Bakin cookies and bars is somethin that Lutheran ladies love to do, and the Immanuel Lutheran Dorcas Society has some very special recipes for sweet tooths (sweet teeth?) in their cookbook, Generations of Good Cookin.
This recipe for Old Fashion Cookies is courtesy of Karen Freudenberg.
Ingredients:
1 1/2 c. sugar
1/2 c. oil or Crisco (go for the Crisco!)
2 eggs
1 c. sour cream
1/2 tsp. soda
2 3/4 c. flour
1/2 tsp. bakin powder
1/2 tsp. salt
1/2 c. nuts (what kind? who cares. you decide.)
(Remember, these are OLD FASHION cookies, so no fancy-pants, new-fangled ingredients here!)
Oven temp: 350 degrees OR 400 degrees - take your pick
Pan size: cookie sheet(s), ungreased (I guess...doesn't say whether to grease them or not)
How to:
Mix sugar and oil OR Crisco together until creamy; add eggs and sour cream. Stir together dry ingredients and nuts. Add to creamy mixture and mix until all dry ingredients are moistened. (MOIST!) Chill in bowl for 2 hours. Drop by teaspoon on cookie sheet. May bake at 350 degree oven for 10 to 12 minutes or 400 degree oven for 8 to 10 minutes until very light brown.
Sunday, January 13
Thursday, January 10
Corn N' Broccoli Casserole
This recipe from Janet Pesch has the two staples without which Midwest Cookin could not exist: corn and casserole.
Ingredients:
1 can creamed corn
1 can whole corn (drained)
1 box Chicken In A Biskit crackers (m-m-m-m-MSG!)
1 stick margarine
1 10 oz. package frozen broccoli cuts
Oven temp: 350 degrees
Pan size: 8x8 bakin dish or standard casserole
How To:
Crush crackers and mix with melted margarine. Mix together corn, broccoli (which has been cooked a little) and half of the crumbs. Put in casserole and cover with remaining crumbs. Bake for 1/2 hour.
Ingredients:
1 can creamed corn
1 can whole corn (drained)
1 box Chicken In A Biskit crackers (m-m-m-m-MSG!)
1 stick margarine
1 10 oz. package frozen broccoli cuts
Oven temp: 350 degrees
Pan size: 8x8 bakin dish or standard casserole
How To:
Crush crackers and mix with melted margarine. Mix together corn, broccoli (which has been cooked a little) and half of the crumbs. Put in casserole and cover with remaining crumbs. Bake for 1/2 hour.
Saturday, January 5
Corny Wiener Chowder
The second recipe for today is also courtesy of Mrs. Tairy Greene of Des Moines. Sounds great, Mrs. Greene. For your health!
Ingredients:
1 tbsp. butter or margarine
2 stalks celery, sliced
1 lb. wieners, sliced (uh huh huh huh...I just typed 'wieners')
1/4 tsp. salt
1 c. milk
2 tsp. Worcestershire sauce
16 oz. can creamed corn
10 3/4 oz. can condensed cream of potato soup
How to:
In large saucepan, cook celery in butter/margarine until tender. Add remainin ingredients. Simmer 15-20 minutes or until heated through and flavors are well blended. If desired, garnish with paprika or piniento.
Hot tip from Mrs. Tairy Greene:
Cubed ham, bologna, or SPAM may be subbed for wieners if wieners are scarce.
Ingredients:
1 tbsp. butter or margarine
2 stalks celery, sliced
1 lb. wieners, sliced (uh huh huh huh...I just typed 'wieners')
1/4 tsp. salt
1 c. milk
2 tsp. Worcestershire sauce
16 oz. can creamed corn
10 3/4 oz. can condensed cream of potato soup
How to:
In large saucepan, cook celery in butter/margarine until tender. Add remainin ingredients. Simmer 15-20 minutes or until heated through and flavors are well blended. If desired, garnish with paprika or piniento.
Hot tip from Mrs. Tairy Greene:
Cubed ham, bologna, or SPAM may be subbed for wieners if wieners are scarce.
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