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Prayer Bars, Ground Raisin Cookies, Mystery Cake, and Pudding Cakes are the big recipes in this month's bulletin. If you like cookies and cake as much as I enjoy them, you'll find this month's bulletin very much to your liking. As we said last month on the Open Line, it's also time to dig out your favorite recipes for the Thanksgiving table so I'll have them in plenty of time for the November bulletin.
PRAYER BARS
½ cup butter or margarine
4 tablespoons cocoa
½ cup powdered sugar
1 slightly beaten egg
2 teaspoons vanilla
½ cup nuts
1 cup flake coconut
2 cups graham cracker crumbs
¼ cup butter
3 tablespoons cream
2 teaspoons dry vanilla pudding
mix (not instant)
3 cups powdered sugar
1 teaspoon vanilla
One 9 ¾ ounce chocolate bar
To make the first layer, using the first group of ingredients, melt butter & cocoa in double boiler. Add powdered sugar, egg and vanilla. Set aside. Mix nuts, coconut, cracker crumbs. Add to first mixture. Mix well and press into bottom of 9 by 13" pan. Chill. For the second layer, using the second group of ingredients, melt butter, add cream, vanilla pudding mix and vanilla. Cook one minute, stirring constantly. Remove from heat and add powdered sugar. Blend well and spread over first layer. The third layer consists of the final ingredient, melted over hot water and poured on the dish to cover. After the third layer, chill. Then bring to room temperature before cutting into one inch square bars to avoid crumbling. Store in refrigerator until ready to serve. Makes forty-one inch square bars. (Mrs. Ben Semelroth, Cedar Rapids, Iowa).
SPICED TEA: Mix ½ pound orange pekoe tea, 4 teaspoons packaged ground orange peel, 2 teaspoons packaged ground lemon peel, 2 four inch crushed cinnamon sticks, ¼ cup whole cloves, 1 teaspoon grated whole nutmeg and 1 cup slivered candied orange peels. One teaspoon makes a pot.
GROUND RAISIN COOKIES
1 cup shortening
2 cups brown sugar
2 eggs
2½ cups flour
2 cups quick rolled oats, ground
1 cup raisins, ground
1 teaspoon soda
salt to taste
2 teaspoons vanilla
Cream shortening and sugar. Add eggs. Then add soda, flour, and salt. Add oats, raisins, and vanilla last. Drop by spoons on greased cookie sheet. Bake at 350°. (No time given)
SPANISH DELIGHT
1 large onion
1 large green pepper
1 pound ground round steak
1 six ounce package noodles
1 ten and a half ounce can tomato
soup
1 four ounce can mushrooms
2 teaspoons chili powder
Velveeta cheese to cover
Cook noodles, drain. Fry meat with onion and green pepper and salt. Combine all ingredients. Put cheese over top and bake in slow oven for one hour. (Mrs. Arlis Novy, West Branch, Iowa).
200 PEOPLE PUNCH
10 packages Kool-aid
8 #5 cans water
7 to 8 pounds sugar
2 #5 cans pineapple juice
2 #5 cans orange juice
2 #5 cans apricot juice
1 large bottle Real Lemon Juice
1 medium bottle Real Lemon Juice
4 large bottles Ginger Ale.
Combine all ingredients, adding Ginger Ale just before serving.
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SOFT OATMEAL COOKIES
1 cup raisins
½ cup water
1 teaspoon soda
1 cup shortening
1 cup brown sugar
2 cups oatmeal
2 eggs, well beaten
½ cup coconut
½ cup nuts
1 teaspoon vanilla
½ teaspoon salt
2 cups flour
Cook raisins and let simmer ten to fifteen minutes until 5 or 6 tablespoons liquid remain. Cream shortening, salt, sugar and eggs. Mix well and add nuts, flour, coconut, oatmeal and vanilla. Drain raisins, add soda to juice. Stir raisins into the rest of the mixture while raisins are still hot. Then add soda and juice mixture. Drop by teaspoons on greased cookie sheet. Bake 350° for 12 to 15 minutes.
UNBAKED BUTTERSCOTCH DAINTIES
In a two quart pan, mix ½ cup evaporated milk (Pet), ¾ cup white sugar, and 2 tablespoons butter. Cook over medium heat until it reaches a rolling boil. Boil two minutes. Remove from heat. Add 1 teaspoon vanilla, one six-ounce package butterscotch chips. Stir until melted. Add 2 cups Grape Nut Flakes, 1¼ cup flaked coconut (optional) and ¾ cup nuts. Stir well and drop by spoonfuls on wax paper to set.
CINNAMON PUDDING CAKE
1 1/3 cup brown sugar (packed)
1½ cup cold water
2 tablespoons butter
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
2½ teaspoon cinnamon
½ cup chopped nuts
1 cup milk
Combine brown sugar, cold water and butter in sauce pan and bring to boil. Set aside and let cool. Sift dry ingredients, except nuts, together and add alternately with a cup of milk. Spread mixture into greased 9 by 13 inch baking dish. Pour first mixture slowly over top of batter and sprinkle chopped nuts over the top. Bake 350° for 35 to 40 minutes.
CHOCOLATE PUDDING CAKE
1 cup sugar
8 tablespoons cocoa
1 2/3 cup boiling water
6 tablespoons margarine or butter
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
Combine half of the sugar, 5 tablespoons of the cocoa and water. Cream butter, sugar and vanilla. Sift dry ingredients together (including remaining sugar and cocoa) and add alternately to creamed mixture with ½ cup milk. Spoon the water mixture over this batter. Bake 350° for 40 minutes.
MYSTERY CAKE
1 package (1 pound 2½ ounces)
white cake mix
1 #303 size can fruit cocktail
2 eggs
1½ cup brown sugar
1 cup chopped nuts
Mix white cake mix without adding water as called for in box directions. Add fruit cocktail, juice and all, 2 eggs and beat with electric beater. Pour into 9 by 13 inch greased and floured pan. In another bowl, combine brown sugar and chopped nuts. Sprinkle on top of batter. Bake at 350° until done.
WHITE SALAD
1 can (# 2-½) pineapple,
cut up and drained. (Save juice)
1½ cup Tokay grapes, seeded
and cut in half
2 cups miniature marshmallows
1 beaten egg
1/3 cup sugar
2 cups whipped cream or
1 package Dream Whip
Cornstarch to thicken
Drain juice from pineapple. Add as much water as you have juice. Add beaten egg and sugar. Cook over medium heat and thicken with cornstarch. Let mixture cool. Whip cream or Dream Whip. Add to cooled mixture. Add pineapple, marshmallows and grapes. (Mrs. Merle Rippel Mt. Auburn, Iowa).
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CLEANING PEWTER
PROCEDURE #1: Mix rotten stone and olive oil to paste consistency. Wash pewter with this mixture, rinse and wipe dry. To brighten finish, make a paste of whitening and denatured alcohol. Let paste dry on pewter and wash off.
PROCEDURE #2: Soak piece for a day or 2 in one quart of water and 1 teaspoon potash. Take from water, rub carefully with a cork dipped in oil. Then polish with chamois skin and whitening. After pewter is cleaned, it may be cleaned with hot water and soap.
CRACK FILLER
Make a paste of:
½ pound of flour
3 quarts of water
½ pound powdered alum
Mix thoroughly and bring to a boil. Tear newspaper into small pieces and add to mix, cooking and stirring and adding paper until mixture is of a putty consistency.
GRAPE JUICE #1
1 cup ripe grapes for each quart
jar
4 quarts water
4 cups sugar
Bring sugar and water to boil. Pour over grapes in jar while still boiling. Makes five quarts grape juice.
GRAPE JUICE #2
2 cups grapes
½ cup sugar
boiling water
Put grapes in a quart jar, add sugar and boiling water to fill quart jar. Let stand 3 to 4 months.
DIRTY DISHES
Thank God for dirty dishes. They
have a tale to tell, while others go hungry. We're eating very well. With
home, health and happiness. We shouldn't want to fuss for by this stack
of evidence, God's very good to us.
(Mrs. D. Clark, Parnell, Iowa)
SPANISH RICE
¼ cup shortening
1 medium onion, thinly sliced
½ medium green pepper, diced
1 pound ground beef
1 1/3 cup minute rice
1¾ cup hot water
1 cup tomato soup
1 teaspoon salt
dash of pepper
Melt fat, add onion, green pepper, beef and minute rice. Cook and stir over high heat until lightly browned. Add water, tomato soup, and seasonings. Mix well. Bring quickly to boil. Cover tightly and simmer ten minutes.
MASON CITY KRAUT SALAD
1 #2½ size can Sauerkraut
½ cup chopped onion
½ cup chopped green pepper
½ cup chopped celery
½ teaspoon celery seed
½ cup Sauerkraut juice (drained
from Kraut)
1 cup sugar
Bring sugar and kraut juice to a boil. Cool. Combine drained vegetables. Mix well and refrigerate. Should be made the day before used.
CAKE MIX CHERRY DROPS
1 package Cherry Supreme cake mix
½ cup cooking oil
2 tablespoons water
2 eggs few drops of red food coloring
if desired
1 cup chopped nuts
Blend cake mix, oil, water, eggs, and food coloring, Stir in nuts. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. (Mrs. Raymond Morehead, Illinois City, Illinois).
CAKE MIX PEANUT BUTTER COOKIES
1 package yellow cake mix
1 cup crunchy peanut butter
½ cup oil
2 tablespoons water
2 eggs
Combine all ingredients and mix well. Drop from a teaspoon onto an ungreased cookie sheet and flatten with a fork which has been dipped in water. Bake 350° for 10-12 minutes. (Mrs. Morehead).
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FRENCH DRESSING
1 cup sugar
1 cup salad oil
1/3 cup vinegar
1 minced onion
1 teaspoon salt
1 cup catsup
1 teaspoon celery seed
dash of paprika
Mix gradually into electric mixer. Add oil, catsup and vinegar very slowly. Makes one pint or more. You can add two cans of tomato sauce instead of the catsup if you wish. (Mrs. Laverne Kelly, Van Horne, Iowa).
ANGEL FOOD DOUGHNUTS
¾ cups sour cream (if not
sour, add 1 tablespoon vinegar).
¼ cup sour milk
1 cup sugar
3 eggs
1 teaspoon vanilla
½ teaspoon soda
2 teaspoons baking powder
¼ teaspoon salt
2 cups sifted flour
½ teaspoon nutmeg
Whip cream and milk until foamy. Add sugar a little at a time until all is added. Add one egg at a time, then vanilla. Add sifted dry ingredients and mix. Let stand one hour then add more flour until stiff or easy to cut. Then fry at 375° until brown then turn and brown the other side. (Mrs. Glenn, J. Orcutt, Guttenberg, Iowa).
LUSCIOUS LEMON FROST
1 egg white
1/3 cup water
1/3 cup non fat dry milk
1 beaten egg yolk
1/3 cup sugar
¼ teaspoon grated lemon
rind
2 or 3 tablespoons lemon juice
dash of salt
Graham cracker crumbs
Combine egg white, water and dry milk and beat to stiff peaks. Mix egg yolk, sugar, lemon rind, lemon juice and salt together and fold egg white mixture into this. Cover bottom of refrigerator tray with graham cracker crumbs and spoon the big mixture over the crumbs. Sprinkle crumbs over top and freeze. (Mrs. John N. Ferguson, South Pekin, Illinois).
GINGER SNAPS
½ cup lard
1 cup sugar
1 egg
¼ cup molasses
2 cups flour
1 teaspoon soda
½ teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon salt
3 or 4 tablespoons milk or water,
if needed
Cream lard, sugar, egg and molasses. Add dry ingredients. Add liquid by tablespoon if needed to make firm, smooth dough. Roll into one inch balls. Roll around in small dish of sugar. Place on greased cookie sheet. Flatten slightly. Bake for 12 to 15 minutes at 350. Remove immediately. (Mrs. William Gregory, Marion, Iowa).
TO FREEZE YOUR OWN FRENCH FRIED POTATOES: Pare enough potatoes to fry in one basket. Cut potatoes into strips. Fry only until light brown. Cool on absorbent paper. Package at once in rigid containers. (Mrs. Walter Mau, Waterloo, Iowa).
APPLE FRITTERS
1 cup flour, sifted
1 teaspoon baking powder
2 tablespoons sugar
1 egg, well beaten
¼ cup milk
2½ cups finely chopped apples
Sift flour, baking powder and sugar together. Add egg, milk and apples. Drop by spoonfuls into deep hot fat or lard at 365°. Fry for 2 to 5 minutes until golden brown. Dip in powdered sugar or serve with a sauce. (Mrs. John Martin, Kalona, Iowa),
NEVER FAIL GRAHAM CRACKER PIE SHELL
Combine:
1½ cups cracker crumbs
½ cup sugar
1½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
Chop in 2 tablespoons butter until mix looks like bran flakes. Add 1 egg white, unbeaten. Butter pie pan and pack in mixture. Bake for five minutes at 350°, cool and put in filling. (Mrs. K. G. Matyk, Cedar Rapids).
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