Sandwiches that Grandma “Del” liked

Grilled Reubens
1 Tbsp mayo
1 tsp chili sauce
14 cup well drained sauerkraut
2 slices rye bread, buttered
1 slice Swiss cheese
1 oz sliced cooked corned beef
1 oz sliced chicken or turkey
Butter
Ahead of time mix mayo, chili sauce & sauerkraut. Chill covered.
Stack cheese, corn beef & chicken drained sauerkraut on 1 slice bread. Top with second slice. Butter both sides of filled sandwich, grill on skillet. Serves 1.
In microwave, toast bread before buttering, on foil shiny side up, last paper napkin over top. Layer chicken, meat & kraut on 1 slice toast. Place napkin on foil. Microwave on high until meat is warm, about 1 min. Top with second slice of toast & microwave 10-15 seconds.

Rosewood Inn Monte Cristo
from the Northstar Inn
Oil for frying
Sandwich portion for 1 person
3 slices sandwich bread
1 1/2 oz ham, sliced
1 1/2 oz Swiss cheese, sliced
1 1/2 oz turkey, sliced
Batter for 5 sandwiches
1 cup half & half
5 eggs
1 1/2 cups flour
1 1/4 cup sugar
Sauce:
6 Tbsp sour cream
3 Tbsp strawberry preserves
Powdered sugar
Heat oil about 1 inch deep in a deep fry pan.
Layer each sandwich for a chick house sandwich: 1 slice bread, turkey, last slice bread. Secure with toothpicks. Trim crusts.
Batter:
Beat half & half & eggs together. Add flour & sugar, mix thoroughly. Dip sandwich in batter, covering completely. Place gently in hot oil & fry on top & bottom until batter is set on all sides. Remove & drain on paper towels.
Combine sour cream & preserves. Serve in small dish then dust with powdered sugar.
Batter will keep for 1 week in the frig., can be used to coat apple slices.

Muffeletta’s Orange Mayo
Makes 2 cups
2 egg yolks
1 3/4 cup salad oil
1/2 oz lemon juice
1 tsp salt
dash white pepper
1 tsp Dijon mustard
2 oz concentrated thawed orange juice
1 tsp orange zest
Beat egg in mixer until thickened. Very slowly add oil to egg yolks whipping constantly. Thin with lemon juice & water as needed. Add salt, white pepper, Dijon mustard thawed orange juice & orange zest. Mix thoroughly. Add oil very slowly, only add water when it goes beyond the consistency of mayonnaise.

Napoleon House Muffeletta
-from Southern Living Magazine
Napoleon House, an historic French Quarter eatery, has been open almost as long as Central Grocery. Here, they heat their muffeletta’s for an extra touch. We offer this miniature verson of Napoleon House’s recipe for a great lunch for one.
2 slices ham (about 2 ounces)
3 slices Genoa salami (about 2 1/2 ounces)
2 slices pastrami (about 2 ounces)
1/4 cup Italian Olive salad
1 slice provolone cheese
1 slice Swiss cheese
1 (15 inch) sandwich bun with sesame seeds
Layer first 6 ingredients on bottom of bun; top with remaining bun half, and wrap in aluminum foil.
Bake at 350F for 20 minutes or until sandwich is thoroughly heated.
Yield 1 serving.

A Hot Muffeletta
Serves 4
from grilled cheese 50 recipes to make you melt
4 soft French rolls
Extra virgin olive oil
A few shakes red wine vinegar
4-6 cloves garlic, chopped
3-4 tsp drained capers
2-3 large pinches dried oregano, crumbled
12 cup chopped or diced roasted red pepper
4 mild pickled peppers, such as Greek or Italian, sliced
1/2 red or other mild onion, very thinly sliced
1/2 cup sliced pimiento-stuffed green olives
1 large tomato, thinly sliced
4 oz dried salami, thinly sliced
4 oz Westphalian ham, smoked turkey or mortadella
8 oz thinly sliced provolone cheese
Open rolls and pull out a bit of their fluffy insides. Sprinkle each cut side with olive oil and vinegar, then with garlic, capers and oregano. On 1 side of each roll, layer red pepper, pickled peppers, onion, olives, tomato, salami, ham and finally cheese. Close up tightly and press together well to help seal.
Heat a heavy non skillet over medium high heat and lightly brush outside of each roll with olive oil. Place sandwiches in pan and weight down or place in a panini press. Cook until golden brown on one side, then turn and brown second side. Sandwiches are ready when they are crisply golden and cheese has oozed a bit and crisped in place. Cut into halves and eat immediately.

Ham & Cheese Stromboli
-Taste of Home
1 medium onion, sliced and separated into rings
1 medium green pepper, sliced into rings
1 Tbsp butter
2 loaves (16 oz each) frozen bread dough, thawed
1/2 lb thinly sliced hard salami
1/2 lb thinly sliced deli ham
1/2 lb sliced mozzarella cheese
1/2 lb sliced mild cheddar cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/8 tsp pepper
1 egg, beaten
1 tsp poppy seeds
In a large skillet, saute onion and green pepper in butter until crisp-tender; set aside.
On two greased baking sheets, roll each loaf of dough into a 15 x 12 inch rectangle. Arrange the salami, ham and cheeses lengthwise over half of each rectangle to within 1/2 inch of edges. Top with onion mixture; sprinkle with Italian seasoning, garlic powder and pepper. Fold dough over filling; pinch edges to seal well.
Brush with egg and sprinkle with poppy seeds. Bake at 400F for 15-20 minutes or until golden brown. Cool for 5 minutes before slicing. Yield: 2 loves (8 servings each).

Beef Stroganoff Sandwich
2 lb ground beef
1/2 cup chopped onion
1 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
1 loaf french bread
softened butter
2 cups sour cream (16 oz)
2 tomatoes seeded & diced
1 large green pepper diced
3 cups (12 oz) shredded cheddar cheese
Brown ground beef & onion. Drain. Add salt, garlic powder & pepper. Cut bread lengthwise butter both halves & place on baking sheet. Remove meat mixture from heat & stir in sour cream. Spoon onto bread. Sprinkle with tomato, green pepper & cheese. Bake at 350F for 20 minutes or until cheese melts. (Bake longer for crispier bread).
Oven 350F. Time 20 minutes. Serves 8-10.

Stroganoff Steak Sandwich
from Rochester WAMSO
2/3 cups beer
1/3 cup oil
1 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1 1/2 to 2 lb flank steak
1/2 tsp horseradish
6 Tbsp butter
1/2 tsp paprika
4 cups sliced onion
12 slices french bread toasted
1 cup dairy sour cream
Combine 1st 5 ingredients in shallow dish. Place meat in marinade, cover & chill overnite. Drain. Broil steak 3″ from heat for 5-7 minutes on each side for medium rare. In saucepan melt butter blend in paprika & dash of salt. Add onion & cook till tender. Slice meat on diagonal across grain. Arrange over 2 slices of toasted bread. Top with onions. Combine sour cream & horseradish. Spoon onto each sandwich. Sprinkle with paprika. May also serve with toasted hard rolls.

Muffeletta Loaf
2/3 cups olive oil
1/2 cups chopped pimiento stuffed olives
1/2 cup chopped ripe olives
1/4 cup chopped fresh parsley
1 tsp dried oregano
1/2 tsp pepper
2 tsp lemon juice
1 tsp minced garlic
1 (20 oz) round Italian bread loaf
1/4 lb sliced salami
1/4 lb sliced mozzarella cheese
1/4 lb sliced pepperoni
Combine first 8 ingredients. Stir well. Cover & chill at least 2 hours.
Cut bread in half horizontally, scoop out the bottom leaving 1/2 inch thick slices.
Drain olive mixture & spoon half of mixture into bread shell. Top with salami, cheese & pepperoni, & rest of olive mixture. Cover with bread top, wrap loaf tightly in plastic wrap & chill 6 to 8 hours. Cut loaf into wedges. Serves 8.

Hearty Sandwiches for 12
3/4 lb sliced luncheon meat
3/4 lb sliced salami
3/4 lb natural cheddar, sliced
3/4 lb natural Swiss, sliced
1 lb loaf rye sliced
1 lb loaf potato bread, sliced
Sandwich spread:
1 cup mayonnaise
2 Tbsp dry mustard
2 tsp water
1 tsp oregano
Dash garlic salt
2 tsp minced green onions
Blend dry mustard & water to paste. Blend into mayonnaise with rest of ingredients.
Makes 1 cup

Corned Beef Buns
From Liz “Hansen”
8 to 10 buns
1 – 12oz can corned beef shredded
1 cup shredded processed (American cheese)
1/2 cup chop stuffed green olives
1/2 cup catsup
2 Tbsp Worcestershire sauce
green onion
Split loaves scoop out center. Combine ingredients & fill buns. Wrap in foil. Cook 375F oven 25 minutes. Serve with green onions. Serves 8 – 10.

Sandwich Loaf
1 lb loaf french bread
1/3 cup soft butter
8 slices corn beef
8 slices Swiss cheese
8 slices dill pickle
8 slices bermuda onion
Cut loaf to 1 1/4 inch slices, almost through to bottom crust. Hollow out alternate sections almost to bottom of crust, but don’t cut through crust. Butter the hollow sections. Place following into each buttered cavity; one slice corned beef, rolled, one of cheese, folded in half. One slice of dill pickle; one slice onion. Place in shallow pan, 400F for 10 minutes. To serve slice between filled sections to make sandwiches. Serves 8.

Ham Salad Sandwiches
6 Kaiser rolls, halved
3 Tbsp mayonnaise
1 tsp prepared mustard
1/2 tsp seasoned salt
1 1/2 cup shredded lettuce
1/2 cup chopped cucumbers
1/2 cup chopped mandarin oranges
2 Tbsp sliced green onions
2 -6 oz pkg thin shredded ham
butter
Remove soft centers from top half of each roll. (Reserve centers). Combine mayonnaise, mustard & salt; add lettuce, cucumber, onion & oranges tossing to coat. Fill bun top with salad mixture; top with ham. Spread bottoms of rolls with butter place buttered side down atop ham. Makes 6.

Reuben Sandwiches
From Bobbi
1 #2 can sauerkraut
1 (12 oz) carton sour cream
Rye bread slices
Sliced kosher corned beef
Slices of Swiss cheese
A day ahead of time press out every drop of liquid from sauerkraut. Add sour cream and let stand overnite in refrigerator.
For each sandwich butter bread put on corned beef. Cover with cheese, cover with sour cream mixture about 1/4 to 1/2 inch thick. Cover with top piece of rye bread. Wrap each sandwich in foil, bake in slow oven 325F for 15 to 20 minutes.
Makes 24 sandwiches.

Sandwich 620 Club
from George Miken
Sauce:
2 Tbsp flour
3-4 pats butter, melted
half & half
salt & pepper to taste
yellow food coloring
Single serving:
2 slices white toast
3 slices turkey meat
1 Tbsp canned mushroom pieces
1 1/2 tsp shredded cheddar cheese
Parmesan cheese
Sauce: Stir flour & butter till smooth & thick. Season to taste with salt & pepper add food coloring. (May be chilled).
To assemble – place toast in 5 to 6 inch oval individual baking dish, a whole slice in center triangle half slices on each side.
Top with hot turkey, mushrooms, cover with sauces, casserole should be full. Cover with Cheddar cheese & sprinkle of Parmesan cheese.

Hot Tuna Buns
From Liz “Hansen”
1/4 lb cheddar cheese grated
3 hard cooked eggs
1 can tuna fish
2 tsp green pepper, chop
2 tsp onion, chop
2 Tbsp stuffed olives
2 tsp sweet pickle relish
13 cup mayonnaise
3 hot dog or hamburger buns
Combine ingredients. Spread on buns. Wrap in foil & heat in 250F – 20 minutes.

Beef & Cheddar
Serves 4
1/4 cup soft butter
1/4 cup chopped onion
1 tsp Worcestershire sauce
loaf French or Italian bread split lengthwise
lettuce
tomato sliced
1/3 sliced roast beef
4 oz Cheddar cheese
Mix first 3 ingredients & spread on cut side of bread. Assemble rest of ingredients. Cut into serving size sandwiches.

Submarine Sandwiches
From Lunds/Byerlys
2 whole wheat sub rolls
1 tomato, sliced
1 tsp oregano
1 Tbsp dill, finely chopped
2 oz (60 g) feta cheese
1 Tbsp kalamata olives, sliced in rings
2 lettuce leaves
2 oz Emmental cheese, sliced
4-6 cherry tomatoes, sliced
1 Tbsp spring onions, finely chopped
4-6 arugula leaves
Split rolls lengthwise.
Place tomato slices on bottom half of first roll; sprinkle with half the oregano and dill; top with feta cheese and olives; sprinkle with remaining oregano and dill. Place top of roll on sandwich. On the second bread bottom, place lettuce, Emmental, cherry tomatoes, spring onion and torn arugula leaves. Place top of roll on sandwich.
Makes 2 sandwiches.

Greek Style Tuna Salad Sandwiches
Prep time: 10 minutes
1 can (12 oz) tuna, drained, flaked
1/2 cup chopped drained roasted red bell peppers (from 7 oz jar)
1/2 cup crumbled feta cheese or shredded mozzarella cheese (2 oz)
1 medium stalk celery, chopped (1/2 cup)
1 loaf (1 lb) French bread
1/4 Italian dressing
1. In a medium bowl, mix tuna, bell peppers, cheese and celery.
2. Cut bread into 4 4inch pieces, cut each piece horizontally in half. For each sandwich, remove some of the bread from center of slices, discard bread or save for another use.
3. Drizzle dressing on cut sides of bread; spread over bread. Fill each sandwich with 1/2 cup tuna mixture. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours. 4 sandwiches.
-Betty Crocker recipe card

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

Some Good Old-Fashioned Appetizers

Hot Dried Beef Dip
1 (8oz) pkg cream cheese
3 tsp milk
1 (3oz) dried beef, chopped
1/4 cup green pepper, chopped
1 small onion, grated
garlic salt
pepper
1/2 cup sour cream
Mix and spread in 8×8 pan. Bake 15 minutes at 350F. Top with 1/2 cup chopped pecans toasted in 2 teaspoons butter. Serve warm.
-Audrey Williams
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Deviled Ham Chip Dip
8 oz Philadelphia cream cheese
1/2 cup salad dressing
2 1/4 oz deviled ham
1 Tbsp pimento (for color)
1/2 tsp onion juice
1/4 tsp Worcestershire sauce
Salt & pepper
Beat all together. Serve on crackers.
-Fern Weaver
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Jezebel
(This is a popular Southern recipe)
1 (18 oz) jar apple jelly
1 (18 oz) pineapple preserves
1 (1.12 oz) can Coleman’s dry mustard
1 (4 oz) jar horseradish
Place all ingredients in blender and mix well. Pour desired amount of mixture over brick of cream cheese. Serve with Pepperidge Farm butterfly crackers, Ritz, etc. Has quite a bite, but is habit forming. This mixture keeps 1 year in refrigerator.
-Heidi Hill
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Chicken Wings
1 cup soy sauce
1 cup sugar
1 cup water
1/4 cup pineapple juice
1 tsp garlic, crushed
1 tsp ginger
Heat above mixture until sugar is dissolved. Pour over 5 pounds of chicken wings. Marinate overnight. Pour off excess liquid and bake at 350F for 45-60 minutes.

Marinated Mushrooms
1 lb fresh mushrooms, sliced 1/4″ thick
1 (8oz) bottle Italian dressing
Leafy greens
Red onion rings
Marinate mushrooms in dressing several hours, turning occasionally. To serve, drain mushrooms and pile on lettuce-lined platter. Garnish with onion rings.
-Nancy Girod
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Fried Walnuts
6 cups boiling water
4 cups walnuts
Put walnuts in boiling water; boil 2 minutes. Drain nuts in sieve. Rinse with hot tap water; drain well.
In large bowl put 1/2 cup sugar; add hot nuts. Stir until well coated. In electric fry pan heat 2 inches of oil to 300F. Add 1/2 of the nuts. Fry 8 minutes. Drain in sieve and put on brown paper; sprinkle with Lawry’s seasoned salt. Fry remaining nuts and sprinkle as above.
-Irene Snow
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Shrimp Dip
1 can shrimp, drained
1 Tbsp grated onion
2 Tbsp French dressing
2 Tbsp salad dressing
8 oz cream cheese
Garlic to taste
Horseradish to taste, optional
Mix all ingredients together and serve on party snacks or vegetables.
– Carol Miner
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Artichoke Dip
1 (14 oz) can artichoke hearts, drained and chopped
1 cup Hellmann’s mayonnaise (no substitute – must be Hellmann’s Mayo)
1 cup grated Parmesan cheese
1 cup grated mozzarella cheese
Chopped onion (as little or much as you prefer)
Mix all ingredients together. Put in casserole dish and sprinkle with paprika. Bake in 325F oven 10-15 minutes. Keep checking until brown. Serve with crackers or cocktail rye bread.
-Judy Grover
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Spinach Dip
2 (10oz) pkgs frozen chopped spinach, thawed and drained
1 (16 oz) carton sour cream
2 cups Miracle Whip (light)
2 (8 oz) cans water chestnuts, chopped
2 pkgs Lipton dry vegetable soup mix (1.8 oz inner packs)
2 bunches green onions, sliced
2 loaves round sourdough or dark bread
Combine all ingredients except bread. Refrigerate several hours. Slice off top half of bread and make hollow inside bottom half. Cube remaining bread and fill bottom with dip.
-Marilyn Nygaard
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Dilly Vegetable Dip
2/3 cup mayonnaise
2/3 cup sour cream
1 tsp finely chopped onion
1 Tbsp dried parsley
1 tsp dill weed
1 tsp seasoning salt
1/2 tsp Worcestershire sauce
2 drops Tabasco
Mix all together. Chill several hours or overnight. Serve with vegetables.
-Gertrude Link
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Cucumber Sandwiches
1 loaf deli pumpernickle bread
1 (8oz) pkg cream cheese, softened
1 pkg dry Italian dressing mix
Approximately 2 Tbsp milk (for spreading consistency)
Spread bread slice with cream cheese mixture and top each with cucumber slice. Refrigerate at least 5 hours before serving.
-Carol Miner
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Bourbon Dogs
1 1/2 lbs skinless wieners
3/4 cup brown sugar
1 cup catsup
1 cup barbecue sauce
3/4 cup bourbon
3 Tbsp minced onion
Cut wieners into 1 inch pieces. Mix all other ingredients in pan; add wieners and simmer at least 1 hour. Serve hot.
-Marion Hansen
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Cocktail Meatballs
1 cup cornflake crumbs
2 lbs ground beef
1/3 cup dried parsley flakes
2 eggs
2 Tbsp soy sauce
1/2 tsp garlic powder
1/3 cup catsup
2 Tbsp minced onion
Sauce
1 lb jellied cranberry sauce
1 (12 oz) bottled chili sauce
2 Tbsp brown sugar
2 Tbsp lemon juice
-Carol Miner
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Copycat Beef Finger Sandwiches
1/2 lb good sliced deli roast beef
1 jar roasted red peppers
1 loaf of French bread (or similar thin sliced bread)
3 oz cream cheese
1 Tbsp sour cream
1 Tbsp mayonnaise
1 tsp creamy horseradish sauce
1 tsp or to taste Knorr pesto mix
1 tsp dill weed (optional)
1 tsp Parmesan cheese (yes the one in the jar is okay it is not necessary to have fresh)
Mix cream cheese and sour cream with pesto seasoning. Spread onto the thin bread. Put a small amount of sliced roast beef and then top with a small bit of roasted red peppers.
-Adapted from a Rochester, Minnesota meat market finger sandwiches

Asparagus Wrap
ginger root
oil or butter
3-4 precooked stalks asparagus
Swiss cheese slice
tortilla, sun dried, if available
Saute ginger root (thinly sliced or grated) in small amount of oil or butter. Remove ginger root. Saute asparagus to desired crispness. Place sliced of Swiss cheese on a tortilla. Top with 3 to 4 stalks of asparagus. Wrap tightly. Serve warmed or cold.
-Jeanette Ertel
From “Emmanuel Lutheran Church Cookbook 1918-2018” Elk River, Minnesota

Crab Dip
2 cups mayonnaise
1 can black olives
1 pkg crab meat
16 oz shredded Cheddar cheese
celery, onion, and green pepper to taste
Mix together and let flavors blend. Serve over crackers.
-Jeanette Ertel
From “Emmanuel Lutheran Church Cookbook 1918-2018” Elk River, Minnesota

Fruit Leathers
Strawberry Fruit Leathers:
2 qt strawberries
1 (2 oz) pkg powdered pectin
1 cup sugar
1/2 to 1 tsp vanilla or almond extract
Peach Fruit Leathers:
4 lb peaches
1 (2 oz) pkg powdered pectin
1 cup sugar
1/2 to 1 tsp vanilla or almond extract
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp cloves
Cherry Fruit Leathers:
4 lb cherries
1 (2 oz) pkg powdered pectin
1 cup sugar
1/4 tsp allspice or nutmeg
1/2 to 1 tsp vanilla or almond extract
Use fully ripe or slightly overripe fruit. Wash fruit; pit cherries and peaches. Puree fruit. Measure four cups puree. Stir in pectin and sugar. Add spice and extract, if desired; mix well. Line cookie sheets with plastic wrap. Spread puree 1/8 inch thick. Set oven temperature control at lowest temperature. Drying will take from three to six hours. Leathers are done when slightly sticky to the touch, but dry and pliable. (If outsides dry faster than middle, cut away the dry part and continue the rest.) Cut in strips or squares. Wrap individual pieces in plastic. May be stored up to two months without refrigeration, if properly dried. A food dehydrator may also be used to make the leathers. Set temperature control at 140F and dry for 6-10 hours, using the same method as conventional oven.
-Cheryl Heidinger
From “Emmanuel Lutheran Church Cookbook 1918-2018” Elk River, Minnesota

Mike’s Mini Frank Wraps
1 lb sliced bacon, cut to length needed
14 oz beef cocktail weiners
3/4 cup brown sugar
toothpicks
Wrap wieners with bacon cuts and secure with toothpicks. Roll in brown sugar to coat. Put in pan lined with Reynolds non stick boil. Bake at 325F for 40 minutes or until sugar is bubbly. Keep warm in crock pot.
-Annette Antiqua
From “Emmanuel Lutheran Church Cookbook 1918-2018” Elk River, Minnesota

Olive Cheese Bread
1 (6 oz) can black olives, drained
1 (6 oz) jar pimento-stuffed green olives, drained
2 stalks green onions
1/2 cup butter, at room temperature
1/2 cup mayonnaise
12 oz Monterey Jack cheese, grated
1 loaf crusty French bread, sliced lengthwise
Roughly chop both the black olives and pimento-stuffed green olives. Slice the green onions into thin pieces. Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20-25 minutes at 325F. The mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers!
-Jeanette Ertel
From “Emmanuel Lutheran Church Cookbook 1918-2018” Elk River, Minnesota

Pizza Crackers
1/4 cup bacon bits
1/4 cup chopped onion
2 cup shredded Cheddar cheese or shredded Mozzarella cheese
1 cup barbecue sauce
snack crackers
Mix all ingredients except crackers, in a medium mixing bowl. Spread 1/2 teaspoon mixture on each cracker. Microwave 12 crackers at a time for 45 to 60 seconds on high, or until cheese is melted. Repeat with additional mixture. Makes enough to cover approximately 60 crackers.
-Marcia Engvall
From “Emmanuel Lutheran Church Cookbook 1918-2018” Elk River, Minnesota

Watermelon Pickles
-Mrs. Ruth Gurske
1 qt cider vinegar
3 1/2 lbs white sugar (7 cups)
2 Tbsp whole cloves
2 Tbsp whole black pepper
2 sticks cinnamon
1 (10 oz) jar maraschino cherries
A whole mace or a scant 1/2 Tbsp ground mace
Peel and cut melon into cubes. Soak overnight in 1/2 gallon of water and 1 1/2 Tbsp pure salt.. In the morning, drain well and boil in clear water until done and transparent but not soft through. Make syrup of sugar and vinegar. Add spices, cherries, and juice and melon to boiling syrup. Boil 45 minutes and can.
-Treasury of Treats- Holy Nativity Lutheran Church – about 1965

Shrimp Dip
-Mrs. Carol Youngberg
1 8 oz pkg cream cheese
1/3 cup mayonnaise
3 Tbsp chili sauce
2 tsp lemon juice
1/2 tsp onion juice
1/4 tsp Worcestershire sauce
Mix well & blend in 2 cups small shrimp.
-Holy Nativity Lutheran Church – about 1965

California Dip
-Mrs. Carol Youngberg
1 pt commercial sour cream
1 envelope Lipton’s onion soup mix
Blend thoroughly. Add milk as it thickens.
-Holy Nativity Lutheran Church – about 1965

The Famous Lipton California Dip
-Lipton Soup
In small bowl, blend 1 envelope Lipton Secrets Onion Soup Mix with 1 container (16 oz) sour cream; chill. Makes about 2 cups dip.
For a creamier dip, add more sour cream.
Try these delicious variations:
California Seafood Dip: Add 1 cup finely chopped cooked clams, crabmeat or shrimp, 1/4 cup chili sauce and 1 Tbsp horseradish.
California Bacon Dip: Add 1/3 cup crumbled cooked bacon or bacon bits.
California Blue Cheese Dip: Add 1/4 lb crumbled blue cheese and 1/4 cup finely chopped walnuts.

Grandma Lundberg’s Little Green Notebook

This notebook is one that Grandma probably put together for her days camping with Grandpa in their Airstream. Later she brought it with her when she spent winters in Virginia and Minnesota… making cookies and other goodies for grandchildren and great grandchildren.

Chicken Squares
from Arlys
3 oz pkg cream cheese softened
3 Tbsp melted butter
2 cooked cubed boned chicken
1/4 tsp salt
1/8 tsp pepper
2 Tbsp milk
1 Tbsp chopped onion or chives
8 oz pkg Pillsbury crescent rolls
3/4 cup crushed croutons
Blend cheese & 2 Tbsp butter (reserve 1 Tbsp for later) Add next 6 ingredients. Mix well.
Separate crescent rolls into 4 rectangles firmly press perforations to seal. Spoon large tablespoon full of meat mixture into center of each rectangle. Pull 4 corners to top center – Twist & seal edges – brush tops with reserved butter. Sprinkle on croutons.  Bake on a greased cookie sheet. 20-25 minutes 350F.

Peach Jam
Cut peaches in small pieces. Put in large kettle without the addition of water. Cook slowly about 20 minutes or until peaches are slightly softened. Measure peach pulp & for each cup of peaches add 1 cup sugar. Return to fire & cook until desired consistency.
Syrup
2 parts water or fruit juice
1 part sugar bring to boil

Glaze Strawberry
1 cup sugar                          1/2
1 cup water                         1/2
3 Tbsp cornstarch              3 tsp
3 Tbsp strawberry jello    3 tsp
1/4 cup food color
Peach Pie
3 Tbsp orange
1 12 oz bottle 7Up
1 cup sugar
1 3 oz box strawberry jello
Fresh strawberries
Cook 7 Up, sugar, cornstarch until thick add jello.
Makes 2 pies

Quiche
from Lynda
1 8 oz Swiss cheese cut into thin strips
2 Tbsp flour
1 1/2 cup Half & Half
4 eggs slightly beaten
8 crisp cooked bacon slices crumbles
1/2 tsp salt
Dash pepper
1 9 inch unbaked pastry shell
Toss cheese with flour. Add half & half, eggs, bacon & seasoning. Mix well. Pour into pastry shell. Bake at 350F. 40-45 minutes or until set. Serving 8-10. Can substitute 3/4 cup chopped ham for bacon.

B C Oven Dinner
from Helia
2 cups sliced potatoes
2 cups hamburger pieces
1 cup sliced onion
can add carrots sliced
1 tsp salt
1/4 tsp pepper
1 can tomatoes chopped
Bake 350F until done.

5 Soup Hot Dish
2 lbs hamburger saute
2 medium onions
1 can cream of muhsroom
1 can cream of chicken
1 can celery
1 can chicken in rice
1 can vegetable bean
Mix 2/3 pkg chinese noodles
Some on top. Do not salt.
Bake 350F 45 minutes uncovered. Can add carrots – peas.

Corn Bread
1 egg
1 1/4 cup milk
1/2 cup sugar
1/4 cup salad oil
2 Hungry Jack extra light pancake mix
Mix. Well greased square pan. Bake 425 – 20-25 minutes

Lemony Cranberry Relish
2 16 oz cans whole berry sauce
1 cup orange marmalade
Juice & grate rind of 1 lemon
1/2 cup chopped walnuts
Chill

Christmas Trees
3 cups flaked coconut
1/4 cup soft butter
2 cups sifted confectioner sugar
1/4 cup light cream
Extract lemon
Stir in flaked coconut. Drop by teaspoon on wax paper – chill. Shape in cone 1 3/4 high. Decorate with red cinnamon candies. Blend in a small dish over hot water – 1/2 6 oz 1/2 cup chocolate chips and 2 Tbsp tsp vegetable shortening. Press bottom of trees in chocolate.
Tinted coconut:
Place 1/2 cup coconut in jar or plastic bag. Mix 1 or 2 drops green food coloring and 1/2 tsp water. Add to coconut. Screw on lid or fold over top of bag and shake until coconut is uniformly color.

Sandwich Spread
from Pauline
1 cup Spam
8 oz less Philly Cheese
Tomato paste

Lynda’s Chicken
1 pkg Hidden Ranch dressing
Sour cream. Sprinkle corn flake crumbs.

Red Cinnamon Apples
2 cups sugar
1 cup water
1/3 cup red cinnamon candies
3/4 tsp red coloring
Dissolve. Add to apples which have pared cut in slices or quartered. Boil until apples are tender. Make at least 6 apples.

Rhubarb Cake
1 1/2 cup sugar  1 w 1/2 brown
1 cup shortening
1 egg beaten
1 cup sour milk
1/4 tsp salt
1 tsp soda
2 cups flour
1 tsp vanilla
1 tsp cinnamon
1 1/2 rhubarb cut fine
Bake 350 – 30-35 minutes. Mix put over top – 1 cup sugar, 1/2 tsp cinnamon

Tomato Jam
3 cups tomato                      4 cups
1 pkg lemon juice                 1 pkg orange jello
1 1/2 cup sugar                     little lemon
cn stick strawberries           1 1/2 t c sugar

Green tomatoes
2 cups green tomatoes
cut up blender
2 cups sugar
1 pkg raspberry jello
1 10 oz box frozen strawberries
1 pkg 3 1/2 oz strawberry jello

Rhubarb Jam
4 – 5 cups rhubarb
3 cups sugar
1 pkg jello
Strawberry – pineapple

Baked Stew
from Lynda
2 # cubed stew beef
1/2 cup tomato juice or V8
6 carrots cubed
3 stalks celery
1 onion
2 tsp salt
2 Tbsp tapioca
1 Tbsp sugar
Few drops of Worcestershire sauce
Mix bake in casserole at 400F 15 minutes then 300F 3hours.

Baked or Chicken Salad
2 cups chicken chopped
2 cup celery
1/2 cup toasted slivered almonds
1 small cup mushrooms
2 tsp grated onion
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 Tbsp pimiento
2 Tbsp lemon juice
1/2 cup cream chicken soup
Sprinkle 3 cups crushed potato chips, 1/2 cup grated cheese on top.
1/2 hour at 350F.

Chicken Salad
2 cups chicken cut up
1 cup celery
1 Tbsp lemon juice
salt, pepper
1/2 cup mayo
2 Tbsp sweet pickles or relish
2 eggs hard boiled
almonds

Potato
Hash brown
Half & Half
1 cup cream celery soup
dried onions
Sprinkle cheese – Serve with ham.

Fruit Cake
50+ candied cherries
11 lbs brazil nuts
1 10 oz dates
1 lb walnuts
Sift together:
1 1/2 cup sugar
1 1/2 cup flour
4 eggs beat mix all
1 hour slow oven = 4 small tins 1 extra small

Apricot Coconut Balls
1 1/2 c apricot
2 cups coconut
2/3 cup sweetened condensed milk
Shape in balls – roll in powdered sugar. HANDS with PS in making rolls.

Sugar Cookies
from Lynda
1 cup shortening                    1/2 cup
1 cup sugar                              1/2 cup
1 egg                                         1 egg
1/2 tsp soda                            1/4 tsp soda
1/2 tsp cream tartar              1/4 tsp cream tartar
2 1/4 cup flour van                8 1/4 flour van
Cream shortening – sugar. Add egg. Blend in flour. Roll in balls press sugar on glass. 10 minutes 300F.

1 cup water
1 sugar
3 tsp cornstarch
3 jello

Carrot Cake
1 1/2 cup cooking oil
1 3/4 cup sugar
3 whole eggs
1 cup crushed pineapple drained
2 cups grated carrots
2 1/2 cups flour
1 tsp soda
salt
1 tsp cinnamon
1 cup chopped nuts
Cream together oil, sugar eggs. Add drained pineapple & carrots. Mix well. Sift dry ingredients. Add to dried mixture & vanilla, nuts, grease, flour 9×12 Bake 350F – 1 hour.
Frosting:
1 3 oz cream cheese
1/2 stick butter
1 cup powdered sugar
vanilla

Glaze
1/2 cup water
2 1/2 cup sugar
1/2 Tbsp strawberry  to 3 Tbsp
2 Tbsp cornstarch

Blueberry Meringue
1 cup water
2 Tbsp cornstarch
1/4 cup sugar
blueberries
1 1/2 cup boiling water
3 eggs
1/3 cup lemon juice/rind

Lemon Meringue Pie
1 cup sugar
4 tsp cornstarch
1 1/4 cup boiling water
2 eggs
2 Tbsp butter
3 Tbsp lemon juice
1 1/8 tsp lemon rind
Mix sugar, cornstarch stir in boiling water. Cook stirring constantly until mixture thickened. Cook 10 min longer.
Beat egg yolks slightly add to hot mixture. Cook 5 minutes. Add butter, rind, lemon juice.
2 egg whites
1/4 tsp cream tartar
4 Tbsp sugar
Beat eggs until frothy. Add cream of tartar. Beat until stiff. It holds a peak. Add sugar beating until stiff & glossy. Beat egg whites until 1 tsp lemon juice.

Date Ice Box Pinwheels
1 cup sugar                     1/2 cup
1 cup brown sugar        1/2 cup
1 cup shortening           1/2 cup
3 eggs                              2 eggs
4 cups flour                    2 cups
1/2 tsp cinnamon         1/4 tsp
1/2 tsp soda                   1/4 tsp
Mix all of these above.  Set aside to prepare the filling.
Boil these below until thick:
1#  dates                           1/2 # dates
1/2 cup sugar                  1/4 cup sugar
1/2 cup water                  1/4 cup water
Roll the dough like a jelly roll and then roll up with date filling. Add an orange peel into the date mixture. Slice off and put on baking sheet. 350F for about 10 minutes or so.

Pecan Pie
3/4 cup sugar
1 cup dark syrup
3 eggs
4 Tbsp butter
1 tsp vanilla
1 cup broken pecans
Boil sugar & syrup 2 minutes. Pour over slightly beaten eggs. Stirring vigorously. Add butter & vanilla & nuts. Pour in pie shell. Bake at 350F for 1 hour.

Thin Egg Pancake
from Vera
4 eggs
1 tsp salt
2 Tbsp sugar
2/3 cup flour – sifted
1 cup milk
2 tsp fat
Beat eggs salt sugar together. add flour Beat until smooth. Pout enough butter on skillet to bake 1/8 inch.

Pecan Pie
from Vera
1/3 cup brown sugar (little more)
1/4 cup butter
1 cup white corn syrup
3 eggs (4 eggs in larger tin)
1 cup pecans
vanilla salt
Add butter softened to brown sugar cream
Add syrup
eggs beat slightly
Mix well. Add nuts.
Bake in hot oven 10 minutes. Reduce bake until firm 30 min. Can use 1 1/2 cup coconut. 350F -45 minutes.

Bake Scalloped Oysters
2 cups cracker -coarse crumbs
1/2 cup melted butter – toss with fork
1 pint oysters – dire in sore liquor
8 x 1 3/4 round pan
1/3 crumbs on bottom
Half oysters
Layer crumbs
oysters
Combine oyster liquid & rich milk to make 1 cup
salt Tbsp worchestershire sauce
Pour over oysters
top with crumbs
Bake 40 min serves 4

Cranberry Salad
from Vera
1 st layer
1 pkg strawberry jello
1 pkg indian cranberry orange relish
1 1/2 cup hot water (little less)
2nd layer
1 pkg strawberry jello
1 cup cottage cheese blend
1 1/2 cup hot water (less)

1 lb cranberry
2 oranges
2 cups sugar

Cranberry Salad
1 pkg cherry jello
1/2 to 1 cup boiling water
1/2 cup cold water
1/2 orange
1 large apple
2 cups raw cranberries

Salad
1 lb cranberries
3 small oranges rind of one
2 apples let stand 2 hours
2 pkg strawberry jello dissolved in 3 cups hot water

Cranberry Sauce
1 cup cranberry sauce
1 cup pineapple drained
cherry jello

Salad
1 Tbsp lemon juice
1 cup pineapple
1 cup ground cranberries
1 cup sugar
1 cup
Cherry jello

*Note: 1 lb cranberries, 2 oranges, 2 cups sugar

Banana Nut Bread                          2 loaves
1 1/4 cup flour                                  1/2 cup plus
1 cup sugar (half brown sugar)     1/2 cup
3/4 tsp soda                                      1/4 tsp
1/2 cup shortening                          1/4 tsp
2 eggs                                                 1 egg
2 frozen bananas                             1 frozen banana
300-350F for 30-35 minutes.

Frozen Salad
from Margaret Davis
1/2 cup cream cheese -grate
1/4 cup boiled salad dressing
1/2 lb marshmallows – cut fine
1 small can crushed pineapple heavy syrup 13 1/8 oz
1/2 pint cream whipped
Mix Freeze
Salad Dressing
4 egg yolks
4 Tbsp sugar cook
4 Tbsp vinegar
Double
1 cup cheese
use all salad dressing
1 pkg mini marshmallows
1 can pineapple 20 oz own juice
1 cup dairy rich

Merry Christmas Salad
from Diamond Walnuts
1 pkg lime flavored gelatin
1 cup boiling water
1 #2 can crushed pineapple
1 cup small curd cottage cheese
1/2 cup finely diced celery
1 Tbsp chopped pimiento
1/2 cup chopped walnuts
Decoration: jellied cranberry sauce, 6 walnut halves, maraschino cherries
Dissolve gelatin in boiling water; cool till syrupy. Stir in remaining ingredients. Turn into round 8″ or 9 x 1 1/2″ cake pan lined with waxed paper. Chill till firm, turn out on waxed paper. Frost top with recipe below. Cut into 6 wedges; nest on lettuce. Cut squares of cranberry sauce for base; top with crisp, golden walnut halves. Trim with maraschino cherries.

Frosting:
Blend and heat till smooth, 1 3 oz pkg cream cheese, 1 Tbsp mayonnaise, 1 tsp lemon juice.

Mashed Potatoes
Cook potatoes mash
Add chopped green onion
better – cream cheese – sour cream
salt to taste
1 egg
Whip until fluffy
When ready to serve. Bake at 325F – 15 -20 minutes.
Ranch dressing

Bread Pudding
1 – 2 cups dry bread cubes
2-4 cups milk scalded
1 Tbsp butter
1/4 tsp salt
3/4 cup sugar
2-4 slightly beaten eggs
1 tsp vanilla
Soak bread in milk 5 minutes. Add butter, salt & sugar. Pour over eggs add vanilla. Mix well. Pour in greased baking dish. Bake in pan. Hot water in moderate oven (350F) until firm. About 50 minutes. Serve warm with lemon sauce. Add 1/2 raisins.

Sauce
3 Tbsp brown sugar
1/4 cup catsup
1/4 tsp nutmeg
1 tsp dry mustard

Barbecue Meatloaf
1 lb ground beef
1/2 cup barbecue sauce
1/2 cup quick oats, uncooked
1/2 cup chopped onion
1 beaten egg
1 cup milk

Green Bean Bake
1 can cream of mushroom soup
1/2 cup milk
1 tsp soy sauce
1 can green beans
1 can French onions
1/2 onions in beans
Bake 350F for 25 minutes
1/2 onions on top after baking 5 minutes more

Meat Loaf
2/3 cups crumbs
1 cup milk
1 1/2 lbs ground beef
2 eggs beaten
1/4 cup grated onion
salt, pepper

Rhubarb Apricot Jam
from Emma Homeyer
4 cups rhubarb
4 cups sugar (less)
1 cup crushed pineapple
1 cup apricot
1 3 oz pkg orange jello

Rhubarb Pineapple Jam
4 cups chopped rhubarb
4 cups sugar
1 cup crushed pineapple
jello
Combine rhubarb, sugar & pineapple in heavy kettle. Stir over heat until sugar dissolved. Boil very steady. Add jello.

Russian Tea Cakes
Pecan Puff
from Betty Crocker
2 1/4 cup flour
1 cup butter
1/2 cup powdered sugar
1/2 tsp vanilla
1 cup chopped nuts
Mix butter sugar vanilla. Mix flour nuts until dough holds together. Shape doughnut balls.
3/4 cup b crocker nuts
Firm in balls. Pieced bake until  set not brown. Cookie sheet 30 minutes
Roll while making powder sugar again when cool.

Thumbprint – Birds Nest
1/2 cup butter cream
1/4 cup brown sugar
Add 1 egg yolk beaten
1 cup flour
Form in balls (1 Tbsp dough)
Dip in slightly beaten egg whites. Roll in 1 cup nuts. Press center. Small measuring spoon. Bake 8 min 300F. Press again. Bake 10 mins.

Ranger Cookies
from Rapid City Book
Cream
1 cup shortening
1 cup brown sugar
1 cup white sugar
Add
2 eggs
1 cup oatmeal
1 tsp vanilla
2 cups flour
1 tsp soda
2 cups Rice Krispies or corn flakes
1 cup coconuts
1 cup nuts
Bake 350F – 12 minutes.

Angel Pie
4 egg whites
Beat until stiff gradually
1 pinch salt
1 tsp cream tartar
1 cup sugar
Bake in well buttered dish. 45 min at 325F.
Cool in oven with door open.
4 egg yolks beat well until light
1/2 cup sugar
2 lemons juice rind of 1
Cook
1 cup whipping cream
1 layer on

Lemon Meringue P.
from Betty Crocker
8 inch
1 cup sugar
3 Tbsp cornstarch
2 eggs slightly beaten
1 cup water
2 Tbsp butter
2 tsp lemon peel (grated)
1/3 cup lemon juice
Stir together sugar & cornstarch. Blend egg yolks & water; gradually stir into sugar mixture. Cook over medium heat stirring constantly until mixture thickens & boils. Boil & stir 1 minute. Remove from heat. Stir in butter lemon peel juice immediately pour into bake pie shell. Heap meringue onto hot pie filling. 10 minutes.

Meringue Pie
8 inch pie
2 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
1/4 tsp vanilla
Beat egg white until frothy. Beat in sugar. Add cream of tartar 1 Tbsp at a time. Continue beating until stiff & glossy. Do not under beat.

Coconut Shortcake Cookies
from Lynda
1 cup butter softened                    1/2 cup butter
1/4 cup granulated sugar             1/4 cup
1 tsp vanilla                                     1 tsp vanilla
2 cups flour                                     2 cups flour
1/4 tsp salt
2 cups coconut                               1 cup coconut
Mix all together. Form into a roll with wax paper. Small roll. Refrigerate at least 1 hour. Slice. Bake 300F 20 minutes.

Chocolate Balls
3 cups powdered sugar                                                3 13 oz
7 cups pkg 143 l 1 pkg 7 oz angel flaked coconut 2 – 7 oz or 1 – 14 oz
1 cup nuts leave out
1/4 1/2 cup melted butter
1 cup sweetened condensed milk
1 tsp vanilla
Mix butter vanilla milk powdered sugar. Mix well. Add nuts powdered sugar. Mix by hand. Set couple hours. Form in balls. Toothpick. Melt 1 bar wax, 1/4 – 1/4 + c malted
2 pkg 6 oz choc chip Nestle’s. Makes 60 or more.

Grandma Nord’s Cookies
2 eggs
2 cup brown sugar
1 cup shortening
2 tsp baking powder
3 1/2 cup flour
salt
1 cup nuts ground fine
1 tsp vanilla
Beat eggs thoroughly. Add sugar. Melt shortening. Mix well. Combine & sift dry ingredients & add. Stir in nuts & vanilla.
Shape the dough into a long loaf. Roll in wax paper. Place in freezer. Cut slices 350F 10 minutes – 40 – 50 cookies.
1 egg
1 cup brown sugar
1/2 cup shortening
1 tsp baking powder
2 cups flour
1/2 cup nuts

Rhubarb Cake
3 cups rhubarb
1 1/2 cup sugar
1/2 tsp nutmeg
3 Tbsp flour
1 Tbsp butter
2 well beaten eggs
Blend sugar flour nutmeg & butter. Add eggs beat smooth. Pour over rhubarb.
Bake in hot oven 450F 10 minutes then moderate about 30 minutes.

Hot Dish
from Vera
2 lbs ground meat – no fat
1 stick ole butter
1 large onion chopped
3-4 stalks celery
1 6 oz croutons {berry with herbs}
2 cups cream mushrooms
1 cup cream celery
1 cup water
Boil vegetables. Mix over croutons. Pour over meat. Mix soups don’t dilute. Top of croutons. Bake in 15 inch covered 1/2 hour. 1/2 hour uncovered.

Tuna Scallop
from Rita
1 can tuna
6 medium potatoes sliced
1/4 cup chopped pimiento
1/4 cup chopped onion
1/2 cup grated cheese
1/2 cup canned mushrooms
salt pepper
2 Tbsp butter
1 Tbsp flour
1 cup milk
1/2 cup bread crumbs
Alternate layers of potatoes tuna, pimiento, onion, cheese & mushrooms in greased 1 1/2 quart casserole. Season each layer. Dot with butter. Blend flour milk. Pour over top with crumbs. Bake moderate oven 350F until potatoes are tender.

Toasted Orange Bread
from Vera
1 loaf Pettridge Farm thin
very thin sliced bread
1 lb 2 sticks (1 cup) butter softened
1/2 cup sugar
grated peel of 1 large orange
butter slices
Mix butter sugar orange peel. Put on bread. Bake 250F 1 hour  – Yvonne got wheat 1/2 half

Cranberry Orange Relish
4 cups cranberries finely chop
1 large orange peel & pulp in food chopper
2 cups sugar
Cover refrigerate at least 3 hours 3 1/2 cups.
Apple 1/2

Pecan Puffs
Russian Teacakes
from Lenard
1 cup margarine or butter softened
1/2 cup powdered sugar
1 tsp vanilla
2 1/4 cup flour
3/4 c pecans – nuts – finely chopped
salt
powdered sugar
Heat oven to 400F. Mix butter 1/2 cup powdered sugar vanilla Mix in flour nuts until dough holds together.
Shape dough in 1 inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake until set but not brown 10-12 minutes. Roll in powdered sugar while warm. Cool. Roll in powdered sugar again. About 4 dozen 1 inch cookies.

Bake Tart Shells
Jewel Tarts
Filling
1/2 cup seedless green grapes
1 medium peach sliced (3/4 c
1/2 cup raspberries or sliced strawberries
1 small banana, sliced (3/4 c
1/2 cup blueberries
Toss grapes, peach, raspberries, banana with orange glaze. Fill tart shells top with blueberries. Refrigerate. Makes 6 tarts
Orange Glaze
Mix 1/4 cup sugar
1 Tbsp cornstarch dash salt
in sauce pan
Stir 1/3 cup orange juice
3 Tbsp water
Cook medium heat. Stir constantly until mixture thickens & boils. Cool & stir 1 minute. Cool.

Lemon Meringue Pie – 8 inch
1 cup sugar
3 Tbsp cornstarch
2 egg yolks slightly beaten
1 cup water
2 Tbsp butter or margarine
2 tsp grated lemon peel
1/3 cup lemon juice
Stir together sugar & cornstarch in medium saucepan. Blend egg yolks & water gradually stir into sugar mixture. Cook over medium heat. Stirring constantly until mixture thickens & boils. Boil and stir 1 minute. Remove from heat stir in butter, lemon peel, lemon juice immediately pour into baked pie shell. Heap meringue onto hot pie filling. Sealing edge. Bake 10 minutes or until delicate brown.

Butterscotch Pecan Squares
from Lynda
Makes 4 dozen
6 Tbsp butter softened
2/3 cup packed brown sugar
1 egg
1 1/4 cup flour
1/2 tsp baking powder
salt
vanilla
1/2 cup chopped pecans
cream butter sugar. Beat eggs & vanilla. Add flour baking powder salt
Stir in pecans
Shape into two rolls and wrap in plastic wrap. Refrigerate for at least 2 hours / store rolls in freezer. Bake 350F 10-12 minutes.

Sand Tarts
1/2 cup butter
1/2 cup sugar
1 1/c cups flour
1 small egg
1 tsp lemon extract
cream butter add sugar beat well add egg extract Add flour to make stiff dough! Chill 3 hours or overnight small ball dough & with thumb press to bottom & sides of tin evenly. The tart must be thin 1/16 inch. Place Tins on cookie sheet Bake 375F 10 minutes golden. Take from oven tip tin upside down as soon as cool enough to handle pinch tins slightly to remove tart.

2 cups crushed strawberries
4 cups sugar
1 box sure jell fruit pectin

Chocolate Mound Balls
3 cups powdered sugar
7 cups 1 1/2 pkg angel flake coconut (1 pkg 14 oz 1 pkg 7 oz)
1/4 cup melted butter
1 cup chopped nuts
1 cup sweetened condensed milk
1 tsp vanilla
Mix well refrigerate. Form 1 inch balls cold.
Melt 2 pkg 6 oz Nestle chocolate chips (12 1/2 oz)
1/2 bar wax
1/4 Tbsp water ( or 1/4 + c)
1 square chocolate (makes darker color)

As you go on your way
May God go with you
May he go before you
to show you the way
May he go behind you
to encourage you
beside you to befriend you
above you to watch over you
and within you to give you peace
in the name of the father the son and the holy spirit.
Amen.

Coconut Macaroons
2 egg whites
pinch of salt
1/2 tsp vanilla
2/3 cups sugar
13 1/2 oz coconuts (1 1/2 c)
Beat egg whites with dash salt & the vanilla till soft peaks form. Gradually add sugar, beating till stiff. Fold in coconut. Drop by rounded teaspoon onto greased cookie sheet. Bake in slow oven 325F about 20 minutes. 1 1/2 dozen.

Macadamia Pie
1 baked pie shell
1- 3 1/2 cup sugar
3/4 c chopped
1/2 c sugar
3 Tbsp cornstarch
dash salt
1 1/4 c milk
2 eggs, separated
1 Tbsp vanilla
1/4 c sugar
1/2 pint whipping cream (1 c)
2 Tbsp sugar
Sprinkle pie with 1/2 c chopped nuts. Combine 1/2 c sugar, cornstarch & salt, 2 small heavy sauce pan. Beat milk & egg yolks together; stir into saucepan. Bring to a boil over low heat stirring constantly. Boil & stir 1 minute. Cool to lukewarm; stir in vanilla. Beat egg whites until frothy gradually add 1/4 c sugar

Meat Balls & Sauce
1 1/2 lbs ground beef
1 cup bread crumbs
1 Tbsp chopped onion
2 eggs beaten
1/3 cup milk
1/4 cup butter or ole
1 can celery soup
1 can onion soup
Combine ingredients, mix well, heat butter, mix into balls 1 inch diameter.

Salmon Salad
Empty 1 can salmon in bowl, shred, to this add 1 cup finely cut celery, 1/2 cup finely cut sweet pickles, 3 hard cooked diced eggs. Blend with enough mayonnaise, salt, pepper. Can be used as sandwich spread or salmon just with mayonnaise.

Chicken Salad
Adelpha Reppe of Bruce
2 – 3 lbs chicken, cooked & cubed
1 can pineapple chunks, drained
1/2 cup celery, chopped
2 Tbsp onion
1/2 cup black olives, sliced
1 cup salad dressing
2 Tbsp mustard
1 can chow mein noodles
Refrigerate overnight, adding chow mein noodle just before serving. Serving on a lettuce leaf.

Banana Cream Pie
1 9 inch baked and cooled crust
3 Tbsp cornstarch
1 2/3 cup water
1 (14 oz) sweetened condensed milk
3 egg yolks, beaten
2 Tbsp ole or butter
1 tsp vanilla
3 medium bananas
lemon juice
In saucepan, dissolve starch in water, stir in milk and egg yolks. Cook, stirring until thick and bubbly. Remove from heat. Stir in ole and vanilla and allow to cool slightly. Slice bananas drip in lemon juice and drain. Spread in baked crust. Pour filling over bananas; cover and chill until set. Serve with whipped cream if desired.

Sherry Chicken
6 or 8 pieces boneless chicken breasts
Seasoned salt
1/4 to 1/2 cup ole or butter
2 cans cream of mushroom soup
1 cup sour cream
1/2 cup sherry
4 oz can mushrooms, drained
6 or 8 slices swiss cheese
Cooked rice for 6 or 8
Pound breasts and season with salt. Brown in ole in skillet. Place in large greased baking dish. In bowl, mix soup, sour cream, sherry, mushrooms. Pour over chicken. Layer cheese on top. Bake uncovered at 325F for 1 hour. Serve using gravy mixture over rice.

Raw Apple Cake
Put 4 cups of raw cubed apples in a mixing bowl. Break 2 eggs over apples and mix. Stir in 3/4 cup oil and 2 Tbsp vanilla. Add:
1 1/2 cup sugar
2 tsp cinnamon
1/2 cup dates or raisins
1 cup nuts, chopped
2 cups flour
2 tsp soda
1 tsp salt
Bake in a 9×13″ greased and floured pan at 350F for 45 minutes.

Amazing Coconut Pie
2 cups milk
3/4 cup sugar
1/2 cup Bisquick or 1/2 cup flour
1/4 tsp salt
4 eggs
1 1/2 tsp vanilla
1 cup coconut
2-4 Tbsp butter, melted
Beat all together except coconut. Pour into greased pie pan. Let stand 5 sprinkle on coconut. Bake 350F for 45 minutes.

Meat Loaf
1/2 lb ground beef, browned
1/3 cup onion, chopped
1/3 cup green pepper
2 eggs
1 1/2 cup cheese, cubed
1/2 cup mayonnaise
1/2 cup milk
1 Tbsp cornstarch
Mix and put in loaf pan. Bake at 350F for 35-40 minutes.

Pie takes the cake
Apple pie cake is good, cut in wedges and served either plain or with whipped cream or vanilla ice cream. Those are the comments from Betty Brennan, Fairbault, Minn., about this recipe.
Apple Pie Cake
1 cup sugar
1/4 cup soft margarine
1 egg
1 cup flour
1 tsp soda
1/8 tsp salt
1 tsp cinnamon
2 1/2 cup peeled and chopped apples
1 tsp vanilla
2 Tbsp hot water
1/2 cup chopped nuts or raisins
Cream well the sugar, margarine and egg. Mix flour, soda, salt and cinnamon together and add to first mixture.
Mix well. Mix in apples, vanilla, hot water and nuts. Put in lightly greased pie pan and bake at 350F for 45 minutes.

Chicken Hot Dish
1 can cream of celery soup
1 1/2 cup chow mein noodles
1 can cream of mushroom soup
1/2 can evaporated milk
2 cups cooked chicken
1/2 tsp Worcestershire sauce
1 cup diced celery
A little onion
Place half the noodles in a casserole. Combine remaining ingredients and pour over noodles, topping with remaining chow mein noodles. Bake at 350F for 60 minutes.

Apple Crunch
This is an old family recipe, heard through the grapevine>
1 can apple pie mix
1 box small white cake mix
cinnamon, to taste
nutmeg, to taste
1/2 stick margarine
Cool whip or cream, if desired
Grease 8×8 inch baking pan or dish. Pour in one can of apple pie mix, add a dash of cinnamon and nutmeg. Blend a small package of white cake mix with 1/2 stick of margarine, sprinkle over apple pie mix. Bake at 350F until crunch is lightly browned and apple mixture is heated through. Serve with Cool Whip or cream. Serves 6.

Dinner in a Dish
Yields 6
Brown as many 1/2″ pork chops as you need to serve 6 in a heavy skillet; season with salt and pepper. Grease a shallow baking dish and place a layer of peeled, sliced potatoes in the bottom. Add a layer of sliced onions and then a 16 oz can of peas and carrots, drained. Place browned pork chops on top. Make gravy in the meat skillet and pour it over the layered food. Bake at 350F for about 1 1/2 hours.

Heavenly Fruit Salad
Prepare 1 pkg lemon pudding. Mix according to pkg directions. Cool completely. Add 8 oz cool whip, 1 can fruit cocktail, drained well, 1 small can pineapple, drained. Add mandarin oranges and marshmallows as needed. Stir well and serve.

Pork Chop and Apple Bake
4 rib or loin pork chops, cut 1/2 to 3/4 inches thick
1 Tbsp shortening
2 cups sliced raw potato
1 cup sliced onion
1 tsp salt
1/4 tsp nutmeg
2 firm red cooking apples cored and cut into wedges
1 1/4 cups apple juice
1 Tbsp cornstarch
In skillet brown chops on both sides in shortening over moderate heat. Remove from skillet and arrange in shallow 2 quart casserole. Add potato and onion to drippings in skillet; heat thoroughly, stirring carefully. Sprinkle with salt and nutmeg. Stir in apple wedges. Spoon mixture over chops. Add 1 cup apple juice to skillet; heat until simmering. Pour over apple-potato mixture. Cover casserole. Bake in 350F oven 45 minutes or until chops and vegetables are tender. using a slotted spoon, place apple-potato mixture on serving platter. Arrange chops on top. Combine remaining 1/4 cup apple juice and cornstarch. Stir until free of lumps. Pour into pan juices and cook until thickened, stirring constantly. Serve sauce over chops or separately as desired. Makes 4 servings.

Mound Bars
2 cups fine crushed graham crackers
1/2 cup butter melted
1/2 cup sugar
Mix well and bake 10 minutes in 350F oven. Remove from oven and frost with 12 oz pkg chocolate chips and 1 Tbsp peanut butter melted together and spread over all and let cool before cutting. Can be frozen.

Applesauce Cookies
1 cup shortening           1/2
2 cups sugar                   1
2 eggs                              2
2 cups applesauce         1 1/2
4 cups flour                    2
2 tsp soda                        1
1 tsp nutmeg                  1/2 tsp
1 tsp cinnamon             1/2 tsp
1/2 tsp cloves                1/4 tsp
2 cups raisins                 1 cup
1 cup nuts                       3/4 cup
Bake at 375F for. Frost if desired.

 

Grandma Dell’s Recipe Collection

Grandma Rudell wanted to share recipes that she collected and the family enjoyed. One of the recipes was Grandma Crocker’s vegetable soup. Below are others that she had collected from family and friends.

Hot Corned Beef
2 cups chopped mild sauerkraut
1 -12oz can corned beef, crumbled
1/2 cup mayonnaise
1 tsp onion powder
1 Tbsp strong mustard or horseradish
1 – 1 1/2 cup shredded Swiss or mozzarella cheese
Mix all ingredients together. Spread on buns. Wrap in foil & bake at 375F for 20 minutes. Serve with pickles.
Oven temperature 375F. Time 20 minutes. Serves 24.
-Carol McChesney

Hidden Valley Oyster Crackers
12 -16 oz oyster crackers
1 pkg Hidden Valley Ranch salad dressing mix
1/4 tsp lemon pepper
1/2 -1 tsp dill weed
1/4 tsp garlic powder
3/4 – 1 cup salad oil
Combine mix & oil. Add seasoning. Pour over crackers & stir to coat. Place in microwave 3 min.
-Nona Newman

Ham Roll Ups
Filling:
1 8oz cream cheese
1 tbsp onion soup
1 1/2 tsp fine chopped parsley
6 slices of ham – thinly sliced
Mix ingredients, fill ham slices & roll up – cut into about 1 inch piece after chilling.
-Judy Olidjenik

Taco Dip
1 can chili beef soup
1 can cheddar cheese soup
1 can peppers (not hot)
1 lb Monterey jack cheese, cubed
Mix together then bake at 350F for 30 minutes. Serve with taco chips.
-Janet Cisewski

Taco Dip
12 oz sour cream with chives
1/2 pkg Hidden Valley Green Goddess salad dressing
1 cup Hellman’s mayonnaise
1/4 cup diced onion
1 cup shredded lettuce leaves
3/4 cup chopped tomatoes
1 cup shredded Colby cheese
Taco chips
Mix sour cream & dressing, mayo. Spread on plate. Layer with onions, lettuce, tomatoes & cheese.
Serve with taco chips.
-Liz Hanson

Cheese Puffs
5 oz jar Kraft Old English spread
1/4 cup butter
1/2 tsp salt
1/2 cup flour
Olives
Cream cheese, butter, salt & flour. Roll into small balls. Chill. Bake for 10 minutes on greased cookie sheet add olives if you want them.
Oven Temp: 400F Time: 10 Minutes
-Diane Hammon

Shrimp Dip
1/4 lb soft butter
1 8oz cream cheese
salt & pepper to taste
Add:
4 1/2 oz canned shrimp (small)
1/2 small minced onion
4 tsp mayonnaise
Juice of 1/2 lemon
Dash garlic salt
Soften & cream cheese. Add rest of ingredients in blender except shrimp, blend add shrimp by hand. Chill. Serve with Ritz crackers. Store in refrigerator overnight.
-Liz Hanson

Crab & Shrimp Leg
1 can crab meat
1 can shrimp
1 8oz pkg cream cheese
1 can chopped ripe olives
1 tsp lemon juice
1 Tbsp mayonnaise
1 small onion chopped
2 tsp Worcestershire sauce
parsley
Slivered almonds
2-3 tbsp chili sauce
Mix all ingredients except parsley & almonds, form balls, chill overnite. Sprinkle with parsley & almonds. Makes 2 large balls, or can be served as a dip with crackers.
-Mary Ann Spoodis

Spicy Appetizer Franks
1 pkg spaghetti sauce mix
1 8oz can tomato sauce
1/2 cup water
2 Tbsp cooking oil
2 Tbsp franks or cocktail weiners
Prepare sauce ingredients. Cut franks into bite size pieces. Chill. When ready heat weiners in sauce & serve in casserole.

Deviled Ham & Cheese Balls
2 -3oz cream cheese, softened
1 -4 1/2 oz can deviled ham
1 tsp snipped chives
1 tsp mustard
1/4 cup chopped nuts
Blend all ingredients except nuts. Roll into ball. Chill 3 or 4 hours. Garnish with nuts and snipped chives. Stand 10 minutes before serving.

Cauliflower & Broccoli Salad
1 head cauliflower
1 head broccoli
1/2 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 pkg frozen peas
1 small can, drained chopped ripe olives
2 cups mayonnaise
1 cup sour cream
1 pkg Hidden Valley Ranch dressing
Mix dressing ingredients together. Add to salad ingredients & toss.
-Ann Belland

Cranberry Salad
1 lb cranberries
1 1/4 cup sugar
1 cup water
1 pkg lemon jello, small
Boil 3 ingredients until tender. Stir in 1 pkg lemon jello, while mixture is hot, then set aside to coat while preparing the following.
1 cup diced apple
1 cup diced celery
1/2 cup chopped nuts
12 marshmallows cut into pieces
Stir ingredients together & add to cranberry mixture. Pour into ring mold & chill. Serve with lemon dressing.
-Aunt Bobbie (Marion Whalen)

Bean Sprout Salad
2 – 1# cans bean sprouts
1 Tbsp soy sauce
1 Tbsp sugar
1 Tbsp chopped pimiento
2 Tbsp sweet relish, drain
1/3 cup finely chopped parsley
3 Tbsp wine vinegar
1/2 tsp dry mustard
3/4 cup salad oil
2 tsp chopped chives
Drain sprouts & rinse in cold water. Blend all ingredients & mix well with a fork. Chill 1 hour. Drain & serve over crisp lettuce.
-Aunt Bobbie (Marion Whalen)

Picnic Salad Bowl
1 can green beans, drained
1 can corn, drained
1 can small peas, drain (can use frozen defrosted)
1 can mushrooms, drain
1 cup diced celery
1 medium onion, chopped
1 can bean sprouts
1/4 cup Italian dressing
4 slices bacon, fried & drained
1/2 cup green pepper, chopped
1 jar pimiento
Combine, cover & chill. Before serving stir well. Serve about 20.
-Jean Rudell

Broccoli Salad
3 oz fresh mushrooms, sliced
1 1/2 oz green onions
12 oz broccoli
12 oz cauliflower
5 oz sugar
1 1/2 tsp salt
1 1/2 tsp celery seed
1/4 tsp garlic powder
1 cup salad oil
1/4 cup white vinegar
2 oz cherry tomatoes
1 oz onion tops
Wash & trim mushrooms in salt water. Cut tops from onions & reserve for garnish. wash & trim broccoli & cauliflower – cut into bite size pieces.
Marinade: combine oil, vinegar, sugar & spices. Mix with vegetables. Cover & chill 24 hours. Garnish serving bowl with tomatoes & green onion tops.
-Boston Tea Party Restaurant

Wild Rice Salad
1 -4 oz pkg wild rice (cook as directed & cool – mix with following)
chopped celery
chopped onion
cut green grapes
ham or turkey
Dressing Hellman’s Real mayonnaise. *Jean additional option: thin slightly with a little ranch dressing. (You can also use Canoe Wild Rice in a can).
-Lori Rudell

Frozen Pea Salad
1 head iceberg lettuce, torn
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1 can 8oz sliced water chestnuts. drained
1 pkg 10 oz frozen peas, thawed
2 cups mayonnaise
1 Tbsp sugar
1/4 cup shredded Parmesan
4 bacon strips, cooked, crumbled
In 6 quart bowl, layer half of the lettuce, onion, celery, green pepper, water chestnuts and peas. Combine mayonnaise and sugar. Spread half over the salad. Repeat layers. Sprinkle with the cheese and bacon if desired. Cover & refrigerate for 12-24 hours. Yield 14-16 servings.
-Taste

Baked Onions
1/2 cup butter
1/2 cup flour
salt & pepper
1 pkg frozen small onions
1 large evaporated milk
1 cup boiling water
2 dashes tabasco sauce
Kellogg crumbs
Immerse onions in boiling water, drain. Melt butter. Add flour, salt & pepper, stir. Add evaporated milk & tabasco sauce to onions in dish. Sprinkle with crumbs & bake at 350F for 20 minutes.
*Jean uses onion in boiling water to peel tough outer skins. Salt & pepper to taste (1/4 tsp suggested)
-Marion Whalen

Grandma Crocker’s Pie Crust
2/3 cup shortening
1 1/4 cup flour
pinch of salt
2 – 3 Tbsp of ice water or cold milk
Doubled:
1 1/3 cup shortening
2 1/2 cup flour
pinch of salt
4-5 Tbsp ice water or cold milk
Chill before rolling out. Mix carefully – the longer you mix the tougher the crust gets. Adjust water or milk if needed. Roll out on floured board with lightly floured rolling pin.

Beer Batter
1 1/2 cup Bisquick
1 tsp salt
2 eggs, separated
1 can warm beer
* you may add cornstarch to make the batter crispier
Mix all ingredients for batter. 2 eggs beaten until stiff; fold into batter, thin with warm beer.
-John Erickson

4 Bean Casserole
1/2 lb bacon cut up, fried & drained
1 chopped onion, fried
1 can baked beans (large)
1 can kidney beans, drain
1 can lima beans, drain
1 can butter beans, drain
2 Tbsp vinegar
1/2 cup brown sugar
1/2 cup catsup
Mix all ingredients & bake at 350F for 1 hour.
-Aunt Bobbie (Marion Whalen)

Green Tomato Jam
3 cups green tomatoes
1 1/2 cup sugar
1 pkg raspberry Jell-o
Put tomatoes in blender, chop well, drain. Add sugar and cook until done, about 15 minutes. Add Jello and stir. Put into jars.
-Sr. Prospective

Popover
3 eggs, slightly beaten
1 1/2 cup milk
1 1/2 tsp melted butter
1 1/2 cup sifted flour
3/4 tsp salt
Beat eggs. Add milk and melted butter. Sift flour, measure and add salt. Add to egg mixture and beat until batter is smooth. Place in 6 large very heavily greased custard cups and bake. If using a popover pan or muffin tin this will make more popovers and they will be smaller – so bake for a shorter length of time. Bake at 400F for 1 hour. If using a muffin pan cook for 1/2 hour. These are THE popovers! Serve plain or with a savory or sweet filling.
-Pam Johnson – adapted from the Dassel Covenant Women’s Cookbook

Milky Way Cake
Cake:
Confectioner’s sugar
8 (1 3/4oz) Milky Way bars
1 1/2 cups (3 sticks) butter
2 cups granulated sugar
4 eggs, well beaten
2 1/2 cup all purpose flour
1/4 tsp baking soda
1 1/4 cup buttermilk
1 cup chopped pecans
1 tsp vanilla extract
Icing:
2 1/2 cup granulated sugar
1 cup evaporated milk
1 cup marshmallow cream
1/2 cup (1 stick) butter
6 oz chocolate chips
1 cup chopped pecans
Preheat oven to 325F. Grease three 9″ cake pans and dust them with confectioners sugar. to make cake, melt the Milky Way bars in 1 stick of butter. Remove from heat and let cool. Cream remaining 2 sticks butter with granulated sugar. Add beaten eggs and cooled chocolate mixture. Sift flour and baking soda together. Alternately add flour and buttermilk to the batter, blending well. Add the nuts and vanilla. Divide the batter among the prepared pans and bake 30-40 minutes or until cake is firm to the touch. Cool for 5 minutes to remove from pans and place on cooling rack. While the cake cools, prepare the icing. Combine sugar and milk in a heavy saucepan. Cook to soft ball stage (234F on candy thermometer). Remove the pan from heat and add marshmallow cream, butter and chocolate chips, stirring until melted. Add pecans. When cake is cooled completely frost each layer, sides and top.

Famous Amos Raisin Cookies
2 cups soft margarine or butter
3/4 cup packed brown sugar
3/4 cup white sugar
2 eggs, medium
4 cups flour
1 tsp vanilla
1 tsp water
1 12oz pkg chocolate chips
1/2 tsp salt
1 tsp baking soda
2 cups raisins
1 1/2 cup chopped nuts (optional)
Beat butter or margarine, brown sugar, white sugar, vanilla, water & eggs until blended. Mix dry ingredients & stir in by hand, last chocolate chips & nuts. Drop by spoonfuls on cookie sheet. Bake at 375F for 10 minutes.
Oven temp: 375F, Time: 10 min, Serves 18 dozen
-Aunt Bobbie (Marion Whalen)

Maple Frango
3 egg yolks, lightly beaten
1 cup hot maple syrup
2 cups heavy cream, beaten until stiff
To slightly beaten egg yolk in double boiler add hot syrup; stir & cook until thickened. Cool & fold in beaten cream. Fill molds, pack in ice & salt. Let stand 4 hours. (new in 1965 place in freezer or coffee cans and freeze in snow or small?).
-Grandma Bell

Texas Chocolate Sheet Cake
Sift in bowls:
2 cups flour
2 cups sugar
In saucepan melt 1 stick butter, add 1/2 cup salad oil, 4 Tbsp cocoa, 1 cup water
Bring to a boil & pour over sugar & flour mixture. Mix well add 1/2 cup buttermilk, 2 eggs, 1 tsp vanilla, 1 tsp soda.
Mix well pour into 11x17x3/4 pan. Bake 20 minutes. Five minutes before cake is done start icing:
Mix 1 stick butter, 4 Tbsp cocoa, 6 Tbsp sweet milk
Bring to a boil, remove from heat & add 1 lb powdered sugar & 1/4 tsp vanilla. Spread over cake when taken from oven.
-Jean Rudell

Chocolate Chews
1/2 cup shortening
1 2/3 cup sugar
2 tsp vanilla
2 eggs
2 1oz unsweetened chocolate, melted
2 cups sifted flour
2 tsp baking powder
1/2 tsp salt
1/3 cup milk
1/2 cup chopped nuts, optional
1/2 cup sifted powdered sugar
Cream shortening, sugar & vanilla. Beat in eggs, then melted chocolate. Sift dry ingredients together, blend well, stir in nuts. Chill 2-3 hours. Form into balls & roll in powdered sugar. Place on greased cookie sheet bake at 350F for 12 minutes.
Oven temp: 350F, Time: 12 min, Serves 3 doz.
-Jean Rudell – from a Pillsbury cookbook

Tootsie Rolls
2 Tbsp butter
2 square unsweetened chocolate
About 3 cups powdered sugar
3/4 cup dry milk powder
1/2 cup white corn syrup
1 Tbsp vanilla
Measure butter & chocolate in double boiler. Cool until chocolate melts. Stir in syrup & vanilla. Combine sugar & milk powder in separate bowl. Remove from heat stir in dry ingredients. As candy thickens turn out on waxed paper dusted with powdered sugar & knead until candy is stiff. Divide into 4 to 6 parts & roll into pencil strips. Cut into tootsie roll sizes & wrap in waxed paper.
Serving size: 1 1/2 lb
-Oak Grove School

Buttermilk Pie
1/4 cup soft butter
2 cups brown sugar
4 Tbsp flour
2 cups scalded milk
3 egg yolks
1 tsp vanilla
Combine first three ingredients, scald milk, add mixed ingredients, beat cool until mixture is thick. Stir constantly. Add vanilla & eggs and mix – only add eggs of the mixture cools. Pour into baked pies crust & top with meringue.
-Grandma Crocker

Pineapple Cake
2 cups flour
2 cups sugar
2 eggs
2 tsp soda
1 tsp vanilla
1 20z can crushed pineapple
1/2 cup chopped pecans
Mix together in bowl- pour into 9×13 greased pan. Bake 45 minutes at 325F. Cool 10 minutes – frost.
Frosting:
8 oz soft cream cheese
1/4 cup soft margarine
1 3/4 cup powdered sugar
1 tsp vanilla
Mix ingredients together & frost cake when cooled.
Oven Temp: 325F, Time: 45 min
-Joyce Blain (or Carlson Co)

Cookies & Creme Brownies
1 box brownie mix
1 cup creme filled sandwich cookie crumbs
1/2 container rich & creamy vanilla or chocolate frosting (2/3 cup)
2/3 cup creme filled sandwich cookie crumbs
Make brownies as directed on box for 13×9 pan – except stir in 1 cup cookie crumbs into batter. Cook at 350F. Cool completely. Frost with frosting – sprinkle with 2/3 cup cookie crumbs.
-Jean Rudell adapted from Betty Crocker

Baked Spaghetti
Makes 6 servings
This satisfying pasta bake pleases young and old. Add a tossed green salad and bread sticks to round out a memorable menu. – Betty Rabe Mahtomedi, MN – Taste of Home
8 oz uncooked spaghetti, broken into thirds
1 egg
1/2 cup fat free milk
1/2 lb lean ground beef (90% lean)
1/2 lb Italian turkey sausage links, casings removed
1 small onion, chopped
1/4 cup chopped green pepper
1 jar (14 oz) meatless spaghetti sauce
1 can (8oz) no salt added tomato sauce
1/2 cup shredded part skim mozzarella cheese
1. Cook spaghetti according to pkg directions; drain. In a large bowl, beat egg and milk. Add spaghetti; toss to coat. Transfer to a 13×9 baking dish coated with cooking spray.
2. In a large skillet, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Spoon over the spaghetti mixture.
3. Bake, uncovered, at 350F for 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
-Grandma Rudell used to love to make small containers that could be used by individuals to give as a gift for grandkids that were away at school (college).

Candy Cookie
1 cup peanut butter
1 cup powdered sugar
1 cup ground nuts & dates
1 large pkg chocolate chips
Mix peanut butter, powdered sugar, date & nuts. Melt chocolate over boiling water (double boiler). Roll first mixture into tiny balls & dip in chocolate. Let stand until chocolate hardens. Not baked.

Grandma Crocker’s Vegetable Soup

Cover soup bone & meat with water just until covered (Beef). Simmer 4 hours with 1 large onion and a couple of stalks of celery. Strain stock & remove bone & skim fat. Add potatoes, carrots, celery, onion, salt & pepper, 1 can whole tomatoes. Cut meat from bone and cook until vegetables are done.
Modified: in crock pot add water & small can beef broth, vegetables & stew meat a soup bone with meat if available. Cool on low for 8 hours.
*Note: Daughter, Jean adds a quart of V8.

It is more difficult to find the soup bones in stores… you can ask the butcher to save the soup bones for you as they usually throw them away. If you aren’t able to do that you can get a small pack of beef ribs. It will substitute nicely for the soup bones that use to be available in stores.

I usually make a large pot of soup and package it into freezer bags carefully using a ladle to fill each bag with as much of each vegetable and meat as possible to get a good mix of all of the ingredients. Lay each bag sideways in the freezer and allow it to freeze into booklet type packets. This will help store these in your freezer until you use them.

• When I was 6 or 7 my mother used to give me a dollar to go to the Red Owl grocery store that was located just beyond the fence in our backyard. I remembered to be careful as I crossed the asphalt that was probably the truck access to the back of all of the stores on the Miracle Mile. When I walked around to the front of the store I went in and purchased a loaf of bread, a pound of ground beef and a pound of butter. For some reason I think they were 33 cents a piece which gave me a penny for change.   –  It’s funny to remember the prices for things at that time frame. A candy bar was 5 cents and a postage stamp was about 2 cents.   – When I helped some friends demolish the walls on a place they hoped to have for their retirement place we found some newspapers used for insulation that were dated 1932 and 1933 below the lathe and plaster. These newspapers advertised tailored shirts for 5 cents… it was funny to see the change of prices over time. I remember when I was first buying groceries that I could have a full bag of food for $5 and now I am lucky to get out of the store for less than $25 per bag… I can only stay under that total if I don’t buy anything from the meat department.

 

* One thing I was reminded of lately – just because I was interested in the experiences and opinions of those who were older than me doesn’t mean that is the same for everyone. I had not given much commentary that was personal in my listing of recipes other than tips or some reminders about what to avoid or add. I will continue to follow that procedure. If anyone is interested in stories about the family you can check out that blog. Likewise, if you have a memory you wish to add you can let me know and I will put it in that space.

 

 

South Dakota Prairie Specialties

Ruth’s Creamed Cuke Dressing
1 1/2 cup mayo
1/2 cup sugar
2 – 3 Tbsp vinegar (suit to taste)
Salt & Pepper
Mix mayo & sugar together, then stir in vinegar and salt & pepper. Pour over sliced cukes & onions that have been soaked in salt water. This may be used as a coleslaw dressing by adding other spices.
-Jacque Eldridge
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Condensed Cream Soup Mix
2 cups nonfat dry milk powder
3/4 cup cornstarch
1/4 cup chicken bouillon granules
2 Tbsp dried minced onion
1 tsp basil
1 tsp thyme
1/2 tsp pepper
Mix together milk, cornstarch, bouillon, minced onion, basil, thyme and pepper. Store in an airtight container, such as a 1 quart jar. To use add 1/3 cup dry mix to 1 1/4 cup water. Heat to boil, stir til thick. Mix equals 3 cups equivalent to 9 cans of cream soup.
-Linda Farling
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Silverware Cleaner
Glass cake pan
Foil
1 quart hot water
1 Tbsp baking soda
Line the bottom of the glass pan with a sheet of foil – shiny side up and put the water & soda in it and the tarnished silver. Let soak and then scrub and wash and dry.
-Jacque Eldridge
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Spanish Pickles
12 large cucmbers
1 large head of cabbage
6 medium onions
6 green peppers
2 Tbsp salt
2 lb. sugar
4 tsp celery seed
1 quart vinegar
4 tsp mustard seed
1 tsp turmeric
Peel and grind cucumbers, peppers, onions and cabbage with food grinder, add salt. Let drain overnight in large strainer. Next morning, add sugar, celery seed, vinegar, mustard seed and turmeric. Bring to boil and hot pack.
-Mrs. Warren Hunsley 1952 Cookbook
-reprinted in Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Tomato Salad Dressing
1 cup Mazola oil
2/3 cup vinegar
1 1/2 tsp salt
1 cup tomato soup
2/3 cup sugar
Chopped onions
Chopped pickles
Chopped green peppers
Paprika
Put oil, vinegar, salt, tomato soup and sugar in fruit jar and shake well. Add any one of the onions, pickles, green peppers or paprika as desired.
-Mrs. Vern Corey 1952 Cookbook
-reprinted in Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Salad Dressing
1 cup milk
1/2 cup vinegar
1/2 cup water
3 eggs
2 tsp salt
2 Tbsp butter
3 tsp dry mustard
3 Tbsp flour
Beat eggs, add milk and beat. Mix together salt, dry mustard and flour and gradually beat in vinegar and water, add eggs and milk. Cook until thick, then beat in butter. Thin with cream before using.
-In memory of Mrs. Edna Ingalls 1952 Cookbook
-reprinted in Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Icicle Pickles
Cucumbers (desired amount)
Onions slices
1 tsp mustard seed
1 tsp celery seed
1 cup sugar
1 cup water
1/2 cup salt
3 cup vinegar
Take desired amount of cucumbers, large size, cut lengthwise into dry and pack in jars. Put small onion or slice of onion on top. Add 1 tsp mustard seed and 1 tsp celery seed to each quart of pickles. Boil the sugar, water, salt and vinegar. Pour over pickles and seal.
-Mrs. Albert Sickel 1952 Cookbook
-reprinted in Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Cranberry Relish
4 cups raw cranberries
1 unpeeled orange
1 small can crushed pineapple
1 Tbsp lemon juice
1 cup sugar
1 level tsp curry powder (optional)
Wash and pick over cranberries and put through food grinder with medium blade, remove center vein from orange, put through grinder. Drain juice from pineapple and add pineapple and lemon juice to cranberries and orange, add sugar and curry powder. Let set in refrigerator over night before serving.
-Mary LaRoche 1952 Cookbook
-reprinted in Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Salad Dressing Cake
2 cups flour
1 cup sugar
2 tsp soda
1 cup mayonnaise
2 eggs
1 cup water
Pour flour, sugar, soda, mayonnaise, eggs and water in a bowl and mix all at once.
Spice Cake Version
2 cups flour
1 cup sugar
1 cup mayonnaise
2 eggs
1 cup water
1 tsp cloves
1 tsp cinnamon
1 tsp allspice
Pour flour, sugar, soda, mayonnaise, eggs, water and spices into a bowl and mix all at once.
Chocolate Cake version
2 cup flour
1 cup sugar
2 tsp soda
1 cup mayonnaise
2 eggs
1 cup water
1/2 cup cocoa
Pour flour, sugar, soda and mayonnaise, eggs, water and cocoa into a bowl and mix all at once. Bake at 350F until done.
-Mrs. Theodore Wooten 1952 Cookbook
-reprinted in Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Raised Doughnuts
1 cup milk, scalded
2 cakes fresh or pkg granulated yeast
1 cup warm water
3 1/2 cups flour
1 cup brown sugar
1/2 tsp salt
2 beaten eggs
4 cups flour
1/2 cup shortening or lard
Cool milk to luke warm, add yeast softened in water. Add 3 1/2 cup flour and beat until smooth. Cover and let stand about an hour in warm place until mixture is bubbly or spongy. Thoroughly cream shortening, sugar and salt, add eggs and beat. Add to sponge with remaining 4 cups flour. Knead lightly. Mixture may be sticky. Cover and let rise, knead and let rise again. Roll 1/3 ” thick on floured board. Let rise until double in bulk. Fry in deep fat, 375F until brown, placing raised side down first. Roll in sugar. Makes 3-4 dozen.
-Mrs. Howard Hodges 1952 Cookbook
-reprinted in Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Date Bars
1 Tbsp butter
1 cup sugar
2 eggs
1 cup flour
Pinch of salt
3/4 cup nuts
1 tsp baking powder
1 Tbsp hot water
1 pkg dates
Cream butter, sugar and eggs, add flour, salt, nuts, baking powder, hot water and dates. Bake 30 minutes at 350F. Cut in bars when cool and roll in powdered sugar.
-Mrs. George Doran 1952 Cookbook
-reprinted in Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Devil’s Food Cake
1/4 cup butter
1 cup sugar
2 whole eggs
1/2 cup sour milk
1 1/4 cup flour
1 level tsp soda
1/4 tsp baking powder
1/4 cup cocoa
1/2 cup water
1 tsp vanilla
Cream butter and sugar, beat in whole eggs. Add sour milk, flour, soda and baking powder. Over cocoa pour boiling water. Add last to cake mixture. Add vanilla. Bake.
-Mrs. Mabel E. Ricketts 1952 Cookbook
-reprinted in Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Brownies
3 eggs, separated
1 cup sugar
2 squares chocolate
5 Tbsp hot coffee
1/2 cup nuts
1/2 cup flour
1/2 tsp vanilla
Pinch of salt
Beat egg yolks until light. Add sugar and chocolate melted in hot coffee. Add nuts, flour and vanilla. Beat egg whites (with pinch of salt) till stuff enough to hold peaks. Fold into chocolate mixture. Bake in slow oven. Sprinkle with powdered sugar when cool.
-Mrs. Lola V. Ricketss 1952 Cookbook
-reprinted in Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Mrs. Rowe’s Salmon Patties
1 can red salmon, medium size
1 cup cooked rice
1 tsp salt
1 Tbsp flour
1 egg
Stir together salmon, rice, salt, flour and egg and drop from spoon in hot butter. Fry until well browned on both sides.
-Mrs. F. J. Hodoval 1952 Cookbook
-reprinted in Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Baked Salmon Sandwiches
8 slices bread
1 cup flaked salmon
2 Tbsp chopped onion
1/2 tsp salt
4 slices sharp cheese
1 cup milk
Butter or margarine
1/4 cup chopped celery
2 Tbsp chopped green pepper
1/4 tsp caraway seeds
2 eggs, beaten
Paprika
Spread 4 slices of bread with the butter. Place in bottom of baking dish. Toast lightly in oven, 350F for about 10 minutes. Combine salmon, celery, onion, green pepper, salt and caraway seed. Mix to blend. Arrange salmon mixture on toast slices. Top with slice of cheese. Cover with remaining slices of bread. Cover with mixture of well beaten eggs and milk. Sprinkle with paprika and bake in 350F oven for 40 minutes. Serves 4.
-Mrs. Glen Whitney 1952 Cookbook
-reprinted in Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Tuna Stuffed Peppers
1/4 cup salad oil
2 Tbsp flour
1 cup milk
1 tsp Worcestershire sauce
2 7oz cans tuna fish
1 tsp lemon juice
4 green peppers
Salt and pepper
1/2 cup grated American Cheese
1 No. 2 can (2 1/2 cup) whole kernel corn, drained
Corn flakes
Make white sauce of salad oil, flour, milk and seasonings. Add cheese. Add tuna, corn and lemon juice. Cool Halve peppers lengthwise, cook in boiling water 5 minutes. Stuff with tuna mixture. Top with buttered corn flakes. Bake in moderate oven 350F for 30 minutes. Serves 6.
-Mrs. Wm. K. Sahr 1952 Cookbook
-reprinted in Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Mort’s Beef Jerky
1 bottle garlic oil
1 bottle liquid smoke
1 bottle of soy sauce
Lemon-pepper
Soak meat in mixture of garlic oil, liquid smoke and soy sauce for at least 2 days, turning often. Bake on oven rack at 150F until dried or use a dehydrator. Sprinkle lemon-pepper on meat before starting to dry. Dry until it loses it’s dark color – don’t let it get gray.
-Jacque Eldridge
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Favorite Goulash
2 lbs ground meat
1 box spaghetti
2 onions
Dash of garlic
2 cans of tomato sauce or 1 can tomato sauce and 1 can tomato soup
2 Tbsp Crisco
water
Brown meat and onions in Crisco and cook slowly in heavy covered pan until almost done. Add cooked spaghetti and tomato sauce which has been diluted with water and cook slowly until ready to serve. More tomatoes or water may be added according to taste and consistency.
-Alice Tyler 1952 Cookbook
-reprinted in Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Pork Chop Casserole
4 loin or shoulder pork chops
1 tsp salt
1/8 tsp pepper
Flour
1/2 cup canned tomatoes
2 Tbsp fat
2/3 cup rice
4 green pepper rings
4 onion slices
Season chops with salt and pepper. Brown in fat and place in greased casserole. Wash rice and cook 10 minutes in boiling salted water. Place green pepper ring and onion slice on each chop. Cover tightly and bake in moderate oven, 350F 1 hour. Add more water if necessary. Serves 4.
-Mrs. Wm. K. Sahr 1952 Cookbook
-reprinted in Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Barbecue Venison
1 cup catsup
1 Tbsp salt
2 Tbsp Worcestershire sauce
1/4 cup vinegar
1 Tbsp butter
1/8 tsp cinnamon
3 slices lemon
1 onion, sliced thin
1/8 tsp allspice
Sear 3 pounds of venison in frying pan. Mix together catsup, salt, Worcestershire sauce, vinegar, utter, cinnamon, lemon, onion and allspice in sauce pan and bring mixture to a boil. Stir to avoid burning. Simmer 10 minutes. Cover venison with the sauce and roast in moderate oven. (350F) Cook 1 1/2 to 2 hours. Turning occasionally.
-Betty Boyle
-reprinted in Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Corned Beef Patties
2 cups flour
1 tsp baking powder
1/2 tsp salt
6 Tbsp shortening
1 egg yolk, slightly beaten
1/3 cup milk
Sift flour, baking powder and salt. Add shortening and mix thoroughly. Add egg and milk. turn out on floured board. Roll out dough 1/8 inch thick. Cut into squares. Fit each into muffin tins. Fill with corned beef filling and fold edges of the pastry over to the center. Bake in hot oven about 20 minutes. Serves 8.
Corned Beef Filling
2 Tbsp butter
1/4 cup chopped onion
2 Tbsp flour
1 1/4 cup cooked corned beef
1 1/2 cup canned tomatoes
Few grains of black pepper
Melt butter, add onion – cook slowly till soft. Add flour, stir till blended. Add corned beef, tomatoes and pepper. Bring to a boil, stirring constantly until thick and smooth. Let simmer about 10 minutes.
-Mrs. Ethel Sundstrom 1952 Cookbook
-reprinted in Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Barbecue (makes 100 1/3 cup servings)
15 lb lean ground beef
1/2 cup oil
1 1/4 cup vinegar
1 1/2 quart water
2 1/4 quart catsup
2 cups chopped onion or 2/3 cup dried onion
1/4 cup dry mustard
1/4 cup salt
1 cup brown sugar
Brown ground beef and drain off fat. Combine oil, vinegar, water, catsup, onion, mustard, salt and brown sugar and heat through, add ground beef and heat thoroughly.
-Mary Jennings
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Scalloped Corn
2 cups cream style corn
1 cup evaporated milk
1 egg
1 stack pack of saltine crackers, coarsely crushed
4 tsp oleo or butter
Beat milk and eggs together, then add corn. Place layer of cracker crumbs in greased loaf pan. Add 1/2 of corn mixture; then another layer of crackers, then rest of corn mixture with one last light layer of crackers. Add butter to top in small pats. Bake at 350F for 1 to 1 1/2 hours or until crisp and thick when stuck with fork.
-Mildred McFarling
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Oven Baked Sweet Corn
18 cups raw corn kernels
1 lb butter
Salt and pepper
1/2 cup sugar
1 pint half and half
Mix together corn, butter, sugar and half and half. Bake in a large roasting pan for 1 hour at 350F. Stir every 15 minutes. Cool and store in freezer boxes. Before serving, thaw and add salt and pepper. Heat and serve.
-Jacque Eldridge
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Harvard Beets for 100 Servings
6 quarts shoestring beets
1 cup flour
2 cups cold water
1 quart boiling mixed pickle or beet pickle juice
1/2 lb butter
Salt
Pepper
Mix flour and cold water to a paste, then add boiling pickle juice, stir, then add butter, salt and pepper. Cook until thickened. Pour over beets. Let stand to absorb flavors. Heat over low flame when ready to serve. If you don’t have pickle juice on hand, take 2 cups brown sugar, 1 quart vinegar and mixed pickle spices.
-Mrs. Ellen Scheel 1952 Cookbook
-reprinted in Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Molded Cranberry Salad for 100
10 pkg (6oz each) strawberry Jello
5 quart boiling water
10 cans whole cranberry sauce
5 cups cold water
5 cans (15oz each) crushed pineapple (undrained)
5 cans (15 oz each) Mandarin oranges (drained)
Dissolve Jello in boiling water and chill 4 hours. Break up and stir in cranberry sauce. Mix well. Stir in cold water. Chill till part set. Fold in pineapple and oranges. Pour into five 9×12 inch pans.
-Mary Jennings
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Marinated Salad
1 can cut green beans
1 can cut wax beans
1 can red kidney beans
1 small red onion, sliced thin
1 4oz can mushrooms
1/3 cup vegetable oil
1/2 cup vinegar
1/2 tsp salt
1/2 cup sugar
1/2 tsp lemon pepper
Drain beans and mushrooms. Combine with onion. Mix vegetable oil, vinegar, salt, sugar and lemon pepper and pour over beans and onion. Serve at least 1 hour after preparing.
-Donna Eldridge Wolf
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Shoestring Salad
1 cup diced celery
1 cup finely shredded carrots
1 Tbsp diced onion
1 cup Miracle Whip
1 cup tuna or chicken or diced ham
2 cups shoestring potatoes
Mix together celery, carrots, onion, Miracle Whip, chicken, tuna or ham. When ready to serve, add shoe strings.
-Eva Doty
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Artichoke Dip
1 can artichoke hearts
1 cup Miracle Whip
1 cup Parmesan cheese
onion
Garlic bread cut into bite size pieces
Drain and cut up artichoke hearts into small pieces. Combine them with Miracle Whip and Parmesan cheese and add onions. In round glass baking dish spread the mixture evenly. Bake at 350F for 45 minutes or until edges are very dark brown and the middle is firm. Serve with garlic bread topped with Parmesan cheese.
-Leasa McFarling
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Cheese Ball
2 8oz pkgs of cream of cheese
1 8oz pkg of extra sharp cheese
2 Tbsp chopped pimento
2 Tbsp green pepper chopped
2 Tbsp chopped onion
2 tsp Worcestershire sauce
1 tsp lemon juice
Dash of salt
Dash of cayenne pepper
Grate extra sharp cheese. Soften cream cheese. Combine the two and add pimento, green pepper, onion, Worcestershire, lemon juice, salt and cayenne pepper. Mix together and form ball. Refrigerate to harden ball. Roll in crushed or ground nuts and wrap in wax paper. Makes a large ball that can be separated into two small balls.
-Margaret McFarling Mikkelsen
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Crab Rangoon
1 pkg imitation crab
1 pkg fat free cream cheese
1 pkg won ton wrappers
4 – 5 green onions
Vegetable cooking spray
Combine crab, cream cheese and onions. Put a small amount of mixture in the middle of each won ton wrapper and fold over. In a frying pan sprayed generously with cooking spray, place each filled won ton wrapper, frying until brown and crispy on each side.
-Leasa McFarling
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Crunchy Italian Mix
1/2 cup butter or margarine
1 Tbsp Worcestershire sauce
1 tsp Italian seasoning
1/2 tsp garlic powder
5 cups Crispix cereal
2 cups Cheerios
2 1/2 cup mini pretzels
1 can mixed nuts
1/4 cup grated Parmesan cheese
Melt butter or margarine, Worcestershire, Italian seasoning and garlic powder. Mix cereals, pretzels and nuts, drizzle with butter, mix well. Place on greased baking sheets. Bake uncovered at 25oF for 45 minutes, stirring every 15 minutes. Yield 10 cups.
-Mary Jennings
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Sue’s Potatoes
1 24oz frozen hash browns
2 sticks butter or margarine
Onion salt and salt and pepper to taste
1 can cream of chicken soup
1 8oz jar of Cheez Whiz
1 8oz carton sour cream
2 1/2 to 3 cups corn flakes
Thaw out potatoes, spread in a 9 x 13 pan. Pour 1 stick butter or margarine over. Season with onion salt, pepper and salt. Mix together cream of chicken soup, Cheez Whiz and sour cream. Spread on potatoes. Mix 1 stick butter or margarine with corn flakes. Spread on potatoes. Bake 30 minutes at 350F.
-Sue LaRoche
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Vegetable Souffle
3 Tbsp butter
1/2 cup bread crumbs
1 cup milk
1 can vegetable soup
1/2 tsp salt
3 eggs, separated
Cheese Sauce
2 Tbsp butter
2 Tbsp flour
1 jar pimiento cheese spread or similar amount of other cheese
1/4 tsp salt and white pepper
1 cup milk
Melt butter in saucepan, add flour and seasonings and mix. Add milk and cheese and stir until smooth and thick. Add bread crumbs to milk and heat. Add butter, salt and beaten egg yolks. Stir until thickened and smooth. Add vegetable soup. Beat egg whites until stiff and fold into above mixture. Place in buttered casserole in pan of hot water and bake in moderate oven for 60 minutes. Serve with cheese sauce. Pour cheese sauce over top. Serves 6.
-Alice Tyler 1952 Cookbook
-reprinted in Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Burger Bundles
1 cup herb seasoned stuffing mix
1 lb ground beef
1/3 cup evaporated milk
1 can cream of mushroom soup
2 Tbsp Worcestershire sauce
1 Tbsp catsup
Prepare stuffing mix by package directions. Mix beef with milk. Divide into five portions, flatten into 6″ circles on waxed paper, spoon 1/4 cup stuffing mix in center of each. Draw edges over and seal. Place in a 1 1/2 quart casserole. Combine soup with sauce and catsup. Heat until bubbly, pour over meat. Bake uncovered at 350F for 45 – 50 minutes.
-Betty Boyle
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Burgers in Armor *(foil pack cooking)
1/4 lb hamburger
1 small potato
1/4 small onion
1 small carrot
1 Tbsp butter
1 tsp beef bouillon
1/4 cup water
1 tsp mustard
1 Tbsp ketchup
Take one piece of heavy duty foil (shiny side up); place burger formed in a patty on the foil, apply mustard and ketchup. Slice a peeled potato around the burger, place onion slices over the burger, slice a carrot on top. Sprinkle bouillon over the ingredients; put butter pat on top. Fold the foil with a rolled seal on top and at one end, pour the water in the open end and seal. Cook 35-45 minutes on a grill or hot coals until carrots are tender. Serves one.
-Pastor Warner R. Mostad
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Chicken and Wild Rice
1 cup wild rice
4 cups water
8 oz carton sour cream
1/4 cup sherry
1/2 cup Parmesan cheese
1 tsp salt
1 can cream of mushroom soup
4 oz can mushrooms (undrained)
6 chicken breasts or thighs
Rinse wild rice and place in heavy sauce pan with salt and water. Cover and bring to a boil and simmer until kernels open slightly. (30-40 minutes). Drain and place rice in buttered oblong baking dish. Combine soup, sour cream, mushrooms and sherry. Pour 1/2 mixture over rice. Remove skin from chicken (whether boned or not) and arrange over soup and rice. Spoon remaining mixture over chicken and sprinkle with cheese. Bake covered at 375F for 30 minutes, then uncovered another 30 minutes, may be made ahead and refrigerated. Serves 6.
-Pat McFarling Wemli
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Chicken Chalupas
4 cups cut up cooked chicken
1 cup green chilies, drained
1 can cream of mushroom soup
1 can cream of chicken soup
1 medium onion diced
1 12 oz carton of sour cream
1 pkg 8 inch flour tortillas
2 cups grated cheddar cheese
Combine chicken, chilies, soups, onion and sour cream. Tear up tortillas in chunks. Layer tortillas, chicken mixture and chese in 2 quart casserole dish, making two layers of each. Bake in 350F oven for 35 minutes.
-Donna Eldridge Wolf
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Hamburger Stroganoff
1/2 cup minced onion
1 clove garlic, minced
1/4 cup butter
1 lb ground beef
2 Tbsp flour
2 tsp salt
1/4 tsp pepper
1 lb fresh mushrooms or 1 can sliced mushrooms (8oz)
1 can cream of chicken soup, undiluted
1 cup commercial sour cream
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup; simmer, uncovered, 10 minutes. Stir in sour cream. Heat through. Serve with noodles or rice. 4-6 servings.
-Pat Wemli McFarling
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Hobo Dinner
1 lb ground beef
2 medium potatoes, quartered
2 medium onions, quartered
2 carrots, sliced
2 pats of butter
Salt & pepper to taste
Shape meat into 2 patties, place on a piece of aluminum foil. Top with quartered potatoes, quartered onions and sliced carrots. Salt and pepper and add 1 pat of butter to each serving. Wrap foil tightly and bake for 1 hour at 350F. Serves 2.
-Kaye Harmon
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Pizza Cups
Pizza dough-below
1 jar pizza sauce
Mozzarella, Cheddar or Monterey Jack (any or all of these cheeses)
Slice pepperoni or slice Canadian bacon (one or both)
Finely chopped onions, green peppers, mushrooms or pineapple (any or all of these)
Cream cheese cut into small pieces
Preheat oven to 350F. Generously spray two muffin pans or one big one. Shape dough in each cup. Place in oven for 5 minutes. Remove from oven and take a spoon to shape out each cup for filling. Place selected cheese in the bottom of each cup. Then place 1 selected meat in each cup. Fill each cup with a small amount of pizza sauce and put desired toppings in middle and put a couple of pieces of cream cheese in each. Place another meat on top of everything in each cup and cover with selected cheese. Bake in oven for 20-30 minutes or until brown and cheese is bubbly.
Pizza Dough
1 1/8 cup warm water
1 1/2 Tbsp olive oil
3 cups all purpose flour (more if necessary)
1 tsp salt
1 1/2 tsp sugar
1 1/2 tsp yeast
Combine flour, sugar, olive oil, water, yeast and salt. Knead for about 10 minutes or until smooth and elastic. Let rise about 15-20 minutes. Punch down.
-Leasa McFarling
-reprinted in Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Quick & Easy Onion Potatoes & Hamburger
1 lb ground beef
6 medium sized potatoes
1 can (10 1/2 oz) condensed onion soup
2 Tbsp butter or margarine
Brown ground beef, peel and thinly sliced potatoes. Alternately place sliced potatoes and ground beef in a small roaster. Pour soup over the layers and dot with butter or margarine. Bake at 375F for 1 to 1 1/2 hours. Serves 6.
-Kaye Harmon
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

West Texas Spaghetti (for those Midwestern snow birds aka Winter Texans)
3/4 lb ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 Tbsp fat
1/2 lb spaghetti cooked
1 can whole kernel corn
1 can tomato soup
1 small bottle olives (green)
1/4 lb grated cheese
Brown beef, onion and pepper in fat. Mix cooked spaghetti, meat mixture, corn, soup, olives and cheese. Reserve some olives and cheese for the top. Pour in baking dish and bake 25 minutes in 350F oven. Sprinkle with cheese and olives and serve.
-Eva Doty
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

10 Minute Tomato Soup
2 cups crushed canned tomatoes
1/2 tsp baking soda
2 cups milk
2 Tbsp butter
In a large heavy saucepan, heat tomatoes until boiling. Remove from heat; add baking soda, milk and butter. Return to heat and cook on medium until butter is melted and the soup is heated through.
-Jacque Eldridge
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Baked Tuna Casserole
7 oz can of tuna
3 beaten eggs
1/2 tsp salt
1/4 tsp pepper
1/8 tsp paprika
1 Tbsp minced onion
2 Tbsp chopped celery
1/2 cup cracker crumbs
3 Tbsp melted butter
2 cups scalded milk
Flake tuna and put in a greased baking dish. Combine beaten eggs, salt, pepper, paprika, onion, celery, cracker crumbs and melted butter. Add scalded milk. Pour this mixture over the tuna and bake at 375F until set. Serves 4.
-Jessie Whitney
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

All-In-One Dinner
1 layer of sliced raw potatoes
1 layer of chopped onion
1 layer of hamburger or meatballs
1 layer of American cheese slices
3 Tbsp raw minute rice
1 layer raw bacon
1 pint tomato juice
Salt & pepper
Layer potatoes, chopped onion, hamburger or meatballs, American cheese, rice, bacon and add salt and pepper. Pour tomato juice over all and bake at 350F for 1 1/2 to 2 hours.
-Lynn Fredericksen
-Heavenly Recipes from the Heart 1998 Cookbook
Congregational United Church of Christ – Fort Pierre, South Dakota

Dessert Sweets for the Scandi crowd

Apple Shortbread Crumble
2 cups all purpose flour
1/2 cup granulated sugar
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup softened butter
1 can (21 oz) apple pie filling
In a large bowl combine flour, sugar, baking powder, salt and cinnamon. Using a pastry blender or two forks, cut butter into flour mixture until it resembles coarse crumbs. Reserve 1 cup crumb mixture press remaining mixture into bottom of a greased 8×8″ baking dish. Top with apple pie filling, sprinkle reserved crumb mixture over pie filling. Bake in a preheated 375F oven 28-32 minutes or until lightly browned.

Salted Caramel Ice Cream Topping
1 cup firmly packed brown sugar
3/4 cup butter
1 1/2 tbsp water
1 tsp sea salt
3/4 tsp baking soda
1/2 tsp vanilla extract
ice cream
In a large saucepan over medium heat, combine sugar, butter, water and salt. Cook until melted and bubbly around the edge, stirring frequently. Continue cooking 2 minutes, stirring frequently. Remove from heat; stir in baking soda and vanilla. Stir until caramel darkens in color (about 1-2 minutes). Let stand 1 minute, serve over ice cream.
Note: Caramel topping will harden slightly when poured over ice cream.
Essential Everyday Recipes for butter (a generic product)

Oatmeal Dried Cranberries White Chocolate Chunk Cookies
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old fashioned oats
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 5oz pkg dried cranberries (about 1 cup)
2/3 cup white chocolate chunks or chips
Preheat oven to 375F. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs,
well. Combine oats, flour, baking soda and salt in a separate mixing. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. Makes approximately 2 1/2 dozen cookies.
-Ocean Spray

Chris J’s Favorite Treat

Bacon Brown Sugar Mini Dogs
1 pkg mini hot dogs (little smokies are the brand most often available)
1 lb bacon
1 3/4 cup brown sugar
(If baking in oven 1 stick of butter, melted)
Crock pot version (Grandma R’s):
Pour about 1 cup of brown sugar into the crock pot. Cut the bacon into 3rds and wrap around the mini dogs. Attach with a toothpick to keep bacon in place. Put all of these into the crock pot and pour the rest of the brown sugar on top. Cook until ready to serve.

*Oven variety (the S.H. version) Heat the oven to 350F. Wrap the hot dogs. Place onto a cookie sheet. Pour melted butter over the top and sprinkle the brown sugar over the top of the dogs. Bake for about 45 minutes to one hour until the bacon is crispy.

NOTE: if you are including Chris in the guest list double this recipe at the very least.

 

 

 

Pizza Quiche and other favorites

Pizza Quiche
1 pie crust
1 1/2 cup half & half
4oz hard salami minced
4 large eggs
1/2 tsp oregano
1/4 tsp garlic powder
2 cups mozzarella
1 cup pizza sauce
Beat half & half, eggs and spices. Put salami and cheese in crust. Pour egg mixture top.
Bake at 375F for 40 min. Spoon mozzarella and pizza sauce over the dish. Serves 6.

Dill Pickles
2 qt water
1 qt vinegar
1 cup salt
garlic as much as like
dill
red pepper or a hot pepper
Fill all jars you intend to can at one time. Put vinegar mix on bring to boil be sure salt is dissolved well.
Pour over pickles while hot and seal.

Waffles
Approx 1/2 cups sugar
scant tsp salt
2 1/2 tsp baking powder
1 cup flour
½ cup milk
½ tsp xanthan gum
2 Tbsp oil
3 eggs

Chocolate Fillers
350F
¾ cup margarine
1 cup brown sugar
½ tsp salt
cream together add 1 cup oatmeal & 1 ½ cup flour
mix until crumbly
Spread 2/3 of crumbs in bottom of greased 9×13
Heat 1 14oz can sweetened condensed milk – just enough to melt 1 cup of choc chips- spread over crust.
Sprinkle remaining crumb over top and pat down.
Bake for 30-35

Divinity
2 ½ cups sugar
½ cup water
½ cup white syrup
2 egg whites
vanilla
nuts optional

Egg Foo Young
½ cup cooked meat
1 16 oz can Chinese vegetables, drain
5 eggs beaten
1 tsp salt
Fry 1/4 cup at time.
Gravy
2 cups water
2 Tbsp cornstarch dissolved in ¼ cup water (H2O)
1/3 cup soy sauce
1 Tbsp sugar

Russian Tea (Hot Spiced Tea)
Makes 2 cup mix
1 ¼ cup Tang
½ cup sugar
1/3 cup instant tea
½ tsp cinnamon
¼ tsp ground cloves
dash of salt
Mix all together.
Use 2 heaping teaspoons per cup.

Bob’s Red Mill – Our Favorite Gluten Free White Bread
Liquid ingredients:
3 large eggs
1 tsp cider vinegar
¼ cup canola oil
1 1/2 cups water
Dry ingredients
2 cups Bob’s Red Mill White Rice Flour
½ cup Bob’s Red Mill Potato Starch
½ cup Bob’s Red Mill Tapioca Flour
1/3 cup cornstarch
1 Tbsp Xanthan Gum
3 Tbsp sugar
1 1/2 tsp salt
1 Tbsp egg replacer, optional
2/3 cup dry milk
2 ¼ tsp Active Dry Yeast
Combine: Liquid ingredients: Pour carefully into baking pan. Measure dry ingredients; mix well to blend. Add to baking pan.
Carefully seat pan in breadmaker. Select Normal/White cycle; start machine. After mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the paddle. Remove pan from the machine when bake cycle is complete. Invert pan and shake gently to remove bread. Cool upright on a rack before slicing.

Helpful Hint: ¾ cup potato starch = 1 cup wheat flour for thickening gravies, sauces, soups and stews when recipe calls for flour. Mix potato starch with a little cold liquid before adding to hot liquid.
Bob’s Best Pan Gravy
Pour off all but 2 Tbsp of pan drippings from pan. Add 2 cups of water or broth or bouillon. Cook over medium heat stirring to loosen browned bits. Mix 2 Tbsp. Bob’s Red Mill Potato Starch and ¼ cup cold water until smooth. Stir into pan. Add desired seasoning. Stirring constantly, bring to boil over medium heat and boil 1 minute. For lower calorie gravy follow directions above except pour all fat from pan leaving only the crusty browned particles. For the liquid, use water or fat free broth or bouillon.

Tomato Soup “Joyce L.” “Red”
½ bushel ripe tomatoes
1 bunch celery and 5 onions OR
4 tsp celery salt and 4 tsp onion salt
1 ½ cup sugar
1/8 tsp pepper
2 Tbsp pic salt
1# butter or oleo
2 cup flour
Seal in jars. Water bath 30 min.

Zucchini Bread – GOOD – 3oz4 (easy?)
Beat 3 eggs till light & fluffy
add 1 cup oil
2 cups sugar
3 tsp vanilla
2 cups grated zucchini
Mix light. Beat well.
3 cups flour
1 tsp salt
1 tsp b soda
3 tsp cinnamon
¼ tsp b powder
Bake 350F for 1 hour.

Rangerville Woman Takes Prize for Pie
Margie D. Smith of Rangerville has won a state-wide recipe contest sponsored by the Association of Texas Electric Cooperatives Inc. In Texas, the cooperatives are only in rural areas, and the local organization is Magic Valley Electric Cooperative Inc.
The prize-winning pie recipe submitted by Smith was published in the Texas Co-op Power magazine. The recipe follows
Mrs. Baur’s Impossible Pie
4 eggs
½ cup oleo
2 cups milk
1 cup coconut (OR pineapple OR canned peaches)
½ cup flour
1 cup sugar
2 tsp vanilla
Place all ingredients in a blender and blend for 30 seconds. (Works as well in a mixer for 2 ½ – 3 minutes or until well mixed.)
Pour into a lightly greased large pie pan or cake pan. Bake 40 minutes at 350F.
There will be a crust on bottom, a custard in the center, and a coconut topping.
Note: If pineapple or canned peaches are used, drain them well. Other fruits, as cherries or apples, may be used.
Cheese Ball
2 8oz pkg cream cheese
1 8oz can crushed pineapple (drained)
2 cups chopped pecans (save 1 cup to roll the cheese ball in)
¼ cup chopped green pepper
2 Tbsp onion (finely chopped)
1 tsp seasoned salt
Tea Biscuits
tsp salt
1 ½ pkg yeast (tsp sugar – ½ cup warm water)
½ cup sugar
¼ cup oil
1 egg
½ cup cold water
1 cup scald milk
about 6 cups flour
25 minutes at 350F.

On back of card:
2 yeast
½ c wat sugar
2 cups H water
1 stick butter
¾ cup dr milk
½ cup sugar
salt 1 egg
6 flour

Dinner Rolls – Bread
2 pkgs yeast – about ½ cup warm water
1 cup scald milk
1 cup water
1 egg
½ cup sugar
¼ cup oil
1 kp tsp salt

Impossible Mexican Pie
1 lb ground beef
½ cup chopped onion
1 env (1 ¼ oz) taco seasoning mix
1 can (4oz) whole green chilies, drained, seeded and chopped
1 cup shredded Monterey Jack cheese (about 4 oz)
1 ¼ cups milk
¾ cup Bisquick baking mix
3 eggs
1/8 tsp red pepper sauce
Heat oven to 400F. Lightly grease 10” pie plate. Cook and stir ground beef and onion in 10” skillet until beef is brown; drain. Stir in seasoning mix. Spread beef mixture in pie plate. Sprinkle with chilies and cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 25 to 30 minutes. Let stand 5 minutes before cutting. Garnish with peppers and shredded cheese if desired. Refrigerate any remaining pie. 6-8 servings. High Altitude Directions: (3500 to 6500 feet): Bake about 30 minutes.

Impossible Turkey Pie
2 cups cut up cooked turkey or chicken
1 jar (4 ½ oz) sliced mushrooms, drained
½ cup sliced green onions
½ tsp salt
1 cup shredded natural Swiss cheese (about 4 oz)
1 ½ cups milk
¼ cup Bisquick baking mix
3 eggs
Heat oven to 400F. Lightly grease 10” pie plate. Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edges comes out clean, 30-35 minutes. Let stand 5 minutes before cutting. Garnish with parsley if desired. Refrigerate any remaining pie, 6-8 servings. High Altitude Directions (3500 to 6500 feet): Bake 35-40 minutes.

Carmel Corn
½ cup brown sugar
1 stick oleo
8 large marshmallows
Melt all together and pour over 9 cups popped corn.
Bake in 250F oven for 10-15 minutes and break up.

Popcorn Balls
5 qts popped corn
2 cups sugar
1 1/2 cup water
½ cup syrup white
½ tsp salt
1 tsp vinegar
1 tsp vanilla
Cook to hard ball. 250. Add vanilla. Mix. Roll in balls.
Tomato Soup
Peel enough tomatoes for 3 gal juice
Run through:
3-4 ribs celery
1-2 green peppers
1 large onion or more
Keep out about a quart of juice and cool.
Put remaining juice on to heat with 2 cups sugar, ½ cup or less salt. I use about ¼ cup
Make a rue of 1 cup butter 2 cups flour. Stir the cooled juice in. Then stir it in the juice on the stove. A wire whip is really best for this. After it boils put in jars. Makes 19-20 pints.

Big Bean Pot (Byerly’s)
-use a roaster, Dutch oven or 4 qt casserole
½ lb bacon, diced
3 medium onions, chopped
1 tsp garlic powder
½ tsp dry mustard
½ cup vinegar
¾ cup brown sugar
1 (15oz) can kidney beans, drained
1 (1 lb) butter beans, drained
1 (1 lb) can lima beans, drained
2 (1 lb 5oz) cans pork & beans
Saute bacon and onions in large roaster, Dutch oven or casserole. Add garlic powder, mustard, vinegar, brown sugar and beans; mix well. Bake uncovered in 350F oven until bubbly and hot (about 1 – 1 ½ hours). Let stand 15-20 minutes before serving.
Amount 20-25 servings
Beef Bean Casserole: Follow recipe above, except saute 3 Tbsp ground beef with the bacon and onions.

Tomato Soup (Joyce Larsen)
½ bushel tomatoes
1 bunch celery
5 onions
Cook together and run through sieve. Return to stove and add 1 ½ cup sugar, 1/8 tsp pepper, 2 Tbsp pickle salt, 1 # butter, 2 cups flour let come to boil and seal. Hot water bath 3 min. May sub 4 tsp onion salt & 4 tsp celery salt in place of onion and celery.

Rocky Road Halloween Squares
1 12oz pkg semi sweet choc chips
1 14oz can Eagle brand sweetened condensed milk
2 Tbsp butter
2 cups dry roasted peanuts
1 10 ½ oz pack miniature marshmallows
In top of double boiler, over boiling water. Melt choc chips in milk and butter. When melted pour over nuts and marshmallows. Pour in wax paper lined 13×9 pan.

Monkey Bread
4 7 ½ oz tubes ref buttermilk bisquits
1 cup sugar
1 tsp cinnamon
1 cup brown sugar
¾ cup margarine
cut each bisquit in ¼. Mix sugar and cinnamon. Dip biscuit in. Shake in plastic bag. Melt brown sugar and margarine. Pour over pieces in baking pan. Bake 350F for 30 min. Set 10 min. Turn out.

Special Dressing for Salads
4 cups mayo
1/3 cup lemon juice
¾ cup sugar
2 cups sour cream
¾ tsp salt
Blend & whip until fluffy.
This should cover shrimp salad. Make double batch to be sure and with the rest of the salad dressing make remoulade.
Salad dressing: approx. 4 cups

Add to dressing:
1 tsp dry mustard
½ tsp white pepper
1 Tbsp parsley
2 tsp tarragon
1 tsp celery seed
½ tsp dill weed
2 green onion, chopped
1/3 cup sweet pickle relish (Mx)

Meat Balls – Jean
2# hamburger
1 pkg onion soup mix
1 1/2 cup bread crumbs
1 cup sour cream
1 egg beaten
Roll in 1/3 cup flour & 1 tsp paprika. Brown in ¼ cup butter. Mix together 1 can cream of chicken soup and ¼ cup water pour over meat balls. Bake 350F 30 min.

English Muffins
1 cup water
½ cup scalded milk
2 tsp sugar
1 tsp salt
2 Tbsp 105-115F water
1 pkg active dry yeast
4 cups sifted all purpose flour
3 Tbsp softened butter
Combine first 4 ingredients in mixing bowl. Dissolve yeast into water 3-5 minutes. Combine the two mixtures. Beat in 2 cups flour into milk mixture. Cover bowl with cloth. Let rise until it collapses back in bowl. (2 hrs).
Beat in butter. Beat or knead in remaining flour. For final rising you may put in rings (greased) – fill no more than ½”/ If you don’t use rings, lightly dust a board with flour or cornmeal. Press dough to approx. ½” and roll cut into 3” rounds. Let stand on greased cookie sheet til double in bulk. Cook on hot, well buttered griddle.

Overnight Buns (Maria)
1 ½ tsp dry yeast
3 cup warm water
½ cup melted butter
1 cup sugar
2 beaten eggs
10-12 cups flour
About 5PM dissolve yeast in lukewarm water. Add remaining ingredients. Mix well and knead. Place in warm place to rise.
Knead down every hour. Till 9:30 or 10 PM shape place in pans. Cover with a towel and put piece of plastic let rise till morn. Bake 350F for 15 min. Makes about 60 buns.

Peanut Brittle (3 quart pan)
1 1/2 cup sugar
½ cup corn syrup
½ cup water
dash salt
Cook these to a long thread – then add 1 ½ cup raw peanuts
Continue to cook to color of peanut butter. Remove from heat quickly. Add 1 ½ tsp soda, 2 tsp vanilla. Pour into foil lined tray.
Ingredients for peanut brittle:
1 1/2 cup sugar
½ cup w syrup
½ cup water
dash salt
1 ½ cup peanuts
1 ½ tsp soda
2 tsp vanilla
Peanut Brittle (3 qt pan)
1 1/2 cup sugar
½ cup corn syrup
½ cup water
dash salt
cook to long thread. Add 1 ½ cup blanched raw peanuts
Cook to color peanut butter stirring frequently. Remove from heat. Quickly add 1 ½ tsp soda and 2 tsp vanilla. Pour into aluminum foil placed on newspaper

Fruit Nut Pie
4 apples, peeled and sliced
½ cup white (or gold) raisins
1 cup cranberries
½ cups walnuts
1 cup white sugar
2/3 cups brown sugar
4 Tbsp flour
¼ tsp nutmeg
1 tsp cinnamon
dot 3 Tbsp butter
Mix and put in crust and cover with top crust. Bake 400-45 minutes. A 2 crust pie.

Pecan Pie
1 9” pie
1 cup sugar
½ cup corn syrup
¼ cup butter
3 eggs w beat
1 cup pecans
Mix sugar and syrup and butter. Add eggs. And pecans fill unbaked pie shell. Bake 400F for 10 minutes. Reduce heat to 350F and continue 30 to 35 minutes.

Mincemeat Bread
¾ cup mincemeat
½ cup chopped walnuts
1 Tbsp lemon peel
2 cup white flour
¾ cup sugar
1 ½ tsp baking powder
1 tsp salt
½ tsp soda
2 Tbsp butter or oleo
¾ cup orange juice
1 egg
Grease and flour a loaf pan – mix together dry ingredients, cut in the butter and stir in juice, egg, and lemon peel. Add the mincemeat and nuts… bake at 350F for 60-70 minutes or until a toothpick comes out clean. Makes 9×5 loaf.

Sweet Lime Pickles
7# cukes gutted & sliced
2 cups lime
2 gal water
1 1/2 qt vinegar
5# sugar
1 tsp celery seed
1 tsp pickling spice
1 tsp salt
Method: Cut cukes crsosswise. Mix with lime and water. Soak 24 hours in plastic stainless or enamel container. Rinse in clear water thoroughly. Soak in clear water 3 hours. Rinse again; drain. Add vinegar sugar spice and salt. Soak overnight. Bring to boil. Boil 35 minutes or till transparent.

Fresh Fruit Fritters
1 cup flour
¼ tsp salt
2 eggs
2/3 cup milk
1 tsp salad oil
Sift flour and salt into bowl. Beat eggs, stir in milk & salad oil. Add dry ingredients and beat to smooth batter. Cover and chill several hours.

Sour Cream Cookies
1 1/2 cup sugar
1 cup sour cream
1 tsp soda
2 tsp baking powder
4 cups flour
1 cup butter
¼ tsp salt
2 eggs
1 tsp vanilla
Cream shortening & sugar. Add eggs slightly beaten and sour cream in which soda was dissolved. Add remaining ingredients. Roll very thin, sprinkle with sugar, cut and bake at 375F.

Dip “Maria”
1 cup mayonnaise
2 hard boiled eggs
1 can crab meat or shrimp
chile sauce
1 Tbsp gr pepper
onion salt
lemon pepper

Sweet ‘N Sour
1 cup sugar
2 Tbsp cornstarch
1 tsp seas salt
½ cup w vinegar
½ cup water
1 Tbsp cherry juice (maraschino)
1 tsp Worcestershire sauce

Wheat Germ Muffins (Irene)
1/3 cup soft oleo
½ cup sugar
Mix together.
Add 2 eggs
1 cup honey flour wheat germ
1 1/2 cup flour
2 rounded tsp baking powder
½ tsp salt
1 cup milk
Beat all together.

Italian Egg Pie
Plain pastry 9” pie
6 eggs
¼ cup milk
1 can tuna (6 ½ or 7 oz)
½ # mozzarella cheese, grated
¼ tsp salt
¼ tsp pepper
½ tsp basil
½ tsp oregano
Beat eggs and milk together well. Add remaining ingredients spoon into fluted crust. Bake 425F 35-40 minutes.

Salmon patties from Ione
1 salmon
1 egg
1/3 cup onions
½ cup flour
-save 2 Tbsp juice
1 ½ tsp baking in juice
Fry in kinda digs oil

Cheese Taco Dip – Barb
1 lb Colby
1 lb Velveeta
1 lb hamburger
Pace Picante sauce to taste. (Mild Medium or hot)

Pie Crust – Betty from McGregor paper
4 cups flour
3 tsp brown sugar
¼ tsp baking powder
2 tsp salt
1# lard
1 tsp vinegar
1 egg & water to = ¾ cup
Mix to consistency of biscuit dough. Mix well as dough will not toughen. Makes 4 double or 8 single crusts. Keeps 2 weeks in fridge.

Oatmeal Cookies – Betty
4 cup oatmeal
4 cups flour
1 tsp salt
1 kp tsp baking soda
1 ¾ cup shortening
2 cups sugar
3 eggs
1 tsp vanilla
1 cup walnuts
1 cup cocoanut
2 cups raisins boil 10 minutes
350F 12-14 minutes

Caramel Apples
8-10 apples
washed & dryed & cooled. Insert skewer. Keep chilled.
In 2 quart pan mix
2 cups sugar
1 cup brown sugar
2/3 cup w corn syrup
2/3 cup butter
1 cup cream or condensed milk
1 tsp salt
2 tsp vanilla
Cook to 246F or soft ball. Stir while cooking so don’t scortch or stick to bottom.
Remove from heat and cool till mixture thickens slightly. Quickly dip each apple drain on buttered wax paper.

Carrot Cake – Maite
4 eggs beaten thick
2 cups sugar
1 1/2 cup oil
3 cups flour
2 tsp soda
1 tsp salt
1 tsp cinnamon
1 cup nuts
3 small jars strained carrots
Mix well, adding carrots last. Fill 2 9×12 or 1 jelly roll pan and 1 7×11 pan.
Bake at 350F for 40 minutes.
Frosting
4 Tbsp butter
1 pkg 8oz cream cheese
1 tsp vanilla
1 # powdered sugar
1 Tbsp lemon juice
Makes a lot.

Swedish Meat Balls (Betty) app 240
8# gr beef
2 cup br crumbs
1 3/4 cup milk
2 onions, chop fine
2 Tbsp salt
¾ tsp allspice
1 3/4 tsp nutmeg
1 3/4 tsp ginger
1 1/4 white pepper
6 eggs
¾ cup brown sugar
4 Tbsp parsley
Mix bread crumbs milk eggs add rest ingredients. Mix till blended. Make balls. Bake 350F 15 minutes.

Corn to Freeze
9 cups corn
2 cups water
scant 1/2 cup sugar
2 tsp salt
Bring to boil. Boil 3 minutes. Cool well. Freeze.

60 Minute Buns from Helen Hamann – August 23 1972
2 cups warm milk (powdered milk, I use)
½ cup lard or other shortening
1 tsp salt
¼ cup sugar
2 pkg dry granulated yeast (2 Tbsp)
Dissolve yeast in ¼ cup warm water with 3 tsp of sugar, when going good add 5 or 6 cups of flour. Let stand 15 minutes on a warm place then shape into buns. Let rest 15 minutes more. Then bake at 450F for 10 minutes. When done grease tops with melted butter – Makes 40 buns – depending upon the size you make.

Butterscotch Sauce
1 cup white syrup
1 ½ cup brown sugar
6 Tbsp butter
½ tsp salt
Boil till heavy syrup. Cool. Add 1 cup evaporated milk.

Pie Dough (Grandma Irene) May 8, 2004
5 cups flour
½ tsp salt
¼ to ½ tsp baking powder
1 # lard
2 tsp vinegar
1 egg + enough water to make ¾ cup
Mix lard and flour till like crumbs. Add egg water and vinegar Mix till consistency of biscuit dough. Will not get tough. Makes at least 8 crusts. Freezes well.
I make this and divide in plastic bags or wrap, freeze then when I want to use it 10 sec in micro
Works fine – Best of luck & love to you. Grandma Irene

Fruit Nut Pie (2 crusts)
4 apples peeled & sliced
1 cup cranberries
½ cup golden raisins
½ cup wanuts
1 cup sugar
2/3 cup brown sugar
4 Tbsp flour
1 tsp cinnamon
¼ tsp nutmeg
3 Tbsp butter
Bake 400F 45 minutes.

Muffins – Helen
325F for 30-35 minutes
4 cups apples peeled & diced into 1/4in pieces
1 cup sugar
1 ½ each raisins
1 ½ cup chop nuts
2 large eggs slightly beaten
½ cup oil
2 tsp vanilla
3 cups flour
1 1/2 tsp soda
2 tsp cinnamon
¾ tsp salt
In large bowl mix apples & sugar. Add raisins and nuts to apple. Mix set aside. In small bowl mix egg oil vanilla.
Mix altogether flour cinnamon soda salt. Combine all. Do not over mix.

Apple Nut Crisp
1 egg beaten
add 3/4 cup sugar slowly beating all the time
Pinch of salt
Add 4 Tbsp flour
1 tsp baking powder
1 cup chopped nuts
1 cup apple tidbits or pineapple
Bake 45 min at 350F in greased pie dish.

Ice Tea
2 qts water
1/3 cup instant tea
scant cup sugar (about ¾ cup)
1/3 cup lemon juice

Quick Easy Muffins
¼ cup sugar
2 Tbsp oil
2 eggs
1 cup GF mix
¼ tsp salt
¼ tsp x gum
2 tsp BP
½ milk
¼ tsp vanilla
Stir with spoon. Put in greased or paper lined pan.

9” Pie Lemon Filling (Sylvia)
1 ½ cup sugar
1/3 cup cornstarch
1 ½ cup water
Cook over medium heat stirring constantly. Stir in 3 egg yolks. Remove continue stirring till smooth. Blend in 3 Tbsp butter ¼ cup lemon juice 1 Tbsp lemon rind

Oatmeal Cookies
4 cup quick oatmeal
4 cup flour
1 tsp salt
1 heaping tsp B soda
1 3/4 cup shortening
2 cups sugar
3 eggs
1 tsp vanilla
1 cup walnuts
1 cup coconut
2 cups raisins – boil 10 minutes.
350F 12-14 min

Sour Cream Drop Cookies
Work together 1 cup brown sugar firmly packed, ½ cup butter until creamy stir in one egg well beaten. Sift together 2 cup flour, 2 tsp baking powder ½ tsp soda ½ tsp salt ¼ tsp nutmeg. Stir dry ingredients together into creamed mixture alternating with 1 cup sour cream. Mix in 1 cup chopped nuts. Drop on greased cookie sheet
Bake 400F 12-15 minutes.

Cold Lunch Pickles (Helen Hamann)
Makes 1 gallon
3 cups vinegar
3 cups sugar
1/3 cup salt
1 tsp celery seed
1 tsp turmeric
2 large onions
Pour cold over sliced cukes and onions. Store in refrigerator 1 week before using.
Note: Keep refrigerated.

Kraft Carmel Bars
¾ cup oleo
1 cup flour
1 cup oatmeal
¾ cup brown sugar
1 tsp soda
½ tsp salt
3-5 light caramels
3 Tbsp cream or milk
3 Tbsp butter
1 6oz chocolate chips
1 cup sunflower seeds
1 cup walnuts
Melt carmel & cream or milk & butter in double boiler.
Mix brown sugar, soda, salt, flour, oatmeal & ¾ cup butter in 13×9” pan. Bake 10 min 350F pour melted carmel mix over. Sprinkle choc chips & nuts over top. Bake 10-15 min.

Chocolate Fudge Goblins (Makes 5 dozen)
1 (12oz) pkg milk chocolate chips
1 cup semi-sweet chocolate chips
½ cup margarine or butter
1 (14oz) can Eagle Brand original, low fat or fat free sweetened condensed milk (NOT evaporated milk)
1/8 tsp salt
2 cups pecan pieces
2 tsp vanilla extract
pecan halves
In heavy saucepan, over medium heat, melt chips and margarine with Eagle Brand and salt. Remove from heat; stir in pecan pieces and vanilla. Drop by teaspoonfuls onto wax paper-lined baking sheets. Top with pecan halves. Chill. Store tightly covered.
Microwave: in 2 quart glass measure with handle, combine chips, margarine, Eagle Brand and salt. Cook on 100% power (high) 3 minutes, stirring after 1 ½ minutes. Stir to melt chips, stir in pecan pieces and vanilla. Proceed as above.

Campbells One Dish Chicken & Rice Bake
Prep time 5 minutes
Cook time 45 minutes
1 can (10 ¾ oz) Campbell’s cream of mushroom soup
1 cup water*
¾ cup uncooked regular white rice
¼ tsp paprika
¼ tsp pepper
4 skinless, boneless chicken breast halves
1. In 2 qt shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover.
2. Bake at 375F 45 minutes or until chicken and rice are done. Serves 4.
*For creamier rice, increase water to 1 1/3 cups.

Chicken with Cream Dijon Herb Sauce
Prep time 5 minutes. Makes 4 servings.
½ cup chicken broth
6 Tbsp Dijon mustard
1/3 cup cream cheese spread, softened
1 Tbsp minced herbs (parsley, basil or chives)
1 Tbsp oil
4 (6oz) boneless skinless chicken breasts
1 tsp minced garlic
Mix broth, mustard, cream cheese and herbs until well blended. Set aside.
Cook chicken in hot oil in non-stick skillet until browned on both sides- about 5 minutes.
Stir in mustard sauce and garlic. Simmer over medium heat 3-5 minutes until sauce thickens slightly and flavors are blended.
Tip: recipe can also be baked.
http://www.frenchsfoods.com

Betty’s Pumpkin Bread
1 1/2 cup sugar
¼ tsp baking powder
1 tsp soda
¾ tsp salt
½ tsp each cloves, cinnamon, nutmeg, ginger
add more to own taste if you want
1 2/3 cup flour
½ cup salad oil
½ cup water
1 cup pumpkin
2 eggs
Combine all ingredients in a bowl and mix well. Bake: at 325F for 1 ½ to 2 hours will be dark brown when done.

Betty’s Banana Bread                       X 3
1 ¾ cup flour                                     5 ¼
1 ¼ tsp baking powder                      3 ¾
½ tsp soda                                           1 ½
¾ tsp salt                                             1 ½
1/3 cup shortening                             1 cup
2/3 cup sugar                                     2 cups
2 eggs (beaten)                                   6
1 cup or 2 or 3 large bananas             3
Add banana alternately with flour
Banana Bread additional serving amounts
x 2 = flour 2 ½ – 5
Baking Powder x 2 = 2 ½ -5
soda x 2 = 1 ½ – 3
short x 2 = 2/3 – 1
sugar x 2 = 1 ½ -3
eggs x 2 = 4 – 6
banana x 2 = 2-4

Betty Lemon Cake
1 lemon cake mix
1 lemon jello
¾ cup salad oil
¾ cups water
4 eggs
Frosting:
2 cups powdered sugar
juice of one lemon

Zucchini Bread
Beat 3 eggs till light and fluffy
Add 1 cup oil
2 cups sugar
3 tsp vanilla
2 cup grated zucchini
3 cups flour
1 tsp soda
3 tsp cinnamon
¼ tsp baking powder
½ tsp salt
Mix light but well.

Rolled Sugar Cookies
3 dozen
1 cup shortening (oleo)
2 cups sugar
4 eggs
2 Tbsp cream
4 cups flour
1/8 tsp salt
4 tsp baking powder
1 tsp vanilla
Chill 20 min. Roll thin. Bake 400F.

Betty Sugar Cookies
1 cup shortening
½ cup white sugar
½ cup brown sugar
1 egg beaten
1 tsp vanilla
2 cups flour
pinch of salt
2 tsp cream of tartar
1 tsp soda
Roll in balls dip in sugar and cinnamon and bake. Do not press down.

Ginger Cookies (Joy of cooking) – Roll & Cut
½ cup shortening
½ cup sugar
½ cup light molasses
½ Tbsp vinegar
1 beaten egg
3 cups flour
½ tsp soda
½ tsp cinnamon
½ tsp ginger
¼ tsp salt
Bring shortening, sugar, molasses, vinegar to boil. Cool add egg. Sift dry ingredients add to mixture, mix well. Chill. Bake 375F 12-15 minutes.

Betty Butter Ball Cookies
1 cup butter
4 Tbsp powdered sugar
1 tsp vanilla
2 cup flour
1 cup nuts
Roll in balls bake and roll in powdered sugar when done.

Irene’s Coconut Cookies
1 cup butter
1 cup white sugar
1 cup brown sugar
1 Tbsp vanilla
2 eggs
1 tsp soda
2 tsp baking powder
2 1/2 cup flour
2 cup grated coconut
Bake 375F for 10 minutes.

“Jeff’s” Cookies (Melt in your mouth sugar cookie)
1 cup white sugar
1 cup powdered sugar
1 cup butter or oleo
1 cup oil
2 eggs beaten
1 tsp vanilla
4 cups & 6 Tbsp flour
1 tsp cream tartar
1 tsp soda
1 tsp salt
Shape into small balls press with glass dipped in sugar.

Betty Choc Chip Cookies
½ cup oleo                                                1
½ cup brown sugar                                   1
½ cup white sugar                                     1
½ tsp vanilla                                             1
1 egg                                                        2
1 cup 2 Tbsp flour                                     2 cup – 4 Tbsp
½ tsp soda                                                 1
½ tsp salt                                                   1
½ cup nuts                                                1
1 pkg chocolate chips                                 2

Oatmeal Crispies Betty
1 cup oleo
1 cup brown sugar
1 cup white sugar
2 eggs, beaten
1 tsp vanilla
1 ½ cup flour
1 tsp salt
1 tsp soda
3 cups quick cooking oatmeal
1 ½ cup nuts if desired
Roll up in wax paper chill in refrigerator then slice about ¼”. Bake at 350F for 10 minutes.
Cabbage Salad – Rosilie from Swiegerts
2 cups vinegar
3 cups sugar
1 cup water
1 tsp celery seed
1 tsp mustard
Boil 3 minutes. Let cool. Grate 2-3 head cabbage salt. Let set about 1 hour or drain. Add carrots & green pepper& celery. Still keep 3 weeks.
Ginger Cookies
¾ cup oleo                                             1 ½ cup
1 cup white sugar                                   2
1 egg beaten                                          2
¼ cup molasses                                     1/2
2 tsp soda                                               4
2 cup flour                                               4
1 tsp each ginger, cloves, cinnamon      2
½ tsp salt                                                 1
Roll into balls, roll in sugar and bake. Do not press down.

Betty Jelly Roll
3 eggs
1 cup sugar
¼ cup cold water
1 tsp vanilla
1 cup flour
2 tsp baking powder
½ tsp soda
Beat: eggs until thick and lemon colored
Add: sugar gradually, continuing to beat until smooth. Pour into greased, waxed paper lined 15” jelly roll pan.
Bake: at 375F for 12-15 minutes. Turn out immediately onto tea towel sprinkled with powdered sugar. Remove wax paper, trim any rough edges. Roll cake up in cloth and let cool.
Filling:
1 pkg lemon pudding
½ cup sugar
1 egg
Mix contents of pudding with sugar substitute, 1 whole egg for 2 yolks and prepare as directed and cool.
Unroll: 1 cake spread on cooled filling and roll up again. Chill until ready to serve.
Marshmallow Filling or Top
2 pkgs envelopes gelatin unflavored
mix 1/2 cup water
in saucepan. Boil for
2 1/2 minutes
2 cups sugar
½ cup water
Chocolate Brownies
½ cup flour
½ tsp baking powder
1/3 cup shortening
2 sq chocolate
1 cup sugar
2 eggs
1 tsp vanilla
½ cup walnuts
¼ tsp salt
Melt shortening and choc together. Beat eggs slightly add sugar and vanilla. Add chocolate mixture to egg mixture. Add flour and nuts.
Bake at 325F for 35 minutes in grease pan.
Cut in squares while still warm.

Betty Krumkaka
¾ cup butter
2 cups flour
4 eggs
1 cup sugar
salt – dash
1 tsp vanilla
Fruit Bars
6 Tbsp butter
1 1/2 cup graham cracker crumbs
Mix together put on bottom of 9×13” pan
Mix
1 cup coconut
2 cup candied fruit
1 cup floured dates
1 cup coarse chopped walnuts or pecans
Pour one can Borden’s sweet condensed milk over all. Bake 25 to 30 minutes 350F.

Cranberry Salad
1# cranberries ground
¼ # marshmallows cut
1 cup crushed pineapple
Mix above let stand several hours. Then add 1 cup white sugar, 1 cup whipped cream, ½ cup chopped pecans. Combine ingredients & place in fridge until ready to use. (From cranberry package).

 

Betty Bread & Butter Pickles
6 qts med sliced cucumbers
6 onions – says white
¾ cup salt
2 cups water
1 qt vinegar
4 cup sugar
1 Tbsp each celery seed, mustard seed, whole pickling spices
Soak onions and cukes 3 hours or overnight. Put water and vinegar and sugar and spices. Bring to a boil and boil 3 minutes. Add pickles bring to boiling point but do not let boil hard put stove on simmer & pack into jars.
Note: when canning rise non-iodized salt and use cider vinegar.

Bread & Butter Pickles – sorce Myra P
1 gall cucumbers
8 small white onions
2 green peppers, shredded
½ cup salt (use pickling salt)
Wash but do not pare. Slice cukes & onions in paper thin slices add to green peppers. Mix in salt and bury 1 qt of cracked ice in mixture. Cover with weighted lid. Let stand 3 hours.
Meanwhile make syrup
4 cups vinegar
4 cups sugar
½ tsp ground cloves
½ tsp turmeric
2 Tbsp mustard seed
1 tsp celery seed
1 tsp powdered alum
Mix and boil. Pour over mix heat till clear do not boil. Color optional.
Dill Pickles
1 qt vinegar
3 qts water
1 cup salt
Boil 5 minutes and pour while hot. Method pack pickles in jar with dill garlic and small red pepper if desired.

Pecan Pie
2 eggs slightly beaten
1 cup karo syrup
1 cup sugar
2 Tbsp melted butter
1 tsp vanilla
1 cup pecan meats
Mix ingredients, fill 9 in pastry shell. Bake in hot oven (400F) 15 minutes. Reduce heat to 350F. Bake about 30 min longer. Filling will appear softer in the center.

Pecan Pie Crust
2-8” shells
1 1/2 cup flour
1 tsp salt
½ cup fat
¼ cup cold water
Bake at 450F for 10-12 minutes.

Ice Cream Wich Sundae
Combine and mix lightly:
1 ½ cup rice crispie
¼ cup brown sugar
¼ cup melted butter
1 cup flaked coconut
½ cup coarsely chopped nuts
Put half of mixture in buttered 8 square pan. Spread with 1 ½ to 2 qts softened vanilla ice cream. Top with remaining crumbs.
Put in freezer until ready to serve. Top with chewy pie mix and serve.

Cream Puffs –Betty
10-12
½ cup shortening
1 cup boiling water
¼ tsp salt
1 cup flour
4 eggs
Place water fat & salt in a saucepan and bring to boiling point.
Add flour all at once, stir until mixture leaves sides of pan remove from fire and stir until smooth. Cool slightly about 5 min. Add eggs one at a time beating thoroughly after each addition. Drop from spoon onto an oiled and floured baking sheet shape so puffs are high in center.
Bake at 450F for 15 minutes reduce heat to 325F and bake 30 min longer when puffs are done they will come loose with a shake of the pan. Cut slit in the side as soon as puffs are done to prevent sogginess.
Panocha Candy – Betty
1 ½ cup white sugar
1 cup brown sugar
1/3 cup cream
1/3 cup milk
2 Tbsp butter
1 tsp vanilla
Cook to soft boil stage. Cool, add vanilla and beat until starts to lose glass and begins to thicken. Add coconut or nuts and put in butter pan.

Fudge
4 cups sugar
14 oz evaporated milk
¼ cup butter
Combine and bring to a boil, boil for 9 min than add.
1 pint marshmallow creme
2 pint choc chips
1 tsp vanilla
1 cup nuts

Taffy – Betty
Kinds                 Sugar               Corn Syrup                 Butter                 Flavoring
Butterscotch       1 cup brown       1 cup                        1 Tbsp               1 tsp vanilla
Vinegar Taffy   1 cup white         1 cup                       1 Tbsp               1 tsp vanilla
1 tsp vinegar

Molasses Taffy   1 cup white or   1 cup                       1 Tbsp               1 Tbsp molasses
brown|

Chocolate           1 cup brown       1 cup                       1 Tbsp               1 tsp vanilla
Caramels             sugar

Directions:
1. Mix sugar with the desired liquids.
2. Cook until brittle in cold water or 365F.
3. Remove from fire and add butter, vanilla, grated chocolate (if it is desired).
4. Stir until well mixed. It cannot turn to sugar.
5. Pour onto well greased pan.
6. This may be pulled or used as plain taffy.
7. If it is not to be pulled, mark it as soon as it starts to be firm.

Mock Whip Cream Frosting – Alice
1 cup butter
1 cup sugar
3 Tbsp flour
1 cup milk
Put milk & flour together. Cook & chill
Cream sugar & butter together add the cooked paste. Beat till fluffy. Add vanilla.
Raw Apple Cake
1 cup white sugar
1 cup brown sugar
½ cup shortening (blend)
add 2 eggs
2 ¼ cup flour
2 tsp cinnamon
2 tsp soda
½ tsp salt
Alt 1 cup buttermilk, 2 cup chopped apples, ½ tsp tables melted butter ¼ cup white sugar ¼ cup brown sugar

 

Chocolate Covered Cherries
60 maraschino cherries
3 Tbsp butter
3 Tbsp light corn syrup
¼ tsp salt
2 cups powdered sugar
1 ½ lb candy making chocolate
Drain cherries thoroughly on paper toweling. Combine butter; corn syrup, salt, stir in powdered sugar, knead mixture until smooth. Chill mixture if soft.
Shape 1 tsp of the sugar mixture around each cherry. Place coated cherries on a baking sheet lined with waxed paper.
Melt chocolate. Dip chocolate cherries one at a time. Spoon chocolate cherries to coat. Place cherries on a baking sheet lined with waxed paper. Chill. Store in refrigerator in covered container.
Mounds Balls
1 lb butter
2 lbs powdered sugar
1 can sweetened condensed milk
2 large pkg coconut
1 tsp vanilla
Mix to chill – so they roll easier. Dip in chocolate almond bark (melted).

Peanut Butter Balls
1 stick butter
1 lb powdered sugar
2 cups peanut butter
3 cups crushed Rice Krispies
Mix to chill so they roll easier. Dip in chocolate almond bark (melted).
Pecan Rolls- Charlotte G.
1 1/2 doz frozen dinner rolls
Sprinkle 1 box frozen dinner rolls scotch pudding on top. Sprinkle pecans or walnuts over pudding
Bring to boil 1 minute.
1 stick butter
½ cup sugar
Cool. Pour over dough. Let stand overnight. Bake at 350F for 30 minutes. DO NOT grease pan. Ungreased bundt pan.

Chocolate Covered Cherries
2 sticks butter
2 lbs powdered sugar
Add 2 tsp vanilla, few drops of milk
Cool 20 minutes
1 pkg chocolate chips
½ black wax
drain cherries.

Recipes for Morton Meat Curing Products
Enjoy all the goodness of home cured meats (Cumberland General Store)
There are only two major methods of curing meat; the dry cure and the brine or sweet pickle cure.
The dry cure is the method most generally used for heavier cuts such as hams, shoulders and bacon. The sweet pickle cure is more generally used for smaller pieces. Either is good. The method used is a matter of personal preference.
Salt is the basic curing ingredient for meat, but to produce a pleasing flavor and a high quality finished product it is necessary to blend other ingredients with the salt in correct proportions.
The Morton Sure Cure product and Morton Tender Quick product contain everything necessary for perfect curing.
Morton Meat Pump is ideal for pumping Morton Tender Quick product into large pieces of meat or next to the bone areas of ham and shoulders. Pumping meat gets the curing ingredients distributed throughout the interior of the meat.
Meat Loaf
1 1/2 lbs ground beef
1 1/2 lb ground pork
2 cups soft bread crumbs
½ cup chopped onion
2 eggs
¼ cup milk
¼ cup catsup
2 tsp Morton Sausage and Meat Loaf Seasoning Mix
1 tsp Morton table salt
Combine all ingredients mixing until well blended. Pack into greased 9x5x3” loaf pan or shape into loaf on greased shallow baking pan. Bake at 350F for 1 hour and 15 minutes. Cool 5 – 10 minutes before slicing. Makes 6-8 servings.

Chicken & Double Jasmine Rice
1 jasmine tea bag (Dynasty)
1 chicken bouillon cube
1 Tbsp butter or margarine
6 chicken thighs (about 2 1/2 lb) skin and excess fat removed
1/2 cup chopped onion
3/4 cup jasmine rice (Dynasty)
1/8 tsp black pepper
Add tea bag to 1 1/2 cups hot water; let stand 1 minute. Remove and discard tea bag. Add bouillon to tea to dissolve. Heat large frying pan over high heat. Add butter to melt. Add chicken, in single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan. Add onion to same pan. Saute 30 seconds. Mix in rice, pepper and tea mixture. Arrange chicken, in a single layer, on top. Bring to a boil. Reduce heat to low. Cover & simmer 25 minutes, or until liquid is absorbed. Remove from heat. Let stand covered 10 minutes before serving. Makes 4 servings, 2 thighs and 3/4 cup rice each.
-Dynasty Jasmine Rice

Black Bean Soup
Makes 2 servings
1 cup chicken broth
1 (15.5 oz) can black beans, rinsed & drained
1/2 cup salsa
Cilantro, avocado, lime juice or sour cream, if desired
1. Combine broth and beans in saucepan. Bring to a boil; reduce heat and simmer 5 minutes. While cooking, mash some of the beans with a fork or spoon.
2. Stir in salsa, heat. Add chopped cilantro, avocado, lime juice or sour cream for additional flavor.
-Market Pantry

Santa Fe Pinto Beans wit Pork Kabobs (6-7 servings)
1 medium green pepper
1 medium onion, chopped
2 garlic cloves, minced
1 Tbsp vegetable oil
1 can (14.5 oz) chicken broth
1/2 tsp cumin
1 can (15 oz) reduced sodium pinto beans, drained & rinsed
1 can (15 oz) reduced sodium black beans, drained & rinsed
1 can (10 oz) diced tomatoes with green chilies, undrained
1 can (11 oz) whole kernel corn, drained
1 Tbsp red wine vinegar
In a large skillet saute the green pepper, onion and garlic in all for 3 minutes. Stir in the broth and onion, bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add pinto beans, black beans, tomatoes, corn and vinegar. Heat thoroughly. Serve with grilled pork tenderloin kebobs.
-Bush Beans (www.bushbeans.com)

Mighty Tasty Sweet Minis Stuffed with Cream Cheese
Fresh Pesto Ingredients
1 cup fresh cilantro
1 small garlic clove
2/3 cup toasted walnuts
small pinch of sea salt
1/4 cup parmesan cheese
1/2 cup olive oil
1 Tbsp fresh orange juice
Additional Ingredients
1 lb bag of sweet mini peppers
Preheat oven to 350F. Leaving stem on the peppers, slice peppers and remove the seeds. Fill each pepper with cheese. Arrange peppers on a baking sheet, drizzle with a touch of olive oil and bake for about 8-10 minutes until peppers are tender and a touch crispy. Remove from oven and arrange on a platter. Spoon pesto on top of each pepper.
-Sweet Mini Peppers (Aldi)

Baked Florentine Chicken
4 skinless, boneless chicken breasts
1 egg
1/2 cup Italian bread crumbs
1/2 cup shredded & cheese Italian
1/4 cup finely chopped toasted walnuts
1 Tbsp butter or margarine, melted
Hot cooked spinach fettucine
Warm spaghetti sauce
Additional shredded & cheese Italian
Heat oven to 400F. Lightly beat egg in shallow dish with 2 Tbsp water, in another shallow dish, combined bread crumbs, 1/2 cup cheese and walnuts. Dip each chicken breast in egg, then crumb mixture. Place in 2 qt baking dish. Drizzle with butter. Bake for 20 minutes or until chicken is tender and no longer pink inside. Serve hot over fettucine, topped with sauce and cheese.
4 servings
-Crystal Farms

Mushroom Chicken RIsotto
1 Tbsp olive oil
3 (about 3/4 lb) boneless marinated chicken breasts, cut into chunks
1 tsp minced garlic
1 (8 oz) pkg fresh sliced mushrooms
1 (10 oz) can cream of mushroom soup
2 1/4 cups milk
3/4 cup (3 oz) finely shredded Parmesan cheese
1 cup long grain rice
1 cup frozen peas, thawed
Additional finely shredded Parmesan cheese, if desired
In a deep 12 inch saute pan, heat oil over medium high heat until hot. Cook and stir chicken, garlic and mushrooms 6-8 minutes or until chicken is no longer pink and vegetables are tender. Stir in soup, milk, and cheese; bring to a boil. Stir in rice. Cover; cook on low heat 20 minutes or until rice is tender. Gently stir in peas. Serve hot, garnished with more cheese.
4 servings
-Crystal Farms

Light Style Breakfast Wraps
Serves 4 – Prep time: 10 min – Cook time: 5 min
3 eggs
3 egg whites
1 1/2 cups (6 oz) shredded colby jack cheese, divided
1/2 cup chopped Canadian bacon or cooked ham
1/4 cup thinly sliced green onion
1/4 tsp hot pepper sauce (optional)
4 (6-8 inch) whole wheat flour tortillas or flavored wraps
Beat together eggs and egg whites in a medium bowl. Stir in 1 cup cheese, Canadian bacon, green onion and if desired hot sauce. Coat a large nonstick skillet with cooking spray; place over medium high heat. Add egg mixture; cook until eggs are desired consistency, sactirring frequently. Heat tortillas according to package directions. Spoon egg mixture down center of tortillas; top with remaining 1/2 cup cheese. Roll up.
-Sargento Cheese – http://www.sargento.com

Bacon Cheeseburger Rotini
Hands on time: 15 minutes
Total time: 30 minutes
Makes 4 times
Ingredients
6 slices bacon
1 lb ground beef
2 cups water
1 can (10.75 oz) condensed tomato soup
1/4 cup ketchup
2 1/2 cups rotini
1 cup cheddar jack finely shredded cheese
1. Cook bacon in large skillet over medium heat until crisp, drain on paper towels. Discard fat from skillet; add beef. Cover over medium-heat until fully cooked; drain.
2. Stir in water, soup, ketchup and rotini; heat to boiling. Reduce heat; cover. Simmer 15 minutes until pasta is tender, stirring halfway through.
3. Sprinkle with cheese; crumble bacon onto cheese. Let stand 2 minutes to melt cheese.
-Market Pantry

Ultra Creamy Mashed Potatoes
Prep 15 minutes
Cook 20 minutes
Makes 6 servings
3 1/2 cups chicken broth
5 large potatoes, cut into 1 inch pieces (about 7 1/2 cups)
1/2 cup light cream
2 Tbsp butter
generous dash of black pepper
1. Heat the broth and potatoes in a 3 qt saucepan over medium high heat to a boil
2. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
3. Mash the potatoes with 1/4 cup broth, cream, butter, and black pepper. Add additional broth, if needed, until desired consistency.
Ultimate Mashed Potatoes: Stir in 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some for garnish) and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.
-www.swansonbroth.com

Delicious Smoothie
1 cup (250 ml) three berry blend berries
1 banana
1/2 cup (125 ml) vanilla yogurt
1 cup (250 ml) orange juice
Place all ingredients into blender and process on high setting for 30 seconds to make 2 nutritious servings.
-Kirkland

Spaghetti alla Carbonara
Servings 6 – Prep time: 15 minutes – Cooking time: 12 minutes
1 lb dry spaghetti
2 Tbsp extra virgin olive oil
1 pkg diced uncured pancetta
1 pkg sopressa dry sausage piccante, finely cubed
4 cloves garlic, finely chopped
2 cups parmagiana-reggiano cheese, finely grated plus additional for serving
2 large eggs
1 (10 oz) pkg frozen peas, heated & drained
salt & pepper to taste
Important: Heat the pancetta mixture while the spaghetti is boiling so that both are hot when combined with the egg & cheese mixture. The heat will cook the egg & cheese mixture.
Using a large pot, bring salted water to a boil on high. Add the spaghetti and cook for 8-10 minutes or until al dente. Drain the pasta, reserving 1/2 cup of the starch water.
Meanwhile, using a deep skillet, heat the olive oil on medium. Add the pancetta and dry sausage and saute until pancetta is crisp, about 7-9 minutes. Add the garlic and saute an additional 1 minute. Add the hot, drained spaghetti and toss to coat for an additional 2 minutes.
In another bowl, beat together the eggs and cheese.
Remove the pancetta spaghetti from the heat, add the egg and cheese mixture and toss till eggs appear cooked. Add the peas and toss. If needed thin out the mixture with the reserved starch water. Add salt & pepper to taste.
Serve hot, sprinkled with additional cheese.
-Boars Head – http://www.boarshead.com

Crunchy Asian Salad
Prep 10 minutes
Makes 12 servings, 1 cup each
1 env Italian salad dressing & recipe mix
1/2 cup sugar
2 Tbsp soy sauce
2 pkg ramen noodle soup mix (3 oz each)
2 pkg coleslaw blend (16 oz each)
4 green onions, sliced
1/2 cup dry roasted sunflower kernels
1/2 cup sliced almonds, toasted
Prepare salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
Break apart noodles; place in large bowl. Discard seasoning packet or reserve for another recipe. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix.
Add dressing, toss to coat well. Serve immediately.
-Good Seasons

Turkey Leftover Casserole
Prep time: 5 minutes
Cook time: 25-30 minutes
Serves 4-6
2 1/2 cups prepared mashed potatoes
2 cups cooked, shredded turkey
1 (12 oz) jar turkey gravy
1 cup prepared stuffing
salt & pepper to taste
Preheat oven to 350F. Place prepared mashed potatoes into a 2 qt casserole dish, sprayed with nonstick cooking spray. Combine turkey and gravy in a large skillet and bring to a simmer, stirring occasionally. Remove from heat and stir in stuffing until thoroughly combined. Add salt & pepper to taste, if desired. Spoon turkey mixture on top of potatoes and spread evenly. Cover & bake for 25-30 minutes or until internal temperature reaches 165F.
-www.heinzgravy.com or heinz.com

Cranberry Stuffing
Serves 6-8
Ingredients
6 Tbsp butter
1/2 cup onion, chopped
1/2 cup celery, chopped
2 pkgs croutons (crumbled pea size)
1 cup dried & sweet cranberries
2 Tbsp sage, crumbled
1 tsp thyme
1 tsp salt
2 tsp cayenne pepper
1 1/2 cups chicken stock or water
Directions:
Saute onion and celery in butter. Add cranberries, sage, thyme, salt, pepper and croutons, tossing lightly to blend. Add stock or water, stirring gently.
Stuffing the bird: stuff into poultry before roasting (do not overstuff). For a 6-8 lb turkey follow directions above. For a 12-16 lb turkey, double the recipe listed.
Casserole prep: Preheat oven to 350F. Follow directions above, placing stuffing in a 2 qt casserole dish. Cover and bake for 15 minutes. Bake uncovered for an additional 10 minutes to brown.
-Fresh Gourmet

Golden Pearl Onions
Serves 4
1. Cook white pearl onions according to package directions
2. Heat 2 Tbsp butter, 1 Tbsp olive oil and 1/4 tsp paprika in a skillet over medium heat.
3. Add onions and cook for 5-8 minutes.
4. Stir in 1/2 tsp brown sugar and heat for 30 seconds. Serve with your favorite steak, pork or chicken recipe.
-www.birdseye.com

Famous Queso Dip
2 cans RoTel original, undrained
1 pkg (32 oz) Velveeta, cut into 1″ cubes
Directions
1. Blend ingredients in medium saucepan.
2. Cook over medium heat, stirring frequently, about 12 minutes or until cheese is melted.
3. Serve warm as dip with corn chips or crackers.
Microwave: Combine ingredients in 2 1/2 qt microwave safe dish. Cover. Microwave on High 8 minutes or until cheese is melted, stirring halfway through cook time. Stir and serve.
-Ro-Tel

Rocking Guacamole
Makes 20 servings (2 Tbsp each)
Ingredients
3 ripe avocados, pitted, peeled, mashed
1 can (10 oz each) Ro-Tel diced tomatoes & green chilies, drained
1/2 cup chopped onion
1 Tbsp lime juice
1/2 tsp salt
ground black pepper
tortilla chips
Directions:
1. Mix avocados,drained tomatoes, onion, lime juice and salt in medium bowl until blended. Season with pepper to taste.
2. Serve with tortilla chips, if desired.
-Ro-Tel

Savory Lemon Chicken
Prep 10 min
Cook 20 min
Makes 4 servings
vegetable cooking spray
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz) cream of chicken soup
2 Tbsp water
1 Tbsp chopped fresh parsley or 1 tsp dried parsley flakes
1 Tbsp lemon juice
1/2 tsp paprika
1/4 cup chopped red or green pepper
4 lemon slices
1. Spray 10″ nonstick skillet with cooking spray and heat over medium high heat 1 min. Add chicken and cook 10 min or until well browned on both sides. Remove chicken from skillet.
2. Stir soup, water, parsley, lemon juice, paprika and pepper in a skillet and heat to a boil. Return chicken to skillet. Reduce heat to low. Cover and cook 5 min or until chicken is cooked through. Top with chicken with lemon slices.
-www.campbellskitchen.com

Creamy Clam Sauce with Pasta
2 Tbsp corn oil
1 clove garlic, minced
1 1/2 cups water
1/2 cup milk
1 pkg New England clam chowder soupmix
4 oz linguine, cooked, drained
In a large skillet heat corn oil over medium-high heat. Add garlic; saute 1 minute. Stir in water, milk and soupmix. Bring to boil. Reduce heat to low. Simmer; stirring occasionally 15 minutes or until clams are tender. Toss with linguine. Serves 2.
-Knorr Products http://www.knorr.com

Creamy Parmesan Pasta
Prep time: 30 minutes
12 oz (2 1/2 cups) uncooked dried gemelli pasta
2 Tbsp salted butter
3 cups broccoli florets
1 cup whipping cream
1/4 cup salted butter
1 cup finely shredded Parmesan cheese
6 oz cooked chicken strips
1/2 cup cooked bacon chopped
1/2 tsp garlic salt
shredded Parmesan cheese, if desired
-Cook pasta in 4 qt saucepan according to pkg directions. Drain; return to saucepan. Keep warm.
-Melt 2 Tbsp butter in 10″ skillet over medium heat until sizzling, add broccoli. Cook, stirring occasionally, until crisply tender (4-5 minutes).
-Meanwhile, place whipping cream and 1/4 cup butter in 1 qt saucepan. Cook over medium-low heat, stirring frequently, until butter is melted. Stir in Parmesan cheese until melted and smooth (5-6 minutes). Remove from heat.
-Pour Parmesan sauce over pasta; add broccoli, chicken, bacon and garlic salt. Gently stir until well mixed. Spoon into serving dish. Sprinkle with additional Parmesan cheese if desired.
8 (1 cup) servings
-Land O Lakes

Caramel N Chocolate Pecan Bars
Prep time: 15 mintues
Total: 1 hour
Crust:
2 cups all purpose flour
1 cup firmly packed brown sugar
1/2 cup salted butter, softened
1 cup pecan halves
Caramel layer:
2/3 cup salted butter
1/2 cup firmly packed brown sugar
Chocolate
1 cup real semi-sweet chocolate chips
-Heat oven to 350F. Combine all crust ingredients except pecans in large bowl. Beat at medium speed until mixture resembles fine crumbs. Press onto bottom of ungreased 13×9 baking pan. Place pecans evenly over unbaked crust.
-Combine 2/3 cup butter and 1/2 cup brown sugar in 1 qt saucepan. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Continue cooking, stirring constantly, 1 minute. Pour mixture evenly over pecans and crust.
-Bake for 18-22 minutes or until entire caramel layer is bubbly. (DO NOT OVERBAKE.) Remove from oven. Immediately sprinkle with chips; allow to melt slightly. Swirl melted chips over bars leaving some whole for marbled effect. Cool completely. Cut into bars.
36 bars.
Tip: You can use a combination of your favorite nuts or flavored baking chips for variety in these bars. Store at room temperature in loosely covered container.
-Land O Lakes

Nestle Toll house Chocolate Chip Cookies
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups (12 oz pkg) semi-sweet chocolate morsels
1 cup chopped nuts*
Preheat oven to 375F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely. Makes about 5 dozen cookies.
-Nestle Toll House at http://www.verybestbaking.com

Potato Bruschetta
Prep time: 20 minutes
Cook time: 30 minutes
Yield 8 servings
Ingredients
2 lbs russet potatoes
4 1/2 Tbsp extra virgin olive oil, divided
4 1/2 Tbsp freshly grated Parmesan cheese, divided
3/4 tsp sea salt
1/3 tsp crushed red pepper, to taste
3 cups diced fresh ripe tomatoes
1 cup small fresh mozzarella pearls (or 1/4 inch cubes)
3 Tbsp white balsamic vinegar (can substitute with regular balsamic vinegar)
3 cloves garlic, minced
1/3 cup snipped fresh basil
Preparation
Preheat oven to 425F . Line two baking sheets with foil and lightly oil or spray with olive oil cooking spray. Slice potatoes 1/4 inch thick and discard small, round ends. Place in a medium bowl with 3 Tbsp olive oil and toss well to coat. Add cheese, salt and red pepper. Toss again to coat as evenly as possible. Place in a single layer on baking sheet and cook for 25 minutes. While potatoes are cooking, stir together remaining oil, tomatoes, mozzarella, balsamic and garlic in a medium bowl. Top potatoes with equal amounts of tomato mixture and bake for 5 minutes more or until cheese is just starting to melt; sprinkle with basil. Serve warm or at room temperature.
– Recipe courtesy of US Potato Board

Nestle Toll House Famous Fudge
1 1/2 cups granulated sugar
2/3 cup (5 fl oz can) evaporated milk
2 Tbsp butter or margarine
1/4 tsp salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate morsels
1/2 cup chopped pecans or walnuts (optional)
1 tsp vanilla extract
Line 8″ square baking pan with foil.
Combine sugar, evaporated milk, butter and salt in medium heavy duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4-5 minutes. Remove from heat.
Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Left from pan; remove foil. Cut into 48 pieces.
Makes 24 servings (2 pieces each)
-Nestle Toll House at http://www.verybestbaking.com

Deep Fried Celery
2 bunches of celery, trimmed of its leaves, and cut 1 inch pieces
2 eggs beaten
3 cups of flour
Vegetable oil for frying
Dip the celery in egg, and then the flour, shake off excess flour. Heat the oil up, fry until golden.

Jimmy Dean Sausage Stuffing
Serves 12
*Jimmy Dean sausage is the secret ingredient in this flavorful stuffing dish seasoned with rosemary and garlic.
Ingredients
2 (16 oz) pkgs regular flavor Jimmy Dean pork sausage
8 oz fresh mushrooms, sliced
1 1/2 cups diced onions
3/4 cup diced or coarsely grated carrots
1 1/2 cups diced celery
3 cloves garlic, minced
1 (10 oz) pkg frozen spinach, thawed & drained
2 tsp dried rosemary
2 tsp poultry seasoning
1 tsp black pepper
1 (15 oz) pkg herbed dry bread cubes
2 cups chicken broth
1 egg, lightly beaten
Directions
1. Preheat oven to 325F.
2. In a large saucepan or stockpot, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink. Add mushrooms, onion, carrots, celery and garlic; cook 10-12 minutes or until onion is translucent, stirring frequently. Transfer mixture to a large bowl; add remaining ingredients and stir well. Pour into a buttered 4 qt casserole.
3. Bake covered for 60 minutes.
-Jimmy Dean Sausage (at http://www.allrecipes.com)

Hearty Sausage Mini Quiche
-Appleton Farms- pork sausage
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 sliced
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 Parmesan cheese (optional)
Preheat oven to 350F. In a large mixing bowl, combine eggs, milk or water, cheese, salt & pepper; set aside. Heat olive oil or butter in a large skillet; saute onions and any optional vegetables 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.