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There must have been a bumper crop of rhubarb and strawberries this year, because the Open Line was literally inundated with old and new recipes for both. And so -- as promised -- we begin this bimonthly collection of miscellany with a spate of these tempting concoctions. I hope you'll enjoy them all. Rose Lawrence not only shared a couple of her favorite rhubarb pie recipes with the Open Line, she also shared samples of each with your easily corrupted Editor. (They were delicious!) By the way, the first was a prize winner at the Orange County Fair, a few years ago.
ROSE'S RHUBARB CUSTARD PIE
2 eggs, well beaten
1½ cups sugar
2 tablespoons milk
¼ teaspoon salt
1 teaspoon butter
2 tablespoons flour
3 cups of rhubarb, unpeeled
Beat the eggs and the sugar. Add the flour and milk. Then, add the remaining ingredients and the rhubarb. Mix well. Pour into an unbaked pie crust. Bake at 375° for 1 hour. Makes a 9" pie.
ROSE'S RHUBARB/PINEAPPLE PIE
3 cups rhubarb, cut into ½
inch pieces
One 8¾ ounce can crushed
pineapple, undrained
1½ cups sugar
1/3 cup sifted all purpose flour
2 tablespoons butter
Mix the rhubarb and pineapple. Combine the sugar, flour and a dash of salt. Add the butter. Mix well. Turn into a pastry lined pie plate. Dot with butter. Add the top crust. Brush with milk and sugar. Bake at 425° for 40 minutes.
NOTE: Let the filling stand in the crust for 20 minutes before baking.
ANOTHER RHUBARB CUSTARD PIE
Crust:
1 cup flour
½ cup butter
1 tablespoon sugar
Mix until "crumbly". Press into the bottom of the pie pan. Bake at 350° for about 20 minutes, or until light brown. Remove from heat and cool.
Filling:
2 cups of rhubarb, chopped fine
2 egg yolks
1½ tablespoons flour
1 cup sugar
1 tablespoon butter
Mix all the ingredients well; and bring to a boil. Cook until thick (like a custard), about 5 minutes. Cool. Pour into the cooled pie shell. Then, make a meringue from the two egg whites. Bake at 350° for about 15 minutes, or until the meringue is lightly browned.
WONDERFUL RHUBARB COOKIES
½ cup shortening
1 cup brown sugar (packed)
1 egg
2 cups of flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
½ teaspoon nutmeg
¼ cup milk
1 cup chopped nuts
1 cup raisins
1 cup finely chopped rhubarb
½ cup coconut
Cream together the shortening and sugar. Beat in the egg. Sift dry ingredients together, and add alternately with the milk. Add the remaining ingredients rhubarb, nuts, raisins, and coconut. Mix well. Drop by teaspoons onto greased cookie sheet. Bake at 375° for 12-15 minutes. Cool. Serve. Makes about 3-4 dozen.
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RHUBARB BARS
Dissolve 3½ tablespoons cornstarch in ¼ cup of cold water. Then, mix in 4½ cups of chopped rhubarb, 1½ cups of sugar, 1½ teaspoons vanilla. Cook until thick. Set aside. Then mix:
1½ cups oatmeal
1½ cups flour
1 cup brown sugar
½ teaspoon soda
1 cup shortening
½ cup chopped nuts (optional)
Mix until crumbly. Press ¾ of the oatmeal mixture into a greased 9 x 13 inch pan. Pour the rhubarb mixture into the pan. Sprinkle the remaining "crumbs" over the top. Bake at 350° for 30-35 minutes. Cool and cut into bars.
A RHUBARB BREAKFAST DRINK
(from Cedar Falls)
8 quarts of coarse cut rhubarb
8 quarts of water
Boil together and strain. Add 1 large (46 ounce) can of pineapple juice, 5 cups of sugar, 1 box of cherry jello. Boil. Seal in hot, sterilized jars. Makes 9 quarts.
RHUBARB/STRAWBERRY PIE
4 cups rhubarb, cut fine
Pour into the bottom of a 9" x 13" pan. Sprinkle ½ cup sugar over the rhubarb. Then, sprinkle 1 package strawberry jello, over the sugar. Then, put one cup mini marshmallows over all. Prepare 1 package yellow (or white) cake mix per package directions and pour over the top of everything. Bake at 350° for 30-40 minutes or until it tests done.
RHUBARB CUSTARD TWO CRUST PIE
Beat, slightly, 3 eggs. Then, add 3 tablespoons of milk. Mix well, and stir in 2 cups of sugar, plus ¼ cup flour, ¾ teaspoon nutmeg and 4 cups of cut rhubarb. Pour into an unbaked 9" pie shell. Dot with a tablespoon butter, adding the top crust. Bake 400° for 50-60 minutes or until done. (Be careful that edges of the crust don't burn).
RHUBARB JAM
5 cups of rhubarb, cut fine
5 cups sugar
1 pound of orange slices, cut up
Boil this for 10 minutes, stirring occasionally. Pour into hot, sterilized jars and seal.
RHUBARB DREAM BARS
2 cups flour
¾ cup powdered sugar
1 cup butter
Mix together well and press into a greased 9 x 13 inch pan. Bake at 350° for 20 minutes.
Filling: Beat 4 eggs and 2 cups of sugar, ½ cup flour, 1½ teaspoon salt, until well blended. Then, mix in 4 cups of finely chopped rhubarb. Spoon the rhubarb mixture into the baked crust. Bake at 350° for 45 minutes more. Cool and cut into bars.
RHUBARB/CREAM PIE
1½ cups sugar
3 tablespoons flour
½ teaspoon nutmeg
1 recipe of plain pastry dough
1 tablespoon butter
2 well beaten eggs
3 cups cut rhubarb
Blend the sugar, flour, nutmeg and butter. Add the eggs and beat until smooth. Put the rhubarb into the bottom of an unbaked 9" pie shell. Pour the butter, sugar, flour mixture over the rhubarb. Top with a lattice crust. Bake at 450° for 10 minutes reduce heat to 350° for 30 minutes (or until done).
RHUBARB/ORANGE CREAM PIE
3 eggs, separated
1¼ cups sugar
¼ cup soft butter
3 tablespoons frozen orange concentrate
¼ cup flour
¼ teaspoon salt
2½ cups of rhubarb, cut
up
1/3 cup chopped pecans (nuts)
Line a 9" pie pan with pastry. Beat the egg whites until stiff. Add ¼ cup sugar gradually, beating well after each addition. Then, add the butter and the orange juice concentrate to the egg yolks. Beat thoroughly. Add the rhubarb to the yolk mixture and stir well. Add the remaining 1 cup sugar, flour and salt, and beat well. Gently fold in the meringue. Pour into the pie pan. Sprinkle nuts on top. Bake at 375° (on the bottom rack) for 15 minutes. Reduce to 325° and bake 45-50 minutes longer. Serve.
TIP: Also, to make green (or other) "colored sugar". Mix just a little food coloring with regular sugar and let it stand for a couple of days. If it gets lumpy, just break it up and use to decorate cookies, etc. Also, works with coconut.
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RHUBARB CAKE
½ cup shortening
1½ cups brown sugar
1 egg, beaten
1 cup sour milk or buttermilk
1 teaspoon soda
1 teaspoon vanilla
2 cups flour
1½ cups rhubarb finely diced
½ teaspoon cinnamon
(½ cup sugar and ½
teaspoon cinnamon) for topping
Bake at 350° for 30 minutes.
FROSTING:
6 tablespoons butter
2/3 cup brown sugar
¼ cup milk/cream
1 cup coconut
½ teaspoon vanilla
HOT VANILLA SAUCE
1 cup sugar
2 tablespoons flour
½ cup butter
½ cup light cream
Bring to a boil over low heat. Cook 2-3 minutes. Add teaspoon vanilla and serve warm, over rhubarb cake.
RHUBARB-PUDDING CAKE
1 egg
1½ cups sugar
2 tablespoons of shortening
¼ cup milk
1 cup flour
3½ teaspoons baking powder
½ teaspoon salt
Mix well (with a spoon) until very thick. Spoon into a greased 9 x 13 inch pan. On the top, sprinkle 3 cups of cut up rhubarb and sprinkle with 1 cup of sugar. Pour over everything 2 cups of boiling water. Bake at 375° for 30-40 minutes or until done. Serve with whipped cream.
RHUBARB CRISP
8 or 9 inch pan, greased. Spread 3 cups of diced rhubarb into the pan. Sprinkle with 1 cup sugar and 3 tablespoons strawberry jello. Dot with 2 tablespoons butter till crumbly. Add 2/3 cup flour, ¼ teaspoon baking powder and 2/3 cup oatmeal, plus 1/8 teaspoon salt. Mix well. Spread over the top. Bake at 375° for 40 minutes. Cool and cut. Serve with whipped cream or ice cream.
RHUBARB BREAD
1½ cups brown sugar
2/3 cup shortening (liquid)
1 egg
1 cup buttermilk (or sour milk)
1 teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
2½ cups flour
1½ to 2 cups diced rhubarb
½ cup nuts (optional)
Combine the sugar and shortening. Stir in egg, milk and vanilla. Add the sifted, dry ingredients. Mix in the rhubarb (and nuts). Grease and flour 2 bread pans. Pour in the batter. Then, mix: ½ cup sugar, ½ teaspoon cinnamon and 1 tablespoon butter. Mix with a mixer and sprinkle over the top. Bake at 325° for 40-50 minutes. Test for "doneness". Let cool for a few minutes before removing from the pan. Makes a very moist bread.
RHUBARB SURPRISE PUDDING
1 pound fresh rhubarb, cut up (4
cups)
1½ cups of sugar, divided
in half
3 tablespoons butter
½ cup all bran cereal
¾ cup flour
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
3½ teaspoons cornstarch
¼ teaspoon salt (additional)
½ cup boiling water
Put rhubarb into a greased 8" square pan. Blend ½ of the sugar with the butter, and add the cereal. Sift the flour with the baking powder and salt. Add this to the shortening mixture, alternately with the milk. Mix well. Spread the batter evenly over the rhubarb. Combine the remaining sugar with the cornstarch and salt, and sprinkle over the batter. Pour the boiling water over the pudding. Bake at 375° for one hour. Makes about 6 servings.
STRAWBERRY/RHUBARB JAM
3 cups of strawberries hulled, washed
and cut
3 cups of diced rhubarb
6 cups of sugar
Mash the strawberries. Combine with the rhubarb and mix well Add 4 cups of sugar. Bring to a rolling boil and boil for 4 minutes. Then, add the remaining sugar and boil again for 4 minutes. Pour into hot, sterilized jars and seal. Makes 2½ pints.
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CRUNCHY STRAWBERRY DESERT
(From Clear Lake)
One 3 oz. package of regular, vanilla
pudding and pie mix.
2 cups milk
Mix according to package directions and chill for 1½ hours. Then, make the crust:
1 cup oatmeal
1/3 cup packed brown sugar
¼ teaspoon salt
¼ cup melted butter
1 pint strawberries
Mix well in a baking pan. Bake at 350° for 10 minutes, stirring occasionally. Remove from the oven, and divide the mixture into 6 desert dishes, pressing into the bottom and sides. Cool. Wash and hull the strawberries. Set aside 6 berries for garnish. Slice the rest of the strawberries; fold into the chilled pudding. Spoon the pudding into the six dishes and top with a strawberry. Refrigerate until ready to serve.
FRESH STRAWBERRY PIE
1 cup sugar
3 tablespoons strawberry gelatin
(Jello)
2 tablespoons cornstarch
¼ teaspoon salt
1 cup boiling water
2 pints fresh strawberries, washed
and hulled
One 9" pie shell (baked)
Mix the sugar, cornstarch, jello, and salt in a saucepan, stir in the boiling water. Bring to a boil stirring constantly. Boil for 3 minutes. Cool completely. Then, arrange the whole strawberries in the baked pie shell; and pour the glaze over the berries. Chill for several hours. Serve topped with ice cream or whipped cream.
STRAWBERRY SHORTCUT CAKE
1 cup miniature marshmallows
2 cups or 2 10 ounce packages frozen
strawberries in syrup
1 package (3 ounce) strawberry
jello
Prepare a white or yellow cake, according to directions. Generously grease bottom ONLY of 9" x 13" pan. Sprinkle marshmallows evenly over bottom of pan (bottom will not be covered). Combine strawberries, with syrup and jello. Set aside. Mix cake. Pour cake batter over marshmallows. Spoon strawberries carefully over top of batter. Bake at 350° for 45-50 minutes or until golden brown.
STRAWBERRY CUPCAKE DESERT
Two 3 ounce packages of cream cheese
1 cup of heavy cream
¼ cup of mayonnaise
1 cup of mini marshmallows
2 cups of sliced strawberries (either
fresh or frozen)
1 large can (20 ounces) of crushed
pineapple
Gradually add the cream to the cream cheese and beat until thick. Add the remaining ingredients. Mix well. Line muffin tins with cupcake papers and pour the mixture in. Freeze in the freezer. When frozen, remove from the muffin tins. Makes 15 cupcakes.
STRAWBERRY BREAD
3 cups flour
1 teaspoon soda
1 teaspoon salt
3 teaspoons cinnamon
2 cups sugar
Sift together and mix well:
Then mix:
3 eggs, beaten
2 10 ounce package frozen
strawberries
1¼ cup cooking oil
1¼ pecans (or other nutmeat)
Mix wet and dry ingredients. Bake at 350° for 1 hour. Makes 3 loaves.
STRAWBERRY DREAM PIE
Combine 1 package Jello vanilla pudding and pie mix (regular), one 3 ounce package of strawberry jello, 2 cups water and 1 teaspoon lemon juice in a saucepan. Cook and stir over medium heat, until mixture comes to a boil. Pour into a bowl and chill until it thickens. Then, blend in 1½ cups of prepared Dream Whip. Finally, stir in one cup of sliced strawberries. Pour into a baked and cooled 9" pie shell. Chill (to set) one to two hours. Garnish with additional whipped topping and strawberries.
THE "SUR-GEL" RHUBARB/STRAWBERRY JAM
1 pound of rhubarb, cut up
1 quart of strawberries, crushed
to pulp
Combine the fruit. Cook the fruit and add 1 box of Sur-Gel, mixing well; then, add 5½ cups of sugar and continue cooking until sugar is dissolved, stirring constantly. Cook at a hard boil for 1 minute. Pour into hot, sterilized jars and seal. Makes 7 cups.
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STRAWBERRY FIZZ
1 12 ounce can of chilled
pineapple juice
1 10 ounce package frozen
strawberries
2 16 ounce bottles chilled
7-Up
Combine juice and the strawberries in the blender. Whirl until blended. Pour into a large pitcher. Add the 7-Up. Stir gently. Serve immediately.
OLD-FASHIONED SUNSHINE CAKE
12 egg yolks
1½ cups sugar
1½ cups flour
1 teaspoon baking powder
1 teaspoon vanilla
(12 tablespoons) ¾ cup hot
water
Beat the egg yolks well. Add the sugar and beat by hand for 12 minutes (until thick and lemon colored). Or use the electric mixer. Sift the baking powder with the flour and add alternately with the hot water. Finally, add vanilla. Bake at 350° for 45 minutes or until done, in angel food cake pan. Frost with lemon frosting.
RASPBERRY/YOGURT CAKE
½ cup butter
1 cup brown sugar (can use white)
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 8 ounce carton of raspberry
yogurt
Cream the butter and sugar. Add the egg and vanilla. Beat until light. Sift the dry ingredients; add alternately with the yogurt. Mix well. Pour into a greased 9" tube pan. Bake at 350° for 25 minutes. Let stand for 10 minutes before removing from the pan.
RASPBERRY SALAD
1 package raspberry jello
1 cup boiling water
1 10 ounce box of frozen raspberries
(with juice)
1 cup of applesauce
Combine all ingredients in a bowl. Mix well. Refrigerate until it sets. Top with the following:
1 cup sour cream
1½ cups mini marshmallows
Mix well and let it set for a couple of hours. Spread over the top of the raspberry mixture. Chill and serve.
The gentleman who called this recipe in said his family likes to take 'em camping. You might, too.
AUSTRIAN CHOCOLATE BALLS
2 squares unsweetened chocolate
1/3 cup butter
1 cup sugar
1 egg plus 1 egg yolk
½ teaspoon almond extract
1 1/3 cups flour
½ cup finely chopped almonds
In a medium saucepan, over low heat, melt the chocolate and butter. Remove from heat. Stir in the sugar, eggs, and almond extract. Mix well. Then, gradually stir in the flour and the nuts until well mixed. Shape in ¾ inch balls and place on an ungreased cookie sheet. Bake at 350° for 8-12 minutes. Cool. NOTE: Do NOT over bake. They store well.
GLAZE:
1 ounce unsweetened chocolate
1 tablespoon butter
¼ teaspoon almond extract
1 cup powdered sugar
2-3 tablespoons milk
Melt the chocolate and butter. Blend in remaining ingredients. Mix well. Dip ball in glaze.
½ teaspoon almond extract
What with the high price of chocolate, you might want to file this idea away for frequent reference:
COCOA SUBSTITUTE FOR CHOCOLATE
3 tablespoons cocoa
1 tablespoon shortening or oil
Mix well and this equals 1 square (1 ounce) of baking chocolate.
HOMEMADE CHOCOLATE SYRUP
1 cup white sugar
¼ cup cocoa
1 tablespoon cornstarch
1 tablespoon butter
½ teaspoon vanilla
1/8 teaspoon salt
1 cup water
Combine all ingredients, except the butter and vanilla, with the water. Bring to a boil, stirring constantly. Remove from heat when sauce is thickened and glossy. Blend in the butter and vanilla. Store in the refrigerator in an air tight container. Stores well.
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If you've never tried "steak teriyaki", here's what you need to get started:
TERIYAKI MARINADE
(from Muscatine)
½ cup soy sauce
¼ cup brown sugar
2 tablespoons oil (olive oil)
1 teaspoon dry ginger
½ teaspoon MSG (or Accent)
¼ teaspoon pepper
2 cloves of garlic, minced.
Mix well. Marinate meat in the sauce for 2 to 3 hours, turning occasionally.
CARROT PUDDING CASSEROLE
1 quart sliced carrots (or a 1 pound bag.) Cook in a little salted water until tender and mash with a potato masher.
In a skillet, sauté:
2 tablespoons chopped onions
2 tablespoons green pepper
1 tablespoon salad oil
Then, add 1 tablespoon flour, 1 teaspoon sugar and teaspoon salt, plus 1¼ cups milk. Cook, stir constantly until thick and bubbly. Pour over the carrots and put all into a lightly greased casserole. Bake at 350° for 30 minutes, uncovered.
CHICKEN HAWAIIAN
1 jar of apricot preserves
1 bottle of Russian salad dressing
1 package dry onion soup mix
Mix together well. Pour over chicken pieces and bake at 325° for 1½ to 2 hours.
SOUP KETTLE SUPPER
1 can vegetable soup
1 can cream of chicken soup
1 can onion soup
1½ cups milk
1 can Vienna sausage (4 ounces)
1 12 ounce can whole kernel corn
Slice sausage into coins. Mix together. Add milk and corn. Heat slowly.
CHOCOLATE SYRUP BUNDT CAKE
½ cup shortening
½ cup butter
2 cups sugar
3 eggs
3 cups flour
2 teaspoons baking powder
¼ teaspoon soda
½ teaspoon salt
1 cup milk
½ teaspoon vanilla
¾ cup chocolate syrup
Cream shortening, sugar and butter. Add the eggs, one at a time. Sift the dry ingredients. Alternate adding the dry ingredients with the milk. Add the vanilla. Grease the bundt pan. Put 2/3 of the batter into the bundt pan. Now, add the chocolate syrup to the remaining batter and mix well. Pour this over the light batter. Bake at 350° for 40 minutes. Then, cover the cake with foil and continue baking for 25 more minutes. Remove immediately from the pan. Cool and dust with powdered sugar.
TIP: To remove lime build up from a teakettle: Boil ½ cup vinegar with a kettle full of water for five minutes or so.
GOOSEBERRY SALAD
1 package lime jello (3 ounces)
1 package lemon jello
2 tablespoons sugar
2 cups water
1 teaspoon vinegar
1 cup chopped celery
½ cup shredded cheddar cheese
½ cup chopped pecans
1 16 ounce can gooseberries
Mix the two packages of jello with the water, sugar and vinegar. Chill until partially set. Drain the gooseberries, reserving the juice. To the juice add enough water to make 1½ cups of liquid. Add this to the jello, along with the celery, cheese, pecans, and berries. Refrigerate.
Here's an interesting way to quench a summertime thirst:
PINK DRINK
2 quarts of spearmint tea
1 quart (fresh) apple cider (or
apple juice)
1 quart grape juice
The juice of 2 lemons
honey, to taste
Mix well and chill.
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A HOME-MADE CAKE MIX
10 cups flour
5 tablespoons baking powder
1 cup non fat dry milk
5 teaspoons salt
7 cups sugar
2½ cups (Crisco) shortening
Mix the dry ingredients. Cut in the shortening until a cornmeal like consistency is achieved. Store in an airtight container. Lasts up to 3 months on the shelf.
CAKE MIX COOKIES
Use any layer cake mix
½ cup melted shortening
2 eggs
about 6 teaspoons water (2 tablespoons)
NOTE: add 3 teaspoons to start and more as needed.
Mix well. Grease a cookie sheet. Drop by teaspoons and bake at 350° for about 15 minutes. Makes about 4 dozen. Frost if you like.
ANOTHER CAKE MIX COOKIES
2/3 cup shortening
2 eggs
1 teaspoon vanilla
1 box of layer cake mix
Mix half of the cake mix with the shortening, eggs and vanilla, until smooth. Stir in the remaining cake mix. May add raisins or chocolate chips, etc. Drop by teaspoons onto an ungreased cookie sheet. Bake at 375° for 10 12 minutes. Makes about 5 dozen.
I'm told this is a "repeat" from two years ago. But we had a lot of requests for this tip:
CASSEROLE SAUCE MIX
2 cups dry milk
¾ cup cornstarch
¼ cup chicken bouillon
4 teaspoons onion flakes
1 teaspoon thyme
1 teaspoon basil
½ teaspoon pepper
Mix well. Store in dry container. To use: add 1¼ cups water to 4 tablespoons of the mix. This equals 1 can of condensed soup. Cook until smooth and thick.
SPRING VEGETABLE SALAD
1 cauliflower, broken up
3 bunches of broccoli, broken up
3 bunches diced green onions
1 large green pepper, diced
diced celery and cucumber (optional)
SPRING VEGETABLE SALAD DRESSING
1 cup mayonnaise
¼ cup French dressing
¼ cup sour cream
1 tablespoon sugar
1 tablespoon salad vinegar, tarragon
Blend well. Store overnight before serving. Toss salad.
CUCUMBER RELISH
4 cups ground, unpeeled cucumber
(about 4) or you can use zucchini
1 cup ground green pepper (about
2)
½ cup ground sweet, red
peppers (about 1)
3 cups ground onion
3 cups finely diced celery
¼ cup salt
3½ cups sugar
2 cups white vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
Use coarse blade in grinder. Combine all vegetables in a large bowl and sprinkle with salt. Cover with cold water and let stand 4 hours. Drain. Combine sugar, vinegar, celery seed and mustard seed and bring to a boil, stirring to dissolve the sugar. Stir in the vegetables. Simmer for 10 minutes. Pack in jar (pints) to with ½ inch of the top. Seal. Process in boiling water bath for 10 minutes. Makes 5-8 pints.
BLUE CHEESE DRESSING
1 pint (real) mayonnaise
1 cup buttermilk
½ cup crumbled blue cheese
½ teaspoon garlic powder
(or garlic salt)
1 tablespoon vinegar
salt and pepper to taste
Mix well (or blend). Chill.
TIP: Old ear muffs make great buffers for silver, copper or brass. You do the polishing job much faster because you have a buffer for each hand.
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In answer to a plea from one of my WMT colleagues, we turned up several good recipes for avocado dip, including the following:
AVOCADO DIP
3 tablespoons chopped onion
2 ripe avocados, peeled and pitted
1 carton of sour cream
3 tablespoons of chopped, canned
green chilies
2 tablespoons vinegar (or lemon
juice)
¾ teaspoon salt
Mix in the blender. Chill before serving. Makes 1¾ cups.
ANOTHER AVOCADO DIP
2 medium avocados, mashed
Then, add:
¼ cup sour cream
2 tablespoons lemon juice
¼ teaspoon grated onion
¾ teaspoon salt
dash of tabasco
4-6 drops of Worcestershire sauce
seasoned salt (and pepper), to
taste
SURPRISE! AVOCADO DIP
1 avocado
1 teaspoon lemon juice
1 package dry, cream of mushroom
soup mix
1 pint sour cream (a carton)
Mash the meat of the avocado with the lemon juice. Blend in the soup mix and the sour cream. Chill for 2 hours before serving.
Looking for a good, new desert idea? Try this . . .
TORTONI
6 tablespoons toasted almonds
6 tablespoons melted butter
2 cups of vanilla water crumbs
1 teaspoon almond extract
Mix this together well and reserve ½ cup. Spread the remaining mixture into a 9 x 13 inch pan. Then, we need: ½ gallon softened ice cream. Put ½ of the ice cream on the crumbs. Spread an 18 ounce jar of apricot preserves over the ice cream. Layer the remaining ice cream on top of the preserves. And top with remaining crumbs. Cover with foil and freeze.
ITALIAN BEEF
One 5-6 pound rolled roast
1 tablespoon rosemary
8 cloves of garlic
¼ pound butter
1½ teaspoon oregano
½ cup parsley
3 tablespoons salt
2 cans beef bouillon
2 soup cans water
¾ tablespoon crushed red
pepper
1 teaspoon nutmeg
1 teaspoon cinnamon
Add all ingredients and the roast to large kettle or roaster and bake at 350° for about 2 hours. Chill 4-5 hours or overnight. Strain the broth. Slice the roast thin and warm with broth to serve.
TIP: Moisten children's shoestrings with a cloth before tying them and they will stay tied all day.
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