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Probably the less said about this Iowa winter of 1979 the better. Your Editor hopes that you'll be able to glean herein some culinary ideas that will warm your heart and stick to your ribs. Remember this: spring is just around the comer.
OLD WORLD SAUERKRAUT (CROCK POT) SUPPER
3 strips bacon, cut into small strips
1½ tablespoons flour
2 large cans (#2½) sauerkraut
2 small potatoes, cubed
2 small apples, cubed
3 tablespoons brown sugar
1½ teaspoons caraway seeds
3 pounds of Polish sausage, cut
into pieces
½ cup water
Fry the bacon until crisp. Drain and save the drippings. Add the flour to bacon drippings and blend well. Stir in the sauerkraut. Place the sauerkraut mixture and the bacon pieces in the crock pot. Add remaining ingredients. Combine well. Cover and cook on low for 7-9 hours or on hi for 34 hours.
There follows a spate of cold weather casserole ideas. Enjoy.
TUNA (OR TURKEY) ONE POT
1 can of tuna (or turkey)
1 small onion
1/3 cup flour
1 can (16 ounce) peas
1 can (13 ounce) evaporated milk
1 can (16 ounce) creamed style
corn
a few drops of tabasco sauce (optional)
salt and pepper, to taste
Drain the tuna (or turkey). Chop the onion, and cook it in the tuna (or turkey) oil over low heat until tender. Stir in the flour, a little at a time. Drain the peas and add the liquid and the evaporated milk to the mixture. Cook and stir over medium heat until thick. Add the tuna, peas and corn. Stir over low heat just until hot. Season to taste. Serve hot over muffins, toast; noodles, etc.
MASHED POTATO CASSEROLE
5 pounds potatoes or 9 large potatoes
2 3 ounce packages cream cheese
1 cup sour cream
2 teaspoons onion salt
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons butter or oleo
Cook and mash potatoes. Add other ingredients. Beat until light and fluffy. Cool. (Cover and refrigerate.) To use; place in greased casserole, dot with butter. Bake at 350° for 30 minutes. Makes 8 cups or 12. Keeps 2 weeks in refrigerator. Thaw if frozen. Variation: garlic salt.
ONE-AND-ONE CASSEROLE
1 pound ground beef
1 cup uncooked rice
1 package dry onion soup mix
1 can condensed cream of mushroom
soup
1 cup water
1 cup sliced green onion tops
1 green pepper, chopped (optional)
Crumble the ground beef into a buttered 2½ quart casserole. Sprinkle with rice and onion soup mix. Blend the mushroom soup and water. Pour over the rice. Spread the onion tops over the mixture. Cover and Bake at 350° for 1 hour.
A QUICK CASSEROLE
(from Cedar Falls)
1 pound ground beef, browned and
drained
1 can green beans, drained
1 can corn (about half drained)
1 can "vegetarian" vegetable soup,
undiluted
some mashed potatoes (2-3 cups)
some grated or sliced cheddar cheese
Layer in the order given in a greased casserole. Bake, uncovered, at 350° for 30 minutes. Serves 6.
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PEG RAHN'S PORK CHOP AND POTATO CASSEROLE
6 pork chops
1 teaspoon Dijon type mustard
½ teaspoon lemon/pepper
salt
3 tablespoons butter
2 medium potatoes
1 onion, thinly sliced
salt and pepper to taste
¾ cup milk
Rub the pork chops on both sides with the mustard and lemon/pepper salt. Brown in the butter. Pour the butter into a shallow baking dish and spread all over the dish. Layer with potatoes and onions. Pour in the milk. Place the pork chops on the top of the potatoes and bake in a 325° oven for one hour. May be put together ahead of time and put in the oven just before dinner. Server six (or four large appetites).
APPLE/BEEF PATTIES
1 pound ground beef .
1 cup long grained rice cooked
(or uncooked Minute Rice)
1 slightly beaten egg
1 teaspoon MSG (optional) or Accent
1 teaspoon Worcestershire sauce
½ jar (5 ounce) spiced apple
rings
¼ cup corn syrup
1 tablespoon lemon juice
2 teaspoons cornstarch
Combine the first 5 ingredients. Add ½ cup water and 1 teaspoon salt. Mix well. Shape into 5 thick patties. Place in a shallow baking pan. Drain 5 apple rings, reserving ½ cup of syrup. Press 1 ring into each Patty. Bake, uncovered at 350° for 35 minutes. Combine the apple syrup and the corn syrup, and the lemon juice in a saucepan. Stir into the cornstarch 2 teaspoons cold water, add to the syrup mixture. Cook until it bubbles. Spoon over the patties and continue baking for about 5 minutes. Serves 5.
SAUSAGE CASSEROLE
1 pound of mild sausage
1 onion, chopped
½ green pepper, chopped
½ can cream of mushroom
soup, undiluted
1 cup diced or shredded Cheddar
cheese
1 small package (6-8 ounce) noodles
Brown the sausage and drain. Add the onion and pepper to the sausage. Cook the noodles until tender. Mix all together and Pour into a greased casserole. Bake at 325° for 35-40 minutes. Serves 4.
Here's a casserole designed to feed a hungry mob. Turned out to be a very popular idea.
CHICKEN AND DRESSING CASSEROLE
5 cups toasted, dry bread cubes
1 cup chopped celery
3 cups cubed, cooked chicken (or
turkey)
1 tablespoon instant minced onion
5 eggs
2 10½ ounce cans condensed
cream of chicken soup, undiluted
1½ cups milk
1½ teaspoons salt
1 teaspoon poultry seasoning
1/8 teaspoon pepper
½ cup all purpose flour
¼ cup grated Parmesan cheese
¼ cup butter
½ cup blanched, slivered
almonds
Combine the bread cubes and the celery in a greased 9 x 13 inch baking dish. Place the chicken over the bread cubes evenly. Sprinkle with onion. Combine the eggs, soup, milk, salt, poultry seasoning and pepper. Mix well. Pour over the chicken. Combine the flour and the Parmesan cheese. Cut in the butter until "crumbly", and sprinkle over the casserole. Top with the almonds. Bake at 375° for 35-40 minutes. Serves 10-12.
TACO PIE
1 pound ground beef
1 package Taco or Chill seasoning
mix
½ cup water
1/3 cup sliced, stuffed olives
1 8 ounce package crushed corn
chips
1 cup sour cream
1 cup shredded, sharp cheddar cheese
In a frying pan, brown and drain the ground beef. Stir in the seasoning mix, water and olives. Simmer for about 5 minutes. Meanwhile, unroll and separate the frozen crescent rolls and press into a 8 or 9 inch pie pan. Sprinkle 1 cup of the crushed corn chips over the dough. Spoon the meat mixture over the chips. Spread the sour cream over the meat and top with the shredded cheese. Sprinkle remaining corn chips over the top. Bake at 375° for 20-25 minutes, or until golden brown. Serve with diced lettuce, onion tomato etc. Serves 5-6.
TIP: To melt white chocolate in a microwave: Place the white chocolate in a dish that's safe for the mircowave. Turn the oven on to "defrost" (or a very low heat). Heat until just about half melted let set for a minute or two and stir with a fork. Takes only a few seconds.
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DO-AHEAD CASSEROLE (from the "Cedar Rapids Gazette")
Brown 1 pound of ground beef. Drain
1 cup uncooked macaroni
½ cup chopped green pepper
½ cup chopped celery
½ cup chopped onion
1 teaspoon salt
dash of pepper
1 can tomato soup
1 can cheddar cheese soup
Mix all ingredients together well. Put into a large casserole or baking dish; cover and refrigerate overnight. Bake covered at 350° for 1½ hours. Serves 6.
CHICKEN LOAF
7 ounces uncooked macaroni
2½ cups diced, cooked chicken
(or turkey)
1 cup chicken broth
4 hard boiled eggs, chopped
1 cup milk
2 cans cream of mushroom soup,
undiluted
1 small onion, chopped
½ pound Velveeta cheese,
diced
Combine all ingredients in 9 x 13 inch pan. Cover and refrigerate overnight. Bake covered at 350° for 1 hour (or a little more). Serves 12.
TIP: To substitute honey for sugar in cake and cookie
Recipes: Omit ¼ cup of the liquid for each cup of honey used.
CAJUN STUFFED CUCUMBER
6 large cucumbers
½ teaspoon salt
2 sardines (boneless)
¼ pounds of boiled ham,
diced in 1/4 inch bits
2 hard boiled eggs, chopped
2 teaspoons finely chopped onions
2 tablespoons minced sour pickles
1 teaspoon prepared mustard
2-4 tablespoons mayonnaise
Cut the top off each cucumber and peel. Cut out the seeds and the center pulp, leaving them about ¼ inch thick. Rub salt all over the cucumbers and let stand for about 15 minutes. Wipe dry. In a mixing bowl mash the sardines to a paste. Add: the ham, eggs, onions, pickles, mustard and 2 tablespoons of the mayonnaise. Mix well. (If too dry, add a little more mayo.) Stand the cucumbers on end and stuff. Refrigerate in foil for about 2 hours. Serve.
TUNA/BISCUIT RING
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
¼ cup shortening
¾ cup milk
Combine the flour, baking powder and salt in a bowl. Cut in the shortening until it reaches a "mealy" consistency. Stir in almost all the milk. Dough should be pliable and easy to roll. Mix well, adding more milk, if necessary. Roll out on a floured board and knead 25 times. Roll out into a rectangle 15 x 10 inches. In another bowl, add 1 slightly beaten egg, 2 cans (7 ounce) drained tuna, ½ cup chopped onions, ½ cup shredded sharp cheddar cheese, 1 tablespoon dried parsley, 1 teaspoon celery salt, ¼ teaspoon pepper. and 2-4 tablespoons milk. Mix well. Preheat oven to 375°. Spread the tuna mixture out onto the dough. Roll up like a jellyroll. Place seam side down in a ring on a greased baking sheet. Pinch the ends together. With a scissors make cuts about 2/3 of the way through the ring about every 1 inch. Fold back the pieces of cut dough. Brush with beaten egg. Bake at 375° for 25-30 minutes. Serve with hot cheese sauce.
CHEESE SAUCE:
Prepare a white sauce and add 1 cup of shredded cheddar cheese and ½ teaspoon dry mustard. Serves 10.
Peg Rahn's SAVORY CHICKEN PARMESAN
1 3 pound fryer, cut tip
½ teaspoon Cayenne pepper
1/3 cup thinly sliced green onions
½ teaspoon thyme
1 tablespoon Dijon type mustard
3 tablespoons lemon juice
½ cup plain yogurt
½ cup mayonnaise
1 teaspoon salt
½ teaspoon pepper
½ cup Parmesan cheese
Place the chicken, skin side up, in a single layer in a baking dish. Mix together the cayenne, green onions, thyme, mustard, lemon juice, yogurt and mayonnaise. Spread the mixture over the chicken. Sprinkle with the salt and pepper and parmesan. Bake, uncovered, in a 350° oven for 46 minutes or until tender and cheese is golden brown. Serves 4.
TIP: To shell Brazil Nuts, cover the nut (in the shell) with cold water. Bring to a boil and boil for 3 minutes (exactly). Drain and cover again with cold water. Let them stand for just 1 minute. Drain well. Shell at once.
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SPANISH STEAK STEW
3-3½ pounds of round steak
or sirloin meat
2 tablespoons flour
1 teaspoon salt
½ teaspoon pepper
½ teaspoon cloves
¼ cup oil
2 large onions, sliced
1 can tomato soup
1 cup V-8 juice
1½ pounds small potatoes
1 pound green beans
1 jar of stuffed olives, cut in
half
Dredge the meat in the floor, salt, pepper and cloves. Brown the meat in the oil in a dutch oven. Add onions, soup and juice. Cover and simmer. over low heat, for 1½ hours. Then, add potatoes and cook until tender (about 30-45 minutes). Finally, add the beans and olives, and heat. Serve.
FRUITED POT ROAST
3-4 pound pot roast
12 dried apricots and 12 dried
prunes (soak for several hours)
Brown meat and add 1½ cups
sliced onions.
Combine:
1 cup apple cider
2 tablespoons sugar
¼ teaspoon cinnamon
¼ teaspoon ginger
2 whole cloves
Pour ½ of spiced cider mixture over cooking meat. Simmer 1 hour. Add rest of liquid mixture. Cook 1 more hour, or until meat is tender. Drain fruit. Place on meat last ½ hour of cooking. Thicken liquid for gravy.
TIP: For grease stains on synthetic fabrics, rub in some cornstarch before laundering. Then, simply launder per usual.
BAR-B-QUED BABY LIMA BEANS
1 pound dried baby lima beans, soaked
overnight
1 can of tomato soup, undiluted
1 cup brown sugar
½ pound bacon, cut up
1 small onion, chopped
1 medium green pepper, chopped
2 teaspoons dry mustard
Cook the lima beam until tender in boiling water (about 1 hour). Drain. Mix all ingredients together. Bake at 350° for 1 hour and 15 minutes in a greased casserole. Serve piping hot.
TIP: Regular Rice. 1 cup rice plus
2 cups water = 3 cups rice. Minute Rice: 2/3 cup rice plus 2/3 cup water
1 cup.
A NO NAME STUFFED BREAD
1 loaf frozen bread dough, allowed to rise per package directions
Push down flat and roll out on a floured, oval bread board. Brown ¾ pound hamburger and ¾ pound sausage. Drain and season to taste. Spread the meat mixture onto the bread dough. Then, add ½ pound of grated cheddar cheese and 1 small can mushroom pieces, drained. Roll up the dough like a large jellyroll (into a crescent shape) and twist the ends. Place on a greased cookie sheet, seam side down. Bake at 450° for 15-20 minutes or until golden brown. Slice and serve. Serves 4-6.
CRESCENTS AND SAUSAGE SNACKS
1 can (8 ounce) crescent rolls
2 tablespoons butter, melted
½ cup grated Parmesan cheese
1-2 teaspoon(s) oregano
8 brown 'n serve sausage links
Combine the melted butter with the cheese and oregano. Cut each rectangle of dough crosswise to form 2 squares Sprinkle the butter/cheese mixture over the squares of dough. Place 1 sausage link on each square of dough and roll up. Cut each roll in bite size pieces and serve with a toothpick. Place cut side down on an ungreased cookie sheet. Bake at 375° for 12-15 minutes. Serve hot.
JACKIE OLDEN'S
MOM'S CORN PUDDING
1 can (15 ounces) corn, cream style
2 tablespoons flour
2 eggs, slightly beaten
½ cup milk
1½ tablespoons sugar
¼ cup cheddar cheese, grated
1 teaspoon salt
2 tablespoons butter or margarine
Blend all ingredients except butter and place in a one quart baking dish which has been greased. Bake at 350°, uncovered, for 30 minutes. Serves four.
NOTE: To cook in the microwave, cover with waxed paper and cook on high for ten minutes, stirring once.
Carpet Stain Remover.
1 quart water
¼ cup white vinegar
1 tablespoon regular shampoo
Mix well. Sponge onto stain with a soft cloth. Blot dry.
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It takes a lot of time and work but this old New England favorite makes a good, cold weather project. Try it with cream cheese-- you'll like it!
BOSTON BROWN BREAD
2 cups whole wheat flour
1 cup yellow cornmeal
1½ teaspoons baking powder
1 teaspoon salt
¾ teaspoon baking soda
2 cups sour milk
¾ cup molasses
1 cup raisins
3 #2 size cans, greased
Combine the dry ingredients. Then, combine the sour milk with the molasses. Add the milk/molasses mixture all at once to the dry ingredients. Add the raisins and mix well enough to moisten all the dry ingredients. Pour the batter into the 3 greased cans. Cover tightly with foil or wax paper, tied securely. Place the cans on a rack and pour boiling water into a kettle until the water is half way up the cans. Cover the kettle and bring to a boil. Reduce the heat (water should remain boiling) and cook for 3 hours. Remove the bread from the cans and cool on a rack.
GRANDMA'S OATMEAL BREAD
2 packages active dry yeast
1¼ cup boiling water
1 cup quick cooking rolled oats
½ cup light molasses
1/3 cup shortening
1 tablespoon salt
5¾-6 cups all purpose flour
2 beaten eggs
quick cooking rolled oats (additional)
1 beaten egg white
1 tablespoon water
Soften yeast in warm water. Combine boiling water with 1 cup rolled oats, molasses, shortening and salt. Cool to lukewarm. Stir in 2 cups flour and beat well. Add yeast and eggs. Beat well. Stir in enough of remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead 8-10 minutes. Shape into a ball. Place in lightly greased bowl, turning once to grease top. Cover and let it double. Punch down and turn onto lightly floured surface. Divide dough in half. Cover and let rest 10 minutes. Coat two well greased loaf pans 8½x 4½x 2½ inch with 2 tablespoons rolled oats each. Shape dough into loaves. Place loaves in pans and place in warm spot to double. Brush with egg white/water mixture. Sprinkle tops lightly with rolled oats. Bake at 375° until done, about 40 minutes. Cover loosely with foil the last 15 minutes if tops are browning too rapidly. Cool on wire racks.
CARAWAY BRAN BREAD
5½-6 cups all purpose flour
1 cup whole bran cereal (Bran Buds,
All Bran, etc.)
2 tablespoons sugar
2 teaspoons salt
1 teaspoon caraway seeds
1 package active yeast
1 cup milk
¼ cup shortening
¼ cup dark molasses
1½ cups warm water
In a large mixing bowl, combine 2 cups flour, the bran cereal, sugar, salt, caraway seeds and dry yeast. In a saucepan, heat the milk, shortening and molasses until milk is warm. (Shortening does not need to melt.) Add the warm milk/water to the flour mixture. Blend at low speed in the mixer until moistened. Beat for 2 minutes at medium speed. Stir in remaining flour by hand, to form a stiff dough. Turn out on a floured board and knead 5-8 minutes. Form into a ball and let rise in a greased bowl, covered, unto doubled in bulk, about 1 hour. Punch down the dough and divide in half. Shape into two loaves. Place in well greased 9 x 5 inch loaf pans. Cover and let rise again unto doubled (45-60 minutes). Bake at 375° for 40-45 minutes or until golden brown. Cool on a rack.
DELLA REESE'S
BOHEMIAN CHEESE BREAD
½ cup chopped onions
1 tablespoon margarine
1½ cups shredded sharp natural
cheese
1 cup biscuit mix
1/3 cup milk
1 egg
1 tablespoon poppy seeds
Preheat oven to 425°. Cook onions in margarine until tender. Combine ½ cup of the cheese with the biscuit mix, add milk and beat unto dough is stiff. Knead on a lightly floured board for about ten minutes. Pat dough over the bottom of an eight inch pie plate. Combine remaining cheese and egg. Mix. Spread on biscuit dough and sprinkle with onions and poppy seed. Bake at 425° for 20 minutes or until done. Serve warm. Serves about six or eight.
TO MAKE SOFT MARGARINE
2 sticks of regular margarine
½ cup buttermilk
½ cup salad oil
Pour into blender and blend for a few seconds until its "creamy". Store in the refrigerator.
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Here are a couple of recipes that are real "honeys":
HONEY GINGER BREAD
¾ cup salad oil
¾ cup honey
2 cups milk
1 cup molasses
3 eggs
3 cups unsifted whole wheat flour
1 tablespoon double acting baking
powder
1½ teaspoon cinnamon
1½ teaspoon cloves
1 teaspoon salt
1 teaspoon ginger
Mix oil, molasses, milk and eggs until well blended. Add the honey. Combine the dry ingredients and add to the liquid mixture. Pour into a greased 9 x 13 inch pan. Bake at 350° for 50 minutes.
HONEY OATMEAL COOKIES
1 cup honey
2/3 cup shortening
2 beaten eggs
2 cups oatmeal
2 cups flour (or ½ whole
wheat and ½ white)
1/8 teaspoon soda
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla
6 ounce package chocolate chips
or raisin and 1 tablespoon cinnamon are optional
Cream the honey, shortening and eggs. Sift together the flour, soda, salt and baking powder. Add the dry sifted ingredients to the creamed mixture. Then, add the oatmeal and the vanilla. (Then, mix in the "optional" ingredients.) Drop by teaspoons onto greased cookie sheets. Bake at 350° for 10-12 minutes.
200 YEAR OLD RECIPE FOR
"OLD FASHIONED CORNBREAD"
1 cup cornmeal, unsifted
1 cup buttermilk
½ teaspoon salt
½ teaspoon soda
1 egg
3 tablespoons melted shortening
(or bacon drippings)
Mix all ingredients together well in a bowl. Pour into a greased pan or skillet. Bake at 400° for 35-40 minutes. Serves 4. (This recipe came out of Virginia/Kentucky in 1804 and reached Missouri in 1828, it was finally measured and transcribed in the 1920s.)
BUBBLE BREAD
2 loaves of frozen bread, thawed
1 box of regular butterscotch pudding
1 cup brown sugar
½ cup melted butter
1 teaspoon cinnamon
1 teaspoon vanilla
½ cup milk
Cube the thawed (frozen) bread. Put into a 9 x 13 inch pan. Mix the other ingredients together well and pour over the bread cubes. Let rise for 30 minutes. Bake at 350° for 30 minutes.
QUICK OATMEAL/RAISIN BREAD
2 cups all purpose flour
2 teaspoons baking powder
¾ teaspoon baking soda
1½ teaspoon salt
1 cup uncooked rolled oats
1 cup raisins
1/3 cup shortening
1/3 cup brown sugar
1 egg beaten
1¼ cups buttermilk
Preheat oven to 350°. Sift together the flour, baking powder, soda and salt. Add the oats and the raisins. Cream the shortening and the brown sugar till light and fluffy. Then, add the egg and buttermilk and add by thirds to the flour mixture, stirring well after each addition. Place in a greased 9x5x3 inch loaf pan. Bake at 350° for 1 hour or until it tests done.
RICE KRISPIE COOKIES
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 cups of oatmeal
2 cups of Rice Krispies
1 cup of flour
1 teaspoon baking powder
1 teaspoon soda
½ teaspoon salt
2 large eggs
1 teaspoon vanilla
½ cup chopped nuts, coconut,
or chocolate chips (optional)
Cream the sugars and the shortening. Add the rest of the ingredients in the order given. Mix well. Drop by teaspoons onto a greased cookie sheet. Bake at 350° for about 12-15 minutes, or until done. Makes about 5 or 6 dozen.
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PISTACHIO CAKE
1 package pistachio instant pudding
1 package yellow cake mix
(For cake mixes with pudding, follow
directions, but reduce water from 1¼ cup to 1 cup)
½ teaspoon almond extract
4 eggs
1½ cup water (or 1 cup if
using pudding cake mix)
¼ cup oil
7 drops green food coloring (optional)
Combine ingredients. Beat at medium speed for 4 minutes. Pour into greased and floured 13 x 9 inch pan. Bake at 350° for 45-50 minutes or until cake springs back when pressed lightly.
Cool in pan 15 minutes. Remove and finish cooling on rack. Sprinkle with confectioners sugar if desired.
SUE KRANWINKLE'S
PEANUT BUTTER FUDGE
1 cup sugar
3 cups brown sugar
¾ cup cream (half &
half)
¼ cup white corn syrup
1 teaspoon vanilla
¼ cup peanut butter
Combine the white and the brown sugar in a large heavy bottomed pan. Add the cream and the corn syrup. Over medium heat, stirring constantly, cook to the soft ball stage, 236° on your candy thermometer. Remove from heat and beat with a wooden spoon for about three minutes. Add the vanilla and the peanut butter and beat for another minute. Pour into a buttered eight inch square pan. Let cool and then cut into pieces.
A PEANUT/SCOTCH FUDGE
(a prize winning recipe from Ottumwa)
2 packages (6 ounce) butterscotch
morsels
1 can sweetened, condensed milk
16 large marshmallows
½ cup peanut butter (either
kind)
1 teaspoon vanilla
1/8 teaspoon salt
some candied cherries (optional)
Combine the first three ingredients in the top of a double boiler. Cook over boiling water, stirring occasionally, until smooth. Remove from heat. Add the next three ingredients and mix until well blended and smooth. Turn into a buttered 8 inch square pan. Chill unto almost firm. Cut into squares. Finally, cut the cherries in half and place ½ cherry on each square. Chill until firm.
RUSSIAN TEA CAKES (Kipfils)
1 cup butter
½ cup powdered sugar
1 teaspoon vanilla
2¼ cups flour
¼ teaspoon salt
¾ cup finely chopped nuts
(hickory nuts)
Mix the butter, sugar and vanilla. Stir in the flour and the salt. Mix in the nuts. Chili the dough for several hours or overnight. Form into a ball or into a crescent shape and bake at 400° until lightly browned (cream colored.)
NOTE: Watch them carefully so they don't burn. Roll them warm in powdered sugar. When cooled roll again in powdered sugar.
JACKIE OLDEN'S
HEAVENLY PANCAKES
1 eight ounce container sour cream
1 cup cottage cheese
¾ cup sifted all purpose
flour
4 eggs, separated
¾ teaspoon salt
freshly ground pepper to taste
sugar
¾ teaspoon soda
Mix the sour cream and the cottage cheese. Stir in the flour and the egg yolks, which have been beaten well. Beat until smooth, then add the salt, pepper, soda and sugar, to taste. Fold in the egg whites, stiffly beaten. Cook on a hot griddle until both sides are golden brown. Makes about one dozen. Serve with fruit or fruit syrup.
DON FITZGERALD'S
WINTER CIDER APPLE PIE
½ pound dried apples
3 cups cider
½ cup sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
pie pastry for bottom plus lattice
top
2 tablespoons butter
Combine apples and cider and simmer until the apples are soft and plump, about 20 minutes, but it depends on how dry the apples are. Add the sugar and spices and cook about ten minutes longer. The apples should now have absorbed most of the juice. Line a pie dish with pastry and pour in the filling. Dot with pieces of butter. Top pie with pieces of pastry to form a lattice strip finish. Bake at 400° for 25 or 30 minutes or until done. Serve with brandy sauce or wedges of sharp Cheddar cheese.
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CINNAMON/STREUSEL CAKE
½ cup brown sugar, packed
½ finely chopped nuts
1½ teaspoons ground cinnamon
1 package "super moist" yellow
(or Butterbrickle) cake mix
1 cup water
½ cup butter or margarine,
softened
4 eggs
Heat oven to 350°. Grease and flour a bundt pan. Mix brown sugar, nuts and cinnamon, and set aside. at the cake mix, eggs, water and the butter in a large bowl on low speed until moistened. Then, beat at medium for 2 minutes. Sprinkle the reserved brown sugar/cinnamon mixture over the batter. Fold into the batter 5 or 6 times for a "marbled" effect. Pour into the pan. Bake at 350° for 40-45 minutes or until it tests done. Cool for 10 minutes, invert on serving plate. Cool completely. Sprinkle with powdered sugar.
EGGPLANT PARMESAN
1 large (or two small) eggplants
1 cup olive oil
1¼ cups tomato sauce
3 tablespoons grated Parmesan cheese
½ pound (thin sliced) mozzarella
cheese
Peel the eggplant and cut into thin slices. Brown in the olive oil and drain well on a paper towel. Place 1 layer of fried eggplant in a greased casserole and cover with some tomato sauce. Sprinkle with the Parmesan cheese and top with a layer of mozzarella, cheese. Repeat layering until all the eggplant, etc. is used (ending with mozzarella cheese). Bake at 400° for about 15 minutes. Cool for 10 minutes. Serves 4.
TARTAR SAUCE
1 cup mayonnaise
1 teaspoon French mustard
1 tablespoon chopped parsley
1 teaspoon minced shallots
1 tablespoon chopped, drained sweet
pickle
salt & pepper to taste
1 tablespoon chopped, drained green
olives
1 egg, finely chopped
1 tablespoon chopped capers
Mix well and thin with a little wine vinegar or lemon juice. Makes 1 1/3 cups.
File this away for future reference.,
HOW MANY CUPS IN A POUND?
2¼ cups granulated sugar
2¼ cups brown sugar
3½ sifted powdered sugar
3¾ cups graham flour
3 cups corn meal
4 cups flour
4½ cups sifted cake flour
A RECIPE FOR HAPPINESS
1 heaping measure of kindness
a dash of laughter
equal parts of work & play
a generous heap of love and
a full measure of faith in Almighty
God
Mix well and enjoy daily. (Thanks, Dad.)
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