Page 1 Top of Page
We have tried to include in this issue of the bulletin several "special" recipes for you to enjoy for the holidays. We always welcome your comments so let us know what you think.
As you may know, the end of the year usually brings the best recipes to the Open Line with all the holiday entertaining, baking and experiment in going on. Many family favorites find their way to the Open Line. Many of the ones we receive after this bulletin goes to press will appear in the January/February issue. It's an exciting time for family, friends and good food. All of us who put the bulletin together send our very best to you and yours at this joyous time of the year. Happy holidays!
GINGER BREAD
1½ cups all purpose flour
or 1 2/3 cups cake flour
¼ teaspoon salt
½ teaspoon soda
½ teaspoon cinnamon
¾ teaspoon ginger
½ teaspoon allspice
1/3 cup soft margarine
½ cup sugar
1 egg
½ cup dark molasses
½ cup buttermilk
Sift flour. Measure. Sift an additional three times. Add salt, soda and spices. Cream margarine until smooth. Add sugar and eggs. Cream until light and fluffy. Add molasses. Beat vigorously for 2 minutes. Add flour mixture alternately with buttermilk. Turn into a 11 x 7 x 1½ inch greased pan. Bake at 350° for 25 minutes. Cool for 5 minutes on rack. Invert. Serve with whipped cream.
SHRIMP AND BROCCOLI SALAD
3 cups steamed broccoli, chopped
2 flat cans shrimp
1 purple onion, minced
1 cup mayonnaise
½ teaspoon garlic powder
½ teaspoon salt
Combine all ingredients and chill overnight.
CRANBERRY PUDDING
1 cup raw cranberries
¾ cup sugar
¼ cup chopped nuts
1 egg
¼ cup flour
2/3 stick oleo, melted
Butter an 8 inch pan. Spread berries in pan. Sprinkle ¼ cup sugar and the nuts over berries. Beat egg well. Add remaining sugar, gradually. Beat until thoroughly mixed. Add flour and melted oleo to sugar and egg mixture. Beat well. Pour over cranberries. Bake at 325°, for 45 minutes or until golden brown.
OLD FASHIONED MOLASSES COOKIES
1 cup molasses
1 cup white or brown sugar
½ cup hot water
1 cup shortening
1 level tablespoon ginger
1 level tablespoon cinnamon
1 level tablespoon soda
2 eggs
2 teaspoons baking powder
flour to make dough soft
Roll dough until thick. Cut and bake at 375° for 8-10 minutes. Do not get dough too stiff. Do not over bake.
WALNUT DELIGHT PIE
3 egg whites
1 cup sugar
1 teaspoon vanilla
½ teaspoon baking powder
1 cup nutmeats, chopped
16 soda crackers, broken in small
bits
Beat egg whites until stiff. Slowly add sugar. Beat until sugar graininess is gone. Add vanilla and baking powder. Add nutmeats. Fold soda crackers into meringue. Place in buttered pie pan. Bake at 350° for 30 minutes. Cool. Top with whipped topping. Chill at least 3 hours.
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HAM
& MUSHROOM ROLLS AUGRATIN
(Schinkenroller)
¾
pound button mushrooms
1 tablespoon
lemon juice
2 tablespoons
butter
2 tablespoons
all purpose flour
½
cup dry white wine
whipping
cream or half n' half
salt
white
pepper
4 large
cooked ham slices
2 egg
yolks, slightly beaten
2 tablespoons
grated Romano cheese
Preheat oven to 425°. Butter shallow baking dish. Clean and thinly slice mushrooms. Sprinkle with lemon juice. Sauté mushrooms in butter until done. Remove mushrooms. Leave butter. Combine flour with melted butter over low heat. Add wine, stirring well. Stir in a bit of whipping cream. Combine half of sauce with half of mushrooms. Season with salt and pepper. Spread 3-4 tablespoons of sauce on each ham slice. Roll up and secure with toothpicks. Arrange in baking dish. Add remaining mushrooms to remaining sauce. Stir in egg yolks. Spoon evenly over ham rolls. Bake for 10 minutes or until cheese is lightly brown.
LAYER REUBEN CASSEROLE
1 (16 ounce)
jar sauerkraut, drained and rinsed
1 large
tomato, sliced and peeled
1/3 cup
plus 2 tablespoons Thousand Island dressing
¼
teaspoon caraway seed
9 ounces
or more cooked corned beef, shredded
8 ounces
(2 cups) shredded Swiss cheese
¾
cup (15) rye crackers, crushed
1½
tablespoons butter or margarine, melted
Layer in 2-2½ quart casserole, beginning with kraut and caraway seed. Add dressing, tomatoes, corned beef, and cheese. Mix crackers and butter. Bake at 400° for 20 minutes.
SALMON LOAF
1 can condensed
cream of celery soup
1/3 cup
mayonnaise or salad dressing
1 egg,
beaten
½
cup chopped onion
¼
cup chopped green pepper
1 (16
ounce) can salmon, drained, boned and flaked
1 cup
soda cracker crumbs
Beat egg. Combine all ingredients. Place in greased loaf pan. Bake uncovered at 350° for one hour. Unmold and slice.
LEMON BAR-B-QUE CHICKEN
Heat oven to 425°.
Mix:
1 cup flour
2 teaspoons
salt
¼
teaspoon pepper
2 teaspoons
paprika
Coat one cut up frying chicken in mixture. Melt ½ cup shortening in baking pan. Place coated chicken in shortening and bake 45 minutes. Then baste with lemon bar-b-que sauce and bake until tender.
Lemon Sauce:
1 small
clove garlic with ½ teaspoon salt
¼
cup vegetable oil
1/3 cup
lemon juice (juice of 2 lemons)
2 tablespoons
finely chopped onion
1 teaspoon
black pepper
½
teaspoon thyme
Mash garlic with salt. Mix well with remaining ingredients.
HOT CHICKEN SANDWICH
6 cups
chicken cook beef and boned
1 pound
Velveeta, cheese, grated
2 cups
salad dressing
2 cups
celery, chopped
2 tablespoons
lemon juice
¼
cup onion, chopped
1 teaspoon
salt
Mix all ingredients. Fill buns. Wrap in foil. Bake at 350° for 20 minutes.
MEXICAN MUFFINS
¾
cup Bisquick mix
¼
cup yellow cornmeal
¼
cup water
1 tablespoon
sugar
2 tablespoons
vegetable oil
1 egg
½
of 4 ounce can chopped green chilies, drained
½
of 2 ounce diced pimento, drained
1 tablespoon
yellow, corn meal
1/8 teaspoon
paprika
Place liners in microwave muffin cup. Arrange in circle on 12 inch microwave proof plate. Mix all ingredients except last two. Beat for 15 seconds. Fill cups ¾ full. Sprinkle with cornmeal and paprika on top. Microwave on high for 1 minute. Rotate half turn on plate. Microwave 30-90 seconds longer. For conventional oven, bake at 350° for 20-25 minutes.
Tip: To make sour cream; add 1 tablespoon vinegar to 1 cup evaporated milk.
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MICROWAVE SUKIYAKI
1 pound round or sirloin steak
1 tablespoon vegetable oil
1 (8 ounce) can bamboo shoots,
drained
1 (8 ounce) can water chestnuts,
drained
1 (16 ounce) can bean sprouts,
drained
½ pound fresh mushrooms
1 medium onion, sliced
3 stalks celery, sliced diagonally
3 tablespoons sugar
½ cup soy sauce
½ cup beef bouillon
Slice steak very thin, diagonally across grain. Place beef and oil in large casserole. Cook on full power for 5-6 minutes. Add vegetables. Combine sugar, soy sauce and bouillon. Pour over vegetables. Microwave covered on full power for 6-8 minutes. Do not over cook. Thicken sauce with 1 tablespoon corn starch mixed with 2 tablespoons water. Cook 1 minute or until thick.
CHEESY SLOPPY JOES
(Microwave)
1/3 cup chopped celery
1 pound ground beef
¼ cup finely chopped onion
1 cup (8 ounces) pasteurized, processed
cheese spread
2 tablespoons catsup
1 teaspoon Worcestershire sauce
12 hamburger buns
Cook beef, celery and onion by the colander method. Microwave on full power 5-6 minutes or until no longer pink, stir once. (Cover with a paper towel). Drain. Stir to break meat in small pieces. Add cheese spread, catsup and Worcestershire sauce. Microwave uncovered, on full power 4-5 minutes or until thickened, stirring 2 or 3 times. Spoon about 2 tablespoons mixture into each bun.
SALMON LOAF
1 can Alaska salmon
2 cups soft bread crumbs
2/3 cup sliced, pitted black olives
1/3 cup finely onion
¼ cup milk
2 eggs
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
¼ teaspoon dill weed
dash pepper
Drain salmon. Reserve 2 tablespoons liquid. Return reserved liquid to salmon. Add remaining ingredients. Place in greased loaf pan. Bake at 350° for 45 minutes.
HUNGARIAN CABBAGE ROLLS
2 cups seasoned ground meat
¼ cup onion, diced
2 tablespoons meat drippings
1 cup cooked rice
½ cup celery, diced
1 teaspoon horseradish
1 tablespoon prepared mustard
1 egg, well beaten
6-8 large cabbage leaves (remove
spines)
¼ cup tomato puree
½ cup water
1 cup sour cream
Heat oven to 350°. Brown first three ingredients in heavy skillet over low heat. Remove from heat. Mix in thoroughly next five ingredients. In separate kettle cook cabbage leaves in boiling salted water. Drain. Place meat mixture on cabbage leaves. Roll. Fasten with toothpicks. Place close together on greased baking dish (11 x 17 inch). Pour tomato puree and water over cabbage rolls. Cover and bake for 30 minutes. Remove cabbage rolls. Pour sour cream into remaining liquid in baking dish. Serve over rolls.
TURKEY SCHNITZELS
flour
eggs
water
salt
pepper
paprika
turkey breast
unseasoned bread crumbs
Mix salt, pepper, and paprika. Mix with flour. Cut turkey breast into steaks. Lightly hand tenderize. Seal turkey with flour. Dip in egg/water mixture. Seal in bread crumbs. Fry in ½ inch oil for 30 seconds per side.
CHOCOLATE CHIP CAKE
½ cup butter
1 cup sugar or ½ cup honey
2 cups flour
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream or yogurt
¼ teaspoon salt
1 cup chocolate chips
1 cup chopped nuts
powdered sugar
Preheat oven to 350°. Cream butter and sugar. Add remaining ingredients. Add ¾ nuts and chips. Bake for 45 minutes. Cool for one hour. Remove from pan. Sprinkle with remaining nuts and chips.
Page 4 Top of Page
Our thanks to the Iowa Pork Producers for another outstanding recipe. . .
HAWAIIAN
CHOPS
("Tender
with mouth watering flavor")
1 (8 ounce)
can pineapple slices (juice pack)
¼
cup honey
¼
cup orange juice
2 tablespoons
soy sauce
¼
teaspoon ground ginger
4 pork
chops, cut ¾ inch thick (5 to 7 ounces each)
1 tablespoon
cornstarch
Combine 1/3 cup drained pineapple juice, honey, orange juice, soy sauce, and ginger to make marinade sauce. Pour marinade sauce over chops in dish. Let stand in refrigerator for several hours or overnight. Place chops in microwave safe dish. Spoon approximately half of marinade sauce over chops. Cover dish tightly with plastic wrap. Cook 27 minutes at medium low (30% power). Invert chops halfway through cooking period and rotate dish ½ turn. Place pineapple slice on top of each chop. Mix remaining marinade sauce with cornstarch. Pour over pineapple. Recover and cook 3 minutes on high.
CHOCOLATE TORTE
1 package
devils food cake mix
3 large
eggs
½
cup cooking oil
1 1/3
cups water
2 ounces
unsweetened chocolate
10 tablespoons
sugar
2 tablespoons
water
4 large
yolks, slightly beaten
2 tablespoons
rum
1 cup
butter, softened
2 cups
confectioners sugar
4 large
egg whites
1 cup
whipping cream
½
teaspoon vanilla
chocolate
curls and red cherries
Preheat oven to 350°. Grease and flour two, 8 x 1½ inch round pans. Combine first four ingredients. Mix. Bake and cool cake per package directions. Chill. Split cake layer into two thin layers. Combine chocolate, ¼ cup sugar and 2 tablespoons water in double boiler. Heat over hot water until chocolate melts. Stir to blend. Stir a little hot mixture into egg yolks. Return yolks to double boiler. Cook and stir until thick and smooth (3 minutes). Cool. Stir rum into chocolate mixture. Cream butter and confectioners sugar until light and fluffy. Fold in chocolate mixture. Beat whites until frothy. Gradually add ¼ cup sugar. Beat until stiff peaks form. Fold in chocolate mixture. Refrigerate until firm. Spread between layers and on sides. Refrigerate overnight. Whip cream. Fold in 2 tablespoons sugar and vanilla Top cake.
With hunting season open in most areas, here are some timely ways of fixing that pheasant that "didn't get away"
PHEASANT IN WINE WITH MUSHROOMS
Cut pheasant into frying pieces. Brown on stove. Place in baking dish. Add ½ cup sherry to liquid in frying pan. Pour over pheasant. Add one sliced onion. Add ½ lemon (squirting juice on pheasant.) Bake at 350° until tender. Gravy: Add 1 can cream of mushroom soup with liquid in pan.
PHEASANT IN CREAM
1 pheasant,
quartered
1 can
cream of chicken soup
½
cup apple cider
1 tablespoon
plus 1 teaspoon Worcestershire sauce
¾
teaspoon salt
1/3 cup
onion, chopped
1 clove
garlic, minced
1 (3 ounce)
can mushrooms, sliced and drained
paprika
Preheat oven to 350°. Place pheasant in ungreased 9 x 9 x 2 inch dish. Mix all ingredients except paprika. Pour over pheasant. Sprinkle with paprika. Bake for 1½-2 hours. Sprinkle again with paprika.
PHEASANT IN CROCKPOT
1 pheasant,
cut up
1 can
cream of celery soup
1 can
cream of mushroom soup
1 soup
can milk
Brown pheasant. In separate bowl mix milk and soups. Layer in crockpot. Cook on low for 6-8 hours.
SMOTHERED PHEASANT
Cut bird in pieces; roll in salted flour. Brown in enough fat to cover bottom of pan. Dribble ½ cup cream over bird each ½ hour. Cook over low heat until done. Serve with wild rice.
MOIST CORN BREAD
¾
cup yellow corn meal
1 cup
flour
¼
cup sugar
2 teaspoons
baking powder
½
teaspoon salt
1 cup
sour cream
¼
cup milk
1 egg,
beaten
2 tablespoons
margarine or butter, melted
Mix just to moisten. Pour into a 8 x 8 inch greased pan. Bake at 425° for 20 minutes.
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A recipe for one of those vegetables you don't hear a lot about.
SAUCY BRUSSELS SPROUTS
2 pints
(4 cups) brussels sprouts
½
cup chopped onion
2 tablespoons
butter or oleo
1 tablespoon
flour
1 tablespoon
brown sugar, packed
1 teaspoon
salt
½
teaspoon dry mustard
½
cup milk
1 cup
sour cream
1 tablespoon
snipped parsley
Cut large sprouts in half. Cook covered in small amount of boiling salted water for 10-15 minutes. Cook onion in butter until tender. Stir in flour, brown sugar, salt and mustard until blended. Stir in milk. Cook until mixture thickens and bubbles. Blend in sour cream. Add sprouts. Stir gently to combine Heat and top with parsley.
CAULIFLOWER SOUP
2 tablespoons
butter
1 cup
thinly sliced celery
2 tablespoons
onion, minced
3 medium
potatoes, peeled and thinly sliced
1 large
head cauliflower
1 (13
ounce) can evaporated milk or 1½ cups half n' half
salt and
pepper to taste
1 tablespoon
chopped parsley
2 cups
chicken broth or bouillon cubes
4 ounces
grated sharp cheddar cheese
Sauté first three ingredients. Add potatoes and just enough water to cover. Bring to boil. Cook until tender. Do not drain. Cook cauliflower until tender. Drain. Add cauliflower, broth, milk and seasonings to potato mixture. Heat, but do not boil. Add grated cheese. Stir until melted. Serve.
FRENCH ONION SOUP
3 large
onions, thinly sliced
¼
cup butter
2 tablespoons
flour
6 cups
regular strength beef broth
Sauté onion slowly in butter (30 minutes). Sprinkle onion with flour. Slightly brown. Slowly stir in beef broth. Simmer for 15 minutes. Season with salt and pepper. Cut 8 slices crusty french bread ½-1 inch thick. Spread with garlic butter after slightly toasting. Ladle soup into individual oven proof soup bowls. Top with toast. Top with shredded Mozzarella or Swiss cheese. Top with Parmesan cheese. Broil until cheese melts.
It seems we had several requests for things to do with asparagus. Another vegetable a lot of us like, but have a tendency to forget about.
ASPARAGUS CASSEROLE
3 cups
asparagus
1 cup
grated raw carrots
½
cup onion, minced
½
cup sour cream
1 can
cream of shrimp soup
1/8 teaspoon
salt and pepper
Cook and drain asparagus. Combine ingredients. Top with herb stuffing mix. Pour two tablespoons melted butter over stuffing mix. Bake at 350° 30-35 minutes.
BLACK FOREST CAKE
1 sour
cream chocolate cake mix
1 can
cherry pie filling
1/3 cup
oil
2 eggs
Mix all ingredients. Bake according to box instructions.
Frosting:
1 cup sugar
5 tablespoons
butter
1/3 cup
milk
Boil all ingredients for 1 minute. Remove from heat. Stir in 1 (6 ounce) package chocolate chips.
BUTTER CRUMB CAKE
1 (15¼
ounce) can crushed pineapple, drained and reserve liquid
1 package
butter recipe cake mix, reserve ½ cup
1 teaspoon
ginger
¼
cup butter, softened
½
cup reserved pineapple liquid
2 eggs
½
cup raisins
Topping:
½
cup firmly packed brown sugar
½
cup reserved cake mix
1/3 cup
graham cracker crumbs
1 teaspoon
cinnamon
¼
cup butter, softened
½
cup powdered sugar
3 teaspoons
reserved pineapple liquid
Preheat oven to 325°. Grease and flour a 9 x 13 inch pan. Blend cake ingredients, except raisins, until moist. Beat for 2 minutes on high speed. Fold in drained pineapple and raisins. Combine first five topping ingredients. Mix until crumbly. Pour half of batter in pan. Sprinkle half of crumb mixture over batter. Cover with remaining batter. Sprinkle with remaining crumb mixture. Bake for 35-45 minutes. Combine last two topping ingredients. Drizzle over coffee cake.
Page 6 Top of Page
More recipes to help use the apples you may still have on hand. The recipes seemed a little out of the ordinary. . . try and enjoy!
TAFFY APPLE POUND CAKE
1½
cups butter, softened
4½
cups sifted powdered sugar
1 tablespoon
vanilla
6 eggs
3¼
cups flour
2 teaspoons
cinnamon
1 teaspoon
allspice
16 caramels
1½
cups peeled and coarsely chopped apples
Grease a 10 inch bundt pan. Cut caramels, in 8 pieces each. Set aside. Cream first three ingredients until light and fluffy (3 minutes). Add eggs, one at a time, beat thoroughly after each. Gradually add flour, cinnamon and allspice. Blend on low until combined. Stir in caramel pieces and apples by hand. Pour batter into prepared pan. Bake at 325°-350° for 85-90 minutes. Cool for 15 minutes. Remove from pan.
ROMAN APPLE CAKE
1 cup shortening
1 cup
sugar
½
cup brown sugar
2 eggs
1 cup
buttermilk
2½
cups flour
2 teaspoons
cinnamon
1 teaspoon
baking powder
1 teaspoon
soda
2 cups
apples, diced
Mix ingredients in order. Place in a 9 x 13 inch pan. Add topping and bake at 350° for 30-40 minutes.
Topping:
1 teaspoon
cinnamon
½
cup sugar
½
cup chopped nuts
TAFFY APPLE SALAD
4 cups
chopped unpared apples
8 ounces
crushed pineapple, drained (reserve liquid)
2 cups
salted Spanish peanuts
8 ounces
Cool Whip
1 egg
2 tablespoons
apple cider vinegar
½
cup sugar
1 tablespoon
flour
Combine pineapple juice with sugar, flour and vinegar. Beat egg, add to first mixture. Blend will and cook, stirring until thick. Cool completely. Fold in Cool Whip. Fold in pineapple, peanuts, and apples. Chill.
APPLE HARVEST SQUARES
Mix:
1½
cups flour
1/3 cup
sugar
¾
teaspoon salt
Cut in ½ cup butter until particles are fine. Press in a 9 x 13 inch pan. Arrange 4 cups pared, diced apples over base. Sprinkle with 2 tablespoons lemon juice.
Combine:
1/3 cup
sugar
1 teaspoon
cinnamon
Sprinkle over apples and bake at 375° for 20 minutes.
Combine:
½
cup sugar
1 unbeaten
egg
1/3 cup
evaporated milk
1 teaspoon
vanilla
¾
cup chopped pecans
1 1/3
cups flaked coconut
Spoon over apples and bake at 375° for 25-30 minutes.
PRALINE CRUNCH CAKE
Crunch:
1½
cups graham cracker crumbs
¾
cup firmly packed brown sugar
¾
cup butter, melted
½
cup chopped pecans
Cake:
1 package
yellow cake mix
¾
cup water
1/3 cup
oil
¼
cup praline flavored liqueur
3 eggs
Frosting:
1 can vanilla
frosting
8 ounces
Cool Whip, thawed
1 tablespoon
praline flavored liqueur
12 pecan
halves
Preheat oven to 350°. Grease and flour three 9 inch cake pans. Combine crunch ingredients until crumbly. Press 1/3 of mixture in each pan. Blend cake ingredients at low speed until moist. Beat 2 minutes on high. Pour over crunch layer. Bake at 350° for 25-35 minutes. Cool 10 minutes. Remove from pan and cool. Combine frosting ingredients blend until smooth and creamy. Place layer crunch side up on plate. Spread with frosting. Repeat with layers and frosting. Top with pecan halves.
Tip: To replace eggs in recipes substitute 1 tablespoon vinegar or 1 tablespoon milk per egg. (Does not work with apple pie recipe.)
Page 7 Top of Page
Pumpkin, pumpkin, who's got the pumpkin.. . For the ones that didn't get to be jack 'o lanterns this year, following are a wide variety of ways to use the pumpkin of your choice.
PUDDING IN A PUMPKIN
One 5 pound pumpkin, free of blemishes, must be able to sit upright. Wash pumpkin. Cut out lid. Scoop out seeds and insides. Sprinkle with 1½ teaspoons cinnamon and 2 tablespoons sugar. Replace lid. Set pumpkin on rack in broiler pan. Add enough hot water to cover bottom of pan. Cook for 45 minutes at 350°. Turn oven off. Leave pumpkin in oven for 20 minutes. After 20 minutes, start pudding.
Pudding:
4 eggs
4 cups
milk
1 cup
sugar
½
teaspoon salt
6 tablespoons
quick cooking tapioca
2 teaspoons
vanilla
Beat eggs. Stir in next four ingredients. Let stand 10 minutes. Over medium heat, stir with spatula until thick and just begins to bubble. Scrape sides and bottom of pan. Stir in vanilla. Remove pumpkin from oven. Pour pudding in pumpkin. Sprinkle with cinnamon. Bake for 30 minutes at 350° without lid. Remove from oven. Replace lid. Let cool for 30 minutes.
PUMPKIN SOUP
¼
cups finely chopped onion
4 tablespoons
butter or margarine
1 can
cream of chicken or mushroom soup
1 cup
mashed pumpkin
½
teaspoon nutmeg
½
teaspoon sugar
1/8 teaspoon
salt
dash pepper
1 soup
can water
Cook onion in butter until tender. Stir in soups, pumpkin and seasoning. Gradually add water. Heat, stirring occasionally. Garnish with parsley. Makes 2½ cups.
NO BAKE PUMPKIN PIE
4 ounces
Cool Whip
1 cup
pumpkin
2/3 cup
milk
1 (4 ounce)
package instant vanilla pudding
1 teaspoon
pumpkin pie spice
salt
Mix all ingredients until well blended. Pour into baked or graham cracker crust. Chill at least one hour or overnight.
Tip: For orange colored frosting, add equal drops red and yellow food coloring to white frosting.
PUMPKIN CAKE
1 box spice
cake mix
1 can
pumpkin
½
teaspoon soda
½
cup dates
1 cup
pecans, cut up
¼
cup water
2 eggs
Mix cake mix with water, eggs and soda. Beat for two minutes. Add pumpkin. Beat for two minutes. Fold in dates and nuts. Pour into greased and floured tube pan. Bake at 350° for one hour.
Frosting:
1 (3 ounce)
package cream cheese
6 tablespoons
butter
3 cups
powdered sugar
1 teaspoon
vanilla
Beat until fluffy.
A time consuming recipe . . but what a treat for the children at Halloween. An idea for the "Homeroom Mother."
OWL COOKIES
2/3 cup
shortening
1 cup
firmly packed brown sugar
1 egg
1 teaspoon
vanilla
1 cup
crunchy or smooth peanut butter
1 1/3
cups flour
1 teaspoon
baking powder
½
teaspoon salt
1 cup
quick cooking oatmeal
1 (1 ounce)
envelope no melt chocolate flavoring
semi sweet
chocolate pieces
whole
cashews
Beat shortening and sugar. Add egg, vanilla and peanut butter. Sift flour, baking powder and salt. Add to first mixture. Stir in oats. Divide dough in half. Shape hall of dough in an 8 inch long roll. Add chocolate to other half. Roll out chocolate dough on wax paper to form an 8 inch square. Place first roll on top of chocolate dough. Wrap chocolate dough around. Pinch seam together. Wrap in wax paper. Chill for one hour. Cut into ¼ inch slices. For each owl face Pinch chocolate dough for ears. Use chips for eyes. Use cashews for beak. Place on ungreased cookie sheet. Bake at 350° for 12-15 minutes.
SUGARLESS ICING
1 cup honey
2 stiffly
beaten egg whites
Place honey in sauce pan. Heat slowly to boiling point. Cook to soft ball stage. Pour onto egg whites. Beat until icing holds shape.
Page 8 Top of Page
Some added cheer for your holiday entertaining.
CRANBERRY CORDIAL
1 pound (4 cups) fresh cranberries
3 cups sugar
2 cups gin
Coarsely chop cranberries. Place in half gallon jar or crock. Add sugar and gin. Stir and cover tightly. Stir each day for 3 weeks. Strain into bottles. Add corks.
FIRESIDE BUTTERED RUM
1 cup butter or margarine, softened
½ cup powdered sugar
½ cup packed brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 pint vanilla ice cream, softened
1 bottle imitation rum flavoring,
(1 fluid ounce)
Cream first five ingredients, Beat in next two ingredients until smooth. Pour into four cup container. Freeze. To serve, place ¼ cup mixture in mug, adding ½ cup boiling water. Do not stir.
PEANUT BUTTER COOKIES WITHOUT EGGS
1½ cups flour
½ cup sugar
½ cup shortening
½ cup peanut butter
¼ cup light syrup
1 tablespoon milk
½ teaspoon soda
Combine all ingredients. Roll in balls. Press with fork. Bake at 350° for 12 minutes.
Even though the tailgating season has Passed.. a recipe to tuck away, or perhaps use as an appetizer.
TAILGATE PORK NUGGETS
7 pork chops, cut in 1½ inch
squares
¼ cup grated Parmesan cheese
1 teaspoon dried basil
¼ teaspoon pepper
½ cup unseasoned bread crumbs
½ cup margarine, melted
1 teaspoon salt
Combine cheese and dry ingredients. Dip pork in melted margarine and then in crumbs. Place in single layer on foil lined cookie sheet. Bake at 400° for 15 minutes.
This last issue of the 1985 "Best of the Open Line" bulletin is certainly a 'soup to nuts' issue. Same old time and basic recipes, to some very creative ways of fixing and serving your favorites.
We hope you have enjoyed your subscription, this year, to the "bulletin" WMT looks forward to having you as a listener and/or subscriber in 1986. If you have experienced any subscription problems. I hope WMT or Direct Mailing and Printing have been able to correct them.
Indexes for 1985 are NOT available at this time. I will let you know when the indexes; are done and how to obtain a copy. This has proven to be a very valuable project in years past.
I have missed working with Dave on the air the last few months, but hope my work schedule will allow more time in '86 to see and talk with more of you. My wish to each of you is good health and the happiness deserved to make the upcoming year most special!
Seasons Greeting from WMT Radio and . .........
Sharon K. Reeves!
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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