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It's been a busy and exciting couple of months. Of course, there was a lot of excitement generated by our record shattering Labor Day/Muscular Dystrophy Telethon on Channel 2. It was tiring, but our total of over $138,000 in phone pledges more than made up for any fatigue. I want to personally thank ALL of you who helped us make it "over the top". But the most "fun" thing I've done in a long, long time was having the honor of being asked to be a "judge" in the "Milk Made Magic" cooking contest at the Iowa State Fair, courtesy of Sue Palmore of the Iowa Dairy Council. What a marvelous experience! Needless to say, I brought back loads of great recipes; and I'm sure that you'll enjoy this sampling of some of the "prize winners".
Jim Rogers
SNAPPY SUPPER CASSEROLE
Mrs. Owen Dykshorn; Ireton, Iowa
3 eggs, separated
1 cup sour cream
½ cup flour
½ teaspoon salt
1 cup cheddar cheese, shredded
Beat egg whites until peaks form. In a large bowl, combine yolks, sour cream, flour and salt. Stir to blend well. Gently fold in whites. Pour half of batter into greased 1½ quart casserole. Bake at 375° for 10 minutes. Remove and sprinkle ½ cup cheese on top of batter.
Filling:
1 can cream of chicken soup
½ teaspoon onion salt
3 tablespoons flour
1 cup cooked ham, cubed
1 cup green beans, drained
In saucepan, combine soup, onion salt, and flour. Simmer 5 minutes. Add ham and beans. Spoon over baked batter. Pour on remaining batter and top with ½ cup cheese. Return to oven and bake for 20 to 25 minutes or until brown. Let stand 5 minutes before cutting.
SHRIMP MOUSSE
1 can tomato soup
1 large package cream cheese
1 scant cup mayonnaise
3 small cans shrimp, chopped
2 envelopes Knox gelatin
1 small onion, grated
½ cup finely chopped celery
½ cup finely chopped pepper
Heat soup and dissolve cheese in it. Dissolve gelatin in ¾ cup cold water. Add to hot soup. Allow to cool. Add remaining ingredients and pour into well greased mold. Chill overnight, unmold and use as a spread for crackers.
CONTINENTAL CONGRESS CAKE
Marvel Wiele, Wapello
3 cups all purpose flour
4½ teaspoons baking powder
1½ teaspoons salt
¾ cup butter
1½ cups sugar
2 teaspoons vanilla
3 eggs
1¼ cup milk
1 cup minced maraschino cherries
¼ cup all purpose flour
1 square (1 ounce) unsweetened
chocolate, melted
1 teaspoon baking soda
Sift flour, baking powder and salt
together. Cream butter and sugar until light and fluffy. Blend in vanilla.
Beat in eggs, one at a time. Thoroughly blend 3 cups flour into creamed
mixture, alternately with milk, beginning and ending with flour. Dust cherries
with ¼ cup flour: fold into batter. Remove 1/3 of batter to a small
bowl; add chocolate and soda to this. Pour into greased 9 inch round pan.
Divide remaining 2/3 into two greased 9 inch round pans. Bake in preheated
oven at 350° for 25 to 35 minutes or until done. Cool 10 minutes before
removing from pans. Frost with Chocolate Velvet frosting with
chocolate layer in the middle.
TIP: 4 ounces of cheese shredded = 1 cup; or to put it another way: 1 ounce cheese = ¼ cup shredded
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CHOCOLATE VELVET FROSTING
½ cup butter
4 cups confectioners' sugar
2 eggs
3 squares unsweetened chocolate,
melted
1 teaspoon vanilla
¼ teaspoon salt
Cream butter gradually adding one cup sugar. Add eggs, chocolate, vanilla and salt, Beat until smooth and creamy. Blend in remaining sugar. If necessary, refrigerate about 15 minutes until frosting reaches spreading consistency.
TANGY TUNA SALAD
First layer:
1 package (3 ounces) lime jello
1 cup boiling water
2 tablespoons vinegar
1½ teaspoon grated onion
1 teaspoon salt
1 cup dairy sour cream
½ teaspoon prepared mustard
1 cup finely chopped cucumber
Second layer:
1 package lemon Jello
1 cup boiling water
2/3 cup cold water
1½ teaspoons grated onion
¾ teaspoon salt
1½ tablespoons vinegar
1 small can tuna, drained and flaked
1/3 cup chopped celery
2 tablespoons chopped pimiento
First layer: Combine jello and boiling water; stir until jello is dissolved. Add vinegar, onion and salt. Chill until jelly like consistency. In chilled bowl with chilled beaters. whip sour cream until double in volume (5 minutes). Blend in mustard. Fold in jello along with cucumber. Pour into mold. Chill until set.
Second layer: Combine jello and boiling water; stir until jello is dissolved. Add cold water, onion, salt, and vinegar. Chill until jelly like consistency. Fold in tuna, celery and pimiento. Pour into mold on top of cucumber layer. Chill until firm. Unmold onto salad greens.
NOTE: Heating water accounts for 15% of all the energy used in the home. Don't waste it. Do as much household cleaning as possible with cold water.
HINT: The most efficient way to remove lemon peel is with a swiveled potato peeler. It is quick and easy and will also leave behind all the undesirable part of the rind
PULL APART ROLLS
1 package (5-3/8 ounce) butterscotch
pudding/pie filling, not instant
½ cup brown sugar
½ cup butter, softened
1 teaspoon cinnamon
½ cup chopped walnuts
2 loaves of frozen bread dough,
thawed and cut into 1 inch cubes
Combine all ingredients except the bread dough in a bowl. Stir with a fork until crumbly. Place a layer of the bread dough cubes in the bottom of 2 greased loaf pans. Sprinkle with of crumb mixture. Repeat the layers. Cover and let rise for 1 hour until doubled. Bake at 350° for 35 to 45 minutes. Turn out of the pan immediately. Serve either warm or cold. Makes 2 loaves
PARTY TREATS
Mary Hofman, Sanborn, Iowa
1 2/3 cups flour
1 3 ounce package cream cheese
2/3 cup butter
½ teaspoon salt
Mix together and divide into 30 balls. Press each ball in a muffin tin to form crust. Press dough 2/3 up the sides of the tin. Fill with the following filling:
1½ pounds browned hamburger
(drained)
2/3 cup catsup
¼ teaspoon chili powder
¾ teaspoon salt
Mix together and put in crust. Top with 8 ounces mozzarella cheese.
Here is an idea for the kids who like to "help" mom in the kitchen:
CHICKEN ELEGANT
Marl Wiliness; Tingly, Iowa
3 large chicken breasts; skinned,
boned, and halved
6 thin slices boiled ham
6 slices mozzarella cheese
Sage
1 cup dry bread crumbs
½ cup parmesan cheese
2 tablespoons parsley flakes
¼ cup butter, melted
Place chicken breasts on cutting board and pound lightly with meat mallet to 5x5 inches. Place a ham slice and a slice of mozzarella on each cutlet, cutting to fit. Sprinkle lightly with sage. Roll up jellyroll style. pressing to seal well. Combine bread crumbs, parmesan and parsley. Dip chicken in bitter, then roll in crumbs. Place in shallow baking dish. Bake at 350° for 40 to 45 minutes Serves 6.
HINT: A mixture of vinegar or lemon
juice and salt makes an effective and
inexpensive copper cleaner.
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Here's an "evergreen" recipe from the 1930s. If you younger homemakers have never tried it, you should, I think you'll like it.
SALMON PATTIES
1 Can Salmon
1 Egg
¼ Cup Crushed Soda Crackers
A Dash of Pepper and A Dollop of
Cream or Half and Half
Mix like you would meatloaf. Form into patties: roll the patties in some more cracker crumbs and brown in a little butter, about three minutes on each side.
"SUNBEAM" CHICKEN
Cut a 3 pound roasting chicken into serving portions. Season lightly, brown in 4 tablespoons melted butter or oil in fry pan. Remove to one side while making the following special gravy: Add to the butter in the fry pan, 2 level tablespoons flour; salt and pepper to taste; 1 tablespoon brown sugar: ¼ teaspoon ground ginger. Stir until smooth. Add slowly the juice of 3 oranges and 2 tablespoons grated orange rind. Stir constantly. Now add the chicken, cover, and adjust to low heat, simmering for 45 minutes or until chicken is tender. Taste for seasoning. Serve garnished with orange segments, on a bed of fluffy rice (or mashed potatoes), with fresh green peas.
Here are a couple of interesting zucchini recipes that were called in after Labor Day.
ZUCCHINI PATTIES
from Midwest Old Settlers and Threshers
Cookbook
1/3 cup biscuit mix
¼ cup Parmesan cheese
1/8 teaspoon pepper
2 slightly beaten eggs
2 cups shredded zucchini
2 tablespoons butter
Mix all together until moistened. Drop by spoonsful into a hot skillet and brown on both sides.
ZUCCHINI PANCAKES
1 cup shredded zucchini
1 beaten egg
2 teaspoons baking powder
2 cups flour
Salt, to taste
Add milk, if needed. Zucchini should supply enough moisture. Mix well and fry. Serves 3 to 4.
DR. BIRD CAKE
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sugar
1 teaspoon salt
1½ cups cooking oil
1 8 ounce can crushed pineapple,
undrained
1½ teaspoon vanilla
3 eggs
2 cups diced ripe bananas
Measure all dry ingredients and sift into bowl. Add the rest of ingredients and stir just to blend. Do not beat. Pour into greased 9 inch tube pan or 9x13" cake pan. Bake at 350° for 1 hour and 20 minutes.
HONEY ORANGE MILK PUNCH
5 cups cold milk
½ cup honey
A pinch of salt
1 can frozen orange juice concentrate,
thawed
1 quart orange or lemon sherbet
Combine milk, honey, salt and orange juice concentrate and mix well. Pour into chilled punch bowl and blend in part of the sherbet. Float scoops of remaining sherbet on top. Serves 10.
BANANA BARS
½ cup butter
1½ cups sugar
2 eggs
¾ cup sour cream
2 ripe bananas, mashed
A dash vanilla
2 scant cups flour, sifted with
salt and 1 teaspoon soda
Cream butter and sugar. Add rest of the ingredients. Mix well. Put into a well greased jelly roll pan about 15½ x10½". Bake at 375° for 30 minutes. Frost with powdered sugar and butter frosting. Makes 40 or more.
MINUTE FROSTING
1 cup Sugar
¼ Cup Cocoa
¼ Cup Butter
¼ Cup Milk
Mix together and bring to a stow boil and cook for one minute only. Immediately remove from heat and add 1 teaspoon vanilla. Beat with hand beater until thick enough to spread.
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PEANUT BUTTER SWIRL BARS
½ cup chunky style peanut
butter
1/3 cup soft butter
¾ cup brown sugar
¾ cup white sugar
2 eggs
2 teaspoons vanilla
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
1 12 ounce package chocolate chips
Cream the peanut butter, butter, and sugar. Beat in eggs. Add vanilla. Combine the dry ingredients and blend into creamed mixture. Pour into 9x13x2" greased pan. Sprinkle all chocolate chips on top. Bake at 350° for 5 minutes. Remove from oven, marbleize with a knife. Return to oven and bake about 30 minutes more. Frost with peanut butter frosting made of ¼ cup chunky peanut butter; 2 cups powdered sugar; 2 tablespoons milk, 1 tablespoon soft butter, 1 teaspoon vanilla. Beat until smooth.
I think this was the most talked about recipe in the last 6 months. Make a batch and I think you'll know why.
RED BEET CHOCOLATE CAKE
3 eggs
1½ cups sugar
1 cup cooking oil
1½ cups sieved, cooked beets
2 ounces chocolate, melted
1¾ cups flour, sifted
1½ teaspoons soda
¼ teaspoon salt
1 teaspoon vanilla
Whip together the eggs and sugar with an electric mixer until light. Add oil. beets, and melted chocolate. Mix on low speed. Add vanilla and mix. Pour into greased and floured angel food pan. Bake at 350° for 50 to 60 minutes. NOTE: Canned beets may be used.
15-MINUTE BAR (from Edith Kolarik)
4 cups oatmeal
1 cup brown sugar
1 cup butter, melted
1 6 ounce package chocolate chips,
melted
½ cup peanut butter
Mix oatmeal, brown sugar, and butter until well blended. Pat into a large jelly roll pan. Bake at 425° for 10 minutes. Meanwhile, melt the chocolate chips and peanut butter over hot water. Spread on the crust as soon as you take it out of the oven. May sprinkle some chopped peanuts over the top for garnish. Cool and slice
ANISE COOKIES (Spanish Anise Sticks)
2 cups flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup sugar
¼ cup shortening
2 eggs, beaten
2 drops anise oil
Blend the dry ingredients: cut in the shortening until particles are the size of large peas. Stir in the eggs and anise oil. Mix thoroughly with hands. Roll out half the dough at a time to ¼ inch thick. Cut into 4 inch by 1½ inch sticks. Place on ungreased sheet about 12 inch apart. Brush with melted butter. Bake at 375° for 10 to 12 minutes.
AUNT CLARA'S OLD FASHIONED APPLE CREAM PIE
2/3 cup sugar
¼ cup flour
1/8 teaspoon salt
1 cup rich milk OR 2/3 cup Half
& Half. thinned with about 1/3 cup milk
Lots of apples
Cinnamon to garnish
Peel apples, remove core, cut into eighths. Arrange in a wheel design to cover the bottom of unbaked pie shell. Mix dry ingredients and add enough rich milk to make a thin batter. Pour batter over the apples, covering all apples at least a little bit. Dust with cinnamon. Start at 450° and immediately lower heat to 325°. Bake until apples are tender, about 45 to 55 minutes.
CHERRY SUPREME
For the crumbs:
1¼ cups flour
½ cup brown sugar
½ cup butter
Mix well and place in a cookie sheet: brown in moderate oven, about 350°. Spread half of crumbs in the bottom of an ungreased 9x13" pan. Mix the following:
½ cup powdered sugar
1 8 ounce package cream cheese
1 tablespoon milk
1 teaspoon vanilla
1 package Dream Whip, prepared
Spread half of cream cheese mixture on the crumbs. Pour 1 can of cherry pie filling over mixture. Add rest of cream cheese mixture on top. Top with remaining crumbs. Refrigerate overnight.
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This started out as an idea for "Fish Stuffing" and wound up as "Stuffed Fish."
FISH STUFFING
3 cups stale bread, cubed
1/3 cup water
4 tablespoons melted shortening
or butter
1 cup chopped celery
1 teaspoon salt
¼ teaspoon pepper
METHOD OF COOKING: Mix thoroughly and stuff fish. dosing with skewers. Place on rack in shallow pan. Brush surface lightly with melted shortening or butter. Bake 1½ hours at 350°.
HINT: Washing dinner dishes in the dishwasher, instead of in a sink full of soapsuds, actually saves a lot of water. Great news for people who like to save money AND energy (both kinds).
An old Southern standby, "Cracklin' Bread", came up in late August. A brace of recipes follow:
CRACKLIN' BREAD WITH BUTTERMILK
1 cup cracklin's
2 cups cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
A pinch of salt
1 cup buttermilk
Combine the cracklin's and dry ingredients in a mixing bowl. Pour in the buttermilk until barely moistened. (All of the buttermilk may not be used). Turn batter into a greased 8 inch baking pan. Bake at 425° for 20 to 25 minutes. Serve at once.
CRACKLIN' BREAD
Sift together:
2 cups yellow cornmeal
1 teaspoon salt
3 teaspoons baking powder
Stir gradually into the dry ingredients:
½ cup each of milk and water.
Beat until smooth. Add 1 egg and beat again. Stir in 1 cup cracklins, broken
into small pieces. Bake at 400° for 30 minutes. If using commercial
cracklins, add about ¼ cup oil to recipe.
HINT: To remove walnut stains, just cut a green pepper and rub the stain with pepper slices. The juice takes out the stains
WALNUT BUTTERBALL COOKIES
1½ cups sifted all purpose
flour
½ cup sugar
¼ teaspoon salt
2 teaspoons instant coffee
1 cup butter
¾ cup coarsely chopped walnuts
Start heating oven to 300°. In a medium bowl, sift flour, salt, sugar, and coffee. Cut in butter until the size of small peas. Press dough together and roll into small balls. Then roll in walnuts. Place 2 inches apart on ungreased cookie sheet. Flatten cookies with bottom of a glass dipped in sugar. Bake about 20 minutes or until edges are lightly browned. Cool. Makes about 3 dozen.
QUICK COCONUTTY BARS
2 cups graham cracker crumbs
1 3½ ounce can flaked coconut
1 cup chopped nuts
1 can Eagle Brand Sweetened Condensed
Milk
Preheat oven to 350°. Grease an 8x8 baking pan: line with waxed paper and grease again. In large bowl. combine crumbs, coconut and nuts; mix well. Stir in sweetened condensed milk. Spread in prepared pan. Bake 40 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan and peel off paper. Cool and cut into bars. Tightly cover any leftovers. Makes 24 bars.
HINT: To speed up your ironing, put a heavy foil under the entire length of your ironing board cover. Heat from the iron will reflect and a damp garment will require only one going over. This saves you both time and energy as well as cuts down on the electricity you use
PEACH/PECAN BUTTER BRICKLE CAKE
1 large can sliced peaches
1 Betty Crocker Butter brickle
cake mix
1 stick butter
1 package shelled pecans
Put the can of peaches and juice in bottom of a 9x13" cake pan. Sprinkle cake mix evenly over peaches. Melt butter and drizzle over cake mix. Sprinkle pecans over top. Bake at 350° for 1 hour.
COOKING CUE: Jazz up eggs by either baking them on a zesty spinach sauce or poaching them in chicken broth instead of water. Or bake them whole inside a spinach soufflé mixture. Shape nests, break eggs into the nests then top with the remaining soufflé mixture. Bake as usual.
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We talked a lot about pickles recently, but this is surely the most unusual recipe we have come across this year.
CHOW CHOW PICKLES
1 medium head cauliflower
2 cups thinly sliced carrots
12 small white onions
3 large ripe cucumbers
2 large green peppers
2 large California sweet red peppers
2 cups thinly sliced celery
3 cups white vinegar
1 cup water
2 cups sugar
1 tablespoon fine canning salt
1 tablespoon mustard seed
2 teaspoons curry powder
Wash cauliflower, trim leaves, and core out. Separate into tiny flowers (about 5 cups); put in boiling salted (1 tablespoon) water in large saucepan for 1 minute. Drain at once. Cook carrots 3 minutes in boiling salted water and drain. Pour boiling water over onions in small bowl and let stand for 1 minute. Drain and peel off skins. Cut in half if necessary. Peel cucumbers, cut in half lengthwise and scoop out seeds. Cut in 1 inch strips ¼ inch thick. Cut peppers in half, remove seeds, and cut into 1 inch squares. Combine all vegetables into large kettle. Combine sugar, water, salt, mustard seeds, and curry powder. Pour in all vegetables and stir well. Bring to a boil. Ladle into hot sterilized jars and seal.
Many thanks and kudos to Darrel Bargar for doing such a fine job on the "Open Line" while yours truly enjoyed a week of vacation after the Labor Day Telethon. The following is offered in appreciation.
DARREL BARGAR'S SCRUMPTIOUS DILL PICKLES
1 quart cider vinegar
3 quarts water
1 cup pickling salt
1 large clove garlic, cut up
1 grape leaf per quart
1 head of dill per quart
1 pinch of alum per quart
Bring vinegar, water and salt to a boil. Pack jars with freshly picked cucumbers, with tips cut off. Pour hot pickling syrup over the cucumbers and seal.
HINT: To extract juice from lemon halves, squeeze them through a piece of cheesecloth directly into the bowl or pot. This method prevents the seeds from falling into the food and eliminates washing a lemon squeezer.
Yogurt seems to be making a comeback, a development that we heartily welcome:
YOGURT SHAKES
Half a banana
1 cup juice (orange, apricot or
pineapple)
¼ cup yogurt, plain, unflavored
½ teaspoon vanilla, or to
taste
Put everything in the blender. Process at medium speed about 20 seconds. May add 1 tablespoon powdered milk to add protein or an egg yolk.
YOGURT Made in a Thermos Bottle
Mix 2 cups of instant dry milk powder with 3 cups water Heat to 115°. Mix in 1½ teaspoons of plain yogurt. Pour into a quart thermos bottle. Let it set 8 hours or overnight.
HINT: To remove odors from garbage disposal, put some lemon and/or orange peels through it; or small ice cubes and mint leaves.
EASY SUMMER SAUSAGE (or Salami)
4 pounds inexpensive ground beef
1 teaspoon onion powder
½ teaspoon garlic salt
½ teaspoon minced garlic
4 tablespoons Liquid Smoke
4 tablespoons Morton's Tender Quick
Salt
2 cups water
Mix all ingredients together well with hands. Roll into 4 or 5 rolls and wrap each one in aluminum foil. Leave in refrigerator for at least 24 hours. Remove from refrigerator and put into a big pan; cover with water. Bring to a slow boil for 1 hour. Pour off water. Open foil, drain, and throw away the old foil. Wrap in new foil and freeze immediately.
PINEAPPLE-ORANGE PUNCH
3 packages orange Kool-Aid
1 package red Kool-Aid (strawberry
or cherry)
2 6 ounce cans frozen lemonade
2 6 ounce cans frozen orange juice
(all of the above mixed per instructions)
1 46 ounce can pineapple juice
1 quart ginger ale (add just before
serving)
½ gallon orange sherbet
(add just before serving)
Serves 75.
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ZUCCHINI PINEAPPLE CAKE
3 eggs
2 cups sugar
2 teaspoons vanilla
1 cup oil
1 teaspoon baking soda
1 teaspoon baking powder
2 cups zucchini; peeled, grated,
and drained
3 cups flour
1 teaspoon salt
1 can crushed pineapple, drained
(15 ¾ ounces)
1 cup chopped pecans
½ cup raisins, Optional
Beat eggs; add sugar, vanilla, and oil. Beat again till fluffy. Add zucchini, soda, baking powder, flour, and salt. Stir and add pineapple, raisins, and pecans. Pour into 2 greased and floured loaf pans; bake 1 hour at 350° or in 9x13" pan at 325° for 50 to 55 minutes. Can be wrapped and frozen.
CHEESY-HERBED ZUCCHINI
6 medium zucchini
Boiling, salted water
2 tablespoons melted butter
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 cup grated, sharp cheddar cheese
A sprinkling of paprika
Wash zucchini and cut off the ends; then cut in half length wise. Parboil in the boiling water until tender and crisp. Put zucchini into a lightly buttered baking dish, cut side up. Drizzle melted butter over the zucchini; sprinkle with garlic salt and Italian seasoning. Top with grated cheese and paprika. Bake at 400° for 10 minutes or broil for about 5 minutes, until cheese is melted and lightly browned.
A recent article in a local paper prompted a discussion of some new ways to cook a roast - any kind of a roast. As described by several callers, here they are:
NEW WAY TO COOK A ROAST:
(From Cedar Rapids Gazette)
Start with a 375° oven for 1 hour. Turn off the oven for 3 hours. Do not open the door. Turn on the oven at 300° for 20 minutes, just before serving. Works on all kinds and sizes of roasts.
ANOTHER NEW WAY TO COOK A ROAST: Heat oven to 500° Rub meat with flour, salt and pepper. Put in open roasting pan with a loose tent of aluminum foil over the top. Roast 8 minutes per pound for rare; 9 minutes per pound for medium and 10 minutes per pound for well done. Turn off oven and let set for 1 hour. Do Not open the door.
GREEN TOMATO MINCEMEAT
Chop 1 peck green tomatoes, drain off juice and scald twice by covering with boiling water and allowing to cool each time. Put tomatoes in a kettle and boil 15 minutes. Drain and add 5 pounds sugar; 2 tablespoons salt: 2 pounds raisins; and ½ peck diced apples. Boil mixture until about the right consistency for pie, stirring occasionally. Then add:
1 cup vinegar
Juice of 2 lemons
2 tablespoons each candied lemon
and orange
2 teaspoons cloves
2 teaspoons cinnamon
2 teaspoons all spice
1 teaspoon nutmeg
Mix thoroughly and let mixture cool for about 10 minutes; then seal in jars (5½ quarts). This makes a mincemeat that is hard to distinguish from the regular mincemeat. It keeps a long time without getting strong or spoiling.
Autumn evenings soon turn chilly and invariably my taste turns to another kind of chili. Herewith. an intriguing recipe:
FRESH TOMATO CHILI
1½ pounds ground beef
1½ cups chopped onion, large
1½ cups chopped green pepper,
large
Salt and pepper
1 15 ounce can tomato sauce
12 fresh medium tomatoes, peeled
and quartered
1 bay leaf
1½ teaspoons oregano leaves
1 tablespoon Worcestershire sauce
¼ teaspoon bottled hot pepper
sauce
1 8 ounce can kidney beans, drained
and rinsed
In skillet, cook ground beef, onion, and green pepper until beef is browned and vegetables are tender. Drain off excess fat. Season with salt and pepper. Stir in tomato sauce, fresh tomatoes, bay leaf, oregano, Worcestershire sauce, and hot pepper sauce; mix well. Fold in kidney beans. Cover and simmer for 45 minutes. Makes 4 large servings.
HINT: To take musty odor out of suitcases, trunks, or whatever, clean and dry the case thoroughly, then place an uncovered container of charcoal briquettes (½ dozen or so) in the case and close it up. Open only occasionally to check progress. The odor will eventual disappear. Length of time varies according to the amount of mustiness. It is not a overnight remedy but is successful. The same method will apply to books or clothes closets.
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BRAZILIAN COFFEE
1/3 cup cocoa
1 teaspoon salt
1 teaspoon ground cinnamon
1 can Eagle Brand Sweetened Condensed
Milk
5 cups water
1 1/3 cups strong coffee
In a 3 quart saucepan, combine cocoa, salt, and cinnamon. Add sweetened condensed milk; mix well. Over medium heat, slowly stir in water and coffee. Heat thoroughly but do not boil. Makes 2 quarts. Refrigerate any leftovers. May be stored in refrigerator up to 5 days. Mix well and reheat before serving.
Just for the record, here is another of those "you know what" dessert recipes:
WATERGATE DESSERT
43 Ritz crackers, crushed
1½ sticks butter, melted
Make a crust and bake at 350° for 10 minutes. Cool.
Filling:
2 packages instant pistachio pudding
1½ cups milk
Beat well. Mix in 1 quart softened vanilla ice cream. Pour into crust and freeze for 2 hours. Cover the top with prepared Dream Whip and 2 crushed Heath bars. Return to freezer for another hour.
PORK STEAK FOR COMPANY
Place pork steaks in a baking pan or glass dish. Top each steak with the following, in this order: thin slice of onion, thin slice of lemon. 1 tablespoon brown sugar and 1 teaspoon catsup. Cover. Bake 1 hour at 30 degrees. Uncover. Bake 30 minutes more. basting occasionally.
SEASONED SALT
1 26 ounce box Iodized Salt
4 tablespoons celery salt
4½ tablespoons garlic salt
4 tablespoons onion salt
2 tablespoons MSG or Accent
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon sugar
1 teaspoon pepper
¼ cup dried parsley flakes,
finely crushed
SPICE OF FIVE FRAGRANCES
(for Chinese Cooking)
Anise
Cinnamon
Stan Anise
Cloves
Fennel
Mix in equal quantities, grinding into a fine powder. Use per recipe directions.
TiP: To keep cooked cauliflower white, add 1 tablespoon fresh lemon juice to cooking water, or add 2 tablespoons vinegar to water with which cauliflower is cleansed, and another 1 tablespoon vinegar to cooking water.
DILL SAUCE
1 cup sour cream
2 medium dill pickles, finely chopped
2 tablespoons prepared mustard
½ teaspoon dill weed
¼ teaspoon salt
Dash pepper
Combine all ingredients, blend in a blender. and refrigerate.
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