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CRANBERRY STROGANOFF
2 pounds round steak, cut into strips
Flour, salt and pepper
¼ cup butter
2 tablespoons salad oil
2 cups onions, sliced
1 clove garlic, mashed
2 cups fresh cranberries
¼ cup brown sugar
1 can beef bouillon
1 tablespoon Worcestershire Sauce
1 cup dry red wine
1 cup sour cream
Dredge round steak in seasoned flour. Brown in butter and oil mixture. Remove meat and add onions. Sauté onions, then add remaining ingredients except sour cream. Return meat to pan, cover and simmer over low heat for 1½ hours. Blend in sour cream just before serving.
SWEET POTATO CASSEROLE
2 to 3 pounds potatoes (fresh or
canned)
1 regular size can apple pie filling
3 tablespoons flour
½ cup brown sugar
½ cup margarine
¼ cup evaporated milk
½ cup pecans, chopped
Butter casserole dish and alternate layers of sweet potatoes and apple pie filling, starting with sweet potatoes. Combine flour, brown sugar and margarine, cutting margarine in like a pie crust. Add evaporated milk and pecans. Stir until mixed together. Spread over first mixture and bake at 400° for 30 minutes.
SILVIA SCHARF'S RAW PICKLED FISH
Filet fish, removing skin (carp, buffalo, or most any fish). Cut into ½ inch cubes or squares, if small fish. Use a crock or plastic container. For each quart of fish, use 5/8 cup pickling salt. Cover with cider vinegar and stir well. Place jar in refrigerator for one week, stirring thoroughly every day. Rinse well in cold water and let stand in cold water for 1 hour. Drain well. Pack loosely in a jar, using a layer of chopped onions. Layer until jar is full. Over this pour a syrup of 1 quart white vinegar, 2½ cups sugar, 1 small tea strainer of pickling spices (generous teaspoon) and bring to a boil. Let cool. Remove spices. Pour syrup over fish. Seal and store in refrigerator. Ready in 3 to 4 days.
QUAKER OATS PRIZE WINNING MEATLOAF
1½ pounds ground beef
¾ cup oats, uncooked
¼ cup onion, chopped
1½ teaspoons salt
¼ teaspoon pepper
1 cup tomato juice
1 egg, beaten
Combine all ingredients and pack firmly into an ungreased loaf pan. Bake in a preheated 350° oven for 1 hour and 15 minutes. Let stand 5 minutes before slicing.
SUNFLOWER SEEDS: In a flat pan, put in oven for about 4½ hours at 200° then sprinkle with oil or melted butter and nut salt. Return to oven another 30 minutes. Store in plastic bags or mayonnaise jars.
HOT CHOCOLATE MIX:
Sift together 2 cups dry milk, 1/3 cup cocoa, ½ teaspoon salt and ¾ to 1 cup sugar. Use 3 tablespoons to 1 cup hot water. Store in quart fruit jar.
OPEN LINE COOKBOOK NUMBER THREE GOES TO THE PRINTER! We are now accepting orders for our third Open Line Cookbook. MEAT AND CASSEROLES and OTHER OPEN LINE FAVORITES will be ready around November 15 and as are the other cookbooks, these are the tried and true favorites enjoyed by the Open Line. MEATS AND CASSEROLES gets the spotlight in this 250 page, hardcover cookbook with over 75 pages of just meat and meat casserole recipes. Another 30 pages cover vegetables and vegetable casseroles. Other chapters include outdoor cooking, yeast breads and super salads. To reserve your copy. send $5.30 for each book to Open Line Cookbook, WMT Radio, Cedar Rapids, Iowa 52406. Checks or money order should be made payable to WMT Radio. Only one printing before Christmas so don't be disappointed. ORDER NOW!
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OLIVE PEPPERS
In a pint jar, cut green peppers in bite size pieces. Add 1 clove garlic. 1 hot pepper is optional. For each pint of green peppers, bring to boil ½ cup vinegar, ½ cup water, 2 tablespoons salt and 1/8 teaspoon alum. Pour over peppers and let set for a while. Drain and bring back to boil. Put 2 tablespoons olive oil in each jar of pepper and pour boiling syrup back over peppers. Wipe off top of jar and seal. Let set about a month before using.
CATSUP
12 apples
10 onions
30 ripe tomatoes
5 red peppers
1 pint vinegar
5 tablespoons salt
½ cup sugar
1½ tablespoons ground red
pepper
Core apples and tomatoes. Peel onions and seed peppers. Boil all together until they can be put through a colander. Then add salt, sugar, red pepper and vinegar. Boil until thick. About 10 minutes before done, add 1 teaspoon cinnamon. Towards end, watch carefully for scorching,
BAKED STUFFED ZUCCHINI
8 small to medium zucchini
2 medium onions
1 clove garlic
12 sprigs parsley
3 tablespoons olive oil
1 cup swiss chard or spinach, cooked
and drained
1 teaspoon dried oregano leaves
1½ teaspoons salt
1/8 teaspoon pepper
½ cup grated Parmesan cheese
3 eggs, beaten
2/3 cup dry bread crumbs
After cooking zucchini in boiling water 5 minutes, drain and cool. Cut in half lengthwise and scoop out center, leaving a ¼ inch shell. Chop onions, garlic and parsley in a blender. Sauté in olive oil. Put zucchini pulp and chard into blender. After draining off excess liquid, add to onion mixture and sauté a few minutes. Add seasonings and cheese and mix well. Add eggs and blend. Add crumbs. Sprinkle zucchini shells very lightly with salt. Fill with pulp mixture. Can be frozen at this time. To serve without freezing, just warm in oven for about 10 minutes. To cook frozen zucchini, bake in a covered baking pan at 350° for 40 to 45 minutes. Uncover and bake 10 minutes longer.
MACARONI AND ZUCCHINI CASSEROLE
3 quarts boiling water
1 tablespoon salt
2 cups elbow macaroni
4 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon white pepper, optional
2 cups milk
1 cup cheddar cheese, cubed
1 cup swiss cheese, cubed
1½ pounds zucchini, sliced
and cooked
½ cup dry bread crumbs
Add the tablespoon salt to rapidly boiling water. Gradually add macaroni so that water continues to boil. Cook uncovered, stirring occasionally until tender. Drain. Meanwhile, melt 2 tablespoons butter or margarine and blend in flour, 1 teaspoon salt and pepper. Gradually add milk and cook, stirring constantly until soft boiled one minute. Reduce heat and add cheese. Stir and beat until cheese cubes melt. Spread half of macaroni over bottom of 3 quart casserole. Top with half of zucchini and half of sauce. Repeat layers. Melt remaining butter and mix with bread crumbs. Sprinkle over casserole. A sprinkle of nutmeg is optional. Bake at 350° for 30 minutes. Serves six.
THOUSAND ISLAND DRESSING LIVER
1 cup bread crumbs
2 teaspoons paprika
1 teaspoon minced parsley
¾ teaspoon salt
1½ pounds beef liver, sliced
½ cup Thousand Island Dressing
Combine dry ingredients. Cut liver into serving pieces. Dry liver. Spread dressing on both sides. Dredge in crumb mixture. Place on greased cookie sheet and bake 12 to 15 minutes at 400°.
SKILLET CABBAGE
4 cups cabbage, shredded
1 green pepper, shredded
2 cups celery, diced
2 large onions, sliced
2 tomatoes, chopped
¼ cup bacon drippings
2 teaspoons sugar
Salt and pepper to taste
Combine all ingredients in a large skillet. Cover and cook over medium heat about five minutes. Serves 6.
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SWEET CREAM CORN BREAD
¾ cup yellow corn meal
1¼ cups flour, sifted
1 tablespoon baking powder
½ teaspoon salt
¼ cup sugar
2 eggs, beaten
1 cup heavy cream
Sift dry ingredients together. Add eggs and cream. Beat vigorously until smooth. Pour into a 9 inch square pan. Bake in a hot oven, about 425°, about 30 minutes. Makes 8 servings. Serve with plenty of butter. (Alvin J. Kilburg, Bellevue, Iowa)
SKILLET CORN BREAD
1 cup milk
1 cup corn meal
1½ teaspoons baking soda
1½ teaspoons salt
4 eggs, beaten
3 cups milk
2 tablespoons bacon drippings
Scald milk, add corn meal, cook over boiling water to consistency of mush. Add baking soda, salt and eggs. Stir in milk and drippings which have been melted in heavy iron skillet. Pour batter into hot skillet. Bake in moderate oven (350°), 40 minutes. Spoon out and rush to table. Serve with gravy or butter, it will be too soft to cut.
QUICK RAISED CORN BREAD
1 cup thick sour milk
3 tablespoons sugar
2 packages granular yeast
1 cup corn meal
½ cup whole wheat flour
1½ teaspoons salt
¼ cup dry, nonfat milk
2 eggs, beaten
½ cup wheat germ
3 tablespoons bacon drippings
Scald milk and add sugar. Dissolve yeast in warm (not hot) milk. Sift together corn meal, whole wheat flour, salt, dry milk and stir in wheat germ. Add eggs and drippings to yeast/milk mixture. Add dry ingredients, stirring well. Pour into greased 8 by 8 by 2 inch pan. Bake in a 350° oven for 30 minutes. When the top crust of a quick bread browns before the center has finished rising, it may crack. Avoid by letting batter stand 20 minutes for partial rising before baking. Then bake loaf at 375° instead of the usual 350°. (Alvin J. Kilburg, Bellevue, Iowa)
ESTHER'S SOUTHERN SAUSAGE CORN BREAD
½ to 1 pound fresh pork sausage
links
1/3 cup sausage drippings
3 tablespoons cracker meal or crushed
soda crackers
1½ cups corn meal
½ cup flour
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 tablespoons peanut butter
2 eggs
Preheat oven to 450°. Cut sausage links into thin slices. Fry in 10 inch oven proof frying pan. Drain. Reserve 1/3 cup drippings. Pour back over sausage. Sprinkle with cracker meal. Over a very low flame, heat until lightly browned. In a large bowl, blend remaining ingredients. Beat two minutes at medium speed. Pour over sausage mixture and bake 15 to 20 minutes until golden brown. Loosen edges and turn out onto serving plate, sausage side up. Serve warm.
80-YEAR-OLD CORN BREAD
½ cup flour
1½ cups corn meal
1 cup sour milk
1 egg
½ teaspoon salt
½ teaspoon soda
1 heaping teaspoon baking powder
2 tablespoons shortening
3 tablespoons sorghum
Place all ingredients in a pan and beat together. Put in well greased pan and bake until done. (Time and temperature not given nor was shortening used.)
AUNT BLANCHES' CORN BREAD
2 eggs
4 heaping tablespoons sugar
2 tablespoons melted butter or
shortening
1 cup milk
3 teaspoons baking powder
¾ cup yellow corn meal
1½ cups flour
Pinch of salt
Combine all ingredients and bake at 350° until done. Makes fine corn bread sticks.
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SODA CRACKERS
2 cups flour
1 teaspoon salt
½ teaspoon baking soda
¼ cup butter
½ cup buttermilk with 1
egg mixed in
Sift dry ingredients into bowl. Cut in butter until it resembles meal. Stir buttermilk and egg mixture in and mix well. Knead on lightly floured surface for about five minutes. Roll to 1/8 inch thickness and put on buttered baking dish. Cut into 2 inch squares. Prick with fork and bake at 400° for 12 to 14 minutes. Remove from oven, break apart and set out to cool.
SUGAR PIE
Pastry for 9 inch pie
2/3 cup sugar
3 tablespoons flour
1 pinch salt
½ cup milk
Cinnamon
Line pie pan with pastry. Put sugar, flour and salt in pie shell. Mix well with your finger. Add milk and stir with the same finger. Sprinkle with cinnamon. Bake at 350°
FREEZING GRAPE JUICE
Wash and remove stems. Put grapes on stove in huge kettle. Just cover with water. Slowly, with occasional stirring, bring to full rolling boil. When partially cool, strain through colander. To strained juice, add honey to taste. After adding honey, bring to just below boil. Cool and freeze in containers. When defrosted to drink, dilute with 1/3 more water.
PINTO BEANS
Put dried beans in boiling water after picking over and washing first. Boil for 2 minutes. Remove from heat. Cover pan and let soak for one hour. Then cook until tender.
WESTERN BEAN STEW
2 cup dried pinto beans
Ham bone
1 teaspoon salt
1/8 teaspoon hot pepper sauce (tabasco)
¼ cup bacon fat or lard
1 large onion, chopped
1 garlic clove, chopped
4 medium tomatoes, chopped or 1¼
cups canned tomatoes
¼ cup minced parsley
½ teaspoon ground marjoram
1 tablespoon chili powder
Soak beans as in Pinto Beans above. Add ham bone, salt and hot pepper sauce. Bring to a boil. Reduce heat and simmer covered about 1 hour or until beans are tender. Drain beans and reserve liquid. When beans are almost tender, heat bacon fat in a large skillet. Add onion and garlic and cook until golden. Add tomatoes, parsley, 1 cup of the reserved bean liquid, marjoram and chili powder. Taste and season to taste. Cook covered over low heat, stirring frequently for about 45 minutes. Combine skillet contents with beans. Simmer covered over low heat 15 more minutes. Remove ham bone before serving. Serves six.
DEEP FAT FRIED FISH
Mix 1 or 2 eggs in milk. Dip fish in milk, then into a mixture of 1/3 cracker crumbs and 2/3 corn flake crumbs. Deep fat fry. Frozen fish must be thawed first.
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