Food for the Table

Fry the hamburger and have an adult take off the grease. Add the Picante sauce and mix it all up. Then mix in the cheese until it all melts. Eat with Tostido chips.

Submitted by:

Richard Markham (age 8)

Thank you, Richard, for thinking of us and sending in this recipe! -Donna

Intern Ben’s Auntie-Marla’s Enchilada Casserole:

Ingredients: 1 ½-2 lbs. ground beef

1 cup chopped onion

1 ½ tsp. cumin

1 tsp. garlic powder (salt)

4 tsp. chili powder

1 tsp. salt

½ tsp. pepper

2 cups picante sauce or enchilada sauce

12 flour tortillas (large-usually 1 pkg.)

1 lb. Monterey Jack or M.Jack/Chedder Mix Cheese

1 cup sour cream.

Directions: Preheat oven to 375°F. Spray 13X9 inch baking dish, set aside. Brown ground beef and onion; drain drippings. Add the cumin, garlic powder, chili powder, salt, & pepper.

Meanwhile, pour ½ cup picante/enchilada sauce into prepared casserole dish. Arrange half the tortillas to cover bottom of casserole (fold the tortillas in half and tear apart to cover bottom of dish). Pour ½ cup additional picante/enchilada sauce evenly over tortillas.

Add the sour cream to the beef mixture and stir until evenly-blended; spoon the beef mixture into the casserole dish, distributing evenly.

Sprinkle on half of the cheese. Arrange remaining tortillas to cover cheese. Spread remaining picante/enchilada sauce over tortillas.

Top with remaining cheese (may be prepared in advance to this point. Cover with foil and refrigerate up to 24 hours).

Cover with foil and bake 40 minutes. Remove foil and continue baking 5 more minutes. Makes 8 to 10 servings.

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VERY EASY SCALLOPED POTATOES

Thinly slice potatoes (you can peel them if you like, but you don’t have to) and place half of them in a greased casserole.

Top with chopped onions and green peppers to taste

Salt, Pepper, and garlic salt to taste

Repeat layers

Pour one can of Cream of Chicken Soup (undiluted) over the top, spread out and bake at 350 degrees until potatoes, onions and peppers are tender.

Very tasty!

Donna Kirk

A LITTLE DIFFERENT MACARONI SALAD

16 oz. macaroni, cooked

4 carrots, grated

1 sweet onion, chopped

1/2 c. red pepper, chopped

1/2 c. green pepper, chopped

2 cups mayonnaise

14 oz. can sweetened condensed milk

1/2 c. sugar

1/2 c. white vinegar

Salt & pepper

Combine macaroni & vegetables in a large bowl. In a separate bowl, combine remaining ingredients. Pour over macaroni & vegetables. Mix. Chill at least 8 hrs. Mix well.

Barb Christiansen/Lynn Alsum

(This recipe was requested when it was served at church.)

ST PATRICK'S DAY SCONES
Makes: 18-20 scones

Prep: 10 min., Bake: 350 degrees for 20-23 minutes till brown

4 cups all purpose flour

1 cup sugar

1/2 teaspoons Salt

4 teaspoons baking powder

1 1/2 c. raisins

2 sticks (1 cup) butter (or margarine)

2 eggs

1 cup milk

Whisk flour, sugar, salt & baking powder together. Gradually mix in raisins. Add butter (or margarine) in small cubes with pastry blender.

Whisk together eggs & milk in small bowl. Gradually stir in flour until dough forms. Work dough with hands if necessary. Do not overwork.

Drop scant 1/2 cup amounts of dough onto ungreased baking sheet or stone.

In two bathes, bake scones in 350 degree oven for 20-23 minutes or until golden brown.

~~ Karen Betler

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Chicken & Biscuit Casserole

(Can be made in less than an hour)

2 cups cooked, cubed chicken or turkey or 2 cans (5 oz. ea) boned chicken

10 3/4 oz. can condensed Cream of mushroom soup

10 oz. pkg. frozen peas, thawed

1 cup (4 oz.) shredded cheddar or American cheese

1/4 c. chopped pimento, if desired

2 tablespoons chopped onion

1/4 teaspoon pepper

Biscuit topping:

1 1/2 cup all purpose or unbleached flour

2 teaspoons baking powder

1.2 teaspoon salt

1/4 cup butter or margarine

1/2 cup milk

1/2 cup (2 oz.) shredded cheddar or American cheese

Heat oven to 400 degrees. In medium saucepan, combine first seven ingredients; heat until hot and bubbly. Pour hot chicken mixture into ungreased shallow 2-qt. casserole or 12x8-inch baking dish.

In medium bowl, combine flour, baking powder and salt; stir to blend. Using pastry blender or fork, cut in butter until consistency of coarse meal. Add milk; stir with fork, cut in butter until consistency of coarse meal. Add milk; stir with fork just until a soft dough forms. Form into flat rolls (1/2 inch thickness).

Arrange biscuits over hot mixture. Bake 18 or 22 minutes until golden brown. Sprinkle with 1/2 c. cheese; return to oven for 5 minutes until cheese melts. Serve immediately. 4-6 servings.

Donna Kirk

Quick Sticky Buns

1 1/4 cups milk

1/4 cup butter or margarine

3 1/4 cup all purpose flour

1/4 cup sugar

1 teaspoon salt

2 packages of active dry yeast

1 egg

Topping:

1 cup firmly packed brown sugar

1 teaspoon cinnamon

3/4 cup butter or margarine

2 tablespoons corn syrup

3/4 cup chopped nuts

In small saucepan, heat milk and butter until very warm. (Butter does not need to melt.)

In large bowl, combine warm liquid, 2 cups flour, sugar, salt, yeast and egg; beat 4 minutes at medium speed.

By hand, stir in remaining flour to form a stiff batter.

Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.

Generously grease 24 muffin cups.

In small saucepan, heat topping ingredients over low heat, stirring until combined. Spoon topping by scant tablespoonfuls into greased muffin cups. Stir down batter.

Drop by scant tablespoonfuls into prepared muffin cups.

Cover; let rise in warm place until light and doubled in size, 20 to 30 minutes.

Heat oven to 375 degrees. (Place pans on foil or cookies sheets to guard against spillovers in oven.) Bake 12 to 15 minutes until golden brown. Cool 1 to 3 minutes; invert onto serving plate or waxed paper.

Serve warm or cooled. 24 sticky buns.

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Baked Dried Beef & Cream Cheese Spread

1—8 oz. pkg. cream cheese, softened

2 Tblsp. milk

1/2 jar or pkg. chipped beef, chopped fine

1/4 tsp. salt

1/2 tsp. garlic powder

2 Tblsp. onion flakes or finely chopped onion

1/4 tsp. pepper

1/2 cup sour cream

1/4 cup green pepper, chopped

Mix together all ingredients and top with 1/2 cup chopped nuts, toasted in 2 Tblsp. butter. Bake, uncovered, at 350 degrees for 20 minutes. Excellent served with toast pints or crackers. Yield: 2 cups.

From HEIDEL FAMILY RECIPES, sent in by Liz Butterbrodt

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Crumb Topped Coffee Cake

Part of the batter is reserved for the crumb topping in this quick to make morning special.

1 1/2 c. flour 1 1/2 t. unsweetened cocoa

1/2 c. sugar 1/2 t. nutmeg

1/2 c. butter or marg. Dash of cloves

1/2 t. soda 1/2 c. chopped nuts

1/4 t. baking powder 1/2 c. raisins

1/4 t. salt 1 c. buttermilk (or sour milk)

1 1/2-2 t. cinnamon

Heat oven to 350 deg. F. Grease (not oil) and flour 9-inch square pan. In large bowl, combine flour and sugar. Using pastry blender, cut in butter until particles are size of small peas. Reserve 1 c. crumb mixture; set aside. To remaining crumb mixture, add remaining ingredients except milk; blend well. Make a well in dry ingredients; add milk. By hand, stir just until dry ingredients are moistened.

Pour batter into prepared pan; sprinkle with reserved crumbs. Bake 30 to 35 min. until toothpick inserted in center comes out clean. Serve warm or cool. 9-12 servings.

For a larger cake, double the recipe; bake in greased and floured 13x9” pan 55 to 60 minutes.

Submitted by Donna Kirk

SUPER SIMPLE BBQ CHICKEN

“Low Calorie, Low Fat. Try it, you’ll like it!

4 skinless, boneless chicken breasts

1 cup ketchup

12 oz. diet coke

Salt and pepper

Place all in a skillet and bring to a boil. Simmer for 45 minutes, turning occasionally, or until chicken is tender. Sauce will thicken to serve with chicken.

Can be added before cooking:

¼ tsp. oregano

4 oz. chopped onions

Garlic Powder to taste

Enjoy!

CARAMEL APPLE SALAD

1 cup cold low-fat milk

1 pkg. Butterscotch sugar free instant pudding

1 – 8 oz. pkg. cool whip

4 cups cut up apples – (no need to peel)

½ c. chopped peanuts

Whisk the pudding and milk together for 1 minute. Blend in cool whip. Stir in apples. Place in a pretty dish and top with chopped nuts. Chill and enjoy!

(I brought this to the Women’s Salad Supper.)

Donna Kirk

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Pumpkin Scones

1 tablespoon butter

½ cup sugar

1 egg

2 cups flour

1 cup pumpkin, cooked (cold, mashed)

½ teaspoon salt

Grease a baking sheet.

Mix the butter and sugar until light and fluffy.

Add the egg and beat well.

Add pumpkin, flour and salt and fold by hand.

Knead lightly and cut into 1 inch squares.

Place close together on the baking sheet and

Bake at 425 degrees until well risen and golden on top.

(about 15 minutes) Serve hot, with butter.

Serves 4-6 people

CHEERIO NUGGETS

1 c. brown sugar

½ c. butter

¼ c. honey (or corn syrup)

½ t. salt

Combine the above in a pot and cook on medium heat, stirring constantly until bubbling around the edge. Cook 2 minutes longer, stirring occasionally.

Add ½ t. baking soda and stir well.

Stir the mixture into:

6 c. cheerios

1 c. salted Spanish peanuts

1 c. raisins

Put in jelly roll pan and bake at 240 degrees for 15 minutes. Let stand for 10 minutes and loosen with a spatula.

Kathy Schumacher

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Yummy Salad

20 oz. can crushed pineapple, drained

12 pkg. fudge stripe cookies, crumbled

15 oz. can Mandarin oranges, drained

2 – 3 oz. pkg. vanilla instant pudding

2 cups buttermilk

16 oz. Cool Whip

Mix Cool Whip and buttermilk together in large bowl. Add the dry pudding mix; stir well.

Stir in cookies and fruit. Chill and serve. Yummy!

Submitted by Val Hinz