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Four years ago, in the happy afterglow of the Bicentennial celebration, we talked of challenges and of change. Once again, there have been many changes; the challenges remain. But in the midst of the transition come the traditional holidays. Perhaps this is as it should be, a time to gather family and friends together and celebrate the home centered values and events. Your Editor hopes it is a happy season for all. Merry Christmas and Happy New Year!
PEANUT BUTTER CUP CANDY
4 cups powdered sugar
2 sticks margarine, softened
1½ cups crushed graham crackers
4 cups peanut butter (any kind)
12 ounce package milk chocolate
chips
Cream the powdered sugar with the margarine until fluffy. Add the graham crackers and 2 cups peanut butter. Mix well with the electric mixer. Then, press into a greased 9 x 13 inch pan. Next, melt the chocolate chips with the remaining peanut butter and spread on top. Refrigerate until "set". Cut into bars. (NOTE: can be frozen.)
AVOCADO CHEESE MOLD
1 8 ounce package softened cream
cheese
1 cup finely shredded cheddar cheese
(4 ounces) at room temperature
¼ cup milk
½ teaspoon onion salt
a dash tabasco sauce
1 8 ounce package softened cream
cheese (additional)
1 3 ounce package of softened cream
cheese
1 6 ounce can frozen avocado dip,
thawed
some snipped parsley
Beat together the first package of cream cheese, the cheddar cheese, onion, salt, milk, and tabasco sauce. Spread in the bottom of an oiled 4 cup mold. Chill. Prepare second layer: beat together the other two packages of cream cheese and the avocado dip. Spread over the cooled first layer. Cover and refrigerate overnight. Unmold just before serving and garnish with parsley. Serve with assorted crackers
An "Open Line" favorite this Fall was this divine sounding salad . ,
HEAVENLY HALO MOLD
1 20½ ounce can crushed pineapple
2 3 ounce packages lemon
jello
3 cups mini marshmallows
2½ cups boiling water
1 cup heavy cream, whipped (or
2 cups whipped topping)
1 loaf angelfood cake, cut into
½ inch cubes
Drain the pineapple, reserving 1 cup of the syrup. Dissolve the jello and the marshmallows in the boiling water. Add the reserved syrup. Mix well. Chill until almost thickened. Then, whip the mixture and fold in the pineapple, whipped cream and the angelfood cake cubes. Pour into a tube or bundt pan. Chill until firm and unmold on a serving plate. Garnish with fresh fruit, if desired. Serves 12-14.
MACARONI/BEEF CASSEROLE
1 pound ground beef
1 small onion, chopped
¼ cup butter or margarine
4 ounces (2 cups) elbow macaroni,
cooked and drained
2 tablespoons catsup
2 tablespoons water
1 cup kidney beans, drained
½ cup grated cheddar cheese
2 tablespoons chopped parsley
¼ teaspoon pepper
2 teaspoons salt
1¼ cups milk
1 teaspoon dry mustard
1 egg, slightly beaten
1 tablespoon flour
Sauté the ground beef and onion. Then combine: the cooked macaroni, catsup, water, ¼ cup of the grated cheese, parsley, pepper, and salt. Mix well. Add the kidney beans. Combine with the ground beef and onion and heat through. Pour into a greased casserole dish. Next, heat the butter in the skillet. Add the flour and cook until bubbly. Stir in the milk and dry mustard gradually. Beat the egg. Stir in the egg. Mix until thick and pour over the casserole. Top with the remaining grated cheese. Bake, uncovered, at 350° for about 30 minutes!
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Looking for a new way to fix an old favorite? Try this:
YOGURT-GLAZED CHICKEN
¼ teaspoon garlic salt
½ teaspoon paprika
½ teaspoon basil
1 chicken, cut up
½ cup plain yogurt (at room
temperature)
1 tablespoon soy sauce
½ cup plain yogurt (at room
temperature) additional
1 tablespoon flour
3 tablespoons grated Parmesan cheese
Sprinkle chicken with garlic salt, paprika and basil. Place in lightly greased baking dish. Then, mix ½ cup yogurt with the soy sauce. Spread over the chicken. Bake, uncovered at 400° for 20 minutes. Turn the chicken and baste again, bake 20 minutes longer. Reduce temperature to 350°. Next, in a small bowl, mix the other ½ cup yogurt with the flour. Mix well. Spread over the chicken. Sprinkle with the Parmesan cheese. Bake for 10 minutes. Serve.
WALNUT CHICKEN
½ pound chicken or turkey
breast, deboned
½ teaspoon salt
pepper to taste
2 teaspoons sherry wine
2 egg whites
4 tablespoons cornstarch
1 1/3 cups chopped walnuts
4 cups oil
Cut the chicken into bite size pieces. Mix the chicken with the salt, pepper, and sherry. (Let stand for 1-2 hours.) Beat the egg white, lightly. Add the cornstarch. Mix well. Next, dip the chicken into the egg white mixture and coat with the chopped walnuts. Drop into the hot oil (375°) and deep fry until light brown. Drain on paper towels. Serve hot.
HONEY/LEMON CHICKEN
1 chicken cut up
1 cup catsup
½ cup honey
1 lemon, sliced
salt and pepper, to taste
Arrange the chicken in a shallow baking pan. Sprinkle with salt and pepper. Mix the catsup and honey. Pour over the chicken, coating well. Lay the lemon slices on top of the chicken. Bake at 325° for 25-30 minutes; increase heat to 350° for an additional 20-25 minutes. Turn the chicken once during baking.
A CHOCOLATE SUBSTITUTE: Combine one 8 ounce can cocoa (powder) with 1 cup of vegetable shortening (butter or margarine). Mix well. Store, tightly covered, in the refrigerator. To use: 2 tablespoons of this mixture equals 1 square of unsweetened chocolate, melted.
This intriguing idea created a lot of interest in Eastern Iowa this Autumn ...
1-2-3 SALAD
1 apple, cored and chopped
1 onion, chopped
1 dill pickle, chopped
Toss these ingredients together with a little pickle juice. Serve. (Or combine with about 1 tablespoon of salad dressing.)
AUTUMN CHICKEN/VEGETABLE SOUP
1 cut up broiler/fryer chicken (2½-3
pounds)
2 quarts water
salt
2 8 ounce can tomato sauce (with
tomato bits)
6 tiny, whole, white onions, peeled
6 small carrots, pared and cut
(if necessary)
3 small stalks of celery, sliced
diagonally
½ cup chopped, fresh parsley
1 bay leaf
1 8 ounce can whole kernel corn,
drained
Place chicken in a kettle with a tight fitting cover. Add water and 1 tablespoon salt. Simmer, covered for 1½ hours (or until tender). Remove chicken and skim the fat from the broth. Stir in the tomato sauce, onions, carrots, celery, parsley and bay leaf. Cover and simmer for 30 minutes more (or until vegetables are tender). Meanwhile, remove skin and bones, leaving the meat in larger pieces. Add to the broth, along with the corn, when the vegetables are tender. Salt to taste. Heat thoroughly. Remove bay leaf and serve. Serves 6.
CREAM OF PEANUT SOUP
1 medium onion, chopped
2 stalks celery, chopped
¼ cup butter
3 tablespoons all purpose flour
2 quarts chicken stock or broth
2 cups smooth peanut butter
1¾ cups light cream of half
n' half
some chopped peanuts for garnish
Sauté the onions and celery in butter until transparent. Stir in the flour until well blended. Add the chicken stock, stirring constantly and bring to a boil. Remove from heat and run through a sieve. Next, add the peanut butter and cream. Mix well. Return to low heat (but DO NOT boil). Serve garnished with chopped peanuts.
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BARBEQUED CROCKPOT TURKEY
½ cup red wine vinegar
½ clove garlic
¼ teaspoon rosemary
1 12 ounce bottle chili sauce or
catsup
1 teaspoon salt
½ teaspoon pepper
2 teaspoons Worcestershire sauce
¼ cup sugar
3 medium apples, cored and cubed
Put all ingredients except apples into a blender and process on high until smooth. Add the apples, a few pieces at a time, and continue blending until smooth. Makes 3½ cups sauce.
4 uncooked turkey pieces (thighs
& drumsticks)
salt & pepper to taste.
Season the turkey pieces and place in a crockpot. Pour the above sauce over the turkey (about ½ of the sauce). Cover and cook on low for 5-7 hours. Serves 4-6.
CHEESEBURGER PIE
1 pound ground beef
1 can tomato paste (6 ounce size)
¼ cup diced onion
1 teaspoon salt
¼ teaspoon pepper
1/8 teaspoon garlic salt
¼ teaspoon basil
¼ teaspoon tabasco sauce
¼ teaspoon oregano
¼ teaspoon sugar
1 can crescent dinner rolls
1 package shredded Mozzarella cheese
Brown and drain the meat. Next, in a 9 inch pie pan, separate the rolls and press to make a crust. Add all of the remaining ingredients, except the cheese, to the ground beef. Simmer about 5 minutes. Pour into the "crust". Top with the shredded cheese and bake at 375° for 25-30 minutes, uncovered. Serves 4-6.
Next time the recipe says "serve with hot garlic bread", try this instead. . .
HERB BREAD
1 large loaf of French bread
1 small bunch of parsley (1 tablespoon)
8-10 green onions (or 1 tablespoon
onion flakes)
1 small bunch of chives (1 tablespoon
dried chives)
2 tablespoons dill seed
1 cup butter or margarine
½ teaspoon salt
Slit the bread lengthwise. Mix all the ingredients into the softened butter. Spread. Heat at 350° for 20 minutes, wrapped in foil. Slice and serve like garlic bread.
LIMA BEAN BAKE
1 16 ounce package of dried lima
beans
½ cup chopped onions, sautéed
1 can tomato soup
½ teaspoon salt
2 tablespoons Worcestershire sauce
½ cup vinegar
2 tablespoons molasses
¼ pound bacon
some salt pork (optional) cut up
Soak the lima beans overnight. Then, cook the lima beans in salted water for about 30 minutes. Drain well. Sauté the onions in a little butter (or sausage drippings, if using sausage). Add the tomato soup, Worcestershire sauce, salt, molasses, and vinegar. (Add the salt pork.) Mix well. Then, pour over the lima beans in a large baking dish. Top with bacon strips. Bake, uncovered at 350° for 1-1½ hours or until crisp.
CIDER/HONEY SAUCE
1 cup apple cider
1/3 cup honey
several dashes nutmeg
2 tablespoons butter
½ teaspoon shredded lemon
peel
2 tablespoons lemon juice
1 tablespoon cornstarch
In a saucepan, combine cider, honey, lemon peel, and lemon juice. Stir in the cornstarch and nutmeg. Cook until "bubbly", stirring constantly. Last, stir in the butter. Pour hot over the Apple Torte on Page 7.
PUMPKIN BUNDT CAKE (from West Branch)
1 package yellow cake mix
¾ cup water
2 eggs
2 cups cooked or canned pumpkin
½ teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon allspice
½ cup raisins
½ cup chopped walnuts
Mix the dry ingredients together. Then, add the eggs and the water and beat for 2 minutes. Next, add the pumpkin and beat for 3 more minutes. Fold in the raisins and nuts. Pour into a greased and floured bundt pan. Bake at 350° for 1 hour...or until it tests done.
Sauce:
2 tablespoons lemon juice
1 tablespoon water
1 cup powdered sugar
Heat to boiling and pour over the warm cake.
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Probably the most requested recipe of the past couple of months was this Hawaiian delicacy:
ALOHA LOAF
1 cup margarine
2 cups of sugar
4 eggs
1 cup mashed, ripe bananas
4 cups of flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 can (15¼ ounce) crushed
pineapple, undrained
1 cup of shredded coconut
Cream the margarine and sugar until light and fluffy. Add the eggs and beat well. Stir in the bananas. Sift together the dry ingredients and add to the creamed mixture. Mix well. Next, fold in the pineapple and coconut. Pour into two greased and floured 9 x 5 inch (large) loaf pans. Bake at 350° for 60-70 minutes (or until it tests done). Remove from pans to cool.
PRIZE-WINNING PUMPKIN BREAD
3 cups sugar
1 scant cup oil
4 eggs
3 teaspoons cinnamon
3 teaspoons nutmeg
3 1/3 cups flour
1½ teaspoons salt
2 teaspoons baking soda
2/3 cup water
2 cups canned pumpkin (1 can)
½ cup chopped nuts (optional)
Combine the sugar and oil in a large, large bowl. Add eggs. Mix well. Meanwhile, in a separate bowl, combine the dry ingredients. Add to the sugar/oil mixture, alternately with the water, mixing well. Stir in the chopped nuts. Pour into 2 greased loaf pans. Bake at 350° for 75 minutes.
BANANA/CREAM DESSERT
1 package Snackin' Cake/banana walnut
cake mix
1 cup chilled whipping cream
1 package 3¼ ounce) regular
butterscotch pudding and pie filling
3-4 medium bananas
Preheat oven to 350°. Lightly grease a 9 x 13 inch pan. Prepare the cake mix per package directions, except mix in a bowl, and decrease the amount of water to ¾ cup. Spread batter in the pan and bake at 350° for 20 minutes, or until it tests done. Cool completely. Next, prepare the pudding per package directions. Cool. Beat the whipping cream until stiff. Fold the cooled pudding into the whipped cream. Slice the bananas over the cooled cake. Top with the pudding mixture. Refrigerate for at least 2 hours. Makes 16 servings.
Our friends at Red Star Yeast came up with this unusual idea:
HERB/ONION BATTER BREAD
3¼ cups all purpose flour
2 packages dry yeast
2 tablespoons sugar
1 teaspoon salt
½ teaspoon sage
½ teaspoon crushed rosemary
¼ teaspoon thyme
¼ cup butter or margarine
1 cup finely chopped onions
1¼ cups warm water
1 egg
In a large mixing bowl, combine: 1½ cups flour, the yeast, sugar, salt, sage, rosemary and thyme. Mix well. Sauté the chopped onions in the butter until golden. Add to the flour. Next, add the water and egg. Blend at low speed until moistened; (then, about 3 minutes at medium speed). Next, by hand, stir in the remaining flour...to make a stiff dough. Spoon into a greased 2 quart casserole dish. Cover and let rise until light and doubled, about 1 hour. Bake at 375° for 35-40 minutes.
RAW APPLE NUT BREAD
2 cups flour (a little whole wheat
flour is optional)
½ teaspoon salt
1 teaspoon soda
½ cup shortening
1 cup sugar
1 cup chopped nuts (optional)
2 eggs
2 cups chopped, raw apples
1½ tablespoons milk
½ teaspoon vanilla
3 tablespoons sugar, mixed with
1 teaspoon cinnamon
Stir together the dry ingredients: flour, soda, salt. Cream the shortening, sugar, and eggs. Then, blend in the dry ingredients. Mix well. Next, add the apples, vanilla, milk, and nuts. Mix well. Pour into a greased loaf pan. Sprinkle with the sugar/cinnamon mixture. Bake at 350° for 1 hour.
PEAR/NUT BREAD
Cream together ½ cup margarine and 1 cup sugar. Add 2 eggs and beat well. Next, add 1 teaspoon vanilla and ¼ cup buttermilk. Stir to blend. Then, add 1 cup of coarsely chopped, pared, cored pears (about 2 medium pears). Sift together 2 cups of flour, 1 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon soda, ¼ teaspoon nutmeg and ¼ teaspoon cinnamon. Also, add ½ cup chopped nuts to the dry ingredients. Combine the two mixtures and beat well. Pour into well greased 9 x 5 x 3 inch pan (or into 2 small loaf pans). Bake at 350° for 60-70 minutes.
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LIGHT FRUIT CAKE
1¾ cups flour
1 cup sugar
½ teaspoon salt
½ teaspoon baking powder
1½ cups softened butter
or margarine
1 tablespoon vanilla
1 tablespoon lemon extract
5 eggs
4 cups pecan halves
2 cups candied pineapple, cut up
(1 pound)
1½ cups (¾ pound)
candied cherries, halved
Preheat oven to 350°. Generously grease and flour a 10" tube or bundt pan. (Or you can use two 8 x 4 inch loaf pans.) In a large bowl, combine the first 8 ingredients. Blend 1 minute at low speed. Then, beat 2 minutes at medium speed. Stir in the remaining ingredients. Spoon batter into prepared pan or pans. For the large cake, bake at 350° for 1½ to 2 hours. (For the loaf pans, bake for 65-75 minutes. And if using soup cans, fill only ¾ full and bake for 50-60 minutes.) Cool and remove from pan. Store, tightly wrapped in the refrigerator.
HOMEMADE "SNACK CAKE" MIX
8 cups flour
2 tablespoons baking soda
1 tablespoon salt
6 cups regular sugar
Combine ingredients in a large mixing bowl. Mix well with a wire whisk. Store, tightly covered, in a cool dry place. (Use in 10-12 weeks). Makes about 13½ cups of the mix or about 6 cakes. For example:
DOUBLE CHOCOLATE CHIP CAKE
2½ cups mix
2 tablespoons cocoa
1 egg
1/3 cup oil
¾ cup water
1 teaspoon vanilla
½ cup chocolate chips
½ cup chopped nuts
Preheat oven to 350°. In an ungreased 8 or 9 inch square pan combine: the Snack cake mix and the cocoa. Then, in a small mixing bowl, combine: the egg, oil, water, and vanilla. Mix with a fork 1 or 2 minutes. Add to the ingredients in the pan and stir with a fork. Sprinkle with chocolate chips and nuts over the top. Bake at 350° for 30-40 minutes.
PEANUT AND PEAR SANDWICH: Spread 2 slices of bread generously with butter or margarine. Spread 1 slice with peanut butter. Then, slice a pared and cored pear very, very thin. Add a slice to the sandwich, Enjoy!
Here are a couple of versions of an old fashioned spice cake:
BLACK PEPPER CAKE
(a 1915 "Five Roses" recipe)
1 cup raisins (stoned & seedless)
1 cup light corn syrup
2 eggs
½ cup butter
½ cup sour cream
½ cup sugar
2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon black pepper
nutmeg to taste
Prepare batter in the usual way. Bake at 350° for 40 minutes or until it tests done.
ANOTHER BLACK PEPPER CAKE
4 eggs
2 cups sugar
1 cup butter
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
½ teaspoon black pepper
1 cup raisins
1 cup currants
1 teaspoon soda
1 cup cold coffee
Combine in the usual way. Bake in a 9 x 13 inch pan. Bake at 350° for 40-45 minutes. NOTE: recipe can be cut in half.
Sometimes you wind up with a lot of leftover egg yolks. This should help...
AFTER-ANGELFOOD COOKIES
1 cup brown sugar
1 cup white sugar
1½ cups shortening
10 egg yolks
3 cups flour
1 teaspoon soda
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
Beat the egg yolks, sugar, and shortening until light and fluffy. Next, sift the dry ingredients into the egg mixture. Nuts, raisins, or prunes are optional. Mix well. Roll into walnut sized balls. Roll in sugar. Place on a greased cookie sheet. Press down, lightly, with a fork. Bake 8-10 minutes at 350°.
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PUMPKIN DONUTS
2 tablespoons shortening (lard)
¾ cup sugar
2 eggs
1 cup pumpkin
1 cup shredded bran cereal (All
Bran)
2¾ cups sifted flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
½ teaspoon salt
vegetable oil for deep frying
cinnamon/sugar for dipping donuts
Beat the shortening and sugar together until fluffy. Beat in the eggs, one at a time. Stir in the pumpkin, and then the cereal. Let stand for 2 minutes. Meanwhile, sift the dry ingredients together. Then, stir the dry ingredients into the pumpkin mixture, half at a time. Cover and chill for 1 hour or until stiff enough to handle. Roll out onto a floured board about ½ inch thick. Cut into rounds. Heat 2 inches of vegetable oil to 375°. Fry the donuts a few at a time until golden brown about 2 minutes on each side. Drain. Roll into the cinnamon/sugar. Makes about 2 dozen donuts
PAT-A-PIE OIL PASTRY
In a 8 or 9 inch pie plate, mix:
2 cups sifted, all purpose flour
2 teaspoons sugar
1¼ teaspoons salt
With a fork, whip together 2/3 cup salad oil and 3 tablespoons milk. Pour over the flour mixture. Mix with a fork until all the flour is moistened. (Reserve 1/3 of the dough for the top crust.) Press the remaining dough evenly against the bottom and sides of the pie plate. Crimp the edges. Fill with fruit filling. Then, crumble the reserved dough across the top. Bake as directed.
WHEAT AND CHEDDAR BREAKFAST BARS
½ cup butter or margarine
½ cup sugar
1 egg
1 teaspoon vanilla
1 cup ( 4 ounces) shredded, sharp
cheddar cheese
1 cup flour
½ teaspoon soda
¼ teaspoon salt
1½ cups crushed shredded
wheat
½ cup raisins
Cream the butter and sugar. Add the egg and vanilla. Beat well. Next, sift and add the flour, soda, and salt. Stir in the crushed shredded wheat. Mix well. Finally, stir in the cheese and raisins. Pour into a greased jellyroll pan. Bake at 375° for 9-11 minutes. Cool and cut into bars.
OLD-FASHIONED BUTTERSCOTCH PIE
1 heaping tablespoon butter
2 heaping tablespoons flour
1 cup brown sugar
2 egg yolks
2 cups milk
In a saucepan, mix the butter and flour and let it brown (be careful NOT to burn). Meanwhile, in another bowl, mix the sugar, egg yolks, and milk. Mix well. Add to the butter/flour mixture, over double boiler, gradually. Cook, stirring constantly, until very thick. Remove from heat and cool. Prepare your favorite meringue from the egg whites. Pour into a baked 9 inch pie shell. Top with meringue and brown.
BLACK WALNUT VELVET PIE
30 large marshmallows (or 3 cups
mini marshmallows)
½ cup milk
1 cup whipping cream
1 teaspoon vanilla
¼ cup powdered sugar
¾ cup coarsely broken black
walnut pieces
Crust:
20 graham crackers, crushed
¼ cup sugar
¼ cup butter or margarine,
softened
Prepare crust: crush the graham crackers and blend with the sugar and butter. Mix well. Press into a 9 inch pie plate. Bake at 350° for 8 minutes. Set aside to cool. Meanwhile, combine the marshmallows and milk, in a large bowl placed over boiling water. Stir until melted. Cool to room temperature. Next, beat the whipping cream. Add the vanilla, and powdered sugar. Beat until stiff. Carefully, fold into the marshmallow mixture. Gently fold in the walnuts. Mix well. Pour into cooled crust. Chill several hours before serving.
ZUCCHINI "PINEAPPLE"
Peel, slice, seed, and drain enough zucchini to make 1 gallon of coarsely ground zucchini. To this add: 1 46 ounce can unsweetened pineapple juice, 3 cups sugar, ½ teaspoon pineapple oil (or 1 ounce of pineapple flavoring), and ½ cup lemon juice. Fill 11 pint jars with this mixture and process for 10 minutes in a boiling water bath. May be used as a substitute for canned, crushed pineapple.
FREEZING SQUASH
Peel the squash. Split it and remove the seeds and membrane. Cut into cubes. Rinse in cold water. Place into freezer bags and freeze. (Not to be used with zucchini)
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They say that Ms. Alcott was so famous for this dish that she named her home "Apple Slump". See what you think?
LOUISA MAY ALCOTT'S RECIPE FOR APPLE SLUMP
6 cups peeled, sliced and cored apples
Put the apples in a large (6 quart kettle), along with 1 cup sugar, 1½ teaspoons cinnamon, ½ cup water and ¼ teaspoon lemon flavoring. Mix well to dissolve the sugar. Bring to boiling, stirring frequently. Meanwhile, sift into a separate bowl:
1½ cups flour
¼ teaspoon salt
1½ teaspoon baking powder
Add ½ cup milk to the dry ingredients. Mix well to form a soft dough. Drop the dough by tablespoons into the hot apple mixture. Cover tightly. Reduce heat and cook over low heat for 25-30 minutes longer. (Serve warm with cream or ice cream.)
DUTCH APPLE PIE
One 9 inch unbaked pie shell
Into the pastry shell, place 4 cups sliced apples, peeled and cored. Next, mix together in a mixing bowl:
¾ cup white sugar
1/3 cup flour
¼ teaspoon salt
¼ teaspoon nutmeg
1 teaspoon cinnamon
Cut in ½ stick of butter or margarine. Mix until crumbly. Sprinkle evenly over the apples. Bake at 400° for 25 minutes. Reduce heat to 350° and continue baking for 20-25 minutes more.
APPLE/PECAN PIE
6-8 apples, cored, peeled and sliced
2/3 cup honey
¼ teaspoon salt
½ teaspoon vanilla
2 eggs
½ cup pecans
1 tablespoon butter or margarine
Slice the apples into an unbaked, 9 inch pie crust, filling ½ to 2/3 full. Next, beat the eggs (in a small bowl). Add the honey, vanilla, butter, and salt. Beat well. Add the nuts and pour over the apples. Bake at 400° for 10 minutes. Then, reduce heat to 300° for 25-35 minutes longer. Serve, topped with whipped cream or ice cream.
APPLE TORTE
1 cup sugar
¼ cup butter
1 egg
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 cups finely chopped, unpeeled
apples
½ cup finely chopped nuts
1 teaspoon vanilla
Cream the sugar and butter together. Beat in the eggs. Combine the flour, soda and spices and blend into the creamed mixture. Next, stir in the apples, nuts and vanilla. Spread into a buttered 9 inch pie plate. Bake at 350° for 30-45 minutes. Serve hot or cool with whipped cream, ice cream or cider/honey sauce on Page 3.
APPLE JELLY
3 pounds tart apples (10-11 apples)
water
3 cups sugar
Wash the apples. Remove the ends and stem. DO NOT peel or core. Cut apples into small chunks. Then, in an 8-10 quart kettle or Dutch oven, combine the apples with enough water to cover. (About 5 cups) Cover and bring to boiling over high heat. Reduce heat and simmer until the apples are soft, about 20-25 minutes. Strain through a jellybag. Measure 4 cups apple juice. Return to the kettle; add the sugar and cook until sugar is dissolved. Then, bring the mixture to a full rolling boil and boil hard, uncovered, until the syrup sheets off a metal spoon, about 10-12 minutes. Remove from heat. Quickly skim off the foam. Pour into hot, sterilized jars and seal. Makes about 3 half pints. Store in the refrigerator.
APPLE PIE IN A JAR (from FARM WIFE NEWS)
Fill 7 quart jars (tightly) with peeled, cored and sliced apples. Prepare Syrup:
4½ cups sugar
1 cup cornstarch
2 teaspoons cinnamon
¼ teaspoon nutmeg
1 teaspoon salt
10 cups water
Mix thoroughly and cook, stirring constantly, until thick and bubbly. Then, add 3 tablespoons lemon juice. Mix. Pour over apples in each jar, filling to within 1-1½" of the top. Seal. Process for 20 minutes in a boiling water bath. Makes 7 quarts.
TIP: To remove walnut stains, cut a green tomato or green pepper and rub hands with the vegetables. Wash hands in warm, soapy water.
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PUMPKIN PANCAKES
2 cups Bisquick mix
1 egg
1 cup milk
½ cup cooked pumpkin
½ teaspoon cinnamon
Combine these ingredients, mixing until well blended. Fry on a griddle. Makes about 12 pancakes.
OLD FASHIONED BLACKBERRY SYRUP
1 cup light corn syrup
½ cup brown sugar
½ cup water
Cook and stir until sugar is dissolved. Add 1 tablespoon butter, 1 pound blackberries, and 1 tablespoon cornstarch. Cook until thick and bubbly, stirring constantly. Then, add 1 teaspoon lemon juice. Pour into hot, sterilized jars and seal. Store in the refrigerator. Works well with other berries.
BERRY SYRUP
1 quart berry juice (blackberry,
raspberry, etc.)
1 pint sugar
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
Mix all ingredients together in a saucepan. Bring to a boil. Boil about 15-20 minutes, stirring constantly. Remove from heat. Pour into hot sterilized jars and seal. Store in refrigerator.
Here are some ideas for seasonal uses of cranberry, beginning with a family favorite from Susan Stamberg of NPR's "All things consider.
MOTHER STAMBERG'S CRANBERRY RELISH
2 cups cranberries
1 onion (1½ inch across)
Grind the cranberries with the onion. Add ½ cup sugar, ¾ cup sour cream, and 2 tablespoons prepared horseradish. Mix well. Store in refrigerator. (NOTE: It can be frozen.
FRESH CRANBERRY/ORANGE RELISH
1 pound package cranberries, coarsely
ground
1 2 apples, coarsely ground
1 2 oranges, ground
a little orange peel
sugar to taste (about ¾-1
cup)
Mix well to dissolve the sugar. Refrigerate for several hours before.
1955 CRANBERRY RELISH
2 cups raw cranberries
½ of a whole lemon
½ cup drained, crushed pineapple
1 cup sugar
Mix all ingredients together well. Chill. NOTE: If you want to double the recipe, double everything except the lemon.
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