Cottage Cheese Salad
Monday, March 8, 2010
Electric Frying Pan Pizza
Saturday, March 6, 2010
Beef and Mashed Potato Bake
Thursday, March 4, 2010
1 lbs. ground beef
1/2 onion, chopped
2 cups leftover mashed potatoes
1 can Cheddar cheese soup or cream of mushroom soup.
Break up and brown the ground beef with the onions until beef is completely cooked and onions are golden. Drain and set aside. Grease a medium square or large pie pan. Put the mashed potatoes all along the bottom and slightly up the side of the pan. Layer the beef mixture over the potatoes. Spread soup over the beef. Bake at 350 degrees for 20 mins.
Submited by Patricia M. Kelly via Butter 'n Love Recipes II, Bloomfield Manor Auxiliary
I have to admit, out of protest I improvised on this recipe. This, like most we've made, is a variation on the same thing. Beef & cream of something soup.
I used ground turkey instead of the beef, and added mixed vegetables on top of the beef in the pan, then put cream of mushroom soup over the top.
I was sad because when we last went grocery shopping we came across Cheddar soup, and neither one of us thought we'd ever use it, so, sadly it was not in our pantry for this delicious nugget of simpleness.
Again... not sure what I can say about this dish, other than I'm happy I used ground turkey, because it is a variation on a lot of the other dishes that have been posted. Tastes good, looks questionable...
Shrimp Chip Dip
Monday, March 1, 2010
2 8-oz. cream cheese
Friday Happy Hour
Friday, February 26, 2010
Friday Happy Hour Rescheduled
Monday, February 22, 2010
Beef Roll
Thursday, February 18, 2010
1/4 cup milk
1/2 cup crackers, 14 crushed saltines
1/2 cup chopped onions
1/2 tsps. salt
Dash pepper
1 lb. ground beef
1 cup cooked rice
2 oz. shredded swiss cheese (1/2 cup)
2 Tbs. chopped green peppers
Combine first 6 ingredients; and beef and mix well. On a piece of waxed paper, pat mixture into a 10" x 8" rectangle. Combine rice, cheese and green pepper. Pat onto the meat leaving a 1" margin around the edge. Roll jelly roll fashion, beginning with the narrow sides. Seal side seams and ends. Place roll in an 11 x 7" baking pan. Bake at 350 degrees for 35 mins. Let stand 5 minutes before serving.
Yield: 4 -5 servings
Submitted by Mrs. Linda Nelson of Kenosha, WI
Bloggers Note: 2 Tbs. of chopped green pepper is a ridiculously small amount of pepper. I added 1/2 of a green pepper and even then it was barely noticeable.
I was very pleased with this recipe. Mostly because it's the first recipe that actually looks good coming out of the oven! Note the pride take in the garnish in the photos.
Please note, there is a difference between 1 cup of rice, and 1 cup of cooked rice. I learned this the hard way and it was very hard to roll. Because of this, I could not seal the ends. Also... I've never made a jelly roll, so I'm not quite sure if I rolled it correctly. But it was rolled, and had I not been a master sushi chef, this take might have been a bit more challenging than it already was.
I used Village Harvest, Jasmine Long Grain Fragrant Rice, and without it I think the recipe would have been extremely different. There isn't a whole lot of flavor in it, so adding this rice really gave it a very nice subtle flavor.
To jazz up this dish I might substitute a pepperjack cheese for the Swiss cheese and add mixed vegetables to make a complete meal in one dish.
Beer Cake
2/3 cup butter or oleo
2 cups sugar
2 eggs
2 sq. bitter choc.
2 1/4 cup flour
2 tsps. soda
1 cup beer
3/4 cup buttermilk
8 oz bottle maraschino cherries
1/4 cup cherry juice
1/2 cup chopped nutmeats
Cream shortening and sugar. Add eggs and melted chocolate and mix well. Sift flour and soda; add to creamed mixture alternately with beer and buttermilk. Add cherries, cherry juice and nutmeats. Mix well. Pour in 9 x 13" pan and bake at 350 degrees for about 40 mins.
Frosting:
8 oz cream cheese
1 stick butter
1 lb. powdered sugar
2 tsps. vanilla
Blend softened cream cheese, softened butter, powdered sugar and vanilla. Spread on cake.
Submitted by Dona Jahn, Tripoli, WI
Bloggers Note: I used "Point, Special Lager" beer from the Stevens Point Brewery.
It was only after starting to mix the ingredients did I realize that all of our 9 x 13" pans were in use with left over casseroles. So, I had to use three, eight inch round cake pans. As I learned, this cake is not meant to be a layer cake! It's very moist, and therefore very hard to stack. Keep that in mind as you gander at the pictures. It really does taste much better than it looks!
I was really happy with how the cake tastes and am excited to make it again in a 9 x 13" pan. Don't worry, I'll keep you posted.
I have to admit, I'm not a huge fan of maraschino cherries, but I did not mind them in the cake. I also used almonds for the "nutmeats".
When I make it again I will place the cherries in the pan once the batter has been poured in. They had a tendency to clump together so parts of the cake have lots of cherries, and other parts have none.
This definitely will be making a few appearances this summer and parties and cookouts... maybe paired with the Cherry Bounce!
Coating for Baked Chicken
Tuesday, February 16, 2010
3 tbsp. paprika
1/2 tsp. garlic powder
1/4 c. flour
2 tsp. each: sugar, onion powder, ground oregano
2 c. dry bread crumbs
4 tsp. salt
Cut in 1/4 cup shortening and mix until crumbly. Store in a tight container. This is enough to coat 4 chickens.
Dip chicken in milk and then in mix. Bake in 400 degree oven for 50 to 60 mins.
Submitted by Fran Everson via "Butter 'n Love Recipes II" by the Bloomfield Manor Auxiliary (Dodgeville, WI)Bloggers Note: I misread the recipe and bought red pepper flakes instead of ground red pepper.
I was suprised on how much flavor was packed into this mix!
Because there is only the two of us, I used two chicken breasts instead of a whole chicken. As you can see, you can use this several times by storing it in an air tight container.
I enjoyed how the mix created a crispy coating on the outside of the chicken that seemed to hold alot of the juices in. This was one of the juiciest chicken breasts I've ever had!
Spaghetti Bolognese
Monday, February 15, 2010
1 small carrot
1 thin stalk of celery
1 ounce marbled, smoked ham
1 small onion
1 clove garlic
2 tsp. butter
1 Tbsp olive oil
5 ounces ground beef
1 can peeled tomatoes (8.5 ounces dry weight)
2.5 ounces red wine
2.5 ounces beef stock
1/2 tsp dried italian seasoning
salt, black pepper
7 ounces spaghetti
2-3 Tbsp freshly grated parmesan
1. peel the carrots, wash the celery, and dice them both very small. Also cut the ham into small cubes. Peel the onion and garlic and mince both.
2. heat butter and oil in a large skillet. Add the ham, vegetables, onion, and garlic and lightly sweat them for 3 minutes. Mix in ground beef and cook together until it is brown and crumbly, stirring occasionally.
3. Add the tomatoes with juice, wine and stock. Use and spoon to crush the tomatoes in the pan. Add the italian seasoning, salt and pepper. Allow to stew for 1 hour on low heat.
4. About 30 minutes before the stewing is finished, boil 2 quarts of water and salt heavily. Add the spaghetti and cook according to package instructions. Taste the sauce again and season accordingly. Drain the noodles then mix them with the Bolognese sauce and serve in deep dishes. Garnish with parmesan and serve immediately.
Fluffy Waffles
Saturday, February 13, 2010
Fluffy Waffles
2 cups sifted flour
1 Tbsp sugar
2 eggs, separated
6 Tbsp melted butter
3 tsp baking powder
1 tsp salt
1 2/3 cups milk
Sift dry ingredients together. Beat egg yolks slightly; add milk and butter. Combine with dry ingredients. Fold in stiffly beaten egg whites. Bake in a preheated waffle iron. You can also bake on a hot griddle like hot cakes. Make easy corn waffles by adding 1/2 cup whole kernel corn to the batter.
From my Norwegian Mother-in-law. I've found that these are almost as easy as a package mix, but more delicious. You may use syrups, jams, jellies or sugar and cinnamon. All are delicious.
Friday Happy Hour
Friday, February 12, 2010
Pizza Hot Dish
Thursday, February 11, 2010
Chopped onion
2 cans tomato soup
1/2 tsp. garlic salt
1/2 tsp. oregano
1/2 tsp. onion salt
1/4 tsp. pepper
6 oz noodles, cooked fresh and/or canned mushrooms
1/4 lb. grated cheese
1/4 c. grated parmesan cheese
Brown meat and onion. Drain. Add soup and spices. Simmer 10 to 15 mins. over low heat. Grease 13 x 9 pan. Place noodles in bottom of pan. Pour over meat sauce. Top with mushrooms. Sprinkle on cheese. Cover with foil and bake 35 mins in 350 degree oven. Remove foil and bake 10 mins longer.
Submitted by Cara Knipfer
Bloggers Note: We used Sargento cheddar jack cheese, and Ronzoni whole wheat egg noodles.
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This delightfully fresh recipe came from our Oregon Preschool Cookbook. It too was a thrift store find and is stuffed full of all sorts of goodies like this one.
When I came upon this recipe, I remembered that the Dodgeville School District lunch ladies used to serve something by the same name. I'm pretty sure, having tasted it, that it's pretty close to what they used to serve me when I was in elementary school.
Again, very easy to make. Tastes very good.
When I first looked at the recipe I tried to think of some veggie that I could serve with it. Because most veggies are in the actual pizzas I really couldn't think of anything. With that being said, I do think the next time I make this I will add black olives and green peppers.
Applesauce Bread
Wednesday, February 10, 2010
1 c. sugar
1/4 tsp. baking powder
1 tsp. baking soda
1/2 tps. salt
1/2 tps. cinnamon
1/4 tps. cloves
1/4 tps. allspice
1/3 c. soft oleo
1/3 c. water
1 c. applesauce, unsweetened
1 large egg
1/2 tsps. vanilla
Put all ingredients in a mixing bowl; beat 2 minutes, scraping the bowl constantly. Bake in bread loaf pans at 350 degrees for about 35-40 minutes. When cool, slice thin and butter.
Yield: 2 loaves.
For Christmas loaf, add nuts, cherries, dates and/or raisins.
Submitted by Mrs. Mary L. Patzner of Patosi, WI
Bloggers Notes: Adding allspice is a bit redundant (Allspice consists of 2 parts cinnamon, 1 part nutmeg, and 1 part cloves) so I just add the appropriate amounts of each of the spices listed. Also, neither one of us are big fans of "oleo" (margarine) so I use butter and it turns out wonderfully.
This comes from the tried and true NMB cookbook.
This is actually the second time I've made this bread. The first time I only used one pan. It turned out Ok, but it was extremely moist and very dense. This time I split into two pans, as it calls for, and omitted the 1/3 cup water to make it a bit less moist.
When split into two pans, you get two much smaller and less dense loaves, but they are much better!
This is great with breakfest or a quick afternoon snack.The handy holiday advice of adding cliche nuts and berries for the holidays makes me laugh. Although, I do think adding one or two of them would really add to the recipe for "everyday" use.
Swedish Pancakes: An Update
Tuesday, February 9, 2010
I have often meant to make Swedish pancakes and now with a couple attempts I know that they aren't that hard to make. I would even add some seasoning to them in the future. A little cardamom or a little cinnamon maybe. Something just to add a little something extra to the flavor.
Tater Tot Casserole (from the Men's Section)
Monday, February 8, 2010
1 Lg. onion
Salt & pepper to taste
1 can tomato soup
1 Tbsp. molasses
1/4 cup brown sugar
20 oz. can brown sugar
16 oz. pkg. tater tots
Brown beef and onion. Add salt and pepper. Add soup, molasses and sugar; mix well. Add beans and mix lightly. Place in casserole. Add tater tots to top. Bake at 350 degree for 45 mins.
I love this casserole because I'm a hamburger lover.
Submitted by Chris D. Hollis of Belleville, WI
Blogger's Note: We debated whether or not to drain the browned ground beef. In the end we did and were very happy how everything turned out. Also, don't drain the can of baked beans, use the juices as well.
Once you get all the beef into the pan, you'll start to see how much Mr. Hollis really loves hamburger.
While I was making this, it reminded me of when I asked my mother for simple recipes shortly after I had moved out of the nest. As is the case with most mothers when asked that question, she couldn't think of anything she used to make. As I make my way through this cookbook I chuckle a bit because this is the stuff I was asking about. Extremely simple to make, inexpensive and very filling.
To be completely honest I had my doubts about this one. The combination of the ingredients seemed a bit odd to me. One of the only reasons I made it was because it did not contain cream of "whatever" soup. Needless to say, two weeks in I was starting to feel like I was sweating cream of something or other soup!
In the end it turned out to be pretty good. It basically tasted like a simple sloppy joe with tater tots. Throw in some green beans and a bottle of beer and you've got yourself a manpleaser!
No-Bake Chocolate Cookies
Sunday, February 7, 2010
4 cups sugar
3/4 cup cocoa
1 cup milk
2 oz. butter
1 tsp vanilla
1 cup peanut butter
6 cups oatmeal
Mix sugar, cocoa, milk and butter together in a large saucepan. Boil 1 minute, no longer. Remove from heat and add remaining ingredients. Drop on wax paper from teaspoons. Store in airtight containers.
Submitted by Mrs. William Bates of Blaine, MN
Blogger's Note: I used Nestle Toll House cocoa and Quaker Oats (Not Quick Oats) and they were great.
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Culinarily we've come a long way since the No-Bake cookie first burst on to the scene. NowPaula Deen tells you that recipes need lots of butter to taste good, and Martha Stewart tells us that it has to be fancy and tied up with a bow. in 1977 there was none of this. We had Julia (Childs) and Betty Crocker. Both were nice ladies. I preferred Betty at the time, and still think she has a lot to offer. This is all to say that I LOVE, I mean <3>
Frozen Corn / Mexicorn
Saturday, February 6, 2010
6 cups corn
1 cup water
1 tsp salt
1/2 tsp sugar
1 Tbsp butter
Boil 3 minutes. Cool and put in containers and freeze. If you like Mexicorn, add green and red peppers.
Friday Happy Hour
Friday, February 5, 2010
Just in time for the Super Bowl!!!
Thursday, February 4, 2010
Swedish Pancakes
Wednesday, February 3, 2010
Mexican Chicken Casserole
Tuesday, February 2, 2010
Cocktail Friday!
Friday, January 29, 2010
Sharon's "Old-Fashioned" Cinnamon Rolls
Thursday, January 28, 2010
Blogger's Note: I changed the name of this recipe. The name in the Oregon Preschool Cookbook is ingeniously called “Cinnamon Rolls”.
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The reason for the name change is because on rare occasions in my childhood my mother would make these exact cinnamon rolls (mostly on Sunday mornings). Luckily the Sundays that weren’t graced with this delicious recipe were graced with the fine baking’s of The Quality Bakery in downtown Dodgeville, WI. If you’re in the area, you need to check them out! (They don’t have a website, but here is their information.)
The simplicity of the rolls ingenious! Do all the prep work the night before and let them rise overnight. The next morning throw them in the oven.
I will admit, it is no simple feat rolling out the pre-made dough. If you go to the gym, I’d suggest skipping it the night you plan on making these. You’ll be getting quite the upper body workout.
The frosting recipe is not the same as Sharon uses. The one listed above, for my liking, is too sweet. You tend to lose the cinnamon roll to the richness of the frosting. Also, the mixture of cinnamon and sugar is way too much. I used an excessively generous amount and still threw a lot away. It could easily be reduced by half.
Easy Shrimp Casserole
Tuesday, January 26, 2010
American "Chow Mein"
Fruit Cocktail Cake
Fruit Cocktail Cake
1 cup flour
3/4 cup sugar
1 tsp baking soda
1 beaten egg
pinch of salt
1 small can fruit cocktail, undrained
1/2 cup brown sugar
1/2 cup chopped pecans
Mix first 6 ingredients; place in slightly greased pan. Top with brown sugar and pecan mixture. Bake at 350 degrees for 30-35 minutes. Serve plain o
r with whipped cream.
submitted by Mrs. Vina Schlindwein of Aurora, IL
Blogger's note: We forgot to buy pecans so we substituted 1/2 cup of
slivered almonds. The recipe also says to put it in a pan. I found an 8x8 baking dish to be the appropriate size.
The Beginning of an Era
Here we sit. Day one. It's a Monday, but that's kind of irrelevant, because it's my Saturday. Jeremy and I went shopping today to begin an adventure in cooking. One I've been interested in for awhile. You see, I, Don, grew up in Southern Wisconsin during the 70's and 80's. Jeremy grew up west of Madison, WI (Dodgeville) in the 80's and 90's.
Somehow, the two of us reached our respective ages, 27 and 38 without ever really having had to cook. So, we thought we'd begin to learn at the very beginning. Not with Martha Stewart or even Julia Childs as our guide, although Julie & Julia was a bit of inspiration for us. No. We've found a much more important guide to take us down the road toward cooking for ourselves. In the dusty corner of St. Vincent DePaul's Thrift Store (1309 Williamson St., Madison, WI) we found the tome that will be our guide. What is it you ask? It's a cookbook put together by National Mutual Benefit to celebrate it's 75th Anniversary in 1977. The cookbook was so successful that, unlike most "submit-your-own-recipe" cookbooks, my copy is the third printing of the book. A runaway bestseller in the community cookbook world.
From the opening recipe, a fish fry recipe that dates back to at least 1957, which underlines the importance of regional cooking, this cookbook promised to show us our culinary heritage. Do you know anyone that even cares about a fish fry recipe? I didn't think so. Through the recipes in this book we will get to know the Midwest and the recipes that were so good that families praised them, neighbor's begged for them, and they made Mary Gutsch someone you would want to invite to a party.
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