Page 1 Top of Page
This issue features everything from "Cinnamon Craft Dough Ornaments" to "Ham Dijon" with a lot of culinary delights in between.
Recipes that date from 1994 to 1998. You'll also see some favorite Holiday recipes of our very own Leo Greco, Mike Grimm, Wayne Johnson and Jim Boyd.
What's on the agenda today?
Feast your, eyes on the new Bulletin!
Designed by Rose Booth, WMT Market Director to bring a contemporary
look to the tried and true recipes. Front cover to cover you'll still find
creations shared from the homes of WMT listeners. This season sparks fond
memories of times before. and brings family and friends and co-workers
together to make new special moments. I reflect on the good fortunes of
health. Home, faith and friends like you on the radio. And, I wish you
only the best with love, peace and hope. Merry Christmas!
DANISH KRINGLES
1 cake yeast
½ cup lukewarm water
1 cup shortening
4 cup flour
3 Tbsp. sugar
1 tsp. salt
3 separated eggs
1 cup lukewarm milk
Dissolve yeast in water. Sift dry ingredients together. Cut in shortening. Beat yolks and add to yeast with the milk. Stir in shortening mixture. Cover and chill overnight. Knead dough on a floured board. Divide into 3 or 4 equal parts. Roll each out into an 8x14" rectangle. Beat whites and spread over dough. Spread with filling of your choice and sprinkle with brown sugar. Bring sides over and pinch to seal. Let rise 2 hours until doubled on a greased baking sheet. Bake 400 degrees for 25 minutes. Ice.
PUMPKIN MUFFINS
4 eggs
2 cups sugar
1½ cups oil
1¾ cups pumpkin (1 small
can)
3 cups flour
1 tbsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 cups raisins
Beat eggs slightly Add sugar. oil and pumpkin: blend well. Add dry ingredients; mix until smooth. Stir in raisins. Grease 24 muffin tins and pour in batter, 2/3's full. Dust tops with brown sugar. Bake at 375° for 15-20 minutes.
CINNAMON CRAFT DOUGH ORNAMENTS
½ cup cinnamon
1 tbsp. ground cloves
1 tbsp. nutmeg
¾ cup applesauce
2 tbsp. wood glue
Mix ingredients together: form into a ball. Roll out flat. Cut in holes to hang ornaments. Dry.
Page 2 Top of Page
GREEN PEPPER DIP
4-5 eggs, beaten lightly
5 tbsp. margarine
¾ tsp. salt
5 tbsp. sugar (or 4 tbsp. honey)
5 tbsp. vinegar
14 oz. cream cheese, softened
1 green pepper, chopped
5 tbsp. chopped onion
Melt margarine. Add eggs, salt, sugar and vinegar; cook until thickened, stirring constantly. Remove from heat. Add cream cheese. Stir in green pepper and onion. Refrigerate at least 4 hours before serving.
PEANUT BUTTER APPLE DIP
1 pkg. cream cheese, softened
1 cup peanut butter
1 cup packed brown sugar
¼ cup milk
Combine ingredients in a bowl and mix until smooth.
ROASTED NUTS
4 cups shelled nuts (pecans, almonds,
etc.)
4 tbsp. butter, melted
Salt to taste
Pour melted butter in jellyroll pan. Spread nuts evenly over the pan. Bake at 200°, for 1 hour. Stir every 15 minutes. Dump onto paper towels. Salt to taste.
HAM BALLS
1 lb. smoked ham
1½ lbs. lean pork
1 cup bread, cracker or graham
cracker crumbs
2 eggs
1 cup milk
Grind together the ham and pork. Combine with remaining ingredients and form into balls.
Syrup:
½ cup vinegar
½ cup water
1½ cups brown sugar
1 Tbsp. mustard
Combine and cook till syrupy. Pour over balls in sprayed baking dish. Bake 2 hours at 350°.
VENISON MARINADE
¼ cup salad oil
1 Tbsp. Worcestershire sauce
1 Tbsp. Hickory liquid smoke
1½ cups soy sauce
1 Tbsp. vinegar
2 cloves minced garlic
1 tsp. curry powder
Mix ingredients. Marinate meat in refrigerator 24 hours.
FESTIVE BEAN DIP
8 oz cream cheese. softened
8 oz dairy sour cream
4 oz bean dip or ½ refried
beans
½ cup green onion, chopped
3 Tbsp. or ½ pkg. dry taco
season mix
dash of pepper sauce or ¼
cup Picante sauce
1-2 cup shredded Monterey Jack
cheese
1-2 cup shredded Cheddar cheese
Nacho chips
Combine first 3 ingredients. Stir in onion and seasoning. Layer in a baking dish, half beans, cheeses and repeat layers. Bake at 350 degrees for 25 minutes. Same with chips.
PISTACHIO AMBROSIA SALAD
16 oz. can chunk pineapple
8 oz. can crushed pineapple
1 small pkg. instant pistachio
pudding
1 cup chopped pecans or walnuts
1 cup shredded coconut
12-16 oz. Cool Whip
1 cup mini marshmallows
Combine the pineapple with the pudding. Mix gently and let stand 3 minutes. Combine nuts and coconut. Fold into pineapple. Fold in Cool Whip and marshmallows. Chill at least 2 hours.
Page 3 Top of Page
CREAMY PORK DIP
½ lb. deli roast pork or
ham, finely chopped
1 pkg. (8 oz) regular or reduced
fat cream cheese
½ cup reduced fat sour cream
3 Tbsp. chopped green onion
3 Tbsp. chopped green or red pepper
¼ tsp. pepper
1/8 tsp. garlic powder
¼ tsp. seasoned salt
2 drops hot pepper sauce (optional)
Soften cream cheese and combine remaining ingredients. Serve with crackers or fresh vegetables. To serve warm, microwave 1 to 2 minutes, stirring once.
BLACK FOREST PIZZA
1 brownie mix
8 oz. cream cheese, softened
8 oz. whipped topping
1½-2 cups powdered sugar
1 can cherry pie filling
Prepare brownies per directions. Bake on a 12-13 inch pizza pan (should take a little less time.) Let brownies cool. Beat together the cream cheese, whipped topping and powdered sugar, spread on brownies to within ½ inch of edge. Top with pie filling. Refrigerate.
FANNY FARMER CHOCOLATE FUDGE
2 cups sugar
¾ cup milk or thin cream
2 Tbsps. corn syrup
2 oz. unsweetened chocolate or
4 Tbsps cocoa
Combine ingredients and over medium heat melt and stir to softball stage 234 degrees. Remove from heat. Without stirring add 2 Tbsp butter, let stand 'til almost cold. Add 1 tsp. vanilla and beat 'til creamy and dull. Pour in buttered 8x14" dish. Makes 1½ lbs.
SPICED MOLASSES COOKIES
2¼ cups all purpose flour
1 cup sugar
½ cup butter. softened
½ cup light molasses
¼ cup milk
1 egg
½ tsp. baking soda
½ tsp. ground ginger
¼ tsp. ground cinnamon
1/8 tsp. salt
sugar for rolling
In a large mixing bowl. Combine all ingredients, except final sugar. Beat on low speed, scraping bowl often, for 2-3 minutes or until well mixed. Cover and refrigerate at least 2 hours, until firm. Preheat oven to 350°. Shape teaspoonsful in 1 inch round balls. Roll in sugar; place on ungreased cookie sheet about 2 inches apart. Bake for 10-12 minutes, until slightly firm to touch. Remove immediately.
GINGER CREAMS
½ cup sugar
¼ cup shortening
½ cup molasses
½ cup hot water
1 egg
2 cups flour
1 tsp. baking soda
½ tsp. salt
½ tsp. ginger
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves
Preheat oven to 375°. Combine first five ingredients; beat well. Stir in remaining ingredients. Drop by teaspoons on greased cookie sheet, about 2 inches apart. Bake 10-15 minutes.
Frosting Mix ingredients:
2 tbsp. butter
2 cups powdered sugar
½ tsp. vanilla
2-3 tbsp. milk
Spread on cookies when cool.
PUMPKIN BARS WITH CREAM CHEESE FROSTING
2 cups sugar
2 cups flour
1 cup oil
2 cups pumpkin
4 eggs
2 tsp. baking powder
1 tsp. baking soda
1 tbsp. cinnamon
Mix all ingredients well with a mixer. Pour into a greased jellyroll pan. Bake at 350°, 25 minutes. Let cool.
Frosting:
3 cups powdered sugar
1 stick butter. softened
8 oz. cream cheese, softened
1 tsp. vanilla
Combine ingredients; beat until smooth. Frost bars when cool.
"Here's a personalized gift idea for your party host, friend or away from home child. You could layer your own brownie or bar mix just like this, and dress up the jar with ribbons and stickers."
SAND ART BROWNIES
In a 1 quart wide mouth jar, layer the following:
½ tsp. salt
½ cup plus 2 tbsp. flour
1/3 cup cocoa
½ cup flour
2/3 cup brown sugar
2/3 cup sugar
½ cup chocolate chips
½ cup white chocolate chips
Walnuts or pecans to fill jar
Put a gift tag on jar with these instructions: Combine contents of jar with 1 tsp. vanilla. 2/3 cup oil, and 3 eggs. Mix ingredients well and pour into a greased 9x9" inch pan. Bake at 350° 30 minutes.
Page 4 Top of Page
CHOCOLATE MINT BROWNIES
Bars:
1 cup flour
½ cup butter or margarine,
softened
½ tsp. salt
2 eggs
1 tsp. vanilla
1 can chocolate syrup (1 6 oz.)
1 cup sugar
Filling:
2 cups powdered sugar
½ cup butter or margarine,
softened
1 tbsp. water
½ tsp. mint extract
2 drops green food coloring
Frosting:
1 pkg. Mint Chocolate chips (10
oz.)
9 tbsp. butter or margarine
Combine Bar ingredients: beat at medium speed for 3 minutes. Pour into greased 9 X 13 X 2 baking pan. Bake at 350°, 30 minutes (will look wet on top.) Cool completely. Combine filling ingredients in mixing bowl, beat until creamy. Spread over bars. Refrigerate until set. Melt chips and butter. Cool for 30 minutes, stirring occasionally. Spread on filling. Chill before cutting. Keep stored in refrigerator.
Jim Boyd and wife, Judy had several holiday favorites. We chose one.
BEST EVER EASY FUDGE
Melt together:
1 lb. butter
1 lb. Velveeta Cheese
2 tsp. vanilla
1-1½ cup cocoa
4 lbs. sifted powdered sugar
nuts if desired
Pour into greased pan and refrigerate.
VERY BLUEBERRY COFFEE CAKE
1 (13 oz.) pkg. Betty Crocker Wild
Blueberry Muffin Mix
1 8 oz. carton Dannon blueberry
yogurt
1 egg
¼ cup milk
Topping:
½ cup firmly packed brown sugar, 1/3 cup all purpose flour, 1 tsp. cinnamon ¼ cup margarine.
Drain canned blueberries from mix, rinse and set aside. Stir together yogurt, egg and milk. Add powdered dry muffin mix, stirring until just moistened. In small bowl mix sugar and flour, cut in margarine 'til crumbly. Pour half batter in greased 9x12" pan. Top with ½ topping mixture. Spread remaining batter over topping mixture. Sprinkle blueberries over batter. Top with rest of topping mixture. Bake in 400 degree oven for 25-30 minutes. Check with toothpick for doneness. Yield 12-15 servings.
CHOCOLATE EGGNOG PIE
1 (4 serving) pkg. JELL-0 sugarfree
instant chocolate pudding mix
2/3 cup Carnation Nonfat Dry Milk
1 cup water
1 cup Cool Whip Free
1½ tsp. rum extract
¼ tsp. ground nutmeg
1 (6-oz.) Keebler chocolate pie
crust
2 Tbsp. (½ oz.) mini chocolate
chips
3 maraschino cherries, halved
In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well, using a wire whisk. Blend in Cool Whip Free, rum extract. and nutmeg. Spread mixture evenly into pie crust. Refrigerate for 10 minutes. Sprinkle chocolate chips over top and garnish with cherry halves. Refrigerate for at least 2 hours. Cut into 8 servings.
NEW ENGLAND STEAMED PUDDING
1 cup molasses
½ cup butter
1 cup milk
1 cup chopped raisins
3½ cups flour
1 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Salt
Stir all ingredients together. Steam for 2-3 hours (in a steamer.) Serve with a "hard" sauce or whipped topping.
PORK CHOPS WITH CORN DRESSING
1 can cream style corn
1 egg, beaten
½ tsp. salt
½ tsp. sugar
1 tbsp. minced onion
3 tbsp. butter
7 slices old bread, cubed
6 pork chops
1 cup hot water
Mix corn, egg, salt, sugar and onion. Add bread cubes and mix until stiff enough to hold its shape. Brown chops in skillet season to taste. Drain the pan. adding some of the drippings to dressing. Divide dressing into 6 parts, and place on each chop. Place chops in baking pan. Pour water around the meat. Bake uncovered at 350° for 1 hour.
Page 5 Top of Page
The Linn County Farm Bureau hosted a salute in agriculture at The ArJay Center. Each of our major commodity groups featured their products in an incredible brunch. Here are some ideas for your, holiday brunches:"
BREAKFAST' BURRITOS
1 lb. pork sausage
½ cup diced onion
¼ cup diced green pepper
1½ cup frozen hash brown
potatoes (southwestern style optional)
4 eggs, beaten
½ cup grated cheddar cheese
Picante sauce
Sour cream
12 6" flour tortillas
Brown sausage in large skillet. Add onion and peppers. Cook until tender. Drain off grease. Add potatoes; cook for 6-8 minutes or until tender. Add eggs. Stir. Cook until eggs are set. Prepare tortillas by browning in hot oil in large skillet for 5 seconds on each side or heat in microwave for 45-60 seconds. Divide filling mixture between 12 tortillas, placing filling down center. Sprinkle with cheese. Fold bottom up and each side to center. Serve with Picante sauce and sour cream. Burritos can be made in advance & refrigerated or frozen. Reheat in microwave. Yield: 12 burritos.
BEEF & GREEN CHILI BRUNCH BAKE
1 lb. lean ground beef
½ cup chopped onion
2 Tbsp. taco seasoning
1 can (4 oz.) green chilies, chopped
1 cup canned drained corn or 1
cup frozen corn, thawed
1 (6.5 oz.) package corn muffin
mix
1 cup shredded cheddar cheese
½ cup milk
6 eggs
Heat oven to 400 degrees F. Grease 9" square pan or 7x11" pan. Cook beef & onion over medium heat 'til beef is no longer pink (or defrost frozen beef crumbles), drain and rinse. Stir in taco seasoning and spread meat in bottom of pan. Layer on green chilies, cream and cheese. Beat milk. eggs, and corn muffin mix with whisk until thoroughly combined. Pour into pan. Bake 30-35 minutes or until knife in center comes out clean. Yield: 6-8 servings.
HAM DIJON
1 5 lb. fully cooked ham
3 Tbsp. Dijon style mustard
3 Tbsp. brown sugar
2 tsp. dry white wine
Place ham on rack in a shallow roasting pan. Insert meat thermometer in the thickest part of ham. Bake, uncovered in a 325 degree F. oven for 1¾ to 2¼ hours or until meat thermometer registers 140 degrees F.
Meanwhile, for glaze, in a small bowl combine the mustard, brown sugar and while wine; mix well. Brush ham 2 or 3 times with the glaze during the last 20 minutes of cooking time. Place ham on serving platter.
Serve alongside seasonal vegetables and a chilled fruit salad for a special family dinner.
SPOON CORN BREAD
1 box corn muffin mix
1 can creamed corn
1 cup sour cream
1 stick corn oil margarine
2 eggs
½ shredded cheddar choose
Melt margarine and add other ingredients. Stir well. Bake in 1 quart casserole at 350 degrees for 45-55 minutes.
TOUCHDOWN PIZZA
1 pizza crust
¾ lb. ground beef or turkey
¾ cup original Western dressing
½ cup chopped red onions
4½ oz. mild green peppers,
chopped
2 cup mozzarella cheese, shredded
2 Tbsp. cilantro
Preheat oven to 450°. Brown meat in skillet. Drain. Mix dressing, onions and peppers. Spread on crust. Sprinkle on meat, then cilantro. Top with cheese. Bake for 8-10 min.
Our thanks to Wayne & Julie Johnson for sharing this family favorite. I've added it to my list of holiday treats.
TURTLES
1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. butterscotch chips
1 (12 oz.) can of cashews
1 (5 oz.) can of chow main noodles
Melt chips together on low heat. Remove from heat and add cashews. Stir and add chow mein noodles, stirring gently. Drop onto waxed paper with a spoon and allow to harden.
If you need a turkey answer, the Butterball Hotline number is 1-800-323-4848.
Page 6 Top of Page
"Bread Bowls are a nifty way to serve your favorite stew thick soups, chili. hot or cold dips."
BREAD MACHINE BREAD BOWLS
1¼ cups water
1 tsp. salt
1½ tsp. sugar
3 tbsp. corn meal (any color)
3¾ cup bread flour
2¼ tsp. active dry yeast
Place room temperature ingredients in machine, in order given. Set machine on manual cycle. At the end of the cycle, remove bread and punch dough down, then divide and shape into three round balls. Place on a cookie sheet covered with additional corn meal. Cover and let rise until it tests ripe (when touched, finger will leave imprint.) Bake at 425°, 25-30 minutes. (For a crisp crust, just spray or brush tops with cold water during the first 10 minutes of baking.) To use for serving, slice the top off loaf and hollow out the inside, leaving ½ inch on each side. Place loaf on baking sheet and bake at 300° for 10 minutes. Fill with favorite dip or thick soup or stew.
FROZEN BREAD BOWLS
1 loaf of frozen bread dough, thawed but still cold
Cut loaf into thirds; form into balls. Place on a sprayed baking sheet. Brush tops with a beaten egg. Cover loaves with a sprayed sheet of plastic wrap. Let dough rise to double. Remove plastic wrap. Bake at 350° for 25 minutes, until golden. Hollow out inside of each loaf and fill with favorite thick soup or dip.
We'd like to thank Louise Greco for sending us---
LEO'S FAVORITE GRAHAM CRACKER BARS
Line a 9x13" pan with graham crackers. Boil:
1 cup packed brown sugar
1 egg
½ c. margarine
1/3 c. milk
Remove from heat and add the following ingredients:
¾ cup graham cracker crumbs
1 cup chopped nuts
1 cup coconut
Spread over the graham crackers. Add another layer of graham crackers on top of mixture. Frost top of graham crackers with frosting:
2 cup powdered sugar
½ cup oleo
2 Tbsp. milk
2 Tbsp. vanilla pudding mix
½ tsp. vanilla
Beat well. Refrigerate at least 2 hours. Cut in squares.
BEER CHEESE BREAD WITH DILL
3 cup self rising* flour (1 cup
flour + 1½ tsp. baking powder + ½ tsp. salt)
3 Tbsp. sugar
1 can beer, room temperature
1½ cup sharp shredded cheddar
cheese
½ tsp. dill seed
½ tsp. dry mustard
½ stick butter, melted
Combine all ingredients except butter. Pour into two greased loaf pans. Bake 325° for 45 minutes. Pour butter over tops and bake 15 minutes more.
CROCKPOT DRESSING
1 cup margarine
2 cups chopped onion
2 cups chopped celery
¼ cup parsley sprigs
13 cups dried bread cubes
1 tsp. poultry seasoning
1½ tsp. salt
1½ tsp. sage
1 tsp. thyme
½ tsp. pepper
½ tsp. marjoram
4 cups chicken broth
Some diced giblets, to taste
2 eggs, well beaten
Melt margarine in pan; sauté onions, parsley and celery. Pour mixture over bread cubes in a large bowl. Add seasonings and toss to coat. Pour broth over cubes, then add eggs; mix thoroughly. Put mixture in crockpot; cover and cook on high for 45 minutes. Reduce heat to low and cook at least 4 hours.
SOUTH OF THE BORDER SOUP
1 lb. boneless country ribs, cut
in cubes and trim fat
1 Tbsp. oil
½ cup onion
½ cup celery
2 cloves garlic, minced
1 tsp. oregano, cumin seed, fresh
dry red pepper
14 oz. can whole tomatoes
6 cup water
1 cup dried pinto beans
2 cup sliced carrots
1 cup frozen lima beans
1 jar (4-5 oz) baby corn, rinsed
and drained
salt & pepper, to taste
fresh cilantro
Seer ribs in hot oil. Lower heat and add onion, celery and garlic. Cook 'til softened. Chop tomatoes and add with water. Add rinsed beans to soup and simmer 90 minutes. Add veggies and simmer 30 minutes. Add seasonings and serve with cilantro.
Page 7 Top of Page
PETER'S PUMPKIN LOAF
2½ cups pancake mix
1 cup firmly packed brown sugar
½ cup old fashioned oats
1½ tsp. pumpkin pie spice
1 cup canned pumpkin
¾ cup milk
¼ cup melted shortening
2 eggs
Combine pancake mix, brown sugar, oats and pie spice in a large bowl. Combine remaining ingredients separately, then add to dry mixture; stir only until moistened. Grease and flour a 5x9" loaf pan. Pour batter into pan. Bake at 350°, 55-60 minutes. Cool on wire rack, then remove from pan.
CABBAGE SOUP
1½ lbs ground beef. brown,
drain & rinse
3-4 cups chopped cabbage
1 cup grated carrot
½ cup chopped celery
½ cup chopped onion
¼ cup chopped green pepper
1 qt tomato juice
1 cup water
½ tsp. garlic salt
¼ tsp. black pepper
½ tsp. Mrs. Dash
Combine all ingredients and bring to a boil. Simmer 1-2 hours until thickens. To thin add additional tomato juice.
MINT COFFEE MIX
½ cup instant coffee
½ cup sugar
½ tsp. mint extract
½ cup nonfat dry milk
¼ cup powdered cocoa (not
drink mix)
2 tbsp. dairy creamer
Blend ingredients. Combine 2-3 tsp. mix with 1 cup hot water.
RUEBEN SOUP
½ cup chopped onion
½ cup chopped celery
2 Tbsp. butter
1 cup chicken broth
1 cup beef broth
½ tsp. baking soda
2 Tbsp. corn starch
2 Tbsp. water
1 cup sauerkraut (rinsed &
drained)
2 cup light cream
2 cup cooked chopped corn beef
1 cup shredded swiss cheese
Sauté onion and celery in butter. Add broths and soda. Combine cornstarch with water and add to broth mixture. Boil 2 minutes, stirring occasionally. Add sauerkraut, cream and corn beef. Simmer 15 minutes. Add cheese and heat until melted.
CLASSIC EGGNOG
To lighten up this rich classic.
Use skim milk instead of the usual whole milk.
6 eggs
½ cup sugar
¼ tsp. salt
1 quart whole milk, divided
1 tsp. vanilla extract
garnishes and stir ins
In a large saucepan, beat together eggs, sugar. and salt. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon (160 degrees F)
Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into a punch bowl or pitcher. Garnish or add stir ins just before serving.
Garnishes and stir ins: chocolate curls, brandy or dark rum. extracts, ground nutmeg, or whipped cream.
We've already included a recipe for these treats in this issue, but these are Mike Grimm's favorite Christmas Cookie Recipe and we'll let you compare for yourself.
H0MEMADE TURTLES
1 (14 oz.) pkg. caramels (appx.
50)
2 Tbsp. evaporated milk
1 Tbsp. butter or margarine
1 (5 oz.) pkg. pecan halves
1 (6 oz.) pkg. real milk chocolate
chip morsels
1 (6 oz.) pkg. semi sweet chocolate
chip morsels
Place caramels, milk, and butter in one quart measuring pan. Heat in microwave on medium high for 3-4 minutes.
Arrange pecan halves in groups of 3 on buttered baking sheet. Spoon one tablespoon warm caramel over each pecan group. Cool for 30 minutes.
Place chocolate chips in one quart glass measuring pan. Heat in microwave on medium for 3-4 minutes. Stir halfway through. Then, spoon enough chocolate over each individual caramel/pecan cluster to cover each individual cluster. Allow to cool and store in refrigerator.
CAFE VIENNA MIX
½ cup instant coffee
2/3 cup sugar
2/3 cup non fat dry milk
½ tsp. cinnamon
Blend ingredients well. Combine 2 tsp. mix with 1 cup hot water.
HOT CHOCOLATE MIX
1 box powdered milk (8 qts.)
1 lb. Nestles Quick
8 oz. coffee creamer
2/3 cup powdered sugar
In a large bowl, mix all ingredients thoroughly. Add 1/3 cup mix to mug; fill with hot water and stir well.
Page 8 Top of Page
EGGNOG CHIFFON PIE
2 Tbsp. unflavored gelatin
¼ cup sugar
1 quart eggnog
1 tsp. vanilla
¾ tsp. rum flavoring
¼ tsp. nutmeg
1 cup whipping cream or 8 oz. Cool
Whip
10" baked pie shell
Place first 2 ingredients and 1 cup of eggnog in double boiler, over water. Cook until gelatin and sugar are dissolved. Remove and add remaining eggnog, vanilla, rum flavoring and nutmeg. Chill 'til consistency of egg whites. Fold in whipped cream, pour into pie shell and chill.
Tip: Chocolate square substitute
Use 3-4 Tbsp cocoa + ½ tsp. fat for each
square of chocolate.
Holiday Health Life
Here are some general guidelines for, the life span of your holiday foods:
Turkey... 2 days
Ham... 3-4 days
Stuffing... 1-2 days
Egg Nog….4-5 days
Pumpkin Pie... 2-3 days
Cranberry Sauce... 7 days
Mashed Potatoes ... 1-2 days
Sweet Potatoes ... 7 days
Fruit Cake ...???
TO ORDER THE WMT OPEN LINE BULLETIN:
Six issues per year published bi-monthly
by the WMT
Stations, Inc., P.O. Box 2147,
Cedar Rapids, IA. 52406
Subscription Rate: $6.00 per year
Open Line hours: 9-10 am weekdays;
10-11 am Saturdays
Gary Edwards, Open Line Host and
Editor
Doug Wagner, Saturdays Open Line
Host
PAGES