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Emmanuel Lutheran Church
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RECIPES FROM SOME OF EMMANUEL'S FAVORITE PEOPLE!
LEFSE 8 c riced Russet potatoes (16-20) Peel potatoes and cook. Drain. Rice potatoes (some do twice). Add butter, cream and salt. LET STAND UNTIL COLD. VERY IMPORTANT!!! Mix in flour and roll into balls about the size of a tennis ball or smaller. Keep balls of dough on a plate in fridge. Take out one at a time. Roll out paper thin on lightly floured board (some cover board with canvas). Bake on stove top griddle at 500 degrees. BARB PETERSON’S LEFSE RECIPE 8 c. riced potatoes (Ricing will make the potatoes absolutely
smooth; lumps cause sticking. Before ricing, let the drained potatoes set
about 30 minutes to let the steam out, preferably in a shallow dish. Letting the
steam go before ricing will reduce the moisture and also help prevent sticking.
But more importantly, you will find you need less flour, which results in better
flavor.) 3/4 c. cream
Grandma Kasten Rhubarb Cake recipe: HELEN FRYE’S GREEN PEA SALAD 2 pkgs. (10 oz each) frozen peas Serves 6-8 LEMON MERINGUE CAKE Cake: Beat together for 15 minutes 6 eggs and 1 cup sugar. Add zest of ½ lemon. Sift together ½ cup plain flour and ½ cup cornstarch. Fold into eggs. Fold in 1 Tbls melted butter. Divide this batter between 2 greased and lined 9" cake pans or springform pans (best). Bake 325 for 25-30 minutes. Cool. Put bottom layer on an oven-proof plate or tray. Filling: Mix together 4 egg yolks (save the whites), 1 cup water, 3/4 cup sugar, 1/3 cup plain flour, zest ½ lemon, 1/4 cup fresh lemon juice. Cook thick. Add 1 Tbls butter. Cool. Put this between the layers and on the top of the top layer. Cover all with: Meringue: Beat the 4 egg whites stiff with ½ tsp cream of tartar. Slowly add ½ cup sugar and beat until smooth and satiny. Spread all over cake. Bake at 350 for about 12 minutes until meringue is colored nicely. Cool to room temperature. The cake layers and filling can be made the day ahead. Assemble and cover with meringue shortly before you intend to serve. Very lovely. Submitted by Alison Sturgul CRANBERRY DELIGHT SALAD serves 10-12 8 oz. Cream cheese, softened Combine cream cheese, mayonnaise and sugar. Mix well. Stir in cranberry sauce, pineapple with its juice and pecans. Fold in the whipped cream. Pour mixture in a serving dish (any shape) and freeze until firm. Let stand 5 minutes before serving. Submitted by Marcella Noren by request of many ladies after the salad luncheon. Oatmeal Scones ––makes 8
scones 1 ½ cups (4 ½ ozs) old-fashioned
rolled oats or quick oats 1 . Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper or grease and flour. When the oats are cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside. 2. Whisk the half and half and egg in a small bowl until incorporated; remove 1 tablespoon and set aside for glazing. 3. Pulse the flour, 1/3 cup sugar, baking power and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients just until large clumps are formed. Mix the dough by hand in the bowl just until the dough form a cohesive mass. 4. Dust the work surface with half of the reserve oats, turn the dough out onto the work surface and dust the top with the remaining oats. Gently pat into a 7-inch circle, about 1 inch thick. Using a bench scraper or a chef’’s knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with the 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool. Variations Cinnamon-Raisins/Currants : Add ¼ teaspoon ground cinnamon to the dry ingredients and ½½ cup raisins or currants to the flour/butter mixture along with the toasted oats. Apricot-Almond: Reduce the oats to 1 cup, toast ½ cup slivered almonds with the oats and add ½ cup chopped dried apricots to the flour/butter mixture along with the toasted oats and nuts. Dried Cherries and Hazelnuts: Reduce the oats to 1 ¼ cups, toast ¼ cup coarsely chopped skinned hazelnuts with the oats and add ½½ cup chopped dried sour cherries to the flour/butter mixture along with the toasted oats and nuts. Glazed Maple-Pecan: Toast ½ cup chopped pecans with the oats; whisk ¼ cup maple syrup into the half and half/egg mixture and omit the sugar. When the scones have cooled, whisk 3 tablespoons maple syrup and ½ cup confectioners’ sugar in a small bowl until combined; drizzle the glaze over the scones. Spinach-Artichoke Casserole 2 10-oz packages frozen spinach Put spinach in a greased 7 x 11 casserole dish, cover with artichoke hearts. Pour the melted butter and cheese mixture over the top. Spread with crushed Ritz cracker crumbs. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 25 minutes. Submitted by Lis Shepard Things to remember from Jo Richardson: 1. Cooking is an art, not a science. MUSHROOM PATÉ (great for those who don’t like liver) Chop 1 large onion, 5 scallions, 3 ribs celery, 3 cloves garlic. Sauté in ½ cup butter. Add in thirds, 2 pounds mushrooms which have been sliced thinly and 2 cups walnuts (or pecans or almonds). Sauté on medium high heat. . Add 1 Tbls. dried basil, 1 Tbls. dried oregano, 1 ½ tsp. dried rosemary and 1 ½ tsp salt. Keep stirring until the liquid has evaporated. Add in 12 oz. cream cheese cut into small pieces and stir until melted. Cool to room temperature. Put in blender or food processor and blend smooth. Add 3 large eggs and 3/4 cup fine bread crumbs and ½ tsp black pepper. Spoon the mixture into a large loaf pan, cover with waxed paper and then foil. Crimp the foil around the top of the dish tightly. Bake at 350 for 1 hour. Cool covered and chill overnight. (Can also be put in smaller dishes and it freezes well.) Serve with crackers or French bread. BANANA NUT BREAD Cream 3/8 pound butter (1 ½ sticks) with 1 ½ cups sugar. Add 3 egg yolks. Add in 1 ½ cups mashed bananas (about 4 or 5 bananas). Add in ½ cup chopped dried apricots and 1 tsp. Lemon zest. Mix together ½ cup milk and ½ cup sour cream. Mix in another bowl 3 cups plain flour, 1 ½ tsp. Baking soda and 1 tsp. Salt. Alternately add dry mix and wet to the creamed mixture beginning and ending with dry. Add, if desired, 1 cup chopped nuts. Beat 3 egg whites stiff and fold into the batter. Divide between 2 greased and floured loaf pans. Bake 350 for 60-65 minutes. Cool. Submitted by Jo Richardson (PS3BS) Pastor Stewart’s Brother’s Black Bean Soup 1 bag black beans and water (~16 cups) Cook all this together, gently and stirring together gently until
"soup."
Danish Rhubarb Pastry (fresh rhubarb will be with us
soon!) Fruit: 6 cups sliced rhubarb mixed with 1 ½ cup sugar and 1/4 cup tapioca. I also like to add 2 cups of any other fruit (plums, cherries, apples, raspberries, strawberries are all good). Let stand at least 1 hour. Topping: Bring to boil ½ cup butter 1 cup sugar and 2 Tablespoons milk. Bake: 400 ̊ for 20 minutes and 350̊ 35-40 minutes.Berry Cobbler Shortcake Mix 2 cups flour, 1 cup sugar, 2 tsp. baking powder, 1 tsp lemon zest, 1 tsp orange zest, 1/2 tsp baking soda and 1/2 tsp salt. Cut in 3/4 cup butter. Add 2 eggs and 2/3 cup buttermilk. Spread in a greased 9x12 pan. Spoon 3 cups of the sliced berries over the batter. Bake at 350 for 30-40 minutes. Serve warm with whipped cream and the rest of the berries. Mexican Chocolate Torte (Torta De Chocolate) Pastry: 1 ½ cup flour, ½ cup cocoa, ½ tsp salt, 1 cup butter, 1/3 cup sour cream Cut the butter into the flour, cocoa and salt. Add sour cream. Knead smooth. Divide in 4 parts, wrap each in wax paper or plastic wrap and chill for 2 hours. Roll out to 10" square or 10" circle. Prick with fork all over. Bake at 400 for 10 minutes. Cool. Put together with chocolate filling and top with chocolate filling. Grate some chocolate over the top. Chocolate Filling: 16 oz semi-sweet chocolate, 1/4 cup cream, ½ cup butter, 5 egg yolks, 1 tsp vanilla. Melt chocolate with cream and butter on very low heat. Beat the egg yolks and add some of the melted chocolate. Add to the rest of the chocolate. Add the vanilla. Cool to spreading consistency (NOT in fridge). Do not refrigerate when done. Takes a little time (not too much) but is certainly worth it. LARRY’S COCONUT CHICKEN SOUP 1 can coconut milk Meanwhile, combine coconut milk with the galangia, ginger, lemon grass, and lime leaves in a large saucepan. Rinse coconut milk can out twice with about ½ can water and add to the saucepan, then heat almost to boiling. Add chicken, fish sauce, green chili peppers and sugar and boil 5 minutes or until chicken is done. Add chili paste and lime juice. Place in a large bowl and garnish with cilantro. To serve, fill a bowl about half full of rice or noodles and cover with soup. Rosauers has red chili paste and fish sauce. The Asian Food Store in Pullman has lemon grass, lime leaves and galangia submitted by Larry Lass CHERRY TORTE Base: 1 ½ cups flour, ½ Cup + 1 Tbs butter, 1/3 cup brown sugar, ½ cup chopped nuts Cut butter into rest of ingredients and press on bottom of 9 x 12 pan. Bake 350 for 15-20 minutes. When cool, crumble. Sprinkle half the crumbs back in the bottom of the pan. Filling: 37 marshmallows, 1 cup milk, 1 cup whipping cream, 1 large can cherry pie filling Dissolve 37 marshmallows in 1 cup milk in double boiler. Cool. Add 1 cup whipped cream. Spread half over crumbs in pan. Spread pie filling. Top with rest of cream and sprinkle the rest of the crumbs over the top. Chill overnight. Evelyn Johnson’s recipe given to the office by Shirley Gunther AUSTRALIAN EGG AND POTATO PIE 3 cups cooked and sliced potatoes Make 2 layers each of potatoes, eggs, ham, cheese and sauce in 9" round casserole dish. Sprinkle top with 1 cup buttered bread crumbs and a sprinkle of paprika. Bake 350 degrees for 30-40 minutes. The ham can be left out and green peppers or peas substituted for a meatless meal. Requested by Charlotte Staihar CORONATION DESSERT – Lemon Meringue Delight Base: 6 egg whites, 1/4 tsp cream of tartar, 2 cups sugar, 1 tsp vanilla, 1/4 tsp salt, 1 tsp vinegar Beat egg whites to foamy. Add rest of ingredients, add sugar slowly. Beat 20 minutes. Spread in 9x12 buttered pan. Bake 300 1 hour. Lemon filling: 6 egg yolks, 1 cup sugar, juice 2 lemons, 1 tsp lemon zest 1 pint whipping cream Cook yolks, sugar and lemon juice and rind in double boiler. Let cool. Whip cream and spread some on meringue. Top with lemon filling. Top that with rest of cream. Sprinkle with coconut or nuts. Refrigerate overnight. Shirley Gunther from Marlys Babington CAULIFLOWER CASSEROLE 1 medium head cauliflower, separated into florets Cook cauliflower florets in a pan with a little water about 5 minutes or until crisp tender. Drain and mix with sour cream, cheese, corn flakes, peppers and salt. Place in a greased 2 quart baking dish. Sprinkle top with Parmesan and paprika. Bake uncovered at 325 degrees 30-35 minutes until heated. Submitted by Lois Doyle SWEET POTATO RECIPE 4 cups cooked sweet potatoes Bake uncovered at 325 for 1 hour. Feeds 6. From Vern Kinnison via daughter Reva TRES LECHES CAKE serves 20 8 eggs Beat eggs and sugar in mixer for 15 minutes until very thick. Fold in flour and baking powder sifted together. Spread in 11x15" greased pan. Bake 325 30-40 minutes until firm. Over hot cake, pour: 1 can evaporated milk mixed with Let cool 15 minutes. Cover and chill. To serve, whip 2 cups cream, 1 tbs sugar and dash vanilla extract. Spread over top and decorate with strawberries, chocolate curls, toasted almonds or other nuts. (If you don’t think this will get eaten right away, stabilize the cream before whipping with 1 tsp gelatin softened in 2 tsp water and then dissolved – this will help it keep for several days in the fridge.) This is a large recipe but it can be cut down to 6 eggs, 3/4 + 1/8 sugar, 1 ½ cups flour and 3 tsp baking powder and put into a 9x12:" pan. Bake 25-30 minutes. Pour over the 3 milks and extract and leave out the coffee. Cover with 1 ½ cups whipped cream. You could also cut it in half and probably a 9" square cake pan would work. LAZY TEXAS BRISKET serves 12 1 clove garlic minced Mix all together and rub over 4-5 lb beef brisket (I often use tri-tip roast or rump, should also be good with pork shoulder or fresh leg of pork). Wrap the meat twice in heavy duty aluminum foil (not too tight, leave room for steam expansion). Put in a large shallow pan and roast at 250 degrees for 8 hours. It will be very tender and you can shred it with 2 forks to serve on buns for sandwiches or slice and serve with the pan juices with horseradish on the side. Serve with BBQ sauce – your favorite or try: Broncobusters BBQ Sauce Saute 1 minced onion in 2 T butter. Add ½ cup water, ½ cup chili sauce, ½ cup catsup, 1/4 cup cider vinegar, 2 T lemon juice, 2 T brown sugar, 2 T Worcestershire sauce, 1 T molasses, 2 t salt, 2 t dry mustard, ½ t black pepper, ½ t paprika Simmer all together for 30 minutes Chicken Casserole serves 4-6 2 cups diced chicken
1 cup cooked rice (in broth) Mix all together and spread in 9" greased casserole. Top with 1 cup herb stuffing mix tossed with 1/4 cup melted butter or margarine. Bake 350 for 45 minutes. Fresh Berry Pie Crust: 1½ Cup Flour, 1 t salt, 2 T sugar, 2 T milk, ½ cup oil Mix all ingredients and press with fingers into 9" pie pan. Poke with fork and bake 350̊ for 20 minutes or until lightly brown. Filling: 4 cups of berries in all (set aside 2 cups for fresh filling) Put 2 cups in saucepan and add: ¼ cup of water, 1 t salt, ¾ cup of sugar, 2 T corn starch Cook on stove top over low heat until well mixed (mush berries). Then raise heat and stir constantly until mixture is thick and glossy. Spread fresh berries in cooked pie crust and then pour hot mixture on fresh berries. Cool and serve the same day. The fresher the better with this pie. EMMANUEL’S RECIPE PAGE Chocolate (Stout) Dump-It Cake This recipe was adapted for the beer dinner. I substituted stout for both milk and water portions at different times. Frankly, my favorite version is without stout. The cake rises a bit better and you can enjoy the stout before dessert. 2 cups sugar
Directions: Preheat oven to 375 degrees, and place a baking sheet on the lowest rack, to catch any drips when the cake bakes. Put the sugar, unsweetened chocolate, butter and 1 cup of water in a sauce pan. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly, 15-20 minutes. Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan. (If you prefer, you can grease it, line it with parchments and then grease and flour it. This is not necessary, but parchment does make getting the cake out easier.) When the chocolate in the pan has cooked a bit, whisk in the milk mixture and eggs. In several additions and without over mixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice, to blend. "Dump" the batter into the tube pan and bake on the middle race until a skewer inserted in the center comes out clean, about 30 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. Let it cool completely. Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. It is very important that the chocolate and sour cream be the same temperature, otherwise the icing will be lumpy and grainy. (Test it by stirring a little of the sour cream and chocolate together in a bowl; if it mixes smoothly, it’s ready) Stir in the sour cream, ¼ cup at a time, until the mixture is smooth. Taste some! It’s good. When the cake is cool, you may frost it as is or cut it in half so that you have two layers (when I do this, I use 2 cups chocolate chips and 2 cups sour cream). (My mother kept it in the fridge, and it is sublime when cold.) FINNISH COFFEE BREAD 1 pkg or cake of yeast Dissolve yeast in lukewarm water. Scald milk and add sugar, salt and butter. Cool to lukewarm. Add yeast and enough flour (about 4 cups) to the milk to make a sponge. Beat thoroughly and let rise in a warm place 1 ½ to 2 hours. Add well-beaten eggs and cardamom. Add flour until dough is stiff enough to knead. Let rise again until nearly doubled in size. Turn onto floured board and knead for a few minutes. Shape into braided loaves or other desired shapes. Let rise until doubled in size and bake at 350 for 30-40 minutes. Remove from oven and brush with syrup made with 1 Tbs water and 2 Tbs sugar. Sprinkle with sugar. A recipe which came from a Finnish friend in St. Joseph, Michigan. WARM CHOCOLATE RASPBERRY PUDDING CAKE Sauce: melt together 3 oz of semi-sweet chocolate (½ cup chocolate chips), ½ cup seedless raspberry jam and ½ cup heavy cream. Spread in greased 9" round cake pan. Batter: Mix together 1/3 cup plus 2 tsp cocoa and ½ cup boiling water. Add 1/4 cup milk, ½ tsp vanilla and 1/3 cup raspberry jam. Cream ½ cup butter, 1/3 cup brown sugar and 1/3 cup white sugar. Add 2 eggs. Alternately add 1 cup flour mixed with 3/4 tsp baking soda and 1/4 tsp salt with the chocolate mix.. Spread batter over sauce. Bake 350 for 30-35 minutes. (Wonderful with heavy cream poured over or whipped cream or ice cream). In our house, this serves 2 since my husband loves it so, but it should serve 6. The recipe works well with sugar-free jam and Splenda © sugars for diabetics. CARAMEL PEAR PUDDING Batter: Mix 1 cup flour, 2/3 cup white sugar, 1 ½ tsp baking powder, ½ tsp cinnamon, 1/4 tsp salt, and a pinch of cloves. Add ½ cup milk. Fold in 2 large ripe pears diced or 4 small ones and ½ cup chopped pecans or dried blueberries or cherries. Spread in a greased 9" round cake pan. Sauce: Mix 3/4 cup brown sugar, 1/4 cup butter and 3/4 cup boiling water. Pour over batter Bake 375 for 45-50 minutes. This recipe also works well with Splenda © sugars for diabetics. Serves the
same as above – 2 in my house and 6 normally. Also good with cream or ice cream.
CHERRY TORTE Mix together: 1 ½ cups flour, ½ cup plus 1 Tbls butter or margarine, 1/3 cup brown sugar and ½ cup chopped nuts. Press on bottom of 9x13 pan and bake at 350 for 20 minutes. Cool. Crumble up and return half to bottom of pan. Dissolve 37 marshmallows in 1 cup milk in a double boiler. Cool. Fold into 1 cup whipped cream. Put half of this mixture over crumbs. Spread over 1 can cherry pie filling. Top with rest of cream and sprinkle rest of crumbs. Chill overnight. Evelyn Johnson’s recipe submitted by Shirley Gunther JODY MILLER’S WILD RICE SALAD serves 6 1 cup uncooked wild rice. In saucepan with water to cover, bring the rice to a boil, drain, add hot water and bring to a boil again. Do this over and over for about 40 minutes. The water that drains will be less and less green. Drain well, cool to room temperature. In a large bowl combine rice with: Toss lightly, cover and chill. Fold 1 cup cashews into salad just before serving on lettuce leaves or in a bowl lined with lettuce leaves (optional). COFFEE STREUSEL SLICE Base: Cream 4 oz. butter, 1/4 cup sugar. Add. 1 cup plain flour and 1/4 cup self-raising flour. Press on base of 9x12" greased cake pan. Bake at 350 for 10-15 min. until light golden. Filling: Heat together 1 can sweetened condensed milk, 1 Tbs. butter, 2 Tbs. light corn syrup, 3 tsp. Instant coffee. Add 1/3 cup chopped walnuts. Spread over base. Topping: Cut 4 oz. butter into 1 cup flour, 2 tsp. cinnamon and 1/3 cup brown sugar. Sprinkle over filling. Bake 15-20 min. Slice into 24 pieces. This is another Australian recipe. They call bar cookies a slice, which is logical after all. You do slice it! FLORIDA SPINACH CASSEROLE 1/4 pound egg noodles Toss with 1 ½ pkg. frozen chopped spinach defrosted. Saute 1 clove garlic minced in 1/4 cup butter. Add 3 Tbls. flour. Add 1 cup milk to make white sauce and 2 Tbls. white wine (if desired) or chicken broth. Add sauce to bowl with spinach and noodles and toss with ½ cup parmesan cheese and 2 1/3 cups grated cheddar cheese. Add salt and pepper to taste. Put in a greased 9" round casserole dish and sprinkle the top with 1/4 cup chopped pecans and 1/4 cup dry breadcrumbs. Bake 350 20-30 minutes until bubbling. Can be doubled or tripled for a big party. Great side dish with steak or as a vegetarian dish. Looks very pretty on a plate with grilled tomatoes. DANISH PASTRY 1 pkg yeast 1 can fruit pie filling Glaze: 1 cup powdered sugar & 2 Tbs milk Soften yeast in water 15 minutes. Meanwhile mix together flour, sugar and salt. Cut in butter. Add beaten egg yolks, scalded milk and the yeast. Mix well, cover and put in fridge overnight. In the morning, beat the egg whites stiff. Fold in the fruit filling, brown sugar and nuts. Divide dough into 4 pieces and roll each out approximately 12" square. Place on a flat baking sheet and put a portion of filling in the center. Fold dough over the top of the filling. Repeat to make 4 pastries. Let rise 2 hours. Bake at 350 for 25 minutes. Drizzle while still warm with 1 cup powdered sugar mixed with about 2 Tbs milk. I got this recipe from my Aunt Myrtle in South Dakota many years ago. Any fruit will work but my favorites are cherry or apple ( poppy seed can also be used). I have made this with plum, rhubarb and pear fillings also. SPEKKUK (a Dutch spice cake) ½ cup butter Cream the butter and sugar. Add 10 egg yolks 1 at a time. Add flour and the vanilla.. Whip 9 of the egg whites adding a pinch of cream of tartar when they foam. Continue beating whites until stiff. Fold into batter. Divide the batter between 2 bowls. Add the spices to one bowl. Butter and flour a 9" springform pan and spread ½ cup of spice batter in bottom. Bake at 350 for 10-15 minutes until dry. Brush with melted butter. Spread ½ cup of plain batter and bake. Repeat layers until all the batter is used and brush with melted butter between layers. Bake the final layer 30 minutes. Cool. Sprinkle confectioner’s sugar to serve. I found this recipe in one of Jo Richardson’s Gourmet magazines. It was a recipe requested after being tasted in South Africa. It is very pretty sliced. Thanks to this month’s contributor, Shirley Gunther, for her quick cookie recipes. Do you have a recipe you would be willing to share next month? Send via email to elc@moscow.com or give to Alison in the church office. A good recipe is always a treasure worth sharing. EASY BUTTERSCOTCH BARS ½ cup butter or margarine 2 cups brown sugar Mix butter and sugar together in saucepan and cook over low heat until bubbly, stirring constantly. Cool (but not until cold). 2 eggs
1 tsp vanilla Add eggs, one at a time, beating well after each. Add vanilla. Sift dry ingredients together and add to wet mixture with coconut and nuts. Mix thoroughly and spread in greased jelly roll pan (15 ½" x 10 ½ "). Bake at 350 about 25 minutes. Cut while warm. Remove from pan when almost cool. Makes 36 bars. EASY UNBAKED COOKIES (Dandy Cookie Candy) ½ cup butter or margarine ½
cup milk Heat in saucepan to boiling and cook 1 minute. Remove from burner and add: 3 cups quick oatmeal
6 Tbls cocoa These items should be pre-measured. When all is mixed, drop by spoonfuls on cookie trays covered with waxed paper. They will firm up as they cool. Makes at least 4 dozen. I made this recipe for a Piecemaker potluck and several people asked for the recipe. I’m not sure where I originally came across the recipe but I once owned an Idaho cookbook, and perhaps I found it there. I have no idea who the governor was at the time. Anyway, the recipe is simple, the ingredients are easy to find, and it tastes good enough for company.
1 20oz pkg. frozen cauliflower & 1 20 oz pkg frozen broccoli flowerets – Cook
just until tender. Drain Lis Shepard
We are always glad to print a recipe sent in by members or non-members. Share a good recipe or two with your friends. Bon appetit! ALISON
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