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CHILI SAUCE
2 teaspoons whole cloves
2 teaspoons broken stick cinnamon
1½ teaspoons celery seed
1 cup white vinegar
Put spices and vinegar in saucepan, cover and bring to boil. Simmer five minutes. Remove pan from heat and set aside.
8 pounds tomatoes, peeled and chopped
(squeeze out most of the seeds and discard them)
1 cup chopped celery
1 or 2 chopped green or red sweet
peppers
2 large chopped onions
garlic, optional
Cook 15 minutes.
1 cup sugar
4 teaspoons salt
1 teaspoon paprika
Add to cooked mixture and continue cooking until reduced to half. Add strained vinegar mixture and cook 30 minutes longer. Seal in sterilized jars. Makes about 5 to 6 pints. (Flora McDowell, Peoria, Ill.)
TOMATO SOUP
1 peck ripe tomatoes
1 stalk celery
1 green pepper
6 small onions
2 bay leaves
Cook slowly two hours. Rub through sieve and add ½ cup sugar and ¼ cup salt. Mix ½ cup butter and ½ cup flour. Stir in a little of the hot mixture to make it creamy and then add to hot mixture. Stir. Cook 10 minutes longer then seal in hot sterilized jars. Makes 9 pints,
*** Cedar Rapidians call 366-2748 ***
CORN RELISH
12 ears sweet corn
2 quarts prepared tomatoes
7 or 8 green peppers
4 red sweet peppers
6 large onions
1 teaspoon turmeric
2 tablespoons salt
1 cup vinegar
1½ cups sugar
Boil for 45 minutes. Put into jars and seal. Makes 4 quarts. Vinegar may be diluted to make corn relish sweeter.
GREEN TOMATO RELISH
4 green peppers
2 red sweet peppers
2 pecks green tomatoes
2 medium heads cabbage, optional
12 large onions, white or yellow
2 cups salt
Cut peppers into halves and clean. Grind vegetables. Cover ground vegetables with salt and let set overnight. Next morning, rinse and drain and cover vegetables with cold vinegar. Add:
1 tablespoon cinnamon
1 tablespoon nutmeg
1 tablespoon allspice
1 teaspoon celery seed
3 pounds brown sugar
Heat to boiling, cook five minutes. Put into sterilized jars and seal. Using cabbage, it makes 12 quarts.
TO FREEZE PEARS: peel, quarter and core pears. Boil in 40% sugar solution (3 cups sugar and 4 cups water) for one to three minutes. Put ¾ teaspoon ascorbic acid in each container. Pour drained and cooled pears into containers and cover with syrup.
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OPEN CROCK DILL PICKLES
35 to 40 cucumbers
2 tablespoons mixed spices
¾ pound dill
2 cups salt
2 gallons water
2 cups vinegar
Wash and dry cucumbers. Put a layer of dill and ½ of spices in stone jar. Add cucumbers. Put remaining spices and dill on top. Boil salt water and vinegar two minutes. Cool to room temperature. Pour over cucumbers. Cover with plate weighted with something heavy enough to keep the cucumbers under the brine. Keep at even temperature, removing scum each day. Pickles will be ready (2 to 4 weeks) when they are of uniform color and well flavored with dill. Pack into hot jars and cover with hot brine and seal. If to be stored for a long time, process in hot water bath for 15 minutes.
KOSHER DILLS: Use above procedure. Add 1 small clove garlic, 1 bay leaf, ½ teaspoon mustard seed, 2 tablespoons sugar, 1 piece red pepper and ½ cup vinegar to 1 to 1½ cups strained brine. Boil 2 minutes and pour over pickles before sealing.
RIPE CUCUMBER RELISH
2 quarts chopped ripe cucumbers
2 cups chopped sweet red peppers
2 cups chopped sweet green peppers
1 cup chopped onion
1 tablespoon turmeric
½ cup salt
1 tablespoon mustard seed
2 teaspoons whole cloves
2 teaspoons whole allspice
2 sticks cinnamon
1½ cups brown sugar
1 quart vinegar
Combine cucumbers, peppers and onion. Sprinkle with turmeric. Dissolve salt in 2 quarts cold water. Pour over vegetables and let stand 3 to 4 hours. Drain vegetables. Cover with cold water and let stand one hour. Drain thoroughly. Tie spices in cheese cloth bay. Add to sugar and vinegar. Heat to boiling and pour over drained vegetables. Cover and let stand 12 to 18 hours in a cool place. Bring out again and simmer till vegetables are hot. Bring to boil and pack in sterilized jars.
KOSHER DILL PICKLES
Wash cucumbers and refrigerate in cold water overnight. Put a layer of dill in the bottom of the quart jar. Add 1 teaspoon alum, clove of garlic, a half of red pepper and more dill. Boil 1 quart vinegar, 3 quarts water, and 1 cup pickling salt for two minutes. Pour hot vinegar slowly over cold pickles. Seal.
BAKED PEACHES FOR CANNING
Wash fresh peaches to can. Put stem end down on cookie sheet arranging the peaches so they do not touch. Put 1½ cups water in cookie sheet. Bake 25 to 30 minutes at 350°. Remove from oven and slip peels off. Place in hot sterilized jars (whole, halves or slices.) Cover with boiling hot syrup made of half sugar and half water with spices as desired.
CHOKECHERRY LIQUOR
Wash and stem two cups chokecherries. Put in a quart jar. Cover with 1½ cups sugar. Fill jar with gin. Stir and shake once a day for 3 weeks. Do not tighten lids except when shaking. After three weeks, strain and transfer to airtight bottles.
PEACH BRANDY
In a half gallon jar place three ripe and spotless peaches that have been washed, cut in pieces and seed removed. Put 2 cups sugar in with peaches and seal tight. Put in a dark place, shaking it once a day for a month. Add 2 more cups of sugar and shake every day for 3 more months. Then strain and transfer to airtight bottles for storage.
PLUM RUM JAM
Select 3½ cups red plums. Slice thin. Add 7½ cups sugar and ½ cup lemon juice. Combine all in a kettle, stir well, then cook slowly until mixture comes to a rolling boil. Boil hard 3 minutes, then remove from burner and add 2/3 of a bottle of Certo, mix well and add 1 cup rum. Stir for 5 minutes, pour in glasses and seal with paraffin. (Iowa City, Iowa listener)
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APPLE SLICES
2½ cups sifted flour
1 tablespoon sugar
1 teaspoon salt
1 cup lard or shortening
1 egg, separated
2 egg whites
milk
2/3 cup crushed corn flakes
5 cups slices peeled apples
1½ cups sugar
1 teaspoon cinnamon
1 cup powdered sugar
2 tablespoons lemon juice
Sift flour, sugar and salt. Cut in lard or shortening. Put the egg yolk in a measuring cup and add milk to make 2/3 cup. Add to shortening, mix into a ball. Roll half into a 15 by 11 inch rectangle, place on cookie sheet. Cover with corn flakes and sliced apples. Sprinkle sugar over the top, roll out other half of mixture into a 15 by 11 inch rectangle and place on top. Beat egg whites and spread on top. Bake at 400° for 40 minutes. While hot, drizzle a mixture of the powdered sugar and lemon juice on top.
OLD TIME GERMAN MEAT AND CABBAGE
1 pound hamburger
1/3 cup uncooked rice
2 tablespoons butter
1 onion, sliced fine
1 egg, well beaten
1 can tomato soup
juice from one lemon
1 teaspoon sugar
1 teaspoon parsley, minced
½ cup celery, chopped
salt and pepper
6 large cabbage leaves
Season the hamburger well with salt and pepper and mix well. Mix in rice. To make the sauce, melt butter, add onion and cook several minutes. Combine tomato soup with equal amount of water and add to onion mixture. Add parsley, celery, lemon juice, sugar and salt and pepper and cook for 10 minutes. Wash cabbage leaves well and boil till tender. Take 2 tablespoons of meat in each leaf and roll tightly. Secure with toothpick. Place in saucepan and pour sauce on top. Cover pan tightly and cook slowly for three hours. Serve hot.
STUFFED PEPPERS
1 cup rice
1 teaspoon salt
2 cups water
Cook till almost done. Remove seeds and insides from four peppers and parboil for 5 minutes. Drain and invert on drainboard. Chop 3 to 4 slices bacon, add 1 pound hamburger, 1 large chopped onion. Fry till hamburger is done. Pour in a large can tomatoes. Mix with rice. Fill pepper. Place in greased casserole and bake at 375° for one hour.
AMANA TOMATO SALAD
1 cup vinegar
1 cup sugar
2 cups water
1 tablespoon salt
dash of pepper
Pour over sliced or quartered tomatoes with one or two medium sliced onions.
GOLDEN GLOW PEACH SPREAD
12 pounds peaches
7 pounds granulated sugar
1 pint cider vinegar
Wash peaches. Cut in pieces. Do not peel or remove seeds. Place in large heavy kettle with vinegar and sugar over low heat. Cook until mixture is thickened to a lovely golden brown color. The peeling will disappear. Remove most of the seeds with a fork. Seal with paraffin in sterilized jars.
PEACH MARMALADE
10 peaches, peeled
1 orange
1 small jar maraschino cherries
with juice
Grind in food chopper, measure and add an equal amount of sugar. Cook about 25 or 30 minutes until thick or consistency desired. Seal in jars. Makes about 2½ pints.
** Out of towners call 1-800-332-5401 **
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PEACHY PORK CHOPS
Start with enough chops for the family. Brown in meat drippings and pour off drippings. Season with salt and pepper to taste. Drain a 16 ounce can of sliced peaches, reserving ½ cup liquid. Combine peach liquid with 2 tablespoons honey, 1 teaspoon lemon juice, ¼ teaspoon cinnamon and 1/8 teaspoon ginger. Stir together and pour over pork chops. Cover tightly and cook 45 minutes or until done.
EGGLESS PUMPKIN COOKIES
1 stick margarine
1 cup sugar
1 cup pumpkin
½ cup raisins
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon vanilla
Mix together well and drop by teaspoon on ungreased baking sheet. Bake at 350° for 12 to 15 minutes. To frost: bring 2 teaspoons margarine, ½ cup brown sugar and 4 to 6 teaspoons milk to boil and let cool. Then add 1 cup sifted powdered sugar and 1 teaspoon vanilla.
OUT-OF-TOWN CHICKEN
½ cup maple syrup
¼ cup prepared mustard
2 tablespoons lemon juice
1½ teaspoons salt
If possible, marinate chicken overnight. Drain. Brush with melted butter. Place in a 350° oven 30 minutes, turn and cook another 20 minutes at 400°; or place in a 350° oven 60 minutes, 30 minutes per side.
CRUNCHY CARAMEL APPLE BETTY
6 apples, cored but not peeled and
sliced thin
½ cup cold water
½ teaspoon cinnamon
2 teaspoons grated lemon peel
1 cup brown sugar
6 tablespoons butter or margarine
6 tablespoons flour
¾ cup grape nuts
Arrange overlapping apples slices in a shallow buttered baking dish. Pour cold water over apples. Sprinkle the remaining ingredients over apples, after mixing until creamy and crumbly. Bake at 350° for 45 minutes or until apples are done. Serves six or eight warm or cold with cream or ice cream for the topping.
ORDERS FOR THE BEST OF THE OPEN LINE COOKBOOK ARE NOW BEING ACCEPTED for Christmas giving. If you plan to give the cookbook for Christmas this year, you may avoid disappointment should a shortage of the books develop. We will guarantee a reserved copy for those ordering early. For each cookbook you wish reserved, send $5.30 and the name of the person to receive it to OPEN LINE COOKBOOK, WMT Radio, Cedar Rapids, Iowa 52406. Checks should be made payable to WMT Radio.
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