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
Church Lady Recipes 