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If you love chocolate, you're going to like this issue of the Open Line Bulletin. In addition to a Fudge Nut Pie and Chocolate Covered Cherries recipe, you'll also find five chocolate concoctions from our recent Chocolate Fest! So get to it, because life is too short not to eat chocolate.
STROMBOLI
1 lb. mild Italian sausage
½ lb. lean ground beef
1 cup chopped onion
2½ oz. sliced mushrooms,
drained
8 oz. tomato sauce
6 oz. tomato paste
¼ cup water
¼ cup Parmesan cheese
¼ tsp. oregano
¼ tsp. garlic salt
¼ tsp. rosemary
1 loaf French bread
6 oz. Mozzarella cheese slices
Brown the meat and onion together. Drain. Stir in the next 8 ingredients. Cook until almost bubbly. Preheat oven to 400°. Cut bread lengthwise down the side, but not all the way through; like a hot dog bun. Place half the cheese slices on the bottom of the loaf. Spoon in the meat mixture. Top with remaining slices. Wrap securely in aluminum foil. Bake 8-10 minutes.
Here's another idea from Susan Utoff.
ONION SOUP MIX
¾ cup instant minced onion
4 tsps. onion powder
1/3 cup beef flavored bouillon
powder
¼ tsp. celery seed. crushed
¼ tsp. sugar
Mix and store in an airtight container. To use, add 2 tbsps. mix to 1 cup boiling water. Cover and simmer for 15 minutes. This make a stronger soup than the store bought mix, so you can use less.
BAKED POTATO SOUP
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes
4 green onions
12 strips bacon
1¼ cups Cheddar cheese
1 cup sour cream
¾ tsp. salt
½ tsp. pepper
Bake and cube the potatoes. Peel, if desired. Cook and crumple the bacon. Melt the butter in a large pot. Add the flour. Heat and stir until smooth. Gradually add the milk, stirring constantly, until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Add remaining ingredients and heat through until cheese melts.
ONE BOWL CHERRY PUDDING
16 oz. red sour pie cherries
½ cup sugar
2 tbsps. corn starch
¼ tsp. almond extract
red food coloring
2 tbsps. margarine or butter
½ cup sugar
1 cup flour
1½ tsps. baking powder
½ tsp. salt
½ cup milk
Drain cherries, reserving juice. Add water to cherry juice to equal 1½ cups liquid. Cook liquid, sugar and corn starch until thick and clear. Remove from heat and stir in almond flavoring and food coloring. In a round 1½ quart casserole, cream the margarine with the remaining ½ cup of sugar. Sift together the dry ingredients. Add dry ingredients alternately to the creamed mixture with the milk. Carefully spread the cherries over the batter. Gradually pour sauce over the cherries. Bake 40-45 minutes at 350°.
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LENTIL BURGERS
1 cup lentils
1 can (14½ oz.) vegetable
broth
2 cups fresh whole wheat bread
crumbs
½ cup chopped onion
¼ cup chopped celery
2 tbsps. parsley
1 clove garlic, crushed
½ tsp. thyme
½ tsp. salt (optional)
1/8 tsp. pepper
¼ cup flour
Boil lentils in the broth until tender. Drain, reserving liquid. Add remaining ingredients, except the liquid and flour, to the beans. Combine and mash slightly. Add enough liquid to the mixture so patties can stick together. Divide into 6 patties. Dredge lightly in flour. Fry in a small amount of butter to heat through.
OATMEAL CHERRY COOKIES
1 cup (2 sticks) butter, softened
¾ cup dark brown sugar
½ cup granulated sugar
1 large egg
1 tsp. vanilla extract
1½ cups all purpose flour
½ tsp. salt (optional)
1 tsp. baking soda
½ tsp. baking powder
1 tsp. cinnamon
3 cups old fashioned oatmeal, uncooked
1 cup (4 oz.) dried cherries
Preheat oven to 350°. Cream butter with sugars and beat until well blended. Add eggs and vanilla. Beat for several minutes until light and fluffy. Mix together flour, salt, baking soda, baking powder and cinnamon; add them to butter mixture and beat until well blended. Stir in oatmeal and cherries. Drop batter by tablespoons onto lightly greased cookie sheets and bake until edges just turn brown (about 10 minutes.) Let cookies cool in the pan for a minute or two, then remove them to racks to cool completely.
RE-FRIED BEANS
1 lb. pinto or pink beans
5 cups water
1-2 medium sized onions, diced
(optional)
½ to 1 cup shortening (hot
bacon drippings, butter, margarine or lard)
Wash and drain beans. Discard foreign objects. Place beans in a 3 quart pan. Cover with water and add onions. Soak overnight (or cover, bring to a boil and soak 1 hour.) Bring to a boil. Cover and simmer until the beans are very tender; adding water as needed. Drain and mash beans. Mix in shortening. Continue to cook, stirring frequently, until fat is absorbed. Salt to taste.
KENTUCKY CHICKEN COATING
1 pkg. Good Seasons Italian dressing
mix
½ tbsp. paprika
1 envelope tomato soup mix
½ tsp. salt
1½ cups self rising flour
Coat for frying or baking
BUTTERY SOUTHWESTERN COUS-COUS
2 cups chicken broth
½ tsp. turmeric
1 cup couscous
3 tbsps. garlic butter sprinkles
1 cup cooked black beans, drained
& rinsed
½ cup chopped & seeded
plum tomatoes
2 tbsps. chopped green onion
2 tbsps. chopped cilantro
1 large jalapeno, seeded &
chopped
2 tsps. lime juice
¼ tsp. ground cumin
Bring broth and turmeric to a boil. Stir in couscous. Remove from heat. Cover and let stand 5 minutes until liquid is absorbed. Stir in garlic butter sprinkles. Fluff with a fork. Stir in remaining ingredients. Serve warm.
SCALLOPED TOMATOES AND CHEESE
1 cup herb bread stuffing
28 oz. can tomatoes, crushed
½ tsp. garlic salt
¼ tsp. oregano
2 tsps. sugar
1 medium sized onion, thinly sliced
¾ cup grated Cheddar cheese
Spread stuffing onto the bottom of a casserole dish. Top with tomatoes. Sprinkle with seasonings. Layer onion slices over the top. Cover with cheese. Bake 350° 35-40 minutes.
St. Luke's Hospital weighs in with their version of a creamed soup substitute.
ST. LUKE'S HEALTH SOUP MIX
2 cups non fat dry milk
¾ cup corn starch
¼ cup chicken bouillon granules
4 tsps. dry onion flakes
1 tsp. thyme
1 tsp. basil
½ tsp. pepper (optional)
Use 4 tbsps. of mix with 1¼ cups of water to equal 1 can creamed soup. Cook until smooth and thick.
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Thanks to the Iowa Egg Council for sharing the Crustless Quiche, Oatmeal Pancakes and Angel Pie. They're all winners!
CRUSTLESS BARBECUE CHICKEN QUICHE
1½ cups cooked chicken, cubed
¾ cup prepared barbecue
sauce
1½ cups grated Monterey
Jack cheese
2/3 cup red onion, finely chopped
8 eggs
1 cup milk
8 drops Tabasco sauce
½ cup pancake mix with buttermilk,
sifted
salt & pepper to taste
1/3 cup fresh chopped cilantro
Stir chicken pieces with barbecue sauce until thoroughly coated. Stir in cheese and red onion. Turn into a greased 10" pie plate. Whisk eggs with milk, Tabasco sauce, pancake mix, salt and pepper, until well blended. Pour over chicken mixture and bake 400° for 40-50 minutes, or until knife inserted in center comes out clean. Sprinkle with chopped cilantro and slice into wedges.
LIGHT ANGEL PIE
4 eggs, separated and at room temperature
1/8 tsp. salt
¼ tsp. cream of tartar
1½ cups granulated sugar
¼ cup lemon juice
sliced fresh fruit (kiwi, strawberries,
banana, etc.) or 1 can cherry pie filling
Preheat the oven to 275°. Spray a pie pan with vegetable spray. Combine the egg whites, salt and the cream of tartar in a large mixing bowl. Beat with an electric beater until soft peaks form. Slowly add 1 cup of the granulated sugar and beat until stiff, but not dry, peaks form. Spread the mixture over the bottom of the pie pan and build it up around the rim about 1" higher than the edge of the pan. Bake for about 1 hour or until lightly brown and firm to the touch. Turn off the heat and let cook in the oven with the door ajar.
While the crust is cooking, beat the eggs yolks until they are thick and lemon colored. Slowly beat in the remaining ½ cup sugar. Add the lemon juice. Cook over moderate heat, stirring constantly, until the mixture thickens. Cool. Spread in the cooled crust and top with sliced fresh fruit.
CHOLIVES
1 cup shredded Cheddar cheese
2 tbsp. butter
½ cup flour
Cut together until well mixed. Divide dough into 25 equal parts. Place 1 stuffed green olive in each dough square. Wrap completely. Bake 15 minutes at 400°.
LITE OATMEAL PANCAKES
1 egg
½ cup skim milk
½ tsp. vanilla
¾ cup quick cooking oats
½ cup reduced fat buttermilk
baking mix
2 eggs whites
In medium bowl, beat together egg, milk and vanilla. Stir in oats and baking mix. In small bowl, beat egg whites until stiff peaks form. Gently but thoroughly fold egg whites into oatmeal mixture. Pour batter by ¼ cupfuls onto hot griddle (350°). Cook until edges are dry. Turn and cook until golden.
BROWN SUGAR SOUR CREAM COOKIE
½ cup butter
1½ cups brown sugar
2 eggs
2½ cups flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt (optional)
2/3 cup chopped nuts (optional)
1 tsp. vanilla
1 cup sour cream
Combine in order given. Drop by teaspoonfuls onto greased sheet. Bake 350° 7-10 minutes.
Frosting.
6 tbsps. melted butter
1½ cups powdered sugar
4 tbsps. hot water
Frost while cookies are still warm.
TO SOFTEN BROWN SUGAR
Place an apple wedge or a slice of bread on top of the sugar in the container. The sugar will absorb the moisture from the bread or apple. Replace as necessary.
CRANBERRY-KIWI JAM
8 kiwis
1 cup cranberries
½ cup water
2 cups sugar
2 tbsps. lemon juice
Peel kiwis and cut into ¼" slices. Cut slices in half. Combine all ingredients in a saucepan and bring to a boil. Simmer 20-30 minutes until mixture thickens and sets.
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Our second annual Chocolate Fest was held at the Ar-Jay Center in Cedar Rapids on Valentine's Day. The three winning entries, and runner up, follow this creation from Shannon Estelle, the Executive Chef of the Collins Plaza Hotel.
REESE'S PEANUT BUTTER PIE
Filling:
8 oz. powdered sugar
8 oz. graham cracker crumbs
2 lbs. 2 oz. peanut butter
¼ lb. softened butter
Cream the butter. Blend in the sugar. Mix in peanut butter and crumbs.
Ganache:
½ lb. bitter sweet chocolate
4 oz. heavy cream
Chop the chocolate. Bring cream to a boil. Add chocolate to cream and remove from heat. Stir until blended and smooth.
Vanilla Sauce:
1 egg yolk
1 oz. sugar
2 oz. milk
2 oz. heavy cream
Combine yolk and sugar. Whisk to blend well. Combine milk and cream. Heat to a boil. Temper the egg sugar mixture by whisking in a small amount of the hot mixture. Add to milk mixture. Cook, stirring constantly, until thick enough to coat the back of a spoon. Cool over ice.
To assemble: Spread peanut butter filling into a prepared pie crust. Evenly spread the chocolate over the top. Serve with the vanilla sauce.
First Place Winner
Betty Lou Hyde, Shellsburg
BLACK RUSSIAN CAKE
1 yellow cake mix
½ cup sugar
1 large pkg. instant chocolate
pudding
1 cup oil
4 eggs
¼ cup Vodka
¼ cup Kahlua
¾ cup water
Mix dry ingredients. Add eggs and oil. Blend well. Add remaining ingredients. Pour into greased 9"x13" cake pan. Bake at 350° for 45 minutes or until toothpick comes out clean. Cool. Frost with favorite frosting or drizzle with powdered sugar glaze.
Second Place Winner
Mabel Fisher, Sigourney
VELVETY DOUBLE CHOCOLATE CREAM
CHEESE PIE
1 cup sugar
¼ cup cocoa powder
1 1/3 cups non fat dry milk powder
1/3 cup corn starch
1/8 tsp. salt
2/3 cup cold water
4 egg yolks
1 tsp. vanilla
2½ cups boiling water
8 oz. softened cream cheese
1 cup chocolate chips
Combine the dry ingredients together. Set aside.
Beat together the cold water, egg yolks and vanilla in a 3 quart microwave container. Beat in dry ingredients. Gradually beat in the boiling water. Microwave on high until mixture thickens; about 5-8 minutes. Blend in the cream cheese and chocolate chips until melted. Spread mixture into a prepared 9" pie shell. Cool completely. Serve with whipped cream.
CHOCOLATE COVERED CHERRIES CORDIALS
12 oz. chocolate chips
3 tbsps. kirsch
1½ tbsps. grenadine syrup
24 candied cherries
Melt the chocolate until smooth. Spoon a small amount of the chocolate into 24 candy cases; coating bottom and sides. Chill 5 minutes until set. Combine kirsch and syrup. Chill until set. Place 1 cherry in each case. Drizzle kirsch mixture over each cherry until halfway covered. Spoon melted chocolate over cherry to fill. Chill 5 minutes until chocolate sets. Store in airtight containers. Wait 24 hours before serving.
FUDGE NUT PIE
1 stick melted margarine
1 cup sugar
¼ cup cocoa
¼ cup flour
1 to 1½ cups chopped pecans
2 beaten eggs
½ tsp. vanilla
¼ tsp. salt
Combine all ingredients and pour into a deep dish pie crust. Bake 350° 30-35 minutes.
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Third Place Winner
Lu Van Englehoven, Marion
CHOCOLATE MOUSSE LOAF
10 oz. semi sweet chocolate morsels,
divided
1 stick (4 oz.) unsalted butter
3 egg yolks
3 egg whites
3 tbsps. granulated sugar
1 10¾ oz. pound cake cut
in 5/16" slices
1 cup whipping cream
2 tbsps. powdered sugar
1 tsp. vanilla
Place 8 oz. chocolate morsels and butter in a glass beaker. Microwave 2 minutes on high; then whisk until smooth. (Mixture should be warm, not hot.) Whisk in 3 yolks. Set aside.
Mix whites and sugar in a bowl, then beat 2 or 3 minutes at high speed until stiff. Fold into chocolate mixture. Chill 1-2 hours, or until firm enough to spread as a filling.
Sandwich pound cake slices together in 3 sections of 5 slices each; using 2 to 3 tbsps. chocolate mousse filling between slices. Place them side by side on a sheet of waxed paper, so as to form a loaf. (When you cut across loaf to serve, you will cut across cake slices). Ice the top and sides with any remaining mousse. Wrap waxed paper around the loaf. Shape into a neat loaf and refrigerate to set.
Place 2 oz. morsels (about 1/3 cup) in a glass beaker. Microwave 2 minutes on high, then stir until smooth. Dump chocolate onto a sheet of waxed paper and spread with a knife into a rectangle 7"x8". Refrigerate.
Place loaf on serving platter. Whip cream until stiff, then add powdered sugar and vanilla. Ice the loaf and pipe decorations around the bottom edges or sides. Peel waxed paper from chocolate, then break into pieces, and arrange on top of loaf. Dust with additional powdered sugar. Refrigerate and serve chilled.
KNOX BLOX
4 envelopes Knox gelatin
1½ cups cold fruit juice**
1½ cups fruit juice, heated
to boiling"
2 tbsps. honey or sugar (optional)
Sprinkle gelatin over cold juice. Let stand 1 minute. Add hot juice; stirring until gelatin is completely dissolved. Stir in sugar, if desired. Pour into a 8" or 9" pan. Chill until firm.
**Do not use pineapple juice.
Runner-Up Dianne Lawrence, Marion
BLACK FOREST CHERRY CHOCOLATE
CAKE
2/3 cup cocoa
2 cups flour
1 2/3 cups sugar
1¼ cups water
2/3 cup butter or margarine
3 eggs
2 tsps. instant coffee
2 tbsps. kirsch or maraschino cherry
liquid
1½ tsps. baking soda
1 tsp. vanilla extract
½ tsp. double acting baking
powder
½ tsp. salt
Butter Cream Frosting plus decorating
bag with star tip, or 3 cups whipped cream
12-15 maraschino cherries with
stems, drained
2½ oz. sliced almonds
1 can cherry pie filling with extra
fruit
1 large chocolate candy bar for
making chocolate curls
Preheat oven to 350°. Grease 2 round 9" cake pans. Coat bottoms and sides of pan lightly with cocoa. Into large bowl, measure the cocoa and remaining ingredients except frosting, cherries, almonds, and chocolate curls. With mixer at low speed, beat until just mixed. Increase speed to high; beat 4 minutes. Pour batter into pans. Bake 30-35 minutes or until toothpick comes out clean. Cool cake in pans on wire rack 10 minutes. Remove from pan and cool completely.
To prepare frosting: Beat together 1 cup butter flavored shortening, 2 lbs. of powdered sugar, 1 tbsp. clear vanilla, 1 tsp. salt, 1 tbsp. almond flavoring, 1 egg white, and ½ cup milk. Beat for approximately 5 minutes at high speed. Lay first cake layer upside down on serving plate. One inch from the edge, mark a line with a knife. Carve down ¾" inside this line and carefully take out pieces of the cake, Fill hole with single layer of cherries taken from the pie filling. Frost outside 1" with frosting. Lay on second layer right side up. Gently brush off loose crumbs. Frost completely. Cover sides with almonds. Pipe a shell border around lower and top edge of cake. Make a few mounds of frosting on top of cake. Lay drained cherry on each mound. Fill in with chocolate curls. Chill one hour or longer.
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Hummus is a Middle-Eastern spread. Use as you would guacamole.
HUMMUS
1 (16 oz.) can chick peas, drained
or 2 cups dried chick peas prepared according
to package directions
½ cup extra virgin olive
oil*
¼ to ½ cup tahini**
1/3 cup fresh lemon juice
2 cloves garlic
¼ cup minced fresh parsley
¼ cup minced fresh cilantro
salt, hot pepper sauce & ground
white pepper to taste
Process everything but the olive oil in a food processor or blender until smooth. Blend in the olive oil. Garnish with additional minced fresh parsley or cilantro. Serve with pita chips.
*If desired, substitute water, beginning with ¼ cup. Add more oil if dip is too thin.
**Tahini is a Middle Eastern sesame seed paste, available in the gourmet section of supermarkets or in health food stores.
MUSTARD SHORT RIBS
4 lbs. short ribs, separated
1/3 cup prepared mustard
2 tbsps. lemon juice
2 cloves crushed garlic
1 tbsp. sugar
1 tsp. salt
½ tsp. pepper
Place ribs in a shallow pan. Combine marinade and pour over ribs. Cover and refrigerate 24 hours; turning ribs occasionally. Brown ribs in a small amount of oil. Drain. Place ribs in a roasting pan. Top with 4 sliced onions. Pour marinade over the top. Cover and roast 2 hours at 350°.
CREAM OF ONION SOUP
¼ cup butter or margarine
4 cups coarsely chopped onion
¼ tsp. salt
2 tbsps. butter or margarine
2 tbsps. all purpose flour
½ tsp. salt
dash white pepper
4 cups milk, divided
Melt ¼ cup of butter in a skillet. Add onion and ¼ tsp. salt. Cover and cook until tender; about 15-20 minutes. Melt remaining butter. Blend in flour, remaining salt and pepper. Stir in 3 cups of milk. Cook and stir until thick and bubbly. Stir in cooked onion mixture and remaining milk. Heat through and serve.
BANANA NUT BREAD
2 large bananas
1 cup sugar
4 tbsps. shortening
2 eggs
2½ cups flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
½ tsp. vanilla
2/3 cup milk
½ cup chopped nuts
Mash the bananas and set aside to darken. Cream sugar, shortening and eggs. Sift dry ingredients together. Add dry ingredients alternately with milk to the creamed mixture. Stir in vanilla and nuts. Fill 2 greased and floured pans half full. Bake 350° 1 hour.
VENISON STEAK
2 lbs. venison steaks
½ cup vinegar
1 cup water
¼ cup pre sifted flour
1 tsp. salt
¼ tsp. pepper
½ tsp. garlic salt
¼ cup shortening
Pound the steaks until tender. Place steaks in a bowl and cover with water and vinegar. Soak 1 hour. Drain and pat dry.
Combine the dry ingredients together on wax paper. Coat both sides of the steaks. Heat shortening in a skillet. Brown both sides of steaks over medium heat until tender. Mushrooms may be added to skillet, if desired.
LEMON PINEAPPLE CAKE
1 (18 oz.) lemon cake mix
4 eggs
20 oz. can crushed pineapple, undrained
Beat eggs at high speed until frothy. Add cake mix and pineapple. Beat at medium speed for 1 minute. Spread into a well greased and lightly floured 9"x13" pan. Bake 350° 30 minutes until a toothpick inserted in the center comes out clean. Cool and frost.
8 oz. softened cream cheese
1 lb. can lemon frosting
Coconut (optional)
Beat cream cheese. Beat in the frosting. Spread over cake and sprinkle with coconut, if desired. Slice and top each piece with a maraschino cherry before serving.
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This page full of goodies was provided by Sue Gerhold of EconoFoods/Nash Finch.
SEAFOOD PASTA SALAD
½ cup lite mayonnaise
¼ cup Italian dressing
¼ cup (1 oz.) grated Parmesan
cheese
2 cups corkscrew noodles, cooked
& drained*
1½ cups (8 oz.) chopped
imitation crabmeat
1 cup broccoli flowerets
½ cup chopped green pepper
½ cup chopped tomato
¼ cup green onion slices
(use whole green onion)
Mix dressings and cheese until well blended. Add remaining ingredients. Mix lightly. Chill.
*Use multicolored noodles.
STUFFED PORK ROAST
¼ lb. bulk pork sausage
2 cups herb seasoned stuffing mix
1 cup peeled, chopped, tart apple
¾ cup hot water
½ cup diced celery
½ cup raisins
1 tbsp. diced onion
½ tsp. salt
½ tsp. sage
1/8 tsp. pepper
1 (4-6 lb.) boneless, rolled pork
loin roast
½ tsp. salt, divided
½ tsp. pepper, divided
½ tsp. ground coriander,
divided (optional)
6 slices bacon
1 (10 oz.) jar cherry preserves
2 tbsps. orange marmalade
cherry tomatoes
Cook sausage until slightly pink; drain well. Combine sausage and next 9 ingredients; set aside. Separate pork into two pieces. Sprinkle flat sides with ¼ tsp. each of salt, pepper and coriander. Spoon stuffing mixture lengthwise over one piece of pork. Top with remaining pork; turn under ends. Tie securely with heavy string at 2" to 3" intervals. Sprinkle outside with remaining ¼ tsp. each of salt, pepper and coriander. Place the roast in a lightly greased shallow roasting pan. Place bacon lengthwise over roast. Insert meat thermometer into thickest part of roast. Bake 325° 1 hour.
Remove bacon. Combine cherry preserves and orange marmalade; stir well. Brush roast with preserve mixture. Bake an additional 30-90 minutes (30 to 35 minutes per pound) or until meat thermometer register 170°, basting often. Place roast on a bed of watercress; garnish with orange twists and cherry tomatoes.
GARDEN HERB SALSA
1½ cups plum tomatoes, diced
½ cup red bell pepper, diced
½ cup yellow bell pepper,
diced
¼ cup shallots, minced
¼ cup fresh cilantro, chopped
1 tbsp. Jalapeno pepper, minced
1 tbsp. Tarragon, chopped
1/8 tsp. salt
2 tbsps. Balsamic vinegar or sherry
vinegar
2 cloves garlic, crushed
Combine all ingredients in a bowl and stir well. Cover and chill at least 30 minutes.
CAKE ROLLS
Prepare an angel food cake mix according to the package directions. Pour the prepared batter into a bun pan or jelly roll pan which has been lined with a sheet of waxed paper. Be sure that the waxed paper just fits the bottom of the pan. (Note: fill the pan ¾ full and use the extra batter for cupcakes).
Smooth the top of the batter and bake in a 375° oven 15-20 minutes or until surface is dry and the cake feels springy.
Cool the cake 3 minutes. Loosen the edges and invert onto a clean, lint free dish towel that has been sprinkled with 2-3 tbsps. of powdered sugar. Immediately roll the cake and towel jelly roll style. Cool completely. Carefully unroll. Fill with filling of choice, reserving some filling to top the finished cake roll. Re roll and place on a platter, seam side down. Garnish as desired.
Filling:
(Fruit & Yogurt 1 (8 oz.) fruit
flavored yogurt (strawberry, peach, etc.)
¾ cup milk
1 pkg. instant pudding
1-2 cups whipped topping
A few drops of appropriate food
coloring
Beat yogurt, milk and instant pudding together 1 minute. Stir in food coloring. Let stand 5 minutes. Fold in the whipped topping.
A traditional Czech favorite!
LISTY (LEAVES)
2 egg yolks
2 tbsps. cream or canned milk
2 tbsps. whiskey or brandy
6 tbsps. (or more) flour
Combine yolks, cream and whiskey in a small bowl. Add enough flour to form a soft, but not sticky, dough. Place on board and knead to a "stretchy" state. Divide into 8 pieces. Roll out as thinly as possible into 10"x12" rectangles. Cut into 12 pieces. Slit center of each piece twice. Fry in deep fat. (Watch carefully; they brown quickly). Place on paper towels to drain. Sprinkle top with powdered sugar.
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DILLY DIP
1 cup mayonnaise
1 cup sour cream
1 tbsp. instant onion flakes
1 tbsp. parsley flakes
1 tsp. dill weed
1 tsp. Beau Monde
Combine and chill.
PASTA WITH BLACK BEANS AND BROCCOLI
¾ tsp. olive oil
1 clove garlic, minced
1/3 cup vegetable or chicken stock
½ lb. canned black beans,
rinsed & drained
1/8 tsp. chili pepper flakes
1 tbsp. packaged pesto sauce
3 oz. small shell pasta
6 oz. broccoli florets
1 tbsp. grated Parmesan cheese
Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic 1 minute. Stir in stock, beans and chili pepper flakes. Simmer 5 minutes or until sauce begins to thicken. Stir in pesto and set aside. While sauce is cooking, cook pasta in boiling salted water 7 minutes or until almost tender. Add broccoli and cook another 4-5 minutes or until broccoli is almost tender and pasta is al dente. Drain thoroughly. Transfer pasta and broccoli to sauce and toss until coated. Season with salt and pepper to taste. Serve with Parmesan.
COOKIES DEKRAUT SWISS BURGER
6 oz. Cookies Bar-B-Q Sauce
2 lbs. ground beef
¼ lb. Swiss cheese, grated
1/3 cup sauerkraut, finely cut
Combine all of the ingredients. Form into 5 oz. patties. Serve on rye bread.
Happy Spring! At last, warmer weather in Iowa.
It looks like Open Line listeners have given us a good variety of recipes for our March/April issue. I know you will enjoy the ones included from the Ar-Jay Center Chocolate Fest. Of course, we have left all the calories out!
Mark your calendars for June 6, as we will be celebrating WMT Night at the Ballpark. Tickets will be free from participating sponsors and those attending will have a chance to win cash and prizes to be given away. We hope to see you there.
Sharon Kaye Reeves
Enjoy COOKIES Regular or Western
Style
Bar "BQ" SAUCE
For more recipes send self-addressed
stamped envelope to:
Cookies Food Products 104 N. Cornfield
Rd.
Wall Lake, Iowa 51466
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