RECIPE EXCHANGE Submit your favorite recipes to be featured on our reader recipe page. Email to tina@weca.coop Cottage Cheese Cake Mary Ann Giemza, Arcadia
20 graham crackers, finely rolled 1–1/2 cups sugar, divided 1–1/2 cups butter, divided 1/4 tsp salt 1/2 cup milk 2 eggs, separated 2 pkgs Knox gelatin 1/2 cup lukewarm water 1 lb cottage cheese, well drained 1–3/4 cups whipping cream 1 can pineapple chunks, drained Mix graham crackers, 1/2 cup sugar, and 1/2 cup butter. Press firmly on the bottom and sides of a spring form pan. Reserve 3/4 cup for topping. In the top of a double boiler, beat the egg yolks with the sugar and salt. Stir in milk and place over simmering water. Cook, stirring constantly, until mixture is creamy. Add the gelatin and stir until gelatin is completely dissolved. Mix in the cottage cheese, whipping cream, and pineapple. Fold in stiffly beaten egg whites. Sprinkle remaining graham cracker mixture on the top. Pour into crust and chill until firm.
22
Hearty Krautwiches
Crockpot Chicken Chili
4 hard cooked eggs, divided 1 can sauerkraut, well drained 1/3 cup Russian salad dressing 1 medium red onion 6 onion buns 8 oz thinly sliced salami 6 slices Muenster cheese 6 oz sliced liverwurst 6 lettuce leaves
2–3 chicken breasts 1 can great northern beans 1 can white corn 1 can navy beans 1 can cream of chicken soup 1 can chicken broth 1 pkg taco seasoning 8 oz sour cream Shredded cheese Crushed tortilla chips
Lluvia Springer, Lyndon Station
In a small bowl, chop one egg; stir in sauerkraut and salad dressing. Chop half of the onion; add to sauerkraut mixture. Slice remaining eggs and onion; set aside. On the bottom part of the bun, layer salami, cheese, liverwurst, lettuce, onion, and about 1/3 cup of sauerkraut mixture. Top each with sliced eggs and additional salad dressing if desired. Replace bun tops.
Jerry Majors, Pardeeville
Layer chicken, beans, and corn in a crockpot. Mix chicken soup, chicken broth, and taco seasoning. Pour over chicken/beans. Simmer on low 7–8 hours. Remove and shred chicken; add back to crockpot and stir. Add 8 ounces of sour cream. Serve with crushed tortilla chips and shredded cheese.
Robert Redfield Dessert Marianne Severson, West Allis
1 cup flour 1/2 cup butter 1 cup pecans, finely chopped 8 oz package cream cheese, softened 8 oz whipped topping, thawed 1 cup powdered sugar 4 oz instant chocolate pudding mix 4 oz instant vanilla pudding mix 3 cups milk 1–1/2 oz milk chocolate candy bars, grated Mix flour, butter, and nuts until crumbly, press into 9x13-inch pan and bake at 350 degrees for 20 minutes. Cool completely. Beat cream cheese and powdered sugar on high with a mixer until smooth. Fold in half the whipped topping. Spread over cooled crust. Mix the puddings with milk; beat slowly with mixer until smooth (2 minutes). Spread on top of cheese layer. Let stand a few minutes, then spoon remaining whipped topping over top and spread carefully. Sprinkle with grated milk chocolate bar. Cover and refrigerate until ready to serve.
REQUESTS from our
READERS An online reader requested a recipe for chocolate pudding cake. If you have a recipe request, or would like to submit a recipe for publication, please write to Wisconsin Energy Cooperative News, What’s Cooking? 222 West Washington Ave., Suite 680, Madison, WI 53703-2719 or contact us via our website, www.wecnmagazine.com. Thanks!
Wisconsin Energy Cooperative News
WECN JuneReaderRecipes.indd 1
5/12/17 3:57 PM