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In March 1963, we offered the first Open Line bulletin. It was a modest two page mimeographed collection of some of the recipes and hints from the first two months of the Open Line. Over three thousand of you wrote and asked for your copy. Today, we print over ten thousand copies of a four page edition each month and have very few copies left for our back issue file at the end of the month. It's such a pleasure each month to sit down and put your recipes in print for your monthly bulletin. I hope it pleases you to make your recipes available to the Open Line as much as it does for me to say proudly each month, "Here's the best of the Open Line".
SNOW ICE CREAM
Mix together 2 cups milk, 2 eggs, 1½ cups sugar, ½ teaspoon salt and 3 teaspoons vanilla. Whip together and add clean, fresh fallen snow, not packed, until no more can be added. It can be frozen for later use.
CHERRY PUDDING
1 tablespoon butter
4 tablespoons sour milk
1 teaspoon soda
1 can (2 cups) sour pitted cherries
1 cup raw sugar
1 egg
1½ cups unbleached flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup nut meats
Cream butter and sugar. Stir soda into sour milk. Drain cherries, reserving juice for sauce. Combine all ingredients and transfer to a 9 inch square ungreased pan. Bake in 350° oven about 40 minutes. Serve topped with cherry sauce and whipped cream.
CHERRY SAUCE: Blend ½ cup brown or raw sugar and 1 tablespoon flour. Heat cherry juice from cherries and stir in sugar and flour mixture. Add 1 T. butter and boil until thick. Serve hot over pudding. Top with whipped cream. (Mrs. Frank Carsen, Harwood Heights, Illinois)
SALMON SOUP
Heat together one large can salmon, two quarts milk, butter, salt and pepper. That's it.
$500 PRIZE CHERRY PIE
1 can unsweetened cherries
1 cup white sugar
6 level teaspoons cornstarch to
2/3 cup of cherry juice
Pinch of salt
1 or 2 teaspoons butter
½ teaspoon almond flavoring
(optional)
Heat cherry juice, cornstarch and sugar. Stir until completely dissolved. Pour juice mixture over cherries in an unbaked pie shell. Bake at 425° for 10 minutes, then 350° for 20 minutes. (Mrs. Leona Coffman, Waverly, Iowa)
AMANA GERMAN SOUP
Boil one ring of fresh pork sausage in 1½ quarts water along with one onion, cut-up. While sausage is boiling, mix 1 cup flour, dash of nutmeg, dash of salt, 1 egg and just enough water to make a batter thick enough to go through potato ricer. Remove sausage from broth and dip ricer into hot broth. Then squeeze flour mixture into broth. Bring to a hard boil. Remove from heat. Cover and let stand. Heat again before serving. Sausage is served separately. (Mrs. Roy Setzer, South Amana, Iowa)
CUPCAKE FILLING
Mix 2/3 cup shortening, ½ cup sugar, 1/3 cup Evaporated milk, ¼ teaspoon salt and 1 teaspoon vanilla. Beat 10 minutes at high speed. Add ¼ cup powdered sugar and 1 tablespoon water if needed. Beat one more minute. Use cake decorator to squeeze filling into baked cupcakes.
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MOCK WHIPPED CREAM
1 cup milk
¼ cup flour
1 cup butter or margarine
1 cup sugar
2 teaspoons vanilla
Combine flour and milk. Stir until smooth and thickened. Remove from heat and cool. Cream butter and sugar until light and fluffy. Add cooled flour and milk mixture with vanilla and beat briskly until light and fluffy and sugar has disappeared.
WATERLOO RAW APPLE CAKE
2 cups finely cut apples, peeled
1 cup walnut meats
1 egg
1 cup sugar
½ cup oil
1 cup flour
½ teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
1 teaspoon cinnamon (optional)
Combine apples and nut meats, egg and sugar. Add oil. Sift dry ingredients and add to first mixture. Bake in greased cake pans at 350° for 30 to 35 minutes.
RAISIN CREAM PIE
2¼ cups milk
¾ cup brown sugar
4 tablespoons corn starch
2 eggs
1 tablespoon butter
1 cup raisins
1 teaspoon vanilla
Scald 2 cups of the milk. Mix sugar and cornstarch and mix with rest of milk. Add egg yolks and blend. Pour into hot milk, stirring constantly. Cook until thick and smooth. Add raisins and butter. Beat well. Remove from fire. Add vanilla and pour into baked pie shell. Use egg white to make meringue topping and brown.
FIG FILLING: Cook 1½ cup dried figs (cut up fine), ½ cup sugar, ½ cup water and 2 tablespoons lemon juice slowly until thick. (About 5 minutes) Cool before using.
BLENDER CHEESE CAKE
Blend thoroughly:
8 ounce package softened cream cheese
½ cup sugar
1 tablespoon lemon juice
½ teaspoon vanilla
2 eggs
Dash of salt
Pour into graham cracker crust. Bake at 325° for 25 minutes. Top with one carton sour cream, 2 tablespoons sugar and ½ teaspoon vanilla. Return to oven for ten minutes.
BLENDER CORN SOUP
Combine in blender:
1 cup whole kernel corn
2 cups milk
1 slice bread, trimmed and torn
in pieces
1 slice medium sized onion
1 teaspoon salt
Dash of pepper
Cover and blend on high speed for 20 seconds. Heat in pan just to boil, stirring constantly.
O HENRY BARS
4 cups oatmeal
1 cup brown sugar
1 cup margarine
½ cup white Karo Syrup
Mix like pie crust and put into a 10 by 15 inch pan (doesn't need to be greased). Bake 10 to 15 minutes at 350°, DO NOT OVER BAKE. It should look bubbly. Cool. Melt one 6 ounce package chocolate chips and ¾ cup chunk peanut butter together. Spread over the first mixture. Keep in the refrigerator. They will seem hard to cut but will soften at room temperature in just a few minutes. (Mrs. Ray Jackson, Vinton, Iowa)
CHICKEN NOODLE SOUP: Cook five or six pieces of chicken necks, backs, etc. in 1½ quarts cold water for 30 minutes. Beat 1 egg and add ¾ cup sifted flour and ½ teaspoon salt. Stir with fork to combine flour and moisture. Bring broth to boil after removing chicken. Rub noodle dough between fingers and drop into broth in pieces. Pick chicken meat from bones, add to noodles and broth and serve.
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CHRISTMAS CACTUS
For many years, the Christmas Cactus has been the pride and joy of the housewife. It requires very little treatment and care and will burst forth with brilliant bloom during short dull days of winter--November to January.
Greenhouse treatment is not necessary to produce abundant bloom. The important points are watering and lighting with caution. If artificial light is not held off when growth begins to cease in September and October the plant may not set bud.
It has a habit of being naturally pendant and if a quantity of cuttings, two or three joints, are placed in a mossed hanging basket in early March, by next December every terminal joint should have buds. These will develop slowly in a temperature of 45° and flower in January and February.
Because it is a plant driven by demands for light or moisture to seek a place in bark of tree rather than succumb upon the dark floor of a forest, it will do best if soil is kept on the acid side. This may be obtained by watering every three or four weeks with one tablespoon of vinegar in a quart of water, a soaking with Miracid solution, or frequent waterings with milk and cream bottle rinsings. Plant may be carried over from year to year with little if any particular attention being given potting soil if original mixture contained a generous amount of cow manure. Potting soil containing equal parts loam, sand, peat moss and leaf mold plus generous amount of cow manure is most satisfactory.
Christmas cactus may be grown outside during summer or in a cool house, followed with drying off during September and October along with decreased daylight. As soon as flower buds appear, normal watering should be resumed.
The young plants are more dependable for flowering and it is better to propagate plants frequently than to keep old hard stemmed specimens which tend to get large and out of shape and present a problem in placing them. During the off blooming period, plant should be placed under spray frequently to keep leaves clean, fresh and free of disease and insects.
ONION AND GARLIC EQUIVALENTS
½ teaspoon onion powder equals
1 teaspoon chopped raw onion.
1 teaspoon onion salt equals the
flavor of 1 medium size raw onion.
1/8 teaspoon minced or garlic powder
equals one clove fresh garlic.
3 drops liquid garlic equals one
clove fresh garlic.
To use dried mushrooms, soak them in quite warm salt water for awhile. Rinse well and use as fresh mushrooms.
HASH BROWN POTATOES
Cook IDAHO RUSSETT potatoes in skins until you can get fork about ¼ of the way through. Be sure not to over-cook. Cool and skin. Run through ricer or shredder. Do not use much grease in your skillet. Use just enough to keep from sticking. HERE IS THE BIG SECRET. Sprinkle with paprika along with salt and pepper. The paprika is what browns the potatoes and makes the world of difference. (A Waterloo listener)
FOUR FLAVORS FOR HOT POPPED CORN
Season popped corn for variety with these suggestions: Amounts will flavor two quarts of popped corn.
GARLIC CORN: Melt ¼ cup butter, add 1/8 teaspoon garlic salt and ½ teaspoon plain salt. Mix well and pour over hot popped corn.
CHILI CORN: Melt ¼ cup butter, add ½ teaspoon chili powder and 1 teaspoon salt. Mix well and pour over popped corn. It's helpful to combine chili powder and salt before adding to melted butter.
CHEDDAR CORN: Carefully melt ¼ cup butter. Add ½ cup grated Cheddar cheese and ½ teaspoon salt. Mix well and pour over popped corn.
PARMESAN CORN: Melt ¼ cup butter. Add ¼ cup grated Parmesan cheese and ½ teaspoon salt. Mix well and pour over popped corn.
VERY IMPORTANT: Return renewal cards with your dollar for another year's bulletins. Thank you.
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MEAT AND TATER PIE
2 sticks pie crust mix
1 pound ground beef
½ cup milk
½ envelope dry onion soup
mix
Dash of pepper
Dash of allspice
1 12 ounce package of loose packed
frozen hash brown potatoes
Prepare pie crust mix according to directions. Roll out two 9 inch pie crusts. Line 9 inch pie plate with pastry. Combine meat, milk, soup mix and spices. Mix lightly. Lightly pack into pastry lined pie plate and top with potatoes. Adjust top crust. Seal and flute edges. Cut slits for steam to escape. Bake at 350° for about an hour or until crust is brown. Serve with warm catsup.
DILLY BREAD
1 cake yeast
¼ cup warm water
1 cup creamed cottage cheese
2 tablespoons sugar
1 tablespoon minced onion
1 heaping tablespoon butter
2 teaspoons dill seed
1 teaspoon salt
¼ teaspoon soda
1 egg
2½ cups flour
Soften yeast in water. Combine cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast in a bowl. Add flour gradually to form a soft dough, beating well after each addition. Cover and let rise in a warm place until light and double in size (about 50 to 60 minutes). Stir down and turn into well greased 8 inch two quart casserole. Let rise until light (30 to 40 minutes). Bake at 350° for 40 to 50 minutes or until golden brown. Brush top with soft butter and sprinkle with salt.
HOT DOG SURPRISES: Mix 2 cups chopped wieners, 1/3 cup grated cheese, 2 boiled eggs (chopped), 3 tablespoons chili sauce, 2 tablespoons relish and 1 teaspoon prepared mustard. Spread in eight coney buns and wrap in foil. Bake 10 - 12 minutes at 375°.
MACARONI SCALLOP WITH SALMON: Cook one cup macaroni in boiling water. Drain and rinse. Alternate layers of macaroni and one 16 ounce can flaked salmon in a buttered casserole. Sprinkle each layer with chopped onion, green pepper and salt. Pour one cup thin white sauce over top layer and top that with buttered crumbs. Bake for 30 minutes at 350°. Six servings. (Mrs. Leonard Starry, Cedar Rapids, Iowa)
SLOPPY MOLLIES
1 pound ground beef
1 grated onion
¼ head grated cabbage
½ cup oatmeal
1 can undiluted mushroom soup
½ teaspoon chili powder
Chopped green pepper
Brown ground beef with onion. Add grated cabbage and remaining ingredients. If needed, add water as desired. Simmer. Serve on buns.
OTTUMWA DUMPLINGS
1 egg, beaten
6 tablespoons water
1 tablespoon shortening (cooking
oil)
1 cup flour
3 teaspoons baking powder
½ teaspoon salt
Beat eggs, add water and shortening. Mix well. Sift dry ingredients and add to first mixture. Drop by teaspoons into boiling broth. Cook uncovered or covered.
COTTAGE CHEESE COOKIES
1½ cup sifted flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter or margarine
1/3 cup cottage cheese
¼ cup skim milk
2 teaspoons liquid sweetener
½ teaspoon almond extract
Sift flour, baking powder and salt and set aside. Cream remaining ingredients and blend into dry ingredients. Form into two rolls about one inch in diameter. Wrap in wax paper and chill overnight. Cut into 1/8 inch slices. Bake on ungreased cookie sheets at 350° for 12 to 15 minutes. Each cookie equals fourteen calories.
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