Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991
p, 14
Cranberry Salad
Ruth Lusk
1 bag cranberries
10 oz. marshmallows
1 20 ounce can of pineapple, crushed and drained
3/4 cup sugar
1 cup whipping cream
Grind cranberries and marshmallow. Combine with sugar and let stand overnight. Add pineapple and whipped cream. Chill. Turn into a glass serving bowl or individual cups. This salad can be frozen.
Saturday, March 25, 2017
Friday, March 24, 2017
Rhubarb Jam (with strawberries and jello)
4 cups rhubarb
4 ups sugar
2 packages frozen strawberries or raspberries
1 1/2 packages strawberry or raspberry jello
Bring to boil rhubarb, sugar, and frozen strawberries and boil for 15 minutes. Remove from heat and add 1 1/2 packages strawberry or raspberry jello. Pour into jars and seal. Cherry pie filling also be substituted and add cherry jello.
4 ups sugar
2 packages frozen strawberries or raspberries
1 1/2 packages strawberry or raspberry jello
Bring to boil rhubarb, sugar, and frozen strawberries and boil for 15 minutes. Remove from heat and add 1 1/2 packages strawberry or raspberry jello. Pour into jars and seal. Cherry pie filling also be substituted and add cherry jello.
Oh Henry Bars
4 cups oatmeal
1 cup butter
1 cup brown sugar
1/2 cup white syrup
Bring butter and syrup to a boil. Stir in oatmeal and sugar. Pat into a 9 x 13 inch pan. Bake at 350 degree for 10 to 12 minutes. Melt 1 cup peanut butter and 1 cup chocolate chips. Spread on top of the bars.
I wonder if vanilla would add flavor?
1 cup butter
1 cup brown sugar
1/2 cup white syrup
Bring butter and syrup to a boil. Stir in oatmeal and sugar. Pat into a 9 x 13 inch pan. Bake at 350 degree for 10 to 12 minutes. Melt 1 cup peanut butter and 1 cup chocolate chips. Spread on top of the bars.
I wonder if vanilla would add flavor?
Graham Cracker recipe
1/3 cup instant dry milk
1/2 cup water
2 tablespoons vinegar
1 cup brown sugar, packed
3/4 cup honey
1 cup oil
2 teaspoons vanilla
2 lightly beaten eggs.
Mix powdered milk and water. Add vinegar to the mixture. In another bowl, mix remaining ingredients together. Add both mixtures together and add:
6 cups whole wheat flour
1 teaspoon salt
1 teaspoon soda
Divide mixture into 4 equal parts. Place on greased and floured cookie sheet. Roll from center to edges until about 1/8 inch thick. Poke with a fork. Bake at 375 degrees for about 15 minutes or until light brown. Remove and cut in squares immediately.
1/2 cup water
2 tablespoons vinegar
1 cup brown sugar, packed
3/4 cup honey
1 cup oil
2 teaspoons vanilla
2 lightly beaten eggs.
Mix powdered milk and water. Add vinegar to the mixture. In another bowl, mix remaining ingredients together. Add both mixtures together and add:
6 cups whole wheat flour
1 teaspoon salt
1 teaspoon soda
Divide mixture into 4 equal parts. Place on greased and floured cookie sheet. Roll from center to edges until about 1/8 inch thick. Poke with a fork. Bake at 375 degrees for about 15 minutes or until light brown. Remove and cut in squares immediately.
Sopaipillas (Southwestern Fried Bread)
Source: A Palette of Rocky Mountain Cuisine, Classic Recipes from the Historic Hotels of the Rocky Mountain West, p. 31, by John D. Feinberg, ISBN 0-923280-01-4
Ingredients:
1 cup + 2 tablespoons whole wheat flour
1 cup + 2 tablespoons all purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 cup milk
2 tablespoons butter, unsalted
1 teaspoon active dry yeast
1/2 cup honey
1/2 teaspoon cinnamon
vegetable oil
flour
In a bowl, whisk together the flours, sugar, and salt.
In a small saucepan, heat the milk and butter over moderately low heat, stirring until the butter is melted and mixture is just warm. Remove the pan from heat. Sprinkle the yeast over the milk mixture and proof it for 10 minutes, or until it is foamy. In an electric mixer, fitted with the dough hook, beat the milk mixture with half the flour mixture on low speed until the mixture is combined and beat in the remaining flour mixture, beating until the mixture forms a dough. (The dough will be slightly sticky.)
Transfer the dough to a lightly oiled bowl, turn dough to coat it with the oil, and let it rise, covered with a kitchen towel in a warm place for 1 hour. Turn the dough out onto a lightly floured surface, roll it out 1/4 inch thick, and let it rise, covered with the towel, for 30 minutes more. In a small saucepan, heat the honey and cinnamon, whisking until it is warm.
Cut the dough with a sharp knife into 3 inch squares or triangles and cover the squares with a dampened kitchen towel. In a kettle, heat 2 inches of the oil until it is 375 degrees on a deep-fat thermometer and fry the squares, a few at a time, turning them, for 1 minute, or until they are puffed and golden brown, transferring them as they are fried to paper towels to drain. Serve warm with the cinnamon honey.
Makes 12 serving.
Ingredients:
1 cup + 2 tablespoons whole wheat flour
1 cup + 2 tablespoons all purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 cup milk
2 tablespoons butter, unsalted
1 teaspoon active dry yeast
1/2 cup honey
1/2 teaspoon cinnamon
vegetable oil
flour
In a bowl, whisk together the flours, sugar, and salt.
In a small saucepan, heat the milk and butter over moderately low heat, stirring until the butter is melted and mixture is just warm. Remove the pan from heat. Sprinkle the yeast over the milk mixture and proof it for 10 minutes, or until it is foamy. In an electric mixer, fitted with the dough hook, beat the milk mixture with half the flour mixture on low speed until the mixture is combined and beat in the remaining flour mixture, beating until the mixture forms a dough. (The dough will be slightly sticky.)
Transfer the dough to a lightly oiled bowl, turn dough to coat it with the oil, and let it rise, covered with a kitchen towel in a warm place for 1 hour. Turn the dough out onto a lightly floured surface, roll it out 1/4 inch thick, and let it rise, covered with the towel, for 30 minutes more. In a small saucepan, heat the honey and cinnamon, whisking until it is warm.
Cut the dough with a sharp knife into 3 inch squares or triangles and cover the squares with a dampened kitchen towel. In a kettle, heat 2 inches of the oil until it is 375 degrees on a deep-fat thermometer and fry the squares, a few at a time, turning them, for 1 minute, or until they are puffed and golden brown, transferring them as they are fried to paper towels to drain. Serve warm with the cinnamon honey.
Makes 12 serving.
Doc Martin's Aware-Winning Green Chile
Source: A Palette of Rocky Mountain Cuisine, Classic Recipes from the Historic Hotels of the Rocky Mountain West, p. 33, by John D. Feinberg, ISBN 0-923280-01-4
Ingredients:
7 tablespoons butter, unsalted
1/4 cup + 2 tablespoons flour
1 tablespoon oil
1/2 pound ground beef
1/2 pound ground pork
1/2 pound chuck roast, cut in 1/2 inch cubes
1 large onion, finely chopped
3 garlic cloves, minced
1/3 cup Coriander, fresh, chopped (Cilantro!)
1 tablespoon parsley, fresh, chopped
2 teaspoons tabasco
1 teaspoon oregano, dired, crumbled
2 teaspoons ground cumin
1/2 teaspoon black pepper
3 cups chicken or beef stock
12 ounces Mexican light beer
2 pounds green chiles, seeded, diced, peeled
1 tomato, diced
In a small heavy skillet, cook 4 tablespoons of butter and 1/4 cup of flour over moderately low heat, stirring for 3 minutes and reserve this roux.
In a heavy kettle, heat the oil over moderate heat until it is hot, but not smoking, add the meats, stirring to break up lumps. Cook until meat is no longer pink and transfer with slotted spoon to a bowl. In remaing fat, plus 3 tablespoons butter, cook the onion and garlic over moderate low heat, stirring until onion is soft, add the coriander, parsley, tabasco, oregano, cumin, and black pepper. Add remaining 2 tablespoons flour and cook, stirring, for 3 minutes. Add meat, broth, beer, chiles, and tomato. Bring to a boil, stirring. Stir in reserved roux, stirring until well mixed. Simmer the chile, stirring occasionally, about 1 hour.
The chile improves if made one day ahead, allowed to cool completely, uncovered, kept covered and chilled, and reheated.
Serve the chile topped with freshly grated, sharp cheddar and monterey jack cheeses, chopped lettuce and chopped tomatoes and serve sopapillas seperately.
Makes four to six servings.
Ingredients:
7 tablespoons butter, unsalted
1/4 cup + 2 tablespoons flour
1 tablespoon oil
1/2 pound ground beef
1/2 pound ground pork
1/2 pound chuck roast, cut in 1/2 inch cubes
1 large onion, finely chopped
3 garlic cloves, minced
1/3 cup Coriander, fresh, chopped (Cilantro!)
1 tablespoon parsley, fresh, chopped
2 teaspoons tabasco
1 teaspoon oregano, dired, crumbled
2 teaspoons ground cumin
1/2 teaspoon black pepper
3 cups chicken or beef stock
12 ounces Mexican light beer
2 pounds green chiles, seeded, diced, peeled
1 tomato, diced
In a small heavy skillet, cook 4 tablespoons of butter and 1/4 cup of flour over moderately low heat, stirring for 3 minutes and reserve this roux.
In a heavy kettle, heat the oil over moderate heat until it is hot, but not smoking, add the meats, stirring to break up lumps. Cook until meat is no longer pink and transfer with slotted spoon to a bowl. In remaing fat, plus 3 tablespoons butter, cook the onion and garlic over moderate low heat, stirring until onion is soft, add the coriander, parsley, tabasco, oregano, cumin, and black pepper. Add remaining 2 tablespoons flour and cook, stirring, for 3 minutes. Add meat, broth, beer, chiles, and tomato. Bring to a boil, stirring. Stir in reserved roux, stirring until well mixed. Simmer the chile, stirring occasionally, about 1 hour.
The chile improves if made one day ahead, allowed to cool completely, uncovered, kept covered and chilled, and reheated.
Serve the chile topped with freshly grated, sharp cheddar and monterey jack cheeses, chopped lettuce and chopped tomatoes and serve sopapillas seperately.
Makes four to six servings.
Bleu Cheese Cake
Source: A Palette of Rocky Mountain Cuisine, Classic Recipes from the Historic Hotels of the Rocky Mountain West, p. 26, by John D. Feinberg, ISBN 0-923280-01-4
4 ounces bleu cheese
4 Tablespoons butter, softened
8 ounces cream cheese
6 eggs
5 tablespoons creme fraiche
salt and pepper to taste
Heat oven to 350 degrees. Combine all ingredients in a food processor until smooth. Place in 8 inch spring form pan. Bake in a water bath for approximately 30 minutes or until set. Remove from oven and allow to cool.
Remove from pan and serve garnished with chopped chives and accompanied by water crackers or crusty bread.
Makes 8 servings.
4 ounces bleu cheese
4 Tablespoons butter, softened
8 ounces cream cheese
6 eggs
5 tablespoons creme fraiche
salt and pepper to taste
Heat oven to 350 degrees. Combine all ingredients in a food processor until smooth. Place in 8 inch spring form pan. Bake in a water bath for approximately 30 minutes or until set. Remove from oven and allow to cool.
Remove from pan and serve garnished with chopped chives and accompanied by water crackers or crusty bread.
Makes 8 servings.
Saturday, March 18, 2017
Paula Deen's Dog Biscuit Recipe
Ingredients
1 tablespoon baking powder
1 egg
1 cup smooth peanut butter
2 1/4 to 2 1/2 cups whole wheat flour
3/4 cup nonfat milk
Preparation
1 egg
1 cup smooth peanut butter
2 1/4 to 2 1/2 cups whole wheat flour
3/4 cup nonfat milk
Preparation
STEP 1
Preheat oven to 325°. In a large mixing bowl, whisk together the milk, egg and peanut butter.
Preheat oven to 325°. In a large mixing bowl, whisk together the milk, egg and peanut butter.
STEP 2
Paula’s note: as a general rule, most homemade dog biscuits do well with 1 part liquid to 3 parts dry. You can customize the recipe by adding and subtracting ingredients your dog likes.
Paula’s note: as a general rule, most homemade dog biscuits do well with 1 part liquid to 3 parts dry. You can customize the recipe by adding and subtracting ingredients your dog likes.
STEP 3
Add in the flour and baking powder to make a very stiff dough, using your hands to work in the last of the flour if necessary.
Add in the flour and baking powder to make a very stiff dough, using your hands to work in the last of the flour if necessary.
STEP 4
Flour a work surface and roll out dough to a 1/4-inch thickness. Cut into desired sizes depending on the size of your dog.
Flour a work surface and roll out dough to a 1/4-inch thickness. Cut into desired sizes depending on the size of your dog.
STEP 5
Bake on a parchment-lined baking tray at 325° for approximately 20 minutes. Turn biscuits over and bake for an additional 15 minutes.
Bake on a parchment-lined baking tray at 325° for approximately 20 minutes. Turn biscuits over and bake for an additional 15 minutes.
STEP 6
Remove from oven and allow to cool completely before storing in an airtight container. Dog biscuits can also be stored in the freezer for up to 3 months.
Remove from oven and allow to cool completely before storing in an airtight container. Dog biscuits can also be stored in the freezer for up to 3 months.
Friday, March 10, 2017
Tomato Soup to be Canned
This recipe is from Anne Pringle Buss. It was in an old canning book of
her mother's.
14 quarts tomatoes
7 medium onions
1 stalk celery
14 sprigs parsley
3 bay leaves
14 TBSP butter
14 TBSP flour
4 TBSP salt
8 TBSP sugar
2 tsp pepper. (I omit)
Wash, cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to
tomatoes, cook until celery is soft. Put through sieve. Rub butter and flour
to make a smooth paste. Add to boiling soup, stir to prevent burning. Add
salt, sugar, and pepper. For smoother consistency, put through sieve
again. Fill clean jars to 1/2 inch of top. Put on lids, screw band tight.
Process in water bath 15 minutes.
her mother's.
14 quarts tomatoes
7 medium onions
1 stalk celery
14 sprigs parsley
3 bay leaves
14 TBSP butter
14 TBSP flour
4 TBSP salt
8 TBSP sugar
2 tsp pepper. (I omit)
Wash, cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to
tomatoes, cook until celery is soft. Put through sieve. Rub butter and flour
to make a smooth paste. Add to boiling soup, stir to prevent burning. Add
salt, sugar, and pepper. For smoother consistency, put through sieve
again. Fill clean jars to 1/2 inch of top. Put on lids, screw band tight.
Process in water bath 15 minutes.
Old Fashioned Cream of Tomato Soup, 2 recipes
This recipe was given to me from Rose Drennan. Her mother's sister developed this recipe. It was served at a restaurant called 4 B's which had sites in Montana, New Mexico, Colorado, North Dakota and Washington.
This recipe yields 1/2 gallon soup. (64 ounces) It should really serve at least 12 people.
32 ounce can of diced tomatoes
9 ounces chicken broth, undiluted
1 ounce butter
2 Tablespoons sugar
1 Tablespoon chopped onion
Pinch baking soda
2 cups cream
Mix tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer for 1 hour.
Heat cream in a double boiler.
Add cream to tomato mixture.
Ready to serve and enjoy!
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Another version of Old Fashioned Cream of Tomato Soup
This recipe comes from a great blog: https://iowasue.blogspot.com/
This recipe yields 1/2 gallon soup. (64 ounces) It should really serve at least 12 people.
32 ounce can of diced tomatoes
9 ounces chicken broth, undiluted
1 ounce butter
2 Tablespoons sugar
1 Tablespoon chopped onion
Pinch baking soda
2 cups cream
Mix tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer for 1 hour.
Heat cream in a double boiler.
Add cream to tomato mixture.
Ready to serve and enjoy!
Another version of Old Fashioned Cream of Tomato Soup
This recipe comes from a great blog: https://iowasue.blogspot.com/
Old Fashioned Tomato Soup
14 ½ ounces Diced Tomato -- undrained
½ teaspoon Baking Soda
¼ teaspoon Garlic Salt
Salt and Pepper -- to taste
1 Quart Milk
2 tablespoons Butter
Fresh Parsley -- minced
In a large saucepan, bring tomatoes to a boil. Add baking soda, garlic salt, salt and pepper. Reduce heat; add the milk and butter. Heat through, but do not boil.
1 pint of home canned or freshly stewed tomatoes with liquid can be substituted for the purchased canned tomatoes.
6 Servings
Yield: "1 ½ quarts"
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