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St. Patrick's Day and Easter have come and gone, the bitter winter of '77 is safely behind us, and there's no doubt that a lovely spring has sprung, at last. (Seems like there's a lot of "spring fever" going around Broadcast Park). As in all things, there was both loss and gain: We were shocked and saddened by the sudden death of Dennis Bracken, the affable host of CBS "Meet The Cook" program, last month one of the highlights, however, (for your earstwhile editor) was an appearance on Channel 2's 'Weekday Live" TV program, cooking a favorite Rogers family recipe, an Oriental delight which begins this pot pouri of "Open Line" favorites. Jim Rogers
BEEF/BROCCOLI ORIENTALE
2 bunches of broccoli
1 pound of cubed, lean beef
4 tbsp. peanut oil (or vegetable
oil)
1 can of water chestnuts, diced
Seasoning Sauce:
2 tbsp. oyster sauce
1 tsp. salt
1 tsp. sugar
1/3 cup chicken broth (bouillon)
Thickening Sauce:
1 tbsp. cornstarch
2 tsp. soy sauce
3 tbsp. water
Slice beef into small, bite size cubes. Break broccoli tips into small florets. Trim off tough ends. Boil 3 minutes in salted water. Drain and set aside. Meanwhile, prepare both sauces in 2 small bowls. Heat oil in wok, or large, rounded skillet add beef and stir fry about 3 minutes, or until beef is golden brown. Add water chestnuts and stir fry for another 2 to 3 minutes. Add broccoli and "seasoning sauce" and cook just long enough to warm, stirring frequently. Add "thickening sauce", stirring until desired consistency is achieved (about 30 seconds). Serve at once with rice and/or Chinese noodles.
You may want to add a dash of cooking sherry when mixing in the broccoli and "seasoning sauce". A nice, dry Bordeau claret is a delightful accompaniment. Some fresh fruit completes this quick, easy and delectable meal for four.
And speaking of the exotic East, try these for good measure and good eating.
ORIENTAL HAM SKILLET
1 can unsweetened pineapple juice
(6 oz.)
1 tbsp. soy sauce
1½ tbsp. cornstarch (or
arrowroot)
1 tbsp. prepared mustard
1 8 oz. can natural, juice packed
pineapple chunks undrained
¼ tsp. ground ginger
3 tbsp. raisins
1 onion, finely chopped
2 green peppers, seeded and cut
into strips
1 pound cubed (leftover) ham
Stir the ingredients, in the order given, in a large frying pan (or wok). Cook and simmer over low heat for 5 minutes. Serve with cooked rice, ½ cup per person.
ORIENTAL SCALLOPS
1½ lbs. of scallops, thawed,
rinsed and drained
Cover the scallops with 1½
tbsp. cornstarch
1 can bamboo shoots
1 green pepper, diced
1 small can mushrooms, drained
1 8 oz. can water chestnuts, drained
*optional: 1 6 oz. pkg. frozen
chinese pea pods
Combine the vegetables and set aside.
Combine and mix well:
1½ tbsp. soy sauce
2 tbsp. vinegar
2 tbsp. sugar
1½ tsp. salt
In a large skillet (or wok), stir fry the scallops in vegetable oil (peanut oil) for about 2 minutes. Remove the scallops but leave about 2 tbsp. of the hot oil in the skillet. Stir in the soy sauce mixture. Then, add 3 tbsps. of water plus 1 tbsp. cornstarch. Stir together. Then add the scallops again and the vegetables. Heat thoroughly and serve over a bed of rice or Chinese noodles.
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KOREAN FRIED RICE
1 pound bacon
6 green onions
5 eggs
2 cups uncooked rice
soy sauce
Cut the bacon (all of it) into ¼ inch strips. Cook and prepare rice and set aside. Cook the bacon strips, slowly, but not too crisp. Drain and set bacon aside. Scramble the 5 eggs and set aside. Firmly chop the green onions (whites only) and sauté in the bacon fat. Drain. Add the rice to the onions. Sprinkle with soy sauce, stirring, to produce a light tan color. Heat slowly for 10-15 minutes. Then, add the bacon and eggs. Heat for serving.
And now, a brace of ideas for the next time you're "wearin' the green":
BROWNED RICE CASSEROLE
4 tbsp. cooking oil
4 tbsp. butter
2 eggs
1/3 cup chopped onions
1 cup mushrooms
2 cups diced turkey, chicken or
ham
1 cup chopped green peppers
1 cup sliced water chestnuts
6 tbsp. soy sauce
4 cups of cold, cooked rice
Place 1 tbsp. oil and 1 tbsp. butter in a frypan (at low heat); add the eggs, break the yolks, and fry both sides. Set aside to cool. Add the remainder of butter and oil to pan. Stir in onions and sauté slowly. Add the mushrooms, meat, pepper and water chestnuts. Heat till all is hot. Stir in soy sauce and rice. Add the coarsely clopped fried eggs and serve. (NOTE: If reheating in a casserole, add ½ cup water).
GLAZED CORNED BEEF (for St. Patrick's Day)
Simmer the corned beef, very slowly, in just enough water to cover, with 1 clove of garlic, for about 4 hours. Remove from broth and place on a pyrex baking dish, fat side up. Stud with about 10 whole cloves. Spread the top with a thin layer of prepared mustard. Then, spread a thin layer of orange marmalade. Sprinkle with brown sugar. Cover tightly with foil. Bake at 250° about 1-1½ hours.
SHAMROCKS
1 cup shortening (or margarine)
1 cup powdered sugar
1 egg
1 tsp. peppermint flavoring
1 tsp. green food coloring
1 tsp. salt
2½ cups flour
Stir all ingredients together well. Roll into balls and arrange into shamrock shapes. Bake on a greased cookie sheet at 375° for 10-12 minutes.
ST. PATRICK'S CASSEROLE
1 pkg. scalloped potatoes
2 tbsp. horseradish
1 can (1 pound) corned beef
1 can (1 pound) sliced carrots
Prepare scalloped potatoes per pkg. directions, except increase the water to 2-2/3 cups. Stir in the horseradish. corned beef and carrots. Bake at 375° for 50-60 minutes, or until potatoes are done. Bake uncovered.
PAPRIKA ONIONS
4-6 medium white onions, sliced ¼" thick and boiled for 10 minutes, and drained.
After boiling and draining, put in a single layer in a large skillet. Pour over this:
¼ cup salad oil
½ tsp. salt
½ tsp. dry mustard
½ tsp. paprika
2 tbsp. vinegar
2 tbsp. honey
¼ tsp. sage
Cover tightly and cook until tender and glazed. Remove the cover and allow the mixture to evaporate. Serves 6.
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SEAFOOD CASSEROLE
1 small onion, chopped
3 tbsp. chopped green pepper
1 tbsp. butter
1 2 oz can of sliced pimentos,
drained
1 can of New England Style clam
chowder (undiluted)
enough Tater Tots to line the bottom
of casserole
1 can cream of celery soup
2/3 cup milk
1 tbsp. lemon slice
1 7-oz. can of salmon, flaked
Sauté the onion and pepper in the butter (in a saucepan). Add remaining ingredients except Tater Tots to line large casserole with Tater Tots, then pour the rest on top. Bake uncovered at 350 degrees for 30 minutes Serves 6.
Believe it or not, we took a request for a recipe for Codfish Balls here in land locked Iowa. The answer follows:
CODFISH BALLS
2 cups flaked, soaked salt Cod
4 cups mashed potatoes
1 tbsp. butter (or oleo)
¼ tsp. pepper
2 eggs. beaten
Mix cod, potatoes, butter and pepper. Beat eggs and add to the mixture; beat smooth. Deep fry 3 or 4 minutes until golden brown. Drain on thick paper toweling. Serve with Tomato Sauce. Makes 12 to 14 balls.
TOMATO SAUCE
(for Codfish Balls)
2 lb. fresh tomatoes or No. 2 can
tomatoes
1 onion, sliced
½ tsp. salt
¼ tsp. pepper
2 tbsp. butter (or oleo)
1 tbsp. flour
Cook tomatoes, onions, salt and pepper together in an enamel or glass saucepan 8 to l0 minutes. Force through a sieve. Melt butter in small pan, blend in flour slowly, add the hot tomato puree; cook about 3 minutes, stirring constantly.
CRISPY BAKED CHICKEN OR FISH
1 chicken, cut up; or 2 lbs. of
whitefish fillets
1 slick butter
1 egg, beaten
2 tbsp. evaporated milk
salt, pepper and paprika to taste
1 cup instant potato flakes
¼ cup parmesan cheese
2 tsp. minced onion
1 tsp. chili powder
Preheat oven to 375 degrees. Melt butter on a cookie sheet in the oven. (Make sure the cookie sheet has sides). Mix well: the egg, evaporated milk, salt, pepper, and paprika. In a separate bowl, mix together the potato flakes, the cheese, the minced onion and the chili powder. Dip chicken or fish into the egg mixture. Then, put into the potato mixture, coating well. Place on cookie sheet (if chicken, place skin side down). Bake chicken for 1 hour, the fish for 20 minutes. Turn the pieces half way through the baking period.
A spate of newspaper and magazine articles touched off a flurry of conversation about ways to approximate a certain commercial fried chicken recipe. What follows is a summary of those ideas.
"COLONEL-STYLE" FRIED CHICKEN
3 lbs. fryer chicken parts, cut
small
2 envelopes Italian style salad
dressing mix (Good Seasons)
3 tbsp. flour
2 tsp. salt
¼ cup lemon juice
2 tbsp. butter softened
1½ pints (24 oz.)
salad oil (for frying)
1 cup milk
1½ cups pancake mix combined
with 1 tsp. paprika, ½ tsp. sage and ½ tsp. pepper
Wipe chicken dry. Make paste of salad dressing mix, flour, salt, lemon juice and butter; brush to coat chicken evenly. Stack pieces in bowl; cover and refrigerate several hours.
One and one half hours before serving, heat oil ½ inch deep in two large skillets (so chicken won't be crowded). Dip chicken pieces in milk, then in pancake mixture, coating well. Dust off excess. Lightly brown chicken in oil four minutes on each side. Place chicken pieces in single layer in shallow pans. Spoon remaining milk over pieces. Bake at 350 degrees for 35 minutes. Makes 8 servings.
COOKING CUE: To make rice whiter and fluffier, add 1 tsp. of lemon juice to each quart of cooking water.
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SUCCULENT SAUCE FOR FISH
Combine the following:
1½ tsp. mayo
1½ tbsp. lemon juice
1 tsp. horseradish
1 tbsp. prepared mustard
2 tsp. sugar
Mix well. Makes enough for 1 pound of fish.
SEAFOOD "GO-WITH" SAUCE (From the "Chicken Lady")
8 oz. cream cheese
8 tbsp. salad dressing
8 tbsp. cream, or milk
Heat until melted and add:
Chopped onion, or dehydrated flakes
(to taste)
Ketchup (to taste)
1 can drained shrimp
Stir and serve over vegetables.
COOKING CUE: Add ¼ tsp. of ground ginger to the seasoned flour you use to coat pork chops before frying. The ginger will give them an unusually good taste.
CHICKEN BREAST IN MUSHROOM/CREAM SAUCE
4 skinned & boned chicken breasts. Dredge lightly in flour and brown in fat or butter.
Marinate 4 oz. can sliced mushrooms in ½ cup Italian dressing. Blend into 1 can cream of mushroom soup. Pour over browned breasts. Cover and simmer for 1 hour. Stir frequently so it doesn't stick to the pan. During process of cooking, add white wine or chicken broth when it needs liquid.
HAM/BROCCOLI CASSEROLE
(For Easter)
In a greased casserole dish, layer 1 10 oz. box of frozen broccoli (prepared per pkg. directions). Then, add a layer of cubed ham pieces. Sprinkle with some parsley flakes. Then, lay 3 or 4 slices of American cheese over the top. Pour over this: 1½ cups of (your favorite) white sauce. Top with buttered bread crumbs. Bake at 350° for about 30 minutes.
HAM/BANANA ROLL
6 thin slices of boiled ham
Some prepared mustard
6 firm bananas, peeled
1 can of cheddar cheese soup
Spread the slices of ham with the mustard. Wrap a banana in each ham slice and place in a shallow baking dish. Pour the slightly diluted cheese soup over the rolls. Bake at 350° for about 30 minutes.
BANANA FRITTERS
Beat 2 eggs. Stir in ½ cup milk. Sift together: 1 cup flour, 1 tsp. baking powder, 1 tsp. salt. Beat into the egg mixture. Then, beat in 1 tsp. cooking oil. Cut the bananas into quarters. Dip in the batter and drop into hot deep fat fryer and brown. Drain on paper towels. (Fat should be 375°F). Makes about 12-15 of the fritters.
This recipe also prompted a lot of conversation and (I suspect) a lot of monstrously messy kitchens!
MONSTER COOKIES
1 dozen eggs
1 lb. butter
2 lbs. brown sugar
4 cups white sugar
1 tbsp. vanilla
3 lbs. of peanut butter (either
kind)
8 tsp. baking soda
18 cups oatmeal
1 lb. chocolate chips and M &
M's
1 tsp. salt
1 lb. chopped nuts
Bake on greased cookie sheets in big globs... at 350 degrees for about 20 minutes. (Use an ice cream scoop to make the cookies). But watch the cookies well, because they brown quickly.
POPPYSEED FILLING FOR KOLACHES
Bring to a boil: 2 cups of milk (or water). Stir in ½ pound of ground poppyseed. Let simmer, slowly, for 20 minutes, stirring frequently. Then, add ¾ cup sugar, 1 tbsp. white syrup, ¼ tsp. of salt. Simmer just a few minutes longer. Remove from heat. Add: ½ tsp. almond extract, 2 tbsp. butter, 1 tsp. vanilla and 2 crushed graham crackers. Fill kolaches.
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DUMP CAKE
(In honor of George Washington's
Birthday)
1 20 oz. can of crushed pineapple, as is. Dump into a 9 x 13" cake pan. (Do not use an aluminum pan). Also, dump in 1 can of cherry pie filling. Mix well. Then, scatter on top of cherry pineapple mixture 1 white or yellow box of dry cake mix. Now, cut up 2 sticks of butter and dot the top of the cake mix, making certain to get next to the edges of the pan. Finally, sprinkle 1½ pkgs. of chopped pecans over the top. Bake at 350 degrees for 35-45 minutes. Serve topped with ice cream or whipped cream.
MARASCHINO CHERRY CAKE
2½ cups sifted cake flour
1½ cups sugar
3½ tsp. baking powder
1 tsp. salt
½ cup Crisco
¾ cup milk
¼ cup Maraschino cherry
juice
1 tsp. vanilla
2 tsp. almond extract
4 egg whites, unbeaten
18 maraschino cherries, well drained
& chopped fine
½ cup chopped nuts
Sift the flour, sugar, baking powder and salt into a mixing bowl. Drop in the Crisco. Combine the milk & cherry juice. (Use just ¾ of this liquid). Add the flavoring and beat for 2 minutes. Add the remaining liquid and the egg whites and beat for 2 minutes more. Bake in 2 9" square pans in a 375° oven for 20-25 minutes.
Frosting:
2 tbsp. Crisco
2 tbsp. butter
1 tsp. vanilla
½ tsp. almond extract
½ tsp. salt
4 cups powdered sugar
9 tbsp. scalded cream
a little red food coloring.
Mix all together and frost
WINDOW WASHING SOLUTION
1 cup rubbing alcohol
1 cup cold water
1 tbsp. white vinegar
Mix together and pour in spray bottle
This timely, idea comes to us courtesy of our friends at Red Star Yeast, from one of their recent publications.
FINNISH EASTER BREAD
2½ to 3 cups all purpose
flour
2 pkgs. Red Star Instant Blend
Dry Yeast
2 tbsp. sugar
¼ tsp. salt
½ cup warm water
3 eggs, separated
¼ cup soft butter or margarine
1 tsp. grated lemon peel
1 tsp. grated orange peel
½ cup raisins
½ cup finely chopped almonds
¼ cup sugar
In large mixer bowl, combine 1 cup flour, yeast, 2 tbsp. sugar and salt; mix well. Add warm water (120-130°F), egg yolks and butter. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in fruit peel, raisins and almonds. Beat egg whites until stiff; gradually add ¼ cup sugar. Fold whites into flour mixture; then, gradually add enough remaining flour to form a soft dough. Knead on well floured surface until smooth; place in greased bowl, turning to grease top. Cover; let rise in warm place until light, about 1½ hours.
Punch down dough; shape into a loaf and place in greased 9 x 5 inch loaf pan. Make a lengthwise slash, ¼ inch deep down center of loaf. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 35 to 40 minutes until golden brown. Remove from pan and cool on rack.
To Serve as Dessert: In small mixer bowl, blend 1 pkg. (8 oz.) cream cheese, softened, 2 tbsp. milk, ½ tsp. vanilla and 1/8 tsp. salt. Beat until smooth. Gradually add 2 cups powdered sugar. Beat until well combined. Spoon over slices of warm or cool bread.
FROSTY FRUIT LOAF (Salad)
1 30 oz. can fruit cocktail,
drained
1 envelope of unflavored gelatin
½ cup mayonnaise
1 pkg. (10 oz.) frozen strawberries,
thawed and crushed
½ cup light Karo syrup
1 8 oz. carton of plain yogurt
Drain the fruit cocktail, and reserve ½ cup of the liquid. In a small saucepan, sprinkle the gelatin into this liquid. Stir over low heat until it is dissolved. Take off heat. Beat in the mayonnaise. Then, stir in the strawberries and syrup. Chill until it forms little mounds. Then, fold in the fruit cocktail and the yogurt. Spoon into a 9" loaf pan and freeze. Serve in slices.
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ZIPPY SEAFOOD SALAD
1 small onion, chopped
12 stuffed olives, sliced
3 boiled eggs, cut up
3 unpared apples, cut up
3 tbsp. lemon juice
1 can tuna, drained & flaked
2 cans of shrimp
1½ cups chopped celery
salt and pepper to taste
Dressing:
Mix thoroughly:
1 cup MIRACLE WHIP
¼ cup French dressing
¼ cup chili sauce (or may
substitute a mixture of catsup and pickle relish)
1 tsp. WOR sauce
½ tsp. salt
pepper to taste
Toss the first batch of ingredients together to mix. Pour the dressing over the tossed salad and mix. Serve with crackers or hard rolls.
This was one of the most talked about recipes we have ever taken on the "Open Line".
FROSTED APRICOT SALAD
2 pkgs. orange jello
3½ cups boiling water
1½ cups mini marshmallows
1 No. 2½ can of apricots,
diced and well drained
1 9 oz. can of crushed pineapple,
drained, reserve juices.
Dissolve the jello in boiling water. Add the marshmallows, stirring until dissolved. Chill just until partially thickened. Fold in the fruit. Turn into a 9 x 13" pan. Chill until firm. Frost. Serves 12.
Frosting:
¼ cup sugar
1½ tbsp. cornstarch
¼ tsp. salt
½ cup apricot juice
½ cup pineapple juice
1 egg, well beaten
1 cup of cream, whipped
Mix sugar, salt and cornstarch in a heavy pan. Add fruit juices and the egg. Cook, stirring constantly, until thick. Cool thoroughly. Fold in the whipped cream. Frost salad with this mixture.
TUNA SALAD
1 can Chicken Rice soup
½ can water
Bring to a boil. Add 1 pkg. of lemon jello and stir to dissolve. Cool. Add the following:
2 tsp. minced onions
1 6 oz. can tuna, rinsed &
drained
1 can water chestnuts, chopped
½ cup mayo
1 tbsp. chopped pimento
1 sm. carton of Kool Whip
Mix all together and chill in the refrigerator for several hours or overnight. Serves 8 - 10.
APPLE CAKE
2 cups sliced apples (Jonathan)
1 cup sugar
1 egg
1 cup flour
1½ tsp. cinnamon
1 tsp. soda
nuts if desired
*Variation includes: ¼ cup
butter, ½ tsp. nutmeg
Mix together and spread out in a 9 x 9" pan. Bake at 375 degrees for 40 minutes only.
PUDDING SAUCE FOR APPLE CAKE
Mix together 1/8 tsp. salt, 2 tbsp. cornstarch and 1 cup sugar. Gradually add 2 cups of boiling water. Cook until clear and thick. Then, add ½ tsp. vanilla, 1/8 tsp. lemon extract, 1 tsp. vinegar and 2-3 tbsp. butter. Mix well. Serve warm over the apple cake. Top with whipped cream.
POPPYSEED CAKE
2 cups sugar
4 eggs
1½ cups salad oil
3 cups flour
1½ tsp. baking soda
large can evaporated milk
1 can SOLO poppyseed filling
1½ tsp. vanilla
Mix well. Use greased tube pan. Can also be bundt pan. Bake at 350 degrees for 1 hour.
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Shirley Clausen, of the Iowa Dairy Council, paid us a visit and shared a couple of delectable yogurt recipes, I hope you like them.
PEACHES 'N YOGURT DESSERT
Almond Crust
½ cup butter
1 cup all purpose flour
½ cup diced roasted almonds
¼ cup sugar
Yogurt Filling
1½ cups cling peaches, drained
(#300 can)
3 cups plain yogurt
¼ tsp. lemon rind, grated
Few grains salt
½ cup cling peach syrup
1 tablespoon gelatin
ALMOND CRUST: In large heavy skillet, melt butter. Combine remaining ingredients with melted butter; mixture will form a ball. Stirring constantly, cook over medium high heat, 3 to 5 minutes until mixture is medium golden and crumbly. Put crumb mixture into 8 inch square pan; can reserve ½ cup mixture for topping if desired. With back of fork, lightly press crumb mixture onto bottom of pan. Refrigerate until completely cooled. Pour Filling over Crust. Chill until firm, about 3 hours. Sprinkle reserved crumb mixture over top of filling or garnish with fresh fruit.
YOGURT FILLING: In blender, whirl peaches, lemon rind and salt until smooth. Combine peach mixture with yogurt. Soften gelatin in peach syrup. Heat to liquefy over hot water, and quickly stir into yogurt mixture. Chill mixture to soft peak stage and pile into crumb shell. Makes 9 to 12 servings.
YOGURT AMBROSIA
1 #2 can pineapple tidbits, drained
1 11 oz. can mandarin oranges,
drained
1 cup seedless grapes
1 cup miniature marshmallows
1 cup flaked coconut
1 8 oz. carton pineapple cherry
flavored yogurt
Combine the first five ingredients. Then stir in the yogurt and serve salad on lettuce leaves. Serves 8.
SWEET YOGURT
1 (14 oz.) can sweetened condensed
milk
¾ cup evaporated milk
1 pint plain lowfat yogurt
Set the oven at 375 degrees for 15 minutes before baking the dish. Combine condensed milk, evaporated milk and yogurt in mixer bowl. Beat at medium speed for 2 minutes. Pour into an 8 inch square baking dish. Turn off and place dish in the oven for 30 minutes. Refrigerate until firm enough to be cut into squares. Makes 8 to 10 servings.
We talked a lot about granola these past couple of months, and this is the recipe that started it all.
GRANOLA BARS
First make granola:
6 cups oatmeal (rolled oats)
1 cup wheat germ
1 cup raw peanuts plus 2 tsp. salt
(or use salted peanuts at end of recipe).
Mix above together. then add 1 cup honey, ¾ cup vegetable oil, 1 tsp. vanilla, ½ cup warm water. Mix these together well. Bake at 300 degrees for 1 hour, on a cookie sheet. Toss every 10 minutes or so during baking. When finished baking. you may add: 1 cup coconut or sunflower seeds, or raisins, soybeans, sesame seeds, etc.
Bars:
Dissolve 1 pkg. of unflavored KNOX gelatin in ¼ cup cold water. Mix 1 cup of sugar, ½ cup hot water and 2 tbsp. butter, and bring this to the softball stage .about 230 degrees. Add to this the softened gelatin plus 2 tsp. vanilla. Beat until it begins to thicken. Pour this mixture over 3½ cups of the granola and 2 cups of salted peanuts. Spread on a buttered tray and chill. Cut into bars.
MORE GRANOLA BARS
1 stick of butter
½ cup white sugar
½ cup brown sugar
1 large egg
1 tsp. vanilla
¾ tsp. baking soda
Cream these ingredients. Then, add: 1 rounded cup of flour, plus 3 cups of the granola, chocolate chips and coconut. Mix well. Spread onto a greased cookie sheet. Bake at 350° for about 20 minutes. Cool, cut and serve.
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An old friend, Edith Kolarik, was kind enough to share this tempting morsel:
3-LAYER ORANGE BAR
(From Edith Kolarik)
First Layer
Mix:
½ cup butter
½ cup brown sugar
1 cup flour
Press this into a 9 x 13" pan, greased. Bake at 350° for just 10 minutes. Remove from heat.
Second Layer
1 pound of candied orange slices
Completely cover the crust with orange slices, while it's still hot. Cover the orange slices with the 3rd layer.
Third Layer
2 eggs, beaten
2 tbsp. flour
½ tsp. baking powder
1 cup brown sugar
1 cup coconut
½ cup chopped nuts
Mix together well. Pour over the orange slices. Bake at 350° for 20 more minutes. While still warm, cut into bars. Serve.
And here's another very popular item, courtesy of June Chadima (of Cedar Rapids) by way of the Des Moines Register.
PUDDING CINNAMON ROLLS
1 box regular (not instant) vanilla pudding mix
Prepare according to pkg. directions. Stir in 1 whole stick of butter. Let it cool to lukewarm. Then, add 2 beaten eggs. In a cup, dissolve 2 tsp. of sugar in ½ cup of warm water. Then, add 2 pkgs. of yeast to the water. Let it set for 5 minutes. Then, add the yeast mixture to the pudding mixture. Stir in 6½ cups of flour (makes a soft, sticky dough). Cover and let rise for about 1 hour. Punch down and let it rise for about 45 minutes. Pour onto a floured board. Knead in about ½ cup flour. Roll half at a time into a rectangular sheet. Sprinkle with cinnamon. Roll up like a jelly roll. Cut about an inch thick. Let them rise about 20 minutes. Bake at 425° for 15 - 20 minutes.
Seems like everybody is looking for a likely substitute for coffee; here's an idea that was tried by a number of listeners, with mixed results.
COFFEE SUBSTITUTE MADE FROM WHEAT BRAN
Mix well:
2 quarts of wheat bran
1 pint of yellow cornmeal
3 eggs, well beaten
1 cup sorghum molasses
Spread this mixture out onto a flat pan. Bake at 300°, stirring often, until it's dark brown.
THE WMT OPEN LINE Six issues per year, published bi-monthly by the WMT Stations, Inc., P. 0. Box 2147, Cedar Rapids, Iowa 52406. Subscription Rate: $2.00 Per Year, Jim Rogers, Editor.
