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It must have been a "bumper" year for rhubarb, judging from the number of phone calls and recipes we received on the subject. There follow a couple of similar (but scrumptious) dessert ideas, beginning with the more elaborate of the two:
RHUBARB TOPSY-TURVEY
3 cups diced rhubarb
12 marshmallows, cut up
¾ cup brown sugar
½ cup shortening
1 cup white sugar
2 eggs, beaten
1¾ cup flour
¼ tsp. salt
3 tsp. baking powder
½ cup milk
½ cup chopped pecans
Place rhubarb in a 9x13", buttered baking dish. Cut the marshmallows and sprinkle over rhubarb. Sprinkle with the brown sugar. Cream the shortening and the sugar. Beat in the eggs. Sift together the dry ingredients add alternately with the milk, to the creamed mixture. Pour this batter over the layer of rhubarb, etc. Sprinkle with the nuts. Bake at 350° for about 1 hour. Serve with cream. (12-15)
RHUBARB CRUMBLE
3 cups diced rhubarb
½ cup brown sugar
2 Tbsp. orange juice
¼ tsp. cinnamon
1 Tbsp. butter
¾ cup flour
¼ cup melted shortening
½ cup sugar
¼ tsp. salt
1/3 tsp. baking soda
¾ cup bread crumbs
Cover the bottom of a greased pan with the diced rhubarb. Sprinkle with orange juice, brown sugar and cinnamon. Dot with butter. Sift dry ingredients together then mix with the shortening and the bread crumbs. Spread over the rhubarb. Bake in a 9x9" pan at 350° for about 50-60 minutes. Serve with whipped cream or ice cream.
RHUBARB CAKE
½ cup shortening
1½ cups brown sugar
1 egg, beaten
1 cup sour milk or buttermilk
1 tsp. soda
1 tsp. vanilla
2 cups flour
1½ cups finely diced rhubarb
½ tsp. cinnamon (optional)
Cream shortening and sugar and then add the beaten egg. Add the sifted flour and soda alternately with the milk. Beat until smooth. Stir in the chopped rhubarb and vanilla. Bake in a greased 9x13" pan. Just before putting in the oven, sprinkle with ½ cup sugar blended with ½ tsp. cinnamon (over the batter). Bake at 350° for about 30 minutes.
BROWN SUGAR & COCONUT FROSTING
6 Tbsp. melted butter
2/3 cup brown sugar
¼ cup cream or milk
1 cup flaked coconut
½ tsp. vanilla
Spread over the cake. Brown slowly in the broiler until coconut is lightly browned. Good for German Chocolate cake or Rhubarb cake.
RHUBARB PUFFS
Stew enough rhubarb to make about 1 quart of rhubarb sauce (About 5 cups) Add to this 1 Tbsp. tapioca, as it's cooking, and enough sugar to sweeten (about 2 cups). Also, you need 1/3 cup of butter and sugar, 2/3 cup milk, 1½ cups flour, 1½ tsp. baking powder, 1 egg, and ¼ tsp. salt.
Stew the rhubarb with the tapioca and sugar. Cool. Cream the butter and sugar. Then, mix together (sift) the dry ingredients. Add the dry ingredients gradually to the creamed mixture and milk. Lightly butter muffin tins (large size). Should make about 36. Put about 2 Tbsp. of the rhubarb mixture in each cup; adding enough batter to fill each cup about 2/3 full. Bake at 375°, for about 25 minutes. Let cool for 5 minutes. Serve warm, with a little whipped cream.
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RHUBARB JAM
6 lbs. rhubarb
10 cups of sugar
1 lemon
1 orange
1 lb. figs (optional)
Chop the rhubarb, mix with the sugar and let stand overnight. In the morning, put the lemon, orange and figs through a food mill or the blender. Mix all ingredients together. Simmer slowly for 3 hours, stirring often. Pour into sterilized jars and seal while hot.
BLUEBERRY & RHUBARB JAM
(Wisconsin)
3 cups rhubarb (about 3 stalks)
3 cups blueberries (fresh or frozen)
the juice of ½ a lemon
5 cups sugar
Mix together in a large kettle and store overnight in the refrigerator. In the morning, blend well and bring to a boil. Then, simmer for 15 minutes. Remove from heat and add: 2 pkgs., raspberry jello. Stir well to dissolve. Then, pour into sterilized jars, and seal.
RHUBARB/PEACH JAM
6 cups of rhubarb
6 cups sugar
Cook until well done and mixed well. Then, add 2 small pkgs. or 1 large pkg. of Peach Jell-O. Refrigerate immediately after putting in jars. Makes about 4 pints.
And here's another of those luscious pistachio pudding mix desserts:
FLUFFY PISTACHIO-ORANGE PIE
2¼ cups cold milk
1 envelope whipped topping mix
1 pkg. (3¾ oz. size) pistachio
instant pudding/pie
½ tsp. grated orange rind
1 baked 9 in. chocolate crumb crust,
cooled
Combine milk, whipped topping mix, pie filling mix, and orange rind in deep, narrow bottom bowl. Beat slowly until well blended. Gradually increase beating speed and beat until mixture will form soft peaks, about 3-6 minutes. Spoon into pie shell. Chill about 3 hours or freeze until firm. Garnish with prepared whipped topping and orange slices, if desired.
If you're looking for a way to "jazz up" an ordinary meatloaf, try this on your family.
MEATLOAF MEDITERRANEAN
Meatloaf:
2 eggs, slightly beaten
1 cup tomato juice
1 envelope Spaghetti Sauce Mix
with Mushrooms
1 Tbsp. chopped pimiento
1 Tbsp. finely chopped parsley
1 Tbsp. finely chopped onion
½ tsp. salt
½ tsp. leaf oregano
Pinch garlic powder
1½ lbs. ground beef
¾ cup fine dry bread crumbs
Spinach Filling (recipe below)
Lightly beat together eggs, tomato juice, contents of sauce mix envelope, pimiento, parsley, onion, salt, oregano, and garlic powder. Add ground beef and bread crumbs; mix lightly. Spoon a little over half the meatloaf mixture into well greased 9x5x3 inch loaf pan; pack lightly into pan, building up a 1 inch rim around edges. Prepare Spinach Filling; spoon into well in center of meatloaf. Top with remaining meatloaf mixture, covering filling and sealing edges to bottom layer of meat. Bake at 350° for 1 hour and 15 minutes. Let stand 5 minutes. Pour off pan juices and turn meatloaf out onto serving platter. 6 servings.
Spinach Filling:
1 egg, slightly beaten
1 pkg. (10 oz.) frozen, chopped
spinach, thawed and well drained
½ cup ricotta cheese or
cottage cheese
½ cup chopped ripe olives
2 Tbsp. grated Parmesan cheese
1 tsp. finely chopped parsley
½ tsp. salt
Dash black pepper
Combine all ingredients and mix thoroughly.
HINT: A little lemon added to the water in which rice is boiled will whiten it and will help to keep the grains separated.
HINT: Add about 7 drops of lemon juice to one pint of whipping cream and it will whip up firm in about half the time otherwise required.
HINT: A light coating of glycerin will keep bathroom mirrors from clouding up when the shower is in use.
TIP: Unsweetened meat tenderizer will take out blood stains.
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COTTAGE CHEESE PIE
1½ cups cottage cheese
½ cup sugar
2 Tbsp. flour
¼ tsp. salt
2 eggs separated
2 cups milk
¼ tsp. cinnamon
½ tsp. lemon rind (grated)
Combine cottage cheese, sugar, flour, salt, lemon rind and spices. Add beaten egg yolks and mix thoroughly. Add milk gradually and stir until smooth. Fold in beaten egg whites and pour in a 9 inch pastry lined pan. Bake in a 350° oven about 1 hour. (From a Pennsylvania Dutch Cookbook)
COTTAGE CHEESE PIE #2
2 eggs
½ cup sugar
1 tsp. flour
1 cup cottage cheese
¼ tsp. salt
½ cup cream
½ cup nutmeats
Beat egg yolks. Add sugar and flour, beat. Add cheese and cream and nuts. Beat egg whites stiff and add to the other mixture. Pour in unbaked crust and bake until golden brown at 350°.
COTTAGE CHEESE PIE #3
Beat 2 cups creamy cottage cheese until smooth. Press through a fine sieve. Add ¼ cup sour cream, 2½ cups hot mashed potatoes, and ½ tsp. salt. Mix well. Line the bottom and sides of a 10 inch pie pan with dough and fill with the cottage cheese and mashed potato mixture. Brush the top with milk and dot with butter. Bake at 350° for about 45 minutes, or until golden brown. Serve warm.
HINT: Dip a damp cloth in silver polish and rub crayon marks from the linoleum floor or from an enameled surface.
HINT: The soft part of stale bread, rubbed over wallpaper in even, vertical strokes, sometimes erases soiled spots.
HINT: Need boiled water in a hurry? Divide the amount in two pots and it will boil quicker.
HINT: Roll a lemon until its pliable. Then poke a hole in one end with a toothpick. Squeeze, and out comes the juice. Replace the toothpick and keep the lemon in the refrigerator.
GERMAN COTTAGE CHEESE CAKE
Put 3 cups cottage cheese through a sieve, or blender, adding ¼ cup milk.
2 eggs, well beaten
½ tsp. salt
¼ tsp. cinnamon
1 cup currants (or raisins)
Mix all ingredients well. Pour into 2 pie tins (8 inch) lined with rich pastry. Bake at 425° for 10 minutes. Reduce heat to 375° and bake until custard is set.
And here are a couple of cream cheese toppings that sound "super":
CHOCOLATE CREAM CHEESE TOPPING
Blend 1 3 oz. pkg. softened cream cheese with 1 T. milk. Blend in 2½ cups of powdered sugar. Mix well. Then stir in 1-2 squares of melted, unsweetened chocolate (slightly cooled). Add 1 tsp. vanilla and a dash of salt.
CREAM CHEESE TOPPING
1 cup butter
8 oz. cream cheese
1 tsp. vanilla
1 box of powdered sugar
Beat well, until light and fluffy
For those of you who have been puzzled by what to do with the leftover Club Soda, after you've put together one of the Watergate cakes, we offer these suggestions, from an early April edition of the OPEN LINE:
-Use it with Kool Aid for a nice "fizzy" drink for the kids.
-Make a nice fruit punch for serving at the party, before or with the cake.
-Use it as the liquid ingredient with pancake recipes for really light pancakes.
GOURMET PANCAKES, BY PEG
Mix 1 cup sour cream with 1 cup
cottage cheese; then blend in blender
1 cup flour
4 egg yolks, beaten
½ Tbsp. sugar
½ tsp. salt
Fold in the stiffly beaten egg whites. Refrigerate overnight. Use the next morning.
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Here's a recipe that our family liked, courtesy of the Beef Industry Council:
ROUND STEAK ROMANA
1 beef round steak, cut ¾
to 1 in. (2-3 lbs.)
2 T. cooking fat
1 pkg. (1½ oz.) spaghetti
sauce mix
¼ cup flour
1 tsp. salt
1/8 tsp. pepper
1 8 oz. can tomato sauce
1 ¾ cups water
Cut round steak into 6-8 serving size pieces. Brown meat on both sides in cooking fat. Remove meat from pan and pour off drippings. Mix spaghetti sauce with flour, salt and pepper. Combine in frying pan with tomato sauce and water. Heat, stirring constantly, until mixture comes to a boil. Reduce heat and add meat. Cover tightly and cook slowly for 1½-2 hours or until tender. Turn pieces of steak once or twice during cooking. Serve with hot Confetti Shell Macaroni. Makes 6-8 servings.
HAMBURGER STROGANOFF a la crockpot
2 pounds ground beef
2 medium onions, chopped
2 garlic cloves, minced
1 small can mushrooms (pieces),
water and all
2½ tsp. salt
¼ tsp. pepper
1 can beef bouillon
2 Tbsp. tomato paste
1½ cups sour cream
4 Tbsp. flour
Brown meat in the skillet, with garlic, onions and mushrooms. Drain. Add to the crock pot. Then add the remaining ingredients. (Mix flour with the sour cream like a roux.) Add to the crock pot. Cook on LO for 6-8 hours. Serve over rice or buttered noodles.
PENNSYLVANIA DUTCH PORK CHOPS
4 shoulder pork chops ( ½
inch thick) 2 lbs.
1 8 oz. can of applesauce
1 16 oz. can sauerkraut, undrained
and snipped
¼ cup finely chopped onion
2 Tbsp. brown sugar
¾ tsp. caraway seeds
Brown the pork chops in butter or fat. Remove and drain the chops. Reserve ¼ cup of the applesauce. Combine remaining ingredients, and put in the skillet. Place pork chops on top. Season with salt and pepper. Spoon some of the remaining applesauce over each pork chop. Cover and simmer until chops are tender, about 35-45 minutes. Makes 4 servings.
BAR-B-QUE STEAK STICKS
Can use round steak 1 - 1½
lbs.
6-8 slices bacon
¼ cup prepared mustard
¼ cup pineapple juice
1 Tbsp. brown sugar
6-8 hot dog buns
Cut the round steak into 6-8 strips, about 1 inch thick. Wrap each steak stick with bacon. Fasten with toothpicks. Stir together the mustard, pineapple juice and brown sugar and brush over the steak sticks. Grill over hot coals about 10 minutes, turning frequently. Baste often with the mustard/juice mixture. Serve on the buns.
MOCK "FILLET MIGNON"
2 lbs. ground beef
2 tsp. salt
¼ tsp. pepper
2 eggs, slightly beaten
1 small onion, chopped
*3 oz. crumbled Bleu Cheese, optional
6 bacon strips
½ cup catsup
1 clove of garlic, minced and 1
cup oil
Mix the first 6 ingredients. Shape into 6 large patties. Wrap a bacon strip around each one, and fasten with a toothpick. Broil these steaks, basting with the oil, catsup and garlic, which you have mixed and heated.
Getting the kids to eat liver is always a problem, but this recipe looks like it might be the answer:
SWEET & SOUR LIVER
6 slices of bacon
1 small onion, chopped
½ green pepper, chopped
½ cup dark brown sugar
½ cup white vinegar
½ tsp. salt
1/8 tsp. pepper
¼ tsp. dried marjoram
¼ tsp. rosemary
1 - 1¼ lbs. liver
flour
In a skillet, cook bacon 15 minutes. Remove, dry, crumble and set aside. Dredge the liver in flour. Cook in the bacon drippings for 7 minutes on a side, turning once only. Put the browned liver into a 9x13" baking pan. To the skillet add the onions and pepper and sauté for about 5 minutes. Add remaining ingredients including bacon. Stir and pour sauce over the liver. Bake for 25 minutes at 350° uncovered. Makes 4-6 servings.
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HOT CHICKEN SANDWICH
1 can cream of mushroom soup
1/3 cup sifted flour
¾ cup milk
2-3 cups diced, cooked chicken
1 Tbsp. minced onion
2 Tbsp. chopped pimiento (optional)
8 slices sandwich bread
2 large eggs, beaten
3 Tbsp. milk
2 cups crushed potato chips
3 Tbsp. slivered almonds
Blend the flour into the soup. Add milk and cook until thick. Remove from heat and add chicken, onion, and pimiento and let cool. Remove crust from bread. Place 4 slices in the bottom of a 9x9" pan. Spread with the chicken mixture. Top with the remaining milk. Cut sandwiches in half. Dip in the egg mixture, then in the crushed potato chips. Place on well greased cookie sheet. Sprinkle with almonds. Bake at 350° for 25-30 minutes. Serves 8.
CHICKEN-RICE CASSEROLE
From "How Iowa Cooks", submitted by Margaret Ann Roland, Tipton, Iowa.
Place 1 cup raw rice in baking pan. Over rice pour 1 can onion soup and 1 can water. Place raw chicken over rice. Salt to taste. Pour 1 can cream of chicken soup over raw chicken. Bake covered at 350° for 2 hours. Remove lid last ½ hour to brown and crisp chicken.
May substitute cream of celery or mushroom soup for cream of chicken soup. Add a salad or vegetable or both and you have a complete meal.
6 CAN CASSEROLE
1 can each: cream of celery soup, cream of chicken soup, cream of mushroom soup, chinese noodles boned chicken (large), evaporated milk. Mix together. Bake in buttered casserole at 350° for 1 hour.
FRUIT SLUSH
3 cups sugar
3 cups water
Boil this for 3 minutes. Let cool.
To this mixture add:
2 cups cold water
1 large (46 oz.) can pineapple
juice
1 small can frozen lemonade
2 small cans frozen orange juice
Add 5-6 cups of mashed, medium bananas. Mix everything together and blend in the blender until slushy. Freeze. Makes 1 gallon. Serve 2 parts slush to 1 part 7-Up. May be spiked.
SIX ITEM PUNCH
1 12 oz. can frozen orange
juice
1 large can pineapple juice (46
oz.)
1 large can Hawaiian Punch
Mix these ingredients together. Just before serving add 1 quart bottle of Club Soda, 1 bottle of Cold Duck and Vodka to taste (4 oz.). Serve over ice ring.
SLUSHY PUNCH
1 large can of frozen lemonade
1 large can frozen orange juice
1 cup strong tea
1 cup sugar
3½ cups water
1 cup vodka
Mix everything together and put in the freezer overnight. Add a small amount of 7-Up when you fill each glass.
BLUE PUNCH
1 cup grape juice
½ cup sugar
2 cups water
1 cup orange juice
1 cup rhubarb juice
Combine all ingredients. Chill, and serve cold. Makes four servings.
CITRUS WEDDING PUNCH
2 large cans pineapple juice (46
oz).
1 large can frozen lemonade
1 large can frozen orangeade
½ cup sugar
1 quart ginger ale
Mix everything according to directions on the cans. Then, add ginger ale. Pour over ice ring in serving bowl. Serves a bunch.
SALINAS SLUSHY PUNCH
2 pkgs. Kool-Aid (any flavor)
2 cups sugar
1 large can of pineapple juice
plus 1 can of water
2 20 oz. bottles of ginger ale
Freeze everything except ginger ale. Remove from freezer about 4 hours before serving, then add ginger ale when ready to serve.
COLOGNE HINT:
Use up those little drops of cologne
you do not wear by dampening a tissue with the cologne and wiping off the
bathroom fixtures. Water spots will vanish and the fixtures will take on
a new shine.
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One Saturday in May, a listener asked the uses for Malt O Meal, which prompted these tempting ideas:
SUGAR & SPICE BREAD
(with Malt O Meal)
2 pkgs. yeast
½ cup warm water
½ cup butter
1/3 cup sugar
2 tsp. salt
1 cup hot, scalded milk
1 unbeaten egg
4-4½ cups flour
½ cup Malt O Meal
Soften the yeast in water; combine butter, sugar and salt in scalded milk. Cool to lukewarm. Blend in egg and yeast. Add 2 cups flour and the ½ cup Malt O Meal. Beat until smooth. Add the remaining flour gradually to form a stiff dough, beating well after each addition. Cover and let rise until double about 1½ hours. Divide into 2. Roll each into 7"x12" rectangles. Brush with slightly beaten egg white. Sprinkle with a mixture of ½ cup sugar and 1 Tbsp. cinnamon. Roll it jellyroll fashion, short end toward you. Place in greased loaf pan. Cover and let rise for 30 minutes. Bake 35-40 minutes at 375°.
MALT O MEAL MUFFINS
Sift together in a mixing bowl:
¾ cup flour
2 tsp. baking powder
¼ tsp. salt
1/3 cup sugar
½ cup Malt O Meal
Make a small well in the dry ingredients. Then add: 1 egg, ½ cup milk, 2 Tbsp. melted butter or salad oil. Stir until well blended but not smooth. Fill greased muffin tins 2/3 full. Bake for 15-18 minutes at 425°. Should make about 8 muffins.
HINT: Combine honey and peanut butter until smooth and pour as a syrup over hot waffles.
FORGOTTEN TORTE
6 egg whites (at room temperature)
¼ tsp. salt
½ tsp. cream of tartar
1½ cups sugar
1 tsp. vanilla
Beat the egg whites with salt and cream of tartar until almost stiff. Gradually beat in the sugar, 2 Tbsp. at a time. Add vanilla. Spread into buttered 9x13" baking pan. Place in preheated 450° oven and immediately turn off the oven. Leave overnight. The next day, loosen the edges, cut into squares and cover with fresh strawberries and whipped cream.
Someone brought up the subject of Farina one day, which prompted quite a discussion . . . and several good recipes, including this family favorite:
1945-STYLE "FARINA FRUIT PUDDING"
2½ cups milk
¼ cup sugar
¼ tsp. salt
½ cup Farina
1 Tbsp. butter
¼ tsp. nutmeg
1 cup cooked, chopped prunes
2 beaten egg yolks
2 stiff beaten egg whites
¼ cup sugar which goes into
the beaten egg whites
¼ tsp. salt
1 tsp. vanilla
Scald the milk. Combine the sugar, salt, Farina. Slowly stir into the scalded milk. Cook until thick, stirring constantly. Add butter, nutmeg, prunes and beaten egg yolks. Place in a greased baking dish. Then add the sugar, salt and vanilla to the beaten egg whites. Pour this mixture on top of the pudding. Bake at 325° for 15-20 minutes or until meringue is a delicate brown. Serve hot.
MARTHA BOLSEN'S SALAD DRESSING
1 quart buttermilk
1 cup mayonnaise
2 cups sour cream
2 4 oz. pkg. bleu cheese
Mix together.
BANANA-ORANGE FROSTED
1 ripe banana
½ cup orange juice
½ cup cold milk
1 cup orange sherbet
Mash the banana in a bowl. Add orange juice with a beater until smooth. Add milk and orange sherbet. Beat until smooth. Pour into glasses and serve at once. Makes two to four servings.
COOKING HINT:
A quick sauce for meat loaf is made by frying onions, green peppers and celery, all sliced thin. Fry in a little butter or margarine, then heat with a can of tomato soup and about ½ cup water.
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In June, we enjoyed visits from two old friends; first, Jim Johnston, chief chef at the Flame Room in Cedar Rapids, who shared with us one of his favorite recipes:
Another guest was Sue Palmore, Executive Director of the Iowa Dairy Council, who helped remind us that June is Dairy Month with these taste tempting favorites:
JIM JOHNSTON'S "SPECIAL MEATBALLS"
1 lb. ground beef
1/3 cup bread crumbs
1 egg
2 T. Prime Choice Steak Sauce
2 T. cooking oil
Combine first 4 ingredients. Mix well. Shape into 1 inch balls. Brown in the oil. Drain excess fat. Combine 1/3 cup Steak Sauce (Prime Choice), 2 T. light brown sugar, 2 T. butter. Mix together and add to the meatballs. Simmer covered for 15 minutes. Makes 24 meatballs.
HINT: When you use brown paper bags for your garbage, place an open egg carton in the bottom of the bag. It will hold the bag open and catch any dampness.
WHOOPIE PIES
Mix together:
4 cups flour
2 tsp. salt
3 tsp. baking soda
2 cups milk
1 cup and 2 T. cocoa
In a separate bowl, cream together: 12 T. butter (about 1½ sticks), 2 cups sugar; then add 2 eggs and 2 tsp. vanilla. Then add the first mixture into the creamed mixture. Drop by tsp. onto an ungreased cookie sheet. Bake at 350° for 10 minutes. Cool on a wire rack. After they have cooled, put 2 together with a cream filling.
CREAM FILLING:
1½ cups crisco
1½ cups powdered sugar
2 tsp. vanilla
1 cup marshmallow creme
3 tsp. milk
Beat with electric mixer for 10 minutes.
MACARONI SALAD #2
1 box macaroni rings (cooked per
pkg. directions)
1 #2 can crushed pineapple, undrained
1 #2 can fruit cocktail, undrained
2 eggs, slightly beaten
½ cup sugar
1 T. flour
1 pkg. orange jello
1 can mandarin oranges
½ lb. mini marshmallows
Heat the juice from the cans of pineapple and fruit cocktail. Mix flour, sugar and eggs and add this to the juice. Cook until thick. Then add the dry jello while hot. Let cool. Mix with macaroni. Serves 10.
NEW FASHIONED VANILLA ICE CREAM
6 cups milk
1 T. (1 envelope) unflavored gelatin
2 cups sugar
4 cups whipping cream
2 T. vanilla extract
In saucepan, soften gelatin in ½ cup milk. Dissolve over low heat, stirring constantly. Gradually add 2 cups milk. Add sugar, stir until dissolved. Transfer to large bowl. Add remaining 3½ cups milk; blend in cream and vanilla. Chill. Churn freeze.
OLD FASHIONED PEPPERMINT ICE CREAM
6 eggs, slightly beaten
2 cups sugar
2 qts. milk, divided
2 cups crushed peppermint candy
(approx. 16 oz.)
½ pint whipping cream
1 tsp. peppermint extract
ice
rock salt
Mix eggs, sugar and 1 qt. milk together until well blended. Cook in heavy saucepan over low heat, stirring constantly until mixture thickens and just coats a metal spoon. Cool immediately. Cover with protective wrap; chill thoroughly. When ready to freeze, combine remaining ingredients with chilled custard; pour into 1 gallon ice cream freezer can. Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt.
CHEESE CAKE
Grease and flour heavy tube or bundt pan. Cream ½ cup butter and ¾ cup sugar. Add 1 tsp. vanilla and 3 eggs. Sift and mix into the batter 2 cups flour (sifted), 1 tsp. baking powder, 1 tsp. baking soda. Mix in ½ pint sour cream,
FILLING:
Mix together
2 8 oz. pkgs. cream cheese
¾ cup sugar
1 egg yolk
1 tsp. vanilla
1 tsp. lemon juice
Put half the batter in the pan and then spread all the filling over the batter and cover with remaining batter. Bake at 325° for 55 minutes. Cool for 15 minutes before taking out of the pan.
HINT: Funnel cooking oil into a small, clear plastic dishwashing liquid bottle that has been thoroughly washed and dried. Label the bottle with a permanent marking pen. There will be no drips from this bottle. Keep it handy on the stove top.
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PARTY MINTS
Delicious and so easy to make. They can be made ahead of time and kept in your freezer.
2 oz. Cream Cheese ( ¼ of
an 8 oz. pkg.)
¼- ½ tsp. flavoring
of your choice
1 2/3 - 2 cups powdered sugar
food coloring, as desired (sparingly)
Have cheese at room temperature and mash up with wooden spoon. Add flavoring and coloring. Mix evenly. Add sugar a little at a time finally kneading with hands. Pinch off pieces and roll into marble sized balls. Roll into granulated sugar then press into mold. Unmold at once on waxed paper. Just tap the back of the mold to make the mint come out. Recipe makes 40-50 mints.
For chocolate mints Use 3 tsp. cocoa and vanilla, instead of other flavoring.
Suggestions:
Mint flavoring with green coloring
Lemon flavoring with yellow coloring
Almond flavoring with pink coloring
Wintergreen flavoring with pink
coloring
GREAT, GREAT GRANDMOTHER'S FROSTED CREAMS
1/3 cup shortening
2/3 cup boiling water
1 cup dark molasses
1 egg, well beaten
1 tsp. soda
½ tsp. salt
1 tsp. cinnamon
1 tsp. ginger or ½ tsp.
ginger and
½ tsp. mace
1¾ cup flour
some chopped nuts and currants
Pour the boiling water over the shortening. Add the molasses and the well beaten egg. Sift the dry ingredients together, then add the nuts and currants to the flour. Add the flour, etc. to the first mixture and beat well. Bake in a greased and floured pan at 350° for 25 minutes. Cool and ice. (use 8x14x2" pan)
PRUNE WHIP
½ lb. dried prunes
1 Tbsp. lemon juice
1 pkg. orange flavored gelatin
Wash prunes and cover with water. Let sit for 3-4 hours then simmer until tender in the same water. Cool and drain. Reserve the liquid. Add to the liquid the lemon juice and enough water to make 2 cups of liquid. Heat to boiling and stir in the gelatin. Chop the prunes and add to the gelatin mixture. Cool in the refrigerator until syrupy. Then beat until fluffy. Serve with whipped cream.
CHILLED PRUNE WHIP
Combine 1½ cups dried prunes and 1½ cups of water in saucepan; bring to boiling. Cover and simmer 10 minutes; cool in liquid, drain. Snip prunes from pits into small pieces; set aside. Beat 3 egg whites and ¼ tsp. salt to soft peaks. Gradually add 1/3 cup sugar; beat till stiff peaks. Combine prunes and 2 Tbsp. lemon juice; beat till well blended. Fold into egg whites with ¼ cup pecans. Spoon into sherbets. Serves 6-8.
"QUICK PRUNE WHIP"
2 egg whites
½ cup sugar
1 cup fruit pulp, cook until soft
Beat the egg whites stiff, gradually adding the sugar. Fold in the pulp. Serve warm.
PRUNE WHIP (Baked)
1 cup cut up cooked prunes
3 egg whites
1/3 cup sugar
¼ tsp. salt
1 Tbsp. lemon juice
¼ cup chopped pecans
Garnish with sweetened whipped cream. Beat prunes, egg whites, sugar and salt until stiff. Fold in the lemon juice and pecans. Pour into an ungreased 1½ quart casserole. Put the casserole in a pan with about 1 inch of hot water. Bake at 350° for about 30-35 minutes, or until puffed and thin film forms on the top. Serve warm with whipped cream.
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