Oreo Torte

Contributor:  Shirley Busteed
CC Original

Place crushed Oreo cookies on bottom of cake pan.  Spoon softened 1/2 gallon of vanilla or butter pecan ice cream over cookies.  Put into freezer to harden.

Make chocolate sauce of:
4 squares baking chocolate
1 cup sugar
1 1/4 cups evaporated milk

Stir and cook over low heat until thickened.  Let cool.

After ice cream sets and chocolate is cooled, put sauce over ice cream.  Replace in freezer and let set.  Last layer is a tub of Cool Whip, with grated chocolate sprinkled on top.

Printable Version

Chocolate Sandwich Cookies

Contributor:  June Minchow
CC Original

1/2 cup butter
1 cup sugar
1 egg
1 tsp vanilla
1 cup milk
2 cups flour
1/2 tsp baking powder
1 1/2 tsp soda
1/2 tsp salt
1/2 cup cocoa (or less)

Mix and drop by teaspoon on greased cookie sheet.  Bake for 10 minutes at 375 degrees.

Filling:

1/2 cup white shortening
2 cups powdered sugar
1 cup marshmallow creme
vanilla
3-4 tsp milk

Mix filling until creamy.  Put between 2 chocolate cookies.

Printable Version

Chocolate Brownie Cake

Contributor: Josephine Crosby
CC Original

"Great for big family get-togethers or Sunday dinners."

Bring to boil:
1 cup water
1/2 cup shortening
1/2 cup margarine
4 T cocoa

Add:
2 cups sugar
2 cups flour
2 eggs
1 tsp soda
1/2 tsp salt
1/2 cup milk
1 tsp vanilla

Bake in greased and floured large cookie sheet pan at 375 degrees for 20 minutes.

Glaze:  (while warm if desired)

Melt one stick margarine and add:
4 T cocoa
6 T milk
1 tsp vanilla
1 cup nuts (optional)
1 lb powdered sugar

Printable Version

45 Minute Delicious Chocolate Cake

Contributor: Frankleen Cozzens
CC Original

Sift into large bowl:
2 cups flour
2 cups sugar

Mix in saucepan and bring to a rapid boil, then pour over flour mixture and beat well:
1 stick margarine
1/2 cup Crisco
4 T cocoa
1 cup water

Add:
1/2 cup buttermilk
2 eggs
1 tsp soda
1 tsp vanilla

Mix and beat ingredients well, then bake at 375 degrees for 30 minutes in a 9 x 13 pan (greased and floured) or cookie sheet.  Start making icing (following) five minutes before cake is done.

Icing:

Melt together:
1 stick margarine
4 T cocoa
1/3 cup sweet milk

Bring to boil, remove from heat and add 2 cups of powdered sugar, 1 cup chopped nuts and vanilla.  Beat wlel and spread over cake while cake is still warm.

Note:  This is Cleone Crosby's recipe that Frankie Cozzens has been using for years.  It's great!


Printable Version

Pioneer Bread Pudding

Contributor:  Mae Robb
CC Original

1 cup flour
2 cups bread crumbs
1 cup sugar
1 cup milk
1 tsp nutmeg
1/4 cup butter

Mix flour, sugar and crumbs.  Add nutmeg.  Mix thoroughly, melt butter with milk and add.  Stream in double boiler 1 hour.  Serve hot with following sauce:

3 T butter or margarine
1 cup sugar
3 cups water
1/2 cup flour

Add butter and sugar to hot water.  Bring to a boil.  Add flour made into a soft paste.  Add to hot syrup and stir well.  Boil two minutes and add one teaspoon vanilla and 1/2 teaspoon lemon extract.

Printable Version

Peanut Butter Cups

Contributor:  Unknown
CC Original

1 cup margarine
1 3/4 cups graham cracker crumbs
2 1/3 cups powdered sugar
1 cup peanut butter

Melt butter over heat, beat and add other ingredients.  Mix, then pat in 9x13" pan.  Melt 2 cups milk chocolate chips and spread over top.

Printable Version

Pistachio Delight

Contributor:  Barbara Bassett
CC Original

1 pkg (small) pistachio instant pudding
1 pkg Cool Whip
1-16 oz. can crushed pineapple, drained
1/2 cup chopped nuts
1/2 cup miniature marshmallows

Stir together, let set overnight.

Printable Version

Raspberry Cookies

Contributor:  Betty Hayes
CC Original

Cream:
1 cup butter
 1/2 cup + 2 T sugar

Mix in:
2 - 2 1/2 cups flour

Divide into 6 equal parts.  Make into a long roll.  Place on cookie sheet and flatten slightly.  Make a dent down the center and fill with raspberry jam.  Bake at 350 degrees for 15 minutes.  Drizzle almond frosting over center and cut diagonally.

Almond Frosting:
1 cup powdered sugar
1 tsp almond flavoring
Enough water to make thin frosting (1 tsp or so.)

Printable Version

Picnic Cake

Contributor:  Miriam Roberts
CC Original

1 cup chopped dates
1 1/2 cups hot water
1 T soda

Boil together for 3 minutes.  Let cool.

Cream together:
3/4 cups shortening
1 cup sugar
2 eggs

Add all together with:
1 1/2 cups + 2 T flour
1 tsp cinnamon
1/2 tsp salt
2 tsp vanilla

Sprinkle on top:
1/2 cup brown sugar
1/2 cup chopped nuts
1 cup chocolate chips

Bake in 350 degree oven for about 40 minutes in a greased 9 x 13" pan.

Printable Version

Pumpkin Brownies

Contributor:  Beth Sibbett
CC Original

Mix 4 1/2 cups flour (I use whole wheat)
3 tsp baking powder
1 1/2 tsp salt
1 1/2 tsp cinnamon

Add:

3 eggs
1 1/2 cups melted butter
4 1/2 cups sugar
2 1/4 cups pumpkin, cooked and mashed

Add:  nuts, chocolate chips and raisins if desired.   Bake at 350 degrees for 40 minutes.


Printable Version

Caramel Bars

Contributor:  Josephine Crosby
CC Original

"Josephine brought these yummy bars to a 4th of July cookout and they were gone in minutes."

Melt in microsave:

32 caramels
3 T butter
3 T milk

Mix separately:
1 cup oatmeal
1 cup flour
1/2 tsp salt
3/4 cup brown sugar

Pat 3/4 crumb mixture in 9x13" pan.  Bake 5 minutes at 325 degrees.  Spread caramel mixture over crust.  Sprinkle with chocolate chips (and nuts, if desired).  Add remaining crumb mixture to top.  Bake 15 more minutes at 325 degrees.  DO NOT OVER BAKE!

Printable Version

Jam Cake

Contributor:  Ina Welling
CC Original

"A neighbor gave Ina this recipe and it has become a favorite."

1 cup butter
3 cups sugar
4 eggs
2 cups applesauce
1 T vinegar
1 cup any berry jam
4 cups flour
1 tsp ground cloves
2 tsp soda
1 tsp cinnamon
1 tsp nutmeg
1 cup chopped raisins
1 cup chopped nuts

Mix together, mixing raisins and nuts with flour before adding.  Pour into tube pan and bake on lower oven rack at 325 degrees for 2 1/2 hours or until done.

Printable Version

Chocolate Chip Cookies

Contributor:  Josephine Crosby
CC Original

Cream until smooth:

1 cup margarine
1 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla
1 tsp salt
1 tsp baking soda

Add 2 1/4 cups flour exactly and 12 ounces chocolate chips. Bake at 375 degrees for 8 minutes.  DO NOT OVER BAKE!

Printable Version

Strawberry Angel Dessert

Contributor:  June Minchow
CC Original

"We served this at Dale Rasmussen's wedding reception.  It's pretty and light--not terribly rich, but tasty!"

1 large package strawberry jello
2 package frozen strawberries
2 cups Dream Whip
1 angel food cake

Make jello.  When it starts to set, mix with whipped cream and berries.  Break cake into chunks and put in 9x13" pan.  Pour jello mix over cake.  Stir and let set.

Printable Version

Date Cookies

Contributor:  Beth Sibbett
CC Original

Note:  This makes about 300 cookies.  For normal-size batch, cut back by two-thirds.  I sometimes freeze rolls to keep them longer.  These cookies are made at our home every Christmas.  I triple the batch for us and after I make them into rolls.  I refrigerate them and whenever we want some for dessert, between-meal snacks or an emergency treat for unexpected company, it takes only a few minutes to cut a roll for two and bake a batch.

Cream together:

3 cups shortening
6 cups brown sugar

Add and stir:
6 eggs
6 T cream or milk

Add pre-measured dry ingredients and mix:

9-10 cups flour
3 tsp soda
3 tsp cream of tartar

Add:

3 cups chopped nuts (walnuts, pecans, sunflowr seeds)
3 cups chopped dates
3 tsp vanilla
maple/almond flavoring

Mix thoroughly.  I get into the dough with my hands and mix.  I add flour until a consistency that can be shaped into rolls.  Form into 12" rolls.  Rap in waxed paper.  Chill overnight.  Slice and put on well-oiled baking sheet.  Bake in hot oven (400-410 degrees) for 10 minutes or until delicate brown.


Printable Version

Ina's Goodies

Contributor:  Ina Welling
CC Original


Melt in double boiler:

1 14 oz. bag caramels
1 can Eagle Brand Milk
1/3 cup butter

When all is melted and blended, turn down heat until water stops boiling but stays warm.  Dip a marshmallow into the mixture, then drop into a bowl of Rice Krispies.  Drop on waxed paper and cool.  Takes 50-60 large marshmallows and about about 1 large box of Rice Krispies.

Printable Version

Grandma Mortensen's Sugar Cookies

Contributor:  Peggy Rasmussen
CC Original

1 cup shortening
3 cups sugar
2 cups sour cream
1/2 cup buttermilk
8 cups flour
dash salt
1 tsp vanilla
3 eggs
1 tsp soda
1 tsp nutmeg
1 tsp baking powder

Cream shortening and sugar.  Fold in sour cream and buttermilk.  Add vanilla and eggs.  Combine dry ingredients and add.  Use enough flour to make soft dough.  Bake at 350 degrees.

Printable Version

Peanut Butter Bars

Contributor:  Ruth Eyre
CC Original

Note:  These are not Reese's bars, but still delicious!

1 cup crunch peanut butter
2/3 cups soft butter
2 cups brown sugar
1 cup flour
1 tsp vanilla
3 eggs
1/2 tsp salt

Combine peanut butter, vanilla and margarine in large bowl; beat with electric beater until well-blended.  Beat in sugar until light and fluffy; beat in eggs, one at a time.

Stir in flour and salt just until well-blended; spread batter in greased 13 x 9 x 2" pan.

Bake in moderate oven (350 degrees) for 35 minutes or until center springs back when touched.  Remove to wire rack, cool slightly.

Combine 3/4 cup sifted powdered sugar and 2 tsp water to smooth; drizzle over top, swirl with back of spoon.  Melt 1/4 cup semi-sweet chocolate chips and 1 tsp shortening in double boiler; drizzle over white glaze.  Cool.  Cut into 36 bars.  Remove from pan with spatula.

Note:  I seldom do step 4 as they are quite rich without the frosting.

Printable Version

Eggless Applesauce Cake

Contributor:  Marlene Jones
CC Original

Mix:
2 cups applesauce
1 1/2 cups sugar
1 cup melted margarine

Add:

2 2/3 cups flour
2 tsp soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1 tsp allspice
1 cup chopped nuts.

Mix until blended--do not overbeat.  Bake 40 minutes at 350 degrees.  When cool frost with white frosting:

White Frosting:

Mix until light and fluffy:

2 cups powdered sugar
1/4 cup milk
2 tsp vanilla
4 T butter

Frost cake.  Sprinkle with chopped nuts.

Printable Version

Squash Cookies

Contributor:  Alice Lyman Welling
CC Original

"This poem/recipe was composed by Sister Welling.  It's a favorite of both friends and family."

This recipe I'd like my friends to try,
I use it still as in days gone by.

When autumn ripens squash like yellow gold
They make a cookie fit for any jar to hold.

One half up of shortening--buter's best
Creamed with 1 and 1/2 cups of sugar do not rest
Until 2 beaten eggs are used, fresh from the nest.

Then all success will follow in the test.

One cup of squash and one of raisins ground
One cup of nuts in the soft batter drowned.

One half teaspoon of cinnamon, the same of nutmeg too
One half teaspoon of cloves sends flavor through and through.

With one teaspoon of soda, the same of salt
Will make four dozen cookies without a fault.
All these spices sifted with three cups of flour
Will bring you baking joy for work of just an hour

By teaspoons mold and drop upon a sheet
You'll find these, nicely browned will be a special treat!

Printable Version

Frosted Pineapple Squares

Contributor:  Peggy Rasmussen
CC Original

Dough: 1/3 cup milk
1 tsp sugar
1 pkg dry yeast
1/4 cup water
4 beaten egg yolks
4 cups sifted flour
1 cup margarine

Scald milk, add 1 tsp sugar.  Cool to lukewarm.  Dissolve yeast in very warm water and add to milk mixture.  Stir in beaten egg yolks.  Measure flour, cut in margarine until it is like corn meal.  Stir in yeast mixture and blend.  Dough will be soft and moise.  Divide in half.

Rollon floured board to fit jelly roll pan.  Spread with pineapple filling and cover with rest of dough.  Snip top.  Let rise 1 hour.  Bake at 375 degrees 30-40 minutes.

Filling:

1/2 cup sugar
3 T cornstarch
1/4 tsp salt
1 slightly beaten egg yolk
1 cup crushed pineapple

Mix sugar, cornstarch and salt in saucepan.  Stir in egg and pineapple.  Cook over heat until smooth.  Cool.

I use canned pie mix, too.  Cherry is good as well as pineapple.

Printable Version

Spudnuts

Contributor:  LeRose Peterson
CC Original

1 pkg yeast in 1 cup lukewarm water
2/3 cup shortening, melted and cooled
1 tsp salt
1/2 cup sugar
1 cup mashed potatoes
2 eggs
1 cup milk, scalded and cooled
5-6 cups flour, enough to make a soft (not sticky) dough

Mix all together and knead slightly.  Let rise, punch down, and let rise again.  Roll to 1/2" thickness.  Cut as for doughnuts, let rise for 30 minutes.  Fry in hot deep fat until dark golden brown, turning once.  Dip in glaze of 3 cups powdered sugar, 2 tsp vanilla and enough hot water to make a thin glze or in plain white sugar.


Printable Version

Rhubarb Pastry

Contributor:  Brenda Brost
CC Original

Dough:

2 cups flour
2 tsp baking powder
salt
4 T butter
2 eggs (well-beaten)
2/3 cup milk

Sift together flour, baking powder and salt.  Cut in butter, add milk to eggs and stir into flour mixture to form a soft dough.  Pat or roll gently to line a buttered 9 x 13 x 2" pan.

Filling:

4 cups sliced rhubarb
6 oz. strawberry jello

Cut rhubarb into gelatin powder.  Stir until rhubarb is well-coated.  Spread over pastry.

Topping:

2 cups sugar
1 cup flour
1/2 cup butter

Rub sugar, flour and butter together and sprinkle evenly over rhubarb.  Bake at 375 degrees for 50 minutes.  Delicious hot with cream or ice cream and just as good cold.

Printable Version

Lillie Acton's Caramel Dumplings

Contributor:  LaVerl Rasmussen
CC Original

"These are quite fast and definitely delicious."

Sauce:

1/2 cup caramelized sugar
2 T butter
1 cup sugar
1/8 tsp salt
2 cups hot water

Caramelize the 1/2 cup sugar.  When almost melted, add butter, salt, 1 cup sugar and hot water.  Cool until all sugar lumps are dissolved, about 10 minutes, stirring often.

Dumplings:

2 T butter
1/2 cup sugar
1 1/2 cups sifted flour
2 tsp baking powder
1/2 cup milk
1/2 tsp vanilla

Cream butter and sugar.  Add dry ingredients alternately with milk.  Add vanilla.  Mix batter well.  Have the sauce hot in a medium deep pan with a cover.  Drop dumplings by spoonfuls into pan of hot sauce.  Cover and bake at 375 degrees for 20-30 minutes.  Serve with cream and chopped nuts.


Printable Version

Cream Pie

Contributor:  Zelda Roberts
CC Original

1/4 cup cornstarch
2/3 cup sugar
1/4 tsp salt
2 cups milk
3 egg yolks, slightly beaten
2 T butter
1/2 tsp vanilla
1 pastry shell

Mix dry ingredients and salt.  Gradually add milk.  Cook until thick, stirring constantly.  Slowly add small amount of hot mixture to eggs, stir into remaining hot mixture.  Cook 5 minutes.  Cool.  Add butter and vanilla.  Pour into cooled baked crust and refrigerate at least 3 hours before serving.

Printable Version

Orange Meringue Pie

Contributor:  Ann Bridges
CC Original

Mix together:

3/4 cup sugar
1/4 cup cornstarch
dash salt

Add:

1 cup orange juice
1/2 cup water
2 T lemon juice

Combine and cook until thick and clear.  Separate 3 eggs.  Slightly beat yolks.  Add a little hot mixture to egg yolks, beating vigorously.  Return all of mixture to pan and cook 1 minute.  Add butter.  Cool.  Pour into baked pie shell.  Whip egg whites until frothy, add 1/4 cup sugar (or more) gradually.  Beat until stiff.  Spread on pie filling and bake 15 minutes at 350 degrees.

Printable Version

Pumpkin Pecan Pie

Contributor:  LaVerl Rasmussen
CC Original

1-9" unbaked pie shell
3 eggs
1 cup dark corn syrup
1/2 cup sugar
1/4 cup melted butter
1 cup canned or fresh cooked pumpkin*
1 tsp vanilla
1 cup pecan halves
Cool Whip

Preheat oven to 350 degree.  Line pan with pastry and flute edge.  In medium bowl, beat eggs lightly.  Beat in syrup, sugar, butter, pumpkin and vanilla.  Arrange pecans in bottom of crust.  Slowly pour the egg mixture over them.  Bake 1 hour or until knife blade comes out clean.  Cool.  Serve with whipped cream.   Serves 8.

*Squash can be substituted.  Make sure either is mashed well.


Printable Version

Butterscotch Peach Pie

Contributor:  Ann Bridges
CC Original

Use plain pastry.

3 1/2 cups sliced canned peaches, drained
1/2 cup brown sugar
2 T flour
salt
1/4 cup margarine
2 tsp lemon juice
1/4 cup peach syrup

Place peaches in 9" pie shell.  Combine sugar, flour, salt and peach syrup; add butter.  Cook over medium heat, stirring constantly until thick.  Remove from heat, add lemon juice and pour over peaches.  Make a lattice top crust.  Bake at 425 degrees for 30 minutes.

Printable Version

Egg Custard Pie

Contributor:  Zelda Roberts
CC Original

1 cup sugar
3 cups milk
1 tsp vanilla
salt
4 eggs
nutmeg or allspice

Bring sugar, milk, vanilla and salt to a boil.  Beat eggs and pour the first mixture--slowly--over the eggs, beating constantly.  Prepare your own pastry crust.  Line pie pan, flute edges.  Pour egg mixture into shell and sprinkle with nutmeg or allspice.  Bake at 350 degrees about 30 minutes or until a knife comes out clean.  Do not overcook.


Printable Version

Southern Pecan Pie

Contributor: Genevieve Mann
CC Original


Unbaked 9" pie shell
1 cup pecan halves
3 eggs
1 cup light corn syrup
1 T melted butter
1/2 tsp vanilla
1 cup sugar
1 T flour

Arrange nuts in pie shell.  Beat eggs, add and blend corn syrup, butter and vanilla.  Combine sugar and flour.  Blend with egg mixture and pour over nuts in pie shell.  Bake at 375 degrees for 40-50 minutes or until filling is set.

Printable Version

Raspberry Ripples

Contributor:  Ruth Eyre
CC Original

2 cups unsifted flour
1 cup softened butter
1/2 cup sugar
1/8 tsp salt
1 beaten egg yolk
1/2 cup raspberry jam or jelly
1/4 cup sliced, blanched almonds
1/2 tsp vanilla extract

In large bowl combine flour, butter, sugar and salt.  Blend with pastry blender or 2 knives used scissor-fashion until mix resembles coarse meal.  Add egg yolk and work with hands until dough forms ball.

Divide dough into thirds. On ungreased cookie sheet, shape each third into a 12" x 1" strip, placed about 4" apart.  With back of spoon, make a depression about 1/2" deep down the center of each strip.  Combine other ingredients and spread a third of the mixture into eeach depression.  Refrigerate on cookie sheet for 30 minutes (or more).  Preheat oven to 350 degrees.  Bake strips for 20-25 minutes until light brown.  Cool slightly on cookie sheet.  Cut each strip into 1" diagonal pieces.  Remove from sheet; cool completely on wire racks.   3 dozen.

Printable Version

Jen's Raised Doughnuts

Contributor:  Wilma Anderson
CC Original

"Many years ago when we were in the Young Women's program we made these doughnuts for a party.  They went over big and I have maid them many times since.  Recipe from Jen Baird."

1 pkg yeast
1 T sugar
1 cup flour
1/2 cups lukewarm water
2 cups scalded milk
1 cup sugar
1/2 cup shortening
1/2 tsp soda
1 tsp salt
1 tsp nutmeg
2 beaten eggs
5 1/4 cups flour

Mix yeast, 1 T sugar, 1 cup flour and 1/2 cup lukewarm water and let set.  Add 1 cup sugar to the 2 cups scalded milk, 1/2 cup shortening, 1/2 tsp soda, 1 tsp salt and 1 tsp nutmeg.  Let cool while yeast is rising, then mix all together.  Add beaten eggs and 5 1/2 cups flour.  Dough will be sticky.  Cover and let rise until double.  Roll out on floured board and cut.  Let doughnuts rise 1 hour in a warm place.  Fry in fat and glaze while hot.

Glaze:

1 envelope Knox gelatin
1/2 cup water
1 tsp vanilla
1 lb powdered sugar

Just mix together.


Printable Version

Popovers

Contributor:  LeRose Peterson
CC Original

"My mother, Rose Doty, made these for years.  They're great!  I always double the recipe and bake in custard cups.  That makes them bigger and better."

1 cup flour
1/4 tsp salt
1 T butter
3 eggs
1 cup milk

Sift flour and salt into mixing bowl.  Beat eggs, add milk and melted butter.  Add liquid to dry ingredients and beat with egg beater until almost free from lumps.  Fill greased muffin pans 2/3 full.  Bake.

Each popover should have doubled in size and should be dry, crisp and holly.  If not shoroughly baked, they'll shrivel and be moist inside.

REMEMBER:  Bake in a 425 degree oven for 20 minutes.  Turn oven off  and leave in oven for another 20 minutes.  NO PEEKING!

Printable Version

Pie Crust

Contributor:  LeRose Peterson
CC Original

"Jennie Lewis brought me pie once and I had to have her recipe.  It was sooooo good!"

Combine:

1 cube butter
2 cups Crisco
6 cups flour
2 T oil
1 cup buttermilk
1 T salt


Printable Recipe

Pie Crust

Contributor:  Josephine Crosby
CC Original

Mix together and set aside:

3 cups flour
1 1/2 cups Crisco

Mix together in small bowl vigorously:

2 T vinegar (cider)
1 egg
1/2 cup ice water
1 tsp salt

Mix with flour/shortening mixture.  Chill thoroughly--24 hours is excellent.

I usually triple this recipe 2 or 3 times and chill it all 24 hours.

When making the pies the secret is keeping everything cold.  Only take from the fridge the amount of crust for 1 pie at a time, so it is cold.  Each recipe makes 2 or 3 pies, depending on how many "pie cookies" your family wants.  Be sure to brush the crust with melted butter before baking.

Printable Version

Southern Cinnamon Rolls

Contributor:  Wanita Anderson
CC Original

2 cups milk
3/4 cup cornmeal
1 cube margarine
2 tsp salt

Combine and cook over low heat until thick, as for cornmeal mush.  Remove from heat, add 1/2 cup sugar.  Let cool.  Add 1-2 yeast cakes and 2 eggs.  Add enough flour to make the dough easy to handle.  Let rise until double in bulk.

Roll out on floured board.  Spread with a mixture of brown sugar, cinnamon and margarine.  Bake 15-20 minutes at 375 degrees.  Frost.

Printable Version

Apple Bread

Contributor:  Artie Welling Farthing
CC Original

4 cups finely chopped apples
2 cups sugar or 1/2 honey
1 cup chopped nuts
1 tsp cinnamon
1 tsp allspice
1/2 tsp salt
2 eggs
1/2 cup vegetable oil
2 1/2 cups whole wheat flour (if sugar is used)
3 cups whole wheat flour (if honey is used)
2 tsp baking powder

Chop apples, add oil, sugar or honey, eggs, spices and salt.  Beat.  Add flour.  Pour into 2 greased loaf pans.  Bake 1 hour at 350 degrees.


Printable Version

Apricot Bread

Contributor:  Madge Hinkley
CC Original

1/2 cup dried apricots
1 large orange boiling water
1/2 cup raisins
2 T buter
1 cup sugar
1 tsp vanilla
1 egg
2 cups flour
1/2 cup chopped nuts
2 tsp baking powder
1/2 tsp soda
1/4 tsp salt

Soak apricots in water to cover for 1/2 hour.  Squeeze juice from orange and add boiling water to make 1 cup.  Save the skins.  (I use straight orange juice, no water.)

Cut apricots in small pieces.  Cream butter and sugar.  Add vanilla and beat in egg.  Add fruit mixtgure and nuts.  Stir in sifted dry ingredients alternately with orange juice.  Pour into greased and floured loaf pans.  Bake 50-60 minutes at 350 degrees.

Printable Version

Carrot Bran Bread

Contributor:  Miriam Roberts
CC Original

3/4 cup melted butter
 3 eggs
3/4 cup All-Bran
1/2 cup brown sugar
2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp soda
3/4 cup grated carrots
3/4 cup grated apple
3/4 cup raisins
1 cup flour (can use whole wehat)
1 cup nuts (optional)

Beat margarine and eggs well.  Stir in bran, let set 5 minutes.  Combine dry ingredients.  Blend into egg mixture.  Add fruit and nuts.  Bake in greased loaf pan.  Bake 50 minutes at 375 degrees.

Printable Version

Cornbread

Contributor:  Ina Welling
CC Original

"Ina got this from her daughter Marietta.  This is served at Marie Callendar restaurants."

1 package yellow cake mix
1 cup yellow cornmeal
1 cup flour
3 T sugar
1 T baking powder
1 tsp salt
1/3 cup soft shortening
1 egg
1 cup milk

Prepare cake mix according to directions.  Save 2 cups for cup cakes, etc.  For cornbread, combine dry ingredients in bowl and mix well.  Cut in shortening until well-blended.  Beat egg and milk together; add to dry ingredients and blend slightly.  Add cake batter to cornbread mixture.  Blend.  Pour mixture into 2 9 x 9" greased pans.  Bake at 375 degrees 20-25 minutes.


Printable Version

7-Grain Bread

Contributor:  Genevieve Mann
CC Original

7-8 cups flour
4 cups whole wheat flour
2 cups bran (optional)
2 cups rolled oats
1/2 cup soy flour (optional)
1 cup wheat germ
1 cup yellow corn meal
1/2 cup sunflower seed meats (optional)
4 tsp salt
2 pkg dry yeast

Stir together 2 cups white flour, the rest of the grains, salt and yeast.

1/2 cup margarine
3 cups reconstituted powdered milk
1/2 cup honey
1/2 cup brown sugar
1/2 cup molasses
2 cups hot water
2 eggs

Combine hot water, milk and sweeteners.  Stir into flour mixture and beat 2 minutes on medium speed.  Beat in eggs and mix another 2 minutes.  Gradually stir in the rest of the flour until stiff--8 to 10 minutes.  Let rise until double.  Divide into 4 loaves.  Let rise until double.  Bake at 375 degrees for 20 minutes, then at 350 degrees for 30-35 minutes.

Printable Version

Butter Rolls

Contributor:  Marlene Jones
CC Original

1 T yeast in 1/2 cup warm water
4 cups flour
1/2 tsp salt
3 T sugar
1 cup scalded milk
1 beaten egg

Soften yeast, cool milk in one big pan.  Add egg, milk, yeast, salt, sugar and flour.  Mix together well.  Let rise 1 hour.  Roll dough out on floured board and spread with softened butter.  Cut with glass and fold each circle in half.  Put on greased cookie sheet, each touching.  Let rise for 1 hour.  Bake 15-20 minutes at 400 degrees.


Printable Version

Cinnamon Raisin Pull-Aparts

Contributor:  Miriam Roberts
CC Original

1 cup milk
1/4 cup sugar
1 tsp sugar
1 tsp salt
1/4 cup shortening
1/2 cup warm water
2 pkg dry yeast
2 beaten eggs
5 1/4 cups sifted flour
1/4 cup raisins

Scald milk.  Stir in sugar, salt and shortening and cool to lukewarm.  Meanwhile, mix yeast and 1/2 cup warm water.

Combine milk mixture, eggs, yeast mixture and 1 cup flour.  Beat 2 minutes at medium speed.  Add 1 cup flour and beat at high speed until thick and elastic, 1 minute with table model mixer or 2 minutes with hand mixer.  Stir in remaining flour and only add enough to make a soft dough which leaves side of bowl.  Turn out onto floured surface and knead until smooth and elastic, about 10 minutes.  Cover and let rise until double in greased bowl.

Lightly oil the working surface and flatten out the dough.  Sprinkle with raisins and knead them into dough.  Roll dough out into a 3/4" to 1" thick rectangle.  Cut into 1" chunks.

Melt 1 cube butter.  In small bowl mix 1 cup cinnamon with 1 T sugar.  Dip each dough chunk into melted butter and then in sugar.  Place the chunks into large cake pan, well-greased.  Make only one layer.  Bake at 350 degrees for 30 minutes or until center rolls appear done.  REmove from pan immediately and ice.

Icing:

1/2 cup melted margarine
3 T milk
1/4 tsp vanilla
4 cups powdered sugar

Printable Version

Hungarian Butterhorns

Contributor:  Miriam Roberts
CC Original

1 T yeast
1/4 cup warm water
4 cups flour
1/2 tsp salt
1 cup butter
3 egg yolks
1/2 cup sour cream

Dissolve yeast in water.  Mix dry ingredients.  Cut in butter.  Add slightly beaten egg yolks and sour cream.  Mix in softened yeast and stir until dough holds together.  Divide into 3 balls and refrigerate while preparing filling.

Filling:  Beat 4 egg whites until soft peaks form.  Add 1 cup sugar, beating until stiff.  Fold in 1 cup finley chopped nuts and 1 tsp vanilla.

Roll each pastry ball into as thin a circle as possible.  (Use powdered sugar on surface to keep dough from sticking--you may need quite a bit of it.)  Spread 1/3 of filling on each rolled pastry.  Cut into 8 wedges each ball.  Roll up from wide end, as for crescent rolls.  Place on greased cookie sheet.  Bake 15-18 minutes at 400 degrees.  Sprinkle with more powdered sugar when cool.  Makes 2 dozen rolls.

Printable Version

Rolls

Contributor:  Sally Davis
CC Original

"Sally claims she had a hard time cooking, so a friend gave her a recipe for these no-fail rolls."

Combine in bowl:

2 cups warm water
1/2 cup honey
2 T yeast

Mix, then add:

1 T salt
1/3 cup oil
2 eggs
2 cups wheat flour

Mix for five minutes, then add white flour (or enough that the dough is stiff).  Mix by hand.  Turn out and knead for 5-10 minutes, or if using a bread mixer, knead for 5 minutes.  Let rise 15 minutes.  Make into rolls, then let rise again.  Bake 18-20 minutes at 375 degrees.

Printable Version

Salt Rising Bread

Contributor:  Esther Stubbs
CC Original

"Esther got this delicious recipe from Alma Jolley!"

2-3 thinley sliced potatoes
2 T corn meal
2 T sugar
2 T whole what flour
1/4 tsp soda
2 cups boiling water

Place above in 2 quart jar.  Let stand overnight in warm place until bubbly.  (I set in pan over water over pilot light on stove.)  Next morning, scald 1 quart milk or use dry milk to equal a quart.  Combine 1 1/2 cups rising liquid, 3 T sugar, 1/4 tsp soda, flour enough to make soft batter.  Let rise to double.  Then add 1/2 cup shortening (melted), 2 T salt, 2 T sugar and flour enough to knead.  Knead for about 15-20 minutes.  Make into loaves, let rise until double.  Bake 40-45 minutes in 350 degree oven.  Makes 4 loaves.

Printable Version

Lefse (Scandanavian Bread)

Contributor:  Miriam Roberts
CC Original

2 cups mashed potatoes
3 T shortening
2 T evaporated milk or cream
1/4 - 1/2 tsp salt

Mix together well.  Add about 4 cups flour, just enough to make a soft dough.  Pinch off pieces about 2" in diameter.  Roll out paper thin on well-floured surface.  Fry on very hot, dry (no shortening) skillet just until brown spots appear; turn and cook until brown on other side.

These are great hot with butter and sugar or with jams, peanut butter and jelly or used in any way a tortilla would be used.

Printable Version

Oatmeal Molasses Raisin Bread

Contributor:  Wilma Anderson
CC Original

3 cups oatmeal
2 tsp salt
2 T shortening
1 cup raisins
1 quart boiling water
1/2 cup mild molasses
2 envelopes yeast
1/2 cup lukewarm water
6-7 cups flour

In large mixing bowl, combine oats, salt, shortening, raisins and boiling water.  Add molasses and beat well.  Let cool.  Soften yeast in water with 1/2 tsp sugar.  Stir into oat mixture.  Stir in enough flour for a stiff, easy-to-handle dough.  Let rise until double.  Put in 3 loaf tins.  Bake at 350 degrees for 40 minutes.  Grease tops when done.

Printable Version

Taco Shells

Contributor:  Ann Bridges
CC Original

3-4 cups flour
1 tsp salt
1 T baking powder
1/4 - 1/2 cup shortening
warm water

Combine dry ingredients, cut in shortening.  Add warm water, a little at a time until all ingredients are moist.  Knead lightly.  Divide dough into 6-8 pieces.  Roll each piece into a thin circle.  Cook in dry electric fry pan or on grill.  Turn once.

Printable Version

Zucchini Squash Bread

Contributor:  Peggy Rasmussen
CC Original

Beat 3 eggs until light and foamy.  Add:

1 cup oil
2 cups grated zucchini (peel too)
3 tsp vanilla
2 cups guar

Mix lightly but well.  Add:

3 cups flour
1 tsp soda
1/4 tsp baking powder
1 tsp salt
2 tsp cinnamon

Mix until blended.  Add 1/2 cup chopped nuts.  Pour into greased pan.  Bake at 325 degrees for 1 hour or until done.  (Makes 2 loaves.)

Printable Version

Bread Sticks

Contributor:  Ann Bridges
CC Original

2 1/4 cups flour
3 1/2 tsp baking powder
1 cup milk
1 T sugar
1 1/2 tsp salt

Mix dry ingredients and add milk.  Knead lightly.  Roll out 1/2" thick.  Cut into 1" wide strips.  Place in pan in which 1/2 cup butter has been melted.  Coat both sides of sticks and bake 15 minutes at 450 degrees.

Printable Version

Cranberry Nut Bread

Contributor:  Genevieve Mann
CC Original

1 cup sliced cranberries
5 cups flour
1 cup sugar
1 tsp salt
1 1/2 tsp soda
4 T shortening
1 egg
1 cup walnuts
3/4 cup orange juice

Mix dry ingredients.  Add juice, egg and shortening.  Stir in nuts and cranberries.  Bake in loaf pan 55-60 minutes at 350 degrees.

Printable Version

Whole Wheat Bread

Contributor:  Mildred Snelders
CC Original

"This is my sister Carma's recipe, and it makes some of the best bread I've ever tasted."

8 cups whole wheat flour
1 cups white flour
2 quarts potato water
1/2 cup honey
5 T molasses
1 cup oil
3 T salt
4 T yeast

Mix everything but white flour and let set 10 minutes.  Mix for 10 minutes and then add white flour.  Let raise twice, then bake at 350 degrees for 35 minutes.

Printable Version

Banana Bread

Contributor:  Shelley Jones
CC Original

1/2 cup melted shortening
1 cup sugar
2 eggs
1 cup mashed ripe bananas
1 tsp lemon juice
2 cups flour
3 tsp baking powder
1/2 tsp salt

Mix shortening, sugar and eggs until creamy.  Add bananas, lemon juice, baking powder and salt.  Stir in flour.  Add 1 cup nuts if desired.  Bake at 350 degrees for 45-60 minutes or until a knife comes out clean.

Variety:  Add 1 cup cranberries instead of nuts (or 1/2 cup of each) for a festive touch.  The cranberry-banana bread was a college favorite.


Printable Version

Cake-Like Cornbread

Contributor Miriam Roberts
CC Original

1 cup flour
1 cup cornmeal
2/3 cup sugar
1/4 tsp salt
1 T baking powder
1/2 tsp soda
1/2 cup shortening
1 cup buttermilk
2 eggs

Preheat oven to 350 degrees.  Grease 8" square pan.  Sift dry ingredients together, add shortening, half of buttermilk and one egg.  Beat for 2 minutes.  Add other egg and remaining buttermilk.  Beat 2 minutes more.  Spread in pan.  Bake for 45-50 minutes.  For muffins, bake 20-25 minutes.

Printable Version

Whole Wheat Banana Bread

Contributor Wilma Anderson
CC Original

"This recipe came from Opal Harston, but she doesn't remember ever having it.  It's good anyway!"

Cream together and beat well:

3/4 cup butter
4 cups packed brown sugar

Add:
6 large  bananas
6 eggs
3/4 tsp salt
1 tsp vanilla

Dissolve 2 tsp soda in 6 T sour milk

Add 6 cups whole wheat flour alternately with milk.  Add nuts.  Bake at 350 degrees for 40 minutes.  Makes 6-7 small loaves.

Printable Version

Banana Nut Bread

Contributor Zelda Roberts
CC Original

1 1/2 cups sugar
1 cup shortening
1 cup buttermilk
2 eggs
2 large, ripe bananas
3 cups flour
1 tsp soda
1/2 tsp salt
1 cup nuts

Cream sugar and shortening until fluffy.  Add well-beaten eggs and mashed bananas, and mix thoroughly.  Sift dry ingredients and add to sugar mixture, alternately with the buttermilk.  Flour chopped nuts and add to batter.  Bake at 350 degrees for 50-60 minutes in small loaf pans (this helps the bread to be moist.)

Printable Version

Zucchini Bread

Contributor:  LeRose Peterson
CC Original

"Frankie Cozzens brought me the recipe and the ground zucchini.  How's that for a good friend?"

2 cups sugar
1 cup oil
1 tsp salt
3 cups flour
2 cups unpeeled, ground zucchini
3 eggs
1 1/2 tsp cinnamon
1 tsp vanilla
1 tsp sodahttps://sites.google.com/site/cowleycookbookprintablepages/zucchini-bread
1/4 tsp baking powder
1/2 cup nuts

Combine and bake 60-75 minutes at 375 degrees.

Printable Version

Cornmeal Rolls

Contributor Alta Smith
CC Original

"Alta has used this recipe since 1952, when she got it from a friend."

Mix and let stand 20 minutes:

1 pkg yeast
2 heaping T flour
1/2 cup warm water

Scald and cook until well done:

1 pint milk
3/4 cup cornmeal

Add:

3 tsp salt
1/2 cup shortening
1/2 cup sugar

Let cook and add 2 well-beaten eggs and yeast mixture, then add enough flour to mix until you can handle the dough.  Placed in greased bowl and let rise 2 hours.  Mix down and make into rolls.  Grate rind of 1 orange and add juice of orange to 1 T water and 3/4 cup brown sugar.  Pour sauce over rolls and bake at 350 degrees until done.


Printable Version

Wheat Hamburger Buns

Contributor:  Marlene Jones
CC Original

3 cups warm water
3/4 cup sugar
1 1/2 T salt
1/2 cup oil
2 beaten eggs
2 T yeast
4-5 cups white flour
3 1/2 cups whole wheat flour

Mix everything in large pan; let rise 1 hour.  Punch down then shape into buns on greased cookie sheets.  Let rise until double.  Bake at 350 degrees for 25-30 minutes.


Printable Version

Cinnamon Rolls

Contributor:  Ann Bridges
CC Original

2 T yeast
1 T sugar
1 cup lukewarm water
1 cup milk
6 T shortening
1/2 cup sugar
1 tsp salt
7 cups sifted flour
3 beaten eggs

Dissolve yeast and 1 T sugar in water.  Scald milk, add shortening, sugar and salt; cool to lukewarm.  Add 2 cups flour to make a batter.  Add yeast and eggs, beat well.  Add remaining flour or enough to make soft dough.  Need lightly and place in greased bowl.  Cover, set in warm place, let rise until doubled about 1 hour.

When light, roll out about 3/8" thick.  Spread generously with soft butter.  Sprinkle with brown sugar and cinnamon.  Roll dough up, cut and place on greased baking sheets.  Let rise.  Bake at 425 degrees for 10 minutes.  Spread with icing while warm.

Printable Version

Harry Bo's Ice Box Muffins

Contributor:  Phyllis Donley
CC Original

"This recipe came from Richard Wilson's son Harry Bo."

Pour 2 cups boiling water over 4 cups Kelloggs All-Bran cereal.  Cream, then add cooked All-Bran:

1 cup margarine
2 1/2 cups sugar

Add and beat 4 eggs then add 1 quart buttermilk.  Add 2 additional cups All-Bran.  Add 5 cups flour, 5 tsp soda and 1 tsp salt.

Mix together in large bowl.  May be kept in closed container in refrigerator up to 6 weeks.  Bake as wanted.  Raisins, dates, nuts, etc. may be added.  Bake at 350 degrees for 30 minutes in muffin pans.  Makes about 5 dozen.

Hint:  Uses 1 full 18.3 oz. All Bran.  Really hand to bake the whole batch and freeze, then microwave 1 or 2 as needed.

Printable Version

Oatmeal Muffins

Contributor: Miriam Roberts
CC Original

1 egg
1 cup buttermilk
1/2 cup brown sugar, packed
1/3 cup shortening
1 cup oats
1 cup flour
1 tsp baking powder
1 tsp salt
1/2 tsp soda

Beat egg; stir in buttermilk, brown sugar and shortening.  Mix in remaining ingredients just until flour is moistened.  Batter should be lumpy.

Bake in well-greased muffin cups 20-25 minutes at 400 degrees.  Let set in pans a couple of minutes before removing.  Makes 1 dozen.


Printable Version

Quick Crescent Rolls

Contributor:  Ann Bridges
CC Original

1 cup milk
1/4 cup sugar
1 tsp salt
1/4 cup margarine
2 T yeast
1/2 cup warm water
2 beaten eggs

Scald milk, add sugar, salt and margarine.  Cool.  Add beaten eggs and yeast to milk mixture.  Add 2 cups flour, beat until smooth.  Stir in about 3 more cups flour.  Make soft dough and knead lightly.  Place in greased bowl and let rise 30-35 minutes.

Divide dough into 3 parts.  Roll each piece into a circle.  Cut into pie-shaped pieces (triangles).  Roll each piece from large end to small end.

Place on baking sheet.  Let rise for 15-20 minutes.  Bake 10-12 minutes at 400 degrees.  Brush top with butter while warm.  Makes 2 dozen rolls.


Printable Version

Blueberry Pie

Contributor:  Enid Sanderson
CC Original

Use the same procedure as cherry pie except:

4 cups juice (add water to make this amount)

Dry ingredients:

4 1/2 - 5 cups sugar
1 tsp salt

Printable Version

Apple Pie

Contributor:  Enid Sanderson
CC Original

Use the same procedure as cherry pie except:

4 cups juice (add water to make this amount)
2 T lemon juice

Dry ingredients:

4 1/2 cups sugar
2 tsp cinnamon
1 tsp salt

Printable Version

Cherry Pie

Contributor:  Enid Sanderson
CC Original

1 #10 can cherries; drain and reserve 4 cups juice.  Add 1 T almond extract and 1/4 tsp red food coloring.

5 1/3 cup sugar
1 1/2 cup Clear Jell
1 tsp salt

Combine dry ingredients and mix in mixer or with wire whip until well-blended.  Combine juice with dry ingredients and stir until smooth only.  Pour over drained cherries and fold in.  If too thick add more juice or water.  If too thin, take equal amounts of Clear Jell and sugar, stirring dry ingredients well.  Then add to juice mixture before adding to cherries.

Pour into unbaked pie shell and cover with top crush.  Brush melted margarine on top and sprinkle with sugar, then mark design on top crust for steam to escape.

Bake at 425 degrees for 45-55 minutes, if using foil pie tin.  Cover the edge of crust with foil so it does burn, allowing the bottom crust to cook long enough.  A regular pan takes 45 minutes at most.  Makes approximately 4 large pies.

Leftover pie filling can be put back in can and covered.  Refrigerate.


Printable Version

Crab Salad

Contributor:  Ruth Eyre
CC Original

3 oz lemon jello
1 cup diced celery
1 T chopped pimento
1 tsp onion juice
1 1/2 tsp cups boiling water
3 T vinegar
1/2 tsp salt
1 cup flaked crab meat
1 cup mayonnaise
6 stuffed olives

Add water to jello and when cool, add mayonnaise, onion, vinegar and salt.  When nearly set add other ingredients.  Garnish with olives.

Printable Version

Fruit Salad

Contributor:  Ellen Snell
CC Original

1 cup coconut
1 cup pineapple tidbits
1 cup mandarin oranges
1 cup sour cream
1 cup miniature marshmallows

Mix and chill 8 hours.

Printable Version

Cheese Ball Salad

Contributor:  Ruth Eyre
CC Original

6 oz strawberry jello
2 pkg frozen strawberries
8 oz cream cheese
1/2 cup chopped nuts
2 T coffee cream

Mix jello according to directions.  Add frozen strawberries, chill to thick.  Mix ream with cheese and form small balls.  Roll in chopped nuts.  Put small amount of jello in pan, place balls in, then pour rest of jello around.  Let set.  (Can use mold and make layers)

Printable Version

Circus Peanut Salad

Contributor:  Alta Smith
CC Original

6 oz pkg orange jello
30 circus peanuts
1 can crushed pineapple
2 cups hot water
1 envelope Dream Whip

Dissolve jello in hot water.  Cut peanuts into this and dissolve.  Drain pineapple and add liquid to cold water; add to first mixture.  Allow to partially set.  Add whipped Dream Whip and crushed pineapple.  Let set.

Printable Version

Cara's Lemon Jello Salad

Contributor:  Ruth Eyre
CC Original

6 oz lemon jello
2 cups hot water
2 cups 7-Up
3 bananas
2 cups crushed pineapple
2 cups miniature marshmallows

Dissolve jello in hot water.  Add 7-Up and chill until syrupy.  Add fruit to jello and chill until firm.  Then top with the following:

1/2 cup pineapple juice
2 T butter
2 T flour
1/2 cup sugar
1 beaten egg
1/2 cup Cool Whip

Mix flour and sugar and add to melted butter and juice in saucepan.  Add well-beaten egg and cook until thick.  Cool and add to whipped cream.  Spread on top of jello and sprinkle with 3/4 cup grated cheese.


Printable Version

Lime Delight

Contributor:  Mable Cox
CC Original

1 pkg lime jello
2 cups finely cut cabbage
1 cup crushed pineapple
1 apple
1 cup Miracle Whip
1 cup Cool Whip

Refrigerate until set.

Printable Version

Patriotic Salad

Contributor:  Ruth Eyre
CC Original

Blue Layer:

1 T Knox gelatin
pinch salt
1 cup cold water
1/4 cup sugar
1/4 cup fresh lemon juice
1 cup frozen blueberries

Sprinkle gelatin over cold water in 1 quart saucepan.  Let sit to soften, add salt and sugar.  Heat to dissolve gelatin.  Add lemon juice.  Drain blueberries into measuring cup, add ice cubes and water to make 3/4 cup liquid.  Stir into gelatin mixture until ice is melted; add berries.  Pour into 8x8x2" pan and chill until set.

White Layer:

1 T Knox gelatin
pinch salt
1 cup pineapple juice
3 T sugar
1 cup Cool Whip
1 cup crushed pineapple
1 diced banana

Sprinkle gelatin over pineapple juice in 2 quart pan to soften.  Add salt and sugar.  Heat to dissolve gelatin.  In 1 cup measure combine reserved pineapple juice, ice cubes and water to make 1 cup liquid.  Add to gelatin mixture and stir until ice is melted.  Chill about 15-30 minutes to syrupy.  Fold in and stir Cool Whip.  Add pineapple and banana.  Layer over already set blue layer

Red Layer:

1-3 oz pkg strawberry jello
1 cup boiling water
10 oz frozen strawberries
3/4 cup cold water

Dissolve jello in 1 cup boiling water.  Stir in frozen strawberries until melted.  Add 3/4 cup cold water.  Chill to syrupy and use for top layer.  Chill whole salad.

Printable Version

Pineapple Cheese Salad

Contributor:  Genevieve Mann
CC Original

1 box lemon jello
1 cup hot water
16 oz pineapple
1/4 cup sugar
1 cup Cool Whip
1/2 tsp salt
juice from 1 lemon
1 cup cubed American cheese
1/2 cup chopped nuts

Dissolve jello and chill until partially set.  Fold remaining ingredients into Cool Whip.  Add to jello, then chill.

Printable Version

3-Bean Salad

Contributor:  Leslie Cozzens
CC Original

1 pink green beans
1 pint yellow beans
1 pint kidney beans
1 medium onion
3/4 cup sugar
1 tsp salt
1/2 tsp pepper
1/2 cup salad oil
2/3 cup vinegar

Mix and marinate.

Printable Version

Ranch Dressing

Contributor:  Beth Sibbett
CC Original

1 cup mayonnaise
1 cup buttermilk
1 T + 1 tsp chopped chives
2 tsp minced parsley
1/2 tsp garlic powder
cayenne
paprika
salt and pepper

Blend all ingredients together by hand or briefly in a blender.  Refrigerate for at least one hour to allow flavors to blend.  Makes 2 cups.


Printable Version

French Dressing

Contributor:  Ann Bridges
CC Original

1 can tomato soup
1 cup salad oil
1/2 cup cider vinegar
1/2 cup brown sugar
1 tsp salt
1 tsp Worcestershire
1/2 tsp pepper

Printable Version

Bleu Cheese Dressing

Contributor:  Jan Monk Asay
CC Original

1 quart mayonnaise
1-2 cups buttermilk
1 cup Miracle Whip
1/8 tsp garlic salt
3/4 tsp onion salt
1/4 tsp pepper
1/4 lb bleu cheese

Mix buttermilk and cheese together.  Add other ingredients plus 1 tsp lemon juice.  Chill.


Printable Version

1000-Island Dressing

Contributor:  Ann Bridges
CC Original

1 cup mayonnaise
1 cup chili sauce
1 T lemon juice
1/8 tsp sugar
1/8 tsp pepper
1 tsp MSG
garlic powder
salt

Combine and beat well.

Printable Version

Ranch Style Salad Dressing

Contributor:  Ann Bridges
CC Original

2 cups mayonnaise
2 cups buttermilk
1 tsp MSG
1 T parsley flakes
1/2 tsp salt
1 tsp onion salt
1/4 tsp garlic salt

Combine and beat well. 

Printable Version

Margie's Salad

Contributor:  Peggy Rasmussen
CC Original

"I got this vegetable salad from my sister Margery.  There are no specific measurements, which allows you to make as much or as little as you wish."

Combine in bowl:

chopped fresh broccoli
chopped fresh cauliflower
chopped fresh green onions

Toss together, then top with Hidden Valley Ranch Dressing.  Keep refrigerated.

Note:  Great for outdoor parties or cookouts.

Printable Version

Frosted Salad

Contributor:  Anna Lisa Welch
CC Original

2 small pkg lemon jello
2 cups boiling water
2 cups 7-Up
1 medium can pineapple, drained (save juice)
1-2 bananas

Grind and mash fruit.  Dissolve jello in water and cool.  Add 7-Up and chill, then add fruit.  Top and chill.

Topping:

1/2 cup sugar
2 T flour
1 cup pineapple juice
1 slightly beaten egg
1 cup whipped cream

Combine sugar, flour and stir in pineapple and egg.  Cook over low heat to boiling, stirring constantly.  Boil about 3 minutes or until thick.  Remove and add butter.  Cool and fold in whipped cream.

Printable Version

Frozen Cherry Salad

Contributor:  Peggy Rasmussen
CC Original

"I made this for the dinner I gave for Dale's Junior Prom (1977).  I made it for the Priest-Laurel class formal dinner (1978) also."

Combine:

1 can evaporated milk
1/4 cup lemon juice
1 can cherry pie filling
9 oz crushed pineapple
1/4 tsp almond extract

Fold in 2 cups whipped cream.  Put into prepared molds and freeze until ready to serve.

Printable Version

Butter-Mint Jello Salad

Contributor:  Reva Bennion
CC Original

"Something different and delicious."

Two 20 oz cans crushed pineapple
2-3 oz pkg lime gelatin
2 1/2 cups miniature marshmallows
1 small package Cool Whip
8 oz pkg butter mints, crushed
whipped topping (optional)

In medium size saucepan over medium heat, bring pineapple juice to boil.  Remove from heat, add gelatin; stir and let cool.  Stir in marshmallows.  Refrigerate until slightly gelled.  Fold in Cool Whip along with crushed mints.  Spread in 9 x 13 x 2" pan.  Garnish with whipped cream if desired.

Note:  This cool refreshing treat came to me from Lincoln, Nebraska.  Cindy, a daughter-in-law who has collected a lot of yummy recipes.

Printable Version

Layered Taco Salad

Contributor: Jan Ellis
CC Original

1 lb hamburger
1 pkg taco seasoning
8 oz cream cheese
8 oz sour cream
1/2 head lettuce
1 chopped green pepper
1 large chopped tomato
1/2 chopped onion
chopped black olives
3/4 lb shredded cheese
tortilla chips

Brown hamburger and 1/2 taco seasoning mix.  Drain.  Mix cream cheese and sour cream with other 1/2 of seasoning ix.  On serving dish place thin layer of lettuce.  Spread cream cheese mixture on as evenly as possible.  Layer pepper, tomato, onion, olives and cheese.  Serve with tortilla chips.  DELICIOUS!

Printable Version

Macaroni Salad

Contributor:  June Minchow
CC Original

Boil 1 package corkscrew-shaped pasta.  Rinse with cold water.  Add radishes, carrots, celery, black and green olives, mushrooms, etc.

Use zesty Italian dressing.  Fast, easy and good.


Printable Version

Pistachio Salad

Contributor:  Ann Bridges
CC Original

Mix together:
1 package instant pistachio pudding
1 lb can crushed pineapple

Add 1 tub Cool Whip and 2-3 cups salad marshmallows

Printable Version

Fast & Easy Chili

Contributor:  June Minchow
CC original

"A quick meal in itself--ready to serve almost immediately."

Brown small onion and 1 lb hamburger.  Drain.  In another pot, combine:

1 can tomato soup
1 can water
2 cans kidney beans

Heat--add hamburger.  Make paste of 3 T flour, 1-2 T chili powder and water.  Add to soup and cook until thickened.

Printable Version

Monterey Pinto Salad

Contributor:  Mildred Snelders
CC Original

"I'm always looking for different salads--especially in the summer!  I use it for a meat substitute quite often."

Combine;
1 15 oz can pinto beans, drained
4 oz Monterey Jack, cut into 1 x 1/4 x 1/4" strips
1/3 - 1/2 cup sliced celery

Toss lightly.

In separate bowl, combine:

1/2 cup picante sauce
2 T vegetable oil
3 tsp red wine vinegar

Pour over bean mixture, toss lightly, cover and chill.  To serve, arrange on lettuce leaf, garnish with avocado slices and sprinkle crisply cooked bacon on top.  May also add additiona picante sauce.  Makes 4 cups of salad.

Printable Version

Coke Salad

Contributor:  Dorothy Christensen
CC Original

Heat juice from one can bing cherries and 1 can crushed pineapple (small cans).  Add and dissolve and 1 package cherry jello then add 1 package cream cheese and 1 bottle of Coke.  Finally, add walnuts (according to taste) and fruit.  Chill

Printable Version

Orange Jello Salad

Contributor:  Ann Bridges
CC Original

Boil 1 cup water and 3/4 cup water.  Add 1 large package orange jello and dissolve.  Add 2 cups water and let partially set.  Add:

1 cup grated mild cheese
1 cup crushed pineapple, drained
1 cup whipped cream

Printable Version

Hearty Chicken Noodle Soup

Contributor:  Zelda Roberts
CC Original

2 tsp chicken soup base
3 cups chicken soup stock
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans cream of chicken soup
1/4 cup evaporated milk or 1/2 cup whole milk
2 cups cooked diced chicken
2 1/2 oz. cooked noodles
salt and pepper

Heat chicken soup base and stock together.  Add vegetables and simmer until tender.  Add cream of chicken soup and milk.  Thicken with flour/butter, thickening as desired, then add cooked chicken and noodles.  Add salt and pepper to taste.  Makes about 2 1/2 quarts or 10 one-cup servings.

Printable Version

Pistachio Pudding Jello Salad

Contributor:  Beth Sibbett
CC Original

Drain juice from 1 can fruit cocktail and 1 can mandarin oranges and set the juice aside.

Put drained fruit into salad bowl.  Put into 1 can crushed pineapple (small can).  Add 1/2 cup coconut, 1 cup small marshmallows and 1/2 pint whipped cream (Cook Whip or Dreamwhip works well).  Add your favorite chopped nuts (optional).

Mix 1 cup fruit juice with 1 large package pistachio pudding.  Stir into the salad.

Note:  The original recipe calls for 1 package lemon chiffon pie filling instead, but we find we really like pistachio better.  Also, the coconut and marshmallows are optional according to taste.


Printable Version

Lime Jello Salad

Contributor:  Ann Bridges
CC Original

"Great on summer afternoons."

Boil, cool and let half set:

1 large package lime jello
2 cups liquid

Add:

1 cup drained crushed pineapple
1 cup Miracle Whip
1 cup cottage cheese
1 cup nuts
1 cup evaporated milk

Printable Version

Marinated Carrot Salad

Contributor:  Frankleen Cozzens
CC Original

"A big salad that keeps well."

5 cups cooked carrots cut in chunks
1 sliced onion
1 green pepper cut in strips
1 can tomato soup
1/2 cup salad oil
3/4 cup sugar
3/4 cup vinegar
1 tsp prepared mustard
1 tsp salt
1 tsp pepper
1 tsp basil
1 tsp celery seed
1 tsp Worcestershire

Marinate at least 7 or 8 hours before serving.

Printable Version

Pineapple-Ana Jello

Contributor:  Peggy Rasmussen
CC Original

"The things you learn from your kids!  My daughter Ronda introduced me to this cool and delicious salad."

Combine:

3 small packages lemon jello
3 cups boiling water
1 cup pineapple chunks (small)
3 sliced bananas

Chill.  Then top with:

1 cup pineapple juice
1 egg
1 T flour

Boil all together and let cool.  Fold in one cup Dream Whip.

Printable Version

Clam Chowder

Contributor:  LeRose Peterson
CC Original

"LaRae Smith served this at a High Council Christmas party years ago.  It has become a favorite of mine."

2 small cans clams
1 cup chopped celery
1 cup chopped onions
1 cup cubed potatoes

Pour clam juice on vegetables and add enough water to cover.  Simmer until vegetables are done.

In separate pan make cream sauce:

3/4 cup butter
1/2 cup flour
1 pint half and half
1 pink milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar

Add to vegetables.  Add clams.  Serve piping hot and enjoy.

Printable Version

Wheat Chili

Contributor:  Miriam Roberts
CC Original

1 cup dry beans
1 cup wheat
2 quarts water
1/2 lb hamburger
1 medium onion
2 cups canned tomatoes
1 T flour
1 tsp chili powder
1 tsp seasoning salt
1/2 tsp garlic salt
1/2 tsp cumin
2 T honey

Simmer beans in water until tender.  Drain off water; add 2 quarts fresh water and wheat; simmer until wheat is tender.  Meanwhile, combine hamburger and onion and brown.  Drain off fat; add meat mixture and remaining ingredients to cooked beans and wheat.  Let simmer an hour.  Even better if it sits a day before being served.


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Yum-Yum Salad

Contributor:  Ann Bridges
CC Original

"Great anytime!"

Soak 1 T plain gelatin in 1/4 cup cold water for 10 minutes.  Meanwhile, combine:

1 cup crushed pineapple
4 T sugar
juice of 1/2 lemon

Heat well.  Add gelatin mixture to this mixture while still hot.  Place in refrigerator until about half firm, about an hour.  Remove and add:

1/2 cup sweetened whipped cream
1/2 cup grated cheese

Return to fridge until firmly set.


Printable Version

Basic White Bread Dough

Contributor:  Enid Sanderson
CC Original

6 cups warm water
1/2 cup sugar
1/2 cup oil
2 T salt
1 cup powdered milk
2-3 T yeast

Mix all together then add 12-14 cups flour.  Beat with dough hook for about 10 minutes.  Place in greased bowl and brush melted margarine over top and cover with cloth.  Let rise until double.

Makes about five 1 1/2 lb loaves.  Bake at 350 degrees for 25 minutes.


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Dobie

Contributor:  Enid Sanderson
CC Original

"A shortcut in preparing cake pans, bread and roll pans, etc.  Try it, you'll like it!"

1 cup shortening (vegetable shortening stays fresh longer)
1/2 cup flour
1 T oil

Whip in mixer until fluffy and airy.  Put in container with lid on.  Can leave at room temperature or put in refrigerator.  Cakes come out of pans clean if used liberal amounts.  You'll never go back to the old way of greasing pans then trying to get flour evenly distributed on sides and bottom.  Just brush on pan with paper towel, waxed paper, or fingers.


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Pepperoni Rolls

Contributor:  Enid Sanderson
CC Original

Use homemade bread dough or frozen.

Use 2-3 oz pieces of dough, flattened to about the size of hand, about 6" long and 3" wide.  Place thin little sticks of pepperoni (about 1 oz) long way on dough then roll up and pinch to seal.  Place on baking sheet greased with DOBIE.

Let rise until double, then bake at 350 degrees for about 15-20 minutes.  Brush tops with melted margarine.  Let cool a bit, then enjoy.

These freeze well but don't have to be refrigerated if used within 2-3 days.  Be sure they're packaged in something air tight so they'll stay fresh.

If you prefer you can grind the pepperoni instead of making sticks.  To make the sticks, cut lengths of pepperoni about 4" long then cut in half, then fourths, then slices, etc.

Can be revived well in oven or microwaved, sliced and cheese or sauce or whatever added.  Experiment and find your own delightful combination.

Printable Version

Baking Powder Biscuits

Contributor:  Alta Smith
CC Original

"Alta still has the recipe book she used in her home econ class at BHA.  She's used this recipe for 65 years--all her married life."

Mix and sift together:

2 cups flour
4 tsp baking powder
1/2 tsp salt

Add 4 T butter or lard.

Work it in with a fork until it's perfectly blended and the flour is flaky.  Make a well in the center of the flour and pour in 3/4 cup milk or water.  Start in the center and stir with a fork, in widening circles, until all the flour has been gathered in and the result is soft dough.  Turn the dough on the floured board and roll lightly about 1" thick.  Cut with biscuit cutter.  Bake 12-15 minutes in hot oven.

Printable Version

Apple Pancake--Microwaved

Contributor:  Miriam Roberts
CC Original

Melt 3 T butter in 9" glass pie plate.  Stir in:

2 pared, sliced apples
1/3 cup brown sugar
1 tsp cinnamon
1 tsp nutmet

Cover.  Microwave 4 minutes on high.  Pour over apple mixture 1 cup pancake mix, combined with:

1/2 tsp cinnamon
1/4 tsp nutmet
3/4 cup water
1 egg
1 tsp vanilla

Cover and microwave 3 minutes on high.  Rotate and cook 3 minutes more.  Let stand 5 minutes, then turn upside down onto serving plate.

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Steamed Vegetables

Contributor:  Wilma Fisher
CC Original

6-8 strips bacon, cut in pieces and browned in saucepan.

Snip, break and wash about 1-1 1/2 cups of green beans.  Add to bacon in pan.  Scrape and wash a cup or so new carrots.  Cut into bite-sized pieces.  Put in pan.  Peel new potatoes and cube.  About the same amount.  Add to other vegetables in pan.

Last of all, wash and slice crookneck squash, about 3-4 small ones.  Put in pan.  Stir to mix vegetables.  Salt and pepper to taste.  Add small amount of water.  Put lid on and let steam until all vegetables are tender.

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Fried Rice

Contributor:  Ina Welling
CC Original

"Fern Taggart gave Ina this recipe years ago.  I've eaten it, so I know it's good."

COOK RICE THE DAY BEFORE USING!

3 T good cooking oil
1/2 cup cooked, finely chopped ham
3+ green onions, chopped
1 quart cold cooked rice
3 T soy sauce (I like omore)
1 egg

Fry the meat in the oil lightly.  Add onions, mushrooms (1 can, sliced), rice and soy sauce and continue frying for 10 minutes over low heat.  Add the well-beaten egg and continue to fry.  Stir all together and put in the oven.  Bake in moderate oven until warmed through

Printable Version

Cheese Scalloped Carrots

Contributor:  Julie Beall
CC Original

12 sliced and peeled carrots
1/4 cup butter
1 small onion
1/4 tsp salt
1/4 tsp dry mustard
2 cups milk
1/8 tsp pepper
1/4 tsp celery salt
1/2 lb sliced American or cheddar cheese

Cook carrots, covered in boiling water, until barely tender.  Drain.  IN saucepan, cook onion in butter 2-3 minutes.  Stir in flour and mustard, then milk.  Cook, stirring until smooth.  Add pepper and celery salt.  In 2 quart casserole, arrange layer of carrots, then a layer of cheese.  Repeat until all is used, then cover with cooked sauce.  Cover with crumbs.  Cook 35 minutes at 350 degrees.  Makes 8 servings


Printable Version

Chicken & Dressing Casserole

Contributor:  Wilma Fisher
CC Original

1 chicken, cut up and put in pressure cooker.  Add 2 cups water and pressure for 1/2 hour.  Let cool.

Put 3/4 loaf bread (dried and crumbled) and 2 cups chopped celery in large bowl.  In saucepan, mix 1 cube butter, 1 small chopped onion, 1 1/2 tsp poultry seasoning, 1 1/2 tsp salt, 1 tsp thyme.  Simmer about 5 minutes.  Pour over bread and celery--toss.  Beat 3 eggs.  Add to others and toss.  Add enough chicken bouillon to moisten.  Cut up chicken, bone and mix with dressing.  Put into pan.  Make gravy with chicken drippings and put on top of casserole.  Bake at 350 degrees for 1 hour.


Printable Version

Corn Dogs

Contributor:  Jan Ellis
CC Original

"A quick, delicious meal--teenagers love 'em!"

2 beat eggs
1 cup milk
1/2 tsp salt
1/2 cup sugar
2 cups flour
2 tsp baking powder

Mix and let stand 1/2 hour.  Insert corn dog sticks 1 1/2" into weiners.  Dip into batter and deep fat fry!

Printable Version

Open Face Chicken Pot Pie

Contributor:  Genevieve Mann
CC Original

2 T butter or margarine
2T Bisquick
1 tsp salt
1/8 tsp pepper
1/8 tsp thyme
1/2 cup milk
1/2 cup chicken broth
2 cups cut up cooked chicken
10 oz pkg peas and carrots, cooked, drained
1 cup whole tiny onions

Melt butter over low heat.  Blend in baking mix and seasonings.  Cook, stirring until mixture is smooth and bubbly.  Stir in chicken broth and milk.  Heat to boiling, stirring constantly.  Cook 1 minute.  Stir in chicken and vegetables.  Heat through.

1 cup Bisquick
1/4 cup whipping cream

Combine baking mix and cream.  Knead 5 times.  Roll dough 2" larger than 9" pie pan.  Ease into pan.  Fork edge and fill with chicken filling.  Cover edge with foil to prevent excessive browning.  Remove foil last 5 minutes of baking.  Bake 40 minutes.

Printable Version

Easy Oven Stew

Contributor:  Mable Cox
CC Original

2 lbs beef stew meat
2 T flour
1 tsp salt
1/8 tsp pepper
1 cup water
2 T oil
1/8 tsp paprika
4 small onions
4 medium carrots, sliced
4 medium potatoes
16 oz can tomato sauce

Combine flour, salt, pepper, paprika.  Roll beef in seasoned flour.  Toss with oil in 3 quart casserole.  Bake uncovered at 400 degrees for 30 minutes.  Stir once, add vegetables and toss with meat.  Add water.  Salt and pepper to taste.  Pour tomato sauce over all.  Mix well.  Bake covered at 350 degrees for 1 3/4 hour or until stew is cooked to your taste.

Printable Version

Quick Pork & Beans

Contributor:  Beth Sibbett
CC Original

Place in casserole dish or an electric frying pan one or two cans of pork and beans.  (For my family, I buy the gallon-sized pork and beans, but that's a lot!)

Add:

1/4 - 1/2 cup ketchup (depending on how many beans you're using)
1/8 - 1/4 cup mustard
4/8 weiners, chopped up

Mix into beans.  Bake 20 minutes at 350 degrees or until hot in frying pan.

Printable Version

Sweet & Sour for Chicken/Rabbit

Contributor:  Mable Cox
CC Original

1/4 cup water
3/4 cup sugar or honey
1/2 cup vinegar
1/2 tsp salt
2 tsp soy sauce
1/3 cup ketchup

Bring above to a boil.  Flour chicken/rabbit and brown in frying pan.  Don't overcook.  Salt and pepper while frying.  Place in baking dish or pan and pour syrup over chicken.  Bake 1 hour at 325-350 degrees.  Baste now and then with juice from bottom of pan.  It make take longer than 1 hour, so make sure you cook it until it's done.


Printable Version

Chicken-Rice Casserole

Contributor:  Vivian Nicholls Robertson
CC Original

4 lb stewing hen
1 large onion
1 1/2 tsp salt salt

Simmer in water to tender.  Tear into small pieces, reserve broth.

1 1/2 cups long grain rice
3 3/4 cups boiling water
1 1/2 T butter
2 tsp salt

Put rice in 3 quart casserole (9 x 13" pan).  Add rest of ingredients.  Cover and bake at 400 for 35 minutes.

Drain and save juice from one 4 oz. can of mushrooms.

Melt 1/2 cup butter, add:

1/2 cup flour
1 tsp salt/pepper
1/2 tsp turmeric

Add mushroom juice and 2 cups broth to make thick sauce.  Add 1 tall can evaporated milk and 1/2 tsp oregano leaves.   Add mushrooms.

Take rice from oven.  Layer chicken on top of rice.  Add 2 T chopped green onion.  Pour sauce over top.  Grate cheese and sprinkle paprika on top.  Bake at 300 degrees for 30 minutes.

Printable Version

Mexican Casserole

Contributor:  Reva Bennion
CC Original

"This recipe came from Powell, from our daughter-in law Lynn, who is an excellent cook."

Brown 2 lbs hamburger, 1 chopped onion, a dash of garlic powder and salt and pepper.

Sauce:

3 cups beef broth (I use bouillon cubes)
2-8 oz cans tomato sauce
4 oz can El Paso taco sauce
Thicken with 1/2 cup flour

Cut in wedges 8-9 tortillas.  In casserole, place sauce, then tortillas, meat and top with grated cheddar cheese.  Bake at 350 degrees until hot and bubbly, about 1/2 hour.

Printable Version

Casserole

Contributor:  Reva Bennion
CC Original

Brown 1/2 lb hamburger.

Add to meat and simmer for 15 minutes:

1 T seasoning salt
1 T sugar
1 T minced garlic or garlic powder
2 T soy sauce
1-15 oz. can tomato sauce

Boil 1/2 package noodles and drain.

Cream together:

6 oz cream cheese
1 cup sour cream

Add one bunch chopped green onions

Put noodles in greased casserole.  Then the cream cheese mixture.  Then the hamburger mix.  Cover with grated cheese and bake 20 minutes at 350 degrees or until cheese is melted.

Printable Version

Quick and Easy Sweet & Sour Chicken

Contributor:  Barbara Bassett
CC Original

"Sweet and sour is a delicious different taste."

1 frying chicken or selected pieces
1 8 oz bottle of Russian salad dressing
12 oz jar apricot jam or preserves
1 pkg instant onion soup

Washing and cut chicken into desired pieces and arrange, meaty side up, in baking pan.   In bowl (or blender) mix salad dressing, jam and onion soup.  Pour mixture over chicken pieces.  Cover and bake at 300 degrees for at least 2 hours.

Note:  This can be served over rice.

Printable Version

Pizza Pockets

Contributor:  Peggy Rasmussen
CC Original

"These are called pizza pockets but have taco seasoning.  Don't ask me why!"

Cook 1 lb of hamburger.  Drain off all the grease

Add:
1 package taco seasoning mix
1/3 cup water

Simmer, and then add 3/4 cup grated cheese.  Set aside.

Prepare dough of:

2 cups Bisquick
Enough milk to make dough

Roll dough until then.  Cut in 6-8" circles.  (I use a Cool Whip dish.)  Put a tablespoon or so of filling on circle.  Fold in half, sealing the edges with a fork.  Prick to let steam escape.  Bake for 10 minutes at 400 degrees.


Printable Version

Zucchini & Cheese

Contributor:  Frankleen Cozzens
CC Original

"A bright as well as tasty dish."

Boil: 2 lbs of sliced, unpeeled zucchini in salted water until barely tender.  Drain

Mix and pour over zucchini in greased casserole dish:

4 eggs, beaten
2 tsp baking powder
3 T flour
3/4 lb cubed Monterey Jack cheese

Top with breadcrumbs and bake, uncovered, 40 minutes at 350 degrees.

Printable Version

Baked Chicken Over Rice

Contributor:  Deborah Wambeke
CC Original

2 cups uncooked rice (not instant)
1 can cream of mushroom soup
1 can chicken gumbo soup
1 soup can water
1 pkg dehydrated onion soup mix
2 1/2 lb frying chicken

Mix rice, soups and water in roaster, casserole or baking dish (greased).  Sprinkle with 1/4 pkg of dry soup mix.  Place chicken pieces on top and sprinkle with remaining soup mix.  Cover and bake for 2 hours at 325 degrees.  Makes plenty for 5-6 people.

Printable Version

Chicken, Zucchini & Tomato

Contributor:  Miriam Roberts
CC Original

"Both colorful and delicious."

2 T margarine
1 fryer, cut into serving pieces
1 1/2 tsp salt
1/4 tsp pepper
1/2 cup chopped onions
1/4 cup chopped parsley
2 tomatoes, peeled and chopped
1/4 tsp dill weed
1 tsp lemon juice
2 small zucchini, unpared and sliced diagonally

In large skillet melt margarine.  Add chicken, sprinkle with 1 tsp salt and pepper; brown on both sides.  Add onions and parsley; cook 5 minutes.  Add tomatoes, remaining 1/2 tsp salt, lemon juice and dill.  Cover and cook over moderately low heat 20 minutes.  Add zucchini, cover and cook 10 minutes longer, until chicken and zucchini are tender.

Printable Version

Country Fried Chicken

Contributor:  Zelda Roberts
CC Original

"Great for picnics!"

1 frying chicken, cut up
1/2 cup milk
1 egg
2 tsp MSG
1 cup flour
2 tsp garlic salt
1 tsp paprika
1/4 tsp poultry seasoning
1 tsp black pepper

Blend milk and egg.  Combine flour and seasonings in plastic bag.  Shake chicken pieces in seasoned flour.  Dip chicken in milk/egg mixture.  Shake chicken a second time in seasoning mixture to coat thoroughly.  Melt 1/2 inch to 1 inch shortening in heavy skillet.  Heat to 365 degrees.  Brown chicken on all sides.  Reduce heat to 275 degrees and cook until tender, turning frequently, about 30-40 minutes more.  Do not cover.  Drain on toweling.


Printable Version

Ham & Scalloped Potatoes

Contributor:  Peggy Rasmussen
CC Original

"My daughter-in-law had this prepared for us after a long flight to Chicago.  It's so good!"

6-8 slices ham, chunked
8-10 potatoes, pared and sliced
2 onions, peeled and sliced
salt and pepper
1 can cream of celery or mushroom soup
Paprika
1 cup grated cheese

Toss sliced potatoes in 1/2 tsp Cream of Tartar and one cup of water.  Drain.  Put half of ham, potatoes and onions in crock pot.  Sprinkle with salt and pepper, then with grated cheese.  Repeat with remaining half.  Spoon soup (undiluted) over top.  Sprinkle with paprika.  Cover and cook on low for 8 to 10 hours or on high for at least 4 hours.

Printable Version

Mexican Beef Burger

Contributor:  Miriam Roberts
CC Original

Place in small mixing bowl in following order:

1 pkg dry yeast
1 1/2 cup flour
2 T sugar
2 T shortening
1 tsp salt
1/2 tsp chili powder
2 eggs
2/3 cup hot milk

Beat this bread mixture at medium speed for 3 minutes.   Set aside

Cover and simmer for 15 minutes:

1 lb browned hamburger (browned with 1/2 cup chopped onion.  Drain.)
1 can tomato sauce
15 oz drained kidney beans
1 tsp chili powder
1/2 tsp salt

Pour into greased round casserole.  Top with bread batter.  Drizzle with melted butter, sprinkle with parmesan cheese.  Cover and let rise 30 minutes.  Uncover; bake at 350 degrees for 25-30 minutes.  Let stand 5 minutes.  Turn out onto serving plate, sprinkle with 1/2 cup shredded cheddar cheese.  Serve hot.

Printable Version

Ham and Green Noodle Casserole

1 cup sour cream
1 can cheddar cheese soup
2 cups uncooked green noodles, cooked and drained
1 1/2 cup cooked, diced ham
1/2 cup sliced pitted olives
2 1/2 oz drained mushrooms
3/4 tsp prepared mushrooms
1/4 cup milk
1/8 tsp pepper
1 cup grated sharp cheddar cheese

Combine sour cream and soup.  Beat until smooth.  Add remaining ingredients except cheese.  Place in shallow baking pan (8" square) or casserole.  Sprinkle with grated cheese.  Bake at 350 degrees for 25 minutes.   Makes 8 servings.

Printable Version

Company Casserole

Contributor:  Miriam Roberts
CC Original

"Miriam Roberts has many talents, including her great cooking skills.  I'm trying this."

1 lb lean hamburger
1/2 cup chopped onion
1 T sugar
16 oz tomato sauce
3/4 tsp salt
1/4 tsp pepper
4 cups uncooked noodles
1 cup cottage cheese
1/4 cu sour cream
8 oz softened cream cheese
1/3 cup sliced green onion
1/4 cup chopped green pepper
1/4 cup parmesan cheese

In large skillet, cook meat and onion until meat is brown and onion tender.  Drain.  Stir in tomato sauce, sugar, salt, garlic salt and pepper.  Remove from heat.  Meanwhile, cook noodles according to package directions; drain.  Combine cottage cheese, cream cheese, sour cream, green onion and green pepper.  Spread half the noodles in casserole dish; top with a little of the meat sauce.  Cover with cheese mixture; add remaining noodles and meat sauce.  Sprinkle with parmesan cheese.  Bake at 350 degrees for 30 minutes.  Best if refrigerated (covered) several hours before baking.


Printable Version