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Alas, we have again come to the most magical time of the year in the middle of all these wonderful holidays ... but it wasn't always so. Hundreds of carols were written in England during the 15th and 16th centuries. Many had pious lyrics, but some were plainly intended as drinking songs to accompany wassail and merry making. Puritans took a dim view of carols and in 1647, after they won control of Parliament, they made it a crime to publish or sing a Christmas carol. Fortunately the low was repealed, but it was not until the 18th century that caroling began to make a comeback in England. Our wish for you is for magic in your holidays ... the kind of magic that the kids know very well ... the kind that we adults, sadly, grow out of. Here's to recapturing the magic. Happy Holidays!
OVERNIGHT COFFEE CAKE
Sift:
2 cups flour
½ teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
Cream:
6 tablespoons oleo
½ cup brown sugar
½ cup white sugar
2 eggs, beaten
Add dry ingredients to creamed mix, alternately with 1 cup buttermilk or sour milk and 1 teaspoon vanilla. Beat well. Pour into greased 9 x 13 inch pan. Sprinkle with topping. Cover and refrigerate overnight. Bake at 350° for 35 minutes.
Topping:
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
nuts (optional)
Sprinkle over batter before baking.
This was probably our most requested recipe...
CHOCOLATE CHIP CAKE
1¾ cups quick oatmeal
1 stick margarine
Pour 2½ cups boiling water over oatmeal and margarine. Cover. Let stand 10 minutes. Beat together:
2 eggs
1 cup white sugar
1 cup brown sugar
Add oatmeal mix. Sift together and add:
1¾ cups flour
1/3 cup cocoa
½ teaspoon salt
1 teaspoon soda
Add ½ of a 12 ounce package chocolate chips. Pour in 9 x 13 inch greased pan. Top with remaining chocolate chips. Bake 40 minutes at 350°. Does NOT need frosting
NEW CHOCOLATE CHIP COOKIE
From Iowa State University
¼ cup light corn syrup
¼ cup brown sugar
1 tablespoon vegetable shortening
2 egg whites, whipped until stiff
peaks form
2 tablespoons water
½ teaspoon vanilla
2/3 cup flour
½ cup instant, non fat dry
milk powder
½ teaspoon baking soda
½ teaspoon salt (optional)
1½ cups quick oats, uncooked
2 tablespoons bran cereal
½ cup Nestles chocolate
chips
Cream first 3 ingredients until smooth and creamy in a 1½ quart bowl. Add whites, water and vanilla Mix on medium speed 1 minute or until smooth. Add flour, dry milk, soda, and salt. Mix 2 minutes on low speed until thick and fluffy. Stir in oats, bran and chips. Place on greased cookie sheet. Bake at 375° for 11-12 minutes.
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Here are just a few of the many recipes Dave received at the Farm Progress Show.
FOOD FOR THE GODS
Pauline Thomann, Middletown, IA
4 eggs, separated
Beat the whites to stiff peaks and then beat the yolks until light and lemon colored. Then combine the two.
Sift together and gradually beat
in:
2 cups sugar
2 tablespoons flour
2 teaspoons baking powder
Then fold in ½ pound nuts, chopped (not fine), ½ pound dates, chopped (not fine), 6 tablespoons bread, torn into pieces. Pour into foil lined jelly roll pan and bake at 325° about 45 minutes. Cool thoroughly. This is crusty on top. Crumble all into 1 carton whipping cream, whipped and 1 envelope Lucky Whip or Dream Whip, prepared. (The two whipped creams need to be combined.) Also fold in mini marshmallows, as many as you like. Note: Baked mixture can be made days ahead and mixed with whipped cream a few hours before serving.
KRISPIE COOKIE
Lois Aldrich, Lansing, IA
1 cup oleo (2 sticks)
¼ teaspoon salt
1 cup brown sugar
1 teaspoon vanilla
1 cup white sugar
2 cups flour
1½ teaspoons soda
2 eggs
1 teaspoon baking powder
1 cup quick oatmeal
1 cup rice crispies
1 cup coconut
1 cup peanuts
Cream eggs, sugars, shortening; mix. Add remaining ingredients. Roll in balls; dip in sugar and flatten. Bake at 350°-375° until done.
MICROWAVE HOT FUDGE SAUCE
Marcy Russell
6 squares semi sweet chocolate 1 carton whipping cream
Cook 3-6 minutes on high till chocolate melts. Add 1½ cups sugar, dash salt, cook 3 minutes and add vanilla and ½ cup butter. Mix.
CARROT FRUIT CAKE
Jean Miller, Elizabeth, IL
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Combine the above ingredients. Cream the following:
2 cups sugar
1¼ cup cooking oil
Add 4 eggs one at a time, beating well. Stir in flour mixture gradually, beating until well blended. Add:
2 cups shredded carrots
1 cup chopped nuts
7 ounces flaked coconut
1 cup maraschino cherries
2 mashed bananas
1 teaspoon vanilla
Mix well, Pour into greased 10 inch tube pan. Bake at 350° for 1 hour. Cool. Wrap cake and refrigerate for several days. Serve plain or iced with cream cheese frosting.
Cream Cheese Frosting:
8 ounces cream cheese
¼ cup butter
1 teaspoon vanilla
1 pound confectioner's sugar
Combine; beat until smooth and fluffy. Frost cake.
OVER THE PHONE FROSTED CREAM
BARS
Edith Kolarik
1 cup butter or lard
2 cups brown sugar
2 eggs
1 cup cold coffee
3 cups flour
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup raisins (optional)
1 cup chopped nuts (optional)
Cream butter or lard and add sugar and beat until creamy. Add eggs, one at a time and beat well. Sift dry ingredients and add alternately with the cold coffee to the creamed mixture. Stir in raisins and nuts. Spread in a greased 9 x 13 inch pan and bake for 30-40 minutes at 350°. For a thinner bar, spread in a greased 10 x 15 inch jelly roll pan and bake about 25 minutes. If desired glaze with a thin powdered sugar frosting.
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KOLACHES
Charlene Sarer
2 packages yeast
1 cup warm water
1 cup butter or margarine
½ cup sugar
1 teaspoon salt
1 cup cool water
3 eggs (unbeaten)
6 cups flour (more or less)
All ingredients as listed. Mix. Let rise about one hour. Shape into balls and place on greased cookie sheet with buttered hands. Let rise about one hour. Make hole in center. Fill with filling. Let rest for 10 minutes. Bake 425° until light brown, about 8-10 minutes. Watch carefully. Frost with powdered sugar icing. Makes 2-3 dozen.
BLENDER CHEESE CAKE
Anne Kuntz
16 graham cracker squares
½ cup butter or margarine,
melted
½ cup boiling water
3 ounce package lemon gelatin
2 tablespoons lemon juice
2 cups cottage cheese
8 ounce whipped topping
1 (21 ounce) can fruit pie filling
Layer 1:
Crumb graham crackers in blender.
Combine with melted butter. Press into pan.
Layer 2:
Pour boiling water into blender. Add gelatin and process until dissolved. Add lemon juice and 1 cup cottage cheese. Process until smooth. Add remaining cottage cheese and process until smooth. Pour into large bowl and stir in whipped topping. Pour over graham cracker crust. Chill.
Layer 3:
Top with pie filling if desired. Blueberry or cherry is very good.
MUD HEN BAR
Cream ½ cup shortening and 1 cup sugar.
Beat in 1 whole egg and 2 egg yolks. Sift: 1½ cups flour, 1 teaspoon baking powder, ¼ teaspoon salt. Combine with first mix. Spread in 9 x 13 inch pan. Sprinkle over batter: 1 cup chopped nuts, 1 cup mini marshmallows, ½ cup chocolate chips. Beat 2 egg whites until stiff. Fold in 1 cup brown sugar. Spread over bars. Bake at 350° for 30-40 minutes. Watch carefully.
JAN'S CHOCOLATE MINT BROWNIE
1 cup sugar
½ cup butter
4 eggs
1 cup flour
½ teaspoon salt
1 16 ounce can Hershey's
syrup
1 teaspoon vanilla
¼ cup nuts (optional)
Mix well. Pour into greased jelly roll pan 10 x 15 inch. Bake at 350° for 30 minutes. Cool.
Frosting:
2 cups powdered sugar
½ cup butter, softened
2 tablespoons milk
½ teaspoon peppermint extract
green food coloring
Mix well. Spread over brownies. Let set.
Topping:
1 cup semi sweet chocolate chips
6 tablespoons butter
Melt together. Pour over mint frosting. Refrigerate to harden.
PLUM PUDDING
1½ cups suet
1 teaspoon soda
1 teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon nutmeg
1 cup brown sugar
2 eggs, beaten
1 cup raisins
1 cup dates
½ can cooked plums
Mix well with 2 cups flour to make thick like cake batter. Pour in buttered pan and steam for 3 hours.
Sauce:
2/3 cup brown sugar
salt to taste
1 teaspoon vanilla
1 teaspoon butter
2 cups water
corn starch to thicken
Boil until clear.
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Thank you, Sherry, for sharing this recipe with us and our Open Line family.
SHERRY CARNAHAN'S DECORATOR FROSTING
2 pounds powdered sugar, sifted
1 cup Crisco solid shortening
½ teaspoon salt (optional)
In ½ cup measurer place,
3 capfuls clear vanilla,
3 capfuls almond extract and fill
with milk to make ½ cup.
Mix ingredients in mixer until free of lumps. Mix will be very stiff, thin with milk if necessary.
Household Hint: To grease pan, combine ½ cup solid Crisco and ¼ cup flour. Mix and keep in the cupboard. Grease baking pans as needed.
HOT MILK CAKE
1 cup sifted all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup hot milk
1 cup sugar
2 eggs
1 teaspoon vanilla
2 tablespoons butter or margarine
Sift first 3 ingredients together, add butter to the Hot milk and keep HOT. Beat eggs until thick and lemon colored, 3 minutes on High with a mixer. Gradually add sugar and beat at Medium speed until well blended. Quickly add the dry ingredients. Stir in HOT milk mix and vanilla. Bake in prepared 9 inch round or 8 inch square pan at 350° for 20-30 minutes or until it tests done.
Broiled Coconut Frosting:
Cream ¼ cup margarine and 1 cup brown sugar. Add 2 tablespoons light cream and mix well. Stir in 1 cup shredded or flaked coconut. Spread over warm cake. Broil 4-5 minutes or until golden. Serve cake warm.
HEATH BARS
30 soda crackers
1 cup butter
1 cup brown sugar
12 ounces chocolate chips
Line 11 x 17 inch pan with foil. Grease foil. Place crackers on foil. Cover entire pan. Boil down sugar and butter 5 minutes. Pour over crackers. Bake at 375° for 5 minutes. Remove from oven. Sprinkle chocolate chips on top.
COCA COLA CAKE
2 cups flour
2 cups sugar
1 cup Coca Cola
1 cup butter
½ cup Wesson oil
4 tablespoons cocoa
1½ cups mini marshmallows
½ cup buttermilk
1 teaspoon soda
2 eggs
Mix flour and sugar together and set aside. Combine the next 4 ingredients. Bring to a boil. Remove from heat. Add marshmallows, stirring until dissolved. Pour over the sugar and flour mixture. Add the buttermilk and soda. Add eggs and beat. Pour into a prepared 9 x 13 inch pan. Bake at 325° for 45-50 minutes.
MARSHMALLOW CAKE
2 cups cake flour
2 cups sugar
¼ cup cream
¾ cup milk
6 egg whites
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon vanilla
½ teaspoon almond extract
Sift together flour and sugar. Let the milk and cream come to a boil. Pour over flour and sugar mixture. Mix well and let cool. Beat egg whites ... when partially beaten add 2 teaspoons baking powder and salt. Finish beating until stiff. Add flavorings, pour flour mixture into egg white mixture. Fold thoroughly. Bake in ungreased pan. Bake at 325° for 10 minutes then 350° for 40 minutes or until it tests done.
PUMPKIN BARS
1½ cups brown sugar, packed
½ cup shortening
2 eggs
1¾ cups cooked, mashed pumpkin
2¾ cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
½ teaspoon salt
1 cup raisins
1 cup nuts
Mix first 4 ingredients, blend in the dry ingredients. Add to the pumpkin mixture. Stir until well blended. Add raisins and nuts. Drop by the teaspoon full on ungreased cookie sheet. Bake at 400° for 12-15 minutes.
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SUPER PUMPKIN DESSERT
1 yellow cake mix, reserve 1 cup for topping
To rest of the mix add ½ cup oil and 1 egg. Grease the bottom of a 9 x 13 inch pan and spread mix in pan.
Filling:
1 pound can pumpkin
2/3 cup milk
½ cup brown sugar
2 eggs
2½ teaspoons pumpkin spice
or 1½ teaspoons cinnamon and pinch nutmeg
Mix and spread on batter.
Topping:
1 cup reserved cake mix
1 teaspoon cinnamon
¼ cup sugar
Scant ¼ cup soft margarine
Mix and crumble on top. Bake at 350° for 45-50 minutes.
BUCKEYES
1 pound creamy peanut butter
1 cup margarine
1-1½ pounds powdered sugar
1 (12 ounce) package chocolate
chips
2 ounces paraffin
Melt the peanut butter and margarine. Mix in powdered sugar. Roll into 1 inch balls and chill for 1 hour. Melt chips and paraffin together in a double boiler. Using toothpicks to hold the peanut butter balls, dip into chocolate mix. Coat ½ way (like a buckeye). Place on waxed paper to harden.
TAFFY APPLE
1 cup sugar
½ cup light corn syrup
1¼ cups condensed milk
1/8 teaspoon salt
Mix all ingredients. Cook over low medium heat to soft ball stage. Stir constantly. Add 1 teaspoon vanilla. Remove from heat. Remove stems from apples. Roll in mix. Dry on wax paper.
CHOCOLATE RUM RAISIN SAUCE
12 ounce package semi sweet chocolate
2 cups dark raisins
1 cup dark rum
Combine in a double boiler over low heat, stirring until the chocolate melts. Pour into clean jars and cap tightly. To use: reheat gently and serve over ice cream, cakes, etc.
ZUCCHINI BARS
¾ cup margarine
½ cup sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla
1¾ cups flour
1½ teaspoons baking powder
2 cups shredded zucchini
1 cup coconut
¾ cup chopped nuts
¾ cup dates (optional)
½ cup raisins (optional)
Cream margarine and sugar, add eggs and vanilla, mixing well. Add dry ingredients and fold in zucchini, coconut and nuts. Pour into a jelly roll pan. Bake at 350° for 15-20 minutes.
Frosting:
1 cup powdered sugar
1½ tablespoons milk
1 tablespoon melted oleo
½ teaspoon cinnamon
Spread over bars while warm.
BANANA SOUR CREAM PIE
1½ cups sour cream
3 egg yolks
¾ cup sugar
2 tablespoons corn starch
1 teaspoon vanilla
2 medium bananas
2 tablespoons lemon juice
1 baked 9 inch pastry shell
Pour sour cream in double boiler and heat over boiling water until moderately HOT (cream will thin). Beat egg yolks lightly in mixing bowl. Stir in sugar and corn starch. Gradually add HOT sour cream to egg mixture. Stir hard, cooking over boiling water for 15-20 minutes or until thick. Remove from the heat and add vanilla, cool. Peel and slice bananas, sprinkle with lemon juice. Place ½ of the bananas on pie shell, spoon ½ of the cold filling over the bananas. Cover again with bananas and then filling. Chill.
GLORIFIED RICE
½ cup whipping cream
¼ cup sugar
16 marshmallows, quartered Number
1 can (1-1/3 cups) flat tin, crushed
pineapple, drained
2 cups cooked rice, cooled
Whip cream and add sugar. Fold in remaining ingredients. Let stand 1-2 hours.
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Let your crockpot do the cooking so you can have time to visit with friends and family during the busy holiday season. covered.
CROCKPOT BARBEQUE PORK STEAKS
4 pork shoulder steaks ½
inch thick
1 tablespoon cooking oil
1 large onion, thinly sliced
1 large green pepper, thinly sliced
2 tomatoes, sliced
1 tablespoon quick cooking tapioca
½ cup bottled barbeque sauce
¼ cup dry red wine
½ teaspoon ground cumin
Cut steaks in half, trim fat. Brown in oil in skillet, drain. Place in 3½-4 quart slow cooker. Arrange onions, green peppers and tomatoes. Sprinkle tapioca over vegetables. Place steaks on top of vegetables. Combine: barbeque sauce, wine and cumin. Pour over meat and vegetables. Cover. Cook at low heat setting 6-8 hours or until all is tender. Serves 4-6.
CROCKPOT SHREDDED BEEF SANDWICHES
1 three pound beef chuck pot roast
1/3 cup vinegar
1 large onion, cut up
3 bay leaves
½ teaspoon salt
¼ teaspoon ground cloves
1/8 teaspoon garlic powder 8-10
french rolls, split
Place meat in slow cooker. Combine the next six ingredients and pour over the meat. Cover and cook on low for 11-12 hours or until the meat is tender. Remove the meat. Shred the meat. Strain off the juice, (use for dipping).
CROCKPOT CHUCK ROAST
Put the roast in crockpot. Add 2 cups of water, 1 package onion soup mix, 1 package gravy mix. Cook all day. (You may add potatoes and carrots.)
BUTTERMILK DUMPLINGS
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons shortening
¾ cup buttermilk
Combine dry ingredients. Cut in shortening. Add buttermilk. Turn dough out onto flour surface. Knead a few times. Pat dough into ½ inch thickness. Pinch off in 1½ inch pieces. Drop in boiling broth. Reduce heat to medium. Cook 8-10 minutes
TACO PIE
1 tube crescent rolls
2 cups broken corn chips
1 pound ground beef
½ cup water
1-1¼ package taco seasoning
¾ cup sour cream
¼ cup creamy Italian salad
dressing
1 cup grated cheddar cheese
Garnish: Shredded lettuce, sliced black olives, taco sauce to pass.
Preheat cookie sheet in 375° oven. Unroll crescent roll and line 9 or 10 inch pie plate, pinching seams together. Lightly brown ground beef. Drain grease. Stir in ½ cup water and taco seasoning. Blend in sour cream and Italian dressing.
Layer in crust:
1 cup corn chips, meat mix, sour cream mix, cheddar cheese and 1 cup corn chips
Place pie plate on preheated cookie sheet and bake for 15-20 minutes. Garnish and serve with taco sauce.
MUSHROOM TURNOVERS
2 cups flour
1 cup margarine or butter or ½
of each
8 ounces cream cheese, softened
6 ounces mushrooms, minced and
drained
¾ large onion, minced
3 tablespoons butter
2 tablespoons flour
¼ teaspoon salt (optional)
¼ teaspoon pepper
1 tablespoon dry sherry (optional)
¼ cup sour cream
Cream the cheese with 1 cup butter, Add 2 cups flour. Form into dough. Divide in 3 balls. Wrap in wax paper. Chill 2 hours. Sauté mushrooms and onions in butter. Stir in 2 tablespoons flour, salt, sherry and pepper. Cook until well blended; stir in sour cream; let cook. On lightly floured board, roll dough to 1/8 inch thick. Cut into 3 inch circles. Place 1-1½ teaspoons filling on each. Fold in half. Stretch dough. Seal by crimping with fork. Bake at 375° for 15-20 minutes or until golden brown. Before baking brush with egg yolk/water mixture.
PARCHED CORN
2 ears dried corn. Remove kernels from cob. Place in very hot skillet (iron). Cover, parch, stir occasionally 10 minutes.
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OVERNIGHT BUN & ROLLS
1 package yeast
1 cup lukewarm water
1 tablespoon sugar
Mix these ingredients and let stand.
1½ cups sugar
1 cup shortening
1 tablespoon or less salt
4 cups lukewarm water
flour to make soft dough
Mix ingredients except flour. Add flour 1 cup at a time until dough is easy to handle. Knead 3 or 4 times. Just before retiring, make buns or rolls. Set in cool place to rise overnight. Bake early in morning at 350° for 15 minutes.
E-Z NO KNEAD CINNAMON ROLLS
Mix the dough with a mixer.
2 packages dry yeast
1 1/3 cup sugar
2 sticks margarine
2 eggs
1 cup lukewarm water
1 teaspoon salt
1 cup cold water
6 cups flour
Dissolve yeast in warm water, add sugar, in a large bowl. Add salt, and melt the margarine in cold water. Mix well. Add eggs, flour (one cup at a time). Refrigerate the dough 2 hours. (Will keep up to 3 days.) Roll out on a floured board. Melt 1 stick of butter and add 1½-2 cups brown sugar and 2 tablespoons cinnamon. Spread over the dough, roll up and cut into 1½ inch pieces. Place in a lightly greased pan and let rise 1½ hours. Bake at 375° for 20 minutes, let cool and frost.
APPLESAUCE DONUTS
Sift:
4½ cups flour
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon salt
½ teaspoon cloves
Beat 4 eggs well. Add 1 cup sugar, 1 cup brown sugar, 3 tablespoons cooking oil, 1 teaspoon vanilla. Beat in 2 cups applesauce. Add flour and dry ingredients alternately with ½ cup milk. Drop by the tablespoon in 375° fat. Fry until golden brown. Roll in sugar.
NEAPOLITAN COFFEE CAKE
½ cup butter, softened
1 cup sugar
2 eggs
2 cups unsifted flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup dairy sour cream
1 teaspoon vanilla
1 teaspoon vinegar
1/3 cup strawberry flavored instant
milk drink mix
¼ cup chocolate flavored
instant milk drink mix
Topping:
1 cup Rice Krispies, slightly crumbed
½ cup firmly packed brown
sugar
2 tablespoons flour
2 tablespoons butter, melted
Combine all ingredients.
Cake:
Preheat oven to 350°. Grease a 9 x 13 inch pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and beat well. Combine dry ingredients. Add alternately with sour cream, vanilla and vinegar. Divide batter into 3 parts. To 1 part add strawberry drink mix and blend. To 2nd part add chocolate drink mix and blend well. Evenly spoon by tablespoons, the white, strawberry and chocolate batters into the pan. Sprinkle the topping over the batter. Bake for 35-40 minutes or until a toothpick comes out of the center clean.
DUTCH LETTERS
Mix 1 pound butter or margarine
4 cups flour
Stir in 1 cup of water; mix well. Chill overnight or longer.
Filling:
1 pound almond paste
2 cups sugar
3 eggs
1 teaspoon vanilla
Beat paste with electric mixer until smooth. Add sugar, eggs and vanilla. Mix well and chill. When ready to bake, divide dough and filling into 14 equal parts. Roll each section of dough into 14 x 4 inch strip at a time. Spread filling down center of dough strip. Lap 1 side of dough over filling then other side, pinch ends shut. Place on greased cookie sheet with seams on bottom. Brush tops with beaten egg whites. Sprinkle top with sugar. Prick with fork every 2 inches for steam. Bake at 400° for 30 minutes.
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MICROWAVE DUMPLINGS
1½ cups unsifted, all purpose
flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon parsley flakes
2/3 cup milk
1 egg, slightly beaten
2 tablespoons oil
Combine the first four ingredients. Combine the next three ingredients. Mix just until moistened. Place in chicken stew. Cook 6 minutes on High, covered, or until no longer doughy.
BEAN AND BACON MEDLEY
8 slices bacon, cut up
Microwave in a 3 quart casserole for 8 minutes on High. Drain the bacon into another dish and leave the grease in the casserole, Add 1 cup chopped onions, microwave 3 minutes or until tender in the grease. Remove from the microwave.
Add:
1 (15 ounce) can drained green
beans
1 (15 ounce) can drained lima beans
1 pound can drained kidney beans
1 large can pork and bean, drained
¾ cup brown sugar
½ teaspoon garlic salt
½ teaspoon dry mustard
1/8 teaspoon pepper
½ cup vinegar
Add bacon mixture and stir well. Insert probe and cook to 150°. Loosely cover with a lid. Stir once.
DIVINITY
2 cups sugar
1/3 cup water
1/3 cup light corn syrup
¼ teaspoon salt
2 egg whites
1 teaspoon vanilla
½ cup chopped nuts
Combine sugar, water, syrup and salt in a 3 quart glass mixing bowl; stir thoroughly. Microwave on High for 5 minutes or until mixture is clear; stir.
Microwave on 70% power for 5 to 7 minutes, or until a small amount of syrup dropped in water forms a hard ball (260° on a candy thermometer).
While syrup is cooking, beat egg whites in a large mixing bowl until stiff peaks form.
When syrup is ready, pour a thin, slow stream into egg whites, beating constantly with an electric mixer. Add vanilla; beat 6 to 8 minutes or until mixture is stiff and loses its shine. Fold in nuts.
Drop by teaspoonfuls onto waxed paper or spread in a buttered 8 x 10 inch pan, cut into squares when cooled.
The Farm Progress Show is now history, but the recipes still remain. . . we have shared some of the more popular ones with you in this issue. Unfortunately, I was on vacation during the Farm Progress Show and missed all the fun and excitement of doing three days of Open Line live. (I hear Dave did a really fine job of entertaining the guests, visitors and listeners.) It's hard to think of festive days and cold weather while we are still enjoying the last of the Iowa football games, raking leaves, and the final days of autumn. We at WMT hope you have had a good year. 0ur wish for you and yours is a healthy, happy and prosperous 1984! See you next year with the "Best of the Open Line."
S.K.R.
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