Page 1 Top of Page
UNCLE BILL'S BREW AND KRAUT
1 can beer
3 sticks Polish sausage
1 large can kraut
1 can great northern beans
Cook sausage in the beer for 30 to 35 minutes. Remove sausage, but reserve juice. Place sausage in oven proof dish and bake at 325° for 30 to 35 minutes. In the meantime. wash and drain kraut and cut up. Place kraut in reserved juice. Cook over medium heat, covered, for 30 to 35 minutes. Remove sausage from oven and cut into serving pieces. Place sausage in kraut then add beans. Heat until bubbly hot.
GOURMET POTATOES
6 medium potatoes
2 cups shredded cheddar cheese
½ cup sour cream
¼ cup butter
1 tablespoon finely chopped green
onions
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons butter
Paprika
Cook unpeeled potatoes. Cool. Peel and shred coarsely. In a saucepan over low heat, combine cheese and ¼ cup butter. Stir occasionally until almost melted. Remove from heat and blend in sour cream, onion, and seasonings. Fold in potatoes and turn in greased 2 quart casserole. Dot with 2 tablespoons butter and paprika. Bake uncovered at 350° for 30 minutes.
ROASTING CHESTNUTS: Slash flat side of shell with sharp knife. Put oil cookie sheet in a 400° oven for 15 to 20 minutes, tossing occasionally. Serve piping hot.
After November 15th, a special collection of Open Line Christmas Candy, Cookie and Cake Recipes will be available at your participating Standard Oil Service Stations in eastern Iowa. It's a 64 page booklet, containing of many recipes never before on the air or 4n the bulletins or cookbooks. It's a $1.25 value, yours for just $ .69 with an eight gallon purchase of gasoline. A limited number will be available at this price as long as the supply lasts. Look for your participating Standard Oil dealer m eastern Iowa after November 5th for this special offer
TURKEY DRESSING
Lightly toast 8 to 10 slices of white bread. Cube toasted bread and add to 4 tablespoons melted butter or margarine in a big heavy skillet. Stir until coated with grease over very low fire. Add:
1½ to 2 cups diced celery
4 ounce can mushrooms, cut with
stems (more if you like)
¾ cup ground filberts
salt and pepper to taste
Stir well. Remove from heat and add ½ quart milk into which 1 beaten egg has been added (egg may be omitted). If a drier or moister dressing is desired, either add or subtract. Put in bowl and refrigerate until time to stuff turkey. Will stuff a 20 to 24 pound turkey. Do not overstuff as the dressing will expand during baking.
HAM CASSEROLE
Mix 1 cup diced cooked ham, 1 cup diced celery, 1 cup cooked rice, ½ cup mayonnaise, 1 can cream of chicken soup, and 3 hard boiled eggs. Mix well and put in buttered two quart casserole. Sprinkle buttered crumbs on top. Bake at 350° for 45 minutes.
Page 2 Top of Page
CLAM FRITTERS
1 quart clams
1¾ cups flour
1 tablespoon baking powder
1¼ teaspoons salt
dash of pepper
dash of ground nutmeg
2 eggs, beaten
1 cup milk
Approximately 1 tablespoon salt
pork drippings
Mix flour, baking powder, salt, pepper; nutmeg; stir in eggs and milk. Add clams and shortening. Deep fat fry for 4 or 5 minutes until golden brown. Drain. May also be baked at 350° until golden brown if preferred.
LAZY SPAGHETTI
1½ pounds hamburger
1 onion, diced
1 large can (15 ounce) tomato sauce
2 one pound cans tomatoes
Salt, pepper, garlic salt and oregano
to taste
24 ounce package spaghetti
After browning hamburger add onion, pour off some of the fat and add tomato sauce and tomatoes with seasonings to taste. Do not drain tomatoes. Fill each of the 3 cans with water and add to ingredients in pan. When it comes to boil, add half of spaghetti. When that spaghetti gets soft, add other half. Cover and simmer until ready to serve.
TOMATO ASPIC
2 tablespoons unflavored gelatin
¾ cup cold water
10 ounce can undiluted tomato soup
2 cups tomato juice cocktail
¼ cup finely diced croon
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon sugar
1 tablespoon chili Sauce
½ teaspoon Worcestershire
Sauce
Dash of Tabasco Sauce
Soak gelatin in cold water and set aside. Bring remaining ingredients to boil, remove from heat, add gelatin and pour into mold. Serve on lettuce or endives, tossed and seasoned to taste.
CANDIED APPLES
9 or 10 apples
2 cups sugar
½ cup light corn syrup
¾ cup water
In top of double boiler (but not over water) cook sugar, corn syrup and water over direct heat, stirring until sugar dissolves. Add a few drops oil of cloves (just 2 or 3) and a little red food coloring. Continue cooking without stirring until a drop in cold water forms a hard piece (290°.) Set pan over boiling water. Dip each apple in syrup quickly. Remove and whirl apple until syrup covers it smoothly. Put on a tray to cool.
MINUTE CHERRY CRISP
Spread 1 can cherry pie filling in an 8 inch square pan. Combine ½ package or 2/3 cup firmly packed pie crust mix (used dry), ½ cup sugar, ½ teaspoon cinnamon and 2 tablespoons melted butter. Toss gently. Sprinkle pie crust mixture over pie filling. Bake at 350° for 35 to 40 minutes until topping is light golden brown. Serves 6 to 8
PRESERVING GOURDS
1. Wash in soapy water; rinse in water which contains a household disinfectant.
2. Spread gourds on several layers of newspapers in a warm place. This allows evaporation of surface moisture, lets the skin harden and sets the color. This takes a week or two, so rotate often so they will dry uniformly.
3. Wipe gourds clean and place in a warm, dry but dark room to cure for four weeks.
4. Give them a coat of wax, shellac or varnish.
5. Apply several coats of waterbase wax, each followed by brushing with a soft cloth.
BREAKFAST RICE: Combine 1 1/3 cups minute, rice, 2½ cups milk, ¼ cup sugar, ¼ teaspoon salt, ½ cup raisins and 1 teaspoon vanilla. Bring to boil Cook and stir over medium heat until creamy. Serves 3 to 4.
Page 3 Top of Page
RAISIN SAUCE
1½ cups brown sugar
1½ cups water
1 cup raisins
½ cup lemon juice
4 tablespoons cornstarch
2 tablespoons butter
¼ teaspoon salt
Cook raisins until tender. Drain off liquid, adding enough water to make 1½ cups Mix in brown sugar and corn starch. Add other ingredients and cook in double boiler until thick. Serve warm on baked ham.
APPLE JOHN
1 tablespoon butter or margarine
1 cup sugar
¾ cup milk
1 cup flour
½ teaspoon soda
dash of salt
couple dashes of cinnamon
Cut up apples as much as you want and slice into bottom of an 8 inch square pan Pour batter made from above ingredients. Bake at 350° for 45 minutes.
SOYBEAN CASSEROLE
1 cup soaked soybeans
2 tablespoons diced salt pork
1 cup sliced celery
1 tablespoon chopped onion
1 tablespoon sliced green pepper
3 tablespoons flour
1 cup milk
½ teaspoon salt
½ cup buttered bread crumbs
Cook soybeans in pressure cooker until tender. Brown pork in flying pan. Add celery, onion and green pepper. Cook about 5 minutes. Add thickening made from flour, milk and salt. Stir until mixture boils. Stir in cooked beans. Pour mixture into baking dish, cover with buttered bread crumbs, and bake at 350° for 30 minutes or until crumbs are brown.
HOMEMADE NOODLES: Mix 2 eggs, 1 cup flour and ¼ teaspoon salt. Roll out after kneading, let dry an hour and cut into desired sizes.
SALISBURY STEAK
1 pound ground beef
¼ cup dried bread crumbs
1 beaten egg
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced omen
¼ cup finely chopped celery
1 can cream of mushroom soup
½ cup water
Combine first seven ingredients. Shape into oval patty about an inch thick. Using a small amount of butter brown on both sides. Combine mushroom soup and water and pour around beef. Cook slowly in covered skillet 25 minutes Cream of celery or cream of chicken soup may be substituted.
SALISBURY STEAK
1½ pounds ground beef
½ pound ground pork
1 or 2 eggs
½ cup cornflake crumbs
1 teaspoon salt
1 teaspoon pepper
1 can cream of mushroom soup
½ can water
½ teaspoon salt
Dash of pepper
Combine meat mixture (ground beef, pork, eggs, crumbs, salt and pepper) and make into several oval shaped patties. Brown and pour off fat. Stir soup, water, salt and pepper together and pour over meat. Bake at 350° until done or simmer for 30 minutes on top of stove
PORK BARBEQUE TERIYAKI
Marinate ¼ to ½ inch thick pork steaks overnight in a mixture of ½ cup soy sauce, ¼ cup honey (or 2 tablespoons sugar), ½ teaspoon ginger and 2 teaspoons minced onion. Marinate overnight, turning occasionally at night and again the next morning. Put pork on hot grill 6 to 8 inches from coals. Grill about 30 minutes, turning every 5 minutes. Can be baked in a 350° oven for 50 minutes on a wire rack. Turn and baste with drippings from pan under steaks in oven.
Page 4 Top of Page
POTATO SOUP
Finely dice 4 or 5 potatoes (½ inch cubes). Put in pan, salt lightly and add just enough water to see between the potatoes. Cook until done and mash slightly with potato masher. Add as much milk as needed. Add salt and pepper, celery and onion as desired. Simmer until vegetables are tender.
PORK POTATO SOUP
Dice about 3 slices of pork steak in about ½ inch cubes. Sauté in skillet with one medium onion, sliced thinly. Put 4 quarts of water on to boil. When meat is done, put meat and onions in boiling water, pouring any drippings away. Dice 6 to 8 medium potatoes in ½ inch cubes and add to meat and onions in water. Bring to boil. Mix a batter of 2 eggs and 1½ cups flour and dip into soup in small amounts off end of fork. Season to taste.
POTATO SOUP
Cut up 2 or 3 red potatoes, ½ cup bermuda onions, ¼ cup celery leaves and ¼ cup celery. Cook these together until the potatoes are done. Make a quart of white sauce, drain the potatoes, etc., and add to the simmering white sauce. Salt and pepper to taste. Dried celery leaves can be used for a little different flavor (Mrs. Howard D. Webb, Ames, Iowa)
POTATO AND CHICKEN SOUP
4 slices of bacon, cut in small
pieces
½ cup chopped onion
1½ cups cubed potatoes
1 cup water
2 cans of undiluted cream of chicken
soup
1 cup milk
½ teaspoon salt
1 pat butter
crackers
Place bacon in a saucepan. Cook until crisp. Remove bacon. Retain 2 tablespoons of fat. Pour off remainder. Add potatoes, and water. Cook covered until tender Add soup, bacon, milk and salt. Heat to blend. Add butter. Ladle into bowls. Serve with crackers (Suzette Boyken, Mason City, Iowa)
POTATO SOUP
Boil 4 good sized potatoes and 3 large slices of onion in 1½ quarts of boiling water to which 2 teaspoons salt have been added. When tender, drain, rice and mash. Save the water that is drained from the potatoes. There should be 3 cups mashed potatoes. Scald 1½ cups Pet Milk with the 1½ cups of potato water in a double boiler with 3 sprigs of parsley. Add slowly to the hot mashed potato mixture, stirring to keep smooth. Add a dash of cayenne and a dash of celery salt and serve at once Selves 6.
