Cabbage salad
Recipe submitted by Carol Hoppe
• 1 bag shredded cabbage
• 2 cucumbers, peeled and diced
• 1 green pepper, diced
• 1 cup mayo
• 1/4 cup sugar
• 1/4 cup vinegar
• 1 box macaroni noodles
Cook noodles according to the box and let cool. Mix noodles with cabbage, diced cucumbers and pepper. Combine mayo, sugar and vinegar in separate bowl. Pour over the cabbage mixture and mix well. Keep refrigerated.
• 2 cucumbers, peeled and diced
• 1 green pepper, diced
• 1 cup mayo
• 1/4 cup sugar
• 1/4 cup vinegar
• 1 box macaroni noodles
Cook noodles according to the box and let cool. Mix noodles with cabbage, diced cucumbers and pepper. Combine mayo, sugar and vinegar in separate bowl. Pour over the cabbage mixture and mix well. Keep refrigerated.
Cheese ball
Recipe submitted by Carol Hoppe
• 2 8-ounce packages cream cheese
• 2 cups shredded cheddar cheese
• 1 tablespoon chopped onion
• 1 teaspoon lemon juice
• 2 teaspoons Worcestershire sauce
• Chopped green olive, to taste, if desired
Combine all other ingredients in a bowl and mix well. Shape into a ball. Keep refrigerated.
• 2 cups shredded cheddar cheese
• 1 tablespoon chopped onion
• 1 teaspoon lemon juice
• 2 teaspoons Worcestershire sauce
• Chopped green olive, to taste, if desired
Combine all other ingredients in a bowl and mix well. Shape into a ball. Keep refrigerated.
Reuben dip
Recipe submitted by Carol Hoppe
• 4 2.5-ounce packages of Buddig corned beef
• 1 16-ounce can of sauerkraut
• 8 ounces cream cheese
• 1 cup sour cream
• 8 ounces shredded Swiss cheese
Chop sauerkraut and corn beef. Add all of the ingredients into a slow cooker. Melt together and stir before serving.
• 1 16-ounce can of sauerkraut
• 8 ounces cream cheese
• 1 cup sour cream
• 8 ounces shredded Swiss cheese
Chop sauerkraut and corn beef. Add all of the ingredients into a slow cooker. Melt together and stir before serving.
Mini cheddar loaves
Recipe submitted by Brenda Goebel
• 1 egg
• 1/2 cup oatmeal
• 3/4 cup milk
• 1 teaspoon salt
• 1 cup shredded cheddar cheese
• 1 pound ground beef
Preheat oven to 350 degrees. Combine all ingredients thoroughly in a bowl. Form into mini loaves and place on a shallow baking sheet. Top with your favorite barbecue sauce. Bake for 45 minutes.
• 1/2 cup oatmeal
• 3/4 cup milk
• 1 teaspoon salt
• 1 cup shredded cheddar cheese
• 1 pound ground beef
Preheat oven to 350 degrees. Combine all ingredients thoroughly in a bowl. Form into mini loaves and place on a shallow baking sheet. Top with your favorite barbecue sauce. Bake for 45 minutes.
Meatballs
Recipe submitted by Elizabeth Golombiecki
• 2 pounds ground beef
• 1 onion, chopped
• 1 egg
• 1 sleeve Ritz crackers, crushed
• 1 cup cut up spinach
• 1 teaspoon garlic powder
• Salt and pepper
• Ketchup
• Brown sugar
Mix together all ingredients and form into meatballs. Place meatballs in a 9-by-13 pan and make a sauce by combining ketchup and brown sugar until it is sweet. Bake at 350 degrees for 1 hour.
• 1 onion, chopped
• 1 egg
• 1 sleeve Ritz crackers, crushed
• 1 cup cut up spinach
• 1 teaspoon garlic powder
• Salt and pepper
• Ketchup
• Brown sugar
Mix together all ingredients and form into meatballs. Place meatballs in a 9-by-13 pan and make a sauce by combining ketchup and brown sugar until it is sweet. Bake at 350 degrees for 1 hour.
Church potato salad
Recipe submitted by Tammy Breth
• 15 pounds potatoes
• 18 eggs
• 1 bundle of celery, chopped
• 3 large onions, chopped
Dressing:
• 4 cups Miracle Whip
• 1 pint half-and-half
• 2 tablespoons mustard
• Pepper to taste
Peel potatoes and boil with salt water until tender. Slice thinly. Place eggs in pot with water to hard boil. Once eggs are hard boiled, peel and slice. For the dressing, combine Miracle Whip, half-and-half, mustard and pepper. Place all ingredients in large bowl and stir to combine.
• 18 eggs
• 1 bundle of celery, chopped
• 3 large onions, chopped
Dressing:
• 4 cups Miracle Whip
• 1 pint half-and-half
• 2 tablespoons mustard
• Pepper to taste
Peel potatoes and boil with salt water until tender. Slice thinly. Place eggs in pot with water to hard boil. Once eggs are hard boiled, peel and slice. For the dressing, combine Miracle Whip, half-and-half, mustard and pepper. Place all ingredients in large bowl and stir to combine.
Broccoli cauliflower bacon salad
Recipe submitted by Tammy Breth
• 1 cup raw broccoli
• 1 cup raw cauliflower
• 1 cup shredded cheese
• 8 slices bacon
• 1/2 cup sugar
• 1 cup mayonnaise
• 2 tablespoons vinegar
Chop vegetables. Fry bacon; crumble. Mix together all ingredients.
• 1 cup raw cauliflower
• 1 cup shredded cheese
• 8 slices bacon
• 1/2 cup sugar
• 1 cup mayonnaise
• 2 tablespoons vinegar
Chop vegetables. Fry bacon; crumble. Mix together all ingredients.
Sausage-stuffed mushrooms
Recipe submitted by Pam Throener
• 12 to 15 large fresh mushrooms
• 2 tablespoons butter
• 2 tablespoons chopped onion
• 1 tablespoon lemon juice
• 1/4 teaspoon dried basil
• Salt and pepper to taste
• 4 ounces Italian sausage
• 2 tablespoon dry bread crumbs
• 2 tablespoon grated Parmesan cheese
Remove stems from mushrooms; set caps aside. Finely chop stems; place on paper towel and squeeze to remove any liquid. In a skillet, heat 4 1/2 teaspoons butter; saute stems and onion until tender. Add lemon juice, basil, salt and pepper. Cook until most of the liquid has evaporated. Cool. Add sausage and parsley. Stuff into the mushroom caps. Combine bread crumbs and cheese. Sprinkle over stuffed mushrooms. Dot with remaining butter. Bake at 350 degrees until they are cooked through, about 30 minutes.
• 2 tablespoons butter
• 2 tablespoons chopped onion
• 1 tablespoon lemon juice
• 1/4 teaspoon dried basil
• Salt and pepper to taste
• 4 ounces Italian sausage
• 2 tablespoon dry bread crumbs
• 2 tablespoon grated Parmesan cheese
Remove stems from mushrooms; set caps aside. Finely chop stems; place on paper towel and squeeze to remove any liquid. In a skillet, heat 4 1/2 teaspoons butter; saute stems and onion until tender. Add lemon juice, basil, salt and pepper. Cook until most of the liquid has evaporated. Cool. Add sausage and parsley. Stuff into the mushroom caps. Combine bread crumbs and cheese. Sprinkle over stuffed mushrooms. Dot with remaining butter. Bake at 350 degrees until they are cooked through, about 30 minutes.
Mostaccioli salad
Recipe submitted by Pam Throener
• 1 1-pound box mostaccioli
• 2 cucumbers
• 1 green pepper
• 1 red pepper
• 6 Roma tomatoes
• 1 bunch green onion
• Parsley to taste
Dressing:
• 1/2 cup vegetable oil
• 1/2 cup vinegar
• 1/2 cup sugar
• 1/2 teaspoon salt
• 3/4 teaspoon ground pepper
• 1 teaspoon Accent seasoning
• 2 teaspoons dry mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon celery seed
Cook pasta according to directions on package. Mix dressing with whisk. Add veggies to cooked pasta; stir. Combine with dressing prior to serving.
• 2 cucumbers
• 1 green pepper
• 1 red pepper
• 6 Roma tomatoes
• 1 bunch green onion
• Parsley to taste
Dressing:
• 1/2 cup vegetable oil
• 1/2 cup vinegar
• 1/2 cup sugar
• 1/2 teaspoon salt
• 3/4 teaspoon ground pepper
• 1 teaspoon Accent seasoning
• 2 teaspoons dry mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon celery seed
Cook pasta according to directions on package. Mix dressing with whisk. Add veggies to cooked pasta; stir. Combine with dressing prior to serving.
Antipasto squares
Recipe submitted by Pam Throener
• 2 cans crescent rolls
• 1/4 pound of thinly sliced ham
• 1/4 pound salami
• 1/4 pound pepperoni
• 1/4 pound provolone cheese
• 1/4 pound Swiss cheese
• 1 12-ounce jar roasted red peppers, drained and cut into strips
• 2 eggs
• 3 tablespoons Parmesan cheese
• 1 tablespoon basil pesto
Preheat oven to 350 degrees. Unroll 1 can of crescent rolls and press into 9-by-13 greased glass baking dish. Layer ham, Swiss, salami, provolone, pepperoni on the dough and top with red pepper slices. Unroll the other can of crescent rolls and place over the peppers; press seams. Whisk eggs, Parmesan cheese and pesto and pour over dish. Cover with foil and bake 30 minutes; uncover and bake 15 to 20 minutes longer.
• 1/4 pound of thinly sliced ham
• 1/4 pound salami
• 1/4 pound pepperoni
• 1/4 pound provolone cheese
• 1/4 pound Swiss cheese
• 1 12-ounce jar roasted red peppers, drained and cut into strips
• 2 eggs
• 3 tablespoons Parmesan cheese
• 1 tablespoon basil pesto
Preheat oven to 350 degrees. Unroll 1 can of crescent rolls and press into 9-by-13 greased glass baking dish. Layer ham, Swiss, salami, provolone, pepperoni on the dough and top with red pepper slices. Unroll the other can of crescent rolls and place over the peppers; press seams. Whisk eggs, Parmesan cheese and pesto and pour over dish. Cover with foil and bake 30 minutes; uncover and bake 15 to 20 minutes longer.
Poppyseed bread
Recipe submitted by Shirley Hulinsky
• 3 cups flour
• 2 1/2 cups sugar
• 1 1/2 cup milk
• 1 1/2 tsp vanilla
• 3 eggs
• 1 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 1/2 tsp almond extract
• 1 1/8 cup vegetable oil
• 1/2 Tbs poppyseed
Combine all ingredients and mix well. Pour into two greased loaf pans and bake at 350 for 1 hour.
• 2 1/2 cups sugar
• 1 1/2 cup milk
• 1 1/2 tsp vanilla
• 3 eggs
• 1 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 1/2 tsp almond extract
• 1 1/8 cup vegetable oil
• 1/2 Tbs poppyseed
Combine all ingredients and mix well. Pour into two greased loaf pans and bake at 350 for 1 hour.