The Panorama - Breezy Meals

Breezy Meals
by Elly Mae

October 12, 2006

Beef and Biscuit Bake
A beef and biscuit bake recipe with vegetables, lean ground beef, prepared gravy and frozen biscuits. A quick and easy recipe for any family meal.
1 to 1 1/2 lbs. lean ground beef
1 cup chopped onion
1/2 cup chopped celery
8 ounces mushrooms
1 to 1 1/2 cups mixed vegetables or peas and carrots
1 jar (12-ounce) beef gravy
3 to 4 Tbsp. red wine or water
dash dried thyme
salt and pepper, to taste
6 to 8 frozen biscuits, slightly thawed and cut into quarters
Brown ground beef with onion, celery and mushrooms until beef is no longer pink and vegetables are tender. Add mixed vegetables, gravy, wine or water, and thyme. Simmer for 5 to 10 minutes. Taste and add salt and pepper to taste. Pour mixture into a 2-quart baking dish sprayed with nonstick cooking spray or olive oil spray. Arrange biscuits over the top of the mixture. Bake at 350º for 25 minutes, or until biscuits are nicely browned and beef mixture is bubbly. Serves 4 to 6.

Old Fashioned Sugar Cookies
Buttery sugar cookies are shaped then flattened with the bottom of a sugar-dipped glass.
1 cup butter
2 cups granulated sugar
2 eggs, well beaten
2 Tbsp. milk
1 Tsp. vanilla extract 3 cups flour
2 Tsp. baking powder
1/2 Tsp. salt
Granulated sugar
Cream butter, beat in sugar gradually. Add eggs, milk and vanilla extract, stir to blend. Combine and sift flour, baking powder, and salt, add gradually to creamed mixture, mixing thoroughly. Cover and refrigerate for 4 hours or overnight. Shape dough into 3/4-inch balls. Place 2” apart on greased baking sheet. Flatten with bottom of glass that’s been greased and dipped in granulated sugar. Bake at 375º for 8-10 minutes or until edges are lightly browned. Remove to racks immediately to cool.

Frosted Microwave Pumpkin Bars
4 eggs
1 cup vegetable oil
2 cups sugar
1 can (15 oz.) pumpkin
2 cups flour
2 Tsp. baking powder
1 Tsp. baking soda
1/2 Tsp. salt
2 Tsp. cinnamon
1/4 Tsp. ground cloves
1/2 Tsp. ground nutmeg
Frosting:
6 ounces cream cheese
1/3 cup butter
1 Tbsp. cream
1 Tsp. vanilla
4 cups confectioners’ sugar
Blend first 4 ingredients in a bowl. Add dry ingredients and mix well. Divide batter between 2 8-inch glass baking dishes. Microwave (one at a time) for 5 minutes on HIGH (100% power). Cool and frost.
Frosting: Microwave cream cheese and butter for 1 or 2 minutes on LOW until soft, not melted. Stir in cream and vanilla. Gradually add confectioners’ sugar; beat well.

September 28, 2006

Orange Rhubarb Spread
4 cups diced fresh or frozen rhubarb
2 cups water
1 can (6 ounces) frozen orange juice concentrate, thawed
1 package (1 3/4 ounces) powdered fruit pectin
4 cups sugar

In a large saucepan, bring the rhubarb and water to a boil. Reduce heat, simmer, uncovered, for 7-8 minutes or until the rhubarb is tender. Drain and reserve cooking liquid. Cool rhubarb and liquid to room temperature. Place the rhubarb in a blender, cover and process until pureed. Transfer to a 4-cup measuring cup; add enough reserved cooking liquid to measure 2 1/3 cups. Return to the saucepan.
Add orange juice concentrate and pectin; bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil; boil and stir for 1 minute. Remove from heat; skim off foam.
Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. yield: 5 half-pints.

Lemon Meringue Pie
Wanda McColley, Little Sioux, IA
Ingredients:
Bake pie crust, then cool and add filling
2 Tbsp. cold butter cut in small pieces
1 1/2 cups sugar
1/3 cup corn starch
yolks from 5 big eggs
1/2 cup lemon juice
1 Tsp. grated lemon zest
Mix sugar with cornstarch in a 2-qt. saucepan. With whisk, stir in 1 1/2 cups lukewarm water, the yolks and juice. Stirring, bring to a gentle boil. Stirring, 1 min. until translucent and thick. Remove from heat and stir in butter and zest, pour into baked pie shell. Enjoy.

Rhubarb Cake
Wanda McColley, Little Sioux, IA
Ingredients:
1 stick oleo
1/2 Tsp. salt
1 cup sugar
1 Tsp. soda
1 large egg
1/4 cup sugar
2 cups flour 1 Tsp. cinnamon
1 cup buttermilk
2 cup rhubarb cut up or diced
1 Tsp. vanilla
Stir oleo, sugar, egg, buttermilk, flour, soda, salt, then stir in the rhubarb and put in a well greased pan. The toppings is the 1/4 cup sugar and cinnamon on the top. Bake at 350º for 35 minutes. Serve warm with ice cream or whip cream.

September 14, 2006

Ritz Carlton Blueberry Muffins
Wanda McColley, Little Sioux, IA
Ingredients:
3 1/2 cups sifted flour
1/2 cup (1 stick) butter, melted & cool
3 Tablespoons baking powder
5 cups blueberries fresh or frozen
1 1/2 cups sugar
Pinch of salt
5 large eggs, lightly beaten
1/2 cup milk

Place oven rack in middle of oven and heat to 425º, have ready 2 nonstick jumbo muffin pans, 12 muffins. In large bowl, stir together the flour, baking powder, 3/4 cup of sugar and the salt. In medium size bowl, stir together the eggs, milk and cooled butter, stir into flour mixture, so not overmix. Carefully fold in berries, the batter will be thick. Scrape slightly rounded 1/2 cup of batter into each muffin pan. Sprinkle tops with the remaining sugar, about 1 tablespoon on top of each muffin. Reduce oven temperature to 400 degrees, bake until cake tester inserted in muffins comes out clean, about 25 minutes. Remove muffins from pans to wire rack. Let cool slightly and then serve. years ago the Ritz Carlton sold these for 60 cents. Could be sold for $1.00 at the time.

Oatmeal Rolls
Wanda McColley, Little Sioux, IA
Ingredients:
1 cup oatmeal
1 tablespoon white sugar added to yeast
3 tablespoons butter
2 cups boiling water
1 1/2 teaspoon salt
2 pkgs. yeast, dissolved in 5 cups of flour
1/3 cup of warm water
2/3 cups brown sugar

In a large bowl, pour the boiling water over the oats and margarine. Stir and cool to lukewarm. Add sugars, salts and dissolve yeast to oatmeal mixture. Knead in the flour, a cup at a time allow dough to rise in a warm place for one hour. Punch down form into rolls and place in greased 9x13 inch baking pan. Allow to rise again for 20 to 30 min. Bake in a 350 degree oven for 20 to 30 min. until golden brown.

Great Pumpkin Dessert
Wanda McColley, Little Sioux, IA
Ingredients:
1 small can of pumpkin
1 cup evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin spice
On The Top Put:
1 pkg. yellow cake mix
3/4 cup melted butter
1 cup muts chopped walnuts
Mix first 5 ingredients, grease a 13x9x2 pan. Pour pumpkin mixture into it. Sprinkle with dry cake mix, put on melted butter, top with nuts. Bake 350º for 1 hour or until knife comes out clean. Serve with ice cream or whipped cream.

August 27, 2006

Tomato Bisque Soup
Pam Odorisio, Ft. Calhoun, NE
Ingredients:
3 14-1/2-oz. cans diced tomatoes with garlic and onion
1 Tbsp. balsamic vinegar
1 Tbsp. packed brown sugar
1 1/2 Tsp. finely shredded orange peel
1/4 Tsp. cracked black pepper
3/4 cup whipping cream
1 to 2 oz. Parmesan cheese shredded (optional)

1.Place 2 cans of tomatoes in a blender. Cover and process until very smooth. Transfer to a large saucepan. Cover and process remaining tomatoes, vinegar, brown sugar, orange peel and pepper until very smooth. Transfer to the saucepan. Bring to a simmer over mid.-low heat. Simmer; uncovered for 5 minutes; remove from heat.
2. To serve, return soup to a simmer, stir in whipping cream until combined. Sprinkle each serving with cheese and additional pepper, if desired. Makes 5 1/2 cups or 4 main dish servings.

Mississippi Mud Cake
Pam Odorisio, Ft. Calhoun, NE
Ingredients:
1 1/3 cup flour
1/4 Tsp. salt
2 cups sugar
1/2 cup baking cocoa
1 cup butter or margarine, melted
4 eggs, beaten
1 Tsp. vanilla extract
1 cup mini marshmallows
1 cup chopped pecans
Frosting:
1/4 cup butter or margarine
1/3 cup baking cocoa
2/3 cup milk
16 oz. box powdered sugar, sifted
Stir together first 4 ingredients in a large bowl. Add melted butter, eggs and vanilla, stirring until smooth. Spread batter into a greased 13”x9” pan. Bake at 325 degrees for 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and sprinkle hot cake with mini marshmallows and pecans.
Combine 1/4 cup butter, 1/3 cup baking cocoa and 2/3 cup milk in a medium saucepan. Bring to a boil over medium heat, stirring constantly with a wire whisk, and boil for 1 minute. Remove from heat and stir in sifted powdered sugar. Immediately pour chocolate mixture over marshmallows/pecans. Cook cake completely. Cut into squares. Sure to satisfy any chocoholic!

Frosted Banana Mini Muffins
Pam Odorisio, Ft. Calhoun, NE
Ingredients for muffins: 1 cup sugar
1/2 cup margarine, room temperature
2 eggs
1 cup mashed, ripe bananas (2 or 3)
3/4 Tsp. salt
1 Tsp. vanilla
1 Tsp. baking powder
1 Tsp. baking soda
2 cups flour
1/2 cup nuts (optional)
Mix softened margarine well with sugar and eggs. Add vanilla and mashed banana. Then add flour, salt, baking powder, baking soda, and nuts (if desired). Spoon into mini muffin pans (about 2/3 full), which are lined with mini muffin paper baking cups. Bake 350 degrees 10 to 12 minutes or until inserted toothpick comes out clean. Cool Muffins completely before frosting.
Frosting ingredients:
2/3 cube margarine, softened, not melted
2+ cups powdered sugar
pinch of salt
1/2 Tsp. almond extract
1/2 Tsp. butter-flavored extract
Mix frosting ingredients well with a hand mixer. Add a small amount of milk, if needed, to make spreadable consistency. Frost completely-cooled banana muffins.

Chicken Tetrazzini
Pam Odorisio, Fort Calhoun, NE
Ingredients:
1 lb. boneless, skinless chicken breasts
3 chicken bouillon cubes
1 t. garlic powder
1/2 cup mushrooms (canned or fresh, sauteed in butter)
2 cans cream of chicken soup
16 oz. carton sour cream
Garlic powder, to taste
12 oz. pkg. spaghetti
1/2 cup shredded parmesan cheese
Cook chicken breasts in a large saucepan with enough water to cover to which the chicken bouillon and garlic have been added. Cook until tender; cut into bite-sized pieces. In a large mixing bowl, combine chicken, 1/2 cup mushrooms, 2 cans cream of chicken soup, sour cream and more garlic powder, salt and pepper to taste. Cook spaghetti until firm (do not overcook), drain. Add spaghetti to creamy chicken mixture and combine well. Spray a 9”x13” pan with nonstick cooking spray and pour in chicken/spaghetti mixture. Sprinkle with 1/2 cup parmesan cheese. Bake at 350 degrees for 30 minutes.

August 10, 2006

Dill Pickles
Sandy Richardson, Whiting, IA

Brine for 1 gallon jar:
1/3 cup morton canning salt
6 cups water
2 cups white vinegar

Put dill weed and sliced clove of garlic in bottom of gallon jar, fill 3/4 full of cucumbers, add more dill weed and sliced clove of garlic, then fill to top with cucumbers. Pour brine over cucumbers, then set in the sun 3 to 4 days, then refrigerate.
These were brought to my nephew’s birthday party in July and were the best dill pickles I’d ever had. Since then my Mom and I have made 4 gallons.

Cranberry Coleslaw
Pam Odorisio, Fort Calhoun, NE

Ingredients:
5 cups shredded cabbage
1/2 cup almonds, toasted
1 1/2 cups dried cranberries (craisins)
1/2 cup celery, diced
1/4 cup chopped green onions, white and green parts
Dressing:
1 cup mayonnaise
1/2 cup sugar
2 Tbsp. vinegar
Combine cabbage, almonds, cranberries, celery, and green onions in a large bowl. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well. This salad becomes creamier after it is mixed, so resist the urge to make more dressing.

July 27, 2006

Lemon Smoothie
Annie Smith - Lyons, NE
2 cups lemonade
1 cup lemon yogurt
1 1/2 cups pineapple chunks
1 cup pineapple sherbet
Pour all liquid ingredients into blender or smoothie maker; add other ingredients and blend until smooth. Serve immediately. Makes 3-5 servings.

Snickers Cupcakes
Annie Smith - Lyons, NE
Foil Muffin Cups
1 cup flour
4 (1-oz.) squares semi-sweet choc.
1 tsp. vanilla
2 sticks margarine
1 1/2 cups nuts
4 eggs
1 pkg. fun-sized Snickers
1 3/4 cups sugar

Melt chocolate and margarine. Whip eggs with fork. Add sugar, flour, vanilla, nuts with eggs. Combine chocolate mixture and egg mixture with fork. Cut candy bars in half. Put 1 tablespoon batter in foil muffin cup; place candy bar over batter and add 1 additional tablespoon batter over bar. Bake 325 for 25 minutes. Makes 30.

Beer and Blue Cheese Burgers
Annie Smith - Lyons, NE
2 lb. ground beef (80% lean)
1 egg
1/3 cup beer
2 cloves garlic, chopped
1/3 cup chopped onion
3 tbsp. sour cream
3/4 cup blue cheese
Mix all ingredients thoroughly and flatten into patties and cook on grill.

July 13, 2006

Fresh Garden Salad
2 medium size cucumbers
2 mild sweet onions
3 ripe tomatoes
Dressing:
Ranch salad dressing already mixed in a bottle or ranch seasoning pack & follow pack directions for mixture.

Cut cucumber, onions & tomatoes. Place in bowl. Add ranch dressing & mix together. Chill before serving.

Jalapeno Jelly
12 to 15 jalapeno peppers
1 1/2 cups cider vinegar
5 to 6 cups sugar green food coloring
certo to thicken
Cut stems off of peppers, blend with the vinegar in blender. Put in a 2 qt. pan with sugar and bring to boil. Turn off heat and let set for 20 min. Skim off foam and bring back to boil. Add certo. Put in sterilized jars and seal. If you don’t want it as hot, remove seeds from the peppers first (make sure you wear gloves).
Serve with crackers and cream cheese, or on toast with peanut butter.

Dairy Delight Dessert
by Judy West, Honey Creek, IA
1 1/4 cup of flour
1/2 cup of butter or margarine (softened)
1/2 cup chopped nuts (save some for topping)
1 - 8 oz. pkg. cream cheese
1 cup of powdered sugar 3 cups of Cool Whip
2 pkgs. (small pkg) pistachio pudding
2 1/2 cups milk
Mix flour, butter and nuts and press into a 9”x13” pan and bake at 350 degrees for 12-20 minutes. Allow to cool. Beat cream cheese and powdered sugar together. Mix in Cool Whip and spread on crust. Mix instant pudding and milk together and spread on cream cheese layer. Top with Cool Whip and sprinkle with nuts. Will freeze and keep. Some of lovers of this dessert were skeptics at first. (I think it’s the pistachio pudding) But all the layers of this dessert compliment each other wonderfully and the dessert is light and very delicious. I hope you like it. My family and friends always request it at get togethers.

June 22, 2006

Cherry-Chocolate Cake
by Ramona Helms

1 pkg. chocolate cake mix
3 eggs
Add 1 can cherry pie filling
Bake 350º - 35 or 40 minutes in a 9”x13” pan. Moist - Tasty.

Popovers
by Ramona Helms

1 cup flour
1/2 Tsp. salt
1 cup milk
2 eggs
Mix well. Fill greased muffin tins 3/4 full. Bake 400º - 1 hour or 40-45 minutes 425º.

Jell-O Cake
by Jasmine Helzer

1 pkg. white cake mix
1 pkg. of strawberry or cherry jello
1 container of Cool Whip
Cook cake according to directions printed on box. Let cake cool for 1 hour. Poke holes into cake with a fork. In a separate bowl mix 1 cup of boiling water & jello. Stir till dissolved. Next ad 3/4 of a cup of cold water to bowl stir well, then pour over cake. Now top with cool whip and refrigerate for 1 to 2 hours and it is ready to serve.

June 8, 2006

Frozen Lemon Sherbert Pie
by Kathleen Burress - Logan, Iowa
3 egg yolks
2 cups whipped topping
1/2 cup sugar
3 stiff - beaten egg whites
1/4 cup lemon juice
1/2 cup graham cracker crumbs
1/8 Teaspoon salt
Beat egg yolks until thick and lemon colored, gradually beat in sugar. Add lemon juice and salt. Fold in whipped topping and stiff beaten egg whites. Cover bottom of 8x9 pan with 1/4 cup of crumbs. Pour in sherbert mixture. Top with remaining crumbs. Freeze firm. Makes 2 quarts.

Zesty Italian Chicken
by Kathleen Burress - Logan, Iowa
Quick and delicious. 3 split chicken breast in covered Pyrex. Pour 1/2 cup of Italian Dressing over chicken. Bake 325º for one hour.

Favorite Rhubarb Dessert
by Kathleen Burress - Logan, Iowa
1 cup flour
1 Teaspoon baking powder
1/4 Teaspoon salt
1 Tablespoon margarine
1 egg beaten
2 Tablespoon milk
3 cups rhubarb
1 package (3 ounces) red geltin

TOPPING:
1 cup sugar
1/2 cup flour
1/3 cup margarine
Blend flour, baking powder, salt and margarine as if making pie crust. Add - milk and egg and pat mixture into a 9 inch pan. Place rhubarb over layer and sprinkle gelatin over it. For topping mix sugar, flour and margarine until crumbly and sprinkle over filling. Bake in 350º for 45 minutes. Serve with ice cream or topping.

May 25, 2006

Pumpkin Icebox Cake
by Joan Saxton - Red Hat Darlings
2-lbs. vanilla wafers
4 eggs
1 1/4 cup (1-lg. can) pumpkin
1/2 cup milk
2 cups sugar
1 teaspoon ginger
1 teaspoon salt
1 teaspoon cinnamon
2 tablespoon unflavored gelating
1/2 cup cold water
Separate eggs, beat yolk slightly; add pumpkin, milk, salt, spices & 1/2 of the sugar to the yolks. Cook in top of a double boiler until mixture thickenns. Soak gelatin in cold water and add to hot pumpkin mixture. Stir until dissolved. Cool.
When mixture is cool, beat the egg whites, gradually add remaining sugar until stiff. Fold into cooled pumpkin mixture. Cover bottom of pan with whole wafers and top with pumpkin mixture. Chill several hours. Serve with whipped cream. (9x13 pan)

Quick Ground Beef Casserole
by Karen Castor - Red Hat Darlings
2 lbs. ground beef
1 small onion - chopped
1/4 teaspoon pepper
1 clove garlic (if desired)
1 teaspoon salt
Lightly brown ground beef with garlic, onion, salt and pepper. In greased 1 1/2 qt. oblong casserole, layer in following order: 2 cups minute rice, uncooked, pour on 1 1/2 cup beef bouillon, 1 medium can french cut green beans with liquid, ground beef mixture, 1 can cream of celery soupl. top with frozen potato nuggets. Bake 45 minutes. 350º oven.

Caramel Dumplings
by Ramona Frese - Red Hat Darlings
1/2 cup white sugar, carmelized
Add: 2 1/2 cup water
1 cup sugar
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon vanilla
Boil above while making dumplings
Mix: 1 cup sugar
1 teaspoon baking powder
1 tablespoon butter
1/2 cup milk
Flour, enough to make a stiff batter.
Drop by teaspoonful in caramel liquid. Cook until brown. Serve with ice cream or whipped topping.

May 11, 2006

Pecan Toffee Squares
by Helen Phelps Decatur Red Hat Darlings
Prep Time: 20 minutes Ready in 1 hour 50 minutes BASE
1 pkg. Pillsbury Yellow cake mix
1/2 cup margarine or butter, softened
1 egg, beaten
FILLING
1 (14 oz.) can sweetened condensed milk
1 Teaspoon vanilla
1 egg
1 (6 oz.) pkg. chocolate-coated toffee bits
1 cup chopped Pecans

Heat oven to 350. Grease 13x9 inch pan. In large bowl, combine cake mix and margarine, mix well and stir in egg. Press in bottom of pan. Bake at 350º for 7 minutes. Meanwhile, in medium bowl combine sweetened condensed milk, vanilla and 1 egg; mix well. Stir in toffee bits and pecans. Remove pan from oven. Pour filling over warm base. Return to oven; bake an additional 22 to 30 minutes or until filling is set. Cool 1 hour, cut into bars. Store in refrigerator. 36 bars.

Million Dollar Forte
by Pat Morrow Red Hat Darlings
1 yellow cake mix
1.5 oz. sugar free instant vanilla pudding
3 cups milk (can use skim)
8 oz. non fat cream cheese
1 - 20-oz. can crushed pineapple drained
1 - 8-oz. light cool whip
Bake cake according to package directions. Cool. In blender stir pudding mix and milk. Add softened cream cheese. Blend well. Top cake. Sprinkle with pineapple. Top with Cool Whip. Refrigerate 8-12 hours. Freezes well. Easier than it sounds!

Microwave Apple Crisp
by Betty Farrens Red Hat Darlings
6 to 8 med. tart apples peeled & sliced (8 cups)
3/4 cup packed brown sugar (divided)
1/2 cup flour (divided)
3/4 cup quick cooking oats
1 Teaspoon cinnamon
1/2 cup cold butter of margarine

Toss apples with 1/4 cup brown sugar and 2 Tablespoons flour, place in a greased 8” microwave-safe deep dish pie plate. In a bowl combine oats, cinnamon & remaining brown sugar & flour. Cut in butter until crumbly; sprinkle over apple mixture. Cover with waxed paper. Microwave on high for 10-12 minutes or until apples are tender. Yield: 8 servings.

April 27, 2006

Rhubarb Swirl Cheesecake
2 1/2 cups thinly sliced fresh or frozen rhubarb
1/3 cup plus 1/2 cup sugar, divided
2 Tablespoons orange juice
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
2 cups (16 ounces) sour cream
1 Tablespoon cornstarch
2 Teaspoons vanilla extract
1/2 Teaspoon salt
3 eggs, lightly beaten
8 squares (1 ounce each) white baking chocolate, melted
In a large saucepan, bring rhubarb, 1/3 cup sugar and orange juice to a boil Reduce heat; cook and stir until thickened and rhubarb is tender. Set aside.
In a bowl, combine cracker crumbs and butter. Press into the bottom of a greased 9-in. springform pan. Place on baking sheet. Bake at 350º for 7-9 minutes or until lightly browned. Cool on a wire rack.
In a large mixing bowl, beat cream cheese, sour cream, cornstarch, vanilla, salt and remaining sugar until smooth. Add eggs; beat just until combined. Fold in white chocolate. Pour half of the filling into crust. Top with half of the rhubarb sauce; cut through top layers with a knife to gently swirl rhubarb.
Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350º for 60-70 min. or until center is almost set. Cool on a wire rack for 10 min.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.

Peach Rhubarb Crisp
3/4 cup sugar
3 Tablespoons all-purpose flour
1/2 Teaspoon ground nutmeg
1/2 Teaspoon grated lemon peel
1/8 Teaspoon salt
3 cups sliced fresh or frozen rhubarb
2 1/2 cups chopped peeled fresh peaches or frozen unsweetened peach sliced, chopped

TOPPING:
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
3/4 Teaspoon ground cinnamon
1/8 Teaspoon salt
5 Tablespoons cold butter
In a large bowl, combine the sugar, flour, nutmeg, lemon peel, salt, rhubarb and peaches. Transfer to a greased 11-in.x7-in.x2-in. baking dish.
In a bowl, combine the flour, oats, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle over the rhubarb mixture. Bake at 375º for 30-35 minutes or until bubbly and fruit is tender. Serve warm or cold. Yield: 6-8 servings.

Cherry Ribbon Salad
1 package (3 ounces) cherry gelatin
2 1/4 cups boiling water, divided
1 can (21 ounces) cherry pie filling
1 package (3 ounces) orange gelatin
1 can (8 ounces) crushed pineapple
1 cup whipped topping undrained
1/3 cup mayonnaise
1/4 cup chopped pecans, optional
In a bowl, dissolve cherry gelatin in 1 1/4 cup boiling water. Stir in pie filling. Pour into a 7-cup ring mold coated with nonstick cooking spray; refrigerate until set but not firm, about 1 hour.
Meanwhile, in a bowl, dissolve orange gelatin in remaining boiling water. Stir in pineapple. Chill until thickened but not set, about 1 hour. Combine the whipped topping, mayonnaise and pecans if desired; fold into orange mixture. Spoon over cherry layer. Refrigerate for at least 1 hour or until firm. Unmold onto a serving plate. Yield: 12 servings.

Olive Veggie Pizza
1 loaf (1 pound) frozen bread dough, thawed
1 Tablespoon olive oil
1 Teaspoon garlic salt
3 Tablespoons blue cheese or ranch salad dressing
2 cups(8 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
4 ounces provolone cheese, shredded
3 medium tomatoes, thinly sliced
1 medium green pepper, thinly sliced in to rings
1 small onion, thinly sliced and separated into rings
1 can (2 1/4 ounces) slicedripe olives, drained
15 pimiento-stuffed olives, sliced
1 can (4 ounces) mushroom stems and pieces, drained
1 Teaspoon salt
1/2 Teaspoon dried basil
1/2 Teaspoon dried oregano
1/2 Teaspoon pepper
1/2 cup grated Parmesan cheese
On a lightly floured surface, roll dough into a 16-in.x11-in. rectangle. Transfer to a greased 15-in.x10-in.x1-in. baking pan. Build up edges slightly. Cover and let rise for 30 minutes.
Brush oil over dough; sprinkle with garlic salt. Spread with a thin layer of salad dressing. Combine the shredded cheeses; sprinkle over dressing. Layer with tomatoes, green pepper, onion, olives and mushrooms. Sprinkle with salt, basil, oregano, pepper and Parmesan cheese. Bake at 425º for 20-25 minutes or until crust is golden brown and cheese is melted. Cut into squares. Yield: 24 slices.

April 13, 2006

Egg Bake
Shelia Shavlik, Mullen, NE
6 eggs
2 cup milk
6 sliced bread
1 lb. bulk sausage
1 tsp. dry mustard
1 cup shredded cheese

Brown sausage and cool. Beat eggs; add milk and mustard and beat again. Add bread cubes and stir. Add cheese and sausage; pout into greased baking dish and refrigerate overnight. Bake at 350º for 40-45 minutes or until golden brown.

Springtime Pea Salad
Jasmine Helzer, Oakland, NE
1 pkg. (10 oz.) frozen peas, thawed
2 celery ribs, thinly sliced
1 cup small cauliflowers
3 green onions, thinly sliced
1/2 cup ranch dressing
1/4 cup sour cream
1/4 cup sunflower seeds
4 bacon strips, cooked and crumbled

In a large bowl, combine peas, celery, cauliflower and onions. Combine dressing and sour cream; pour over salad and mix well. Cover and refrigerate for 1 hour. Just before serving, stir in bacon and sunflower seeds. Yields 6-8 servings.

Cream Puff Dessert
Jasmine Helzer, Oakland, NE
3/4 cup water
1 lg. cream cheese
3/4 stick oleo
2 1/2 cups milk
3/4 cup flour Cool Whip
3 eggs Chocolate syrup
1 lg. box instant vanilla pudding

Boil water and oleo; add flour, stirring until it leaves the pan. Add eggs, one at a time, stirring each egg thoroughly before adding another. Bake in greased 9x13 inch pan. Bake at 400º for 20 minutes. Cool. Beat instant vanilla pudding, cream cheese (soft) and milk. Spread on top of layer. Spread cool whip on top and drizzle with chocolate syrup. Stand overnight.

March 23, 2006

Chicken Salad
Frieda Marshall, New Llano, LA
Cook 1 cup rice in 2 cups water
Cook 4 chicken breast - broil or bake
2 stalks celery, chopped
2 cups green grapes, washed
2 cups red grapes, washed
3 different kinds of apples, chopped & peeled
1 large can pineapple tidbits, drained
1 can mandarin oranges, drained
2 small pina colada yogurts
1/2 small plain yogurt
1/2 cup mayonnaise
Mix the yogurts and mayonnaise together, add cut up chicken breast, add remaining ingredients and toss lightly. Very good salad.

Chocolate Pecan Pie
Frieda Marshall, New Llano, LA
1 1/2 cup sugar
3 1/2 tablespoons cocoa
4 tablespoons melted butter
1 small can evaporated milk (5 oz.)
2 beaten eggs
1 1/2 teaspoon real vanilla
1 cup pecans
1 unbaked deep dish pie shell
To melted butter add sugar and cocoa, then add remaining ingredients, pour in pie shell. Bake 40 minutes at 350º.

Quick Ground Beef Casserole Lois Jean Hartmann, Hooper, NE
2 lb. ground beef
1 clove garlic (if desired)
1 small onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
Lightly brown ground beef with garlic, onion, salt and pepper.
In lightly greased, 1 1/2 quart oblong casserole, layer in following order: 2 cups Minute rice, uncooked, pour on 1 1/2 cups beef bouillon, 1 medium can French cut green beans (do not drain), ground beef mixture, 1 can cream of mushroom soup, top with frozen potato nuggets. Bake at 350º in oven for 45 minutes.

March 9, 2006

Hamburger Soup
1 1/2 lbs. ground beef
2 cup diced onions
1 cup diced carrots
1 cup diced celery
3 garlic cloves, minced
3 cans (14 1/2-oz. each) chicken broth
1 can (15-oz) crushed tomatoes
2 Tablespoons Worcestershire sauce
1 Teaspoon hot pepper sauce
1/4 cup stick margarine
1/2 cup all-purpose flour

In a large saucepan or soup kettle, cook the beef, onions, carrots, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.
Stir in broth, tomatoes, Worcestershire sauce and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
In another saucepan, melt margarine over medium-low heat. Stir in flour until smooth. Cook and stir 6-8 minutes or until mixture turns golden brown. Carefully stir into soup. Cover and simmer for 15 minutes, stirring occasionally. Yield: 10 servings. (2 1/2 quarts)

Hashbrown Bake
2 pkgs. (2 lbs. each) frozen cubed hashbrown potatoes, thawed
5 cup (20 oz.) shredded cheddar cheese
2 cans (10 3/4 oz. each) condensedcream of chicken soup, undiluted
4 cup (32 oz.) sour cream
2 small green peppers, chopped
1 medium onion, chopped

In a large bowl, combine all ingredients; mix well. Transfer to two greased 13-in. x 9-in. x 2-in. baking dishes. Cover and bake at 350º for 40 minutes. Uncover; bake 25-30 minutes longer or until heated through.

Jo’s Wild Rice Casserole
Patti Styskal, Wahoo, NE
1 cup wild rice
1 cup grated cheese
1 cup mushrooms
1 cup tomatoes
1/2 cup onion, diced
1/2 cup salad oil
1 cup water or juice from tomatoes
1 Teaspoon salt
1/4 Teaspoon pepper
Soak rice overnight; wash and drain. Combine all ingredients. Pour into greased casserole dish. Bake at 350º for 1 1/2 hours.

Blueberry Muffins
JoAnn Hall, Wahoo, NE
1 pkg. white cake mix
2 Tablespoons all-purpose flour
1 Teaspoon baking powder
2/3 cup milk
3 large eggs
1/3 cup oil
1 cup rinsed fresh or well drained, thawed frozen blueberries
Preheat oven to 375º. Line 24 muffin cups with paper liners. Combine dry cake mix, flour and baking powder in large bowl. Beat milk, egg and oil together with fork. Add to mixture in bowl and stir just until dry ingredients are moistened. Fold in blueberries. Spoon batter into muffin cups filling half full. Bake at 375º for 15 to 20 minutes or until golden brown. Makes 24 muffins.

February 23, 2006

Garlic-Mushroom Rib Eyes

4 boneless rib eye steaks (1 inch thick)
1/4 teaspoons pepper
1/8 teaspoons salt
4 tablespoons butter, divided
4 to 8 garlic cloves, peeled and sliced
1 pound sliced fresh mushrooms
3 tablespoons beef broth

Sprinkle steaks with pepper and salt. In a large skillet, melt 1 tablespoon butter. Cook the steaks for 2 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145º, medium 160º, well-done 170º). Remove and keep warm.
In the same skillet, cook the garlic in 1 tablespoon butter for 2 minutes. Remove garlic and set aside. Add mushrooms and remaining butter to skillet; saute for 5 minutes. Stir in the broth. Bring to a boil; cook and stir over high heat until liquid is absorbed. Add reserved garlic. Serve over steaks. Yield: 4 servings.

Rosemary Red Potatoes
1 3/4 pounds small red potatoes, quartered
1 small onion,quartered
1/4 cup olive oil
1 1/2 teaspoons dried rosemary,crushed
2 garlic cloves, minced
1/4 teaspoon garlic salt

In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15.in.x10-in.x1-in. baking pan. Bake, uncovered, at 425º for 25-30 minutes or until potatoes are tender and browned. Yield: 4 servings.

Bacon Cauliflower Salad
1 medium head cauliflower, broken into florets
1 pound sliced bacon, cooked and crumbled
1 cup cubed cheddar cheese
1 medium green pepper, chopped
1 medium onion, chopped
1 cup mayonnaise
2 to 4 teaspoons sugar
In a large salad bowl, combine the cauliflower, bacon, cheese, green pepper and onion. Combine the mayonnaise and sugar; spoon over cauliflower mixture and toss to coat. Cover and refrigerate for at least 4 hours before serving. Yield: 4 servings.

Delicate Lemon Pound Cake
1 cup butter, softened
1/2 cup shortening
2 1/2 cups sugar
5 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 cups all-purpose flour
3/4 cup lemon-lime soda
Confectioners’ sugar
In a large mixing bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Add flour alternately with soda, beating just until combined. Pour into a greased floured 10-in. fluted tube pan (pan will be full). Bake at 325º for 1 1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10-20 minutes before removing from pan to a wire rack to cool completely. Dust with confectioner’s sugar. Yield: 12 servings.

February 9, 2006

Carrot Cabbage Slaw
4 cups shredded cabbage
2 cups shredded carrots
2 medium Golden Delicious apples, diced
1 cup raisins
1/2 cup chopped walnuts
1/2 cup honey
1 tablespoon lemon juice
1 cup (8 ounces) sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 to 1/4 teaspoon ground nutmeg, optional

In a large serving bowl, combine the cabbage, carrots, apples, raisins and walnuts. In a small bowl, combine the honey and lemon juice until smooth. Stir in the sour cream, salt, pepper and nutmeg if desired. Stir into cabbage mixture. Serve or chill. Yield: 12 servings.

Monster Chip Cookies
1 cup shortening
1/2 cup butter, softened
1-1/3 cups sugar
1 cup paced brown sugar
4 eggs
3 teaspoons vanilla extract
1 teaspoon lemon juice
3 cups all-purpose flour
1/2 cup quick-cooking oats
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
4 cups (24 ounces) semisweet chocolate chips
2 cups chopped nuts

In a mixing bowl, cream shortening, butter and sugars until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each. Add vanilla and lemon juice. Combine the dry ingredients: add to creamed mixture and mix well. Stir in chips and nuts.
Drop by 1/4 cupfuls 3 in. apart onto lightly greased baking sheets. Bake at 350º for 14-16 minutes or until lightly browned and center is set. Cool for 2 minutes before removing to wire racks. Yield: about 3 dozen.

APPLE NUT CAKE
Betty Beardsley, Scottsdale, AZ
Blend: 2 cups sugar, 3 eggs. Add 1/4 cups Wesson oil.
Combine: 2 1/2 cups flour, 1 teaspoon soda, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon cinnamon. Add to egg mixture.
Stir: in 1 teaspoon vanilla, 1 cup chopped nuts, 3 cups chopped apples.
Mixture should be thick.Bake in 9x13” cake pan at 350º for 55-60 minutes.
GLAZE: 1 box powdered sugar
1 teaspoon butternut flavoring
1 teaspoon vanilla
1/4-1/3 cup milk
If you wish, glaze while cake is warm.

CHOCOLATE NUT TORTE
Betty Beardsley, Scottsdale, AZ
1ST LAYER: 1 cup flour, 1/2 cup butter, 1/2 cup chopped pecans. Combine and press into 9x13 pan. Be sure to press mixture up sides of pan.
Bake @350º 15 minutes till light brown. Let cool.
2ND LAYER: Whip till light and fluffy 2 cups powdered sugar, 1 (8 oz.) pkg. cream cheese, softened. Then add, 1 cup cool whip, blend altogether. spread over crust.
3RD LAYER: 2 packages lemon instant pudding, (3 3/4 oz. pkg.), 3 cups milk & mix together, spread on top.
4TH LAYER: Spread cool whip on top. Best to leave in refrigerator overnight

January 26, 2006

Mexican Magic
Cheryl Holiday, Decatur, NE
1/2 lb. deer hamburger
1 can 16-oz. chopped italian tomatoes
1 cup chopped onions
1 can 15-oz. black beans, drained, rinsed
1 can 10-oz. enchilada sauce
1 container 8-oz. nonfat sour cream
1 pkg. taco seasoning mix
8 wheat flour or corn tortillas
1 pkg. shredded cheese

Spray 13x9 baking dish with nonstick cooking spray. Brown hamburger and drain. In medium bowl, combine tomatoes, onions, and beans. Mix well. Stir in hamburger. Reserve 1/3 c. enchilada sauce and set aside. In another medium bowl, combine remaining enchilada sauce, sour cream and taco seasoning. Mix well.
Spoon 2 T. enchilada sauce mixture in bottom of baking dish. Arrange 8 tortillas over sauce, overlapping as necessary. Spoon half of bean-hamburger mixture over tortillas. Sprinkle 1/2 c. cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers. Top with reserved sauce and rest of cheese.
Can be covered with foil and refrigerated overnight. Bake at 375º for 30 to 35 minutes or until thoroughly heated.

Yogurt Fruit Dressing
Frieda Marshall, New Llano, LA
1/2 cup plain yogurt
1/2 cup mayonnaise
1 Tbsp. lemon juice
2 Tsp. honey
2 Tsp. pumpkin pie spice
1 Tsp. grated orange peel

Blend together all ingredients, cover & chill. Makes 1 cup.

Bean Dip
Frieda Marshall, New Llano, LA
1 can refried beans
1 can green chilis
1/2 lb. monterey jack cheese
1/2 lb. cheddar cheese
picante sauce - to taste

Heat: Beans with cheese until cheese starts to melt. (Stir to keep cheese from burning).
Add: Green chilis & picante
Fold: Together.
Heat: At low temperature for 30 minutes.

Cinnamon Rolls
Frieda Marshall, New Llano, LA
1 tube crescent rolls
8 large marshmallows
1/4 cup white sugar
1 Tbsp. ground cinnamon
4 Tbsp. butter, melted

Oven @ 375º.
Mix: Sugar & cinnamon in small bowl. Separate crescent rolls into 8 triangles.
Dip: Each marshmallow into melted butter & roll in cinnamon & sugar.
Place: It on a crescent roll triangle, pinching the dough up & around the marshmallow.
Seal: The seams by pinching.
Dip: The tops of the dough in the butter, then in the cinnamon & sugar.
Place: In greased muffin pan with the cinnamon & sugar side up.
Bake: 13-15 minutes.

Buttermilk Dumplings
Frieda Marshall, New Llano, LA
1 tube biscuits - I use Grand’s Buttermilk
1 2-3 lbs. stewing hen
2 cans cream of mushroom soup
1 can cream of chicken soup

Cook: Chicken with your favorite seasonings
Debone & Add: Soups.
Roll out each biscuit & slice in strips.
Seal: The seams by pinching.
Drop: In hot broth. Delicious!

January 12, 2006

HO-HO Filled Chocolate Cake
Cheryl Holiday, Decatur, NE
Cake:
3 cups flour
2 Tsp. soda
1 Tsp. salt
2 cups water
1 cup Mazola oil
2 Tbsp. vinegar
1 Tbsp. vanilla
1/2 cup cocoa
2 cups sugar
Filling:
1/2 cup sugar
1/3 cup milk
2/3 cup Crisco
1/4 Tsp. salt
1 Tsp. vanilla
1/2 cup powdered sugar
Green food coloring
Red food coloring
Fudge Frosting:
6 Tbsp. butter
6 Tbsp. milk
1 1/3 cup sugar
1/2 cup chocolate chips

Cake:
Blend flour, soda, and salt together. Add rest of ingredients in order. Mix. Pour into 9x13 pan. Bake for 35 minutes at 350º. Inserted toothpick should come out clean.

Filling:
Beat all ingredients together for 5 minutes with a hand mixer. Add powdered sugar and beat until blended. Divide filling into two bowls. Add red food coloring to one bowl and green food coloring to the other. When cake is cooled, fill pastry bags with filling. Make several holes in cake with bags and squeeze in filling.

Fudge Frosting:
Melt all ingredients over medium heat. Bring to full boil only. Add chocolate chips. Beat with hand mixer until thick enough to spread. Spread thin layer of frosting over cake (in case of filling blending with frosting). Then spread second layer of frosting.

Christmas Coffee Cake
Cheryl Holiday, Decatur, NE
Cake:
3/4 cup butter, softened
1 1/2 cup sugar 3 eggs
1 1/2 Tsp. vanilla
3 cups flour
1 1/2 Tsp. baking powder
1 1/2 Tsp. salt
1/4 cup sour cream
Filling:
1/2 cup brown sugar
1 1/2 Tsp. cinnamon
Fudge Frosting:
2 Tbsp. butter
1/2 Tbsp. milk
1/2 Tsp. vanilla
Powdered Sugar
Red food coloring
Green food coloring

Cake:
In a large mixer, combine butter, sugar, eggs, and vanilla. Beat on medium speed for 2 minutes. Mix in flour, baking powder, soda, salt (make sure to blend together), add sour cream alternatively. Mix well.
Use either 2 loaf pans or round pan with hole in the middle (fluted tube). Grease pans generously with butter and sprinkle with flour. Spread 1/4 of batter in pan, sprinkle filling spread rest of batter. Bake 60 minutes at 350º. Inserted toothpick should come out clean.
After removing cake from oven, immediately turn pan upside down to remove cake. (Cake should come out easily if pan was greased).

Graham Cracker Fudge
Ruth Persinger, Louisville, NE
1 cup graham cracker crumbs
10 large marshmallows
1 cup sugar
1 stick butter
1/2 can condensed milk
1 cup chopped pecans

Combine sugar, butter and milk and cook until a good rolling boil, for 4 minutes. Remove from heat and put in marshmallows, graham cracker crumbs and pecans. Stir until marshmallows melt. Spoon out on cookie sheet and let cool for one hour.

Ramen Noodle Salad
Frieda Marshall, New Llano, LA
1 2-lb. pkg. cole slaw mix
2 - Pkg. Ramen Noodles (oriental)
2 oz. slivered almonds
1/4 cup sunflower seeds
3 green onions (I use sweet onion) chopped
Cook noodles in water for about 1 1/2 minutes. Do not add season Pkt’s. Drain in cold water.

Dressing:
1/2 cup sugar
1/2 cup oil
1/3 cup vinegar
2 flavor Pkt’s (from noodles)
Mix: With wisk until thick & pour over salad. Mix well. Refrigerate: Several hours or over night.

Rice & Salmon Casserole
Frieda Marshall, New Llano, LA
3 cups cooked rice
2 Tbsp. butter
2 Tbsp. flour
1 small onion, chopped
1 small can diced tomatoes
1 tall can salmon, drained
2 Tbsp. bread crumbs
2 Tbsp. parsley
1 Tbsp. butter
In saucepan, blend flour, 2 Tbsp. butter and onion & tomatoes. Cook 5 minutes.

Take: Half the rice, place in well greased casserole dish. Arrange: Half the salmon. Spoon: half the cooked tomato mixture. Sprinkle half the parsley. Repeat: with other half ingredients in same order. Sprinkle with bread crumbs. Dot with 1 Tbsp. butter. Bake 350º for 35 minutes.

December 15, 2005

Upside Down Chocolate Cake
Linda Lawson, Cedar Bluffs, NE
2 cups miniature marshmallows
1 cup brown sugar
1/2 cup cocoa
2 cups hot water
1 pkg. of Devils food cake mix
1 cup chopped walnuts

Place marshmallows in the bottom a greased 9x13 pan. Combine sugar, cocoa and hot water, over the marshmallows, spoon cake batter made as directed on box over this, and top witth the nuts. Bake in oven 350 for 45 minutes, remove from oven, turn out, cut into rectangle, top with vanilla cream or whipped cream.

Fudge
Bonnie Goodrich, Oakland, NE
1 lb. of hershey’s milk chocolate bars- you may also use the hershey’s almond bar
1 lb. marshmallows
1 lb. chocolate chips I use the dark chocolate
4 1/2 cups of sugar
1 can evaporated milk
1/3 cup of butter

Bring to a rolling boil the sugar, milk and butter for 5 minutes. Place in a bowl the hershey’s bars, marshmallows, and chocolate chips. Pour the sugar mixture over the chocolate and marshmallows, stir until it is all dissolved. Pour into a 9x12 inch buttered loaf pan. Cut into squares. Makes 117 servings. Calories 92 a piece. It never gets hard or surgery. Keeps for weeks in freezer.

Taco Delight
Bonnie Goodrich, Oakland, NE
1 lb. ground beef
1 pkg. taco seasoning
1/2 onion
1 8-oz. can of tomato sauce
1 tube of crescent rolls
1 cup sour cream
1 cup shredded cheddar cheese
2 cups crushed Dorito cheese chips

Brown ground beef and onion - drain fat. Add tomato sauce and taco seasoning. Press rolls into greased 9x13 pan make sure they come up onto the side a ways. Press 1 cup crushed chips into dough - spread on meat mixture, spread sour cream over meat, then sprinkle cheese over sour cream, top with remaining chips. Bake at 350º for 20 to 25 minutes.

Cinnamon Rolls
Frieda Marshall, New Llano, LA
1 tube crescent rolls
8 large marshmallows
1/4 cup sugar
1 Tbsp. cinnamon
4 Tbsp. butter (melted)

Heat oven 375º. Combine: Sugar & cinnamon. Separate: Crescent rolls into 8 triangles. Dip: Each marshmallow into melted butter & roll in sugar & cinnamon. Place: On crescent roll triangles & pinch the dough around the marshmallow. Dip: Tops of the dough in the butter & in the sugar & cinnamon. Place: In greased muffin tins with cinnamon & sugar side up. Bake @ 375º till done. Make take 15 minutes.

Colorful Candy Bar Cookies
Prep: 35 min. Bake: 10 min. per batch
No one will guess these sweet treats with the candy bar center started with store-bought dough. Roll them in colored sugar...or just dip the tops for even faster assembly. TIP: Instead of using miniature candy bars, slice regular-size Snickers candy bars into 1-inch pieces for the centers.
1/2 tube refrigerated sugar cookie dough softened
1/4 cup all-purpose flour
24 miniature Snickers candy bars
Red and green colored sugar
In a small mixing bowl, beat cookie dough and flour until combined. Shape 1 1/2 teaspoonfuls of dough around each candy bar. Roll in colored sugar. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 350º for 10-12 minutes or until edges are golden brown. Remove to wire racks. Yield: 2 dozen.

Candy Cane Cookies
Prep: 25 min. Bake: 10 min. per batch
Kids of all ages will want to pitch in when it comes time to roll the ropes of colored dough for these cute candy canes. Peppermint extract carries the flavor on through, so the cookies taste as good as they look.

1/2 tube refrigerated sugar cookie dough, softened
2 Tbsp. all-purpose flour
1/2 Tsp. peppermint extract
1/2 Tsp. red food coloring
In a large mixing bowl, beat the cookie dough, flour and extract until smooth. Divide dought in half; mix food coloring into one portion. Shape 1 teaspoon of white dough into a 6-in. rope. Shape 1 teaspoon of red dough into a 6-in. rope. Place rope side by side; press together lightly and twist. Place on a ungreased baking sheet; curve one end of cookie to form handle of cane.
Repeat with remaining dough, placing cookies 2 in. apart on baking sheets. Bake at 350º for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks. Yield: 3 dozen.

Caramel Pecan Cookies Prep: 15 min. Bake: 10 min. per batch + standing You’re sure to impress guests with these showstopping treats. A golden sugar cookie is the base for an artful arrangement of creamy caramel, sweet chocolate and crunchy pecan halves.

1/2 tube refrigerated sugar cookie dough
24 caramels
1 Tsp. heavy whipping cream
64 pecan halves
1 cup milk chocolate chips
Cut cookie dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350º for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
In a 1-qt. microwave-safe bowl, combine caramels and cream. Microwave uncovered, on high for 2 minutes, stirring once. Spoon onto the center of each cookie; arrange four pecan halves around caramel. In another microwave-safe bowl, melt chocolate chips; stir until smooth. Spoon over caramel. Let stand until set. Yield: 16 cookies.

November 24, 2005

Venison Roast
Ruth McLaren of Shermans Dale, Pennsylvania
1 venison roast (3 to 4 pounds)
10 whole garlic cloves, peeled
2 Tsp. dried rosemary, crushed
1 1/2 Tsp. onion powder, divided
1 Tsp garlic powder
1 Tsp. dried thyme 5 small onions, quartered
1 Tbsp. beef bouillon granules
1 Tsp. browning sauce
2 Tbsp. cornstarch
3 Tbsp. cold water

Cut 10 deep slits in roast; place a garlic clove in each slit. Pierce roast in several places with a meat fork. Combine rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours.
Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325º for 2 1/2 to 3 hours or until a meat thermometer reads 160º. Remove meat and vegetables to a serving platter; keep warm.
Strain drippings into a measuring cup. In a saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 8 servings.

Cinnamon Monkey Bread
4 tubes (7 1/2 ounce each) refrigerated buttermilk biscuits
1/2 cup sugar
2 Tsp. ground cinnamon
1/2 cup butter or margarine melted
1/2 cup packed brown sugar

Cut each biscuit into four pieces; shape into balls. In a small bowl, combine sugar and cinnamon. Roll each ball in cinnamon-sugar. Arrange evenly in a greased 10-in. fluted tube pan. Sprinkle with remaining cinnamon-sugar. Combine butter and brown sugar; pour over the top. Bake at 350º for 35-40 minutes or until golden brown. Cool for 5 minutes before inverting bread onto a serving platter. Yield: 1 loaf.

Pumpkin Cheesecake Bars
2 cups crushed windmill cookies* (about 12 cookies)
1/2 cup butter or margarine melted
4 packages (8 ounce each)cream cheese, softened
1 1/4 cup sugar
1 cup canned pumpkin
1/4 cup whipping cream
3 Tbsp. all-purpose flour
1/2 Tsp. each ground nutmeg, ginger, cinnamon and cloves
1/4 Tsp. salt
1/4 Tsp. vanilla extract
4 eggs
2 egg yolks

TOPPING: 1/2 cup sugar
1 cup pecan halves
2 cups whipping cream
1/2 cup confectioners’ sugar
1/2 Tsp. vanilla extract

Combine cookie crumbs and butter, press into a greased 13-in.x9-in.x2-in. baking dish. Bake at 325º for 8-10 minutes or until set. Cool on a wire rack.
In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cream, flour, spices, salt and vanilla. Add the eggs and yolks; beat on low speed just until combined. Pour over prepared crust. Bake at 325º for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or until chilled.
Sprinkle sugar into a large nonstick skillet. Without stirring, heat over medium-low until sugar is melted. Stir in pecans. Transfer to a piece of greased foil; cool. Break pecans into pieces. In a small mixing bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Spread over chilled cheesecake. Sprinkle with prepared pecans. Cut into bars. Refrigerate leftovers. Yield 2 to 2 1/2 dozen.

Lemon Cake
Betsy Berney, Yutan, NE
1 lemon cake mix
3/4 cup water
1 instant lemon pudding
3/4 cup oil
4 eggs

Mix all together, put into a greased 9x13 pan. Bake 350º for 45 minutes. When cake is done, punch holes in cake with a straw, pour on following glaze while cake is still hot.

Glaze:
2 cups powdered sugar
1/3 cup orange juice
2 Tbsp. oil

Apricot Delight
Linda Lawson, Cedar Bluffs, NE
2 20-oz. cans crushed pineapple
2 small boxes apricot jello
1 1/3 cups sugar
1 8-oz. pkg. cream cheese
1 8-oz. Cool Whip
10 Tbsp. milk

Boil pineapple, do not drain...Mix in sugar and jello boxes, mix well, turning heat to lower setting to make sure sugar and jello are cooked and mixed well. Pour into a bowl, and let it chill, do not let it set...Just before it is ready to set, blend in the cream cheese and cool whip and milk, blend well, let chill and set... makes a large bowl, and just great for holidays...Also use red or green jello to make it colorful for the holidays.

Oyster Crackers Snack
Linda Lawson, Cedar Bluffs, NE
12 or 16 oz. package of oyster crackers
1 pkg. of Hidden Valley Ranch buttermilk salad dressing mix
1/4 Tsp. lemon pepper
1 Tsp. dill weed
1/4 Tsp. garlic powder
1 cup oil

Combine Hidden Valley Ranch, with oil, and all above ingredients, mix well, put your package of oyster crackers in a 9x13 pan, and pour mixture over crackers to coat them. Place in a warm oven for 15 to 20 minutes, toss them once or twice to coat while in oven, let them cool, and keep in a close container, or zip lock, great snack for kids and the whole family.

November 10, 2005

Homemade Summer Sausage
Joyce Gustafson, Lyons, NE
5 lb. lean ground beef
3 Tbsp. curing salt
2 Tsp. smoked seasoning
2 1/2 Tsp. mustard seed
2 1/2 Tsp. course ground pepper
2 Tsp. garlic salt
1 1/2 cup water
Mix - knead like bread. Refrigerate (I put foil over it). Each morning take out & knead again. On third morning bake at 140º-150º for 8 hours. Make into long rolls. Usually 3-4. I time it so it goes in oven before going to bed and it’s ready in the morning. Cool. Wrap & freeze or use immediately.

Poppy Seed Bread
Linda Lawson, Cedar Bluffs, NE
3 cups flour
3 eggs
1 1/2 Tsp. baking powder
1 1/8 cup oil
1 1/2 cup milk
1 1/2 Tsp. vanilla
1 1/2 Tsp. salt
1 1/2 Tsp. butter flavoring
2 1/2 cups sugar
1 1/2 Tsp. almond flavoring
2 Tsp. poppy seed
Mix all ingredient together, with the mixer for about 2 minutes. Bake at 350º for 1 hour.

Glaze: 1/2 Tsp. butter flavoring 1/4 cup orange juice 1/2 Tsp. almond flavoring 1 cup powdered sugar 1/2 Tsp. vanilla

Mix all those for glaze, together and pour over warm bread, keep basting until all used. Makes 2 loaf pans, or 4 mini loaf pans.

Pumpkin Pancakes
Hot Cider Syrup:
3/4 cup apple cider or juice
1/2 cup packed brown sugar
1/2 cup corn syrup
2 Tbsp. butter or margarine
1/2 Tsp. lemon juice
1/8 Tsp. ground cinnamon
1/8 Tsp. ground nutmeg

Pancakes:
1 cup all-purpose flour
1 Tbsp. sugar
2 Tsp. baking powder
1/2 Tsp. salt
1/2 Tsp. ground cinnamon
2 eggs, separated
1 cup milk
1/2 cup cooked or canned pumpkin
2 Tbsp. vegetable oil

In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.

For pancakes, combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.

Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with the syrup. Yield: 15 pancakes (1 cup syrup).

Walnut-Date Pumpkin Pie
1 cup all-purpose flour
1/2 cup cold butter or margarine
1 cup packed light brown sugar, divided 2 eggs
1 Tsp. ground cinnamon
1/4 Tsp. ground cloves
1 cup cooked or canned pumpkin
1 cup evaporated milk
1/2 cup finely chopped dates
1/3 cup chopped walnuts, toasted
Whipped cream

In a food processor, combine the flour, butter and 1/3 cup brown sugar. Cover and pulse until the mixture resembles coarse crumbs. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350º for 5 minutes; cool on a wire rack.

In a mixing bowl, beat the eggs, cinnamon, cloves and remaining brown sugar. Beat in the pumpkin and milk. Stir in the dates and walnuts. Pour into the crust. Cover edges loosely with foil

Bake at 350º for 55-60 minutes or until a knife inserted near the center comes out clean. Cool for 2 hours on a wire rack. Refrigerate until serving. Serve with whipped cream. Refrigerate leftovers. Yield: 6-8 servings.

Venison Chili Con Carne
Prep: 20 min. Cook: 1 hour Kim Vaughn of Hampton, Virginia
1 pound bulk hot italian sausage
1 large onion, diced
1 medium sweet red pepper, diced
2 pounds venison steak, cut into
2 Tbsp. olive oil
1 1/2-inch cubes
1 can (28 ounces) crushed tomatoes
1 can (14 1/2-ounces) beef broth
1/2 cup tomato paste
1 Tbsp. brown sugar
2 Tsp. ground cumin
2 Tsp. chili powder
1 Tsp. dried oregano
1/2 Tsp. crushed red pepper flakes
Salt and pepper to taste
1/4 cup minced fresh parsley
Hot cooked rice
In a dutch oven, cook the sausage, onion and red pepper over medium heat until meat is no longer pink; drain and set aside.

In the same pan, brown venison in oil; drain. Add the tomatoes, broth, tomato paste, brown sugar, cumin, chili powder, oregano, pepper flakes, salt, pepper and sausage mixture. Simmer, uncovered, for 1 to 1 1/2 hours or until venison is tender. Stir in parsley. Serve over rice. Yield: 6 servings.

Venison Taco Pie
Prep: 10 min. Bake: 25 minutes
Karen Witman, Pennsylvania
1 Lb. ground venison
1 can (11 ounces) Mexicorn, drained
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
1 tube (7 1/2 ounces) refrigerated buttermilk biscuits
1 cup (4 ounces) shredded cheddar cheese

In a large skillet, cook venison over medium heat until no longer pink, drain. Stir in the corn, tomato sauce and taco seasoning, keep warm.

For crust, press biscuits onto the bottom and up the sides of an uncreased 9-inch pie plate. Bake at 350º for 5 minutes. Spoon venison mixture into crust. Sprinkle with cheese. Bake for 20-25 minutes or until filling is bubbly and biscuits are golden brown. Let stand for 5 minutes before serving. Yield: 6 servings.

Your Turn Elly Mae recipe pantry is rapidly running out of goodies to pass on. We’re calling on readers to submit their own personal favorites to pass on for review by their peers. Just jot down a recipe or two and send your entry to The Panorama, P.O. Box 88, Tekamah, Nebraska 68061 or e-mail to beaver@huntel.net. If we print it, you’ll receive full credit (and our thanks) for your contribution. -- Editor.

October 27, 2005

Bread Pudding Bars
Linda Lawson, Cedar Bluffs, NE

1 1/2 loaf of bread, tear into small pieces
1 qt. milk (4 cups)
2 eggs
2 cups sugar
1 Tsp. nutmeg (optional)
3 Tsp. cinnamon or more to taste
1 Tsp. vanilla

Mix in large bowl, all the above, and let it stand for about 15 minutes put in a 9x13 pan, buttered. Sprinkle cinnamon sugar lightly on top. Bake at 325º for about 1 hr. 15 min. Cut into bars after cool, can be left out, or refrigerated overnight.

Cherry Brownies
Linda Lawson, Cedar Bluffs, NE

1 German chocolate cake mix
2 eggs
1 Tsp. almond flavoring
1 can cherry pie filling

Cream together cake mix and leave cherry pie filling for last, blend in well. Spread in flat sheet pan, 11x14 or larger. Bake at 325º for about 20 to 25 minutes

Frosting: 1 1/2 cup sugar
6 Tbsp. milk
6 Tbsp. butter or margarine

Bring to a boil, add 2 cups choc. chips, stir till melted and quickly spread on top of brownies, or can be without frosting also, cut into bars after cooled.

Pronto Salad
Sandee Camp, Fremont, NE

8 thin onion sliced
1 can large black olives, drained
2 large tomatoes, diced
2 large cucumbers, thinly sliced
1/4 cup of your favorite Italian dressing

Mix all ingredients. Chill well. Serve with a casserole or burgers off the grill.

Quick & Easy Hamburger Casserole
Sandee Camp, Fremont, NE

1 1/2 lbs. hamburger
1 med. chopped onion
Brown hamburger, onion, salt & pepper to taste.

2 cans cream of mushroom soup mixed with 1 1/2 cups milk. Add 3 tablespoons butter, 16-oz. cooked noodles, 1 teaspoon seasoning salt.

Mix all ingredients and place in a buttered casserole dish. Bake at 350º for 30 minutes. Then add 1 cup grated cheddar cheese, sprinkled over top. Bake until cheese melts.

Halloween Caramel Apples
Prep: 30 min. + chilling

1 package (11 1/2 ounces)
2 Tbls. shortening
2 packagesmilk chocolate chips (14 ounces each)
caramels
1/4 cup water
8 large tart apples
8 popsicle sticks
3 to 4 Butterfinger candy bars (2.1 ounces each), coarsely crushed room temperature

In a microwave-safe bowl, melt chocolate chips and shortening; set aside. In another microwave-safe bowl, microwave the caramels and water, uncovered, o n high for 1 minute, stir. Heat 30-45 seconds longer or until caramels are melted.

Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry apples. Insert a popsicle stick into each; dip into caramel mixture, turning to coat.

Place on prepared pan. Drizzle with melted chocolate. Sprinkle with crushed candy bars. Refrigerate until set. Remove from refrigerator 5 minutes before serving; cut into wedges. Yield: 8 servings.

Spooky Joes Prep/Total Time: 20 min.

2 pounds ground beef
2 cans condensed tomato soup, undiluted(10 3/4 ounces each)
1 Tsp. onion salt
2 cups (8 ounces) shredded cheddar cheese
8 hamburger buns, split
8 slices cheddar cheese

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup and onion salt; heat through. Stir in shredded cheddar cheese until melted. Spoon about 1/2 cup onto the bottom of each bun. Cut cheese sliced with 2 1/2 in. Halloween cookie cutters; place over beef mixture. Serve with bun top on the side. Yield: 8 servings.

October 13, 2005

Sweet Potato Custard Pie
1 small sweet potatoes, peeled and chopped
3/4 cup marshmallow creme
1/2 cup butter or margarine cubed
1 can (5 ounces) evaporated milk
3 eggs
1 teaspoon vanilla extract
1/4 Tsp. almond extract
3/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 Tsp. ground cinnamon
1/8 Tsp. ground nutmeg
1 unbaked pastry shell (9 inches)
1/2 cup whipped topping

Place the sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender. Drain potatoes and place in a large mixing bowl; mash. Add marshmallow creme and butter; beat until smooth. Add milk, eggs and extracts; mix well. Combine sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture until well blended. Pour into pastry shell.
Bake at 350º for 45-50 minutes or until a knife comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers. Yield: 8 servings.

Pumpkin Chip Cupcakes
1 cup all-purpose flour
3/4 cup whole wheat flour
1 Tsp. baking powder
1 Tsp. baking soda
1/2 Tsp. salt
1/2 Tsp. ground cinnamon
1/4 Tsp. ground nutmeg
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup honey
1/3 cup water
1/2 cup chopped walnuts
1 cup miniature chocolate chips
FROSTING: 1 package (8 ounces) cream cheese, softened 1/4 cup butter or margarine, softened ,1 Tsp. vanilla extract 2 cups confectioner’s sugar

In a large bowl, combine the first seven ingredients.
Combine the eggs, pumpkin, oil, honey and water; mix well.
Stir into dry ingredients just until combined; fold in walnuts and chocolate chips.
Fill greased or foil-lined muffin cups three-fourths full. Bake at 350º for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioner’s sugar until smooth. Frost cooled cupcakes. Yield: 15 cupcakes.

Hearty Fall Beef Stew
Sandee Camp, Fremont, NE

1 1/2 lbs. beef stew meat
2 Tblsp. salt
1/2 Tsp. pepper
1 medium onion, chopped
2 stalks celery, chopped
4 medium potatoes, peeled
6 large carrots, washed & chopped into 1” chunks cut into 1” slices
(2 Tblsp. corn starch mix into1/2 cup of water - add to finished stew to thicken)

In 6 qt. pan add 1 tablespoon vegetable oil, add stew meat (cut into cubes), add chopped onion. Brown meat. Fill pan 1/2 full with water. Bring to a boil then cook over low heat for 1 1/2 hours. Add celery, carrots cook 30 minutes, add chopped potatoes, salt, pepper cook 20 more minutes turn heat up and add corn starch mixture stirring constantly until stew starts to thicken. Serve in bowls. Makes a good football supper.

Molded Cucumber Salad
Ruth Sick, Hooper, NE

2 (3-oz.) boxes Lemon jello, (can use sugar free if desired)
1 1/2 cup boiling water
1 1/2 cup. cold water
1 chopped cucumber. (I peel, quarter lengthwise, and remove seeds. Cut each strip into 3 or 4 strips, and then slice across the width.)
1/4 cup chopped onion
1/3 cup sour cream (can use low-fat)
1/3 cup plus 2 Tbsp. Miracle Whip or equivalent.
Dissolve jello in the boiling water. Leave set until completely dissolved. Add the cold water and chill til partially set. Meanwhile, prepare cucumber and onion. Mix together in small bowl and chill until needed. Measure and mix together the sour cream and miracle whip, and chill til needed.
When jello is partially set, whisk in the sour cream mixture until smooth and creamy. Add the cucumber and onion and mix well to distribute. Chill until firm. Can leave in same bowl you mixed it in or you can pour into a mold. Enjoy!

Zucchini Pie
Dorothy Hamik, Fremont, NE

3 cups zucchini peeled & sliced
2 Tbsp. lemon juice
1 cup sugar
1 Tsp. cinnamon
3 Tbsp. flour
Unbaked pie crust
9” pie pan. 325º 1 hour.
Peel zucchini remove seeds & pulp them slice & sprinkle with lemon juice. Mix sugar cinnamon & flour & add to zucchini. Put into an unbaked pie pan shell. Put on crust.

Vegetable Soup
Dorothy Hamik, Fremont, NE

1/4 Tsp. garlic salt
1 1/2 lbs. hamburger
1 large onion
Fry until brown.
1 can 46-oz.l V-8 juice
1 can mushroom soup
1 pkg. frozen vegetables
Just a little salt & pepper to taste. Boil all together till done.

Zucchini Cookies
Dorothy Hamik, Fremont, NE

1/2 cup butter
1 egg
1 cup zucchini grated
1 Tsp. cinnamon
1 cup raisins
1 Tsp. vanilla
1 cup sugar
2 cups flour
1 Tsp. soda
1/2 Tsp. cloves
1 cup nuts
1/2 Tsp. salt
Mix all together & drop on greased cookie sheet with a spoon. Bake 325º. They stay moist.

4 - 3 - 2 - 1 Coleslaw or Cucumber Dressing
Dorothy Hamik, Fremont, NE
5 Tbls. sugar
3 Tbls. vinegar
2 Tbls. oil (vegetable)
1 Tsp. salt
Mix pour over 1 head of shredded cabbage or sliced cucumbers. Let stand 3 hours & serve.

Apple Dip Dorothy Hamik, Fremont, NE

6-oz. cream cheese
3/4 cup brown sugar
1 Tsp. vanilla
Mix ingredients well. Dip with apple slices.

Potato Chip Cookies or Corn Flakes
Dorothy Hamik, Fremont, NE

1 cup butter or margarine
1 cup white sugar
2 eggs, beaten
1 Tsp. vanilla
2 1/2 cups flour
1/2 Tsp. salt
1 Tsp. baking soda
2 cups coarsely crushed potato chips or corn flakes
6 oz. pkg. butterscotch chips
Cream sugar & margarine until light add eggs & vanilla. Sift dry ingredients together & mix into creamed mixture. Add butterscotch chips. Fold in potato chips carefully (try not to break them). Chill, roll into balls or drop by teaspoon on greased cookie sheet. Bake 375º for 10 to 15 minutes. One cup of chopped nuts may be added. Enjoy.

Chocolate Zucchini Bread
Dorothy Hamik, Fremont, NE

Blend together:
2 cups grated zucchini
3 eggs, beaten
2 cups sugar 1 cup oil
Add mixture to:
3 cups sifted flour
1 Tsp. salt
1 Tsp. soda
1 Tsp. cinnamon
1/2 Tsp. baking powder
1/2 cup cocoa
Beat together. Divide into 2 greased & floured loaf pans. 1 hour at 350º. *Add nuts or raisins if you want.

Spaghetti Casserole
Dorothy Hamik, Fremont, NE

1 lb. hamburger
1 can spaghetti sauce
1 can pork & beans
2 cups cooked spaghetti
Brown hamburger & drain grease. Add sauce & beans, simmer. Cook spaghetti & add to mixture. Bake in oven 30 minutes at 300º.

Squash Relish - Yellow Crookneck
Frieda Marshall, New Llano, LA.

8 cups squash, diced or sliced
2 cups green bell pepper, diced
2 cups onion, diced 1 jar pimento, medium or large
Soak squash in 3 qts. or water and 2/3 cup salt for 1 HOUR.
1. Drain squash, DO NOT RINSE.
2. SYRUP
3 cups sugar 2 cup white vinegar
1 Tsp. whole mustard seed
Bring syrup to boil & add squash & vegetables. Bring back to boil. Put in sterilized jars & seal. This relish is good on pinto beans.

Excellent Refrigerator Pickles
Janet King, Tekamah, NE

4 cups sugar
4 cups vinegar
1/2 Tsp. salt
1 1/3 Tsp. turmeric
1 1/3 Tsp. celery seed
1 1/3 Tsp. mustard seed
3 onions, sliced thin
Also cumbers sliced thin
Mix sugar, vinegar & spices together. Do not heat. This syrup is cold. Wash & sterilize 3 peanut butter jars (I use an ice cream bucket). Slice onion in each jar, wash & slice enough cucumbers to fill jar. Stir syrup well & pour over cucumbers & onions. Screw on lids, refrigerate 5 days before using. Keep in refrigerator until ready to serve. Stays crisps & very tasty. They have been stored up to 9 months.

Apple Pudding
Janet King, Tekamah, NE

Cream very well:
2 cups sugar 1 stick butter
2 eggs
Add:
4 cups chopped apples
1 cup nuts
Sift & Add:
2 cups flour, sifted first
2 Tsp. soda
2 Tsp. cinnamon
2 Tsp. nutmeg
1 Tsp. salt
Pour into buttered & floured 9x13 pan. Bake 350º for 15 minutes & then 325) for 25 minutes.
Topping:
1 cup sugar
1 stick oleo
1 cup half & half
1 Tsp. vanilla.
Cook until thickened some. I put in jar & then serve warm over cake.

Amish Sauerkraut Salad
Janell Carson

1 27-oz. jar sauerkraut
1 large onion, chopped
1 green pepper, chopped
1 cup cider vinegar
1 cup sugar
Combine vinegar and sugar in a saucepan and bring to a boil. Let cool. Pour over kraut mixture.

Cowboy Cabbage
Janell Carson

1 medium head cabbage finely shredded
1 onion finely chopped
1 cup bacon fat
Salt and pepper to taste
Melt bacon fat over medium heat. Add cabbage and onion; cover and cook until veggies are soft, stirring occasionally. Add salt and lots of pepper, stir and serve.

Cake Mix Cookies
Doreen Heisterkamp, Onawa, IA

Yellow cake mix
2 eggs
1/2 cup vegetable oil
Preheat over to 350 degrees, mix together the above ingredients. Drop by rounded teaspoons onto un-greased cookie sheet. Bake 10-11 minutes, cool & frost with chocolate or fudge cake frosting.

Love This Cheesecake
Doreen Heisterkamp, Onawa, IA

1 ready made graham cracker crust
1 can cherry pie filling
1 8-oz. cream cheese softened
1 14-oz. Eagle Brand condensed milk
1/3 cup real lemon juice
1 Tsp. vanilla
With electric mixer blend the cheese, milk, lemon juice and vanilla until smooth. Pour into pie shell, top with cherry pie filling and refrigerate 3-4 hours.

White Chocolate Pound Cake
Janell Carson

6 ounces white chocolate, melted and slightly cooled
1 18.25-oz. plain white cake mix
8 Tbsp. butter, melted
1 cup whole milk
3 large eggs
1 Tsp. vanilla extract
1/2 Tsp. almond extract

Place all ingredients in mixing bowl and beat on low for one minute, scraping sides. Increase mixer speed to medium, beat two minutes.
Divide batter evenly among 4 greased & floured 8-inch disposable loaf pans. Bake in preheated 350º oven 40-45 minutes until center spring back. (Toothpick test doesn’t work on this). This cake makes a delicious base for strawberry shortcake.

Crock-Pot Short Ribs
Janell Carson

Ingredients:
3 to 4 lbs. lean beef short ribs
4 potatoes, peeled and quartered
4 carrots, peeled and quartered
1 onion sliced
1 cup beef bouillon
2 Tbsp. cider vinegar
1 Tbsp. sugar
1 Tbsp. horseradish
1 Tbsp. prepared mustard
2 Tbsp. catsup
1 Tsp. salt

Directions: Brown short ribs on all sides in small amount of fat. Place potatoes, carrots and onions in crock-pot. Place ribs on top of veggies. Mix remaining ingredients and pour over all. Cover and cook on low 6-8 hours. Sauce can be thickened to make good gravy.

Cherry-Pineapple Salad
Frieda Marshall, New Llano, LA

1 can cherry pie filling (21-oz.)
1 can crushed pineapple (20-oz.)
1 large container cool whip
1/2 cup chopped walnuts
Blend (stir) all ingredients & chill overnight.

Vegetable Salad
Shirley Andrews, Fremont, NE

1 can white corn
1 can French-style green beans
1 can baby peas
1 cup chopped celery
1 cup chopped onions
1 medium chopped green pepper
1 small jar chopped pimentos
1 cup sugar
1 cup vinegar
2 Tbls. water
Salt and pepper
Drain each canned vegetable and put in good-sized bowl; add remaining vegetables and set aside. In saucepan, heat sugar, vinegar, and water until the sugar melts. Cool and pour over the vegetables. Season with salt and pepper. Will keep for several weeks in refrigerator and can be frozen.

Salad Dressing
Shirley Andrews, Fremont, NE

1 cup sugar
1/2 Tsp. garlic powder
1 Tsp. mustard
1 Tsp. black pepper
1 can tomato soup
1 cup oil
1 Tsp. celery seed
1/2 cup taragon vinegar
1 Tbls. salt
Blend all ingredients with mixer. Pour into jars or bottles. Refrigerate.

Easy Peach Cobbler
Frieda Marshall, New Llano, LA

DO NOT STIR AT ANY TIME!
1 cup flour
1 cup sugar
1 egg
1 cup milk
2 Tsp. vanilla
1 large can sliced peaches (1 lb. or 13 oz.) or 3 cups of peaches with juice
1 stick butter or margarine melted
Make batter of flour, sugar, egg, milk and vanilla.
In 9x13 pan or oval pan melt butter or margarine. Pour batter over margarine. Do not stir. Spread peaches over batter and bake at 350º for 45 minutes-1 hour.

Mock Strawberry Cheesecake
Marie Nordboe, Ames, NE

1 pkg. (18.25-oz.) strawberry cake mix
2 cups sour cream
2 eggs
1/3 cup strawberry jam or preserves
Combine cake mix, sour cream, eggs. Fill 24 paper lined muffin cups 1/2 full with batter. Add heaping 1/2 Tsp. of jam to each cupcake. Spoon more batter over top of jam. (Cups should be 3/4 full). Bake 350º for 20-30 minutes. Cool 1 minute, remove from pan. Store in refrigerator. Do not frost. This recipe is delicious without the jam, also. Are better chilled than warm.

Heavenly Hamburger Casserole
Melissa Nordboe, Ames, NE

1 1/2 lbs. Hamburger
1 small onion, chopped
1 can mushroom soup
1/4 cup milk
1 Tsp. salt
1/4 cup catsup
1 8-oz. pkg. cream cheese
2-3 cups cooked macaroni (1 1/2 cups raw macaroni)
Brown & drain hamburger & onion. Mix together soup, milk, salt, catsup & cream cheese. Add to hamburger mixture. Stir in macaroni. Bake uncovered 350º for 30 minutes.

Fruit Topped Cheese Pie
Melissa Nordboe, Ames, NE

1 8-oz. pkg. cream cheese, softened
1/3 cup sugar
1 3/4 cup cool whip topping
1 graham cracker crust
1 cup cherry pie filling
Beat cheese & sugar until creamy. Mix in topping. Spoon into crust. Add pie filling around edge of pie. Chill 3 hours. Garnish with more topping.

Pork Chop Casserole
Marie Nordboe, Ames, NE

6 pork chops 1 can mushroom soup
1 can cream of celery soup
1 pkg. dry onion soup mix
2 cups milk
1 cup raw reg. rice (not minute rice)
Brown pork chops and place in a greased 9x13 pan. Mix together with wisk. Soups, soup mix & milk. Add rice and pour over meat. Cover & bake at 325º for 2 hours. Uncover and bake 30 minutes longer. Excellent with round steak or chicken, also.

Unusual Apple Salad
Marie Nordboe, Ames, NE
2 Snickers candy bars, chopped
2 red delicious apples, sliced
2 granny smith apples, sliced
1/2 or 1 8-oz. container prepared topping
Mix together at least 2 hours before serving. Apples do not turn dark & the taste of the candy bar goes into the apples. You may peel the apple, if you like. May also add bananas right before serving. *I have used chocolate chips & peanuts in place of the candy bars.

Strawberry Shortcake

Sift Together:
2 cups flour
2 Tbsp. sugar
3 Tsp. baking powder
1 Tsp. salt

Cut in fine with pastry blender:
6 Tbsp. shortening

Stir in to make soft dough:
2/3 to 3/4 cup milk

Kneed lightly. Pat 1/2 of dough into well greased 9” round layer pan. Dot with butter. Pat out other half on top. Bake 450º (hot oven) 12-15 minutes. Split layers apart. Spoon sweetened fruit (not chilled) between and on top. Serve warm with whipped or plain cream. Approx. 6 servings.

Rhubarb Crisp

Mix together with fork or pastry blender until crumbly.
1 cup rolled oats
1 cup packed brown sugar
1/2 cup flour
1/2 Tsp. cinnamon/nutmeg
1/2 cup margarine
4-5 cups rhubarb tossed with 1 cup sugar and 3 Tbsp. flour.

In a 9x13 glass baking dish spread the sugar coated rhubarb. Sprinkle on top the above mixture. Bake at 350º until bubbly and browned. Serve warm with cool whip if desired.

Rhubarb Custard Pie

Pastry for 9” pie.
Fill pastry-lined pan with rhubarb custard filling:
Beat slightly 3 eggs.
Add:
2 2/3 Tbsp. milk
Mix together and stir in:
2 cups sugar
4 Tbsp. flour
3/4 Tsp. nutmeg
Mix in:
4 cups cut-up (pink) rhubarb
Dot filling in pan with 1 Tbsp. butter.
Cover with lattice top. Bake until nicely browned in 400º oven 50-60 minutes. Serve slightly warm.

Rhubarb Surprise Pie

1 cup flour
1 3-ounce package strawberry gelatin
1 Tsp. baking powder
1/2 cup flour
1/2 Tsp. salt
1 cup sugar
2 Tbsp. butter
1/3 Tsp. nutmeg
1 egg, beaten
1/4 cup melted butter
2 Tbsp. milk
3 cups rhubarb, cut up

Sift together 1 cup flour, baking powder and salt. Cut in butter, add egg and milk. Mix and press into 9” pie plate. Put rhubarb in pie shell. Sprinkle with gelatin. Combine remaining ingredients and sprinkle overall. Bake in 350º oven for 50 minutes.

Pink Rhubarb Refresher

Cook to a mush in 5 cups of boiling water, 2 lbs. tender pink rhubarb (cut, but not peeled). Press through sieve. Measure juice. For each cup, add 1/3 cup sugar. Stir until dissolved. Chill. For each cup rhubarb juice add 1/2 cup grapefruit juice. Add 1/4 cup lemon juice to entire mixture. Just before serving, add 1 qt. ginger ale. Serves 24.

Rhubarb/Strawberry Jam
Marlene Nelson, Oakland, NE

4 cups rhubarb
3 cups sugar
Put in a large kettle, add a small amount of water (1/4 cup) to keep it from sticking to bottom of pan and boil together for 15 minutes. Gradually add one package of strawberry gelatin, stirring well. Put in jars and seal.

Rhubarb Salad
Margaret Fisher, Magnolia, IA

3 cups diced rhubarb
3/4 cup sugar
1 3-oz. pkg. strawberry or raspberry jello
1 3-oz. pkg. instant vanilla pudding
1 1/2 cups cold milk
8-oz. carton cool whip
Mix rhubarb and sugar together and let set 1 hour. Cook rhubarb on low heat until tender, remove from heat add jello. Stir until syrupy & cool. Mix pudding and milk together and beat until thick. Add cool whip to pudding then add rhubarb mixture and mix all together. Cool.

Double Chocolate Chip Cookies
Mary Shanaham, North Bend, NE

Use Box of Cake Mix
1 devils food cake mix (dry)
1/2 cup margarine, soft
1 Tsp. vanilla
2 eggs
1/2 cup chopped nuts
1 cup chocolate chips
Beat half the dry cake mix, margarine, vanilla & eggs, stir in remaining cake mix, nuts & chocolate chips. Drop dough by rounded teasponfuls - 2” apart - ungreased cookie sheet.
Bake at 350º 10-12 minutes (centers will be soft). Cool, makes 5 dozen.

Microwave Scalloped Potatoes
Vicki Cunard, Mo. Valley, IA

Peel and thinly slice 4 medium potatoes. Arrange in a 3-quart glass casserole. Sprinkle on 1 tablespoon flour, 1 teaspoon salt and 1/4 cup chopped onion. Pour 1 1/2 cups milk over all. Dot with butter. Cover with a glass lid or plastic wrap. Microwave on High for 10 minutes. Stir, re-cover and continue cooking on high for 8 to 10 minutes, or until potatoes are tender. Let stand, covered, for 5 minutes before serving. If necessary, reheat potatoes, covered or reheat for 3 to 4 minutes, or until hot. Optional: Can add ham.

One Dish Breakfast Casserole
Ramona Helms, Onawa, IA

Cut crusts off bread. Butter and put butter side down to fill the bottom of your casserole.
Add layer: Sliced cheese, Chopped Ham
Repeat above 3 layers.
Over the top, pour 4 beaten eggs. 2 cups milk, salt, pepper.
Bake 325º for 1 hour or until middle puffs up. Can prepare for baking night before. This is an excellent dish, especially if you have over night breakfast company.

Butterscotch-Pear Bread Pudding
Linda Moon, Logan, IA

3/4 cup brown sugar (packed) 8 cup cubed bread
1/2 cup unsalted butter, diced 3 ripe bartlett’s, peeled/cubed
2 eggs
1 egg yolk
3 cups milk
1 Tbsp. butter, melted
1 cup whipping cream
1 Tbsp. sugar
2 Tsp. vanilla
1 Tsp. nutmeg
* Might want to add nuts or raisins.
Place brown sugar and 1/2 cup butter in saucepan. Cook over medium heat, stirring constantly, 2 to 3 minutes or until smooth. Remove from heat.
In large bowl, whisk together eggs, egg yolk, milk, cream, vanilla & nutmeg. Whisk in brown sugar mixture with smooth. Add 6 cups bread cubes, pressing down gently to moisten bread. Let stand 30 minutes.
Heat oven to 325º. Butter 3 quart glass baking dish. Pour 1/2 of bread-custard mixture into dish. Arrange pears over mixture. Pour remaining mixture over pears. Spread remaining 2 cups bread cubes evenly over pudding, pressing down slightly to moisten. Brush top bread cubes with melted butter. Sprinkle with sugar.
Bake 1 hour 5 minutes or until top is rich golden brown & center is set. Cool on wire rack. Serve warm with butterscotch sauce. Sauce recipes follows.

Butterscotch Sauce
1/4 cup unsalted butter, chopped
2/3 cup packed brown sugar
1 Tbsp. water
1/3 cup light karo syrup
3 Tbsp. whipping cream
Melt butter in saucepan over medium heat. Add brown sugar, water and syrup. Bring to a boil, boil for 2 minutes, whisking often. Remove from heat, whisk in cream Serve warm.

Chocolate Pecan Ice Cream Dessert
Darlene Thietjo, West Point, NE

1 jar (12 1/4-oz.) caramel ice cream topping
2 milk chocolate candy bars
12 pecan shortbread cookies (crushed)
3 Tbsp. melted butter
1 cup pecan halves toasted, divided (1.55-oz. each) chopped
1/2 gal. butter pecan ice cream (slightly soften)
1/2 gal. chocolate ice cream (slightly soften)
In microwave-safe bowl, combine caramel topping & candy bars. Microwave uncovered on high for 1 1/2 minutes until candy bars are melted stirring every 30 seconds. COOL. Combine cookie crumbs & butter, press into bottom of a greased 10” springform pan.
Chop 1/2 cup pecans, set aside. Spoon half of butter pecan ice cream over crust. Drizzle with 2 Tbsp. caramel sauce, sprinkle with 1/2 cup chopped pecans.
Spread half of chocolate ice cream over top. Drizzle with 2 Tbsp. caramel sauce, sprinkle with remaining chopped pecans.
Spoon remaining butter pecan ice cream around the edge of pan, spread remaining chocolate ice cream in center of pan. Cover & freeze overnight. Carefully run a knife around edge of pan to loosen, remove sides of pan. Top with remaining pecan halves.
Drizzle with 2 Tbsp. caramel sauce. Makes 16-20 servings. Very rich.

Coconut Pecan Cookies
Darlene Thietjo, West Point, NE

1 egg - lightly beaten
1 can 5-oz. evaporated milk
2/3 cup sugar
1/4 cup butter
1 1/3 cup flaked coconut
1/2 cup chopped pecans
Cookie Dough: 1 cup softened butter
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 Tsp. vanilla
2 1/4 cup flour
1 Tsp. baking soda
1 Tsp. salt
4 cup semisweet chocolate chips (divided)
1/4 cup flaked coconut
For frosting, in medium saucepan, combine egg, milk & sugar & butter. Cook & stir over medium heat 10-12 minutes until slightly thickens & mixture reaches 160º. Stir in coconut & pecan set aside.
In mixing bowl, cream butter & sugar. Add eggs one at a time, beat well. Add vanilla. Add flour, baking soda & salt. Gradually add to cream mixture. Stir in 2 cups chips & coconut. Drop by tablespoons 2” apart onto ungreased pan. Bake 8-10 minutes. 350º or until lightly brown. Cool for 10 minutes.
In microwave, melt remaining chocolate chips stir until smooth. Frost cooled cookies, then drizzle with melted chocolate. Makes 6 dozen.

“Mock” Stroganoff
Robin Hollingworth, Fremont, NE

1 pound lean stewing meat
1 can cream of mushroom soup
1 can cream of onion soup or French onion soup
Brown the meat quickly in a very hot dutch oven with a little vegetable oil. Do not flour the stewing meat, just brown the meat until it is browned on all sides. Do not discard the liquid, add the soups, stir and put into your slow cooker, on low for the day.
Serve on steamed rice, baked potato, egg noodles. This dish get better with re-heating and freezes well.

Snake Alley Noodles
Betty Chamberlain, Tekamah, NE

3/4 pound spaghetti
2 Tbsp. dry sherry
1 pound ground pork
2 cloves garlic
3/4 cup green onions
1/4 cup soy sauce
4 Tsp. fresh ginger root
1/8 Tsp. crushed red pepper
1/2 pound cooked baby shrimp
4 Tsp. corn starch
Cook spaghetti, combine soy sauce, sherry, corn starch, and 1 cup water, set aside. Stir-fry pork with ginger root, garlic, and red pepper in hot wok until meat is cooked. Add green onions. Stir fry 1 minute. Add soy sauce mixture, cook and stir until it is slightly thickened. Stir in shrimp and heat through. Pour over noodles and toss to combine.

Danish Kringle
Bonnie Goodrich, Oakland, NE

1 cup of shortening (I use Crisco)
4 cups of flour
1 Tsp. salt
3 Tbsp. Sugar
Mix these as pie crust.
Add
1 pkg. dry yeast in 1/2 cup water
1 cup lukewarm mile
3 egg yolks beaten
Beat eggs, add liquid, add to flour mixture and let stand overnight in cool place. Divide dough in 3 equal parts. Roll each piece into thin strips. Put on a greased cookie sheet, add filling of thickened apricots, prunes, peaches. Place filling in center of rolled out dough, fold dough to middle from each side. Bake 1/2 hour in 350 degree oven. Frost while lukewarm with powdered sugar frosting. This will freeze well before baking. Pop in oven and frost and you have a fast pastry for company.

Meat Dish
Bonnie Goodrich, Oakland, NE

1 flat boneless beef roast. The following ingredients are according to the size of your roast. Cut the beef roast length wise. Take the bottom half and add a layer of sliced ham on the roast. enough ham to cover roast. Next a layer of hamburger. On top of the hamburger a layer of sliced ham and last of all the rest of the beef roast. Tie the meat together with cord very tight. Cook in the oven at a slow heat. Add tomato sauce. I add onion, garlic, salt to the tomato sauce. The meal will melt together. When serving - slice across roast so all meats stay together. If you have any left over it makes great sandwiches.

Apple Pie A La Zing

Pastry for a double-crust pie (9 inches)
4 cups peeled sliced tart apples
2 cups OCEAN SPRAY fresh or frozen cranberries
3/4 cup packed brown sugar
1/2 cup sugar
1/3 cup all-purpose flour
1 Tsp. ground cinnamon
3/4 cup chopped walnuts, optional
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. In a bowl, combine apples, cranberries, sugars, flour, cinnamon and walnuts if desired; toss to coat. Pour filling into bottom crust. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 425º for 50 minutes or until golden brown. Cover edges with foil if they begin to brown too quickly. Yield: 8 servings.

Chicken Casserole
Betty Chamberlain, Tekamah, NE

Cook 4-5 chicken breasts, cut into bite size pieces and place in a 9x13 inch casserole dish, save broth. Mix and heat 1 can cream chicken soup and 1 can cream celery soup. Add 1 cup sour cream to soup mixture and 2 Tablespoons chopped onion. Put over the chicken in casserole dish. Bring to boil 1 1/2 cups chicken broth and 1 stick butter, add 1 box stove top dressing. Stir to combine. Put this on top of casserole. Bake 350º for 30 to 35 minutes.

Scalloped Corn
Betty Chamberlain, Tekamah, NE

1 can whole kernel corn, undrained
1 can creamed corn
6 oz. pkg. Velveeta cheese
1 cup uncooked macaroni
1 stick butter
Mix all ingredients together. If using the oven spray casserole dish and mix in that. Bake 1 hour at 350 degrees. Cover 1st hour and uncover last 1/2 hour. If using crock-pot, put all ingredients in the crock-pot and cook on low for 3 hours.

Micro-Wave Apple Pie
Betty Chamberlain, Tekamah, NE

6 to 7 large granny smith apples peeled and sliced
1 cup sugar (1 use Splenda)
3 heaping Tbsp. flour
1 Tsp. cinnamon Dash or 2 of nutmeg
Mix apples, sugar and spiced together and put into a pastry lined glass pie plate, top with butter, put a top crust on, make slits in crust and put in microwave on high for 15 to 20 minutes or until filling is bubbling and apples are tender. (I always put wax paper under my pie plate to catch spills) transfer pie to regular pre heated oven (425-450 degrees) to brown crust.

Pie Crust:
4 cups flour
1 Tbsp. sugar
1 Tsp. salt
1 3/4 cup butter flavored Crisco
Mix together in small bowl:
1 Tbsp. vinegar 1 large egg
1/2 cup water
Chill dough for 1/2 hour. This makes enough dough for 5 pie crusts. You can flatten out into single pie crusts and freeze for further use.

Spanish Rice
Robin Hollingworth, Fremont, NE

1 package spanish rice side dish
1 14-oz. can diced tomatoes
1 pound hamburger
1 package taco seasoning
Brown the hamburger, drain the excess fat and water. Sprinkle the taco seasoning over the browned meat, do not add the water the taco seasoning calls for.
Drain the diced tomatoes, reserving the tomato juice to make up the water required for the rice side dish.
Prepare the rice side dish according to package directions using the tomato juice, water.
When the side dish is finished cooking, add the drained tomatoes and the seasoned hamburger, mix thoroughly.
I use this to stuff enchiladas, which I place in a glass baking dish, top with salsa, bake for 30 minutes, covered with foil in a 325º oven. When I serve them I sprinkle shredded cheese over them.
I also just serve this alone on its own, with shredded cheese. It freezes well. Leftovers are wonderful.

Coconut Bars
Carol Thompson - Norfolk, NE

Part 1
Melt 1/2 cup of butter in 9x13 pan. Add 2 cups graham cracker crumbs and mix well. Pat in pan and bake 10 minutes in 350 degree oven.
Combine 1 can sweetened condensed milk with 2 cups flaked coconut and spread evenly over crumbs. Bake 15 minutes in 350 degree oven.
Part 2
Combine 1 1/2 cups brown sugar, 6 Tbsp. cream and 1/4 cup butter. Bring to a rolling boil for one minute. Remove from heat and add 3/4 cup chocolate chips. Stir until melted. Spread on coconut mixture.
Delicious bars!

Broccoli-Nut Casserole
Naomi Hinkel, Pisyah, IA

2 10-oz. pkgs. frozen chopped broccoli
1 can cream of mushroom soup
1 cup mayonnaise
3/4 cup chopped peanuts or cashews
2 eggs, well beaten
1 medium onion, chopped (or 1 1/2 Tsp. dehydrated)
1 cup grated sharp cheese
1/3 stick butter or margarine
2 cups bread crumbs
Cook broccoli according to package directions; drain. Combine broccoli with the soup, mayonnaise and nuts. Add the eggs and onion and blend well. Spoon mixture into a greased 2-qt. casserole. Sprinkle the cheese on top.
Melt the butter or margarine and toss with the bread crumbs. Scatter over top of cheese. Place in 350-degree oven for 30 to 35 minutes. Serves 6 to 8.

Red Lobster Cheese Biscuits
Mary Scheer - Arlington, NE

Dough:
1 1/4 lbs. Bisquick
3-ozs. freshly shredded cheddar cheese
11 oz. cold water
Mix together until dough in firm. Bake 375º for 10-12 minutes (use a small scoop & place on pan lined with baking paper.
Spread:
1/2 cup melted butter
1/8 Tsp. onion powder
1 Tsp. garlic powder 1/8 Tsp. dried parsley
1/4 Tsp. salt
Brush baked biscuits w/spread.

Your Turn
Elly Mae’s recipe pantry is rapidly running out of goodies to pass on. We’re calling on readers to submit their own personal favorites to pass on for review by their peers.
Just jot down a recipe or two and send your entry to The Panorama, P.O. Box 88, Tekamah, Nebraska 68061 or e-mail to beaver@huntel.net. If we print it, you’ll receive full credit (and our thanks) for your contribution. -- Editor.

Buffalo Chili
Nancy Jackson, Omaha, NE

2 lbs. bison burger 1 clove garlic (1/2 tsp. minced)
1 can tomato juice 1 quart tomatoes (canned), chopped
1 Tsp. paprika 1 Tbsp. sugar
3-4 Tbsp. chili powder 3 - 16 oz. cans kidney beans
1 1/2 large onions, chopped 2 green peppers, diced
2 Tbsp. or so fresh or frozen chili peppers, chopped or 1 1/2 Tsp. dried, crushed red peppers (spice section)
Brown burger. Put cooked chopped tomatoes in large pot/kettle. Add tomato juice, burger and other ingredients and cook on low to medium heat, stirring frequently, for about an hour or so. There will be no grease as bison is very low in fat as well as in cholesterol.

Chicken Wings
Joan Barger, Tekamah, NE

Arrange 3 lbs. or more of chicken wings in shallow pan.
Combine :
1 stick of butter 1 cup soy sauce
1 cup brown sugar 3/4 cup water
1 1/2 Tsp. dry mustard
Heat until the butter melts. Cool awhile & then pour over chicken wings & marinate several hours or overnight. Turn chicken wings over once or twice while marinating. Bake 1 1/4 to 1 1/2 hours at 325º. This is great for outdoor eating or a buffet.

Au Gratin Potatoes
Mary Scheer - Arlington, NE

2 lbs. frozen hashbrowns 1 can cream of celery soup
1 can cream of potato soup 1/2 cup sour cream
1 cup cheddar cheese
Mix all together & bake at 350º for 1 hour.

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