Strang Family Recipes (June 2022)

STRANG FAMILY RECIPES EST 1905

THANKS Recipes in this 2022 PDF edition are reproduced from the Ladies Aid Cookbook of Lindenwood Union Church (1974) Ladies Aid Cookbook of Immanuel Lutheran Church (1978) What's Cookin' Immanuel (1992 edition) And from the many great cooks in the extended Strang family.

' Bon appetit!

The Lindenwood Strangs John Francis (“Frank”) & Mabel Reints Strang ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

Marie Frances Dunahoo (1906-2009) Estelle Elizabeth “Stella” Baker (1907-1999) Cora Lucinda “Coe” Beck (1909-1979) Clarence Conrad Strang (1910-1911) Edna Blanche Beach (1911-1974) Ruth Ida “Mutt” Harrolle (1913-2011) Vera Lucille McQueen (1914-2013) Grace Hester “Peg” Huntley (1916-2006) Fern Louella Rittmeyer (1918-1998) Iris Mae Hopkins (1920-2015) Edythe LaVerne “Ede” Hill (1921-2006) Willard Fred “Bill” Strang (1924-2004) Calvin Earl “Duke” Strang (1925-2007) Margaret Irene “Marg” (Baker) Hoffman (1927-2020) Francis Elmer “Flick” Strang (1928-2002)

APPETIZERS & SNACKS

German Apple Pancakes Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Germany, 1992 The story of this recipe: A favorite recipe of the children I watched over when I was an AuPair in Germany in 1992

Breakfast Pizza Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Wal-Mart Holiday Cooking Booklet The story of this recipe: This recipe also came from the 2002 Christmas cooking booklet from Wal-Mart. Lots of yummy recipes in it!

5

Christmas Dip Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Shady's Restaurant, Biloxi MS The story of this recipe: Ate this dip at Shady's restaurant in Biloxi, Miss. and it was so delicious, I had to make my own version. Yummy!

Delicious Cheese Ball Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Margaret Graham, Jackson MS The story of this recipe: This recipe came from a recipe swap when I worked for the State of Mississippi in 2003. My supervisor Margaret Graham shared it.

---------Thoroughly combine cheeses, mushrooms, onion, pimiento,

olives and onion. Add Worcestershire sauce and salt & pepper, mix well. Form into a ball and roll in chopped pecans. Store well-wrapped in the refrigerator. Serve with crackers, carrots or celery sticks.

Easy Peasy BBQ Weenies Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Dorothy Triplett, Jackson MS The story of this recipe: Any mustard, any jelly: mix 2 parts sweet to 1 part cheap mustard (try combining the leftover jams & jellies!). Also works well on crockpot meatballs.

6

Festive Cheese Spread Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Wal-Mart Holiday Cooking Booklet The story of this recipe: This recipe came from a 2002 Christmas cooking booklet from Wal-Mart. Tried and tested - delish!

Fruit Pizza Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Evelyn Saathoff, Stillman Valley IL The story of this recipe: Family favorite from 50+ years ago -------Crust: ½ C cold butter or oleo + 2 ¼ C powdered sugar + 1 C flour Mix well, should be crumbly (not like pie crust). Pat into pizza pan, up the edges. Bake 10 minutes at 350°, cool.

2nd layer: 8 oz. cream cheese, softened + 1/3 C sugar + 1 tsp. vanilla Beat until creamy and spread over cooled crust.

Top with fresh or canned fruit such as bananas, strawberries, pineapple, kiwi, peaches, cherries.

Glaze: 1 C pineapple juice + ½ C sugar + 1 Tbl lemon juice + 2 Tbl cornstarch Cook on the stovetop until thick and bubbly. Cool, then pour over the pizza to seal the fruit.

7

Oyster Crackers Five Ways

Offered by Michele Baker (Family tree branch: Margaret Hoffman) 8

Party Salmon Pâté Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Marian Hankins (Jackson, Miss.)

The story of this recipe: Michele Baker and Fran Baker modified this recipe from a family recipe of our friend Mrs. Marian Hankins of Jackson, MS. Almost any spice that goes well with fish can be added (or substituted), but be cautious of the liquid smoke, which can make this dish very salty. Use 1 tsp. to begin and then taste. (Sometimes we omit the liquid smoke altogether.)

Great for parties!!

Pecans Six Ways

9

10

11

Pimiento Cheese Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Marsha Kelly, Collins MS The story of this recipe: This recipe came from my Christmas 2003 recipe swap at work, from my boss. Great on crackers!

-------

2 C shredded cheese (any kind) ½ C mayonnaise Dash of Worcestershire sauce Dash of hot sauce ½ tsp garlic powder Small jar (2 oz.?) chopped pimiento, & juice Tony Chachere’s Creole Seasoning (opt.)

Combine all ingredients. Makes a thin, dip-like pimiento cheese.

Pumpkin Pie Dip Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Harriet Fitts, Jackson MS The story of this recipe: I think this came from the 2006 office Christmas party. Once again, we asked each person to share the recipe. Great at Thanksgiving and Christmas… it’s like pumpkin pie on a cracker!

12

Reuben Sandwich Dip Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Connie Saathoff The story of this recipe: Great recipe for when you’re hungry for corned beef!

Sausage and Cheese Balls Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from WalMart Holiday Cooking Booklet The story of this recipe: Yet another recipe from the 2002 Wal-Mart Christmas booklet! We make these every single Thanksgiving, too. Freeze raw balls and then thaw slightly before baking (they last months in the freezer).

13

Swedish Pancakes Offered by Leah Anderson (Family Tree branch: Marie Dunahoo) This recipe came from What's Cookin' at Immanuel (1992)

Vegetable Pizza Offered by Lois Jaeger (Family Tree branch: Marie Dunahoo) This recipe came from What's Cookin' at Immanuel (1992)

14

BREAD & ROLLS

Aunt Ruth's Bread Offered by Lisa Woodworth (Family Tree branch: Calvin Strang) The story of this recipe: This recipe came from Ruth Strang in Washington state.

----5 Tbs. lard 4 tsp. sugar 4 tsp. salt 2 C scalded milk 2 C lukewarm water Mix lard, sugar, salt, milk and water together and add 2 eggs.

Add 2 packages of yeast dissolved in a little water.

Then add 10 cups of flour. Knead and let rise.

Pound down and put in loaves.

Let rise a second time and bake at 375° for about 30 minutes or until golden brown.

(Tapping on the bottom should produce a hollow sound.)

Banana Bread Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Fran Baker, Jackson MS The story of this recipe: Seems this recipe was always around… I think we got it out of a Lindenwood Church cookbook??

17

Banana Nut Bread Offered by Lisa Woodworth (Family Tree branch: Calvin Strang) The story of this recipe: This recipe came from Marg Hoffman -----1 ¾ C sifted flour

1 ¼ tsp baking powder ¾ tsp salt 1/3 C shortening ½ C light brown sugar 2 well beaten eggs ½ C chopped nuts (any kind) 1 tsp. grated orange rind 1 C mashed bananas (about 23 medium) Cream butter and sugar, add eggs and beat. Add orange rind and beat again. Alternate sifted dry ingredients and bananas. Bake at 350° in a greased loaf pan about 55 minutes. Store tightly covered.

Zucchini Bread Offered by Lisa Woodworth (Family Tree branch: Calvin Strang) The story of this recipe: This recipe came from Margaret Hoffman 4 beaten eggs 2 C sugar 1 C oil 3 ½ C flour

1 ½ baking soda 1 ½ tsp salt ¾ tsp baking powder ¼ Tbl cinnamon

2 C grated zucchini 1 C raisins 1 tsp vanilla

Mix all ingredients into a smooth batter and pour into a greased loaf pan. Bake at 350° for about 35-40 minutes or until a toothpick inserted in the center comes out clean.

18

Pull-Apart Sour Cream & Chive Rolls o o o o o o o o o o

1/2 cup + 2 Tbsp. whole milk 5 1/3 cups bread flour, divided, plus more 1 1/2 tsp. active dry yeast 1 cup sour cream, room temperature 1/4 cup sugar 2 tsp. Morton kosher salt 3 large eggs 8 Tbsp. (1 stick) unsalted butter, cut into pieces, divided & at room temperature 1/2 cup finely chopped chives flaky sea salt & freshly ground pepper

 Whisk ½ cup milk, ⅓ cup flour and ½ cup water in a small saucepan until smooth. Cook over medium heat, whisking constantly, until a very stiff paste forms (it should resemble mashed potatoes), about 2 minutes. Remove from heat; scrape tangzhong into the bowl of a stand mixer fitted with dough hook.  Gently warm remaining 2 Tbsp. milk in same saucepan over low heat until lukewarm. Remove from heat, add yeast, and whisk until dissolved. Let sit until mixture is foamy, about 5 minutes.  Add sour cream, sugar, salt, 2 eggs, 4 Tbsp. butter, and remaining 5 cups bread flour to tangzhong.

Scrape in yeast mixture and mix on low speed until a shaggy dough forms. Increase speed to medium and mix, scraping down sides of bowl occasionally and adding more flour by the tablespoonful if sticky, until dough is smooth and supple, 8–10 minutes.  Scrape dough onto a work surface and form into a smooth ball; dust lightly with flour. Place in a clean large bowl and cover with plastic wrap. Let sit in a warm, draft-free spot until doubled, 60-90 minutes.  Meanwhile, coat a 13" x 9" metal pan with 2 Tbsp. butter (it will be a generous layer, which is what you want). Uncover dough and punch down lightly to expel some of the gas.  Turn dough out onto a lightly floured surface and stretch into a square. Roll out, dusting with more flour as needed to prevent sticking, to a square and sprinkle chives evenly over dough.  Starting at one end, loosely roll up dough. Roll out dough again, dusting with more flour as needed, into a 16" x 6" rectangle. Cut dough into 24 squarish pieces (about 2" each, an 8x3 grid).  Working with 1 piece of dough at a time, gather all the corners and pinch together to form a teardrop shape. Place seam side down on work surface. Cup your hand over dough and drag across surface, moving your hand in a rapid circular motion, to form dough into a tight ball. Do not add flour, as you want friction between the dough and the surface. Repeat with remaining pieces of dough, spacing to make a 6x4 grid. Cover with plastic wrap and let sit in a warm, draft-free spot until rolls are nearly doubled in size, 45–60 minutes.  Meanwhile, place a rack in middle of oven; preheat to 375°.  Whisk remaining egg until no streaks remain. Uncover pan and gently brush tops of rolls with egg, then sprinkle with sea salt and pepper. Bake rolls until tops are deep golden brown, 25–30 minutes.  Remove from oven and immediately brush tops with remaining 2 Tbsp. butter. Let cool in pan 5 minutes. Slide a knife around sides of pan to loosen rolls, then slide a metal spatula underneath to loosen the bottom. Slide entire grid of rolls out and onto a wire rack. Serve warm or let cool.

19

 Do ahead: Rolls can be formed and arranged in pan 1 day ahead; cover and chill. Return to room temp before baking. (Rolls can be baked 3 days ahead.) Store airtight at room temperature. Makes 24 rolls.  Alternatives: A) Add 1 Tbl garlic powder with the chives. B) Use dill instead of chives. C) Omit chives.

Before rolling up, sprinkle with cinnamon/sugar mix and top baked rolls with powdered sugar icing.

Offered by Michele Baker (Family Tree branch: Margaret Hoffman). This recipe came from Bon Appétit.

The story of this recipe: This recipe uses the tangzhong method of making bread. It’s unusual but works well. Enjoy learning this new technique!

Swiss Beer Bread INGREDIENTS • • • • • • • •

4 ounces Jarlsberg or Swiss cheese 3 cups all-purpose flour 3 tablespoons sugar 3 teaspoons baking powder 1-1/2 teaspoons salt 1/2 teaspoon pepper 1 bottle (12 ounces) beer 2 tablespoons butter, melted

Preheat oven to 375°.

Divide cheese in half  cut 2 ounces into ¼” cubes and shred remaining 2 ounces.

In a large bowl, combine dry ingredients: flour, sugar, baking powder, salt & pepper.

Stir beer into dry ingredients just until moistened. Fold in cubed and shredded cheese.

Transfer to a greased 8” x 4” loaf pan. Drizzle with melted butter. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes before removing from pan to a wire rack.

SUGGESTED ADDITIONS AND SUBSTITUTIONS: • •

cheddar cheese + garlic nutmeg + thyme

• •

vary the cheese type or mix cheeses chocolate stout beer

Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Taste Of Home The story of this recipe: This is an excellent & easy bread. The cheaper the beer, the better. Schlitz makes excellent beer as it is very foamy and malty. IPA will make a sour bread. Light or non-alcoholic beer not recommended.

20

MEAT POULTRY & SEAFOOD

BBQ Beef Offered by Lisa Woodworth (Family Tree branch: Calvin Strang) This recipe came from Margaret Hoffman The story of this recipe: Aunt Marg said she made this with Myrtle and Jean Bearrows for the Threshing Show at George Hedke’s. (Makes a lot, so we usually halve this recipe.)

----3 lbs. hamburger or ground turkey 1 onion, chopped fine 1 tsp. cinnamon ½ tsp. cloves ½ tsp. ginger 1 Tbl. Worcestershire sauce 14 oz. bottle of catsup Optional: 3-4 ribs celery, diced and/or green, red, or yellow pepper, diced Add all ingredients into a frying pan and simmer until vegetables are tender.

Beef Stew and Dumplings Offered by Margaret Hoffman (Family Tree branch: Margaret Hoffman) This recipe came from What's Cookin' at Immanuel (1992)

23

Beef Stroganoff Offered by Lois Jaeger (Family Tree branch: Marie Dunahoo) This recipe came from Immanuel Lutheran Church Cookbook (1978)

Big Family Chili Offered by Margaret Hoffman (Family Tree branch: Margaret Hoffman) This recipe came from What's Cookin' at Immanuel (1992)

Chipped Beef Dip Offered by Lorraine Strang (Family Tree branch: Calvin Strang) This recipe came from Lindenwood Union Church Cookbook (1974)

24

Golden Chicken Casserole Offered by Marie Dunahoo (Family Tree branch: Marie Dunahoo) This recipe came from Lindenwood Union Church Cookbook (1974)

Italian Beef Offered by Lois Jaeger (Family Tree branch: Marie Dunahoo) This recipe came from What's Cookin' at Immanuel

25

Kentucky Fried Chicken Offered by Christy Hawkins (Family Tree branch: Calvin Strang) This recipe is from Fern Rittmeyer The story of this recipe: Marg Hoffman called her sister Fern’s fried chicken “the best ever, juicy and delicious."

----1 whole chicken, cut into pieces 3 C self-rising flour 1 Tbsp paprika 2 envelopes Lipton Tomato Cup of Soup powder 2 packages Good Seasons Italian Dressing mix 1 tsp season salt Coat chicken with flour mixture.

Place on shallow baking pan & brush with mixed butter/oleo.

Bake at 350° for 1 hour. For extra crispy chicken, butter & flour twice before baking.

Meatballs and Sauce Offered by Lois Jaeger (Family Tree branch: Marie Dunahoo) This recipe came from What's Cookin' at Immanuel (1992)

26

Roz Strang's Halibut Olympia Offered by John (Roz) Strang (Family Tree branch: Flick Strang) This recipe came from Washington State Strangs

Shrimp Salad Offered by Lois Jaeger (Family Tree branch: Marie Dunahoo) This recipe came from Immanuel Lutheran Church Cookbook (1978)

27

Roz's Whatever Is Leftover Enchiladas Offered by John (Roz) Strang (Family Tree branch: Flick Strang) This recipe came from Washington State Strangs

Bake covered for 30 minutes at 350°. Top with grated cheese and bake uncovered until cheese is bubbly and browned. Serve hot.

28

Spaghetti Pie Offered by Leah Anderson (Family Tree branch: Marie Dunahoo) This recipe came from What's Cookin' at Immanuel (1992)

Wild Rice Stew (Wildreiseintopf) Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Germany, 1992 The story of this recipe: Found this recipe while I was an AuPair in Munich, Germany in 1992

29

VEGGIES & SIDES

Broccoli Salad Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Lindenwood Union Church Cookbook (1974) The story of this recipe: This recipe isn’t a Strang one, but it is so delicious, and I remember it from every single church picnic, so here it is!

Cranberry Salad Offered by Don & Norma Huntley (Family Tree branch: Grace “Peg” Huntley) This recipe came from Peg Huntley ----1 lb. cranberries, washed & picked 2 whole oranges (remove seeds) 2 apples, cored and diced 2 pkg. raspberry Jell-O 2 C boiling water Grind cranberries and oranges (rind and all). Dissolve gelatin in boiling water and mix with ground fruit.

Pour into a mold and chill. (Opt. – sliced grapes or chopped nuts)

German Potato Salad Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Saathoff Family recipe The story of this recipe: This recipe has been around forever, it seems. The trick to making the sauce great is really whisking it until the bacon fat emulsifies. (Otherwise, it splits and the grease floats to the top.) Cooked onions are good in this, too.

32

Gramma Strang's Pickled Beets Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Margaret Hoffman The story of this recipe: This version is in my handwriting (Michele Baker’s) but my grandmother, Margaret Hoffman, dictated it to me from her mother’s (Mabel Strang’s) handwritten recipe. (Wish I could have found that version!) Gramma Hoffman said this “sweet & sour” pickling brine can also be used on other vegetables like carrots, string beans, etc. I also remember some jars had whole cloves floating in them.

----Cook the beets whole in a pot of water and the

skin will slip off easily. Cut small beets into quarters or large beets into chunks and place in prepared canning jars. Fill with liquid, leaving ½” headspace. Process in hot water bath for 10-15 minutes to seal.

Marvelous Cabbage AuGratin Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Bon Appetit ----2 C heavy cream 1 med. head of green or savoy cabbage (about 3.5 1 Tbsp. thyme leaves lbs. total), cut through the core into 8-10 wedges 1 Tbsp. melted butter 2 Tbs. olive oil 2 Tbsp. flour 1 1/2 tsp. kosher salt 3 oz. Gruyere cheese, grated (about 1 1/2 cups) 1 tsp. black pepper 1/2 oz. Parmesan, finely grated (about 1/2 cup) 2 medium shallots or onions, sliced 4 garlic cloves (about 2 tsp.)

Preheat oven to 350. Place cabbage wedges and sliced shallots (or onions) on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast about 45 minutes or until the edges are golden. (This essential step draws out excess moisture and ensures the cream sauce doesn't get watery.)

Arrange cabbage/onions in a greased baking dish. Combine cream, spices, melted butter and flour; pour over cabbage. Top with cheeses. Bake uncovered until cream thickens into a cheese sauce, about 3040 minutes. Serve hot.

33

Nan's Cabbage Casserole Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Marsha Kelly, Collins MS The story of this recipe: This recipe is from a Thanksgiving potluck dinner in the early 2000s. It’s quite a large recipe, so it’s perfect for a picnic, church gathering, or family get-together.

Noodle Kugel Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Saathoff Family recipe ----1 lb. egg noodles 1 lb. cream cheese (2 bricks), softened 4 C (2 pints) sour cream, divided ½ C sugar 4 eggs ½ C raisins Boil noodles and drain. Meanwhile, mix cream cheese, sugar, eggs, 3½ C sour cream and raisins in a bowl; add noodles and mix to coat.

Bake covered at 325° in a greased casserole dish for 90 minutes.

Make a topping with the remaining ½ C sour cream, 2 Tbl. flour, 2 tsp. cinnamon, 2 Tbl. butter and chopped pecans and walnuts. Spread over the kugel and bake an additional 30 minutes.

34

Potato Pancakes Offered by Lois Jaeger (Family Tree branch: Marie Dunahoo) This recipe came from What's Cookin' at Immanuel (1992)

Refrigerated Raw Cucumbers Offered by Margaret Hoffman (Family Tree branch: Margaret Hoffman) This recipe came from Lindenwood Union Church Cookbook (1974)

Ruth's Cucumber Salad Offered by John (Roz) Strang (Family Tree branch: Flick Strang) This recipe came from Ruth Strang of the Washington State Strangs

35

Scalloped Lima Beans Offered by Cora Beck (Family Tree branch: Cora Beck) This recipe came from Lindenwood Union Church Cookbook (1974)

Seven Layer Salad Offered by Margaret Hoffman & Lois Jaeger (Family Tree branch: Margaret Hoffman, Marie Dunahoo) This recipe came from Immanuel Lutheran Church Cookbook (1978)

Seven-Up Jello Offered by Lorraine Strang (Family Tree branch: Calvin Strang) This recipe came from Lindenwood Union Church Cookbook (1974) ----A #303 can is 15 fl. oz. or about 2 cups of applesauce. A “small can” of crushed pineapple is 8 oz. or 1 cup of crushed pineapple.

Two (2) small bottles of 7-Up is 16 oz. or 2 cups of soda.

36

Squash Supreme Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Marsha Kelly, Collins MS The story of this recipe: I make this recipe every single summer when we have so many yellow crook neck squash.

Sometimes if I don’t have any, I leave out the green onions and substitute parsley instead.

Watergate Salad Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Harriet Fitts, Jackson MS The story of this recipe: Yet another recipe from a work potluck!

37

ALL THINGS SWEET

Absolutely Fantabulous Banana Pudding Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Robert Shores, Vicksburg The story of this recipe: Got this recipe one Memorial Day. I usually spread a second tub of Cool Whip on the top before making the cookie design because I like the contrast of white topping and tan cookies.

Apple Oatmeal Crisp Offered by Margaret Hoffman (Family Tree branch: Margaret Hoffman) This recipe came from What's Cookin' at Immanuel (1992) The story of this recipe:

40

Apple Crisp Offered by Lisa Woodworth (Family Tree branch: Calvin Strang) This recipe came from Margaret Hoffman ----4 C peeled, pared and sliced apples (4-5 apples) 2 Tbs. water ¾ C sugar, divided 1 ½ C Bisquick biscuit mix ½ tsp. cinnamon 1 egg ¼ C melted shortening Grease 8” pan. Arrange apples and sprinkle with water and ¼ C sugar. Stir together Bisquick, ½ C sugar and cinnamon. Beat egg and add to dry ingredients – mix well until crumbly. Spread over apples and drizzle with melted shortening. Bake at 400° for 25 minutes or until golden brown.

Aunt Vera’s Apricot Balls Offered by Margaret Hoffman (Family Tree branch: Margaret Hoffman) This recipe came from Vera McQueen ----1 pkg dried apricots, ground 2 C coconut 2/3 C Eagle Brand Sweetened Condensed Milk Mix well and roll into 1” balls. Bake at 325° for 30 minutes. Roll in powdered sugar and allow to dry. Store in airtight container.

41

Brownie Mix Offered by Lois Jaeger (Family Tree branch: Marie Dunahoo) This recipe came from What's Cookin' at Immanuel (1992)

Best Cut-Out Sugar Cookies Offered by Don & Norma Huntley (Family Tree branch: Grace “Peg” Huntley) ----1 C sugar 1 C powdered sugar 1 C margarine or butter 2 eggs 2 tsp. vanilla 1 C oil 5 ¼ C flour + 1 tsp. baking soda + 1 tsp. cream of tartar Cream the sugars and butter together. Add the eggs and vanilla, beat until smooth. Stir in oil. Add the dry ingredients in two additions, scraping the sides of the bowl. Refrigerate dough. Roll out and cut into shapes or roll into balls and flatten with the bottom of a glass. Bake at 350° for 12 minutes.

Caramel Corn Offered by Lois Jaeger (Family Tree branch: Marie Dunahoo) This recipe came from What's Cookin' at Immanuel (1992)

42

Christmas Divinity Fudge Offered by Margaret Hoffman (Family Tree branch: Margaret Hoffman) This recipe came from Lindenwood Union Church Cookbook (1974) The story of this recipe: This recipe came from Elsie Baker (Margaret Hoffman's first mother-in-law). Marg made this every Christmas & Barb (Baker) Falk put on the cinnamon button candy topper! (The recipe below is in Margaret Hoffman’s handwriting.)

43

Aunt Peg’s Chocolate Chip Cookies Offered by Christy Hawkins (Family Tree branch: Calvin Strang) This recipe came from Grace “Peg” Huntley The story of this recipe: This is Aunt Peg’s recipe for chocolate chip cookies. She had beautiful handwriting, but I rewrote this copy for me! (Christy Hawkins)

Family Size Chocolate Chip Cookies Offered by Barb Baker Falk & Magaret Hoffman (Family Tree branch: Margaret Hoffman) This recipe came from Lindenwood Union Church Cookbook (1974) The story of this recipe: The recipe as written by Marg Hoffman (3.5 cups flour) creates a very sticky dough that bakes into thin, crispy cookies. Marg always kept the baked cookies in the freezer!

Coconut Date Balls Offered by Lorraine Strang (Family Tree branch: Calvin Strang) This recipe came from Lindenwood Union Church Cookbook (1974) The story of this recipe:

44

Cranachan Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe is from Mary Berry's Country Home Secrets The story of this recipe: Pronounced "KRAN-uh-kin", this is a classic Scottish recipe that uses what's widely available there: fresh cream, oats, raspberries and whiskey. (Decadent and delicious!)

1 C whipping cream (or heavy cream) 2 Tbl. butter 1/4 C whiskey 1/3 C light muscovado sugar (or brown sugar) 1 lb. fresh raspberries, clean and dry 1/3 C oats 1 C mascarpone cheese Put the butter, sugar, and oats in a pan over high heat until toasted and crunchy, about 4 minutes. Set aside to cool. Tip the mascarpone cheese and heavy cream into a large mixing bowl and whisk on high until soft peaks form. Gently fold in the whiskey, raspberries, and most of the cooled oats, reserving a few teaspoons for topping. Fold softly until combined. Spoon into dessert dishes and garnish with remaining crunchy oats and a few whole raspberries.

Cranachan II Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Michele Baker The story of this recipe: Michele's absolutely unofficial, 60-second version of cranachan... not approved by Scots! (Haha) Gently combine some Cool Whip, a little plain granola, and a few fresh raspberries. Serve in a fancy dessert dish. �

Cranberry Bars Offered by Lois Jaeger (Family Tree branch: Marie Dunahoo) This recipe came from What's Cookin' at Immanuel (1992)

45

Cream Puffs Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Evelyn Saathoff, Stillman Valley IL (she got it from The Joy of Cooking) The story of this recipe: Cream puffs are made from Choux (“shoe”) paste/pastry, which is cooked on the stove and then baked. (recipe at left) Evelyn Saathoff always filled hers with vanilla pudding and topped them with chocolate sauce to make a “Boston Cream Pie” inspired dessert cream puff. Since Choux pastry isn’t sweet, my mom Fran Baker would make smaller versions of cream puffs and fill with chicken salad, tuna salad, or other savory fillings.

Cutout Cookies Offered by Lois Jaeger (Family Tree branch: Marie Dunahoo) This recipe came from What's Cookin' at Immanuel (1992)

46

Date Balls Offered by Lois Jaeger (Family Tree branch: Marie Dunahoo) This recipe came from What's Cookin' at Immanuel (1992)

Ginger Cookies Offered by Lisa Woodworth (Family Tree branch: Calvin Strang) This recipe came from Vera McQueen ----2 C sugar 1 C oleo 2 eggs 1 C molasses 2/3 C sour cream 4 C flour 2 tsp. baking soda 1 tsp. cinnamon 1 tsp. ginger Mix all ingredients well.

Put in refrigerator for 15 minutes to chill.

Take half of the dough and put on well-floured board.

Make into a roll and freeze.

Repeat with other half.

Cut circles and bake about 15 min. at 375°. (Don’t cut too thin or they will be crispy. Makes a big batch but they are good!) Frost.

47

Heath Bar Cake Offered by Lois Jaeger (Family Tree branch: Marie Dunahoo) This recipe came from Immanuel Lutheran Church Cookbook (1978)

Hildaplätzchen (Hilda Cookies) Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Germany, 1992 The story of this recipe: The classic German sandwich cookie from when I was an AuPair in Germany in 1992

Hot Fudge Sundae Cake Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from my college days in Fayetteville, AR The story of this recipe: My roommates and I used to take turns making dinner & dessert. This is the first time I’d ever seen a cake that makes its own pudding!

48

Imitation Heath Bars Offered by Leah Anderson (Family Tree branch: Marie Dunahoo) This recipe came from What's Cookin' at Immanuel (1992)

Lime-Chocolate Fascination Offered by Marie Dunahoo (Family Tree branch: Marie Dunahoo) This recipe came from Lindenwood Union Church Cookbook (1974) The story of this recipe:

49

Linzertorte Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Germany, 1992 The story of this recipe: Delicious German cake recipe collected while I was an AuPair in Germany in 1992. If you don’t have bitter almond oil, use a dash of almond extract.

Mom's Lemon Squares Offered by Christy Hawkins (Family Tree branch: Calvin Strang) This recipe came from Lorraine Strang ----1 C flour Cut oleo into dry ingredients ½ C oleo like pie crust. Pat into 8x8 pan & ¼ C powdered sugar bake 10-15 min. at 350°.

----1 C sugar 2 Tbl. flour ½ tsp. baking powder Grated rind and juice of 1 lemon 2 eggs Beat well and pour over baked crust. Bake 15 minutes more. Cool and dust with powdered sugar. Cut into 2” squares. (For 11x15 jelly roll pan, double the recipe)

50

Never Fail Cupcakes Offered by Cora Beck (Family Tree branch: Cora Beck) This recipe came from Lindenwood Union Church Cookbook (1974)

Never Fail Pie Crust Offered by Mabel Strang (Family Tree branch: Mabel & Frank Strang) This recipe came from Lindenwood Union Church Cookbook (1974)

Potato Chip Cookies Offered by Lois Jaeger (Family Tree branch: Marie Dunahoo) This recipe came from What's Cookin' at Immanuel (1992) The story of this recipe:

51

Peanut Brittle Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Evelyn Saathoff, Stillman Valley IL The story of this recipe: Evelyn Saathoff started making this for the Lutheran Ladies Aid Church Bazaar fundraiser in the 1960s. At Christmas, she would make 50 lbs. or more to sell!

Several ladies made peanut brittle, but Evelyn’s was best, because she pulled it wafer thin and broke it into large pieces.

(She also gave bags as Christmas gifts.)

YUMMY! ----2 C sugar 1 C light Karo (corn) syrup ½ C water Cook in heavy pan, stirring constantly, until a candy thermometer reaches 250° (soft ball).

Add 2 C raw peanuts (with or without skins) and return to boil, stirring constantly, until candy thermometer reaches 300° (hard crack). Remove from heat and add: 1½ tsp. baking soda 1 tsp. salt ½ tsp. vanilla 2 tsp. butter Pour onto the back of a buttered cookie sheet and stretch with greased spatulas to form thin, crisp chunks.

Makes 2 lbs. Store in airtight container away from humidity.

52

Red Velvet Devil's Food Cake Offered by Lisa Woodworth (Family Tree branch: Calvin Strang) This recipe came from Edythe Hill ----2 C sugar 1/2 C shortening 2 eggs ½ tsp. salt 1 C sour milk 3 C flour 2 tsp. baking soda 1/2 cup cocoa 1 C boiling water Mix cocoa, boiling water and soda. Cream sugar and shortening, add eggs. Add the cocoa mixture, then milk and flour. Mix well.

Bake at 350° for 30-40 min. in a greased pan.

Raisin Cake Offered by Lisa Woodworth (Family Tree branch: Calvin Strang) This recipe came from Edythe Hill

----1 C sugar ¼ C shortening 2 C flour 1 tsp soda

½ tsp. ginger 1 tsp. cinnamon 2 C water 1 C raisins

Cook the raisins in the water for five minutes and drain, reserving the liquid. Cream sugar and shortening, then add raisin water. Add dry ingredients and pour into a greased 8x8 pan.

Bake at 350° for 25 minutes or until a toothpick comes out clean.

53

Rice Krispie Frozen Dessert Offered by Margaret Hoffman (Family Tree branch: Margaret Hoffman) This recipe came from What's Cookin' at Immanuel (1992)

Rice Pudding Offered by Lois Jaeger (Family Tree branch: Marie Dunahoo) This recipe came from What's Cookin' at Immanuel (1992)

Stir-N-Drop Cookies Offered by Marie Dunahoo (Family Tree branch: Marie Dunahoo) This recipe came from Lindenwood Union Church Cookbook (1974) The story of this recipe:

54

Sour Cream Coffee Cake Offered by Michele Baker (Family Tree branch: Margaret Hoffman) This recipe came from Fran Baker, Jackson MS The story of this recipe: A neighbor in Stillman Valley, IL brought over this coffee cake on the day in 1973 when Ray Saathoff, Sr. died. Fran Baker says it was the only thing she could manage to eat for two days.

1 C butter 2 C sugar 2 eggs

1 C sour cream 1/2 tsp. vanilla 2 C flour, less 4 Tbl.

1 tsp. baking powder

Cream together the butter and sugar. Add eggs and beat until fluffy. Add sour cream and vanilla, beat well. Add mixed dry ingredients in two additions.

In a small bowl, combine: 1 Tbl. cinnamon

2 Tbl. brown sugar

1/2 C chopped pecans

Well grease and flour an Angel food cake or Bundt pan. Alternate batter, topping, batter to create a “ribbon” inside. Bake for 45-55 min. at 350. Cool completely and turn onto plate.

55

INDEX Apple Crisp…………………………………………………….…………41 Apple Oatmeal Crisp.………………………………………………….. 40 Apricot Balls, Aunt Vera’s………………………………………………41 Bars, Cranberry…………………………………………………………..45 Bars, Imitation Heath……………………………………………………49 Beef Stew and Dumplings………………………………………………23 Beef Stroganoff………………………………………………………….. 24 Beef, BBQ………………………………………………………………… 23 Beef, Chipped Beef Dip………………………………………………… 24 Beef, Italian……………………………………………………………… 25 Beets, Gramma Strang’s Pickled………………………………………. 33 Bread, Aunt Ruth's………………………………………………………17 Bread, Banana…………………………………………………………… 17 Bread, Banana Nut……………………………………………………… 18 Bread, Pull-Apart Sour Cream & Chive Rolls……….………………..19 Bread, Swiss Beer……………………………………………………….. 20 Bread, Zucchini…………………………………………………………..18 Brownie Mix…………………………………………………………….. 42 Cabbage, Marvelous Au Gratin……………………………………….. 33 Cabbage, Nan’s Casserole………………………………………………34 Cake, Heath Bar………………………………………………………… 48 Cake, Hot Fudge Sundae………………………………………………. 48 Cake, Linzertorte……………………………………………………….. 50 Cake, Raisin………………………………………………………………53 Cake, Red Velvet Devil’s Food…………………………………………53 Cake, Sour Cream Coffee………………………………………………. 55 Caramel Corn…………………………………………………………… 42 Cheese, Delicious Ball…………………………………………………...6 Cheese, Festive Spread………………………………………… ……….7 Cheese, Pimiento………………………………………………………... 12 Chicken, Golden Casserole…………………………………………….. 25 Chicken, Kentucky Fried………………………………………………. 26 Chili, Big Family…………………………………………………………24 Cookies, Aunt Peg’s Chocolate Chip…………………………………. 44 Cookies, Best Cut-Out Sugar………………………………………….. 42 Cookies, Cutout…………………………………………………………. 46 Cookies, Family Size Chocolate Chip………………………………… 44 Cookies, Ginger…………………………………………………………. 47 Cookies, Hildaplätzchen……………………………………………… 48 Cookies, Potato Chip…………………………………………………… 51

Cookies, Stir-N-Drop…………………………………………………… 54 Crackers, Buffalo Oyster………………………………………………. 8 Crackers, Italian Oyster…………………………………………………8 Crackers, Old Bay Oyster……………………………………………… 8 Crackers, Ranch and Dill Oyster……………………………………… 8 Crackers, Taco Oyster………………………………………………….. 8 Cranachan……………………………………………………………….. 45 Cranachan II…………………………………………………………….. 45 Cream Puffs (Choux pastry)……………………………………………46 Cucumber Salad, Ruth’s……………………………………………….. 35 Cucumbers, Refrigerated Raw………………………………………… 35 Cupcakes, Never Fail……………………………………………………51 Date Balls…………………………………………………………………47 Date Balls, Coconut…………………………………………………….. 44 Dip, Christmas………………………………………….………………. 6 Dip, Pumpkin Pie………………………………………………………. 12 Dip, Reuben Sandwich………………………………………………… 13 Enchiladas, Roz's Whatever Is Leftover……………………………… 28 Fudge, Christmas Divinity…………………………………………….. 43 Halibut, Roz Strang's Olympia………………………………………... 27 Lemon Squares, Mom's Best……………………………………………50 Lima Beans, Scalloped…………………………………………………. 36 Lime-Chocolate Fascination…………………………………………… 49 Meatballs and Sauce……………………………………………………. 26 Noodle Kugel…………………………………………………………… 34 Pancakes, German Apple……………………………………………… 5 Pancakes, Potato…………………………………………………………35 Pancakes, Swedish……………………………………………………… 14 Peanut Brittle……………………………………………………………. 52 Pecans, Candied………………………………………………………… 10 Pecans, Maple…………………………………………………………… 10 Pecans, Roasted Hot Pepper……………………………………………9 Pecans, Spicy and Sweet Cocktail…………………………………….. 11 Pecans, Spicy Glazed…………………………………………………… 9 Pecans, Sweet, Spicy & Salty Candied………………………………... 11 Pie Crust, Never Fail…………………………………………………… 51 Pizza, Breakfast…………………………………………………………. 5 Pizza, Fruit………………………………………………………………. 7 Pizza, Vegetable………………………………………………………… 14 Pudding, Absolutely Fantabulous Banana……………………………40 Rice Krispie Frozen Dessert…………………………………………… 54 Rice Pudding……………………………………………………………. 54

Salad, Broccoli……………………………………………………………2 Salad, Cranberry…………………………………………………………32 Salad, German Potato………………………………………………….. 32 Salad, Seven Layer……………………………………………………… 36 Salad, Seven-Up Jello……………………………………………………36 Salad, Shrimp…………………………………………………………… 27 Salad, Watergate…………………………………………………………37 Salmon, Party Pâté……………………………………………………… 9 Sausage and Cheese Balls……………………………………………… 13 Sausage, Easy Peasy BBQ Weenies…………………………………… 6 Spaghetti Pie……………………………………………………………. 29 Squash Supreme…………………………………………………………37 Stew, Wild Rice…………………………………………………………. 29

A NOTE FROM MICHELE BAKER Many, many thanks to the great cooks (both Strang and not!) who gave so freely and generously of their time, recipes, and stories.

It's very important to me to preserve, share (and enjoy) these older recipes, so I really appreciate everyone's help to continue these recipes into 2022 and beyond.

ALL are welcome and invited to download and enjoy these recipes. (June 2022)

' Bon appetit!