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November is the month of Thanksgiving. And this month's bulletin should help you prepare that table of tables for your family and friends. It's hard for me to use the word Thanksgiving without expressing my thanks to you for the help you've been and I hope, continue to be, on the Open Line. Your help appears both on the air and in the bulletin in the form of recipes as well as telling your friends about the Open Line and inviting them to listen in each afternoon. So thank you, and add my thanks to you when you count your blessings this Thanksgiving.
PUMPKIN DATE TORTE
½ cup chopped dates
½ cup chopped walnuts
2 tablespoons flour
¼ cut butter or margarine
1 cup brown sugar
2/3 cup cooked pumpkin
1 teaspoon vanilla
2 eggs
½ cup sifted all purpose
flour
½ teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon baking soda
Mix dates, nuts and two tablespoons flour set aside. Melt butter over low heat. Blend in brown sugar and remove from heat. Stir in pumpkin and vanilla. Beat in eggs one at a time. Sift dry ingredients together and add to the pumpkin mix and mix thoroughly. Stir in floured dates and nuts. Turn into greased 9 by 1½ inch round baking pan. Bake in moderate oven at 350° for 20 to 25 minutes. Serve warm with whipped cream.
PUMPKIN ICE CREAM PIE
1 cup canned pumpkin
½ cup brown sugar
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1 quart of slightly softened vanilla
ice cream
Blend first six ingredients together. Then fold, in ice cream. Pour into pie shell of your choice (cookie, graham cracker etc.), and freeze. (Mrs. Leon Lammers, Cedar Rapids)
BUTTER STRETCHER
1 envelope of unflavored gelatin
2 cups skim milk, divided
1 pound softened butter
Stir gelatin in half of the skim milk to soften. Place over low heat until gelatin is dissolved. Then, with remaining milk, gradually whip into softened butter. Whip until doubled in bulk. Refrigerate until used.
AMANA'S OLD FASHIONED BROWN SUGAR
COOKIES
No shortening
3 eggs
½ pound brown sugar
1½ cup flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon lemon flavoring
Beat eggs in small bowl and add sugar. Then add flour, salt and baking soda. Add lemon flavoring. Bake at 350° for ten minutes on greased cookie sheets. (Mrs. Karl H. Peterson, Des Moines)
CRANBERRY PIE FILLING
Combine ¾ cup raisins, 3 cups cranberries, 2 tablespoons cornstarch, 1½ to 2 cups sugar, ½ cup orange juice, 1½ teaspoon vanilla and a pinch of salt. Heat to boiling, stirring. Cook until berries pop open. Pour into hot sterilized jars to use later or a pie filling.
OPEN LINE LONG DISTANCE NUMBER 800-332-5401
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TATER DIPPED CHICKEN
Melt 1/3 cup butter in pan. Set oven at 350°. In a bowl, combine 1 egg, 2 tablespoons water, 1½ teaspoon poultry seasoning and beat together. Dip chicken in mixture and roll in instant mashed potato flakes. Lay in melted butter. Season to taste. Bake thirty minutes, then turn each piece over for another thirty minutes.
CRISPY BAKED CHICKEN
1 small chicken, cut up
1 stick of melted margarine
Potato chip crumbs
Onion salt
Dip chicken in melted margarine, then the potato chip crumbs. Sprinkle with onion salt. Place in shallow pan and pour excess margarine over chicken. Bake for one to one and a half hours at 350°. It does not need to be turned.
TRIPOLI SESAME FRIED CHICKEN
1 chicken, cut up
1 egg, beaten
½ cup milk
1 cup flour
1 teaspoon baking powder
2 teaspoons salt
2 teaspoons paprika
¼ teaspoon pepper
2 tablespoons sesame seeds
¼ pound butter.
Mix egg and milk together. Mix flour, baking powder, salt, paprika, pepper and sesame seeds together in another pan. Melt butter in a shallow pan in oven preheated to 400°. Dip chicken in beaten egg and milk mixture, then flour mixture. Dip chicken in butter to coat both sides. Bake skin side down first for thirty minutes then turn and bake the other side for thirty minutes.
BREADED BAKED CHICKEN
Bread chicken pieces. Put in a very shallow pan. Pour a stick of melted margarine over the chicken and bake at 350° for one hour. Then raise heat to 450° and bake till crisp as desired.
WILTON WACKY CAKE
1½ cup flour
1 cup sugar
3 tablespoons cocoa
1 teaspoon soda
½ teaspoon salt
1 tablespoon vinegar
6 tablespoons melted shortening
1 teaspoon vanilla
1 cup cold water
Sift dry ingredients into oblong baking dish. Make three wells. Put vinegar in one, vanilla in one, and shortening in the other. Cover with cold water Stir to mix with a fork. Bake at 350° for 24 minutes.
BOILED FROSTING: Combine 6 tablespoons softened butter, ¾ cup brown sugar, 4 tablespoons rich cream and ½ cup chopped nuts and spread over hot cake. Place under broiler until it bubbles.
VERMONT JOHNNY CAKE
2 cups sifted flour
4½ teaspoons baking powder
¼ teaspoon salt
1 cup corn meal
3 eggs, beaten
1 cup milk
½ cup White Karo syrup
¾ cup melted shortening
Sift first three ingredients together. Add corn meal and mix thoroughly. Combine remaining ingredients and add to dry ingredients. Stir only enough to dampen all the flour. Pour into greased pan and bake for 30 minutes at 400°.
MAYONNAISE CHOCOLATE CAKE
2 cups flour
1 cup sugar
2 teaspoons soda
½ cup cocoa
¼ teaspoon salt
1 cup mayonnaise
1 cup cold water
1 teaspoon vanilla
Combine all ingredients, mixing well. Bake in two greased 8 or 9 inch pans in an oven preheated to 350° about 30 minutes or until wooden pick inserted in center comes out clean. Cool and frost. (Mrs. R. A. McLaughlin, Cedar Rapids)
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MONTICELLO CARROT SALAD
2 cups grated carrots
juice of one lemon
¾ cup sugar
¼ teaspoon salt
Mix altogether and pour over carrots just before serving.
ROAST BEEF MINCE MEAT
2 cups chopped apples
1 cup chopped cooked beef
1 cup chopped suet
1 cup brown sugar
½ cup raisins
½ cup orange marmalade
1 teaspoon salt
½ teaspoon allspice
1 teaspoon cinnamon
½ teaspoon nutmeg
juice of one lemon
Bring all to boil for five minutes. Let stand one hour before using or canning.
SOUR CREAM DONUTS
3 eggs
1½ cup sugar
1 teaspoon soft butter
1 cup sour milk
2 teaspoons sour cream
4 cups flour
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon vanilla
Beat eggs slightly and add to sugar. Beat together and add butter, sour milk and sour cream. Mix well. Add remaining ingredients. Mix well and chill. Roll out on floured board and cut with donut cutter. Fry in deep fat.
LEMON FILLING
Grated rind of one lemon
juice of one lemon
2 egg yolks beaten
1 cup granulated sugar
2 tablespoons flour or cornstarch
1 cup hot water
pinch of salt
Add eggs to flour, sugar, lemon rind, hot water and salt. Then add lemon, juice. Cook in heavy pan or over hot water until thick and smooth.
BAKED DOUGHNUTS
1½ cup scalded milk
1/3 cup melted butter
¼ cup sugar
2 teaspoons salt
2 teaspoons nutmeg
½ teaspoon cinnamon
2 eggs
2 packages dry yeast
1 cup warm water
5 cups sifted flour
Melted butter
Sugar
Cool scalded milk, add butter and sugar, salt, spices and eggs. Mix until blended. Dissolve yeast in warm water. Blend yeast into milk mixture. Gradually beat in flour. Toss on floured board and knead until smooth. Shape in ball and put in greased bowl. Let stand until doubled in bulk. Roll out one half inch thick and cut with doughnut cutter. Place on greased cookie sheet 1½ inches apart. Brush with butter. Let rise until doubled. Bake at 425° for ten minutes. Brush with melted butter and dip in sugar. (Mrs. Glenn Bauer, Charles City, Iowa.)
CANNING TOMATOES
Peel tomatoes and put in wide mouth jars. Add 1 teaspoon salt and 1 teaspoon sugar to each quart. Fill jar with boiling water and seal. Place sealed jar in cooker. Cover with boiling water to neck. Cover cooker with rug and leave for 24 hours.
CEDAR FALLS FROZEN DESSERT
1 stick margarine
6 cups Rice Krispies
¾ cup coconut
¾ cup nuts
Melt margarine in large cake pan in oven. Combine melted margarine with other ingredients and bake 45 minutes at 250°. Drain on absorbent paper and cool. Put half of mixture in bottom of 9 by 13 inch pan. Pour ½ gallon of softened vanilla ice cream over mixture and top with the other half. Freeze.
GREEN TOMATO PRESERVES:
Combine 1 quart sliced green tomatoes, 1 quart sugar and 1 quart sliced lemons in a heavy skillet. Let set several hours. Then cook over low heat until tomatoes are clear. Seal in hot sterilized jars.
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BREAD PUDDING
4 slices buttered toast, cut in
quarters
½ cup raisins or coconut
or nuts
2 slightly beaten eggs
½ cup sugar
¼ teaspoon salt
1 cup Pet milk
1 cup boiling water
1 teaspoon vanilla
4 tablespoons sugar
¼ teaspoon cinnamon
Pour beaten eggs, sugar, salt, milk, water and vanilla over toast and raisins. Let stand 10 minutes. Sprinkle the four tablespoons sugar and cinnamon over the mixture. Bake at 300° until knife comes out clean.
VANILLA SAUCE FOR BREAD PUDDING:
In a small pan, place ½ cup sugar, 1 tablespoon cornstarch and a pinch of salt. Stir well. Then add 1 cup water slowly. Bring to boil till thick. Remove from heat and add 1 teaspoon vanilla. Do not refrigerate sauce.
SAILOR'S DUFF PUDDING
1 egg
2 tablespoons sugar
½ cup sorghum
½ cup boiling water
1 teaspoon soda
2 tablespoons melted butter
pinch of salt
1½ cup pastry flour
1 teaspoon baking powder
Dissolve soda in boiling water. Sift flour with baking powder. Beat egg, sugar and sorghum with mixer and add remaining ingredients. Put in a ten inch angel food cake pan and steam one hour.
SAUCE:
In a double boiler, cook one cup sugar and one cup butter. Remove from heat and cool till you can touch it with your finger. Stir in one egg and return to double boiler until it thickens (about three or four minutes). Add 1 tablespoon vinegar and serve over bread pudding.
SLOPPY JOES:
Combine one pound ground beef, one tablespoon shortening, two tablespoons flour or corn meal, 2 tablespoons brown sugar, 1 tablespoon WOR sauce, 1 teaspoon salt, ½ teaspoon chili powder and 1½ cup tomato juice. Simmer 15 to 20 minutes. Serves 6 to 8.
BREAD PUDDING
2 cups dry bread cubes
4 cups scalded milk
1 tablespoon butter
¼ teaspoon salt
¾ cup sugar
4 slightly beaten eggs
1 teaspoon vanilla
Soak bread in milk for five minutes. Add butter, salt and sugar. Pour slowly over eggs. Add vanilla and stir well. Pour into greased baking dish. Bake in a pan of hot water at 350° until firm (about 50 minutes).
CRANBERRY GOODIN PUDDIN
1 cup fresh cranberries
¼ cup sugar
1 egg
½ cup sugar
½ cup flour
¼ cup butter or margarine,
melted
2 tablespoons shortening, melted
Grease eight inch pie plate well. Spread cranberries over the bottom of plate. Sprinkle with ¼ cup sugar and nuts as desired. Beat egg well. Add ½ cup sugar gradually and beat until mixed. Add flour, melted butter and shortening to egg and sugar mixture. Beat well. Pour batter over top of cranberries. Bake in a slow oven 325°, for 45 minutes or until crust is golden brown. Cut like pie. Serve either warm or cold with generous scoops of vanilla ice cream. (Cedar Rapids Listener)
GREEN TOMATO RELISH
1 gal. green tomatoes, cored and
sliced
1 head of cabbage
12 sweet peppers
6 large onions
¼ cup salt
½ tablespoons black pepper
1 teaspoon celery seed
1 teaspoon mustard seed
2 quarts vinegar
7 cups sugar
Mix sugar, vinegar, salt, pepper and spices together. Boil 3 to 5 minutes. Add remaining ingredients after running them through a food chopper and draining off juice. Cook slowly until tomatoes are tender and relish is as thick as desired. Pack in hot jars and seal.
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