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Sterling United Methodist, 1884-1984, Sterling Township, Brookings, S.D

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Sterling United Methodist, 1884-1984, Sterling Township, Brookings, S.D II II The U.M.W. of the Sterling United Method�st Church has compiled this cook book for your enjoyment. We would like to express our appreciation to all II who sent us receipes and helped to cqmplete it. It is in commeration of our 100th year. Therfo�e, it is dedicated to all our old and I new friends. II PRESENT MEMBERS Ann Taylor President Vida Reed Vice President· I Mildred Steinback Treasurer Lillie Workman Secretary Florence Koerlin Grace Kleinheksel I Penny Ritter Cathy Reed Bet Hamer I Ada Gossau Adeline Schulz I HONORARY MEMBERS Elizabeth Christie I Ada Linn In the back of this book are recipes from our First Sterling Methodist cookbook published I in 1950. I I i I Ii 11 11 INDEX OF RECIPES II Meats & Casseroles . 1 Salads & Dressings • • • • • 0 . • 2 II Cookies & Bars .• e O O e e e • 0 . 3 Cakes & Fros tings • • • • • • • • . • . 4 Ii Desserts & Pie •••.•.•••. • 5 1111 Miscellaneous •••••••.•••• 6 Pickles & Jellies ..• ••...•.7 1111 Breads • • • • . • . • . • • 8 II I II II iii II / II 11 fv1eots. · I O . II .. & ,Casseroles I I I 1 · s I I I I I MOCK STEAK Dorothy Christie l lb. hamburger I 1/2 C. bread crumbs 1/2 pkg. dry onion soup.mix 1/4 C. milk I 1 can cream of mushroom soup; Mix hamburger, bread c.r:umhs, egg, milk and onion I soup mix. Form into patties. Brown both sides. Place in shallow pan, pour cream of. mushroom ° I soup over top. · Bake 350 oven about 45 minutes. CALICO BEANS Jill. Kerr II Combine and brown and drain 1 lb. hamburger 1/2 lb. bacon· II 1 C. chopped onion Add 1/2 C. ketchup II 1 t. salt 3/4 C. brown sugar 1 t. mustard 2 t. vinegar II 1 can butter beans, drained 1 can kidney beans, drained II 1 can pork & beans. ° Combine all ingredients. Bake at 350 for II 1 hour. II Even a mosquito doesn't get a slap on II the back until he begins to work. • 3 II II DILLY MEAT LOAF Karen (Workman) Carm ichael II 1 C. milk 3 slices bread (torn to small pieces) 1 1/2 pounds ground beef 1/2 C. chopped dill pickle II 1 medium onion, chopped 1 egg 1/2 t. salt II 1/4 t. garlic powder 1/ 4 t. pepper. 1 t. Worcestershire sauce 3 whole dill pickles - as stra ight as possible, II about 4 inches long 2 whole pimientos II Combine milk & bread. Soak 5 minutes. Add hamburger, chopped pickle, onion,. egg, salt, garlic powder, pepper and Worcestershire sauce. Mix to blend. Shape half of meat in • pan. · Arrange pickles down center of loaf. · Add remaining meat to loaf. Bake 50 min. at 350 ° . Cool on wire rack. Wrap in foil and refrigerate until ready to serve. Serve with • mustard, catsup, & mayonnaise. Great for picnics. • CALICO BEANS Allene Hicks Fry 6 strips aeon, crisp - Drain and • � cu t up. Add 2 cup chopped onion and s aute. Add ·._t cup catsup, 51 tsp. dry mustard, 1 tbsp. vinegar, tsp. brown# • sugar. Heat all to blend. Add 1 2 c�n Van Camps pork and beans, 1 can k�dney·beans, 1 can butter beans, 1 can l�ma beans. Mix well and bake 2 hours • a.t 350 °. · 4 • • I I PATIO POTATOES Cindy Kerr· I 1 C. sour cream 1 can cream of ·potato so�p 1 can cream of celery soup 1/2 C. light cream I 1/4 C. diced onion 3/4 c·. Velvetta cheese I 2 (1 lb.) bags hashbrowns Combine all ing�edients. Pour in greased 9 x 13 pan and sprinkle with paprika and parsley flakes. · I ° Bake, uncovered, for 2 hrs. at 3d0 . I SPARERIB SAUERKRAUT DINNER · Dorothy Ann Williams 3 1/2 lbs. spareribs, cut up I 1 jar sauerkraut, drained (reserve liquid) 5 or 6 med. potatoes, pared and halved 5 or 6 carrots, cut into 2" pcs. I 1 t. salt In 6 qt. pressure cooker melt 2 T. shortening. Brown spareribs on both sides. Layer ribs, I kraut, potatoes and carrots. Season with salt. (Cooker should be no more than 2/ 3 full) Measure reserved liqu id from sauerkraut and add water to measure 1 C. Pour into cooker. I Seal and process as directe� by manufacturer. Variation: Stir in 1/2 t caraway seed, 1/4 C. brown sugar, and 1/4 C. chopped onion • into sauerkraut. I I • 5 II MARY'S GOOD SPUDS Mrs. Ron (Mary) I Pickard 1 (32 oz. ) pkg. frozen hash browns I 1 can cream of celery soup 1 carton sour cream 2 C. shredded cheese. 2 T. minced onion II 1 t. salt 1/ 2 t. .pepper II Mix and put in ·large casserole. Top with 2 C. buttered corn flake_crumbs. Bake at ° least 1 hour at 300 . II BAKED EGGS Mrs. Marc (Dee) Taylor • 6-8 slices white bread (remove crust & cube) 1 C. cubed cheese 2 C. ham or corned beef • 6 eggs . 3' C. milk 3/4 t. salt II 1 1/2 t. dry mustard 1 dash onion flakes Beat eggs (one at a time. Add milk, salt, onion, and mustard. Put in greased 9 x 13 II pan in layers. First bread, ham & cheese� egg mixture, ham and cheese. Let·set overnight. ° Bake 1 hour at 350 . II II The road of progress is up and down -·but higher with· each climb. II 6 • • I I . PILAR' S ELEGANT CHICKEN . Penny Jane Ritter 6 slices partially fried bacon I 6 chicken breasts, deboned, skinned 1 jar (2 1/2 oz) ·dried beef 2 cans condensed cream of mushroom soup 1 C. sour cream • 1/2 C. white cooking wine 2/ 3 C. milk • fresh mushrooms, sliced, fried in butter Partially fry bacon strips, drain, wrap 1 strip around each chicken breast, place in baking dish, cover with dried beef. Combine • soup, sour cream, milk and wine. Pour over meat. Cover loosely with foil. Bake ° • 250- 300 at least 3 hours. Serve on rice. II SWEDISH MEATBALLS Carol Carson 1 lb. ground beef 1 packet onion soup mix 1 egg slightly beaten • 1 C. bread crumbs .Mix above. Make into balls and brown in shortening. Gradually add • Mix together 2 T. flour 1 1/2 C. water • 1 T. chopped parsley 1/2 C. sour cream • Cover and cook II I 7 II II II DILL-SALMON LOAF Ruth Ann Weddle 2 envelopes unfiavored gelat. in 1 15 1/2 oz. can salmon, drained and flaked I 2 3 oz. pkgs. cream_ cheese 1 C. sour -cream 1 1 /2 T-. white horseradish I 2 t. lemon juice 1/ 4 t. pepper. 2 scallions, sliced thin *1/2 t. dried dill I 1/2 C. heavy cream, whipped *(one T. snipped fresh dill can be subs�ituted) I Sprinkle gelatin ovir 1/2 C. cold water in a samll saucepan. Stir over moderate heat until gelatin is completely dissolved and liquid is almost boiling . Remove from heat; stir in I 1/4 C. cold water. In a large bowl beat salmon, cream cheese, sour cream, horseradish, lemon juice and pepper with an electric mixer I unt il well blended. Beat in dissolved gelatin. Sti� in scallions and dill. Gently bu� thoroughly fold. in wh ipped cream. Pour salmon .mixture into a lightly oiled 8 1/2 x 4 1/2 x 2 . 1/2 I inch loaf pan. Cover and refrigerate 2 hours or until firm. Before serving, ·turn out loaf onto a platter and garnish with dill springs I or tomatoes if desired. Cut into slices or dip into with crackers. I I Your mind is the most precious luxury _you will ever have - don't waste it. I 8 • • Ill Ill OVEN FRIED CHICKEN Mildred Steinback II Put 1/4 C shortening in pan, melt. Put 1/2 C. Bisquick, 1 t. salt, 1/4 t. pepper in a paper . bag, add ch icken (cut up) a few pieces at a time, shake to coat, put in pan skin side down. II Bake at 425 ° uncovered for 35 �inutes, turn. Bake 15 minutes more, longer if necessary. II LUNCHEON MEAT M�s. Lynda Mudder 2 lbs. hamburger II 1 C. hot water 1/4 t. onion powder 1/4 t. garlic powder Ill 1/2 T. mustard seed 2 T. liquid smoke 3 T. tender quick salt or 2 3/4 Mix ingredients together. Divide into 2 Ill loaves. Wrap in foil (shiny side in) and refrigerate 24 hours. Poke holes in bottom of loaves. Bake in broiler pan to catch grease. ° Ill Bake at 325 for 1 1/2 hours. Ill MEAT LOAF Mildred Steinback 1 1/2 lb. hamburger dash pepper 3/4 C. oatmeal 1 C. tomato juice II 1 T. chopped onion 1 beaten egg 1 t. salt Mix Well. Pack into pan. Bake 1 hr. and • 15 minutes at 350 °. About 8 servings. •II •• II I ROSE'S SPECIAL SAUSAGE Rose Marie LINK SUPREME . Steinback Cape I 24 sausage links 1/4 C. chopped onion 1/4 C. chopped green pepper 2 4 oz. cans sliced mushrooms I 1 can cream of mushroom soup 3/4 soup can milk Minute Rice I Saute vegetables. Brown sausage links and drain. Mix soup with milk. Add vegetables and soup mixture to sausage links. Cover and I simmer 45 minutes. Cook Minute Rice according to directions for · 4-6 servings. Serve gravy over rice with sausage links and II buttered broccilli. II TENDERIZED RO�D STEAK Rhonda Scholten 1/2 C flour 1 / 2 t.
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