Recipes

Frozen Corn

10 c. corn, cut off
3 c. boiling water
1 1/2 T. salt
2/3 c. sugar
1 stick butter

Simmer all ingredients for 3 minutes. Cool and then pack into containers and freeze. Do not heat the corn before cutting off.  Note: you can use a little less sugar if you wish.

Blueberry Muffins
from Norske Nook

2 c. flour
1/2 c. sugar plus a little more to sprinkle on top of batter
3 t. baking powder
1/2 t. salt
1 c. fresh blueberries
1 c. milk
1/3 c. vegetable oil
1 egg, slightly beaten
Preheat oven to 400. In a large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries.
In a small bowl, combine the milk, oil and egg using a fork to mix well.  Make a well in the center of the flour mixture, pour in the liquid all at once.  Stir quickly with a fork, just until the dry ingredients are moistened (do not overmix or batter will be lumpy.)
Spoon batter in to a buttered muffin tin and sprinkle top with a little sugar.
Bake 20-25 min. until golden brown.

Pork Chop Marinade
3/4 c. soy sauce
1 garlic clove (or more!)
1/4 c. lemon juice
1 T. catsup
1 T. brown sugar
6 pork chops
Combine ingredients and place cops in glass baking dish. Cover with plastic.  Marinate 1 night in refrigerator. Turn occassionally. Grill or bake or fry on medium heat.

Boiled Spice Cake (from Great Grandma's recipe file)
2 c. water
2 c. sugar
2 c. raisins
1 c. butter
2 tsp. cloves
2 tsp. cinnamon
1 tsp. salt
Put in a stew pan and let boil. Cool and then add 2 tsp. soda and 3 c. flour. Bake at 325 About 35 min?

Strawberry Shortcake
1 egg
1/4 c. sugar
1 c. cream
pinch of salt
2 tsp. BP
2 small cups flour

Cottage Cheese Casserole
2 c. uncooked noodles
2 med. onions sliced
1 T. butter
1 lb. ground beef
1 c. cottage cheese
1 can cream of mushroom soup
1 1/2 t. salt
1/2 c. grated cheddar
2 eggs beaten
Cook noodles. Cook onions until yellow. Cook beef in onions. Add cottage cheese. Place soup and milk and salt. Pour over casserole. Sprinkle grated cheese over top. Pour beaten eggs over cheese. Bake uncovered in a med. oven for one hour.

Chili
2 lbs. ground beef
4 med. onions chopped
2 cans (15 1/2 oz.) kidney beans, drained, reserve liquid
2 cans (1 lb. 12 oz each) tomatoes
1 can (8 oz.) tomatoe sauce
1 T. sugar
1 1/2 T chili powder
1/2 T salt

Cook and stir ground beef and onion in Dutch oven or large roasting pan until meat is brown and onion tender. Drain off fat.
Stir in tomatoes, reserved kidney bean liquid and tomato sauce and seasonings. Heat to boiling. Reduce heat, simmer uncovered 1 hour, 15 minutes. Stir in beans. Simmer, stirring occassionally about 15 minutes.

Recipes from Our Daily Bread, Coon Valley Lutheran Church 1976

 

Strul or Krum Kake

1 c. sugar

4 eggs

1 c. sweet cream

½ c. melted butter

1 ½ c. flour

1 tsp. vanilla

            Beat eggs lightly. Add Sugar. Mix well. Add cream and flour. Stir in the flavoring and the melted butter.  Bake on top of stove in a krum kake ironl

 

 

 

Rhubarb Bread

1 ½ cup brown sugar

2/3  c. oil

1 egg

1 tsp. vanilla

1 c. buttermilk

1 tsp. salt

1 tsp. soda

2 1/3 cu. Four

1 ½ c. rhubarb

½ c. nuts (chopped)

            Cream sugar and oil; add egg and vanilla. Add dry ingredients alternately with milk. Add rhubarb and nuts. Pour into 2 greased and floured loaf pans. Sprinkle with mixture of ½ cu sugar and 1 T. butter.  Bake at 325 degrees about 1 hour.

 

 

Regina’s Waldorf Astoria Cake

1 ½ cup shortening

1 ½ cup sugar

2 eggs

2 T. red food color

1 T. vinegar

2 tsp. cocoa

1 t. salt

1 c. buttermilk

2 ½ cup cake four

1 t. soda

1 t. vanilla

            Beat together flour, sugar, salt, vanilla, shortening, buttermilk and cocoa until smooth. Add eggs and beat; then add red food coloring and soda that you mixed with vinegar (mix these 3 together first, then add to rest of ingredients) Bake at 350 degrees about 35o-40 minutes. Frost with the following:

Icing:

3 T. flour

1 c. sugar

½ c. butter

1 c. milk

1 t. vanilla

            Cook four and milk until smooth and thick; then cool. Cream butter and sugar until fluffy. Add vanilla; combine the two; mix.  Blend well. It should look like whipped cream.

 

 

Peach Pie

1 baked pie shell

4 c. sliced peaches

½ c. water

1 c. sugar

3 T. cornstarch

1 T. butter

            Crush enough peaches to make one cup, leaving the rest sliced. Combine crushed peaches with water, sugar and cornstarch. Bring to a boil; cook over low heat until clear, 2-3 minutes. Add butter. Cool slightly. Line pie shell with sliced peaches and pour glaze over them making sure all are covered. Chill in refrigerator. Garnish with whipped cream.

 

Rhubarb Custard Pie

3 c. diced rhubarb

1 c. sugar

2 T. flour

1 T. cornstarch

2 eggs

pinch of salt

            Mix sugar with cornstarch and flour.  Beat eggs well. Combine sugar mixture with eggs and add rhubarb. Mix well. Pour into a 9 in. pie crust. Cover with top crust. Bake at 425 degrees about ½ hour.

 

Chicken Cashew Casserole

2 c. cubed cooked chicken

¼ c. onion (finely chopped)

1 c. diced celery

1 T. butter

1 can cream of mushroom soup

1/3 c. chicken broth

1/8 t. pepper

1 can chow mein noodles (1/2 of noodles may be added to the ingredients; mix well0

cashew nuts

            Saute chicken, onion, celery and butter till slightly brown. Add other ingredients and pour into casserole. Sprinkle with noodles and cashew nuts. Bake at 350 degrees for 30 minutes.

 

 

Tater Tot Hot Dish

2 lbs. hamburger

1 pkg. frozen peas

1 pkg tater tots

1 can cream of mushroom soup

1 can chicken rice soup

            Brown  hamburger. Drop peas into boiling water and partially cook. Layer into casserole—first ½ hamburger, the peas, rest of hamburger, soups and tater tots. Bake at 350 degrees for 1 hour.

 

Zuchini Patato Saute

3 T. margarine

1 c. diced raw potato

1 med. Onion (halved and sliced)

¼ cup chopped green pepper

2 sm. Zucchini squash (halved and sliced)

1 t. salt

dash pepper

2 med. Tomatoes (halved and thickly sliced)jn

            Melt margarine in heavy skillet over medium heat. Add potato, onion and green pepper. Saute until potato is lightly browned,

Mix in zucchini. Sprinkle with salt and pepper. Saute until zucchini is tender. 5 to 7 minutes. Add tomatoes. Cover and cook 2 to 3 minutes, until tomato is softened. Serve immediately. Makes 4 servings.

 

 

Zucchini Casserole

4 med. Zucchini (sliced ½ inch thick)

¾ cup shredded carrots

½ c. chopped onions

¼ c. butter

2 ½ c bread cubes

1 can cream of chicken soup

1 c. sour cream

Salt and pepper to taste

            Cook zucchini in salted water until tender; drain. Melt butter in saucepan. Cook onion and carrots in butter till tender. Mix all ingredients together and put in buttered casserole, Bake at 350 for 30-40 minutes. Excellent main dish to serve with steak.           

 

 

 

Carrot Loaf

1 t. chopped onion

3 T. melted butter

1 c. bread crumbs

2 c. grated raw carrots

2 eggs (slightly beaten)

1 ½ c. milk

½ t, pepper

1 t. salt

            Brown onion in butter and add to bread crumbs. Add other ingredients and mix well. Put into buttered bread pan and bake in moderate oven until firm. When serving, cut loaf into slices.

 

Frozen Peaches

6 oranges (juice)

4 c. sugar

            Mix above ingredients in big bowl. Slice peaches thin and let stand in big bowl for 2 hours. Stir occasionally. Pack and freeze.

Ruby Blazer

 

Heat cranberry juice to just before boiling

 

Add kirschwasser (clear cherry brandy) to taste

 

Garnish with thinly sliced oranges