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And how about that month of April for weather? Somebody wrote and told me I should not have used that snow ice cream recipe in the March bulletin. But the three kings and that lovely queen are due this month so we can all get serious about our gardens and outdoor plants. One sign of the season turned up on the Open Line during the past month. Rhubarb recipes already yet. And along with the rhubarb recipes in this month's bulletin is a big variety of all kinds of recipes. I'm sort of doing my Spring housecleaning with this bulletin, cleaning up a lot of old recipes that didn't get into previous bulletins for lack of space. So happy May and I hope you enjoy this month's Best of the Open Line.
CHELSEA RHUBARB CREAM PIE
2½ cups cut-up rhubarb
1 cup sour cream
1¼ cup sugar
2 tablespoons tapioca
Cinnamon
Line a deep nine inch pie pan with pie crust pastry. Cut rhubarb in small pieces and put into pie shell. Mix cream, sugar and quick tapioca and pour over rhubarb. Sprinkle with cinnamon. Bake at 450° for ten minutes, then reduce heat to 350° and bake until done.
BAKERY FROSTING
3 cups powdered sugar
1 egg white
2 tablespoons water
¼ cup sugar
¼ teaspoon salt
½ cup shortening
1 teaspoon flavoring
Mix powdered sugar and egg white in mixer bowl. Beat until smooth. In a sauce pan, combine water, sugar and salt and boil one minute. Pour hot mixture over sugar and egg whites. Blend well. Add shortening and flavoring, beating while adding and continue to beat until creamy and smooth.
CLINTON APPLE CRISP
1 cup sifted flour
½ to 1 cup sugar
1 teaspoon baking powder
¾ teaspoon salt
1 unbeaten egg
1/3 cup melted shortening
½ teaspoon cinnamon
Apples, peeled and cut-up, to fill
¾ of 9 by 13 inch baking dish
Mix first five ingredients with a fork. Drop unbeaten egg into dry mixture and mix until crumbly. Sprinkle over apples in baking dish. Pour shortening over that and top with cinnamon. Bake for 30 to 40 minutes at 350°.
NEVA FISCHER'S PIE CRUST: Half as much lard as flour and half as much water as lard. For example, 2 cups flour, 1 cup lard and ½ cup water. It is quite moist and you can use a lot of flour roll it out and it will still be tender. (Neva Fischer, Strawberry Point, Iowa)
HOT FUDGE SAUCE
1½ cup evaporated milk
2 cups sugar
4 ounces unsweetened chocolate
¼ cup butter
1 teaspoon vanilla
½ teaspoon salt
Heat milk and sugar to rolling boil. Boil one minute. Add chocolate when melted and beat till smooth. Beat till creamy. Remove from heat, add butter and vanilla and salt.
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RHUBARB SALAD
2 cups rhubarb, cut up
½ cup sugar
¼ cup water
1 package strawberry jello
1 cup boiling water
½ can pineapple tidbits,
drained
2 medium apples, chopped
¼ cup walnuts chopped
Cook rhubarb in ½ cup water and sugar until rhubarb is soft. Let rhubarb stand covered, until cool. Dissolve jello in boiling water. Add rhubarb to jello and chill till thick. Add remaining ingredients and chill till firm.
UNCOOKED HONEY ICING
3½ cups sifted powdered sugar
½ teaspoon salt
6 tablespoons Crisco
½ cup honey
3 to 5 tablespoons hot milk
Cream sugar, salt and Crisco. Add honey slowly, continuing to beat. Then beat in hot milk a tablespoon at a time. Stop adding milk when icing looks porous and begins to look satiny.
BLENDER MAYONNAISE
Blend ¼ cup olive oil with 1 egg, 2 tablespoons vinegar, 1 teaspoon dry mustard, and 1 teaspoon salt for about 5 seconds. Add ¾ cup more olive oil while blender is running and stop when last of oil is blended.
HOME MADE ICE CREAM
1 tablespoon cornstarch
½ teaspoon salt
1½ cup sugar
1½ quarts whole milk
4 eggs, beaten
4 cups whipping cream
1 tablespoon vanilla
Blend cornstarch, salt and sugar in top of double boiler. Stir in 1 quart of the milk slowly to keep it smooth. Cook over boiling water 20 minutes, stirring occasionally. Beat eggs until light, and gradually stir small amounts into hot mixture. Return to double boiler and cook and stir 2 minutes longer. Remove from heat and cool. Strain. Stir in remaining ingredients. Pour into freezer can and freeze.
HAM SAUCE
1/3 cup currant jelly
1 tablespoon prepared mustard
2 tablespoons butter
¼ teaspoon ground cloves
Melt and blend over heat. To be used on the table as a sauce for baked ham.
JESUP BLENDER SPONGE CAKE
6 egg yolks
½ cup cold water
1½ cup sugar
1½ cup cake flour
¼ teaspoon salt
6 egg whites
¾ teaspoon cream of tartar
½ teaspoon vanilla
½ teaspoon lemon extract
Blend egg yolks until lemon color. Add cold water and blend on high for 1½ minutes. Gradually add sugar. Add extracts. Sift flour with salt three times. Fold into egg mixture which has been poured into a bowl. Beat egg whites until foamy. Add cream of tartar. Beat until peaks are glossy. Fold into first mixture. Bake in ungreased 10 inch tube pan at 325° for 1 hour.
SPINACH ITALIENNE
1 ten ounce package frozen spinach
2 eggs, slightly beaten
2 cups milk
¾ cup pre-cooked rice
1/3 cup minced onion
1/3 cup grated cheddar cheese
½ teaspoon garlic salt
1 teaspoon salt
¼ teaspoon oregano
Prepare spinach as directed, drain and set aside. Mix eggs, milk, rice, onion and cheddar cheese. Add spinach and remaining ingredients. Spoon into 11 by 7 inch baking dish. Bake at 325° for 30 to 40 minutes.
HOME MADE ICE CREAM
Beat 5 eggs till frothy. Slowly add 3 cups sugar, beating while adding and after until sugar is completely dissolved. Pour into freezer can and add 4 - 4½ cups cream, a pinch of salt, and vanilla (the more the better). Fill with milk as needed.
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MOCK PIZZA
Brown one pound hamburger and one medium sized onion. Cook till onion is soft. Line a 9 by 9 inch pan with soda crackers. Put half of hamburger mixture on crackers. Top hamburger with a layer of cheddar cheese (or cheese you would like better). Add another layer of soda crackers, and another layer of hamburger, another layer of cheese and another layer of soda crackers. Cover all with 1 can tomato soup and ½ can of milk, mixed. Cover pan with aluminum foil and bake at 350° for 45 to 50 minutes.
PIZZA DOUGH
1 cup warm water
1 teaspoon sugar
1 cake yeast
2 tablespoons corn oil
1½ tablespoon salt
1½ cup flour
Mix water, sugar and yeast and let set until yeast and sugar dissolves. Stir in remaining ingredients. Mix into a smooth ball of dough. Let set in a warm place and raise for 25 minutes. Grease cookie sheet and hands. Roll out dough or stretch with hands until it fits cookie sheet.
PIZZA SAUCE
1 6 ounce can tomato paste
½ cup water
1 teaspoon salt
1 teaspoon crushed oregano
Dash of pepper
4 tablespoon olive or salad oil
Mix tomato paste, water, salt and crushed oregano. Spread on two 12 inch pizzas. After spreading on pizza, top with 2 tablespoons olive or salad oil on each pizza.
INGREDIENTS FOR CHILI FOR 60
10 pounds hamburger
2 cups chopped onions
1 gallon kidney beans
14 quarts tomato juice
2¼ ounces chili powder or
4½ tablespoons chili powder
½ cup brown sugar
Salt and pepper
Leaves from one bunch celery, chopped
fine
Cook according to regular chili recipe.
LA MOTTE SPANISH STEW
2 pounds beef cut in 1 inch cubes
1 eight ounce bottle Cataline French
Dressing
2 cups water
1 cup sliced stuffed olives
8 small onions
8 small whole potatoes
Brown meat in ¼ cups of the dressing. Add remaining dressing and water. Cover and cook slowly for 2 hours. Add remaining ingredients and cook 45 more minutes or until meat and vegetables are tender. Thicken liquid for gravy if desired. Serve 6 to 8.
URBANA PRESSURE COOKED SPARERIBS
3 pounds ribs
1 slice medium sized onion
1 teaspoon paprika
3 teaspoons salt
½ cup catsup
¼ cup vinegar
2 tablespoons water
2 teaspoons chili powder
Brown ribs in fat in cooker. Put onion on top of ribs. Combine remaining ingredients and pour over ribs. Cook for 30 minutes at 10 pounds pressure.
SMOKY FLAVORED BARBEQUED RIBS
4 pounds meaty spareribs
2 teaspoons liquid smoke
1 cup catsup
1/3 cup Worcestershire Sauce
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon Tabasco Sauce
Brown spareribs in oven or top of stove. Pour liquid smoke over meat. Mix remaining ingredients and pour over meat. Baste every 20 minutes. Bake 350° for 1 hour. 15 minutes before serving add 2 teaspoons more liquid smoke and 1 teaspoon celery seed.
SMOKY BARBEQUE SAUCE: Melt ¼ cup butter in sauce pan. Add ¼ cup brown sugar, ¼ cup cider vinegar, 2/3 cup catsup, 1/3 cup water, 2 tablespoons Soy Sauce, 2 tablespoons WOR Sauce, 1 tablespoon prepared mustard, 1 medium onion finely chopped, 2 tablespoons lemon juice, 2 tablespoons liquid smoke, ¼ teaspoon pepper and 1½ teaspoons salt. Simmer slowly about 30 minutes, stirring frequently.
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BARBEQUED SPARERIBS AND SAUCE
Put ribs in shallow roasting pan with meaty side up. Slice one medium onion very thin and one lemon ( you can use lemon juice instead ) and put on meat. Roast at 350°, uncovered, for 30 minutes. Pour off fat. Combine the following ingredients and bring to boil.
1 cup catsup
1/3 cup Worcestershire Sauce
1 teaspoon chili powder
1 teaspoon salt
3 dashes Tabasco Sauce
2 cups water
Pour over ribs. Return to oven and bake at 350° for another hour, basting frequently.
BLENDER SALMON LOAF
1 one pound can pink salmon
2 eggs
½ teaspoon salt
¼ teaspoon pepper
1 slice bread, quartered
½ cup milk
3 tablespoons butter
1 onion slice, ½ inch thick
2 tablespoons parsley clusters
1/8 teaspoon thyme
2 to 3 tablespoons lemon juice
Preheat oven to 400°. Put salmon in mixing bowl. Drain and flake. Put remaining ingredients into blender. Blend on high for 15 seconds. Pour over salmon in bowl and mix well. Put into greased 9 by 5 by 3 inch pan. Bake for 40 minutes. (Mrs. Floyd E. Richtsmeier, Ackley, Iowa)
FORGOTTEN ROAST
1 five pound rump roast, rolled
or not
1 package dry Lipton's Onion Soup
Mix
1 can undiluted Cream of Celery
Soup
Place roast on foil, pour over soup, sprinkle on dry soup, and wrap up tight. Place in 325° oven for 4 or 5 hours. Test for doneness with fork. Place wrapped roast in a shallow roasting pan. When done, remove foil and release all liquid into pan, add thickening (but no salt and pepper). (Mrs. James Bradshaw, Minneapolis, Minnesota)
SOUR CREAM WAFFLES
1 cup sifted flour
½ tablespoon sugar
¼ teaspoon salt
¼ teaspoon soda
1 well beaten egg yolk
1 cup heavy sour cream
1 stiffly beaten egg white
Sift dry ingredients. Add combined egg yolk and cream. Beat till smooth. Fold in egg white. Bake on hot waffle iron. (Mrs. Don Burzlaff, Calamus, Iowa)
HEATH BAR CAKE
2 cups brown sugar
2 cups flour, sifted
½ teaspoon salt
½ cup butter or margarine
1 cup buttermilk
1 egg
1 teaspoon soda
1 teaspoon vanilla
½ cup nuts
6 Heath Bars
Mix brown sugar, flour, salt and butter or margarine together, reserving one cup of the mixture. Dissolve soda with buttermilk, egg and vanilla. Mix together nuts, Heath Bars (broken up) and reserved sugar mixture. Grease and flour 9 by 13 inch pan. Combine first mixture with buttermilk mixture and pour into pan. Sprinkle nut and candy bar mixture over top and bake at 350° for 30 to 40 minutes.
WAX REMOVER: Combine 1 cup Tide or other detergent with 6 ounces of household ammonia and 1 gallon hot water. Apply with mop and let stand a few minutes before mopping up or scrubbing.
TO CLEAN PLASTER OF PARIS: Apply a thick coating of Argo Lump starch. When set, brush it off.
WAX STRIPPER: To each gallon hot water, add ¼ cup Perfex and ½ to 2 cups household ammonia. Let stand a few minutes before mopping up or scrubbing.
TO REMOVE PLASTIC BAGS FROM PANS: Dip a damp cloth in dry soda and rub on cold utensil. Rub with enthusiasm and faith.
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