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SOCK IT TO ME CAKE
1 box Golden Butter Duncan Hines
Cake Mix
1 cup sour cream
¾ cup Wesson Oil
½ cup sugar
4 eggs
Combine cake mix, sour cream, oil and sugar and mix well. Add each egg individually and beat well after each.
3 tablespoons brown sugar
½ cup pecans
2 teaspoons cinnamon
Put half of cake batter in well greased pan. Sprinkle half of topping over it. Add rest of batter and rest of topping. Bake at 325° for 6O to 70 minutes.
STILLMAN VALLEY CINNAMON ROLLS
1 package yeast
1 tablespoon sugar
1 cup lukewarm milk
½ cup shortening
3 eggs, well beaten
½ cup plus 2 tablespoons
sugar
1 teaspoon salt
4 2/3 cups flour
Mix yeast with 1 tablespoon sugar. Add remaining ingredients. Mix into a dough. Cover and let stand at least 2 hours or overnight. Take half of dough and make into a ¼ inch thick rectangle. Spread with butter. Sprinkle with cinnamon and sugar. Raisins can be added if desired. Starting with one side, roll dough into a jelly roll. Cut in 1 inch slices and put cut sides up in greased muffin tins or cookie sheet. Let rise and bake 10 to 12 minutes at 375°. Cool and frost.
COMING IN NOVEMBER! A four section Open Line recipe collection for the holidays at your Standard Oil Service Station. Listen to WMT for details!
SYRIAN BREAD OR LEBANESE FLAT BREAD
4 cups flour
2 cups warm water
2 ounces cake yeast
1 tablespoon salt
2 tablespoons salad oil
Crumble yeast into large bowl with flour and salt. Pour in water and mix with hands. Dough should feel heavy and not too sticky. Knead both tablespoons oil into dough. Cover and let rest half an hour. Punch down and divide into four loaves, Knead each loaf for one minute and let rise for ten minutes. At end of first 10 minutes, flatten each loaf and oil the top. Do not knead again. Let stand another 10 minutes. Place on lowest rack in hot oven (400°) and bake about 20 minutes or until bottom is browned. Then place under broiler 3 or 4 minutes until brown on top. Remove from oven and butter top. For cheese bread, grate ½ cup American Cheese over top of loaf before browning under broiler.
CARAMEL BAR
1½ cups flour
1½ cups oatmeal
1 1/8 cups brown sugar, packed
1 1/8 cups margarine
3/8 teaspoon salt
48 caramels
9 tablespoons milk
1½ cups chocolate chips
¾ cup nuts, chopped
Mix flour, oatmeal, brown sugar, margarine and salt together like pie crust. Pack into 9 by 12 inch greased pan, reserving half of mixture for topping. Bake 10 minutes at 350°. Melt caramels and milk together and set aside. Sprinkle chocolate chips and chopped nuts over baked bottom crust. Drizzle caramel mixture over chocolate chips and nuts. Top with reserved crumb mixture. Bake 15 to 20 minutes at 350° until brown.
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NO-FRY DOUGHNUTS
2 packages Red Star active dry yeast
¼ cup warm water (105°
to 115°)
1½ cups lukewarm milk, scalded,
then cooled
½ cup sugar
1 teaspoon salt
1 teaspoon nutmeg
¼ teaspoon cinnamon, if
desired
2 eggs
1/3 cup shortening
4½ cups Gold Medal flour
About ¼ cup butter or margarine,
melted Cinnamon/sugar or sugar
In a large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups of the flour. Blend ½ minute on low speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping side of bowl. Cover, let rise in warm place until double, 50 to 60 minutes. Turn dough onto well floured, cloth covered board. Roll around lightly to coat with flour. Dough will be soft to handle. With floured stockinet covered rolling pin, gently roll dough about ½ inch thick. Cut with floured 2 ½ inch doughnut cutter. Lift doughnuts carefully with a spatula and place 2 inches apart on greased baking sheet. Brush doughnuts with melted butter. Cover, let rise until double, about 20 minutes. Heat oven to 425°. Bake 8 to 10 minutes or until golden. Immediately brush with melted butter and shake in cinnamon and sugar, or if desired, spread with Creamy Glaze or Chocolate Glaze. Makes 1½ to 2 dozen.
BACHELOR'S PIE
1½ cups beef stew meat, cooked
2 cups milk
4 tablespoons flour
1/3 onion, chopped
¾ cup cooked carrots, diced
½ cup celery, cut up
½ green pepper, chopped
Mashed potatoes
Seasonings
Combine onion, celery, beef and pepper in big skillet with a little fat. Brown slowly, stirring constantly. When browned, add rest of ingredients except mashed potatoes. Stir until hot. Pour into a greased baking dish. Top with mashed potatoes. Bake at 350° until brown,
For silver and silver plate items which are used primarily to look at, and not for practical purposes, to avoid having to polish them regularly, spray them with hair spray. Apply every two to three months. It washes off with mild soap (not detergent) and water, if you want to use the piece for serving.
GRAPE JELLY
Wash grapes well. Cook without adding water (only the water that clings to the grapes after washing is used). Strain and measure juice. Bring 2 cups juice to boil. Remove from heat and add 3 cups sugar. Beat very well to dissolve sugar. Pour in jars and seal.
GOLDEN GLOW PICKLES
6 pounds ripe, yellow or green cucumbers
6 large onions
3 sweet, red peppers
3 green peppers
¼ cup coarse pickling salt
2 cups white sugar
2 cups brown sugar
2 cups vinegar
1 teaspoon turmeric
1 teaspoon celery seed
1 teaspoon mustard seed
Pare cucumbers. Cut in half and discard seeds and center pulp. Dice firm white rinds and cut into ¾ inch cubes. Peel onions and dice. Cut peppers, remove seeds and dice. Combine diced vegetables and stir in salt. Let stand overnight. Next morning, drain and rinse in cold water. Drain again. Combine remaining ingredients and heat to boiling. Add vegetables and cook slowly until cucumbers are transparent, about 20 minutes. Do not let get mushy. Seal at once in hot sterilized jars, covering well with liquid. Makes 3 quarts.
GREEN TOMATO DILL PICKLES
Green tomatoes
Stalks of celery
Sweet, green peppers
Garlic
Pack tomatoes into sterilized jars. To each jar add a bud of garlic, a stalk of celery and a green pepper, cut into fourths.
2 quarts water
1 quart vinegar
1 cup salt
Dill to taste
Bring to boil and pour over tomatoes in jars. Seal at once. Ready in four to six weeks. Will make enough syrup to cover six quarts.
If you cannot repair a dripping faucet at once, tie a string to the faucet, long enough to reach the sink, and the water will run silently down the string.
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DAVENPORT HAMBURGER DISH
4 sticks celery, diced
1 onion, diced
1 green pepper, diced
Cooking oil
1 pound ground beef
1 can tomatoes, undrained
1 can red kidney beans, undrained
Cooked rice
Put celery, onion and green pepper and cooking oil in skillet. Let fry until onion is transparent. Brown ground beef with vegetables. When brown, add tomatoes, kidney beans and simmer for 45 minutes, covered. Serve over cooked rice.
HOPPIN' JOHN
½ cup rice, cooked
1 green pepper, diced
1 onion, diced
4 sticks celery, diced
4 strips bacon, diced
1 can kidney beans or black eyed
peas
Fry bacon until crisp. Cook green pepper, onion, and celery in fat. Drain off fat. Add kidney beans or black eyed peas, tomatoes and rice and put in casserole. Bake for one hour at 250°.
BEANS AND KRAUT
2 large cans pork and beans
1 pound can sauerkraut, washed
and drained
1 pound can applesauce
1 cup brown sugar
1 tablespoon dry mustard
1 small onion, diced
Salt and pepper
Combine all ingredients and bake at 325° for one hour and 30 minutes.
EGGPLANT ITALIANO
1 small eggplant, cut in ½
inch slices
16 ounce can meatless spaghetti
sauce
½ teaspoon salt
¼ teaspoon pepper
4 ounces Mozzarella Cheese
2 tablespoons Parmesan Cheese
Combine eggplant, salt and pepper. Cover with sauce and simmer for 20 minutes, covered. Top with Mozzarella Cheese first, then Parmesan Cheese. Replace lid and cook until cheese melts.
EGGPLANT CASSEROLE
4 cups eggplant, diced
½ teaspoon salt
1/3 cup milk
1 can mushroom soup
1 egg, slightly beaten
½ cup onion, chopped
¾ cup seasoned stuffing
or bread crumbs
Cook eggplant in salted water until tender. Do not overcook. Gradually stir milk into soup. Blend in egg. Add drained eggplant, onion and stuffing. Toss lightly to mix. Pour into greased baking dish.
1 cup herb stuffing, finely crushed,
or ½ cup soda cracker crumbs
2 teaspoons butter, melted
1 cup sharp American Cheese, shredded
Toss crushed stuffing or soda cracker crumbs with butter and spread over casserole. Top with cheese and bake at 350° for 20 minutes. Serves six.
VEAL SCALLOPINE
6 veal cutlets
Flour
Salt and pepper
1 clove garlic, minced
4 ounce can sliced mushrooms, drained
1 medium onion, thinly sliced
¼ cup oil
6 ounce can tomato paste
2 cups water
1 teaspoon sugar
¼ cup red wine
Pound flour into veal. Sprinkle with salt and pepper. Cook garlic, mushrooms and onions in oil. Set aside. Brown veal. Combine tomato paste, water and sugar and ½ teaspoon salt. Add cooked garlic, mushrooms and onion. Cover and simmer 45 minutes or until tender. Add wine, heat and serve immediately.
HORSERADISH MOUSSE
Dissolve a three ounce package lemon Jello in 1½ cups hot water. Chill until thickened. Stir in ¼ teaspoon salt, ½ cup mayonnaise and 6 to 7 tablespoons bottled, prepared horseradish. Fold in ½ cup Cool Whip. Turn into a three cup mold and chill until firm. Unmold and garnish as desired. Goes well with ham or roast beef.
COMING IN NOVEMBER! A four section Open Line recipe collection for the holidays at your Standard Oil Service Station. Listen to WMT for details!
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NO ICING APPLE CAKE
1 cup sugar
¼ cup Wesson Oil
1 egg
1 cup flour
1 teaspoon soda
½ teaspoon cinnamon
5 medium apples, peeled and chopped,
medium (4½ cups)
1 cup nuts, chopped
Mix sugar, shortening and egg. Add apples. Stir in dry ingredients. Add nuts and mix well. Bake for 40 minutes at 350° in a 9 by 9 inch greased pan. (Mrs. James Jeffries, Vinton, Iowa)
SKINNY CHICKEN SHAKE
4 cups dry bread crumbs, finely
chopped
½ cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon pepper
Onion or garlic salt, optional
Put crumbs in deep bowl. Stir in oil with fork or pastry blender. Add seasonings and mix. Keeps well in covered jar in pantry. Use like Shake 'N Bake.
DRIED APPLES
Peel apples and core them. Cut into ¼ inch slices. Lay on sheets of foil. Apples should not touch each other. Place in oven at 130° for 4 hours. Turn heat to 165° for 4 more hours. Reduce heat to 150° for 2 hours. Turn oven off and leave apple slices in oven until cool. Best if left in oven overnight. Store in plastic containers at room temperature.
ARKANSAS CHURNED BUTTER
1 pound firm, hard margarine
1 cup Mazola Oil
1 cup buttermilk
Let margarine set at room temperature until softened. With fork mix in Mazola Oil. Slowly add buttermilk. With electric mixer, whip thoroughly. Put in containers used for home churned butter.
LEMON FLUFF
1 box lemon Jello
1¼ cups boiling water
1/3 cup sugar
3 tablespoons lemon juice
1 can Carnation Milk, chilled
1 box vanilla wafers
Dissolve lemon Jello in boiling water. Add sugar and lemon juice. Whip Carnation Milk and fold Jello mixture (which has been chilled to set) into whipped milk. Roll vanilla wafers into fine crumbs. Put half of crumbs in bottom of ungreased 9 by 13 inch pan. Pour lemon mixture slowly over crumbs. Top with remaining crumbs. Refrigerate 4 hours.
REFRIGERATOR PICKLES
Dissolve 2 cups sugar in 1 cup cider vinegar. Pour over 9 cups unpeeled, sliced cucumbers, 2 tablespoons salt, 1 tablespoon celery seed, 1 cup green pepper sliced and 1 cup onions, sliced. Let stand one hour. Put in container and let stand in refrigerator for one to two days.
Unshrinking Wool Garments: To 1 pint of vinegar (any kind) add two pints water. Boil garment for 25 minutes. Reblock to original size and shape desired before drying. Works best on tight weaves and in all cases is used at your own risk!
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