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At last, spring has sprung and summer is nearly here. We've had energy shortages and symphony concerts in the park - and I don't know where the time is going! (Is anybody else having this problem?)
On the "OPEN LINE" we spent the month of May trying to "Beef Up Your Menus". A modest sampling of which follows. (You may want to file for future reference).
SAUCY BEEF SHORT RIBS & MACARONI
4 pounds beef short ribs
¼ cup chili sauce
1/3 cup sweet pickle juice
2 teaspoons salt
1/8 teaspoon cloves
2 medium sized onions, sliced
1 green pepper, cut in rings
2 tablespoons flour
½ cup cold water
½ teaspoon celery seed
1½ cups elbow macaroni,
cooked and drained
Brown short ribs in their own fat. Cover tightly and cook slowly 1 hour. Pour off drippings. Add chili sauce, pickle juice, salt, cloves and onions. Cover and continue cooking 1 hour. Add green pepper. Cover and cook slowly 30 minutes or until meat is tender. Remove ribs to heated platter. Measure cooking liquid from short ribs and add enough water to make 1 cup. Mix 2 tablespoons flour with ½ cup cold water. Add flour mixture to cooking liquid and cook slowly, stirring constantly, until gravy is thickened. Add celery seed to cooked macaroni and mix lightly. Serve on platter with short ribs. Makes 4 to 6 servings.
SWISS STEAK WITH CHEESE
1½ lb. pound round steak, about ¾ inch thick. Dredge in ¼ cup flour and 1 teaspoon salt. Place steak in an oven proof pan and cover with 1 cup water and 1 teaspoon Worcestershire sauce, 2 tablespoons of chopped onion, 1 16 ounce can of tomatoes, ½ cup of celery and ½ cup carrots. Bake, uncovered, at 350º for about 45-60 minutes. During the last 15 minutes sprinkle with 1 cup grated cheddar cheese.
PEPPER STEAK
1½ pound round steak,
cubed or cut in strips as desired
2 tablespoons Crisco or shortening
¼ cup chopped onion
1 teaspoon salt
dash of pepper
4-6 bouillon cubes per 2 cups hot
water
2 large green peppers, chopped
(may use less if desired)
2 tablespoons cornstarch dissolved
in ¼ cup cold water
2 tablespoons soy sauce
hot rice or noodles
Roll cut up meat in flour before browning in fat. Last few minutes, sauté the onions with meat. Add salt & pepper. Dissolve bouillon cubes in hot water and add to the meat mixture. Cover and simmer 25 minutes. Add peppers and cook 10 minutes longer. Combine cornstarch, soy sauce, and ¼ cup cold water. Stir in and bring to boil. Cook and stir 5 minutes. Serve over hot rice or noodles. Serves 4-6. NOTE: If mixture seems thick, use 4 cups hot water with 8-10 bouillon cubes.
HERB BEEF BLADE STEAK
1 beef blade steak, cut 1 inch thick
3 tablespoons flour
½ teaspoon salt
1/8 teaspoon pepper
2 tablespoons cooking fat
1 beef bouillon cube
½ cup hot water
1 small onion, chopped
2 sprigs parsley
½ teaspoon herb seasoning
¼ cup cold water
Combine flour, salt and pepper. Dredge steak in seasoned flour, reserving leftover flour, and brown in cooking fat. Pour off drippings. Dissolve bouillon cube in hot water. Add bouillon, onion, parsley and herb seasoning to steak. Cover tightly and cook slowly 1½ to 2 hours, or until tender. Remove steak to hot platter. Discard parsley. Combine reserved flour with cold water, gradually add to pan liquid and cook, stirring constantly until thickened. Serve herb gravy with steak. Makes 2 to 4 servings.
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BEEF PINEAPPLE RING
2 pounds ground beef
¾ cup dry fine bread crumbs
1 can (13¼ ounces) crushed
pineapple
½ cup finely chopped
green pepper
2 eggs, beaten
2 teaspoons salt
¼ teaspoon pepper
2 cups cooked rice
Oriental Sauce*
Mix ground beef, bread crumbs, crushed pineapple, green pepper, eggs, salt and pepper until thoroughly combined and pack into 1½ quart ring mold. Bake in moderate oven (350º F.) for 1 hour to 1 hour and ten minutes. Cool 10 minutes. Pour off drippings and run knife around edge and center of mold to loosen ring. Turn out on platter and fill center with cooked rice. Spoon portion of Oriental Sauce over meat and serve remaining sauce separately. 6 to 8 servings.
*Oriental Sauce
1 can (6 ounce) water chestnuts
halved
boiling water
1 bouillon cube
¼ cup soy sauce
¼ teaspoon salt
¼ cup brown sugar
¼ cup cornstarch
Drain water chestnuts; reserve and measure liquid. Add boiling water to total 1½ cups liquid and pour over bouillon cube, stirring to dissolve. Add soy sauce and salt. Combine brown sugar and cornstarch in saucepan. Stir in combined liquids and cook over low heat, stirring constantly, until thickened and glossy. Add water chestnuts and heat through. Serve over meat. Yield: 2 cups.
(This recipe came from a cooking school in Minnesota over 40 years ago.)
DEVILED ROUND STEAK
2 pounds round steak, cut 1 inch
thick
1 tablespoon prepared mustard
¼ cup chili sauce
1 teaspoon salt
1 teaspoon Worcestershire sauce
¼ teaspoon pepper
¼ teaspoon paprika
1 tablespoon grated onion
¼ teaspoon lemon juice
¼ cup lard or shortening
1 cup water
Brush steak with mustard. Combine next 7 ingredients. Marinate steak in sauce for 4 hours or overnight in refrigerator. Drain. Brown steak in hot lard; add 1 cup water to sauce. Pour over steak and cover. Let simmer for 2 hours or till tender.
ROUND STEAK WITH POTATO CORN CROWNS
2 pounds beef round steak, cut ½
to ¾ inch thick
1/3 cup flour
1½ teaspoons salt
1/8 teaspoon pepper
3 tablespoons cooking fat
1 can (8 ounces) stewed tomatoes
1 can (12 ounces) Mexicorn
2 cups hot, prepared instant mashed
potatoes*
Cut round steak into 6 serving size pieces. Combine flour, salt and pepper and pound into both sides of meat. Brown on both sides in cooking fat; sprinkle any excess over meat and place in baking dish (13 x 9 x 2 inches). Add tomatoes, breaking them up into smaller pieces. Cover dish securely with foil and bake in a slow oven. (325° F.) until meat is almost tender, 1 to 1½ hours. Drain Mexicorn, reserving liquid; stir into hot prepared potatoes and place an equal amount of mixture on each portion of steak. Spoon pan drippings over potatoes, if desired. Bake, uncovered, 20 minutes longer, or until meat is tender and vegetables heated through. Makes 6 servings.
* Prepare mashed potatoes according to package directions, substituting reserved corn liquid and water for the liquid.
EXCELLENT MEATLOAF
1½ to 2 pounds lean ground
beef
1 cup soft bread crumbs or ½
cup dry, fine bread crumbs
2 tablespoons minute tapioca
2 eggs
1 8 ounce can tomato sauce
1 package dry Italian dressing
(Good Seasons) or 1 package Spaghetti seasoning
3 strips bacon
catsup for topping if desired
Mix all together, except bacon and catsup. Place two strips of bacon in bottom of baking pan; shape meat mixture over bacon and top with last strip bacon cut in four pieces. Top with catsup if desired. Bake 1 hour at 350º or until done and nicely browned. Can place carrots, onions and potatoes around the meat in the pan and cook all at the same time. In this case use a larger baking pan, and you might want to cover with aluminum foil part of the time to help steam the vegetables. Serve cabbage slaw or tossed salad with this. Some cold fruit makes a complete meal.
TIP: To REMOVE MAGIC MARKER STAINS:
Make a paste of Axion or Biz and a little Spray 'n Wash with an old toothbrush, (Spray the spot first).
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Next, a couple of favorites from Bach Elor, Gary Edwards ...
MARINATED BEEF ROAST
4-5 pound arm roast
2 tablespoons liquid smoke
1 teaspoon garlic salt
1 teaspoon onion salt
2 teaspoons celery salt
2 tablespoons Worcestershire sauce
Mix and pour over beef; cover with foil and marinate 18 hours (12 hours in refrigerator and 6 hours out). Cook at 300º for 5 hours, covered. Serve with:
VEGETABLES KELLEY
2 cups green beans (frozen)
1½ cup sliced onions
2 cups celery
1½ cup sliced carrots
2 cups tomatoes
3 tablespoons minute tapioca
½ teaspoon pepper
2 teaspoons salt
1 teaspoon sugar
3 tablespoons butter
Green pepper (optional)
Grease a 2 quart casserole dish. Put all ingredients in the casserole and bake at 350º for 2 hours, covered.
HAWAIIAN MEAT BALLS
1½ pounds ground beef
2/3 cup cracker crumbs
½ cup milk
1 teaspoon salt
Mix thoroughly. Shape into balls, brown and drain.
Sweet Sour Sauce
1 can pineapple chunks
2 tablespoons cornstarch
¼ cup brown sugar
2 tablespoons vinegar
2 tablespoons lemon juice
Drain pineapple, add water to liquid to make 1 cup. Add rest of ingredients and cook until thickened. Pour over meat balls. Simmer, covered, 15 minutes.
JUDY'S DUMP CAKE
Grease a 9 x 13 inch pan. Open a can of cherry pie filling and dump into the pan and spread evenly. Then, dump 1 medium can of pineapple tidbits (undrained). Sprinkle ½ cup nuts over the pineapple. Then, dump 1 package yellow cake mix (dry) evenly over the top. Slice 1 stick of margarine (or butter) over the cake mix. Bake at 350° for 45-60 minutes.
CHILE CON CARNE COLORADO
(Red Chile with Meat)
1½ pounds beef, in ½
inch cubes
1 cup flour
1 teaspoon oregano
½ teaspoon cilantro, (coriander)
½ teaspoon tomillo (thyme)
3 tablespoons chile (red), finely
ground
pinch cominos (cumin)
1 small onion, minced
2 cloves garlic, mashed and minced
2 tablespoons lard
4 cups boiling water
Mix the flour and all the herbs and spices and place in a paper bag. Toss the meat cubes in the bag until each is thoroughly coated. Brown the onions and garlic lightly in lard; add the floured meat. When the flour turns golden brown, add 4 cups of boiling water, and cook at a light boil until meat is tender.
Della Reese came up with a couple of goodies, which follow:
STUFFED BAKED POTATOES
6 large baking potatoes
½ cup or more cottage cheese
salt and garlic salt to taste
4 green onions, minced
paprika
Parmesan cheese
Preheat oven to 425 degrees. Wash and dry the potatoes. Prick the skins. Bake 60 minutes or until done. Cut a slice from the top of each potato and scoop out the pulp. In a blender, whip the cottage cheese until creamy. Mash the potato pulp and blend enough of the whipped cottage cheese to make a light, fluffy mixture. Stir in green onions, salt and garlic salt. Spoon the mixture back into the shells, mounding it slightly. Place the stuffed potatoes on a baking sheet dust the tops with Parmesan cheese and paprika and return to the oven until slightly browned. Serves six.
FIESTA CORN
½ cup chopped onion
2 tablespoons margarine
2 tablespoons flour
½ pound pasteurized cheese
spread, cubed
2 cups diced fresh tomatoes
2 cups (1 pound can) whole kernel
corn, drained
½ teaspoon salt
dash of pepper
Cook onion in margarine; blend in flour. Stir in cheese spread and tomatoes; cook until cheese spread is melted. Add corn and seasonings; continue cooking for five minutes, stirring occasionally. Serves six to eight.
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CHINESE STYLE POT ROAST
3 pound pot roast
2 tablespoons flour
1 tablespoon fat
½ cup water
½ teaspoon ginger
¼ cup soy sauce
2 large onions, sliced
hot cooked rice
Dredge meat with flour and brown on all sides in the fat in a heavy kettle or Dutch oven. Put a rack under the meat. Add water, soy sauce and ginger. Cover. Simmer 2½-3 hours. Add onion, simmer until meat and onion is tender. Remove meat. Slice it and pour the drippings and onion over it. Serve with rice.
ZUCCHINIBURGER CASSEROLE
1 pound ground beef
½ teaspoon garlic powder
1 medium onion, chopped
1 pound zucchini, sliced thin
2 cups cooked rice
2 cups (1 pint) cottage cheese
1 can cream of mushroom soup, undiluted
1 teaspoon salt
1 cup (4 ounces) grated sharp cheddar
cheese
½ cup grated Parmesan cheese
Place beef, garlic powder and onion in a 2 quart casserole; cook in microwave 5 minutes stirring after 3 minutes. Drain fat. Add zucchini, rice, cottage cheese, soup and salt. Mix well. Sprinkle cheddar and Parmesan cheeses over the top. Cover. Cook 8 minutes until bubbly. This also reheats nicely. Makes 5-6 servings.
TEXAS SPAGHETTI
1 pound ground beef
1 medium onion
1 can spaghetti sauce
1 can (7 ounce) sliced mushrooms
1 pound longhorn cheese, diced
1 package (12 ounce) spaghetti
cooked
Brown meat and onion; add sauce and simmer for 30 minutes. In a deep casserole, add one layer of cooked spaghetti, meat sauce, mushrooms and top each layer with cheese. Continue until all ingredients have been used. Bake until hot in 350º oven. This recipe will keep in the refrigerator for a week and will freeze well.
TIP: To Whiten Baby Clothes:
½ cup Cascade
½ cup Clorox II
1 quart cold water
Mix well. Soak baby clothes in this solution for 24 hours. Then launder per usual.
ROUND STEAK CASSEROLE
2 pounds round steak cut in bite size cubes. Roll in flour and brown in 2 tablespoons oil; put meat in two quart casserole. Then mix together:
1½ cup diced celery
1 can cream of chicken soup
1 can cream of mushroom soup
2 small onions, chopped
1½ soup cans water
3 tablespoons soy sauce
½ cup uncooked rice
salt & pepper to taste
Pour over meat in casserole. Bake covered or uncovered for 1½ hours at 325º. Serves 6-8.
Looking for a "spicy" jello salad for hot weather days? Try these on for size.
JELLO SALAD WITH HORSERADISH
1 package lime jello (3 ounce size)
2 cups boiling water
1 tablespoon well drained horseradish
½ cup mayonnaise
6 slices pineapple
Dissolve the jello in the water and cool. Fill 6 individual jello molds 1/3 full. Chill until firm. Chill the remaining jello until partially set. Then, beat until fluffy; beat in the horseradish and mayonnaise. Pour over the molded jello. Chill. To serve: unmold pineapple slices.
ANOTHER JELLO SALAD WITH HORSERADISH
1 small package of lemon jello
1 small package of lime jello
1 pint (2 cups) of boiling water
1 #2 can of crushed pineapple,
drained
2 teaspoons horseradish (or a little
less)
1 cup sweetened condensed milk
1 cup of chopped nuts
1 cup Miracle Whip (or mayo)
1 pound (2 cups) small curd cottage
cheese (drained)
a few drops of green food coloring
Mix all ingredients together well. Pour into a 9 x 13 inch pan and chill.
CAULIFLOWER SALAD
1 head of cauliflower, cut in small
florets
a bunch of radishes, sliced
a bunch of green onions, diced
Mix together: 1 cup of sour cream, 1 cup mayonnaise and 1 envelope cheese/garlic Good Seasons salad mix. Mix well. Toss with the vegetables. Store in the refrigerator.
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Need some ideas for using up buttermilk? Try these
WALNUT CHEDDAR LOAF
2½ cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1¼ teaspoon salt
½ teaspoon dry mustard
½ teaspoon baking soda
1/8 teaspoon cayenne pepper
¼ cup shortening
1 cup grated sharp cheddar cheese
½ teaspoon Worcestershire
sauce
1 egg (at room temperature)
1 cup chopped walnuts
1 cup buttermilk (at room temperature)
In a large bowl mix: flour, sugar, baking powder, salt, dry mustard, soda and pepper. Using a pastry blender (and fingers) work in the shortening. (It will resemble coarse bran). Then stir in the grated cheese. Set aside. Meanwhile, in a small bowl: combine the Worcestershire sauce, egg and buttermilk. Beat with a fork. Then stir in the flour mixture just until moistened. Fold in the nuts. Turn the batter into a 8½x 4½ greased loaf pan. Bake at 350º (or 325º if using a glass pan) for about 55 minutes or until it tests done. Turn the loaf out of the pan immediately and cool on a rack.
BUTTERMILK SPICE CAKE
2¼ cups all purpose flour
1½ cups sugar
1½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
¼-½ teaspoon cloves
(or ¼ teaspoon cloves & ¼ teaspoon nutmeg)
½ cup melted butter
1½ buttermilk (at room temperature)
sugar
Sift together into a mixing bowl all the dry ingredients. Meanwhile, melt the butter and allow to cool. When cooled, stir into the dry ingredients along with the buttermilk. Mix vigorously until the batter is smooth. Grease a 10 inch tube pan (or a bundt pan). Dust the pan lightly with the sugar. Pour in the batter and bake at 325-350º for about 1 hour. Cool for 15 minutes; then, unmold. Needs no frosting. Can be frozen when completely cooled.
TIP: To clean varnished woodwork:
1 quart water
1 tablespoon vinegar
½ cup kerosene
or you can use:
6 cup gum turpentine
1 cup boiled linseed oil
1 tablespoon vinegar
PRIZE-WINNING HOMEMADE, FRESH, ZESTY CHEESE AND BUTTERMILK PORK SAUSAGE
1 pound ground pork
¼ cup buttermilk
½ teaspoon sage (or a little
less)
¾ cup shredded cheddar cheese
¾ teaspoon salt
¾ teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon oregano
1 tablespoon minced onion
Combine all ingredients, blending well. Shape into 8 Patties. Place in a skillet and cook over medium heat (about 7 minutes per side). Or make into 4 large patties for outdoor grilling.
BUTTERMILK COOKIES
(an Amish recipe)
1 cup Crisco or lard
2 cups white sugar
2 eggs
2 teaspoons vanilla
Cream the ingredients together well. Then, dissolve 1½ teaspoons soda in 1 cup of buttermilk. Add this alternately with about 2-2½ cups flour and mix well. Chill dough for about 1 hour. Then drop by teaspoons onto greased cookie sheets. Bake at 350° until done.
"GREEN HERON INN" BUTTERMILK COFFEE CAKE (from Maine)
2½ cups flour
1 cup sugar
¾ cup brown sugar
¾ cup salad oil
1 teaspoon nutmeg
¼ teaspoon salt
1½ cups chopped walnuts
½ teaspoon cinnamon
1 cup buttermilk
2 eggs, slightly beaten
1 teaspoon baking powder
1 teaspoon soda
Preheat oven to 350º. Grease a 9 x 13 inch baking pan. In a large mixing bowl, combine the first 6 ingredients. Mix well. Reserve ½ cup of this mixture and toss it with the walnuts and cinnamon in a small bowl. Set aside to use as a topping. Then, to the original mixing bowl, add the buttermilk, eggs, baking powder and soda. Blend thoroughly. Pour into the greased baking pan and sprinkle the topping over the batter. Bake at 350º for about 30 minutes, or until it tests done. Cool slightly, but serve warm.
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Just once, for the record, here's one of the more popular recipes of the past two months:
"TOP ME TWICE" CAKE
Cake:
2 cups flour
1 cup sugar
1 teaspoon soda
1 teaspoon salt
1½ cups (13 ounce can) crushed
pineapple, undrained
1 teaspoon vanilla
2 eggs
Mix all ingredients together well, in a mixing bowl for 2 minutes. Pour batter into a 9 x 9 inch square pan, greased on the bottom only.
Top:
½ cup brown sugar
½ cup coconut
½ cup chopped nuts
Mix well and sprinkle evenly over the unbaked cake batter. Bake at 350° for 45-50 minutes. Top with sauce.
Sauce:
½ cup butter
½ cup light cream (or evaporated
milk)
½ cup sugar
½ teaspoon vanilla
Melt the butter, blend in the remaining ingredients. Pour over warm cake. Cool and serve.
CHOCOLATE/COCONUT PIE CRUST
In the top of a double boiler, melt 2 squares of unsweetened Bakers chocolate, 3 tablespoons butter and 1 teaspoon vanilla. Mix well. Remove from heat and add ¼ cup of sweetened, condensed milk. Blend in ½ cup sifted powdered sugar and 2 cups moist, shredded coconut. Mix well. Press the mixture into a 9 inch pie pan. Wrap in foil and chill in refrigerator for at least an hour, or until firm. Fill with:
COCONUT/PEACH FILLING
Drain a #2½ size can of peach halves, reserving the juice. Then, soften 1 package of unflavored Knox gelatin in ¼ cup cold water. In a saucepan, combine: 1 cup of the reserved peach syrup, ½ cup apricot preserves, ¼ cup sugar and 1/8 teaspoon salt. Heat thoroughly (until very hot), stirring in the softened gelatin. Mix well. Cool. Then, blend in ¼ cup of sherry wine. Chill until it is partially set. Spoon half of this mixture into the pie shell. Put the peach halves into the pie shell, cut side down. Top with the remaining mixture. Chill. Serve cold with whipped cream or ice cream.
BLUE HILLS BREAD
2 cups of "spoon size" shredded
wheat biscuits
¼ cup sugar
3 teaspoons salt
¼ cup shortening
1 cup milk
1¼ cups water
1 package dry yeast
¼ cup lukewarm water
2 cups sifted whole wheat flour
2½ cups sifted white flour
In a large mixing bowl, mix the shredded wheat biscuits, sugar, salt and shortening. Heat to boiling the milk and water. Then, add to the first mixture. Dissolve the yeast in the lukewarm water and stir into the milk mixture when it feels lukewarm, too. In another large bowl, sift together the whole wheat and white flour. Add one cup at a time to the first mixture, heating well after each addition. Turn out to rest for 10 minutes on a floured board. Knead dough, by hand, until smooth and elastic! Let rise in a greased bowl, covered, until doubled. Punch down; turn it over and let it rise until doubled in bulk, again. Punch down again. Knead a couple minutes and divide in half. Place into two greased loaf pans and let rise again until doubled. Bake at 350º for 1 hour. Cool.
This delightful delicacy stirred a lot of interest on the "OPEN LINE", recently:
BUNCHA BANANA DESSERT SQUARES
1 package yellow cake mix
¾ cup water
1 egg
1 package vanilla frosting mix
(dry)
½ cup softened butter
2-3 large bananas, thinly sliced
½ cup chopped nuts
Measure 2 cups of dry cake mix into
a bowl and set aside. Then in a small bowl blend the remaining cake mix
with the water and the egg. Mix according to package directions. Pour into
a greased and floured 9 x 13 inch pan. Next, reserve 1 cup of the dry frosting
mix. Then, combine the remaining frosting mix with the 2 cups of yellow
cake mix. Cut the batter into the dry mixture; and sprinkle half of this
mixture over the batter in the pan. Arrange the bananas on the batter and
topping. And finally, sprinkle the remaining topping over the bananas.
Sprinkle the whole thing with the chopped nuts. Bake at 350º for 35-45
minutes. Finally, mix the 1 cup of reserved dry frosting mix with ¼
cup hot water (plus 1-2 teaspoons rum flavoring or vanilla) and beat well
to make a glaze. Drizzle the glaze over the warm cake. Cut into squares
and serve warm with whipped cream or ice cream.
No May/June "Bulletin" would be
complete without at least one rhubarb recipe:
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RHUBARB/APPLE RAISIN PIE
3 cups rhubarb, sliced in about
¼ inch pieces
2 apples, chopped fine
½ cup raisins
1½ cups sugar
1/3 cup sifted flour
a dash of salt
In a large bowl, mix the sugar, flour and salt. Then, mix together the rhubarb, apples, and raisins. Add the fruit to the flour mixture and stir to coat well. Set aside. Prepare your favorite two crust pie. Mix the rhubarb and apples, etc., again and pour into the pie crust. Dot with a little butter. Top with the top crust. Bake at 425º for 45-55 minutes or until golden brown.
Our friend Phyllis Olson at I.S.U. provided the following:
RHUBARB LEMONADE PUNCH
3 cups sliced rhubarb
3 cups water
¾ cup sugar
1 6 ounce can frozen pink lemonade
concentrate
1 16 ounce bottle ginger ale.
In large saucepan combine the rhubarb, water, sugar and lemonade concentrate. Cover and cook about 10 minutes or till rhubarb is tender. Strain to remove pulp. Chill the syrup. (Or cool and freeze for later use). To serve, pour chilled syrup over ice cubes in punch bowl. Add ginger ale. Makes twelve ½ cup servings, 100 calories each.
RHUBARB JUICE
To 3 cups of rhubarb juice, add ½ cup of sugar and 1 cup of pineapple juice. Mix well. Serve cold. Can be canned in these proportions for storage.
FRESH FRUIT PIE GLAZE
(for 2 pies)
4 cups water
2¾ cups sugar
½ cup light corn syrup
½ cup cornstarch
½ teaspoon food coloring
(to go with the fruit)
Bring 3 cups water to a boil, with the sugar and the corn syrup. Dissolve the cornstarch in the remaining cup of water. Add the food coloring. Add the colored cornstarch mixture to the hot mixture. Boil for 1 minute or until the mixture is thick and clear. Cool to luke warm.
TIP, To remove a flat cake from a pan: generously grease the pan before baking and only cool the cake for 10 minutes before inverting.
STRAWBERRY PATCH PIE
(from Denver, Colorado)
3 egg whites
1 cup sugar
1/8 teaspoon mace (optional)
1 teaspoon vanilla
12 soda crackers, crushed
1 teaspoon baking powder
¾ cup chopped nuts (walnuts
or pecans)
Beat the in whites until stiff. Combine the sugar and the mace and add one tablespoon at a time to the egg whites, beating well after each addition. Add vanilla. Then, combine the baking powder, cracker crumbs and nuts. Fold this into the egg white mixture. Spoon into a greased, 9 inch or 10 inch pie pan, pushing mixture to conform to the shape of the pan. Bake at 350º for 30 minutes. Cool completely.
Filling:
1½ cups crushed strawberries
¼ cup sugar
1 teaspoon Lemon peel
1 package unflavored gelatin
¼ cup cold water
30 whole strawberries, washed and
hulled
Combine the crushed strawberries, sugar and lemon peel. Soften the gelatin in the cold water; then melt the gelatin mixture over hot water. Add to the crushed strawberries and chill until mixture begins to thicken. Then, spread half of the crushed strawberries over the bottom of the cooled crust. Add the whole strawberries, stem side down (close together) to fill the pie. Carefully spoon the remaining strawberry mixture around the whole strawberries. Chill until firm.
MARBLE CHIFFON CAKE
In a mixing bowl, sift together 2¼ cups sifted cake flour, 1½ cups sugar, 3 teaspoons baking powder and 1 teaspoon salt. Make a well in the center and add in this order: ½ cup salad oil, 7 egg yolks, ¾ cup cold water and 1 teaspoon vanilla. Beat until satin smooth. Set aside. In another large bowl, beat 7 egg whites and ½ teaspoon cream of tartar until very stiff peaks form. Pour the egg yolk mixture in a thin stream, over the entire surface of the egg whites, gently folding to blend. Remove 1/3 of the batter to a separate bowl. Blend together. ¼ cup boiling water, 2 tablespoons sugar, 2 squares of melted unsweetened chocolate. Cool. Gently fold the chocolate mixture into the 1/3 portion of reserved batter. Spoon half of the light batter into an ungreased tube pan. Top with half of the chocolate batter. Repeat the layers. Then with a narrow spatula, swirl through the batters to marble. Bake at 325º for about 55 minutes, or until it tests done. Invert cake in pan and cool. Frost with a chocolate frosting.
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PINEAPPLE DESSERT
1 yellow Jiffy cake mix
1 8 ounce package of softened cream
cheese
2 cups milk
1 package instant (regular size)
pineapple pudding mix
1 large can crushed pineapple,
drained
1 9 ounce carton Kool Whip
Mix the Jiffy cake mix according to package directions and bake in a 9 x 13 inch pan (as directed). Cool. Then beat the softened cream cheese with 2 cups milk until well blended. Next, add the dry pudding mix and continue beating until thick. Cool in the refrigerator until partially "set up". Spread the cooled pudding over the cake. Sprinkle the drained pineapple pieces over the top. Finally spread the Kool Whip over all. Chill. NOTE: Some chopped nuts and/or flaked coconut can be sprinkled on top,
PEDIGREED PUPS
1 pound large all beef wieners (usually
8 wieners)
1 package stuffing mix
8 slices bacon
Mix the stuffing mix according to package directions. Set aside. Split the wieners nearly through lengthwise; fill each with stuffing and wrap in a slice of bacon. Tuck ends of bacon under wieners. Bake in a long casserole or cake pan in 350º oven until bacon is crisp. Serve with a salad. Serves 4.
BEER BATTER WITH "BISQUICK"
1 cup Bisquick
½ teaspoon salt
1 egg
½ cup warm, flat beer (or
a little more)
Mix well. Roll the fish in 3-4 tablespoons of Bisquick; then dip into the batter. Deep fry.
AN EASY SUMMER CANTALOUPE SALAD
1 3 ounce package lemon jello
1 3 ounce package lime jello
1 #2 can crushed pineapple, drained
1 cantaloupe (cut into balls)
Mix the jello according to package directions, except omit ½ cup of the water. (NOTE: the drained pineapple juice can be used for part of the liquid). When cooled and partially set, add the fruit and refrigerate (in a 9 x 13 inch pan).
CUCUMBER SALAD
1 cucumber, shredded
1 medium sized onion, shredded
1 cup cottage cheese (small curd)
1 cup salad dressing (or mayo)
1 tablespoon vinegar (light)
1 teaspoon salt
1 package lime jello
1 cup boiling water
Peel and seed the cucumber. Mix the jello with the boiling water. Prepare vegetables. Mix all ingredients together well. Pour into 9 x 13 inch pan. Chill.
For all the June brides, past and present. here's a recipe to file away for future reference:
FOREVER WEDDING CAKE
1 rounded cup of true love
1 heaping cup of perfect trust
and confidence
a pinch of unselfishness
a sprinkle of interest in all he
or she does
Mix all ingredients together and add 1 dash of sympathy; flavor with a bright fireside and a loving kiss. Bake well for the rest of your life.
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
Jim Rogers, Editor
