Page 1 Top of Page
It is always difficult to write a greeting for this issue of the Open Line Bulletin. You receive this in mid December, but it is being written in early October. It takes some effort and imagination to think in terms of being after the election, in the midst of a hectic holiday season not to mention what happened to the Hawks and where the bowl game is this year, if any. Suffice it to say our hope is that the election satisfied everyone, the holidays are a joyous time, and the Hawkeyes find themselves in Pasadena on New Years Day.
The highlight of our year was Eastern Iowa's favorite DJ contest on PH Magazine, which provided a terrific trip to New York, and tons of support from faithful WMT listeners. It's not possible to thank everyone enough for helping us win.
As the new year approaches, let's all strive to be kinder and more tolerant of each other in the future. Best to you an in 1985!
MICROWAVE GROUND BEEF VEGETABLE SOUP
1
pound ground beef
1
envelope dry onion soup mix
1
(16 ounce) can tomatoes, undrained
2
cups uncooked noodles
4
cups water
1
bay leaf
1
teaspoon salt
1/8
teaspoon pepper
vegetables
of your choice
Crumble meat in a large casserole. Microwave until done, 5-6 minutes. Stir in the remaining ingredients. Microwave, covered, 25-35 minutes or until noodles are cooked. Remove the bay leaf.
SIMPLE POTATO SOUP
1 cup milk, salt and pepper to taste, butter, celery or parsley (chopped); add ¼ cup potato buds. Heat first 4 ingredients. Do NOT boil. Add potato buds and let stand 20 minutes.
POTATO SOUP WITH SAUSAGE
1
(12 ounce) package sausage links
½
cup chopped onions
1
cup chopped celery
1
package au gratin potatoes (6 serving size)
2
cups water
2
cans cream of celery soup
4
cups milk, more if desired
Prepare potatoes per stove top method. Brown and drain sausage. Slice very thin. Sauté vegetables in the sausage drippings and drain. Combine cooked potatoes in a large kettle with the sausage, vegetables, celery soup, water and milk. Heat through.
CANDLELIGHT STEW
2
pounds beef stew meat
2
tablespoons oil
salt
and pepper
1
can mushroom soup
1
carrot peeled and shredded
1/3
cup burgundy wine
8
ounce can mushrooms
2
tablespoons dry onion soup mix
Brown meat in oil. Salt and pepper to taste. Place in a 2 quart baking dish. Combine the remaining ingredients and pour over meat. Bake covered at 350° for 2 hours. Stir occasionally. Add 1 can beef broth soup.
PARTY RYE SANDWICH
1
pound hamburger
1
pound sausage
1
pound soft cheese, cubed
1
teaspoon oregano
1
tablespoon Worcestershire sauce
party
rye bread
Fry the meat until loose and crumbly. Drain well. Add cheese, oregano and Worcestershire sauce. Mix until the cheese melts. Spread hot on rye bread.
Page 2 Top of Page
PERFECT COMPANY CASSEROLE
2
pounds ground beef
½
cup sour cream
3
tablespoons dried onion soup mix
1
egg, slightly beaten
1½
cups soft bread crumbs
¼
cup butter or margarine
1
(8 ounce) can mushrooms, undrained
1
can cream of chicken soup
1
2/3 cups water
Combine the first 5 ingredients and shape into 16 balls and brown in butter. Add the last 4 ingredients; simmer 20 minutes. Add additional water if needed. Place in a 3 quart casserole.
Topping:
2
cups sifted flour
4
teaspoons baking powder
1
tablespoon poppy seed (optional)
1
teaspoon celery salt
1
teaspoon poultry seasoning
2
teaspoons dried onion flakes
¼
cup oil
¾
cup plus 2 tablespoons milk
¼
cup melted butter or margarine
2
cups soft bread crumbs
Mix the dry ingredients and seasoning together. Blend in the oil and milk. Stir butter into bread crumbs. Form the dough into small balls. Roll in bread crumbs. Place on top of the casserole. Bake at 400° for 20-25 minutes or until golden.
CHEESEBURGER CASSEROLE
Brown:
1
pound ground beef
1/3
cup chopped onion
Drain fat and add:
10½
ounce can tomato soup
8
ounce can peas, undrained
salt
and pepper to taste
Turn into a 1½ quart casserole.
Sift:
8
cups flour
½
teaspoon double acting baking powder
¼
teaspoon salt
Place in mixing bowl and cut in 2 teaspoons shortening. Add ½ cup plus 1 teaspoon milk. Stir to make sticky dough that clings together. Knead on floured board about 12 times. Divide in 8 pieces. Mold around cheese cubes. Place in casserole. Bake at 425° for 25-30 minutes or until golden brown.
SOUR MILK
¼ cup vinegar to 1¾ cups milk = 2 cups sour milk.
ORIENTAL
PORK PATTIES
(Prize
winning)
2
pounds ground pork
1
cup soft bread crumbs
½
cup finely chopped green onions
½
cup finely chopped green pepper
1
(6 ounce) can water chestnuts, drained and chopped
1
egg
2
tablespoons dry cooking sherry
2
tablespoons soy sauce
1
small clove garlic, crushed
1/8
teaspoon singer
1
cup alfalfa sprouts
Sauce:
1
cup crushed pineapple, drained
2/3
cup ketchup
4
tablespoons orange marmalade
4
tablespoons vinegar
2
tablespoons prepared mustard
Combine pork with next nine ingredients. Mix well. Shape into 8 patties; cover and chill. Combine sauce ingredients. Heat until marmalade melts. Grill patties. Spoon sauce over, place on buns and cover with sprouts.
CREOLE STYLE SHRIMP WITH RICE
Drop 1½ pounds fresh or frozen shrimp with shell into boiling mixture of:
3
cups water
3
tablespoons lemon juice
1
tablespoon salt
1
teaspoon Accent
3-4
sprigs of parsley
1
clove garlic, split
1
bay leaf
1
small piece of celery with leaves
Cover tightly and simmer 5 minutes or until the shrimp is pink. Drain and cover with cold water to chill. Drain, peel and devein shrimp. Place in a casserole. In a skillet, over low heat, add ¼ cup margarine. Add and cook slowly 1 cup celery, 2/3 cup chopped onions, and ½ cup green pepper cook until onions are transparent. Thoroughly blend in 1 cup water, ¾ cup tomato paste, 1 tablespoon minced parsley, ½ teaspoon salt, ¼ teaspoon Accent, 4-5 drops Tabasco sauce. Pour mixture into casserole and mix gently with the shrimp. Heat in the oven at 350° for 30 minutes. Serve over rice.
Page 3 Top of Page
CORNY SANDWICH SQUARES
1
(10 ounce) package corn bread mix
1
cup cream style corn
2
eggs
2
tablespoons milk
¾
cup shredded American cheese
Mix together and pour half of the mixture into an 8 inch greased baking pan. Combine 2 cups diced roast beef, ¼ cup ketchup, and 2 tablespoons pickle relish. Sprinkle over batter in the pan. Top with ½ cup American cheese, ¼ cup Parmesan cheese, and top with the remaining batter. Bake at 350° for 35 minutes; cool 5 minutes before cutting.
Sauce:
¼
cup cold water
1
tablespoon cornstarch
1
(16 ounce) can stewed tomatoes, cut up
1
teaspoon Worcestershire sauce
Cook and stir until mixture thickens and bubbles. Serve over the corn bread.
FRENCH ONION BEEF AU JUS
3-4
pounds beef roast
½
cup soy sauce
1
clove garlic, minced or 1/8 teaspoon garlic powder
1½
teaspoons browning sauce
1
package dry onion soup mix
5
cups water
2
large sweet onions, cut into ¼ inch slices
¼
cup butter or oleo
French
rolls
Swiss
cheese
Lightly brown onions in butter. Combine all ingredients except the meat, rolls and cheese. Place roast in a Dutch oven and pour liquid mixture over. Cover tightly and bake 2½ hours at 325°. Remove roast and let set 20 minutes before slicing. Place slice of meat on half of roll, ladle on liquid and top with cheese.
ZUCCHINI WITH PEANUTS
1
pound zucchini, scrubbed, peeled and cut crosswise in ½ inch slices
1
tablespoon unsalted butter
1
teaspoon soy sauce
1-2
teaspoons lemon juice or to taste
1/3
cup roasted peanuts, chopped fine
Boil the zucchini 2-3 minutes or until just barely tender. In a skillet sauté, zucchini and butter over moderately high heat. Stir for 30 seconds. Add soy sauce, lemon juice, salt and pepper. Cook, stirring 30 seconds more. Add peanuts and toss to mix. Serves 4.
HASH BROWN CASSEROLE
Place one (2 pound) bag frozen hash browns in greased casserole dish. Add 1 can cheddar cheese soup, ¾ soup can milk, dried onions, salt and pepper. Bake uncovered for 1 hour at 350°.
PICKLED ONIONS
4
quarts tiny pickling onions, peeled
1
cup salt
2
cups sugar
¼
cup mustard seed
2½
tablespoons horseradish
2
quarts white vinegar
small
hot red peppers, to taste
bay
leaves
Sprinkle peeled onions with salt. Add cold water to cover. Let stand 12-18 hours in a cool place. Drain, rinse and drain thoroughly. Combine sugar, mustard seed, horseradish, and vinegar. Simmer 15 minutes. Pack onions in hot jars, leave a ¼ inch head space. Add 1 pepper plus 1 bay leaf to each jar. Heat pickling liquid to boiling. Pour boiling hot over the onions. Leave ¼ inch space, adjust the caps and process 10 minutes in boiling water bath.
COOKED
CARROTS
(or
squash)
1½ pounds carrots or squash, cooked
Sauté ¼ cup onion in ¼ cup margarine. Add: 1 can cream of celery soup, 2 cups cheese and top with ½ cup soda or Ritz crackers. Bake 20 minutes at 350°.
SWEET POTATO SALAD
2
teaspoons grated lime rind
¼
cup fresh lime juice
2
teaspoons grated orange rind
¼
cup fresh orange juice
2
teaspoons Dijon mustard
3
pounds sweet potatoes, peeled and cut in ¾ inch cubes
½
cup olive oil
¼
cup snipped, fresh chives
Whisk first five ingredients; add salt and pepper to taste. In steamer, over boiling water, steam sweet potatoes (covered) seven minutes or until just tender. Place in bowl; toss with dressing. Let cool. Add olive oil and chives; toss well.
ROASTED
SOY BEANS
Wash
well. Soak 24 hours; drain. Dry on paper towels. Place in Pyrex plate using
1 teaspoon oil per 1 cup seeds. Microwave on high 3 minutes. Stir and repeat
three times. Season with pizza seasoning, garlic powder and onion powder.
Page 4 Top of Page
Apples and apple recipes seemed to be popular the last few week. Following it as is sample of some of ones you requested.
APPLE INDIAN PUDDING
1
quart skim milk. warmed
1/3
cup yellow cornmeal
1/3
cup instant nonfat dry (use dry)
¾
teaspoon ground cinnamon
1/8
teaspoon ground nutmeg
2
large eggs
1/3
cup light or dark molasses
1
teaspoon salt
2
tablespoons butter or oleo
1
medium apple, pealed, cored and sliced thin
Heat the milk in a double boiler for 10 minutes. In a small bowl mix cornmeal, dry milk cinnamon nutmeg and blend well. Stir into milk. Cook 20 minutes over simmering water; stir occasionally. Meanwhile, grease 6 deep 10 ounce dishes. Preheat oven to 350° Beat eggs, molasses and salt with a whisk. Slowly stir in 1 cup hot cornmeal mixture. Whisk into remaining cornmeal mixture. Stir in butter until melted. Place apple slices in the bottom of prepared baking dishes. Pour pudding over. Bake 20-25 minutes or until soft.
APPLE PIE MUFFINS
1
package spice cake mix
1
(20 ounce) can apple pie filling
1½
cups wheat bran cereal
2/3
cup nuts. chopped (optional)
2
eggs
1/3
cup oil
¾
cup buttermilk
Combine al ingredients in bowl. Beat until well blended. Fill greased muffin tins or paper liners 2/3 full. Bake 20-25 minutes at 400°. Watch closely.
For microwave:
Fill ½ full. Arrange in circle on high power. Rotate halfway through.
Cooking times:
1
muffin - 25-45 seconds
2
muffin -¾-1½ minutes
4
muffin - 1½-2½ minutes
6
muffins - 2½-4 minutes
APPLE PECAN CAKE
Cream ½ cup shortening with 1 cup white sugar and ½ cup brown sugar. Add 2 well beaten eggs. Sift together 2½ cups, flour, 1 teaspoon baking powder, 1 teaspoon baking soda and a pinch of salt. Add alternately to cream mixture with 1 cup milk. Fold in 2 cups thinly sliced apples. Pour into prepared 9 x 13 inch pan. Top with ¼ cup brown sugar and ½ cup pecans. Bake 350° for 40-50 minutes.
DUTCH APPLE BARS
1½
cups flour
2
teaspoon baking powder
½
teaspoon salt
¼
cup margarine
1/3
cup milk
1
egg, beaten
6-8
tart apples
½
cup margarine
1
cup sugar
½
nutmeg
½
teaspoon cinnamon
Preheat oven to 425°. Combine flour, baking powder and salt. Cut in ¼ cup margarine until mixture is like coarse corn meal. Combine milk and egg. Stir into mixture. (Dough will be very stiff) Roll dough on lightly floured surface to 14 x 10 inches. Place in a 13x9 inch pan. Core and slice apples. Arrange slices overlapping in rows. Press into dough. Bake 25 minutes. Meanwhile melt ½ cup margarine. Stir in sugar, nutmeg and cinnamon. Remove first mixture from oven. Spoon margarine mixture over top. Reduce temperature to 350° Bake 20 more minutes more.
DANISH PASTRY APPLE BARS
2½
cups flour
1
teaspoon salt
½
cup margarine or butter
½
cup lard
Cut ingredients with pastry blender as for pie crust. Beat one egg yolk (reserve whites). Add enough milk to make 2/3 cup. Mix; add to flour mixture. Roll out half to fit a 10 x 15 inch pan. Crush 1 cup corn flakes. Sprinkle over dough in pan. Peel and slice 8-10 medium apples. Spread over dough. Top with 1 cup sugar plus 1 teaspoon cinnamon. Top with remaining crust. Beat egg white and brush on top crust. Cut slits in top. Bake at 350° for 50 minutes.
An easy yet tasty dessert…..I'll bet you could even use a different flavor cake mix and filling.
CHOCOLATE APPLE CAKE
1
chocolate cake mix
1
can apple pie filling
3
eggs
Mix. Add no liquids. Pour in greased 9 x 13 inch pan. Bake at 350° for 35-40 minutes. Top with Cool Whip.
Page 5 Top of Page
PEACH CREAM PIE
Crust:
½
cup butter
1½
cups flour
½
teaspoon salt
Cut butter into flour; add salt. Pat into 9 inch pie pan.
Filling:
4
cups fresh, sliced peaches
1
cup sugar, divided
2
tablespoons flour
1
egg
¼
teaspoon salt
½
teaspoon vanilla
1
cup sour cream
Slice peaches in bowl, sprinkle with ¼ cup sugar and let stand. Meanwhile, combine ¾ cup sugar with flour, egg, salt and vanilla. Fold in sour cream. Stir into peaches. Pour into crust. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 20 minutes more. Top with topping. Bake 10 minutes at 400°.
Topping:
1/3
cup sugar
1/3
cup flour
¼
cup butter
1
teaspoon cinnamon
Combine ingredients. Sprinkle over pie after baking.
FRESH
PINEAPPLE PIE
(2
crust)
¾
cup sugar
3
tablespoons quick cooking tapioca
dash
salt
4
cups fresh pineapple, cut into ¾ inch pieces
1
tablespoon lemon juice
pastry
for double crust
In a mixing bowl, stir together the first 3 ingredients. Add the next two ingredients and let stand 15 minutes. Meanwhile: Line 9 inch pie plate with one pastry, turn pineapple mixture into the pie crust. Dot with 1 tablespoon butter or margarine. Cut slits in the top crust. Place on top of filling. Seal and flute edges (cover the edge with foil). Bake at 375° for 20 minutes. Remove the foil. Bake 25-30 minutes more or until golden. Cool before serving.
MAGNOLIA PIE
To one pie pastry add ¼ cup ground peanuts. Bake and cool the crust. Prepare 1 large package chocolate pudding and pie filling (not instant) per package directions. Add 1/3 cup peanut butter and cool. Add ¼ teaspoon cinnamon, ¼ teaspoon nutmeg and fold pudding into one package prepared Dream Whip and top with chopped peanuts.
GERMAN COFFEE CAKE
2
cups packed dark brown sugar
1
cup butter, softened
2
eggs
1
teaspoon cinnamon
2
teaspoon allspice
3
cups sifted, all purpose flour
2
teaspoons soda
½
teaspoon salt
1
cup chopped nuts
2
cups chopped dates
2
cups beer
powdered
sugar
Combine brown sugar and butter. Beat until smooth and creamy. Add eggs one at a time. Beat well after each addition. Sift dry ingredients. Dust nuts and dates. Add remaining flour mixture to cream mixture alternately with beer. Blend well after each addition. Stir in walnuts and dates. Place in large bundt pan (greased and floured). Bake at 375° for 75 minutes or until done. Sprinkle with powdered sugar.
RED FROSTING
2
pounds powdered sugar
1¼
cups Crisco
½
cup milk
1
teaspoon salt
¼
teaspoon almond extract
Kool
Aid to color
WHOLE
WHEAT MUFFINS
(no
sugar)
2
cups whole wheat flour
2
teaspoons baking powder
3
eggs
1½
cups milk
1
cup All Bran
¼
cup melted margarine
½
cup raisins
Combine ingredients. Bake at 425° for 20-25 minutes.
GOLDEN PUMPKIN MUFFINS
2
cups Bisquick
½
cup sugar
1½
teaspoons pumpkin pie spice
¾
cup milk
½
cup canned pumpkin
1
egg, slightly beaten
2
tablespoons cooking oil
Combine dry ingredients. Stir ingredients into dry ingredients. Blend but do not overheat. Fill cups 2/3 full. Bake at 400° for 20 minutes.
Page 6 Top of Page
THREE BOWL PUMPKIN BARS
Crust.
½
cup brown sugar
1
cup oatmeal (quick)
1
cup flour
1
stick margarine
Mix until crumbly. Press in a 9 x 13 inch pan. Bake 20 minutes at 350°.
Filling:
2
cups pumpkin
3
eggs
½
cup flour
½
cup sugar
½
cup evaporated milk
1
teaspoon cinnamon
½
teaspoon cloves
½
teaspoon ginger
½
teaspoon salt
Mix and spread over crust. Bake 25 minutes,
Topping:
½
cup brown sugar
1
cup chopped pecans
2
tablespoons butter
Mix and spread over mixture. Bake 10 minutes.
SALTED PEANUT CHEWS
Crust:
1½
cups flour
2/3
cup firmly packed brown sugar
½
teaspoon baking powder
½
teaspoon salt
¼
teaspoon soda
½
cup margarine or butter, softened
1
teaspoon vanilla
2
egg yolks
3
cup mini marshmallows
Topping:
2/3
cup corn syrup
¼
cup margarine or butter
2
teaspoons vanilla
12
ounces or 2 cups peanut butter chips
2
cups rice cereal (Rice Krispies)
2
cups salted peanuts
Preheat oven to 350°. In large bowl, combine all crust ingredients except marshmallows until crumb mixture forms. Press in an ungreased 9 x 13 inch pan. Bake 12-15 minutes. Sprinkle marshmallows on crust immediately. Bake until marshmallows begin to puff. Cool. In saucepan heat corn syrup, margarine, vanilla, and peanut butter chips just until melted. Stir until smooth. Remove from heat. Stir in cereal and nuts. Spoon over crust. Spread to cover and chill.
SWEDISH CARAMEL CRUNCH
1
package graham crackers
1
cup brown sugar
1
cup butter
1
cup flour
1
(12 ounce) package chocolate chips
1
cup finely chopped nuts
Line a jelly roll pan with foil and butter well. Place crackers singly over foil. Boil butter and sugar 2 minutes. Pour over the crackers. Bake at 400° for 6-7 minutes. Melt chocolate chips and spread over caramel topped crackers. Sprinkle with nuts. Cool 1 hour and refrigerate 1 hour. Peel off foil and break into pieces.
HARD CANDY
2
cups water
1½
cups white syrup
4
cups sugar
Do NOT stir before or during cooking. Cook rapidly to 300-310°. Remove from stove. Add 1½ teaspoons red food coloring and 1 teaspoon cinnamon oil; stir and pour into buttered pan. Cut while soft.
BANANA
BRAN MUFFINS
(use
no milk)
¼
cup butter or margarine
½
cup light brown sugar
1
egg
2
cups mashed bananas (4 medium)
1½
cups flour
2
teaspoons baking powder
1½
cups raisin bran
2
teaspoons vanilla
2
tablespoons honey (optional)
½
teaspoon salt
1
teaspoon baking soda
Cream butter and sugar. Beat in egg. Blend in bananas, cereal and honey. Sift dry ingredients. Stir gently into batter (batter should be lumpy). Spoon into 12 greased muffin cups (2/3 full), bake 20-25 minutes at 350°.
SUMMERY PEACH CRISP
6
cups fresh peach slices
¼
teaspoon cinnamon
1/8
teaspoon cloves
1
cup oatmeal, uncooked
½
cup butter or margarine
½
cup brown sugar
¼
cup flour
¼
cup chopped nuts (optional)
Combine first 3 ingredients in 8 inch square baking dish. Combine remaining ingredients until crumbly. Sprinkle over peaches. Bake at 350° for 30 minutes or until golden brown.
Page 7 Top of Page
With cooler weather here it seems like cookie baking starts to show its popularity. Seems bakers are always looking for a new and different cookie idea.
SHORTBREAD CHOCOLATE CHIP COOKIES
2
cups butter or margarine, softened
2
cups plus 3 tablespoons powdered sugar
2
teaspoons vanilla
½
teaspoon salt
4½
cups flour
1
(12 ounce) package chocolate chips
Cream butter and 2 cups powdered sugar. Beat in vanilla and salt. Gradually stir in flour and chocolate chips. (The dough will be stiff.) Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheet and flatten with a fork to 1½ inches round. Bake in preheated 350° oven for 15 minutes or until light golden brown. While still warm sprinkle with the remaining 3 tablespoons powdered sugar.
WHOLE WHEAT OATMEAL COOKIES
½
cup shortening
½
cup margarine
1
cup white sugar
1
cup brown sugar
2
eggs
1
teaspoon vanilla
Mix well.
Add:
2½
cups whole wheat flour
1
teaspoon soda
1
teaspoon salt
1
cup oatmeal
Makes soft dough. Shape into roll. Chill overnight. Slice in ¼ inch slices. Bake at 400° for 12 minutes.
JAM ROUNDS
1
stick butter or margarine
3
ounces cream cheese
1¼
cups all purpose flour
jam
of your choice
Mix until crumbly, the first 3 ingredients. Form into ball and refrigerate 1 hour. On a lightly floured surface, roll pastry to 1/8 inch thick. Cut with a 2 inch round cookie cutter. Place 1 teaspoon jam on half of the rounds. Cut a small hole in the center of the remaining rounds. Moisten the edge of the bottom rounds (without holes) with water. Place the top rounds (with the holes) on top of the bottom rounds. Press the edges with a fork to seal. Bake at 350° for 15 minutes. Cool on rack.
NO BAKE CHOCOLATE COOKIES
2
cups sugar
½
cup milk
1/3
cup cocoa
¼
cup butter
3
cups quick oats
½
cup peanut butter
Mix and drop on ungreased cookie sheet. Chill.
CREAM
PUFFS
(with
clothes pins)
Soften half package or 1¼ teaspoons of active dry yeast in ¼ cup warm milk. Set aside. In a large bowl, cut ¾ cup margarine into 2 cups flour until it resembles coarse crumbs. Add yeast, 2 beaten eggs, 2 tablespoons sugar, and ½ teaspoon salt. Mix well. Form into ball and cover tightly and refrigerate overnight. Divide dough in half. Roll each half into a 10½ inch square. Cut into 10½ x ¾ inch strips (14). Wrap each strip into a spiral around a greased wooden clothes pin, overlap the edges slightly, roll in sugar. Bake on ungreased cookie sheet. Bake at 300° for 30 minutes, remove pins and cool.
Filling:
Heat ½ cup sugar and ½ cup butter or margarine until the butter melts. Remove from heat and add 1/3 cup milk and ½ teaspoon vanilla. Beat on high speed for 25 minutes.
FRESH PEACH DUMPLINGS
1½
cups sugar
1½
cups water
¼
teaspoon cinnamon
¼
teaspoon nutmeg
3
tablespoons butter
2
cups flour
2
teaspoons baking powder
1
teaspoon salt
2/3
cup shortening
½
cup milk
4-6
peaches (or apples), peeled and cored
Combine the sugar, water, cinnamon and nutmeg; bring to a boil. Add butter and set aside. Sift the flour, baking powder and salt. Cut in shortening; add milk all at once. Stir just until the flour is moistened. On a lightly floured surface, roll out to 1/8 inch thick and cut in squares. Place peaches or apples in the middle with 1 lump butter, cinnamon and sugar. Fold comers over and seal. Place in a baking dish and pour the syrup over. Bake at 400° for 40 minutes.
Page 8 Top of Page
POLKA-DOT PANCAKES
1
cup raisins
1
teaspoon cinnamon
¼
cup sugar
3
eggs, separated
1¾
cups buttermilk
1
teaspoon soda
1½
cups flour
1
teaspoon baking powder
1
teaspoon salt
3
tablespoons butter or margarine, melted
Plump the raisins in hot water for several minutes, drain and dry on paper towels. Mix the cinnamon with 2 tablespoons sugar and toss with the raisins; set aside. Beat egg whites to soft peaks; add remaining 2 tablespoons sugar until stiff peaks forms . Stir in buttermilk and add soda. Sift flour, baking powder and salt. Blend into buttermilk mixture. Stir in melted butter, fold in beaten egg whites, fold in raisins and cook.
PEACH RUM JAM
3
pounds fully ripe peaches, scalded, peeled and finely chopped (about 4
cups)
1¾
ounce package powdered fruit pectin
5
cups sugar
¼
cup light rum
Combine peaches and pectin in a very large saucepan or Dutch oven. Place over high heat and bring to a full roiling boil, stirring constantly. Immediately add all the sugar and stir. Again, bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, stir in rum. Skim off foam with metal spoon. Stir and skim for 5 minutes to cool slightly and prevent floating fruit. Ladle into hot scalded jars. Seal at once. Makes 6-7 half pint jars.
As I sit here with the wind blowing and the rain coming down, I find my mind wandering back and forth over the year that is about to come to an end. Why is it when we are children it seems like things we took forward to will never come, but the older we grow the faster time goes. . . just part of life's process, I guess. Hope all of you have had or will have something fun to took forward to.
Dave and I hope you've enjoyed this year's subscription to "The Best of the Open Line." We feel we've had a wide variety of recipes, something to touch everyone's kitchen. We look forward to sharing 1985 with you either on the air or through the bulletin.
The 1984 indexes will be available for "The Best of the Open Line." Due to rising costs we ask that you send $1.00 (checks payable to WMT Radio) for each index requested. Indexes for Post Years are NOT available. Please mail your check or money order to. Index-Open Line, WMT-AM Radio P.O. Box 2147, Cedar Rapids, Iowa 52406.
All of us at WMT Radio are wishing for you a Merry, Happy and Healthy 1985!
S.K.R.
WMT RADIO
P.O. BOX 2147
CEDAR RAPIDS. IOWA 52406
393-5050 1-800-332-5401
THE WMT OPEN LINE
Six issues per year published bi-monthly
by the WMT
Stations, Inc., P. O. 2147, Cedar
Rapids, Iowa 52406
Subscription Rate: $3.00 per year
Dave Hinman, Editor
Sharon Reeves, Production Coordinator
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