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
October 10, 2011 | Posted in:
Porcupine meatballs
from Jennifer L.’s book, North Branch , MN
Ingredients
1 1/2 lb ground beef
1/2 c. uncooked rice
1 c. chopped onion
2/3 c. milk
1 tsp. salt
1/4 tsp pepper
1 can (10-12 oz) tomato soup
3/4 c. water
Preparation instructions
In a bowl, combine ground beef, rice, onion, milk, salt, and pepper and mix well.
Make meatballs, using a tbsp of mixture for each one. Put in a 9×13 inch baking pan. In a small bowl, combine soup with water. Pour sauce over meatballs and cover baking pan tightly with anuminum foil. Bake at 350° for 1 hour.
Submitted by: Jennifer L
September 27, 2011 | Posted in:
Cream of broccoli soup
from Eileen H.’s book, Highland Park, IL
Ingredients
1 large can chicken broth
1 package frozen chopped broccoli
1 roux (7 tbls. flour, 6 tbls. butter)
1/2 c. milk
Preparation instructions
Simmer broccoli in chicken broth for 1 hour.
After it cools a bit put in blender until smooth.
Mix flour in the melted butter and slowly add milk. Slowly add soup to the flour mixture.
Serve with thin slice of lemon floating on top.
Submitted by: Eileen H
September 27, 2010 | Posted in:
Broccoli-cheese soup
by Mandy D.’s book, Colton, SD
Ingredients
1 1/2 c. boiling water
2 chicken bouillon cubes
1 (10 oz.) pkg. frozen, chopped broccoli
2 T. finely-chopped onion
2 T. margarine
3 T. flour
1/8 tsp. salt
1/8 tsp. pepper
2 c. milk
5 oz. shredded Velveeta cheese (1 c.)
Preparation instructions
Dissolve the bouillon cubes in the boiling water; add broccoli and cook. Remove from heat.
In another pan, cook onion in margarine. Do not brown. Stir in flour, salt and pepper; remove from heat. Stir in part of the milk until you have a paste. Add remaining milk and cheese until melted. Add broccoli and the liquid. Heat until steaming, but do not boil.
Submitted by: Joyce K