Page 1 Top of Page
I just can't believe that another year has come and gone already. Is it the passing of years or the super charged pace of modern life that makes the time fly so quickly? I don't know. It seems like only yesterday that I wished you all a very Merry Christmas with Joyous Season's Greetings. So let me conclude this year--as last with sincere thanks for your many kindnesses and best wishes for a Peaceful and Prosperous New Year!
To help finish the year in fine fettle, here are a spate of "Meet The Cook" recipes that caught the fancy of Eastern Iowans in the past three months:
Sue Kranwinkle ' s CLAFOUTI
(a French cobbler)
3 large apples, peeled, cored and
sliced, sprinkled with the juice of ½ lemon, 1 tablespoon brown
sugar and 1 teaspoon cinnamon and 1 tablespoon rum
¼ cup flour
¼ teaspoon salt
2 eggs
2 tablespoons sour cream
1/3 cup milk
Prepare the apples and set aside. Put the flour, salt, eggs, sour cream and milk in your food processor or blender and whirl for a minute. Toss a pat of butter into a medium sized skillet and heat. Pour about ¼ cup of the batter into the skillet and let it cook for two minutes. Put the apples on top, cover with the rest of the batter and stick in a preheated 375° oven for 40 minutes. Serves six.
CHERRY-TOPPED CHEESE PIE
9 inch graham cracker crust
Beat together until creamy: 8 oz. softened cream cheese, and cup sugar. Blend in 2 cups thawed Cool Whip. Spread in crust. Top with 1 cup cherry pie filling. Chill at least 3 hours. This can be topped with more whipped cream.
Don Fitzgerald's
HOLIDAY CHEESE LOG
1 pound sharp cheddar cheese, grated
½ pound jack cheese, grated
4 ounces cream cheese, softened
1 teaspoon celery salt
2 tablespoons sherry or apple juice
1½ cups chopped nuts
Mix ingredients together thoroughly (except for chopped nuts) and place on a piece of wax paper. Roll cheese into a log shape about 1½ inches thick. Close wax paper and chill one hour to firm. Spread nuts on another piece of waxpaper and roll cheese over the nuts, coating sides evenly. Rewrap in waxpaper and chill overnight.
Cheese log will keep for weeks if tightly wrapped and refrigerated. Serve with a knife for slicing or spreading with crackers, toast rounds or sliced apple.
VARIATIONS: Roquefort or Bleu Cheese may be substituted for a portion of either jack or cheddar and garlic salt used in place of celery salt.
Peg Rahn's
HOT MULLED CIDER
4 cups sweet cider (non pasteurized
if possible)
1 lemon, juice and rind
1 teaspoon whole allspice
8 whole cloves
1 stick cinnamon
Bring the cider, along with all the ingredients, to a boil slowly. Boil five minutes, strain and serve hot. Serves four.
COOKING CUE
Cream cheese, melted over very low heat or over hot water, can be used as a sauce for vegetables. If you want to thin it somewhat, add a bit of milk.
Page 2 Top of Page
Don Fitzgerald's
ROQUEFORT CHEESE FROSTED HAM
1 5 pound canned ham
1 pound cream cheese
1 3 ounce package roquefort cheese
¼ cup parsley, chopped
¼ cup chives or green onions,
chopped
2 tablespoons port wine or apple
juice
1 small can sliced pimiento
Have ham thoroughly chilled. Place cream cheese and Roquefort cheese in a bowl and allow to soften at room temperature. Stir in parsley, chives and port or apple juice. Mix until smooth. Remove ham from can and place on a chilled platter. Frost ham with cheese mixture and garnish top with additional parsley and sliced pimiento. Chill ham at least two hours longer to firm frosting. Serve in thin slices. Serves 20.
Jackie Olden ' s
CRANBERRY NUT BREAD
2 cups sifted flour
1 cup sugar
1½ teaspoons baking powder
½ teaspoon baking soda
1 egg, well beaten
1 cup cranberries, coarsely chopped
1 teaspoon salt
¼ cup shortening
¾ cup orange juice
1 tablespoon grated orange rind
½ cup chopped nuts
Sift together flour, sugar, baking powder, soda and salt. Cut in shortening until mixture resembles coarse corn meal. Combine orange juice and grated rind with well beaten egg. Pour all at once into dry ingredients, mixing just enough to dampen.
Carefully fold in chopped nuts and cranberries. Spoon into greased loaf pan (9 x 5 x 3"). Spread corners and sides slightly higher than the center.
Bake in a preheated oven at 350° about one hour. Remove from pan and cool. Store overnight for easy slicing.
HINT: When peeling apples, if you drop them into salt water, they will not turn dark.
Jackie Olden's
SOUR CREAM PUMPKIN PIE
1 10 inch baked pie shell
¾ cup light brown sugar
1 envelope unflavored gelatin
1 teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon nutmeg
½ teaspoon salt
3 eggs, separated
½ cup milk
1 16 ounce can pumpkin
1 cup sour cream
¼ cup sugar
Combine brown sugar, gelatin, spices and salt in a saucepan, add beaten egg yolks, milk and pumpkin. Mix well and cook over medium heat, stirring constantly until gelatin dissolves, about eight minutes. Remove from heat and cool slightly. Add sour cream and mix well. Beat egg whites until stiff and gradually add the sugar. Fold into cooled pumpkin mixture. Pour into pie shell and refrigerate until serving time. Serves six.
Suzanne Somers' CHAUMIER
(cake with brown sugar bottom)
1 cup brown sugar
½ cup milk
3 tablespoons butter
apple or fruit slices
Mix the brown sugar, milk and butter in the bottom of a two quart soufflé dish. Layer the apple or fruit slices on top of this mixture. In a separate bowl, put:
2 eggs, beaten
¼ cup sugar
2 tablespoons butter
¾ cup milk
2 teaspoons baking powder
1½ cups flour
1 teaspoon vanilla
Mix the above ingredients together with a fork, then add this cake mixture over the top of the brown sugar and fruit slices already prepared. Bake at 350° for 45 minute. Serve with whipped cream.
Page 3 Top of Page
Here are a couple of wonderful, main dish chicken recipes. They take a little time, but are well worth the effort.
CHICKEN KIEV
4 large chicken breasts (boned,
skinned and halved)
salt to taste
1 tablespoon chopped green onion
1 tablespoon parsley flakes
1 stick chilled butter all purpose
flour (to coat)
1 tablespoon water
1 beaten egg
½ cup fine dry bread crumbs
oil for deep frying
Pound the chicken breasts between pieces of wax paper to about ¼ inch thickness. Sprinkle with salt, onion, and parsley. Cut the chilled stick of butter into 8 equal pieces. Place a pat of butter at each end of the cutlet (large end). Roll up as for a jelly roll. Press ends together to seal. Mix the beaten egg and water. Coat each roiled chicken breast in flour and dip in the egg/water mixture. Then, roll in bread crumbs. Chill thoroughly, at least 1 hour. Fry the chicken breasts in the deep fat (375°) for about 5 minutes, or until golden brown. Serves 8.
CHICKEN CORDON BLEU
6 whole medium breasts (skinned
and boned)
1 8 oz. package sliced Swiss cheese
1 6 oz. package sliced cooled ham
3 tablespoons flour
1 teaspoon paprika
6 tablespoons butter or margarine
1 cup water
1 chicken bouillon cube
1 cup heavy or whipped cream
1 tablespoon cornstarch
Fold cheese and ham slices to fit onto flattened breasts. Roll and fasten with toothpicks. On waxed paper or in small bowl, mix flour and paprika. Roll chicken to coat. Over medium heat, cook chicken in butter until browned. Add water and bouillon cube; heat to boil. Reduce heat to low and simmer 30 minutes until tender. Arrange chicken on platter, removing toothpicks. In small saucepan, combine cream and cornstarch. Gradually stir into drippings. Cook until thickened. Serves 6.
NOTE: Heating water accounts for 15% of all the energy used in the home. Don't waste it. Do as much household cleaning as possible with cold water.
And while we're on the subject
CHICKEN TERIYAKI
2½ to 3 pound broiler chicken,
cut up
¾ cup soy sauce
¼ cup sugar
¼ cup dry sherry (or white
rice) wine
2 teaspoons grated ginger root
(fresh)
1 small clove of garlic, crushed
Wash the chicken pieces and pat dry. Using a meat cleaver or a large knife, cut the thighs and legs into two pieces each. Halve the breasts and cut into 3 pieces each. Discard the wing tips. Cut the wings into 2 pieces. Cut the back into 4-5 pieces, making everything "finger size". Place the cut up chicken into a shallow bowl. Pour on the teriyaki marinade. Cover and refrigerate for 2-3 hours, turning occasionally. Then, drain the chicken, but reserve the marinade. Place pieces, skin side down, in a single layer, in a greased 9x 13" baking pan. Bake at 450° for 10 minutes. Turn the chicken and bake for 10 minutes more. Reduce the heat to 350° an pour off the pan liquid. Continue baking for 30 minutes. Brush occasionally with reserved marinade. Serves 4.
Here's an old fashioned recipe for an unusual pie:
ONION PIE
1 cup finely crushed soda crackers, mixed with ¼ cup of melted butter. Press into a 9" pie plate.
Fry 2 cups of thinly sliced onions in 2 tablespoons butter. Do not brown. Put in the pie shell. Then, mix ¾ cup milk with 2 well beaten eggs, ¾ teaspoon salt, and a dash of pepper. Pour over the onions. Top with ¼ cup grated cheese. Bake at 350° for 30 minutes.
It took a little while to get the cooking time just right, but this turned out to be an "Open Line" favorite:
PUMPKIN PIE
1 cup sugar
½ cup flour
1 cup pumpkin
½ cup evaporated milk
4 eggs
¼ teaspoon salt
1 teaspoon pumpkin pie spice
Blend 3 minutes. Pour into greased 9" pie plate. Bake at 350° for about 70 minutes. It makes its own crust. (Microwave directions: Cook 18 minutes, turning 3 times.)
Page 4 Top of Page
Vidal Sassoon' s SUPERLOAF
2½ cups whole wheat flour
1 teaspoon baking soda
1 teaspoon sea salt or salt substitute
1 teaspoon baking powder
pinch of cinnamon
Sift the above ingredients into a bowl and add:
½ cup molasses or raw honey
¼ cup polyunsaturated oil
1½ cups buttermilk
½ cup chopped walnuts or
cashews
1 tablespoon grated orange rind
Stir everything together. Pour into a loaf pan and let stand for 20 minutes. Bake at 375° for 45 minutes to an hour.
PEANUT BUTTER SANDWICH COOKIES
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 cup "crunchy" peanut butter
1 teaspoon vanilla
3 cups sifted flour
2 teaspoons baking soda
¼ teaspoon salt
1 recipe for peanut butter filling
(see below)
Cream together the butter and sugars until light and fluffy. Add eggs, beating well after each addition. Blend in the peanut butter and vanilla. Sift together the dry ingredients and stir into the mixture. Form into 1 inch balls. Place 2 inches apart on a greased cookie sheet. Flatten with a floured fork (in a criss/cross pattern). Bake at 375° for 8 minutes, or until golden brown. Remove from cookie sheets and cool. Spread with peanut butter filling and make a sandwich with another cookie. Makes about 3½ dozen.
FILLING:
Combine ½ cup of the peanut butter, 1 teaspoon vanilla and 4 tablespoons milk, in a bowl. Beat with electric mixer until smooth and creamy. Gradually, beat in 3 cups of confectioners sugar. Makes about 1½ cups.
Bright and early one November morning, I shared the following Rogers family favorite with Marlyce Heidt and the "Weekday Live" TV audience:
FLEMISH BEER STEW
¼ cup cooking oil
1 to 1½ pounds of lean cubed
beef
flour, salt and pepper to coat
the beef
4 medium onions, quartered
1 bay leaf
¼ teaspoon thyme
1 tablespoon parsley flakes
1 or 2 cloves of garlic, crushed
1 can of beer
1 can of beef bouillon
Dredge the beef in the flour/salt/pepper. Brown the beef in the oil. After a few minutes, add the garlic and continue browning the beef. When the beef is nicely browned, pour in the can of bouillon and stir to thicken, slightly. Add the bay leaf, parsley and thyme. Pour in the can of beer and add the quartered onions. Stir, cover and simmer over low heat for 1¼ to 1½ hours. Serve over boiled potatoes.
Boy, did we get a lot of phone calls for this festive recipe! Little wonder considering the "season”.
CANDIED FRUIT CAKE
1½ pounds (imported) pitted
dates
1 pound candied pineapple (half
green and half yellow), plus some for decoration
1 pound whole, candied cherries
(plus some for decoration)
2 cups all purpose flour
2 teaspoons double acting baking
powder
½ teaspoon salt
4 large eggs
1 cup sugar
2 pounds (8 cups) pecan halves
(plus some for decoration) some light corn syrup
Use two 9" x 3¼" round, loose bottomed, tube pans. (Or use two 9' x 5" x 3" loaf pans.) Grease the pans and line with brown paper. Preheat oven to 275°. Cut the dates in half crosswise. Cut 1 pound of the pineapple into coarse pieces. Put all the fruit into a large bowl and mix. Add the dry ingredients and mix well. Beat the eggs until frothy; then, gradually beat in the sugar. Add to the fruit mixture and mix with a spoon. Add the nuts (mixing by hand). Pack into the pans, pressing down well. Decorate the tops with the leftover fruit and nuts. Bake at 275° for 1¼ hours (in the tube pans) or 1½ hours (in the loaf pans.) Remove from oven. Cool. Remove paper and cool on a rack. Brush the loaves with corn syrup and cool. Wrap in foil.
Page 5 Top of Page
If you need a new idea for the leftover turkey, try this intriguing idea from a recent "Weekday Live" TV show, courtesy of Holly Kirk of Barlow's.
LEFTOVER TURKEY CASSEROLE
1
cup precooked rice
2
tablespoons instant onions (minced)
10
oz. package frozen peas, thawed
4-6
slices cooked turkey or 2 cups diced
1
can condensed cheddar cheese soup
1
cup milk
1
cup crushed cheese crackers
3
tablespoons melted butter or margarine
Prepare rice as instructed on the package, adding the instant onions to the boiling water. Spread rice in bottom of a lightly greased, 1½ quart casserole. Sprinkle peas on the rice, and cover with turkey. Blend together soup and milk, and pour the mixture over the turkey. Combine the crushed crackers and the butter and sprinkle over the soup. Bake at 350° for 35 minutes. Serves 4-6.
FROSTED PUMPKIN BARS
4
eggs
2
cups sugar
½
teaspoon salt
1
teaspoon baking powder
2
teaspoon cinnamon
1
cup salad oil
1
can pumpkin (2 cups)
2
teaspoons soda
2
cups flour
dash
nutmeg, allspice and nuts (optional)
Mix together and spread on greased cookie sheet or jelly roll pan. Bake at 350° for 20-25 minutes.
FROSTING:
3
oz. cream cheese, softened
2
cups powdered sugar
1
teaspoon vanilla
6
tablespoons softened margarine
enough
milk to bring to spreading consistency.
Mix and spread on bars while cooling.
HOUSEHOLD HINT
Use a bit of nail polish remover to clean away the gummy substance left by labels on the bottom of cooking pans. Also, vaseline will help remove label residue from plastic items.
BANANA BREAD WITH PINEAPPLE
3
cups flour
2
cups sugar
1½
teaspoon baking powder
½
teaspoon soda
Mix the dry ingredients well.
Beat 3 eggs with a beater and add to the dry ingredients. Then, add 8 oz. can of crushed pineapple, undrained, plus 1½ cups oil, and ½ teaspoon salt. Mix well, by hand.
Finally, add 2 cups mashed bananas and blend thoroughly. Pour into well greased loaf pans and bake at 350° for about 1 hour, or until it tests done.
SPICE APPLESAUCE BREAD
1¼
cups applesauce
1
cup sugar
½
cup cooking oil
2
eggs
3
tablespoons milk
2
cups sifted flour
1
teaspoon baking soda
½
teaspoon baking powder
½
teaspoon cinnamon
¼
teaspoon salt
¼
teaspoon nutmeg
¼
teaspoon allspice
½
cup chopped walnuts
In a bowl, combine applesauce, sugar, oil, eggs and milk. In another bowl, sift together dry ingredients. Stir into applesauce mixture. Beat well. Fold in walnuts.
Turn into well greased 9" x 5" loaf pan. In another bowl, mix: ¼ cup walnuts, ½ cup brown sugar and ½ teaspoon cinnamon. Sprinkle over batter. Bake 1 hour at 350°. Remove from pan and cool on a rack.
RUM
SAUCE
(yield
1½ cups)
1
cup whipping cream (or half and half)
2
egg yolks
¼
cup sugar
pinch
salt
½
teaspoon vanilla
3
tablespoons rum (dark is better), can use brandy
Scald cream in small saucepan and cool. Meanwhile, in top of double boiler, beat egg yolks. Gradually add sugar. Stir in salt, vanilla and cream. Place over boiling water, and cook 15 minutes, or until it coats the spoon. Remove from heat. Add liquor. Serve hot or cold.
Page 6 Top of Page
CHERRY ALMOND BARS
2 cups flour
¾ cup margarine
¾ cup sugar
½ teaspoon salt
Mix together with pastry blender until crumbly. Put 2/3 of this mixture into 13" x 9" pan. The rest is saved for top. Bake at 375° for 15 minutes.
Blend until smooth:
8 oz. package cream cheese
1/3 cup sugar
1 egg
Add:
½ cup chopped maraschino
cherries
½ cup almond slices
½ cup chocolate chips (miniature)
½ teaspoon almond extract
Spread on crust and sprinkle with reserved crumbs. Bake at 375° for 25-30 minutes.
CANDIED DRIED FRUIT
36 large figs, prunes or dried apricot
halves
1 cup sugar
½ cup water
¼ cup light corn syrup
dash of salt
confectioners' sugar (to roll in)
Put the dried fruit into a strainer and steam for 10 minutes, to soften slightly. Cool. Then, combine the sugar, water, corn syrup, and salt in a heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, without stirring, until temperature reaches 230° or "soft ball stage".
Place pan in cool water immediately to stop boiling. Then, set over hot water to keep syrup from thickening. Finally, dip fruit in the syrup; place on a wire rack (over wax paper) to cool. Roll in the confectioners' sugar.
PIZZA SKILLET DINNER
Scramble a skillet full of eggs. Spoon on pizza sauce or tomato sauce, grated cheese (your choice) and pizza toppings, like sliced hot dogs, pepperoni, mushrooms, diced green peppers, etc. Mix well. Serve hot.
MARTHA BOHLSEN'S "ORANGE CANDIED YAMS"
Cook the yams until about ¾ done. Then, peel and cut into quarters or chunks for glazing.
GLAZE:
½ cup orange juice
½ cup brown sugar
pinch of salt
¼ cup white Karo syrup
¼ cup butter grated orange
rind (optional)
Combine in a frying pan. Keep turning the yam pieces until glazed as desired.
FRUIT CAKE COOKIES
4 tablespoons butter
¾ cup brown sugar
1 egg
¼ cup milk
1 teaspoon lemon juice
1 cup sifted flour
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon cloves
dash of nutmeg
1 cup chopped, mixed candied fruit
1 cup fresh cranberries, chopped
1 cup chopped nuts
Cream butter and sugar. Add the beaten egg. Combine lemon juice and milk, and add to the creamed mixture. Combine dry ingredients and blend. Finally, add the fruit and nuts. Drop by teaspoonfuls onto a lightly greased cookie sheet. Bake at 375° for about 10-12 minutes.
RAW SAUERKRAUT SALAD
1 quart (or 1 large can) sauerkraut
¾ cup sugar
1 large onion, sliced
1 cup chopped celery
1 green or red pepper, diced
Mix well. Let it set for about 1 hour in the refrigerator before serving.
Page 7 Top of Page
HOUSKA (Czech coffee cake)
1¼ cups scalded milk
¼ cup shortening
¼ cup sugar
1 teaspoon salt
1 package active dry yeast
2 slightly beaten eggs
4½ cups sifted flour
1½ cups seedless raisins
Combine: scalded milk, shortening, sugar and salt. Cool to lukewarm. Soften yeast in this mixture. Add eggs, sifted flour, and the raisins. Knead lightly until smooth. Place in a greased bowl. Cover with a damp cloth and let rise until doubled. Divide dough in half. Let it rest for 10 minutes. Roll each part into a rectangle, lengthwise, and cut into 3 strips. Then, braid the strips into a loaf form. Place on a greased baking sheet. Let rise until doubled again. Bake at about 370° for 30 minutes. Frost while still warm with powdered sugar icing.
SUGARLESS COOKIE
1 cup orange marmalade
1 egg
1 cup softened shortening
2 cups flour
1 teaspoon soda
¼ teaspoon salt
1 teaspoon vanilla
1 cup raisins
½ cup nuts
Mix in the order given. Drop by teaspoonfuls on a greased cookie sheet. Bake at 350° for about 12 minutes.
CARAMELS (in an electric skillet)
2 cups sugar
1 1/3 cups of light corn syrup
3 cups of light cream
1¼ teaspoons vanilla
Place the sugar, syrup and 1 cup of the cream in a cold electric skillet. Set the control for 325°, and stir until all ingredients are combined. Continue stirring as the mixture cooks. When the little light goes out, add 1 cup of cream, slowly, stirring constantly. Cook until the light goes out again (and the mixture will thicken). Stir constantly. Add the last cup of cream, slowly, continuing to stir. The light will come on, so continue stirring until the light goes out. Add the vanilla. Stir. Pour into a 9" x 9” cake pan. Do not scrape candy out of skillet. Cool before cutting. Wrap the squares of caramel in wax paper.
COMPANY CARROTS
2 pounds carrots
4 tablespoons diced onions
14 soda crackers, crushed
1-2 tablespoons butter (to make
buttered crumbs)
Wash, peel, slice and cook the carrots in salted, boiling water. Drain and mash the carrots. Make the following cheese sauce:
2 tablespoons butter
2 tablespoons flour
¼ cup "Home Style" salad
dressing
½ teaspoon salt
pepper, to taste
1 cup milk
1 cup shredded, mild cheddar cheese
Mix these ingredients as per white sauce and whip smooth. Stir the cheese into the mashed carrots. Pour into a 1½ quart buttered casserole. Top with buttered cracker crumbs. Bake at 350° for 25-30 minutes.
PEANUT BUTTER CHIFFON PIE
Use either a pretzel or graham cracker
crust
1 envelope of unflavored gelatin
¼ cup sugar
¼ teaspoon salt
1 cup milk
2 egg yolks, slightly beaten
½ cup creamy peanut butter
2 egg whites
another ¼ cup sugar
2 cups whipped cream (or topping)
Mix the sugar, gelatin and salt in a saucepan. Add the milk and egg yolks. Cook and stir, over medium heat, until mixture comes to a boil. Add the peanut butter and stir until blended. Chill. Then, beat the egg whites until foamy. Gradually, add the other ¼ cup of sugar, beating until stiff. Fold in the peanut butter mixture; then, fold into the whipped topping. Spoon into crust and chill until firm. Refrigerate 2 or 3 hours, at least, before serving.
HOUSEHOLD HINT
Candle wax on garments can be removed by scraping the excess wax from the garment with a dull edged knife. Then place the stain face down on an absorbent paper towel, placing another towel on top of the stain. Hold a hot iron over the towel, but do not let it touch the towel. Move the towel as often as necessary until wax does not appear on the towel. Then, launder or dry clean as usual to remove any discoloration left from the stain.
Page 8 Top of Page
Next time you need an idea for some "snackies" for a festive gathering, try one of these "party rye" suggestions:
PARTY RYE PIZZA
1 lb. ground beef salt and pepper
small chopped onion
¼ teaspoon oregano
dash tabasco
garlic salt to taste
6 oz. tomato paste
1 can cream of mushroom soup
Brown meat with onion and oregano. Add tobasco, tomato paste and soup. Top slices with mixture. Sprinkle with Parmesan cheese and mozzarella cheese. Cook at 350° until cheese melts.
PARTY RYE
Spread slices on cookie sheet. Spread with mayonnaise. Top with thinly sliced ham, sauerkraut, and swiss cheese. Cook at 300° until cheese melts.
A PARTY SANDWICH IDEA
Soften a large package of cream cheese with a little cream. Then, spread the cream cheese out on a piece of wax paper. Place strips of dried beef on the cream cheese and roll it up like a jelly roll. Cut off and place on little "party rye" pieces of bread.
TIP. To remove black ink stains, spray with hair spray and wash as usual.
CARAMEL CORN
2 cups of brown sugar
2 sticks butter
½ cup of white corn syrup
a pinch of cream of tartar
Bring to a boil and boil for 5 minutes. Remove from heat and add: 1 teaspoon baking soda. Stir vigorously to make it foam. Pour over 7 quarts of popcorn, salted. Mix well. Put in a 250° oven for 1 hour. Spread out to cool.
UNCOOKED CRANBERRY RELISH
1 lb. package cranberries, coarsely
ground
4-5 apples coarsely ground (leave
peelings on if not too tough)
1 cup sugar
6 oz. undiluted frozen orange concentrate
Mix together and refrigerate or freeze after sugar dissolves. This is better after it's refrigerated several hours.
MARSHMALLOW MERINGUE
¼ pound marshmallows
1 tablespoon milk
Melt in the top of a double boiler. Remove from heat and add ¼ teaspoon vanilla. Fold until the mixture is smooth. Beat 2 egg whites until stiff. Add a little salt. Then, gradually add ¼ cup sugar, beating constantly. Carefully, fold in the warm marshmallow mixture. Pile on top of the pie and brown under the broiler (if desired).
