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We made it back from Alaska in one piece, and with many fond memories and many new friends! If you ever, get the chance to see first hand our northernmost state, by all means do it! It is truly the final frontier, largely unsoiled by our modern technology. By the way, most people know Alaska is the Northernmost state. It's also the Westernmost state. But did you know Alaska is also the Easternmost state? The International date line crosses Alaska, making part of it technically in the East.
The food was absolutely remarkable! If you are ever in the neighborhood, stop by the famous Fairbanks Salmon Bake, featuring fresh Salmon flown in from Stika, baked over Alder wood coals... you will love it!
I think you'll also love most of the recipes in this issue of your bulletin, enjoy!
CREAMY ZUCCHINI SOUP
2
tablespoons margarine or butter
1
medium onion, chopped
2
medium potatoes, peeled and thinly sliced
1
pound zucchini, thinly sliced
3
cups chicken broth
2
tablespoons lemon juice
¼
cup chopped fresh parsley
½
teaspoon salt
¼
teaspoon freshly ground pepper
1
cup plain yogurt or sour cream
¼
cup chives or green onion tops
In a three quart microwave casserole, combine butter or margarine, add onions, microwave on high 2-3 minutes until onion is translucent. Add potatoes. Cover dish tightly. Cook on high 6-8 minutes, until potatoes are tender, stirring once. Add zucchini; cover dish. Cook on high 4-6 minutes, until zucchini is tender, stirring once. Pour into blender or food processor and puree. Return to casserole. Stir in broth, lemon juice, parsley, salt and pepper. Cover tightly; microwave on high 6-8 minutes, stirring once. Spoon into bowls and top with sour cream or yogurt. Garnish with chives or onion tops. Serves 4 to 6.
YOGURT BUNDT CAKE
2
¼ cups flour
2
cups sugar
½
teaspoon salt
½
teaspoon soda
8
ounces pineapple yogurt
1
cup butter, softened
1
teaspoon vanilla
3
eggs
GLAZE
1
cup powdered sugar
1
tablespoon lemon juice
Pre beat oven to 325°. Grease and flour 12 cup bundt pan Blend cake ingredients at low speed until moist. Beat 3 minutes at medium speed. Pour into prepared pan. Bake at 325° 55-60 minutes. Cool until lukewarm. Turn onto serving plate. Cool. Blend glaze ingredients and pour over cake.
TOFFEE TUNNEL CAKE
1
cup butter, softened
1
(8 ounce) package cream cheese, softened
1½
cups sugar
1½
teaspoons vanilla
4
eggs
2
½ cups flour
2
teaspoons baking powder
½
teaspoon salt
½
cup peanut butter
1/3
cup chocolate syrup
2
(5/8 ounce) Heath Toffee Bars, crushed
Grease a 10 inch bundt pan. Combine butter, cream cheese, sugar and vanilla until light and fluffy (about 5 minutes). Add eggs one at a time, beating well after each egg. Add flour, baking powder and salt. Blend at low speed until moist. Beat 3 minutes at medium speed. Spoon 2/3 of batter into pan. Combine peanut butter with chocolate syrup and crushed candy bars. Mix well. Add this to remaining 1/3 of batter and mix well. Carefully spoon batter in pan. Bake in 325° oven for 80-85 minutes. Cool upright in pan 15 minutes. Remove from pan and cool completely before serving.
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There always seems to be a favorite recipe during the months before the "bulletin” is published and this is one of them. . .
ZUCCHINI BUNDT CAKE
1 package
pecan coconut frosting mix
2½
cups flour
1¼
cups sugar
1 tablespoon
cinnamon
1 teaspoon
salt
1 teaspoon
soda
¼
teaspoon baking powder
2 cups
shredded zucchini
1 cup
cooking oil
1 tablespoon
vanilla
3 eggs
Glaze:
1 cup
powdered sugar
1 tablespoon
butter, melted
1 tablespoon
milk
Grease and flour a 12 cup fluted bundt pan. Combine all cake ingredients and beat for 2 minutes on high. Pour into prepared pan. Bake at 325° for 60-70 minutes. Cool upright in pan for 30 minutes. Turn onto serving plate and cool completely. Combine all glaze ingredients. Blend until smooth and spread on cake. Serve.
COLONIAL INNKEEPER'S PIE
1-10 inch unbaked pie crust
Filling:
1½
squares unsweetened chocolate
1½
cups water
2/3 cup
sugar
¼
cup butter
1½
teaspoon vanilla
Topping:
1 cup chopped nuts
Batter.
1 cup
sifted flour
¾
cup sugar
1 teaspoon
baking powder
½
teaspoon salt
¼
cup soft shortening
½
cup milk
½
teaspoon vanilla
1 egg
Prepare filling by melting chocolate in water with sugar; stir constantly. Bring to boil. Syrup will be very thin. Remove from heat. Add butter and vanilla. Set aside. Mix flour and dry ingredients in bowl. Add shortening, milk and vanilla. Beat well. Add egg. Beat 2 minutes more. Pour in unbaked crust. Pour filling as evenly as possible over batter. Sprinkle with nuts. Bake at 350° for about 55 minutes.
ZUCCHINI WEDDING CAKE
3 eggs,
beaten
2 cups
sugar
2 teaspoon
vanilla
1 teaspoon
almond flavoring
1 cup
oil
2 cups
zucchini, peeled and shredded
3 cups
flour
1 teaspoon
baking powder
1 teaspoon
soda
1 teaspoon
salt
1 cup
pineapple, crushed and drained
½
cup nuts, chopped
Beat eggs and sugar Add flavoring and oil. Add zucchini. Add dry ingredients. Fold in pineapple. Pour into greased and floured 9 x 13 inch pan. Bake at 325°, for 50 minutes.
DIETERS RAISIN CAKE
2 teaspoons
brown sugar or brown sugar substitute
2 teaspoons
coconut
4 tablespoons
raisins
½
teaspoon baking soda
4 tablespoons
boiling water
1 teaspoon
vanilla dash cinnamon
4 teaspoons
mayonnaise
2 teaspoons
sugar substitute
6 tablespoons
flour
Sprinkle soda and cinnamon over raisins. Pour boiling water over raisins. Let stand for 5 minutes. Add remaining ingredients except for coconut and brown sugar. Place into baking dish sprayed with Pam. Sprinkle brown sugar and commit over top. Bake at 350° for 20-25 minutes.
$500.00 PRIZE WINNING SUMMER CITRUS SURPRISE
1½
cups crushed vanilla wafers
¾
cup melted butter or margarine
½
cup butter or margarine
1½
cups sugar
1 cup
fresh lemon juice
1 teaspoon
grated lemon rind
6 eggs.
slightly beaten
1 pint
lime sherbet
1 (11
ounce) can mandarin oranges
1 (15
ounce) can pineapple tidbits
Crush wafers. Mix with melted butter. Press into a 9 inch pie tin. Freeze. Combine next five ingredients in heavy saucepan. Cook over low heat until thick. Stir constantly. Cool. Pour into bowl surrounded by ice water. Stir into shell. Freeze. Soften sherbet. Add fruit. Spread on top. Freeze.
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PEANUT BUTTER PIE
Crust:
10 cups
graham cracker crumbs
¼
cup sugar
6 tablespoons
butter, melted
Combine and press into a 9 inch pie plate. Bake at 425° for 9-10 minutes. Cool.
Filling.
3 ounces
cream cheese, softened
1 cup
powdered sugar, sifted
¼
cup milk
1 cup
smooth peanut butter
2 teaspoons
vanilla
1½
cups whipping cream, well chilled
Beat first two filling ingredients until fluffy and light. Beat in next three ingredients. Whip cream. Beat in 1/3 of whipping cream to cream cheese mixture. Fold in remaining whipped cream. Pour into pie shelf. Sprinkle with 3 tablespoons peanuts. Chill at least four hours before serving.
PEACH N' COCONUT PIE
4 cups
sliced peaches (6-7)
1 teaspoon
lemon juice
1/3 cup
honey
1½
tablespoons tapioca
1/3 cup
chopped dates
¼
cup whole wheat flour
3 tablespoons
butter, softened
¾
cup grated coconut
Combine first four ingredients in bowl. Combine next three ingredients. Sprinkle half of the coconut in bottom of 9 inch pie shell. Combine first two mixtures. Pour over coconut. Bake at 350° for 20 minutes. Top with remaining coconut. Bake 10 minutes more.
MELON CHUTNEY
2 cantaloupes,
peeled, seeded and cubed
1 large
onion, chopped
1 green
pepper, chopped
½
cup candied ginger, chopped
1 clove
garlic, minced
1 lime,
seeded and chopped
½
lemon, seeded and chopped
1 teaspoon
cinnamon
½
teaspoon ground cloves
½
teaspoon ground allspice
¾
teaspoon salt
2 cups
brown sugar
2 cups
cider vinegar
¾
cups white raisins
Combine all ingredients in heavy pot and bring to a boil. Reduce heat. Cook 1½ to 2 hours, or until syrup is thick, stirring frequently. Put into hot sterilized jars and seal, or store in refrigerator.
What would the fall issue of the "bulletin" be without recipes to help you use the produce from your garden. We tried to select some dishes that are a little bit different, and hopefully, good.
CINNAMON RINGS
2 gallons
large green cucumbers
2 cups
pickling salt
8½
quarts water
7 cups
vinegar
1 tablespoon
powdered alum
1 teaspoon
green food coloring
12 cups
sugar
4-6 sticks
cinnamon
Cut unpeeled cucumbers crosswise into thirds. Remove seeds. Cut each piece into ½ inch rings. Add salt and 8 quarts water. Let stand 5 days. Drain. Combine 1 cup vinegar, alum, food coloring in kettle. Add cucumber rings and water to cover. Simmer for 2 hours; drain. Make syrup by bringing to boil 6 cups vinegar, 2 cups water, sugar and cinnamon. Pour over rings, let stand overnight. Drain syrup off, reheat, and pour over rings. Repeat for 3 days. On third day, pack in hot sterilized jars. Pour in boiling syrup and seal. Makes 9 pints.
GREEN TOMATO BREAD
1 cup oil
3 eggs,
beaten
2 cups
sugar
2 teaspoons
vanilla
2 cups
ground green tomatoes
3 cups
flour
1 teaspoon
soda
1 teaspoon
salt
¼
teaspoon cloves
½
teaspoon baking powder
2½
teaspoons cinnamon
¼
teaspoon nutmeg
nuts or
raisins (optional)
Stir together first five ingredients. Sift remaining ingredients, and add to liquid. Pour into two well oiled loaf pans. (Pans can be lined with wax paper.) Bake at 325° for about one hour. Note: Above spices can be replaced with 2½ teaspoons pumpkin pie spice. Apples or crushed pineapple can be substituted for ½ cup tomatoes.
GREEN TOMATO JAM
2 cups
ground tomatoes
2 cups
sugar
Boil for 15 minutes. Remove from heat. Add 3 ounce box of Jello (strawberry, raspberry or orange). Stir until dissolved. Seal in pint jam.
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Our thanks to the people who attended the Greater Jones County Fair in Monticello, and to those attending the live broadcasts of the Open Line. Just a few of the recipes the fair goers brought along to share with our listening audience.
APPLESAUCE DROP DOUGHNUTS
2 cups
flour
2 teaspoons
baking powder
½
teaspoon cinnamon
½
teaspoon nutmeg
2 eggs,
beaten
¼
cup sugar
2 tablespoons
shortening, melted
½
cup milk
½
cup applesauce
Sift first fair ingredients together. Beat eggs Add sugar, shortening, milk and applesauce. Mix well. Add dry ingredients and mix. Drop by teaspoonsful into hot fat (375° until golden brown. Roll in mixture of sugar and cinnamon while warm. Note: Use a couple of raw potato slices or a tablespoon of vinegar in hot lard so doughnuts won't absorb the fat.
SAUSAGE BALLS
1 pound
pork sausage
½
pound sharp cheddar cheese, grated
½
cup Bisquick
Mix ingredients together and shape into walnut size balls. Bake at 350° for 15 minutes on broiler rack. Insert a toothpick into each bag. Serve. These may be made ahead of time and rewarmed in microwave.
HOT CHICKEN SALAD
1 chicken,
cooked and cubed
1 can
cream of celery or chicken soup
sliced
almonds
sliced
mushrooms
1 tablespoon
lemon juice
1 teaspoon
onion, optional
1-2 cups
American or Velveeta cheese, diced
¼
cup mayonnaise
4 tablespoons
chicken stock
salt and
pepper
Mix all ingredients together. Top with two cups crushed potato chips. Bake at 400° for 20 minutes.
ORANGE FLUFF SALAD
1 1/3 (12
ounce) cups cottage cheese
1 package
orange Jello (with Nutra-sweet)
½
cup crushed pineapple, drained
2 cups
Cool Whip
1 small
can mandarin oranges, drained
Mix all ingredients. Refrigerate.
STUFFED GARDEN FRESH TOMATOES
½
cup lemon mayonnaise*
2 zucchini
or cucumbers, thinly sliced
2 green
onions with tops, chopped
4 large
tomatoes
reconstituted
lemon juice
salt and
pepper
Combine first three ingredients. Cut off top of each tomato, and scoop out insides. Season inside of tomato with last two ingredients. Fill with first mixture.
*For lemon mayonnaise, blend:
2 tablespoons
reconstituted lemon
1 egg
½
teaspoon salt
½
teaspoon dry mustard
¼
teaspoon paprika
¼
cup salad oil
Blend in blender until smooth. Slowly add ¼ cup salad oil while blender is operating.
PISTACHIO SALAD
35-40 Ritz
crackers, crumbled fine
1 stick
margarine, softened
2 cups
milk
2 packages
instant pistachio pudding
1 quart
soft ice cream
Combine first two ingredients. Pat in pan. Combine next three ingredients. Pour over crumbs. Chill. When set, top with Cool Whip.
SWEET GHERKIN PICKLE
2/3 cup
salt
2 quarts
boiling water
2 quarts
tiny cucumbers
2 teaspoons
alum
3 quart
water
1 cup
sugar
2 cups
vinegar
1 stick
cinnamon
2 teaspoons
mustard seed
1 teaspoon
celery seed
Dissolve salt in boiling water and cool. Dump scrubbed and unpeeled cucumbers in the water, cover and let stand for 24 hours. Drain and rinse. Dissolve alum in the 3 quarts of water. Add cucumbers and soak for 2 hours more. Drain and rinse well. Pack in sterilized pint jars. Bring sugar and vinegar and spices to a bad. Pour over cucumbers and seal securely.
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Thinking ahead to the holidays and some upcoming parties you may be planning. . a few recipes that could be used as appetizers or hors d’oeuvres.
HAM & CHEESE ROLL-UPS
¼
cup sharp cheddar, grated
1 (3 ounce)
package cream cheese, softened
¼
cup margarine, softened
4 1/8
inch thick slices boiled ham
1 package
Ritz crackers
In a small bowl combine first three ingredients. Mix well. Spread ¼ of mixture on each ham slice. Roll up from short end. Chill several hours. Slice ¼ inch thick. Arrange on crackers.
BACON SNACKS
1 pound
bacon, at room temperature
1 cup
brown sugar
1 tablespoon
cinnamon
½
cup pecans, ground
Line a large cooled sheet with foil. Put bacon on cookie sheet. Combine remaining ingredients. Spread over bacon and press. Bake at 350° for 15 minutes. Remove to waxed paper. When cooled, cut in strips. Enjoy. .
CHEDDAR CHEESE CRACKERS
2 sticks
butter
2 cups
flour
2 cups
grated cheddar cheese
2 cups
Rice Krispies
Dash Tabasco
Dash cayenne
pepper
Combine first 2 ingredients. Add ingredients in order. Shape in small balls. Bake at 375° for 10 minutes.
This recipe has proven to be an Open Line favorite. Try and enjoy!
HOLIDAY POTATOES
4 pounds
cooked potatoes with peel, chopped
1 cup
chopped onion, sautéed in ¼ cup margarine
1 can
cream of celery soup
1 pint
sour cream
1½
cups shredded cheddar cheese
Mix all ingredients. Place in a 9 x 13 inch pan. Let set overnight in refrigerator. Spread ½ cup crushed corn flakes or bread crumbs mixed with 3 tablespoons butter over top. Bake at 350° for 60 minutes.
A few microwave recipes to add to our growing collection.
MICROWAVE CHUTNEY
1 pound
cooking apples, peeled, cored and chopped
8 ounces
coarsely chopped onion
1 crushed
clove garlic
6 ounces
malt vinegar
8 ounces
soft brown sugar
6 ounces
raisins
2 teaspoon
ground mixed spices
1 teaspoon
ground ginger
1 teaspoon
salt
1 teaspoon
whole mustard seeds
pinch
cayenne pepper
Put first four ingredients in large bowl. Cover with plastic wrap and pierce. Cook 5 minutes on high. Add remaining ingredients. Stir well. Cook uncovered for 15 minutes, stirring twice. Remove from oven, stir thoroughly. Cover. Leave to mature overnight at room temperature, stirring several times. Next day, stir well, put in jars, seal and label. Use within one year.
MICROWAVE 0 HENRY BARS
2 cups
quick oatmeal
½
cup brown sugar
½
cup margarine. softened
¼
cup white corn syrup
4 ounce
chocolate chips
½
cup chunky peanut butter
Mix first four ingredients as for pie crust. Pat into bottom of a 2 quart utility dish. Press into dish. Microwave on high for 3½ to 4 minutes. Rotate once. This will bubble. Cool. Melt chocolate chips and peanut butter on high for 1½ minutes. Stir half way through. Mix until smooth. Spread over base. Refrigerate.
CANNED APPLES FOR PIES
8 cups
sliced apples
½
to ¾ cups sugar
¼
teaspoon cinnamon
1 tablespoon
quick tapioca
¼
to ½ cup water
1 tablespoon
lemon juice
Boil apples with mixed ingredients until barely tender. Put apples and syrup into jars and process in boiling water bath for 20 minutes. Seal as usual.
MICROWAVE PIE CRUST BAKING TIMES
Fresh crust:
Cook on high power for 3½ to 5 minutes.
Frozen
crust: Cook on high power for 4 to 5½ minutes.
Graham
cracker or cookie crust: Medium power for 2 to 2½ minutes.
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The "Open Line" and "Sunshine Line" picnic gave listeners a chance to make their favorite recipe and share with others. Try the Picnic Meatloaf and see what you think
PICNIC MEATLOAF
2 eggs
4 slices
bread
milk to
make mush
1 teaspoon
salt
½
teaspoon pepper
1 tablespoon
horseradish mustard
¾
teaspoon sage
2 pounds
hamburger
1 onion
green pepper
½
stalk celery
Combine first three ingredients to make mush. Add next four ingredients. Mix well. Add remaining ingredients. Bake at 350° for 60 minutes. Cook uncovered for first part, then cover for remaining time.
CHEESE STUFFED ZUCCHINI
1 pound
zucchini
¼
cup finely chopped onion
1 tablespoon
butter or margarine
¾
cup cream style cottage cheese
2/3 cup
cooked rice
1 slightly
beaten egg
1 tablespoon
parsley
¼
teaspoon salt
1/8 teaspoon
dry basil, crushed
2 slices
sharp cheese
Boil zucchini for 8 minutes in salt water. Scoop and dice. Cook onion in butter. Mix remaining ingredients; except parsley. Bake covered in 350° oven for 25 minutes. Place cheese on top. Bake uncovered for 5 minutes more. Garnish with parsley.
IMPOSSIBLE ZUCCHINI PIE
2 cups
chopped zucchini
1 cup
chopped ripe tomato
½
cup chopped onions
1/3 cup
grated Parmesan cheese
1½
cups milk
¾
cup Bisquick
3 eggs
½
teaspoon salt
¼
teaspoon pepper
Heat oven to 350°. Grease a 10 inch pie pan. Sprinkle zucchini, tomatoes, onions and cheese in pie tin. Beat remaining ingredients until smooth. Pour into pie tin. Bake about 45, minutes or until inserted knife comes out clean. Six servings.
LAYERED TOSTADA BAKE
1 pound
ground beef
½
cup onion, chopped
1 envelope
taco seasoning mix
1 (8 ounce)
can tomato sauce
1 (16
ounce) can refried beans
1 (4 ounce)
can green chilies, drained and chopped
½
cup sliced ripe olives
Crust.
1 cup Bisquick
½
cup yellow corn meal
¼
cup milk
1 egg,
beaten
2 tablespoons
vegetable oil
Topping.
1 cup sour
cream
1 egg
2 cups
cheddar cheese, shredded
Heat oven to 375°. Grease a 12 x7½ x2 inch dish. Cook ground beef and onion in skillet until no longer pink. Drain fat. Stir in seasoning mix, tomato sauce and remaining ingredients. Set aside. Mix crust ingredients until mist. Beat vigorously for 30 seconds. Spread in dish. Spoon beef mixture over top. Mix topping ingredients. Place on beef mixture. Bake for 30 minutes. Let stand for 10 minutes before cutting.
ITALIAN MEAT PIE
Crust:
1½
cups flour
1 teaspoon
garlic salt
½
teaspoon oregano
¼
cup grated Parmesan cheese
½
cup butter
Sift flour and seasoning. Cut in butter. Sprinkle about ½ cup cold water over mixture. Roll half of dough out. Place in pie plate.
Filling:
1 pound
steak, cut in bite size pieces
½
cup flour
¼
cup butter
2 cups
tomatoes, drained
1 cup
tomato sauce
¼
cup chopped onion
3 tablespoons
Parmesan cheese
1 teaspoon
basil
½
teaspoon salt
½
teaspoon garlic salt
½
teaspoon oregano
4 slices
cheddar cheese
Shake steak in flour. Sauté in butter with onions. Add remaining ingredients. Cook until meat is tender. Place in shell. Cover with cheese slices Top with crust. Bake at 350° for 35-40 minutes.
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PAN PIZZA
1 (13¾
ounce) package hot roll mix
1 cup
Parmesan cheese, grated
½
Pound ground beef
¼
cup chopped onion
¼
cup chopped green pepper
1 clove
garlic, minced
1 (16
ounce) can tomatoes, cut up
½
of 6 ounce can tomato paste
1 (4 ounce)
can mushroom stems and pieces, drained
1 teaspoon
sugar
1 teaspoon
dried basil
1 teaspoon
dried oregano
2 cups
(8 ounce) cups shredded Mozzarella cheese
Dissolve yeast from roll mix in 1 cup warm water. Stir in flour from roll mix and ½ cup Parmesan cheese. Cover and let rise for 10 minutes. Pat dough in bottom and half way up skies of greased 15½ x 10 ½ inch jelly roll pan. Bake at 375° for 20-26 minutes. Brown beef, onion, green pepper and garlic until meat is brown and onions tender. Drain. Stir in undrained tomatoes, tomato paste, mushrooms, sugar, basil and oregano. Add 1/8 teaspoon pepper and 1 teaspoon salt. Spread meat mixture over crust. Sprinkle with Mozzarella and ½ cup Parmesan cheese. Bake at 375° for 20-25 minutes. Let stand for 5 minutes before cutting.
HOT ITALIAN SANDWICH
Sauce:
1 (8 ounce)
can tomato sauce
¼
teaspoon basil leaves
¼
teaspoon crushed red pepper
1/8 teaspoon
garlic powder
1 pound
ground Italian pork sausage
1 medium
onion, thinly sliced
8 slices
bench bread, cut diagonally ¾ inch thick
6 ounces
Mozzarella cheese, sliced
2 tablespoons
butter, softened
Combine sauce ingredients and bring to boil. Simmer 15 minutes; stir occasionally. Shape sausage into 4 inch oval patties. Fry over medium heat. Turn frequently. Cook onion until tender. Remove all grease and drippings. Top bread with cheese slice. Top with sausage patty. Top with onion. Cover with bread. Butter outside of each sandwich. Grill on both sides until brown. Use sauce an top.
NUT
ROLL
(salted
or unsalted)
Grease a 11 x 7 inch pan and line it with peanuts. In pan place 1 cup peanut butter chips and 7 ounces (½ can) sweetened condensed milk. Heat until melted. Add 1¼ cups miniature marshmallows. Blend well. Pour over peanuts in pan. Sprinkle more peanuts on top, and spread into mixture. Refrigerate until set.
LASAGNA WITH UNCOOKED NOODLES
1½
cups water
2 (15
ounce) jar spaghetti sauce
1 (16
ounce) box lasagna noodles
1 (15
ounce) container Ricotta cheese (beaten with 1-2 eggs)
8 ounces
Mozzarella cheese
½
cup grated Parmesan cheese
Combine water with spaghetti sauce. Pour 1½ cups sauce in bottom of a 13x9x2 inch balking dish. Arrange layer of uncooked noodles, slightly overlapping. Spread ½ of cheeses over noodles. Sprinkle with 2 tablespoons Parmesan. Add another layer of sauce. Repeat with another layer of noodles; add the remaining cheeses and 2 tablespoons Parmesan. Top with layer of noodles and remaining sauce. Spread to edges. Sprinkle with ¼ of Parmesan. Cover tightly with heavy duty foil. Set on Jelly roll pan and bake for one hour at 350°, or until knife passes easily through pasta. Let stand covered on rack for 10 minutes and cut into servings.
CROCK POT TOMATO SAUCE
8 cups
tomatoes, chopped
2 cups
onions, chopped
1 (12
ounce) can tomato paste
2 tablespoons
oregano
2 teaspoons
basil
2 bay
leaves
4 teaspoons
sugar
1 tablespoon
salt
black
pepper to taste
garlic
to taste
Place all ingredients in crockpot. Simmer 3-4 hours on high. Freeze or can
SUMMER
SQUASH MUFFINS
(may be
frozen)
1¾
cups flour
½
cup bran
3 tablespoons
brown sugar
1 tablespoon
baking powder
1 teaspoon
cinnamon
½
teaspoon salt
2 eggs
¾
cup milk
1/3 cup
salad oil
1 cup
shredded yellow summer squash
Heat oven to 375°. Grease and flour a 12 cup muffin tin. Combine first six ingredients. Combine next three ingredients. Combine mixtures. Stir until moist. Stir in squash. Spoon batter into muffin tins. Bake for 20-25 minutes until golden. Cool.
Page 8 Top of Page
TO FREEZE GREEN BEANS
8 cups water
8 beef bouillon cubes
1 teaspoon salt
onion powder, optional
Bring to boil. Add 4 quarts of cut up green beans. Return to boil. Boil for 12 minutes. Cool quickly. Place in containers. Freeze in juice.
FROZEN PEACHES
1 lug peaches
1 (12 ounce) can frozen orange
juice
1 can water
3 cups sugar
Combine orange juice, water and sugar together. Mix well. Place in pan. Add Fruit Fresh per package directions. Scald peaches. Skin and slice. Drop into mixture. Place in containers. Freeze.
TO FREEZE EGG PLANT
Harvest egg plant before seed matures when uniformly dark. Wash. Peel and slice ½ inch thick. Scald 4 minutes in one gallon of boiling water containing 4½ teaspoons citric acid or ½ cup lemon juice. Cool. Drain. Place in freezer wrap. Seal. Freeze.
BANANA POPS
Peel and Slice bananas in half crosswise. Insert stick in flat end of banana. Dip in pineapple yogurt. Place on paper lined pan. Freeze. Melt ¾ cup chocolate chips. Add 2 tablespoons oil and ½ cup coconut. Stir to blend. Coat 2/3 of each banana with chocolate mixture. Freeze until firm.
Here is the most requested "Plug for Pork." Our thanks to the Benton County Pork Producers for their participation.
HAM SPREAD
1 (8 ounce) package cream cheese
½ cup real mayonnaise
2 cups ground ham
1 tablespoon parsley
1 teaspoon minced onion
¼ teaspoon dry mustard
Blend all ingredients together. Serve with crackers or vegetables. Makes about 2 cups. (For a creamier spread add another ¼ cup mayonnaise.) To form into a cheese bag, chill several hours, form into one large bag or two smaller balls. Roll in ½ cup chopped nuts to coat. Serve with crackers.
What a variety of recipes to sham with you, our subscribers. I think our listeners did a goad job in supplying us with some basic, as well as unusual recipes for this "bulletin". I hope you find a few to try .. we are always glad to hear from you, so let us know how they turn out.
Dave and I would like to thank Steve Carpenter for sitting in while Dave was on vacation, and while I was trying to set caught up on several projects....thank you, Steve.
Enclosed is Your form for ordering "The Best of the Open Line" bulletin for Christmas gift subscriptions. In past years we have had as many as 1,500 new subscriptions, so the earlier you respond, the better. ALL gift subscriptions start with the January/February 1986 issue, which is usually our holiday issue.
We appreciate your interest in WMT and the "Open Line" and we wish you a pleasant and colorful fall.
S.K.R.
WMT RADIO
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