Page 1 Top of Page
SURE-GEL STRAWBERRY JAM
2½ lbs. rhubarb, sliced thin
(don't peel)
1 cup water
1 box Sure-Gel
½ tsp. butter/margarine
6½ cups sugar
Mix rhubarb with water in a saucepan, bring to a full boil, cover and simmer until soft, about 2 minutes, stirring occasionally. Measure out 4½ cups cooked rhubarb; put in an 8 qt. pot. Add Sure-Gel and butter; bring to a boil. Quickly add sugar and return to a boil, stirring constantly, for 1 minute. Remove pot from heat, skim foam off the top with a metal spoon. Fill jars immediately; secure lids and invert jars immediately, or process in hot water bath.
WHITE CHOCOLATE FROSTING
6 oz. pkg. white chocolate squares
8 ozs. cream cheese, softened
½ cup (1 stick) unsalted
butter, softened
1 tbsp. vanilla extract
In a 2 qt. heavy saucepan, melt chocolate over low heat, stirring constantly, set aside to cool to room temperature. In a large bowl, beat cream cheese on medium speed until fluffy. Gradually beat in the melted chocolate, butter and vanilla, until smooth.
RHUBARB PINEAPPLE JAM
4 cups sugar
4 cups rhubarb, diced
1 box gelatin (any fruit flavor)
Combine sugar and rhubarb; let stand overnight. Boil for 10 minutes add a small can of crushed pineapple; boil for 5 minutes. Remove pan from heat; stir in gelatin. Put in jars, process and seal.
RHUBARB JAM
4 cups rhubarb, diced
3 cups sugar
1 box gelatin (any berry flavor)
1 can fruit pie filling (any flavor)
Combine rhubarb and sugar; let stand for 1½ hours, stirring occasionally. Bring mixture to a boil for 10 minutes; remove from heat and add gelatin and pie filling. If using cherry gelatin, also add 1/8 tsp. almond flavoring. Pour jam in hot, sterilized jars: let cool. Pour in some melted paraffin, place short string in paraffin and let cool. Then add more paraffin to reach bottom of jar neck. Seal lids.
PRE SCHOOL PUNCH
1 large can (12 oz.) frozen pineapple
juice
3 cans water
2 liter bottle of strawberry pop
Blend and chill.
GOLDEN SUMMER PUNCH
6 ozs. frozen orange juice concentrate
6 ozs. frozen lemonade concentrate
12 ozs. apricot nectar
2½ cups pineapple juice
Add water to concentrates as directed on cans. You could substitute some ginger ale or 7-Up for some of the water. Add rest of liquids and blend.
RHUBARB ORANGE MARMALADE
6 cups diced rhubarb
7 cups sugar
3 oranges, save peels
Mix rhubarb and sugar; let stand overnight in the refrigerator. Grind oranges and peels. Put rhubarb in a heavy pan, boil for 8 minutes. Add oranges and peels: boil 5 minutes: stirring constantly. Seal in hot jars.
Page 2 Top of Page
PIES
MOCK APPLE PIE
2 crust pie shell
2 cups butter crackers, crushed
2 cups water
2 cups sugar
2 tsps. cream of tartar
2 tbsps. lemon juice
1 lemon rind, grated
Cinnamon to taste
Melted butter
Put bottom crust in pie pan. Put cracker crumbs in crust. Combine water sugar and cream of tartar; boil gently for 15 minutes. Add lemon juice and rind; let mixture cool, then pour over cracker crumbs. Dot generously with melted butter. Cover with top crust and make slits in crust. Bake at 425° for 30-35 minutes, until golden brown.
STRAWBERRY RHUBARB PIE
(Country Magazine in '93)
1 egg
1 cup sugar
2 tbsps. flour
1 tsp. vanilla
3 cups rhubarb, chopped
1 pint strawberries, sliced
9 inch pie shell
Beat together the egg, sugar, flour and vanilla. Add rhubarb and strawberries; mix well. Put in pie shell.
Topping:
¾ cup flour
½ cup brown sugar
½ cup oatmeal
½ cup margarine
Mix ingredients until crumbly; sprinkle on top of pie. Bake on lower rack in oven at 400° for 10 minutes. Move pie to middle rack, reduce heat to 350° and bake for 35 minutes.
MAMA BLUE'S MISSISSIPPI MUD PIE
3 squares (1 oz. each) unsweetened
chocolate
1½ cups powdered sugar
½ cup whipping cream
1/3 cup butter or margarine
3 tbsps. light corn syrup
Dash of salt
1 tbsp. vanilla extract
9 inch graham cracker crust
1 cup chopped pecans, divided
3 cups coffee ice cream, softened
and divided
8 ozs. whipped cream
Melt chocolate in a heavy saucepan over low heat. Add powdered sugar, whipping cream, butter, corn syrup and salt. Cook, stirring constantly, until smooth; remove from heat and stir in vanilla and let cool. Pour ½ cup chocolate sauce onto crust and sprinkle with ¼ cup pecans; freeze for 10 minutes. Remove crust and spread 1 cup ice cream over pecans; freeze 20 minutes. Repeat these layers twice. Cover pie with plastic wrap and freeze 8 hours. To serve, drizzle remaining chocolate sauce over pie, top with whipped cream, and sprinkle on remaining pecans.
PAT IN A PAN PIE CRUST
(makes 2 crusts)
2 cups flour, sifted
2 tsps. sugar
1¼ tsps. salt
Sift these ingredients together. Put 2/3 cup oil in a cup, add 3 tbsps. milk and stir. Pour over flour mixture; mix well. Pat into 2 pie pans.
MOCK LEMON PIE
1 cup flour
2 tbsps. sugar
Dash of salt
½ cup butter
1½ cups sugar
1/3 cup milk
2½ cups chopped rhubarb
2 tbsps. flour
3 egg yolks (save whites)
Mix first 4 ingredients. Press into an 8 inch square pan. Bake at 325, 20-25 minutes, until golden brown. Mix the remaining ingredients, cook over medium heat, stirring constantly until tender, but thickened. Pour over crust. Make a meringue with 3 egg whites and 6 tbsps. sugar. Pour over pie. Bake for 15 minutes until brown.
Page 3 Top of Page
Dinner Time
SAUERKRAUT CASSEROLE
16 ozs. sauerkraut, undrained
16 ozs. tomatoes, undrained
½ cup brown sugar
4 slices bacon, fried
½ onion, sautéed
in 1 tbsp. bacon grease
Layer ingredients in 9x13" pan. Bake, uncovered, at 350° for 1 hour.
JAN'S SPECIAL CHEESE SANDWICH
2 slices mozzarella cheese
2 slices cheddar cheese
2 slices American cheese
8 black olives
4 shitaki mushrooms
2 green onions
2 eggs
2 tbsps. milk
2 tbsps. matzo meat
Chop the cheeses and vegetables very fine. Add 2 tbsps. salsa. Spread mixture on two slices of bread. Combine eggs, milk and matzo meat: beat well. Dip each slice of bread in egg mixture, fry on low heat to golden brown.
CORN DOGS
1 egg, beaten
½ cup milk
2 tbsps. yellow corn meal
1 cup Bisquick mix
¼ tsp. paprika
½ tsp. dried mustard
1/8 tsp. cayenne pepper
Mix ingredients well. Insert stick into hot dog. Dip each dog in the batter. Heat oil in a fry pan to 375°. Fry each until golden brown.
TOY OVEN PIZZA: KEN'S DEEP DISH PIZZA
2 tbsps. all purpose flour
1/8 tsp. baking powder
Dash of salt
1 tsp. margarine
2¼ tsps. milk
1 tbsp. pizza sauce
1½ tbsps. shredded mozzarella
cheese
Stir flour, baking powder, salt and margarine until medium sized crumbs form. Slowly add milk while stirring. Shape into a ball, place in a greased pan, let rise. Place dough on pizza pan, spread evenly and up the sides. Pour sauce over dough; sprinkle on cheese. Bake on high for 20 minutes.
MEXICAN FRANKS
10 6 inch tortilla shells
Some vegetable oil
16 oz. can chili, w/out beans
8 ozs. tomato sauce, divided
1 tbsp. minced onion
¼ tsp. hot sauce
10 hot dogs
4 oz. can green chilies, drained
4 ozs. shredded cheddar cheese
Fry tortillas in some oil, to soften the shells; drain and set aside. You could also follow package directions to microwave shells. Combine the chili, ¼ cup tomato sauce, onions and hot sauce. Place dog in the center of each tortilla, top with 2 tbsp. chili mixture, roll up shell and place seam side down in a lightly greased 7x11" baking dish. Repeat for each shell. Combine the rest of the tomato sauce with remaining chili mixture and spread on top of the tortillas. Spread chilies on top. Cover baking dish and bake at 350° for 25 minutes. Top with cheese and bake for 5 minutes, until cheese is melted.
SUPER CHICKEN BURGERS
(from Mr. Food)
1½ lbs. ground chicken, or
turkey
2 cups sharp cheddar cheese, shredded
4 large mushrooms, diced
½ cup green bell peppers,
diced
10 large stuffed green olives,
chopped
1/8 tsp. salt
1/8 tsp. black pepper
Combine all ingredients; form into patties. Fry in a lightly sprayed skillet. You could also cook in foil on the grill.
IOWA'S GRILLED TURKEY TENDERLOINS
1 lb. turkey tenderloins
2 tbsps. lemon juice
¼ cup soy sauce
¼ cup vegetable oil
¼ cup dry sherry or red
wine
2 tbsps. dehydrated onion
¼ tsp. ginger
Dash of pepper and garlic powder
Blend all marinade ingredients: add tenderloins and marinate for several hours. Discard marinade and grill over hot coals for 6-8 minutes per side, or until center is no longer pink.
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.
Page 4 Top of Page
Sides and Sauces
TOMATO SOUP BBQ SAUCE
1 cup ketchup
1 can tomato soup
3 tbsps. prepared mustard
3 tbsps. brown sugar
Add dill pickle juice, to taste
Combine ingredients; mix well. Keep sauce refrigerated.
CHRIS' BEST MARINADE
¾ cup canola oil
5 tbsps. soy sauce
2 tbsps. Worcestershire sauce
¼ cup wine vinegar
1 tbsp. dry mustard
Pepper to taste
¾ tsp. parsley flakes
¼-½ tsp. garlic powder
Combine ingredients and use for beef, chicken or pork. Use enough sauce to cover meat in a sealed plastic bag; marinate at least 5 hours, and up to 2 days in the refrigerator.
HOLLANDAISE SAUCE
½ lb. butter
3 egg yolks
1 tbsp. water
Salt and pepper, to taste
1-2 tbsps. lemon juice
Finely grated lemon zest
Melt butter, remove from heat. While butter is warm, add yolks. Put butter in a double boiler, add water, whisk with wire whisk until thick. Remove from heat and stir with a rubber spatula. Add salt and pepper, lemon juice and zest. Keep sauce warm until serving.
CHUTNEY COLE SLAW
¾ cup hot mango chutney
½ cup mayonnaise
½ cup sour cream
¼ cup chopped fresh cilantro
2 tsps. lime juice
½ cup chopped red onion
8 cups coleslaw mix
Whisk chutney, mayonnaise, sour cream, cilantro and lime juice; mix well. Combine onion and coleslaw in a large bowl. Pour chutney over slaw; toss well and chill for at least 1 hour before serving.
GREEN TOMATO SANDWICH SPREAD
1 pint green tomatoes, chopped
1 tbsp. salt
3 ground peppers, diced fine
3 red peppers, diced fine
½ cup vinegar
1 cup sugar
2 tbsps. flour
2 tbsps. prepared mustard
3 eggs
1 cup sweet or sour cream, or condensed
milk
Dash of salt
Pour salt over tomatoes; let stand for 10 minutes. Mix the peppers with tomatoes. Add vinegar and cook for 8-10 minutes. In a double boiler, combine the sugar, flour, mustard, eggs, milk and salt; cook until thick. Add the tomato mixture; bring to a boil. Add 6 pickle slices, chopped; bring to a boil. Let mixture cool and keep refrigerated.
THOUSAND ISLAND DRESSING
1 cup salad dressing
2 tbsps. chili sauce
2 tbsps. chopped, stuffed olives
2 tbsps. minced onion
2 hard cooked eggs, chopped
½ tsp. paprika
Salt and pepper, to taste
Blend all ingredients; keep refrigerated
SHOE STRING SALAD
1 cup shredded carrots
½ cup diced celery
1 small onion. chopped
1 can (5 oz.) tuna, drained (or
similar amount diced chicken)
1 cup mayonnaise
3 tbsps. French dressing
2 tbsps. sugar
1 small can shoe string potatoes
Combine carrots, celery, onion and tuna. Mix the mayo, dressing and sugar; combine with veggies keep refrigerated. Before serving, add potatoes.
MICROWAVE BAKED BEANS
2 cans (16 oz.) Pork n Beans
½ cup ketchup
1/3 cup brown sugar
1 tbsp. instant onion flakes
¾ tsp. mustard
4-5 slices bacon
Put all ingredients, except bacon, in 1½ qt. casserole dish. Microwave on high for 2-3 minutes; stir and top with the bacon. Microwave on the "roast" setting for 15-17 minutes; let stand for 5 minutes.
LUCILLE'S POTATO SALAD
6 cups diced potatoes
1 onion, chopped
2 tbsps. vinegar
1 tsp. salt
½ tsp. sugar
1/8 tsp. pepper
6 tbsps. salad oil
1 tbsp. minced parsley
3 hard cooked eggs
Mix onions over the potatoes. Stir all ingredients together, and add salad dressing to taste.
Page 5 Top of Page
Appetizers
CROCKPOT COCKTAIL WIENERS
Combine equal parts of yellow mustard and grape jelly. Brown and drain the wieners. Put wieners and mustard mixture in crockpot; cook on low for a few hours.
HAM DEVILED EGGS
6 large hard cooked eggs
2 tbsps. mayonnaise or salad dressing
2 tbsps. cream cheese, softened
1 tsp. prepared mustard
1 tsp. lemon juice
3 tbsps. finely chopped, cooked
ham
2¼ tsps. fresh dillweed
½ tsp. caraway seed
1/8 tsp. salt
1 cup finely shredded cheddar cheese
Combine all ingredients except the cheddar cheese. Roll into small balls, then roll in cheese to coat. Keep refrigerated.
SLO-COOKER COCKTAIL SMOKIES
1 large pkg. Lil' Smokies
7-up
½ cup grape jelly
1 cup ketchup
Brown the sausage in a small amount of 7-up; drain. Mix the jelly and ketchup; put in slow cooker. Add the sausages and cook on low for 2 hours.
REMEMBER ME, BIRTHDAY CAKE
1 7/8 cups sugar
7½ tbsps. water
9 eggs, separated
1 tsp. salt
1 tsp. vanilla
1½ cups cake flour, sifted
½ cup sliced walnuts
Powdered sugar frosting
Boil sugar in water, stirring constantly, until it spins a thread. Beat egg whites until stiff. Pour sugar mixture over egg whites, slowly; beat at medium speed for 5 minutes. Beat egg yolks until lemon colored; fold into sugar mixture. Add salt and vanilla. Fold in cake flour. Add walnuts. Pour in an angel food cake pan. Bake at 325º for 1 hour. Top with a powdered sugar frosting.
SOUR CREAM RHUBARB CAKE
1 cup sugar
1 cup sour cream
1 egg blended
1½ cups flour
1 tsp. baking soda
½ tsp. salt
2 cups diced rhubarb
½ cup chopped nuts
½ cup brown sugar
Combine sugar, sour cream and egg; mix well. Mix flour, baking soda and salt; add to sugar mixture. Add rhubarb; mix well; put in a 7½ x 12" baking dish. Top with nuts and brown sugar. Bake at 350°, 25-30 minutes.
CHOCOLATE FROSTING
6 oz. pkg. white chocolate squares
8 ozs. cream cheese, softened
½ cup (1 stick) unsalted
butter, softened
1 tbsp. vanilla extract
In a 2 qt. heavy saucepan, melt chocolate over low heat, stirring constantly: set aside to cool to room temperature. In a large bowl, beat cream cheese on medium speed until fluffy. Gradually beat in the melted chocolate, butter and vanilla, until smooth.
STRAWBERRY-RHUBARB UPSIDE DOWN CAKE
4 cups rhubarb, chopped
1 cup sugar
1 box strawberry gelatin
1 box Duncan Hines Deluxe Strawberry
Cake mix
Combine rhubarb with sugar and gelatin; mix well and put in a greased 9x13" pan. Prepare cake mix as directed; pour over rhubarb. Bake at 350° for 1 hour. Let stand about 10 minutes.
HAWAIIAN PINEAPPLE CAKE
1 box yellow cake mix
20 oz. can crushed pineapple
8 ozs. cream cheese, softened
1 cup cold milk
1 small box instant vanilla pudding
8 ozs. whipped topping
Coconut and nuts
Bake cake per directions in a 9x13" pan; let cool. Poke holes in top of cake with handle of a wooden spoon. Partially drain the pineapple and pour over cake. Combine cream cheese with milk and pudding, beat until smooth: spread on top of cake. Spread on the whipped topping; garnish with some nuts and coconut.
Page 6 Top of Page
CHOCOLATE PRALINE LAYER CAKE
(Pillsbury Bake Off 1988)
½ cup butter/margarine
¼ cup whipping cream
1 cup firmly packed brown sugar
¾ cup coarsely chopped pecans
1 pkg. Devil's Food Cake mix (pudding
included)
1¼ cups water
1/3 cup oil
3 eggs
Preheat oven to 325°. In a small. heavy saucepan, combine butter, whipping cream and brown sugar; cook over low heat until butter is melted. Pour into two 9 or 8 inch round cake pans. Sprinkle with chopped pecans. In a large bowl, combine cake mix, water, oil and eggs; beat on high for 2 minutes; spoon over pecan mixture. Bake for 35-45 minutes, until center springs back to touch; let cool for 5 minutes before removing from pans to cool completely.
Topping:
1¾ cups whipping cream
¼ cup powdered sugar
¼ tsp. vanilla
In a small bowl, beat whipping cream until soft peaks form. Blend in the powdered sugar and vanilla, beat until stiff peaks form. Place one cake layer on a serving plate, nuts side up: spread on half the topping. Place second layer on top of cake, nuts side up, spread on rest of the topping. Garnish with 12-16 whole pecans and 12-16 chocolate curls.
STRAWBERRY JELLO CAKE
2 boxes frozen strawberries, thawed;
or 2½ cups fresh
1 box (3 oz.) strawberry gelatin
2¼ cups flour
1½ cups sugar
½ cup shortening
3 tsps. baking powder
1 cup milk
½ tsp. salt
1 tsp. vanilla
3 eggs
1½-2 cups mini marshmallows
Preheat oven to 350°. Combine berries and gelatin; let stand. Grease bottom of 9x13" pan. Combine flour, sugar, shortening, baking powder, milk, salt, vanilla and eggs. Pour in bottom of pan. Cover batter with marshmallows; dribble on strawberry mixture. Bake for 40-45 minutes.
ROYAL RASPBERRY CAKE
2 cups flour
½ tsp. salt
1 tbsp. baking powder
1 tsp. vanilla
3½ cups fresh raspberries
1/3 cup sugar
1 egg
1 cup milk
¼ cup margarine
Stir together the flour, salt and baking powder; set aside. Cream butter with sugar; stir in egg, milk and vanilla. Add the dry ingredients; pour into a 9x13" pan. Spread berries over the batter. Bake at 350°, for 30-35 minutes.
Glaze:
1½ cup powdered sugar
2 tbsps. cream
1 tsp. vanilla
Combine ingredients; beat well. Spread glaze over cake while still hot.
15-MINUTE CHEESE CAKE
8 ozs. cream cheese, softened
¼ cup milk
2-3 tbsps. sugar
8 ozs. whipped topping, slightly
thawed
Beat the cream cheese, milk and sugar together until very smooth. Beat in the whipped topping. Pour in prepared pie crust. Garnish with some crumbs from crust.
RHUBARB CINNAMON COFFEE CAKE
4 cups rhubarb, cut in ½
inch pieces
2 eggs, lightly beaten
2 cups sugar
2 tsps. cinnamon
½ cup oil
1 cup chopped nuts (optional)
2 cups flour
1 tsp. salt
2 tsps. baking soda
Put rhubarb in a large bowl. Stir in eggs. Add sugar, cinnamon, oil and nuts; mix well. In separate bowl, combine flour, salt and soda. Add to rhubarb mixture. Stir only enough to dampen. Pour into a greased 9x13" pan.
Topping:
Combine 3 tbsps. brown sugar with
1½ tsps. cinnamon.
Sprinkle over cake batter. Bake
at 350°, 45-50 minutes. A very moist cake.
LEMON POUND CAKE
1 box lemon supreme cake mix
1 box lemon instant pudding
4 eggs
1 cup water
1/3 cup oil
Combine all ingredients, beat on low speed for 2 minutes. Increase speed to high, beat 2-3 minutes until well mixed. Grease angel food cake pan. Bake at 350°. 50-60 minutes. Cool for 1 hour before turning out. Sprinkle confectioners sugar on top.
Page 7 Top of Page
BARS
YUM YUM BARS
2 cups flour
½ cup butter
½ cup brown sugar
3 eggs
1¾ cups brown sugar
¼ tsp. salt
(this recipe said ¼ cup salt but I think its wrong)
1 cup coconut
½ cup chopped nuts
2 tbsps. flour
¼ tsp. baking powder
1 tsp. vanilla
Mix flour, butter and ½ cup brown sugar, press firmly into bottom of sprayed jelly roll pan. Combine the remaining ingredients. mix well and spread over the crust. Bake at 350° for 20 minutes.
ALMOND BARS
Filling:
Cook all ingredients until thickened,
stirring constantly.
2½ cups sugar
6 egg yolks
¾ cup milk
6 level tbsps. flour
5 tsps. almond flavoring
Crust:
2 cups flour
1 cup butter/margarine softened
½ tsp. salt
½ cup water
Mix ingredients; press 2/3's of dough into bottom of a 10x15" jelly roll pan. Pour cooled filling over dough. Roll out the rest of the dough and place over the filling; cut vents in top. Bake at 375°, until brown.
ANGEL BARS
1 pkg. One-step Angel Food cake
mix
22 oz. can lemon pie filling (could
use any fruit filling)
Some powdered sugar
Combine cake mix with pie filling; beat well. Put batter in a greased and floured jelly roll pan. Bake at 350° for 20-30 minutes. Top with some powdered sugar. Could also top with a lemon glaze.
SOUR CREAM RHUBARB SQUARES
½ cup sugar
½ cup chopped walnuts
2 tbsps. melted butter
1 tsp. cinnamon
¼ tsp. ginger (opt.)
1 lemon rind, grated
1½ cups brown sugar
½ cup butter/margarine
1 egg
2 cups flour
1 tsp. baking soda
1/8 tsp. salt
1 cup sour cream
1½ cups rhubarb, diced into
½ inch pieces
Preheat oven to 350°. In a small bowl, mix the sugar, nuts, butter, cinnamon, ginger and lemon rind until crumbly; set aside. Cream the brown sugar and butter, until light. Beat in the egg. In a separate bowl combine flour, baking soda and salt; add to the creamed mixture alternately with the sour cream. Stir in the rhubarb. Pour batter in a greased and floured 9x9" pan. Sprinkle the nut mixture on top. Bake for 45-50 minutes, until center tests done. Serve warm with ice cream or whipped cream.
SOUR CREAM RAISIN BARS
1¾ cups oatmeal
1¾ cups flour
1 cup butter
1 cup brown sugar
1 tsp. baking soda
4 egg yolks
16 ozs. sour cream
3 tbsps. cornstarch
1½ cups sugar
2 cups raisins
Mix oatmeal, flour, butter, brown sugar and baking soda. Press into a 9x13" pan; reserve some crumbs for topping. Mix the rest of the ingredients together: beat well. Pour batter on top of the crust. Sprinkle crumbs on top. Bake at 350°, 10-15 minutes.
ZUCCHINI BARS
2 cups sugar
½ cup oil
½ cup apple sauce
3 eggs
2 cups flour
1 tsp. cinnamon
1 tsp. salt
2 tsps. baking soda
½ tsp. baking powder
1 tsp. vanilla
2 cups shredded zucchini
1 small carrot, grated
¾ cup oats
1 cup nuts, chopped
1 cup raisins
Mix all ingredients well, pour into a jelly roll pan. Bake at 350° for about 20 minutes, or more (test with a toothpick for doneness.) Let cool.
Frosting:
½ cup margarine
¼ tsp. almond extract
2 tsps. vanilla
2½ cups powdered sugar
3 oz. pkg. cream cheese, softened
Mix all ingredients, spread on bars when cool.
Page 8 Top of Page
WINDOW CLEANER
½ tsp. sudsy oil soap (like
Murphy's)
3 tbsps. vinegar
2 cups water
Combine and spray on windows.
WINDOW CHROME CLEANER
1 cup sudsy ammonia
1 bottle rubbing alcohol
1 tsp. dish washing detergent
1 gallon water
Combine and use for windows or cleaning chrome.
REMOVING MOLD STAIN FROM FABRIC
2 tsps. water
1 tsp. powdered chalk
1 tsp. soap powder (laundry type)
Mix together, spread on mold; scrub into fabric: rinse well.
DANDELION WINE
(MAKES 10 GALLONS)
10 qts. dandelion blossoms
4 lbs. raisins
2 dozen lemons, sliced
25 lbs. sugar
2 dozen oranges, sliced
2 cakes yeast, or 2 tbsps. dry
yeast
10 gallons water
Put blossoms in water, boil for 15 minutes. Strain juice into a 10 gallon crock. Mix with sugar, raisins, oranges and lemons. Let cool. Add yeast. Let stand, covered with a cloth for 10 days, until done fermenting. Strain several times with a cheesecloth. Bottle.
If you would like an index of all the recipes included in the 1999 Open Line Bulletins, just send $1.00 with a self-addressed, stamped, business sized envelope to: WMT Open Line Index, P.O. Box 2147, Cedar Rapids, IA 52406.
