Central Minnesota Specialties

Snicker Bar Cake
1 German chocolate cake mix
30-35 caramels
1 stick butter or margarine
1 Tbsp milk
3/4 cup chocolate chips
1 cup peanuts, chopped
Directions
Mix cake as directed on box. Pour half of the batter into a greased and floured 9×13 pan. Bake at 350F for 20 minutes. While baking, melt caramels, butter or margarine and milk on low heat. Pour mixture on top of baked cake. Spread chocolate chips and nuts over caramel. Spread remaining batter on top. Bake 20 minutes more. Can be served with ice cream or whipped cream.
-Carol Nelson of Madison -www.srperspectives.com

Italian Veggie Salad
1 pkg rotini, cooked & cooled
1 head broccoli, cut up
1 head cauliflower, cut up
1 onion, chopped
1 can black olives, sliced
3-4 carrots, chopped
3-4 celery stalks, chopped
1 bottle Zesty Italian dressing
Directions
Combine ingredients and enjoy. Tastes better the next day.
-Nancy Bothun of Montevideo -www.srperspectives.com

Tiny Ham Filled Tomatoes
1 pint cherry tomatoes
4 1/2 oz can deviled ham
2 Tbsp sour cream
1 tsp prepared creamed horseradish
Directions
Thinly slice bottoms from tomatoes. Remove pulp and drain shells upside down on paper towels. In small bowl, combine deviled ham, sour cream and horseradish. Fill tomatoes. Refrigerate.
-Karen Bjerke of Willmar -www.srperspective.com

Best Loved Lemon Bars
1 cup butter, softened
1/4 tsp salt
1/2 cup powdered sugar
2 cups flour
4 eggs
4 Tbsp flour
1 Tbsp grated lemon peel
5 Tbsp lemon juice
2 cups granulated sugar
Directions
Mix butter, salt, powdered sugar and 2 cups flour and pat into 9×13 pan. Bake 15-20 minutes at 350F. Reduce heat to 325F. Combine eggs, 4 Tbsp flour, lemon peel, lemon juice and sugar. Mix well and pour over crust and bake for 25 minutes at 325F. Cool and dust with powdered sugar. Slice into 3 dozen bars.
-Irene Kotula of Clarissa -www.srperspectives.com

Greek Party Dip
8 oz cream cheese, softened
1/2 cup Miracle Whip, NO substitutes
3 Tbsp Greek seasoning (purchase at health food store)
1/2 cup red onion, chopped
1 cup tomatoes, chopped
1 cup cucumber, peeled & chopped
1 cup sliced ripe olives
1 cup crumbled feta cheese
Pita chips
Directios
In a mixing bowl, whip cream cheese. Beat in Miracle Whip and Greek seasoning. Spread onto serving platter. Press onion into cheese mixture. Layer tomatoes, cucumber and olives on top. Sprinkle with feta cheese. Arrange chips around the edge or serve on the side for dipping.
-Shirley Ross of Alexandria – http://www.srperspectivescom

Crusty Rhubarb Pie
No Roll Pastry
1 1/2 cups all purpose flour
1 tsp salt
1 Tbsp sugar
1/2 cup vegetable oil
2 Tbsp 2 % milk
Filling
6 cups diced unpeeled rhubarb
2 cups sugar
6 Tbsp all purpose flour
1 Tbsp chilled butter, cut into small pieces
Topping
1/4 cup chilled butter, cut into small pieces
1/4 cup sugar
1/2 cup all purpose flour
Directions
Preheat oven to 350F. To prepare the pastry, mix flour with salt & sugar. Pour in vegetable oil and milk. Mix well with a fork. Transfer to a deep-dish pie pan and press with fingers to spread over bottom and up sides of pan. To prepare the filling, combine rhubarb with sugar and flour. Spoon into pie crust. Dot with butter.To prepare the filling, combine rhubarb with sugar and flour. Spoon into pie crust. Dot with butter. To prepare topping, mix butter, sugar and flour (with pastry blender or your hands) until crumbly. Sprinkle over rhubarb mixture. Bake 1 hour or until filling is bubbling and topping is browned. Serves 10.

Unbelievable Cookies – Gluten Free
1 egg, slightly beaten
1/8 tsp salt
1 cup sugar
1 cup crunchy peanut butter
Directions
Mix together ingredients. Form dough into walnut-sized balls. Place on ungreased cookie sheet and flatten with fork. Bake at 350F for 10 minutes. When cool, store in airtight container.
-Bob Amundson of Chokio -www.srperspectives.com

Vegetable Beef Soup
1 1/2 lbs chuck roast with bone
2 large onions, chopped
3 stalks of celery, chopped
4 Tbsp salt
1/4 cup barley
2 large carrots, dice
1/2 head of cabbage, chopped
1 cup potatoes, diced
1 turnip, chopped
1 parsnip, chopped
2 boxes frozen mixed vegetables
2 (32 oz) cans whole or chopped tomatoes, undrained
DIrections
Place meat with bone, onions, celery and salt in large pot with two quarts water and boil for 4 hours. Remove the fat and bone. Add barley and cook for 1 hour longer. Add carrots and simmer for 30 minutes. Add cabbage, potatoes , turnip and parsnip. Simmer another 30 minutes. Add frozen mixed vegetables and tomatoes. Continue to simmer for 3 hours. Cool and skim off fat. Add more water as desired to thin the soup. Extra soup can be frozen or canned to preserve it. Makes about 6 quarts.
– LaVonne Frier of Alexandria -www.srperspectives.com

Ham Egg Casserole
2 cups white bread cubes
1 1/2 cups ham, diced
8 oz grated American cheese
3 eggs, beaten
2 Tbsp flour
2 cups milk
2 Tbsp melted butter
1 can peas, drained
Directions
Layer bread cubes, ham and cheese in 9×13 inch greased baking pan. Beat eggs. Add milk, flour and butter. Stir in can of peas. Mix well and pour over ham, cheese and bread cubes. Bake at 300F for 1 hour. Check as it could be done sooner.
-Ruth Hahn of Gaylord -www.srperspectives.com

Hashbrown Hot Dish
24 oz hashbrowns, thawed
1 1/2 lbs hamburger, browned
16 oz shredded cheddar cheese
1 can cream of chicken soup
1 can cream of celery soup
3/4 can (soup can) milk
1 pkg California blend vegetables
1 small can Durkee onion rings
Directions
Place hashbrowns in greased 9×13 inch cake pan, layer browned hamburger, half of cheddar cheese and vegetables. In a bowl, mix soups and milk together. Pour evenly over vegetables. Top with remaining cheese and bake at 350F for 1 hour and 10 minutes. Top with onion rings and bake 20 minutes longer.
-Shirley Schliep of Morris -www.srperspectives.com

Apple Coffee Cake
Apple Filling
2 cups apples, sliced
3/4 cup sugar
3 Tbsp flour
3/4 tsp cinnamon
1 Tbsp butter
Coffee Cake
1 cup oil
1 1/4 cups sugar
4 eggs
1 tsp vanilla
1 tsp baking powder
1/2 tsp salt
2 cups flour
Topping
3 Tbsp butter
3 Tbsp sugar
3 Tbsp flour
Directions
Place apple filling ingredients into a 2 quart casserole, cook in microwave on high for 2-3 minutes. Repeat until apples are tender. In a mixer bowl, beat oil, sugar and eggs. Add vanilla, baking powder, salt and flour. Spread 1/2 the batter into a greased 9×13 inch baking pan. Then spread cooked apple mixture over the batter. Spoon the rest of batter over top of the apple layer. Mix together topping ingredients, sprinkle over top of coffee cake. Bake at 350F for 30-35 minutes.
-Darlene Dixon of Hanover -www.srperspectives.com

Cheese Whiz
2 lbs Velveeta cheese
15 oz can evaporated milk
2 sticks margarine
Directions
Melt in microwave. Can add a little yellow food coloring. Melt until smooth. Note: You can halve this recipe; makes 2 pints.
-Betty Byer of Tyler -www.srperspectives.com

Cupboard Bean Soup
2 cups (1 lb) mixed dried beans or peas
8 cups water
2 cups cooked, cubed ham
3 medium chopped onions
1 tsp salt
1/4 tsp pepper
28 oz can whole tomatoes, undrained
2 tsp chili powder
2 Tbsp lemon juice
Directions
In Dutch oven, combine beans and water. Cook over high heat until water comes to a boil. Boil 2 minutes. Remove from heat. Cover, let stand 1 hour. Add ham, onions, salt and pepper to beans. Cover and cook over low heat until beans are tender (about 2 hours). Add remaining ingredients. Cover, continue cooking about 1 hour until flavors are blended. Season to taste. Can use ham bone with meat on it. Yield 9 servings.
-Elvera Marquart of Montevideo -www.srperspectives.com

Sour Cream Rhubarb Pie
Crust
3 cups flour
3/4 cup shortening
3/4 cup water
Filling
2 cups rhubarb, sliced
1/2 cup sour cream
2 eggs
1/2 tsp nutmeg
1 cup sugar
1 Tbsp flour
Directions
For crust, mix together and roll out pie crust. Make strips of pie crust for top of pie; set aside. For filling, put rhubarb on bottom crust. Mix eggs, sour cream, nutmeg, sugar and flour. Pour over rhubarb. Place strips of pie crust over filling. Bake 1 hour at 350F.
-Mary Fischer of Willmar -www.srperspectives.com

Mom’s Strawberry Delight
6 egg whites (I use jumbo eggs)
1 1/2 cups sugar
1 tsp vanilla
1/2 tsp cream of tartar
1/4 tsp salt
8 oz cream cheese, softened
3 Tbsp powdered sugar
1 pint cream
Directions
Step 1- Beat egg whites until foamy. Add tartar and salt. Beat until very stiff. Gradually add the sugar and beat until the mixture forms stiff peaks. Add vanilla. Pour in a 9×13 inch pan. Do not grease. Place in a preheated 425F oven. Turn off oven and leave pan in oven overnight at least 6-8 hours. Don’t peek! Step 2- Whip cream and then add cream cheese. Spread over baked egg whites. Refrigerate. Step 3 – 1 pkg strawberry danish dessert, 1 pint frozen strawberries in syrup, thawed and drained. Use enough juice from strawberries and enough water to make 2 cups. Cook until thick. Cool and put on top of the cream cheese mixture. Refrigerate and let set for a few hours, then serve.
-Pam Schultz of Hector -www.srperspectives.com

Liver Pate
1 lb chicken livers
1/4 cup onion
1 Tbsp oil
1/4 tsp dry mustard
4 Tbsp mayo
1 tsp garlic salt
6 Tbsp sherry
salt & pepper
Directions
Saute liver and onions in oil until tender. Blend with remaining ingredients in blender until smooth. Chill and serve on crackers.
-Pam Schultz of Hector -www.srperspectives.com

Excellent Bars
1 yellow cake mix (save 3 Tbsp dry)
3/4 cup melted butter
1 egg
2 1/2 cups oatmeal
1 can coconut pecan frosting
1 cup chocolate chips
Directions
Reserve 3 Tbsp cake mix and set aside. Combine remaining cake mix with melted butter. Add egg and oatmeal. Mix well. Pat 2/3 of crust mixture into bottom of greased 9×13 pan. Melt frosting in microwave on high for 1 minute. Stir the reserved dry cake mix into warmed frosting, then pour on top of crust and spread evenly. Sprinkle with chocolate chips and dot with remaining crust mixture. Bake 25 minutes at 350F.
-Shirley Schliep of Morris -www.srperspectives.com

Wild Rice Hot Dish
1 pound long grain wild rice
2 (12 oz) pkgs Jimmy Dean pork sausage, regular
2 medium onions, chopped
4 or 5 cans cream of mushroom soup
2 small cans drained mushrooms
1/2 cup milk
A few shakes of pepper and garlic powder
Directions
Put rice in a large bowl of water and mix around, then drain. A strainer works well also. Then add enough water so that it is at least 2 inches above the rice. Cook for 1 1/2 hours until rice splits. May need extra water while cooking. Drain well. Brown pork sausage, then add onion and cook about 20 minutes or so. Drain grease. Add sausage mixture to rice. Then add mushroom soup, mushrooms and milk. Put in roaster and bake at 350F for 1 1/2 hours. Add the extra can of soup if it looks dry. Note: This can be frozen or you can add milk and make it into soup. The raw rice can also be soaked overnight.
– Rose Ann Bonestreel of Osakis -www.srperspectives.com

Rhubarb Coffee Cake
1 1/2 cups packed brown sugar
1/2 cup oil
1 egg
2 cups flour
1 tsp baking soda
1/2 tsp salt
8oz sour cream
1 1/2 cups chopped rhubarb
Topping
1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 Tbsp butter or oleo
1 tsp cinnamon
Directions
In a mixing bowl, cream sugar and oil, add egg. Combine flour, baking soda and salt, add alternately with sour cream to the creamed mixture. Fold in rhubarb, spread in greased 13x9x2 inch baking pan. Combine topping ingredients, sprinkle over batter. Bake at 350F for 45-50 minutes. Cool.
-Audrey Tholl of Motley -www.srperspectives.com

Six Vegetable Salad
2 cans early peas, drained
1 cup sliced green onions and tops
1 cup sliced red radishes
2 cups sliced celery
2 cups shredded carrots
2 cups fresh cauliflower florets
Dressing
1/3 cup salad oil
2/3 cup vinegar
1 cup sugar
2 tsp salt
1/8 tsp pepper
Directions
Put prepared vegetables in a large bowl. Mix dressing, stirring until sugar dissolves. Pour over vegetables. Cover and marinate in refrigerator 24 hours or longer. Drain before serving. Makes about 10 cups.
-Monica Kral of Hoffman -www.srperspectives.com

Herbed Spinach Bake
-Gluten Free
2 pkgs frozen chopped spinach
2 cups cooked rice
2 cups shredded cheddar cheese (or more)
4 eggs, beaten
2/3 cup milk
1/4 cup butter or margarine, softened
1/4 to 1/2 cup chopped onion
2 tsp salt
1 tsp Worcestershire sauce
1 tsp ground thyme
Directions
Cook spinach according to directions, drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. Pour into a greased 9×13 inch baking pan. Cover and bake at 350F for 50 minutes. Uncover and bake 10 minutes more or until set.
-Bob Amundson of Chokio -www.srperspectives.com

Cheesy Onion Biscuits
1/2 cup chopped onion
1 1/2 cups all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp shortening
1/2 cup shredded cheddar cheese
2/3 cup buttermilkDirections
Place onion in a small microwave safe bowl; cover and microwave on high for 1-2 minutes or until tender. In a small bowl, combine flour, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in the cheese and onion. Stir in buttermilk just until moistened. Turn onto lightly floured board; knead 8-10 times. Pat or roll out into an 8 inch circle; cut into 8 biscuits. Place 2 inches apart on a baking sheet coated with non-stick cooking spray. Bake at 450F for 8-12 minutes or until golden brown. Serve warm. Yield 8 biscuits.
-Millie Wiechmann of Pennington -www.srperspectives.com

Pumpkin Corn Bread
6 Tbsp butter, melted
2 cups cornmeal
1/3 cup sugar
2 Tbsp corn flour (I used reg. flour)
2 tsp baking powder
1 tsp soda
1 tsp salt
1/4 tsp pumpkin pie spice
1 cup buttermilk
1 cup sour cream
1 egg, lightly beaten
3/4 cup canned pumpkin
Directions
Heat oven to 350F. Generously brush a 12 inch cast iron pan with 2 Tbsp of butter; set aside remaining butter. Combine dry ingredients in large bowl. In another bowl combine remaining butter, buttermilk, sour cream, egg and pumpkin. Stir them into dry ingredients. Pour into pan. Bake for 22-25 minutes or until toothpick inserted comes out clean. For muffins, divide into 22 muffin cups. Bake 8-10 minutes.
-Rosalea Hoeft of Kimball -www.srperspectives.com

Venison Stew
1 lb cubed beef stew meat
1 lb cubed venison
32 oz fat-free beef broth
1 pkg mushroom gravy mix
Potatoes, peeled & cut into chunks
Celery, chopped
Onion, chopped
Carrots, chopped
Salt & pepper to taste
Directions
Brown the beef, venison & onion & put in a large kettle. Add the beef broth and salt & pepper. Cook until the meat is half done. Add the potatoes, celery and carrots. Make the gravy according to pkg directions & then add to the meat & vegetables. Cook until vegetables are tender. Add more broth if needed.
-Sandy Georges of Buffalo -www.srperspective.som

Mom’s Bruschetta Meatloaf
14 oz can diced undrained tomatoes
6 oz pkg Stove Top stuffing mix for chicken
1 lb extra lean ground beef
1 egg
2 green onions, finely chopped
1/2 cup Kraft shredded Italian 5 cheese blend
Directions
Preheat oven to 375F. Mix tomatoes and stuffing mix. Reserve half for later use. Add egg and ground beef to remaining stuffing mixture. Mix well. Press into bottom of 8″ square baking dish. Combine the remaining stuffing mixture with onion and spread over meat mixture. Cover. Bake 45 minutes. Top with cheese. Bake uncovered 10 minutes or until meatloaf is done. Serve with mashed potatoes and vegetable or salad. Serves 4. Delicious & different.
– Mary Jane Stradde of Willmar -www.srperspectives.com

Bacon Omelet Cheese Waffles
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 1/4 cup milk
2 Tbsp unsalted butter, melted
1/2 cup shredded cheddar cheese
1/4 cup bacon bits
1/4 cup pecan pieces
1/2 cup chopped apples
Directions
Preheat waffle iron or waffle maker. Combine flour, baking soda and salt in a bowl; make well in center and add eggs and milk. Gradually work into flour using a whisk. Beat gently until smooth. Stir in melted butter. Blend in cheese, bacon bits, pecan pieces and chopped apples. Pour batter in hot waffle iron, covering bottom surface. Close and cook approximately 3 minutes or until indicator on waffle iron shows waffle is done. Serve with butter, maple syrup, whipped cream or your favorite preserve. Makes about 12 waffles.
-Gerald Kumpula of Cokato -www.srperspectives.com

Jamaican Chicken Salad
1 tsp finely shredded lime peel
1/2 honey mustard bottled salad dressing
2 tsp cooking oil
4 skinless, boneless chicken breast halves
2-3 tsp Jamaican Jerk Seasoning*
2 large fresh mangoes (or refrigerated 26 oz jar)
16 oz pkg mixed salad greens
Thins strips of lime peel, optional
Directions
For dressing, stir together honey-mustard dressing and lime peel. If necessary, add water to make of drizzling consistency. Cover and hill dressing until ready to serve. Rinse chicken breast halves; pat dry with paper towels. Sprinkle chicken with Jamaican Jerk Seasoning (see below). Cook seasoned chicken in hot oil in a 10″ skillet over medium-high heat, about 6 minutes per side or until golden brown and no longer pink. Thinly slice each chicken breast. Pit, peel and slice fresh mangoes or if using refrigerated jar, drain. Divide greens among 4 plates. Arrange warm chicken and mangoes on top, drizzle with dressing. Top with strips of lime peel if desired.
*Jamaican Jerk Seasoning: Combine 2 tsp onion powder, 1 tsp sugar, 1 tsp crushed red pepper, 1 tsp dried thyme, crushed; 1/2 tsp salt; 1/2 tsp ground cloves; 1/2 tsp ground cinnamon; mix all together. Store in covered container.
-Kat Becker of Starbuck -www.srperspectives.com

Rhubarb Refrigerator Jam
8 cups rhubarb
4 cups sugar
1 can cherry pie filling
2 (3 oz) pkg any red Jello
Directions
Cook rhubarb and sugar for 10 minutes. Add cherry pie filling. Cook on low for 10 minutes. Add Jello. Cook 1 minute. Put in jars. Keep refrigerated.
-Audrey Tholl of Motley – http://www.srperspectives.com

Fruit Salad
2 bananas
1/2 of a fresh pineapple
1 pint fresh strawberries
1 orange
1/2 of a prepared 15 oz angel food cake
12 oz vanilla yogurt
Directions
Wash & dry the strawberries; cut them in bite size pieces. Peel and slice the bananas. Core and cut pineapple into chunks. Peel and section the orange; cut sections in half. Cut or tear the cake into 1″ cubes. In a large bowl, stir the yogurt into the fruit and cake. Serve immediately. Notes: Can use apples instead of strawberries in winter. In place of yogurt, use 15 oz prepared vanilla pudding. I use 4 snack cups and top with whipped cream. This can be a diet-conscious dessert if sugar-free pudding and light non-dairy topping is used.
– Shirley Ross of Alexandria -www.srperspectives.com

Corned Beef Hash
Onion, chopped
1/2 cup vegetable oil
3 large boiled potatoes, cut into cubes
Corned beef, cooked and cubed
Salt & pepper to taste
Directions
In a non-stick skillet, fry onions in vegetable oil; add potatoes and fry a few minutes. Add corned beef and heat thoroughly. Make openings here and there, and crack an egg into each opening. Bake at 350F until done, 10 minutes or more. Very good.
-Eleanor Tingelstad of Fergus Falls -www.srperspectives.com

Easy Basting Sauce
1/3 cup vinegar
1/3 cup lemon juice
1/3 cup salad oil
1/2 tsp soy sauce
Salt & pepper to taste
Directions
Combine all ingredients and shake well. Baste pork, chicken, turkey or beef.
-Eunice Evavold of Alexandria -www.srperspectives.com

Coconut Kisses
1 cup brown sugar
2 egg whites, stiffly beaten
2 cups corn flakes
1 cup shredded coconut
1/2 cup walnuts, chopped
1/2 tsp vanilla
Directions
Beat sugar into egg whites. Fold in corn flakes, coconut and walnuts. Add vanilla. Drop by teaspoonfuls onto well greased cookie sheet. Bake in 350F oven for 15-20 minutes. Place pans on damp towel & remove cookies immediately with spatula. Makes 1 1/2 dozen.
-LaVonne Frier of Alexandria -www.srperspectives.com

Pumpkin Bread
3 cups sugar
4 eggs
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 cup cooking oil
2/3 cup water
3 1/2 cups flour
1/4 cup pumpkin
1 cup walnuts
1/2 tsp ginger
1 tsp nutmeg
Directions
Combine all ingredients and mix well. Bake in 2 greased loaf pans at 350F for 1 hour and 20 minutes to hour and 30 minutes.
-Winky Andert of Starbuck -www.srperspectives.com

Apple Spice Cake
1 box spice cake mix
1 can apple pie filling
2 eggs
2 Tbsp canola oil
Chopped nuts, optional
Directions
Mix ingredients together and beat 2 minutes on medium speed with mixer. Pour into 9×13 inch greased and floured pan. Bake at 350F for 30-35 minutes.
-Marvel Anderson of Morris -www.srperspectives.com

Grilled Personal Pizza
6 or 8 inch wheat tortillas
Olive oil
Topping suggestions
Sauces- choices can be red, white, peanut, nut, chipotle, taco, etc
Meats- precooked shredded chicken/turkey, pepperoni, beef, sausage, fish, etc.
Chopped vegetables – peppers, mushrooms, tomatoes, garlic, onion, chives, spinach, etc.
Cheeses – mozzarella, mexican, parmesan, etc.
Directions
Get all the pizza ingredients and set out in salad bowls buffet style with the crusts out first, sauce, toppings and cheese last. Make pizza crusts 2-3 at a time (If serving a large group they can be prepared well in advance in the oven and stacked.) Preheat oven/grill to about 350-375F. Brush 2-3 flour tortilla shells with olive oil on one side. Place side with oil down on large sheet in oven or grill rack and lightly brown (want it fairly crisp). Brown on one side, flip and brush more oil on remaining side of tortilla shells. Quickly sprinkle on finely shredded cheese on top side as this helps the sauce not to penetrate the crust as quickly. (If air pockets form, just break gently with top of fork). With spoon spread a small amount of sauce on each tortilla shell. Put on your choice of other ingredients, topping off with cheese (Hint – the more ingredients the longer the cook time). Bake on the covered grill or on a light pan in the oven. When bottom of tortilla shell is browned and crisp and the cheese has melted, remove. Sprinkle with a small amount of grated mozzarella or fresh parmesan cheese as a garnish. Cut in half or quarters and serve. Note: This is a party buffet favorite for adults and kids. Everyone is encouraged to make their own pizza and be creative with the ingredients.
-Cheryle Larson of Alexandria -www.srperspective.com

Caesar Pepperoni Pasta Salad
-Betty Crocker
1 pkg Betty Crocker Suddenly Salad Caesar pasta
2 cups broccoli flowerets
1 cup ready to eat pepperoni slices, cut in half
1 medium tomato, coarsely chopped (3/4 cup)
1 jar (2 1/2oz) sliced mushrooms, drained
Make salad as directed on package. Stir in remaining ingredients. Store covered in refrigerator.
Stir in ideas: 1 cup chopped fresh vegetables; 2 cups cooked chopped chicken, turkey, ham or roast beef; 2 cans (6 oz ea) tuna, drained; 1 cup shredded cheese

California Chicken Salad with Craisins (Dried Cranberries)
-Oceanspray
Chicken Salad:
3 cups shredded cooked chicken
1/2 cup dried cranberries (craisins)
1/2 cup chopped red, yellow or orange bell peppers
1/4 cup sliced green onions
2 Tbsp sliced black olives
1/2 cup ranch dressing (regular or light)
Sandwich:
8 slices whole grain bread
4 large Romaine lettuce leaves
1 large avocado, peeled, cut into 1/8″ slices
In a large bowl, stir together all chicken salad ingredients; set aside. To assemble sandwiches: Place 1 large lettuce leaf on top of 1 slice bread. Top with about 1/4 of the avocado slices. Place about 1 cup salad on sandwich; top with 1 piece of bread. Secure sandwich with wooden picks. Refrigerate leftovers. Makes 4 sandwiches.

Peanut Butter Cookies
-Crystal Brand Sugar
1 cup brown sugar, firmly packed
3/4 cup peanut butter
1/2 cup butter, softened
1/2 tsp vanilla
1 egg
1 1/2 cups all purpose flour
1 tsp baking soda
1. Beat brown sugar, peanut butter, butter, vanilla and egg until fluffy. Beat in flour and baking soda on low speed.
2. Shape dough into 1 1/4 inch balls; place 2 inches apart on ungreased cookie sheets. Flatten in crisscross patter with tines of fork dipped in sugar.
3. Bake at 375F for 6-9 minutes or until set. Cool on wire racks.
3 1/2 dozen cookies.

Snake Alley Noodles
-Kikkoman Soy Sauce
3/4 lb spaghetti
1/4 cup Kikkoman soy sauce
2 Tbsp dry sherry
4 tsp cornstarch
1 lb ground pork
1 Tbsp minced fresh gingerroot
2 cloves garlic, minced
1/2 tsp crushed red pepper
3/4 cup chopped green onions & tops
1/2 lb cooked baby shrimp, rinsed & drained
Cook spaghetti according to pkg directions, omitting salt, drain & keep warm. Combine next 3 ingredients. 1 cup water. Stir fry pork with next 3 ingredients in hot wok or large skillet over medium heat, just until pork is cooked. Add green onions, stir fry 1 minute. Add soy sauce mixture, cook & stir until mixture boils & thickens slightly. Stir in shrimp, heat through. Pour over noodles, toss to combine.
http://www.kikkoman.com

Black Bean & Pepper Tuna Salad
– Starkist
Ingredients
2 lbs (2.6 oz) chunk light tuna, reduced sodium
1 red pepper, diced
1 yellow pepper, diced
1/2 red onion, diced
3 green onions, sliced diagonally, white & green parts
1 can (15 oz) black beans, rinsed & drained
juice of 1 lime
1/4 cup canola oil
2 Tbsp cumin
1/4 cup chopped fresh cilantro, or to taste
Directions
1. Mix first 6 ingredients in a large bowl.
2. Blend lime juice, canola oil & cumin in a separate small bowl. Toss dressing with tuna and vegetable mixture. Stir in chopped cilantro.
3. Let stand in the refrigerator at least 4 hours or overnight to let the flavors blend together.
4. Serve on a bed of lettuce.
Serves 4-6. Prep time: 20 minutes
Chill time: 4 hours.

Hearty Sausage Mini Quiche – Appleton Farms
1 lb pork sausage, cooked, crumbled & drained
8 large eggs, lightly beaten
1/2 cup milk or water
1/2 – 1 cup shredded cheese, Cheddar or Mozzarella
1 tsp salt
1/2 tsp black pepper
1 Tbsp olive oil or butter
1/2 cup green onion, thinly diced
1/2 cup sweet red pepper, diced (optional)
1 cup mushrooms, thinly sliced (optional)
1 cup frozen Southern style hash brown potatoes (optional)
1/2 cup cup Parmesan cheese
Preheat oven to 350F. In a large mixing bowl, combine eggs, milk or water, cheese, salt and pepper; set aside. Heat olive oil or butter in a large skillet, or butter in a large skillet; saute onions and any optional ingredients desired until tender. Add vegetables and sausage to egg mixture; stir well. Place 12 foil baking cups into cupcake pan. Distribute sausage and egg mixture evenly into baking cups. Bake for 22 minutes or until eggs are set. Remove from oven. Sprinkle with Parmesan cheese and serve.

Peanut Butter Cookies
-Crystal Sugar
1 cup light brown sugar, firmly packed
3/4 cup peanut butter
1/2 cup butter, softened
1/2 tsp vanilla
1 egg
1 1/2 cup all-purpose flour
1 tsp baking soda
1. Beat brown sugar, peanut butter, butter, vanilla and egg until fluffy. Beat in flour and baking soda on low speed.
2. Shape dough into 1 1/4 inch balls; place 2 inches apart on an ungreased cookie sheet. Flatten in crisscross pattern with tines of fork dipped in sugar.
3. Bake at 375F for 6-9 minutes or until set. Cool on wire rack.
3 1/2 dozen cookies

Chicago Noodles
-Kathy Messerli
1 # pkg noodles, cooked until nearly done (NO SALT)
1 cup boiling water
4 chicken bouillon cubes
4 cans cream of chicken soup
1/2 # Velveeta cheese, cubed
Heat to make sauce – pour over noodles. Heat in oven or microwave until boiling. Use buttered crumbs on top.
You may divide recipe or freeze part. Makes 25 plates.

Best Salad Ever
-Kat Becker of Tintah
Ingredients
1 cup long grained rice
2 cups mayonnaise type salad dressing
4 tsp prepared mustard
1/2 tsp salt
2 cups celery, chopped
4 hard boiled eggs, chopped
8 radishes, sliced
Directions
Cook rice according to package directions; let stand until cool. In a bowl, combine salad dressing, mustard and salt; mix well. In a large bowl, combine cooled rice, celery, onion, eggs and radishes. Add salad dressing; mix well. Chill until serving time.
-Sr. Perspective Newspaper – Glenwood Minnesota

Taco Bake Delight
-Angie Wensmann of Melrose
Ingredients
1 1/2 lbs hamburger
1 large onion, diced
1 pkg taco seasoning
1/ black olives, sliced
16 oz sour cream
1 pkg crescent rolls
1 cup taco chips, crushed
1 cup cheddar cheese
DIrections
Brown hamburger, onions and taco seasoning. Add olives and sour cream. Unroll crescent roll dough in 9×13 pan. Spread 1/2 cup crushed taco chips over dough. Spread meat mixture over the top. Cover with cheese and remaining taco chips. Bake at 375 for 20 minutes.
– Sr. Perspective Newspaper, Glenwood, Minnesota

Peanut Butter Cookies
– Jeannette Mugg of Melrose
Ingredients
1 cup butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1/2 tsp salt
3/ tsp baking soda
1/2 tsp baking powder
Directions
Beat butter and peanut butter until creamy. Gradually add the sugars and eggs. Mix in flour, salt, baking soda & baking powder. Roll into 1 inch balls. Place on cookie sheet. Press down with a fork to make crisscross on each cookie. Bake for 10 minutes or until golden brown. Note: At Christmas, add candy kiss to the top of cookies.
– Sr. Perspective Newspaper of Glenwood Minnesota

Mississippi Crock Pot Roast
-Kathy Jacobs of Glenwood
Ingredients
3-4 lbs chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1/2 cup butter
4-5 pepperoncini peppers ( in a jar)
Directions
Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter. Do NOT add water. Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes.
-Sr. Perspectives Newspaper of Glenwood Minnesota

 

Mrs. Nixon’s Hot Chicken Salad
4 cups cooked chicken, cubed
2 cups chopped celery
1 small jar pimentos, cut fine
1 tsp finely chopped onion
3/4 cup cream or chicken soup
2 Tbsp lemon juice
4 hard boiled eggs, chopped
1 tsp salt
3/4 cup mayonnaise
Topping:
1 cup American cheese, grated
2/3 cup almonds, toasted & sliced
1 1/2 cup potato chips
Combine the first 9 ingredients and place in rectangular dish. Top with topping. Cover and let stand overnight in the refrigerator. Bake in a 400F oven for 25-30 minutes. It is a good idea to let it warm up a bit before you put it in the oven. Serves 8.
-Phyllis Krueger – Sleepy Eye, Minnesota – Divine Providence Community Home of Sleepy Eye Divine Recipes

Pretzel Salad*
*We served a recipe like this at the Holiday Dinner at our church in the early 1980’s. It came from one of our mom’s recipe box. We asked several people to bring the recipe. Most of them looked the same. To make them look uniform we put a small layer of Cool Whip over the top sprinkled a little bit more of the chopped pretzels over the Cool Whip.
Crust:
2 cups chopped pretzels
2 cups chopped nuts
3 Tbsp sugar
3/4 cup margarine
Filling:
1 (8 oz) pkg cream cheese
1 cup powdered sugar
2 cups Cool Whip (fold in)
Topping
2 pkg strawberry Jello
2 cups hot water
2 (10 oz) pkg frozen strawberries
Combine ingredients for crust and bake; let cool. Spread filling on cooled crust. Topping: Dissolve Jello in water. Stir in strawberries. When it starts to gel, pour over filling. Sprinkle with chopped pretzels.
Divine Providence Community Home of Sleepy Eye Divine Recipes

Pudding Salad
1 pkg tapioca pudding,cooked
1 pkg vanilla pudding, cooked
3 cups cold water
1 pkg strawberry jello
1 (8 oz) ctn Cool Whip
1 (8 oz) pkg frozen strawberries
Dissolve the pudding in cold water. Cook until thick, set aside and add Jello, cool. Then add Cool Whip and strawberries. Fold in.
-Irene Seifert
-Divine Providence Community Home of Sleepy Eye Divine Recipes
 
Ramen Noodle Salad
1 large spear of broccoli, cut up
1 romaine lettuce, cut up
5 Tbsp chopped green onions
3/4 cup margarine
1/2 cup sunflower seeds
2 pkg Ramen noodles, broken up
3/4 cup slivered almonds
Dressing
1 cup salad oil
1 cup sugar
1/2 cup vinegar
3 tsp soy sauce
1/2 tsp salt
Saute noodles in margarine for 5 minutes. Then add the sunflower seeds and almonds. Saute until all are brown; drain. Add to the broccoli and lettuce.
Dressing: ut into a jar. Shae well and add to salad jus before serving.
-Marie Paulsort
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Shrimp Delight
1 large pkg cream cheese
1 can tomato soup
1/2 cup water
1 pkg lemon juice
2 Tbsp finely chopped onion
1 (7 oz) can shrimp, flaked
1 cup mayonnaise
1 cup finely chopped celery
2 Tbsp chopped green pepper
In a double boiler, melt cream cheese. Add tomato soup and water. Remove from heat. Add Jello. Pour into mold and cool slightly. Add mayonnaise, onion, pepper and celery, blend well. Fold in shrimp.
-Florence Williams, Sr. Sharon’s mother
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Shrimp Macaroni Salad
1/2 (16 oz) pkg elbow macaroni, cooked
1 1/2 cup chopped celery
2  cans tiny shrimp
3 hard boiled eggs, chopped
1/3 cup onion, chopped
Mix the following and combine with the above ingredients:
1 cup mayonnaise
Salt & pepper
1/3 cup sweet pickle relish
1 tsp mustard
Dash of garlic & onion salt
-Viola Nosbusch
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Sonny’s Salad
1 (20 oz) can crushed pineapple
1 (3.5 oz) pkg instant pistachio pudding (dry)
1 (8 oz) ctn Cool Whip
2 cups miniature marshmallows (white or colored)
1/2 cup chopped pecans (opt)
Mix in a large bowl, pudding and crushed pineapple with the juice. Mix well and stir in marshmallows. Fold in Cool Whip. Mix well and fold in nuts. Ready to eat, or may chill and serve.
– Diane Maurer for Gene Maurer, Sr.
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Raw Vegetable Salad
1 bunch broccoli, broken into pieces
1 heat cauliflower, broken into pieces
6 stalks celery, sliced
1 small onion, chopped
1 (10 oz) pkg frozen peas
1 cup sour cream
2 cups mayonnaise
Combine broccoli, cauliflower, celery, and onion in large bowl. Mix together sour cream and mayonnaise. Add to vegetables. Stir in frozen peas last. Refrigerate overnight.
-Viola Nosbusch
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Wild Rice Seafood Salad
3 cups cooked wild rice
1/2 cup thinly-sliced green onions
1 large tomato (peeled & diced)
1/2 lb crab or imitation crab (8 oz)
1 cup sliced celery
Salt & pepper to taste
Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup tomato chili sauce
1 Tbsp lemon juice
1 tsp Dijon-style mustard
Mix together ingredients for salad. Toss and top with dressing. Refrigerate. Serves 4-6 people.
-Viola Krueger
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Poppy Seed Dressing
1 1/2 cup sugar
2 tsp dry mustard
2 tsp salt
3/4 cup vinegar
3 Tbsp onion, chopped finely
2 cups oil
3 Tbsp poppy seed
In a medium size bowl beat the sugar, mustard and add vinegar together. Add the onions. Slowly add the oil, stirring constantly. Beat until slightly thickened. Blend in the poppy seeds. Pour over salad greens or cabbage. Top with grated Cheddar cheese, chopped apple and raisins.
-Margaret M. Bertrand
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Vegetable Salad
1 small bunch celery, cut into 1/4″ pieces
1 (No. 2) can French beans, drained
1 medium green peppers
1 medium red pepper or pimento
1 (No. 2) can small peas, drained
1 onion, chopped
Dressing
1/2 cup salad oil
1 1/2 cup sugar
1 cup vinegar
2 Tbsp water
1/2 tsp paprika
Mix together and sprinkle with salt. Marinate in dressing 24 hours. Keep well.
-Mrs. Willard A. Schmidt
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Cold Vegetable Salad
1 cauliflower
1 bunch broccoli
7 sticks celery
2 carrots
4-5 green onions, cut up
Fresh mushrooms or tomatoes
8 oz Wishbone Italian dressing
Dressing
1 cup mayonnaise
2 tsp dill weed
1/2 tsp salt
1 Tbsp chili sauce
2 Tbsp lemon juice
Cut all vegetables and pour Italian dressing over. Let stand overnight. Next day, drain off vegetables. Mix together mayonnaise, dill weed, salt, chili sauce and lemon juice. Pour over the vegetables and serve.
-Viola Krueger
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Raw Vegetable Salad
1 bunch broccoli, broken into pieces
1 head cauliflower, broken into pieces
6 stalks celery, sliced
1 small onion, chopped
1 (10 oz) pkg frozen peas
1 cup sour cream
2 cups mayonnaise
Combine broccoli, cauliflower, celery and onion in large bowl. Mix together sour cream and mayonnaise. Add to vegetables. Stir in frozen peas last. Refrigerate overnight.
-Viola Krueger
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Western Dressing
1 cup sugar
1/2 cup oil
1/2 cup vinegar
2 tsp salt
2/3 cup ketchup
Mix all together.
-Margaret Windschitl
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Scotch-a-roos
1 cup sugar
1 cup Karo syrup
1 cup peanut butter
6 cups Rice Krispies
6 oz chocolate chips
6 oz butterscotch chips
Bring sugar and syrup to a boil. Mix in peanut butter. Stir in Rice Krispies, and lightly press in buttered, 9×13 inch pan. Melt chocolate chips and butterscotch chips together and spread over bars.
-Debra Broth, daughter of William Valt
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Babe Ruth Bars
7 cups corn flakes
2 cups Spanish peanuts
1 1/2 cups white syrup
1 cup brown sugar
1 cup white sugar
1 cup peanut butter
1 large Hershey bar
Put corn flakes and peanuts in a large bowl. In a saucepan, combine sugars and syrup. Heat until dissolved. Remove from heat. Add peanut butter to mixture. Stir until melted. Pour over corn flakes and peanuts. Mix well. Put into a greased, 9×13 inch pan. Break candy bar in pieces and lay on op. Bake at 200F until chocolate is melted. Remove from oven, spread evenly. Cut into bars while warm.
-Lindy Riederer
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Minty Brownies
1 stick oleo
1 cup white sugar
4 eggs
1 (1 lb) can chocolate syrup
1 cup flour
1/4 tsp baking powder
1 cup chopped nuts
1 tsp vanilla
1/8 tsp salt
Green Mint Center:
2 cups powdered sugar
1/2 cup butter
2 Tbsp milk
1/2 tsp peppermint extract
Green food coloring
Frosting
1 1/3 cup sugar
6 Tbsp oleo
6 Tbsp milk
1/2 cup chocolate chips
Mix together brownies and bake in a greased cookie sheet for 25-30 minutes in a 350F oven. Then mix together ingredients for the green mint center. Spread over bars. Then top with frosting listed above.
-Margaret Windschitl
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Toffee Squares
1 cup butter
1 cup brown sugar, packed
2 cups flour
1/2 cup chopped nuts
1 egg yolk
1 tsp vanilla
1 (6 oz) pkg semi sweet chocolate chips, melted
Cream butter and sugar. Blend in egg yolk and vanilla. Add flour and mix well. Spread in greased 15 1/2 x 10 inch pan. Bake in moderate oven, 350F for 15-20 minutes. Remove from oven and spread immediately with chocolate. Sprinkle with nuts. Cool and cut into 24 squares. Walnuts are good on top.
-Sister Caryn Haas
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Twix Bars
1 box Club crackers
1/2 cup margarine
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup milk
1 cup graham crackers (crushed)
2/3 cup peanut butter
1/2 cup chocolate chips
1/2 cup butterscotch chips
First layer:
Line the bottom of a 9×13″ cake pan with Club crackers.
Second layer:
Mix together 1/2 cup margarine, 1/2 cup white sugar, 1/2 cup brown sugar, 1/4 cup milk and 1 cup grahams (crushed). Boil for 5 minutes (or less) and pour over bottom layer.
Third layer:
Another layer of Club crackers.
Fourth layer:
Melt in microwave the following ingredients: 2/3 cup peanut butter, 1/2 cup chocolate chips and 1/2 butterscotch chips. Spread on top of third layer.
-Melanie Meyer
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Peanut Butter Cookies
(Diabetic)
2 tsp liquid sugar substitute
1 Tbsp oleo, melted & cooled
1/2 cup peanut butter
2 eggs, slightly beaten
1/2 cup skim milk
1/4 tsp soda
1 cup sifted flour
Add sugar substitute to melted oleo, add peanut butter and blend. Add eggs, then flour alternately with milk. Bake at 375F for 15 minutes.
-Rita Sabatino
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Soldier Boy Special Candy
2 cups sugar
1 cup cream
1 Tbsp butter
1 1/2 squares unsweetened chocolate
1 cup chopped nuts
3 cups crushed graham crackers
24 marshmallows, finely cut
Cook first 4 ingredients to soft ball stage. Then add 1 cup chopped nuts, 3 cups crushed graham crackers, 24 marshmallows, finely cut (for 10 1/2 oz miniature marshmallows). This candy ships well and stays moist!
-Matilda Riederer
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Best Ever Bread Pudding
Ingredients
1 (12 oz) loaf French bread
1/3 cup raisins
1/2 cup butter, melted
2 cups heavy cream
2 cups milk
4 eggs
1 tsp vanilla
1 cup sugar
3/4 cup brown sugar
1 tsp cinnamon
1 tsp nutmeg
Directions
Place bread pieces in large, generously buttered 9×13 inch baking dish. Sprinkle raisins over bread pieces. Drizzle melted butter over bread, mixing with hands to coat evenly. In medium mixing bowl, beat cream, milk, eggs, vanilla, both sugars, cinnamon and nutmeg; blend well. Pour over bread mixture in pan. Let bread soak, pressing it gently to insure complete soaking until there is little or no liquid in bottom of pan. Put pan with bread mixture into a larger pan; fill larger pan with water halfway up the sides of the bread-filled pan. Bake in 350F oven for 50-60 minutes or until well browned and risen as a souffle. Serve warm or room temperature with orange butter sauce and whipped cream.
-Leona Prokosch of Redwood Falls
-Sr. Perspectives

Grandma Johnson’s (GG’s) Recipe Box – Appetizers

Cheese Appetizers – Nordic Ware
Cut off crusts of pullman or unsliced loaf of bread (approx. 1 1/2 lbs) and cut into 1″ square cubes. Yields 75-80 appetizers. Frost three sides of cubes with following mixture:
Combine:
1 egg yolk
1/4 lb butter or margarine, softened
1 jar (approx. 5 oz size) sharp cheddar or Old English cheese spread at room temperature
Freeze in tight container until ready to use. Place desire number of frozen appetizers on a “Nordic Ware sizzling platter” and bake at 350F for 20 minutes. Place in holder and serve.

Bacon Roll Ups – Nordic Ware
Cut bacon slices into thirds and wrap around any of the following, securing with a toothpick:
pineapple chunks
water chestnuts
mandarin oranges
pieces of cooked chicken livers
Broil in oven, turning once, until bacon is crisp. Drain on paper toweling and serve.

Easy to do Hot Entree Combination – Nordic Ware
Purchase approximately 1 lb thinly sliced breakfast steaks, or cut family or sirloin steak into very thin pieces about 1 1/2 – 2 inches wide, 5-6 inches long. (Several shorter strips may be used to get desired length.) Marinate several hours (or overnight) in the following sauce:
1/4 cup soy sauce
2 Tbsp Teriyaki sauce (if available)
1 crushed clove of garlic
1/4 tsp ground ginger
1 Tbsp honey
1/8 tsp onion salt or powder
Thread marinated strips of meat on long wood or metal skewers and broil 2-5 minutes.

Grandma Johnson’s (GG’s) Recipe Box – Casseroles

Dairy Potato Bake – Mpls Star & Tribune
1 (2 lb) bag frozen hashed brown potatoes, thawed
1/2 cup butter or margarine, melted
1 tsp salt
dash of pepper
1/2 cup chopped onion
1 (10 1/2 oz) can cream of chicken soup
1 (12 oz) carton dairy sour cream
2 cups grated Cheddar cheese
2 cups crushed corn flakes
1/4 cup melted butter or margarine
Paprika
In a large mixing bowl, stir together the potatoes, 1/2 cup butter or margarine, salt, pepper, onion, soup, sour cream and cheese. Pour mixture into a greased 9×13 inch baking dish. Top with corn flake crumbs, drizzle with 1/4 cup melted butter or margarine and sprinkle with paprika. Bake at 350F for 1 hour. Makes about 12 servings.

Chicken Squares – First Covenant Kitchen Treasurer – Ar
3 oz pkg cream cheese (softened)
3 Tbsp melted butter
2 cups cooked, cubed, bone chicken
1/4 tsp salt
1/8 tsp pepper
2 Tbsp milk
1 Tbsp chopped onion or chives
8 oz pkg Pillsbury crescent rolls
3/4 cup seasoned croutons, crushed
Blend cream cheese and 2 Tbsp butter (reserve 1 Tbsp for later). Add next 6 ingredients, mix well. Separate crescent rolls into four rectangles. Firmly press perforations to seal. Spoon large tablespoons of meat mixture into center of each rectangle. Pull four corners to top center of each rectangle. Pull four corners to top center. Twist and seal edges. Brush tops with reserved butter. Sprinkle on croutons. Bake on ungreased cookie sheet. 20-25 minutes at 350F.

Scalloped Oysters – Mpls Star & Tribune
Drain 1 pint fresh oysters, saving liquid
Combine 8 Tbsp cream with the oyster liquid.
Combine 1/2 cup bread crumbs with 1 cup cracker crumbs.
Pour 1/2 cup melted butter over crumbs and mix.
Plan to use 2 layers of oysters and 3 layers of crumbs.
Grease a pyrex baking dish and start with a layer of crumbs, then the oysters, crumbs and oysters. Season each layer with salt, pepper and paprika. Pour the oyster liquid and butter mixture over these four layers, then add last layer of crumbs.
Sprinkle 1 cup grated cheese over top. Bake 20-25 minutes in a 400F oven. Serve immediately.

Meat Loaf – In Grandma Lundberg’s handwriting
2/3 cups + bread crumbs
1 cup milk
1 1/2 lbs ground beef
2 eggs, beaten
1/4 cup grated onion
salt
Mix well.
Meat Sauce
3 Tbsp brown sugar
1/4 cup catsup

Mexican Hot Dish – Virginia Schultz
1 pkg crescent rolls
1 # hamburger
1 can refried beans
1 pkg taco seasoning
1 large can tomato sauce
1 small carton sour cream
1 cup shredded cheese
Green pepper, mushrooms, onion (cooked before putting into casserole)
Layer crescent rolls in 9×13 pan. Bread, hamburger, add sauce, taco seasoning, onion, mushrooms, pepper, salt & pepper, chili pepper
Layer:
Crescent rolls
Hamburger
Refried Beans
Sour cream
Cheese
Bake 350F for 45 minutes.
Topping
lettuce, shredded tomatoes, chopped black olives, diced. Pass these to serve on top of hot dish.
Serves 6.

Minneapolis Fire Dept Baked Beans
2 lbs navy or California pea beans
1 lb salt pork or bacon ends (cut up into squares)
1/4 cup white sugar
1/4 cup brown sugar
2/3 cup molasses
2 tsp dry mustard
2 tsp salt
1/2 tsp pepper
Mix the sauce with 5 cups of hot water, 1 medium sized onion. Soak beans overnite. Parboil with 1 tsp baking soda for 10 min.; drain and wash. Onion in bottom of pot, then add beans and salt pork. Pour hot mixture over beans till you can see liquid. Bake at 300F for 6 hours. Add liquid if needed and stir occasionally.

Chicken Hot Dish – Thelma Ashley
1 can cream of chicken soup
1 can chicken rice soup
1 can (6 oz) evaporated milk
1 can (4oz) Chinese noodles
1 can (5 1/2 oz) chicken
1 cup slightly crushed potato chips
Mix all except potato chips. Turn into buttered baking dish. Bake 350F for 45 minutes. Put potato chips on top.

Tuna Casserole – Mpls Star & Trib
1 (10 1/2 oz) can cream of mushroom soup
1/4 cup water
4 oz chow mein noodles
1 small can water pack tuna, drained & flaked
1 cup cubed celery
1/4 tsp salt
1 Tbsp minced onion
1/4 cup chopped green pepper
Chopped pimiento for color
1 can sliced water chestnuts
Blend soup and water. Add 3/4 of the noodles. Then add the tuna, celery, salt, onion, green pepper, pimiento and water chestnuts. Place in a greased 1 qt casserole. Sprinkle remaining noodles on top and bake at 375F for 20-25 minutes or until mixture bubbles in center. Makes 4-6 servings.

Impossible Turkey Pie- General Mills
2 cups cut up or cooked turkey
1 jar (4 1/2 oz) sliced mushrooms, drained
1/2 cup sliced green onions
1/2 tsp salt
1 cup shredded natural Swiss cheese
1 1/2 cups milk
3/4 cup biscuit baking mix
3 eggs
Heat oven to 400F. Grease pie plate, 10×1 1/2 inches. Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean- 30 to 35 minutes. Cool 5 minutes. 6-8 servings.
High altitude: Directions (3500 to 6500): Bake 35 to 40 minutes.

Creamy Broccoli Bake – General Mills
1 1/2 lbs broccoli or 1 medium head cauliflower (about 1 1/2 pounds) separated into flowerets
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 cup milk
1/2 cup shredded Cheddar cheese (about 2 oz)
1 cup biscuit baking mix
1/4 cup firm margarine or butter
Heat 1 inch salted water (1/2 tsp salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are almost tender, 10 – 12 minutes; drain. Place broccoli in ungreased 1 1/2 qt round casserole. 
Heat oven to 400F. Beat soup and milk with hand beater until smooth; pour over broccoli. Sprinkle with cheese. Mix baking mix and margarine until crumbly; sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes. 6-8 servings.
*2 pkgs (10 oz ea) frozen broccoli spears or cauliflower, cooked & drained, can be substituted for the fresh broccoli or cauliflower.
High Altitude Directions (3500 to 6500 feet): Prepare as directed except – do not add salt to water. Cook until stems are almost tender, broccoli about 20 minutes, cauliflower about 12 minutes.

Chicken Casserole
6 slices white bread
2 cups cooked chicken
1/2 cup diced celery
1/4 cup green pepper
1/4 cup onion
3 eggs
1 1/2 cup milk
1/8 tsp pepper
1 tsp salt
1 can cream of mushroom soup
1/2 cup sour cream
1/4 cup grated cheddar cheese
Cube bread (inc crust), combine with chicken, celery, green pepper and onion in 9×13 cake pan.
Beat eggs with milk and seasonings. Pour over bread mixture. Do not stir. Refrigerate several hours or overnight.
Combine soup with sour cream & spread on top right before baking. Bake at 300F 1 hour. For the last 10 minutes sprinkle with grated cheese.

Pea Soup – Honey Baked Ham
1 honey baked ham bone
1 lb split peas
4-5 quarts water
1 small potato, quartered
1 small onion, diced
3 carrots, diced
2 stalks celery, diced
2 bay leaves
6 whole allspice
Put all ingredients in a large soup pot. Bring to a boil, lower heat and simmer for 3 hours. Season to taste.

Fresh Green Bean Soup – Honey Baked Ham
1 honey baked ham bone
1 lb green beans or 2 16 oz cans green beans
4-5 quarts water
1 onion, diced
3 potatoes, diced
3 stalks celery, chopped
3 carrots, diced
salt & pepper to taste
Bring all ingredients to a boil. Simmer until vegetables are soft, about 1 1/2 hours.

Ham Noodle Soup – Honey Baked Ham
1 honey baked ham bone
1 lb Honey Baked brand ham, diced
6 quarts water
8 oz fine egg noodles
3 stalks celery, diced
3 carrots, diced
1 small onion, quartered
1 large can tomato sauce
Fresh parsley, chopped
salt & pepper
Fill a large soup pot with water. Add ham, ham bone and onion. Bring to a boil. Add celery and carrots. Simmer for 1 1/2 hours. Add noodles, tomato sauce and parsley. Simmer 1/2 hour more or until noodles are soft. Season to taste.

Bean Soup – Honey Baked Ham
1 honey baked ham bone
1 lb navy beans
4-5 quarts water
3 potatoes, quartered
1 small onion, diced
4 carrots, diced
6 whole allspice
1 cup ketchup
Put all ingredients in a large soup pot. Bring to a boil, lower heat and simmer for 2 hours. Add ketchup and simmer another hour. Season to taste.

Vera’s Baked Potatoes
Pare medium size baking potatoes and drop into cold water to prevent discoloration. Starting about 1/2 inch from end of each potato. – Cut into slices 1/8″ thick crosswise. Do not cut through just to the bottom. Put each into cold water. Place in buttered baking dish and brush generously with melted butter. Bake 30 at 400F. Baste again with butter. Sprinkle with crumbs return to oven for 10 min or until tender. Maybe cheese of paprika.
Before placing potato in baking dish dry potatoes thoroughly with paper towel.

Baked Cheddar Souffle Casserole
Serves 6-8
16 slices dry old white bread
1 lb sharp Cheddar cheese, grated
6 eggs
3 cups milk
1 tsp salt
1 tsp dry mustard
1/4 tsp paprika
1/2 tsp Worcestershire sauce
1/4 lg butter, melted
Butter 2 qt casserole. Remove crusts from bread & cut into 1/2 inch cubes. Divide cheese and bread each into 3 portions. Layer the casserole with 1/3 of the bread, then 1/3 of cheese, then repeat twice. Beat eggs with milk and add all seasonings. Slowly pour this mixture over bread and cheese, then pour melted butter over top. Cover casserole & refrigerate overnight. Remove from refrigerator 45 minutes before baking. Preheat oven to 350F. Place in a pan of water and bake uncovered for 1 hour & 15 minutes. Pudding should puff like a souffle and brown on top.

Twice Baked Potatoes – Nordic Ware
6-8 large baked potatoes
1 (8 oz) pkg cream cheese
1/2 cup sour cream
Salt & pepper
In small bowl, combine cream cheese, sour cream, salt and pepper. Cut baked potatoes in half and scoop out potatoes, saving shells. Whip potatoes and cream mixture together. Spoon potatoes back into shells. Place a pad of butter in center of each potato and sprinkle with paprika. Brown in oven. These may be may ahead of time and frozen into containers for later use.

Pork Chops with Herbed Onion Sauce – Woman’s Day
4 pork chops, cut 3/4 inch thick about 2 1/4 pounds)
1/2 cup apple juice or cider
1 medium onion, cut into thin wedges
1 tsp Homemade Herb Blend
1/2 tsp instant beef bouillon granules
2 tsp cornstarch
Trim fat from chops. In a skillet, cook trimmings ti 1 Tbsp fat accumulates. Discard trimmings. Slowly brown chops in hot fat. Drain fat; sprinkle lightly with salt. Add apple juice, onion and homemade herb blend. Cover and simmer about 30 minutes or till chops are tender. Transfer chops and onion to a platter.
Boil remaining pan juices till reduced to 1/2 cup. Combine cornstarch and 1 Tbsp water; add to skillet. Cook and stir till bubbly. Cook 2 minutes more. Pour over chops. Serves 4.

Grandma Johnson’s (GG’s) Recipe Box – Pies & Pastries

Pecan Puff
270F
2 1/4 cup flour
1 silver Tspoon dough
1 cup butter
1/2 cup powdered sugar
1 tsp vanilla
1 cup chopped nuts
Form in balls. Place on cookie sheet. 30 minutes. Roll while warm in powdered sugar again when cool.

Pecan Pie
1/3 cup brown sugar
1/4 cup butter
1 cup white corn syrup
3 eggs
vanilla
little salt
1 cup pecans
Add butter, softened to brown sugar. Cream. Add syrup, eggs, slightly beaten. Mix well. Hot oven 10 min reduce to 350F. Bake firm 30 minutes- 350F. Can use 1 1/2 cup coconut – 45 minutes.

Bob’s Fudge
3 cups sugar
2 1/2 cubes butter
1/2 cup Karo
1 cup milk
3 squares chocolate
1 envelope gelatin
1 can cocktail peanuts
Vanilla to taste
Cook to 238F stirring constantly all ingredients but vanilla & peanuts. Let stand for 25 minutes without stirring. Then add vanilla & peanuts and beat with wooden spoon until it becomes dull. Pour into lightly greased pan & cool.

Fresh Glazed Peach Pie – Mpls Star & Trib
1 (9 inch) baked pie shell
1/2 of a 6 oz can frozen concentrated orange juice
3/4 cup sugar
3 Tbsp cornstarch
1 1/2 cup water
1 Tbsp lemon juice
5 fresh peaches, peeled & sliced
Whipped cream for topping
Make pie crust and bake.
Mix thawed concentrated orange juice with the sugar, cornstarch and water in a saucepan. Cook, stirring constantly, until clear. Cool. Add lemon juice. Put some of the glaze on the bottom of the pie crust, add sliced peaches and top with remaining glaze. Be sure to cover all peach slices so they don’t darken. Chill for several hours and serve topped with whipped cream.

Amazing Coconut Pie – Baker’s Angel Flake Coconut
2 cups milk
3/4 cup sugar
1/2 cup biscuit mix
4 eggs
1/4 cup butter or margarine
1 1/2 tsp vanilla
1 cup coconut flakes
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in electric blender container. Cover and blend on low speed for 3 minutes. Pour into greased 9 inch pie pan. Let stand about 5 minutes, then sprinkle with coconut. Bake at 350F for 40 min. Serve warm or cool.

Chocolate Swirl Cheese Pie – Baker’s Chocolate
1 cup sugar
3 pkgs (8 oz each) cream cheese softened
5 eggs
1 Tbsp vanilla
1 pkg (4 oz) Baker’s German sweet chocolate melted & cooled
Add sugar to cheese in a bowl, beating well. Add eggs, one at a time; beating well after each addition. Add vanilla. Measure 2 cups of the cheese mixture, fold in chocolate. Put remaining cheese minute into well buttered 10 inch pie pan or 9″ square pan. Add spoonfuls of the chocolate cheese mixture and zigzag a spatula through batter to marble. Bake at 350F for 40-45 minutes. Cook then chill. Cut in wedges. Makes 12 servings.

Chocaroon Pie – Baker’s Coconut
3 squares unsweetened chocolate
1/2 cup butter or margarine
3 eggs, slightly beaten
3/4 cup sugar
1/2 cup all purpose flour
1 tsp vanilla
2/3 cup unsweetened condensed milk
2 2/3 cups coconut
Melt chocolate and butter in saucepan over low heat. Stir in eggs, sugar, flour and vanilla. Pour into greased 9 inch pie pan. Combine milk and coconut, spoon over chocolate mixture, leaving a 1/2 – 1 inch border. Bake at 350F for 30 minutes. Cool.

Microwave Peanut Brittle
1 cup raw peanuts
1 cup sugar
1/2 cup light corn syrup
dash salt
1 Tbsp butter or margarine
1 tsp vanilla
1 tsp baking soda
Combine peanuts, sugar, corn syrup and salt in a 2 qt microwavable batter bowl. Microwave (HIGH) 5 min. Stir. Microwave (HIGH) an additional 3 min. Stir in butter and vanilla. Microwave (HIGH) until light golden brown (1/2 – 2 minutes). Stir in soda. Spread on buttered jelly roll pan. Cool. Break into pieces. Amount 1 pound. Recipe tested in a 600-700 watt microwave oven.

Willow Sky High Coconut Cream Pie- Mpls Star & Tribune
3 cups milk, scalded
1/2 cup sugar
1 Tbsp butter
Pinch of salt
1/4 cup grated fresh coconut
5 Tbsp cornstarch
4 egg yolks
1/4 tsp vanilla
1 (9 inch) baked pastry shell, cooled
Meringue:
6 egg whites
1/2 tsp cream of tartar
1/2 tsp salt
1/4 cup sugar
1/2 tsp vanilla
Grated fresh coconut for garnish
Combine milk, sugar, butter, salt and coconut in a double boiler. Let mixture come to a near boil, stirring occasionally. Mix cornstarch with a little water and add to hot milk. Continue cooking and stirring until thickened.
Beat egg yolks. Add a small amount of hot mixture to yolks and mix well. Add this to the hot mixture with the vanilla. Cook and stir for about three minutes more. Chill and then fill pie shell.
To make the meringue, beat egg whites, cream of tartar and salt together until soft peaks form. If you don’t have a large mixer with blades bigger than 4 inches, make half of the meringue at a time. Gradually beat in sugar until meringue is smooth and stands very firm. Stir in vanilla.
Top filling with meringue, spreading so meringue touches pie crust. Place in a preheated, 400F oven for about 10 minutes or until meringue is brown. Cool or chill before serving.

Apple Pie – The Tea Room
7 cups sliced green apples
1/2 cup sugar, white
1/2 cup brown sugar
3 Tbsp flour
3/4 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp butter
In bowl, toss apples with sugars, flour and spices. Place in unbaked pie crust; dot with butter. Cover with top crust. Bake at 425F for 40 minutes or until apples are tender.

Easy Caramel Rolls – The Tea Room
Set out 1 loaf of frozen bread for 4-5 hours.
Melt in 9×9 cake pan:
2 1/2 Tbsp butter
1/4 cup light Karo syrup
1/4 cup brown sugar
Scatter pecans or walnuts over the above mixture.
Roll out dough on floured board. Butter well; sprinkle with 1/4 cup brown sugar and 1 tsp cinnamon (mixed). Roll up and cut into 20 even pieces. Place pieces on top of caramel mixture. Bake at 350F for 20 minutes or more.

Better Than Robert Redford – 4 layer dessert – The Tea Room
Mix these ingredients. Pat into 9×13 pan. Bake at 350F for 15 minutes.
1 cup flour (1 1/2 cup *GG’s note)
1/2 cup nuts (1 cup *GG’s note)
1/2 cup butter (1 cup *GG’s note)
Then:
1 8oz cool whip
2 3oz pkg chocolate instant pudding
1 cup sugar
1 8oz cream cheese
3 cups milk
Combine 1 cup cool whip with sugar and cream cheese. Beat until fluffy and spread over crust.
Combine milk with instant pudding mix and pour over above. Spread remaining cool whip as the 4th layer and sprinkle with chopped nuts. Refrigerate for several hours. Cut in squares to serve.

Blueberry “Philly” Dessert – The Tea Room
Press the following into a 9×13 cake pan:
2 cups graham cracker crumbs
1 cup granulated sugar
1 cup melted butter
Mix:
4 beaten eggs
2 (8oz) pkgs softened cream cheese
2 cups sugar
Pour over crust. Bake at 375F for 25 minutes or until light brown. Cool.
Mix one can blueberry pie filling with 1 (or 2) boxes fresh blueberries. Pour over top. Keep refrigerated. Serve with whipped cream topping. (You may substitute frozen berries when fresh are not available.)

Grandma Johnson’s (GG’s) Recipe Box – Main Dishes

Vera’s Chicken Hot Dish
2 cups cooked chicken, cut not too fine
1 cup diced celery
1/2 cup chopped walnuts
1 can sliced water chestnuts
1 can cream of chicken
2 tsp minced onion
1/2 tsp salt (less)
1/4 tsp pepper
1 Tbsp lemon juice
3/4 cup mayonnaise
3 hard cooked eggs, sliced
2 cups potato chips
Combine chicken, celery, walnuts & water chestnuts in a separate bowl. Stir together soup onion salt pepper lemon juice mayonnaise. Stir into chicken mixture. Toss egg into bowl. Pour into baking dish & cover with potato chips. Bake 450F – 25 minutes.

Chicken Breasts with Sour Cream
8 chicken breasts, split in halves, boned – skin removed
16 bacon slices
3 pkg (3 oz each) smoked sliced beef
1 can (10 3/4 oz) condensed cream of mushroom soup
2 cups dairy sour cream
1. Roll each chicken breast in 1 bacon slice. (Joan put bacon over)
2. Shred beef and place in 13×9″ pan baking dish. Top with chicken breasts.
3. Combine soup, sour cream. Spoon over chicken breasts.
4. Bake uncovered at 275F – 3 hours until chicken is tender. Place bacon over each breast 250F – 3 hours.

Country Chicken ‘N Biscuits- Woman’s Day – Durkee’s French Fried Onions
8 slices bacon, fried crisp & crumbled
2 1/2 cups (about 13 oz) cubed cooked chicken
1 pkg (10 oz) frozen mixed vegetables, cooked & drained
1 cup chopped tomatoes (about 2 medium)
1 1/2 cups (6 oz) shredded Cheddar cheese
1 can (10 3/4 oz) condensed cream of chicken soup
3/4 cup milk
1 1/2 cups biscuit mix
2/3 cup milk
1 can (2.8oz) french fried onions
In greased 8×12 inch baking dish, combine first four ingredients and 1 cup cheese. Blend soup and 4/3 cup milk; pour over casserole. Bake, covered at 400F for 15 minutes. Meanwhile, combine biscuit mix, milk and 1/2 can French fried onions; mix thoroughly. Drop by spoonfuls to form 6 biscuits, around edge of casserole. Bake, uncovered, 15 – 20 minutes, or until biscuits are golden brown. Top with remaining cheese and onions and bake about 2-3 minutes, until onions are toasted. Makes 6 servings.

Breast of Chicken with Rice
Prep time 35 minutes
6 chicken breast (boned skinned)
1/2 tsp salt
ground pepper
1 lb fresh mushrooms (whole)
1 Tbsp onion, grated
2 cups whipping cream (unwhipped)
8 oz wild rice, cooked
Season chicken with salt & pepper. Saute in butter over low heat for 20 minutes until rich brown. Remove chicken & keep hot. Add mushrooms & on on to butter remaining in pan and cook for 5 minutes. Reduce heat and add cream slowly, Simmer 10 minutes. Arrange chicken on top of pour sauce over it.

Grandma Johnson’s (GG’s) Recipe Box- Cookies

Sugar Cookies – Lynda
1 cup shortening
1 cup sugar
1 egg
1/2 tsp cream of tartar (1/4* Grandma L)
1/2 tsp soda (1/4* Grandma L)
2 1/4 cup flour (sifted)
Cream shortening & sugar and egg. Blend in flour & seasoning – Roll in balls. Press with sugared glass. Bake 350F for 10 minutes.
5 dozen

Apricot Coconut Balls
1 1/2 cups apricots, grind
2 cups coconut
2/3 cup sweetened condensed milk
Shape in balls. Roll in powdered sugar.

Birds Nest
300F
1/2 cup butter, cream
1/4 cup brown sugar
Add 1 egg yolk beat
1 cup flour
Form in ball (1 Tbsp dough)
Dip in slightly beaten egg whites. Roll in 1 cup chopped nuts. Press centers. Small measure spoon. Bake 8 in. Press again. Bake 10 mins.

Jen’s “Nord Picnic” Cookie
1 cup shortening or oleo
1/2 cup white sugar
1 cup brown sugar
2 beaten eggs
1 tsp vanilla
1 tsp salt/and
1 tsp soda
1 1/2 cup flour
3 cups quick cooking oats
1 cup walnuts
Cream shortening – add eggs – sift dry ingredients- add oatmeal – refrigerate 2 hours. Make balls. Press glass. Bake 10 minutes. 350F

Grandmother Nord’s Cookies
2 eggs
2 cups brown sugar
1 cup shortening
2 tsp baking powder
3 1/2 cups pastry flour
1/2 tsp salt
1 cup nuts, ground fine
1 tsp vanilla
Beat eggs thoroughly. Add sugar and melted shortening & mix well. Combine and sift dry ingredients and add. Then stir in nuts and vanilla. Mix thoroughly, shape the dough into a long loaf. Roll in waxed paper and place in refrigerator for several hours. Cut off thin slices and place on baking sheet. Bake moderately hot oven. 350F for 10-20 minutes. This makes 40-50 cookies.

Yule Trees
Blend:
1/4 cup soft butter
2 cups sifted confectioner’s sugar
Add:
1/4 cup light cream
flavoring
3 cups flaked coconut
Drop by teaspoon on wax paper. Chill. Shape into  1 3/4 inch cones. Blend 1/2 cup chocolate, 1 Tbsp short on. Melt over hot water. Bottom Christmas Tree.

Chocolate Mounds
3 cups (2 lbs) powdered sugar
1 pkg fine coconut (angel flake) * Grandma’s note – could use 2 14 oz
1/4 lb butter
1 cup chopped nuts
1 can Borden Eagle Brand milk
Mix and knead well. Set in refrigerator for a couple of hours. Form into balls or small patties. Put bake in refrigerator until very cold (could put them in freezing unit)
Melt 2 pkgs chocolate chips -(* Grandma’s note 1/4 bar 1/4 cup melted) paraffin wax together
Roll balls in chocolate mixture quickly & put on wax paper (*Grandma’s note: 1/2 cup 1 1/2 pkg chocolate chips)
90 small balls or 75 medium sized

Peanut Butter Balls
1 cup peanut butter
1 cup powdered sugar
3 Tbsp butter
1 3/4 cup rice krispies
Dip in then powdered sugar frosting (powdered sugar & milk) and roll in angel flake coconut after dipping in thin frosting make a little ball

Traditional Sugar Cookies
1/4 cup shortening (part butter or margarine softened)
1 cup sugar
2 eggs
1 tsp vanilla or 1/2 tsp lemon extract
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
Mix thoroughly shortening, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Cover; chill at least 1 hour.
Heat oven to 350F. Roll dough 1/8 to 1/4 inch thick on lightly floured surface. Cut into desired shapes. Place on ungreased baking sheet. Bake 7-8 minutes or til they have reached the doneness you prefer. After they have cooled, you may frost with a powdered sugar frosting and decorate.
Yield about 4 dozen cookies.
-Sharon Franz

Chocolate Balls – Helia
(Helia makes half)
3 – 6 cups powdered sugar
1 – 2 pkg angel flaked coconut
2 cups nuts
1/4 – 1/2 cup melted butter
1 can sweetened condensed milk
1 tsp vanilla
Mix butter, vanilla, milk. Add powdered sugar. Mix well. Add nuts & coconuts. Mix by hand. Set couple hours. Form in balls. Toothpick. Melt 1/2 bar paraffin.
1 2 oz chocolate chips (in double boiler)
1 square chocolate (making dark color)
Dip balls (with a toothpick in end) in wax.

Chocolate Dream Cookies-Nordic Ware
Prepare dough in advance; let guests “fry their own cookies”; they’ll be back for seconds.
1/2 cup butter or margarine
3/4 cup sugar
1/4 tsp salt
2 eggs, beaten well
1/4 cup cold coffee
1 tsp vanilla
1 cup flour
1/2 cup cocoa
1/2 tsp cinnamon
1/2 cup chopped nuts or flaked coconut
3 doz chocolate wafers or squares of milk chocolate candy bar
Cream butter and sugar together. Add salt and eggs; mix well. Add coffee and vanilla; stir. Add flour, cocoa and cinnamon; stir until all ingredients are well blended. Stir in nuts and/or coconut. Heat griddle. Drop the batter by teaspoons onto the hot griddle. Bake 3 minutes. Turn and top with a chocolate wafer or candy bar square. Bake 3 minutes longer. Spread melted chocolate for frosting. Cool cookies on racks. Makes 3 dozen.

 

Grandma Johnson’s (or GG’s) Recipe Box – Cakes

Black Magic Cake
1 3/4 cups flour
2 cups sugar
3/4 cup cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong coffee
1 cup buttermilk or sour milk
1/2 cup oil
1 tsp vanilla
Combine flour, sugar, cocoa, baking soda, baking powder and salt in large mixing bowl. Add eggs, coffee, milk, oil and vanilla. Beat at medium speed for 2 min. (batter will be thin). Pour batter into greased and floured 13x9x2 inch pan or two 9″ cake pans. Bake 350F 35-40 minutes. Oblong pan 30-35 9″ pan. Bake cupcakes at 400F for 15-20 minutes.

Chocolate Zucchini Cake
1/2 cup margarine
1/2 cup oil
1 3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup buttermilk
Mix together:
2 1/2 flour
1/4 cup cocoa
1 tsp soda
1/4 tsp cloves
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
Fold in 1/4 cup nuts
2 cups grated zucchini
Topping
over cake & bake 1/2 cup chocolate chips & 1/2 cup nuts, chopped
Sprinkle sugar over top bake at 350F for 40-45 minutes.

Fruit Cake – Edith
50 cherries, red
1 10 oz dates
1 lb Brazil nuts
1 16 walnuts
Sift and put on fruit:
1 1/2 cup sugar
1 1/2 cup flour
Then mix:
4 eggs, beaten
1 hour slow oven – 45 small tins – 1 extra small

Rhubarb Cake
1 cup brown sugar
1/2 cup white sugar
1/2 cup shortening
1 egg
1 cup buttermilk
2 cup flour
2 cups rhubarb, cut fine
1 tsp soda
1 tsp cinnamon
1 tsp vanilla
Put on top:
1/2 cup brown sugar
2 tsp cinnamon
Bake 350F for 30-35 minutes.

Apple Pie Cake
1 cup sugar
1/4 cup shortening
1 egg
salt
1 cup flour
1/2 cup nuts
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla
1 tsp soda (dissolved in 2 Tbsp hot water)
2 cups diced apple
Bake in grease pie pan 350F for 45 minutes

Mandarin Orange Cake – (in Grandma Lundberg’s handwriting)
1 pkg Duncan Hines yellow cake mix – without pudding
3 eggs
3/4 cup oil
1 11 oz mandarin orange & juice
Mix 3 minutes – 9×12 – 350F 35 minutes
Topping
1 8oz cool whip
1 12oz crushed pineapple & juice
1 pkg 3 1/2 oz vanilla instant pudding mix
Mix well.

Angel Food Frosting
1 small can crush pineapple
2 Tbsp strawberry jello (raspberry or any kind)
7 large marshmallows
Mix. Put over heat until marshmallow melted
Add
1/2 cup whipping cream
Pineapple turn pint soft – may not be enough for large angel food

Grandma Johnson’s (or GG’s) Recipe Box – Bars

Raisin Bars
Crust:
3/4 cup oatmeal
1 3/4 cup flour
1 cup brown sugar
1 cup margarine
Put 2/3 in 9×13 pan. Bake 15 minutes 350F
Cook: 2 cups raisins, 1/2 (cup?) water pinch of salt for 5 minutes
Mix: 1 1/2 cup sugar
3 Tbsp cornstarch
1 cup sour cream
4 egg yolks
1 cup half & half
Cool until thick
Add raisin mixture pour over baked crust.
Add other 1/3 of crust mixture. Bake 350F for 20 minutes.

Brownies
1 stick oleo
1 cup sugar
Cream these 2 items
4 eggs
1 can chocolate syrup (16 oz)
1 cup flour
1 cup nuts
1 tsp vanilla
Cream the first 2 ingredients with mixer, add the other ingredients, one at a time – Bake at 350F for 25-30 minutes.
Frosting
6 Tbsp oleo
6 Tbsp milk
1 1/2 cup sugar
Mix well. Bring to a boil & boil 1 minute. Remove from heat and add 1/2 cup chocolate chips. Cool, beat and spoon over brownies.

Cherry Orange Squares (in Grandma L’s handwriting)
1/2 cup cooking oil (scant)
1 1/2 cup brown sugar (packed)
1 1/2 cup sifted flour
1/2 tsp salt
1 tsp baking powder
2 eggs
Vanilla or almond flavor
1 cup chopped nutmeats
1 cup orange slices (cut in strip)
Mix oil & brown sugar. Sift flour. Add baking powder & salt. Add beaten eggs to sugar & oil & flour. Add nuts & orange slices. Put in a pan about 7×12 in sprinkle crushed cornflake crumbs on top 25 minutes & bake at 350F about 40 minutes.

Date Rolls – Clarice
1 egg
3/4 cup chopped dates
1/2 cup sugar
1 vanilla sort
1 1/4 cup rice krispies
Cook dates, sugar, egg 1 beaten over fire, until like a filling. Cool a little roll in balls with butter on hands.

Gingersnaps
3/4 cup ole
1 cup sugar
1/4 cup light molasses
1 beaten egg
2 cups flour
1/4 tsp salt
2 tsp soda
1 tsp cinnamon
1 tsp clove
1/2 tsp ginger
sugar
Cream shortening & sugar. Add molasses and egg. Stir in sifted flour, salt & soda, cinnamon, clove, ginger. Dough will be soft and a little sticky. Roll into balls and roll in sugar. Place on cookie sheet & bake 350F for 7-8 minutes. They flatten out while baking.

Peanut Butter Chocolate Chip Bars – General Mills- From the Betty Crocker Kitchens (on a tour of the kitchen)
2 eggs
1 cup crunchy peanut butter
1/3 cup water
1 pkg yellow cake mix
1/4 cup butter or margarine, softened
1 pkg (12 oz) semi sweet chocolate pieces
Heat oven to 350F. Grease and flour oblong pan, 13x9x2 inches. Beat eggs, water, butter, peanut butter and half of the cake mix (dry) until light & fluffy. Stir in remaining cake mix and the chocolate pieces. (Dough will be stiff.) Spread in pan. Bake about 35 minutes. Cool; cut into bars, 2 1/2 x 2 inches. About 32.

Cherry Fudge Bars- Naomi
1 pkg fudge cake mix
1 can Helderman’s cherry pie filling
2 eggs
Put together with a wooden spoon. Put on greased jelly roll pan (15 1/2x 11 1/2 inches)
Bake at 350F for 25-30 minutes.
Frosting
1 cup white sugar
1/3 cup milk
5 Tbsp oleo (margarine)
Boil 1 minute. Remove from heat and add 1 cup chocolate chips

Light Quick & Yummy
2 oranges, peeled & sliced
2 bananas, sliced lengthwise
1/2 cup raisins
1 cup dairy sour cream
1 tsp vanilla
2 Tbsp brown sugar
2 Tbsp slivered almonds
Combine oranges and bananas in oven proof dish. Sprinkle with raisins. Combine sour cream & vanilla. Spread over fruit – Sprinkle with brown sugar and almonds – Broil until sugar dissolves. Watch carefully to avoid burning.

Estelline – 125 years of History – Breads

Beginning from page 209
Memories of Old Standbys- Breads

Swedish Rye Bread – Oriska (Leon) Stroschein
1 pint scalded milk
1 pkg yeast softened in 1/4 cup warm water and 1 tsp sugar
1/2 cup molasses
1/2 cup brown sugar
2 Tbsp shortening
1 Tbsp salt
1 Tbsp anise seed if desired
4 cups rye flour
4 cups or more white flour
Knead into a stiff dough. Let rise until double in bulk. Knead down and let rise again. Make into 2 loaves. Let rise and bake for 1 hour at 350F.

Bread
2 cups milk, scalded and then cooled to lukewarm
3 heaping Tbsp lard or shortening
2 rounding Tbsp sugar
2 rounding Tbsp salt
4 cups warm water
2 cakes (or pkgs) yeast
Dissolve yeast in part of the warm water, add part of the flour. Make soft sponge, let rise until foamy. Add flour to make stiff dough. Proceed in general method for bread making.

Breakfast Johnny Cake
1/2 cup white flour
1/2 cup corn meal
3 Tbsp sugar
1 qt milk
3 eggs, beaten
2-4 Tbsp bacon grease
4-6 slices bacon
Gradually add eggs to milk and stir in flour and corn meal until smooth. Place in 9×13 greased pan. Use 2-4 Tbsp grease from bacon which should be fried before placing on top of the mixture. Bacon can be crumbled or laid on top in large pieces. Bake 350F for 45 minutes or until set – or slightly brown.

Oatmeal Bread
1 cup quick rolled oats
2 cups boiling water
1 tsp salt
1 pkg yeast, dissolved in 1/4 cup warm water
5 Tbsp shortening
4 1/2 cups flour
7/8 cup brown sugar
2 Tbsp molasses
Place oats, salt, shortening, brown sugar and molasses in a bowl and pour boiling water all over. Stir and let cool to lukewarm. Add dissolved yeast. Add flour and dough can be kneaded. Knead until smooth and elastic. Let rise in greased, covered bowl until double in size. Punch down and let rise until double again. Form into two loaves. Let rise until double again. Bake at 350F to 375F for 45 minutes.

Date Bread – Mrs. Espetvedt/ Louise (Dennis) Hendrickson
Stir well:
1 cup dates, pitted and cut
1 cup boiling water
1 tsp soda
Add:
1 cup sugar
2 eggs
1 1/2 cups flour
1/2 cup nutmeats may be added
Put in loaf pan and bake in moderate oven.

Apricot Bread
1 cup dried apricots, soak for 30 minutes in warm water to cover. Drain and cut apricots with scissors into 1/4 inch pieces. Mix together thoroughly:
1 cup sugar
2 Tbsp soft shortening
1 egg
Stir in:
1/4 cup water
1/2 cup orange juice
Sift together and stir in:
2 cups flour
2 tsp baking powder
1 tsp salt
1/4 tsp soda
Add:
1/2 cup nuts, chopped
1 cup apricots
Let stand in pan 20 minutes. Bake 65 minutes in 350F oven. Use regular bread loaf pan.

Brown Bread – Mariem (Bob) Whittemore
1/4 cup sugar
3 Tbsp molasses
2 Tbsp shortening
1 cup sour milk
pinch salt
1 tsp soda
1 egg
1 cup graham flour
1 cup white flour
Line with wax paper and bake in loaf pan.

Banana Bread – Elma (Carl) Blumeyer
1 cup sugar
1 Tbsp sour milk
1/2 cup soft butter
1 Tbsp sour milk
2 eggs
2 cups flour
1 tsp soda (in flour)
3 fully ripe bananas, mashed
Mix sugar and butter, add 1 egg at a time and mix well. Add sour milk, mix well, add sour cream. Add flour to which soda has been added. Blend in bananas. Do not stir too much. Put in one large or two small loaf pans. Bake 30 minutes in 350F oven.

Grape Nut Bread – Leola Martin
1 cup grape nuts, soaked in 2 cups buttermilk overnight. In morning add:
1 cup sugar
1 tsp soda
2 eggs
1 tsp baking soda (powder?)
2 cups flour
1/2 cup nutmeats, chopped
1/2 tsp salt
Mix together and bake in 2 loaves, 350F oven about 1 hour.

Three Day Buns- Mrs. Eleanor (L.) Keopke
At noon soak one yeast cake in cold water. At night add 2 cups cold water, 1 cup sugar, 1/2 cup lard and stir in flour. In the morning mix stiff and at night put it in pans. Bake next morning.

Corn Pone – Mrs. Myrtle Watson
2 eggs
1/2 cup sugar
1/2 tsp salt
1 3/4 cup sour cream
1 cup white flour
2 cups corn meal
1 tsp soda
Bake in moderate oven.

Doughnuts – Mrs. Mae (Henry) Mulder
4 eggs
4 tsp baking powder
2 cups sugar
1/2 tsp nutmeg
2 cups milk
1/2 tsp cream of tartar
1 tsp salt
10 Tbsp shortening
1 tsp lemon extract
These work well in plastic doughnut press. If you prefer doughnuts not too rich, use 6 Tbsp of shortening and 6 cups flour.

Grandma’s Doughnuts
4 eggs
4 cups flour
3 cups sugar
2 tsp baking powder
3 Tbsp melted butter
2 tsp soda
2 cups buttermilk
Sift the baking powder and flour together, and put the soda in the milk to dissolve. Mix well. If this should not be stiff enough to handle well, add a little more flour. Fry in hot lard.

Sour Milk Biscuits
A pint of fresh buttermilk, 1 tsp of soda, put the soda in the buttermilk and let foam. Cut into the flour 3/4 cup of lard, the same as you do for pie dough. Then add the sour milk, and a teaspoon of salt. Mix as long as you can with a spoon. Do not put your hands in it. Make dough as soft as you can possibly handle it to roll it out, and cut with a small biscuit cutter, put into a hot oven and bake 5 minutes.

Gingerbread Waffles
1/2 cup shortening
1 scant tsp baking soda
2/3 cup brown sugar
2 eggs
1 tsp ground ginger
1/2 cup molasses
3/4 cup sour milk
1/2 tsp ground cinnamon
1 tsp baking powder
2 cups flour
1/8 tsp ground cloves
whipped cream
Cream shortening and sugar, add the beaten eggs, molasses and milk, then the dry ingredients sifted together twice. Beat just until smooth and bake the waffles. Serve with whipped cream at moment of serving. These waffles are particularly good served with a marshmallow sauce made by boiling together one cup sugar, and 1/3 cup water to the thread stage (230F), poring this syrup over 20 marshmallow which have been melted i the upper part of a double boiler with 3 Tbsp light cream and flavoring with vanilla, orange or any preferred extract, using 1 tsp to the above quantities. Serves 4.

Milk Toast
After bread is toasted a light brown, dip in boiling salted water very quickly, butter and lay in a tureen. Set in oven. Just before serving pour over it hot cream. Serve very hot.

Rolls Anyone Can Make
When making bread, save out one quart of sponge, to this add two tablespoons sugar, one egg well beaten, one half cup melted butter, beat all thoroughly together, then add flour enough to make it stiff enough to knead softly. As soon as it is smoothly kneaded set aside, covered tightly, in a warm place to raise. When light, which will be in about one hour, mold out into small, log rolls. Place in deep, well greased baking tin. Put melted butter or good fresh lard over each roll with the fingers before putting in tin. Let rise in warm place 30 minutes. Bake in well heated oven half an hour or until a golden brown.
 

Estelline – 125 years of History – Main Dishes

starting from page 203
Old Standbys – Meats/Casseroles/Soups

Sauerkraut Hot Dish
1 1/2 lbs ground beef
1/2 medium onion, chopped
1 lb can sauerkraut, rinsed
1/2 cup milk
1/2 cup uncooked Minute Rice
1 can mushroom soup
1 can water
Brown beef and onion. Mix with remaining ingredients and put in a casserole. Bake at 350F for 1 hour or until rice is tender.

Easy Lasagna – Pam (Roger) Schwartz
1 1/2 lb ground beef
1 48 oz jar spaghetti sauce
1 12 oz cottage cheese
1 12 oz sour cream
2 eggs
1 16oz lasagna noodles
1 lb grated mozzarella cheese
Brown beef, add sauce and heat. In a bowl, combine cottage cheese, sour cream and eggs. Spoon 2 cups of meat sauce into bottom of 9×13 baking dish. Cover with a double layer of uncooked noodles. Spoon on half the cheese, sour cream and egg mixture, cover with 2 cups meat sauce, and 2 cups mozzarella cheese. Repeat with noodles, cottage cheese, meat sauce and cheese. Bake covered at 350F for 1 hour. Remove cover and bake for 15 minutes more. Let stand 10 minutes before serving.

Farmer’s Delight Casserole – Sherry Runia
1 lb ground beef
1 8oz pkg egg noodles
1/2 can water
1 can 10oz cream of mushroom soup
1 can 10oz chicken noodle or chicken & rice soup
1 can cream style corn
onion
1/4 lb Velveeta
Brown ground beef with onion. Salt & pepper to taste. Boil noodles and drain. Mix all ingredients except cheese and pour into 9×13 inch baking dish. Slice cheese over the top. Bake at 325F for 45 minutes, covered

Corned Beef Hot Dish – Junice Blumeyer
1 pkg egg noodles, cooked
1 can mushroom soup
1 tsp chopped onion
1 small can pimiento
1 can corned beef
1 cup milk
1/4 lb grated cheese
Mix ingredients thoroughly and sprinkle with crushed potato chips. Bake in moderate oven for about 35 minutes.

Cornish Pasty – Mable Hoffelt
Line 9×13 pan with pie crust
Layer of onion
1 pound of browned hamburger (or sausage)
Layer of shredded potatoes
Layer of shredded rutabagas
Sprinkle with flour and repeat the layers
Be sure to add salt, pepper and garlic to the mixture. Add water to show. (About 2 cups). Dot with butter. Top with crust and seal right. Bake 300F oven for 2 hours.

Baked Pheasant or Chicken
2 1/2 lb chicken or pheasant, cut in serving pieces
3/4 cup red dry wine or sherry
1 Tbsp soy sauce
1 clove garlic, minced
1 tsp ginger
1 tsp oregano or marjoram
1/4 cup Wesson oil
2 Tbsp water
1 Tbsp brown sugar
Place chicken or pheasant in casserole. Combine remaining ingredients and pour over pheasant or chicken. Bake, covered 1 1/2 hours at 350F or until tender. Turn pieces once during baking time or baste with a baster. Serves 4. Serve with rice.

Tater Tot Casserole – Rochelle (Stan) Lundquist
2 lb raw hamburger
1 can cream of mushroom soup
16 oz jar Cheez Whiz
1 lb tater tots
Place raw hamburger in 9×13 baking pan. Spread soup over meat. Spoon Cheez Whiz over soup. Arrange tater tors over Cheez Whiz. Bake uncovered at 350F for 1 1/2 hours.

Stuffing – Mrs. Eleanor (Fred) Heismeyer
Stuffing for 17-20 lb turkey. Take giblets and boil until tender. Save broth and grind giblets. Add water to broth to make 1 1/2 cups.  
3 loaves of day old bread, broken into crumbs
1 lb butter or margarine, melted
The 1 1/2 cups of broth
1 huge onion
1/2 cups celery
2 eggs, beaten
Add ground giblets
Poultry seasoning & sage to taste
Mix thoroughly and stuff the bird.

Pork Sausage Stuffing – Sue (Martin) Gorder
Poultry gizzard & neck
1 lb pork sausage
15 cups soft bread
1/2 cup shortening
1/2 cup onions
1 cup celery
1 1/2 tsp salt
1/4 tsp pepper
1 Tbsp poultry seasoning
1 tsp sage
2 cans chicken broth soup
Broth of cooked giblets
Simmer gizzard and neck until tender. Grind and add to pork sausage. Brown lightly. Combine with bread, shortening onion, celery and seasons. Add liquids.

Salmon Loaf – Mrs. Mabel (Herb) Hawley
1 Tbsp butter or shortening
1 cup bread crumbs
2 cups milk
2 beaten eggs
a little minced cucumber pickle
a can salmon & juice
Drain liquid from salmon and set aside for the sauce. Pick fish in pieces and work in melted butter and bread crumbs, eggs and seasoning. Put in bowl and cover tightly. Set in pan of boiling water. Cook in hot oven 1 hour. Then set in bowl of cool water for a moment to loosen. Sauce: 1 cup drawn butter to which the liquid from the salmon is added, 1 beaten egg, salt, pepper, chopped pickle. Boil and pour over salmon.

Hot Dish – Mrs. Johns (Luella) Bye
1 lb hamburger, seasoned
1/2 cup rice
Wash rice and combine with hamburger and make into rather small balls. Brown a little. Combine:
2 cups diced parboiled carrots
1 can tomatoes
1/2 tsp chili powder
1 can peas
1 chopped onions
Bake about 2 hours, moderate oven.

Hunter’s Dinner – Mrs. Frank Goldhorn
1 lb fresh pork or 1 lb ham
1 lb bacon
Cut in small pieces and fry till well done. Leave all the fat that has fried out, for flavor.
Add:
1 can tomatoes
1 can corn
1 can lima beans
1 onion
1 pkg spaghetti, cooked
salt & pepper to taste
Mix well; put in baking dish and bake 1 hour.

Five Hour Stew – Gloria (Walter) Johnson
3 lbs stew meat
5 potatoes, diced
2 cups sliced carrots
2 cups chopped celery
2 medium onions
1 cup tomatoes
3 Tbsp Minute tapioca
salt & pepper
Mix all ingredients in large baking dish and bake in 250F oven for 5 hours. The stew meat does not need to be browned. Stir occasionally.

Gooey Buns
1 lb big bologna
1/4 cup prepared mustard
1 Tbsp minced onion
3/4 lb American cheese
1/3 cup salad dressing
2 Tbsp sweet pickle, chopped
Grind and mix together. Spread buns with butter if desired and filling. Wrap each in foil and wrap all together in foil. Place on cookie sheet. Heat at 325F oven for 25 minutes. Makes 1 dozen.

Pressed Chicken – Mrs. Otto (Anna) Kurkela
Take a chicken* (an old preferred to a young one). Cook until tender and meat will fall from the bone adding salt and pepper while cooking. Have broth cooked down to pint or pint and a half. Put in chicken and mix well. Pour in loaf and chill. Slice to serve. The secret in this is not to have the chicken in the very fine pieces that is so prevalent.
* the chicken should be an old “stewing” chicken that no longer is laying eggs…

Baked Chicken Supreme – Joyce Swift/Susan Linneman
1 chicken cooked until meat falls from bones (save broth)
6-8 cups soft bread crumbs
1 stalk sliced celery
1 medium onion, diced
2 beaten eggs
1/2 tsp baking powder
1 3/4 cup milk
1/3 cup butter
salt, pepper and sage to taste
Saute onion and celery in butter, add to crumbs, seasonings and baking powder in large bowl. Add milk and eggs and blend well. Place cut up chicken into 9×13″ baking pan. Place dressing over chicken and pour broth of the chicken over all to within 1″ of dressing. Bake 1 – 1 1/2 hours at 350. Cut in serving size square and serve with a white sauce made with mushrooms or use a can of mushroom soup thinned with milk.

Rinktum Ditty-Hot Dish – Lucy (Art) Gould
Butter the size of an egg
1 cup milk
1 Tbsp cornstarch
1 cup tomato pulp with scant 1/2 tsp soda
Add 1 small onion, whole
Cook in double boiler and thicken. Add 1 pound strong cheese, 10 drops Worcestershire sauce, cayenne pepper and salt. Serve on salted crackers.

Swedish Meat Balls
1 lb ground beef
1/2 lb ground pork
1/3 cup chopped onion
3/4 cup fine soft bread crumbs
3 Tbsp chopped parsley
1/2 cup milk
1/2 tsp marjoram
1 1/2 tsp salt
dash of pepper
1 tsp Worcestershire sauce
1 egg
Mix all ingredients together well and chill 2 hours or overnight. Brown meatballs slowly, remove from pan. Add 1 Tbsp flour to drippings in pan, 1 Tbsp paprika, 1 tsp salt, dash of pepper, then add 2 cups boiling water. Heat meatballs in gravy. Stir in 3/4 cup sour cream a little at a time.

No-String Welsh Rarebit – Mae (Norm) Parenteau
1 1/2 lb strong cheese
1 box old English cheese
1/2 bottle stale beer (open 3-4 hours before using)
1/2 tsp ground mustard
3-4 Tbsp Worcestershire sauce
Paprika
Dice cheese into stale beer and let set until ready to use. Add all in double boiler and cook until hot and blended. Serve in heated dishes on toast.

Gravy
1/3 cup fat from roasting pan
3 cups hot water
1/2 cup flour
salt & pepper
Drain excess fat from roasting pan, being careful not to remove brown sediment. Set dial of “burner with a brain” at about 200F. Blend flour and measured fat in roasting pan. Add water gradually and stir and cook until thickened. Season as desired.

Ox Tail Soup
1 ox tail
1 small onion
1/2 Tbsp beef drippings
2 quarts cold water
1 tsp salt
1 tsp mixed herbs
a speck of paprika
a few cloves
Cut the onion fine and fry it in beef drippings. Fry 1/2 of the oxtail, after it has been well washed and cut up, and boil the rest of it in 2 quarts of water. Put the herbs, cloves and paprika into a little sack and boil them in with the meat. Then put the fried ox tail and all of the other things in with the meat. Boil for 3 hours until the meat is perfectly soft. Skim off the fat, if you do not care for it so rich. You may add vegetables and cook 20 minutes if you prefer them.

Oyster Soup
For every pint of oyster liquid add 1 quart of milk. Let it scald but not boil. Add 1 Tbsp of butter. Then drop the oysters into this scalding milk. Do not let it come to a boil, but let it scald and serve at once. Do not put the salt in the soup; but in the bowls, and pour the soup on it. Don’t cook oysters; it makes them tough.

Chuck Pot Roast
3 lbs chuck roast
1 can condensed cream of mushroom soup
1 envelope dry onion soup mix
Place roast on heavy aluminum foil in roasting pan. Spread soups on meat and wrap foil snugly around meat. Seal foil edges. Roast in 325F oven until done, about 3 hours. Open aluminum foil for the last 30 minutes for browning. About 6 servings.

Cheese Spread
1/3 cup Cheddar cheese
1 Tbsp vinegar
2 hard boiled eggs
1/2 tsp dry mustard
1 Tbsp melted butter
1 pimento
salt & pepper to taste
Run cheese and egg through food chopper. Then blend thoroughly with other ingredients. Spread between slices of buttered bread. Place crisp lettuce leaves between the slices if desired.

Noodles for Soup
Rub into two eggs as much flour as they will absorb, then roll out thin as wafers, dust in a little flour then roll over and over into a little roll, cut off thin slices from roll and shake out into long strips, put them into the soup lightly and boil for 10 minutes. Salt should be added while mixing with flour, about a tablespoon. This is used in beef or chicken broth.