Slush

Contributor:  Peggy Rasmussen
CC Original

"Start this early in the morning and stir frequently until too thick to stir.  Great for summer weddings."

1 large can pineapple juice
1 large can grapefruit juice
1 large can frozen lemonade
3 packages Kool-Aid
4 cups sugar dissolved in 1 cup water

Make in an ice cream bucket.  Add water to top of bucket.  Serve with 7-UP.

Printable Version

Hot Chocolate Mix

Contributor:  Peggy Rasmussen
CC Original

8-10 cups dry milk
1 lb. Quik
6 oz. coffee creamer
3/4 cup sugar

Mix dry ingredients.  Add 2 heaping teaspoons to hot water to serve.  Great for camping trips.

Printable Version

Apple Crisp

Contributor:  Peggy Rasmussen
CC Original

"This is a 'cut down' recipe I got from Nellie Rasmussen at the school hot lunch room."

Peel and slice 4-5 cups of apples.  Cover with mixture of:

3/4 cup sugar
1/4 cup corn starch

Bring to boil and cook until apples are tender (you may have to add some water).  Pour into 9x13" pan.

Melt 3/4 cup butter.  Mix in:

2 cups oatmeal
3/4 teaspoon cinnamon
1/2 teaspoon salt
3/4 cups flour
1 cup brown sugar

Place crumb mixture over apples.  Bake at 350 degrees for 25-30 minutes.  top with whipped cream.

Note:  Is good served warm or cold.  May also be served with vanilla ice cream for a cool fruity dessert.

Printable Version

Zucchini Cake With Sour Cream Frosting

Contributor:  Peggy Rasmussen
CC Original

2 medium zucchini, cut into bite-size chunks
2 1/4 cups flour
1 1/4 cup sugar
1/2 cup shortening
1/2 cup milk
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2 eggs
1 1/4 cups chopped walnuts

In blender or food processor, blend zucchini until smooth (1 1/2 cups pureed zucchini.)  In lage bowl, measure zucchini, flour and all other ingredients except nuts.  Beat until just mixed, then increase speed and beat for 2 minutes or until mixture is smooth, then stir in walnuts.  Bake 30-35 minutes at 350 degrees in greased cake pan.

Frosting:
2 1/2 cups powdered sugar
1/3 cup sour cream
1/4 cup shortening
3/4 tsp vanilla
1/8 tsp salt

Mix together and beat until smooth and fluffy.  Spread over completely cooled cake.

Printable Version

Fudge Jumbles

Contributor:  Peggy Rasmussen
CC Original

"Using this recipe from Ina Welling, Julie Rasmussen won a 4-H blue ribbon at the Big Horn County Fair."

Melt over low heat, then set aside:

1-12 oz. package chocolate chips
1 can Eagle Brand Milk
3 T margarine
3/4 cup chopped nuts
1 tsp vanilla

Mix together:

1 cup margarine
2 eggs
1 tsp soda
2 cups brown sugar
2 1/2 cups flour
3 cups oats
1 tsp vanilla
1 tsp salt
1/4 cup peanuts

Cream margarine, sugar, eggs and vanilla. Add dry ingredients.  Mix together well.  Pour 1/2 of mixture into large cookie sheet, spreading with hands if necessary.  Cover with chocolate mixture.  Sprinkle remaining dough on top and bake at 350 degrees for 20-25 minutes.

Printable Version

Lemon Jello Cake

Contributor:  Peggy Rasmussen
CC Original

"Can be served hot or cold. Is good with ice cream."

1 lemon cake mix
3/4 cup vegetable oil
1 1/2 cups water
4 eggs
 1 (3 oz.) package lemon jello

Mix together and bake in an ungreased pan at 350 degrees for 35-40 minutes. While cake is warm, poke holes in top and pour icing.

Icing:

2 cups powdered sugar
1/2 cup lemon juice

Printable Version

Moon Cake

Contributor:  Peggy Rasmussen
CC Original

"I found this recipe in a farm paper.  It's like a giant, flat cream puff."

Mix 1 cup water and 1/2 cup margarine.  Bring to a boil.  Add 1 cup flour all at once and stir rapidly until mixture forms a ball.  Remove from heat and cool a little while, then bean in 4 eggs, one at a time, beating well.  Spread on an ungreased cookie sheet and bake at 400 degrees for 50 minutes.  Let cool.

Mix 2 small boxes of vanilla custard pudding.  Beat in an 8 ounce package of cream cheese and blend well.  Spread over crust and refrigerate for 20 minutes.  Top with Cool Whip.  Drizzle chocolate topping over the top and then sprinkle with chopped nuts.  Keep refrigerated.

Printable Version

Quick Choco-Oatmeal Cookies

Contributor:  Peggy Rasmussen
CC Originals

"This is an unbaked cookie that our kids have nicknamed 'Barfies'."

4 cups sugar
1 cup milk
3 T cocoa
3 1/2 cups oatmeal
1 cup peanut butter
1 tsp vanilla

Mix together sugar, milk and cocoa and boil for one minute.  Remove from flame and add remaining ingredients.  Stir until thoroughly mixed and until peanut butter is melted.  Pour into a buttered 9 x 13" cake pan and place in refrigerator.

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Chewy Brownies

Contributor:  Peggy Rasmussen
CC Original

1 cup butter
4 eggs
1/2 tsp baking powder
pinch of salt
2 cups sugar
1 1/2 cups flour
1/4 cup cocoa
1 tsp vanilla

Cream butter and sugar.  Add eggs.  Sift dry ingredients in and blend the entire mixture.  Spread thin in a greased 9x13" pan.  Bake 15-20 minutes at 400 degrees.

Printable Version

Chinese Hardtack

Contributor:  Peggy Rasmussen
CC Original

"This is a Jessie Godfrey recipe for Christmas goodies."

1 cup chopped dates
1 cup chopped nuts
1 cup sugar
1 cup flour
1 1/2 tsp baking powder
2 eggs
salt to taste

Sift flour, baking powder, sugar.  Add dates and nuts.  Add well-beaten eggs a little at a time.  Pat into 9 x 13" pan and bake at 350 degrees for 15 minutes.  Cut while hot and roll in powdered sugar.

Note:  The dough when baked is extremely hot.

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

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

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

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

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

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

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

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

Minute Meatloaf

Contributor:  Peggy Rasmussen
CC Original

"These are quick and good."

1 lb ground beef
1/2 large onion
1 tsp salt
1/2 cup fresh bread crumbs
1 can undiluted vegetable soup

Combine, form into balls and bake in muffin tin at 350 degrees for 15 minutes.

Printable Version