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By the way, with the number of football games on television this year, everyone who wants to can have their own tailgate party at home with some friends right in the living room. You should be able to find quite a few ideas in the bulletin for your own pre game get togethers. Even if you're not a sports fan you can still enjoy the company of others and good food as you celebrate the beautiful Iowa autumn.
STUFFED ROUND STEAK ROLLS
3
pounds round steak, ¼ inch thick
2
tablespoons butter
½
cup seasoned flour
4
bacon slices, cut in half
1
cup beef broth
1
cup dry wine
2
bay leaves
2/3
cup filling (parsley, onion, green pepper and celery)
Cut steak into strips, 3 x 5 inches. Place ½ slice bacon on each strip with 1 tablespoon filling. Roll it up and fasten with toothpicks. Roll in flour. Melt butter and sauté rolls. In a Dutch oven, add broth, wine and bay leaves. Simmer 1 hour covered. Add small onions and carrots. Cook 20 minutes.
POOR MAN'S FILET
2
pounds ground chuck
1
envelope onion soup mix (dry)
2
tablespoons Worcestershire sauce
2
cups Pepperidge stuffing mix
½
cup tomato juice
8
strips bacon
Mix well and make into patties. Wrap with bacon strips. Fry until done.
SOUR CREAM SWISS STEAK
2
pounds round steak flour
1
teaspoon salt
¼
teaspoon pepper
¼
teaspoon paprika
¼
teaspoon mustard
1
garlic clove, pressed
1
pinch garlic powder
½
cup chopped onion
¼
cup oil
3
tablespoons butter
¾
cup water
3
tablespoons soy sauce
3
tablespoons brown sugar
¾
cup sour cream
Preheat oven to 300°. Cut meat into serving size pieces. Pound flour into each piece (as much as it will hold). Mix salt, pepper, paprika, and mustard. Dust on the meat. Heat the oil in a pan. Add butter. Sear steak on 1 side and turn. Add garlic, onion, and the remaining ingredients. Cover and bake 1 hour until tender.
ROUND STEAK ROLL-UPS
For each roll up use 1 piece round steak, 4-5 inches long; sprinkle with barbecue spice. Add one slice bacon, onion and stuffing. Roll up and skewer with toothpicks. Fry in Crisco and brown each side. Boil in water until done.
RICE PILAF
½
pound margarine
1
large onion, chopped
2
tablespoons oregano
2
cups water
1
can sliced mushrooms
2
cups long grained rice
3
cans beef consommé
Melt butter, brown onion, rice, mushrooms and oregano. Simmer 20 minutes. Add liquids. Bake 60 minutes at 400° or until rice is cooked. Serves 10-12.
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Our thanks to the folks at the City Market for letting us do our show from there and for sharing the following recipes...
HAMBURGER
CABBAGE HOT DISH
(Stall
11-12 Lenora Watson)
1 large
head cabbage
1 can
tomato soup
1 pound
hamburger
1 small
onion, sliced thin
salt and
pepper
Cut up cabbage in a casserole. Pour the soup over the cabbage. Let set while you prepare the following: In a small skillet, brown hamburger and onion. Pour over the cabbage and tomato soup. Stir. Add salt and pepper. Bake 1 hour at 350°. If you want it more juicy, dilute tomato soup with ½ to 1 can water.
BREAKFAST
GREEN BEANS
(Stall
8 Frances Jandik, Swisher)
Cook 2 cups cut up green beans, and pour off liquid. Put into skillet with 1 tablespoon shortening, add onion and sauté until done. Scramble 3-4 eggs over this and cook.
HAM
SANDWICHES
(Stalls
20-21 Diane Bizek)
½
pound ham, cubed
½
pound American cheese, cubed or grated
1/3 cup
onion, diced
2 hard
boiled eggs, chopped
½
cup olives and pimentos, chopped
3 tablespoons
mayonnaise or salad dressing
½
cup chili sauce
Mix up and put on buns; wrap each in foil. Bake 20 minutes. Can be frozen and reheated. (Rewrap in Saran Wrap for microwave.)
PARMESAN OVEN FRIED CHICKEN
½
cup finely diced bread crumbs
1/3 cup
grated Parmesan cheese
2 tablespoons
chopped fresh parsley
¼
teaspoon garlic salt
¼
teaspoon pepper
6 breasts
of chicken, halved and skinned
¼
cup red Catalina Italian dressing
Vegetable
cooking spray
Combine the first 5 ingredients and set aside. Dip the chicken into salad dressing; dredge in bread crumb mixture. Place chicken, bone side down in a 9 x 13 x 2 inch baking pan, coated with cooking spray. Bake for 45 minutes at 350° or until tender. Serves 6. 190 calories per serving.
GOLDEN CHICKEN NUGGETS
3 whole
broilers fryer breasts, skinned, boned, and cut into 1½ inch pieces.
Mix:
1 egg,
slightly beaten
½
cup water
¼
teaspoon salt
2 teaspoons
sesame seed
½
cup flour
1 quart
oil for frying
Pour oil into fryer and heat to 375°. Dip chicken into batter and fry 3-5 minutes or until golden brown.
ZUCCHINI CASSEROLE
1½
pounds zucchini (6 small) cooked until tender in salt water and drain
1 pound
ground beef
½
cup chopped onion
½
cup bread crumbs
¾
teaspoon salt
¼
teaspoon thyme
½
teaspoon pepper
¼
cup flour
2 cups
milk
4 ounces
cubed American cheese
1 cup
bread crumbs (pour 1 tablespoon melted oleo over the bread crumbs)
Cook beef and onions until brown and drain. Stir in ½ cup bread crumbs and seasonings. Add flour and milk and blend until thick. Stir in cheese. Put zucchini in a 1½ quart casserole and top with meat mixture. Toss lightly and top with 1 cup buttered bread crumbs. Bake at 350° for 30-35 minutes.
LOW-CAL MICROWAVE TANGY SWEET AND SOUR SHRIMP
1 (8 ounce)
can chunk pineapple (or fresh), drained
½
green pepper, cut in strips
¼
cup sliced green or regular onion
1 teaspoon
instant vegetable bouillon
½
cup water
2 tablespoons
brown sugar
1 tablespoon
corn starch
2 teaspoons
vinegar
4½
ounce can shrimp, drained and rinsed
Combine all of the ingredients, except shrimp, in a 1½ quart casserole. Cover with a lid or plastic wrap. Microwave on full power for 3-4 minutes or until slightly thickened. Stir halfway through. Add shrimp and cover. Cook full power until heated through (1-2 minutes)
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Believe it or not, but Open Line did find a new way to use zucchini.. a recipe we did not have in our notes.
ZUCCHINI PANCAKES
1 cup shredded
zucchini
1 beaten
egg
2 teaspoons
baking powder
2 cups
flour
salt to
taste.
Add milk as needed. Mix well and fry.
CABBAGE PATTIES
Cook 2 cups cabbage (cut fine) until tender. Drain. Mix in ½ cup onions (chopped fine), 1 beaten egg, ½ cup Bisquick mix, salt and pepper to taste. Stir to make a stiff batter. Drop by teaspoons on a greased fry pan. Spread dough out to make circles. Brown on both sides.
LIME-VEGETABLE SALAD
3 ounce
package lime jello
1 cup
boiling water
Stir until dissolved and add ¾ cup cold water, dash of salt, and 2 teaspoons white vinegar. Cool in the refrigerator until syrupy.
1 cup grated,
peeled cucumber cup grated, unpeeled zucchini or ½ cup grated, unpeeled
summer squash
1 small
grated carrot
1½
teaspoons grated onion
Add to the cooled syrup and stir; cover and refrigerate.
VEGETABLE SALAD
1 cup sugar
½
teaspoon salt
½
teaspoon pepper
½
cup oil
¾
cup white vinegar
1 tablespoon
water
Boil to dissolve sugar and cool.
1 (16 ounce)
can white kernel corn
1 (16
ounce) can French style green beans
1 (16
ounce) can small peas
1 small
jar pimentos
1 cup
(or less) sliced black olives (optional)
1 cup
diced celery
2 tablespoons
minced onion or 1 small diced onion
1 cup
green pepper, diced
1 cup
shredded carrots
Add cooked syrup and let stand at least overnight. Stir once in awhile.
Our thanks to Susan Uthoff from the Linn County Iowa State Extension Service for being on our show and sharing this recipe with our listeners.
ZUCCHINI JAM RECIPE
6 cups
grated, peeled zucchini
6 cups
sugar
½
cup lemon juice
1 cup
crushed pineapple
2 (3 ounce)
packages apricot gelatin
Cook the grated zucchini until transparent (12-15 minutes.) Add sugar and lemon juice and heat almost to boiling or until sugar dissolves. Add crushed pineapple and boil 6 minutes. Remove mixture from heat and add gelatin stirring until dissolved. Pour jam into sterilized jars and seal. Let stand at room temperature 24 hours. Refrigerate and/or freeze.
CHERRY JAM
2 pounds
sour cherries
¾
cup water
1½
cups drained, canned pineapple chunks
7 cups
sugar
1 bottle
liquid fruit pectin
Pit cherries and add water, bringing to a boil. Cover and simmer for 15 minutes. Measure 3½ cups cherries with juice. Add pineapple, sugar and mix well. Heat to full, rolling boil. Stir constantly and boil hard for 3 minutes. Remove from heat and stir in fruit pectin. Skim and stir 15 minutes. Pour into hot jars and seal.
BLUEBERRY-RASPBERRY JAM
Wash and crush 1 quart blueberries and 1 quart red raspberries; combine. Reserve 4 cups fruit. If necessary, fill the last cup with water. Add 7 cups sugar, heat to full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in ½ bottle liquid fruit pectin. Skim and pour into hot sterilized jars. Seal. Makes 11-6 ounce jars.
V-8 JUICE
12 pounds
tomatoes (24 large)
1 cup
chopped carrots
1 cup
chopped celery
1 cup
chopped onions
4 teaspoons
salt
4 tablespoons
lemon juice
2 teaspoons
Worcestershire sauce
dash hot
pepper seasoning
Bring to a boil and lower heat. Cook 25 minutes. Press through a strainer. Ladle into quart jars. Juice should be hot. Process 5 minutes per quart in hot water.
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Gardening, gardening, gardening... Cucumbers, cucumbers, cucumbers. Pickles, pickles, pickles... Canning, canning, canning...
What more can we say about all the good things from your garden, hope some of the following recipes will help you to store your produce.
BREAD AND BUTTER CUCUMBERS
8-9 cucumbers,
about 4 inches long
1 large
onion
1 large
green pepper
¼
cup salt
2¼
cups water
2 cups
cider vinegar
2½
cups sugar
3 tablespoons
white or yellow mustard seed
1½
teaspoons celery seed
1 teaspoon
ground turmeric
¼
teaspoon ground cloves
Wash cokes. DO NOT peel but trim ends and slice thin (8 cups). Peel onion, quarter and slice thin. Quarter green pepper, remove seeds and membranes, rinse. Slice thin, crosswise. In a large bowl; stir salt, water, and vinegar. Add cukes, onion, green pepper and mix well. Cover and let stand at room temperature (about 3 hours). Drain, reserve liquid and cukes. Mix separately and pour reserved liquid into a saucepan. Add sugar, mustard seed, turmeric, celery seed and cloves. Stir over moderate heat until sugar dissolves. Bring to a boil and simmer, covered 15 minutes. Add reserved cucumber mixture. Bring to a boil and simmer, covered until cokes start to become transparent. Refrigerate or can.
BROWN SUGAR BREAD AND BUTTER PICKLES
12 cups
cukes, sliced
2 pounds
onions, peeled and sliced
2 green
peppers, seeded and shredded
Mix well and add ½ cup salt, cover and let set 3 hours.
4 cups
brown sugar
1 teaspoon
turmeric
½
teaspoon ground cloves
2 tablespoons
mustard seed
1 tablespoon
celery seed
4 cups
mild cider vinegar
Mix well and add vegetables. Place in sterile jars and seal.
AMANA HEALTH RELISH
2 medium
heads cabbage
8 medium
carrots
8 sweet
green peppers
8 sweet
red peppers
12 medium
onions
Grind together and mix with 1½ cups canning salt. Let stand 2 hours and drain well.
Syrup:
1½
pints vinegar
6 cups
sugar
1 teaspoon
celery seed
1 teaspoon
mustard seed
Heat to dissolve sugar. Mix the vegetables and liquid. Pour into sterilized jars and seal.
SWEET PICKLES
4 quarts cukes, cut in chunks. Slice 2 onions. Mix ¼ cup salt in water to cover the cukes and add 1 tray ice cubes. Let stand 3 hours, stirring occasionally. Drain. Mix and heat just to boiling: 5 cups sugar, 3 cups vinegar, 1½ teaspoons celery seed, 2 teaspoons mustard seed, and 1 teaspoon turmeric. Add pickles and onions when just ready to boil. Heat until mixture begins to simmer, stir occasionally. Pack in jars and seal.
PICKLED OKRA
Wash and trim okra. Soak in ice water 24 hours. In jars, place 1 clove garlic, 1 clump dill and a strip of red pepper. Rinse the okra and place in jars.
Mix together:
1 quart
vinegar
2 quarts
water
1 cup
pickling salt
1 pea
size piece alum
Bring to a boil for 10-15 minutes. Pour into jars and let stand 1 hour or until it stops bubbling. Refill jar and tighten lid.
PICKLED TURNIPS
2 pounds
turnips, washed and sliced thin
1 cup
sugar
1 cup
water
¼
cup white vinegar
¼
cup canning salt
¼
teaspoon yellow food coloring
Bring the last 5 ingredients to a boil. Boil hard for 2-3 minutes. Pour over turnips and cover tightly. When cool, refrigerate.
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Wow! A couple of recipes only for the brave...
PICKLED HOT PEPPERS
1 gallon
hot peppers
1½
cups salt
2 tablespoons
sugar
1 clove
garlic
1 tablespoon
horseradish
5 cups
vinegar
Wash and drain peppers. Cut 2 small slits in each pepper. Dissolve salt in 1 gallon water and pour over peppers. Let stand 12-18 hours. Rinse and drain. Add sugar, garlic, horseradish and 1 cup water to vinegar. Simmer 15 minutes. Remove garlic. Pack peppers into hot jars. Heat pickling liquid to boiling and pour over peppers. Seat at once.
CANNED JALAPENO PEPPERS
Pack tightly in jars. Heat to boiling:
1 cup vinegar
¼
cup water
¼
cup olive oil
1 teaspoon
canning salt
1 teaspoon
pickling spices
Pour over peppers in jar. Secure tightly. Process 10 minutes in boiling water bath.
BOTTLED HELL
2 cups
chopped hot peppers (remove seeds)
½
cup white vinegar
1½
cups white vinegar
2 (12
ounce) bottles ketchup
Mix 2 cups chopped hot peppers with 1½ cup vinegar. Let stand 30 minutes. Add 1½ cups vinegar and 2 bottles ketchup. Simmer 15-20 minutes. Pour into sterilized jars. Cool and seal. NOTE: Wear rubber gloves.
DILL PICKLED GREEN BEANS
Fill jar
with ½ water and ½ vinegar
1 tablespoon
salt
½
teaspoon red pepper powder
2 garlic
cloves, mashed
Dill to
taste
Pack whole green beans into jar. Heat solution and poor over the beans. Seal.
HOMEMADE LEMON ICE CREAM
1 cup boiling water. Dissolve 3 ounce package lemon jello in water. Add 1 ¼ cups sugar and 1/8 teaspoon salt, stir. Add 1 (6 ounce) can thawed lemonade concentrate, 2 cups whipping cream, and 4 cups half 'n half. Mix well and place in an ice cream freezer. Prepare as usual.
An annual favorite on Open Line. Guess it's about time to have it in the bulletin for your convenience.
FIRE AND ICE TOMATOES
¾
cup vinegar
1½
teaspoons celery salt
1½
teaspoons mustard seed
½
teaspoon sugar
1/8 teaspoon
red pepper
1/8 teaspoon
black pepper
1 teaspoon
salt
1 teaspoon
garlic salt
¼
cup cold water
Combine all the ingredients and bring to a boil 1 minute. Set aside. Take 6 large peeled tomatoes, 1 large green pepper (cut into strips), 1 large red onion, 3-4 stalks of celery (cut into pieces) and 2 large cucumbers in pieces. Pour hot brine over the vegetables and refrigerate overnight.
MOM'S CRABAPPLE PICKLES
Make a syrup:
½
cup vinegar
2 cups
sugar
3½
cups water
1 stick
cinnamon, broken
Cook until sugar dissolves. Use small, whole crabapples. Do not peel or seed. Poke with a needle a few times. Place apples in syrup and gently boil until translucent. Place in jars; pour in syrup and seal.
CANNING
PEARS
(Cold
Pack)
Use ripe, but not over ripe pears; cut in half. Remove core. Drop in brine of: 2 tablespoons salt, 2 tablespoons vinegar to 1 gallon water. This will prevent fruit from browning while you are preparing to can. Pack in jars and add Fruit Fresh or similar product. Cover with syrup and leave ½ inch head space. Adjust lids. Thin syrup: 2 cups sugar to 4 cups water. Thick syrup: 3 cups sugar to 4 cups water. Hot pack: Same procedures as above, but boil syrup before packing in the jars.
MOVING? Make sure your "BEST OF THE OPEN LINE" Bulletin goes with you! Send your new address and an old mailing label to:
BEST OF
THE OPEN LINE
P.O. Box
2147
Cedar
Rapids, Iowa 52406
Page 6 Top of Page
If we had to pick a favorite recipe for each bulletin, I suppose this would have to be it. We received a lot of requests.
APPLE-RING CUKES
2 gallons cucumbers, peeled, cut and seeded. Soak 24 hours in 2 cups slack lime and 8 ½ quarts water. Drain and rinse three times.
Simmer: 1 cup vinegar, 1 ounce red food coloring, 1 tablespoon alum and enough water to cover cucumbers. Add the cucumbers and simmer 2 hours. Drain and discard liquid.
Syrup:
2 cups
vinegar, 2 cups water, 6 ounce candied red hots, 8 cups sugar, 6 sticks
cinnamon. Bring to a boil and pour over the cuke rings and let stand overnight.
Heat and pour syrup over the rings for 3 mornings. On the 4th morning,
heat the syrup, put cukes in a jar and pour the syrup over. Pack and seal.
Boil in hot water for 10 minutes.
MARASCHINO CHERRIES
Wash, stem and pit light colored cherries. Save the juice and pits. Place the cherries in a shallow pan. Make syrup with 3 parts sugar to 1½ parts cherry juice. Add a few drops red coloring. Boil gently 10 minutes. Remove from the heat and let stand 6-12 hours. Drain the cherries and pack into hot canning jars. Crush pits, using ½ cup pits to 1 quart syrup. Put pits into cheese cloth, tie securely. Add to syrup and boil 5 minutes. Remove pits and pour hot syrup over the cherries and let set at least one week.
FRUIT-STUFFED MELON
1 large
melon (cantaloupe)
½
package raspberry jello
½
cup boiling water
½
cup fruit juice and cold water
½
cup mixed sliced peaches and blueberries
2 packages
cream cheese
Cut slice from one end of melon. Scoop out seeds. Dissolve gelatin in boiling water. Add fruit juice and cold water, when chilled, add fruits and stuff melon with mixture. Replace slice. Pare melon (remove skin), frost with cream cheese. Chill, cut and serve.
How about you. . . I had forgotten about graham crackers and some of the good things they can be made in to?
REFRIGERATOR GRAHAM CRACKER CAKE
1 pound
graham cracker crumbs
1 pound
diced marshmallows
1 pound
chopped dates
1 cup
chopped nuts
½
cup sweetened, condensed milk
½
cup milk
Mix well and place in a 9 x 13 inch pan and chill.
LEMON CRUMB DESSERT
6 ounce
package lemon jello
1½
cups sugar
¼
teaspoon salt
2 cups
boiling water
1½
teaspoons grated lemon rind
1/3 cup
lemon juice
3 2/3
cups (2 cans) undiluted evaporated milk, chilled
2/3 cup
melted butter
4 cups
vanilla wafers or graham cracker crumbs
Dissolve jello, sugar, and salt in boiling water. Add lemon rind and juice. Chill until very thick. Add evaporated milk and whip until very fluffy. Meanwhile, mix butter and crumbs. Press firmly into a 9 x 13 inch pan. Reserve 1/3 cup of crumbs for garnish. Spoon gelatin mixture into pan and sprinkle with the reserved crumbs. Chill until firm.
LEMON BREAD PUDDING
¼
cup butter or margarine
4 slices
bread (fresh and cubed)
2/3 cup
sugar
1 teaspoon
grated lemon peel
2 tablespoons
lemon juice
1 cup
whole milk
3 eggs
1/3 cup
raisins
cinnamon
to taste
Melt butter in a 1 quart casserole. Add bread, lemon peel, juice, sugar, and raisins. Toss lightly. Combine milk and eggs. Pour over bread. Sprinkle on cinnamon and place casserole in a larger dish and fill with 1 inch water. Microwave 10-12 minutes.
TO PROOF YEAST
Dissolve 1 package yeast in ¼ cup warm water. Add 1 teaspoon sugar and stir well. Let set 10 minutes. The yeast will bubble if active. If the yeast does not bubble it is inactive.
The post office does not forward 3rd class mail. If you move, you must tell us your new address. Otherwise, the bulletin will not reach you. Remember, we must have your old address and zip code, as well as the new. Please allow at least 30 days for the change to be made.
Page 7 Top of Page
STRAWBERRY PECAN PIE
Crust Mix:
3 egg
whites
¼
teaspoon
baking powder
1 cup
sugar
1 teaspoon
vanilla
12 soda
crackers, crushed
½
cup broken pecans
Filling
Mix
1 pint
fresh or 16 ounce package frozen berries
½
pound marshmallows
½
pint heavy cream, whipped
Few drops
red food coloring (optional)
Crust:
Beat whites and baking powder until frothy and soft peaks form. Add sugar gradually and beat until whites are stiff and glossy. Add vanilla. Fold in cracker crumbs and pecans. Spread in buttered 9 or 10 inch pie plate. Build up the sides to form shell. Bake at 325° for 30 minutes and cool.
Filling:
Prepare berries and let stand while preparing crust. Drain, reserve juice or thaw and drain frozen berries. Heat ½ cup berry juice and add marshmallows. Cook. Stir until marshmallows melt and chill until partially set. Fold whipping cream and berries into marshmallows. Add few drops food coloring it desired. Pile into cooled crust; chill and serve. Garnish with berries.
To allow for slow mail delivery, please wait a minimum of 3 weeks after publication before inquiring by mail, about the lost or missing issues.
FROSTED
ORANGE CREAM
(Makes
2 Servings)
¼
cup Tang
2 tablespoons
sugar
1 cup
water
½
cup milk
½
teaspoon vanilla
2 cups
crushed or cracked ice
Blend together.
Your address label tells when your current subscription expires. The number after your name is the month of the last issue you will receive.
CHERRY PECAN BREAD
2 cups
all purpose flour
1 teaspoon
baking soda
½
teaspoon salt
¾
cup sugar
½
cup butter or margarine
2 eggs
1 teaspoon
vanilla
1 cup
buttermilk
1 cup
chopped pecans
1 (10
ounce) jar maraschino cherries, drained and chopped (1 cup)
Lightly grease loaf pan. Mix the flour, soda, salt and set aside. In a large mixing bowl, cream together butter and sugar. Add eggs and vanilla; beat until light and fluffy. Alternately add flour and buttermilk. Mix to blend. Fold in nuts and cherries. Pour into loaf pan and bake at 350° for 55-60 minutes. Remove from the pan and cool.
HOT PEACH DELIGHT
4 canned
peach halves, drained
4 tablespoons
crushed pineapple, drained
4 teaspoons
lemon juice
4 tablespoons
cherry preserves
Arrange peaches in a circle on microwave safe plate. Fill the center of each with 1 tablespoon pineapple and 1 teaspoon lemon juice. Top with 1 tablespoon cherry preserves. Microwave on high 2-3 minutes and serve immediately.
MICROWAVE CHOCOLATE CHERRY SURPRISE CAKE
1 (18 ½
ounce) package chocolate cake with pudding
¼
cup oil
¾
cup water
3 eggs
1 teaspoon
almond extract
1 cup
cherry pie filling
Lightly oil or spray a microwave safe fluted tube pan. Sprinkle sides with granulated sugar. Shake out excess. Mix the ingredients together and beat per package directions. Microwave 10 minutes half power. Rotate once. Turn to full power and cook 6-8 minutes more, rotate once. Let stand 5 minutes in pan. Turn out and cool.
Creamy Cherry Frosting:
9 ounce
carton Cool Whip, thawed
2 tablespoons
maraschino cherry juice
½
teaspoon unflavored gelatin
sliced
almonds
Sprinkle gelatin in juice to soften. Heat 10-15 seconds in microwave on high. Cool. Whip into topping with wire whip. Frost cake and top with nuts. Refrigerate.
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MUSTARD WITH BEER
1 (2 ounce) can dry mustard
½ cup beer
½ cup vinegar
3 eggs
¾ cup sugar
In a double boiler, mix mustard, beer and vinegar. Let stand 30 minutes. Beat eggs and mix in sugar. Mix all together and cook in double boiler until thick.
MEAT MARINADE
2/3 cup wine vinegar
2/3 cup salad oil
½ teaspoon garlic powder
½ teaspoon pepper
½ teaspoon leaf thyme
1 teaspoon salt
1 teaspoon rosemary
Mix and marinate meat for 34 hours,
VANILLA EXTRACT
1 vanilla bean
8 ounces bourbon or rum
Slice the bean lengthwise, soak in bourbon or rum for 1 month. Remove vanilla bean and place liquid in a jar and cap tightly.
GREEN APPLE PUDDING
(August 1971 Bulletin)
Peel, core, and slice enough green
apples to fill 1 quart
3 tablespoons lemon juice
¼ cup water
1 cup sugar
1 teaspoon cinnamon
¾ cup flour
6 tablespoons butter
Sprinkle apples with lemon juice and water. Mix ½ sugar with cinnamon and sprinkle over apples. Mix remainder sugar with flour and salt. Work in butter and margarine until crumbly. Spread mixture over apples, smoothing with back of spoon. Bake 375° for 40 minutes.
Where does the time go... ? Seems like we just start planting and talking about the garden and here we are cleaning it up. If it seems like a lot of this bulletin was reserved for canning, your probably right. Seems we received page offer page of new and favorite canning recipes. If they're not too late for use this year, mark and save for next. Seems holiday gift subscriptions for "The Best of the Open Line Bulletin" have become an annual event for the last six years, so let's make it seven. Please find enclosed an order form for your use. The only change is that WMT Radio will be sending the gift card DIRECTLY to the RECIPIENT of the gift subscription (no exceptions please). Deadline is November 30, 1984. Please read carefully and complete the form correctly. Wishing everyone a healthy autumn season and a Happy Halloween!
S.K.R.
Please respond promptly to your renewal notice. It is the only one you will get. Your renewal must be received by the date shown on that notice. Otherwise, you will miss at least one issue.
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