Page 1 Top of Page
RAW PEACH PIE
1½ cups flour
½ cup liquid shortening
½ tsp. salt
2 tbsps. sugar
2 tbsps. milk
Mix ingredients. Press into a 9" square pan. Bake at 350° for 15-20 minutes.
Filling:
½ cup sugar
3 tbsps. cornstarch
2 tbsps. white syrup
1 cup water
2 tbsps. dry peach flavored gelatin
6 raw peaches, sliced
Combine sugar, cornstarch, syrup
and water. Boil till thickened and clear, stirring constantly. Remove
from heat, add ½ package
gelatin. Cool slightly Add fresh peaches. Mix together. Pour over crust.
Chill.
Store in refrigerator.
RASPBERRY CREAM PIE WITH CREAMY MERINGUE
1 (8") baked pie shell
Filling:
3 egg yolks, well beaten
½ cup sugar
3 tbsps. cornstarch
Blend sugar and cornstarch into
egg yolks. Add 1½ cups milk. Cook till thick. Watch carefully, stirring
constantly. Cool. Put 1-2 cups
berries in bottom of pie shell. Pour cream filling over berries. Mix 1
tablespoon cornstarch, 2 tbsps.
sugar and ½ cup water. Cook till clear. Set aside. Add a dash of
salt
to 3
egg whites. Whip till foamy and
standing in soft peaks. Add cornstarch mixture. Continue beating till
creamy. Gradually add 6-8 tbsps.
sugar (to taste). Beat till very creamy. Spread over pie crust, making
sure the edges of crust are sealed.
Bake at 350° for 30 minutes or till golden brown. (This will puff up
while baking and settle while cooling.)
FRESH BAKED PEACH PIE
¾ cup sugar
¼ cup firmly packed brown
sugar
5 cups freshly sliced peaches
¼ cup cornstarch
1/8 tsp. salt
1 cup water
2 tbsps. butter
½ tsp. almond extract
Combine sugar and brown sugar. Sprinkle
over peaches. Let stand for 1 hour. Drain and reserve juice.
Combine cornstarch and salt in
saucepan. Gradually add reserved peach juice and water. Blend till
smooth. Cool over medium heat,
stirring constantly till thick. Remove from heat. Stir in butter and
almond extract. Fold in peaches,
coating well. Pour into a 2 crust pie shell. Put top crust on. Sprinkle
with
1 tbsp. sugar and 1/8 tsp. cinnamon.
Bake at 450° for 10 minutes, reduce heat to 350° and bake for
30-35 minutes.
BLUEBERRY PIE
1 unbaked pie shell
4 cups blueberries, fresh or frozen
4 tbsps. flour
2 /3 cup sugar
¼ tsp. salt
½ tsp. cinnamon
1 cup cream
Pour blueberries into shell. Mix remaining ingredients. Pour over berries. Bake at 400° for 35-45 minutes.
MICROWAVE PIE CRUST
½ cup butter, softened
1 cup flour
2 tbsps. sugar
Mix all ingredients till crumbly.
Spread evenly in microwave plate. Microwave uncovered on high for 5-6
minutes or till it starts to brown.
Stir twice while cooking. Press firmly into bottom and sides of pan. Set
aside to cool.
Page 2 Top of Page
"GOOD FOR YOU" From St. Luke's Hospital ...
The public has become seriously
concerned about heart disease and its prevention. Evidence continues to
suggest that most people can reduce
their risk by eating a heart healthy diet. A fringe benefit: a diet low
in
fat is naturally low in calories;
this may allow a natural and permanent loss of weight. We intend to share
recipes and ideas to prove it to
be a satisfying and delicious way of life! For more information call or
write
St. Luke's Marketing Department,
"Guidelines for Lowering Cholesterol", 1026 A. Avenue N.E., Cedar
Rapids, Iowa 52402. Phone 319-369-7191.
CHOCOLATE ANGEL CAKE
1¼ cups sifted powdered sugar
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1½ cups egg whites (11 or
12 large)
1½ tsps cream of tartar
1 tsp. vanilla
¼ tsp. salt
1 cup sugar
Sift together powdered sugar, flour
and unsweetened cocoa powder; repeat sifting twice. In a large mixer
bowl beat egg whites, cream of
tartar, vanilla, and salt on medium speed of electric mixer till soft peaks
form (tips curl over). Gradually
add sugar, about 2 tablespoons at a time, beating on high speed till stiff
peaks form (tips stand straight).
Sift about ¼ of the flour mixture over the beaten egg whites; fold
in
lightly by hand. Repeat with remaining
flour mixture, ¼ at a time. Turn batter into an ungreased 10" tube
pan. Bake in a 350° oven about
1 hour or till cake tests done. Invert cake in pan; cool thoroughly. Loosen
cake, remove from pan. Makes 12
servings.
149 calories, 36.6 g. carbohydrate, 1.25 g. protein, 0.2 g. fat, 0 cholesterol, 169 mg. sodium
CONVENIENT (AND NUTRITIOUS) WHIPPED TOPPING
1 cup plain low fat unflavored yogurt.
chilled
2 tablespoons frozen concentrated
tangerine or orange juice
1 tsp. vanilla extract
Swirl yogurt with orange juice and vanilla. Keep chilled. Serve 1 oz. (2 tablespoons) over angelfood cake.
Yields 8 servings, each providing
25 calories, 3.6 g. carbohydrate, 1.6 g. protein, 0.5 g. fat, 2 mg.
cholesterol, 20 mg. sodium, and
53 mg. calcium.
CHICKEN BREASTS VERONIQUE
4 whole chicken breasts (4
oz. raw, 3 oz. cooked)
*1 cup cracker crumbs
½ tsp. salt
¼ tsp. freshly ground black
pepper
½ tsp. dried tarragon
pinch of nutmeg
**3 tbsps. margarine
¼ cup chopped onion
½ cup chicken broth
½ cup dry white wine or
vermouth
2 cups sliced fresh mushrooms
2 tbsps. margarine
2 cups seedless or seeded green
grapes
Remove the skin from the chicken
breasts and cut them in half. Combine cracker crumbs, salt. pepper,
tarragon and nutmeg. Coat chicken
in this mixture. Melt margarine in a skillet, preferably one with a
non-stick surface. Brown chicken
on both sides. Remove chicken and place in a single layer in a shallow
baking pan. Preheat oven to 375°.
Add the onions to the margarine remaining in the skillet, and sauté
until
transparent. Drain off any excess
oil. Pour in the broth and wine, bring to a boil. Pour around the chicken.
Bake uncovered for 30 minutes.
While chicken is baking, melt 2 tablespoons margarine in a skillet. Sauté
mushrooms until tender. Arrange
mushrooms and grapes around chicken. Bake 8-10 minutes longer or
until chicken is tender Yield:
8 servings.
You may have difficult finding packaged
cracker crumbs that are low in fat. Matzo (matzoh) meal.
available in the Kosher section
of some supermarkets. can be substituted for the cracker crumbs. Another
option is to purchase crackers
low in saturated fats and pulverize them yourself.
The amount of margarine can be reduced here by using skillets with non-stick surfaces.
The recipe can be prepared ahead
of time. up to this point. Cover and refrigerate. Bring to room
temperature and finish off just
prior to serving.
229 calories, 17 g. carbohydrate,
15 g. protein, 9 g. fat, 42 mg. cholesterol, 517 mg. sodium. (You may
cut down on sodium by using unsalted
topped crackers, and low sodium chicken broth.)
TIP: Maximize Iron intake in your
diet. This vital nutrient is often neglected on a low cholesterol diet
when limiting intake of red meat.
Invest in an Iron enriched cereal,
consume a Vitamin C source along with this for better absorption, and
don't consume coffee or tea for
an hour before or an hour after intake.
Page 3 Top of Page
RASPBERRY YOGURT
2 pkgs. (10 oz. ea.) frozen raspberries
and juice, thawed
1 pkg. (3 oz.) sugar-free mixed
berry gelatin
1 quart vanilla flavored yogurt
1/3 cup almond flavored liqueur
or 1 tsp. almond extract
Drain raspberries and reserve juice.
Add enough water to juice to equal 1 cup. Heat to boiling. Dissolve
sugar free gelatin in liquid. Cool
completely Place raspberries in blender or bowl of food processor. Puree
until smooth. Combine yogurt, liqueur,
and gelatin mixture in large mixing bowl. Sit in pureed raspberries
until well blended. Pour into freezer
can. Churn and freeze according to mfg. directions. Remove from
freezer can. Place in plastic container
with tight fitting lid. Ripen several hours or overnight in freezer
Makes 2 quarts.
½ cup serving: 110 calories, 4 g. protein, 1 g. fat, 22 g. carbohydrate, 110 mg. calcium
LO-CAL FRUITED MOUSSE
1 small pkg. sugar free gelatin
(any flavor)
1 (8 oz.) container low fat yogurt
Prepare gelatin per directions.
Chill till thickened, but not gelled. Fold in yogurt. Beat with electric
mixer.
Makes 4 servings.
40-45 calories per serving.
SMOKED TURKEY SALAD
12, oz. (2½ cups) smoked
turkey breast, cut in 1x¼" strips
4 oz. Swiss cheese, cut in 1x¼"
strips
1 cup seedless red grapes, halved
¾ cup slivered almonds,
toasted
Dressing:
1/3 cup mayonnaise
1/3 cup sour cream
1-2 tbsps. milk
salt and pepper to taste
Combine all salad ingredients. In
a small bowl, blend all dressing ingredients. Pour dressing on salad. Mix
well and refrigerate.
ITALIAN PATIO POTATO SALAD
1/3 cup Italian dressing
1 tsp. instant onion
1 tsp. salt
4 cups cooked, cubed potatoes (1½
lbs.)
1½ cups cottage cheese
3 /4 cup celery
1 hard cooked egg
tomato wedges
Combine dressing, onion and salt.
Add to potatoes and toss lightly. Cover and chill. Add cottage cheese,
celery and egg. Mix and garnish
with tomato wedges.
MAPLE NUT YOGURT
1 envelope unflavored gelatin
¼ cup cold water
1 quart vanilla yogurt
1 cup maple syrup
1 cup cold milk
½ cup chopped walnuts
Soften gelatin in cold water. Heat
over low heat, stir constantly until completely dissolved. Cool. Combine
yogurt, maple syrup. milk and nuts
in large mixing bowl. Stir in cooled gelatin mixture, until well blended.
Pour into freezer can. Churn and
freeze according to manufacturer's directions. Remove from freezer car.
Place in plastic container with
tight fitting lid. Ripen several hours or overnight in freezer Makes 2
quarts.
½ cup serving: 130 calories, 4 g. protein, 3 g. fat. 23 g. carbohydrates, 147 mg. calcium
CITRUS SPINACH SALAD
4 cups packed, washed spinach leaves
1 cup orange sections
1 cup grapefruit sections
½ cup sliced red onion rings
Dressing:
½ cup grapefruit juice
2 tbsps. prepared mustard
¼ cup olive oil
¼ cup honey
2 tbsps. poppy seeds
2 tbsps. grated onion
¼ tsp. salt
fresh ground black pepper, to taste
Combine all dressing ingredients.
Chill. When ready to serve, toss salad ingredients and cover with
dressing.
CALIFORNIA PISTACHIO PASTA SALAD
6 oz. pasta
2 cups spinach
1 cup tomatoes, chopped
1 cup blanched pea pods (Snow peas)
¼ cup pistachio nuts, shelled
& chopped
Dressing:
¼ cup oil
¼ cup red wine vinegar
¾ tsp. crushed oregano
1/8 tsp. garlic powder
pepper to taste
Mix all dressing ingredients together.
Cook pasta. Marinate in dressing for at least a few minutes. Toss
vegetables with pasta. Add pistachio
nuts.
Page 4 Top of Page
PORK SCHNITZEL WITH SOUR CREAM
6 pork cutlets, pounded thin
¼ cup flour
1 tsp. seasoned salt
¼ tsp. seasoned pepper
1 egg, beaten
2 tbsps. milk
¾ cup cracker crumbs
1 tsp. paprika
Combine flour, seasoned salt and
pepper. Coat meat. Dip into beaten egg and milk mixture. Coat with
cracker crumbs mixed with paprika.
Pat well while coating. Let dry about ½ hour. Over low heat, lightly
brown meat on both sides. Place
in single layer in baking pan. Bake covered with foil at 300° for 45
minutes. Remove foil and bake an
additional 15 minutes. Remove to platter; keep warm. Pour 1 (10 ½
OZ.) can chicken broth with 1 can
water and 1 tsp. dill weed. Loosen drippings. Bring to a boil. Mix some
water and flour to pouring consistency.
Stir into broth mixture to thicken. When thickened, stir in ½ cup
sour cream. Don't boil. Serve with
noodles or spetzels.
OVEN LUAU PORK
2 tbsps. MSG
¾ cup soy sauce
2 tbsps. WOR sauce
1-2 cloves garlic, minced
1 medium piece fresh ginger root,
crushed
few drops 5-6 liquid smoke
½ cup water
5 lbs. boneless pork butt roast
Place roast in covered roasting
pan. Combine ingredients and baste roast. Bake at 350° for 5 hours.
Cover
tightly and baste every hour. When
done, shred and serve over rice.
SWEET & SOUR PORK CHOPS
Place 4 cups cooked rice and 4-6
browned pork chops in the bottom of a casserole dish. Cover and place
in 300° oven till sauce is
ready
Sauce:
1 cup pineapple juice
1 tbsp. vinegar
1 tbsp. soy sauce
6 tbsps. water
½ cup sugar
3 tbsps. cornstarch
1 (20 oz.) can pineapple tidbits,
drained
1 green pepper, cut in strips
Mix first 6 ingredients. Cook till
thick. Pour sauce over rice and chops. Add pineapple and green pepper.
Return to oven for 10-20 minutes.
TEXAS HAMBURGERS
2 lbs. ground beef
1 large onion, chopped
salt & pepper to taste
2 tsps. garlic salt
1 lb. sharp cheese, grated
12 hamburger buns
Brown all ingredients, except cheese,
in margarine or oil just till cooked through. Add cheese. Spoon into
buns. Wrap in foil. Freeze. Let
set for 3-4 days in freezer. To cook, remove from freezer. Place foil
wrapped hamburger on cookie sheet.
Bake at 375° for 45 minutes. Serve in foil.
COWBOY BEANS
1 lb. pinto beans
2 tbsps. sugar
2 tsp. salt, optional
1 small Jalepeno pepper, diced
& seeded
4 cloves garlic
2 small onions, chopped
½ lb. bacon, diced
1 tbsp. WOR sauce
Wash beans. Cover with water. Soak
overnight. Drain and cover with fresh water. Bring to a boil.
Simmer for 30 minutes. Add sugar,
salt, pepper, garlic. onion and WOR sauce. Simmer for 3 hours. Add
crisp fried bacon and drippings.
Simmer for 3 more hours.
CREOLE GREEN BEANS
2 tbsps. margarine
1 cup sliced onion
2/3 cup chopped green pepper
2/3 cup diced celery
Mix:
2 cups diced fresh tomatoes or
drained canned tomatoes
2 cups cut-up beans, cooked or
uncooked
1 tsp. salt
¼ tsp. pepper
Cook first 4 ingredients till tender:
add beans and cook all ingredients till beans are heated through or
tender. Serves 6.
BBQ GREEN BEANS
3 cups fresh green beans, cooked
or two cans, drained
1 small onion, chopped
1/3 cup brown sugar
1 tbsp. WOR
4-6 slices bacon
½ cup ketchup
1 small can mushroom pieces, optional
Fry bacon with onion drain and crumble.
Add ketchup, brown sugar, and WOR. Simmer. Pour over
green beans. Bake 350° for
20 minutes.
Page 5 Top of Page
ZUCCHINI CAKES
3 cups shredded unpared zucchini,
drained
½ cup shredded cheddar cheese
3 tbsps. snipped parsley
3 tbsps. finely chopped onion
1 large clove of garlic, finely
chopped
1 egg salt to taste
dash of pepper
1 cup Bisquick
Mix all ingredients. Place enough
oil in bottom of skillet so the bottom is covered. Drop by tablespoons
or
larger into hot oil. Fry till golden
brown, about 1 minute on each side.
ANGEL BISCUITS
1 tbsp. yeast
5 tbsps. lukewarm water
2 cups buttermilk (or sour milk),
warmed
5 cups whole wheat flour (or white)
5 tsps. baking powder
1 tsp. salt
½ tsp. baking soda
3 tbsps. sugar or honey
¾ cup butter
Dissolve yeast in water and milk.
In another bowl mix dry ingredients. Cut in butter. Add yeast mixture,
knead slightly, roll out on floured
board to ½ inch thickness. Cut with biscuit cutter or roll with
hands.
Bake on greased cookie sheet at
450° for 10 min.
RIDICULOUSLY EASY HOT ROLLS
1/3 cup caramel topping
2 tbsps. margarine. melted
1/3 cup pecan halves
1 pkg. (8) refrigerated breadsticks
Stir caramel topping and margarine
together. Put a little topping in muffin tins. Top with pecans. Separate
breadsticks. Do not unwind. Place
on pecans. Bake at 350° for 20-25 minutes. Let stand 2-3 minutes.
Turn over and serve.
GUACAMOLE
2 large, ripe avocados, peeled and
pitted
1 tomato, minced
1-2 green onions, minced chopped
green chili
1½ tsps lemon juice
¼ tsp. garlic powder
½ tsp. salt
Mash avocados. Mix with remaining ingredients. Serve with tostados.
OAT BRAN WITH APPLE CONCENTRATE
2¼ cups oat bran cereal
¼ cup brown sugar
1¼ tsp. cinnamon
1 tbsp. baking powder
¼ cup chopped walnuts
¼ cup raisins
½ cup skim milk or evaporated
skim milk
¾ cup frozen apple juice
concentrate
2 egg whites
2 tbsps. vegetable oil
1 red apple, cored and chopped
Mix dry ingredients in a large bowl.
Mix milk, apple juice concentrate, egg whites and oil in a bowl or
blender. Add dry ingredients. Add
chopped apples. Line muffin tins with paper cups. Fill to top. Bake at
425° for 17 minutes. Makes
1 dozen. Store in plastic bags.
OAT BRAN MUFFINS
2½ cups oat bran
¼ cup raisins, optional
1 tbsp. baking powder
½ tsp. salt or less, optional
¾ cup milk
2 eggs
½ cup honey
2 tbsps. corn oil margarine
Combine all dry ingredients; mix
well. Beat together liquids and add to dry ingredients. Stir till moistened.
Fill greased muffin cups or papers
2 /3 full. Bake 425° for 12-15 minutes. Makes 12 muffins.
CHERRY SQUARES
1½ cups graham cracker crumbs
2 tbsps. powdered sugar
1/3 cup butter, melted
Filling:
1 (8 oz.) pkg. cream cheese. softened
1 cup powdered sugar
1 tsp. vanilla
2 cups mini marshmallows
1 cup whipping cream, whipped
1 (21 oz.) can cherry pie filling
¼ tsp. almond extract
Combine all crust ingredients. Blend
well. Press this in the bottom of 13x9" pan. Refrigerate while
preparing filling. Beat cream cheese,
powdered sugar and vanilla till light and fluffy. Fold in marshmallows
and whipped cream. Spread mixture
over the crust. Combine pie filling and almond extract. Carefully
spread over cream layer. Refrigerate
overnight and serve.
Page 6 Top of Page
THE BEST BAR
1 pkg. German chocolate cake mix
1½ cups quick cooking rolled
oats
½ cup butter, softened
1 egg
Filling:
1 can coconut pecan frosting
1 (8 oz.) pkg. cream cheese, softened
2 eggs
Preheat oven to 350°. Grease
a 9x13 pan. Combine all of the first 4 ingredients. Mix at low speed till
crumbly. Reserve 2 cups crumbs
for topping. Press remaining mixture in bottom of pan. Blend all filling
ingredients. Beat at high speed
for 1 minute. Pour over crust. Sprinkle with reserved topping crumbs.
Bake for 45-55 minutes till tests
done.
TERRIFIC BARS
½ cup butter
1½ cups graham cracker crumbs
1 (7 oz.) pkg. flaked coconut
1 can sweetened condensed milk
1 (12 oz.) pkg. semi-sweet chocolate
chips
½ cup creamy peanut butter
Preheat oven to 350°, (325°
if using glass pan). Melt butter in 9x13 pan. Sprinkle crumbs evenly over
butter. Top evenly with coconut,
then sweetened condensed milk. Bake for 25 minutes, should start
getting slightly brown. Melt chips
and peanut butter over low heat. Spread evenly over hot coconut layer.
Cool for 30 minutes. Chill thoroughly.
WINE BARS & GLAZE
1 cup butter, softened
1½ cups brown sugar
2 eggs
1 tbsp. vanilla
4 tbsps. Milk
4 tbsps. Port wine
2 cups walnuts or pecans, chopped
12 tbsps. all-purpose flour
1 tsp. baking powder
Cream butter and sugar. Add eggs.
Beat well. Add vanilla, milk and wine. Add nuts alternately with dry
ingredients. Put in buttered and
floured 9x13" pan. Bake at 350° for 20-30 minutes.
Glaze:
2 cups powdered sugar
2 tbsps. butter
4 tbsps. Port wine
dash of salt
Combine ingredients. Beat well. When bars are cool. top with glaze.
2 cups flour
1½ cups sugar
2 tsps. baking powder
1 tsp. salt
2/3 cup butter or margarine, softened
1 cup milk
2 eggs
1 cup blueberries (frozen, fresh
or canned & drained)
¼ cup sugar
½ tsp. cinnamon
BLUE BOY BAIT
Combine first 7 ingredients. Blend
at low speed till just moist. Beat at medium speed for 3 minutes.
Grease & flour a 13x9" pan.
Arrange berries on top of batter. Combine ¼ cup sugar and cinnamon.
Sprinkle on top. Bake 350°
for 30-40 minutes or till tests done.
ZUCCHINI PINEAPPLE BREAD
1 cup firmly packed brown sugar
½ cup butter, softened
1 cup shredded zucchini
1 (8 oz.) can crushed pineapple,
reserve 1 tbsp. juice
2 eggs, slightly beaten
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. salt
¼ tsp. allspice
½ cup chopped toasted pecans
or almonds
Glaze:
½ cup powdered sugar
1 tbsp. pineapple juice
1 tbsp. light corn syrup
¼ tsp. cinnamon
Preheat oven to 350°. Grease
and flour the bottom of a 9x5" loaf pan. Cream brown sugar and butter till
fluffy, Stir in zucchini, pineapple
and eggs. Add remaining dry ingredients. Blend well. Fold in nuts.
Spread evenly in pan. Bake for
60-70 minutes. Test with toothpick for doneness. Cook for an additional
10 minutes if needed. Remove from
pan. Combine all glaze ingredients till smooth. Spoon on warm loaf.
Cool completely on wire rack.
VEGETABLE PIZZA WITH CRESCENT ROLLS
1 can crescent rolls
1 large pkg. cream cheese
1 (8 oz.) carton sour cream or
yogurt
2 tbsps. mayonnaise
1 pkg. dry Hidden Valley dressing
Flatten and smooth crescent rolls
on cookie sheet. Bake till golden brown. Cream remaining ingredients.
Spread over cooled crust. Top with
favorite raw vegetables. Top with shredded cheese. Refrigerate till
serving.
Page 7 Top of Page
ALMOND CHEESE CAKE
¾ cup graham cracker crumbs
½ cup slivered almonds,
toasted and finely chopped
¼ cup sugar
¼ cup butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 can sweetened condensed milk
3 eggs
1 tsp. almond extract
Preheat oven to 300°. Combine
crumbs, almonds, sugar and butter. Press firmly on bottom of 9" spring
form pan or 9x13" pan. Beat cheese
till fluffy: gradually beat in sweetened condensed milk till smooth.
Add eggs and extract. Mix well.
Pour into prepared pan. Bake for 55-60 minutes or just till set. Cool.
Topping:
1/3 cup packed brown sugar
1/3 cup whipping cream
½ cup chopped toasted slivered
almonds
In a small sauce pan, combine brown
sugar and whipping cream. Cook and stir till sugar dissolves. Let
simmer for 5 minutes. Remove from
heat. Stir in almonds. Spoon evenly over cake. (If using a 9x13 pan
double topping ingredients, and
let simmer for 10-12 minutes.)
ORANGE PINEAPPLE ICE CREAM
1 (6 oz.) pkg. orange pineapple
gelatin
2 cups boiling water
4 eggs
1½ cups sugar
2 tbsps. flour
¼ tsp. salt
2 cups half n' half
1 (20 oz.) can crushed pineapple,
chilled and undrained
1 (14 oz.) can sweetened condensed
milk, chilled
1 (8 oz.) frozen non dairy whipped
topping, thawed
1 (12 oz.) can frozen orange pineapple
concentrate, thawed
Dissolve gelatin in boiling water.
Let cool to room temperature. Beat eggs in a large bowl on medium
speed till frothy. Add sugar, flour,
salt and half n' half. Blend. Place in heavy saucepan over medium heat,
stirring constantly till mixture
coats back of spoon (about 10 minutes). Let cool. Stir in gelatin mixture.
Add chilled pineapple, sweetened
condensed milk and orange pineapple concentrate. Stir. Chill thoroughly
preferably overnight. Pour into
1 gallon freezer can. Prepare according to directions. Allow contents to
ripen at least 1 hour before serving.
KIWI DESSERT IN TART SHELL
1 baked tart shall
1 tbsp. lemon pie filling in bottom
1 slice Kiwi fruit on filling
1 more tbsp. lemon pie filling
on top.
HOMEMADE OREO COOKIES
1 pkg. dark chocolate cake mix
½ cup butter. melted
1 egg, slightly beaten
Filling:
2 cups powdered sugar
¼ cup shortening
½ tsp. vanilla
1 egg white
Preheat oven to 350°. Combine
all cookie ingredients. Mix well. Firmly shape dough into 1" balls. Place
2" apart on ungreased cookie sheet.
Bake for 9-13 minutes, till set. Cool for 1 minute. Remove from
sheet. Cool completely. Combine
½ cup powdered sugar, shortening, vanilla and egg white. Blend well.
Add remaining powdered sugar. Beat
till smooth and creamy Spread 1 heaping teaspoon between cookies.
MISSISSIPPI MUD MOIST SHEET CAKE
1¼ cups butter
½ cup cocoa
1 cup water
2 cups flour
1½ cups firmly packed brown
sugar
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
1 can sweetened condensed milk
2 eggs
1 tsp. vanilla
1 cup powdered sugar
1 cup toasted pecans
Preheat oven to 350°. Melt 1
cup butter. Stir in ¼ cup cocoa. Add water. Bring to boil. Remove
from
heat, Combine flour, brown sugar
soda, cinnamon and salt. Add cocoa mixture. Beat well. Stir in 1/3 cup
sweetened condensed milk, eggs
and vanilla. Pour into greased 15x10" jelly roll pan. Bake for 15 minutes,
till it springs back when touched.
Melt remaining ¼ cup butter. Add remaining ¼ cup cocoa and
remaining condensed milk. Stir
in sugar and pecans. Spread on warm cake.
PLUM WINE
6 lbs. plums
3½ lbs. white sugar
1 gallon water
1 pkg. wine yeast
Wash and cut plums. Put in bowl.
Pour boiling water over plums. Cover with plastic wrap. Tightly seal.
Let stand for 4 days, stirring
once a day. Strain the plums. Dissolve sugar in juice. Add yeast. Cover
for 2
days. Pour into fermenting jars.
When wine clears, siphon it off. Put in a clean bottle with fermenting
trap
for 3 months. Bottle.
Page 8 Top of Page
FROZEN SPAGHETTI SAUCE
2 large onions, chopped (about 2
cups)
2 cloves garlic, minced
1/3 cup oil
12 large ripe tomatoes
2 cups water or cooking wine
2 envelopes instant beef broth
4 tsps. basil leaves
2 bay leaves
2 tsps. salt
1 tsp. oregano
1 (12 oz.) can tomato paste
Wash, peel and cut up tomatoes.
In a large kettle, sauté onion and garlic in oil till soft. Stir
in tomatoes,
Cook about 5 minutes. Add remaining
ingredients. Simmer for at least 1 hour. Put in freezer containers.
Makes 3 quarts,
CANNED PICANTE SAUCE
24 large Roma tomatoes
2 cups red peppers
2 cups jalapeno peppers
2 cups onions
Run through coarse grinder or food processor.
1 cup vinegar
2 tsps. salt
1 tsp. cumin
1 tsp. oregano leaves
6 cloves garlic, minced
Run tomatoes through sieve. Put
into a large pot. Cook till very thick. Add chopped vegetables, vinegar,
salt, cumin, garlic and oregano.
Simmer uncovered for about 2 hours. Stir, when needed by gently lifting.
(When canning in pint jars, use
2 cups peeled seeded tomatoes in the big pot.) Ladle into pint jars.
Process as with whole tomatoes.
TOMATO JAM
2 cups peeled, cored & chopped
tomatoes
2 cups sugar
Boil together for 20 minutes, stirring.
Add 1 (3 oz.) pkg. strawberry or raspberry gelatin. Boil for 2 more
minutes. Put in containers. Store
in refrigerator
Here it is time to put away the
shorts and sundresses and time to get out the sweaters and sweatshirts.
I'd
say for most of us that have suffered
through all the long, hot days of summer, we're glad cooler weather
is here. Just another reminder
of cooler weather ... our order form for "The Best of the Open Line''
Bulletin is included for fast and
easy Christmas gift giving this holiday season. As in years past, if you
send in five new subscriptions,
Direct Mailing & Printing will extend your subscription for one year
free
of charge.
We're also on our final countdown
of Silver Anniversary Cookbooks. So, if someone on your gift list
would enjoy a copy, order now by
mailing your check or money order for $14.50 to: Silver Anniversary
Cookbook, WMT Open Line, PO Box
2147, Cedar Rapids, IA 52406. Please include your name, mailing
address and zip code. Books are
also available at Broadcast Park during normal business hours.
Please note our "Good For You" section
of healthy recipes and tips from St. Luke's Hospital. A
representative of St. Luke's can
be heard on Open Line the first Monday of each month. They will be
sharing heart healthy recipes and
special diet needs. If you are unable to join us on the air, took for the
"Good For You" section in future
bulletins.
S. K. R.
