Page 1 Top of Page
HOLIDAY CHOCOLATE BUTTER COOKIES
½ cup sugar
¾ cup butter, softened
1 egg yolk
1 tsp. almond extract
1½ cups flour
¼ cup unsweetened cocoa
Heat oven to 375°. In a large bowl, comb, all ingredients except flour and cocoa. Beat at medium speed until light and fluffy, 2-3 minutes. Gradually add flour and cocoa until well mixed, 2-3 minutes. Shape rounded teaspoonsful as desired or use a cookie press. Place 1" apart on cookie sheets. Bake 7-9 minutes or until set. Cool. Decorate with melted chocolate chips, melted almond bark, nuts, colored sugars, candied fruit, etc. Makes 3 dozen.
PEAR ALMOND STREUSEL CAKE
½ cup butter, softened
¼ cup sugar
1 tsp. vanilla
3 eggs
1 cup flour
½ tsp. baking powder
¼ tsp. salt
3 medium pears, peeled & cut
into 8 slices (24 slices)
Topping:
½ cup flour
½ cup almonds, finely chopped
½ cup brown sugar
¼ cup butter, softened
1 tsp. cinnamon
Beat butter and sugar till light and fluffy. Add vanilla and egg. Beat well. Combine 1 cup flour, baking powder and salt. Add to egg mixture and beat till smooth. Pour into greased and floured 10" tart or spring form pan. Press pears, cut side down, into dough. Combine topping ingredients till crumbly. Sprinkle evenly over batter. Bake at 375° for 35-50 minutes, till center springs back. Cool 15 minutes and remove from pan.
EASY BUTTER CHRISTMAS COOKIES
1 cup butter (no substitutes)
½ cup powdered sugar
2 cups flour
1 tsp. vanilla
Cream butter, sugar and vanilla. Stir in flour and mix well. Heat oven to 325°. Make small balls and place on an ungreased cookie sheet. Bake 15-20 minutes or until cookie begins to brown on bottom. DO NOT over bake!
DRAGON-SLAYER CHOCOLATE CAKE
1 pkg. chocolate cake mix (dry)
1 large pkg. instant chocolate
pudding (dry)
3 eggs
1¼ cups water
¼ cup oil
12 ozs. chocolate chips
Pour oil into a 9" x 13" pan. Coat bottom evenly. Add cake and pudding mixes, eggs and water. Stir to combine. Stir in chips. Bake at 350° for 35 minutes.
STIR & SPOON FUDGE DROPS
2 tbsps. butter
1 2/3 cups sugar
2/3 cup evaporated milk
½ tsp. salt
2 ¾ cups mini marshmallows
12 ozs. semi sweet chocolate chips
1 tsp. vanilla
½ cup walnuts
½ cup raisins
½ cup chopped maraschino
cherries
Combine first 4 ingredients and cook over medium heat. When edges begin to bubble, cook for 5 minutes, stirring constantly. Remove from heat and stir in remaining ingredients. Stir vigorously until marshmallows melt. Drop by teaspoonsful onto wax paper.
Page 2 Top of Page
PUMPKIN COOKIES & GLAZE
1 cup shortening or margarine
1 cup sugar
1 cup canned pumpkin
1 egg
2 cups flour
1 tbsp. pumpkin pie spice, or less
½ tsp. baking powder
½ tsp. baking soda
Cream margarine and sugar till fluffy Add pumpkin and egg. Beat till combined. Combine dry ingredients and add to mixture. Stir well. Drop by teaspoonsful on ungreased cookie sheets. Bake 8-10 minutes at 375° until firm.
Glaze: In a saucepan, combine ½ cup packed brown sugar, 3 tbsps. margarine and 1 tbsp. milk. Heat till melted. Remove from heat. Add 1 cup powdered sugar and 1 tsp. vanilla. (NOTE: if too thick, add a few drops of hot water to thin.)
TOUCHDOWN BARS
1½ cups flour
2 cups oatmeal
1 tsp. salt
1 tsp. soda
½ cup coconut
½ cup chopped nuts
1 cup chocolate chips
¾ cup brown sugar
¾ cup white sugar
¾ cup margarine
3 eggs
1 tsp. vanilla
In medium bowl, stir together flour, oatmeal. salt, soda, coconut, nuts and chocolate chips. Set aside. In large bowl, cream sugars and margarine. Add eggs and vanilla, mix well. Stir in reserved flour mixture. Pour into greased 15" x to" x 1" pan. Bake in preheated 375° oven for approximately 15 minutes.
LEMON COTTAGE CHEESECAKE
Preheat oven to 350°.
Combine:
16 crushed graham cracker squares
16 tsps. margarine
Press into 8" pie pan. Heat 4-5 minutes in oven.
1 small box instant lemon Jello
1 tbsp. lemon juice
2 2/3 cups cottage cheese
2 cups Cool Whip
In a blender, combine Jello with ½ cup boiling water. Blend until smooth. Add 1 cup cottage cheese, blend until smooth. Add lemon juice. blend. Add remaining cottage cheese and Cool Whip; blend until smooth. Pour into crust and chill.
PAT'S HOLIDAY RING CAKE
2 (8 oz.) packages chopped dates
1¼ cups sugar
1 cup butter
1 cup orange juice
12 ozs. semi sweet chocolate chips
1 tsp. vanilla
2¼ cups flour
1½ tsps. cinnamon
1 tsp. baking soda
1 tsp. salt
¾ tsp. baking powder
½ tsp. nutmeg
3 eggs
½ cup brandy
4 candied cherries, halved
In a small pan, Combine 2 cups chopped dates, sugar, butter and orange juice. Cook over moderate heat, stirring occasionally, until mixture boils and dates are tender. Add 1 cup of chocolate chips and vanilla, stir until chocolate melts. Transfer to bowl. Cook 15 minutes. In a small bowl, combine flour, cinnamon, soda, salt, baking powder and nutmeg, Set aside. Beat eggs one at a time into cooled chocolate mixture. Stir in flour mixture. Blend in remaining chocolate chips and nuts. Spread in a greased and floured 9 cup Bundt pan. Bake at 350° for 1 hour and 10 minutes. Cool 10 minutes. Invert on flat surface. Make holes in top of cake with toothpick. Pour brandy over cake. Cool completely and cover with glaze. Decorate with cherries. Glaze: 2 cups powdered sugar, 2 tsps. water. Mix well and pour over cake.
CONCORD GRAPE PIE
4 cups grapes
1 cup sugar
¼ cup flour (or 2½-3
tbsps. tapioca)
¼ tsp. salt
1 tbsp. lemon juice
1½ tbsps. butter or margarine,
melted
1 (9") unbaked pie shell
Topping:
½ cup flour
¼ cup sugar
Cut in ¼ cup butter till crumbly. Sprinkle on top and bake at 400° for 40 minutes.
Slip skins from grapes. Set skins aside. Bring pulp to boiling point. Reduce heat and simmer 5 minutes. Press through sieve to remove seeds. Add skins to pulp. Combine sugar, tapioca, and salt. Add lemon juice, butter and pulp. Pour into pie shell. Top with second crust or crumb topping.
HOMEMADE BAKING POWDER
1 tsp. baking powder = ¼ tsp. baking soda and 5/8 tsp. cream of tartar
Page 3 Top of Page
PUMPKIN CUSTARD
2 (2" x 2") square cinnamon graham
Crackers finely crushed
1 (12 oz.) can evaporated skim
milk
1 (16 oz.) can pumpkin
½ cup brown sugar, firmly
packed slightly less than
½ cup egg substitute or
2 eggs
1 tsp. pumpkin pie spice
1 tsp. rum flavoring or rum
1 tsp. vanilla
½ cup whipped light cream
or non dairy topping
Coat bottom and sides of the pie pan with nonstick cooking spray. Spread crushed crackers evenly across pan bottom. In medium bowl, combine next 7 ingredients. Mix with an electric mixer at medium speed until blended. Pour filling into pie pan. Bake uncovered at 325° for about 1 hour or until filling is set. Cool slightly. Cut into 8 slices and serve each with 1 tbsp. of whipped light cream or non dairy topping. Calories per slice: 135
BANANA NUT BREAD
(From the American Beekeeping Federation)
1 cup butter
2 cups honey
2 eggs
1 1/3 cups sour milk
2 tsps. soda
2 cups mashed ripe bananas
3½ cups flour
dash of salt
2 tsps. baking powder
1 cup chopped nuts
Cream butter and add honey in a fine stream until fluffy. Add eggs and beat well. Add soda to the sour milk and set aside. Sift all dry ingredients together. Add mashed bananas to the butter and honey mixture and beat well. Add dry ingredients and the sour milk alternately. Mix well and add nuts. Pour into three well greased loaf pans and bake at 350° for 50-60 minutes or until a toothpick inserted in center comes out clean and bread springs back when lightly touched in center (NOTE: If you do not have sour milk, use ½ cup plain yogurt and enough milk to make 1 1/3 cups. Blend well.
FIVE POUND FUDGE
Combine:
4½ cups sugar
12 ozs. evaporated milk
¾ cup butter
Boil 5 minutes over moderate heat.
Combine:
1 lb. Hershey's candy bars, grated
12 ozs. chocolate chips
7 ozs. marshmallow cream
Pour evaporated milk mixture over chocolates and marshmallow cream. Blend until chocolate dissolves. Pour into buttered pans. Chill, cut, and freeze.
GERMAN APPLE CAKE
2 cups flour
1 tsp. cinnamon
1 tsp. soda
½ tsp. salt
2 eggs
1 cup oil
1 tsp. vanilla
2 cups sugar
4 cups raw apples, peeled and chopped
fine
1 cup nuts
Prepare apples. Mix together remaining ingredients. Add apples. Pour into a prepared 9" x 13" pan and bake at 350° for 40-45 minutes.
TURTLE BARS
1 German chocolate Cake mix, prepared
per pkg. directions
1 stick margarine
½ cup evaporated milk
14 ozs. caramels
1 cup chocolate chips
1 cup pecans
Pour half of cake batter into a greased and floured 9"x 13" pan. Bake at 350° for 20 minutes. Melt butter, milk and caramels together. Pour over baked cake and sprinkle with chips and nuts. Top with reserved cake batter. Bake at 250° for 20 minutes, then at 350° for 10 minutes.
K BARS
(From the American Beekeeping Federation)
3 cups "K" Cereal
¾ cup honey
¾ cup peanut butter
1 tsp. vanilla
1 cup chocolate chips
½ cup butterscotch chips
Bring honey and peanut butter to a boil. Add cereal and vanilla. Pack into ungreased cake pan. Melt 1 cup chocolate chips and ½ cup butterscotch chips; spread over all.
WINTERGREEN CAKE
Soak 36 pink wintergreen candies overnight in ¼ cups sweet milk.
Next day, mix the above and add:
2 cup shortening
1 cup sugar
Sift together:
2½ cups cake flour
2 cups baking powder
¼ tsp. salt
Fold in four stiffly beaten egg whites. Add to candy mixture. Bake at 325° for 30 minutes or until tests done.
Page 4 Top of Page
FROM THE MAILBAG ... Ideas for Christmas treats.
QUICK CARAMEL CORN
1 cup brown sugar
1 stick margarine
10 large marshmallows
Combine all and bring to a boil. Stir till well blended. Pour over 6 quarts popped corn. Eat right away. Will keep well.
ANISE CANDY
1 cup white sugar
1 cup white syrup
¼ tsp. anise flavoring or
6-8 drops anise oil
Bring sugar and syrup to a hard boil. Cook until it cracks in a small amount of cold water or 300°. It should spin a thread when dropped from a spoon into the cold water. Add oil or flavoring. Pour onto a buttered cookie sheet. When cool, crack into pieces. You may add a few drops of red food coloring to give it a better look.
CRANBERRY FILLED BARS
2 cups raw cranberries
½ cup water
Cook until skins pop. Mix 3 tablespoons cornstarch with small amount of water to dissolve. Add to the first mixture and cook until thick.
1 ¾ cups oatmeal
¼ tsp. salt
1 cup sugar
1 tsp. baking powder
¾ cup soft margarine
1½ cups flour
Mix well until creamy. Reserve 1 cup and set aside. Press remainder into a 9" x 13" pan. Bake 10 minutes. Spread filling over the crust. Sprinkle with the reserved crumbs. Bake at 350° for 20 minutes or until light brown.
FRIED GREEN TOMATOES
6 large green tomatoes
1 tbsp. sugar
½ tsp. pepper
1 tsp. salt
1 egg, well beaten
½ cup bread crumbs
Wash and cut tomatoes in ½" slices. Soak in salt water for one hour. Add sugar, pepper and salt to well beaten egg. Dip tomato slices in egg and press in crumbs. Fry in oil till brown.
PECAN SNOWBALLS
1 cup Butter Crisco
2 tbsps. milk or water
¾ cup powdered sugar
1½ tsp. vanilla
1 ¾ cups flour
½ cup finely chopped pecans
1 cup oatmeal
¼ tsp. salt
Heat oven to 325°. Beat first four ingredients until creamy. Add combined flour, oats, pecans and salt, mix well. Shape into balls. Bake on ungreased cookie sheet 15-18 minutes. Roll in powdered sugar while warm.
CHRISTMAS CUTOUTS
1¼ cups sugar
1½ tsps. vanilla
2¼ cups flour
2½ tsps. baking powder
1 cup Butter Flavor Crisco
2 eggs
1 cup oatmeal
½ tsp. salt
Glaze:
1 cup powdered sugar
½ tsp. vanilla
1-2 tbsps. milk
Beat first three ingredients until fluffy. Beat in eggs. Mix in combined remaining four ingredients. Cover and chill four hours or overnight. Heat oven to 375°. Roll ¼ of dough at a time 1/8 inch thick on floured surface. Cut as desired using cookie cutters or glass. Place on ungreased cookie sheet. Bake 7-9 minutes. Cool. For glaze: combine first three ingredients. Tint with food color if desired. Brush on cookies with pastry brush.
FRESH SPINACH-APPLE SALAD
1 lb. fresh spinach
1 cup chopped apple
½ cup chopped celery
1 tbsp. lemon juice
¼ cup cider vinegar
¼ cup vegetable oil
2 tsps. sugar
1 tsp. poppy seeds
¼ tsp. ground white pepper
Remove stems from spinach, wash leaves thoroughly and pat dry. Tear into bite size pieces. Combine spinach, apple and celery in a large bowl. Sprinkle with lemon juice; toss well. Combine vinegar and remaining ingredients in a small saucepan; bring to a boil. Pour over spinach mixture and toss well. Serve immediately.
Page 5 Top of Page
GOOD FOR YOU ... From St. Luke's Hospital
SPARKLING MOCK RED WINE
Choose stemmed wine glasses or tall slender glasses. Pour each glass half full of very cold diet lemon lime carbonated beverage or similar beverage. Fill the glass with very cold cranapple juice. Serve at once while the bubbles are still rising. Calories: 83
SOBER CHAMPAGNE
Choose stemmed champagne glasses. Pour each glass half full with very cold diet ginger ale. Fill the glass with very cold apple cider. Serve at once while the bubbles are still rising. Calories: 55
SPICED PEAR UPSIDE-DOWN CAKE
Vegetable cooking spray
2 tbsps. firmly packed brown sugar
2 tbsps. margarine, melted
2 medium pears, peeled, cored and
sliced
3 eggs, separated
½ cup sugar
1 cup all purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
¼ tsp. ground ginger
1/8 tsp. ground nutmeg
1/3 cup skim milk
1 tsp. grated lemon rind
1 tsp. vanilla extract
Coat a 9 inch square baking pan with cooking spray; line with wax paper. Combine brown sugar and margarine, spread in bottom of prepared pan. Arrange pear slices in a single layer over brown sugar mixture; set aside.
Beat egg yolks until thick and lemon colored; gradually add sugar, beating well. Combine flour and next four ingredients, add to egg mixture. Stir in milk, lemon rind and vanilla.
Beat egg whites (at room temperature) until stiff peaks form, fold into flour mixture. Spread batter evenly over pear slices. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 1 minute; invert cake onto a plate. Yield: 9 servings. Calories per serving: 186
TIP: Three level tablespoons cocoa and one tablespoon shortening or oil equals one square (1 oz.) unsweetened baking cocoa.
Serve this in a natural bowl the acorn shell half very pretty and satisfying, too!
BAKED ACORN SQUASH WITH APPLE STUFFING
1 medium acorn squash
2 small apples, unpeeled and diced
2 tbsps. diced celery
2 tsps. minced onion
2 tsps. margarine, melted
2 tbsps. water
Preheat oven to 400°. Cut squash in half. Remove seeds. Place cut side down on baking sheet sprayed with vegetable pan spray. Combine apples, celery and onion. Add margarine and water. Put in small baking dish. Cover. Bake squash and apple stuffing for 45 minutes or until tender. Remove from oven. Fill squash with apple mixture. Sprinkle with cinnamon and serve. Makes 2 servings.
MERINGUE STARS
2 egg whites
½ tsp. vanilla
¼ tsp. cream of tartar
½ cup sugar small silver
decorative candies (optional)
small multicolored decorative candies
(optional)
ground cinnamon (optional)
colored sugar (optional)
chopped almonds (optional)
Line a large cookie sheet with brown paper or foil. In a small mixer bowl, beat egg whites. vanilla and cream of tartar with an electric mixer on high speed till soft peaks form. Gradually add sugar, beating till stiff peaks form. Put egg white mixture into a decorating bag fitted with a ½ inch star tip. Squeeze bag gently and make a star shape, releasing pressure as you pull up tip, and placing stars about 1 inch apart. Decorate cookies as desired. Bake in a 300° oven for 15 minutes. Turn off oven and let cookies dry in the oven with door closed about 30 minutes. Makes 40 cookies. Calories: 13
AUTUMN SOUP
1 lb. hamburger
1 cup onion, chopped
4 cups water
1 cup carrots, chopped
1 cup celery, chopped
1 cup potatoes, chopped (or hash
browns)
2 tsps. salt
½ tsp. pepper
1 can tomatoes (optional)
Brown hamburger and drain. Add remaining ingredients and simmer for 30 minutes.
Page 6 Top of Page
FRENCH ONION PORK CHOP CASSEROLE
6 chops, browned in vegetable oil
½ tsp. seasoned salt
1 can cream of mushroom or celery
soup
½ cup milk
½ cup sour cream
¼ tsp. pepper
24 ozs. frozen hash browns, thawed
1 cup shredded cheese
1 can French fried onions
Remove chops from skillet after browning. In skillet, combine the soup, milk, sour cream, pepper and salt. Stir in potatoes, ½ cup cheese and ½ can French fried onions. Turn into 9"x 13" baking dish. Place chops on top. Cover and bake at 350° for 40 minutes. Uncover and top with remaining cheese and onions. Bake 5 minutes.
GRAMPA'S HOMEMADE TURKEY SOUP
5 cups turkey broth
3 stalks celery, cut into 1 inch
pieces
2 large potatoes, peeled and quartered
2 carrots, cut into 1 inch pieces
1 onion, quartered
1 cup noodles, uncooked
2 cups turkey, cooked and cubed
In a 5 qt. saucepan, combine first five ingredients. Over high heat, bring to a boil. Reduce heat, cover and simmer for one hour. Stir in noodles and turkey. Simmer until noodles are done and meat is heated through. Serves 8.
SMOKED SALMON BALLS
3 cups smoked salmon
2 (8 oz.) pkgs. softened cream
cheese
3 tbsps. lemon juice
2 tbsps. vinegar
½ cup grated or minced onion
large dash tabasco
lemon pepper, horseradish, garlic
powder, etc. (any kind of spice)
Combine all ingredients and roll into a ball. Roll in parsley, pecans, sesame seeds, etc.
PIMENTO SPREAD
1½ lbs. American cheese,
grated
1 small jar pimentos, drained
1 tbsp. prepared mustard
1 tbsp. sugar
3-4 tbsps. salad dressing
Combine and chill.
SWEET POTATO CASSEROLE
3 cups sweet potatoes, mashed
½ cup butter
1 tsp. vanilla
½ cup sugar
2 beaten eggs
1/3 cup milk
Mix together and place in a 9" x 13" pan.
Topping:
1/3 cup melted butter
½ cup flour
1 cup brown sugar
1 cup chopped pecans
Sprinkle topping over potato mixture. Bake uncovered for 25 minutes at 350°.
WALNUT EGG DIP
1 (8 oz.) pkg. light cream cheese,
softened
1 (8 oz.) carton light sour cream
2 tbsps. vegetable oil
2 tbsps. lime juice
1 tbsp. chili powder
1 tbsp. ground cumin
½ tsp. salt
dash pepper
6 hard cooked eggs, chopped
1 cup walnuts. chopped
½ cup onion, finely chopped
Beat together cream cheese, sour cream, vegetable oil, lime juice, chili powder, cumin, salt and pepper until smooth. Stir in eggs, walnuts and onion. Mix well. Cover and chill to blend flavors. Garnish with tomatoes and black olives if desired. Serve with tortilla chips. Makes approximately 4 cups.
ALMOND CHICKEN
2 tbsps. oil
2 chicken breasts, breaded &
julienned
1 onion, sliced
4 ozs. sliced mushrooms, drained
4 ozs. sliced water chestnuts,
drained
4 ribs celery, sliced
10 ozs. frozen peas, thawed
1 cup water
1 cup chicken bouillon
1 tbsp. cornstarch
Heat oil and cook chicken. Add vegetables and cook till tender crisp. Add remaining ingredients. Stir to boil. Serve over rice.
BRASS POLISH CLEANER
Dissolve 1 tsp. salt in 1 cup white vinegar Add 1 cup flour to make paste. Apply to brass and let stand 15 minutes. Rinse with water and dry.
Page 7 Top of Page
1992 NATIONAL BEEF COOK-OFF ®"BEST
OF BEEF" AND FIRST PLACE OUTDOOR WINNER
Outdoor-West Region: John Hund
MARGARITA BEEF WITH ORANGE SALSA
Preparation time: 30 minutes
Marinating time: 4 hours OR overnight.
as desired
Cooking time: 22 to 26 minutes
1½ pounds well trimmed boneless
beef top round steak, cut 1 inch thick
2/3 cup frozen orange concentrate,
thawed
½ cup tequila
1/3 cup fresh lime juice
2 tbsps. olive oil
2 tbsps. chopped fresh ginger
2 medium cloves garlic, crushed
1 tsp. EACH salt and dried oregano
leaves
¼ tsp. ground red pepper
Orange Salsa*
Cilantro sprigs
Lime wedges
Combine orange juice concentrate. tequila, lime juice, oil, ginger, garlic, salt, oregano and red pepper. Place steak in plastic bag: add marinade, turning to coat. Close bag securely and marinate in refrigerator 4 hours or overnight, as desired. Prepare Orange Salsa. Remove steak from marinade; discard marinade. Place steak on grill over medium coals**. Grill 22 to 26 minutes for medium rare (150° F) to medium (160° F) doneness, turning once. Remove steak to carving board; let stand 10 minutes. Carve steak crosswise into thin slices; arrange on serving platter. Garnish with cilantro and lime. Serve with Orange Salsa. 5 to 6 servings,
*ORANGE SALSA
Preparation time: 5 minutes
2 oranges, peeled and cut into ½
inch pieces
1 small red OR white onion, chopped
1 jalapeno pepper, seeded and finely
chopped
¼ cup chopped fresh cilantro
2-3 tbsps. fresh lime juice
2 tbsps. olive oil
½ tsp. EACH salt and dried
oregano leaves
Combine all ingredients in non metallic bowl and refrigerate at least one hour. Yield: 1½ cups.
**Test about 4 inches above coals for medium with 4 second hand count.
334 calories; 13 g fat; 520 mg sodium; 84 mg cholesterol
HORSERADISH BEEF ROLL-UPS
¾ cup
1% low fat cottage cheese
¼ cup prepared horseradish,
drained
1 tbsp. Dijon mustard
¼ cup reduced calorie mayonnaise
18 thin slices lean roast beef
(1 b.)
2 1/3 cups alfalfa sprouts
Combine first three ingredients in container of a blender or food processor, cover and process until smooth. Stir in mayonnaise. Spread about 1 tbsp. cottage cheese mixture on each roast beef slice. Divide sprouts evenly on each slice. Roll up each slice jellyroll fashion, starting with short side. Arrange roll ups on a large serving platter. Cover and chill thoroughly. Yield: 18 appetizers, Calories: 68 each
REUBEN DIP
1 pkg. (8 ozs.) cream cheese, softened
¾ cup plain lowfat yogurt
¾ cup (3 ozs.) shredded
Swiss cheese
2 pkgs. (2.5 ozs. each) thinly
sliced, chopped, pressed cooked corned beef, cut into 1" pieces
½ cup drained, chopped sauerkraut
¼ tsp. pepper
1/8 tsp. garlic powder
Pumpernickel crackers
Place cream cheese in work bowl of food processor or blender, cover. Process until well softened. Add remaining ingredients except crackers. Process until well combined. Serve with Pumpernickel crackers. (Will keep covered in refrigerator up to 5 days. If mixture becomes too thick, stir in small amount of yogurt.) Yields 2 cups.
WALKING TACO
2 eggs
2 tbsps. milk
1 tsp. margarine
2 tbsps. shredded cheddar cheese
2 tbsps. salsa
1 snack size bag corn or tortilla
chips
Beat together eggs and milk. In 7 to 8 inch omelet pan or skillet over medium heat, heat margarine until just hot enough to sizzle a drop of water. Pour in egg mixture. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. When egg mixture is set but still moist, gently fold in cheese and salsa.
Cut ¼ inch strip off one long edge of potato chip bag. Crush chips slightly. Spoon egg mixture carefully into bag. Top with your favorite taco fillings, as desired. Grab a fork or spoon and enjoy eating your taco right from the bag. This is a great "on the go" snack or meal. Makes one taco.
Page 8 Top of Page
HAM LOAF
1½ lbs. ground ham
1½ lbs. ground pork
1 lb. lean ground beef
2 cups crushed graham crackers
3 eggs
1¼ cups milk
Mix ingredients together and form into 2 loaves.
Mix together:
1 can tomato soup
1/3 cup ketchup
½ cup vinegar
1½ cups brown sugar
1 tsp. dry mustard
Pour over loaves and bake for 1 hour at 350°
COOKIES BAR-"B"-"Q" CHESTNUTS
1 can water chestnuts
1 strip of bacon for each chestnut
Fasten each with a toothpick and dip in Cookies Bar-B-Q Sauce. Lay on cookie sheet and broil until done. Dip in heated Bar-B-Q Sauce before serving.
ENGLISH TOFFEE NUT BARS
¼ cup margarine
¼ cup vegetable shortening
½ cup brown sugar
1 cup sifted flour
Mix margarine and shortening together Add sugar and flour. Press into an ungreased 13" x 9" pan. Bake at 350° for 10 minutes.
Topping:
2 eggs
1 cup brown sugar
1 tsp. vanilla
2 tbsps. flour
1 tsp. baking powder
½ tsp. salt
Combine and mix in 1 cup moist, shredded coconut and 1 cup chopped nuts. Spread on bars and bake at 350° for 25 minutes. Sprinkle with powdered sugar.
I want to wish each and every one of you the best of holidays and a very happy and healthy new year!
Dwayne and I have enjoyed coming into your home each day on the radio and bringing you new recipes and cooking ideas. Thank you for your letters and phone calls and we hope to hear from even more of you next year
In the excitement of the season, please don't forget to complete and mail in your renewal notice, if there is one included in this issue.
Merry Christmas!
Sharon Kaye Reeves
Enjoy COOKIES Regular or Western
Style
BAR "B" "Q" SAUCE
For more recipes send self addressed
stamped envelope to:
Cookies Food Products 104 N. Cornfield
Rd.
Wall Lake, Iowa 51466
The Open Line
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PO BOX 2147
CEDAR RAPIDS, IOWA 52406
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