Homemade Noodles
From Dassel Covenant- Recipes & Reflections- 1978- Caye Yost is the contributor here:
1 egg
1/2 tsp salt
2 c flour
Beat the egg slightly. Add salt. Mix in the flour to make a very stiff dough. Knead for 5 minutes on slightly floured board. Roll out paper thin. Cover with a towel and set aside for 20 min. Cut in strips. Spread out strips to dry. Store in a tightly covered container.
Homemade Finger Paints (Something for Kids)
1/2 cup cornstarch
3/4 cup cold water
1 envelope unflavored gelatin
1/4 cup cold water
2 cups hot water
1/2 cup powdered detergent or soup flakes
1 tsp powdered or a few drops of food coloring
Mix cornstarch with 3/4 cup cold water in a saucepan. Soak unflavored gelatin in 1/4 cup cold water. Stir 2 cups of hot water into cornstarch mixture and cook over medium heat until it comes to a boil and is smooth. Remove from heat and blend in the softened gelatin. Add powdered detergent and stir until dissolved. Makes about 3 cups. Divine into portions. Add dye or food coloring to make colors. For white paint, add white temper paint powder. Store paint in jars or containers with tight lids. Paints can be used on a paper surface, glazed shelf paper or butcher paper.
-Monica Kral of Hoffman -www.srperspectives.com
Swedish Kram
3 Tbsp sugar
2 Tbsp cornstarch
1/4 tsp salt
3 Tbsp water
2 cup grape juice
1 Tbsp lemon juice
Combine ingredients and cook until clear and starts to thicken.
-Grace Mattson -Dassel Covenant Church Cookbook
Mock Ostkaka
1 quart milk, lukewarm
1/2 rennet tablet, dissolved in 1 Tbsp lukewarm water
3 eggs, beaten
3 Tbsp sugar
2 heaping Tbsp flour
Add ingredients to warm milk, adding rennet last. Bake at 300F about1 hour or until set.
-Dassel Covenant Church Cookbook
Ost Kaka (Cheese Cake)
2 1/2 gallons milk, raw
3 eggs, beaten
3/4 cup milk, raw
1 tsp salt
Heat milk till it is just hot, not scalding. Keep stirring so it doesn’t burn. Beat eggs and add milk and salt. Add 1/2 to 2/3 cup flour. Mix well. Dissolve 1/2 rennet tablet in 1/4 cup warm water. Tablet will have to be crushed with back of spoon. When milk is warm enough, take off heat and add rennet mixture. Add egg mixture and mix well. Let stand till well set. Press out whey by squeezing it with your hands until you have a solid mass of cheese. Pour in a collander and let drain.
Put 1 Tbsp butter in skillet and press cheese in the pan. Brown very slowly on low heat. Set aside to cool. Melt butter in skillet again and slide cheese in and brown on other side. Cut in squares and put in a 9×13 pan. Pour 1 cup cream (half & half) overall. Sprinkle with sugar and put in oven and heat very slowly at 275F till warm. watch carefully. If oven gets too hot, cheese will get tough. Serve warm.
-Mrs. Oliver Dille -Dassel Covenant Church Cookbook
Cottage Cheese (Ost Kaka)
325F for 1 1/2 hours
1 small carton small cottage cheese
4 whole eggs
1/4 tsp salt
1/2 cup white sugar
1 tsp vanilla
2 Tbsp flour
1 pint whipping cream
Beat eggs, add sugar, salt, flour and cream. Then add the cottage cheese. Mix lightly. Bake.
-Vivian Bengtson -Dassel Covenant Church Cookbook
Play Clay – not edible
2 1/2 cup flour
1/2 cup salt
1 Tbsp powdered alum
2 cups boiling water
3 Tbsp corn oil
food coloring
Combine flour, salt and alum. Mix with boiling water. Add oil and mix well. Divide and add food coloring as desired . Keep covered when not in use. (Ice cream pails works nicely.)
-Jeff Erickson -Dassel Covenant Church Cookbook
Honey Orange Fondue
1/2 cup butter
1 cup heavy cream
1 tsp orange flavor
1/4 cup honey
1/4 cup orange marmalade
1 1/2 Tbsp cornstarch
Mix and cook until thick. Especially good for fruit, either in fondue pot or cold and poured over fruit plate. Thin with a little milk if too thick.
-Landa Edlund Miller -Dassel Covenant Church Cookbook
Orange Julicicles
1 6-oz can frozen orange juice
3 cans cold water
1 egg
2-3 Tbsp sugar
Buzz in blender (or mix well) and pour into Ice Tup Molds. Freeze. Makes 18.
-Aimee Schumann -Dassel Covenant Church Cookbook
Jello-Cicles
1 pkg Jello
1 cup hot water
1 1/2 cup cold water
Combine Jello and hot water; mix well. Add cold water; stir. Pour into Ice Tups. Freeze. Makes 12.
-Anna Schumann -Dassel Covenant Church Cookbook
Butterscotch-Cicles
1 pkg butterscotch instant pudding mix
1 cup root beer
1 1/2 cup water
Mix as directed on the pudding package. Pour into Ice Tups. Freeze. Makes 12.
-Maria Schumann -Dassel Covenant Church Cookbook
Fudge-Cicles
No. 1
1 pkg instant chocolate pudding
2 1/2 cup milk
Mix as directed on pudding package. Pour into Ice Tup molds. Freeze. Makes 12.
No. 2
1 pkg instant chocolate pudding
1/2 cup sugar
1/2 cup cream
2 cups milk
Mix as directed on pudding package. Pour into Ice Tup molds. Freeze. Makes 12.
No. 3
3 Tbsp instant cocoa mix
2-3 Tbsp sugar
dash of salt
a little vanilla
2 eggs
2 1/2 cup milk
Beat eggs and add other ingredients. Pour into Ice Tup molds. Freeze. Makes 12.
No. 4
1 quart chocolate milk
2 egg yolks
1 cup sugar
Mix egg yolks and other ingredients. Stir well. Pour into Ice Tups molds. Freeze. Makes 18.
-Dahlgren Twins (“The Twinkies”) -Dassel Covenant Church Cookbook
Granola #1
1/2 cup oil
1 cup honey
2 tsp vanilla
1 cup powdered milk
1 cup coconut
1 cup wheat germ
1 cup sesame seeds
1 cup sunflower seeds
1 cup unroasted peanuts
6 cups oatmeal
Heat oil, honey and vanilla together. Add remaining ingredients. Spread out on cookie sheets. Bake at 250F for 1 hour. Stir occasionally. Add 1 cup raisins or nuts toward end of baking time.
-Joyce Carlson -Dassel Covenant Church Cookbook
Granola #2
350F for 30 minutes -shallow pan
4 cups rolled oats (old fashioned)
4 cups wheat germ
1 cup untoasted sesame seeds
1 cup honey
1 cup safflower oil
1 cup raisins
1/2 cup finely cut prunes
3 Tbsp cinnamon
1 Tbsp vanilla
1 cup finely cut apricots
1/2 cup finely cut up dates
Combine oats, wheat germ, sesame seeds, cinnamon. Mix well. Combine honey, oil and vanilla, and cook over medium heat, stirring constantly until quite hot. Combine the 2 mixtures. (It will be quite dry.) Spread in large shallow pan (not more than 3 or 4″ deep). Bake for 15 minutes. Stir quickly but thoroughly. Bake 15 minutes more, stirring once more. Remove from oven, stir again. Add chopped fruit and mix thoroughly. Store in a cool, dry place. Makes 4 quarts.
-Clarice Bengtson -Dassel Covenant Church Cookbook
Granola #3
200-250F – 1 1/2 hours – 2 cookie sheets
5 cups old fashioned oatmeal
1 cup soy flour
1 cup shredded coconut
1 cup almonds or pecans (chopped) or both
1 cup honey
1 cup sunflower seeds
1 cup wheat germ
1 cup powdered milk
1/2 cup sesame seeds
1 cup vegetable oil
Heat honey and oil together. Mix with rest of ingredients. Line 2 cookie sheets with foil. Spread half of mixture on each sheet. Bake one sheet at a time, stir frequently and watch for scorching.
-Della Bengtson -Dassel Covenant Church Cookbook
Israeli Supper
Put on the table in a bowl:
cucumbers, green peppers, hard-cooked eggs, tomatoes, onion
Each person gets an individual bowl and sharp knife.
Purpose: Each creates his/her own meal.
Add salt, pepper and dressing.
Serve also: homemade bread, butter, jam and hot tea. White cheese and/or yogurt may also be served.
-Gail Regal -Dassel Covenant Church Cookbook
Finger Jello
9×13″ pan
5 envelopes Knox unflavored gelatin
2 1/2 cup cold water
4 3-oz Jello mix, any flavor
2 cups hot water
1/2 cup sugar
1 cup cold water
Mix 2 1/2 cups cold water with unflavored gelatin in a bowl. Add Jello mix, hot water and sugar. Add 1 cup cold water. Pour into oiled pan and chill. Cut into 1″ squares.
-Lori Olson -Dassel Covenant Church Cookbook
Potato Lefse
Prepare potatoes (not instant potatoes) by mashing them as for table use. Let potatoes cool. Mix only 2 cups mashed potatoes at one time. Each 2 cup mixture makes about 7-8 medium size lefse.
2 cups mashed potatoes
1/2 cup evaporated milk
1 tsp salt
1 tsp sugar
1 cup flour (or a little more for easy rolling out, but the less flour, the better)
Take a small patty of dough, roll out thin on floured pastry cloth, and bake on both sides on a hot lefse grill or large griddle.
-Mrs. Harald Aldal -Dassel Covenant Church Cookbook
*Spread lefse with butter, perhaps a little white or brown sugar, roll it and enjoy it. We think it is yummy!
Seasoned Salt #1
1 box salt
2 1/8 oz celery salt
2 3/4 oz garlic salt
2 1/4 oz onion salt
1 oz Accent
2 Tbsp chili powder
2 Tbsp paprika
1 Tbsp sugar
1 tsp pepper
1/4 cup dry parsley flakes
Combine all ingredients and keep in tightly covered jar.
-Joyce Erickson -Dassel Covenant Church Cookbook
Seasoned Salt #2
6 Tbsp salt
1/2 tsp thyme
1/2 tsp marjoram
1/2 tsp garlic powder
2 1/4 tsp paprika
1/2 tsp curry powder
1 tsp dry mustard
1/4 tsp onion powder
1/8 tsp dill weed
1/2 tsp celery salt
Mix together well.
-Charlotte Holmgren -Dassel Covenant Church Cookbook
Freezing Peaches
1 crate peaches
8 cups sugar
1 12-oz can frozen orange juice
Blanch, cool, peel and slice peaches. Add sugar and juice. Stir so peach slices are covered. Put in containers. Serve this over angel food cake, meringues and ice cream.
-Ethelyn Carlson -Dassel Covenant Church Cookbook
Homemade Soap
5 lb cleaned fat
3/4 cup borax
3/4 cup ammonia
1 Tbsp sugar
1 quart hot water
1 can lye
I mix lye, sugar, borax, water and ammonia in a large porcelain pail. (Wear rubber gloves.) Stir well with a long wooded spoon. Cool this mixture to 80F. Melt cleaned fat in a large kettle to 100F. Stir well. When both temperatures are right, pour melted fat into the lye mixture slowly, stirring with wooden spoon. Stir till thick. I leave the mixture in the pail 24 hours until set. Cover with an old rug to slow the cooling. Remove and cut in pieces. Let stand one year before using.
-Millie Anderson -Dassel Covenant Church Cookbook
Egg Noodles
2 eggs, beaten well
1/2 tsp salt
2 Tbsp cream
flour to make a very stiff dough
Roll thin as possible, using plenty of flour. Roll up as for jelly roll. Cut thin. Then shake out on floured board, then cut through several times. Spread on board to dry. Drop in deep broth (chicken or beef) cover and cook 10-15 minutes.
-Mrs. H. A. McClard – Estelline Congregational Church Cookbook
Lemon Sauce
1 cup sugar
2 Tbsp cornstarch
2 Tbsp flour
pinch salt
1 Tbsp butter
1 1/2 cup boiling water
1/4 cup lemon juice
Mix sugar and flour and salt. Add boiling water, stir until smooth and cook 3 minutes. Add lemon juice and butter. Serve hot or cold.
-Mrs. John Bye – Ladies Aid of Estelline, Congregational Church of Estelline, SD
Butterscotch Topping for Ice Cream
1/4 cup butter
1 cup light syrup (Karo*)
1 cup brown sugar, packed
pinch salt
1/2 cup thin sweet cream
Melt butter, add sugar, syrup and salt. Simmer 15 minutes, stirring frequently. Remove from heat and add cream slowly. Stir vigorously and cool.
-Mrs. Alvin Bruzer – Estelline Congregational Church Cookbook
Crusty Rhubarb Pie
No Roll Pastry
1 1/2 cups all purpose flour
1 tsp salt
1 Tbsp sugar
12 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 and 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 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.
-Millie Wiechmann of Pennington – From Sr. Perspective
Unbelievable Cookies – Gluten Free
Ingredients
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 degrees for 10 minutes. When cool, store in airtight container.
-Bob Amundson of Chokio – From Sr. Perspective
Vegetable Beef Soup
Ingredients
1 1/2 pounds chuck roast with bone
2 large onions, chopped
3 stalks of celery, chopped
4 Tbsp salt
1/4 cup barley
2 large carrots, diced
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 – From Sr. Perspective
Ham Egg Casserole
Ingredients
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 – Sr. Perspective
Hashbrown Hot Dish
Ingredients
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 – Sr. Perspective
Homemade Finger Pains (Something for the Kids)
Ingredients
1/2 cup cornstarch
3/4 cup cold water
1 envelope unflavored gelatin
1/4 cup cold water
2 cups hot water
1/2 cup powdered detergent or soap flakes
1 tsp powdered or a few drops of food coloring
Directions
Mix cornstarch with 3/4 cups cold water in a saucepan. Soak unflavored gelatin in 1/4 cup cold water. Stir 2 cups of hot water into cornstarch mixture and cook over medium heat until it comes to a boil and is smooth. Remove from heat and blend in the softened gelatin. Add powdered detergent and stir until dissolved. Makes about 3 cups. Divine into portions. Add dye or food coloring to make colors. For white paint, add white temper paint powder. Store pain in jars or containers with tight lids. Paints can be used on a paper surface, glazed shelf paper or butcher paper.
-Monica Kral of Hoffman – Sr. Perspective at http://www.srperspective.com
Barley – Beef Soup
Add your choice of meat – beef or lamb – to this low-fat tomato based barley and vegetable soup recipe
Ingredients
12 oz beef or lamb stew meat, cut into 1 inch cubes
1 Tbsp cooking oil
4 14oz can beef broth
1 cup chopped onion (1 large)
1/2 cup chopped celery (1 stalk)
1 tsp dried oregano or basil, crushed
1/4 tsp black pepper
2 cloves garlic, minced
1 bay leaf
1 cup frozen mixed vegetables
1 14 1/2 oz can diced tomatoes, undrained
1 cup 1/2 inch slices peeled parsnip or 1/2 inch cubes peeled potatoes
2/3 cup quick cooking barley
Directions
In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).
Stir in frozen with vegetables, undrained tomatoes, parsnip and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf
Slow Cooker directions:
Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5 or 6 quart slow cooker combine beef and remaining ingredients. Cover and cool on low heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
Nutrition Facts: Per serving: 171 kcal cal, 4 g fat (1g sat fat, 1 g polyunsaturated fat, 1 g monounsaturated fat),25 mg chol, 865 mg sodium, 20 g carb, 4 g fiber, 3 g sugar,13 g pro. Percent Daily Values are based on a 2,000 calorie diet.
-Agralite Newsletter from Better Homes & Gardens Magazine online
http://www.bhg.com/recipe/soups/barley-beef-soup/
Surprise Carrot Cake Recipe
Ingredients
3 cups shredded carrots
1 3/4 cups sugar
1 cup canola oil
3 eggs
2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1/2 cup chopped pecans
Filling
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
Frosting
1 pkg (8 oz) cream cheese, softened
1/4 cup butter, softened
2 tsp vanilla extract
4 cups confectioners’ sugar
Makes 12-14 servings
Directions
In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10 inch fluted tube pan.
In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter.
Bake at 350F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners’ sugar until smooth. Frost cake. Store in the refrigerator.
-Agralite Newsletter – from Taste of Home – http://www.tasteofhome.comrecipes/surprise-carrot-cake
Cheeseburger Soup
Ingredients
1/2 pound of beef
3/4 cup shredded carrots
1 tsp dried basil
4 Tbsp butter
4 cups diced peeled potatoes
8 oz American cheese, cubed
3/4 tsp salt
1/4 cup sour cream
3/4 cup chopped onion
1 tsp dried parsley
3/4 cup diced celery
3 cups chicken broth
1/4 cup flour
1 1/2 cup milk
1/2 tsp pepper
Directions
Brown beef and drain, saute onions, celery, carrots, basil and parsley in 4 Tbsp butter until vegetables are tender (about 10 min). Put potatoes, broth and beef in a big kettle. Bring to a boil. Simmer 10-12 min or until potatoes are tender. In small skillet add 3 Tbsp butter and flour, pour into potato mixture to thicken. Add milk, cheese, salt and pepper. Cook until cheese melts. Blend in sour cream.
-From Karen Bohlin of Sacred Heart – From Sr. Perspective http://www.srperspective.com
Popovers
Ingredients
3 eggs
1 1/2 cup flour
1 1/2 cup milk
3/4 tsp salt
Directions
Blend good put in ungreased popover pan. Bake at 450F for 30 minutes. Don’t peek.
-Janice Rapp of Belgrade – From Sr. Perspective at http://www.srperspective.com
Super Simple Stroganoff
Ingredients
1 can cream of mushroom soup
1 small can of sliced mushrooms
1 pkg of dry onion soup mix
3/4 cup of sour cream
Round steak cut in pieces
Milk if needed to make sauce thinner
Directions
Put all ingredients in crock pot & mix up. Cook on low for 6-8 hours.
-Kayla Engen of Brooten – From Sr. Perspective at http://www.srperspective.com
Pizza Meat Loaf
Ingredients
1 envelope dry onion soup mix
2 pounds ground beef
1 1/2 cup fresh bread crumbs
2 eggs
1 cup chopped green pepper
1/4 cup water
1 cup pizza sauce
1 cup shredded mozzarella cheese
Directions
In bowl combine all ingredients except 1/2 cup sauce, and 1/2 cup mozzarella cheese. In 9×13 pan shaped into loaf, top with remaining sauce. Bake at 350F for 50 minutes. Sprinkle with remaining cheese. Bake 10 minutes or until done. Let stand for 10 minutes.
-DeAnne Novotny or Bird Island – From Sr. Perspective at http://www.srperspective.com
Oven Caramel Corn
Ingredients
1 cup butter
2 cups light brown sugar
1/2 cup light Karo syrup
1 tsp salt
Directions
Boil this mixture 5 minutes on low heat and try not to stir it. Remove from heat and stir in 1 Tbsp vanilla and 1/2 tsp soda. Pop corn and place 8 cups popped corn in large roaster and keep warm in oven at 200F until above mixture is done and pour the above mixture over coating corn well, and bake in 250F oven fro 1 hour stirring every 15 minutes. Cool on cookie sheet and store in air tight container.
-Sharon Sannerud of Granite Falls – From Sr. Perspective at http://www.srperspective.com
Beef Stroganoff Hotdish
Ingredients
1 pound ground beef
1/4 tsp salt
1/8 tsp pepper
1 tsp oil
8 oz sliced mushrooms
1 large onion, chopped
3 cloves of garlic, minced
1 can cream of mushroom soup, undiluted
1 Tbsp Dijon mustard
4 cups cooked egg noodles
Directions
Heat oven to 350F, spray 9×13 pan with non stick cooking spray. Brown beef in skillet, drain; heat oil in same skillet and brown onion, mushroom and garlic until onion is tender. In a large bowl mix soup, salt, pepper and sour cream. Add drained beef & cooked noodles, mix with onion garlic mixture, pour into greased pan. Bake at 350F, uncovered for 30 minutes, until heated through.
-Ardeen Mies of Clitherall – From Sr. Perspective at http://www.srperspective.com
Double Chocolate Chip Brownies
Ingredients
2 cups semi-sweet chocolate morsels
1/2 cup butter, cut into pieces
3 large eggs
1 1/4 cups all purpose flour
1 cup granulated sugar
1 tsp vanilla extract
1/4 tsp baking soda
1/2 cups chopped nuts
Directions
Preheat oven to 350F. Grease a 9z13 inch baking pan. Melt 1 cup morsels and butter in large heavy duty saucepan over low heat. Stir until smooth. Remove from heat, stir in eggs, flour, sugar, vanilla and soda. Stir in remaining morsels and nuts. Spread into prepared baking pan. Bake for 18-22 minutes or until wooden pick comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.
-Eleanor Tingelstad of Alexandria – from Sr. Perspective at http://www.srperspective.com
Glazed Carrots Lyonnaise
Ingredients
2 lbs carrots
2/3 cups brown sugar
4 medium sliced onions
6 Tbsp butter
2 tsp cornstarch
Directions
Cook carrots until tender with a pinch of salt and 1/2 tsp sugar. Melt butter in skillet, saute onions until translucent. Add carrots, stir cornstarch into brown sugar. Add to skillet and stir to glaze veggies.
-Donna Mae Griffith of Deer Creek – from Sr Perspective at http://www.srperspective.com
Turkey Patty Hamburger – Diabetic
Ingredients
1 pound ground turkey
3/4 cup fine cracker crumbs
1 egg white
2 Tbsp minced green onion
1 clove garlic minced
2 Tbsp soy sauce
2 Tbsp chopped parsley
juice 1 lemon
1 Tbsp canola oil
Directions
Blend together shape in 4 patties. Heat oil in nonstick skillet, cool patties, 5-7 minutes on each side until cooked through. Place on bun.
-Edna Perius of Wadena – from Sr. Perspective at http://www.srperspective.com
Swedish Rice Pudding
Ingredients
1/2 cup uncooked rice
3 eggs beaten
4 cups milk (scalded)
3 Tbsp melted butter (put in milk to melt)
1/3 cup sugar
1/2 tsp salt
vanilla
nutmeg-sprinkle on top
Directions
Combine all ingredients and put in two quart casserole. Bake 1 hour and 20 minutes at 350F.
-Mary Richter of Albany – from Sr. Perspective at http://www.srperspective.com
Toffee Apple Salad
Ingredients
1 instant box butterscotch pudding
1 can pineapple tidbits with juice
8 oz whipped cream
3-4 apples
Directions
Mix pudding and whipped cream add pineapple juice, cut apples into bit size, mix set for 2 hours.
-Wanda Feist of St. Cloud – from Sr. Perspective at http://www.srperspective.
Secret Center Nut Bread
Ingredients
Filling
2 (3 oz) pkg cream cheese softened
2 Tbsp all purpose flour
1 Tbsp grated orange peel
1 egg
1/4 cup sugar
Bread
2/3 cup honey
2/3 cup milk
2 1/2 cups all purpose flour
1/3 cup sugar
1 tsp soda
1 tsp salt
1/2 cup shortening
1 egg
1 cup chopped nuts
Directions
Preheat oven to 325F. Prepare filling: Combine all ingredients in small mixer bowl. Blend with electric mixer at low speed just until well mixed. Set aside. Prepare bread: Combine honey and milk in large mixer bowl. Add flour, sugar, soda, salt, shortening and egg. Blend at low speed of electric mixer just until smooth about one minute, scrape sides of bowl frequently. Stir in nuts. Spread half of the batter in greased and floured 9×15 inch loaf pan. Pour filling over batter. Carefully spoon remaining batter over filling and gently spread. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes. Cool on rack 15 minutes. Remove from pan. Cool on wire rack. Wrap tightly in aluminum foil and store in refrigerator. Makes one loaf.
-Elaine Wedel of Albany – from Sr. Perspective at http://www.perspective.com
Minnesota Roast
Ingredients
4 lbs chuck beef roast
1 large onion, sliced
1/2 pkg dry onion soup mix
1 Tbsp beef bouillon granules
1 Tbsp Worcestershire sauce
1/2 tsp pepper
2-4 drops hot pepper sauce
10 1/2 oz can golden mushroom soup
1 cup water
2 Tbsp vinegar
Directions
Place roast in medium size roaster. Slice onions on top. Combine rest of ingredients, pour over roast and onions. Cover, bake at 300F for 3 1/2 to 4 hours. Great served with mashed potatoes. Served 8-10. Great gravy is in the roaster.
-Darlene Dixon of Hanover – From Sr. Perspective at http://www.srperspective.com
Crunchy Onion Potato Bake
Ingredients
2 12 cup milk
1 1/2 cup water
1/4 cup butter
1 box (7.2 oz) homestyle creamy butter or roasted garlic mashed potatoes
1 cup shredded cheddar cheese
1 can (2.8 oz) french fried onions
Directions
Heat oven to 350F, spray a 9×13 (3 qt) glass baking dish with cooking spray. In 3 quart saucepan, heat milk, water and butter to boiling. Stir in both pouches of potatoes until just moistened, let stand 1 minute. Stir with fork until smooth. Spoon 1/2 of potato mixture into dish. Sprinkle with 1/2 of each of cheese and onions. Top with remaining potatoes, sprinkle with remaining cheese and onions. Bake 10-15 minutes or until cheese is melted and onions are golden. Makes 14 1/2 cup servings.
-Marie Engwall of Wilmar – from Sr. Perspective at http://www.srperspective.com
Freezer Peach Pie Filling
Ingredients
3 Tbsp fruit fresh
2 Tbsp lemon juice
1/2 cup quick cook tapioca
1/2 tsp almond extract
2 1/4 cup sugar
15 cups peaches peeled & sliced
1/2 cup butter, melted
Directions
Combine fruit fresh, tapioca and sugar. Add peach slices and toss. Stir in lemon juice, almond extract and butter. Line a 9 inch pie pan with foil. Fill with peach mixture, freeze until hard. Remove from freezer and slip foil with filling out of the pan. Over wrap with foil and stack in freezer. When ready to bake, line 9 inch pan with pie crust. Add filling, crimp edges and prick top. Bake at 350F for 1 hour or until done. May use apples instead of peaches.
-Lori Carter of Granite Falls -from Sr. Perspective at http://www.srperspective.com
Kraft Mac N Cheese Pie
Ingredients
1 pkg Kraft Deluxe macaroni & cheese dinner
2 cups small broccoli florets
4 eggs
1 pkg (16 oz) smoked ham or honey ham, chopped
1/2 cup shredded cheddar or Monterey Jack cheese
Directions
Preheat oven to 350F. Spray a 9″ pie plate with cooking spray. Cook pasta in boiling water. Add broccoli during last 2 minutes of cooking, drain and rinse in cool water. Beat eggs in bowl. Stir in cheese sauce mix and ham stir until well blended. Pour over pasta stir to combine. Spoon into prepared pie plate. Sprinkle over cheese. Bake for 30 minutes. Serves 6. Also good with substituted ingredients.
-Karen Bjerke of Willmar, MN – from Sr. Perspectives at http://www.srperspective.com
Company Casserole
Ingredients
1/2 cup of wild rice
1/2 cup of brown rice (can use instant)
1/4 tsp of oregano
1 can of chicken rice soup
2 lbs lean ground beef
1 can cream of mushroom soup
1 medium onion diced
1 can of mushroom & juice
3/4 cup of dice celery
1/4 cup of slivered almonds
2 Tbsp soy sauce
Directions
Cook wild rice and brown rice as directed on the package until tender. Brown beef and onions, blend remaining ingredients with beef mixture (except almonds). Place in greased casserole, cover and bake for 30 minutes at 325F. Top with the almonds and bake for 30 more minutes.
-Darlene Lecy of Granite Falls – from Sr. Perspective at http://www.srperspective.com
Chocolate Valentine Cake -Gluten Free
Ingredients
1 1/2 cup semi-sweet chocolate chips
2 cups cooked chickpeas (garbanzo beans), drained & rinsed
4 eggs or 1 egg substitute
1 cup sugar
1/2 tsp baking powder
1 Tbsp powdered sugar
Directions
In small bowl, melt chocolate in microwave oven 2 minutes on medium power. In blender or food processor, combine beans and eggs. Add sugar, baking powder and chocolate, process until smooth. Pour batter into nonstick 9 inch heart shaped or round cake pan. Bake at 350F for 45 minutes or until a knife inserted comes out clean. Sprinkle with sugar. Cut in 10 wedges. Serve with raspberry sauce.
-Janet Valen of Hutchinson – from Sr. Perspective at http://www.srperspective.com
BLT Pasta Salad
Ingredients
1 1/4 cups uncooked medium pasta shells
4 slices bacon
1/4 cup red onion, thinly sliced
1 pint cherry tomatoes, cut in half or Roma tomatoes, sliced
1/2 cup reduced Ranch dressing or Italian dressing
6 leaves of romaine or iceberg lettuce
Directions
Cook and drain pasta as directed on package, omitting salt. Rinse with cold water; drain well. Meanwhile, in 10 inch non stick skillet, cook bacon over medium heat about 4 minutes turning occasionally until crisp. Drain on paper towels. Crumble into pieces or cut into thirds. In a large bowl, mix pasta, onion and tomatoes; toss gently with dressing to coat. Place lettuce leaves on each salad plate. Divide pasta mixture evenly among plates; sprinkle each with bacon.
-Lorinda “Kay” Tollakson of Morris – from Sr. Perspective at http://www.srperspective.com
Hot Ham Salad
Ingredients
3 cups fully cooked ham, cubed
1 (8oz) can pineapple tidbits, drained
1/4 cup red and green peppers, chopped
1 cup mayonnaise
1/4 cup shredded mozzarella cheese
1 (11 oz) can mandarin oranges, drained
1/2 cup slivered almonds
Directions
In a bowl, combine first 5 ingredients. Gently fold in oranges. Transfer to a greased 1 1/2 quart casserole dish. Sprinkle with almonds. Bake uncovered at 350F for 30 minutes.
-Audrey Tholl of Motley – from Sr. Perspective at http://www.srperspective.com
Peanut Butter Popcorn
Ingredients
2/3 cup peanut butter
2/3 cup white syrup
1/2 cup white sugar
7 or 8 cups popped corn
Directions
Cook peanut butter, syrup and sugar until sugar is dissolved. Pour over popped corn; stir gently. No baking – just grab a bowl or your fingers work fine but let it cool a bit first.
-Marian Bates of Stephen – From Sr. Perspective at http://www.srperspective.com
Fudge Krispies
Ingredients
1 (11 oz) pkg milk chocolate chips
1/2 cup margarine or butter
1/2 cup light corn syrup
2 tsp vanilla extract
1 cup confectioners’ sugar, sifted
4 cups Rice Krispies cereal
Directions
Combine milk chocolate chips, margarine or butter and light corn syrup in medium non-stick saucepan. Stir over love heat until melted and smooth. Remove from heat. Stir in vanilla extract and sugar. Add Rice Krispies, mixing lightly until well coated. Spread evenly in 13x9x2 inch non-stick pan. Chill until firm. Cut into 1 1/2 inch squares. Store in refrigerator. Yield 48squares.
-Helen Riggs of Staples – From Sr. Perspective at http://www.srperspective.com
Pineapple Onion Smothered Chicken
Ingredients
3 lbs chicken, cut up
1 envelope Lipton onion soup mix
1 (8 oz) can pineapple chunks, drained
2 1/4 cups water, divided
2 Tbsp flour
Directions
Brown chicken in shortening. Add soup mix, pineapple and 2 cups water. Simmer, covered, 45 minutes until tender. Blend flour with 1/4 cup water. Stir into liquid in skillet. Cook, stirring until thickened.
-Mardy Peterson of Long Prairie – from Sr. Perspectives at http://www.srperspectives.com
Homemade Barbeque Sauce
Ingredients
2 Tbsp butter
2 Tbsp onion, chopped
1 cup ketchup
1 tsp salt
1 Tbsp Worcestershire sauce
2 Tbsp brown sugar
2 Tbsp lemon juice
2 tsp dry mustard
1 cup water or soup stock
Directions
Brown onion in butter lightly. Add remaining ingredients and simmer 30 minutes to thicken. Use on ribs or chicken.
-Phyliss Olson of Alexandria – from Sr. Perspective at http://www.srperspective.com
Northern Light Bars
Ingredients
1/3 cup butter or margarine
1/3 cup firmly packed brown sugar
1/2 cup chopped walnuts
1 cup all purpose flour
1/4 cup white sugar
1 (8 oz) pkg cream cheese
1 large egg
2 Tbsp whole milk
1/2 tsp vanilla extract
1 Tbsp lemon juice
Directions
Cream together butter and brown sugar until light and fluffy. Add flour and walnuts; mix well. Reserve 3/4 cup mixture for topping. Press remaining mixture into greased 8 inch square baking pan. Bake at 350F for 12-15 minutes. Meanwhile, beat together white sugar and cream cheese until smooth. Beat in egg, milk, lemon juice and vanilla; mix well. Spread over baked crust. Sprinkle with reserved mixture. Bake at 350F for 25 minutes or until done. Cool in pan on rack. Cut in 2 inch squares.
-Kat Becker or Tintah – from Sr. Perspective at http://www.srperspective.com
Freezer Corn
9 cups corn
3 1/2 cups water
1/2 cup sugar
1 Tbsp salt
Directions
Boil 3 minutes. Cool and freeze.
-Bonnie Holthusen of Glenwood – From Sr. Perspective at http://www.srperspective.com
Macaroni Salad
Ingredients
1 (7 oz) box macaroni rings
1 (7 oz) box macaroni shells
1 green onion, chopped
1 onion, chopped
4 carrots, shredded
1 can sweetened condensed milk
3/4 cup white vinegar
2 cups mayonnaise
1/4 cup sugar
1 tsp salt
1/4 tsp pepper
1 (4 oz) pkg shredded cheddar cheese
Directions
Boil and drain macaroni. Add rest of ingredients. Mix and top with shredded cheddar cheese. Chill and serve. Notes: I sometimes add cooked, cooled, chopped chicken breast or cubed or chopped ham. Makes a big recipe.
-Delores Hoseth of Perham -From Sr. Perspective at http://www.srperspective.com
Pickles
Ingredients
1 cup vinegar
2 cups sugar
1 Tbsp salt
Cucumbers
Onions
Directions
Put vinegar, sugar and salt in quart jar. Mix and shake well. Put slices of cucumber and some onion in jar. Keeps well in refrigerator. Juice can be used. I keep adding cucumbers and onions.
-Lucille Johnson of Kensington – from Sr. Perspective at http://www.srperspective.com
Mini Apple Crisp for One
Ingredients
1 Tbsp flour
2 Tbsp brown sugar
1 Tbsp butter, softened
2 Tbsp quick oatmeal
1/4 tsp cinnamon
1 apple (or more), peeled & sliced
Directions
Place sliced apples in a baking dish. Mix remaining ingredients until crumbly; place on top of apples. Bake, uncovered, at 350F for 30-40 minutes. Note: I used sliced peaches also and it turned out great. Make two at a time and freeze one for later.
-Marian Bates of Stephen – From Sr. Perspective at http://www.srperspective.com
Chow Mein Hot Dish
Ingredients
1 lb hamburger
2 Tbsp shortening
3 cups celery, diced
1/2 cup raw rice
1 cup onions, chopped
1 can chicken rice soup
1 can cream of mushroom soup
2 cans water
4 Tbsp soy sauce
Directions
Brown hamburger in shortening, drain. Add all the rest of the ingredients and simmer until rice is done, 25-35 minutes. Put in large cake pan and cover with chow mein noodles. Bake at 350F for 30 minutes.
-Mardy Peterson of Long Prairie – From Sr. Perspective at http://www.srperspective.com
Pineapple Chicken Stir Fry- Diabetic
Ingredients
1/4 cup soy sauce
2 Tbsp sugar
1 Tbsp vinegar
1 Tbsp ketchup
1/2 tsp ground ginger
2 garlic cloves, minced
1 lb boneless, skinless chicken breast, cut in strips
2 Tbsp vegetable oil
1 (16 oz) pkg frozen stir fry vegetables
1 (8 oz) can unsweetened pineapple chunks, drained
Hot cooked rice
Directions
In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until juices run clear. Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender. Stir in pineapple and reserved soy sauce mixture; heat through. Serve over rice. Yield 6 servings.
-Roberta Bromeling of Bertha -from Sr. Perspective at http://www.srperspective.com
Blueberry Fruit Salad
Ingredients
1 (8oz) carton whipped topping, thawed
1 (16oz) vanilla yogurt
1 (3.4oz) vanilla instant pudding mix
2 cups blueberries
1 small can crushed pineapple, slightly drained
1 (11 oz) can mandarin oranges, well drained
Directions
Combine whipped topping, yogurt and dry pudding mix in a large bowl. Gently fold in the fruit. Spread in a 13.9×2 inch pan. Cover and chill 4-6 hours. Note: Fresh blueberries are my favorite. Other fruit can be used in the different seasons.
-Shirley Ross of Alexandria – From Sr. Perspective at http://www.srperspective.com
Daily Bread (Wheat)
Ingredients
1/4 cup dry milk
1 cup hot water
1/4 tsp salt
1 tsp dry yeast
1 Tbsp bran (not flakes)
1 Tbsp wheat germ
1 Tbsp brown sugar
1 Tbsp honey or white sugar
1 Tbsp vegetable oil
1 Tbsp molasses or dark corn syrup
1 egg
1 1/4 cups whole wheat flour
1 1/4 cups white bread flour
Directions
Combine dry milk and hot water; cool to lukewarm. In a large bowl, combine salt, yeast, bran, wheat germ, brown sugar, honey, oil and molasses. Blend this mixture with pastry blender or fork. Add cooled milk mixture and let set 30 minutes. Then add egg and flour; knead well. Let rise to double. Shape into loaf and put in well-greased pan to rise again. Bake at 350F for 30 minutes.
-Phyliss Olson of Alexandria – From Sr. Perspective at http://www.srperspective.com
Pecan Tarts
Ingredients
1 stick butter
1 (3 oz) pkg cream cheese
1 1/4 cup flour
Filling
1 egg
3/4 cup brown sugar
2 Tbsp butter, softened
1 tsp vanilla
3/4 cup pecans, chopped
Directions
For the crust, mix together butter and cream cheese then add flour. Chill for 2 hours. Roll into small balls and press into tart pans. For filling, beat egg, brown sugar, butter and vanilla. Spoon 1 tsp of mixture into each crust. Top with pecans. Bake for 350F for 25 minutes. Makes 24.
-LaVonne Frier of Alexandria – from Sr. Perspective at http://www.srperspective.com
Chunky Pecan Pie Bars
Ingredients
1 1/2 cups all purpose flour
1/2 cup (1 stick) butter, softened
1/4 cup brown sugar, packed
Directions
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 Tbsp butter, melted
1 tsp vanilla extract
1 3/4 cups semi-sweet chocolate chunks
11/2 cups pecans, coarsely chopped
Preheat oven to 350F. Grease a 9×13 inch baking pan. For crust, beat flour, butter and brown sugar in small mixer until crumbly. Press into pan. Bake for 12 to 15 minutes or until lightly browned. For filling, beat eggs, corn syrup, sugar, butter and vanilla in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake for 25-30 minutes or until set. Cool completely in pan on wire rack. Cut into bars. Makes about 36 bars.
-Arlene Klimek of Glenwood – from Sr. Perspective at http://www.srperspective.com
Waffle Cookies
Ingredients
1 cup oil
6 Tbsp cocoa
4 eggs
1 1/2 cups sugar
2 tsp vanilla
2 cups flour
Pinch if salt
Directions
Mix together and bake in hot waffle iron for 1 minute.
-Ione Bruns of Morris – from Sr. Perspective at http://www.srperspective.com
Rhubarb-Blueberry Jam
Ingredients
8 cups rhubarb, chopped
4 cups sugar
1 can blueberry pie filling
6 oz raspberry Jell-O
Directions
Cook rhubarb and sugar for 15 minutes. Add blueberry pie filling; bring to a boil. Add raspberry JellO; stir well. Put into jars and freeze. Makes about 5 pints.
-Eleanor Tingelstad of Fergus Falls – from Sr. Perspective at http://www.srperspective.com
Bride’s Delight
Ingredients
1 (16 oz) pkg frozen strawberries, thawed
1 (3oz) box strawberry gelatin
2 cups cold milk
1 (3.4oz) box instant vanilla pudding mix
1 (9 inch) graham cracker crust
1 (8 oz) carton whipped topping, thawed
Directions
Drain strawberries, reserving juice; set aside. Prepare gelatin to package directions using the strawberry juice and enough boiling water to make 2 cups. Cool until slightly set then beat with mixer. In a bowl, beat milk and pudding mix with whisk for about 2 minutes. Add to gelatin mixture and beat together until blended. Pour into crust. Fold strawberries into whipped topping, spread over the top. Refrigerate until ready to serve. Add a strawberry for garnish to each serving. Note: You can use sugar-free gelatin and sugar-free pudding mix. Also, light whipped topping for a low-calorie treat.
-Shirley Ross of Alexandria – from Sr. Perspective at http://www.srperspective.com
Succotash Salad
Ingredients
2 Tbsp butter, unsalted
1 cup sweet yellow onion, finely chopped (about 1 large onion)
1 1/2 cups beans (lima, edamame, fava), fresh or frozen, cooked al dente
5 cups kernels from 6 ears of sweet corn, fresh or frozen
2 cups cherry or grape tomato, halved
1/4 cup feta cheese, crumbled
2 Tbsp lemon juice
1/3 cup olive oil, cold pressed
1/4 cup fresh basil chiffonade
3 tsp flaky sea salt
1/2 tsp black pepper
Directions
In a medium size bowl, whisk together the lemon juice, olive oil,2 tsp of salt and pepper to make vinaigrette. Keep it covered at room temperature and reserve for later use.
In a medium size sauce pan, melt the butter over medium heat. Add the onion and 1 tsp of salt and cook for 5 minutes or until soft and translucent but not brown.
Reduce heat, add the beans and continue to stir and cook for 2-3 minutes more. If the beans are fresh, they may need to cook for an additional 3-5 minutes. If they are precooked, be careful not to overcook them. The beans should retain their shape and color and have a slight bite in texture. Remove from heat and place in a large mixing bowl.
Add tomatoes, corn and reserved lemon vinaigrette to the beans; toss together until combined.
Let the mixture cool slightly; then fold in the basil and half of the feta cheese.
Taste to adjust seasoning, then place the salad in a serving dish and top with remaining feta cheese.
-Agralite Newsletter from Carla Hall’s Southern Kitchen https://www.hellojcrew.com/2016-07-july/in-the kitchen-carla-hall
Warm Pasta Salad with Shrimp
Ingredients
3 cups uncooked farfalle (bow tie pasta)
1/4 cup fresh lemon juice
1 1/2 Tbsp Dijon mustard
1 tsp minced fresh garlic
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Cooking spray
12 oz medium shrimp, peeled & deveined
1 1/2 cups chopped fresh spinach
1 cup canned cannellini beans, rinsed & drained
1/4 cup mined red onion
2 Tbsp chopped capers
Directions
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Combine juice, mustard, and garlic in a small bowl, stirring well with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in salt and pepper.
3. Heat in a large non stick skillet over medium high heat. Coat pan with cooking spray. Add shrimp to pan; cook for 2 minutes or until done. Stir in spinach, cannellini beans, red onion, and 2 Tbsp capers; toss to combine. Add the pasta and juice mixture to shrimp mixture; toss.
Toss warm pasta with the tangy dressing so it will absorb more flavor. If you prefer to serve this salad chilled, make it up to a day ahead, toss, and refrigerate until you’re ready to serve.
-Agralite Newsletter from MyRecipes online, http://www.myrecipes.com/recipe/warm-pasta-salad-with-shrimp
Sweet & Sour Meatballs
Ingredients
2 lbs lean ground beef
1 cup milk
1 Tbsp dried onion flakes
1 cup soda crackers, crushed
dash salt & pepper
1/2 tsp nutmeg
Sauce
1/3 cup vinegar
2/3 cup brown sugar
2 Tbsp dried onion flakes
stir till dissolved
Directions
Mix all above ingredients and shape into meatballs (large walnut) and place in pan for baking. Bake at 350F for 30 minutes. Covered with foil. Drain fat off of meatballs. Remove foil and pour sauce over meatballs. Return to oven and bake 30 more minutes, uncovered.
-Sally Roos of Alexandria – from Sr. Perspective at http://www.srperspective.com
Feta Cheese Savory Muffins
Ingredients
5 Tbsp butter
1 1/4 extra sharp cheddar cheese, grated
3/4 cup feta cheese, crumbled
1/2 cup walnuts, coarsely chopped
3/4 cup pesto sauce
1 egg
1 1/4 cup buttermilk
1/2 tsp lemon juice
1/2 tsp salt
2 1/2 tsp baking powder
2 1/4 cup flour
Directions
Preheat oven to 375F. Line muffin pans with paper liners. Melt butter, cool to room temperature. In a medium bowl, mix together cheese, walnuts and pesto sauce. In another bowl, whisk together egg, buttermilk, lemon juice and melted butter. Then sift together flour, salt and baking powder. Fold egg mixture into flour mixture until just blended. (Batter is to be lumpy). Then fold in cheese mixture. Spoon into paper liners until almost full. (Mixture won’t rise much during baking). Makes 12 muffins. Bake 20-25 minutes. Test with toothpick. Should come out clean.
-Arlene Shirley Ross of Alexandria – from Sr. Perspective at http://www.srperspective.com
Cabbage & Beef Soup
Ingredients
1 lb hamburger browned
1/4 tsp pepper
2 celery stalks chopped
16 oz can kidney beans undrained
1 can water
1/2 head chopped cabbage
1/4 tsp garlic powder
1/2 tsp garlic salt
4 beef bouillon cubes
28 oz can tomatoes
Directions
Add ingredients simmer till done.
-Edna Perius of Wadena – from Sr. Perspective at http://www.srperspective.com
Abby’s Filo Party Cups
Ingredients
Roma diced tomatoes
chopped onion
basil
Filo cups
Mayo
Mozzarella cheese
bacon bits
Directions
Mix tomatoes, onion, basil, and fill filo cups top with mayo and mozzarella cheese. Put in 375F till cheese melts and brown on top. Top with bacon bits, optional.
-Janet Johnson of Elbow Lake – from Sr. Perspective at http://www.srperspective.com
Macaroni Salad
Ingredients
3 cups macaroni (boil)
2 cups raw cabbage (sliced or shredded)
1 medium onion (chopped)
1 green pepper (chopped)
2 cucumbers (sliced)
1 small bag frozen peas
Dressing
1 cup Hellman’s mayo
1 cup sour cream
3/4 cup sugar
1/3 cup vinegar
1 tsp salt
1/4 tsp pepper
Directions
Keeps well in refrigerator for couple of days. Can omit peppers if you don’t like them.
-Betty Froh of Sauk Centre – from Sr. Perspective at http://www.srperspective.com
Premier Cheesecake Cranberry Bars
Ingredients
2 cups flour
1 1/2 cup Quick or old fashioned oats
1/4 cup packed brown sugar
1 cup butter or margarine softened
2 cups pkg white morsels
1 pkg 8 oz cream cheese softened
1 can 14 oz sweetened condensed milk
1/4 cup lemon juice
1 tsp vanilla
1 can 16 oz whole berry cranberry sauce
2 Tbsp cornstarch
Directions
Preheat oven 350F, grease 9×13 baking pan, combine flour, oats and brown sugar in large bowl, add butter, mix until crumbly. Stir in morsels, reserve 2 1/2 cups morsel mixture for topping. With floured fingers press remaining mixture into prepared pan. Beat cream cheese in large mixer bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch in medium bowl, spoon over cream cheese mixture, Bake 35-40 or until center is set. Cool completely in pan on wire rack cover & refrigerate until serving time up to 1 day cut into bars.
-Carol Schlosser of Carlos – from Sr. Perspective at http://www.srperspective.com
Amanda Grondahl’s Buns
Ingredients
2 cups milk
1/2 cup sugar
2 eggs
6 cups flour
1/2 cup shortening
1 tsp salt
10 cents yeast (2 pkgs)
Directions
Scald milk, add shortening, sugar and salt. Cool to lukewarm. Add crumbled yeast. Stir to dissolve. Add eggs and enough flour to make a soft dough. Place in greased bowl, turning once to coat. Cover with a clean dish cloth. Let raise, knead down once and roll out buns. Place in greased 13x9x1 inch baking pan. Let buns raise in pan. Bake at 350F for 12-15 minutes or until golden brown.
-Kat Becker of Starbuck – from Sr. Perspective at http://www.srperspective.com
Chicken Hot Dish
Ingredients
2 cups elbow macaroni, uncooked
2 cups chunked chicken, cooked
1/2 pound cheddar cheese, diced
2 cans cream of mushroom soup
2 cans chicken broth or milk
1/2 cup green peppers, diced
1 cup celery, diced
1 jar pimientos, optional
Directions
Mix altogether and refrigerate overnight. Bake at 350F for one hour. Note: Ham can be substituted for chicken.
-Sandra Tegtmeier of Battle Lake – from Sr. Perspective at http://www.srperspective.com
Deviled Chicks
The picture below is from allrecipes.com site to give you an idea about how it will look at the finish.
Ingredients
12 large eggs
1/2 cup mayonnaise
1/4 cup Parmesan cheese, finely grated
2 tsp Dijon mustard
3 thin slices carrot
24 capers, blotted dry
Dill sprigs, for garnish
Directions
In a 4 quart saucepan, place eggs and enough water to cover. Heat to boiling on high and cover with lid. Remove from heat, and let stand 12 minutes. Cool, then peel. Trim bottom of eggs so they stand upright. Cut off top third of eggs so they stand upright. Cut off top third of eggs, reserving egg white tops (one picture gave a jagged cut to the top so that it looked like a cracked eggs. Gently remove yolks, and place in a medium bowl. Mash with mayonnaise, Parmesan, and mustard until smooth. Transfer to quart size resealable plastic bag. Snip small hole in corner plastic bag. Pipe enough yolk mixture into each egg white to fill cavity and come about 1 inch above rim. Cut carrots for eyes (possibly the capers would be eyes) and carrot for beaks (the picture used black olives) and cut out feet with carrots. Top with egg white tops. Refrigerate at least 1 hour or up to 1 day. To serve, line platter with dill and arrange chicks carefully on top.
-Barb Schliesman of Glenwood – from Sr. Perspective at http://www.srperspective.com
One Pot Beef Dinner
Ingredients
1 lb ground beef
1 cup onion, chopped
1 cup water
1 cup carrots, sliced
1 cup potatoes, diced
14 oz baked beans
1/2 cup BBQ sauce
1 cup cheddar cheese, shredded
Directions
Brown beef and onions. Add water, carrots and potatoes. Cook until tender. Add the beans and BBQ sauce. Mix together and simmer for 5 minutes. Add the cheese and serve.
-Regine Muellner of Melrose – from Sr. Perspective at http://www.srperspective.com
Impossible Coconut Pie
Ingredients
4 eggs
1/4 cup butter, melted
1/2 cup flour
1 cup sugar (Can use half white sugar & white brown sugar)
1 tsp vanilla or coconut extract
1/2 tsp baking powder
1/4 tsp salt
2 cups milk (whole milk works best)
1 1/2 cups shredded coconut
Directions
Beat eggs and add rest of ingredients, adding coconut last. Grease a large pie pan. Pour mixture into pan. Batter will be quite thin. Bake about 1 hour or so at 350F or until knife in center comes out clean. The last 15 minutes or so if the top is quite browned, lay a sheet of foil lightly (not tight) on top to prevent over browning.
-Barb Beyer of Alexandria – from Sr. Perspective at http://www.srperspective.com
Cherry Cheesecake Mousse
Ingredients
1 lb fresh or frozen pitted sweet cherries
1 1/2 tsp unflavored gelatin
1 pkg (8 oz) cream cheese, softened
1/2 cup confectioners sugar
4 squares (1 oz ea) white baking chocolate, melted
2 tsp vanilla extract
1 cup heavy cream
Directions
Place the cherries in a food processor or blender. Cover, and process until chopped. Transfer to a sauce pan. Stir in the gelatin and let stand for 1 minute. Bring to a boil then reduce heat. Stir and cook for 1 minute, or until gelatin is dissolved. Transfer to a bowl and refrigerate for 45 minutes or until the mixture begins to thicken. In a small mixing bowl beat cream cheese until smooth. Beat in the sugar, chocolate and vanilla until combined. Fold in cherry mixture. In another mixing bowl, beat whipped cream until soft peaks form. Fold into the cherry cream mixture. Pour into dessert dishes. Cover and refrigerate for 3 hours or until set.
-Roselyn Kortuem of Eagle Bend – from Sr. Perspective at http://www.srperspective.com
End of Garden Relish
We dollop this tangy relish on burgers, hot dogs and salads. It is a cool way to use up garden produce and is appreciated at picnics and potlucks.
Karen Stucky, Freeman SD
-From Country Woman – August/September 2020
Prep: 45 minutes + standing
Process: 20 minutes
Makes 6 pints
7 large cucumbers, shredded
3 large onions, finely chopped
3 cups shredded carrots
2 medium sweet red peppers, finely chopped
5 Tbsp salt
5 cups sugar
3 cups white vinegar
1 Tbsp celery seed
1 Tbsp mustard seed
1. Toss first 5 ingredients; let stand 2 hours. Drain; squeeze and blot dry with paper towels.
2. In a Dutch oven, mix sugar, vinegar, celery seed and mustard seed; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Add vegetables; bring to a boil. Reduce heat; simmer uncovered, 20 minutes.
3. Ladle hot mixture into hot 1 pint jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
2 Tbsp: 8cal, 0 fat (0 sat, fat) 0 chol, 7mg sod, 2g carb. (1g sugars, 0 fiber), 0 pro.
Pumpkin Pickles
6 cups prepared pumpkin or winter squash cubes
2 cups vinegar, white or cider (4-6% acidity)
2 cups sugar
2 sticks cinnamon
1 tsp whole allspice berries
Directions
Slice the pumpkin; remove seeds and membranes. Peel & cut pumpkin or squash into cubes, 1 o 1 1/2 inches. Steam cubes over boiling water using a rack or metal colander, until the cubes are tender, but not soft. Drain well. Mix the vinegar, sugar, allspice and cinnamon. Bring to a boil and simmer for 10 minutes, then add the pumpkin/squash cubes and simmer for about 5 minutes. Let cool with cubes in syrup and refrigerate overnight. Drain the syrup off cubes and bring to a boil. Pour the boiling syrup over the pumpkin/squash and let the mixture stand another night in the refrigerator. Bring the cubes in the syrup to the boiling point. Pack the pumpkin/squash into hot, sterilized pint jars, cover with boiling syrup and leave 1/4 inch head space. Adjust lids and process in a boiling water bath for 5 minutes. Cool and store.
-Shirley Ross of Alexandria – http://www.srperspectives.com
Banana Chocolate Chip Bread
1 cup butter
2 cups sugar
4 eggs
4 large ripe bananas
2/3 cup sour cream
4 cups flour
1 tsp salt
2 tsp baking soda
2 cups chocolate chips
Directions
Mix all ingredients together. Grease and flour 2 bread pans. Bake at 325F for 1 hour or until toothpick comes out clean.
-Betty Russell of Belview – http://www.srperspectives.com
Potato Salad
1/4 cup vinegar
1/4 cup sugar
Salt & pepper
1 Tbsp mustard
2 eggs, beaten well
1 cup salad dressing
6 potatoes
Onion, to taste
Radishes, to taste
Pepper, to taste
Cucumbers, to taste
8 eggs, hard boiled
Directions
Bring vinegar, sugar, salt and pepper, and mustard to boil. Beat in eggs, and cook until thick. Stir in salad dressing. Add potatoes, onion, radishes, pepper, cucumbers and eggs. Mix well. Refrigerate.
-Jeannette Mugg of Melrose -www.srperspectives.com
Crock Pot Chicken Stroganoff
6 skinless, boneless chicken breasts
1 cup cream of mushroom soup (fat free) or cream of chicken soup
16 oz fat free sour cream
1 envelope onion soup mix
Directions
Put frozen chicken breasts in crock pot. Combine other ingredients and pour over chicken. Cook on low for 7 hours. Serve over rice or noodles.
-Barb Schliesman of Glenwood -www.srperspectives.com
Corn Casserole
1 lb ground beef
1 pkg dry onion soup mix
1 lb elbow macaroni, cooked & drained
1 pkg frozen corn (or canned)
1 can cream of celery soup
1/2 can (soup can) milk
1 tsp sugar
Directions
Brown ground beef and drain. Add remaining ingredients. Mix well. Bake 350F for 30 minutes.
-Edna Perius of Wadena -www.srperspectives.com
Sour Cream Fruit Dip
1 cup milk
1 pkg vanilla instant pudding
8 oz light sour cream
Directions
Mix together and dip your favorite fruit.
-Winky Andert of Starbuck – http://www.srperspectives.com
Rhubarb Treat
3 cups fresh rhubarb
1 cup sugar
1 1/2 cups cubed bread
1/2 cup melted butter
Directions
Mix together and place in a 8z12 inch glass pan. Bake at 350F for 45 minutes.
-Elaine H. Botz of Sauk Centre -www.srperspective.com
Homemade Noodles
Ingredients
2 cups flour
2 eggs
1 Tbsp water
1/2 tsp salt
Directions
Place the flour, water, salt and eggs in a bowl. Work together with one hand and knead until smooth and elastic. Roll and stretch dough as thin as possible. Let the rolled dough stand until it feels dry to the touch, but don’t let it get too dry. Cut the dough into strips or very narrow noodles. Cook the amount you want in boiling water or soup. Keep the rest in a tightly closed jar in the refrigerator.
-Pam Schultz of Hector
-Sr. Perspectives Press
Gnocchi
Ingredients
6 medium potatoes
1 egg
1 tsp baking powder
2 cups flour
1 Tbsp salt
Spaghetti sauce
Parmesan cheese
Directions
Peel & boil potatoes in salted water. When tender, drain. Mash well. Add egg, baking powder and flour to make dough. Roll dough into 1/2 inch sausage roll form and cut in 1 inch intervals. Let stand for a couple of hours. Fill large saucepan 3/4 full of water. Add 1 Tbsp salt. Bring to a boil. Drop gnocchi in when water reaches boiling point, one at a time. As they rise to the top of water remove with slotted spoon. In casserole place gnocchi and cover with spaghetti sauce that has been heated up. Sprinkle with Parmesan cheese.
-Karen Bjerke of Willmar
-Sr. Perspectives Press
Church Lady Recipes 