Monday, October 31, 2011

Easy Salad

1 package lemon pudding -cook as directed and cool completely

1 can drained mandarin oranges
1 can drained seedless grapes
1 can drained chunk pineapple
1 cup miniature marshmallows
1 container cool whip

Method & Story;Cook pudding, cool, add fruit and fold in whipped topping. I received this recipe from a friend in college in 1972. It is easy and good and goes with most meals.

Cottage Cheese Salad

1 container cottage cheese (small curd)
1 pkg orange jello
2 cans mandarin oranges (well drained)
1 container cool whip

Method & Story;Sprinkle jello over cottage cheese and mix well, add mandarin oranges. Fold in whipped topping. Serve immediately or refrigerate.
I received this recipe in 1972. We made it often as part of Sunday dinner, or for birthday parties, or whenever we thought about it.

Cabbage Slaw

1/2 cup vinegar
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup salad oil
1/2 cup sugar

Method & Story; Boil 3 minutes and pour over chopped cabbage while hot. Toss cabbage and add green pepper, carrots and onions. (Now we can buy the cabbage salad mix) Refrigerate
Grandma Dean often made this to go along with a meal. This recipe was also used for the Streeter Buffalo supper.

Cookie Salad

1 Cup buttermilk
1 8 oz container of cool whip
1 can mandarin oranges-drained
1 can crushed pineapple with juice
1 package vanilla instant pudding (dry)

Method & Story;FOLD together buttermilk, oranges, pineapple and pudding. FOLD in cool whip. Just before serving Crush 10 Keebler fudge stripe cookies and FOLD into salad. Crush an additional 6 cookies and sprinkle on top. This salad will get watery if it is stirred-remember to fold ingredients.
Sheila brought this to a pot luck birthday party for Uncle Bob's in Milnor several years ago.

Cheerio Bars

1 package butterscotch pudding (not instant)
1 cup light karo syrup
2/3 cup peanut butter
4 cups Cheerios

Method & Story;Melt pudding and karo syrup in microwave. Add peanut butter and mix with Cheerios. cool and cut into bars. I've used a 9 X 9 inch pan for these bars.
These were served at Kristin's 4-H meeting, they are a nice change to the usual cereal bars. We've made them often.

Hoosier Bars

Sift together
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Cream together
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter
2 egg yolks
3 Tablespoons cold water
1 teaspoon vanilla

Chocolate chips

Beat together-until firm peaks form
2 Egg whites
3/4 cup brown sugar

Method & Story;Combine all ingredients thoroughly and spreas in a greased 9 X 13 inch pan. Top with a layer of chocolate chips. Spread the egg white/brown sugar mixture on top of chocolate chips and bake 30 - 35 minutes in a 325 oven.
Grandma Cay made these often in the summer to take out to lunch in the field. When neighbors would stop by, or neighbor kids would ride horse over there would always be bars ready to eat. Grandma would freeze these also, they are good cold.

Individual Microwave Scramble

1 egg
1/4 cup egg beater (any flavor) or another egg
2 Tbsp milk
salt and pepper
2 Tbsp light chedder cheese

Notes/Story: Mix egg, egg beater, milk and salt and pepper in microwavable mug. Microwave on high 45 seconds. Stir. Microwave another 45 seconds (may need to a few seconds more). Stir and add cheese.

I found this online this fall. I make this sometimes after I come home from work. Very good with the southwestern egg beaters!

7 Layer Bars

1 stick of butter
2 cups graham crackers
1 cup coconut
6 oz chocolate chips
6 oz butterscotch chips
chopped walnuts or pecans
1 can sweetened condensed milk

Method & Story;Pat graham crackers and butter mixture into cake pan and layer the remaining ingredients. Bake at 350 degrees for about 20 minutes.
This recipe or some variation of it has been used for years. I received the recipe in 1973 from a friend in college. Very easy-but expensive to make. This freezes well.

Triple Chocolate Brownies

1 box chocolate cake mix
1 box instant chocolate pudding
12 oz package chocolate chips
2 cups milk

Method & Story;Mix all ingredients together, bake in greased standard size jelly roll pan at 350 for 25 - 30 minutes. Very rich and so chocolatey!
this was one of the last new recipes Grandma Cay made, she would often bake them and bring them over for Sunday dinner, or when we had a birthday party. she was in her upper 80's and early 90's when she found and made this recipe.

Chocolate Revel Bars

1 cup butter
2 cups brown sugar
3 eggs
2 teaspoon vanilla
2 1/2 cups flour                                                                                 
1 teaspoon baking soda
1 teaspoon salt
3 cups oatmeal

Melt the following in microwave;
12 oz pkg chocolate chips
1 can (15 oz) sweetened condensed milk
2 Tablespoons butter
1/2 teaspoon salt
2 teaspoons vanilla

Method & Story;Cream butter and sugar, add eggs and vanilla, add flour, soda, salt, and oatmeal. put 1/2 of mixture in bottom of large (jelly roll pan) top with chocolate mixture that has melted in microwave.
Top with remaining dough and bake for 30 minutes in a 350 degree oven.
Grandma Cay made these often and kept some on hand in the freezer when unexpected company arrived for lunch. We often baked these bars as they usually turned out and everyone loved them.


1/4 cup crisco
1/4 cup butter
Melt the above ingredients and cool

3 eggs-slightly beaten
1/2 cup sugar
3/4 cup flour
vanilla or almond flavoring

mix together and drip by tablespoon on krumkake iron, and roll to form krumkake
Story;this is the recipe that seems to turn out every time. Grandma Cay got this recipe from Adeline, Betty's mother-it is the same recipe Jill Bogart uses. Aunt Eva made Krumkake for Alvin's and Hjalmer's for Christmas every year. She would send a huge cardboard box with goodies and Grandma Cay would store them in the cool entry by the basement. It would be a treat to have these cookies at lunch and for dessert.

Pumpkin Bars

1 cup vegetable oil
2 cups sugar
4 eggs

2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon

1 can pumpkin (15 oz)

Method & Story;Mix with hand mixer and bake 350 degrees for 35 minutes. Use a large -jelly roll pan to bake these bars. I have yet to have them done within the 35 minutes. Be sure to test them, they most likely will have to bake longer (several minutes in fact)
Frost with 1 (3 oz) cream cheese, 1 teaspoon almond flavoring, 2 cups powdered sugar add enough cream to make the frosting spreadable. Beat with a hand mixer until smooth and frost bars. Sprinkle with chopped nuts.
Both Grandma Dean and Grandma Cay made these pumpkin bars in the fall of the year, they are easy and good and can be frozen.

Apple Bars

1 Cup shortening
2 1/2 cups flour
2 egg yolks-fill with milk to make 2/3 cups
2 Tablespoons sugar
1/2 salt

2 egg whites-beaten to form peaks

Roll out above dough and place 1/2 of the dough on the bottom of a jelly roll pan. Cover with beaten egg white.

6 cups sliced apples
1 1/2 cups sugar
cinnamon to taste

Use remainder of dough-roll out and place on top of apples, brush top of bars with remaining beaten egg whites. Bake at 350 degrees for 45 minutes or until apples are tender. Cool and frost with powdered sugar frosting.

Story; This was served for years at the Streeter Buffalo supper, a community fund raiser. Grandma Dean would often make them and donate these for the dessert. I've made them in place of pie because it serves more people and the crust is fairly easy to handle. They are time consuming to make, but very very good to eat!!

Double Crumble Chocolate Bars

1/2 cup butter
3/4 cup sugar

2 eggs
1 teaspoon vanilla

3/4 cup flour
2 Tablespoons cocoa
1/4 cup baking powder
1/4 cup salt
1/2 cup nuts (optional)

2 cups miniature marshmallows

1 cup chocolate chips
1 cup peanut butter
1 1/2 cup Rice Krispies

Method & Story; Cream butter and sugar, beat in eggs and vanilla, add and mix flour, cocoa, baking powder, salt, and nuts. Spread in greased 9 X 13 inch pan and bake 350 degrees for 15 - 20 minutes.
Spread marshmallows evenly on top and bake 3 minutes longer or until marshmellows are soft. Cool
Combine chocolate chips and peanut butter, cook in microwave until chips are melted, add cereal, mix and spread over COOLED marshmallows. Chill and cut into bars.
Grandma Dean made these in 1981. they freeze well, and we have made them often.

Popcorn Cake

16 cups pop corn
1/2 cup peanuts
M & M candy

1/2 cup butter
1/2 cup vegetable oil
1 pkg marshmallows

Method & Story; Melt butter, oil and marshmallows in microwave; add popcorn, peanuts and candy. press in a 9 inch tube pan until set.
Dianne often brought this to holiday parties. Use Christmas M & M candies makes it festive. We made it for the piano recitals, and it would be one of the first goodies plate to be empty. We didn't get to bring any home!

Caramel Layer Bars

1 pkg (14 oz) Caramel candy
1/3 cup evaporated milk
Melt the above in the microwave

1 pkg German Chocolate cake mix
3/4 cup melted butter
2/3 cup evaporated milk
Mix above 3 together.
Chocolate chips

Method & Story; Press 1/2 of the dough in a 9 X 13 inch pan Bake for 6 minutes at 350 degrees
When this comes out of the oven, sprinkle with chocolate chips and spread caramel mixture over top. Crumble remaining dough over caramel/chip mixture and return to the oven for 15 - 18 minutes.
This is one of the bar recipes Grandma Cay and Grandma Dean would make, it Freezes very well and is delicious!!

Chocolate Chip Oatmeal Coconut Cookies

1 cup butter
1 cup crisco
1 1/2 cup white sugar
1 1/2 cup brown sugar
4 eggs
2 tsp vanilla
2 tsp hot water
2 tsp baking soda
2 tsp salt
3 1/2 cup flour
1 pkg chocolate chips
12 oz flaked coconut
2 cups oatmeal
Notes/Story: Mix butter, crisco, and sugars first. Add rest of ingredients. Bake at 375 for 11-12 min. This makes a lot of cookies! They were very good but a little dry. Less flour? Oatmeal?

I found this on a bulletin board at work.

Oatmeal Banana Cupcakes

3/4 cup honey
1/2 Cup butter
2 eggs
3 bananas (mashed-1 cup)
3/4 teaspoon salt
1 cup oatmeal
1 1/2 cup flour
1 teaspoon baking powder
1 teaspoon baking soda

Method & Story; Mix together and bake in cupcake tins 350 degrees for 18 to 20 minutes.
Eva made these often and they are easy and good. If I don't have enough banana's for banana bread, I often make these.

Master pancake/waffle mix

6 1/2 Cups whole wheat flour
1 1/2 Cup soy Flour
1 Tablespoon Salt
1 Cup instant dry milk
1/3 Cup baking powder
2 1/2 Cups Wheat Germ

I egg
1 Cup butter milk or milk
3 Tablespoon of oil
1 1/2 master mix

2 eggs
1 1/2 Cup milk
3 Tablespoons oil
1 1/4 Cup master mix

Story; For several years when the girls were young we had this Master Mix made up. It was easy to add the additional ingredients when we were ready to make pancakes or waffles. It was healthy and easy to prepare. We added blueberries, or strawberries and served it with whipped cream and REAL maple syrup.

Oven French Toast

1 large loaf French Bread
8 large eggs
2 cups milk
2 cups half and half
2 teaspoons vanilla
1/2 teaspoon nutmeg

3/4 cup softened butter
1 3/4 cup brown sugar
3 Tablespoons dark corn syrup
1 - 1 1/2 chopped pecans or walnuts

Method & Story; Butter or spray 9 X 13 pan. Fill with bread slices to within 1/2 of an inch of the top and set aside. In blender, mix eggs, milk, half and half, vanilla, nutmeg, and cinnamon.
Pour mixture over bread slices. Refrigerate covered over night. Make topping by combining all the topping ingredients. Set aside until time to bake toast. Spread topping over toast
Bake 350 degrees for 50 minutes or until puffy and golden.
I used (1) 9 X 13 inch pan and (1) 9 X 9 inch pan, because the first time I made it ran over in the oven. I also learned to separate the egg mixture into 1/2 and blend it at separate times because it ran over in my blender when I mixed it altogether. This recipe is from Dianne and easy to mix up Saturday night and serve on Sunday for noon brunch or lunch with fruit.

Banana Bread

2 Tablespoons butter
1 Cup sugar
1 egg beaten
2 Tablespoons sour milk

2 Cups flour
1/2 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt

1 1/2 cup bananas
1/2 cup chopped nuts (optional)

Method and Story; Mix in order and bake 1 hour (350-375 degrees) I usually line the bread pan with was paper or parchment paper for ease in removing the bread.
This is Grandma Dean's recipe, It is a never fail banana bread recipe. She would often have this warm from the oven with butter.

Pumpkin Pie Milk Shake

15 oz canned pumpkin
2 cups milk
2 tsp cinnamon
1 tsp nutmeg
1/2 cup Splenda (or sugar)
2 cups frozen Cool Whip
Notes/Story: Blend all ingredients in blender. Serves 4.

Just made this for the first time today! I used Splenda and didn't taste too bad actually.

Caramel for Rolls

1 cup ice cream ( softened)
1 stick butter (softened)
1/2 cup brown sugar
1/2 cup white sugar

Method & Story; Mix together and place in the bottom of 2 9X13 inch pans, if you like ALOT of caramel, use the above recipe for 1 pan of caramel rolls. Add frozen cinnamon rolls and let rise over night and bake in the morning.
On our many trips to Grand Forks, we would often stop at Grand Forks grocery and buy in bulk a box of 100 plus frozen cinnamon rolls. In the evening, mix together this recipe and add the rolls and have delicious caramel rolls in the morning. When we didn't make this Elizabeth and Chelsey decided to make their individual rolls, they down sized the recipe and put 1 roll in a 'grabit bowl' and baked it in the morning. Wow, it smelled great cooking in the oven in the morning!!

White Lasagna

2 Cups diced cooked chicken
1 chopped onion
1 clove chopped garlic
3 Tablespoon fresh parsley (or parsley from the spice cabinet)
2 jars Alfredo pasta sauce (16 oz-each)
uncooked lasagna noodles
1 container ricotta cheese (15 oz) or small curd cottage cheese (2 cups)
1/2 cup grated Parmesan cheese
1 Tablespoon chopped fresh or 1 1/2 tsp dried oregano
2 cups shredded mozzarella cheese (8 oz)

Method & Story; cook chicken, Heat oven to 350 degrees, cook and drain noodles
While noodles are cooking, mix ricotta cheese, 1/4 cup Parmesan cheese, oregano and parsley
Spread 1/2 of Alfredo sauce on a 9 X 13 inch baking dish and top with noodles, cheese mixture, and mozzarella cheese, Repeat until ingredients are gone, end with mozzarella cheese. Cover and bake 30 minutes or until heated through, uncover and bake an additional 15 minutes.
Elizabeth found this recipe, it is excellent and easy to make....we aren't sure how many points it has-though???

Beef Rice Casserole

1 pound ground beef (Brown)
1 chopped onion

In large casserole container add

1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup chopped celery
1/2 cup chopped green peppers
1/2 - 3/4 cup uncooked rice
1 can mushrooms (stems and pieces)
1 can bean sprouts
1 can water chestnuts

Method & Story; Mix browned ground beef and soup and vegetable mixture together in a greased casserole container, cover and bake 350 degrees for 45 minutes or until rice is done cooking. Top with crushed corn flakes or wheat flakes and bake an additional 15 minutes uncovered.
Grandma Iszler made a similar casserole. I've added some additional ingredients to the basic recipe-such as the bean sprouts and water chestnuts. Another version of the recipe was handed down from Gertie Evanson, Grandpa Evanson's mother to Grandma Cay. This casserole was easy to take to the field during harvest or haying, and a staple during the winter months. We have this every couple of months, and it makes great left overs.


1 box Lasagna noodles-cooked according to directions on box

1 pound ground beef
1 chopped onion
Brown beef and onion

Add to beef
1 package spaghetti sauce mix
1 can tomato sauce (15 oz. can)

2 cups cottage cheese
1 egg
1 Tablespoon parsley

1 package grated mozzarella cheese (16 oz. pkg)

Method and Story: cook noodles, brown beef and onion, mix cottage cheese and egg.
Layer noodles, beef, cottage cheese, and mozzarella cheese. Continue to layer until all of the ingredients are gone. Bake 350 degrees until heated through.
this recipe was given to me when we lived in Casselton. I have made it often, as it is a great make ahead recipe. Make it on Saturday night and serve it Sunday noon along with a lettuce salad, french bread, carrot sticks and a dessert. This also freeze well and can be made ahead of time and frozen.

Creamy Sweet Potatoes

5 # Sweet Potatoes (use the canned sweet potatoes)
4 eggs-lightly beaten
1/2 cup orange juice
1/2 cup butter softened
1 teaspoons vanilla
1 teaspoon nutmeg
Salt to taste

Method & Story;Beat the above ingredients with hand mixer and pour into a 3 quart casserole
Bake 350 degrees for 35 to 40 minutes, Top with miniature marshmallows for the last 5-10 minutes of baking time. We've served this at Thanksgiving for many years, also Christmas. It serves 10 - 12 people and is good warmed up the next day.

Porcupine Meat Balls

1 pound ground beef
1/2 cup uncooked rice
1 egg
onion grated-to taste
1/4 cup tomato juice
1 teaspoon salt

Mix the above ingredients and form into meat balls

Sauce-Brown the vegetables and add the soup mixture
2 Tablespoons butter
1/2 cup minced onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 cans tomato soup
1.5 cans water
4 Tablespoons lemon juice
4 Tablespoons brown sugar
2 teaspoons prepared mustard
1 teaspoon salt
1 Teaspoons Worcestershire sauce
Mix, heat, and simmer for 5 minutes.

Method; Cover meat balls with sauce and bake 350 degrees for 1 1/2 hours
Story; Grandma Cay served this for the Sheldon Lions club in the early 1970's. At that time only the men were allowed to be members of the Lions club and the wives served the monthly meals. During one of the turns, Grandma and another lady served the porcupine meatballs. they were asked how long it took them to put the stick the rice into the meatballs. This recipe takes a while to make, but is wonderful served with mashed potatoes.

Tuna Roll

1 recipe of baking powder biscuit mix (I have Bisquick on hand)

Roll the baking powder biscuit dough as you would for cinnamon rolls

1 chopped onion-browned in butter
2 cans tuna, packed in water

1 can cream of mushroom soup
3/4 can of milk

Method & Story;
roll out baking powder biscuit dough about 1/2 to 3/4 inch think and the size of a jelly roll pan.
Cover with onion/tuna mixture and roll up as you would cinnamon rolls. Cut about 1 1/2 inch thick and place in cake pan. Bake in oven 350 degrees until lightly browned.
Serve with warmed cream of mushroom soup mixture.
I have made this recipe beginning in 1994, it's very good as the ingredients are in the pantry and it's a different way to serve tuna. If I have unexpected company, this has worked well for lunch


1.5 pounds of ground beef-browned
1 chopped onion
1 chopped green pepper

2 cans kidney beans (15 oz)
1 can chili beans (15 oz)
1 large can whole tomatoes (28 oz)

Method; Brown beef, onion, and pepper. Add to crock pot along with beans and tomatoes. If it needs additional moisture, add a small can of tomato sauce, or a can of diced tomatoes.
Story; I first made this recipe in 1972, as it was given to me by a teacher in the first school we taught in, Tuttle, ND. It is easy and tastes very good sprinkled with chedder cheese and served with corn bread. This recipe works well started in the morning and served later in the day, hot from the crock pot.

Apple Pizza

5-7 Apples (peeled and sliced)

Combine and set aside:
1/2 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg

Combine till crumbly and set aside:
3/4 cup flour
1/2 cup sugar
1/2 cup butter

Notes/Stories: Make crust for a 2 crust pie. Put into pizza pan and crimp edges. Arrange apples on crust, sprinkle cinnamon and sugar mixture on top. Next, sprinkle flour and sugar mixture on top of that. Bake for 20-25 min at 450 degrees.

Beci made this for a cross country pig-out.

THE BEST soft and chewy chocolate chip cookie recipe

1 1/4 cup sugar
1 1/4 cups brown sugar
1 1/2 cup butter, soft
2 tsp vanilla
3 eggs
4 1/4 cups flour
2 tsp baking soda
1/2 tsp salt
1 pkg chocolate chips

Mix all. Bake at 375 degrees 8-10 min or until edges are golden. Do not overbake.

This is from a Pillsbury cookie book and has been made several times.

Homemade Peppermint Oreos

2 boxes devil's food cake mix
4 eggs
2/3 cups vegetable oil

1 (8oz) pkg cream cheese
1/2 cup butter, soft
4 cups powdered sugar
1 tsp peppermint extract

Notes/Stories: Preheat oven to 350 degrees. Line cookie sheets with wax paper. In a large bowl combine cake mixes, eggs, and oil with a mixer. Batter is stiff. Pinch off pieces of batter and roll into 1 inch balls. Place one inch apart on prepared cookie sheet and flatten slightly. Bake 8-10 min. Remove immediately from the cookie sheets and cool.

In a small bowl, combine the cream cheese and butter until completely blended. Gradually add the powdered sugar and peppermint and mix until the icing is smooth. Spread 1/2 of the cookies with icing and top with remaining cookies. Store in refrigerator.

Made this recipe for work and an ugly sweater christmas party in 2010.

Molasses Sugar Cookies

3/4 cup butter, soft
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp cloves
1/2 tsp ginger
Notes/Stories: Mix butter and 1 cup sugar until creamy. Add molasses and egg, beating until well blended. In a medium bowl, mix together flour, baking soda, cinnamon, salt, cloves and ginger. Add to molasses mixture; mix well. Cover and chill. Form dough into 1 inch balls. Roll each in sugar, place on cookie sheet about 2 inches apart. Bake at 375 degrees for 6-8 min.

This is from the molasses bottle label. So good! Made this for Thanksgiving 2010.

Vegetable Soup (Weight Watchers)

2 med garlic cloves (minced)
1 med onion, diced
2 med carrots, diced
1 med sweet red pepper, diced
1 med stalk celery, diced
2 small zucchini, diced
2 cup cabbage, shredded
2 cups Swiss chard, chopped
2 cups cauliflower, small florets
2 cups broccoli, small florets
2 tsp thyme, fresh, chopped
6 cups vegetable broth
2 Tbsp parsley, chopped
1/2 tsp salt
1/4 tsp pepper
2 Tbsp lemon juice

Notes/Stories: Put garlic, vegetables, thyme, and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 min. Stir in parsley or chives; season to taste with salt and pepper and lemon juice. Makes about 1 cup per serving.

Kate and I used to make this soup during college. It made a lot so we'd store it in the fridge and have leftovers.

Hot Hamburger Dip

1 lb hamburger
1 20oz jar salsa
1 can fiesta nacho cheese soup
1 small can chopped black olives
1 8oz pkg cream cheese
1 tsp horseradish (optional)
1 tsp minced onion
salt and pepper

Notes/Stories: Brown hamburger and onion. Add salt and pepper. Drain. Add cream cheese and fiesta nacho cheese soup. Heat until melted. Add salsa, black olives, and horseradish. Place all in crock pot to keep warm.

We brought this to one of many piano recitals. Delicious with the scoops version of tortilla chips.

Black Bean Soup

3 Cans rinsed black beans
3 stalks chopped celery
1 large chopped onion
1 medium chopped red pepper
4 chopped garlic cloves
2 cans chicken broth (I use Swanson's chicken broth)
1 can diced tomatoes (With green peppers and onions)
1 bay leaf
1 Tablespoon lemon juice

Pepper to taste

Rinse beans, and mash beans from 1 of the cans
In a large casserole container-Saute-Celery, pepper, onion, and garlic. Add broth and tomatoes, bay leaf, and add whole and mashed beans.

Bring to boil and simmer 15 minutes. It is ready to enjoy

Story: This recipe was published in the Parade - a supplement for the Sunday paper. Since we are trying to eat healthy and had 3 can's of black beans on hand, I tried it. Everyone thought it was one of the best homemade soups. Very easy and quick.

Barbecue Beans

1 Pound ground beef-Browned
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper


1 can pork and beans (I use Bush beans)
1/2 cup ketchup
1 Tablespoon Worcestershire sauce
2 Tablespoons vinegar
1/2 teaspoon Tabasco sauce
2 teaspoons prepared mustard
1/4 cup brown sugar

Mix and place in a 1 1/2 quart casserole baking dish. Bake 350 degrees for 30 minutes
Serves 6

Story; Grandma Cay is known for recipes that are quick, easy, and good. This is one of her frequent casserole dishes. It is ready in no time and is satisfying. Serve with bread and butter and a fresh vegetable for a quick meal.


2 Pounds Hamburger-Browned
1/2 onion
1 Can Tomato Soup
1/2 can Catchup
1 or 2 Tablespoons Vinegar
1/4 Cup brown sugar
1 Tablespoon mustard
1 Tablespoon Worcestershire sauce
Salt and pepper to taste

Mix together and simmer
Serve on buns with pickles and chips

Story; Barbecues are easy, quick, and good tasting. Chelsey came home with this recipe after visiting a friend's house. We tried it, and found it to be one of the best and easiest barbecue recipes.

Knephla Soup

2 Quarts water
3 cups chicken broth (I use 2 cans Swanson's chicken broth)
5 Med Potatoes-cut into small pieces
2 onions-chopped
3 grated carrots
1 bay leaf
4 whole allspice

Let simmer until vegetables are tender - during this time make Knephla's

3 cups flour
1 Tablespoon salt
1 egg
1 Cup water

Mix and knead dough, add the flour as needed-start out with 2 cups and add as it is kneaded until using the 3 cups.
Let rest for 20 minutes (turn the bowl upside down over the dough and floured surface.

Roll 1/2 inch thick
cut into 1 inch strips and again into 1/4 inch pieces.

Drop into boiling broth

boil 5 minutes after all of the dough has been added.

Before serving add about 3/4 pint of cream and salt and pepper to taste. (Try not to boil after cream has been added)

Remove bay leaf

Story; Oyster stew followed by game playing was a long standing holiday tradition. As time went on, some folks developed an allergy to oysters, others just didn't like them, and a couple of us Norwegians married guys who were of German ancestry. We obviously needed to branch out and include more food variety for this holiday celebration. Thus, we took on the task of making Knephla soup, a German soup and served regularly in South Central North Dakota. After visiting sales barns in Napoleon and Wischek, and reading German cookbooks, we took the 'best' of the recipes and tastes and developed this recipe as our own. Many people make this soup, but this recipe is tasty and rich, we think one of the best. The holiday tradition evolved to include vegetable and knephla soup along with ham, buns, fresh vegetables, salads, and dessert.

Buns by Jane

3 Cups warm water-check water temperature so it's not too hot.
(110 degrees F.)
1/2 to 2/3 cup sugar (more sugar for
sweet rolls)
1 scant-Tablespoon salt
3 Tablespoons yeast
4 cups flour

Mix the above with large bread mixer

2/3 to 3/4 cup Crisco
2 eggs
4 or more cups of flour

Mix for 10 minutes on #2 speed (I am using a Bosch mixer)
Sprinkle in additional flour if needed..the bread dough should not stick to the sides of the bowel if there is enough flour.

Allow to rise and form into rolls or buns-I have formed the rolls and let them rise X1 and it's worked well, too.

Bake and enjoy

Story; We hosted a 'before prom' dinner, several of the parents brought great food for everyone. Jane contributed the buns-they were delicious. I asked for the recipe, and found out she used a Bosch to mix all of the breads. I ordered a mixer the next day and made this recipe when it came a couple of days later. They always turn out and are very good. This is a 1/2 of a batch, double it if you want to make many more!!

Grandma I's Fudge

3/4 cup peanut butter chips
1 1/4 cups chocolate chips
1 can sweetened condensed milk

Notes/Stories: Melt in microwave just until melted. Spray circle pan. Line pan with walnuts. Spoon fudge on walnuts. Refrigerate or freeze.

Grandma made this for the holidays and would make many rings and give as gifts to others. We seldom made it back home with a full ring because we ate it on the way back from Grandma's.

Sunday, October 30, 2011

Goofy Cake

3 cups flour
2 cups sugar
1 tsp salt
2 tsp baking soda
1/2 cup cocoa powder
3/4 cup vegetable oil
2 Tbsp vinegar
2 tsp vanilla
2 cups cold water

Optional Frosting:
6 Tbsp milk
6 Tbsp butter
1 1/2 cups sugar
1 cup chocolate chips
Dash of vanilla
Optional Filling:
8 oz cream cheese
2 eggs
1 1/2 chocolate chips
Notes/Stories: For the cake: Mix flour, sugar, salt, soda, and cocoa in 9x13 ungreased pan. Make 3 wells in the cake with a spoon. Pour the oil into one, vinegar in the 2nd, and vanilla into the 3rd well. Pour cold water over all and stir well. Bake at 350F for 30-40 min.

For frosting: Boil in a saucepan the milk, butter and sugar for 30 seconds. Remove from heat. Add chocolate chips and the vanilla. Pour immediately over the cake.
For filling: Mix ingredients and swirl into cake batter in pan.

This cake was made by Heather H for a combined birthday party in October. The cake existed as early as World War II, when rationing forced bakers to deal with shortages of key ingredients like eggs and butter. (The frosting, which has butter in it, was a modern addition.)

Pumpkin Bars

Pumpkin Bars
3 eggs, beaten
2 c white sugar
1 c oil
2 c mashed pumpkin
2 c flour
1 t salt
2 t soda
2 t cinnamon
Mix. Pour into greased 9x13 pan. Bake 25-30 minutes at 350`.
6 oz cream cheese, softened
6 T butter, softened but not melted!
~ 3 c powdered sugar
2 t vanilla
Beat together. Frost bars when cool.

Notes/Stories: This is one of the Carpenter's favorite desserts, and pretty high up on my list, too. One time I inadvertently added the whole (big!) can of pumpkin, and for some reason, no matter how long I cooked it, that toothpick could never come out clean! Still tasted great, of course. I made this into muffins to take to school for my birthday this year, and the 6th graders loved them, too. Makes about 30 muffins, and for them, I like to put the frosting in a plastic bag, cut off the tip and pipe the sugary goodness into a solid, spiral, frosting topper. Yum.