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What a month of recipes on the Open Line! Almost everyday we had one or two recipes and we hoped we would be able to find room in this month's bulletin for them. Almost all were hamburger or ground beef recipes, so the bulletin for this month will probably be called the "Hamburger Bulletin" for many months to come.

Before we start with the hamburger recipes, here is a cake recipe with an unusual name, but already looks like it will be a big favorite with Open Line listeners.


1 pound light brown sugar
2 cups flour, sifted
¼ teaspoon salt
1 cup hot water
1 stick butter or margarine
2 squares dark chocolate
2 eggs separated
½ cup buttermilk
1½ teaspoon soda
1 teaspoon vanilla

1 cup sugar
4 tablespoons flour
1 cup water
2 squares of chocolate

The first group of ingredients is for the cake, the second for the icing. To make the cake, mix brown sugar, flour, and salt together in a large bowl. In a sauce pan, mix hot water, butter or margarine, and dark chocolate. Mix until smooth, more heat may be needed. Cool and add to flour mixture. Separate eggs. Beat yolks in buttermilk. Add soda and vanilla. Combine buttermilk and first mixture. Beat egg whites separately and fold in last. Bake in generously greased 9 x 13 inch pan at 350° for 30 to 35 minutes. While cake is baking, combine sugar and flour in icing ingredients in sauce pan. Add water and chocolate. Cook over medium heat, stirring constantly until thick. (Icing does not get real thick, just cook until it clears and simmers 2 or 3 minutes.) Spread icing on cake in pan while both are still warm.

Now for the hamburger recipes. Both of these recipes were called in by the same listener. The first one was her favorite and the second one is her husband's favorite.


3 tablespoons chopped onions
1 tablespoon lard
1 teaspoon salt
dash of pepper
1/3 cup soft bread crumbs
1/3 cup milk
¾ pound hamburger
2 teaspoons baking powder
¼ cup shortening
2 cups flour
¾ cup milk

Sauté onions in fat. Add salt, pepper, bread crumbs, the 1/3 cup milk and meat. Mix thoroughly. Sift flour, baking powder, salt together twice. Cut in ¼ cup shortening. Add ¾ cup milk to the flour mixture. Mix well. Roll out and spread with meat mixture. Roll lengthwise as jello roll. Cut into 12 slices. Bake on baking sheet 25 minutes at 375°.

QUICK CASSEROLE: Place one pound hamburger (just as it comes from the store or shaped into a loaf if desired) in casserole. Pour 1 can mushroom soup and ½ can onion soup over meat. Bake covered 45 minutes at 350°. Potatoes may be added during last 20 or 30 minutes of baking, if desired.

Here is another way to use hamburger in Open face sandwiches.

Mix :
one pound ground chuck
½ can tomato sauce
½ teaspoon garlic salt
1 tablespoon Worcestershire sauce
½ cup chopped onions
6 slices of chopped-up American cheese
salt and pepper to taste.

After mixing ingredients together, spread on buns and broil in your broiler. Makes 17 sandwiches when you use the smaller party size.

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Because of lack of space, here are a couple of recipes that were left out of last month's bulletin, and both are for poppy seed cake.


1½ cup sugar
¾ cup butter
¾ cup milk
¾ cup poppy seed
2 cups cake flour
2 teaspoons baking powder
4 egg whites
2 cups milk
4 egg yolks
¾ cup sugar
1 tablespoon cornstarch

Use the first set of ingredients for the cake and the second group for the filling. Soak poppy seed in milk overnight. The next day, cream sugar and butter. Add poppy seed and milk mixture, then flour and baking powder. Beat egg whites until thick, then fold into batter. Bake in two layer pans at 350° for 30 minutes, or until lightly browned. For filling, mix all ingredients in sauce pan and cook until thick, stirring constantly. Spoon filling between layer and over side of cake.

QUICK AND EASY POPPY SEED CAKE: Use one box of white cake mix and one can Solo Poppy Seed Cake or Pastry mix. Mix together so poppy seed is spread out evenly. Mix and bake cake according to directions on cake mix box.

This recipe was also left off last month's bulletin for the same reason. This recipe makes the same apple candy we made before with apple sauce, only using fresh apples.


Soak two envelopes of Knox gelatin in ¾ cup condensed milk. In a sauce pan, mix 1 cup ground apples (Johnathons are best) that have been peeled and cored before grinding, 2 cups sugar and a pinch of salt. Let come to boiling point then add dissolved gelatin. Boil 20 minutes, stirring constantly. Remove from fire and add 1 cup nuts, 1 teaspoon vanilla and a lump of butter. Turn into a large cake pan and refrigerate till set. After set, cut in slices or squares and roll in powdered sugar. Food coloring can be used if desired.

Now back to our hamburger recipes.


½ pound bacon
1 pound lean ground beef
1 cup diced onion
1 can cream of chicken soup
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon M S G
1/8 teaspoon garlic salt
1 cup dairy sour cream
8 ounce package hot butter noodles
poppy seeds
a can of mushrooms (optional)

Brown bacon, add beef and onion and cook slowly for 15 minutes stirring to keep crumbly. Pour off excess fat. Add soup. Just before serving, pour in sour cream and heat to simmer. Top noodles with hamburger mixture and garnish with bacon curls.


2 pounds hamburger
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
1 can bean sprouts
1 can mushroom soup
4 teaspoons soy sauce
1 tablespoon sugar
salt and pepper to taste

Brown meat and onions then add rest of ingredients. Cook with lid on over low heat for 15 minutes, longer if you like vegetables softer. Serves four to six. (Mrs. Ray Cousins, Elkader, Iowa)

Let's add a bean casserole at this point to go with your hamburger dish.


1 can red kidney beans
1 or 2 cans lima beans
1 large can pork and beans
½ pound bacon
2 large onions, diced
1 clove garlic, cut fine
¼ cup dry mustard
½ cup vinegar
1 cup brown sugar

Drain kidney beans and lima beans. Mix beans in casserole. Fry bacon, add onion, garlic, mustard, vinegar and brown sugar and heat together on medium heat for 20 minutes. Pour over beans and bake for 60 to 75 minutes at 350°. (Mrs. B. Manternach, Monticello, Iowa).

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Again we are indebted to the Meredith Publishing Company for permission to reprint an article that appeared in a sectional edition of the February 1966 Better Homes and Garden magazine. Your interest in growing Avocado seeds prompted us to include the following better Homes and Garden article in our monthly Open Line Bulletin.


Treat an avocado seed right, and it will grow into an attractive house plant you'll take special pride in because you started it from scratch. You'll never get fruit, of course, but the foliage is reward enough. To start your avocado seed, keep its flat base barely touching the water. A hyacinth glass (shown) is ideal for this use but a tall jar or water glass will serve equally well. Prop the seed in a wide-mouthed container by sticking the tips of three toothpicks (spaced equal distances apart) in sides of seed -- toothpicks rest on rim of vessel. Add water as needed to maintain level during the 4 to 6 weeks needed for germination. To make branch, cut off growth tip (shown by dotted line), leaving 3 bud spurs. When new branches are 6 inches long, cut their tips, too. Pot up the new plant in a 4 inch pot then the main root reaches the bottom of the glass container. Cover drainage hole with a bottle cap, center plant in pot, and pour loose, moist soil around roots. Barely cover top of seed and Firm soil lightly. Then water. Feed regularly with house-plant food. (Copyright 1966, Meredith Publishing Company)


To remove old tile, use dry ice. Wrap dry ice in three layers of cloth and handle with rubber gloves. Let dry ice remain on tile till brittle and then hit sharply with hammer. After some experimenting, you'll find the right length of time to leave the ice on the tile. If some mastic should remain, freeze it, too and remove with hammer. There is no easy way to remove tile, but in the opinion of one caller, this works best.

Keep a plastic bag handy when mixing recipes by hand. This makes a quick, easy to dispose of, glove in case the phone rings or you need to jot down a recipe.

To avoid the odor of onions on your hands after peeling and slicing onions, put salt on your hands before peeling onions. Just moisten hands with cold water and sprinkle them generously with salt.

Starch build-up on irons can be removed from a cool iron with rubbing alcohol.
Rubbing alcohol also does a sparkling job on sink and tub Fixtures. Anybody have any other uses for rubbing alcohol?

To weaken strong onions for use in recipes, slice thin or chop thin and pour hot boiling water over them. Let stand for just a minute. Then drain and pour cold water over the onions. Again drain and use in recipe.

To keep soft cookies soft, put a piece of bread in the cookie jar with the cookies.

To remove mercurochrome from washable clothing, use sodium thiosulfate crystals then rinse and launder.

Two ways to deodorize rooms -- slice fresh onion in a pan half full of water and set out in room with odor; or a few tablespoons of vanilla in a jar cap all day and overnight.

Soak Fingernails in vinegar to improve them.

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Before we get back to the hamburger recipes, here is a couple of chocolate chip cookie recipes and baked desserts.


2 cups brown sugar
1 cup white sugar
2 cups butter
5 eggs
4 teaspoons vanilla
4½ cups flour
1 teaspoon soda
2 teaspoons salt
2 large packages chocolate chips (4 cups)
nuts and coconut, optional

Mix as usual and bake in preheated 375° oven on greased cookie sheets. Leave in oven just until they are firm enough to move. Let cool slightly on sheet before moving. Keeps best in sealed container. Makes six dozen three inch cookies.


1½ cup flour
1 teaspoon soda
1 teaspoon salt
1 cup shortening
¾ cup brown sugar
¾ cup white sugar
2 eggs, well beaten
1 teaspoon hot water
1 teaspoon vanilla
¼ teaspoon black walnut or ½ teaspoon burned sugar flavoring
¼ teaspoon butter flavoring
1 cup chopped nuts
2 large packages chocolate chips
2 cups raw uncooked oatmeal

Sift flour, soda and salt together. Cream shortening and sugars until creamy and fluffy. Add eggs, hot water, vanilla, and flavorings. Add flour mixture along with nuts, chocolate chips and oatmeal. Blend completely but do not over mix. Drop by teaspoon on lightly greased cookie sheet and bake 8 to 12 minutes at 375°.


Crumble 12 white crackers. Chop fine 12 dates. Combine crackers and dates with ½ cup chopped nuts and 1 cup sugar. Mix well. Beat three egg whites stiff with ½ teaspoon baking powder and ½ teaspoon almond extract. Fold into cracker mixture. Bake 30 minutes at 350° in greased dish or pan.


Make a pie crust with

1 cup flour
5 tablespoons powdered sugar
½ cup butter or margarine.

Pat into bottom of 8 by 10 or 9 by 9 inch pan. Bake 15 minutes at 350°.

2 eggs
1½ cups sugar
¼ teaspoon salt
¼ cup flour
¾ teaspoon baking powder
¾ cup chopped nuts
1 teaspoon vanilla
1 can tart cherries, well drained

Beat eggs and add sugar then mix in remaining ingredients. Pour over hot crust. Bake at 350° for 30 more minutes. Serve with whipped cream.

DIFFERENT PORK CHOPS: Trim fat off each pork chop. Place in baking pan. Top each chop with lemon slice and onion slice. Sprinkle chops with brown sugar (about 2 tablespoons for each). Pour a tablespoon catsup over each chop. Bake 2½ hours at 350°, then cover and bake 30 minutes longer, checking chops to prevent burning.


1 pound ground beef
1 large can tomatoes, drained
garlic powder or garlic salt
salt and pepper
American cheese, sliced
¼ to ½ cup chopped onion
½ to 1 tablespoon Italian seasoning (opt.)

Line 8 or 9 inch pie pan with ground beef. Sprinkle with garlic powder or salt. Fill beef with well drained tomatoes. Sprinkle with salt, pepper, M S G, Italian seasoning, and onion. Cover with cheese slices and sprinkle with paprika. Bake in 325° oven till hamburger is cooked...about 35 min. Serve in pie wedges. (Mrs. Harold Leinbach, Iowa City, Iowa)

BIG BATCH OF BARBEHAMBURGER: Use six pounds hamburger, 1½ cup onions (chopped), 1½ cup catsup, 6 tablespoons mustard, 6 tablespoons vinegar and salt to season. Brown onions slightly. Brown hamburger two pounds at a time. Combine all ingredients in roaster and cook slowly until meat is done.

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