Page 1 Top of Page
Just after our last bulletin went
to press we received notice that the Zucchini Mock Pineapple recipes that
have been popular lately were unsafe.
Here is part of the information from Susan Uthoff, of the Iowa
State Extension service..
"I'm sure you are aware of the Pineapple
Zucchini recipe that people have been making this year. People
are supposed to use this recipe
instead of pineapple....
The initial research showed that
the PH after the first two months of storage was fine. The third month
though showed a drastic rise in
PH and this rise has the possibility of producing botulism in this pineapple
zucchini. Iowa State University
is now recommending that persons NOT use the recipe and throw out any of
the recipe that they have already made. I just wanted you to be aware of
this latest development."
Susan Uthoff Extension Home Economist.
Your editors have packed this holiday
issue of the Open Line bulletin with tasty delights for you to enjoy
during this season of peace, joy,
love and celebration. Warmest wishes for the happiest of holidays.
RAISIN CHIP SQUARES
½ cup all purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
1½ cups raisin bran
(crushed to ½ cup)
1/3 cup butter or margarine
¾ cup sugar
1 egg, slightly beaten
1 tablespoon milk
½ teaspoon vanilla
½ cup semi-sweet chocolate
chips
Mix flour, baking powder and salt.
Add cereal. Cream butter and sugar in bowl. Blend in egg, milk and
vanilla. Gradually add flour mixture
and blend well. Spread into greased 9 inch pan. Sprinkle with
chocolate chips. Bake 350°
30-35 minutes. Makes 20 bars.
CRANBERRY PIE
2 cups whole cranberries
1½ cups sugar
½ cup chopped walnuts
2 eggs
1 cup sifted flour
½ cup melted butter or margarine
¼ cup shortening, melted
Grease 10 inch pie plate. Spread
cranberries over bottom. Sprinkle with ½ cup of the sugar. Top with
½ cup chopped nuts. Beat
eggs well. Add remaining 1 cup sugar, gradually, till thoroughly mixed.
Add
flour, melted butter and shortening.
Bake 325° 60 minutes or till top is golden brown.
SOUR CREAM APPLE PIE
1 pastry lined 9 inch pie pan
5 large tart apples
1 tablespoon lemon juice
¾ cup sugar
1/3 cup flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup oleo
½ cup commercial sour cream
Peel and cut apples into pastry
lined pan. Sprinkle with lemon juice. Mix sugar, flour, cinnamon and
nutmeg. Cut in oleo till crumbly
and spoon over apples. Spread sour cream over top. Bake 400° 25
minutes, reduce heat to 350°
20-25 minutes more.
WASHBOARD COOKIES
1 cup shortening (½ of that
butter)
2 cups brown sugar
2 eggs
Mix well and stir in ¼ cup
water and 1 teaspoon vanilla. Sift together and stir in 4 cups flour with
1½
teaspoons baking powder plus ½
teaspoon soda, ¼ teaspoon salt and mix in 1 cup coconut. Mix well
and chill 2 hours. Roll in walnut
size balls. Place 2 inches apart on un-greased baking sheet. Flatten to
1
½ x 2½ inch oblong
cookies. Press lengthwise with tines of floured fork. Bake till lightly
browned 400°
8-10 minutes.
Page 2 Top of Page
For those not wanting the traditional turkey for the holidays.
ROAST DUCK
One 5 pound duck
salt, pepper, clove/garlic to taste
3 cups pared, quartered apples
1 cup seedless raisins
1 cup orange juice
Wash, singe and clean duck. Season
and rub with garlic. Stuff with apples mixed with raisins. Place in
pan. Roast uncovered. 325°
20-30 minutes per pound. Baste every 10 minutes using 1 cup orange juice.
CANTONESE DUCK
Two 4 pound ducks
1½ teaspoons salt
1 orange cut in wedges
celery leaves
Preheat oven to 400°. Season
each duck inside and out with salt. Place ½ orange and celery leaves
in
each bird's cavity. Close openings
with skewers or sew with needle and coarse thread. Place ducks breast
side up on racks in shallow baking
pan. Roast uncovered 1½ hours. During last 10 minutes baste with
apricot sauce.
Apricot Sauce:
½ cup apricot preserves
¼ cup water
1 tablespoon prepared mustard
1 tablespoon soy sauce
1 tablespoon lemon juice
Combine in sauce pan. Mix till smooth
and well blended. Cook over low heat, stirring constantly for 5
minutes. Baste ducks with sauce.
Serve remaining sauce.
CREAMY BROCCOLI BAKE
1½ pounds broccoli or 1 medium
head cauliflower (separated into florets)
1 can (10¾ ounce) condensed
cream of mushroom soup
¼ cup milk
½ cup shredded cheddar cheese
(2 ounces)
1 cup Bisquick
¼ cup firm margarine or
butter
Heat 1 inch of salted water (½
teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat
to
boiling. Cook till stems are tender
(10-12 minutes.) Drain. Place broccoli in ungreased 1½ quart round
casserole. Heat oven to 400°.
Beat soup and milk with hand beater till smooth. Pour over broccoli.
Sprinkle with cheese mixture and
Bisquick plus margarine till crumbly. Sprinkle over cheese. Bake till
crumbs are lightly browned. (20
minutes.)
TEXICAN STEW
1 pound ground beef
2 cans tomato soup
2 cans vegetable soup with beef
stock
1 can dark red kidney beans, undrained
1 onion, chopped
1 clove garlic, minced
2 tablespoons chili powder
dash hot sauce
Garnish: corn chips shredded cheddar cheese 1 onion chopped fine.
Brown onion and garlic in 1 tablespoon
oil. Add ground beef and brown well. Place beef in bottom of
crockpot. Add remaining ingredients
(except garnish). Mix well. Bring to boil on high and turn to low.
Simmer 5-6 hours. When serving
put chips in bottom of bowl, stew and top with cheddar cheese and
chopped onion.
YORKSHIRE BEEF CASSEROLE
1 pound ground beef
1 medium onion, diced
1 can mixed vegetables
1 can cream of mushroom soup or
1 can (10½ ounce) beef gravy with ½ can water
Brown beef. Sauté onion. Set aside. Make a batter of:
2 eggs
1 cup milk
¼ teaspoon salt
1¼ cups flour
Mix well. Pour into greased square
casserole. Make sure batter is pushed up against the sides. Combine
meat and vegetables and add to
casserole. 350° 30-35 minutes.
SCALLOPED CABBAGE WITH CHEESE SAUCE
One 3 pound head cabbage, cut in small pieces. Cook in salted water. Drain. Set aside.
Make a cheese sauce:
3 tablespoons butter, melted
Add 3 tablespoons flour, stir till
smooth
3 cups milk, stir
1 cup grated cheese
salt and pepper to taste
Cook till thick, stirring occasionally.
Layer cabbage, cheese sauce, cabbage, etc. in casserole. Top with
bread cubes browned in butter.
Bake 30 minutes at 400°. Uncovered.
Page 3 Top of Page
MAUDE'S FANTASTIC BROASTED CHICKEN AND RICE
Melt ¼ stick butter. Spread around 9 x 13 inch pan. Sprinkle ¾ cup regular rice in pan.
Mix:
1 can cream of chicken, celery,
asparagus or onion soup
1 can water
salt and pepper to taste
Mix together and pour over rice.
Place 1 frying chicken (cut-up) over mixture. Top with 1 package dry
onion mix. Bake 350° covered
for 90 minutes, uncover last 15 minutes to brown.
DEER SAUSAGE
10 pounds ground meat:
5 pounds venison
3 pounds low grade beef
2 pounds ground pork
8 teaspoons Morton tender, quick
salt
5½ teaspoons garlic salt
5 teaspoons mustard seed
5 teaspoons cracked pepper
1½ teaspoons ground sage
leaves
2 teaspoons Hickory smoke flavoring
Mix well. Refrigerate 2 days, mixing
each day. On day 3 form into rolls. Store in elevated pan. Bake on
lowest oven temperature for 8 hours,
turning each hour.
GLORIA'S CALIFORNIA RICE
1 pound sausage, browned and drained
½ cup chopped onions
2 cups chicken, cut-up (cooked)
1 cup chopped celery
1 can cream of chicken soup
1 can broth or water
1 cup uncooked rice
½ cup chopped almonds
Mix well, Bake 325° 90 minutes or till done. Garnish top with slivered almonds.
JOLEEN'S TEXAS HOMINY SALAD
1 can drained hominy
1 large avocado, diced
1 large tomato, diced
2 tablespoons vinegar from jalapeno
peppers
½-1 teaspoon chili powder
½ teaspoon garlic powder
salt and pepper
Mix well. Makes own dressing.
PLUM BREAD
1½ cups sugar
3 eggs
1 cup oil
2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon nutmeg
2 small jars (4 ounce) baby food,
plums
1 cup nuts
Mix well. Bake 350° 1 hour.
Topping:
1/3 stick oleo
½ cup sugar
¼ cup milk
1/8 teaspoon soda
½ teaspoon vanilla
Boil 3 minutes. Beat and spread on warm loaves.
YELLOW SQUASH NUT MORSEL BREAD
3 cups flour
1½ teaspoons cinnamon
1 teaspoon soda
1 teaspoon salt
½ teaspoon baking powder
Mix well and set aside.
3 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
2 big cups cooked squash
½ cup walnuts, chopped
1 package (12 ounce) butterscotch
morsels
Beat eggs well. Add sugar, oil and
vanilla. Mix well. Add dry ingredients. Stir in squash and mix well. Add
walnuts, morsels and mix well by
hand. Use 2 greased loaf pans, 300° 1 hour till done.
CRANBERRY ROLL
2 cups flour
3 teaspoons baking powder
½ teaspoon salt cut in 4
tablespoons shortening
Gradually add 2/3 cup cream. Knead
slightly. Roll out to 1/3 inch thick. Spread with 3 cups finely
chopped sweetened cranberries.
Roll dough up like a jelly roll. Cut into 1 inch slices. Place on a buttered
pan. Sprinkle with 1 tablespoon
sugar. Bake 20 minutes. 425°. Serve hot with whipped cream.
Page 4 Top of Page
One of our most popular recipes. Thank you National Oats for sharing this with us.
OATMEAL COCONUT PIE
2/3 cup 3-Minute Brand Oats
2/3 cup butter or margarine, melted
2/3 cup sugar
2/3 cup light corn syrup
2/3 cup coconut
2 eggs, beaten
1 teaspoon vanilla
½ teaspoon salt
1 tablespoon brown sugar
Mix all ingredients together. Pour
into unbaked 10 inch pie shell. Bake in 350° oven for 45 minutes or
until done.
BLENDER PUMPKIN CHEESE PIE
1 cup pumpkin
1½ cups cottage cheese
3 eggs
1 tablespoon brandy or rum flavoring
1½ teaspoons pumpkin pie
spice
pinch of salt
½ cup plus 1 tablespoon
brown sugar
1 graham cracker crust
Combine ingredients in blender. Blend till smooth. Pour in pie shell. Bake 250° 1 hour or till set.
ANITA'S CRACKER JACK COOKIES
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs (add one-at-a-time)
2 teaspoons baking powder
1 teaspoon soda
1¾ cups flour
2 cups oatmeal
1 cup coconut
2 cups crushed Cracker Jacks or
2 cups rice crispies
Sift flour. Add remaining ingredients, gradually. Drop on a greased cookie sheet. 350° 10 minutes.
CARAMEL BALLS
21 light caramels
4½ teaspoons water
2 cups raisin bran flakes
Melt caramels with water, stir till
smooth. Stir in 1-½ cups cereal. Form into 1 inch balls. Crush
remaining cereal. Roll dough balls
to coat. Place on wax paper to dry.
PRALINE PUMPKIN PIE
Combine:
1/3 cup chopped pecans
1/3 cup packed brown sugar
3 tablespoons butter
Press gently into a prepared 9 inch
pie shell. Prick sides of shell. Bake 425° 10 minutes or till lightly
browned.
Filling:
3 eggs, slightly beaten
½ cup white sugar
½ cup brown sugar
2 tablespoons flour
¾ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon mace
1½ cups cooked pumpkin
1½ cups light cream (warmed)
Combine all ingredients except cream.
Mix well, gradually add cream. Mix well. Turn into cooled pie
shell. Bake 350° 50-60 minutes.
DARK SPICY PUMPKIN PIE
1 pie crust, unbaked
2 large eggs
1 cup firmly packed dark brown
sugar
½ teaspoon salt
1 teaspoon pumpkin pie spice (optional)
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup maple flavored syrup
1½ cups canned pumpkin
1 cup undiluted evaporated milk
whipped cream
Beat eggs till whites and yolks
are combined. Add brown sugar, salt, pumpkin pie spice, cinnamon and
nutmeg. Stir to blend. Then, blend
in syrup, pumpkin and evaporated milk. Place in pie shell. Bake 425°
45-50 minutes
STALE RYE BREAD CRUST PIE
7 ounces stale, rye bread
4 ounces cooked beets
2 eggs
¾ cup sugar
1¾ ounces raisins
¾ ounce butter or margarine
Cut bread in small cubes. Moisten
slightly with water. Grate beets. Add eggs and raisins. Grease pie dish.
Sprinkle bottom with sugar. Cover
bottom of dish with ½ of bread crumbs. Spread with beet/sugar/raisin
mixture. Add 2nd layer of bread
crumbs. Bake 45 minutes (no temperature given.)
Page 5 Top of Page
For those of you who are able to
listen to the program you probably have this memorized from repeats,
but here is our most popular cake
recipe...
YUMMY APPLE PUDDING CAKE
Peel, core and slice 2 cups apples.
Add 1 cup sugar. Stir and let set till juicy (15-30 minutes.) Add 1 egg,
1 teaspoon vanilla and mix well.
Sift together 1 cup flour, ¼ teaspoon salt, 1 teaspoon baking soda,
1
teaspoon cinnamon. Stir well. Add
½-1 cup chopped nuts. Add to apple mix and stir till well blended.
Pour into 9x13 ungreased pan. 350°
40-45 minutes.
Sauce:
½ cup white sugar
½ cup brown sugar
2 tablespoons flour
Mix, gradually add 1 cup warm water.
Cook till thick and clear. Stir constantly. Remove from heat. Add 1
stick butter or margarine. Stir
till melted. Pour over warm cake.
HICKORY NUT CAKE
2 cups sugar
1 cup butter or shortening
1 cup milk
1 teaspoon vanilla
½ teaspoon salt
3 eggs, well beaten
3 teaspoons baking powder
3 cups flour
1 cup chopped Hickory nuts
Sift and measure flour. Sift together
dry ingredients. Cream shortening and gradually add sugar. Cream
well, add beaten eggs and mix.
Add nuts. Then flour and milk, mix well after each addition. Bake in three
8 inch pans. 350° 40 minutes
or until done.
Frosting:
1 egg white, unbeaten
¾ cup sugar
¼ teaspoon cream of tartar
1 teaspoon pure vanilla
¼ cup boiling water
Mix egg whites, sugar, cream of
tartar and vanilla in small, deep bowl. Add boiling water. Beat until stiff
peaks form. Add ¼ cup coconut
if desired.
FREEZING POTATOES
Boil in skins till ½ done.
DO NOT OVERCOOK. Drain, cool, peel, grate and pat down 1-½ -2 inches
in depth. Freeze.
BUTTERMILK BROWNIES
2 cups sugar
2 cups sifted flour
4 tablespoons cocoa
1 cup cold water
½ cup (or 1 stick) margarine
½ cup salad oil
½ cup buttermilk
1 teaspoon soda
2 eggs
Sift sugar, flour and cocoa together.
Bring water, margarine and salad oil to boil, pour over dry
ingredients. Mix till creamy. Add
buttermilk, soda and eggs. Beat thoroughly. Bake in greased jelly roll
pan 18 minutes at 400°.
Frosting:
½ cup margarine
¼ cup cocoa
1/3 cup buttermilk
Bring to a boil. Add 1 box powdered sugar and ½ teaspoon vanilla. Mix well and frost.
MINT BROWNIES
1 cup sugar
1 cup flour
1 stick butter or oleo
4 eggs
1 (16 ounce) can Hershey's Chocolate
syrup
Filling:
8 teaspoons margarine
4 cups powdered sugar
4 tablespoons milk
2 teaspoons peppermint flavoring
15 drops green food coloring
Glaze:
8 tablespoons margarine
12 ounces chocolate chips
Mix first 5 ingredients together.
Pour in a greased 9x13 inch pan. Bake 350° 35 minutes. Refrigerate
10
minutes. Mix filling ingredients.
Spread over brownies. Refrigerate 20 minutes. Melt margarine and
chocolate chips. Spread over filling.
NO BAKE CHOW MEIN COOKIES
½ cup white sugar
½ cup white corn syrup
1 cup peanut butter
2 cups chow mein noodles
Bring sugar and syrup just to a
boil. Remove from heat. Dissolve peanut butter in syrup mix. Stir in chow
mein noodles. Drop from spoon on
cookie sheet or foil.
Page 6 Top of Page
CHEER (fruit starter)
2 cups well drained fruit (fresh,
canned or frozen). Add 2 cups sugar. Place in a 2 quart container. Cover
fruit with rum or brandy. Cover
container (not too tightly). Let stand 1 month before using. Stir daily.
Add equal amounts of fruit and
sugar every two weeks.
(What to do with starter)
To 1 cup starter add 1 cup canned
peaches plus 1 cup sugar. In two weeks add 1 cup canned apricots
plus 1 cup sugar. Two weeks later,
add 1 cup pineapple tidbits and 1 cup sugar. Two weeks later, add 1
cup maraschino cherries plus 1
cup sugar. Repeat process as often as needed. NOTE: Fruit cocktail and
sugar will work also.
FRIENDSHIP STARTER
1/3 cup canned peaches (cut in chunks)
1/3 cup canned apricots (cut in
chunks)
1/3 cup canned pineapple (cut in
chunks)
¼ cup maraschino cherries
(cut in wedges)
1 cup granulated sugar
Combine in an apothecary jar or
a jar with loose fitting lid... Stir once a week. Every 14 days add 1 cup
sugar plus 1 cup canned fruit.
DO NOT add juice, fresh fruit, refrigerate or let fruit fall below the
2 cup
level (or fermentation will stop
and fruit will spoil.) Keep at room temperature in an open, light area.
BRANDIED FRUIT CAKE
½ cup sugar mixed with ½
cup cooking oil. Add 2¼ cups brandied fruit. Sift 3 cups flour with
1
teaspoon soda, 1 teaspoon cinnamon,
½-1 teaspoon nutmeg and ½ teaspoon salt. Add to sugar, oil
and
fruit mix. Add 1 teaspoon vanilla,
1 cup raisins, 1 cup nuts (batter is very stiff). Bake 60 minutes at 350°.
Use a greased 9 x 5 inch loaf pan.
GERMAN FRUIT CAKE
¾ cup butter or margarine
2 cups sugar
4 eggs, beaten
3 cups flour
½ teaspoon cinnamon
½ teaspoon allspice
½ teaspoon nutmeg
1 teaspoon soda
1 cup buttermilk
2/3 cup cherry preserves
2/3 cup apricot preserves
1 cup chopped nuts
Mix well. Bake in a greased bundt pan. 325° 90 minutes.
CARROT FRUIT CAKE
1 cup grated carrots
1 cup raisins
¾ cup honey
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon salt
½ teaspoon nutmeg
¼ teaspoon cloves
2 tablespoons margarine
1½ cups water
1½ cups whole wheat flour
1 teaspoon baking soda
½ cup wheat germ
½ cup chopped walnuts
Cook carrots, raisins, honey, margarine
and spice in water 10 minutes. Cool. Mix flour, baking soda,
wheat germ and nuts. Combine with
carrot mix. Pour into 2 small well greased loaf pans. 300° 45
minutes.
APPLE BUTTER NUGGETS
2 cups flour
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
¼ teaspoon cloves
½ cup margarine or corn
oil
1 cup brown sugar (firmly packed)
1 cup apple butter
1 teaspoon baking soda
1 egg, well-beaten
1 package butterscotch chips (6
ounce)
1 cup crushed walnuts
1 cup chopped apples
Measure flour and spices. Cream
margarine and sugar till light and fluffy. Add baking soda to apple
butter. Add egg, creamed shortening
and sugar. Add dry ingredients and mix well. Add butterscotch chips,
nuts and apples. Place on greased
cookie sheet 3 inches apart. Bake 350° 12-15 minutes. Makes 4 dozen.
ROASTED PUMPKIN SEEDS
Wash, place on cookie sheet and bake at 350° 15-20 minutes. Season to taste.
APPLE DUMP CRUNCH
½ box spice cake mix
2 (16 ounce) cans sliced apples
¾ cup brown sugar
1 cup chopped pecans
1 stick margarine or butter, melted
Lightly grease 9 inch pie plate.
Pour in apples. Sprinkle with brown sugar. Cover with cake mix. Top with
pecans. Then add melted butter.
325° 1 hour.
Page 7 Top of Page
PUMPKIN COOKIES (eggless)
½ cup shortening
1 cup sugar
1 cup canned pumpkin
1 cup dates or raisins
1 cup nutmeats
1 teaspoon vanilla
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
2 cups flour
Cream shortening and sugars, add
pumpkin and mix well. Add dates or raisins, nutmeats and vanilla. Mix
well. Sift dry ingredients together
and add to mix. Drop on greased cookie sheet. 375° 8 minutes.
PUFF COOKIES (NO eggs or salt)
1 cup margarine
¾ cup sugar
1 teaspoon vanilla
¼ teaspoon almond flavoring
1 teaspoon soda
1½ cups flour
1½ cups chopped nuts
Cream everything but nuts. Cream
for NO LESS than 15 minutes. Stir in nuts. Drop by teaspoons on
ungreased cookie sheet. Let set
5 minutes and bake 300° 15-18 minutes or till lightly browned. Cool
on
paper towel.
OVEN CARMEL CORN
Pop 8 quarts popcorn
2 cups brown sugar (or 1 cup white
and 1 cup brown)
1 cup butter (for richer flavor)
½ cup corn syrup (white)
½ teaspoon soda
½ teaspoon salt
½ teaspoon cream of tartar
(or 1 teaspoon vinegar)
1 10 ounce package peanuts (optional)
Bring sugar, butter and syrup to
boil. 5 minutes. Remove, from heat and add soda, salt, tartar (or
vinegar.) Put popcorn in large
paper bag. Pour syrup over top and place in microwave for 1 minute.
Remove and shake, place back in
oven for an additional minute, repeat till it has cooked 5 minutes.
Enjoy.
ROASTING PEANUTS
Place peanuts (1 or 2 layers deep)
in a shallow baking pan. Roast 350° 25-30 minutes. Stir occasionally.
Sample peanuts last few minutes
to make sure they are right.
A few leftover canning recipes to tuck away till next season.....
CANTALOUPE BUTTER
Remove rind and seeds. Cut in small
pieces. Use enough water to keep from sticking and boil till soft. Run
through a sieve. Measure 1 quart
cantaloupe to 1½ cups sugar, 1 tablespoon lemon juice, 1 teaspoon
cinnamon and boil till thick. Pour
into jars. Process in hot water bath.
OVEN APPLE BUTTER
To each cup of cooked, sieved apples
add ½ cup sugar. To 9 cups apples add: ½ teaspoon allspice,
½
teaspoon cinnamon, ¼ teaspoon
cloves. Place in glass or enamel cake pan. 350° till glazes on top.
Stir
occasionally.
SWEET CIDER APPLE BUTTER
Cook apples in sweet cider
5 cups prepared apple pulp
7½ cups sugar
½ teaspoon allspice
1 teaspoon cinnamon cloves
½ package Certyl Pectin
Cover and simmer apples 10 minutes.
Measure 5 cups pulp. Place in heavy pan. Add sugar when apples
begin to boil. Remove from heat,
put in Certyl, skim off foam, place in hot, sterilized jars with paraffin.
ANOTHER APPLE BUTTER
16 cups thick apple pulp
1 cup vinegar
8 cups sugar
4 teaspoons cinnamon
Core and slice, but DO NOT peel.
Add only enough water to cook apples till soft. Press through sieve
and measure. Combine ingredients
and cook (1½ hours boiling) till mixture remains in smooth mass
after it cools. During cooking
stir frequently. Place ingredients in jars and process in hot water bath.
GREEN PUMPKIN PIE (mock apple)
Cut pumpkin in thin slices. Place
in bottom of 9 inch crust. Add brown sugar and spices as for apple pie.
Cover with more green pumpkin.
Dot with butter. Add 1 teaspoon lemon juice. Top with crust. Bake as
for apple pie.
TIP: To dry herbs, wash leaves and
place between 2 layers of paper toweling. Place microwave on high
and cook for about 1 minute. Test
for dryness.
Page 8 Top of Page
FLAT BAKERY SWEET CRISPS
2 cups warm water
½ cup sugar
1 large cake yeast or 2 envelopes
of dry yeast
Mix and let stand till foamy.
Add:
2 teaspoons salt
½ cup oleo
3 eggs
3 cups flour
Mix with electric mixer. Gradually
add by hand about 5 cups flour. Mix well. Place in a greased bowl,
turn to grease top. Allow to rise.
Punch down. Roll out ½ inch to ¾ inch thickness. Cut out
like big
cookies. Use 1 pound coffee can
for cutter. Place on greased pans with butter, sugar, cinnamon mix.
Sprinkle chopped nuts on top. Allow
to rise. Bake 350° 15 minutes.
CRISPIES
½ cup scalded milk
2 tablespoons shortening
¼ cup sugar
1 egg
1 teaspoon salt
2½ cups flour
1 package yeast
Dissolve yeast in ¼ cup warm
water. Add sugar, shortening and salt to hot milk. Cool to lukewarm. Add
yeast, egg, flour and beat well.
Let rise 10 minutes. Mix 1½ cups sugar and 1 tablespoon cinnamon.
Divide dough in half. Roll into
rectangles. Spread with soft butter. Sprinkle with cinnamon mix. Roll like
a jellyroll. Cut with thread in
½ inch slices. Place slices between wax paper. Sprinkle more cinnamon
mix. Roll thin. Grease cookie sheet.
Let rise 30 minutes more. 325° 20 minutes. Remove from sheet
immediately.
PECAN SURPRISE BARS
1 package yellow cake mix (reserve
2/3 cup)
1 egg
1 stick butter or oleo
Mix till crumbly.
Filling:
2/3 cup cake mix
Add ½ cup brown sugar, firmly
packed
1½ cups dark corn syrup
1 teaspoon vanilla
3 eggs
1 cup chopped pecans
Grease bottom and sides of 9 x 13
pan. Place crumbled mix in bottom of pan (sides also.) 350° 15
minutes or till lightly brown.
While baking... prepare filling. Combine all but nuts. Blend 2 minutes
and
pour filling over partially baked
crust. Top with nuts. 30-35 minutes or till set. Cut into bars.
ROASTED CHESTNUTS
Cut gash in flat side of chestnuts,
except for one. Place in 300° oven. When ungashed chestnut explodes,
others are done.
FLOUR EQUIVALENTS
1 cup flour equals:
¾ cup whole wheat flour
7/8 cup rice flour
1¼ cups rye flour
1 cup rye meal
5/8 cup potato flour
¾ cup buckwheat flour
7/8 cup corn meal
1½ cups oatmeal
¼ cup bean flour
The Open Line
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THE WMT OPEN LINE
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Rapids, Iowa 52406
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Dave Hinman, Editor
Sharon Reeves. Production Coordinator
