Page 1 Top of Page
IOWA CITY CRUNCHY APPLE PIE
¾ cup sifted flour
½ teaspoon salt
¼ cup yellow corn meal
½ cup grated American cheese
1/3 cup shortening
2 or 3 tablespoons cold water
¾ cup sugar
1 teaspoon cinnamon
1 tablespoon cornstarch
1/8 teaspoon salt
5 or 6 cups sliced apples
1 tablespoon lemon juice
¾ cup flour
¼ cup yellow corn meal
½ cup sugar
1/3 cup butter or margarine
Mix first group of ingredients well and press into a nine inch pie pan. Second group of ingredients is the filling and the third group of ingredients is the topping. Bake 20 minutes at 400°, then reduce heat and bake 40 minutes more at 350°. Bake until nicely browned.
INSTANT CUSTARD PIE
Mix one box of Instant Vanilla pudding mix with one package of Dream Whip. Prepare each according to directions on packages, then add one teaspoon vanilla and mix well. Pour into graham cracker crust and chill. (Mrs. Merle Stoakes, Traer, Iowa)
PEACH COBBLER
Spread 6 to 8 peeled and cut up peaches and ½ cup sugar on bottom of 1½ quart greased casserole. Invert custard cup with outside of cup greased before spreading fruit. Top with desired crust. Bake at 350° to 375° for 30 to 40 minutes. Juice will go to cup during baking. Serve upside down with cup full of juice. To turn upside down, loosed edges of cobbler. Place serving plate over top of casserole. Invert casserole and plate.
GLAZED PEACH PIE
One 9 inch baked pie crust
3 medium sized peaches, skinned
and mashed
1 cup sugar
3 tablespoons corn starch
½ cup water
Dash of salt
4 more peaches, peeled and sliced
Add sugar and cornstarch to mashed peaches. Then add water and salt. Cook until thick and cool. Peel 4 more peaches and slice into crust. Pour cooled sauce over fresh peaches. Cool and serve with whipped cream.
CHOCOLATE PIZZA
1 cup cake flour
½ teaspoon baking powder
1/8 teaspoon soda
½ teaspoon salt
½ cup nuts
1/3 cup margarine
1 cup brown sugar
1 egg, beaten slightly
1 teaspoon vanilla
1 6 ounce package chocolate chips
8 to 10 marshmallows, cut in pieces
Mix cake flour, baking powder, soda, salt and nuts and set aside. Melt margarine and remove from heat. Add brown sugar. Mix well and cool. Add egg and vanilla. Add flour mixture, a little at a time. Spread dough in two 9 inch greased pie pans. Sprinkle with chocolate chips and marshmallows. Miniature marshmallows can be used. Bake 20 minutes at 350° Cool. Cut in wedges. Top with whipped cream or ice cream. Serves 14 to 16. (Mrs. Loretta Horner, Iowa City, Iowa)
HOMEMADE FROZEN CHOCOLATE BARS
Mix one package instant chocolate pudding mix with 4 cups sugar, ½ cup cream and milk as called for on pudding box. Mix and freeze.
Page 2 Top of Page
MISS REINIER'S CANNED CORN
20 cups corn, cut off cob
1 cup sugar
5 cups ice water
Unpeeled tomatoes
Salt
Mix corn, sugar and water and bring to boil. Pack in jars with 1 slice of an unpeeled tomato and 1 teaspoon salt to each quart jar. Seal and cold pack in hot water bath for 3 hours after steam starts. (Miss Faye Reinier, Cedar Rapids, Iowa)
POTATOES AU GRATIN
2 tablespoons butter or margarine
2 tablespoons all purpose flour
1 teaspoon salt
1 cup milk
1 cup cheese, grated
2 cups cold boiled or baked potatoes,
cubed
Melt butter or margarine and add flour and salt. Stir until well blended. Add milk gradually, stirring constantly. When thickened, add grated cheese. Place potatoes in bottom of well greased baking dish. Cover with sauce. Bake for 30 to 40 minutes at 400°. Serves 4.
FREEZING PEACHES WITH ORANGE JUICE
1 6 ounce can frozen orange juice
concentrate
3 cans water
¼ cup sugar
¼ teaspoon powdered ascorbic
acid
10 medium peaches, peeled and pitted
Mix orange juice as directed on can. Add sugar and ascorbic acid, following directions on ascorbic acid package and stir to dissolve sugar. Fill freezer container 1/3 full of orange juice mixture. Slice peaches directly into container leaving head space. Cover peaches with more orange juice. Place crumpled freezer paper under freezer lid to keep peaches under liquid. Pack, label and freeze. Makes 7 one half pints.
UNBAKED COOKIES: Bring ½ cup margarine, ½ cup milk, 2 cups sugar and ½ cup cocoa to soft boil. Add 1 teaspoon vanilla, 3 cups quick oatmeal and 3 tablespoons peanut butter. Stir and drop by teaspoons onto wax paper and let set.
POPPY SEED CAKE
1 cup ground poppy seeds
½ cup scalded milk
1½ cup sugar
½ cup butter
1 cup milk
2 cups flour
2 teaspoons baking powder
1 teaspoon vanilla
4 egg whites, beaten
Pour milk over poppy seeds and let stand overnight. Next morning add remaining ingredients adding beaten egg whites last. Use regular cake method for mixing. Bake in a greased and floured loaf or tube pan at 350° until done as tested with toothpick.
FILLING FOR POPPY SEED CAKE
2 cups scalded milk
½ cup brown sugar
2 tablespoons cornstarch
4 egg yolks
1 teaspoon vanilla
¼ cup chopped nuts
Mix sugar and cornstarch in double boiler. Add warm milk, stirring in gradually. Cook until thick, stirring constantly. Beat egg yolks. Add a little of hot mixture gradually to beaten egg yolks then return eggs and cooked mixture to double boiler. Cook a few more minutes until thick. Spread cooled filling on cake and sprinkle with nuts.
CLINTON NEVER FAIL DUMPLINGS: Sift 2 cups flour, 1 teaspoon cream of tartar, ½ teaspoon baking soda, ½ teaspoon salt together three times. Work in butter, about the size of an egg. Stir in one egg, beaten slightly in a cup to which you added enough milk to fill the cup. Mixture will be doughy. Drop into boiling gravy a small spoonful at a time and boil for 20 minutes.
UNBAKED COOKIES: Combine 2 cups sugar, 3/4 cup margarine and 2/3 cup evaporated milk. Bring to rolling boil over medium heat, stirring constantly. Remove from heat and add 1 box of instant butterscotch (or chocolate) pudding mix and 3½ cups raw quick rolled oats. Mix well and cool for 15 minutes before dropping by teaspoonfuls onto wax paper.
Page 3 Top of Page
CHICKEN SALAD DELUXE
2 to 3 pound broiler fryer, cooked
and cubed
½ cup thinly sliced celery
½ cup drained mandarin orange
sections
1 cup drained pineapple cubes
½ cup quartered maraschino
cherries (red, green, or both)
2 bananas, sliced
¼ cup mayonnaise
¼ cup commercial sour cream
½ teaspoon lemon juice
1 teaspoon sugar
Rum flavoring, if desired
Chill the cubed chicken. Then combine with celery, oranges, pineapple cubes, cherries and sliced bananas. Combine dressing ingredients, mayonnaise, sour cream, lemon juice and sugar. Pour over chicken mixture and toss gently. Chill well in refrigerator before serving. (Mrs. R. A. McLaughlin, Cedar Rapids)
CHERRY POM POMS
1 cup flour
½ teaspoon baking powder
½ cup cooking oil
3 tablespoons dry cherry flavored
gelatin
1 package (4 serving size) Vanilla
Instant Pudding
2 eggs, separated
3 tablespoons milk
½ teaspoon almond extract
¾ cup chopped walnuts
¾ cup grated (or flaked)
coconut
1 teaspoon water
2 cups flaked coconut
Combine flour and baking powder. In a large bowl, combine oil, gelatin, pudding mix (dry) and egg yolks. Blend well. Add dry ingredients, milk and almond extract and blend well. Stir in walnuts , ¾ cup coconut. Shape into balls using ½ to 1 slightly rounded teaspoon for each. Slightly beat egg whites with water. Roll balls in egg whites, then in the 2 cups coconut. Place on ungreased cookie sheet, pressing slightly to flatten. Bake 12 to 15 minutes at 350° or until delicately browned. (Mrs. McLaughlin)
ZUCCHINI SQUASH
Combine 4 cups grated or chopped zucchini squash, ½ cup finely chopped onion, 1 teaspoon salt, 1/8 teaspoon pepper, a dash of nutmeg, 2 eggs, well beaten and ½ cup of dry bread crumbs. Mix well. Pack into 2 pie plates. One can be frozen unbaked. The other is baked for 25 minutes at 375°.
ZUCCHINI ALA SYRIAN
1 large onion, sliced
1 green pepper, sliced
1 clove garlic, minced
3 tablespoons salad oil
1½ pounds zucchini, sliced
½ cup catsup
¼ teaspoon sweet basil
¼ teaspoon oregano
Salt and Pepper to taste
Pinch of caraway seed
Sauté onion, green pepper and garlic in oil until golden brown. Add zucchini and cover and simmer over low heat until tender. Add remaining ingredients. Turn into casserole and bake 15 minutes at 350° uncovered.
CABBAGE FILLED PEPPERS
6 sweet green peppers
½ head cabbage, finely cut
2 cups cider vinegar
1½ teaspoons salt
1 tablespoon yellow mustard seed
Remove stems and cut tops off the peppers. Remove seeds without breaking the shells. Add salt and mustard seed to the cabbage and mix thoroughly. Spoon mixture into peppers, pressing tightly. Place tops on pepper shells and fasten down with wooden picks. Place upright in stone jar and cover with cold vinegar. Cover jar and store in cool place. Will keep for several months if desired. Makes 6 servings. (Catherine Markee, Iowa City, Iowa)
MRS. MEISNER'S STUFFED PEPPERS
Cut stem ends off large green peppers and remove seeds. Soak in salt water brine to float an egg (1 cup salt to 1 gallon water). Soak overnight. Next morning, shred large head of cabbage fine, add 2 bunches celery, also cut fine and 2 red pimento peppers, chopped. Sprinkle with 4 teaspoons salt and mix thoroughly. Squeeze juice out. Stuff into peppers. Make syrup with 1 quart vinegar and 3 cups sugar. Put stuffed peppers into sterilized jars. Cover with boiling syrup and seal.
1000 ISLAND DRESSING: Mix 1 cup mayonnaise or salad dressing with ¼ cup chili sauce, 1 chopped pimento, ¼ chopped green pepper, 1 hard cooked egg, chopped fine and 1 small onion, chopped fine.
Page 4 Top of Page
WHITE SAUERKRAUT
To one quart of chopped cabbage, add 2 level teaspoons salt, 1 level teaspoon sugar. Fill jar with cabbage up to two inches from top, packing firmly. Fill with water, which has been boiled and cooled. Seal tight and put in cellar. (Fannie Brown, Monticello, Iowa)
TURMERIC PICKLES
1 gallon medium sized cucumbers,
peeled and sliced thin
½ cup pickling salt
2 trays ice cubes
1 cup vinegar
1 cup sugar
½ teaspoon turmeric
1/8 teaspoon cayenne pepper
Turmeric Celery Seed
Mustard Seed
Garlic cloves
Mix cucumbers, salt and ice cubes and let stand 3 hours. Drain off liquid and rinse well. Make liquid of vinegar, sugar, turmeric and cayenne pepper. Boil for five minutes. To each jar, add ½ teaspoon turmeric, 1 teaspoon celery seed, 1 tsp. mustard seed and 2 garlic cloves. Pack jars with drained cucumbers. Pour boiling vinegar over cucumbers and seal. Process in hot water bath 5 to 15 minutes.
MIXED PICKLES
4 cups cut cucumbers
2 cups cut carrots
2 cups cut celery
2 sweet red peppers
1 pod hot red pepper
1 cauliflower
2 cups pickling onions
1 cup salt
1 gallon water
4 tablespoons mustard seed
2 tablespoons celery seed
1½ cups sugar
5 cups vinegar
Wash, rinse, drain, seed and cut vegetables as desired. Dissolve salt in water. Pour over vegetables. Let stand about 18 hours. Drain. Add seeds and sugar to vinegar. Boil 3 minutes. Add vegetables. Simmer till hot through, then bring to boil. Pack, boiling hot, into hot sterilized jars. Seal at once. Makes 4 to 5 pints. (Brenda McDole, Marion, Iowa)
THE PASTOR'S PICKLES
In a quart jar, place the following order:
1 sprig of green dill (or to taste)
1 clove garlic, cut in two (more
or less may be used or none at all)
1 teaspoon pickling spice (optional)
Pack jar with small to medium size cucumbers. Over this pour 1 tablespoon (level) pickling salt. Then fill jar to within ½ inch from the top with cold water. Water with chlorine in it should not be used. Tighten the lid on the jar and let work for several weeks. The juice will leak out and the top will bulge, but that is normal. Do not allow to get too warm while working. (Earl W. Elowsky, Lowden, Iowa)
FIVE QUART DILL PICKLES
1 scant cup pickling salt
3 cups vinegar
9 cups water
Boil 15 minutes. Pack pickles in jar after placing dill in bottom of quart jar. Pour boiling mixture over cucumbers in jar. Seal with one piece zinc lids. Let stand 10 days upstairs, then take downstairs.
SWEET DILLS
Cut cucumbers in ¼ inch slices. Soak slices in salt water about 2 hours (½ cup salt to 1 gallon water). Drain. Pour 1 cup sugar, 1 cup vinegar and ¼ cup water over them. Bring pickles to boiling point. Place small piece of dill in bottom of pint jar and add pickles and syrup and more dill and seal. Ready in two days.
SOUTH AMANA PICKLED CAULIFLOWER
Cook and prepare cauliflower until tender. Break into florets. Bring 1 cup vinegar, 2 cups water, 1 cup sugar, and 1 tablespoon salt to a boil. Add cauliflower and bring back to boil. Place in jars and seal.
FROZEN CORN: Simmer 4 quarts raw corn, 1 quart water, ¼ cup butter and 4 scant teaspoons salt from 7 to 10 minutes. Cool, place in containers and freeze.
Click here to go to the next month of 1967.
PAGES