
9 minute read
Country cooking Carlos

COUNTRY COOKING COUNTRY COOKING
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RECIPES SUBMITTED BY MARY LANDOWSKI | Carlos, Douglas County
Want your favorite recipes to be featured in Country Acres?
Contact Diane at diane@saukherald.com
Raspberry Gelatin
• 2 packages (3 ounces) raspberry jello • 1 cup boiling water • 2 cups vanilla ice cream, softened • 1 cup orange juice • 2 cans (8 ounces each) unsweetened crushed pineapple, drained
Dissolve jello in hot water, stir in ice cream and orange juice until well blended. Fold in pineapple, cover and refrigerate. Optional: Add a can of mandarin oranges.
Strawberry Salad
• 8 ounces cream cheesed softened • 1/2 cup powdered sugar • 1 package (10.5 ounces) frozen
strawberries, with juice • 12 ounces Cool Whip, thawed • 1-1/2 to 2 cups mini marshmallows
In large bowl, beat together cream cheese and powdered sugar. Add frozen strawberries and Cool Whip. Mix together with a wooden spoon until well blended. Fold in 1-1/2 to 2cups mini marshmallows. Refrigerate. It’s best to make the day ahead, and it keeps well. Feel free to add extra strawberries.
Yogurt and Berry Salad
• 1 (16-ounce) container vanilla yogurt • 1 (12-ounce) container Cool Whip • 1 box instant vanilla
pudding • 2 bags frozen fruit (raspberry, strawberry, blueberries, etc.) • shaved chocolate
Mix yogurt, Cool Whip and pudding together. Add frozen fruit and chill. Top with shaved chocolate and whole berries if desired. Serves approximately 12 people.
Mickey’s Pie
• 1 (8- or 9-inch) graham cracker crust • 8 ounces Cool Whip, thawed • 1 (3-ounce) package lime Jell-O • 1 (6-ounce) container keylime yogurt
Mix Cool Whip, yogurt and Jell-O together and put in pie shell. Refrigerate at least a couple of hours. Serve with a little Cool Whip and a cherry on top.
Sunday Morning Brunch
• 2-1/2 cups
Brownberry croutons • 1 pound lightly seasoned pork sausage • 2 cups shredded
Cheddar cheese • 6 eggs, lightly beaten • 1 Tbsp. dry mustard • 2-1/2 cups milk, separated • 1 can cream of chicken soup
Brown sausage; drain. Grease 9x13 pan and cover bottom with croutons. Then, cover with cheese and top with sausage. Mix together 2 cups milk, eggs and mustard; pour over layers. Refrigerate overnight before baking the next day. Preheat oven to 350 degrees. Mix soup with the 1/2 cup milk and pour over the top. Cover in tinfoil and bake for 1-1/4 to 1-1/2 hours. Uncover for the last 45 minutes.
Beef Taco Bake
• 1 pound ground beef • 1/2 cup onion, chopped • 1 can (10.75 ounces) tomato soup • 1 cup medium fl avor thick and chunky salsa
( I use Chi-Chi’s brand) • 1/2 cup milk • 8 tortilla shells, cut into 1” pieces • 1 cup Mozzarella cheese
Preheat oven to 375 degrees. Brown ground beef with onion; drain. Mix soup, salsa and milk together. Add tortilla shells and mix into ground beef mixture until well blended. Put in a small roaster or a 2-quart baking dish. Cover and bake for about 30 minutes. Uncover, stir (add more milk or some water if needed), add cheese and bake another 30 minutes.
Lemon Cake
• 1 lemon cake mix • 6 eggs, lightly beaten • 1 can lemon pie fi lling
• Frosting
• 2 cups powdered sugar • 1/2 cup butter, softened • Lemon juice (real lemon), enough to spread easy
Preheat oven to 350 degrees. Mix cake mix and eggs together; fold in pie fi lling until well blended. Spread evenly on a cookie sheet and bake for 20-25 minutes until done; cool. Mix frosting ingredients together and frost cooled cake. Serve with a scoop of lemon sherbet.
Easy Meatloaf
• 2 pounds ground beef • 1 tsp. onion powder • 1 tsp. pepper • 1 tsp. salt • 1 tsp. dry onion • 1 (6-ounce) package chicken Stove Top
Stuffi ng • 1 cup water • 2 eggs, lightly beaten • 1/2 cup original barbecue sauce, divided • Shredded cheese, choice
Preheat oven to 375 degrees. Mix all ingredients together except 1/4 cup barbecue sauce and cheese; put in 9x13 pan or medium-sized oven-proof frying pan. Top with remaining barbecue sauce and sprinkle with shredded cheese. Bake 1 hour or until done.
Rhubarb Crunch
• 1 cup fl our • 1 cup brown sugar, packed • 1 cup oatmeal • 1/2 cup butter, melted • 4-5 cups rhubarb,
cut up • 1 cup sugar • 1 cup water • 2 Tbsp. cornstarch • 1 tsp. vanilla
Preheat oven to 350 degrees. Mix fl our, brown sugar, oatmeal and butter. Put half of mixture in a greased 9x13 pan. Cover with rhubarb. Combine sugar, water, cornstarch and vanilla; cook until clear and thick. Pour over rhubarb and cover with remaining crumbs. Bake for 45 minutes.
Rocky Road Bars
• 1 package (11.5 ounces) milk chocolate chips • 1 can (14 ounces) sweetened condensed milk • 2 Tbsp. butter • 2 cups dry roasted peanuts • 1 package (10.5 ounces) minimarshmallows
In top of double boiler or on a low burner, melt chips with milk and butter. Meanwhile, in a large bowl, combine nuts and marshmallows. Fold in chocolate mixture; mix well. Put evenly in a grease 9x13 inch pan. Cool and cut into squares. These freeze very well.
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“I can’t get one more tractor in there, there’s no way,” he said. “I have no room.” Wollak began with an offi ce on the land for his construction business, then he built a shop, then he added the 150-foot museum. Soon after, he added a 150-foot wing on the back of the shop, then another 120-foot wing on the back of the museum and then an L-shape of an additional 120-feet.
Now, he’s out of room and out of land.
This summer, Wollak plans to begin construction on a new museum site in Pillager where he plans to eventually retire. He’s hoping to move his entire collection there over the course of the next two years.
“History, it’s all about the history and trying to keep the younger generation a little bit interested,” Wollak said.
Wollak, who’s served as president of the Benton County Historical Society for two decades, said he considers any interest from people younger than 65 a win.
“Our grandfathers and fathers worked their butts off with that type of equipment and I think about how hard it was and before that, it was horses,” he said.
For him, the museum is a way to honor all they’ve put into the land.
“It’s challenging but it’s fun,” he said. “You get it in your blood and it’s tough to get it out.”
Antique oil cans and gasoline nozzles fi ll a display case April 5 in rural Sauk Rapids. Owner Ernie Wollak has collected these and other vintage items for decades.

PHOTOS BY ELLARRY PRENTICE Ernie Wollak shows off a 1952 Minneapolis Moline tractor once used by the United States Air Force. The ZASI model was one of 259 built for the U.S.A.F.







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