Star-Herald Holiday Recipe Guide 2011

Page 2

a publication of the Star Herald

Shurfine

Blue Bonnet

All Purpose Flour

Margarine Spread

1

$ 49

79¢ $ 29 1 $ 19 2 1 Lb. Qrtrs

5 Lb. Bag

Shurfine

Brown Sugar or Powdered Sugar Nestle

2 Lb. Bag

Toll House Morsels

10-12 Oz Packages

Pillsbury 2 Count

Pie Crusts, Shurfine 4 Lb. Bag

Granulated Sugar, Shurfine 8 Oz.

Baking Cocoa or Shurfine Pam

No-Stick Cooking Spray

Graham Cracker Pie Crust

219 99¢

$

5-6 Oz

6 Oz

Gurley’s Raw Spanish Peanuts 10 Oz. or Raw Chip Coconut 5 Oz. ..............

Luck Leaf 21 Oz. Can

or Cherry 1 Apple Pie Filling $ 99 1 $ 29 $ 39 3

$ 29

Gurley’s Cherry Chips 10 Oz. or Almond Bark 20 Oz. ..........

Gurley’s Chopped Pecans 5 Oz. or Pecan Halves 5 Oz. ..........

2

Sale Prices Good November 13-24, 2011

SCOTTSBLUFF, NE 401 South Beltline Hwy West • 308-632-5303 Open Daily 6:00 AM- 9:00 PM

TORRINGTON, WY 1542 South Main Street • 307-532-3401 Open Daily 6:00 AM- 9:00 PM

KIMBALL, NE 815 East 3RD Street • 308-235-2482 Open Daily 6:30 AM- 9:00 PM

a publication of the Star Herald

Spicy Potato Soup Beth Ann Wells, Torrington, WY 1 lb ground beef 4 C potatoes, peeled and cut in 1/2” cubes 1 small onion, chopped 3-8 oz cans tomoato sauce 4 C water 2 tsp salt 1½ tsp pepper ½ to 1 tsp hot pepper sauce, optional In a Dutch oven or large skillet, brown ground beef, drain.

Add potoatoes, onions and tomato sauce. Stir in water, salt, pepper and hot pepper sauce. Bring to a boil.

Reduce heat and simmer for 1 hour or until potatoes are tender and soup is thickened. 6-8 servings.

Walnut Apple Salad Karen Walker, Kimball, NE 1 red apple (cubed) 1 green apple (cubed) Red grapes (as many as you want) Handful dry cranberries 3 containers French vanilla yogurt Walnuts sugared 2 T water ¼ C sugar ½ C walnuts Dissolve sugar then add walnuts, to crystallize sugar. Put on cookie sheet to cool. Then add walnuts to apple salad mix.

Tuna Sensation

Deb Steinbrecher, Bridgeport, NE 7 oz can tuna 8 oz pkg cream cheese ½ C sour cream 1 tsp worcestershire sauce 1 T minced onion 1 clove garlic, minced ½ tsp salt, pepper to taste Mix, cover and put into refrigerator for 2-3 hours to allow flavors to blend. One half hour before serving removed from refrigerator and let stand at room temp. Serve as a dip with crackers or potato chips.

Cranberry Apple Mousse

Juanita Baker, Minatare, NE 12 oz bag fresh or frozen cranberries,

Page 3 picked over and washed 3 Delicious apples, peeled, cored and chopped ½ C white wine 1 C cranberry juice ¾ C sugar juice of one half lemon 1 C heavy cream, whipped Apple slices, cranberries for garnish Combine in a saucepan the cranberries, apples, wine, cranberry juice, sugar and lemon juice.Bring to a simmer and cook down until most of the liquid is evaporated.

The mixture should have a thin jam-like texture. Puree the mixture in a food processor, strain and cool. Gently fold in the whipped cream. Pour into individual serving dishes or a large glass bowl and garnish.

Chill two hours before serving.

Shrimp Wrap Delores M. Nuss, Scottsbluff, NE 1 pkg pre-cooked small shrimp 1 pkg thin sliced bacon strips Cut bacon strips in half.

Wrap bacon around one shrimp, secure with toothpick. Place on cookie sheet or baking pan and bake at 350° until the bacon is done.

Don’t over bake as shrimp will become tough.

Christmas Jello® Salad

Marie Anderson, Scottsbluff, NE 3 oz pkg lime gelatin Make this per package instructions, except use less water than what’s called for. Put in bottom of 9x13 pan and let it set-up.

3 oz pkg lemon gelatin Small can crushed pineapple, drained Take lemon gelatin, pineapple juice and enough water to equal 2 cups of liquid and bring to boil. Pour over 3 cups of mini marshmallows and let cool. Mix 4 oz pkg cream cheese and ½ cup Miracle Whip®. Stir into lemon gelatin mixture and then add 2 cups of whipped cream and drained pineapple. Pour over the green layer; let chill and set-up.3 oz pkg strawberry Jello® made with a little less water than it calls for. Pour over lemon mixture.

Caulflower, Rosemary & Garlic Salad Kaaren Grimminger, Scottsbluff, NE

Parboil the cauliflower to the point that it is cooked but not mushy. Place it whole on a plate. Heat rosemary sprigs and small slices of garlic -- according to taste, in olive oil until the herbs are cooked but still firm. Add salt and pepper as desired, and drizzle this mixture over the cauliflower. Serve cold.

Shrimp Dip Deb Steinbrecher, Bridgeport, NE 5 oz can shrimp 1 C sour cream ¼ C bourbon 1 tsp coarsely cut parsley ½ tsp paprika 1 tsp coarsely chopped dill ¾ tsp salt ½ tsp ground pepper 1 T cut chives Put all ingredients except chives, in blender and blend until smooth. Remove and stir in chives. Chill. Serve with raw vegetables or seafood.

Cranberry Relish Mold Juanita Baker, Minatare, NE 2 -3 oz pkgs cherry gelatin 1 tsp unflavored gelatin 2 C boiling water 6 oz can cranberry sauce 7 oz can crushed pineapple ¼ C chopped celery Topping: whipped cream, creamed cheese or mayonnaise Dissolve cherry and unflavored gelatins completely in boiling water. Let cool slightly, then stir in cranberry sauce, drained pineapple and celery. Pour into glass serving bowl and chill until firm. At serving time, dip mold briefly in a pan of hot water to loosen and unmold onto chilled plate. Top with favorite topping.

Optional: raspberry gelatin may be substituted

Hascall Dip Donna Hascall, Bridgeport, NE 2 C sour cream 1½ C cheddar cheese, chopped 8 oz cream cheese 1 tsp liquid smoke 2 tsp minced onion ½ tsp garlic salt 1 sm jar or pkg bacon bits 2 T horseradish Mix together and top with chopped pimento and dried

Page 4

a publication of the Star Herald

Broccoli Cheese Soup Elizabeth Stitt, Minatare, NE 2 chicken boullion cubes 3 C water 3 C chopped broccoli ¼ C shredded carrots 1 small onion 1 tsp salt ½ C flour 1½ C Velvetta® cheese Dissolve boullion cubes in boiling water in soup kettle.

Add broccoli, carrots, onion and salt. Cook until broccoli is tender. Reduce heat to low. Add flour to milk to make smooth mixture. Stir into soup mixture along with cheese and heat until cheese is melted and soup is thickened. Stir often to keep from scorching.

Behind the beautiful exterior is a world of thoughtful organization features designed to make life easier.

Taco Soup Dorothy Purviance, Morrill, NE 2 lbs hamburger browned with onion 2 lbs Velveeta® cheese, cut up 2 cans chilis (without beans) 2 cans stewed tomatoes 2 can Mexican tomatoes Brown hamburger, mix all ingredients in crockpot, and cook on high.

Serve over Frito’s in a bowl.

1725 East Overland, Scottsbluff 308-632-2105

Three-Layered Crimson Cranberry www.centurylumbercenter.com Salad Dorothy Monasmith, Hours: Monday-Friday: 7:30 to 5:30; Saturday: 8:00 to 1:00

Bridgeport, NE

3 oz pkg cherry gelatin

3 oz pkg orange gelatin 1 C boiling water 16 oz can whole berry cranberry sauce 1½ tsp lemon rind 1 T lemon juice 8 oz can crushed pineapple, undrained ¼ C powdered sugar 1 C sour cream 3 oz pkg raspberry gelatin 1½ tsp unflavored gelatin ¾ C boiling water 1 C cold water 16 oz can jellied cranberry sauce In a large bowl, combine cherry and orange gelatins.

Add 1 Cup boiling water and stir until gelatin dissolves. Break up whole berry cranberry sauce with a fork or whisk, fold sauce into gelatin, adding lemon rind, lemon juice and crushed pineapple. Combine thoroughly and pour into a 9x13 inch pan - spray with baking spray to ease serving. Cover and refrigerate until firm. Meanwhile, make the second layer. Stir powdered sugar into sour cream and spread over the gelatin mixture when the first layer is set.

Cover and refrigerate 30 minutes.

To prepare the third layer, combine raspberry and unflavored gelatins and add 3/4 Cup boiling water, stirring until the gelatins are dissolved. Stir in 1 Cup cold water and chill until slightly thickened. In another bowl, beat jellied cranberry sauce until smooth, then add the slightly thickened gelatin. Beat with a whisk until the mixture is very smooth and pour over the sour cream layer. Cover and refrigerate for at least six hours. To serve cut into squares and place each on a bed of lettuce. Serves 12.

a publication of the Star Herald

Page 5 paprika. Arrange chicken in 13x9 baking dish. Bake uncovered at 400° for 20 minutes. Pour 1 cup sauce over chicken, top with cheese and tomato. Bake 10 minutes or until chicken is thoroughly cooked. Serve with remaining sauce, heated.

Stuffed Green Peppers Elizabeth Stitt, Minatare, NE

Original Tom & Jerry Tasties Delores M. Nuss, Scottsbluff, NE 1 lb hamburger 2 T ketchup 1 rounded tsp mustard 1 rounded tsp creamy horseradish 1 tsp Worcestershire sauce 1½ tsp salt 1/8 tsp pepper 1/3 tsp Accent Water Chopped onion Stir spices together. Measure into a container. Add to raw hamburger.

Add the same amount of water and chopped onion as spices to hamburger. Mix with spoon; put on low flames for 15 minutes.

Keep stirring to break up beef. Simmer 25 minutes. Serve on hamburger buns, top with mustard and sour pickles.

Taco Salad

Fran Frerichs, Gurley, NE 1 lb hamburger ½ pkt taco seasoning 3 head Romaine lettuce, cut fine 1can red kidney beans, drained ½ bag crushed corn chips 1 pkg grape tomatoes, halved Catalina dressing, about half bottle Brown hamburger, drain. Add taco seasoning and stir; let cool. Add other ingredients in order listed; toss.

Refrigerate then serve.

Chicken Parmesan Alfredo Dorothy Purviance, Morrill, NE 4 boneless chicken breasts 1 egg beaten ¾ C Italian seasoned bread crumbs ¼ tsp paprika, optional 1 jar Ragu® Cheesy Alfredo sauce ½ C shredded mozzarella cheese Dip chicken in egg, then bread crumbs, combined with

3 large green peppers 1 lb ground beef 1½-2 C minute rice 1 onion, chopped fine ½ C milk 1 egg, beaten 1 tsp sugar ½ tsp basil 1 tsp salt Dash of pepper Grated cheddar cheese 15 oz can tomato sauce Clean and cut peppers in half lengthwise. Boil for 15 minutes. Drain and place in bakin pan. Add sugar and basil to tomato sauce and set aside.

Brown beef and onion, add milk, egg, salt, pepper, half can tomato sauce and enough rice to make it look right.

Cover and simmer 5 minutes.

Add cheese to rest of sauce, spoon mixture over rest peppers, top with cheese and bake 45 minutes.

Chicken Teriyaki Darlene Howton, Dawson Springs, KY 5 lbs chicken (wings, thighs, drumsticks) 1 C sugar 1 C soy sauce 3 T white vinegar 1 T ginger 1½ tsp garlic powder Mix and bake 11/2 hours ate 375° or crockpot 8 hours on low heat. 15 minutes before it’s done pour 4 tablesppons cornstarch and 1/4 cup water over chicken to thicken if desired.

Baked Apple Upside Down French Toast Kaaren Grimminger, Scottsbluff, NE 3 lbs Granny Smith apples, peeled and thinly sliced

6 T butter ¾ C granulated sugar 1 tsp cinnamon 8 slices French bread, sliced 3/4 inch thick 7 eggs ½ tsp vanilla ¼ tsp nutmeg -- freshly grated if possible 1 cup milk ½ cup heavy cream Melt butter in large sauté' pan and add sliced apples.

Top apples with sugar and cinnamon and stir to incorporate. Sauté' over medium heat until apples are limp and translucent, about 10 minutes, stirring frequently so they don't scorch. Pour apples into a 9 by 13 inch glass baking dish. Top with sliced French bread, filling in any spaces with small pieces of bread so that entire surface is covered. Whisk eggs with vanilla, nutmeg, mail and cream.

Pour mixture evenly over the bread. Cover with plastic wrap and refrigerate until morning. The next morning, preheat the oven to 400°. Bake the French toast for 25 minutes or until bread is golden and custard is set. Invert carefully into a sheet pan, apple side up, and cut into squares. The syrup of your choice can be used, as well as fresh cream. (www.cooking.com)

Dilly Veggie Pizza Fran Frerichs, Gurley, NE 8 oz tube refrigerated crescent rools 1½ C vegetable dill dip 2 med carrots, chopped 1 C finely chopped fresh broccoli 1 C chopped tomatoes 4 green onions, sliced 2¼ oz can slices, ripe olives, drained Unroll crescent dough into one long rectangle. Press onto bottom of a greased 13x9 baking pan; seal seams. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack. Spread dip over crust; sprinkle with the carrots, broccoli, tomatoes, onions and olives.

Cut into squares. Refrigerate leftovers.

Page 6

a publication of the Star Herald until the topping is lightly brown.

Baked Beans

Beth Ann Wells, Torrington, WY

Oven Roasted Potatoes Karen Walker, Kimball, NE

2 lbs potatoes peeled & quartered Salt & pepper Sprinkle season salt & garlic salt to taste 2 T extra virgin olive oil 2 T chopped onion 2 tsp mince garlic Preheat oven to 400° Put potatoes on baking sheet, season with seasonings, olive oil & onion & garlic, toss to coat potatoes. Roast in the oven until golden & crispy on the outside & tender on the inside. Cook about 30 minutes.

Sweet Potato Casserole

Jewel Kent, Scottsbluff, NE 4 C sweet potato, cubed ½ C white sugar 2 eggs, beaten ½ tsp sale 4 tsp butter, softened ½ C milk ½ tsp vanilla extract ½ C packed brown sugar 1/3 C all-purpose flour 3 T butter, softened ½ C chopped pecans Preheat oven to 325°. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium heat until tende; drain and mash. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13” baking dish. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse.

Stir in pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes, or

Fry 8 slices bacon and cut up in pieces. Drain grease from skillet and slice 4 large onions, in skillet add a half cup brown sugar, 1 teaspoon dry mustard, 1/2 teaspoon garlic pd, 1 teaspoon salt, 1/2 cup vinegar. Cook 20 minutes with lid on. In baking dish add: 2-15 oz cans drained lima beans 1 lb can green lima beans 1 lb dark red kidney beans 1 lb can pork & beans Pour sauce over beans and bake 1 hour at 350°. Can use any kind of beans.

Creamed Beans & Potatoes Jewel Kent, Scottsbluff, NE 4 med red potatoes, cut into wedges 10 oz pkg frozen beans or peas 2 T butter or margarine 2 T all-purpose flour ½ tsp sale 1/8 tsp pepper 1 C milk Place potatoes in a saucepan; cover with water and cook until tender. Cook beans according to package directions.

Melt butter in a saucepan; stir in flour, salt and pepper until smooth.

Gradually add milk. Bring to a boil; boil for 1 minutes. Drain potatoes and beans; place in a serving bowl. Add sauce and stir to coat.

Escalloped Pineapple Marie Anderson, Scottsbluff, NE 1 C melted butter 1½ C sugar 3 eggs, beaten ¼ C milk 20 oz can pineapple tidbits - do not drain Mix all ingredients except bread Cube 5 slices of bread into buttered 9x13 baking dish and pour over the other ingredients.

Bake uncovered at 325° for 1 hour. Is good hot

or cold.

Cheesy Baked Beans Fran Frerichs, Gurley, NE 1 lb lean ground beef 2-15 oz cans pork & beans 2 C frozen pitted tart cherries, thawed 16 oz can kidney beans rinsed and drained 1 C ketchup ½ C water 1 envelope onion soup mix 2 T prepared mustard 2 tsp cider vinegar In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl continue the remaining ingredients, stir in beef. Transfer to an ungreased 21/2 qt

a publication of the Star Herald

Holiday Butter Cookies Karen Walker, Kimball, NE

2¼ C flour 2 eggs unbeaten 1 C sugar 1 ½ tsp baking powder 1 C butter soften 1 tsp vanilla Sift together flour & baking powder. Cream butter add sugar & mix well, add eggs & vanilla blend. Add sifted ingredients & blend. Chill at least 4 hrs. Roll out very thin on a floured pastry cloth. Cut out with cookie cutters. place on a lightly greased cookie sheet. Bake in preheated 400° oven for 6 –8 mins. or until brown around the edges. Cool & decorate

Orange Slice Bars Joni Underwood, Scottsbluff, NE 1 lb candy orange slices 2 C sifted flour ½ tsp salt 1 lb (3 C) light brown sugar 4 eggs, slightly beaten 1 C chopped nuts 1 tsp vanilla Cut orange slices in small pieces with scissors dipped in cold water. Add to flour and salt. Add remaining ingredients and mix well. Spread in 2 greased 9x9x2” pans. Bake in moderate oven, 350°, for about 45 minutes. Cool in pans. Cut in 1x3” bars and roll in granulated sugar if desired.

Microwave Peanut Brittle

Dorothy Monasmith, Bridgeport, NE

1½ C sugar ½ C syrup (light or dark) 2 C raw peanuts ½ C water Dash of salt Put sugar, corn syrup, 1/2 cup water, salt and peanuts in 2 Qt microproof bowl or casserole. Cook on Hi for 5 minutes. Stir. Cook on Hi for 9 or ten minutes until the syrup separates into threads or hard crack stage (300 degrees on a candy thermometer). Check temperature several times during the last few minutes. Do not leave thermometer in microwave while cooking. Stir in butter, soda and vanilla just until light and bubbly. Poud into buttered cookie sheet. Spread. Cool and break into pieces. This is an older recipe so was made in a 600 watt microwave.

You can double this recipe and cook longer

Page 7 1½ C margarine, softened 3 eggs 4 C sifted flour 1 tsp salt 1 tsp soda 1 tsp cinnamon ½ lb dates, chopped ½ lb figs, chopped 1 C walnuts, chopped Cream sugars with margarine. Add eggs, beat till fluffy.

Add chopped dates, figs and walnut to sifted flour, salt, soda and cinnamon. Mix all ingredients well –till fruit and nuts are evenly distributed in the dough. (Dough will be stiff). Pack down into two loaf pans which have been lined with wax paper. Place in refrigerator or freezer till thoroughly chilled. Slice with sharp knife into thin slices and place on ungreased cookie sheet. Bake in 400° oven about 12 minutes.

Fudge Dorothy Monasmith, Bridgeport, NE 2 C sugar 2/3 C evaporated milk 12 marshmallows ½ Cup butter pinch of salt Place all of the above into a pan. Stir until mixture boils.

Boil and stir for 6 or 7 minutes. Remove from heat. Add 6 oz. of chocolate chips, 1 tsp vanilla, 1 cup chopped nuts. Beat by hand until all chips are melted. Pour into buttered 9 x 13" pan. Cool and cut into squares.This easy recipe tastes like old fashioned fudge.

Butter Taffy Popcorn

Holiday Corn Casserole Paula Brening, Mitchell, NE 1 can cream corn 1 can whole corn, undrained 2 boxes Jiffy Corn Muffin Mix 1 stick margarine 1 small bell pepper, chopped 1 small onion, finely chopped 2 eggs, beaten 1 pint sour cream 1/2 C shredded cheddar cheese Preheat oven to 350°. Saute pepper and onion in margarine until soft. Mix corns, muffin mixes, pepper, onion and eggs in 2-qt casserole dish. Dollop sour cream in spoonsfulls over the mixture - do not stir into mix. Bake 35-40 minutes or until firm. Sprinkle cheese on top and cook until melted.

Peanut Brittle

Marie Anderson, Scottsbluff, NE

Pop two large batches of popcorn (I use one large roaster full of popcorn) 1 1/3 C sugar 1 C margarine ½ C white corn syrup Combined above ingredients, stir until dissolved, Light boil for 10 minutes.

Add: 1 tsp vanilla 1 C peanuts Pour mixture over the popcorn and mix.

2 C sugar 1 C white syrup ½ C water Pinch salt Cook these ingredients together Add package of raw peanuts and cook to hard crack stage.

Add: 3 T butter 1 ts vanilla 1 tsp soda (last) Stir well. Pour out onto well buttered pans and cool.

Fudge

Christmas Trifle

Tricia Mackie, Scottsbluff, NE

Marie Anderson, Scottsbluff, NE In a large bowl break up 16 oz Hershey bar; 16 large marshmallows cut into pieces; 12 oz semi-sweet chocolate chips; 2 cups black walnuts; tsp vanilla.

Butter 9x 13 pan.

Mix in saucepan 41/2 cups sugar; 13 oz can evaporated milk; 1/2 stick butter. Bring to boil and boil for 5 minutes stirring constantly. Pour mixture over other ingredients, stir until melted and pour into buttered pan. Make a day or two ahead of time.

Mother’s Cookies

Holiday Onions

Joni Underwood, Scottsbluff, NE

3 lbs onions, sliced 2 T butter

1 C granulated sugar 1 C brown sugar, firmly packed

3 T all-purpose flour 1 C milk 1 C sharp cheddar cheese, shredded 1 dash paprika Preheat over to 350°. Lightly grease one 3 quart casserole dish. Bring a medium saucepan of salted water to a boil. Sit in onions; cook until tender but still firm. Drain.

Melt the butter in a large skillet over medium heat. Stir in the flour and continue stirring until golden brown.

Pour in the milk and allow the mixture to thicken. Mix in the cheese, allowing it to melt. Arrange onions in casserole dish and cover with cheese mixture; sprinkle with paprika. Bake in the preheated oven 30 minutes, or until heated through and bubbling around edges.

Jewel Kent, Scottsbluff, NE

Deb Steinbrecher, Bridgeport, NE 8 oz crushed pineapple 3 med bananas, sliced 10 oz jar red marachino cherries 6 oz jar green marachino cherries 3½ C eggnog, chilled 2-3.4 oz pkg instant vanilla pudding mix 1 prepared angel food cake (8”), cut into 1” cubes 16 oz frozen whipping cream, thawed Drain pineapple, reserving juice. Dip bananas in juice, drain and discard juice. Set aside bananas, pineapple, 3 red cherries and 3 green cherries. In a bowl, whisk eggnog and pudding until thickened. Place half of the pudding in 4-qt serving or trifle bowl, layer with half of the cake cubes and fruit and pudding. Repeat layers.

Garnish with walnuts and cherries.

Page 8

Easy Easy Caramel JoAnne Werkele, Torrington, WY 2 C sugar 1 C light corn syrup 1 C butter cubed 14 oz can sweetened condensed milk In heavy saucepan combine condensed milk, corn syrup and butter. Bring just to boil over medium heat, stirring constantly.

Continue boiling without stirring at moderate steady rate for 4 minutes. Remove from heat. Stir in milk. Return to heat. Reduce to medium low heat. Cook and stir until a candy thermometer reads 245° (firm ball stage). Pour in pan and wrap cut pieces in wax paper or dip pretzel rods into it and coat with chocolate or nuts.

Delicious Holiday Cake Gail Newman, Mitchell, NE ¾ C flour 1/8 tsp salt ¾ C sugar ½ tsp baking powder ½ lb dates ½ lb nuts (walnuts or pecans) ½ lb candied pineapple ½ lb candied cherries ½ tsp vanilla 2 eggs separated Mix dry ingredients with fruit and nuts. Stir in egg yolk and vanilla. Fold in stiflly beaten egg whites.

2 loaf pans, 8x4x2, lined with foil.

Press ingredients firmly into the pansm cover cakes with foil and bake at 275° for 13/4 hours. Remove foil and increase heat to 325° and bake 10-15 minutes, until lightly browned. Cool. Remove from foil; wrap and store in refrigerator.

Jello Popcorn Donna Hascal, Bridgeport, NE 7 qt popped corn 1 C sugar 1 C white syrup 1 small pkg any flavor gelatin Bring sugar and white syrup to a boil, add gelatin. Stir till dissovled and pour over popcorn. Make into balls or chunks

Lemon Fudge Marcia Bremer, Hemingford, NE

a publication of the Star Herald 1½ tsp plus ½ C butter, divided 4.3 oz pkg cook-and-serve lemon pudding mix ½ C cold 2% milk 3¾ C confectioners’ sugar 1 tsp lemon extract Line 9” square pan with foil. Grease foil wtih 1½ teaspoons butter; set aside. In large, heave saucepan, combine the pudding mix, milk and remaining butter. Cook and stir over medium heat until thickened. Remove from the heat. Beat in confectioners’ sugar and extract. Pour into prepared pan; refrigerate until set. Using foil, lift fudge out of pan. Discard foil; cut into 1” squares. Store in refrigerator.

Chocolate Christmas Mice or White Halloween Lab Rats Dalene Louden, Scottsbluff, NE 24 maraschino cherries with stems Waxed paper 1 Packag of Chocolate or White Candy Coat 24 milk chocolate Hershey's Kisses 48 almond slices ICING: 1 cup confectioners' sugar Black, red & blue food coloring (Black & Red for White Mice - Blue for Christmas) Icing bags or 2 plastic sandwich bags Drain the cherries and dry them off with a paper towel. Line a cookie sheet with waxed paper. Unwrap the Hershey's kisses.

Melt the candy coat squares as needed in a double boiler or microwave until smooth Holding a cherry by its stem, dip it into the chocolate and swirl it around to completely cover the fruit. Set it on its side on the waxed paper (twist the stem so it sticks up).

Immediately press a Hershey's Kiss onto the cherry for the head. Then immediately press (gently) two almond slices in between the cherry and the kiss for the ears. Repeat to make each mouse.

Make a thick icing by mixing 1 cup of confectioners' sugar with a teaspoon of water.

If the mixture is too dry, stir in more water, a few drops at a time, until you have a thick, smooth icing. Divide the icing among three small bowls.

Tint one bowl of icing black or blue. Spoon each of the three icings into a plastic bag and snip a tiny corner from each. Pipe white eye dots on the mice for eyes, let them set for 10 minutes. Pipe blue or black dot on each of the white dots (animate them to look different ways!), let set & serve. For white mice, pipe red eye dots on the mice, let them set for 10 minutes then pipe black pupils onto eye.

a publication of the Star Herald

Ginger Cupcakes with Orange Buttercream Frosting Tricia Mackie, Scottsbluff, NE 2/3 C Molasses ½ C Sugar ½ C butter flavored shortening 1 tsp Ginger 1 tsp Cinnamon 1/8 tsp Nutmeg 1 tsp Baking soda 2 C flour 1 C Sour milk 1 egg, beaten Heat first 6 ingredients to boiling, stirring constantly.

Cool to lukewarm. Sift soda and four together and add alternately with milk and eggs, beating thoroughly after each addition. Pour into lined cupcake pans and bake in a 350° oven for 12 to 15 minutes. Makes 16 cupcakes.

Orange Buttercream Frosting ½ C butter, softened 4 C powdered sugar Zest from 1 orange 2 T of orange juice (more if needed for spreading consistence) Cream butter, gradually beat in sugar, creaming well. Add zest from orange and orange juice; beat to blend thoroughly creating desired spreading consistence.

Wonderful Pecan Pie Dorothy Monasmith, Bridgeport, NE

Page 9 ¼ tsp salt 1 C packed brown sugar 2 eggs, well-beaten ½ tsp vanilla extract ½ C chopped nuts Confectioners' sugar Rinse apricots, cover with water, and boil 10 minutes.

Drain, cool, chop. Heat oven to 350°. Grease 8" x 8" x 2" pan. Mix until crumbly: butter, granulated sugar, and 1 cup flour. Pack into pan. Bake about 25 minute or until lightly browned. Sift together 1/3 cup flour, baking powder, salt. Gradually beat brown sugar into eggs. Add flour mixture and mix well. Mix in vanilla, nuts and apricots.

Spread over baker layer. Bake 30 minutes or until done.

Cool in pan and then cut into bars. Roll in confectioners' sugar. (Old "Good Housekeeping Magazine" -- 1960's)

Butterscotch Meringue Pie Delores Jorgensen, Scottsbluff, NE

1 Baked pie crust 5 T sifted flour 1 C brown sugar 3 T butter 1½ C milk 2 egg yolks, well beaten 1 tsp vanilla Combine flour, brown sugar, & butter, blend. Add milk & cook in heavy kettle, until thickened, stirring constantly.

Pour small amount of mixture over egg yolks, stirring vigorously. Return to kettle & boil 10 minutes longer or until thick. Add vanilla. Cool. Pour in to pie crust & top with meringue.

Meringue: 2 egg whites 4 T sugar 1/8-1/4 tsp. cream of tartar.

Brown in oven.

Walnut Bourbon Balls

4 whole eggs, well beaten ¾ C sugar 4 T flour (mixed into sugar) 1 1/3 C Green Label Karo® Waffle Syrup (can use dark) 1 tsp vanilla 1 tsp maple flavoring 4 T butter, soft or melted 1 1/3 C chopped pecans Stir flour into sugar, and mix into the rest of the ingredients, adding pecans last. I use a whisk to mix. Pour into 9" unbaked pie shell and bake 45 - 50 minutes at 350°.

Check at 40 minutes.

If top is getting too brown, cover with a loose sheet of foil. I use a "pie ring" to keep the crust from getting too brown but you can make your own with strips of foil.

2 ½ C finely crushed vanilla wafers 1 C powdered sugar 2 T cocoa 1 C finely chopped walnuts or walnuts and shredded coconut 3 tablesp. corn syrup ¼ C bourbon Powdered sugar Mix first 4 ingredients well. Add syrup and bourbon and mix well. Roll into l" balls, then roll in sugar. Yield, 3 1/2 dozen. (Old "Good Housekeeping")

Apricot Bars

Strawberry Banana Dessert

Kaaren Grimminger, Scottsbluff, NE

3 medium firm bananas, sliced 1 prepared angel food cake (16 oz cut into 1” cubes) 1 pint fresh strawberries, halved 1 sm pkg strawberry geletin 2 C boiling water 1 1/2 C cold water

2/3 C dried apricots ½ C soft butter or margarine ¼ C granulated sugar 1 C sifted all purpose flour 1/3 C sifted all purpose flour ½ tsp baking powder

(not to be baked)

Kaaren Grimminger, Scottsbluff, NE

Delores M. Nuss, Scottsbluff, NE

8 oz whipped topping, thawed Layer banana slickes and cake cubes in 13x9 dish coated with nonstick cookin spray. Place strawberries over cake and press down gently. In a bowl, dissovle gelatin in boiling water; stir in cold water. Pour over strawberries.

Refrigerate 3 hours or until set. Frost with whipped topping.

Champion Cheesecake Dorothy Monasmith, Bridgeport, NE 4 eight ounce pkgs cream cheese 6 oz sour cream 1 cube (½ cup) butter 5 eggs 2 T cornstarch ¼ C sugar 1¼ tsp vanilla 1 tsp lemon juice Let cream cheese, sour cream, butter and eggs, stand at room temperature for 1 hour. Preheat over to 375°.

Blend cream cheese, butter sour cream together. Add cornstarch, sugar, vanilla, and lemon juice. Blend. Add eggs, one at a time and beat well each time. Pour into 9 to 9-1/2" greased spring form pan. Place in larger roasting pan filled with enough warm water to come halfway up the side of the spring form pan. Bake 1 hour or until top is golden brown. Turn off oven. Let cake sit in oven 1 hour with door open. Remove from oven and let sit 2 hours. Cover and refrigerate for at least six hours before serving. Makes a nice presentation if you top with cherry pie filling and let some of the "juice" run down the side.

If you prefer a cheesecake with a crumb bottom, use 1 Cup flour, mix in 1/3 cup brown sugar, 1/4 cup finely chopped pecans (optional) and 6 Tbsps butter. Press onto the bottom of the springform pan, Bake 325° degrees for 12-15 minutes. Let cool on a wire rack.

Candy-Stripe Twists Kaaren Grimminger, Scottsbluff, NE 3¼ C sifted flour 4 tsp baking powder 1 tsp salt 1 stick butter or margarine 1¼ C sugar 1 egg ½ tsp oil of anise ¼ C of milk Red food coloring Measure flour, baking powder and salt together in sifter.

Cream butter or margarine and sugar in large bowl; beat in egg and anise oil. Sift in dry ingredients, a third at a time, adding alternately with milk; stir until well-blended.

Spoon half of dough into medium-size bowl; blend in a few drops of red coloring to tint dough pink; leave other half plain.Pinch off about a teaspoonful each of pink and white doughs at a time, and roll each into a pencil-thin strip about 5 inches long on a lightly floured pastry cloth or board. Place strips side by side, then twist the 2 into a rope. Place 1 inch apart on an ungreased cookie sheet.

Bake at 350° 10 minutes or until firm. Remove carefully, cool on wire racks. Store with waxed paper or transparent wrap between layers, in container with a tight fitting lid. (If time does not permit the making of the twists, the dough works well for drop cookies.) (December, 1962 "Everywoman's Family Circle")

Page 10

a publication of the Star Herald sheets. Bake 13-15 minutes until light brown. Do not overbake.

Crustless Cranberry Pie Marcia Bremer, Hemingford, NE

Frosted Banana Bars Dorothy Purviance, Morrill, NE

½ C margarine, softened 1½ C sugar 2 eggs 1 C sour cream 1 tsp vanilla 2 C flour ¼ tsp salt 1 tsp soda 2 ripe bananas Mix all ingredients together. Pour into greased 9x9 pan.

Bake at 350°, 20-25 minutes.

Twinkie® Pumpkin Dessert Paula Brening, Mitchell, NE

1 box Twinkies® (10 count) 8 oz pkg cream cheexe, softened 1 C confectioners’ sugar 8 oz whipped topping, thawed & divided 2-3.4 oz pkgs instant vanilla pudding 15 oz can pumpkin 1½ tsp pumpkin pie spice 1 C milk Slice Twinkie® s in half lengthwise and place cream side up in single layer in 9x13 baking dish. Using a mixer, blend together cream cheese, confectioners’ sugar and half of whipped topping until smooth. Spread evently over Twinkies.

Combine pudding mix, pumpkin pie spice, pumpkin and milk. Whisk until well blended and layer over cream cheese mixtures. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

Zucchini Cookies Delores M Nuss, Scottsbluff, NE

2 C all-purpose flour 1 tsp baking soda 1 tsp cinnamon ½ tsp salt ½ C butter, softened 1 C granulated sugar 1 egg, beaten 1 C grated zucchini 1 C golden raisins 1 C chopped pecans 1 C semi-sweet chocolate chips Preheat oven to 350°. Grease 2 nonstick baking sheets.

Combine flour, baking soda, cinnamon and salt in a medium bowl. Combine butter and sugar in a large bowl; beat with mixer at medium high speed until light and fluffy.

Add egg beat well. Gradually add flour mixture; beat until sooth. The dough will be stiff. Stir in remaining ingredients. Drop by heaping teaspoonfuls 2” apart onto baking

1 C all-purpose flour 1 C white sugar ¼ tsp salt 2 C cranberries ½ C chopped walnuts ½ Cbutter, melted 2 eggs 1 tsp almond extract Preheat oven to 350°.

Grease 9” pie pan.

Combine flour sugar and salt. Stir in the cranberries and walnuts, and toss to coat. Stir in butter, beaten eggs and almond extract.

If you are using frozen cranberries, the mixture will be very thick. Spread the banner into the prepared pan. Bake for 40 minutes or until a wooden toothpick inserted near center comes out clean.

Serve warm with whipped cream or ice cream.

1 2/3 C peanut butter 1 C butter, melted 4 C semi-sweet chocolate chips 1 tsp shortening in a bowl, combine the sugar, peanut butter and butter; mix well. Shape into 1” balls, set aside. In a heavy saucepan, melt chocolate chips and shortening; stir until smooth, Dip balls into chocolate; place on wire rack over waxed paper. Refrigerate for 15 minutes or until firm.

Cover and store in the refigrerator.

Pumpkin Pie Cake Deb Steinbrecher, Bridgeport, NE

29 oz can pumpkin 4 eggs 13 oz evaporated milk 1½ C sugar 2 tsp cinnamon 1 tsp ginger ½ tsp nutmeg 1 pkg yellow cake mix 1 C oleo 1 C chopped nuts Beat pumpkin, eggs, milk, sugar and spices, pour in ungreased 9x13 pan. Sprinkle dry cake mix over pumpkin mixture. Pour melted oleo over cake mix and sprinkle with nuts. Bake for 1 1/2 hours. Top with whipped cream if

Cream Cheese Icebox Cake Dorothy Purviance, Morrill, NE

First Layer: 2 C flour 1 C melted margarine 1 C chopped pecans Combine and mix all ingredients and press into 9x9 baking dish. Bake 15-20 min at 325°. Allow to cool.

Second Layer: 2-8 oz pkgs cream cheee 2 C powdered sugar 2 C whipped cream Combine and mix all ingredients and spread over first layer.

Thirs Layer: 4 pkgs butterscotch no cook instant pudding 6 C milk 1 tsp vanilla Combine ingredients and beat until thickened. Spread on second layer. Top with whipped cream. Sprinkle with pecans.

Buckeyes Fran Frerichs, Gurley, NE

5½ C confectioners’ sugar

desired.

Quick and Simple Dessert Maxine Schilz, Minatare, NE 1 pie crust 1 can cherry pie filling 1 pkg instant vanilla pudding Whipped topping Follow directions for pudding. Pour into pie crust, top with pie filling. Cover with whipped topping.

a publication of the Star Herald

Page 11

Tea-Spiced Grog Family Features

Sweet Cranberry Wassail Tea

Arielle Sharp, Gering, NE

5 cinnamon sticks 5 allspice berries 1-2 oranges 64 ounces boiling water ½ gallon apple cider 1-6 oz frozen cranberry apple juice concentrate 4 T Tealightful Treasures Sweet Cranberry Apple Tea (or your favorite tea) 6 cloves ¼ C brown sugar 1 pint rum (optional) Tie the cloves, allspice and cranberry apple tea in a cheesecloth bag. Bring the water to boil in a large pot.

Add the spice/tea bag and all remaining ingredients (except for oranges and rum) to the boiling water.

Reduce heat and simmer for 7-10 minutes. Remove spice/tea bag, add rum if desired and serve warm with orange slices.

Sparkling Fluff Donna Hascall, Bridgeport, NE 2 liter bottle 7-Up (can use diet) Add half gallon ice cream. Stir together just before serving. Can also add food coloring

Holiday Cheer Iced Tea Festivi-Tea Cosmopolitan Family Features 3 servings Prep time: 5 minutes 1 bottle 100% Natural Lipton Iced Tea with Pomegranate Blueberry 3 tablespoons 100% cranberry juice 3 tablespoons orange juice 1 tablespoon lime juice Combine all ingredients in a shaker filled with ice. Shake well and pour into chilled martini glasses.

Tip: For an adult version, use 2 tablespoons vodka and 2 tablespoons orange liqueur instead of orange juice.

6 servings Prep time: 5 minutes Stand time: 20 minutes 2 bottles 100% Natural Lipton Iced Tea with Lemon 1 cup apple cider or apple juice 5 whole cloves 1 cinnamon stick Bring all ingredients to a boil over high heat in a 2-quart saucepan. Remove from heat and let stand 20 minutes. Strain out spices and serve warm. If desired, garnish with sliced apples.

Tip: For spiked grog, add 1/4 cup light rum or brandy.

Chocolate Nut Bread Family Features

Makes 24 slices/ 12 slices per loaf 4 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1 tablespoon baking soda 1 teaspoon salt 2 large eggs 1¾ cups milk 2/3 cup vegetable oil 1½ cups (9 ounces) Nestlé Toll House Semi-Sweet Chocolate Morsels 1½ cups chopped walnuts PREHEAT oven to 350°F. Grease two 9 x 5-inch loaf pans.

COMBINE flour, sugar, baking powder, baking soda and salt in large bowl. Combine eggs, milk and vegetable oil in medium bowl.

Add to flour mixture; mix just until moistened. Stir in morsels and nuts. Spoon into prepared loaf pans.

BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans. Cool on wire racks.

TIP: If you are looking for even more chocolate flavor, try drizzling the cooled loaves with chocolate! Microwave 1/2 cup semi-sweet morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag to mix.

Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over bread.

Warm and Yummy Apple Oatmeal Raisin Cobbler

Family Features Makes about 15, 1/2 cup servings 2 cans (21 ounces each) apple pie filling 1 package (16.5 ounces) Nestlé Toll House Refrigerated Oatmeal Raisin Cookie Bar Dough Vanilla Dreyer’s Or Edy’s Slow Churned Light Ice Cream or whipped topping (optional) PREHEAT oven to 375ºF. Grease 13 x 9-inch baking dish or pan.

SPOON pie filling into dish. Crumble cookie dough over pie filling.

BAKE for 20 to 25 minutes or until topping is golden brown and edge is bubbly. Serve warm with ice cream or whipped topping, if desired.

TIP: 2 cans (20 ounces each) light or no-sugar added apple pie filling can be substituted for the regular apple pie filling. ‘

Sweet Wild Blueberry Omelet Rolls Family Features

Serves 4 2 cups frozen Wild Blueberries, thawed ½ cup Wild Blueberry jam 8 eggs 2 tablespoons light cream 4 tablespoons sugar 1 tablespoon flour 2 tablespoons butter 1 ounce chopped pistachio Powdered sugar Mint leaves In small bowl, mix Wild Blueberries with Wild Blueberry jam to bind.

In a second bowl, beat eggs with cream, sugar and flour.

Place a 12-inch frying pan over medium heat and melt 1 tablespoon butter.

Add half of the egg mixture and turn down heat in order to slowly cook eggs. Flip over the omelet. Place omelet on a plate, scatter half the Wild Blueberries on it and roll it up.

Prepare a second omelet from remaining butter, egg cream and Wild Blueberries. Cut omelets into pieces and sprinkle with pistachio and powdered sugar. Garnish with mint leaves as desire.

Page 12

a publication of the Star Herald

Herb Roasted Turkey with Pan Gravy

W

FAMILY FEATURES

hether you’re a first time host or seasoned pro, there are certain secrets to help ensure a holiday meal that is both elegant and effortless. Keeping a few key ingredients on-hand, like Swanson chicken stock and broth, helps make preparing for the main meal a little less stressful and also allows for more options when it comes to dressing up leftovers. Here are some recipes that are sure to please.

For more holiday tips and recipes, visit www.CampbellsKitchen.com.

Green Bean Casserole

Herb Roasted Turkey with Pan Gravy

Prep: 15 minutes Roast: 3 hours Cook: 10 minutes Makes: 12 servings 1 turkey (12 to 14 pounds) 1 tablespoon olive oil 1 carton (26 ounces) Swanson Chicken Stock (Regular or Unsalted) (about 3 1/4 cups) 3 tablespoons lemon juice 1 teaspoon dried basil leaves, crushed 1 teaspoon dried thyme leaves, crushed 1/8 teaspoon ground black pepper 1/4 cup all-purpose flour 1. Remove giblets and neck from turkey cavity. Rinse turkey with cold water and pat dry with paper towel. Tie ends of drumsticks together.

2. Place turkey, breast-side up, on rack in roasting pan. Brush turkey with oil. Insert meat thermometer into thickest part of meat, not touching bone.

3. Stir stock, lemon juice, basil, thyme and black pepper in large bowl. Reserve 1 3/4 cups stock mixture for the gravy. Pour remaining stock mixture over turkey.

4. Roast at 325°F for 3 hours, or until thermometer reads 165°F, basting occasionally with pan drippings. Begin checking for doneness after 2 1/2 hours roasting time.

5. Remove turkey from pan, cover and keep warm. Spoon off any fat and pour off all but 1 1/2 cups pan drippings.

6. Stir reserved stock mixture and flour in medium bowl until the mixture is smooth.

Add flour mixture to the pan. Cook and stir over medium heat until mixture boils and thickens, scraping up browned bits from bottom of pan. Serve gravy with turkey.

Don’t fret about what’s left!

Want to make leftovers seem a little less left over? Plan ahead by stocking your kitchen with the basics — eggs, milk, cheese, bread, canned soup and broth. This French Onion Turkey Casserole, made with Campbell’s Condensed French Onion Soup, is a welcome departure from the standard hot turkey sandwich, and uses ingredients many people already have on-hand.

French Onion Turkey Casserole

Prep: 20 minutes Bake: 45 minutes Makes: 8 servings Vegetable cooking spray 6 eggs 1 can (10 1/2 ounces) Campbell’s Condensed French Onion Soup 2 cups milk 1 cup shredded Swiss cheese (about 4 ounces) 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves, crushed 9 slices Pepperidge Farm Farmhouse Hearty White Bread, cut into cubes 2 cups shredded or cubed cooked turkey 1. Heat oven to 350°F. Spray 2-quart shallow baking dish with cooking spray.

2. Beat eggs, soup, milk, 1/2 cup cheese and 1 tablespoon thyme in large bowl with fork or whisk. Add bread cubes and turkey. Stir and press bread cubes into milk mixture to coat.

3. Pour bread mixture into baking dish.

Sprinkle with remaining cheese and thyme.

Let stand for 15 minutes.

4. Bake for 45 minutes or until a knife inserted in center comes out clean.

a publication of the Star Herald

Cranberry Orange Bread Family Features Yield: 10 (3/4-inch) slices 2 cups all-purpose flour 1½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ¾ cup 2% Plain Chobani 1 cup sugar 1 egg ¾ cup orange juice 1 tablespoon grated orange zest 1½ cups fresh cranberries ½ cup walnuts, lightly toasted and chopped coarsely Preheat oven to 350°F. Spray 9 x 5-inch loaf pan with nonstick spray. In medium bowl, combine dry ingredients.

Set aside.

In large bowl, mix together Chobani and sugar. Add egg and combine. Stir in orange juice. Add dry mixture to wet mixture. Mix only until just combined. Carefully, fold in orange zest, cranberries and walnuts. Pour into prepared pan.

Bake for 1 hour or until a toothpick inserted comes out clean. Cool in pan on wire rack for 10 minutes. Carefully invert pan to remove, and finish cooling on rack.

Wrap in plastic and foil. This bread is extra delicious on the second day.

Cinnamon Coffee Cake and Bay Leaf Ice Cream Family Features Serves: 6 Coffee Cake 2½ cups flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 6 ounces unsalted butter

Scottsbluff, NE • 308-632-4440

Page 13 1½ cups sugar ¼ cup buttermilk 3 eggs 1 cup crème fraîche 4 tablespoons cinnamon Preheat oven to 375°F. Sift together flour, baking powder, baking soda and salt. In mixer with paddle attachment, cream butter and sugar for 3 minutes.

Add buttermilk and eggs to creamed butter and sugar. Slowly add dry ingredients, 1/3 at a time. Fold in crème fraîche and reserve.

Remove 1-3/4 cups batter; stir in 4 tablespoons of cinnamon until smooth. Gently fold cinnamon batter into remaining batter to create swirl effect.

Place 1-1/2 cups batter into four 5 x 21/2-inch greased cake pans; place 1/4 cup of crumb topping (directions follow) on each cake, gently pressing into batter.

Place in oven for 40-45 minutes, turning halfway through baking. Insert cake tester to make sure cake is cooked through. Let rest; cool for 1 hour.

Crumb topping 1/8 pound butter 2/3 cup flour ½ cup almond flour ¼ cup brown sugar 1/8 teaspoon nutmeg 2/3 teaspoon cinnamon ¼ teaspoon salt teaspoon cayenne Soften butter to room temperature. Combine all ingredients together in mixing bowl with paddle attachment until texture of sand.

Distribute over cake batter as in main recipe above.

Topping 1 (8 ounce) package cream cheese ¼ cup sifted powdered sugar 1 teaspoon vanilla extract 1 teaspoon lemon juice Fresh fruit, such as sliced peaches, pineapple, kiwi, strawberries, raspberries, blueberries or other fruit of your choice 3 to 4 tablespoons Smucker’ss® Apple Jelly 1. Heat oven to 375°F. Cover large cookie sheet (14 x 20inch) with double layer of parchment paper. Stir together muffin mix and brown sugar in large bowl. Cut in butter with pastry blender or two knives until size of peas.

Slowly stir in cream and vanilla with a fork until ingredients are moistened. Form dough into a ball with floured hands. Knead 3 to 4 times in the bowl. Flatten into a 6inch disk. Wrap with plastic wrap. Chill for 30 minutes.

2. Unwrap dough. Place in center of parchment covered pan. Leaving plastic wrap on top, press with palms of hands from center to outside edge into 11-inch circle.

Work quickly so dough will remain cold. Pierce dough all over with fork. Chill for 20 minutes. Bake in lower third of oven. Bake 10 to 12 minutes or until medium to dark brown. Cool completely on pan on wire rack. Gently loosen with spatula. Place on serving tray. 3. Beat cream cheese, powdered sugar, vanilla and lemon juice until blended. Spread over cooled crust. Arrange desired fruit over cream cheese. Heat apple jelly on low heat just until warm. Brush thin layer over fruit with pastry brush. Chill at least 1 hour or until serving time.

Fruit Pizza

Family Features

Serves: 8-10 Crust 1 (7.4 ounces) package Martha White Chocolate Chip Muffin Mix ¼ cup firmly packed dark brown sugar 4 T cold butter 3 T cold heavy cream 1 teaspoon vanilla extract

Torrington, WY • 307-532-7071

Scottsbluff - Gering www.whcu.com

Page 14

a publication of the Star Herald

! " # $ ! % # & ' ( ) * % ! ($+ " , ! -

.

#

$

$

/

"

#

%

%

$

%

&

#

"

%

+

%

#

#

,

+

#

$

$

'

#

(

-

$

)

*

#

!

#

%

+

"

"

#

$

#

&

+ ( .+/ 0 +' ! ( * 1 ( 2 +$ # & ' 2 0

1

1

2

3

4

5

6

7

5

3

3

8

9

7

:

;

3

6

F

%

+

=

$

+

>

%

3

G

#

#

1

"

%

H

#

%

3

+

%

$

%

7

,

L

I

5

#

K

3

#

8

M

N

9

%

O

7

P

O

:

;

O

&

3

%

#

J

"

%

+

<

&

"

!

#

@

A

B

$

$

$

Q

?

R

%

/

*

$

$

#

#

"

%

+

(

!

)

#

+

C

D

$

#

S

T

U

V

W

R

X

U

Y

Z

T

Z

[

#

E

\

(308) 632-2143

1-800-446-7147 www.carrtrumbull.com

Carr-Trumbull Lumber

\

\

]

^

_

`

a

b

_

c

`

d

e

d

]

f

g

e

1310 Circle Drive Scottsbluff Hours: Mon-Fri 7:30-5:30 â&#x20AC;˘ Sat 8:00-2:00 Take advantage of this offer thru Dec. 2, 2011.

a publication of the Star Herald

Waffles

Delores Jorgensen, Scottsbluff, NE 2 C flour 1 T sugar 1 T baking powder ½ tsp salt 3 egg yolks 2 C milk ½ C melted oleo Add last: 3 egg whites, beat to stiff peaks, then fold in to mixture.

Brown Sugar Syrup (Goes great with waffles)

Delores Jorgensen, Scottsbluff, NE 1 C white sugar 1 C brown sugar 1½ C heavy whipping cream (not half & half) Bring to a boil 3 times, or boil about 1 minute, & watch it close cause it will boil over.

Add 1 teaspoon vanilla.

Pumpkin Apple Streusel Muffins Tricia Mackie, Scottsbluff, NE 2½ C flour 2 C sugar 1 T pumpkin pie spice 1 tsp baking soda ½ tsp salt 2 eggs, lightly beaten 1 C pumpkin ½ C oil 2 C peeled, finely chopped Apples Streusel Topping In large bowl, combine first five ingredients, set aside.

In medium bowl, combine eggs, pumpkin & oil. Add liquid ingredients to dry ingredients; stir just until moistened. Stir in apples. Spoon batter into greased or paper-lined muffin cups, filing ¾ full. Sprinkle Streusel Topping over batter.

Bake in preheated 350° oven for 35 to 40 minutes, or until toothpick comes out clean.

Streusel Topping: In small bowl, combine 2 Tablespoons flour, ¼ cup sugar and ½ teaspoon cinnamon. Cut in 4 teaspoon margarine, until mixture is crumbly. Makes 18 muffins.

Pumpkin Bread Dorothy Monasmith, Bridgeport, NE

1½ Cup sugar ¾ cup oil 2 eggs

Page 15 1 2/3 Cup flour 1 Cup pumpkin 1 tsp baking soda ½ tsp salt 1¾ tsp pumpkin pie spice, or ¾ tsp cloves, 1 tsp nutmeg and 1 tsp cinnamon.

1 C chopped nuts 1 C raisins Mix all together and pour into 9 X 5½ " loaf pan. Bake at 350° for 1 hour. Double to use a whole can (16 ox) of pumpkin.

Easter Breakfast Casserole Dorothy Purviance, Morrill, NE 12 oz pkg breakfast sausage links 6 English muffins, cut into 1” cubes ¼ C butter, melted 1 C shredded cheddar cheese 1 C shredded mozzarella cheese ½ C chopped onion ½ C chopped red pepper 12 eggs 2 C milk ½ tsp salt ½ tsp pepper ¼ C bacon bits Cook sausage according to package directions. Cool slightly; cut in 1/4” slices. Place English muffin cubes in grease 13x9 baking dish; drizzle with butter. Layer with sausage, cheese, onion and red pepper.

In large bowl combine eggs, milk, salt and pepper. Pour over cheese. Sprinkle with bacon. Cover and refrigerate over night. Remove from fridge 30 min before baking. Uncover and bake at 350° for 4550 min or until a knife inserted into the center comes out clean. Let stand for 5 minutes.

12 servings.

Banana Sour Cream Muffins Delores M. Nuss, Scottsbluff, NE 1 tsp baking soda 1 tsp water ½ C vegetable oil 1 C sugar 1 egg, beaten 1¾ C flour 1 C mashed, very ripe bananas ¼ C sour cream or plain yogurt 1/8 C wheat germ 1½ tsp vanilla Heat oven to 350°. Dissolve baking soda in water. Mix with all remaining ingredients in a large bowl. Pour into a greased muffin tin or paper baking cups until 2/3 full.

Bake for 20 min or until golden brown. Yields about 18 muffings.

Asparagus Cheese Strata Donna Hascall, Bridgeport, NE 1 loaf sliced bread, trim crusts off. Butter one side, and place butter side up in a greased 9x13

pan (use half of slices). Layer a half cup shredded cheese on the bread; then layer 2 cans drained asparagus. Next, layer 2 cups cubed ham over asparagus.

Cover with remaining bread slices - buttered side up.

Combine the following and pour over above.

6 eggs, beaten 3 C milk 2 T minced, dried onion ½ tsp salt ¼ tsp mustard Refrigerate overnight. Bake uncovered at 325° for 50 min. Sprinkle with half cup shredded cheese, return to oven for another 10 minutes. 10-12 servings.

Crockpot Breakfast Kimberly Underwood, Alliance, NE 12 eggs 32 oz hashbrowns 16 oz cooked ham, sausage or bacon 1 small onion ½ C green pepper Cheddar cheese 1 C 2% milk Layer hashbrowns, meat, onion, and green pepper several time in crock pot. Sprinkle over hashbrowns cheddar cheese, eggs, mil, salt and pepper, to taste over layers. Cook low overnight in crock pot.

Blueberry Breakfast Cake Barbara Dvorak, Potter, NE 1½ C flour 2 tsp baking powder ¼ tsp baking soda Pinch of salt & cinnamon 1 stick unsalted butter ½ C sugar ½ C brown sugar 2 lg eggs ½ C buttermilk 1 pint fresh blueberries Preheat oven to 375°, Bytter 7x11” pan, whisk together flour, baking powder, baking soda, salt and cinnamon.

Using a mixer beat the butter and sugars until smooth.

Add eggs one at a time and beat for 1 minute. Mix on low speed half of flour mixture, butter, then rest of flour mixture. Gently fold in berries. Pour into baking pan. Bake for 45 minutes. Cool for 5 minutes, unmold then cool right site up.

Easy Rolls Beth Ann Wells, Torrington, WY 1 pkg dry yeast ¼ C lukewarm water 1/3 C plus 1 tsp sugar, divided 1 T lard or shortening 1 C boiling water 1 tsp salt 1 egg, slightly beaten 3 C flour Melted butter Dissolve yeast in lukewarm water to which 1 teaspoon sugar has been added. Combine, lard, boiling water, 1/3 cup sugar and salt together. Cool to lukewarm. Add egg & disolved yeast. To this mixture add flour. Dough will be stickey. Cover and let rise until doubled. Roll out dough on a floured board and cut with a biscut cutter.

Brush each roll with melted butter. Fold each roll in half

Page 16

a publication of the Star Herald