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During these winter months, the Open Line thinks along the lines of "hot chili" soups of all kinds and the big holiday meals (dinner, lunch or supper). But keep in mind these months also brings the "snow Gods"...and a reminder, we will have 50 snows this winter season, coming in the form of 57 snows. I just thought you might like to know.
This had to be the most requested recipe we had over the last few months. Only good reports. Good recipe for those holiday "planned" overs.
CHICKEN TERRIFIC
Crust:
8 ozs. seasoned stuffing mix
½ cup margarine, melted
1 cup chicken broth
Spread half this mixture in a Six 13" dish.
Filling:
2½ cups diced, cooked chicken
1 tsp. salt
½ cup chopped onion
½ cup chopped celery
½ cup mayonnaise
2 eggs
½ cup milk
1 can cream of mushroom soup
1 cup shredded cheese
Combine the first 5 ingredients and spread over crust. Cover with remaining stuffing mixture. Mix eggs and milk. Pour over stuffing and refrigerate overnight. Spread with soup and bake 1 hour at 350°. The last 10 minutes, sprinkle with cheese and bake until browned.
BANANA ORANGE BREAD
2 cups flour
1½ tsps. pumpkin pie spice
1 tsp. baking powder
1 tsp. baking soda
1 cup smashed ripe banana (2 large)
1 (6 oz.) frozen unsweetened orange
juice, thawed
2 eggs
1 cup raisins
1 cup nuts, chopped (optional)
Sift dry ingredients. Mix banana, orange juice and eggs. Stir in raisins and nuts. Add dry just until moistened. Pour in a greased loaf pan. Bake 350° for 40 minutes or until tests done. Cool 5-10 minutes before removing from pan.
This was popular the last couple of months. I tried it and will keep the recipe handy.
HERBED BAKED FISH AND RICE
1½ cups hot chicken bouillon
½ cup regular uncooked rice
¼ tsp. Italian seasoning
¼ tsp. garlic powder
10 ozs. frozen chopped broccoli,
thawed and drained
2.8 ozs. French fried onion rings,
divided
1 Tbsp. Parmesan cheese, grated
1 lb. unbreaded fish fillets, thawed
½ cup shredded cheddar
Combine first 3 ingredients in an 8x12" dish. Bake covered 10-15 minutes at 375°. Top with broccoli, half the onion rings and Parmesan cheese. Top with fish, sprinkled with paprika and bake 20-25 minutes. Top with cheddar cheese, remaining onion rings and bake uncovered 3-5 minutes.
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Here is a new recipe to the Open Line that would be good for Christmas morning or just about any morning. Enjoy!
RASPBERRY COFFEE CAKE
4 boxes Raspberry Jiffy Mix
1 (3 oz.) box instant vanilla pudding
mix
1¼ cups milk
4 eggs
Combine first two ingredients, add remaining ingredients and beat well.
Filling:
1 (8 oz) pkg. cream cheese, softened
1 egg
1½ cups powdered sugar
Pour half the batter in a Bundt or 9x13" pan. Spoon in filling and top with remaining batter. Bake at 350° for 48-52 minutes.
Glaze: 2-3 Tbsps. water and 1 box Jiffy White Frosting mix. Combine and drizzle over warm cake.
HAWAIIAN PORK
1 lb. boneless pork, 1" cubes
3 Tbsps. shortening
1 egg
2 Tbsps. flour
1½ tsps. salt
1/8 tsp. pepper
2-3 green peppers
½ cup chunk pineapple, drained
and reserve
2½ Tbsps. cornstarch
¼ cup sugar
2½ Tbsps. soy sauce
½ cup pineapple juice
¼ cup vinegar
Beat egg, flour, salt and pepper. Coat cubes and brown in hot shortening. Cover and slowly cook for 30 minutes. Remove stems and seeds from peppers, cut into 1" squares. Boil for 10 minutes and drain. Add peppers and pineapple to meat. Simmer covered for 10 minutes. Stir and cook cornstarch, soy sauce, sugar, vinegar and pineapple juice until clear. Pour over meat, simmer 5 minutes. Serve over Chinese noodles or cooked rice.
APPLE TIP:
Store late season apples in refrigerator crisper or individually wrap in multiple layers of newspaper and store in cool basement.
GOLDEN PUMPKIN LOAF AND CARAMEL GLAZE
1 cup sugar
1 egg
16 oz. can pumpkin
3 cups Bisquick
1 tsp. pumpkin pie spice
½ tsp. cloves
½ tsp. nutmeg
Mix well and bake 70 minutes at 350°.
Glaze:
2 Tbsps. margarine
2 Tbsps. brown sugar
2 Tbsps. sugar
2 Tbsps. whipping cream
Melt margarine and add remaining ingredients. Bring to a boil for 1 minute, stirring constantly. Cool 20 minutes. Add last 2 ingredients and stir until thick. Remove loaf from pan and cool. Pour glaze over loaf and top with pecans, red and green cherries. Our thanks to Leon Metz for Jerry Carr's trip to the honey farm and bringing back these sweet recipes.
HONEY GLAZED SNACK MIX
4 cups Crispix Cereal
1½ cups miniature pretzels
1 cup pecan halves
¼ cup honey
1/3 cup butter
Combine cereal, pretzels, pecans, set aside. Melt butter in small saucepan; stir in honey, blend well. Pour over cereal mixture and stir to coat evenly. Spray jellyroll pan with cooking spray. Spread mixture in pan. Bake at 350° for 7 minutes; stir and bake for another 6 minutes, or until mixture is lightly browned. Remove from oven and cool slightly. Spread mixture on waxed paper to cool completely. Makes about 6½ cups. Enjoy!
HONEY FRENCH DRESSING
¼ cup salad oil
¼ cup vinegar
¼ cup honey
Dash of salt
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MRS. FIELD'S NUTTY WHITE CHOCOLATE CHIP COOKIES
2¼ cups flour
1 tsp. baking soda
¼ tsp. salt
1 cup light brown sugar
½ cup sugar
1 cup butter, softened
2 eggs
2 tsps. vanilla
1 cup pecans
1½ cups white chocolate
chips
Combine flour, soda and salt. Cream together sugars, butter, eggs and vanilla. Add to dry ingredients and blend in nuts and chips. DO NOT OVER MIX! Drop by tablespoonfuls 2" apart on ungreased cookie sheet. Bake 300° for 20-22 minutes.
BAKED CHIMICHANGAS
½ lb. ground beef
1 onion
1 clove garlic
½ tsp. salt
½ tsp. cumin
3-4 cups pinto beans, cooked
Grated cheddar cheese
1 package tortillas
Preheat oven to 450°, Brown the first 3 ingredients. Add next 3 ingredients and heat through. Warm tortillas and fill each with 1/3 cup beef mixture sprinkle with cheese. Fold sides over and tuck sides under on baking sheet. Sprinkle with cheese if desired. Bake for 10 minutes. Serve with sour cream and salsa.
VELVET CAULIFLOWER SOUP
6 Tbsps. butter
2 Tbsps. finely minced onion
6 Tbsps. flour
½ tsp. salt
1/8 tsp. pepper
1 envelope macaroni & cheese
sauce mix
½ large head cauliflower
(or broccoli), cooked until tender crisp
1-2 boiled potatoes, shredded (optional)
Sauté onion in butter, add flour, salt and pepper. Add one cup milk and stir until smooth. Add sauce mix and stir until smooth. Add remaining milk, boil 1 minute over medium heat (burns easily), then add last two ingredients.
FRESH PEAR CAKE WITH BLUE CHEESE
2/3 cup sugar
1 cup crumbled blue cheese
2 Tbsps. stick margarine, softened
1/3 cup skim milk
2 egg whites
1 tsp. vanilla
1 1/3 cups flour
2 tsps. baking powder
2 cups peeled, thinly sliced pears
Topping:
¼ cup flour, 3 Tbsps. sugar;
cut together with remaining cheese. Combine sugar, half the cheese and
margarine. Beat until smooth. Add milk, egg whites and vanilla. Combine
dry ingredients and add to first mixture. Pour into a 9" square pan, arrange
pears on top and push into batter. Sprinkle with topping. Bake at 350°
for 45 minutes.
APPLE MOLASSES DROPS
½ cup seedless raisins
1 cup shortening
1½ cups packed brown sugar
¼ cup light molasses
3 eggs
1 cup raw thinly chopped apples
3½ cups sifted wheat flour
½ tsp. salt
1 tsp. baking soda
1 cup cinnamon
½ tsp. nutmeg
¼ tsp. allspice
1 cup walnuts (optional)
Rinse raisins in hot water and set aside. Mix shortening, flour, brown sugar, salt, soda, cinnamon, nutmeg, and allspice. Add molasses, eggs, raisins, apples, and walnuts. Drop on a cookie sheet. Bake for 12-15 minutes at 350°.
LEMON JELLO DRESSING FOR SLAW
1 head cabbage
Carrots, onion and green pepper,
to taste
½ cup oil
1 tsp. celery seed
Dressing:
¾ cup sugar
¼ cup vinegar
¼ cup water
1 (3 oz.) package lemon Jello
Bring to a boil until Jello is dissolved. Pour over slaw. Freeze or serve.
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Thanks to WMT Farm Editor Karen Schulte for filling in while Sharon was on vacation. She shared this great recipe.
KAREN'S NO-BAKE COOKIES
2 cups white sugar
4 Tbsps. cocoa
½ cup milk
½ cup margarine
½ cup peanut butter*
1 tsp. vanilla
3 cups oatmeal
Boil first four ingredients for
1 minute. Remove from heat and add the peanut butter, vanilla, and lastly
stir in the oatmeal. Drop from spoon onto waxed paper. Let set until firm.
*If you really like peanut butter
you may add an extra ¼ cup. If you do, just add about 1/3 cup more
of oatmeal.
V-8 Juice
14 quarts cut up, peeled tomatoes
2 cups chopped onion
2 cups chopped green pepper
2 cups grated carrots
3 cups chopped celery
2 cups parsley
2 cups shredded lettuce
2 cups shredded cabbage
10 tsps. Accent
10 tsps. salt
10 tsps. sugar
10 tsps. lemon juice
Cook veggies in 2 quarts tomatoes until tender, then add rest of tomatoes and cook until done. Put through mill. Can according to recommended methods. Yields 10-12 quarts. Pressure 11 lbs for 25 minutes; hot water bath 40 minutes/qts.
GARDEN SPECIAL (soup base)
1 quart chopped celery
1 quart chopped onion
1 quart chopped green pepper
1 quart water or tomato juice
4 quarts ripe chopped tomatoes
3 Tbsps. salt
2 Tbsps. sugar
Cook vegetables in water or juice about 20 minutes. Add remaining ingredients and bring to a boil. Pour in sterilized jars, seal and process in steam or hot water bath. Thirty minutes/quarts and 25 minutes/pints.
TURKEY KABOBS
1 cup COOKIES REGULAR BAR-B-Q SAUCE
1 cup Italian dressing
1 Tbsp. lemon juice
1 Tbsp. wine vinegar
¾ tsp. onion salt
½ tsp. garlic powder
1/8 tsp. ground pepper
½ tsp. marjoram leaves
Blanche Vegetables: such as potatoes, celery, peppers, onions, cauliflower and broccoli.
Use other vegetables not blanched, mushrooms, zucchini and cherry tomatoes.
Cube 2 lbs. of turkey fillets. Place all ingredients in separate plastic bags and marinate overnight. Makes 10 or more large skewers. (May add pineapple chunks). Grill on low heat and apply left over marinating sauce frequently. Cook until meat is done.
BLUE GRAPE PIE
5½ cups Concord grapes
1 1/3 cups sugar
¼ cup flour
1½ tsps. lemon juice
1½ Tbsps. butter
Pinch grapes at opposite end of
stems. Reserve skins and place pulp in small saucepan. Bring to a rolling
boil. Strain out seeds. Combine juice with skins. Combine sugar and flour.
Mix with grapes. Sprinkle with lemon juice and salt. Pour into pie shell.
Top with butter and top crust. Bake 425° for 35-45
minutes.
PEAR BREAD
½ cup margarine
1 cup sugar
2 eggs
2 cups flour
½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
1/8 tsp. nutmeg
1 tsp. vanilla
¼ cup buttermilk
1 cup chopped, pared and cored
pears
Cream first 2 ingredients. Beat in eggs one at a time. Combine dry ingredients and add to margarine alternately with buttermilk. Add vanilla and pears. Pour in loaf pan, bake 1 hour at 350°
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DISAPPEARING LEMON BARS
Crust:
1½ cups flour
½ cup brown sugar
½ cup margarine
Combine and press into a 9x13" dish. Bake 10 minutes at 275°.
Filling:
2 eggs
1 cup brown sugar
1½ cups coconut
1 cup nuts
2 Tbsps. flour
½ tsp. baking powder
¼ tsp. milk
½ tsp. vanilla
Combine and pour over crust. Bake 20 minutes at 350°.
Glaze:
1 cup powdered sugar
1 Tbsp. margarine
Juice of 1 lemon
Combine and drizzle over warm bars. Let cool and cut.
APPLE SNACK SQUARES
2 cups sugar
2 eggs
¾ cup vegetable oil
2½ cups self rising flour*
1 tsp. cinnamon
3 cups peeled, diced tart apples
1 cup chopped walnuts
¾ cup butterscotch chips
Combine the first 3 ingredients, stir in dry ingredients. Batter will be thick. Stir in apples and nuts. Pour in a greased 9x 13" dish. Sprinkle with chips and bake at 350° for 35-40 minutes or until golden.
*Add 1½ tsp. baking powder and ½ tsp. salt to 1 cup flour.
GLOOP
In a plastic bowl, mix: ¼ cup glue and ¼ cup water. In a different bowl, mix: ½ tsp.. borax powder (located in the detergent aside) and ½ cup water. Slowly pour the first mixture into the second. Scoop the Gloop out of the water and knead it in your hands until it becomes dry enough to play with.
YOGURT CAKE
2¼ cups flour
2 cups sugar
½ tsp. salt
½ tsp. baking soda
1 tsp. vanilla
1 tsp. cherry flavoring, or your
choice
1 cup softened margarine
8 ozs cherry yogurt
3 eggs
Beat all ingredients for 3 minutes. Pour in a greased and floured Bundt or tube pan. Bake at 325° for 1 hour. Let cool 15 minutes, remove from pan and glaze with 1 cup powdered sugar and 1 Tbsp. lemon juice.
CRANBERRY EGGNOG MUFFINS
2¼ cups flour
1 Tbsp. baking powder
2 eggs
1/3 cup margarine, melted
1 cup fresh cranberries, chopped
1 cup + 2 Tbsps. sugar
½ tsp. salt
1 tsp. almond extract
¾ cup eggnog
Combine dry ingredients using the 1 cup sugar. Beat eggs, eggnog, margarine and almond extract. Add to dry mixture until just moistened. Toss berries with 2 tablespoons sugar and add to mixture. Pour into greased muffin tins, 2/3 full, top and bake 20-25 minutes at 400°.
Topping:
½ cup sugar
2/3 cup flour
¼ cup margarine
½ cup chopped pecans
Combine ingredients until crumbly.
Eggnog:
1 package instant vanilla pudding
1 quart milk
½ tsp. rum flavoring
¼ tsp. nutmeg
½ cup vanilla
Combine pudding mix and ½ cup milk in shaker. Shake and add remaining ingredients. Refrigerate.
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PUMPKIN BREAD
(Makes 2 loaves)
2 cups canned pumpkin
1 cup sugar
¼ cup vegetable oil
1 cup plain low fat yogurt
1½ cups all purpose flour
1½ cups whole wheat flour
2 tsps. baking powder
2 tsps. soda
2 tsps. ground cinnamon
½ tsp. salt
1 cup raisins
In large mixing bowl beat together pumpkin, sugar, oil and yogurt. In a medium bowl combine the flours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture stirring just until moistened. Stir in the raisins. Pour into greased 9x5x3 inch loaf pans. Bake in a preheated 350° oven for about 1 hour. Cool 10 minutes on a wire rack; remove from pan and cool completely.
MONSTER SNAKE
With the help of a little green food color you can convert rice cereal bars into a fun monster snake. To prepare cereal bars: Melt 3 tablespoons margarine in a 2 quart microwave safe dish (full power for 45 to 60 seconds). Stir in 4 cups miniature marshmallows, coating with butter. Cook at 60% power for 5 to 6 minutes, or until marshmallows are melted. Add ¼ to ½ teaspoon green food color to the marshmallow mixture. Stir well. Add 5 cups rice cereal. Pat mixture into two 8 or 9 inch round cake pans that have been treated with vegetable cooking spray. Let cool. Using a knife, cut a 4 inch diameter circle from the center of each pan. One of these circles will become the head of the snake, the other the tail. Cut the outer circle in each pan in half to create 4 "C" shapes. Place these "C" shapes on a large cookie sheet to make large "S" shapes. The cereal mixture is quite easy to move about as needed to fit onto your tray or cookie sheet. Place one of the center circles at one of the ends to be a tail. Cut the other circle almost into 2 pieces and arrange it so the snake has its mouth open. Decorate with candy corn, gummy savers, or licorice using frosting or peanut butter as the "glue". Let your imagination run wild.
TAFFY APPLE PIZZA
1 (20 ounce) package refrigerated
sugar cookie dough
16 ounces fat free cream cheese,
softened
1 cup packed brown sugar
1 tsp. vanilla extract
5 medium apples
½ cup water
1 Tbsp. lemon juice
¼ cup fat free caramel ice
cream topping
Pat the cookie dough over the bottom of an ungreased deep dish pizza pan. Bake at 350° for 11 to 14 minutes or until light brown. Let stand until cool.
Combine the cream cheese, brown sugar and vanilla in a bowl and beat until smooth. Spread over the cooled cookie crust. Peel, core and slice the apple. Dip the slices in a mixture of water and lemon juice to prevent browning. Arrange the slices on the cream cheese mixture. Drizzle the caramel topping over the top. Cut into 16 servings, with a pizza cutter.
PASSIONATE PUMPKIN DELIGHT
1½ cups flour
½ cup chopped nuts
1½ sticks margarine, softened
Blend and press into a 9x 13" pan. Bake 350° for 15-20 minutes. Let cool.
8 ozs cream cheese
8 ozs Cool Whip
1 cup powdered sugar
Blend cream cheese and sugar. Fold in Cool Whip and spread over cooled crust.
2 boxes instant vanilla pudding
1 can pumpkin pie mix
1 1/3 cups milk
¾ tsp. pumpkin pie spice
Blend ingredients until smooth. Spread over cream cheese layer.
Topping:
8 ozs Cool Whip
½ cup chopped nuts
¾ tsp. pumpkin pie spice
Combine Cool Whip and pumpkin pie spice. Fold in nuts.
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YULE COFFEE RING
1 package yeast
¼ cup warm water
¾ cup scalded milk
¼ cup sugar
1/3 cup margarine
1 tsp. salt
3-3½ cups flour
2 beaten eggs
1 cup quick oats
Filling: Cook together 1 cup chopped dates, 1 cup water, ½ cup sugar and ½ cup nuts.
Soften yeast in water. Pour milk over sugar, margarine and salt. Stir in 1 cup flour and eggs. Add yeast mixture, oats and remaining flour. Knead and let rise 1 hour. Punch down and let dough rest 10 minutes. Divide and roll out to ½ " thickness. Spread with filling. Roll up and form into a ring. Place on greased cookie sheet. Let rise 45 minutes. Bake at 350° for 20-25 minutes. Frost with green icing, cherries, nuts, etc.
CROCKPOT CRANBERRY PUDDING WITH BUTTER SAUCE
1½ cups flour
¾ cup sugar
1 Tbsp. baking powder
3 Tbsps. butter, melted
1½ cups fresh cranberries,
rinsed, chopped, etc.
2/3 cup milk
Sauce:
½ cup butter
2 cups sugar
¾ cup half 'n half
Mix first 3 ingredients. Make a well and add butter. Stir and fold in cranberries and milk until just moist. Place in crockpot and cook on high for 2-3 hours.
For sauce, cook over low heat, stirring frequently, until sugar is dissolved. About 15 minutes to thicken, keep warm.
DELICIOUS RASPBERRY CAKE
1 package white cake mix
4 eggs
2/3 cup oil
1 (3 oz.) package raspberry Jello
1 (10 oz.) package frozen raspberries,
thawed
2 tsps. raspberry flavoring
Combine ingredients and pour in a greased 9x13" dish. Bake 50 minutes at 325°.
ITALIAN MEATBALLS
1 lb. ground turkey
¼ cup minced onion
1 tsp. Italian seasoning
¼ tsp. salt
1 Tbsp. olive oil
1 cup each; red pepper, yellow
or green pepper and mushrooms
1 clove garlic
1 cup chicken broth (or 4 cubes)
10.5 oz can evaporated skim milk
4 tsps. flour
2 cups Minute rice
Parsley
Combine the first 4 ingredients and form into balls. Brown in oil. Remove balls and save drippings. Add veggies and garlic. Add broth and milk to make sauce. Return balls for 5 minutes. Serve over rice with parsley.
COUNTRY APPLE CUSTARD PIE
1 single unbaked pie crust
1 cup sugar
1 cup light sour cream
2 eggs, beaten
2 Tbsps. flour
¼ tsp. salt
1 tsp. vanilla
3 cups tart cooking apples, peeled,
cored and chunked
Strudel Topping:
3 Tbsps. butter
¼ cup flour
¼ cup packed brown sugar
Combine all pie ingredients except apples. Stir in apples and pour in crust. Melt butter and topping ingredients. Place on pie and bake at 375° for 35-45 minutes. Cool and serve.
WHITE CHOCOLATE PARTY MIX
1 (10 oz) pkg. pretzel sticks
5 cups Cheerios
5 cups Crispix
2 cups salted, dry roasted peanuts
1 (16 oz.) pkg. plain M&M's
2 (12 oz.) pkgs. vanilla chips
3 Tbsps. vegetable oil
In large bowl, combine first 5 ingredients. Heat the vanilla, chips and oil. Pour over cereal mix. Stir well. Pour on waxed paper. Break up after it dries. Makes 5 qts.
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ULTIMATE PECAN & CHOCOLATE CHIP COOKIES
¾ cup buttered flavored Crisco
1½ cups light brown sugar,
firmly packed
2 Tbsps. milk
1 Tbsp. vanilla
1 egg
1¾ cups flour
1 tsp. salt
¾ tsp. baking soda
1 cup Hershey semi sweet chips
1 cup chopped pecans
½ cup Hershey semi sweet
chips
Preheat oven to 375°. Combine first 4 ingredients, beat in egg well. Combine dry ingredients. Add nuts and first chips. Drop by tablespoonfuls on ungreased cookie sheet. Poke remaining chips on top of each cookie. Bake 8-10 minutes for chewy and 11-13 minutes for crisp. Cool 2 minutes and remove from sheets.
Moving? Just a reminder that you need to let us know in advance, as your Open Line Bulletin will not be forwarded to your new address. Send us your old address, as well as your new one, and we will change your records.
The Open Line
WMT RADIO
PO, BOX 2147
CEDAR RAPIDS. IOWA 52406
365-0600 1-800-332-5401
Is it possible this is the last bulletin for 1997? According to the calendar it is! I hope you've enjoyed many of the recipes you've received this year, and will continue your subscription to THE BEST OF THE OPEN LINE bulletin.
For those of you that ordered the WMT DIAMOND ANNIVERSARY COOKBOOK, I say thank you and apologize for the delay in mailing. Your overwhelming response slowed things down for a while. The books are still available for $15 each. Just mail orders to: Diamond Anniversary Cookbook, PO Box 2147, Cedar Rapids, IA 52406.
I hope this year has brought you many good things, much happiness and pleasant memories to live on. For 1998, I wish you Good Health, Prosperity and Dreams to reach for!
Happy Holidays from Sharon Reeves and the entire WMT Family!
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