Page 1 Top of Page
CHICKEN-RICE BAKE
1 can cream of mushroom or cream
of celery soup
1 can cream of mushroom or cream
of celery soup
1 cup milk
1 envelope onion soup mix
3 oz can chopped mushrooms (optional)
2½-3 lbs. chicken, cut up
1 cup regular rice or 2 cups Minute
Rice
10 oz pkg. frozen peas and carrots,
thawed
Combine first 4 ingredients. Divide in half. Stir in uncooked rice and vegetables into ½ of soup mixture. Spread into sprayed 9" x 13" pan. Place chicken on top. Top with remaining soup mixture. Sprinkle with paprika. Cover tightly with foil and bake 90 minutes at 375° until chicken is done.
GARLIC CHICKEN
2-3 lbs. chicken, cut up
2 cloves minced garlic
1 tsp. salt
1/8 tsp. pepper
¼ tsp. MSG
¼ cup flour
3 Tbsp. bacon drippings or oil
10 oz can cream of mushroom soup
3 green onions, chopped
Preheat oven to 350°. Rinse chicken with cold water and pat dry with paper towels. Rub with garlic. Season with salt, pepper and MSG. Let stand 1 hour Dredge chicken lightly in flour. Sauté in drippings or oil until browned. Place in baking pan, and top with soup. Bake 30 minutes. Top with chopped onion. Serve with rice.
ORANGE SAUCE BEETS OR CARROTS
3 Tbsp. sugar
1½ tsp. corn starch
dash salt
½ cup orange juice
1 Tbsp. butter or margarine
1 lb. sliced, cooked beets or carrots,
drained
Combine first 3 ingredients. Add orange juice. Cook until thickened. Add butter and beets. Cook until heated through.
ORIENTAL CHICKEN
2 cups cooked, cubed chicken
2 tsp. lemon juice
1 Tbsp. soy sauce
1 can Chinese vegetables, drained
1¼ cups water or consume
1½ cups instant rice
1 can drained and chopped water
chestnuts
¼ cup chopped green onion
1 cup finely chopped celery
1 tsp. salt
1/8 tsp. pepper
1 cup mayonnaise
¼ cup Chinese brown gravy
sauce
3 oz can chow mein noodles
Sprinkle chicken with lemon juice and soy sauce. Refrigerate for 30 minutes. Combine chicken and all remaining ingredients except chow mein noodles. Mix well. Place in greased 9" x 13" pan. Top with noodles. Bake at 350° for 40 minutes.
FRIED MACARONI QUICK MEAL
1 cup macaroni
3 large eggs
½ cup Velveeta cheese, cut
fine
salt and pepper to taste
Boil macaroni in 3 cups of water. Drain and cool. Scramble eggs. Stir in cheese, salt and pepper. Pour eggs into a greased frying pan. Stir in cooked macaroni. Heat through and serve.
FISH AU GRATIN
1 lb. fillets (any kind)
1/3 cup fat free mayonnaise
¼ cup finely crushed Ritz
crackers
¼ cup parmesan cheese
Brush each fillet on both sides with mayonnaise. Mix cheese and crumbs together. Roll fish in crumb mixture and place in a sprayed baking dish. Bake at 375° for 25 minutes until lightly browned.
Page 2 Top of Page
SHORT RIBS & LIMAS DIVAN
1½ lbs. beef short ribs,
cut into serving pieces
1 tsp. salt
¼ tsp. pepper
¼ tsp. paprika
1½ Tbsp. shortening
1 small onion, thinly sliced
¼ cup brown sugar
½ tsp. dry mustard
1½ tsp. flour
1 Tbsp. vinegar
1 Tbsp. lemon juice
1/8 tsp. grated lemon rind
1/8 tsp. thyme
¼ cup water
2 cups dried limas, cooked and
drained
Preheat oven to 400°. Sprinkle ribs with salt, pepper and paprika. Brown ribs in shortening. Remove ribs to a 1 ½ quart baking dish. Sauté onion in drippings until golden brown. Drain and add to dish. In a saucepan combine brown sugar, mustard and flour. Stir until blended. Add vinegar, lemon juice, rind, thyme and water. Stir. Bring to a boil, stirring constantly until slightly thickened. Pour over ribs. Bake uncovered for 1 hour until meat is almost tender. Stir in beans. Cover and bake 25 more minutes.
LIMA BEAN CREOLE
2-10 oz pkgs. frozen lima beans
6 slices bacon
¼ cup finely chopped onion
2 Tbsp. chopped green pepper
½ tsp. salt
pepper to taste
2 cups cooked or canned tomatoes
Prepare beans per package directions. Drain. Fry bacon. Drain on paper towels. Brown onion and green pepper in 2 Tbsp. of drippings. Crumble bacon. Add green pepper, bacon, seasonings and tomatoes to beans. Simmer gently 15 minutes.
SWISS STEAK
salt and pepper to taste
1 cup flour
1½-2 lbs. round steak or
sirloin steak
¼ cup vinegar
1 medium onion, chopped (save a
few "rings")
1 15 oz can tomatoes, chopped
Mix salt and pepper into flour. Pound flour mixture into steak. Brown quickly in hot fat. Add vinegar and cook dry over medium heat. Add chopped onion. Cover with water and reduce heat. Add tomatoes and onion, "rings". Simmer until tender, adding small amounts of water as necessary. Thicken liquid with flour before serving.
POACHED BEEF ROAST
2 lbs. beef eye round roast
2 Tbsp. vegetable oil
3½ cups water
10½ oz can condensed beef
broth
1 cup burgundy
2 cloves minced garlic
1 tsp. dried marjoram leaves
4 black peppercorns
3 whole cloves
Tie roast with heavy string at 2" intervals. Brown roast in oil in dutch oven over medium high heat until brown on all sides. Pour off drippings. Add remaining ingredients to dutch oven with roast. Bring to a boil. Reduce heat to medium low, cover and simmer 15 minutes per pound until internal temperature reads 130°. Remove roast to serving platter. Cover with foil or plastic wrap and let stand for 15 minutes. Remove strings and carve into thin slices. Serve with mushroom sauce. (See below)
MUSHROOM SAUCE
1 cup beef poaching liquid, strained
1 cup sliced mushrooms
1 Tbsp. margarine
1½ tsp. cornstarch
¼ tsp. salt
2 dashes pepper
1 Tbsp. thinly sliced green onion
tops
Cook and stir mushrooms in margarine
for 5 minutes. Remove and reserve. Add poaching liquid, cornstarch, salt,
and pepper to saucepan. Bring to a boil. Cook and stir 1 to 2 minutes until
thickened. Remove from heat and stir in mushrooms and onion tops.
BREAKFAST PIZZA
(Thanks to Nancy Degner Iowa Beef
Industry Council)
1 pound ground beef
1 medium onion, chopped
4 eggs, beaten
¼ cup milk
1 Tbsp. EITHER pizza or taco seasoning
1 cup EACH shredded cheddar and
mozzarella cheese
1 14 inch pizza crust, refrigerated
or pizza dough mix (about 6.5 oz)
Prepare pizza crust as directed. Spread on greased 14 inch pizza pan. Prebake unbaked crust for 5 minutes at 450°. Brown ground beef and onion; drain fat and add seasoning. Blend eggs and milk and microwave 2½ minutes, stirring once, until ALMOST done. Chop eggs and spread evenly on crust. Sprinkle with ground beef and onion mixture. Top with both cheeses. Bake at 450° for 6-8 minutes longer or until cheese melts. Cut and serve. Makes 6 to 8 slices. Options: Sprinkle 2 ounces bacon bits on top of cheese before baking. For Denver Omelet, add before cheeses 2 ounces EACH chopped green pepper and onion and 2 ounces bacon bits after cheese.
Page 3 Top of Page
PINEAPPLE PORK BITES
15 oz pineapple tidbits
1 lb. ground pork
1 lb. ground ham
1 egg
2 slices fresh bread (crumbled)
1 Tbsp. finely chopped onion
2 Tbsp. reserved pineapple juice
Drain pineapple, reserve juice. Mix meats, egg, bread, onion, and 2 Tbsp. juice. Mold meat around tidbits. Place in glass baking dish and microwave on high 4 minutes. Pour off juices and pour on ¾ cup Cookies Barbeque Sauce and microwave on high another 3 to 5 minutes. Add 20-30 minutes of 350° oven heat.
PORK HOCK STEW
2
lbs pork hocks
6
cups water
Brown hocks by placing them in one tsp. of fat. Heat until hocks began to sizzle. Add ½ cup of water. Cook covered over high heat, watching carefully so hocks do not burn. When water is evaporated, turn hocks and add another ½ cup of water. Continue until a broth begins to form. Then place hocks in 6 cups of water. Cook until tender. Remove, cool, and remove meat from bone. Return meat to broth and add:
3-4
cubed potatoes
2
medium onions, cubed
½
head of cabbage, cubed
1
pkg. carrots, cubed
1
can string beans
1
can peas
1
can corn
1
qt stewed tomatoes or tomato juice
½-1
tsp. celery seed
½
tsp. crushed mustard seed
salt
and pepper to taste
Simmer until ready to serve.
SIMPLE BELGIAN WAFFLES
2 cups Bisquick
1 egg
¼ cup oil or margarine
1½ cups club soda
Combine and beat into batter. Use 4 Tbsp. of batter per waffle.
SWEET AND SPICY PORK TENDERLOIN
2
tsp. dried tarragon leaves
½
tsp. dried thyme leaves
1/8-½
tsp. black pepper
¼
tsp. cayenne pepper.
dash
salt
1
lb. pork tenderloin, trimmed and cut crosswise into ½" pieces.
2
Tbsp. melted margarine
1½
Tbsp. honey
Combine first 5 ingredients. Brush both sides of meat with melted margarine. Sprinkle with seasoning mixture. Place on broiler pan. Broil 5"-6" from heat for 2 minutes per side. Remove from broiler and brush top side of each piece with honey. Broil an additional minute.
ITALIAN PORK LOIN ROAST
2
lbs. boneless pork center loin roast
3
Tbsp. dill seed
1
Tbsp. fennel seed
1
tsp. lemon pepper
¼
tsp. oregano
¼
tsp. garlic powder
¼
tsp. onion powder
Combine seasonings and coat roast. Place roast on rack in shallow roasting pan. insert meat thermometer so bulb is centered in thickest part of the roast. Roast uncovered at 325° until thermometer registers 155-160°, about 1 hour. Let roast stand 5-10 minutes before carving into thin slices.
CHEESEBURGER PIE
8
slices american cheese
1
lb. lean ground beef
½
cup tomato sauce
1/3
cup chopped green pepper
1/3
cup chopped onion
1
tsp. beef bouillon flakes of 1 beef bouillon cube
3
eggs, well beaten
2
Tbsp. flour
1
9" unbaked pie crust
Preheat oven to 450°. Bake pie shell 8 minutes. Remove from oven. Reduce oven to 350°. Brown meat and drain. Add tomato sauce, green pepper, onion and bouillon. Cook and stir until dissolved. Remove from heat and add eggs, flour and 6 cut up slices of the American Cheese. Turn into the pie shell. Bake 20-25 minutes until hot. Place remaining whole slices of cheese over top. Return to oven 3-5 minutes until cheese begins to melt.
TIP: To improve the taste of pancakes, add a tablespoon of maple syrup.
Page 4 Top of Page
HOT CHICKEN SALAD
3 cups cooked chicken
½ cup slivered almonds
½ cup water chestnuts, sliced
¼ cup pimento
1 cup sliced celery
1 cup mayonnaise
½ cup sour cream
2 Tbsp. lemon juice
½ tsp. salt
¼ tsp. pepper
1 cup potato chips, crushed
½ cup grated cheese, your
choice
Combine first 5 ingredients. Mix well. Separately combine next 5 ingredients. Combine both mixtures. Place in 2 quart greased casserole. Sprinkle with chips and cheese. Bake at 350° for thirty minutes.
HAM AND LIMA BEAN SALAD
2-10 oz. pkgs. frozen lima beans
2 cups freshly sliced mushrooms
1 cup chopped red onion
½ cup finely chopped, cooked
ham
1/3 cup chopped ripe olives
¼ cup snipped parsley
4 oz diced pimento, drained
1/3 cup tarragon or white wine
vinegar
¼ cup olive or salad oil
2 cloves minced garlic
½ tsp. sugar
½ tsp. lemon juice
½ tsp. salt
1/8 tsp. pepper
Prepare beans per package directions. Drain, rinse and drain again. Combine the first 7 ingredients. Separately combine the next 7 ingredients. Mix well. Pour dressing over vegetables. Toss well. Cover and chill 3-24 hours, stirring occasionally.
ORANGE ANGEL DELIGHT
1 angel food cake
1 envelope unflavored gelatin
¼ cup cold water
¼ cup boiling water
1 cup orange juice
2 Tbsp. lemon juice
1 cup sugar
2 cups Cool Whip
grated orange rind or slivered
almonds
Break cake into pieces and place in a 9"x 13" inch pan. Soften gelatin in cold water, then dissolve in boiling water. Mix together both juices and sugar, then add to gelatin. Chill until slightly thickened. Beat and fold in Cool Whip. Pour over cake pieces and chill. Top with rind or almonds before serving,
MOLLY'S ROTINI SALAD
2 tomatoes, chopped
1 cucumber, sliced fairly thin
1 green pepper, julienned
1 onion, chopped or "ringed"
1 pkg. rotini noodles, cooked per
directions
1 pint Italian salad dressing
½ container "Salad Supreme"
seasoning
1 small can black olives (optional)
Mix all ingredients together. Cover tightly. Refrigerate overnight.
PITTSBURGH PIRATES CHICKEN DELUXE
(Jay Bell's Mom's Recipe)
4 boneless chicken breasts, cubed
1½ Tbsps. butter
1 can cream of mushroom soup
8 oz. sour cream
1½ Tbsps. salad herbs or
parsley flakes
half a tube ritz crackers
Brown the chicken in butter. Combine
soup, sour cream and herbs in 2 quart casserole. Stir in chicken. Sauté
cracker crumbs in drippings. Sprinkle on top of casserole. Cover with foil
and bake 20 minutes at 350°. Uncover and bake 5 minutes more.
*Cooked egg noodles, cooked mushrooms
and Sautéed celery may also be added.
SWISS HAM & NOODLE CASSEROLE
2 Tbsp. butter
½ cup chopped onion
½ chopped green pepper
1 can cream of mushroom soup
1 cup sour cream
8 oz noodles, cooked and drained
2 cups shredded swiss cheese
2 cups cooked ham, cubed
Sauté onion and green pepper in butter. Remove from heat and add soup and sour cream. In a buttered 2 qt casserole dish, layer 1/3 of the noodles, 1/3 of the cheese, and 1/3 of the ham. Top with half the soup mixture. Repeat layers, ending with final 1/3 of the ham. Bake at 350° for 30-45 minutes.
TIP: REMOVING CRAYON
(Linn Co. Extension)
Fill washing machine with warm water. Put in usual amount of detergent. Add one cup baking soda and some water conditioner such as Calgonite. (Package directions will tell you how much to use.) Agitate until dissolved. Add clothes. Wash on a long cycle. Repeat if necessary. Do not dry between treatments!
Page 5 Top of Page
THREE BEAN CHILI CHOWDER
1 large onion, chopped
2 Tbsp. oil
1 green pepper, chopped
15½ oz can kidney beans,
drained & rinsed
15 oz can pinto beans, drained
& rinsed
15 oz can black beans, drained
& rinsed
2 14½ oz cans stewed tomatoes
1 cup chicken broth
1 cup picante sauce
1 tsp. cumin
½ tsp. salt
shredded monterey jack cheese
Cook onion in oil until tender. Do not brown. Add all remaining ingredients except cheese. Bring to a boil. Reduce heat and simmer 10 minutes. Ladle into bowls and top with cheese.
MIDWEST VEGETABLE CHOWDER
2 slices bacon, cut up
½ cup green onion, sliced
2 Tbsp. flour
1 can cream of chicken soup
1 tsp. Dijon mustard
2 cups mild or sharp cheddar cheese,
grated
3 cups frozen California mix vegetables,
thawed
2 1/3 cups milk
Cook bacon and green onion over medium heat, stirring constantly until bacon is cooked. Add flour. Stir well. Stir in soup and mustard. Bring to a boil, stirring constantly. (Mixture will be thick.) Add cheese and vegetables. Stir constantly until cheese melts. Add milk and heat until hot over medium low heat, stirring constantly. DO NOT BOIL!
FRENCH ONION SOUP
(from the Collins Plaza Hotel)
2 Tbsp. margarine
1 lb. onion, julienned
½ tsp. minced garlic, optional
1 tsp. freshly ground pepper
1 tsp. tarragon, dry
1 tsp. marjoram
½ cup sherry
2 Tbsp. all purpose flour
6 cups hot beef stock
Heat margarine to a nutmeg color. Add onion and sauté over medium heat until slightly caramelized. Add garlic and "sweat" 1-2 minutes. Add pepper, tarragon and marjoram. Deglaze with sherry and simmer to reduce sherry from pan. Mix in flour. Stir well to coat and reduce lumps. Slowly add hot stock, stirring constantly. Simmer 12-15 minutes.
SOUTH OF THE BORDER BLACK BEAN SOUP
2 slices bacon
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1/3 cup finely chopped onion
2-15 oz cans black beans, drained
14½ oz can chicken broth
1 Tbsp. lime juice
½ tsp. ground cumin
Fry bacon until crispy. Drain, reserving 1 Tbsp. of drippings. Cook vegetables in drippings until tender. Place cooked vegetables, 1 can of beans and 1 cup of broth in a blender. Blend until smooth. Crumple bacon. Place blended mixture and all remaining ingredients in pot. Heat through.
MEXICAN CASSEROLE
9 oz. ground beef or turkey
½ cup chopped onion
½ cup chopped green pepper
1½ cup jarred spaghetti
sauce (or 1 cup spaghetti sauce and ¾ cup picante sauce)
¾ cup uncooked Minute
Rice
1 14 oz can whole kernel corn,
drained
1 medium pkg. mozzarella cheese
tortilla chips
Brown the beef (or turkey). Add onion and green pepper. Mix in the sauce, rice and corn. Pour into a 2 quart casserole dish. Top with mozzarella cheese. Cover with foil and bake at 350° for 45-60 minutes. Right before serving top with coarsely crushed tortilla chips. Serve with tortilla chips.
POLISH POTATO CASSEROLE
1 Tbsp. butter or margarine
2 Tbsp. flour
2 cups skim milk
½ tsp. salt
pepper to taste
4 large potatoes, peeled (optional),
and thinly sliced
1 large onion, thinly sliced
2 cups shredded cabbage
½ lb. kielbasa, sliced
Combine first 5 ingredients to make
a white sauce. In a lightly sprayed casserole, layer 1/3 amount each of
sauce, potatoes, onion, cabbage and kielbasa. Repeat
2 more times, ending with sauce.
Bake covered at 350° for 1 hour and 15 minutes until potatoes are tender.
Uncover and bake 15 more minutes to brown.
TIP: Add a small amount of quick cooking oats or a grated potato to help thicken stew. If soup or stew is too salty, try simmering a peeled, whole potato with it to absorb salt. Discard the potato before serving.
Page 6 Top of Page
PEANUT BUTTER LAYER CAKE
2 eggs, separated
½ cup sugar
2¼ cups sifted flour
3 tsp. baking powder
1 tsp. salt
¼ tsp. baking soda
1 cup brown sugar
1/3 cup crunchy peanut butter
1/3 cup oil
¼ cup milk, divided
Beat egg whites until frothy. Gradually beat in white sugar. Beat until stiff and glossy. Set aside. Sift together dry ingredients. Add brown sugar, peanut butter, oil and ½ the milk. Beat 1 minute, scraping bottom and sides of bowl constantly. Add remaining milk and egg yolks. Beat 1 minute. Fold in egg whites. Turn into 2 greased and floured 8" layer pans. Bake 35-40 minutes at 350°. Frost with sweetened whipped cream and sprinkle with broken peanut brittle.
PEANUT BUTTER FROSTING
1/8 cup peanut butter
1½ cups powdered sugar
1 tsp. margarine
3 Tbsp. cream
Combine until of spreading consistency.
BROWN SUGAR (DATE) COOKIE
2 cups brown sugar
½ cup butter
¼ tsp. salt
2 eggs
1 tsp. baking soda
3 Tbsp. hot water
1 cup chopped nuts
1 cup chopped dates
3 cups flour
1 tsp. vanilla
Cream first 3 ingredients. Beat in eggs. Dissolve baking soda in hot water. Pour over dates. Add dates to batter. Add nuts, flour and vanilla. Mix well. Drop by spoonfuls onto greased sheet. Bake at 350° until done.
CORN COB JELLY
12 corn cobs, cleaned and broken
in half
3 pints water
Place cobs in water. Simmer 30 minutes. Strain and discard cobs. Add enough water to strained liquid to make 3 cups. Red food coloring may be added, if desired. Add one box of pectin. Bring to a full rolling boil, stirring constantly. Add 3 cups of sugar. Return to a boil, stirring constantly. Boil one minute. Remove from heat. Skim off foam. Pour into jars. Cover with paraffin.
APPLESAUCE BROWNIES
1½ cups sugar
½ cup margarine
2 eggs
2 Tbsp. cocoa
1 tsp. baking soda
½ tsp. cinnamon
½ tsp. salt
2 cups flour
2 cups apple sauce
1 cup chocolate chips
2 Tbsp. sugar
1 cup chopped nuts
Cream together the sugar, margarine and eggs. Sift together cocoa, soda, cinnamon, salt, and flour. Add dry ingredients to creamed mixture alternately with applesauce. Pour onto a greased 12" x 16" sheet. Combine chips, sugar, and nuts. Sprinkle over batter. Bake at 350° for 30 minutes.
WINTER SQUASH BREAD
2 pkgs. active dry yeast
1 cup warm milk (110-115 degrees)
4-5 cups all purpose flour, divided
2 cups whole wheat flour
2 cups mashed winter squash
¼ cup sugar
2 Tbsp. butter or margarine
2 tsp. salt
Dissolve yeast in milk. Stir in 2 cups all purpose flour. Add all remaining ingredients. Beat until smooth. Add enough of the remaining all purpose flour to form a soft dough. Turn out onto floured board. Kneed 6-8 minutes. Place into greased bowl. Then turn over to grease other side. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Shape into loaves and place into 2 greased 9" x 5" x 3" pans. Cover and let rise until doubled, about 1 hour. bake at 375° until done, about 30-35 minutes. Remove from pans and cool on rack.
TWO CRUST FROZEN STRAWBERRY PIE
2 2/3 cups frozen strawberries,
partially thawed
1 1/3 cups reserved strawberry
juice
To reserve juice. add:
3 Tbsp. sugar
2½ Tbsp. tapioca
1½ Tbsp. corn starch
Cook until thickened. Cool completely. When cooled, add berries and 1 tsp. lemon juice. Pour into unbaked crust. Top with second crust. Seal and slit. Bake at 425° for 30 minutes. May be frozen.
TIP: To help with musty basement odors, hang a wire basket filled with moisture absorbing charcoal briquettes.
Page 7 Top of Page
SIXTY MINUTE ROLLS
3½ to 4½ cups unsifted
flour
3 Tbsp. sugar
1 tsp. salt
2 pkgs. active dry yeast
1 cup milk
½ cup water
¼ cup margarine
Combine together 1½ cups flour with the sugar, salt and undissolved yeast. Combine milk, water and margarine in a saucepan. Warm over low heat until 120- 130 degrees. (Margarine does not have to be melted.) Remove from heat and gradually add flour mixture. Beat two minutes at medium speed, scraping sides of bowl occasionally. Add ½ cup of flour. Beat on high 2 minutes. Stir in additional flour to form soft dough. Turn out onto lightly floured board. Kneed 5 minutes until smooth and elastic. Place into greased bowl. Turn over to grease top. Cover bowl and place in a pan filled with warm (98 degrees) water. Let rise 15 minutes. Turn out onto floured board. Divide in half and shape into rolls. Cover and let rise in a warm, draft free place 15 minutes. Bake at 425° for 12 minutes until done.
CHEESY MASHED POTATOES (PARTY POTATOES)
8 potatoes, cooked and drained
8 oz cream cheese, softened
8 oz sour cream
½ cup margarine
¼ tsp. garlic powder
¼ tsp. pepper
1 cup shredded cheddar
Combine first 6 ingredients. Beat until fluffy. Place in buttered casserole. Top with cheese. Cover and bake for 45 minutes at 350°. Uncover and bake 15 minutes more.
CANDIED YAMS
4 medium size yams, cooked* or 1
can (1 lb. 3 oz.) yams
¼ cup butter
1/3 cup brown sugar
¼ cup Kahlua
Cut yams into serving size pieces. In heavy skillet, melt butter with sugar. Add Kahlua; cook 1 minute. Add yams; turn until brown on all sides. Cover. Reduce heat, cook about 15 minutes. Turn yams once more before serving. Serves 4-6.
TIP: To remove rust from household tools just make a paste of 2 tablespoons salt and 1 tablespoon lemon juice. Apply paste to rusted area with dry cloth and rub.
A tried and tested recipe that Dwayne recommends and we have repeated on several occasions.
WONDERFUL MEAT LOAF
4 Tbsp. unsalted butter
¾ cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped green
bell pepper
¼ cup finely chopped green
onions
2 Tbsp. plus ½ tsp. CAJUN
MAGIC Meat Magic ®
1 Tbsp. Worcestershire sauce
2 tsp. minced garlic
2 bay leaves
½ cup evaporated milk
½ cup ketchup
1½ lbs. ground beef
½ lb. ground pork
2 large eggs, lightly beaten
1 cup very fine dry bread crumbs
Preheat oven to 350° F. Melt butter in 1 quart saucepan over medium heat. Add onion, celery, bell pepper, green onions, Meat Magic, Worcestershire sauce, garlic and bay leaves. Sauté until mixture starts sticking excessively, about 6 minutes, stirring occasionally COOL to room temperature. Discard bay leaves.
Place ground beef and pork in ungreased 13" x 9" baking pan. Add eggs, cooked vegetable mixture and bread crumbs. Mix by hand until thoroughly combined. In center of pan, shape mixture into loaf that is about 1½" high, 6" wide and 12" long. Bake, uncovered, 25 minutes, then increase heat to 400° F and cook until done, about 35 minutes longer. Serve immediately
TIP: Store fresh asparagus in a wet paper towel in the refrigerator
APPLE SNACK CAKE
¾ cup vegetable oil
2 eggs
2 cups sugar
2½ cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
3 cups peeled, cored & coarsely
chopped apples
1 cup pecans
Preheat oven to 350°. Combine first 3 ingredients. Beat at medium speed until well blended. Combine dry ingredients. Add to oil mixture. Stir until well blended. Fold in apples and nuts. Spread into greased 9" x 13" pan. Bake one hour until toothpick comes out clean. Cool slightly before cutting into bars.
Page 8 Top of Page
THE BEST RAISIN DAISY PIE
15 ozs. dark seedless raisins
½ cup sherry
1¼ cup pineapple juice
2 Tbsp. corn starch
¾ cup brown sugar
1/8 tsp. salt
2 Tbsp. lemon juice
2 Tbsp. butter
Combine first 3 ingredients. Cover and let stand overnight. Blend together starch, sugar and salt. Stir into raisin mixture. Cook and stir over moderate heat until mixture thickens and clears. Remove from heat. Stir in lemon juice and butter. Turn out into unbaked 9" pie shell. Cut out pastry flowers with cutters and place on top of pie. Fill center of each flower with one raisin. Bake 30 minutes at 400°. DO NOT OVER BAKE!
SOUR CREAM RAISIN PIE
3 eggs, beaten
¾ cup sugar
1 cup raisins
¼ tsp. salt
½ tsp. nutmeg
1 Tbsp. butter or margarine
1 Tbsp. lemon juice
1 cup sour cream
Combine all ingredients and pour into unbaked pie shell. Sprinkle with additional nutmeg and chopped pecans. Bake at 400° for 30 minutes.
GRAHAM CRACKER CRUST
1¼ cup graham cracker crumbs
¼ cup sugar
6 Tbsp. butter or margarine, melted
Mix all ingredients together and press into a 9" pie plate. Chill or bake at 375° for 6-8 minutes.
CREAM RAISIN PIE
1½ cups raisins, rinsed
1 cup whipping cream
½ cup milk
1½ cups sugar
3 Tbsp. flour
3 eggs, separated
In a saucepan, cover raisins with water and cook until tender. Drain. Return raisins to pan and add whipping cream. Cook over medium heat. Separately combine sugar, flour, milk, and yolks. As cream begins to bubble, slowly add sugar mixture. Cook until thickened, stirring frequently. Remove from heat and cool slightly. Pour into baked 9" deep dish pie shell. Top with meringue.
DRAIN CLEANER
1 cup baking soda
1 cup cider vinegar
1 pint boiling water
Pour soda down drain and follow with vinegar. Stand back! Let "work" for a while, then flush with water.
Is it possible that we will ever see robins again in Iowa? I have enjoyed a pair of cardinals all winter that come to feed a couple times a day. I hope you will enjoy some of the recipes that have been included in this issue. Less sweets after the first of the year and more meat and potato recipes for warming your winter tummies. Our thanks to the Iowa Beef Industry, Collins Plaza Hotel and Cookies for sharing a favorite or two of theirs. If you have any fun recipes or tried and tested tips, please drop us a note and we will share them with our listeners and readers as time allows.
S. K. R.
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