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What a year this has been! Our nation's Bicentennial Birthday Party, a closely fought Presidential campaign and election, a year of many, many changes and challenges, topped off by the happy (but wearying) festivities of the Holiday Seasons. So let me conclude this year by simply -- and sincerely wishing all of you, and your loved ones, the happiest of holidays . . . a very Merry Christmas and a Peaceful, Prosperous New Year, with thanks for your many kindnesses. Joyous Season's Greetings! Jim Rogers
CASSEROLE SAUCE MIX
(For any kind of meat, including
turkey)
2 cups dry milk
¾ cup cornstarch
¼ cup chicken bouillon
4 teaspoons dry onion flakes
1 teaspoon thyme
1 teaspoon basil
½ teaspoon pepper
Mix together and store in dry container. When ready to use: mix 3 cups of water with ¾ cup powdered mixture. Cook until smooth; then add ½ stick butter. Cook until smooth and thick. Use this to pour over the meat used in the casserole.
INSTANT WHOLE WHEAT PANCAKE/BISCUIT MIX
8 cups flour
2 cups whole wheat flour
1 cup powdered milk
1/3 cup baking powder
¼ cup sugar
1 tablespoon salt
2 cups shortening
Stir the dry ingredients together. Cut in the shortening. Store in glass quart jars, up to six weeks. Makes 13½ cups mix. To make pancakes: Take l beaten egg, 1 cup water and 2 cups "mix" and mix well. This will make 8 regular pancakes. To make biscuits: Add ½ cup water to 1½ cups "mix". Melt butter in heavy skillet over low heat, and brown biscuits for 10 minutes on each side. Makes 6 biscuits.
INSTANT COOKIE MIX
2½ cups flour
1 teaspoon baking soda
1¼ teaspoon salt
1 cup granulated sugar
1 cup dark brown sugar
1½ cups solid shortening
(Crisco)
3½ cups quick cooking oats
1 cup raisins
1 cup semi sweet chocolate pieces
Mix together the dry ingredients (the first five). Cut in the shortening until well blended. Then, thoroughly stir in the oats. Divide the mix in half about 5 cups each and store in a plastic bag. To each bag add: ½ cup raisins and ½ cup chocolate pieces.
Method of cooking: Empty mix into a bowl. Make a hole in the center and drop into the hole: 1 egg, 1/3 cup milk, ½ teaspoon vanilla and mix well. Drop by teaspoonsful onto an ungreased cookie sheet. Bake at 350° for 12-15 minutes. Each bag makes 4½ dozen cookies.
HOT CHOCOLATE MIX
7 cups non fat dry milk
1 cup sugar
¾ cup cocoa
¼ teaspoon salt
Mix together well. Use 1/3 cup of mix per cup of hot water. Or 1 1/3 cups of mix will make 1 quart.
CROCK POT COBBLER
8 tart apples or ripe peaches, peeled
and sliced
Juice and grated rind of one lemon
1 cup sugar
1 teaspoon cinnamon
2½ cups natural cereal ("Granola"
type with fruit and nuts)
½ cup oleo or butter, melted
Oil sides of crock pot and add ingredients in order given. Mix thoroughly with wooden spoon. Cook on high for 3 hours or low for 6 to 8 hours. Serve warm. Top with ice cream or whipped topping. Makes 8 to 10 servings.
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Some lovely IOWA PORKETTES visited the "Open Line" during October and left us with a spate of super menu ideas. Here are two of my favorites:
PORK LOIN ROAST WITH GREEN PEPPER GLAZE
1 pork loin roast (boneless, tied)
8 to 10 pounds
Salt and pepper to taste
Season pork roast with salt and pepper. Place meat fat side up on rack in open roasting pan. Do not add water. Do not cover. Roast at 325° (slow oven) for 2 hours. Prepare Green Pepper Glaze (see recipe below). Brush with Pepper Glaze and return to oven for 10 minutes. Brush with glaze again and turn roast. Insert meat thermometer so bulb is centered in the thickest part of roast. Continue brushing with glaze every 10 to 15 minutes until meat thermometer registers 170°. (1½ to 2½ hours longer, depending on size of roast and oven load). Let roast "set" or "rest" about 15 minutes before slicing.
GREEN PEPPER GLAZE FOR PORK LOIN ROAST
1 green pepper, medium sized
1 cup boiling water
1 cup sugar
2 teaspoons celery salt
½ teaspoon leaf thyme
½ teaspoon allspice
½ teaspoon salt
1 teaspoon paprika
¾ cup white vinegar
1 tablespoon cornstarch
¼ cup water
Slice green pepper into 6 rings about ¼ inch wide. Add green pepper rings to boiling water. Simmer 5 minutes. Remove green pepper rings for garnish and reserve liquid. To green pepper liquid add sugar, celery salt, thyme, allspice, salt, paprika and vinegar. Bring to a boil and simmer 10 minutes. Combine cornstarch and water. Add to hot spiced mixture. Bring to a boil and cook, stirring constantly, 4 to 5 minutes or until slightly thickened.
MARINATED CARROTS
Two pounds sliced carrots (length wise). One onion thinly sliced. One can tomato soup, ½ cup oil ¾ cup vinegar, and ½ cup of sugar (or may use 1 full cup sugar to make it very sweet), 1 teaspoon prepared mustard, 1 teaspoon WOR sauce, and salt and pepper to taste. Chill. (May add a little green pepper). Cook carrots in salted water until tender and drain. Layer the onions and carrots (and green pepper) in a dish. Combine the remaining ingredients and beat very well. Pour over the vegetables and refrigerate for at least 24 hours. Will keep for a week or 10 days.
PORK TENDERLOIN ORIENTALE
8 pork tenderloins
2 tablespoons ginger
½ cup (3½ ounces)
light brown sugar, packed
3 cups apricot nectar
2/3 cup soy sauce
2 tablespoons lime juice
If making kabobs, cut uncooked tenderloin into 1½ inch slices and thread half of a tenderloin on each skewer. Combine ginger and brown sugar. Add apricot nectar, soy sauce and lime juice. Mix well. Place kabobs or whole tenderloins on broiler and cook slowly. 4 to 5 inches from heat, about 15 minutes on first side until lightly browned. Turn, continue to brown on second side. Then turn and brush frequently, with apricot mixture until done, allowing 25 to 30 minutes total cooking time. Serve kabobs immediately (one per serving) or remove whole tenderloins and carve into slices about ½ inch thick, each tenderloin serving two.
The story goes that the Burtons used to have this Hollywood restaurant specialty flown to their various filming locations.
CHASSEN'S CHILI
Elizabeth Taylor and Richard Button's
Favorite
½ pound pinto beans
5 cups canned tomatoes (whole)
1 pound of chopped, green pepper
1½ tablespoons salad oil
1½ pounds chopped onion
2 cloves garlic, crushed
½ cup chopped parsley
½ cup butter
2½ pounds ground beef
1 pound ground, lean pork
1/3 cup chili powder
2 tablespoons salt
1½ teaspoons pepper
1½ teaspoon cumin seed
1½ teaspoon MSG (or Accent)
Wash beans and soak overnight in water. Simmer beans, covered, in the same water, until tender. Add tomatoes and simmer 5 minutes more. Sauté green peppers in salad oil; add onions and cook until tender. Add garlic and parsley. In another pot, melt butter and sauté the meat for 15 minutes. Then add the onion/pepper mixture and the chili powder to the meat and cook 10 minutes. Add this to the beans (and water). Add rest of spices. Simmer for 1 hour covered. Cook uncovered for an additional 30 minutes.
ORANGE TAPIOCA PUDDING
Use vanilla and substitute 1 cup of orange juice for the liquid or add 2 tablespoons Tang.
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While I was gone, one Saturday in November, Darrel Bargar stirred up a batch of Strawberry Cake recipes. They have been VERY popular and I can attest that they are very GOOD!
STRAWBERRY SHORT-CUT CAKE
1½ cup mini marshmallows
Two 10 ounce packages frozen strawberries
with syrup (completely thawed)
One 3 ounce package strawberry
gelatin
One package white or yellow cake
mix prepared
according to box instructions.
Generously grease bottom only of 9 x 13" pan. Sprinkle marshmallows over bottom of pan. Combine strawberries with syrup with the gelatin. After cake is mixed, pour batter evenly over marshmallows in pan and then spread strawberry mixture over batter. Bake at 350° for 45 to 50 minutes until golden brown and check with toothpick. Serve warm or cool with ice cream or topping. As the cake bakes the strawberries and marshmallows rise and glaze the top, therefore, needs no frosting
STRAWBERRY CAKE
1 box of white cake mix
1 cup salad oil
½ cup strawberries (fresh
or frozen)
1 small box strawberry gelatin
4 whole eggs
Combine all ingredients and mix together and pour into three 9 inch layer pans or one 9 x 12 inch flat cake pan. Bake at 350° until done.
HINT: when making home made bread crumbs, use only French or Italian bread as these have no shortening and won't turn rancid. They store the best.
CINDERELLA STRAWBERRY CAKE
One package frozen strawberries thawed and drained. Reserve the juice in a bowl. Beat for two minutes: 1 package white cake mix, 4 eggs, 1 package strawberry jello. Add and beat for 2 more minutes: ½ cup oil, ¾ cup liquid, using juice plus needed water to make ¾ cup. Add strawberries; batter will be thin. Pour into greased and floured 9 x 13 inch pan. Bake at 350° for 40 minutes or until done.
HINT: To separate the white and yolk of an egg, break it into a funnel. The white will flow through and the yolk will remain unbroken in the funnel.
RASPBERRY CAKE
1 package regular white cake
4 eggs
2/3 cup salad oil
One 3 ounce package raspberry jello
One 10 ounce package red raspberries
thawed
Mix ingredients in order. Mix well and pour into greased and floured 9 x 13 pan. Bake at 325° for 50 to 60 minutes.
Topping:
One 3 ounce package cream cheese
softened
1 tablespoon butter
1 teaspoon vanilla
2 cups sugar
Beat until fluffy and add milk as needed.
One of the more interesting items we've run across in a long time was this "recipe" for the Scripture Cake. It was called in just before Thanksgiving and it seemed appropriate to include it here:
THE SCRIPTURE CAKE
4½ cups 1 KING 4:22 (flour)
1 cup JUDGES 5:25 (butter)
2 cups JEREMIAH 6:20 (sugar)
2 cups 1 SAMUEL 30:12 (raisins)
2 cups NAHUM 3:12 (figs)
2 cups NUMBERS 17:8 (almonds)
2 teaspoons 1 SAMUEL 14:25 (honey)
2 teaspoons LEVITICUS 2:13 (salt)
6 JEREMIAH 17:11 (eggs)
½ cup JUDGES 4:5 (water
or milk)
2 teaspoons AMOS 4:5 (baking powder)
2 teaspoons 11 CHRONICLES 9:9 (spices)
Mix as you would for any fruitcake and bake in a large loaf pan.
YAM YUMMY BAKE
2/3 cup evaporated milk
1 cup oats
2¼ cup (one 18 ounce can)
cooked, mashed yams
1 cup (or 8¾ ounce can)
crushed pineapple, drained
½ cup brown sugar
2 tablespoons butter
1 egg
1 teaspoon vanilla
Pour the milk over the oats and let stand for 5 minutes. Blend this very well with all of the remaining ingredients. Pour into a greased 1½ quart baking dish Bake at 400° for 30 minutes, uncovered.
TIP: ¼ cup cornstarch to 2 quarts warm water makes a good window cleaning solution.
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Here is the "leftover turkey" recipe we used on the Thanksgiving program. It sounds luscious, and you can just about clean out the whole kitchen with it:
TURKEY CHOWDER
1 large onion, thinly sliced
2 stalks celery, sliced
3 tablespoons butter or margarine
3 tablespoons flour
1 teaspoon salt
¼ teaspoon pepper
2 quarts turkey broth
2 potatoes, pared and cubed
2 carrots, pared and cut in rings
or strips
2 zucchini, cut in strips
1 10 ounce package frozen whole
kernel corn
1 cup Sauterne or Chablis wine
2 cups turkey pieces
2 tablespoons chopped parsley
Sauté onion and celery in butter or margarine just until tender crisp in a large kettle; remove from heat. Blend in flour, salt and pepper. Gradually stir in turkey broth. Heat, stirring, until mixture comes to a boil. Add potatoes and carrots. Cover and simmer 15 minutes, just until vegetables are barely tender. Add zucchini, corn, wine and turkey. Continue simmering 15 minutes. Add parsley. Makes 8 servings.
To make turkey broth: break up turkey carcass to fit into a large saucepan. Add 1 quart cold water, 1 sliced onion and a handful of celery tops. Cover and simmer for 1 hour. Strain broth. Add enough water (or canned chicken broth) to make 8 cups.
And while we're on the subject of Holiday Leftovers:
HOT TURKEY SALAD
2 cups diced turkey
1 cup celery, chopped fine
½ cup onion, chopped
½ cup mayonnaise or salad
dressing
¼ teaspoon salt
Spread over the bread. Break 4 more slices of bread on top. Beat 3 eggs, and add 3 cups milk. Pour over casserole. Let stand for 4 to 6 hours, or overnight. Bake one hour at 350°. Add 1 can cream of mushroom soup over the top and sprinkle with grated cheese. Bake 15 minutes more. Serves 6 to 8.
PUMPKIN PIE SPICE
½ teaspoon cinnamon
¼ teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon cardamom
HONEY PUMPKIN PIE
1½ cups pumpkin (fresh or
canned)
¾ cup honey
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ginger
2 eggs, beaten
1¼ cups evaporated milk
Mix all. Pour into pie shell. Bake at 450° for 10 minutes. Then reduce heat to 325° for 30 minutes.
JELLIED CHICKEN SALAD (or use leftover turkey)
1 cup cooked, diced chicken
2 cups diced celery
2 cups white grapes (or a can of
white cherries)
1 cup blanched, slivered almonds
1 cup mayonnaise
Juice of 2 lemons
Salt, if desired
1 envelope unflavored Knox gelatin
¼ cup cold water
1¼ cups boiled chicken broth
Combine all ingredients, except the gelatin, water and broth. Mix together and spread evenly in a 9 x 13 inch pan. Soak gelatin in cold water. Dissolve gelatin mixture in the chicken broth. Pour this over the salad mixture. Mix thoroughly and chill overnight. Makes about 12 servings. Serve cold over lettuce.
APPLE PIE SPICE
½ teaspoon cinnamon
¼ teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon nutmeg
Out of "Reader's Digest". William Penn, Jr's mother's receipt for: In a large casserole dish, break 4 slices of bread. Combine:
PARSNIP PUDDING
Take some parsnips and boyle them till they bee very soft, then mash them, very small and pick out the hard peces, then put to it sum grated breed or flower and a good many currants sum nuttmegs and a litell sugar, and when you have mix them together put too and indeferett quantaty the yoelks of 4 or 5 eggs wett it with crème till it bee as thin as batter them fry them quick.
HINT: To keep children from dropping damp towels on the bathroom floor, sew snaps along the edge of a towel so it can be fastened around a bar and used like an old fashioned roller towel.
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And here is that ever popular pumpkin recipe that was left "on the cutting room floor" last time along with a companion piece:
PUMPKIN ROLL
Beat 3 eggs on high for 5 minutes. While eggs are beating, gradually add 1 cup sugar. Then add 2/3 cup plain canned pumpkin and 1 teaspoon lemon juice. Sift thoroughly ¾ cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, ½ teaspoon salt. Fold very gently into egg mixture. Pour into prepared jelly roll pan and sprinkle with 1 cup chopped nuts. (To prepare jelly roll pan: grease pan, line with wax paper and then grease wax paper). Bake at 375° for 15 minutes. Turn immediately onto kitchen towel which has been sprinkled with powdered sugar. Take wax paper off immediately (outside of wax paper may tend to stick so take off with sharp knife). Roll towel and cake all together and place on rack to cool.
Filling:
Beat together 1 cup powdered sugar, 4 tablespoons butter, 2-3 ounce packages cream cheese at room temperature, ½ teaspoon vanilla. Roll out cake and spread with filling. Roll back up again. Secure with toothpicks. Chill. Serves 8.
PUMPKIN BARS
1 cup oil
2 cups sugar
2 cups pumpkin
4 eggs
2 cups flour
2 teaspoons baking powder
1 teaspoon soda
½ teaspoon salt
2 teaspoons cinnamon
Optional raisins or nuts
Mix all ingredients together. Pour into a greased jelly roll pan and bake at 350° for 20 to 25 minutes. Cool, frost and cut.
Frosting:
3 ounces cream cheese (room temperature)
1 teaspoon vanilla
¾ stick butter
1 tablespoon cream
1¾ cups powdered sugar
Mix together well and spread on cooled bars.
BLACK WALNUTS
Put nuts on a cookie sheet and put in oven at 275° for 20 minutes. When shells come open, whack on the highest round side and the nuts will split into four neat segments.
CRANBERRY MINCE PIE
1 1/3 cups sugar
½ teaspoon salt
½ teaspoon ginger &
½ teaspoon cloves
1 teaspoon cinnamon
1 1/3 cup seedless raisins
1/3 cup chopped English walnuts
1 tablespoon grated orange peel
2 teaspoon grated lemon peel
1/3 cup lemon juice
¾ cup canned, jellied cranberry
sauce (crushed)
1 1/3 cups finely chopped apples
Pastry for a 2 crust, 9 inch pie
(unbaked)
Combine the sugar, salt and spices. Add the remaining filling ingredients and mix well. Line the 9 inch pie plate with pastry, pour in the filling and cover with a lattice crust (on top). Bake at 400° for 35 minutes. Cool and serve.
GINGERBREAD COOKIES
1 cup butter
1 cup sugar
1 egg
1 cup light molasses
2 tablespoons vinegar
4½ cups all purpose flour
1½ teaspoons baking soda
1 tablespoon ginger
1 teaspoon cinnamon
1 teaspoon cloves
½ teaspoon salt
Cream the butter and gradually add the sugar, stirring until well blended. Beat in the egg; blend in the molasses and the vinegar. Sift together all of the dry ingredients. Gradually add the dry ingredients to the creamed mixture. Cool for at least 3 hours. Roll out onto a floured board 1/8 inch thick. Cut with floured cookie cutters. Place on buttered cookie sheet. Bake at 375° for 6-7 minutes. Remove immediately to a wire rack to cool. Frost with confectioners' frosting Makes about 8 dozen.
GINGER-MEN COOKIES
1 package Jello Butterscotch Pudding
and Pie Filling
(use the four serving size)
½ cup butter
½ cup brown sugar
1 egg
1½ cups unsifted flour
½ teaspoon baking soda
1½ teaspoons ginger
1 teaspoon cinnamon
Cream the pudding mix with the butter and sugar. Add the egg and blend well. Mix together the flour, soda. ginger, cinnamon and blend thoroughly with the pudding mixture. Chill until dough is firm. Roll out on a floured board to about 1/8 inch thickness (or a little more). Cut with cookie cutters. Bake on a greased cookie sheet at 350° for about 10-12 minutes Makes about 2½ dozen cookies.
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The following are a few of the ideas we received for Holiday goodies that "travel" well, and make delectable gifts, too:
CHOCOLATE NO-BAKE COOKIES
Combine over low heat:
1 stick butter
2 cups white sugar
½ cup cocoa
½ cup milk
Boil for 1 minute. Remove from heat and stir in: 1 tablespoon vanilla, ½ cup peanut butter (chunky or smooth), 3 cups uncooked oatmeal. Stir. Shape into patties on wax paper or roll into balls and roll in flaked coconut.
NO BAKE CHRISTMAS COOKIES
¼ pound butter, softened
One 12 ounce package crushed vanilla
wafers
One 6 ounce can frozen orange juice
concentrate
One 6 ounce jar of TANG
1 cup chopped nuts
1 pound of powdered sugar
Mix everything together well with hands. Form into balls and roll in coconut. Makes about 60 cookies.
NO BAKE FUDGE COOKIES
2 cups sugar
1 small can of condensed evaporated
milk
2 squares chocolate or 2 tablespoons
cocoa
1 teaspoon vanilla
1 tablespoon butter
28 graham crackers, rolled into
crumbs
One 10 ounce package mini marshmallows
Bring the milk, sugar and chocolate to a boil and boil for 3 minutes. Add butter and cool. Add vanilla and combine this mixture with the remaining ingredients. Spread into a buttered cake pan and chill.
FRUIT BALLS
1 cup dates
2 cups raisins
½ cup pitted prunes
½ cup chopped nuts
Grind together in a food grinder or in the blender, adding just a little at a time. Then add: 1 cup flaked coconut, ¼ cup sesame or sunflower seeds, ½ cup granola or uncooked oatmeal. ½ cup wheat germ. Knead this all together adding 1 tablespoon honey and 1 teaspoon vanilla for moisture. Shape into balls and roll in flaked coconut or chopped nuts.
GOLDEN MINIATURES
4 cups sifted flour
2 teaspoons baking powder
1½ teaspoon nutmeg
2 teaspoons cinnamon
½ teaspoon salt
2 cups butter
2 cups brown sugar
12 eggs
1 tablespoon grated lemon peel
3 cups coarsely chopped walnuts/pecans
1 package candied fruit
Sift together the flour and baking powder, nutmeg, cinnamon and salt. Reserve 1/3 cup of this mixture. Cream butter and brown sugar. Add the eggs one at a time, beating after each addition. Gradually add the flour mixture and blend well. Add the lemon peel. Then dust the candied fruit with the 1/3 cup of reserved flour. Stir the candied fruit into the mixture. Spoon into 12 greased and floured 10½ ounce soup cans. filling to within 1½ inches of the top. Bake at 275° for 1 hour and 15 minutes or until cakes test done. Cool. Remove from the cans. Frost with powdered sugar frosting. Can decorate with more candied fruit. Make very nice Christmas gifts.
CHRISTMAS MINCEMEAT TORTE
2½ cups graham cracker crumbs
1 teaspoon baking powder
1 cup sugar
1 package instant, condensed mincemeat,
crumbled
1 cup chopped nuts
½ teaspoon salt
3 eggs
1 teaspoon lemon juice
Mix cracker crumbs, baking powder and salt. In a pan. beat the eggs and gradually add the sugar, beating until very thick. Fold in the crumbs, the mincemeat, nuts and the lemon juice. Bake in a well greased 9 inch square pan, at 350° for 30 to 35 minutes. Cut into squares and serve warm with following sauce.
JEWELED LEMON SAUCE
½ cup sugar
1¼ cup water
1/3 cup lemon juice
2 tablespoon cornstarch
1½ cups sugar
3 tablespoons butter
½ cup maraschino cherries,
quartered
In a saucepan, combine sugar and cornstarch. Gradually stir in the water, cooking until thick and clear. Remove from heat; then, add lemon juice and butter. Fold in the cherries. Serve warm over the torte.
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The Holidays are traditionally a time for cranberry salads and desserts. Here is a scrumptious sounding medley of some:
CRANBERRY SALAD
1 pound package cranberries, ground
up
1 orange, ground up
3 apples, ground up
1 cup celery, chopped fine
Add to this:
2 cups sugar, 2 packages (small)
cherry jello, 2 cups water. Mix well. Pour into a 9 x 13 inch pan or dish.
Chill until set.
FROZEN CRANBERRY SALAD
One package cranberries and one package of big marshmallows ground up together. Add: one can crushed pineapple (drained), 1 cup sugar, whip 1 carton whipping cream. Mix everything together. Turn into ice cube trays. Makes about 2 trays. Freeze. Serve sliced as a salad dessert.
CRANBERRY RELISH
2 pounds fresh cranberries
3½ cups water
½ cup cider vinegar
Bring to a boil, covered for 10 minutes. Add to the mixture: ¼ teaspoon cloves and ¼ teaspoon cinnamon and ¼ teaspoon allspice. Now add 5¼ cups sugar. Mix well. Bring to a rolling boil and stir constantly for one minute. Add 3 ounces liquid fruit pectin. With a metal spoon, skim off the foam and stir and skim for about 5 minutes. Pour into hot, sterilized jars and seal.
CRANBERRY RELISH (Side Dish)
4 medium sized oranges, peeled
2 pounds cranberries
2 unpeeled medium apples, cored
Grind everything together. Add 4 cups sugar and chill. Nuts are optional. Makes 4 pints. Will freeze.
BEER BREAD
3 cups self rising flour
3 tablespoons sugar
1 can beer, lukewarm
Mix and bake at 350° for 50 to 60 minutes in greased pan or until brown. Makes one loaf.
HINT: Epsom salts can be used for sizing cloth materials such as curtains or anything else.
CRANBERRY/APPLE NUT PIE
Crust:
1½ cups flour
½ cup lard
¼ cup margarine
½ teaspoon salt
¼ cup water
Blend flour, shortenings, and salt. (Have shortenings very cold and work quickly.) Stir in water, then turn out on floured board and roll out as usual. For a cut out crust, use a cooky cutter and cut out appropriate shapes from top crust before you put it on the pie (turkeys. angels, stars, etc.). These can be baked separately for the children to snack on. and the spaces left in the crust serve as the steam vents.
Filling:
2 cups cranberries (halved)
1½ cups apples (thinly sliced)
½ cup toasted almonds
a tablespoon fresh orange peel
(grated)
1¼ cups sugar
3 tablespoons cornstarch
½ teaspoon nutmeg
1 scant teaspoon cinnamon
dash of salt
Toast the almonds by spreading on a pie tin and placing in a 350° oven until browned. Combine sugar, cornstarch, salt and spices. Toss gently with berries, apples, nuts and orange rind. Cook in heavy saucepan over medium heat until sugar and cornstarch are dissolved. Spread into pastry lined 9 inch pie tin and top with a lattice or cut out crust (see above). Bake at 400° until brown and bubbly 45 to 60 minutes It is prone to boil over, so do not forget a foil drip catcher!
This is not an everyday dessert: it is quite rich, and a small piece is plenty. Cut this into ten servings.
CRANBERRY-RAISIN PIE
Pastry for a 2 crust pie (unbaked)
3 cups fresh cranberries
2 tablespoons flour
2 cups sugar
¼ teaspoon salt
2/3 cup boiling water
1 cup seedless raisins
2 teaspoon grated lemon rind or
lemon juice
2 tablespoons butter
1 egg, beaten
Wash cranberries. Combine the first eight ingredients, cook, covered, over medium heat until the cranberries pop. About ten minutes. Cool. Add beaten egg to cooled cranberry mixture. Pour into pie crusts. Bake 45 minutes at 400° or 375°. Reduce heat to 350° after 30 minutes. Freezes nicely.
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Seems like there's a sudden interest in peanuts. I can't imagine why, can you?
DRYING PEANUTS IN THE SHELL
Bake at 300° for 30 to 40 minutes
TO SALT PEANUTS IN THE SHELL
Boil raw peanuts in shell in salted water (to cover) for 20 minutes. Thoroughly dry in oven (300°) Be careful, they burn easily.
NOTE: Harvest peanuts in late fall when plants are dried out. Hang in garage over wire. Dry 2 to 3 months.
THE PLAINS SPECIAL CHEESE RING
1 pound grated, sharp cheddar cheese
1 cup chopped peanuts
Salt to taste
1 cup mayonnaise
1 small onion, grated
Black pepper, to taste
A dash of cayenne pepper
Mix all ingredients together well. Mold into desired shape, either a ball or ring and serve. NOTE: Fill center with strawberry preserves or other fresh fruit.
ATLANTA COOKS FOR COMPANY
Atlanta Music Club
P. O. Box 52572
Atlanta, Georgia 30305
TIP: Peanut butter takes crayola off a blackboard.
A toad can eat up to 10,000 insects
in three month's time. Next year consider frogs and toads to keep the bugs
down in your garden instead of pesticides. They need a water
source and shelter from the sun.
PEANUT BUTTER FUDGE
3 cups sugar
1 pint jar marshmallow creme
1 cup chopped nuts (optional)
1 cup evaporated milk
1 cup peanut butter (smooth)
¾ stick butter
Bring sugar, milk and butter to a boil. Cook to medium soft ball stage about 236°, stirring frequently. Remove from heat. Add marshmallow creme and peanut butter and nuts if desired. Stir until marshmallow and peanut butter are melted. Pour into buttered pan. Let set. Makes about 3 pounds.
TAPPY-TAN FUDGE
2 cups sugar
1 cup milk
1 teaspoon vanilla
1 jar marshmallow creme
One 12 ounce jar crunchy peanut
butter
Cook sugar and milk to soft ball stage, stirring frequently. Remove from heat and stir in marshmallow creme, peanut butter and vanilla. Beat until smooth and slightly thickened. Pour into pan. Let set.
PEANUT BUTTER FUDGE # 2
2 cups sugar
1 tablespoon butter
2 heaping tablespoons peanut butter
(either kind)
1 cup milk (or cream)
½ teaspoon vanilla
Cook until soft ball stage (230° on candy thermometer). Beat until mixture thickens, and pour into buttered pan to cool
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