1965 recipes are a blast from the past

These recipes graced the cooking pages of the Wisconsin State Farmer during the year 1965. From time to time we will bring back these oldie but goodie recipes for you to enjoy.

Cheesy Crackers

Make some more! And please, mom, don't scold junior for treating his friends to the Cheesy Crackers you made for the luncheon. Think how tempting those Cheese Crackers are—so crunchy with golden flecks of cheese.

Besides, they're very good for junior and his friends because they're made with enriched corn meal. And aren't they kind of cute with those fancy edges you created with the pastry wheel or knife?

Get busy right now, mom. Mix another batch for luncheons and have some left to fill the empty cracker barrel. Mmmmmm—Cheesy Crackers are so crunchy good with a main dish, salad or snack for junior and his friends.

1 1/4 c. flour

3/4 c. corn meal

1 t. salt

1/2 c. shortening

1 1/2 c. grated cheddar cheese

1 egg, beaten

3 T. cold water

Heat oven to 400 degrees. Sift together flours, corn meal and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in cheese. Combine egg and water; add a tablespoon at a time, stirring lightly until pastry can be formed into a ball. (If necessary, add an additional 1/2 T. cold water to make dough hold together). Roll out on lightly floured board or canvas to 1/8-inch thickness.

Using pastry wheel or knife, cut strips 1 1/2 inches wide. Cut strips into 3-inch lengths. Place on ungreased cookie sheets; prick. Bake in preheated oven for 8-10 minutes. Makes 6 dozen.

Tabasco Pot Roast

Everyone loves good old-fashioned beef pot roast. It's a superb dish that can't be duplicated for fine flavor and tenderness when properly prepared and slowly cooked. And the aroma of a pot roast wafting from the kitchen has an allure unlike any other!

Brown the pot roast in a Dutch oven or other heavy utensil, and cook it on top of the stove. Tabasco, the versatile liquid red pepper seasoning, give subtle, spicy flavor to the simmering liquid. Potatoes, carrots and onions added to the meat about half an hour before it's done take on a marvelously rich flavor. A little Tabasco to taste adds piquancy to the luscious gravy, too.

4 lb. beef pot roast (rump, chuck or round)

1 T. fat

1 t. salt

1/2 c. water

1/2 t. Tabasco

6 med. carrots, scraped and sliced

6 med. potatoes, pared

12 sm. white onions, peeled.

Brown meat thoroughly in hot fat in Dutch oven or other heavy utensil. Sprinkle with salt. Add water and Tabasco; cover pan tightly and simmer over low heat 2 1/2 to 3 hours, or until very tender when pierced with a fork. About 30 minutes before the end of cooking time, add vegetables. Remove meat and vegetables to a hot platter.

To make gravy, skim off all but about 2-3 T.of fat and add enough water so that amount in pan equals 2 cups. Mix 3 T. flour to a smooth paste with 1/2 c. cold water and stir into liquid. Cook until thickened, stirring constantly. Season to taste with salt and Tabasco. Makes 6 servings.

Spicy Baked Oranges

Everyone knows that cranberries and turkey go well together. For a change this holiday season, or in addition to cranberries, serve Spicy Baked Oranges. The whole oranges are boiled  until tender then cut in half and baked and glazed with a sweet sauce.

3 med. oranges

1/4 c. warm water

36 whole cloves

1 c. sugar

1/8 t. salt

1/2 c. light corn syrup

1 t. grated lemon rind

Grate off very thin layer of  yellow rind from oranges. Bring water to boil in saucepan. Add oranges, simmer 1/2 hour, or until oranges are tender. Drain. Cut oranges in half, stud round surfaces with cloves. Place, cut side down, in shallow baking pan. Stir remaining ingredients in saucepan over low heat to dissolve sugar. Pour over oranges. Cover pan; bake in 350 degree oven for 45 minutes or until oranges are well glazed, basting occasionally. Serve hot or cold with meats. Makes 6 servings.