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It just doesn't seem possible that we've come to the end of another year already. Anymore, the days seem to swirl past like the snows of this stormy December. But as we prepare to greet the New Year, I hope you can (as I) look back over a productive and interesting 12 months, and that the ledger of gain and loss for 1978 is roughly in balance. And so .. a toast to the Holidays! A personal wish for the merriest of seasons! And the hope that you will enjoy the following compilation of "fun stuff" from the Open Line.
BAKED CHICKEN WITH ALMONDS
Broiler fryer 2¾ to 3 pounds
chicken
all purpose flour
½ cup butter (not margarine)
2 cups chicken stock
½ cup blanched almonds
salt and pepper to taste
Preheat oven to 400°. Cut chicken into 4 portions. Dredge in flour. Put on rack in shallow roasting pan. Melt ¾ of the ½ cup butter and brush over chicken. Bake 25-45 minutes or until brown at 400°. When chicken is brown, remove from rack. Place in bottom of roasting pan. Add stock to depth of ½ inch. Cover and bake at 350° for one hour. Sauté almonds to golden brown in butter. Spoon almonds and butter over chicken when 10 minutes cooking remains.
CREAMED CABBAGE
(from a 1914 cookbook)
2 cups boiled, minced cabbage
1 cup hot milk
1 tablespoon butter
1 teaspoon flour
½ teaspoon salt
½ teaspoon pepper
Put the cabbage, hot milk, salt and pepper in a stew pan. Make a creamy roux out of the butter and flour. Stir into the cabbage/milk mixture. Simmer for 10 minutes, stirring occasionally. Serve piping hot over toast, etc.
There follows a brace of recipes for a good, old fashioned, stick to the ribs dish:
ELEGANT SCALLOPED CORN
1 16 ounce can of cream style corn
1 cup cracker crumbs (about 20
crackers)
1/3 cup diced celery (optional)
¼ cup diced onion (optional)
¾ cup diced American cheese
1 teaspoon salt
2 beaten eggs
2 tablespoons melted butter
1 cup milk
Mix all ingredients well and pour into a greased casserole. Bake at 350° for 50-60 minutes.
SCALLOPED CORN
2 tablespoons butter
¼ cup chopped onions
2 tablespoons flour
1 teaspoon salt
½ teaspoon paprika
¼ teaspoon dry mustard
a dash of pepper
¾ cup milk (or half 'n half
)
1 can whole kernel corn, drained
1 egg slightly beaten
1/3 cup cracker crumbs
Sauté the chopped onion in the butter. Remove from heat and stir in the flour and seasonings. Cook over low heat, stirring constantly until mixture thickens. Remove from heat and gradually stir in the milk. Bring to boiling and cook for one minute. Stir in the corn and the beaten egg. Mix well. Pour into an ungreased 1 quart casserole. Sprinkle with cracker crumbs and dot with butter. Bake, uncovered, at 350° for 30-35 minutes.
TIP: To make vanilla extract: put 1 vanilla bean, sliced lengthwise, into ½ pint of dark rum or bourbon. It will turn into a full flavored vanilla extract in 1 or 2 months.
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It was a bumper year for green tomatoes and this recipe was much in demand:
GREEN TOMATO CAKE
¾ cup butter or margarine
2 cups sugar
3 eggs
2 cups finely diced green tomatoes
1 cup chopped walnuts or pecans
2 teaspoons orange flavoring or
1 teaspoon orange extract
2 teaspoons vanilla flavoring
2½ cups flour
½ cup cocoa
2½ teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
½ cup milk
Cream the butter and sugar. Beat in the eggs, one at a time. Stir in the green tomatoes, nuts and flavoring. Combine the dry ingredients and add alternately with the milk. Mix well. Pour batter into a greased and floured tube pan or bundt pan. Bake at 350° for 1 hour or until done. Cool. Remove to serving plate and frost, if desired.
I s'pose it was no coincidence that we received this dessert idea just before Halloween...
PUMPKIN PIE SQUARES
1 cup sifted flour
½ cup quick cooking rolled
oats
½ cup brown sugar
½ cup butter (1 stick)
2 cups of pumpkin (1 can)
One 13½ ounce can of evaporated
milk
2 eggs
¾ cup sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ cup chopped nuts
½ cup brown sugar (additional)
2 tablespoons butter (additional)
Combine the flour, oats, brown sugar and butter in a mixing bowl. Mix until crumbly. Press into an ungreased 9 x 13 inch pan. Bake at 350° for 15 minutes. Then, combine pumpkin, evaporated milk, eggs, sugar, salt and spices. Beat well. Pour this into the baked crust. Bake at 350° for 20 minutes. Finally, combine the nuts, brown sugar and the 2 tablespoons of butter and sprinkle over the top. Return to oven and bake for an additional 15-20 minutes. Cool and cut into squares.
PUMPKIN BARS
1 2/3 cups flour
1 1/3 cups sugar
½ teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon (or
a little more)
¼ teaspoon cloves
½ cup softened butter
1/3 cup water
1/3 cup chopped nuts
2/3 cups raisins, softened and
floured
1-1½ cups pumpkin
2 eggs
Sift the dry ingredients and beat with all remaining ingredients for 2 minutes. Pour into jellyroll pan. Bake at 350° for 30-40 minutes. Frost as desired.
FROSTED PUMPKIN BARS
2 cups sugar
4 eggs
1 cup oil
Cream these ingredients and add 2 cups (1 can) pumpkin, 2 cups flour, 1 teaspoon cinnamon, ½ teaspoon salt, 2 teaspoons baking powder and 2 teaspoons soda. Stir to mix well. Spread into a greased jellyroll pan. Bake at 325° for about 30 minutes or until it tests done.
Frosting:
1 box powdered sugar
8 ounce package cream cheese
1 stick butter
1 teaspoon vanilla
enough milk to spread
Mix well and frost.
PUMPKIN PIE DESSERT
Combine a 2 layer size package of yellow cake mix with 1 egg and ½ cup of melted butter. Mix well and set aside 1 cup (for the topping). Press the rest into a greased 9 x 13 inch pan. For the filling: prepare one 16 ounce can of pumpkin per the directions for making a pumpkin pie, except use only 2/3 cup of milk (recipe is often on the side of the can). Pour over the crust. Add ¼ cup melted butter plus ¼ cup brown sugar and 1 teaspoon cinnamon to the reserved topping. Mix well and drop over the pie filling. Bake at 350° for 45-50 minutes.
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Judging from the mail, this was one of the more popular recipes of the past two months. File for future reference.
MINT BARS
Step #1
1 cup sugar
½ cup butter
2 eggs
a dash of salt
¼ teaspoon mint extract
2 squares of melted chocolate
½ cup flour
Mix all ingredients well. Pour into an ungreased 9 x 13 inch pan. Bake at 350° for 15-20 minutes. Cool.
Step #2
4 tablespoons butter
2 cups powdered sugar
2 tablespoons cream
1½ teaspoon mint extract
4 drops green food coloring
Beat thoroughly. Spread on the cooled brownies
Step #3
Combine 2 squares of chocolate melted with 2 tablespoons butter. Drizzle over the top of the frosting. Refrigerate. Cut into bars.
If you can find the mint wafers, you can surprise your family with this luscious treat."
STARLIGHT MINT SURPRISE COOKIES
Sift together 3 cups of flour, 1 teaspoon soda and ½ teaspoon salt. Cream: 1 cup butter, 1 cup sugar (gradually), and ½ cup brown sugar. Beat well. Blend in 2 unbeaten eggs, 2 teaspoons water, 1 teaspoon vanilla. Mix well. Add the dry ingredients and mix thoroughly. Cover and refrigerate for at least 2 hours. (Note: Need 19 ounce package of chocolate/mint wafers.) Enclose each wafer in about 1 tablespoon of dough. Place them on a greased cookie sheet about 2 inches apart. Top each with a walnut half. Bake at 375° for 10-12 minutes. Makes about 4½ dozen cookies.
HEAVENLY RICE
Prepare 1 package Jello (any flavor). Cool in the refrigerator until slightly thickened. Add about ½ to ¾ cup of cooked rice; 1 small can of undrained crushed pineapple and 1 cup of whipped cream, and 1-2 tablespoons sugar. Mix well. Cool until set.
What's in a name? Try this and see...
UGLY DUCKLING CAKE
1 package yellow cake mix
1 package instant lemon pudding
4 eggs
¼ cup oil
juice from 1 can of fruit cocktail
Mix all these ingredients well and beat for 4 minutes. Fold in the fruit cocktail and 1 cup of flaked coconut. Pour into a greased and floured 9 x 13 inch pan. Then, mix: ½ cup brown sugar and ½ cup nuts, and sprinkle on top of the batter. Bake at 350° for 45 minutes. While still hot, pour on the following glaze: ½ cup butter, ½ cup sugar, ½ cup evaporated milk. Boil for 2 minutes. Stir in 1 1/3 cups of flaked coconut. Spoon over the hot cake.
CHOCOLATE DOUBLE DELIGHTS
1½ cups brown sugar
¾ cup butter
2 tablespoons water
1 12 ounce package (or 2 cups)
semi sweet chocolate chips
1¼ teaspoons baking soda
2 eggs
3 cups sifted all purpose flour
1 teaspoon salt
Combine sugar and butter, over moderate heat, in a saucepan, stirring constantly. Remove from heat and stir in the water. Then, add the chocolate chips and stir until melted. Beat in the eggs. Sift together the dry ingredients. Add to the mixture gradually. Drop by heaping teaspoons onto a greased cookie sheet. Bake at 350° for 8-10 minutes. Cool.
GOOEY BUTTER BARS
(from St. Louis)
1 box of yellow cake mix
1 stick of butter
1 egg
Mix these three ingredients with a fork as if to make a pie crust. Press into a greased 9 x 13 inch pan. Set aside. Combine one 8 ounce package cream cheese and 2 eggs; mix in a 1 pound box of sifted powdered sugar. Cream well and pour this mixture into the pan. Bake at 325° for 45 minutes. Sprinkle with powdered sugar while still warm. Cool and cut into bars.
TIP: 1¼ cups of oatmeal in the blender makes 1 cup of oat flour.
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Here is an intriguing variation on an old fashioned idea that stirred up a lot of interest of late.
APPLESAUCE/MINCEMEAT CAKE
Mix together well: 2 cups white sugar, ½ cup shortening, 2 eggs, 1½ teaspoon salt. Add: ½ teaspoon cinnamon, ½ teaspoon cloves, ¾ teaspoon nutmeg, ½ teaspoon allspice. Then, add 1½ teaspoon baking soda and ½ teaspoon baking powder. Now, mix in 1½ cups of applesauce and ½ cup cold water. Blend well with 1 cup cooked mincemeat. Then, add: 2½ cups of flour and 1 cup of chopped black walnuts. Grease and flour a deep pan (a 9 x 13 inch). Bake at 350° for about 1 hour. Cool in the pan. Frost with a thin white icing and sprinkle a little grated orange peel over the top.
OLD FASHIONED APPLE/RAISIN CAKE
1 package Pillsbury Butter Recipe
Cake Mix
3 eggs
¼ cup water
¼ cup softened butter
¾ cup applesauce
1/3 cup brown sugar
1 teaspoon pumpkin pie spice
½ cup raisins
Combine cake mix with the next 6 ingredients. Fold in the raisins. Pour into a greased 9 x 13 inch pan. Bake at 325° for 45-55 minutes. Frost or dust with powdered sugar.
NOTE: If using sliced apples (2 cups) increase water to ¾ cup.)
This gooey goody turned out to be one of the most requested OPEN LINE recipes of the year.
CARAMEL CHOCOLATE BARS
1 14 ounce package light caramels
1/3 cup evaporated milk
1 package German chocolate cake
mix
1 tablespoon water
½ cup butter, softened
1 cup chopped nuts
1 cup chocolate chips
Combine the caramels and the milk in a saucepan. Cook over low heat, stirring constantly, until the caramels are melted. Meanwhile combine all remaining ingredients except the chocolate chips. Mix well. Press half of this dough into the bottom of a greased 9 x 13 inch pan. Bake at 350° for 6 minutes. Sprinkle the chocolate chips over the baked crust. Pour the caramel mixture over the chocolate chips, and top with the remaining dough. Bake for 15-20 minutes more at 350°. Cool and cut into bars.
Here's an interesting confection with an unusual name:
HUMMINGBIRD CAKE
3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
3 eggs
1½ cups oil
1½ teaspoons vanilla
2 cups pecans, chopped
18 ounce can crushed pineapple,
undrained
2 cups chopped, ripe bananas
Dump all the ingredients together in a large mixing bowl and mix well, by hand. Do not beat. Pour into an ungreased 11 x 18 inch pan (or in 2 layer pans). Bake at 350° for 30-40 minutes.
HUMMINGBIRD FROSTING:
1 8 ounce package cream cheese,
softened
½ cup butter
1 16 ounce package powdered sugar
1 teaspoon vanilla
Mix all ingredients. Beat well and frost.
CHOCOLATE COVERED CHERRIES
1/3 cup butter, softened
2 cups marshmallow creme
1/8 teaspoon salt
1 teaspoon almond extract
4 cups sifted powdered sugar
36 maraschino cherries, drained
1 package (12 ounce) semi sweet
chocolate pieces
1 inch square paraffin (or a little
more)
Cream the butter and beat in the marshmallow creme, salt and almond extract. Add the powdered sugar, gradually, mixing well after each addition. Turn out and knead until smooth, working in extra sugar if necessary. Refrigerate for 1 hour. Drain the cherries thoroughly. Wrap each cherry in some of the powdered sugar mixture. (Make sure to cover the cherry completely.) Refrigerate cherries for several hours or overnight. Melt the chocolate and the paraffin in the top of a double boiler, over hot water. Dip the covered cherries into the chocolate and place on wax paper to set. Refrigerate.
TIP: To substitute cornstarch for flour in cookie recipes: use 1 tablespoon cornstarch for each 2 tablespoons of flour.
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Here are a couple of variations on a holiday theme.
WALNUT/BOURBON BALLS
2½ cups finely crushed vanilla
wafers
1 cup powdered sugar
2 tablespoons cocoa
1 cup finely chopped walnuts
2 tablespoons corn syrup
¼ cup bourbon
some white sugar (to roll the balls
in)
Mix the vanilla wafer crumbs, the powdered sugar, cocoa and walnuts. Then, add the corn syrup and bourbon. Mix well. Roll out into 1 inch balls. Roll the balls in the granulated sugar. Store in a tightly covered container. Prepare several days ahead. Makes about 3½ to 4 dozen.
BOURBON BALLS
3 cups vanilla wafer crumbs
1½ cups chopped nuts
5 tablespoons bourbon
1 cup powdered sugar
3 tablespoons white Karo syrup
Mix well. Roll into balls and roll in the powdered sugar. Store in an air tight container. Makes 50-60 balls.
MARSHMALLOW BALLS
1 pound Kraft caramels
½ can sweetened, condensed
milk
½ stick butter
Melt together in the top of a double boiler. Dip 1 pound of marshmallows (one at a time) into the caramel mixture. Then, dip each into a mixture of Rice Krispies and flaked coconut. (Note: Coconut may be colored for the holidays.) Let balls set for several days.
PEANUT BUTTER COOKIES
(Iowa City)
Dissolve over low heat: ½ cup sugar, ½ cup white corn syrup and a dash of salt. Mix well. Then, add: 1 cup of peanut butter (chunky or plain) plus 2 cups Rice Krispies. Stir to mix well, quickly. Pat into a greased 11 x 7 inch pan.
FROSTING:
Melt 4 tablespoons butter, ¼ cup brown sugar and 1 teaspoon milk. Remove from heat and add 1¼ cups of powdered sugar, and ½ teaspoon vanilla. Beat until smooth. Frost. Cool and cut.
CHEESY BREAKFAST COOKIES
½ cup butter
1/3 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
½ teaspoon soda
¼ teaspoon salt
2 cups granola or natural cereal
1 cup (4 ounce) shredded cheddar
cheese
2 smoked pork sausage links, finely
chopped
Beat together the butter and sugar. Blend in the egg and vanilla. Add the combined flour, soda and salt. Mix well. Stir in remaining ingredients. Drop by rounded tablespoons onto a greased cookie sheet. Bake at 350° about 12 minutes. Makes about 2½ dozen.
CARROT COOKIES
2 cups diced, peeled carrots
¾ cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
Cook the carrots in boiling, salted water until tender. Drain and mash. (You should have 1 cup of mashed carrots.) Cool. In a mixing bowl, cream the butter and sugar; add the egg and vanilla; beat until "fluffy". Stir in the carrots. Finally, mix in the dry ingredients. Drop by teaspoons onto an ungreased cookie sheet. Bake at 375° for about 10-12 minutes. Cool and spread with a powdered sugar frosting. Makes about 5 dozen.
CARROT BROWNIES
½ cup butter
1 cup light brown sugar
2 eggs
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
2 cups grated carrots
½ cup nuts (optional)
Melt the butter in a pan over low heat, and add the sugar. Then, remove from the heat and add the eggs and the rest of the ingredients. Pour into a greased 8 x 8 inch pan. Bake at 350° for 20-30 minutes or until tests done. Cool and cut into squares.
TIP: To get rid of lipstick stains: Use glycerin or denatured alcohol to sponge the lipstick spots, allow to "air dry". Then, rub detergent into the spots and wash per usual.
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Here's a novel, holiday idea that sparked a good deal of interest on the OPEN LINE this year.
EGG NOG/CHERRY NUT LOAF
2½ cups all purpose flour
¾ cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 beaten egg
1 recipe of homemade eggnog (or
1¼ cups of commercial eggnog)
1/3 cup oil
½ cup chopped walnuts
(or pecans)
½ cup chopped maraschino
cherries (red and/or green)
In a mixing bowl, stir together: flour, sugar, baking powder and salt. Mix egg, eggnog and oil. Stir in the dry ingredients mixing well. Fold in the nuts and the cherries (after coating with flour). Pour into two greased 8 x 4 x 2 inch loaf pans. Bake at 350° for 45-50 minutes or until they test done. Cool for 10 minutes before removing the loaves from the pans.
EGGNOG
Beat together 2 eggs, 1 cup of light cream, ¼ cup sugar, and ¼ teaspoon ground nutmeg. Mix well.
CRANBERRY BREAD
(makes 1 loaf)
2 cups flour
1 teaspoon soda
1¼ cup sugar
1 egg
1/3 cup orange juice
2 tablespoons white vinegar
¼ cup salad oil
2/3 cup banana
1½ cups sliced cranberries
1 cup nutmeats
1 teaspoon vanilla
rind of 1 orange, grated
Put together in usual way, being careful not to combine vinegar and soda directly. For one loaf bake at 350° for 40 minutes.
ORANGE/CRANBERRY BREAD
One 14 ounce package of orange muffin mix. Combine the muffin mix with ¾ cup "whole berry" cranberry sauce; add 1 cup chopped nuts and 1 egg. Mix well. (Be sure to mix the muffin mix as per package instructions). Add a little grated orange rind. Pour into a well greased loaf pan (9 x 5 inch). Bake at 375° for about 30-36 minutes. Frost with an orange/powdered sugar glaze.
NOTE: It freezes well.
HARVEST LOAF
(from Ottumwa)
½ cup shortening
1 cup sugar
2 eggs
1¾ cups flour
1 teaspoon soda
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cloves
¾ cup canned pumpkin
1 cup semi sweet chocolate chips
½ cup chopped walnuts
Grease the bottom of a 9 x 5 inch loaf pan. Cream the shortening with the sugar and eggs. Beating at low speed, add: the flour and the spices, alternately with the pumpkin. Stir in the chocolate chips and the nuts. Pour into loaf pan. Sprinkle the top with an additional ¼ cup of chopped walnuts. Bake at 350° for 65-70 minutes. Cool. Remove from pan and drizzle a glaze over the top. Let loaf stand for several hours before cutting.
SPICY GLAZE FOR HARVEST LOAF
½ cup powdered sugar
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Blend in 1-2 tablespoons of milk. Beat well.
CARROT/COCONUT BREAD
Preheat oven to 350°
3 eggs
¾ cup oil
1 teaspoon vanilla
2 cups shredded carrots
1 cup shredded coconut
1 cup chopped walnuts
½ cup honey
1 cup raisins
1½ cups whole wheat flour
½ cup oat flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
½ teaspoon salt
Mix as per any bread recipe. (Do not over mix.) Pour into a 9 x 5 x 3 inch greased loaf pan. Bake at 350° for 70 minutes or until it tests done. Let stand for 10 minutes before turning out. Cool thoroughly before serving.
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PINEAPPLE NUT BREAD
2 cups flour
½ cup sugar
2 teaspoons baking powder
¼ teaspoon soda
1 teaspoon salt
½ cup chopped nuts
2/3 cup All bran or Grape Nuts
2/3 cup crushed pineapple, well
drained
2/3 cup pineapple juice, drained
from canned pineapple
1 egg, beaten
2 tablespoons melted shortening
or oil
Sift together flour, sugar, baking powder, soda, salt. Add nuts to dry ingredients. In another bowl, combine cereal, juice and pineapple. Let stand 15 minutes. Add egg and shortening or oil. Add to dry ingredients. Mix only until well blended. Grease 9½ x 5½ x 3 inch loaf pan; pour batter in. Bake 1¼ hours at 325°.
We've gotten a number of "peachy" ideas from Ottumwa, and here's another.
PEACHY NUT BREAD
2 cups flour
2/3 cup sugar
1 teaspoon baking powder
½ teaspoon soda
½ teaspoon salt
1 tablespoon grated orange peel
1/3 cup shortening
¼ cup buttermilk (or sour
milk)
2 eggs
1 cup mashed, drained canned peaches
(use a 1 pound can)
½ cup chopped nuts
¼ cup chopped maraschino
cherries
In a large mixing bowl, combine all ingredients, except the nuts and the cherries. Blend well at medium speed. Stir in the nuts and cherries. Pour into a greased (bottom only) 9 x 13 inch pan. Bake at 350° for 50-60 minutes. Remove from pan and cool thoroughly before serving.
Here are a couple of ideas for a holiday treat from two famous sisters:
PECAN PIE
(from Ann Landers)
1 cup white corn syrup
1 cup dark brown sugar
1/3 cup melted butter
1 heaping cup of shelled pecans
3 eggs
dash of vanilla
pinch of salt
Mix all ingredients well. Pour into an unbaked 9 inch pie shell. Bake at 350° for 45-50 minutes. Cool.
DEAR ABBY'S "PECAN PIE"
1 cup sugar
1 cup brown sugar
3 eggs
1 teaspoon salt
1/3 cup butter
1 teaspoon vanilla
1 cup pecans
Beat the eggs. Add the remaining ingredients, in the order given; work in the nuts. Pour into a 9 inch unbaked pie shell. Bake at 300° for 40-45 minutes.
APPLE/RAISIN LOAF
3 eggs
1½ cups oil
2 cups chopped apples
1½ cups sugar
1 teaspoon vanilla
3 1/3 cups flour
2 teaspoons soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon cloves
2/3 cup chopped nuts
2/3 cup raisins
Preheat oven to 350°. Grease and flour two 9 x 5 x 3 inch loaf pans. Beat the eggs, oil, apples, sugar and vanilla at low speed for 1 minute; then, add the flour, soda, baking powder, salt and spices. Mix well. Stir in the nuts and raisins. Bake at 350° for 50-60 minutes. Cool and remove from pans.
FRESH APPLE CAKE
1¼ cups oil
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 cup oatmeal (uncooked)
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 cups sliced fresh apples
1 cup nuts (optional)
Mix (with a spoon) eggs, oil, sugars, and vanilla. In another bowl, combine: flour, oatmeal, cinnamon, salt and soda. Then, combine these two mixtures. Add the apples and the nuts. Stir well. Pour into a greased and lightly floured 9 x 13 inch pan. Bake at 350° for 40-60 minutes, or until done. Dust with powdered sugar while still hot. Cover cake immediately until serving.
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CHEESE ROLL
1 pound package Velveeta cheese
8 ounce package cream cheese
1 or 2 packages dried beef
Melt the cheese together over a low heat, stirring constantly. Sprinkle in a little celery salt and garlic salt. Spread the dried beef over a foil lined cookie sheet. Pour the cheese over the dried beef. Refrigerate for about 1 hour. Roll up like a jellyroll. Refrigerate. Slice like a jellyroll, to serve.
Keep the next two recipes handy next time you're carving jack o'lanterns for All Hollows Eve:
ROASTED PUMPKIN SEEDS #1
Preheat oven to 250°. In a large shallow baking pan combine 2 cups unwashed pumpkin seeds, ½ teaspoon worcestershire sauce, 1½ tablespoons melted butter and 1½ teaspoons salt. Bake about 2 hours, stirring occasionally, until seeds are crisp, dry and golden brown.
NOTE: Seasoned salt onion or garlic salt are also recommended.
ROASTED PUMPKIN SEEDS #2
Wash the pumpkin seeds thoroughly. Drain and spread on a cookie sheet. Put into a 375° oven for 20-30 minutes to dry. Then, increase the oven temperature to 400°; dot the seeds With butter. Brown for 5-10 minutes, stirring occasionally. Remove from oven and sprinkle with salt. Cool. Serve.
ROASTING CHESTNUTS
Slice one side of nut with a paring knife to let out the steam. Lay the chestnuts in (or near) the hot coals, turning occasionally.
No holiday gathering is complete without a generous helping of hot, mulled cider. Next time your gang gathers, try this potion for auld langsyne:
JACKIE OLDEN'S HOT MULLED CIDER
½ cup brown sugar
1 teaspoon whole allspice
whole cloves
dash of nutmeg
3 1 inch sticks of cinnamon
¼ teaspoon salt
2 quarts cider or apple juice
orange wedges
Combine sugar allspice one teaspoon cloves nutmeg, cinnamon, salt and cider in large saucepan. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Strain. Stud orange wedges with cloves. Serve punch in mugs, garnished with orange wedges. Serves eight.
A QUICK PUNCH
1 46 ounce can pineapple juice
1 or 2 cans (diet) soda of your
choice (like raspberry)
2 cups water
Serve over ice.
BROWNED EDGE COOKIES
Sift together 1 cup cornstarch, ½ cup flour, ¼ teaspoon salt. Then, mix ½ cup butter, ½ cup sugar and beat in 2 eggs. Gradually stir in the dry ingredients. Mix in 1 cup chopped nuts. Drop by scant teaspoons onto a greased cookie sheet, 2 inches apart. Brush with melted butter. Bake at 375° for 10-12 minutes or until golden brown. Makes about 5 dozen.
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