Sept 1 Sept 8 Sept 15 Sept 22 Sept 29
LEFSE (talked about, didn't give 7-14-07) 9-1-07 top of page
1/2 cup butter
2 tbsps. sugar
1 tsp. salt
1 cup buttermilk
1 tsp. soda
2 1/2 cups flour
Cream butter, sugar and salt. Add
soda to buttermilk. Add flour and buttermilk alternately to make soft
dough. Chill dough. Bake it on
a hot griddle, browning lightly on both sides.
EGGPLANT 9-1-07
Put whole eggplant into the oven and bake until soft. When cool, peel, mash and mix with a clove of garlic put through a garlic press. Put some mayonnaise with it. Serve on crackers. You can also cut slits in the eggplant and push garlic into them before roasting.
EGGPLANT 9-1-07
Coat sliced eggplant with mayonnaise and dip in cracker crumbs. Bake at 375° for 15 minutes. Turn and bake another 10 minutes.
LADY BALTIMORE CAKE 9-1-07
2 layer white cake
1 1/2 sugar
2/3 cup water
2 tsp.. light corn syrup
2 egg whites
1/8 tsp. salt
1 tsp. vanilla
1/4 cup chopped pecans
1/4 cup chopped figs
1/4 cup raisins
1/4 cup candied cherries
1/4 cup candied pineapple
Using a mix or your favorite white cake recipe, bake a 2 layer white cake in 3 8-inch layers according to recipe or package directions. Put layers together with Lady Baltimore Frosting and Filling.
Combine sugar, flour, and corn syrup in a saucepan; cook, stirring, over low heat until sugar is dissolved. Bring to a boil and boil to 240°. Meanwhile, when syrup reaches about 234°, beat egg whites until stiff peaks form; add salt. Remove syrup from heat when 240° is reached and immediately pour a very thin stream over stiffly beaten egg whites and salt, beating constantly. Add vanilla. Continue beating until frosting cools and is of spreading consistency, about 10 minutes. Add chopped fruits and nuts to about 1/3 of the frosting mixture and use as filling between layers. Frost top and sides of cake with remaining frosting.
ALAMO CHILI BOWL WITH TOUCHDOWN TOPPING 9-1-07
4 pounds ground beef
4 cups chopped onions (white, yellow
and red)
8 garlic cloves, finely chopped
1/2 cup chili powder
3 tsps. fresh ground pepper
1 tbsp. ground cumin
2 - 14 1/2 oz. cans beef broth
1 - 16 oz. jar salsa
1 - 12 oz. bottle beer
1 - 7 oz. can chipolte peppers
finely diced or minced
3 tbsps. yellow cornmeal
3 - 15 1/2 oz. cans black beans,
drained and rinsed
cayenne or habanero pepper chopped
salt to taste
2 cups sour cream
3 tbsps. fresh lime juice
1 heaping tbsp. lime peel
finely shredded cheese
corn tortilla chips
Brown ground beef in a large pot over medium-high heat until separated and cooked through. Remove beef and leave enough fat in the pan to sauté onions and garlic until slightly soft and tender. Add chili powder pepper and cumin, and cook another 2 to 3 minutes stirring ingredients until combined and fragrant.
Return the beef to the pot and add the broth, salsa, beer and diced chipolte peppers. Cover chili, allowing the steam to escape. Simmer over medium heat for 1 hour. Stir and taste often, making adjustments to suit your preference for spiciness.
Slowly add cornmeal to chili. Add black beans and chopped cayenne or habanero pepper, if desired.
To make the touchdown topping, whisk sour cream lime juice and lime peel in small bowl. Season to taste with salt
To serve this recipe with authentic Southwestern flair, place corn tortilla chips in a bowl, top with finely shredded cheese and then ladle the chili on top. Add a dollop of the sour cream. For an enhanced presentation, add chopped cilantro, green onions or both for garnish if you like.
BBQ PORK SANDWICHES (jan/feb99pg.2) 9-8-07 top of page
½ cup finely chopped onion
1 tbsp. in margarine
2 tbsp. vinegar
3 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 cup ketchup
¼ cup water
3 cups shredded pork roast, cooked
Sauté onion until tender,
stirring frequently. Stir in the rest of ingredients except meat; simmer
5 minutes.
Add meat and heat through.
Serve on buns.
Lefse or Flat bread 9-8-07
1 pint hot milk
1 qt. flour
1/2 cup shortening
1/4 tsp. salt
2 tbsps. sugar
Pour hot milk over flour and sugar. Stir in shortening and salt. Let stand 'til cold before rolling. Bake on lefse griddle. It has to be handled with a paddle or stick because they are very thin.
ANGEL BARS (4-9-99 also called ANGELFOOD BARS) 9-8-07
1 pkg. One-step Angel Food cake
mix
22 oz. can lemon pie filling (could
use any fruit filling)
Some powdered sugar
Combine cake mix with pie filling;
beat well. Put batter in a greased and floured jelly roll pan. Bake at
350° for 20-30 minutes. Top
with some powdered sugar. Could also top with a lemon glaze.
GREEN TOMATO JAM (sep/oct85pg3 same as No Raspberry Raspberry Jam) 9-8-07
2 cups ground tomatoes
2 cups sugar
Boil for 15 minutes. Remove from
heat. Add 3 ounce box of Jello (strawberry, raspberry or orange). Stir
until dissolved. Seal in pint jam.
GREEN TOMATO JAM (another variation for No Raspberry Raspberry Jam, didn't give (nov/dec88pg5) 9-8-07
3 cups ground green tomatoes
Boil tomatoes for 10 minutes. Add
2 cups sugar. Boil another 10 minutes. Add 1 pkg. raspberry gelatin.
Pour into jars. Seal, Freeze or
refrigerate.
Krispy Kreme Bread Pudding 9-8-07
2 cans fruit cocktail
9 ozs. raisins
1 can sweetened condensed milk
2 eggs
1 tsp. cinnamon
1 pinch salt
12-14 krispy cream doughnuts
Tear up doughnuts and put in a bowl. Beat the rest of ingredients and pour on top of the doughnuts and mix well. Spray a 9x13" pan and pour pudding into pan. Bake 350° 'til done. Can top with rum sauce made with butter rum and powdered sugar.
Tips Helps Hints: What you can do with slivers of soap. Melt down soap slivers in pan or microwave and reform into bars. 9-15-07 top of page
CANDY CORN BARS 9-15-07
Crust:
1/2 cup butter, softened
1 pkg. yellow pudding in mix cake
mix
1 egg
3 cups mini marshmallows
Combine butter and cake mix and
egg and blend well. Press into jelly roll pan Bake 350° 12-15 minutes.
Remove from oven sprinkle on
marshmallows. Bake 2 minutes more
'til marshmallows 'til puffy.
Topping:
1/2 cup light corn syrup
1/4 white sugar
1/4 brown sugar
1/2 cup peanut butter
2 tsps. vanilla
2 cups rice krispies
2 cups lightly salted peanuts
1 cup candy corn
Combine syrup and sugars. Cook on
medium heat 'til it comes to a boil. Boil 2-4 minutes. Remove from heat.
Add peanut butter and
vanilla. Stir in cereal. Add candy
corn. Spoon mixture over marshmallow layer. Allow to cool and cut into
bars.
Chicken Wing Dip (Without the bones and mess) (from Gazette) 9-15-07
2 8 ozs. pkgs. cream cheese
3/4 cups Franks red hot sauce
1 cup ranch dressing
2 cups diced chicken
1 cup shredded cheddar cheese
Preheat over to 350°. Using a electric mixer beat cream cheese 'til smooth. Stir in hot sauce. Add ranch dressing, chicken and cheddar cheese. Mix well. Pour dip into a 9x13" pan. Serve with tortilla chips or celery.
Raggedy Ann Salad 9-15-07
For the body use fresh or canned peach halves. For the arms and legs use small celery sticks. For the head use large marshmallows. For eyes, nose, shoes and buttons use raisins. For the hair use shredded yellow cheese. For the skirt use large ruffled lettuce leaves.
LAURI STRUVE'S EASY LEMON BARS 9-15-07
1 box lemon cake mix
1 16 oz. can lemon pie filling
4 eggs
Mix by hand with a spoon. Bake 350° 12-15 minutes. Frost with Betty Crocker canned vanilla frosting or cream cheese frosting.
SAUERKRAUT (Kim Schulte) 9-22-07 top of page
In a 5 gallon crock:
12 heads cabbage
caraway
pickling salt
Pound cabbage into crock with hand, packing tightly. Put a water filled garbage bag on top of crock to seal it and let it stand for 6 weeks. Process it in jars.
SAUERKRAUT 9-22-07
3 1/2 pounds shredded cabbage
3 tsps. canning salt
1 tsp. sugar
1 tsp. caraway seed
Let set for a few minutes. Work with your hands. Put in gallon glass jars or crock. Cover with a weight. After a month, process in jars.
FROZEN SAUERKRAUT 9-22-07
15 tbsps. pickling salt to 25 lbs. shredded cabbage. Place in 20 gallon crock. Mix well to get the juice to cover cabbage and place a plate with a weight on top plate. Cover with towel. Rinse plate and towel everyday. Skim off scum everyday so cabbage doesn't discolor. It takes from 10 days to 3 or 4 weeks to make sauerkraut. After cabbage is done working pack in ziplock bags and freeze.
SAUERKRAUT 9-22-07
5 pounds shredded cabbage
3 tbsps. salt
1 tsp. caraway
1 onion, shredded
Put in canner. Put in jars with a head of dill in the bottom. Pack tight in jar up to top and seal. Let stand for 2-3 weeks.
SAUERKRAUT SALAD 9-22-07
1 large can sauerkraut
1 onion, chopped
1 green pepper, chopped
1 small can red pimento, optional
2 cups celery
Mix together:
3/4 cup sugar
1/2 cup salad oil
1 tsp. celery seed
dash salt
Combine all, let stand in refrigerator 24 hours.
CANDY CORN BARS (9-15-07) 9-22-07
Crust:
1/2 cup butter, softened
1 pkg. yellow pudding in mix cake
mix
1 egg
3 cups mini marshmallows
Combine butter and cake mix and
egg and blend well. Press into jelly roll pan Bake 350° 12-15 minutes.
Remove from oven sprinkle on
marshmallows. Bake 2 minutes more
'til marshmallows 'til puffy.
Topping:
1/2 cup light corn syrup
1/4 white sugar
1/4 brown sugar
1/2 cup peanut butter
2 tsps. vanilla
2 cups rice krispies
2 cups lightly salted peanuts
1 cup candy corn
Combine syrup and sugars. Cook on
medium heat 'til it comes to a boil. Boil 2-4 minutes. Remove from heat.
Add peanut butter and
vanilla. Stir in cereal. Add candy
corn. Spoon mixture over marshmallow layer. Allow to cool and cut into
bars.
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