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THE GREAT OATMEAL BAR
2 sticks margarine
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1½ cups flour
1 teaspoon soda
3 cups oatmeal
Combine all ingredients and turn into a large pan (12 by 18 by 1 or a jelly roll pan.) Bake at 350° for 30 minutes. For the frosting, brown 5 tablespoons butter and add 1½ cups powdered sugar, vanilla to taste and enough milk to get a spreading consistency. Frost while bars are still warm.
DECORAH OATMEAL SQUARES
2 cups oatmeal
1 cup brown sugar, packed
½ cup butter
Cream sugar and butter. Thoroughly mix in oatmeal. Bake in a greased 9 by 9 inch pan at 350° for 20 minutes. Cool before cutting.
IOWA CITY RHUBARB DESSERT
Wash and dry rhubarb.
4 cups rhubarb
1½ cups sugar
1 cup brown sugar, packed
½ cup margarine
1 egg
1 cup flour
1 teaspoon baking powder
½ cup milk
1 teaspoon vanilla
Mix rhubarb and sugar and put in bottom of a 7 by 11 inch baking dish. Mix remaining ingredients and pour over rhubarb mixture. Bake at 350° for 30 minutes.
FRESH RHUBARB BETTY
6 cups diced fresh rhubarb
1 to 1¼ cups sugar
2 tablespoons quick cooking tapioca
1 teaspoon grated lemon rind
¼ teaspoon salt
2½ cups soft bread crumbs
1/3 cup melted butter
1 teaspoon vanilla
Combine diced rhubarb, sugar, tapioca, lemon rind, salt and set aside. Mix bread crumbs with melted butter and vanilla. Fill 1½ quart casserole with alternating layers of rhubarb and bread crumbs, having rhubarb at the bottom and bread crumbs as the top layer. Cover and bake in a preheated hot oven at 400° for 25 minutes. Remove cover and bake until crumbs are brown, about 10 more minutes. Serve warm. Makes 6 servings.
RHUBARB KUCHEN
2 cups flour
½ cup sugar
3 teaspoons baking powder
¼ teaspoon salt
1/8 stick margarine, melted
1 egg, beaten
milk
2 cups cut up rhubarb
1 package strawberry Jello
Combine flour, sugar, baking powder and salt. Stir in margarine. Place egg in measuring cup and add milk to make 1 cup liquid. Mix all together. Turn in baking dish. Spread rhubarb over the batter. Sprinkle Jello over top of rhubarb. Make a struesel with 2 cups sugar, 3 tablespoons flour and another 1/8 stick margarine, melted. Combine and sprinkle over top of jello. Bake for 35 minutes at 360°.
366-2748 for Cedar Rapids and Marion callers. 800-332-5401 from anywhere in the state of Iowa at no charge to you.
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NO WEEP MERINGUE
Moisten one tablespoon cornstarch with one tablespoon of water. Stir in ½ cup boiling water and let cool. Meanwhile, beat 3 egg whites with a pinch of salt and 6 tablespoons sugar. Beat until stiff. Stir egg whites into cooled cornstarch mixture. Brown on pie.
ELIZABETH'S DINETTE COCONUT CRUST
Mix 2 cups shredded (angel flake) coconut and ¼ cup melted butter. Press evenly into an ungreased 9 inch pie pan. Bake at 300° for 25 to 30 minutes until evenly browned. Cool before filling.
RHUBARB DESSERT
½ cup shortening
½ cup sugar
2 cups flour
1/8 teaspoon salt
Mix and press in a greased 13 by 9 inch pan. Bake for 10 minutes at 350°.
Beat 6 egg yolks and add:
2 cups sugar
¼ teaspoon salt
grated rind of 1 orange
4 tablespoons flour
1 cup half and half
5 cups diced rhubarb
Mix and put over crust. Bake until done at 325°, about 1 hour. Beat 6 egg whites until stiff and add ½ cup sugar gradually, beat until thick and glossy. Put on top of dessert and bake until golden brown. Serves 12 generously. (Sisters of St. Francis, Cascade, Iowa)
GRANNY'S BANANA FROSTING
1 banana
2 cups plus 3 tablespoons sugar
½ cup milk
1 stick margarine
pinch of salt
1 teaspoon vanilla
Mash banana and add 3 tablespoons sugar. Spread thinly on top of cake. Combine the 2 cups sugar, milk and margarine and salt. Bring to a rolling boil, boiling for 1 to 2 minutes. Cool slightly and add vanilla. Beat until cool. Spread over banana mix on cake. May be softened with 1 tablespoon light corn syrup.
STEWED TOMATOES
2½ cups canned tomatoes
½ teaspoon dried onion flakes
½ tablespoon sugar
2 tablespoons butter
1/8 teaspoon pepper
1 slice of buttered toast, cut
into 8 squares
Mix all but toast pieces. Add toast. Heat until cooked together, making sure onion flakes are plumped.
MAHER'S SAUERKRAUT RELISH
1¼ cups partially drained
sauerkraut
1 cup diced celery
¼ cup catsup
¼ cup onions, chopped
¼ cup green pepper, chopped
2 tablespoons sugar
3 tablespoons lemon juice
Paprika, salt and pepper to taste
Cover and chill for best flavor.
SPECIAL HARVARD BEETS
1 tablespoon cornstarch
4 teaspoons sugar
¾ teaspoon salt
2 cups beets
liquid from beets plus 1 tablespoon
vinegar and 2 tablespoons orange juice concentrate
Add all but beets to liquid mixture. Boil about a minute. Than add beets.
CHOW MEIN CASSEROLE
1 pound hamburger
1½ cups chopped onion
¾ cup chopped celery
1 can stems and pieces of mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1 tablespoon Worcestershire sauce
1 small can Chow Mein noodles
Cook hamburger with onion until meat is done and crumbly. Drain fat. Add celery and can of mushrooms, drained. Add soups and WOR sauce. Pour into a greased casserole. Sprinkle chow mein noodles over the top. Bake for 30 to 45 minutes at 350°.
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CHOCOLATE REFRESHERS
1¼ cups flour
¾ teaspoon soda
½ teaspoon salt
1¼ cups chopped dates
½ cup water
½ cup butter or margarine
¾ cup packed brown sugar
2 eggs
½ cup orange juice
½ cup milk
1 cup chopped walnuts
1 cup chocolate chips
Sift flour, soda and salt and set aside. Combine dates, water, butter or margarine, and brown sugar and cook over low heat and stir until dates are soft. Remove from heat and cool. Add eggs, orange juice, ½ cup milk and walnuts. Add sifted ingredients and chocolate chips. Bake in a well greased 15 by 10 by 1 inch pan. Bake at 350° for 25 to 30 minutes. Cool and spread with orange glaze.
ORANGE GLAZE: Mix 1½ cups sifted powdered sugar, 2 tablespoons soft butter, 1 to 2 teaspoons grated orange rind and hot water to spreading consistency.
BUTTERSCOTCH PUDDING
6 tablespoons margarine
1 cup brown sugar, firmly packed
1 cup water
1 2/3 cups milk
½ cup flour
2 beaten egg yolks
1 teaspoon vanilla
Melt margarine, brown sugar and water together. Add a little milk to the flour to keep from getting lumpy. Then combine both milk and flour and margarine and sugar mixtures over low heat and cook until thick. Stir constantly. Boil one minute. Remove from heat and add egg yolks gradually. Don't cook any more. Add vanilla last.
RANDALIA HAM AND NOODLE CASSEROLE
1¼ pounds ground lean ham
1 small jar Cheese Whiz
3 tablespoons horseradish, optional
1 tablespoon prepared mustard
12 ounce package cooked medium
noodles
2 cans mushroom soup
1½ soup cans of milk
Mix altogether and pour into a large pan. Top with crushed corn flakes. Bake one hour at 350°.
CHOW MEIN
Cube ½ pound round steak and one pound pork steak into ½ inch pieces. Brown meat and cook until almost tender. Add 1 cup celery, cut into small pieces and 1 can bean sprouts and finish cooking until meat and celery are tender. Combine 1 tablespoon cornstarch, ½ cup water, 2 teaspoons soy sauce. Add to meat mixture along with 1 can chicken gumbo soup. Cook until slightly thickened and add 1 frozen package each of peas and carrots. Cover and simmer 10 minutes. When ready to serve, sprinkle with ½ cup blanched almonds. Serves ten.
SHELLFISH SORRENTO
1 can cream of mushroom soup
¾ cup milk
¼ cup diced pimiento
1 3 ounce can diced mushrooms
1 cup grated Parmesan cheese
8 ounce package elbow macaroni
1 can crabmeat
1 can shrimp
½ teaspoon garlic salt
dash of cayenne pepper
2 tablespoons butter
Heat soup and milk until bubbly. Add cooked macaroni, shellfish, pimiento, mushrooms and seasonings, along with ½ cup of the cheese. Spread into greased baking dish. Sprinkle with remaining cheese and dot with butter. Place under broiler until golden brown. Can be served in patty shells. (Chow Mein and Shellfish Sorrento recipes from Mrs. Carl Nelson, Cedar Rapids, Ia.
OLD FASHIONED TAPIOCA
2/3 cup pearl tapioca
water to cover
2 cups milk
salt
½ cup sugar
1 egg
1 teaspoon vanilla or lemon extract
pineapple or applesauce
Soak tapioca overnight in water to cover. Next morning, drain and mix with milk and a little salt. Cook in double boiler until tapioca is transparent. Remove from heat and add the egg and sugar which has been mixed together before adding. Add vanilla or lemon extract. Pineapple or applesauce may also be added before serving.
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The Open Line was pleased to have Dorothy Votroubeck of Cedar Rapids during April. Mrs. Votroubeck demonstrates the famous Osterizer blender in this area. We not only had that long awaited program on the use of the blender, or Spin Cookery as Osterizer likes to call it, but we now have a fine collection of blender recipes to offer. The Oster Company has made available to the Open Line four different folders containing recipes and hints on the use of your blender. They are free for the asking. Send a selfaddressed business size envelope stamped with two six cent stamps for return postage to the Open Line, WMT Radio, Cedar Rapids, Iowa 52406. We'll be happy to send them to you.
OSTER'S FUN FONDUE
14 ounces caramels
14 ounces heavy cream
½ cup miniature marshmallows
Marshmallows, fruit pieces, grapes,
angel food cake pieces, etc.
Heat caramels with cream to melt together. Melt in marshmallows next to make it fluffy. Dip marshmallows, fruit pieces (apple for example,) grapes, angel food cake pieces, etc., for a fun fondue.
OLD DRY TIDBITS OF CHEESE can be cut into pieces and processed in your blender for casserole toppings and other recipe uses.
PIZZA FONDUE
1 onion, chopped
½ pound ground beef
2 tablespoons margarine
2 10-ounce cans pizza sauce
1 tablespoon cornstarch
1½ teaspoons oregano
¼ teaspoon garlic powder
10 ounces cheddar cheese
1 cup Mozzarella cheese
Brown meat and onions. Add seasonings and cornstarch into sauce. Pour over browned meat and onions. When mixture bubbles, add cheese and stir until cheese is melted. Put over heat in fondue pot to serve. Use toasted bread cubes for dipping into fondue.
CHOCOLATE VELVET
Put ½ cup cold milk and 2 envelopes unflavored Knox Gelatin into blender container and process on Low to soften gelatin. Add ¾ cup milk, heated to boiling and process to dissolve gelatin. Add 1 egg, ¼ cup sugar and 1/8 teaspoon salt. Turn to High and add 1 cup chocolate pieces. Continue to process. Add 1 teaspoon vanilla and 1 cup heavy cream. Then add 1½ cups crushed ice or ice cubes and continue to process and process until smooth and icy. Pour at once into indvidual serving cups or a five cup mold or into a graham cracker crust to serve.
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