Page 1 Top of Page
With the new bulletin comes a new batch of recipes and gratitude to everyone who made this issue possible. Among them are the Iowa Egg Council, Jan Temple from the I. S. U. Extension Service, Al Zindrick and the Mt. Horeb Mustard Museum. Let's start with one of my Aunt Betty's concoctions ... a green salad that my mother adds beets to for a little color variety. Because of that, Mom gets a little credit for the recipe. (She said she'd cut me out of the will if she didn't!)
BETTY & VI CARLINI'S GREEN VEGETABLE SALAD
1 can green beans, drained
1 cup green peas, drained
4 sticks celery, diced
1 green pepper, diced
1 small can beets, drained
1 onion, diced
1 small jar pimento
salt & pepper
Combine vegetables and season to taste.
¼ cup salad oil
½ cup vinegar
½-¾ cup sugar
Combine dressing ingredients together and toss with salad. Refrigerate overnight. Sprinkle with paprika before serving.
NO FAT GRAVY
2 Tbsps. flour
2 cup water
2 cup skim milk
¼ tsp. garlic or onion powder
Whisk together all ingredients in a pan or skillet. Bring to a boil to thicken.
DATE-FILLED DROP COOKIE
Filling:
2 cups cut up dates (or raisins)
¾ cup sugar
¾ cup water
½ cup chopped nuts (optional)
Combine all ingredients and cook until thick. Cool completely.
Dough:
1 cup shortening
2 cups brown sugar
3 eggs
½ cup water
3½ cups sifted flour
½ tsp. salt
1/8 tsp. cinnamon
1 tsp. vanilla
1 tsp. baking soda
Combine first three ingredients of dough mixture. Stir in vanilla. Combine dry ingredients, and add alternately to creamed mixture with water. Drop by teaspoonfuls onto ungreased sheet. Indent center with a spoon. Place half a teaspoon of filling into indentation. Cover with half a teaspoon of dough. Bake at 375° for 10-12 minutes.
OVEN SHREDDED HASH BROWN POTATOES
3 med. potatoes, shredded to make
3 cups
¼ cup chopped onion or green
onions
1 Tbsp. oil
1/8 tsp. pepper
1/8 tsp. paprika
Peel and shred potatoes, rinse and pat dry with paper towels. Drain well. Stir together potatoes and onions, add oil and spices. Toss till well coated. Spread on a sprayed 15" x 10" x 1" pan. Bake at 450° for 25-30 minutes or till crispy and golden brown. Stir once or twice during baking. Serve immediately.
Page 2 Top of Page
Karen Kalsem of the Iowa Egg Council shares two $500 winning recipes from the recent Iowa Egg Cook-Off
TUITY FRUITY BREAKFAST NOG
MIRIAM BERGMAN, MOUNT VERNON, IA
1 (2.9 oz.) pkg. lemon cook &
serve pudding mix
1/3 cup sugar
2½ cups water
4 eggs
1½ cups pineapple juice
1½ cups apricot nectar
1½ cups pear nectar*
In saucepan, using whisk, stir together pudding mix, sugar, and ½ cup water. Beat in eggs and add other two cups water. Cook over medium heat, stirring constantly, until mixture reaches 160° or until it coats a metal spoon. (Can also be made in the microwave.) Remove from heat, cool, stirring occasionally. Mix in 3 juices. Serve chilled. Garnish with whipped cream or fruit yogurt. 8-10 servings.
*If pear nectar is not available use equal amount of apple juice.
A good optional addition is 1½ cups seltzer water stirred in last, just before serving.
MINDY'S GUILT FREE APPETIZER
MINDY MASSEY - PANORA, IA
2 pkgs. (8 oz. each) nonfat cream
cheese, softened
2 cups (8 oz.) finely shredded
low fat/non fat cheddar cheese (room temperature)
4 eggs
1 Tbsp. yellow mustard
1 tsp. salt
1 cup salsa, raspberry or Mexican
Preheat oven to 300°. Grease 1½ quart soufflé dish. Line bottom with wax paper. Beat cream cheese and cheddar cheese in large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time. Mix in mustard and salt. Then pour into dish and put in oven. Bake until you can stick a knife in and it comes out clean (about 1 hour). Let cool in shut off oven for 30 minutes. Remove from oven, cover and refrigerate until cold. Remove from soufflé dish and invert onto a serving plate. Pour salsa over top. Garnish and serve with crackers.
TIP: KEEPING PESTS OUT OF FRUIT TREES
Coat a red apple with an insect trap coating. Hang apple in tree. Replace as needed.
ORANGE FRENCH TOAST
BARKLEY HOUSE BED AND BREAKFAST
BOONE, IA
4 eggs
2/3 cup orange juice
1/3 cup milk
¼ cup sugar
1 tsp. vanilla
1/8 tsp. nutmeg
8 slices French or Italian bread
¼ cup butter or margarine
Beat the first six ingredients together until combined. Place bread slices in a 9" x 13" pan. Pour egg mixture over bread. Cover and refrigerate 2-24 hours. To bake: place butter in a 15" x 10" x 1" pan and place in a preheated 350° oven until butter is just melted. Place bread in a single layer on melted butter. Bake for 20 minutes. Serve immediately with orange syrup.
Orange Syrup:
½ cup butter or margarine
½ cup sugar
1/3 cup frozen orange juice concentrate
Combine together in a saucepan. Cook and stir together over a low heat until butter is melted. DO NOT BOIL! Cool 10 minutes. Beat with a rotary beater until slightly thick. Stir in ½ cup pecans.
DINOSAUR EGGS
½ cup peanut butter
½ cup honey
½ cup powdered milk
½ cup raisins
½ cup Grape Nuts cereal
Knead mixture thoroughly. Roll into egg shapes.
SNICKER CAKE
1 box milk chocolate cake mix
1 lb. caramels
1 stick butter
1/3 cup milk
1 cup milk chocolate chips
1 cup nuts, chopped
Prepare cake mix per package directions. Pour half the batter into a greased and floured 9" x 13" pan. Bake at 350° for 20 minutes. Melt caramels, butter and milk together. Pour over cake. Sprinkle with chocolate chips and nuts. Top with remaining batter. Bake at 250° for 20 minutes; then increase oven to 350° and bake 10 minutes more.
Page 3 Top of Page
EASTER NESTS
2 cups marshmallow cream
¼ cup creamy peanut butter
2 Tbsps. melted butter
3 cups chow mein noodles
1 cup plain Holiday M&Ms
Holiday Peanut M&Ms
Combine the first three ingredients. Mix in noodles and plain M&Ms. Drop by 1/3 cupfuls onto a greased sheet. With greased fingers, shape into a birds nest. Let stand until firm. Dust bottom with powdered sugar. Fill with peanut M&Ms.
Here's two Pasta dishes that didn't quite make our "marconi" contest finals a few years ago.
QUICK HOT & SPICY PASTA
8 ozs. elbow macaroni, cooked &
drained
1 lb. ground beef, browned &
drained
1¼ oz. pkg. taco seasoning
mix
1 cup water
1 (15-19 oz.) can pinto beans,
drained
1 medium sized tomato, chopped
1 cup mild chunky salsa
1 Tbsp. fresh cilantro, chopped
or 1 tsp. dried cilantro
½ cup shredded pepper cheese
fresh cilantro for garnish
Stir taco seasoning and water into browned & drained beef. Bring to a boil. Reduce heat and simmer 5 minutes. Stir in beans, tomatoes and cooked macaroni. Heat through. Place in serving dishes, top with shredded cheese and garnish with fresh cilantro. Combine salsa and chopped cilantro in a small bowl. Pass to spoon over servings.
PASTA DI ROMA
1 clove garlic, finely chopped
1/3 cup olive oil
2 (14-16 oz.) cans Italian style
tomatoes
4 medium sized fresh tomatoes
or
2 cups canned tomatoes
1 handful fresh basil, chopped
or
1 heaping Tbsp. dried basil
1 handful fresh parsley, chopped
or
1 heaping Tbsp. dried parsley
12 ozs. radiotore or rotini pasta
Lightly brown the garlic in the oil. Add the tomatoes. Add the basil and parsley. Simmer 30 minutes. Prepare and drain pasta. Pour sauce over pasta and serve.
JAM CAKE WITH 1896 FANNIE FARMER
CREAM MAPLE
SUGAR FROSTING
2 cups flour
1 tsp. allspice
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
½ tsp. salt
¼ cup butter
1 cup sugar
3 eggs, lightly beaten
1 cup strawberry jam
¼ cup sour milk
Preheat oven to 375°. Butter and flour two 9" layer pans. Sift together the first 6 ingredients. Cream the butter and sugar together until light and fluffy. Add the beaten eggs to the creamed mixture. Combine the jam with the sour milk. Stir the jam mixture by thirds into the creamed mixture, alternately with the dry ingredients. Spoon into cake pans. Bake for 25 minutes.
Frosting:
1 lb. soft maple sugar
1 cup cream
Break sugar into small pieces. Combine sugar and cream in a saucepan, stirring until sugar dissolves. Bring to a boil without stirring, and cook to the softball stage. Remove from heat and beat to spreading consistency.
DOUBLE CHEESE MACARONI BAKE
2 ½ cups broccoli florets
1 (7¼ ozs.) pkg. macaroni
and cheese
2/3 cup milk
3 Tbsps. butter
¼ cup thinly sliced green
onions
¼ tsp. dry mustard
¾ cup cubed baked deli ham
(about 6 ozs.)
1 (4 ozs.) cup shredded Colby Jack
cheese
Bring water for macaroni to a boil in large saucepan according to package directions. Cook broccoli in boiling water 3 minutes or until almost tender. Remove to colander with slotted spoon. In same water Cook macaroni 7 to 10 minutes or until tender. Drain well. Return macaroni to saucepan. Stir in cheese packet, milk, butter, onions and dry mustard. Cook and stir over low heat until combined. Stir in broccoli and ham. Spoon into buttered 1½ qt. baking dish. Sprinkle with Colby Jack cheese. Broil 4 to 5" from heat source 1 to 2 minutes or until cheese is melted.
Page 4 Top of Page
LOLA'S LEMON PUDDING SALAD
1 lg. can fruit cocktail
1 lg. can crushed pineapple
1 can Mandarin oranges
8 ozs. Cool Whip
1 box instant lemon pudding
3 cups mini marshmallows
Drain fruit and reserve ¾ cup. Combine fruit and reserved juice. Sprinkle with dry lemon pudding mix. Stir in Cool Whip and marshmallows.
MANDARIN ORANGE SALAD
1 (20 oz.) can pineapple chunks
1 (15 oz.) can mandarin orange
slices
1 (3 oz.) box tapioca pudding
1 (3 oz.) box cook & serve
vanilla pudding mix
1 (6 oz.) jar maraschino cherries,
drained
2 medium sized, firm, sliced bananas
Drain and reserve juice from pineapple and oranges. Combine juices together and add enough water to equal 3 cups. Pour liquid into a saucepan and add the puddings. Cook over a medium high heat, stirring constantly, until thick and bubbly; about 5-10 minutes. Remove from heat and cool. Place pineapple, oranges and cherries in a bowl. Pour dressing over fruit and stir to coat. Chill several hours. Add banana slices before serving.
GRAPE NUTS BREAD
1 cup Grape Nuts
2 cups sour milk
3 cups flour
1½ cups sugar
2 tsps. baking powder
1 tsp. salt
1 tsp. baking soda
dash cinnamon
2 Tbsps. shortening, melted (or
oil)
1 tsp. vanilla
2 eggs
Soak cereal in sour milk for 20 minutes. Stir in soda. Combine remaining dry ingredients and add to cereal mixture. Add eggs, vanilla and shortening. Stir to blend. Pour into 2 greased loaf pans. Bake at 350° for 40 minutes.
QUARRELLING DOCTOR'S REMEDY FROM 1903
Pack a small handful of sassafras root into a pint bottle. Fill bottle with water. Let stand. Whenever anyone comes around and begins scolding you, fill your mouth with this solution and hold it until they go away.
BEET-NIK BARS
3 Tbsps. cocoa
2 Tbsps. margarine
1 cup oil
1½ cups sugar
2 cups flour
¼ tsp. baking powder
1½ tsps. baking soda
3 eggs, beaten
1½ tsps. vanilla
2 small jars baby food beets
Combine ingredients, stir and pour in a greased jelly roll pan. Bake at 350° for 20 minutes.
Icing:
4 Tbsps. cocoa
1 stick margarine
6 Tbsps. milk
Combine ingredients in a saucepan and bring to a rapid boil. Remove from heat and add 1 lb. box powdered sugar, 1 Tbsps. vanilla and 1 cup chopped pecans. Beat and spread over warm bars to seal in moisture.
IRRESISTIBLE DIABETIC PEANUT BUTTER COOKIES
¾ cup creamy peanut butter
½ cup Crisco Sticks or Margarine
1¼ cups firmly packed Brown
Sugar Twin
3 Tbsps. milk
1 Tbsps. vanilla
1 egg
1¾ cups flour
¾ tsp. salt
¾ tsp. baking soda
Preheat oven to 375°. Combine the first 5 ingredients and beat until well blended. Add egg and beat well. Combine dry ingredients and add to creamed mixture. Mix at low speed with electric mixer until well blended. Drop by teaspoonfuls, 2 inches apart, on cookie sheet. Flatten and crisscross with fork. Bake for 7-8 minutes. Cool a few minutes on sheet before removing.
HOMEMADE SHAKE & BAKE
2 cups flour
2 cups corn meal
2 ozs. celery salt
2 ozs. garlic powder
2 ozs. onion powder
1 tsp. paprika
Page 5 Top of Page
Here's two ways to get your "5 in 5" from Jan Temple of the ISU extension.
APPLE BROCCOLI SALAD
2 apples, cored and chopped
3 cups raw broccoli slaw
¼ cup walnuts, chopped
1 Tbsp. onion, chopped
1/3 cup raisins
½ cup vanilla low fat yogurt
Mix all ingredients together (4-6 servings)
COMMUTER SPECIAL
½ cup orange juice
½ cup frozen fruit
8 oz. fruit flavored low fat (or
nonfat) yogurt
Combine all ingredients in blender until smooth. (1-2 servings)
IRISH SODA BREAD SCONES
3¼ cups all purpose flour
½ tsp. baking soda
1 cup grated cheddar cheese
½ tsp. salt
1½ cups buttermilk
fresh & finely chopped sage,
rosemary, chives and parsley to total 2-4 Tbsps.
Preheat oven to 450°. Oven must be hot when you put in the dough. Mix all ingredients in a large bowl. Add chopped herbs, mix well. Make a well in the center of the flour and pour in just about all of the buttermilk. Mix the buttermilk into the flour using your hand. Start in the center of the well and move in a circle toward the sides of the bowl. When the dough is just about mixed you'll know if you need to add the rest of the buttermilk. The dough should be soft and hold together in a ball. Do not over work the dough. Remove the dough to a lightly floured board, clean your hands and flour them. Shape the dough into a domed ball if you want a loaf or gently shape it into a square if you want to cut scones. Brush the top with an egg wash. If making scones, cut the dough into 2" even pieces and dip the tops into a bowl of cheese. Arrange on a baking sheet and bake for 10-15 minutes. They should sound hollow when thumped. Serve warm with butter or as an accompaniment for soup. Makes one loaf or 1 dozen sconces.
TIP: TO PREVENT CHEESE FROM MOLDING
Wrap cheese in a paper towel or cheesecloth that has been soaked in vinegar
Enjoy these Raised Dumplings at Zindrick's Restaurant in Cedar Rapids Czech Village.
RAISED DUMPLINGS
(KYNUTÉ KNEDÍKY)
Warm 1/3 cup milk to lukewarm. In this, dissolve ½ square fresh yeast or ½ package dry yeast and a pinch of sugar. Let raise by setting the cup in a small pan of warm water. In a mixing bowl, beat 2 eggs until light. Add yeast mixture. Then add 1½ cups of sifted flour to which ½ tsp. salt has been added. Beat till bubbly. If mixture is too thin, add more flour. Add ¾ cup dry bread crumbs or toasted cubes; sprinkle with 2 Tbsps. of melted butter. Mix well and knead on floured board until smooth. Dough should be soft. Shape into 2 long rolls. about 3" thick and about 6" long. Cover and let raise on board in a warm place for 45 minutes. Have large pan of boiling water started and boil dumplings for 7 minutes on one side, then turn over and boil them for about 5 minutes. Be sure pan is at least 12" across as dumplings will more than double in size when boiling. Remove them quickly, but carefully, to board and cut with heavy, white thread through the center to let steam escape. Then proceed to make slices. An easy way to use the thread is to slip it under the dumpling, bringing the ends up and crossing them, thus cutting the slice.
POTATO DUMPLINGS BRAMBOROVÉ KNEDLIKY
Boil six medium sized potatoes. Peel while hot and roll on board with a rolling pin. Then form into a heap. Make a well in the middle, pour in two beaten eggs, a dash of salt and a cup of flour. Knead together and roll, adding more flour so that the mixture will be quite stiff. Cut into six pieces, make dumplings and boil in boiling salted water. When done, halve, sprinkle with melted butter and fried minced onion.
BACON CURRY COLE SLAW
3 cups cabbage, shredded
¼ cup raisins
2-3 Tbsps. onion, chopped
½ cup mayonnaise
1 Tbsps. vinegar
1 tsp. sugar
½ tsp. curry powder
4 slices crisp bacon, crumbled
½-¾ cup whole unsalted
peanuts
Toss the cabbage, raisins and onion together. Combine the mayonnaise, vinegar. sugar & curry powder, then stir into cabbage mixture. Mix well. Blend in bacon and peanuts. Chill.
Page 6 Top of Page
MAKE AHEAD ORIENTAL SALAD
1 (17 oz.) can tiny peas, drained
1 (16 oz.) can bean sprouts
1 (12 oz.) can white whole kernel
corn, drained
2 (5 oz.) cans water chestnuts,
drained & chopped
1 (6 oz.) can sliced mushrooms,
drained
1 (4 oz.) jar pimentos. sliced
& drained
1 large green pepper, thinly sliced
1 large onion, thinly sliced
1 cup sliced celery
Toss vegetables together.
1 cup salad oil
1 cup water
1 cup sugar
½ cup vinegar
1 Tbsp. soy sauce
salt and pepper to taste
Combine and stir to dissolve sugar. Toss with vegetables. Cover and chill 24 hours. Drain before serving, reserving dressing. Serve dressing with salad.
HEARTY MEXICAN CHICKEN AND BEANS
1 Tbsps. canola oil
1 lb. boneless, skinless chicken
breast, cubed
1 red onion, chopped
2 cloves garlic, minced
1 cup spicy mixed vegetable juice
1 cup frozen corn
1 (15 oz.) can black beans, drained
& rinsed
1 (15 oz.) can chick peas, drained
& rinsed
1 tsp. cumin
1 tsp. chili powder
½ tsp. thyme
1 cup chopped scallions
1 cup shredded low fat cheddar
cheese
Heat oil in large skillet. Add chicken and cook, stirring frequently, until browned, about 6-8 minutes. Place chicken in a bowl and set aside. Cook onion and garlic in skillet, stirring frequently until tender, about 3-4 minutes. Stir in the next 7 ingredients and bring to a boil. Reduce heat to low. Simmer until mixture thickens, about 10-15 minutes. Stir in chicken. Sprinkle with scallions and cheese before serving.
Variations:
Another can of beans can be substituted for the chicken. Substitute the black beans with pinto beans; and the cheddar with reduced fat Monterey Jack cheese.
Barry Levenson of the Mt. Horeb, WI., Mustard Museum cut the mustard at the Ar-Jay Center with this tasty dish.
CHICKEN WITH BALSAMIC HERB MUSTARD CREAM SAUCE
4 half chicken breasts, patted dry
2 Tbsps. dry white wine
black pepper to taste
1 Tbsps. balsamic vinegar
1 cup heavy cream
1 Tbsps. herb dijon mustard
Heat a small amount of oil in a sauté pan. Brown the chicken breasts on both sides over high heat. Reduce heat to medium, add the wine, black pepper and (optional) any fresh herbs you like. Cover and cook about 15 minutes or until done. Remove the chicken from the pan. Pour off excess fat, add balsamic vinegar and reduce, scraping the pan, until a thick glaze remains. Add heavy cream and reduce over high heat, until the cream is half its original volume. Off the heat, stir in the mustard. Pour over chicken and serve. Yield: 4 servings.
SWEET POTATO BALLS
Enclose a marshmallow in mashed sweet potatoes. Roll balls into cornflake crumbs. Place balls in baking dish. Make a syrup with brown sugar and water. Season to taste. Pour syrup over balls. Bake slowly to heat balls. Don't let marshmallows melt! Decorate as desired.
NESTLED EGG MUFFINS
2 cups whole wheat flour
2 cups old fashioned oats
½ cup sugar
2 Tbsps. baking powder
1½ tsps. salt
2 eggs, lightly beaten
1½ cups milk
1 cup raisins
¾ cup vegetable oil
18 whole raw eggs*
Combine the dry ingredients and set aside. Mix together the beaten eggs, milk, raisins and vegetable oil. Stir egg mixture into dry mixture until just moistened. Fill greased or paper lined muffin tins half full. Place 1 whole egg, point side down, into each muffin cup. Bake at 400° for 18-20 minutes, until eggs reach desired doneness. (You may have to cut open 1 egg to check.)
*Raw eggs may be dyed with food coloring before being placed in muffins.
Page 7 Top of Page
CHUCK WAGON SALISBURY STEAK
1 cup corn flakes, crushed
1 egg
½ cup COOKIES BAR-B-Q SAUCE
1 lb. ground beef
1 tsp. salt
1/8 tsp. pepper
Place crushed cereal in bowl. Add egg, 1/3 of the Bar-B-Q Sauce, salt and pepper. Mix well. Add beef. Mix only til combined. Shape into patties. Brush patties with the remaining Bar-B-Q Sauce. Bake at 375° for about 25 minutes, or on grill.
APRICOT DESSERT
1 small angel food cake loaf
1½ cups sugar
7 level Tbsps. corn starch
1 (46 oz.) can apricot nectar
1 pint whipping cream
1 tsp. vanilla
¼ cup sifted powdered sugar
1 cup pecans, chopped
Cook and stir sugar, corn starch and nectar until thickened. Tear cake into pieces, and line a 9" x 12" loaf pan with cake pieces. Pour nectar mixture over cake. Chill until firm. Whip cream and add the powdered sugar and vanilla. Spread over cake. Sprinkle with nuts.
AMANA EGGS
2 Tbsps. Elmers Glue
1 tsp. vinegar
food coloring
Combine. Boil and cool eggs. Roll eggs in glue mixture when cooled.
TIP: TO CLEAN "CLOUDY" GLASSWARE
Soak in an equal amount of warm white vinegar and warm water.
OVEN FRIED FILETS
2 lbs. fish fillets, whole or cut
up
½ cup oil
1 tsp. salt
¼ tsp. garlic powder
1 cup plain or italian seasoned
dry broad crumbs
1 cup grated parmesan cheese
Rinse fillets in cold water and pat dry. Combine the oil, salt and garlic powder in a shallow baking pan. Place fillets in pan in a single layer. Let stand 10 minutes. Turn fillets over and let stand 10 minutes. In a bowl, combine bread crumbs and cheese. Roll fillets in crumb mixture to coat evenly on both sides. Place fillets on a well greased baking sheet. Bake at 450° for 10 minutes until fillets flake slightly.
AMISH ANGEL FOOD CAKE FROM SCRATCH
1½ cups egg whites at room
temperature
1¼ cups sifted cake flour
½ cup sifted sugar
¼ tsp. salt
1¼ tsp. cream of tarter
1 tsp. vanilla
¼ tsp. almond extract
1 1/3 cups sifted sugar
Measure flour and the ½ cup of sugar. Sift together 4 times. Combine the egg whites with salt, cream of tarter. vanilla and almond extract. Beat until moist peaks form. Add the remaining sugar in 4 additions, beating until blended after each addition. Sift in the flour mixture in 4 additions, folding in with a large spoon each time, turning bowl often. Place in ungreased 10" tube pan. Bake at 375° for 35-40 minutes. Cool upside down on cooling rack. Loosen and remove cake.
Variation: If a chocolate cake is desired, add 2 Tablespoons of cocoa.
APPLE DOODLE
3 cups apples, sliced
½ tsp. cinnamon
½ cup sugar
1 Tbsps. margarine or butter
½ cup sugar
1 egg
½ cup flour
½ tsp. baking powder
¼ tsp. salt
Place the apples in a greased 9" pie pan. Combine cinnamon and sugar. Sprinkle over apples. Blend margarine and remaining sugar together with a fork until smooth. Add egg and stir until smooth. Mix together the remaining dry ingredients and stir into mixture. Blend well. "Glob" batter by tablespoonfuls onto apples. Bake at 375° for 35 minutes. Serve with Cool Whip or ice cream.
Page 8 Top of Page
ASPARAGUS SOUP MARSEILLES
1 lb. chopped asparagus spears,
cooked and drained
2½ cups milk
1 tsp. instant minced onion
1 tsp. salt
1 tsp. dry mustard
½ tsp. capers
½ tsp. caper juice
dash pepper
Place all ingredients in a blender. Process on high until thoroughly combined. Heat in saucepan. Garnish with chopped, hard cooked eggs and pimento strips.
CHOCOLATE CASHEW CLUSTERS
12 oz. (2 cups) semisweet chocolate
pieces
¼ cup (½ stick) butter,
cut into pieces
1½ cups lightly salted cashews
¼ cup vanilla baking chips,
melted (optional)
Place chocolate and butter in 1½ quart microwave bowl or casserole. Microwave 2 minutes on medium (50%) stir. Microwave 30 seconds to 1 minute more, stirring every 30 seconds until melted and smooth. Quickly stir in nuts. Using two spoons, drop mixture in 36 mounds on waxed paper lined baking sheets. Drizzle with melted vanilla baking chips. Refrigerate uncovered until firm, about 40 minutes. Transfer to container with tight fitting lid and store in refrigerator until ready to serve.
EASY BELGIAN WAFFLE BATTER
2 cups Bisquick
1 egg
¼ cup oil
1½ cups club soda
SLIP AND GO DOWN
(MASHED POTATO SALAD)
8 cups creamy mashed potatoes
¾ cup pimento stuffed olives,
chopped
¾ cup celery, finely diced
¾ cup scallions with a small
amount of the tops, finely chopped
1 tsp. salt white pepper, to taste
¾ cup mayonnaise or salad
dressing
2 Tbsps. cider vinegar
Blend together all ingredients. Serve warm or cold.
HERBED BEEF PATTIES
½ lb. lean ground beef
¼ tsp. coarse ground black
pepper
¼ tsp. dried rosemary
¼ tsp. thyme leaves, crushed
2 thin slices onion
2 thin slices tomato
2 hamburger buns, split
Cucumber Yogurt Sauce*
Combine ground beef, pepper, rosemary and thyme, mixing lightly but thoroughly. Shape into 2 patties, each ½" thick. Heat skillet over medium to medium low heat 5 minutes. Pan broil patties 7 to 8 minutes, turning once Remove to large plate lined with 3 layers of plain white, microwave paper towels. Let sit 1 minute, turning once halfway. Meanwhile place an onion and tomato slice on bottom half of each roll. Top with burger and close. Serve with Cucumber Yogurt Sauce. 2 servings.
*Cucumber Yogurt Sauce: Combine ¼ cup plain nonfat yogurt, ¼ cup finely chopped cucumber, ¼ teaspoon dried basil leaves, crushed and 1/8 teaspoon salt in a small bowl.
PAGES