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MUSCATINE SPICED APPLES
Cored, peeled and sliced apples
2 cups sugar
1 cup water
1/3 cup red cinnamon hots
few drops of red food color
Bring sugar, water, cinnamon hots and, red food color to boil. Boil until hots are dissolved. Add apples and cook apples only until fork tender. Do not let get mushy.
CARAMEL APPLE DUMPLINGS
Slice desired amount of apples into bottom of deep baking dish. Sprinkle sugar and cinnamon over apples. Mix 1½ cups biscuit mix and ¾ cup rich milk and pour over apples. Cook ¼ cup biscuit mix, 1 cup brown sugar (packed), ½ teaspoon salt, 1 teaspoon vanilla and 1 cup water till thick and clear. Add 1 teaspoon vanilla and 1 tablespoon butter and pour over biscuit mix and apples. Bake at 400° for 35 to 40 minutes or until apples are done.
APPLE DESSERT
2 eggs
1½ cup sugar
3 cups diced apples
1 cup flour
4 teaspoons baking powder
¼ teaspoon salt
½ cup nuts
2 teaspoons vanilla
Beat eggs until light and fluffy. Add sugar and beat well. Add remaining ingredients. Turn into 8-inch square greased pan. Bake at 350° for 35 to 40 minutes.
APPLE DUMPLINGS
Make rich baking powder dough for pastry. Divide into 8 pieces and roll out. Onto each piece of rolled out dough slice half of an apple and fold up like folding an envelope. Place folded side down in loaf pan. Over dumplings pour a mixture of 5 cups water, 1 cup sugar and 1 to 2 tablespoons cinnamon which has been stirred until the sugar dissolves. Bake at 400° until apple tests done.
APPLE DUMPLINGS
2 cups flour
4 teaspoons baking powder
½ teaspoon salt
2 tablespoons Crisco
1 tablespoon butter
7/8 cup milk
Butter and brown sugar
Apples, raisins and cinnamon
1 cup sugar
½ teaspoon salt
1 tablespoon flour
1 cup water
Make pastry with first six ingredients. Roll out like cinnamon rolls. Spread with butter and brown sugar. Next add apples, raisins and cinnamon. Roll up like a jelly roll and slice like cinnamon rolls. Put in 13 by 15 inch pan. Bring the 1 cup sugar, ½ teaspoon salt salt, 1 tablespoon flour and 1 cup water to boil and pour over dumplings. Bake at 350°-400° until golden brown and apples are done.
FRIED APPLES
Do not peel, but wash, quarter and core. Slice as thin as possible. Fry over medium heat in meat drippings. Stir frequently. Just before finishing, add sugar and cinnamon to taste. Fry similar to frying potatoes.
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PEACH NUT PIE
4 cups peaches, cut up
1 teaspoon lemon juice
½ cup sugar
2 tablespoons flour or cornstarch
½ cup flour
¼ cup brown sugar
½ cup pecans
¼ cup butter
Unbaked pie crust
Mix peaches, lemon juice, sugar and corn starch or flour and let stand fifteen minutes. Mix ½ cup flour, brown sugar, ½ cup peaches and butter. Sprinkle 1/3 of the last mixture over your unbaked pie crust. Add first peach mixture. Top with remaining crumb mixture and bake at 450° for 10 minutes, then at 350° for 20 minutes.
WELLMAN SPICED PEACHES
½ pint vinegar
1 pint sugar
1 pint of water
3 drops cinnamon oil
3 drops clove oil
Washed, unpeeled peaches
Boil vinegar, sugar, water, cinnamon oil, and clove oil for ten to fifteen minutes. Drop in peaches. Boil till soft. Put peaches in hot jars. Pour hot syrup over peaches and seal.
SAUSAGE CAKE
1 pound sausage (without sage)
1 pound brown sugar
1 pound raisins
2 eggs
3 cups flour
1 cup chopped nuts
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon soda
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
Cook raisins in two cups water for 10 minutes. Save one cup raisin water and add sausage and stir well. Add eggs and all dry ingredients and mix well with spoon. Add raisins and nuts and pour into a 9 by 13 inch loaf pan. Bake for two hours at 300°.
FLUFFY MEAT LOAF
1 pound ground beef
½ pound ground lean pork
3 medium slices soft bread, torn
in pieces
1 cup milk
1 egg, beaten
¼ cup minced onion
1¼ teaspoons salt
¼ teaspoon pepper
¼ teaspoon dry mustard
¼ teaspoon sage
¼ teaspoon celery salt
¼ teaspoon garlic salt
1 tablespoon Worcestershire sauce
Pre-heat oven to 350°. Mix ingredients thoroughly. Shape into loaf on shallow baking pan. Bake 1½ hours or until done. Spread 3 tablespoons catsup on top before baking, if desired. A variation may be used by using 1 tablespoon horseradish and 1 tablespoon of catsup instead of sage and mustard.
MASHED POTATO MINTS
Into ½ cup mashed potatoes, work enough powdered sugar to make a soft ball. Add 3 drops of wintergreen and 1 drop red food coloring or 3 drops of peppermint and 1 drop green coloring or 3 drops peppermint and no coloring.
SLOPPY JOES FOR A CROWD
5 pounds very lean beef or 6 pounds
hamburger
1 medium onion, chopped fine
1 large can tomato sauce
1 tablespoon chili powder
2 teaspoons prepared mustard
1 teaspoon salt
Simmer as thick as desired.
ROAST VENISON
Soak ½ rear leg for 4 hours in a mixture of 1 pound salt, 1 pint vinegar, and 1 gallon water. Put in big roaster on a plate to keep it out of the water. Maintain ½ inch of water in bottom of roaster. Lay in 4 whole onions. Cover and bake at 275°-300° for 3 hours. Take onions out and discard. Cover meat with a mixture of chopped onions, green pepper, cabbage and dill pickle. Spread six slices of bacon over top. Cook to 160° on meat thermometer.
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PUMPKIN PUDDING
3 slightly beaten eggs
1 cup canned pumpkin
½ cup sugar
½ teaspoon cinnamon
¼ teaspoon all spice
¼ teaspoon grated orange
peel
1 fourteen and a half ounce can
evaporated milk.
Combine everything but milk. Slowly stir in evaporated milk. Pour into six five ounce custard cups and place in shallow baking pan. Pour in 1 inch hot water. Bake at 325° about 50 minutes or until tests done. Chill and garnish.
PUMPKIN BREAD
2/3 cup shortening
2 2/3 cup sugar
4 eggs
1 one-pound can pumpkin
2/3 cup water
3 1/3 cup flour
½ teaspoon baking powder
2 teaspoons baking soda
1½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
2/3 cup chopped nuts
2/3 cup raisins or dates, chopped
fine
1 orange, ground up (peel and all)
Cream shortening, sugar and add eggs, pumpkin and water. Sift dry ingredients and spices and add. Stir in nuts and dates or raisins. Add orange. Pour into two large 2 quart loaf pans. Bake at 350° for one hour. May also be baked in three one-pound coffee cans.
PUMPKIN BREAD
3 1/3 cups sifted flour
2 teaspoons soda
1½ teaspoons salt
3 teaspoons cinnamon
3 teaspoons nutmeg
3 cups sugar
1 cup oil
4 eggs
2/3 cup water
2 cups canned pumpkin
Sift dry ingredients and mix thoroughly. Make hole in center and add remaining ingredients. Fold together. Divide into two loaf pans and bake at 350° for 1 hour or until done.
CHOCOLATE PIE
¼ cup cornstarch
1 cup sugar
1¼ teaspoons salt
2 cups milk, scalded
2 one ounce squares unsweetened
chocolate
3 slightly beaten egg yolks
2 tablespoons butter
1½ teaspoons vanilla
Baked 9-inch pastry shell.
Mix cornstarch, sugar and salt. Add scalded milk and melted chocolate. Cook in double boiler till thick, stirring constantly. Slowly add some of the mixture to egg yolks then return mixture with egg yolks to original cooked mixture. Cook another five minutes. Let cool after adding butter and vanilla. Pour into cooked pastry shell and add meringue.
CHOCOLATE CORNSTARCH PUDDING
2½ tablespoons cornstarch
1/8 teaspoon salt
¼ cup sugar
1½ cups milk
1/8 cup corn syrup
cocoa as desired
1 teaspoon vanilla
Combine all ingredients except vanilla. Cook until thick as desired and then add vanilla after cooking.
CORNSTARCH PUDDING
Mix 3 tablespoons cornstarch, 1/3 cup sugar and ¼ teaspoon salt. Gradually stir in 2 cups milk. Cook until thick. Add 1 teaspoon vanilla. Brown sugar instead of white makes butterscotch.
CORNSTARCH PUDDING
Measure out one quart of milk in double boiler. Remove ½ cup milk and set aside. In ½ cup milk, mix 4 large tablespoons cornstarch and 1 teaspoon salt. Stir in hot boiling milk. Beat well for two minutes. Cover boiler and cook for 12 minutes. Pour into pudding dish and set in a cool place for ½ hour.
PUDDING SAUCE
Beat 2 egg whites until stiff. Add 2 tablespoons powdered sugar and stir until sugar is dissolved. Add ½ large tumbler of favorite jelly.
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THE FOLLOWING RECIPES WERE SUBMITTED BY OPEN LINE LISTENERS TO BE MAILED OVERSEAS
CINNAMON STARS
3 cups powdered sugar
3 cups grated almonds
3 egg whites
1 tablespoon lemon juice
1 tablespoon cinnamon
Beat egg whites until stiff. Add sugar and stir for 20 minutes by hand or one minute at medium speed with electric mixer. Reserve one cup for icing. Add rest of the ingredients to remaining mixture and let stand one-half hour. Sprinkle pastry board with sugar and roll dough to not less than ½ inch thick. Cut out with star cutter. Place on well greased baking tin and brush with icing. Bake 15 minutes in slow oven.
GRAHAM CRACKER COOKIES
Put a layer of whole graham crackers in a buttered 9 by 13 inch pan. Mix in sauce pan: ½ cup melted margarine, 1 cup sugar, ½ cup milk and 1 egg, slightly beaten. Cook, stirring constantly, until it comes to a full boil. Remove from heat and add 1 cup coconut, 1 cup nutmeats and 1 cup graham cracker crumbs. Pour on crackers in pan and spread . Top with a layer of whole graham crackers. Chill, then cut in bars. Wrap each bar in foil. (Mrs. Myron Ferguson, Vinton, Iowa)
SCOTCHY PEANUT BARS
1 1/3 cups flour
½ cup firmly packed brown
sugar
2/3 cup butter
1 cup sugar
1 cup light corn syrup
1 cup (6 oz) butterscotch pieces
1¼ cups peanut butter
3 cups corn flakes
Combine flour, brown sugar and butter and mix well. Press into bottom of ungreased 12 by 9 inch pan. Bake at 350° for 15 to 20 minutes. Combine sugar and corn syrup in large saucepan. Cook over medium heat, stirring occasionally, until mixture comes to boil. Remove from heat. Add butterscotch pieces and peanut butter. Stir until melted. Stir in corn flakes. Spread over base. Cool, frost and cut into bars. (Mrs. Joann Courtney, Ellisville, Illinois)
PEANUT BUTTER COOKIES
1½ cups sifted enriched flour
¼ teaspoon salt
½ teaspoon baking soda
1 teaspoon cinnamon
¼ cup shortening
1 cup sugar
½ cup peanut butter
2 eggs well beaten
¼ cup milk
1 teaspoon vanilla
¾ cup seedless raisins
¾ cup rolled oats
Mix and sift first four ingredients. Beat shortening until creamy. Add sugar gradually, continuing to beat. Add peanut butter and blend. Stir in eggs, milk, and vanilla. Mix. Add sifted dry ingredients and mix. Fold in raisins and oats. Cover and chill for an hour. Set oven for 350°. Drop dough by teaspoons on ungreased baking sheet about 2 inches apart. Bake 15 minutes or until brown. Cool on rack. Makes about 48. (Marge Davis, Cedar Rapids, Iowa)
BARS O' GOLD
1½ cups firmly packed brown
sugar
1 cup quick cooking rolled oats
¾ cup Pillsbury's Best Flour
½ teaspoon salt
¼ teaspoon soda
½ cup butter
1 egg
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ cup chopped nuts
Combine all ingredients except nuts in large mixer bowl. Mix at low speed. Stir in nuts. Pour in greased 8 inch square pan. Bake at 350° for 40 to 45 minutes. Cool, cut into bars. (Gladys Dalton, Janesville, Wis.)
HONEY COOKIES
Cream ¾ cup honey, ¾ cup sugar, 2 eggs and ¼ cup butter together well. Add 2 cups flour, 1 teaspoon salt, ½ teaspoon soda, and 1/8 teaspoon cream of tartar and 2 cups oatmeal. Bake in moderate oven (Mrs. Walter Mau, Waterloo, Iowa)
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