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It's been a busy time on the Open Line lately with special guests, and on the spot remote broadcasts. This edition of your bulletin includes recipes from the Linn County Porkettes, the Iowa Sheep Producers Association, some from the 1983 Farm Show, and the five finalists from the 1983 Iowa Beef Cook Off that you may have heard broadcast on the Open Line May 5th. As always, the bulk of the bulletin comes from our wonderful callers who regularly share their favorites with us, provide advice and household common sense. The bulletin would not exist without the callers from our show. Hope you and yours enjoy the summer and the bulletin. Comments and suggestions are always welcome. Happy eating!
CHEESE WHIZ
(MIRACLE CHEESE SPREAD)
2 pound box Velveeta cheese
¼ pound cheddar cheese spread
Cut into small cubes.
1 (13 ounce) can evaporated milk
Butter, size of a large egg
1 tablespoon flour
3 tablespoons vinegar
Combine the flour and vinegar.
Add 1 teaspoon seasoned salt mixing all ingredients together in a double boiler until blended.
CHERRY ANGEL TREAT
1 cup powdered sugar
1 (3 ounce) package softened cream
cheese
1 small package topping mix
5 cups angel cake cubes
1 can cherry pie filling
In a large bowl add powdered sugar to cream cheese. Beat till fluffy. Prepare topping mix per package directions. Fold into cream cheese mix. Fold in cake cubes. Pour into 12 x 8 x 2 inch pan. Spread pie filling over top. Cover and chill 2-3 hours.
CRISP MOLASSES SUGAR COOKIES
¾ cup shortening
1 cup sugar
¼ cup molasses
1 egg
2 teaspoons soda
2 cups flour
½ teaspoon cloves
½ teaspoon ginger
1 teaspoon cinnamon
½ teaspoon salt
Melt shortening. Remove from heat and let cool. Add sugar, molasses, and egg. Beat well. Sift dry ingredients together. Add to first mixture. Chill. Form into 1 inch balls (about 5 dozen). Roll in granulated sugar. Place on greased cookie sheet 2 inches apart. 375° 8-10 minutes. Watch closely.
HAM LOAF
(from Iowa Pork Producers Association)
1 pound ground ham
1 pound ground pork
1 pound ground beef
1½ cups graham crackers
(crushed)
2 eggs (beaten)
1½ cups milk
Sauce:
1 can tomato soup
1/3 cup vinegar
1 cup brown sugar
1 teaspoon dry mustard
Mix meats and cracker crumbs. Add eggs and milk. Stir until combined. Place in loaf pan patting into shape. Combine sauce ingredients and pour over top. Bake at 350°F for 1½ hours. Let stand 15 minutes before serving.
SPAGHETTI SALAD
(from Plymouth, IL)
Break 2 cups spaghetti (measure after breaking). Cook and rinse. Cook till thick: 4 eggs, 2 cups sugar, ¼ cup Real Lemon, and let cool. Cube 6 apples. Add 1 large can crushed pineapple, drained. Mix all ingredients. Let stand 12 hours or overnight. Add 2 cups Cool Whip just before serving.
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Thanks to the Eastern Iowa Sheep Producers Association for the tomb recipes that follow:
LAMB & CARROT MEATBALLS
Mix ¾ pound ground lamb, 1½, cups finely grated carrots, 1 medium onion finely chopped, 1 egg, 2 teaspoons salt, 1/8 teaspoon pepper. Shape into 12 meatballs. Sauté in 2 tablespoons hot fat till brown. Remove from heat. Blend in ¼ cup flour, 1½ cups hot water, ½ teaspoon basil (optional); cover; simmer 30-40 minutes.
LAMB SALAMI
2 pounds lamburger
1 cup cold water
2 tablespoons Morton's Tender Quick
¼ garlic powder
1/8 teaspoon marjoram
2 tablespoons liquid smoke
Mix well and make into 3 equal rolls. Roll in Saran Wrap and refrigerate 24 hours. Remove Saran Wrap and bake on cookie sheet 1 hour at 300°. Cook and wrap in aluminum foil and refrigerate. Ready to eat when cold, but can be kept in refrigerator several weeks or frozen. Slice thin and serve.
PARTY MEATBALLS
(Lamb)
2 pounds lamburger
1 egg
1 package onion soup mix
1 tablespoon dry parsley
½ cup bread crumbs salt,
pepper, and chili powder to taste
Shape into balls about size of a half dollar. Place in dish and add 1 quart tomato juice, and 1 cup sugar. Bake 45 minutes at 350°. When ready to use simmer in 28 ounces of barbecue sauce and 1 can beer.
SPANISH RICE LAMB BAKE
1 cup ketchup
¼ cup oil
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon ground cumin
1 teaspoon Worcestershire sauce
Combine all ingredients and place 2 pounds of lamb cubes from the shoulder in the mix, Marinate till 1 hour before serving. Add: 1 cup uncooked rice, 2½ cups water, 2 tablespoons diced onion, 2 tablespoons green pepper and 2 tablespoons celery. Use a 2½ quart casserole and spray with Pam. Cook 1 hour at 400° (covered). Remove from the oven, stir gently and sprinkle with parsley.
SWEET'N SOUR LAMB CHOPS
Number of Servings 4
4 shoulder lamb chops about 1 inch
thick
¼ cup vinegar
¼ cup brown sugar, firmly
packed
1 medium lemon
1 teaspoon salt
1/8 teaspoon pepper
¼ teaspoon ginger
1 medium orange
Cook chops over low heat until browned on both sides (best broiled.) Test for doneness. While meat is cooking, peel and slice orange and cut lemon in narrow wedges. Combine vinegar, sugar, salt, pepper and ginger. Mix well, pour sugar mixture over chops after they are done. Add orange slices and lemon wedges and cook over low heat about 30 minutes or until chops are tender. This is delicious with pork chops and ham.
CHINESE CHOPS
Makes 4 servings
½ cup soy sauce
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon vinegar
1 large onion, grated
1 tablespoon sugar
¼ teaspoon pepper
1 clove garlic, crushed
1 bay leaf
Pinch oregano
4 shoulder lamb chops, about inch
thick
Combine soy sauce, olive oil, lemon juice, vinegar, onion, sugar, pepper, garlic, bay leaf, and oregano. Pour over shoulder chops and chill at least 2 hours, turning occasionally. Place chops and soy sauce mixture in skillet; cover and simmer about 45 minutes or until tender. Serve with rice or noodles, if desired.
OVEN STEW
(Linn County Cowbells)
2 pounds stew meat
2 large carrots, sliced
1 large onion
1 can cream of Mushroom or tomato
soup
2 medium potatoes, chunked
1 package frozen peas
1 teaspoon salt and pepper
Combine all ingredients. Bake at 275° covered for 5 hours.
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GROUND BEEF SUMMER SAUSAGE
2 pounds lean ground beef
2 tablespoons Morton's Tender Quick
½ teaspoon coriander or
mustard seed
½ teaspoon onion salt
¼ teaspoon garlic powder
2 tablespoons brown sugar
Several drops Liquid Smoke
1 cup water
Dash of nutmeg
Coarsely ground pepper
Mix all ingredients together and form into rolls 2 inches in diameter. Makes about 4 rolls. Seal each roll in aluminum foil and refrigerate 24 hours. Place foil wrapped rolls in water to cover and simmer one hour or bake on a rack in oven for one hour at 350°. Open the foil and drain. When cool, wrap in plastic wrap and refrigerate. The sausage may be frozen before or after cooking.
LAMB AND CHEESE CANAPÉ SPREAD
Makes about 2 cups
1 pound ground lamb
1 clove garlic, crushed
1 package (3 ounce) cream cheese,
softened
1 tablespoon prepared mustard
1 teaspoon salt
1/8 teaspoon pepper
Combine lamb and garlic, cook over low heat until browned. Drain off drippings. Combine lamb and remaining ingredients. Mix well, chill. Serve as a spread for crackers or bread.
HUNGARIAN LAMB SPREAD
Makes about 2½ cups
Brown 1 pound ground lamb and drain
well. Then combine with:
1 package (8 ounce) cream cheese
½ cup sour cream
4 tablespoons softened butter
½ teaspoon dijon mustard
4 teaspoons caraway seed
Pinch of coarse salt
2 tablespoons Hungarian paprika
Spread on crackers.
SPECIAL "K" BARS
Bring to boil:
½ cup white sugar
½ cup white Karo syrup
Remove from heat.
Mix in:
¾ cup peanut butter
1 teaspoon vanilla
Do this quickly: Pour mixture over 5 cups Special "K" cereal. Mix. Pat into a 9 X 12 inch greased pan.
Melt:
6 ounce bag butterscotch chips
6 ounce bag chocolate chips
Frost bars. Chill 10 minutes in refrigerator to set frosting. Cut and eat!
PORK BITES
(Iowa Porkettes)
2 pounds 75-80% lean ground pork
2 tablespoons vinegar
½ cup water
1 cup catsup
1 tablespoon brown sugar
1 teaspoon dry mustard
1 teaspoon salt
2 tablespoons chopped onion
Brown pork, drain off fat. Combine remaining ingredients and add to pork. Simmer 20 minutes or longer. Serve on a bun.
A big thank you to all the people who took part in the All Iowa Farm Show, March 9 & 10, at Five Seasons Center; and for inviting Open Line to be a part of the Festivities. A lot of the following recipes are ones we collected from the Farm Show. Our thanks to the Cowbelles, Porkettes, and Lamb Federation.
IMPOSSIBLE CHEESE PORKY PIE
1 pound ground pork
½ cup chopped onion
½ teaspoon salt
¼ teaspoon pepper
1½ cups milk
¾ cup Bisquick (baking mix)
3 eggs
2 tomatoes, sliced
1 cup shredded Cheddar or processed
American cheese
Grease pie plate. Brown pork and onion, drain. Stir in salt and pepper. Spread in plate. Beat milk, baking mix and eggs until smooth, 15 seconds in blender or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes, sprinkle with cheese. Bake until knife inserted in center comes clean 5-8 minutes. Cool 5 minutes. Number of servings: 6-8; size of pan: 10 ½ inch pie plate; oven temperature: 400°; cooking time: 30-35 minutes.
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1983 Iowa Beef Cook Off Recipes and Winners
First Place Winner
BEEF PEANUT BRITTLE
Kim Landhuis, Fort Dodge, Iowa
2 pounds beef chuck, boned and cut
into 3 x 2½ inch pieces
½ teaspoon salt
¼ teaspoon pepper
1 can (20 ounces) pineapple chunks,
drain and reserve juice
1 teaspoon cornstarch
½ teaspoon sugar
1 cup fresh raw shelled peanuts
5 tablespoons butter or oleo
4 egg whites
¾ cup flour
½ cup flake coconut
1 large tomato
1 bunch green or spring onions
Tenderize both sides of each piece of beef with a meat mallet, season with salt and pepper and put aside. Roast peanuts in a frying pan without oil on medium high heat until they reach a light brown color. Remove skins from peanuts by rubbing. Grind or chop roasted peanuts into coarse pieces. Cut 4 slices of tomato. Roll pineapple chunks in coconut and place them on top of the tomato slices. Garnish with 4 green onions. Mix the pineapple juice with cornstarch and sugar. Cook the mixture over medium heat in a saucepan for about 10 minutes. Turn heat down to warm. Sauté some chopped green onions in butter. Dip each tenderized beef piece into egg whites, then flour and fry on medium high heat Turn until both sides reach a golden brown , about 15 to 20 minutes. Take beef out, dip into pineapple sauce and sprinkle chopped peanuts on both sides. Serve immediately on the tomato plate. Makes 8 to 10 servings.
Second Place Winner
TACO BEEF QUICHE
Joan Vincent, Burlington, Iowa
2 pounds lean ground beef
5 large soft flour tortillas (10-12
inch)
4 ounces sharp Cheddar cheese
3 eggs, beaten
2 envelopes (1½ ounces)
Taco Seasoning Mix
1 cup evaporated milk
1 can (10 ½ ounces) beef
bouillon soup
Topping:
1 can (4 ounce) chopped green chilies
4 small green onions, thinly sliced
½ cup fresh tomato, seeded,
chopped and drained
1 cup sour cream
¼ teaspoon salt
Accompaniments:
1 head lettuce, finely shredded
1 avocado, peeled, halved and sliced
into strips
12 cherry tomatoes, halved
2 tablespoons taco sauce
1 package corn tortilla chips or
tostado chips, toasted
ripe olives, sliced.
Preheat oven to 350°F. Prepare topping by combining ingredients lightly together, place in refrigerator. To enhance the flavors, the topping may be mixed early in the day. Brown ground beef: drain. Oil warm tortillas lightly and use three of them to make edible bowls by placing them on well oiled inverted copper metal bowls (6, 7 or 8 inches) and bake for 8 to 10 minutes or until nicely brown. Allow to cool. Line two 8 or 9 inch greased pie pans with remaining 2 lightly oiled tortillas. Sides will be slightly fluted. Place half the ground beef in each of the quiche shells. Blend eggs, taco seasoning, milk and soup until smooth and well mixed. Pour the taco custard over ground beef in tortilla quiche to half full. Place in oven until mixture begins to set, about 15 minutes. Leaving quiche in oven, sprinkle on the grated cheese and allow to melt 1 to 2 minutes. Then fill quiche shells with remaining custard. Return to oven and bake until set, another 10 to 15 minutes. Top each hot quiche with half the topping. Garnish with sliced ripe olives, tomatoes and crumbled tortilla chips. Fill two edible tortilla bowls with lettuce and tomato halves, garnish with avocado strips and drizzle with taco sauce. Place on platters. Fill the third edible bowl with corn chips. Guests may break off pieces of edible bowl while enjoying the quiche. Makes 10 to 12 servings.
Third Place Winner
SOUTH-OF-THE-BORDER MEATBALLS
Ann Peek, Hiawatha, Iowa
2 pounds ground beef
1 cup jalapeno, or hot pepper cheese
(4½ ounces) cut into ½
inch squares
3 eggs, beaten
1 2/3 cups cracker crumbs
½ cup chili sauce relish
2 teaspoons coarse ground pepper
2 tablespoons butter or margarine
2¾ cups hot water
2 teaspoons salt
1 package (7 ounce) instant rice
1 can (15 ounces) Hunt's Special
Tomato Bits sauce
1 can (15 ounces) Hunt's Tomato
Herb sauce
¼ cup chopped green onions
Approximately 15 black olives
Parsley for garnish
Place cheese squares in the freezer while you prepare meatballs. Combine ground beef, eggs, cracker crumbs, chili sauce relish and pepper. Form into 36 continued on page 5.
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continued from page 4
small balls. Flatten into a small circle. Place a piece of frozen cheese in the center and wrap meat around the cheese until it is completely Covered. Dot the bottom of a 9 x 13 inch baking dish with the butter. Pour 1 cup hot water on the bottom of the dish and sprinkle instant rice over it. Add 2 teaspoons salt to another 1¼ cups hot water and pour over rice. Stir to moisten all rice. Place raw meatballs atop rice. Combine tomato sauces. Pour over meatballs, making sure each one has some sauce on it. Rinse cans by adding ¼ cup water to each and then pouring around edge of dish. Cover dish loosely with foil. Place in 350°F. oven and bake for 1 hour and 20 minutes. Sprinkle with chopped green onions. Decorate with black olives and parsley. Makes 8-10 servings.
Fourth Place Winner
CAMPO GRANDE CHILI CUPS
Ruth Marie Faber, LeMars, Iowa
2 packages (10 each) refrigerated
biscuits
¼ to ½ cup white
cornmeal
2 pounds ground beef chuck
1 package (1.25 ounce) chili seasoning
mix
1 tablespoon cornmeal
1 can (15 ounce) chili beans
2 cans (15 ounce) tomato sauce
or with tomato tidbits
1½ cups grated sharp Cheddar
cheese
Condiments:
Sour cream or blended cottage cheese
Avocado, diced or sliced
Chopped onion
Chopped green pepper
Chopped tomatoes
Shredded lettuce
On a pastry cloth, sprinkle several tablespoons cornmeal. Roll or pat each biscuit to a 3½ to 4 inch circle. Fit over the back of a greased muffin tin. (You may use non stick vegetable cooking spray). Bake in preheated oven 400°F. for 8 to 10 minutes. Remove from oven and set aside. Prepare meat filling, brown ground beef. Stir in chili seasoning mix and cornmeal. Add chili beans and tomato sauce. Blend well. Simmer several minutes. With a knife, remove biscuits from muffin tins. Fill with meat sauce. Set meat cups on a platter filled with finely sliced lettuce. Set assorted condiments on a similar platter. (Use the extra chili cups for condiment servers). Vegetable garnishes such as salad tomatoes, carrot and celery curls, black and green olives, chili pepper pods, cilantro or celery leaves may be included for personal selection and preference. Makes 10 servings of two cups each.
Fifth Place Winner
STUFFED BEEF WELLINGTON
Elva Barglof, Spencer, Iowa
2 pounds ground round beef
¼ teaspoon oregano
½ teaspoon sweet basil
¼ teaspoon thyme
1 can (4 ounces) chopped mushrooms
1 small onion, diced
1 cup grated Swiss cheese
½ cup sherry (cream)
1 package (10 ounces) frozen patty
shells, thawed
Mix all ingredients well. Roll out frozen patty shells and seal seams with fingertips. In center of rectangle, place one half of the beef mixture and make a well to hold stuffing.
Stuffing:
1 package (8 ounce) cream cheese,
softened
1 cup black olives, chopped
½ cup green pepper, chopped
Spread stuffing in well. Place remaining meat mixture on top of stuffing, seal well and fold up the pastry with an envelope type seal. Turn over so seal is on bottom to bake. Bake one hour at 350°F. or until golden brown. Garnish with green pepper slices and serve with green pepper jelly. Makes 8 servings.
PIZZA BEEF CASSEROLE
1 pound ground beef
1/3 cup chopped green pepper
1 small onion, chopped
½ teaspoon garlic salt
1 can (16 ounces) pizza sauce
1 can (4 ounces) mushrooms, drained
1 package (3½ ounces) sliced
pepperoni, or
½ cup cubed ham or Canadian
bacon
1 cup water
2 cups uncooked noodles or macaroni
1 cup shredded Mozzarella cheese
Combine ground beef, green pepper and onion in a 2 quart casserole dish. Cover and cook on high (full power) in the microwave oven for 5 minutes, stirring once, or until beef loses its pink color; drain. Add remaining ingredients except Mozzarella cheese and mix well. Cover and cook 15 to 17 minutes on high, stirring at 5 minute intervals. Top with Mozzarella cheese, recover and let stand 5 to 10 minutes. Makes 6 servings.
QUICK LUNCH
1 can chicken noodle soup
Boil. Place one tube of baking biscuits on top, cooking until done.
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MIRACLE WHIP CHOCOLATE CAKE
Sift:
2½ cups flour
1½ cups sugar
½ cup dry cocoa
1½ teaspoons baking soda
½ teaspoon salt
Mix well and add ¾ cup Miracle Whip salad dressing (do NOT substitute) 1½ cups cold coffee, and mix well. Pour into greased and floured 9 x 13 inch pan. Preheat oven. 350° 35 minutes or till done.
MAYONNAISE COOKIES
2 sticks margarine, softened
1½ cups granulated sugar
¾ cup brown sugar
2 eggs
1½ teaspoons baking powder
1 teaspoon soda
1 teaspoon salt
¾ cup mayonnaise (NOT Miracle
Whip)
5-5½ cups flour
1 teaspoon nutmeg
1 teaspoon coconut extract
1 teaspoon rum extract
Mix as for stiff cookie dough. Roll into walnut sized balls. Mash down on lightly greased cookie sheet with 3 fingers. 350° 10-11 minutes.
APPLE & ORANGE BROWNIE
6 tablespoons butter or margarine
1 cup packed brown sugar
1 beaten egg
½ cup applesauce
1 teaspoon shredded orange peel
1 teaspoon vanilla
1¼ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup chopped pecans
orange glaze
In a saucepan, combine butter and sugar. Heat till butter melts. Stir in egg, applesauce, peel, and vanilla. Stir flour, baking powder, salt and baking soda together. Stir in applesauce mixture and nuts. Spread in greased 12 x 7½ x 2 inch baking pan. 350° 25 minutes. While warm spread glaze over top. Glaze: Stir 1½ cups sifted powdered sugar, 2 tablespoons orange juice, ½ teaspoon vanilla, stir till smooth.
BREAD PUDDING W/CINNAMON ROLLS
2 packages cinnamon rolls or 2 cups
bread crumbs
4 cups scalded milk
1 tablespoon butter
¼ teaspoon salt
¾ cup sugar (½ cup
if rolls are used)
4 eggs, slightly beaten
1 teaspoon vanilla
Soak crumbs or cubed rolls in milk 5 minutes. Add butter, salt, and sugar. Pour slowly over beaten eggs. Add vanilla and mix well. Pour into greased baking dish. Place in pan of hot water. 350° 50 minutes.
Topping:
½ cup brown sugar
½ cup white sugar
2 cups water
scant ¼ cup butter
1 tablespoon flour
2 tablespoons corn starch
Cook till thick. Add vanilla or lemon juice.
BREAD PUDDING
5 slices bread
¾ cup raisins
½ cup sugar
3 cups scalded milk
¼ teaspoon cinnamon
2 tablespoons butter
¼ teaspoon salt
3 eggs
Toast bread. Butter while hot. Arrange in buttered pan. Top with raisins. Stir salt and all but 2 tablespoons sugar into eggs. Add milk, pour over toast. Let stand 10 minutes. Press into bowl, sprinkle with cinnamon and sugar on top. 350° 25-30 minutes.
VANILLA SAUCE
1 cup sugar
3 teaspoons corn starch
Mix well.
1 tablespoon butter
1½ cups boiling water
1 teaspoon vanilla (add after mix
thickens) or
1 tablespoon lemon juice
A little something for your summer yard friends...
GET RID OF MOLES
3 ounces castor oil
2 ounces dish detergent
Mix in pail of warm water. Pour over active run.
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TORTILLA CHEESE BAKE
1 can (1 pound 13 ounce) refried
beans or 2 #303 cans
½ teaspoon ground cumin
¼ teaspoon garlic salt
1 cup grated Monterey Jack cheese
¾ pound Italian sausage,
cut in small pieces
1½ pounds ground beef
2 bottles or cans green chili salsa
(7½ ounce)
10-12 large flour tortillas
¾ pound Colby Longhorn cheese,
grated
2 large tomatoes, peeled and chopped
sliced green onions
Combine beans, cumin, garlic salt and Monterey Jack in 1½ quart casserole. Microwave 5 minutes on high Brown sausage and ground beef in a glass casserole on high 8-9 minutes. Drain fat. Add 1 bottle of chili salsa. Spread bean mixture on tortillas, then meat mixture. Roll up. Divide tortillas into two 8 x 12 flat casseroles. Top each casserole with half green onion, half of other bottle of salsa. Refrigerate or freeze one. Microwave each casserole 8-10 minutes on high then 10-15 minutes on half power.
PORK ORIENTAL
2 pounds shoulder steaks, cubed
1 package brown gravy mix
Dredge pork in brown gravy mix. In 2 quart casserole, microwave on high 5-6 minutes, stir, microwave 5-6 minutes longer.
Add:
½ cup water
¼ cup honey
3 tablespoons soy sauce
3 tablespoons vinegar
1 tablespoon wine
1 teaspoon ginger
½ teaspoon garlic salt
4 thinly sliced carrots
Cover, microwave on high 10-12 minutes. Add 1 green pepper, cut in squares and 1 onion, cut in 2 wedges. Microwave on high 4-5 minutes. Serve on rice.
MICROWAVE MERINGUE
Beat 3 egg whites and ¼ teaspoon cream of tartar till frothy. With a beater, on high, beat in 6 tablespoons sugar (gradually) one at a time until mixture is stiff and glossy. Beat in 1 teaspoon lemon juice or ½ teaspoon vanilla. Pile onto cooled filling. Make sure it touches the crust. Cook 3 minutes on high, turn 4 times to cook evenly. Cool and refrigerate.
MICROWAVE SCALLOPED POTATOES
3 eggs
1 cup milk
Place in the blender.
Chop:
4 good sized potatoes
½ onion
½ green pepper (optional)
1 teaspoon salt
Blend until the potatoes are pea size chunks and pour into a casserole. Microwave 15-18 minutes. Lay a slice of ham over the top during the last 5 minutes. Top with cheese.
MICRO CHOCOLATE ALMOND BAR COOKIES
1 fudge cake mix
¾ cup margarine or butter
¾ cup brown sugar
3 eggs, separated
3 tablespoons granulated sugar
6 ounce package chocolate chips
1/3 cup chopped nuts
Reserve ½ of cake mix. Add margarine, brown sugar, egg yolks, and mix well. Stir in remaining cake mix. Spread ½ of batter in each of two 7 x 11½ inch pans. Microwave each 5-6 minutes or till done. In a small clean bowl, whip egg whites till fluffy. Add granulated sugar to make thick meringue. Spread over mix in pans. Top with nuts and chocolate chips. Microwave 2 minutes on high.
A little different cookie recipe, and a favorite with Sharon's family.
WHITE HOUSE COOKIES
1 cup butter or margarine
1 cup granulated sugar
1 cup brown sugar
1 cup oil
1 egg
1 teaspoon vanilla
3½ cups flour
1 teaspoon soda
1 teaspoon cream of tartar
1 cup crisp rice cereal
1 cup oats
1 cup coconut
Beat butter, sugars, and oil together. Add egg. Add vanilla and other flavorings till fluffy. Sift flour, soda, and cream of tartar. Add to mixture. Stir in remaining ingredients. 350° 10-12 minutes.
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You might know this would come to us on a Saturday when the 'Ole Cherokee was hosting the show.
SQUAW BREAD
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1½ cups milk, luke warm
Combine into dough. Roll to ½ inch thick, 2 x 3 inch squares. Pinch hole in middle. Fry in deep fat. Turn once.
LEMON BREAD
1 box lemon cake mix
1 package instant lemon pudding
1 cup water
½ cup oil
4 eggs
Mix and beat 4 minutes. Pour into 3 small greased and floured bread pans. Bake at 350° for 50-60 minutes.
LEMON COOKIE
1 package lemon cake mix, dry
16 ounce container Cool Whip
1 egg
Mix ingredients in a large bowl. Drop by teaspoon in a small bowl of powdered sugar and roll around. Place on a lightly greased cookie sheet. Bake at 350° for 15 minutes. Makes 4½ dozen.
A popular recipe, and something you can make up and have on hand for a fast meal.
METHOD FOR UNSHRINKING A SWEATER
Put enough cream rinse (for the hair) in a pan of warm water. Soak the sweater for awhile, rinse and block, then stretch out.
DRY SOUP MIX
(makes equivalent of 9 cans soup)
Mix
2 cups instant non fat dry milk
¾ cup corn starch
¼ cup instant chicken bouillon
2 tablespoons dried onion flakes
1 teaspoon dried basil and 1 teaspoon
thyme (optional)
½ teaspoon pepper
Store in air tight container. For Soup: Add 1½ cups hot water to 1/3 cup dry mix.
POT LUCK CORN DISH
1 can cream style corn
1 can whole kernel corn, drained
2 eggs
1 stick margarine, cut up
1 cup sour cream
4 tablespoons chopped onion
1 box Jiffy Corn Bread mix
salt and pepper to taste
Mix well. Place in greased casserole 350°. 45 minutes.
Open Line is in the process of compiling recipes for a new "Open Line Cookbook." We are asking you our listeners and subscribers to the bulletin to enter your recipes. The recipe must include ingredients, method, your name, address, and phone number. Please send us recipes that you have tried and tested. You can enter as many recipes as you would like. Send to:
WMT COOKBOOK
P.O. Box 2147
Cedar Rapids, Iowa 52406
We're looking forward to a lot Of nice summer days, and good recipes from our many listeners!
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
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