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BAGELS
1 cake or 1 package yeast
2 tablespoons sugar
2/3 cup lukewarm water
3 tablespoons melted shortening
3 cups sifted flour
1 teaspoon salt
1 egg
Dissolve yeast and sugar in water. Add shortening and mix together. Sift flour and salt onto a board. Make a well in the center of the flour and salt and pour the yeast mixture and egg into it. Work into flour and knead until smooth and elastic. Place dough in bowl. Cover and let rise 45 minutes. Knead again for 3 minutes. Divide dough into 12 pieces. Roll between light floured hands into 8 inch strips. Form into doughnuts by fastening ends together. Bake on floured sheet by putting under a broiler set at 400° for 4 minutes. Remove and drop into rapidly boiling water. Boil for 20 minutes. Drain and return to baking sheet. Bake at 400° for 15 minutes.
OKLAHOMA HUSH PUPPIES
3 heaping tablespoons sugar
1 pinch of salt
3 heaping tablespoons flour
3 heaping tablespoons corn meal
1 egg
1 teaspoon baking powder
1 medium onion, grated
enough canned milk to make a batter
thin enough to drop from spoon into hot fat.
Mix all ingredients and drop by spoon into hot fat. Fry until you reach the desired brownness.
SPICED TEA: Mix 2 cups Tang, 1 cup sugar, 1 cup instant tea, 1 package Wyler's Lemonade mix (½ cup), 1 teaspoon cinnamon, and ½ teaspoon cloves in a container. Use 2 teaspoons to 1 cup boiling water.
ITALIAN ZUCCHINI
3 medium size zucchini, scrubbed
and sliced
1 medium size onion, chopped
½ cup minced bacon
2 tablespoons butter
6 or 7 eggs
¼ cup grated
Parmesan cheese
salt and pepper to taste
Lightly brown onion and bacon. Pour off excess fat. Add sliced zucchini and butter. Cover and steam 5 minutes. Beat eggs slightly with salt and pepper. Add grated cheese and mix. Pour into skillet with vegetables. Over medium heat slightly brown (like an omelet), flip over and brown the other side.
ZUCCHINI MARMALADE
2 pounds peeled and cut up zucchini
2 oranges, seeded but not peeled
2 pounds sugar
Juice of one lemon
Put zucchini and oranges through food grinder. Add sugar. Let stand overnight. Next day add juice of one lemon and bring to boil. Set aside for another day. Next day, bring to boil. Reduce heat to low and cook to desired thickness. Put in sterilized jars and seal.
FOR A LARGER AMOUNT, follow the same directions with the following ingredients.
4 pounds zucchini
6 cups sugar
3 oranges
juice of two lemons
TO FREEZE CUCUMBERS: Slice cucumbers thin but do not peel. Make a syrup with 2 cups sugar, 2 cups water, 1 cup vinegar and 1 teaspoon salt. Boil and cool. Pour over cucumbers, put in containers and freeze.
FROM ANYWHERE IN THE STATE, CALL ON THE IOWA LINE. 800-332-5401.
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LIME PICKLES
Peel and slice 7 pounds cucumbers. Scrape out the seeds. Soak for 24 hours in a gallon of lime water (1 gallon water and 1 cup lime.) Drain and rinse thoroughly. Soak 24 hours in cold water. Drain again. Make a syrup of the following:
8 cups sugar
2 tablespoons salt
1 quart vinegar
2 cups water
1 teaspoon whole cloves
2 teaspoons allspice
1 teaspoon celery salt
1 stick cinnamon
Use the last four syrup ingredients in a cloth bag. Pour hot syrup over pickles. Let stand overnight. Next morning, bring all to a boil and simmer 40 minutes. Can while hot.
CHRISTMAS PICKLES
4 pounds white sugar
25 commercial sour pickles
1½ pints vinegar
2 tablespoons whole black pepper
¼ cup allspice
4 cloves garlic
4 tablespoons olive oil
1 tablespoon tarragon vinegar
Slice pickles into ¼ inch slices. Slice garlic buds. Arrange in earthen jar. Mix sugar, vinegar and spices and bring to a boil. Cool and add tarragon vinegar and olive oil. Pour over pickles and garlic. Cover jar and store in cool place. Allow 3 weeks to ripen.
KOSHER DILL PICKLES
In a scalded quart jar, put ¼ teaspoon alum, ¼ teaspoon crushed red peppers, 1 grape leaf and 1 head dill. Add cucumbers (sliced or whole). Then boil 3 quarts water, 1 quart vinegar, and 1 cup salt. Pour on pickles and seal. Will make 5 or 6 quarts. (Mrs. Lawrence Wenndt, Lowden, Iowa)
HOMEMADE HORSERADISH: Scrape horseradish roots and drop in cold water to prevent discoloration. Drain and put through food chopper or electric blender. Fill clear cold pint jars about 2/3's full. Add 1 teaspoon salt to each jar and fill to within ½ inch of top with white vinegar and seal.
BEET RELISH
1 quart chopped raw cabbage
2 cups sugar
½ teaspoon black pepper
1 cup horseradish
1 quart chopped boiled beets, drained
1 tablespoon salt
Combine all ingredients, put in sterile jars and cover with cold vinegar.
LOST NATION CORN RELISH
20 ears sweet corn
1 cup chopped green peppers
1 cup chopped red peppers
1¼ cups chopped onion
1 cup chopped celery
½ cup sugar
1½ tablespoons mustard seed
1 tablespoon salt
1 teaspoon celery seed
½ teaspoon turmeric
2 2/3 cups vinegar
2 cups water
Boil corn for 5 minutes. Plunge into cold water. Remove from cobs. Combine all ingredients and simmer 20 minutes. Pack into clean hot jars, leaving an inch head space, make sure vinegar covers all vegetables. Process in boiling water bath for 15 minutes. Makes 6 to 7 pints.
KOSHER DILL PICKLES
14 or 15 cucumbers about 3 inches
in length
2 tablespoons pickling salt
Dill stalk with head
1 clove garlic
1 teaspoon pickling spices
½ bay leaf
Cold water
Put cucumbers in clean jar after putting spices in the bottom of the jar. Add salt and cold water and seal. Keep in warm place (70° or above, about 85° is just right) so they will work. When they clear up in 4 or 5 days they are ready to eat. Put in the refrigerator or a cool dark place. If you prefer stronger pickle let them set a whole week. (Mrs. Ed Gallagher, Kendall, WIS.)
BLUE PUNCH: 1 gallon water, ½ cup sugar, 11 small cans frozen lemonade, 1 scant tablespoon blue food coloring, ¼ teaspoon green food coloring, ½ gallon pineapple sherbet and 11 12-ounce bottles of Seven-Up.
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CHARLES CITY SPICED APPLES
6 Jonathan apples
2 cups boiling water
½ cup sugar
2 tablespoons lemon juice
½ cup orange juice
¼ cup cinnamon candy
Cook in boiling water until tender. Drain and reserve water. Combine with remaining ingredients and simmer until about 1 cup of liquid remains. Pour over apples to serve.
SUGARLESS PEACH ICE CREAM
½ gallon whole milk
6 teaspoons artificial sweetener
1/8 teaspoon salt
2 cups mashed peaches
6 eggs
1 can evaporated milk
1 teaspoon vanilla
Scald milk and add beaten eggs to which the sweetener was added. Cook until it coats the spoon. Strain and cool. Add remaining ingredients and freeze in ice cream freezer.
TURKEY IN THE STRAW...GANOFF
4 cups cubed cooked turkey
2 cloves garlic
1 cup onion
¼ cup flour
2 teaspoons salt
½ teaspoon pepper
2 cans mushroom pieces
2 cans cream of chicken soup
2 cups sour cream
¼ cup parsley
Brown or sauté onions in butter. Stir in meat, garlic, flour, salt, pepper and mushrooms. Cook for five minutes. Add soup. Simmer 10 minutes. Stir in sour cream. Serves 8 to 12. Served over cooked rice or fine noodles.
MINNESOTA SALAD DRESSING: Mix 1 cup sugar, 1 cup salad oil, 1 medium size onion (grated), 1 teaspoon dry mustard, 1 teaspoon salt, ½ cup vinegar, and 1 teaspoon celery seed (optional.) Mix well. Makes one pint.
HOT DOG RELISH
5 cups ground cucumbers
3 cups ground onions
3 cups chopped celery
2 hot red peppers, ground
2 green peppers, ground
Combine and add ¾ cup salt and 1½ quarts water. Let set overnight. Drain.
Heat:
1 quart white vinegar
3 cups sugar
2 teaspoons mustard seed
2 tablespoons celery seed
Heat to boiling, add vegetables and bring to boil. Cook slowly for 10 minutes. Pack in hot jars. Makes 5 pints.
CHICKEN SALAD
3 cups chopped celery
½ cup chopped pimento
3 hard cooked eggs, chopped
2 cups cut up boiled chicken
1 cup walnut meats
1 package lemon jello
½ teaspoon salt
1 cup boiling water
2 packages Dream Whip
1 cup salad dressing
Combine celery, pimento, eggs, chicken, and walnut meats. Dissolve jello and salt in the boiling water. Let set until congealed. Prepare Dream Whip according to directions and fold into the jello with the salad dressing. Add first ingredients, turn into a 13 by 9 by 2-inch pan, and refrigerate. Serve on lettuce with fancy crackers. (Mrs. Paul Huston, Wyoming, Iowa)
WIENERS IN THE BLANKET
2 tablespoons liquid shortening
2 tablespoons sugar
1 egg
1 cup flour
¾ cup corn meal
1 teaspoon salt
1½ teaspoons baking powder
¾ cup milk
Mix well in bowl. Dry wieners with a towel. Put stick in one end, dip in batter and then deep fry until crust is dark brown.
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ROSE PETAL JELLY
Pick roses early in the morning as soon as dry from the dew. Do not use roses that have been sprayed with insecticide. Use 6 or 7 roses for one jar. Remove petals very carefully by pulling petals away from stem. Cut petals above the white ends. Blend 1 cup roses petals, ¾ cup water and the juice of one lemon until smooth. Gradually add 2½ cups sugar. Blend until sugar is dissolved. Stir 1 package Sure-Jel in ¾ cup water and bring to boil. Boil for 1 minute, stirring constantly. Start blender and add hot solution. Blend at low speed until thoroughly mixed. Pour into hot sterilized jars and refrigerate until used.
WHILE WALL CLEANER OR SPRAY ON, WIPE OFF, NO RINSE CLEANER
6 pounds Sodium Sesquisiliate or
"METSO 99"
2 pounds Sodium Tripolyphosphate
or "TSPP"
½ gallon Atarox BL-344
32 gallons warm water
Dissolve the first two ingredients in the warm water, then add the third ingredient. Get BL-344 from General Aniline and Film Corporation. All other ingredients are available from McKesson and Robbins Drug Company. (William Wendler, Davenport, Ia.)
CHERRY TORTE
1 pound vanilla wafer crumbs (or
graham crackers)
1/3 cup softened butter
1½ cups powdered sugar
1 whole egg
1 cup whipping cream
1 can cherry pie filling or 2 cups
thickened cherries
In a 9 by 9-inch pan, butter bottom and put half of crumbs in. Beat butter, sugar and egg until creamy. Drizzle on crumbs. Top with fruit. Top with whipped cream and sprinkle rest of crumbs on whipped cream. Refrigerate.
CREAM OF GARLIC DRESSING: Blend ¼ cup lemon juice, ¾ cup salad oil, 2/3 cup light cream, 2 cloves garlic, 1 teaspoon salt, ½ teaspoon sugar, ¼ teaspoon white pepper and ½ teaspoon paprika in your blender until smooth and creamy. Makes 2 cups.
The following information is condensed from a newspaper column written by Nan Wiley, "Let's Ask The Cook."
RUMPOT (BRANDIED FRUIT)
Pour one pint rum or brandy into
a crock or large, wide mouthed glass jar. Nothing metal. Then start adding
fresh fruit as it comes in season, commencing with strawberries, going
right through cherries, blueberries, peaches, raspberries, pineapple, even
peeled cantaloupe chunks. Also raisins. For each 2 cups fruit add 2 cups
sugar except for the raisins. They have their own natural sweetness. The
only fresh fruits you do not use are apples, pears and citrus types. The
first two get too mushy and the citrus retards the action. Do not use canned
fruits here. Wait a few days before each new addition. Stir daily to dissolve
sugar. Incidentally, a bean pot makes a good container, but do not clamp
down the lid as it needs a little air to do what it's supposed to do. Or
you can use a glass pie plate as a lid. Frozen fruits can be used after
a little experimentation on your part to discover the necessary adjustment
in sugar considering the sweetness of the packing syrup. The mixture is
supposed to age for 3 months before using or giving any away for a starter,
but it is good before then. The sauce is great over French vanilla ice
cream, puddings, plain cake slices, cheese cakes and even ham. No refrigeration
is required, but it must be kept in a cool place away from sunlight while
it works away. For starters for
friends, 2 or three cups is plenty.
PEA, PEANUT AND PICKLE SALAD
1 10 ounce package frozen peas or
a 1 pound can peas, drained
½ cup salted peanuts
½ cup coarsely chopped dill
pickles
½ cup clear French dressing
lettuce
Cook peas if frozen, and toss with remaining ingredients. Chill 30 minutes and garnish with lettuce.
THE BEST OF THE OPEN LINE COOKBOOK is now being edited for publication in November. It will be a deluxe, hard bound edition of six years of Open Line recipes and other surprises. Listen for details on the Open Line in the months to come.
