6outb llakota 6tate ltnibtr�ttp jfarmT!,ou�t jfrattrnttp · Cookbook � '( (_� 'i..J _Q___:-., ,�,..,.,\ s .s k, � \ 9� �3S'-\'2_'3,'-\-0 , ------·-· ,r,f.• , ...'- 11iln� i. I I n1: - I •I I , ·•·i"l', h �,,!

If there is one thingthat the men of FannHouse can agreeon it is thatthey likeFOOD! However, they do express differences of opinion on their favorite food items. In aneffort to compile a collection of recipes which are"FarmH ouse favorites", the idea for this recipe book began. It is our hope that this cook book will makem eal planning easier at FannHouseand at your house. Thank you for your support.

Deb DeBates, Housemother 1991 � Present

Paul H Hoffer, Alumni Relations Chairman 1994 FannHouseFraternity@ TheObject

'The object of our Fr.uemity is 10 promocc 800d fellowship, 10 enco..... studiousness. and to inspire its memben in scelcin1 thebe st in their chosen lines

of study u well u in life. Propess shall mark our every step: the spirit of con1eniality shall reip at all times; and every member shall be honest witb himselfas widl his brc,Chen. Men elected to ourmembenbip are considered to be of aood moral cbancter, to be hiah in scholarship. to have the capacity for imecinl ud mati.. frieDds. ud ID pve promise of service IO their fellowmea 111dto lbeworld. To beMd becomesuch may• timesrequR a sacrifice of li11111. pleasureMd comfona.

The abovestatement is theessence ofFann HomeFraternity. Fromthe first Fanni-louseClub meeting on February8, I 965,that was attendedby 12 men. to the mostrecently held chapter meeting that 49 attend.F annHouseMembers have prided themselveson canying out the Object's words.

OnMay 21, I 966,the SouthDakota State Chapterof FannHouse Fraternity wasgranted a charterby theInternational Fraternity. Thefollowing men arc the FoundingFathers of theSDSU chapter:

AlanAndenoo DuaneMuchmore MiltonAndenon JeffreyMuchow LanyBeckwith RichardMurphy Michael Cosgrove Rogcr0l300 GaryFersdahl JohnOurada JamesHegg AllynSapa RichardHe gg FrederickShinnick J. HowardHesby EdwardSoukup CurtisHolmquist RonaldThaden LanyLounsbery RogerTilberg DonaldLunstra James Vandendriessche DennisMicko DennisAlan Vehc

Dueto the effortsof thesemen, over 500 others have hadthe opportunity to becomemembers of anorganization designed to be"Builders of Men."

ClaytonKama.on SDSU FarmHouscPresident 1994-199S ll\ttruitmtnt

JSuilbtrs of .:ffltn

If you know of any young men planning to attend South Dakota State University or any other campuswhere a FarmHouse chapter is located,fillout the information below and send it to the SDSU Chapter, FarmHouse Fraternity, 729 20th Avenue, Brookings, SD 57006. Name------Home Address------Telephone Number ______

College or University attending.______

Possible Major ______Table of Contents

VIP ...... 1 Appetizers, Beverages and Dips ...... 17 Appetizers ...... 1 7 Beverages ...... 19 Dips ...... 20 Breads ...... 23 Main Dishes ...... 31 · Casseroles ...... 31 Sandwiches ...... 61 Soups ...... n••··············· .... 63 Sweets ...... 67 Bars and Cookies ...... 67 Cakes ...... 77 Candies ...... 79 Desserts ...... 81 Vegetables and Salads ...... 95 Salads ...... : ...... 95 Vegetables ...... 101 INSTY-PRINTS'M

lltl."ilf'Vf,:."i."i PRINTING SEH"1U:.'i 301 Main Avenue Brookings, SD 57006 605-697-5170 Handy Chart of Kitchen Math with Metric

KITCHEN MATH WITH METRIC TABLES Measure Equivalent Metric (ML) 1 tablespoon 3 teaspoons 14.8 milliliters 2 tablespoons 1 ounce 29.6 milliliters 1 jigger 1½ ounces 44.4 milliliters ¼ cup 4 tablespoons 59.2 milliliters 1/1 cup 5 tablespoons plus 1 teaspoon 78.9 milliliters ½ cup 8 tablespoons 118.4 milliliters 1 cup 16 tablespoons 236.8 milliliters 1 pint 2 cups 473.6 milliliters 1 quart 4 cups 947 .2 milliliters 1 liter 4 cups plus 3 tablespoons 1.000.0 milliliters 1 ounce (dry) 2 tablespoons 28.35 grams 1 pound 16 ounces 453. 59 grams 2.21 pounds 35.3 ounces 1. 00 kilogram

THE APPROXIMATE CONVERSION FACTORS FOR UNITS OF VOLUME

To Convert from To Multiply by teaspoons (tsp.) milliliters (ml) 5 tablespoons (T.) milliliters (ml) 15 fluid ounces (fl. oz.) milliliters (ml) 30 cups (C.) liters (I) 0.24 pints (pt.) liters (I) 0.47 quarts (qt.) liters (I) 0.95 gallons (gal.) liters (I) 3.8 cubic feet (ftl) cubic meters (ml) 0.03 cubic yards (ydl) cubic meters (ml) 0.76 milliliters (ml) fluid ounces (fl. oz.) 0.03 liters (I) pints (pt.) 2.1 liters (I) quarts (qt.) 1.06 liters (I) gallons (gal.) 0.26 cubic meters (ml) cubic feet (ft3) 35 cubic meters (ml) cubic yards (ydl) 1.3 Simplified Measures

dash = less than 1/a tsp. 2 pts. (4 C.) = 1 qt. 3 tsp. = 1T. 4 qts. (liquid) = 1 gal. 16 T. = 1C. 8 qts. (solid) = 1 peck 1C. =½pt. 4 pecks = 1 bushel 2C. = 1 pt. 16 oz. = 1 lb.

If you want to measure part-cupsby the tablespoon. remember:

4T. = ¼ C. 101/,T. = 2/, C. 51/,T. = 1/, C. 12T. = l/4C. '8T. = ½C. 14T. = 3/aC.

CONTENTS OF CANS Of the different sizes of cans used by commercial canners, the most common are: Size Average Contents 8 ounces ...... 1 cup picnic ...... 1 ¼ cups No. 300...... 1 '/4 cups No. 1 tall ...... 2 cups No. 303 ...... 2 cups No. 2 ...... 2½ cups No. 2½ ...... 3½ cups No. 3 ...... 4 cups No. 10 ...... 12 to 13 cups

OVEN TEMPERATURES DEEP-FAT FRYING TEMPERATURES WITHOUT A THERMOMETER Slow...... 300° Slow moderate ...... 325° A 1-inch cube of white bread will Moderate ...... 350° tum-golden brown: ° Quick moderate ...... 375 345° to 355° 65 seconds Moderately hot ...... 400° 355° to 365° 60seconds ° Hot ...... 425 365° to 375° 50seconds ° Very hot...... 475 3 7 5° to 385° 40 seconds 385° to 395° 20 seconds Substitutions

FOR: YOU CAN USE: 1 T. cornstarch ...... 2 T. flour OR 1 ½ T. quick cooking tapioca 1 C. cake flour ...... · ...... 1 C. less 2 T. all-purpose flour 1 C. all-purpose flour ...... 1 C. plus 2 T. cake flour 1 square chocolate ...... 3 T. cocoa and 1 T. fat 1 C. melted shortening ...... 1 C. salad oil (may not be substituted for solid shortening) 1 C. milk ...... ½ C. evaporated milk and½ C. water 1 C. sour milk or buttermilk...... 1 T. lemon juice or vinegar and enough sweet milk to measure 1 C. 1 C. heavycream ...... 2/J C. milk and 1/J C. butter

1 C. heavy cream, whipped ...... ½ C. well-chilled evaporated milk, whipped 1 Sweetened condensed milk ...... No substitution

1 1 egg ...... 2 T. dried whole egg and 2 T. water

1 1 tsp. baking powder ...... ¼ tsp. baking soda and 1 tsp. cream of tartar OR¼ tsp. baking soda and½C. sour milk, buttermilk or molasses; reduce other liquid ½C. 1 C. sugar ...... 1 C. honey; reduce other liquid¼ C.; reduce baking temperature 25° 1 C. miniature marshmallows ..... About 10 large marshmallows, cut up 1 medium onion (2½ dia.) ...... 2 T. instant minced onion OR 1 tsp. onion powder OR 2 tsp. onion salt; reduce salt 1 tsp. 1 garlic clove ...... 1/1 tsp. garlic powder OR¼ tsp. garlic salt; reduce salt 1/, tsp. l T. fresh herbs ...... l tsp. dried herbs OR¼ tsp. powdered herbs OR½ tsp. herb salt; reduce salt¼ tsp. Common Causes of Failure in Baking

BISCUITS 1. Rough biscuits caused from insufficient mixing .. 2. Dry biscuits caused from baking in too slow an oven and handling too much. 3. Uneven browning caused from cooking in dark surface pan (use a cookie sheet or shallow bright finish pan). too high a temperature and rolling the dough too thin. MUFFINS 1 . Coarse texture caused from insufficient stirring and cooking at too low a temperature. 2. Tunnels in muffins. peaks in center and soggy texture are caused from overmixing. 3. For a nice muffin. mix well but light and bake at correct temperature. CAKES 1. Cracks and uneven surface may be caused by too much flour. too hot an oven and sometimes from cold oven start. 2. Cake is dry may be caused by too much flour. too little shortening. too much baking powder or cooking at too low a temperature. 3. A heavy cake means too much sugar has been used or baked too shortap eriod. 4. A sticky crust is caused by too much sugar. 5. Coarse grained cake may be caused by too littte mixing. too much fat, too much baking powder, using fat too soft, and baking at too low a temperature. 6. Cakes fall may be caused by using insufficient flour. under baking. too much sugar. too much fat or not enough baking powder. 7. Uneven browning may be caused from cooking cakes at too high a temperature. crowding the shelf (allow at least 2· around pans) or using dark pans (use bright finish. smooth bottomed pans). 8. Cake has uneven color is caused from not mixing well. Mix thoroughly. but do not over mix. PIES 1. Pastry crumbles caused by overmixing flour and fat. 2. Pastry is tough caused by using too much water and over mixing dough. 3. Pies do not burn - for fruit or custard pies use a Pyrex pie pan or an enamel pan and bake at 400° to 425° constant temperature . . BREADS(YEAsn 1. Yeast bread is porous - this is caused by over-rising or cooking at too low a temperature. 2. Crust is dark and blisters - this is caused by under-rising. the bread will blister just under the crust. 3. Bread does not rise - this is caused from over-kneading or from using old yeast. 4. Bread is streaked - this is caused from underkneading and not kneading evenly. 5. Bread baked uneven - caused by using old dark pans. too much dough in pan. crowding the oven shelf or cooking at too high a temperature. • • • Beef • • • • • • • • 9 o nd steak • � ;�� ·-�ende fl • ''" • � • � 7•-e�n � • fillet 7 porterhOuses t eak • �� • --- •; 1 club steak • • 6 • • • 2�@�� goo, � o� 2 � (t) cut5 from plate � cross-ctrt shank � • � 2 rolledrib roast

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�Boston cut .�ne pot roost Veal

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, stew meat 4 breast

2 ormbone shoulder steak

1 bladebone shoulder steak

1 blade bone pot roast Pork

shanknd 10 tenderloin • �- �� _,. 11 toll -- f)I

8 fatbock sottp0r1<

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6 butthalf of leg

6 whole leg of lamb

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1 rolled shoulder

I round-bone blade-bone shoulderchop shoulderchop V.I.P. MUSHROOM SOUP Bob Off Serves 14-16 Executive Director of FarmHouse International

4 cans of cream of mushroom soup 2 cup of half & half 2 cup of milk 8 oz. sour cream 8 oz. Velveeta Cheese, cubed 1/8 Thlsp. Cayenne, plus other spices to taste 1 pound of fresh mushrooms, sliced 1/2 cup dry white wine

Combine first 6 ingredients. Cook slowly until cheese is melted, stirring frequently. Add wine just before mushrooms. Cook 20-30 minutes over low heat. Continue to stir.

DUON CHICKEN . Jay Horton Serves 6 International FarmHouse Board President 10-12" skillet with cover

2 cloves garlic, minced 1/2 cup thinly sliced fresh mushrooms 2 Thlsp. vegetable oil 1 1/2 Thlsp. Dijon mustard 6 boneless chicken breasts 1 /2 cup heavy cream 1/2 cup chicken broth 2 Thlsp. chopped parsley

Saute garlic in skillet over medium heat until tender. Add chicken; cook until brown on both sides. Spoon offany excess fat; add chicken broth. Simmer, cov­ ered about 10-15 min. until chicken is cooked through. Add mushrooms to skillet. Cook until tender. Remove chicken from skillet; keep warm. Stir in mustard and cream. Cook over med. high heat until thickened. Pour mustard sauce over chicken; sprinkle with parsley and serve. Excellent when served over rice!

FROZEN FRUIT DRINK Neil Wheeler Serves 4 Director of Expansion, FarmHouse Fraternity International

1 frozen banana 1 (20 oz.) pkg. frozen strawberries reconstituted orange juice

Freeze whole banana in advance. When ready, peel banana and place in blender with 1/2 pkg. frozen strawberries and 1/2 cup orange juice. Chop and blend ingre­ dients until mixed. Add more orange juice as needed t� make the drink pourable. Pour into glasses and serve immediately. 1 LINGUINE SALAD Maurice Horton Serves 6-8 International Board of Trustees

1 lb. box linguine noodles 1 medium green pepper 1 medium tomato 2 (4 oz.) cans mushrooms 1 medium sweet onion 1 (12 oz.) jar zesty Italian dressing 1 jar (2.6 oz.) McCormick Salad Supreme Seasoning

Cook noodles and drain well. Dice green pepper, tomato and onion. Add to drained noodles. Add remaining ingredients. Refrigerate. Keeps several days.

MA CAIN'S CINNAMON ROLLS Jack Thomas Makes 2 dozen International FarmHouse Board of Directors 2 - 12x9 pans

2 cups warm milk 1 Thlsp. melted margarine 2 pkg. yeast 12 Tblsp. sugar 1 /2 cup sugar 2 tsp. cinnamon 1 /2 tsp. salt 2 eggs 1/2 cup melted margarine 6 cup flour

Icing: Caramel topping: 6 Tblsp. powdered sugar 2/3 cup brown sugar 1 tsp. vanilla 1 /4 cup melted margarine enough milk to make spreadable 2 Tblsp. light corn syrup

Mix together milk, yeast, sugar and salt. Add beaten eggs and melted margarine. Stir in 6 cups fl our. Turn out on floured board and knead until dough has a feel of elasticity. Roll into large ball and place in a large, greased bowl. Roll the dough around until coated with thin layer of grease. Cover bowl with damp cloth and place in warm place. Let rise till double (1-1 1/2 hr). Punch down and let rise again. Divide dough in half. Roll out half until it is about 8" x 10". Coat with butter and half sugar:cinnamon mix. Roll dough up like a jelly roll. Slice into 1 inch pieces and place in greased pan. Repeat for rest of dough. Let dough rise for 30 min. Then bake in 375 degree oven for 25 minutes. Don't over bake. After baking, cover one pan with icing and one pan with caramel topping. (Ma Cain is from a longtime New Mexico ranching family. Her granddaughter was a student of mine. After making these cinnamon rolls forme I talked her into giving me the recipe.) * * * * *

Before repeating anything, "A little bird told you," better make sure it wasn't a little cuckoo.

2 IRISH STEW Byron L. Ernest Serves 8 International FarmHouse Board Member Large sauce pan or Dutch oven

2 lbs. lamb neck meat, cubed 2 large onions 2 lbs. potatoes, peeled and slice or shredded water pepper, sprinkle parsley flakes, sprinkle

Use large sauce pan or Dutch oven to boil on top of stove. Use large casserole to bake in oven. Layer meat, onion, potato, then another layer of each. Sprinkle each layer with salt and pepper. Sprinkle with parsley. Fill sauce pan half way up with food and water. Bring to a boil. Cover and simmer slowly until meat is tender, about 2 to 2 1/2 hours or cover and bake in 350 degree oven for about 3 to 3 1/2 hours until meat is tender. Variation: Brown meat first, then assemble, adding carrots and turnip for both color and flavor.

SCALLOPED CARROTS Duane Frichtl Served 6-8, 2 qt. casserole International Board Member

3 lbs. carrots, peeled and sliced 1 /8 tsp. pepper 1 cup chopped onion 2 cup milk 1/4 cup margarine 8 oz. Velveeta 1/4 cup all-purpose flour 6 slices bread, cubed 1/2 tsp. salt 1 /3 cup margarine, melted 1/4 tsp. dry mustard 1 /4 tsp. celery salt

Cook carrots in boiling water 7-9 min. until crisp-tender. Cook onion, 1/4 cup margarine, till tender, not brown. Stir in flour, salt, mustard, celery salt and pep­ per. Add milk, cook and stir till bubbly. Stir in cheese till melted. Add carrots and stir to coat. Pour into baking dish. Toss bread cubes in 1/3 cup melted margarine, sprinkle over carrots. Bake uncovered at 350 degrees for 30 minutes, until bubbly and cubes toasted. * ••• *

Doing nothing is the most tiresome job in the world because it's impossible to quit to take a rest.

People who try to do something and failare much better off than those who try nothing and succeed.

3 ELEGANT MOCK A,NGEL FOOD CAKE Dr. Carol Jean Peterson 9x 13 pan SDSU Vice President for Academic Affairs

3 cup sugar 1 tsp. cream of tartar 3 cups cake flour 3 tsp. baking powder I 1/2 cups hot water pinch of salt 9 large egg whites 1 1/2 tsp. almond flavoring

Sift sugar and cake flour; stir in hot water and beat with mixer so mixture is smooth. Let completely cool (critical that there is not heat in this mixture when you add egg whites). Beat egg whites until frothy; then add cream of tartar, baking powder, and salt. Beat egg whites very thoroughly until very stiffpeak s form. Fold into cooled sugar-flour mixture. Add almond flavoring. Bake in 9x13 ungreased pan at 350 degrees for 45-55 minutes.

Frosting/fopping (Use raspberries or strawberries): 1 pkg. raspberry Jello 1 cup cream whipped or 8 oz. Cool Whip 1 pkg. frozen raspberries

Heat jello with raspberries. Cool thoroughly. Fold in whipped cream or Cool Whip. Spread on cake. Refrigerate. Garnish with fresh strawberries.

Alternate Topping: 1 pkg. vanilla instant pudding 1 8 oz. carton Cool Whip I 15 oz. can crushed pineapple

Add crushed pineapple to dry pudding mix. Set 10 minutes. Fold in Cool Whip. Frost cake and refrigerate.

GRAPE AND CAULIFLOWER SALAD Dr. Carol Jean Peterson SDSU Vice President for Academic Affairs

I head caulifl ower 2 cups green grapes 2 cups red grapes 1 1/2 cups pecans or walnuts, chopped

Dressing: 1 cup salad dressing 2 tsp. mustard 1/2 cup sugar

Break cauliflower into bite sized pieces. Add grapes and nuts. Mix thoroughly. Make dressing of salad dressing, sugar, mustard. Mix dressing thoroughly into salad ingredients. Refrigerate immediately. Best if made shortly before serving. Cauliflower gets tough if kept too long.

4 SEA FOOD DIP Dr. Carol Jean Peterson SDSU Vice President for Academic Affairs

1 can crab meat I cup chopped green on ion 1 can tiny shrimp 1 cup chopped celery 2 cans clams 1 cup chopped green olives 1 (12 oz) bottle catsup 1 (12 oz.) bottle cocktail sauce

Drain all seafoodth oroughly. Mix seafood and vegetables thoroughly. Add cat­ sup and cocktail sauce. Mix thoroughly. Makes about 2 qts. Serve with crackers or ripple chips. Refrigerate 5 hours before serving. May be frozen. Keeps well frozen.

VA LENTINE PUNCH Bob To mlinson Serves 30 SDSU Dean of Student Affairs

5 pkg. strawberry Kool-Aid 5 cup sugar 2 qt. water 1/2 gal. strawberry ice cream 1 qt. ginger ale 2 qt. sprite 1 can pineapple juice

Mix Kool-Aid, water and sugar in punch bowl. Add remaining ingredients.

CRANBERRYCAKE Dr. Herbert Cheever Serves 6-8 SDSU Dean of College of Arts and Sciences 8x8 pan

Cake: Sa uce: 1 cup sugar I cup sugar 2 cups flour 1 Thlsp. flour 3 tsp. baking powder 1/2 cup butter 1/4 tsp. salt 1/2 cup cream 1 cup milk 1 Thlsp. vinegar 3 Thlsp. melted butter 1 tsp. vanilla 2 cups raw cranberries

Cake: Combine all ingredients except cranberries. Beat together well. Stir in cranberries. Spread in greased 8x8 pan. Bake in a 350 degree oven for35 -45 min. Sa uce: Bring all ingredients, except vanilla, to a boil. Remove from heat and stir in vanilla. When serving, pour hot sauce over cake.

5 STRAWBERRY SWIRL DESSERT Laurie Stenberg Nichols Serves 8-12 SDSU Dean of Home Econom ics 7x11 or 9x13 pan Former FarmHouse Housemother, University of Idaho

3/4 cup graham cracker crumbs 2 Thlsp. sugar 3 Thlsp. melted butter

Combine above ingredients and press into bottom of pan. Bake at 375 degrees for 8 minutes. Cool.

3 eggs, separated 8 oz. pkg. cream cheese 1 cup sugar 1/8 tsp. salt 1 cup whipping cream 10 oz. pkg. frozen strawberries, or 2 cups Cool Whip . partially thawed

Beat egg whites until stiffpeaks form. Beat whipping cream until stiff. Fold egg whites and whipped cream together. Beat egg yolks until thick, add cream cheese, sugar and salt. Beat until thick and well blended. Carefully foldegg white/ whipped cream mixture into egg yolk mixture. Pour onto graham cracker crust in pan. In blender puree partially thawed strawberries until creamy. Slowly pour strawber­ ries over dessert. Using a knife or spatula, sw irl strawberries into dessert. Do not completely mix them into dessert, instead evenly swirl them so you get a red/white marble effect. Freeze until firm. Cut into squares and serve. May garnish with additional crumbs, Cool Whip dollop or fresh strawberry. Can also substitute fro­ zen blueberries or raspberries.

STRAWBERRY SHORTCAKE Duane Sander Serves 8, round 9" pan SDSU Dean of Engineering

1 cup sugar 1 egg 1 1 /2 cup flour milk as required 2 tsp. (scant) baking powder 2 Thlsp. melted oleo or oil 1 pint strawberries 1 qt. ice cream

Mix sugar, flour and baking soda together. Beat 1 egg in measuring cup and add milk to measure 1 cup liquid. Stir liquid and dry mix from above. Stir in oleo or oil. Bake in greased and floured 9 inch round tin in a 350 degree oven for1/2 hour. Cut wedges in I /2 horizontally and serve with strawberries and ice cream over wedges. * * * * *

We want to travel to the moon, but we don't visit the lonel y soul next door.

6 PHEASANT HOTDI SH Debra DeBates Serves 8-10, 9x 13 pan Housemother 1991-Present

1-5# pheasant 3/4 cup wild rice and 3/4 cu p rice, cooked in stock 1 8 oz can mushrooms I cup blanched almonds, slivered salt and pepper to taste

Cream Sauce: 1 cup cream 1 cup milk 2 Thlsp. fat 4 Thlsp. flour

Stew pheasant and remove meat from bones. Mix cooked rice, pheasant meat, mushrooms, blanched almond slivers together. Season with salt and pepper and spread in a greased 9x 13 pan. Make a white sauce by first melting the fat; adding flour to make a paste, then gradually adding milk and cream. Cook over low to medium heat until thickens. Pour over above mixture and bake in a 350 deg ree oven for 45 min. to 1 hour. The men of the FarmHouse have really enjoyed this recipe!

SPECIAL CHICKEN Marge Rang Serves 4-6, 11x 17 pan FarmHouse Housecook

1st layer: 1 box Stove Top chicken stuffing (twin packs) 1/2 cup melted butter 1 cup water

2nd la yer: 2 1/2 cup cooked chicken 1/2 cup onion, diced 1/2 cup chopped celery 1/4 cup. chopped green pepper 3/4 cup mayonnaise 3/4 tsp. salt 2 eggs 1 1/2 cup milk

3rd layer: 1 can cream of chicken or mushroom soup 1 can water 1 cup (4 oz.) Mozzarella cheese

Combine all ingredients forfi rst layer and put half in a greased 11 x 17" pan. Mix all ingredients for second layer but eggs and put on stuffing. Put on rest of stuffing mixture. Beat eggs and milk. Pour over rest and chill overnight. Pour soup and water over chicken. Bake at 350 degrees for 50 minutes. Remove from oven and put on cheese and bake forl O more minutes or until cheese is melted.

7 FRUIT COCKTAIL CAKE Julie Bell 9x13 pan Housemother

2 eggs, beaten 2 cups sifted flour 1 3/4 cups sugar 1 3/4 tsp. soda 3/4 tsp. salt I cup brown sugar I cup. chopped nuts 1 (16 oz.) can fruit cocktail

Sift flour, white sugar, soda and salt together. Blend in 2 cups fruit cocktail with juice. Put into a 9x 13 inch cake pan. Top with brown sugar and chopped nuts. Bake at 350 degrees for35-4 0 minutes. Serve with whipped cream or ice cream. "It's easy, needs no frosting, and stays moist a long time."

FERN'S CHERRY BARS Fern Crase jelly roll pan Housemother

1 cup. margarine 2 1/2 cups flour 1 3/4 cups sugar 1 1/2 tsp. baking powder 4 eggs 1/4 tsp. salt 1 can cherry pie mix vanilla powdered sugar

Beat margarine and sugar. Add eggs one at a time. Gradually add flour mixture. Beat until light and fluffy. Spread 2/3 of mixture in greased jelly roll pan. Spread on pie fi lling. Dot with remaining dough. Bake 25-30 minutes at 350 degrees. When cool, drizzle powdered sugar frosting on top.

PIZZA COOKIE Rita Jean Serves 16 Housemother large pizza pan

1/2 batch chocolate chip cookie dough chopped nuts plain M&Ms marshmallows coconut

Place aluminum foil on pizza pan. Spread 1/2 batch cookie dough on foiled pizza pan to fillpa n. Sprinkle on nuts, M&Ms, marshmallows and coconut. Bake 18 minutes at 350 degrees. Cool 5 minutes. Slide off pan with help of foil. Cut and serve as pizza wedges or small squares or rectangles. Enjoy!

8 ALMOND BREAD Diane (Orth) Ne th 2 loaves Housemother 1977-1980 5 l/4x9 l/4x3 bread pans

2 1/4 cup sugar 1 1 /2 tsp. poppy seed 3 eggs 2 tsp. vanilla 1 1/8 cup vegetable oil 2 tsp. almond flavoring 3 cup flour 2 tsp. butter flavoring 1 1 /2 tsp. salt 1 1/2 tsp. baking powder 1 1/2 cup milk

Glaze: 3/4 cup powdered sugar 1 /4 cup orange juice 1 tsp. vanilla 1 tsp. almond flavoring 1 tsp. butter flavoring

Cream together: sugar, eggs, vegetable oil. Beat for at least 5 minutes. Sift to­ gether and add: flour, salt and baking powder. Finally add: milk, poppy seed, vanilla, almond flavoring and butter flavoring. Do not overbeat ( creates peaked top). Beat entire recipe only 2 minutes (last step). Bake at 350degrees for50-55 minutes in greased and floured bread pans (2). While still hot, make the glaze and drizzle over bread.

FA RM COOKIES Diane (Orth) Neth cookie sheets Housemother 1977-1980

1 cup white sugar 2 cups oatmeal 1 cup brown sugar 2 cups flour 1 cup margarine 1 cup coconut 2eggs 1 cup nuts 1 tsp. vanilla 1 cup raisins (optional) 1 /2 tsp. salt 1 tsp. soda

Cream margarine with sugars, then add eggs and vanilla. Stir in remaining ingre­ dients and drop onto ungreased baking/cookie sheet. Bake at 375 degrees about 8- 10 minutes, but watch closely to not overbake. Can also bake at 350 degrees for 10-12 minutes. * * • * •

A smile takes but a moment, but the memory of it sometimes lasts forever.

9 FILLED CUPCAKES Diane (Orth) Neth 30 cupcakes, muffin tins Housemother 1977-1 980

1 pkg. German chocolate cake mix 8 ox. cream cheese dash salt 1 /3 cup sugar 1 egg 6 oz. chocolate chips

Prepare cake mix according to directions on box. Fill cupcake papers half full. Cream the cream cheese and sugar. Add egg, chips, and salt. Drop this mixture (approx. 1 tsp.) into half full cupcake papers. Bake approx. 20 minutes at 350 degrees . Makes about 30 cupcakes with filling.

HAMBURGER HOT DISH Diane (Orth) Neth Serves 8-10, 9x 13 pan Housemother 1977-80

2 lb. ground beef 2 tsp. salt pepper to taste 1 Thlsp. chili powder 2 cup. canned tomatoes and juice 2 cup canned green beans and juice 1 cup regular rice 1 medium onion 1-2 cups shredded cheddar cheese

Brown 2 lbs. ground beef with coarsely chopped onion. Drain. Add the remaining ingredients to the beef and onion in a 9x 13 pan. Bake 1 hour at 350 degrees. Last 5 minutes remove from oven and top hot dish with 1-2 cups shredded cheddar cheese. Return to oven to melt cheese (approx. 5 min.). Can add tomato juice if necessary (if too dry).

SPAGHETTIPIZZA BAKE Diane (Orth) Neth Serves 6-8, 9x 13 pan Housemother 1977-80

1 lb. dry spaghetti 2 beaten eggs 1 cup milk 32 oz. spaghetti sauce 1 lb. ground beef 1 chopped onion garlic powder, salt and pepper (to taste) 2 cup shredded.Mozzarella cheese I cup pepperoni slices

Break spaghetti into small pieces and cook. Drain. Add eggs and milk. Put into greased 9x 13 pan. Pour over spaghetti sauce and cover with browned, drained ground beef. Add onion and seasoning. Arrange pepperoni slices on top and cover with shredded Mozzarella cheese. Bake at 350 degrees for 45-55 min. Allow to stand at least IO minutes before serving.

10 SPANISH RICE Diane (Orth) Neth Serves 4-6, Electric Fry Pan Housemother 1977-80

1 lb. ground beef 1 medium onion, chopped 1/2 cup green pepper, chopped 1 cup dry rice, regular 4 cups canned tomatoes 2 tsp. sugar 1 tsp. salt 1 tsp. chili powder 1/4 tsp. black pepper I Thlsp.Wo rcestershire Sauce

Brown ground beef and drain. Add onion and green pepper to browned, drained ground beef in electric fry pan. Stir at 350 degrees for approx. 5 min. Stir in rice and brown. Add tomatoes and seasonings and stir. Turn electric fry pan to simmer and stir occasionally until tender (about 25-30 min.).

EASY PECAN SCONES Jeanette Peterson Susans Serves 8, ungreased baking sheet Housemother 1980-83

1 cup all purpose flour 1/4 tsp. ground nutmeg 3 Tblsp. sugar 1/3 cup butter or margarine 2 tsp. baking powder l cup quick cooking oatmeal 2 tsp. finely shredded orange peel 1/4 cup orange juice 1 egg 1 /2 cup chopped pecans

In medium bowl, stir together sugar, baking powder, orange peel, and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in oats and pecans. Beat orange juice and egg together, add to dry ingredients (dough will be sticky). On lightly floured surface, pat dough in 6 in. circle. Cut into 8 wedges. Place wedges on ungreased baking sheet. Bake in 400 degrees oven forabout 10 minutes until light brown. Makes 8 scones. Can substitute lemon juice and rind for orange and almonds or walnuts for pecans. Scones are tea time treat in England.

DON'T PEEK STEW Kirk Baldwin Serves 6, Large baking pan SDSU ChapterAd visor and Associate Member

3 lbs. meat (beef or chicken), chunked 1 /2 cup tapioca 5 stalks celery, chunked salt, as desired 5 carrots, chunked pepper, as desired 4 potatoes, chunked basil, as desired 1 onion, chunked garlic powder, as desired 16 oz. can whole tomatoes 1 can water

Mix all ingredients. Bake at 275-300 degrees for5-6 hours covered. Don't Peek. Easy and delicious. 11 LASAGNA Dr. Charles Canaan Serves 4-6, 9x 13 pan SDSU ChapterAd visor and Associate Member

Meat Mixture: I lb. ground beef 1 /2 tsp. oregano 1 medium onion, finely chopped 1/2 tsp. basil 1 ( 16 oz.) can tomato paste 2 garlic cloves, minced 1 (8 oz.) can tomato sauce 1 /2 tsp. salt 1 (28 oz.) can whole tomatoes 9 lasagna noodles

Cheese mixture: 1 egg, beaten 1 tsp. sugar 1 lb. small curd cottage cheese 1/2 tsp. salt 1/2 cup grated Parmesan cheese 1/4 tsp. pepper 1 Thlsp. parsley flakes 1 lb. grated Mozzarella cheese

Brown meat and onion; drain. In a blender, mix· whole tomatoes, tomato paste, tomato sauce, and spices. Add sauce to meat mixture and simmer uncovered for 45 minutes. Cook noodles according to pkg. directions. Combine all ingredients of cheese mixture with meat and sauce mixture. In an ungreased 9x13 pan, place three lasagna noodles as the bottom layer and cover with 1/3 of the mixture for total of three layers. Bake uncovered for 30 minutes in 350 degree oven or until mixture is hot and bubbling. Allow to set for10 minutes before cutting and serv­ ing. Serve with hot garlic bread and tossed salad.

SWISS APPLE PIE Clark Hanson Serves 12, pie pan SDSU Chapter Advisor and Alumnus

1 1 /2 cup sugar 2eggs 3 cup· chopped apples 2 tsp. baking powder I cup flour 1 cup walnuts salt and vanilla, to taste

Mix and put in greased pie pans. Save apples till other ingredients are mixed. Bake at 350 degrees for 30 minutes. Serve with whipped cream and caramel sauce.

Caramel sauce: 1 /2 cup butter 1/2 cup sugar 1 /2 cup brown sugar 1/2 cup cream Boil one minute.

* * * * *

It's better to stamp out a rumor than to jump to conclusions. 12 MEXICAN TURKEY (CHICKEN) ROLLUPS Craig We ber Serves 5, 8x9x2 pan SDSU Chapter Advisor and Alumnus

2 1/2 cup turkey (cooked) 1 small onion l 1/2 cup (12 oz.) sour cream 1/2 cup salsa 3 Thlsp.taco seasoning 1/4 cup ripe olives l can (IO 3/4 oz.) cream of mushroom soup 10 flour tortillas (7 inch) 1 1/2 cup (6 oz.) cheddar cheese

Add: shredded lettuce, chopped tomato and additional salsa.

Combine turkey, 1/2 cup sour cream, 1 1/2 tsp. taco seasoning, half of soup, l cup cheese, onion, salsa and olives. Place 1/2 cup of filling in each tortilla. Roll up and place seam side down on a greased 18x9x2 pan. Combine remaining sour cream, taco seasoning, and soup and pour over the top. Cover and bake at 350 degrees for 30 minutes. Sprinkle with cheese.

VENISON STEW Clayton Kamann · Serves 8, Crock Pot, low setting FarmHouse President 1995-96

6 slices bacon 1 tsp. minced garlic 3 lb. venison, cubed 1 tsp. thyme 2 large carrots, chopped 1 1/2 tsp. salt 1 med. onion, chopped 1 /2 tsp. pepper 1/4 cup margarine 1 (8 oz.) can mushrooms 1 Thlsp. tomato paste 1 bay leaf 3 Thlsp. flour 1 /4 cup red wine enough egg noodles to serve as base

Fry bacon in skillet until crisp. Remove to paper towel to drain. Brown venison in bacon drippings. Place venison in crock pot. Saute carrots and onions in remain­ ing bacon fatand margarine in skillet. Add beef broth, tomato paste, flour, garlic, thyme, salt and pepper. Cool until thickened, stirring constantly. Pour into crock pot. Crumble bacon over top. Stir in mushrooms, bay leaf and wine. Cook on low for8 hours. Remove bay leaf. Serve over egg noodles. * * * * *

Just think how happy you'd be if you lost everything you have right now - and then got it back again.

13 PORK CHOPS AND RICE Doug Prairie Serves 4, 9x 13 pan FarmHouse Vice President Internal

4 pork chops 2 cup boiling water 2 env. instant chicken broth or 1 pkg. chicken noodle soup mix 1 cup uncooked regular rice 1/2 tsp. salt paprika chopped onion, green pepper, and/or tomato ( optional)

Brown, chops. Add rice to broth and water. Add remaining ingredients. Pour into greased 9x13 pan. Put chops on top. Cover tightly. Bake at 350 degrees forabout one hour.

MEATBALLS AND GRAV Y Dan Moore Serves 5-6, large covered fry pan FarmHouse Vice President External

2 lb. hamburger 16-20 sq. crushed soda crackers 1/4 cup diced onion 2eggs

Mix together. Form balls and brown in butter. Remove from pan.

Gravy: 1 heaping Thlsp. flour 2 cans mushroom soup 2 cans water

Stir until thick in fry pan of drippings from browning meatballs. Place meatballs back into pan of gravy. Salt and pepper to taste. Simmer 45 minutes on low. Serve with mashed potatoes!

PUMPKIN BREAD Mike Hanson loaf pan FarmHouse Rush Chairman

1 1 /2 cup flour 1 cup pumpkin 1 1 /2 cup sugar 1/2 cup salad oil 1 tsp. soda 2 eggs 1/4 tsp. baking powder 1/2 cup water 1/2 tsp. cinnamon 3/4 tsp. salt 1/4 tsp. nutmeg 1/4 tsp. cloves nuts and dates, optional

Mix dry ingredients together. Make a hole in center. Add salad oil, eggs, pumpkin and water. Mix very well together. Makes a large loaf. Bake in bread pan at 325 degrees for 1 1 /2 hours. 14 CARAMEL-CHOCOLAT E CHIP BARS Keith Lendt Serves 8, 9x13 pan FarmHous e Assistant Rush Chairman 50 light caramels 2/3 cup evaporated milk 1 pk g. German chocolate cake mix 1 /2 cup melted butter 1 cup chocolate chips Put caramels and 1/3 cup evaporated milk in double boiler and melt. Mix dry cake mix, 1/3 cup evaporated milk and 1/2 cup butter (melted). Pat 1/2 of mixture in 9x 13 pan. Bake 6 min. at 350 degrees. Spread chocolate chips and then caramel mixture on top. Put remaining dough on top of caramel mixture. Bake 15-18 minutes. Cut when cool. Bars freeze well.

CHILI DOG SOUP Eric Holmquist Serves 12, Dutch Oven FarmHouse Se cretary 1 lb. ground beef 1 lb. hot dogs (1" diagonal strips) 1 (28 oz.) can tomatoes, cut up 2 16 oz. cans red kidney beans (und rained) 2 (15 oz.) cans tomato sauce 1 Thlsp. chili powder (or more) 1 tsp. salt 1 tsp. dry mustard 1 large bay leaf 1/2 cup chopped onion 1 cup shredded American cheese corn chips In Dutch oven, brown the ground beef; drain off excess fat. Stir in hot dogs, undrained tomatoes, undrained kidney be ans, tomato sauce, chili powder, salt, dry mustard and bay leaf. Simmer, covered 30 minutes, stirring occasionally. Re­ move bay leaf. Serve in bowls; top each serving with a little cheese, chopped onion and corn chips. Could be served in a bread bowl.

BEEF STEW Joel Krause Serves 6, Dutch oven FarmHouse Pledge Trainer 2 lbs. beef stew meat, cut into 1" cubes t-2 Tblsp. cooking oil 1 1/2 cup chopped onion 1 can (16 oz) tomatoes, undrained, cut up 1 can (10 1/2 oz.) condensed beef broth, undiluted 3 Tblsp. quick-cooking tapioca 1 cup celery sliced in l" pieces 1 garlic clove, minced 1 Thlsp. dried parsley flakes 1/4 tsp. pepper 1 bay leaf 1 tsp. salt 6 med. carrofs, cut in 2" pieces 3 medium potatoes, peeled and cut in 2" pieces In a Dutch oven, brown the beef, half at a time, in oil. Drain. Return all meat to pan. Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil; remove from the heat. Cover and bake at 350 degrees for 1-1 1 /2 hours. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and ve getables are tender. Remove bay leaf before serving. 15 FRUIT SOUP Ben Cox FarmHouse Assistant Pledge Trainer 3 Thlsp. tapioca 1 1 /2 cup water 1 cup water 1 large can peaches 1 /2 cup sugar 1 can mandarin oranges 6 oz. orange juice 1 can grapes 1 pkg. frozen strawberries 2 sliced bananas

- Boil the tapioca in 1 cup water and sugar until thick and clear. Add the orange juice, strawberries and 1 1/2 cups water. Pour over drained fruits (fruits may vary according to taste). Soup will keep in fridge for 2 weeks. Can triple recipe for large bowl.

CARAMEL FUDGE BARS Jon Boerboom 9x13 FarmHouse Treasurer 3/4 cup margarine, melted 32 caramels 1 cup oatmeal 3 Tblsp. butter l tsp. soda 3 Tblsp. cream 1 cup flour 1 pkg. chocolate chips 1/2 tsp. salt 3/4 cup brown sugar

Mix together the margarine, flour, oatmeal, brown sugar, soda and salt. Pat 3/4 of this mixture in 9x13 pan and spread evenly. Bake 10 minutes at 350degrees. Melt caramels with cream and butter in saucepan over low heat. Spread caramel mix­ ture on top of first layer. Sprinkle chocolate chips over caramel mixture, spread remaining crumb mixture over chocolate chips and bake 15 minutes longer. Cut into bars and serve.

FRIKADILLER Anton Nielsen Skillet FarmHouse Assistant Treasurer 1 lb. ground beef 1/4 tsp. pepper l med. onion, chopped fine 4 Tblsp. butter 1/3 cup fine bread crumbs 1 cup milk 2 Thlsp. shortening 1 egg 1 tsp. salt

Soak bread crumbs in milk in a large mixing bowl; add onion, egg, salt, and pep­ per. Add ground meat and beat until mixture is light and fluffy. Melt butter and shortening together in a skillet over moderate heat. Shape patties, place in a skillet over brown on both sides. Serve with potatoes and pickled beets. Other spices may be added as you like. 16 Appetizers Beverages and Dips Appetizers, Beverages, Dips Appetizers

EASYOVEN POPCORN La Vaye Dubro Serves 16 people Aunt of actives, Paul and Chad Hoffer 1 or 2 large cookie sheets

2 cup brown sugar 1/2 cup white syrup 2 sticks margarine 1 /2 tsp. soda 1 tsp. butter flavoring(or vanilla) 6-8 qts. popped corn

Combine sugar, margarine and syrup. Let boil five minutes. Stir in flavoring and soda. Pour immediately over popcorn and mix popcorn until it is coated. Put in large roaster pan or cookie sheets and place in 250 degrees oven for 1 hour. Stir every fifteen minutes. Cool. May add peanuts if desired before putting in oven. Keep in tightly contained container.

FOURTH DOWN SALAMISNACKS Terry L. Plucker 32 snacks, baking sheet (2) Alumnus

3/4 pound hard salami, divided 1 egg, separated 4 refrigerated pie crusts Dijon mustard 2 tsp. flour, divided 2 cup (8 oz.) shredded cheddar cheese 3/4 cup thinly sliced green onions, divided

Unfold1 pie crust. Sprinkle 1 tsp. flour over 1 side of crust and place floured side down on ungreased baking sheet. Spread crust with 1 Thlsp. mustflrdto within 1 inch of edge. Arrange 1/2 of the salami over mustard, overlapping slices as neces­ sary. To p with 1/2 cheese and 1/2 green onions. Cover and refrigerate egg yolk. Lightly brush edges of crust with lightly beat�n egg white. Unfold second pie crust and place on top. Press edges firmly with times of fork to seal. Repeat, procedure with the remaining ingredients and second baking sheet. Cover and refrigerate at least one hour. Preheat oven to 400 degrees. Beforebakin g, lightly brush tops and edges with lightly beaten eggyolk. Bake 20-25 minutes or until golden brown. Using pizza cutter or sharp knife, cut into 16 wedges .

• • • • *

Opportunity often roams around disguised as hard work.

Paitence is the ability to idle your motor when you feel like stripping your gears.

17 PICKLED FISH Dennis Dayton Father to active, Lionel Dayton fishfi llets onions 3 tsp. salt 1 /2 cup sugar 2 tsp. pickling spice 1 oz. white vinegar

Cut fish fillets in pieces for 1 qt. jars. Slice onions, make rings (dry fish on towel). Put layer of onion rings, layer of fish until jar is 3/4 full. Pour salt, sugar and pickling spice on top. Fill jar with white vinegar. Insert. knife or folk at side of jar to mix sugar, etc. Boil lids forat least 5 minutes. Seal. Must be refrigerated at all times. Shake 1st and 2nd and 3rd day if necessary to make sure everything is dissolves. Eat after 5th day.

SALSA SAUCE Becky Converse Mother of alumnus, Ken Converse

2 qts. ripe tomatoes (ch opped) 2 cans (4 oz.) mild green chilies (chopped) 1/2 can (4 oz.) med. Jalopena peppers (chopped) 3 red onion (chopped) 1/2 cup brown sugar 1 cup vinegar 4 Thlsp.cornstarch (mix in water) 3 Thlsp. salt

Boil all ingredients together until thick. Seal in pint jars.

STUFFED MUSHROOMS Patrick T. Hansen Serves 6-12, 8"x 1 O" Alumnus large mushrooms butter or olive oil game sausage, cooked and crumbled bread crumbs Romano or Parmesan cheese garlic powder black pepper fresh parsley, chopped

This is a good recipe for leftover sausage because you don't need much to fillthe mushrooms. Remove steps from mushrooms and coarsely chop them. Wipe the mushroom caps with a damp paper towel to clean. Saute stems in butter or olive oil and add crumbled sausage. Add bread crumbs and cheese, sprinkle with garlic powder and black pepper. Blend in chopped parsley. Yo u should have a thick mixture like stuffing. Stuffth e·mushrooms and bake in 375 degrees for 20 min­ utes. * * * • *

One good thing about middle age spread - it brings people closer together.

18 , Bevera1:es

APPLE ORCHARD PUNCH Roger Tilberg Serves 20 Charter member and alumnus

1 (32 oz.) bottle apple juice chilled 1 (12 oz.) can frozen cranberry cocktail concentrate I cup orange juice 1 1/2 qt. ginger ale, chilled

Mix juices, slowly add ginger ale.

EASY WINTER PUNCH Carol Jones Alumnus, Little Sister orange juice pineapple juice lemonade

Mix equal amounts of the above ingredients. Serve warm.

HAWAIIAN COCONUT NOG Gary Lemme 1 quart Father of active, Carl Lemme

1 (8.5 oz) can cream of coconut 1 (13 oz) can evaporated milk 1 cup cola 1/2 tsp. vanilla flavoring 1 cup sugar 4 eggs maraschino cherries ( optional)

Combine cream of coconut, evaporated milk, cola, vanilla, sugar and eggs in blender and blend until smooth. Chill until ready to serve. Garnish each serving with a cherry.

HOT CHOCOLATE MIX Eloise Falk Mother of active, Wade Falk 8 qt. box powdered milk 1 lb. box Nestle Quik 6 oz. jar CoffeeMa te 3/4 cup powdered sugar

Mix together. Store in Tupperware or ice cream bucket. To mix 1 cup of hot chocol ate, use 1/3 cup mix and 1 cup hot water.

19 HOT CHOCOLATE MIX Shirley and Ly nn Johnson Parents of alumnus, Michael Johnson

8 qt. box powdered milk 1 lb. box Nestle Quik 6 oz. jar Coffee Mate 3/4 cup powdered sugar dash of salt

Mix all ingredients and store in covered container. Use 1/3 cup hot chocolate mix to 1 cup hot water.

PUNCH Caroline Odenbrett Mother of alumni, Luke Odenbrett and Andrea (Odenbrett) Hogie

1 pkg. cherry Kool Aid 1 pkg. strawberry Kool Aid 2 cup sugar 3 qts. water 6 oz. frozen orange juice 6 oz. frozen lemonade 1 qt. 7Up

Mix the first six ingredients together in a large container. Just before serving, add the 7Up.

DILL VEGETABLE DIP Jeanine Vandendriessche · Wife of charter member, James and Mother of alumnus and active, Tim and Joe Vandendriessche

1 cup sour cream 1 cup Hellman's mayonnaise 2 tsp. Lawry's seasoned salt 2 tsp. dried minced onion 2 tsp. parsley flakes 2 tsp. dill weed

Mix all ingredients together and refrigerate. Is better to mix up a fewho urs before serving to allow flavors to blend. Note: This recipe can be made into a low fat dip by using lowfat or no fat sour cream and mayonnaise. • • • • •

Charity begins at home, and goes to college 18 years later.

We learn from our mistakes. Most of us never lack for study material.

20 RED, GREEN AND WHITE DIP Claudette Reichert Mother of alumnus, Chris Reichert

Equal amounts of (about 2 cups each): Picante sauce Guacamole sour cream

In a clear plastic bowl, layer each ingredient. Serve with your favorite tortilla chips.

To make your own guacamole: 2 large avocados, peeled, seeded and mashed 2 tsp. lemon juice 1/2 tsp. salt ( or 1/4 tsp. salt and 1/4 tsp. garlic salt) 3-4 Thlsp. picante or salsa sauce

Mix well together and chill.

VELVEETA HAMBURGERDIP Sheryl Oliver (Roos) 3 cups Alumnus, Little Sister

1 lb. Ve lveeta cheese 1 lb. hamburger 1 can (10 oz) Rotel diced tomatoes and green chilies

Brown hamburger, drain. Melt Ve lveeta and tomatoes over low heat in saucepan or in microwave (high for 3-5 min.), stirring halfway through. Add hamburger. Serve hot with chips or vegetable dippers. This is great over baked potatoes as a topper. Easily increased to serve more people . • • • • •

Coming together is a beginning; keeping together is progress; working together is success.

Diplomacy is the art of letting someone else have your way.

Don't place too much confidence- in the man who boasts of being as honoest as the day is long. Wa it until you meet him at night.

Monday is the best cure forin somnia

21 Notes

22 Breads BANANA BREAD Bev Heylens 4 baby aluminum pans , Mother of alumnus, John Heylens 2 small size pans or 1 bread size loaf pan

Combine in large mixing bowl: 1 3/4 cup flour 1 1/2 cup sugar 1 tsp. soda 1 tsp. salt Add: 2eggs 1/2 cup vegetable oil 1 tsp. vanilla 2-3 bananas (1 cup) 1/4 cup plus 1 Thlsp.butterm ilk 1 cup nuts ( optional)

Combine flour, sugar, soda and salt in large mixing bowl. Set aside. Combine eggs, oil, buttermilk, vanilla in the small mixer bowl (mix as you add). Return large mixer bowl to stand and add this mixture to the flour and sugar mixture and only mix until all is moistened. Fold in chopped nuts. Put into desired size pans. Bake in 325 degree oven for 1 hour (test with toothpick) as size of pan makes a difference as to how long one bakes. Bake in loaf pan for 1 hour and 20 minutes.

BANANA NUT BREAD Rebecca Helget bread loaf pan Wife of alumnus, Rick Helget

1 cup sugar 1/2 cup butter 2eggs 1 tsp. soda 2 cup flour 1/2 cup walnuts 3 small bananas ( mashed) 1 tsp. vanilla

Cream sugar and butter. Add eggs, beat well. Add dry ingredients, bananas, nuts and vanilla. Bake in greased and floured loaf pan 1 hour in slow oven (325 de­ grees).

BANANA NUT BREAD Brenda Tibbetts 1 loaf or 4 mini-loaves Aunt of actives, Paul and Chad Hoffer l /2 cup margarine 2 cup flour 1 cup sugar 1 tsp. baking powder 2eggs 1 /4 tsp. salt 1/2 cup milk 1 cup chopped pecans 1 1/2 cup mashed bananas (4 medium) 1 1/2 tsp. vanilla

Combine milk and mashed bananas. Set aside. Cream margarine, sugar and eggs. Add banana mixture and dry ingredients alternately to creamed mixture. Bake in loaf pan in 325 degree oven for60 minutes. If mini loaf pans, bake 35-45 minutes. 23 CARAMEL ROLLS Teresa Kohls Serves 8-16, 9x9 pan Wife of alumnus, Daniel Kohls

I loaf frozen bread dough 4 Tblsp. butter 1/2 cup brown sugar 1 tsp. water 2 Thlsp. dark c�rn syrup cinnamon

Let dough rise until double. Roll out to 16"x12". Grease 9"x9" pan with I Tblsp. butter. Combine 2 Thlsp. melted butter, 1/4 cup brown sugar, water, and com syrup. Spread in pan. Brush rolled out dough with 1 Tblsp. butter and sprinkle with 1/4 cup brown sugar and cinnamon. Roll up, starting on the long side. Cut into 16 pieces. Bake at 375 degrees for 25-30 minutes. Cool 1 minute. Tum out of pan, upside down to cool.

CARAMEL ROLLS "PULLS-APARTS" Andrea (Prouty) Roths Serves 15-20, 9x13 pan Alumnus, Little Sister

2 frozen bread loaves 3/4 cup butter or margarine 1 cup brown sugar 2 small pkg. regular vanilla pudding 2 Thlsp. milk (not instant) cinnamon to taste

Grease 9x13 pan. Place 2 frozen bread loaves in pan, let thaw and rise overnight. Break 1 loaf into bite-size pieces in pan. Melt butter or margarine. Mix in brown sugar, regular vanilla pudding mix, milk and cinnamon. Pour over dough. Break second loaf over first layer. Let rise 2-3 hours. Bake at 350 degrees for25 -30 minutes. Dump onto wa x paper carefully, pour· caramel from pan over rolls.

COCONUT SHORTBREAD Terry Lemme ungreased cookie sheet Mother of active, Carl Lemme

1/2 lb. butter 1/2 cup sugar 1 tsp. vanilla 2 cup flour 1 pkg. (4 oz.) coconut

Cream butter, sugar and vanilla. Add flour and mix. Add coconut and mix well. Shape into 2 rolls in wa x paper. Chill. Slice 1/4 inch thick slices. Bake at 300 degrees for 25 minutes or until golden.

* * * * *

A mother's patience is like a tube of toothpaste - it's never quite all gone.

24 MORNING GLORY MUFFINS Deb Debates muffintins FarmHouse Housemother

1/2 cup raisins, soak in hot water 15-20 minutes

Combine: 2 cup flour 1 cup sugar 2 tsp. soda 2 tsp. cinnamon 1/2 tsp. slat

Stir in: drained raisins 1/2 cup coconut 1 large tart apple, peel and grate 2 cup grated carrots 1/2 cup almonds or walnuts, chopped

Beat together: 3 eggs 2/3 cup oil 2 tsp. vanilla

· Stir egg mixture into flour mixture to blend. Fill ins. Bake at 350 degrees about 20 minutes. Makes 15 large or 24 small muffins.

NO FA IL BUNS Virginia McCone Mother of active, Benton McCone

7 tsp. yeast or 3 pkg. in 2 cups warm water 1 cup white sugar 2 cups milk, scalded 4 tsp. salt 1 cup oleo 12-13 cup flour 3 eggs

Test yeast in lukewarm water (2 cups), add tsp. sugar. Scald milk and cool. Add sugar, oleo, salt, and yeast mixture. Be careful of temperature, don't kill the yeast. Beat 3 eggs and add to mixture. Work in 12-13 cups flour. Let rise once. Punch down and knead. Let rise again. Shape in buns, put in pans. Bake 350 degrees for 30-35 minutes. * * * * *

Yo u can't change the past, but you can ruin a perfectly good present by worrying about the future.

Few things have a shorter life than a clean garage.

25 OUT OF THIS WORLD ROLLS Mary Beth Hoffman Serves 30, 9x 13 pan Wife of alumnus, Colin Hoffman

2 pkg. active dry yeast 2 tsp. salt 1 /4 cup warm yeast 3 eggs, well beaten 1/2 cup shortening 1 /2 cup sugar 1 cup warm water 4 1/2 cup flour

Soften yeast in the 1/4 cup warm water. Combine eggs, shortening, sugar, the softened yeast, warm water, salt, and 2 1/2 cups flour. Beat until smooth. Add remaining flour to make a soft dough. Cover and allow to rise until double. Punch down and place the dough, covered with saran wrap loosely and a dish towel, in the refrigerator overnight. Three hours before baking, remove the dough from refrigerator. Shape your dough into buns (will need to add some flour to work the dough). Place on baking sheets. Cover and allow to rise for3 hours. Bake at 400 degrees 12-15 minutes.

OVERNIGHT BUNS Don Zilverberg makes 4 1 /2 dozen buns Alumnus

1 Tblsp. yeast 1 cup warm water 1 tsp. sugar 2 cup warm water 1 cup oil 1 cup sugar (scant) 1 tsp. salt 1 egg 8-9 cup bread flour

Start at 5:00 p.m. Mix first 3 ingredients. Set aside. Put water, oil, sugar, salt, 4 cups flour, and 1 egg in large bowl. Stir. Add yeast mixture. Stir. Gradually add enough remaining flour to make elastic dough. Knead 8-10 minutes. Put dough in large greased bowl. Punch down every hour until 9:30 p.m. Shape into buns, place them on greased cookie sheets. Leave uncovered overnight. Bake at 350 degrees immediately in the morning for 15-20 minutes.

OVERNITE ROLLS Mindy (Gabriel) Metzger Makes 48-52 buns, cookie sheets Alumnus, Little Sister

4 cup warm water 1 pkg. yeast 3 eggs, beaten 1 cup salad oil 1 1/2 cup sugar 3 tsp. baking powder 1 Tblsp. salt 12-13 cup flour

Mix ingredients around 5:00 p.m. Cover. Put on cookie sheets around 9:00p.m. and press dough real flat. Cover with dish towels. Bake in morning at 350 degrees for 15-20 minutes. Makes 48-52 buns. Note: coat hands with flour when shaping the dough into buns, and place on greased cookie sheets. 26 POPPY SEED BREAD Jacque Heckathorn 1 or 2 loaves Mother of active, Chad Heckathorn 1 large or 2 small bread pans

1 pkg yellow cake mix 3 eggs 1/4 cup poppy seed 1/3 cup oil 1 pkg. yellow cake mix with pudding 1 cup hot water

With mixer beat all ingredients 4 minutes. Pour into greased pan or pans. Bake 30-40 minutes at 350 degrees or until toothpick stuck into center comes out clean.

POPPYSEED BREAD Linda Prairie 9x5x3 pan Mother of active, Doug Prairie

3 cup flour 1 cup plus 2 Thlsp. oil 2 1/2 cup sugar 2 Thlsp. poppyseed 1 tsp. salt 1 1/2 tsp. vanilla 1 1/2 tsp. baking powder 1 1/2 tsp. almond flavoring 3 eggs 1 1/2 cup milk

Mix all ingredients. Pour into 2 greased and floured bread pans (9x5x3). Bake at 325 degrees for 1 hour. Cook in pans for 10 minutes. Freezes well.

PUMPKINBR EAD Judy Kingery 2 loaves of bread, regular loaf pans Mother of alumnus, Paul Kingery

2/3 cup vegetable oil 2 tsp. baking soda 3 cup sugar 1 tsp. cinnamon 4eggs 2/3 cup water 1 (15 oz) can pumpkin 3 1/3 cup flour 1 1/2 tsp. salt 1 /2 tsp. baking powder

Beat sugar, vegetable oil and eggs until well blended. Add pumpkin, salt, baking powder, soda, and cinnamon. Add flouralt ernately with water, beating constantly. Bake in 2 loaf pans, well greased and lightly floured. Bake at 375 degrees for30 minutes, then 350 degrees another 15 minutes or until done. You can use an addi­ tional small loaf pan, making three smaller loaves instead of two large ones. Bak­ ing time would be reduced somewhat.

• ·* ••* ·

Anger never lacks for a reason, but it's seldom a good one.

27 SWEET BUNS Mrs. Gerrit Delong 15 1/2x10 1/2 pan Mother of alumnus, Miles Delong

2 tsp. sugar 2 eggs, beaten 1/2 cup warm water 1 Thlsp. oil 2 pkg. yeast 5 1/2 cup flour (about)

1/2 cup sugar 2 tsp. salt 1 cup warm water

Combine first 3 ingredient, let set 5 minutes. Add rest of ingredients and mix. Let set in large greased bowl until doubled, punch down and let rise again. Then punch down and make into buns. Letrise and bake at 325 degrees for approxi­ mately 20 minutes or until lightly browned.

SWEET DOUGH BUTTERHORNS Mrs. Leonard Zuehlke Makes 5-6 doz. Mother of alumni, Roger and Kent Zuehlke

2 cups lukewarm milk 1/2 cup sugar 1 tsp. salt

2 pkgs. dry yeast 2 eggs 1 /2 cup soft shortening (butter or margarine) 7-7 1/2 cup flour

Mix together milk, sugar and salt. Soak 2 pkgs dry yeast in 1 /2 cup lukewarm water. Stir until yeast is dissolved. Stir in beaten eggs and soft shortening. Add 7- 7 1/2 cups flour. Mix in first with spoon, then by hand. Add flour in two addi­ tions, using amount to make it easy to handle. Knead dough. Let rise. Knead again. After second rising, divide dough. Roll dough in a circle approximately 12 inches in diameter and about 1/4 inch thick. Spread with soft butter, cut into pie­ shaped pieces. Beginning at wide edge, roll up. Place on pan with point under­ neath. Bake in medium oven at 350 degrees for 12-15 minutes.

* * * * *

Politeness is an inexpensive way of making friends.

Ulcers are what you get from mountain climbing over molehills.

Change is inevitable - except from a wending machine.

28 WILD RICE BREAD Tw ila Va nHal 2 - 12 slice loaves Mother of active, Justin Va nHal 2 cookie sheets or 2 French bread pans

1/2 cup uncooked wild rice 1 pkg. hot roll mix 1 cup water ( 120- 130 degrees) 2 Tblsp. oil 2 Thlsp. molasses 1 egg 1 tsp. water

Cook wild rice to desired doneness. Cool. Lightly grease 2 cookie sheets or 2 French bread pans or baguette pan. In large bowl, combine flour mixture with yeast from foil packet; blend well. Stir in cooked rice, hot water, oil and molasses until dough turns away fromsides of bowl. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes until smooth, sprinkling additional flour over surface to reduce stickiness. Cover dough with large bowl; let rest 5 minutes. Divide dough in half. Shape each half into a 12 inch long loaf. Place each loaf in greased cookie sheet. In small bowl, combine egg and water. Mix until foamy. Lightly brush each loaf with egg mixture. Cover loosely with greased · plastic wrap. Let rise 30 minutes or until doubled in size. Heat oven to 350 de­ grees. Brush each loaf again with egg mixture. Bake for 20-25 minutes or until golden brown.

ZUCCHINI BREAD Jacque Heckathorn 2 loaf bread pans Mother of active, Chad Heckathorn

1 cup salad oil 3 cup flour 3 eggs 1 tsp. soda 2 cup sugar 1 tsp. salt 2 cup grated zucchini 3 tsp. cinnamon 2 tsp. vanilla 1 cup nuts, chopped (walnuts)

Topping; 1/2 cup white sugar 1 Thlsp. oleo 1 Thlsp. cinnamon

In large mixing bowl, beat oil, eggs and sugar until creamy. Add zucchini, vanilla, flour, soda, salt, cinnamon and chopped walnuts. Pour into 2 greased bread pans. Top with sugar, oleo and cinnamon which has been mixed together. Bake at 325 degrees one hour or until toothpick inserted into center comes out clean.

29 Notes ------

30 Casseroles, Sandwiches, s·oups

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,.. •...• 'ii: -... Casseroles

APPLESAUCE MEATBALLS Norma Erickson Serves 12, 9x 13 pan Mother of alumnus, Gary Erickson

1 lb. ground beef 1 egg, beaten 1 /2 cup thick applesauce 1/2 cup fine bread crumbs 1/2 cup chopped onion 1/2 tsp. salt

Sauce: 1/4 cup catsup 2 Thlsp. brown sugar 1/4 cup water

Mix first 6 ingredients very well. Form into large balls. Roll in flour. Brown in small amount of shortening. Place in 9x13 pan. Mix the catsup, brown sugar and water and pour over meatballs. Bake in 350 degree oven.

BAKED SPAGHETTI Patricia Pals Serves 6-12, 9x 13 pan Mother of alumnus, Thad Pals

1 cup chopped onion t can (2 1/4 oz) sliced ripe olives, drained 1 cup chopped green pepper 2 tsp. oregano 1 Thlsp. oleo or butter 1 lb. ground beef, brown and drained 1 can (28 oz.) tomatoes with liquid, cut up 12 oz. spaghetti, cooked and drained 2 cup (8 oz) shredded cheddar cheese 1/4 cup water 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted 1 can mushrooms ( 4 oz.) drained, cut up 1 /4 cup grated Parmesan cheese

Saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef and simmer uncovered for IO minutes. Place 1/2 of spaghetti in greased 9x 13 pan. To p with half of vegetable mixture. Sprinkle with t cup cheddar cheese. Repeat layers. Mix soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 30-35 minutes or until heated through.

* * * * *

If you think you can't, you are probably right.

31 . BAKED SPAGHETTI Karyn Weber Serves 12, 9x 13 pan Wife of alumnus, Craig Weber

1 cup chopped onion 1 cup chopped green pepper 1 Thlsp. butter or margarine 1 can (28 oz.) tomatoes and liquid, cut up 1 can (4 oz.) mushroom stems and pieces, drained I can (2 1 /4 oz.) sliced ripe olives, drained 2 tsp. dried oregano 1 lb. ground beef, browned and drained 2 cup (8 oz.) shredded cheddar cheese 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted 1 /4 cup water 1 /4 cup grated Parmesan cheese 12 oz. spaghetti, cooked and drained

In large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9x2" baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with parmesan cheese. Bake, uncovered at 350 degrees for 30-35 minutes or until heated through.

BAKED STEAK To m Remmele Serves 6-8, 9x J 3 pan Alumnus

2 lbs. round steak, 1" thick 1 /4 lb. butter or margarine 1 can mushrooms, undrained (4 oz.) 1 envelope dry onion soup mix

Cut steak to serv ing size pieces. Can pound in a bit of flourif desired. Place pieces in baking dish, one layer. Spread margarine on meat. Add mushrooms and sprinkle with the soup mix. Cover with foil. Bake about 2 hours at 325 degrees. Can be layered in crock pot and cooked on high 4-6 hours or on low fora longer time.

BEEF AND BISCUIT BAKE Shirley and Ly nn Johnson baking dish Parents of alumnus, Michael Johnson

1 lb. ground beef 1 /2 tsp. on ion salt 1 can tomato soup 1 can vegetable soup 1 tuhe buttermilk biscuits

Brown hamburger in skillet. Drain. Add onion, tomato and vegetable soup. Bring to boil and pour into baking dish. To p with buttermilk biscuits. Bake at 425 degrees for 15-20 minutes. 32 BEEF NOODLE BAKE Jacque Heckathorn Serves 6-8, 2 qt. casserole Mother of active, Chad Heckathorn

1 lb. beef cubes or 1 lb ground beef 1/2 tsp. pepper 1 (2 oz.) can mushrooms, drained I (15 oz.) tomato sauce 1 clove garlic, crushed 8 oz. uncooked wide noodles 1 tsp. salt 4 green onions 1 (8 oz.) cream cheese or cottage cheese 1 cup sour cream 1 /2 cup grated cheddar cheese 2 tsp. sugar

Brown meat and drain. Simmer mushrooms, garlic, salt, pepper, tomato sauce. Combine onions, cream cheese (or cottage), sour cream. Mix with uncooked noodles and put in 2 qt. casserole. Top with cheddar cheese. Bake 30 minutes at 350 degrees. Can be put in refrigerator and baked next day. If chilled, bake 50 minutes at 350 degrees.

BEEF STROGANOFF Leah Gath Serves 8-10 Cousin of actives, Paul and Chad Hoffer

2 1/2 lb. beef tenderloin or sirloin steak, cubed 1/4 lb. butter 1 large can mushrooms 1/2 cup onion, minced salt, pepper, Accent, paprika 1 small clove garlic, minced 1 can water chestnuts, sliced 1 can condensed beef broth (bouillon) 1 can cream of chicken soup 2 cups sour cream

Melt butter in fry pan. Sa ute mushrooms and onions. Cook until tender. Rem ove from pan. In same skillet, brown meat. Add broth and seasonings. Cover and simmer 15 minutes. Add mushrooms, onions, water chestnuts and soup. Simmer 3 hours. Add sour cream. Do not boil. Serve over rice or noodles. * * * * *

Trouble almost always starts out being fun.

The mind is like a parachute - it only works if it is open. - If you have spare time, somebody will be glad to use it for you.

33 BRUNCH PIZZA Julie Biehl Serves 10- 12, 14 inch pizza pan Alumnus, Little Sister

Crust: 1 (24 oz.) pkg shredded hashhrowns, thawed 1 egg

Egg topping: 7 eggs 1/2 cup milk 1 1 /2 cup shredded cheddar cheese

Optional Ingredients: chopped onions chopped green peppers sliced mushrooms bacon, cooked and crumbled chopped ham

Preheat oven to 400 degrees. Combine potatoes and one egg. Spread potatoes on 14 inch pizza pan. Pat down with back of spoon. Bake for 20 minutes. Whisk eggs and milk. Place in microwave and cook on high for3 minutes or until eggs are completely cooked. Stir. Spread cooked eggs evenly over baked potato crust. To p with optional ingredients. Sprinkle with cheese and bake fora n additional 10 minutes. Cut into wedges.

BURRITOS Carol and Bob Hanse n Serves 8-9, 9x 13 pan, greased Parents of alumnus, Troy Hansen

2 lb. hamburger 1 pkg. taco seasoning 1 can refried beans 1 jar salsa lettuce tomatoes cheddar cheese 12 oz. sour cream 1 can cream of mushroom soup large floured soft tortilla shells onions (if desired)

Fry hamburger, add beans and taco seasoning. Mix cream of mushroom soup and sour cream and spread on thin layer on the bottom of 9x i 3 pan. Save remainder of cream soup for the top. Place hamburger ingredients in tortilla shells. Put cut-up lettuce, tomatoes, and shredded cheese on top of ingredients in shell. Roll up and place side by side in 9x 13 pan. Spread remainder of sour cream and soup mixture over top. Pour sa lsa over top and sprinkle cheese over top. Bake 350 degrees until cheese melts (20-30 minutes). De licious! !!

34 CARROT HOT DISH Twila Tihbetts medium casserole Aunt of actives, Paul and Chad Hoffer

2 lbs. carrots I medium onion 2 Thlsp. oleo I can cream of celery soup 1 cup shredded cheese 1 box Stove To p Dressing

Cook sliced carrots (circles). Saute onions in oleo. Add carrots, soup and cheese. Pour into casserole and top with dressing mixed according to package. Bake at 350 degrees for 1 hour.

CHEESE HAM BAKE Kathleen Fleming Serves 12, 9x13 pan Mother of alumnus, Eric Fleming

16 slices white bread 1/2 cup crushed corn flakes 8 ham slices 1 /3 cup butter 8 slices American cheese 6 eggs 3 cup milk 1 /2 tsp. salt 1 /2 tsp. dry mustard

Remove crust from bread and lay 8 slices in greased 9x13 pan. Top with ham and cheese slices and remaining 8 slices of bread. Beat 6 eggs and add remainder of ingredients. Pour over bread mix. Refrigerate overnight and take out 1/2 hour before baking. To p with crushed corn flakes and melted butter. Bake at 350 degrees for 1 hour.

CHEESE-D-RITOS Leah Gath Serves 10, 9x 13 pan Cousin of actives, Paul and Chad Hoffer

1 lb. can refried beans 1/2 tsp. ground cumin 1/4 tsp. garlic powder 1 cup shredded Monterey Jack cheese

Melt above ingredients in microwave until bubbly.

1 1/2 lbs. hamburger, browned and drained Add 2 cans green chili salsa and boil. Let simmer u�til thickens and the liquid is gone.

Spread bean mixture on flour tortilla. Spread hamburger over that. Lightly roll tortilla and place seam down in 9x 13 pan. Sprinkle Colby cheese and 2 cans green chili salsa on top. Bake at 350 degrees until bubbly. Sprinkle cubed tomato and chopped green onion on top. Serve with shredded lettuce, guacomole and sour cream on the side. 35 CHICKEN BREAST CASSEROLE Mrs. Paul Madison Serves 4, 9x13 pan Mother of alumnus, Jeff Madison 4 chicken breasts 8 strips bacon dried beef 1 cup sour cream 1 can cream of chicken soup Wrap 2 strips bacon around each piece of chicken. Grease 9x 13 pan and line with pieces of dried beef. Lay chicken breasts over dried beef. Mix 1 cup sour cream and 1 can cream of chicken soup. Pour over chicken. Bake uncovered at 275 degrees for 2 1/2 to 3 hours.

CHICKEN CASSEROLE Leah Gath Serves 8, 2 qt. casserole Cousin of actives, Paul and Chad Hoffer 1 can cream of mushroom soup 1 1/2 cups chicken broth 3 green on ions 1 cup cheddar cheese, shredded 1 pkg. herbal stuffing mix (croutons) 3 cups egg noodles 2 Tblsp. butter 1 whole chicken or 3 boneless chicken breasts (or I bag Schwan's diced chicken) Herbal stuffing mix: Melt 1 /2 stick butter and 1/2 the stuffing mix fortopping. Cook egg noodles, drain, and add 2 Tblsp. butter. Cook chicken, remove meat from bones or use boneless chicken, chopped. Mix in bowl the first fouringredi­ ents. In 2 qt. casserole dish, place cooked noodles on bottom. Next put chicken atop the noodles. Pour mixture of soup, broth, onions and cheese over noodles. Top with herbal stuffing mix. Bake at 350 degrees for 25 minutes or until heated through.

CHICKEN CORDON BLEU Mrs. Cyril Gengler Serves 6 Mother of active, Eric Gengler 6 med. whole chicken breasts, skinned and boned 1 pkg. (8 oz.) sl iced Swiss cheese 1 pkg. (8 oz.) sliced cooked ham 3 Thlsp. fl our 1 tsp. paprika 1 chicken bouillon cube 6 Tblsp. butter . I Tblsp. cornstarch 1/2 cup dry white wine 1 cup whipping cream Spread chick!!n breasts flat; fold cheese and ham slices to fit on top, then fo ld breasts over fil ling and fasten edges with toothpicks. On wax paper mix flour and paprika; use mix ture to coat chicken pieces. In a 12-inch skillet over medium heat, cook chicken in hot butter until browned on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork-tender. Remove from skillet; re move toothpicks. In a cup, blend cornstarch and cream until smooth� gradually stir into skillet. Cook, stirring, until thickened; serve over chicken.

36 CHICKEN ENCHILADA Sandee Rettke Serves 4-6, 9x 13 pan Mother of active, Ryan Rettke 1 can cream of chicken soup 1 /2 cup sour cream 1 /2 cup diced green chilies 1 /2 cup chopped onion 1 /2 cup grated cheddar cheese I /2 cup grated Monterey Jack cheese 3 cups cooked chicken 4-5 large tortillas Mix chicken soup, sour cream, green chilies and chopped onions together. Save out I /2 cup. Spoon into tortilla shells. Fold and roll. Place in a buttered 9x 13 pan. Add 1 /4 cup milk to the 1/2 cup sauce. Pour over top. Sprinkle w ith grated cheese. Bake at 375 degrees for30-40 minutes.

CHICKEN HOTDISH Becky Converse Serves 6-8, 8x 10 cake pan Mother of alumnus, Ken Converse 2 cups cooked and cubed chicken 2 cups sliced celery 1 cup Minute Rice 2 cans creamed chicken soup 1 cup mayonnaise 2 Thlsp. dried onion · 2 cups crushed corn flakes 1 cup slivered almonds 1 /2 cup butter Put chicken, celery, rice and onion in baking pan and mix. M ix soup and mayo together and pour over top of chicken. Saute butter and corn flakes and put on top. Bake at 350 degrees for 40-60 minutes.

CHICKEN OR TURKEY POTPIE Rochel le Odenbrett Serves 6, 1 2x7 l/2x2 baking dish Wife of alumnus, Luke Odenbrett Pastry for double crust pie 1 /8 tsp. pepper 1/2 cup chopped onion, medium 2 cups chicken broth (or bouillon granules) 1 /4 cup margarine 3/4 cup milk I /3 cup all-purpose flour 3 cups cubed, cooked chicken or turkey 1 /2 tsp. salt 1 /2 tsp. crushed thyme I ( 10 oz.) pkg. frozen peas and carrots. Prepare the pastry as directed and set aside. In a saucepan cook onion in marga­ rine or butter until tender. Stir in flour, salt, thyme, and pepper. Add chicken broth and milk all at once. Cook and stir till thickened and bubbly. Stir in peas and carrots, chicken or turkey, and heat till bubbly. Transfer mixture to baking dish. Place pastry over chicken mixture. Fold under edges, crimp edges of pastry with fork. Brush pastry with small amount of milk. Cut slices into pastry. Bake at 375 degrees for30 minutes or until pastry is golden brown. This is also good over biscuits (just omit the pastry crust and cook chicken mixture over low heat until peas/carrots are· tender). 37 CHICKEN HOTDISH (OR TURKEY) Bev Wolles Serves 10, 9x 13 pan Mother of alumni, Dave, Tim and Cathy Wolles

7-8 cups bread crumbs 2 stalks celery 1 small onion 1 /2 tsp. baking powder 1 tsp. poultry seasoning Season with salt, pepper, sage Mix above ingredients.

Mix and pour over bread crumbs: 2 beaten eggs 2 cups milk 1/2 cup Crisco oil

Spread 1/2 mixture in 9x13 cake pan. Add 3-4 cups cooked cubed chicken or turkey. Add remaining bread crumbs. Mix 1 can of chicken soup with 1 1/2 cups chicken broth. Pour over all. Bake at 350 degrees for I to 1 1/2 hours.

CHILE RELLENOS CASSEROLE Myrna Buckles Serves 4, 1 0x6x2 pan Wife of alumnus, Dan Buckles

1 lb. ground beef 1 1/2 cups (6 oz.) shredded cheddar cheese 1/2 cup chopped onion 4 eggs, beaten 1 /2 tsp. salt 1 /4 tsp. pepper 1 1 /2 cup milk 1/4 cup flour 1 /4 tsp. salt dash of pepper 2 (4 oz.) cans green chilies drained and cut in half 1 /8 tsp. hot sauce (tobasco)

Brown beef, onion, salt, and pepper. Drain. Layer half each of green chiles and cheese in lightly greased 10x6x2 baking dish. To p with meat. Sprinkle with re­ maining cheese and chiles. Combine remaining ingredients, stirring well. Pour over casserole. Bake uncovered at 350 degrees for45 -50 minutes or until set. Let stand 5 minutes before serving.

CHILI BEEF LOAF Marge Rang Serves 6-8, loaf pan Current Housecook

2 lbs. ground beef 1/4 tsp. dry mustard 1 onion I tsp. Worcestershire sauce 1 tsp. chili powder 2 eggs 2 tsp. salt 2 cups cracker crumbs I /2 tsp. pepper 1 1/4 cups tomato juice Mix all ingredients together and bake in a loaf pan at 375 degrees for 1 hour. 38 CHINESE HOTDISH Erick Fleming Serves 6-8, 9x 13 pan Alumnus I 1/2 lb. ground beef. 1/2 lb. Ve lveeta cheese, cubed I cup chopped celery 1 can mushroom soup 1 onion, chopped I cup milk 1/2 tsp. salt 2 tsp. soy sauce 6 oz. pkg. noodles 1/2 cup Chow Mein noodles 3/4 cup stuffed olives Brown beef. Add onion, celery, cheese, soup, milk, soy sauce, cheese and olives. Blend with cooked noodles. Bake at 350 degrees for25 minutes uncovered. Add Chow Mein noodles and bake 20 minutes more. Serve with soy sauce.

BLINTZES Dorothy Hoffman Makes 12-14 large blintzes, 7-8" crepe pan Mother of alumnus, Colin Hoffman Blintzes are crepes folded in a particular way and fried in butter and oil just before serving. 3 eggs 1 1/4 cups milk 2 Thlsp. melted butter 1/2 tsp. salt 1 cup all-purpose (or whole wheat pastry) flour For frying: 3 Thlspbutter 1 Thlsp.sala d oil Place first five ingredients in blender in the order they are listed. Cover and blend at high speed 20-30 seconds. Scrape down sides of container. Blend 5-10 seconds more. Cook blintzes in 7" or 8" crepe pan. Spray crepe pan liberally with no-stick spray. Heat pan on burner and add 1/2 tsp. butter for first blintz only. The crepe pan is of correct temperature when the batter sizzles when poured in the pan. Pour about 3 Thlsp. batter in pan and quickly tilt the pan so the batter covers the entire bottom of the pan. Use only enough batter to thinly coat the bottom of the pan. The blintze is ready to turn when it begins to set and crisp around the edges. Loosen with spatula or knife, pick up the blintze with your fingers and flip it over (or use a spatula). If it tears it may not be cooked enough; cook it a few seconds longer and try again. Turn blintzes out on a dish towel and bake until all batter is used. This makes 12 to 14 large blintzes. Fill and Roll blintzes. When ready to serve, saute the rolled blintzes approxi­ mately 2 to 3 minutes on each side until golden in the butter and margarine. How to folda blintze: Place filling in botom third of circle, foldbottom one-third flap up to center. Then foldsides to center, but do not touch each side together (leave about 1-2" apart). Fill blintze and foldtop flap down to center. Should look like an envelope.

39 Blintzes are quick and easy and a good "make ahead" dish. I fillhalf of the blintzes with a hamburger filled for 1 meal and the other half with apple/cheese fi lling for dessert at another meal. Or use any filling desired. The apple/cheese blintzes are a hit with men!

BEEF BLINTZES Dorothy Hoffman Serves 8 Mother of alumnus, Colin Hoffman 8 crepes or blintzes 1/2 lb. lean ground beef 1 Thlsp. butter or oil 1 small onion fi nely chopped 1 /3 cup water 1 tsp. prepared mustard 1 Thlsp. Worcestershire sauce 3 Tblsp. sour cream salt and pepper to taste For frying: 3 Thlsp. butter 1 Tblsp. cooking oil Make crepes or blintzes and set aside. Brown meat in skillet, crumble and drain. Set aside. Melt butter in sauce pan and saute onions over low heat for3 or 4 minutes, add 1/3 cup water and cook until water evaporates and onion is tender. Add meat and rest of ingredients. Fill and roll blintze according to above instruc­ tions. When ready to serve, fry rolled blintzes in 3 Tblsp.bu tter and 1 Thlsp. salad oil until golden brown (about 2 or 3 minutes on each side). Drain on paper towel.

APPLE-CHEESE BLINTZES Dorothy Hoffman Serves 8 Mother of alumnus, Colin Hoffman 8 Blintzes or Crepes 2 Tblsp. butter 2 medium cooking apples, peeled and thinly sliced 3 Thlsp. brown sugar 1/2 cup water 1 /2 tsp. vanilla 1/4 tsp. cinnamon Melt butter in skillet. Add apples and saute 4 to 5 minutes until well glazed. Add remainder of ingredients and cook uncovered about ten minutes until water has evaporated and apples are tender. Set aside. Make cheese filling. Cheese Blintze Filling: 1 cup small curd cottage cheese 1/4 cup sour cream I (3 oz.) pkg cream cheese or Ricotta cheese 2 Thlsp. sugar grated lemon rind Put ingredients in blender and blend on high speed until creamy and smooth. Put 2 Thlspcheese filling on each blintze. Top with 2 Tblsp. apple filling. Fold and rollac cording to diagram. When ready to serve fry in 3 Tblsp. butter and 1 Tblsp. salad oil until golden brown, about 2 or 3 minutes on each side. Drain on paper towel and serve hot.

40 CHOP SUEY HOT DISH WITH CASHEWS Virginia Kra use Serves 6, 9x13 or 7x12 pan Mother of active, Joel Krause

I cup diced celery 1 cup diced onion 1 can cream of mushroom soup I can chop suey vegetables, drained 1 small can mushrooms 2 lbs. hamburger 1 can water cashews 2 1/2 cups Chow Mein noodles

Saute celery and onion, brown hamburger. Mix all ingredients together, and then add noodles. Sprinkle nuts on top. Place in 350 degree oven and bake 45 to 60 minutes.

CHOP SUEY HOTDISH Michelle (Moeller) Tidemann Serves 8-10 Alumnus, Little Sister, and wife to alumnus, Fred Tidemann large Dutch oven

1 can Chop Suey vegetables, drained 1 bag Chow Mein noodles 2 cans or 2 cooked chicken breasts, diced 1 large can lite-evaporated milk 1 can cream of mushroom soup 1 can cream of chicken soup I bag frozen peas

Mix all ingredients together, stirring well. Put into Dutch oven or casserole. Bake 45 minutes at 350 degrees.

CHOW MEIN Linda Prairie Mother of active, Doug Prairie

1 cup celery slices 1/2 env. dry onion soup mix 2 Tblsp. butter 2 1/2 cups diced, cooked turkey or chicken 2 cups chicken broth 1 can (4 oz.) sliced mushrooms 2 Tblsp. cornstarch 1 can (5 oz.) water chestnuts 1/4 cup water 1 can ( 1 lb.) bean sprouts 2 Tblsp. soy sauce 1/4 tsp. pepper I /2 tsp. salt enough rice to serve as base

In butter, saute celery and water chestnuts, about 2 minutes. Add broth, blend cornstarch with water and soy sauce, slowly stir into the broth. Add soup mix. Cook and stir until thick and clear. Stir in turkey or chicken, mushrooms, water chestnuts, and bean sprouts. Cook and stir until heated through. Serve over Chow Mein noodles or rice.

41 CINDY'S TAT ER TOT HOT DISH Mary Kay Novotny Serves I 0-12, 3 qt. casserole Mother of al umnus, Mark Novotny

1 lb. ground round large onion, diced 1 /4 cup green pepper, diced 1 can French style green beans I can cream of mushroom soup 1 can cream of celery soup I (2 lb.) pkg tater tots

Lightly grease 3 quart size casserole. Empty tater tots into casserole. Brown ground round, onion and green pepper, then place on top of tater tots. Top with green beans. Heat cream of mus hroom soup and cream of celery soup until warm, blend well. Pour on top of casserole. Salt and pepper lightly. Bake covered in 350 degree oven for 45 minutes to 1 hour.

COKE ROAST BEEF Marge Rang Serves 6, small roaster Current Housecook

3-4 lbs. meat 1 can cream of celery soup 1 pkg. onion soup mix 1 can mushrooms 1 /2 to I can Coke Classic salt and pepper

Put meat in roaster. Mix the rest of the ingredients and pour over the meat. Bake in a 325 degree oven for 2 1/2 to 3 hours. Makes its own gravy!

COTTAG E CHEESE HOTDISH Fayola G. Muchow Serves 6-8 Mother of al umni, Jeffand Jay Muchow Bx12 pan or 2 qt. round casserole

1 (8 oz.) pkg. noodles 1 cup dairy sour cream 2 Tb lsp. butter 1 tsp. salt 2 lbs. ground beef 1/2 cup chopped green onion 2 Thlsp. flour 2 cups tomato sauce 2 Thlsp. chopped green pepper 2 cups small curd cottage cheese 1/4 cup chopped ripe olives

Cook noodles and drain. Melt butter, brown meat, add tomato sauce, and flour. Simmer IO minutes. Mix cottage cheese, sour cream, salt, onion green pepper and ol ives. Place half of noodles in baking dish. Spread on the cottage cheese mi xture. Top with remaining half of noodles and ground beef mi xture. Bake 30-45 mi nutes at 350 degrees. This dish also freezes well.

42 CROCK POT HAMBURGER VEGETABLE DISH Linda Prairie Mother of active, Doug Prairie

4 cups sliced carrots 3 cups diced potatoes I lb. hamburger I on ion, cut up I /2 cup raw rice 1 can cream of chicken soup I can vegetable soup 1 soup can of water

Brown hamburger and onion. Put everything in crock pot and mix together. Cook on high at least 5 hours and then on low for 8 hours.

CROCK POTCHI CKEN Alice Vandendriessche Mother of charter member, James Grandmother of alumnus and active, Tim and Joe Vandendriessche

4 to 6 chicken breasts 6 oz. cream cheese 2 Tblsp. melted marg arine 1 (4 oz.) can mushrooms 2 Tblsp. dry Italian salad dressing mix 1 can mushroom soup I Tblsp. chopped onion

Brush chicken with margarine. Sprinkle with salt and pepper to taste. Place in crockpot. Sprinkle with salad dressing mix. Cook on lo w for 5 1/2 hours. Com­ bine soup, cream cheese, mushrooms and onion in sauce pan. Cook over low heat until well mixed and onion is tender, stirring frequently. Pour over chicken. Cook for 30 minutes or longer. Serve with wild rice, yams and green salad.

CROCK POT DUCK Twilla VanHal Crock Pot Mother of active, Justin VanHal duck or goose (wild) butter flour onion soup mix salt whipping cream pepper red wine, if desired

Cut duck or goose into bite size pieces. Marinate overnight in red wine or mari­ nade of your choice. Next morning drain and dredge in flour (salt and pepper added). Brown in butter. Place meat in crock pot. Mix whipping cream and onion soup mix, enough to cover meat in crockpot (1/2 pkg. onion soup for each 1/2 pt. whipping cream). Ad d 1/2 cup red wine if desired. Cover crock pot, cook on low all day.

43 DELUXE MEAT BALLS Rebecca Helget Makes 15 medium, cookie sheets Wife of alumnus, Rick Helget I lb. ground beef 1 cup soft bread crumbs I Thlsp. minced onion 1/4 tsp. salt I egg a little pepper Mix ingredients well.

Graze: 1 cup ketchup 4 Thlsp. brown sugar 2 Tblsp. vinegar 2 Thlsp. soy or Worcestershire sauce Prepare meat mixture and form into balls. Bake on cookie sheet in 350 degree oven until brown. Prepare glaze and pour over meatballs in a casserole dish and bake another 20 minutes.

EASY ...IMP OSSIBLE CHEESEBURGER PIE Colleen (Bamsey) Simon Serves 6 Alumnus, Little Sister, and wifeof alumnus, Brian Simon 4pie pans, 1 Ox1 1/2 I lb. ground beef 1 1/2 cups milk 1 1 /2 cups chopped onion 3 eggs 1 /2 tsp. salt 3/4 cup buttermilk pancake mix I /4 tsp. pepper 2 tomatoes, sliced I cup shredded cheddar or process American cheese ( 4 oz.) Grease pie plate. Cook and stir ground beef and onion over medium hea t until beef is brown, drain. Stir in salt and pepper. Spread in plate. Beat milk, eggs and baking mix until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes in 400 degree oven. Top with tomatoes, sprinkle with cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes longer. Cool 5 minutes. Great for lunch ...or ev en breakfast!

EASY CHICKEN CASSEROLE Linda Thaden Serves 6-8, 9x13 pan Wife of charter member, Ron Mother of alumnus, Scott Thaden

1 pkg. seasoned croutons I can cream of mushroom soup 1 can cream of chicken soup 2/3 cup milk 3 cups cooked chicken or turkey 2 eggs beaten 2 cups chicken both (or 2 cups boiling water and 2 chicken bouillon cubes) Grease pan. Place 1 /2 of seasoned croutons in bottom of pan. Add chicken, then combine soups with milk. Pour this over chicken and then top with remaining croutons. Combine eggs and broth. Pour ov er all and ba ke at 325 degrees uncov­ ered fpr 1 hour. Let stand 5-10 minutes beforecu tting. May add additional crou­ tons and chicken to recipe if desired. 44 EASY LASAGNA Diane Biehl Serves 8, 9x 13 pan Mother of alumni, Dave and Julie Biehl

2 lbs. hamburger I (8 oz.) pkg Mozzarella cheese 1/4 cup chopped onion 1 (8 oz.) can tomato sauce 1/2 tsp. oregano 1/2 tsp. salt 1 small carton cottage cheese 3/4 cup pizza quick 1 (8 oz.) pkg Martha Gooch mini-lasagna noodles

Brown hamburger and onions. Add tomato sauce and pizza quick. Add oregano and salt. Simmer a few minutes. Cook noodles in water and 1/4 cup of salad oil unt il tender. Drain and put in pan. Add meat sauce to noodles and mix together. Put mozzarella cheese on top. Cover with foil. Bake for 60 minutes at 350 de­ grees. Let set 15 minutes before serving.

EGG AND SAUSAGE CASSEROLE Caroline Odenbrett Se rves 12-15 Mother of alumni, Luke Odenbrett and Andrea (Odenbrett) Ho gie 9x13 pan

1 pkg. cheddar cheese flavored croutons (Browberry is best) 4 eggs 2 1/2 cu ps milk 2 lb. pork sausage 1 cup or more shredded cheddar cheese

Put cheese croutons in bottom of 9x 13 pan. Mix the eggs and milk together like a soup. Pour over the croutons and let set awhile until croutons absorb the liquid. Try and drain the sausage and put on top of casserole. Add the shredded cheese to the top. Refrigerate overnight or for several hours. Bake at 325 degrees for 30 minutes, covered. Then uncover and bake an additional 30 minutes. Let set a few minutes to set beforecu tting. You can make this ahead and freeze it. Take out the night before and bake in the morning. If I do this I add the shredded cheese when I bake.

EGGS AND HAM QUICHE LaVaye Dubro Serves 12, 9x13 pan Aunt of actives, Paul and Chad Hoffer

8-10 slices bread 1 lb. pre-cooked ham 1/2 lb. Velveeta cheese 3 eggs, beaten 2 cups milk I st ick margarine, melted 1 /2 tsp. dry mustard or 1 I /2 tsp. prepared mustard

Li ghtly grease the pan. In baking dish break up the bread an d ham in cubed size pieced. Mix. Then sprinkle with cubed cheese. Combine eggs, milk and mustard and pour over the bread and ham mixture. · Melt the margarine and pour over all this mixture. Cover and refrigerate overnight. Uncover and bake at 350 degrees for I hour. 45 ENCHILADA CASSEROLE Delores Hoffer Serves 12, 9x 13 pan Stepmother of actives, Paul and Chad Hoffer

2 med. onions, chopped 1 can kidney beans 2 Thlsp. oil 3 Thlsp.Ch ili powder 3 lhs. ground beef 1 tsp. cumin 1 /4 tsp. rosemary 2 tsp. salt I /4 tsp. oregano 1/2 tsp. pepper 3/4 lb. grated Monterey Jack cheese 2 cans tomato sauce I can ( 10 oz.) chili sauce 12 corn tortillas

Saute onions in oil, add beef and cook until brown. Add seasonings. Heat com­ bined tomato and chili sauces and pour 1/3 over meat and simmer 5 minutes. Add drained beans. Dip tortillas, meat mixture and cheese in alternate layers in 9x 13 pan. Begin and end with tortillas and topped with cheese. (3 layers tortillas, 4 to a layer, 2 layers of meat and 3 layers of cheese). Bake at 325 degrees about 30 minutes or until hot all the way through. Garnish with olives if desired.

FA MILY FAVORITE CASSEROLE Linda Prairie Mother of active, Doug Prairie

1 box (7 oz.) ring macaroni 1 lb. ground beef 1 small chopped onion 1 /2 cup chopped celery ( optional) I can chicken noodle soup 1 can cream of mushroom soup 1 can cream style corn salt and pepper to taste

Cook and drain macaroni rings. Brown ground beef, onion and celery. Mix every­ thing together and put into 3 qt. casserole dish. Bake 1 hour at 350 degrees.

FIVE CAN HOT DISH Ethel Madson 9x 13 pan or glass casserole Mother of alumnus, Tom Madson

1 can Chow Mein noodles 1 can Chow Mein vegetables, drained I can cream of chicken soup 1 can cream of mushroom soup I can tuna or leftover chicken or turkey, cut in pieces 1 cup milk

Sprinkle with potato chips. For large crowd use gallon can noodles and vegetables, 3 lb. cans of soups, 4 cups milk and large amounts of turkey, chicken or tuna. Bake at 350 degrees.

46 FOUR SOUP HOT DISH Tw ila Tibbetts large casserole or 9x 13 pan Aunt of actives, Paul and Chad Hoffer

1 can cream of chicken soup I can chicken gumbo soup 1 can Italian tomato soup 1/2 can cream of celery soup

Mix and pour into 9x 13 pan. Cover with 12oz. cheddar (shredded) cheese, I large can Durke onion rings, tater tots (1 large bag), and sprinkle lightly with garlic salt. Bake uncovered at 375 degrees for 45 minutes.

GRANDMA MCCONE'S HOT DISH Phylis McCone Serves 5-6, medium roast pan Grandmother to active, Benton McCone

Enough sliced raw potatoes and sliced carrots to fill roast pan to 3/4 fu ll 1-2 lb. good lean ground beef, uncooked, depends on size of pan 1-2 cans mushroom soup

Slice enough potatoes and carrots to fill roast pan 3/4 full. Dice up a little onion and sprinkle over potatoes and carrots. Put ground beef, raw, over potatoes and carrots. Use 1-2 lbs., depending on size of baking dish. Use lean beef. Spread 1- 2 cans of cream of mushroom soup over the ground beef. Pour 1 /2 can water over all. Add more water while baking if it get dry. Bake for 1 hour at 350 degrees. Beforeserv ing, stir the mixt_ure.

HAM AND CHICKENCASSEROLE LeeAnn Radke Served 6-8, 2 1/2 qt. casserole Mother of alumnus, Gail Radke

1 cup chopped onion 1 can condensed cream of mushroom soup 2 Thlsp. margarine 1 cup sour cream 1 cups cubed cooked ham 1 1/2 tsp. salt 2 cups cubed cooked chicken 1/4 tsp. pepper I chopped (medium) green pepper 8 oz. noodles, cooked, drained 1 /2 cup chopped red pepper 3 Thlsp. shredded Parmesan cheese 1 cup whole stuffed olives

Saute onion in butter until tender. In a large bowl, combine ham, chicken, peppers, olives, soup, sour cream, salt, pepper and onion. Fold in onions. Pour into a greased 2 1/2 qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered at 325 degrees for 45 minutes or until bubbly.

47 HAM AND POTATO CASSEROLE Ann Kling Serves 4, J 1/2 qt. casserole dish Alumnus, Little Sister 1/4 cup green onion 1/4 cup mayonnaise, not Miracle Whip J /4 cup green pepper J cup grated Ve lveeta 1 Tblsp. flour 3 cups frozen hashbrowns dash of pepper 2 cups cubed ham I cup milk Saute green onion and green pepper in butter until tender. Stir in flour and pepper. Then add milk all at once. Stir constantly and cook until thick. Add cheese and mayonnaise and stir until melted. Add potatoes and ham. Pour in casserole dish and bake at 350 degrees for 30 minutes or until bubbly. Do not cover.

HAM AND VEGETABLE BAKE Agnes M. Prairie Serves 5-6, l 1/2 qt. casserole Grandmother of active, Doug Prairie 2 Thlsp.mar garine l can cream style corn 1/4 cup bread crumbs 1/4 cup grated carrots l cup cubed ham 1/4 cup chopped green pepper IO oz. pkg. frozen broccoli l egg, beaten

thawed and drained {' In small saucepan, melt margarine. Add bread crumbs and stir until lightly browned. Heat oven to 350 degrees, grease l 1/2 qt. casserole dish. Combine ingredients, all but l Thlsp. bread crumb mixture. Sprinkle with the Tblsp. bread crumbs. Bake uncovered at 350 degrees until center is set, about one hour.

HAM LOAVES Eric Fleming Serves 20, 2 9x 13 pans Alumnus 2 1 /2 lhs. ground ham 2 lb. ground pork l lb. hamburger 3 cups graham cracker crumbs 3 eggs 2 cups milk Sauce: 2 cans tomato soup 2 tsp. dry mustard 2 1/4 cups brown sugar 3/4 cup vinegar Grind 3 meats together or mix together well. Add graham cracker crumbs, eggs and milk. Shape into 20 individual loaves and place in 2 pans. Top with sauce. Sauce: Blend together tomato soup, dry mustard, brown sugar and vinegar. Pour over meat loaves. Bake at 350 degrees forone hour. These are handy to keep in the freezer. Put sauce over even if freezing. If frozen, bake at 350 degrees for l l /2-2 hours.

48 ' J

HAMBURGER BEAN CASSEROLE Beverly Wo lles Serves I 2, 9x13 pan Mother of alumni, Dave, Ti m and Cathy Wo lles

4 medium potatoes 1 small onion 1 I /2 lbs. raw, lean hamburger 1 (32 oz.) can pork & beans I can tomato soup 1 /2 cup brown sugar 4-6 strips bacon 4-6 slices of cheese

Grease 9x13 pan. Peel and sl ice potatoes evenly into pan. Layer onion, crumble hamburger. Spread pork and beans and tomato soup. Sprinkle with brown sugar. Lay bacon strips on top. Bake 1-1 1 /2 hours at 350 degrees. The last 15 minutes, cut cheese into strips. Melt on top.

HASHBROWN HOTDISH Jennie Roehr Serves 8 big eaters, 9x13 pan Mother of al umnus, Alan Roehr

1 lb. hamburger onion or onion powder 1 pkg. hashbrown po tatoes 1 can cream of chicken soup shredded cheese (cheddar and/or Mozzarella) optional - 1 can peas or green beans or mixed vegetables

Brown hamburger in a pan. Add onion or onion powder. Put in 9x13 pan. To p or mix with hashbrowns. Pour 1 can cream of chicken soup over all. Add 1 can water (may add more water while baking if needed.) Sprinkle shredded cheese over top. Vegetables are added with hamburger if they are used. Bake at 350 degrees until done - 1 to 1 1/2 hours, depending upon whether hashbrowns are frozen or de­ frosted.

IMPOSSIBLE TAC O PIE Brenda Derickson lOx1 1/2 pie pan Alumnus, Little Sister

1 lb. ground beef 1 1/4 cup milk 1/4 cup chopped onion 3/4 cup Bisquick baking mix 1 env. (1 1/4 oz.) taco seasoning 3 eggs 1 can (4 oz.) chopped green chil es, drained 2 tomatoes, sliced 1 cup shredded cheddar cheese

Cook beef and onion until brown, drain. Stir in seasoning mix. Spread in plate, top with chilies. Beat milk, baking mix, and eggs until smooth. Pour into plate. Bake at 400 degrees 25 minutes. To p with tomato and cheese. Bake until inserted knife comes out clean. Bake 8-10 minutes longer. Cool 5 minutes. Serve with 8 oz. sour cream, 1 chopped tomato, shredded lettuce, and shredded cheese.

49 JAN'S HAMBURGER norDISH Eldon an d Jan Hohwieler Serves 12, 9x 13 pan Parents of alumni, George an d Lyndon Hohwieler

8 oz. uncooked noodles l 1/2 lb. hamburger I small onion 1 jar (32 oz.) spaghetti sauce 2 cups water 8 oz. Mozzarella cheese

Put uncooked noodles in bottom of greased pan, brown hamburger and onion, spread over noodles. Simmer spaghetti sauce and water 5 minutes, pour ove r ham­ burger and onion. Sprinkle cheese over sauce. Cover pan tightly with foil. Bake at 350 degrees for one hour. Can be made ahead of time and refrigerated; should bake 10 minutes longer.

LASAGNA Karen Dobbs Serves 6-8, 9x 13 pan Mother of active, Jason Dobbs

1 lb. groun d beef, drained 1 can (6 oz.) Hunt's tomato paste 1 can (20 oz.) tomatoes, diced 1 /2 tsp. oregano 1 pkg (8 oz.) lasagna noodles 1 tsp. garlic salt 1 /4 tsp. pepper 8 oz. American cheese, cut up 12 (16 oz.) Mozarella cheese, cut up Parmesan cheese

Brown ground beef, drain. Add tomato paste, tomatoes, garlic, salt, pepper, an d oregano. Cover and simmer 20 minutes. Cook noodles as directed on package. Heat oven to 350 degrees. Alternate layers of meat sauce, noodles, and cheeses in baking dish (pan), beginning and ending with meat sauce. Add a layer of Mozarella cheese, then sprinkle with grated Parmesan cheese. · Bake 20-30 minutes.

LASAGNA Jacque Hanson Serves 12, 9x 13 pan Mother of active, Michael Hanson

1 1 /2 lb. ground beef l medium onion 15 oz. can Hunt's Ready Original Italian tomato sauce 16 oz. cottage cheese 1 cup grated P�rmesan cheese 1 /4 cup parsley flakes 3/4 or 12 strips lasagna 1 lb. Mozzarella cheese, shredded

Brown beef with onion and drain. Add tomato sauce and heat. Mix cottage cheese, Parmesan cheese, and parsley flakes. Set aside. Shred Mozarella and set aside. Cook noodles. In 9x13 pan, layer 3 strips noodles. Spoon a little meat sauce on noodles. Add a little cottage cheese mixture on top. Put a layer of Mozarella on that. Do 4 layers ending with noodles and ad small amount of sauce and Mozarella. Cover with aluminum foil an d bake at 350 degrees for 45 minutes. 50 LONDON BROIL MARINADE Barbara Cramer Mother of alumni, Nathan and TrevoF Cramer

1/4 cup lemon juice 1/4 cup oil I tsp. Lawry's seasoning salt 1 tsp. garlic salt 1 /4 tsp. oregano leaves 2 tsp. meat tenderizer

Mix together. Marinate 3 hours. Pierce with fork. Broil each side 15 minutes. use this on all types of steaks, roasts, especially tougher cuts. Gives meat good flavor as well as tenderizing them.

MACARONI CHEESE BEEF BAKE Judi Weber Serves 6 Mother of alumni, Bruce and Craig Weber and Jill (Weber) VanderWal 1 1 /2 qt. casserole

I 1/2 cups elbow macaroni 1 can cream of mushroom soup J lb. ground beef 3/4 cup water 1/4 cup finelycho pped onion salt and pepper 1/3 cup minced parsley 1 1/2 cups shredded sharp cheese 2 cups buttered bread cubes

Cook and drain macaroni. Lightly cook ground beef. Drain off fat; add onion and parsley. Cook until onion is tender. Stir in soup, water, salt and pepper; heat to boiling. Remove from heat; stir in 1 cup of cheese and the macaroni. Turn into greased 1 1/2 qt. casserole. Top with remaining cheese and bread cubes. Bake in moderate oven (350 degrees) about 20 minutes.

NACHO CHICKEN CHEESE CASSEROLE Gloria Duenwald Serves 12, 9x 12 pan Mother of alumni, Tom and Kim Duenwald

I large chicken 8 oz. crushed nacho chips I lb. grated cheddar cheese I /3 lb. Monterey Jack cheese (American cheese works too) 2 cans cream of mushroom soup 2 cups chicken broth 4 oz. can diced green chi I ies

Mix all. Bake at 375 degrees for 30 minutes (or until bubbly) in 9x 13 baking dish. Garnish with arrangement of any or all of the following: sour cream chopped onions, crumbled nacho chips, chopped tomatoes, chopped peppers, grated cheese. Set 5 minutes. Serve. * * * * *

Did you ever stop to think "American" ends in "I can"?

51 OVEN FRIED CHICKEN Agnes M. Prairie glass cake pan Grandmother of active, Doug Prairie

1 chicken, cut up I /2 tsp. pepper 2 cups fine bread crumbs buttermilk 1 tsp. salt rrieltedmar garine 2 tsp. paprika

Dip pieces of chicken in buttermilk. Combine crumbs, salt, paprika and pepper. After dipping, cover with crumb mixture and place in single layer in flat pan. Cover with aluminum foil. Bake 45 minutes at 375 degrees. Remove foila nd brush with melted margarine. Bake 15 minutes more or until golden brown and tender.

PIZZA CASSEROLE Brenda Derickson 9x13 pan Alumni, Little Sister

2 lbs. lean ground beef 1 ( 12 oz.) pkg egg noodles 1/2 chopped onion 2 (10 oz.) cans pizza sauce 1/4 cup green olives, chopped 1 (8 oz.) can tomato sauce 1 (4 oz.) can mushrooms, sliced 1 cup milk 1 tsp. salt 1 1/2 cups sliced pepperoni 1 /2 tsp. oregano 1 (8 oz.) pkg shredded Mozarella cheese 1 /2 tsp. pepper

Brown ground beef with onions. Drain off fat. Add olives, mushrooms, and spices. Cook noodles as directed and drain. Combine noodles, and beef mixture with remaining ingredients and I cup of sliced pepperoni, except cheese. Place in a 9x 13 greased cake pan. Sprinkle cheese and 1/2 cup pepperoni on top. Cover and bake at 350 degrees for 45 minutes. Bake uncovered for an additional 15 minutes.

PIZZA HOTDISH Marianne Boerboom Serves 10- I 2, 2 1 /2 qt. casserole Mother of active, Jon Boerboom

1 /2 pkg. wide egg noodles I lb. hamburger 1 onion, chopped 1 can tomato soup 1 jar Pizza Quick Sauce 1 pkg. sliced pepperoni 1 /2 cup sliced green olives 40 oz. pkg. shredded cheddar cheese

Cook egg noodles according to directions and drain. Brown hamburger and onion. Drain off excess grease. Add tomato soup, pizza sauce, pepperoni and olives to hamburger mixture. Add drained noodles to hamburger mixture and mix. Put in casserole. Top with shredded cheese. Bakeat 350 degrees for30 minutes. 52 PIZZA HOT DISH LeAnn Lendt Serves 4-6, 9x 13 pan Mother of active, Keith Lendt

Brown: 1 lb. hamburger Add: 1/2 tsp. garlic salt 1/2 tsp. onion salt 1 /2 tsp. oregano flakes 1 /4 tsp. pepper 2 cans tomato soup 1 (10 oz.) pkg wide noodles 1 pkg pepperoni, sliced 1 (10 oz.) cheddar cheese 1 (lO oz.) pkg Mozarella cheese

Simmer hamburger mixture for 15 minutes. Cook 1 - 10 oz. pkg wide noodles as stated on package. In a greased 9x 13 pan, layer all noodles, then hamburger mix­ ture. Cover with layer of pepperoni slices. Sprinkle with cheddar and then Mozarella cheese. Bake, covered, at 350 degrees for 15 minutes. Uncover and bake for 10 more minutes.

PIZZA PASTA Penelope K. Rhinehart Serves 45 Housemother, University of Minnesota FarmHouse 2 greased 12x20x2 pans

24 oz. pepperoni, sliced as for pizza 1 onion, chopped 2 green pepper, chopped 16 oz. mushroom pieces, drained 12 lb. can pizza or spaghetti sauce 6 cups shredded Mozarella cheese 4 lbs. macaroni or Mostaecioli, cooked and drained basil, oregano and garlic salt to taste

Mix all ingredients, except cheese which goes on top. Scale in two flat buffet pans. To p with cheese. Cover as a tent with foil and bake at 350 degree for1 hour.

POT PIE Margaret Habben Serves 8-10, 13x9x2 pan Grandmother to active, Doug Prairie

1 pkg. frozen mixed vegetables 1 can (10 3/4 oz.) cream of mushroom soup 1 can cream of cheddar cheese soup 1 cup milk 3 cups ham, chicken, turkey or beef, cooked and cuf up 1/2 tsp. onion powder Refrigerated biscuit dough (8-10biscu its)

Heat oven to 350 degrees. Mix vegetables, soups, milk and meat in ungreased rectangular baking dish. Bake in 350 degree oven 20 minutes or until bubbly. Remove from oven and place biscuit dough on top to cover. Bake 12 minutes until biscuits are golden brown.

53 ROST CASSEROLE Sherry Rost Serves 4 Mother of alumnus, Marty Rost

1 lb. ground beef 1 small onion green pepper Minute rice ol ives (green or black) 1 can cream of chicken soup 1/2 cup milk 1/2 to 3/4 cup sour cream

Brown ground beef and onion and pepper. While browning, make enough minute rice for 4 servings. Add beef mixture and rice together. Mix cream of chicken soup, milk, and sour cream and pour over casserole. Season with salt and pepper. Bake at 325 degrees for 45 minutes.

SALISBURY HAMBURGER MEATBALLS Eleanor Gieseman Skillet or Crockpot Mother of alumnus, Craig Peters

2 lbs. ground beef 4 Thlsp. minced onion 1 /2 cup chopped celery butter 1/2 cup dry bread crumbs or crackers 2 cans cream of celery or mushroom soup 2 eggs, beaten 1 can water 2 tsp. salt 1 /4 tsp. pepper

Combine meat, celery, crumbs, egg, onion, salt, and pepper. Shape into oval pat­ ties 1 inch thick. Brown in butter on both sides in skillet. Combine soup and water, pour on and around meat. Cook slowly in skillet for 25 minutes. Can fix in crockpot.

SAUERKRAUT HOT DISH Pat Nelson 2 qt. casserole Mother of alumnus, Mike Nelson

I lb. hamburger, browned slightly I large onion, diced I cup elbow macaroni, uncooked 1 large can sauerkraut 1 cup water 1 (10 oz) can cream of chicken soup

Mix all ingredients together and put into buttered casserole. Bake about 1 1/2 hours at 350 degrees. * * * * *

Experience is yesterday's answer to today's problems.

54 SAUSAGE DISH Jacque Hanson Serves 8, Bx 12 pan Mother of active, Michael Hanson 6 eggs 2 cups milk 2 slices white or dark bread 1 tsp. salt 1 tsp. mustard 1 lb. sausage 1 cup cheddar cheese, grated and packed Brown and drain sausage. Beat eggs, add salt, milk, mustard. Cube bread. Add bread, cheese, and sausage to egg mixture and stir. Pour into 8x 12 glass dish. Refrigerate overnight. Bake at 350 degrees for 45 minutes. Let stand for5 min­ utes.

SMOTHERED BURRITOS Joann Bergemann Serves 6, 9x 13 pan Wife of alumnus, Doug Bergemann 1 lb. ground beef 6 soft shell tortillas 1 can refried beans cheddar cheese 1 can of cream of mushroom soup 1 can Spanish rice (optional) 1 small hot taco sauce 1 small mild taco sauce 1 can green chilies Brown ground beef, drain, and add beans and soup - mix together. Mix taco sauce and chilies together. Layer on tortilla shells. Add cheddar cheese. Roll up shells and place in 9x 13 pan. Cover with remaining ingredients. Mix them all together and spread on top. Sprinkle with cheese. Bake at 350 degrees for15 -30 minutes or until hot and cheese is melted. Serve with sour cream. Variation in recipe: Omit 1 hot taco sauce and 1 can green chilies. Replace with 1 can Spanish rice. May also add salsa to taste.

SOPAPILLAS (PILLOW SHAPED FRITTERS) Patricia Holmquist Makes 40 Wife of charter member, Curt Holmquist deep fat fryer Mother of active, Eric Holmquist 2 cups flour 1 Thlsp. baking powder 1/2 tsp. salt 2/3 cup water 4 tsp. cinnamon 1 Thlsp. shortening 1 cup sugar fat for frying Stir together flour, baking powder and salt. Cut in shortening until mixture re­ sembles cornmeal. Gradually add 2/3 cup lukewarm water, stirring with fork, dough will be crumbly. On lightly floured surface, knead until smooth ball is formed. Divide in half; let stand 10 mi_nutes. Roll each half to 12 1/2x10 inch rectangle. Cut each rectangle.in to 20 squares (2 1/2x 2 1/2 inch squares). Do not reroll dough. Fry 3 or 4 at a time in deep hot fat ( 400 degrees) about 30 seconds on each side. Drain on paper toweling. Roll in mixture of sugar and cinnamon.

55 SPAGHETTI LASAGNA Wes Tschetter Serves 9, 9x 13 pan Alumnus

l 1/2 lb. hamburger, browned 15 oz. jar spaghetti sauce l small carton cottage cheese 1/4 cup Parmesan cheese 2 Thlsp.me lted butter 7 oz. pkg. spaghetti noodles 8 oz. Mozzarella cheese

Cook spaghetti noodles according to package instructions. Mix cooked noodles with melted butter and Parmesan cheese. Place in glass baking dish. Cover with cottage cheese. Add combined hamburger and spaghetti sauce. Cover with Moz­ zarella cheese and bake 25-30 minutes at 350 degrees. Let stand 10 m inutes be­ forese rving.

SPAGHETTIPI E Brenda Tibbetts Serves 4-6, 9x 13 pan Aunt of actives, Paul and Chad Hoffer

1 lb. spaghetti 1/2 green pepper, chopped 2 beaten eggs 1/2 to 1 cup pepperoni slices 1 cup milk garlic salt, to taste 32 oz. jar Ragu Spaghetti Sauce salt and pepper to taste 1 lb. ground beef, browned and drained small pkg Mozzarella cheese, shredded 1 chopped onion 1/2 tsp oregano

Break spaghetti into small pieces and cook according to package. Drain. Add 2 beaten eggs and milk. Spread into greased 9x13 pan. Pour spaghetti sauce over. Cover with ground beef, onion, green pepper and seasonings. Arrange pepperoni slices on top. Cover with cheese. Bake 45 minutes to 1 hour at 350 degrees (325 degrees, if glass). Let stand 5 minutes before cutting. I use Ve getable Garden Style Ragu - has mushrooms and green peppers in it.

SPAGHETTIPIZZ A BAKE Agnes M. Prairie Serves 4-6, 9x 13 pan Grandmother of active, Doug Prairie

1 /2 lb. spaghetti I cup chopped onion 2 beaten eggs I cup chopped green pepper 1 cup milk garlic salt 32 oz. jar spaghetti sauce salt and pepper 1 1 /2 lb. ground beef I (8 oz.) pkg. Mozzarella cheese

Break spaghetti into small pieces and cook according to package directions. Drain and add beaten eggs and milk. Put in a greased 9x 13 pan. Pour sauce over. Cover with browned and drained ground beef, onion, green pepper and seasonings. Cover with the cheese. Bake 35 to 45 minutes at 350 degrees. Allow to stand five min­ utes before cutting into squares. 56 SPAGHETTISA UCE Kathleen Fleming Mother of alumnus, Eric Fleming 1 large onion 1 tsp. sugar I lb. hamburger salt to taste 6 oz. tomato paste 1 /2 tsp oregano 2 (10 oz.) cans tomato sauce 1 /2 tsp. curry powder 1 pint canned tomatoes 1 /2 tsp. garlic powder 1 can mushrooms and juice 1 bay leaf 1/2 cup sliced stuffed olives Brown hamburger and drain. Add remaining ingredients, except olives. Simmer 3 hours. Before serving, add sliced olives. Spoon over cook;d spaghetti or use to make lasagna.

SUPER SUPPER CASSEROLE Fayola G. Muchow Serves 6-8, Bx 11 pan Mother of alumni, Jeff and Jay Muchow 8 oz. medium noodles 1 cup cottage cheese 2 Thlsp. butter 1 cup sour cream 1 1/4 lb. hamburger 6 green onions 1 /4 tsp. garlic salt 3/4 cup grated cheese 1/4 tsp. pepper, 3/4 tsp. salt 8 oz. tomato paste Cook noodles, drain and rinse with cold water. Melt butter, add meat and cook until it looses its red color. Mix in seasonings and tomato paste. Simmer 5 min­ utes. Combine cottage cheese, sour cream and chopped onions. Alternate layers of noodles and meat mixture in an 8x 11 inch baking dish or a 2 qt. round casserole. Bake at 350 degrees for 30 minutes. Add grated cheese the last IO minutes of baking.

SUPER SWISS STEAK Dorothy Zilverberg Serves 10-12 Mother of alumnus, Donal Zilverberg 2 qt. baking dish or electric skillet 2 1 /2 lbs. round steak 1 tsp. nutmeg 3/4 cup flour 2-3 Thlsp. cooking oil salt and pepper to taste Sauce: 1 ( 10 3/4 oz.) can tomato soup 1 /4 cup brown sugar 1 onion parsley for-garnish (optional) Cut meat into 10-12 serving size portions. Mix flour and nutmeg in a brown paper bag (or in a dish). Add meat and shake. Heat oil in pan, brown meat. Season to taste. Spread approximately 1/3 of soup in the bottom of a 2 qt. baking dish. Add sugar to remaining soup in the can and mix. Layer meat, onion and sauce into the dish. Cover and bake 1 1/2 hours at 350 degrees. When in a hurry, I do the steak in an electric skillet. Start at 350 degrees, reduce to simmer for 45 minutes to 1 hour. Our steak is tenderized. 57 SWEET AND SOUR MEATBALLS Patty Moe Serves 6, 9x1 3 pan Mother of ac tive, Chad Moe

I 1 /2 lb. ground beef 2 tsp. soy sauce 3/4 cup hread crumbs 1 /8 tsp. pepper minced garlic I (20 oz.) can pineapple 2 eggs 1 green pepper 1/4 cup milk 1 /3 cup brown sugar 1/2 tsp. salt 1/2 cup vinegar 1/4 tsp. ground ginger 2 Thlsp. soy sauce 3 Thlsp. cornstarch 1 cup water enough rice to serve as base

Combine beef, bread crumbs, egg, milk and spices. Mi x well. Shape into 48 meatballs. Place in 9x 1 3 pan. Brown in 425 degree oven for about 20 minutes. Combine pineapple chunks and juice, diced green pepper, brown sugar, vinegar and soy sauce in medium sauce pan. Cook over medium heat, stirring constantly, until mi xture comes to a boil reduce heat. Cover and simmer 3 minutes. Add browned meatballs. Combine cornstarch and water in small bowl. Stir until blended. Stir mi xture into meatball mi xture. Cook, stirring constantly until mi xture comes to a boil. Boil I minute. Can be kept warm in slow cooker or reheated. Serve over hot rice.

SWISS STEAK Don Tibbets Serves 4-6 Uncle of actives, Paul and Chad Hoffer medium covered roasting pan

2 1 /2 lb. sirloin should roast, lean 2 (14.5 oz.) cans tomatoes 1 onion, sliced and separated into rings 1 can tomato juice 1 tsp. lemon pepper 1/2 tsp seasoning salt 1/ tsp. garlic powder I 1 /2 cup flour

Cut roast in half, then in 1 /2" x 4" pieces. Mix flour and seasonings, coat meat and brown in frying pan, reserving leftover flour. Place browned meat in roasting pan. Pour tomatoes (cut u·p) over. Add onion. Pour tomato juice over to cover meat. Cover and bake at 225 degrees for 4 hours. Add remaining flour mi xture and stir, cover and bake at 325 degrees for 1 hour. This will be very tender. Serve with mashed potatoes and a green vegetable.

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If you always do right, you'll please some folks and make the rest wonder what you're up to.

58 TAT ER TOT CASSEROLE Lorraine ·storm Serves 10, 9x13 pan Grandmother of alumnus, Ryan Storm

2 lbs. ground beef 1 tsp. salt 2 Thlsp. chopped onion 2 cans cream of celery soup 2 (8 1/2 oz.) cans peas, drained 2 lbs. frozen tater tots

Press ground beef in casserole. Sprinkle salt and onion over meat. Pour soup and drained peas on meat. Top with tater tots. Bake uncovered at 350 degrees for 1 hour.

TOASTY TOP CASSEROLE Dorothy Hoffman Serves 6, 1 1/2 qt. casserole Mother of alumnus, Colin Hoffman

3 cups soft bread crumbs I tsp. salt 3 Thlsp. butter, melted 1 egg, beaten 1 1/2 lb. lean ground beef 1/2 cup catsup 1 /2 cup water 2 Tblsp. chopped onion

Toss 2 cups soft bread cubes with butter, set aside. Mix remaining cup of soft bread crumbs with remaining ingredients. Spoon meat mixture in buttered 1 1/2 qt. casserole. Press buttered bread cubes on top of meat. Bake uncovered at 350 degrees for 1 hour.

TURKEY DIVAN Karen Dobbs Serves 4-6, 12x7 baking dish Mother of active, Jason Dobbs

2 pkg. (10 oz. ea.) frozen broccoli spears 6-8 slices cooked turkey or chicken 1 1/2 cups shredded process American cheese • 1 can (10 3/4 oz.) condensed cream of chicken soup • 1 can (3 1/2 oz.) French fried onion rings I Place frozen broccoli in a 12x7 inch glass baking dish. Cover with plastic wrap. • Microwave on high for about 12 minutes or un til partly cooked. Drain liquid and I arrange spears in dish. Top with turkey slices and cheese. Spoon soup over all; • recover. Microwave on high for 12 to 14 minutes. Place onion rings on top and I continue cooking on high for I to 2 minutes or until onions are hot. I I *· * *** I It's commendable to get in and dig ...but be careful where you throw the dirt. I ' 59 TURKEY NOODLE CASSEROLE Tw illa VanHal Serves 8, 9x l 3 pan Mother of active, Justin VanHal

2 cups cooked and diced turkey 2 cans cream of mushroom soup 2 cups uncooked elbow macaroni one soup can milk I small onion, chopped I (13 3/4 oz.) can chicken broth I /2 green pepper, chopped 1/2 lb. grated cheddar cheese 2 oz. pimento, drained and diced

Mix turkey, macaroni, onion, green pepper, pimento and 1/4 lb. cheddar cheese. Put into 9x 13 pan. Mix soup, milk an d chicken broth. Pour over turkey mixture. To p with another 1 /4 lb. cheddar cheese. Bake at 350 degrees for I hour.

20 MINUTE SPAGHETTI SAUCE Karen Dobbs Serves 8 Mother of active, Jason Dobbs

2 lbs. ground beef, drained 2 (6 oz.) cans Hunt's tomato paste 3 cups water 2 he aping Thlsp.grate d Parmesan cheese 2 heaping Thlsp. sugar l tsp. oregano, ground l beef bouillon cube onion and garlic salt to taste

In deep frying pan, brown 2 lbs. ground beef. Drain, add tomato paste, water, Parmesan cheese, sugar, oregano, bouillon cube, and onion and garlic salt to taste. Cover, simmer 20 minutes. Stir occasionally.

UNCLE DON'S DAKOTA DINNER Don Tibbets Serves 4-6, 2 l /2 qt. casserole dish Uncle of actives, Paul and Chad Hoffer

1 lb. hamburger 4-5 medium potatoes, sliced 1 large onion, sliced I can cream style corn salt and pepper 1/2 cup milk

Brown hamburger and place in bottom of casserole. Place potatoes and onion over hamburger. Mix corn, milk, 1/2 tsp. pepperan d 1 tsp. salt and pour over top. Bake at 350 degrees for 90 minutes. May fix in crock pot and cook 6 hours on low he at. Variation: Use 1 can kidney beans an d 1 can tomato soup in place of the corn and milk.

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There are some people who want to get lucky, and then hope everyone will think they've earned it.

60 WATER CHESTNUT HOT DISH Phyllis Fiegen Serves 6-8, 3 qt. casserole, covered Mother of alumni, To m and Ti m Fiegen

1 1/2 lbs. hamburger, browned, drained 1 cup chopped onion 1 cup sliced celery 2/3 cup uncooked rice 1 can water chestnuts 1 can mushrooms 1 /2 cup soy sauce

Brown hamburger with onions, drain. Drain liquid from chestnuts and mushrooms. Add enough water to equal 2 cups. Mix everything together and bake at 350 de­ grees forone hour. A little more liquid can be added. I I YUMA-SETTA Stacey Darger-Donavan I Serves 6-8, 2 qt. casserole Alumnus, Little Sister I 1 lb. hamburger cheese, shredded I 1 small onion, chopped salt and pepper to taste • 1 can tomato soup 3 Tblsp. brown sugar I 1 can cream of chicken soup 1 (8 oz.) pkg egg noodles

• Brown hamburger, onion, salt and pepper. Drain fat. Mix tomato soup and brown ' sugar with the beef. Cook noodles as directed on the package and drain. Mix I noodles and chicken soup. Layer noodles and meat in the baking dish, starting I with noodles and ending with meat on top. Sprinkle shredded cheese on the top I and bake at 350 degrees for 45 minutes to 1 hour or until bubbly. I I I Sandwiches I I BARBEQUES Marjorie Tibbetts I• Serves 8 Aunt of actives, Paul and Chad Hoffer I 2 lb. hamburger 1 large onion I 1 can tomato soup 1 tsp. chi Ii powder I I /4 cup brown sugar 2 tsp. must�rd it Add hamburger and onion to skillet with 2 Tblsp. oil. Brown. Add other ingredi­ it ents and microwave on high 7- 10 minutes. Serve on hamburger buns. This mix­ t ture can be served on baked potatoes also. t i i it 61 ..-.i MY. MOTHER-IN-LAW'S FRENCH DIP Scott Thaden Serves 4-6, roaster Alumnus

3 1/2 - 4 lb. chuck roast For every 4 lb. meat: 1 pk g. onion soup mix 2-3 cans beef broth or 3-4 cups beef bouillon (mixed) J-2 cloves garlic 1 can near beer salt and pepper to taste

Heat oven to 300 degrees. Mix all ingredients and pour over roast. Bake for4-6 hours, pouring sauce over meat every 1/2 hour to 45 minutes.

PIZZA BURGERS Ruby Hieb cookie sheet or cake pan Mother of alumnus, M. Todd Hieb

2 lbs. hamburger, browned 1/4 cup Parmesan cheese sail and pepper to flavor 1/4 cup bottled chili sauce dash of chili powder 8 oz. shredded Mozzarella cheese 1 medium onion, chopped 1 tsp. garlic salt l can tomato soup 1/2 tsp oregano 3 dozen hamburger buns, day old preferred

Brown hamburger, salt, pepper, chili powder and onion. Drain and cool. Mix Parmesan cheese, chili sauce, Mozzarella cheese, garlic salt, tomato soup and oregano. Add cheese mixture to hamburger. Fill hamburger buns. Place on cookie sheet and cover with fo il. Bake at 350 degrees for 15 minutes. Burgers freeze well in Tupperware. Then bake or microwave as many as are needed. Mixture is easier to spread on day old buns.

PIZZA BURGERS Jeanine Vandendriessche Makes about 2 dozen open faced sandwiches Wife of charter member, James Mother of alumnus and active, Tim and Joe Vandendriessche

I lb. hamburger 1 /2 tsp. oregano grated onion 1 can tomato soup I /2 lb. Mozzarella cheese

Brown hamburger, oregano and onion. Drain excess grease. Let mixture cool before adding undiluted soup and cheese. Mix together and place on open faced hamburger buns. Broil with cheese melted and buns are toasted around edges.

62 • t t STEAK AND CHEESE Jacque Heckathorn t Serves one Mother of active, Chad Heckathorn t t Steak or good rump roast Hoagie bun • soft Phili cheese onion Thinly slice roast against grain (helps if it is slightly frozen), enough to make a hefty sandwich. Slice onion. Brown meat and onion. Grill bun. Spread Phili cheese on warm bun, top with meat and onions. Eat warm.

Soups

BROCCOLI CHEESE SOUP Cheryl Wirth Serves 12 Mother of alumnus, Philip Wirth

6 cups milk or water 6 chicken bouillon cubes 8 oz. crushed egg noodles 3/4 cup onion, chopped 1 lb. American cheese 1 large head broccoli 1/4 cup butter

Cook onion, noodles, bouillon cubes, broccoli and salt and pepper to taste in water or milk until broccoli is tender. Add cheese and a little milk and the butter. Stir until cheese melts. Thicken if you wish.

CHEESY VEGETABLE SOUP Michelle (Moeller) Tidemann Serves 8-10 Alumnus, Little Sister Large Stock Pot Wifeof alumnus, Fred Tidemann

2 pkg. (16 oz.) frozen mixed vegetables 1 onion, chopped 2 lbs. American processed cheese, cubed salt and pepper to taste 2 cans cream soup (can use cream of chicken and cream of celery) 2 cans milk 1 can chicken broth

Cook onion and frozen vegetables until tender. Ora.in. Add soups, cheese, milk and broth to vegetables. Cool slowly until cheese melts. Stir. Add season as needed. * * * *

The truly great person makes everyone else feel great.

63 CIAM CHOWDER Phyllis Fiegen Serves 6-8 Mother of alumni, Tim and Tom Fiegen

1/4 cup chopped onion milk 1 cup sliced celery salt and pepper to taste 1/4 cup flour 1 stick margarine 1 can minced or chopped clams 1 grated carrot I cup cubed cooked potatoes

Saute onion and celery in margarine until parti ally cooked. Add flour and stir. Slowly add enough milk until slightly thickened. Add carrots, potatoes and clams (juice too) and simmer about 10 minutes. Add salt and pepper to taste.

CREAM OF TOMATO SOUP Mrs. Cyril Gengler Serves 6 Mother of active, Eric Gengler

6 Thlsp. butter 1 qt. canned tomatoes 4 Thlsp. flour 1 ts p. soda 2 tsp. salt 2 1/2 cups milk 1/4 tsp. pepper

Melt butter. Blend in the flour, salt and pepper. Blend and strain canned tomatoes. When boiling, add soda. Stir well. Add milk. Heat and serve.

FIVE HOUR STEW Roger Tilberg Makes a large roaster, Charter member and alumnus Dutch oven or crock pot

2 lbs. cubed stew meat or round steak 2 Tblsp. Worcestershire sauce 2 cups potatoes 1 Tblsp. sugar 2 cups celery salt and pepper 2 cups carrots 3 Tblsp. tapioca 2 medium onions 1 slice bread, cubed 16 oz. can whole tomatoes

Cut the potatoes, celery and carrots into large chunks. Quarter the onions. Mix all ingredients in a Dutch oven and bake covered at 250 degrees for 5 hours. Do not peek! May also be cooked in a crock pot on low for 8-9 hours.

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You know you've got car trouble when the engine won't start and the payments won't stop. 64 •I I GOOD HAMBURGER SOUP Darlene Delker I Serves 12-15, 8 qt. pan Mother of alumnus, Jim Delker I 2 lbs. lean ground beef 1 large onion, chopped I 1 large green pepper, cut in chunks 3 sticks celery, cut in chunks I 2 cans beef consomme 1 Thlsp. chicken seasoned stock base 1/2 tsp. Lawry's seasoned salt 2 cans whole green string beans I 2 bay leaves 1/2 tsp. garlic salt I 1 ( 15 oz.) can tomato sauce 1 pkg. homemade frozen egg noodles • salt and pepper to taste I Brown ground beef and chopped onion partially. Add green pepper and celery and • finish browning. Add salt and pepper to taste. Drain fat. Cook noodles according • to directions. In large pot, put consomme, tomato sauce and 4 cups water. Add the • hamburger mixture, noodles and seasonings. Simmer slowly until ready. May add • more water if too strong. Noodles may be cooked in soup as it simmers if you • prefer. This is a hearty soup on a chilly day . • HAM AND BEAN VEGETABLE SOUP Linda Prairie • Serves 8-10 Mother of active, Doug Prairie • 1 lb. dry navy beans (2 1 /2 cups) 8 cups water • 1 1/2 lbs. meaty smoked pork chops 2 medium potatoes, peeled, cubed (2 c.) 2 medium carrots, chopped (1 c.) 2 stalks celery, diced (1 c.) • 1 medium onion, chopped (1/2 c.) 3/4 tsp. dried thyme, crushed • 1/2 tsp salt 1 /4 tsp. pepper several dashes of hot sauce Rinse beans. Cover with water; bring to boil. Simmer 2 minutes. Letstand 1 hour (or soak overnight). Do not drain. Bring beans and liquid to boiling. Add pork hocks. Reduce heat; cover and simmer for 1 hour or until beans are nearly tender. Remove pork,cut meat from bones and return to pan. Add remaining ingredients. Cover and simmer 30 minutes or until vegetables are tender.

HAMBURGER VEGETA BLE SOUP Caroline Odenbrett Serves 10-12 Mother of alumni, Luke Odenbrett and Andrea {Odenbrett) Hagie large roaster 2 lb. ground beef 2 cups water 1 large onion 3 tsp. salt 2 cups carrots 1 tsp. pepper 2 cups potatoes 1/2 cup rice 2 cups celery 2 cups cabbage 8 cups tomatoes Brown the ground beef and drain off fat. Cook veget_ables until tender-crisp. Add vegetables to browned ground beef. Add water, rice and seasonings. Put all ingre­ dients in a large roaster and bake for 1 1/2 hours at 350 degrees. You may use fresh, frozen or canned tomatoes. This may be frozen after it is baked. 65 MARSHALL DILLION STEW Delores Hoffer Serves 4-6 Stepmother to active, Paul and Chad Hoffer crock pot or 2 qt. casserole dish

5-6 medium size potatoes, sliced 5-6 carrots, sliced 1 can cheddar cheese soup 2 lbs. raw hamburger 1 sliced onion salt and pepper to taste 1 can tomato soup

Layer all potatoes, then carrots, then soup, then hamburger, onion, salt and pepper. Top with tomato soup. Bake at 350 degrees for 2 - 2 1/2 hours. Layers could be placed in crock pot and simmered all day.

MOM WEBER'S STEW Jill Weber VanDerWal Serves 4-6, large casserole Alumnus, Little Sister

4 carrots 4 celery 1 onion 2 lbs. cubed chuck 2 green peppers 1/4 cup bread crumbs 4 Tblsp. corn starch or 1/4 cup tapioca pudding 2 small cans mushrooms 1 tsp. salt 1 /4 tsp. pepper 1 lb. or 12 oz. can tomatoes 3/4 cup cooking wine

Put in casserole dish and cook 4 hours at 300-350 degrees.

POTATO SOUP Sandee Rettke Serves 4-6 Mother of active, Ryan Rettke

8-10 strips of bacon, cut in small pieces 1 cup onion 2 cups diced potato 1 cup water 1 tsp. salt 1 /8 tsp. pepper 1 can cream of celery soup 1 cup sour cream 1 1/2 cup milk

Fry bacon and onion until lightly brown. Drain and add water and potatoes. Cook until potatoes are slightly soft. Add remaining ingredients. Cook on low heat for 20 minu tes. May add grated cheese, carrots, broccoli or chives if desired. Tastes great on cold winte r nights!

66 Sweets Bars and Cookies, Cakes, Candies, Desserts

,..-:S

_ •...... Bars and Cookies

APPLE BARS Jan Schulte I 2x 15 jelly roll pan Mother of alumnus, Jack Schulte

Crust: 1/2 tsp. salt I cu p shortening 1 Thlsp. sugar 2 1/2 cups flour

2 eggs- separate yolks from whites milk 1 1/2 cups corn flakes 12- 15 sliced apples I 1/2 cup sugar I 1/2 tsp. cinnamon 3/4 cup powdered sugar (enough hot water to make thin glaze.)

Sift flour, salt, shortening and sugar together as for pie crust. Put 2 egg yolks in cup; add enough milk to make 2/3 full. Mix with crust ingredients. Roll out half of dough to fit l 2x15 jelly roll pan. Place in pan and roll up a little over sides.

Spread corn flakes over crust. Mix 1 1/2 cups of sugar and cinnamon and set aside . Peel and slice apples over corn flakes. Pour sugar/cinnamon mixture over apples. Cover with rest of dough. Beat egg whites until frothy. Spread on dough. Bake for I hour at 350 degrees. Ta ke from oven and drizzle powdered sugar glaze over crust.

APPLE BARS Bev Wolles 20 bars, 1 Ox 15 pan Mother of alumni, Dave, Tim and Cathy Wolles

2 1 /2 cup flour To ppi ng: 1 Thlsp. sugar 1 cup po wdered sugar 1 tsp. salt with 2 tsp. lemon juice or orange juice 1 cup shortening 1 egg - separated milk 3/4 cup crushed corn flakes or I cup Rice Krispies 5 cups apples (peeled and sliced) I I /2 cup sugar I tsp. cinnamon

M ix flour, I Tblsp. sugar, salt and shortening as for pie crust. Place egg yolk in measuring cup and fill 2/3 full with milk. Add to flour mixture. Roll out. Place t/ 2 dough on large cookie sheet with edges. Sprinkle corn flakes (or R. Krispies) over crust. Combine apples, sugar arid cinnamon. Pour over crust. Cover with remaining dough. Brush top with beaten egg white. Bake at 325 degrees for 45 minutes. While still warm spread powdered sugar - juice mi xture.

67 BABE RUTH BARS Jacque Heckathorn no hake, 9 x 13 pan Mother of active, Chad Heckathorn

1 cup white syrup 1 cup salted Spanish peanuts I /2 cup white sugar 6 oz. chocolate chips I cup peanut butter 6 oz. butterscotch ch ips 6 cup corn flakes

Bring sugar and syrup to hoil. Add peanut butter. Mix with corn flakes, peanuts. Spread in 9 x 13 buttered pan. Melt chocolate and butterscotch chips and spread on top.

BLONDE BROWNIES Carol Ann Uttecht 9x13 pan Mother of alumnus, Dave Uttecht

I /2 cup butter or oleo 1/2 tsp. baking powder I 1/2 cup packed brown sugar I /2 tsp. salt 2 eggs 1 /2 cup chopped nuts I I /2 cup flour 1/2 cup chocolate chips, if desired 1 tsp. vanilla

Melt butter (I use microwave). Stir in remaining ingredients except chocolate ch ips. Spread in greased and floured 13 x 9 pan. Sprinkle with chocolate chips. Bake at 350 degrees for 25 - 30 minutes.

BROWNIES Cheryl Schmiedt I 2x18 jelly roll pan Mother of alumnus, Jamie Schmiedt

2 cups flour 2 sticks butter 2 cups sugar I cup water I tsp. soda 4 Thlsp. cocoa I tsp. salt 1/2 cup buttermilk I tsp. vanilla 2 eggs

Mix together flour, sugar, soda and salt. In a sauce pan mix together and bring to a hoil: butter, water, cocoa then add to dry ingredients. Fold in buttermilk, eggs (slightly beaten) and vani lla. Bake at 350 degrees for25 - 30 minutes.

Frosting: Bring to boil I stick of butter 6 Thlsp. buttermilk and 4 Thlsp. cocoa. Remove from heat. Add 3 cups powdered sugar (sifted). Stir until cool enough to spread . Enjoy !

68 BUTTERFINGER BARS Linda Thaden approx. 5 dozen Wife of charter member, Ron 11 x15 pan Mother of alumnus, Scott Thaden

I cup brown sugar 1/2 cup white sugar I cup margarine 4 cups oatmeal 1 cup peanut butter I cup chocolate chips

Mix together sugars, margarine, and oatmeal and press into a large ( 11 x 15) cookie sheet or jelly roll pan. Bake 12-15 minutes at 350 degrees. Melt peanut butter and chocolate chips. Spread over bars and cool.

BUTTERSCOTCH BARS Vina Alsaker 9xl3 pan Mother of deceased alumnus, Larry Alsaker

2eggs 1 cup sugar 3/4 cup margarine 2 I /2 cups crushed graham cracker crumbs 1/2 cup angel flake coconut 1/2 cup nuts 2 cups miniature marshmallows I 6 oz. pkg. butterscotch chips 3 Tblsp. peanut butter

Beat the eggs, add sugar and margarine. Put on stove in heavy pan over low heat and boil slowly two minutes. Stir while boiling (it scorches easily). Cool. Add graham cracker crumbs, coconut, nuts and marshmallows. Mix well. Press into 9x13 pan. Melt butterscotch chips and peanut butter. Spread on bars.

CEREAL BARS Twila Tibbetts approx. 20-24, 9x 13 pan Aunt of actives, Paul and Chad Hoffer

I cup sugar 1 cup white corn syrup I /4 cup cook oleo I cup salted peanuts 1 cup peanut butter 3 cups Cheerios 3 cups corn flakes (I use Corn Chex)

Bring to a boil: sugar, syrup and oleo. Add peanut butter, mix well and add cereal and peanuts. Spread into pan. Do uble recipe and use a cookie sheet or jelly roll pan. Bake at 350 degrees

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The bonds of matrimony aren't worth much unless the interest is kept up.

69 t CHERRY BARS Lucille Myers f serves 24 Mother of alumni, Greg and Gary Myers, • 15 I /2 x IO I /2 pan Cheryl Myers-Houdek, and Brenda Myers- We hkamp f I cup margarine I I /2 cup sugar t 4 eggs 3 cups flour f 2 1/2 tsp. baking powder 1/2 tsp. salt f I tsp. vanilla I can cherry pie fi lling t Put 2/3 of the batter in a greased jelly roll pan. Spread the cherries ov er the batter. f Spread remaining 1/3 batter over cherries. Bake at 350 degrees for 35 - 40 min- t utes. While warm drizzle powdered sugar icing over bars.

CHERRY BARS Jeanine Vandendriessche 12x 15 jelly rol l pan Wife of charter member, James Mother of alumnus and active, Ti m and Joe Vandendriessche

I cup hutter or margarine I 3/4 cup sugar 4 eggs I tsp. vanilla I /2 tsp. almond flavor 3 cups flour I /2 tsp. salt 1 I /2 tsp. baking powder I can cherry pie filling Cream butter or margarine with sugar. Add eggs one at a time; add flavorings. Beat well. Add dry ingredients and mix. Save out one cup of dough. Spread re maining dough in a greased 12x15 jelly ro ll pan. Spread pie filling on to top. Now use the saved dough, drop by spoonfuls on top of pie filling. Bake at 350 degrees for 25-30 minutes. Frost while still warm with powdered sugar glaze; 1/2 cup powdered sugar, 2 tsp. of water, and 1/4 tsp. vanilla. Drizzle over bars.

CHERRY or BLUEBERRY BARS Brenda Tibbets I Ox 15 greased pan Aunt of actives, Paul and Chad Hoffer

I cup me lted butter/margarine I 3/4 cup sugar 4 eggs 3 cups flour 1 1 /2 tsp. baking powder 1/2 tsp. salt 1 tsp. vanilla 1/2 cup milk 1 can pie fi lling ( cherry or hlueberry) Cream together butter and sugar, and add eggs , one at a time. Sift dry ingredients and add alternately with milk. Spread in lOx 15 pan, saving 1/2 forto p. Spread pie fi lling over hatter in pan to a little from edge. Spoon rest of batter on top of pie filling spreading as much as possible. Bake at 350 degrees until done (35-40 min.). Should he light brown. Make a thin frosting of powdered sugar and drizzle on cake while still slightly warm. • 70 • • CHOCOLAT E - CARAMEL BARS Linda Prairie 9x 13 pan Mother of active, Doug Prairie 1 box chocolate cake mi x 1/2 cup evaporated milk 3/4 cup butter, melted I cup chopped nuts (optional) 1 14 oz. pkg. (50) caramels 1/3 cup evaporated milk 16 oz. pkg. chocolate ch ips Mix cake mix, 1/2 cup milk, butter, and nuts, and put half into lightly greased 9x 13 cake pan. Bake at 350 degrees for six minut_es. Melt caramels and 1/3 cup milk over low heat or in top of double boiler. Sprinkle chocolate chips over baked mix in pan. Them pour melted caramel - milk mixture over chocolate chips (don't try to spread). Take spoonfuls of remaining cake mix, flatten between hands and lay over caramels and chips (you don't have to cover the whole thing). Bake at 350 degrees for 15-18 min. Cool.

CHOCOLATE CHIP COOKIES Mrs. Kenneth (Gracia) Anderson makes 4-6 dozen Mother of alumnus, Dale Anderson 2 cups cooking oil 2 cups white sugar · I cup brown sugar 4 eggs I /2 tsp. salt 2 tsp. soda 2 tsp. vanilla 4 1 /2 cups flour or more 1 pkg. chocolate chips Combine in blender or mixer, the cooking oil, sugars, eggs, salt, soda and vanilla; mix well. Pour over the flour and chocolate chips; mix well. If necessary, add a little more flour at a time so cookies will not be too thin. Drop on ungreased cookie sheets and bake at 375 degrees for 10-15 minutes. Watch closely.

CHOCOLATE CHIP OATMEAL COOKIES Karen Dobbs 3-4 dozen cookies Mother of active, Jason Dobbs 1 I /2 cups sifted flour I tsp. soda 1 tsp. salt 1 cup shortening 3/4 cup white sugar 3/4 cup brown sugar 2 eggs - unbeaten I tsp. hot water 1/2 - 1 cup nuts 1-6 oz. pkg. chocolate chips 2 cups oatmeal 1 tsp. vanill�. Cream fat until fluffy. Sift flour, measure, add soda, salt (do not add fl our, etc. yet). Add sugars - cream well. To save washing another bowl, move mixture to one side of bowl, then beat eggs, ad d water and vanilla - then mix with sugars. Now add sifted ingredients. Add nuts, chocolate chips and oatmeal . Mix well. Drop by spoonfuls on greased cookie sheet. Bake at 350 degrees for 10-12 min­ utes, or until browned.

71 CHOCOLATE CHIP COOKIES Rehecca Helget Wife of alumnus, Rick Helget I cup vegetahle oil 4 tsp. cream of tarter I cup huller 2 tsp. vanilla I cup white sugar 4 cups flour I cup hrown sugar I 6 oz. bag of chocolate chips 2 eggs 2tsp. soda Heat oven to 350 degrees. Cream oil, butter sugars and eggs. Add remaining ingredients. Makes a crispy cookie.

COWBOY COOKIES Mrs. Leonard Zuehlke approx. I I dozen Mother of alumni, Roger and Kent Zuehlke 2 cups sifted flour 2 eggs beaten I tsp. soda 2 cups rolled oats I /2 tsp. salt 1 tsp. vanilla I /2 tsp. baking powder I cup shortening I cup granulated sugar I cup brown sugar I pkg. chocolate chips Sift flour, soda, salt and baking powder together. Blend the sugars and shortening. Add eggs, heat until light and fluffy. Add flour mixture and mix. Add rolled oats, vanilla, chocolate chips. Dough is crumbly. Drop by teaspoonful on greased cookie sheet and bake I 5 minutes at 350 degrees. Makes I 1 dozen.

FROSTED APPLE BARS Jacque Heckathorn Mother of active, Chad Heckathorn l cup shortening 1 /3 cup crushed corn flakes 2 I /2 cups flour IO large apples sliced l Thlsp. sugar I 1 /2 cup sugar 2 egg whites beaten 1 1/2 tsp. cinnamon 2 egg yokes heaten 1 tsp. salt add milk to make 1/2 cup Frosting: l cup powdered sugar I tsp. corn syrup I /2 tsp. vanilla milk enough to make drizzling consistency (1-2 Thlsp.) Crust: Blend flour, l Thlsp. sugar, salt, shortening; add egg yoke and enough milk to make I /2 cup. Roll l /2 above and put in jelly roll pan. Sprinkle corn flakes over. To p with apple slices. Sprinkle I 1/2 cup sugar and I 1/2 tsp. cinnamon on top. Roll remaining crust and put over apples sealing edges. Brush top with egg whites. Bake at 350 degrees for l hour. Frost while still warm. 72 , GINGER CRINKLES Brenda Tibhetts Makes 5 dozen Aunt of actives, Paul and Chad Hoffer 2/3 cup Crisco Oil 2 tsp. soda I cup sugar 1/2 tsp. salt I egg I tsp. cinnamon 4 Thlsp. molasses I tsp. ginger 2 cups sifted flour 1/4 cup sugar (for Jipping)

Mix oil and sugar thoroughly. Add egg and beat well. Stir in molasses. Sift dry ingredients together and add. Drop teaspoonful into sugar and form into halls coated with sugar. Place on ungreased cookie sheet 3 inches apart. Bake for 12-15 minutes. Remove to wire rack. Cookies will flatten and crinkle.

GREAT BROWNIES Arlyce Derdall Makes 30 plus Mother of alumni, Chuck Derdall, and an Honorary Little Sister brownie pan 11 x 16 2 cups flour I cup water 2 eggs 2 cups sugar 1/2 cup oil 1/2 cup buttermilk I /4 cup cocoa I st ick butter I tsp. soda

Mix flour, sugar, cocoa and soda in mixing bowl. Bring to a boil water, oil and butter until butter is melted. Add dry ingredients. In separate bowl heat eggs a little, add buttermilk to eggs and then add to the rest of the mixture. Pour in brownie pan and bake for 20 minutes at 350 degrees. Frosting: 1 cup white sugar, 1/3 cup milk, 1/3 cup butter - put in saucepan, hring to a boil and boil for 30 seconds. Add 1/2 cup of chocolate chips and beat until it is ready to spread. Time varies, but about 5-6 minutes.

HONEY COOKIES Mrs. Leonard Zuehlke Makes 200 cookies Mother of alumni, Roger and Kent Zuehlke 1 cup brown sugar 1 tsp. sa lt I cup white sugar 2 Thlsp. soda 2 cups Crisco 8 cups flour_ I cup honey 2 cups buttermilk 1/4 tsp. ginger 1/2 tsp. cinnamon Mix all ingredients in order and mi x thoroughly. Chill dough at least 2 hours. Roll out on a flowered surface to I /4" thick. Cut out cookies and bake for IO to 15 minutes.

73 1 PUMPKIN BARS Carol Ann Uttecht 1 Mother of alumnus, Dave Uttecht 'I t I cup flour I /4 tsp. ginger I cup packed hrown sugar I /4 tsp. nutmeg I 1/2 cup shortening I tsp. vanilla ' 3/4 cup canned pumpkin 2 eggs t I /2 tsp. soda I /2 cup chopped nuts t I /2 tsp. salt t I tsp. cinnamon t Beat at medium speed 2 minutes. Spread in greased 13x9 pan. Bake at 350 de- t grees for 20-25 minutes or until it springs back when touched lightly in center. t Cool and frost with Browned Butter Icing. t Browned Butter Icing: t Brown 2 Thlsp. butter in saucepan. Stir in 2 Thlsp. milk, 2 cups powdered sugar and I /4 tsp. vanilla. Beat until smooth. If necessary, thin with additional milk.

RAISIN HONEY COOKIES Jacque Heckathorn Makes 36 cookies Mother of active, Chad Heckathorn

3/4 cup shortening 2 cups oatmeal 3/4 cup sugar I cup raisin I /2 cup honey 3/4 cup nuts I egg I /2 tsp. ha king soda 1 /2 tsp. salt

Cream shortening, sugar, honey, and egg. Add flour, soda, salt, oats, raisins, and nuts. Grease cookie sheet. Drop hy tablespoons. Bake at 350 degrees for 10 minutes.

RAISINSPICE COOKIES Gloria Duenwald Makes ahout 6 dozen Mother of alumni, To rn and Kim Duenwald

1 cup raisin 2 tsp. soda 2 cups oatmeal 3 eggs 1 tsp. salt 1/2 cup chopped walnuts 2 cups white sugar I tsp. cinnamon I cup margarine 3 1 /4 cups flour

Chop coarsely in blender I cup of raisins with 3 eggs for moisture. In a mixing bowl, cream sugar and margarine. Add egg - raisin mixture, soda, salt, and cinna­ mon. Mix we ll. Add flour, oatmeal, and chopped walnuts. Mix again. Roll into walnut-sized halls. Flatten slightly on a cookie sheet with a glass dipped in granu­ lated sugar. Bake 6-8 minutes or until slightly browned. Don't overbake. 74 ROCKY ROAD FUDGE BARS Marge Rang About 3 dozen bars Current Housecook

Bar: Filling: 1/2 cup margarine I /2 cup sugar I oz. sq. unsweetened chocolate 2 lblsp. fl our I cup sugar 1/4 cup margarine I cup flour I 8 oz. pkg cream cheese I tsp vanilla (softened, re serve 2 oz.) 1/2 cup nuts I egg I tsp. baking powder 1 /2 tsp. vanilla 2 eggs 1/4 cu p nuts 1 cup chocolate chips

Frosting: 2 cups miniature marshmallows 1/4 cup margarine 1 oz. sq. unsweetened chocolate remaining 2 oz. cream cheese 1/4 cup milk 1 lb. (3 cups) powdered sugar 1 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour I 3 x 9 pan. Over low heat, melt I/ 2 cup butter and I oz. chocolate. Add remaining bar ingredients. Mix well. Spread in prepared pan. In small bowl, combine 6 oz. cream cheese with sugar, flour, margarine, egg, and vanilla. Blend well. Stir in nuts. Spread over chocolate mix­ ture. Sprinkle with chocolate chips. Bake 25-35 minutes. Sprinkle with marsh­ mallows and bake 2 minutes longer. In large saucepan over low heat, melt 1/4 cup margarine, I oz. chocolate, re maining 2 oz. cre am cheese and milk. Stir in pow­ dered sugar and vanilla until smooth. Immediately pour over marshmallows and swirl together.

SALTED NUT ROLL BARS Bonnie Myrlie (Shneck) Makes 24, 9x13 pan Alumnus, Little Sister

I pkg. yellow cake mix I /3 cup margarine I egg 3 1/2 cup min marshmallow s 2/3 cup white sugar I /4 cup margarine 2 tsp. vanilla I pkg. ( 12 c1z.) pe anut butter ch ips 2 cups Rice Krispies 2 cups salted peanuts (blanched)

Combine first 3 ingredients with mixer. Press into 9x13 pan. Bake 15 minutes until golden hrown. Spread with marshmallows and return to oven for 2-3 min­ utes. Cool completely. Combine over low heat sugar, margarine, vanilla and chips. When melted add Rice Krispies and peanuts. Mix well. Spread over cool crust. Chill until cool. Store loosely covered. 75 SCHOOL BOY COOKIES Mary Kay Novotny 4 dozen cookies Mother of alumnus, Mark Novotny

I cup shortening I cup uncooked rolled oats I cup white sugar 2 cups flour I /2 cup brown sugar I tsp. salt I cup flaked coconut I tsp. soda 2 eggs 1/2 cup chopped walnuts I tsp. vanilla

Cream together shortening, white sugar and brown sugar. Add coconut and eggs mixing well. Add rest of ingredients. Drop hy teaspoon full onto ungreased cookie sheet. Bake at 325 degrees for 8 minutes or until golden brown.

SUGAR COOKIES Barbara Cramer Makes 100 Mother of alumni, Nathan and Trevor Cramer

I cup oleo 2 tsp. vanilla I cup cooking oil 2 eggs 2 cups white sugar 5 cups flour I tsp. salt 2 tsp. baking soda 2 tsp. cream of tarter

Cream oleo, oil, sugar. Add dry ingredients to creamed mixture. Beat. Then add eggs and vanilla and roll into balls. Flatten with glass dipped into water then sugar. Bake IO minutes at 375 degrees. You can add lemon peal, lemon extra, almond flavor, nuts or whatever you have. Can be frosted

WA LNUT CHEW BARS Karen Hogie Makes 24 Mother of alumnus, Steve Hogie

I cup huttcr 2 cups flour 2 cups hrown sugar I /2 tsp. soda 2 eggs I /2 tsp. salt 2 tsp. vanilla 2 cups oatmeal 2 cups walnuts chopped

Cream hutter and brown sugar. Add eggs and vanilla - heat well. Add flour, soda and salt - hlend. Stir in oatmeal and walnuts. Pour into 9 x 13 greased cake pan. Bake 30-40 minutes.

76 Cakes

CHOCOLATE SHEET CAKE Shirley and Ly nn Johnson Parents of alumnus, M ichad Johnson

2 cups sugar 2 cups flour 1/4 cup cocoa 1/2 tsp. salt 1 stick oleo I 1/2 cup vegetable. oil 1 cup water 2 beaten eggs 1 1/2 tsp. vinegar 1/2 cup milk 1 1 /2 tsp. soda 1 tsp. vanilla Mix first four ingredients together and set aside. Bring the next three ingredients to a boil. Pour boiling mixture over flour mixture. Mix. Add 2 beaten egg, milk mixture, and vanilla. Mix and pour in greased/floured cookie sheet pan. Bake at 350 degrees for 30 minutes.

CHOCOLATE UPSIDE-DOWN CAKE Christine Faulstich Serves 6-8 Mother of alumnus, James E. Faulstich

I cup flour 1/2 cup milk 2 tsp. baking powder 2 Thlsp. melted butter 3/4 cup sugar I Thlsp. cocoa 1 /2 cup chopped nuts I tsp. vanilla 1/2 cup wh ite sugar I /2 cup brown sugar 2 Thlsp. cocoa I cup hot water In bowl: mix flour, baking powder, sugar, cocoa and nuts. Add milk, melted butter and vanilla. Mix well. Spre ad in an 8 x 8 baking pan. Pour over tht! following mixture: white sugar, brown sugar, cocoa and hot water. Bake at 350 degrees for 45 minutes. Serve with whipped cream or ice cream. Best when served slightly warm.

COFFEE CAKE Eloise Falk Serves 15 Mother of active, Wa de Falk I cup sugar I cup cooking oil 4 eggs 2 cups flour 1 tsp. baking powder I can pie mi-x(ch erry pie filling) Beat together the sugar, cooking oil, and eggs. Add flour and baking powder. Mix. Place half the mixture in a 13 x 9 pan. Spread I can of cherry pie mix over the batter. Top with remaining batter. Bake 35 minutes at 350 degrees. Remove from the oven and sprinkle sugar and cinnamon on top. Drizzle top with a powder sugar glaze.

77 1 NO EGG CHOCOLATE CAKE Mrs. Leonard Zuehlke 1 Mother to alumni, Roger and Kent Zuehlke I I 3 cups flour 2 tsp. vinegar 2 cups sugar I tsp. vanilla ' 1 /3 cup cocoa 2 tsp. soda • 1 tsp. salt 3/4 cup oil ' 2 cups water • 1 Mix all dry ingredients in bowl - sift. Add oil, vinegar, and water. Then, add i vanilla. Mix well with spoon (do not use electric mixer). Bake in greased pan at i 350 degrees for 35 minutes. Makes a large cake. Frost as desired - good also with t a dah of cool whip. 1 ! POKE CAKE Margeret Habben t Serves 6-8, 9x 13 pan Grandmother to active, Doug Prairie 4

I pkg white cake mix (2 layer size) I pkg (3 oz.) Jello (any flavor) I cup boiling water I /2 cup cold water

Prepare cake mix as directed on package, haking in well greased and floured pan at 350 degrees for 30 to 35 minutes. Cool in pan for 15 minutes; then poke with fork at 1 /2 inch intervals. Dissolve gelatin in boiling water. Add cold water, stir well and spoon over cake in pan. Chill 3-4 hours. To p with whipped topping.

RAW APPLE CAKE Agnes M. Prairie 9x 13 pan Gra ndmother to active, Doug Prairie

3/4 cup hutter 1/2 cup white sugar 2 well heatcn eggs 2 1 /4 cup sifted flour I I /2 tsp. soda 1/2 tsp. salt 3/4 cup cold coffce 1 tsp. vanilla 3 cups chopped apples· I /2 cup brown sugar I tsp. cinnamon 1/2 cup chopped nuts

Cream hutter with white sugar and eggs. Add sifted flour, soda, salt, coffee and vanilla. Fo ld in chopped apples. _Pour into a greased and floured 9x I 3 pan. Mix hrown sugar, cinnamon and nuts; sprinkle over hatter in pan. Bake in moderate oven (350 degrees) for 45 minutes until done. Serve with whipped cream.

78 MAKE AHEAD COFFEE CAKE Norma Erickson Se rves 12, 9x 13 pan Mother of alumnus, Gary Erickson 2 cups flour 2 eggs, beaten I tsp. cinnamon I cup buttermilk I tsp. soda I tsp baking powder I cup sugar I /2 cup hrown sugar 2/3 cup margarine I /2 tsp. sa It To pping: 1 /2 cup brown sugar 1/2 tsp cinnamon 1/2 cup nuts Blend together flour, cinnamon, soda, baking powder and salt. Set aside. Cream sugars and margarine. Ad d eggs which have been beaten until frothy. Add dry ingredients alternately with buttermilk. Mix together alternately with buttermilk. Mix together thoroughly. Put into greased 9x 13 pan. Sprinkle on topping. This may be refrigerated overnight or baked immediately. If refrigerated, do not add topping until you bake it. Bake at 350 degrees for 35 minutes.

RHUBARB CAKE Mrs. Herbert Stueven 9x l9 pan Mother of alumnus, Kurt Stueven 1 1 /2 cup brown sugar 1 tsp. soda 1/2 cup shortening 1 tsp salt 1 cup buttermilk I tsp. vanilla 1 1/2 cup rhubarb, cut up 1 egg 2 cups flour Topping: 1/2 cup white sugar 1 tsp. cinnamon Cream shortening and brown sugar. Ad d 1 egg, buttermilk and vanilla. Then add dry ingredients and mix. Put in 9x 13 pan and put topping over the batter. Bake 350 degrees for 35 minutes.

Candy

CARAMEL CORN Jacque Heckathorn large roasting pan Mother of active, Chad Heckathorn 2 sticks oleo 2 cups brown sugar 1/2 cup white syrup I tsp. baking soda 4 qts. popped popcorn Pop popcorn (remove old maids). Put in a large pan (aluminum roasting pan). Bring to hoil: oleo, hrown and white sugar and syrup. Boil 5 minutes. Add soda - will foam. Pour over popped corn. Bake at 200 degrees for I hour, stirring every 15 minutes. 79 CARAMEL POPCORN Char Danilko Serves 4, 6 qt. pan Mother of actives, Paul and Chad Hoffer

4 qts. fresh I y popped corn I cup fi rmly packed hrown sugar I /2 cup margarine 1/2 cup light corn syrup I /2 tsp. salt 1/2 tsp. vanilla )/2 tsp. haking soda

Spread popcorn in large shallow roasting pan. In heavy I 1/2 qt. saucepan, stir together sugar, margarine, corn syrup and salt. Cook over medium heat, stirring constantly, until mixture hoils. Continue cooking, without stirring, 5 minutes. Remove from heat; stir in vanilla and baking soda. Po ur syrup mixture over pop­ corn. Stir to coat well. Bake in 250 degree oven, uncovered, for one hour, stirring occasionally. Break apart when cooled and store in tightly covered container. Makes one pound.

ENGLISH TOFFEE CANDY Ron Jones 9xl3 pan Alumnus

I cup sugar milk chocolate candy bars ) /2 lh. hutter ( quantity to taste) 2 Thlsp. corn syrup chopped almonds 3 Th lsp. water ) tsp. vanilla

Cook in saucepan 10 minutes at 295 degrees (almost to hard crack stage) until golden hrown. Stir so it doesil 't burn. Cover bottom of buttered 9x 13 pan with grated milk chocolate candy bars. Po ur toffee syrup over this and cover top with additional grated chocolate. Sprinkle with nuts. Cool. Break into pieces.

PUPPY CHOW Mrs. Leonard Zuehlke Mother of alumni, Roger and Kent Zuehlke

I stick margarine I cup chocolate chips I cup peanut butter I box Crispix cereal 1-2 cups powdered sugar

Melt first three ingredients in microwave. Mix melted ingredients in large bowl with cereal. Put enough powdered sugar over this to coat until no longer sticky. Start with I cup of powdered sugar and then add small amount more if necessary. Can mix in a brown bag. Easy and throw away the mess.

80 Desserts

ANGEL FOOD CAKE DESSERT Kathy Geraets Serves 24 at least, 2 9x 13 pans Mother of al umni, Jim and Paul Geraets I angel food cake Melt together: 4 Thlsp. water 12 oz. pkg chocolate chips 2 Thlsp. sugar 8 well beaten egg yolks 2 cups whipping cream or 12 oz. Cool Whip Stir while me lting, cool, fo ld in 8 heaten egg whites. Whip two cups of cream and add to chocolate mixture (can use 12 oz. Cool Whip). Tear cake into bite size pieces and put half of the cake into two 9x 13 pans, then add hat f of the sauce mixture, then cake and then the rest of the sauce. Refrigerate.

APPLE CRISP Marian Anderson Serves I 5, 9x 13 pan Grand mother of active, Wade Falk

I cup flour 2 1/2 cups sliced apples I /2 tsp salt 2 Thlsp. butter or margarine 1/2 tsp. soda 1/2 cup white sugar 1 /2 cup brown sugar 1 cup quick oatmeal 1/2 cup shortening or margarine

Mix together the flour, salt, soda, brown sugar and oatmeal. Cut in the shortening. Spread 1/2 of this mixture in the bottom of a 9x 13 glass pan. Add the sliced apples. Dot with butter and white sugar. Sprink le remaining crumb mixture on top. Bake 350 degrees for 45 minutes. Double recipe for a large pan.

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Don't listen to half the truth, you may get the wrong half.

Children need models more than they need critics!

Houses are built to live in more than to look at .

When people are wrapped up in themselves, the result is a pretty smal l package.

81 I APPLE CRISP Karen Dobbs Serves I 0-12, 9x 13 pan Mother of active, Jason Dobbs t I Sliced apples to generously fill pan I cup me lted margarine ' 2 cups flour I 1/2 -2 cups sugar ' depending on tartness of apples t t Combine margarine, sugar and flour. It should he crumbly and if not, add sugar or • flour. Bake at 375 degrees for 30-50 minutes. ' • BANANA SPLIT DESSERT Sandee Rettke t Serves 6-8, 9x 13 pan Mother of active, Ryan Rettke 4 t I I /2 cup graham crackers, crushed I /2 cup sugar I stick butter or margarine, me lted • t Combine, press into 9x 13 pan. Bake at 350 degrees for 7-8 minutes. Cool. Layer three bananas over crust.

1/2 gal vanilla ice re am I /2 cup fudge topping ( or your favorite) 1/2 cup crushed pineapple 1/2 cup maraschino cherries

Cover with Cool Whip and 1/4 cup chopped nuts (any kind, I use peanuts). Cher­ ries may also be put on top. Freeze. Keeps one month in the freezer.

BREAD PUDDING Jacque Heckathorn 9x 12 pan Mother of active, Chad Heckathorn

4 cups bread pieces 1/4 tsp. salt 4 cups scalded milk 4 eggs (beat) 3/4 cup sugar, brown or white I tsp. cinnamon I Thlsp. oleo I cup ra isins

Soak milk, bread and ra isins for 5 minutes. Add sugar, oleo and salt. Pour eggs into greased cake pan. Pour hread mixture over top. Bake 350 degrees for I hour.

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f'ood kept from going to waste sometimes goes to waist!

Farmers work from dayhreak to backbre ak.

82 BUSTER BAR DESSERT Fayola G. Muchow Serves 8, 9x 13 pan Mother of alumni, Jeff and Jay Muchow

Combine and freeze: I lb. crushed Oreo or Hydrox cookies 1/2 cup melted margarine

Spread 1/2 gal. softened vanilla ice cream over frozen crust. Sprinkle with I 1/2 cups sa lted peanuts and freeze.

2 cups powdered sugar 1 /2 cup margarine I can ( 15 oz.) evaporated milk 2/3 cup semi-sweet chocolate chips 1 tsp. vanilla

Combine powdered sugar, margarine, evaporated milk and semi-sweet chocolate chips. Boil together slowly, st irring constant ly for 8 minutes. Remove from heat and add vanilla. Cool and pour over nut topped ice cream mixture. Freeze until serving time. Remove from freezer 5-10 minutes before serving.

BUTTERPEC AN SAUCE Tw illa VanHal Makes 2 cups sauce Mother of active, Justin Va nHal

1 /2 cup butter I cup pecan pieces I cup brown sugar, firmly packed 1/3 cup heavy cream or evaporated milk 1/4 cup corn syrup

In heavy saucepan, melt butter. Add pecans. Heat until pecans are lightly toasted and butter is lightly browned. Stir in brown sugar, cream and corn syrup. Cook gently until sugar is completely dissolved. Do not overcook. Serve warm or cold. Del icious on cake or ice cream. * * * * *

Counting time is not so important as making time count.

A friend is one who knows all about you a�d st ill likes you!

You can't get anywhere today if you are still mired down in yesterday!

No man ever injured his ey esight by looking on the bright side of things.

83 BUTTERMILK BROWNIES Agnes M. Prairie jelly roll pan Grandmother of active, Doug Prairie

I stick margarine 1 cup water I /4 cup cocoa 1/2 cup oil 2 cups flour 2 cups sugar I /2 tsp. salt I tsp. vanilla I /2 cup buttermilk I tsp. soda 2 eggs

Frosting: I I /3 cup sugar 1/3 cup milk 1/2 st ick margarine I /2 cups chocolate chips

Combine margarine, cocoa, water and salad oil and bring to a boi l. Pour over dry mixture (flour, sugar and salt). Add buttermilk, eggs, soda and vanilla. Mix well. Bake in jelly roll pan at 350 degrees for 20 minutes or until done. For frosting, boil sugar, milk and margarine for one minute. Add 1/2 cup chocolate chips and stir until melted. Spread over cooled brownies.

BUTTERMILK PIE Et hel Madson Mother of active, Doug Prairie

I /4 cup flour 2 cups sugar dash of salt 1 /2 cup melted butter or margarine 1/2 cup buttermilk 3 eggs 1/2 tsp. vanilla

Mix flour, sugar and salt. Break eggs into the mixture, stir. Add butter or marga­ rine, buttermilk and vanilla. Stir together but do not beat at any time. Place in unbaked pie shell. Bake at 350 degrees for 45 minutes to an hour until knife comes clean. May put pecan halves on top before baking.

CARAMEL LAYER SQUARES Marge Rang Make about 3 dozen bars, 9x 13 pan Current Housecook

50 caramels 2/3 cup evaporated milk I German chocolate cake mix 3/4 cup butter I cup nuts 1 cup chocolate chips

Melt caramelsand 1/3 cup evaporated milk. Grease and flour 9x 13 pan. In a bowl, combine the cake mix, melted margarine and I /3 cup evaporated milk. Press half of hatter in pan and hake at 350 degrees for 6 minutes. Sprinkle chips and nuts over the hatter. Put caramel mixture over chips. Put on the rest of the dough. Bake 15- I 8 minutes. Cool slight ly. Chill about 30 minutes. 84 ' t • CARAMELED MARSHMALLOWS LaVaye Duhro t Serves 24, large cookie sheet Aunt of actives, Paul and Chad Hoffer • I pkg. Kraft marshmallows (large size) 1 can sweetened condensed mi lk I stick hutter 3 cups crushed Rice Krispies

Melt caramels and stick of hutter in the microwave. Add sweetened condensed milk and heat until mixture comes to a hoil. Dip the marshmallows into this and then roll in crushed Rice Krispies. These can be frozen and kept for weeks.

CHERRY NUT SQUARES Dorthy Zilverherg Serves 24, 9x13 pan Mother to alumnus, Donald Zilverberg

1/2 cup butter 1/2 cup vegetable shortening 1 cup sugar 1 tsp. vanilla 2 eggs 2 cups flour 1 tsp. salt 1/2 cup chopped walnuts 1 tsp. almond flavoring 1 can cherry pie filling

Mix thoroughly the butter, shortening, sugar, eggs, vanilla, salt and flour. Ad d walnuts (optional). St ir in almond flavoring into the can of cherries. Spread 3/4 of hatter in bottom of ungreased 9x13 pan. Spread cherry pie filling over the hatter. Dot remaining batter on top of fi lling. Bake 45 minutes at 350 degrees. Cool. May sprinkl e with powdered sugar.

CHERRY-GO-ROUND Mary Kay Novotny Serves 12- 15 people, cookie sheets Mother of alumnus, Mark Novotny

1 cup milk 4 cups unsifted flour 1 /2 cup sugar 2 ( l lb.) cans red cherries 1 tsp salt I cup brown sugar 1/2 cup oleo l cup flour l pkg. yeast 1 cup chopped pecans 1/4 cup warm water I egg

Scald milk, add sugar, salt and oleo. Cool to lukewarm. Dissolve yeast in very warm water. Add lukewarm milk mixture, egg and 2 cups flour. Beat until smooth. Stir in 2 more cups fl our to make stiff batter. Cover tightly. Refrigerate 2 hours (or up to 2 days). Roll dough into two 14x7 oblongs. Spread each with I 1/2 cups (I lb. can) well drained red tart pitted cherries and mixture of I /2 cup each brown sugar, flour and chopped pecans. Roll up lengthwise, seal edges. Form into 2 rings, sealed edge down, on greased cookie sheets. Seal ends. Cut 2/3 through rings at I" intervals. Tw ist each section sideways. Cover. Let rise in warm place until doubled ( 1 hour). Bake at 375 degrees about 25 minutes. Frost with confec­ tioners sugar icing while warm. 85 t CHOCOLATE CHEESECAKE Fayola G. Muchow t Serves I0-12, 9" spring form pan Mother of alumni, Jeff and Jay Muchow 1 Crust: t I cup finely crushed chocolate wafer crumbs 4 2 Thlsp. sugar 1/4 cup melted butter 4 4 Crush chocolate wafers. Add sugar and melted butter. Press on bottom of 9" 4 springform pan. Chill. • 3 (8 oz.) pkg. cream cheese, softened 1/2 cup strong black coffee, cooled i 3/4 cup sugar I /2 cup da iry sour cream ◄ 3 eggs I tsp. vanilla extract I pkg (8 oz.) semi sweet chocolate squares, melted 1/8 tsp. salt uns weetened whipped cream chocolate curls

Beat cream cheese in large bowl, gradually beat in sugar. Add eggs one at a time, beating after each addition. Beat in coffee, sour cream, salt and va nilla. Pour into prepared pan with chocolate crumbs. Ba ke at 350 degrees for 1 hour or until firm in center. Cool. Note: The smooth texture cracks as it cooks. Serve with whipped cream and chocolate curls. Curls may be made with a zester or potato peeler.

CHOCOLATE PUDDING DESSERT Linda Prairie 9x13 pan Mother of active, Doug Prairie

Crust: 1 1 /2 cups graham cracker crumbs 3 Thlsp. sugar I /3 cup melted butter

Topping: 8 oz. cream cheese, softened 1 cup powdered sugar 4 oz. Cool Whip 4 oz. box vanilla instant pudding 4 oz. box chocolate instant pudding 3 cups milk

Combine first 3 ingredients and pat into 9x13 pan for crust. Bake for 8-10 minutes at 350 degrees. When cooled add a layer of cream cheese, powdered sugar and Cool Whip (beaten together). Combine pudding mixes with milk until blended and pour over cheese layer. Let set slightly and cover with rest of Cool Whip. Refrigerate.

86 CREAM CHEESE BLUEBERRY DESSERT Nadine Henschel 9x 13 pan Mother of active, To m Henschel

1 2/3 cups graham cracker crumbs ( I I double) I cup sugar 1 /4 cup melted butter or margarine I pkg (8 oz.) cream cheese 3 eggs, well beaten 1 1/2 tsp. vanilla I can (21 oz.) Wilderness fruit fi lling

Combine crackers, 1/4 cup sugar and melted butter and press into 9x13 pan. Soften cheese and beat until smooth. Add eggs, sugar, vanilla and mi x. Put in pan and bake at 375 degrees for 15-20 minutes. Put topping on and refrigerate.

CRUNCHY PEANUTS Brenda Tibbetts Aunt of actives, Paul and Chad Hoffer 2 cups or 10-12 oz. raw peanuts 1 cup sugar 1 /2 cup water 1/4 tsp. maple flavoring

Cook over me dium heat, stirring until mi xture crystallizes and coats peanuts. It takes a little longer than 10 minutes. Spread on buttered cookie sheet. May sprinkle with salt if desired. Bake at 300 degrees for 15 minutes. Sitter and bake 15 min­ utes longer.

FRUIT PIZZA Laverne We lter Serves 10, cookie sheet Mother of alumnus, Mark We lter

Crust: 1 /2 cup powdered sugar 3/4 cup cold margarine 1 1 /2 cup flour

Mix together and put in pizza pan. Bake at 350 degrees for 12-15 minutes. Cool.

Filling: 8 oz. cream cheese 1 /2 cup powdered sugar 1 tsp. vanilla I tsp. lemon ju ice

Mix together and spread on cooled crust. Lay fruits on top of fi lling. May use strawberries, mandarin oranges, pineapple, kiwi and bananas.

Glaze: 2 I /2 Thlsp. cornstarch I cup fruit juice 1 /2 cup sugar 1 Tblsp. lemon juice

Cook over medium heat until thick and pour over fruit. Chill for several hours.

87 GRANDMA'S GOOD PUMPKIN PIE Ethel Bausch Serves 6 Grandmother of active, Benton McCone

2 cups pumpkin ( 16 oz.) 3 eggs I cup white sugar 1/2 tsp. salt I 1 /2 tsp. cinnamon I 1 /2 tsp. ginge r I cup evaporated milk, undiluted

Combine eggs, sugar, salt and spices and mix well. Blend in pumpkin. Blend in evaporated milk. Bake at 450 degrees for JO minutes, then 350 degrees for 45 minutes. Te st with a knife. Make your ow n pie shell or use 2 frozen pie shells from the store.

HOMEMADE ICE CREAM Eloise Falk Makes I gallon Mother of active, Wade Falk

6 eggs 2 cups sugar 1 1/2 Thlsp. vanilla I /2 tsp. salt 2 larg e cans evaporated milk I pt. half & half 4 cups milk

Beat the eggs until light. Add sugar gradual ly, beating until mixture thickens. Add re maining ingredients; mix thoroughly. Freeze in electric ice cream freezer.

HOMEMADE ICE CREAM Shirley and Lynn Johnson Parents of alumnus, Michael Johnson

6 eggs (heaten until foamy) pinch of salt 2 cups sugar I Thlsp. vanilla 4 - 1/2 pts. whipping cream I pt. half & hal f

Mix all ingredients and pour in ice cream freezer. Add additional milk to fill container within 3 inches from top. Start cranking!!!

HOT FUDGE TOPPtNG Brenda Tibbetts Aunt of actives, Paul and Chad Hoffer

4 Thlsp. cocoa 1/2 cup water 3 Thlsp.flou r I tsp. vanilla I cup sugar 2 Thlsp. butter 1/2 cup milk

Mix dry ingredients. Slowly add liquids while stirring. Bring to a boil, stirring constantly. Remove from heat; add butter and vanilla.

88 IMPOSSIBLE PUMPKIN PIE David Biehl Serves 6, IO inch pie plate Alumnus

3/4 cup sugar 2 eggs 1/2 cup bisquick I ( 16 oz.) can pumpkin 2 Tblsp. margarine 2 tsp. pumpkin spice I (13 oz.) can evaporated milk 2 tsp. vanilla

Put all ingredients in a large bowl. Beat with a mixer until smooth; about 1 min­ utes. Pour into a greased 10 inch pie plate. Bake for 50-.SSminut es at 350 degrees.

KRINGLER Lois Kasten Makes 4 Kringler loaves, 4 loaf pans Mother of alumnus, Larry Kasten

4 cups flour 1 cup salted milk 1 tsp. salt 1/2 cup water with 1 cake yeast 3 Tblsp. sugar 3 egg yolks 1 cup lard or shortening

Mix 1st 4 ingredients like pie crust. Mix next 3 ingredients into fl our mixture. Let rise until morning in refrigerator (or if you start in morning, 3-4 hours in refrigera­ tor). Then divide into 4 parts. Whip egg whites. Roll out each part. Cover with egg white, brown sugar and ra isins (or dates, apples or nuts). Fold over sides and ends. Fold sides to meet in center, then ends up. Let rise 2 hours in warm place. Bake at 375 degrees for 20 minutes or until nice ly browned. Frost, if desired.

MOCK FUDGE FROSTING Shirley and Ly nn Johnson Parents of alumnus, Michael Johnson

3 Tblsp. margarine 3 Thlsp. milk 3/4 cup sugar 1/2 cup chocolate chips 1/2 cup marshmallows

Combine margarine, milk and sugar and bring to boil. Continue to boil for 1 minute. Remove boiling mixture from stove and immediately add chocolate chips and marshmallows. Stir until melted and frost cake.

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You can't keep trouble from coming, but you needn't give it a chair to sit on.

89 MOON PUFF Anne Liepold Serves 15 Mother of alumni, Mike, Julie, Lisa, Ted and Nancy Liepold jelly rol l pan

I stick butter I large pkg. vani lla instant pudding I cup flour 8 oz. cream cheese I cup water 8 oz. Cool Whip 4 eggs chocolate syrup

Boil butter with water. Add flour, stir vigorously until mi xture forms a ball. Cool slightly. Add eggs one at a time. Beat well after each egg. Spray jelly roll pan and spread dough. Bake at 400 degrees for 30 minutes. Cool. Mix pudding as di­ rected on package. Soften cream cheese. Whip the cheese and slowly (important) add pudding. Spread on cooled crust. Top with Cool Whip and drizzle with choco­ late syrup.

NO CRUST PUMPKIN PIE Laurene Hanson Mother of alumnus, Albert Hanson

2 cups pumpkin 1/4 tsp. cinnamon I 1 /4 cup sugar 1/2 tsp. ginger 4 eggs 1 /2 tsp. nutmeg 1 /2 cup flour 1 tsp. vanilla 1 cups milk

Mix in order given, beat well. Pour into well greased 10 inch pie pan. Bake at 350 degrees for about 45 minutes. Center should be a little loose when tested with a knife.

OLD FASHIONED APPLE CRISP Elizabeth Begalka Serves 12, 9x13 pan Mother of alumnus, Tim Begalka

10-20 apples, depending on size, to almost fill the pan 1 tsp. cinnamon 1 cup brown sugar I cup sugar I cup flour I egg 1/2 tsp. salt I /2 cup melted butter or oleo

Place sliced apples in a 9x 13 greased pan. Comhine cinnamon and sugar. Sprinkle apples with half of this mixture. Combine granulated sugar, flour, egg, salt and haking powder and spread over apple slices. Sprinkle remaining cinnamon and brown sugar over contents. Pour melted butter over the top and bake at 350 de­ grees for:40 to 50 minutes unt il done. Can be frozen after preparation and cooked after being frozen. 90 PRALINE SAUCE Ron Jones Alumnus

1 /4 cup margarine I cup brown sugar 1/2 cup heavy cream (whipping cream) 1/2 cup corn syrup (light) 3/4 cup pecans 1 tsp. vanilla

Melt margarine in saucepan. Stir in brown sugar and heavy cream until sugar dissolves. Add light corn syrup. Cook and stir un til semi-thick. Remove from heat. Stir in 3/4 cup pecans and 1 tsp. vanilla. Serve warm over ice cream or pound cake.

PUMPKIN DESSERT Mrs. Cyril Gengler Serves 12, 9x 13 pan Mother of active, Eric Gengler

36 large marshmallows 18 crushed graham crackers 1/2 cup milk I /4 cup brown sugar 1 1/2 cup pumpkin 1/3 cup margarine 1/2 tsp. cinnamon 1 cup cream, whipped 1/4 tsp. ginger (or 8 oz. tub whipped topping) 1 /2 tsp. salt

In double boiler melt marshmallows in milk. Add pumpkin, cinnamon, ginger and salt. Cool this mixture. Add whipped cream. Combine graham crackers, brown sugar and margarine for the crust. Mix and place half of crust on bottom of pan. Pour pumpkin filling in pan and top with remaining crumb mixture.

PUMPKIN DESSERT Mary Kay Novotny Serves 15, 9x 13 pan Mother of alumnus, Mark Novotny

I (29 oz.) can pumpkin (4 cups) 1 tsp. ginger 4 eggs, slightly beaten I /4 tsp. cloves 1 I /2 cups sugar 1 1/3 cups canned milk 1 /2 tsp. salt 1 butter brickle cake mix 2 tsp. cinnamon 2 sticks oleo, melted

Sift together sugar, salt, cinnamon, ginger and ground cloves. Add pumpkin to slightly beaten eggs. Then add sugar-spice mixture. Add canned milk. Mix all well. Pour into a lightly greased 9x 13 cake pan. Sprinkle 1 box butter brickle cake mix over top of pumpkin mixture. Drizzle 2 sticks melted oleo over all. Bake at 350 degrees for 45 to 50 minutes. Check

91 PUMPKIN PIE SQUARES LeVaye Dubro Serves 15, I 3x9x2 pan Aunt of actives, Paul and Chad Hoffe r

I cup sifted flour 1/2 tsp. ground ginger 1/2 cup quick-rolled oats 1/4 tsp. ground cloves 1/2 cup brown sugar, firmly packed I /2 cup chopped pecans I (I lb.) can pumpkin (2 cups) 1/2 cup brown sugar, fi rmly packed I (13 1/2 oz.) can evaporated milk 1/2 cup butter 2 eggs I Thlsp. butter 3/4 cup sugar I /2 tsp. salt I tsp. ground cinnamon

Combine flour, rolled oats, 1/2 cup brown sugar and 1/2 cup butter in mixing bowl. Mix until crumbly, us ing electric mixer on low speed. Press into ungreased 13x9x2 pan. Bake at 350 degrees for 15 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in mixing bowl. Beat well. Pour into crust. Bake at 350 degrees for 20 minutes. Combine pecans, 1 /2 cup brown sugar and 2 Thlsp. butter. Sprinkle over pumpkin mixture. Return to oven and bake 15 to 20 minutes or until filling is set. Cool in pan and cut the size of squares you desire.

RICE KRISPIE BARS Tom Remmele 9x l3 pan Alumnus

I cup sugar I (6 oz.) pkg. chocolate chips I cup white syrup 1 (6 oz.) pkg. butterscotch chips I cup peanut butter 6 cups Rice Krispies

Boil together the sugar and syrup. St ir in peanut butter until me lted. Add Rice Krispies. Spread in buttered pan. Melt together enough chocolate and butter­ sc otch chips to cover bars.

RITZ COOKIES Adelaine Wiksen cookie sheet or je lly roll pan Mother of al umnus, Arden Wiksen

I cup chopped dates I cup powdered sugar 1 can sweetened condensed milk 1/4 cup butter or oleo 1 cup chopped nuts (wal nut s) Ritz Crackers

Cook dates and milk 5-8 minutes or until thick, stir constantly. Remove from burner and add the nuts. Stir well. Put a small mound on a Ritz Cracker and place on cookie sheet. Bake 1 () minut es at 125 degrees. Cool a little and then frost with the powdered sugar and butter mixed. Keeps well in tight container or freeze.

92 SHERBET DESSERT Jill Weher VanDerWal Serves 12-15, 9x 13 pan Alumnus, Little Sister

In a cake pan, combine I (16 oz.) Cool Whip with I cup coconut and I cup crumbed cookies (Nilla wafersor any vanilla cream cookies). Press into pan. Layer crust with a variety of frozen sherhet flavors until height is I /2 inch from top of pan. Freeze.

SPICY APPLE CRISP Linda Prairie 9xl3 pan Mother of active, Doug Prairie

8 cups apples, peeled and sliced I lblsp.lem on juice 2/3 cup flour I cup packed brown sugar 2 cups oatmeal (quick, or old fashioned, uncooked) I 1/2 tsp. cinnamon 1/2 tsp. nutmeg 2/3 cup butter or margarin�, melted

Place apples in 9x 13 cake pan. Sprinkle with lemon juice. Combine flour, oats, sugar, salt, cinnamon, nutmeg and butter, mixing until crumhly. Sprinkle ov er apples. Bake at 375 degrees about 30 minutes or until apples are tender.

STRAWBERRY CHEESECAKE Greg Dean Serves 6-8 people Alumnus 8x8 pan or regular pie pan

Crust: 1/3 cup melted margarine 1 /4 cup sugar I 1/2 cup graham cracker crumbs

Filling: 8 oz. strawberry cram cheese I cup powdered sugar I small container Cool Whip

Mix ingredients for crust toge ther and press into pan. Chill until firm. Beat cream cheese and powdered sugar. Add Cool Whip. Pour i�to crust and refrigerate.

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Don't waste fresh tears over old griefs.

How did a fool and his money get together in the first plac·e?

93 STRAWBERRY PRETZEL DESSERT Rebecca Helget 9x 13 pan Wife of alumnus, Rick Helget I st Layer: 2 cups crushed pretzels 1/2 cup melted butter I /4 cup sugar Mix well, pat in 9x 13 pan. Bake 10 minutes at 350 degrees. Cool.

2nd Layer: I (8 oz.) pkg Philadelphia Cream Cheese I cup sugar Whip together well and add 1 small carton Cool Whip. Mix we ll and spread over pretzel layer.

3rd Layer: 2 pkgs. strawherry Jello 2 cups boiling water 2 pkgs. frozen strawberries Mix together . Let jell slightly. Pour over cream cheese layer. Refrigerate 3 hours hefore serving.

TOASTED ALMOND FUDGE Carol Jones 9x 13 pan Alumnus, Little Sister

I lh. milk chocolate candy bar, shaved 12 oz. semi sweet chocolate chips I /2 lb. large marshmallows, cut 4 1 /2 cup sugar I can evaporated milk 1 1/2 tsp. salt 2 tsp. vanilla 1 cup toasted sliced almonds Mix in large bowl : chocolate bar, chocolate chips and cut marshmallows. In sauce­ pan, mix sugar and evaporated milk. Bring to a boil for 5 minutes. Po ur this hot liquid over the mixture in your bowl. Stir and add salt, vanilla and almonds. Po ur into buttered 9x 13 pan. Cool.

TWO TONED PUDDING DESSERT Betty Stewart Serves 20, 9x 13 pan Mother of alumnus, Tim Stewart 1 cup flour 1 cup Cool Whip 1/2 cup oleo 2 pkgs. instant pudding I /2 cup nuts, chopped 2 1/2 to 3 cups milk I (8 oz.) pkg. cream cheese 1 tsp. vanilla 1 cup powdered sugar Blend flour, oleo and nuts and pa t in pan. Bake at 350 degrees for 15 minutes. Cool. Cream together cheese, vanilla, powdered sugar and Cool Whip. Spread over cooled crust. Beal milk with pudding mix and spread over cream cheese mixture. Top with I cup Cool Whip and nuts. Refrigerate.

94 Vegetables and Salads Salads, Vegetables Salads

CARROT SALAD Carol Jones Alumnus, Little Sister

6 carrots, grated 1 small red onion, chopped 1 small green pepper, chopped

Dressing: 5 Thlsp. rice vinegar 3 Thlsp. olive oi l 6 Thlsp. sugar salt and pepper to taste 2 tsp. celery seed

Mix the vegetables. Combine dressing ingredients and pour over vegetables. Put in airtight container and refrigerate overnight.

CAULIFLOWER & BROCCOLI SALAD Deb DeBates FarmHouse Housemother

1 head cauliflower 1/4 cup sugar 1 bunch broccoli 1/4 cup Parmesan cheese 1 lb. bacon 2 Thlsp. vinegar 1 small onion 8 oz. shredded Mozzarella 1 cup mayonnaise

Fry bacon and drain. Break cauliflower and broccoli into bite size pieces. Break bacon and cut up onion. Refrigerate. Mix rest of ingredients and add about 20 minutes beforeserv ing.

CHERRY PIE SALAD Brenda Tibbets Serves 12, 9x13 pan Aunt of actives, Paul and Chad Hoffer

2 (3 oz.) pkg cherry Jello 3 cups water, boiling 2 cans cherry pie filling 1 pkg. vanilla instant pudding 1 1/2 cup milk 8 oz. Cool Whip

Dissolve Jello in boiling water. Add cherry pie fi lling. Set (in 9x13 pan). Mix pudding with milk until thickened. Stir in the Cool Whip and spread over the Jello. Refrigerate. For Christmas, put on serving plate and sprinkle with green sugar.

95 CRANBERRY MOUSSE Lee Ann Radke Serves 16-20 Mother of alumnus, Gail Radke

I (6 oz.) pkg strawherry gelatin I cup boiling water I can (20 oz.) crushed pineapple 1 can ( 16 oz.) whole berry cranberry sauce 3 Thlsp. lemon juice 1 tsp. grated lemon peel 1/2 tsp. ground nutmeg 2 cups ( 16 oz.) sour cream I /2 cup chopped pecans

Dissolve gelatin in boiling water in large bowl. Drain pineapple, reserve juice and add to gelatin. Stir in cranberry sauce, lemon juice and nutmeg. Chill until mix­ ture thickens. Fold in sour cream, pineapple and pecans. Pour into a glass bowl or an oiled 9 cup mold. Chill until set, at least 2 hours.

CRANBERRY SALAD Geraldine Goodale Serves 10-12, medium size bowl Mother of alumnus, Doug Goodale

3 cups cranberries, chopped 1 cup sugar 1 (3 oz.) pkg. lemon gelatin 1 cup hot water I small can (8 oz.) crushed pineapple, including juice I cup diced celery 1/2 cup chopped nuts (optional)

Combine hot water with gelatin. Stir well until dissolved. Set aside in refrigera­ tor, until syrupy. Be sure it is just beginning to thicken. Chop cranberries, add sugar and let stand while jello congeals. Combine all ingredients. Let stand in refrigerator until firm. Serve with whipped cream topping, if desired.

EASY FRUIT SALAD Mrs. Russell Ti lberg Mother of alumni, Roger and Darell Tilberg

1 large can pineapple chunks or tidbits maraschino cherries, halved 1 can mandarin oranges, drain 4 tsp. Ta ng powder 4 bananas, sliced 1 (3 oz.) pkg instant vanilla pudding

Drain juice from pineapple and beat with Ta ng and instant pudding. Add fruits and serve.

* * * * *

If you growl all day, expect to be dog tired at night.

96 EASY SALAD Becky Converse Mother of alumnus, Ken Converse

2 pkgs. sugar free strawberry Jello 2 vanilla or strawberry yogurt I can 7-Up

Dissolve jello with 2 cups boiling water. Add yogurt, then 7-Up. Refrigerate and serve garnished with Cool Whip and fresh strawberries.

FRUIT SALAD Bonnie (Schneck) Myrlie Serves I 0- 12 Alumnus, Little Sister

I can peach pie filling I cup sliced red grapes 2 cups sliced strawberries 3 sliced bananas

Mix together and chill 2-3 hours before serving. May be doubled easily. May add nuts or marshmallows.

FUDGE STRIPED COOKIE SALAD Karen Dobbs Serves 8 Mother of active, Jason Dobbs

1 cup buttermilk I 8 oz Cool Whip 3 oz. pkg dry instant butter pecan or vanilla pudding 1 can mandarin orange, drained 1 section fudge-striped cookies

In large bowl, combine buttermilk, pudding, Cool Whip and orange sections. Crush 1 section of cookies and combine with salad. Stir until all mixed. Refrigerate and serve.

HOT TURKEY SALAD Caroline Odenbrett Serves 8-10 Mother of alumni, Luke Odengrett and Andrea (Odenbrett) Hogie

2 cans cream of chicken soup 1 /4 tsp. pepper 3/4 cup salad dressing 3 tsp. lemon juice 2 cups celery, diced 2-3 cups cooked turkey or chicken, diced 6 hard boiled eggs, sliced 1 cup almonds, slivered 1 tsp. salt Chow Mein noodles

Mix the first seven ingredients together, then add the turkey or chicken. Put in a shallow buttered baking dish. Top with 1 cup sliced almonds (optional). Bake at 375 degrees for 20 minutes. To p with Chow Mein noodles and serve.

97 • ORANGE GELAT IN SALAD Kathy Geraets • Serves 8 Mother of alumni, Jim and Paul Geraets • bowl or oiled I 1/2 qt. ring mold

2 (3 oz.) pkg orange gelatin 1 cup boiling water I pt. orange sherbet or vanilla ice cream I can ( 11 oz.) mandarin oranges (drained) I cup heavy cream, whipped (or 8 oz. Cool Whip)

Dissolve gelatin in boiling water. Add sherbet or ice cream and mix well. When partially set, add mandarin oranges and fold in whipped cream or Cool Whip. Pour in bowl, or pour into oiled 1 1/2 qt. Jello mold. Chill. This keeps very well. A #2 can of drained crushed pineapple is also good in this recipe.

PEA SALAD Jacque Heckathorn Serves 8-10 Mother of active, Chad Heckathorn

4 cups macaroni, cooked, drained, cooled 3 cup Miracle Whip I medium onion 1/4 cup parsley flakes 2 cups celery, sliced salt and pepper I can peas, drained I cup grated cheddar cheese

Cook, drain and cool macaroni. Slice onion and celery. Put all ingredients to­ gether. Refrigerate overnight.

PISTACHIO NUT SALAD Chery l Myers Houdek Alumnus, Little Sister

I pkg. instant pistachio pudding 1 (15 oz.) can pineapple, drained I pkg. (10 oz.) miniature marshmallows 1 (8 oz.) carton Cool Whip 1/2 cup nuts (optional)

Put pudding mix in bowl. Add juice from pineapple and stir until all lumps are gone. Then add the rest of the ingredients. Refrigerate._

SNICKERS SALAD LeeAnn Lendt Serves 8 Mother of active, Keith Lendt

4 bananas, sliced 3 apples, sliced 3 large Snickers bars (cut in small pieces) I (8 oz.) Cool Whip

Mix together ingredients and serve. 98 SPAGHETTISALAD Carol Jones Serves 6-8 Alumnus, Little Sister

I lb. spaghetti I large cucumher, chopped 1 large green pepper, chopped 1 large onion, chopped I (16 oz.) bottle Italian dressing ] large tomato, chopped 1 (3-4 oz.) bottle salad toppings (not croutons)

Break spaghetti noodles in half. Cook in boiling water until done. Drain well and cool. Add the chopped vegetables and dressing to the spaghetti. Toss gently. Chill before serving. Add salad toppings and mix into salad when ready to serve.

SURPRISE SALAD Jeanine Va ndendriessche Serves 10-12 Wife of charter member, James Mother of alumnus and active, Tim and Joe Va ndendriessche

8 oz. whipped topping ( I use "lite") 16 oz. crushed pineapple 12 oz. small curd cottage cheese 3 oz. strawberry or raspberry jello 3 cups miniature marshmallow

Drain pineapple. Mix pineapple, cottage cheese, dry jello, whipped topping and marshmallows. Refrigerate. Can be eaten right away but is better if refrigerated overnight. Note: The "surprise" is the cottage cheese. Joe and Tim do not like cottage cheese but thought this salad was very good and were "surprised" when they learned the ingredients!

TACO SALAD Betty Stahl Serves 10 Mother of alumnus, To dd Stahl

I lb. ground beef 1/2 onion, chopped 1 head lettuce I /2 green pepper, chopped 1 can kidney beans 1/2 bag corn chips (crushed) 4 tomatoes 1/2 pt. Thousand Island dressing 1 (8 oz.) pkg cheddar cheese, grated 1/4 bottle mild taco sauce sour cream (optional)

Brown ground beef, rinse with warm water and drain. Set aside to cool. Mix kidney beans (rinsed and drained), tomatoes, cheese, onion and pepper. Add ground beef. When ready to serve, add lettuce, chips and the dressing and sauce mixed together. Serve cold.

99 TURKEY SA LAD Mari anne Boerboom Serves 10 Mother of active, Jon Boerboom

1 pkg. macaroni rings, cooked 3 cups turkey roast, cubed 1 carrot, grated or 3 cans tuna, packed in water I cup diced celery I me dium onion, diced 1/2 cup sliced radishes I /2 cup diced green pepper 1/2 cup sliced green olives

Dressing;

I 1/2 cup Miracle Whip salad dressing I tsp. salt I /4 cup lemon ju ice dash pepper 1 /2 cup sugar 1 tsp. Lawry 's Seasoned Salt

Mix salad ingredients together. Add dressing to ingredients and refrigerate. May also add peas, chee se, parsley, etc.

YUM YUM SALAD Rexene Plucker 16-24 1/2 cup servings Mother of alumnus, Te rry Plucker

2 pkg. Knox gelati n 1 (20 oz.) can crushed pineapple juice of 2 lemons or 2 ox. of Real Lemon 1 cup sugar 3/4 cup grated (finely) American Cheese 1 pt. whipping cream

Heat pineapple in a sauce pan; add sugar. Dissolve Knox gelatin in just enough hot water to make a liquid. Add to pineapple mixture along with lemon juice. Remove from heat and cool unt il it begins to set. Then wh ip cream until thick and it begins to stiffen (but not to butter stage). Fold in cheese, then pineapple mixture to whipped cream. Do it very slowly to keep cream from falling. Chill overnight. May be served in large salad bowl as salad or poured into individual cups, gar­ nished, and used as a dessert.

* • * * *

Middle age is when the phone rings and you hope it isn't for you.

Conceit is the only disease that makes everybody sick but the one that has it.

If we could have half our w·ishes, chances are we'd double our troubles.

The best way to get a few minutes to yourself at the end of the day is to start doing the dishes.

100 Veeetables

BROCCOLI CASSEROLE De lores Hoffer Serves 4, 1 qt or 2 qt. dish Stepmother to actives, Paul and Chad Hoffer

1/2 cup onions 2 cups Minute Rice 1/3 cup celery 1/2 cup Cheez Whiz 2 cups chopped broccoli 1/2 cup evaporated milk I can cream of chicken soup 1 can onion rings

Prepare Minute Rice in 2 cups boiling water; let set IO minutes. Add Cheez Whiz, milk and soup to rice. Pour over vegetables. Add 1 can onion rings. Bake at 350 degrees for 30 minutes.

CALICO BEANS Norma Erickson Serves 8-10, 3 qt. casserole Mother of alumnus, Gary Erickson

1 /2 lb. hamburger 2 tsp. vinegar 1/2 lb bacon 1 can lima beans 1/2 cup onion, chopped 1 can pork & beans 1/2 cup catsup 1 can kidney beans, drained 1 tsp. salt 3/4 cup brown sugar 1 tsp. dry mustard

Brown hamburger, bacon and onion. Drain offgrease. Add catsup, salt, sugar and dry mustard and stir well. Then add the beans and mix well. Pour into casserole and bake at 350 degrees for35 -40 minutes.

CORN PUDDING Jacque Hanson Serves 6-8, 2 qt. bow I Mother of active, Michael Hanson

I can cream sty le corn 2 eggs 1/2 cup milk 1 /4 cup butter 3 Tblsp. sugar 2 Tblsp. fl our salt and pepper

Mix together corn, eggs and milk. Melt butter and add to above mixture . Mix in sugar, flour, salt and pepper. Put mixture in 2 qt. bowl or casserole. Bake until firm at 350 degrees ( 45 minutes to an hour).

101 GOURMET POTATOES Jacque Heckathorn Serves 8- 10, 9x 13 pan Mother of act ive, Chad Heckathorn

IO potatoes I can cream celery soup I ( 12 oz.) can evaporated milk I stick oleo, melted 1/2 medium onion, diced 1/2 cup cheddar cheese

Peel and cook potatoes. Dice cooked potatoes and onion. Mix potatoes, onion, soup, milk and oleo. Sprinkle cheese on top. Bake 1 hour covered and 1/2 hour uncovered at 350 degrees.

HASH BROWN POTATOES Teresa Kohls 9x 13 glass cake pan Wife of alumnus, Daniel Kohls

2 lb. frozen hash browns 2 cups grated cheddar cheese 1/2 cup melted butter 1/2 small onion, diced I tsp. salt 2 cups sour cream 1/4 tsp. pepper 2 cups corn flakes, crushed I can cream of chicken soup 1/4 cup melted butter

Combine all ingredients, except potatoes and corn flakes and 1 /4 cup butter. Add potatoes. Melt 1/4 cup butter and add 2 cups corn fl akes, then sprinkle on top of pan. Bake at 350 degrees for45 minutes to I hour.

MAKE AHEAD MASHED POTATOES Sherry Rost Serves 12-15, crock pot Mother of alumnus, Marty Rost

5 lbs. potatoes 2 tsp. onion salt I tsp. salt I /4 tsp. pepper I (8 oz.) cream cheese I small sour cream 1 stick butter or margarine

Peel and boil potatoes. Save potato water. Mix al l ingredients. Add I stick butter plus 1 /2 cup to 3/4 cup potato water. Whip all together. I like to put mine in crock pot and store in fr ig unt il ready to use. Takes the hassle out of last minute potato mashing. * * * * *

Two ways to become rich - acquire great wealth, or acquire few needs.

102 MICROWAV E SCALLOPED CORN To m Remmele Serves 4, 1 1 /2 qt. casserole Alumnus

1 egg 1/2 cup milk 1 Thlsp. sugar 1 can ( 16 oz.) cream style corn 3/4 cup crushed crackers 2 Thlsp. bu tter, cut in pieces paprika (optional)

Place egg in 1 1/2 qt. casserole and beat well with fork. Stir in milk, sugar, corn, crackers and butter. Microwave at medium high (power 7) for 5 minutes and then stir well. Sprinkle with paprika. Microwave at medium high for 6-8 minutes. When done, center will be just barely set.

PALACE CITY CORN Tim Begalka Serves 10, 1 1/2 to 2 qt. casserole Alumn us

1 can cream style corn (you may use all fresh corn, frozen or canned-add some milk) 1 can whole kernel corn 1 cup cubed Velveeta or other avai lable cheese 1 to 2 cups macaroni or spaghetti, cut up 1 stick margarine

Combine all in large casserole. Bake 1 hour. Stir after first 30 minutes. May add chopped onion or salsa to taste. This is a very easy economical dish, especially if you use corn in season. For crockpot: Cook on low 1 hr. 45 min. Turn to high 15 minutes.

PA RTY POfATOES Brenda Tibbetts Serves 6-8 Aunt of actives, Paul and Chad I-lofter 9x9 to 9x 13 pan (if large potatoes are used)

10 potatoes, peel, boil, drain and mash 1 cup milk 1 cup sour cream 8 oz. Philadelphia cream cheese 1 Thlsp.onio n flakes 1/4 tsp. garlic salt

Mix and put in casserole. Put bit of bu tter on top. Sprinkle with paprika. Bake 1 hour at 350 degrees. This can be made a day ahead and baked just before serving.

103 SWEET POTATO CASSEROLE Nadine Henschel Serves 8, 2 qt. haking dish Mother of active, To m Henschel

3 cups mashed cooked sweet potatoes I cup packed brown sugar 2 eggs 6 Thlsp. butter, softened I cup sugar 6 Thlsp. hutter, softened I /3 cup flour 1/3 cup chopped pecans 1 tsp. vanilla extract

Blend sweet potatoes, eggs, sugar and butter in mixer bowl. Pour into greased 2 qt. baking dish. Mix pecans, brown sugar, butter, flouran d vanilla in bowl until crum­ bly. Sprinkle over potato mixture. Bake at 350 degrees for 30 minutes or until heated through.

* * * * *

Even if you're on the right track, you'll get run over if you just sit there.

It's amazing how a pat on the hack can lighten your fatigue.

A diamond was a piece of coal that kept trying.

Bragging doesn't help get the job done any more than the whistle helps the train get uphill.

You maintain a houw with paint and plaster. You maintain a home with love.

You're getting older when you're ready, willing and able, but not at the same time.

To fi nd out a person's faults, praise them in front of their in-laws.

104 STRESS DIET Te rry Plucker by Diana Freiderrick Alumnus

Breakfast: 1/2 grapefruit 8 oz. skim milk I slice dry toast

Lunch: 4 oz. lean broiled chicken I cup herb tea 1 cup steamed spinach I Oreo cookie

Mid-afternoon snack: Rest of Oreos in package Nuts 2 pt. rocky road ice cream cherries 1 jar hot fudge sauce whipped cream

Dinner: 2 loaves garlic bread with cheese 3 Milky Wa y bars large sausage and cheese pizza

Late evenin� news snack: Entire frozen cheesecake eaten directly from freezer.

Diet Rules: I. If you eat something and no one sees you eat it, it has no calories. 2. If you drink a diet soda with a candy bar, the calories in the candy har are canceled out by the diet soda. 3. When you eat with someone else, calories don't count if they eat more than you do. 4. Foods used for medicinal pu rposes never count, such as hot chocolate, brand y, toast, and Sara Lee cheesecake. 5. If you fatten up everyone else around you, you look thinner. 6. Movie related foods do not have additional calories, because they are part of the entire entertainment package, and not part of one's personal fuel, such as Milk Duds, buttered popcorn, Junior Mints, red hots and Tootsie Rolls. 7. Cookie pieces contain no calories. The process of breaking causes calorie leakage. 8. Things licked off knives or spoons have no calories if you are in the process of preparing something. Examples, peanut butter on a knife making a sandwich and ice cream on a spoon making a sundae. 9. Foods that have the same color, have the same number of calories. Examples are spinach and pistachio ice cream and mushrooms and white chocolate. Note Chocolate is a universal color and may be substituted for any other color.

105 Coupon Page

SDSU FarmHouseFraternit y Cookbook FarmHouse Fraternity 729 20th Avenue Brookings, SD 57006

Please send me _____ copies of your cookbook at $7. 50 per copy. I have included $1 .50 forpostage and handling foreach book ordered. Enclosed is my checkor money order for $ ____

Name (please print)______Address ------City ______

State ______Zip Code ______

SDSU FannHouseFraternit y Cookbook FarmHouseFra ternity 729 20th Avenue Brookings, SD 5 7006

Please send me _____ copies of your cookbook at $7. 50 per copy. I have included $1. 50 forpostage andhandling for each book ordered. Enclosedis my checkor moneyorder for$ ____

Name (please print)_-______Address ------City ______

State ______Zip Code ______

106 INDEX

APPETIZERS, BEVERAGES AND DIPS

Appetizers

Easy Oven Popcorn ...... 17 Fourth Down Salami Snacks ...... 17 Fruit Soup ...... ; ...... 16 Pickled Fish ...... 18 Salsa Sauce ...... 18 Stuffed Mushrooms ...... 18

Beverages

Apple Orchard Punch ...... 19 Easy Winter Punch ...... ·••.•············································· ...... 19 Frozen Fruit Drink ...... 1 Hawaiian Coconut Nog ...... · ...... 19 Hot Chocolate Mix ...... 19 Hot Chocolate Mix ...... 20 Punch ...... 20 Va lentine Punch ...... 5

Dips

Dill Vegetable Dip ...... 20 Red, Green, and White Dip ...... , ...... 21 Sea Food Dip ...... 5 Ve lveeta Hamburger Dip ...... 21

BREADS

Almond Bread ...... 9 Banana Bread ...... 23 Banana Nut Bread ...... 23 Banana Nut Bread ...... 23 Caramel Rolls ...... 24 Caramel Rolls "Pull-Aparts" ...... 24 Coconut Shortbread ...... 24 Ma Cain's Cinnamon Rolls ...... 2 Morning Glory Muffins ...... 25 No Fail Buns ...... 25 Out of This World Rolls ...... 26 • • Overnight Buns ...... 26 • Overnight Rolls ...... 26 • Poppy Seed Bread ...... 27 Poppyseed Bread ...... 27 • Pumpkin Bread ...... 27 • Pumpkin Bread ·······················································.············································ 14 • Sweet Buns ...... 28 • Sweet Dough Butterhorns ...... � ...... 28 • Wild R ice Bread ...... 29 Zucchini Bread ...... 29

MAIN DISHES

Casseroles

Applesauce Meatballs ...... 31 Baked Spaghetti ...... 31 Baked Spaghetti ...... 32 Baked Steak ...... 32 Beef and Biscuit Bake ...... 32 Beef Noodle Bake ...... 33 Beef Stroganoff...... 33 Bli ntzes ...... 39, 40 Brunch Pizza ...... 34 Burritos ...... 34 Carrot Hot Dish ...... 35 Cheese-Ham Bake ...... 35 Cheese-D-Ritos ...... 35 Chicken Breast Casserole ...... 36 Chicken Casserole ...... � ...... 36 Chicken Cordon Bleu ...... 36 Chicken Enchilada ...... 37 Chicken Hot Dish ...... 37 Chicken or Turkey Hot Dish ...... 38 · Chicken or Turkey Potpie ...... _...... 37 Chi le Rellanos Casserole ...... 38 Chili Beef Loaf ...... 38 Chinese Hot Dish ...... 39 Chop Suey Hot D i sh ...... 41 Chop Suey Hot Dish with Cashews ...... 41 Chow Mein ...... 41 Cindy's Tater To t Hot Dish ...... 42 Coke Roast Beef ...... 42 Cottage Cheese Hot Dish ...... 42 Crock Pot Chicken ...... 43 Crock Pot Hamburger - Vegetable Dish ...... 43 Crockpot Duck ...... 43 Deluxe Meat Balls ...... 44 Dijon Chicken ...... I Easy ...Imp ossible Cheeseburger Pie ...... 44 Easy Chicken Casserole ...... 44 Easy Lasagna ...... ,...... 45 Egg and Sausage Casserole ...... 45 Eggs and Ham Quiche ...... 45 Enchilada Casserole ...... 46 Family Favorite Casserole ...... 46 Five Can Hot Dish ...... 46 Four Soup Hot Dish ...... 47 Frikadiller ...... 16 Grandma McCone's Hot Dish ...... 47 Ham and Chicken Casserole ...... 47 Ham and Potato Casserole ...... 48 Ham and Vegetable Bake ...... 48 Ham L.oaves ...... 48 Hamburger-Bean Casserole ...... 49 Hamburger Hot Dish ...... 10 Hashbrown Hot Dish ...... 49 Impossible Taco Pie ...... 49 Jan's Hamburger Hot Dish ...... 50 L.asagna ...... 50 L.asagna ...... 50 L.asagna ...... 12 L.ondon Broil Marinade ...... 51 Macaroni-Cheese-Beef Bake ...... 51 Meatballs and Gravy ...... 14 Mexican Turkey (Chicken) Roll Ups ...... 13 Nacho Chicken Cheese Casserole ...... 51 Oven Fried Chicken ...... 52 Pheasant Hot Dish ...... 7 Pizza Casserole ...... 52 Pizza Hot Dish ...... 52 Pizza Hot Dish ...... 53 Pizza Pasta ...... : ...... 53 Pork Chop and Rice ...... 14 Pot Pie ...... 53 Rost Casserole ...... 54 Salisbury Hamburger Meatballs ...... 54 Sauerkraut Hot Dish ...... 54 Sausage Dish ...... 55 Smothered Burritos ...... 55 Sopapillas ...... 55 Spaghetti Lasagna ...... 56 Spaghetti Pie ...... 56 Spaghetti Pizza Bake ...... 56 Spaghetti Pizza Bake ····················································:...... 10 Spaghetti Sauce ...... 57 Spanish Rice ...... -.... 11 Special Chicken ...... 7 Super Supper Casserole ...... 57 Super Swiss Steak ...... 57 Sweet and Sour Meatballs ...... 58 Swiss Steak ...... 58 Ta ter To t Casserole ...... 59 To asty Top Casserole ...... 59 Turkey Divan ...... 59 Turkey Noodle Casserole ...... 60 Twenty Minute Spaghetti Sauce ...... 60 Uncle Don's Dakota Dinner ...... 60 Water Chestnut Hot Dish ...... 61 Yu m-a-Setta ...... 61

Sandwiches

Barbeques ...... 61 My Mother-in-Law's French Dip ...... 62 Pizza Burgers ...... 62 Pizza Burgers ...... _ ...... 62 Steak and Cheese ...... 63

Soup

Beef Stew ...... 15 Broccoli Cheese Soup ...... 63 Cheesy Vegetable Soup ...... 63 Chili Dog Soup ...... 15 Clam Chowder ...... 64 Cream of To mato Soup ...... 64 Don't Peek Stew ...... 11 Five Hour Stew ...... '...... 64 Good Hamburger Soup ...... 65 Ham and Bean Ve getable Soup ...... 65 Hamburger Vegetable Soup ...... 65 Irish Stew ...... 3 Marshall Dillion Stew ...... 66 Mom Weber's Stew ...... 66 Mushroom Soup ...... 1 Potato Soup ...... 66 Ve nison Stew ...... 13

SWEETS

Bars and Cookies

Apple Bars ...... ; ...... 67 Apple Bars ...... 6 7 Babe Ruth Bars ...... ; ...... 68 Blonde Brownies ...... 68 Brownies ...... 68 Butterfinger Bars ...... 69 Butterscotch Bars ...... 69 Caramel-Chocolate Chip Bars ...... 15 Caramel Fudge Bars ...... 16 Cereal Bars ...... 69 Cherry Bars ...... 70 Cherry Bars ...... 70 Cherry or Blueberry Bars ...... 70 Chocolate-Caramel Bars ...... 71 Chocolate Chip Cookies ...... 71 Chocolate Chip Cookies ...... 72 Chocolate Chip Oatmeal Cookies ...... 71 Cowboy Cookies ...... 72. Easy Pecan Scones ...... 11 Farm Cookies ...... 9 Fern's Cherry Bars ...... 8 Frosted Apple Bars ...... 72 Ginger Crinkles ...... 73 Great Brownies ...... : ...... 73 Honey Cookies ...... 73 Pizza Cookie ...... 8 Pumpkin Bars ...... 74 Raisin Honey Cookies ...... 74 Raisin Spice Cookies ...... ····························::································ ... 74 Rocky Road Fudge Bars ...... 75 Salted Nut Roll Bars ...... 75 School Boy Cookies ...... 76 Sugar Cookies ...... 76 Walnut Chew Bars ...... : ...... : ...... 76 Cakes

Chocolate Sheet Cake ...... 77 Chocolate Upside-Down Cake ...... 77 Coffee Cake ...... 77 Cranberry Cake ...... :•·······································-'···5 Elegant Mock Angel Food Cake ...... 4 Filled Cupcakes ...... · ...... 10 Fruit Cocktail Cake ...... 8 Make Ahead CoffeeCake ...... 79 No Egg Chocolate Cake ...... 78 Poke Cake ...... 78 Raw Apple Cake ...... 78 Rhubarb Cake ...... 79 Strawberry Shortcake .• ...... 6

Candies

Caramel Corn ...... 79 Caramel Popcorn ...... 80 English Toffee Candy ...... 80 Puppy Chow ...... 80

Desserts

Angel Food Cake Dessert ...... 81 Apple Crisp ...... 81 Apple Crisp ...... 82 Banana Split Dessert ...... 82 Bread Pudding ...... , ...... 82 Buster Bar Dessert ...... 83 Butter Pecan Sauce ...... 83 Buttermilk Brownies ...... 84 Buttermilk Pie ...... 84 Caramel Layer Square_s , ...... 84 Carameled Marshmallows ...... 85 Cherry Nut Squares ...... 85 Cherry-Go-Round ...... 85 Chocolate Cheesecake ...... 86 Chocolate Pudd ing Dessert ...... 86 Cream Cheese Blueberry Dessert ...... 87 Crunchy Peanuts ...... 87 Fruit Pizza ...... 87 Grandma's Good Pumpkin Pie ...... 88 Homemade Ice Cream ...... 88 Homemade Ice Cream ...... 88 Hot Fudge To pping ...... 88 Impossible Pumpkin Pie ...... 89 Kringler ...... 89 Mock Fudge Frosting ...... 89 Moon Puff...... 90 No Crust Pumpkin Pie ...... 90 Old-Fashioned Apple Crisp ...... 90 Praline Sauce ...... · ...... , ...... 91 Pumpkin Dessert ...... 91 Pumpkin Dessert ...... 91 Pumpkin Pie Squares ...... 92 Rice Krispie Bars ...... 92 Ritz Cookies ...... 92 Sherbert Dessert ...... 93 Spicy Apple Crisp ...... 93 Strawberry Cheesecake ... ; ...... 93 Strawberry Pretzel Dessert ...... 94 Strawberry Swirl Dessert ...... 6 Swiss Apple Pie ...... 12 Toasted Almond Fudge ...... 94 Two To ne Pudding Dessert ...... 94

VEGETABLES AND SALADS

Salads Carrot Salad ...... 95 Cauliflower and Broccoli Salad ...... 95 Cherry Pie Salad ...... 95 Cranberry Mousse ...... 96 Cranberry Salad ...... 96 Easy Fruit Salad ...... 96 Easy Salad ...... 97 Fruit Salad ...... 97 Fudge Striped Cookie Salad ...... 97 Grape and Cauliflo"'.erSalad ...... --...... 4 Hot Turkey Salad ...... 97 Linguini Salad ...... 2 Orange Gelatin Salad ...... 98 Pea Salad ...... 98 Pistachio Nut Salad ...... : ...... 98 Snickers Salad ...... 98 Spaghetti Salad ...... 99 Surprise Salad ...... · ...... 99 Taco Salad ...... 99 Turkey Salad ...... 100 Yum Yum Salad ...... 100

Vegetables

Broccoli Casserole ...... : ...... 101 Calico Beans ...... : ...... : .... 101 Corn Pudding ...... 101 Go·urmet Potatoes ...... 102 Hashbrown Potatoes ...... 102 Make Ahead Mashed Potatoes ...... 102 Microwaved Scalloped Corn ...... 103 Palace City Corn ...... 103 Party Potatoes ...... 103 Scalloped Carrots ...... 3 Sweet Potato Casserole ...... 104

Stress Diet ...... 105

Coupon Page ...... 106 •