Page 1 Top of Page
Here comes the fall with plenty of observances to celebrate!
In
October,
Mountaineer
Heritage Month
National
Adopt a Dog Month
National
Apple Jack Month
National
Popcorn Poppin' Month
National
Pretzel Month
National
Roller Skating Month
Spectacle
of the Geese in Wisconsin
Be sure to look at the insert in this bulletin. It has a special offer for those who order multiple subscriptions of the bulletin as holiday gifts. All the best from the Open Line!
PEANUT BUTTER FUDGE MOUSSE
Base:
1
pkg. Devil Food Cake mix (regular)
½
cup butter, melted
¼
cup milk
1
egg
¾
cup peanuts
Filling:
¾
cup peanut butter
1½
cups powdered sugar
8
oz. pkg. cream cheese, softened
2½
cups milk
8
oz. carton frozen whipped topping
5½
oz. pkg. instant vanilla pudding
Top:
½
cup peanuts
1½
oz. bar milk chocolate, chilled & grated
Preheat oven to 350°. Grease and flour bottom only of 9 x 13 pan. Combine all the base ingredients at medium speed till, well blended, Spread evenly in pan. Bake for 20-25 minutes. Do not overbake. Cool. Combine peanut butter and powdered sugar at low speed till crumbly, set aside. Beat cheese fit smooth. Add milk, topping and pudding. Beat at low speed for two minutes. Pour half of mixture over cooled base. Sprinkle first mixture over cheese mixture. Repeat layers. Sprinkle with peanuts and press into mixture. Sprinkle with grated chocolate. Cover. Let set overnight.
PEANUT BUTTER FUDGE PIE
1 9" baked pastry shell
Chocolate filling:
½
cup butter, softened
½
cup sugar
1
egg
¼
cup semi-sweet chocolate chips, melted
¾
tsp. vanilla
½
cup peanuts, finely chopped
chocolate
curls for topping
Peanut Butter Filling:
8
oz. pkg. cream cheese, softened
½
cup creamy peanut butter
1
cup powdered sugar
1
egg
1½
cups frozen whipped topping, thawed
¼
cup finely chopped peanuts
Topping:
chocolate
curls
Cream butter and ½ cup sugar till light and fluffy. Add egg and beat at medium speed for 3 minutes. Blend in chocolate and vanilla. Mix well. Spread 1 cup chocolate filling over pie crust. Sprinkle with ½ cup peanuts. Combine cream cheese and peanut butter at medium speed till well blended. Add powdered sugar and egg. Beat till smooth and creamy. Fold in whipped topping. Spoon peanut butter filling over chocolate filling. Spread remaining chocolate filling in circle over peanut butter filling. Sprinkle peanuts over peanut butter part. Sprinkle chocolate curls over chocolate part. Refrigerate overnight.
FRENCH SILK PIE
1
baked 9" pie shell
½
cup butter, softened
¾
cup sugar
2
(1 oz.) squares chocolate, melted
3-4
large eggs
1
tsp. vanilla
1
cup whipping cream, whipped
2
tbsps. pecans, chopped fine
Beat butter and sugar. Add melted chocolate and vanilla. Beat in eggs, one at a time. Beat for 5 minutes on high after each addition. Sweeten whipping cream to taste. Fold whipping cream into egg mixture. Pour into shell. Chill until ready to serve. Top with nuts just before serving.
Page 2 Top of Page
ENGLISH SAUSAGE MEATLOAF
2 lbs.
fresh pork sausage
½
cup onion, chopped
1 clove
garlic, minced
½
cup carrots, finely chopped
½
cup celery, finely chopped
3 eggs,
beaten
3 tbsps.
pickle relish
¾
cup bread crumbs
2 tbsps.
Worcestershire sauce
½
tsp. salt
1/8 tsp.
pepper
¼
cup parsley. chopped
1 cup
elbow macaroni, cooked (½ cup uncooked)
Cook sausage till just about gray. Drain all but ¼ cup fat. Remove sausage. Sauté next 5 ingredients in fat for 5 minutes. Combine with sausage. Add remaining ingredients. Mix well. Pat into greased 9 x 5 loaf pan. Bake at 350° for 45-50 minutes.
ITALIAN SAUSAGE
2 lbs.
ground pork
1 tbsp.
fennel, ground
1 tbsp.
dried parsley
3 cloves
garlic, minced or crushed
1/8 tsp.
hot pepper flakes
salt to
taste
pepper
to taste
4 tbsps.
water
Mix all ingredients. Let set for a day.
FANTASTIC PORK FAJITAS
1 lb. lean
boneless pork
2 cloves
garlic, minced
1 tsp.
oregano, crumbled
½
tsp. cumin
1 tsp.
seasoned salt
2 tbsps.
orange juice
2 tbsps.
vinegar
dash hot
pepper sauce (tabasco)
1 tbsp.
cooking oil
1 medium
onion, peeled & sliced
1 green
pepper, seeded & sliced
4 flour
tortillas
green
onion tops (optional)
shredded
lettuce (optional)
bottled
salsa (optional)
Slice pork across grain into 1/8" strips. Marinate in next seven ingredients for 10 minutes. Heat heavy skillet or griddle till hot. (400° in electric skillet). Add 1 tbsp. oil and pork strips. Stir fry till meat is no longer pink. Remove meat. Add pepper. Stir fry. Serve on flour tortillas.
PRESSED CHICKEN
3-4 lbs.
stewing chicken. cut up
½
cup celery, chopped
1 medium
carrot, sliced
1 bay
leaf, crumbled
1 tsp.
salt
2 tsp.
pepper
4 cups
water
Place in large kettle. Cover and simmer till done (2½-3 hours). Refrigerate chicken in broth till cool. Remove chicken from bones when cool. Remove skin. Cut into pieces. Arrange in ungreased loaf pan. Skim fat from broth. Strain. Heat to boiling. Boil till reduced to 2 cups. Pour over chicken. Refrigerate till firm (12 hours). Unmold on salad greens. Serve with mayonnaise or salad dressing.
CHICKEN CACCIATORE
2 lbs.
chicken
¼
cup seasoned flour
¼
cup oil
1 small
can onions, drained
1 medium
green pepper chopped
1 can
sliced mushrooms, drained
1 small
clove garlic
1 can
tomato soup
½
cup water
2 tbsps.
vinegar or lemon juice
1 tbsp.
Worcestershire sauce
½
tsp. thyme
Dust chicken with flour. Brown in oil. Remove. Add vegetables and garlic. Brown lightly. Blend in remaining ingredients. Add chicken. Cover and simmer for 45 minutes. Stir often.
MORE CHICKEN CACCIATORE
3 lbs.
chicken pieces
salt
pepper
2 tbsps.
oil
1 small
onion, sliced in rings
1 (4 oz.)
can mushrooms, drained & sliced
1 (15
oz.) can Italian tomato sauce
¼
cup white wine or water
Brown chicken. Season with salt and pepper. Remove from skillet. Keep warm. Sauté onion rings in drippings till tender. Remove from skillet. Drain fat. Arrange chicken pieces in skillet. Top with onion rings and mushrooms. In a small bowl combine tomato sauce and white wine or water. Pour over chicken. Cover and simmer for 35-45 minutes or till tender. Baste once or twice.
Page 3 Top of Page
GARDEN STUFFING FOR SEATTLE SALMON
1 small
clove garlic
1 tsp.
salt
1/3 cup
minced green onions or scallions
½
cup chopped green peppers (optional)
½
cup chopped celery
2 medium
tomatoes, coarsely chopped & peeled
3 tbsps.
snipped parsley
Smash or press garlic with salt on board. Mix remaining ingredients and combine garlic. Will stuff 6-7 lbs. of fish. Spread fish with prepared mustard. Stuff fish. Lace together. Top with some stuffing. Drizzle with 3 tbsps. salad oil on top. Put ½ cup boiling water in pan. Bake for 15 minutes per pound at 350°.
MUSHROOM STUFFED SALMON
Mushroom Stuffing:
¼
cup celery, minced
¼
cup onion, minced
¼
cup butter or margarine
¼-½
lb. sliced fresh mushrooms
1 tbsp.
parsley, snipped
2 cups
coarsely crushed crackers
¼
tsp. poultry seasoning
½
tsp. salt
¼
tsp. MSG (optional)
In a large skillet, cook celery, onion and butter till golden. Add mushrooms. Cook for 3 more minutes. Add remaining ingredients. Will stuff 4-6 lb. salmon, (For mushroom stuffing). Preheat oven to 350°. Lace salmon with skewer after stuffing. Place on celery and parsley leaves. Brush with melted butter or margarine. Sprinkle with salt and pepper. Bake for 1 ¼-1 ¾ hours. (About 18 minutes per pound.) (Recipe can be cut in half.)
AVOCADO SHRIMP COCKTAIL
2 whole
avocados
8 oz.
small shrimp
6 tbsps.
olive oil
2 tbsps.
white wine vinegar
1 tbsp.
lemon juice
1 tsp.
sugar
¼
tsp. dry mustard
½
tsp. salt
freshly
ground pepper to taste
2 tbsp.
chopped chives
½
tbsp. chopped parsley
Cut avocados in half lengthwise. Remove stone. Prepare shrimp. Place all ingredients, but shrimp in covered jar. Shake till well mixed. Pour dressing over shrimp. Marinate for 10 minutes. Serve shrimp mix in center of avocado half. Garnish with extra shrimp.
Here is a good idea on how to use that leftover turkey or pork roast.
TURKEY/PORK LOAF
2 cups
onion, browned
2 tbsps.
butter
1 cup
soft bread crumbs
3 lbs.
meat (ground turkey or ground pork)
½
cup beef broth
2 large
eggs
2/3 cup
grated cheddar cheese
1 tbsp.
salt
½
tsp. pepper
2 tsps.
thyme
2 tsps.
paprika
1 tsp.
allspice
1 tsp.
oregano
Combine ingredients. Make 2 loaves. Bake at 350° for 1 hour.
TURKEY JAPANESE CASSEROLE
1 lb. ground
turkey
1½
cups long cooking rice
1 lb.
mixed Japanese blend vegetables
1 can
pinto beans without sugar
½
tsp. seasoning salt
salt &
pepper to taste
1-2 cups
shredded cheddar cheese
Brown turkey. Cook rice. When about done add vegetables. Drain liquid from mixture. Mix ingredients in 9 x 13 pan. Top with cheese. Pop in microwave for 60-90 seconds or fill cheese melts.
This caller told us she never ate liver until she tried this recipe!
LIVER FOR LIVER HATERS
Soak liver in milk overnight. Drain. Dredge in flour. Brown in oil. Drain. Return liver to skillet. Add 1 can onion soup and 1 large raw onion. Cover and simmer on low for 2 hours.
Page 4 Top of Page
IRMA'S FROZEN CABBAGE SALAD
1 large
head cabbage. shredded
1 carrot,
grated
1 green
pepper, chopped
1 tsp.
salt
Mix salt with cabbage. Let stand for 1 hour. Squeeze out excess moisture. Add carrot and green pepper.
Dressing:
1 cup vinegar
¼
cup water
1 tsp.
celery seed
2 cups
sugar
1 tsp.
whole mustard seed
Combine ingredients. Boil for 1 minute. Cool to lukewarm. Pour over slaw mixture. Put into container. Cover and freeze. Leftover slaw may be refrozen.
MACARONI CHEESE SALAD
3 cups
shell macaroni
2 cups
velveeta, cubed
1 cup
celery, chopped
½
cup green pepper, chopped
¼
cup onion, chopped
1 box
frozen peas
Cook. drain and cool macaroni. Add remaining ingredients.
Dressing:
1 cup sour
cream
1 cup
Miracle Whip
¼
cup pickle relish
Mix and toss.
APPLE MACARONI SALAD
1 cup Swiss
cheese, shredded
1 cup
cooked & drained elbow macaroni
2 Delicious
apples
lemon
juice
½
cup celery, diagonally sliced
¼
cup green pepper, chopped
¼
cup green onion, chopped
1 tbsp.
pimento, chopped & well drained
½
cup mayonnaise
½
tsp. salt
½
tsp. dry mustard
1/8 tsp.
thyme
Core and chop apples. Drizzle with lemon juice. Combine with remaining ingredients up to pimento. Mix remaining ingredients. Combine mixtures. Cover and chili 3 hours before serving.
EAST INDIES SALAD
¾
cup mayonnaise
1½
trips. lemon juice
¾
tsp. curry powder
1 tbsp.
grated onion
1 (7 oz.)
can shrimp or 1 cup diced cooked ham
1 cup
celery. chopped
2 2/3
cup cooked rice
Combine first 4 ingredients. Mix well. Add to shrimp or ham. Add celery and rice. Mix with fork. Chill and serve on crisp lettuce. Garnish with tomato wedges. Serves 4-6.
SPICY SPAGHETTI SALAD
8 oz. thin
spaghetti, cooked
1 onion,
chopped
1 green
pepper, chopped
several
tomatoes, chopped
½
cup parmesan cheese, grated
½
bottle Zesty Italian dressing
½
jar salad supreme spices
½
cup shredded cheddar cheese
Mix, chill and serve.
ITALIAN PASTA
2 cups
cooked spiral pasta
1 cup
cheddar cheese, cubed
4 oz.
pepperoni, chopped
1 cup
broccoli flowerets
1 green
pepper, chopped
1 tomato,
cut in wedges
½
medium red onion, chopped
¼
cup black olives, diced
¼
tsp. oregano
2 tbsps.
parsley
1 bottle
Kraft Presto Italian dressing
salt &
pepper to taste
parmesan,
cheese (optional)
Stir ingredients together. Sprinkle parmesan on top.
SHRIMP VICTORIA
1 lb. raw
shrimp, peeled & deveined
1 cup
sour cream
½
cup onion, finely chopped
¼
cup margarine or butter
1 (6 oz,)
can mushrooms, drained
1 tbsp.
flour
¼
tsp. salt
dash cayenne
pepper
1½
cups rice, cooked
Sauté shrimp and onion in butter or margarine till tender. Add mushrooms. Cook 2-3 minutes Sprinkle in flour, salt and pepper. Stir in sour cream. Gently cook for 10 minutes. Do not bring to boil. Serve over rice.
Page 5 Top of Page
VEGETABLE BREAD
1 pkg.
hot roll mix (Pillsbury)
1 egg
½
tsp. sesame seed
½
tsp. salt
¼
cup celery, finely chopped
½
cup carrots, grated
2 tbsps.
green onion, chopped very fine (include greens)
1 pimento,
chopped
½
cup nuts, chopped (pecans or walnuts)
Preheat oven to 350° . Mix hot roll mix per package directions, using egg. Add remaining ingredients. Place on floured board. Knead for 5 minutes. Place in greased bowl. Butter top slightly. Cover and let rise in warm place till doubled. Punch down and shape into ball. Place in 1½ quart greased bowl. Let rise for 30 minutes. Brush top with vegetable oil. Bake for 40 minutes. Turn out on rack to cool.
BROCCOLI SOUP
2 tbsps.
onion, minced
3 tbsps.
oleo or butter
3 tbsps.
flour
1 tsp.
salt
3 cups
chicken broth
2 cups
broccoli, chopped
2 cups
carrots, thinly-sliced
3 cups
milk
Sauté onion in butter. Stir in flour and salt. Add chicken broth to flour mixture. Stir fill blended. Add chopped broccoli and thinly sliced carrots. Simmer for 20 minutes or till tender. Add milk. Heat to serve.
EVER CRISP LIME PICKLES
7 lbs.
cucumbers, sliced
¼"
thick
Place in stone crock. Pour in 2 cups dehydrated lime. Mix with 2 gallons cold water. Soak for 24 hours. Rinse in cold water. Soak in clear water for 3 hours. Drain and place in crock.
Syrup:
2 quarts
white vinegar
4½
lbs. sugar
1 tsp.
celery seed
1 tbsp.
whole doves
1 tsp.
pickling spice
3 tsps.
salt
Combine celery seed, cloves and spice in cloth bag. Soak cucumbers overnight in solution. Place on stove till boils. Cook for 35 minutes. Pack in pint jars. Makes 14 pints.
1 gallon
pickles
½
cup pickling salt
Cover pickles with boiling water and salt. Let stand overnight. Drain off salt water. Rinse with hot water.
Bring to boil:
1 tbsp.
alum
1 tbsp.
turmeric
1 pint
vinegar
3 pints
water
Simmer for ½ hour. Let stand for 3 hours. Drain well. Rinse with hot water.
SWEET PICKLES
Syrup:
1 pint
vinegar
1 pint
water
4 cups
sugar
1 tsp.
whole allspice
1 tsp.
mustard seed
1 tsp.
celery seed
Boil. Pour hot syrup over pickles in jars. Seal.
KOSHER DILLS
14 cups
water
5 cups
vinegar
1 cup
pickling salt
1 grape
leaf per jar
1 clove
garlic per jar
2 heads
dill per jar
1/8 tsp.
alum per jar
cucumbers
Combine first 3 ingredients together. Bring to boil. Wash and dry cucumbers. Place grape led and garlic clove in each jar. Place cucumbers in jars. Top with 2 heads dill and 1/8 tsp. alum per jar. Pour boiling vinegar solution over cucumbers. Seal. Process for 10 minutes in boiling water.
STRAWBERRY BUTTER
2 cups
prepared fruit (1 qt. strawberries)
½
tsp. grated lemon rind
¼
tsp. nutmeg
4 cups
sugar
2 tbsps.
lemon juice
1 pouch
fruit pectin
Wash and stem fruit. Place berries a little at a time in blender just so blades are covered. Turn on and off on low several times till chopped. Do not puree. Measure 2 cups into large bowl. Add lemon rind and nutmeg. Make butter by mixing sugar into fruit. Let stand for 10 minutes. Add lemon juice to fruit pectin in small bowl. Stir into fruit Stir for 3 minutes. Ladle into scalded containers. Cover at once with tight lids. Let stand at room temperature for 24 hours. Store in freezer.
Page 6 Top of Page
One of our callers remembered her mother making these. She asked if anyone had the recipe, and sure enough...
BRANDY SNAPS
½
cup butter
½
cup sugar
1/3 cup
dark molasses
½
cup flour
pinch
salt
1 tsp.
ground ginger
1 tsp.
lemon juice
½
tsp. vanilla
Preheat oven to 325°. Melt butter, sugar and molasses. Stir till butter is dissolved. Cool slightly. Sift flour, salt and ginger into mixture. Stir well. Add lemon juice and vanilla. Drop by level teaspoons, 4" apart on well greased baking sheet. Bake 7-8 minutes or till brown. Remove from cookie sheet. Turn over; mold cookie around basic wooden spoon. Store in airtight tin. Just before serving, fill with whipped cream.
FUDGE CHEESE CAKE BARS
2 cups
flour
1 cup
oleo
½
cup peanut butter
1 cup
packed brown sugar
2 pkgs.
Jiffy fudge frosting mix
1 (8 oz.)
pkg. cream cheese
2 eggs
¼
cup chopped nuts (optional)
Combine flour, oleo, peanut butter and brown sugar. Mix to resemble crumbs. Pat into lightly greased 9 x 13 pan. Bake at 350° for 10-12 minutes. Combine frosting mix and cream cheese. Add eggs. Beat till smooth. Spread over warm crust. Top with chopped nuts. Bake at 350° for 30 minutes. Cool and cut.
PEACH CREAM CHEESE CAKE
1 9" unbaked
pie shell
1 pkg.
(8 oz.) cream cheese
2 eggs
2 tbsps.
milk
½
cup sugar
1 tsp.
vanilla
1 large
can sliced peaches, drained, reserve juice
1 tbsp.
corn starch
½
tsp. lemon juice
¼
tsp. almond extract
¼
cup sugar
Combine cream cheese, eggs, milk, sugar and vanilla. Blend in blender. Pour into pie shell. Bake at 375° for 30 minutes. Cool. Top with peaches. Combine juice with remaining ingredients. Cook. Pour glaze over peaches.
One recipe you might want to mark and consider for the holidays. They will be here before you know it.
CRANBERRY DROP COOKIES
¼
cup butter or margarine
¾
cup light brown sugar
3 tbsps.
milk
½
tsp. vanilla
1 egg
1½
tsp. grated orange peel
1½
cups flour
½
tsp. soda
¼
tsp. salt
½
cup chopped nuts
¼
cup chopped cranberries
Cream butter and sugar. Beat in next four ingredients. Combine dry ingredients. Gradually mix into creamed mixture just to moisten. Fold in nuts and cranberries. Drop by teaspoons on greased cookie sheet 2" apart. Bake at 375° for 10-12 minutes.
OATMEAL ZUCCHINI COOKIES
1½
cups brown sugar
1 cup
oleo, at room temperature
2 eggs
½
tsp. vanilla
1½
cups shredded zucchini
2 cups
flour
1 tsp.
soda
½
tsp. baking powder
½
tsp. salt
¼
tsp. ginger
½
tsp. nutmeg
½
cup old fashioned oatmeal
1/3 cup
toasted sunflower seeds
1 tsp.
grated orange peel
Beat first 4 ingredients till fluffy. Add dry ingredients alternately with zucchini. Fold in last 3 ingredients. Chill for 1-2 hours. Drop by tsps. on greased cookie sheet. Bake at 375° for 12 minutes. Make 3-4 dozen.
TWO EGG YELLOW CAKE
½
cup shortening
1 cup
sugar
2 eggs
2 ¼
cups flour
½
tsp. salt
3 tsp.
baking powder
¾
cup milk
1 tsp.
vanilla
Cream shortening, sugar and vanilla till light and fluffy. Add eggs. Beat thoroughly. Add sifted dry ingredients alternately with milk. Bake in two round 8" cake pans or one 9 x 13 pan. Bake at 350° for 30 minutes.
Page 7 Top of Page
An unusual treat and a recipe not on file in the Open Line notes. Thank you for sharing this with us.
PENNSYLVANIA DUTCH PLUM PIE
4 cups
fresh plums (2 lbs. or 12 plums)
1 ¼-1½
cups sugar
3 tbsps.
corn starch
1 tsp.
cinnamon
¼
tsp. salt
1 tbsp.
butter
1 tbsp.
lemon juice or vinegar
2 crust
pastry
Quarter plums before measuring. Mix next 4 ingredients. Add butter and lemon juice. Bring to boil. Cook for 3 minutes. Set aside. Make pastry. Add mixture to plums. Pour into crust. Bake at 425° for 10 minutes, then at 350° for 40 minutes.
LIME DAIQUIRI PIE
Prepare
9" pastry crust
2/3 cup
sugar
1 env.
unflavored gelatin
¼
tsp. salt
½
tsp. finely shredded lime peel (set aside)
1/3 cup
lime juice
1/3 cup
water
3 slightly
beaten egg yolks (reserve whites)
6-8 drops
green food coloring
¼
cup light rum
3 egg
whites
1/3 cup
sugar
Combine
first 3 ingredients. Stir in lime juice, water and yolks. Cook over medium
heat till slightly thickened. Remove from heat. Stir in lime peel and coloring.
Cool slightly. Stir in rum. Chill to consistency of corn syrup. Stir occasionally.
Beat egg whites till stiff peaks form. Gradually add 1/3 cup sugar. Beat
till peaks stand. When gelatin is partially set, stir in beaten egg whites.
Chill till mounds. Pile in
shell.
Chill for several hours.
FRUIT SORBET
1 cup water
½
cup honey
4 cups
frozen raspberries or strawberries
2 tbsps.
lemon juice
In small saucepan, combine water and honey. Bring to boil. Stir and remove from heat. In blender, blend berries till smooth. Add lemon juice and water/honey mixture to berries. Process briefly. Pour into bowl. Strain to remove seeds if desired. Cover and freeze till slushy. Beat with electric mixer till smooth. Return to bowl. Freeze till firm. Let stand at room temperature for 5-10 minutes before serving.
FUDGE PRALINE PIE
1 unbaked 9" pie shell
Sauce:
1 tsp.
butter
1 tsp.
flour
1/8 tsp.
salt
1/3 cup
half n' half
¼
cup sugar
¼
cup packed brown sugar
Filling:
2/3 cup
sugar
½
tsp. salt
1/3 cup
butter, melted
1 cup
light corn syrup
3 eggs
1 cup
pecan halves
2 oz.
unsweetened chocolate, melted
Melt butter over medium heat. Stir in flour and salt. Gradually stir in half n' half. Add sugar and brown sugar. Mix well. Cook over medium heat. Stir constantly till mixture boils and thickens. Boil for 1 minute. Set aside. Combine first 5 ingredients. Beat well. Stir ½ cup filling mixture into sauce. Blend well. Set aside. Stir pecans and chocolate into remaining filling mixture. Blend well. Pour into pie crust lined pan. Pour sauce on top. Bake at 375° for 40-55 minutes. (middle will not be completely set). Cool on wire rack for 1 hour. Refrigerate for 1 hour before serving.
LIME MERINGUE PIE
¾
cup sugar
1/3 cup
cornstarch
1½
cups water
3 egg
yolks, slightly beaten
¼
cup lime juice
1 tbsp.
grated lime rind
3 egg
whites
¼
tsp. cream of tartar
1/3 cup
sugar
Mix sugar and cornstarch in saucepan. Gradually add water. Cook over medium heat. Stir constantly till mixture thickens. Boil for 1 minute. Slowly stir at least half of hot mixture into egg yolks. Blend into hot mixture. Boil for 1 minute. Blend in lime juice and rind. Pour into baked 9" pie shell. Prepare meringue by beating whites with cream of tartar. Add sugar. Beat till smooth and glossy. Top filling with meringue. Seal edges. Bake at 400° for 8-10 minutes.
Page 8 Top of Page
ORANGE CRUMB FRENCH TOAST
2 eggs
¼ teaspoon salt
2/3 cup orange juice
¾ cup fine bread crumbs
1 teaspoon grated orange peel
8 slices white bread
3 tablespoons shortening
Syrup:
1 cup maple syrup
¼ cup orange juice
1 teaspoon grated orange peel
butter or margarine
Combine first three ingredients. Beat. Combine next two ingredients. Dip bread slices in orange/egg mixture, then in crumb mixture. Brown on both sides in shortening. Combine syrup, orange juice and orange peel. Simmer for 5 minutes.
SPUTNIKS
2 eggs
1 cup milk
1 tsp. vanilla
1 cup sugar
3 cups flour
¼ tsp. salt
½ tsp. cinnamon
2 tsps. baking powder
½ tsp. nutmeg
Beat eggs. Add milk, vanilla and sugar. Stir till sugar is dissolved. Add remaining ingredients. Drop in hot (400°) oil, one tsp. at a time. Cook till brown. Drain on paper towels. Roll in cinnamon or cinnamon/sugar mixture or powdered sugar.
Casseroles, veggie salads, cookies, pies and stuffed seafood WOW! What a range of recipes, and a lot of them new to the Open Line. Of course how could we forget a timely recipe or two for zucchini and pickles. The directions on some of the pickle recipes seemed a little vague to me, but hopefully to makers of pickles they are helpful.
The renewal notice in the last issue had an error in the return date, Please go ahead and mail them in, if you haven't already done so. In the future Direct Mailing and Printing will send you a renewal notice in your last two Issues. If you mail in the first one, please disregard the final notice. We want to make every effort to keep you a part of the growing Open Line family.
Please find the Christmas Gift Subscription slip that has been included in this issue. Since we started this offer in '78 your requests have grown from hundreds to thousands, WMT appreciates your interest and to help show our appreciation WMT and Direct Mailing and Printing are offering you some added incentives for giving NEW gift subscriptions and renewing some you have given in the past. To assure the recipients receive a gift card; mail as soon as possible. It's always nice to give a gift people will receive the entire year ... a way to let them know you are always thinking of them!
Remember Dave and I are always glad to hear your thoughts or comments. We thank you for your cards letters and notes.
P.S. I will have a special invitation for you in our November/December issue!
S.K.R.
Six issues per year published bi-monthly
by the
WMT Stations, Inc.,
P. O. 2147, Cedar Rapids, Iowa
52406
Subscription Rate: $3.00 per year
Dave Hinman, Editor
Sharon Reeves, Production Coordinator
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