"JUST FOR NOTES"
248
Soups
249
HINTS FOR SOUPS AND STEWS
You can use instant potatoes instead of flour to thicken soups, stews, and gravies without lumps, Another excellent thickener for soup is a little oatmeal. It will add flavor and richness to almost any soup.
If soup has been over salted, add a teaspoonful of sugar or a few small pieces of raw turnip, and simmer a little longer. This will neutralize the salt flavor.
Grate a raw potato and add it to your soup when it is too salty. Or add a whole, raw potato and remove before serving. The potato absorbs the salt.
All seasonings should be added gradually to soup or the flavor may be too strong.
A little finely grated cheese added to thin soup improves the taste immensely.
Remember, soup boiled is soup spoiled. Soup should be cooked gently and slowly.
To prevent curdling of milk or cream in soup add the soup to the milk rather' than vice versa. Or add a bit of flour to the milk and beat well before combining.
Cream soups tend to boil over easily. Some cooks say that greasing the top edges of the cooking container will prevent this problem. One quart of soup yields about six servings, unless it is the main course.
Vegetables added to soup will make a much tastier dish if you sauté them first, preferably in a little butter.
A leaf of lettuce dropped into the pot absorbs the grease from the top of the soup. Remove the lettuce and throw it away as soon as it has served its purpose, or, float a piece of tissue paper lightly on top of the soup and it will absorb the grease.
Fat can be skimmed off soup by chilling soup until fat hardens. If time does not permit this; wrap ice in paper towering and skim ever the top.
Steak, roast or poultry bones can be frozen until needed for soup stock,
Always start cooking bones and meat in cold, salted water.
Instant soup stock will always be on hand if you save the pan juice from cooking meats. Pour the liquid into ice cube trays and freeze. Place solid cubes in freezer bags or foil.
250
AMANA GERMAN SOUP March 1967 (book left out callers name)
Boil one ring of fresh pork sausage
in 1½ quarts water along with one onion, cut-up. While sausage is
boiling, mix 1 cup flour, dash of nutmeg, dash of salt, 1 egg and just
enough water to make a batter thick enough to go through potato ricer.
Remove sausage from broth and dip ricer into hot broth. Then squeeze flour
mixture into broth. Bring to a hard boil. Remove from heat. Cover and let
stand. Heat again before serving. Sausage is served separately. (Mrs. Roy
Setzer, South Amana, Iowa)
CHEDDAR CORN CHOWDER January 1970
2 tablespoons butter
1 medium sliced onion
½ cup chopped celery
1 cup diced peeled potatoes
2 cups milk
2 cups cream style corn
2 cups shredded cheddar cheese
Melt butter in saucepan. Sauté onion and celery until lightly browned. Add potatoes and milk. Cover and simmer over low heat for 30 minutes or until potatoes are done. Add corn and heat through. Remove from heat and stir in cheese. Serve when cheese is melted.
STEVE'S HOT CHILI WMT General Manager
4 lbs. Ground beef
½ C. onions
½ C. carrots
1 C. chopped Jalapenos
1 (16 oz.) jar hot salsa
1 qt. tomato juice
2 large cans tomato paste
1 (30 oz.) can Bush's hot chili
beans
3 small cans spicy bloody mary
mix
Sprinkle meat with cayenne pepper; cook and drain. Mix all ingredients and season with chili powder, salt and pepper; simmer for 1 hour over low heat. Have cold beer on hand to serve with chili.
251
POTATO AND CHICKEN SOUP November 1971
4 slices of bacon, cut in small
pieces
½ cup chopped onion
1½ cups cubed potatoes
1 cup water
2 cans of undiluted cream of chicken
soup
1 cup milk
½ teaspoon salt
1 pat butter
crackers
Place bacon in a saucepan. Cook
until crisp. Remove bacon. Retain 2 tablespoons of fat. Pour off
remainder. Add potatoes, and water.
Cook covered until tender Add soup, bacon, milk and salt. Heat to blend.
Add butter. Ladle into bowls. Serve with crackers (Suzette Boyken, Mason
City, Iowa)
BAKED BEEF STEW April 1972 (book has wrong date its April 1973)
1½ pounds stew meat, uncooked
6 medium carrots sliced and diced
1 large onion
1 cup celery, diced
2 cups potatoes, diced
1 tablespoon sugar
2 tablespoons tapioca
1 cup tomato juice
Salt and pepper
Bake covered at 250° for five hours. Do not uncover while baking.
CROCK POT STEW July 1974
In the bottom, place a small piece of roast beef. Peel 2 or 3 potatoes, cut up and place on meat. Salt and pepper as you go. Cut up one onion, and add with 5 or 6 carrots, cut up. Place on top of meat and potatoes. Then add a can of green beans. Over all, pour a can of tomato soup. Start at 8:30 AM and leave on "Lo" all day. Ready to serve about 5 PM.
252
REAL IRISH STEW March 1978
(From the Ballymaloe Restaurant in County Cork, Ireland)
3 pounds of lamb, cubed
4 onions, peeled and cut into chunks
4 carrots, peeled and cut into
chunks
4 potatoes, peeled, but left whole
3 cups of beef stock
Red wine (optional)
Salt and Pepper to Taste
Chopped Parsley for Garnish
Arrowroot or Flour for Thickening
Remove fat from the lamb and render
the fat in a Dutch oven or heavy casserole. Brown the lamb in the fat.
Add the onions and carrots and brown, then add the stock and seasonings.
Finally, add the whole peeled potatoes
to top of the casserole and simmer gently for two hours. Shake the pot
a few times while cooking to prevent sticking. When the stew is cooked,
skim the fat off the top. You can thicken it with a little arrowroot
or flour if you wish. Sprinkle the chopped parsley on top and serve hot.
Serves four.
ZUCCHINI CHILI September 1980
4-6 cups grated zucchini
1 cup chopped celery
1 medium onion, chopped
Sauté these ingredients in about 3 tbsps oil. Next, add 1 15 oz. can tomato sauce, 1 can water, 1 28 oz. can whole tomatoes, 2-3 tbsps. chili powder (or a little less), 1 tsp. garlic salt, 2 tsps. salt and 1 tsps crushed red peppers. Simmer for 1 to 1½ hours. (NOTE: Any or all of the following may be added: 10-12 cherry tomatoes, 1/3 to ½ cup sliced ripe olives, 1 15 oz. can kidney beans, 1 cup sliced mushrooms.)
253
MEXICAN STEW November 1981 (called TEXICAN STEW in nov/dec81pg2 bulletin)
1 lb. ground beef
2 cans tomato soup
2 cans vegetable soup with beef
stock
1 can dark red kidney beans (undrained)
1 onion (chopped)
1 clove garlic (minced)
2 tbsps chili powder
Dash of hot sauce
Garnish:
Corn Chips
Shredded cheddar cheese
1 onion (chopped fine)
Brown onion and garlic in 1 tablespoon oil. Add ground beef and brown well. Place beef in bottom of crockpot. Add remaining ingredients, except garnish. Mix well. Bring to boil on high and turn to low. Simmer for 5 to 6 hours. When serving put chips in bottom of bowl, then stew, and top with cheddar cheese and chopped onion.
MINESTRONE SOUP March 1982
1 quart water
2-3 pounds beef shank
2 or 3 marrow beef bones (optional)
1 medium onion, diced
2 carrots, diced
2 stalks celery with tops sliced
1 cup diced leaks (optional)
1 pound can tomatoes
One 10 ounce package frozen mixed
vegetables
2 teaspoons salt
1 zucchini, sliced
1 cup shredded cabbage
1 tablespoon dried basil
1 clove garlic, minced
½ cup vermicelli or 1 pound
garbanzo beans
1 teaspoon oregano
Prepare one day in advance. Place water, beef shank, and marrow bones in crock pot. Cover and cook 8-12 hours on low. Remove and cool meat and bones. Scrape lean meat and marrow from bones. Return to stock. Add remaining ingredients to 3 cups stock in crockpot. Cover and cook on low hours or 4 hours on high. Sprinkle with Parmesan.
254
ASPARAGUS SOUP April 1982
4 cups milk
2 tablespoons flour
2 tablespoons butter
2 cups vegetable pulp
salt and pepper to taste
Prepare a white sauce with milk, flour, and butter. Add vegetable pulp. Stir well over heat.
BEER SOUP September 1982
½ cup finely chopped celery
½ cup finely diced carrots
½ cup finely diced onions
¾ cup butter
½ cup flour
½ teaspoon dry mustard
2½ pints chicken stock
8 ounces grated cheddar cheese
2 tablespoons grated Parmesan cheese
1 (12 ounce) bottle or can of beer
salt and pepper to taste
Sauté vegetables in butter till tender, but not brown. Blend in flour, mustard and chicken stock. Cook 5 minutes. Blend in cheeses and beer. Simmer 20 minutes. Season to taste. NOTE: If reheated, use low heat as it scorches easily.
GAZPACHO SOUP September 1982
1 cup chopped, peeled and seeded
tomatoes
½ cup finely chopped green
pepper
½ cup finely chopped cucumbers
½ cup finely chopped celery
¼ cup finely chopped yellow
onion
2 sprigs minced watercress
2 teaspoons parsley
1 clove minced garlic
2 tablespoons white tarragon vinegar
2 tablespoons olive oil
2 tablespoons wine vinegar
1 tablespoon lemon juice
1 teaspoon salt
fresh ground pepper to taste
4 cups seasoned vegetable juice
pinch mace
Mix together and chill 1-2 days. Serves 6.
255
PEA SOUP March 1983
1 pound (2¼ cups) split green
peas
10 cups water
2 smoked ham hocks
2¼ cups diced, peeled potatoes
¾ cup diced carrots
¾ cup chopped celery with
some leaves
1 cup chopped onions
salt and pepper to taste
In a large pot, bring peas and water to boil. Reduce heat and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Add ham hocks, bring to boil, cover, and simmer 1 hour. Add vegetables, simmering covered for 2 hours. Remove ham hocks. Let cool slightly. Trim and discard fat. Cut meat from bone, slice, and return to soup. Add salt and pepper. Thin with hot water or chicken bouillon if needed.
BEEF STEW February
1984 (book left out callers name)
(Clara Guynn, Mt. Auburn)
2 pounds beef stew meat (not browned)
1 cup canned tomatoes
1 tablespoon sugar
6 small carrots, cut in strips
3 medium potatoes, quartered
½ cup diced celery
1 diced onion
3 tablespoons tapioca
1 cup water
1½ teaspoons salt
1 slice bread, broken in bits.
Mix all ingredients in a casserole. Bake covered in a 325° oven for 3½ hours.
POTATO SOUP WITH SAUSAGE November 1984
1 (12 ounce) package sausage links
½ cup chopped onions
1 cup chopped celery
1 package au gratin potatoes (6
serving size)
2 cups water
2 cans cream of celery soup
4 cups milk, more if desired
Prepare potatoes per stove top method. Brown and drain sausage. Slice very thin. Sauté vegetables in the sausage drippings and drain. Combine cooked potatoes in a large kettle with the sausage, vegetables, celery soup, water and milk. Heat through.
256
CHEESE SOUP June 1988
2 tbsps. butter
½ cup onion. chopped
¼ cup carrots, chopped
¼ cup celery, chopped
¼ cup flour
¼ tsp. baking soda
2 cups milk
1 (14 oz.) can chicken broth
1 (8 oz.) pkg. sharp cheddar cheese
1 tsp. red pepper, crushed
Sauté onions in butter. Add chicken broth, carrots and celery. Cook till tender. Run through blender. Add flour and soda. Return to stove and add milk. When thickened, add cheese and sprinkle on pepper. Makes 4 servings.
FRESH TOMATO SOUP September 1989
1 cup celery (2 stalks, chopped)
1 small onion, chopped
1 carrot, grated
½ green pepper, chopped
¼ cup butter or margarine
4 ½ cups chicken broth
1 qt. fresh tomatoes, peeled and
chopped
½ tsp. curry powder
4 tsps. sugar
½ tsp. salt
¼ tsp. pepper
¼ cup flour
Sauté onion, celery carrot, and green pepper in butter. Add 4 cups broth, tomatoes, curry powder, salt, pepper, and sugar. Heat to boiling. Reduce heat; simmer 20 minutes. Blend flour with remaining ½ cup broth. Gradually stir into soup. Cook until slightly thickened, stirring frequently
257
FIVE HOUR STEW Steve Winkey (WMT General Manager)
2 to 3 lbs. Chuck roast (cubed)
1 large can V-8 juice or tomato
juice
2 tsps. sugar
2 tbsps. tapioca
Add desired amount of potatoes, celery, onion, carrots (or any other favorite vegetable). 2 bay leaves, salt and pepper to taste. Put all ingredients on a heavy Dutch oven, cover with lid and bake at 350° for 5 hours.
INTERNATIONAL IRISH CHOWDER April 1990
5 lbs. potatoes
1 large yellow onion
1 lb. cocktail smokers, diced
8 cups cold water
¾ lbs. Velveeta cheese
1 tsp. garlic salt
2 tsps. sweet basil
½ stick butter
a little milk
Peel and dice potatoes and onion
(large tater chunks.) Put in large kettle: add smokies. Add garlic,
basil and water. Cover, boil rapidly
for 45 minutes, stirring occasionally. Broth will be thick. Add
cheese and butter. Let simmer to
melt cheese. Let cool. add 1-2 cups milk to get desired consistency
TACO CHILI SOUP September 1998
1 can kidney beans
1 can pinto beans
1 can yellow corn, drained
1 can hominy (white or yellow),
drained
1 can Mexican tomatoes
1 pkg. Taco mix
1 pkg. Ranch dressing mix
Brown 1 lb. ground beef. Add remaining ingredients; blend well. Heat through, or put ingredients in crockpot and cook on high for 2-3 hours. Serve over tortilla chips with shredded cheese, sour cream, guacamole, etc.
258
CHEDDAR CHEESE SOUP January 1991
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
¾ cup finely chopped green
onion
¾ cup water
1 med. white onion
½ cup butter
½ cup flour
4 cups milk
4 cups chicken broth
1 lb. medium sharp cheddar cheese
salt & pepper to taste
½ tsp. cayenne pepper (optional)
1 tbsp. prepared mustard
Boil carrots, celery and green onions in water 5 minutes. Sauté white onion in butter. Add flour and cook one minute. Boil milk and chicken broth and stir briskly into white onion mix with a whisk. Add cheese, salt, pepper and cayenne. Stir in mustard and vegetable mixture with water. Boil and serve.
TURKEY BACON & WILD RICE SOUP January 1992
1 lb. turkey bacon, cooked per package
directions and chopped
1 med. onion, peeled and chopped
1 med. carrot, peeled and chopped
1 med. potato, peeled and chopped
1 cup water
4 cups whole milk
2/3 cup wild rice, cooked and drained
1 can (10¾ oz. ) cream of
potato soup
½ cup American cheese, shredded
In a 3 qt. sauce pan, over high heat, boil bacon, onion, carrot, potato and water until vegetables are tender. Reduce heat to medium low; add milk, wild rice and potato soup. Simmer mixture six minutes, stirring frequently until soup is heated through. Just before serving, fold in cheese. Garnish each serving with additional cheese, if desired. Serves 6.
259
WILD RICE SOUP May 1994
¼ cup butter or margarine
½ cup diced onion
½ cup diced celery
½ cup flour
1 can cream of mushroom soup
6 cups chicken broth
2 cups cooked wild rice
½ tsp. salt
¼ tsp. pepper
½ tsp. dry mustard
½ tsp. curry powder
1 cup half & half
Sauté onion and celery in butter until tender. Add flour and mix to keep from getting lumpy. Stir in soup and mix. Add broth. Stir in rice and seasonings. Bring to a boil. Reduce heat and simmer 30 minutes. Add half & half. Heat through and serve.
POTATO BACON CHOWDER
September 2000 (book left out where recipe came from)
(Linn County Dairy Promoters)
8 slices bacon, cut up
1 cup chopped onions
2 cups cubed potatoes
1 cup water
1 cup sour cream
1¾ cup milk
1 10 oz. can condensed cream of
chicken soup
½ tsp. salt
dash of pepper
2 tbsps. chopped parsley
Method: Fry bacon until crisp in 3 qt. saucepan. Add onion and sauté 2-3 minutes. Drain. Add potatoes and water. Cover and simmer until potatoes are tender. Add soup and sour cream. Slowly add milk. Add salt, pepper and parsley. Serve steaming. Garnish with shredded cheddar cheese. Makes 7 cups.
260
CHEESY POTATO SOUP December 27 1999
4-5 potatoes, diced
2-3 stalks celery
1 pkg. onion soup mix
Combine ingredients in pot; cover
with water. Cook ingredients until tender. Add 8 oz. cream
cheese; mix well. Add 8 oz. Velveeta
cheese; mix well and serve.
RAVIOLI SOUP March 2001
1 medium onion
½ cup chopped celery
1 large can stewed tomatoes (cut
up)
1 can garbanzo beans
1 can kidney beans
1 bag frozen peas and carrots
1 cup cooked meat or meatballs
(anything leftover works fine!)
1 pkg. frozen or refrigerated ravioli
4-6 beef bouillon cubes dissolved
in 4-6 cups very hot water
1-2 tsp. garlic powder (more if
you like)
oregano, salt and pepper to taste
Sauté onion and celery in a bit of olive oil in a large Dutch oven until soft. Add bouillon (already dissolved in hot water), tomatoes, kidney & garbanzo beans (including all liquids), frozen peas and carrots. Cook until peas and carrots are no longer frozen. Add meat and ravioli. Cook 20 minutes until ravioli is done. Best serving suggestion: allow to cool, store it refrigerated for at least a day before serving. Serve with crusty Italian bread. Goes great with red wine!
261
"JUST FOR NOTES"
Blank Page
262
INDEX
263
HELPFUL HINTS
Wrap your scouring past in a paper towel after use. The towel takes up the moisture and pad doesn't rust.
If you spill something on the inside of your oven, sprinkle salt on it as possible. Chances are, you'll be able to lift it out easily after the oven cools.
Have you ever tried polishing your silver with baking soda? It works and doesn't even scratch. Mix 3 parts soda to 1 part water, making a paste. Use a damp sponge or soft cloth and rub each piece until clean. Rinse and buff.
To remove black marks on tile floor; made by shoes, cover stains with a light coat of shortening, lard or margarine. Sprinkle with baking soda and wipe up with dampened sponge.
Place meat loaf on top of a slice of bacon while baking, and the loaf won't stick, to the pan.
Keep your summer salads cool. covered and out of direct sunlight. There is a, visual tip off to know when mayonnaise has gone bad. The oil separates. If your salad develops a shine or film on top, the mayonnaise has broken down. The salad, even if it tastes all right, should not be eaten.
To removal grease stains from your wooden cabinets, spray with an aerosol laundry starch. After it has dried. simply rub off the starch and stain with a soft cloth.
When you are baking layer cakes, put a pan of water on the bottom oven shelf. Cakes will bake more evenly and be heavenly moist.
To control the cabbage worms, sprinkle rye flour over and around the plants while they are covered with dew.
To rid the house of ants, mix equal parts of powdered sugar and powdered borax. Sprinkle along baseboards and in corners.
To keep lint from clinging to blue jeans and corduroys, add ½ cup. vinegar to each wash load.
Tape a small sponge on the inside of your garbage can cover and keep it saturated with a disinfectant. This will lessen odors and will also keep out insects.
264
INDEX
APPETIZERS, BEVERAGES AND DIPS
(Hints for Appetizers. Beverages.
and Dips)
(TO ORDER COPIES OF THIS BOOK, PLEASE SEE PAGE VI OR 276.)
Appetizers
Shrimp Cocktail 3
Cheese Ball 3
Chili Con Queso 3
Ham Balls 4
Pizza Loaf 4
Mini Meatballs 5
All-American Party Mix 5
Puffed Cheese Hors Oeuvres 6
Holiday Cheese Log 6
Avocado Cheese Mold 6
Quick Party Appetizer 7
Super Nachos 7
Stuffed Mushrooms with Crabmeat
7
Vegetable Pizza 8
Sausage Balls 8
Avocado Shrimp Cocktail 8
Stuffed Garden Fresh Tomatoes
9
Buffalo Wings 9
Potato Skins 10
Cheesy Artichoke Heart Appetizer
10
Quiche Appetizer 11
Stuffed Mushrooms Parmesana 11
Mexican Appetizer 11
Little Meatballs 11
Cheesy Chili Cups 12
Scalloped Oysters 13
Neva Party Mix 13
Mexican Fiesta Appetizers 13
SLO-Cooker Cocktail Smokie 14
Savory Party Bread 14
Ham Deviled Eggs 14
Mary Jane's Stuffed Mushrooms 15
Beverages
E-Z Party Punch 15
Spiced Tea 16
Clinton Punch 16
Hot Cranberry Punch 16
Sherbet Punch 17
Slushy Punch 17
Batter for Hot Rum Toddy 17
Barbara's Holiday Egg Nog 18
Champagne Punch 18
Fruit Slush 18
Hot Chocolate Mix 19
Brandy Alexander 19
A Triple Fruit Freeze 19
Vienna Coffee 19
Strawberry Julius 20
Brandy Eggnog Bowl 20
Peach Fuzz 20
Peach-Amaretto Frappe 21
Hot Punch 21
Cranberry Coolers 21
Dips
Cottage Cheese Dip 22
Horseradish Chip Dip 22
Guacamole 22
Hot Chipped Beef Dip 22
Dip for Strawberries 23
Shrimp Dip 23
Fresh Vegetable Dip 23
Creamy Crab Spread 23
Caramel Dip 24
Spinach Dip For Fresh Vegetables
24
Spinach Holiday Dip 24
Strawberry Fruit Dip 25
265
(Dips - Continued)
Nacho Dip in a Crock Pot 25
Smoked Salmon Dip 25
Fresh Salsa Picante 26
First Watch Summer Salsa 26
Tortilla Chip Dip 27
Ranch Cheddar & Bacon Dip 27
Good, Good Cracker Dip 27
Bloomin Onion Dip 28
Peanut Butter Apple Dip 28
Festive Bean Dip 28
Pico De Gallo 29
Texas Salsa 29
Titonca Dilly Dip 29
Pine Nut Pesto 29
Philly Dip Crescent Dip 30
Hot Spinach Dip 30
Super Bowl Hot Pizza Dip 31
Peanut Butter Apple Dip 31
BATTERS, DRESSINGS, AND SAUCES
(Hints for Batters, Dressings,
and Sauces)
Batters
Onion Ring Batter 35
Chicken Shake & Bake Coating
35
Kentucky Chicken Coating 35
Dressings
Mayonnaise Dressing 35
Mister Ed's Russian Dressing 36
Homemade French Dressing 36
Cole Slaw Dressing 36
Poppy Seed Dressing 36
Blender Celery Seed Dressing 37
Honey Mustard Dressing 37
Buttermilk Dressing 37
Raspberry Vinaigrette Dressing
38
Strawberry Dressing 38
Homemade Ranch Style Dressing 38
Thousand Island Dressing 39
Avocado Cream Dressing 39
Sauces
Chili Sauce 39
Mrs. Turners Barbeque Sauce 40
Quick Pizza Sauce 40
Mrs. Mau's Green Tomato Relish
40
Cranberry Relish 41
Rhubarb Jam 41
Brandy or Rum Sauce 41
Sweet Pickle Relish 42
Cranberry Sauce 42
Meat Marinade 42
Cocktail Sauce 43
Pineapple Glaze for Pork Chops
43
Sour Cream Topping for Baked Potatoes
43
Teriyaki Sauce 44
Hollandaise Sauce 44
Cool Cucumber Sauce 44
Dill Sauce for Fish 44
Zesty Sherry Marinade 45
Tangy BBQ Sauce 45
Iowa Chop Marinade Via Kentucky
45
Salmon Marinade 46
New Orleans Meat Marinade 46
Creamy Horseradish Sauce 46
Marinade for 2-3 Pound Roast 47
266
BREADS, SWEETS, ROLLS, AND STUFFING
(Hints for Breads)
Breads, Sweets, Rolls. and Stuffing
Pizza Dough 51
Cherry Nut Bread 51
Toast 51
Potato Bread 52
Holiday Fruit Nut Bread 52
Mrs. Rhodes Oatmeal Bread 53
Rhubarb Bread 53
Rye Bread 54
Sugar Lump Cinnamon Bread 54
Peanut Butter Banana Nut Bread
55
Margaret's Cornbread 55
Beer & Cheese Bread 56
Crusty French Bread 56
Whole Wheat Bread 57
Crazy Monkey Bread 57
7-Grain Bread 58
Seasoned Croutons 58
Easy Scottish Shortbread 59
Marion Market Banana Pecan Bread
59
Oatmeal Bread for Pound Bread Machine
60
Soft Sandwich Bread 60
Cinnamon-Topped Oatmeal Muffins
60, 62
Kolaches 61
Famous Dutch Sticky Cinnamon Buns
61
Apple Coffee Cake 62
Cherry Coffee Cake 62
Cinnamon Swirl Coffee Cake 63
Light & Fluffy Cinnamon Rolls
63
Rhubarb Cinnamon Coffee Cake 64
Apple Cinnamon Pull-Aparts 64
Cream Cheese Pumpkin Muffins 65
Texas Chocolate Muffins 65
Pecan Caramel Rolls 66
Monkey Bread 66
Morning Glory Muffins with Pineapple
67
Butterfly or Crescent Rolls 67
Cloud Biscuits 68
Popovers 68
Pretzels 68
Country Fresh Biscuits 69
Savory Bread Stuffing 69
Cornbread Stuffing 70
Wild Rice Stuffing 70
Crockpot Stuffing 71
BREAKFAST
(Hints for Breakfast)
Breakfast
Oatmeal Pancakes 75
Favorite Waffles 75
Egg & Bacon Soufflé
75
Heavenly Hash 76
Jackie's Eggs Portugal 76
Sausage Soufflé 76
Cheese Strada 77
Steamboat Omelet 77
Oven Scrambled Egg & Cheese
Bake 78
Hawkeye Breakfast Casserole 78
Easy Breakfast Squares 79
Chicken Brunch Casserole 79
Denver Brunch Bake 80
267
(Breakfast Continued)
Orange French Toast 80
Brunch Eggs 81
Superb Strawberry Banana French
Toast 81
Belgian Waffles 82
French Toast Casserole 82
CAKES, CANDIES COOKIES, BARS, PIES
AND DESSERTS
(Hints for Desserts)
Cake
1 Minute Chocolate Frosting 85
Chocolate Pudding Cake 85
Cream Cheese Frosting 85, 86 (book
has mistake its Cream Cheese Frosting 85)
Cream Cheese Cake 86
Coconut Orange Cake 87
Brown Sugar & Coconut Frosting
87
Carrot Cake 88
Amish Apple Cake 88
Toffee Tunnel Cake 89
German Chocolate Cheesecake 89
Italian Cream Cheese Cake 90
Chocolate Mint Cheesecake Cups
90
Italian Rum Cake 91
Raspberry Layer Cake with Butter
Cream Frosting 91
Pumpkin Cheesecake 92
Chocolate Turtle Cheesecake 92
First Prize Applesauce Cake &
Caramel Frosting 93
Chocolate Zucchini Cake 94
Chocolate Cherry Upside Down Cake
94
Carrot Cake (With Pineapple) 95
Strawberry-Rhubarb Upside Down
Cake 95
Princess Diana's Wedding Cake 96
Royal Raspberry Cake 96
Candies
Divinity Candy 97
Carmels 97
Peanut Brittle 97
Marshmallow-Chocolate Chip fudge
98
Almond Bark 98
Caramel Corn 98
English Toffee 99
Candied Pineapple/Cherries 99
Peanut Butter Fudge 99
Chocolate Covered Cherries 100
Walnut/Bourbon Balls 100
Cherry Mash Candy 101
Vanilla Fudge 101
Peanut Clusters 101
Haystacks 102
Coconut Brittle 102
Bacon & Eggs 102
Pecan Honey Balls 103
Cyndie Birchansky's Ooey Gooey
Gourmet Truffles 103
Party Pink Divinity 104
Celebrity 4-Chip Fudge 104
Candy Bar Carmels 105
Cashew Brittle 105
Chocolate Peanut Sweeties 105
Cookies
Perfected Chocolate Chip Cookie
106
Soft Oatmeal Cookies 106
Coconut Macaroons 107
Rum Logs 107
Coconut Spritz Cookies 107
Kris Kringles 108
Classic Butter Cookies 108
268
(Cookies - Continued)
Molasses Crinkles 108
Peanut Butter Cookies With Oatmeal
109
Monster Cookies 109
Caramel Turtle Cookies 109
Oatmeal Butterscotch Morsel cookies
110
White Chocolate Chunk Macadamia
Cookie 110
Dipped Ginger Snaps 111
Lemon Cake Mix Cookies 111
Ranger Cookies 112
English Toffee Cookies 112
Martha Stewart's Toffee Oatmeal
Cookie 113
5-Chip Cookies 113
Chocolate Oatmeal Cookies 114
Bars
Peanut Butter Fingers 114
The Great Oatmeal Bar 115
Lemon Coconut Squares 115
Pumpkin Bars 116
Cherry Almond Bars 116
Black Walnut & Coconut Bars
117
Oatmeal Bar with Chocolate Chips
117
Peanut Butter & Fudge Brownies
118
Rocky Road Bars 119
Ultimate Chocolate Brownies 119
Pumpkin Cheesecake Bars 120
Raspberry Bars with Vanilla Chips
120
Julie's Blueberry & Cheese
Squares 120
Disappearing Marshmallow Brownie
121
Apple Caramel Bars 121
Frosted Banana Bars 122
Pecan Pie Bars 122
Prayer Bars 123
Gooey Bars 123
Leo's Brownies 124
Almond Bars 124
Southern Chocolate Mint Brownies
125
Harvest Pumpkin Bars 125
Pies
Apple Butter Pumpkin Pie 126
Graham Cracker Crust 126
Lady Bird's Pecan Pie 126
Rhubarb Cream Pie 127
Outrageous Caramel Pie 127
Lemon Filling 128
Blueberry Swirl Pie 128
Oatmeal Pie 129
Praline Pumpkin Pie 129
Pumpkin Pie Cream Pie 130
French Silk Pie 130
Toffee Dream Pie 130
Traditional Pumpkin Pie 131
Key Lima Pie 131
Peach Pie with Crumb Topping 131
Fresh Strawberry Pie 132
Desserts
Tapioca 132
Apple Crisp 132
Apple-Raspberry Crisp 133
Rhubarb Cobbler 133
Heavenly Hot Fudge Sauce 134
Crispy Cobbler 134
Caramel Apple Dumplings 134
Bananas Foster 135
Bavarian Apple Torte 135
Rhubarb Crunch 136
269
(Desserts - Continued)
Crunchy Strawberry Dessert 136
German Chocolate Ice Cream 137
Baklava 137
Bread Pudding 138
A Dazzling Banana Split Dessert
138
Jelly Roll with Strawberries 139
Strawberry Rhubarb Cobbler 139
Easy Oreo Dessert 140
Prize Winning Summer Citrus Surprise
140
Chocolate Mousse 140
Lemon Crunch 141
Frosted Dipped Bananas 141
Meringue Topped Rhubarb & Fruit
142
Double Butterscotch Ice Cream Dessert
142
Toasted Strawberry Rhubarb Crunch
143
Vanilla Ice Cream 143
Pina Colada Salad Dessert 144
Candy Bar Pizza 144
Berry Cobbler 144
Apple Crisp Pizza 145
Apple Crunch Dessert 145
Strawberry Pretzel Dessert 146
MEATS AND MAIN DISHES
(Hints for Meals and Main Dishes)
Meat and Main Dishes
Chicken Wild Rice Casserole 149
Family Meat Loaf 149
Noodle & Cornbeef Casserole
149
Noodles Romanoff 150
Mexican Enchiladas 150
Sweet & Sour Pork 151
Father's Meat Loaf 151
Shortcut Chicken or Turkey Tetrazzini
152
Barbeque Ribs 152
Hometown Lasagna 153
Chinese Egg Rolls 153
Savory Shepard's Pie 154
Mrs. Rainier's Noodles 154
Barbecued Hamburger 154
Italian Beef Casserole 155
Meatballs 155
Cherokee Casserole 155
Johnny Marzetta 156
Picnic Casserole 156
Chicken Macaroni Casserole 157
Tuna Casserole 157
Uncle Bill's Brew & Kraut 157
Chicken & Dressing Casserole
158
Barbeque Sandwiches 158
Broccoli Rice Casserole 159
Pizza Burgers 159
Hawaiian Chicken 160
Green Pepper Steak 160
Monte Cristoe Sandwiches 161
Lasagna 161
Ginger Shrimp Oriental 162
Crock Pot Rolled Round Steak 162
Corn Dogs 163
Souper Potato Casserole 163
Corned Beef Noodle Casserole 163
Quiche Lorraine 164
Macaroni Supreme 164
Korean Fried Rice 165
Mostaccoli Casserole 165
Fish Fillets Au Gratin 166
270
Meats and Main Dishes Continued)
Zucchini Lasagna 166
Chinese Oven Fried Pork Chops 167
Pineapple Pork Chops with Rice
167
Zesty Cheesy & Buttermilk Pork
Sausage 168
Golden Stuffed Iowa Chops 168
Bar-B-Qued Beef 169
Impossible Quiche 169
Crockpot Corned Beef & Cabbage
169
Swedish Potato Sausage 170
Pizza Topped Meat Loaf 170
Macaroni Pizza 171
Surprise Boat Rolls 171
Reuben Croquettes 172
Walnut Chicken 172
Honey/Lemon Chicken 173
Cheeseburger Pie 173
Easy Turkey Stroganoff 174
Chilies Rellenos 174
Hamburger Pepper Casserole 174
Polynesian Kraut Kabobs 175
Beef & Snow Peas 176
Oven Beef Stew With Dumplings 176
Cheesy Tuna & Rice Casserole
176
Ground Beef Summer Sausage 177
Ham & Noodle Dish 177
Broccoli Potato Casserole 178
Sweet & Sour Shrimp 178
Never Fail Egg Noodles 179
Creole Style Shrimp with Rice 179
Sour Cream Swiss Steak 180
French Onion Beef Au Jus 180
Authentic Hungarian Goulash 181
Ranch Burgers 181
Stuffed Salmon 182
Cheesy Sloppy Joes 182
Wild Rice & Turkey Casserole
183
Iowa Stir-Fry 183
Sassy Beef on Spinach Noodles 184
Chicken Cacciatore 184
Company Baked Casserole 185
Viva La Chicken 185
Tuna Biscuit Casserole 185
Chinese Lemon Chicken 186
Grilled Pork Loin Roast 186
Hawaiian Style Sweet & Sour
Fish 187
Baked Hot Chicken Salad 187
Apricut Glazed Pork Chops 188
Manicotti 188
Barbeque Cajun Pork Roast 189
German Beef Supper 189
Beef with Broccoli & Mushrooms
190
Grilled or Broiled Honey Apple
Chops 190
Stir-Fry Chicken & Cashews
191
Green Bean Water Chestnut Cassrole
191
Cashew Chicken 192
Championship Chuck Kabob 192
Saucy Beef & Noodles 193
Puffed Up Pizza Casserole 193
Artichoke Stuffed with Chicken
& Grapes 194
Beef with Broccoli Stir-Fry 194
Chicken-Pecan Fettuccine 195
271
(Meats and Main Dishes Continued)
Cheesy Brat Stew Casserole 195
Breezy Bejing Ginger Beef 196
Tortellini with Spinach Cream Sauce
196
Chicken Enchilada Casserole 197
Swiss Steak 197
Sweet & Sour Stuffed Cabbage
Rolls 198
Salisbury Steak 198
Prime Rib Roast 198
Tex-Mex Skillet Supper 199
Stromboli 199
Peppercorn Filet Mignon 200
Seafood Acuario 200
Broccoli Chicken Ring 200
Apricot-Sauced Ribs 201
Herbed Baked Fish & Rice 201
Zucchini Quiche 202
Hawaiian Pork 202
Pizza Meatballs 203
Greek Taco 203
E-Z Macaronis & Cheese Casserole
203
Marinated Skinless Chicken Breasts
204
Hot Turkey Sandwich 204
BBQ Pork Sandwiches 204
Rib Eye Roast 205
Grilled Spicy Turkey Tenderloin
206
Cranberry Pear Sandwiches 206
Maple-Bourbon Pork Medallions 207
7-Layer Dinner 207
Tater Tot Casserole 207
Seared Salmon with Horseradish
Mustard Vinegrette 208
Cajun Chicken Strips 208
Mediterranean Chicken & Penne
209
Italian Beef 209
SALADS AND VEGETABLES
(Hints for Salads and Vegetables)
Salads
Gum Drop Salad 213
Almond Chicken Salad 213
St. Paul's Blueberry Salad 214
Orange Tapioca Salad 214
Holiday Fair Cherry Salad 214
Dubuque Raspberry Salad 215
Fruit Salad 215
Chicken Party Pie Salad 215
Spring Delight Salad 216
Cucumber Salad 216
Layer Salad 216
College Cheese Salad 217
Shrimp Salad 217
Raspberry Cranberry Wine Salad
217
Amana Cabbage Salad 218
Jim Corell's Super Salad 218
Rice & Bean Salad 218
Tuesday's Rhubarb Salad 219
Zippy Seafood Salad 219
Tomato Salad 219
Frosted Apricot Salad 220
Ruby Party Salad 220
An Easy Summer Cantaloupe Salad
221
Elegant Spinach Salad 221
Summer Melon Salad 221
Bean/Macaroni Salad 222
Banana/Chicken Salad 223
Caesar Soap Pea Salad 223
Party Cherry Salad 224
272
(Salads - Continued)
Italian Salad 224
Summer Shrimp Salad 225
Spinach Salad 225
Shrimp & Broccoli Salad 226
Real Red Raspberry Salad 226
Creamy Coleslaw 226
Dill Crab Salad 227
Pear Blush Salad 227
Chicken Shrimp Fruit Salad 227
California Pistachio Pasta Salad
228
Japanese Chicken Salad 228
Devil's Potato Salad 229
Oriental Spinach Salad 229
Holiday Salad 229
Rosey Spring Salad 230
Crab Salad 230
Mandarin Orange Salad 230
Zesty Shrimp Pasta Salad 231
Refreshing Pasta Salad 231
Apple & Sweet Pepper Slaw 232
Tropical Chicken Salad 232
Lemon Coleslaw 232
Strawberry-Spinach Salad Pizzazz
233
Shall Pasta Seafood Salad 233
Citrus Salad with Spicy Lime Vinaigrette
234
Vegetables
Green Bean Casserole 234
Frozen Corn 235
Asparagus Parmesan 235
Candied Sweet Potatoes With Pineapple
236
Potatoes Au Gratin 236
Stuffed Green Peppers 236
Golden Baked Potatoes 236
Zucchini 237
Tomatoes Vinaigrette 237
Cheese Eggplant 237
Baked Stuffed Zucchini 238
Sesame Potato Spears 238
Escalloped Celery 239
Scalloped Corn 239
Pastry Potatoes 240
Baked Beans 240
Fiesta Corn 240
Cheesy Cauliflower Bake 241
Broccoli Puff 241
Creamy Broccoli Bake 242
Mexican Corn Casserole 242
Parmesan Potato Sticks 243
Vegetable Medley 243
Scalloped Tomatoes & Cheese
243
Rice Pilaf 244
Potato Balls 244
Potatoes on the Grill 244
Baked Mixed Vegetable Dish 245
Potatoes Yummy 245
Soldiers Grove, Wisconsin Jar Pickles
245
Garlic-Parmesan Mashed Potatoes
246
Spring Asparagus 246
Cheesy Tomatoes 246
Basil Green Beans 247
SOUPS
(Hints for Soups and Stews)
Soups
Amana German Soup 251
Cheddar Corn Chowder 251
Steve's Hot Chili 251
Potato & Chicken Soup 252
273
(Soups Continued)
Baked Beef Stew 252
Crockpot Stew 252
Real Irish Stew 253
Zucchini Chill 253
Mexican Stew 254
Minestrone Soup 254
Asparagus Soup 255
Beer Soup 255
Gazpacho Soup 255
Pea Soup 256
Beef Stew 256
Potato Soup with Sausage 256
Cheese Soup 257
Fresh Tomato Soup 257
Five Hour Stew 258
International Irish Chowder 258
Taco Chill Soup 258
Cheddar Cheese Soup 259
Turkey Bacon & Wild Rice Soup
259
Wild Rice Soup 260
Potato Bacon Chowder 260
Cheesy Potato Soup 261
Ravioli Soup 261
274
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Turn Page For Order Form
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275
TO ORDER COPIES OF
WMT 80th Anniversary
Cookbook
Please send me _____copies of WMT 80th Anniversary Cookbook at $12.00 each plus $3.00 for postage and handling. Make checks payable to WMT Radio.
Name ___________________________________________________
Street ____________________________________________________
City ____________________ State ____________ Zip ___________
SEND ORDERS TO:
WMT Radio
80th Anniversary Cookbook
P.O. Box 2147 - Cedar Rapids, Iowa
52406
TO ORDER COPIES OF
WMT 80th Anniversary
Cookbook
Please send me _____copies of WMT 80th Anniversary Cookbook at $12.00 each plus $3.00 for postage and handling. Make checks payable to WMT Radio.
Name.____________________________________________________
Street ____________________________________________________
City ____________________ State ____________ Zip _____________
SEND ORDERS TO:
WMT Radio
80th Anniversary Cookbook
P.O. Box 2147 - Cedar Rapids, Iowa
52406
TO ORDER COPIES OF
WMT 80th Anniversary Cookbook
Please send me _____copies of WMT 80th Anniversary Cookbook at $12.00 each plus $3.00 for postage and handling. Make checks payable to WMT Radio.
Name ___________________________________________________
Street ____________________________________________________
City ____________________ State ____________ Zip ___________
SEND ORDERS TO:
WMT Radio
80th Anniversary Cookbook
P.O. Box 2147 - Cedar Rapids, Iowa
52406
276