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Well, it finally happened: a late but lovely Iowa spring. However, not before an Easter snowstorm put the finishing touches on a winter that seemed to last forever. All that's behind us now, and the annual "quickening" has been evident on the Open Line, too. We've enjoyed visits by old friends and new; celebrated St. Patrick's Day and Easter; and swapped a lot of seasonal ideas, recipes and tips. I hope you'll enjoy the spring sampling that follows.
CHINESE MEATLOAF
1 cup chow mein noodles
1½ cups buttermilk
Mix and let stand for 20 minutes.
2 pounds ground beef
2 eggs
1/3 cup chopped onion
½ teaspoon pepper
½ teaspoon thyme
3 tablespoons soy sauce
Mix together (a little oatmeal can be added.) Put into a casserole and bake 30-35 minutes at 350°. A small amount can be cooked in radar range.
Maybe it was the long, severe winter (I don't know), but this unusual recipe from the newspaper really stirred a lot of Open Line interest:
NORTH POLE PUDDING CAKE
1 Box White Cake Mix, mixed according to directions, except substitute milk for water. Add 1 teaspoon vanilla and 1 cup finely chopped nuts. Grease and flour 9" x 13" pan. Pour batter into pan and cover with foil. Freeze overnight. Next day mix 1 cup brown sugar, ¼ cup cocoa, 1¾ cup boiling water, ½ teaspoon burnt sugar flavoring or vanilla and mix well. Pour mixture over frozen cake and bake at 350° for 45-50 minutes.
TIP: To make brown sugar at home, blend together one half cup of white granulated sugar and two tablespoons of unsulphered molasses.
ONION/STEAK DINNER IN FOIL
(from an Anamosa camper)
You will need 2½ feet of aluminum foil. Dot the center with butter. Pour half of 1 package of dry, onion soup mix into the foil. Over this, place 1½ pounds of 1 inch thick round steak. Top with the remaining dry soup mix. Dot with more butter. Do not salt or pepper the meat. Arrange 1 can of undiluted mushroom soup around and over the steak. Wrap up with the foil and seal edges securely. Bake on a baking sheet at 375° for 1½ hours. Serve right in the foil.
We celebrated St. Patrick's Day in an appropriately madcap way at WMT, and on CBS Ralph Story provided the perfect March 17th main dish:
REAL IRISH STEW
(From the Ballymaloe Restaurant in County Cork, Ireland)
3 pounds of lamb, cubed
4 onions, peeled and cut into chunks
4 carrots, peeled and cut into
chunks
4 potatoes, peeled, but left whole
3 cups of beef stock
Red wine (optional)
Salt and Pepper to Taste
Chopped Parsley for Garnish
Arrowroot or Flour for Thickening
Remove fat from the lamb and render the fat in a Dutch oven or heavy casserole. Brown the lamb in the fat. Add the onions and carrots and brown, then add the stock and seasonings.
Finally, add the whole peeled potatoes to top of the casserole and simmer gently for two hours. Shake the pot a few times while cooking to prevent sticking. When the stew is cooked, skim the fat off the top.
You can thicken it with a little arrowroot or flour if you wish. Sprinkle the chopped parsley on top and serve hot. Serves four.
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I got up early one late March morning to prepare my favorite spaghetti sauce for Marlys and the Weekday Live TV audience. Judging from the reaction of the studio crew, it was a huge success.
JIM ROGERS' FAVORITE SPAGHETTI SAUCE
In 2 tablespoons butter and 2 tablespoons olive oil, sauté 2 bunches green onions (chopped); then add 1 pound finely chopped beef and 2 cloves garlic (minced). Sauté until meat is nicely browned.
Prepare a spice bag consisting of:
1 bay leaf
1 teaspoon thyme
1 teaspoon oregano
2 tablespoons parsley flakes
6 or 8 peppercorns
SAUCE:
2 cups beef stock or bouillon
1 small can tomato paste
4 large tomatoes, skinned and seeded
Add the beef stock or bouillon and the spice bag to the browned meat. Simmer over medium heat for 30-40 minutes. Discard spice bag. Stir in the tomato paste and add the tomatoes. Heat thoroughly. Add a splash of dry red wine. Stir well. Serve with 1 package of long spaghetti noodles, a green salad and garlic bread. You'll love it.
SPAGHETTI TIP
To anyone who thinks there's only one way to cook spaghetti in hard boiling water with constant testing for "doneness", hear this from the New York "TIMES": Cook the spaghetti two minutes in boiling water; then remove the kettle from the heat, cover it with a clean cloth and the lid, and let it stand for about nine minutes.
PARTY BROCCOLI
4 cups broccoli, blanched in salted
water (do not overcook)
1 4 oz. jar pimento, sliced thinly
1 cup thinly sliced celery
Mix vegetables into a greased casserole. Then, mix together: 1 can cream of mushroom soup, ¾ cup sour cream and ½ teaspoon salt. Pour over the vegetables. Bake at 350° for 20-25 minutes. Finally top with a little shredded cheddar cheese and bread crumbs. Bake 10 minutes more.
FAST-FIX MICROWAVE MEATBALLS
1½ pounds hamburger
½ cup bread crumbs
1 medium onion, chopped
1 egg beaten
½ teaspoon seasoned salt
¼ teaspoon pepper
2 tablespoon butter
1 10½ oz. can cheddar cheese
soup
1/3 cup milk
2 tablespoons parsley
In a bowl, blend the hamburger, bread crumbs, onion, egg, salt and pepper well. Shape into small meatballs. Then, in a glass casserole, in the center of the microwave, melt the butter. Add the meatballs, and cook 4 minutes on high, turning at 2 minutes to cook evenly. Blend the soup, milk and parsley and pour over the meatballs. Cover with wax paper. Cook for 5 minutes (on high); stir, and cook for 5 more minutes; stir again, and let set (covered) for 5 additional minutes. Serve.
Here's a recipe I asked for and tried. I loved it so give it a try you might love it too:
VEAL PARMESAN
THE TOMATO SAUCE:
1 large (28 oz.) can of tomatoes
4 tablespoons olive oil
2 slices of onion
½ teaspoon sugar
1 clove garlic, minced
a pinch of basil
salt and pepper to taste
Sauté the onion and garlic until brown in olive oil. Add the basil. Sieve the tomatoes and add to the skillet. Simmer for about 45 minutes. Last, add the sugar, salt and pepper and simmer about 15 minutes more.
1 pound of veal cutlets
3 tablespoons Parmesan cheese
6 tablespoons olive oil
½ pound mozzarella, sliced
thin
1 cup bread crumbs
2 eggs
salt and pepper to taste
Beat the eggs with the salt and pepper. Combine the bread crumbs with the Parmesan cheese. Dip the cutlets in the eggs, then in the crumb mixture. Then, brown in the olive oil, 5 minutes per side. Put the cutlets in a baking dish. Pour tomato sauce over them. Top with slices of mozzarella cheese. Bake at 350° for about 15 minutes.
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ROULADEN
One large round steak, pounded to ¼ inch thick. Cut into about 6 slices. Season with salt, pepper and a little flour. Chop one medium onion and slice 2 or 3 slices of bacon lengthwise. Place one or two bacon strips on the meat strips and divide the onion between the meat/bacon strips. Roll the meat/bacon strips up and fasten with a toothpick. Brown the rollups well in hot fat. Cover the meat with hot water and add 2 bouillon cubes. Simmer, covered 2-3 hours. Remove toothpicks and add 1 can of mushroom pieces plus a little water and cornstarch (about 2 tablespoons) to thicken the gravy. Serve with noodles or rice.
FAST CABBAGE ROLLS
8 large cabbage leaves
1 pound ground beef (or a little
less)
1 cup of cooked rice
¼ cup chopped onion
1 egg, slightly beaten
¼ teaspoon pepper
1 teaspoon salt
1 can of tomato soup, undiluted
Cook the cabbage leaves in boiling, salted water a few minutes to soften. Drain well. In a bowl, combine: ground beef, rice, onion, egg, salt, pepper with 2 tablespoons of the soup. Mix well. Divide the meat mixture among the cabbage leaves. Roll up the leaves. Place the rolls in greased casserole dish and pour the remaining soup over the top. Bake at 350° for 1½ hours, covered.
GEORGE WASHINGTON'S BIRTHDAY SALAD
1 can cherry pie filling
1 cup peaches, bite size
½ cup peach juice
1 9 oz. container Cool Whip
Combine and mix until smooth.
DRY CHOCOLATE PUDDING MIX
1¾ cups sugar
5¾ cups of non fat dry milk
powder
1½ cups of flour
¾-1 cup of cocoa
To prepare: add 2 cups of the mix with 2 cups of water and cook over low heat until thick, stirring frequently. Then, add 1 tablespoon of butter and 1 teaspoon of vanilla. Stir and serve.
SOUR CREAM HAM OMELET
5 egg yolks
1 cup dairy sour cream
¼ teaspoon salt
5 stiffly beaten egg whites
1 cup finely diced cooked ham
2 tablespoons butter or margarine
Beat egg yolks till thick and lemon colored, about 5 minutes. Beat in half of the dairy sour cream and ¼ teaspoon salt. Fold in stiffly beaten egg whites and ham.
Heat butter in 10 inch oven going skillet. Pour in omelet mixture, leveling gently. Cook over low heat until lightly browned on bottom, about 10 minutes. Finish cooking in slow oven (325°) till top is golden brown, about 12 to 15 minutes. Loosen omelet; slide onto warm plate. Separate into wedges with two forks. Garnish with remaining sour cream and serve. Makes 4 servings.
Here is a Weekday Live recipe that drew raves from several callers:
SCARLET SURPREME
1ST LAYER:
Mix 3 cups crushed graham cracker
½ cup melted butter
Mix together and press in 9" x
13" non greased pan, and refrigerate 20-30 minutes while preparing second
and third layers.
2ND LAYER:
Cream together until smooth ½ cup powdered sugar and 6 oz. softened cream cheese. Add one pint whipping cream to which 1 teaspoon vanilla and 3 tablespoons sugar has been added. Pour over graham cracker layer.
3RD LAYER:
Drain 2 small boxes of strawberries. Prepare two boxes of Strawberry Danish Dessert according to directions using strawberry juice as part of the needed liquid. Cool and add strawberries. Pour over second layer, chill until set. Cut and serve.
EASY TOMATO SOUP/SPICE CAKE
Prepare batter from 1 package of spice cake mix per directions, except use 1 can of undiluted tomato soup plus ¼ cup water in place of the liquid called for in the mix. Then, ½ cup of raisins and ½ cup of chopped nuts. Bake in two round pans, paper lined or greased. Bake at 350° for 30-35 minutes. Cool. Frost with cream cheese frosting.
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In mid March, a dear friend Edith Kolarik shared the Open Line with us, as well as her prize winning main dish salad recipe.
FRANKLY DELUXE FRANK SALAD
(Edith Kolarik)
1 1 lb. package Western Style Franks
1 8 oz. package Mostaccoli
¾ cup cider vinegar
½ cup salad oil
1/3 cup sugar
1 6 oz. package dry Italian dressing
mix
1 medium red onion, cut into rings
1 medium green pepper, sliced in
rings
1 medium red pepper, sliced in
rings
Pour boiling water over franks. Let set 5 minutes, drain and cool. Cut each frank into diagonal slices. Cook the Mostaccoli according to package directions. Drain and rinse with cold water. Combine vinegar, oil and sugar; stir in dressing mix. Combine franks, Mostaccoli, onion and peppers; pour dressing over mixture toss thoroughly until all ingredients are well coated. Refrigerate several hours or overnight.
Sue Kranwinkle came up with a couple of popular ideas. The first is a dessert that would be good anytime; the second is a twist on an old idea for "stuffed eggs" that would go great on a Spring picnic. Sue Kranwinkle' s
Sue Kranwinkle
PECAN APPLE CAKE
2 cups sugar
2/3 cup butter
Grated rind of 1 lemon
4 eggs, separated
2 1/3 cups sifted flour
½ teaspoon each cinnamon
and nutmeg
2 teaspoons baking powder
1 cup buttermilk
2 cups pecans, ground
Cream together the sugar and the butter and add the lemon rind. Beat in the egg yolks, one at a time. Sift together the flour, cinnamon, nutmeg and baking powder and add alternately with the buttermilk. Stir in the ground pecans.
Now, beat the egg whites until soft peaks form and fold into the batter. Pour into a greased tube or bundt pan and bake in a preheated 350° oven for 45 to 50 minutes.
TIP: For one jar of non garlic dill pickles: drain the juice into a bowl; add ½ box of brown sugar and stir to dissolve; then, slice the pickles into quarters and return with juice to the jar. Let them set in the refrigerator for 2-3 days.
HERBED STUFFED EGGS
6 hard boiled eggs
¼ cup minced fresh mushrooms
1 tablespoon chopped fresh herbs
(basil, tarragon and/or oregano)
2 tablespoons Mayonnaise
2 teaspoons Dijon mustard
Salt and Pepper
Halve the eggs. Remove the yolks and grate them or mash them in a bowl. Add the mushrooms, herbs and mayonnaise and mustard. Mix, taste and add salt and pepper.
Stuff the mixture back into the whites and sprinkle with some parsley, if desired. Serves six.
Jackie Olden' s
FROZEN CRANBERRY AMBROSIA
1 can sweetened condensed milk
1 can (20 ounces) crushed pineapple,
drained
1 can whole cranberry sauce
¼ cup lemon juice
½ cup chopped pecans
1 9 ounce carton frozen whipped
topping
Combine all ingredients and spread evenly in a 9" x 13" dish. Freeze. Remove from freezer five minutes before serving. Serves ten to 15.
Don FitzGerald's
CAMARILLO SALAD DRESSING
¼ cup chopped fresh mint
1 clove garlic, minced
2 tablespoons paprika
½ cup olive oil
¼ cup lemon juice
2 tablespoons white vinegar
¼ teaspoon fresh ground
pepper
¼ teaspoon salt
Combine ingredients in a jar and shake well. Refrigerate overnight to blend flavors. Shake again before using over chilled greens and tomatoes.
HARD SAUCE
Let stand at room temperature until soft, 1/3 cup butter. Cream thoroughly and gradually beat in 1 cup of sifted powdered sugar. Beat until light like whipped cream. Then, beat in (drop by drop) ½ teaspoon of vanilla.
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BUTTERSCOTCH BROWNIES
1 cup light brown sugar
½ cup of shortening
½ teaspoon salt
2 teaspoons vanilla
2 eggs
2 cups of flour
2 teaspoons baking powder
1 cup chopped nuts
1 cup butterscotch chips
Blend together the shortening, sugar, salt and vanilla. Stir in the eggs. Add the flour, mixed with baking powder. Mix well, until smooth. Add the chopped nuts and the butterscotch chips. Pour into a lightly greased and floured 9" x 13" pan. On top of the dough, pour this mixture:
1 beaten egg
½ teaspoon vanilla
1 cup brown sugar
Bake at 350° for 30 to 40 minutes. When cool cut into serving pieces.
EASY CAKE WITH WHIPPED TOPPING
1 box yellow cake mix, dry
4 eggs
¾ cup salad oil
1 cup mandarin oranges, juice and
all
Bake in 9" x 13" pan at 350° for 40 minutes.
TOPPING:
1 can crushed pineapple
1 large size box instant vanilla
pudding mix
1 9 oz. carton Cool Whip (Lucky
Whip will not work)
Mix together and top cooled cake.
TIP: To get good crisp chicken soak the chicken for 30 minutes to an hour in cold salt water.
BARBECUED CHICKEN SAUCE
If the thought of another summer of barbecued chicken bores you, try a different marinade: soy sauce, brown sugar, sherry and crushed anise seed, for instance. Mix those ingredients with water and a bit of ginger, and soak the chicken in the marinade overnight in a covered bowl in the refrigerator. Baste it with the marinade during the grilling.
M. Robaire's
CHOCOLATE EGG SURPRISE
3 eggs
8 ounces semi sweet chocolate
5 ounces heavy cream
1 large pin or needle
Over a mixing bowl, use the pin or needle to make a small hole at each end of each egg. Blowing gently will empty the whites and yolks into the bowl. Run water through the empty eggshell to clean it out; let it dry.
Melt the chocolate in a double boiler. In another pan, bring the cream to a boil, add the melted chocolate, mix well and let it cool slightly. Seal the hole at one end of each egg with a tiny piece of tape. Enlarge the other hole with the pin or needle until you can pipe the chocolate cream mixture into the egg with a pastry bag or tube using the smallest nozzle. Place in the refrigerator. When chocolate cream mixture has hardened, eggs can he painted by hand.
OLD-FASHIONED BURNT SUGAR CAKE
½ cup sugar, burnt dark brown in a heavy skillet
Then, add ½ cup of boiling water. Boil 2 minutes until sugar is dissolved. Cool. Reserve 2 tablespoons to flavor the frosting.
CAKE:
1¼ cups sugar
2/3 cup butter
Cream this together and add 2 eggs. Then, add ¾ cup cold water, mixed with the burnt sugar liquid alternately with the dry ingredients 2 2/3 cups flour and 1 teaspoon baking soda. Finally add 1 teaspoon vanilla. Mix well. Bake at 350° until it tests done. For the frosting, make a powdered sugar frosting using the 2 tablespoons of burnt sugar liquid. Frost.
A YOGURT MILKSHAKE
1 cup plain yogurt
1 cup orange juice
1 very ripe banana
2 tablespoons honey
Blend very well and serve.
TIP: Put a slice of bread into the cookie jar to keep cookies soft.
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This old standby from the Home Fare TV show of years gone by turned out to be one of the most requested recipes of the year.
RYE BREAD
1 quart of warm water
1 large tablespoon of shortening
¼ cup of potato buds
1 tablespoon of sugar
Pour the water over the shortening, potato buds, and sugar in a large bowl. Let cool and then add 1 tablespoon or 1½ package of dry yeast. Dissolve and then let it stand until it bubbles. Then, add 1 cup of white flour and stir well. Work in 6 to 7 cups of "Old Doc" rye flour. Add a little caraway seed and 1 tablespoon of salt. Then let it rise for about 1½ hours. Then knead well on floured board, adding a little flour as you knead. Cut the dough in half. Put in 2 large greased loaf pans and reserve some of the dough for about 6-8 rolls. Let it rise for about 45-60 minutes. Bake at 350° for 50 minutes. In doing one large loaf bake for about 65 minutes. When done, turn it over, grease it and let cool.
Or if you're in a hurry . . .
90 MINUTE WHOLE WHEAT BREAD
First of all you need 3 (46 oz.) juice cans, washed, with one end removed.
1 cup warm water
2 tablespoons dry yeast
2 tablespoons brown sugar
Mix well and let stand for 5 minutes.
1/3 cup oil
1/3 cup honey
1 tablespoon salt
3 cups of warm water
Mix these ingredients well. Add this to the yeast mixture. Then, add 8 cups of whole wheat flour and stir well. Divide the batter evenly into the greased cans. Place the cans, standing up, in the cold oven. Turn the oven on to 350° for 1 minute. Turn the oven off and let the bread rise (in the oven) for 15 minutes. Then, turn the oven on (again) to 350° and bake for 50 minutes. Remove the bread from the oven and let it cool for 10 minutes. Turn bread out onto a rack.
MARTHA BOHLSEN'S SOUR CREAM
1 cup cottage cheese, in the blender
1 cup buttermilk
1 teaspoon lemon juice
Blend for a few seconds.
1 package lemon "instant" pudding (4 oz. size), l½ cup cold milk. Mix well. Then, fold in 2 cups of Cool Whip. Spread over the top of the cake.
Here's a timely dessert idea:
AUNT HAZEL'S RHUBARB PIE
Tear three slices of bread into pieces. Add 2 cups of sugar, 2 eggs, 2 teaspoons lemon juice, 2 tablespoons melted butter. Beat this well until it reaches a custard like consistency. Pour half of this mixture into an unbaked pie shell. Cover this with 3 cups of cut rhubarb. Pour the rest of the custard mixture over this and top with a lattice crust. Bake at 425° for 45 minutes; then, reduce heat to 350° and bake for 25-30 minutes more. Cool and serve.
Mark Oppold brought this unusual recipe back from a meeting with the Benton County "Cowbelles":
BEEF BROWNIES
½ cup ground beef cooked
and drained
1 cup sugar
1 teaspoon vanilla
2 squares unsweetened chocolate
½ teaspoon baking powder
3 eggs
½ teaspoon salt
½ cup margarine
¾ cup flour
½ cup chopped nuts (optional)
Mix and add beef last. Put in 8" x 8" baking pan and bake in 350° oven for 35 minutes. Frost.
LEMON/LIME REFRIGERATOR CAKE
1 package lemon cake mix
Mix and prepare per package directions in a 9" x 13" pan. Cool the cake 20-25 minutes.
1 package (4 oz.) of lime jello
Dissolve the jello in ¾ cup of boiling water. Then, add ½ cup of cold water and set aside. After the cake is cool, poke several deep holes in it with a meat fork (about 1 inch apart). Pour the jello over the cake. Refrigerate 3-4 hours.
TOPPING:
1 package lemon "instant" pudding (4 oz. size), 1½ cup cold milk. Mix well. Then, fold in 2 cups of Cool Whip. Spread over the top of the cake.
TIP: To make good, dark bread (rye, etc.), the barometer should be on the rise.
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If this intriguing dessert doesn't put you in a "springy" mood, I don't know what will.
DAFFODIL UPSIDE-DOWN CAKE
LEMON SAUCE:
1 cup sugar
2½ tablespoons cornstarch
¼ teaspoon salt
1½ cups boiling water
3 tablespoons butter
1 lemon, juice and grated rind
Mix sugar, cornstarch and salt together. Gradually add water stirring until thickened. Boil 5 minutes. Remove from heat. Add butter, juice and rind. Set aside.
CAKE:
¼ cup butter
½ cup sugar
1 egg, beaten
1½ cup flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
slices from 1½ lemons
1 teaspoon grated lemon rind
Cream butter and sugar. Add egg. Cream until light and fluffy. Sift flour, baking powder and salt. Add alternately with milk and lemon peel. Line bottom of 8 inch, greased round cake pan with thin lemon slices. Pour lemon sauce over slices (just enough to cover reserving some). Pour batter over lemon slices and sauce. Bake 375° for 30-35 minutes. Remove and cool. Invert onto serving dish. Pour remaining sauce over and serve.
Pat Walton of the California Olive Industry was an Open Line guest in March, and she shared a number of interesting ideas for creative cooking with olives. A modest sampling follows:
QUICK PARTY APPETIZER
1 4 ounce package sliced dried beef,
snipped
1 cup (4 ounces) shredded natural
cheddar cheese
1 6 ounce can pitted California
ripe olives, drained and sliced
1 cup mayonnaise or salad dressing
1 4 ounce package round white melba
toast
In mixing bowl, combine dried beef, cheddar cheese, ripe olives, and mayonnaise; spread atop melba toast rounds. Place toast on baking sheet. Broil rounds 4 inches from broiler for 5 to 7 minutes. Makes about 40 appetizers.
BÉRNAISE SAUCE
3 tablespoons tarragon vinegar
1 teaspoon finely chopped green
onion
4 black peppercorns, crushed
1 tablespoon cold water
4 egg yolks
½ cup butter, softened
1 teaspoon snipped fresh tarragon
or ¼ teaspoon dried tarragon, crushed
½ cup pitted California
ripe olives, sliced
½ cup pitted California
ripe olives, chopped
In saucepan, blend together vinegar, onion, and peppercorns. Simmer till liquid is reduced to half. Strain, add the cold water. In top of double boiler beat egg yolks (not over water). Slowly add vinegar mixture. Add a few tablespoons butter to yolk mixture. Place over hot, not boiling, water; cook and stir till butter melts and sauce starts to thicken. Slowly add remaining butter, stirring till sauce resembles thick cream. Remove from heat. Salt to taste; add olives and tarragon. Makes about 1 1/3 cups sauce.
PIZZA BURGER FOR TWO
1¾ inch slice from large
round loaf white bread or two hamburger buns, split
½ pound ground beef
¼ cup catsup
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped onion
½ teaspoon salt
½ teaspoon dried oregano,
crushed
Dash pepper
1 to 2 slices mozzarella cheese,
cut in
½ inch strips
Cherry tomatoes, halved
Toast bread or buns. Combine meat with olives, catsup, Parmesan cheese, onion, salt, oregano, and pepper; blend well. Spread mixture on toasted bread. Broil 5 inches from heat for 8 minutes or till done. Add mozzarella cheese and cherry tomato halves; broil till cheese begins to melt, about 1 minute. Trim with an additional cherry tomato and a pitted ripe olive. Makes 2 servings.
HERB MARINADE FOR FRESH VEGETABLES
1 8 oz. bottle of Italian or Herb
and Garlic salad dressing
2 teaspoons fresh dill
¼ cup lemon juice
½ teaspoon salt
Combine the ingredients and refrigerate.
Makes enough (1 cup) to marinate 2 pounds of fresh
vegetables.
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REFRIGERATOR BUTTERSCOTCH/PECAN ROLLS
¾ cup milk
½ cup butter
½ cup sugar
2 teaspoons salt
2 packages active dry yeast
½ cup lukewarm water
1 egg
4 cups of sifted flour
some melted butter
½ cup sugar (additional)
2 teaspoons ground cinnamon
Scald the milk. Stir in the butter, ½ cup of sugar and the salt. Cool to lukewarm. Sprinkle the yeast on lukewarm water. Stir to dissolve and add the yeast, egg, and 1 cup of the flour to the butter mixture. Beat with electric mixer (on medium speed) until smooth, about 2 minutes. Gradually, add enough remaining flour to make a soft dough (that leaves the sides of the bowl). Cover the bowl and refrigerate at least two hours, or overnight. Then, prepare the Butterscotch Topping: Combine ¼ cup of light corn syrup, 2 tablespoons butter and 1 tablespoon water in a small saucepan. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat, and add 1 cup of butterscotch morsels. Stir to melt. Pour the butterscotch mixture into 2 greased 9" square baking pans. Sprinkle each pan with 1/3 cup of chopped pecans. Roll the dough out to a 18" x 12" rectangle. Brush with melted butter. Sprinkle with a mixture of the ½ cup of sugar and the 2 teaspoons cinnamon. Roll up (like a jellyroll) from the long side. Cut into 18 slices. Place in the prepared pans (9 each) and let rise until doubled (45-60 minutes). Bake at 375° for 30 minutes or until golden brown. Cool upside down on a rack over wax paper. Makes 18.
BUTTERSCOTCH TOPPING
(From a 1938 Watkins Cookbook)
2/3 cup milk
2 tablespoons butter
1 cup white sugar
1 cup brown sugar (light brown)
½ teaspoon vanilla
Heat milk to boiling. Add the butter and sugars. Cook to a thick syrup, about 224° degrees on the candy thermometer. Remove from heat and add vanilla. Stir lightly. Cool. Serve either hot or cold.
ANOTHER BUTTERSCOTCH TOPPING
¼ cup butter
¾ cup medium brown sugar
1 cup light corn syrup
1 cup thin cream (or half n' half)
½ teaspoon vanilla
Boil sugar, butter and syrup for 5 minutes. Add cream and let the mixture come to a rolling boil. Remove from heat. Add vanilla. Stir lightly. Cool.
APPLETS
Soak 2 tablespoons (2 packages) of Knox gelatin in ½ cup of applesauce for 10 minutes. Bring to a boil in a heavy saucepan: ¾ cup applesauce and 2 cups of sugar. Then, add the gelatin mixture and boil for 15 minutes, stirring constantly. Remove from heat. Add 1 cup of chopped nuts plus 2 teaspoons vanilla. Pour into buttered pan. Let stand overnight. In the morning, cut into bite size pieces and roll in powdered sugar. Enjoy!
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