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2 pounds ground beef
2 large onions, chopped
½ bottle grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon oregano
15½ ounce size can Contadina Pizza Sauce
Green pepper, cut fine
1 cup mushrooms, cut fine
1 small jar chopped, stuffed olives
English muffins
Grated or chopped American or Mozzarella cheese

Fry meat until lightly browned after seasoning to taste with salt and pepper. Pour off grease. Add remaining ingredients except muffins and American or Mozzarella cheese. Simmer 30 minutes. Cool. Spread mixture on English muffin halves. Sprinkle chopped American or Mozzarella cheese on top and bake at 350° for 15 minutes. Will make 35 to 45. Mix not used can be frozen, but not after it is baked. Freeze after simmering and cooling.


1/3 cup canned peaches, cut in chunks
1/3 cup canned apricots, cut in chunks
1/3 cup canned pineapple, cut in chunks
¼ cup maraschino cherries, cut in wedges
1 cup granulated sugar

Combine all ingredients in an apothecary jar, stirring well. Stir about once a week. Every 14 days, add 1 cup sugar and 1 cup canned fruit of choice or add 1/3 cup each of three different kinds of fruit. Do not add juice. Do not use fresh fruit. Do not refrigerate. Do not let fruit fall below the two cup level or the fermentation will stop and the fruit will spoil. Keep at room temperature in an open, light area. When you have two cups of the mixture to share, carry on the nice custom and give a start to a friend or neighbor. (Mrs. A. E. Ackermann, Green Island, Iowa)


2 cups beer
2 tablespoons sugar
1 tablespoon salt
2 tablespoons butter
8 ounce package American style cheese
5 cups all purpose flour
2 packages dry yeast
1 tablespoon caraway seed

Grease 2 bread pans and one large mixing bowl. In a large saucepan, heat beer, sugar, salt, butter and cheese. Reserve ½ cup beer to cool the mixture to lukewarm. In a large mixer bowl, combine 2 cups flour, 2 packages yeast and caraway seed and mix well. Add the lukewarm cheese and beer mixture. Beat about 3 minutes at medium speed. By hand, mix in the other 3 cups of flour, making a fairly stiff dough. Knead dough on floured surface for about 5 minutes. Place in large greased mixing bowl, then turn the dough so that in turning the top is lightly greased. Cover and allow to rise in a warm place until double in size. Remove bowl and punch down the dough and divide in half. Roll out each of these halves to 11 by 5 inch rectangles. Cut each rectangle into 3 strips (the long way) leaving the top joined. Braid each piece and place each in a greased bread pan. Cover and let rise to double in size, about 45 to 60 minutes. Brush top with milk and sprinkle with sesame seed or caraway seed. Place in preheated oven at 350° and bake 40 to 45 minutes, until deep golden brown. Loaves will sound hollow when tapped. Remove from pans immediately, cool on racks. (Lee Reynolds, Cedar Rapids, Iowa)


Frozen or fresh haddock
Water to cover
2 tablespoons vinegar
1 teaspoon salt

Bring water, vinegar and salt to boil. Put in haddock and boil 20 minutes if frozen, 10 minutes if fresh. Remove fish and broil 3 to 5 minutes, just enough to dry it out.

366-7711 (Cedar Rapids) - 800-332-5401 (Iowa)

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Adjust the amount of sauce according to the amount of squid, Place liquid under running water to remove gelatinous portion. Boil gently in salted water until tender. Remove. Pat dry with paper towel. Cut squid in one inch pieces. Cook in hot fat for about 2 minutes. Make a sauce of the following ingredients and pour over browned pieces:

1 cup dry white wine
½ cup chicken stock
2 tablespoons soy sauce
1 tablespoon molasses
1 clove garlic, minced or pressed
1 tablespoon lemon juice
1 small can mushrooms

Thicken with a little cornstarch dissolved in cold water. Add ¼ teaspoon cardamom and ½ teaspoon coriander. Garnish with lemon wedges and green onions cut lengthwise. Serve squid with cooked rice and spinach (either cooked or raw as a salad). (Barlow Foods, Cedar Rapids, Iowa)


4 lean pork steaks, trimmed
2 cups uncooked rice
1 can chop suey vegetables
10½ ounce can cream of mushroom soup
1½ cups water
Soy sauce
1 can french fried onion rings

Put rice in a big loaf pan. Drain vegetables. Put on rice. Spoon soup over vegetables and add enough water to vegetable liquid to make 1½ cups and pour over ingredients in casserole. Brush meat on each side with soy sauce. Place on top of casserole and bake at 350° for one hour. Put french fried onions over meat the fast 10 minutes.


Combine in a large bowl, a pound of beef, ground twice, and ½ pound pork, ground twice. Mix and add:

¼ cup flour, sifted
¼ cup wheat germ
½ teaspoon monosodium glutamate
¼ teaspoon pepper

Mix 1 cup milk, ¼ cup water and 1 beaten egg. Add gradually, beating vigorously until smooth and well blended. In a heavy skillet, melt 3 tablespoons butter. Drop meat by rounded tablespoons. Cook over medium heat until browned, about 8 to 10 minutes, turning to brown all over.


Boil beef (beef shank) with half an onion, one or two carrots and a stalk of celery.

Simmer the following 15 minutes with two tablespoons butter:

4 fresh tomatoes, cut in half or quarters
½ onion, chopped fine
3 whole pepper corns
1 whole clove
Piece of lemon rind, optional

Press through strainer after simmering. Add to 2 or 3 cups beef broth. Add 1 teaspoon brown sugar, a little vinegar and let come to boil, stirring vigorously. Add thickening of melted butter and 2 or 3 tablespoons flour, browned lightly. Add to boiling tomato gravy and cook to consistency of thin gravy. Add meat cut into serving size pieces.


1 beef flank steak or London broil (meat must be very lean)
½ cup soy sauce
Garlic salt
Lemon Pepper

Cut steak against the grain in long strips, no more than ¼ inch thick. Toss in bowl with soy sauce to coat evenly. Arrange strips in single layer on wire rack placed on baking sheet. (Rack out of refrigerator can be used.) Sprinkle with garlic salt and lemon pepper. Place second wire rack over strips, hold two racks together and flip over onto baking sheet again. Remove top rack and sprinkle strips with seasonings. If another rack is not available, each piece can be turned by hand. Bake in a preheated 150° oven overnight or 10 to 12 hours. Store in covered container. Note: Beef jerky should not be crisp. It should be dry, chewy and sort of leathery. If oven heat gets above 150°, you won't have jerky. (Mrs. Omer Herman's daughter, Linda, in Syracuse, New York)


1 can cream of mushroom soup
1 cup milk
1 cup elbow macaroni, uncooked
½ cup grated cheese
1 tablespoon onion
1 package smoked sliced beef, torn into pieces

Mix soup and milk. Then mix all ingredients. Put in dish and cover and let set three or four hours or overnight. Bake at 350° for one hour, uncovered the last 10 minutes to brown.

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2 boxes (3 ounce size) raspberry Jello
16 ounce can whole cranberry sauce
1 cup crushed pineapple, juice and all
½ cup burgundy
1/3 cup walnuts chopped
1 package Dream Whip, prepared
8 ounce package cream cheese
Grated orange peel

Dissolve Jello in 2 cups boiling water. Stir in cranberry sauce, pineapple and burgundy. Chill until partially set. Stir in walnuts. Chill until set. Mix Dream Whip, cream cheese and orange peel. Serve salad with dressing made with Dream Whip mixture.


21 ounce can crushed pineapple, juice and all
1 package strawberry Jello
1 cup small curd cottage cheese
2/3 cup pecans, chopped
1 package Dream Whip, prepared

Heat pineapple, juice and all and mix in Jello. Let cool and add remaining ingredients. Chill until set.


1 cup flour
½ cup pecans
½ cup margarine
8 ounce package cream cheese, softened
1 cup powdered sugar, unsifted
1 cup Cool Whip
2 boxes (3¼ ounces) Coconut Cream Pudding Mix (regular)
2½ cups milk
½ cup pecans, chopped
1 cup Cool Whip

Preheat oven to 350°. Prepare crust by crumbling flour, pecans and margarine together. Pat into a 9 by 13 inch pan. Bake at 350° for 15 minutes, then let cool. In a small bowl, combine cream cheese, powdered sugar and Cool Whip. Spread on cooled crust. In a one quart sauce pan, combine pudding mix and milk. Cook over medium heat until full bubbling boil. Cool and spread over cream cheese mixture. Top with remaining Cool Whip and sprinkle with remaining pecans. Refrigerate overnight before serving. Makes 12 to 15 servings.


2 cups brown sugar
2 cups sweet milk
3 egg yolks
4 tablespoons flour
2 tablespoons butter

Cook for 10 minutes. Pour into a baked pie shell and top with meringue.


1½ cups brown sugar
2 cups sweet milk
¼ teaspoon salt
Pinch of soda
1 teaspoon vanilla
3 egg yolks
4 tablespoons flour
2 tablespoons butter

Cook for 10 minutes. Pour into a baked pie shell and top with meringue.


1½ cups sugar
2¼ cups boiling water
6 eggs
¾ cup sugar
¾ teaspoon salt
3 tall cans evaporated milk
1 tablespoon vanilla

Melt sugar in heavy skillet over low heat until golden brown. Remove from heat. Slowly stir in boiling water and cool. Beat eggs until light, add ¾ cup sugar and salt. Stir in caramel syrup, evaporated milk and vanilla. Pour into one gallon freezer can and freeze. Makes about one gallon. (Mrs. A. E. Ackermann, Green Island, Iowa)


Shell enough pecans to make 2 cups nutmeats. Melt 2 tablespoons butter in a sauce pan. Add 2 cups sugar, 1 cup maple syrup and 2/3 cup milk. Stir until sugar is dissolved. Bring to boiling point without stirring. Boil to 238°, Remove from heat and let stand until cool. Add ¼ teaspoon salt, ½ teaspoon Maplene or vanilla. Beat with wooden spoon. Place in sauce pan over hot water and stir until soft again. Add nuts and drop from spoon in three inch rounds or slab on greased baking sheet.

Open Line, WMT Radio,
Cedar Rapids, Iowa 52406.

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1/3 cup catsup
¼ cup vinegar
¼ cup oil
2/3 cup sugar
2 tablespoons onion, chopped
1 tablespoon lemon juice
2 teaspoons garlic juice or salt
1 teaspoon celery seed
1 teaspoon paprika
1 teaspoon salt (or just a dash of salt if garlic salt is used instead of garlic juice)

Combine all ingredients in a blender and process until smooth. Store in refrigerator under cover when not in use.


1¾ cups sugar
5¼ cups Instant Dry Milk
1½ cups flour
1 cup cocoa

Mix all ingredients together. Store in tight container. To use, add 2 cups water to 2 cups of the mix. Cook over medium heat like regular pudding mix until it thickens. Remove from heat and stir in 1 tablespoon margarine and 1 teaspoon vanilla.


1 package pineapple instant pudding mix
8 ounce package cream cheese
1 can Eagle Brand Milk
1 cup regular milk

Blend well and pile into crumb crust.


Mix one box of yellow cake mix according to box directions. Dissolve 1 teaspoon baking soda in 1 cup mashed bananas and stir into cake. Bake as directed.


3 cups flour
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
¾ cup softened margarine
1½ cups sugar
3 eggs
1½ cups sour cream
½ cup beer
1½ teaspoons vanilla

Preheat oven to 350°. Grease tube or bundt pan. Cream butter and sugar. Add eggs, sour cream, beer and vanilla. Stir vigorously two minutes. Add dry ingredients and mix until well blended. In a separate bowl, mix ½ cup sugar, 2 teaspoons cinnamon and ½ to 2/3 cup chopped walnuts. Spoon approximately 1/3 of batter into pan. Sprinkle on the cinnamon nut mixture, then repeat twice more, saving a little batter for the top. Bake for 50 minutes or until tester comes out clean. (Ed Corliss, Iowa City, Iowa)


7 cups salt
1 cup sugar
2 tablespoons bay leaf, ground fine
½ cup thyme leaves, ground fine
2 tablespoons parsley leaves, ground fine
¼ cup sweet basil
1 tablespoon rosemary
1 tablespoon marjoram
½ teaspoon sage
2 tablespoons black pepper
¼ cup celery salt or 2 tablespoons celery powder
¼  cup garlic salt
¼ cup onion powder
½ cup monosodium glutamate

Salt and sugar are basic. The other ingredients can be added or omitted according to taste. Makes one half gallon.

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