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Here comes the summer of '86 with
all sorts of strange and fun things to do and unusual events to
celebrate. Here's a smattering
.....
For June:
Fight the Filthy Fly Month
Notional Simple Speak Day
Notional Theater Week
Notional Adopt-A-Cat Month
National Rose Month
Dairy Month
Teacher Thank You Week
In July, watch for:
Hitch Hiking Month
National Hot Dog Month
National Ice Cream Month
National Peach Month
National Baked Bean Month
National Anti-Boredom Day
Enjoy the summer. ... eat hearty!
LEMON CRUNCH
Crust:
1 (3½ ounce) can coconut
flakes
¾ cup fine salted cracker
crumbs
½ cup sugar
½ cup flour
½ cup butter or margarine,
melted
Combine ingredients. Press half into a 8 x 8 inch pan.
Filling:
½ cup sugar
2½ tablespoons cornstarch
¼ teaspoon salt
1½ cups milk
1 egg, well beaten
¼ cup lemon juice
1 teaspoon grated lemon rind
1 tablespoon butter or margarine,
melted
Combine first three ingredients
in heavy pan. Add milk and egg. Cook until thick, stirring constantly.
Add
last three ingredients. Pour over
crumb mixture. Top with remaining crumbs. Bake at 375° for 25
minutes. Cool. Chill several hours.
GRAPEFRUIT PIE
Combine in saucepan:
1½ cups sugar
1½ cups water
4 tablespoons white Karo syrup
Bring to boil. Dissolve 1/3 cup
tapioca flour or very fine tapioca in ½ cup water. Add red food
coloring.
Pour slowly into boiling syrup.
Stir well. Boil for 1 minute or until thick and clear. Cool. Spread thin
layer
of glaze on bottom of baked pie
shells. Arrange peeled sections of Texas Ruby Red grapefruit to cover
bottom of crust. Fill with glaze.
Chill. Note: Glaze should be made 2 days ahead for best results.
SON OF GRAPEFRUIT PIE
2 cups grapefruit sections
¼ cup grapefruit juice
34 large marshmallows
½ pint whipping cream
1 graham cracker pie shell, 9 inch
Remove all white skin from grapefruit
sections. Let drain for 4 hours. Save juice. Melt marshmallows
with ¼ cup juice in saucepan
over low heat. Lightly stir in grapefruit sections. Whip cream. Fold into
grapefruit mixture. Turn into pie
shell. Chill.
MOCK CHOW MEIN
1 pound hamburger
1 can cream of mushroom soup
1 onion, diced
1 can cream of chicken soup
2 cups water
2 cups celery, diced or chopped
1/8 teaspoon salt
1 cup raw, long cooking rice
2 tablespoons soy sauce
1 (15 ounce) can bean sprouts,
drained
Crumble hamburger. Cook with onions
and celery. Add remaining ingredients. Place in large casserole or
roaster. Bake at 325° for 2
hours or 350° for 1 ¼ hours. Serve with chow mein noodles.
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MACARONI SPRINGTIME SALAD WITH DILL DRESSING
1 (7 ounce) package Creamettes macaroni
1 (3½ ounce) package pepperoni
1 cup zucchini, sliced
1 cup cucumber, chopped
1½ cups tomatoes, chopped
1 cup radishes, sliced
½ cup carrots, grated
Cook and dram macaroni. Combine remaining ingredients with macaroni. Chill.
Dressing:
½ cup undiluted Carnation
evaporated milk
½ cup salad oil
3 tablespoons vinegar
1 teaspoon dill weed
½ teaspoon dry mustard
½ teaspoon onion salt
½ teaspoon instant minced
onion
plain salt
1/8 teaspoon white pepper
Combine ingredients in jar. Shake well. Chill. Mix with salad.
1 pound spinach
1 pound fresh mushrooms
½ pound bacon, cooked
3 eggs, hard cooked
Wash and drain spinach and mushrooms.
Crumble bacon. Chop eggs. Mix carefully with remaining
ingredients.
Dressing:
1/3 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon grated onion
1/3 cup cider vinegar
Blend well on low in blender. Add 1 cup salad oil. Blend well. Mix dressing with salad.
FIVE DOLLAR SALAD DRESSING
1 cup sugar
2 teaspoons dry mustard
2 cups vegetable oil
1 medium onion, chopped
1 teaspoon celery seed
2 teaspoons salt
1/3 cup vinegar
Blend on high in blender.
This sounds a lot like Madonna Salad to me .. ?
APRICOT SALAD
1 #2 can crushed pineapple
2 (3 ounce) packages apricot jello
¾ cup white sugar
1 (8 ounce) package cream cheese
1 jar junior size apricot baby
food
1 (8 ounce) carton Cool Whip or
2 envelopes Dream Whip
Combine first 2 ingredients. Bring
to boil. Simmer until dissolved. Mix sugar, cream cheese and baby
food. Fold in Cool Whip. Add cream
cheese mixture to jello mixture. After slightly thickened, pour into
mold. Chill.
When Dave asked for some different recipes ...he got them!
SEABURGERS
1 can (7 ounce) seafood of your
choice
½ pound processed cheese
¼ cup minced onion
¼ cup chopped sweet potatoes
½ cup ketchup
¼ cup mayonnaise
1 cup minced celery
salt and pepper to taste
12 buns
Flake and drain seafood. Cut cheese
in small chunks. Combine ingredients well. Fill buns. Wrap in foil.
Bake at 350° for 20 minutes.
FETTUCCINE ALFREDO
8 ounce package noodles, cooked
(keep warm)
6 tablespoons butter
1½ cups heavy cream
1 cup grated Parmesan
salt and pepper to taste
nutmeg to taste
Melt butter in frying pan until
brown. Add ½ cup cream. Boil until slightly thickened. Reduce heat
to
medium. Add noodles and toss. Add
half the cheese and ½ cup cream. Toss again. Repeat process.
Season to taste. Serve immediately.
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PERFECT CREAMY CAULIFLOWER SOUP
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, coarsely chopped
6-8 scallions, chopped
1 clove garlic, minced
2 stalks celery, chopped
2 medium cauliflower, cored and
coarsely chopped
½ teaspoon sea salt
½ teaspoon curry powder,
optional
1/8 teaspoon black pepper
½ teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried savory or marjoram
5 cups water
1 cup cream or half 'n half
2 tablespoons chicken bouillon
¼ teaspoon fresh ground
nutmeg
In heavy soup kettle, melt butter
and oil. Add next five ingredients. Add seasonings. Mix well. Cook
uncovered over medium heat several
minutes. Stir frequently. Add water, cream and chicken bouillon.
Bring to boil. Simmer, covered
over medium heat for 15 minutes or until cauliflower is tender. Remove
from heat. Let cool slightly. Puree
in small increments in blender until smooth. Reheat. Add fresh ground
nutmeg.
FLORENTINE ONION & PEA SOUP
1/3 cup oil
3 cups onion, diced
1 1/3 cups celery, sliced
1 ¼ cups carrots, diced
1 teaspoon salt
¼ teaspoon pepper
2 cups frozen or fresh peas
2½ cups chicken broth
Heat oil in Dutch oven. Add next
5 ingredients. Cook uncovered, stirring occasionally. Cook for 1½
hours. Pour 1 cup thawed peas and
½ cup broth into blender. Process until smooth. Stir remaining broth
into vegetables. Bring to boil.
Reduce heat to low. Add whole and pureed peas. Cook until heated through
(5 minutes).
MOCK LOBSTER
frozen haddock
boiling water
2 tablespoons vinegar
1 teaspoon salt
Fill skillet or pan hall full with
boiling water. Add vinegar and salt. Boil. Add frozen haddock and cover.
Boil for 20 minutes. Broil haddock
for 3-4 minutes.
Something truly different for that meal you don't know what to serve.
STEAK TOPPING FOR BAKED POTATOES
3 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
2 cups cocktail vegetable juice
or tomato juice
1½ pounds round steak, ½
inch thick
1 cup celery, sliced
1 cup carrots, sliced
1/3 cup onion, chopped
1 bay leaf
Slice steak into narrow strips.
Place in casserole with celery, carrots and onions. Mix next four ingredients
in blender. Mix well. Pour over
casserole and mix well. Push bay leaf on top. Bake at 350° for 1 hour
and
30 minutes. Place over split baked
potatoes.
CRAZY CRUST PIZZA
Crust:
1 cup flour
1 teaspoon salt
1 teaspoon oregano
1/3 teaspoon black pepper
2 eggs
2/3 cup milk
Topping:
1½ pounds ground beef
salt and pepper to taste
1 large onion, finely chopped
1 (8 ounce) can sliced mushrooms,
drained
1 (12 ounce) jar pizza sauce
1 cup shredded Mozzarella cheese
Blend crust ingredients until smooth.
Pour into greased 12 inch round pizza pan. Dust with Cornmeal.
Cover bottom of pan with batter.
Sauté ground beef until brown. Salt and pepper to taste. Drain fat.
Sprinkle evenly over unbaked dough,
sprinkle onions and mushrooms evenly over pizza. Bake at 425° for
25 minutes. Remove from oven. Spread
sauce on top. Sprinkle with cheese. Return to oven for an
additional 10-15 minutes.
ICE CREAM JELLO MOLD
1 (3 ounce) package lime jello
1 (3 ounce) package lemon jello
2 cups boiling water
2 heaping cups vanilla ice cream
1 (20 ounce) can pineapple, drained
1 cup celery, chopped
½ cup walnuts or pecans,
chopped
Dissolve jello in water. Add ice
cream. Stir until melted. Fold in remaining ingredients. Refrigerate in
freezer.
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This had to be our most requested
and popular recipe for the past few weeks. A recipe that will take a
little time to prepare, but I'm
sure the rewards will be worth the effort.
TRIPLE LEMON CAKE
2/3 cup sugar
¼ cup cornstarch
¼ teaspoon salt
1 cup water
1 teaspoon grated lemon rind
3 tablespoons lemon juice
1 slightly beaten egg
Combine first 3 ingredients. Stir
in remaining ingredients. Cook over medium heat. Stir constantly until
thick. Blend in 2 tablespoons butter
and 4 drops yellow food coloring. Cool. Reserve ¼ cup for frosting.
Crush enough graham crackers to
fill ¾ cup. Reserve 2 tablespoons for frosting. Mix 3 cups flour,
1
teaspoon salt and ½ teaspoon
soda. Set aside. Add 2 cups sugar to 1 cup butter and 1 tablespoon grated
lawn rind. Cream very well (5-8
minutes). Blend in 5 unbeaten eggs, one-at-a-time. Beat well after each
addition. Add dry ingredients alternately
with 1 cup buttermilk. Begin and end with dry ingredients. Blend
well after each. Mix on low, if
a mixer is used. Turn 2/3 of the batter into well greased (bottom) tube
pan.
Sprinkle with graham cracker crumbs.
Spoon lemon filling over crumbs. Top with remaining batter. Bake
at 375° for 55-65 minutes.
Cool.
Frosting:
¼ cup butter
3 ounces cream cheese
reserved lemon filling
2 cups powdered sugar
1 tablespoon lemon rind
few drops yellow food coloring
Cream ingredients together. Frost cake. Top with reserved crumbs.
CRUNCHY APRICOT CAKE
1 (21 ounce) can apricot pie filling
1 package Jiffy yellow cake mix
1 egg
½ cup flaked coconut
½ cup pecans, chopped
½ cup butter, melted
Spread pie filling in bottom of
a 9 x 9 inch pan. Combine cake mix, egg and 1/3 cup water. Beat for 4
minutes at medium speed. Pour over
filling. Sprinkle with coconut and pecans. Drizzle butter over top.
Bake at 350° for 40 minutes.
Serve warm, fruit side up.
CHOCOLATE SWIRL BUNDT CAKE
1 package coconut almond frosting
mix
1 package German chocolate cake
mix
1 cup water
½ cup cooking oil
4 eggs
6 ounce package milk chocolate
pieces
Generously grease a 10 inch bundt
pan. Sprinkle entire pan with 1 tablespoon sugar. Coat pan with ¼
cup dry frosting mix. In large
bowl; combine 1 cup dry frosting mix, dry cake mix, water, oil and eggs.
Blend until moistened. Beat as
directed on package. Pour ½ of batter into prepared pan. Sprinkle
with
½ cup dry frosting mix and
½ cup chocolate pieces. Repeat with another 1/3 batter, ½
cup dry
frosting and ½ cup chocolate
pieces. Cover with remaining batter. Sprinkle with remaining frosting mix.
Bake at 350° for 45-55 minutes.
Cool upright in pan for 30 minutes. Remove from pan and cool
completely. No frosting needed.
MILK CHOCOLATE MACAROON BUNDT CAKE
1 box Duncan Heinz milk chocolate
cake mix
1/3 cup oil
4 eggs plus 1 yolk, reserve white
1½ cups water
2 tablespoons granulated sugar
1½ cups coconut
Mix first four ingredients. Beat
reserved egg white with dash of salt until stiff peaks form. Add 2
tablespoons sugar. Fold in coconut.
Grease and flour bundt cake pan. Pour 1/3 cake mix batter into pan.
Top with half of egg white mixture.
Top with 1/3 cake mix batter. Top with remaining egg white mixture.
End with remaining cake mix batter.
Bake at 350° for 45-50 minutes or until done.
CHOCOLATE WIGGLE
1 cup flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup sugar
1/3 tablespoon cocoa
½ cup milk
½ cup butter, melted
1 teaspoon vanilla
Sift first 5 ingredients together.
Add remaining ingredients. Pour into well greased 9 x 9 inch pan. In
medium bowl, mix ½ cup white
sugar, ½ cup brown sugar and 3 tablespoons cocoa Mix well. Sprinkle
over mixture in pan. Pour 1 cup
cold water evenly over top. Bake at 375° for 45 minutes.
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ITALIAN CREAM CHEESE CAKE
1 stick margarine
½ cup shortening
2 cups sugar
5 egg yolks (reserve whites)
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
3½ ounces coconut
1 cup chopped nuts
5 egg whites, beaten stiff
Cream shortening and margarine together.
Add sugar. Beat until smooth. Add egg yolks. Beat well. Sift
flour and soda together; adding
alternately with buttermilk. Stir in vanilla. Add coconut and nutmeats.
Fold in egg whites. Pour batter
into 3 greased and floured 8 inch cake parts. Bake at 325° for 25-30
minutes. Remove from oven. When
cake is cool, spread cream cheese icing between layers.
Icing.
8 ounces cream cheese
¼ cup margarine
1 pound powdered sugar
1 teaspoon vanilla
1/3 cup chopped nuts
Beat cream cheese and margarine
until smooth. Add sugar. Mix well. Add vanilla. Beat until smooth.
Frost. Sprinkle with nuts.
CHOCOLATE MOUSSE
1 tablespoon gelatin
¾ cup cold water
1 (1 ounce) square baking chocolate
1½ cups whipping cream or
evaporated milk
½ cup sugar
½ teaspoon vanilla
Soften gelatin in ¼ cup water.
Melt chocolate over boiling water. Add ½ cup cream or evaporated
milk,
sugar and remaining water. Cook
for 5 minutes, stirring constantly. Pour over softened gelatin, stirring
until dissolved. Add vanilla. Cool
until mixture is thick and syrupy. Have cream or milk well chilled, whip
with rotary beater until stiff
peaks form. Whip chocolate mixture until smooth. Fold into whipped cream
or milk. Turn into mold rinsed
with cold water. Refrigerate.
ITALIAN RUM CAKE
2 eggs, separated
½ cup firmly packed brown
sugar
1 cup coconut
½ cup ground pecans
1 package butter recipe cake mix
1 cup sour cream
½ cup rum
½ cup water
2 eggs
Preheat oven to 350°. Grease
a 10 inch tube pan with 2 tablespoons butter. Beat 2 egg whites until
foamy. Gradually add brown sugar.
Beat until stiff peaks form (3 minutes). Fold in coconut and ½ cup
ground pecans. Spread on bottom
and sides of pan, up to 1 inch. Add remaining ingredients and 2 egg
yolks at low speed until moist.
Beat for 2 minutes, on high. Pour into prepared pan. Bake for 55-65
minutes. Cool for 10 minutes. Invert
on serving plate. Cool.
Glaze:
1 cup powdered sugar
2 tablespoons cocoa
2 tablespoons rum
1 tablespoon butter, softened
1 tablespoon corn syrup
2 teaspoons water
2 teaspoons ground pecans
6 maraschino cherries
Blend first six glaze ingredients
until smooth. Spoon over cake. Sprinkle with pecans. Garnish with
cherries.
PEPPERMINT CAKE
½ pound Brach's pink peppermint
candies
1 ¼ cup milk
½ cup sugar
½ cup shortening
3 cups flour
3 teaspoons baking powder
¼ teaspoon salt
4 eggs
In refrigerator, soak peppermints
in milk overnight. Cream sugar and shortening. Add peppermints. Mix
well until blended. Sift flour,
baking powder and salt. Beat until well mixed. Beat in eggs. Bake at 350°
in
a 9 x 13 inch pan for 30-35 minutes.
Frosting:
2 cups powdered sugar
1/3 cup vegetable shortening
1 egg white
1 teaspoon vanilla
Beat first three ingredients until fluffy. Beat in vanilla.
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RASPBERRY RIBBON BROWNIES
Filling:
1 (8 ounce) package cream cheese,
softened
1/3 cup sugar
1 egg
Bars:
4 squares (4 ounces) unsweetened
chocolate
½ cup butter or margarine
2 cups sugar
1 teaspoon vanilla
4 eggs
1 cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup raspberry preserves
Heat oven to 350°. Grease and
flour a 9 x 13 inch pan. Combine filling ingredients. Blend well and set
aside. Over low heat melt chocolate
and margarine, stirring constantly. Remove from heat and cool
slightly. Add sugar and vanilla.
Blend well. Beat in eggs one at-a-time. Beat well after each addition.
Measure out flour to one cups.
Add flour, baking powder and salt to chocolate mixture. Stir until blended.
Pour half into prepared pan. Drop
filling mixture over chocolate layer. Spread. Spoon raspberry preserves
over filling. Carefully spoon remaining
chocolate batter over preserves. Spread and smooth out. Bake for
45-50 minutes or until set.
DATE BARS
1 pound pitted dates, cut-up
grated rind of 1 orange
grated rind of 1 lemon
juice from both fruits
½ cup water
1 cup sugar
Cook until thick.
Cookie Base:
1½ cups chopped walnuts
2½ cups flour
2 ¼ cups quick oatmeal
¾ teaspoon soda
¾ teaspoon salt
1½ cups brown sugar, firmly
packed
1 1/8 cups shortening (margarine)
Mix with hands in bowl. Spread a
bit more than half of dough in a 9 x 13 inch pan or 10 x 14 inch pan.
Pat down. Top with filling mixture.
Top with remaining crumbs. Bake at 325° until golden (45 minutes -
1
hour).
If this is as good as strawberry bread, it's bound to be a 'keeper'.
STRAWBERRY BANANA BREAD
2 cups flour
1 cup mashed bananas, 3 small or
2 medium
1 teaspoon baking powder
½ cup margarine
½ teaspoon baking soda
3 tablespoons milk
½ cup chopped nuts, optional
1 egg
¾ cup sugar
3 ounce package strawberry jello
Cream margarine and sugar. Add egg.
In separate bowl, mix baking soda, milk, banana and jello. Add to
creamed mixture. Add baking powder
and flour. Fold in nuts. Pour into well greased loaf pan. Bake at
350° for 40 minutes.
SOUR CREAM CORN BREAD
¾ cup yellow corn meal, ground
fine
1 cup flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon soda
¾ teaspoon salt
1 cup dairy sour cream
¼ cup milk
1 egg, beaten
2 tablespoons melted shortening
Place ingredients in bowl. Beat
to blend well. Pour in well greased 9 inch square pan. Bake at 425°
for 20
minutes. (If you use glass dish,
bake at 400° for 20 minutes or until tests done.)
CARMEL PUDDING BREAD
2 loaf package frozen bread dough,
thawed
½ cup butter or margarine
1 cup brown sugar
1 large package vanilla pudding,
not instant
2 tablespoons milk
cinnamon
Break one loaf of bread in pieces.
Place in a 9 x 13 inch greased pan. Melt butter. Mix with remaining
ingredients over heat. Cool to
lukewarm. Pour over broken pieces of bread dough. Break second loaf in
pieces. Place over first mixture.
Let rise a couple of hours. Bake at 350° for 30 minutes.
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What would this issue of the bulletin be without a sampling of rhubarb recipes.
RED & WHITE RHUBARB SQUARES
1 ¾ cups flour
¾ cup butter
3 tablespoons sugar
½ cup chopped nuts
1½ cups sugar
5 tablespoons flour
5 cups rhubarb, chopped
5 egg yolks, beaten
2/3 cup milk
1-2 teaspoons orange rind
Combine first 4 ingredients. Mix
and pat into a 9 x 13 inch greased baking pan. Bake at 350° for 20
minutes. In same bowl combine remaining
ingredients. Mix and pour over crust. Bake 45 minutes.
Meringue:
5 egg whites
2/3 cup sugar
Beat egg whites until peaks form.
Gradually beat in sugar until stiff. Place on top of custard mixture. Bake
15 minutes or until golden brown.
ROSY RHUBARB SALAD
3 cups rhubarb, diced
½ cup sugar
16 cup water
2 (3 ounce) packages strawberry
Jello
1½ cups water
1 (8 ounce) can crushed pineapple,
undrained
1 cup finely chopped celery
½ cup chopped nuts
Combine rhubarb, sugar and 1/3 cup
water until rhubarb is soft. Dissolve jello in hot rhubarb sauce. Add
remaining water and crushed pineapple.
Refrigerate until syrupy. Stir in celery and nuts. Pour into oblong
dish (7 ½ x 10 ½
x 2 inch). Chill until firm. Cut into squares.
RHUBARB STRAWBERRY PIE
1 cup sugar
2 tablespoons tapioca
¼ teaspoon salt
¼ teaspoon nutmeg
¼ cup orange juice
3 cups rhubarb
1 cup strawberries, sliced
1 tablespoon butter
Preheat oven to 400°. Combine
first six ingredients in a 9 inch pie tin. Top with strawberries. Dot with
butter. Top with pastry shell.
Bake for 40-50 minutes.
RHUBARB STRAWBERRY JAM
5 cups rhubarb
4 cups sugar
Let stand for one hour. Cook until
tender along with enough water to cover bottom of pan so rhubarb
doesn't burn. Add 1 - 3 oz
pkg. of strawberry jello. Boil for one minute. Seal in jars. Process for
15
minutes in boiling water bath.
HURRY UP CHERRY PIE
Crust:
1 stick margarine
1 tablespoon sugar
1 cup flour
Filling:
1 can cherry pie filling
Topping:
1 egg
½ cup sugar
¼ cup milk
¼ cup flour
Mix crust ingredients. Form ball
into deep 9 inch pie pan. Flute edges. Fill with pie filling. Beat topping
ingredients. Pour over pie filling.
Bake at 350° for 45 minutes.
FRESH PEACH PIE
Crust.
1½ cups flour
2 tablespoons sugar
½ teaspoon salt
½ cup oil
Combine all ingredients and add
2 tablespoons milk. Press into 9 inch pie pan. Bake at 400° for 10
minutes. Meanwhile, in heavy pan
mix 3 tablespoon; cornstarch with 1 cup sugar, 1 cup water and 2
tablespoons corn syrup. Cook to
boiling. Stir until thick. Remove from heat. Stir in 3 tablespoons dry
peach jello. Let cool. Slice 4
or 5 peaches into crust. Pour syrup over peaches. Refrigerate. Top with
whipped cream.
PISTACHIO PARADISE PIE
10 Oreo cookies, crushed
¼ stick margarine, melted
1 box Pistachio instant pudding
8 ounces Cool Whip
1 cup milk
few drops green food coloring
Combine and pat first two ingredients
into a 9 inch pie pan. Beat remaining four ingredients until
combined. Pour into crust. Top
with mini chocolate chips. Refrigerate or freeze.
Page 8 Top of Page
Some 'lighter' recipes for the coming months of warmer weather..
MANDARIN ICE
3 (10 ounce) cans mandarin orange
sections
4 egg whites
½ cup sugar
¼ cup lemon juice
Drain oranges. Spread on cookie
sheet. Place in freezer for 1 hour. In blender combine half of mandarin
orange, egg whites, sugar and lemon
juice. Puree until mixture is smooth. Add remaining orange sections.
Puree until smooth. Pour into large
bowl. Cover with fall. Place in freezer. Stir thoroughly twice during
first hour before sherbet is completely
set. Freeze at least another hour. Before serving, place in
refrigerator for 30 minutes to
soften.
JELLO CASTLE
(3 layer)
1 (3 ounce) package orange jello
1 (3 ounce) package strawberry
Jello
1 (3 ounce) package lemon jello
½ cup crushed pineapple,
drained
1 raw carrot, grated
1 small package cream cheese
1½ cups whipped topping
Prepare strawberry jello in a 9
x 13 inch pan. Refrigerate until set. Prepare lemon jello. Refrigerate
until
syrupy. Combine softened cream
cheese and whipped topping. Beat on low until thick. Combine with
lemon jello until creamy. Beat
on low until well mixed. Pour over strawberry jello mixture. Refrigerate
until set. Prepare orange jello.
Refrigerate until syrupy. Add pineapple and carrots to orange jello. Pour
over lemon/cream mixture. Refrigerate.
ORANGE PEACH REFRESHER
2 medium peaches or 4 medium apricots
1 cup orange juice
¼ cup nonfat dry milk powder
8 ice cubes
Pit and peel peaches or apricots.
In blender combine orange juice, milk power, ice cubes and fruit. Cover
and blend until smooth. Pour into
2 glasses. One serving equals 69 calories, 15 grams carbohydrate, 2
grams protein, 0 gram far. Recipe
from Calorie Trimmed Recipes, Better Homes and Gardens.
IRISH BANNOCK
8 ounces whole wheat flour
4 ounces plain flour
1 teaspoon soda
1 teaspoon salt
Combine dry ingredients well. Stir
in enough buttermilk until dough is firm. Set on board. Spread with
flour. Place in greased tin. Bake
in moderate oven for about 45 minutes.
We've included our best and most
requested new recipes, and a few that we were able to include in the
last issue.
Things are busy at WMT and with
the Open Line. Dave and I will be out and about on a few occasions in
June, and look big forward to meeting
a lot of you Join us for WMT Day on the River June l, for the
Rotary Auction (7-10 pm) on June
4, "Best Beef" live broadcast on June 9, WMT Day at Adventureland
an June 22, and the 6th Annual
Rock'n Roll reunion on June 28. Wow ... what a schedule.
I hope each of you have something
special to plan and look forward to in the next couple of months.
S.K.R.
WMT RADIO
P. 0. BOX 2147
CEDAR RAPIDS, IOWA 52406
365-0600 1-800-332-5401
THE WMT OPEN LINE
Six issues per year published bi-monthly
by the WMT
Stations, Inc., P.O. 2147, Cedar
Rapids, Iowa
subscription Rate: $3.00 Per year
Dave Hinman, Editor
Sharon Reeves, Production Coordinator
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