1. food and drink
2. desserts and baking

Holiday Cookbook
A product of the Salina Journal / 2012
$2
2 Sunday, November 4, 2012
Recipe Categories
Appetizers & Salads
Appetizers & Salads
2
Vegetables & Soups
5
Main Dishes & Casseroles 8
Cranberry Salsa
Kids’ Dishes
11
1 bag (12 ounces) cranberries, coarsely
Cookies, Breads & Rolls
13 chopped
⁄ cup sugar
Candies & Desserts
17
1 medium jalapeño, chopped (seeds and
1
Thanks to:
Cooks! Thank you for submitting
your recipes!
Assistant Editor SHARON
MONTAGUE and Reporter
GARY DEMUTH, who organized
the project.
Newsroom clerk JUDY KLANKE,
who typed and formatted the
recipes.
Photographer TOM DORSEY, who
took photos of prepared recipes.
Assistant Editor ROSHANA ARIEL,
who put it all together.
Want more?
We got so many submissions
this year that we had to put many
recipes online. Find them all at
salina.com/cookbook.
SALINA JOURNAL
3
veins removed)
1 green onion, chopped
1 tablespoon cilantro, chopped
1
⁄4 teaspoon cumin (optional)
Combine all the above and enjoy with
your favorite corn chips or scoops.
(Tip: Buy extra bags of cranberries and
put them in the freezer so you can enjoy
this treat throughout the year.)
— Barb Ferguson, Concordia
Artichoke & Cream Cheese Dip
8 ounces cream cheese, room temperature
1 cup mayonnaise
13⁄4 cups grated Parmesan cheese
1 can (14 ounces) artichoke hearts, drained
and coarsely chopped
3 scallions, finely chopped
1 clove garlic, finely chopped
3
⁄4 teaspoon hot sauce
1
⁄4 teaspoon black pepper
1
⁄8 teaspoon salt
Preheat oven to 350 degrees. Using an
electric mixer, beat the cream cheese until
smooth. Beat in mayonnaise until combined. Add 11⁄2 cups of Parmesan cheese,
artichoke hearts, scallions, garlic, hot sauce,
black pepper and salt. Mix with spatula
until combined. Scrape the mixture into a
wide, shallow baking dish and top with the
remaining 1⁄4 cup Parmesan cheese.
Bake until the dip is bubbling and the top
is golden, for 30-40 minutes. Serve hot, with
crackers, tortilla chips or crusty bread for
dipping. Serves 6-8.
— Linda Reynolds, Salina
On the cover: Tortellini Soup (clockwise
from top left) by Vera Neises, Page 5;
Brandied Apples by Pat Weber, Page
18; Veggie Man with Vegan Ranch Dip
by Bob German, Page 11; Cranberry
Nut Bread by Sandra Norris, Page 13;
Chili Corn Bread Salad
and Red and Green Christmas Jell-O by
1 (81⁄2-ounce) package corn bread mix
1 (4-ounce) can chopped green chilies,
Denise Rasmussen, Page 11.
undrained
1
⁄8 teaspoon ground cumin
1
⁄8 teaspoon dried oregano
1 cup mayonnaise
1 cup sour cream
1 envelope Ranch salad dressing mix
2 (15-ounce) cans pinto beans
2 (15-ounce) cans whole kernel corn,
drained
3 tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded Cheddar cheese
Prepare corn bread mix according to
package directions. Stir in chilies, cumin
and oregano. Spread in a greased 8-inchsquare baking pan. Bake at 400 degrees for
20-25 minutes. Cool.
In a small bowl, combine mayonnaise,
sour cream and dressing mix; set aside.
Crumble half of the corn bread in a 9-by13-inch dish. Layer with half of the beans,
mayonnaise mixture, corn, tomatoes, green
peppers, onions, bacon and cheese.
Repeat layers (dish will be very full).
Cover and refrigerate for 2 hours.
— Linda Donnelly, Hope
Meatballs
1 small can evaporated milk
3 pounds hamburger
3 cups oatmeal
2 eggs
1 cup chopped onion
1
⁄2 teaspoon garlic powder
1
⁄2 teaspoon pepper
2 teaspoons salt
2 teaspoons chili powder
Sauce:
2 cups catsup
11⁄2 cups brown sugar
2 tablespoons liquid smoke
1
⁄2 teaspoon garlic powder
1
⁄2 onion
Mix meatball ingredients together and
shape into balls. Bake in 350 degrees oven
for 1 hour. Mix sauce ingredients together
and put in a slow cooker.
After meatballs are cooked place them in
the slow cooker with the sauce.
— Marcia Conn, Salina
Wild Rice Salad
Dressing:
1
⁄4 cup olive oil or vegetable oil
1
⁄3 cup orange juice
2 tablespoons honey
Salad:
1 cup wild rice, uncooked
2 golden delicious apples, chopped
Juice of 1 lemon
1 cup golden raisins
1 cup seedless red grapes, halved
2 tablespoons fresh mint
2 tablespoons parsley
2 tablespoons chives
Dash of salt and pepper
1 cup pecans
Combine dressing ingredients and set
aside.
Cook rice according to package directions; drain if needed and allow to cool.
In large bowl, toss apples with lemon
juice. Add raisins, grapes, mint, parsley,
chives and cooked rice. Add dressing and
toss. Season with salt and pepper. Just
before serving, add pecans and toss lightly.
Makes 8-10 servings.
— Barbara Walker, Brookville
Continued on Page 3
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Appetizers & Salads
SALINA JOURNAL
Sunday, November 4, 2012 from page 2
Zucchini Relish
Phyllis’ Cocktail Pizzas
1 green red pepper, grated
1 red pepper, grated
10 cups grated zucchini
4 cups grated onions
5 tablespoons noniodized salt
21⁄4 cups cider vinegar
1 tablespoon dry mustard
1 teaspoon turmeric
2 tablespoons cornstarch
1
⁄2 teaspoon pepper
2 teaspoons celery seed
Put grated ingredients in a container
with the salt. Soak overnight at room temperature. In the morning, drain, rinse and
drain again. Put vegetable in kettle and
heat to dissolve sugar. Add all of the vegetables and vinegar. Boil 30 minutes.
If canning, process for 5 minutes.
— Shirley Miller, Russell
1 pound hamburger
1 pound milk sausage
1 pound Velveeta, cut in cubes
1 tablespoon oregano
1
⁄2 to 1 teaspoon salt
Dash of Worchestershire sauce
Cook hamburger and sausage together
and drain well. Add Velveeta, oregano,
salt and Worschestershire sauce. Arrange
cocktail rye bread slices close together on
cookie sheet (jelly roll pan with sides is
best). Put dollop of mixture on each slice.
Brown under broiler for 2 to 3 minutes.
Can also make and freeze on cookie
sheet, and then freeze in freezer bags. To
make later, arrange on cookie sheet, let
thaw and brown as above.
— Sue Shuman, Salina
Onion Bacon Dip
Holiday Hot Tots
1 pound sliced bacon
1 bag frozen hot tots
1 small jar jalapeño slices
1 box party picks toothpicks
Thaw hot tots at room temperature for
30 minutes. Cut bacon slices in half. Lay
out a slice of bacon, place one hot tot on
one edge and a jalapeño slice on top; wrap
bacon around the hot tot and secure with
red frilly toothpick.
Place in oven at 350 degrees for 45 minutes or until bacon is done.
Note: For quick appetizer, use pre-cooked
bacon and microwave.
— Ken Scates, Salina
Easy 4-ingredient BBQ Sauce
1 cup catsup
4 tablespoons brown sugar
4 tablespoons Worcestershire sauce
1 teaspoon vinegar
Mix in a small sauce pan. Heat thoroughly. Keeps a long time in refrigerator.
(Easy to double.)
— Kristin Johnson, Lindsborg
Vegan Onion-Bacon Dip
2 teaspoons nondairy butter (Earth Balance)
1 teaspoon vegetable oil
1 large onion, cut in half, thinly sliced
1
⁄4 teaspoon sugar
1
⁄4 teaspoon salt
1 tablespoon apple cider vinegar
1
⁄2 cup nondairy sour cream (Tofutti Better
Than Sour Cream)
1
⁄2 cup nondairy mayo (Vegenaise, found at
Prairieland Market)
1
⁄3 cup shredded vegan Cheddar cheese
(Daiya)
1
⁄3 cup Bacos (vegetarian soy bacon bits)
1
⁄4 teaspoon black pepper
Preheat oven to 400 degrees. Melt butter
and oil in a large skillet over medium-high
heat. Add onions, sugar and salt. Cover
and cook, stirring occasionally, 30 minutes
• Phyllis’ Cocktail Pizzas
or until onions turn deep golden brown.
Remove from heat. Stir in vinegar and set
aside.
In a large bowl, combine sour cream,
mayonnaise, cheese, Bacos and pepper. Stir
in onions. Transfer to a small baking dish.
Bake 20 minutes or until mixture bubbles
and top is browned.
— Robert German, Salina
Crunchy Pea Salad
1 (16-ounce) package frozen peas, thawed
1 cup chopped cauliflower
1 cup diced celery
1
⁄4 cup diced green onions
1
⁄2 cup sour cream
1 cup ranch salad dressing
Mix all ingredients together and put in
refrigerator.
— Sharen Adamek, Ellsworth
Spaghetti Salad
1 (16-ounce) package spaghetti noodles
1
⁄2 cup sliced black olives
4 green onions, sliced fine
1 cup Italian salad dressing
1
⁄2 teaspoon Mrs. Dash (dry seasoning)
1 pint cherry tomatoes (to taste)
1 small cucumber, peeled, diced
Cook broken-in-half spaghetti noodles
according to directions. Rinse in cold
water. Drain. Mix in other ingredients and
chill thoroughly. Stir. You can add more
dressing if desired. You can add other veggies (broccoli, cauliflower, bell pepper, yellow squash, etc.) Serves 6.
— Roberta Holland, Republic
1 tablespoon butter
1 tablespoon olive oil
2 large yellow onions, coarsely chopped
1
⁄4 teaspoon sea salt
1
⁄4 teaspoon black pepper
5 slices bacon, cooked and crumbled
11⁄2 cups sour cream
1 tablespoon balsamic vinegar
Melt butter and oil in large skillet over
medium-high heat. Add onions and cook,
stirring often 10-15 minutes until onions
are caramel-colored. Remove from heat,
add salt and pepper. Cool.
Add sour cream, bacon, balsamic vinegar and onions. Cover and chill 2 hours.
— Anna Rothchild, Beloit
Mexican Corn Dip
2 cans Mexican corn, drained
1 12-ounce carton sour cream
1 cup real mayonnaise
1 (4-ounce) can green chilies
1
⁄2 cup diced jalepeños
1 cup shredded Cheddar cheese
1
⁄4 cup real bacon bits
Mix all ingredients together and chill
overnight.
— Tammy Hower, Lucas
Mandarin Orange Cole Slaw
3 cups three colored cole slaw blend
3 tablespoons chopped green onions
(reserve 1 onion for garnish)
1 can (11 ounces) Green Giant Mexican
corn, drained
1 can (11 ounces) mandarin orange sections, drained (reserve 6-8 slices for garnish)
Dressing:
1
⁄2 cup light mayonnaise
2 tablespoons sugar
1 tablespoon red wine vinegar
1 tablespoon lime juice
In a large bowl, mix salad ingredients
Continued on Page 4
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4 Sunday, November 4, 2012 Appetizers & Salads
from page 3
except onion tops and oranges reserved
for garnish. In a small bowl, mix dressing
ingredients until well-blended. Add dressing to salad and toss to coat.
Serve immediately or cover and refrigerate until serving time.
— Lois Lahodny, Belleville
BLT Cherry Tomatoes
8 slices bacon
20 cherry tomatoes
1
⁄4 cup green onions, thinly sliced
1
⁄2 cup romaine lettuce, finely chopped
1
⁄4 cup light mayonnaise
Cook bacon until crisp. Crumble and
set aside. Trim off 1⁄4 inch of each tomato.
Scoop out seeds and discard. Invert
tomato shells on paper towels for 15 minutes.
In a small bowl, combine onions, bacon,
lettuce and mayonnaise. Fill each tomato
with bacon mixture. Cover and chill.
— Pat Weber, Salina
Tomato Aspic Salad
2 cups tomato juice
1 small box lemon JELL-O
1 tablespoon vinegar
Dash cloves
Cheese, onion, celery, sweet pickles (use
any amount)
1
⁄4 teaspoon salt
Dash pepper
1 tablespoon sugar
2 tablespoons catsup
Bring tomato juice to a boil and stir
in lemon JELL-O. Cool and add vinegar,
cloves, cheese, onion, celery, sweet pickles,
salt, pepper, sugar and catsup.
Pour into mold and refrigerate.
— Sandra Folsom, Stockton
Cranberry Salad
1 package cranberries
2 tablespoons orange juice of 2 oranges
21⁄4 cups sugar
2 small packages strawberry JELL-O
2 cups hot water
1 small can crushed pineapple, drained
1 cup nuts, chopped
Grind cranberries in blender with
orange juice and sugar. Let stand 2 hours or
overnight.
Prepare JELL-O with water. Add pineapple and nuts. Stir in cranberry mixture
and refrigerate.
— Marita Millner, Abilene
Champagne Salad
8 ounces cream cheese
3
⁄4 cup sugar
2 bananas, sliced
10 ounces frozen strawberries with the
juice
1 small can crushed pineapple, drained
1
⁄2 cup chopped nuts
10-ounce container whipped topping
Fold all the ingredients together and
freeze. Set out 1⁄2-hour before serving time.
This recipe is so easy to make and is
delicious. It can be made weeks before you
need it.
— Patty Wellbrock, Hays
Pretzels
20-ounce bag waffle pretzels
1 cup Orville Redenbacher buttery popcorn oil
1 package Hidden Valley Ranch dip mix
1 teaspoon garlic powder
Mix oil, ranch dip mix and garlic powder in a very large bowl. Add pretzels. Stir
every 15 minutes for 1 hour or until oil is
absorbed into the pretzels. Store in an airtight container.
— Steve and Marge Percival, Galva
No-Fry Okra
1 dozen okra pods (3 to 4 inches in length)
Butter
Lemon juice
Boil okra pods for 7 minutes (no more).
Do not break or puncture pods. Strain and
butter well. Sprinkle lemon juice over all.
Salt and pepper to taste.
Bite pod from stem. Will not be slimy if
pod remains intact.
— Richard Nethaway, Salina
Cumin Black-eyed Pea
and Corn Salad
2 cans shoepeg corn
2 cans black-eyed peas
1-2 avocados, chopped
2 chopped tomatoes
Fresh minced cilantro
3-4 green onions
1 or 2 cloves of garlic
1
⁄2 cup red wine vinegar
1
⁄2 cup olive oil
2 teaspoons cumin
Mix all ingredients and let marinate.
This can be stored in the refrigerator and
eaten for up to one week.
— Jill Alter, Salina
Southwestern Egg Rolls
with Avocado Ranch
Egg Rolls:
2 cups frozen corn, thawed
1 (15-ounce) can black beans, rinsed and
drained
1 (9-ounce) package frozen chopped spinach, thawed and squeezed dry with paper
towel
2 cups shredded Mexican cheese
1 4-ounce can diced green chilies, drained
2 green onions, finely chopped
1 teaspoon ground cumin
1
⁄2 teaspoon chili powder
1
⁄2 teaspoon salt
1
⁄2 teaspoon cayenne pepper
1 package of egg roll or wonton wrappers
Ranch Avocado Dipping Sauce:
1
⁄2 cup ranch salad dressing
SALINA JOURNAL
1
⁄2 medium ripe avocado, peeled and mashed
1 tablespoon minced fresh cilantro
1 teaspoon grated lime peel
Preheat oven to 400 degrees. In a large
bowl, mix all the egg roll ingredients
together (except egg roll wrappers). Follow instructions on back of egg roll wrappers. Once they are wrapped, place egg
rolls onto parchment paper on a baking
sheet.
Brush a small amount of olive oil onto
each roll and cook for 15 minutes. You will
have to turn them once. They are ready
once they are golden brown.
Combine dipping sauce ingredients and
mix well. Serve with egg rolls.
— Amy Wyckoff, Abilene
water. Stir in cranberry sauce until melted.
Add enough cold water to the reserved juice
to measure 11⁄2 cups; add to gelatin mixture.
Stir in oranges. Chill until partially set.
Meanwhile, in a large bowl, combine the
pretzels, butter and 2 tablespoons sugar.
Press into an ungreased 13-by-9-inch dish;
chill.
In a small bowl, beat cream cheese and
remaining sugar until smooth.
Fold in whipped topping. Spread over
crust. Spoon gelatin mixture over cream
cheese layer. Chill for at least 3 hours or
until set.
Yield: 15 servings.
— Cristi Ellexson, Tescott
Cran-Orange Gelatin Salad
2 (8-ounce) packages cream cheese
2 cups Miracle Whip salad dressing
2 cups Cool Whip (1 container)
1 cup quartered maraschino cherries
1 can (16 or 20 ounces) fruit cocktail,
drained
1 can (16 or 20 ounces) pineapple chunks,
drained
5 cups mini marshmallows (1 bag)
Beat together cream cheese, Miracle
Whip and sugar. Fold in Cool Whip, cherries, fruit cocktail, pineapple and marshmallows. Put into a 2-quart container and
freeze until firm.
Serves 16. Note: A square Tupperware
container works great for this salad.
— Marcia Monnich, Salina
1 can (15 ounces) mandarin oranges
2 packages (.3 ounces each) cranberry
gelatin
11⁄2 cups boiling water
1 can (14 ounces) whole-berry cranberry
sauce
11⁄2 cups crushed pretzels
6 tablespoons butter, melted
5 tablespoons sugar, divided
1 package (8 ounces) cream cheese
1 carton (8 ounces) frozen whipped topping, thawed
Drain oranges, reserving juice in a 2-cup
measuring cup; set oranges and juice aside.
In a large bowl, dissolve gelatin in boiling
Frozen Fruit Salad
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Sunday, November 4, 2012 SALINA JOURNAL 5
Vegetables & Soups
Tortellini Soup
8 cups cucumber (don’t peel)
1 cup sliced onions
Stir sugar into vinegar until dissolved.
Add salt, celery seed and dill seed, mixing
this together. Pour over cucumbers and
onions. Stir and make sure cucumbers and
onions are covered with liquid. Let set 24
hours.
Put in jars or containers and refrigerate.
No need to can; just keep in refrigerator.
They will keep indefinitely in refrigerator.
They also can be frozen.
— Jean L. Persigehl, Salina
8 cans chicken broth
1 medium onion, chopped
1 bunch celery, sliced
1 bunch carrots, sliced
1 can sliced water chestnuts
1 cup broccoli florettes
1 bag cheese tortellini
1-2 tablespoons butter or oil
Salt and pepper
Garlic, sage, parsley and oregano
Sauté onion, celery and carrots on
medium heat until onion is transparent.
Add chicken broth and water, chestnuts
and tortellini, and bring to boil on high,
stirring often. Reduce to medium heat and
cook 25 minutes, adding broccoli during
last 15 minutes (soup should boil slowly
during cooking).
Add seasonings to taste. Cook until vegetables are done. Freezes well.
— Vera Neises, Salina
Fried Okra
Cut okra
Diced green peppers
Diced onions
Eggs, well beaten
1 cup cornmeal
1 cup flour
Oil
Dip vegetables in beaten eggs. Mix cornmeal and flour together. Make a batter with
egg mixture and flour mixture. Season
well. Add okra. Put oil in skillet. Fry okra
in oil until browned.
— Shirley Miller, Russell
Butternut Squash Casserole
2 medium squash (cut up and cooked)
2 eggs beaten
2 teaspoons butter
1
⁄2 cup honey
2 cups flour
1 cup brown sugar
1
⁄2 teaspoons soda & salt
1
⁄4 cup butter
Pecans for topping
Mash cooked squash. Mix eggs, butter and
honey with squash. Put into 13-by-9-inch
casserole dish that has been buttered. In
food processor, blend flour, sugar, soda, salt
and butter until crumbly. Sprinkle on top of
squash. Top with whole pecan halves. Bake
at 350 degrees for 30 minutes or until top is
brown.
— Kenda Ross, Plainville
Quick Southern-Style
Baked Beans
8 slices bacon, halved
1 medium onion, cut into small dice
1
⁄2 medium green pepper, cut into small
dice
2 large cans (28 ounces each) pork and
beans
3
⁄4 cup barbecue sauce
1
⁄2 cup brown sugar
1
⁄2 cup distilled vinegar
2 teaspoons dry mustard
Adjust oven rack to lower-middle position and heat to 325 degrees.
Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and
released about 1⁄4 cup drippings. Remove
bacon from pan and drain on paper towels.
Add onions and peppers to drippings in
Fruit Soup
1 package prunes
1 package dried apricots
4 cooking apples or 1 package dried apples
11⁄2 sticks cinnamon
1 tablespoon tapioca
1 orange, peeled and sliced cross-wise
Grated orange rind (about 3 tablespoons)
1 cup sugar
2 tablespoons lemon juice
1 can tart pitted cherries
Soak dried fruit several hours. Add all
ingredients except cherries. Cook slowly
until fruit is done. Add cherries.
May be served warm or cold. Heats well
in microwave. Keeps in fridge for 10 days.
Good on sugarless cereals.
— Bonnie Stute, Canton
Jami’s Cheeseburger Soup
2 pounds hamburger, browned and
drained
4 cups potatoes, diced
3
⁄4 cup onion, chopped
3
⁄4 cup carrots, shredded
Continued on Page 6
• Tortellini Soup
pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients
and bring to a simmer.
Pour beans into a greased 13-by-9 ovenproof pan. Top with bacon, then bake until
beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let
stand to thicken slightly.
— Cindy Newell, Salina
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6 Sunday, November 4, 2012 Vegetables & Soups
from page 5
⁄4 cup celery, diced
3 cans or cups chicken broth
1 teaspoon basil
1 teaspoon parsley
2 cups Velveeta
11⁄2 cups milk
1
⁄4 cup sour cream
Dash salt and pepper
4 tablespoons oleo
1
⁄4 cup flour
Melt 1 tablespoon oleo and sauté onion,
carrot and celery in big soup pot. Add
meat, broth and potatoes. Bring to a boil.
Reduce heat; simmer 10-12 minutes.
While this cooks, melt 3 tablespoons
oleo and stir in 1⁄4 cup flour; cook and stir
2-3 minutes. Add to soup, stirring constantly.
Add milk, sour cream, cheese, basil,
parsley, salt and pepper. Heat thoroughly.
— Sandra Veh, Hill City
3
Butternut Squash
and Tomato Bisque
31⁄2 pounds butternut squash, (4 cups
squash pulp)
2 tablespoons butter
2 tablespoons vegetable oil
1 large onion, chopped
1 (28 ounce) can whole tomatoes, undrained
1-2 tablespoons maple syrup or honey
31⁄2 cups reduced-sodium chicken or vegetable broth
1
⁄4 teaspoon salt
Preheat oven to 375 degrees. Cut squash
in half lengthwise. Place cut sides down
in a roasting pan. Add water to depth of 1
inch. Bake for 30 minutes or until tender.
Scrape pulp from squash to measure 4
cups. Heat butter and oil in a dutch oven.
Add onion; sauté for 5 minutes.
Place tomatoes with liquid in a food processor. Add maple syrup or honey; process
until blended and smooth.
Add squash mixture, chicken broth and
salt to dutch oven; stir well and cook until
thoroughly heated.
This can be made up to a month in
advance and frozen. The day before serving, thaw it in a refrigerator and heat it
either on the stove top or in a slow cooker.
— Edna Long, Abilene
Creamy Cucumbers
3 cucumbers, peeled and sliced thin
1 medium sweet onion, sliced
2 cups water
1 teaspoon salt
1 cup heavy cream
1
⁄3 cup sugar
1
⁄4 cup vinegar
Combine cucumbers, onion, water and
salt in a bowl and let stand 1 hour. Drain
and rinse.
In a bowl, mix together the cream, sugar
and vinegar. Add the cucumbers and onion
and mix. Refrigerate until served.
— Tammy Hower, Lucas
Balsamic Glazed Carrots
10 carrots, peeled and quartered lengthwise
1
⁄4 cup Kraft balsamic vinaigrette dressing
3 tablespoons brown sugar
1 tablespoon butter
1 tablespoon finely chopped fresh parsley
Cook carrots in boiling water in large
saucepan on medium heat 4-6 minutes or
until crisp-tender. Put dressing, sugar and
butter in a small pan on low heat 3-5 minutes or until thickened, stirring occasionally. Drain carrots and return to saucepan.
Add sauce and stir, cooking 2-3 minutes or
until carrots are heated through and evenly
coated with sauce. Sprinkle with parsley.
— Lois Lahodny, Belleville
Glorified Carrots
5 cups cold, sliced, cooked carrots
1 green pepper, sliced
1 large onion, sliced into rings
1
⁄2 cup salad oil
2
⁄3 cup sugar
1 tablespoon Worcestershire sauce
1 can tomato soup
3
⁄4 cup vinegar
Salt and pepper to taste
Mix carrots, green pepper and onion.
Combine remaining ingredients and pour
over vegetables and let stand overnight in
refrigerator.
— Patty Wellbrock, Hays
Cheese Soup
6 cups water
4 chicken bouillon cubes
1 cup diced celery
1 (20 ounce) package broccoli, carrots and
cauliflower, or your choice of frozen vegetables
21⁄2 cups diced potatoes
2 cans cream of chicken soup
1 pound Velveeta cheese, cut into pieces
Cook water, bouillon cubes, celery and
frozen vegetables until veggies are almost
done. Add diced potatoes, cook until potatoes are done. Add cream of chicken soup
and Velveeta cheese. Cook and stir until
cheese melts. Serve with rolls or croutons.
— Sherry Montee, Salina
SALINA JOURNAL
Fry hamburger and onion together. Fry
bacon and cut into small pieces. Put meats
into a slow cooker and add the following:
1 cup ketchup
1
⁄4 cup brown sugar
1 teaspoon liquid smoke
3 tablespoons vinegar
2 15-ounce cans of pork and beans
1 15-ounce can of kidney beans
1 15-ounce can of butter beans, drained
Stir together and cook on low for 4-6
hours.
— Jerrine Oleen, Lindsborg
Asparagus Caesar
1 pound fresh asparagus
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1
⁄4 cup freshly grated Parmesan cheese
Preheat oven to 425 degrees. Place
asparagus in shallow baking dish. Combine
lemon juice and oil. Drizzle over asparagus.
Sprinkle with cheese. Bake uncovered 15
minutes.
— Pat Weber, Salina
Crock Pot Creamed Corn
4 10-ounce packages frozen corn
4 tablespoons sugar
2 8-ounce packages cream cheese
2 sticks margarine or butter
12 tablespoons water
Place all ingredients in slow cooker. Cook
on low for 4 hours; stir and serve.
— Marcia Monnich, Salina
Dilled Potato Salad
11⁄2 pounds new potatoes, halved and quartered
1 cup mayonnaise
1 tablespoon mustard
3 teaspoons dill
1 teaspoon salt
Pepper to taste
1
⁄3 cup green onion, diced
Cook potatoes. Cool. Mix with onions.
Combine dressing ingredients and toss.
Chill several hours.
— Sue Shuman, Salina
Baked Spinach
11⁄4 pounds fresh spinach
1
⁄4 cup flour
3 eggs, beaten
3
⁄4 cup shredded Cheddar cheese
1
⁄2 cup bread crumbs
1
⁄4 cup melted butter
1 cup milk
1
⁄2 teaspoon salt
1
⁄4 teaspoon black pepper
Preheat oven to 350 degrees. Spray a 2quart casserole dish with nonstick spray.
Clean spinach. Dry with paper towels.
Chop spinach (rough cut is fine). Arrange
spinach and flour in layers, add the beaten
eggs about halfway between top and bottom
Continued on Page 7
A
Ne cce
p
w
The ingredients you
Pa ting
tie
nts
!
need for Quality Eye Care!
Marinated Carrots
1-2 pounds sliced carrots, cooked until
barely tender
1 or more chopped green peppers
1 onion, thinly sliced
1 can tomato soup
1
⁄2 cup vinegar
1
⁄2 cup oil
1
⁄2 cup sugar
Combine carrots, green peppers and
onion. Boil 1 minute tomato soup, vinegar,
oil and sugar. Mix all together.
Refrigerate 6-8 hours. Keeps a week.
— Ruth Scoggan, Minneapolis
Beef, Bacon and Bean Soup
1 pound hamburger
3
⁄4 to 1 pound bacon
1 small onion, chopped
Mon - Wed 8-5pm • Thurs 8-8pm • Fri 8-5pm
900 Westchester Drive | 785-823-7403
Dr. Murphey
Dr. Zerger
OPTOMETRISTS
www.eyecaresalina.com
Dr. Smith
SALINA JOURNAL from page 6
layers. Combine cheese and bread crumbs,
sprinkle on top of spinach. Combine butter,
milk, salt and pepper. Pour over all ingredients. Bake 350 degrees about 1 hour.
— Teresa Cobb, Cawker City
Tomato Basil Parmesan Soup
2 (14 ounce) cans diced tomatoes, with
juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 teaspoon dried oregano or 1 tablespoon
fresh
4 cups chicken broth
1
⁄2 bay leaf
1
⁄2 cup flour
1 cup Parmesan cheese
1
⁄2 cup butter
2 cups half and half, warmed (or skim
milk for fewer calories)
1 teaspoon salt
1
⁄2 teaspoon pepper
Add tomatoes, celery, carrots, chicken
broth, onion, oregano, basil and bay leaf to
large slow cooker. Cover and cook on low
for 5-7 hours, until flavors are blended and
vegetables are soft.
About 30 minutes before serving, prepare
a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a
whisk for 5-7 minutes.
Slowly stir in 1 cup hot soup. Add
another 3 cups and stir until smooth. Add
all back into the slow cooker. Stir and add
the Parmesan cheese, warmed half and
half, salt and pepper. Add additional basil
and oregano if needed. Cover and cook on
low another 30 minutes or so until ready to
serve.
— Jackie Hogan, Salina
Crispy Vegetable Fries
1 egg
11⁄2 cups bite-sized broccoli florets
11⁄2 cups bite-sized cauliflower pieces
1 package of Shake ‘N Bake Seasoned
Coating mix
Preheat the oven to 425 degrees. Beat the
egg in a small bowl. Dip vegetables in the
egg and shake in the mix until coated.
Place breaded vegetables on a greased
cookie sheet. Bake 20 minutes or until crisp
and golden brown.
Serves 2.
— Betsy Patrick, Lindsborg
Garlic Chicken Sausage Soup
with Cannellini Beans
1 package (12 ounces) fully cooked Italian
chicken sausage links, halved lengthwise
and sliced
1 medium onion, chopped
1 tablespoon olive oil
3 garlic cloves, minced
2 cans (15 ounces each) white kidney or
cannellini beans, rinsed and drained
2 cans (141⁄2 ounces each) Italian seasoned
Vegetables & Soups
diced tomatoes
2 medium zucchinis, quartered and sliced
1 can (141⁄2 ounces) reduced-sodium
chicken broth
8 ounces whole fresh mushrooms, quartered
1 cup water
1
⁄4 cup pesto
1
⁄4 cup dry red wine or additional broth
1 tablespoon Balsamic vinegar
1 teaspoon minced fresh oregano
1
⁄2 teaspoon pepper
Grated Parmesan cheese
In a Dutch oven, cook chicken sausage
and onion in oil until sausage is browned.
Add garlic; cook 1 minute longer.
Stir in the beans, tomatoes, zucchini,
broth, mushrooms, water, pesto, wine, balsamic vinegar, oregano and pepper. Bring
to a boil. Reduce heat; simmer, uncovered,
for 25-30 minutes or until vegetables are
tender. Sprinkle with cheese.
— Jill Alter, Salina
Santa Fe Soup
2 pounds ground beef
1 large onion
2 packages taco seasoning
2 packages dry Hidden Valley Ranch
dressing
2 cans white or shoepeg corn with liquid
1 can diced tomatoes
1 can diced Ro-Tel tomatoes
1 can kidney beans
1 can black beans
1 can pinto beans
Brown ground beef and onions together;
drain. Add taco seasoning, dry dressing
and stir. Add corn, tomatoes and beans.
Simmer 4-5 hours in a slow cooker on low
or 1 to 11⁄2 hours on top of stove.
Serve with tortilla chips, shredded
cheese and sour cream dollops.
— Karen Buhler, Assaria
Picnic Beans
Combine:
1 (15 ounce) can Ro-Tel tomatoes
2 (16 ounce) cans pork and beans
1 (16 ounce) can kidney beans
1 (15 ounce) can lima beans
1 (15 ounce) can red beans
Rinse and and drain the kidney, lima and
red beans in a strainer.
1 medium onion, chopped
1 green pepper, chopped
1
⁄2 cup ketchup
1
⁄2 cup brown sugar
1 pound any meat, cooked and drained
I use hamburger or sausage; if you have
any cooked bacon, chop that up and combine with the cooked meat.
Combine all of the ingredients into a 21⁄2quart baking dish. Cover with foil. Bake at
350 degrees for 1 hour. Uncover and bake
for 30 minutes more.
This should make 10 servings. I have doubled this and can enjoy for five days — if it
lasts that long in the fridge.
— Cynde Cleveland, Bennington
Slow-Cooker Potato Soup
1 (30 ounce) bag of frozen shredded hash
brown potatoes (chunk potatoes)
3 (14 ounce) cans of chicken broth
1 (10.75 ounce) can of chicken soup
1
⁄2 cup chopped onion
1
⁄4 teaspoon freshly ground black pepper
1 (8 ounce) package of cream cheese
Garnish: minced green onion
In a 6-cup slow cooker, combine potatoes,
broth, soup, onion and pepper. Cover and
cook on low for 5 hours.
Stir in cream cheese and cook 30 minutes
more, stirring occasionally to blend.
Garnish with green onion if desired.
— Marilyn Homolka, Ellsworth
Eight-Can Taco Soup
1 (15 ounce) can black beans, drained and
rinsed
1 (15 ounce) can pinto beans, drained and
rinsed
1 (14.5 ounce) can petite diced tomatoes,
drained
1 (15.25 ounce) can sweet corn, drained
1 (12.5-ounce) can white chicken breast,
drained
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can green enchilada sauce
1 (14 ounce) can chicken broth
1 packet taco seasoning
Mix all ingredients together in a large
pot. Heat until warm, stirring occasionally.
Serve with tortilla chips.
Sunday, November 4, 2012 7
Cooked chicken breast diced up or hamburger can be used instead of the can of
chicken.
— Lorelle Boxler, Salina
Potato Cheese Soup
2 tablespoons butter
1 celery stalk, finely diced
1 small onion, finely diced
11⁄4 cups chicken broth
3 large potatoes, peeled and diced
2 teaspoons white vinegar
3 tablespoons all-purpose flour
21⁄2 cups milk
1
⁄4 teaspoon salt, plus additional to taste
1 teaspoon black pepper
2 cups (8 ounces) shredded Cheddar
cheese
In a soup pot, melt butter over mediumhigh heat. Add celery and onion, and sauté
5-7 minutes, or until tender.
Add chicken broth, potatoes and vinegar;
cover and bring to a boil. Reduce heat to
low and simmer 20-25 minutes or until potatoes are tender.
Add flour, milk, salt and pepper; cook
until soup is thickened and heated through,
stirring constantly. Add cheese and stir
until melted. Taste for salt, adding more if
necessary. Serve immediately.
To serve this hearty soup restaurantstyle, top with bacon bits, sliced scallions
and additional shredded cheese.
— Jane Kriegh, Salina
8 Sunday, November 4, 2012
SALINA JOURNAL
Main Dishes & Casseroles
Fall Fest Dinner
1 to 2 pounds kielbasa or smoked sausage,
cut into 1- to 2-inch lengths
1 teaspoon butter
1 medium onion, cut into wedges
2 cans (16 ounces) sauerkraut
1 cup apple juice
2 medium apples cut into wedges (the peel
will add color, if you’d like)
4-6 medium potatoes cut in chunks
Salt and pepper as desired
Brown sausage in butter in a 11⁄2-quart
Dutch oven or large skillet. Arrange onion,
sauerkraut, apples and potatoes around
sausage. Top with apple juice, salt and
pepper. Cover tightly and simmer over low
heat, stirring once, for 30-40 minutes or
until potatoes test done with a fork.
Serve with applesauce on the side.
— Dorothy Boyle, Salina
No
Time
To Bake?
No Problem...
Mexican Meatloaf
2 pounds hamburger
Onion and garlic salt to taste
1 cup chopped green chilies
8 ounces jar of picante sauce
1 can (10.5 ounces) cream of mushroom
soup
1 can (10.5 ounces) celery soup
1 can (10.5 ounces) cream of chicken soup
Floured tortilla shells
Grated cheese
Fry hamburger with onion and garlic salt. Add chopped green chilies. Mix
together the picante sauce and soups. Add
to hamburger mixture. Layer pieces of
flour tortilla shells, the mixture and grated
cheese. Bake at 350 for 40 minutes.
— Caroline Manz, Salina
Gluten-Free Chicken Pot Pie
2 tablespoons butter
1 medium onion, chopped
1 bag Green Giant Valley Fresh Steamers
frozen mixed vegetables
11⁄2 cups cooked chicken, cut up
13⁄4 cups chicken broth
1 teaspoon seasoned salt
1
⁄2 teaspoon dried thyme
3
⁄4 cup milk
3 tablespoons cornstarch
Topping:
3
⁄4 cup gluten-free baking mix
1
⁄2 cup milk
1 egg
2 tablespoons melted butter
In 3-quart saucepan, melt butter over
medium heat. Cook onion in butter until
tender. Stir in vegetables, chicken broth,
salt and thyme; heat to boiling.
In a small bowl, mix milk and cornstarch
until smooth. Stir into chicken mixture.
Heat to boiling. Pour into greased 2-quart
casserole.
• Fall Fest Dinner
In small bowl, stir topping ingredients
together. Drop by spoonfuls over chicken
mixture. Bake 30 minutes in 350 degree
oven.
— Judy Everhart, Gypsum
Lasagna
This makes two 9-by-13-inch pans. Use
one tonight and freeze the other one.
I like to make this a day or two in
advance; that way the noodles get softer.
2-12-ounce boxes lasagna noodles
64-ounce jar spaghetti sauce
48 ounces mozzarella cheese
Keep 12 ounces of the cheese set aside for
the topping.
16 ounces drained small-curd cottage
cheese
12 ounces sour cream
Combine sour cream with cottage cheese.
2 pounds hamburger, cooked, drained and
crumbled
Reserve 11⁄2 cups of spaghetti sauce.
Add the hamburger to the rest of the
sauce.
Spray two 9-by-13-inch pans ( I use the
throw-away ones for easy cleanup.)
When doing the layers, you need to cover
all of the noodles.
Put 3⁄4 cup of spaghetti sauce in each pan.
Put three noodles down. Add a thin layer
of spahetti sauce that has been mixed with
the hamburger.
Put three noodles down. Add a thin layer
of mozzarella cheese. Add a layer of the
sour cream and cottage cheese mixture.
Put down three noodles. Add a thin layer
of mozzarella cheese. Add thin layer of the
sauce mixture.
Put down three noodles. Add thin layer
of mozzarella cheese. Add thin layer of
sour cream and cottage cheese mixture.
Continued on Page 9
Call Ahead for Large
or Special Orders!
109 N. Santa Fe | Downtown
785.404.6941
916 E. Crawford | Salina
785.825.6100
2424 s. Ninth | Salina
785-822-0733
SALINA JOURNAL from page 8
Add a thin layer of sauce mixture.
Press down a little to compact it. Cover
with a piece of foil. Place onto cookie sheet
in case of spills.
Bake at 325 for 11⁄2 hours. Take out of
oven. Sprinkle about 6 ounces of remaining
mozzarella cheese on top of lasagna.
Put back into oven and cook 10 more
minutes. Let lasagna sit for five minutes
before cutting.
— Cynde Cleveland, Bennington
Grilled Thai Chicken
on Skewers
3 large skinless, boneless chicken breast
halves
3 large garlic cloves, peeled
1 small onion, peeled and quartered
1 piece fresh ginger, peeled (about 1⁄2 inch)
1
⁄3 cup unsalted dry-roasted peanuts
3 tablespoons cilantro leaves
2 teaspoons each: red wine, vinegar, sugar
2 tablespoons each: safflower oil, fish sauce,
low-sodium chicken broth, fresh lime juice
1
⁄4 teaspoon salt
Wooden skewers, soaked in warm water
1 hour
Cut each chicken breast into six equal-size
strips. Transfer to a bowl. Process garlic,
onion, ginger, peanuts and cilantro in food
processor or blender until minced. Add
vinegar, sugar, oil, fish sauce, chicken broth,
lime juice and salt. Mix well. Add to chicken;
cover and refrigerate at least 1 hour.
Remove chicken from marinade. Heat
grill (or broiler). Thread pieces of chicken
on each skewer, leaving slight space
between each piece so it cooks evenly. Grill
(or broil), turning once, just until no longer
pink, about 3 minutes per side. Do not overcook. Serve hot or at room temperature.
— Barbara Walker, Brookville
Spicy Chicken Tortilla Roll-Ups
1.5 pounds boneless, skinless chicken
breasts
1 can Ro-Tel diced tomatoes, drained
12 ounces reduced-fat cream cheese, softened
1 cup shredded light Cheddar or Monterey
Jack cheese
1 clove garlic, minced
3 teaspoons ancho chili powder
1 teaspoons cumin
1
⁄2 teaspoons cayenne pepper
1
⁄2 teaspoons garlic salt
1
⁄4 cup cilantro, chopped
6 scallions or green onions, white and
green parts, chopped
6-8 large flour tortillas
Season the chicken breasts with salt,
half of the cumin and 1 teaspoon of the
chili powder. Add chicken to a skillet and
add about 1 cup of water. Cover and cook
on medium-high heat until cooked through.
Add more water if necessary. Once the
chicken is cooked, cool slightly and shred
with two forks.
Main Dishes & Casseroles
In a mixing bowl, combine cream
cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions.
Mix together until well-incorporated. Add
cooled chicken and stir together.
Lay out tortillas and divide mixture
evenly in the center of each. Spread into
a thin layer, leaving the edges clean. Roll
each tortilla tightly. Do not fold in the ends
like you would with a burrito but leave
them free. Use a sharp knife to cut into 1inch-thick slices and transfer to a serving
platter. (The end pieces will likely unroll
a little, so just eat the extras). Cover with
plastic wrap and refrigerate until ready to
serve.
— Lorelle Boxler, Salina
Shrimp and Chicken
Fettucine Alfredo
1 pound shrimp cleaned, peeled, deveined
and cooked
1 pound florentine fettucine noodles,
cooked according to directions
1-2 pounds boneless chicken breasts,
cooked and cubed
1 pint half-and-half or light cream
2 cloves garlic, minced
1 egg yolk
1 stick sweet cream butter
1
⁄2 cup Parmesan cheese
To make Alfredo sauce, melt butter in
small saucepan. Place half-and-half or light
cream in a small bowl. Add egg yolk. Handbeat until well-mixed.
Add Parmesan cheese, minced garlic and
cream mixture to melted butter in saucepan. Heat through. Do not boil or the sauce
will curdle.
Add sauce to chicken, shrimp and noodles; toss. Place in lightly greased casserole
dish. Sprinkle with additional Parmesan
cheese.
Broil about 5 minutes until cheese is
lightly browned. Serve with garlic bread
and Caesar salad.
— Denise Rasmussen, Salina
Southwest Brunch Casserole
4 teaspoons butter, softened
2 English muffins, split
1
⁄2 pound bulk pork sausage
4 eggs
1
⁄4 cup sour cream
1
⁄2 cup shredded sharp Cheddar cheese
1
⁄4 cup canned chopped green chilies
Spread butter over cut sides of each muffin half. Place buttered side up in an 8-inchsquare baking dish coated with cooking
spray; set aside.
In a small skillet, cook sausage over
medium heat until no longer pink; drain.
Spoon sausage over muffin halves.
In a small bowl, whisk eggs and sour
cream; pour over sausage. Sprinkle with
cheese and chilies. Cover and refrigerate 3
hours or overnight.
Remove from the refrigerator 30 minutes
before baking. Bake at 350 degrees for 20-25
minutes or until a knife inserted near the
Sunday, November 4, 2012 center comes out clean.
Let stand for 5 minutes before cutting.
Yield: 4 servings.
— Joann Hrabe, Belleville
Sour Cream Chicken
Enchilada Casserole
2 cups cooked chicken breasts, shredded
1 can cream of chicken or cream of mushroom soup
1 cup milk
1 cup sour cream
1 small can chopped green chilies
6 small flour tortillas
1 cup shredded Colby-Jack cheese
In a small mixing bowl, whisk together
the soup, milk and sour cream. In a large
nonstick skillet, combine the cooked
chicken, soup mixture and green chilies.
Cook on medium heat for 10 minutes. Cut
the flour tortillas into strips and then into
bite-sized squares. Add to the chicken
mixture and stir until combined. Continue
cooking for another 10 minutes.
Stir in the shredded cheese and cook
until melted.
— Andrea Stringer, Salina
Delicious ‘Busy Mom’s’ Dinner
Frozen chicken breasts
Cream cheese
Corn, canned or frozen
Black beans, rinsed and drained
9
Ro-Tel tomatoes
Quantities of ingredients will depend on
your personal preference. Cook all day in
slow cooker. Shred and serve on tortillas or
chips.
— Patricia Youngmark, Abilene
Pesto Pizza with
Butternut Squash
6 slices peeled butternut squash
2 teaspoons sugar
3
⁄4 teaspoon olive oil
Cooking spray
1
⁄2 cup grated fresh mozzarella
Pizza dough:
1 can finely chopped tomatoes, drained
1
⁄2 teaspoon dried oregano
1
⁄4 cup classic pesto
1
⁄2 cup grated fresh mozzarella
Preheat oven to 400 degrees. Combine
first 3 ingredients in a medium bowl. Place
squash mixture on a baking sheet coated
with cooking spray. Bake at 400 degrees for
20 minutes or until squash is tender.
Increase oven temperature to 450
degrees. Sprinkle with mozzarella, leaving
a half-inch border; top with squash mixture, tomatoes and oregano.
Drop pesto by teaspoonfuls onto mixture;
sprinkle with mozzarella. Bake at 450 for 20
minutes or until lightly browned.
— Margaret Kuhn, Jamestown
Continued on Page 10
REC IPE FOR HOL IDAY
SUC C ESS
• 1c. Hard-to-find cooking necessities
• 2c. Gluten and allergy-free foods
• 3c. Assorted candies, chocolates
and snack mixes
• 1/2c. Essential oils and bulk spices
• Handfuls of stocking stuffers
• Assortment of
Clothing
• Mix well and serve with a healthy,
happy heart.
®
Vita Villa
2041 South Ohio, Salina • 785.827.7547
301 North Broadway, Abilene • 785.263.2220
10 Sunday, November 4, 2012 Main Dishes & Casseroles
from page 9
Chicken Mex Casserole
2 boneless chicken breasts (cut in bite-size
pieces)
1 package Mahatma spanish rice
1 15-ounce can black beans (drained)
1 4-ounce can diced green chilies
1 can cream of chicken soup
1
⁄2 to 3⁄4 cup shredded mozzarella cheese
Prepare rice mix according to package.
Brown chicken pieces and mix all ingredients in 2-quart casserole. Top with frenchfried onion rings and/or more cheese. Bake
at 325 degrees for 45 minutes or until bubbly
in middle. Serve hot. Makes 6-8 servings.
— Jane Ann Ewy, Salina
Tangy Ranch Chicken
⁄3 cup ranch dressing
⁄3 cup French classic yellow mustard
2 tablespoons brown sugar
4 medium boneless chicken breasts
Mix dressing, mustard and sugar. Pour
2
⁄3 cup of the sauce over the chicken. Marinate for at least 30 minutes in the refrigerator. Grill or broil 15 or so minutes or bake
25-30 minutes at 350 degrees. Serve remaining sauce over chicken.
— Donna Shamburg, Glasco
2
1
Poor Man’s Steak
1 pound lean ground beef
1
⁄3 cup milk
1
⁄3 cup finely ground cracker crumbs
1
⁄4 teaspoon pepper
1 teaspoon salt
Combine all ingredients and mix well.
Press into a 9-by-12-inch cake pan approximately three-fourths of an inch in height
(it will take up only about two-thirds of the
cake pan). Cover and refrigerate overnight.
Cut into approximately 3-by-3-inch pieces
and coat with flour. Brown in hot oil so all
outsides are browned.
Mix 1 can cream of mushroom soup
and 1 can of water together and pour over
pieces of meat. Bake in 350-degree oven for
45 minutes to an hour or microwave for 8-10
minutes. Serve.
— Susan Phillips, Salina
Breakfast/Brunch
Sausage Quiche
1
⁄2 pound hot bulk sausage, browned and
drained well
1 pound regular bulk sausage, browned
and drained well
2 cups fresh mushrooms, sliced
1 16-ounce carton small-curd cottage cheese
1 cup shredded mozzarella cheese
3 cups shredded Monterey Jack cheese
12 eggs, beaten
1 teaspoon baking powder
1
⁄2 cup flour (mix with baking powder
before adding to ingredients)
3
⁄4 cup chopped onion
1 red bell pepper, sliced
1 green bell pepper, sliced
⁄4 stick butter, cut into pieces
1 small can green chilies, drained (optional)
Parmesan cheese or shredded Cheddar
cheese sprinkled on top, if desired
Mix all the above ingredients together in
a large bowl and pour into a buttered (deep)
9-by-13-inch glass or metal baking pan.
Bake uncovered for 40 minutes or until a
knife stuck into quiche comes out clean.
May mix it up the night before and bake
the next morning.
— Lois Unger, Colby
3
Vegetable and Chicken
Main Dish
1 can (10 ⁄4 ounce) Campbell’s fat-free
cream of chicken soup
1 package (9 ounce) frozen mixed vegetables (thawed)
2 cups cubed cooked chicken
1
⁄2 cup milk
1 egg
1 cup Bisquick (reduced-fat mix)
Preheat oven to 400 degrees. In a 9- or
10-inch pie plate, mix soup, vegetables and
chicken. Mix egg and baking mix together.
Pour over chicken mixture.
Bake 30 minutes or until golden brown.
— Mickey I. Rous, Hays
3
Fettuccini Chicken
1 package fettuccini
2 cans chopped tomatoes
1 tablespoon garlic
2 tablespoons cilantro
2 small cans mushrooms
4 skinless chicken breasts
4 slices mozzarella cheese
4 slices prosciutto
Cook fettuccini. Put in a 9-by-13-inch
casserole dish. Add to pasta the tomatoes,
garlic, cilantro and mushrooms.
On top of pasta mixture, add the chicken
breasts wrapped in prosciutto. Bake covered in a 350-degree oven for 1 hour.
For the last 5 minutes, remove cover. Add
mozzarella cheese and bake uncovered.
When plated, add Parmesan cheese on top.
— Carole Sperling, Salina
Grandma’s Lasagna
1 package lasagna noodles, prepared
according to package directions
1 pound ground beef
2 cans Italian stewed tomatoes
2 (6 ounce) cans tomato paste
1 teaspoon salt
1
⁄2 teaspoon oregano
1 teaspoon onion salt
Pepper to taste
1 cup chopped onion
1
⁄4 cup oil
2 cloves garlic, chopped
1 large container cottage cheese
Lots of mozzarella cheese
Preheat oven to 350 degrees. Brown ground
beef with the onion and garlic; drain. Add
the sauce ingredients: tomatoes, tomato paste
and spices. Simmer for 30 minutes.
Grease a 9-by-13-inch pan with the oil.
Put 1⁄3 of the sauce in the bottom of the pan.
Add lasagna noodles, crisscrossed. Cover
with half the container of cottage cheese,
then some of the mozzarella cheese.
Make the second layer the same as the
first, putting 1⁄3 of the sauce between layers. When all of the layers are done, put the
last 1⁄3 of the sauce on top. Sprinkle with
the remaining mozzarella. Cover with foil
and bake for 30 minutes; uncover and bake
until browned. Let sit for 15 minutes before
serving.
— Tammy Miller, Salina
5-Can Casserole
1 large can chicken
1 can chow mein noodles
1 can chicken noodle soup
1 can mushroom soup
1 small can evaporated milk
Spray a 2-quart dish with Pam. Mix
all ingredients together and bake at 350
degrees for 45-60 minutes.
— Cynthia Adcock, Salina
Jami’s Meat Loaf
2 pounds hamburger
1 cup quick oatmeal
2 eggs
1
⁄2 tablespoon salt
1
⁄2 teaspoon pepper
3
⁄4 cup brown sugar
1
⁄2 cup chopped onion
3
⁄4 cup catsup
1 tablespoon mustard
Sauce:
3
⁄4 cup brown sugar
2 tablespoons vinegar
1
⁄2 cup catsup
1
⁄2 tablespoon mustard
Dash salt and pepper
Mix hamburger, oatmeal, eggs, salt and
pepper, brown sugar, onion, catsup and
mustard together. Shape into a loaf and
place in a baking dish.
Make the sauce by combining the 3⁄4 cup
brown sugar, vinegar, catsup, mustard and
salt and pepper. Pour over the meat.
Bake at 350 degrees for 45 minutes to 1
hour.
— Sandra Veh, Hill City
Savory Chicken Casserole
⁄4 cup rice
1 cut-up chicken
1 can cream of chicken soup
1 can water
Salt
Pepper
Paprika (optional)
Spread rice evenly over bottom of a
well-greased 9-by-12-inch pan. Top with
dry onion soup. Sprinkle salt and pepper
over chicken and place on soup mixture.
Pour chicken soup and water over chicken.
Sprinkle paprika on top and bake 350
degrees for 1 hour and 30 minutes.
Cover pan; reduce heat to 325 degrees
and bake 30 minutes longer.
— Sharen Adamek, Ellsworth
3
SALINA JOURNAL
Cabbage Casserole
1 head cabbage (medium head)
1 can cream of chicken soup (combine
with milk)
1 soup can of milk
1 cup grated cheese
1 cup bread crumbs
Cut up cabbage and cook in salt water for
a short time. Drain water off really well.
Put in a 9-by-13 baking dish. Cover with the
soup and milk mixture. Add cheese on top
with bread crumbs. Dot with butter. Bake
at 350 degrees for 35 minutes until brown
and bubbly.
— Ardis Jensen, Salina
Spicy Cheeseburger Pizza
⁄2 pound ground beef
⁄2 pound (8 ounces) Velveeta, cut into 1⁄2inch cubes
1 ready-to-use baked pizza crust, 12 inches
1 can (10 ounces) Ro-Tel diced tomatoes
and green chilies, well-drained
1
⁄4 cup ketchup
1 cup shredded lettuce
Heat oven to 400 degrees. Brown ground
beef and drain. Return to skillet and stir in
Velvetta.
Place pizza crust on baking sheet. Mix
Ro-Tel and ketchup; spread onto crust. Top
with meat mixture. Bake 10 minutes. Top
with lettuce.
— Margaret Sporleder, Beloit
1
1
Chicken Cordon Bleu Pasta
1 box penne pasta
21⁄2 cups cream
8 ounces cream cheese
1
⁄2 teaspoon onion powder
1
⁄2 teaspoon garlic salt
11⁄2 cups shredded Swiss cheese
2 chicken breasts, cooked and cut into strips
3
⁄4 cup bacon, cooked and chopped
3
⁄4 cup diced ham
Bread crumbs
Cook chicken breasts (we use our George
Foreman grill) and cut into strips. Cook
pasta according to the
package directions. Drain.
Add a little
olive oil after
draining to
keep noodles
from sticking
together.
Stock photo
Heat cream
cheese on
stove over medium-low heat until melted.
Stir in cream. Stir until completely combined. Add onion powder and garlic salt.
Stir in 1 cup cheese until smooth consistency. In 9-by-13 casserole dish, layer noodles, chicken, bacon and ham. Pour sauce
over top. Sprinkle top with 1⁄2 cup cheese
and bread crumbs.
Bake at 350 degrees for 20-25 minutes or
Continued on Page 11
Sunday, November 4, 2012 SALINA JOURNAL
from page 10
until heated through.
— Marge Percival, Galva
Skillet Dinner
2 pounds ground beef
1 large onion, chopped
1 can green peas or 1 package frozen peas
Fry together ground beef and onion.
Season with salt and pepper. Add peas
including liquid, if canned. Add 1⁄2 cup
water if frozen peas are used. Simmer 10
minutes. Serve over mashed potatoes.
Makes 6-8 servings.
— Ann Bentley, Clay Center
Easiest Swedish Meatballs
in Crockpot
1 bag ( 3 pounds) frozen meatballs
1 (16 ounce) container sour cream
3 cans brown gravy
1 red onion, cut into strips
Salt and pepper to taste
Garlic powder
Cooked egg noodles
Put meatballs and onion strips in slow
cooker and warm until meatballs are beginning to thaw. Add gravy and sour cream.
Mix well while adding spices. Cook until
meatballs are cooked through, about 1 hour.
Put over cooked egg noodles for an easy
and great meal.
— Jane Kriegh, Salina
Breakfast Casserole
1 stick butter or margarine
1 15-ounce can ready-made sausage gravy
mix
1 egg
2 tablespoons bacon bits
2 cups grated Cheddar cheese
2 tubes small-size biscuits, cut into halves
or quarters
Melt butter or margarine. Add sausage
gravy mix, egg, bacon bits and Cheddar
cheese. Mix in biscuits.
Pour into 9-by-13 glass or metal baking
pan. Cook 375 degrees for 25 minutes.
Can be frozen and warmed up in microwave.
— Jamie Woolley, Osborne
Company Meatloaf
3 pounds ground beef
2 eggs, beaten
1 box (6 ounces) Stove Top stuffing mix,
herb or sage flavor
1 medium onion, finely chopped
2 tablespoons mustard
1
⁄3 cup barbecue sauce (use a thick sauce)
2 tablespoons Mrs. Dash seasoning
1 teaspoon garlic powder
1 teaspoon parsley flakes
Glaze:
Mix together:
1
⁄2 cup barbecue sauce
2 tablespoons mustard
1
⁄4 cup brown sugar
Mix all ingredients for meatloaf together
well. Press firmly into a 9-by-13 baking pan.
Spread glaze on top of meat.
Bake at 350-375 degrees for 1 to 11⁄2 hours
until done.
— Marcia Monnich, Salina
Chicken Pot Pie
1 can cream of chicken soup
1 can mixed vegetables, drained
11⁄2 cups cooked chicken, cut up
1 10-ounce can buttermilk biscuits
Preheat oven to 350 degrees. Mix soup,
vegetables and chicken. Put in a 9-by-9-inch
baking dish.
Top with biscuits and bake 25 minutes or
until biscuits are lightly browned.
— Jolene Tucker, Salina
Calico Bean Casserole
⁄2 pound hamburger
⁄2 pound bacon, cut in pieces
1 16-ounce can pork and beans
1 16-ounce can kidney beans
1 16-ounce can lima beans
1 16-ounce can green beans
1 cup ketchup
1 teaspoon salt
3
⁄4 cup brown sugar
1 teaspoon mustard
2 teaspoons vinegar
1 cup onions, chopped
Combine hamburger and bacon and simmer over low heat until browned. Drain off
fat and add pork and beans, kidney beans,
lima beans, green beans, ketchup, salt,
brown sugar, mustard, vinegar and onions.
Pour into baking dish or divide into two
dishes and freeze one.
Bake at 350 degrees for one hour.
— Jolene Bradford, Herington
1
1
Baked Spaghetti
1 16-ounce package spaghetti, cooked
1 pound ground beef
1 medium onion, chopped
1 26-ounce jar meatless spaghetti sauce
1
⁄2 teaspoon salt
2 eggs
1
⁄3 cups grated Parmesan cheese
5 tablespoons butter, melted
2 cups (16 ounces) small curd cottage cheese
4 cups (16 ounces) shredded mozzarella
cheese
In a large skillet, cook ground beef and
onion over medium heat until meat is no
longer pink. Drain. Stir in the spaghetti
sauce and salt; set aside. In a large bowl,
whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and
toss to coat.
Place half of the spaghetti mixture in a
greased 9-by-13-inch baking dish. Top with
half of the cottage cheese, meat sauce, mozzarella cheese. Repeat layers.
Cover and bake for 40 minutes at 350
degrees. Uncover and bake for 20-25 minutes longer or until cheese in melted.
Yields: 8-10 servings.
— Cindy Rives, Ellsworth
11
Kids’ Dishes
Veggie Man with
Vegan Ranch Dip
(Vegan recipe)
1 cup plain soy yogurt
2
⁄3 cup vegan sour cream
1
⁄3 cup vegan mayonnaise (at Prairieland
Market)
1 tablespoon apple cider vinegar
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon garlic powder
Mix all ingredients together to make dip.
To make the veggie man:
Celery sticks (thighs and upper arms)
Carrot sticks (calves)
Sliced mushrooms (hips and hands)
Sliced red pepper (ribs)
Broccoli pieces (toes)
Cauliflower pieces (knee caps)
Cucumber slices (spine)
Black olives (eyes)
Lettuce leaves (hair)
Plum tomatoes (foot)
Arrange as shown.
— Bob German, Salina
Red and Green
Christmas Jell-O
1 package (small) lime Jell-O
1 cup (8 ounces) crushed pineapple, undrained
1 small package cherry Jell-O
2 cups miniature multicolored marshmallows or large white marshmallows
2 cups boiling water, divided
In a small bowl, dissolve lime Jell-O in 1
cup boiling water. Let stand for 2 minutes.
• Red and Green Christmas Jell-O
• Veggie Man with Vegan Ranch Dip
Stir in pineapple with juice. Pour into an
11-by-7-inch dish. Top with marshmallows.
Cover and refrigerate until set.
In a small bowl, dissolve cherry gelatin
in boiling water. Let stand for 2 minutes.
Continued on Page 12
12 Sunday, November 4, 2012 Kids’ Dishes
from page 11
Stir in pie filling. Pour cherry mixture over
lime Jell-O and marshmallows. Cover and
refrigerate until set.
— Denise Rasmussen, Salina
Gobbledy Gook
4 cups Cheerios
1
⁄4 cup margarine
1 cup chopped pretzels
1
⁄2 cup dried apricots, chopped
1 cup chopped, salted peanuts
1 cup sunflower seeds
1 cup raisins
Mix cereal, nuts, raisins and apricots in
a large bowl. Pour melted margarine over
cereal mixture. Put the whole mixture into
a large plastic bag. Seal and shake well.
Serve in small bowls or sandwich bags.
These snacks cover all four groups. But
the kids can’t tell ... they think they’re four
times better.
— Bonnie Stute, Canton
Turkey Apples
Red apples
Toothpicks
Raisins
Pimiento pieces
Olives
Break 10 wooden toothpicks into various
lengths and fill them with raisins. Push one
raisin-covered wooden toothpick into the
apple for the neck. Use two shorts ones for
wings. Arrange seven raisin-covered toothpicks of varying lengths for the tail. Use an
olive for the head and a piece of pimento
for the wattle. Arrange four toothpicks so
the turkey will stand.
Fun thing for kids to make and eat for
Thanksgiving.
— Ann Bentley, Clay Center
Weiner Bean Bake
2 (8 ounce) cans pork and beans in tomato
sauce
2 tablespoons brown sugar
2 teaspoons instant minced onions
1 to 2 teaspoons prepared yellow mustard
1 teaspoon Worcestershire sauce
4-6 weiners, sliced
Combine all ingredients in 11⁄2-quart casserole dish. Bake at 350 degrees for 30 minutes, stirring occasionally. Serves 6.
— Roberta Holland, Republic
Press mixture into pan. Remove lid
from caramel sauce and microwave for 30
seconds. Stir and drizzle over top of crisp
cereal mixture. Sprinkle with fine sea salt.
— Anna Rothchild, Beloit
unpeeled apple wedges. It is best to use tart
applies, as the dip is quite sweet.
Betsy Patrick, Lindsborg
Cathedral Window Cookies
2 cups all-purpose flour
1
⁄4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 eggs
11⁄2 cups milk
1
⁄4 cup oil
1
⁄2 cup miniature chocolate chips
Cinnamon-Honey Syrup:
1 cup honey
1
⁄2 cup butter or margarine, cubed
1 teaspoon ground cinnamon
In a bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk
and oil; add to dry ingredients and mix
well. Stir in chocolate chips. Pour the batter by 1⁄4 cupfuls onto a lightly greased hot
griddle. Turn when bubbles form on the
top; cook until second side is golden brown.
Keep warm.
Combine the syrup ingredients in a small
saucepan and heat on medium heat until
butter is melted and syrup is hot, stirring
occasionally. Serve over warm pancakes.
— Andrea Stringer, Salina
1 package colored marshmallows
1 cup chopped nuts, optional
2 cups chocolate chips
1
⁄2 cup butter, cubed
Melt chocolate chips and butter and pour
over marshmallows. Mix well. Refrigerate 1
hour, stirring occasionally.
Shape into a 15-inch roll. Wrap in wax
paper. Refrigerate 4 hours. Cut into 3⁄8-inch
slices.
— Norma Gasaway, Ada
No-Bake Christmas Delights
2
⁄3 cup Eagle Brand sweetened condensed
milk
1 package Jell-O, any flavor or color
1 cup chopped nuts
1 cup coconut
Mix together all the ingredients and shape
into balls. Roll in another package of Jell-O
of the same flavor/color or colored sugar.
— Sherry Montee, Salina
Apple Dip
2 (8 ounce) packages or cream cheese,
softened
1 cup sugar
1
⁄2 cup brown sugar
1 teaspoon vanilla
1 carton (16 ounces) caramel apple dip
2 toffee candy bars, crumbled fine
Mix the cream cheese, sugar, brown
sugar and vanilla together. Spread in a
9-by-13 pan. Spread the caramel apple dip
over the cream cheese mixture. Sprinkle
the crumbled toffee bars on top and refrigerate.
When ready to serve, let the dip warm
to almost room temperature. Serve with
Caramel Krispies
⁄4 cup butter
1 10.5-ounce bag mini-marshmallows
5 cups crispy rice cereal
1 3.4-ounce box instant banana pudding
1 10-ounce jar caramel sauce
Spray a 9-by-13 pan with cooking spray
and set aside.
Melt butter over low heat in a large pan.
Add marshmallows and cook 5-7 minutes or
until smooth.
Stir in instant pudding mix and beat until
smooth. Remove from heat. Stir in cereal.
1
Stock photo
Chocolate Chip Pancakes
Cheese It Cups
1 refrigerator roll of buttermilk biscuits
1 pound can of pork and beans
SALINA JOURNAL
2 hot dogs, sliced penny-style.
1
⁄4 cup barbecue sauce
1 tablespoon brown sugar
1 teaspoon instant minced onion.
To form cups, place biscuit in each of 10
greased muffin cups, pressing up the sides.
Mix beans, wieners, barbecue sauce, brown
sugar and onion.
Fill each cup with the bean mixture.
Bake 10-12 minutes at 425 degrees. Sprinkle
with 1⁄2 cup shredded cheese. Serves 5.
Diana Fairbanks, Smolan
Pizza Doughnuts
4 cups vegetable or canola oil
1 can Pillsbury refrigerated classic pizza
crust
1
⁄4 cup sugar
1 teaspoon ground cinnamon
In deep, heavy 3-quart saucepan, heat oil
to 350 degrees. Meanwhile, remove dough
from can; do not unroll. Cut dough into 12
(1 inch) slices. Cut each slice in half crosswise to make 24 pieces. Roll each piece into
a ball; set aside.
In small brown paper bag, mix sugar
and cinnamon. Carefully place dough balls
into hot oil; cook about 30 seconds or until
light golden brown. Using wire skimmer
or metal slotted spoon, transfer doughnuts
to paper bag with sugar-cinnamon. Fold
top of bag over; shake until doughnuts are
coated. Serve warm. Yield: 24 doughnuts.
— Ethel Younger
Sunday, November 4, 2012 SALINA JOURNAL Cranberry Nut Bread
13
Cookies, Breads & Rolls
⁄2 teaspoon salt
2 teaspoons baking powder
6 tablespoons milk
Coating:
1
⁄2 cup sugar
1 teaspoon cinnamon (or to taste)
1
⁄2 cup melted butter
Blend together sugar and shortening.
Add eggs, flour, nutmeg, salt, baking powder and milk. Stir well. Using an ice cream
scoop, place mixture in greased muffin
tins. Bake at 400 degrees for 15-20 minutes.
Coating: Combine sugar and cinnamon.
Remove doughnuts from tins; dip into
melted butter, then roll in sugar/cinnamon
mixture. Yields about a dozen doughnuts
— Joann Hrabe, Belleville
1
2 cups flour
1 cup sugar
11⁄2 teaspoons baking powder
1 teaspoon salt
11⁄2 teaspoons baking soda
2 tablespoons shortening
3
⁄4 cup orange juice
1 egg, well beaten
1 tablespoon grated orange peel
1 cup cranberries, coarsely chopped
½ cup chopped nuts
Grease and flour loaf pan. Heat oven to
350 degrees. Sift flour, sugar, baking powder, salt and baking soda. Cut in shortening. Stir in orange juice, egg and orange
peel, mixing to moisten. Stir in cranberries
and nuts.
Bake 50-60 minutes or until toothpick
comes out clean. Cool 15 minutes before
removing from pan.
— Sandra Norris, Salina
Nutella Stuffed Brown Butter +
Sea Salt Chocolate Chip Cookies
(The best cookies in the world)
21⁄4 cups all-purpose flour
11⁄4 teaspoons baking soda
1
⁄4 teaspoon salt
2 sticks (1 cup) unsalted butter
11⁄4 cups packed dark brown sugar
1
⁄4 cup granulated sugar
1 large egg plus 1 egg yolk
11⁄2 teaspoons vanilla extract
1 tablespoon plain Greek yogurt
3
⁄4 cup semisweet chocolate chips
1
⁄2 cup milk chocolate chips
1
⁄2 cup dark chocolate chips
1 jar Nutella, chilled in refrigerator
Coarse sea salt for sprinkling
Whisk together the flour, baking soda
and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The
butter will begin to foam. Make sure you
whisk consistently during this process.
After a couple of minutes, the butter will
begin to brown on the bottom of the saucepan; continue to whisk and remove from
heat as soon as the butter begins to brown
and give off a nutty aroma. Immediately
transfer to a bowl to prevent burning. Set
aside to cool. With electric mixer, mix
the butter and sugars until thoroughly
blended. Beat in the egg, yolk, vanilla and
yogurt until combined. Add the dry ingredients slowly and beat on low speed just
until combined. Gently fold in all of the
chocolate chips.
Chill dough for 2 hours or place in
freezer for 30 minutes. Preheat oven to 350
degrees. Measure 11⁄2 tablespoons of dough
and roll into a ball. Flatten the dough ball
very thinly into the palm of your hand.
Place 1 teaspoon of chilled nutella in the
Grapenut Orange Muffins
• Cranberry Nut Bread
middle and fold dough around it; gently
roll into a ball. Make sure the nutella is not
seeping out of the dough. Place dough balls
on cookie sheet, 2 inches apart and flatten
with your hand very gently.
Bake for 9-11 minutes or until edges
begin to turn golden brown. They will look
a bit underdone in the middle, but will continue to cook once out of the oven. Cook on
sheets 2 minutes. Sprinkle with a little sea
salt. Remove cooled cookies and transfer to
wire rack to cool completely.
— Amy Wyckoff, Abilene
Gluten-Free Chocolate
Chip Cookies
1 box of Kinnikinnick cake mix (get it at
the Vita villa store)
1 box of instant vanilla pudding mix
1
⁄2 cup oil
2 eggs
2 cups of chocolate chips
Heat oven to 350. Mix all ingredients
together. Spray Pam on your cookie sheet
and drop cookie dough on the sheet and
bake for about 10 minutes.
(I made this for our granddaughter, who
has to eat gluten-free; they are very good.
It is very hard to find food that is good on
this diet.)
— Karen Kraft, Salina
Oven-Baked Doughnuts
⁄2 cup sugar
21⁄2 tablespoons shortening
2 eggs
2 cups flour
2 teaspoon nutmeg
1
1 cup flour
2 beaten eggs
1 cup whole wheat flour
1 cup orange juice
1
⁄2 teaspoon salt
1 tablespoon grated orange peel
1
⁄2 teaspoon baking powder
1
⁄3 cup vegetable oil
1
⁄2 teaspoon baking soda
1 cup Grape Nuts
⁄3 cup sugar
Sift together dry ingredients. Stir in
Grape Nuts. Combine eggs, orange juice
and peel, and oil. Add to dry ingredients,
stirring only until moistened. Fill muffin
pans.
Bake in preheated oven at 400 degrees for
20-25 minutes. Makes 12 muffins.
— Betty Musick, Salina
1
Dilly Rolls
11⁄2 cup milk
1
⁄3 cup butter
31⁄2 cups flour
1
⁄4 cup sugar
1 package yeast
2 teaspoon dried dill weed (found with the
spices)
1 teaspoon salt
1 large egg
Combine milk and butter into a small
saucepan; heat until butter melts, stirring mixture occasionally. Cool to 120-130
degrees. Combine 11⁄2 cups flour, sugar,
yeast, dill weed and salt in a large mixing
bowl, stirring well. Gradually add milk mixture to flour mixture, beating at low speed
Continued on Page 14
NOW SERVING AT DRURY PLACE
A Hearty Plate of Excellence.
1 Bowl of Activities
1 lb. Laundry served in a basket
1 c. of Light Housekeeping
3 pkgs. of Utilities
1 lg. Handful of Transportation
Stir in happy independent
Residents, in our small loving
community. Add faithful
hardworking staff. Mix well until blended.
Accent with affordable prices.
BON APPÉTIT
Drury Place of Salina
1000 Schippel Dr.
785-825-4523
Your Best Years Start Here
14 Sunday, November 4, 2012 Cookies, Breads & Rolls
from page 13
of an electric mixer until blended. Beat an
additional 2 minutes at medium speed. Add
egg and beat well. Mix in enough remaining
flour to make a soft dough.
Cover and let rise in a warm place, free
from drafts, 45 minutes or until doubled in
bulk. Stir dough down to remove air bubbles.
Spoon into greased muffin pans, filling 2⁄3 full.
Let rise in warm place, free from drafts,
30 minutes. Bake at 400 degrees for 15-20
minutes or until golden. Remove from pans
immediately. Serve warm.
My niece found this recipe when she was
in 4-H and it was a purple ribbon winner.
— Marcia Emig, Goodland
Wheat-Free Microwave Muffins
Beat these ingredients until frothy:
2 eggs
2 tablespoons brown sugar
3 tablespoons oil
1
⁄2 cup water
Add:
1 cup gluten-free flour (I prefer sorghum)
2
⁄3 cup quick-cooking oatmeal
2 tablespoons dried buttermilk
1 teaspoon baking powder
1
⁄2 teaspoon baking soda
1
⁄2 teaspoon salt
Stir until mixed. Spoon into a paper-lined
microwave muffin (or cupcake) pan holding 6 muffins, filling half full. Makes 12.
Microwave on high until no longer
doughy.
The following times are approximate and
will depend on the individual microwave
oven: 6 muffins: 2 minutes; 2 muffins: 1
minute; 1 muffin: 30 seconds.
Note: 1⁄2 cup of buttermilk may be added
with the eggs and other wet ingredients. If
using buttermilk, omit water and dried buttermilk. These muffins are delicious when
fresh. With the small amount of sugar and
oil, they dry very quickly. It’s a good idea
to freeze them if they are not used immediately. A frozen muffin returns to its original moist condition if thawed on high in
the microwave for 10 seconds and allowed
to remain there for a minute or two.
— Sherrill Daniels, Mankato
Pumpkin Whoopie Pies
3 cups all-purpose flour
11⁄2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
11⁄2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1
⁄2 teaspoon salt
5 eggs
1 can 15-ounce solid-pack pumpkin
1
⁄2 cup water
1
⁄2 cup vegetable oil
1 teaspoon vanilla extract
Cream Cheese Filling:
4 ounces cream cheese, softened
1
⁄4 cup butter, softened
2 cups confectioners’ sugar
1 teaspoon vanilla
In a large bowl, combine the flour, sugar,
baking powder and soda, spices and salt.
In another bowl, whisk the eggs, pumpkin,
water, oil and vanilla. Stir into dry ingredients just until moistened.
Drop by 2 tablespoonfuls 2 inches apart
onto greased baking sheets. Bake at 350
degrees for 8-10 minutes.
Remove to wire racks to cool.
In a small mixing bowl, beat the filling
ingredients until smooth. Spread over
the bottom half of the cookies. Top with
remaining cookies. Store in the refrigerator. Makes 2 dozen
— Diana Fairbanks, Smolan
Pecan Pie Bars
6 cups all-purpose flour
11⁄2 cups sugar
1 teaspoon salt
2 cups cold butter (no substitutions)
Filling:
8 eggs
3 cups sugar
3 teaspoons vanilla extract
3 cups white corn syrup
1
⁄2 cup butter (melted)
5 cups chopped pecans
In large bowl, combine the flour, sugar
and salt. Cut in butter until crumbly. Press
onto bottom and up sides of two greased
15-by-10 baking pans. Bake at 350 degrees
for 18-22 minutes or until crust edges are
beginning to brown and bottom is set.
For filling: Combine eggs, sugar, corn
syrup, butter and vanilla in large bowl; mix
well. Stir in pecans. Pour over crust. Bake
25-30 minutes longer or until edges are firm
and center is set.
Cool on wire racks. Cut into bars. Refrigerate until serving. Yields: 6-8 dozen.
This recipe can be cut in half.
— Donna Shamburg, Glasco
Honey Beer Bread
3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons honey (warm for a few seconds for easier stirring)
1 bottle of beer
4 tablespoons butter, melted (1/2 stick)
Preheat oven to 350 degrees. Grease loaf
pan. In a medium bowl, whisk together the
flour, sugar, baking powder and salt. Using
a wooden spoon, stir in the beer and honey
into the dry ingredients until just mixed.
Pour half the melted butter into the loaf
pan. Then spoon the batter into the pan
and pour the rest of the butter on top of the
batter. Bake for 50-60 minutes. Serve immediately.
— Aimee Kroeger, Salina
Diabetic Cookies
⁄2 cup raisins
⁄2 cup dates
1
⁄2 cup prunes
1
1
SALINA JOURNAL
1 cup water
1 tablespoon soda
1 egg
11⁄2 cups flour
3 packages Sweet & Low
Mix together raisins, dates, prunes and
water and boil for 5 minutes. Cool. Mix in
soda, egg, flour and Sweet & Low.
Bake on well-greased pan in 375 degree
oven for 10 minutes.
— Mickey I. Rous, Hays
Cinnamon Rolls
2 packages dry yeast
1 yellow or white cake mix
21⁄2 cups warm water
41⁄2 or more cups flour
Mix all ingredients together in bowl. Let
rise until doubled in size. Roll dough out
1
⁄2 at a time. Put brown sugar, oleo and cinnamon on rolled-out dough. Roll up and cut
into slices. Put in a greased pan and let rise
again. Bake 30 minutes in 350 degree oven
or until browned.
You may put powdered sugar frosting on
top of cooled rolls.
— Marcia Conn, Salina
Banana Bread
⁄2 cup softened butter
1 cup sugar
2 eggs
1
⁄2 teaspoon baking soda
1
⁄2 teaspoon salt
2 cups flour
1
⁄2 teaspoon baking powder
3
⁄4 cup chopped nuts
4 ripe bananas, mashed
Cream butter and sugar. Add eggs and mix
well. Mix dry ingredients and add to first
mixture. Add nuts and mashed bananas.
Bake at 325 degrees for 1 hour and 15
minutes. Makes 1 large loaf pan or 2 small
loaf pans. Check after one hour when using
small loaf pans.
—Jean L. Persigehl, Salina
1
Delicious Blueberry Muffins
11⁄2 cups flour
1
⁄2 cup sugar
3 teaspoons baking powder
1
⁄2 teaspoon salt
1 egg, well beaten
1
⁄2 cup milk
1
⁄4 cup oil
1
⁄2 cup fresh blueberries or 1⁄2 can canned
blueberries, drained
In a mixing bowl, combine the flour,
sugar, baking powder and salt. Mix together
the egg and milk. Stir into dry ingredients.
Just before completely blended, add oil. Stir
just enough to mix ingredients. Add fresh
or canned blueberries. Pour into 12 wellgreased medium size muffin cups.
Bake 20-25 minutes at 400 degrees.
—Kristin Johnson, Lindsborg
Continued on Page 15
Get
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Bo liday
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fica
You arties
tes
P
123 N. 7th • Salina
785-823-5125
Thurs., Fri., Sat.,
4:30 to close
Lunch: Thurs. & Fri.
11 am to 1:30 pm
31 Years of the Best Pizza
SALINA JOURNAL from page 14
Apple Pumpkin Muffins
21⁄2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1
⁄2 teaspoon ground ginger
1
⁄2 teaspoon salt
1
⁄4 teaspoon ground nutmeg
2 eggs
1 cup canned pumpkin
1
⁄2 cup vegetable oil
2 cups finely chopped peeled tart apples
In a large bowl, combine the first seven
ingredients. In a small bowl, combine eggs,
pumpkin and oil; stir into dry ingredients
just until moistened. Fold in apples.
Fill greased or paper-lined muffin cups
two-thirds full. Bake at 350 degrees for 30-35
minutes or until muffins test done. Cool for
10 minutes before removing from pan.
Yield: 11⁄2 dozen.
—Kay Wilkins, Chapman
Banana Oatmeal Chocolate
Chip Cookies
1 cup sugar
3
⁄4 cup shortening
2 overripe bananas, mashed
1 large egg
1 teaspoon pure vanilla extract
13⁄4 cups rolled oats
11⁄2 cups all-purpose flour, sifted before
measuring
1
⁄2 teaspoon baking soda
1
⁄2 teaspoon ground cinnamon
1
⁄2 teaspoon salt
1
⁄4 teaspoon ground nutmeg
1 cup milk chocolate chips
Preheat oven to 350 degrees. Cream
together the shortening and sugar until
light and fluffy. Mix in the bananas and egg
and mix well, scraping down the sides of
the bowl. Mix in the vanilla. In a separate
bowl, combine the flour, rolled oats, baking
soda, cinnamon, salt and nutmeg. Mix until
thoroughly combined.
Add the wet ingredients to the dry ingredients and mix just until combined. This is
a very wet cookie dough. Stir in the chocolate chips.
Using two spoons or an ice cream scoop,
portion cookies out onto two ungreased
cookie sheets, 12 cookies per sheet. Bake
just until golden brown, 20-25 minutes.
After 10 minutes, turn and swap the cookie
sheets on each rack for even baking. Cool
on a wire rack.
Makes 24 large cookies if using a 2-inch
ice cream scoop or 4 dozen if using a 11⁄4inch scoop.
— Edna Long, Abilene
Italian Herb Muffin
2 cups flour
2 tablespoons grated Parmesan cheese
1 tablespoon sugar
1 tablespoon Italian seasoning
Cookies, Breads & Rolls
3 teaspoons baking powder
1 teaspoon salt
1 egg
3
⁄4 cup milk
1
⁄2 cup oil
Combine flour, Parmesan cheese, sugar,
Italian seasoning, baking powder and salt.
In another bowl, whisk egg, milk, oil and
stir into dry ingredients just until moistened. Fill muffin cups three-fourths full.
Bake at 400 degrees for 15-20 minutes.
Serve with 1⁄4 cup margarine and 1⁄2 teaspoon garlic salt mixed together.
— Anna Rothchild, Beloit
Chocolate Chip Cookie
Dough Cookies
1 package chocolate cake mix
1
⁄2 cup vegetable oil
2 eggs
Filling:
1
⁄2 cup butter, softened
1
⁄2 cup brown sugar
1
⁄4 cup sugar
3 tablespoons milk
1 teaspoon vanilla
1 cup flour
1 cup mini-chocolate chips
Mix together cake mix, oil and eggs.
Drop by tablespoonfuls on cookie sheet.
Bake at 350 degrees for 10-12 minutes (do
not overbake; you want them soft).
Prepare filling: Cream butter, brown
sugar and sugar together. Beat in milk and
vanilla. Gradually add flour and then stir
in chocolate chips. Allow cookies to cool.
Spread filling between 2 cookies as a sandwich. Place in a covered container.
— Leah Hewitt, Beloit
Raisin Bread
2 packages yeast
1
⁄2 cup warm water
1 teaspoon sugar
Dissolve yeast in warm water with sugar
and set aside.
Mix:
2 cups lukewarm milk
1
⁄2 cup sugar
1
⁄4 cups brown sugar
1 teaspoon salt
2 eggs
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Sunday, November 4, 2012 ⁄2 cup soft butter
Mix into batter:
Yeast mixture
61⁄2 cup flour
1 cup wheat bran
1 tablespoon cinnamon
2 cups raisins (may use 1 cup raisins and 1
cup dried cranberries)
Knead dough, adding more flour if necessary. Place in a large, greased bowl and let
rise until doubled.
Divide dough and shape into four loaves
and place in greased loaf pans. Let rise and
bake at 350 degrees for 25 to 30 minutes or
until done. Remove from oven and brush
with melted butter.
— Betty L. Rathbun, Ellsworth
1
Sunset Pumpkin Bars
2 cups sugar
3
⁄4 cup vegetable oil
4 eggs
1 15-ounce can pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
3 teaspoons cinnamon
1 teaspoon baking soda
Frosting:
8 ounces cream cheese
1
⁄2 cup butter
2 teaspoons milk
1 teaspoon vanilla
1
⁄2 teaspoon maple flavoring
1 cup powdered sugar
Combine all bar ingredients and mix
well. Pour into greased 9-by-13 pan at 350
degrees for 20-25 minutes.
Frosting: Combine all ingredients and
mix well.
— Marita Millner, Abilene
Gingerbread Coffee Cake
1 cup water
1 cup molasses
1 teaspoon soda
1 cup brown sugar
1
⁄2 cup softened butter
2 eggs, beaten
2 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1
⁄4 teaspoon ginger
15
⁄4 teaspoon clove
Topping:
1
⁄3 cup flour
1
⁄3 cup sugar
1
⁄2 teaspoon cinnamon
1
⁄2 teaspoon ginger
1
⁄2 cup chopped nuts
3 tablespoons butter
Bring water and molasses to a boil. Stir
in baking soda. Let cool.
Beat sugar, butter and eggs in a bowl. In
another bowl, combine flour, baking powder, cinnamon, ginger and cloves. Beat in
flour alternately with molasses half at a
time into butter mixture until well-mixed.
1
Continued on Page 16
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16 Sunday, November 4, 2012 Cookies, Breads & Rolls
from page 15
Pour into prepared 9-by-13 pan.
Topping: Combine first five ingredients,
cut in butter until mixture is coarse. Sprinkle over gingerbread. Bake at 350 degrees
for 40 minutes.
— Jo McCammon, Mankato
Black Tie Cookies
1 cup butter
1 cup dark brown sugar
2 teaspoons vanilla
1
⁄2 teaspoon baking soda
1
⁄4 teaspoon salt
6 ounces semisweet chocolate chips
3
⁄4 cup sugar
3 eggs
1
⁄2 cup cocoa
21⁄4 cups flour
6 ounces white chocolate chips
In a medium bowl, combine flour, cocoa,
baking soda and salt. Set aside.
In separate mixing bowl, cream together
both sugars and butter. Add eggs and
vanilla and beat until smooth. Add flour
mixture along with black and white chocolate chips. Blend until just combined.
Drop by tablespoonfuls onto an
ungreased cookie sheet about 2 inches
apart. Bake 8-10 minutes. Cool slightly
before transferring to a cool, flat surface.
Makes about 4 dozen.
— Margaret Bender, McPherson
Zucchini Bread
3 eggs
2 cups sugar
1 cup oil
3
⁄4 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
3 teaspoons vanilla
2 cups grated zucchini
3 cups flour
1 cup chopped pecans
Cream eggs with sugar. Add other ingredients, mixing well. Divide mixture into 2
9-by-5-inch greased and floured bread loaf
pans. Place in preheated oven and cover
with a foil tent. Bake 1 hour at 350 degrees.
Remove foil tent and bake 5-10 minutes
until toothpick is clean. Cool on rack.
— Robert Balloun, Russell
Oatmeal Cookie Pizza
⁄2 cup butter, softened
⁄4 cup packed brown sugar
1 egg
11⁄2 teaspoons vanilla extract
1 cup flour
1 cup quick cooking oats
1
⁄2 teaspoon baking powder
1
⁄2 teaspoon baking soda
1
⁄4 teaspoon salt
1 12-ounce package M&Ms baking bits,
divided
1
⁄4 cup walnuts
1
⁄4 cup flaked coconut
Cream butter and brown sugar. Beat in
1
3
egg and vanilla. Combine flour, oats, baking powder, soda and salt. Add and mix
well. Stir in M&Ms. Press into a greased 12inch pizza pan. Sprinkle with nuts, coconut
and remaining baking bits.
Bake at 350 degrees for 18-22 minutes.
Cool. Cut into wedges.
Makes 12 servings.
— Norma Gasaway, Ada
Afghan Bread
5 cups flour
2 teaspoons salt
1 package yeast
5 teaspoons vegetable oil
2 cups warm water
Cinnamon
Sugar
Combine flour, salt, yeast, oil and warm
water. Mix and form into ball. Let rise 2
hours. Bake 350 degrees for 30 minutes.
You can sprinkle cinnamon and sugar on
top of the bread before baking.
— Margaret Sporleder, Beloit
Chocolate Waffle Iron Cookies
11⁄2 cups sugar
1 cup margarine
4 eggs
2 cups flour
1
⁄2 cup cocoa
2 teaspoons vanilla
Pinch of salt
Cream together sugar and margarine.
Add eggs and mix well. Add flour, cocoa,
vanilla and salt. Heat waffle iron to
medium-low heat. Drop by teaspoonfuls
and bake. Take off carefully with a sharp
fork. Cookies are especially good when
frosted with chocolate frosting.
— Sherry Montee, Salina
Beer Bread
3 cups self-rising flour
1 can beer, room temperature
4 tablespoons sugar
2 tablespoons melted butter
Mix all ingredients together and put in a
greased loaf pan. Pour melted butter over it
and bake 45-50 minutes in 350-degree oven.
— Sue Shuman, Salina
Chubby Hubby Bars
2 cups all-purpose flour
1 teaspoon baking soda
1
⁄2 teaspoon table salt
3
⁄4 cup unsalted butter (11⁄2 sticks), room
temperature
1 cup packed light brown sugar
1
⁄2 cup granulated white sugar
2 large eggs
1
⁄3 cup chunky peanut butter (optional)
1 tablespoon vanilla extract
11⁄4 cups semisweet chocolate chips, divided
11⁄2 cups chopped pretzels, divided
1
⁄2 cup butterscotch chips
Preheat oven to 350 degrees. Spray a 9by-13 baking pan with nonstick cooking
spray (the kind that has the flour in it). Put
pretzels in a sealable bag and chop them up
(roughly). In medium bowl, combine flour,
baking soda and salt. Stir well with a fork
or a whisk. Using a mixer, beat together
butter, light brown sugar and white sugar
at medium speed until combined and fluffy.
Add in eggs, vanilla and peanut butter. On
low speed, slowly add in your flour mixture
just until it is incorporated into the batter.
Add 1 cup semisweet chocolate chips and
1 cup chopped pretzels. Stir with a spoon;
batter will be very stiff.
Spread batter into baking pan and spread
it out evenly. In small bowl, mix together
remaining toppings, 1⁄2 cup chopped pretzels, 1⁄4 cup chocolate chips and 1⁄2 cup peanut butter chips. Sprinkle mixture over
top of batter. Bake for 30-35 minutes until
golden brown. Cool completely before cutting into squares.
— Amy Wyckoff, Abilene
Sticky Apple-Cinnamon Rolls
61⁄4 to 63⁄4 cups flour
2 packages active dry yeast
2 cups milk
1
⁄4 cup sugar
1
⁄4 cup butter
11⁄2 teaspoon salt
1 egg
1
⁄2 cup packed brown sugar
1
⁄2 cup sugar
1
⁄4 cup flour
1 tablespoon cinnamon
1
⁄2 cup butter
2 cups finely chopped, peeled apples
1 cup chopped pecans
Caramel Syrup:
1
⁄2 cup butter
1 cup brown sugar
1
⁄4 cup corn syrup
In large mixing bowl, combine 21⁄2 cups
of flour and the yeast. Set aside.
In medium saucepan, heat and stir milk,
the 1⁄4 cup white sugar, 1⁄4 cup butter and the
salt just until warm (120-130 degrees) and
butter almost melts. Add milk mixture to
flour mixture. Then add egg. Beat with a
mixer on low for 30 seconds, scraping sides
of the bowl. Beat on high for 3 minutes
using wooden spoon, stir in as much of the
remaining flour as you can. Turn dough on
lightly floured surface. Knead in enough of
remaining flour to make a soft dough that’s
211 W. Iron
785-309-5775
SALINA JOURNAL
smooth and elastic (3-5 minutes).
Shape dough into a ball. Place in greased
bowl, turning once. Cover, let rise in warm
place until doubled (45-60 minutes).
For filling: In small mixing bowl, combine 1⁄2 cup brown sugar, 1⁄2 cup white sugar,
1
⁄4 cup flour and cinnamon. Cut in 1⁄2 cup
butter until mix resembles coarse crumbs.
Punch dough down. Turn dough onto
lightly floured surface. Cover and let rise
for 10 minutes.
Grease and 13-by-9 baking pan; set aside.
Roll dough into 24-by-6-inch rectangle.
Sprinkle with filling, apple and nuts. Roll
up from long side, jelly-roll style. Pinch to
seal edge.
Prepare Caramel Syrup: In saucepan,
melt butter. Stir in packed brown sugar and
corn syrup. Cook and stir until sugar melts.
Remove from heat. Pour into baking pan.
Cut dough into 12 rolls; put in pan. Cover
and let rise until nearly doubled (about 45
minutes).
Bake, uncovered, in a 350-degree oven for
40 minutes. or until lightly browned and
rolls sound hollow when tapped. (Place baking sheet under baking pan to catch drips.)
Invert onto serving plate while warm.
— Cristi Ellexson, Tescott
Cherry Swirl Coffeecake
4 cups baking mix (such as Bisquick)
1
⁄4 cup melted margarine
1
⁄2 cup sugar
1
⁄2 cup milk
3 eggs
1 teaspoon vanilla
1
⁄2 teaspoon almond flavoring
Cherry pie filling (can use apricot or blueberry)
Glaze:
1 cup powdered sugar
1 tablespoon milk
Preheat oven to 350 degrees. Grease jelly
roll or sheet cake pan. Mix together in
large bowl baking mix, melted margarine
sugar, milk, eggs, vanilla and almond flavoring. Spread two-thirds of batter in pan.
Drop spoonfuls of cherry pie filling over
batter. Drop rest of batter over cherries.
Bake 20-25 minutes, till golden. When
cool, drizzle with glaze.
— Dorothy Boyle, Salina
Sunday, November 4, 2012 SALINA JOURNAL
Pecan Bars
1 box yellow cake mix
1
⁄3 cup soft butter
1 egg
1 package English toffee bits
11⁄2 cups chopped pecans
1 can Eagle Brand milk
1 egg
Mix the cake mix with the soft butter and
1 egg. Press into a 9-by-13 pan. Mix 1 egg
and the Eagle Brand milk and pour over
cake mixture. Sprinkle toffee bits and nuts
over all. Bake at 350 for 25-30 minutes. Cut
into squares.
— Caroline Manz, Salina
Blackberry Wine Cake
1 (18.5 ounce) white cake mix
1 ounce package blackberry Jell-O
4 eggs
1
⁄2 cup oil
1 cup blackberry wine
Glaze:
1 cup powdered sugar
1
⁄2 cup blackberry wine
11⁄2 tablespoons melted butter
Mix dry Jell-O with cake mix. Add eggs,
oil and wine and beat at low speed for 2
minutes. Bake at 325 degrees for 1 hour in
oil Bundt pan. Combine glaze ingredients
and bring to boil. Glaze cake while hot and
still in pan. Cool 30 minutes and turn out
of pan. Add remaining glaze.
— Frankie Gotti, Minneapolis
Pecan Pie Bars
Crust:
3 cups flour
1
⁄2 cup sugar
1 cup butter or margarine
1
⁄2 teaspoons salt
Filling:
4 eggs slightly beaten
11⁄2 cups light corn syrup
3 teaspoons butter melted
11⁄2 teaspoons vanilla
21⁄2 cups chopped pecans
Beat flour, butter, sugar and salt until
mixture resembles crumbs. Heavily grease
bottom and sides of 15-by-10 inch baking
pan at least 11⁄2 inches deep. Press mixture
firmly into pan and bake at 350 degrees for
20 minutes or less.
Blend eggs, corn syrup, butter and
vanilla. Stir in chopped pecans and spread
over hot crust. Bake at 350 degrees for 25
minutes or until set. Cool, cut into bars.
Makes 50 bars.
— Kenda Ross, Plainville
Zucchini Chocolate Cake
4 ounces unsweetened chocolate
1
⁄2 cup vegetable oil
2 cups sugar
Candies & Desserts
3 eggs, beaten
1 tablespoon vanilla extract
2 cups sifted unbleached all-purpose flour
1
⁄3 cup cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1
⁄3 cup buttermilk
3 cups coarsely grated zucchini
Preheat the oven to 350 degrees. Melt the
chocolate and oil in a small saucepan over
very low heat.
Cream the butter until light; add the
sugar, eggs and vanilla. Beat well. Add
the melted chocolate and mix well. Sift
together the dry ingredients and stir them
into the batter with the buttermilk. Mix in
the zucchini.
Grease and flour two 9-inch cake pans.
Bake on the middle shelf of the oven for
40 minutes or until a toothpick inserted
into the batter comes out clean. Cool the
cake completely before frosting with cream
cheese frosting.
— Margaret Kuhn, Jamestown
Cinnamon Roll Cake
Cake:
3 cups flour
1
⁄4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
11⁄2 cups milk
2 eggs
2 teaspoons vanilla
1
⁄2 cup butter, melted.
Topping:
1 cup butter, melted
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
Glaze:
5 tablespoons milk
1 teaspoon vanilla
2 cups powdered sugar
Mix all cake ingredients together and
spread in a 9-by-13 greased pan. Mix topping
ingredients and drop on top of cake batter,
then swirl with a knife. Bake at 350 degrees
for 28-32 minutes. Combine glaze ingredients. Drizzle glaze on top of warm cake.
Swirl in circles to look like cinnamon rolls.
— Leah Hewitt, Beloit
Vanilla Rich Chip Dessert
1 package yellow cake mix
1 package (3.5 ounces) instant vanilla pudding
1 cup sour cream
1
⁄2 cup water
1
⁄2 cup oil
4 eggs
1 tablespoon vanilla extract
1 cup mini-chocolate chips
Glaze:
3 tablespoons melted butter
21⁄4 cups powdered sugar
3 tablespoons water
11⁄2 teaspoons vanilla
Beat all ingredients except for the chocolate chips for 2 minutes (on medium). Fold
in chips. Pour into greased and floured
Bundt pan. Bake at 350 degrees for 50 minutes or until toothpick comes out clean.
Mix the glaze ingredients together well.
Let stand for 3 minutes to thicken. Pour or
drizzle over completely cooled cake.
— Cindy Newell, Salina
Sunny Peaches & Cream Pie
Crust:
11⁄4 cups graham cracker crumbs
1
⁄4 cup sugar
6 tablespoons butter, melted
Filling:
4 ounces cream cheese, softened
1
⁄2 cups confectioners’ sugar
1
⁄2 cup frozen whipped topping, thawed
Topping:
1 package (3 ounces) peach gelatin
1 package (3 ounces) cook-and-serve
vanilla pudding mix
11⁄4 cups water
2 cups peeled fresh peaches or canned
17
sliced peaches
In a bowl, mix cracker crumbs and sugar.
Stir in margarine. Press onto bottom and
up sides of an ungreased 9-inch pie plate.
Bake at 375 for 6-8 minutes or until lightly
browned. Let cool on a wire rack.
For filling, in a small bowl, mix cream
cheese and confectioners’ sugar until
blended. Fold in whipped topping. Carefully
Continued on Page 18
Mrs. Claus
Is Making
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And Heading
To Edelaine’s!
�Guittard Chocolate
�Pastry Fillings
�Sugar & Chocolate Sprinkles
�Cake, Cupcake & Candy Boxes
�Cupcake Liners in Fun,
Festive Colors
�Clear, Plastic, Domed
Cupcake Holder
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18 Sunday, November 4, 2012 Candies & Desserts
from page 17
SALINA JOURNAL
Set aside. In a large bowl, cream together
⁄2 cup butter, shortening and white sugar
until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup
coconut, baking powder and flour. Stir until
just combined. Pour batter into the prepared pans. Bake in the preheated oven for
30-35 minutes or until a toothpick inserted
into the center of the cake comes out clean.
Allow to cool.
Frosting: Combine cream cheese, 1⁄2 cup
butter, 1 teaspoon vanilla and confectioners sugar. Beat until light and fluffy. Mix
in a small amount of cream to attain the
desired consistency. Stir in chopped nuts
1
spread over crust; refrigerate until set.
For topping, in a small saucepan, combine gelatin and pudding mix and stir in
water. Bring just to a boil over medium-low
heat, stirring constantly; remove from
heat. Cool 5 minutes.
Arrange peach slices over filling. Spoon
gelatin mixture over peaches. Refrigerate
for 4 hours or until chilled.
— Lisa Thompson, Beloit
Brandied Apples
4 cups tart apples, peeled and sliced
1
⁄4 cup butter
3
⁄4 cup brown sugar
2-3 tablespoons brandy
Mix all ingredients in a 6-by-9-inch pan.
Bake at 350 degrees for 15-30 minutes until
tender.
Cover with foil if rewarming. Wonderful
over vanilla ice cream.
— Pat Weber, Salina
Harvey Wallbanger Cake
1 package orange cake mix
1 package (small) instant vanilla pudding
3
⁄4 cup orange juice
1
⁄2 cup oil
4 eggs
1
⁄4 cup vodka
1
⁄4 cup Galliano
Glaze:
1 cup powdered sugar
1 tablespoon orange juice
1 tablespoon vodka
1 tablespoon Galliano
1 tablespoon white corn syrup
Evenly grease and flour or spray a Bundt
pan. Heat oven to 350 degrees. In a large
bowl, combine all ingredients. Beat on
medium speed for 4 minutes. Pour mixture
into Bundt pan and bake approximately
35-45 minutes. In small bowl, combine all
glaze ingredients and stir until smooth.
Poke holes in cake and drizzle icing over
cake while cake is still warm.
— Rita Hamilton, Salina
Mini Apple Pies
Crust:
3
⁄4 cups all-purpose flour
1
⁄4 cup butter
1 tablespoon sugar
1 teaspoon baking powder
1 egg
2 tablespoons milk
Filling & Topping:
1 large apple
1 teaspoon ground ginger
1 egg, lightly beaten
1-2 tablespoons sugar
Preheat oven to 425 degrees. For the
crust, place the flour in a large bowl. Cut
in the butter using a pastry blender or two
knives until coarse crumbs form. Stir in
the sugar and baking powder.
Combine the egg and milk in a small
bowl; mix well. Add to the flour mixture,
Continued on Page 19
BUCKIN’
BERRY
• Brandied Apples
stirring until a dough forms. Cover and set
aside.
For the filling, peel, core and coarsely
grate the apple. Place in a small bowl. Stir
in the ginger.
Roll the dough into a 16-by-8-inch rectangle on a lightly floured surface. Cut into
eight 4-inch squares. Spoon about 1 tablespoon of the apple mixture onto the center
of each square of dough. Brush the edges
of the dough with the beaten egg. Fold the
corners of the dough toward the middle,
covering the filling. Pinch the edges to seal.
Place the filled squares on an ungreased
baking sheet.
For the topping, brush the tops of the
squares with the remaining egg and
sprinkle with the sugar. Bake until lightly
browned, 8-10 minutes. Cool the pies on
the baking sheet for 1-2 minutes. Serve
warm or transfer to a wire rack to cool
completely.
Yield: 8 servings.
— Ethel Younger, Victoria
White Candy
1 package white almond bark
2 cups Rice Krispies
2 cups dry-roasted peanuts
2 cups peanut butter Cap’n Crunch
2 cups miniature marshmallows
Melt almond bark in microwave using
large bowl. Then add Rice Krispies, roasted
peanuts, peanut butter Cap’n Crunch
cereal and miniature marshmallows. Stir
well. Drop by teaspoonfulls onto wax paper
on cookie sheet. Put in refrigerator or cold
place just to harden. Place in air-tight container.
Note: I make just a half-batch at a time as
it is easier to stir and manage. I use a halfpackage of almond bark and microwave 90
seconds, stir and then heat 45 seconds, stir
and heat another 45 seconds. Times may
All Natural
vary depending on your microwave.
— Sandy Branda, Salina
Incredibly Delicious
Italian Cream Cake
1 cup buttermilk
1 teaspoon baking soda
1
⁄2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
Frosting:
8 ounces cream cheese
1
⁄2 cup butter
1 teaspoon vanilla extract
4 cups confectioners’ sugar
2 tablespoons light cream
1
⁄2 cup chopped walnuts
1 cup sweetened flaked coconut
Preheat oven to 350 degrees. Grease three
9-inch round cake pans. In a small bowl,
dissolve the baking soda in the buttermilk.
Raspberry
Chipotle
Sauce
For a
truly simple
indulgence,
pour over
cream cheese
and enjoy with
crackers.
2012
341 Center St., Salina
785-825-6265
mysalinaflorist.com
Sally Brungardt
KS Lic. 6113468
239 N. Santa Fe, Suite 3
Salina, KS 67401
785-822-7109
[email protected]
SALINA JOURNAL from page 18
and remaining flaked coconut. Spread
between layers and on top and sides of
cooled cake.
— Sandra Norris, Salina
Chocolate Peanut Butter Fudge
6 tablespoons cocoa
5 cups granulated sugar
1 12-ounce can evaporated milk
1 pinch cream of tartar
2 tablespoons white Karo syrup
1 stick butter
2 cups peanut butter
1 teaspoon vanilla extract
In a large pan, mix all ingredients except
peanut butter and vanilla. Bring to a rolling boil for 6 minutes, stirring constantly.
Let cool for 30 minutes without stirring.
Mix in the peanut butter and vanilla. Pour
into a 9-by-13-inch buttered pan. Cool and
cut into squares.
— Teresa Cobb, Cawker City
Quick Peppernuts
11⁄2 cups sugar
1 teaspoon ground cloves
1 cup butter
1 teaspoon ginger
1 egg, beaten
1
⁄2 teaspoon anise flavoring
2 teaspoons soda
2 tablespoons white syrup
1 teaspoon cinnamon
31⁄2 cups flour
Cream butter and sugar till fluffy. Add
egg, syrup and flavoring, beating well. Sift
dry ingredients (spices and flour). Add
half the dry ingredients and mix well. Add
remaining half and knead thoroughly.
Cover tightly and chill overnight to blend.
Roll dough into thin ropes (half-inch
diameter) and slice with sharp knife dipped
in flour into half-inch pieces. Place rolled
side up on greased baking sheet and bake
at 350 degrees for 7-10 minutes.
— Betty Musick, Salina
Cherry Cheese Cupcakes
3 packages (8 ounces each) Philadelphia
cream cheese, softened
1 cup sugar
2 tablespoons amaretto (may substitute 1-2
teaspoons vanilla)
5 eggs
Vanilla wafers
Toasted slivered almonds, chopped
(optional)
Cherry or blueberry pie filling
Foil-lined or regular cupcake papers
Mint sprigs
Topping:
1 cup sour cream
1
⁄2 cup sugar
1 tablespoons amaretto (or 1⁄2 teaspoon
vanilla)
1
⁄4 teaspoon almond extract
Prepare doubled cupcake papers and
place in muffin baking pan, or use foil-
Candies & Desserts
lined cupcake papers and set on a baking
tray. Spray bottoms of papers with Pam
and place a Vanilla Wafer in each, flat side
down and centered. Optional: I sprinkled
finely chopped toasted almonds over
vanilla wafers.
In a large bowl, beat cream cheese, 1 cup
sugar and 2 tablespoons amaretto until
smooth. Add eggs, one at a time, beating
slowly just until incorporated. Over-beating incorporates too much air and the
cupcake will rise, then fall. Spoon into
prepared muffin cups until three-fourths
filled. Bake at 300 degrees for 25-30 minutes
or until a toothpick inserted in the center
comes out clean. Cool for 5 minutes.
In a small bowl, combine sour cream,
sugar and amaretto until smooth. Spoon
onto cupcakes. Return to oven for 6-8 minutes or until set. Cool for 10 minutes, then
remove from pans to wire racks to cool
completely. Store in the refrigerator. Top
with pie filling and a sprig of mint before
serving.
Yields 18 to 22.
— Donna LeSage, Salina
Pumpkin Trifle
3 cups crumbled unfrosted spice cake,
muffins or gingerbread (I make a spice cake
and put it in 2 round pans to bake. I use one
layer for this dessert and the other layer the
grandkids love unfrosted)
21⁄2 cups cold milk
1 can (15 ounces) solid pumpkin in a can
(don’t use the already spiced pumpkin for
pies)
4 packages (3.4 ounces each) instant butterscotch pudding mix
1 teaspoon ground cinnamon
1
⁄4 teaspoon ground nutmeg
1
⁄4 teaspoon ginger
1
⁄4 teaspoon ground allspice
2 cups heavy whipping cream or large container of Cool Whip
Maraschino cherries, optional
Set aside 1⁄4 cup of cake crumbs for topping. Divide remaining crumbs into four
portions; sprinkle one portion into a trifle
bowl or 3-quart serving bowl.
In a large mixing bowl, combine the
milk, pumpkin, pudding mixes and spices;
beat until smooth. Spoon half into the serving bowl. (I add 1⁄4 cup chopped pecans as
my family likes nuts, but this is optional.)
Sprinkle with a second portion of crumbs.
In a small mixing bowl, beat cream until
stiff peaks form; spoon half into serving
bowl. Sprinkle with a third portion of
crumbs. Top with the remaining pumpkin mixture, then remaining portion of
crumbs and whipped cream. Sprinkle the
reserved crumbs around the edge of the
bowl.
Garnish with cherries if desired. Cover
and chill at least 2 hours before serving.
Keep refrigerated.
This dessert is especially good for
Thanksgiving and Christmas. It is a welcome change from pumpkin pie!
— Marcia Emig, Goodland
Sunday, November 4, 2012 19
Tropical Sunshine Cake
1 package (18.25 ounces) yellow cake mix
1 can (12 fluid ounces) evaporated milk
2 large eggs
1 can (20 ounces) crushed pineapple in
juice, drained (juice reserved), divided
1
⁄2 cup chopped almonds
3
⁄4 cup sifted powdered sugar
1 cup flaked coconut, toasted
Whipped cream
Preheat oven to 350 degrees. Grease 13by-9-inch baking pan. Combine cake mix,
evaporated milk and eggs in large mixing
bowl. Beat on low speed for 2 minutes. Stir
in 1 cup pineapple. Pour batter into prepared baking pan.
Sprinkle with almonds.
Bake for 30-35 minutes or until wooden
pick inserted in center comes out clean.
Cool in pan on wire rack for 15 minutes.
Combine sugar and 2 tablespoons
reserved pineapple juice in small bowl;
mix until smooth. Spread over warm cake,
sprinkle with coconut and remaining pineapple.
Cool completely before serving. Top with
whipped cream.
— Florine Sanders, Hays
Pumpkin Pie
1 graham-cracker pie crust
1 can pumpkin
1 can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1
⁄2 teaspoon ground ginger
1
⁄2 teaspoon ground nutmeg
1
⁄2 teaspoon salt
Preheat oven to 425 degrees. In a large
bowl, add pumpkin, sweetened condensed
milk, eggs, spices and salt. Mix with electric mixer until well-blended. Pour into pie
crust.
Bake 15 minutes. Reduce heat to 350
degrees. Bake 35-40 minutes longer.
— Aimee Kroeger, Salina
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Aunt Ina’s Cake
2 cups sugar
2 eggs
1
⁄2 cup shortening or oil
1 cup sour cream
1 teaspoon soda
Pinch of salt
2 teaspoons vanilla
2 cups flour
2 tablespoons cocoa
1 teaspoon baking powder
1 cup boiling water
Sift all cake ingredients together. After
beating all together, add boiling water.
Bake at 350 degrees until done.
Good Maple Frosting:
1
⁄2 cup oleo or butter
1
⁄2 cup cream
1
⁄2 cup brown sugar
Let oleo or butter and cream boil for 4-5
minutes. Add sugar until right consistency.
Perfect for Aunt Ina’s cake.
— Joan Brockway, Salina
2011
Mon. Sat. 9-6, Sun. 12-4
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Salina, KS 67401
20 Sunday, November 4, 2012
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