Page 1 Top of Page
As these lines are being written in early November the forecast calls for the chance of weekend snow signaling the coming of winter and its holidays. Can it have been so long ago that we watched the fireworks in the air over Cedar Rapids, and all around the Statue of Liberty in New York harbor? So now the time is here for snow tires, shovels and mittens, for pumpkin pies, sugar cookies, cranberries, turkey, mistletoe, and holly; and most of all for reunions, memories, handshakes and hugs. All of us at Open Line send our very best wishes!
COMPANY BAKED CASSEROLE
6 whole chicken breasts, skinned
& boned
½ cup flour
2 tsps. salt
1 tsp. oregano
¼ tsp. pepper
½ cup butter
2 cans (4 oz.) mushrooms
2 pkgs. (10 oz.) frozen peas, thawed
2 cans cream of mushroom soup,
undiluted
1 can french fried onion rings
Cut chicken in chunks. Coat with flour and seasoning mixture. Brown lightly in butter. Mix with remaining ingredients, except onion rings. Turn into greased 2½ quart casserole. Bake covered at 325° for 45 minutes. Sprinkle with onion rings. Bake uncovered for 5-10 minutes more.
COMPANY NOODLE RICE CASSEROLE
16 ozs. extra fine egg noodles
1 stick margarine
½ cup uncooked regular rice
1 can water chestnuts, sliced &
drained
¼ lb. fresh mushrooms, thinly
sliced (or 4 oz. can)
2 (10 ½ oz.) cans Campbell's
chicken broth
2 (10 ½ oz.) cans Campbell's
onion soup.
3 tbsps. soy sauce
In large skillet lightly brown uncooked noodles in margarine. Turn into 2 quart casserole. Add remaining ingredients. Mix well. Bake uncovered at 325° for 45 minutes or till all liquid is absorbed. Stir occasionally. Makes 12 servings. Recipe can be cut in half.
HAMBURGER MONTEREY
2 ships bacon
1 lb. ground beef
1 medium onion
1 green pepper
1 can red kidney beans
1 (10 oz.) can tomato soup
1 tbsp. chili powder
2 cups cooked rice
½ tsp. salt
¼ lb. sharp cheddar cheese,
grated
Fry bacon till crisp. Reserve grease. Shape ground beef into tiny balls. Cook in bacon grease till brown. Remove. Slice onions, dice green pepper, and cook till transparent. Add next 4 ingredients. Simmer for 10 minutes. Add cheese. Stir till cheese melts. Add crumbled bacon with meatballs. Simmer for 15 minutes.
BUFFALO WINGS
16 chicken wings
¼ tsp. salt
2 eggs, beaten
½ cup corn starch
½ cup cooking oil
1½ cups sugar
1 cup cider vinegar
½ cup ketchup
½ cup chicken bouillon
2 tbsps. soy sauce
Bend wing tips behind bone. Season with salt. Coat with egg, then with corn starch. Brown in hot oil in large skillet. Remove wings as they brown to 9 x 13 x 2 baking pan. Combine remaining ingredients in medium pan. Bring to boil. Pour over wings. Bake at 350° for 45 minutes.
CHEESE ROLL CHEESE BALL
1 lb. Velveeta
1 (8 oz.) pkg. cream cheese
2 packs dried beef
1 pinch garlic salt
1 pinch onion salt
½ tsp. liquid smoke (optional)
Melt all ingredients except dried beef. Spread beef out. Top with cheese sauce. Roll up and refrigerate.
Page 2 Top of Page
NAPA VALLEY CHICKEN
1 clove
garlic
2 tbsps.
olive oil
2 tbsps.
butter
1 chicken
fryer, cut-up
1 cup
raw rice
1 cup
mushrooms
1 cup
black olives, halved
salt to
taste
1 bay
leaf
1 tsp.
thyme
1½
cups chicken broth
1½
cups canned tomatoes with juice
Brown chicken and garlic in oil. Add remaining ingredients. Stir and cover. Bake at 350° for 1 hour. Serves 6.
QUICKIE CABBAGE ROLLS
1 lb. ground
beef
1 cup
onion, chopped
½
cup green pepper
1½
cups tomato sauce
1½
cups water
2 tbsps.
ketchup
salt &
pepper to taste
1 cup
raw long grain rice
1 medium
cabbage, coarsely shredded
Brown meat. Add onion and pepper. Cook. Add tomato sauce, water, ketchup, salt and pepper. Simmer for 20 minutes. Add rice. Mix lightly. Layer cabbage on top. Do not stir. Cover and simmer for 20 minutes more till rice is cooked and cabbage is tender.
FETTUCCINE ALFREDO
1 cup half
n' half
1 stick
butter
3 large
garlic cloves, crushed
½
cup sour cream
1 cup
finely grated Romano cheese
1 lb.
fettuccine
Optional:
¼
lb. smoked ham
½
cup small peas
½
lb. cooked mushrooms
½
lb. crabmeat
2 tbsps.
sherry
Melt butter and half n' half with garlic in large pan on low. After melted and mixed together, remove garlic cloves. Add sour cream. Mix thoroughly. Add cheese and optional ingredients. Mix well. Allow cheese to melt for 5 minutes. Meanwhile. cook pasta, drain, mix thoroughly with sauce.
TAILGATERS DIP
Heat together 16 ounces of canned chill with one-half of a small jar of Cheese Whiz.
DUTCH CASSEROLE
2 lbs.
round steak, cubed
¼
cup shortening
¼
cup flour
1 tsp.
salt
¾
tsp. pepper
1 can
tomato soup
1 can
water
1 tbsp.
Worcestershire sauce
2 tsps.
caraway seed
1 medium
onion
12 carrots,
quartered
6 potatoes,
halved
Melt shortening. Brown meat in casserole. Remove meat. Set aside. Stir in flour, salt. pepper and seasonings. Add soup, water and Worcestershire sauce. Boil for 2 minutes. Add caraway seed and browned meat. Arrange vegetables over meat. Cover and bake at 350° for 2 hours.
FRIED ALLIGATOR
1 alligator
white
vinegar or lemon juice
salt
red pepper
2 cups
corn meal
½
cup flour
shortening
Thinly slice alligator, ¼" thick by 4" long. Remove all white fatty tissue. Place gator slices in glass bowl. Cover with vinegar or lemon juice. Add salt and red pepper. Soak for half an hour and no more. Roll in corn meal and flour seasoned with red pepper. Fry in hot grease in deep fat fryer or iron pot till golden brown (5 minutes).
CROCKPOT BEEF STEW
1 lb. stew
meat
1 (16
oz.) pkg. vegetables, thawed carrots, chopped
potatoes,
chopped
onion
to taste
green
pepper to taste
tomatoes
2 cups
V-8 juice (optional)
1 can
tomato paste (optional)
beef bouillon
(optional)
Brown stew meat in a bit of oil. Place in crockpot. Add remaining ingredients. Let cook all day on low.
TAILGATE DRIED BEEF ROLL UPS
dried beef
in jar
soft cream
cheese
midget
dill pickles
Spread out beef, and cover with softened cream cheese. Place pickle on beef. Roll up. Refrigerate.
Page 3 Top of Page
SWEET POTATO SALAD
3 lbs. cooked sweet potatoes or
yams (cooked, pared & cubed)
½ cup finely-chopped onion
1 cup chopped green peppers
2 cups sliced celery
1½ cups mayonnaise
1 tsp. salt
¼ tsp. black pepper
dash of tabasco
Combine ingredients. Mix well. Cover and refrigerate overnight.
CRAB SOUP
8 cups water
2 cups diced carrots
2 cups coarsely chopped onion
1½ cups coarsely chopped
celery
¼ cup butter or margarine
1 tbsp. seafood seasoning
1 tbsp. Worcestershire sauce
3 cups diced potatoes
1 (1 lb.) can whole tomatoes, crushed
1 lb. crabmeat
Place water in large pot. Bring to boil. Place next 5 ingredients in water. Return to boil. Reduce heat. Simmer for 30 minutes. Add potatoes. Cook for 20-30 minutes or till done. Stir occasionally. Add tomatoes. Cook and stir for 10 minutes. Add crabmeat. Heat and serve.
RICH PUMPKIN SOUP
4 tbsps. butter
½ cup minced onion
2 shallots, minced
1 stalk celery, diced
1 carrot, minced
4 ozs. mushrooms, minced
2 cups canned pumpkin
2 cups chicken broth
1 cup half n' half
1 cup heavy cream
½ cup fresh orange juice
1 cup sour cream
1 tbsp. chives
2 tsps. grated orange peel
¾ tsp. salt
3 dashes hot red pepper sauce
Cook vegetables in butter about 7 minutes or till soft. Add mushrooms. Cook 5 minutes more. Stir in pumpkin and broth. Simmer uncovered for 10 minutes. Process in food blender till smooth. Stir in half n' half, cream and orange juice. Heat to boiling. Reduce heat. Simmer for 10 minutes. Combine sour cream chives and orange peel in small bowl. Set aside. Season soup with salt and pepper sauce. Ladle in soup bowls. Top with sour cream mixture.
WINE SALAD
1 large or 2 small pkgs. black cherry
jello
1 #2 can crushed pineapple. drained
& reserve juice
1 #2 can dark sweet cherries, pitted
& halved
1 cup nuts, chopped
1 cup Mogen David grape wine
1 large pkg. cream cheese
Make ¼" balls from cream cheese. Soften jello in 1 cup boiling hot water. Add water to reserved pineapple juice to make ¾ cup. Mix well. Add 1 cup wine. Let cool. Add pineapple, cherries and cream cheese balls and nuts. Mix together.
CHICKEN NOODLE SOUP WITH BARLEY
1 large pkg. egg noodles
2 cups or 2 small cans cooked chicken
1 can chicken broth
1 chicken bouillon cube
1 can mushrooms, chopped fine
1-2 handfuls of barley onions to
taste, chopped
1 can cream of mushroom soup water
for noodles, per directions
1 cup water or to
taste parsley flakes
garlic to taste
salt & pepper to taste
Combine ingredients. Simmer. Cook till noodles are done.
WILD RICE SOUP
Combine in small casserole ½ cup wild rice, 1 ¼ cup water and 1 chicken bouillon cube. Cover and bake 60 minutes at 325°. (Makes 2 cups)
Chop and fry until crispy ½ lb. bacon. Remove from pan leaving drippings.
Sauté:
½ cup chopped onion
½ cup chopped celery
½ cup chopped green pepper
Drain excess fat. Add 1 cup chicken broth. Simmer until tender. In large, heavy pan mix 3 cans cream of mushroom soup, 2 cups chicken broth and 2 cups cooked chicken or turkey. Add wild rice, bacon and simmered mix. Season to taste. Heat slowly.
SPINACH DIP
1 pkg. frozen chopped spinach
1 pkg. Knorr's vegetable soup mix
1 can water chestnuts, drained
1 cup mayonnaise
1 cup sour cream
Thaw spinach. Squeeze dry and chop. Chop chestnuts. Mix all ingredients together. Chill.
Page 4 Top of Page
BAKED PUMPKIN WITH FILLING
Mix:
2/3 ground
pork
1/3 ground
beef
1/6 dried
bread crumbs
Season with sage, onion, parsley flakes and celery to taste. Brown meat. Add crumbs and seasonings. Clean out pumpkin. Rub inside with allspice. Fill with meat mixture. Bake with lid on at 325° for 2 hours for medium pumpkin. Serve in pumpkin. Scoop out a bit of pumpkin with each serving. Top with sausage gravy.
DILLY GREEN BEANS
Sauce:
½
cup mayonnaise
1½
cup sour cream
1 tbsp.
horseradish
¼
cup onion, minced
½
tbsp. dill weed
2 tbsps.
lemon juice
Salt,
pepper, tabasco, garlic to taste
Combine ingredients. Drain very well 2 cans whole green beans, tossing together and refrigerate 8 hours.
HALF N' HALF VEGETABLE DISH
6 medium
sized beets
6 medium
sized turnips
1 tsp.,
salt
1/8 tsp.
pepper
1 tbsp.
butter
1 cup
water
Peel and shred vegetables. Add seasoning, water and butter. Cover and cook for 12-15 minutes or tin tender. Remove cover last 3-4 minutes, if you want less liquid.
SCALLOPED CORN WITH BROCCOLI
2 cans
cream style corn
¼
cup minced onion
1 cup
fine dry bread crumbs
2 eggs
salt & pepper to taste
1 lb.
bag frozen broccoli pieces
Combine all ingredients. Place in casserole. Bake at 350° for 45 minutes or microwave for 25 minutes.
BUTTERSCOTCH APPLE DIP
1 can Eagle
Brand milk
1 cup
butterscotch chips
¼
tsp. salt
2 tsps.
white vinegar
½
tsp. ground cinnamon
Melt first 3 ingredients. Cook and stir till chips are melted. Remove from heat. Stir in vinegar and cinnamon. Serve warm.
GOOD AS HEINZ KETCHUP
2 gallons
tomatoes, chopped
2 red
peppers, seeded & chopped
2 green
peppers, seeded & chopped
4 small
onions
½
tsp. ginger
½
tsp. allspice
½
tsp. powdered mustard
½
tsp. chili powder
½
tsp. cinnamon
¼
tsp. pepper
2½
cups sugar
2½
cups vinegar
1 tbsp.
salt
1 heaping
tbsp. corn starch
1 cup
water
Combine first four ingredients. Cook till tender (30 minutes). Put in blender on high for 4-5 seconds. Run through sieve. Tie spices in bag and cook with remaining ingredients, except corn starch and water, for 30 minutes. Mix corn starch and water. Pour into ketchup. Boil for 15-20 minutes. Bottle and seal.
TURNIP CASSEROLE
Peel and dice 6 cups turnips. Cook in salted water with 1 tbsp. sugar. Cook only till barely done. Drain well. Add 1 can cream of mushroom soup. Do not add any liquid. Pour into buttered casserole. Top with soft buttered bread crumbs. Bake at 350° for 30 minutes.
GOLDEN TURNIP SCALLOP
6 cups
turnips, chopped
1 apple,
pared. cored & chopped
2 tbsps.
brown sugar
¾
tsp. salt
1/8 tsp.
pepper
Mix turnips and apples. Add remaining ingredients. Place in buttered casserole. Dot with margarine or butter. Cover and bake at 350° for 45 minutes,
TANGY OVEN FRIED EGGPLANT
½
cup fine cracker or bread crumbs
¼
cup parmesan cheese mayonnaise (not salad dressing)
1 lb.
eggplant, sliced in ½" slices
Spread mayonnaise on each side of eggplant. Dip and roll in crumb mixture. Bake at 350° on greased cookie sheet in single layer for 25 minutes. After 15 minutes, turn slices over for remaining 10 minutes.
GLAZED APPLES
½
cup white corn syrup
2 cups
granulated sugar
red food
coloring
Combine and boil to hard crack stage. Dip apples and cool over waxed paper.
Page 5 Top of Page
ZUCCHINI PINEAPPLE BREAD
1 cup packed
brown sugar
½
cup butter, softened
1 cup
shredded zucchini
1 (8 oz.)
can crushed pineapple in juice, reserve 1 tbsp.
2 eggs,
slightly beaten
2 cups
flour
1 tsp.
soda
1 tsp.
cinnamon
¼
tsp. salt
¼
tsp. allspice
½
cup nuts, chopped
Glaze:
½
cup powdered sugar
1 tbsp.
pineapple juice
1 tsp.
corn syrup
¼
tsp. cinnamon
Preheat oven to 350°. Grease and flour bottom of 9 x 5 loaf pan. Cream brown sugar and butter till light and fluffy. Stir in zucchini, pineapple and eggs. Add dry ingredients. Blend well. Fold in nuts. Spread into prepared pan. Bake for 60-70 minutes. Cool for 10 minutes. Remove from pan. Combine glaze ingredients till smooth. Spoon over warm loaf. Cool on rack.
BARLEY WHEAT BREAD
½
cup quick cooking barley
3 ¾-4
cups flour
2 pkgs.
yeast
1 cup
cottage cheese
½
cup honey
¼
cup butter or margarine
2 eggs
2½
cups whole wheat flour
½
cup quick cooking oatmeal
Cook and drain barley per directions. In large mixing bowl combine 2 cups all purpose flour and yeast. In saucepan, heat cottage cheese, honey, ¼ cup butter, 1 cup water and 1½ tsps. salt. Heat and stir till warm and butter is melted (115°). Add to flour mixture. Add eggs. Beat on low for 30 seconds. Beat on high for 3 minutes. Stir in barley, whole wheat flour and oats. Stir in as much all purpose flour as you can. Knead for 8-10 minutes. Let rise till doubled (90 minutes). Punch down. Divide in half. Let rise for 10 minutes. Shape into loaves. Let rise till nearly doubled. Bake at 350° for 30-40 minutes. Note: After 20 minutes you may want to cover with foil.
SALMON PASTE
1 (8 oz.)
pkg. cream cheese
1 can
red salmon
2 tsps.
onion flakes
1 tsp.
lemon juice
2 tsps.
horseradish
¼
tsp. salt
Blend all ingredients. Make in a ball. Garnish with chopped olives.
PARSLEY DUMPLINGS
2 cups
sifted flour
3 tsps.
baking powder
1 tsp.
salt
2 tsps.
finely-chopped parsley
3 tbsps.
butter, melted
1 egg
½
cup milk
Sift first 3 ingredients together. Stir in remaining ingredients. Batter should be stiff, but moist. Add additional milk if needed (a little at a time). Drop by level tablespoons of batter into liquid. Cover. Cook for 20 minutes. Serves 8.
BASIC ITALIAN WHITE SAUCE
¼
cup margarine
¼
cup flour
1 cup
milk
1 cup
heavy cream
1/8 tsp.
nutmeg
1 tsp.
salt
1/8 tsp.
pepper
½
cup parmesan cheese
Combine margarine and flour. Cook and whisk for 2 minutes. Add remaining ingredients. Cook till thick.
CORN BREAD
2 large
eggs
1 large
jar baby food peaches
1 cup
milk
1/3 cup
oil
Mix. Heat in at least 2 quart bowl.
Mix in:
2 cups
flour
2 cups
oatmeal
1 cup
sugar
2 tsps.
salt
8 tsps.
baking powder
Combine with liquid mixture till thoroughly blended. Pour into greased 9 X 13 pan. Bake 35-40 minutes at 350°. Butter top when removed from oven.
CORN PUDDING
3 slightly
beaten eggs
2 cups
whole kernel corn
2 cups
scalded milk
½
cup finely-chopped onions
1 tbsp.
butter, melted
1 tsp.
sugar
1 tsp.
salt
Combine ingredients. Pour into 1½ quart casserole. Set in shallow pan of water. Bake at 350° for 40-45 minutes. Let set at room temperature for 10 minutes. Serves 6.
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BROWNIE PEANUT BUTTER CUPS
1 (15 oz.)
pkg. deluxe brownie mix
1/3 cup
very hot water
¼
cup oil
1 egg
12 miniature
Reese's peanut butter cups
Preheat oven to 350°. Line 12 muffin tin cups with paper baking liners. Combine brownie mix, oil, water and eggs. Beat 50 stokes with spoon. Fill cups 2/3 full. Press peanut butter cup into batter until top edge is even with top of batter. Bake for 20-30 minutes or just till brownie is set.
POPPY SEED CAKE
1 box white
or yellow cake mix
1 can
poppy seeds
4 eggs
1 cup
water
¼
cup vegetable oil
1 package
Dream Whip
Mix all ingredients. Place in 9 x 12 greased and floured cake pan. Bake at 350° tin tests done.
PUMPKIN BUNDT CAKE
2¾
cups sugar
1½
cups butter, softened
1 tsp.
vanilla
6 eggs
3 cups
flour
½
tsp. baking powder
½
tsp. salt
¾
tsp. cinnamon
½
tsp. ginger
¼
tsp. cloves
1 cup
canned pumpkin
Sauce:
1 cup packed
brown sugar
¼
cup dark corn syrup
½
cup whipping cream
2 tbsps.
butter
dash salt
½
tsp. vanilla
½
cup pecan halves
Preheat over to 350°. Grease and flour 12 cup fluted bundt pan. Cream sugar and butter till light and fluffy. Add eggs and vanilla, one at a time. Beat well after each. Combine dry ingredients, alternately with pumpkin to butter mixture. Beat well after each addition. Pour into pan. Bake for 60-70 minutes. Cool for 15 minutes. Invert on serving plate. Cool completely. For sauce, combine first 5 ingredients. Cook over medium heat. Stir constantly till mixture boils. Reduce heat to low, simmer for 5 minutes, stirring constantly. Stir in vanilla and pecans. Serve over cake.
BEST
EVER CHOCOLATE CAKE
(NO
EGGS)
3 cups
flour
2 cups
sugar
1/3 cup
cocoa
1 tsp.
salt
2 tsps.
soda
¾
cup oil
2 tbsp.
lemon juice
1 tsp.
vanilla
2 cups
cold water
Sift dry ingredients into bowl. Make well in center. Mix liquid ingredients into hole. Slowly mix together. Bake 350° for 30 minutes.
PECAN PIE BARS
1 1/3 cups
flour
½
cup + 2 tbsps, packed brown sugar, divided
½
cup butter or margarine
2 eggs
12 cup
light corn syrup
¾
cup finely chopped pecans
2 tbsps.
butter or margarine, melted
1 tsp.
vanilla
1/8 tsp.
salt
Mix flour and 2 tbsps. brown sugar with fingers. Work in ½ cup butter till dough begins to hold together. Press in bottom of greased 9" square baking pan. Bake at 350° for 12-15 minutes or till just firm. lightly beat ½ cup brown sugar and eggs. Add remaining ingredients. Mix well. Pour over crust. Bake 25 minutes or till edges are lightly browned. Cool in pan on rack. Cut into 3 x 1" bars. Makes 27 bars.
APPLE CRISP
5-6 cups
apples, sliced, pared or unpared
1 cup
sifted flour
½-1
cup sugar, to taste
1 tsp.
baking powder
¾
tsp. salt
1 egg,
unbeaten
1/3 cup
melted shortening, cooled
½
tsp. cinnamon
Place apples in greased 6 x 10 baking dish. Mix flour, sugar, baking powder, salt and egg with fork. Sprinkle on top of apples. Combine remaining ingredients. Pour over all. Bake at 350° for 30-40 minutes. Serve with cream or milk.
QUICK APPLE CRISP
1 can apple pie filling thickened with 1 tbsp. flour. Add cinnamon and nutmeg to taste. For topping melt 1 stick margarine and combine with ¾-1 cup oatmeal, ½ cup flour and ½ cup brown sugar. Sprinkle with cinnamon. Bake at 350° for 20-25 minutes.
Page 7 Top of Page
SNICKERDOODLES
3 cups
flour
2 tsps.
cream of tartar
1 tsp.
baking soda
1 cup
butter, softened
2 cups
sugar
2 medium
eggs
Topping:
¼
cup sugar
2 tsps.
ground cinnamon
Sift dry ingredients together. Set aside. Cream butter. Add sugar. Cream well. Add eggs, one at a time. Beat well after each. Fold in dry ingredients. Mix well. Chill. Drop 2" apart on ungreased cookie sheet. Sprinkle with cinnamon/sugar mixture. Bake at 400° for 10 minutes or 8 minutes for chewier cookies.
MOON CAKE DESSERT
Cream Puff Base:
1
cup water
1 stick
margarine
1 cup
flour
4 eggs
Boil first 2 ingredients. Add flour after boiling. Cool. Add eggs, one at a time. Beat well with fork. Spread in 9 x 13 glass pan or ungreased jelly roll pan. Bake at 400° for 25 minutes. Cool.
Filling:
1 large
pkg. instant vanilla pudding
3½
cups milk
5 ozs.
soft cream cheese
Mix pudding and milk. Add cream cheese. Beat well. Spread over cooled cream puff base. Top with Cool Whip. Refrigerate. Just before serving, drizzle with chocolate syrup.
SHOO FLY PIE
1 cup sugar
1 cup
brown syrup
1 pint
water (or 1½ cups)
1 heaping
tbsp. flour
1 egg,
well-beaten
Boil together. Set aside to cool. Add 1 tsp. vanilla. Divide in 2 unbaked crusts.
Topping:
½
cup sugar
½
cup lard
1 tsp.
soda
1 tsp.
cream of tartar
2 cups
flour
Mix together. Sprinkle over top. Bake as usual.
BUFFALO CHIP COOKIES
1 lb. margarine
2 cups
brown sugar
2 cups
white sugar
4 eggs
4 cups
flour
2 tsps.
soda
2 tsp.
baking powder
2 tsps.
vanilla
1 cup
chopped pecans
1 cup
coconut
1 (12
oz.) pkg. chocolate chips
1 (6 oz.)
pkg. butterscotch chips
2 cups
oatmeal, uncooked
3 cups
corn flakes
Combine all ingredients. Chill for 2 hours. Drop by tablespoons on cookie sheet. Bake at 350° for 10-12 minutes.
APPLE ROLL
2 cups
flour
4 tbsps.
margarine, softened
2 tsps.
baking powder
1 tsp.
salt
2 tbsps.
sugar
2/3 cup
milk
Mix for biscuit dough. Roll out in rectangle ½" thick. Peel 2 medium apples and chop. Sprinkle with cinnamon, nutmeg and brown sugar. Place on dough. Roll up. Cut as for cinnamon rolls. Place in greased and floured 8 x 8 baking dish. Bake at 350° for 20 minutes.
Sauce:
1 cup sugar
1 cup
water
2 tbsps.
lemon juice
1 tbsp.
margarine
1 tbsp.
flour
½
tsp. salt
Mix and cook. Boil for 3-4 minutes. Pour over apple rolls. Bake till done.
PENUCHE CANDY
2 cups
brown sugar
1 cup
granulated sugar
½
tsp. salt
1 1/3
cups milk
4 tbsps.
butter
2 tsps.
vanilla
1½
cups shredded coconut
Combine first 4 ingredients. Cook. Stir constantly till sugar dissolves and mixture starts to boil. Cook till mixture forms soft ball in cold water. Stir to prevent burning. Remove from heat. Add butter and vanilla. Cool to lukewarm (110°. Do not stir before 110°. Beat till mixture loses gloss. Add coconut. Pour into 8" buttered pan. Cut in squares when cooled.
Page 8 Top of Page
PEANUT BUTTER POPCORN BALLS
1 cup popcorn (popped)
¼ cup butter
salt
2/3 cup white corn syrup
1 cup brown sugar
1 cup peanut butter
Season popcorn with butter and salt. Combine syrup and brown sugar. Stir till bubbly. Stir in peanut butter. Pour over popcorn. Shape into balls. Makes about 28.
APPLE DIP
8 ozs. cream cheese
¾ cup white sugar
¼ cup brown sugar
1 tsp. vanilla
Combine ingredients. Mix well. Dip apple slices in mixture.
MAGIC MILK
3 eggs, raw or cooked
½ cup vegetable oil
Blend for 3-4 minutes. Add water gradually until blender is full. Place in large jar. Add water to make 4-5 cups. Shake before using.
CHOCOLATE FONDUE
9 ozs. milk chocolate
1 square (1 oz.) unsweetened cooking
chocolate
2 tbsps. bottled cola
½ cup light cream
Melt chocolate in fondue pot. Add remaining ingredients. Heat and stir till melted and smooth. Keep warm over low heat when serving. Makes 2 cups.
SCALLOPED PINEAPPLE
4 cups soft bread cubes
¾ cup milk
1 cup butter or margarine, melted
1½ cups sugar
3 eggs, beaten
1 (20 oz.) can pineapple tidbits,
drained
Moisten bread cubes in milk. Mix butter, sugar and eggs. Add to bread cubes. Add pineapple to mixture. Bake at 350° in round casserole dish for 45-60 minutes.
CINNAMON ORNAMENTS
1 cup ground cinnamon
1 tsp. allspice
1 tsp. cloves
1 tsp. nutmeg
1 cup applesauce
Mix dry ingredients. Add applesauce a little at a lime. (Should look like playdough.) Add 1-2 tbsps. applesauce if too dry. Roll out ¼" thick on ungreased surface. Use cookie cutter to cut. Dry on level surface for 4-5 days. Makes 2 dozen decorations. (Note: Make a hole with sharp object for hanging, if desired.)
WMT and I personally thank you for your interest in Open Line. We appreciated hearing from you this year whether by letter or phone, and again look forward to coming into your home in 1987!
I wish you an easy winter and lighted
candles, a home filled with baking aromas,
a child to love, a pet to play
with, and the special wish of answered prayers.
May your holiday season be special, and the coming year filled with good health and the things that make each of you happy.
Sharon Kaye 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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