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They say that June is the month for brides and weddings; and this springtime tome of Open Line favorites has. at least, a little something in common with that old Anglo Saxon tradition of "something old, something new, something borrowed. and (even) something blue. Your erstwhile editor hopes you enjoy it all in good health with good friends and good times.
ASPARAGUS IN A BLANKET
1 package frozen asparagus spears
or 24 fresh spears
2 cups Bisquick Mix dry
2 tablespoons melted butter
One 2½ ounce or dried beef
Cook asparagus in boiling, salted water. Prepare Bisquick. Mix per directions on the package for rolls. Divide the dough in half and roll into two 12 inch circles. Brush dough circles with melted butter, and cut each circle into six wedges. Divide, asparagus and beef into 12 equal portions, and place crosswise. Oil each of the wedges. Roll up like a crescent roll. Place on creased baking sheet. Bake at 450° for 10 minutes or until done
CHEESE SAUCE:
1 can of cheddar cheese soup with ¼ teaspoon ground marjoram. Heat thoroughly, and pour over asparagus in a blanket. Serves six.
CUCUMBERS IN SOUR CREAM AND VINEGAR
4 to 5 cucumbers, sliced thin and salted
Put in a bowl and refrigerate for two to three hours. Drain excess water. In a separate bowl. combine one carton of sour cream and ¼ cup vinegar (you may use less of each. depending upon the amount of cucumber slices.) Add a little pepper. Pour the sour cream over the drained cucumbers and mix well. Serve chilled NOTE. Some like to add 1 teaspoon of sugar to the sour cream mixture.)
ANOTHER VARIATION
Combine, some Miracle Whip, milk, and sugar with a little Lawry's Seasoned Salt. Salt and pepper to taste. Pour this sauce over the sliced cucumbers and mix well Serve chilled.
YOGURT CUCUMBERS
1 pint regular yogurt
2 cucumbers. sliced thin (or diced)
1 tablespoon dry mint
1 tablespoon oil
Salt and pepper to taste
Mix everything together well Chill for two hours and serve.
This tempting dish seemed to strike just the right note with lots of "Open Line" callers this spring
AUNT JANE'S VEGETABLE SALAD
1 head cauliflower, broken into
small florets
4 stalks broccoli (or 1 package
frozen broccoli), broken into small florets
2 bunches green onions, diced
1 green pepper, diced
2 cups cucumber, sliced optional
DRESSING:
1 cup mayonnaise
¼ cup French dressing
1 tablespoon sugar
1 tablespoon vinegar (tarragon
or wine vinegar not cider vinegar)
½ cup sour cream
Salt and pepper to taste
Blend all ingredients together and toss well. Prepare in advance so that flavors can blend and vegetables can "marinate" in the dressing.
SEVEN LAYER SALAD
Use one head of lettuce, broken up, to line a 9 x 13 inch pan. Layer 2 to 3 stalks of celery, chopped fine, on top of the lettuce. For the next layers, add ½ cup onion, chopped fine, 1 green pepper chopped fine, and 1 package of frozen peas (still frozen.) Spread 1 to 1½ cups mayo, mixed with ¼ to ½ cup sugar over the top. For garnish, ½ cup grated cheddar cheese along with 4 to 6 pieces of crisped bacon crumbled. Cover and let stand in refrigerator overnight.
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If you were listening to the "Open Line" in the past two months, you know it was a good year for rhubarb (and rhubarb recipes). A modest sampling follows:
PINK PARTY RHUBARB PIE
2 cups diced rhubarb
1¼ cups sugar
1 package raspberry jello
1 tablespoon lemon juice
1 large can evaporated milk
Cook rhubarb in sugar until tender. While hot. add the jello Stir well and let cool. Chill milk overnight: put into chilled bowl. Add lemon slice and whip. Fold rhubarb mixture into whipped milk. Pour into two large baked pie shells. Serve cool.
RHUBARB DREAM PIE
Crust:
1 cup flour
5 tablespoons powdered sugar
Mix together and cut in 1 stick butter. Mix as per graham cracker crust. Press into a 9" pie pan or a 9" x 11" pan. Bake 15 minutes at 350°.
While the crust is baking bake the filling:
2 eggs, beaten
1½ cups sugar
¼ cup flour
2 cups diced rhubarb
Mix well. Pour into hot pie crust. Return to oven and bake for 35 minutes longer at 350° and you can decrease the amount of sugar sweetening.
RHUBARB MARMALADE
6 cups diced rhubarb
6 cups sugar
1 pound candied orange slices
1 small can crushed pineapple undrained
Cut orange slices into small pieces. Mix all ingredients together and boil slowly for 20 minutes. Pour into jars and seal. Refrigerate. Makes about 5½ pints.
RUBY RED JAM
5 cups rhubarb cut up
3 cups sugar
Mix and cook until slightly thickened. Remove from heat. Add 1 package strawberry (or raspberry) jello and 1 package Kool Aid (same flavor). Mix well. Pour into jars. Seal and refrigerate.
TIP. Try a solution of equal parts of peroxide, vinegar and water to soak tired feet.
PENNSYLVANIA DUTCH RHUBARB PIE
Take stewed rhubarb. stale cake or bread, sugar and the whites of 2 eggs. Line the sides of a buttered baking dish with the stale cake or bread. Fill this with the sweetened, stewed rhubarb. Cover and bake in moderately slow oven about 325° for about 30 minutes. Make a meringue from the egg whites by beating until stiff and adding 4 tablespoons sugar. Remove the pudding from the oven and cover with meringue. Return to oven to brown meringue.
RHUBARB CRUNCH
(it's addictive)
5 cups rhubarb, cut up
2 cups sugar
4 tablespoons flour
1 egg
½ cup water (or just a little
less)
1 package yellow cake mix
1½ sticks butter
Put the rhubarb into the bottom of a 9" x 13" pan. Mix the sugar, flour water and egg together: and pour over the rhubarb. Sprinkle the dry cake mix over the top. melt the butter and drizzle over the top. Bake at 350° for about 40 minutes. Serve warm.
Tip: "sweeten rhubarb" add just a little baking soda and you can decrease the amount of sugar sweetening.
RHUBARB BREAD
1½ cups brown sugar
2/3 cup salad oil
1 egg
1 cup sour milk
1 teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
2½ cups flour
1½ cups diced rhubarb
½ cup chopped nuts (optional)
Beat the sugar, oil and egg together: add the vanilla and salt. Mix the soda and the sour milk. Add this to the first mixture. Add the flour and mix well. Finally, blend in the rhubarb and nuts. Spread into 2 greased 5 x 8 inch loaf pans. Top with a mixture of: ½ cup white sugar, 1 tablespoon butter and 1 teaspoon cinnamon. Bake at 325° for about 1 hour. (It freezes well too.)
GRAPEFRUIT JELLY
3 cups grapefruit juice (either
fresh or canned)
1 box Sure-Gel
Bring these two ingredients to a boil. Then, add 4 cups sugar and a few drops red food coloring. Bring to a hard boil for 5 minutes. Pour into jars. Seal and store.
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They say "same like it hot", and I guess this recipe is for those who do.
A MEXICALI CASSEROLE
1 pound ground beef
1½ cups chopped onion
1 cup green pepper, chopped
1 clove of garlic, minced
1 teaspoon chill powder
1 teaspoon salt
1 stewed tomatoes
1 can kidney beans
½ cup rice
Brown the meet and drain. Add the rest of the ingredients, stir and heat. Then. pour into a 2½ quart casserole Bake at 400° for 45 minutes.
RED BEANS AND RICE
1 pound dry red beans
1 tablespoon bacon dripping,
1 ham hock
2 large onions chopped
2 cloves garlic minced
1 bay leaf
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper
4 cups water
Wash the beans and soak in water overnight. In the morning, drain the beans. Heat the drippings in a 4 quart saucepan over medium heat. Add the ham hock and sauté for 10 minute, to render more drippings. Remove hock. Stir in onions and garlic and sauté 5 minutes. Add the beans, seasonings, water and the ham hock. Bring to a boil. Simmer for about 6 hours. Serve over hot rice. Also goes well with Polish sausage and a green salad.
SPAGHETTI CASSEROLE
Cook 1 pound pasta (spaghetti/macaroni/noodles etc.) Drain in colander
In the blender: put 1 cup raw cashew nuts, 1 cup water 1/3 cup lemon juice, 2 tablespoons sesame seeds, 4 tablespoons yeast flakes (optional), 1½ teaspoons salt, 1 teaspoon onion powder 1/8 teaspoon, celery seed and a pinch of garlic powder. Blend and slowly add ½ cup oil. Then add; 1 cup tomatoes. Mix this with the noodles in a greased baking dish: top with bread crumbs. Bake at 350° for 30 to 40 minutes. Add just a little paprika for color.
COOKING CUE: Canned shrimp loses its "tinny" taste after soaking in two tablespoon, of vinegar and a teaspoon sherry for 15 minutes.
UNCOOKED BAR-B-QUE SAUCE
1¼ cup Catsup
1 or 2 squirts of tabasco
1 teaspoon liquid smoke
1 tablespoon Worcestershire
sauce
1 tablespoon soy sauce
1 teaspoon vinegar
2 teaspoons sugar
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 teaspoon prepared mustard
a dash of horseradish
¼ cup water
Mix well and refrigerate until flavor blend, one to two hours. No cooking needed.
SAUSAGE SOUP
½ pound bulk pork sausage
2½ cups diced potatoes
½ cup cubed carrots
½ cup cubed celery
Pepper to taste
1 cup water
½ cup green pepper chopped
¼ cup chopped onions
2 tablespoons flour
1 quart milk
1 bay leaf
½ teaspoon thyme
1 teaspoon salt
Cook sausage in skillet and drain. Cook potatoes, celery, carrots in the water far 5 to 7 minutes. Add peppers and onions. Then add the sausage. Add the flour plus 2 cups of the milk. Then, the bay leaf and thyme. Heat to boiling, stirring constantly. Add the vegetables rest of milk and sausage. Garnish with grated Parmesan cheese.
It might have been the early spring, but late night music host John Doremus turned chef one April evening with the following result:
JOHN DOREMUS' RECIPE FOR CHILI
Cook a couple of sliced onions in butter until soft. Add and brown 2 pounds lean, ground beef; season with 1½ teaspoons salt, ½ teaspoon black pepper, and 1 teaspoon chili powder. Then, add 1 medium can of tomatoes, 1 can of tomato paste, and 1 teaspoon sugar. Cook for one hour over low heat. Then, add one 4 ounce can mushroom, (drained), plus 1 medium can of kidney beans and another teaspoon of chili powder. simmer this for exactly 15 minutes. Ladle into bowls and serve with crackers and your favorite cheese. Add, other frills! Gorge yourself.
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TACO SALAD
1 pound ground beef, browned
and drained
1 medium head of lettuce
chopped fine
2 or 3 diced tomatoes
1 medium green pepper diced
1 avocado cut up (optional)
Toss together with 1 large package of corn chips or taco chips with 4 ounces of taco sauce. Salt pepper to taste. Toss and serve
GREEK MOUSAKA
Sauté ½ pound m beef, cubed or sliced and parboil 6 ounces of peeled and deviled shrimp (or use 1 pound of beef only). Add to beef and shrimp and simmer 10 minutes, 2 cups chopped onions, ½ cup water, ¼ cup ketchup, 1 tablespoon chopped parsley, 1 teaspoon salt 1/8 teaspoon pepper. Combine 1 cup of fine bread crumbs made from twice toasted bread slices and 2 slightly beaten egg whites and add ½ to the meat mixture and set aside the other half. Make a white sauce of ¼ cup butter, ½ cup flour, 3 cups milk or lo cal powdered dry milk, ½ teaspoon salt, 1/8 teaspoon nutmeg. Add some of 2 egg yolk, and return to sauce pan and cook until thick, stirring constantly. Prepare brown 2 pounds egg plant pared and cut into ½ to ¼ inch slices browned in preheated pan in ¼ cup cooking fat. Place ¼ of egg plant slices in bottom of 8 x 12 or 9 inch square casserole dish. Add 1 cup of white sauce and ½ meat mixture. Add second layer of egg plant, meat and white sauce in order. Mix together ¼ cup of shredded cheese of your choice with rest of the crumbly egg white and bread mixture and spread over top. Bake at 350° to 375° for 30 minutes or until bubbly. Makes 8 to 10 servings or a meal for four.
It's the season for "munchies" and here is a good one courtesy of Ralph Story and "Meet the Cook"
HERBED CHEESE (From Meet the Cook)
1 tablespoon Dijon mustard
10 ounces cream cheese
2 to 3 drop, hot sauce
¼ teaspoon Worcestershire
sauce
1 tablespoon finely chapped
chives
2 tablespoons fresh herbs or 1
tablespoon dried oregano, basil, thyme, fennel
Mix all ingredients together and add salt to taste. Pile it into a small earthen pot and let it mellow in the refrigerator for a day. Serve chilled with crackers.
FILE THIS TIP A WAY FOR FUTURE REFERENCE!
1 cup honey = 1¼
cup sugar and ¼ cup liquid
OR PUT THE OTHER WAY
1 cup sugar = 4/5 cup honey
and subtract ¼ cup liquid
This unusual recipe was phoned in by an obviously very well organized homemaker.
HOT ROLLS BY-THE-CLOCK
3 cup warm water
1 package yeast
1 cup sugar
¼ cup shortening
1 tablespoon salt
6 to 8 cups of flour
Mix all these ingredients together at 5:00 PM. One hour later punch down. Continue punching every hour on the hour until 10:00 PM At 10:00 PM. form into rolls (makes a big batch.) Set out on the counter overnight. In the morning get up early and bake at 400° for about 25 to 30 minutes. (Be sure and watch them carefully.)
FRUIT-AND-NUT WHEAT BARS
2 tablespoons butter
5 tablespoons sugar (or ¼
cup honey)
1 large egg
½ cup whole wheat flour
¼ cup wheat germ
¼ teaspoon baking powder
½ teaspoon cinnamon
¼ cup dropped nuts
¼ cup chopped, dried fruit
(peaches, apricots, etc.)
¼ cup chopped prunes (or
raisins)
2 tablespoons honey
Cream the butter, sugar, and egg. Combine the dry ingredients and add to egg mixture. Press this paste between two sheets of plastic (or wax paper) until flat and thin. Refrigerate for one hour. Chop the nuts and fruit and mix with additional honey. Peel paste from wax paper and place on greased cookie sheet. Spread with honey/nut mixture. Bake at 350° for about 15 minutes. Cool and Cut.
FRESH TOMATO CAKE
1 cup dark brown
½ cup shortening
2 eggs
½ cup chopped nuts
½ cup chopped date
½ cup raisins
2 cups peeled, chopped tomatoes
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
½ teaspoon pumpkin pie spice
½ teaspoon salt
Cream the eggs and shortening and sugar, add sifted dry ingredients. Then add the raisins and nuts. Beat in the tomatoes. Mix well. Pour, into a greased and floured 9 x 13 inch pan. Bake at 350° for 30 to 40 minutes. Frost with a cream cheese and powdered sugar frosting.
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ORANGE DROP COOKIES
1½ cups brown sugar
1 cup shortening
2 eggs
1 cup buttermilk (or sour milk)
3 cups flour
2 teaspoons baking powder
1 teaspoon soda
¼ teaspoon salt
1 teaspoon vanilla
Grated rind of 1 orange
Cream shortening and sugar; add eggs. Dissolve soda in buttermilk, or sour milk, then, stir baking powder into 3 cups flour. Alternate adding buttermilk with flour into the creamed mixture. Drop onto a greased cookie sheet and bake at 375° for about 10 minutes.
FROSTING:
1 egg yolk
Juice and rind of 1 orange
Enough powdered sugar to make desired
consistency.
Frost and enjoy.
POPPYSEED COFFEE CAKE
Mix: 1 tablespoon sugar and 1 tablespoon cocoa plus 1 teaspoon cinnamon and set aside.
1 package of white cake mix
2 packages instant vanilla pudding
mix
1 cup cold water
½ cup cooking oil
4 eggs
1 2 ounce box (or can) of poppyseed
Mix all these ingredients well, in a large bowl. Pour half of this mixture into a greased and floured bundt pan. Sprinkle half of the dry mixture over the batter and swirl with a knife. Pour the rest of the batter over this. Top with the remaining dry mixture and swirl through again. Bake at 350° for 1 hour. Let it cool 15 to 20 minutes before turning out on a plate. While still warm, sprinkle with powdered sugar. Serve.
BLUE OX STRAWBERRY PIE
Crust:
Combine 1 cup flour
2 tablespoons sugar
1 stick butter
Pat into a 9" pie shell. Bake at
350°
for 20 minutes.
Filling:
Stir ½ cup sugar
1 tablespoon cornstarch
¼ teaspoon salt into 2 cups
cold water
Cook, stirring constantly until clear and thick. Add 1 3 oz. package of strawberry jello. Mix well. Cool until partially set. Fill cooled pie with fresh strawberries. Pour jello mixture over strawberries. Chill for at least four hours. Serve with whipped cream.
MOTHER'S BANANA BREAD
Mix the following ingredients in a bowl
½ cup softened butter
1½ cups sugar
2 eggs
¼ cup sour milk (or buttermilk)
¾ teaspoon soda
½ teaspoon salt
1 teaspoon vanilla
1 cup mashed bananas
2 cups flour
Mix well to make a smooth, runny batter. Pour into two greased loaf pans. Bake at 325° to 350° for about 45 to 50 minutes. Test done. Cool on a rack. Makes two loaves.
HOT ROLL MIX
16 cups flour
3 tablespoons salt
½ cup sugar
3 cups dry milk powder
1 cup shortening (lard or Crisco,
etc.)
Mix the dry ingredients together. Then, cut in the shortening (can be done with electric mixer).
TO USE: Measure out 4 cup, of mix soak 1 package of yeast in 1¼ cups lukewarm water. Mix together and beat with a spoon. Knead until smooth and velvety. Make into rolls. Bake at 350° for 20 minutes (Bread about 35 minutes.)
POTPOURRI PUDDING
1 (8 oz.) package cream cheese,
softened
1 can Eagle Brand sweetened condensed
milk
1/3 cup Realemon reconstituted
lemon juice
1 (30 oz ) can fruit cocktail,
well drained
1 teaspoon grated orange rind
1 teaspoon almond or mint extract
Canned mandarin orange slices (optional)
In medium bowl beat cream cheese until light and fluffy; slowly beat in sweetened condensed milk. Stir in lemon juice, drained fruit cocktail, orange rind, and extract. Chill two hours. Stir before serving; and, if desired, garnish with mandarin orange slices. Refrigerate any leftovers. (Makes six to eight servings.)
WHOLE WHEAT HAMBURGER BUNS
3½ cups warm water
6 tablespoons yeast
Mix together well to dissolve. Now, add 1 cup oil and ½ cup honey. Then, add 1 tablespoon salt, 3 eggs, and 10½ cups whole wheat flour. Mix well. Does not have to rise. When well mixed, shape dough into hamburger buns. Let the buns rise for about 10 minutes. Bake at 425° for about 10 minutes. (Makes 48 buns.)
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WHIPPER SNAPPERS
1 package lemon cake mix
2 cups Kool Whip
1 teaspoon lemon flavoring
1 egg, beaten
Powdered sugar
Put the first four ingredients into a bowl. Stir until well mixed. Shape into small ball, and roll in powdered sugar. Place on lightly greased cookie sheet. Bake at 350° for about 10 minutes. Be careful not to overbake.
SOFT CHOCOLATE CHIP COOKIES WITH SOUR CREAM
1 cup brown sugar
1 cup white sugar
½ cup butter
1 cup sour cream
2 teaspoons soda
3½ cups flour
2 eggs
1 teaspoon baking powder
Cream sugars and butter. Mix in the sour cream Sift dry ingredients. Add the dry ingredients mix well. Fold in 1 cup of chocolate chips or butterscotch morsels or coconut, etc. Bake at 350° for about 12 minutes until golden brown. Makes a bunch.
PINEAPPLE PUFF SALAD
1 can (regular) crushed Pineapple
undrained
1 can mandarin oranges. undrained
Stir in 1 package "Instant" Pineapple Cream Pudding Mix. Mix well and let set for 5 minutes. Then, stir in a 9 oz. carton of Kool Whip. Chill and serve.
HOUSEHOLD HINT: A small magnet kept in your sewing machine drawer will come in handy for picking up pins or broken needles that fall to the floor while you're sewing.
HOMEMADE ICE CREAM
Makes 6 quarts. Dissolve 9 Rennet tablets in ¼ cup of cold water. Meanwhile, in the freeze can add 3½ quarts of very warm water and 8 cups of dry milk powder, plus 3 cups of sugar and 3 cups of whipping cream and 4 tablespoons vanilla. Stir together to mix well. Then, pour in the Rennet mixture and stir. Let it set for about 15 minutes. Freeze. NOTE: If you add fruit, just leave out the equivalent amount of water.
BLITZ KUCHEN
(Fast Cake) from a 1902 cookbook
1 cup sugar
1 tablespoon butter (rounded)
3 eggs, beaten separately
juice and grated rind of 1 lemon
½ cup milk
1 pint flour (2 cups)
1 heaping teaspoon baking powder
1 teaspoon almond, grated
1 teaspoon cinnamon
A little sugar
Cream butter and sugar. Beat egg whites and yolks, separately. Beat in milk and lemon juice. Sift flour with baking powder. Add dry ingredients to cream mixture. Fold in the egg whites Poor into a greased and floured square cake pan. Mix sugar and cinnamon and sprinkle the top. Bake at 350° until it feels done.
WHIPPED CREAM SUBSTITUTE
1 apple, peeled and chopped fine
1 cup sugar
1 egg white
2 tablespoons lemon juice
Combine all ingredients and whip until stiff (it will take a little time, but it's worth it).
ANOTHER WHIPPED CREAM SUBSTITUTE
Thoroughly chill a can of evaporated milk. Add to this a little sugar and ½ teaspoon vanilla. Whip on high speed with mixer and it works just fine.
BATTER FOR ONION RINGS
1 cup flour
½ teaspoon salt
½ teaspoon sugar
1 egg
1 cup ice water
2 tablespoons salad oil
Mix and beat well. Dip onion rings in batter. Deep fry at 375°. (Adding ½ teaspoon of baking powder to the batter helps it stick to the onion rings while frying.)
NEVER FAIL FROSTING
Cook 5 tablespoons flour and 1 cup milk until thick. Cool. Beat 7 tablespoon, butter, 7 tablespoons shortening and 1 cup sugar until thick and fluffy. Combine with flour mixture and beat until it peaks. Add 1 teaspoon of vanilla. Makes large batch.
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Here's a timely taste treat
SPRING CAKE
1 package lemon cake mix
1 package lemon (or lime) jello
4 eggs
¾ cup cooking oil
¾ cup water
Beat the eggs. cooking oil and water together and add to the cake mix and jello. Pour into a greased 9 x 12 inch pan. Bake at 350° for about 40 minute. Cool for about 10 minutes. Punch holes in top with a fork.
Topping:
2 lemons grated, and extract the
juice
2 cup, powdered sugar
Mix well and poor over cake while still warm.
HOUSEHOLD HINT: Burned on food in pans will come off more easily after an onion has been boiled in water in the pan.
SUNSHINE SPONGE CAKE
8 egg whites
8 egg yolk
¾ teaspoon cream of tartar
¾ teaspoon salt
1 cup sugar
Beat egg whites until foamy. Add the cream of tartar and salt to the beaten egg whites. Continue beating and add sugar, gradually, until stiff peaks form. Set aside Beat the egg yolk, until they are light yellow. Add ½ cup of sugar, gradually, to the beaten egg yolks. Then, add 1 cup flour 2 tablespoons cold water 1 teaspoon lemon extract and 1 teaspoon vanilla (Starting with flour and ending with flour.) Fold the egg white, into the egg yolk mixture. Pour into an ungreased tube pan. Bake at 325° for 60-65 minutes. Frost with your favorite frosting
WORLD WAR 1 CAKE
Boil together:
1 cup water
1 cup brown sugar
1 cup shortening and 2 cups raisins
until raisins are tender.
Remove from heat and let cool. Then add 1 teaspoon cinnamon, ¼ teaspoon nutmeg, pinch salt. 1 teaspoon soda dissolved in warm water Stir in 2 cups flour, ½ teaspoon baking powder and ½ cup nutmeats. Bake 40 minutes in a 350° over.
POWDERED SUGAR PIE CRUST
(for Strawberry Pie, etc.)
1 Stick butter
1 cup flour
2 tablespoon, powdered sugar
Mix together well. Press into a pie pan. Bake at 350° for about 10 minutes for a cream filling, or you can just fill unbaked with fruit filling.
(Another) POWDERED SUGAR PIE CRUST
1½ cups flour
2 tablespoons powdered sugar
½ teaspoon salt
½ cup cooking oil
2 tablespoon, milk
Mix together well. Press into a pie pan. Bake at 350° for 40 minutes. Cool. (Makes a large pie pan.)
BAKED BANANAS
Dip peeled bananas into a mixture of beaten egg, and salt. Roll in crushed cornflakes. Bake at 350° for 20 to 30 minutes.
CHEESY POTATO MEAT PIE
2 pounds an ground beef
6 tablespoons fine, dry bread crumbs
3 tablespoons finely grated (minced)
onion
1½ teaspoons salt
1/8 teaspoon pepper
¾ cup evaporated milk (may
use regular milk)
3 cups mashed potatoes
3 tablespoons chopped pimento
3 tablespoons chopped green
pepper
1 cup shredded (grated) cheddar
or parmesan cheese
Mix the first six ingredients and put into a large, deep pie plate. Bake at 350° for 35 to 40 minutes. Drain well. Mix the rest of the ingredients (plus ¾ of the cheese) and spread over the top with the rest of the cheese. Bake 10 to 15 minutes more (if the potatoes are hot, a little longer if potatoes are cold.)
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If you have never tried "carob brownies", you should! This will get you started.
CAROB BROWNIES
1 cup sifted carob powder
2/3 cup honey
1 cup vegetable oil (can use sunflower
seed oil)
1 cup flour (can use whole wheat
flour)
4 eggs
1 cup chopped nuts
2 teaspoons
Oil a brownie pan. Combine carob powder, oil, and honey in a medium bowl. In a large bowl, beat eggs until light; then beat in carob mixture. Stir in flour and mix well. Add nuts and vanilla. Spread batter evenly in prepared pan. Bake at 325°F until the surface is firm to the touch (about 30 to 40 minutes).
Carob is a substitute for cocoa. Note that no sugar or salt is used.
A DIFFERENT BAR COOKIE
Melt one stick of butter, in the bottom of a 9 x 13 inch pan (in the oven) at 375°. Remove the pan from the oven. Sprinkle 1 cup chopped pecans into pan and slosh around. In a mixing bowl, beat 4 eggs until foamy. Add 1 cup sugar and beat for another 5 to 10 minutes. Fold in ½ cup of flour and 1 teaspoon vanilla. Spoon this over the butter/nuts in the pan. Bake at 375° for 20 minutes. Remove and let stand in pan for 10 minutes. Turn upside down onto a cookie sheet. Let it cool. Dust with powdered sugar and cut into 1 x 3 inch bars.
NEVER FAIL PIE CRUST
One cup lard (or 1¼ cups vegetable shortening). Cut into 3 cups flour. Beat 1 egg and 5 tablespoons water plus 1 teaspoon vinegar and 1 teaspoon salt. Combine this with the flour mixture. Chill slightly. Makes 4 crusts.
NEVER FAIL MERINGUE
Dissolve 1 tablespoon cornstarch in 2 tablespoons cold water. Add ½ cup boiling water and cook until clear. Set aside and cool. When cool, add a bit of salt to 3 egg whites and whip until stiff peaks form. Fold in the cooled cornstarch mixture. Continue beating until creamy. Then, gradually add 6 tablespoons powdered sugar, beating again until creamy. Pile on pie and bake for 30 minutes at 325°, or 15 minutes at 350°, until golden brown.
MARTHA BOHLSON'S PEANUT CLUSTERS
One 4 ounce package chocolate pudding
(regular)
1 cup sugar
½ cup evaporated milk
1 tablespoon butter
Mix all these ingredients and bring to a boil. Reduce heat, and cook about three minutes. Add 1½ cups peanuts and 1 tablespoon vanilla. Drop by tablespoonsful onto wax paper to cool.
PEANUT BUTTER PIE
1 cup either light or dark syrup
1 cup sugar
½ teaspoon vanilla
3 eggs, slightly beaten
1/3 cup peanut butter (either kind)
Mix all the ingredients together well and pour into a 9 inch pie shell (unbaked). Bake at 350° for 45 minutes.
THE WMT OPEN LINE
Six issues per year published bi
monthly by the WMT
Stations, Inc. P.0. 2147,
Cedar Rapids, Iowa 52406
Subscription Rate $3.00 per year
Dave Hinman, Editor
Sharon Reeves, Production Coordinator
