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As you know, some editions of this bi monthly labor of love have a kind of "theme". Some don't. This is one that doesn't. But if it did, I guess the theme would have to be "recipes to keep warm by". (Hasn't this been a winter to forget!) Not all of what follows falls into this category, of course; but if this modest compendium helps to brighten your frozen spirits and warm your appetite, then its purpose will have been well served. Remember: Spring is only a few. short weeks away. Thank heavens!
Jim Rogers
We begin with a spate of the "best of Denis Bracken". scrumptious sounding recipes culled from our afternoon CBS feature. "MEET THE COOK".
MAXWELL'S CREAM OF SPINACH SOUP
Charlie Rivezzo, owner of Maxwell's Restaurant in Beverly Hills, California
1 quart chicken stock
1 pound fresh spinach
1 onion, chopped
2 teaspoons shallots, finely chopped
½ teaspoon garlic, finely
chopped
1 cup cream
Sauté onion, shallots and garlic in a little oil until lightly browned. Add chicken stock and spinach which has been blanched. Simmer for 15 minutes. Place mixture in blender and blend until smooth. Return mixture to cooking pot and place on low heat. Add cream and stir. Blend two teaspoons butler with three teaspoons flour and add to mixture. Stir until smooth. Season to taste and serve.
PUFFED CHEESE HORS D'OEUVRES
Sue Kranwinkle
8 slices good white bread
1 egg plus 1 egg yolk beaten together
1 cup fresh grated Parmesan cheese
¼ teaspoon salt
Trim the crust from the bread and cut into ½ inch cubes. Mix the eggs with the Parmesan cheese and salt. Lightly coat the bread cubes with this mixture. Bake in a preheated 425° oven for six to eight minutes. Serve hot or freeze and heat later. Dust with paprika.
CARROT COCONUT CAKE
Danielle Branton
1 cup grated raw carrots
¾ cup coconut crumbs
1 cup raw honey or maple syrup
1 teaspoon vanilla extract
6 eggs, separated
¼ teaspoon salt
1 cup raw cashews, ground (or any
nuts)
In a large bowl, blend carrots, coconut crumbs and honey. Add vanilla and blend. Add salt to egg yolks and beat until creamy. Fold egg yolks into carrot mixture. Let stand for at least a half hour until it has soaked up the moisture. Add ground nuts and blend. Beat egg whites until stiff. Fold into other ingredients Pour into ungreased angel food pan. Bake in 450° oven for 25 minutes. Turn heat to 350° and bake for 20 to 25 minutes longer or until done.
POTATOES SIMMERED IN CREAM
Irena Chalmers
5 large baking potatoes
2 cups whipping cream
2 tablespoons butter
2 cloves garlic, crushed
½ teaspoon salt
1/3 cup grated Parmesan cheese
freshly ground black pepper
Peel potatoes and cut into very thin, uniform slices. Simmer cream, butter, garlic and salt in a small saucepan until the quantity has reduced to 1½ cups. Butter a small casserole and arrange the potatoes in layers. Between each layer, add a little Parmesan cheese and freshly, ground black pepper. Pour the reduced cream over the potatoes. Cover with a tightly fitting lid and place in the oven (300°) for 1¼ hours until the potatoes are tender.
COOKING CUE: Use ground liver as half the meat in your favorite meat loaf Recipe. This gives you a nourishing and fine flavored loaf.
HOUSEHOLD HINT: To keep cutting boards clean, sprinkle salt on them and then scrub well with the cut half of a lemon. Rinse with clear water and dry well.
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SOUR CREAM SEAFOOD LOAF
Don Fitzgerald
2 16 ounce cans salmon or tuna
2 cans New England clam chowder,
undiluted
1 teaspoon instant minced onion
2 tablespoons dry bread crumbs
1½ cups dairy sour cream
2 tablespoons chopped chives or
green onion
Combine salmon or tuna. chowder onion and crumbs. Spoon into a greased 8 x 8 inch baking dish. Spread sour cream over top and sprinkle with chives. Bake 20 to 25 minutes at 375°. Serves six to eight.
BLACK VELVET
Jackie Olden
1 package chocolate fudge cake mix
3 ounce package chocolate fudge
instant pudding mix
4 eggs
½ cup water
½ cup cooking oil
½ pint sour cream
1 12 ounce package chocolate chips
Mix all ingredients adding one third of the chocolate chips. Pour into lightly greased bundt pan, alternating layers of cake batter and chocolate chips (start with batter.) Bake in 350° oven 50 to 60 minutes. When cake is cool. remove from pan and garnish with whipped topping.
CRANBERRY COFFEE CAKE
Don Fitzgerald
3 tablespoons butter or margarine,
melted
1/3 cup honey
¾ cup whole cranberry or
orange cranberry relish
2 packages refrigerator biscuits
Brush butter over bottom of a tube pan (eight or nine inch.) Mix together honey and cranberry relish. Spoon mixture into pan. Arrange biscuits on end around outer edge of pan. Bake ten minutes at 425°, then reduce heat to 400° and bake 20 to 25 minutes longer, or until biscuits are browned on top and inner edges. Let cake stand five minutes before turning upside down on a serving plate. Serve hot.
PRESIDENTIAL PEANUT CUP
Jackie Olden
1½ ounces brandy or rum
2 drops vanilla
2 tablespoons peanut butter
1 cup milk
1 tablespoon sugar
Dash of nutmeg
Blend all ingredients except nutmeg in blender. Pour over crushed ice and shake. Serve topped with nutmeg with salted peanuts on the side. Serves one.
JACKIE'S EGGS PORTUGAL
Jackie Olden
8 slices of white bread (without
crusts)
¾ pound grated cheddar cheese
1½ pounds skinless sausage
links
4 eggs
2½ cups milk
¾ tablespoon prepared mustard
1 can (10 3/4 ounce) cream of mushroom
soup
¼ cup dry vermouth
1 can (4 or 5 ounce) sliced mushrooms
Cut sausage links into thirds and brown. Cube bread and place in a 9 x 13 inch casserole. Top with cheese and cooked sausage Mix together eggs. milk. Mustard and a small dash of salt. Pour over casserole. Place casserole in refrigerator and let stand overnight. Next morning, blend together soup and mushrooms with dry vermouth. Pour over casserole. Bake for 1½ hours at 300°. Serves ten.
CREAM OF AVOCADO SOUP
Don Fitzgerald
2 California Avocados, peeled and
seeded
1 (13 to 14½ ounce) can
evaporated milk
½ teaspoon celery salt
½ teaspoon garlic salt
¼ teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup chicken broth
Mix ingredients in blender or mixer until smooth. Chill well for several hours. Serve garnished with watercress if desired.
To serve hot: Gently heat blended ingredients. Do not boil. Serve warm with garlic croutons if desired. Serves six.
TOMATOES PROVENCALES
Robaire
4 large tomatoes
Salt and pepper
1/3 cup fine dry bread crumbs
4 minced garlic cloves
4 tablespoons minced parsley
4 tablespoons olive oil
Slice off the top of the tomatoes, put them in a well buttered baking dish. Season with salt and pepper. Mix the bread crumbs, garlic and parsley. Moisten the mixture with the olive oil. Coat the tomatoes with the mixture. Bake in a preheated oven at 350° for 15 minutes. Serves four.
TIP: When cutting fat from steaks or ham prior to cooking, instead of using a knife, use a pair of scissors it works easier and faster.
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ASPARAGUS IN BUTTER SAUCE
Robaire
30 to 36 asparagus spears
3 hard boiled eggs
7 ounces butter
Fresh bread crumbs
Salt
Chopped parsley
Tie asparagus spears in bundles and cook in a large quantity of boiling, salted water. Drain. Arrange spears on a platter, sprinkle tips with grated egg yolk. Brown a handful of bread crumbs in the butter, but be careful not to burn. Serve the sauce very hot in a separate dish. Garnish with chopped parsley. Serves six.
FAKE FROSTED FLOAT (LOW CALORIE)
Jim Backus
2 cups ice cold water
5 ice cubes
2 saccharin tablets or equivalent
2 level tablespoons cocoa
½ teaspoon vanilla, rum
or brandy extract
8 ounces powdered skim milk
Place the water and ice in a blender. Set the blender on frappe Continue mixing until the ice cubes are mushy. Add remaining ingredients and continue adding ice until the float can't take any more.
This recipe was given to me by my brother's fiancée. It's already become a family favorite.
TOMATO MANICOTTI
1 8 ounce can tomato sauce
1½ cups water
1 envelope spaghetti sauce mix
½ pound lean ground beef
2 tablespoons chopped parsley
2 tablespoons instant minced onion
¼ teaspoon each oregano
and marjoram
1 cup cottage cheese
2 cups shredded mozzarella cheese
½ cup Parmesan cheese
In a small sauce pan blend water, tomato and spaghetti sauce mix. Simmer uncovered 10 to 12 minutes. Pour ½ of the sauce into a shallow baking dish. In a large bowl, combine beef, parsley, onion, oregano, marjoram, and cottage cheese. Mix with your hands until combined. Divide mixture among 8 shells and stuff mixture into shells from each end. Place shells in pan; pour remaining sauce over shells. Cover dish and bake at 350° for 30 minutes. Remove and sprinkle on mozzarella and parmesan cheeses. Return to oven uncovered for additional 10 minutes. Then serve. Makes 4 servings.
LENTIL SAUSAGE CASSEROLE
1½ cups dry lentils
2 cups water
½ teaspoon salt
2 tablespoon parsley
1 bay leaf
Cover the lentils with the water. Simmer for 30 minutes or until tender. Meanwhile, brown and drain 1 pound of pork sausage. Add: ½ cup of chopped onions and 1 celery stalk, cut up, and a little garlic powder. Add the lentils. Stir. To this, add 1 can of tomatoes. Top with parmesan or mozzarella cheese, in a greased casserole dish. Bake at 350° for 15 minutes; then uncover and bake for 15 minutes more. Serves 6.
"CRUMBY" GREEN BEAN CASSEROLE WITH CHEESE
½ teaspoon chopped onion
2 tablespoons butter
2 tablespoons flour
½ teaspoon sugar
½ teaspoon salt
Dash of pepper
½ cup milk
½ cup sour cream
2 1 pound cans green beans
4 ounces Swiss cheese, shredded
1/3 cup Corn Flake crumbs
1 tablespoon butter
Cook onion in butter 1 minute. Blend in flour, sugar, salt and pepper. Add milk. Cook until smooth. Remove from heat and add sour cream. Mix beans and cheese. Spread 1/3 beans in casserole, put a layer of sauce over the beans. Alternate layers, ending with the beans. Combine Corn Flake crumbs and melted butter. Spread on top of casserole. Bake at 400° for 20 minutes.
OATMEAL PIE
(tastes like pecan pie)
3 eggs, well beaten
2/3 cups white sugar
1 cup brown sugar
2 tablespoons butter
2/3 cup quick cooking, oats
2/3 cup coconut
1 teaspoon vanilla
¼ cup water
½ teaspoon salt
Blend all ingredients together. Pour into an unbaked pie shell. Bake at 450° for 10 Minutes. Then, reduce heat to 350° for an additional 20 to 25 minutes.
TIP: To remove fat from hot soup, swish an ice cube covered with a thin cloth back and forth in the soup. Once the fat has been collected on the cloth, remove the cloth and the cube.
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MIKE ROY'S FAMOUS FISH BATTER
1 cup flour
½ cup rice flour
½ teaspoon sugar
½ teaspoon ginger
1 teaspoon salt
2 eggs
½ cup milk
1 cup beer
Mix all together well. Coat fish and deep fry.
Here's a tip to help settle one of the most perplexing problems for fishermen and their wives. How long do you cook the fish you've just caught? James Beard is the author of many cookbooks. He's one of America's distinguished food experts. His latest book is James Beard's New Fish Cookery. In it, Beard explains a new procedure that he says will take the guesswork out of cooking fish. The procedure was developed by Canada's Board of Fisheries. And it's been tested with unqualified success in Beard's own kitchens and cooking classes for the past eight years. Beard says no matter what kind of fish you buy and regardless of how you plan to cook it, you can apply his new rule to determine the length of time of cooking. Here's what you do: Measure the fish at its thickest point its depth, not across the fish. Then, cook it exactly 10 minutes per inch or any fraction thereof. In baking, cook the fish at 450°.
RUNZA (a Norwegian food)
Dough:
2 cups warm water
2 packages dry yeast
½ cup sugar
½ teaspoon salt
1 egg
¼ cup butter, melted and
cooled
6½ cups flour
Mix water, yeast sugar and salt and stir until dissolved. Add egg and melted shortening. Stir in the flour. Put in the refrigerator for 4 hours.
Filling:
1½ pounds hamburger
½ cup chopped onions
3 cups shredded cabbage
½ cup water
1½ teaspoons salt
½ teaspoon pepper
A dash of tabasco
Brown hamburger and onion. Drain. Add cabbage, seasonings and water. Simmer 15 to 20 minutes. Cool completely. Roll dough into an oblong shape and cut into 16 little squares. Divide hamburger mixture between the 16 squares. Fold sides over meat. Place on greased cookie sheet. Bake at 350° for 20 minutes.
NOODLE AND HAM CASSEROLE
(with homemade noodles)
When making the noodles, roll out thick and cut into small (½ inch) squares. These are called flicky (FLEE- CHKY). Boil noodles and drain. Butter a casserole (or a pan) generously. Put in a layer of noodles. Then add a layer of cubed, leftover ham. Continue layering, ending with a layer of noodles. Then, beat together 2 eggs and 2 cups of milk. Pour over the noodles and ham. Dot with butter. Bake at 350° until brown, about 30 to 45 minutes. Note: May add 1/8 teaspoon mace and ½ teaspoon grated lemon rind to season the casserole.
MACARONI SUPREME
Use 2½ cups of elbow macaroni. Boil and rinse. Rinse well in cold water. Butter a 9 x 12 inch baking dish (glass). Dump the macaroni into the buttered baking dish. Mix into the noodles one can of undiluted cheddar cheese soup. Sprinkle ½ to ¾ teaspoon onion salt over the top. Then, add ½ pound of cubed sharp cheddar cheese. Cover with enough milk, just so you cover it. Stir it all together. Salt and pepper to taste. Finally, lay some slices of American cheese on top. Garnish it with grated cheddar cheese and a little paprika. Bake at 325° for about 1 to 1½ hours. Serves a bunch!
SWISS / TUNA SCALLOP
2 cups coarsely crushed soda crackers
1 can cream style corn
1 can tuna, drained and flaked
3 ounces Swiss cheese, grated or
cup up
A little diced pimento
1 cup milk
2 tablespoons butter
1 tablespoon onion, chopped
Combine the crackers, corn, tuna. cheese and pimento. in a saucepan, combine milk, butter and onion until the butter melts. Pour over the tuna; toss lightly and pour into a baking dish. Bake at 350° for 45 minutes.
CHEESE SOUFFLÉ - GEORGIA STYLE
½ cup grits
2 cups boiling water
½ pound sharp cheddar cheese,
grated
2 small eggs, beaten
¾ stick butter
½ teaspoon salt
1 clove garlic, crushed and chopped
fine
½ teaspoon savory salt
1½ teaspoons tabasco sauce
½ teaspoon paprika
Cook the grits in boiling water with salt until thick. Combine all the remaining ingredients. Add to the hot grits. Bake at 300° in a greased casserole for one hour. Test as you would for custard.
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In early February, a listener asked for some new ideas for fixing cabbage. Herewith, a sampling of the responses we fielded on the air:
CABBAGE TIPS
Chop into a heavy pan. Add just a little water with 3 to 4 tablespoons butter and some chopped pimento and then steam (slowly) over low heat. May add a little sunflower or caraway seeds.
CABBAGE CASSEROLE
Shred one small head of cabbage. Sauté one pound of ground beef and drain. In a casserole, put in the cabbage and then add the meat (on top of the cabbage). Add ½ to ¾ cup raw rice plus one big can of tomatoes. Bake covered at 350° for about one hour.
QUICK CREAMY CABBAGE
6 cups shredded cabbage
½ teaspoon salt
½ cup water
1 3 ounce package cream cheese,
cut into pieces
½ teaspoon celery seed
A dash of pepper
Cook cabbage in salted water for about 5 minutes in a covered pan. Do not drain. Add remaining ingredients and stir until the cheese melts. Serves four.
CHINESE STYLE SHRIMP
¼ cup salad or peanut oil
1½ pounds medium sized shrimp
1 clove garlic, minced
1 tablespoon soy sauce
1 tablespoon lemon juice
1½ cup hot chicken broth
1 package frozen peas, thawed
3 tablespoons cornstarch
¼ cup cold water
1 cup water chestnuts, thinly sliced
3 cups hot cooked rice
In a 10 inch deep skillet, heat the oil. Add shrimp and cook gently, turning until they turn pink. Add the soy sauce, garlic, lemon juice, peas and hot broth. Simmer until tender, about 3 to 5 minutes. Stir together the cornstarch and cold water: add this and the water chestnuts together stirring constantly until thickened and dear. Pour over the hot rice.
NOTE: The Federal Energy Administration says you can save about one third of the energy and operating costs of your dishwasher simply by turning the dishwasher off after the final rinse. Just prop the door open a little and let the dishes air dry
ZUCCHINI WHOLE WHEAT BREAD (a California recipe)
3 eggs, beaten
1 cup oil
2 cups brown sugar (light)
2 cups of frozen grated zucchini
2 teaspoons vanilla
Beat all ingredients together. Then, mix the following dry ingredients:
3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
½ cup chopped nuts
Add the dry ingredients to the first mixture and blend well. Grease a large loaf pan. Pour in the batter Bake at 325° for about 65 to 75 minutes. Makes one large loaf.
Here's a recipe for marinated pork shoulder blade steaks from Jayne Hager of the National Livestock and Meat Board, who was an "Open Line" guest early in January:
MARINATED PORK SHOULDER BLADE STEAKS
Marinade:
1 can of beer
1 small jar of Bar-B-Que sauce
1 clove garlic, crushed
Combine these ingredients. Marinate the steaks overnight in the refrigerator. Turn the meat in the morning. In the evening, broil the steaks to medium or medium rare.
TIP: You can stretch bacon by cooking it crisply and crumbling it. Then folding it into scrambled eggs just before the eggs set.
MARINATED CARROTS
5 cups sliced uncooked carrots (or,
4 cans of carrots, drained)
1 bell pepper, cut into pieces
1 large onion, cut into small pieces
1 cup tomato soup
1 cup sugar
¾ cup vinegar
½ cup oil
1 teaspoon salt
1 tablespoon prepared mustard
1 tablespoon worcestershire sauce
½ teaspoon black pepper
Cook the carrots for 5 minutes only. Toss the carrots, raw peppers and onion in a large bowl. Mix the other ingredients and pour over the vegetables. Pour into a sealed container and store in the refrigerator.
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OLD-FASHIONED CORNSTARCH PUDDING (a recipe more than 50 years old)
4 tablespoons cornstarch
¼ cup brown sugar
½ cup white sugar
¼ teaspoon salt
¼ cup water
Add this to 2½ cups milk. Add about ½ cup raisins and 1 teaspoon vanilla. Cook until thick.
A DRY-MIX VARIATION OF CORNSTARCH PUDDING
1 1/3 cups dry milk powder
2/3 cups sugar
½ cup cornstarch
½ teaspoon salt
Mix dry ingredients together and store to use. Begin with 1 cup plus 2 tablespoons of the pudding mix and add 2 cups of water. Cook as usual until it becomes thick. Remove from heat and add: 2 tablespoons butter and 1 teaspoon vanilla.
HOUSEHOLD HINT: If you plant red flowers around doorways and the patio, you won't be bothered by stray bees. Bees don't like that color.
QUICK' N EASY BAR
Line a 12 x 15 inch jelly roll pan with foil. Then grease the foil Layer with whole soda crackers on the foil. Boil for 3 minutes: 1 cup butter and 1 cup brown sugar. Spoon the sugar/butter mixture over the soda crackers. Bake in a 400° oven for 5 minutes. Cool slightly. Frost by melting a 12 ounce package of chocolate chips. Spread over the top and sprinkle with chopped nuts.
TIP: Here's an energy saving tip from the Federal Energy Administration: Clean the heating elements and reflections on your stove. They'll reflect the heat better. shorten the cooking time, and lower your gas or electricity costs.
OREO DESSERT
1 regular package Oreo chocolate
cookies, crumbled
1/3 cup butter
Mix the crumbled cookies with the butter. Reserve half for topping. Press the other half into the bottom of an ungreased 9 x 12 inch pan. Cover the crust with ½ gallon of softened ice cream (any flavor). Cover this with one can of Hershey fudge topping, not the chocolate syrup. Cover the fudge topping with a 9 ounce carton of Kool Whip. Garnish with remaining crumbs. Refrigerate 4 hours or freeze in the freezer.
NEVER-FAIL PIE CRUST
(from TV "Home Fair")
Sift together 3 cups of flour and 1 teaspoon salt. Work 1 cup of lard into the flour. Beat together 6 tablespoons water, 1 tablespoon vinegar, and 1 egg. Add to the lard and flour. Makes enough for two 2 crust pies.
ANOTHER NEVER-FAIL PIE CRUST
(with lard)
3 cups of flour
1 teaspoon salt
1 level cup of lard
Work these ingredients together. Then mix: 1 teaspoon vinegar, 5 tablespoons milk (or water) with 1 slightly, beaten egg. Work this into the flour/lard mixture. Blend well. Divide dough into 4 equal portions. Makes two 2 crust pies.
TIGER COOKIES
1 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
½ teaspoon salt
1 teaspoon baking soda
2 cups flour
3 cups of Corn Flakes crushed
1 cup (small package) chocolate
chips
Cream the butter and sugar. Add the eggs. Mix well. Stir in the flour, cereal and other dry ingredients. Mix well. Melt the chocolate chips and swirl them through the batter, leaving streaks of chocolate. Bake on ungreased cookie sheets at 375° for about 10 to 12 minutes. Cool. Makes 4 to 5 dozen.
EASY ORANGE CHIFFON PIE
1 small package instant vanilla
pudding mix
½ cup undiluted, frozen
orange juice
½ cup water
1 2 ounce envelope of Dream Whip
(whipped)
1 to 2 tablespoons grated orange
rind
Combine the pudding mix, orange juice, water and rind. Beat until mixture is nice and thick. Whip topping mix and add to the first mixture. Pour into a prebaked pie crust or graham cracker shell. Chill. (Note: you may want to top with more whipped topping).
CREAM CHEESE FROSTING
1 8 ounce package cream cheese,
room temperature
1 pound powdered sugar
Beat the cheese until fluffy. Gradually, beat in the sugar. Add a small amount of cream if necessary. Add 2 teaspoons vanilla.
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Here are a number of candy and assorted "goody" recipes that were "leftover" from the Holiday Season.
AUNT BILL'S BROWN CANDY (from Oklahoma)
3 pints granulated sugar (6 cups)
1 pint milk or cream (or half n
half)
¼ pound butter
¼ pound baking soda
1 teaspoon vanilla
1 pound of nutmeats (pecans)
This will involve two people. First. pour 1 pint of sugar into heavy pan. Stir with a wooden spoon. Do not let syrup get too brown. Stir sugar over low heat; add the syrup to the other 4 cups of sugar and the cream, which you have brought to boiling. Pour slowly. Cook this to the soft ball stage. Then, add soda. Immediately add the butter, stirring slowly until it melts. Remove from heat for about 20 minutes. Add the vanilla and begin beating with the wooden spoon. Add the nutmeats and pour into buttered pan. Makes about 4 pounds of candy.
CHERRY MASH CANDY
1 can sweetened condensed milk
2 pounds confectioners sugar
2 boxes of Instant Cherry Frosting
mix
1 teaspoon vanilla
1 large jar of maraschino cherries
(10½ ounce size)
Reserve juice from cherries
Chop the cherries. Then mix all ingredients together. Roll into small balls. Freeze Now, melt 2 large (12 ounce) packages of chocolate chips and 1 bar of paraffin. Add to this 1 pound chopped peanuts. Dip the cherry balls into the chocolate mixture. Put on wax paper to set.
EXQUISITE EGG NOG
4 eggs, separated
1 can Eagle Brand sweetened condensed
milk
¼ teaspoon salt
1 teaspoon vanilla extract
4 cups (1 quart) homogenized milk
1 cup bourbon or brandy, optional
nutmeg
In a larger mixer bowl, beat egg yolks until thick and light. Gradually beat in sweetened condensed milk, salt. vanilla and milk. In a small bowl, beat egg whites to soft peaks; gently fold into sweetened condensed milk mixture, if desired, stir in bourbon or brandy. Pour into chilled punch bowl or serving cups. Garnish with nutmeg. Refrigerate any leftovers.
TIP: Your pork roast will have the delicious flavor of Chinese pork if sprinkled with celery seed before roasting. Baste with ½ cup of soy sauce when almost done.
UNCOOKED PEANUT BUTTER CANDY
1 cup dry milk (powder)
½ cup honey
½ to ¾ cups peanut
butter (chunky or smooth)
Mix all together until smooth in electric mixer. Form into a roll and chill in the refrigerator until hard. Slice and serve. NOTE: You may want to add ½ teaspoon vanilla.
Here's an old stand by, which is very similar to what is called the "Ranger Cookie"
OATMEAL/RICE KRISPIE COOKIES
Mix the ingredients in the order given:
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon soda
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon vanilla
1 teaspoon imitation flavoring
(coconut, etc.)
2 cups "quick oatmeal"
2 cups flour
2 cups Rice Krispies or Corn Flakes
May add 1 cup nuts, chocolate chips,
or flaky coconut
Mix and shape into balls: flatten with a fork. Bake for 10 minutes at 375° on an ungreased cookie sheet. Makes a big batch, about 6 dozen.
KIX KARAMEL KLUSTER
¼ cup butter
1 cup sugar
4 cups Kix
Melt butter in a heavy 3 quart saucepan over medium high heat. Add the sugar; stir frequently with a wooden spoon while mixture melts and begins to turn golden (4 to 5 minutes). Butter and sugar may separate, but don't worry about it. Cook and stir until the mixture is light and golden and no longer granular. About 1 to 2 minutes. Do not overcook! Remove from heat and quickly add the KIX. Mix until completely coated. Immediately spread on ungreased cookie sheet. Cool. Break into bite sized pieces.
DUMP SALAD
1 can apricot pie filling
1 9 ounce carton of Kool Whip
1 #2 can of crushed pineapple,
undrained
1 can sweetened condensed milk
Dump all together. Pour into a 9 x 13 inch loaf pan or into cup cake paper molds. Sprinkle the top with chopped nuts and freeze. Remove 20 minutes before serving.
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Here's a "holiday" recipe that stirred up a lot of talk. It's tricky - but worth the effort.
SPONGE CANDY
1 cup sugar
1 cup dark corn syrup
1 tablespoon vinegar (light)
1 tablespoon baking soda
Combine sugar, corn syrup and vinegar in a saucepan (3 quart size). Cook over medium heat until sugar dissolves, stirring. Continue cooking, without stirring until it reaches 300° on a candy thermometer. Remove candy from heat. Quickly, stir in the baking soda and mix well. Pour into a buttered 9 x 9 x 2 inch pan. Do not spread. Cool and break into pieces.
INAUGURAL BARS
1/3 cup butter
½ cup smooth peanut butter
½ cup brown sugar
½ cup honey
1 to 1½ cups salted peanuts
2 cups of dry, crispy cereal (like
Rice Krispies)
Combine butter, brown sugar, peanut butter and honey over low heat, stirring until well blended. Add the peanuts and cereal. Pour into a greased 9 inch square pan. Cool. Frost.
FROSTING FOR INAUGURAL BARS
½ cup peanut butter
1 cup chocolate chips
Melt together, stirring constantly, over low heat. Frost quickly.
NOTE: Dry macaroni, spaghetti and rice triples in bulk when cooked; noodles double in bulk.
AN EASY NO-BAKE CANDY
1 small package chocolate chips
1 small package butterscotch chips
1 small can Chinese noodles
l small package salted peanuts
Melt chips together in the top of a double boiler. Stir in the noodles and nuts and drop by teaspoonfuls onto wax paper. Cool.
ANOTHER EASY NO BAKE CANDY
1 small package butterscotch chips
1 small jar of peanut butter (½
to 1 cup)
Melt together in top of double boiler. Then, add 2 cups of corn flakes. Drop by teaspoonfuls onto wax paper. Cool.
RUSSIAN TEA MIX
2 cups Tang
1½ cups sugar
1 cup instant tea
1 teaspoon cinnamon
1 teaspoon doves
1 package (3 ounce size) sweetened
lemonade mix
Mix together and store in an air tight container. To use: add about 1 to 2 teaspoons of the mix with hot water per cup.
HOT CHOCOLATE MIX
1 cup cocoa
1 to 1½ cups powdered sugar
11 cups of non fat dry milk
6 ounces non dairy creamer
Mix dry ingredients and store in a large, air tight container. To use, mix 3 tablespoons of mix per cup of hot water.
