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APRICOT COOKIES
1 cup sugar
¾ cup shortening
1 teaspoon vanilla
pinch of salt
1 tablespoon lemon concentrate
2 whole eggs
1 can (4¾ ounces) apricot
baby food
2½ cups sifted flour
1 teaspoon soda
2 teaspoons baking powder
1 package (6 ounces) chocolate
chips dusted with 1 tablespoon flour
nutmeats or coconut (optional)
Cream sugar, shortening, vanilla, salt, and lemon concentrate well in your mixer bowl. Add eggs and baby food. Beat well. Sift remaining ingredients and add with chocolate chips and optional ingredients. Drop by teaspoons on lightly greased cookie sheet. Bake in 350° oven for seven minutes on bottom shelf of the oven and about six or seven minutes on the top shelf. NOTE: Cookies do brown easily and should be watched closely. (Mrs. Alice Wolfe, South English, Iowa)
HOME TOWN CHICKEN IN A DISH
Using little foil dishes from "frozen pot pies" or a 12 inch square of heavy broiler foil, slice 1 medium raw potato, then 1 carrot, next a chicken breast (uncooked) or enough chicken for one serving; top with 1 tablespoon Home Town Sour Cream and 1 tablespoon dry soup mix. Wrap securely with foil using double seam closing. Cook over coals for about 1½ hours, turning carefully or bake on shallow pan in oven at 450° for 30 minutes or until done. (Home Town Meal of the Week Recipe)
HOMEMADE ICE CREAM
4 eggs (beaten until light)
2 heaping cups sugar
1 teaspoon salt
2 cups cream
2½ tablespoons vanilla
1 package of instant vanilla pudding
mix
Mix together and put in freezer can. Then fill can with milk, allowing two inches from top of freezer. This recipe makes one and a half gallons of ice cream, but may be used in a one gallon freezer as well, without changing the amounts. To aid in freezing ice cream faster, add one cup coarse ice cream salt to every six to eight cups of chopped ice while freezing. (Mrs. Clarence Scobee, Cedar Falls, Iowa)
HAMBURGER CASSEROLE:
Brown one pound hamburger and sliced onions in a skillet. In a greased casserole, arrange alternate layers of potatoes sliced very thin and the hamburger mixture until you have several layers of each. Over this, pour 2 cups vegetable soup. Bake uncovered at 350° for 1 hour and 45 minutes.
RHUBARB CUSTARD PIE
3 cups cut-up rhubarb
1½ cups sugar
dash salt
3 tablespoons flour
2 eggs
Place rhubarb in unbaked pie shell. Combine sugar, salt and flour. Add well beaten eggs and combine well. Pour over rhubarb and bake at 350° for one hour. (Mrs. Jane Setzer, South Amana, Iowa)
Our mailing address: THE OPEN LINE, WMT Radio, Cedar Rapids Iowa 52406 OPEN LINE PHONE NUMBER - 365-9405
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TOMATO SOUP CAKE
1 cup white sugar
1 egg
½ cup shortening
1 can tomato soup
1 cup raisins
½ cup chopped walnuts
½ teaspoon cloves
½ teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking soda dissolved
in 2 teaspoons warm water
1½ cups sifted flour
¼ teaspoon baking powder
Mix sugar, shortening and egg together. Add soup and raisins and then rest of the ingredients. Mix all well and put in a greased 8x8x2-inch pan. Bake about ¾ hour in a 350° oven. This may be frosted with a caramel frosting if desired. (Mrs. Joyce Dahmer, Cedar Rapids, Iowa)
MRS. WISELY'S HAM SALAD
3 cups diced cooked ham
1 cup diced sweet pickle
½ cup diced celery
½ cup diced cucumber
½ cup pimento or sweet red
pepper
1 cup shredded lettuce
½ cup mayonnaise
Toss together, chill and serve. (Mrs. R. A, Wisely, Cedar Rapids, Iowa)
KRAUT SALAD
1 can (No. 2½) kraut
2 cups celery, diced
1 medium onion, diced
¼ cup red pepper, chopped
¼ cup green pepper, chopped
2/3 cup sugar
Drain kraut and cut in pieces. Mix all ingredients and chill. Best the day after mixed. Use chopped radishes or carrots for color. (Mrs. Lester Hall, Cedar Rapids, Iowa)
NEAPOLITAN CHICKEN:
Cut up chicken, place in baking dish and pour ½ to ¾ cup Italian or French Dressing over it. Refrigerate one hour, covered. Uncover and bake at 350° until done, baste occasionally. (Mrs. Merlin J. Raush, Clayton, Iowa)
* * * * 365-9405 * * * *
GLORIFIED GROUND BEEF
1 pound ground beef
¼ cup dry bread crumbs
1 beaten egg
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced onion
¼ cup finely chopped celery
1 can cream of mushroom soup
½ cup water
Combine first seven ingredients and shape into an oval patty about an inch thick. Using a small amount of butter, brown on both sides in skillet. Combine the mushroom soup and water and pour around meat. Cook slowly in covered skillet for 25 minutes. If desired, put boiled potatoes around meat. Soup and meat juices will make gravy without further thickening. (Cresco listener)
THE CHILDREN'S COOKIES
Note: This recipe was brought home by Mrs. Kaune's eleven year old grandson, Steven, and is well suited for preparation by children Steven's age.
1. In a saucepan, put 2 cups of sugar and 1/3 cup of cocoa.
2. Add ½ cup of milk and ½ cup of butter.
3. Cook three minutes stirring gently.
4. Add 1 teaspoon of vanilla and ½ teaspoon salt.
5. Stir in 3 cups quick oatmeal and 1 cup of coconut.
6. Drop by teaspoons on waxed paper.
(Mrs. Carrie Kaune, Waterloo, Iowa)
MOCK WILD RICE
1 cup brown rice
3 tablespoons butter
1 can button mushrooms
2 bouillon cubes (chicken or beef)
In a heavy skillet, brown the rice in the butter. Add mushrooms and bouillon cubes with enough water with the mushroom liquid to make two cups. Simmer at least 40 minutes or until rice is tender. NOTE: Two tablespoons of chopped onions may be sautéed with the rice. (Home Town)
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HINTS AND HELPS
A pinch of cream of tartar added to the whites of eggs when they are beaten will make them froth more quickly and stand up better.
Uncooked oatmeal, if toasted a delicate brown and used in making cookies, will have a delicious flavor like nuts.
To prevent dripping fat from flaring up and ruining a steak or chicken when doing charcoal broiling, place lettuce leaves over the hot coals.
Keep potato salad cold for picnics by packing it in the top of a double boiler and filling the bottom section with ice cubes.
One or two tiny drops of wax dropped into the center of freshly cut tulips will prevent them from opening wide. Another method is to drop a copper penny in the water.
STAIN REMOVER IN BABY CLOTHES
½ cup bleach powder
½ cup soap powder
½ cup ammonia
1 gallon warm water
Soak clothes in the above mixture. After soaking, wash in hot soapy water and rinse thoroughly.
To clean old paint brushes, put a small package of baking soda in large pan. With water the depth of brush bristles, no more, hold brush in this and boil well. Then wash in soap and water. A very hard brush may need more than one job.
Add one teaspoon of strawberry Kool-Aide powder to rhubarb recipes for added color.
For a homemade wax remover, try ½ cup ammonia, 2 or 3 tablespoons Sal Soda end a little vinegar. Soak floor and wait a while. With very little rubbing, wax will come up.
Sew matching bright colored buttons on the buckles of your child's boots. Makes them easy to find at school.
When making a spice cake, add a pinch of pepper and it will bring out the full flavor of the spices.
To make soap powder sneeze proof, put 1 teaspoon salt in dishwater or laundry before adding soap powder.
If the recipe calls for crumbs, there is no mess if put in transparent plastic beg and rolled with rolling pin.
A three minute timer placed by your telephone is a good reminder for long distance calls or any call for that matter.
Line your refrigerator vegetable and fruit drawers with paper toweling to absorb excess moisture and make cleaning easier.
STIFFENING FOR CROCHET WORK
The following is recommended for crocheted baskets and similar fancy work. Dissolve 2 cups sugar in a 10 cent bottle of liquid iron glue (white), adding enough warm water to work into all parts crocheted article. Place over form (bowl, cup, etc.) to dry, shaping with fingers as it dries. (Edith Hansen Recipe)
SUGAR STARCH
Combine ¼ cup water and ¾ cup sugar in a pan over low heat. Stir until solution is clear and not sugary. Be sure it does not come to a boil. Dip doily in warm water and roll in bath towel to remove moisture. Dip in sugar starch and stretch to desired shape. Pat with cloth to remove excess moisture. Let dry thoroughly.
To test baking soda for freshness, drop a scant teaspoon into 1/3 cup almost boiling water. It should fizz, if not the soda is old and should be discarded.
To get gravy spots out of clothing, even after laundering, cover spot with talcum Powder. Roll up and leave overnight. Repeat next day if necessary using fresh talcum powder.
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RHUBARB JAM WITH JELLO
4 cups cut-up rhubarb
4 cups sugar
1 package Jello (strawberry, raspberry,
or black raspberry are best)
Boil sugar and rhubarb until rhubarb is tender. Add Jello and stir until Jello is dissolved. Turn off heat and pour into jars and seal. (Mrs. Don Riley, Fairbank, Iowa)
RHUBARB BUTTER CRUNCH
3½ cups diced fresh rhubarb
1 cup sugar
3 tablespoons flour
1 cup brown sugar
1 cup raw rolled oats (oatmeal)
1½ cup flour
½ cup butter
½ cup other shortening
Combine rhubarb, sugar, and flour. Place in greased 6x10 inch baking dish. Combine remaining ingredients and sprinkle over rhubarb mixture. Bake at 350° for 40 minutes or until done. Serve warm or cold with cream. (Cedar Rapids listener)
RHUBARB PUDDING
4 cups rhubarb (cut up)
1½ cups sugar
8 marshmallows (quartered)
2 tablespoons orange juice
1 cup sugar
½ cup butter
2 egg yolks
1¾ cup flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 egg whites
Combine first four ingredients and put in the bottom of a 9x13 inch pan. The remaining ingredients will make a cake better. Cream sugar, butter and add egg yolks and beat well. Sift flour, baking powder and salt twice and add alternately with milk. Fold in egg whites (beaten stiff). Spread cake batter on top of rhubarb and bake 30 to 35 minutes at 350° or until cake is done or nicely browned. (Mrs. Allen Habeger, Elgin, Iowa)
RHUBARB SHORTCAKE
1½ cup finely chopped fresh
rhubarb
¼ cup shortening
¾ cup sugar
1 egg
½ cup milk
1¼ cup sifted flour
¼ teaspoon salt
¼ teaspoon soda
¾ teaspoon baking powder
¼ cup chopped nuts
Cover rhubarb with boiling water. Let stand 5 minutes, drain. Cream shortening and sugar add egg and beat well. Sift dry ingredients and add alternately with milk. Fold in rhubarb and nuts. Bake in 8 inch square greased pan at 350° about 40 minutes. Serve warm with rhubarb sauce.
RHUBARB SAUCE:
Cover 1½ cups rhubarb with water and bring to a boil, then drain. Add ½ cup sugar and 1 tablespoon flour. Cook till thick, stirring constantly. Add ½ tablespoon butter, a (Mrs. Jim Forret, Calamus, Iowa)
RHUBARB COBBLER
3 cups diced rhubarb
1 cup brown sugar
3 tablespoons butter
1½ cups flour (sifted)
¼ teaspoon salt
¼ cup shortening
3 teaspoons baking powder
¾ cup sugar
1 beaten egg
½ cup milk
Place rhubarb in 8x12 inch greased baking dish. Sprinkle with brown sugar. Heat in moderate oven while mixing better. Sift remaining dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add beaten egg and milk. Pour batter over hot rhubarb. Bake 30 to 35 minutes at 350°. (Mrs. Martin J. Schneider, Holy Cross, Iowa)
RHUBARB CREAM PIE:
Melt 2 tablespoons butter or margarine. Add 2 cups diced rhubarb and 1 cup sugar. Cook slowly until rhubarb is tender. Combine ¼ cup sugar, ¼ cup light cream, 2 tablespoons cornstarch, 2 egg yolks well beaten and 1/8 teaspoon salt. Add to rhubarb and cook till thick. Cool. Pour into baked 8 inch pie shell. Top with meringue and brown. (Mary Kolbet, Alta Vista, Iowa)
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