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Autumn in Iowa: a time of fruition and of change, a new and bracing bite to the air, a subtle quickening in the pace of life. It is the season of the harvest. In your editor's opinion, the most beautiful time of the year. Naturally, we have done a little harvesting of our own in the fruits of which we hope you will delight.
HAMBURGER CRUST PIZZA
Preheat oven to 450°.
Mix in a bowl:
1½ pounds of ground beef
1 cup dried bread crumbs
2 teaspoons salt
1 teaspoon oregano
Then, stir in 1½ cups of tomato sauce. Spread the meat mixture into two ungreased 10 inch pie pans. Pour on top of the "crust", 1 cup of tomato sauce. Top with mozzarella cheese strips, in a checkerboard design. Add mushrooms, etc. if desired. Bake uncovered for 30 minutes at 450°, or until the cheese is browned.
Next time you go "tailgating" take along some of this tempting crowd pleaser.
BAKED SLOPPY JOE'S
Mix and brown: 1 pound ground beef, 1 small chopped onion (or onion flakes). Drain. Then, add 3 tablespoons horseradish mustard; stir in 1 cup catsup and salt to taste. Beat 1 egg and stir into the meat mixture. Pour into a greased casserole. Bake at 350° for 35-45 minutes. Serves 8-10.
BEER MUSTARD
2 ounces dry mustard
1 teaspoon salt
1 teaspoon sugar
Mix well. Then, add 1 tablespoon vinegar, plus enough beer to make a paste. Refrigerate.
HINT: ¼ teaspoon baking soda plus 5/8 teaspoon cream of tartar equals 1 teaspoon baking powder.
SUNFLOWER SEEDS
Soak the seeds overnight in brine, ¼ cup salt to 1 gallon of water for each 4 cups of seeds. Next day, drain. For each 4 cups of seeds, add: ¼ cup of oil and 1 tablespoon salt. Spread the seeds out flat on a cookie sheet and bake at 400° for about 15 minutes or until lightly browned. Store in air tight container.
I thought we had heard all the zucchini recipes, but I was oh so wrong. A sampling of this season's crop follows:
ZUCCHINI/YOGURT CAKE
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon salt
3 eggs
1¼ cups of brown sugar
¼ cup honey
¾ cup oil
½ cup plain yogurt
1½-2 cups shredded, unpeeled
zucchini
½ cup finely diced bananas
Sift the dry ingredients. Beat the eggs until light. Gradually beat in the sugar and honey, until light and fluffy. Slowly, beat in the oil. Stir in the flour mixture with the yogurt alternately. Gently, stir in the zucchini and banana. Pour into a greased tube pan or bundt pan. Bake at 350° for 50-60 minutes. Sprinkle with powdered sugar or frost with a cream cheese frosting. NOTE: Also works with carrots.
ZUCCHINI JAM
Peel zucchinis, enough to make 6 cups grated zucchini. Grate, and then boil carefully until clear, about 12 to 15 minutes. Add 6 cups of sugar, ½ cup lemon juice and 1 cup of crushed pineapple, undrained. Boil for 6 minutes. Remove from heat and add a 6 ounce package of jello; orange, lemon, apricot or peach. Stir to dissolve. Pour into hot, sterilized jars and seal.
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ZUCCHINI LASAGNE
½ pound ground beef
1/3 cup chopped onion
1 15 ounce can of tomato sauce
½ teaspoon salt
½ teaspoon oregano leaves
¼ teaspoon basil
1/8 teaspoon pepper
4 medium zucchinis
1 8 ounce creamy cottage cheese
1 egg
2 tablespoons flour
¼ pound of shredded mozzarella
cheese
In a 10 inch skillet, over medium high beat, brown the beef and onion. Drain. Add the tomato sauce, salt, oregano, basil and pepper. Heat to boiling. Reduce heat to simmer for 5 minutes, stirring occasionally. Slice the zucchini lengthwise into ¼ inch slices. In a small bowl, combine cottage cheese and egg and mix well. In the bottom of a 9 x 13 inch pan arrange half of the zucchini slices in a layer and sprinkle with 1 tablespoon of the flour. Top with cottage cheese mixture and half of the meat mixture. Repeat with remaining zucchini and flour. Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° until hot and bubbly, about 40 minutes. Let stand for 10 minutes before serving. (Only 295 calories per serving.)
Peg Rahn's
ZUCCHINI CUSTARD
4 medium zucchini
2 medium onions
½ stick butter
1½ cups sharp cheddar cheese,
grated
2/3 cup milk
3 eggs
¼ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon pepper
Slice the zucchini into ½ inch rounds. Peel and slice the onions thinly. Sauté the onions and zucchini in butter for five minutes or until golden. Spoon into a medium sized casserole. Combine half the cheese, the milk, eggs, nutmeg, salt and pepper in a bowl. Pour over the vegetables and top with the rest of the cheese. Place the casserole in a pan of hot water in a preheated 350° oven. Bake for 35 minutes or until the custard is set. May be served hot, room temperature or cold. Serves four.
TIP: To keep sheer curtains nice and "crispy", just add a handful of salt or Epsom salt to the final rinse cycle.
ITALIAN ZUCCHINI BLOSSOM PARMESAN
2 eggs
½ cup milk
1 cup flour
¼ teaspoon salt
Blend all together. Wash and open 12 zucchini blossoms (the flowers). Dip into the egg and flour mixture. Deep fry in hot oil (375°). When crisp, layer into a casserole dish. Pour over them some shredded mozzarella and sprinkle with Parmesan cheese. Repeat layers until the zucchini blossoms are gone. Dot with 1 or 2 teaspoons butter. Bake at 350° for about 10 minutes to melt the mozzarella. Serve hot.
ZUCCHINI CASSEROLE
Slice unpeeled zucchinis and layer in a casserole dish (ungreased). On top of this, layer some sliced onion. Then, top with a layer of sliced tomatoes. Sprinkle with salt and pepper, to taste. Top with grated or thin sliced American or cheddar cheese and sprinkle with shredded mozzarella. Bake at 350° for 45 minutes. Remove from the oven. Sprinkle with about a cup of buttered bread crumbs and continue baking for an additional 15-20 minutes. Serve.
ZUCCHINI BAR-COOKIE RECIPE
¾ cup butter
½ cup brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla
1¾ cups flour
1½ teaspoons baking powder
2 cups shredded, unpeeled zucchini
(about 3 medium sized zucchinis)
1 cup shredded coconut
¾ cup chopped walnuts (optional)
Cream the butter and sugars. Add the eggs one at a time. Add the vanilla. Stir in the flour and the baking powder. Finally, mix in the zucchini, coconut and nuts. Mix well. Spread into a well greased 10 x 15 x 1½ inch pan. Bake at 350° for 40 minutes. Frost while still warm.
Cinnamon Frosting:
1 cup powdered sugar
2½ tablespoons milk
1½ tablespoons melted butter
1 teaspoon vanilla
½ teaspoon cinnamon
Mix well. Frost. Cut into 2 inch squares.
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ZUCCHINI DROP COOKIES
(from Waterloo)
1 cup grated, unpeeled zucchini
1 cup sugar
½ cup butter (or oil, less
1 tablespoon)
1 egg, beaten
2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon salt
1 cup chopped nuts (optional)
1 cup raisins
Sift the dry ingredients together. Cream the sugar and butter. Add the egg. Mix in the dry ingredients. Fold in the zucchini. Finally stir in the raisins and the nuts. Mix well. Drop by teaspoons onto a greased cookie sheet. Bake at 375° for 12-15 minutes.
ZUCCHINI WHOLE WHEAT BREAD
4 eggs
½ cup oil
3 cups grated raw, unpeeled zucchini
2 cups brown sugar
½ cup honey
1½ cup whole wheat flour
1½ cup unbleached flour
1 tablespoon soda
1½ tablespoons baking powder
1½ tablespoons cinnamon
1 cup chopped nuts (optional)
1 cup raisins or 1 tablespoon cloves
(optional)
Beat eggs until light and foamy. Add oil, sugar, zucchini and honey. Mix well but lightly. Add the rest of ingredients and mix well. Pour into greased loaf pans. Makes 3 loaves. Bake at 350° for 45 minutes or until done.
SUMMER SQUASH ONE-DISH MEAL
1 pound ground beef, browned add
1 medium onion, chopped
4 cups sliced summer squash (zucchini)
garlic salt (or powder), to taste.
Cook over medium heat, stirring occasionally, until tender, about 20-25 minutes. Just before serving you can add a can of corn, peas or beans, etc. Heat through. Serve hot over rice.
TIP: Use Calcium Chloride crystals to absorb water in the basement. Put into a bag and hang in the basement. Put a pan under the bag.
ZUCCHINI SALAD PIE
Use the smaller crispy zucchinis
5 ounce package lime jello
1 cup boiling water
1 cup applesauce
1 cup shredded raw zucchini
2 tablespoons chopped green pepper
1 cup dry cottage cheese
2 tablespoons lemon juice
½ cup shredded carrots
2 tablespoons chopped green onions
½ cup sour cream
Dissolve the jello in the boiling water. Add the applesauce and lemon juice and chill. Then, fold in the zucchini, green pepper, cottage cheese, carrots and green onions. Turn into a lightly oiled 9 inch pie pan. Chill until firm. Spread the ½ cup of sour cream on top before cutting into wedges to serve.
ZUCCHINI RELISH
10 cups peeled, ground zucchini
4 cups ground onion
5 tablespoons canning salt
2¼ cups vinegar
2½ cups sugar
1 teaspoon nutmeg
1 teaspoon dry mustard
1 teaspoon turmeric
2 teaspoons celery seed
1 tablespoon cornstarch
1 sweet red pepper, chopped fine
1 green pepper, chopped fine
Combine the zucchini, onion and salt. Let stand overnight. Drain and rinse. Combine with the remaining ingredients and cook for 30 minutes. Pour into hot, sterilized jars and seal. Makes 7 pints.
Our friend Helen at 'The Health Hut' provided this autumn idea.
THICK VEGETABLE SOUP
Soak one pound of pinto beans and one pound of lentils overnight, then cook until almost done. Add ten diced potatoes, 2½ cups of chopped carrots, 1 bunch of parsley and 5 medium onions. Cook these vegetables until tender. Now add 1 pound of barley, ½ cup of oil, 2 tablespoons of soy sauce, 10 small tomatoes and 1 gallon of green beans. Simmer your mixture to blend all the flavors. If you'd like, add seasonings to suit your taste.
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I had almost forgotten how good a salmon loaf can be (on a cool, Fall night) until we were reminded by the following:
E-Z SALMON LOAF
1 can condensed cream of celery
soup
1/3 cup mayonnaise
1 egg, beaten
½ cup chopped onion
¼ cup chopped green pepper
1 teaspoon lemon juice
1 16 ounce can of well drained
salmon
1 cup cracker crumbs
Mix all ingredients well. Place in greased loaf pan. Bake at 350° for 40 minutes.
SALMONETTES
1 large can of salmon
1 egg
1 heaping teaspoon baking powder
½ cup flour
Drain the salmon, reserving the juice. Add the egg to the salmon and stir in the flour. Add the heaping teaspoon of baking powder to ¼ cup of the reserved salmon juice. Stir well. Mix this into the salmon/egg mixture. Form into patties and fry in a skillet or deep fat fry.
TIP: To remove the hem line in a permanent press garment, dampen a cloth with vinegar, put it under the material and press (per instructions).
SMALL HAM LOAVES
2½ pounds ground ham
2 pounds ground pork (not sausage)
1 pound ground chuck
3 eggs, beaten
3 cups crushed graham crackers
2 cups milk
Mix well. Shape into 2 dozen individual loaves. Can be frozen.
Sauce: For all 2 dozen
2 cups tomato soup
¾ cup vinegar
2 cups brown sugar
2 teaspoons dry mustard
Bake loaves 1½ hours at 350°. Drain after 45 minutes of baking. Add sauce after draining, and continue baking, NOTE: Do not freeze sauce.
PARTY HAM CASSEROLE
2 cups of diced, cooked ham
¼ cup butter
¼ cup flour
2 cups milk
1 cup grated American cheese
¼ cup slivered, blanched
almonds (optional)
3 medium potatoes, cooked and sliced
1 can (or 1 pound) of green beans,
cooked
2 tablespoons melted butter
1½ cups soft bread crumbs
Melt the ¼ cup butter and stir in the flour. Then, gradually add the milk, stirring constantly until thick. Add the cheese and cook slowly until melted. (Add the almonds.) Put the potatoes in the bottom of a 2 quart casserole; cover the potatoes with the drained green beans. Pour half of the cheese sauce over the beans. Top with the ham and cover with the rest of the cheese sauce. Mix with 2 tablespoons of melted butter with the soft bread crumbs and sprinkle over the casserole. Bake at 350° for 30-35 minutes. Serves 6-8. (Mrs. Terry Hertle, Vinton, Iowa)
BLUE RIBBON CREAMY ONIONS
2 10 ounce packages frozen onions
(in cream sauce)
1 3 ounce package of cream cheese,
cut into cubes
2 cups of cubed, cooked ham
1 4 ounce can of mushroom pieces,
drained
¼ teaspoon paprika
¾ cup crushed Potato chips
1 tablespoon parsley flakes
Prepare the onions according to package directions. Place in a 1½ quart casserole. Add the cubed cream cheese and stir until well blended. Stir in the ham, mushrooms, and paprika. Sprinkle with potato chips and parsley. Bake at 375° for 25-30 minutes, or until golden brown and bubbly. Serves 6-8.
Looking for something different? Look no further!
TWO INGREDIENT MUFFINS
2 cups self rising flour
2 cups vanilla ice cream, softened
Mix well, spoon into thoroughly greased muffin tins, ¾ full. Bake at 425° for 20-25 minutes. Makes a firm, fine textured muffin. (Add 1 tablespoon sugar for shortcake.)
HORSERADISH
Clean the horseradish and put through the blender with about 1 cup of vinegar. Add salt to taste, plus a little sugar. Refrigerate.
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Do you suppose the popularity of this recipe had anything to do with "Dumbo" on TV last month?
ELEPHANT EARS
½ cup scalded milk
2 tablespoons shortening
¼ cup sugar
1 egg
1 teaspoon salt
2½ cups sifted flour
1 package yeast dissolved in ¼
cup warm water
Add the sugar, shortening and salt to the hot milk. Cool to lukewarm. Add the yeast, egg and flour all at once. Beat well. Let it rise at least 10 minutes. Then, mix 1½ cups sugar and 1 tablespoon cinnamon. Divide the dough in half and roll out into rectangles. Spread each with soft butter and sprinkle with half the cinnamon/sugar. Roll up like a jellyroll. Cut as if to make cinnamon rolls, using thread. Put rolls onto waxed paper and sprinkle with remaining sugar/cinnamon. Cover with another sheet of wax paper roll out thin. Place on a greased cookie sheet and let rise for 30 minutes. Bake at 325° for 20 minutes or until lightly browned. Remove from cookie sheet immediately.
Jackie Olden's
VANILLA BROWNIES
2/3 cup butter or margarine
1 pound light brown sugar
3 eggs
2 2/3 cups sifted flour
2½ teaspoons baking powder
½ teaspoon salt
1 12 ounce package semisweet chocolate
morsels
1 cup chopped pecans
Melt butter in a large saucepan. Add sugar and blend well. Let cool approximately ten minutes. Beat in eggs, one at a time. Add the rest of the ingredients and mix well. Spread into greased 15½ x 10½ inch pan. Bake at 350° for 25 to 30 minutes. Makes about 50 brownies.
CUCUMBER/LIME SALAD
1 package lime jello
½ teaspoon salt
1 cup boiling water
2 tablespoons tarragon vinegar
Mix well and chill until syrupy, then, add 1 teaspoon (or less) of grated onion, 1 cup sour cream mixed with ½ cup mayonnaise, 2 cups of peeled, drained, chopped cucumbers. Mix well. Chill until it sets.
AMANA SAUERKRAUT
1½ gallons of chopped or
shredded cabbage
2 tablespoons salt
1 tablespoon sugar
Mix well and let stand at room temperature for 24 hours. Pack into quart jars very tightly, leaving about 1 inch at the top. Set jars in a pan (of some kind) because they will spill over. Fill the jars with water, using zinc lids. Set the lids on the jars. Let it work for 72 hours, refilling with water as necessary. Wipe dry. Seal.
EASY HOMEMADE SAUERKRAUT
Quarter and shred 5 pounds of cleaned cabbage and combine with 3½ tablespoons salt. Mix well. Pack tightly into crocks. Cover with a clean, damp cloth and place a weight on top. Each day, remove the scum from the top of the crock and replace the cloth. Fermentation will take about 10-12 days. (Discard any dark colored cabbage on top.) Pack the fermented cabbage into hot sterilized jars to within ½ inch of the top. Add 2 tablespoons of salt to each quart jar. Process in a boiling water bath for 15 minutes.
SAUERKRAUT SALAD
1/3 cup salad oil
1/3 cup vinegar
1 2 pound jar of sauerkraut, drained
1 cup chopped onions
1 cup shredded carrots (or beets)
1 cup finely chopped green pepper
2/3 cup sugar
Boil the oil and vinegar for 3 minutes. Cool. Combine remaining ingredients. Pour the dressing over everything. Mix well. Cover. Chill 24 hours before serving.
SWEET'N SOUR RED CABBAGE
1 medium head of red cabbage, cut up. Heat 1 cup of sugar and 1 cup of water and 1 cup vinegar (plus a little salt). Stir to dissolve. Pour over the cabbage and let it stand (in the refrigerator) for 24 hours.
COLD GREEN BEAN/POTATO SALAD
Boil the potatoes with the jackets on. Cool then peel the potatoes and cube. Cook the fresh green beans in salted water. Drain and mix with the potatoes. Then, add: garlic powder, salt and pepper to taste, vinegar and a little off and parsley flakes. Toss well to mix. Store in the refrigerator until serving.
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GREEN TOMATO MINCEMEAT
5½ cups green tomatoes
5½ cups apples
4½ cups brown sugar
5 teaspoons salt
1 cup ground suet
1/3 cup plus 1 tablespoon vinegar
1¼ tablespoon cinnamon
1 teaspoon allspice
¾ teaspoon cloves
2 teaspoons nutmeg
2 pounds raisins
Grind and drain the green tomatoes. Add boiling hot water to scald the tomatoes; then drain thoroughly. Repeat the process. Grind the cored apples with the peels left on. Combine the tomatoes with the apples, raisins, suet, salt and sugar. Cook over medium heat until clear. Add the spices and the vinegar. Mix well. Continue cooking until thick. Ladle into hot, sterilized jars and seal. Process in hot water bath for 10 minutes. Makes a bunch.
GREEN TOMATO RELISH
4 cups green tomatoes, ground (about
10 medium sized tomatoes)
4 cups ground onions
4 cups ground cabbage
12 green peppers, ground
6 sweet red peppers, ground
Grind the vegetables. Pour into a large roaster pan or canner. Mix ½ cup of pickling salt throughout. Let stand overnight. In the morning, put through a colander and rinse thoroughly. Drain and return to pan. Cover with the following:
4 cups dark cider vinegar
2 cups water
6 cups sugar
1 tablespoon celery seed
2 tablespoons mustard seed
1½ teaspoons turmeric
Heat to boiling and simmer for 3 minutes. Pack into hot sterilized jars and seal. Makes about 8 pints.
GARDEN RELISH
1 medium cucumber, peeled
1 medium onion
2 medium fresh tomatoes
Cut the vegetables into bite sized pieces. Mix: ½ cup mayonnaise and beat in a tablespoon of sour cream and a little vinegar. Pour over vegetables. Refrigerate overnight.
INDIA RELISH
2 cups ground cabbage
6 cups ground cucumbers
Grind together, 2 sweet red peppers, 2 green peppers, and 4 medium onions. Mix in ½ cup pickling salt with all the vegetables. Let stand overnight.
Pickling Solution:
1 cup white sugar
½ cup brown sugar
1 teaspoon turmeric
½ teaspoon paprika
1 teaspoon celery seed
½ teaspoon cinnamon
¼ teaspoon cloves
¾ teaspoon curry powder
¼ teaspoon mace
½ teaspoon dry mustard
1 tablespoon mustard seed
5 cups vinegar
Rinse and drain the vegetables in a colander. Bring the pickling to a boil and boil for 2 minutes. Add vegetables and boil for 10 minutes more. Pack into hot, sterilized jars and seal.
CRUNCHY SALAD
3 cups diced pears
1 cup shredded carrots
1/3 cup raisins
1/3 cup chopped nuts
Dressing:
2/3 cup mayonnaise
1 tablespoon lemon juice
1/8 teaspoon salt
Mix and stir into salad.
"LUMINERIOUS" DRESSING
(From a Forth Worth, Texas, Restaurant)
1 cup mayonnaise
4 tablespoons mustard
4 tablespoons vinegar
4 tablespoons honey
3 sprigs of chopped parsley
¼ cup chopped onion
a pinch of salt
½ teaspoon sugar
½ teaspoon MSG (or Accent)
1 cup of salad oil
Mix all ingredients and blend (in a blender) until smooth. Refrigerate.
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It was a good year for apples too. You might want to add these delicacies to your collection:
AUNT SALLY'S APPLE PUDDING
(From New Jersey)
¾ cup sugar
4 cups sliced, peeled apples
¾ teaspoon cinnamon
Mix well and put in 8 inch square pan. Then, combine:
¾ cup flour
3 teaspoons baking powder
¼ teaspoon salt
¾ cup brown sugar
½ cup butter
¾ cup oatmeal
1 egg
¾ cup milk
Pour this batter over the top of the apple mixture in the pan. Bake at 350° for about 50-60 minutes. Serve hot.
APPLE STRUDEL
Slice apples into a 9 x 13 inch pan, in a thick layer. Sprinkle with a combination of ½ cup sugar and a little cinnamon.
1 cup sugar
1 cup flour
1 teaspoon baking powder
½ teaspoon salt
½ cup shortening
1 egg
Cut the shortening into the sifted dry ingredients. Beat the egg and add to the flour mixture. Mix well. Spoon over the apples. Bake at 350° for 45-60 minutes. Serve warm with whipped cream.
APPLESAUCE DROP COOKIES
1 cup softened shortening
2 cups well packed brown sugar
2 eggs
½ cup cold coffee
3½ cups enriched sifted
flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon cloves
Combine shortening, sugar and eggs. Stir in coffee. Sift dry ingredients together and stir in with 2 cups thick, applesauce, 1 cup raisins, ½ cup coarsely chopped nuts. Chill for 1 hour. Drop 2 inches apart on lightly greased sheet. Bake at 400° until set (about 10 minutes).
APPLE/RAISIN CRISP
4 medium sized, tart, cooking apples
½ cup raisins
¾ cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon salt
1 stick butter
4 cups small bread cubes (slightly
dry) about 8 slices
½ cup water
Pare, quarter, core and dice apples into a medium size bowl. Mix in the raisins, brown sugar, cinnamon and salt. Melt the butter in a 6 cup baking dish. Stir in the bread cubes, stirring lightly. Then, stir in the apple mixture. Drizzle the water over the top. Cover. Bake at 375° for 30 minutes. Uncover and continue baking for 15 more minutes or until the apples are tender and the top is browned. Serve warm. Serves six.
APPLESAUCE BARS
1 cup applesauce
1 cup sugar
½ cup butter
Mix well and cook until boiling. While hot, add 1 teaspoon soda. Cool for 10-15 minutes. Then, add ½ teaspoon salt 1½ cups of flour, 1 teaspoon cinnamon and 1 cup of chopped nuts (optional). Bake in a 9 x 13 x 2 inch greased pan at 350° for 15 minutes. Cut into bars. Frost if desired.
CHOCOLATE/CHERRY "CRAZY CAKE"
1 package chocolate cake mix
1 3 ounce package cherry jello
1 can of cherry pie filling
enough marshmallows to cover bottom
of pan
Grease and flour a 9 x 13 inch pan. Line the bottom with the marshmallows. Prepare cake mix according to package directions. Pour the batter over the marshmallows. Mix the jello, into the pie filling and spread over the batter. Bake at 350° for 50 minutes. (NOTE: if using a short, glass baking pan, remove enough batter to make 6 small cupcakes.)
BAKED APPLES
Core the apples and fill the centers with raisins. Combine: 1 cup brown sugar, 1 cup water, 2 tablespoons butter, ½ teaspoon ground cinnamon and ½ teaspoon ground nutmeg. Bring to a boil. Pour the syrup over the apples. Bake, uncovered at 350° for 1 hour, basting every 15 minutes (or so) with syrup.
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MARSHMALLOW FUDGE BARS
1 cup butter
2 cups sugar
4 tablespoons cocoa
½ teaspoon baking powder
1 cup nuts, chopped
4 eggs
¼ teaspoon salt
1½ cups flour
2 teaspoons vanilla
Cream butter and sugar. Add the eggs. Then, add the dry ingredients and the nuts. Mix well. Spread the batter into a greased jellyroll pan. Bake at 350° for 15 minutes. Remove from oven, cover with mini marshmallows. Return to oven for about 3 minutes, or until marshmallows are soft. Cool and frost.
Frosting:
½ cup brown sugar
¼ cup water
6 tablespoons cocoa
Mix well and boil for 3 minutes. Add 3 tablespoons butter plus 1 teaspoon vanilla. Mix well. Cool and add 1½ cups of powdered sugar. Mix well and frost. Cut into bars.
SOUR CREAM RAISIN BARS
Grease 9 x 13 inch pan. Combine 1 yellow cake mix with 1/3 cup soft margarine. Mix until crumbly. Press into pan. Sprinkle on 1 cup plumped raisins and ½ cup nuts. Combine ¾ cup sugar, 1 teaspoon cinnamon, 1½ cups sour cream and 2 eggs. Combine well and pour over raisins. Bake at 350° for 40 minutes.
SUPER SPECIAL K BARS
3 cups Special K cereal
¾ cup honey
¾ cup peanut butter
1 teaspoon vanilla
Bring peanut butter and honey to a boil, watching carefully. Remove from heat, add vanilla and cereal. Pour into ungreased 9 x 13 inch pan. Frost with melted chocolate chips if desired.
SCALLOPED PEACHES
1 can peaches (29 oz)
1 tablespoon molasses
1/8 teaspoon ground cloves
¼ teaspoon ground ginger
1 teaspoon grated orange rind
½ cup flour
1 cup wheat germ
¾ cup brown sugar
1 teaspoon cinnamon
½ cup melted butter
Drain the peaches, reserving ¼ cup syrup. In a bowl, mix the peach syrup, molasses, cloves, ginger and orange rind. Then, add the peaches. Pour into a 10 x 6 x 2 inch pan. Stir together the wheat germ, flour, brown sugar, cinnamon and butter. Mix well. Pour over the peaches. Bake at 400 for 25-30 minutes. Serve hot with ice cream or whipped cream.
FREEZING RIPE BANANAS
Mash with 2 tablespoons of lemon juice or ½ teaspoon ascorbic acid for each 1-2 cups of mashed bananas. Pack into freezer containers, leaving ½ inch head space. Seal and freeze.
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