Straight from St. Cloud

Grilled Clam Bites
1 (7 oz) can minced clams
2 slices of onion
dash of pepper
dash of hot red pepper sauce (tabasco)
6 oz cream cheese
dash of Worcestershire sauce
loaf of party rye
Drain clams and blend in blender about 6 seconds with other ingredients. Spread on bread. Broil about 1 minute or until slightly browned.
-Maureen Barthelemy
-A Good Book for Cooks – Bentonshire – St Cloud, Minnesota

Meatballs – 40 appetizers
1 lb ground beef
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 Tbsp butter
1 egg
Sauce:
1 #2 can tomatoes
1/2 tsp garlic powder
Combine meat, salt, garlic powder, pepper and egg. Form into balls about 1/2″ in diameter. Brown on all sides in butter. Mix tomatoes and garlic. Pour over meatballs and drippings. Cool. Store in covered container in fridge 24 hours. Let stand at room temperature for 2-3 hours before serving. Serve cold on toothpicks.
-Mrs. Elizabeth Buscher
-A Good Book for Cooks – Bentonshire – St. Cloud, Minnesota

Cocktail Meatballs – Sweet & Sour
2 lbs hamburger
1 onion
1/2 tsp garlic
salt & pepper
2 eggs
bread crumbs
Roll in small balls. Bake at 450F till brown.
Sauce:
1 can whole tomatoes, cut up
1/2 pkg brown sugar
1/4 cup cider vinegar
1/2 tsp salt
1/2 onion
8-10 ginger snaps
Mix. Cook till cookies melt. Add meatballs. Simmer.
-Claudia Johnson
-A Good Book for Cooks – Bentonshire – St. Cloud, Minnesota

Pizza
Pizza Crust:
1/4 pkg dry yeast (1/2 tsp)
3/4 cup plus 2 Tbsp warm water
3 – 3 1/4 cup flour
Dissolve yeast in water. Blend in flour, knead out lightly on floured surface, place in greased bowl, turn to grease top. Cover to let rise in warm place until doubles, (1 1/2 to 2 hours). Heat oven to 425F, divide dough in half. Roll to two 14×10 rectangles. Place on baking sheet, roll edges.
Topping:
1/2 grated onion
1 (6 oz) tomato paste & 1 (8 oz) tomato sauce (Mix)
1 tsp oregano
1 6″ long pepperoni, sliced
1/2 lb mozzarella cheese, grated
1/2 cup Parmesan cheese
Place ingredients on dough in order listed. Bake at 425F for 20-25 minutes.
-Mardi Knutson
-A Good Book for Cooks – Bentonshire – St. Cloud, Minnesota

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

Canning is a Verb from Sr. Perspectives August 2016

Excerpts or Selections from Boomer’s Journal by Rachel Barduson of Alexandria

I referred to my Better Homes & Gardens NEW cookbook and began my journey. It started with, “Jars and lids must be flawless. Get all new self-sealing lids or rubbers.” Okay, so what you are telling me is that I have to make a trip to the hardware store for flawless canning jars, lids and rubbers. Luckily, during canning season there is an abundance of flawless jars, lids and rubbers. I also had to purchase the big metal blue canning pot for the “hot-water-bath” to ensure sealing of the jars. So far I hadn’t efficiently saved any money.

I was ready. And then I was reminded of a word that I had heard tossed around during canning season, BOTULISM. I again referred to my Better Homes & Gardens NEW Cookbook and saw in glaringly bold print, “Remember… canning food is a boiling water bath will NOT prevent botulism. However, it will prevent yeast and molds from forming, oxidation from occurring and stops enzyme action in high acid foods.”

I made a long distance telephone call to my mother before the evening rates had kicked in. She encouraged me to forge ahead. She explained that I would know if my canning process was successful if, at the end of the day, I heard the best sound EVER after hours of toiling over a hot stove during canning season: the popping sound the lids and rubbers would make when they were “sealed”.

Okay. I canned dill pickles and sweet pickles. The aroma of vinegar and pickling spices filled my kitchen. I bought dill weed and more sugar. My pickles were beautiful, and I properly sealed the lids. I put them in my pantry down in the basement. I continued canning in my own kitchen with tomatoes I had been given. I was so proud of them. They, too, were beautiful. The jars were sealed, and their color looked good. Twelve quart jars of tomatoes were lined up in the pantry in the basement, right alongside of 12 quart jars of pickles. I would tackle the pressure cooker method of canning next summer. So far, I had survived not blowing up my kitchen, and all my lids had “popped.” It was a good time to stop for one year.

The next test would be … taste. Forget botulism at this point. I figured I had overcome that fear once I had heard all my lids “pop”. The tomatoes were great. I used them for stewing and soups and sauces. My sweet pickles and dill pickles? Well, not so much. Sure, they had sealed properly, but they tasted awful… and yet. I couldn’t bear to dump those beautifully canned pickles down the drain. For a few years anyway, as I continued my canning seasons, they stood on the pantry shelves. Not blue ribbon, but trophies of a sort.

That first summer of canning on my own, in my own kitchen is firmly embedded in my brain. Canning had become a verb in my kitchen. I had learned a lot, I hadn’t killed anyone, and I had a good start on having flawless jars for reuse. I knew a little bit more about enzymes and botulism. And… until the next summer’s canning season, that great big blue metal hot-water-bath kettle could be stored on the pantry shelves in the basement, right alongside those first dill pickles.

*Blogger note: The “POP” that the writer describes is VERY important. Also, it is important to make sure that the top of the jars after you put the items into it are totally cleaned and dried. Use a clean paper towel or dish towel to ensure there is no food bits or liquid is on the top before you place the seals onto the jars.

For further information about canning check out the following websites:
https://www.freshpreserving.com/
http://www.canning-food-recipes.com/canning.htm

Lake Scandi Apps

Layered Oriental Appetizer
(This will disappear fast!)
3/4 cup chopped cooked chicken (optional)
1/2 cup shredded carrot
1/2 cup chopped green pepper
1 (8 oz) can water chestnuts, chopped
3 Tbsp sliced green onions
1 Tbsp chopped fresh parsley
2 tsp soy sauce
1/4 tsp ginger
1 clove garlic, minced
1/2 cup sweet & sour sauce
1/2 cup chow mein noodles
8 oz pkg cream cheese, softened
1 Tbsp milk
In medium bowl, combine chicken, carrot, green pepper, water chestnuts, green onion, parsley, soy sauce, ginger and garlic; mix well. Cover, refrigerate several hours to blend flavors.
In small bowl, combine cream cheese and milk, beat until smooth and fluffy. Spread cream cheese over the bottom of a 10″ round serving dish. Spoon vegetable topping over cream cheese. Drizzle sweet and sour sauce over veggies. Sprinkle chow mein noodles over the top. Serve with assorted crackers. Serves 8-10.
-Charlotte Peterson
-Cooking with Heart, Our Redeemer’s Lutheran Church, Benson, MN

Dorito Chip Pizza
(Attractive dish to take to parties. Excellent taste. Goes fast!)
1 (16 oz) sour cream
1 (8 oz) cream cheese
1 bottle taco sauce
5 drops of green food coloring or mashed avocado to give green appearance (optional)
Shredded lettuce
Sliced black olives
Chopped green pepper
Tomato (cut-up)
Onions (chopped)
Sliced green olives
Shredded cheddar cheese
Bag of Doritos
Mix sour cream, cream cheese and food coloring or avocado. Spread on large plate. Spread taco sauce over top. Layer with lettuce. Decorate top with olives, pepper, tomato and onions. Sprinkle cheddar cheese on last. Serve with a basket of Dorito chips. Serves 10-12.
-Jan Baukol
-Cooking with Heart, Our Redeemer’s Lutheran Church, Benson, MN

Robin’s Seafood Tartlets
1 loaf thin-sliced sandwich bread
6 Tbsp butter, melted
Filling:
1 cup mayonnaise
1/3 cup grated Parmesan cheese
1/3 cup shredded Swiss cheese
1/3 cup chopped onion
1/4 tsp Worcestershire sauce
2 drops Tabasco sauce
4 oz cooked baby shrimp
4 oz cooked crab meat
In medium bowl, combine all filling ingredients except shrimp and crab meat. Mix until blended. Carefully stir in seafood.
Preheat oven to 400F. With rolling pin, flatten slices of bread. Using 2-1/2 – 3″ cookie cutter, cut 2 rounds from each slice. Brush melted butter on both sides of each round.
Press into 1 1/2″ miniature muffin cups. Bake 10 minutes or until golden brown. Remove from oven, cool in pans. Fill each tart with filling. Sprinkle tops with paprika. Place under broiler until golden and bubbly. Serve immediately. Makes 32 appetizers)
-Jo Bronniche
-Cooking with Heart, Our Redeemer’s Lutheran Church, Benson, MN

Shrimp Spread
(Special shrimp spread served at Christmas time)
2 (6 oz) cans shrimp, drained
8 oz cream cheese
8 oz sour cream
2 tsp lemon juice
2 pkg dry “Good Seasons” Italian dressing
1 large green pepper, chopped
Cream the cream cheese and sour cream. Stir in other ingredients. Serve on crackers. Makes 50 appetizers.
-Sue Schuerman
-Cooking with Heart, Our Redeemer’s Lutheran Church, Benson, MN

Lisa’s Clam Dip
1 (8 oz) pkg cream cheese
1 can cream of shrimp soup
1 (7 1/2 oz) can minced clams, drained
1 Tbsp chopped parsley
1 tsp horseradish
Beat cream cheese. Gradually blend in soup. Beat just until smooth. Stir in remaining ingredients. Chill. Serve with chips or crackers.
-Jo Bronniche
-Cooking with Heart, Our Redeemer’s Lutheran Church, Benson, MN

Scandinavian Cucumbers
1/2 cup sour cream
1 Tbsp sugar
2 Tbsp snipped parsley
2 Tbsp tarragon vinegar
1 Tbsp finely chopped onion
1/4 tsp dried dill weed
2 or 3 small cucumbers, thinly sliced
Mix all ingredients, except cucumbers. Fold mixture into cucumbers.
Cover and chill for 2 hours.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Parmesan Toast
This is especially good as an appetizer or served with salads. Watch out… it’s addictive.
1 loaf baguette French bread (smaller in diameter than regular French bread)
1 pound butter, melted
8 oz can Parmesan cheese
Slice French bread into 1/4 inch slices. Quickly dip each side in melted butter, then in Parmesan cheese. Place in jelly roll pan.
Bake at 325F. After about 8 minutes, drain any unmelted butter from pan, and turn each slice over. Continue baking for another 8 minutes. Remove from pan and put on paper toweling to absorb any excess butter.
You may need slightly more than 1 pound butter or 8 oz of Parmesan, depending on the size of the bread loaf. Store in airtight container. It freezes beautifully.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Curry Dip
Great for a party or when just relaxing at home.
1 1/3 cups Hellman’s mayonnaise
2 Tbsp honey
2 Tbsp ketchup
2 Tbsp grated onion
Dash of salt
1 Tbsp lemon juice
7 drops Tabasco sauce
1 tsp curry powder
Combine all ingredients. Serve with fresh vegetables. You can use cauliflower, green pepper, celery, carrots, tomatoes, mushrooms, etc.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Best Cheese Dip
So simple to make, and so good.
1 cup mayonnaise (not low – calorie)
1 cup sharp Cheddar cheese, grated
1 medium onion, cut very fine, or grated
Mix all ingredients. Put in a shallow oven dish or 9 inch pie plate. For color, you may sprinkle with paprika or parsley.
Bake at 400F until brown, 15 – 20 minutes. Do not over bake. Serve with crackers or fresh vegetables. Recipe may be doubled for a large group.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Rye & Dip
Make dip at home, and take it with you. Prepare bread at last minute.
1 pound loaf unsliced rye bread
2/3 cup sour cream
2/3 cup mayonnaise (not salad dressing)
1 tsp dill weed or dill seed
1 tsp Beau Monde seasoning
1 Tbsp onion flakes
1 Tbsp parsley
Cut oval or rectangular hole in top of bread. Remove this bread, and break into bite-sized chunks. Make dip out of remaining ingredients. Refrigerate overnight.
Fill loaf with dip, and surround with bread chunks for dipping. (You may want to double the dip recipe.)
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Dip for Raw Vegetables
2 cups sour cream (or 1 cup sour cream & 1 cup mayonnaise)
1 pkg Knorr’s vegetable soup mix
1/4 tsp curry, optional
Combine ingredients.
Refrigerate for at least 1 hour before serving with chips or fresh vegetables.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Chopped Vegetable Spread
Great with Wheat Thins. If you have a food processor, the chopping will be a snap!
1 cup chopped celery
1 green pepper, chopped
1 small onion, chopped
1 large cucumber, chopped
1 pkg unflavored gelatin
2 cups mayonnaise
1 tsp salt
Drain juice from vegetables. Mix gelatin with 1/4 cup cold water. Add 1/4 cup boiling water. Mix with mayonnaise and salt. Mix into vegetables. Chill.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Salmon Spread
Men really like this one.
8 oz cream cheese, softened
1 16 oz can salmon (pink or red), drained, flaked & deboned
1 Tbsp lemon juice
1 Tbsp grated onion
1/4 tsp liquid smoke
1/4 tsp salt
Snipped parsley
Combine all ingredients, except parsley. Refrigerate for 8 hours.
Serve in small glass bowl or make a “mound” on a plate. Sprinkle with snipped parsley. Serve with Kavli (Norwegian flat bread) or plain crackers.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch *

* if you have smoked trout you can substitute that – do not use the liquid smoke at that point.

Quick Shrimp Spread
8 oz cream cheese, softened
1 bottle chili sauce
1 6 1/2 oz can of tiny shrimp, drained
On a shallow dish, like a small platter, spread creamed cheese. Cover with chili sauce- you may not need an entire bottle. Put shrimp on top of this. Serve with crackers.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Two Easy Cream Cheese Appetizers
1 pkg cream cheese, rolled in lemon pepper
1 pkg cream cheese, topped with peach chutney
Serve with crackers.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch *

* We also top the cream cheese with other jellies, like jalapeno or raspberry jam.

Cheese Balls
Great for camping. Do ahead and freeze.
1 8 oz pkg cream cheese, softened
1 small jar pimento, cut up
1 4 oz pkg smokey flavored Cheddar cheese, shredded
1/2 cup butter or margarine, softened
1/2 tsp salt
Garlic salt
2 Tbsp minced onion
Worcestershire sauce
Chopped nuts or parsley
Mix all ingredients in an electric mixer. Form into 3 balls. Roll in chopped nuts or parsley. Place in refrigerator until firm. Wrap and freeze.
Serve with crackers.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Hot Triscuit Hors D’oeuvres
Good & easy.
4 oz shredded Mozzarella cheese
4 oz Cheddar cheese, shredded
1/2 6 oz can black olives, chopped
6 green onions (with tops), finely chopped
1/2 cup Hellman’s mayonnaise
Combine and mix all ingredients. Spread on Triscuits.
Bake at 375F for 7 minutes.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Hot Dried Beef Appetizer
1 8 oz pkg cream cheese
1/2 cup sour cream
3 Tbsp milk
1 2 1/2 oz jar chipped beef
1/4 cup minced green pepper
1/2 tsp garlic salt
2 Tbsp horseradish
1/2 cup chopped nuts
Beat cheese, sour cream and milk with mixer until well-blended. Add remaining ingredients, except nuts. Pat into a buttered 8×8 inch baking dish. Top with nuts.
Bake at 350F for 20 minutes. Serve with crackers. May be prepared ahead of time, and baked later.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Howie’s Dill Pickle Spread
1 medium jar dill pickles
1 2 1/2 oz jar dried beef
1 pkg cream cheese, either size, depending on how many servings you desire
Soften cream cheese. Dry pickles with paper towels. Spread slice of dried beef with cream cheese to the edge.
Roll dried beef around pickle, with cream cheese next to the pickle. Insert toothpicks through each pickle at 1/2 inch intervals. Slice the wrapped pickles into 1/2 inch pieces. Cover.
Refrigerate until serving time.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Kathie’s Hot Beef Appetizer
1 pkg cream cheese
1 Tbsp mayonnaise
1/4 cup sour cream
1 pkg of ranch dip (or mix up enough from scratch for the recipe)
1 pkg (about 1/4 lb) dried beef from the butcher
Mix cream cheese, mayo, sour cream and ranch spice. Spread onto bread (preferably wheat) that has been cut into 4ths or cocktail bread.

Mini Pizza
A snack or appetizer.
Ritz or Triscuit crackers
Slices of cheese singles, but into 1/4s
Tomato sauce
Pepperoni slices
Layer in order listed.
Bake at 350F for 3-5 minutes.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Mary’s Mini Pizzas
1 can tomato sauce
2 tsp Italian seasoning
English muffins
various toppings to your taste such as, pepperoni, cooked ground beef or sausage, mushrooms, diced onion, diced green pepper, sliced olives, sliced pepperoncinis, ham, pineapple

Mix the seasoning into the tomato sauce. Split muffins and spread sauce onto English muffins. Top with your favorite toppings. Bake in oven 325F for 5 – 7 minutes.

*We do make these and set up as a pizza bar for fun with holiday gatherings. We’ve also had toppings with rotisserie chicken, etc. using a jar of alfredo sauce.

Dill Squares
Combine the butter mixture with cheese at home, and refrigerate until needed at your destination.
1/4 lb (1/2 cup) butter, softened
1/4 tsp Tabasco sauce
1/4 tsp Worcestershire sauce
1/4 tsp onion powder
2 tsp dill weed
Dash of cayenne
1 5 oz jar Old English cheese
1 loaf Pepperidge Farm very thin, white bread
Blend first 6 ingredients. Add cheese. Mix well. Spread slice of bread with the butter-cheese mixture. Put second slice of bread on top. Spread cheese mixture on top of this slice, also. Trim crusts from “sandwich”, and cut each in 6 squares. This must be cut before baking. Place on cookie sheet.
Bake at 350F for 15 minutes, or until brown.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

North Country Seafood Cocktail
This one will fool your relatives from the sea coast. It’s a great way to use leftover cooked fish- sunnies, crappies, bluegills, northerns or walleyes.
Pre-cooked fish
Seafood cocktail sauce
Shredded lettuce (optional)
Lemon slices (optional)
Break fish into bite sized pieces, removing skin and bones. Mix with cocktail sauce. Serve individually in a cup or small glass as an appetizer, or on shredded lettuce with lemon as garnish.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch *

* we also use leftover fish for tacos – just as we use leftover flank steaks for fajitas and stir fry.

Bite-Sized Stuffies
You will love this one.
1 loaf frozen bread dough, thawed
36 stuffed green olives, cubes of ham, cheese or shrimp
Butter
Thaw dough overnight in refrigerator. Cut thawed dough into 36 pieces with scissors. Shape each piece around meat, olive, cheese or shrimp. Seal well. Place on greased cookie sheet. Cover and let rise until puffy.
Bake at 400F for 10-12 minutes. Brush with plain or garlic butter.
May be prepared in the morning to be baked later in the day. Place on greased cookie sheet in refrigerator. Let rise at room temperature at least 1/2 hour before baking.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Gorp
A nutritious snack, easy to make. Packable and portable for the outdoor enthusiast.
Raisins
Dry roasted peanuts
Sunflower seeds, shelled
Slivered almonds
Choose one of the following:
M & M candies
Reese’s peanut butter pieces
Carob chips
Chocolate chips
Mix equal parts of all ingredients. Store in covered container or plastic bag.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Caramel Corn
2 bags Old Dutch Puffcorn
2 cups brown sugar
1 cup margarine
1/2 cup light corn syrup
1 tsp vanilla
Pinch of salt
1/2 tsp baking soda
Combine brown sugar, margarine, corn syrup, vanilla and salt in saucepan. Boil for 5 minutes, stirring often. Remove from heat and stir in baking soda. Pour over Puffcorn in a large roaster, and stir well.
Bake at 250F for 1 hour, stirring every 15 minutes. Cool on a cookie sheet or tin foil.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Loaded “Baked Potato” Dip
Prep time 10 minutes
Total time 30 minutes
Makes 22 servings – 2 Tbsp dip & 10 crackers each
Ingredients
1/2 cup instant potato flakes*
1/2 cup milk*
1 cup reduced fat sour cream
4 oz (1/2 of 8 oz pkg) Neufchatel cheese, softened
2 green onions, sliced, divided
1 cup shredded reduced fat colby & Monterey Jack cheeses
2 Tbsp real bacon bits
Brown rice Triscuit thin crisps sour cream & chive
Directions
Heat oven to 350F. Mix potato flakes and milk in large bowl; let stand 5 minutes or until milk is absorbed. Add sour cream, Neufchatel and half of the onions, mix well.
Spoon into 9″ pie pan plate; sprinkle with shredded cheese and bacon bits. Bake 15-20 minutes or until cheese is melted and dip is heated through. Sprinkle with remaining onions. Serve with crackers.
For nutritional information go to http://www.triscuit.com
(*substitute prepared mashed potatoes and reduce milk to 2 Tbsp)

Sloppy Joe Deli Bites
1 cup coleslaw blend (cabbage slaw mix)
3 Tbsp light Thousand Island dressing
24 triscuit crackers
12 slices shaved slow roasted roast beef, halved
6 slices shaved honey ham, quartered
4 2% Swiss cheese slices, cut into 6 pieces each
24 small dill pickle slices
Prep time: 15 minutes
Makes 24 servings
Combine coleslaw blend and dressing.
Top crackers with meats, cheese, coleslaw and pickles.
Nutrition information per serving: 45 calories, 2g total fat, 0.5g saturated fat, 230 mg sodium, 4 g carbohydrate, 3g protein.
– Kraft Kitchens

7 Layer Sombrero Dip
1 oz Hidden Valley original ranch dips mix
16 oz refried beans
8 oz sour cream
1 cup diced tomatoes
4 oz diced green chilies, rinsed and drained
2 1/4 oz sliced ripe olives, rinsed and drained
3/4 cup shredded Cheddar cheese
3/4 cup Monterey Jack cheese
To serve: chopped avocado- optional
Preparation time: 30 minutes
Spread beans on 10 inch serving platter. Blend sour cream and dips. Mix. Spread over beans. Layer tomatoes, chilies, olives and cheeses on top. Serve with tortilla chips. Makes 8-10 servings.
-Hidden Valley .com

Salmon Dip
Ingredients
1 can salmon, either pink or red
1/2 cup chili sauce
2 cups sour cream
1 envelope onion soup mix
Directions
Mix all together; refrigerate.
-Janice Rupp of Belgrade
-Sr. Perspectives

Cambridge Minnesota Woman’s Club – Main Dishes

Potato Sausage
10 lbs potatoes (peeled & ground)
5 lbs ground beef
2 lbs ground pork
3 large onions (ground)
6 Tbsp salt
3 Tbsp allspice
1 1/2 Tbsp nutmeg (optional)
1 1/2 tsp black pepper
Mix all ingredients thoroughly and put in sausage casings. If you don’t have a sausage stuffer on your meat grinder you can fill casings by attaching casing to spout of angel cake pan cover. Bring to boil and simmer for 30 min.
-Hildur Norsted

Sweet & Sour Pork on Rice
1 1/2 lb boneless pork shoulder (cubed) or lean chow mein meat (chicken may be substituted but NOT beef)
1 Tbsp salad oil
1 tsp salt
Pepper to taste
1 small can pineapple tidbits
1/3 cup barbecue sauce
1 Tbsp cornstarch
1 green pepper (cut in strips)
Brown meat in oil. Season. Drain pineapple, reserving the syrup. Add water to syrup to make 3/4 cup. Stir syrup and barbecue sauce into browned meat. Cover and simmer 45 minutes until tender. Blend cornstarch with 2 Tbsp cold water and stir into meat. Cook and stir until thick then add pineapple and green pepper, heat thru and serve over rice.
-Mrs. Paul Mills

Salisbury Steak
2 lbs ground beef
1 2/3 cup dry bread crumbs
1/2 cup catsup
2 eggs
2 Tbsp onion, chopped
1 tsp Worcestershire sauce
2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
Combine and mix well and shape into 12 patties. Place in shallow baking dish. Cover and bake with sauce:
1 can mushroom soup
2 Tbsp butter OR margarine
1 (4oz) can mushrooms
1 Tbsp pimento, chopped
1 cup milk
Heat ingredients and pour over patties.
-Mrs. Maynard Blank

Baked Oxtails (Delicious notes the recipe sharer)
2 pkgs oxtails (4 lbs)
1 medium onion, sliced
1 bay leaf
1/2 – 3/4 cup burgundy wine
Soak oxtails in cold water overnight. Wipe and dry thoroughly. Brown well in hot fat. Put them in a heavy kettle with sliced onion and bay leaf. Pour over wine. Bake in oven covered all day, (approximately 8 hours) at 250F. Flavor improves with long baking. If they should get a little dry while baking add a little more wine.
-Clint Moline

Cantonese Style Ribs
4 lbs pork spareribs (cut in serving pieces)
1 cup orange marmalade
1/2 cup soy sauce
1/2 tsp ground pepper
1/2 tsp garlic powder
Place ribs meaty side down in shallow pan roasting pan. Roast at 450F for 30 minutes. Remove meat from oven; drain excess fat from ribs. Turn ribs meaty side up. Lower oven temperature to 350F and continue roasting for 1 hour. Pour orange sauce over ribs; roast 30 minutes longer or until tender, basting ribs occasionally with the sauce. Serve with fluffy white rice and your favorite Chinese vegetable. Serves 6.
Orange Sauce:
Combine orange marmalade, 3/4 cup water, soy sauce, ginger, garlic powder and dash pepper. Blend well.

Bar-B-Que Ribs
3 lbs ribs (cut into serving pieces)
3/4 cup catsup
1/2 cup brown sugar
1 tsp vinegar
1 tsp celery seed
1/2 tsp sage
onions
Mix catsup, sugar, vinegar, seeds and sage. Place ribs in baking pan, put a slice of onion on each piece. Pour mixture over ribs. Bake 2 hours. 350F.
Mrs. Earl V. Anderson

Fruited Pork Loins
4 pork tenderloins
Flour
Salt
Pepper
Powdered thyme
1/4 cup raisins
4 tsp brown sugar
1/4 cup liquid from jar of spiced apple rings
1 Tbsp lemon juice
Cut fat from pork tenderloins. Dip meat in a mixture of flour, salt, pepper and thyme. Brown meat, then place in small casserole. Add little water to skillet used for browning and stir the meat juices and bits into the water, pour over the tenderloins. Scatter 1/4 cup raisins over the meat, then sprinkle with 4 tsp brown sugar. Mix 1/4 cup liquid from jar of spiced apple rings with 1 Tbsp lemon juice and pour over meat. Bake tenderloins, uncovered, in 350F oven for 1 1/2 hours basting frequently.
Salad suggestion: Serve tenderloins with 2 or 3 spiced apple rings with a creamed cheese ball that has been rolled in chopped nuts and place on lettuce leaf.
-Margaret Hixson

Baked Short Ribs
3 lbs beef short ribs
2 Tbsp shortening (melted)
Salt & pepper
Bay leaf
1/2 cup water
1/2 lb small onions
5-6 carrots
1/2 cup water
Cut ribs into 2″ squares and flour lightly. Brown in 2 Tbsp melted shortening. Remove to large casserole; add 2 tsp salt, 1/8 tsp pepper, bay leaf and 1/2 cup water. Cover and bake at 350F about 1 1/2 hours. Remove and add 1/2 lb small onions, 5-6 carrots cut in half lengthwise and 1/2 cup water. Cover or arrange meat and vegetables on a platter and thicken the drippings to make gravy. Serves 4-6.
-Ruth Dahlberg

Sicilian Meat Roll
2 eggs (beaten)
3/4 cup soft bread crumbs (optional)
1/2 cup tomato sauce
2 Tbsp parsley (snipped)
1/2 tsp dried oregano (crushed)
1/4 tsp salt
1/4 tsp pepper
1 small clove garlic (minced)
2 lbs lean ground beef
8 thin slices boiled ham
6 oz (1 1/2 cup) Mozzarella cheese (shredded)
3 slices Mozzarella cheese (halved diagonally)
Combine eggs, bread crumbs, tomato sauce, parsley, oregano, salt, pepper and garlic. Stir in ground beef, mixing well. On foil or waxed paper, pat meat to a 12×10″ rectangle. Arrange ham slices a top meat, leaving a small margin around edges. Sprinkle shredded cheese over ham. Starting from short end, carefully roll up meat, using foil to lift; seal edges and ends. Place roll side down, in 13 x 9 x 2″ baking pan. Bake in 350F for 1 hour 15 minutes, or until done. (Center of meat roll will be pink due to ham). Place cheese wedges over top of roll; return to oven for 5 minutes or until cheese melts. Makes 8 servings.
-Mrs. Neil Johnson

Barbecued Ribs “On the Hot Side”
4-5 lbs ribs (salt and peppered)
1 cup catsup
1/4 cup garlic and wine vinegar
1/3 cup Worcestershire sauce
2 cups water
1 tsp chili powder
1 tsp celery seed
2 tsp dry mustard
2 Tbsp Liquid Smoke
Cook ribs in shallow pan for 1/2 hour at 450F. Pour sauce over ribs. Reduce heat to 350F. Continue cooking 45-60 minutes (until tender). Baste with sauce every 15 minutes.
-Mrs. John Dablow

Ham Loaf
1 1/2 lbs ham
1 1/2 lbs fresh pork
1 Tbsp chili sauce
2 eggs well beaten
1 cup bread crumbs
Cream or milk to moisten
2 Tbsp vinegar
1 cup water
Grind ham and pork together. Add chili sauce, eggs and bread crumbs. Add cream or milk to moisten. (Do not use salt as the ham seasons it enough). Shape into loaf and bake (2 hrs) in a moderate oven. Baste with 2 Tbsp vinegar in 1 cup of water.
-Dee Packer

Tomato Chop Bake
2/3 cup pancake mix
1 Tbsp garlic salt
1 tsp oregano
1 egg (beaten)
1 Tbsp water
8 lean chops (3/4 ” thick)
2 medium onions (sliced)
2 (8oz) cans tomato sauce
Heat oven to 350F. Place first 3 ingredients in bag and shake to mix. Dip chops in egg and water mixture. Then shake – 1 chop at a time – in bag of dry mix. Brown in large skillet in hot shortening. Transfer chops to glass baking dish. Top with onions and tomato. Cover and bake 1 hour or until tender.
-Mrs. Art Marlton

Meat Loaf with Peaches
Loaf:
1 1/2 lb ground beef
3/4 cup oatmeal
1 cup evaporated milk
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup onion (chopped)
1/4 cup catsup OR chili sauce
Garnish:
1 (No. 2 1/2) can peach halves
Brown sugar
Whole cloves
Vinegar
Sauce:
2/3 cup evaporated milk
1 can mushroom soup
1 tsp Worcestershire sauce
Combine loaf ingredients and mix. Shape into 6 individual loaves in shallow pan. Bake 350F for 20 minutes. Place drained peach halves in pan, stick with cloves, sprinkle with brown sugar and pour 1/2 tsp vinegar in each half. Bake peaches and loaves 15 minutes longer. Mushroom sauce: Combine soup and Worcestershire sauce and gradually stir in milk. Heat steaming hot, stirring occasionally. (Do not boil). Serve over meat.
-Leah Tingblad

Meat Balls and Sauce Oriental
1 lb ground beef OR chuck
3 slices white bread (no crust)
1/2 cup water
1 egg
2 Tbsp prepared horseradish
1/2 tsp salt
1/2 cup water chestnuts (cut up)
Sauce:
3/4 cup orange marmalade
1 clove garlic (mashed)
3 Tbsp soy sauce
2 Tbsp lemon juice
3 Tbsp water
1/4 cup butter
Meat balls: Mix all ingredients and roll into balls, flour and fry in 2 Tbsp oil till brown and done. Remove but keep meat balls warm. In saucepan cook sauce ingredients till bubbly. Pour over meat balls and serve as appetizers or serve with cooked rice as a meal.
-Mrs. Bob Becklin, Sr.

Cocktail Meat Balls (or Meat Loaf)
1 envelope Lipton onion soup mix
1 carton (1 cup) dairy sour cream
2 eggs
1 cup soft bread crumbs
2 lbs ground beef
Combine in bowl; soup mix and sour cream. Add eggs and beat slightly. Sprinkle in fine bread crumbs. Add meat. Mix well, shape into small balls size of cherry tomato and brown on both sides in small amount butter. Finish in 350F oven about 30 min. Makes 100.
For Meat loaf:
Place entire mixture in loaf or long fruitcake pan. Top with 2 strips bacon. Place in oven preheated to 500F. Turn down heat to 375F and bake 1 hour. Also good for cold sandwiches.
-Mrs. Dudley Hanson

Beef Stroganoff
3 lbs beef (round, chuck OR sirloin)
1 onion
1 beef bouillon cube
1 can mushrooms
1/2 cup tomato juice (optional)
Cube beef or have it cut in cubes or strips at butcher shop. Put in deep bowl and cover with Realemon juice to marinate for 1/2 hour. Saute onions and mushrooms. Dredge beef with flour and brown thoroughly. Add onions and mushrooms, bouillon cube dissolved in 1/2 cup hot water, mushroom juice and tomato juice to beef and simmer 1 hour or until meat is tender. Just before serving add 3-4 Tbsp sour cream. Serve with rice. Especially good with wild rice.
-Edna Engberg

Ham Loaf
1 lb lean ham
1 lb lean pork
Ground together twice.
2 eggs, well beaten
1 cup milk
1 cup cracker crumbs
Salt & pepper
Mix well. Put in loaf pan or 2 qt casserole. Make ridges in top with back of spoon. Spread sauce over top. Bake 1 1/2 hours. 350F.
Sauce:
1/4 cup brown sugar
2 tsp mustard
Fruit juice, pickle juice or liquid from canned fruit enough to make it spreading consistency.
-Mrs. Robert Hupfer

Spiced Pork Chops
8 (1 1/2 “) pork chops
Brown and remove to a baking dish. In the pan used to brown chops. Add:
1 large onion, chopped
2 Tbsp flour
2 Tbsp brown sugar
1 Tbsp curry
1 tsp salt
1 tsp cinnamon
1 bouillon cube
1 cup water
2 Tbsp catsup
1 jar baby applesauce and apricots
Simmer sauce 5 min. Bake 1/2 sauce with chops 20 min. at 350F. Add 2nd 1/2 sauce and bake 20 min. more. Serve with rice, fresh peas, a crisp green salad and hot dinner rolls.
-Mrs. John Dablow

Beef Stroganoff
Cut 1 1/2 lb sliced round steak into thin strips; dust with 1/4 cup flour, dash pepper. In large skillet, brown meat in 1/4 cup butter. Add 1 can (4o) sliced mushrooms (drained), 1/2 cup chopped onion, 1 small clove garlic (minced); brown lightly. Stir in 2 cups beef bouillon. Cover; cook about 1 hour until meat is tender; stir occasionally. Gradually stir in 1 cup commercial sour cream; cook over low heat 5 min until heated through. Serve over cooked noodles, rice or toast. Serves 6. **Venison round steak is equally as good in this recipe.
-Mrs. John Ledin

Hamburgers and Sauce (approximately 20 patties)
3 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
3 eggs
1 cup bread crumbs
2 tsp salt
Pepper
Milk (to moisten)
1 onion (chopped)
Mix meats, eggs, crumbs, seasonings, milk and onion. Form patties and brown. Lay in shallow baking dish. Combine sauce ingredients, pour over patties. Bake 1 1/2 hours at 325F.
Sauce:
1 (20 oz) bottle catsup
3/4 bottle water
4 tsp Worcestershire sauce
4 Tbsp vinegar
Chili powder (optional)
Tabasco sauce
-Sue Norsted

Hamburgers a la Barbecue
1/2 lb ground round steak
1/2 cup soft bread crumbs
1/4 cup milk
Salt & pepper (to taste)
Make 6 patties and brown in hot pan. Put in roaster and cover until 1/2 hour before being served. Then pour over sauce and bake 1/2 hour in covered pan at 350F.
Sauce:
1 Tbsp sugar
2 Tbsp Worcestershire sauce
1 Tbsp vinegar
1/2 cup catsup
For 18 hamburgers: triple the meat and double the sauce.
-Mrs. Maynard Blank

Barbecued Spareribs
3-4 lbs ribs (cut in pieces)
1 lemon
1 large onion
1 cup catsup
2 dashes Tabasco sauce
1/3 cup Worcestershire sauce
1 tsp chili powder
1 tsp salt
2 cups water
Place ribs in shallow roasting pan, meaty side up. On each piece place a slice of unpeeled lemon, a thin slice of onion. Roast in hot oven (450F) 30 min. Combine baking in moderate oven (350F) until tender, about 45 min to 1 hour. Baste ribs with sauce every 15 minutes. If sauce gets too thick, add more water. Serves 4.
-Mrs. Nelo Jacobson, Ramona Fuzzey

Porcupine Balls
1 1/2 lbs fresh steak AND 1/2 lb pork (ground)
1/2 cup raw rice
1/2 cup bread crumbs
1 small onion (cut fine)
Salt & pepper (to taste)
Mix all ingredients, form into small balls, brown in roaster, cover with 1 can of tomato soup or cream of mushroom soup and 1 can water. Bake 1 1/2 hours in slow oven. The rice will make the meat balls look like porcupines when baked.
-Mrs. L. B. Bjorstad

Swedish Meatballs
1 lb round steak AND 1/2 lb pork (ground)
1 medium sized potato (mashed)
1/2 cup prepared mustard
1/2 cup vinegar
1/2 cup tomato soup
3 egg yolks
Beat egg yolks. Add other ingredients. Mix well and cook in double boiler until thick. Also excellent on lamb.
-Mrs. Russell Nyberg

MEAT SAUCE

Ham Sauce
1/2 cup butter
1/2 cup white sugar
1/2 cup prepared mustard
1/2 cup vinegar
1/2 cup tomato soup
3 egg yolks
Beat egg yolks. Add other ingredients. Mix well and cook in double boiler until thick. Also excellent on lamb.
-Mrs. Russell Horstad, Mrs. Harold Elvert

Piquant Sauce for Meat Loaf
3 Tbsp brown sugar
1/4 cup catsup
1/4 tsp mustard
1 tsp dry mustard
Mix well and frost meat loaf before it is put in the oven to bake.
-Mrs. Edgar Olson

Tartar Sauce
1/2 cup sour cream OR whipped cream
1 cup mayonnaise
1/3 cup sweet pickles (chopped)
1/4 cup onion (chopped) OR chives OR scallions
1 Tbsp horseradish
Mix all ingredients and refrigerate. Keeps a long time if tightly sealed and refrigerated.
-Hildur Norstad

Mustard Sauce
2 Tbsp butter sauce
1 Tbsp flour
2 Tbsp dry mustard
2 Tbsp brown sugar
1/3 cup cream
1/4 cup vinegar
Melt butter, add flour and stir over low heat until frothy. Remove from heat. Blend in mustard and sugar. Add cream gradually, stirring constantly over low heat. Cook sauce until thick. Cool slightly. Add vinegar. Serve cold. Delicious with ham!
-Mrs. Bob Becklin Sr.

Marinades for Charcoaled Meats
Beef Marinade: (Good on family, flank, sirloin steaks)
Shake together in pint jar:
1/2 cup catsup
1/4 cup vinegar
1/4 cup salad oil
1/4 tsp pepper
1 Tbsp Worcestershire sauce
1 1/2 tsp garlic salt
Pour over steak in shallow pan. Marinate for 1-3 days in refrigerator.
Hawaiian Marinade: (Pork chops, ribs, chicken)
Shake together:
1 cup water
1 cup soy sauce
1 cup sugar
1/4 cup sweetened pineapple juice
1/4 cup salad oil
1 tsp garlic powder (not salt)
1 tsp ground ginger
Cover meat with marinade and place in refrigerator for at least 24 hours. May be kept several days. Sauce may be saved and re-used.
-Mrs. Dudley Hanson

Mustard Sauce
4 Tbsp dry mustard
1/2 cup sugar
Pinch salt
Mix and add 2 well beaten eggs and 1/2 cup milk. When partly cooked add 1/2 cup vinegar and butter size of egg. Cook until thick. Delicious served with baked ham.
-Mrs. Harry Evans

Raisin Sauce
1 cup seedless raisins
1 cup jelly
1 Tbsp orange juice
Little orange peel (minced)
Pinch dry mustard
Wash and drain raisins. Combine jelly and orange. Add mustard to taste. Add raisins and mix thoroughly. Let stand at least 2 hours before serving. Serve with ham or roast beef.
-Mrs. Blaine Barker

Barbecue Sauce
1/4 cup onions, chopped
1 Tbsp fat
Dash pepper
Dash cayenne pepper
2 Tbsp brown sugar
1 cup catsup
1/2 cup water
2 Tbsp vinegar
1/4 cup lemon juice
3 Tbsp Worcestershire sauce
1/2 Tbsp prepared mustard
1/2 cup celery (chopped)
Lightly brown onion in fat. Add combined remaining ingredients. Simmer 30 minutes or until thick.
-Mrs. Ed Nelson

Beef Ole
1 lb ground beef
1 tsp chili powder
1 pkg dry spaghetti sauce mix
1 (8oz) can tomato sauce
1 1/4 cup water
Fritos OR Doritos
Brown the beef and drain off excess fat. Add the chili powder and spaghetti sauce mix. Then add the tomato sauce and water. Bring to boil, reduce heat and simmer for 25 minutes. Serve over Fritos or Taco flavored Doritos. Makes 3 cups of sauce. Serves 4.
Toppings for Beef Ole:
Shredded lettuce, chopped tomatoes, grated cheese, chopped onion, sliced ripe olives and sliced avocados. Pick your own combination. A fresh fruit salad goes well with this main dish.
-Mrs. Jerry (Audrey) Fredlund

1-2-3-4-5 Dish
1 lb hamburger
1 medium onion (sliced thin)
1 pkg frozen green beans
1 can cream chicken soup (Campbell)
1 small pkg frozen tater tots
Spread hamburger evenly in bottom of baking dish. Layer sliced onions, season with salt and pepper. Layer pkg of frozen green beans. Spread soup over beans and top with Tater tots. A meal in one. 350F oven 1 hour uncovered.
-Jeannette Emmons

Chili Bean Hot Dish
1 lb ground round
1 medium onion (chopped)
1/4 – 1/2 cup green pepper (chopped)
1 large can stewed tomatoes
1 (6oz) pkg macaroni
1 can chili beans
Brown meat and add the onions and green pepper. Add tomatoes and cut up as you stir. Add the macaroni (which has been cooked and drained) and the chili beans. If desired, tomato puree may also be added. Bake at 325F for 40 min.
-Joan Greer

Turkish Shrimp
1/4 cup butter
1/4 tsp ginger
1 bunch green onions (cut up)
Add:
1 can cream of chicken soup
1/2 cup white raisins (soak in hot water)
1 can shrimp (cut up depending on size)
Cook butter, ginger and onions together until onions are tender. Add soup and drained raisins. Keep warm- just before serving, add shrimp – just long enough to get thoroughly heated. Serve over cooked rice.
-Mrs. Robert Steffend

Curried Chicken
1/2 cup onion
1/2 cup celery
1/4 cup chicken fat OR oleo
1/3 cup flour
2 cups chicken stock
1 cup tomato juice
1/2 tsp Worcestershire sauce
1 tsp curry powder
4 cups cooked chicken (cut up)
2 Tbsp butter
4 cups cooked rice
Saute onions and celery in chicken fat. Mix in flour thoroughly and stir in chicken stock, cooking until thick. add tomato juice, Worcestershire sauce, curry powder and chicken. Heat thoroughly. Mix melted butter with rice and press into mold. Arrange mold on plate with chicken mixture in center. Use parsley for garnish.
-Mrs. Howard Arneson

Chicken Hot Dish
Brown in butter or part oleo; 3 cups celery, 2 medium onions. Then add 1 chicken (cut up), 1/2 cup uncooked rice, 1 can cream of mushroom soup, 1 can mushrooms, 2 soup cans of chicken broth (or water), 4 Tbsp soy sauce. Put in baking casserole. Bake 2 hours at 300F. Serves 6-8.
-Mrs. Rene Stadin

Shrimp Creole
1/2 cup green pepper (chopped)
3 Tbsp onion (minced)
1/4 cup butter OR margarine
3 Tbsp flour
1/2 tsp salt
Dash pepper
1 Tbsp Worcestershire sauce (to taste)
1 (No. 2) can tomatoes
1 1/2 cup American cheese (grated)
1 lb cooked shrimp
1 can tomato juice
Precooked rice
Water
Salt
Saute pepper and onion in butter until tender. Blend in flour, salt and pepper. Add tomatoes and cook till thick. Add cheese, stir until melted. Add shrimp, heat but do not boil. Serve over lots of hot cooked rice. Serves 4-6.
-Marian Fredlund

Creole Jumbo
2 raw chicken breasts (boned & cut in pieces)
1 lb cooked shrimp (frozen preferred, but rinse well)
1 pkg frozen okra
1 green pepper (diced)
1 cup celery (diced)
1 medium onion (minced)
3 medium fresh tomatoes (cut)
1 tsp salt
1/2 tsp pepper
2 Tbsp margarine
1 cup water
2 chicken bouillon cubes
1 1/2 cup raw rice (about 6 cups cooked)
Saute the onion in margarine, add celery and peppers and heat through – but do not over cook. Keep crisp. Remove from fat and quickly saute chicken. Push aside and add thawed or partially thawed okra. Stir constantly while cooking until partly tender- about 15 min. Then add all ingredients except rice and heat and simmer about 10 min. Serve in bowls over hot rice. Tossed salad and French bread a good accompaniment. Serves 6.
-Mary Curtiss

Potato Bacon Omelet
6 slices bacon
1 cup pared potatoes (diced)
2 Tbsp onion (chopped)
3/4 tsp salt
2 Tbsp parsley (chopped)
1 Tbsp pimiento (chopped)
1 Tbsp oil
8 eggs (well beaten)
1 Tbsp water
1/8 tsp pepper
Fry bacon until crisp; drain and crumble. Reserve 2 Tbsp bacon fat. Add potato, onion and 1/4 tsp salt; cook until potatoes are tender and golden. Stir in parsley, bacon and pimiento; set aside. Heat oil in 10″ skillet over medium heat. Beat together eggs, water, 1/2 tsp salt and pepper. Stir in vegetable mixture; pour into skillet. With fork, lift cooked edges so uncooked portion flows underneath. Slice pan back and forth to avoid sticking. Cook until mixture is set, but top is creamy. Fold in half and slide onto serving platter. Makes 4 servings. Leftover boiled potatoes can be used instead of raw.
-Mrs. Delmer Munkberg

Tater Tot Hot Dish
2 lbs hamburger
1 can French fried onion rings
2 boxes frozen tater tots
1 can cream of mushroom soup
1 can cream of chicken soup
Brown hamburger. Put in shallow pan, crumble onion rings over hamburger. Then put frozen tater-tots over onion rings. Combine soups with small amount of milk and pour over top. Cover and bake 45 minutes. Uncover and bake 10 min more (350F) oven.
-Mrs. Keith Oleson

Lasagna Hotdish
1 1/2 lb hamburger
3 Tbsp olive oil
1 medium onion (chopped)
1 tsp salt
1/4 tsp pepper
1 (8oz) pkg wide noodles
1 (No. 2 1/2) can tomatoes
1 can tomato sauce
1 cup pitted ripe olives
1 cup olive liquid
1 cup Cheddar cheese (shredded)
1 whole garlic (minced)
Meat olive oil, add onion, garlic, beef, salt, pepper and brown. Add uncooked noodles, tomatoes, sauce, olives and olive liquid. Put in large casserole. Bake 1 hour at 350F. Remove and add cheese until melted. Serves 6-8.
-Kitty Reiners

African Chow Mein
1 lb Chow Mein meat
2 onions (cut up)
2 cup celery (cut up)
1/2 cup rice
1 can cream of mushroom soup
1 small can mushrooms
2 Tbsp soy sauce
2 cups water
Brown meat and onions, combine with other ingredients. Bake 2 hours at 350F.
-Mrs. James Chalstrom

Rice Hot Dish
1 1/2 lbs ground beef
2 medium onions
2 cups celery (diced)
1 cup rice
2 cans mushroom soup
2 cans chicken and rice soup
2 cans water
Brown ground beef, onions and celery. Scald rice in boiling water for 10 minutes. Rinse in cold water. Combine 2 cans mushroom soup, 2 cans chicken and rice soup and 2 cans water. Mix with above. Bake 2 1/2 hours at 250F.
-Inga Lilja

Seafood Hot Dish
3/4 cup wild rice (cooked)
2 lbs cooked shrimp
1 cup crab meat
1 lb cooked lobster
1 cup celery (diced)
1 can pimiento
1 sliced green pepper
1 medium onion (diced)
1 lb fresh mushrooms (sauted)
2 cans sliced water chestnuts
1 can mushroom soup
Toasted almonds (for top of servings)
Season above with salt and pepper. Bake at 350F for 1/2 hour or until heated thoroughly. Serves 10-12.
-Mary Curtiss

Chop Suey
2 lbs chuck beef (cubed)
1 lb pork (cubed)
4 cups celery (diced)
2 cups onions (diced)
2 cans bean sprouts
2 cans mushrooms
4 Tbsp molasses
2 Tbsp sugar
1/4 cup soy sauce
4 Tbsp cornstarch
Brown beef in pressure cooker. Pressurize 10 minutes. Remove cover when heat regulator is normal. Add pork cubes, soy sauce and cook a few minutes. Add remaining ingredients and cook until onions and celery are tender. Add sugar, salt and molasses. Serve over rice or Chow Mein noodles.
-Hildur Norsted

Scalloped Chicken Supreme
6 cups cooked chicken
3 cups milk
1/4 cup blanched almonds (cut fine)
1 Tbsp salt
4 cups chicken broth
6 cups cooked rice
3/4 cup flour
1 cup mushrooms
1 small pimiento (cut fine)
Pour 1 cup broth over rice. Add milk to flour and thicken with the 3 cups broth – add salt. Put layers of rice, chicken, nuts and pimiento into a buttered casserole. Add gravy, then another layer until all is used. Cover with bread or cracker crumbs and bake 45 minutes at 350F. Serve with a salad. Excellent for a luncheon.
-Mrs. Paul A. (Pearl) Rasmussen

Lasagne
1 Tbsp salad oil
1/3 cup onion (minced)
1 lb ground beef
1 clove garlic
3/4 tsp salt
1/4 tsp pepper
1 bay leaf
1/4 tsp oregano
3 Tbsp parsley
2 1/2 cups tomatoes
1 (8oz) can tomato sauce
Scant 1/4 lb wide noodles
1/4 – 1/2 lb Mozzarella cheese (thinly sliced)
1 1/4 cup Ricotta cheese (cottage cheese may be substituted)
1/3 cup Parmesan cheese
Saute onion in oil, add meat and cook until red color disappears. Mash garlic with salt and add to meat. Add pepper, bay leaf, oregano, parsley, tomatoes and tomato sauce. Simmer for 30 minutes. Cook noodles. Drain and cover with cold water. Heat oven to 350F. In 2 quart casserole arrange 1/3 meat sauce, layer of noodles, 1/2 of sliced cheese, 1/2 of Ricotta. Repeat, ending with 1/3 of sauce. Top with Parmesan cheese. Bake 30 minutes.
-Edna Engberg

Asparagus Pork Chow Mein
4 cups asparagus (sliced finely)
1 1/2 lb pork (diced)
2 Tbsp soy sauce
4 chicken bouillon cubes
3 cups hot water
4 Tbsp cornstarch
6 Tbsp cold water
Cook pork until done – about 5 minutes. Add asparagus, hot water and cubes, soy sauce and cook until down about 5 minutes. Mix cornstarch and cold water and pour into mixture – cook until thickened. Serve over Chow Mein noodles.
-Mrs. Earl V. Anderson

Chicken (or Turkey) Salad Hot Dish
2-3 cups cooked chicken or turkey
1 1/2 cup celery (cut)
1/2 cup slivered almonds (browned)
Green pepper (optional)
1/2 tsp salt
1/2 tsp Accent
2 Tbsp onion (grated)
2 Tbsp lemon juice
1 cup mayonnaise (NOT SALAD DRESSING)
Put in casserole and top with 1 cup crushed potato chips and 1/2 cup shredded cheese – American or Cheddar. Bake about 30 min at 425F.
-Mrs. John Dablow

Lasagne
1 lb ground beef
1 pkg Chef Boy-ar-dee dry spaghetti sauce mix
1 can Chef Boy-ar-dee spaghetti sauce with meat
1 pint cottage cheese
Onion
Mozzarella cheese
Parmesan cheese
Bay leaves
Garlic powder
Lasagne noodles
Salt & pepper
Brown beef, salt and onions. Add spaghetti sauce mix with 1 1/2 cup water and can of spaghetti sauce. Season with bay leaves, garlic powder and salt and pepper. Grease 9×13 pan. Layer 2 1/2 times omitting cottage cheese on last layer: noodles, sauce, cottage cheese, Mozzarella and Parmesan cheese. Bake 350F for 30 minutes.
-Sue Norsted

Chicken Hot Dish (Make ahead)
2 cups cooked chicken (can use more)
2 cups broth
1 pkg Creamettes (uncooked)
2 cans mushroom soup
1 Tbsp onion (grated)
1/2 green pepper and some pimiento
1/2 lb American cheese (grated)
Mix all together, set in refrigerator overnight. Next day bake 1 hour at 300F (covered). Bake 1/2 hour at 350F without cover. Time may vary with size of casserole.
-Mrs. Robert Steffend

Chicken Souffle Hot Dish (For buffets)
4-5 lb chicken (boiled and boned) (to make 3-4 cups cut up meat)
1 qt stock (may use chicken bouillon)
1 qt milk
1 qt dry bread crumbs (mashed fine)
5 large or 6 medium eggs
2 tsp onion (minced)
1 stalk celery (cut fine)
Salt & pepper (to taste)
1 (8oz) can mushrooms (stems, and pieces)
Beat eggs until fluffy, in large mixer bowl. Add chicken stock, milk, then stir by hand. Blend in all other ingredients (omit mushrooms, if desired). Place in buttered 9×13 pan. Top with crushed corn flakes. Bake 1 1/2 hours at 350F. If top becomes too brown, turn oven setting to 325F but do not shorten baking time. Serves 15. Top each serving with heated cream of mushroom soup concentrate.
-Mrs. John Dablow

Chicken Casserole
2 Tbsp onion
2 cups cooked chicken
2/3 cup wild rice
1 can cream of chicken soup
1/4 tsp salt
1 (8oz) can mushrooms
1 can mushroom soup
1/2 cup water
1/8 tsp garlic salt
1/8 tsp celery salt
1/8 tsp onion salt
Saute onion in butter. Wash rice well. Add to onion. Add soups, mushrooms, seasonings and chicken. Pour in greased casserole and cover with Parmesan cheese. Bake 1 hour at 350F.
-Mrs. George W. Johnson

Baked Chicken with Asparagus
8 slices white bread (trimmed of crusts)
2 cup cooked chicken (cut up)
1 (10 oz) pkg frozen asparagus (cut, cooked) or 1 can asparagus
1 cup Cheddar cheese (grated)
1 (10 1/2 oz) condensed cream of chicken soup (mixed with the above milk)
1/2 cup milk
1/4 cup pimiento (chopped)
1 can mushrooms (drained)
slivered almonds
Arrange 4 slices of bread on bottom of an 8″ baking dish. Top with 1/2 of the chicken. Arrange asparagus over chicken. Put on the rest of chicken. Sprinkle on 1/2 of the cheese and mushroom and almonds. Pour over 1/2 of the soup mixture. Cover with 4 of the remaining bread slices. Pour rest of soup over all. Sprinkle rest of the cheese and the pimiento over the top. Bake in 325-350F oven for 30 minutes or until hot. Turkey or ham can be used instead of chicken. When I use chicken or turkey I use the gravy made from the stock or the leftover gravy for the liquid and it is delicious. This can be made the day before and refrigerated. If so, bake 1 hour or until hot. When doubling the recipe, I kept the bread the same.
-Mrs. Clint Moline

Chicken Souffle
1 (8oz) pkg prepared dressing
3 cup chicken (cubed)
Prepare dressing according to directions on pkg. Spread in 13×9 baking dish with layers of chicken and dressing. Serves 12. Serve with mushroom sauce. Add pimiento>
4 cups chicken broth
1/2 cup butter or margarine
1/2 cup flour
6 eggs (slightly beaten)
1/2 tsp salt
Dash pepper
In a large saucepan melt butter. Blend in flour and seasonings. Add cool broth and cook, stir until mixture thickens. Stir small amount of hot mixture into beaten eggs. Return to hot mixture and stir well. Pour over chicken and dressing layers in pan. bake for 45 minutes at 325F or until knife comes out clean when inserted.
-Mrs. Maynard Blank

Hobo Stew
1 cup onion (thinly sliced)
1 cup green pepper (chopped)
1/4 cup olive oil
2 lbs ground beef
1 (1 lb) can red kidney beans
1 Tbsp steak sauce
1 (1 lb) can whole kernel corn
1 can stewed tomatoes
2 (8oz) cans tomato sauce
Dried basil, dry mustard, salt, pepper (to taste)
Cook onion and green pepper in oil in large skillet until onion is golden. Add beef and cook, stirring to break up meat, until browned. Add remaining ingredients and mix well. Cover and simmer 15-20 minutes. Serves 8-10.
-Leah Tingblad

Chicken Cheese Souffle
6 slices crustless buttered bread
Bongards American cheese (sliced)
Boned chicken (maybe “glass jars prepared” or stewed, cooled and boned)
In 9×12 glass (Pyrex) buttered pan put 2 layers of first bread, then cheese, then chicken. Season to taste. beat 5 eggs, add 2 1/4 cup milk and pour over all. Refrigerate overnight. Bake 1 hour 350F in pan of water. Serve with sauce made of whole mushrooms in chicken (cream of) soup – not diluted.
-Mary Curtiss

Cheese Strata
12-16 slices sandwich bread (crusts removed)
6-8 slices (1/4 “) Velveeta cheese
Shrimp, crab, ham or anything
5 eggs
3 cups milk
Cheese (grated)
Salt & paprika
Cover bottom of cake pan with buttered (both sides) sandwich bread. Cover completely with 1/4 ” slices cheese. Sprinkle with crab meat, shrimp, ham or any meat or fish you prefer. Cover with another layer of buttered bread (both sides). Beat 5 eggs and add 3 cups milk, salt and paprika to taste. Pour over entire mixture. Sprinkle with grated cheese. Refrigerate overnight. Bake uncovered at 300F for 45 minutes. Serve with mushroom soup if desired.
-Mrs. J. B. Johnson Jr., Mrs. Ralph C. Larson

Macaroni and Cheese (Serves 6 – about 2 quarts)
1 pkg Creamettes
8 cups boiling water
2 tsp salt
4 Tbsp butter or substitute
4 Tbsp flour
2 cups milk
1/2 – 1 cup Velveeta cheese (cubed)
1/2 tsp salt
few grains pepper
Cook Creamettes in boiling, salted water 15-20 minutes. Drain and rinse in cold water, and drain again. Pour into buttered casserole. Melt butter or substitute, add flour and mix well. Add milk and cook until mixture thickens, stir constantly. Add cheese and stir until cheese melts. Season with 1/2 tsp salt and few grains of pepper. Pour over Creamettes. Bake in moderate oven 20-30 minutes.
-Helen Huehn

Rice Casserole
1 lb ground beef
Salt & pepper
1 cup celery (diced)
1 cup onion (diced)
1 green pepper (chopped)
1 can mushroom soup
1 can chicken rice soup
1/2 cup uncooked rice
Brown beef, salt, pepper, celery, onion and green pepper. Combine remaining ingredients and simmer 15 minutes. Bake in greased baking dish in moderate (350F) oven for 20 minutes. Serves 6.
-Mrs. Blaine Barker

Oriental Skillet Supper
1/2 cup green pepper (sliced)
1/3 cup bias cut celery pieces
1 Tbsp salad oil
1 large or 2 small minute steaks (cut in 1/4 in strips)
1/3 cup cold water
1 Tbsp soy sauce
2 tsp cornstarch
1/4 tsp salt
1/2 tsp sugar
1 medium tomato (peeled and cut into wedges)
1 cup hot cooked rice
1/4 tsp ground ginger
Cook pepper, celery in oil until crispy tender-remove and set aside. Add meat to hot skillet and brown. Combine water, soy sauce, cornstarch, salt and sugar. Add to meat, stir and cook till mixture bubbles and thickens. Add celery, green pepper and tomato. Heat through. Serve over hot rice tossed with the ginger.
-Mrs. Earl V. Anderson

Meat Vegetable Dinner
2 cups sliced potatoes
1/4 cup rice
1 lb ground beef
1 onion
Salt & pepper to taste
1 cup carrots (grated)
1/2 cup celery (diced)
1/2 cup green pepper (diced)
1 can mushroom soup
1/2 cup milk
Place a thick layer of sliced potatoes in a well buttered pan. Sprinkle 1/4 cup rice over potatoes. Cover with 1 lb of ground beef; then layers of onion, grated carrots, diced celery and green pepper. Pour over this 1 can of mushrooms soup plus 1/2 cup of milk. Season with salt and pepper to taste. Bake about 1 1/2 hours at 350F.
-Mrs. George L. Nelson

“Egyptian” Spaghetti
1/2 lb ground beef
1 can tomato paste
1 can tomatoes
Small onion
3 Tbsp to 1/4 cup sugar
1 (7oz) pkg spaghetti
Brown meat and onion. Add tomato paste diluted with 1/3 can of water, tomatoes (which have been put through blender if desired) and sugar. Simmer at least 1/2 hour. Adjust seasonings to taste. Add to cooked spaghetti. Place in 7×12 Pyrex baking pan. Place slices of processed American cheese over the top. Bake 1/2 hour 350F.
-Mrs. Robert Hupfer

Spaghetti Hot Dish (Serves 6 – about 2 quarts)
1 pkg spaghetti (broken in pieces)
2 tsp salt
8 cups boiling water
1 small onion (finely cut)
1 cup celery (finely cut) if desired
1 lb ground beef
1 can tomato soup
1 cup water
1 tsp salt
Few grains pepper
Cook spaghetti in boiling, salted water 10-20 minutes. Drain, rinse in cold water and drain again. Pour spaghetti in butter casserole. Melt fat in saucepan or skillet. Add onion and cook until golden brown. Add meat and stir until red color disappears. Add tomato soup, cup of water and celery. Simmer 10 minutes. Season. Pour over spaghetti and bake 30 minutes in moderate oven.
-Helen Huehn

Preacher’s Casserole
1/4 lb ground beef
4 medium onions (chopped)
1 can mushroom soup
1 can tomato soup
Salt & pepper
1/4 lb ground pork
2 cup celery (finely chopped)
1 1/4 cup water
2 cups Chow Mein noodles (save 1/4 cup for topping)
Brown meat. Add onions and celery and cook until vegetables are transparent. Mix in remaining ingredients, pour into greased casserole. Top with crushed noodles. Bake in 350F oven for 45 minutes.
-Mary Lou Anderson

Hamburger Hot Dish
1 lb hamburger
1 onion (chopped)
Brown the hamburger and onion. Do not add any seasoning. Add 1 can beef vegetable soup, 1 can cream of mushroom soup, 1 can of chicken rice soup, about 4 oz Chow Mein noodles. Bake 45 minutes in 350F oven. Serves 6.
-Mrs. Blaine Barker

Company Casserole
2 lbs hamburger (browned)
1/2 lb medium noodles (cooked)
6 oz cream cheese
2 cups cottage cheese
1/2 cup sour cream
1 tsp thyme
1/2 tsp basil
1 Tbsp poppy seeds
4 (8oz) cans tomato sauce
1 tsp salt
Mix all in casserole and bake 45 minutes at 375F. Serves 8-10. Fills 2 small Corning casseroles very full.
-Edna Engberg

Beef-Rice Hot Dish
2 lb ground round steak
1 onion (medium, cut fine)
1 cup celery (diced)
1 can tomato soup
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8oz) can mushrooms
1 can water chestnuts
2 cups water
3/4 cup uncooked rice
3 Tbsp soy sauce
Brown ground round and onion. Add remaining ingredients. Bake 15 minutes at 350F. Bake 1 hour 15 minutes at 325F. This hot dish freezes well. If you wish to freeze before baking, omit 1 cup of the water and add it when you thaw it out and then bake as directed.
-Margaret Gillespie

Tuna Casserole
1 (6 1/2 oz) can flaked tuna fish
1 (No 3) can peas
1 can cream of mushroom soup (undiluted)
1 cup crackers (crumbled)
2 Tbsp pimiento
1/2 cup evaporated milk
Mix lightly all ingredients in mixing bowl. Place in greased 1 quart casserole. Bake in 425F oven for 20-25 minutes or until top of mixture is golden brown and mixture bubbles, serves 8-10.
-Mrs. Blaine Barker

Crab – Tuna Fondue
1 (7oz) can crab
1 (4oz) can tuna
5 cup French bread (cubed) – (10 – 1″ thick slices)
1 (8oz) pkg Muenster cheese (cubed)
2 Tbsp parsley (chopped)
4 eggs
3 cups milk
3 Tbsp butter (melted)
2 tsp dry mustard
1 tsp onion (grated)
Drain and flake meat. Combine in bowl. Layer 1/3 each of bread, seafood, cheese and parsley into a buttered straight side 6 cup baking dish. Repeat, making 2 more layers. Beat eggs and milk, butter, mustard and onion until blended. Pour over, cover and chill. Bake uncovered until puffed and golden. 350F for 1 hour 15 minutes. (Serves 6).
-Marlys Fast

Ham Vegetable Scallop
1 (10 1/2 oz) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup onion (finely chopped)
2 cups potatoes (diced)
1 cup carrots (sliced)
1 (10 oz) pkg frozen lima beans (thawed)
1 1/2 cup cooked ham (cut in strips)
1/2 cup buttered soft bread crumbs
Parsley
Mix soup and milk; heat to boiling, stirring; add vegetables alternately with ham to fill greased 1 1/2 quart casserole. Sprinkle bread crumbs over top. Bake in moderate oven (350F) 1 hour. Garnish with parsley when served. Makes 6 servings.
-Mrs. Delmer Munkberg

Tater Tot Hot Dish
1 lb hamburger (salted and peppered to taste)
1 medium onion (chopped)
1 cup celery (if desired)
1 box frozen Tater Tots
Brown hamburger, onion, (celery if used). Mix together 1 can cream of chicken soup, 1 can cream of mushroom soup, and 1/4 can of water. Pour this over meat mixture in casserole. Top with tater tots. Bake for 45 minutes to 1 hour in a moderate oven (350F). OPTIONAL: Other additions – 1 can of cream of corn or 1 can of beef soup and 1/2 pkg of frozen mixed vegetables can be added to the above soup mixture.
-Mrs. Milton Melius

Minestrone
1 onion
3 stalks celery
1/2 green pepper
1 clove garlic
1 (16oz) can zucchini
1 (6oz) can tomato paste
2 cups water
1 (10 1/2 oz) can beef consomme
1 stick pepperoni (sliced thin)
salt & pepper (to taste)
basil & oregano (to taste)
1 (16 oz) can pork and beans
1 (16 oz) can butter beans
Saute in oil first 5 ingredients. Add tomato paste and water. Simmer about 10 minutes. Add can of beef consomme. Add pepperoni, sliced thin. Add salt and pepper, basil and oregano to taste. Simmer about 1 hour or more and add 1 can pork and beans and 1 can butter beans. Serve with bread sticks and pass Parmesan cheese.
-Clint Moline

Cheese Souffle
4 eggs
1/4 lb cheese
4 Tbsp flour
1/2 tsp salt
3 Tbsp butter
1 cup milk
Dash cayenne
Melt butter over low fire. Add flour, salt and cayenne; stir until well blended. Take from heat and gradually stir in milk. Cook over low heat, stirring constantly until thick and smooth. Keep heat as low as possible. Add cheese, stir until melted and sauce is smooth; remove from heat. With rotary beater, beat egg whites until stiff but not dry, then beat the yolks until light. Gradually stir cheese sauce into egg yolks and blend thoroughly. Carefully stir cheese sauce into egg yolks and blend thoroughly. Carefully fold mixture into egg whites. Bake in greased casserole in a slow oven (300F) for 1 1/4 hours. Makes 4-6 servings.
-Margaret Gillespie

Chili
1 lb ground beef or more
3 medium onions (diced)
1/4 cup butter or other shortening
2 cans red kidney beans
1 can Hunts tomato sauce or 1 can tomato soup and pinch of red pepper
1/2 tsp salt
Brown onions lightly in butter or shortening. Add ground beef and cook 5 minutes. Add other ingredients. Heat and serve.
-Mrs. L. H. Hedenstrom

Chinese Veal
3/4 cup veal (cubed)
3/4 cup pork (cubed)
Fry in 2 Tbsp fat (or more) with 1/2 chopped onion. Brown well. Remove meat from pan and brown 2 cup celery and a small onion in the fat. Add 3 1/2 Tbsp soy sauce. Place in a casserole 1 cup raw rice plus 1 Tbsp salt. Add vegetables and meat and over all pour 3 1/2 cup boiling water. Bake 1 hour covered and 1/2 hour uncovered at 350F. Serves 4-6.
-Mrs. Russell C. Mills

Chow Mein
3/4 lb veal (diced)
3/4 lb pork (diced)
Brown in 4 Tbsp fat; at the last add 1 onion, sliced and brown slightly. Add:
5 cups water
6 Tbsp soy sauce
1 Tbsp sugar
1 tsp salt
1/4 tsp pepper
Cook until nearly done, then add 1 1/2 bunches celery (cut up) and cook until tender. If desired, add 1 can bean sprouts and 1 can mushrooms. Thicken with cornstarch and flour until the right consistency. Serve on heated Chow Mein noodles with boiled rice on the side. If pressure pan is used, cook meat 8 min at 10 lbs pressure. Reduce pressure. Add celery and pressure again 5 minutes at 10 lbs.
-Mrs. Rene Stadin

Chow Mein Hot Dish
1 lb veal (cut fine)
1/2 lb pork (cut fine)
2 onions (chopped)
1 cup celery (cut up)
2 Tbsp butter
2/3 cup rice (raw)
1 can mushroom soup
1 can chicken soup
2 cups water
4 Tbsp soy sauce
Brown meat, onions and celery in butter. Add other ingredients and bake in large casserole. Bake 2 hours at 325F.
-Mrs. Ed Nagel

Clam Chowder
1/4 lb salt pork
2 medium onions
2 medium potatoes
Cut potatoes and onions and boil in small amount of water. Cut pork in small cubes and fry until light brown. 1 can whole clams (I like the B & M brand), clean and cut same. 1 cup milk and 1 cup light cream. Combine all ingredients. Heat, but do not boil and serve. Salt & pepper to taste.
-Mrs. Ed Nelson

Elk’s Hash
1 can corned beef (broken up)
3 cups boiled potatoes (diced)
3 cups rich white sauce flavored with onion, celery, salt and chipped or diced parsley
Sauce should be medium thick. Combine in casserole, sprinkle with grated cheese and bake at 350F until it bubbles.
-Dorothy Davis Willette, Mrs. R. B. Gillespie

Corned Beef Dinner
1 (6oz) pkg macaroni
1 (12 oz) can corned beef
1/4 lb American cheese (cubed)
1 (10 1/2 or 11 oz) can condensed cream of chicken soup
1 cup milk
1/2 cup onion (chopped)
3/4 cup buttered bread crumbs
Cook macaroni in boiling, salted water; drain and rinse. Combine remaining ingredients, except bread crumbs and alternate with  layers of macaroni in greased 2 quart casserole. Top with 3/4 cup buttered crumbs. Bake in moderate oven (375F) 1 hour. Garnish with parsley and olive slices. Serves 6-8.
-Mrs. Douglas Morell, Mrs. Everett Holt

Jambalayah
Fry together:
6 slices bacon (diced)
1/2 cup (1/8 lb) diced, cooked ham
Add, then brown:
2/3 cup celery (diced)
1/2 cup onion (chopped)
1/2 cup green pepper (chopped)
Add:
1 small can tomato soup
1 Tbsp catsup
1 Tbsp Heinz Worcestershire sauce
1/2 cup water
Simmer 10 minutes, then add 2 cups (1/2 lb) fresh or canned shrimps. Continue simmering 20 min. Season to taste with salt. Serve over rice ring made as follows: Put cooked rice into a well buttered ring mold. Pour over 1/4 cup melted butter. Set in a pan of hot water and place in a moderate oven 30 minutes. When ready to serve remove from oven, loosen edges and turn carefully onto platter and pour the Jambalayah over the rice ring.
-Mrs. George Roadfeldt

Mock Chicken Casserole
4 Tbsp shortening
4 Tbsp flour
2 1/2 cup milk
Salt & pepper
1 (3oz) pkg potato chips
1 can tuna fish
1/2 cup mushrooms
Make white sauce of the shortening, flour, milk and seasonings. Cook until thick. Crush potato chips and flake fish. Combine everything, saving a few chips for the top. Pour into greased casserole. Sprinkle with remaining potato chips. Bake in moderate oven, 350F about 30 minutes, or until top is brown. Serves 4.
-Mrs. R. B. Ernst

Mock Chow Mein
3/4 lb veal
3/4 lb pork steak
1 onion
2 cups celery
1 small can mushrooms or mushroom soup
4 Tbsp soy sauce
1 cup rice
2 tsp salt
3 1/2 cups hot water
Pour hot water over rice. Let stand while preparing rest of dish. Fry cubed meat, onion and celery in 2 Tbsp butter and add to remaining ingredients. Bake 350F for 1 1/2 hours. Stir occasionally and add more water if necessary.
-Mrs. George Roadfeldt

Noodle Hot Dish
1 lb ground beef
1 cup onions
1 cup celery
1 can chicken soup
1 can mushroom soup
1 can milk
6 oz pkg egg noodles (uncooked)
1/4 lb salted cashew nuts
Brown meat. Add diced onions and celery. Mix all ingredients and bake in moderate oven 1 1/2 hours. Serves 6-8.
-Mrs. Harold E. Peterson

Sukiyaki
Cook 2 minutes in heavy fry pan:
2 Tbsp shortening
1 cup onions (sliced)
1 Tbsp sugar
1/4 cup soy sauce
Add 1/2 cup each: carrots, pineapple and celery, shredded. Add 1 cup veal or pork, either raw or leftover, cut up in strips. Cook until tender.
-Mrs. D. O. Bodien

Tuna Fish and Wild Rice Hot Dish
Wash thoroughly 1/2 cup of wild rice, then boil until done. Add 1 can tuna fish, 1/4 green pepper, sauteed in butter, 1 cup thick creamed sauce. Put in casserole, cover with buttered bread crumbs and bake.
-Mrs. Henry Hansen of Isanti, Minnesota

Tuna Cheese Hot Dish
Spread several slices of bread with butter. Lay buttered side down in casserole, (to cover bottom). Cover with 1/2 lb grated mild cheese and 1/2 can tuna. Place another layer bread. Place another 1/2 lb cheese and remainder of tuna. Mix 4 eggs, salt and 2 cups milk. Pour over the above. Let stand in refrigerator overnight. Bake 1 hour. Serve with mushroom soup diluted with milk as a sauce.
-Mrs. R. M. Moberg

Tuna Loaf
1 can mushroom soup
3/4 cup milk
3 egg yolks (beaten)
1 can tuna (1 cup)
1/4 cup blanched almonds
1/4 pkg Chow Mein noodles (about 2 oz)
3 egg whites (beaten)
Mix mushroom soup, milk, egg yolks, tuna and Chow Mein noodles together. Fold in egg whites. Sprinkle almonds on top. Bake in greased 8 inch pan for 35 minutes oven 350F. Put sliced mushrooms in white sauce and pour over hot dish when served. Recipe serves 8.
-Mrs. R. B. Gillespie

Tuna Pie
1 can tuna
1/2 cup cooked peas
1 cup cooked carrots (diced)
2 cups thick white sauce
Make your sauce and fold vegetables into it. Fold into the flaked tuna. Pour into buttered casserole and cover the top with mashed potatoes. Dot with butter and bake until golden brown.
-Mrs. John Gunderson

Yummy Hot Dish
Combine 2 lbs ground beef, seasoned with salt and pepper, 1 can tomato soup. Put in bottom of baking dish. Add 1 layer of each of the following: onions, celery, potatoes sliced raw; pour 1 can cream of mushroom soup and 1/4 cup milk on top. Bake 350F 1 hour or until vegetables are done.
-Mrs. George Starr

Quilter’s Recipes

Basil Lemonade (really limeade?…)
1/2 cup sugar + 1 cup water
4 whole basil leaves
4 limes, quartered
1/4 cup sweetened condensed milk
4 cups cold water
Garnish with basil, mint or watermelon stars*
Makes 1 1/2 quarts
Put sugar and water into a small saucepan. Bring to a boil. Remove from heat, stir in basil and chill. When cold, pour it into blender with limes, condensed milk and 2 cups cold water. Blend 4 seconds on high. Strain into pitcher. Rinse blender with 2 cups cold water, pour it through remains in the strainer into pitcher (to get rest of juice). Pour into glasses over crushed ice, garnish.
*To make watermelon stars: cut out stars with a cookie cutter type item; thread onto a wooden skewer. If you freeze them, stars will adhere to wood and won’t slide around on the skewer.
from susanbranch.com

Energy Bites
1 cup dry oatmeal, quick
1/2 cup peanut butter
1/4 cup mint chocolate chips
1/3 cup honey
1 Tbsp chica seeds*
1/4 tsp vanilla extract
1/4 tsp almond flavoring
(* can use chica seed/flax seed/ coconut flakes blend)
Mix everything together with a spoon. Cover, refrigerate 2-3 hours. Roll mixture into balls (a little smaller than golf balls). Put on a plate and freeze until firm. Store in a ziplock bag in the freezer.
-Rena Marketon, Park Rapids, MN

Cranberry Sloppy Joes
1 lb hamburger
1 cup celery, chopped
1 cup onion, chopped
1 cup bell pepper (1/2 regular & 1/2 semi hot)
1 can tomato soup
1 can whole cranberry sauce
pepper to taste
1/2 tsp oregano
buns, toasted
Cook first 4 ingredients in a skillet. Then stir in tomato soup, cranberry sauce, pepper and oregano. Simmer 20-30 minutes. Serve on toasted buns.
-Lael Koster, Osage, IA

“Lazy” Cake Mix Cookies “Bar”
1 box yellow or white cake mix
2 beaten eggs
5 Tbsp melted butter
2 cups M&Ms or mini chips
Grease bottom of 9×13″ cake pan. Mix cake mix, eggs and butter. Spread mixture evenly in pan. Bake at 350F for 20 minutes.
-Jean Meester,  Bigelow, MN

All of the above recipes are from the County Register of Eden Valley, Cold Spring and Waite Park-July – August 2014

Cabin Sandwiches

Overnight BBQ Beef Sandwiches
This is great for a crowd at the lake. Guests can help themselves when they are hungry. Caution: Make plenty, or the last ones may find an empty pot.
4-5 lb boneless pork or beef roast
1/2 cup water
1 onion, sliced or chopped
1 16oz bottle barbecue sauce
Buns or French bread
Cook roast with water in crockpot on low heat for 10-12 hours. Remove. Slice thin. Return to crockpot. Add onion and barbecue sauce.
Cook on low for another 4-6 hours. Serve on buns or French bread.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Hot Ham & Cheese Sandwiches
The key to this super sandwich is the spread. These sandwiches can be prepared in advance and refrigerated or frozen before baking. Good with potato salad.
1/2 cup (1 stick) butter or margarine
2 Tbsp prepared mustard
1 Tbsp poppy seed
1/2 Tbsp Worcestershire sauce
2 Tbsp minced onion
Sliced ham
6 slices Swiss cheese
6 sandwich rolls or rye buns
Combine first 5 ingredients. Open rolls or buns. Spread mixture on top and bottom, as for sandwich. Place ham and cheese in roll. Wrap individually in foil.
Bake in 350F for 15 minutes. Serve immediately. If frozen, thaw before baking.
For appetizers, use Pepperidge Farm Party Rolls. Without separating rolls, slice in half horizontally. Spread with butter mixture. Put ham and cheese on roll slices. Cut into individual servings, either before or after baking.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Grilled Cheese Apps
6 pieces of white or Italian bread
1 slice of cheddar cheese
1 slice of American cheese
1 slice of pepper jack cheese
Butter on side of all four slices of bread place. Place the buttered side down in a frying pan that is heated. As the butter begins to brown on the bread put a cheese slice onto two of the slices and use the empty slice as the top. Put a cover on the fry pan to allow the cheese to melt and then flip to make sure both sides are equally browned. Cut the sandwiches into quarters from corner to corner to make a triangle. then half each of those slices if the size of the bread will allow. Wrap these (and more) into foil and place in oven on low until ready to set out for sharing. These are fun with Bloody Marys at a group get together.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Spamwiches
This mixture can be made ahead and kept in the refrigerator, then used as a spread, hot or cold.
1 can Spam, cut up
1/4 cup processed cheese, cut up
1 small onion, cut up
1-2 dill pickles, cut up
3/4 cup mayonnaise
Blend all ingredients in blender or food processor. Spread on hot dog buns. Wrap individual buns in foil. Warm in 350F oven for about 15 minutes.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Tuna Cheese Melt
1 6 1/2 oz can tuna, drained
2 Tbsp finely chopped onion
2 Tbsp diced celery
2 Tbsp mayonnaise or salad dressing
1/4 tsp salt
1/4 tsp pepper
2 English muffins, split
4 slices tomato
4 slices cheese (Swiss or processed American)
Combine first 6 ingredients. Toast and butter the muffin halves. Layer on each: 1/4 of the tuna mixture, a tomato slice and a slice of cheese.
Bake, uncovered, at 350F for 5-7 minutes, or until cheese is melted. Serves 4.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Stovetop Hot Beef Sandwiches
This keeps well for later re-heating.
1 chuck roast
Beef bouillion cubes or instant granules
1 pkg dry onion soup mix
1 cup tomato juice
Brown roast over low heat. Add water to cover. Add bouillon – 1 cube or 1 tsp for each cup of water used.
Simmer for 3-5 hours or until most of liquid is absorbed, and meat can be easily shredded. Shred meat. Add soup mix and juice. Reheat. Serve on buns.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Minnetonka Steak Sandwich
A super-fast meal – try it with fresh sweet corn!
3 breakfast steaks (sirloin tip, sliced very thin)
French or sourdough bread
DIP:
1/2 cup butter
3 Tbsp Heinz 57 sauce
2 Tbsp sliced green onion
In saucepan, combine butter, sauce and green onion. Cook on low, until butter is melted and onion is soft.
In hot frypan, grill steaks for about 3 minutes (1 1/2 minutes on each side). Dip bread and steak into sauce before making open-faced sandwich. Serves 3.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Tuna Filled Buns
Make the filling at home and take it with you for the weekend.
1/4 lb cubed or shredded Cheddar cheese
3 hard cooked eggs, diced
1 can tuna
2 Tbsp diced green pepper (optional)
2 Tbsp diced stuffed olives (optional)
2 Tbsp diced sweet pickles (optional)
1/2 cup mayonnaise
6 buns
Combine all ingredients. Mix well. Place in 6 buns, and wrap each in foil.
Bake at 250F for 30 minutes. Filling is best when made the day before.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Relaxed Roast Beef Sandwiches
Fantastic for several meals at the cabin.
4 lb rolled, or rump, roast
Vegetable oil
1 pkg dry onion soup
3 beef bouillon cubes
2 cups boiling water
Brown beef roast in oil on all sides. Dissolve bouillon in water. Add onion soup. Pour over roast.
Roast in covered pan at 250F for about 3 hours, depending upon what doneness you desire. Cool meat. Slice thin. Put back into juice. (Be sure juice covers meat; add water, if necessary). Let meat marinade at least a day. May be made 3-4 days ahead of time and marinated in refrigerator, or may be frozen.
When ready to use, heat slowly on top of stove. Serve as an open-face sandwich, with sauce on the side. Serves 10-12.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Open Face Burger Spread
1 lb hamburger
1 tsp Worcestershire sauce
1 tsp oregano
Salt & pepper to taste
1 cup shredded Cheddar or American cheese
Mix all ingredients. Spread very thinly on 1/2 hamburger bun or English muffin.
Bake at 300F for 15-20 minutes. Watch carefully.
Makes 16 half bun servings.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Baked Souper “Sandwich”
1 1/2 lbs ground beef
1 small onion, chopped
1/2 cup chopped celery
1/2 tsp salt
4 cups herb-seasoned stuffing cubes
1 1/2 cups milk
2 eggs
1 10 1/2oz can cream of mushroom soup
1 tsp dry mustard
1 cup shredded Cheddar cheese
Brown the meat, onion and celery. Drain. Mix in salt. Put stuffing cubes in greased baking pan, 9×9″ or 12×8″. Top with meat. Beat milk, eggs, soup and mustard. Pour over meat. Sprinkle with cheese.
Bake at 350F, uncovered for 30-40 minutes or until knife inserted in center comes out clean. Cool for 5 minutes, and cut into squares. Serves 6.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Easy Pizzas
1 pkg English muffins, halved
1 jar pizza sauce or spaghetti sauce
1 pkg sliced pepperoni
1 pkg shredded Mozzarella cheese
Place muffin halves on cookie sheet. Spread with pizza sauce. Divide pepperoni among the muffins, covering the pizza sauce. Sprinkle cheese on top.
Bake at 300F for 15-20 minutes.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Open Faced Hamburgers
A good way to use up miscellaneous buns, bread, English muffins, etc. It’s also a real meat stretcher!
1/2 lb ground beef
1 small onion, chopped
2-3 Tbsp milk
1/2 tsp salt
Sprinkle of pepper
Bread or buns
Combine first 5 ingredients. Spread on buttered bread or bun halves, all the way to the edges. (You can also first toast the bread or buns on the bottom side under a broiler.)
Broil until browned. Serve with mustard or ketchup. Easy to make in multiples. Covers 4 bread or bun pieces.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Lake Superior Hamburger Goo
6 slices bacon, chopped
1 small onion, chopped
1 lb hamburger
1 10 1/2 oz can tomato soup
1 cup cubed Velveeta cheese
Hamburger buns
Saute bacon and onion. Add hamburger and brown. Drain fat. Add soup. Cool. Add cheese. Spread on halves of hamburger buns for open-faced sandwiches.
Bake at 350F for 15-20 minutes. Fills 16-20 bun halves.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Larry’s Juicy Hamburgers
These patties can be mixed, shaped and frozen for later use.
2 lbs hamburger
1/2 cup grated apple
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp Italian seasoning
2 eggs, beaten
1/2 cup cracker crumbs
Combine and blend all ingredients. Fry or broil to desired doneness. Serve on buns. Makes 10 patties.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Forgotten Beef
by Myrnetta Knudson -Kandi Coop Cookin’ 2008
Place one (1 lb) cubed round or sirloin steak in casserole. Sprinkle 1/2 – 1 pkg Lipton onion soup mix over meat and cover all with one (1) can Cheddar cheese soup. Bake covered at 250F for 6 hours or 350F for 4 hours. Serve over rice, noodles, mashed potatoes or bread slices.

Chicken ala King
-Kandi Coop Cookin’ 2008
1 small chopped green pepper
1 can mushroom pieces, drained
1/2 cup butter
1/2 cup flour
1 tsp salt
1/4 tsp pepper
1 1/2 cup milk
1 1/4 cup chicken broth
2 cups cooked chicken, cubed
1 jar pimentos (optional)
Cook & stir green peppers & mushrooms in butter, over medium heat, in a 3 quart kettle for 5 minutes. Stir in flour, salt & pepper. Cook over low heat, stirring constantly until bubbly. Remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimentos. Heat until hot (some shredded cheese ma be added, if desired). Serve over warm biscuits or mashed potatoes.

Pinto-Bean Chili Sandwich Spread
Ingredients
1 cup cooked pinto beans
1 tsp softened butter
1 Tbsp catsup
Dash of chili powder and onion
Directions
Drain and mash beans. Add remaining ingredients. Mix thoroughly and spread on bread.
By Donna Kasten of Springfield – Senior Prospectives

Super Wonderful Vegan BBQ Sloppy Joes
adapted from the Happy Herbivore – a family favorite
1 cup brown lentils (uncooked)
3 cups vegetable broth
1/2 onion, diced
2 – 4 cloves of garlic, minced
1 Tbsp apple cider vinegar
1 Tbsp yellow mustard
1/2 Tbsp worcestershire sauce (if you are vegan – use the vegan version)
1/2 Tbsp chili powder
1/8 tsp ground cinnamon
1/2 Tbsp barbecue seasoning (we use Penzey’s)
1/2 cup barbecue sauce (we use Famous Dave’s Sweet and Sassy)
Combine lentils and all but 1/2 cup of the broth in a medium saucepan. Bring to a boil. Lower the heat to medium low, cover the pan, and simmer for approximately 45 minutes or until cooked but not mushy. Once the lentils are cooked, set aside. Line a skillet with a thin layer of water. Once hot, add onions and garlic and cook for about 8-10 minutes over medium heat until softened. Add additional water, as necessary. Stir in cooked lentils, the remaining 1/2 cup of broth and other ingredients. Bring to a boil. Once boiling, lower the heat to medium-low and simmer for about 5 minutes, or until the sauce has thickened to your liking. * Season with salt to taste. Serve on bread. Note:* I use a potato masher to lightly mash the lentils so that it looks somewhat like ground burger. Also we top the mixture once it’s on a bun with burger chips and a little additional mustard. If you pile the mixture up you can get about 4 sandwiches. We generally get at least six to eight servings from this recipe as we like to have it not so thick.

Aunt Reva’s Bean Sandwiches
Ingredients
8 slices of bread
1 can pork and beans
8 slices of cheese
8 slices of raw bacon
Directions
Lay out slices of bread on a cookie sheet. Spread canned pork and beans over each slice. Place a slice of cheese over the beans and lay slices of raw bacon on top. Put the tray on the top rack of the oven under the broiler until the bacon is cooked and the cheese has melted. To reduce the fat, you can partially fry the bacon before putting it under the broiler.
By Janice Wagar of St. Paul – Senior Prospectives

Faux Spicy Sausage
-vegweb.com – topic 154030
1 1/2 cup vital wheat gluten
1/2 cups vegan chicken style stock powder
1/4 cup nutritional yeast
1 to 1 1/2 tsp salt
1 Tbsp ground sage
1/4 tsp cayenne pepper
1 cup water or veggie stock
2 capfuls of liquid smoke
1 Tbsp olive oil
Directions
1. Preheat oven to 325F.
2. In a large bowl, add the gluten stock powder, nutritional yeast, salt and cayenne pepper. Mix well.
3. To a smaller bowl, add the water, oil and liquid smoke.
4. Pour the wet into the dry and stir quickly. The gluten seizes up fast. Turn out onto a flat surface and knead for about 3 minutes.
5. Shape the dough into a log. Oil a large piece of foil and roll into a log. Twist the ends closed.
6. Place on a baking sheet and bake for 90 minutes.
7. When done, remove the foil, cool completely and store in plastic wrap in the refrigerator. Slice off what you need.

Recipes from Utility Companies

Tomato Bisque Soup
Saute 3/4 cup onion in 2/3 cup butter. Add 3/4 tsp dill seed, 1 tsp oregano. Add 1/4 cup flour and stir.
Add slowly:
3 cups chicken broth
3-4 cups canned chopped tomatoes
Add:
1 1/2 tsp salt
1/2 tsp white pepper
1/4 cup chopped fresh parsley
1/4 cup hone
Bring to a boil, simmer 15 minutes.
Add:
1 cup heavy cream
1/2 cup half  & half
Heat, do not boil.
-Agralite Electric Coop- Pope County

Tuna ‘N Pea Casserole
8 oz uncooked egg noodles
2 cans (10 3/4 oz ea) condensed cream of mushroom soup, undiluted
1/2 cup mayonnaise
1/2 cup 2% milk
2-3 tsp prepared horseradish
1/2 tsp dill weed
1/8 tsp pepper
1 cup frozen peas, thawed
1 can (4oz) mushroom stems and pieces, drained
1 small onion, chopped
1 jar (2oz) diced pimientos, drained
2 cans (6oz ea) tuna, drained and flaked
1/4 cup dry bread crumbs
1 Tbsp butter, melted
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, mayonnaise, milk, horseradish, dill and pepper. Stir in peas, mushrooms, onion, pimientos and tuna.
Drain noodles; stir into soup mixture. Transfer to a greased 2 quart baking dish. Toss bread crumbs and butter; sprinkle over top.
Bake, uncovered at 375F for 40-45 minutes or until bubbly. Yield 6 servings.
– From Taste of Home originally- Agralite Electric

Caramel Dipping Sauce
Buttery, delicious caramel sauce, perfect for dipping apples.
3/4 cup brown sugar
3/4 cup sugar
1/2 cup corn syrup
1/3 cup butter
2/3 cups whipping cream
Combine brown sugar, sugar, corn syrup and butter in a saucepan. Bring to a boil over medium heat, stirring often. When it gets to a boil that cannot be stirred down, cook 1 minute. Remove from heat. Stir in whipping cream. Return to heat until mixture comes back to a boil and cook one more minute. Pour into pint jars.
One way to know when this is done after you add the whipping cream is to look at the back of the spoon and if you still see sugar grains it is not done. When they disappear from the back of the spoon it is done. No candy thermometer needed.
Use this as a dip for apples, pineapple, pears, buttery cookies or graham crackers, etc. It is also good over ice cream.
-from http://www.thatsmyhome.com originally – Agralite Electric

Side Dishes from Dassel

Scalloped Potatoes Supreme
cooking potatoes sliced thin to fill casserole 2/3 full
1 Tbsp salt more if you like)
milk to cover potatoes (about 3 cups)
1 can cream of mushroom soup (or cream of celery soup, if preferred
1/4 cups chopped onions (optional)
1 cup cubed ham (for variation use cut up franks or small meatballs in place of ham)
4 thick slices American cheeese
Peel potatoes and slice thin, place in deep casserole or baking pan. Add salt and milk to cover potatoes, stir in soup, add ham cubes and onion; stir. Bake in 300F oven for 2 1/2 hours until potatoes are tender. When done add strips of cheese on top and return to 350F oven to melt cheese about 10-15 minutes. To vary time use a shallow pan, bake at 350F for 1 1/2 hours. Add cheese strips and bake 10-15 minutes longer.
-Marian Woetzel – Dassel Minnesota Covenant Church Cookbook

Curried Rice
1 1/2 cup rice
2 cups hot water
1/2 cup tomatoes
3/4 tsp salt
1/4 cup finely sliced onions
1/4 cup sliced green pepper
2 Tbsp melted butter
3/4 tsp curry powder
Wash and drain rice. Pour the hot water over it and place where it will remain hot but not cook for 45 minutes. Place remaining ingredients in a baking dish in a moderate oven (350F) for 1 1/2 hours or until done. At first there will be a preponderance of liquid but gradually the rice will absorb it. Remove the dish from the oven while the rice is till moist. Serves 4. Can be made without vegetables, using a touch of curry powder, butter and salt.
-Mrs. Oliver Dille – Dassel Minnesota Covenant Church Cookbook

Onion Rice
4 cups uncooked rice
2 pkg dried onion soup mix
1/2 tsp garlic salt
1/4 tsp celery salt
1/2 tsp coarse salt
1 tsp dried parsley
Mix all ingredients. Seal in air-tight container. Makes about 4 cups. Store in cool place up to six months.
-Charlotte Holmgren – Dassel Minnesota Covenant Church Cookbook

Butter Baked Rice
2 tsp salt
1 cup long grain rice
dash garlic salt
dash of Accent (MSG)
2 chicken or beef bouillon cubes
1 3/4 cups boiling water
snipped parsley
1/4 cups toasted slivered almonds
1/3 cup butter
Combine salt and 2 cups water. Bring to a boil and pour over rice. Let stand 20 minutes; rinse rice with cold water and drain. Melt butter in a skillet. Add rice, cook over medium heat, stirring frequently until butter is almost absorbed (about 5 minutes). Turn into 1 qt casserole; sprinkle with garlic salt and Accent. Pour broth made of the bouillon cubes and the 1 3/4 cups boiling water over the rice.Bake covered at 325F for 45 minutes, add parsley. Fluff with fork. Sprinkle with almonds. Bake uncovered 10 minutes longer.
-Norma Abbott – Dassel Minnesota Covenant Church Cookbook

Green Rice
1/2 cup melted butter
1/2 cup chopped onions
1 1/2 cup grated cheddar cheese
2 eggs, beaten
1 cup Minute rice
1 pkg frozen chopped spinach
salt to taste
2 cups milk
Mix all ingredients together. Pour into casserole and bake.
-Julie Schumann, Sue Hawkinson – Dassel Minnesota Covenant Church Cookbook

Barley Casserole
1 cup chopped onion
1 cup barley
2 cans beef broth
2 cans chicken broth
2 Tbsp dried parsley
2 tsp chives
1 pkg slivered almonds
2 cans mushrooms
Brown onions and barley in butter. Add to the rest of the ingredients and mix in casserole. Bake at 350F for 3 hours. Makes a large casserole.
-Landa Edlund Miller -Dassel Minnesota Covenant Church Cookbook

Dad’s Wild Rice Casserole
Wash 2 cups wild rice. Soak overnight in 2 quarts water. Fry 1/2 lb chopped bacon and 1 lb hamburger. Add 1 cup celery, 1 cup onions, 1 small green pepper, chopped, 1 tsp salt and 1/2 tsp pepper. Fry until about half done. Add wild rice to 3 qts boiling water and let come to boil. Shut off heat and elt stand 10 minutes. Drain. Add fried ingredients to rice. Mix with 1 can cream of mushroom soup. Bake 1 hour at 350F. Make in large covered dish.
-Landa Edlund Miller -Dassel Minnesota Covenant Church Cookbook

Ruthie’s Cole Slaw
6 cups shredded cabbage
2 carrots, shredded
1 green pepper, diced
3/4 cup oil
1 tsp celery seed
1/3 cup water
1/3 cup vinegar
1 cup sugar
1/4 tsp mustard seed
1 tsp salt
1 3oz pkg lemon jello
Pour oil over vegetables; let stand overnight. Bring to a boil the celery seed, water, vinegar, sugar, mustard seed, and salt. Dissolve Jello in hot mixture; cool. Keep covered to prevent forming a scum. When cool, mix with vegetables and store in refrigerator.
-Mrs. Leon (Ruth) Anderson, Marion, South Dakota-Dassel Minnesota Covenant Church Cookbook

Deanna’s Potato Salad
6 potatoes, cooked, cut up
3 hard boiled eggs, cut up
1 cucumber, sliced
1 onion, diced
3 stalks celery, chopped
1/2 cup French dressing
salt & pepper
salad dressing
Toss potatoes, eggs, cucumber, onion and celery together. Marinate in the French dressing about 1/2 hour. Salt and pepper to taste. Mix with salad dressing and chill.
-Deanna Hoversten -Dassel Minnesota Covenant Church Cookbook

24 Hour Cabbage Salad
1 medium head of cabbage, shredded
1 small onion, grated
1 green pepper, diced fine
6 stuffed olives
1/2 cup sugar
1 cup white vinegar
1 tsp salt
1 tsp celery seed
1 tsp prepared mustard
1/2 tsp pepper
1/2 cup salad oil
Prepare vegetables, place in a large bowl. Sprinkle sugar over the mixture. Make dressing by mixing together remaining ingredients; boil for 3 minutes. Pour, while hot, over cabbage; stir. Let stand 24 hours in refrigerator before serving. Keeps several days.
-Gladys Nordstrom -Dassel Minnesota Covenant Church Cookbook

Overnight Cabbage Salad
1 large head cabbage, shredded
1 green pepper, diced
2 large onions, chopped
2 Tbsp salt
1 1/2 cup boiling water
1 cup vinegar
1 cup sugar
1 small jar pimento, chopped
1 tsp celery seed
1 tsp mustard seed
Combine cabbage, green pepper and onions. Sprinkle with salt and pour the boiling water on. Steam for 1 hour, then squeeze as dry as possible. Mix the vinegar, pimento, sugar, celery and mustard seeds. Add to the cabbage mixture. Refrigerate overnight. This salad keeps indefinitely.
-Corrine E. Hallquist -Dassel Minnesota Covenant Church Cookbook

Creamy Cole Slaw a la Byerly
1 1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup sugar
1 tsp celery seed
2 tsp salt
1/4 tsp pepper
2 Tbsp vinegar
1/4 cup minced onion
8 cups shredded cabbage (1 medium head)
Combine sour cream, mayonnaise, sugar, celery seed, salt, pepper, vinegar and onion. Pour this dressing over shredded cabbage; toss. Chill before serving. Serves 12-14.
Variations: Add 1 8 1/2 oz can crushed pineapple, drained or 1 cup raisins or 2 green pepper, chopped or 1 cup grated carrots or radishes or 1 cup peanuts or 1 apple, chopped.
-Dassel Minnesota Covenant Church Cookbook

Ollie’s Coleslaw
6 cups finely shredded cabbage
1 cup grated carrots
1/2 cup chopped green pepper
2/3 cup mayonnaise
2 Tbsp sugar
1 1/2 tsp salt
1/2 tsp celery salt
2 Tbsp lemon juice
In a large bowl, combine the vegetables. Blend together mayonnaise, sugar, salt, celery seed and lemon juice. Pour over vegetables and mix well. Chill before serving. Makes 6 servings.
-Mrs. Ollie Amundson -Dassel Minnesota Covenant Church Cookbook

Cole Slaw a la Pratt
1 medium cabbage
1 tsp salt
1 carrot, grated
1 green pepper, chopped
1 cup vinegar
1/4 cup water
2 cups sugar
1 tsp mustard seed
1 tsp celery seed
Shred head of cabbage; mix with salt and set for an hour. Squeeze out extra moisture. Add carrots and green pepper. Combine vinegar, water, sugar, mustard and celery seed in saucepan; bring to boil and boil 1 minute. Cool to lukewarm and pour over cabbage mixture. Mix well. May be placed in containers and frozen. (Note from Lorraine Pratt – I often put cabbage, carrot and green pepper in blender to chop quickly.)
-Lorraine Pratt -Dassel Minnesota Covenant Church Cookbook

Frozen Cole Slaw
1 medium head cabbage, shredded
1 medium green pepper, chopped
3 or 4 carrots, shredded
1 cup vinegar
2 cup sugar
1 tsp celery seed
1 tsp dry mustard
1/4 cup water
Shred cabbage; add 1 tsp salt. Cover with water and let stand for 1 hour. Drain off liquid and add pepper and carrots. Make dressing by combining remaining ingredients; boil 1 minute, cool to lukewarm. Pour dressing over slaw, mix well, freeze in serving size containers or use double freezer bags. Add onion when ready to eat. Makes about 6-7 heaping 2 cup bags.
-Marlene Dahlgren -Dassel Minnesota Covenant Church Cookbook

Three Bean Salad
1 can green beans, drained
1 can yellow beans, drained
1 can kidney beans, drained
1 cup cider vinegar
1 Tbsp Worcestershire sauce
1 tsp barbecue sauce
1/2 cup minced green pepper
1/2 cup minced onion
1/2 cup salad oil
3/4 cup sugar
1 tsp salt
1/2 tsp pepper
Place drained beans in glass bowl. Add green pepper and onion. Mix oil and vinegar with sugar, salt, pepper, etc. Pour over bean mixture and toss. Refrigerate in covered bowl until served (overnight).
-Mrs. Nystrom -Dassel Minnesota Covenant Church Cookbook

Vegetable Salad
1 cup vinegar
1/2 cup salad oil
1 1/2 cup sugar
2 cloves garlic, minced
1 can peas, drained
1 can pimento, drained
1 green pepper, diced
1 can yellow beans, drained
1 can green beans, drained
1 can kidney beans, drained
1/2 onion, minced
6 stalks celery, sliced
1 fresh cucumber, sliced and ribbed
Mix vinegar, oil, sugar and garlic together; let stand overnight. Remove garlic; drain vegetables and add to dressing mixture.
-Charlotte Lindholm -Dassel Minnesota Covenant Church Cookbook

Carrot Salad
5 cups carrots, sliced and cooked 15 minutes
1 onion, sliced thin
1 green pepper, sliced thin
1 can undiluted tomato soup
1 tsp dry mustard
1 tsp salt
1 tsp pepper
1 cup sugar
1 cup vinegar
1/2 cup vegetable oil
1 Tbsp Worcestershire sauce
Mix together; refrigerate. Keeps well. 8-10 servings
-Sandy Crayford, Marlene Swanson -Dassel Minnesota Covenant Church Cookbook

Asparagus Soup Salad
1 can asparagus soup, undiluted
1 pkg lime jello
1 8oz pkg cream cheese
1/2 cup water
1/2 cup Miracle Whip
1 cup finely chopped celery
3/4 cup finely chopped green pepper
2 Tbsp finely chopped onion
1/2 cup finely chopped pecans (optional)
Heat soup to boiling. Remove from heat; add Jello; blend well. Add cheese and water; blend well. Add vegetables.
-Marlene Dahlgren -Dassel Minnesota Covenant Church Cookbook

Green Bean and Cauliflower Salad
2 cans cut green beans
1 medium head raw cauliflower
1 cup black or stuffed olives, sliced
1/2 bottle creamy Italian dressing
1 cup sour cream
onion to taste
Drain beans. Cut cauliflower into fairly thin slices. Add remaining ingredients and toss lightly. Chill 4-6 hours. Before serving, line serving bowl with lettuce leaves.
-Mary Jo [Bengtson] Kjell -Dassel Minnesota Covenant Church Cookbook

Oriental Vegetable Salad
1/2 cup sugar
1/2 cup vinegar
1 can French cut green beans
1 pkg frozen peas
1 cup sliced celery
1 cup sliced mushrooms
1 cup sliced water chestnuts
1 cup chop suey vegetables
1 onion, sliced
Mix all together and refrigerate overnight or several hours. Serve topping with Hidden Valley salad dressing or serve over tomatoes.
-Clarice Swanson -Dassel Minnesota Covenant Church Cookbook

Layered Green Salad
1 head lettuce, torn in bite-size pieces
2/3 cup chopped celery
2/3 cup chopped green pepper
1 bunch chopped green onions, tops and all
1 10-oz pkg frozen green peas, uncooked
2 cup mayonnaise (not salad dressing – like Miracle Whip)
2 tsp sugar, sprinkle over mayonnaise
1 4oz pkg grated cheddar cheese
Place vegetables in a bowl or pan in the order given, and keep in layers. Do not toss! Cover with mayonnaise, sugar and cheese. Keep covered with foil and refrigerate for 24 hours. Bacon bits and/or 1/2 cup shredded carrots may be added.
-Millie Anderson, Grace Mattson, Della Bengtson -Dassel Minnesota Covenant Church Cookbook

Overnight Lettuce Salad
1 head lettuce, broken up
2-3 cups finely cut celery
2 small cans water chestnuts
1 box frozen peas (unthawed)
3 bunches table onions, sliced thin
2 cups mayonnaise
2 Tbsp white sugar
bacon chips
shredded cheddar cheese
Put all vegetables in large flat bowl or pan, layering in order.* Cover completely with the mayonnaise, sprinkle with sugar and cover all tightly and refrigerate at least 8 hours. Before serving sprinkle with bacon chips and shredded cheese.
-Betty Anderson, Joyce Carlson -Dassel Minnesota Covenant Church Cookbook
*Blogger Note: This looks really great in a tall glass bowl.

Overnight Layered Green Salad
Use a large shallow serving dish. Cut one head of lettuce, medium size. Top with 1/2 cup thinly sliced green onion, 1 cup thinly sliced celery, and 1 cup (8oz) water chestnuts, drained and sliced. Open 1 10-oz pkg frozen peas; break apart peas and sprinkle with 2 tsp sugar, 1/2 cup grated Parmesan cheese, 1 tsp seasoned salt, and 1/4 tsp garlic powder. Cover and chill in refrigerator as long as 24 hours. Just before serving sprinkle salad with 3 hard-cooked eggs (chopped), and sprinkle bacon bits around the edge. To serve, use spoon to go down so that they get the various layers. Can also use tomatoes along the edge for color. Serves 10.
-Mrs. Delmond Borg -Dassel Minnesota Covenant Church Cookbook

Marinated Vegetables
cherry tomatoes
raw cauliflower
celery
carrots
ripe olives
raw mushrooms
radishes
1 8-oz bottle Italian dressing
Put vegetables in a bowl, pour dressing over. Let marinate at least overnight. Keeps well.
-Sandy Crayford -Dassel Minnesota Covenant Church Cookbook

Vegetable Salad by Dille
2 pkg frozen peas, cooked
5 large grated carrots
5-7 stalks celery, grated fine
1 large Bermuda onion, chopped fine
crisp fried bacon pieces
Dressing:
1 cup Miracle Whip
1/2 pt sour cream
Make dressing by combining Miracle Whip and sour cream. Place vegetables in large bowl in individual layers, with dressing layer in between each. Top with dressing and bacon pieces. Serves 12.
-Mrs. Ollie Dille -Dassel Minnesota Covenant Church Cookbook

Molded Creamy Vegetable Salad
1 large lemon jello
2 cups hot water
1 large pkg cream cheese
1 cup shredded carrots
1 cup chopped celery
1 cup crushed pineapple
1 cup nuts
1 envelope whipped topping or whipped cream
Dissolve Jello in hot water. Dissolve cream cheese in hot water. Cool, add carrots, celery, pineapple and nuts. Fold in whipped topping. Set in refrigerator.
-Nellie Nystrom-Dassel Minnesota Covenant Church Cookbook

Potato Salad by Dorothy
1/4 cup vinegar
1/4 cup water
1/4 cup sugar
1/4 tsp salt
2 eggs, well beaten
1 cup salad dressing
4 cups cubed, cooked, cooled potatoes
2 hard cooked eggs, chopped
1 Tbsp minced onion
Combine first six ingredients, bring to a boil. Reduce heat, add beaten eggs. Cook till thick. Beat in salad dressing. Toss together with other ingredients. Chill.
-Dorothy Nordberg -Dassel Minnesota Covenant Church Cookbook

Raw Broccoli Salad
1 head broccoli, washed and cut up
1 or 2 pkg frozen peas
1/2 cup real mayonnaise
1/2 cup Miracle Whip
2 Tbsp sugar
2 Tbsp vinegar
dash salt
Mix and chill.
-Grace Mattson -Dassel Minnesota Covenant Church Cookbook

Sauerkraut Salad
1 qt sauerkraut, drained
1 jar pimento, chopped
1 green pepper, chopped
1 cup celery, chopped
1 cup onion, chopped
1 cup sugar
1/2 cup vinegar
Mix and let stand 2 days in refrigerator.
-Marlene Dahlgren -Dassel Minnesota Covenant Church Cookbook

Namasee (Good crisp Japanese salad to serve with Oriental meals!)
2 cucumbers
2 carrots
3 stalks celery
1 tsp salt
1 Tbsp honey or sugar
1/2 Tbsp salt
1/4 cup white vinegar
Halve cucumbers lengthwise. Slice cucumbers and celery into thin diagonal strips (cucumber is best sliced with grater). Grate carrots. Sprinkle vegetables with salt and let stand 30 minutes; then drain brine from vegetables. Combine honey or sugar, salt and white vinegar. Pour over vegetables and serve.
-Sharon Melvie -Dassel Minnesota Covenant Church Cookbook

Taco Salad #1
1 head lettuce
2 tomatoes
1 onion
1 can kidney beans
1 1/2 lb hamburger
1 8-oz pkg cheddar cheese
1 pkg Doritos taco chips
1 envelope taco seasoning
1 bottle Western French dressing
Brown hamburger and onion. Drain on paper towels. Rinse and drain kidney beans. Grate cheese. Cut up tomatoes and tear lettuce. Crush taco chips. Mix taco seasoning with hamburger. Add beans, tomatoes, lettuce and cheese. Add chips and dressing just before serving so everything is crisp.
-Jeannette M. Anderson -Dassel Minnesota Covenant Church Cookbook

Taco Salad #2
1 head lettuce, chopped
1 8-oz pkg cheddar cheese, shredded
1 1/2 lb hamburger
1 medium onion
4 medium tomatoes, chopped
1 cup mayonnaise
1 cup taco sauce
Brown hamburger and drain; cool. Mix with remaining ingredients. Just before serving add one bag taco chips. This can also be used as a dip. Leave chips out and use them for dipping into salad (dip).
-Delores Mathwig -Dassel Minnesota Covenant Church Cookbook

Mexican Salad
1 3-oz pkg lemon Jello
1 1/2 cup boiling water
2 Tbsp sugar
1 tsp salt
1/4 cup vinegar
1 level tsp chili powder
2 cup shredded cabbage
1 cup thinly sliced celery
1/2 can sweet red pimento
green pepper, if desired
1 large unpeeled red apple, diced fine
Dissolve Jello in water. Add sugar, salt, vinegar, chili powder. Cool til syrupy and add cabbage, celery, pimento, apple. Pour into a mold and set. Serves 6.
-Lillian Carlson -Dassel Minnesota Covenant Church Cookbook

Chicken Salad #1
1 chicken, cooked, cut into pieces
3 or 4 carrots, grated
1 small onion, chopped
2 hard cooked eggs, chopped
1 cup salad dressing
1 can shoestring potatoes
salt to taste
almonds or cashews, optional
Mix chicken, carrots, onions, eggs and salt. Add salad dressing to moisten. Before serving, add the nuts and potatoes. Serves about 8.
-Mayme Boreen -Dassel Minnesota Covenant Church Cookbook

Chicken Salad #2
2 good sized chickens
4 Tbsp salad oil
4 Tbsp orange juice
4 Tbsp vinegar
2 tsp salt
3 cups mandarin orange sections
3 cups pineapple tidbits
3 cups green grapes
2 cups slivered almonds, toasted
3 cups diced celery
2 1/2 cups raw rice
1 qt mayonnaise
Cook chickens until tender. Remove meat from bones and cube. Mix together salad oil, orange juice, vinegar and salt. Marinate chicken in refrigerator. Then add the fruits, nuts and celery. While chicken is marinating, cook rice until tender in boiling salted water. Drain and blanch with cold water. Add drained rice to salad, toss with mayonnaise. Makes 25 servings.
-Charlotte Lindholm -Dassel Minnesota Covenant Church Cookbook

Delicious Salad
1 cup grated carrots
1 cup diced celery
1/2 tsp grated onion
2 cans white tuna fish
1/2 pt. salad dressing
2 hard boiled eggs, chopped
1 #2 1/2 can shoestring potatoes
Mix all ingredients except shoestring potatoes together and set in refrigerator until cool. Add the shoestring potatoes just before serving. It’s crunchy and delicious.
-Mary Jo [Bengtson] Kjell -Dassel Minnesota Covenant Church Cookbook

Tuna Rice Salad
3 cups cooked rice (1 cup raw)
1 cup grated carrots
1 pkg frozen peas, cooked
2 Tbsp pimentos, diced
1 cup diced cheese (processed American)
1 Tbsp minced onion
1 or 2 cans of tuna, chunk or grated
3/4 cup mayonnaise or salad dressing
salt to taste
Mix all ingredients together. Chill. Serve on lettuce or other salad greens or with deviled eggs. Diced ham could be used instead of tuna.
-Della Bengtson -Dassel Covenant Church Cookbook

Tuna Pineapple Toss
1 6 1/2 oz can tuna
1 can pineapple chunks, well drained
1 can chow mein noodles
1 small head lettuce
mayonnaise to moisten
Drain tuna and break into chunk size pieces. Add pineapple. Sprinkle with small amount of salt. Marinate with small amount of mayonnaise for 30 minutes. Just prior to serving, toss marinated mixture with shredded head lettuce and chow mein noodles. Serve immediately in lettuce cups or bed of endive or other greens.
-Julie Schumann -Dassel Covenant Church Cookbook

Applesauce Salad
2 3/4 or 3 cups applesauce
1 12 oz can 7UP
1 large or 2 small pkg lime Jello
2 oz water
Heat applesauce. Turn off burner and put in dry Jello. Add 7UP and 2 oz water. At Christmas time I put in Maraschino cherries.
-Anna Marie Johnson -Dassel Covenant Church Cookbook

Blueberry Molded Salad
2 3-oz pkg Jello, 1 lemon and 1 cherry or black raspberry
2 cups boiling water
1 Tbsp lemon juice
1 can Wilderness blueberry pie mix
Dissolve Jello in boiling water. Add lemon juice. Cool until it begins to thicken. Add blueberry mix. Pour into mold and refrigerate. Unmold and serve with whipped cream or dressing if desired.
-Carol Edlund -Dassel Covenant Church Cookbook

Gifta (Swedish)
1 lb cranberries
2 cups sugar
2 cups water
2 cups whipping cream
2 cups crushed saltine crackers
3-4 Tbsp melted butter
Boil cranberries in water until soft and skins have popped. Add sugar and bring to boil. Then chill thoroughly. Prepare about 2 cups crushed saltine crackers with melted butter. Whip cream. Sweeten to flavor. Cover bottom of glass bowl with half the crushed crackers, then a layer of cranberries, then a layer of whipped cream. Repeat process again. This dish is very good served with a  menu consisting of fowl or pork.
-Alyce Hintzen -Dassel Covenant Church Cookbook

Blueberry Lime Salad
5 cup mold
1 1/2 cup frozen limeade
1 3-oz pkg lime gelatin
1 cup whipping cream, whipped
1 cup frozen or fresh blueberries, drained
Bring 1 cup of the limeade to a boil. Dissolve gelatin in hot limeade. Stir in remaining limeade. Chill until slightly thickened. Beat with a mixer until light and fluffy. Fold in whipping cream and blueberries. Pour into mold and chill until set.
-Dassel Covenant Church Cookbook

Layered Cherry-Cheese Mold
1 envelope unflavored gelatin
1 Tbsp lemon juice
1 3-oz pkg cherry flavored gelatin
3/4 cup boiling water
1 Tbsp lemon juice
1 21-oz can cherry pie filling
1 2-oz pkg dessert topping mix
2 3-oz pkg cream cheese, softened
In saucepan soften unflavored gelatin in 1 cup cold water. Heat and stir till dissolved. Stir in 1 Tbsp lemon juice. Cool. Meanwhile, dissolve cherry-flavored gelatin in the boiling water. Stir in the 1 Tbsp lemon juice and pie filling. Pour about 1/4 of the cherry mixture into a 6 1/2 cup mold. Chill till almost firm. Leave remainder of cherry mixture at room temperature. Prepare dessert topping mix according to package directions. Beat in cream cheese. Fold in cooled unflavored gelatin. Spoon about 1/3 of white mixture over almost-firm cherry layer. Chill till almost firm. Leave rest of white mixture at room temperature. Top almost firm white layer with another 1/4 of the cherry mixture. Chill till almost firm. (To hasten chilling, place in freezer for about 10 minutes. Watch carefully so that gelatin does not become too firm.) Repeat with remaining white and cherry mixtures, chilling after each layer and ending with cherry layer. Chill till firm. Makes 8 servings.
-Landa Edlund Miller -Dassel Covenant Church Cookbook

Cranberry Mold
2 cups cranberries
2 cups sugar
1/2 cup water
1 pkg lemon gelatin
1/2 cup boiling water
1 cup chopped walnuts
1 cup diced celery
Grind cranberries, add sugar; cook in water about 5 minutes. Pour this over lemon gelatin which has been dissolved in boiling water. When cooled and thickened, add walnuts and celery. Pour into a ring mold that has been rinsed with cold water. Serves 10.
-Charlotte Holmgren -Dassel Covenant Church Cookbook

Molded Cranberry Salad
2 cups cranberries
1 orange
1 pkg lemon Jello
1 cup celery
1/2 cup chopped nuts
1 cup sugar
1 cup boiling water
pinch of salt
Grind whole orange and cranberries. Dissolve Jello in boiling water. Add sugar and stir until dissolved. When syrupy, add rest of ingredients. Pour into molds. Makes about 8 molds.*
-Dorothy Blackwood -Dassel Covenant Church Cookbook
* blogger note: these are small personal molds (about 1 cup each).

Cranberry Salad
3 cup cranberries, ground
1 can crushed pineapple, drained
1/2 cup sugar
2 cups miniature marshmallows
2 cups whipped cream
Mix first 4 ingredients and chill overnight. Fold in whipped cream. Add nuts if desired.
-Darlene Wuotilla -Dassel Covenant Church Cookbook

Cranberry Cheese Ribbon Salad
1 envelope unflavored gelatin
1 cup cold water
1 3-oz pkg strawberry flavored gelatin
3/4 cup boiling water
1 14-oz jar cranberry orange relish
1/4 cup lemon juice or ReaLemon
1 Tbsp grated orange rind
1 8-oz pkg cream cheese, softened
1 4-1/2 oz container frozen non-diary whipped topping, thawed
In small saucepan, sprinkle gelatin over cold water to soften; heat and stir until gelatin dissolves. Remove from heat; set aside. Dissolve flavored gelatin in boiling water, stir in relish, lemon juice and orange rind until fluffy; blend in topping. Add unflavored gelatin mixture; mix well. Spoon evenly over cranberry mixture. Chill about 3 hours or until set. Garnish as desired. Serves 12.
-Lois (Carlson) Engel -Dassel Covenant Church Cookbook

Lime Mold
2 tsp unflavored gelatin
2/3 cup cold water
2 3-oz pkg lime flavored gelatin
2 cups boiling water
1 quart vanilla ice cream
1 8-1/2 oz can crushed pineapple, drained
2 cups miniature marshmallows
6 Tbsp milk
1 cup dairy sour cream
2/3 cup chopped walnuts
Soften unflavored gelatin in cold water. Dissolve lime gelatin in boiling water. Add softened gelatin and stir until dissolved. While hot, stir in vanilla ice cream and pineapple. Meanwhile, melt marshmallows with milk. Remove from heat. Fold in sour cream and walnuts. Add to gelatin mixture; blend well. Pour into 2 quart mold. Chill until set.
-Dassel Covenant Church Cookbook

Grape Ring Salad
2 pkg lemon Jello
2 cups hot water
1 6-oz can frozen grape juice
1 cup cold water
1 cup heavy cream, whipped and sweetened
1 can mandarin oranges, drained
1 small can pineapple chunks, drained
1 sliced bananas
1 cup marshmallows
Dissolve Jello in hot water. Add grape juice and cold water and mix well. Put into an oiled ring mold and chill until firm. Mix remaining ingredients together. To serve, unmold the grape ring on a large plate. Fill center with the fruit filling. Garnish with cherries, orange sections, etc.
– Gladys Nordstrom -Dassel Covenant Church Cookbook

Fresca Salad
1 pkg lemon Jello
1 pint bottle Fresca
1 envelope Dream Whip
3 oz pkg cream cheese
1 cup pineapple tidbits, drained
1/2 cup maraschino cherries, chopped
1/2 cup walnuts, chopped
1 cup colored marshmallows
Dissolve Jello in 1 cup hot Fresca. Add 3/4 cup to cool. Let stand until set. Whip separately Dream Whip and cream cheese; add together. Whip Jello and combine with Dream Whip. Add other ingredients. Let set.
-Landa Edlund Miller -Dassel Covenant Church Cookbook

Lemon Pear Salad
2 pkgs lemon Jello
2 1/2 cups hot water
1 cup pear juice
1 8-oz pkg cream cheese, softened with hot Jello
1 cup mashed pears
Mix all ingredients in order given. Mold. Fill center with fruit.
-Evie Greenley -Dassel Covenant Church Cookbook

Lime Jello Mold
1 3-oz pkg lime Jello
3/4 cup boiling water
1/2 pint whipping cream
1 cup cottage cheese (or 1 3oz pkg cream cheese, softened)
1 cup crushed pineapple, drained
Dissolve Jello in water. Put in refrigerator. When partially set, remove and whip until frothy. Whip cream. Fold in whipped cream, cottage cheese and pineapple. Place in mold or serving bowl.
-Ann Kuefner -Dassel Covenant Church Cookbook
-Mrs. Harris Amundson adds 1/4 cup sugar
-Mrs. Roy Wiberg adds 1/2 cup nuts

Salad!
1 3-oz pkg lime or lemon Jello
1 cup boiling water
1 3-oz pkg cream cheese
1 cup chopped celery
1 cup grated carrots
1 cup nuts, chopped
1 small can crushed pineapple, drained
1 cup cream, whipped
Dissolve the Jello in the boiling water and then add the cream cheese. Mix in the remaining ingredients and put in mold or in a pan and refrigerate until set. Unmold to serve. If a pan is used, cut in squares to serve.
-Marilyn Frederickson -Dassel Covenant Church Cookbook

Lime and Cheese Salad
6 cup mold
1 3-oz pkg lime Jello
1 cup hot water
1 3-oz lemon Jello
1 cup hot water
1 small can or 1 cup crushed pineapple
1 cup cream, whipped
1 3-oz pkg cream cheese
Dissolve lime Jello in hot water and cool; add pineapple and let set in mold. For second layer, dissolve lemon Jello in hot water, add cream cheese, let cool and fold in whipped cream. Pour onto first layer and let set.
-Julie Schumann -Dassel Covenant Church Cookbook

Lime Pineapple Salad
Ring Mold
2 1/2 cup (#2 can) crushed pineapple
1 3-oz pkg lime jello
2 3-oz cream cheese
1/3 cup chopped pimento
1 cup cream, whipped
1 cup diced celery
1 cup nuts, cut up
Heat pineapple to boiling point. Add gelatin and stir to dissolve. Chill until partially set. Soften cream cheese. Stir in pimento, add to gelatin mixture and blend. Fold in whipped cream, celery, and nuts. Mold in ring mold.
-Goldie Nordstrom -Dassel Covenant Church Cookbook

Salad! #2
1 cup milk
16 marshmallows
3-oz pkg dry lime or raspberry Jello
6 oz cream cheese
1 can crushed pineapple with juice
1 cup cream, whipped
Melt together milk and marshmallows. Stir in Jello. Add remaining ingredients.
-Dassel Covenant Church Cookbook

Microwave Jello Supreme
1 lrg pkg orange Jello
2 cups water
1 8-oz pkg cream cheese
2 1/2 cups (1 #2 can) crushed pineapple
1 cup water
Place 2 cups water in dish. Heat to boiling. Add Jello; add cream cheese. Heat until cheese is melted; stir. Add pineapple with juice; add 1 cup water. Chill.
-Sharon Hultgren -Dassel Covenant Church Cookbook

Christmas Salad
1 large ring mold
2 pkg lime Jello
2 cup boiling liquid (use part pineapple juice)
1 pint cream, whipped
1 large pkg Philadelphia cream cheese
1 large can crushed pineapple
a little green food coloring
Dissolve Jello in boiling liquid. Let set until you can beat it. Add whipped cream, cream cheese, crushed pineapple, and green food coloring. Mold in ring mold.
Topping
1 box Danish Junket, raspberry or strawberry flavor
1 pkg frozen raspberries or strawberries
Cook junket with 1 cup water. Add fruit and juice. Serve in small bowl in center of salad ring as a dressing.
-Dassel Covenant Church Cookbook

Sea Foam Salad
2 6oz pkg lemon or lime juice
2 cups boiling water
2 cups cold water
8oz pkg cream cheese, room temp
1/2 pint half and half cream
1 cup pear juice
4 1/2 canned pears, cut up
1 cup crushed pineapple, drained
1 can mandarin oranges, drained
Mix Jello with water and let it start to jell. Soften cheese and place in mixer. Add half and half, beating until smooth, gradually adding pear juice. Add chopped fruit and mix slowly by hand. Mix fruit mixture to partially set Jello. Mix thoroughly until bubbles disappear. Fill mold or bowl. Refrigerate. Serves about 25.
-Mrs. Daryl Wessman -Dassel Covenant Church Cookbook

Health-Wise Salad
9×5 loaf pan
1 env low calorie orange gelatin
1 cup hot water
1 cup cold water (or ice cubes)
1 cup grated carrots
1/2 cup very finely chopped celery
Topping:
2 Tbsp mayonnaise
1 Tbsp milk
Dissolve gelatin in hot water, add cold water and stir. Add carrots and celery, chill until partially set. Stir once to distribute vegetables. Pour into loaf pan. Chill until set. Serve on lettuce leaf with topping made by stirring the mayonnaise and milk together. Use 1 tsp per serving. Double recipe for a 9″ square pan. Great for no-sugar or weight-loss diets. Serves 4-6.
-Marian Woetzel -Dassel Covenant Church Cookbook

Orange Sherbet Salad
6 oz orange Jello
1 cup boiling water
1 cup orange juice
1 quart lemon sherbet
1 can mandarin oranges
Dissolve Jello in water; add orange juice and sherbet. Beat with mixer until smooth. Add mandarin oranges and pour into mold. Serve with the following dressing:
Fluffy Orange Dressing
2 3-oz pkg cream cheese
1/4 cup orange juice
1 Tbsp sugar
1 Tbsp orange rind
Beat cream cheese and juice until smooth and creamy. Add sugar and rind. Store in refrigerator.
-Gen [Anderson} Nestler, Ketchikan, Alaska -Dassel Covenant Church Cookbook

Orange Jello Salad
2 small pkg orange Jello
2 cups boiling water
1 pint orange sherbet
1 small can mandarin oranges, drain and save juice
Dissolve Jello in boiling water. Immediately add orange sherbet and stir until all sherbet has dissolved. Add 1/2 cup juice of oranges. When gelatin is set, mix in mandarin oranges and place in mold. Fill center of mold on plate with:
1 cup small marshmallows
1 cup pineapple, drained
1 cup mandarin oranges, drained
1 cup coconut
1 cup sour cream
Mix all ingredients together and place in refrigerator 4-5 hours.
-Ruth Hanson, Betty Anderson, Anna Marie Johnson -Dassel Covenant Church Cookbook

Purple Lady Salad
2 quart ring mold
1 large pkg raspberry Jello
1 cup hot water
1 lb can blueberries with syrup
1 small can crushed pineapple, not drained
1 cup finely chopped pecans
1/2 pint whipping cream
Dissolve Jello in water. Add fruit. Refrigerate until almost set. Add pecans and whipped cream. Refrigerate.
-Marilyn Frederickson -Dassel Covenant Church Cookbook

Rhubarb Salad
1 pkg strawberry Jello
1 pkg lemon Jello
2 cups hot water
1 cup crushed pineapple with juice
1 cup strawberries with juice
1 cup cooked rhubarb
Mix all ingredients in order given.
-Evie Greenley -Dassel Covenant Church Cookbook

Fresh Peach Salad
3 pkg lemon Jello
4 1/2 cups hot water
1/3 cup sugar
2 Tbsp lemon juice
5-6 fresh peaches, sliced
Mix Jello, hot water, sugar and lemon juice. Add sliced peaches.
-Evie Greenley -Dassel Covenant Church Cookbook

Peach Mold
2 small pkg peach Jello
2 cups boiling water
1 cup cold
1 baby food jar apricots, large junior-size
1 large Cool Whip
Dissolve the Jello in boiling water. Add cold water and baby food. Chill until partially set. Whip together with 3/4 of the Cool Whip. Put in a mold. When serving, decorate with the remaining Cool Whip and canned apricots.
-Clarice [Olson] Swanson -Dassel Covenant Church Cookbook

Coconut Pineapple Ring
ring mold
2 Tbsp unflavored gelatin
1/2 cup cold pineapple juice
1 1/2 cup hot pineapple juice
1/4 tsp salt
1/2 cup granulated sugar
3 Tbsp lemon juice
1 tsp almond extract
1 cup moist shredded coconut
1 cup half and half
1 cup whipping cream
Dissolve gelatin in 1/2 cup cold pineapple juice. Dissolve this in 1 1/2 cups hot pineapple juice. Add all ingredients but the whipping cream. Cool until slightly thickened, and then fold in whipped cream. Oil inside of mold. Arrange with fruit in center and garnish with coconut.
-Charlotte Lindholm, Julie Schumann -Dassel Covenant Church Cookbook

Pretzel Salad
2 1/2 cups crushed pretzels (not too fine)
3/4 cup melted margarine
3 Tbsp sugar
8 oz cream cheese
1 cup sugar
1 envelope Dream Whip
2 3-oz pkg strawberry Jello
2 cups boiling water
2 10-oz pkg frozen strawberries
Mix pretzels, margarine and sugar; press into 9×13″ pan. Bake 10 minutes at 350F. Cool. Soften cream cheese; add sugar. Whip Dream Whip and fold into cheese mixture. Spread over pretzel mix. Dissolve Jello in water add strawberries. Stir until melted. Chill only until slightly thickened and spoon over cheese. Chiil.
-Mae Holmquist -Dassel Covenant Church Cookbook

Strawberry Ice Cream Salad
9×13 pan
6 oz pkg strawberry Jello
16 oz pkg frozen strawberries
1 quart vanilla ice cream
1 1/2 cup boiling water
Chop ice cream in pan. Add broken frozen strawberries. Dissolve Jello in boiling water and pour on top. Stir until ice cream melts and berries thaw. Chill.
-Barbara Anderson Elliott -Dassel Covenant Church Cookbook

Strawberry Salad
2 3-oz pkg cherry Jello
2 cups boiling water
1 large pkg frozen strawberries with juice
2 large bananas, mashed
1 #2 can crushed pineapple with juice
1/2 pint sour cream
Dissolve Jello in boiling water. Add all ingredients in order except sour cream. Pour half of mixture into 9×13″ glass pan. Refrigerate until firm. Leave remaining mixture at room temperature. Spread sour cream over hardened mixture. Pour remaining mixture gently over sour cream. Refrigerate until ready to serve.
-Norma Abbott -Dassel Covenant Church Cookbook

Red Raspberry Salad
2 -10-oz pkg frozen raspberries, thawed
2 3-oz pkg raspberry gelatin
2 cups boiling water
2 cups unsweetened applesauce (1 1lb can)
Drain raspberries, reserving 1 cup syrup. Dissolve gelatin in boiling water; stir in reserved syrup and applesauce. Chill till partially set. Fold in raspberries. Pour into ring mold. Chill til firm. Serve with sour cream.
-Arlene Beckman, Marian Woetzel -Dassel Covenant Church Cookbook

Strawberries and Cream Mold
12 cup bundt pan
3 pkg strawberry gelatin
2 1/3 cup boiling water
2 10-0z pkg frozen strawberries
3 pkg lemon gelatin
3 cups boiling water
2 8-oz pkg cream cheese, softened
2/3 cup mayonnaise or salad dressing
In large bowl dissolve strawberry gelatin in 2 1/3 cups boiling water. Stir in frozen strawberries until gelatin is thickened and strawberries are thawed. Spoon into bundt pan. Chill until firm. In large bowl dissolve lemon gelatin in 3 cups boiling water. Chill until thickened but not firm. In medium bowl beat cream cheese until light and fluffy. Add mayonnaise and blend well. Beat thick lemon gelatin until light colored and foamy. Blend in cream cheese mixture. Spoon over firm strawberry mixture in pan. Chill until firm. Garnish with whipped cream.
-Julie Schumann -Dassel Covenant Church Cookbook

Frozen Salad
2 cups yogurt
2 cups sour cream
1 cup sugar
1 quart frozen strawberries, drained
1 #2 1/2 can crushed pineapple, drained
1/2 to 1 quart blueberries
1 cup chopped nuts
Mix together. Fill cupcake papers and freeze. Serve 36.
-Julie Schumann -Dassel Covenant Church Cookbook

Frozen Strawberry Salad
1 16oz pkg frozen strawberries
1 large can crushed pineapple (2 cups)
1 #2 1/2 can apricots, drained
4 bananas, cut up
1 cup sugar
1 cup water
Bring sugar and water to boil; let water cool slightly. Mix all ingredients together. Put in cupcake liners and freeze. Serve by removing paper, place on lettuce leaf and put whipped cream on top. Handy to have supply in freezer for unexpected guests.
-Lorraine Pratt -Dassel Covenant Church Cookbook

Gala Fruit-Filled Melon
1 large watermelon
1 cantaloupe
1 lb seedless grapes
3 oranges
1 ripe pineapple
1 quart fresh strawberries, blueberries or other berries in season
3/4 cup honey
1/4 cup fresh lemon juice
fresh mint
Cut watermelon lengthwise and scallop top edge. Scoop out fruit from the larger piece of melon. Cut melon balls from this and from the cantaloupe. Combine fruit in large bowl and add honey and lemon juice. Chill the melon and cut up fruit separately, covered with foil. Fill shell with fruit and garnish with mint before serving.
-Joyce Erickson -Dassel Covenant Church Cookbook

Pistachio Salad #1
1 pkg pistachio pudding mix
1 11oz can mandarin oranges, drained
1 can crushed pineapple, drained
1 13 1/2 oz carton frozen whipped topping, thawed
1 cup miniature marshmallows
1 12 oz carton cottage cheese
Fold pudding mix into whipped topping. Fold in remaining ingredients. Chill.
-Adeline Anderson -Dassel Covenant Church Cookbook

Pistachio Salad #2
1 pkg pistachio pudding
1 cup cold milk
11 oz can mandarin oranges
1 can crushed pineapple, drained
1 can fruit cocktail, drained
1 13 1/2 oz carton frozen whipped topping, thawed
1 cup miniature marshmallows
1 12 oz carton cottage cheese, optional
Add milk to pudding mix. Beat until thickened. Fold pudding mix into whipped topping. Fold in remaining ingredients. Chill.
-Joyce Erickson -Dassel Covenant Church Cookbook

Watergate Salad
1 pkg instant pistachio pudding mix
1 #2 can crushed pineapple not drained
1 cup miniature marshmallows
1 small pkg pecan pieces
1 9oz container Cool Whip
Add pudding mix to the pineapple, add marshmallows and nuts. Fold in Cool Whip. Refrigerate.
-Dassel Covenant Church Cookbook

Roaslie’s Fruit Salad
large creamy cottage cheese
large Cool Whip
large dry Jello (lime)
DO NOT ADD WATER
regular size can of fruit, well drained
Can use any combination of Jello and fruit. Mix all ingredients together and let sit overnight.
-Landa Edlund Miller -Dassel Covenant Church Cookbook
-Darlene Wuotila adds 1 cup miniature marshmallows

Quick Fruit Salad
2 cans large fruit pieces for salad
1 can peaches (or cook about 1 1/2 cup fresh or frozen peaches)
2 oranges
2 1/2 Tbsp Minute tapioca
1 Tbsp honey
Drain fruit and let cool in refrigerator. Place peaches (cooked) and juice in saucepan. Add tapioca, let stand for 5 minutes, then bring to a boil and cook until thickened. Add honey and remove from heat. Add fresh juice of 1 orange. Cool and pour over drained fruits. Top with fresh orange slices or other fruit such as strawberries if you like.
-Marian Woetzel -Dassel Covenant Church Cookbook

Orange-Cream Fruit Salad
1 20 oz can pineapple tidbits, drained
1 16 oz can peach slices, drained
1 11 oz can mandarin oranges, drained
3 medium bananas, sliced
2 medium apples, cored and chopped
1 3 3/4 oz pkg instant vanilla pudding mix
1 1/2 cup milk
1/2 6 oz can frozen orange juice concentrate, thawed
3/4 cup sour cream
In large bowl, combine fruits. Set aside. In small bowl, combine dry pudding mix, milk and orange juice concentrate. Beat with rotary beater until blended, 1-2 minutes. Beat in sour cream. Fold into fruit mixture. Cover and chill. Serve in lettuce cups. Makes 10 servings.
-Dassel Covenant Church Cookbook

Jean’s Overnight Fruit Salad
4 oranges
1 cup pineapple
1/2 cup sugar
Drain juice after it has set for about 1 hour. Heat juice and add cornstarch (with water) 2 Tbsp. Cool. Add: 1/2 cup cut up dates, 2 miniature marshmallows and 3-4 bananas.
-Marlene Dahlgren given to me by Jean [Edlund] Dahlgren -Dassel Covenant Church Cookbook

Lorraine Thimell’s Overnight Salad
1 lb marshmallows
1 can sliced pineapple
1/2 cup cream
4 egg yolks
1/2 lb white cherries or bananas
2 cups almonds
juice of 1 lemon
1 pint whipped cream
Combine cream, lemon juice and well-beaten egg yolks; boil together until thick, stir constantly. When cool, add whipped cream. Have fruit dry. Fold into cream and dressing. Refrigerate overnight. (I tint this a very pale green.)
-Charlotte Holmgren -Dassel Covenant Church Cookbook

24 Hour Fruit Salad
1 3 3/4 oz pkg instant vanilla pudding mix
milk (package directions)
1 cup whipped cream
1 14oz can fruit cocktail
1 4oz jar red cherries
1 11oz can mandarin oranges
6oz pkg miniature marshmallows
2-3 bananas, sliced
Prepare pudding mix according to directions. Fold in whipped cream. Drain fruit; fold well-drained fruit into pudding mixture, along with marshmallows and bananas. Chill.
-Joyce Carlson -Dassel Covenant Church Cookbook

Tangy Fruit Salad
1 6oz can frozen orange juice, thawed
1/2 cup sugar
2 Tbsp flour
1/4 tsp salt
1 cup whipping cream, whipped
1 cup miniature marshmallows
3 13oz cans pineapple tidbits, drained
3 11oz cans mandarin oranges, drained
8 maraschino cherries, quartered
1/2 cup nuts, optional
Combine orange juice, sugar, flour and salt in saucepan. Cook and stir until thickened. Cool. Fold in whipped cream and fruit. Pour into a bowl and chill.
-Norma Abbott -Dassel Covenant Church Cookbook

Creamy Overnight Salad
1 cup diced pineapple, drained
1 cup mandarin orange sections, drained
1 cup green seedless grapes
1 cup miniature marshmallows
1/2 cup slivered almonds
2 eggs
2 Tbsp sugar
1/4 cup cream
2 Tbsp lemon juice
1 cup whipping cream, whipped
Toss pineapple, oranges, grapes, marshmallows and almonds together lightly. Beat eggs until light and add sugar, cream and lemon juice gradually. Cook in double boiler until smooth and thick, stirring constantly. Cool. Fold in whipped cream. Fold in mixture lightly. Chill 24 hours. Serves 8-10.
-Charlotte Erickson -Dassel Covenant Church Cookbook

Fruit Salad
1 can mandarin oranges
1 #2 can chunk pineapple
1 pkg vanilla pudding mix, not instant
1 or 2 cups marshmallows, colored
4 bananas
1 cup cream, whipped
Drain oranges and pineapple and use the juice to make pudding. Cook until thick. Cool. Add cream, marshmallows, oranges, and pineapple. Mix in bananas just before serving.
-Marilyn Frederickson -Dassel Covenant Church Cookbook

Hot Fruit Salad
325F for 30 minutes 9×13 pan
1 #2 1/2 can sliced peaches
1 #2 1/2 can pears
1 #2 1/2 can pineapple chunks
1 #2 1/2 can apricots
1 small jar maraschino cherries
Drain fruits (omitting cherries until last.) Cut as desired and arrange in baking pan. Put drained cherries on top. Pour fruit dressing over fruit and bake. Serve warm.
Fruit Dressing
1 cup orange juice
juice of 1 lemon or 3 Tbsp Real lemon
2 Tbsp orange rind
2 Tbsp butter
1/3 cup sugar
2 Tbsp cornstarch
1/4 tsp salt
1/2 cup light corn syrup
Cook ingredients (except butter) together until thick and clear. Add butter. Pour over fruit as stated above. Note Half a recipe serves 6-8 people so half can be frozen for another meal.
-Vivian Bengtson, Mrs. Ann Engquist -Dassel Covenant Church Cookbook

Hot Fruit
325F for 1 hour in 7 x 11 baking dish
1 small can apricot halves
1 can peach halves
1 can bing cherries
1 large can pineapple slices
1/3 cup melted butter
3/4 cup brown sugar
1 or 2 tsp curry powder
2 Tbsp cornstarch
1 cup commercial sour cream
toasted coconut
Drain all fruit well. Place fruit in baking dish starting with peaches, apricots, pineapple and the cherries. In small pan combine butter, brown sugar, curry powder and cornstarch and heat through. Pour over fruit. Serve warm with sour cream and toasted coconut.
-Julie Schumann -Dassel Covenant Church Cookbook

Frozen Pineapple Salad
1 12-oz carton sour cream
2 Tbsp lemon juice
3/4 cup white sugar
1/2 tsp salt
1/4 cup nuts, chopped
1/4 cup maraschino cherries, chopped
2 bananas, sliced
1 large can crushed pineapple, drained
Combine all ingredients, freeze in cupcake liners. After frozen, place in plastic bag in freezer. 12 servings.
-Mariann Bengtson -Dassel Covenant Church Cookbook

Tea time at the Sperry House

From Sperry House tour- Kandiyohi County Historical Society – 2011

Old Fashioned Lemonade
3 cups sugar
1 cup boiling water
3 cups lemon juice (approx 16 lemons)
2 Tbsp grated lemon peel
Dissolve sugar in water, cool. Then add lemon juice and peel. Mix well, cover and store in the refrigerator for up to a week. To prepare, in glass combine 1/4-1/3 cups syrup with 3/4 cup cold water. For 8 servings, combine 2 2/3 cups syrup and 5 cups cold water.

Lemon Cookies
3 cups all purpose flour
1/2 tsp baking soda
Dash of salt
1 cup sugar plus 1/2 cup for sprinkle top
3/4 cup butter, room temperature
1 large egg
1/4 cup lemon juice
2 Tbsp finely grated lemon peel
In a bowl, stir together the flour, baking soda and salt. In a separate bowl, beat together 1 cup of the sugar with the butter until light and fluffy. Beat in the egg, lemon juice, and zest: then gradually blend in the flour mixture. Form the dough into 2 rolls about 2″ wide and 7″ long. Wrap the rolls in waxed paper and refrigerate until firm, about an hour.
Preheat oven to 375F. Unwrap the cookie dough and cut into slices about 1/4″ thick. Sprinkle slices lightly with remaining sugar* and place on an ungreased baking sheet. Bake until lightly browned around the edges, about 12 minutes.
*May skip the sprinkled sugar and frost if so desired. Lemon Frosting: 1 cup powdered sugar, 2 Tbsp lemon juice and 1 Tbsp lemon zest.

Mary Lincoln’s Orange Cake
1/2 cup butter
1 cup sugar
2 eggs
1 tsp soda
2 cups sifted flour
1 cup buttermilk
1/2 cup chopped raisins
2 orange peels, ground
Preheat oven to 350F. Cream butter, sugar and eggs. Add buttermilk. Add dry ingredients. Save juice from 2 oranges. Spread mixture in 13x9x2″ greased pan. Bake until golden and pulls away from edges. Mix equal parts of orange juice and sugar. Pour over hot cake. It’s great served with wassail spiced tea.
http://www.visit-gettysburg.com/orange-cake.html

Cheesecake Minis
2 pkg (8oz ea) reduced fat cream cheese
Sugar substitute equivalent to 1/2 cup sugar
1/2 cup sugar
1 tsp vanilla extract
1 egg, lightly beaten
1/4 cup egg substitute
12 reduced fat vanilla wafers
Choice of fresh fruit or 1 (12oz) can fruit pie filling
In a small bowl, beat cream cheese until smooth. Gradually beat in sugar substitute and sugar. Beat in vanilla. Add egg and egg substitute; beat until blended. Place each vanilla wafer flat side down in a foil-lined muffin cup. Fill with cream cheese mixture. Bake at 350F for 15-20 minutes or until puffed and set. Cool on a wire rack for 1 hour (centers will sink slightly). Place fresh fruit or spoon pastry filling into the center of each cheesecake. Store in the refrigerator. Yield: 1 dozen.
http://www.tasteofhome.com

Curried Chicken Tea Sandwich
2 cups cubed cooked chicken
1 medium unpeeled red apple, chopped
3/4 cup dried cranberries
1/2 cup thinly sliced celery
1/4 cup chopped pecans
2 Tbsp thinly sliced green onions
3/4 cup mayonnaise
2 tsp lime juice
1/2 to 3/4 tsp curry powder
12 slices bread
Lettuce leaves
In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, lime juice and curry powder; pour over chicken mixture; toss to coat. Cover and refrigerate until ready to serve. Cut each slice of bread with a 3″ heart shaped cookie cutter Top with lettuce and chicken salad. Yield: 6 servings.
http://www.tasteofhome.com

Tea Party Cucumber Sandwich
1 English cucumber, thinly sliced
1 Tbsp lemon juice
1 Tbsp olive oil
1/2 tsp salt
1/8 tsp sugar
Dash pepper
10 thin slices whole wheat sandwich bread, crusts removed
5 tsp butter, softened
Watercress sprigs.
In a small bowl, combine the cucumber, lemon juice, oil, salt, sugar and pepper. Let stand at room temperature for at least 2 hours.
Spread one side of each slice of bread with butter; cut each into four squares. Drain cucumber and pat dry; place two cucumber slices on each square. Garnish with watercress. Yield: 40 sandwiches.
http://www.tasteofhome.com

Classic Deviled Eggs
6 eggs
1/4 cup mayonnaise
1 tsp white vinegar
1 tsp yellow mustard
1/8 tsp salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish
Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2″ of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt and pepper, and mix well. Evenly disperse heaping tsp of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
*There are many varieties of the deviled egg using different ingredients: olives, chives, hot sauce, chopped peppers, celery, green onions, crab, shrimp, spinach, etc.
http://www.foodnetwork.com

Walnut Cream Cheese Finer Sandwich
12 oz cream cheese, softened
1/2 cup finely chopped walnuts, toasted
2 Tbsp minced fresh parsley
1 Tbsp finely chopped green pepper
1 Tbsp finely chopped onion
1 tsp lemon juice
1/4 tsp ground nutmeg
Dash salt and pepper
24 thin slices white sandwich bread, crusts removed