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No wonder this season is your Editor's favorite: the mild Fall weather has lingered lovingly over a record breaking harvest in the nation's heartland, while Autumn's annual spectacular of color has been especially lovely. Also inspiring beyond words or measure was Pope John Paul II'S visit to Iowa in October. Surely, we have all been doubly blessed! Even my little apple tree outdid itself this year. And I hereby dedicate these pages to its bounty...
APPLE PAN-DOWDY
¼ cup Bisquick
1 cup packed brown sugar
½ teaspoon salt
1 teaspoon vinegar
1 cup water
1 teaspoon vanilla
1 tablespoon butter
5 cups pared, sliced apples
cinnamon, nutmeg and sugar
1½ cups Bisquick (additional)
¾ cup rich milk or cream
Preheat the oven to 400. Grease a 9x12 inch pan. Make a sauce out of the ¼ cup Bisquick, brown sugar, salt, vinegar and water (the first 5 ingredients). Cook over low heat, stirring until thick and clear. Remove from heat and add vanilla and butter. Stir and cool. Place the apples in the baking pan and sprinkle with the cinnamon and nutmeg. Then, mix 1½ cups of Bisquick and the rich milk or cream and spoon over the apples. Sprinkle with sugar and cinnamon. Finally pour the sauce over all. Bake at 400° for about 35 minutes or until the apples are done.
PICKLED APPLES
2 cups pared and quartered apples
1 cup mild vinegar
1/8 teaspoon cloves
1 stick cinnamon
2 cups sugar
Combine sugar, vinegar and spices. Boil 5 minutes. Add fruit. Cook until tender. Pack in sterilized jars filled to within ¼ inch of top with syrup. Other fruits can be used.
Jackie Olden's
HARVEST APPLE BREAD
¼ cup shortening
2/3 cup sugar
2 eggs, beaten
2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups coarsely grated, peeled
raw apples
1 tablespoon grated lemon rind
2/3 cup chopped walnuts
Cream shortening and sugar until light and fluffy, beat in eggs. Combine next four ingredients. Add alternately with apple to egg mixture. Stir in lemon rind and nuts. Bake in greased and floured loaf pan (9 x 5 x 3 inches) in preheated 350° oven for 50 to 60 minutes. Cool before slicing. Makes one loaf.
APPLESAUCE BARS
2 cups flour
1 cup sugar
2 teaspoons soda
½ teaspoon salt
¼ teaspoon cinnamon
¾ cup softened butter
1 cup applesauce
1 cup applebutter
1 egg
¾ cup chopped nuts, optional
Combine all ingredients except the chopped nuts. Mix well, beating 1 minute at medium speed. Add the nuts. Grease and lightly flour a 10x15 inch pan. Pour into the pan. Bake at 350° for 30-35 minutes.
Topping:
6 tablespoons brown sugar
6 tablespoons butter
6 tablespoons light cream
Combine and boil; then, add 2 cups of powdered sugar. Spread over the cooled bars.
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We got several variations on this timely "dessert salad". They all sound good...
APPLE/CHEESE SALAD
2 cups boiling water
3 cups cooked applesauce
1 cup cinnamon red hots
2 packages lemon jello
Dissolve the "red hots" in the boiling water. Add the jello and stir to dissolve. Then, add the applesauce and a few drops of red coloring. Mix well. Pour half of this mixture into a mold and chill.
Filling:
1 8 ounce package cream cheese,
softened
½ cup finely diced celery
½ cup chopped nuts
½ cup salad dressing or
mayonnaise
Blend these ingredients well and spread over the apple/jello mixture in the mold. Chill. Then, pour the remaining apple/jello mixture over the top. Chill until firm. Let stand overnight to improve the flavor.
CINNAMON APPLE SALAD
½ cup cinnamon candies (red
hots)
1 cup hot water
1 3 ounce package lemon jello
1½ cups apple sauce
Dissolve all ingredients. Put half of mixture in mold. Combine 8 ounce cream cheese, ½ cup salad dressing (mayonnaise or Miracle Whip), ½ cup chopped or grated nuts (optional). Use as middle layer between first mixture.
CREAMY DUTCH APPLE DESSERT
¼ cup butter
1½ cups graham cracker crumbs
1 can sweetened, condensed milk
8 ounce sour cream
¼ cup lemon juice
21 ounce can of apple pie filling
¼ cup chopped walnuts
½ teaspoon cinnamon
In a 1½ quart shallow baking
dish, 10x6 inch, press the graham cracker crust into the bottom (graham
cracker and butter mixed). In a mixing bowl, mix the sweetened, condensed
milk, the sour cream and the lemon juice. Mix well. Pour into the graham
cracker crust. Then, spread the apple pie filling over the cream mixture.
Bake at 350° for 25-30 minutes. Cool 5-10 minutes and sprinkle with
the chopped walnuts and cinnamon
(mixed together). May be served warm or cold.
MOM'S OVEN APPLEBUTTER
12 cups apple pulp (cooked)
6 cups sugar
2 teaspoons cinnamon
1 teaspoon cloves
1 cup vinegar (scant cup)
1 teaspoon allspice
a dash or two of salt
Mix all ingredients well. Pour into a large flat pan or a small roaster, and bake at 250-300°, stirring occasionally until the applebutter is transparent and thick. Pour into hot, sterilized jars and seal. (Or it can be frozen.)
WONDERFUL WHIPPED CREAM
(A great topping for gingerbread)
½ pint of whipping cream
½ cup of packed brown sugar
1 teaspoon vanilla
Combine all ingredients in a bowl. Refrigerate until thoroughly chilled. Then, whip. Use as a topping for gingerbread.
CHOKECHERRY/APPLEBUTTER
4 cups apple pulp
2 cups chokecherry pulp
5 cups sugar
½ teaspoon almond extract
Heat the pulp to a boil, stirring constantly and carefully. Add the sugar and keep stirring until the mixture begins to thicken. Add the almond extract and blend. Ladle into hot, sterilized jars, adjust lids at once, and process in a boiling water bath for 5 minutes. Makes 4 pints.
CHOKECHERRY JELLY
Stem about 3½ pounds of chokecherries and place in a large kettle with 3 cups water. Cover and cook for 15 minutes. Place in a jelly bag and squeeze out the juice. For each 3 cups of the chokecherry juice, add 6½ cups sugar, and stir to mix (in the kettle). Place over high heat and bring to a boil, stirring constantly. Then, stir in 1 bottle of liquid fruit pectin. Bring to a full, rolling boil and boil hard for 1 minute, stirring constantly. Remove from the heat and stir and skim for 5 minutes. Add: ¼ teaspoon of almond extract. Pour into hot sterilized jars and seal or process for 5 minutes in a boiling water bath. Makes about 4½ pints.
Just for the record...
TIP: To Remove Tough Stains. Make
a paste out of a little Biz or Axion and some Spray 'N Wash (Shout. etc.)
Rub into the stains and work with a toothbrush. Then, launder per usual.
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BLACK (SOUR) CHERRY JELLY
2 pounds of sour cherries
¼ cup water
1½ cups drained, canned
pineapple chunks
7 cups sugar
1 bottle liquid fruit pectin
Pit the ripe cherries. Add water
and bring to a boil. Cover and simmer for 15 minutes. Measure out 3½
cups (using the juice to complete the measure) and add the pineapple chunks
and the sugar. Mix well. Heat to a full rolling boil stirring constantly
and boil hard for 3 minutes. Remove from the heat and stir in the pectin.
Skim and stir for about 5 minutes (to prevent floating fruit). Pour
into hot, sterilized jars and seal.
Makes 11 6 ounce jars.
BLACK FOREST CHERRY CAKE
1 package chocolate cake mix (either kind). Prepare as per package directions. Bake in 3 layers (NOT 2) at 350° for 20-22 minutes. Cool. Then, spread some Kool Whip lopped with cherry pie filling, on the first layer. Repeat the process for each of the other two layers. Sprinkle with a little "shaved" chocolate. Store in the refrigerator.
ELDERBERRY JELLY
3 pounds elderberries
½ cup lemon juice
7 cups sugar
1 bottle liquid pectin
Wash, stem, and crush berries. Cook gently until juice flows; then simmer for 15 minutes. Extract 3 cups juice and combine in a kettle with lemon juice and sugar. Follow standard procedure for making jelly with liquid pectin.
PUMPKIN BUTTER
6 cups mashed, cooked pumpkin (canned)
4 tablespoons butter
2 cups sugar
1 teaspoon vinegar
1 teaspoon ginger
1 teaspoon nutmeg
2-3 teaspoon cinnamon
Bake or steam the pumpkin (if using fresh pumpkin); then, run the pumpkin through a sieve or colander. Then, mix the butter, sugar, vinegar and spices (in a heavy kettle) and simmer for 1 hour. When good and thick pour into hot, sterilized jars and seat.
TIP: To make "brine": 2 cups pickling salt to 1 gallon water (to float an egg).
I don't know what prompted all the talk about persimmons, but I'm glad to have the recipes and to share them with you.
PERSIMMON PUDDING
1 quart persimmons, run through
sieve
2 cups white sugar
1 tablespoon melted butter
3 eggs, well beaten
2 cups flour
1 teaspoon soda
1 quart milk
Add sugar, butter, eggs and flour to persimmons. Slowly add milk. Bake 45 minutes at 350°. Serve warm or cold with milk or whipped cream.
PERSIMMON BARS
1 cup pulp
1 cup shortening
1 cup brown sugar
Beat shortening, brown sugar, and 1 egg together. Add 1 teaspoon soda to pulp. Plump a cup of raisins. Stir one cup nutmeats into 2 cups flour. Add ½ teaspoon baking powder, ½ teaspoon salt, ½ teaspoon cinnamon, ½ teaspoon cloves, ½ teaspoon nutmeg. Add dry ingredients to shortening mixture. Spread in greased 9x13 inch pan. Bake at 350° for 25-30 minutes or until done. Frost with powdered sugar and orange juice frosting.
PERSIMMON ICE BOX DESSERT
1 cup persimmon pulp
1 cup cream
½ cup sugar
12 large marshmallows, cut in fourths
½ cup nuts
2½ cups crushed graham crackers
Combine cream, sugar, pulp and nuts. Soften marshmallows over hot water. Add to fruit. Mix in crumbs. Put into pan and chill before serving.
CANNING PERSIMMONS
Select ripe persimmons. Wash well and dip in boiling water for several minutes or until skins crack. Remove skin and bring to a boil in syrup.
Syrup:
1 cup sugar
3 cups water
Pack in hot clean jars. Adjust lids. Process 10 minutes at 5 pounds pressure.
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It takes a long time, but they say it's worth the effort and the waiting.
12 DAY HORSERADISH SWEET PICKLES
2 gallons of cucumbers, washed and
placed in a plastic or crockery container. (Do NOT use a galvanized container.)
Cover with brine made of 1 gallon of cold water md 1 pint of pickling salt.
Let stand for 1 week. (NOTE: Mold may form on the top, but not to worry.)
Drain and rinse the pickles. Replace pickles in the cleaned container and
cover with boiling water. Let stand for 24 hours. Drain off and recover
with boiling water in which a lump of alum (the size of a walnut)
has been dissolved. Let stand again
for 24 hours. Drain and cut the pickles in half, lengthwise. Replace in
the container. Now, make a syrup: heat to boiling 2½ quarts dark
vinegar, 9 cups sugar, 2 teaspoons celery seed (tie in bag), 6 cinnamon
sticks and small handful of horseradish roots. Pour half over the pickles.
For three successive mornings, pour off the syrup; reheat to boiling and
pour back over the pickles. Then, pack into hot, sterilized jars pour the
syrup over the pickles in the jars and seal. DO NOT leave out the horseradish
roots!
SPORTSMAN'S SAUCE
(A turkey or game marinade)
1 16 ounce can tomato sauce
¼ cup Worcestershire sauce
the juice from 2 limes (or 2 teaspoons)
1 12 ounce bottle of "hot" (or
regular) catsup
2 teaspoons Kitchen Bouquet
1 tablespoon prepared mustard
1 tablespoon chili powder (optional)
1 large onion, chopped fine
1 teaspoon garlic powder
1 bottle beer
½ cup butter, melted
some tabasco sauce (optional)
1 clove of garlic, added when sauce
is used on wild game
Mix all ingredients together and simmer for 15-20 minutes before using.
FROZEN VEGETABLE CASSEROLE
1 box asparagus tips
1 box chopped broccoli
1 box cauliflower
Cook as directed, cut the time by two minutes. In a casserole add 1 can mushroom soup, ¼ cup milk with 1 cup Velveeta cheese, melted in together. Bake at 350° for 30 minutes.
BAKED BEANS
4 quarts dried Navy beans
3 large onions
1 bottle catsup (regular)
3½ quarts tomatoes (skinned:
1½ pounds brown sugar
1 cup molasses
6 teaspoons salt
4 pounds of wieners, cut in ¼
inch pieces and fried
Soak the beans in water overnight. In the morning, add the salt to the water and cook until tender. Drain well. Dice and boil the onions; add the onions to the wieners. Next, add the tomatoes and add everything to the beans. Boil together for 15 minutes. Put in jars and cold pack for 1 hour or 10 minutes in pressure canner at 10 pounds of pressure. Makes 13 quarts.
I think this clever idea takes the prize as the "most requested" recipe of the past two months:
BROWNIES FROM CAKE MIX
1 package devil's food cake mix
½ cup butter or margarine
¼ cup brown sugar
¼ cup water
2 eggs
¾ cup finely chopped nuts
chocolate frosting (with chopped
nuts optional)
Heat oven to 375°. Grease and flour a 9x13 inch baking pan. Mix about ½ of the dry cake mix. the butter, brown sugar, water and eggs, in a large bowl until smooth. Stir in the remaining cake mix and nuts. Spread evenly in the pan. Bake 25-30 minutes at 375°. Do NOT overbake. Frost.
FRESH FRUIT COBBLER
½ cup sugar
1 cup flour
2 teaspoons baking powder
1/8 teaspoon salt
½ cup milk
Mix well to make a smooth batter. Place 2 cups of fruit in a well greased, deep baking dish. Pour the batter evenly over the fruit. Sprinkle 1 cup sugar over the top. And pour 1 cup boiling water over all. Do NOT stir. Bake at 375° until lightly' browned and "crusty" about 1 hour or a little less.
TIP: To remove walnut stains, just rub the stain with a slice of green pepper or green tomato. Then, launder or wash as per usual.
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Jackie Olden's
HOMEMADE BREAD AND BUTTER PICKLES
25 medium cucumbers, sliced
12 onions, sliced
½ cup salt
2 cups sugar
2 teaspoons turmeric
1 quart vinegar
2 teaspoons mustard seed
2 teaspoons celery seed
Soak cucumbers and onions in ice water with salt for three hours. Combine remaining ingredients and heat to boiling. Add drained cucumbers and onions and heat for two minutes. Do not boil. Fill sterilized jars. Seal at once. Yield: 7 pints.
PICKLED CARROT STICKS
6 medium carrots, washed, peeled and simmered in boiling salted water until almost tender. Then, drain and cut into slicks. Now, combine in saucepan:
1 cup vinegar
½ cup sugar
½ teaspoon salt
1/8 teaspoon pepper
1 cup water
1 teaspoon pickling spices
Boil together for 2 minutes. Stand the carrot sticks in jars. Pour the pickling solution over the carrot sticks. Seal. Store in the refrigerator for a few days.
CARROT/CUCUMBER RELISH
(from West Branch)
7 cups ground cucumber
3 cups ground carrots
4 fairly large onions, ground
Mix the vegetables; sprinkle with salt and let stand for 3 hours. Drain well. Make a sauce:
3 cups vinegar
5 cups sugar
1 teaspoon celery seed
1 teaspoon mustard seed
Bring to a boil. Pour the vegetable mixture into the boiling liquid and simmer for 20 minutes. Pour into hot sterilized jars and seal. Makes 6 pints.
TIP: To Clean a Steam Iron - Fill with vinegar and let stand overnight. In the morning, pour out and rinse well. To clean the outside, brush with toothpaste and rub clean.
It took awhile, but we finally got some ideas for homemade "dill relish"
DILL RELISH
2 3-4 ounce cans mushroom
caps
1 1/3 cups pitted ripe olives
2/3 cup stuffed green olives
1 pimento cut into ¼ inch
wide strips
1 small onion, peeled and sliced
¾ cup white vinegar
1/3 cup sugar
1 teaspoon dill weed
Drain mushrooms, reserving 1/3 cup liquid. Layer mushrooms, olives and pimento into hot, sterilized, wide mouth jars. Place an onion slice on top. Heat vinegar with reserved mushroom liquid, sugar and dill weed. Bring to a boil in a small saucepan. Pour over vegetables in jars, fill to top. Cap and seal according to manufacturers direction. Store in refrigerator Use within 4 weeks.
ANOTHER DILL RELISH
3 dill pickles, cut fine
1½ teaspoons mixed pickling
spice
¼ cup chopped onion
¾ cup vinegar
¾ cup sugar
Rinse and wipe pickles. Cut or chop, Mix with onions and spices. Pack loosely in a glass jar. Heat sugar and vinegar to a boil. Pour over pickles. Seal and let stand 24 hours.
CORN RELISH
12 ears corn (with corn removed
from cob)
2 quarts of tomato, chopped and
seeded
6 green and/or red peppers, chopped
and seeded
1 quart of onions, chopped
1 quart of cucumbers, chopped and
seeded
Mix all vegetables together. Then, add, ½ cup canning salt, 1½ quarts sugar, 1½ quarts vinegar, 1 ounce celery seed, 1 ounce mustard seed, ½ ounce turmeric, and ½ ounce curry powder. Cook gently for about 40 minutes Pack into hot, sterilized jars and seal. Makes about 8-9 pints.
GRAPE JELLY
(using beet juice)
4-6 medium beets, cut up
Add 5 cups water and cook for 1 hour Drain and reserve 4 cups beet juice. Then, add 1 package of Sure-Gel and boil for 1 minute. Add 4 cups sugar and continue boiling for 6 minutes. Remove from heat and add 2 packages of unsweetened grape Kool Aid. Finally, can and store like jelly.
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And still more about on old time favorite: Cheesecake...
GLAMOUR CHEESECAKE
1½ cups quick oatmeal (uncooked)
½ cup finely chopped nuts
½ cup brown sugar
1/3 cup butter, melted
Combine these ingredients and mix well. Then, firmly press into the bottom and sides of a 9 inch, ungreased "springform" pan (about 1½ inches up the sides.) Bake at 350° for about 18 minutes or until golden brown. Cool.
Filling:
2 8 ounce packages of cream cheese,
softened
½ cup sugar
1 tablespoon lemon juice
3 eggs
1 cup sour cream or sour half 'n
half
Combine the cream cheese, sugar and lemon juice. Mix at medium speed until well blended. Add the eggs, one at a time, beating well after each addition. Then, blend in the sour cream. Pour into the prepared crust. Bake at 350° for about 50 minutes.
Topping:
1 cup sour cream or sour half 'n
half
2 tablespoons sugar
1-2 teaspoons vanilla
Combine ingredients and mix well. Spread over the baked cheesecake and continue baking (at 350°) for about 10 minutes. Then, loosen the cake from the rim of the pan and cool before removing. Chill for several hours before serving. Garnish with fruit, if desired.
"NOT-SO-SWEET" PECAN (OR HICKORY NUT) PIE
¼ cup butter or oleo
½ cup sugar
1 cup dark corn syrup
¼ teaspoon salt
3 eggs
Mix all ingredients together in a blender. Pour into an unbaked pie shell. Sprinkle the top with pecan pieces or chopped hickory nuts. Bake at 350° for about 50 minutes or until it tests done.
TIP: To take corn off the cob, insert the ear of corn in the center of an angel food pan and cut corn with a knife. Kernels will fail into the pan. (From Gary Shendel, former WMT "Country Traveler", now in Minneapolis.)
Ever wanted to make your own sherbet? Here are a couple of ideas to help you get started...
AN EASY SHERBET
(orange)
1 cup evaporated milk
1 6 ounce can of frozen orange
juice concentrate
1/3 cup sugar
Pour the evaporated milk into a freezer tray. Freeze until ice crystals form around the edges. Then, in a small bowl, whip the milk until stiff peaks form. Finally, beat in the thawed orange juice concentrate and the sugar. (You might want to tint with some orange or red and yellow food coloring.) Turn into a large freezer tray and freeze until nearly firm, 1 to 2 hours. Stir again and freeze until firm. Makes 1½ quarts.
AN "ANY FRUIT" SHERBET RECIPE
1 envelope of unflavored gelatin
½-¾ cup sugar
a dash of salt
½ cup water
2 cups pureed fruit (apricots,
avocados, bananas, blackberries, blueberries, cherries, melons, nectarines,
papayas, peaches, pears, pineapple, plums, raspberries or strawberries)
1 13 ounce can evaporated milk
2 egg whites and ¼ cup sugar
In a saucepan, combine gelatin, sugar, fruit and salt. Stir in the water. Heat and stir until the gelatin dissolves. Turn into a 9x9 inch pan. Cover and freeze until firm. Meanwhile, in a small mixer bowl, beat the egg whites to soft peaks. Gradually add the ¼ cup sugar and beat until stiff peaks form. Break the frozen mixture into chunks. Turn into a large, chilled mixer bowl. Beat with mixer until fluffy. Then, fold in the egg whites. Return to the pan. Cover and freeze until firm. Makes 1½ quarts.
Some recipes bear repeating. To wit...
CHOCOLATE MAYONNAISE CAKE
1½ cups sugar
1 cup mayonnaise
1 cup cold water
2 teaspoons soda
¼ cup cocoa
2½ cups flour
¼ teaspoon salt
1 teaspoon vanilla
Blend the sugar and the mayonnaise. Add the water and the dry ingredients, alternately. Beat well. Bake in a greased 9x13 inch pan at 350° for about 25 minutes.
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I suppose it was bound to happen...
ZUCCHINI ICE CREAM
1 envelope of Knox unflavored gelatin
½ cup cold water
3 cups peeled zucchini, shredded
1 cup honey
2 13 ounce cans evaporated milk
2 teaspoons vanilla
enough whole milk (or cream) to
make 8 cups
Soften the gelatin in the water. Simmer the zucchini in the honey (carefully) until tender. Stir in the softened gelatin. Then, add the evaporated milk and the vanilla. Mix well. Add the milk (enough to make 8 cups). Cover and chill for 4-5 hours. Beat well with the electric mixer. Pour into a mold (or loaf pan); cover and freeze until "mushy". Remove from freezer and beat until smooth. Return to mold and cover with wax paper. Freeze until firm.
ZUCCHINI COOKIES
3 cups unsifted flour
1½ teaspoons soda
1 teaspoon baking powder
1½ teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
¾ cup shortening
½ cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups grated zucchini
¾ cup raisins or chopped
dates
½ cup chopped nuts (optional)
Sift the first seven ingredients together. Cream the shortening and the sugars. Then, beat in the eggs and vanilla. Add the dry ingredients, alternately with the zucchini. Stir in the raisins (or dates) and nuts (if desired). Drop by teaspoons onto a greased cookie sheet. Bake at 375° for 8-10 minutes or until edges begin to brown. NOTE: You may want to frost with a powdered sugar frosting. Makes a big batch.
ZUCCHINI SPICE CAKE
Cream together 1½ cups oil, 2 eggs and 2 cups of brown sugar. Then, sift 3 cups flour, 1 teaspoon soda, 1 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon nutmeg and ½ teaspoon cloves. Mix into the creamed mixture. Then, add 1 teaspoon vanilla, 3 cups packed, grated zucchini. Then, add 1 tablespoon grated orange peel. Mix well. Bake in a greased and floured tube or bundt pan at 350° for 1¼ to 1½ hours. Cool. Frost with powdered sugar.
ZUCCHINI SEAFOOD CASSEROLE
3-5 medium, sliced zucchini (about
4 cups)
1½ cups Bisquick
1½ cups shredded, sharp
American cheese
1 cup chopped onions
1 cup or 6½ ounce can of
crabmeat,
drained (or 1 6½ ounce can
of tuna, drained)
½ cup oil
3 eggs
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon pepper
Mix ail ingredients together well and spread into a greased casserole. Bake, uncovered, at 450° until golden brown and a knife comes out clean 25-30 minutes.
ZUCCHINI LAYER MEAT LOAF
In addition to your favorite meatloaf recipe you will need: ½ cup shredded Swiss cheese, ½ cup thinly sliced zucchini and 2 tablespoons chopped pimento. Spread 1/3 of the meatloaf mixture evenly in an ungreased meatloaf pan. Sprinkle half of each of the cheese. zucchini and pimento in layers on top of the meat mixture (to within ½ inch of the sides of the pan). Repeat the procedure. Top with remaining meat loaf mixture, covering completely Bake uncovered at 350° for 1¼ hours. Drain and let stand for 5 minutes. Makes 6 servings.
TEXAS ZUCCHINI AND BEEF
Brown 1 pound of ground beef with 1 medium onion. chopped. Drain well. Add ½ teaspoon oregano and 1 teaspoon salt, plus 1 cup uncooked Minute Rice. In the bottom of a greased 8x10 inch casserole, slice 2 cups of unpeeled zucchini; then, pour the ground beef mixture over the zucchini. Spread 2 cups cottage cheese on top. Finally, pour on one can of undiluted mushroom soup. Sprinkle with 1 cup grated cheddar or American cheese. Bake at 325-350° about 30-45 minutes or until done, uncovered.
TO PREPARE ZUCCHINI FOR FREEZING
IN
A MICROWAVE: First, pick
the zucchinis while the find is tender and the seeds are small. Wash and
peel if desired). Cut into ¼ inch slices. For each pound of zucchini,
place in a 1½ quart dish with ½ cup water, covered. Cook
3-4 minutes on full power Then. blanche in cold water. Pack and freeze
TO FREEZE CORN ON-THE-COB: Steam the ears for 6½ to 10½ minutes. Plunge into cold water for about 4 minutes. Dry the ears carefully and cool in the refrigerator for about 10 minutes. Then. wrap and freeze individually. To prepare: do NOT immerse in water. Stand on end and steam the ears.
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Jerry Carr helped solve a common, household problem with this note from the files of the "Old Cherokee"
JERRY CARR'S FORMULA FOR RIDDING AREA OF BOX ELDER BUGS
½ cup detergent (liquid or
powder)
2 tablespoons baking ammonia
2 gallons water (boiling)
Just spray the areas where the little rascals congregate. Need not be boiling to spray on the area. Normally, as opposed to killing them, you'll find the area vacated (probably to your next door neighbor's house). Give her the above formula.
CHEF'S SECRET CREAM DRESSING
1 pint dairy sour cream
2 cloves garlic, crushed
juice of 1 lemon
1 teaspoon salt
1½ tablespoons sugar
Stir ingredients together until smooth. Refrigerate at least 24 hours and stir again. Store in a tightly covered container. Serve over tossed chilled greens, fruit salad, as a dip for celery and carrot sticks, as a topping for hot or cold cooked vegetables, on baked potatoes, as a flavor change in potato, macaroni or egg salad, and a ham sandwich spread.
A PLANT "ENHANCER" FOR CUT FLOWERS
1 pint 7-Up, Sprite, etc.
1 pint water
¼ teaspoon bleach (Clorox)
Mix well and use to water your fresh, cut flowers.
Our 2:55 Newsman turned candy maker shared this luscious snack one September afternoon:
DENNIS SUTTERER'S OATS AND HONEY CANDY
1½ cups peanut butter
1½ cups dry, powdered milk
1½ cups honey
Mix these ingredients together in a large mixing bowl. Add 1 cup quick rolled oats, ½ cup raisins and ½ cup nuts (or ¼ cup chopped nuts and ¼ cup sunflower seeds.) Mix well. Roll into walnut sized balls and chill thoroughly. (They can be frozen.) Makes a lot!
A neat idea for people who hate breakfast came in on my birthday.
WHEAT AND CHEDDAR BREAKFAST COOKIES
½ cup butter or margarine
½ cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
½ teaspoon soda
¼ teaspoon salt
1½ cups crushed Shredded
Wheat
1 cup or 4 ounces shredded, sharp
cheddar cheese
½ cup raisins
Beat together the butter and sugar until light and fluffy. Add the egg and vanilla. Then, sift the dry ingredients flour, soda and salt; and add, mixing well. Stir in the cereal, cheese and raisins. Drop by rounded tablespoons onto greased cookie sheets. Bake at 375° for 9-11 minutes, or until light golden brown. Cool for about 1 minute on the cookie sheet and then remove to a wire rack. Makes about 2 dozen.
