Page 1 Top of Page
I can tell I'm getting older each year because I look forward to the spring and summer more and more. As a matter of fact, your editor was persuaded to try "Blooper Softball" this year for the first time (and perhaps the last).....what an experience! Speaking of age, this is an appropriate time to acknowledge "Tex" Perham's hobby of 60 years ago that began as WJAM, merged with KWCR, and wound up as WMT.
Those who built the tradition and legacy this station enjoys are gone from the airwaves, but their concern for service and quality is not forgotten... and our pledge to you, our listeners, is to maintain the interest and improve every way we can to better serve you. that's how we have kept your trust and how we intend to keep it.
All of us who occupy the 600 spot on your dial thank you for making 60 years possible, and from one who, many years ago, discovered that distant station at 600 on that dial in Cedar Rapids, there isn't a better place to be.
LAMB PINEAPPLE KABOB
2 pounds boneless lamb shoulder
6 tablespoons lemon juice
4 tablespoons salad oil
1 tablespoon grated onion
1 teaspoon chili powder
1 teaspoon ground singer
1 clove garlic, crushed
2 teaspoons curry powder
3 teaspoons salt
1 green pepper, cut in 2 inch squares
2 onions, cut in 8th's
1 (8 ounce) can pineapple chunks,
drained
Cut lamb into 1½ inch cubes. Combine lemon juice, salad oil, onion, chili powder, ginger, garlic, curry powder and salt. Pour mixture over lamb cubes. Cover and refrigerate 2 hours or more. Pre heat broiler Drain meat, reserve marinade. Arrange meat on metal skewers, alternate with green pepper squares, onion, mid pineapple chunks. Place on broiler rack 3 inches from heat. Broil 15 minutes turning to brown evenly. Baste several tunes with marinade. Serve with rice. 4-6 servings.
BAR-B-QUE BREAST OF LAMB
2 pounds lamb breast
1 tablespoon fat
2 teaspoons salt
1 medium onion, sliced
½ cup chili sauce
¼ teaspoon cayenne pepper
1 tablespoon vanilla
1 cup water
Heat fat in heavy skillet. Cut lamb into 4 pieces. Season with salt. Brown in hot fat, add onion, chili sauce, pepper, vinegar and water. Bake covered 350° for 90 minutes. Uncover, bake 20 minutes more until sauce is almost absorbed.
LAMB CHOP CREOLE
6 shoulder lamb chops
1 tablespoon oil
1 medium onion, diced
½ cup diced green pepper
2½ cups canned tomatoes
(not too juicy)
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/8 teaspoon chili powder
Brown chops in oil. Place in casserole. Place onion and pepper in skillet. Brown lightly. Add tomato and seasonings. Stir well. Simmer 10 minutes. Pour over chops. Bake covered 350° 60 minutes.
LAMB BREAST WITH SAUSAGE STUFFING
3 pounds boned breast of lamb
½ pound pork sausage
salt and pepper to taste
2 tablespoons fat
1 cup water
¼ cup catsup
1 onion, diced
Spread lamb with sausage. Roll up and secure with string or skewer, sprinkle with salt and pepper. heat fat in heavy skillet. Brown lamb roll in fat. Add water, catsup, onion, cover and simmer slowly 90 minutes or until fork tender. Add small amount of water if necessary.
Page 2 Top of Page
LAMB STROGANOFF
2 pounds lamb steak
¼ cup flour
½ cup onions, chopped
1 clove garlic
6 tablespoons butter
1½ teaspoons salt
1/8 teaspoon pepper
1 tablespoon worcestershire sauce
½ cup water
1 can cream of mushroom soup
4 ounce can mushroom, undrained
1 cup sour cream
Cut lamb in thin strips. Dredge in flour. Brown lamb with onions and garlic in butter. Add seasoning, water, cover, and simmer till almost tender. Add soup, mushrooms, and cook till lamb is done. Add sour cream. Serve over noodles, rice, macaroni, etc.
CURRANT GLAZED LAMB LEG CHOPS
2 tablespoons butter or margarine
4 lamb leg chops cut ½ inch
thick
salt and pepper
½ cup water
¼ cup currant jelly
1 tablespoon lemon juice
2 tablespoons dark brown sugar
¼ teaspoon ground ginger
¼ teaspoon ground cloves
Heat butter in skillet over medium heat, add chops, brown well on both sides. Sprinkle with salt and pepper. Remove chops from skillet. Add water, jelly, lemon juice, brown sugar and spices. Mix well till blended. Return chops to skillet, cover, and cook 30-35 minutes till fork tender. Add a bit more water to prevent sticking if necessary. Serves 4.
MEXICAN CORN CASSEROLE
1 can creamed corn
1 cup Bisquick
1 egg, beaten
2 tablespoons melted oleo
2 tablespoons sugar
½ cup milk
1 (4 ounce) can sweet green chilies,
well drained
½ pound Monterey Jack cheese,
shredded
Combine first 6 ingredients. Mix well. Turn ½ of mix into well greased 9x13 inch pan. Spread chilies on Mix. Add ½ of the Monterey Jack cheese. Add remaining batter and top with remaining cheese. Bake 4O0° for 30 minutes uncovered. NOTE: If you double recipe, bake for 45 minutes.
BACON AND BEEF SPAGHETTI
4 ounce elbow spaghetti
3 slices bacon, finely cut
¼ cup chopped onion
¼ cup mushrooms (2 ounces)
½ pound ground beef
1 can tomato soup
½ cup warm water
½ teaspoon oregano
½ teaspoon salt
1/8 teaspoon pepper
¾ cup grated cheese
Add 2 teaspoons salt and spaghetti to 3 cups boiling water. Boil, stirring constantly for 2 minutes. Cover, remove from heat, and let stand for 5 minutes. Fry bacon till partially cooked, add onion, mushrooms, and cook 5 minutes longer. Stir in beef and cook till brown. Add soup, water, seasonings. Rinse spaghtti, drain well. Place ½ spaghetti in greased 1½ quart casserole. Cover with half of sauce, sprinkle with ½ cheese. Repeat. Bake 20 minutes 375°.
TACO PIE
¼ cup butter or margarine
½ cup milk
1(1¼ ounce) package two
seasoning mix
2 cups instant mashed potato flakes
1 pound ground beef
½ cup chopped onion
1 (15 ounce) can refried beans
½ cup bottled barbecue sauce
¼ cup water
1 cup shredded cheddar cheese
1 cup shredded lettuce
1 medium tomato, chopped
Melt butter. Add milk plus 2 tablespoons dry taco seasoning. Stir in potato flakes. Press in ungreased 10 inch pie plate. In skillet, cook ground beef till brown. Drain off excess fat. Stir in beans, barbecue sauce, water and remaining taco mix. Cook till bubbly, stirring constantly. Place in potato crust. Bake uncovered 350° 30-35 minutes. Top with cheese, lettuce and tomato.
HONEYED CHICKEN
1 cut up chicken or 4 chicken breasts
¼ cup butter or margarine
½ cup honey
1 teaspoon curry powder
1 teaspoon salt
¼ cup prepared mustard
Heat oven to 375°. Melt butter in shallow baking dish. Stir in remaining ingredients. Roll chicken in mixture. Arrange in single layer in baking dish. Bake, turning every 15 minutes for 1 hour.
Page 3 Top of Page
BAKED CHICKEN IN SAUCE
1 cut up chicken, salt and peppered
1 package dry onion soup mix
1 (8 ounce) jar (1 cup) apricot
preserves
1 bottle Russian salad dressing
Mix onion soup mix, apricot preserves, and salad dressing. Add 1/8 to ¼ cup water. Mix well. Pour over chicken. Bake in a 9 x 13 inch pan for 60 minutes at 300-350°.
BEEF & SNOW PEAS
1-1½ pounds flank steak
1 (10½ ounce) can condensed
beef consommé
¼ cup soy sauce
¼ teaspoon ground ginger
1 bunch green onions, sliced
2 tablespoons corn starch
2 tablespoons cold water
1 (7 ounce) package Chinese pea
pods, thawed
Slice steak diagonally (across grain). Combine strips in slow cooking crock pot with consommé, soy sauce, ginger, and onions. Cover and cook on "lo" 5-7 hours. Turn to "hi" and add corn starch dissolved in cold water. Cook on "hi 10-15 minutes or till thick. Drop pea pods in during last 5 minutes. Serve over rice. Serves 4-5.
VEGETABLE MEDLEY
2 or 3 packages chopped broccoli
1 can diced carrots
1 package frozen baby lima beans
1 can sliced water chestnuts
1 can sliced mushrooms
2 cans mushroom soup
1 cup grated cheddar cheese
1 tablespoon minced onions
1½ teaspoons salt
1 teaspoon dry mustard
dash pepper
toasted slivered almonds
Cook broccoli till tender. Drain ALL vegetables well. Combine and toss lightly with remaining ingredients (except almonds). Pour into flat baking dish, sprinkle with almonds over top. Bake 350° 35-40 minutes.
MINT GLAZED CARROTS
12 medium carrots, pared and cut
in half lengthwise
¼ cup butter or margarine
½ cup mint jelly
Cook carrots in boiling, salted water till crisp and tender. Drain. Place in greased, oblong baking dish, flat side down. Dot with butter and mint jelly. Bake 15-20 minutes at 350° till tender and glazed.
GREEN BEANS FAR EAST
1 quart canned green beans
1 (5 ounce) can water chestnuts,
drained and sliced
½ cup finely chopped onion
2 tablespoons butter or margarine
1 cup dairy sour cream
1 teaspoon sugar
1 teaspoon seasoned salt
1 teaspoon vinegar
dash pepper
Boil beans 10 minutes. Add chestnuts and heat through. Cook onions in butter till tender. Stir in sour cream, sugar, salt, vinegar, and pepper. Heat but DO NOT boil. Drain beans. Turn into serving bowl. Top with sour cream mixture.
CHEDDAR CHEESE SOUP
½ cup carrots, grated
½ cup celery, chopped
3 cups soup stock
1 onion, chopped
¼ cup corn germ oil
3 tablespoons whole wheat flour
2 cups milk
½ cup powdered milk
3 tablespoons nutritional yeast
½ pound cheddar cheese,
grated
½ cup yogurt
½ teaspoon celery seed
dash paprika
Cook carrots and celery in 1 cup stock till tender. Sauté onion in oil. Stir in flour till blended. In blender combine milk, powdered milk, yeast and 2 cups stock. Gradually add mix to onion mix. Stir over lowest till thick. Add cheese and vegetables. Remove from heat. Stir in yogurt and celery seed. Sprinkle with paprika.
OX TAIL SOUP
Brown well in a little hot fat in kettle 1½ pounds ox tail cut into 2 inch pieces. Add 1½ quarts water, 1 tablespoon salt, and simmer covered, about 3¼ hours. Remove meat from bones. Return meat to soup. Add ½ cup diced onion, ¾ cup diced, raw carrots, ½ cup diced, raw celery, 2 tablespoons white rice. Cover and simmer 30 minutes. Skim off fat. Add 1 cup cooked tomatoes. Serves 6.
VEGETABLE FRUIT DRINK
1½ cups milk
1 carrot
1 stalk celery
1 banana
Blend at high speed.
Page 4 Top of Page
PRETZEL RASPBERRY SALAD
1 (8 ounce) package pretzels
3 tablespoons granulated sugar
1½ sticks soft oleo
1 package Dream Whip
¾ cup powdered sugar
1 (8 ounce) package soft cream
cheese
2 (3 ounce) packages raspberry
jello
1 large package frozen raspberries
Stir pretzels in bowl to remove loose salt. Crush, mix with sugar and soft oleo. Pat into a 9x13 inch pan. Bake at 400° for 8 minutes. Prepare Dream Whip (per package directions). Add sugar, cream cheese, beat well. Spread over cooled crust. Dissolve jello in water, add frozen raspberries. Chill until syrupy. Pour over filling, let set.
FROZEN LIME MINT SALAD
1 (20 ounce) can crushed pineapple,
juice and all
3 ounce package lime jello, dry
3 cups mini marshmallows
1 cup Kraft Butter mints, finely
chopped
8 ounce carton Cool Whip, thawed
In a 3 quart bowl place pineapple, sprinkle with dry jello mix till dissolved. Add marshmallows and crushed mints. Mix well, cover, refrigerate 6-8 hours. Remove, fold in Cool Whip. Pour in 9x13 inch pan. Cover. Freeze 4-6 hours or overnight.
PARSNIP SALAD
2 or 3 cups raw parsnips, grated
1 cup finely chopped celery
2 tablespoons chopped onion
½ cup chopped, ripe olives
1 tablespoon pickle relish, or
chopped pickles or red and green peppers
1 cup Miracle Whip
2 tablespoons lemon juice
1/8 teaspoon white pepper
a pinch of salt
Mix ingredients and refrigerate.
SPRING CHICKEN
1/3 cup French dressing
2/3 cup mayonnaise
1 teaspoon salt
1/8 teaspoon pepper
1½ cups cooked, diced chicken
1 cup diced celery
1 cup orange or pineapple chunks
1/3 cup nuts
3 cups cold fluffy, rice
Mix well. Add mayonnaise last.
CARROT MARINADE SALAD
2 pounds carrots, sliced and cooked
till barely tender, drain
2 green peppers, sliced in rings
1 cup sugar
½ cup vinegar
½ cup salad oil
1 can undiluted tomato soup
½ teaspoon salt
1/8 teaspoon black pepper
½ teaspoon dill weed (optional)
Blend soup, sugar, salad oil, vinegar, salt, pepper, dill weed in a deep bowl. Alternate layers of carrots, onions (sliced), and green peppers. Pour sauce over vegetables. Cover and refrigerate 12-24 hours.
YEAST BREAD
Part 1
2 packages yeast
4 cups warm water
4 tablespoons white sugar
4 teaspoons salt
Add 4 cups white flour, mix well. Keep in warm place until bubbly and light.
Part 2
1 cup brown sugar or ½ cup
honey
1 cup hot water
5 tablespoons shortening
Mix, cool to lukewarm, add to yeast mixture (part 1).
Part 3
3 cups whole wheat flour
Add to other mixture. Add more white flour till dough is stiff. Knead 10 minutes. Let rise till doubled. Cover with damp cloth. Divide into 4 loaf pans. Rub each loaf with shortening. Let rise till double in size. Bake 350° for 20 minutes, then 325° for 30 minutes. Grease top of loaves with margarine.
YEAST ROLLS
1 cup sugar
½ cup lard
1 heaping tablespoon salt
1 egg
2 cups lukewarm water
1 package yeast
7 cups flour (reserve 1 cup)
Prepare as usual for dough. Add 1 cup reserved flour when kneading. Bake in 9 x 13 inch pan. NOTE: No baking time or temperature given.
Page 5 Top of Page
HOMEMADE BUNS
3½-4 cups of flour
1 package yeast
1 cup warm water
1/3 cup oil
¼ cup sugar
1½ teaspoons salt
1 egg
Combine 2 cups of flour with yeast. Mix water, oil, sugar and salt, add to flour mixture. Add egg, beat at low speed 30 seconds scraping sides of the bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can with a spoon. Knead. Place in greased bowl, rotate so top is greased. Cover and let rise 1½ hours. Punch down. Divide into 3 parts, let rest 5 minutes. Divide each third into 4 balls, press flat on greased baking dish (3½ inch circles). Let rise 30 minutes. Bake 375° for 13-15 minutes.
DINNER ROLLS
3½ cups flour
1 package yeast
1¼ cups milk
¼ cup sugar
¼ cup shortening
1 egg
1 teaspoon salt
Mix 2 cups flour and yeast. Heat and stir milk, sugar, shortening, and salt till just about melted. Add to flour mix. Add egg and beat on low for 30 seconds. Beat at high speed 3 minutes. Stir in as much remaining flour as possible with spoon. Knead in enough flour to make a moderately stiff dough. Shape into balls. Place in greased bowl. Rotate to grease top. Cover, let rise till doubled. 45-60 minutes. Punch down, divide in half, cover and let rest 10 minutes. Shape into rolls. Cover and let rise (45-60 minutes.) Bake 400° 10-12 minutes. Makes 24-36 rolls.
DANISH ROLLS
(Flaky Variety)
In large bowl, stir in 1 tablespoon sugar into ¾ cup warm water. Dissolve 1 package of dry yeast. Stir in 2 beaten eggs, 2-3 cups flour, to make soft dough. Have ready 3 sticks softened butter. Roll out dough into rectangle, ½ inch thick. Spread with first stick of butter. Fold dough into thirds, refrigerate at least 15 minutes. Repeat this process 2 more times using each stick of butter. After third refrigeration, roll dough into a thin rectangle, roll up jelly roll fashion, cut dough into 1 inch thick slices. Place on ungreased pan. Cover and let rise 1 hour. Bake at 450° for 7 minutes or until lightly browned. Frost with powdered sugar frosting.
TURN OVER PASTRY
8 ounce package cream cheese
1 pound butter or margarine
4 cups flour
6 tablespoons milk
½ teaspoon butter flavoring
(optional)
Soften cream cheese, and cream ingredients together as for dough. Chill several hours. Pinch off dough in balls. Pat into flat pieces on floured board. Bake 375° 10-12 minutes on ungreased cookie sheet.
STRAWBERRY ANGEL SURPRISE
1 (3 ounce) package strawberry jello
1 cup boiling water
20 drops red food coloring
1 10 inch angel food cake
1½ cups heavy cream (whipped)
1½ cups fresh sliced strawberries
½ teaspoon vanilla
Dissolve jello in water. Add food coloring. Refrigerate till thick or syrupy. Place cake on platter. Cut top off ½ inch down. Spoon center out leaving 1 inch all around. Remove center. Fold jello into whipped cream. Add strawberries and vanilla. Spoon into shell. Replace top of cake and frost with strawberry cream.
Strawberry Cream:
1½ cups fresh strawberries
¼ cup powdered sugar
Mix and let stand 30 minutes. Fold into 1½ cups heavy whipped cream. Garnish with berries. Refrigerate 4 hours.
UPSIDE DOWN BERRY PIE
1 baked single crust pie shell
2 egg whites
½ teaspoon vanilla
¼ teaspoon cream of tartar
¼ cup sugar
3 cups fresh strawberries
½ cup sugar
3 tablespoons corn starch
1 cup whipping cream
To make meringue: beat egg whites, vanilla, cream of tartar till soft peaks form. Gradually add ¼ cup sugar. Beat till stiff peaks form. Spread on bottom and skies of pie crust. Bake 350° 12 minutes. Cool. Mash berries and add enough water to make 2 cups. Combine ½ cup sugar, corn starch, and berries. Cook and stir till bubbly. Cook 2 minutes more. Cool. Spread over meringue and chill. Whip the whipping cream and top pie.
Page 6 Top of Page
LEMON MERINGUE PIE
1½ cups sugar (for filling)
½ cup corn starch
¼ teaspoon salt
2½ cups water
4 eggs, separated
3 tablespoons butter or margarine
1 tablespoon grated lemon rind
½ cup lemon juice
¼ teaspoon cream of tartar
½ cup sugar (for meringue)
One 9 inch baked pie crust. Combine 1½ cups sugar, corn starch, salt, and gradually add water, stirring with a wooden spoon. Cook over medium heat stirring constantly till mix thickens and bubbles. Cook 1 minute more and remove from heat. Beat egg yolks slightly in a small bowl. Slowly blend in ½ cup of hot corn starch mixture. Pour this mix back into remaining cornstarch mix. Cook over low heat stirring constantly for 2 minutes. Remove from heat. DO NOT OVER COOK. Stir in butter, lemon rind, and juice. Pour into cooled pastry shell. Press plastic wrap directly on surface of filling to prevent skin from developing.
FOR MERINGUE:
Beat egg whites with cream of tartar till foamy white. Slowly add sugar 1 tablespoon at a time. Beat at high speed till firm. Grease and flour a cookie sheet. Shape meringue into 6 or 8 mounds on cookie sheet. Bake 350° 15 minutes or till golden brown. Cool on cookie sheet and place mounds on pie. DO NOT SPREAD MOUNDS AROUND.
COCONUT PEAR CRISP
3 medium fresh pears, peeled, cored
and sliced or 29 ounce can pear halves. sliced and drained
1¼ cups milk
1 regular size package instant
coconut cream pudding mix
¾ cup flour
¼ cup chopped walnuts
2 tablespoons sugar
½ teaspoon cinnamon
¼ cup margarine
1 beaten egg
½ teaspoon vanilla
Arrange pears in 8 inch round baking dish. In a bowl combine milk, ½ of the pudding mix (5-6 tablespoons), and pour over pears. Stir together remaining pudding mix, flour, walnuts, sugar and cinnamon. Cut in margarine until mixture becomes the size of coarse crumbs. Mix in egg and vanilla till well blended. Crumble on top of pears. Bake uncovered 350° 40 minutes or till top is golden. (Use more sugar if necessary.)
TWIST O' LEMON CHEESE BARS
1 (14.3 ounce) package lemon frosting
mix
1½ cups all purpose floor
½ cup (1 stick) butter or
margarine, melted
1 cup finely chopped nuts
1 (8 ounce) container (1 cup) sour
cream
1 (8 ounce) package cream cheese,
softened
1 egg
½ teaspoon vanilla
Measure ½ cup frosting mix and set aside. Combine remaining mix, flour and butter. Blend with mixer till crumbly. Stir in nuts. Pat in ungreased 9x13 inch pan. Bake 350° 10-12 minutes. Combine ½ cup frosting mix, sour cream, cream cheese, egg and vanilla. Beat till smooth. Pour over hot crust. Return to oven and bake 15-18 minutes or till filling is set. Cool. Cut in bars and chill.
LEMON CHEESE CAKE
1 can Milnot, chilled
30 graham crackers, crushed
1 stick oleo, melted
1 tablespoon powdered sugar
1 box lemon Jello
1 (8 ounce) package cream cheese
1 cup sugar
1 teaspoon vanilla
1 cup boiling water
Mix crackers, margarine and powdered sugar. Save cup for topping. Place mix in 9x13 inch pan. Dissolve Jello with water, cool. Cream: cheese, sugar and vanilla. Whip Milnot till peaks we formed. Add to cooled Jello and cheese mix. Pour over crumbs. Top with reserved crumbs.
FROZEN LEMON DESSERT
4 eggs, separated
2/3 cup sugar
¼ cup lemon juice
1 tablespoon grated lemon peel
1/8 teaspoon salt
1 cup whipping cream, whipped
¾ cup crushed vanilla wafers
Beat egg yolks till very thick and
light. Gradually beat in sugar, beating well after each addition. Add lemon
juice, peel and salt. Blend well. Cook in double boiler over hot water,
stirring constantly till thick. Remove from heat. Cool. Beat egg whites
till stiff peaks form. Fold into thickened mix. Fold in whipped
cream. Spread ½ crumbs in
freezer tray. Spoon in lemon mix. TOP with reserved crumbs. Freeze till
firm, several hours or overnight.
Page 7 Top of Page
SOUR CREAM RHUBARB SQUARES
Topping:
½ cup sugar
½ cup nuts
1 tablespoon butter, melted
1 teaspoon cinnamon
Combine till crumbly. Set aside.
Batter:
1½ cups brown sugar, packed
½ cup butter
1 egg
2 cups flour
1 teaspoon soda
½ teaspoon salt
1 cup dairy sour cream
1½ cups rhubarb, cut in
pieces
Beat sugar, butter and eggs till fluffy. Combine flour, soda, salt and add to creamed mixture alternately with sour cream. Beat till batter is creamy and smooth. Stir in rhubarb. Spread in 9 x 13 inch greased pan. Sprinkle with topping. 350° 45 minutes.
RHUBARB SHERBET
2½ cups sliced rhubarb
1 #1 can crushed pineapple (1-1/3
cups)
1/8 teaspoon salt
½ cup sugar
1-2/3 cups chilled evaporated milk
1/8 teaspoon mace or nutmeg (optional)
Wash rhubarb, cut out blemishes. Do not peel. Cut in small pieces and combine with pineapple, salt and sugar. Simmer until tender. Press through coarse sieve. Chill. Whip chilled evaporated milk until stiff. Fold rhubarb into mix. Pour into freezer tray. Freeze until firm.
CHERRY ANGEL FOOD CAKE
1 cup cake flour
1½ cups plus 2 tablespoons
sugar
1½ cups egg whites
1½ teaspoons cream of tartar
¼ teaspoon salt
1½ teaspoons vanilla
½ teaspoon almond flavoring
½ cup chopped maraschino
cherries
Combine flour plus ¾ cup plus 2 tablespoons sugar, set aside. Beat egg whites with cream of tartar and salt till foamy, gradually adding remaining sugar 2 tablespoons at a time. Beat till meringue holds stiff peaks. Fold in flavoring, sprinkle flour mixture and cherries over egg whites. Fold until blended. Place in ungreased tube pan. Use knife to remove air pockets. Bake 375° for 30-35 minutes. Invert on funnel till cold.
RHUBARB DUMPLING
Combine and bring to boil:
4 cups rhubarb
1½ cups water
¼ cup cinnamon candies
3 drops food coloring
1 cup sugar
Combine:
¼ cup corn starch
¼ cup water
Stir into rhubarb mix and boil
for 1 minute.
Dumplings:
1 cup flour
¼ cup sugar
1½ teaspoons baking powder
¼ teaspoon salt
cut in 2 tablespoons butter into
mix
Add ½ cup milk, ½ teaspoon vanilla and stir to moisten. Drop into rhubarb mix. Cover and cook 20 minutes.
FLOWER GARDEN DESSERT
6 eggs
1½ cups sugar
¾ cup lemon juice
1½ teaspoons lemon rind
1 envelope unflavored gelatin
¼ cup cold water angel food
cake (10 inch) food colorings
Mix egg yolks and ¾ cup sugar, lemon juice, rind, and cook till thick to form custard. Stir often. Remove from heat. Dissolve gelatin in cold water. Add to custard mix. Let cool. Beat egg whites till stiff with remaining ¾ cup sugar. Fold into cooled custard. Divide mix. Add different food coloring to each one. Tear cake in pieces. Place in 9x13 inch pan. Pour colored mix on top. Do not cover one color with another. Chill. Serve with whipped cream.
GUACAMOLE
3 avocados
½ onion, finely chopped
½ tomato, chopped
1½-2 teaspoons garlic powder
¾ of an 8 ounce carton sour
cream
dash of: tabasco sauce, paprika
and salt
1-2 tablespoons picante sauce
Combine and mix well. Refrigerate.
The Post office does not forward
3rd class mail If you move, you must tell us your new address.
Otherwise, the bulletin will not
reach you. Remember, we must have your old address and zip code, as well
as the new. Please allow at least 30 days for the change to be made.
Page 8 Top of Page
ORANGE SLICE BAR COOKIES
1 pound orange slice candy, cut
in pieces
6 tablespoons hot water
½ cup butter or margarine
2¼ cups brown sugar, firmly
packed
4 eggs, beaten
1 teaspoon vanilla
½ teaspoon salt
2½ cups sifted flour
2 teaspoons baking powder
½ cup nuts (optional)
Pour hot water over candy. Let stand overnight. Cream butter and sugar, add eggs and vanilla. Sift dry ingredients and mix with creamed mixture. Add nuts and candy. Bake in floured jelly roll pan. 350° for 20-25 minutes. Sprinkle with powdered sugar while warm. Cut into bars. Freezes well.
HOMEMADE PRETZELS
Make dough of
4 cups flour
1 tablespoon butter
½ teaspoon salt
1 rounded teaspoon dry yeast
water to make a rollable dough
Let rest for 20 minutes.
Roll out and cut in strips. Let dry, Shape into pretzels. Let stand till they begin to rise. Make a solution of 1 tablespoon lye, ½ gallon boiling water. Do not use aluminum pan. Place pretzels in boiling water. When they surface, remove, drain, brush with beaten egg yolk. Sprinkle with course salt or caraway read. Use oiled baking sheet. Bake 10 minutes 500° or 700° 2½ minutes. Remove from oven. Cool to 400°. Return and leave till bone dry.
CINNAMON SWIRL LOAVES
2 packager, active dry yeast
½ cup warm water (110-115°F)
1/3 cup vegetable shortening
1/3 cup honey
1 tablespoon salt
2 cups scalded milk
5½-6 cups all purpose flour
2 cups oatmeal (quick or regular)
uncooked
Dissolve yeast in warm water. Combine shortening, honey, and salt. Pour scalded milk over shortening. Mix. Let cool till lukewarm. Stir in 1 cup flour and add dissolved yeast and oatmeal. Stir in enough flour to make a soft dough. Turn out on lightly floured surface. Knead 10 minutes or till smooth and satiny. Shape into ball. Place in large greased bowl. Make sure all sides of dough are coated. Let rise in warm place 1½ hours or till doubled. Punch down. Divide in ½. Roll out to 14 inch x 7 inch rectangles.
Filling:
1 cup firmly packed brown sugar
2/3 cup chopped pecans
½ cup all purpose flour
2 tablespoons cinnamon
1/3 cup butter or margarine, melted
Mix till crumbly. Sprinkle mix over rectangles. Roll up. Place in two greased 8 x 4 inch pans. Cover and let stand 45 minutes or till doubled. Bake 375° 40-45 minutes. Drizzle sugar glaze on top.
TO KILL BOX ELDER BUGS:
1 gallon boiling water with
2 tablespoons Ajax liquid dishwashing
detergent.
Spray bugs.
THE
WMT OPEN LINE
Six
issues per Year published bi-monthly by the WMT
Stations,
Inc. P. 0. 2147, Cedar Rapids, Ia. 52406
Subscription
Rate $3.00 per year
Dave
Hinman, Editor
Sharon
Reeves, Production Coordinator
PAGES