Page 1 Top of Page
MILKY WAY MOIST POUND CAKE
3 (2¼ oz.) Milky Ways
¼ cup butter
2 cups flour
½ tsp. baking powder
½ tsp. soda
1 cup sugar
½ cup butter
3 eggs
1 tsp. vanilla
1 cup buttermilk
¾ cup chopped pecans
Preheat oven to 325°. Grease and flour a 12 cup bundt pan. Over low heat. melt 3 candy bars and ¼ cup butter, stirring till blended. Combine flour, baking powder and soda. Set aside. Beat sugar and ½ cup butter till light and fluffy. Add eggs, one at a time, beating well after each addition. Add 1 tsp. vanilla and candy bar mixture. Blend well. Alternately add dry ingredients and buttermilk, beating well after each addition. Fold in pecans. Pour into prepared pan. Bake for 55-65 minutes till tests done. Cool upright in pan for 10 minutes. Invert on serving plate. Cool completely.
Frosting:
2 Milky Ways, cut into pieces
½ cup butter
1½ cups powdered sugar
1 tsp. vanilla
1 tsp. cream
Frosting:
Melt candy bars and ½ cup
butter over low heat. Stir till blended. Remove from heat and cool for
5 minutes. Add powdered sugar, vanilla and cream. Beat till smooth. Frost
sides and top.
Glaze:
½ oz. unsweetened chocolate,
cut into pieces
½ tsp. butter
¾ cup powdered sugar
4 tsps. hot water
Glaze: Melt chocolate and ½ tsp. butter, stirring till smooth. Remove from heat. Stir in powdered sugar and hot water. Beat till smooth. Drizzle over frosting.
PRALINE CARAMEL DIVINE BROWNIES
Crust :
¾ cup flour
½ cup brown sugar, packed
¼ cup butter or margarine,
melted
¾ cup pecans, finely chopped
Brownies:
3 oz. or 3 squares unsweetened
chocolate
¾ cup butter or margarine
1½ tsp. vanilla
3 eggs
¾ cup sugar
½ cup brown sugar, packed
1¼ cups flour
¾ cups pecans, chopped
Filling:
1 can Pillsbury ready to spread
caramel pecan frosting supreme
Topping:
1 oz. or 1 square unsweetened chocolate
¼ cup butter or margarine
¼ cup milk
2¼ cups powdered sugar
1 tbsp. vanilla
Heat oven to 350°. Grease a 9 x 13" pan. In a small bowl, combine crust ingredients. Spread evenly in bottom of pan. In medium sauce pan, over low heat, melt chocolate and butter, stirring till smooth. Remove from heat. Add vanilla, eggs. sugar and brown sugar. Blend well. Stir in flour and pecans. Mix well. Spread over crust. Bake for 22-32 minutes. Cool. Spread filling over brownies. In saucepan over low heat, combine chocolate, butter and milk. Stir till smooth. Remove from heat. Stir in powdered sugar and vanilla. Pour over filling, spreading to cover. Set in refrigerator for 30 minutes. Cut into bars. Store in refrigerator.
PIE CRUST WITH MARGARINE
1 stick liquid corn oil margarine
(stick)
1 cup flour
¼ cup milk
Work margarine into flour. Add milk. Stir well. Knead lightly Roll out as usual. Makes two 9" pie crusts.
Page 2 Top of Page
With each Bulletin we have several recipes that have been very popular and repeated more times than we like to sometimes remember. Here are the ones for May and June ...
CHICKEN ALA PAPA
1 cut up chicken
1/3 cup lemon juice
¾ tsp. oregano
½ cup cooking oil
1 tsp. basil
salt, pepper & garlic salt
to taste
parmesan cheese, grated
some butter
Arrange chicken pieces in a 9 x 13'' pan. Dot with butter. Pour oil over chicken and sprinkle spices over top (salt, pepper. garlic salt, oregano & basil.) Pour on lemon juice and sprinkle with parmesan cheese. Bake uncovered at 350° for 1 hour
ROY CLARK'S HOT DIGGITY DOG
1 lb. hot dogs
2 cups well drained kraut
1 cup grated cheese
½ cup onion
½ cup green pepper
1 can baked beans
Sauce:
1 cup ketchup
½ cup honey
2 tsps. WOR sauce
½ tsp. horseradish
Sauté onions and green pepper till tender crisp. Place beans in bottom of 7 x 11 " dish. Put half of the sauce over the beans. Spread vegetables over sauce. Put hot dogs over vegetables. Place kraut over hot dogs. Pour remaining sauce over top. Bake at 350° for 30 minutes. Remove from oven. Add cheese. Bake an additional 5 minutes.
YUMA SETTA
2 lbs. hamburger
1 tbsp. brown sugar
¼ cup onion
1 can tomato soup, undiluted
1 can cream of chicken soup, undiluted
1 (16 oz.) pkg. egg noodles
1 (8 oz.) pkg. sliced cheese
Brown meat with salt, pepper, brown sugar and onion. Add tomato soup. Cook egg noodles and drain. Add chicken soup to noodles. Layer in 9 x 13" pan or two 8 x 8" pans. Start with meat mixture, cheese slices and layer of noodles. Top with more cheese if desired. Bake at 350° for 30 minutes or till done.
STRAWBERRY SHORT-CUT SHORTCAKE
2½ cups mini marshmallows
1 yellow or white cake mix
2 (10 oz.) pkgs. strawberries,
thawed
1 (6 oz.) box strawberry jello
Oil the bottom of a 9 x 13" pan. Spread marshmallows evenly on bottom. Pour prepared cake mix over marshmallows. In separate bowl, combine strawberries and jello. Spoon evenly over cake mixture. Bake at 350° for 45-60 minutes or until cake tests done. Note: marshmallows rise and strawberries sink.
LUMBERJACK BROWNIES
(chewy fudgy)
1¼ cups flour
¼ cup sugar
½ cup cold butter
1 can sweetened condensed milk
¼ cup unsweetened cocoa
1 egg
1 tsp. vanilla
½ tsp. baking powder
8 oz. bar milk chocolate, broken
in pieces
¾ cup chopped pecans
Preheat oven to 350°. Combine 1 cup flour and sugar. Cut in butter till crumbly. Press in bottom of 9 x 13 " pan. Bake for 15 minutes. Meanwhile, beat sweetened condensed milk, cocoa, egg and remaining flour vanilla and baking powder. Stir in chocolate chunks and nuts. Spread over crust. Bake for 20 minutes or till center is set. Sprinkle with powdered sugar
CREAMY MALLOW CHEESECAKE
Crust:
1 cup vanilla wafer crumbs
¼ cup margarine. melted
Combine crumbs and margarine. Press into bottom of a 9" spring form pan.
4 cups mini marshmallows
1/3 cup milk
2 (8 oz.) pkgs. cream cheese
2 tbsps. lemon juice
2 tbsps. grated lemon rind
1 tsp. vanilla
1 cup heavy cream, whipped
Melt marshmallows with milk in heavy saucepan over low heat. Stir until smooth. Chill until slightly thickened. Combine softened cream cheese, lemon juice, rind and vanilla, mixing at medium speed with electric mixer until well blended. Beat in marshmallow mixture, fold in whipped cream. Pour over crust. Top with blueberry or cherry pie filling. Chill at least one hour Serve.
Page 3 Top of Page
With April being National Sheep Month we were joined by Kathy Cybill and Pricilla Root of the Iowa Sheep Producers. Thanks for sharing the following recipes.
LAMB TERIYAKI STEAK
¾" thick sirloin steaks
1/3 cup soy sauce
1 tbsp. brown sugar
¼ tsp. ground ginger
¼ tsp. ground nutmeg
2 tbsps. lemon juice
Mix and pour over lamb. Refrigerate several hours. Broil on grill or in oven.
GOURMET LAMBURGER SURPRISES
1 lb. ground lamb
½ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
½ tsp. minced onion
1 can chopped mushrooms
1 tbsp. parmesan cheese
Mix lamb, salt, pepper, garlic and onion together. Divide into 8 patties. Place mushrooms and cheese over 4 patties and cover with remaining patties. Press edges together to seal. Grill or broil.
ENGLISH MINT SAUCE FOR LAMB
1 tsp. dried or fresh mint
1½-2 tsps. sugar scant
½ cup boiling water
some vinegar
Chop mint finely. Mix with sugar in cup. Pour boiling water over mint and sugar mixture. Let set for 5 minutes. Fill the rest of cup with vinegar.
RUSSIAN PUDDING
1 pint whipping cream
1 cup sugar
1 pkg. Knox gelatin
¼ cup hot water
1 pint sour cream
1 pkg. frozen strawberries
1 pkg. frozen raspberries
Heat and dissolve whipping cream and sugar. Don't boil. Soak Knox gelatin in hot water. Add to mixture. Add sour cream. Pour into rounded mold. Let set in refrigerator. Turn out into crystal or glass bowl. Add strawberries and raspberries. You may want to sweeten with sugar
Thanks to Lisa Baum Waters and the Turkey Federation for sharing this sandwich recipe with us. It's not every day you get to sit on your food to prepare it!
TURKEY SURPRISE SANDWICH
1 round loaf French bread
1 small jar artichoke hearts, undrained
½ cup mayonnaise
4 oz. deli shaved turkey ham
4 oz. deli shaved turkey breast
3 oz. deli shaved turkey salami
4 oz. cheese
4 red onions, thinly sliced
3½ oz. sliced mushrooms
2½ oz. sliced ripe olives
Cut bread in half removing lid. Hollow out excess bread from bottom half. Combine artichokes and mayonnaise in food processor. Spread on cut edges of top and bottom of bread. Layer ingredients in bottom half of loaf. Top with lid. Wrap loaf in heavy duty plastic wrap. Press sandwich by sitting on it or weighting it during refrigerated standing time of at least 2 hours. Serves 6.
MANICOTTI
1 cup water
¾ lb. ground beef
5-6 shells, cooked & drained
1 medium onion, chopped
¾ lb. ricotta cheese
2 eggs, beaten
½ cup parmesan cheese, grated
½ lb. mozzarella cheese,
shredded
½ tsp. salt
½ tsp. parsley flakes
Marinara Sauce:
1 (13 oz.) can tomato puree
2 (6 oz.) cans tomato paste
1 (16 oz.) can tomato sauce
1 quart water
2½ tsps. parsley flakes
1 tbsp. garlic salt
1 tsp. salt (optional)
4 tbsps. grated parmesan
Place sauce ingredients in crock pot or pot. Cook for 2 hours, stirring occasionally.
Brown beef. Add onion and 1 tsp. salt. Drain. Mix cheeses, eggs, salt and parsley flakes. Cook shells and drain. Fill with meat mixture and place cheese mixture in both ends to seal. In a 9 x 13" baking dish add ½ cup water with sauce. Place shells on top. Do not layer. Pour remaining sauce on top. Cover with foil. Bake at 350° for 1 hour or till heated through.
Page 4 Top of Page
CREAM OF THE CROP CAULIFLOWER SOUP (Nutritious)
6 cups fat free chicken broth
2 cups potatoes, chopped
1 cup carrots, grated
½ onion. grated
5 cups cauliflower, cut into small
flowerets
½ lb. (2 cups) shredded
skim milk American cheese
½ tsp. dill weed
¼ tsp. pepper
¼ tsp. garlic powder
½ tsp. seasoned salt
1 cup skim milk
1 can evaporated skim milk
¼ cup flour
In a large sauce pan, combine chicken broth and vegetables. Bring mixture to a boil. Reduce heat and simmer covered for 15-20 minutes. Add cheese and seasonings and stir over low heat till cheese melts. Blend in evaporated skim milk; in a separate bowl blend together skim milk and flour till smooth. Slowly pour mixture into hot soup, stirring till well blended and soup is thickened, about 6-8 minutes. Yields 10 (1) cup servings.
CHEESE SOUP
2 tbsps. butter
½ cup onion. chopped
¼ cup carrots, chopped
¼ cup celery, chopped
¼ cup flour
¼ tsp. baking soda
2 cups milk
1 (14 oz.) can chicken broth
1 (8 oz.) pkg. sharp cheddar cheese
1 tsp. red pepper, crushed
Sauté onions in butter. Add chicken broth, carrots and celery. Cook till tender. Run through blender. Add flour and soda. Return to stove and add milk. When thickened, add cheese and sprinkle on pepper. Makes 4 servings.
OVEN SCRAMBLED EGG AND CHEESE BAKE
4 tbsps. butter, melted
½ tsp. salt
¼ tsp. pepper
½ tsp. prepared or dried
mustard
12 eggs
1 cup milk
½ lb. grated cheese
Pour melted butter in a 9 x 13'' pan. Combine salt pepper, mustard and eggs. Mix and beat well. Add milk and cheese. Mix well. Pour over butter. Bake at 350° for 25-30 minutes. Serves 4-8.
Requested. received ... Open Line is always glad to add new recipes to our growing files.
WHITE BEAN & CHICKEN CHILI SOUP
1 lb. large white beans
6 cups chicken broth
2 garlic cloves, minced
1 medium onion, chopped
Cook, rinse and sort beans. Combine broth, beans, garlic and onions. Simmer 3 hours or more. Add one additional medium chopped onion. Add the following:
2 (4 oz.) cans chopped mild green
chiles
2 tsps. ground cumin
1½ tsps oregano
¼ tsp. cloves
¼ tsp. cayenne pepper
4 cups diced. cooked chicken breast
Simmer an additional hour or more. Serve with chips and top soup with cheese.
SOUR CREAM POTATOES
2 lb. bag frozen hash browns, thawed
2 cups sour cream
2 cups shredded cheese
2 cups cream of chicken soup, undiluted
½ cup chopped onions
½ tsp. salt (optional)
¼ tsp. pepper
½ cup margarine, melted
Topping:
2 cups crushed corn flake crumbs
¼ cup butter, melted (or
instead of corn flake crumbs you can substitute
1 can french fried onion rings)
Mix everything together except for topping. Place in a 9 x 13" pan. Mix topping. Place on top of hash brown mixture. Bake at 350° for 45 minutes.
EASY OSTKAKER
(Swedish Dessert)
4 eggs, well beaten
1 (12 oz.) carton cottage cheese
¾ cup sugar
2 tbsps. flour
½ tsp. salt
1½ cups milk
½ cup cream or evaporated
milk
½ tsp. almond flavoring
½ tsp. vanilla
Preheat oven to 400°. Combine cottage cheese, flour and sugar together. Mix well. Add remaining ingredients. Place in 6 x 10" pan or 2 quart casserole. Place in oven. When mixture bubbles. reduce heat to 350° and bake for 1 hour.
Page 5 Top of Page
CABBAGE STUFFED BREAD
½ cup scalded milk
3 tbsps. shortening
3 tbsps. sugar
½ tsp. salt
½ cup warm water
1 pkg. dry yeast or 1 cake yeast
1 egg
3¼ cups flour
Mix milk, shortening, sugar and salt till shortening melts. Cool to lukewarm. In separate bowl, mix warm water and yeast. Combine these 2 mixtures. Stir in egg and gradually add flour till well blended. Cover with cloth and let rinse till doubled in bulk. Roll out on floured board till very thin. Cut into 4 x 4" squares.
Filling:
1 medium head cabbage. cored &
shredded fine
1 lb. ground beef
½ cup chopped onion
salt & pepper to taste
2 tbsps. cooking oil
Fry cabbage and onion in oil, stirring constantly till tender and lightly browned. Fry beef in separate skillet till red is gone. Drain well. Add cabbage mixture and seasonings. Place about 1/3 of this mixture in each bread square, like a petal. Seal top and seams. Place side by side in greased 2x8x12" pan. Bake at 375° for 20 minutes or till brown. Brush with butter to keep bread soft.
ITALIAN CABBAGE CASSEROLE
1 lb. ground beef. drained
½ cup uncooked rice
1 large jar spaghetti sauce
1 tsp. salt
1 lb. cabbage
1 cup thinly sliced onion
1 can tomato soup
In a 1½ quart greased casserole place 2" wedges of cabbage. Spoon meat over cabbage. Sprinkle with rice. Cover with onion. Combine spaghetti sauce and soup. Spoon over top. Cover and bake at 350° for 1 hour, then reduce heat to 325° and bake for 30 minutes.
ONION DILL DRESSING
2 cups (1 lb.) low fat cottage cheese
2 tbsps. lemon juice
¼ cup skim milk
salt to taste (optional)
2 tbsps. fresh dill, snipped or
2 tsps. dried dill (not seeds)
2 tbsps. finely minced onion
Combine ingredients and blend till creamy. Refrigerate.
JOYCE'S GREEN BEAN CASSEROLE
3 tbsps. margarine, melted
2 tbsps. flour
1 tsp. salt
¼ tsp. pepper
1 tbsp. sugar
1 cup dairy sour cream
3 (9 oz.) packages frozen French
style green beans, cooked or home canned green beans
1 (6 oz.) package grated cheddar
cheese
½ cup corn flake crumbs
or more
½ tsp. dry minced onion
Combine 2 tbsps. margarine and flour: cook gently. Remove from heat. Stir in seasonings and sour cream. Fold in beans and place in shallow 2 qt. dish. Cover with cheese and crumbs mixed in with remaining margarine. Bake at 350° for 30 minutes; uncovered. Optional: Add 1 can water chestnuts.
CARROT APPLE CASSEROLE
5 carrots, cleaned & sliced
5 apples, peeled, cored & sliced
5 tbsps. sugar
2 tbsps. flour
1 tsp. nutmeg
3 tbsps. butter
1 cup orange juice
Bring carrots and apples to a boil. Drain. In well buttered casserole, layer carrots and apples. Mix sugar, flour and spices. Layer between carrots and apples. Dot with butter. Pour orange juice over top. Bake at 350° for 35-40 minutes.
SESAME SHRIMP & ASPARAGUS
1½ lbs. fresh asparagus,
prepared & cut in 2'' pieces.
1 tbsp. toasted sesame seeds
1/3 cup salad oil
2 onions, cut up
1½ lbs. fresh or frozen
shrimp, thawed
4 tbsps. soy sauce
1 tsp. salt
dash ginger and garlic to taste
In a wok or cast iron skillet, over medium heat in oil, cook asparagus, onions and shrimp till shrimp is no longer pink and vegetables are tender crisp, stirring frequently (about 5 minutes). Stir in seeds. soy sauce and seasonings. Serves 6.
TO CRACK PECANS
Put nuts in freezer. Stand on end and tap with hammer. Or, put pecans in wire basket. Dip in boiling water for 5 minutes and crack with pliers.
Page 6 Top of Page
RHUBARB CAKE
4 cups diced rhubarb, fresh or frozen
¾-1 cup sugar
½ cup melted shortening
(no oil)
1½ cups sugar
1 egg
1 cup buttermilk (or 1 tbsp. vinegar
or lemon juice & enough milk to make 1 cup)
2 cups sifted flour
1 tsp. baking soda
½ tsp. salt
1-2 tsps. cinnamon
1 tsp. vanilla
Mix rhubarb and sugar. Let stand. Cream shortening, sugar and egg. Add buttermilk, alternately with flour, soda, salt and cinnamon. Mix till smooth. Add vanilla. Add rhubarb/sugar mixture. Spread in greased and floured 9 x 13 x 2" cake pan. Bake at 350° for 45-50 minutes. Serve plain, with whipped cream, or dusted with powdered sugar.
TEXAS TORNADO CAKE
1½ cups sugar
2 eggs
2 cups fruit cocktail, undrained
2 tsps. soda
2 cups flour
¼ cup brown sugar
1 cup nuts, chopped
Sift together soda and flour. Combine with first 3 ingredients. Cream well. Mix brown sugar and nuts. Pour batter in 9 x 13'' greased pan. Sprinkle brown sugar and nuts on top. Bake at 350° for 45 minutes.
Icing:
½ cup butter
½ cup evaporated milk
¾ cup sugar
1 cup coconut
Boil for 2 minutes and frost.
GOLDEN CREAM POUND CAKE
1 pkg. chocolate cake mix (regular
size)
1 (8 oz.) pkg. cream cheese, softened
2 tbsps. butter, softened
1 tbsp. corn starch
1 can Eagle Brand Milk
1 egg
1 tsp. vanilla
Preheat oven to 350°. Prepare cake per package directions. Pour batter into well greased and floured 10" bundt pan. Beat cream cheese, butter and corn starch till fluffy. Gradually beat in milk. When smooth, beat in egg and vanilla till smooth again. Pour evenly over cake batter. Bake for 50-55 minutes. Glaze can be added. Cool for 10 minutes. Remove from pan. Cool thoroughly
PEANUT BUTTER RAISIN BARS
1 (6 oz.) pkg. semi sweet chocolate
chips
½ cup light corn syrup
½ cup peanut butter
1 tsp. pure vanilla extract
1 cup raisins
4 cups Cheerios
Brush a 9 x 12 x 2" pan with margarine. Heat chips, syrup and peanut butter in sauce pan over medium heat, stirring constantly. Mixture should be smooth. Remove from heat. Stir in vanilla and raisins. Stir in cereal till well coated. Press mixture into pan with back of spoon. Refrigerate for 1 hour. Cut into bar size 2¼ x 1½". Refrigerate for 24 hours.
FRENCH BUTTER CREAM COOKIE
1½ cups powdered sugar
1 tsp. soda
1 tsp. cream of tartar
¼ tsp. salt
1 cup butter or margarine, softened
1 egg
2¼ cups flour
Combine butter and egg in a large bowl. Beat on medium speed. Add flour and dry ingredients. Mix well. Chill dough for 15-20 minutes for easier handling. Shape into ¾-1" balls. Place on greased cookie sheet 2" apart. Flatten with fork. Sprinkle with colored sugar. Bake at 350° for 5-8 minutes. Watch closely. Let stand for 1 minute before removing from cookie sheet.
VANILLA WAFERS
2 cups brown sugar
2/3 cup shortening
1 tsp. soda
1 tsp. cream of tartar
½ tsp. salt
2 tsps. vanilla
2 eggs
3½ cups bread flour
nuts, coconut, fruit, etc.
Mix ingredients together. Press into mold at night and let stand till morning. Next day slice and bake at 350° for 10-12 minutes.
EGG SUBSTITUTE
6 egg whites
¼ cup powdered non fat dry
milk
1 tbsp. oil
Combine ingredients. ¼ cup equals 1 egg.
Page 7 Top of Page
Every now and then we get health and diet conscience one the Open Line
PEANUT BUTTER COOKIES
(Low Cholesterol)
½ cup Fleishmann's margarine
¾ cup creamy peanut butter
½ cup sugar
½ cup firmly packed brown
sugar
¼ cup Egg Beaters
½ tsp. vanilla
1 1/3 cups unsifted flour
1 tsp. baking soda
1/8 tsp. salt
Cream together first 4 ingredients. Add Egg Beaters. Beat well. Add remaining ingredients. Mix well. Shape dough into small balls. Place on ungreased cookie sheet, 2" apart. Press down with fork dipped in flour. Bake at 375° for 10-15 minutes till edges are brown. Center will be soft.
BLUEBERRY BANANA BREAD
(Nutritional recipe)
1 cup whole wheat flour
¾ cup all purpose flour
1 tsp. baking soda
½ tsp. cinnamon
¼ tsp. salt
½ cup quick cooking rolled
oats
3 tbsps. margarine
1/3 cup sugar
1 egg
1 cup mashed banana (about 2 whole)
1 tbsp. lemon juice
1 cup fresh or frozen blueberries,
thawed
Preheat oven to 350°. Lightly grease a 8 ½x 4½ "loaf pan. Mix flours, soda, salt and cinnamon. Stir in oats and set aside. Cream margarine and sugar. Add eggs, bananas and lemon juice. Stir till blended. Fold in blueberries. Add dry ingredients. Mix just till moistened. Pour batter into loaf pan. Bake for approximately 60 minutes. Let cool in pan for 10 minutes. Turn out on wire rack to cool. Wrap and refrigerate several hours before slicing. Yields 22 slices.
TO MAKE GRAVY
Milk with fried foods: Leave drippings in pan. Add 3 tbsps. flour. Stir to make smooth paste, should be bubbly. Add milk (1 cup per 1 tbsp. flour) to pan. Season to taste. Let flour brown a bit more.
Water with roasted foods: Add water to drippings. Season to taste. Let boil. Add flour (1 tbsp./l cup water) in shaker Add cool water to it. Shake thoroughly Add slowly to broth in pan. Add till desired thickness.
A fun dessert to serve to a crowd. With the two fillings not everyone will be served the same thing.
PASTRY PIE SQUARES
4 cups flour
2 tbsps. sugar
2 sticks margarine, room temperature
1 pkg. dry yeast
¼ cup warm water
2/3 cup scalded milk
2 cans pie filling, your choice
Use a 15½ x 10½" ungreased dish. DO NOT USE MIXER Mix flour, sugar and margarine well. Dissolve yeast in warm water and cooled milk. Add to flour mixture and blend well. Divide dough in two sections: 1 large, 1 smaller. Take smaller section and roll to size of dish. Place in pan and add pie filling (both cans). Roll out large section of dough and place on top. (Dough does not need to be sealed.) Bake at 350° for 30 minutes. Cool and frost. Cut into bars. Note: Combine fillings or use at separate ends of pan.
FUDGE BROWNIE PIE
2 eggs
1 cup sugar
½ cup butter, melted
½ cup flour
1/3 cup cocoa
¼ tsp. salt
1 tsp. vanilla
½ cup chopped pecans
some ice cream
hot fudge sauce
Beat eggs in small bowl. Blend in sugar and butter. Combine flour, cocoa and salt. Add to butter mixture. Stir in vanilla and pecans. Pour into lightly greased 8" pie pan. Bake at 350° for 25-30 minutes or till almost set. Pie will not test done. Cool, cut into wedges. Top with ice cream and hot fudge sauce.
Sauce:
¾ cup sugar
½ cup cocoa
2/3 cup evaporated milk
1/3 cup light corn syrup
1/3 cup butter
1 tsp. vanilla
Combine sugar and cocoa in saucepan. Blend in evaporated milk and syrup. Cook over medium heat. stirring till it boils. Boil and stir for 1 minute. Stir in butter and vanilla. Serve hot.
MOCK ANGEL FOOD CAKE -CAMPERS CAKE
One large loaf French bread, decrusted and cut into wedges about 2" wide. Dip into sweetened condensed milk. Roll in coconut. Toast over open fire.
Page 8 Top of Page
Just in time for the fishing season. We're told this works for any type of fish.
OVEN FRIED FISH
¼ cup butter, melted
1½ tsp. lemon juice
½ tsp. sugar
¼ tsp. pepper
¼ tsp. paprika
1/8 tsp. garlic powder
salt to taste
basil to taste
1 lb. fish fillets (cod, haddock,
orange roughy or walleye)
1/3 cup dried bread crumbs
some vegetable oil
Combine butter, lemon juice, sugar and spices. Dip fish in this mixture, then roll in bread crumbs. Spread enough oil to lightly coat shallow baking dish. Arrange fish in a single layer. Spoon remaining butter and herb mixture over fish. Bake uncovered at 450° for 15 minutes.
FROZEN SPAGHETTI SAUCE
2 large onions, chopped (2 cups)
2 cloves garlic, minced
1/3 cup oil
12 large ripe tomatoes, peeled,
cored & chopped
2 cups water or cooking wine
2 envelopes beef broth
1 tsp. basil leaves
2 bay leaves
2 tsps. salt
1 tsp. oregano
1 (12 oz.) can tomato paste
In large kettle, sauté onions and garlic till soft. Stir in tomatoes. Cook for 5 minutes. Stir in remaining ingredients. Simmer for 1 hour. Pour into freezing containers.
SCALLOPED CHICKEN OR TURKEY
(for 75 people)
20-22 lbs. chicken or turkey
5 cups broth
10 cups milk
5 cups rice, uncooked
10 cups bread, cubed
12 eggs
1 large can pimento
salt to taste
Cook chicken and debone. Mix in all ingredients. Bake at 350° for 1 hour or more till rice is cooked.
By the time this reaches you we'll be on our way into summer and all the activities that surround the warm months. Open Line has since traveled from the Johnson Avenue Hy Vee to the Amana General Store. We always enjoy seeing old friends and meeting new listeners. Thanks for joining us
Just a reminder that we will not be reordering copies of the "Silver Anniversary Cookbook, " So if you haven't gotten your copy, now is probably the time to order as we only have a limited supply left. Stop at the WMT studios at Broadcast Park or mail $14.50 to Silver Anniversary Cookbook, PO Box 2147. Cedar Rapids, Iowa 52406 to receive your copy by mail.
I'm sure I have several pounds to lose just from taking down and repeating the 'high cal' cake, pie and brownie recipes included in this issue. They sound wonderful. Enjoy!
S.K.R.
