GlenFields Cookbook - Tried and True Recipes

Tried and True RECIPES

Main DISHES

BAKED FRIED CHICKEN

From the Ki tchen of: DOROTHY JOHNSON

INGREDIENTS

• Chicken - lots of chicken, cut into pieces (legs, thighs, etc.)

• Flour - enough to coat the amount of chicken

• Garlic powder

• Vegetable oil

Memories to Savor

DIRECTIONS

Roll each piece of chicken in flour and fry in a cast iron skillet using vegetable oil. Brown each piece and place in roaster for baking. Sprinkle each layer of chicken with garlic powder. Cover the roaster and place in oven. Bake at 350 degrees approximately one hour or until chicken is done. May need to bake longer.

Chicken was always Ben’s favorite. He liked helping, which meant he oversaw the process. Ben wanted all the chicken, but mom was able to get him to share as she would make the roaster full of chicken. To this day Ben still LOVES his chicken. Fried, baked . . . just lots of chicken.

THE BEST EGG ROLLS

From the Ki tchen of: SOFIA NOLING

INGREDIENTS

• 1 head cabbage (sliced) or 1/2 red cabbage and 1/2 green cabbage

• Egg roll wraps

• 4 carrots, shredded

• 1 lb. ground pork (or sausage pork)

• 1 lb. ground beef

• 1 C. onion, diced

• 1 - 3 cloves garlic, chopped small

• 1 C. spring onions

• 1/2 C. cilantro (optional)

• Salt and pepper

Memories to Savor

DIRECTIONS

Slice cabbage and shred carrots. Set aside. Brown beef and season to taste. Cook ground pork or sausage pork. If using sausage pork, there is no need to season. Set aside. Sauté the onions and garlic until fragrant. Combine the cabbage, carrots, and meats together with the sautéed onions and garlic. Cook for at least 10 minutes or until the vegetables are wilted but not overcooked. Cook cilantro and spring onion for just one minute. Salt and pepper to taste. Set aside to cool before wrapping in egg roll. Deep fry egg roll until golden brown. Put it upside down to drain excess oil on a strainer with paper towel. Enjoy!

HOW TO WRAP AN EGG ROLL: Start with the corner and put filling in the middle. Roll from the corners, making sure that the filling is tucked in as you roll. Then fold the sides (right and left). Then dab a little water at the end of the corner to close the wrap.

This recipe is from my mom. She would do this on special occasions and special events like birthdays, christenings, or just when relatives would come over. Whenever I make this recipe, it reminds me of home and the warmth every time we would eat together as a family.

BROILED SPAM BURGER

From the Ki tchen of: DOROTHY SCHWARZROCK

INGREDIENTS

• 1 can Spam

• 2 T. chopped onion

• 2 T. chopped celery

• 2 T. chopped olives

• 1 C. shredded cheese

• ¼ C. Miracle Whip

• Hamburger buns

DIRECTIONS

Grate Spam into large bowl. Add onions, celery, olives, and shredded cheese. Add 1/4 C. Miracle Whip, enough to moisten. Spread on hamburger buns (that are cut in half). Put under broiler for a few minutes, until light brown. Watch so they don’t burn.

Memories to Savor

This was often made when Dorothy had friends, neighbors, and family over. She served this after a night of playing cards. It was often the midnight lunch, along with egg coffee.

CALIFORNIA BLEND CASSEROLE From the Ki tchen of: BETTY MAHNKE

INGREDIENTS

• 2 lbs. hamburger, browned

• 1/2 C. onion

• 1 (16 oz.) pkg California blend vegetables

• 1 layer American cheese slices

• 2 cans cream of mushroom soup

• 1 box Stove Top stuffing prepared to directions

Memories to Savor

DIRECTIONS

Brown hamburger with onion, drain. Place hamburger in a greased 9x13 pan. Layer frozen vegetables over hamburger. Then layer with cheese slices. Spread soup over cheese and top with stuffing. Bake 1 hour at 350. NOTE: May use 3 cups of cooked and diced chicken instead of hamburger. Then use cream of chicken soup instead of mushroom soup.

Betty used to make this during her Christmas celebration with coworkers and fellow nurses. She used to have around 25 coworkers to her house to celebrate holidays. Betty would make all the food, along with special holiday slushies. Everyone would stay to celebrate after having her special slushies.

CHOW MEIN HOTDISH

From the Ki tchen of: DALE BREUER

INGREDIENTS

• 1 lb. hamburger

• 1 onion

• 1 C. uncooked rice

• 1 can mushroom soup

• 4 C. water

• 1 bunch celery

• 1/2 to 1 small bottle of soy sauce (depending on how strong you want it)

• 2 T. packed brown sugar

Memories to Savor

DIRECTIONS

Brown hamburger with onion. Put in roasting pan. Add rice, soup, celery, soy sauce, water, and brown sugar. Stir well. Bake at 350 for 1 hour or longer. May need to add more water. Stir occasionally.

Dale found this recipe in a newspaper and fell in love with it. He would make it for his wife and children quite often. He states that the brown sugar is the most important ingredient as it adds a sweetness to the meal.

CROCKPOT RING BOLOGNA WITH SAUERKRAUT

From the Ki tchen of: MACKENZIE POMPLUN

INGREDIENTS

• 1 lb. bag of sauerkraut or 2 cans

• 1 md. onion, chopped

• 1 md. potato, peeled and grated

• 1 sm. apple, peeled, cored, and finely chopped

• 4 strips cooked bacon, chopped

• 1 T. vinegar

• 2 T. brown sugar

• 1 ring bologna

Memories to Savor

DIRECTIONS

Mix together all ingredients except the ring bologna. Place mixed ingredients in the bottom of the crockpot. Place ring bologna on top. Cover and cook at low-medium for 6 to 8 hours.

My mom would make this for my family after a long day of deer hunting. Hot food after sitting outside always hit the spot. When my mom couldn’t decide what to make for supper, she always made this recipe.

GLAZED HAM BALLS

From the Ki tchen of: ROSIE BRINKMAN

INGREDIENTS

• 1 1/2 lbs. ground ham

• 1 1/4 lbs. ground pork

• 2 eggs, beaten

• 1/2 C. soft bakery bread crumbs

• 1/2 C. chopped onion

• 1/2 C. milk

Glaze:

• 1/2 C. brown sugar

• 2 T. vinegar

• 1 T. mustard

• 1 T. water

DIRECTIONS

Mix together ingredients. Shape into balls. Bake at 350 degrees for 1 hour on a cookie sheet. Put in roaster, add glaze, and heat well. (May double glaze)

Memories to Savor

This recipe was made at Grace Lutheran Church in Brownton for the Fall Festival. This festival would sell quilts and garden goods for a church fundraiser. This was Rosie’s home church.

HAMBURGERS DONE IN OVEN

From the Ki tchen of: BILL DAHLKE

INGREDIENTS

• 1 lb. hamburger

• 1/2 tsp. salt

• 1/2 tsp. pepper

• 1/2 tsp. garlic powder

• 1/2 tsp. onion powder or salt

• 1/2 tsp. Lawry’s seasoning salt

DIRECTIONS

Mix hamburger with the salt, pepper, garlic powder, onion powder and Lawry’s seasoning salt. Mix until well blended. Shape mixture into hamburgers and put on ungreased cookie sheet. Put in preheated 350 degree oven. Bake for 20 - 25 minutes or until they are done.

Memories to Savor

Bill’s son would always make this recipe.

HAMBURGER AND RICE HOTDISH From the Ki tchen of: DEBRA SCHOMMER

INGREDIENTS

• 1 lb. raw hamburger

• 1 can cream of mushroom soup

• 3/4 C. white rice –uncooked

• 1/2 C. water

• Salt and pepper to taste

• Chow Mein Noodles

DIRECTIONS

Brown hamburger until no longer pink. Drain. Preheat oven to 350. Mix the hamburger, soup, rice, water, salt, pepper and water. Place in a greased casserole dish. Bake for 45 minutes. After 30 minutes, sprinkle with Chow Mein noodles and finish cooking.

Memories to Savor

This is a childhood recipe that Deb and her siblings would frequently ask their mom to make.

LUSCIOUS LASAGNA

From the Ki tchen of: JANET STAEMER

INGREDIENTS

• 45 oz. jar Prego spaghetti sauce

• 1 can tomato sauce

• 1 1/2 lbs. lean hamburger – browned

• 1 sm. can sliced mushrooms (optional)

• 4 green pepper

• 1 sm. onion (diced)

• 1 box lasagna noodles

• 3 - 2 C. pkgs shredded cheese each (colby, mozzarella, and cheddar)

• 3/4 C. sour cream

• Garlic pepper to season

Memories to Savor

DIRECTIONS

Combine Prego spaghetti sauce, tomato sauce, hamburger (browned), peppers, onions, and mushrooms in large skillet. Cook on medium heat about 20 minutes. Remove from heat and set aside. Cook lasagna noodles until tender. Lightly grease a 9 x 13 cake pan with butter. Alternate three layers of noodles, prepared sauce, 1 pkg cheese, dabs of sour cream. Sprinkle garlic pepper on top. Bake for 50 minutes at 350 degrees or until browned on top.

This recipe is my own – a family favorite. I make it often for family get-togethers. This is what they always suggest. Didn’t find it in a book or magazine. Just put it together on my own. I substitute sour cream instead of using cottage cheese. It brings a lot more flavor to the dish. My son-in-law brings it to his workplace. It deserves a purple ribbon.

PIZZA BURGERS

From the Ki tchen of: PHYLLIS SENSKE

INGREDIENTS

• 1 lb. hamburger

• 1 md. onion, chopped

• 1 sm. can tomato sauce

• 1/2 tsp. garlic salt

• 3/4 tsp. salt

• Dash of oregano

• Mozzarella cheese, shredded

• Olives, sliced

• 1/4 tsp. pepper

DIRECTIONS

Brown hamburger and onion in a pan. While hamburger is browning, mix together remaining ingredients in a bowl and set aside. Once hamburger is browned, combine the sauce mixture together with the hamburger. Once mixed, spoon onto buns and wrap each in foil. Place in a cake pan or cookie sheet. Bake at 350 degrees for 20 minutes.

Memories to Savor

This pizza burger recipe was something Phyllis made for her family when her kids were growing up.

PIZZA HOTDISH From the Ki tchen of: JAN WORSHEK

INGREDIENTS

• 16 oz. egg noodles

• 1 1/2 lbs. hamburger, browned

• 2 cans (15 oz) pizza sauce

• 1 can cheddar cheese soup

• 1 can mushroom soup

• 1 can mushrooms (optional)

• 1 C. mozzarella cheese, grated (set aside for topping)

Memories to Savor

DIRECTIONS

Mix together 16 oz. cooked noodles and 1/12 lbs. browned hamburger. Heat together pizza sauce, cream of mushroom and cheddar cheese soups and mushrooms. Add sauce to hamburger and noodles. Mix well. Pour into 9 x 13 pan and bake 45 minutes at 350 degrees, uncovered. Add 1 C. mozzarella cheese and bake 15 minutes uncovered. Serve hot.

This is a recipe from my church cookbook. It was made by the Holy Family Catholic School Students. I went to Holy Family Catholic School through 6th grade. This is one of my favorite recipes and I made it often for my brother and myself. I like this recipe because I love pizza.

POTATO LEFSE From the Ki tchen of: ALLEN AND LADONNA TOLLAKSON

INGREDIENTS

• 7 C. potato flakes (Idaho)

• 2 T. Crisco

• 7 C. boiling water

• 2 T. butter

• 1 T. salt

• 2 T. milk

• 2 T. sugar

• 4 C. flour

DIRECTIONS

Mix all ingredients well except for flour. Cool for 1/2 hour. Add flour and mix well. Shape into golf-sized balls, press, and roll out thin. Bake on lefse griddle at 450 – 500 degrees until slightly brown. Wet 2 dish towels (one on counter and one over top) to cool. Once cool, can separate into Ziplock bags or saran wrap. Air is lefse’s worst enemy. Use big rolling pin with lefse cloth. Do not add too much flour when rolling out, as lefse can get tough.

SO-GOOD MEAT LOAF

From the Ki tchen of: MAVIS KOTTKE

INGREDIENTS

• 1 1/2 lbs. ground beef

• 1/2 lb. ground pork

• 1/4 C. finely chopped onion

• 2 tsp. finely chopped celery

• 2 tsp. salt

• 1/2 tsp. poultry seasoning

• 1/4 tsp. pepper

• 1/4 tsp. dry mustard

• 4 slices fresh bread, cubed

• 1/2 C. milk

• 2 eggs

• 1 tsp. Worcestershire sauce

Memories to Savor

DIRECTIONS

Mix meats thoroughly. Add onion, celery, and seasonings. Soak bread cubes in milk. Add eggs and Worcestershire sauce. Beat until well blended. Combine meats and egg mixture. Place in a 9 x 5 x 2 3/4 inch loaf pan, or shape into a loaf and place in shallow baking pan. Cover and refrigerate until 1 1/4 hours before meal time. Bake at 350 for 1 1/4 hours. Yield: 8 servings.

This meatloaf is a recipe that Mavis loves because it is easy, tastes amazing, and she frequently made it for her family.

SWISS HAM RING-AROUND

From the Ki tchen of: LYLE BREN

INGREDIENTS

• 1 T. butter or margarine, softened

• 1/4 C. chopped parsley, or 2 T. parsley flakes

• 2 T. finely chopped onion, or 1 1/2 t. instant minced onion

• 2 T. mustard

• 1 tsp. lemon juice

• 1 1/2 C. (6 oz) shredded Swiss cheese

• 1 C. fresh or frozen chopped broccoli, cooked and drained

• 1 C. diced cooked ham

• 1 can (8 oz) Pillsbury

Refrigerated Quick Crescent Dinner Rolls

DIRECTIONS

In large mixing bowl, combine butter, parsley, onion, mustard, and lemon juice. Blend well. Add cheese, broccoli, and ham; mix lightly. Set aside. Separate crescent dough into 8 triangles. On a greased cookie sheet, arrange triangles in a circle with bases overlapping. (The center opening should be about 3 inches in diameter and the points should be toward the outside.) Spoon ham filling in a ring over bases of triangles, about 1/3 C. per triangle. Fold points of triangle over the filling and tuck under the bases at the center of the circle. Bake at 350 degrees for 25 - 30 minutes until golden brown. Serve hot.

1 C. diced luncheon meat may be used for ham. Reheat, loosely covered, on cookie sheet at 350 degrees for 10 to 15 minutes. Serves 6 - 8. To make ahead, prepare, cover, and refrigerate for 2 to 3 hours. Bake 30 - 35 minutes.

INGREDIENTS

• 1 1/2 lb. hamburger, drained

• 1 can green beans

• 1 can cream of mushroom soup

• 1 pkg. tater tots

• 1 can cheddar cheese

Memories to Savor

DIRECTIONS

Brown hamburger, drain, and put in 9 x 13 pan. Add green beans on top of hamburger. Put cream of mushroom soup on top of green beans. Put a layer of tater tots on top of soup. Bake at 350 degrees for 45 min. until crisp. Put cheddar cheese on top of tater tots. Put back in oven at 350 degrees until cheese melts.

He picked this because it is his all-time favorite dish to eat.

ZUCCHINI CASSEROLE From the Ki tchen of: DOROTHY ROSE

INGREDIENTS

• 2 qt. diced zucchini (do not peel off the skin)

• 1 large, chopped onion

• 1 C. sliced carrots

• 1 1/2 lbs. lean hamburger

• 1 (7 oz.) pkg. seasoned stuffing croutons

• 1/2 C. melted butter

• 1 can cream of chicken soup

• 1 C. sour cream

Memories to Savor

DIRECTIONS

Grease a 4 - 5 quart casserole or small roaster pan. Preheat oven to 350 degrees. Cook the zucchini, onion, and carrots in small amount of salted water until the color of the water changes. Drain and save the liquid (you need 1 ½ C. of remaining liquid later in recipe). Brown the hamburger, add salt and pepper to taste. Prepare stuffing croutons according to package directions – using ½ C. butter and 1 ½ C. of the reserved vegetable cooking liquid. Combine cream of chicken soup and sour cream and fold into the vegetables. Spread ½ of the hamburger on bottom of the prepared baking dish, then add ½ of the stuffing mixture, then all of the vegetable mixture and top with layer of remaining hamburger and then remaining stuffing mixture. Bake 45 - 50 minutes at 350 degrees. Serves 8 - 10

Dorothy found this recipe in a farm magazine and was happy that it used a larger amount of zucchini. The whole family loved this casserole and would ask for it frequently during summer. It became a reason to continue to plant zucchini! Dorothy’s daughters and granddaughter continue to make this as a “favorite” casserole.

Appetizers and SIDE DISHES

DONNA’S MILLION DOLLAR PICKLE RELISH From the Ki tchen of: DONNA BRABAND

INGREDIENTS

• 8 C. seeded peeled vegetables

• 4 C. onions

• 4 C. cabbage

• 4 green peppers

• 1 C. salt

• 8 C. vinegar

• 1 C. flour

• 1 tsp. turmeric

• 1 T. ground mustard

• 3 tsp. mustard seeds

• 1 tsp. celery seeds

• 3 C. sugar

DIRECTIONS

Finely chop vegetables. Add enough water to cover and add 1 C. salt. Mix thoroughly. Cover and leave overnight. The next day, heat to scalding, but not boiling. Drain thoroughly. Make a paste of 2 C. vinegar, 1 C. flour, 1 tsp. ground turmeric and 1 T. ground mustard. Mix the dry ingredients together and add the vinegar slowly. Mix with a whisk. Scald 6 C. vinegar. Add 3 C. sugar, 3 tsp. mustard seeds, 1 tsp. celery seed. Add paste to hot vinegar and cook until thick. Remove from heat and add chopped vegetables. Cook until approaching the boiling point. Put into hot sterilized jars and lids. Mixture should stay 1/2 inch below the rim. Makes 9 pint size jars.

JALAPENO MEATBALLS From the Ki tchen of: LAURA BESSEL

INGREDIENTS

• 1 bag frozen meatballs

• 1 can cream of mushroom soup

• 1/2 C. sour cream

• Salt and pepper

• 1 jar of sliced jalapenos

DIRECTIONS

In Crockpot mix all ingredients together, and depending on how spicy you want it, add the juice from the jar of jalapenos in. Cook on high 2 - 3 hours or low 3 - 5 hours.

PANCAKES From the Ki tchen of: PHYLLIS SENSKE

INGREDIENTS

• 3 eggs, beaten

• 3 C. buttermilk or sour milk

• 2 tsp. baking soda

• 4 tsp. baking powder

• 1 tsp. salt

• 2 T. sugar

• 1 1/2 C. flour

• 1/3 C. oil

Memories to Savor

DIRECTIONS

In a small mixing bowl, combine the baking soda, baking powder, salt, sugar, and flour. In a separate bowl, combine the eggs, buttermilk, and oil. Mix wet ingredients into the batter, just until there is no visible dry flour. Be careful not to overmix the batter. Let the batter rest for 5 minutes. Heat your stove burner or griddle to medium heat and spray the pan or griddle with a non-stick spray. Once warm, pour the batter by 1/4 cupfuls onto prepared surface. Make sure to leave enough room between pancakes. When bubbles start to form on the top of the pancakes, wait about thirty seconds or until the bubbles start to break before flipping. Cook until the second side of the pancake is golden brown before serving. Uncooked batter keeps in refrigerator for two weeks!

This pancake recipe was a recipe Phyllis made for her family when her kids were growing up that became a favorite.

POTATO PANCAKES

From the Ki tchen of: MARY ANN

INGREDIENTS

• 1/4 C. milk

• 2 eggs

• 3 T. flour

• 1 sm. onion, cut into quarters

• 1/4 tsp. baking powder

• 3 potatoes, or enough to fill a blender, cut into chunks

• 1 tsp. salt

MALLAK

DIRECTIONS

Mix all in blender until well-blended. Don’t blend too much, or it gets watery. Heat griddle or fry pan. Cook like pancakes.

PICKLE DIP PINWHEELS From the Ki tchen of: LAURA BESSEL

INGREDIENTS

• 16 oz. cream cheese, softened

• 1 1/2 C. diced deli ham

• 1 1/2 C. diced dill pickle spears

• 6 - 7 taco sized tortillas

DIRECTIONS

Dice ham and pickles in smaller pieces and set aside. In medium sized bowl, beat your cream cheese until smooth. Fold in diced ham and pickles until combined. Spread mixture evenly among tortillas leaving about 1/2 inch on the side and roll up tightly. Place on plate and wrap in saran wrap and refrigerate for about an hour. Remove from refrigerator and slice into 1 inch rounds.

INGREDIENTS

• 1 can Spam

• 1 med. onion

• 2 T. cream

• 4 T. salad dressing

• 4 T. ketchup

• 3 T. cheese whiz

• Hamburger buns

SPAM SPREAD From the Ki tchen of: BERNICE WOLTER

DIRECTIONS

Chop the Spam and onion, and mix all ingredients together. Spread on open-faced buns. Put the buns on a cookie sheet and place them in oven under the broiler until the Spam is nice and bubbly. Serve hot.

Memories to Savor

Got this recipe from the Ladies Aid group I was in. You can eat it cold or warm it up in the oven.

INGREDIENTS

• 1 C. sugar

• 1 C. water

• 1 C. soy sauce

• 1/4 C. oil

• 1/4 C. unsweetened pineapple juice

• 1 tsp. garlic powder

• 1 tsp. ground ginger

• 1 (3 lb.) bag chicken drummies, thawed

STICKY CHICKIES

From the Ki tchen of: RACHEL STROBEL

DIRECTIONS

Mix all ingredients except chicken. Pour over drummies. Cover. Marinate in refrigerator for at least 3 hours, turning drummies occasionally. Arrange drummies on foil lined baking sheet and bake at 350 degrees for 1 hour.

Memories to Savor

This recipe was first made by my grandma, Gloria, at Christmas when I was a little girl. We have made this recipe every Christmas since that first year and usually have to double it because it is a favorite and runs out quick.

INGREDIENTS

• 8 oz. cream cheese, softened

• 8 oz. sour cream

• 1/2 to 3/4 packet taco seasoning

• Cheddar cheese, shredded

• Tomatoes, chopped

• Lettuce, torn

Memories to Savor

DIRECTIONS

Blend cream cheese and sour cream. Add taco seasoning to taste. Spread on a plate or platter. Top with cheese, tomatoes, and lettuce. Serve with tortilla chips.

This is a family favorite recipe we have made for years for Christmas Eve. After attending Christmas Eve church service, this is one of a few appetizers we would have.

VEGGIE PIZZA From the Ki tchen of: JULIE SCHMIDT

INGREDIENTS

• 2 packages of crescent rolls

• 3/4 C. mayo

• 1 pkg. of Hidden Valley Ranch mix

• 8 oz. cream cheese

• Cauliflower

• Broccoli

• Carrots

• Black olives

• Shredded cheddar cheese

• Green onion

Memories to Savor

DIRECTIONS

Pat crescent rolls onto ungreased jelly roll pan. Bake as directed. Cool. Mix cream cheese, Hidden Valley Ranch packet, and mayo. Spread on cooled crust. Chop vegetables. Add chopped vegetables and top with grated cheese.

I enjoy bringing my veggie pizza to family and friend get-togethers. It is an easy appetizer to make and transport. My family really enjoys this treat!

Soups and SALADS

CABBAGE SOUP From the Ki tchen of: ANITA THIESFELD

INGREDIENTS

• 2 T. butter

• 3 celery stalks – sauté in butter

• 3 - 4 carrots, diced

• 2 quarts chicken broth

• 3 med. potatoes, diced

• 1/2 cabbage head, diced

• 1 T. Parsley, chopped

• 1 C. ham, chopped (or more)

DIRECTIONS

Mix all ingredients together in large pot and cook over medium heat until vegetables are cooked.

Memories to Savor

Anita stated that everyone just loved this soup. Also, she decided to make the soup because everyone just loved cabbage. And cabbage was always in the house, so why not make it!

CHICKEN SALAD From the Ki tchen of: DARLENE PIKAL

INGREDIENTS

• 1 (7 oz.) pkg. macaroni rings (cooked)

• 3 C. cooked and cubed chicken or turkey breast

• 1 C. grated carrots

• 1 C. diced celery

• 1 med. Onion

• 1/2 C. sliced radish

• 1/2 C. diced green pepper

• 1/2 C. sliced green

olives – pimento

Parsley Dressing:

• 1 1/2 C. mayo

• 1/4 C. lemon juice

• 1/2 C. sugar

• 1 tsp. salt

• Dash of pepper

Memories to Savor

DIRECTIONS

Mix dressing ingredients well and pour over meat, noodles, and veggie mixture. Can be made a day before and keeps well.

This is one of my favorite recipes. Easy to make and delicious.

HOMEMADE CHILI From the Ki tchen of: GLENCOE REGIONAL HEALTH

INGREDIENTS

• 5 lb. ground beef

• 2 C. diced onion

• 1 C. diced celery

• 3 (19 oz.) cans kidney beans

• 4 (28 oz.) cans diced tomatoes

• 1 sm. can spaghetti sauce

• 1 (15 oz.) can tomato sauce

• 3 T. chili powder

• 1 tsp. garlic powder

• 1 tsp. salt

• 1 tsp. pepper

DIRECTIONS

Combine beef, onions, and celery, and cook until done. Drain grease. Add remaining ingredients and simmer.

CRANBERRY SALAD From the Ki tchen of: BERNICE LIESKE

INGREDIENTS

• 1 (3 oz.) pkg. raspberry

Jell-O

• 1 1/4 C. boiling water

• 1 C. sugar

• 1 tsp. grated orange rind

• 1/4 C. orange juice

• 1 1/2 C. fresh cranberries, ground

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DIRECTIONS

Dissolve raspberry Jell-O in boiling water. Add sugar and cool. Add grated orange rind, orange juice, and fresh cranberries. Pour in bowl and chill.

Got this recipe from a friend. Tried it and loved it. Made it for every holiday. Cranberries are what makes the recipe. Now the girls make it. I think what makes is so good is the cranberries are ground up and don’t get in the way. Rated 10 out of 10!

CRANBERRY SALAD From the Ki tchen of: PHYLLIS LEMKE

INGREDIENTS

• 1 lb. raw cranberries

• 1 C. sugar

• 1 small can crushed pineapple

• 1 C. whipping cream — whipped

• 1/2 lb. miniature marshmallows

DIRECTIONS

Grind cranberries and add sugar. Let stand for 2 hours. Add pineapple, cream, and marshmallows. Let stand overnight in refrigerator. Serves 10 - 12.

Memories to Savor

Phyllis stated she made this every year at Thanksgiving and everyone loved it!

EDNA KRUSCHKE’S POTATO SALAD From the Ki tchen of: GORDON KRUSCHKE

INGREDIENTS

• 6 - 8 red potatoes, boiled, cooled, and peeled. Cut into slices, not cubes.

• 2 eggs, boiled, peeled, and sliced into rounds for garnish

• Celery and onion, finely diced to quantity of your preference

Dressing:

• 1 T. sugar

• 1 tsp. salt

• 1 1/2 T. flour

• 1 T. mustard

• 3/4 C. milk

• 1/4 C. vinegar

• 1 egg, beaten

• 1 T. butter

• Mayo

• Sour cream with chives

Memories to Savor

DIRECTIONS

Cook all dressing ingredients in saucepan. Whisk until smooth. Let cool. Mix with equal parts mayo and sour cream with chives (1/4 to 1/2 C. each). Place potatoes, celery, and onion in large bowl. Season with salt and pepper. Gently fold in dressing. Top with egg slices and sprinkle with paprika.

Potato salad is something that Gordon remembers his late wife, Edna, making while living on the family farm.

FIRECRACKER POTATO SALAD From the Ki tchen of: LYLE BREN

INGREDIENTS

• 6 C. cooked, cubed potatoes

• 1 1/2 stick sharp natural cheddar cheese - Kraft, grated cheddar sticks

• 1 1/2 C. sliced celery

• 3/4 C. shredded carrots

• 3/4 C. sliced radishes

• 5 hardboiled eggs, chopped

• 1/2 C. chopped green onions

• 1 sm. bottle diced pimento

Dressing:

• 1 1/2 C. salad dressing

• 1 1/2 T. prepared mustard

• 1 tsp. seasoned salt (I cut salt down from above recipe), or Season-All

DIRECTIONS

Mix first ingredients together. Mix dressing and add to first ingredients.

SQUEEZE NOODLE CHICKEN SOUP

From the Ki tchen of: MARY ANN MALLAK

INGREDIENTS

• Chicken broth – store bought or homemade

• Celery, chopped

• 1 tsp. celery salt

• Salt and pepper to taste

• 2 bay leaves

• Onion and carrots to taste

Squeeze Noodles:

• 2 eggs, beaten

• 1 C. milk

• 1 tsp. salt

• 2 C. flour

Memories to Savor

DIRECTIONS

Homemade chicken broth: Cook chicken with bay leaves and salt. Remove chicken from broth and cut into small pieces. Combine above ingredients in large pan, simmer until broth is to taste and all is heated through. While heating, prepare squeeze noodle batter: Mix and pour batter into a plastic squeezable bottle (ketchup bottle works well). Squeeze noodles into boiling broth (cut through with butter knife, if needed). Boil 5 - 10 min. until noodles are cooked. Noodles cook quickly and stay whole when reheated. Use in different kinds of soup.

I have won first place four times by KDUZ Soup Contest with this recipe. It’s fun for the kids to do because they think it’s so much fun to squeeze out the noodles.

INGREDIENTS

• 2 lbs. hamburger

• 2 pkg. taco seasoning

• 1 head lettuce

• 3 or 4 tomatoes

• 1 jar black olives

• 1 jar green olives

• 1 can kidney beans (optional)

• 1 pkg. shredded taco cheese

• 1 large bottle creamy cucumber dressing

• 1 large bottle Green Goddess dressing

• 1 pkg. nacho cheese

Doritos (crushed)

Memories to Savor

DIRECTIONS

Brown hamburger and add taco seasoning, following instructions on taco pkg. Cool hamburger. Shred head of lettuce and add all other ingredients, except Doritos. Add crushed Doritos just before serving.

Marlene made this recipe for a bridal shower, and everyone loved it and had never tasted anything like it before.

Desserts and BREADS

ANGEL FOOD CAKE From the Ki tchen of: NORMA BUHOLZ

INGREDIENTS

• 1 3/4 C. granulated sugar

• 1/4 tsp. salt

• 1 C. cake flour sifted

• 12 large egg whites (room temperature)

• 1/3 C. warm water

• 1 tsp. vanilla extract

• 1/4 tsp. almond extract (optional)

• 1 1/2 tsp. cream of tartar

Memories to Savor

DIRECTIONS

Sift 1/2 sugar with salt and cake flour, setting the remaining sugar aside. In bowl, whisk egg whites, water, extracts, and cream of tartar. Mix for about 1 minute on low. Slowly sift the reserved sugar in, beating continuously at medium speed. Achieving medium peaks, sift enough of the flour mixture in to dust the top of foam. Using a spatula to fold in gently. Continue until all the flour mixture is incorporated. Carefully spoon mixture into ungreased tube pan. Bake for 35 minutes, check if mixture is done with a wooden skewer. Should come out clean and dry. Cool upside down on cooling rack for at least 1 hour before removing from pan.

Norma’s family was known to always bring this cake for any function. Duane would make this cake while Norma was at church, second service.

APPLE PIE SLICES

From

the Ki tchen of: DUANE HEUER

INGREDIENTS

Pie Crust:

• 2 1/2 C. flour

• 1 T. sugar

• 1 tsp. salt

• 1 C. shortening

Filling:

• 1 egg yolk + enough milk to equal 2/3 C

• Wheaties or Corn Flakes sprinkled on bottom crust

• 4 1 /2 C. apples, sliced

• Cinnamon and sugar to taste

Glaze:

• 1 C. powdered sugar

• 2 T. water

Memories to Savor

DIRECTIONS

Mix pie crust ingredients above. Roll out 1/2 of the dough and line a 9 x 13 pan. Reserve remaining 1/2 for top crust. Sprinkle corn flakes or Wheaties over the bottom crust. In bowl, mix sliced apples, sugar, and cinnamon and pour over cereal mixture. Dot with butter. Roll out remain pie crust and lay on top of applies. Bake at 375 degrees for 50 min. Take out of the oven and drizzle with glaze.

This was made with apples from the apple trees on the family farm. This was often a dessert at holidays, birthday parties, and other special family occasions, and it was always a favorite!!

APPLE STRUDEL

From the Ki tchen of: ALICE ONDRACHEK

INGREDIENTS

• 1 C. cold margarine

• 2 C. flour

• 1 C. (8 oz) sour cream

• 1/4 tsp. salt

Filling:

• 1 C. dry bread crumbs

• 1/4 C. margarine, melted

• 4 baking apples, chopped

• 1 1/2 C. sugar

• 1 C. raisins

• 1 tsp. cinnamon

DIRECTIONS

In a mixing bowl, cube margarine into flour until mixture resembles coarse crumbs. Add sour cream and salt, mix well, and shape into ball. Refrigerate overnight. The next day, combine bread crumbs and margarine. Add sugar, raisins, cinnamon. Mix well and set aside. Divide dough into thirds. Roll each into a rectangle, 15 x 12. Spoon filling into dough, spread, and roll up with seam side down. Bake at 350 degrees for 1 hour.

INGREDIENTS

• 2/3 C. oil

• 1 1/2 C. sugar

• 2 eggs

• 1 tsp. vanilla

• 1 T. lemon juice

• 4 very ripe bananas, mashed

• 2 C. flour

• 1 tsp. salt

• 1 tsp. baking soda

• 1/2 C. buttermilk

• Nuts (if desired)

Memories to Savor

DIRECTIONS

Beat together oil, sugar, eggs, vanilla, lemon juice, and bananas. Add flour, salt, baking soda, buttermilk, and nuts. Bake at 350 degrees until toothpick comes out clean, 30 to 45 minutes depending on oven.

She cooked wonderful Vietnamese food. She liked making banana bread, too.

INGREDIENTS

• 2 C. sugar

• 2 C. flour

• 2 T. cocoa

• 2 sticks oleo

• 1 C. water

• 1/2 C. buttermilk

• 1 tsp. vanilla

• 2 eggs, well beaten

• 1 tsp. baking soda

• 1/2 tsp. salt

BUTTERMILK BROWNIES From the Ki tchen of: STACEY GROE

DIRECTIONS

Sift together sugar, flour, cocoa. Melt 2 sticks oleo and water, bring to a boil. Add the hot mixture to the flour mixture. Add buttermilk, vanilla, eggs, baking soda, and salt. Mix well. Pour into a greased pan. Bake at 375 degrees for 20 minutes.

Memories to Savor

My mom makes these for our family on special occasions. Her grandma taught her how to make these.

CARAMEL ROLLS From the Ki tchen of: MACKY SCHMITT

INGREDIENTS

• 2 loaves frozen bread dough

• 1 C. brown sugar

• 1/2 C. margarine (not butter)

• 1 lg. pkg, or 2 sm. pkgs. “cook and serve” vanilla pudding (4.6 oz) – not instant pudding

• 2 T. milk

• 1/2 tsp. cinnamon (optional)

• 1/2 C. walnuts (optional)

Memories to Savor

DIRECTIONS

Prepare 9 x 13 cake pan by either spraying it with cooking spray, or coating the pan with butter or margarine. In a bowl, mix melted margarine, vanilla pudding, milk, brown sugar, and cinnamon for the caramel sauce. Take 1 loaf of thawed bread dough and cut or tear it into equal size pieces, about the size of a golf ball. Spread the pieces out on the bottom of the cake pan. Add nuts to bottom. Pour the caramel sauce over the first loaf of bread dough in the cake pan. Next tear the second loaf of bread dough into chunks and place on top of the caramel mixture. Fill in the empty spots. Allow the dough to rise for a few hours or until it doubles in size. Bake for 20 minutes at 350 degrees. Watch until the top is golden brown. Remove pan from oven. Flip pan onto a cookie sheet lined with waxed paper.

I make these for my family every Christmas morning, so the house smells good, and people want to wake up to eat. My little trick to be able to open presents up!

CHOCOLATE CAKE From the Ki tchen of: JOYCE LANGERT

INGREDIENTS

• 2 eggs

• 1 3/4 C. flour

• 1 1/2 tsp. baking powder

• 1 1/2 tsp. baking soda

• 1 C. unsweetened cocoa powder

• 1 C. hot brewed coffee

• 2 C. sugar

• 1/2 C. vegetable oil

• 1 C. sour cream

• 2 tsp. vanilla

• 1 tsp. salt

Memories to Savor

DIRECTIONS

Spray pan with nonstick spray. In a large mixing bowl, add cocoa powder and hot coffee, whisk chocolate until smooth. Add sugar, oil, and sour cream until well blended. Add eggs and vanilla until completely incorporated. Mix flour, baking powder, baking soda, and salt until there are no flour streaks. Bake at 350 degrees for 28 - 35 minutes.

This is a recipe from Joyce’s mom, Olive.

CHOCOLATE ECLAIR CAKE From the Ki tchen of: BRUCE BUNTING

INGREDIENTS

• 1 box graham crackers

• 2 boxes french vanilla instant pudding

• 3 1/2 C. milk

• 8 oz. Cool Whip

Frosting:

• 3 T. butter

• 2 oz. chocolate by Nestles or unsweetened bakers

chocolate

• 2 T. light Karo syrup

• 1 tsp. vanilla

• 3 T. milk

• 1 1/4 powdered sugar

Memories to Savor

DIRECTIONS

Line a 9 x 13 pan with a layer of whole graham crackers. Mix pudding and milk well. Fold in Cool Whip until well blended. Spread 1/2 of mixture over top of crackers. Add another layer of crackers and remaining mixture. Add another layer of crackers. For the frosting, melt the butter, remove from heat and add 2 oz. chocolate. Add the Karo syrup and mix well. Add vanilla and milk. Add sifted powdered sugar gradually, stirring until smooth. Frost over crackers. Enjoy!

Bruce has a sweet tooth and enjoys any dessert! This recipe is easy to make and satisfies any sweet tooth!

CLASSIC COFFEE CAKE

From the Ki tchen of: ELMER LUEHRS

INGREDIENTS

Streusel topping:

• 1 C. brown sugar

• 1 C. flour

• 1 tsp. cinnamon

• Pinch of salt

• 1/2 C. butter, softened

Cinnamon layer:

• 1/4 C. sugar

• 1 T. flour

• 1/2 tsp. cinnamon

Cake batter:

• 3 C. flour

• 2 1/4 C. sugar

• 3/4 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1 C. butter, softened

• 1 C. sour cream

• 1 T. vanilla

• 1 C. whole milk

• 4 eggs

Memories to Savor

DIRECTIONS

Butter or spray 9 x 13 pan. Streusel layer: In small bowl, combine flour, brown sugar, cinnamon, and salt. Use fork to mash butter until mixture is completely combined and crumbly. Set aside. Cinnamon layer: In another small bowl, combine sugar, flour, and cinnamon. Set aside. Begin making batter: In large bowl, add flour, sugar, baking powder, baking soda, and salt. Mix on low to combine. Add softened butter and beat on medium-low for 2 - 3 min. Mixture will resemble moist sand. In medium bowl, whisk sour cream, milk, eggs, and vanilla until combined. Add this to dry mixture and beat on medium until smooth batter forms. Spread half the batter in pan. Sprinkle cinnamon-sugar layer over batter evenly. Then spread remaining batter over top. Top with crumble mixture. Bake at 350 degrees for 55 minutes, or until a toothpick in center comes out clean. Cool for 1 hour.

Elmer’s mom made coffee cake for them, and this was a favorite of his and a childhood memory he treasures.

COOL WHIP DESSERT From the Ki tchen of: ALICE ONDRACHEK

INGREDIENTS

The crust:

• 1 C. butter

• 1 C. flour

The topping:

• 8 oz. cream cheese

• 1 C. powdered sugar

• 1 C. Cool Whip

The pudding:

• 2 boxes instant pudding

• 3 C. milk

DIRECTIONS

Mix crust mixture and bake for 15 - 20 min. at 350 degrees. In separate bowl, mix topping ingredients. Set aside. Mix pudding ingredients and add to the crust. Top with topping mixture.

DAD’S CHERRY BARS

From the Ki tchen of: ELEANOR CRABB

INGREDIENTS

• 2/3 C. melted butter

• 1/2 tsp. baking powder

• 1 C. sugar

• 1 can sweetened condensed milk

• 2 eggs

• 4 T. cocoa

• 1/2 C. flour

DIRECTIONS

Mix well, place in pan. Cut cherries, drain well. Place on bar mix. Take 1 can sweetened condensed milk, spread on top. Bake at 350 degrees for 20 - 30 minutes. While warm, put chocolate chips on top. Spread out.

Memories to Savor

Eleanor says this was a dessert everyone loved, therefore it was made for every get-together.

INGREDIENTS

• 1 3/4 C. flour

• 1 3/4 C. oatmeal

• 1 tsp. soda

• 1 C. butter

• 1 C. brown sugar

• 1 lb. dates, cut

• ½ C. water

• 1 C. sugar

• ½ C. nuts

DATE BARS

Memories to Savor

Mom made in the summer.

DIRECTIONS

Combine ingredients, mixing well. Place 1/2 of mixture into greased 9x13 pan. Cook dates, water, sugar, and nuts over low heat until thick. Spread on crust and sprinkle remaining crumbs on top of date filling. Bake at 350 degrees.

FAT BUTT CAKE From the Ki tchen of: DENNIS & ALICE EGGERSGLUESS

INGREDIENTS

• 1 box yellow cake mix (no pudding in mix)

• 3/4 C. oil

• 1 (8 oz.) can mandarin oranges with juice

Frosting:

• 1 sm. carton Cool Whip, thawed

• 1 pkg. instant vanilla pudding mix

• 1 (15 oz.) can crushed pineapple with juice

Memories to Savor

DIRECTIONS

Prepare cake mix according to package directions EXCEPT substitute 3/4 C. oil for the amount of oil called for on the package. Stir mandarin oranges into the batter. Pour into a greased 9x13 pan. Bake at 350 degrees for 35 - 40 minutes. Cool. Combine frosting ingredients and spread over cooled cake. Refrigerate cake.

Was a cake made while they were camping (by Bill, the O.G. of the recipe). They enjoyed it so much that Dennis would make it all the time.

INGREDIENTS

FUDGE From the Ki tchen of: ERNIE BAYERL

FESTIVE

• 3 C. (18 oz.) chocolate chips

• 1 can (14 oz.) sweetened condensed milk

• Dash of salt

• 1/2 - 1 C. nuts (optional)

• 1 1/2 tsp. vanilla extract

Memories to Savor

DIRECTIONS

In heavy saucepan over low heat, melt chocolate chips, milk, and salt. Remove from heat, stir in nuts and vanilla. Spread evenly on wax paper in an 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge on cutting board and peel off the wax paper. Cut into squares. Store covered in refrigerator.

Ernie’s daughter Kathy makes this fudge every Christmas. It is a family favorite and Ernie just loves it.

INGREDIENTS

• 1 C. Crisco

• 1/3 C. butter

• 2 eggs

• 2 C. sugar

• 1/2 C. molasses

• 4 C. flour

• 2 tsp. cinnamon

• 4 tsp. baking soda

• 2 tsp. ginger

• 1 tsp. cloves

• 2 tsp. salt

GINGERSNAP COOKIES From the Ki tchen of: ESTHER WROGE

DIRECTIONS

Cream shortening and sugar. Add eggs and molasses. Mix well. Add dry ingredients and mix well. Refrigerate dough 3 - 4 hours. Form dough into small balls and roll in sugar. Bake 350 degrees for 10 - 15 minutes. Edges should be lightly browned and tops are set and starting to crack. Remove baked cookies to wire rack to cool.

Memories to Savor

Esther’s collection of many cookbooks and handwritten recipes shows her love of cooking and baking. Esther was always ready to try a new recipe to share with friends and family. When visiting Esther’s home, there would be a tasty treat of some kind waiting to be served.

Gingersnap cookies were always a family favorite of the grandchildren, not just at Christmas but any time of the year. They are not too sweet, but perfectly spiced. Gingersnaps are delicious when served with a cup of coffee or glass of milk. A hint of Esther’s was to always bake 1 sample cookie first to be sure the cookies would turn out to perfection. If the sample cookie spread too much while baking, you may have to add 1 or more tablespoons of flour to the dough mixture, which will result in perfectly baked cookies.

GRAM’S SUGAR COOKIES From the Ki tchen of: ANITA THIESFELD

INGREDIENTS

• 1 C. gran sugar

• 1 C. powdered sugar

• 1 C. butter, softened

• 1 C. vegetable oil

• 2 eggs

• 1 tsp. vanilla

• 1 tsp. baking soda

• 1 tsp. salt

• 1 tsp. cream of tartar

• 4 1/4 C. flour

Memories to Savor

DIRECTIONS

Beat sugars and butter with mixer. Add oil and beat well. Add eggs one at a time, and beat well. Add vanilla and dry ingredients and beat well. Roll into balls (flatten for larger/thinner cookies). Bake at 350 degrees for 8 - 10 min. Makes about 25 small cookies.

Anita has made these cookies every Christmas. However, she would always cut it in half, so it wouldn’t make so much. Sometimes she would put some coconut in them to get more flavor. She said everyone just loved them and could not get enough of them.

HERSHEY BARS

From

INGREDIENTS

• 1 C. butter, softened

• 1 C. brown sugar

• 1 tsp. vanilla

• 1 egg

• 2 C. flour

• 6 Hershey bars

the Ki tchen of: SHARON HAHN

DIRECTIONS

Mix butter, brown sugar, and vanilla. Add egg and mix well. Add flour. Mix until well-blended and place in greased 9 x 13 pan. Bake at 350 degrees for 15 - 20 minutes or until light brown. Remove from oven and place 6 Hershey bars on top. Place back in oven for a few seconds to melt the chocolate. Remove from oven and spread chocolate all over. Sprinkle with walnuts on top (optional). Let cool and enjoy!

Note: Double this recipe and put in a jelly roll pan. (Remember to double the Hershey bars!)

Memories to Savor

We would always make them for family and neighborhood birthday parties. When it was time to leave they would all be gone! The kids especially loved them.

LEMON MERINGUE PIE

From the Ki tchen of: DAVID BURT

INGREDIENTS

Pie Filling:

• 1 C. sugar

• 1/4 c. cornstarch

• 1/2 tsp. salt

• 1 C. water

• 3 egg yolks (save egg whites for meringue)

• 2 T. butter

• 3 tsp. grated lemon peel

• 1/2 C. lemon juice from fresh lemon

• 1/4 tsp. cream of tartar

DIRECTIONS

Prepare and bake pastry shell. I use Pillsbury pie shells in refrigerated section. They come in a red box. Cool pastry shell. In medium sauce pan, combine sugar with cornstarch and salt. Stir in water, blending until smooth. Cook over medium heat until mixture boils, stirring constantly. Boil one minute. Remove from heat. Blend small amount of hot mixture into egg yolks. Return to saucepan, mixing well. Cook just until mixture starts to bubble, stirring constantly. Remove from heat, stir in butter, lemon peel, and lemon juice. Cool slightly. Preheat oven to 400 degrees. Prepare meringue. Pour filling into pastry shell. Spoon meringue over filling, sealing to crust and spreading to cover. Take back of spoon and make flip marks in meringue. Bake 8 - 10 minutes or until lightly browned. Cool several hours before serving. Meringue Topping: In small mixing bowl, beat egg whites and cream of tartar until frothy. Gradually beat in sugar. Beat until egg whites form stiff peaks.

MOM’S RHUBARB CAKE

From the Ki tchen of: DICK DREW

INGREDIENTS

• 1 yellow or white cake mix, prepare as directed on box

• 4 C. rhubarb, cut into 1/2 in. pieces

• 1 1/4 C. sugar

• 1 1/2 C. heavy cream

DIRECTIONS

Pour cake batter into 9 x 13 pan. Add rhubarb on top of batter. Add sugar on top of rhubarb. Pour heavy cream over all. Bake at 350 degrees for 1 hour.

Memories to Savor

This is a family favorite and Mom’s sister, Pam, continues to make it with Mom’s mixer and pan yet today.

MUD HEN BARS

From the Ki tchen of: ORVILLA PREHN

INGREDIENTS

• 1 C. shortening

• 1/2 C. white sugar

• 1 C. brown sugar

• 3 egg yolks (save whites)

• 1 T. cold water

• 1 T. vanilla

• 2 C. flour

• 1/2 tsp. salt

• 1 tsp. baking soda

• 6 oz. semisweet

chocolate chips

• 1 C. salted peanuts

Memories to Savor

DIRECTIONS

Cream shortening, gradually adding white sugar. Beat until fluffy. Blend in egg yolks. Mix water with vanilla and add to sugar mixture. Mix flour, salt, and baking soda and slowly add to sugar mixture. Spread into greased cookie sheet 9 x 13. Sprinkle chocolate chips on top. Beat egg whites until stiff and mix in brown sugar. Spread over chocolate chips and top with peanuts. Bake 2030 min. at 350 degrees. Cool and enjoy!

A delicious recipe made both by Orvilla and her mother Lydia. Orvilla’s recipe containing a little more “sweetness.”

NO BAKE BARS

From the Ki tchen of: BETH SAWATZKE

INGREDIENTS

• 3 C. corn flakes

• 3 C. rice krispies

• 1 C. white syrup

• 1 C. brown sugar

• 2 1/3 C. peanut butter (skippy or Jif works best)

• 1 C. butter

• 6 T. milk

• 4 C. powdered sugar

• 2 (3 oz.) pkgs. Instant vanilla pudding

Memories to Savor

DIRECTIONS

Crush corn flakes and rice krispies by hand and set aside. Microwave white syrup, brown sugar, and 2 C. peanut butter until melted. Mix with corn flakes and rice krispies. Put in buttered 10x15 pan. Microwave butter to melt. Add milk, powdered sugar, and pudding mix. Mix well and put on top of first layer. Cool. Melt chocolate chips, butterscotch chips, and 1/3 C. peanut butter. Put on top of second layer. Enjoy!

This is my Grandma Shirley’s recipe, and this is something the entire family looked forward to eating every Christmas Eve.

OATMEAL

“BABY

BARS”

From the Ki tchen of: MARJORIE HULS

INGREDIENTS

• 1 C. sugar

• 2/3 C. butter

• 1 C. corn syrup (white or brown)

• 2 eggs

• 2 tsp. vanilla

• 2 1/4 C. flour

• 1 tsp. baking soda

• 1 tsp. baking powder

• 1/2 tsp. salt

• 2 C. quick oatmeal

• 1 C. chocolate chips

• 1 C. nuts

Memories to Savor

DIRECTIONS

Mix sugar and butter. Add corn syrup, eggs, and vanilla. Add flour, baking soda, baking powder, salt, quick oatmeal, chocolate chips, and nuts. Mix ingredients together and spread into 12 x 14 pan. Bake for 20 - 25 minutes until lightly brown.

These bars were her youngest son’s favorite! So every time he came home, she would make him the “Chocolate Chip Oatmeal Bars.” Since he was the baby of the family, they got the nickname of “Baby Bars.” When the great-grandchildren came along, they started calling them “Gigi’s Baby Bars.”

INGREDIENTS

• 3/4 C. brown sugar

• 3/4 C. white sugar

• 1 C. Crisco (butterflavored)

• 2 eggs

• 1 tsp. baking soda

• 1 tsp. hot water

• 2 C. quick oatmeal

• 1 tsp. salt

• 1 tsp. vanilla

• 1/2 C. semi-sweet chocolate chips

• 1 1/2 C. flour

OATMEAL CHOCOLATE CHIP COOKIES

From the Ki tchen of: GERALDINE HAUKOS

DIRECTIONS

Cream sugar and shortening. Add egg and beat well. Dissolve baking soda in hot water, add to mixture and beat well. Stir in oatmeal, salt, and vanilla. Stir in chocolate chips and flour. Drop onto cookie sheet using a med. cookie scoop or 1 heaping T. Bake 12 - 14 min. until slightly brown. Remove from oven & rest 2 min. before transferring to a paper-towel-covered cooling rack. Freezes well.

Memories to Savor

Mom spoiled us with her homemade cooking and baking. When we got home from school we would lift the cover on the cookie jar. If the jar did not contain homemade cookies and were substituted with store bought cookies, then we would slam the cover down loudly in protest so that she could hear it! We did eat the store bought cookies. Yes, we were spoiled!

PEANUT BARS From the Ki tchen of: MARIANNE BREYER

INGREDIENTS

• 6 eggs beaten well

• 1 1/2 C. white sugar

• 2 T. cornstarch

• 4 T. water

• 1 1/2 C. flour

• 2 1/2 tsp. baking powder

Cream cheese frosting:

• 6 oz. cream cheese

• 12 T. butter or margarine

• 2 tsp. vanilla

• 3 C. powdered sugar

Or, plain frosting:

• 1/3 C. melted butter

• 2 C. powdered sugar

Memories to Savor

DIRECTIONS

Mix cake ingredients. Put into 10 x 15 cookie sheet or large cake pan. Bake at 350 degrees for 30 - 40 minutes. Frost cake and roll in ground peanuts.

Marianne would make this dessert at Christmas and anytime she needed a sweet treat. It was a personal favorite.

PEANUT BUTTER COOKIES From the Ki tchen of: MILO JOHNSON

INGREDIENTS

• 1 C. shortening

• 1 C. chunky peanut butter

• 1 C. white sugar

• 1 C. brown sugar

• 1 egg

• 2 C. sifted flour

• 3/4 tsp. salt

• 3/4 tsp. baking soda

• 1 1/2 T. milk

DIRECTIONS

Mix all the ingredients together. Roll into 1-inch balls. Flatten with fork on ungreased cookie sheet. Bake approximately 10 - 12 minutes. Check for cookies just turning to a nice rich brown color. This recipe is for a single batch. We NEVER did less than a double batch.

Memories to Savor

Milo LOVED Peanut Butter cookies. Having these with a bowl of ice cream or a glass of milk was great. Raising 3 boys meant he couldn’t have as many cookies as he would have liked. That is because he worked to provide and well, us boys didn’t. Nuff said . . .

INGREDIENTS

Cake:

• 2 C. flour

• 2 C. sugar

• 2 tsp. baking soda

• 1/4 tsp. salt

• 2 eggs

PINEAPPLE CRUSH CAKE From the Ki tchen of: JANET STRAMER

DIRECTIONS

Mix all cake ingredients together. Grease pan and bake at 325 degrees for 30 min. Mix frosting with mixer and spread on warm cake.

• 20 oz. can crushed pineapple

Frosting:

• 8 oz. cream cheese (softened)

• 4 T. butter

• 2 C. powdered sugar

• 1 tsp. vanilla

Memories to Savor

Janet got this recipe from the lady she used to clean house for.

“I used this recipe to serve for friends and company many times, and everyone always liked it! My family loved it, too!”

INGREDIENTS

• 1 C. pumpkin

• 1/2 C. sugar

• 1 C. sweetened condensed milk

• 2 eggs, beaten

• 1/2 tsp. ground cinnamon

• 1/2 tsp. cloves

• 1/2 tsp. vanilla

• Pinch of salt

PUMPKIN PIE

From the Ki tchen of: BERNICE WEISHERT

DIRECTIONS

Mix all ingredients together until well blended, adding sweetened condensed milk last. Pour ingredients into unbaked pie crust. Bake at 350 degrees for 45 - 50 min.

Memories to Savor

It was the best. All my family loved it. My daughters loved helping me make it. They still do now.

RASPBERRY DESSERT From the Ki tchen of: LYLE BREN

INGREDIENTS

• 1 qt. raspberries

• 4 eggs, beaten well

• 3/4 C. sugar

• 1 C. flour

• 1 tsp. baking powder

• 1/4 tsp. salt

Memories to Savor

This is a “Lyle” favorite.

DIRECTIONS

Add sugar gradually to beaten eggs. Sift together flour, baking powder, and salt. Add sifted ingredients to egg and sugar mixture. Butter a 9 x 13 pan. Spread batter into pan and sprinkle raspberries over the batter. Bake in slow oven at 325 degrees until done. Top should be evenly, lightly browned. Test by pressing with finger. If dent rises, it’s done.

RASPBERRY RICE SALAD From the Ki tchen of: ELAINE SPRENGELER

INGREDIENTS

• 1/2 C. rice

• 1/2 tsp. salt

• 1 C. water

• 2 T. water

• 2 C. milk

• 1 pkg. Knox gelatin

• 1 pt. cream

• 1/2 tsp. almond extract

• 1/2 C. sugar

Topping:

• 1 pkg. frozen raspberries

• 1/2 C. currant jelly

• 2 tsp. cornstarch

Memories to Savor

DIRECTIONS

Put rice, salt, and water into pan. Boil until water disappears. Add 2 C. milk and cook until thick and creamy. Add 1 pkg. Knox gelatin, dissolved in 2 T. water. Add to hot rice, mix and cool. Whip cream. Add almond extract and sugar, then add to cooled rice. Cook raspberries, currant jelly, and cornstarch until thick, shiny, and clear. Drizzle over rice. Makes a big bowl.

NOTE: frozen Cool Whip works well and keeps better then whipping cream).

One of a few recipes Elaine loved to make for Christmas.

SUGAR COOKIES From the Ki tchen of: ALICE ONDRACHEK

INGREDIENTS

• 1 C. powdered sugar

• 1 C. granulated sugar

• 1 C. margarine or butter

• 1 C. vegetable oil

• 2 eggs

• 1 tsp. vanilla

• 4 C. sifted flour plus 4 heaping tablespoons

• 1 tsp. salt

• 1 tsp. baking soda

• 1 tsp. cream of tartar

Memories to Savor

DIRECTIONS

Cream together the sugars, margarine, and oil until light and fluffy. Sift together dry ingredients. Add to first mixture and mix well. Roll into small balls and place on ungreased cookie sheets. Press down cookies with a glass dipped in sugar. Bake in moderate oven (375 degrees) about 10 minutes, or until golden brown.

My grandson loves my sugar cookies. I would make them for him when he would come for deer hunting by our place.

SWEDISH RYE BREAD From the Ki tchen of: DONNA BRABAND

INGREDIENTS

• 2 pkg. dry yeast

• 1 T. sugar

• 1/4 C. lukewarm water

• 4 C. lukewarm water

• Pinch of salt

• 1/2 C. melted shortening (Crisco)

• 1 C. molasses

• 1 C. packed brown sugar

• 4 C. rye flour

• About 8 1/2 C. all-purpose flour

DIRECTIONS

Dissolve yeast and sugar in 1/4 C. water. Add 4 C water, salt, shortening, molasses, and brown sugar. Stir in rye flour. Stir in all-purpose flour. Add more if necessary. Knead 8 - 10 minutes. Rise an hour, until doubled in greased bowl. Cover with towel. Punch down. Divide into four. Place in four 9x5 inch greased loaf pans. Rise in pans. Bake 45 minutes at 350 degrees.

Memories to Savor

Donna was known for her Swedish rye bread. My cousin Dick said he remembers coming to our house every Christmas, and enjoying this treat.

Made with love EST. 2023

The recipes within this book come from our family at GlenFields. We hope the memories you make while cooking are just as wonderful as the recipes in these pages.