September 30, 2012 | Posted in:

Waffle cookies

from Mandy D.’s book, Colton, SD

Ingredients

1 Stick Margarine
3/4 C. Sugar
1 Egg
2 squares chocolate ( or 3T cocoa & 1 T fat for each sq of choc.)
1/2 t Vanilla
1/2 C. Milk
2 C. Flour
1/2 t soda
1/4 t salt

Preparation instructions

Mix all of the ingredients together and bake in a waffle Iron

Chocolate Butter Cream Frosting:
6 T Butter (softened)
3/4 C. Cocoa (or less)
2 2/3 C. Powdered Sugar
1/3 C. Milk
1 t vanilla
Mix all together with an electric mixer

Submitted by: Rebecca P

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Congo bars

from Mandy D.’s book, Colton, SD

Ingredients

2 3/4 c. flour
2 1/2 tsp. baking powder
1 cup butter or oleo
1 lb. brown sugar
1 12 oz. pkg. of chocolate chips
1 tsp. vanilla
3 eggs
1 c. nuts (if desired)

Preparation instructions

Mix flour, baking powder, and salt. Set aside. Melt butter; add sugar and blend well. Add eggs one at a time, beating well. Add flour mixture, nuts, chocolate chips, and vanilla. Pour into 9X13 inch pan and bake for 25-30 minutes in a 350 degree oven. Do Not Overcook! Should be chewy. Will be thick to spread in pan so you may have to use a little water to spread them.

Submitted by: Kim D

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Apple cake

from Mandy D.’s book, Colton, SD

Ingredients

1/2 c. butter or margarine
2 c. sugar
2 eggs
2 c. flour
1 1/2 tsp. baking soda
Dash of cinnamon
Dash of salt
4 c. raw apples, diced
1/2 c. walnuts

TOPPING:
1 scant c. brown sugar (do not pack down)
1/4 c. soft butter
2 T. flour

Preparation instructions

Mix together and put into a greased 9 X 13-inch pan. Combine topping ingredients and put on top of batter. Bake in 350 degree oven for 30-40 minutes. Serve with whipped cream or ice cream.

Submitted by: Joyce K

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Minerva`s cajun chicken linguine

from Mandy D.’s book, Colton, SD

Ingredients

1 lb. chicken breasts, cut in pieces
1 bunch fresh broccoli
2 peppers (green, red or yellow)
1 sm ctn heavy whipping cream
1T flour
1/2 can chicken broth
Chef Paul Frudhommes Poultry Magic

Preparation instructions

Season chicken with poultry magic. Cook until browned. Put 1 stick butter in large frypan on medium -high heat. Remove chicken when cooked thouroghly. Use juice left as sauce base. Add whipping cream, broth, flour and more magic seasoning. Heat to boiling on medium-low heat, stirring constantly. Add chicken and simmer on low 5 minutes. By now you should have cooked linguine. Season to taste. Drain and add to chicken mixture, stir. Can be topped with fine parmesan cheese or almonds.

Submitted by: Susan W

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Barbecued chicken

from Mandy D.’s book, Colton, SD

Preparation instructions

Select a 3 lb ready to cook broiler fryer chicken, cut up. Brown slowly in 1/4 cup salad oil. Remove chicken and add 2 medium onions, sliced in 1/4″ slices and 1/2 cup chopped celery. Cook until tender, add 1 cup ketcup, 1cup water, 1/4 cup lemon juice, 2 to 3 Tbls. worcestershire sauce, 2 Tbls brown sugar, vinegar and prepared mustard. Simmer 10 minutes. Place chicken on baking dish. Pour sauce over chicken and bake uncovered in slow oven (325) 1 1/4 hour or until done, basting occasionally.

Submitted by: Susan W

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September 27, 2012 | Posted in:

Oven beef stew

by Mandy D.’s book, Colton, SD

Ingredients

1 1/4 lb. lean stewing beef cubes
4 med. carrots, sliced (can use baby carrots instead)
1 med. onion, sliced
3/4 c. celery, cut up
1 2/3 c. potatoes, cut in 3/4″ cubes
1 c. tomato juice
1/3 c. water
1 T. sugar
1 2/3 T. Minute Tapioca
Salt, to taste

Preparation instructions

Mix all of the above ingredients well and cover in a large casserole or enamel roaster. Bake at 250 degrees for 5 hours. Do not brown or do not uncover once. You’ll be tempted, but DON’T PEEK.

Submitted by: Joyce K

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St. Joseph bread

by Donna G.’s book, Avon Lake, OH

Ingredients

1 cup sugar
10 cups flour
1/2 cup shortening or butter
2 pkg. yeast
3 eggs
1 tbsp. anise seed
2 cups water

Preparation instructions

Preheat oven to 375 degrees.
Cut shortening into dry ingredients. Dissolve yeast into 2 cups warm water and add to dry ingredients.

Put dough in oiled bowls. Rise to double. Form into loaves and rise again. Bake for 30 minutes.

Submitted by: DONNA G

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White fruit cake

by Heather M.’s book, Boxford, MA

Ingredients

1 lb. butter
2 c. sugar
9 eggs
6 c. flour
4 oz. candied pineapple
4 oz cherries (or 8 oz. mixed candied fruit)
1 tsp. baking powder
1 c. chopped nuts
1 pkg. chopped dates
1 lb. white raisins
2 oz. brandy

Preparation instructions

Preheat oven to 250 degrees.

Mix butter and sugar for 20 mintues at high speed. Add one egg and a little flour at at time until all is incorporated. Sprinkle some of the flour over the fruit. Add the rest of the ingredients to the batter. Stir well. Grease a 10 inch tube pan and line wiht wax paper. Pour batter in and bake for 3 hours.

Decorate top of cake before you put in oven with cherries and almonds, making a flower pattern.

Submitted by: Heather M

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London broil

by Sarah S.’s book, Milwaukee, WI

Ingredients

3 lbs. London Broil steak or sirloin steak (one large piece cut 1 1/2 inches thick)

MARINADE:
1/2 cup chopped onion
2 tsp. minced garlic
1 cup soy sauce
1/4 cup lemon juice
1/4 cup water
4 T. olive oil

Preparation instructions

Wash steak thoroughly and pat dry. Using a fork, poke many holes in one side of steak, flip over, and do the same on second side of steak.

Combine all marinade ingredients in a 9 x 13 inch glass pan; add entire steak to marinade mixture. Refrigerate for 4 hours, turning steak periodically.

Grill or broil steak over high heat approximately 10 – 15 minutes per side to desired doneness. Remove from heat and let rest for 5 minutes.

Cut steak into thin slices across the grain of the steak to maximize tenderness.

Submitted by: Sarah S

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Low country boil

by Sarah S.’s book, Milwaukee, WI

Ingredients

Old Bay Seasoning (2 T. per quart of water)
20-24 small red new potatoes
Six 4 inch pieces of Andoulle or Cajun sausage
6 ears fresh corn (halved)
3 pounds fresh shrimp (26 -30 count per pound),
unpeeled

Preparation instructions

Fill a large pot or trout boil kettle with enough water to cover all ingredients. Add Old Bay Seasoning and adjust to your taste.

When water is boiling, add potatoes and sausage . Boil for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes (Do not overcook!) Drain and serve with piping-hot bread and ice-cold beer.

Submitted by: Sarah S

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