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We have lots of terrific recipes for you in this issue of the Bulletin. We don't, however want to be accused of being concerned only with food... so here are some current events celebrated in June:
Early Bird Day
Rose Month
Dairy Month
Safe Boating Week
Marilyn Monroe's Birthday
Simple Speak Day
Adopt-A-Cat Month
Teacher Thank You Week
Ragweed Control Month
Brigham Young's Birthday
Zoo and Aquarium Month
There you go... now we're totally informed and well rounded. Now, let's eat!
BROCCOLI CHEDDAR ROLLS
1 lb. loaf frozen bread dough
1 (10 oz.) pkg. frozen broccoli,
thawed & drained
1 cup shredded cheddar cheese
2 tbsps, chopped onions
1 egg
2 tbsps, melted margarine
1 cup diced cooked ham, chicken
or turkey (optional)
Thaw dough till pliable. On a lightly floured surface, roll dough out to 12" square. Combine ingredients except margarine in a bowl. Spread filling mixture over dough. Roll up tightly in jelly roll fashion. Pinch along edge to seal. Slice into 8 pieces. (Each should look like large cinnamon roll.) Place on lightly greased cookie sheet. Brush with melted margarine. Let rise for 45 minutes. Bake at 375° for 25 minutes or till golden brown.
SCALLOPED CHICKEN
2 cups chicken, cut up
1 pkg. Creamettes, uncooked
1 can mushrooms
1 cup milk
2 cans mushroom soup
7 oz. Velveeta
4 eggs, hard cooked
1 cup chicken broth
Mix all ingredients together and let stand overnight in refrigerator. Bake at 325° for 1 hour
CHINESE LEMON CHICKEN
2 chicken breasts (1½ lbs.),
sliced and boned
salad oil
1 tsp. salt
dash pepper
6 medium dried Chinese mushrooms
1 large red pepper
2 whole lemon
6 scallions
½ tsp. fresh grated ginger
2 tsps. cornstarch
1½ tsps. sugar
½ cup chicken broth
¼ cup dry sherry or fruit
juice
2 tbsps. soy sauce
6 lemon slices
Step by step method:
1. Slice chicken into ¼"
wide strips. Combine and mix well; chicken, 1½ tbsps. oil, salt
& pepper Set aside 2 tbsps. melted margarine for 30 minutes.
2. Soak mushrooms in 1½
cups warm 30 minutes.
3. Wash and cut pepper. Remove
seeds. Julienne slices.
4. Remove very outer part of lemons.
Peel into 1/8" wide pieces. Squeeze lemons to tbsps. juice. Set aside.
5. Wash scallions. Cut into ½"
diagonal mushrooms. Remove and discard stems. Slice caps golden brown,
into 1/8" strips.
6. In wok, heat ¼ cup salad
oil. Add for 2 minutes. Remove from skillet. Keep warm.
7. Add ginger, mushrooms, and red
pepper. Stir fry for minute.
8. Combine cornstarch, sugar, chicken
broth, sherry, soy sauce and reserved lemon juice. Mix till smooth. Add
vegetables. Cook till thickened.
9. Return chicken to skillet. Stir
for 1 minute till well coated. Turn into warm serving dish. Garnish with
lemon slices. Serve with rice and soy sauce.
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HAWAIIAN STYLE SWEET & SOUR FISH
1½ lbs. red snapper, cut
diagonally across grain, into ½" thick slices
4 tbsps. cornstarch, divided
2 tbsps. soy sauce
2 tbsps. sherry
2 tbsps. lemon juice
1 tbsp. finely minced ginger root
1 tsp. finely minced garlic
1 tsp. sugar
½ tsp. salt
6-8 tbsps. peanut oil, divided
1 medium onion, cut in eighths
1 large carrot, thinly sliced
1 stalk celery thinly sliced
1 bell pepper, cut in 1" pieces
1 (8 oz.) can bamboo shoots, drained
1 cup pineapple juice
½ cup chicken broth or water
¼ cup vinegar
¼ cup brown sugar, firmly
packed
1 tsp. WOR sauce
1 cup pineapple chunks
In medium bowl, combine 2 tbsps. cornstarch, 1 tbsp. soy sauce, sherry, lemon juice, ginger root, garlic, sugar and salt. Mix well. Add fish slices. Let stand for 20 minutes. In a wok or large skillet, heat 2 tbsps. peanut oil over medium heat till very hot, but not smoking. Very gently stir fish, 1/3 at a time till it flakes easily (3-4 minutes). Remove and drain on paper towels. Repeat, adding 2 tbsps. peanut oil each time till all fish is cooked. Set aside and cover to keep warm. If necessary add 2 tbsps. peanut oil to wok. Turn heat to high. Stir fry onions, carrots, and celery for three minutes. Add green pepper. Stir fry till vegetables are crisp tender (about 3 minutes). Add bamboo shoots. Stir briefly. Remove vegetables to bowl. Reduce heat to medium. Combine pineapple juice with remaining 2 tbsps. cornstarch. Pour into wok. Add chicken broth or water, vinegar, brown sugar, remaining soy sauce and WOR sauce. Cook, stirring till thickened and boiling. Add pineapple chunks. Cook till hot. Return fish and vegetables to wok. Mix gently with sauce. Reheat briefly Makes 6 servings.
TUNA BISCUIT CASSEROLE
1 can refrigerated biscuits
½ cups milk
1 (9¼ oz.) can tuna
2 (10 oz.) cans cheddar cheese
soup
2 tbsps. onion, minced
2 cups frozen peas
Arrange biscuits in ungreased 9 x 13 pan. Combine remaining ingredients. Pour over biscuits. Bake at 400° for 25-30 minutes. Biscuits will rise.
GARDEN STYLE PIZZA
(Low cholesterol)
1¼ cups all purpose flour
¾ cup ground oat flour (blend
1 cup oatmeal)
1 tsp. baking powder
½ tsp. salt (optional)
2/3 cup skim milk
¼ cup vegetable oil
Preheat oven to 425°. Spray or lightly oil 14" round pizza pan or 10 x 15 jelly roll pan. Combine first 4 ingredients. Add milk and oil. Stir with fork till mixture forms a ball. Knead on lightly floured surface about 10 times. Press dough into pan with greased fingers. Make a rim. Bake for 15 minutes.
Sauce: 2 cups sliced mushrooms
1½ cups shredded carrots
1 cup thinly sliced zucchini
½ cup chopped onion
2 tbsps. vegetable margarine
2 cups (8 oz.) shredded mozzarella
cheese
½ tsp. Italian seasoning
Sauté first 5 ingredients for 3 minutes. Spoon sauce over crust. Top with vegetables. Sprinkle with cheese and seasoning. Bake for 15 minutes more.
AMANA SAUERBRATEN
4 lbs. bottom round beef
1 cup vinegar
2 cups water
2 bay leaves
1 tsp. mixed spices
2 tbsps. flour
2 tsps. salt
pepper to taste
2 large onions
browned flour
Put first 5 ingredients in crock for 2-3 days. Baste frequently. Turn once per day. Drain and save liquid. Sprinkle with flour. salt and pepper. Brown in hot fat on all sides. Add marinade and onion. Cover and cook slowly for 1½ hours or till tender. Remove meat. Strain liquid. Thicken with browned flour to make gravy. Slice meat. Add to gravy.
BUTTERMILK CRISP FILLET
2 lb. fish fillet
1 cup buttermilk
1 cup biscuit mix
salt & pepper
shortening
Soak fish in buttermilk for 30 minutes. Drain. Sprinkle with salt and pepper. Dip in biscuit mix. Deep fry fish in hot shortening (375°) till tender and crisp.
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HUNGARIAN GOULASH
1½ lbs. coarse ground beef
2 large onions, ground
2 large potatoes, ground
1 quart tomatoes
¼ cup white vinegar
2 tbsps. sugar
1 tsp. cinnamon
1 tsp. cloves
1 tsp. paprika
1 bottle hot ketchup
½ tsp. celery seed
1 tsp. nutmeg
½ tsp. allspice
1 tsp. salt
¼ tsp. pepper
Brown meat slightly. Add 2 cups water. Bring to boil over low heat. Boil for ½ hour Add remaining ingredients. Cook over low heat for 1 hour Add water as needed.
MICROWAVE GOULASH
1 lb. hamburger (very lean)
1 medium onion, chopped fine
1 rounded cup macaroni, raw
2 cups tomato juice
½ cup ketchup
½ tsp. chili powder
chopped green pepper (optional)
Place ingredients in large (3 quart) casserole with lid. Microwave on high for 8-9 minutes. Stir well. Microwave for 8-10 minutes more. Let stand for 5-10 minutes before serving.
FRESH FISH BURGER
2 lbs. fish
1 lb. raw potatoes
½ lb. raw onions
flour to make stiff
Form into patties, and fry in skillet.
SALMON BALL
1 (8 oz.) pkg. Philly cream cheese
2 tbsps mayonnaise
1 tbsp. lemon juice
2 tbsps. grated onion
1 tsp. horseradish
¼ tsp. salt
¼ tsp. liquid smoke
1 (15 oz.) can salmon. flaked
Add mayonnaise to cream cheese. Add remaining ingredients except salmon. Mix in salmon. Shape into ball. Roll in ½ cup finely chopped pecans or 3 tbsps.
MASTELLO
(Mock Lasagna)
1½ lbs. ground beef
1 medium onion
1 medium green pepper, chopped
1 large can tomatoes
1 can tomato sauce (about 16 oz.)
1-2 bay leaves
1 bag Gooches dumpling noodles
1 lb. Velvetta cheese
Brown ground beef with onion and green peppers. Add tomatoes, sauce and bay leaves. Let simmer for 20-25 minutes. Remove bay leaves. Cook noodles separately. Drain. In a 9 x 13 baking dish layer noodles, beef, cheese. Repeat layers until all ingredients are used. Sprinkle with Parmesan cheese on top. Bake at 350° till all cheese is melted and hot.
BULGOGI
(Korean Beef)
2 lbs. beef sirloin or strip loin, cut into 10 strips
Mix
2½ oz. soy sauce
2 chopped scallions or green onions
½ tsp. sesame seed
1½ tsps. sugar
1/3 tsp. ground ginger
1 tsp. chopped garlic or ¼
tsp. garlic powder
2 tbsps. white wine or brandy
1 tbsp. sesame oil or cooking oil
Marinate strips in mixture for 3 hours. Turn half way through. Fry in iron skillet in marinade. Serve over bed of rice or lettuce.
FLYING FARMER CHICKEN SALAD
5 cups cubed, cooked chicken
2 tbsps. salad oil
2 tbsps orange juice
2 tbsps vinegar
1 tsp. salt
3 cups cooked rice
1½ cups small green grapes
1½ cups sliced celery
1 (13½ oz.) can pineapple
tidbits, drained
1 (11 oz.) can mandarin oranges,
drained
1 cup toasted slivered almonds
1½ cups mayonnaise
Combine chicken and next four ingredients. Let stand. Combine remaining ingredients. Toss gently. Add chicken mixture. and toss well.
TO RID CRICKETS
Place some cornmeal on floor. Place a few bottle caps on floor filled with water. Crickets will eat cornmeal and drink water and swell and die.
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CARROT SALAD & DRESSING
5 cups cooked carrot slices, cold
1 green pepper, sliced in thin
rings
1 onion, sliced in rings
Dressing:
1 can tomato soup
½ cup salad oil
¾ cup sugar
¼ cup vinegar
1 tsp. prepared yellow mustard
1 tsp. salt
¼ tsp. pepper
1 tsp. celery seed
½ tsp. sweet basil leaves
1 tsp. WOR sauce
Combine dressing ingredients. Pour over vegetables.
SCRUMPTIOUS HAM SALAD
3 cups cooked ham
1½ cups uncooked macaroni
1 (17 oz.) can peas, drained
1 (13¾ oz ) can pineapple
chunks, drained
2/3 cup celery
1¼ cup mayonnaise
2 tbsps. lemon juice
1 tsp. salt
¼ tsp. pepper
Cook macaroni according to directions. Rinse and drain thoroughly. In a large bowl, combine ham, macaroni, peas, pineapple and celery. Blend mayonnaise, lemon juice, salt and pepper. Lightly stir into ham mixture. Cover and chill thoroughly.
SHOE PEG SALAD
1 can shoe peg corn, drained
1 can tiny tot peas, drained
1 can French style green beans,
drained
1/3 cup vinegar
1/3 cup oil
1/3 cup sugar
Combine vinegar, oil and sugar. Bring to boil. Let cool. Pour over drained vegetables.
RICE PILAF
½ lb. margarine
1 large onion, diced
2 tbsps. oregano
2 cups water
1 can sliced mushrooms
2 cups long grain rice
3 cans beef consommé
Melt butter. Brown onion, rice and mushrooms. Simmer for 20 minutes. Add liquids. Bake at 400° for 1 hour Serves 10-12.
SCALLOPED CELERY
4 cups cut celery
½ cup mushrooms, sliced
1 can water chestnuts, drained
& sliced
½ cup slivered almonds
1 can cream of chicken soup
bread crumbs
grated cheese
Boil celery in salted water for 5 minutes. Drain. In mixing bowl combine soup, celery, chestnuts. mushrooms and almonds. Pour into greased 2½ qt. casserole. Top with crumbs and cheese. Bake at 350° for 15-20 minutes or until bubbly,
CORN PONE
3 cups corn meal
½ tsp. soda
2½ cups liquid (½
buttermilk & ½ water)
1 tsp. salt
1 tsp. sugar
1 tsp. baking powder
3 tbsps. shortening
Mix all ingredients together. Form into pones. (Flattened cakes the size of your hand.) Place on baking sheet. Bake at 425° for 25 minutes.
SWEET ONION BAKE
4 cups sliced onions
3 tbsps. butter
¼ cup rice
1/3 cup half'n half
6 oz. grated cheese
Sauté onions in butter Cook rice in 5 cups boiling salted water. Drain rice. Mix onion and rice together Add half'n half. Place in casserole. Top with grated cheese. Bake at 325° for 1 hour.
ZORBA BREAD BUNS
2 loaves frozen bread, thawed
2 eggs
1 cup chopped green onions
1 cup shredded cheese
3 tsps. garlic powder
Put bread and ingredients in bowl. Mix with hands. Let rise. Cover. Grease 2 large cookie sheets. Dig out pieces of dough with 2 forks. Place on cookie sheet. Mix ¼ cup shredded cheddar, 1 egg and ¼ cup milk. Mix over low heat. Stir constantly till thick. Spoon over bread dough. Let rise. Bake at 375° for 15-20 minutes.
TO RID ANTS
Equal amounts of baking soda and red pepper.
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EASTER BREAD
1½ cups flour
1 cup sugar
2½ tsps. baking powder
½ tsp. salt
2 eggs, slightly beaten
3 tbsps. shortening, melted &
cooled
1 tsp. vanilla
1 1/3 cups ready to use mincemeat
½ cup walnuts
Glaze:
1 cup sifted powdered sugar
1 tbsp. milk
Sift first four ingredients together. Set aside. Combine eggs, shortening and vanilla. Stir in mincemeat and nuts. Fold into flour mixture. Stir just until flour disappears. Pour into greased and floured 9 x 5 loaf pan. Bake at 350° for 1 hour Cool for 10 minutes. Remove from pan. Cool completely. Drizzle with powdered sugar and milk glaze.
RHUBARB MUFFINS
1½ cups brown sugar, packed
2/3 cup margarine
½ tsp. salt
1 egg
1 tsp. soda
1 cup sour milk
½ tsp. vanilla
1½ cups rhubarb, cut up
fine
2½ cups flour
Mix in order given. Place in paper lined muffin tins half full. Sprinkle with topping. Bake at 350° for 20-25 minutes or till tests done.
Topping:
½ cup granulated sugar
½ tsp. cinnamon
1 tbsp. soft margarine
finely chopped nuts
Mix with fork till crumbly.
PINEAPPLE MACADAMIA NUT BREAD
1 cup sugar
½ cup oil
4 eggs
¾ cup pineapple juice
½ cup crushed pineapple
& juice
3 cups flour
1 tbsp. baking powder
1 tsp. salt
½ cup macadamia nuts
Combine ingredients. Pour into greased loaf pan. Bake at 350° for 50-55 minutes.
GRAPE NUT BREAD
1 cup Grape Nuts cereal
2 cups sour milk
1 tsp. soda
3 cups floor
1½ cups sugar
2 tsps. baking powder
1 tsp. salt
1 tsp. vanilla
2 eggs
2 tbsps. salad oil
dash cinnamon (optional)
Soak Grape Nuts in milk for 20 minutes. Combine remaining ingredients. Mix with spoon. Add to first mixture. Bake in 2 medium loaf pans at 350° for 45 minutes to 1 hour
RAISIN BRAN MUFFINS
5 tsps. soda
1 quart buttermilk
5 cups flour
3 cups sugar
1 pkg. (15 oz.) Raisin Bran cereal
1 tsp. salt
4 eggs, slightly beaten
1 cup salad oil
Dissolve soda and buttermilk together. Mix in container twice the size needed. Mix flour, sugar and Raisin Bran together. Mix into buttermilk mixture. Mix salt, eggs and salad oil together. Add to first mixture. Stir well. Grease muffin tins. Fill 2/3 full Bake at 400° 18-20 minutes.
PRITIKIN OATMEAL BREAD
2 cups rolled oats
1½ cups skimmed buttermilk
1 1/3 cups whole wheat flour
1 tsp. baking soda
Combine oats and buttermilk. Cover. Allow to soak for 1-2 hours. Combine flour and soda. Add to oat mixture. Knead to smooth stiff dough. Shape into round ½" thick. Place in 9" round cake pan. Slash top of dough twice and mark off 4 wedges. Bake at 400° for 30 minutes. Reduce heat to 350°. Bake for 10 minutes more. Remove from oven. Wrap in foil. Place on rack to cool. (50 calories per slice.)
HOMEMADE BAKING POWDER
2 tbsps, cream of tartar
1 tbsp. baking soda
1 tbsp. corn starch
Sift together. Store.
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GOLDEN CARROT COOKIES
1 cup shortening
¾ cup sugar
2 eggs
1 cup mashed cooked carrots
2 cups flour
2 tsps. baking powder
½ tsp. salt
¾ cup shredded coconut (optional)
Preheat oven to 400°. Mix first 4 ingredients. Blend next 3 ingredients into mixture. Mix in coconut. Drop by teaspoons 2" apart on lightly greased cookie sheet. Bake for 8-10 minutes. Makes 4 dozen.
Icing:
2½ tbsps. butter, softened
1½ cups sifted powdered
sugar
1½ tbsps. orange juice
2 tsps. grated orange rind
Blend first 2 ingredients. Stir in last 2 ingredients. Frost cookies.
BREAKFAST COOKIE
1¼ cups all purpose flour
2/3 cup sugar
½ cup Grape Nuts cereal
1 tsp. double acting baking powder
½ cup soft margarine
6 slices bacon. fried crisp
1 egg
2 tbsps. frozen orange juice concentrate
¼ cup raisins
Combine first 4 ingredients in bowl. Mix well. Add remaining ingredients. Mix till well blended. Drop 2" apart on ungreased cookie sheet. Bake at 350° for 12-14 minutes.
PEANUT BUTTER STAR COOKIES
2 cups bisquick
1 can sweetened condensed milk
¾ cup peanut butter
1 tsp. vanilla
Cream last 3 ingredients. Add bisquick slowly. Mix well. Form into 1" balls. Dip one side in sugar. Place on cookie sheet, sugar side up. Bake at 350° for 5-8 minutes. Press chocolate star in center.
EASTER COOKIE NESTS
1 (7 oz.) jar marshmallow cream
2 tbsps. melted butter
3 cups or 5 oz. Chow Mein noodles
¼ cup peanut butter, smooth
1 cup crushed M & M's
Mix thoroughly. Refrigerate for 15-20 minutes. Grease hands. Form nests. Place on wax paper. Let dry.
PECAN PIE BROWNIES
Filling:
¼ cup butter
2 tbsps. flour
¾ cup firmly packed brown
sugar
2 eggs
1 tsp. vanilla
2 cups chopped pecans
Brownie:
21½ oz. pkg. Deluxe brownie
mix (family size)
½ cup very hot water
¼ cup oil
1 egg
Preheat oven to 350°. Grease bottom only of 9 x 12 pan. Melt butter. Stir in flour till smooth. Add brown sugar and 2 eggs. Mix well. Cook over medium low heat for 5 minutes, stirring constantly. Remove from heat. Stir in vanilla and pecans. Set aside. Combine brownie ingredients. Beat 50 times with spoon. Spread in pan. Spoon filing over top. Bake 30-35 minutes. Cool.
CARROT CAKE WITH CREAM SUPREME FROSTING
2½ cups flour
2 tsps. baking soda
1 tsp. cinnamon
1 tsp. salt
2 cups sugar
1 cup vegetable oil
2 tsps. vanilla
2 eggs
2 cups shredded carrots
8¼ oz. can crushed pineapple,
well drained
½ cup raisins
½ cup chopped nuts
Frosting:
1 (8 oz.) pkg. cream cheese, softened
2½ cups powdered sugar
6 tbsps. margarine or butter softened
2 tsps. vanilla
1 cup coconut, Angel Flake
½ cup chopped nuts
Heat oven to 350°. Grease and flour 9 x 13 pan. Lightly spoon flour into measurer. Level off. Combine with next 3 ingredients. Set aside. Combine sugar. oil. eggs and vanilla. Beat well. Stir in flour mixture. Mix well. Stir in remaining ingredients. Pour into prepared pan. Bake 50-60 minutes or till tests done. Cool on rack. Combine first 4 frosting ingredients. Beat till smooth. Add coconut and nuts. Spread on cake.
STRAWBERRY GLAZED HAM
1 canned ham Do not open or remove top. Make holes in can with bottle opener Drain gelatin. Pour in 1 (16 oz.) can strawberry pop. Bake for 1 hour.
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CARMEL NUT BREAKFAST CAKE
1 pkg. white cake mix (pudding mix
is best)
½ cup flour
¼ cup vegetable oil
2/3 cup water
2 eggs
Topping:
1 cup brown sugar
¾ cup nuts
¼ cup margarine, melted
1 cup reserved cake mix
Preheat oven to 350°. Measure and reserve 1 cup dry cake mix. Set aside. Combine remaining cake mix, flour, oil, water and eggs. Beat for 2 minutes at medium speed. Pour into greased and floured 9 x 13 pan. Mix topping ingredients. Add melted margarine. Mix till crumbly. Place on top. Cut through batter with knife to marble. Bake 30-35 minutes.
Glaze:
1 cup powdered sugar
1 tbsp. corn syrup
1 tbsp. water
Combine ingredients. Drizzle glaze on top.
CHOCOLATE CHIP RUM CAKE
1 yellow cake mix
1 small pkg. instant vanilla pudding
1 cup sour cream
½ cup oil
1 tbsp. vanilla
2 tbsps. rum flavoring
2 tbsps. water
4 eggs
1 (12 oz.) pkg. chocolate chips
1 cup chopped pecans
Combine all ingredients except chocolate chips and pecans. Beat for 7 minutes. Add last 2 ingredients. Spray bundt pan with Pam. Pour mixture in pan. Bake at 350° for 1 hour Remove from oven. Remove from pan.
CREAM CHEESE COFFEE CAKE
1 (8 oz.) pkg. cream cheese, softened
1 egg
1 tsp. vanilla
½ cup sugar
½ can peach or apple pie
filling
3 tbsps. butter
1/3 cup sugar
1/3 cup flour
1 loaf frozen bread, well thawed.
Flatten dough in large pizza pan. Cream first 4 ingredients. Spread over dough. Place half can filling on top. Cut butter or margarine in flour and sugar. Sprinkle over filling. Let rise for 25 minutes. Bake at 375° for 25 minutes.
CHOCOLATE MACAROON CAKE
12 cup bundt pan
2 cups flour
1¾ cups sugar
½ cup cocoa
1 tsp. salt
1 tsp. soda
2 tsps. vanilla
¾ cup cold water
½ cup margarine
½ cup sour cream
4 eggs
Mix till blended. Beat for 3 minutes at medium speed.
Macaroon:
1 egg white, beaten till stiff
Fold in:
¼ cup sugar
1 cup coconut
1 tsp. vanilla
1 tbsp. flour
Grease and flour bundt pan. Place half of cake batter in pan. Top with macaroon filling. Do not touch sides of pan with macaroon. Pour remaining batter over macaroon. Bake at 350° for 55-60 minutes. Cool for 10 minutes. Pop out of pan.
HEAVENLY DELIGHT BARS
1 large pkg. Betty Crocker chocolate
chip cookie mix
2 large eggs, beaten
1 stick + 2 tbsps. melted margarine
1/8 tsp. salt
½ tsp. baking powder
1 tsp. vanilla
1½ cups quick oatmeal
½ cup coconut
1 cup chopped nuts
1 (6 oz.) pkg. chocolate chips
1 can Eagle Brand Sweetened Condensed
Milk
Melt margarine. Beat eggs. Stir into cookie mix. Add sweetened condensed milk. Stir well. Add remaining ingredients. Let set. Stir again. Spread on greased and floured jelly roll pan (11 x 16). Bake at 350° for 25 minutes or till medium brown. Do not over bake. Melt 1 l6 oz.) pkg. chocolate chips. Drizzle over top.
DELICIOUS RHUBARB DESSERT
4 cups rhubarb, cut up
1 cup sugar
1 dry yellow cake mix
1 (3 oz.) pkg. strawberry jello
1 cup water
1/3 cup margarine, melted
Place rhubarb and sugar in 9 x 13 pan. Sprinkle cake mix over top. Sprinkle jello over top. Pour water over all ingredients. Top with melted margarine. Bake at 350° for 45 minutes.
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LOW CHOLESTEROL SAUCE
2 cups non fat dry milk
¾ cup corn starch
¼ cup chicken bouillon (or
low sodium bouillon)
2 tbsps. onion flakes
1 tsp. thyme
1 tsp. basil
½ tsp. pepper
Combine all ingredients. Store in
air tight container
To use: 1/3 cup mixture plus 1¼
cups water. Cook and stir till thick. Add mushrooms.
SWEET CREAMY HORSERADISH SAUCE
¼ cup honey
¼ cup mayonnaise
½ cup whipping cream, whipped
3 tbsps. horseradish
1 tsp. mustard
¼ tsp. salt
1 tsp. vinegar
Add honey to mayonnaise. Fold in whipped cream. Add horseradish and remaining ingredients. Store in refrigerator till ready to use.
HOLIDAY APRICOT BALLS
1 (8 oz.) pkg. dried apricots, ground
or finely cut
2½ cups flaked coconut
¾ cup sweetened condensed
milk
Blend well. Shape into small balls. Roll into finely chopped nuts. Let stand for 2 hours or till firm.
LUCIOUS LEMON DESSERT
½ cup butter or margarine,
softened
1 cup flour
½ cup chopped pecans
8 oz. cream cheese, softened
½ cup powdered sugar
2 cups Cool Whip
2 pkgs. lemon pudding and pie filling
¼ cup chopped pecans
Combine first 3 ingredients. Mix till crumbly. Press into 8 x 12 pan. Bake at 350° for 15 minutes. Watch closely Cool. Cream cream cheese and powdered sugar. Add 1 cup Cool Whip. Spread on cooled cake. Cook lemon pudding according to directions. Cool partially. Spread over cheese layer. Spread with 1 cup Cool Whip. Sprinkle with chopped pecans. Refrigerate for 6 hours or overnight.
An over abundance of bar, cookie and cake recipes it seems ... but a lot of good sounding bread and muffin recipes to try. It seemed the majority of main meal recipes were either seafood or chicken. Overall I hope there are a few you'll want to try. Don't forget to make note of a few for Easter '88.
I'm sure you noticed our new heading which includes WMT's new logo. You will soon be seeing this on all of our printed materials. news cars, Ambassador, and ads. Even though our look has changed, we hope to remain . . . Unforgettable!
Dave and I are planning some special things for Open Line during the 65th Anniversary Celebration broadcast from Pioneer Village in Cedar Rapids on August 1. Stay with us for details, and we hope to see as many of you there as possible.
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