Joyce Michels JUST ASK JOYCE
Dear Joyce: Here are some recipes for the readers.
Cornmeal Cookies 3/4 cup margarine or butter and 1/4 cup shortening 3/4 cup sugar2 eggs1 1/2 cups flour 1/2 cup cornmeal1 tsp. baking powder 1/4 tsp. salt1 tsp. vanilla 1/2 cup raisins if you like
Mix margarine and shortening in a large bowl. Add eggs and beat well. Add rest of ingredients and mix well. Drop dough from a teaspoon on a greased baking pan.
Bake at 350 degrees about 15 minutes or until lightly browned. Makes about 3 dozen cookies.
Rhubarb Jam10 cups rhubarb2 pkgs. strawberry Jell-O6 cups sugar1 pkg. raspberry Jell-O
Cut up rhubarb and mix with sugar and let sit overnight.
Next morning cook 15 minutes. Add Jell-O and put in jars and seal. — Faye Evans, Roundup.
Dear Faye: Tickled to get your recipes. Don't believe I have ever knowingly eaten a cornmeal cookie, and I imagine I would know if I had tried one, so you got me on that. Thank you.
Dear Joyce: I have two lemon bars that are very good. One is so easy, and the other I received from the late Norma Adams many years ago.
Easy Lemon Bars1 pkg. angel food cake mix (all dry ingredients)1 can lemon-pie filling
Preheat oven to 350 degrees
Mix dry cake mix and pie filling together. Pour in 9x12-inch cake pan. Bake 20 to 25 minutes. Cool. Frost with cream-cheese frosting or sprinkle powdered sugar on top.
Lemon Bars2 cups flour1 cup margarine 1/2 cup powdered sugar
Mix together and press in bottom of ungreased 9x12-inch pan. Bake at 350 degrees for 20 minutes or until brown.
Then mix together:4 beaten eggs2 cups sugar3 tbsp. flour1 tsp. baking powder5 tbsp. lemon juice
Pour over crust and bake 25-30 minutes or until top layer is set and custard-like. Cool and cut into bars. — Betty Kuehn, Columbus.
Dear Betty: Thank you. And for similar recipes must also thank Joan Ritter of Sidney, Marion Moots of Ballantine, Doris Lundin of Billings.
Mary Sue Knodel of Glasgow sent in a similar recipe using angel food cake mix. She asks for 1-step angel food cake mix and adds 1 cup coconut. She bakes in jelly-roll pan for about 20 minutes at 350 degrees. Use a powdered sugar frosting with juice of 1 lemon and a bit of rind adding a little margarine and milk to get desired consistency.
She has another recipe, this time with 1 yellow or white cake mix, 1 can lemon pie filling, 3 eggs, 1 tbsp. Real Lemon juice (no water in cake mix). Bake 25 minutes at 350 degrees in jelly-roll pan.
Dear Joyce: I like the Bread Pudding served at the Home Town Buffet or Country Buffet. Does anyone have the recipe? — Mary D., via email.
Dear Mary: Let's see if we get one. There are many good bread puddings out there waiting to be tried. Thank you for your request.
Please send your recipes and requests to: Just ask Joyce; c/o The Billings Gazette; P.O. Box 36300; Billings, Mont. 59107 or email to firstname.lastname@example.org.