Easy bread recipe
Recipe submitted by AJ Popp
Makes two full loaves or 18 dinner rolls
• 2 cups warm water
• 1/4 cup honey
• 1 1/2 tablespoons active yeast
• 5 cups bread flour
• 2 teaspoons salt
• 3-4 tablespoons of melted butter
Mix together the warm water, honey and yeast; let sit for five minutes or until bubbly. Mix in the bread flour, salt and melted butter. Knead for seven minutes and put back into bowl. Cover with damp towel and let rise in a warm spot for one hour or until it doubles in size. Punch down and knead for 1-2 minutes. Split into two loaves and form, or split into 18 dinner rolls and put into a greased dish. Cover again and let sit for 30 minutes to rise. Bake at 350 degrees for 26-28 minutes. Rub with butter as soon as it is out of the oven.
• 2 cups warm water
• 1/4 cup honey
• 1 1/2 tablespoons active yeast
• 5 cups bread flour
• 2 teaspoons salt
• 3-4 tablespoons of melted butter
Mix together the warm water, honey and yeast; let sit for five minutes or until bubbly. Mix in the bread flour, salt and melted butter. Knead for seven minutes and put back into bowl. Cover with damp towel and let rise in a warm spot for one hour or until it doubles in size. Punch down and knead for 1-2 minutes. Split into two loaves and form, or split into 18 dinner rolls and put into a greased dish. Cover again and let sit for 30 minutes to rise. Bake at 350 degrees for 26-28 minutes. Rub with butter as soon as it is out of the oven.
Caesar dressing
Recipe submitted by Kimberly Parker
• 3/4 cup milk
• 1/2 cup raw, unsalted cashews
• 1 tablespoon Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon garlic
• 1/4 teaspoon onion powder
• 1 teaspoon capers
• 1 teaspoon brine
• 1/8 teaspoon Worcestershire sauce
• 1/8 teaspoon black pepper
Add ingredients to blender. Blend, pour into a jar and store up to three days. This is worth making from scratch. Makes 1 cup.
• 1/2 cup raw, unsalted cashews
• 1 tablespoon Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon garlic
• 1/4 teaspoon onion powder
• 1 teaspoon capers
• 1 teaspoon brine
• 1/8 teaspoon Worcestershire sauce
• 1/8 teaspoon black pepper
Add ingredients to blender. Blend, pour into a jar and store up to three days. This is worth making from scratch. Makes 1 cup.
Croutons
Recipe submitted by Kimberly Parker
• Bread of choice (we prefer Ezekial bread)
• Garlic salt to taste
Cube bread. Set oven at convection roast to 425 degrees. Salt bread to taste. Line a baking sheet with parchment paper. Bake for 5-7 minutes, or until browned.
• Garlic salt to taste
Cube bread. Set oven at convection roast to 425 degrees. Salt bread to taste. Line a baking sheet with parchment paper. Bake for 5-7 minutes, or until browned.
Creamed kale
Recipe submitted by Kimberly Parker
• 1 bunch kale, chopped
• 1/4 cup apple cider vinegar
• 1/4 cup sugar
• 1/2-1 cup mayo
• 1 teaspoon celery seed
• Salt and pepper to taste
Chop kale. Mix apple cider vinegar, sugar, mayo, celery seed, salt and pepper together. Combine kale with dressing and mix together. Let sit in fridge for 5-10 minutes, then serve.
• 1/4 cup apple cider vinegar
• 1/4 cup sugar
• 1/2-1 cup mayo
• 1 teaspoon celery seed
• Salt and pepper to taste
Chop kale. Mix apple cider vinegar, sugar, mayo, celery seed, salt and pepper together. Combine kale with dressing and mix together. Let sit in fridge for 5-10 minutes, then serve.
Power salad
Recipe submitted by Kimberly Parker
• 1/2 cup Salanova Red Oak lettuce
• 1/2 cup Rex Butterhead lettuce
• 1/2 cup bok choy
• 1/2 cup arugula
• 1/2 cup cherry tomatoes
• Sprinkle chopped onion
• Croutons
Chop your greens and add your favorite salad dressing.
• 1/2 cup Rex Butterhead lettuce
• 1/2 cup bok choy
• 1/2 cup arugula
• 1/2 cup cherry tomatoes
• Sprinkle chopped onion
• Croutons
Chop your greens and add your favorite salad dressing.
Pico de gallo
Recipe submitted by Kimberly Parker
• 2 tomatoes
• 1/2 onion
• 1-2 jalapenos
• 3 sprigs fresh cilantro
• 1 tablespoon lime juice
• 1-2 teaspoons salt
Toss ingredients in food processor. Lightly pulse until desired consistency.
• 1/2 onion
• 1-2 jalapenos
• 3 sprigs fresh cilantro
• 1 tablespoon lime juice
• 1-2 teaspoons salt
Toss ingredients in food processor. Lightly pulse until desired consistency.
Roasted tomato basil soup
Recipe submitted by Kimberly Parker
• 12 average-sized tomatoes
• 1 onion
• 3 garlic cloves
• 1/2 cup cashews
• 1/4 cup fresh basil
• 2 teaspoons oregano
• 1 teaspoon salt
• Pepper to taste
Set oven at convection roast to 400 degrees. Quarter onions and tomatoes. Peel garlic. Lay on cookie sheet. Roast for 15-25 minutes, or until browned. Add to pot with seasonings. Use a submersion blender to mix. Pre-blend 1/2 cup cashews with 1 cup of water. Mix and simmer for 15 minutes.
• 1 onion
• 3 garlic cloves
• 1/2 cup cashews
• 1/4 cup fresh basil
• 2 teaspoons oregano
• 1 teaspoon salt
• Pepper to taste
Set oven at convection roast to 400 degrees. Quarter onions and tomatoes. Peel garlic. Lay on cookie sheet. Roast for 15-25 minutes, or until browned. Add to pot with seasonings. Use a submersion blender to mix. Pre-blend 1/2 cup cashews with 1 cup of water. Mix and simmer for 15 minutes.
Egg rolls
Recipe submitted by Kimberly Parker
• 1 onion
• 1 head celery
• 6-12 carrots
• 1 cup peas
• 1 zucchini
• 1-2 cups broccoli
• 3 cloves garlic
• 2-4 tablespoons liquid aminos
• 1 tablespoon dried ginger
• Salt and pepper to taste
• 2-3 packs egg roll wraps
Dice/shred vegetables. Sauté garlic and onion. Add the rest of the vegetables and cook until soft. Drain off excess juice. Follow directions on packaging for egg roll wrappers. We prefer to bake our egg rolls.
• 1 head celery
• 6-12 carrots
• 1 cup peas
• 1 zucchini
• 1-2 cups broccoli
• 3 cloves garlic
• 2-4 tablespoons liquid aminos
• 1 tablespoon dried ginger
• Salt and pepper to taste
• 2-3 packs egg roll wraps
Dice/shred vegetables. Sauté garlic and onion. Add the rest of the vegetables and cook until soft. Drain off excess juice. Follow directions on packaging for egg roll wrappers. We prefer to bake our egg rolls.
Hush puppies
Recipe submitted by Morning View Acres
• 1 1/2 cups fine-ground corn
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon sugar or honey
• 2-3 tablespoons diced onion
• 1 egg
• 1 cup milk or buttermilk
• Frying oil
Combine all dry ingredients in one bowl and wet ingredients in another. Add wet to dry and mix until incorporated. Let batter sit while prepping the fry station. Add 2-3 cups of oil or lard to a frying pan. Heat to 350 degrees. Line a plate with paper towels to absorb excess oil. Gently drop a spoonful at a time of batter into the hot oil, shift and turn the ball so it cooks evenly on all sides until golden brown. Transfer from oil to the lined plate and let cool. It is best to focus on frying more to distract you from the hot hush puppies calling your name. Serve with honey butter or spicy aioli.
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon sugar or honey
• 2-3 tablespoons diced onion
• 1 egg
• 1 cup milk or buttermilk
• Frying oil
Combine all dry ingredients in one bowl and wet ingredients in another. Add wet to dry and mix until incorporated. Let batter sit while prepping the fry station. Add 2-3 cups of oil or lard to a frying pan. Heat to 350 degrees. Line a plate with paper towels to absorb excess oil. Gently drop a spoonful at a time of batter into the hot oil, shift and turn the ball so it cooks evenly on all sides until golden brown. Transfer from oil to the lined plate and let cool. It is best to focus on frying more to distract you from the hot hush puppies calling your name. Serve with honey butter or spicy aioli.
Peach dressing
Recipe submitted by Morning View Acres
• 3 tablespoons peach jam (we use our homemade jam; however, any peach jam would work)
• 3 tablespoons white vinegar
• 1/3 cup plain yogurt
• 1/3 cup mayo
• 2 cloves diced garlic
• Pinch salt
• 1 teaspoon fresh ground pepper
• Splash of pickle juice or lime
Add all ingredients to a mason jar and shake it up. Add more jam or honey if it is too tart, more yogurt or vinegar if it is too sweet.
• 3 tablespoons white vinegar
• 1/3 cup plain yogurt
• 1/3 cup mayo
• 2 cloves diced garlic
• Pinch salt
• 1 teaspoon fresh ground pepper
• Splash of pickle juice or lime
Add all ingredients to a mason jar and shake it up. Add more jam or honey if it is too tart, more yogurt or vinegar if it is too sweet.
Chokecherry vinegar
Recipe submitted by Morning View Acres
• 1-2 gallons chokecherries (or saskatoons if you have them)
• 1 quart water
• 2-3 cups sugar
• 1/2 cup raw apple cider vinegar
Rinse chokecherries before adding to a pot with a quart of water. Cook down until flesh and seed separate. Cool and strain. Return seeds to nature, casting where you see fit. To your juice, add 2-3 cups sugar and 1/2 cup raw apple cider vinegar. Set mixture in a glass jar on your counter with a cloth/rubber band hat, allowing air to escape but no entry to fruit flies and the like. Stir the mixture daily for 2 weeks. After that, move the container to the pantry or basement. Test periodically for acidity. This could take a month or more, depending on the storage conditions. Once you have achieved a vinegar bite to your liking, bottle.
• 1 quart water
• 2-3 cups sugar
• 1/2 cup raw apple cider vinegar
Rinse chokecherries before adding to a pot with a quart of water. Cook down until flesh and seed separate. Cool and strain. Return seeds to nature, casting where you see fit. To your juice, add 2-3 cups sugar and 1/2 cup raw apple cider vinegar. Set mixture in a glass jar on your counter with a cloth/rubber band hat, allowing air to escape but no entry to fruit flies and the like. Stir the mixture daily for 2 weeks. After that, move the container to the pantry or basement. Test periodically for acidity. This could take a month or more, depending on the storage conditions. Once you have achieved a vinegar bite to your liking, bottle.
Pesto
Recipe submitted by Morning View Acres
• 3-4 cups basil
• 1 cup olive oil (might use more or less)
• 1-2 cloves pressed garlic
Add all ingredients to a blender. Blend until smooth. You may need to add more oil to get a smooth run. Add more of the above ingredients to taste. We go heavy on the nuts and oil. Serve straight up with a spoon, blended with mayo as a dip for carrots, or on toasted sourdough baguettes with fresh tomatoes.
• 1 cup olive oil (might use more or less)
• 1-2 cloves pressed garlic
Add all ingredients to a blender. Blend until smooth. You may need to add more oil to get a smooth run. Add more of the above ingredients to taste. We go heavy on the nuts and oil. Serve straight up with a spoon, blended with mayo as a dip for carrots, or on toasted sourdough baguettes with fresh tomatoes.
Steak salad
Recipe submitted by Christina Traeger
• 2 tablespoons bacon fat
• 1 pound cube steaks cut into thin strips
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
Fry the steak strips in the bacon fat for 1-3 minutes on high heat while stirring to brown all edges. Cook to doneness desired. Add to salad greens.
• 1 pound cube steaks cut into thin strips
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
Fry the steak strips in the bacon fat for 1-3 minutes on high heat while stirring to brown all edges. Cook to doneness desired. Add to salad greens.
Cranberry wild rice bread (makes 2 loaves)
Recipe submitted by Jeanette West
• 3 teaspoons yeast
• 2 1/4 cups water, 100-110 degrees
• 3-4 tablespoons sugar
• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 3 cups wild rice flour
• 3-4 cups white flour
• 1 cup cooked wild rice
• 1 cup dried cranberries
Whisk yeast, water and sugar in bowl. Let rise for 10 minutes until 3-4 inches of foam develops. Mix in salt and vegetable oil. Mix in wild rice flour. Mix in dried cranberries and wild rice. Incorporate white flour one cup at a time until dough is smooth and not sticky. Turn into a well-oiled bowl. Cover and let rise for 1 hour, or until double in size. Cover baking sheet with parchment paper. Turn onto well-floured surface. Divide into 2 halves. Shape into rounded loaves and place on parchment paper. Let rise for 30 minutes. Preheat oven to 350 degrees. Bake for 35-40 minutes until it sounds hollow when tapped.
• 2 1/4 cups water, 100-110 degrees
• 3-4 tablespoons sugar
• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 3 cups wild rice flour
• 3-4 cups white flour
• 1 cup cooked wild rice
• 1 cup dried cranberries
Whisk yeast, water and sugar in bowl. Let rise for 10 minutes until 3-4 inches of foam develops. Mix in salt and vegetable oil. Mix in wild rice flour. Mix in dried cranberries and wild rice. Incorporate white flour one cup at a time until dough is smooth and not sticky. Turn into a well-oiled bowl. Cover and let rise for 1 hour, or until double in size. Cover baking sheet with parchment paper. Turn onto well-floured surface. Divide into 2 halves. Shape into rounded loaves and place on parchment paper. Let rise for 30 minutes. Preheat oven to 350 degrees. Bake for 35-40 minutes until it sounds hollow when tapped.
Apple bread
Recipe submitted by Mary Rosen
• 1 cup oil
• 3 eggs beaten
• 2 cups sugar
• 1 teaspoon vanilla
• 3 cups diced apples
• 3 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
Combine oil, eggs, sugar and vanilla and set aside. Sift together flour, cinnamon, baking soda and salt. Add dry ingredients to oil mixture gradually. Fold in apples. Put in two regular loaf pans. Bake at 300 degrees for 1 1/2 hours or until toothpick comes out clean. Cool for 10 minutes in pan and sprinkle with sugar if desired.
• 3 eggs beaten
• 2 cups sugar
• 1 teaspoon vanilla
• 3 cups diced apples
• 3 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
Combine oil, eggs, sugar and vanilla and set aside. Sift together flour, cinnamon, baking soda and salt. Add dry ingredients to oil mixture gradually. Fold in apples. Put in two regular loaf pans. Bake at 300 degrees for 1 1/2 hours or until toothpick comes out clean. Cool for 10 minutes in pan and sprinkle with sugar if desired.
Poppy seed bread
Recipe submitted by Mary Rosen
Bread:
• 1 1/8 cups oil
• 1 1/2 cups milk
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 3 cups flour
• 2 1/2 cups sugar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 1/2 tablespoons poppy seed
Glaze:
• 3/4 cup sugar
• 1/4 cup orange juice
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 2 tablespoons butter, melted
Combine all bread ingredients together. Pour mixture into a greased and floured bread pans, two medium and one small. Bake at 350 degrees for 45 minutes for the small pan or 60 minutes for the medium pans. Toothpick should come out clean.
For the glaze, mix together sugar, orange juice, vanilla extract, almond extract and butter. Spoon over hot bread still in pans.
• 1 1/8 cups oil
• 1 1/2 cups milk
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 3 cups flour
• 2 1/2 cups sugar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 1/2 tablespoons poppy seed
Glaze:
• 3/4 cup sugar
• 1/4 cup orange juice
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 2 tablespoons butter, melted
Combine all bread ingredients together. Pour mixture into a greased and floured bread pans, two medium and one small. Bake at 350 degrees for 45 minutes for the small pan or 60 minutes for the medium pans. Toothpick should come out clean.
For the glaze, mix together sugar, orange juice, vanilla extract, almond extract and butter. Spoon over hot bread still in pans.
Mixed berry salad
Recipe submitted by Mary Rosen
• 32 ounces plain Greek yogurt
• 16 ounces whipped topping
• 1 1/2 3.4-ounce packages lemon instant pudding
• 2 pounds frozen mixed berries
Mix yogurt, whipped topping and pudding together. Add in the frozen berries and refrigerate overnight before serving.
• 16 ounces whipped topping
• 1 1/2 3.4-ounce packages lemon instant pudding
• 2 pounds frozen mixed berries
Mix yogurt, whipped topping and pudding together. Add in the frozen berries and refrigerate overnight before serving.
Carrot bars
Recipe submitted by Whitney Niblett
• 1 1/2 cups sugar
• 2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1/2 cup oil
• 3 eggs
• 3 cups carrots
• 3 teaspoons cinnamon
Mix; pour into greased jelly roll pan. Bake 30-40 minutes at 350 degrees.
Frosting for carrot bars:
• 1 4-ounce package cream cheese
• 1/4 cup butter
• 2 cups powdered sugar
Mix; spread on top of bars once they have cooled.
• 2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1/2 cup oil
• 3 eggs
• 3 cups carrots
• 3 teaspoons cinnamon
Mix; pour into greased jelly roll pan. Bake 30-40 minutes at 350 degrees.
Frosting for carrot bars:
• 1 4-ounce package cream cheese
• 1/4 cup butter
• 2 cups powdered sugar
Mix; spread on top of bars once they have cooled.
Seasoned pretzels
Recipe submitted by Mary Bettermann
• 1 bottle popping oil
• 1 package dry ranch dressing
• 2 regular-sized bags pretzels
Mix these two ingredients together; pour over pretzels in a large bowl. Stir well. Pour pretzels in two cake pans; stir every 15-20 minutes until liquid is absorbed, about 1 hour. Put in covered container or zip-close bags.
• 1 package dry ranch dressing
• 2 regular-sized bags pretzels
Mix these two ingredients together; pour over pretzels in a large bowl. Stir well. Pour pretzels in two cake pans; stir every 15-20 minutes until liquid is absorbed, about 1 hour. Put in covered container or zip-close bags.
Sour cream and cheese potato bake
Recipe submitted by Mary Bettermann
• 1 package (2 pounds) frozen hash brown potatoes
• 1 can cream of chicken soup
• 1/2 cup margarine or butter, melted
• 1 medium onion, chopped
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• Salt and pepper to taste
Mix all ingredients in a buttered, 9-by-13 pan and bake at 300 degrees for one hour. Serves 10-12 people.
• 1 can cream of chicken soup
• 1/2 cup margarine or butter, melted
• 1 medium onion, chopped
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• Salt and pepper to taste
Mix all ingredients in a buttered, 9-by-13 pan and bake at 300 degrees for one hour. Serves 10-12 people.
Hummus
Recipe submitted by Riyad & Alex Dodin
• 1 can chickpeas
• 1/3 cup of tahini
• 2 tbsp extra-virgin olive oil
• 1 finely-diced garlic clove
• 2 roasted garlic cloves
• 5 tbsp water
• ½ tsp salt
• 1 tsp lemon juice
• ½ tsp ground cumin
Open 1 can of cooked chickpeas and empty into a bowl and mash. Mix in: 1/3 cup of tahini, 2 tbsp extra-virgin olive oil, 1 finely-diced garlic clove, 2 roasted garlic cloves, 5 tbsp water. Add as desired: ½ tsp salt, 1tsp of lemon juice and ½ tsp ground cumin.
• 1/3 cup of tahini
• 2 tbsp extra-virgin olive oil
• 1 finely-diced garlic clove
• 2 roasted garlic cloves
• 5 tbsp water
• ½ tsp salt
• 1 tsp lemon juice
• ½ tsp ground cumin
Open 1 can of cooked chickpeas and empty into a bowl and mash. Mix in: 1/3 cup of tahini, 2 tbsp extra-virgin olive oil, 1 finely-diced garlic clove, 2 roasted garlic cloves, 5 tbsp water. Add as desired: ½ tsp salt, 1tsp of lemon juice and ½ tsp ground cumin.
Chicken Salad
Recipe submitted by Trish Roehrl
• 3 cups chicken, cubed
• 7 ounces shell macaroni
• 1 carrot, chopped
• 1 cup celery, diced
• 1/2 cup green pepper, chopped
• 1 medium onion, grated
• 1-1/2 cup mayo/Miracle Whip
• 1/4 cup lemon juice
• 1/2 cup sugar
• 1 teaspoon salt
• Dash of pepper
Combine mayo, lemon juice, sugar, salt and pepper in a bowl and mix thoroughly. Add in remaining ingredients and stir until coated evenly. Serve cold.
• 7 ounces shell macaroni
• 1 carrot, chopped
• 1 cup celery, diced
• 1/2 cup green pepper, chopped
• 1 medium onion, grated
• 1-1/2 cup mayo/Miracle Whip
• 1/4 cup lemon juice
• 1/2 cup sugar
• 1 teaspoon salt
• Dash of pepper
Combine mayo, lemon juice, sugar, salt and pepper in a bowl and mix thoroughly. Add in remaining ingredients and stir until coated evenly. Serve cold.
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.