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By the time this bulletin arrives, most of you will be aware of our move to the Amana Colonies of Iowa. Barbara and I are the new owners of the Die Heimat Motor Hotel in Homestead and will be making our home there after July 1. We have so much to thank you for. Your kindness and help you have been so quick to offer on and off the air and your willingness to share treasured family recipes have made the Open Line the extra special radio program that it is. Instead of saying Good Bye, just let me say an extra Thank You for your warmness and friendship you've extended the Loyds through the Open Line. In Hawaii, we learned a word that seems very appropriate for this occasion. It's a word that combines Thank you and Farewell with Love. To you, dear friend . . . Aloha!
GREEN BEAN CASSEROLE
3 tablespoons butter
2 tablespoons flour
¼ teaspoon sugar
½ teaspoon grated onion
1 cup dairy sour cream
2 packages frozen French style
green beans, cooked according to package directions or 2 cans green beans,
drained
½ pound grated mild cheddar
cheese
½ cup corn flake crumbs
Melt 2 tablespoons of the butter and add the 2 tablespoons flour. Cook gently and remove from heat. Stir in sugar, grated onion and sour cream. Fold in beans. Place in a two quart casserole. Cover with grated cheese and the corn flake crumbs mixed with remaining butter. Salt to taste while mixing. Sliced water chestnuts can be added with beans. Bake at 350° until hot and bubbly.
CROCK POT ROLLED ROUND STEAK
1 round steak
Salt and pepper to taste
½ cup parmesan cheese
2 tablespoons parsley flakes
10 ounces tomato soup or cream
soups
1 teaspoon vinegar
1 teaspoon oregano
Sprinkle one side of steak with salt, pepper, cheese and parsley flakes. Roll tightly, jelly roll fashion. Place in crock pot, bending to fit. Mix remaining ingredients and pour over top. Cover and cook on low for 8 to 10 hours. Spoon sauce over top after cooking.
ZUCCHINI CASSEROLE
6 cups thinly sliced zucchini
2 slightly beaten egg yolks
1 cup dairy sour cream
2 tablespoons all purpose flour
2 beaten egg whites
1½ cups sharp cheddar cheese,
shredded
6 slices crisp bacon, crumbled
1 teaspoon margarine or butter
¼ cup dry bread crumbs
Simmer squash until tender. Do not overcook, however. Drain well. Salt to taste. Combine egg yolks, sour cream and flour. Fold in beaten egg whites. Put half of squash in buttered baking dish. Then a layer of half the egg mixture, a layer of half the cheese and all of the bacon. Then add a layer of the remaining zucchini, egg mixture and cheese. Melt butter and coat bread crumbs. Top casserole with Guttered crumbs. Bake at 350° for 20 to 25 minutes, or until hot and bubbly.
PINEAPPLE COTTAGE CHEESE SALAD
1 small package wild strawberry
Jello
20 ounce can crushed pineapple
1 pound small curd cottage cheese
1 large package frozen Cool Whip
Dissolve Jello and pineapple in a three quart saucepan and bring to boil. Cool and let thicken. Add cottage cheese and Cool Whip. Blend together and pour into 13" by 9" pan and refrigerate. It will last up to two weeks in the refrigerator, if it lasts that long. (A recipe by Mrs. George J. Machacek in the St. Joseph's Cookbook compiled by our Lady's Society of St. Joseph's Church in Marion, Iowa)
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DAVENPORT DELUXE RHUBARB PIE
1 unbaked shell with high fluted
edges
3 cups rhubarb cut into pieces
2 cups sugar
5 tablespoons flour
3 well beaten eggs
Few drops of red food coloring
Mix all ingredients and pour into unbaked pie shell.
¼ cup flour
¼ cup oatmeal
¼ cup brown sugar
¼ teaspoon baking powder
¼ teaspoon soda
¼ to ½ cup margarine
Mix together until crumbly and top pie. Bake at 425° for 25 minutes, then 350° for 30 minutes.
RHUBARB PINEAPPLE PIE
3 tablespoons quick cooking tapioca
1¼ cups sugar
½ teaspoon salt
2½ cups fresh rhubarb, cut
into ½ inch pieces
16 ounces pineapple tidbits, drained
1/3 cup water
1/3 cup packed brown sugar
3 tablespoons flour
½ teaspoon cinnamon
2 tablespoons slightly softened
butter
Unbaked 9 inch pastry crust
Combine tapioca, sugar, salt, rhubarb, pineapple and water. Let stand 15 minutes. Put mixture into crust. Top with crumbled mixture of brown sugar, flour, cinnamon and butter. Bake at 425° for 35 to 40 minutes.
RHUBARB CREAM PIE
1½ cups sugar
3 tablespoons flour
½ teaspoon nutmeg
1 tablespoon butter
2 beaten eggs
3 cups cut up rhubarb
1 recipe of plain pastry
Blend sugar, flour, nutmeg and butter. Add beaten eggs and beat until smooth. Pour over rhubarb in pastry lined pie pan. Top with pastry, cut in fancy shapes or criss cross with lattice or whatever. Bake at 450° for 10 minutes, then at 350° for 30 minutes.
RHUBARB SPONGE PIE
2 egg yolks
1 teaspoon lemon juice
1 cup sugar
2 tablespoons butter
4 tablespoons flour
1 cup milk
2 egg whites, beaten
Combine all but egg whites, then fold in egg whites last. Pour over 2 cups rhubarb in an unbaked pie shell and bake for one hour at 350°. May also be prepared in a casserole without pastry. Baking time the same.
RHUBARB CUSTARD CHIFFON PIE
Pour boiling water over 4 cups cut up rhubarb. Drain after five minutes. Line pie pan with dough, then fill with rhubarb. Pour the following over rhubarb.
1 cup sugar
¼ cup flour
2 tablespoons water
2 egg yolks
Mix well and spread over the top. Bake at 350° for 45 minutes. Make meringue with egg whites and return to oven to brown.
UNBAKED RHUBARB PIE
Baked pie shell
2 cups diced rhubarb
1 cup sugar
3 ounce package strawberry Jello
1 tablespoon lemon juice or orange
juice
1 small can chilled Evaporated
Carnation Milk
Combine rhubarb and sugar. Cook slowly until tender. Add Jello dry. Dissolve and cool. Then add juice. Whip milk to peak stage. Fold into rhubarb mixture. Pour into cooked pie crust. Chill before serving.
RHUBARB JUICE
Wash rhubarb and cut into small pieces. Put into large pan such as a Dutch Oven and cover with water. Cook 10 to 15 minutes or until soft. Let set a while. Strain juice into a large pan. Use 1 cup sugar for every 4 cups juice. Stir well and bring to a boil. Pour into clean jars to within ½ inch of top. Tighten lid. Process 5 minutes at five pounds pressure in pressure canner.
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SUPER RHUBARB CAKE
½ cup chopped dates
¼ cup water
½ cup butter or margarine
1½ cups brown sugar
1 egg, beaten
2 cups flour
1 teaspoon soda
1 cup sour milk
1 teaspoon vanilla
2 cups cut up fresh rhubarb
Cook dates and water in a heavy saucepan until thick. Add butter or margarine, brown sugar and egg. Mix well. Sift flour and soda and add to first mixture alternately with sour milk. Stir in vanilla and rhubarb. Turn into a greased 9 by 13 inch pan. Sprinkle with a topping made with:
½ cup white sugar
1 teaspoon cinnamon
½ cup chopped nuts
½ cup coconut
Bake at 350° for 30 to 40 minutes.
ROSY RED RHUBARB CAKE
½ cup shortening
2 cups sifted flour
2½ teaspoons baking powder
¼ teaspoon salt
¼ cup brown sugar
1 egg, slightly beaten
¾ cup milk
5 cups diced rhubarb
3 ounces strawberry Jello
6 tablespoons butter
1½ cups sugar
½ cup flour
Cut shortening into sugar and sifted dry ingredients. Add egg and milk. Mix well. Spread in bottom and a little up the side (about half way up) of a 9 by 13 inch pan. Put rhubarb on top and sprinkle Jello over rhubarb. Mix butter, sugar and flour and sprinkle over all. Bake at 350° for 50 minutes.
RHUBARB SOUFFLÉ
3 cups stale bread, cut in cubes
1 stick melted margarine
1 cup sugar
2 cups cut up rhubarb
Mix bread, margarine and sugar and mix together well. Add rhubarb and mix well. Bake at 325° for 35 to 40 minutes until rhubarb is tender.
RHUBARB COBBLER OR APPLE ROLL
4 medium apples or 4 cups rhubarb
1½ cups sugar
1 pint water
2 cups flour
½ teaspoon salt
2 tablespoons sugar
3 teaspoons baking powder
4 tablespoons shortening
¾ cup milk
Boil the 1½ cups sugar and water while making the dough with remaining ingredients. Just stir together for biscuit dough (or Bisquick may be used). Put rhubarb in bottom of 9 by 13 inch pan. If apples are used, sprinkle with cinnamon and sugar. Spread dough over fruit. Pour syrup over all. Bake at 450° for 25 minutes.
ROSIES'S SPRING SALAD
4 cups diced raw rhubarb
1½ cups water
½ cup sugar
2 packages strawberry Jello
1 cup orange juice
1 teaspoon grated orange rind
1 cup sliced strawberries
Cook rhubarb, water and sugar until tender, about 5 minutes. Pour dry Jello in and stir until well dissolved. Add orange juice and rind. Chill till thick and syrupy. Add strawberries. May be molded or chilled in a regular dish.
TUESDAY'S RHUBARB SALAD
4 cups cut up rhubarb
2 cups sugar
1 package of strawberry or raspberry
Jello plus 2 more tablespoons
2 cups miniature marshmallows
1 small package of prepared Dream
Whip
Cook rhubarb and sugar over low heat, using no water. Stir in Jello and marshmallows. Stir well. Cool until mixture starts to set. Stir in Dream Whip and chill before serving.
RHUBARB CONSERVE
4 cups diced rhubarb
1 cup canned sour cherries, pitted
and drained
1 cup diced pineapple, drained
¼ cup lemon juice
¼ cup orange juice
4 cups sugar
In heavy saucepan, cook over low heat, stirring frequently, until thickened (about 1¼ hours). Pour into jars and seal.
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CHEESE CAKE
3 8 ounce packages cream cheese
4 egg whites
1 cup sugar
1 teaspoon vanilla
2/3 cup graham cracker or zwiebach
crumbs
Beat egg whites stiff, adding sugar gradually. Add vanilla to eggs and slowly add cream cheese to eggs, beating at low speed. Then to finish beating, turn to high speed a few minutes and beat until smooth. Grease an 8 or 9 inch pan. Dust with crumbs. Pour in cheese mixture and bake for 25 minutes at 350°.
1 carton commercial sour cream
2 tablespoons sugar
½ teaspoon vanilla
Mix and spread on top of baked cheese cake. Bake 5 minutes at 475°. Refrigerate at least two hours before cutting or serving.
APRICOT COFFEE CAKE
1 cup sugar
4 eggs
1 cup salad oil
2 cups flour
1 teaspoon baking powder
Spread half of mixture in lightly greased 9 by 13 inch pan. Spread 1 can apricot pie filling over batter. Spread remaining batter over filling. Sprinkle with sugar and cinnamon. Bake 40 minutes at 350°. While still warm, spread thin powdered sugar frosting over top.
CHOCOLATE CHERRY CRAZY CAKE
1 package chocolate cake mix
3 ounce package cherry Jello
1 can cherry pie filling
Line bottom of 9 by 13 inch pan with large marshmallows. Prepare cake according to package directions. Remove enough batter to make 6 small cupcakes. Pour remaining batter over marshmallows. Mix dry Jello into pie filling and spread over cake batter. (It's difficult, but do the best you can.) Bake at 350° for 50 minutes. Make cupcakes with batter removed.
CHOCOLATE ICE CREAM PIE: Mix 2 packages instant chocolate pudding mix, 2 cups milk and enough ice cream to make 4 cups total ingredients. Turn into graham cracker crust and top with whipped topping.
BUSY HOUSEWIFE CAKE
2 cups flour
1½ cups sugar
2 teaspoons soda
2 eggs, well beaten
1 cup chopped nuts, optional
1 No. 2 can crushed pineapple,
undrained
Mix all ingredients together. Pour into shallow 9 by 13 inch ungreased baking dish. Sprinkle top with 2 tablespoons powdered sugar. Bake about 40 minutes at 350°. Pour topping over cake when it comes from the oven. Make topping as follows:
1 stick margarine
1 small can or ¾ cup evaporated
milk
¾ cup sugar
Boil one minute. Punch holes in top of cake with fork. Pour on topping.
PINEAPPLE DELIGHT
1 package Duncan Hines Pineapple
Supreme Cake Mix
½ cup Crisco oil
20 ounce can crushed pineapple,
drained
8 ounce package cream cheese, softened
4 eggs
2 cups milk
Measure out 1 cup dry mix and set aside. Blend oil into rest of mix. Pat evenly into bottom of 9 by 13 inch pan. Beat cream cheese until smooth. Blend in eggs one at a time. Add 1 cup cake mix reserved. Gradually add milk. Spread pineapple over crust. Pour cheese custard mix over pineapple. Bake at 400° for 25 to 30 minutes or until it tests done. Cool and serve cold.
ANOTHER CHOCOLATE CHERRY CAKE
1 box chocolate fudge cake mix
21 ounce can cherry pie filling
2 eggs
1 teaspoon almond extract
Mix together until smooth. Turn into well greased and floured cake pan or jelly roll pan. Bake for 20 to 25 minutes at 350°.
1 cup sugar
1/3 cup milk
5 tablespoons margarine
Combine in saucepan and bring to boil. Boil one minute. Remove from heat. Stir in 1 cup of chocolate chips. Stir all together and pour over warm cake.
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TAPIOCA PUDDING
1 cup pearl tapioca
1 quart milk
½ teaspoon salt
1 cup sugar
2 eggs, beaten
Cover tapioca with water and let set until it soaks up all the water. Cook milk, tapioca and salt for one hour in double boiler. Stir sugar into beaten eggs. Add to cooked mixture and cook five minutes more.
PEARL TAPIOCA
5 cups water
¼ teaspoon salt
½ cup sugar
1 cup pearl tapioca
1 tablespoon strawberry Jello
Fruit of choice (bananas, pineapple,
grapes, etc., canned or fresh.., if canned fruit is used, it must be drained,)
1 cup whipped cream
Into boiling water, add tapioca, sugar and salt. Cook until clear, 10 to 12 minutes. Drain hot water off. Pour a little cool water over tapioca to separate it if it sticks together when hot water is drained off. Drain cool water if used. Add Jello and let cool. Add fruit and whipped cream and chill. Stir before serving.
TAPIOCA PUDDING
¼ cup pearl tapioca
2 cups milk
2 eggs
1/3 cup sugar
¼ teaspoon salt
1 teaspoon vanilla or almond flavoring
Soak tapioca overnight in cold water to cover. Drain. Add to milk. Cook in double boiler until tapioca is transparent. Add salt and sugar to egg yolk. Combine by pouring part of hot mixture into egg mixture, then return hot mixture and egg mixture to double boiler, cooking until it thickens. Cool. Add vanilla and whites of eggs, beaten stiff.
YUMMY SALAD
1 small can crushed pineapple, drained
1 small package miniature marshmallows
1 can Eagle Brand Milk
1 can cherry pie filling
¼ cup lemon juice
Mix all together. Add two cups Dream Whip or Cool Whip. Put in pan and freeze.
PRETTY PINK SALAD
1 can condensed tomato soup
3 ounce package lemon Jello (used
dry)
8 ounces cream cheese
¾ cup Hellman's Mayonnaise
1½ to 2 cups finely chopped
raw vegetables
Put tomato soup and gelatin in saucepan and heat to dissolve. Blend in softened cream cheese, then mayonnaise. Fold in chopped vegetables and chill till set.
RASPBERRY SALAD
2 packages raspberry Jello
3 cups boiling water
Pinch of salt
1 No. 2 can applesauce
1 package frozen raspberries
1 pint heavy sour cream
12 large marshmallows, cut fine
Juice from 1 medium jar of maraschino
cherries
Combine raspberry Jello, boiling water and salt. Stir till dissolved. Stir in applesauce and raspberries. Let set in an 8 by 12 inch pan. Combine remaining ingredients and spread over set Jello mixture and let set overnight or serve separately as a topping.
RASPBERRY APPLESAUCE SALAD
1 package raspberry Jello
1 cup boiling water
1 package frozen raspberries
1 can applesauce
8 ounce carton sour cream
2 cups miniature marshmallows
Dissolve Jello in water. Add applesauce and raspberries, including juice. Chill till firm. Mix sour cream and marshmallows and spread over firm Jello.
ROSE JAR: Gather rose petals early in the morning while dew is still on. Lay on a screen until dew dries. Place in a small jar in ½ inch layers. Sprinkle each layer lightly with salt. When jar is full, let stand 10 days stirring each morning. Make a mixture of ¼ ounce mace, ½ ounce allspice, ½ ounce cloves, ¼ tablespoon nutmeg, ½ ounce stick cinnamon broken into bits, ¼ pound dried lavender flowers, and 1 ounce powdered orris root. Fill rose jar in alternate layers with other mixture. Drop a few drops each of rose oil, bitter almond oil, geranium oil and orange flower oil on each layer. Top all with 1 ounce of your favorite toilet water. Do not stir after this.
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EVER READY SALAD
1 cup cooked rice (Minute Rice prepared
according to directions)
1 large can crushed pineapple,
undrained
2 packages lemon Jello
1 large can fruit cocktail, drained
1 cup whipped cream
1 tablespoon sugar
Dissolve Jello in 2 cups hot water. Add rice and Jello mixture, crushed pineapple and drained fruit cocktail. Mix well and refrigerate up to two weeks. Add whipped cream just before serving. Nuts, grapes and so forth, may also be added.
DES MOINES RICE CASSEROLE
1¾ cups uncooked long grain
white rice
¼ cup wild rice
1 can consommé
1 can mushroom soup
1 envelope dried onion soup
½ pound mushrooms and liquid
2 cups water
½ cup green pepper, chopped
1/8 cup celery, or more
¼ teaspoon garlic salt
¼ teaspoon onion salt
Mix all ingredients into a 2½ quart casserole. Bake at 350° for 1½ hours. Fold in 1 cup sour cream and ¼ cup or more slivered almonds. Return to oven for 15 minutes.
MARINATED VEGETABLES
1 can whole kernel corn
1 can regular size peas
1 can julienne green beans
Part of a can of pimiento
1 large sweet onion, sliced into
rings
1 cup sugar
1 cup salad oil
1 cup vinegar
Drain corn, peas and beans well. Add pimiento and onion. Mix sugar, salad oil and vinegar. Mix until sugar is dissolved, but do not use heat. Combine all ingredients and let set for 24 hours in refrigerator. Will keep for several weeks.
CORN ON THE COB
Shuck and clean corn on the cob. Wrap each with a piece of bacon. Secure with toothpicks. Put on charcoal grill. Cook and turn. When bacon is done, corn is done.
LIMA BEAN CASSEROLE
1 package frozen lima beans, cooked
1 can Spam, diced
1 can cream of mushroom soup
1 small can pimiento
½ green pepper, chopped
fine
½ onion, chopped fine
4 hard cooked eggs
1 cup white sauce (extra thick)
1 cup sharp cheese, shredded
Mix all ingredients, adding eggs last. Place in casserole and bake at 350° for 40 minutes.
FRIED POTATO SKINS
Bake as many large Idaho potatoes as there are noses at the table. When done, quarter lengthwise. While still warm, scoop out pulp with a small spoon, leaving skins intact. Reserve pulp. Put six potato skins in deep fat fryer basket. Heat fat to 365°. Lower basket slowly and fry for 2 minutes. Drain skins on paper towel. Keep warm on platter in preheated over at 200°. Fry remaining skins and treat likewise. Sprinkle skins with salt and serve with sour cream and chives or applesauce. Whip up pulp with sour cream and chives. Serve as side dish or stuff fried skins.
BROCCOLI SUPREME
10 ounce package frozen chopped
broccoli
1 can cream of chicken soup
1 tablespoon flour
½ cup sour cream
¼ cup grated carrots
1 tablespoon grated onion
¼ teaspoon salt
1/8 teaspoon pepper
¾ cup herb seasoned stuffing
mix
2 tablespoons margarine, melted
Prepare broccoli as directed on box. Drain. Blend soup and flour and add sour cream, carrots, onions, salt and pepper. Stir in broccoli. Turn into two quart casserole. Combine margarine and stuffing mix and arrange in ring on the outside edge of the casserole contents. Bake at 350° for 36 minutes. Serves 6.
PICKLED HAM
1 quart ham, boiled and cut into
pieces
2 cups water
1 cup vinegar
1 large onion, sliced
Combine all ingredients. Let stand overnight in a porcelain pan, crock or large bowl. Do not use a metal container.
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BEEF LIVER STROGANOFF
6 slices bacon, diced
2 medium onions, chopped
1 tablespoon paprika
1½ pounds beef liver, cut
into ½ inch strips
Flour
2 teaspoons bitters
½ teaspoon salt
¼ teaspoon pepper
2 cups sour cream
Hot cooked wide noodles
Fry bacon until crisp. Drain. Sauté onion in bacon fat until tender. Sprinkle liver strips with paprika. Roll in flour and add to onions and sauté until liver is just cooked. Add bitters, salt, pepper, bacon, and sour cream and stir to blend. Cook over low heat until liver is piping hot. Do not boil. Serve over hot cooked noodles. Serves 6.
SHORT RIBS WITH LIMAS
1½ pound beef short ribs
1 small onion sliced
¼ cup brown sugar
½ teaspoon dry mustard
1 tablespoon flour
1 tablespoon vinegar
1 tablespoon lemon juice
Salt and pepper to taste
1 bay leaf
1 cup water
10 ounce package frozen lima beans
Brown short ribs to remove fat. Put in crock pot. Add remaining ingredients. Stir until ribs are well coated. Cover and cook on low for 10 to 12 hours or high for 3 or 4 hours.
BARBEQUED RIBS
Arrange ribs, cut into serving pieces in a pan. Sprinkle each rib with 1 teaspoon sugar and 2 or 3 drops of liquid smoke. Put pan and all in brown paper bag. Bake 4½ to 5 hours at 200°. Uncover pan and brush ribs with barbeque sauce. Finish uncovered for 20 to 30 minutes at 350°.
VEGETABLE DIP:
Mix 1 cup Hellman's Mayonnaise,
1 teaspoon ginger, 2 teaspoons onions (chopped real fine), 4 teaspoons
soy sauce, 1 teaspoon vinegar and 2 teaspoons milk.
CORN BEEF PATE
12 ounce can corn beef, unchilled
1 large roll braunschweiger sausage
3 tablespoons instant onion
½ cup mayonnaise (not salad
dressing)
3 tablespoons vinegar
1½ teaspoons dry mustard
Flake corn beef with fork, combine with remaining ingredients, blending until mixture is smooth. Refrigerate several hours or overnight before serving. Put in foil lined bowl, and after chilling, turn out on plate and garnish with parsley or olive slices. Serve with crackers. (Mrs. Zelma A. Ferguson, Cedar Rapids, Iowa)
CHIPPED BEEF DIP
3 ounces dried beef, cut into small
pieces
2 packages (3 ounces) cream cheese
¼ cup milk
2 tablespoons finely chopped green
pepper
¼ cup finely chopped onion
¼ teaspoon pepper
1 cup sour cream
Mix well and place in casserole. Top with sautéed almonds or nuts. Bake 20 minutes at 350° until hot and bubbly.
WORLD'S MOST ELEGANT SALAD
10 ounces fresh spinach
6 slices bacon, broiled until crisp
1 bunch scallions, washed, trimmed
and sliced
¼ pound mushrooms, sliced
(canned mushrooms may be used if fresh not available)
2 tablespoons lemon juice
6 tablespoons olive oil
¾ teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
1/8 teaspoon mustard
¼ teaspoon sugar
1 egg yolk
Trim and rinse spinach. Drain and dry. Place in salad bowl. Crumble bacon over spinach. Add scallions and mushrooms. Chill. Combine dressing ingredients (remaining ingredients) and blend well. Chill. Add at time of serving.
PAM'S ANYTHING SAUCE:
Combine 1/3 lemon juice, 1/3 corn oil and 1/3 Teriyaki Sauce with parsley flakes. Use to baste shish kebab on grill or other grilled meats.
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FANTASTIC SALAD DRESSING FOR COLE SLAW
½ cup sugar
2 tablespoons flour
1 egg
1/8 cup vinegar
½ cup water
Beat egg in saucepan. Fold flour into sugar real well. Add to egg and mix. Add vinegar and water. (For fruit salad, substitute fruit juice for water.) Beat in egg, sugar and flour mixture. Cook over low heat, stirring constantly until thick. Add 1 cup Miracle Whip Salad Dressing and cool. Will keep 2 or 3 weeks in refrigerator.
SALAD DRESSING
1 small onion, cut up
1 cup mayonnaise or salad dressing
1/3 cup salad oil
¼ cup catsup
2 tablespoons sugar
2 tablespoons vinegar
1 teaspoon prepared mustard
½ teaspoon salt
½ teaspoon paprika
¼ teaspoon celery seed
Dash of pepper
Mix all together in blender until smooth. Remove and add cheese or shrimp. Chill. Makes 2½ cups dressing. (Mrs. Arthur L. Montague, Cedar Rapids, Iowa)
DENVER ROQUEFORT OR BLEU CHEESE DRESSING
1 cup dairy sour cream
1 cup mayonnaise or salad dressing
Garlic salt to taste
1 teaspoon salt
2 teaspoons lemon juice
2 teaspoons sugar (or less)
Roquefort or bleu cheese, frozen
and grated
Combine all ingredients until smooth, using as much cheese as desired.
ROQUEFORT DRESSING
6 ounces bleu cheese, Danish Imported
2 ounces imported French Roquefort
1 cup mayonnaise
1½ cups sour cream
1 cup buttermilk
¼ clove garlic, crushed
3 tablespoons grated onion
2 tablespoon lemon juice
2 teaspoons monosodium glutamate
1/3 teaspoon tabasco sauce
Combine all ingredients in blender. Mix until smooth. Salt to taste after mixing. Crumble another 2 or 3 ounces of bleu cheese and stir into dressing.
TEETHING BISCUITS NUMBER ONE
2 eggs
1 cup sugar
2 to 2½ cups cake flour
Break eggs into bowl and stir in one direction until creamy. Add sugar and continue to stir in one direction. Gradually add flour and continue to stir until stiff. Roll dough between heavily floured sheets of wax paper until ¼ inch thick. Cut into doughnut shapes. Place on lightly greased cookie sheets. Let stand 10 to 12 hours. Bake at 350° until lightly browned and hardened, about 25 minutes.
TEETHING BISCUITS NUMBER TWO
2 eggs
1 cup honey
2 to 2½ cups flour
1 to 1½ teaspoons vanilla
Break eggs into bowl and stir in one direction. Stir until creamy and add honey. Continue to stir in one direction. Add flour gradually and continue to stir in one direction until stiff. Roll dough between heavily floured sheet of wax paper until ¼ inch thick. Cut into doughnut shapes. Place on lightly greased cookie sheet. Let stand 10 to 12 hours. Bake at 350° till lightly browned.
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