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Wet! Hot! Gone before you know it!
No, this isn't the latest thrill ride at Adventureland in Des Moines it's
the spring of '98. The seasonal produce has filled the Open Line notebook
pages, as well as some special events. You'll find the best of these recipes
from Ethnic Fest to The Iowa Eggstravaganza to our favorite rhubarb season!
It's always a treat to share time on the radio with you, and especially
sweet are the occasions this show brings us together in person. We'll have
many opportunities with all the festivals and fairs this summer; just keep
listening to 600 WMT for the next road trip for THE WMT OPEN
LINE-and have a terrific summer!
RHUBARB LAYERED DESSERT
Put 4 cups diced rhubarb in a greased 9 x 13" pan. Sprinkle 1 cup sugar on top. Sprinkle on 3 oz. package strawberry gelatin (dry.) Sprinkle on 1 yellow, or white, cake mix (dry.) Melt 1 stick margarine. Pour over cake mix. Pour 1 cup boiling water on top. Bake at 350°, for 45 minutes. Serve with whipped cream or ice cream.
N' ORLEANS MEAT MARINADE
6 oz. teriyaki sauce
6 oz. Dr. Pepper
6 oz. french dressing
1 tsp. Lowrey's seasoning salt
1 tsp. vegetable oil
Combine ingredients. Put meat in sealed container, or bag, marinate in refrigerator for 24 hours. (Enough marinade for about 4 chicken breasts, a couple of steaks.) Can also be used for any meats, including fish.
PAT-IN-A-PAN PIE CRUST
(makes 2 crusts)
2 cups flour, sifted
2 tsp. sugar
1¼ tsp. salt
Sift these ingredients together. Put 2/3 cup oil in a cup, add 3 tbsp. milk and stir. Pour over flour mixture; mix well. Pat into 2 pie pans.
SPRING FRUIT SALAD
21 oz. can cherry pie filling
20 oz. can pineapple tidbits, drained
(save juice)
5 large bananas, cut in small pieces
(put in pineapple juice)
2 12 oz. cartons of whipped topping
Combine pie filling, pineapple, drained bananas, whipped topping; mix well. Put in a 9 x 13" baking dish; freeze. Set out about 15 minutes before serving.
GOOD, GOOD CRACKER DIP
1 cup mayonnaise
1 tbsp. Worcestershire sauce
2 tbsp. chopped green pepper
1 tsp. minced dried onion
¼ cup sherry
1 can (6 oz.) crab meat (rinsed
and strained)
1 can (6 oz.) shrimp (rinsed and
strained)
Combine ingredients. Refrigerate leftovers.
PEANUT BUTTER TOFFEE BARS
1 cup chunky peanut butter
1 stick margarine
¾ cup brown sugar
½ cup sugar
1 tsp. vanilla
3 eggs
1 cup flour
12 oz. pkg. chocolate chips, divided
1 cup toffee brickle bits
Preheat oven to 350°. Grease a 9 x 13" pan. In large bowl beat the first five ingredients until thick and creamy. Add eggs, beat well. Add flour, blend well. Stir in 1 cup of chocolate chips. Spread batter evenly in the pan. Bake for 25-30 minutes, until lightly browned. Sprinkle the rest of chocolate chips on top; let stand 5 minutes until soft, then spread evenly over top. Sprinkle brickle bits over top. Cool before cutting.
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May is Beef Month. This year Nancy Degner from The Iowa Beef Council joined us with award winning recipes from this past National Beef Cookoff. Nancy took over The Open Line while I prepared my entry in this year's contest. This recipe can be altered to match whatever veggies, cheeses and mood you're in from Southwestern to Oriental. This is a quick, never a leftover hit at my house.
GARY'S MEDITERRANEAN WRAPS
8 oz. Italian deli roast beef, thinly
sliced
6 flour tortillas
Cream cheese, softened
Romaine lettuce, chopped
1 small can, crushed olives
1 cucumber, very thinly sliced
8 oz. Fetta cheese
Ranch dressing
Slightly warm tortillas in microwave, until flexible. To each tortilla, spread thin layer of cream cheese. Place slices of beef, some lettuce, olives, cheese, cucumber slices; top with some dressing. Roll up shell, slice in 1½ inch slices.
ITALIAN BEEF SANDWICHES
1 sirloin tip roast
1 tbsp. Gravy Master (flavoring)
1 tsp. garlic powder
1 tsp. leaf oregano
½ cup dry red wine
salt and pepper to taste
Roast beef to rare, the day before serving. Slice beef thin. To pan drippings, add: Gravy Master, garlic, 1½ cups water, oregano, wine, salt and pepper. Heat. Pour over sliced meat. Serve on crushed rolls.
BEEF SEASONING FOR GRILLING
1 tbsp. oil
½ tsp. paprika
½ tsp. garlic powder
½ tsp. course black pepper
¼ tsp. oregano powder
Combine dry ingredients. Rub the oil on meat. Sprinkle spices on meat and rub in well. Refrigerate several hours.
ANGEL FOOD LEMON BARS
1 pkg. One-Step Angel Food Cake
Mix (dry)
1 can lemon pie filling
1 cup coconut
Mix all ingredients well. Pour in a greased 9 x 13 pan. Bake at 350°, 30 minutes. (Cake will rise, and then fall you can dust with powdered sugar.
CROCK POT ITALIAN BEEF
2-3 lb. Roast (cut and type of meat your choice)
Brown the meat on both sides in
skillet. Put meat in crock pot and add:
1 can beer
1 can beef broth
1 jar Pepperzini (yellow peppers)
1 pkg. Good Seasonings Italian
Dressing mix (dry)
Cook on low for 7-8 hours
RHUBARB CRUNCH
1 cup flour
1 cup brown sugar
¾ cup oatmeal
½ cup butter
1 cup sugar
1 cup water
1 tsp. vanilla
2 tbsp. cornstarch
1 tsp. cinnamon
4 cups diced rhubarb
Combine first 4 ingredients, mix until crumbly. Put half of mixture in bottom of greased 8 x 10" pan. Layer rhubarb on top. Sprinkle on cinnamon. Combine sugar, water and cornstarch, cook until thick, but not lumpy. Add vanilla. Pour over rhubarb. Top with remaining crumb mixture. Bake at 350°, 1 hour.
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EXOTIC CELERY
6 cups celery, sliced
1 can water chestnuts, drained
and sliced
1 small jar pimentos, with juice
1 can cream of chicken soup
Slivered almonds, to taste
Parboil celery about 5 minutes, season and drain. Add remaining ingredients, saving some nuts for topping. Put in a greased casserole dish. Bake at 325°, 45 minutes.
ALMOND RHUBARB BARS
Crust:
3 cups flour
1 tbsp. baking powder
1 tsp. salt
1 cup shortening
2 eggs, beaten
¼-1/3 cup milk divided
Filling:
1½ cups sugar
1¼ cup quick cooking tapioca
6 cups chopped fresh rhubarb
Topping:
½ cup butter or margarine
¾ cup sugar
2 tbsp. milk
½ tsp. vanilla
1 cup slivered almonds
Combine flour, baking powder and salt. Cut in shortening. Mix eggs and ¼ cup milk. Add to dry ingredients. Stir with fork until dough clings together. Add all of remaining milk, if too dry. Shape into ball; divide in half. On floured surface, shape into a rectangle (12 x 17".) Put on greased jellyroll pan. Combine filling ingredients, sprinkle on dough. Roll out remaining dough, place over filling. Fold edges of bottom layer over top and seal. In saucepan, melt butter; add sugar and milk. Bring to a gentle boil. Boil 2-3 minutes, stirring constantly. Remove from heat, stir in vanilla. Spread over pastry. Sprinkle almond an top. Bake at 400°, for 20 minutes. Reduce oven to 300°, bake additional 30-40 minutes.
ORANGE TAPIOCA SALAD
3 cups water
3 oz. pkg. orange gelatin
3 oz. pkg. instant vanilla pudding
3 oz. pkg. tapioca pudding mix
15 oz. can mandarin oranges, drained
8 oz. can crushed pineapple, drained
8 oz. whipped topping
In sauce pan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly; continue boiling for 1 minute. Remove from heat, cool completely. Fold in oranges, pineapple and whipped topping. Spoon into bowl. Refrigerate at least 2 hours.
AMANA PICKLED HAM
5 lb. canned ham, chopped and cubed
1 large onion
Bring to a boil:
3 cups vinegar
1½ cups water
¾ cup sugar
Pour over ham and onion. Refrigerate one day.
CRUSTLESS QUICHE
1 pkg. (10oz.) frozen spinach, chopped
1/3 cup chopped onion
½ cup mushrooms, sliced
1 tbsp. margarine
¼ tsp. salt
1/8 tsp. black pepper
1/8 tsp. nutmeg
½ cup egg substitute
½ cup lite sour cream
½ cup bacon pieces
1 oz. sharp cheddar cheese, grated
Cook spinach per directions: drain well. Melt margarine, sauté onions and mushrooms until onions are transparent. Add spinach, seasonings, egg, ¼ cup bacon pieces and sour cream to vegetables. Mix well. Pour into 9 inch pie plate, sprayed with non stick spray. Sprinkle with remaining bacon and cheese. Bake at 350°, for 30 minutes.
CHICKEN JAMBALAYA
1/3 cup celery, chopped
¼ cup onion, chopped
¼ cup green pepper, chopped
2 tbsp. butter or margarine
1 can (14½ oz.) tomatoes,
cut up
1½ cups chicken broth
2/3 cup long grain rice
1 tsp. dried basil, or thyme, crushed
½ tsp. garlic salt
¼ tsp. pepper
¼-½ tsp. red hot
pepper sauce
1 bay leaf
2 cups cooked, cubed chicken or
turkey
In a large skillet cook the butter, celery, onion, and green pepper until veggies are tender. Stir in the next 8 ingredients, bring to a boil, reduce heat; cover and simmer 20 minutes until rice is tender. Stir in chicken, cook until heated through. Remove bay leaf. Toss ingredients, serve.
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BLUEBERRY SALAD
2 pkg. (3 oz.) grape gelatin
2 cups boiling water
1 #2 can crushed Pineapple, undrained
16 oz. can blueberry pie filling
1 cup sour cream
8 oz. pkg. cream cheese
½ cup sugar
1 tsp. vanilla
In a 9 x 13" pan, mix gelatin and water until dissolved. Add pineapple and pie filling. Stir and let set in refrigerator. Mix Sour cream with softened cream cheese, sugar and vanilla. Do not over beat. Spread on top of set gelatin mixture. Chill in refrigerator.
How about a recipe for the family dog that isn't just table scraps? They sound good enough for you, too, it'll give you a nice shiny coat!
DOG TREATS
¾ cup hot water
1 beef bouillon cube
½ cup margarine
½ cup powdered milk
½ tsp. salt
2 tsp. sugar
1 beaten egg
3 cups wheat flour
Dissolve cube in hot water. Stir in margarine. Mix milk, sugar, salt and egg. Add flour to make a stiff dough. Knead a few times (more flour can be added.) Pat down to ½ inch thickness. Cut into shapes. Bake at 325°, for 50 minutes. Shut off oven and let cool completely in oven.
CROCKPOT PORK CHOP W/DRESSING
1 pkg. (6oz.) Stovetop Stuffing
mix
1 can cream of mushroom soup
1 tsp. curry powder
4-6 boneless pork chops
Grease crockpot. Mix stuffing as directed, but only use one cup water. Put half of dressing in bottom of crockpot. Spoon ½ can of soup on top. Sprinkle with curry powder. Place chops on top. Add rest of stuffing, then soup. Cook on low, 6-7 hours.
You won't need fluted stemware for this champagne, because it's really a dessert! But keep this handy for any celebration, or after meal treat.
PARKERSBURG PINK CHAMPAGNE
8 oz cream cheese, softened
¾ cup sugar
1 large can drained, crushed pineapple
10 oz. frozen strawberries, juice
included
2 bananas, sliced and diced
8 oz. whipped topping
Mix the cream cheese with sugar. Fold in remaining ingredients. Pour into a 9 x 13 pan; cover and freeze. Thaw about a half hour before serving. (With a good lid, this will keep in freezer up to 3 months. )
PUMPKIN-TOFFEE CREAM PIE
16 oz. pumpkin (not pie filling)
1 pkg. (4 serving size) Sugar free,
instant butterscotch pudding
2/3 cup non fat dry milk
1/3 cup water
1 cup Cool Whip Free
1 tsp. Pumpkin Pie spice
6 oz. Graham cracker crust
2 tbsp. chopped pecans
2 tbsp. mini toffee chips
Whisk first four ingredients. Blend in one fourth of the whipped topping, and spice. Spread evenly in crust. Top with remaining whipped topping, and nuts and chips. Refrigerate at least 1 hour.
CHICKEN CASHEW SALAD
1 whole chicken, cooked, cut up,
boned
1 cup celery
½ cup cashews
Green grapes
Large can pineapple chunks, drained
Diced onion
Pinch of curry powder
¼-½ cup "Otto" Poppy
Seed Dressing
Combine all ingredients. Chill a couple hours. Keep refrigerated.
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FETTUCCINE ALFREDO LITE
8 oz. pkg. Fettuccine noodles
¾-1 cup Half n Half
2 tbsp. butter
½ cup parmesan cheese
½ tsp. salt
2 cups finely chopped, cooked broccoli
(optional)
Cook noodles per directions. Steam broccoli. While noodles are cooking, combine butter and Half n Half in saucepan cook and stir over low heat until smooth. Remove from heat, mix in cheese and salt. Drain noodles, rinse with warm water. Return to pan. Add broccoli and sauce. Stir for a few minutes over low heat. Top with fresh ground pepper.
PINEAPPLE CRISPIE TREATS
3 T Margarine or butter
1 pkg. of 10 oz. marshmallows or
4 c mini marshmallows
6 c Holiday Rice Krispies
8 oz. softened cream cheese
8 oz. crushed pineapple, undrained
1 c cool whip, thawed
1 c powdered sugar
Pam
Prepare Rice Krispies according to directions, put into muffin tins (in paper liners) and chill. Beat cream cheese and powdered sugar until smooth. Stir in pineapple. Fold in cool whip. Pour mix into chilled nests. Freeze three hours before serving.
RADISH SALAD
2 cups thinly sliced radishes
2 cups sliced cucumbers
1½ cups sliced scallions
1 tsp. honey
2 tsp. salt
¾ cup sour cream
2 hard cooked eggs
1 tbsp. minced parsley or scallions
Combine radishes, cucumbers and scallions. Refrigerate. In separate bowl, combine the honey, salt and sour cream. Top the chilled vegetables with the dressing. Sprinkle with chopped whites of eggs, and minced parsley.
The annual Ethnic Fest or Memorial Day Weekend celebrates the cultural diversity of our community with entertainment and great foods. We were treated with many recipes from several of the ethnic groups during the days before the festival I've selected one that is a hit every year, it comes from Hung Priam of the Oriental Market in Cedar Rapids.
EGG ROLLS
1 lb. ground pork
1 medium onion, chopped
½ small head of cabbage,
chopped
1 carrot, chopped
1 oz. bean threat; soaked in water
15 minutes; chopped fine
2 tsp. salt
1 tsp. sugar
½ tsp. MSG
½ tsp. black pepper
1 oz. black fungus, chopped, soaked
in water 15 min. (optional)
1 pkg. (25) egg roll skins
Mix all ingredients. Put about 2 tbsp. on each skin, roll up and tuck in ends. Deep fry for about 12-15 minutes, each, until skins turn brown. Can be frozen don't thaw before cooking,
The Iowa Egg council stopped by the Arjay Center and shared the 1st Prize winner from The Iowa Eggstavaganza contest, an original recipe from Jennifer Wilson, a teenager from Waterloo.
EGG ROLLS
2 Grilled chicken breasts (found
in refrigerated meat case. It is completely cooked;
4 eggs
1 cup shredded cheddar cheese
1 cup shredded mozz. Cheese
1 package egg roll wrappers
2 Tbsp. butter, melted
Optional Toppings. onion, green
pepper, tomato, sour cream, salsa
Scramble eggs in skillet sprayed with non stick cooking spray. When done, set aside. Chop chicken breasts Mix eggs, chicken and cheeses. Divide filling and place in 5 egg roll wrappers. Fold wrapper in traditional egg roll fashion. Brush egg rolls with butter. Bake at 450 degrees for 12 to 15 minutes or until lightly browned. Top if desired.
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HONEY-GLAZED CHICKEN
½ cup flour
1 tsp. salt
½ tsp. cayenne pepper
4 chicken breasts (or a 3 lb. Fryer)
½ cup melted butter, divided
¼ cup brown sugar
¼ cup honey
¼ cup lemon juice
1 tbsp. soy sauce
1½ tsp. curry powder
In a bowl, combine floor, salt and cayenne. Dredge chicken to coat. Put 4 tbsp. butter in shallow baking dish. Put chicken in to coat. Bake, uncovered at 350°, 30 minutes. Combine remaining ingredients, including butter; stir well. Pour over chicken when done baking. Bake an additional 45 minutes. WATCH sugar, so it doesn't burn. Baste with sauce occasionally.
STRAWBERRY GOOP
2 small pkgs. Vanilla tapioca pudding
1 small pkg. Wild strawberry jello
16 oz. frozen strawberries, thawed
8 oz. carton whipped topping
2½ cups cold water
Combine pudding and gelatin with cold water. Cook to boiling, stirring constantly. Cool to room temperature. Stir in berries and whipped topping. Pour into a pan; refrigerate until set.
GLAZED APRICOT-GINGER CHICKEN
4 chicken breast halves, boned and
skinned
¼ cup nuts (chopped walnuts,
pecans or slivered almonds)
2 tbsp. butter
salt and pepper to taste
1/3 cup apricot or peach preserves
1 tbsp. vinegar
¼ tsp. ground ginger
Rinse chicken and pat dry. In a large skillet, cook chicken and nuts in butter over medium heat about 10 minutes, turning occasionally. Transfer chicken to a serving platter; reserve skillet juices. Season chicken breasts lightly with salt and pepper. Keep chicken warm in the oven. Stir together preserves, vinegar, and ginger in the skillet juices. Cook and stir over medium heat for 1 minute until heated through. Spoon over chicken.
OATMEAL ORANGE SLICE DROP COOKIES
1 cup brown sugar
¾ cup margarine
2 eggs, beaten
2 cups quick oatmeal
2 cups sifted flour
1 tsp. baking powder
½ tsp. baking soda
1 cup raisins, cooked
5 tbsp. hot water (from the raisins)
1 cup nuts
2/3 cup cut up, orange slices candy
1 tsp. vanilla
¼ tsp. salt
Mix in order given. Drop on cookie sheet. Bake at 350°, for 12 minutes,
BROCCOLI & RICE CASSEROLE
1½ cups cooked rice
1 can cream of mushroom, or chicken,
soup
1 small jar cheese whiz
1 (10 oz.) pkg. chopped, frozen
broccoli
Mix the hot rice with soup, cheese whiz and broccoli. Add ½ cup cooked, diced ham, chicken or turkey. Top with a package of Pepperidge Farm dressing or croutons. Put in a 1½ qt. casserole dish. Bake at 350°, 30 minutes.
CHOCOLATE SOUR CREAM DROP COOKIES
1 cup sugar
¼ cup butter, melted
1 egg
2 cups flour
1 tsp. baking soda
½ tsp. salt
¼ cup cocoa
1 cup sour cream
Combine sugar, butter and egg: mix well. Sift dry ingredients. Add dry to eggs alternately with sour cream. Drop by teaspoons on greased cookie sheet. Bake at 375° for 10 minutes.
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Is there anything more refreshing on our hot summer days than fresh lemonade? Try one of these pies on for size.
E-Z-EST LEMONADE PIE
1 small container frozen lemonade,
thawed
1 small carton whipped topping
1 can sweetened condensed milk
Mix ingredients well. Pour into a graham cracker pie crust. Refrigerate several hours before serving.
LEMONADE PIE
2 small (3½ oz.) boxes instant
vanilla pudding
1¾ cups milk
Whisk together for 2 minutes. Add a 6 oz. can frozen lemonade, whisk for 30 seconds. Fold in 8 oz. carton of regular (no diet) whipped topping. Pour into a 9 in. graham cracker crust.
KIWI SUPREME DESSERT
1 stick butter
1 cup flour
½-1 cup chopped nuts (pecans)
Combine and press firmly into a 9 x 13" pan. Bake at 350° for 15 minutes. Cool. Peel and slice 8 kiwis. Spread slices evenly over crust. Mix 8 oz. softened cream cheese with 1 cup powdered sugar and 1 cup whipped topping; spread over the kiwi. Mix two 3½ oz. pkgs. instant pistachio pudding with 3 cups milk; spread over creamy layer. Top with a layer of whipped topping, garnished with kiwi slices, mint sprigs, etc.
A Cedar Rapids Realtor served these at a recent Open House. It took us a few days to track down this unique cookie. No word on if the house sold, but it's proof of the axiom that the three most important things about selling a house are location, location, and recipe!
CHEWY HAWAIIAN COOKIES
1 cup dark brown sugar
2 eggs, unbeaten
1/3 cup butter or margarine
3 cups corn flakes
1 cup coconut
1 cup chopped walnuts
Cream butter and sugar. Add eggs one at a time; mix well. Stir in corn flakes, coconut and nut meats. Drop by teaspoons on greased cookie sheet. Bake at 350° 12-15 minutes. Let cool a bit before removing to rack.
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The WMT Open Line has added a new member to it's staff -- Martha Stewart' 'Ask Martha' is a regular feature on the show Monday through Friday as she offers her ideas on foods, decorating and entertaining. We're honored to have Martha with us; it's good ideas, good listening and a good thing. This summer brings to an end our year long celebration of WMT's 75'-Anniversary. Did you know that The Open Line marked it's 35th Anniversary earlier this year? Thanks to you and your contributions of recipes and great conversation for keeping the tradition alive and well!
PLEASE SEND SEPARATE CHECKS FOR EACH ITEM ORDERED. DO NOT COMBINE COOKBOOK AND BULLETIN ORDERS TOGETHER, THESE MUST BE PROCESSED INDIVIDUALLY. THANK YOU!
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