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With this issue, we not only welcome the Holiday Season and many new "Yuletide Subscribers" but we bid adieu to the 1970's and prepare to ring in a new decade. Certainly the next ten years (like the last) will confront us with an often perplexing array of difficulties and promise. It will require of us all a steady measure of courage, faith and good mill. But all that belongs to an uncertain future. For the present, here's a personal wish for many celebrations and much joy. Merry Christmas, everyone, and a Happy 1980!
MUSTARD-GLAZED HAM LOAF
3 beaten eggs
½ cup tomato juice
½ cup finely crushed saltine
crackers (14 crackers)
2 tablespoons chopped onion
1 tablespoon prepared horseradish
½ teaspoon salt
1/8 teaspoon pepper
1½ pounds ground fully cooked
ham
1 pound ground pork
mustard sauce
In bowl, combine eggs and tomato juice; stir in cracker crumbs, onion, horseradish, salt and pepper. Add ham and pork; mix well. In shallow baking dish shape meat mixture into a 9 x 5 inch loaf. Bake in 350° oven for 1¼ hours. Drain fat from ham loaf; pour mustard sauce over. Bake 30 minutes more, basting with sauce occasionally. Makes 8 to 10 servings.
Mustard Sauce:
In bowl, thoroughly combine ½ cup packed brown sugar, 2 tablespoons vinegar, and ½ teaspoon dry mustard.
CRANBERRY/ORANGE RELISH
2 cups sugar
1 teaspoon grated orange peel
1 cup orange juice
1 16 ounce package cranberries
(4 cups)
In a crockpot combine, the sugar, orange peel and the orange juice. Stir until the sugar is hardy dissolved. Stir in the cranberries and cover. Cook on the low setting for 6 hours. Finally, mash the berries and chill until serving.
Jackie Olden's
SWEET POTATO AND ORANGE CASSEROLE
10 large sweet potatoes, boiled,
peeled and sliced
1 cup brown sugar
½ cup butter
3 oranges, unpeeled and thinly
sliced
½ cup honey
1 cup orange juice
½ cup fresh bread crumbs
Preheat oven to 350°. Grease 3 quart casserole. Arrange half the potatoes in casserole. Sprinkle with 1/3 cup of the sugar. Dot with 2 tablespoons of the butter. Arrange half the orange slices on top; cover with remaining potatoes. Sprinkle with 1/3 cup of the sugar, dot with 2 tablespoons of the honey. Top with remaining orange slices. Blend orange juice and remaining honey in small bowl; pour into casserole. Dot with remaining butter. Cover and bake in preheated oven for 45 minutes. Remove cover; bake for 15 minutes longer.
CHEESE STRADA
12 slices of frozen white bread
¾ pound sharp cheese, sliced
1 10 ounce package frozen chopped
broccoli, cooked and drained
2 cups finely diced cooked or canned
ham
6 slightly beaten eggs
3½ cups milk
2 tablespoons instant minced onion
½ teaspoon salt
¼ teaspoon dry mustard
Cut 12 "donuts" (and "donut holes") from the bread and set aside. Then, fit the scraps from the bread into the bottom of a greased 9 x 13 inch pan. Place the sliced cheese, in a layer, over the bread scraps. Then, add a layer of broccoli and a layer of ham. Next, arrange the bread "donuts" (the "holes") on the top. Combine the remaining ingredients: eggs, milk, minced onion, and seasonings and pour over everything. Cover and refrigerate for at least 6 hours (or overnight). Bake, uncovered, at 325° for 55 minutes. Sprinkle with a little grated cheese just before baking is finished and let stand for 10 minutes before serving.
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What to do with the leftover bird? Here's help:
TURKEY CREPES
You will need to prepare about 3 crepes per serving. Then, begin by finely chopping ½ cup celery, 1/3 to ½ cup green pepper, 2-3 tablespoons of parsley and 2-3 tablespoons of green onion tops (or chives). Add these ingredients to 2½-3 cups of diced, cooked turkey (or chicken). Add just enough mayonnaise (or salad dressing) to moisten, about ½ cup. Mix well. Place 2-3 tablespoons of the turkey mixture in the center of each crepe. Fold the crepes like an envelope. Place the crepes, folded side down, in a lightly greased 13 x 9 x 2 inch pan. (An option is to place broccoli florets, cooked, around the crepes in the pan). Next dilute 1 can of cream of mushroom (or cream of celery) soup with ½ can of light cream (or rich milk). Pour over all. Sprinkle lightly with grated Parmesan cheese. Bake at 325-350° for about 25-30 minutes.
TURKEY GOBBLER
1 can cream of celery soup, undiluted
1 8 ounce can of oysters, drained
(reserve the liquid)
2 cups of diced, cooked turkey
1 tablespoon chopped pimiento
½ cup cubed, jellied cranberries
Crumb Topping:
2 tablespoons of butter, melted
1½ cups of coarse cornflake
crumbs
Combine the soup and the oyster liquid in a 1½ quart, greased casserole. Add: turkey, pimiento, and oysters. Then, make the crumb topping and sprinkle over the top. Finally, garnish with the cubes of cranberry sauce. Bake at 400° for 20-25 minutes.
SCALLOPED TURKEY
(or chicken)
4 cups diced, cooked turkey (or
more)
2 cups soft bread crumbs
2 cups cooked rice
3 cups milk
4 eggs, well beaten
¼ cup butter or oleo
½ cup chopped celery
Mix all ingredients together well. Pour into a greased 9 x 13 inch pan. Cover with additional bread crumbs. Bake al 350° for one hour.
PEANUT BUTTER BALLS
½ cup peanut butter
½ cup honey
1 cup toasted wheat germ
2 tablespoons dry powdered milk
Mix all ingredients together well. Roll into small balls, then, roll the balls in flaked coconut. Refrigerate. Enjoy!
EASY TURKEY CASSEROLE
1½ cups diced, cooked turkey
(or chicken)
1 can cream of chicken soup, undiluted
½ can cream of mushroom
soup, undiluted
¼ cup of turkey (or chicken)
broth
1½ cups noodles, cooked
and drained
salt and pepper, to taste
Mix all ingredients together well. Pour into a greased casserole. Bake at 350° for 1 hour. (top with potato chip crumbs before baking, if desired).
Jackie Olden's
HOLIDAY BUFFET BEANS
2 tablespoons butter or margarine
1 medium onion, chopped
1 teaspoon parsley, chopped
1 tablespoon flour
2 tablespoons water
1 teaspoon salt
1/8 teaspoon pepper
½ teaspoon grated lemon
peel
2 packages frozen French sliced
green beans
1 cup sour cream
½ cup Cheddar cheese, grated
½ cup dry bread crumbs
Precook beans as directed on package to barely done and drain. Brown onions in butter. Add parsley and flour and mix well. Stir in water and cook until thick. Stir in salt, pepper, lemon peel, sour cream and cheese Simmer 3 minutes. Remove from heat and stir in green beans. Pour into casserole; sprinkle bread crumbs on top and bake uncovered at 350° until brown. Serves 8.
Della Reese's
KNOCKWURST AND CABBAGE
1 small head cabbage (about 1 pound),
cut in 4 wedges
1 can 10¾ ounces condensed
cream of celery soup
¼ cup milk
1 cup chopped apples
½ teaspoon caraway seed
1 pound Knockwurst (4 links), slashed
In saucepan, cook cabbage in boiling water 10 minutes drain. In 1½ quart shallow baking dish (10 x 6 x 2 inches), arrange cabbage. Combine soup, milk, apple. and caraway; pour over cabbage. Arrange knockwurst between cabbage wedges Bake at 400 ° for 25 minutes or until hot. Stir sauce before serving. Makes 4 servings.
A CHOCOLATE SUBSTITUTE
1 8 ounce can cocoa
1 cup vegetable shortening (or
margarine)
Mix to a paste and refrigerate. To use: 2 tablespoons of the "paste" equals 1 ounce square of chocolate.
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GOLDEN STUFFED IOWA CHOPS
6 center cut Iowa Chops 1¼"
to 1½" thick
1 small onion, finely chopped
2 tablespoons butter
¾ cup cooked rice
1 cup (4 ounces) shredded Cheddar
cheese
1 teaspoon Worcestershire sauce
1¼ teaspoon salt
1/8 teaspoon pepper
2 tablespoon drippings
Using a small knife, make a pocket in each Iowa Chop by cutting into the center from the rib side, parallel to the rib bone and the surface of the chop. For stuffing, cook onion in butter until transparent and combine with rice, cheese, Worcestershire sauce, ¼ teaspoon salt and pepper. Fill pockets with 3 tablespoons stuffing. Lightly brown chops in drippings. Sprinkle with 1 teaspoon salt, place on rack in roasting pan; cover with foil Bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until done. 6 servings.
For a "down home" change of pace, fill a festival fowl with the following:
CORNBREAD STUFFING
3 quarts of crumbled cornbread
¼ cup shortening
¾ cup diced onions
1 cup chopped celery
1½ teaspoon poultry seasoning
1 teaspoon sage
1½ teaspoon salt
¼ teaspoon pepper
2 eggs (optional)
Mix all the ingredients together to make about 12 cups of dressing. Moisten with a little water or chicken/turkey broth.
SAUERKRAUT SOUP
½ pound of sauerkraut
½ pound of potatoes
1½ pints of beef stock
½ teaspoon caraway seed
1½ tablespoons flour
salt, to taste
1 egg yolk (or 1 whole egg)
1 cup cream
pepper, to taste
a little lemon juice
Rinse and drain the sauerkraut and chop. Peel and dice the potatoes. Boil the vegetables and seasonings until the potatoes are tender. Blend the flour in a little stock or water and use to thicken the soup. Boil for a minute or two, beat the egg and the cream and stir into the soup. Bring to a boil. Season to taste. Serve with a sprinkle of paprika. Serves four.
This puffy, crisp deep fried bread makes a pleasant change from tortillas to accompany, many types of dishes.
SOPAIPILLAS
4 cups regular all purpose flour
1¼ teaspoons salt
3 teaspoons baking powder
3 tablespoons sugar
2 tablespoons shortening milk (about
1¼ cups)
salad oil for deep frying
Sift flour, measure, and sift again with the salt, baking powder, and sugar. Cut in the shortening, and add milk to make a soft dough just firm enough to roll. Cover bowl and let dough stand for 30 to 60 minutes; then roll ¼ inch thick on lightly floured board and cut in diamond shaped pieces. Hear about 1 inch of oil in a frying pan to about 370° to 380°. Add a few pieces at a time; turn at once so they, will puff evenly, then turn back to brown both sides. Drain on paper toweling. Serve with butter and honey. Makes 4 dozen or more.
MONKEY BREAD
4 tubes of refrigerator or buttermilk
biscuits
¾ cup sugar
1 tablespoon cinnamon
1 cup sugar (additional)
¾ cup margarine
1½ tablespoons cinnamon
(additional)
Remove the biscuits from the tubes and cut each biscuit into fourths. Mix the first cinnamon/sugar together well, and roll each piece of the dough in the mixture. Place the pieces of dough into a greased tube (or angel food) cake pan, stacking evenly. Now, mix the second sugar/cinnamon and margarine and bring to a rolling boil. Pour over the biscuits. Bake at 350° for 40-45 minutes. Let stand 5 minutes then invert over a plate. To serve: do NOT slice just pick it off like a "monkey".
MAPLE CREAMS
2 pounds powdered sugar
1 stick margarine or butter
1 can sweetened, condensed milk
1 teaspoon maple flavoring
2/3 cup ground nuts (optional)
Mix all ingredients together well using your hands. Refrigerate overnight. The next day, roll out into teaspoon sized balls, chill again until solid; then, dip the balls in melted chocolate (one 12 ounce package of chocolate chips and ½ of a bar of paraffin. Let them set up on wax paper. Makes a lot!
TIP: To make a substitute for the Orange Tapioca Pudding: Use vanilla tapioca pudding and substitute 1 cup orange juice for the liquid or add 2 tablespoons of Tang. Prepare as per package directions.
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Jackie Olden's
CRANBERRY-ORANGE CHUTNEY
4 medium oranges
½ cup orange juice
1 pound fresh cranberries
2 cups sugar
¼ cup crystallized ginger,
diced
¼ teaspoon hot sauce
1 whole cinnamon stick
1 medium clove garlic, peeled
¾ teaspoon curry powder
¾ cup raisins
Remove outer rind from oranges to make ¼ cup thin slivers. Remove all of membrane and remaining rind from oranges, discard Cut oranges cross wise in slices about ¼ inch thick. Cut slices into quarters. Combine orange rind. juice, cranberries, sugar, diced ginger, hot sauce, cinnamon, garlic, curry and raisins, in a saucepan. Cook over medium heat until sugar is dissolved and cranberries pop open. Remove from heat. Discard cinnamon and garlic. Add oranges and mix lightly. Serve hot or cold. Store in refrigerator up to six weeks or seal in sterilized jars. Serve with turkey, ham or game.
CRANBERRY CHUTNEY
1 pound of cranberries
2½ cups sugar
1 cup water
½ teaspoon salt
½ teaspoon cinnamon
1 teaspoon cloves or a little less
Mix all ingredients together in a saucepan and simmer and stir for 10 minutes. Then, add 1 cup raisins, 1 pear (diced, either fresh or canned), the grated rind of 1 lemon, 1 apple diced, and 1 medium onion diced. Continue simmering for 20 minutes, stirring frequently, until thick. Mash some of it with a potato masher and add ½ cup chopped nuts (any kind except peanuts). Refrigerate in jars
CRANBERRY JELLO SALAD
2 packages (3 ounce size) cherry
jello
2 cups boiling water
1 cup cold water
1½ cups crushed pineapple
½ cup chopped pecans
½ cup chopped celery
1-2 cups chopped, unpeeled apples
1 jar (14 ounce) Cran-Orange relish
(by Ocean Spray)
Dissolve the jello in the boiling water: then, add the cup of cold water. Chill slightly. Add the remaining ingredients. Pour into a 2 quart, oblong casserole. Chill.
SPICY CRANBERRY CIDER
2 quarts of apple cider
1½ quarts of cranberry cocktail
¼ cup brown sugar
4 3 inch cinnamon sticks
1½ teaspoons whole cloves
1 lemon, thinly sliced
Put all ingredients into a large kettle. Heat to boiling. Reduce heat and simmer for 20 minutes. Remove the cinnamon sticks, cloves and lemon slices with a slotted spoon. Makes 25 servings.
Jackie Olden's
CRANBERRY BUNDT CAKE
1 box lemon cake mix
1 3 ounce package cream cheese
¾ cup milk
4 eggs
1¼ cup ground or chopped
cranberries (if frozen, chop while still frozen)
½ cup chopped nuts
¼ cup sugar
Blend cake mix, softened cream cheese and milk. Beat two minutes with mixer at medium speed. Add eggs and blend. Beat two more minutes. Combine cranberries, sugar and nuts and fold into batter. Pour into well greased and floured bundt pan. Bake at 350° for one hour or until done. Cool five minutes. Remove froth pan. Cool on wire rack. Dust with powdered sugar.
CRANBERRY CHEWS
4 eggs
2 cups sugar
the juice of 1 lemon
¼ teaspoon lemon flavoring
¼ teaspoon almond flavoring
2 cups flour
3 teaspoons baking powder
½ teaspoon salt
1½ cups chopped pecans or
walnuts
1 can jellied cranberry sauce,
diced into ¼ inch cubes
powdered sugar frosting if desired
Beat the eggs. Add the sugar gradually and continue beating until creamy. Add the lemon juice and the flavorings. Sift the flour, baking powder and salt together; and stir into the egg/sugar mixture Fold in the chopped nuts and the cranberry cubes. Mix just slightly. Finally, grease and flour two 10 x 15 inch jellyroll pans. Pour mixture into pans Bake at 350° for 25-30 minutes. Frost immediately if desired; and cut into squares while still warm. Makes 6 or 7 dozen
TIP: A homemade substitute for evaporated milk mix dry milk to double strength and substitute on a one to one basis.
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Jackie Olden's
TERRIFIC BREAD PUDDING
¾ cup brown sugar
3 slices white bread, buttered
generously
½ cup white raisins
2 cups milk
3 whole eggs, beaten slightly
1 teaspoon vanilla
pinch of salt
Place sugar in top part of double boiler. Cut bread into 1 inch squares and place over sugar. Add raisins. Combine milk, eggs, salt and vanilla and pour over bread. DO NOT STIR NOW OR DURING COOKING, DO NOT LIFT LID. Place over simmering water and cook for 1 hour. The brown sugar forms the sauce. Serve by dipping and spooning the sauce over the pudding. May be served warm or cold, with or without cream.
GRANDMA'S NO-BAKE/NO-COOK PUMPKIN PIE
1 cup Kool Whip
1 cup canned pumpkin
2/3 cup milk
1 3 ounce size package of instant
vanilla pudding
¾ teaspoon pumpkin pie spice
Slowly mix with a hand beater until well blended in a large bowl. Pour into a baked pastry shell and refrigerate for at least 2 hours. Garnish with more Kool Whip.
PEANUT BUTTER POPCORN BALLS
4 quarts of popped popcorn
1½ cups sugar
1½ cups white corn syrup
1½ cups of peanut butter
(either kind)
1½ teaspoons vanilla
Keep the popcorn warm in a 250° oven. Mix the sugar and syrup together in a heavy saucepan. Bring to a full boil and boil for 30 seconds, stirring constantly. Remove from heat and beat in the vanilla and the peanut butter. Pour over the warm popcorn. Mix well. Shape into balls and wrap in wax paper or Safari Wrap. Store in a cool place.
WHITE SAUCE MIX
2 cups non fat dry milk powder
1 cup flour
3 teaspoons salt
1 cup of butter (or margarine)
Cut the butter into the dry ingredients and mix well. Store in a tightly covered container in the refrigerator. To use: add ½ cup of the mix to 1 cup of milk, stirring constantly, over low heat
Here are a couple of luscious confections, courtesy of the annual "Greek Festival" in Cedar Rapids:
MELOMACARONA
½ cup corn oil
½ cup butter
1 egg yolk
½ cup powdered sugar
1 ounce whiskey
juice of ½ lemon
juice of ½ orange
½ teaspoon baking soda
½ teaspoon (heaping) baking
powder
3½ cups cake flour
½ cup honey
Beat butter and oil for 15 minutes at medium speed with large electric mixer (for portable mixer use high speed). Add egg yolk and sifted powdered sugar and beat. Blend in sifted dry ingredients, juices and whiskey. Form soft balls size of medium egg and flatten a little Bake 15-20 minutes at 350°. When cooled, and just before serving, dip cookies into a mixture of: ½ cup hot honey and 1 tablespoon water. Sprinkle with chopped walnuts and cinnamon. Makes approximately 40.
BAKLAVA
1 pound fillo (strudel leaves)
1½ pounds chopped walnuts
¼ teaspoon cinnamon
1 pound sweet butter
Melt butter. Mix walnuts and cinnamon. Butter 11 x 16 inch pan. Place 5 sheets of fillo on bottom, brushing each well with melted butter Then alternate every other sheet of fillo with nuts and butter. Place 5 sheets of fillo on top with butter in between. Cut in diamond shapes and hake at 350 for 1 hour.
Syrup:
4 cups sugar
2 cups water
2 tablespoons lemon juice
1 cinnamon stick
Boil until it starts to thicken a little. Cool and pour over hot baklava.
SPICED NUTS
1 slightly beaten egg white
1 teaspoon water
¾ cup sugar
1 tablespoon pumpkin pie spice
1½ cups salted cocktail
peanuts or mixed nuts.
Mix all the ingredients, except the nuts. In a non stick fry pan. Then, add the nuts and toss to coat. Stir over a medium heat until the nuts are dry. Serve.
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MAGGIE'S CHOCOLATE CHIP COOKIES
1 cup Mazola or Wesson oil
1 cup white sugar
1 cup brown sugar
1 cup margarine or butter
2 eggs
4½ cups sifted flour
4 teaspoons cream of tartar
2 teaspoons soda
2 teaspoons vanilla
1 teaspoon salt
1 cup chopped nuts
1 12 ounce package chocolate chips
Cream the first four ingredients: oil, sugars, and margarine. Then add the eggs. Beat well. Sift together: soda, flour, cream of tartar and salt. Add to the first mixture. Mix well. Finally, add the vanilla, nuts and chocolate chips. Mix thoroughly. Chill the dough. Roll out into small balls. Place the balls on a lightly greased cookie sheet. Bake at 350° until golden brown about 10-12 minutes.
CRUNCHY CHIP COOKIES
1 cup (or 2 sticks) of butter
½ cup granulated sugar
1½ cups packed brown sugar
2 eggs
1½ teaspoons vanilla
2 cups sifted all purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups quick oats (uncooked)
1 package (12 ounce) semi sweet
chocolate pieces
2 cups or 3 ounce Chinese noodles
Cream the butter and the sugars. Beat in the eggs and vanilla. Gradually add the sifted dry ingredients. Mix well. Stir in the oats, chocolate bits and the Chinese noodles. Mix well. Drop by teaspoons onto a greased cookie sheet, about 2 inches apart. Bake at 350° for 15 minutes. Remove to wire racks to cool. Makes 7 dozen.
CHOP SUEY CANDY
1 cup sugar
1 cup white corn syrup
½ cup evaporated milk
5 cups of corn flakes
1 cup of chopped walnuts or peanuts
1 cup of flaked coconut
Cook the syrup, sugar and evaporated milk to the soft ball stage. Then, add the corn flakes, nuts and coconut. Continue cooking to 240°. Finally, pour into a shallow, greased pan to cool. When cool, break into pieces.
MILLION DOLLAR FUDGE
4 4 ounce bars of Hershey chocolate
12 ounce package of chocolate chips
(either semisweet or milk chocolate)
1 7 ounce jar of marshmallow creme
1 tablespoon butter
1 teaspoon vanilla
4½ cups sugar
1 big can evaporated milk
1 pound of chopped nuts (optional)
In a very large saucepan or mixing bowl, break up the Hershey bars into small pieces. Next, add the chocolate chips, vanilla, marshmallow creme, butter, and combine well. Then, in a heavy saucepan, combine the milk and the sugar. Bring to a boil and cook for 6 minutes (carefully). Pour the hot milk mixture over the chocolate mixture. Blend until smooth and creamy. Finally, stir in the nuts. Drop by teaspoons onto wax paper (or a greased cookie sheet). May be frozen after they set up.
CHOCOLATE COCONUT DROPS
Melt 2 tablespoons butter with 2 tablespoons of water and 1½ teaspoons vanilla. Then, in a bowl, blend together: 2 cups of sifted powdered sugar; ½ cup non fat, dry milk and 1/8 teaspoon salt. Stir these dry ingredients into the butter mixture, along with 2 2/3 cups flaked coconut. Mix well. Shape into balls about 3" inch in diameter. Let stand for 30 minutes or until firm. Meanwhile, melt 2 2 ounce squares of semi sweet chocolate in the top of a double boiler. (Do NOT use chocolate chips). Cool slightly and dip the top half of each candy into the chocolate. Stand the candy on the bottom and let them setup. Makes about 36 candies.
COCOA/PEANUT BUTTER FUDGE
2 cups sugar
2 tablespoons cocoa
1 cup milk
butter the size of a walnut
Cook these ingredients together to the "soft ball" stage. Remove from heat. Add 1 tablespoon of marshmallow creme and 2 tablespoons of peanut butter. Beat until smooth. Pour into a buttered pan. Cut before it sets firm.
DOUBLE PEANUT CLUSTERS
(from Martha Bohlson)
½ cup peanut butter (either
kind)
1 cup or 6 ounce semi sweet chocolate
bits
Melt these ingredients in the top of a double boiler and blend well. Remove from the heat. Add 1 cup peanuts, and 1 teaspoon vanilla. Mix well. Drop by teaspoons onto wax paper on a cookie sheet. Chill.
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Jackie Olden's
HALLOWEEN PEANUT BUTTER CANDY
CUPS
1/3 pound graham cracker crumbs
(11 double graham crackers, crushed)
½ cup butter, melted
½ cup margarine, melted
1 cup peanut butter
1 pound powdered sugar
1 12 ounce package chocolate chips,
melted over hot water
Combine first five ingredients until smooth. Press into a buttered 9 x 13 inch pan. Spread melted chocolate chips over mixture. Refrigerate until firm. Warm slightly at room temperature and cut into squares. (Chocolate will not crack when slightly warm). Makes four dozen.
PECAN FRUIT ROLL
½ pound of dried apricots,
chopped fine
½ pound of pitted dates,
chopped fine
1 cup shredded coconut
1 cup marshmallows, cut fine
1 cup drained maraschino cherries,
cut in half
Mix all ingredients together thoroughly. Shape into a 1½ inch diameter roll. Then, roll in ¾ cup chopped pecans. Chill for several hours. Slice ¼ inch thick and serve. Yields about 1½ pounds.
A FURNITURE POLISH Put 6 tea bags in a quart of water and boil. Remove the tea bags and cool to lukewarm. Use to wipe/dust the furniture.
Got some extra apples? Try this idea:
APPLE/CHEDDAR NUT BREAD
½ cup butter or margarine
2 eggs
½ teaspoon salt
1 cup ground apples, pared
¼ teaspoon anise extract
(optional)
½ cup chopped nuts (pecans,
walnuts, etc.)
½ cup sugar
2 cups silted, all purpose flour
1 teaspoon soda
1 teaspoon baking powder
1 cup shredded cheddar cheese
Preheat oven to 350°. Cream the butter and sugar till smooth. Add the eggs and beat until fluffy. Sift together the flour, soda, baking powder and salt. Stir into the creamed mixture. Add the anise extract, apples, cheese and nuts. Mix just enough to blend. Turn into a buttered loaf pan, 9 x 5 x 3 inches. Bake at 350° for 50 minutes or until done. Remove from pan and cool on a wire rack. Makes one loaf.
Homemade apple pie filling was on the mind of many listeners this year. Here are a couple of samples:
HOMEMADE APPLE PIE FILLING
5 cups sliced apples
½-¾ cup sugar
¼ teaspoon cinnamon
1 tablespoon tapioca
¼-½ cup water
1 tablespoon lemon juice
Cook all ingredients, except the apples, until thick and clear. Then, add the apples and cook until tender. Pour into hot, sterilized jars. Process for 20 minutes in a boiling water bath.
ANOTHER APPLE PIE FILLING
10 cups water
4½ cups sugar
1 cup cornstarch
2 teaspoons cinnamon
¼ teaspoon nutmeg
1 teaspoon salt
2-3 drops of yellow food coloring
5½ pounds apples, cored,
peeled and sliced
3 tablespoons lemon juice
In a LARGE saucepan, blend the sugar, cornstarch, cinnamon, nutmeg and salt. Stir in the 10 cups water and cook (stirring constantly) until mixture comes to a boil and thickens. Then. add the lemon juice and the food coloring. Remove from heat. Fill hot sterilized jars to the neck with the sliced apples. Pour the hot, thickened syrup (to the neck) over the apples. Put the lids on and process in a hot water bath for 20 minutes. Makes 7 quarts.
FRUITFUL DROPS
1¾ cups flour
1 cup brown sugar
½ cup butter
¼ cup buttermilk or sour
milk
1 egg
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon
2 teaspoons vanilla
1 cup halved red or green candied
cherries
1 cup chopped pecans
1 cup chopped dates
Use halved cherries for garnish. Combine all the ingredients except the cherries, dates and nuts, and mix well. Then, stir in the dates, cherries and nuts Drop by rounded teaspoons onto a greased cookie sheet. Top each "ball" with a candied cherry half. Bake at 450° for 8-10 minutes. Yields 3 dozen.
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Susan Kranwinkle's
HOT BUTTERED CHRISTMAS PUNCH
(non alcoholic)
8 whole cloves
3 pieces of crystallized ginger
2 cinnamon sticks
8 whole allspice
1½ cups water
1½ cups sugar
1 quart orange juice
3 cups apple cider
½ cup fresh lemon juice
2 tablespoons butter, cut in small
pieces
Tie the spices in a cheesecloth bag and boil uncovered for 10 minutes in the water. Remove from heat and remove bag of spices. Add sugar to hot water and stir until dissolved. Add orange juice, apple cider, and lemon juice to the water and reheat. Just before serving, melt the butter on top of the hot punch. Serves 10. This is a great recipe to serve to all ages after a caroling party or before your Christmas dinner; children and adults love it.
RED TAFFY APPLES
4 cups granulated sugar
½ cup corn syrup
1½ cups water
1 teaspoon wild cherry flavoring
a little red food coloring
8 medium sized apples
8 sticks
Combine the sugar, corn syrup and water. Boil until mixture reaches 285° on the candy thermometer. Add the wild cherry flavoring and the food coloring. Dip the apples (with sticks) into the hot candy and twirl to remove the excess. Stand on butter cookie sheets or wax paper to set. Makes 8.
GRANDMA'S "HAPPY" CRANBERRIES
10 small sweet pickles
1 pound of cranberries
2 oranges, unpeeled, but quartered
and seeded
Put these 3 ingredients through a food grinder. Then, add 2/3 cup of sugar. Mix well and refrigerate. Note: can be frozen.
FAMOUS CANDY BARS
½ cup light sugar
½ cup brown sugar (packed)
1 cup light Karo syrup
1 cup peanut butter
6 cups Corn Flakes
1 cup salted peanuts
1 6 ounce package semi sweet chocolate
bits
1 6 ounce package milk chocolate
chips
In a saucepan, mix the two sugars and the syrup, over low heat. Mix well. Bring to a boil for 1 minute. Remove from heat and add the peanut butter and stir well. Meanwhile, mix the peanuts and the corn flakes together in a large bowl. Then, pour the peanut butter/syrup mixture into the nuts/corn flakes mixture. Mix well. Next, press into a buttered 9 x 13 inch pan. Melt both of the packages of chocolate chips together and spread over the top of the mixture in the pan. Let it set for about 5-10 minutes. Finally, cut into pieces and cool. Enjoy like an "O Henry".
A LOW-CAL DRESSING
1 can (10 ounce) tomato soup
1 cup cottage cheese
1 tablespoon sweet pickle relish
2 tablespoons lemon juice
Blend all ingredients together well. Chill. Shake before serving. Makes 2 cups.
