps. ground turmeric
salt and freshly ground pepper
1 lb. or so or other tiny pasta
2/3 cup pine nuts, lightly toasted
½ cup dried currants
½ cup chopped fresh mint
¼ cup chopped fresh parsley
3 tsps. chopped fresh cilantro
pomegranate seeds (optional)
Dissolve saffron in olive oil and let stand about 15 minutes. Add garlic, lemon juice, cumin, turmeric, salt and pepper to taste. Set aside.
Cook pasta in 3 quarts boiling water until very aldenté. Drain and rinse in cold water, then drain again. Place in a large bowl and toss with saffron flavored oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly
Add pine nuts, currants, chopped mint, parsley and cilantro to pasta. Serve at room temperature, garnished with mint sprigs or leaves and pomegranate seeds, if available.
Serves 10 to 12 as a salad or side dish.
Barbara Workman, What Cheer, Iowa
BEST BROWNIE PASTA
1¼ cups flour
¼ tsp. salt (optional)
2 tsps. baking powder
2 Tbsps. cocoa
½ cup sugar
2 Tbsps. butter or margarine, melted
½ tsp. vanilla
½ cup plus 1 Tbsp. milk
2 tsps. butter or margarine (additional)
½ tsp. vanilla (also additional)
½ cup white sugar (also
additional)
½ cup brown sugar
3 Tbsps. cocoa
1½ cups water
½ cup ground nuts (or finely
chopped)
*6 oz. chocolate pasta, cooked
*If chocolate pasta is not available,
cook a regular pasta, drain and rinse. then add:
½ cup water
2 Tbsps. cocoa
2 Tbsps. sugar
2 tsps. butter
Simmer for 5 minutes.
Melt 2 tsps. butter or margarine in an 8" x 8" baking pan. Sprinkle with ¼ cup nuts. Spread the cooked chocolate pasta over the bottom of the baking dish. Mix flour, baking powder, salt, dry cocoa and sugar. Add melted butter, milk and vanilla. Spoon this mixture over the pasta in the baking dish. Make a syrup of the ½ cup white sugar, ½ cup brown sugar, cocoa, vanilla and water. Pour syrup mixture over the batter. Sprinkle with remaining ¼ cup nuts. Put in 350° oven and bake for 25 minutes. Serve warm with whipped topping. May be garnished with fresh strawberries and nuts.
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Jane Wiesler Cedar Rapids, Iowa
POPEYE ALA VIKING OR CHICKEN
FLORENTINE STUFFED MANICOTTI
2 (10 oz.) pkgs. frozen chopped
spinach (cook as directed)
1 lb. boneless chicken breast
1 (16 oz.) container Ricotta cheese
1 (8 oz.) box manicotti
½ cup sliced fresh mushrooms
½ tsp. garlic powder
½ tsp. paprika
½ tsp. black pepper
2 Tbsps. margarine
optional garnish:
chopped red pepper
chopped parsley
cooked asparagus spears
*Bémaise Sauce
2 Tbsps. white wine
1 Tbsp. tarragon vinegar
2 tsps. tarragon
2 tsps. onion
¼ tsp. black pepper
½ cup butter
3 egg yolks
2 Tbsps. lemon juice
¼ tsp. salt
pinch cayenne pepper
Directions for Bémaise Sauce:
1. Combine wine, vinegar, tarragon,
onions and pepper in skillet. Bring to a boil and cook rapidly until almost
all the liquid disappears.
2. In a small saucepan, heat butter
to bubbling, but do not brown.
3. Place the egg yolks, lemon juice,
salt and cayenne in the container of an electric blender. Cover the container
and flick the motor on & off at high speed. Remove the cover, turn
the motor on high and gradually add the hot butter.
4. Add the herb mixture, cover
and blend on high speed for 4 seconds.
Directions:
1. Chop chicken into bite size
pieces.
2. Sauté chicken and sliced
mushrooms in 2 Tbsps. margarine. Sprinkle with garlic powder, paprika and
pepper
3. In large mixing bowl, combine
½ the Ricotta cheese and ½ the chicken and mushroom mixture.
Add ½ cooked spinach.
4. Add the remainder of Ricotta
cheese, chicken & mushroom mixture, spinach and mix thoroughly with
hands.
5. Cook manicotti noodles as per
directions until Aldenté (firm, not soft). Cool noodles slightly
6. Stuff manicotti with chicken,
mushroom, spinach mixture.
7. Place stuffed manicotti on baking
dish, sprayed with vegetable spray. Cover with foil. Bake at 375° for
40 minutes or until hot.
8. If desired, top manicotti with
Bémaise sauce and garnish with chopped red pepper and chopped parsley.
9. To create the Ala Viking effect
for special presentation, place noodle on china plate. Pour Bérnaise
sauce around manicotti noodle (to look like water).
10. Repeat step number 8.
11. Place 2 to 3 spears of
asparagus on each side of noodle to resemble oars of a ship.
Rebecca Dolan, Manchester, Iowa
CHICKEN-PECAN FETTUCCINE
¼ cup butter or margarine
1 lb. boneless chicken breast,
cut into ¾" pieces
3 cups sliced mushrooms
1 cup sliced green onions with
tops
½ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
10 ozs. fettuccini noodles
½ cup butter or margarine,
melted
1 egg yolk
2/3 cup half & half
2 Tbsps. fresh chopped parsley
¼ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
½ to 2/3 cup grated parmesan
1 cup chopped pecans, toasted
Melt ¼ cup butter in a large skillet; add chicken and sauté until lightly browned. Remove chicken from skillet and set aside. Add mushrooms, green onions, ½ tsp. salt and ¼ tsp. pepper and ¼ tsp. garlic powder to pan drippings in skillet and sauté until vegetables are tender. Add chicken and simmer 20 minutes or until chicken is done.
Cook fettuccini according to package directions. Drain noodles. Combine ½ cup butter and next 6 ingredients and heat until hot (not boiling) on stove. Stir into fettuccini. Add cheese, tossing until well mixed. Add chicken and vegetables mixture and toss. Arrange on serving platter and sprinkle with pecans. Yield 6-8 servings.
The post office does not forward 3rd class mail. If you move, you must tell us your now 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.
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Diana Beeson, Swisher, Iowa
FLAMING PASTA RECIPE
½ lb. sweet Italian sausage
1 lb. large shrimp, peeled &
deveined
¾ cup sliced green onion
6 Tbsps. butter
50 ml. Grand Marnier
12 ozs. spinach fettuccini
¼ cup grated parmesan cheese
½ lemon
2 cloves crushed garlic
Roll sausage into bite size balls and sauté until nicely browned. Drain and set aside. Boil pasta per package directions. Drain and mix with 3 Tbsps. butter, crushed garlic and parmesan cheese.
Sauté shrimp and green onions in 3 Tbsps. butter. Add sausage meatballs and heat through. Add Grand Marnier. Strike a match and set the sauce ablaze. Stir until most of the alcohol has burned away. Extinguish the remaining flames with the juice of half a lemon. Serve over the pasta mixture.
FOOL PROOF RYE BREAD
2½ cups lukewarm water
¼ cup sugar
2 cups rye meal, medium
2 pkgs. yeast
4 Tbsps. melted lard
2 tsps. salt
4½ cups white flour
Soak yeast in ½ cup water, plus some sugar. Mix into 2 cups water; sugar, rye meal, salt and 1 cup flour. Add yeast and remaining flour. Mix in bowl, or knead on board. Let raise for 2 hours. Shape and let raise again. Bake 10 minutes at 400°, reduce heat to 375° and bake for 20-30 minutes more. Makes 2 loaves. Optional: 1 Tbsp. caraway seed can be added to dry ingredients.
ENGLISH MUFFIN LOAVES
2 pkgs. yeast
6 cups flour
1 Tbsp. sugar
2 tsps. salt
2 cups milk
¼ tsp. soda
½ cup water
Combine 3 cups flour with dry ingredients. Combine liquids. Heat till warm. Add to dry ingredients. Beat well. Stir in remaining flour to form stiff batter. Spoon into 2, 8 ½x4 ½" greased loaf pans sprinkled with cornmeal. Sprinkle cornmeal over top of loaves. Cover and let rise in a warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans and cool.
HAWAIIAN BREAD
2¾ cups flour
1 tsp. soda
2 cups sugar
1 tsp. salt
3 eggs, beaten
1 cup oil
1 tsp. vanilla
1 cup crushed pineapple & juice
2 mashed bananas
1 cup nuts (optional)
½ cup coconut (optional)
Combine and turn into 2 greased & floured loaf pans. Bake at 350° for 1 hour, till tests done.
$50 ZUCCHINI CORN BREAD STUFFING
1½ cups chopped onion
1 cup chopped celery
1 clove minced garlic
½ cup butter or margarine
½ lb. ground ham
½ cup finely chopped poultry
giblets
12 cups coarsely crumbled corn
bread
2 cups shredded zucchini, well
drained
2 tsps. ground sage
1½ tsps. dried basil, crushed
1 tsp. curry powder
¼ tsp. pepper
2 eggs, beaten
2 tsps. instant chicken bouillon
granules
Combine first 4 ingredients and cook till tender. Add ham and giblets. Cook till giblets are lightly browned. Combine ham mixture with corn bread, zucchini, seasonings and eggs. Dissolve bouillon in 1½ cups boiling water. Add to mixture. Toss lightly to mix. Makes enough to stuff a 12 lb. turkey. Bake remaining stuffing in 1½ qt. casserole at 350° for 1 hour, or bake all of the stuffing in a 3 qt. casserole for 1½ hours at 350°.
FRUITY, CHEESY GEL
(No sugar dessert)
2 small or 1 lg. orange, sugar free
Jello
2 cups water
1¼ cups strawberries (fresh
or frozen without sugar)
1¼ cups apricots
1 pkg. vanilla instant, no sugar
pudding mix
2 cups cottage cheese
1 (15 oz.) can crushed pineapple
Heat water to boiling; dissolve Jello. Puree strawberries and apricots in food processor or blender and add vanilla pudding mix. Add mixture to Jello. Stir in cottage cheese and pineapple with juice; chill.
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BEEF WITH BROCCOLI STIR-FRY
1 cup lean beef, sliced in narrow
strips
1 Tbsp. cornstarch
1 Tbsp. light soy sauce
2 Tbsps. oil
¼ tsp. salt
1 finely chopped clove of garlic
2 cups broccoli stalks, thinly
sliced across grain
1 (2 oz.) can mushroom pieces
½ tsp. salt
1/3 cup soup stock
Toss beef in cornstarch and soy mixture. Stir fry salt and garlic in oil and add beef. Stir fry beef to degree of doneness you prefer and remove from Wok or pan. In same Wok, bring broccoli and mushrooms to boil with ½ tsp. salt and stock. Cover Wok, reduce heat, and cook for about 4 minutes. Return beef to Wok and cook briefly with cover removed. Makes 6 servings.
MEXICAN CABBAGE CASSEROLE
1½ cups hash brown potatoes
½ cup shredded cheddar cheese
¼ tsp. pepper
1/8 tsp. onion salt
1 lb. ground beef
1½ cups shredded cabbage
1 (4 oz.) can chopped green chili
peppers, drained
½ cup COOKIES TACO SAUCE
(mild or hot)
¼ tsp. pepper
1/8 tsp. onion salt
1 cup shredded cheddar cheese (4
oz.)
In large mixing bowl toss together potatoes, ½ cup cheese, ¼ tsp. pepper, 1/8 tsp. onion salt. Press into the bottom and up sides of a greased 1 qt. shallow baking dish. Bake in a 350° oven for 20 minutes. Meanwhile, in a large skillet brown beef. Drain well and set aside. In same skillet stir fry cabbage over high heat for 2-3 minutes. Remove from heat and stir in ground beef, chili peppers, the ½ cup taco sauce, ¼ tsp. pepper and ½ tsp. onion salt. Mix well. Add to partially baked potato crust and bake 20 minutes. Top with remaining cheese and bake 2 or 3 minutes more or 'til cheese is melted. Let stand 10 minutes before serving.
Our caller said this was from May '71, but we were unable to locate any record of it. Thank you for introducing this recipe to us again.
SPANISH TAVERNS
1½ cups water
¾ cup ketchup
1 Tbsp. chili powder
1 lg. onion, chopped
Combine and cook for 7 minutes.
Add:
1½ - 2 lbs. ground beef
2 Tbsps. mustard
salt & pepper, to taste
Simmer for 10 minutes. Serve on buns.
SPANISH RICE
2 lbs. ground beef
1 lg. onion, chopped
1 green pepper, chopped
2 cans Italian stewed tomatoes
1 can green chilies
small jar Picante sauce
1/3-½ pkg. taco seasonings
1 tsp. garlic salt
1 tsp. Mrs. Dash seasoning
pepper to taste
2-3 cans tomato sauce
Brown beef with onion and green pepper. Add remaining ingredients. Simmer for 20 minutes. Add 2-3 cups uncooked instant rice. Simmer for 5-10 minutes more, till rice is cooked through, stirring occasionally
ENCHILADA CASSEROLE
1½ lbs. ground beef
1 cup chopped onion
1½ tsps. cumin
2 crushed garlic cloves
4 tsps. chili powder
1½ tsps. salt
½ tsp. pepper
1 cup water
2 cups taco sauce
12 corn tortillas
1 lb. shredded Monterey Jack
1 cup sour cream
Cook beef and onion. Drain. Add next 6 ingredients. Simmer uncovered for 10 minutes. Pour ½ cup taco sauce into a greased 9" x 13" pan. Cover bottom of pan with sauce. Line pan with 6 tortillas. Top with ½ cup taco sauce. Top with ½ lb. Monterey Jack. Top with ½ of meat mixture. Repeat layers and cover with remaining cheese. Cover with foil and bake at 375° for 40 minutes. Uncover and bake for 5 minutes more. Serve with sour cream.
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SCALLOPED MEATBALLS
1 lb. ground beef
1 egg
¼ cup bread crumbs
1 tsp. salt
¼ cup chopped onion
1/3 cup milk
½ tsp. thyme
1 cup cubed carrots
2 cups cubed potatoes
1 cup sour cream
1 can cream of mushroom soup
¼ tsp. paprika
Combine first 7 ingredients. Roll into balls. Brown in 1 Tbsp. margarine. Parboil carrots and potatoes in small amount of water, for 5 minutes. Drain. Combine sour cream, soup and paprika. Place meatballs in casserole dish. Add carrots and potatoes and top with soup mixture. Bake at 375° for 30 minutes,
BISCUIT TOPPED ITALIAN CASSEROLE
1 lb. ground beef
½ cup chopped onion
¾ cup water
¼ tsp. pepper
8 ozs. tomato sauce
6 ozs. tomato paste
9 ozs. mixed veggies
2 cups shredded Mozzarella
10 oz. container buttermilk biscuits
1 Tbsp. melted margarine or butter
½ tsp. oregano
Preheat oven at 375°. Brown beef and onion. Drain. Stir in water, pepper, tomato sauce & paste. Simmer 15 minutes, stirring occasionally. Remove from heat. Stir in vegetables and 1½ cups cheese. Spoon into greased 12" x 8" dish. Separate biscuits and double layer biscuits along the outer edge of casserole. Sprinkle remaining cheese over biscuits and into center. Brush biscuits with margarine. Top with oregano. Bake 22-27 minutes until biscuits are golden brown.
CROCKPOT CORN BEEF & CABBAGE
3 carrots, cut into 3" pieces
3 potatoes, cut into 3" pieces
3-4 lbs. corn beef brisket
2-3 medium onions, quartered
1 head cabbage, cut into small
wedges
2 cups water
Combine in crockpot. Cover tightly. Cook on high 7-8 hours or on low for 12 hours.
ECK'S WALLEYE CHOWDER
½ cup chopped onion
2 cloves garlic
¼ tsp. cayenne pepper
2 Tbsps. butter or margarine
3-4 cooked potatoes
2 (8 oz.) cans whole kernel corn
Combine and sauté till tender
Add:
4 cans cream of potato soup
3 soup cans milk
2 (3 oz.) pkgs. cream cheese
Blend and simmer for 10 minutes. Add 2 (8 oz.) cans undrained whole kernel corn, salt & pepper to taste, 3-4 cooked diced potatoes, and diced fish fillets (any amount of white fish). Simmer 10 minutes until fish flakes.
BUBBLE PIZZA
2 tubes buttermilk biscuits
16 ozs. spaghetti sauce
1 lb. ground beef
2 cups mozzarella cheese, shredded
2 cups cheddar cheese, shredded
canned mushrooms, drained (optional)
black olives, sliced (optional)
Brown ground beef and drain; stir in pizza sauce. Quarter the biscuits in a 9"x 13" greased pan. Pour beef and sauce mixture over biscuits. Bake at 400° for 20 minutes. Remove from oven and top with cheeses and extra ingredients, if desired. Bake for 10 minutes more. Remove from oven and let stand for 10 minutes before cutting and serving.
CRUNCHY MUNCHIES
½ cup butter or margarine
¾ cup sugar
2 eggs
¾ cup flour
¼ tsp. baking powder
1/8 tsp. salt
½ tsp. vanilla
2½ cups mini marshmallows
Cream together butter and sugar. Beat in eggs and remaining ingredients. Pour into a greased 9" x 13" pan. Bake at 350° for 15 minutes. Top with 2½ cups mini marshmallows. Return to oven for several minutes till marshmallows soften. DON'T BROWN! Cool.
Melt together:
12 ozs. chocolate chips
1 cup creamy peanut butter
Stir in 1½ cups Rice Krispies. Spread over cooled cake.
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LEMON CHEESE CAKE
8 ozs. cream cheese, softened
1 cup sugar
3 oz. pkg. lemon Jello
1 cup hot water
1 lg. container Cool Whip or 2
pkgs. Dream Whip
In a blender, blend sugar and cream cheese together. Mix Jello with hot water. Pour into cream cheese mixture. Blend well. Chill till mixture sets to syrupy consistency. DON'T LET IT SET! Fold in Cool Whip. Pour into crust and chill until set.
Crust:
1½ cups graham cracker crumbs
3 Tbsps. brown sugar
1 Tbsp. sugar
5 Tbsps. melted butter
Mix together and press into a 9" x 13" pan.
NON-FAT CREAM CHEESE SUBSTITUTE
1 cup non fat cottage cheese
1 tsp. margarine
2 tsps. skim milk (more, if necessary)
Process in blender Makes 1 cup.
APRICOT UPSIDE DOWN CAKE
2 Tbsps. butter or margarine, melted
2 Tbsps. brown sugar
1 lb. 8 oz. can Apricot pie filling
(or any flavor)
1 egg, beaten
½ cup milk
½ tsp. almond extract
1 box white cake mix
Mix together sugar and butter. Place in a 9" square pan. Top with filling. Place in 350° oven while doing the following: Prepare cake mix per directions using egg, milk and extract. Remove pan from oven and drop 1 cup batter mixture over fruit. Spread remaining batter over top. Return to oven and bake 35-45 minutes. Cool. Turn upside down. Serve warm with whipped topping.
PINEAPPLE COOKIES
1 cup shortening
½ cup sugar
1 egg
8¾ oz. can crushed pineapple
with juice
1 tsp. soda
½ tsp. salt
¼ tsp. nutmeg
3½ cups flour
Mix together shortening, sugar and egg. Stir in pineapple and juice. Add dry ingredients. Stir well. Chill for 1 hour. Drop by teaspoonfuls onto lightly greased sheet. Bake at 375° for 8-10 minutes. Optional: 1 cup coconut, 1 cup raisins, or ½ cup nuts may be added.
COCOA COLA CAKE
2 cups flour
2 cups sugar
1 tsp. baking soda
1 cup margarine
3 Tbsps. cocoa
1 cup cola
½ cup buttermilk
2 eggs, beaten
1 tsp. vanilla
1 cup mini marshmallows
Frosting:
½ cup margarine
2-3 Tbsps. cocoa
6 Tbsps. cola
3¼ cups powdered sugar (or
more)
1 cup walnuts, chopped
For cake, combine dry ingredients. In pan, boil cola, margarine, sugar and add to dry ingredients. Add remaining ingredients, place in a greased 9" x 13" pan. Bake at 350° for 35 minutes.
For frosting, boil first 3 ingredients. Remove from heat and stir in powdered sugar. Frost cake and top with nuts.
DATE CAKE
1½ cups chopped dates
1½ cups boiling water
Pour water over dates and add heaping tsp. soda. Let stand till cool.
1½ cups sugar
1/3 cup butter
2 eggs
1 tsp. vanilla
1½ cups flour
pinch salt
½ tsp. baking powder
¾ cup black walnuts
Prepare as you would for cake. Stir in dates. Pour into a greased 9" x 13" cake pan. Bake at 350° for 30-40 minutes or till it tests done. Serve with whipped cream.
THICK DATE PUDDING
1 cup dates, cut up
1 tsp. soda
1 cup hot water
1 cup sugar
2 Tbsps. shortening
1½ cups flour
1 tsp. vanilla
pinch salt (optional)
Combine first 3 ingredients and let stand. Combine remaining ingredients. Stir in date mixture. Pour into a 9" x 9" pan. Bake at 350° till set. (Firm to touch & pick comes out clean.) Serve with whipped cream.
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This no bake recipe has been popular the last couple of weeks on Open Line. A good recipe to keep handy for warm weather days.
PEANUT BUTTER BARS
¾ cup margarine
2½ cups powdered sugar
Combine and add 2 cups graham cracker crumbs. Beat and add 1¼ cups peanut butter. Press into a 9" x 13" pan. Melt a 12 oz. pkg. chocolate chips and ½ cup peanut butter in double boiler. Spread over bars and cool.
RAISIN CREAM BAR
Crust:
1 cup each brown sugar and butter
1½ cup each flour and quick
oats
1 tsp. baking soda
Combine these ingredients to make a crumbly mixture and spread ¾ of the mixture in an ungreased jelly roll pan. Bake 10 minutes at 350°.
Filling:
Cover 2 cups raisins with boiling
water, let stand a few minutes, drain well and set aside.
In saucepan:
2 eggs
1 cup sugar
2 Tbsps. cornstarch
2 cups half & half or light
cream
½ tsp. each salt and lemon
flavoring
1 tsp. vanilla
Combine in pan, cook and stir until thick. Stir in raisins and spread over the partially baked crust. Top with remaining crumb mixture and pat lightly. Bake 20 minutes longer. Be careful not to over bake.
GOODIE BARS
1 box yellow or chocolate cake mix
½ cup oil
2 eggs
1 cup chocolate chips
½ cup coconut
½ cup chopped pecans and
walnuts
1 cup mini marshmallows
Glaze:
1 Tbsp. butter
2 Tbsps. baking cocoa
powdered sugar
hot water
Combine cake mix, oil and eggs. Press into a 9" x 13" pan. Sprinkle with chips, nuts and marshmallows. Bake at 350° for 20-25 minutes. Combine glaze ingredients, using enough sugar and water to make a good drizzling consistency. Drizzle over baked bars.
We were told that this cake sags in the middle perhaps that is the reason for "sad" cake.
SAD CAKE SQUARES
7 oz. can flaked coconut
2 cups Bisquick
1 cup chopped pecans
4 eggs, slightly beaten
16 oz. light brown sugar
Combine first 4 ingredients, add sugar. Mix with spoon. DO NOT OVER MIX! Pour into a greased 9"x13" pan. Bake at 325° for 40 minutes. Cool and cut.
HEATH BAR CAKE
Combine:
1 box yellow or white Cake mix
4 oz. box instant chocolate pudding
2 eggs
2 cups water
Pour into a sprayed 9" x 13" pan. Bake at 350° for 30-35 minutes. Cream together ¼ cup softened margarine and 1 cup powdered sugar till fluffy. Fold in medium size container Cool Whip and 2 crushed Heath bars. Spread over cake. Sprinkle with 2 additional crushed Heath bars.
COOKED APPLE CRISP
Crumbs:
1 cup flour
1 cup oatmeal
1 cup packed brown sugar
½ cup margarine
Mix dry ingredients together and add margarine. Mix till crumbly. Place half of mixture in 8" or 9" square pan.
Cook until thick:
1 cup sugar
2 Tbsps. cornstarch
1 cup water
1 tsp. vanilla
Add 4 cups cut and peeled apple. Pour over crumbs and top with remaining crumb mixture. Bake at 350° for 45-60 minutes. (NOTE: apples can be added to cooked mixture.)
CIRCUS PEANUT SALAD
2 (3 oz.) pkgs. orange Jello
2 cups boiling water
30 circus peanuts, cut into small
pieces
1 small can crushed pineapple,
drained, reserve juice
1 envelope Dream Whip, prepared
Dissolve Jello in boiling water. Add circus peanuts and stir until melted. Add juice and enough water to make 1½ cups. Chill till slightly set. Fold in Dream Whip and pineapple. Chill till set.
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Is there anything we haven't made on the Open Line in the past 30 years?
HOMEMADE BABY WIPES
1 roll Bounty paper towels, white
2¼ cups water
2 Tbsps. baby shampoo or liquid
baby soap
1 Tbsp. baby oil
Cut roll in half and remove center cardboard. In Baby Wipe container, mix liquid ingredients and place half of roll in container. Place on lid and tip upside down. To use, pull out from center.
POPCORN SALAD
1 cup finely chopped celery
½ cup sliced water chestnuts
1 lb. bacon, fried & crumbled
2 tsps. sugar
½ cup chopped onion
1 cup shredded cheddar
1 cup mayonnaise
Mix and chill. Two hours before serving, add 6 cups popped, small white popcorn. Return to refrigerator.
COUS COUS
1 cup water
2 Tbsps. margarine or butter
½ tsp. salt
1 cup cous cous
½ tsp. ground ginger
¼ tsp. turmeric
1 med. tomato, chopped
Heat water, margarine and salt to boiling. Stir in cous cous. Remove from heat. Cover and let stand till water is absorbed. Stir in remaining ingredients. Over low heat, stir occasionally till heated through.
MRS. BOB NANCE'S PECAN BREAD
1 pkg. Better Crocker Butter Pecan
cake mix
1 small pkg. Butter Pecan Instant
Pudding
4 eggs
¾ cup oil
¾ cup water
1 cup chopped nuts
Combine all ingredients except nuts. Mix well and stir in nuts. Pour into 2 greased standard size loaf pans. Bake at 350° for 30-40 minutes.
GRAHAM CHOCOLATE BARS
1 2/3 cups crushed graham crackers
2 cups semi sweet chocolate chips
1 cup chopped pecans
14 oz. can sweetened condensed
milk
Preheat oven at 350°. Combine all ingredients and pour into greased 8" x 8" pan. Bake for 30 minutes.
It's snowing, raining, melting and impossible to keep your car clean in Iowa. However, there are signs of better things to come ... the early spring flower bulbs are peeking through, robins have been seen and the woolen clothes are at the cleaners.
I hope you try one or all of the WMT Marconi recipes that have been included in this issue. Our grand prize winner was Pastina with currants, pine nuts & mint. It is now known as the Marconi Recipe.
Bar recipes have been the topic of conversation the past few weeks and we have included some of the most requested. Then we go from Circus Peanut Salad to Sad Cake!
Thanks for all your cards and letters. Dwayne and I enjoy hearing from you. .
Happy Spring!
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