Saturday, January 31, 2015

Stuffed Mushrooms

Ingredients:
  • 1 pound mushrooms
  • 1 medium onion
  • 1 pound pork sausage
  • 1/4 cup bread crumbs
  • 8 ounces shredded cheddar cheese

Directions:
  1. Heat oven to 350 degrees. Cut stems from mushrooms; finely chop enough stems to measure 1/3 cup. 
  2. Brown sausage. Add chopped mushrooms stems and chopped onion. Cook until tender, about 5 minutes; remove from heat. Stir in bread crumbs. Add shredded cheese. Toss just until cheese is melted.
  3. Fill mushroom caps with stuffing mixture, place mushrooms filled sides up in baking dish. Bake 15 minutes. Set oven control to broil. Broil 3 to 4 inches from heat for 2 minutes. Serve hot.
Recipe from the kitchen of Deanna Mey

Friday, January 30, 2015

Hamburg Cookies

Ingredients:

  • 24 Nilla Wafers
  • 24 Chocolate Mint Wafers
  • Red, yellow, and green food coloring
  • Coconut
  • Powdered sugar frosting


Directions:

  1. Color some frosting red (for the ketchup) and some yellow (for the mustard). Color coconut green (for the lettuce). 
  2. Assemble cookies to look like hamburgs by using the Nilla wafers as the bun and the chocolate mint wafer as the hamburg. The red and yellow frosting hold the cookies together and the green coconut is sprinkled on like lettuce.


Recipe from the kitchen of Charmaine Kyle

Thursday, January 29, 2015

Butternut Coffee Cake

Ingredients:

  • 1 box yellow cake mix
  • 1 box vanilla pudding mix
  • 2/3 cup corn oil
  • 3/4 cup water
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup walnuts
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon softened butter


Directions:

  1. A high speed, mix the cake mix, pudding mix, oil, water, eggs and vanilla for 8 minutes. 
  2. Sprinkle chopped nuts in bottom of greased bundt pan. Mix brown sugar and cinnamon. 
  3. Add a layer of batter, then sugar mixture; repeating. 
  4. Bake for 50-55 minutes at 350 degrees. 
  5. Remove from pan and frost while warm. Frosting: mix powdered sugar, vanilla and butter.


Recipe from the kitchen of Deanna Mey

Wednesday, January 28, 2015

Beef Teriyaki

Ingredients:
  • 1-1/2 pounds lean steak
  • 1/4 cup soy sauce
  • 1/4 cup vegetable oil
  • 2 tablespoons white wine
  • 1 teaspoon sugar
  • 1 medium clove garlic, crushed
  • 1 tablespoon cornstarch
  • 1 medium onion, chopped
  • 16 ounces frozen stir-fry vegetables

Directions:
  1. Trim fat and bone from beef steak; cut beef across grain into 1/8-inch slices. 
  2. Mix soy sauce, oil, wine, sugar, and garlic. Stir in beef, coating each slice thoroughly. Cover and refrigerate 1 hour. 
  3. Drain beef, reserving marinade. Cook and stir beef in 10-inch skillet over medium heat, stirring frequently, just until beef is light brown, about 5 minutes. Add onions. Cook until onions begin to turn brown. Add enough cold water to reserved marinade to measure 1/2 cup. Shake marinade-water mixture and cornstarch in tightly covered container, stir gradually into beef. Heat to boiling, stirring constantly; reduce heat. Add frozen vegetables. Simmer uncovered 5 minutes. 
  4. For each serving spoon about 1/2 cup beef mixture onto about 1/2 cup hot rice.

Recipe from the kitchen of Deanna Mey.

Tuesday, January 27, 2015

Christmas Punch

This punch was served at my parents wedding on December 21, 1957.

Ingredients:

  • 1 cup lime sherbet
  • 1 cup vanilla ice cream
  • 1 cup pineapple juice
  • 1 cup Ginger Ale


Directions:

  1. Blend lime sherbet and vanilla ice cream. Then add pineapple juice. Lastly add Ginger ale. Add green food coloring if desired. 


Recipe from the kitchen of Ruth Chamberlin

Monday, January 26, 2015

Goulash

My dad made this recipe when he was ten years old.

Ingredients:

  • 1 pound ground beef
  • 1  can kidney beans
  • 28 ounces stewed tomatoes
  • 15 ounces canned tomatoes
  • 1 package elbow macaroni
  • 1 loaf white bread
  • 1 pint strawberry jam


Directions:

  1. Fry hamburg. Drain off excess fat. 
  2. Boil macaroni. Drain macaroni. Add tomatoes and beans with juice. Add hamburg. 
  3. Invite 4 friends. Get loaf of Spatz bread and jar of strawberry jam. 
  4. When food is gone, you are done!


Recipe from the kitchen of Larry Mey


Sunday, January 25, 2015

Pot Roast of Beef

Ingredients:

  • 3 pounds lean rump roast
  • Suet
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 24 ounces canned tomatoes, peeled
  • 1 medium onion, cut in pieces
  • 2 pieces celery, sliced
  • 1 bay leaf
  • 8 peppercorns


Directions:

  1. Render suet in large skillet. Then brown meat, turning to ensure even browning on all sides. Sprinkle each side with salt and pepper. 
  2. Place meat in baking pan. Add tomatoes to drippings and pour over meat. 
  3. Add onion, celery, peppercorns and bay leaf. 
  4. Cover and roast in preheated oven at 300 degrees for 3 hours. 
  5. Remove meat to hot platter. 
  6. Strain liquid and thicken with flour and season to taste. Serve as gravy. 
Note: peeled potatoes and vegetables may be added when meat is placed in the oven.

Recipe from the kitchen of Edna Mey

Saturday, January 24, 2015

Salted Peanut Sandwiches

This is another old recipe from my Grandmother.  She used to make this for our customers at the soda fountain in our drug store.

Ingredients:
  • 1/2 cup peanuts
  • 1 tablespoon mayonnaise

Directions:
  1. Grind peanuts fine and mix with salad dressing.

Recipe from the kitchen of Ruth Chamberlin

Friday, January 23, 2015

Lemon Jello Salad

My Grandma used to make this recipe.  She got the recipe from our neighbor, Lena. My Grandma remembered Lena saying that she loved the summertime when the windows were open in the neighborhood and she could hear the Mey children playing their instruments.

Ingredients:

  • 1 package lemon jello
  • 1 cup diced celery
  • 1 cup crushed pineapple
  • 1 cup evaporated skim milk
  • 1/2 cup maraschino cherries
  • 2 tablespoons mayonnaise


Directions:

  1. Add mayonnaise to whipped evaporated milk. Prepare jello according to directions on package. 
  2. Let jello congeal, then add mayonnaise mixture, celery and crushed pineapple. Put in molds. Put cherries on top.


Recipe from the kitchen of Lena Radke.

Thursday, January 22, 2015

Apple Spread

Here's an old-fashioned recipe from my Grandpa Awe.

Ingredients:

  • 1 medium apple
  • 1 tablespoon lard
  • 1 slice whole wheat bread


Directions:

  1. Cook apple in margarine in frying pan. Spread on bread.


Recipe from the kitchen of Charlie Awe.

Wednesday, January 21, 2015

Ham Loaf

Ingredients:

  • 1-1/2 pounds ground ham
  • 1-1/2 pounds ground pork
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon minced onion
  • 1/2 cup dry oatmeal
  • 1/2 cup bread crumbs
  • 2 large eggs
  • 1-1/4 cups tomato juice


Directions:

  1. Mix together ham, pork, salt, pepper, minced onion, oatmeal, bread crumbs, eggs and 3/4 cup tomato juice.  
  2. Place mixture in loaf pan. Pour remaining tomato juice over the top of the loaf. Bake 2-1/2 hours at 350 degrees.


Recipe from the kitchen of Louise McLean

Tuesday, January 20, 2015

Taco Dip

Ingredients:

  • 1 can Frito bean dip
  • 1 (8 ounces) package cream cheese
  • 1 cup sour cream
  • 1/2 package taco seasoning
  • Cheddar or Monterey Jack Cheese


Directions:

  1. Mix together bean dip, cream cheese, sour cream and taco seasoning. 
  2. Spread mixture in greased 9-inch pie plate. Top with generous amounts of cheddar or Nonterey jack cheese. Bake at 350 degrees for 20 minutes. Dip with Tortillla chips.


Recipe from the kitchen of Linnie Panning

Friday, January 9, 2015

Ham and Pineapple Pizza Roll-Ups

Ingredients:

  • 1 (13.8 oz) refrigerated pizza dough tube
  • 1 cup marinara sauce
  • 1 cup pre-cooked ham, sliced or cubed
  • 1 cup pineapple, cut into bite-sized pieces (or you can use canned pineapple tidbits)
  • 1 cup cheddar cheese
  • 1 cup mozzarella cheese
  • Italian seasoning, to taste
  • Garlic salt, to taste

Directions:

  1. Preheat oven to 350 degrees.
  2. Line a 15x10x1" baking sheet with aluminum foil and spray with non-stick cooking spray.
  3. Spread pizza dough out on the baking sheet and spread the marinara sauce over the dough.
  4. Top with cheese, ham, pineapple, and seasonings.
  5. Roll up the dough into a tube-shape and using a sharp knife, cut into 1" slices. Spread rolls out on the baking sheet covered with aluminum foil and bake for 15-20 minutes, or until the roll is golden and the dough is fully cooked.
  6. Serve with marinara sauce for dipping.

Recipe from the kitchen of the Six Sisters.

Friday, January 2, 2015

Twice Baked Potatoes

YUM! These potatoes are amazing. But a quick disclaimer: If you decide to rub the potato skins in olive oil before cooking, be sure to place them on a baking sheet when cooking. If you don't, the oil could drip onto the bottom of the oven and start smoking and smell A LOT. Not that his has ever happened to me before! Enjoy!

Ingredients:

  • 8 Idaho potatoes
  • 2 sticks of butter
  • 1 cup bacon bits
  • 1 cup sour cream
  • 1 cup grated Cheddar/Jack Cheese
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon black pepper
  • Milk (if necessary)
  • Sliced green onion (optional)


Directions:

  1. Wash, the baking potatoes then rub olive oil on the skins and place them on a cookie sheet. Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through. 
  2. Slice butter into parts and place them into a large mixing bowl. Add bacon bits and sour cream.
  3. When the potatoes are all done, cut each potato in half lengthwise with a serrated knife. Then with a large spoon, begin scraping out the insides into the bowl. Be careful not to tear the shell, leave just a little bit of potato on the sides for support but try to remove most of it. Lay the hollowed out potato shells on a cookie sheet. 
  4. Using a potato masher, mash the potatoes with the other ingredients. Add the seasoned salt, cheese, pepper and green onion.
  5. Stuff the potato shells with your filling. 
  6. Top each potato with more grated cheddar/jack cheese and put them in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through.
  7. Or, you could refrigerate them for up to three days until you want to serve, OR you could freeze them in Ziploc bags, just as long as you skip the green onion (green onion changes its flavor when frozen).