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4 eggs, well beaten
1¾ cups sugar
½ cup flour
½ teaspoon baking powder
Pinch of salt
2 cups milk
1 teaspoon vanilla
½ stick butter, melted
7 ounce package Angel Flake Coconut

Beat eggs and sugar together, beating well. Mix all but coconut together, then stir in coconut. Grease and lightly flour two 9 inch pie pans. Turn into pie pans and bake at 350° 25-30 minutes until golden brown and center is firm.


14 graham crackers, crushed
1 teaspoon baking powder
¼ teaspoon salt
1 cup sugar
3 egg whites, beaten stiff
½ cup dates, chopped
½ cup nuts, chopped
1 teaspoon vanilla

Mix together crackers, baking powder and salt. Mix sugar slowly into stiffly beaten egg whites. Combine graham crackers with egg mixture. Add remaining ingredients. Pour into greased pie tin. Bake 25 to 30 minutes at 325° to 350° until delicately brown. Top with dabs of whipped cream and cut into pie shaped wedges. (Norma Wangsness, Decorah, Iowa)


Combine ¾ cup Dark Karo Syrup and ¾ cup sugar in a large sauce pan. Bring to a full boil, stirring constantly. Remove from heat and quickly stir in ¾ cup Chunk Style Peanut Butter, ¾ cup nuts and 4½ cups Corn Flakes. Stir until evenly coated. Turn into greased 9 x 13 inch pan and cool. Cut in squares. Makes 4½ dozen squares cut into 1½ inch pieces.


6 cups apple cider
3 packages dry yeast
¼ cup honey
½ cup vegetable oil
4 tablespoons cinnamon
2 tablespoons nutmeg
2 tablespoons salt
12 to 14 cups whole wheat flour

Heat apple cider to lukewarm. Dissolve yeast. Mix ingredients in order given. Knead well, about 15 minutes. Let raise two times. Divide dough into four pieces. Knead each piece well and place in a large loaf pan. Let rise until middle of loaf reaches the top of the pan. Bake at 350° for 50 minutes.


1/3 cup butter
1 cup granulated sugar
2½ cups flour, sifted
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla
½ cup maraschino cherries, chopped and drained
1 cup crushed pineapple, drained
1 tablespoon butter
1 cup brown sugar
2 cups boiling water

Cream butter and sugar. Beat until light and fluffy. Sift dry ingredients together. Add alternately with milk and vanilla combined. Spread batter in two 9 inch heart shaped cake pans. Drain the cherries and pineapple well and arrange over batter. Dot with butter. Sprinkle on the brown sugar. Boiling water is then poured over the mixture. Bake at 350° for 1 hour or until done and tests as cake. Turn on platter and serve warm. (A Bettendorf, Iowa Listener)

IOWA NUMBER 1-800-332-5401 CEDAR RAPIDS-MARION (319) 366-7711

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1 medium onion, grated
1 clove garlic, minced
¼ cup butter or margarine, melted
1 1/3 cups (14 ounces) tomato catsup
½ cup dry red wine
1 teaspoon basil leaves, crushed
1 bay leaf
Dash of salt and pepper

Sauté onion and garlic in butter for one minute. Stir in catsup and remaining ingredients. Simmer 20 minutes, stirring occasionally. Remove bay leaf, serve hot for fish, meats or anything else prepared in fondue dish.


½ cup long grained rice, uncooked
½ cup celery, chopped
¼ cup onion, chopped
3 chicken bouillon cubes
16 ounce can bean sprouts, drained and rinsed
4 ounce can sliced mushrooms, drained
½ teaspoon poultry seasonings
1/8 teaspoon sage
Dash of pepper

Combine rice, celery and onion with bouillon cubes, ¼ teaspoon salt and 1½ cups water and bring to a boil. Reduce heat and simmer until rice is tender, about 20 minutes. Remove from heat and stir in remaining ingredients. Add 1/3 cup water. Put in a one quart casserole and bake covered at 350° just until heated through, about 30 minutes.


1 medium onion, chopped
1 clove garlic, crushed
2 tablespoons vegetable oil
1 pound ground beef
Fresh or canned tomatoes, chopped fine
1 teaspoon oregano
1 teaspoon salt
1/8 teaspoon pepper

Sauté onion and garlic in oil until soft. Add ground beef and cook until browned. Add tomatoes, oregano, salt and pepper. Cook 10 minutes until a little thick. This makes the filling which is placed in taco shell and topped with shredded onion, lettuce and cheddar cheese. Taco sauce is poured over cheese, if desired.

1 cup honey equals 1¼ cups sugar plus ¼ cup liquid.


12 tortillas
1 pound hamburger
½ cup flour
½ teaspoon salt
½ teaspoon oregano
3 cups tomato puree
2 cups lard (for deep frying)
Shredded lettuce
½ cup radishes, shredded
½ cup cooked or canned peas
1 pound American cheese, grated

Work salt and flour into hamburger. Make sauce over low heat with oregano, tomato puree and 3 tablespoons oil. Put in 1½ tablespoons of the meat mixture, uncooked, in each tortilla. Fold over and pin shut with toothpick. Fry in deep fat until crisp. Remove and drain well. Pull out toothpicks and open while still warm. Fill with shredded lettuce and spoon sauce over lettuce and filling. Garnish with radishes and peas. Heap up with grated cheese. Serve while still warm.


1½ pounds hamburger
1 small can tomato sauce
Garlic powder to taste
Salt and pepper
About 3 grains coarse ground red pepper
Tabasco sauce as desired (couple of dashes)

Brown hamburger until crumbly. Drain grease, Add remaining ingredients and bring to boil, stirring constantly, then set to one side. Fill taco shell with meat mixture then add a layer of chopped onion, chopped lettuce, diced tomatoes and grated cheese. (Betty Duncan, Marshalltown, Iowa)


2 large tomatoes, peeled and chopped
1 medium onion, chopped
1 hot green chili pepper, seeded and chopped
2 tablespoons vegetable oil
¼ cup lemon juice
1 teaspoon salt
¼ teaspoon oregano
1/8 teaspoon pepper

Mix together well. Refrigerate when not in use,


Melt margarine in pan used to bake potatoes. Cut potatoes in quarters. Roll in melted shortening. Then in fine bread crumbs. Bake at 350° until golden brown and tender.

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2 cups water
1 package dry onion soup mix
2 tablespoons sugar
1 teaspoon salt
2 tablespoons Parmesan cheese, grated
2 tablespoons shortening

Simmer water and onion soup mix for ten minutes. Add sugar, salt, cheese and shortening. Remove from heat and let cool to lukewarm. Dissolve one package dry yeast in ¼ cup warm water. Mix soup and yeast mixtures. Gradually stir in 5½ to 6 cups flour for a dough that can be kneaded. Knead until smooth. Let raise in a bowl until doubled. Turn out onto floured board and punch down. Divide in half. Shape in loaves for a 9 x 5 x 3 inch loaf pan. Let raise until double. Bake at 400° for 30 to 40 minutes or until brown.


1 basic sweet dough recipe, prepared
1¼ cups brown sugar, packed
3 tablespoons Light Karo Syrup
3 tablespoons margarine
5 tablespoons hot water
Nuts, optional

Using a cookie cutter, cut dough into biscuits 1 inch high and 2½ inches in diameter. Place in a well greased pan. Do not let touch each other. Let rise until double in bulk. Combine brown sugar, syrup, margarine and hot water. Keep warm until rolls are finished rising. Pour over rolls before putting in a 350° oven. Bake until lightly browned, about 25 to 30 minutes. Use an 8x8 or 7x9 inch pan for a single recipe.


Beat 2 egg whites stiff. Add 2 beaten yolks and a pinch of salt. Add nutmeg and sugar to taste. Add slowly and carefully, enough Farina to form a batter as for pancakes. Butter a pie plate. Pour batter into it and bake quickly. When done. Cut into squares. Put in boiling milk and let boil minute or two. Serve with milk over it in a bowl.


Bring 2 quarts milk to boil. Add ½ pound butter, 2 cups sugar and 1 cup Farina. When thick remove from heat. Beat 10 eggs slightly and mix into cooked mixture with 1 teaspoon vanilla. Turn into well greased 16 x 11 inch pan and bake at 350° for one hour.


2 cups flour
4 tablespoons sugar
1 teaspoon salt
½ pound butter
2 egg yolks

Make like pie crust. Pat into a 10 x 10 x 2 inch metal pan and refrigerate.

12 medium apples, pared, cored and sliced
5 tablespoons flour
½ teaspoon allspice
½ teaspoon nutmeg
¼ teaspoon cinnamon
1 cup sugar
3 tablespoons butter, melted
1/3 cup dark corn syrup

Combine all ingredients and mix well. Put in a large skillet or use two if necessary. Cook over low heat, uncovered, for 20 minutes or until apples are barely tender.

½ cup brown sugar
½ cup flour, sifted
4 tablespoons butter

Mix sugar and flour well and cut in butter with pastry blender until well blended. Preheat oven to 400°. Pour apples over prepared crust. Distribute crumb topping evenly over apples. Bake 30 minutes until crust is lightly brown. Cool completely.


1½ to 1¾ cups crushed chocolate wafers (or Oreo Cookies with icing removed)
½ cup butter or margarine, melted
1 big container of Cool Whip
10½ ounces miniature marshmallows
3 or 4 drops green food coloring
2 cups white after dinner mints

Mix crumbs and butter together. Pat into a 9x13 inch loaf pan, reserving small portion of crumbs. Blend Cool Whip, food coloring, marshmallows and mints. Spread evenly over crumbs. Sprinkle a few crumbs over the top. Refrigerate 24 hours before using. The mints will melt during that time. Peppermint extract can be added if a stronger mint taste is desired.


Simmer ¾ cup granulated sugar, 1 cup water, 2 thin slices orange and 2 thin slices lemon in a covered sauce pan for five minutes. Cool and add rum to taste, about ¼ to ½ cup white rum.

Open Line, WMT Radio,
Cedar Rapids, Iowa 52406.

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1 pound leaf lettuce
Average amount of mashed potatoes, can be cold
3 thick slices bacon
½ cup vinegar
2 hard cooked eggs, sliced

Shred lettuce. Mix with potatoes. Cut bacon into squares. Fry and sprinkle over lettuce. Mix vinegar and bacon fat. Pour over salad. Garnish with sliced eggs.


½ cup salad oil, melted shortening or margarine
1½ cups tomato juice
4 tablespoons vinegar
½ teaspoon salt
1/8 teaspoon pepper
½ teaspoon chili powder
¼ teaspoon paprika
Dash of red pepper
1 tablespoon prepared mustard
1 teaspoon Worcestershire Sauce
Few drops tabasco sauce
1 tablespoon minced onion
1 clove garlic

Mix all ingredients and use as a barbeque sauce while baking or grilling wild game.


Mix 2 pounds hamburger, 1 bottle Heinz Chili Sauce, ¼ stick butter or margarine and 1 big onion diced finely. Mix well. Open hamburger buns and place open face up on cookie sheet. Top each bun with meat mixture. Place under broiler and cook until meat is done.


Wash cold, unshelled shrimp. If frozen, allow to defrost. Put shrimp in pot and just cover with a mixture of half water and half stale beer. Beer will be stale if opened the day before and allowed to set out in a glass or opened container at room temperature. Add 1 tablespoon pickling spices, an extra bay leaf and 1 teaspoon salt. Bring to boil. Remove from heat and allow to set until they turn pink. Some will allow the shrimp to remain in the cooking liquid overnight after removing from heat to improve the flavor. They can be served cold the next day or reheated to dip in melted butter and sprinkled with lemon juice. Be careful in reheating or cooking shrimp as they are easily overcooked resulting in tough shrimp.


11 egg yolks
½ cup cold water
1 cup sugar
1½ cups cake flour
1 teaspoon cream of tartar
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon almond extract

Beat yolks with water for 15 minutes. Add flavorings. Sift dry ingredients and fold into batter. Bake for 1 hour in tube pan. Bake at 325°.


Combine 3 carrots, cleaned and coarsely ground with a medium size can of well drained crushed pineapple, ¾ cup shredded coconut and enough mayonnaise to hold it together. Serve as a salad.

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