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BELLE PLAINE BEEF BOURGUIGNONNE
½ pound bacon
3 pounds beef chunks
4 carrots, sliced
2 medium onions, sliced
3 cups red burgundy wine
2 cups beef stock
2 to 3 cloves garlic, mashed
1 bay leaf, optional
1 teaspoon thyme
1 tablespoon tomato paste
Dice bacon and fry until crisp. Remove from fat and set aside. Dry beef chunks on paper towels and dredge in flour. Brown in bacon fat. As meat browns, remove from fat and set aside with bacon. Sauté carrots and onions in fat, remove and set aside with meat. Add wine, beef stock (may be made with bouillon cubes), garlic, bay leaf, thyme and tomato paste. Add meat and vegetables. Cover and cook at 325° for three to four hours. Before serving, add one pound mushrooms, quartered, sautéed in ¼ cup butter with two one pound cans tiny onions. Sprinkle with 2 tablespoons minced parsley.
SWEET AND SAUCY SPARERIBS
¼ cup soy sauce
½ cup corn syrup
1/3 cup lemon juice
1 clove garlic, crushed
½ teaspoon dry mustard
¼ teaspoon ground cloves
¼ teaspoon tabasco sauce
¼ teaspoon salt
Make a square of aluminum foil to enclose 3 pounds of spare ribs completely after adding the above sauce, made by mixing all ingredients. After sealing, let set 2 hours at room temperature. Then bake one hour at 350° or six inches above a charcoal fire, turning occasionally.
Homemade Ant Killer: Mix powdered sugar with boric acid and sprinkle where ants are seen.
CANTONESE CHICKEN
2 frying chickens, disjointed
¼ cup honey
¼ cup soy sauce
½ cup catsup
¼ cup lemon juice
In a large baking dish, arrange chicken pieces in a single layer. Mix honey, soy sauce, catsup and lemon juice. Pour over chicken pieces. Allow chicken to stand in marinade several hours or overnight in the refrigerator. Cover pan with aluminum foil. Bake at 325° for one hour. Remove cover and baste with sauce. Return to oven and bake another 30 minutes.
NOODLES ROMANOFF
¼ cup onions, chopped
¼ teaspoon garlic powder
Butter
1 pound ground chuck
½ cup sherry
1 teaspoon salt
¼ teaspoon pepper
1 can mushroom soup
1 can onion soup
2 cans water
¼ pound noodles
1 pint sour cream
Sauté onions and garlic powder in butter. Add meat and brown well. Add sherry and seasonings and simmer. Dilute with soups and water. Add to meat and heat to simmering. Stir in noodles. Cover and cook until noodles are tender. Add sour cream. Quickly heat, mixing in sour cream. Sprinkle parsley to decorate. Serves six to eight.
AUNT MARIAN'S POM POM MEAT BALLS
Combine 2 pounds lean ground beef, ½ cup diced pepperoni (diced very small), 2 cups bread crumbs, ½ cup French Dressing, 2 eggs, beaten, and 1 teaspoon salt. Fry in 2 tablespoons cooking oil. Simmer in any kind of tomato sauce.
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SHRIMP SALAD
2 small boxes shell macaroni (cooked)
½ cup onion, chopped
½ cup green pepper
Small can shell shrimp
Small can or package frozen peas,
optional
1 cup sugar
2/3 cup catsup
1 cup salad oil
2 tablespoons lemon juice
2 tablespoons paprika
2 teaspoons garlic salt
Fill 1 cup measure with ½ water and ½ vinegar and mix. Combine with sugar, catsup, salad oil, lemon juice, paprika, and garlic salt. Shake to mix well. Pour over salad ingredients (the first five ingredients). Let set to marinate. Best if prepared night before.
SOUR CREAM CUCUMBERS
¾ teaspoon salt
1 scant tablespoon sugar
2 tablespoons vinegar
2 tablespoons chopped chives or
grated onion
1 tablespoon dill seed
1 teaspoon celery seed
1 cup sour cream
2 or 3 firm, fresh cucumbers
Mix all ingredients. Then add cucumbers sliced paper thin but not peeled. Chili well.
MAYONNAISE CUCUMBER SALAD
Select two nice sized cucumbers, slice and soak in salt water for ½ hour. Drain well. Mix 1½ cups mayonnaise with ½ cup sugar and vinegar to thin. Add cucumbers. Sliced onions are optional. Refrigerate before serving.
COLE SLAW DRESSING
1½ cups sugar
¾ cup vinegar
¼ cup water
1 package lime gelatin
1 teaspoon salt
1 teaspoon celery seed
½ cup oil
Bring sugar, vinegar and water to boil. Add gelatin, salt and celery seed. Let cool. Beat in oil. Pour over prepared vegetables (enough for two large heads of cabbage). Refrigerate at least four hours before serving.
LEONA'S LIME SALAD
1 package lime Jello
1 cup boiling water
1½ cups Seven-Up, Bubble-Up,
or ginger ale
Medium size can crushed pineapple,
well drained, but reserve juice
Sliced bananas
1 egg
1 tablespoon flour
1 package Dream Whip or 1 cup whipping
cream
Dissolve Jello with boiling water. Add soda and crushed pineapple. Slice bananas over top when cooled but before refrigerating. Refrigerate to set. To drained pineapple juice, add egg and flour and beat well. Cook over low heat until thick. Cool. Prepare Dream Whip according to directions or whip the whipping cream according to favorite recipe. Fold whipped topping into cooled juice mixture. When Jello is set, spread juice and cream mixture over the top
TART SALAD
Dissolve 2 packages lime Jello in 2 cups boiling water and add 1 cup cold water, 8 teaspoons vinegar, 1 cup Miracle Whip and salt and pepper to taste. Chili until almost set, then whip until light. Fold in 2 cups carrots, 1 cucumber and 1 small onion sliced or grated.
MEXICAN SALAD
Dissolve 1 package lemon Jello in 1½ cups water. Add 2 tablespoons sugar, 1 teaspoon salt, ¼ cup vinegar and 1½ teaspoons chili powder. Let cool until syrupy. Shred 2 cups cabbage. Slice thin 1 cup celery, ½ can sweet pimentos, ½ green pepper and 1 large red apple, unpeeled and diced. Stir all ingredients together.
MEXICAN COLE SLAW
Crisp cabbage thoroughly by soaking in ice water after removing outer leaves, which will be saved. Soak at least 30 minutes. Shake out water and shred fine. Dice cold cooked ham or tongue, celery, green pepper and pimento. Sprinkle with salt to taste. Mix with mayonnaise or salad dressing thinned with sour cream or sweet cream. Line serving dish with reserved cabbage leaves. Put slaw in center. Squeeze a half of lemon over it. For additional color, use lemon peel and diced tart red apples, unpeeled.
STILL TIME to order the Rest Of The Best Of The Open Line Cookbook, great for summer cooking, for $5.30 per copy. OPEN LINE COOKBOOK, WMT RADIO, CEDAR RAPIDS, IOWA 52406.
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STORE SAUSAGE
2 teaspoons salt
½ teaspoon quatre-epices
½ teaspoon freshly ground
black pepper
Equal parts of parsley and thyme
(1 tablespoon each)
To make quatre-epices, mix 1 teaspoon each of cloves, nutmeg, ginger and cinnamon. Use to season pork sausage to taste.
COUNTRY SAUSAGE
To one pound pork, add 1 level tablespoon powdered sage, 1 teaspoon salt and ½ teaspoon crushed red pepper.
PORK SAUSAGE
1 pound ground pork
1 teaspoon salt
½ teaspoon sugar
1 teaspoon ground sage
½ teaspoon black pepper
¼ teaspoon nutmeg
Let stand in refrigerator for several hours or overnight. If it is to be frozen, leave out the salt.
FRIED RICE
½ pound roasted or fried
meat, cut into very small cubes
2 eggs, slightly beaten
3 cups rice, cooked
1 tablespoon onion, chopped
Dash of pepper
½ teaspoon salt
2 tablespoons soy sauce
Over very low heat, fry eggs, slightly on both sides. Add remaining ingredients, except soy sauce. Mix thoroughly and cook 3 minutes, over high heat for the last minute. Remove from heat and add soy sauce. Stir and serve hot.
BING CHERRY PIE
½ cup sugar
1/3 cup flour
1/8 teaspoon salt
1½ to 2 pounds bing cherries,
pitted and cleaned
½ cup walnuts or almonds,
finely chopped
Pastry for 2 crust pie
Mix dry ingredients in a sack and toss cherries and nuts until coated. Turn into lined pastry shell. Arrange lattice work for top. Cut very thin slices of oranges and cartwheel around top. Bake 30 to 40 minutes at 400° to 425°
KOPRA KANA
1 cup shredded coconut
2 cups milk
2 cups water
¼ pound butter
3 tablespoons onion, chopped
1½ teaspoons curry powder
2 cups rice
Combine milk, water and coconut in a saucepan. Bring to boil. Remove from heat and let soak 15 minutes. Press liquid from coconut and discard pulp, retaining a little liquid. Melt butter in saucepan, add onion and curry powder. Sauté over low heat for 5 minutes, stirring occasionally. Add rice to onion and cook over medium heat for 3 minutes, stirring constantly. Bring coconut milk to boil and add rice. Cover and cook over low heat until liquids are absorbed. Stir frequently to keep milk from burning. When liquid is absorbed and rice is tender, it is ready to serve.
MARSHMALLOW FUDGE BARS
½ cup shortening
¾ cup sugar
2 eggs
¾ cup flour
¼ teaspoon baking powder
¼ teaspoon salt
2 tablespoons cocoa
1 teaspoon vanilla
½ cup chopped pecans
12 marshmallows or 1 cup miniature
marshmallows
Cream sugar and shortening. Add eggs, one at a time. Beat well. Add dry ingredients. Blend in vanilla and nuts and spread in a 12 by 8 inch greased and floured pan. Bake 20 to 30 minutes at 350°. Take out of oven and cover with marshmallow halves or miniature marshmallows. Spread evenly and return to oven for 3 minutes. Remove from oven and spread evenly with spatula. Boil ½ cup brown sugar, ¼ cup water and 1 square unsweetened chocolate and add 3 tablespoons butter, vanilla, powdered sugar. Mix well and spread over slightly cooled marshmallows.
SEVEN-UP CAKE
Cream 1½ cups butter and 3 cups sugar. Add 5 eggs one at a time, beating after each addition. Add 3 cups flour with 2 tablespoons lemon extract and ¾ cup Seven-Up. Bake in well greased tube or Bundt pan at 325° for 1 hour to 1 hour and 15 minutes.
Open Line Window Cleaner: Mix 1 cup rubbing alcohol, 1 cup cold water, and 1 tablespoon white vinegar. Use in spray bottle. All window cleaners work best on cloudy days.
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CHOCOLATE BARS
½ cup Crisco
1 cup brown sugar, packed firmly
½ teaspoon vanilla
1 egg
¾ cup flour, sifted
½ teaspoon salt
½ teaspoon soda
2 cups quick oatmeal
Cream sugar, Crisco and vanilla well. Add well beaten egg and beat until fluffy. Sift soda, salt and flour and add to creamed mixture. Add oatmeal. Will make a very dry mixture. After reserving 1 cup of dough mixture, press into a 9 by 13 inch greased pan.
6 ounce package chocolate chips
1 tablespoon butter
1 can Eagle Brand Milk
¼ teaspoon salt
1 teaspoon vanilla
½ cup chopped pecans
Blend chips, butter, milk and salt. Melt over low heat. Remove from heat. Add vanilla and pecans. Spread over dough. Drop reserved mixture over filling in little dabs. Bake at 350° for 25 minutes.
LOVER'S PUNCH
In blender, puree 2 packages frozen, sliced strawberries, slightly thawed. Blend in 2 cans frozen orange juice concentrate, undiluted. Divide into 6 to 8 glasses. Fill glasses with ginger ale.
CELENA'S PUNCH
2 packages Kool Aid, any flavor
2 cups sugar
1 large can pineapple juice
1 large can water
Mix well and put in freezer. Set out four or five hours ahead of serving. To serve, add 4 or 5 bottles Seven-Up.
ELDERBERRY SOUP
1 pound elderberries
1½ quarts water
2 apples
1½ tablespoons cornstarch
½ cup sugar
1 stick cinnamon
2 to 4 whole cloves
Cook elderberries in water until tender and strain. Cook diced apples, cloves, cinnamon and sugar until apples are done. Thicken with cornstarch mixed with a little water. Serve with dumplings or croutons.
FREEZING FRESH SPINACH
Harvest while tender. Wash thoroughly in several changes of water. Discard insect eaten or injured leaves. Scald two minutes or steam for two and one half minutes. Stir to prevent leaves from matting together. Cool in water and drain. Chop if preferred. Pack firmly in container to expel air. Freeze.
An easy way to clean the bottom of your iron is to sprinkle salt on brown paper and rub a hot iron over the salt until it is clean.
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PARAMOUNT THEATER BUILDING
CEDAR RAPIDS, IOWA 52406
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