JANUARY PAGES 1234
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Another Christmas has passed and what a busy month for the Open Line. It's hard to remember the Open Line passing on more recipes than it did in November and December last year. This month's bulletin has a lot of the recipes that were not included in the December bulletin along with a couple of turkey features and the macaroni salad.
Don't took now, but during January, 1965 the Open Line is two years old. Two years ago, we were all wondering if we'd get any calls our first day. Two years and countless busy signals later, we decided we did a lot of worrying for nothing. I would like to add my personal thanks for your response and contributions to the Open Line and for making it one of the most listened to afternoon radio programs in Iowa. Look for new improvements and a few changes in 1965. Our biggest problem is getting the mail on the air which is New Year's Resolution number one.
Many of you may have tried this recipe over Thanksgiving or Christmas, but we promised this recipe for sure on this month's bulletin.
1 package Cherry Jello
1 cup hot water
1 cup sugar
1 tablespoon lemon juice
1 cup pineapple syrup
1 cup ground raw cranberries
1 orange (ground up)
1 cup drained crushed pineapple
1 cup chopped celery
½ cup chopped walnuts
Dissolve Jello in hot water. Add sugar, juices and stir till dissolved. Chill till partially set. Add remaining ingredients. Return to refrigerator and chill till completely set. Cut in squares before serving.
COTTAGE CHEESE DIP:
Mix one twelve ounce carton cottage cheese with two tablespoon salad dressing, one tablespoon lemon juice, 1½ teaspoon paprika, and ¾ teaspoon garlic salt. Mix thoroughly in blender or with a spoon. Chill well before serving.
We asked for and received a recipe for making chocolate covered cherries. This is a fun recipe.
CHOCOLATE COVERED CHERRIES
2 boxes powdered sugar
1 can Eagle Brand condensed milk (evaporated milk cannot be substituted)
1 stick margarine or butter
1 teaspoon vanilla
10 ounce jar maraschino cherries
Drain jar of cherries. Let drain over night in sink. Mix first four ingredients. Refrigerate overnight. Roll fondant into small balls and insert cherries. Place on cookie sheet in refrigerator and leave again overnight.
2 large package chocolate chips
¾ slab paraffin
In double boiler, melt chocolate chips and wax and dip fondant covered cherries in chocolate.
OPEN LINE WINDOW CLEANER:
Mix one cup rubbing alcohol, one cup cold water and one tablespoon white vinegar. Use in spray bottle. This and all other window cleaners works best on a cloudy day.
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I'm always happy to include our sponsor's products in any of our Open Line recipes and here's two pies that are made with Home Town Dairy products ... the Open Line's favorite dairy.
HOMETOWN BUTTERMILK LEMON PIE
1 cup Hometown buttermilk
½ cup sugar
3 tablespoons cornstarch
1 lemon, juice and grated rind
1 tablespoon butter
2 egg yolks
For a thick pie, double these ingredients. Mix sugar and cornstarch. Gradually stir buttermilk. Cook in double boiler until mixture thickens, stirring constantly. Add beaten egg yolks, juice and grated rind of lemon along with butter. Pour into eight inch baked pie crust. Make meringue of whites of eggs, using one tablespoon of sugar to each egg white. Pile lightly on pie, and bake in slow oven for 25 minutes. (Mrs. Jay L. Rooks, Cedar Rapids, Iowa)
HOMETOWN EGGNOG PIE
9 inch baked pie shell
1 can, number two and a half size, fruit cocktail
½ cup commercial eggnog
¼ teaspoon almond flavoring
1 envelope of Knox gelatin
1½ teaspoon vanilla
1 cup whipped cream
1/8 teaspoon salt
Drain fruit cocktail well. Measure ½ cup of syrup and stir gelatin into it. Set over boiling water, stir until dissolved. Remove from heat and stir into eggnog. Add salt and flavorings. Chill until mix mounds when dropped from spoon. Whip cream and fold into chilled mixture with 1½ cups drained fruit cocktail Chill again 5 to 10 minutes and pour into pie shell.
Combine 2 cups sugar, one tablespoon cocoa, and one half cup sweet milk and boil six minutes after boiling point is reached. Add a heaping tablespoon butter and one cup peanuts and one teaspoon vanilla. Stir well and drop on wax paper.
Here's another way to use up the turkey from Christmas or New Years or whenever you enjoy an Iowa turkey.
SECOND TIME TURKEY
1 ten ounce package egg noodles
2 cups left over turkey
1 can condensed mushroom soup
2/3 cup milk
¼ cup diced green pepper
¼ cup sliced stuffed olives
½ cup grated cheese
crushed potato chips
Cook noodles as directed on package. Drain. Blend condensed soup with milk. Add green pepper, olives and grated cheese. Combine noodles, turkey and soup mixture. Pour into greased casserole. Top with crushed potato chips. Bake at 325° to 350° for 30 minutes. Serves six. Average cost per serving: 26 cents. (Des Moines Register)
I think most of you have tasted a macaroni salad at one time or another, but here's one that's a little bit different.
1 package dry macaroni (about two
1 cup sugar
1 heaping tablespoon flour
2 eggs, beaten
½ cup vinegar
Juice from number two can chunk pineapple
2 tablespoon butter
2 large bananas
1 cup miniature marshmallows
½ cup walnut nutmeats
Cook and cool the macaroni. Make a dressing by mixing the beaten eggs, flour, sugar, vinegar and juice and cook until thick. Let cool a little, then add the butter. When dressing is cool, pour it over the macaroni, sliced bananas, pineapple chunks, nuts and marshmallows. (Mrs. Forrest Burmiester, Stockton, Iowa)
Combine one box frozen chopped broccoli, one box frozen lima beans, one can mushroom soup and one can celery soup and cook till tender. Toast two slices of bread, butter, and cut in cubes. Stir into soup mixture. Pour into casserole and bake uncovered at 350° for about 30 minutes.
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FREEZING LEFT OVER TURKEY
Roast turkey freezes perfectly. Instead of trying to eat the holiday dinner leftovers within a few days, put them in the freezer for later enjoyment.
Refrigerate the turkey as soon as dinner is finished. Later, cut the meat from the bones and sort it into nice slices, good sized chunks and bits and pieces. Keep the dressing separate.
Turkey has a delicate flavor and dries out easily. Cover the meat with cool broth made with the stripped carcass or with chicken bouillon cubes or granules, or use canned chicken broth.
Package the chunks and bits and pieces in air and liquid tight freezer containers. Cover with broth leaving a good half inch of head space for expansion. Label and date.
You can freeze turkey dinners, complete with dressing and gravy or a frozen dinner tray with potatoes and another vegetable. Or you can put slices and chunks of light and dark meat, plus a spoonful of dressing, into freezer cartons and add enough cold gravy to cover and surround the meat.
Gravy thickens with freezing and reheating, so thin it with water or broth to about the consistency of thin cream.
Plan to eat frozen turkey within 2 or 3 months. Its storage life is somewhat shorter than that of chicken.
MILDEW REMOVER FOR WALLS:
Mix five tablespoons Spic 'N Span and eight tablespoons Clorox in one gallon hot water. Wash wall and rinse with clear water.
HOMEMADE PLAY DOUGH:
Stir two cups salt, two thirds cup water and food coloring constantly over medium heat three or four minutes until bubbles form. Remove from heat. Immediately make one cup Argo cornstarch and one half cold water and add to hot mixture. Stir quickly to consistency of stiff dough. If mixture does not thicken, reheat for about a minute. Makes one and three fourths pounds.
HINTS AND HELPS
To remove stain resulting from a crayon accidentally gotten in the dryer with a load of clothes, use undiluted dish detergent, rub the stain and soak in very hot water Repeat process until stain disappear; then wash as usual.
To remove excess fat when making gravy, drop in three or four ice cubes. Fat will collect on them for easy removal.
To cut a meringue covered pie neatly, dip a sharp knife in warm water. Cut each serving through the meringue only, while the pie is still hot. At serving time, finish cutting. The meringue will not tear but will stay in place.
Pipe cleaners reach into little corners... to clean bottle necks, stove burners, cut glass, coffeepot spouts. Handy for oiling, polishing ... and inexpensive.
Cut the bottom out of a metal liquid detergent can when it is empty, remove the cap, and you have a handy, economical funnel.
Save the ribbons from packages by wrapping them around old thread spools or empty adhesive tape rolls. Put a different color on each spool. Unwind a wire clothes hanger, and slip on the spools or rolls. Then put the hanger together again and hang it in a convenient spot.
Add a few drops of vinegar to hard water for sterilizing baby bottles. They'll be bright and shiny and free from white film. Enamel pans are best for sterilizing baby bottles and canning jars to prevent the white film also.
When working on silk, nylon, or rayon, put a pillow case over the leaf of your sewing machine under the material, to keep the material from sliding.
When making up a recipe that calls for drained canned fruit, save the juice. It makes a wonderful mixer with Seven-Up or ginger ale. And what's more, it makes a good stretcher when there are several to serve.
Place pecans in boiling water, remove them from the stove and let stand for 10 minutes. Then crack each end of the nut; the meat will come out without breaking
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Since the December bulletin was printed early in December, these recipes were not included with our Christmas recipes. However, they were very popular on the air and for that reason are being included with our January recipes.
9 to 12 ounces of small pecan halves
2 cups light cream
2 cups sugar
1 cup light or dark corn syrup
½ teaspoon salt
1/3 cup butter or oleo
1 teaspoon vanilla
1 package 12-ounce semi-sweet chocolate chips
On a buttered cookie sheet, arrange four dozen groups each consisting of four or five pecans. In a large heavy sauce pan, heat cream to lukewarm. Pour out one cup and reserve. To the remaining lukewarm cream in the sauce pan, add sugar, corn syrup, and salt. Cook and stir constantly over moderate heat until mixture boils. Very slowly (do not lower boiling mixture under the boiling point) stir in reserved cup of cream. Cook and stir constantly for five minutes. Stir in butter about a teaspoon at a time. Turn heat low, boil gently and stir, 248° or firm ball stage. (Firm ball will not flatten when removed from water). Remove from heat, gently, stir in vanilla. Cool slightly. Pour about a teaspoon of carmel mixture over the center of each group of pecan halves, half, covering each nut, to resemble a turtle. Let cool about ten minutes. Melt chocolate chips without stirring over hot water and spread over each turtle.
EASY PECAN TURTLES
Arrange the pecans on a buttered cookie sheet and press two or three Kraft Carmels on them. Let them soften enough to hold the pecans, then cool. Dip into chocolate. (Mrs. Roy Steele, Washington, Iowa)
MOCK PECAN PIE
3 eggs well beaten
2/3 cup white sugar
1 cup brown sugar
2 tablespoons butter
2/3 cup cooking oats
2/3 cup coconut
1 teaspoon vanilla
1 unbaked eight inch pie shell
Mix all ingredients by hand to insure even mixing. Blend all ingredients and pour into unbaked pie shell. Bake 30 to 35 minutes at 350°.
CHRISTMAS STEAMED PUDDING
1 pound suet, chopped fine
1 pound raisins, chopped
1 cup molasses (Brer Rabbit Golden)
2 cups sour milk (or buttermilk) with 1 teaspoon soda dissolved in it.
2 cups flour or a little more if needed
1 teaspoon each of cinnamon, allspice, and cloves
Pinch of salt
If desired, a little candied fruit, dates or nut meats may be added.
Grease some cans and fill ¾ full, and steam for three hours.
Mix one tablespoon butter or margarine with one tablespoon flour or cornstarch, three tablespoons sugar, one tablespoon vinegar, and one teaspoon vanilla or lemon flavoring. Add boiling water as for starch and stir and cook until clear.
Cream two tablespoons butter or margarine with 1 cup powdered sugar, and add one well beaten egg, one scant teaspoon vanilla and a pinch of salt. When ready to serve, add ½ pint whipped cream. (Mrs. R. A. Wisely, Cedar Rapids, Iowa)
DELICATE WHITE SUGAR COOKIE
1 cup powdered sugar
1 cup shortening 1 part margarine)
1 egg beaten
2 cups flour minus 2 tablespoons
½ teaspoon soda
½ teaspoon cream of tartar
½ teaspoon salt
1 teaspoon vanilla
Chill at least an hour. Roll in balls and press down with bottom of glass dipped in white sugar. (Lightly grease bottom of glass if sugar won't stick). Bake on lightly greased cookie sheet eight to ten minutes at 350°. Do Not Brown.
Cook two cups sugar, one cup light corn syrup and one half cup water to hard crack stage. Remove from fire and when bubbling stops, add one half teaspoon anise extract and one half teaspoon red food coloring. Pour into buttered dish.
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