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As we sit half baked under the hottest, driest, Iowa summer in some time, your indulgence is asked for a moment so we can send greetings to Jennifer Tabor and her students in the remote Alaskan village of Unalokleet. Jennifer, as some may recall, teaches in Alaska, and called the Open Line one afternoon while visiting relatives in Eastern Iowa. She sometimes uses the recipes in the bulletin to expose her students to "new and different" foods.
So to Jennifer and all her students in Unalakleet, Alaska a big howdy from all your friends you haven't met yet in Iowa... we hope you enjoy the bulletin too!
MRS. BURESH'S BUBLANINA
Beat 3 eggs (4 if small) with spoon. Add pinch of salt (¼ to ½ teaspoon) and stir. Add 1½ cups milk; stir. Add 1½ cups flour; stir leaving slightly lumpy. Grease baking pan (about 11 by 14 inch size), pour in mixture. Slice or dice about 2 cups of fruit (apples, pears, peaches, or berries), and scatter on top of mixture in pan. Sprinkle 1 scant cup of sugar on top. Put in 450 degree preheated oven for about ½ hour. Bublanina will rise high in pan in oven, then fall back as it cools. Delicious when still hot, or can serve cold. Pit 1 cup cherries and sprinkle on top of Bublanina.
CHERRY BUBLANINA
½ cup butter
½ cup sugar
3 eggs, separated
1 cup flour
½ teaspoon baking powder
pinch salt
2 cups cherries
almond flavoring
Beat egg yolks till lemon colored. Mix butter, sugar, and egg yolks till fluffy. Stir flour, baking powder, salt, and add to butter mixture. Beat egg whites till stiff. Fold in slowly. Pour into 12 x 8 or 10 x 10 greased pan. Use pitted fresh or canned cherries. Drain well. Sprinkle with 3 tablespoons sugar and almond flavoring. Sprinkle cherries over batter. Bake for 20-25 minutes at 450°.
With cherry juice, make sauce with sugar to taste. A bit of red food coloring adds color. Serve warm.
BROWN VELVET CAKE & FROSTING
Combine 1 bar German sweet chocolate (¼ pound), ½ cup boiling water and let stand. Stir to combine.
Sift together 2½ cups sifted flour, 1 teaspoon soda, ½ teaspoon salt.
Combine ½ butter with ½ cup peanut butter. Gradually add 1 cup firmly packed brown sugar, and ½ cup white sugar. Cream well. Add 2 unbeaten eggs, 2 egg whites, 1 teaspoon vanilla and chocolate mixture. Add dry ingredients alternately with 1 cup buttermilk, beginning and ending with dry ingredients. Blend well after each addition. Pour evenly into two 9 inch round layer pans, well greased, and lightly floured on bottoms. Bake at 350° 35-40 minutes; Cool, fill and frost. Sprinkle with reserved nuts from filling.
Creamy Peanut Filling: Combine in
saucepan...
½ cup firmly packed brown
sugar 1 tablespoon cornstarch
add ½ cup evaporated milk
¼ cup water
2 egg yolks
Cook over medium heat, stirring constantly until thick. Remove from heat. Stir in ½ cup minus 2 tablespoons chopped peanuts, 1 tablespoon peanut butter, ½ teaspoon vanilla. Cool.
Brown Velvet Frosting:
Cream 2 tablespoons butter, 2 tablespoons peanut butter. Add 1½ squares melted sweetened chocolate, 1 teaspoon vanilla, and blend in 3 cups sifted confectioners sugar alternately with 4-5 tablespoons milk until spreading consistency.
NO BAKE CLUB CRACKER BARS
Grease 9 x 13 inch pan. Layer with whole club crackers. For 5 minutes boil 1 cup graham cracker crumbs, ¾ cup brown sugar, ½ cup sugar, 1/3 cup milk, ½ cup margarine. Pour over crackers. Add another layer of crackers. Melt 2/3 cup peanut butter and 1 cup chocolate chips. Pour over crackers. Chill and cut.
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ARIZONA CHRISTMAS FRUITCAKE
2 cups chopped walnuts
1 cup chopped dates
½ cup chopped prunes
2 cups raisins (white and dark
if possible)
1½ cups (2-10 ounce jars)
maraschino cherries, drained and cut in half
1½ cups sifted all purpose
flour
1 teaspoon baking powder
6 large eggs
2 teaspoons vanilla
2 cups chopped pecans
2 (6 ounce) packages dried apricots
1 cup mixed candied fruit
1 teaspoon salt
1 cup sugar
Grease and flour three 9 x 5 x 3 inch loaf pans. Line with waxed paper. Combine nuts and fruits in large bowl. Sift flour, baking powder and salt over mixture. Toss till well coated. In another bowl beat eggs, sugar and vanilla until light and fluffy. Pour into mixture and stir gently to combine. Fill prepared pans, press together so it will hold shape after baking. Bake 300° for 1¾-2 hours. (If fruits are browning too fast, cover with foil.) Invert on each cake rack. Spoon ¼ cup apricot brandy over each cake. Let stand 1 hour. Turn right side up and spoon ¼ cup apricot brandy onto each cake again. Soak cheese cloth in brandy and wrap cake and then wrap with aluminum foil. Refrigerate. Let stand 2 months to mix flavors.
CHERRY FRUIT CHRISTMAS BARS
¼ cup butter or margarine,
softened
1 cup sugar
2 eggs
1¼ cups Bisquick baking
mix
1 cup chopped nuts
1 cup cut up dates
1/3 cup (14 ounce jar) maraschino
cherries, drained and chopped
Preheat over to 350°. Mix butter, sugar and eggs. Stir in baking mix. Gently fold in nuts, dates, and cherries. Spread dough in greased 13 x 9 x 2 inch pan. Bake 30 minutes. Cool slightly. Cut into 1½ inch squares. (Good for mailing, will keep.)
COCOA SUBSTITUTE Carob Equivalents
Cocoa = same amount of carob power
Chocolate Squares = use 3 tablespoons
carob powder plus 1 tablespoon water
Chocolate Chips = carob chips
PECAN BOURBON FRUIT CAKE
Preheat oven to 250°
3 cups flour
2 teaspoons baking powder
2 teaspoons nutmeg
2 cups sugar
2 sticks margarine
6 eggs, separated
1 pound pecans, coarsely chopped
1 pound golden raisins
4 ounces candied pineapple, chopped
4 ounces candied red cherries
4 ounces candied green cherries
1 cup bourbon whiskey
Grease bottom and sides of 10 inch angel food pan. (Use removable bottom pan if possible.) Line entire surface with brown paper. Grease entire paper. Mix 2 tablespoons flour with pecans and fruits, reserve. Sift remaining flour with baking powder and nutmeg. Cream butter and sugar thoroughly. Beat in egg yolks one at a time. Beat in dry ingredients alternately with bourbon. Beat until very smooth. Stir in pecans and fruit. Beat egg whites till very stiff ... fold carefully into batter until no "blobs" of white are left. Turn into prepared pan. Bake 250° oven for 4 hours. (Place shallow pans of water on top shelf of oven, and cake on bottom rack for first 2½ hours.) Cool on rack when done; turn out and remove paper and cool completely. (Cover with plastic wrap to keep moisture in if desired.) Dip double piece of cheese cloth in apricot brandy (or bourbon). Put one piece on top and one piece on bottom of cake. Wrap in Saran wrap for easy access to cake. Store in air tin or airtight container. Every two weeks sprinkle a little more brandy (or bourbon) on top of cloth, keeping moist.
GERMAN FRUITCAKE
¾ cup butter or margarine
2 cups sugar
4 eggs, beaten
3 cups flour
½ teaspoon cinnamon
½ teaspoon allspice
½ teaspoon nutmeg
1 teaspoon soda
1 cup buttermilk
2/3 cup cherry preserves
2/3 cup apricot preserves
1 cup chopped nuts
Mix all well in order given. Bake in greased bundt pan 90 minutes at 325°. Remove to rack, cool Completely. Store in airtight tin.
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CHOCOLATE FLECK FRUITCAKE
1 can (20 ounce) crushed pineapple
2 cups sifted flour
1 cup sugar
1½ teaspoons baking soda
½ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 (4 ounce) package German sweet
chocolate, coarsely chopped
1 cup chopped pecans
½ cup quartered candied
cherries
2 eggs, slightly beaten
1/3 cup butter, melted
Drain pineapple, reserving ¾ cup syrup. Set aside. Combine flour, sugar, baking soda, salt, cinnamon and nutmeg in bowl. Stir in chocolate, nuts and cherries. Add slightly beaten eggs, drained pineapple, measured syrup, and melted butter. Mix to moisten all flour. Pour into 9 inch tube pan, (or bundt pan, etc.) Pan should be greased and bottom lined with waxed paper. Bake 350° 1 hour 10 minutes, or until tests done. Cool cake in pan 15 minutes. Remove from pan, finish cooling on rack. Can be served immediately or stored for added flavor.
CHRISTMAS CACTUS COOKIES
1 cup margarine
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla
2½ cups flour
¾ cup finely chopped red
and green candied cherries
½ cup chopped pecans
¾ cup flaked coconut
Cream butter and sugar. Blend in milk and vanilla. Stir in flour, cherries and nuts. Form into 2 rolls, about 2 inches in diameter, 8 inches long. Roll in coconut. Wrap and chill several hours or overnight. Slice ¼ inch thick. Bake at 375° on ungreased pan. Cool.
PISTACHIO PUDDING CAKES
1 white cake mix
4 eggs
½ cup oil
1 cup club soda
2 (3 ounce) packages instant pistachio
pudding
1 teaspoon almond extract
½ cup red maraschino cherries
½ cup walnuts, cut up
Mix first six ingredients. Beat for 4 minutes. Fold in cherries and nuts. Bake 1 hour at 350° in bundt pan or loaf pans.
NUTTY CRANBERRY PIE
Pastry for one 9 inch two crust pie, unbaked
1 cup sugar
1½ tablespoon corn starch
1/3 cup light corn syrup
¼ cup water
1 teaspoon grated orange or lemon
rind
3 cups fresh cranberries
½ cup seedless raisins
¾ cup walnuts, finely chopped
2 tablespoons oil
Combine sugar and corn starch. Mix corn syrup and lemon peel with water. Add to sugar and corn starch. Bring to boil. Stir in cranberries and raisins. Boil until cranberries pop. Remove from heat. Add nuts and oil. Cool until mixture is lukewarm. Pour cranberry mixture into unbaked 9 inch pie shell. Top with lattice or regular crust. Bake 425° 20 minutes. Reduce heat to 375° bake 20 minutes more. May be served hot or cold.
PEANUT BUTTER FUDGE
2 cups sugar
2/3 cups evaporated milk
1 cup marshmallow cream
1 cup chunky peanut butter
1 teaspoon vanilla
Combine sugar and milk in saucepan. Cook to soft ball stage (234°). Remove from heat. In another bowl, combine marshmallow cream, peanut butter and vanilla. Add cooked syrup and mix well. Pour into buttered pan (8 x 9 inch). Let cool, cut and enjoy.
EASY PEANUT CLUSTERS
12 ounces semi sweet chocolate chips
8 squares white almond bark
Melt together (use microwave if possible). Add 1 pound jar dry roasted peanuts. Mix well. Drop by teaspoons on waxed paper. (Chinese noodles may be substituted for peanuts.)
CRISPY MOLASSES COOKIES
1 cup molasses
½ cup melted shortening
3 cups sifted flour
½ teaspoon soda
1 tablespoon ginger
1 teaspoon cinnamon
dash cloves
1 dash salt
Mix molasses and shortening. Add sifted dry ingredients. Chill for several hours or overnight. Roll thin, and cut into Christmas shapes. Bake about 8 minutes at 350°. Cover with topping or powdered sugar as desired.
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In spite of Iowa's heat and humidity, on July 19 you could have found Dave & Sharon once again this year, at the Farmer's City Market. The following are only a sampling of the many treats we had and the nice people we visited with that day... Thank you.
Stall 11 & 12 Lenora Watson
FROZEN SLAW
1 medium cabbage
1 carrot grated
1 green pepper (optional)
1 onion (optional)
1 teaspoon salt
Mix together, let stand 1 hour and drain.
1 cup vinegar
¼ cup water
1 teaspoon mustard seed
1 teaspoon celery seed
2 cups sugar
Boil 1 minute. Cool; pour over slaw and freeze. Can be kept in refrigerator for 2 weeks.
"NO SUGAR" PICKLED BEETS
1 cup vinegar
1 cup water
1 tablespoon all pickling spice
4 little spoons "Sweet & Low"
Bring to boil. Add cooked and peeled, sliced or whole beets and heat through.
Stall 20 & 21 Diane Bizek
FRESH VEGETABLE DIP
1 package Hidden Valley Ranch Original
Dressing
1 cup sour cream
1 cup Miracle Whip
Mix together, serve chilled or at room temperature.. Serve with any raw vegetables.
FREEZING MELONS WITH OTHER FRUIT
Cut melons in bite size pieces or melon balls. Put cantaloupe, watermelon, fresh pineapple and solid green seedless grapes in containers. Add thin syrup or 7 UP to cover. Serve partially frozen for fresh summer salad or appetizer. In winter add other fruits such as bananas, etc.
Thin syrup for melons: 1 cup sugar, 3 cups water. Boil till sugar dissolves. Cool; pour over fruit to cover or add 7 Up at room temperature.
Stall 16 Debbie Muskat
SYMPHONY BARS
1 cup butter
2 cups sugar
4 eggs
3 teaspoons vanilla
2 cups sifted flour
½ teaspoon salt
2 cups chopped pecans
2 ounces semi sweet chocolate,
melted
Cream butter, gradually add sugar and beat until fluffy. Beat in eggs and vanilla, sift together flour and salt, gradually add to creamed mixture. Blend in nuts. Divide dough in half, add melted chocolate to one half. Spread white layer in bottom of buttered 9 x 13 x 2 inch pan. Spread chocolate layer on top. Bake in 350° oven for 30 minutes. Cool in pan.
Frosting:
5 tablespoons flour
1 cup milk
1 cup butter
1 cup sugar
2 teaspoons vanilla
In heavy sauce pan, slowly blend flour and milk. Cook over low heat, stirring constantly until thickened. Cool thoroughly. Cream butter, sugar and vanilla in a small mixer bowl, gradually add cooled flour and milk mixture and beat at high speed 5 minutes. Spread on cooled bars. Cut into 32 bars and refrigerate.
Please Note ... Use butter, no substitutes. Also ... Cake and flour and milk mixture must be cold before frosting.
Stall 28 Wilma Kolina
BANANA OATMEAL COOKIES
Beat ¾ cup shortening, 1 cup sugar and 1 egg. Add 2 large mashed bananas. Sift 1½ cups flour, ½ teaspoon soda, 1 teaspoon salt and 1 teaspoon cinnamon and add to above mixture. Stir in 2 cups oatmeal and ½ cup nutmeats. Grease cookie sheets and bake at 400° for 15 minutes.
RICE RENWICK
Cook ½ cup rice till tender in 2 cups milk. Remove from stove. Add ½ cup sugar, 1 package ( 3 oz.) lemon jello dissolved in:
½ cup hot water
1 teaspoon vanilla
½ teaspoon salt
Let cool. When partially set, add ½ pint whipped cream or Cool Whip. Refrigerate 1 hour.
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Thank you to Friedman's Microwave for letting us pass along a couple of the recipes they fixed the day we broadcast live from their Westdale store. Truly enjoyable and worth trying!
LAZY DAY LASAGNE
1 pound beef
1 (14½ ounces) tomatoes,
undrained
1 (6 ounces) tomato paste
1½ teaspoon salt
1½ teaspoon basil
½ teaspoon oregano
8 lasagna noodles
1/8 teaspoon garlic powder
½ cup water
2 cups cottage cheese
¼ cup parmesan cheese
1 egg
1 tablespoon parsley flakes
2 cups shredded mozzarella cheese
Crumble ground beef into 1½ quart casserole. Microwave on high 5-6 minutes or until no longer pink, stirring once to break into pieces, drain. Stir in tomatoes, tomato paste, salt, basil, oregano, garlic powder and water. Microwave on high 4-5 minutes or until mixture boils. Combine cottage cheese, parmesan cheese, egg and parsley flakes. Mix well. Pour 1½ cup sauce mixture into 12 x 8 glass dish. Spread evenly. Place 4 uncooked noodles over sauce. Top with 1 cup cottage cheese mixture, spreading evenly. Sprinkle with ½ mozzarella cheese. Spoon 1 cup sauce evenly over cheese. Place 4 noodles on sauce and top with layer of remaining cottage cheese mixture, mozzarella cheese and tomato sauce. Cover tightly with plastic wrap. Microwave on high 15 minutes, rotate dish. Microwave on 50% power for 15-20 minutes or until noodles are tender. Remove plastic wrap and sprinkle with additional 2 tablespoons parmesan cheese. Microwave on high uncovered 1½-2 minutes or until cheese is melted. Let stand 10 min. before cutting into squares.
MICROWAVE CUSTARD
In 4 cup measurer place 1¾ cups milk, ¼ cup sugar, 3 eggs, ¼ teaspoon salt, and ½ teaspoon Vanilla. Beat with rotary beater till combined. Pour into four 5 or 6 ounce custard cups. Top with nutmeg. Microwave 4½-5 minutes on high.
BUTTERNUT SQUASH IN MICROWAVE
Cut in half. Scoop out seeds, put cut side down. Cover with plastic wrap. Microwave 10-12 minutes, till it tests done. Add butter, brown sugar; microwave till done.
FRIEDMAN'S GARDEN MELODY
1½ pounds fresh broccoli
2 small zucchini
½ medium cauliflower
3 tablespoons butter
½ teaspoon garlic salt
2 medium tomatoes
¼ cup parmesan cheese
Cut broccoli into pieces about 2½ inches long with stalks about ¼ inch thick. Place around edge of 12 inch glass serving platter. Cut cauliflower into smaller sized pieces and place between broccoli stalks. Slice zucchini and mound in the center of plate. Cover with plastic wrap. Cook on high 4-6 minutes or until vegetables are almost tender. In a glass dish melt butter and add garlic salt. Pour butter over vegetables, sprinkle with cheese, add tomato wedges. Cook on high 1½-2½ minutes until tomatoes are heated.
A couple of ways to fix spaghetti squash.
SPAGHETTI SQUAW, STRAW & HAY
¼ cup butter or margarine
6 cups cooked spaghetti squash
¾ cup cooked sliced ham
strips
½ cup cooked peas
1 (2½ ounce) jar sliced
mushrooms, drained
2 egg yolks, beaten
1 cup whipping cream
1 cup grated parmesan cheese, (4
ounces)
1 spaghetti squash shell, cut lengthwise
placed in baking dish.
In large bowl, put butter or margarine. When melted add squash; fold in ham, peas and mushrooms. In small bowl, whisk egg yolks and cream until foamy. Slowly add this mixture to squash mixture. Drain pieces. Stir in half parmesan cheese. Take this mixture and put into squash shells. Cover with vented plastic wrap. Microwave at full power 7-10 minutes or until heated through and sauce thickens, tossing twice. Serve topped with remaining parmesan cheese.
SPAGHETTI SQUASH PIE
4 cups spaghetti squash, cooked
1 (8 ounce) can tomato sauce
1 tablespoon tomato paste
½ cup grated Romano cheese
½ pound ground beef
one 9 inch pie crust
2 eggs
pinch oregano
salt and pepper to taste
Mix cooked spaghetti squash with tomato sauce, tomato paste, cheese, and cooked ground beef. Place in pie shell. Beat eggs and pour over squash mixture. Add seasonings. Bake at 350° for 25 minutes. Serves 4.
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We would like to thank Kentucky Fried Chicken for sharing the "Colonel's" coleslaw recipe with Open Line and our listeners.
KENTUCKY FRIED CHICKEN COLE SLAW
cabbage
carrots
1 quart of Miracle Whip
1 quart of tarragon vinegar
2 pounds sugar
2 cups oil
salt to taste ... not much
MANAGEABLE COLE SLAW
½ cup Miracle Whip
½ cup tarragon vinegar
½ cup sugar
¼ cup oil scant
dash salt (optional)
Use with one head cabbage, a few carrots and onions.
PIZZA CASSEROLE
1½ pounds hamburger
½ cup chopped onion
¼ cup diced green pepper
½-¾ teaspoon garlic
salt
2 (8 ounce) cans tomato sauce
2 teaspoons chili powder
½ cup sour cream
2 can refrigerator buttermilk biscuits
1½ cups shredded mozzarella
cheese
1 egg, slightly beaten
Brown hamburger, onion and pepper. Simmer while preparing dough. Press 10 biscuits on bottom of greased 9 x 12 inch pan. Combine ½ of cheese, sour cream, and egg. Mix well. Add spices and tomato sauce. Remove meat from heat, stir in to sour cream mixture. Spoon over dough. Arrange remaining biscuits on top. Cover with remaining cheese. Bake at 375° for 25-30 minutes.
TACO SEASONING MIX
2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon corn starch
½ teaspoon crushed, dried
red pepper
½ teaspoon instant minced
garlic
¼ teaspoon dried oregano
½ teaspoon ground cumin
Combine all ingredients well in small bowl. Spoon onto square of aluminum foil. Fold to make it airtight --- use within six months. Enough mix for 1 pound ground beef. To use add ½ cup water
This proved to be a popular and easy one bowl recipe for homemade rolls.
DINNER ROLLS
2 cups flour
2 packages dry yeast
½ cup sugar
¼ teaspoon salt
Mix well.
Add 1 stick butter, cut in pieces
2 eggs
2 cups hot tap water
Mix.
Add 4 cups flour and mix well
Knead on floured board. Put in greased bowl. Let rise till doubled. Make rolls. Bake at 400° 10-15 Minutes.
BLUEBERRY ROLLS
(Makes 2 dozen)
Heat 1½ cups canned milk with ¼ cup margarine. In mixing bowl place 2 cups flour and 1 tablespoon yeast. Add warm milk mixture and 1 egg. Beat 3 minutes. Add 2 more cups flour; beat until it leaves sides of bowl. Let rise 1½ hours or until double in size. Punch down, let rest 10 minutes. Divide dough in half. Roll each half 14 x 8 inches in size. Brush each piece with 2 tablespoons melted margarine per piece (4 tablespoons total). Combine ½ cup sugar, 1 teaspoon grated lemon rind, 2 teaspoons cinnamon. Put half on each roll. Top with 2 cups blueberries, 1 cup on each roll. Roll up as with jellyroll. Cut each roll into a dozen pieces and put in greased 9 x 13 inch pan. Let rise for 1 hour. Bake 375° for 15 minutes. Frost with powdered sugar frosting.
CINNAMON ROLLS
Two loaves frozen bread dough: let rise according to directions. Roll out the dough; sprinkle with cinnamon and sugar; then cut into rolls.
1 package vanilla pudding
1 cup brown sugar
1 stick margarine
3 tablespoons milk
Mix, adding nuts if desired. Put sauce in bottom of pan, placing rolls on top. Bake in 350° oven for 20 minutes.
EAGLE BRAND MILK SUBSTITUTE
1 package vanilla pudding
1 cup brown sugar
1 stick margarine
3 tablespoons milk
Mix, adding nuts if desired. Put sauce in bottom of pan, placing rolls on top. Bake in 350° oven for 20 minutes.
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Thank you to the Iowa Egg Council in Ames for sharing these recipes and being on our show.
PEACH FROST
(1 Serving)
1 cup and 2 tablespoons instant
dry milk
½ cup warm water
¾ cup sugar
Mix warm water and milk till well blended. Then stir in sugar until it dissolves, using electric blender. Use in any recipe calling for Eagle Brand milk.
CIDERED EGGS
(6 Appetizer or Snack Servings)
1 medium peach, peeled and chunked
1 egg
½ cup lemon flavored yogurt
3 ice cubes
¼ teaspoon ground cinnamon
mint leaves (optional)
Place all ingredients except mint leaves in 5 cup blender container. Cover and blend until smooth, about 45 seconds. Pour into tall glass. Garnish with mint leaves, if desired. Serve immediately.
CREAM OF TOMATO SOUP
14 quarts of ripe tomatoes
7 medium sized onions
1 stalk celery
14 sprigs parsley
3 bay leaves
14 tablespoons flour
14 tablespoons margarine or butter
4 tablespoons salt
8 tablespoons sugar
2 tablespoons pepper
Wash and cup up tomatoes. Place in kettle to heat. Chop onions, celery, parsley and bay leaves. Add to tomatoes. Cook till celery is tender. Put mixture through a sieve. Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup, Stir to prevent burning. Add salt, sugar and pepper. Bring to boil. Fill cleaned jars. Process in water bath for 15 minutes. To serve: use straight or dilute with milk
HOMEMADE VEGETABLE SOUP
1 peck tomatoes (16 pounds)
4 pounds carrots
6 large onions
2 heads cabbage
3 red peppers
3 green peppers
2 bunches celery
10 pounds potatoes
1/3 cup salt
5 quarts water
Boil all ingredients one hour. Put in sterilized jars and seal. Makes 16-22 quarts.
CROCKPOT TOMATO SAUCE FOR SPAGHETTI, ETC.
8 cups chopped tomatoes, peeled
2 cups chopped onions
12 ounce can tomato paste
2 tablespoons oregano
2 teaspoons basil
2 bay leaves
4 teaspoons sugar
1 tablespoon salt
ground pepper to taste
garlic powder (optional)
Put all ingredients in crackpot, uncovered, Simmer 3-4 hours. Freezes easily.
BROCCOLI CHEESE SOUP
Foundation white sauce for cream
soups: (Makes 4 cups)
6 tablespoons butter
8 tablespoons flour
1 teaspoon salt
¼ teaspoon pepper
4 cups warm milk
Melt butter, stir in dry ingredients to form a roux (roo). Gradually add milk, using whisk to blend. Cook over low heat until thick and smooth.
For creamed broccoli: Use 1 package
frozen chopped broccoli; cook according to directions until soft. Gradually
add white sauce. Add 4 slices (individually wrapped) American cheese. (Optional;
¼ to 1/3 cup white wine.)
LAVENDER PUNCH
1 (12 ounce) can Welch's grape juice
¼ cup lime juice
1 quart very cold water
1 quart vanilla ice cream, cut
in little pieces
1 quart ginger ale
Blend all the ingredients. Do not use an ice ring.
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SOUR CREAM PEACH PIE
2 cups chopped peaches
¾ cup sugar
2 tablespoons flour
1 cup sour cream
1 beaten egg
¼ teaspoon vanilla
pinch of salt
Topping:
¼ cup butter
1/3 cup brown sugar
1/3 cup flour
½ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon cloves
Combine first set of ingredients. Spoon into 9 inch pie shell Bake 350° for 35 minutes or until custard is set. Cream topping ingredients. Sprinkle on pie. Bake 10 minutes and let cool.
PRETZEL SALAD
2¾ cups crushed pretzels
1½ sticks oleo, melted in
a large pan
Add pretzels, stir well and bake at 350° for 10-15 minutes. Cool
1 (8 ounce) cream cheese at room
temperature
1 cup sugar
1 package Dream Whip, prepared
Beat cream cheese and sugar and fold into Dream Whip, spread over pretzels. Put 2 cups of orange juice in a pan and bring to boil. Add 2 (3 ounce) packages of strawberry jello. Add 2 packages of frozen strawberries. Chill this mixture. Add to pretzels. Refrigerate.
SOUR CREAM APPLE PIE
5 large tart apples
1 9 inch pastry lined pie
pan
1 tablespoon lemon juice
¾ cup sugar
1/3 cup flour
¼ teaspoon salt
¼ teaspoon nutmeg
¼ cup or ½ stick
butter or margarine
1 teaspoon cinnamon
½ cup sour cream
Cut apples into thick slices in the shell. Sprinkle with lemon juice. Mix sugar, flour, salt, cinnamon and nutmeg. Cut in butter till crumbly. Spoon over apples, top with sour cream. Bake at 400° for 25 minutes and 350° for 20-25 minutes.
Dave and I managed to have a really busy summer with our travels taking us to Friedman's Microwave and the Farmer's City Market, along with guests from the Iowa Egg Council, Judy Jardine, and Marlene Leising, author of "Everyday and Gourmet Microwave Cookbook".
This is rather a special issue of the Bulletin ... while Dave was on vacation, Steve Carpenter and I spent a week playing Christmas music and collecting recipes of the holiday flavor. We were really out of season with the outdoor temperatures reaching over 100°, but we hope you will enjoy having and using the recipes our listeners phoned in. There are a lot of nice fruitcake recipes that really should be started now.
Also, you will find enclosed an order form for Christmas Gift Subscriptions to the Open Line bulletin. Once again this year we will be sending you the gift cards to pass along. Please remember that we should receive them by November 30th to assure time for mailing the gift cards to you.
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