Page 1 Top of Page
Here comes the fall with plenty of observances to celebrate!
In
October,
Mountaineer
Heritage Month
National
Adopt a Dog Month
National
Apple Jack Month
National
Popcorn Poppin' Month
National
Pretzel Month
National
Roller Skating Month
Spectacle
of the Geese in Wisconsin
Be
sure to look at the insert in this bulletin. It has a special offer for
those who order multiple
subscriptions
of the bulletin as holiday gifts. All the best from the Open Line!
PEANUT BUTTER FUDGE MOUSSE
Base:
1
pkg. Devil Food Cake mix (regular)
½
cup butter, melted
¼
cup milk
1
egg
¾
cup peanuts
Filling:
¾
cup peanut butter
1½
cups powdered sugar
8
oz. pkg. cream cheese, softened
2½
cups milk
8
oz. carton frozen whipped topping
5½
oz. pkg. instant vanilla pudding
Top:
½
cup peanuts
1½
oz. bar milk chocolate, chilled & grated
Preheat
oven to 350°. Grease and flour bottom only of 9 x 13 pan. Combine all
the base ingredients at
medium
speed till, well blended, Spread evenly in pan. Bake for 20-25 minutes.
Do not overbake. Cool.
Combine
peanut butter and powdered sugar at low speed till crumbly, set aside.
Beat cheese fit smooth.
Add
milk, topping and pudding. Beat at low speed for two minutes. Pour half
of mixture over cooled
base.
Sprinkle first mixture over cheese mixture. Repeat layers. Sprinkle with
peanuts and press into
mixture.
Sprinkle with grated chocolate. Cover. Let set overnight.
PEANUT BUTTER FUDGE PIE
1 9" baked pastry shell
Chocolate filling:
½
cup butter, softened
½
cup sugar
1
egg
¼
cup semi-sweet chocolate chips, melted
¾
tsp. vanilla
½
cup peanuts, finely chopped
chocolate
curls for topping
Peanut Butter Filling:
8
oz. pkg. cream cheese, softened
½
cup creamy peanut butter
1
cup powdered sugar
1
egg
1½
cups frozen whipped topping, thawed
¼
cup finely chopped peanuts
Topping:
chocolate
curls
Cream
butter and ½ cup sugar till light and fluffy. Add egg and beat at
medium speed for 3 minutes.
Blend
in chocolate and vanilla. Mix well. Spread 1 cup chocolate filling over
pie crust. Sprinkle with ½
cup
peanuts. Combine cream cheese and peanut butter at medium speed till well
blended. Add powdered
sugar
and egg. Beat till smooth and creamy. Fold in whipped topping. Spoon peanut
butter filling over
chocolate
filling. Spread remaining chocolate filling in circle over peanut butter
filling. Sprinkle peanuts
over
peanut butter part. Sprinkle chocolate curls over chocolate part. Refrigerate
overnight.
FRENCH SILK PIE
1
baked 9" pie shell
½
cup butter, softened
¾
cup sugar
2
(1 oz.) squares chocolate, melted
3-4
large eggs
1
tsp. vanilla
1
cup whipping cream, whipped
2
tbsps. pecans, chopped fine
Beat
butter and sugar. Add melted chocolate and vanilla. Beat in eggs, one at
a time. Beat for 5 minutes
on
high after each addition. Sweeten whipping cream to taste. Fold whipping
cream into egg mixture. Pour into shell. Chill until ready to serve. Top
with nuts just before serving.
Page 2 Top of Page
ENGLISH SAUSAGE MEATLOAF
2 lbs.
fresh pork sausage
½
cup onion, chopped
1 clove
garlic, minced
½
cup carrots, finely chopped
½
cup celery, finely chopped
3 eggs,
beaten
3 tbsps.
pickle relish
¾
cup bread crumbs
2 tbsps.
Worcestershire sauce
½
tsp. salt
1/8 tsp.
pepper
¼
cup parsley. chopped
1 cup
elbow macaroni, cooked (½ cup uncooked)
Cook sausage
till just about gray. Drain all but ¼ cup fat. Remove sausage. Sauté
next 5 ingredients in
fat for
5 minutes. Combine with sausage. Add remaining ingredients. Mix well. Pat
into greased 9 x 5 loaf
pan. Bake
at 350° for 45-50 minutes.
ITALIAN SAUSAGE
2 lbs.
ground pork
1 tbsp.
fennel, ground
1 tbsp.
dried parsley
3 cloves
garlic, minced or crushed
1/8 tsp.
hot pepper flakes
salt to
taste
pepper
to taste
4 tbsps.
water
Mix all ingredients. Let set for a day.
FANTASTIC PORK FAJITAS
1 lb. lean
boneless pork
2 cloves
garlic, minced
1 tsp.
oregano, crumbled
½
tsp. cumin
1 tsp.
seasoned salt
2 tbsps.
orange juice
2 tbsps.
vinegar
dash hot
pepper sauce (tabasco)
1 tbsp.
cooking oil
1 medium
onion, peeled & sliced
1 green
pepper, seeded & sliced
4 flour
tortillas
green
onion tops (optional)
shredded
lettuce (optional)
bottled
salsa (optional)
Slice pork
across grain into 1/8" strips. Marinate in next seven ingredients for 10
minutes. Heat heavy
skillet
or griddle till hot. (400° in electric skillet). Add 1 tbsp. oil and
pork strips. Stir fry till meat is no
longer
pink. Remove meat. Add pepper. Stir fry. Serve on flour tortillas.
PRESSED CHICKEN
3-4 lbs.
stewing chicken. cut up
½
cup celery, chopped
1 medium
carrot, sliced
1 bay
leaf, crumbled
1 tsp.
salt
2 tsp.
pepper
4 cups
water
Place in
large kettle. Cover and simmer till done (2½-3 hours). Refrigerate
chicken in broth till cool.
Remove
chicken from bones when cool. Remove skin. Cut into pieces. Arrange in
ungreased loaf pan.
Skim fat
from broth. Strain. Heat to boiling. Boil till reduced to 2 cups. Pour
over chicken. Refrigerate till
firm (12
hours). Unmold on salad greens. Serve with mayonnaise or salad dressing.
CHICKEN CACCIATORE
2 lbs.
chicken
¼
cup seasoned flour
¼
cup oil
1 small
can onions, drained
1 medium
green pepper chopped
1 can
sliced mushrooms, drained
1 small
clove garlic
1 can
tomato soup
½
cup water
2 tbsps.
vinegar or lemon juice
1 tbsp.
Worcestershire sauce
½
tsp. thyme
Dust chicken
with flour. Brown in oil. Remove. Add vegetables and garlic. Brown lightly.
Blend in
remaining
ingredients. Add chicken. Cover and simmer for 45 minutes. Stir often.
MORE CHICKEN CACCIATORE
3 lbs.
chicken pieces
salt
pepper
2 tbsps.
oil
1 small
onion, sliced in rings
1 (4 oz.)
can mushrooms, drained & sliced
1 (15
oz.) can Italian tomato sauce
¼
cup white wine or water
Brown chicken.
Season with salt and pepper. Remove from skillet. Keep warm. Sauté
onion rings in
drippings
till tender. Remove from skillet. Drain fat. Arrange chicken pieces in
skillet. Top with onion
rings
and mushrooms. In a small bowl combine tomato sauce and white wine or water.
Pour over
chicken.
Cover and simmer for 35-45 minutes or till tender. Baste once or twice.
Page 3 Top of Page
GARDEN STUFFING FOR SEATTLE SALMON
1 small
clove garlic
1 tsp.
salt
1/3 cup
minced green onions or scallions
½
cup chopped green peppers (optional)
½
cup chopped celery
2 medium
tomatoes, coarsely chopped & peeled
3 tbsps.
snipped parsley
Smash or
press garlic with salt on board. Mix remaining ingredients and combine
garlic. Will stuff 6-7 lbs.
of fish.
Spread fish with prepared mustard. Stuff fish. Lace together. Top with
some stuffing. Drizzle with
3 tbsps.
salad oil on top. Put ½ cup boiling water in pan. Bake for 15 minutes
per pound at 350°.
MUSHROOM STUFFED SALMON
Mushroom Stuffing:
¼
cup celery, minced
¼
cup onion, minced
¼
cup butter or margarine
¼-½
lb. sliced fresh mushrooms
1 tbsp.
parsley, snipped
2 cups
coarsely crushed crackers
¼
tsp. poultry seasoning
½
tsp. salt
¼
tsp. MSG (optional)
In a large
skillet, cook celery, onion and butter till golden. Add mushrooms. Cook
for 3 more minutes.
Add remaining
ingredients. Will stuff 4-6 lb. salmon, (For mushroom stuffing). Preheat
oven to 350°.
Lace salmon
with skewer after stuffing. Place on celery and parsley leaves. Brush with
melted butter or
margarine.
Sprinkle with salt and pepper. Bake for 1 ¼-1 ¾ hours. (About
18 minutes per pound.)
(Recipe
can be cut in half.)
AVOCADO SHRIMP COCKTAIL
2 whole
avocados
8 oz.
small shrimp
6 tbsps.
olive oil
2 tbsps.
white wine vinegar
1 tbsp.
lemon juice
1 tsp.
sugar
¼
tsp. dry mustard
½
tsp. salt
freshly
ground pepper to taste
2 tbsp.
chopped chives
½
tbsp. chopped parsley
Cut avocados
in half lengthwise. Remove stone. Prepare shrimp. Place all ingredients,
but shrimp in
covered
jar. Shake till well mixed. Pour dressing over shrimp. Marinate for 10
minutes. Serve shrimp mix
in center
of avocado half. Garnish with extra shrimp.
Here is a good idea on how to use that leftover turkey or pork roast.
TURKEY/PORK LOAF
2 cups
onion, browned
2 tbsps.
butter
1 cup
soft bread crumbs
3 lbs.
meat (ground turkey or ground pork)
½
cup beef broth
2 large
eggs
2/3 cup
grated cheddar cheese
1 tbsp.
salt
½
tsp. pepper
2 tsps.
thyme
2 tsps.
paprika
1 tsp.
allspice
1 tsp.
oregano
Combine ingredients. Make 2 loaves. Bake at 350° for 1 hour.
TURKEY JAPANESE CASSEROLE
1 lb. ground
turkey
1½
cups long cooking rice
1 lb.
mixed Japanese blend vegetables
1 can
pinto beans without sugar
½
tsp. seasoning salt
salt &
pepper to taste
1-2 cups
shredded cheddar cheese
Brown turkey.
Cook rice. When about done add vegetables. Drain liquid from mixture. Mix
ingredients in
9 x 13
pan. Top with cheese. Pop in microwave for 60-90 seconds or fill cheese
melts.
This caller told us she never ate liver until she tried this recipe!
LIVER FOR LIVER HATERS
Soak liver
in milk overnight. Drain. Dredge in flour. Brown in oil. Drain. Return
liver to skillet. Add 1 can
onion
soup and 1 large raw onion. Cover and simmer on low for 2 hours.
Page 4 Top of Page
IRMA'S FROZEN CABBAGE SALAD
1 large
head cabbage. shredded
1 carrot,
grated
1 green
pepper, chopped
1 tsp.
salt
Mix salt with cabbage. Let stand for 1 hour. Squeeze out excess moisture. Add carrot and green pepper.
Dressing:
1 cup vinegar
¼
cup water
1 tsp.
celery seed
2 cups
sugar
1 tsp.
whole mustard seed
Combine
ingredients. Boil for 1 minute. Cool to lukewarm. Pour over slaw mixture.
Put into container.
Cover
and freeze. Leftover slaw may be refrozen.
MACARONI CHEESE SALAD
3 cups
shell macaroni
2 cups
velveeta, cubed
1 cup
celery, chopped
½
cup green pepper, chopped
¼
cup onion, chopped
1 box
frozen peas
Cook. drain and cool macaroni. Add remaining ingredients.
Dressing:
1 cup sour
cream
1 cup
Miracle Whip
¼
cup pickle relish
Mix and toss.
APPLE MACARONI SALAD
1 cup Swiss
cheese, shredded
1 cup
cooked & drained elbow macaroni
2 Delicious
apples
lemon
juice
½
cup celery, diagonally sliced
¼
cup green pepper, chopped
¼
cup green onion, chopped
1 tbsp.
pimento, chopped & well drained
½
cup mayonnaise
½
tsp. salt
½
tsp. dry mustard
1/8 tsp.
thyme
Core and
chop apples. Drizzle with lemon juice. Combine with remaining ingredients
up to pimento. Mix
remaining
ingredients. Combine mixtures. Cover and chili 3 hours before serving.
EAST INDIES SALAD
¾
cup mayonnaise
1½
trips. lemon juice
¾
tsp. curry powder
1 tbsp.
grated onion
1 (7 oz.)
can shrimp or 1 cup diced cooked ham
1 cup
celery. chopped
2 2/3
cup cooked rice
Combine
first 4 ingredients. Mix well. Add to shrimp or ham. Add celery and rice.
Mix with fork. Chill
and serve
on crisp lettuce. Garnish with tomato wedges. Serves 4-6.
SPICY SPAGHETTI SALAD
8 oz. thin
spaghetti, cooked
1 onion,
chopped
1 green
pepper, chopped
several
tomatoes, chopped
½
cup parmesan cheese, grated
½
bottle Zesty Italian dressing
½
jar salad supreme spices
½
cup shredded cheddar cheese
Mix, chill and serve.
ITALIAN PASTA
2 cups
cooked spiral pasta
1 cup
cheddar cheese, cubed
4 oz.
pepperoni, chopped
1 cup
broccoli flowerets
1 green
pepper, chopped
1 tomato,
cut in wedges
½
medium red onion, chopped
¼
cup black olives, diced
¼
tsp. oregano
2 tbsps.
parsley
1 bottle
Kraft Presto Italian dressing
salt &
pepper to taste
parmesan,
cheese (optional)
Stir ingredients together. Sprinkle parmesan on top.
SHRIMP VICTORIA
1 lb. raw
shrimp, peeled & deveined
1 cup
sour cream
½
cup onion, finely chopped
¼
cup margarine or butter
1 (6 oz,)
can mushrooms, drained
1 tbsp.
flour
¼
tsp. salt
dash cayenne
pepper
1½
cups rice, cooked
Sauté
shrimp and onion in butter or margarine till tender. Add mushrooms. Cook
2-3 minutes Sprinkle in
flour,
salt and pepper. Stir in sour cream. Gently cook for 10 minutes. Do not
bring to boil. Serve over
rice.
Page 5 Top of Page
VEGETABLE BREAD
1 pkg.
hot roll mix (Pillsbury)
1 egg
½
tsp. sesame seed
½
tsp. salt
¼
cup celery, finely chopped
½
cup carrots, grated
2 tbsps.
green onion, chopped very fine (include greens)
1 pimento,
chopped
½
cup nuts, chopped (pecans or walnuts)
Preheat
oven to 350° . Mix hot roll mix per package directions, using egg.
Add remaining ingredients.
Place
on floured board. Knead for 5 minutes. Place in greased bowl. Butter top
slightly. Cover and let rise
in warm
place till doubled. Punch down and shape into ball. Place in 1½
quart greased bowl. Let rise
for 30
minutes. Brush top with vegetable oil. Bake for 40 minutes. Turn out on
rack to cool.
BROCCOLI SOUP
2 tbsps.
onion, minced
3 tbsps.
oleo or butter
3 tbsps.
flour
1 tsp.
salt
3 cups
chicken broth
2 cups
broccoli, chopped
2 cups
carrots, thinly-sliced
3 cups
milk
Sauté
onion in butter. Stir in flour and salt. Add chicken broth to flour mixture.
Stir fill blended. Add
chopped
broccoli and thinly sliced carrots. Simmer for 20 minutes or till tender.
Add milk. Heat to serve.
EVER CRISP LIME PICKLES
7 lbs.
cucumbers, sliced
¼"
thick
Place in
stone crock. Pour in 2 cups dehydrated lime. Mix with 2 gallons cold water.
Soak for 24 hours.
Rinse
in cold water. Soak in clear water for 3 hours. Drain and place in crock.
Syrup:
2 quarts
white vinegar
4½
lbs. sugar
1 tsp.
celery seed
1 tbsp.
whole doves
1 tsp.
pickling spice
3 tsps.
salt
Combine
celery seed, cloves and spice in cloth bag. Soak cucumbers overnight in
solution. Place on stove
till boils.
Cook for 35 minutes. Pack in pint jars. Makes 14 pints.
1 gallon
pickles
½
cup pickling salt
Cover pickles with boiling water and salt. Let stand overnight. Drain off salt water. Rinse with hot water.
Bring to boil:
1 tbsp.
alum
1 tbsp.
turmeric
1 pint
vinegar
3 pints
water
Simmer for ½ hour. Let stand for 3 hours. Drain well. Rinse with hot water.
SWEET PICKLES
Syrup:
1 pint
vinegar
1 pint
water
4 cups
sugar
1 tsp.
whole allspice
1 tsp.
mustard seed
1 tsp.
celery seed
Boil. Pour hot syrup over pickles in jars. Seal.
KOSHER DILLS
14 cups
water
5 cups
vinegar
1 cup
pickling salt
1 grape
leaf per jar
1 clove
garlic per jar
2 heads
dill per jar
1/8 tsp.
alum per jar
cucumbers
Combine
first 3 ingredients together. Bring to boil. Wash and dry cucumbers. Place
grape led and garlic
clove
in each jar. Place cucumbers in jars. Top with 2 heads dill and 1/8 tsp.
alum per jar. Pour boiling
vinegar
solution over cucumbers. Seal. Process for 10 minutes in boiling water.
STRAWBERRY BUTTER
2 cups
prepared fruit (1 qt. strawberries)
½
tsp. grated lemon rind
¼
tsp. nutmeg
4 cups
sugar
2 tbsps.
lemon juice
1 pouch
fruit pectin
Wash and
stem fruit. Place berries a little at a time in blender just so blades
are covered. Turn on and off
on low
several times till chopped. Do not puree. Measure 2 cups into large bowl.
Add lemon rind and
nutmeg.
Make butter by mixing sugar into fruit. Let stand for 10 minutes. Add lemon
juice to fruit pectin
in small
bowl. Stir into fruit Stir for 3 minutes. Ladle into scalded containers.
Cover at once with tight lids.
Let stand
at room temperature for 24 hours. Store in freezer.
Page 6 Top of Page
One of
our callers remembered her mother making these. She asked if anyone had
the recipe, and sure
enough...
BRANDY SNAPS
½
cup butter
½
cup sugar
1/3 cup
dark molasses
½
cup flour
pinch
salt
1 tsp.
ground ginger
1 tsp.
lemon juice
½
tsp. vanilla
Preheat
oven to 325°. Melt butter, sugar and molasses. Stir till butter is
dissolved. Cool slightly. Sift flour,
salt and
ginger into mixture. Stir well. Add lemon juice and vanilla. Drop by level
teaspoons, 4" apart on
well greased
baking sheet. Bake 7-8 minutes or till brown. Remove from cookie sheet.
Turn over; mold
cookie
around basic wooden spoon. Store in airtight tin. Just before serving,
fill with whipped cream.
FUDGE CHEESE CAKE BARS
2 cups
flour
1 cup
oleo
½
cup peanut butter
1 cup
packed brown sugar
2 pkgs.
Jiffy fudge frosting mix
1 (8 oz.)
pkg. cream cheese
2 eggs
¼
cup chopped nuts (optional)
Combine
flour, oleo, peanut butter and brown sugar. Mix to resemble crumbs. Pat
into lightly greased 9 x
13 pan.
Bake at 350° for 10-12 minutes. Combine frosting mix and cream cheese.
Add eggs. Beat till
smooth.
Spread over warm crust. Top with chopped nuts. Bake at 350° for 30
minutes. Cool and cut.
PEACH CREAM CHEESE CAKE
1 9" unbaked
pie shell
1 pkg.
(8 oz.) cream cheese
2 eggs
2 tbsps.
milk
½
cup sugar
1 tsp.
vanilla
1 large
can sliced peaches, drained, reserve juice
1 tbsp.
corn starch
½
tsp. lemon juice
¼
tsp. almond extract
¼
cup sugar
Combine
cream cheese, eggs, milk, sugar and vanilla. Blend in blender. Pour into
pie shell. Bake at 375°
for 30
minutes. Cool. Top with peaches. Combine juice with remaining ingredients.
Cook. Pour glaze
over peaches.
One recipe you might want to mark and consider for the holidays. They will be here before you know it.
CRANBERRY DROP COOKIES
¼
cup butter or margarine
¾
cup light brown sugar
3 tbsps.
milk
½
tsp. vanilla
1 egg
1½
tsp. grated orange peel
1½
cups flour
½
tsp. soda
¼
tsp. salt
½
cup chopped nuts
¼
cup chopped cranberries
Cream butter
and sugar. Beat in next four ingredients. Combine dry ingredients. Gradually
mix into
creamed
mixture just to moisten. Fold in nuts and cranberries. Drop by teaspoons
on greased cookie sheet
2" apart.
Bake at 375° for 10-12 minutes.
OATMEAL ZUCCHINI COOKIES
1½
cups brown sugar
1 cup
oleo, at room temperature
2 eggs
½
tsp. vanilla
1½
cups shredded zucchini
2 cups
flour
1 tsp.
soda
½
tsp. baking powder
½
tsp. salt
¼
tsp. ginger
½
tsp. nutmeg
½
cup old fashioned oatmeal
1/3 cup
toasted sunflower seeds
1 tsp.
grated orange peel
Beat first
4 ingredients till fluffy. Add dry ingredients alternately with zucchini.
Fold in last 3 ingredients.
Chill
for 1-2 hours. Drop by tsps. on greased cookie sheet. Bake at 375°
for 12 minutes. Make 3-4 dozen.
TWO EGG YELLOW CAKE
½
cup shortening
1 cup
sugar
2 eggs
2 ¼
cups flour
½
tsp. salt
3 tsp.
baking powder
¾
cup milk
1 tsp.
vanilla
Cream shortening,
sugar and vanilla till light and fluffy. Add eggs. Beat thoroughly. Add
sifted dry
ingredients
alternately with milk. Bake in two round 8" cake pans or one 9 x 13 pan.
Bake at 350° for 30
minutes.
Page 7 Top of Page
An unusual treat and a recipe not on file in the Open Line notes. Thank you for sharing this with us.
PENNSYLVANIA DUTCH PLUM PIE
4 cups
fresh plums (2 lbs. or 12 plums)
1 ¼-1½
cups sugar
3 tbsps.
corn starch
1 tsp.
cinnamon
¼
tsp. salt
1 tbsp.
butter
1 tbsp.
lemon juice or vinegar
2 crust
pastry
Quarter
plums before measuring. Mix next 4 ingredients. Add butter and lemon juice.
Bring to boil. Cook
for 3
minutes. Set aside. Make pastry. Add mixture to plums. Pour into crust.
Bake at 425° for 10
minutes,
then at 350° for 40 minutes.
LIME DAIQUIRI PIE
Prepare
9" pastry crust
2/3 cup
sugar
1 env.
unflavored gelatin
¼
tsp. salt
½
tsp. finely shredded lime peel (set aside)
1/3 cup
lime juice
1/3 cup
water
3 slightly
beaten egg yolks (reserve whites)
6-8 drops
green food coloring
¼
cup light rum
3 egg
whites
1/3 cup
sugar
Combine
first 3 ingredients. Stir in lime juice, water and yolks. Cook over medium
heat till slightly
thickened.
Remove from heat. Stir in lime peel and coloring. Cool slightly. Stir in
rum. Chill to
consistency
of corn syrup. Stir occasionally. Beat egg whites till stiff peaks form.
Gradually add 1/3 cup
sugar.
Beat till peaks stand. When gelatin is partially set, stir in beaten egg
whites. Chill till mounds. Pile in
shell.
Chill for several hours.
FRUIT SORBET
1 cup water
½
cup honey
4 cups
frozen raspberries or strawberries
2 tbsps.
lemon juice
In small
saucepan, combine water and honey. Bring to boil. Stir and remove from
heat. In blender, blend
berries
till smooth. Add lemon juice and water/honey mixture to berries. Process
briefly. Pour into bowl.
Strain
to remove seeds if desired. Cover and freeze till slushy. Beat with electric
mixer till smooth. Return
to bowl.
Freeze till firm. Let stand at room temperature for 5-10 minutes before
serving.
FUDGE PRALINE PIE
1 unbaked 9" pie shell
Sauce:
1 tsp.
butter
1 tsp.
flour
1/8 tsp.
salt
1/3 cup
half n' half
¼
cup sugar
¼
cup packed brown sugar
Filling:
2/3 cup
sugar
½
tsp. salt
1/3 cup
butter, melted
1 cup
light corn syrup
3 eggs
1 cup
pecan halves
2 oz.
unsweetened chocolate, melted
Melt butter
over medium heat. Stir in flour and salt. Gradually stir in half n' half.
Add sugar and brown
sugar.
Mix well. Cook over medium heat. Stir constantly till mixture boils and
thickens. Boil for 1 minute.
Set aside.
Combine first 5 ingredients. Beat well. Stir ½ cup filling mixture
into sauce. Blend well. Set
aside.
Stir pecans and chocolate into remaining filling mixture. Blend well. Pour
into pie crust lined pan.
Pour sauce
on top. Bake at 375° for 40-55 minutes. (middle will not be completely
set). Cool on wire
rack for
1 hour. Refrigerate for 1 hour before serving.
LIME MERINGUE PIE
¾
cup sugar
1/3 cup
cornstarch
1½
cups water
3 egg
yolks, slightly beaten
¼
cup lime juice
1 tbsp.
grated lime rind
3 egg
whites
¼
tsp. cream of tartar
1/3 cup
sugar
Mix sugar
and cornstarch in saucepan. Gradually add water. Cook over medium heat.
Stir constantly till
mixture
thickens. Boil for 1 minute. Slowly stir at least half of hot mixture into
egg yolks. Blend into hot
mixture.
Boil for 1 minute. Blend in lime juice and rind. Pour into baked 9" pie
shell. Prepare meringue by
beating
whites with cream of tartar. Add sugar. Beat till smooth and glossy. Top
filling with meringue.
Seal edges.
Bake at 400° for 8-10 minutes.
Page 8 Top of Page
ORANGE CRUMB FRENCH TOAST
2 eggs
¼ teaspoon salt
2/3 cup orange juice
¾ cup fine bread crumbs
1 teaspoon grated orange peel
8 slices white bread
3 tablespoons shortening
Syrup:
1 cup maple syrup
¼ cup orange juice
1 teaspoon grated orange peel
butter or margarine
Combine first three ingredients.
Beat. Combine next two ingredients. Dip bread slices in orange/egg
mixture, then in crumb mixture.
Brown on both sides in shortening. Combine syrup, orange juice and
orange peel. Simmer for 5 minutes.
SPUTNIKS
2 eggs
1 cup milk
1 tsp. vanilla
1 cup sugar
3 cups flour
¼ tsp. salt
½ tsp. cinnamon
2 tsps. baking powder
½ tsp. nutmeg
Beat eggs. Add milk, vanilla and
sugar. Stir till sugar is dissolved. Add remaining ingredients. Drop in
hot
(400°) oil, one tsp. at a time.
Cook till brown. Drain on paper towels. Roll in cinnamon or cinnamon/sugar
mixture or powdered sugar.
Casseroles, veggie salads, cookies,
pies and stuffed seafood WOW! What a range of recipes, and a lot of
them new to the Open Line. Of course
how could we forget a timely recipe or two for zucchini and
pickles. The directions on some
of the pickle recipes seemed a little vague to me, but hopefully to makers
of pickles they are helpful.
The renewal notice in the last issue
had an error in the return date, Please go ahead and mail them in, if
you haven't already done so. In
the future Direct Mailing and Printing will send you a renewal notice in
your last two Issues. If you mail
in the first one, please disregard the final notice. We want to make every
effort to keep you a part of the
growing Open Line family.
Please find the Christmas Gift Subscription
slip that has been included in this issue. Since we started this
offer in '78 your requests have
grown from hundreds to thousands, WMT appreciates your interest and to
help show our appreciation WMT
and Direct Mailing and Printing are offering you some added incentives
for giving NEW gift subscriptions
and renewing some you have given in the past. To assure the recipients
receive a gift card; mail as soon
as possible. It's always nice to give a gift people will receive the entire
year ... a way to let them know
you are always thinking of them!
Remember Dave and I are always glad
to hear your thoughts or comments. We thank you for your cards
letters and notes.
P.S. I will have a special invitation for you in our November/December issue!
S.K.R.
Six issues per year published bi-monthly
by the
WMT Stations, Inc.,
P. O. 2147, Cedar Rapids, Iowa
52406
Subscription Rate: $3.00 per year
Dave Hinman, Editor
Sharon Reeves, Production Coordinator
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