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CHOCOLATE CHERRY CRAZY CAKE
1 package large marshmallows
1 package chocolate cake mix
3 ounce package cherry Jello
1 can cherry pie filling
Line bottom of 9 by 13 inch greased pan (deep) with marshmallows. Prepare cake mix according to box directions. Remove enough batter to make 6 small cup cakes. Pour remaining batter over marshmallows. Mix dry Jello into pie filling and spread (will not be easy to spread but do the best you can) over cake batter Bake at 350° for 50 minutes. *P. S. the 6 cups excess...make cupcakes!
COWBOY COOKIES
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
2 cups flour
½ teaspoon baking powder
1 teaspoon baking soda or 3½
teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla
2 cups quick oatmeal
2 cups Rice Krispies
1 package chocolate or butterscotch
chips
Make into little balls and flatten with bottom of glass. Bake at 375° until browned.
FROSTED HALF BROWNIES
¾ cup flour
¼ teaspoon baking powder
¼ teaspoon salt
½ cup sugar
1 cup oatmeal
1 cup coconut
2/3 cup salad oil
2 tablespoons cream or evaporated
milk
Mix like brownies and put in a 9 by 13 inch pan. Set aside. Using same bowl, mix:
¾ cup flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup brown sugar
2 squares chocolate, melted
1/3 cup salad oil
2 eggs
2 tablespoons cream
1 teaspoon vanilla
1 cup nuts
Mix and put on first layer Bake 350° for 30 minutes
FROSTING: Mix ½ cup brown sugar, ¼ cup water, 1 square chocolate, melted, 3 tablespoons margarine, 1 teaspoon vanilla, 1½ cups powdered sugar. Boil sugar, water and chocolate for 3 minutes. Add margarine and vanilla and cool. Beat in powdered sugar and frost baked brownies.
AVAILABLE NOVEMBER 15th AT YOUR EASTERN IOWA STANDARD OIL STATIONS; A special collection of Open Line Christmas Candy, Cookie and Cake Recipes which are not included in either BEST of THE OPEN LINE COOKBOOKS. These are recipes received over the years, most of which have not been on the air or in the bulletins. With the cooperation of the Standard Oil Stations in eastern Iowa, a 64 page cookbook will be available for just $ .69 with the, purchase of eight gallons of Standard Oil gasoline. The regular price of the book is $1.25. Your Standard Oil Station will be the only place in eastern Iowa that this special collection of Christmas Candy, Cookies and Cake Recipes will be available and for a limited time only. The supply is limited, so be watching for the cookbook at your Standard Oil Station.
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APPLE CRISP
1 cup flour
¾ cup oatmeal
1 cup brown sugar
½ cup margarine
1 teaspoon cinnamon
Mix and spread half in bottom of
baking dish. Slice apples and spread over mixture about one inch thick.
Bring to boil:
1 cup sugar
1 cup water
2 tablespoons flour
Cook until thick and clear. Pour over apples and top with rest of first mixture. Bake about an hour or until apples are done, at 375°.
OLD FASHIONED APPLE CRISP
Slice 4 or 5 apples and sprinkle
with ¼ cup white sugar.
Mix together:
¼ cup melted butter
1 cup toasted bread crumbs
½ cup brown sugar
¼ cup flour
1 teaspoon cinnamon
Mix and spread over apples. Dribble one tablespoon lemon juice over mixture. Bake at 350° for 45 minutes.
PECAN PIE SURPRISE BAR
1 box Pillsbury's yellow cake mix
½ cup margarine
1 egg
½ cup brown sugar, packed
1½ cups corn syrup
1 teaspoon vanilla
3 eggs
1 cup chopped pecans
Grease a 13 by 9 inch pan. Reserve 2/3 cup of cake mix. To remaining mix, add margarine and egg. Make a crumb mixture and press into pan. Bake at 350° for 15 to 20 minutes. Using reserved cake mix, add brown sugar, corn syrup, vanilla and eggs. Mix together, beat 1 to 2 minutes and pour over baked crust. Sprinkle a cup of chopped pecans over it. Bake at 350° for 30 to 35 minutes. Makes 36 bars.
BOOKBINDER'S CHEESE CAKE
Grease an 8 inch spring form cake pan with 1½ tablespoons butter. Turn form on side and drop in a few graham cracker crumbs and shake so they stick to the sides. Keep turning form and adding more crumbs as needed. Cover bottom lightly. Put spring form in freezer for 30 minutes or refrigerate for 2 hours. Preheat oven to 300°. In a bowl of the electric beater, put 12 ounces softened cream cheese, ¾ cup sugar, 4 egg yolks, 2 tablespoons flour, 1½ teaspoons vanilla and ½ teaspoon salt. Beat until smooth. Turn speed to lowest and gradually pour in 2 cups scalded light cream. Beat four egg whites stiff but not dry. Add to cream cheese mixture. Fold in lightly, but thoroughly. Pour mixture into prepared pan. Set pan in another shallow pan containing 1 inch hot water. Bake 1½ hours. Refrigerate at least 6 hours before serving.
SUGAR LUMP CINNAMON BREAD
1 cup milk
½ cup margarine
½ cup sugar
1 teaspoon salt
2 packages yeast
1/3 cup warm water
1 tablespoon vanilla
1 egg
5½ to 6 cups flour
Combine milk, and margarine and heat to scalding. Add sugar and salt and cool to lukewarm. Soften yeast in 1/3 cup warm water. Add vanilla and egg to milk mixture. Add softened yeast. Add flour gradually as needed. Knead dough on floured surface until smooth. Let rise until double. Punch down and divide in half. Roll each half to 12 by 15 inch rectangle. Mix ¼ cup soft margarine or butter, 1 tablespoon cinnamon and 50 sugar cubes. Mix together. Use half on each rectangle, spreading as evenly as possible. Roll up and pinch edges to seal. Place in greased bread pan and let rise until double for 30 to 35 minutes. Bake for 30 to 40 minutes at 375°.
CRAB CAKES
1 pound regular crab meat
¼ cup butter
½ teaspoon pepper
2 eggs
1 teaspoon salt
½ cup bread crumbs
2 tablespoons flour
1 teaspoon Worcestershire Sauce
Mix all ingredients. Form into small flat cakes. Brown in fat ½ inch deep. Turn only once when cooking.
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TUNA SURPRISE
1 egg. well beaten
1 envelope plain gelatin
1¼ teaspoons salt
1 cup orange juice
2 cups grapefruit segments, drained
1 can tuna, flaked
Dissolve gelatin in orange juice and heat in double boiler until dissolved. Slowly add egg and salt. Cook until slightly thickened. Cool. Add tuna, grapefruit segments and pour into slightly greased glass loaf pan. Place in refrigerator until slightly congealed.
MIXED VEGETABLES ITALIANNE
In a 10 inch skillet or pressure pan:
¼ cup salad oil
1 pound can or 1 cup fresh tomatoes
1 beef bouillon cube
4 cups zucchini, cut in 1 inch
cubes, unpeeled
1½ cups green pepper, cut
in 1 inch pieces
1 cup frozen peas
1 cup frozen corn
1 cup sliced carrots
1 cup diced potatoes
1 cup chopped onion
1 teaspoon oregano
1½ teaspoons salt
1/8 teaspoon or dash of pepper
Combine all ingredients. Cover and simmer for 25 to 30 minutes in a skillet. In a pressure cooker, 15 pounds pressure for 2 minutes is long enough.
FROM ANYWHERE IN IOWA CALL: 800-332-5401
THRESHER'S MEAT BALLS
3 quarts water
6 bouillon cubes (beef)
1 teaspoon salt
2 teaspoons pepper or to taste
2 teaspoons oregano
2 teaspoons fennel seeds
2 teaspoons basil
½ cup chopped onions
1 or 2 cloves of garlic
The above ingredients are for the broth. Put broth on to simmer. Meanwhile, mix:
8 slices of white fresh bread
1 cup milk
4 eggs
2 teaspoons basil
2 teaspoons fennel seeds
2 teaspoons oregano
3 cloves garlic, chopped
½ cup onions, chopped
2 teaspoons salt
1 teaspoon pepper
1 cup grated parmesan cheese
3 pounds ground beef
1 pound ground pork
Mix and make bails. Drop into broth and cook 30 minutes at a gentle boil. Stir in two 12 ounce cans tomato paste carefully. This will make enough for 2 pounds spaghetti.
COLD TUNA SALAD
2 cans tuna (7 ounce cans)
1 package frozen peas
1 cup celery
2 jars cocktail onions, drained
¾ cup mayonnaise
1 teaspoon lemon juice
1/8 teaspoon curry powder
1/8 teaspoon garlic salt
1 teaspoon soy sauce
1 cup chow main noodles
½ cup toasted almonds, slivered
Drain tuna, cook peas according to directions. Drain peas. Combine peas, celery, onions and tuna. Chill well. Combine mayonnaise, lemon juice, soy sauce, curry powder and garlic salt. Chill well, add noodles to tuna mixture. Add mayonnaise and toss. Sprinkle with almonds, serves six.
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YELLOW TOMATO PRESERVES
1 pound yellow pear tomatoes
1 pound sugar
2 ounces of preserved ginger, cut
in small pieces
2 lemons, thinly sliced
Pour boiling water over tomatoes to remove skins. Add sugar and let stand overnight. Next morning, pour off syrup. Boil until quite thick and skim off any foam that comes on top. Add tomatoes, ginger, lemon and boil until clear and seal in jars.
WILD RICE STUFFING
Wash wild rice well. Cook until tender in generous amounts of salted water. Drain. While draining, fry ½ pound sausage loosely. Drain. Add to rice. Add chopped celery, a little onion and sage. Stuff. but do not overstuff, Expands while cooking.
TACO DIP
2 inch cube of cheese, cut in small
pieces
4 ounce jar pimento
1 can mushroom soup
1 level teaspoon garlic powder
6½ ounce can tuna fish
Blend in blender until smooth
CHOCOLATE POUND CAKE
1 cup shortening
2½ cups sugar
5 eggs
3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ cup cocoa
1 cup milk
1 teaspoon vanilla
½ teaspoon mace
Use conventional cake method Bake in a Bundt pan or a greased and floured tube pan. Bake at 325° for 1¾ hours . Let cool in pan. Turn out when cool.
RANGER COOKIES
1 cup shortening ( half butter)
1 cup brown sugar
1 cup white sugar
2 eggs, beaten
2 cups sifted flour
1 teaspoon vanilla
1 cup chopped coconut
1 teaspoon soda
1 teaspoon baking powder
pinch of salt
2 cups oatmeal
2 cups Rice Krispies
nuts, optional
Drop from spoon and flatten with a glass. You may add chocolate chips (1 cup) instead of nuts. Bake at 400° until brown.
