East River's Country Cookin' with Doris Leraas, Volume IV

East, River's Country cookin'

VOLUME IV

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Country Cook in' is a regular column in the East River GUARDIAN, published monthly by EAST RIVER ELECTRIC POWER COOPERATIVE, Drawer E, Madison, SD 57042. Recipes in this booklet were contributed by the readers. Included are Apple, Asparagus, Fish & Seafood, Pork, Potato and Party Food recipes. � r c.. � 1--V �..S ,x..-,,s . E.'27 -v, '1" APPLE MACAROONS Rose Engberg, Bruce, SD JEWISH APPLE CAKE Beth Serck, Fairview, SD 6 med. apples, peeled ed th ½to¾ cup sugar 5 apples, slic in cinna 1 teaspoon cinnamon 3 teaspoons mon 1/2 cup coconut 1 /2 cup sugar 1/2 cup pecans, broken in pieces 3 cups flour 1/4 cup butter 2 cups sugar 1/2 cup sugar 1 teaspoon salt 1 egg, well beaten 3 teaspoons baking powder ½ teaspoon vanilla 1 cup oil 3/4 cup all purpose flour 4 eggs SIice apples thinly into 9x9x3" pan. 2½teaspoons vanilla Mix sugar and cinnamon and sprinkle 1/4 cup orange juice· over apples. Sprinkle over coconut Mix 1/2 cup sugar with cinnamon and pecans. Cream shortening, but­ and blend with apples. Set aside. ter, sugar and egg until fluffy. Stir Mix dry ingredients in mixer on low in vanilla and stir in flour. Spread speed. Add oil, eggs, vanilla and batter evenly over apples. Bake in orange juice. Mix until blended. Put 350 degree oven 30 to 35 minutes. half of batter in greased and floured Cut into squares and serve warm or tube pan. Add half of apple mix and top, cold with whipped cream. pour rest of batter on adding rest of apples last. Bake in 350 de­ gree oven for 1 hour and 20 minutes. CREAM APPLE SQUARES Elaine Goldhammer, Wagner, SD

2 cups flour HONEY APPLE NUT BREAD 2 cups brown sugar, firmly packed Cindy Foster, Fulton, SD 1 /2 cup soft butter 1 cup chopped nuts 2 cups presifted flour 1-2 teaspoons cinnamon 2 eggs, slightly beaten 1 teaspoon soda 1/2 cup shortening 1/2 teaspoon salt 1 cup honey 1 cup dairy sour cream 1 teaspoon soda 1 teaspoon vanilla 1 /2 teaspoon salt 1 egg 1 cup nuts, chopped 2 cups apples, peeled & chopped 1 cup applesauce In large bowl combine first three Cream shortening, honey and eggs ingredients. Blend at low speed until together. Beat until light. Mix dry crumbly. Stir in nuts. Press 2¾ cup ingredients into creamed mixture of mixture into ungreased 9x 13 pan. alternately with applesauce. Add To remaining mixture add cinnamon, nuts. Pour into greased loaf pan, , soda, salt, sour cream, vanilla and bake in 325 degree oven for 60 min­ egg. Blend well. Stir in apples, utes. Can be served warm or cooled. spoon over crumb base, distributing Slice thin and spread with one 3 oz. evenly. Bake in 350 degree oven package softened cream cheese 25-35 minutes. Cut in squares and mixed with 1 tablespoon maraschino serve with whipped cream. cherry ju ice. FRESH APPLE DESSERT SOUR CREAM APPLE PIE Mrs. Glenn Burger, Huron, SD Zee Conn, Mina Lake, SD

4 eggs 1 unbaked piecrust 1 ½ cups sugar 1 tablespoon flour 2/3 cup sifted flour 1/4 teaspoon salt 1 cup chopped nuts 3/4 cup sugar 1 teaspoon baking powder 1 egg 1/2 teaspoon soda 1 cup sourcream 1/2 teaspoon salt 1/2 teaspoon vanilla 1 teaspoon cinnamon 2 cups chopped apples 1/ 4 teaspoon nutmeg Beat egg, mix with apples. Com­ 2 cups finely chopped apples bine dry ingredients and add to egg­ Beat eggs for 4 minutes, beat in apple mixture. Stir in sour cream sugar. Mix rest of dry ingredients and vanilla. Pour into pie crust, together and add to egg-sugar mix. bake in 400 degree oven 15 min. Finally stir in chopped apples, mix Reduce heat and bake at 350 degrees well and pour into 9x 12 pan. Bake for 30 minutes. Mix and crumble in 350 degree oven for 50-60 min­ topping ingredients and sprinkle on utes. Serve with Caramel Sauce. top of pie. Return to oven and bake Caramel Sauce 10 _ minutes longer. Topping 1/2 cup butter 1 /3 cup sugar 1/2 cup brown sugar 1/3 cup flour 1/2 cup white sugar 1/ 4 cup butter 1/2 cup cream 1/2 teaspoon vanilla Bring to boil, stirring constantly, Cinnamon over medium heat. Boil hard for one minute, cool. DUTCH APPLE DESSERT Berniece Ticknor, Vermillion, SD

NOBBY APPLE CAKE 1/4 cup margarine Doris Zimmerman, Chokio, MN 1 ½ cups graham cracker crumbs 1 can ( 14 ot.) Eagle Brand milk 6 tablespoons butter 1 cup sour cream 2 cups sugar 1/4 cup lemon juice 2 eggs 1 can apple pie fi II i ng 1 teaspoon cinnamon 1/4 cup cliopped walnuts 1 teaspoon nutmeg 1/2 teaspoon cinnamon 2 teaspoons baking soda Preheat oven to 350 degrees. In 2 cups sifted flour shallow baking dish melt margarine 6 cups diced apples in oven, sprinkle in crumbs, stir well 2 teaspoons vani Ila and press on bottom of dish. I n Cream butter and sugar, add eggs medium bowl mix together milk, and mix. Sift remaining dry ingred­ sour cream and lemon juice. Spread ients and add to sugar-egg mixture. over crumbs. Spread pie filling over Stir in apples and vanilla. Bake in 9 x12 creamy layer. Bake for 2 5 minutes. pan in 350 degree oven for 45 minutes. Cool. Mix nuts and cinnamon to­ gether and sprinkle over dessert. ASPARAGUS TIMBALES Mrs. Charles Clapp, Hendricks, MN ESCALLOPED ASPARAGUS Mrs. E. Bohnenkamp, Dell Rapids,SD 2 tablespoons butter or margarine 1 can cut asparagus 1/4 cup flour 1 pkg. potato chips 1 teaspoon salt 1 tablespoon minced onion 1/2 cup bread crumbs 1 can cream of mushroom soup 3 eggs, beaten 1/3 cup grated American cheese 1/2 teaspoon paprika 3 slices bread 1 cup milk 1/4 cup melted butter 2 cups cooked asparagus Drain asparagus, reserve liquid. In Melt butter, add flour and season­ bottom of greased casserole put a ings, gradually add the milk to make layer of crushed potato chips; layer a sauce, stirring constantly while of asparagus, sprinkle with half of sauce thickens slightly. Stir in minced onion. Repeat in order once asparagus, bread and eggs. Pour into more. Blend asparagus liquid and oiled mold or cups. Stand in pan of soup, pour over all. Break bread in­ hot water and bake in 350 degree to small pieces and mix with melted oven until firm, like a custard. butter. Put bread over top of cas­ serole, sprinkle with grated cheese. Bake in 350 degree oven 30 minutes. BAKED ASPARAGUS Mrs. L. Arhart, Woonsocket, SD ASPARAGUS CREAM SOUP 2 to 2½ lbs. asparagus pieces (frozen) Mrs. Bob Rabe, Denver, CO 1 can mushroom soup 1 cup mild cheddar cheese, shredded 1/2 stick butter or margarine 1 cup white cheese, shredded 2/3 cup white sauce mix 1 cup Club cracker crumbs 1 chicken flavor bouillon cube 1 cup finely chopped, cooked . Mix soup with asparagus pieces, put an casserole. Mix cheeses and cracker asparagus crumbs, sprinkle on top of asparagus. 2 cups water Bake in 325 degree oven for 1 ½ Cook asparagus in water, drain and hours. (If using fresli asparagus, set aside, saving the water. Melt decrease baking time.) butter, add ·white sauce mix, bouillon and asparagus water to mak e 2 cups. Bring to boil over moderate heat ASPARAGUS HAM BAKE stirring constantly. Boil about o�e Barbara Coleman, Springfield, SD minute, add asparagus. Heat to 6 thin slices cooked ham serving temperature. 12 asparagus spears, cooked White Sauce Mix 2 cups cooked rice 2 3/4 cups instant nonfat dry milk 1 can cheddar cheese soup 1/2 cup cornstarch Pour rice into greased casserole. 1 teaspoon salt Roll two asparagus spears in each 1/2 teaspoon pepper ham slice, place on top of rice. If Combine dry milk, cornstarch, salt desired, top with corn flake crumbs and pepper. Store mixture in tightly chopped onion or parsley. Cover. covered jar at room temperature. Bake in 350 degree oven for 20 Use mix as needed, stirring thor­ minutes. oughly before each use. ASPARAGUS CASSEROLE PIE PAN ASPARAGUS Kathryn Lounsbery, Centerville, SD Mrs. G. Berberich, Volin, SD 1 lb. asparagus (cooked) 1/4 cup butter or margarine 3 boiled eggs, sliced 1/4 cup flour 6 slices American cheese 3/4 cup chicken broth 1 can cream of mushroom soup 3/4 cup milk ¾ cup toasted buttered bread crumbs 1 /2 cup grated cheddar cheese 1/2 cup milk 1/4 cup grated Parmesan cheese Arrange asparagus, eggs, cheese and 1/2 teaspoon salt aumbs in two alternate layers in a 1/8 teaspoon pepper 2-quart baking dish. Combine soup 2 lbs. hot, cooked asparagus spears and milk and pour over top. Final 1/8 teaspoon pepper topping, last of bread crumbs. Bake 2 tablespoons grated Parmesan cheese covered in 350 degree oven for 25- Melt butter in saucepan; blend in 30 minutes. flour. Add chicken broth and milk cook, stirring constantly until mix-' CHICKEN & ASPARAGUS ture is thick and bubbly. Add ched­ Mrs. L. Larson, Marshall, MN dar, 1/4 cup Parmesan, salt and pepper; stir until cheeses melt. Place 1 pkg. (1 lb.), Creamettes (uncooked) asparagus in 10" pie pan. Pour sauce 2 cans cream of mushroom soup over and sprinkle with 2 tablespoons 1 can asparagus, drained Parmesan cheese. Broil until bubbly. 1 medium onion, cut fine 2 cups cooked chicken, diced 1/2 lb. Velveeta, diced ASPARAGUS SOUP 1 small can pimientoes, chopped Shirley DeZotell, Estelline, SD 1 large can mushrooms Mix all together and let stand in 2 lbs. asparagus (cooked) refrigerator over night. Bring back 1/4 cup onion, finely chopped to room temperature one hour be­ 4 tablespoons butter fore baking. Bake in 350 degree 2 tablespoons flour oven for one hour. (Serves 8) 1 can chicken broth 1 cup cream ASPARAGUS CASSEROLE 1/8 teaspoon mace or nutmeg Mrs. Leonard Herr, Madison, SD Reserve 1½ cups of asparagus cooking water, add to asparagus and 1 cup_rice, cooked whirl in blender until mixture is 1 pkg. asparagus (cooked) smooth. Saute onion in butter in 2 tablespoons butter large saucepan unti I tender but not 1 onion, chopped brown. Stir in flour and cook until 1 green pepper, chopped bubbly. Gradually stir in chicken 3/4 cup Velveeta or Cheese Whiz broth, bring to a boil while stirring. 1 can cream of chicken soup Lower heat and simmer 3 minutes. Saute onion and pepper in butter Add asparagus puree, 1/2 cup cream until soft and lightly browned. Mix and mace or nutmeg. Bring to boil. with cooked rice and asparagus. Whip remaining cream and serve Add one-half of cheese and cream soup with dollop of cream on each of chicken soup. Pour into casserole serving. and top with rest of cheese. Bake in 350 degree oven unti I heated througt BAKED FISH FILLETS FISH IN FOIL Mrs. Clarence Richards, Viborg, SD Mrs. D. Murphy, Woonsocket, SD Place individual fish servings on 2 lbs. frozen fish fillets, thawed sheet of foil; sprinkle each piece 1/4 cup melted. butter with 1 tablespoon vegetable oil, salt 8 oz. potato chips, crushed fine and pepper to taste and paprika. saIt and pepper to taste Double fold foil edges and wrap paprika securely. Place wrapped pieces on Dip seasoned fillets in melted flat pan and bake in 425 degree oven butter, roll in potato chips and (or place on hot grill), for 20 min­ sprinkle lightly with paprika. Put in utes. For variation, brush each piece ungreased baking pan and bake in with liquid smoke before wrapping. 350 degree oven 40 to 50 minutes or until browned. Serve with lemon OVEN CRUSTY FISH wedges or fish sauce. Mrs. Harold Fornia, Jefferson, SD

DEEP FRIED FISH 1 egg Mrs. Nicky Thompson, Tyler, MN 1 tablespoon water tabasco sauce 1 egg 3/ 4 1/2 teaspoon salt 1/4 cup milk 1 ½ pounds fish fillets 1/2 cup flour 1 cup corn flake crumbs 1/2 teaspoon baking powder 2 tablespoons melted butter or oil 1/2 teaspoon salt (or less) 1 Lemon wedges /2 teaspoon melted fat Combine egg, water, tabasco sauce, Mix all together. Cut fish into tiny and salt and beat. Dip fillets in mix­ bits and dip in batter, then roll in ture and then coat with crumbs. crushed cracker crumbs. Deep fat Place on foil-lined sheet, drizzle with fry for only a couple minutes or melted butter. Bake in 375 degree unti I batter is light brown. oven 20-30 minutes or until fish flakes. Serve with lemon wedges. ·FISH CHOWDER Mrs. Georgia Goodell, Redfield, SD FISH FILLET ELEGANTE 1 lb. fish fillets Mrs. Elroy Green, Wilmot, SD 4 med. potatoes, peeled and diced 1 tablespoon fat 1 lb. frozen fish, thaw & separate 1 on ion, diced Fresh ground pepper 2 cups milk 2 tablespoons margarine Salt and pepper 1 can cream of shrimp soup Cook fish slowly in small amount 1/4 cup Parmesan cheese of water until fish flakes. Remove Paprika fish, cook potatoes in same water. Preheat oven to 400 degrees. Ar­ Cool fish and flake. Brown onion range fish fillets in buttered pan, in fat (bacon, margarine or shorten­ dust with pepper and dot with mar­ ing). Mix all ingredients in fish - garine. Spread shrimp soup over potato water, heat. Salt and pepper fillets and sprinkle with cheese and to taste. paprika. Bake 20-25 minutes, serve with lemon.

I BUTTER HERBED FISH Mrs. Randy Bauer, Mina, SD BUTTERED COD (Microwave) 1/2 cup butter (melted) Mrs. Anna Lentz, Gary, SD 2/3 cup crushed crackers 1/4 cup Parmesan cheese 1½ lbs. cod fish fillets 1/4 teaspoon garlic powder 2 tablespoons margarine 1/ 2 teaspoon EACH basil, oregano 1/2 teaspoon saIt and salt Dash of pepper and paprika 1 lb. fish fillets Cut fish into 6 portions, arrange on Mix cracker crumbs with cheese glass baking dish. Dot with marga­ and seasonings. Dip fish in butter, rine, sprinkle remaining ingredients then into crumb mixture. Bake on on top. Cover with saran wrap and shallow pan in 350 degree oven for microwave 6 to 7 minutes on high. 25-30 minutes. GOLDEN-BAKED FISH CANNED FISH Mrs. Arthur Dahl, Rutland, SD Hazel Bouren, Ree Heights, SD (For each pint) 2 teaspoons salt 1/2 cup milk Fresh fish cut in 1x2 in. pieces 2 ½ inch halibut steaks 1 teaspoon catsu p 1 ½ cups slightly crushed corn flakes 1 teaspoon salad oil 2 tablespoons melted butter 1 teaspoon vinegar Dissolve salt in milk, dip fish into 1/2 teaspoon salt milk, then into corn flakes. Pour Soak fish overnight in a light salt butter over fish. Bake on greased brine. Pack fish in pint jars while cook sheet in 40 0 degree oven for still raw. To each jar add remaining y 20 minutes. Serve with Tartar Sauce. ingredients. Seal. Process at 10 lbs. pressure for 1 hr. and 40 minutes Tartar Sauce 1 cup mayonnaise (100 minutes) in pressure cooker. 1 teaspoon grated onion FRIED FISH 1 tablespoon minced dill pickle LaVernice Whistler, Spencer, SD 1 teaspoon minced parsley Soak fresh fish in beer for 3 hours 1 teaspoon chopped pimentoes or overnight. Remove from beer and roll in Bisquick seasoned with salt and pepper to taste. Makes a fluffy LEMON BUTTERED FISH batter whether pan or deep fat fried Mrs. D. Hurley, Gann Valley, SD and will not be greasy. POOR MAN'S LOBSTER 1/ 4 cup butter Bonnie Keppen, Madison, SD 1/4 cup Real Lemon juice 1/4 cup water 2 pounds cod fillets 1 chicken bouillon cube 6 cups water 1/4 teaspoon thyme leaves or dill 1/2 cup wine vinegar 1 pound fish 1 teaspoon onion flakes Thaw fish, if frozen. In large skillet 1 teaspoon lemon juice combine butter, ju"ice, water and Mix together all ingredients except bouillon. Heat until all is dissolved. fish. When at full boil, add fish and _ Add fish, cover pan and simmer boil for 12 minutes. Drain and serve 10- 12 minutes. Garnish with paprika. with melted butter. HERB SALMON BAKE Flake salmon in casserole. Melt Joyce Johnson, Artesian, SD cheese in top of a double boiler; add 1/3 cup milk while stirring. Pour 2 cups seasoned croutons over salmon. Mix biscuit flour and 1 cansalmon, dr ained & flaked 3/4 cup milk and make biscuits. Cut 2 cups grated cheddar cheese each in half and place around edge 4 eggs, beaten of casserole. Bake in 42 5 degree 2 cups milk oven until lightly browned. 1/2 teaspoon Worcestershire sauce EA 1/2 teaspoon dry mustard H RTY SHRIMP CHOWDER Mrs. Judy Van De Wiele, Tracy, MN 1/2 teaspoon salt Preheat oven to 350 degrees. 4 tablespoons butter Grease a 1½ qt. casserole. Spread 1 cup chopped celery one cup croutons on bottom of dish, 2/3 cup chopped onion then layer 1 cup salmon and one 2 jars sliced mushrooms cup cheese, repeat layers with rest 2 ( 10 3/4 oz.) cans shrimp soup of croutons, salmon and cheese. 3 cups milk Beat eggs,Worcestershire sauce, milk , 2 cans corn mustard and salt together, pour over 2 (4½ oz.) cans shrimp (rinse & drain) layers and bake one hour. Test for 2 cups diced, cooked potatoes doneness by inserting knife near 1/ 2 teaspoon salt center. Serves 6. 1/4 teaspoon pepper HOT SEAFOOD CASSEROLE Dash of tobasco sauce Mrs. Harold Hobbie, Flandreau, SD 1/ 4 teaspoon cayenne pepper Saute celery and onions in 1/2 cup chopped green pepper butter until tender but sti II crisp, 2 tablespoons chopped onion add mushrooms. Stir in cream of d 1¼ cup choppe celery shrimp soup, milk, corn, shrimp, _ 1 cup salad dressing potatoes, and seasonings. Heat. 1 small can crab meat Can be kept warm in crock pot. 2 small cans shrimp ½ teaspoon salt TUNA STUFFED POTATO Shirley DeZotell, Sioux Falls, SD ½ teaspoon Worcestershire sauce 2 cups cookedrice 6 medium potatoes 1 can cream of celery soup 6 tablespoons butter or margarine Mix all ingredients together and small amount of milk put into a buttered 9x13 baking teaspoon salt dish. Sprinkle crushed potato chips 1 1/8 teaspoon pepper on top. Bake in 37 5 degree oven 1 can tuna, drained for 30 minutes. 1 cup gr ated American cheese If served cold as a salad after baking tables onion and chilling, omit potato chips. 2 poons Bake potatoes in 40 0 degree oven SALMON CASSEROLE until done. Split potatoes and Mrs. Helen Kokes, Tabor, SD remove from shell. Add margarine, milk and seasonings, whip until 1 can salmon smooth. Grate onion, mix with tuna 1/3 cup milk and add to first mixture. Fill potato 1/2 lb. American cheese skins. Sprinkle cheese on top. Re­ 2 cups prepared biscuit flour turn to oven and bake until cheese 3/4 cup milk melts. COMPANY TUNA BAKE SALMON-PEAS BAKE Mrs. Robert Hauger, Irene, SD Doris Roduner, Miller, SD

3/4 cup diced green pepper 1 ( 1 lb.) ca n salmon 3 cups sliced celery 2 cups fine cracker crumbs 2 medium onions, chopped 2 ta blespoons minced onion 1/4 cup margarine 1 /2 teaspoon salt 3 cans ( 10½ oz.) cream of mush room 2 eggs, well beaten soup 3/4 cup liquid (salmon juice & milk) 3 cans(9½ oz.) tuna, drain & flake 1/4 teaspon pepper 2 cups milk 1/2 teaspoon celery salt 24 oz. pkg. medium noodles 1 tablespoon lemon juice 1 cup toasted, slivered almonds 3 tablespoons melted butter 12 oz. processed cheese Combine all ingred ients, mixing 1½ cups salad dressing thoroughly. Pour pea sauce in 1 can (4 oz.) chopped pimentoes lightly greased baking dish, spread Cook pepper, celery and onion in evenly. Spread salmon loaf over butter for 8 to 10 minutes. Cook sauce. Bake in350 degree oven for nood l drain. Blend soup and es and 35 minutes. (Serves 4-6). milk together and heat. Add onions and onti Pea Sauce cheese c nue heating and 1 pkg. frozen peas cheese melts. Turn stirring until 2 tablespoons butter large noodles into pan. Add soup 3 tablespoons flour mixture to salad dressing, pimentoes 1 teaspoon salt and tuna. Pour over noodles, mix 1½ cups milk lightly. Spread almo nds over top. pepper to taste Bake in 375 degree oven about 40 1/4 teaspoon Worcestershire sauce minutes or until done. Melt butter, add flour and season­ ings. Mix thoroughly. Add milk, SHRIMP DELIGHT stir unti l thick. Let peas stand at room Mrs. Marcella Ensta Pierpont, SD d, temperature until they separate. Add to sauce. 1 pkg. (3 oz.) lemon gelatin 1 pkg. (3 oz.) lime gelatin TUNA-NOODLE CASSEROLE 3 cups hot water Mrs. Gilbert Hook, Howard , SD 1 pkg. (8 oz.) cream cheese 1 cup finely chopped celery 1 pkg. (8 oz.) large noodles 1 cup whipped cream 1 large can tuna clean) 2 cans shrimp (rinse & 1 can asparagus 1/4 cup salad olives 1 cup salad dressing 1 tablespoo n lemon juice 1 ca n cream of mushroom so up 1 ta�Jlespoon grated onion 1 can cream of chicken soup 1 cup salad dressing 1 cup grated sharp cheese Stir together gelatins and hot Cook noodles in boiling salted water add cream cheese, st irring water, drain. In large baking dish until . Chi ntil it starts disso lved ll u layer tuna, noodles and asparagus. to th icke Fold y and n. in celer Mix salad dressing and soups and whipped cream, p 9 our into x 13 pan. pour over layers. Sprinkle with Mix together remain ing ingredients cheese. Bake in 350 degree oven and serve atop gelatin mold. for 1 /2 ho ur. SAUSAGE CAKE PORK AND SAUERKRAUT Mrs. Bob Sanborn, Viborg, SD Naomi Johnson, Arlingto n, SD 1 lb. mild sausage (fresh & raw) 5-6 lb. pork loin roast 3 cups brown sugar, packed 3/4 teaspoon salt - 2 cups flour 1/4 teaspoon pepper 1 /2 teaspoon cloves 2 lbs. ca nned kraut drained 1 teaspoon cinnamon 1 large onion (coar�ely chopped) 2 cups ra isins 1 clove garlic, sliced 1/2 cup nuts 1 (6 oz.) can frozen apple juice 1 cup hot coffee concentrate (thawed) 1 teaspoon soda Mix together raisins, nuts, coffee Preheat oven to 500 degrees. Rub and soda. Add rest of ingredients pork with salt and pepper. Place mixing thoroughly. Pour into a on rack in roasting pan and brown 9x 13 pan and bake in 350 degree in hot oven for 10 minutes. Drain off any accumulating grease. oven 60 to 80 minutes, or bake in Mix kraut and onion in separate a sheet cake pan for 30 to 40 pan and heat thoroughly. Pour minutes. Frost with white or kraut mixture over roast, sprinkle caramel frosting. sliced garlic over the top. Dribble apple juice over the pork and kraut SEASONED PORK BALLS mixture. Turn oven down to 200 Joan DeRouchey, Mitchell, SD degrees, cover top of roasting pan 1 lb. seasoned pork sausage with aluminum fo il. Let roast at least 8 hours. 1/2 cup finely diced apples 1 1 z2 tablespoons chopped celery Mix well together. Form into CHOP SUEY CASSEROLE small ba lls and bake on cook ie Mrs. Keith Dunham, Lennox, SD sheet at 400 degrees for 12-15 minutes. 1 lb. po rk, cubed 1 lb. vea l cubed BARBECUED PORK 2 tablesp�ons shortening Deb Dusseau, Fulton, SD 2 cups fine nood les (uncooked) 1 canch icken rice soup 3 medium onions 1 of oom can cream mushr soup 4-5 lb. pork roast (trim fat) 4 cups thinly sliced celery o 2 cups water 1 cup chopped nion 16 oz. bottle barbeque sauce 1 quart water 1/2 teaspoon salt Slice one onion into crock pot, 2 tablespoons soy sauce add roast and another sliced onion. 1 cup sliced mushrooms Add water, cover and cook on low 8-12 hours. Remove bone and fat �rown meat in hot shortening in sk illet. Put all ingred ients in slow from meat, drain liquid. Return cooker, st ir, cover and cook on low meat to crock pot with 1 chopped 6-8 hours or until meat is tender. onion, 1 bottle of barbeque sauce Stir several times while cooking. and 1/4 cup water. Cover and o 1 1/2 to 2 hours on high, (Celery is still crisp at 6 hours, if � � desired cook stirring two or three times. Serve soft, for 8 hours.) on buns. NIPPY CHOP PLATTER PORK CHOP CASSEROLE Connie Wittrock, Sioux Falls, SD Mrs. Willard Epp, Marion, SD

6 lean pork chops (thick sliced) 8 pork chops Prepared mustard 2 cups rice 1/4 cup flour 1/2 onion, chopped 1 teaspoon salt 1/2 green pepper, chopped 1/ 4 teaspoon pepper 2 cups tomato juice 2 tablespoons melted fat 1 3/4 cups water 1 (10½ oz.) can chicken rice soup 1/8 teaspoon marjoram Spread pork chops with th in coat 2 teaspoons salt of mustard on both sides. Combine pepper flour, salt and pepper in bag; shake Brown chops in hot fat. Place chops in mixture to coat, then rice on bottom of roaster or large brown in melted fat. Place chops casserole. Place chops on top of in bak ing dish; cover with soup. rice. Mix tomato juice, water, Co ver, bake in 350 degree oven onion and green pepper together for 40 minutes. with seasonings and pour over chops and rice. Bake in 350 degree PORK CHOP CASS EROLE oven for one hour. Mrs. Kerry Hansen, Colu mbia, SD BAKED PORK CHOPS Pork chops Mrs. M. Heezen, Plankinton, SD thin sliced, raw potatoes 1 can French style green beans, 4 pork chops 1 (drained) tablespoon dry onion soup mix 1 can cream of mushroom soup 2 tablespoons French salad dressing 1/4 cup water Brown pork chops. Place in bottom of casserole. Layer sliced Place chops in casserole, top with potatoes over chops, add beans. soup mix, pour on salad dressing and water. Bake covered in 350 Top with cream of mushroom degre oven for one hour. soup. Bake in 375 degree oven for e one hour or unti I potatoes are done. PORK CHOP CACCIATORE Mrs. L. Wichmann, Balaton, MN ORANGE BAKED CHOPS Elaine Olson, Mina, SD 6 pork chops 3/4" thick sliced onion pork chops 6 1 pkg. spaghetti sauce mix 1/2 cup orange juice 1 ( 1 lb.) can tomatoes 1 teaspoon salt 1 tablespoon brown sugar teaspo pepper 1/ 4 on Brown pork chops on both sides, teaspoon dry mustard 1/2 season with salt and pepper. Place 1/ 3 cup brown sugar in bak ing pan and top with a thin Trim fat from chops. Place in onion slice on each chop. Combine shallow pan. Mix other ingredients rest of ingredients and pour over together and pour over meat. Bake chops. Cover and bake in 350 uncovered in 35 0 degree oven for degree oven for 1 hour. Uncover, about one hour, baste occasionally. top each chop with a green pepper / ring. Bake 15 minutes more. PARM ESAN POTATO STICKS ZESTY POTATO CASSEROLE Lois Deal, Herman, MN Mrs. Frank Hughes, Huron, SD

2 lbs. potatoes 2 cups diced , raw potatoes 1/2 cup butter or margarine, melted 3/4 cup tomatoes 1/2 cup dried bread crumbs 2 tablespoons butter 1/2 cup grated parmesan cheese 1/4 cup water 1 /2 teaspoon salt 1 /2 teaspoon paprika 1/8 teaspoon garlic powder 1/2 clove garlic, sliced 1/8 teaspoon pepper 1/4 cup chopped parsley Peel potatoes and cut lengthwise Alternate layers of potatoes and into qua rters and each quarter into tomatoes in casserole. Combine wedges. Roll wedges in melted butter, water, seasonings, garlic and butter, then in crumbs, cheese, parsley. Pour over potatoes and salt, garlic powder and pepper. tomatoes. Cover and bake in 375 Place in single layer in shallow degree oven 40 minutes or until baking pan. Pour remaining butter tender. over all. Bake in 400 degree oven 30-35 minutes or until tender. RAW POTATO PANCAKES Mrs. Geneva Mueller, Utica,SD

O'RILEY POTATOES 2 eggs, beaten Verna Rosenbaum, Elk Point, SD 1 teaspoon salt 1/8 teaspoon pepper Cook potatoes with jackets on to 1 small onion, finely grated give better flavor. Grate layer of 4 medium raw potatoes, finely potatoes in cassero le, add layer of grated grated onion, layer of grated cheese, 1/3 to 1/2 cups bread crumbs layer of green pepper, grated and (enough to soak up potato liquid) a small jar of pimientoes. Continue Combine all ingredients. Fry as layers until casserole is almost fu ll pancakes in ·oil. (Electric fry pan pour over a can of chicken broth setting is 350 degrees.) Fry long and bake, uncovered, in a 350 enough on both sides until potatoes degree oven for 1 to 1 ½ hours are cooked through. or until brown and bubbly. SUPREME POTATOES POTATO PANCAKES Mrs. D. Schroedermeier, Davis, SD Sonia Roberts, Pukwana, SD 10 cups cooked, sliced potatoes 2 cups cold, mashed potatoes 1 container onion chip dip 2/3 cup milk 1 ( 12 oz.) container sour cream 2 teaspoons baking powder 1 can crea m of celery soup 1/2 cup whole wheat flour 1 /2 to 1 lb. cheddar cheese 3 eggs Mix together all ingredients except Combine all ingredients and form cheese. Place in a 9 x 13 pan. Cut into pancakes about 3 inches round. cheese in chunks and place on top Fry pancakes in buttered pan. of potato mixture. Bake in 275 Leftover corn or sauteed onions can degree oven for 45 minutes. be added . CHEESE POTATO PUFF POTATOES ROMANOFF Mrs. Ray Sneller, Parker, SD Mrs. Arthur Torness, Sisseton, SO

12 potatoes (medium size) 6 cups cubed potatoes (boiled) 6 tablespoons butter 2 cups cottage cheese 2 1/4 cup soft cheese (cubed) 1 cup sour cream 1 1/4 cup milk 1 clove garlic, minced 3/4 teaspoon salt 1 teaspoon salt 2 eggs (beaten) 2 ta blespoons chopped chives or Peel potatoes and cook in salted green onions water; drain and mash. Add butter, Grated cheddar cheese cheese, milk and salt; beat until Paprika cheese is melted. Fold in eggs. Combine all ingredients except grated Pour into 9 x 13 pan, bake in 350 cheese. Place in buttered casserole, degree oven for 30 to 45 minutes top with grated cheese and sprinkle until puffy and go lden brown. of paprika. Bake in 350 degree (Can be prepared in advance and oven 25 to 30 minutes. refrigerated -- allow longer baking time.) QUICK DILL POTATOES Mrs. John DeWall, Watertown, SO POT ATO SOUP Mrs. Gary Timm, Wheaton, MN 1/3 cup water 1 teaspoon salt 6 to 7 large potatoes, diced 2 1 /2 cups pared, cubed potatoes 1 1/2 cups diced summer sausage 2 tablespoons finely chopped onion 1/2 cup chopped onion 1/2 cup light cream 1 pint cream Snipped fresh dill or dill seed 1 tablespoon flour Bring water and salt to boiling in Salt and pepper to taste heavy saucepan. Add potatoes and Place potatoes, summer sausage onions; cover and cook until the and onion in large kettle, cover potatoes are almost done and most with water and simmer until done. of the water is absorbed (about 10 DO NOT DRAIN. Add rest of minutes). Add cream, simmer 2 or ingredients and simmer until 3 minutes, stirring occasionally. thickened and serve. Pour into-serving dish; sprinkle with dill and a dash of pepper.

BAKED POTATO SLICES QUICKIE POTATOES Mrs. J. Luckett, Wess. Springs, SD Mrs. J. H·inrichs, Wess.,Spgs., SD Choose one potato for each per­ Scrub enough potatoes for your son. Scrub potatoes and cut in one meal. Do not peel. Grate potatoes inch slices, leaving skins on. Melt into long slivers and fry in one butter in shallow baking pan. Dip tablespoon hot fat. Grated onion potato slices in melted butter so all can be added. Sprinkle lightly sides are coated (1/4 cup for every with saIt and pepper and fry unti I 5 potatoes). Bake in 325 degree crisp and golden. oven for 45 minutes, season with salt and pepper. SUN FLOWER SNACK TACO DIP Mrs. B. Ellingson, Sisseton, SD Cathy Hively, Balaton, MN

1 cup sunflower seeds 1 large ripe avocado (peeled) 3½ to 4 qts. hot popped popcorn 1 pkg. (8 oz.) cream cheese 1 cup shredded coconut 1/2 cup sour cream 2/3 cups raisins 1 tablespoon milk 1/2 cup honey 1 tablespoon lemon juice 1 tablespoon cinnamon Taco hot sauce 1 teaspoon salt Salt to taste Combine sunflower seeds, popcorn, Blend ingredients in blender. coconut and raisins. Blend rest of Spread on platter or tray and ingredients together and pour over refrigerate. Top with chopped on­ mixture. Toss to coat thoroughly. ions, tomatoes, lettuce and cheddar Spread on lightly buttered, rimmed cheese. Serve with taco chips. baking sheet and bake in a 275 de­ gree oven 40 minutes, stirring every SHRIMP SPR EAD 10 minutes. Cool to crisp. Store in Grace Corkin, R edfield, SD airtight container. 1 tablespoon unflavored gelatin LIM E FRUIT DIP old Mrs. Kathy Rand , Parker', SD 1 tablespoon c water 1/3 can tomato soup 1 cup lime juice 1 pkg. (8 oz.) cream cheese 1 can sweetened condensed mi lk 1/ 3 cup salad dressing 1 container (8 oz.) cool w hip 1/4 cup onion, finely chopped Few drops green food coloring 1 can shrimp (small chunks) Mix all ingredients together. Can Soften gelatin in water. Heat be served with any type of fruit. soup over low heat, add cheese and 1 stir until smooth. Add remaining FRANKS N' FRUIT ingredients. Pour into mold and Mrs. John Schwab, Andover, SD chill for 5 ho urs or more. Serve with crackers. 2 lbs. Smokees (cut in thirds) or cocktai I franks 2 tablespoons soy sauce CRANBERRY SALAD 1 jar ( 18 oz.) red plum jam Mrs. Marvin Gengerke, G roton, SD 4 tablespoons brown mustard 3 tablespoons chili sauce 2 packages cranberries 2 No. 2 cans chunk pineapple 1 1 /2 cups sugar (drained) 1 lb. green grapes 1 medium jar red maraschino 1 container cool whip or cherries (drained) 2 cups whipped cream Heat franks in heavy pan. DO 1 pkg. miniature marshmallows NOT BROWN. Add remaining nutmeats (if desired) ingredients. Lower heat so mixture Grind cranberries with food just bubbles. Cook until sauce is grinder. Add sugar and let stand sirupy and franks are glazed. May overnight. Next morning add cut be transferred to slow. cooker at up green grapes, cool whip and this point. Spear with cocktail miniature marshmallows (and nuts, picks to serve. if desired). PARTY DESSERT CHEESE BALL Mrs. Wendelin Geier, Roscoe, SD Darlene Kertscher, Alexandria, SD

1 cup flour 1 /2 lb. longhorn cheese 1/2 cup butter 1/2 lb. Velveeta cheese 1/2 cup nuts 1 /2 teaspoon garlic salt 8 oz. cream cheese 1/2 cup chopped pecans 1 cup powdered sugar Grated onion to taste 2 cups coo l whip Finely grate cheeses and onion. 2 1/2 cups milk Mix well. Add garlic salt and 1 pkg. (3 3/4 oz. ) pistachio instant pecans and mix. Shape into ball pudding and roll in ch ili powder. Keep in 1 pkg. (3 3/4 oz.) vani Ila instant refrigerator. pudding APPETIZERS Mix flour, butter and nuts to­ Mary Cra ne, Mitchel l, SD gether. Put in 9 x 13 pan and bake 15 minutes in 350 degree oven. 3 cups biscuit mix Coo l. Whip cheese, sugar and 1 1 lb. bulk sausage, uncooked cu p cool whip, spread on cooled 1 /2 cu p chopped celery crust. Whip milk and puddings to­ 1/2 cup chopped onion gether and spread on top of cheese 2 1/2 cups shredded cheddar cheese mixture. Spread o ne cup coo l whip 3/4 cu p milk over all and sprinkle with nuts. Mix all together, shape into balls. Refrigerate (or can be frozen. ) Bake on unbuttered baking sheets in 350 degree oven for 12 to 15 minutes. Serve warm. (I use my CH EESE PINWHEELS electric griddle to serve from. Set Deborah Foxley , Platte, SD dial on warm and let guests serve themselves. ) 20-30 slices white bread HOT CHEESE PUFFS 1 pkg. (3 oz.) cream cheese (soft) Mrs. Harlan Monson, Milbank, SD 2 tablespoons prepared mustard 1/2 cup shredded cheddarchee se 1 /2 cup shredded cheese 1/2 cup finely diced salami 1 1 /2 tab.lespoons soft butter bacon slices 1/4 cup flour · Trim crusts and flatten bread slices 1 /2 teaspoon paprika by ro lling slightly with a rolling pin. 1/4 teaspoon Worcestershire sauce Combine crea m cheese and yel low Dash pepper mustard ; stir in cheese and salami. Dash salt Spread filling on bread slices. Roll 12 medium sized olives up each slice, starting with one cor­ (pitted ripe or stuffed green) ner, then cut in half. Roll ½ slice Cream cheese and butter. Blend bacon around each pinwheel and in flour, paprika, Worcestershire fasten with a wooden toothpick. sauce, pepper and salt. Mold a Place pinwhee ls on broiler pa n, bake slightly ro unded teaspoon of dough in 425 degree oven 20 to 25 minutes around each olive, covering co m­ (until bacon is crisp). These can be pletely. Place on ungreased cooky frozen and baked and served when sheets. Bake in 400 degree oven needed. for 12 minutes or until golden brown. ENERGY SAVING TIPS ON APPLIANCES Agricultural Information Office, SDSU

Medium to heavy weight cookware will spread heat more evenly and retain heat more efficiently than lighter weight cookware. Porcelain finishes retain received heat and allow cooking on lower settings as compared to plain metal appliances. Don't overload household circuits. A 15 amp circuit will carry ·up to 1800 watts and a 20 amp circuit will carry up to 2,400 watts. If you are u·sing an extension cord, make sure the wattage of the cord is equal 'toor greater than the electrical appliance. Always turn off an appliance when not in use. Keep portable appliances out of drafts. Double or triple the recipe and freeze the amount not needed for a meal. Prepare a complete meal in an appliance. Use aluminum foil to separate foods in the pan. When purchasing a new electrical appliance, look for energy saving appliances which are now on the market and cost no more than regular appliances.

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