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It was a real pleasure to go through all the recipes from the last couple of months to select those for inclusion in this issue of the bulletin of course the hard part is deciding which ones go in this time, and which ones get held for the next edition. So if you don't find your favorite this time, hang on for May/June.
If you're looking for something to do, try celebrating the following special events somehow:
APRIL:
International TWIT Award Month
National Humor Month
Pets are Wonderful Month
Philatelic Societies Month
MAY:
National Barbecue Month
National Asparagus Month
Food Health Month
Better Sleep Month
Correct Posture Month
Happy Spring!
CHOCOLATE SALAD DRESSING CAKE
1 cup sugar
1 cup Miracle Whip
1½ teaspoons soda
1 cup hot water
2 cups flour
3 heaping tablespoons cocoa
1 teaspoon vanilla
Combine all ingredients except hot water. Mix while gradually adding hot water. Bake in a greased 9 x 13 inch pan. Bake at 350° for 30 minutes.
HEAVENLY HASH
1½ cups cooked rice (½-¾
raw)
1½ cups mini marshmallows
(colored or plain)
½ cup drained pineapple
¼ cup maraschino cherries
1 pint whipped cream
½ cup powdered sugar
Drain pineapple and cherries. Reserve juice and refrigerate. Cook rice in juice and small amount of water. Cool rice. Combine ingredients. Refrigerate.
"WINIFREDS WINNING RECIPE"
IOWA STIR-FRY
(submitted by Leah Rae Highly of
Cedar Rapids)
Cut ¾-1 pound pork tenderloin into 1 inch wide strips or bite size pieces. Marinate in refrigerator for one hour or more in the following:
3 tablespoons teriyaki sauce
3 tablespoons peach schnapps or
brandy
2 tablespoons cornstarch
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
Vegetables:
4 fresh mushrooms, sliced
2 green onions, sliced including
green tops
10-12 broccoli florets
2 tomatoes, seeded and cut in wedges
pea pods, to taste
Plus:
3 tablespoons oil
1 cup chicken bouillon
½ cup cashew nuts
Heat oil to 350° and brown meat until no longer pink. Drain and reserve marinade. Turn heat to 300° and stir in bouillon and reserved marinade. Add broccoli and onions; cook until broccoli is tender crisp. Add tomato wedges and mushrooms. Simmer 5 minutes and sprinkle with cashews. Serve over rice or hot browned shredded potatoes and garnish with canned whole baby ears of corn.
QUICK CORN BEEF CASSEROLE
8 ounces noodles, cooked and drained
1 cup evaporated milk
1 cup cream of chicken soup
1 can corn beef
¼ pound Velveeta cheese
onion to taste
potato chips
To noodles add all ingredients except chips. Mix. Place in greased casserole. Top with crushed chips. Bake at 350° until done.
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SIRLOIN BURGUNDY BAKE WITH POTATO BALLS
2 tablespoons cooking oil
½ pound fresh mushrooms,
sliced
¼ cup chopped onion
¼ cup chopped parsley
2 small cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon leaf oregano
¼ teaspoon sweet basil
¼ teaspoon ground thyme
1 small bay leaf
2 pounds sirloin steak, cut in
1 inch strips
1 (6 ounce) can tomato paste
¾ cup burgundy
POTATO BALLS
2½ cups hot water
¼ cup butter
1 teaspoon salt
1/3 cup milk
3 cups mashed potato flakes
1 egg, slightly beaten
¼ cup chopped green onion
tops or 2 tablespoons chopped chives
½ cup grated Parmesan
In Dutch oven or skillet sauté all but last three ingredients for 5 minutes or until tender. Add meat and brown. Stir in tomato paste and wine. Simmer covered for 25 minutes or until tender. Prepare potato balls. Pour meat mixture into deep (2½-3 quart) casserole. Remove bay leaf. Top with potato balls. Bake at 375° for 15-20 minutes.
To prepare potato balls bring first three ingredients to boil. Remove from heat. Add milk. Stir in potato flakes until moist. Let stand for one minute. Add slightly beaten egg and onion tops. Stir lightly to combine. Cool. Shape into 12 balls. Roll in Parmesan.
CHATEAU BRIAND
2 pounds center portion beef tenderloin
2 tablespoons lemon juice
2 tablespoons salad oil
1 clove garlic, minced or pressed
freshly ground black pepper
Béarnaise seasoning or Bon
Appetite
Marinate tenderloin in lemon juice, oil and garlic for 30-60 minutes. Remove from marinade. Sprinkle with pepper and seasonings. Place on rack in shallow pan. Do not cover, do not add water and do not baste. Roast in 450° oven for 45 minutes or until desired doneness.
"Marchand de Vin" Sauce:
To pan drippings add ½ cup beef stock and ½ cup dry red wine. Bring to boil. Season to taste.
This is a new recipe I too discovered and found to be very good. For those with different diet needs, it works well removing the skin from chicken before preparation.
CHICKEN MOZZARELLA
1 tablespoon vegetable oil
2 tablespoons grated Parmesan cheese
2/3 cup Bisquick baking mix
2 teaspoons Italian seasoning
1 teaspoon paprika
¼ teaspoon pepper
6 Large chicken breasts, halved
2/3 cup chili sauce
¾ cup shredded Mozzarella
cheese
Heat oven to 425°. Brush bottom of 9 x 13 inch pan with oil. Mix next five ingredients. Dredge chicken through mix. Arrange chicken, skin side down in pan. Bake for 45 minutes. Turn chicken. Spread chili sauce over chicken. Sprinkle with Mozzarella. Bake for 5 minutes more or until cheese melts.
POPOVER CHICKEN TARRAGON
2½-3 pound fryer, cut up
2 tablespoons cooking oil
3 eggs
1½ cups milk
1 tablespoon oil
1½ cups all purpose flour
¾-1 teaspoon dried tarragon,
crushed
¾ teaspoon salt
Mushroom sauce:
1 can cream of chicken soup
1/3 cup milk
1 (4 ounce) can sliced mushrooms,
drained
2 tablespoons snipped parsley
Brown chicken in 2 tablespoons oil. Season with salt and pepper. Place chicken in well greased 3 quart casserole or a 9 x 13 inch pan. To make popover batter, beat eggs. Add milk and 1 tablespoon oil. Stir together flour, tarragon and salt. Combine with egg mixture. Beat until smooth. Drain chicken fat. Return to pan. Pour batter over chicken. Bake at 350° for 55-60 minutes or until done. Spoon mushroom sauce over chicken. Serve.
SHAKER LEMON PIE
Wash and peel two large lemons. Slice very thin including rind. Place in bowl with 2 cups sugar. Let stand for 2 hours or overnight. Stir occasionally. Fold in 4 well beaten eggs. Mix well. Arrange evenly in a 9 inch pie shell (unbaked). Cover with top crust. Cut some slits near center. Bake at 450° for 15 minutes and 375° for 20 minutes or until tests done. Cool.
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SHRIMP PIE
Crust:
1 cup flour
¼ teaspoon salt
1/8 teaspoon sugar
6 tablespoons butter
2-3 tablespoons cold water
Filling:
3 tablespoons butter, melted
1 (10 ounce) can cream of shrimp
soup
1 cup drained shrimp, cut in ½
inch pieces
2 tablespoons chopped green onion
or 1 tablespoon chopped chives
2 tablespoons Vermouth
¼ teaspoon salt
dash pepper
3 eggs, well beaten
Combine filling ingredients. Mix well. Set aside. Combine flour with salt and sugar. Cut in butter until crumbly. Sprinkle with water. Press crust into 9 inch pie pan. Prick bottom and sides with fork. Bake at 450° for 8-10 minutes. Pour in filling. Reduce temperature to 375°. Bake for 25-30 minutes.
BAKED ALASKA SEAFOOD SALAD
1 cup crabmeat, cooked and shredded
1 cup lobster meat, cooked and
shredded
1 cup Alaska shrimp, cooked and
drained
1 green pepper, cooked and chopped
1 cup celery, cubed
½ cup ripe sliced olives
1 cup sliced almonds
1½ cup heavy mayonnaise
Mix in cream sauce or cream soup of your choice. Toss lightly. Place in buttered baking dish. Cover with fine crumbs. Bake at 300° for 20 minutes or until set.
SPINACH OYSTER BISQUE
1 medium to large onion, pureed
2 cloves garlic, pureed
1 stick butter
1 (10 ounce) package frozen chopped
spinach
1 pint oysters
1/3 cup flour
2 cups Half 'n Half
2 cups heavy cream
1 tablespoon chicken stock base
salt and pepper to taste
Sauté onion and garlic in half stick melted butter. Add oysters. Cook until edges curl. Melt remaining butter. Add flour. Stir until smooth. Combine with onion/oyster mixture. When mixture begins to boil, add remaining ingredients. Cook until spinach is done. Do not boil.
HURRAH FOR ORANGE ROUGHY
¼ cup margarine, melted
1 tablespoon lemon juice
¼ teaspoon pepper
¼ teaspoon paprika
¼ teaspoon basil
1/8 teaspoon garlic powder
1 pound orange roughy, fillet
¼ cup dry bread crumbs
2 tablespoons oil
Combine margarine, lemon juice and herbs. Dredge fish in mixture. Roll in bread crumbs. Pour oil into shallow baking dish. Arrange fish in pan in one layer. Pour any remaining margarine mixture over fish. Bake at 475° for 15 minutes or until fish flakes with fork.
FISH BAKED IN SOUR CREAM
1 pound Haddock
salt and pepper
1 cup sour cream
2 tablespoons chopped dill pickles
2 tablespoons chopped green peppers
2 tablespoons chopped onion
1 tablespoon parsley
1 tablespoon lemon juice
¼ teaspoon sweet basil
¼ teaspoon dry mustard
Sprinkle fish with salt and pepper. Place fish in buttered casserole. Mix all remaining ingredients together. Spread between layers and on top of fish. Sprinkle with paprika. Bake at 375° for 20-25 minutes uncovered.
TANGY TUNA MELT
1 can tuna, drained
2/3 cup finely chopped celery
½ cup cubed Swiss cheese
1/8 teaspoon salt
½ cup mayonnaise
½ teaspoon lemon juice
2 tablespoons ketchup
6 hamburger buns
Combine all ingredients. Spoon ¼ mixture on bottom of bun. Place in microwave. Cook on full power for 3-5 minutes. Top with other half of bun. Microwave for 1 minute.
CATFISH BAIT
2 cups boiling water
2 packages strawberry jello
1 tablespoon vanilla
2 tablespoons sugar
Boil Slowly. Add 1 cup flour, 2 cups cornmeal and 1 cup oatmeal. Cool. Make into balls.
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It seems the most requested recipes always are the ones that are rather lengthy and somewhat complicated. We promised this to be in the bulletin, and so it is!
D.J.'S PAN PIZZA
Crust:
2/3 cup warm water (105°-115°)
1 (¼ ounce) package quick
rise yeast
5 teaspoons sugar
¾ teaspoon salt
2 tablespoons solid Crisco, at
room temperature
2 cups flour
1 egg white with 1 teaspoon water,
blend with fork
2 tablespoons vegetable oil (Do
Not use corn oil)
Topping:
3 tablespoons Prego spaghetti sauce
1/3 cup Italian sausage, cooked,
crumbled, but not browned
1 (4 ounce) can mushrooms, drained
and sliced
1/3 cup sliced black olives
2 cups shredded Mozzarella
Combine first three crust ingredients. Stir. Let stand until bubbly (5 minutes). Cut shortening into flour and salt. Add 1 cup flour mixture to yeast mixture. Beat until smooth. Mix in remaining flour. Knead on floured, cloth covered board until smooth and satiny, not sticky (5 minutes). Turn dough onto lightly greased surface. Form ball. Cover with inverted bowl. Let stand for 10 minutes. Place 2 tablespoons oil in 11 inch diameter cast iron pan. Oil up to ½ inch on sides of pan. Roll dough to 12 inch circle. Place in pan. Roll over edge and tuck in to form ½ inch wide rim. Let stand until dough doubles (20-30 minutes). Spread rim with egg white mixture. Discard remaining mixture. Spread sauce next to rim of pan. Cover with sausage and half of black olives. Cover with cheese and remaining olives. Bake at 400° for 15 minutes.
CARROT CHOWDER
1 pound hamburger, cooked and drained
½ teaspoon salt
½ cup celery, chopped
½ cup onion, chopped
½ green pepper, chopped
4 cups tomato juice or 1 quart
homemade
2 cups cream of celery soup
1½ cups water
2½ cups grated carrots
½ teaspoon garlic salt or
3 large cloves garlic
¼ teaspoon salt
½ teaspoon pepper
Brown first five ingredients. Cover; simmer on low beat until tender (10 minutes). Combine remaining ingredients. Add to hamburger mixture. Simmer until heated through.
ITALIAN SOUP
1 pound ground pork
1 teaspoon fennel seeds, crushed
1 teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon coarsely ground
pepper
4 slices bacon
2 cups onion, chopped (or less)
1 teaspoon salt
½ teaspoon garlic salt
6 cups chicken stock
1 teaspoon oregano
4 medium potatoes, pared and diced
1 (10 ounce) package frozen chopped
spinach
Combine first six ingredients. Mix well. Cover and refrigerate several hours or overnight. Fry bacon until crisp. Drain. Reserve drippings. Crumble bacon. Set aside. Cook seasoned ground pork, onion, salt and garlic salt in bacon drippings until meat is brown and onion is tender (8-10 minutes). Drain. Add chicken stock and oregano. Bring to boil. Cover. Simmer for 30 minutes. Add potatoes and spinach Return to boil. Cook covered for 15-20 minutes. Garnish with bacon. Serve.
BREAD STICKS
(No Knead, Soft and Chewy)
1 package active dry yeast
1 1/3 cups warm water (105°-115°)
3 tablespoons vegetable oil
1 tablespoon honey
1 teaspoon salt, optional
3 cups all purpose flour
1 egg white, slightly beaten
coarse salt or sesame seed
In large bowl dissolve yeast in warm water. Stir in honey, salt and 1 cup flour and oil. Beat until smooth. Stir in enough flour, scraping dough from sides of bowl, until soft dough forms. Cover. Let rise in warm place until doubled (45 minutes). Heat oven to 400°. Stir down dough (beat about 25 strokes). Turn onto well floured surface. Divide into 24 equal parts. Roll and shape each part into 9 inch long rope. Place on greased cookie sheet. Brush with egg white. Sprinkle with salt or sesame seed. Bake until golden (15 minutes). Remove from sheet.
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SWEETHEART CAKE
2¼ cups sifted cake flour
1½ cups sugar
3 teaspoons baking powder
1 teaspoon salt
½ cup soft shortening
1 cup milk
2 eggs
1 teaspoon almond extract
Sift first four ingredients in large bowl. Blend shortening and ¾ cup milk. On medium speed beat for 2 minutes. Add eggs and dry ingredients. Add almond extract and remaining ¼ cup milk. Beat for 1 minute more. Pour into 2 greased and wax paper lined cake pans. Bake at 350° for 35 minutes. Cool for 5 minutes. Remove from pans.
Fluffy Frosting:
1½ cups sugar
¼ cup water
2 egg whites, unbeaten
2 tablespoons light corn syrup
1 teaspoon vanilla
½ teaspoon almond extract
red food coloring
¾ cup strawberry jam
Mix first six ingredients in large double boiler. Cook beating constantly for 5 minutes or until volume triples. Tint to a pale pink with food coloring. Split layers in half. Fill jam between layers. Top with frosting and sides.
CHOCOLATE BREAD PUDDING
2 squares unsweetened chocolate
3 cups milk
¼ teaspoon salt
½ cup firmly packed light
brown sugar
2 egg yolks, slightly beaten
1½ teaspoons vanilla
6 slices stale bread, cut in ½
inch cubes
2 egg whites
4 tablespoons sugar
Heat chocolate and milk in double boiler. When melted, beat with egg beater until smooth. Add salt. Combine brown sugar and egg yolks. Add chocolate mixture, gradually stirring vigorously. Add vanilla. Combine bread with chocolate mixture. Let stand 10-15 minutes; stirring occasionally. Turn into greased baking dish. Place dish in pan of hot water. Bake at 350° for 30 minutes or until nearly set. Make meringue with 2 egg whites and 4 tablespoons sugar. Pile on pudding after baking. Bake another 8 minutes.
APRICOT WAFER DESSERT
½ cup butter, at room temperature
2 slightly beaten eggs, at room
temperature
1½ cups dried apricots
½ cup sugar
1½ cups crushed vanilla
wafers
3 tablespoons butter, melted
1½ cups sifted powdered
sugar
1 cup whipping cream, whipped
Place apricots in medium saucepan. Add water to 1 inch above apricots. Boil. Simmer until tender, 20 minutes. Drain. Sieve to make puree. Stir in ½ cup granulated sugar. Set aside. Combine crushed wafers and melted butter. Reserve ½ cup. Press in a 10 x 6 x 2 inch baking dish. Cream ½ cup butter and powdered sugar until fluffy. Beat in eggs. Spoon over wafer crust. Spread apricot puree over butter mixture. Spread whipping cream over top. Top with reserved crumbs. Chill overnight.
E-Z COFFEE CAKE
3 eggs, beaten
1 yellow cake mix
1 can pie filling
Mix eggs and cake mix. Fold in pie filling. Place in greased 9 x 13 inch pan.
Topping:
1/3 cup brown sugar
1 tablespoon flour
1 tablespoon butter
1 teaspoon cinnamon
nuts if desired
Sprinkle on top. Bake at 350° for 35-40 minutes.
BAKED FRENCH DONUTS
5 tablespoons margarine
½ cup sugar
1 egg
1½ cups flour
2¼ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon nutmeg
½ cup milk
Topping:
6 tablespoons butter or margarine,
melted
½ cup sugar
1 teaspoon cinnamon
Cream margarine and sugar thoroughly. Add egg. Mix well. Add sifted dry ingredients alternately with milk. Fill buttered muffin tins half full. Bake at 350° for 20-25 minutes. Remove from tins. Roll in butter, then in cinnamon and sugar mixture.
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CHOCOLATE CINNAMON ROLLS
¾ cup warm water
1 package dry yeast
¼ cup shortening
1 teaspoon salt
¼ cup sugar
1 egg
1/3 cup cocoa
2¼ cups flour
1 tablespoon butter or oleo, softened
1½ teaspoons cinnamon
3 tablespoons sugar
chopped nuts
In bowl dissolve yeast in warm water. Add shortening, salt, sugar, egg, cocoa and 1 cup flour. Beat for 2 minutes on medium speed. Scrape sides and bottom of bowl. Stir in remaining flour. Cover with cloth. Let rise in warm place until doubled in bulk (about 1 hour). Stir down by beating 25 strokes. Turn soft dough out on floured cloth covered board. Roll into a 12 x 9 inch rectangle. Spread soft butter on rectangle. Sprinkle with cinnamon and sugar mixture. Roll, beginning at wide side. Pinch edge into roll. Cut in 12 pieces. Place in greased 9 inch square pan. Let rise in warm place until doubled (40 minutes). Bake at 375° for 25 minutes. Remove from pan. Frost.
Frosting:
¾ cup sifted powdered sugar with enough cream or milk to make spreading consistency. Sprinkle with chopped nuts.
CHEESE FILLED CHOCOLATE CUPCAKES
Filling.
8 ounces cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
Mix and stir in 1 cup chocolate chips. Set aside.
Cake:
1½ cups flour
1 cup sugar
¼ cup cocoa
1 teaspoon soda
½ teaspoon salt
Place in bowl. Make well. Place into well:
1 cup water
1 tablespoon vinegar
½ cup oil
1 teaspoon vanilla
Mix. Fill muffin papers half full with batter. Add 1 tablespoon filling to center. Bake at 350° for 20-25 minutes.
SIN
1 cup sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
3 eggs
¾ cup granulated sugar
1 tablespoon frozen orange juice
concentrate
2 tablespoons water
1 (21 ounce) can red cherry pie
filling
2 cups heavy cream
½ cup powdered sugar
½ teaspoon almond extract
Grease a 10 x 15 x 1 inch jelly roll pan. Line bottom with wax paper. Grease paper. Preheat oven to 375°. Sift first three ingredients onto fresh piece of waxed paper. Beat eggs with mixer on high until thick. Beat in sugar, 1 tablespoon at a time. Beat until very thick and creamy. Turn mixer to low speed. Beat in orange juice and water. Sift flour mixture over little by little. Beat until batter is smooth. Do not over beat. Pour batter onto prepared pan. Spread gently into corners. Bake in pre heated oven for 12 minutes or until tests done. Loosen around edges with knife. Invert on clean towel dusted with powdered sugar. Peel off paper. Trim edges with sharp knife for easier rolling. Roll up cake and towel. Start with long sides. Cool on wire rack. Place cherry filling in sieve. Let most of liquid run off. Reserve cherries. Beat cream until stiff. Beat in powdered sugar and almond extract. Unroll cake. Spread with half cream. Spoon ¾ of cherries over cream. Roll up cake and filling using towel. Place seem side down on plate. Frost with remaining cream. Garnish with remaining cherries.
ONION CAKE
1 teaspoon baking soda
1 can tomato soup
½ cup shortening or 1 stick
butter
1 cup granulated sugar
2 cups sifted flour
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½-¾ cup finely grated
sweet onion
1 cup raisins, softened in hot
water, drained
1 cup chopped nuts
Mix first two ingredients. Let stand. Cream sugar and shortening. Add dry ingredients alternately with soup and baking powder mixture. Add onions. Mix well. Add raisins and nuts. Turn into a 9 x 13 or 12 x 8 inch greased pan. Bake at 325° for 50-60 minutes. Cool. Frost.
Frosting:
1½ cups sifted powdered sugar
3 ounces softened cream cheese
1 teaspoon vanilla
Combine all frosting ingredients until well blended.
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A word about Mrs. Field's $250.00 cookies. . . . Legend has it that a Mrs. Field came upon a terrific cookie in a fancy restaurant, asked for the recipe, and was told it would cost "Two Fifty." Thinking two dollars and fifty cents, she said "Fine, send me a bill with the recipe." She was flabbergasted when the bill come for Two Hundred Fifty Dollars! Mrs. Field was so outraged she promptly gave the recipe to everyone she met, just to spite the restaurant. It's a great story, but just a myth. Here is the original recipe, along with two variations, at no extra charge.
MRS. FIELDS $250 DOLLAR COOKIES
2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
2 tablespoons vanilla
4 cups flour
5 cups oatmeal
1 (24 ounce) bag chocolate chips
1 (8 ounce) Hershey chocolate bar,
grated
3 cups chopped nuts
Cream butter and sugars. Add eggs and vanilla. Mix flour and oatmeal together with a fork. Blend the flour/oatmeal mixture a little at a time in a blender until the mix is consistency of a fine powder. Mix oatmeal/flour mix with the creamed mixture. Combine all ingredients. Drop by golf ball sized lumps 2 inches apart on a cookie sheet. Bake at 375°, 6-10 minutes. Watch closely! This recipe makes a thin, crispy cookie.
For a chewier treat, add: 1 teaspoon salt, 2 teaspoons baking powder and 2 teaspoons baking soda to the oatmeal/flour mixture. Another variation: do not mix flour and oatmeal in blender. Add: 3 cups raisins and omit chocolate chips and Hershey bar.
PISTACHIO MARBLE BUNDT CAKE
1-2 layer size regular yellow cake
mix
1 package Pistachio instant pudding
(4 serving size)
4 eggs
1 cup water
½ cup oil
½ teaspoon almond extract
¼ cup chocolate syrup
Combine all ingredients except syrup. Blend and beat on medium speed for 2 minutes. Measure 1½ cups batter. Place in separate bowl. Stir chocolate syrup into the 1½ cups batter. Spoon batters alternately into bundt pan (12 cup size). Zigzag spatula through batters to marble. Bake, at 350° for 50 minutes. Cool for 15 minutes. Remove from pan. Cool on rack. Sprinkle with powdered sugar.
COCONUT MACAROONS
14 ounce can sweetened condensed
milk
1 egg white
4 cups (12 ounce) flaked coconut
1¼ teaspoon almond extract
1/3 cup sifted flour
½ teaspoon baking powder
1/8 teaspoon salt
Combine first four ingredients. Sift flour, baking powder and salt. Stir into first mixture. Drop by teaspoonfuls on well greased baking sheets. Bake at 350° for 12 minutes or more until light brown. Remove from sheets immediately. Cool on rack.
SOUR CREAM COOKIE
4 cups flour
2 cups sugar
½ cup butter or margarine
½ cup lard
3 eggs
1 cup sour cream
½ teaspoon salt
1 teaspoon soda
2 teaspoons baking powder
1 teaspoon vanilla or lemon
Mix shortening and sugar. Add eggs. Add sifted, dry ingredients alternately with sour cream. Add flavoring. Chill 2 hours. Roll out thick. Cut out. Bake at 375° for 15 minutes. Or roll thin, cut out and bake for 6-10 minutes at 425°.
CHOCOLATE BUTTERSCOTCH SQUARES
graham crackers
1 cup butter or margarine
1 cup brown sugar
½ cup chopped walnuts (optional)
1 bag semi sweet chocolate chips
Line a 9 x 13 inch cookie sheet with graham crackers. Melt butter. Add brown sugar. Boil for 3 minutes; stirring constantly. Sprinkle walnuts over crackers. Pour butterscotch mixture over crackers and nuts. Bake at 350° for 10 minutes. Sprinkle chocolate chips over mixture. Let chips melt. Smooth over top. Cool slightly. Cut into 1 inch squares.
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GREAT POTATO SKINS
3-4 medium potatoes, baked and cooled
½ cup chopped onion
½ cup green pepper, chopped
¼ cup melted butter
½ teaspoon dill weed
½ teaspoon salt
dash of Tabasco sauce
1 cup shredded Cheddar cheese
½ cup bacon, cooked and
crumbled
Preheat oven to 455°. Cut potatoes lengthwise into wedges. Hollow out, leaving ¼ inch potato on skin. Cook onion and green pepper in butter until tender. Add dill weed, salt and sauce. Spread on potatoes. Bake 12 minutes or until crisp. Top with cheese and bacon. Heat to melt.
BAKED OYSTERS
18 Ritz crackers, crumbled
1 (17 ounce) can cream style corn
2 (8 ounce) cans oysters, drained
1 can cream of mushroom soup
¼ cup evaporated milk
1 cup mild cheddar, ½ inch
cubes
Topping:
½ cup butter
1 cup flour
18 Ritz crackers
dash pepper
Crumble crackers in a greased 8 inch square pan or 2 quart shallow casserole. Spread corn over crackers. Place oysters on corn. Combine soup, milk and cheese. Spoon over oysters. For topping, cut butter into flour to make coarse crumbs. Stir in crumbled crackers and pepper. Sprinkle over casserole. Bake at 450° for 10 minutes and 350° for 30 minutes.
BUN SPUDS
1 cup cubed Velveeta cheese
1 can tuna, drained
2 tablespoons chopped sweet pickles
3 hard cooked eggs, chopped
¼ cup mayonnaise
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons chopped onion
12 burger buns
Combine all ingredients. Fill buns. Wrap in foil. Bake at 250° for 30 minutes.
Please note the Pumpkin Cheese Bar Cake recipe from the January/February '86 issue neglected to inform you where to add the 16 ounce can of pumpkin. The pumpkin should be added with the second mixture including sweetened condensed milk, eggs, etc. I hope this did not cause anyone trying the recipe any inconvenience.
I commend our callers for supplying us with an excellent choice of recipes for this issue.. . we had more recipes than eight pages could hold. Hopefully, some of the extras can be published throughout the year.
If You are a steady listener, you are aware of the many outings Dave and I have had with the Open Line and other live broadcasts. One example is the live broadcast we did from Winifreds Restaurant. We would like to congratulate Leah Rae Highly from Cedar Rapids. As part of the grand prize we have published the winning recipe on page one. I would like to thank Winifreds Restaurant and the Linn County Pork Producers for their efforts and support in our search for a winning pork recipe.
I hope by now all of the snow has melted and spring is starting to bloom for each of you!
S.K.R.
Six issues per year published bi-monthly
by the WMT
Stations, Inc., P. O. 2147, Cedar
Rapids,
Iowa 52406
Subscription Rate: $3,00 per year
Dave Hinman, Editor
Sharon Reeves, Production Coordinator
WMT RADIO
P.O. BOX 2147
CEDAR RAPIDS, IOWA 52406
365-0600 1-800-332-5401
PAGES