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The time has rolled around again for your editor to greet you with the happiness and cheer of the holiday season. As the year draws to a close, it is appropriate to reflect on the blessings of living here in the midwest where life has a different tempo, where the quality of life reaches dimensions not enjoyed on other parts of this planet, and where our children can play learn, and grow without the fears that face other children today. May your Holidays reflect thankfulness, happiness and peace. Wishing you a healthy and happy 1983!
CHOCOLATE CHIP PUDDING COOKIES
2¼ cups unsifted all purpose
flour
1 teaspoon baking soda
1 cup butter or margarine, softened
¼ cup granulated sugar
¾ cup firmly packed light
brown sugar
1 teaspoon vanilla
1 package vanilla instant pudding
2 eggs
1 package (12 ounce) chocolate
chips
1 cup chopped nuts, optional
Combine butter, sugar, vanilla, pudding mix, and beat till smooth and creamy. Beat in egg and gradually add flour and baking soda. Stir in chips and nuts. Batter will be stiff. Drop by teaspoons 2 inches apart an ungreased baking sheet. 375° 8-10 minutes.
Combine:
STRAWBERRY COOKIES
(No Bake)
1 can sweetened condensed milk
1 cup flaked coconut
1 tablespoon sugar
¾ pound almonds, ground
½ teaspoon almond extract
½ teaspoon vanilla extract
2 packages strawberry jello (reserved
½ package)
Mix well. Let stand in refrigerator 1 hour. Shape in strawberries. Roll in remaining jello. Make powdered sugar frosting. Tint green for stems.
RAISIN FILLED COOKIES
2 scant cups sugar (1 cup white,
1 cup brown)
¾ cup shortening
½ teaspoon salt
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda (Dissolved
in small amount of vinegar)
1 cup sweet milk
3 teaspoons baking powder
flour to make dough manageable
Filling:
1 pound raisins, grind in food grinder
1 cup sugar
1 cup water
2 tablespoons flour
1 teaspoon vanilla
Combine sugar, shortening, and salt. Mix till creamy. Add eggs, vanilla, baking soda, milk, baking powder, and flour. Refrigerate overnight. For filling: cook raisins, sugar, and water over low heat for 5 minutes. Thicken with flour and add vanilla. Cool. Roll out dough ¼ inch thick. Dip cutter in sugar. Make small as they will double when baking. Place 1 tablespoon filling in center and cover with another cookie. Crimp edges to seal. Beat egg in small container and with pastry brush, brush each cookie. Bake 350° 10 minutes or till light brown.
MARSHMALLOW DESSERT
½ pound large marshmallows
¼ cup milk
1 cup whipping cream, beaten till
stiff
½ cup chopped nuts
1-2 tablespoons candied cherries,
chopped
Cut marshmallows in small pieces. Add milk, cook in double boiler till melted. Remove from heat. Stir well. When cool fold in whipped cream, most of the nuts, and candied cherries. Pour into mold and chill at least 8 hours. Place on serving dish and garnish with reserved nuts and cherries. Surround with fresh fruit or whipped cream topped with cherry.
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Dave and I would like to share these two recipes with you. They are from our trip to Sycamore Mall in Iowa City. Thank you for letting us be a part of your Food Fest.
AMISH APPLE CAKE
2-1/3 cups flour
2 cups sugar
2 teaspoons baking soda
¾ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon cloves
½ cup margarine
2 eggs
4 cups chopped apples
Method as for any other cake. Bake for 45 minutes at 325° in a 9 x 13 inch pan.
Caramel frosting
Melt ½ cup butter or margarine. Add 1 cup brown sugar, boil. Stir 1 minute, or until slightly thick. Cool slightly. Add ¼ cup milk, beat smooth. Beat in about 3¼ cups sifted confectioners sugar till it is of spreading consistency.
MASHED POTATO MINTS
1 medium potato, peeled and quartered
2 tablespoons milk
1 teaspoon salt
1 teaspoon vanilla
2 boxes powdered sugar, sifted
food coloring and flavoring
Boil potatoes in a small amount of water. When tender, remove cover and boil out all of the water. Beat until fluffy with electric mixer. Add milk, salt and vanilla. Slowly add powdered sugar until mixture is very thick. Divide mixture into thirds or quarters. Add flavoring and coloring as desired. Yield: 150 mints. Drop by teaspoon onto waxed paper or push through cookie press. Let stand until firm. Store in air tight container (Use the rubber molds).
SNICKER CAKE
1 box German chocolate cake mix
1 (14 ounce) package caramels
1 stick butter or margarine
1/3 cup milk
¾ cup chocolate chips
1 cup pecans
Prepare cake mix per package directions. Pour ½ into greased 9 x 13 inch pan. 350° 20 minutes. Meanwhile: melt caramels, margarine, and milk in double boiler. Remove cake from oven. Pour caramel mixture over it. Top with chocolate chips and pecans. Dot remaining batter over top. Return to oven 250° 20 minutes. Turn oven to 350° 10-15 minutes.
GOLDEN MINIATURES
4 cups sifted flour
2 teaspoons baking powder
1½ teaspoons nutmeg
2 teaspoons cinnamon
½ teaspoon salt
2 cups butter or margarine
2 cups brown sugar, firmly packed
12 eggs
1 tablespoon grated lemon peel
3 cups coarsely chopped pecans
and walnuts
candied pineapple and cherries,
cut up
1 cup raisins
Sift flour, baking powder, nutmeg, cinnamon and salt together. Reserve 1/3 cup. Cream butter and brown sugar. Add eggs one at a time. Beat well. Gradually add flour mix, mixing well. Add lemon peel. Take 1/3 cup flour and mix with fruit/nut mix. Stir into batter. Spoon into 12 greased and floured soup cans. Leave 1½ inches at top. Bake 275° 1 hour 15 minutes or till cake tests done. Cool and frost before serving.
Frosting:
2 cups sifted powdered sugar
1 tablespoon soft butter
1 tablespoon milk
½ teaspoon vanilla
Mix well and drizzle over cake.
MAPLE CAKE
¾ cup maple blended syrup
½ cup sugar
¼ cup butter or margarine
1 egg
2 cups sifted flour
1½ teaspoons baking powder
1 teaspoon ginger (optional)
½ teaspoon soda
½ teaspoon salt
1 cup sour cream
1 cup chopped pecans
Beat first three ingredients till creamy. Blend in eggs. Sift flour, baking powder, ginger, soda, and salt. Add to creamed mixture alternately with sour cream. Blend well. Stir in nuts. Pour into prepared 11x17 inch pan. 375° 35-40 minutes. Cool and frost.
Frosting;
13 ounce package cream cheese, softened
1½ cups confectioners sugar,
sifted
2 teaspoons maple syrup
EQUIVALENTS:
1¼ cups shortening equals 1 cup oil. 1 cup shortening equals ¾ cup oil.
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BINGO BARS
3 eggs
2 cups sugar
1¼ cups salad oil
2 cups flour
2 teaspoons soda
2 teaspoons cinnamon
4 ounce jar applesauce, baby food
4 ounce jar apricots, baby food
4 ounce jar carrots, baby food
1 cup pecans or other nutmeats
Mix in order given. Beat eggs and sugar, add oil and blend. Sift dry ingredients together. Combine baby foods in bowl. Add alternately to first mixture. Add nuts. Grease 10x15 inch pan. (Jelly roll pan) Bake 350° 20 minutes. Frost with cream cheese hosting.
APPLE LEATHER
2 pounds apples, cored and quartered
(DO NOT peel)
¼ cup lemon juice
½ cup sugar
1 teaspoon cinnamon
Cook apples till just slightly mushy. Put lemon juice in blender, gradually add apples. Puree and pour into bowl, adding sugar and cinnamon. Mix. Fruit Fresh can also be added at this time. Pour on trays covered with plastic wrap. Pour to ¼ inch thick. To dry, bake 6-10 hours in dehydrator. 25-30 hours (200-300°) in oven.
CHOCOLATE CREAM CHEESE DROPS
1 (3 ounce) package cream cheese,
softened
½ stick oleo
1 tablespoon evaporated milk
1 tablespoon mint extract
1 teaspoon wintergreen extract
2 drops red food coloring, if desired
4½ cups powdered sugar
7 squares chocolate almond bark
Blend cheese and oleo. Stir in milk. Add 2 cups powdered sugar. Divide in ½, put ½ in another bowl. Put mint flavoring in one bowl and wintergreen in another. Add the other 1¼ cups of powdered sugar to each bowl. Shape into acorn sized balls. Place on foil lined cookie sheet. Push a round toothpick into the center of each ball. Freeze for 2-3 hours. Melt almond bark in a small deep container over hot but not boiling water. Dip balls in melted chocolate. Place balls back on foil and refrigerate. Store in tight container in cool place. Bring out into room temperature 1 hour before serving. Makes about 40.
A lot of discussion on the air about this recipe. Try it and enjoy!
FRENCH SILK PIE
Baked and cooled 8-9 inch crust
½ cup soft butter
¾ cup sugar
2 (1 ounce) squares unsweetened
chocolate, melted
3-4 eggs
1 teaspoon vanilla
1 cup whipped cream, whipped and
sweetened
2 tablespoons finely cut pecans
Beat butter and cream sugar. Mix in chocolate and vanilla. Beat in eggs one at a time. Beat 3-5 minutes on high after each egg. Fold in cream and pour into crust. Chill. Sprinkle nuts on top.
COCOA CRUSTED PEACH & CREAM PIE
1 package (11 ounce) pie crust mix
2 tablespoons sugar
¼ cup cocoa
1/3 cup finely chopped pecans
1/3 cup water
1 can (1 pound 14 ounce) sliced
cling peaches, drained
4 eggs
1 cup (½ pint) heavy cream
¼ cup sugar
1 tablespoon vanilla
¼ teaspoon nutmeg or cinnamon
(if preferred)
Mix pie crust mix with sugar, cocoa, and pecans. Stir in water. Knead dough till forms ball. Roll out on floured surface 12 inches round. Place into ungreased 9 inch pie pan. Fold over edge. Flute to high edge. Place drained peaches in pie shell. Beat remaining ingredients till smooth. Pour over peaches. 350° 40-45 minutes (preheated). Bake till golden brown, puffed up and firm. Cool.
POTATO DONUTS
2 cups mashed potatoes
1 cup white shortening
1 quart milk
1 cup sugar
1½ teaspoons salt
2 beaten eggs
Soak 3 packages yeast in ½
cup very warm water plus 1 tablespoon sugar
11-12 cups flour
In a large bowl, mix shortening, potatoes, milk, 1 cup sugar and salt. Heat till warm. Add eggs. Add dissolved yeast and flour till handles well. Cover. Let rise till doubled, knead down, let rise again and roll out. Cut and let rise. Fry 350° in deep fat,
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This was probably our most unusual and popular recipe for this bulletin. Our thanks to Steve Carpenter for hosting the show the day this came in.
BUTTERSCOTCH DUMPLINGS
Sauce:
1½ cups brown sugar
1½ cups hot water
2 tablespoons butter
pinch of salt
Heat together, while stirring up dumpling batter. . .
½ cup sugar
1 tablespoon butter
¼ teaspoon salt
1 cup flour
1½ teaspoons baking powder
1 teaspoon vanilla
½ cup milk
Mix together and drop by spoons into heated sauce. Cover and cook for 20 minutes over medium heat. LEAVE LID ON. . . DO NOT PEEK. Serve hot or warm.
OVEN BEEF STEW W/DUMPLINGS
1½ pounds trimmed stew meat
2-3 carrots, chunked
1 onion, sliced or diced
2 medium potatoes, quartered
½ (10 ounce) package frozen
peas
1 teaspoon salt
2 cans tomato soup
1 can water
Combine in large casserole. Cover and bake 275° for 4½-5 hours.
Dumpling: 20 minutes before serving. . .
¼ teaspoon poultry seasoning
2 cups Bisquick
2/3 cup milk
Mix and drop by spoonful in hot stew mix. Cook uncovered 10 minutes. Cover and cook an additional 10 minutes.
An Open Line favorite, and time for a reprint in the bulletin.
AMANA PICKLED HAM
1 quart boiled ham, cut into small
pieces
2 cups water
1 cup vinegar
1 large onion, chopped
Combine and let stand overnight in porcelain crock or bowl.
STEW
Heat 2 tablespoons fat in pressure cooker. Add 2 pounds cubed beef and brown 15-20 minutes. Slice large onion and add 4 cups hot water.
1 tablespoon salt (or to taste)
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons dark brown sugar
1 bay leaf
¼ teaspoon pepper
¼ teaspoon paprika
Cover and simmer at 15 pounds pressure for 15 minutes or cover and simmer 2 hours. Cool. Add 6 carrots, quartered, and 1 pound small white potatoes. Cook at 15 pounds pressure for 5 minutes or cover and simmer 30 minutes. Pour ½ cup cold water into small container. Add ¼ cup flour. Push vegetables and meat to one side and add flour/water mix. Stir till stew is thick.
AUTHENTIC HUNGARIAN GOULASH (from Mike Hamory)
2 slices bacon, chopped
1 large onion, chopped fine
1 pinch caraway seeds (12 seeds)
3 tablespoons Hungarian paprika
(Barlows)
1 pound chuck roast, cubed 1 inch
1 large fresh tomato, chopped or
1 (8 ounce) can tomato sauce
1 medium bell pepper, sliced thinly
lengthwise
Sauté bacon, do not burn. Add onion and caraway seed and cook until transparent. Add paprika, meat, and brown the whole dish. Add tomato and pepper. Simmer 2-2½ hours until meat is tender. Best served 24 hours later. (Can substitute chicken, lamb, veal, pork, pheasant.) Can add 8 ounces drained sauerkraut and 4 ounces sour cream; makes Transylvania Goulash.
HEARTY VEGETABLE BEEF SOUP
3 quarts water
2 cups chopped cabbage
1 onion, chopped
2 cups carrots, sliced or diced
1½ cups diced zucchini
1 cup diced kohlrabi
1 tablespoon salt
½ teaspoon black pepper
Bring to boil. Simmer 1 hour. Add 2 to 3 cups diced or chunks potatoes. Stir well. Drop ½ pound lean ground beef in small chunks over vegetables. Stir. Cover, simmer 45 minutes. Add 1-2 tomatoes the last 20 minutes.
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For the "wild game" hunters in your family, here is an easy recipe for them to use.
CROCK POT SQUIRREL
1-2 squirrels, cut. Dredge in flour and brown in vegetable oil. Season with salt and pepper to taste. Add carrots, potatoes, celery and onion (cut up). Add 1 small jar mushrooms, drained. Top with 2 cans golden mushroom soup. Add a bit of water. Cook on low for 8-10 hours.
CHEESY CHILI-MAC
2 tablespoons butter
1 cup chopped onions
¾ cup chopped green pepper
2 (15½ ounce) cans dark
red kidney beans, drained
1 (16 ounce) can tomatoes, undrained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 teaspoon Worcestershire sauce
few drops hot pepper sauce
8 ounces shredded cheddar cheese
2 cups cooked elbow macaroni
Melt butter in 4 quart dutch oven. Sauté onion and green pepper till tender, about 5 minutes. Stir in beans, tomatoes, tomato sauce, and seasonings. Bring to boil, stirring frequently. Reduce heat. Simmer covered 30 minutes, stirring occasionally. Remove from heat. Stir in cheese till melted. Do NOT boil. Stir in cooked macaroni and heat to serving temperature. Serve. (9 cups)
JEWISH LIGHT RYE BREAD
1 package dry yeast
1 cup warm water
2 cups rye flour
Next day:
1 package yeast
1 cup warm water
3 cups rye flour
Combine two mixtures and let rise 2 hours.
1 tablespoon salt
1 cup warm water
1 tablespoon malt
caraway seeds
2 cups all purpose flour
1 cup rye flour
Mix and add to other mixture. "Round up and let recover." Use long or round loaf pans. Should be greased and sprinkled with corn meal. Rise 12 minutes, 375° 55 minutes.
Not to be confused with recipes in the past. . . . this has been approved by the Extension Service, Please follow as directed.
ZUCCHINI-PINEAPPLE
4 quarts zucchini, grated or diced
1¼ cups bottled lemon juice
1 (46 ounce) can unsweetened pineapple
juice
3 cups sugar
Coarsely grate or chop peeled zucchini. Mix with lemon juice, pineapple juice, and sugar. Simmer 20 minutes, stirring frequently. Fill hot mixture, leaving 1½ inch head space. Be careful to distribute the solids and liquids evenly between the jars. Wipe jar rims and adjust lids. Process in boiling water bath 20 minutes for pints and 25 minutes for quarts. Yields 3-4 quarts or 6-8 pints. NOTE: This is not a jam recipe.
SCALLOPED PINEAPPLE
1 cup butter
2 cups sugar
3 eggs
¼ cup milk
#2 can pineapple tidbits and juice
4 cups finely cubed white bread,
toasted
Cream butter and sugar. Add eggs and milk. Fold in pineapple and bread. Pour in ungreased 9x13 inch pan. 350° 1 hour.
PUMPKIN PRESERVES
4 pounds pumpkin
2½ pounds sugar
1 pound dried apricots
Peel and cut pumpkin in small pieces. Put sugar over pumpkin. Let stand overnight. Wash and cut apricots in small pieces. Add 2 cups warm water. Let stand 2 hours. Add apricots to pumpkin. Bring to slow boil and cook till clear. Put in sterilized jars. Cover with paraffin.
PARTY MINTS
2 ounce package cream cheese
¼ teaspoon any flavoring
1 2/3 cups powdered sugar
any coloring
Have the cheese at room temperature. Mash with spoon. Add flavoring, add sugar a little bit at a time, while kneading. Form into ball, pinch off portions, roll in granulated sugar, and place in mint molds. Unmold and ready to serve. Makes 40-50 mints.
TO REMOVE RUST FROM CONCRETE:
Soak kitty litter with coca cola and place on rusted and greasy areas.
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GERMAN CHOCOLATE CAKE AND ICING
1 pack German sweet chocolate
½ cup boiling water
1 cup butter or margarine
2 cups sugar
4 unbeaten egg yolks
1 teaspoon vanilla
½ teaspoon salt
1 teaspoon baking soda
2½ cups cake flour
1 cup buttermilk
4 egg whites, stiffly beaten
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks one at a time. Beat well after each addition. Add chocolate and vanilla. Mix well. Sift together salt, soda, and flour. Add alternately with buttermilk to chocolate mixture, beating well; beat till smooth. Fold in beaten egg whites. Bake in either 8 or 9 inch layer pans (3) or loaf pan. Bake at 350° 30-40 minutes for layers or 40-50 minutes for loaf.
Icing:
1 cup evaporated milk
1 cup sugar
3 egg yolks
¼ pound margarine
1 teaspoon vanilla
1½ cups coconut
1 cup chopped pecans
Combine milk, sugar, egg yolks and margarine. Add vanilla, cook over low heat, stirring constantly until thickened. Add coconut and chopped pecans. Beat until thick enough to spread.
LEMONADE CAKE
1 package lemon cake mix
1 package (4 serving) lemon pudding,
instant
4 eggs
1 cup water
¼ cup oil
Combine ingredients in large mixing bowl. Mix well. Beat at medium speed 4 minutes. Pour in greased and floured 9 x 13 pan. 350° 45-50 minutes or till tests done. Cool in pan for 6 minutes. Prick cake all the way to bottom all over top. Spoon lemonade glaze over.
Glaze:
1 (6 ounce) can lemonade concentrate,
thawed
1 cup powdered sugar
Blend till smooth. Spoon over cake.
QUICK HOLIDAY FRUIT CAKE
2 eggs, slightly beaten
2 cups water
2 packages Date Nut Quick Bread
Blend together.
4 cups candied fruit, cut in small
pieces
2 cups chopped nuts
2 cups raisins
Mix. Grease and four tube pan. 300-325° 1 hour and 15 minutes.
LOW CAL BANANA CAKE
1 egg, separated
1 slice bread, finely crumbled
1/3 cup non fat milk
1 banana, mashed
½ teaspoon baking soda
1 tablespoon flour
1 teaspoon vanilla
1 teaspoon cinnamon
Mix egg yolk, bread crumbs, powdered milk, banana, baking soda, cinnamon and flour plus vanilla together. Beat egg whites till stiff and fold into mixture. Pour into 8x8 sprayed pan. Bake 30 minutes at 350°.
PEAR COCONUT PIE
5 pears or more
¾ cup sugar
½ cup coconut
1½ tablespoons tapioca
2 tablespoons butter
1 teaspoon grated orange rind
¼ cup orange juice
½ teaspoon nutmeg
Mix altogether, place in unbaked pastry shell (2 crust). Bake 30-40 minutes at 400°.
HOT BUTTERED RUM
1 cup softened margarine
½ cup brown sugar
½ cup sifted powdered sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 pint vanilla ice cream, softened
Cream margarine, sugars, and spices (electric mixer can be used.) Blend in ice cream and turn into freezer container. Seal and freeze. Will not freeze solid. To use, spoon 2-4 tablespoons of mix into mug and 3 tablespoons rum plus ½ cup boiling water. Stir well. A cinnamon stick can be added.
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WINTER SQUASH RECIPE
3
acorn squash, halved and remove seeds
¼
cup butter or margarine
1
onion (small), chopped
2
winter pears, peeled, cored and chopped
½
teaspoon ground ginger
½
teaspoon mace
½
teaspoon nutmeg
2
tablespoons brown sugar
2
tablespoons bourbon
Preheat oven to 400°. Place squash halves cut side up in baking pan. Pour 1 inch of water in bottom of pan. Cover with foil. Bake 30 minutes. Meanwhile heat butter, and sauté onion till soft. Stir in pears, spices, sugar, and bourbon. Simmer for 5 minutes until blended. When squash is tender, fill halves with pear mixture. Return to oven and bake another 15 minutes. Serves 6.
SCALLOPED POTATOES
How to keep from curdling. Slice potatoes, place in casserole dish. Layer with salt and butter plus flour. Put in oven at 350°, bake with NO liquid 15 minutes. Heat milk to warm temperature and pour over already baked potatoes. Bake for remainder of time.
TACO SAUCE
6-8
medium tomatoes, chopped
3
onions, chopped
5
jalapeno peppers
2
tablespoons oregano leaves, crushed
½
teaspoon garlic powder (optional)
2
teaspoons salt
Mix well. Make about 3 pints.
SANDY'S OVERNIGHT COMPANY SALAD
Layer all of this in big bowl and seal shut:
1
head lettuce, cut up
½
cup green pepper, cut up
½
chopped onion
1
box frozen peas, rinsed and drained
1
cup salad dressing
2
tablespoons sugar
4
ounces cheddar cheese, shredded
crispy
bacon or Baco bits
Cover after putting all of this in layers and store overnight in refrigerator. Serve in layers or toss lightly to mix.
This could be a good project for those stay at home wintery days ahead.
APPLE PULP POMANDERS
4
cups apple pulp
1
heaping tablespoon cloves
1½
teaspoons ginger
1
tablespoon nutmeg
3
tablespoons orris root
Mix well. Shape into balls.
Blend:
6
tablespoons orris root
10-12
drops essence oil (essence of rose)
½
cup cinnamon
½
cup ground cloves
Roll balls in above mixture until they begin to feel dry. Makes 50 pomanders. Let dry. Wrap in square of organdy. Hang up to dry.
BRANDIED FRUIT STARTER
1
cup crushed pineapple, drained (or tidbits)
1
cup apricot brandy
1
cup drained maraschino cherries
1
cup chopped peaches, drained
3
cups sugar
Mix and let stand at room temperature for 4 weeks. Then, every 2 weeks add 1 cup sugar and 1 cup fruit alternating the fruits each time. Stir every day and keep the lid loose.
FLAPPER PUDDING
1
cup finely crushed vanilla wafer crumbs
¾
cup soft butter or margarine
2
cups sifted powdered sugar
2
egg yolks (room temperature)
2
stiffly beaten egg whites (room temperature)
1
(9 ounce) can crushed pineapple (well drained)
¼
cup chopped California walnuts
Spread ½ of crumbs in bottom of 10 x 6 x 1½ inch pan. Cream butter. Gradually add powdered sugar till light and fluffy. Add egg yolks, one at a time, beat well after each addition. Beat 1 more minute. Fold in egg whites (mix may looked curdled). Beat at medium speed a few seconds or till smooth. Fold in pineapple and nuts, spread over crumbs. Top with remaining crumbs. Chili till firm (5 hours or overnight). Cut into 10 squares, garnish with cherries.
BEET SALAD
1½
cups diced beets
1
cup crushed pineapple
1½
cups beet juice
Heat to simmer. Add 1 package lemon jello, ¼ cup sugar, 1 teaspoon salt, and ½ cup nuts.
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A few more microwave recipes to add to our growing collection.
MICROWAVE CORN RELISH
1 cup sugar
2 tablespoons corn starch
¼ cup minced onion
½ cup green pepper
1 tablespoon mustard seed
¼ teaspoon celery seed
¼ teaspoon turmeric
1 cup vinegar
½ cup hot water
4 cups cooked corn
Cook green pepper and onion 1-2 minutes on high in a 3 quart casserole. Combine dry ingredients. Gradually add vinegar and water. Cook on full power 5 minutes or till thick and clear. Add corn and return to oven for 15-17 minutes on full power. Stir well after 7 minutes. Place in prepared jars.
CRISPY MICROWAVE CHICKEN
1 cup corn flake crumbs
¼ cup finely chopped almonds
1 tablespoon dried parsley
½ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon garlic powder
Dip thicken in melted butter. Roll in crumbs mix. Microwave 7 minutes per pound. Cover tightly with paper towel (not waxed paper) when in microwaving.
BEAN SOUP
(Microwave)
2 cups dry beans, peas, lentils, etc. Any combination using ¼ cup of 8 kinds. Soak overnight and drain. Add 2 quarts water (4 quart or larger casserole or pot) and cover tightly. Microwave on high 15-20 minutes. Microvave on simmer (3 or 1/3 power) 90 minutes.
Add:
1 large onion, chopped
2-3 cups tomatoes (#202 can)
1 (8 ounce) can tomato sauce
¼ teaspoon cayenne pepper
or 1 teaspoon chill powder, or 1 dry red chili
2 tablespoons molasses
1-2 tablespoons lemon juice
salt and pepper to taste
Cover loosely. Microwave high 5 minutes and then simmer 25-30 minutes.
A Halloween treat and tip on make up to tuck away for next year.
HALLOWEEN POPCORN BALLS
9 cups popped corn
1 cup white corn syrup
small package orange jello
½ cup sugar
Heat all ingredients, except popcorn, to just boiling point. Do NOT boil. Pour mix over popped corn. Stir and shape into balls.
FAST CLOWN MAKE UP:
1-2 drops food coloring to 2 teaspoons cold cream.
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THE WMT OPEN LINE six issues per
year published bi-monthy
WMT Stations, Inc.,
P. 0. Box 2147,
Cedar Rapids, Iowa 52406
Subscription Rate: $3.00 per year
Dave Hinman, Editor
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