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DANISH APPLE BARS
2½ cups flour
1 teaspoon salt
1 cup lard or shortening
1 egg yolk
Milk (enough for 2/3 cup liquid with egg yolk)
2 handfuls of corn flakes
8 to 10 apples
1 cup sugar
1 teaspoon cinnamon
1 egg white
1 tablespoon water
1 cup powdered sugar
vanilla
Mix first five ingredients to make pie crust. Put half of dough on 10½ by 15½ inch sheet. Sprinkle with corn flakes, apples, sugar and cinnamon in that order. Roll out other half of dough and place on top. Seal edges. Beat egg white stiff and brush over top. Bake at 400° for 60 minutes. Mix water and sugar and vanilla. Pour over warm crust.
ROWLEY APPLE SCOTCH
4 tablespoons flour
1½ cups brown sugar
1 cup water
6 to 8 apples
1/8 teaspoon salt
2 tablespoons butter
2 tablespoons vinegar
1 teaspoon vanilla
Slice apples. Mix ¾ cup sugar, water and vinegar. Add apples, bring to boil and simmer until apples are tender. Remove apples from syrup and cool them. Mix remaining sugar, flour and salt in syrup. Cook until thickens. Remove from heat, add butter and vanilla and cool. Roll out pie dough. Line 9 inch pie pan and chill. Fill with chilled apples. Pour syrup over cooled apples. Top with crisscross crust and bake at 425° for 30 minutes or until brown.
RONNEBURG'S AMANA FRUIT CUSTARD PIE
Line an unbaked pie shell with fruit, fresh or canned. Combine 2 eggs, 1 cup sugar (½ cup if fruit is sweetened), and beat until fluffy. Add ½ cup milk, and 1 tablespoon tapioca flour (or tapioca). Mix and pour over fruit and bake at 400° for 15 minutes. Reduce heat to 375° and bake another 45 minutes or until done.
WINDY LAW'S BLUE RIBBON ANGEL FOOD CAKE
1 1/8 cup sifted cake flour (sift flour once and measure)
¾ cup granulated sugar
1½ cup egg white
½ teaspoon salt
1½ teaspoon cream of tartar
1 cup sifted granulated sugar
1 teaspoon vanilla
1 teaspoon almond
Add ¾ cup granulated sugar to flour and sift together five times. Put egg whites and salt in bowl of electric mixer. Beat at high speed until foamy. Add 1½ teaspoon cream of tartar. Continue beating on high speed until whites are stiff and stand in peaks. With mixer on medium speed, quickly sprinkle in 1 cup sifted granulated sugar. After sugar is dissolved, using a wire ship, stir in vanilla and almond. Sprinkle in flour and sugar mixture quickly in thirds. When all is blended, cut through batter with a silver knife. Bake at 350° for 35 to 40 minutes. Let cool completely before removing from pan.
ANGEL FOOD CAKE DESSERT:
Combine two packages raspberry or strawberry jello, 2 cups hot water and 2 packages frozen strawberries or raspberries. Let jello partially set. Tear angel food cake into pieces and mix into jello mixture. Chill until set.
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SPANISH LIMA BEANS
Sauté 1 chopped onion and one green pepper, chopped, in 2 tablespoons fat. Add 2 cups strained cooked tomatoes and simmer 10 minutes. Add 2 cups cooked dried lima beans, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon Worcestershire sauce and 1 cup grated American cheese. Bake in a greased casserole at 350° for 20 minutes or until bubbly.
EGGPLANT CASSEROLE
1 medium sized eggplant, cut in ½ inch cubes
Butter or margarine
2 onions
3 medium sized tomatoes
1 cup grated cheese (your choice)
1/3 cup butter
Brown eggplant in butter or margarine. Slice or chop onions and tomatoes. Arrange in layers (eggplant, onions and tomatoes) in casserole and dot with butter. Bake at 350° to 375° for 35 to 40 minutes.
ESCALLOPED EGG PLANT
Preheat oven to 375°. Pare and dice a medium eggplant. Simmer until tender in ½ cup boiling water. Drain and sprinkle with 2 tablespoons chopped parsley (optional). Chop one small onion. Sauté in 1 tablespoon melted butter. Add egg plant to onion with ½ cup milk and 2 well beaten eggs. Melt 3 tablespoons butter. Stir in ¾ cup cracker crumbs or ½ cup bread crumbs. Stir until butter is absorbed. Layer eggplant and crumbs with crumb layer on top. Top with cheese (grated, sliced, or pieces of any kind) and bake for 30 minutes.
PEACH BUTTER:
Combine 4 cups peaches and ½ cup water. Cover and cook until fruit is soft. Add 2 cups sugar and boil slowly, stirring constantly until thick and clear. Seal in jars.
PEACH JAM:
Bring 4 cups peaches, cut up and 1 package Sur-Jel to a rolling boil. Add 5 cups sugar and ½ cup cut-up maraschino cherries and boil 5 minutes. Jar and seal.
THE SUMMER SPAGHETTI
About an hour before serving, combine:
Finely chopped fresh tomatoes, salt and pepper to taste, juice of half lemon, teaspoon crushed basil, a chopped green onion and 2 tablespoons oil. This will serve four people. Should a larger serving be needed, mix enough of the above to measure about one third of the amount of spaghetti needed. At the last minute before serving time, cook the amount of spaghetti needed. Drain but do not run water over. Toss real hot spaghetti and cold tomato mixture together quickly. Serve immediately. (Mrs. R. K. Andrews)
RICE AND SHRIMP SALAD
½ cup cooked rice (regular not minute)
1 five ounce can shrimp
½ green pepper, chopped
1 onion, chopped
1 cup raw or frozen cauliflower, chopped
6 stuffed olives, chopped
Make a dressing of the following and toss:
Juice of one-half lemon
Salt and pepper to taste
Dash of tabasco
¼ cup mayonnaise
IOWA CITY CUCUMBERS
¼ cup vinegar
1 tablespoon lemon juice
1 teaspoon celery seed
2 tablespoons sugar
¾ teaspoon salt
1/8 teaspoon pepper
¼ teaspoon Accent or MSG
¼ cup onion rings
Mix ingredients and slice cucumbers into mixture. Let stand 3 or 4 hours or better overnight.
HOMEMADE WINE:
Combine two pints of unsweetened grape juice with four cups sugar and ½ teaspoon dry yeast. Pour into a gallon jug. Fill jug to crown with water. Top jug with five cent or better rubber balloon. Let set three weeks before drinking. (Then at your own risk).
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300 LITTLE PICKLES
300 small cucumbers
2/3 cup salt
boiling water
1 quart vinegar
¼ cup salt
¼ cup sugar
¼ cup dry mustard
3 pounds or 6 cups granulated sugar
Sprinkle cucumbers with salt and cover with boiling water. Stand overnight and drain next morning. Wipe dry and put in a crock. Heat vinegar, salt, sugar and dry mustard. Pour over cucumbers. Measure out sugar and each day add a handful to cucumbers, stirring well after each addition. When sugar is used, pickles are ready to can or use.
DILL PICKLES
Fill quart jar with whole pickles or slices or chunks. To each jar add ¼ teaspoon alum and one stick of fresh dill. To three quarts of water add 1 quart vinegar. Pour vinegar and water cold into jars. Add 1 tablespoon canning salt and sea) tight. Bring cold water bath to boil. Turn off heat and let set in hot water for 10 minutes.
ILLINOIS DILL PICKLES
Dissolve ¾ cup salt in 2 quarts water. Add 1 quart cider vinegar (full strength) and bring to boil. In the meantime, place cleaned cucumbers in quart jars or pint jars with 1 head dill (half for pint) or 2 tablespoons dill seed, l tablespoon dill seed (for pint). When vinegar comes to hard boil, pour into jars with cucumbers. Add 1 pea sized lump alum (optional). Seal and set for 6 weeks.
ELDORA SLICED HAMBURGER DILLS
4 slices onion
½ stick of celery, cut up
2 heads of dill or 1 teaspoon dill seed
washed sliced cucumbers
4 cups white sugar
½ cup salt
1 quart white vinegar
2 cups water
Put onion, celery, dill and cucumbers in quart jar. Bring sugar salt, vinegar and water to a boil. Pour into jar while boiling hot. Seal jars and let stand 6 weeks before using. Makes four quarts.
IOWA CITY SWEET DILL PICKLES
8 large ripe cucumbers
½ cup salt
1½ cup sugar
2 tablespoons mustard seed
1 tablespoon celery seed
1 tablespoon whole mixed spices
3½ cups vinegar
Pare and slice cucumbers lengthwise and remove seeds. Cut in half widthwise. Sprinkle with ½ cup salt. Let stand 24 hours. Place salted cukes in colander or thin cloth and drain one hour. Boil sugar, spices and vinegar 5 minutes. Add cucumbers and simmer 20 to 30 minutes. Pack into hot jars and seal at once.
ALTERNATE SPICES FOR ABOVE:
1 tablespoon whole cloves, 1 tablespoon whole allspice, 1 tablespoon mustard seed, long stick of cinnamon (removed before canning) and ½ teaspoon black pepper.
MRS. CARLOCK'S CATSUP
1 gallon cooked tomatoes
10 medium sized onions
12 tart apples
5 red and green sweet peppers
3 cups sugar
5 tablespoons salt
1 quart cider vinegar
1½ teaspoons ground cinnamon
1 teaspoon cloves
½ teaspoon red pepper
Chop onions, apples and peppers. Add remaining ingredients (tying cinnamon, cloves and red peppers in a bag) and cook until as thick as desired. Strain, reheat and bottle.
PICKLED FISH:
Clean fish and cut in pieces. Soak in strong salt water overnight. Next morning, wash and dry. Bring 1 quart white vinegar, 2 heaping tablespoons sugar and 1 heaping tablespoon pickling spices to boil. Add fish and let cook until it turns white. Remove to jars and pour in brine and seal.
ST. LUCAS PICKLED FISH:
Salt fish and refrigerate overnight. Next morning, wash and drain. Put fish in water to cover and boil about 10 minutes or until done. Lay cut fish out to cool. Make a syrup of 1½ cups vinegar, 1½ cups water, 2 tablespoons sugar, 1 teaspoon salt, 1 teaspoon mixed pickling spices and 1 onion. Combine with fish and refrigerate four days.
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ITALIAN PICKLED PEPPERS
Tie green peppers with string four ways. Parboil one minute and put in big gallon jugs. Bring one gallon water to a boil and dissolve at least ½ pound salt (or more if it will take it) in the water. Add 1 pint of vinegar. Drop a clove of garlic into the solution and pour over peppers. Let cool and seal.
STUFFED PEPPERS
Prepare peppers by cleaning the inside and washing thoroughly. Stuff with finely shredded cabbage. Put tops back on and fasten with toothpicks. Pack in jars tightly. For the syrup, bring to boil 2 cups vinegar, 1 cup water, 1½ cup sugar and 1 tablespoon mixed whole spices. Set jars and lids in boiling water and fill while in water. Seal quickly while still hot.
RELISH
Grind 2 medium heads cabbage, 8 medium carrots, 8 green peppers, 9 sweet red peppers and 12 medium onions. Mix with ½ cup salt and let stand 2 hours. Drain well. Add 1½ pints vinegar, 6 cups sugar, 1 tablespoon mustard seed, 1 tablespoon celery seed. Mix well and seal in pint jars.
CANNING CORN:
Fill quart jars loosely with fresh cut corn. Add 1 teaspoon salt and fill with water. Put lids on. To give hot water bath, warm water in canner to cover jars. Bring to boil and process for 3 hours.
FREEZING CORN:
Mix 20 cups corn cut off cob with 1 cup sugar, ¼ cup salt and 5 cups ice water. Stir well, put in containers and freeze. DOES NOT REQUIRE BLANCHING.
The following recipes contain no eggs or chocolate. They answered a call on the OPEN LINE from one of the listeners needing recipes without eggs or chocolate.
QUEENIES
1 cup shortening
2 cups cake flour
¾ cup powdered sugar
1 cup chopped nuts
Cream shortening and sugar thoroughly. Add flour and nuts and blend together. Roll ¼ inch thick on a cloth which has been dusted with a mixture of ½ cup flour and 2 tablespoons powdered sugar. Cut in shapes and put on greased cookie sheet and bake in hot oven (400°) for 10 minutes. Sprinkle top of cookies with powdered sugar as soon as they are baked.
WALNUT PARTY PUFFS:
With mixer at medium speed, thoroughly cream ½ cup butter with 4 cup sugar, a pinch of salt and 1 teaspoon vanilla until very light and fluffy. At low speed beat in 1 cup chopped nuts and 1 cup cake flour just until mixed. Refrigerate until easy to handle. Preheat oven to 350°. Form dough into small balls and lightly press a walnut half into each. Bake on ungreased baking sheet for 20 minutes.
ANGEL COOKIES:
As for any other cookie, mix ¾ cup shortening , ½ cup brown sugar, ½ cup white sugar, 1 teaspoon soda, ½ teaspoon salt and 1 teaspoon cream of tartar. Roll in balls, dip in water then sugar and bake at 350° for 10 to 12 minutes.
LACY RAISIN WAFERS
¾ cup flour
½ teaspoon soda
½ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1½ cups oatmeal
¾ cup raisins
½ cup salad oil
¼ cup water
1 cup brown sugar
1 teaspoon vanilla
½ cup nuts
Sift flour, soda, salt, cinnamon, and nutmeg together. Rinse and drain raisins and mix with salad oil and water. Mix in sugar, vanilla, oatmeal, nuts, and flour mixture. Refrigerate 1 hour. Drop by teaspoon about 2 inches apart onto greased cookie sheet. Bake 10 to 12 minutes at 350°.
TROPICAL DROPS
2 cups butterscotch chips
2/3 cup crunchy peanut butter
1 cup coconut
½ cup drained crushed pineapple
3½ cups corn flakes.
Melt chips, peanut butter over hot water. Remove from heat and add rest of ingredients. Mix well and drop on cookie sheet. Set in cool place to set, not refrigerator.
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