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GROUND TURKEY LOAF
2 pounds uncooked ground turkey
3 slices slightly dry bread, torn
into small pieces
2 eggs, slightly beaten
1 medium onion, chopped
¼ cup green pepper, minced
2 tablespoons prepared horseradish
2 teaspoons salt
1 teaspoon dry mustard
¼ cup evaporated milk
¾ cup catsup
Combine turkey, bread, eggs, onion, green pepper, horseradish, salt, mustard, evaporated milk and one fourth cup of the catsup. Mold mixture in greased loaf pan (9 by 5 inches). Spread top with remaining one half cup catsup. Rake in oven preheated to 375° about one hour and 15 minutes. Pour juices from pan. Unmold loaf onto platter, and let stand a few minutes before slicing. Serves eight.
GROUND TURKEY SUPPER MEDLEY
2 tablespoons butter or margarine
1 pound uncooked ground turkey
1 medium onion, chopped
½ cup green pepper, chopped
4 ounce can mushroom stems and
pieces
8 ounce package noodles
1 cup or ¼ pound shredded
cheddar cheese
1 teaspoon salt
Pepper to taste
28 ounce can tomatoes, cut in pieces
Melt butter in large skillet over moderate heat. Crumble turkey into skillet. Cook over moderate heat until light brown, stirring frequently. Add onion during last few minutes of cooking time. Add green pepper and mushrooms and their liquid. Arrange dry noodles on top. Sprinkle with cheese, salt, and pepper. Spoon tomatoes and their liquid over top. Do not stir. Bring to boil, reduce heat and simmer, covered, about one hour or until noodles are done. Serves six.
LEE'S GROUND TURKEY CASSEROLE
2 tablespoons margarine
2 tablespoons shortening
1 pound ground turkey
½ teaspoon salt
¼ cup chopped onion or a
small onion
½ to 1 cup cooked rice,
boiled until just about done, but not quite soft
1 can cream of mushroom soup
1 package frozen peas, uncooked
¼ cup milk
Buttered cracker crumbs
Melt margarine and shortening in skillet. Add turkey. When about half cooked, add salt and onion. Mix in cream of mushroom soup. Put half of mixture in a 2 quart casserole. Top with a layer of rice, using half of rice. Add half package of frozen peas. Use rest of rice in next layer then the rest of the turkey mixture in the last layer. Pour milk over all. Cover with cracker crumbs. Bake at 350° for 45 minutes, uncovered.
GROUND TURKEY LOAF NO. 2
1 pound ground turkey meat
1 egg
½ cup cornflake crumbs
1 teaspoon salt
1 small onion, chopped or to taste
½ can cream of mushroom
soup
1/8 teaspoon sage
¼ cup milk
Mix all together to form into a loaf. Pour remaining soup on top. Let set 10 minutes before covering. Bake covered at 350° for 1 to 1½ hours. Use drippings for gravy.
SOCK IT TO ME CAKE is best baked in a bundt pan or tube pan. Crisco Oil is recommended by brand for best results.
AT YOUR PARTICIPATING STANDARD OIL DEALERS IN EASTERN IOWA a brand new collection of Open Line Recipes for the Holidays. OPEN LINE AND FAMILY FAVORITES in four 32 page sections. Listen to WMT Radio for details or check with the Standard Oil Dealers in your community for these special OPEN LINE Recipes for the Holidays.
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TURKEY LOAF NO. 3
1 pound ground turkey
2 tablespoons minced onion
1 teaspoon garlic salt
½ cup Russian Dressing
1 egg
6 crackers, crushed
½ cup catsup
1 tablespoon water
Mix turkey, onion, garlic salt, dressing, egg and crackers together well. Form into loaf and bake 40 minutes at 375°. Top with catsup and water mixed together and bake 10 minutes longer.
GROUND TURKEY PATTIES
2 pounds uncooked ground turkey
1 teaspoon salt
¼ teaspoon monosodium glutamate
2 tablespoons onion, finely chopped
Combine all ingredients. Mix well. Shape into six patties about three inches in diameter and ¾ inch thick.
TO BROIL: place patties about 3 inches from source of heat. Broil about seven minutes on each side or until lightly brown. Do not overcook. Serve immediately.
TO PAN FRY: melt about 2 teaspoons shortening in skillet over moderate heat. Add patties. Cook about 10 minutes or until lightly brown. Turn patties frequently. Serve immediately.
TO OVEN BAKE: place patties on rack in pan. Bake in oven preheated to 350° about 30 minutes. Serve immediately.
TURKEY PATTIE VARIATIONS
Add ¼ cup toasted sesame seeds before shaping mixture into patties. To toast sesame seeds, spread seeds evenly in shallow pan. Bake in oven preheated to 350° about 10 minutes or until golden brown.
Add ¼ cup finely chopped, well drained, canned mushrooms before shaping meat into patties.
Wrap a slice of bacon around edge of each pattie. Fasten with toothpick and broil.
Add 1 teaspoon prepared horseradish before shaping mixture into patties or 1 tablespoon crumbled blue cheese or ¼ teaspoon finely crushed bay leaf.
PUMPKIN DOUGHNUTS
¼ cup shortening
1 cup sugar
2 eggs
1 cup canned pumpkin
1½ teaspoons vanilla
¼ teaspoon butter flavoring
½ cup buttermilk
5 cups flour, sifted
4 teaspoons baking powder
1½ teaspoons salt
1 teaspoon soda
1 teaspoon pumpkin pie spice
Cream shortening and sugar. Add eggs and beat well. Combine pumpkin, flavorings and buttermilk and add to creamed mixture alternately with sifted dry ingredients. Roll out on lightly floured pastry cloth. Cut with doughnut cutter. Let stand about 15 minutes and fry in hot deep fat (360 to 375°) about 3 minutes on each side. Makes four to four and one half dozen.
PUMPKIN DOUGHNUTS
4½ cups flour, sifted
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon soda
3 teaspoons baking powder
1 teaspoon nutmeg
½ teaspoon cloves
Sift all together and add to the following ingredients, mixed well.
4 eggs, beaten with 3 tablespoons
Crisco Oil
1 cup brown sugar
1 cup white sugar
½ cup milk
1½ cups canned pumpkin
Chill two hours in refrigerator. Roll out and cut out and fry in hot oil (375°). Drain on paper toweling. Roll in sugar. Makes about five dozen. (A Vining, Iowa listener)
PUMPKIN PANCAKES
1½ cups raw pumpkin, grated
½ cup raw potatoes, grated
1 egg
6 tablespoons flour
Salt and pepper to taste
Mix all ingredients together and fry on hot griddle until golden brown.
366-7711 (Cedar Rapids) 1-800-332-5401 (Iowa)
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LOST NATION CHICKEN CASSEROLE
½ cup onion, chopped
2 tablespoons oil
2 cups celery, sliced
1 cup frozen peas
2 four ounce cans mushroom stems
and pieces
1 1/3 cups chicken broth
3 tablespoons cornstarch
1 teaspoon salt
1 teaspoon brown gravy sauce
½ pound leftover chicken
or turkey, sliced
Noodles or Rice
In a large skillet, cook onion in oil until transparent. Stir in celery and peas. Cover and cook for four minutes. Combine broth from mushrooms, chicken broth, cornstarch, salt and gravy sauce. Add to skillet, stir constantly until thick. Stir in mushrooms. Arrange meat over vegetables. Cover and cook until meat is hot, about five minutes. Serve over rice or noodles.
DUBUQUE CASSEROLE
1 pound hamburger
1 onion, chopped
1 pint canned tomatoes
2 tablespoons flour
1 can cream of celery soup
2 cups canned corn, undrained
1½ cups elbow macaroni
Fry hamburger and onion. Drain. Add tomatoes and flour in a frying pan. Stir. Add soup, corn and macaroni. Stir all ingredients together. Put in greased casserole and bake at 325° until juice is absorbed.
GREEK CABBAGE ROLLS
½ cup rice
1 onion, chopped
1 pound ground beef or lamb
Salt and pepper
½ cup water
Place meat, rice, onion, salt and pepper in bowl with water. Mix well. Soften cabbage in hot water. Pull leaves out when soft enough to roll up with meat mixture. Do not roll too tight as rice will expand. Put in pan with fold under. Weight down with plate. Add water and put over medium heat and bring to simmer. After rice is tender, remove plate and take off heat. Top with sauce made by beating 3 or 4 eggs with the juice of 2 lemons. Add lemon juice a little at a time. Add hot juice from rolls a little at a time to make sauce to pour over cabbage rolls. (Mrs. James Jefferies, Vinton, Iowa)
CABBAGE ROLLS
1 egg
2/3 cup milk
¼ cup onion, fully chopped
1 teaspoon salt
1 teaspoon Worcestershire Sauce
Dash of pepper
½ pound ground beef
½ pound ground pork
½ cup cooked rice
6 large cabbage leaves
10¾ ounce can condensed
tomato soup
1 tablespoon brown sugar
1 tablespoon lemon juice
In a bowl, combine egg, milk, Worcestershire sauce, onion, salt and pepper. Mix well. Add beef, pork and rice. Beat together with a fork. Immerse cabbage leaves in boiling water until limp. Place ½ cup meat mixture on each leaf. Combine tomato soup, brown sugar and lemon juice to pour over cabbage rolls in baking pan. Bake at 350° for about 1½ hours, basting once or twice.
CERNA KUBA
1 cup dried mushrooms
4 cups water
1 clove crushed garlic, or more
¼ teaspoon pepper
1 cup pearl barley
1 teaspoon salt
2 tablespoons onion, chopped
¼ teaspoon marjoram
Goose lard, other lard, or cooking
oil
½ to 1 pound browned sausage,
seasoned or unseasoned, optional
Wash mushrooms well, soak in 4 cups water for 2 hours. Drain, saving the water. Combine barley, mushrooms, and the water, adding enough to make 4 cups. Add salt and simmer about 1 hour, or until barley is tender and most of the water is absorbed. If necessary, add hot water, a little at a time and watch carefully toward the end of the cooking period to prevent sticking. Because of the mushrooms, the barley will darken as it cooks, hence the name "Cerna Kuba." Add rest of ingredients and enough melted lard or oil to grease ingredients as desired. Some like more, some less. If you use sausage, do not use other grease and if necessary, add grease left from browning the sausage. Add salt if necessary. Bake at about 350° for about 1 hour. If dry, add a little hot water. This may be prepared ahead of time, refrigerated, or frozen, and baked later, which develops the flavor. NOTE: The true Cema Kuba does not contain meat and is called "the poor man's meat." However, by adding the sausage, you have a complete meal in the pot. (Libbie Melsha, Cedar Rapids, Iowa)
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FROZEN APPLE STRUDEL
1 stick or ¼ pound butter
or margarine
2 cups flour
¼ teaspoon salt
2 egg yolks
½ cup cold water
Mix butter or margarine, flour and salt as for pie crust. Add egg yolks and water and mix well. Divide in two parts, wrap each separate part in foil and refrigerate overnight. Roll dough very thin to about 12 by 16 inches in size. For filling:
7 medium apples, sliced and peeled
1 cup sugar
2 teaspoons cinnamon
½ cup raisins soaked in
hot water and drained
½ cup dry bread crumbs,
browned lightly
2 tablespoons butter or other shortening
Nuts, optional
Slice apples thin, sprinkle with sugar, cinnamon, raisins, that have raised in hot water and been drained, toasted, buttered bread crumbs and nuts. Roll dough carefully. Roll tightly and slowly with filling spread only on one side of the dough, about 4 to 6 inches wide, leaving 2 to 3 inches at the ends. Close ends. Bake in 350° oven for 40 minutes. When ready to serve, sprinkle with powdered sugar. (Marie Vitek, Cedar Rapids, Iowa)
CRANBERRY APPLE RELISH
Wash and core 5 red apples. Do not peel. Wash 1 pound whole cranberries. Put through food chopper. Mix 3 cups sugar and 1 teaspoon vanilla with ground ingredients. Put in jars and let stand 24 hours before using.
CRANBERRY SALAD
1 bag cranberries
2 oranges, washed and half peeled
3 apples, cored and unpeeled
2 pears, peeled and cored
2 cups sugar, or sugar to taste
Grind cranberries, oranges and apples with pears. Stir in sugar. Best if set aside for awhile.
CHOCOLATE CHIP COOKIES ALA MARSHA
1/3 cup shortening
1/3 cup butter
½ cup sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla
1½ cups flour
½ teaspoon baking soda
½ teaspoon salt
½ cup nuts, black walnuts
are preferred
6 ounce package chocolate chips
or more
Mix shortening, butter, sugar, brown sugar, egg and vanilla. Sift flour, baking soda and salt and stir in nuts and chocolate chips. Mix together and roll in 1 ½ inch balls. Bake on greased cookie sheets at 375° for 8 to 10 minutes. Do Not Overbake. (Mrs. Darel Bargar, Cedar Rapids, Iowa)
HOMEMADE PORK SAUSAGE
In your kitchen, add the following for each pound of pork: 1 teaspoon salt, ½ teaspoon sugar, 1 teaspoon sage, ½ teaspoon black pepper and ¼ teaspoon nutmeg. Mix and allow to stand in refrigerator several hours or overnight. To freeze, omit salt. Add salt just before cooking.
366-7711 (Cedar Rapids) 1-800-332-5401 (Iowa)
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