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Response for the "Best of the Open Line" Cookbook was overwhelming. Orders for the book almost doubled our expectations. All orders received by November 3rd were turned over to the printer and we are looking for delivery shortly after November 15th. You'll be notified on the air when they are to be mailed and also available at the station for pick up. Another printing will be ordered about November 25th . If you want a copy reserved for you from the second printing, place your orders now. For each book you wish, send $5.30 for delivery by mail or $5.00 if you can pick it up here at the station. Send your order to OPEN LINE COOKBOOK, WMT, Cedar Rapids, Iowa 52406. To those of you who have ordered the "Best of the Open Line" Cookbook. THANK YOU! I hope you use it every day and if you enjoy using it as much as I enjoyed putting it together, we'll all be happy.
BLUEBERRY BREAD
¼ cup yellow cornmeal
1 cup boiling water
1 tablespoon butter or margarine
¼ cup molasses
1 egg, well beaten
1 package active dry yeast
¼ cup lukewarm water
3 cups all purpose flour
2 cups fresh or frozen blueberries,
rinsed and drained
Stir cornmeal into boiling water. Stir in butter, molasses and eggs. Dissolve yeast in water. When cornmeal mixture is cooled to lukewarm, add yeast. Beat in flour until stiff dough is formed. Knead dough until smooth and elastic. Let rise until double in bulk. Punch and roll dough into a 10 inch square. Sprinkle blueberries over dough and press in. Roll up like a jelly roll. Tuck ends of roll under to seal. Put seam side down into a well greased 9 by 5 by 3 inch loaf pan. Let rise till double in bulk. Bake in a preheated oven at 375° for 45 to 50 minutes.
BLUEBERRY NUT BREAD
Add 1 cup sugar to 2 eggs and beat
well.
Add 1 cup milk and 3 tablespoons
melted shortening.
Sift 3 cups flour,
1 teaspoon salt
4 teaspoons baking powder together
and add all at once.
Stir well. Stir in ½ cup nuts and 1 cup fresh blueberries. Bake in a loaf pan for one hour or until done at 350°
AMANA APPLE DUMPLINGS
Make your favorite baking powder
biscuit recipe extra rich by adding one fourth as much shortening as called
for by the recipe. Divide into 8 little balls. Roll out and put ½
of a good sized apple in the middle. Sprinkle apple with cinnamon and about
one tablespoon sugar and fold pastry up like an envelope. Put in a loaf
pan, folded side down. In another pan, combine 5 cups water, 1 cup sugar
and 3 tablespoons cinnamon. Mix real well and dump over apple dumplings.
Bake until one of the apples tests done and pastry is browned.
YOUR ATTENTION, PLEASE, REGARDING OPEN LINE BULLETIN RENEWALS: We are handling our renewal procedure in a different way to cut the cost in processing our mailing list and continue to offer the bulletin for just $1 a year. We no longer change the year in the expiration date on the address plate. FOR EXAMPLE: If your subscription shows a 12/69 expiration, your 12 issues cover the period from December through November. In order for you to remain on the mailing list, you must reply to the renewal notice by the 20th of November. If not, we automatically discard the mailing plate. Subscriptions that are renewed are left on the mailing list and will continue to receive the bulletin even though the year on your address plate is not changed. This has been confusing to some of you and I hope your mind will be eased when you get your new year with the old date still on the address label. (DON'T BELIEVE A WORD OF THIS.)
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OLD KENTUCKY HICKORY NUT CAKE
2/3 cup shortening (which must include
½ cup butter)
1 2/3 cups sugar
3 eggs
2 2/3 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla
Mix like any cake and fold in 1 1/3 cups hickory nuts. Bake at 350° until done in a greased and floured loaf pan. Frost with creamy caramel frosting.
CREAMY CARAMEL FROSTING
Heat 1/3 cup cream and 6 tablespoons butter and set aside. Put 2 tablespoons sugar in a skillet and heat till golden brown. Stir in cream and butter and stir until all lumps have disappeared. Remove from heat and gradually stir in 3 cups powdered sugar and beat to spreading consistency.
NO FAIL ANGEL FOOD CAKE
Beat 12 to 14 egg whites with ¼ teaspoon salt until foamy, using electric mixer. Then add 1 large teaspoon of cream of tartar and beat until stiff with electric mixer. In another bowl, sift together three times:
1¼ cups cake flour
1¼ cups powdered sugar
1¼ cups white sugar
Add sifted ingredients with a wire beater. Add 1 teaspoon vanilla. Bake at 375° until done. May be baked in a loaf pan or angel food cake pan. To make chocolate, add ½ cup cocoa and reduce flour to 1 cup.
IOWA CITY PUNCH
Mix 4 cups water and 10 cloves and bring to a boil. Let boil two minutes. Drain and add 2 tablespoons sugar and 2 tea bags. Leave tea bags in just a few minutes and then remove. Add one pack age cherry presweetened Kool-Aid, 2 cups pineapple juice. 2 cups cranberry juice and one 16 ounce can of frozen orange or lemon concentrate with 2 quarts cold water.
SALISBURY STEAK
1 can golden mushroom soup
1½ pounds ground beef
½ cup dry bread crumbs
1 egg, slightly beaten
¼ cup chopped onion
a generous dash of pepper (but
no salt)
Mix all ingredients, using only ¼ cup of the soup. Shape into 6 patties, put in a shallow baking dish. Bake at 350° for 30 minutes. Drain off fat. Mix rest of soup with 1/3 cup water and pour over meat and bake another 10 minutes.
SPARKLING RED VELVET
1 package raspberry flavored gelatin
3 cups cranberry juice
3 tablespoons lemon juice
2½ quarts Seven-Up
Dissolve gelatin in 1 cup of the hot cranberry juice. Add lemon juice and remaining cranberry juice. Chill slightly and add Seven-Up and serve.
PINK PUNCH
½ cup sugar
1 cup fresh mint leaves or ¼
cup dried mint
2 cups boiling water
2 10 ounce packages frozen raspberries
2 6 ounce cans frozen pink lemonade
concentrate
5 cups water
Raspberry sherbet
Combine sugar, mint leaves and boiling water and let stand 5 minutes. Add thawed raspberries and concentrate to sugar. Stir well. Strain and pour into punch bowl. Add water. Chill thoroughly. Float scoops of raspberry sherbet on top.
CHRISTMAS PUNCH
Combine:
2 pints cranberry juice
1 can frozen lemonade
1 can pineapple juice
1 cup water with sugar to taste
Float lemon and orange slices on
top.
PINEAPPLE CHILLER
Mix 1 envelope lemon lime Kool-Aid with 1 cup sugar, ½ cup lemon juice, 4 cups water and 1 - #2 size can pineapple juice.
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THANKSGIVING SALAD
1 can apricot pie mix
1 can chunk pineapple
1 can mandarin oranges
4 cups marshmallows
Bananas
Drain fruit and mix with marshmallows. Let set overnight for best flavor. Add bananas just before serving.
STEAMED CHRISTMAS OR THANKSGIVING PUDDING
Break up a small package of mincemeat, add ½ cup water and boil, stirring constantly until mincemeat separates. Combine:
2½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon.
In another bowl:
1 egg well beaten
1 cup milk
1 cup molasses
1 cup of finely chopped suet.
Mix in dry ingredients along with mincemeat. Pour into a greased 2 quart pudding mold. Steam three hours. Remove and put in a warm oven until top loses its stickiness. Serves ten. Serve topped with whipped cream.
FRESH PUMPKIN PIE
Cut small pumpkin in half and clean out inside. Turn upside down on cookie sheet. Bake at 350° until skin is soft and pumpkin looks done. Put pulp through colander if stringy. If not, mash with electric mixer. For pie, use:
1 cup pumpkin
¾ cup sugar
2 eggs
1½ cups milk
1 teaspoon cinnamon
¼ to ½ teaspoon ginger
½ teaspoon all spice
Put in a 9 inch unbaked pie shell and bake at 350° for about an hour.
CRUNCHY PIE
11 graham crackers, rolled fine
1 cup sugar
1 teaspoon baking powder
½ to 1 cup nut meats
2 egg whites, beaten stiff
2 egg yolks, beaten
Combine all ingredients and bake in a greased 9 inch pie pan for 30 minutes at 350°. Serve cool with whipped cream.
LOST NATION LEMON CROP PIE
1 cup lemon drops
1¾ cup boiling water
¼ teaspoon salt
3 tablespoons cornstarch
2 tablespoons flour
3 eggs, separated
1/3 cup lemon juice
2 tablespoons butter
1 tablespoon grated lemon rind
Pour water over drops in saucepan and let stand two hours. Then boil liquid until drops dissolve, stirring constantly. Combine dry ingredients, including salt. Sift into hot liquid: stirring constantly. Beat egg yolks until lemon colored. Add yolks and butter to thickened mixture and blend thoroughly. Cook three minutes. Add lemon juice and rind slowly and blend thoroughly. Pour into a baked 9 inch pie shell. Make meringue and brown in oven.
NEAR COGGON SPICED TEA
1 teaspoon whole all spice
1½ teaspoons stick cinnamon
2 tablespoons tea
1½ teaspoons whole cloves
1½ teaspoons ginger
2 quarts water
3 cups sugar
6 ounce can frozen orange juice
concentrate
1 regular size can frozen grape
juice concentrate
4 quarts water
Tie spices in bag and boil in the 2 quarts of water for 10 minutes. Add remaining ingredients. Boil for 10 minutes more. Makes more than 2 gallons. Refrigerate between servings, heating before serving.
PICKLED HAM
2 cups cubed ham
2 cups water
1 cup vinegar
1 tablespoon sugar
1 large onion, sliced in rings
1 tablespoon whole mixed pickling
spices
1 teaspoon salt
Place pickling spices in small cloth bag and tie at top. Place all ingredients except ham in saucepan. Hang bag of spices over the rim of the pan. Bring to boil and then add cubed ham. Cover and simmer for 20 minutes. Remove spice bag and chill before serving. Flavor best if refrigerated overnight.
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ROASTED PUMPKIN SEEDS
Remove pumpkin fiber from seeds without washing seeds. Stir with enough melted butter to moisten. Salt and toast at 300° until brown and crisp. Stir once or twice.
GREEN TOMATO RELISH
24 green tomatoes
6 green peppers
2 red peppers
10 medium onions
Grind together. Drain. Add following ingredients and simmer for 40 minutes:
4 cups sugar
4 teaspoons salt
2 cups vinegar
2 teaspoons celery seed
2 teaspoons mustard seed
Put in sterilized pint jars and seal.
PICKLED LITTLE GREEN TOMATOES
3 quarts water
1 cup canning salt
1 quart cider vinegar
Bring to boil and boil 5 minutes. While liquid is boiling, pack clean jars with little green tomatoes after making a slit on side or bottom of them. Along with tomatoes add a clove of garlic to each jar, pieces of green peppers, red peppers, carrots, celery or whatever you wish to pickle with the tomatoes. Pour hot liquid over them and tighten lids to seal.
CARNIVAL CANTALOUPE RINGS
6 pared cantaloupe rings, 1½
inches thick
1 cup diced fresh pineapple
2 cups honeydew melon balls
2 cups strawberries
shredded lettuce
Mix pineapple, melon balls, strawberries and lettuce and fill cantaloupe rings. Makes 6 servings.
KALONA BAKED APPLES
Cut ten baking apples in half and core. Place cut side down in a shallow baking pan. Combine:
1 cup sugar
1 cup water
Bring to a boil. Add ½ cup cinnamon drops. Heat and pour syrup over apples. Bake at 350°, for about a half hour or until tender. Remove from oven but leave apples in pan to cool and absorb juices.
SAUCE FOR BAKED APPLES
Melt ¼ cup butter in a saucepan. Add 3 tablespoons flour and mix well. Add about a cup of cold water with ½ cup brown sugar and ¼ teaspoon salt. Add milk to make a consistency of meat gravy. Cook until smooth. Remove from stove and add vanilla or maple flavoring to taste. Pour sauce over the baked apples and top with chopped nuts.
One pound of walnuts, unshelled, will yield 1 2/3 cups nut meats.
OPEN LINE'S NUMBER IS 366-2748. (nah it's not, it's 365-0600)
