Kruse Cookbook

^Üâáx YtäÉÜ|àx exv|Ñxá

UçM UxÜÇ|xvx ^Üâáx

Kruse Favorite Recipes by Berniece Biesenbach Kruse Edited by Nancy Kruse December, 1997

This cookbook is a cherished collection of Berniece Kruse's favorite home recipes. It includes recipes which were shared by her daughters: Jane Balderas, Nancy Kruse, Barbara Penaloza, Joyce Gaines, Cheri Cobb and Terry Foerster, and her daughters-in-law: Mitzi Kruse, Lana Kruse, Dee Kruse and Cyndy Kruse.

To: _________________________,

Some of you have asked me for my recipes; here are a few. Some are mine, some are hand-medowns and others were given to me by my daughters and daughters-in-law. We hope you enjoy them!

To the great cooks, for those just starting out and for my young grand-daughters who are already practicing to be great cooks, I want to share my 59 years of cooking.

Love,

Remembering 59 years of cooking  Cooking today is so much easier than when we first got married. We had no mixer, refrigerator (not even an ice box). First we had to grow all our own food; meat, eggs, milk and vegetables. And for a change I would go out and shoot a couple of rabbits or squirrels. I would start my day bright and early; I went out to the barn to milk the cow. All the time I was hoping the kids would sleep until I got back. We had to chop wood and gather corn cobs to start a fire. When the corn cobs were burning well, we added wood to the fire. On the farm, we always had a big breakfast; eggs, bacon or ham, pancakes with homemade molasses or jelly and hot cocoa. (We weren't coffee drinkers then.) We butchered our own steers and hogs. And we made sausage to last. We made ham and bacon. I also canned meatballs and chicken. The ham and bacon was smoked for 2-3 weeks. It was then put into a wooden barrel and packed in ice cream salt or rock salt. The sausage was smoked for 2-3 weeks. It was then packed tight in an earth ware crock. To preserve it, we poured melted lard over every layer; with 3-4 inches of lard to cover the last layer. I baked bread every day. It's fun looking back and remembering the good times Daddy and I had working together. Berniece and Alois Kruse

 

           

Contents

 

Introduction Chapter 1

Appetizers/Beverages

Chapter 2

Soups/Sauces

15

Chapter 3

Breads

27

Chapter 4

Main Dishes

45

Chapter 5

Vegetables/Side Dishes

79

Chapter 6

Desserts

95

Chapter 7

Jelly Making

134

Chapter 8

Helpful Hints

129

Index

131

1

Appetizers & Beverages

Appetizers 1       

Mama's Bean Dip 2 lbs. Pinto beans 1 onion (chopped) 1 green pepper (chopped) 1 celery stalk (whole) 2 garlic cloves (whole) 1 t. Mrs. Dash Salt and Pepper to taste

Berniece Kruse •

•

Picante Sauce •

• •

Soak beans overnight. Drain beans and cover with water. Bring to a boil; then simmer for 2 hours. (As beans cook down, add more hot water.) Add onion, green pepper, celery and garlic cloves. Bring to a boil and simmer for 1 more hour or until beans are tender. Cool for several hours or overnight. Place beans in a food processor. Beat on high speed until smooth. Add Picante Sauce (mild or hot) to your taste. Serve with tortilla chips.

Appetizers 2       

Seven Layer Dip Beans (refried) Guacamole sour cream picante (mild) cheese lettuce tomatoes round tortilla chips

Joyce Gaines • •

Salsa Pronto

1 can (14 oz) Del Monte Mexican Style stewed tomatoes ½ cup chopped onion 2 T. chopped fresh cilantro 2 t. lemon juice 1 clove garlic, minced 1/8 t. hot pepper sauce

Layer in the order shown. Circle with round tortilla chips

Cyndy Kruse

•

•

• •

Place tomatoes in blender container. Cover and run on lowest speed 2 seconds to chop tomatoes. Combine onion, cilantro, lemon juice, garlic and pepper sauce. Add additional pepper sauce, if desired. Serve with tortilla chips. Makes 2 cups

Appetizers 3       

Texas Caviar 1 14 oz. can black-eyed peas with jalapenos, drained (jalapenos optional) 1 14 oz. can pinto beans 1 (15 ½ oz.) can white hominy, drained 2 med. Fresh tomatoes, chopped 1 bunch green onions, tops only chopped 2 cloves garlic, minced 1 med. Bell pepper, chopped ½ cup onion, chopped ½ cup fresh parsley, chopped 1 8 oz. bottle Italian Salad Dressing (low fat dressing works well)

Lana Kruse •

•

•

Combine all ingredients EXCEPT dressing. Mix well and then pour the salad dressing over the mixture. Cover and marinate at least 2 hours in refrigerator (can be done the night before). Drain before serving. Serve with tortilla chips.

Appetizers 4       

Guacamole Dip

Nancy Kruse •

2 large ripe avocados 2 T. lime juice ½ cup finely chopped onion ½ cup fresh cilantro leaves (finely chopped) 2 jalapeno peppers (finely chopped) ¾ cup cubed and drained ripe tomato Salt to taste

• •

Stuffed Mushrooms    

   

   

   

   

16 large mushrooms 2 T. chopped onions 2 T. butter 1 cup chunked ham 2 T. bread crumbs 2 T. diced pimento

•

   

Cut avocados in half, remove seeds and scoop out pulp with a spoon. Mash pulp with a fork into a soft puree. Add remaining ingredients, mixing well. Chill. Makes 3 cups.

Joyce Gaines              From the kitchen                   of Anita Young • • •

Remove mushroom stems; chop stems w/onions; sauté until tender. Add ham bread & pimento. Stir & remove from heat. Stuff mushroom. Cover & cook @ 375o for 15 minutes.

Appetizers 5       

Spicy Shrimp Spread

 

 

 

 

 

½ lb. unpeeled medium shrimp 1 ½ cups boiling water ½ cup margarine 1 t. horseradish ¼ t. salt ¼ t. garlic powder Dash of hot pepper sauce Dash of paprika

Nancy Kruse              Changing Thymes Cookbook •

• •

• •

Add shrimp to boiling water and cook for 3 to 5 minutes. Drain and rinse with cold water. Chill. Peel and devein shrimp. Using food processor, fine chop shrimp. Add margarine, horseradish, salt, garlic powder and hot pepper sauce to shrimp in food processor bowl. Process until smooth. Spoon spread into serving dish and sprinkle with paprika. Makes approximately 1 cup.

Appetizers 6        Chicken Egg Rolls    

   

   

   

   

1 chicken, boiled & chopped 1 T of oil ½ onion, chopped 1 bunch of celery, finely chopped ½ cup of water mixed with 1 t. of Corn Starch ¼ t. of Salt 1 lb. of Beans Sprouts 1 egg 30-40 Egg roll covers

   

    • •

• •

•

Joyce Gaines           From the kitchen             of Jade Gonzalez  Fry onions and celery until onion is clear. Add chicken, cornstarch, water and salt. Cook until gravy forms. Add bean sprouts. Cook until bean sprouts turn clear. Drain off excess liquid. Beat egg (combine yolk and white). Place one egg roll cover so it looks like a diamond in front of you. About 1/3 up from the bottom of the cover, place 1 tablespoon of filling on the egg roll and fold like a diaper. Paint remaining flap of egg roll; cover with beaten egg fold and secure. Deep fry.

Appetizers 7        Deviled Eggs 6 eggs 3 T. mayonnaise or salad dressing 1 t. prepared horseradish ½ t. dry mustard ¼ t. pepper 1/8 t. salt Paprika

Berniece Kruse • • • • • • •

Place eggs in saucepan; add enough cold water to come at least 1 inch above eggs. Heat rapidly to boiling; remove from heat. Cover and let stand 22-24 minutes. Cool eggs immediately in cold water to prevent further cooking; peel. Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. Mix in mayonnaise, horseradish, mustard, pepper and salt. Fill whites egg yolk mixture, heaping it lightly. Sprinkle with paprika

Appetizers 8       

Saucy Little Meat Loaves 1 ½ lb. Lean ground beef ¾ cup Quaker Oats 1 ½ t. Salt ¼ cup chopped onions 1 egg beaten ¾ cup milk Topping 1/3 cup catsup 1 T. brown sugar 1 T. prepared mustard

Berniece Kruse Converse 100 Year Cookbook

• • • •

Combine ingredients. Shape into 6 individual loaves in shallow baking pan. Spread topping on each loaf. Bake at 350o for 35 minutes.

Appetizers 9        Pimiento Cheese 1 lb. Cheddar cheese 1 egg boiled (or 2 egg whites) ¼ to ½ cups milk 2 T. Miracle Whip 1 small jar pimientos (chopped) Dash garlic salt

Berniece Kruse's Kitchen • • • •

Easy Cheese Dip 2 (8 oz.) pkgs. Philadelphia Cream Cheese Picante sauce (medium or hot)

Grate cheese or use food processor. Add eggs, ¼ cup milk, Miracle Whip, garlic salt and pimentos; mix well. If needed, add more milk and Miracle Whip. Best if made the day before.

Nancy Kruse • • •

Remove cream cheese from refrigerator 2-3 hours so it will soften. Mix softened cream cheese and 1 cup of Picante sauce. Mix until smooth consistency. Serve as a dip with crackers tortilla chips.

Soups

Soups/Sauces 15 

Chicken Soup 5 cups water 6 or 8 chicken drumsticks (skinned) 1 onion (chopped) 1 green pepper (chopped) 1 cup cabbage (chopped) 2 sticks celery (chopped) 4 carrots (cut in 1" slices) 2 potatoes (peeled, and cut into small chunks) 1 cup shell or egg noodles ½ cup rice ½ t. pepper 1 t. Mrs. Dash 1 t. Chili Powder Salt to taste

Berniece Kruse •

•

•

• •

In a large pot, put water and drumsticks, bring to a boil, then simmer for 2 to 2 ½ hours. Remove chicken from broth. Remove bone and cut chicken into small pieces. Return chicken pieces to broth. Bring to a rolling boil. Add all remaining ingredients and simmer for 15-20 minutes or until vegetables are tender and noodles & rice are done. When ready to serve, you can add ½ cup of corn or peas. Serve with crackers or garlic bread.

Soups/Sauces 16 

       Chicken Egg Noodle Soup 3 chicken breast skinned 8 cups water 1 t. salt ½ t. pepper 3 carrots (sliced) 4 oz. egg noodles

Berniece Kruse • • • • •

In large saucepan, boil chicken in 8 cups water; about 3 hours Remove chicken from water, de-bone and cut into bite-size pieces. Return chicken pieces to broth. Add salt, pepper, carrots and noodles. Bring to a boil; then simmer 15 minutes or until carrots or tender.

Soups/Sauces 17 

Hearty Potato Soup  

 

 

1 cup green onions (white part), thinly sliced 2 T. butter 1 large potato (peeled, diced) 2 cups chicken stock (or 2 chicken bouillon cubes + 2 cups water) Dash white pepper Dash nutmeg Salt to taste 1/8 t. sugar 1 (5 oz) can evaporated milk

Berniece Kruse                             150th Anniversary Cookbook  •

• • • •

Sauté green onions in butter or margarine. Add diced potato, chicken stock, white pepper, nutmeg, salt, sugar. Bring to a boil, turn down heat and simmer until potatoes are soft, about 10 minutes. Blend in a blender until smooth. Add evaporated milk and heat. Can be served cold. Makes one quart. To freeze: after blending, chill, but do not add milk. Add milk when thawed; heat and serve.

Soups/Sauces 18  Corn Custard 1 (16 oz.) can whole kernel corn ½ cup water 2 cups milk 1 T. butter or margarine 3 eggs, well beaten ½ t. salt ¼ t. white pepper 2 T. chopped onion 1 jar (2 oz.) chopped pimiento, drained

Berniece Kruse • • •

• • •

Heat oven to 350º. Heal milk and butter, stirring occasionally, until butter is melted. Mixed all ingredients together and place in ungreased 1 ½ quart casserole. Place casserole in rectangular pan, 13 x 9 x 2 inches, on oven rack. Pour very hot water into pan to depth of 1 inch. Bake about 45 minutes or until custard is firm and knife inserted in center comes out clean. Makes 5 or 6 servings.

Soups/Sauces 19  Corn Soup  

 

 

¾ pound chicken pieces 1 quart water 1 cup whole kernel corn, fresh or canned 1 T. green pepper 1 T. onion 1 T. celery (all finely chopped) 1 t. butter or margarine 1 ½ t. salt ½ t. sugar dash red pepper (cayenne) Egg noodles or rice, if desired

Berniece Kruse                      150th Anniversary Cookbook  • • • •

•

•

Simmer chicken in water until tender. Remove chicken from broth and set aside to cool. Add corn to chicken broth and bring to simmer Meanwhile, sauté green pepper, onion and celery in butter until tender; add to broth. Remove meat from chicken pieces, chop, and add back to broth along with salt, sugar and cayenne pepper. Add ½ cup uncooked egg noodles or 3 Tablespoons uncooked rice, if desired, and cook 10-15 minutes or until tender. Makes 8 servings.

Soups/Sauces 20  Thick & Creamy  Baked Potato Soup 

Nancy Kruse        

½ lb. Bacon, fried crisp 1 cup yellow onion, diced 2/3 cup all-purpose flour 6 cups (three, 15-1/2 oz cans) chicken stock 4 cups baked potatoes (peeled, diced) 2 cups milk or skim milk ¼ cup parsley, chopped 1 t. garlic powder 1 t. salt 1 ½ t. dried basil 1 ½ t. red pepper sauce 1 ½ ground black pepper ½ to 1 cup sharp cheddar cheese (grated) ¼ cup green onions, diced (white part only)

•

Serve when cheese melts smoothly. Makes 3 quarts or 12 (1 cup) servings.

•

•

•

• •

With kitchen shears or knife, cut bacon into ½" bits; fry in large kettle. Remove bacon and reserve. Discard ½ of drippings. Sauté onions in remaining bacon drippings over medium-high heat until transparent, about 5 minutes. Add flour, stirring to prevent lumps; cook 3 to 5 minutes, or until mixture just begins to turn golden. Add chicken stock gradually, whisking to prevent lumps, and cook until liquid thickens Reduce heat to simmer and add potatoes, milk, chopped bacon, parsley, garlic, salt, sugar, basil, red pepper sauce, black pepper. Simmer about 15 minutes (do not allow to boil).

Soups/Sauces 21  Old­Fashioned             Split Pea Soup            1 cup split peas 1 ham bone or ½ cup cubed ham (with excess fat removed) 1 carrot, grated 2 medium onions, minced 1 potato, grated ¼ cup diced celery ¼ cup finely chopped green pepper salt and pepper to taste

Berniece Kruse

• •

• • •

Cover split peas with 6 cups boiling water, let soak for 1 hour. Add ham bone, carrot, onion, potato, celery, green pepper. Simmer 30 to 40 minutes or until peas are tender. Season with salt and pepper. Add water if needed; simmer 5-10 minutes longer. Pour into soup bowls; garnish with diced ham. Makes 4 servings.

Soups/Sauces 22 

 

Basic White Sauce   

 

 

 

•

1 cup milk 2 T. flour ½ t. salt Dash pepper (white is preferred) 2 T. melted butter, margarine or oil

• •

Basic Brown Sauce  

 

 

 

 

3 T. butter, margarine or oil ¼ cup flour 1 can (10 ½ oz) condensed beef broth 2/3 cup water Note: Beef bouillon cubes and water may be substituted for canned beef broth.

Berniece Kruse          150th Anniversary Cookbook

 

 

Add all ingredients except butter in blender. Blend until smooth. Turn into saucepan, add melted butter. Cook, stirring until thickened. Makes 1 cup

Berniece Kruse           150th Anniversary Cookbook

Soups/Sauces 23 

Tartar Sauce  

 

 

 

 

 

  •

1 quart Mayonnaise 1 ½ cup pickle relish ¼ cup chopped parsley ½ cup chopped onion

Cream Gravy  

 

 

 

 

Mix all ingredients well and keep refrigerated.

Nancy Kruse     Texas Highways Cookbook

 

2 T. pan drippings (or butter) 2 T. flour 2 cups whole milk or Half & Half Salt & Pepper to taste

Berniece Kruse            by Ann Scheel 

•

• •

• • •

Into approximately 2 tablespoons of pan drippings (or butter) add 2 level tablespoons of flour. Let is simmer over low heat 3 or 4 minutes with browning. Heat 2 cups of whole milk or half & half and add to flour. Stir with a small whisk to prevent lumping. Continue stirring over heat until it thickens. Season to taste with salt and pepper. Add extra cream for thinner textures.

Soups/Sauces 24  Basic Cheese Sauce 1 cup whipping cream ¾ cup (3 oz.) shredded cheddar or gruyere cheese 1 T. dry white wine or vermouth (optional) Dash of garlic powder Dash of white pepper

Joyce Gaines • •

•

•

Monterey Jack Sauce

¾ cup whipping cream 2 T. beer or dry white wine ¾ cup (3 oz) shredded Monterey Jack cheese (with or without jalapeno peppers) Dash of red pepper (optional)

Pour cream into a 4-cup glass measure. Microwave uncovered at high power 6-8 minutes. Turn off power every 2 minutes; allow bubbles to subside in glass measure to check level of reduced cream. Cream should reach a level between ½ cup plus 2 tablespoons and ¾ cup. Stir in remaining ingredients. Let stand 5 minutes, stirring occasionally until smooth.

Joyce Gaines

• • •

Combine cream and beer in a 4cup glass measure. Microwave, uncovered, at high power 6-8 minutes Continue the same as the basic cheese sauce above.

Soups/Sauces 25 

Basic Pinto Beans 2 lbs. Pinto beans 1 onion (chopped) 1 green pepper (chopped) 1 celery stalks (whole) 2 garlic cloves (whole) 1 teaspoon Mrs. Dash Salt and Pepper to taste

Berniece Kruse • • • •

Barbecue Beans Basic Pinto Bean recipe 2 lbs. Round steak or 2 lbs. Turkey sausage 1 cup Barbecue Sauce

Soak beans overnight. Drain beans and cover with water. Bring to a boil; then simmer for 2 hours. (As beans cook down, add more hot water.) Add onion, green pepper, celery and garlic cloves. Add seasonings to taste. Bring to a boil and simmer for 1 more hour or until beans are tender.

Berniece Kruse •

•

Bake steak for 1 hour. Chop into bite size chunks; add to beans. Add barbecue sauce Bring to boil; then simmer about 30 minutes.

Soups/Sauces 26  Chili Beans Basic Pinto Bean recipe 2 lbs. Round steak 1 cup Gebharts Chili Powder 1 can tomato sauce or paste

Berniece Kruse •

•

Bake steak for 1 hour. Chop into bite size chunks. Add all ingredients to basic beans. Bring to boil; then simmer about 30-45 minutes.

Breads

Breads 27  White Bread 7 cups flour 5 T. Sugar 1 t. salt 2 T. Shortening (or oil) 2 pkgs. Active dry yeast 2 cups warm water

Berniece Kruse's Kitchen • Dissolve the yeast in ½ cup of warm water. • In a large bowl put 2 cups warm water, sugar, salt, shortening (or oil) and the dissolved yeast. Blend well. • Add 3 cups of flour and beat well. Gradually add more flour (a cup at a time) to form a smooth soft dough. • Knead dough on a lightly floured surface until it is elastic 6-8 minutes. • Place in an oiled bowl, turn once. Cover and let rise until double - about 1 hour. Punch down risen dough. • Divide and shape into 2 loaves and place in bread pans. Let rise till double - about 1 hour. • Bake at 400o for 35-40 minutes. Remove from pan & let cool on wire rack.

Breads 28  Honey­Whole Wheat Bread 3 cups stone-ground whole wheat or graham flour ¼ cup wheat germ ½ cup wheat bran 1 t. salt 2 pkgs. active dry yeast 2 ¼ cups very warm water (120o to 130o) 1/3 cup honey ¼ cup oil (or shortening) 3 to 4 cups all-purpose flour

•

•

*********************** •

•

Place loaf, seam side down, in pan; brush with butter. Sprinkle with whole wheat flour. Let rise 35 to 50 minutes or until double. Bake at 375o 40-45 minutes or until loaves are deep golden brown. Remove from pans; let cool on wire rack.

•

•

Nancy Kruse Mix whole wheat flour, salt and yeast in large bowl. Add water, honey and oil. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping frequently. Stir in enough of the all-purpose flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. (If using an electric bread mixer; knead bread on speed 2 for 6-8 minutes) Place in greased bowl; turn greased side up. Cover and let rise in warm 40 to 60 minutes or until double Grease 2 loaf pans. Punch down dough; divide into halves. Flatten each half with hands or rolling pin into rectangle (18 x 9 "). Fold crosswise into thirds, overlapping the two sides. Roll up tightly beginning at open end.

Breads 29  Whole Wheat Biscuit Mix 6 cups all-purpose flour 4 cups whole wheat flour 1/3 cup baking powder ¼ cup sugar 2 t. salt 2 cups shortening (or oil)

Berniece Kruse •

•

•

In an extra large bowl stir together flours, baking powder, sugar and salt. Cut in shortening till mixture resembles coarse crumbs. Store in airtight container. To use, bring mix to room temperature if frozen. Spoon mix lightly into a measuring cup; level off with a spatula. Continue as directed below. Basic Biscuits: Stir together 1 cup Whole Wheat Biscuit Mix and ¼ cup milk just till dough clings together. On a floured surface, knead dough gently 10 to 12 strokes. Roll to ½ inch thickness. Cut with a 2 ½ inch biscuit cutter. Place on an ungreased baking sheet. Bake in a 450o oven 8 to 10 minutes or till biscuits are golden brown. Makes 4 biscuits

Breads 30  Butter flake Biscuits  

 

 

 

 

 

Berniece Kruse                    150th Anniversary Cookbook

2 cups all-purpose flour 1 T. baking powder ¾ t. salt 1 T. sugar ½ cup (1 stick) plus 2 T. butter 2 eggs (well beaten) 1/3 cup cold milk

•

• • •

•

•

Combine dry ingredients; cut butter or margarine into mixture with pastry blender. Mix well beaten eggs and milk add to mixture and mix lightly with fork. Shape dough into ball and turn out on lightly floured surface. With rolling pin, lightly roll dough into rectangle about ½ inch thick. Fold dough in thirds and roll into oblong two more times. With dough ½ inch thick, cut into 2-inch diameter biscuits. Bake on ungreased baking sheet in preheated 475o oven until biscuits are puffed and golden brown. Makes 12-16 biscuits.

Breads 31 

Bran Muffins 1 cup whole wheat pastry flour 3 t. baking powder ½ t. salt 1 cup El Molino Bran Flakes 1 egg 3 T. molasses 3 T. oil 1 cup milk

Barbara Penaloza • • • • • •

Heat oven to 425o. Sift flour, baking powder and salt together. Add bran flakes. Beat eggs; add molasses, oil and milk. Add dry ingredients and mix only enough to moisten flour. Fill oiled muffin pans 2/3 full. Bake for 15 minutes or until done. Makes 8 medium muffins. For variations, 1 cup of raisins of chopped dates may be added.

Breads 32            Parkerhouse Rolls  

 

 

 

Berniece Kruse                   150th Anniversary Cookbook 

 

1 package dry yeast 1 ½ cups milk, scalded and cooled 1/3 cup sugar 2 eggs, beaten 1 ¼ t. salt 4 cups flour (divided use) 1/3 cup shortening (melted) *********************

•

• • •

• •

• •

Place close together on greased pan and let rise about 15 minutes. Bake in preheated 425o oven for 1520 minutes. Makes about 3 dozen delicious hot rolls.

•

Dissolve yeast in lukewarm milk and stir well; add sugar, beaten eggs, salt and half the flour. Combine well and add melted shortening. Beat and add balance of flour or enough to make stiff dough. Turn dough out on floured surface; knead into a smooth dough, about 8 minutes. Transfer to large greased bowl and cover with plastic wrap or cloth; let rise in warm place until doubled in bulk, about 1 hour. Turn dough out on floured surface, roll out ¼ inch thick and brush lightly with melted butter. Cut with biscuit cutter, dip handle of knife in flour & make a deep crease in center of each; fold one half over onto the other half of each roll.

Breads 33 

Cottage Cheese Rolls Dough: 1 pkg. dry yeast ¼ cup warm water (110-115o) 2 ½ cups flour ¼ cup sugar 1 t. salt ½ cup margarine 1 egg, lightly beaten 1 cup cottage cheese Filling: 3 T. butter, melted ¾ cup packed brown sugar ½ t. vanilla ½ t. almond extract ½ t. cinnamon ½ cup chopped nuts

Berniece Kruse •

•

•

•

•

•

In a small bowl or measuring cup, dissolve yeast in warm water and set aside. In a medium bowl, combine flour, sugar and salt. Cut in margarine until wellcombined. Add egg, cottage cheese and yeast mixture and mix well. Roll dough out on floured board to a 14-inch square, adding a little more flour if too sticky. Combine filling ingred. in a small bowl and spread over dough. Roll up dough and cut into ½ inch slices. Placed on greased baking sheet, cover with plastic wrap and allow to rise in a warm place until about doubled in bulk (about an hour) Preheat oven to 350o. Bake rolls for 25 minutes. Serve warm.

Breads 34             Lower­Fat            Cottage Cheese Rolls

                                      Berniece Kruse

Dough: 1 pkg. dry yeast 1/3 cup warm water (110-115o) 2 ½ cups flour ¼ cup sugar ½ t. salt ¼ cup butter ½ egg substitute, at room temperature 1 cup & 2 T. nonfat cottage cheese Filling: 2 T. butter, melted ½ cup packed brown sugar ½ t. vanilla ½ t. almond extract ½ t. cinnamon ¼ cup chopped nuts

•

•

•

•

•

•

To make dough, In a small bowl or measuring cup, dissolve yeast in warm water and set aside. In a medium bowl, combine flour, sugar and salt. Cut in butter until wellcombined. Add egg substitute, cottage cheese and yeast mixture and mix well. Roll dough out on floured board to a 14" square, adding a little more flour if too sticky. Combine filling ingredients in a small bowl and spread over dough. Roll up dough and cut into ½" slices. Placed on greased baking sheet, cover with plastic wrap and allow to rise in a warm place until about doubled in bulk (about an hour) Preheat oven to 350o. Bake rolls for 25 minutes. Serve warm.

Breads 35  Prize­Winning Hushpuppies  

 

 

 

 

 

¼ cup flour ¾ cup corn meal 4 t. baking powder 1 t. sugar ½ t. each: garlic powder, ground coriander, Creole seasoning or chili powder ¼ t. red pepper (cayenne) 1 t. each: chopped parsley, green onion, pimiento 1 t. each: chopped boiled shrimp, lump crabmeat, fresh cooked crayfish tails (as available) 1 egg ½ cup milk

Nancy Kruse             150th Anniversary Cookbook  •

•

• • •

Stir all ingredients in bowl, adding enough milk to moisten batter (use additional 2-3 Tablespoons milk as needed to moisten). Place in pastry bag fitted with a large star-shaped tip; swirl batter into 365o cooking oil. Turn hushpuppies once and cook until golden color. Remove, drain, salt to taste. Makes 12 large hushpuppies.

Breads 36  Bacon Corn Bread                 

  

 

 

1 ½ cups yellow cornmeal ½ cup all-purpose flour ¼ cup shortening or oil 1 ½ cups buttermilk 2 t. baking powder 1 t. sugar ½ t. sugar ½ t. salt ½ t. baking soda 4 slices crisp bacon, crumbled (bacon optional) 2 eggs

Nancy Kruse          Old Fashioned Cookbook 

       • • • • •

Heat oven to 450o. Grease square pan, 8x8x2 inches. Mix all ingredients; beat vigorously 30 seconds. Pour into pan. Bake 25-30 minutes or until golden brown. Serve warm Note: This cornbread is delicious without the bacon.

Breads 37  Dumplings 1 ½ cups flour 2 t. baking powder ¼ t. salt ½ cup milk 3 T. cooking oil 1 egg

Berniece Kruse • • •

•

•

Measure flour, baking powder and salt; mix well. Stir in milk and slightly beaten egg. Mix well. Drop by spoonfuls onto the top of your favorite broth (My favorite is pinto beans & dumplings. But you can also add to chicken or beef stew.) Don't drop directly into the liquid. Cook uncovered 10 minutes. Cover and simmer 10 minutes longer or until dumplings are fluffy. Makes about 12 dumplings.

Breads 38  Raisin Stuffing

Berniece Kruse

(This recipe was brought to Texas by either the  Biesenbach's in 1850 or the Matfield's in 1845.) 

Turkey neck, liver, gizzard & heart 1 t. Salt ¼ t. Pepper ¼ Onion ¼ Green Pepper ½ stick Celery 2 quarts water

• • •

Stuffing for an 18-lb. turkey. Boil in large sauce pan for 2 hours. Cool. Remove and discard onion, celery and green pepper. Chop meat into small pieces. Keep the broth *******************

******************* 1 large bag unseasoned bread crumbs 1 cup dark raisins 1 egg slightly beaten chopped meat

• • •

In a large bowl, mix all ingredients. Slowly add broth to moisten bread crumb mixture. Save remaining broth for gravy.

Breads 39 

Sopapillas    

   

   

   

   

1 cup all-purpose flour ½ t. salt 1 t. baking powder 1 T. sugar ½ T. shortening 5 T. milk Oil for frying

Nancy Kruse                       Imperial Sugar's             150th Anniversary Cookbook 

    •

•

• •

• • •

Combine flour, salt, baking powder, sugar. Cut in shortening and add milk to make dough just firm enough to roll. Cover bowl and let dough stand 30 to 60 minutes. Roll dough ¼ inch thick on lightly floured board; cut in diamond shapes. Heat 1 inch of oil to 375o. Add a few pieces at a time, turning at once so they will puff evenly, then turn again to brown on both sides. Drain on paper towels and keep hot in warm oven. Serve with butter and honey thinned with a little water. Makes about one dozen.

Note: Roll dough very thin and fry in very hot oil a few at a time for very puffy sopapillas.

Breads 40 

Grandma's Gingerbread  

 

 

 

 

½ cup (1 stick) butter or margarine ½ cup sugar 1 egg, well beaten 1 cup molasses 2 ½ cup flour ½ t. salt 1 t. ground cloves 1 t. ground ginger 1 t. cinnamon 1 ½ t. baking soda 1 cup hot water

 

  • • • • •

Berniece Kruse  150th Anniversary Cookbook  Cream butter and sugar; add egg and molasses, mixing well. Combine dry ingredients and add to first mixture; add hot water and stir until smooth. Pour into lightly greased and floured 9-inch square pan. Bake in preheated oven at 350o for 35 to 40 minutes. Makes 9 servings.

Breads 41 

   

Pumpkin Bread    

   

   

   

   

2 eggs 1/3 cup shortening 1 1/3 cup sugar 1 cup pumpkin 1/3 cup water 1 1/3 cup flour ½ t cinnamon ½ t cloves 1 t. baking soda ¼ t baking powder ¾ t salt 1/3 cup walnuts or pecans

    •

• •

Joyce Gaines        From the Kitchen of                  Karen Tamayo  Preheat oven to 350o. Mix ingredients in a large bowl. Pour into a buttered and floured bread pan. Bake for 35-40 minutes. Hint: I usually double the recipe and use 1 can of pumpkin, which makes 2 large loaves or 4 small ones.

Breads 42 

Gingerbread 2 ¼ cup flour 1/3 cup sugar 1 cup dark molasses ¾ cup hot water ½ shortening 1 egg 1 t. baking soda 1 t. ginger 1 t. cinnamon ¾ t. salt

Terry Foerster  •

• •

Heat oven to 325o. Grease and flour square 9x9x2". Measure all ingredients into large mixer bowl. Blend ½ minute on low speed. Scraping bowl constantly. Beat 3 minutes medium speed, scraping occasionally. Pour into pan. Bake 50 minutes or until wooden pick inserted in the center comes out clean. Serve warm and if desired with whipped cream or applesauce.

Breads 43 

Old­Fashioned Buttermilk Pancakes

 

 

   

 

1 ¼ cups allpurpose flour 1 T. sugar 2 t. baking powder ½ t. salt ½ t. baking soda 1 beaten egg 1 ¼ cups buttermilk (or 1 ¼ cups milk plus 4 t. lemon juice) 2 T. margarine, melted

Berniece Kruse Imperial Sugar's  th           150  Anniversary Cookbook 

  • •

•

• •

Combine flour, sugar, baking powder, salt, baking soda in a mixing bowl. In another bowl, combine beaten egg, milk, margarine; add to dry ingredients. Stir until barely mixed. Heat lightly greased griddle or skillet. Using ¼ cup batter for each pancake, drop onto hot, greased griddle baking until top of pancake is covered with tiny bubbles. Turn and bake until lightly browned on underside. Makes 12 pancakes

Breads 44  Christmas Morning Rolls pkg. (24) frozen dinner rolls (not cloverleaf) 1 small box (3 ¾ oz.) butterscotch pudding (not instant) ½ cup butter ¾ cup brown sugar ¾ cup cinnamon ½ cup chopped nuts, optional

Mitzi Kruse • • • • • •

Arrange frozen rolls in greased Bundt pan. Sprinkle dry pudding mix over rolls. Cook butter, brown sugar, and cinnamon to a boil. Pour over rolls. Sprinkle with nuts Cover tightly with foil and let sit on the counter overnight. Bake at 350o for 25-30 minutes. Let stand 5 minutes. Turn out carefully on platter.

Main Dishes

Main Dishes 45   

Beef Stew 2 lbs. Beef chuck (Cut in 1 ½ in. Cube) 1 t. Worcestershire sauce 1 clove garlic 1 med. Onion sliced 1 or 2 bay leaf 1 T. salt 1 t. sugar ½ t. paprika ¼ t. pepper Dash of all-spice or cloves 6 carrots pared & quartered 4 potatoes 1 lb. small white onions gravy

Joyce Gaines •

• •

In Dutch oven brown beef in 2 ½ tablespoons hot shortening turning often: add 2 cups hot water & next 9 ingredients; cover & simmer for 1 ½ hours. Stirring occasionally. Remove bay leaf & garlic. Add vegetables; cover & cook 30-45 min. Or until vegetables are tender. Gravy - skim most of fat from liquid, measure 1 ¾ cups of liquid, combine ¼ cups water, 2 tablespoons flour till smooth. Stir slowly into hot liquid. Cook & stir till bubbly. Cook & stir 3 minutes

Main Dishes 46   

My Meatloaf Recipe  1 ½ lbs. Lean hamburger meat 1 cup oatmeal or oatmeal flour 2 egg white ½ onion (chopped) ½ green pepper (chopped) 2 cloves of garlic (minced) 2 stalks celery (chopped) 1 t. Mrs. Dash Salt and Pepper to taste 1 t. prepared mustard 2 T. tomato sauce

Berniece Kruse • • •

Mix all ingredients together. Place into a 9 x 13 " baking dish. Pour remaining tomato sauce over top and spread ½ cup grated cheese Bake in 350o oven for 45 minutes.

Main Dishes 47    Texas Meat Loaf  

 

 

 

 

2 lbs. Ground beef ¾ cup milk 1 ½ cups soft bread crumbs 2 T. salt ¼ t. Pepper 1 medium carrot (grated) 1 small onion (diced) 2 eggs (beaten) ¼ cup catsup 2 T. prepared mustard 1 t. brown sugar

Mrs. J. C. Hagelgans          Converse 100 Year Cookbook 

  • • • • • • •

Pour milk over bread crumbs. Mix ground beef, salt, pepper, carrots, onion and eggs; mix thoroughly. Pack in 5 x 9" bread loaf pan or shape into a loaf. Mix catsup, brown sugar and mustard together. Spread catsup mixture on meatloaf. Bake in 300o for 1 ½ to 1 ¾ hours. Top with green pepper rings, if desired. Serves 8.

Main Dishes 48    Hamburger Over Noodles  

 

 

 

 

½ cup minced onion 3 T. butter or margarine 1 lb. ground beef 1 clove garlic, minced 2 T. flour 1 t. salt ¼ t. pepper ¼ t. paprika 1 (10 oz.) condensed cream of mushroom soup ½ cup milk parsley, chives, or fresh dill chopped, for sprinkling 8 oz. wide noodles, cooked to directions

 

        •

• • •

Berniece Kruse  Cook It Light Cookbook 

Sauté onion in butter until golden. Stir in beef and sauté 5 -10 minutes. Drain, if necessary. Stir in garlic, flour, salt pepper and paprika. Sauté 5 minutes more. Stir in soup and milk. Simmer, uncovered, for 10 minutes. Sprinkle with chopped parsley, chives or dill, as desired. Serve over noodles.

Main Dishes 49    Fajitas  

 

 

 

 

2 ¼ pounds skirt steak, ¼ inch thick 1 T. garlic salt juice of 5 limes ¼ cup vegetable oil steamed flour tortillas picante sauce

 

        • • •

• • •

Berniece Kruse     Texas Highways Cookbook

Pound steak to 1/8 inch thickness. Sprinkle both sides with garlic salt and lime juice. Cover and refrigerate overnight. Drain well; discard marinade. Place steak on grill and cook over medium heat 8-10 minutes per side, occasionally brushing with oil. Remove from grill and cut into thin slices. Place meat on flour tortillas. Sprinkle with picante sauce. Wrap tortillas. Serves 6-8.

Main Dishes 50   

Tender & Tasty Roast 3-4 lb. Roast 1 to 2 cans Cream of Mushroom Soup ½ can milk (or water) to each can of soup Garlic Powder Sage Thyme Pepper (You can steam carrots and potatoes separately and add to the roast during the last 30 minutes of cooking.)

      Lana Kruse •

•

•

•

•

Pierce one side of roast. Brown roast at high temperature on both sides until very dark. Lay a large sheet of extra heavy duty foil in a large shallow baking pan. Pepper and garlic the down side of roast. Place the pierced side of the roast facing up. Coat the pierced side generously with sage and thyme. Criss-cross (lengthwise and widthwise under the roast) the pan with 2 long pieces of foil. Wrap the roast tightly with both pieces of foil. Put approx. 1½ inches of water in the pan, but not inside the foil. Check pan periodically to make sure there is water in the pan. Bake at 250o (1 hour for each pound of meat). One hour before meat is done, drain off grease and pour soup/milk mixture over meat. Bake for 1 more hour. Meat should be extremely tender and delicious.

Main Dishes 51    Hungarian Goulash  

 

 

 

 

¼ cup shortening 2 lb. Beef chuck or round (cut into 1 in cubes) 1 cup sliced onion 1 small. Clove garlic (minced) ¾ cup catsup 2 T. Worcestershire sauce 1 t. brown sugar 2 t. salt 2 t. paprika ½ t. dry mustard dash cayenne red pepper 1 ½ cup water 2 T. flour ¼ cup water 3 cups hot cooked egg noodles

Barbara Penaloza      Betty Crocker Cookbook

  •

• • •

Brown beef in shortening. Add onion, garlic, catsup Worcestershire sauce brown sugar, seasoning & 1 ½ cup water. Bring to boil. Cook on low heat about 1 ½ to 2 hours. Mix flour and ¼ cup water till lumps are gone. Mix into meat sauce to make gravy. Serve over cooked egg noodles.

Main Dishes 52    Beef n Bean Barbecue     Bake  1 lb. Ground beef 16 oz. Can pork & beans ½ cup Kraft Barbecue Sauce ½ chopped onions 1 t. salt Velveeta Pasteurized Processed Cheese Spread 8 oz. Can Pillsbury Refrig. Buttermilk or Country Style Biscuits

                         Terry Foerster 

• • • • • • •

Heat oven to 375o. Brown meat, drain. Add pork & beans, barbecue sauce, onion and salt; simmer 5 minutes. Stir in ¼ lb. Velveeta cubes. Pour into a 11 ¾ x 7 ½ inch baking dish. Cut biscuits in half, forming half circle. Place cut side down, around edge of casserole dish. Bake at 375o for 20 minutes. Top with additional Velveeta slices; return to oven until Velveeta melts. 6 Servings.

Main Dishes 53    To Stretch Ground Beef  1 lb. Ground lean hamburger 8 oz. spaghetti or other noodles 2 - 8 oz. cans tomato sauce salt and pepper to taste 2 - 8 oz. water 1 - 8 oz. can of corn

Berniece Kruse •

Brown hamburger meat and add tomato sauce, salt, pepper and water. • Bring to a rolling boil • Add noodles and bring to a boil • Simmer 10 minutes Add corn. Simmer 5 minutes.

Hominy & Chili 1 - 16 oz. can of hominy 1 - 16 oz. can of chili 1 - 8 oz. can of tomato sauce

Berniece Kruse • • •

Mix hominy and chili in a large saucepan and simmer for 15 minutes. Add tomato sauce. Simmer for 5 minutes Serve with buttered rice. Use recipe on Comet Rice box and salt to taste. Add about 1 tablespoon of margarine.

Main Dishes 54   

One Dish Chicken     & Rice Bake   

 

1 can Campbell's Cream of Mushroom Soup 1 cup water ¾ cup uncooked white rice ¼ t. paprika ¼ t. pepper 4 skinless, boneless chicken breast halves

  • • • •

 

In 2-qt. shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375o for 45 minutes or until chicken and rice are done. Serves 4.

Chicken Mozzarella 1 T. vegetable oil 2 t. grated Parmesan Cheese 2/3 cup Bisquick 2 t. Italian Seasoning 1 t. Paprika ¼ t. Pepper 6 large chicken breasts 2/3 cup chili sauce ¾ cup mozzarella cheese, shredded

 

Berniece Kruse  

Cheri Cobb • •

• •

•

Brush bottom of rectangular pan with oil. Mix Parmesan Cheese, Bisquick, Italian Seasoning, Paprika, Pepper, coat chicken, and arrange skin sides down. Bake 45 minutes. Turn chicken; divide chili sauce among breast halves. Sprinkle with Mozzarella cheese. Bake until melted about 5 minutes longer. Sprinkle with snipped parsley if desired.

Main Dishes 55    Breast of Chicken           On Rice  1 can condensed cream of mushroom soup 1 soup can milk ¾ cup uncooked regular rice 1 can mushroom stems and pieces 1 envelope dry onion soup mix 2 chicken breasts (split in half)

Terry Foerster

• • •

•

Heat oven to 350o. Blend soup and mix; reserve 1 cup of the mixture. Stir together remaining mixture, the rice, mushrooms with liquid and half the onion soup mix. Pour into ungreased baking dish. Arrange Chicken breasts on rice mixture. Pour reserved soup mixture over chicken and sprinkle with remaining onion soup mix. Cover, Bake one hour. Uncover and bake 15 minutes longer.

Main Dishes 56    Chicken Breasts with       Sherried Mushrooms 

Janie Balderas

1 (10 ½ oz.) can low-sodium chicken broth, undiluted 2 T. flour ½ t. salt ¼ t. pepper 4 (4-oz.) skinned, boned chicken breast halves Vegetable cooking spray 1 T. reduced-calorie margarine, melted 2 cups sliced fresh mushroom 2 T. minced shallots ¼ cup dry sherry, divided 1 ½ T. cornstarch 1 T. chopped fresh parsley

•

****************************

•

•

Return chicken to skillet; cover, reduce heat, and simmer 10 minutes or until tender. Transfer chicken to a serving platter; top evenly with mushroom mixture.

•

•

Place broth in a small saucepan. Bring to a boil; cook 5 minutes or until reduced to 1 cup. Set aside. Combine flour, salt & pepper; sprinkle over chicken. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 5 min. on each side. Remove chicken from skillet & set aside. Wipe drippings from skillet. Coat skillet with cooking spray; add margarine. Place over medhigh heat until margarine melts. Add mushrooms & shallots; sauté until tender. Combine 1 tablespoon sherry & cornstarch; stir will, & set aside. Add remaining 3 tablespoon of sherry & broth to skillet. Bring to a boil; cook until sauce is reduced to ¾ cup. Add cornstarch mixture; cook & stir about 1 min. until mixture is thickened.

Main Dishes 57    Chicken Casserole Deluxe  1 pkg. Noodles Romanoff 1 can condensed cream of mushroom soup 2 cups cut-up cooked chicken 1 pkg. Frozen chopped broccoli, thawed & drained ½ cup ripe olives, cut into wedges

Terry Foerster

•

• •

Chicken Catalina

Chicken Breasts (no skin) Lipton onion soup 1 can whole cranberries Catalina or Russian Dressing

Heat oven to 350. Prepare noodles as directed on package except use ¾ cup milk; stir in soup, chicken, broccoli and olives. Pour into ungreased 2quart casserole dish. Cover, bake 25-30 minutes, or until broccoli is tender.

Barbara Penaloza

• •

Mix last 3 ingredients. Pour over chicken. Bake 30 minutes covered. 20 minutes uncovered.

Main Dishes 58    Chicken Divan     

   

   

   

   

        •

2-4 chicken breast-boil in water 30 min. Let cool. 1 pkg. Frozen broccoli 1 can cream of chicken soup 1/2 cup Mayo 1/4 tsp. Curry powder 1/2 Cheddar Cheese (1 cup is better) 1 T. Lemon Juice

•

• •

Chicken Corn Tortilla     

   

   

   

   

1 pkg. Corn tortilla (I use red ones for color) 2 cups cooked diced chicken Mix together- 1 pint sour cream & 2 cans cream of chicken soup, 2 cups shredded cheddar cheese

       

• • • •

   

Joyce Gaines            From the kitchen          of Kristin Lowman Place defrosted broccoli in bottom of 2 qt. Casserole. Cut up chicken & put on top. Mix remaining ingredients & pour over chicken. Cover with stuffing mix or crouton. Bake 350o for 45 min. Serve over rice.

Joyce Gaines                            From the kitchen                          of Kristin Lowman 

Put tortillas in hot oil to soften. Add chicken & sour cream mix to each. Sprinkle with cheese & roll up. Put in greased 9” x 13” pan. Top with remainder soup mixture & cheese. Bake 350o for 20-25 min. or until bubbly. Good served with Spanish rice and pinto beans.

Main Dishes 59   

 

 

Taco Chicken  

 

 

stick butter 1 (14 oz.) can whole tomatoes 1 can cream of mushroom soup 1 can cream of chicken soup 1 large onion 1 pkg. Taco-flavored Doritos** **If no taco-flavored chips are available use nacho cheese flavored chips and add 1 tsp. Of chili powder to sauce mixture while its cooling

     

         •

•

•

•

Joyce Gaines   From the kitchen of a friend 

Boil 3 lbs. Chicken fryer for 1 hour and remove meat from bone when cool. Cut into bite size pieces. Save 1 cup of chicken broth. Blend tomatoes & set aside. Melt butter and fry cut up onion. Add blended tomatoes, both soups and the 1 cup chicken broth. Cook to a sauce thickness. Break Doritos and cover the bottom of 8x8x2 pan. Add a layer of half of chicken pieces and half of sauce. Repeat all layers the second time and top with grated cheese. Bake at 375o for 30 min.

Main Dishes 60    Easy Cheesy Chicken Casserole   

 

 

 

 

 

1 chicken, 4 lbs 2 10-oz pkgs. Frozen chopped broccoli 2 cups milk 2 8-oz pkgs. Cream cheese 1 t. salt 1 t. garlic salt 1 ½ cups Mozzarella cheese, shredded 1 3 oz can French-fried onions

  •

•

•

•

•

Joyce Gaines Contest winner entered                         by Mrs. Mike Shaw  Gently simmer chicken until tender in enough boiling water to cover. Cool, remove chicken from bone. Cook broccoli according to package directions. Place chicken and broccoli in lightly oiled 2-quart casserole. In double boiler, blend milk, cream cheese, salt, garlic salt and ¾ cup Mozzarella cheese until smooth. Pour 1 cup of the sauce over fried onions. Cover with remaining sauce. Sprinkle the remaining ¾ cup mozzarella cheese and the remaining ½ can of French-fried onions on top. Bake for 30 minutes in preheated 350o oven.

Main Dishes 61    Lower­Fat Chicken                and Chile Casserole  2 T. corn-oil margarine ½ large onion, chopped 3 T. unbleached flour 1 cup defatted chicken broth 1 ½ cup nonfat milk 1 (4 oz.) can diced green chilies 1 (10 oz.) can Italian Tomatoes with green chilies, well drained 1 ½ lbs. boneless, skinless chicken breasts, cook & cut in 1" chunks 10 corn tortillas, cut in half & then into ½" strips 8 oz. low-fat sharp Cheddar cheese, grated (2 cups)

Barbara Penaloza

•

•

• •

• •

In medium saucepan, melt margarine. Add onion and cook until soft, about 6 minutes. Add flour, stir 1 minute, and then whisk in chicken broth and milk. Cook, stirring constantly, then whisk in chicken broth and milk. Cook, stirring constantly, until thickened, about 10 minutes. Stir in chilies and Italian tomatoes. Preheat oven to 350o. Coat a 9x13" baking dish with nonstick spray. Place 1 cup sauce in bottom. Layer half the chicken, half the tortilla strips and 1 ¼ cups more sauce. Repeat until the 3 ingredients are used up, then top entire casserole with cheese. Bake 40-45 minutes. Makes 8 servings.

Main Dishes 62    Glaze for Baked Ham    

   

   

   

   

   

1 cup brown sugar 1 t. dry mustard 2 to 4 T. orange or pineapple juice

Berniece Kruse                          Imperial Sugar's                150th Anniversary Cookbook  •

•

************************

Mix brown sugar and dry mustard with enough orange juice or pineapple juice to moisten. About 30 minutes before end of baking, trim off rind from ham; spread with glaze and return to oven. **********************

Glaze No. 2 ¾ cup brown sugar ¾ cup crushed pineapple

•

Combine brown sugar and pineapple and use to glaze ham as directed above.

Main Dishes 63    Ham & Potato Casserole    

   

   

   

   

1 cup diced cooked ham 2 cups diced cooked potato ¼ cup margarine or oil 1 small onion, minced 3 T. flour 1 ½ cups milk Salt & Pepper to taste ½ cup grated sharp cheddar ¼ cup fine, dry bread crumbs 2 cups canned or fresh cooked green beans, drained

Berniece Kruse                         Imperial Sugar's                150th Anniversary Cookbook

    •

• • • • • •

Put ham and potato into shallow 1-1/2 quart baking dish. Add onion to melted margarine or oil and cook until onion is golden. Blend in flour. Add milk and cook, stirring, until thickened. Season with salt and pepper, and then pour over ham and potato. Sprinkle with cheese and crumbs. Dot with remaining 1 tablespoon margarine. Bake in preheated 400o oven about 20 minutes. Add heated green beans in ring around edge of casserole. Makes 4 servings.

Main Dishes 64    Mexican Pork Stew 3 lbs. Boneless Pork Shoulder (cut into 1" cubes) 1 onion 2 hot chilies peppers (for a milder flavor, use 1) 4 red or green bell peppers (or a combination) ¼ cup chili powder ½ t. cayenne pepper 2 t. ground cumin 2 T. oil 2 cups water 1 cup chicken stock

Nancy Kruse •

•

•

•

•

Chop onion and chilies. Cut bell peppers into strips. Combine spices and 1 ½ teaspoon salt and toss with pork. Warm oil in a Dutch oven over medium heat. Add onion and bell pepper and cook until soft, about 10 minutes. Add pork, water and stock. Brink to a boil, reduce heat to low, cover and simmer 1 hour. Add chilies and cook uncovered until pork is tender and sauce has thickened, about 30 minutes. Taste and add salt if needed.

Main Dishes 65    Cheese Enchiladas 2 lbs. Cheddar cheese 24 corn tortillas 3 cups water 1 green pepper (chopped) 1 onion (chopped) 1 stalk celery (chopped) 3 or 4 garlic cloves (minced) ½ cup chili powder ½ t. salt 1 - 8 oz. can tomato sauce ½ cup water

Berniece Kruse's Kitchen • •

• • • • • •

Grate cheese; set aside. In saucepan, add 2 ½ cups water, green pepper, and onion, celery, garlic, chili powder and tomato sauce. Bring to a boil. Simmer 15 minutes. Mix flour in ½ cup water till smooth. Add to first mixture, boil for 10 minutes. Heat tortillas (in either microwave, oven or hot oil) Roll cheese in tortillas Pour sauce over enchiladas. Sprinkle with grated cheese. Bake in 375o oven for 10 minutes or until cheese is melted. Enjoy!

Main Dishes 66    Enchiladas 1 large onion, chopped 2 cups chopped green onion small can black olives 1 t. flour 1 t. sugar 1 t. chili powder 10 corn tortillas 1 can tomato sauce 1 cup picante sauce 1 lb. Monterey jack cheese 1 lb. cheddar

Cyndy Kruse •

• • • • •

Sauté large onion in 1 tablespoon of oil. Add 1 teaspoon flour; stir with fork. Add tomato sauce, sugar, chili powder, picante sauce. Cook for 5 minutes. Remove from heat. Heat tortillas in skillet with oil. Drain on paper towels. Dip tortillas in sauce. Roll up with cheese inside; place in pan. Cover with sauce and cheese, green onions and olives. Bake until cheese has melted.

Main Dishes 67    Chicken Enchiladas Chicken Onion bell pepper tomato celery Grated Cheddar Cheese Corn tortillas 2 cups chicken broth 1 T. butter ¼ flour 8 oz. sour cream Cumin Jalapenos

Cheri Cobb • • • • • • • • •

Boil chicken pieces; separate chicken from bones; save broth. Sauté onion, bell pepper, tomato and celery, salt, pepper and comino. Grate cheese. Combine torn chicken pieces and sautéed vegetables. Warm corn tortillas. Mix 1 medium can tomato paste with about ½ cup of broth (add to desired consistency). Form enchiladas saving some cheese for top. Top enchiladas with sauce, then cheese and bake 350 until cheese is melted. Serve with sour cream & guacamole on top of enchiladas.

Main Dishes 68    Skillet Enchiladas 1 lb. Hamburger 1 can cream of mushroom soup 1 can enchilada sauce 2 T. green chilies, chopped 1/3 cup milk ¼ cup onion, chopped 8-10 tortillas 2 ½ cup shredded cheddar cheese ½ cup black olives, optional

Mitzi Kruse • •

•

•

Brown hamburger and drain. Add other ingredients and cook 5 minutes on medium-low heat. Remove from heat. Butter tortillas. Put ¼ cup cheese and 1 tablespoon olives on each tortilla; roll up and put in pan with other ingredients. Cook through with lid on. Add remaining cheese on top

Main Dishes 69    Lasagna

Joyce Gaines                                     From the kitchen                                                                                                                                   of Laura Dunn  1 Box lasagna noodles 1 lb. Hamburger meat 1 Jar Prego Spaghetti Sauce 8-10 oz pkg. Mozzarella cheese 1 large cottage cheese 2 eggs

•

• • • •

•

Brown ground meat, then add Prego Spaghetti Sauce, simmer w/about 1 ½ tablespoons Italian Season & garlic salt and salt and pepper. At same time cook noodles, add 1 tablespoon oil to water. Meanwhile Combine cottage cheese & 2 eggs Grate mozzarella cheese Grease dish; layer noodles on bottom, when thin layer of cottage cheese, sauce, mozzarella cheese. Repeat layers. Bake at 350o for 30-35 minutes

Main Dishes 70    Chicken Spaghetti 1 ¼ cup broken spaghetti ¼ cup diced pimientos ½ small onion, chopped 1 cup broth (chicken or turkey) 1/8 t. pepper ¼ t. salt 2 cup chicken or turkey (cooked) 1 can cream of mushroom soup 1 ¾ grated sharp cheddar cheese

Cyndy Kruse • •

• •

Cook spaghetti, drain. Place chicken, onion, pimientos in 1 ½ quart casserole. Pour in undiluted cup of mushroom soup and broth. Add salt, pepper, 1 ¼ of cheese and spaghetti. Toss lightly with 2 forks until well mixed. Sprinkle rest of cheese over top. Bake at 350o for 45 minutes or until bubbly. Serves 4-5.

Main Dishes 71    Spaghetti Sauce 1 large onion (finely chopped) 1 large green pepper (chopped) 2 stalks celery (finely chopped) 5 garlic cloves (finely chopped) 2 ½ cups water 2 small cans tomato sauce 2 small cans tomato paste 1 t. Mrs. Dash Salt & Pepper to taste 1 can cream of mushroom soup 1 8 oz. Pkg. Spaghetti noodles

Berniece Kruse • • • • • •

•

Spray large skillet with PAM. Brown onion, green peppers, celery and garlic. Add water, tomato sauce, tomato paste, Mrs. Dash, salt and pepper. Bring to a boil, and then simmer for 15-20 minutes. Add cream of mushroom soup. Mix well and simmer for 5 minutes Brown 3-5 lbs lean Hamburger meat; drain fat. Mix well with spaghetti sauce. Boil noodles 8-10 minutes. Serve meat sauce over spaghetti. You may prepare this dish as you would lasagna. Simple pour the spaghetti noodles in a 9x11" baking dish and spread the meat sauce on top. Then top with ½ cup grated cheddar cheese. Bake at 350o until cheese melts.

Main Dishes 72    Homemade Pizza cup warm water 1 pkg. dry yeast 2 ½ cups flour 2 T. cooking oil 1 t. sugar 1 t. salt 1 (8 oz) can tomato sauce 1 (6 oz) can tomato paste 1 t. Italian Seasoning 1 t. onion powder ½ t. garlic powder Toppings: Cooked Ground Beef Pork Sausage Pepperoni 1 medium green pepper (variations: jalapenos, black olives) Shredded mozzarella cheese and/or parmesan cheese

Cheri Cobb •

• •

• •

Dissolve yeast in warm water, stir in flour, oil, sugar and salt. Beat 25 strokes. Cover and set aside for 5 minutes while preparing sauce. Sauce: Stir tomato sauce, tomato paste and seasoning Divide dough in half with greased fingers. Spread each half very thinly on a greased 15x10x1 sheet. Cover with sauce, add meat, cheese and top with green peppers. Bake at 425o for 15 to 20 minutes. For crispier crust, pre-bake 10-15 minutes and then add all ingredients and bake 10 minutes.

Main Dishes 73    Mama's Stove­top Cabbage Roll 1 lb. hamburger 2 t. salt 1 cup rice, uncooked 2 cups shredded (coarsely) cabbage ¼ t. peppermill grind black pepper Juice from ½ lemon 1 (15 oz.) can cut-up tomatoes Butter 1 cup water

Mitzi (Shows) Kruse by Berniece Shows • •

• •

Season hamburger with salt & brown in large skillet. Drain. Add raw rice. Cover with coarsely shredded cabbage. Season cabbage with 1 t salt & black pepper. Squeeze juice of ½ lemon over cabbage. Top with tomatoes (use juice). Dot with butter. Add 1 cup water & bring to boil. Cover & cook slowly for 40 minutes.

Main Dishes 74   

 

 

Sausage Skillet  

 

 

1 lb. Pork sausage (I use turkey sausage) ½ cup green peppers (chopped) ¼ cup onion (chopped) 1 ½ cup elbow macaroni 1 - 8 oz. Can tomatoes 1 - 8 oz. Can tomato sauce 2 T. sugar 1 t. salt ¼ to ½ cup sour cream

Berniece Kruse        Converse 100 Years Cookbook 

  • • • • • •

Brown the sausage and drain fat. Add chopped green pepper, onion and cook until tender. Stir in elbow macaroni, tomatoes, tomato sauce, sugar and salt. Cover and simmer 20 minutes or until macaroni is done. Stir in ¼ to ½ cup sour cream. Serves 4-6

Main Dishes 75    Wurstfest Sausage Rolls 1 package dry yeast 1 T. warm water 1 t. sugar ½ cup shortening ½ cup sugar 1 t. salt 1 cup hot water 3 eggs (beaten) 4 ½ cups flour 1 pound Wurst sausage (or turkey sausage)

Dee Kruse •

• • •

*******************

• •

• •

Place rolls on greased cookie sheets and let rise about 1 ½ hours or until doubled. Bake in 350o oven about 10 to 12 minutes or until brown. Makes 30 rolls.

• •

Combine yeast, warm water and 1 t. sugar. Set aside. Combine shortening, ½ cup sugar, salt, hot tap water and eggs in mixing bowl. Beat well. Add yeast mixture and 2 cups of the flour. Beat well. Stir in another 2 or 2 ½ cups of the flour to make soft dough. Place dough in a large mixing bowl, cover and refrigerate overnight. Divide into 3 portions. Roll portion of dough into circle ¼ inch thick and cut with biscuit cutter into 2 inch diameter circles. Cut sausage in halve lengthwise, and then cut into 1 ½ inch pieces. Simmer sausages in covered pan about 5 minutes. Place piece of sausage on dough. Moisten edges of dough with water. Lap one side of dough over sausage and press edges of dough to seal. Repeat with remaining dough.

Main Dishes 76    Brunch Casserole ½ lb. hot sausage ½ lb. regular sausage 2 cups shredded mozzarella 1 can crescent dinner rolls 4 eggs, beaten ¾ cup milk ¼ t. salt pepper to taste

Mitzi Kruse • • • •

Tuna Casserole 1 cup Elbow Noodles (cooked) 1 large can Tuna ¼ cup Miracle Whip salad dressing or Mayonnaise 4 eggs, boiled 1 T. Prepared Mustard ¼ t. Pepper 2 Pickles ¼ cup onion (finely chopped)

Brown and drain sausage. Put crescent roll dough in butter 9 x 13 baking dish. Top with sausage and cheese. Mix eggs, milk and seasoning. Pour over sausage/cheese mixture. Bake at 425o for 15 minutes or until set.

Berniece Kruse •

Mix all ingredients well. Serve with lettuce and tomato.

Main Dishes 77    Oven­Fried Fish 1 lb. fish fillets 2 T. cornmeal 2 T. dry bread crumbs ½ t. salt ¼ t. paprika 1/8 t. dried dill weed Dash of pepper ¼ cup milk 3 T. margarine, melted

Barbara Penaloza • • •

• • •

•

Move oven rack to position slightly above middle of oven. Heat oven to 500o. Cut fish fillets into 2 x 1 ½ inch pieces. Mix cornmeal, bread crumbs, salt, paprika, dill weed and pepper. Dip fish into milk; coat with cornmeal mixture Place fish in generously greased rectangular pan: 13x9x2 inches. Pour margarine over fish. Bake uncovered until fish flakes very easily with fork; about 10 minutes. Makes 3 servings.

Main Dishes 78   

Salmon Salad

Berniece Kruse •

1 large can Salmon (remove skins and bones) 2 cup cold boiled potatoes (finely diced) 6 hard-boiled eggs 1 medium onion, chopped

•

Salmon Patties 1 large can Salmon 1 finely chopped onion ¼ t. Black pepper 2 egg whites (slightly beaten) ¼ cup crackers (powdered)

Mix all ingredients well. Add salt, pepper and vinegar to taste. Serve with green salad and French bread toasted with garlic butter.

Berniece Kruse • • • • •

Mix all ingredients well. Shape into 6 to 8 - ¾ inch patties Place patties on cookie sheet which has been sprayed with PAM. Bake in 375o oven till golden brown. Serve with catsup or tartar sauce

Vegetable & Side Dishes

Vegetables/ Side Dishes 79 

Mama's Potato Salad 10 lbs. Potatoes 12 Boiled Eggs (whites only) 4-8 pickles (diced) 1 small onion (diced) ½ Green Pepper (diced) 1 celery stalk (diced) 1 large jar pimentos (chopped) Salt to taste Pepper to taste ½ cup Mustard 1 ½ cup Kraft Fat Free Mayonnaise

Berniece Kruse

• • • • • • • •

Hash Brown Potatoes

Boil potatoes until slightly firm. Drain and cool. Boil eggs to a hard boil Chop pickles, onion, green pepper, celery Mix chopped ingredients with mayonnaise, mustard and pimentos. Add Salt and Pepper; mix well Peel potatoes and cut into large chunks and place in large bowl Pour in mayonnaise & pickle mixture Toss gently until all potatoes are covered. Do not over mix. Add more seasoning to taste. Serves about 35.

Berniece Kruse

(Low Fat)

2 medium potatoes (grated) 2 medium onions (grated) Salt & Pepper to taste

•

•

In skillet, spray Pam or light oil. Mix potatoes and onions in skillet stirring a few minutes on medium heat; until potatoes are golden brown. Cover and simmer for 15-20 minutes or until done.

Vegetables/ Side Dishes 80  Chinese Slaw

1 whole chicken, deboned 2 pkgs. Raman Noodles, (Picante chicken flavor if you like spicy or the Oriental flavor) 1 (24 oz.) Italian Dressing 1 head of cabbage, shredded slaw-style 2 oz. pkg. slivered almonds ½ pkg. of Sesame seeds

Cheri Cobb From the Kitchen Teresa Dean

• •

• • •

•

Cook, cool, debone and shred the chicken and place in a large bowl. Crumble the uncooked noodles into the bowl with chicken. Sprinkle the spices from the Raman noodles on top. Add the shredded cabbage. Pour in as much of the Italian dressing as is preferred. Set aside in refrigerator to marinate. Meanwhile toast the almonds and sesame seeds. Be careful not to let burn; it will take only a few minutes to brown. Can be eaten immediately while the noodles are still crunchy and is also great as leftovers.

Vegetables/ Side Dishes 81  Granny Kruse's Okra

Berniece Kruse

(This is one of Daddy's favorite dishes)

1 lb. Small okra 1 large tomato (chopped) ¾ cup water ½ cup white rice Pepper Salt ½ t. Mrs. Dash Herb seasoning

• • • • •

Fried Zucchini

1 pound fresh zucchini 6 ounces milk 4 T. flour 8 T. cracker meal 1 T. Parmesan cheese Oil for frying

In a large skillet spray PAM or cooking oil Cut okra into ½ inch pieces. Chop on large tomato Fry okra till brown and not sticky. Add water, chopped tomato and seasonings. Bring to a boil. Add rice and stir till it boils again. Reduce heat; and simmer 10-15 minutes or until rice is done.

Nancy Kruse Texas Highways Cookbook

• •

• •

Trim ends from zucchini; slice diagonally in ¼" slices. Soak slices 20 minutes in milk. Drain and coat with flour. Dip in milk again, then coat in a mixture of cracker meal and Parmesan cheese. Fry in oil until golden brown. Drain, and serve with tartar sauce. Serves 4.

Vegetables/ Side Dishes 82  Good For You Veggies

1 cup Shredded carrots ½ cup shredded rutabaga ¼ cup shredded sweet potato 2 T. chopped onion 1 & ½ cup cooked rice 1 cup shredded Monterey jack cheese ¼ cup milk ¼ t. lemon pepper 1/8 t. ground nutmeg

Joyce Gaines

•

•

• •

Cook vegetables covered, in ½ cup boiling water 5 min. Drain; reserve liquid. Add water to liquid to measure ¼ cup. Combine vegetables, rice, and ¾ cup cheese. Add reserve liquid, pepper, nutmeg and ½ teaspoon salt; mix. Turn into 1-quart casserole. Cover; bake in 350o oven for 20-25 minutes. Sprinkle with remaining cheese. Bake uncovered, 2 minutes more.

Vegetables/ Side Dishes 83 

Vegetables Pancakes 2 carrots (about 1 cup grated) ½ zucchini (about ½ cup grated) 2 scallions ½ cup flour ½ t. baking powder Salt & Pepper 1 egg ¼ cup milk 2 T. oil

Berniece Kruse Texas Highways Cookbook

•

•

•

•

Grate carrot and zucchini. Slice scallions. Combine flour, baking powder, ½ teaspoon salt and ¼ teaspoon pepper. Beat together egg, milk, carrot, zucchini and scallion. Stir wet ingredients into dry until just combined. Heat 1 tablespoon oil in a frying pan over medium heat. Pour better by tablespoonfuls into pan, making a few pancakes at a time. Cook until golden brown, about 2 minutes on each side. Add remaining oil to pan as needed. Serve at once.

Vegetables/ Side Dishes 84  Green Beans & New Potatoes                                     In White Sauce  1 large can sliced green beans 6 small new potatoes (peeled) ¼ cup water salt & pepper to taste ¼ cup margarine 1 T. flour

• • • •

Green Bean Bake 1 can Campbell's condensed cream of mushroom soup ½ cup milk 1 t. soy sauce Dash Pepper 4 cups cooked cut green beans 1 can (2.8 oz.) French's French Fried Onions (1 1/3 cups)

Berniece Kruse

Boil new potatoes until tender. Drain ½ of the water. Add margarine, salt and pepper Mix 1 tablespoon flour and ¼ cup of water. Add to potatoes. Add green beans. Simmer 510 minutes

Terry Foerster

• • •

•

In 1 ½ qt. casserole, mix soup, milk, soy, pepper, beans and ½ can onions. Bake at 350o for 25 minutes or until hot. Stir. Sprinkle remaining onions over bean mixture. Bake 5 minutes or until onions are golden. Serves 6.

Vegetables/ Side Dishes 85  Carrots & Peas        in White Sauce  1 8-oz can Peas 4 Carrots (sliced in ½" chunks) ¼ cup margarine Pepper and Salt to taste Water

Berniece Kruse

•

•

Sweet Carrots 2 cups sliced carrots ¼ cup margarine ¼ cup sugar salt to taste

Drain peas and save the juice. Place juice and carrots in medium saucepan. Boil 10 minutes until tender. Add margarine. Mix flour and ¼ cup water; add to carrots. Simmer 10 minutes. Remove from heat and mix in the peas.

Berniece Kruse

• •

Boil carrots in water until tender; drain water. Add sugar, margarine and salt & simmer 5 minutes.

Vegetables/ Side Dishes 86  Squash Casserole 6 to 8 yellow squash (cut up) Salt & Pepper to taste 2 T. butter 1 T. grated onion 1 chicken bouillon cube 1 egg, beaten 1 cup sour cream ½ cup grated cheddar cheese ½ cup crumbled cooked bacon

Berniece Kruse

•

•

• •

Carrot Salad 3 cups grated carrots 1 small can crushed pineapple 1 T. sugar Raisins

Cook squash in small amount of boiling water for about 10 minutes or until nearly tender. Drain well. Mash, and then drain again. Combine squash, salt, black pepper, butter, onion, bouillon, egg, sour cream and cheese. Pour into 2-quart casserole and top with bacon. Bake uncovered, at 350o for 30 minutes. Serves 8.

Berniece Kruse

• • •

Grate carrots. Mix all remaining ingredients. Serve cold as a side dish. Apples or grapes can also be added.

Vegetables/ Side Dishes 87 

Corn Casserole 1 16 oz. can whole kernel corn 1 16 oz. can cream style ¼ cup sautéed green onions, chopped 2 well beaten eggs ¼ cup margarine or butter 1 cup sour cream 1 8 ½ oz. Jiffy Corn Muffin Mix 1 cup cheddar, grated pepper, optional

Lana & Kimberly Kruse

•

•

•

Sauté onion and margarine. Mix corn, onions, margarine, eggs and ½ of the corn muffin mix. Spread sour cream over the top. Spread remaining muffin mix on top. Bake at 350 for 35-40 minutes. In the last 5 minutes, sprinkle cheese and let it melt. For healthier version, can use egg beaters, can omit the sour cream and use cheddar cheese flavored tofu.

Vegetables/ Side Dishes 88  Baked Corn

Mitzi Kruse

•

1-16 oz. can cream style corn 1-16 oz. can whole kernel corn 1 onion, chopped 1 bell pepper, chopped 1 small jar pimiento 2/3 cup milk 1 beaten egg 1 cup crushed cracker crumbs 1 cup grated cheese ¼ cup melted butter 2 T. sugar salt, red and black pepper to taste

•

Corn Salad 3 cans drained Green Giant Niblets Corn 1 cup radishes (sliced) 2/3 cup green onions (sliced) 1 medium green pepper (chopped) 3 teaspoons pimiento (chopped) 3-4 large fresh tomatoes (skinned & cored) 1 cup mayonnaise

Mix well and pour into wellgreased casserole. Bake at 350o for one hour or until brown on top.

Nancy Kruse

•

Mix all ingredients together and refrigerate several hours before serving.

Vegetables/ Side Dishes 89  Christmas Yams

Berniece Kruse

(I only fix these at Christmas time)

3 large cans yams 6 oz. can crushed pineapple 3 T. margarine ½ cup brown sugar 36 marshmallows

• • • • •

Candied Yams 1 large can yams ½ cup margarine ½ cup sugar

Heat yams to boiling in their juice. Remove from heat. Drain juice, but retain 1 cup. Add margarine, brown sugar & 6 marshmallows. Mix well. Add crushed pineapple. Stir in well. If the mixture is too dry, add more juice. Pour into 2 - 9x11" glass oven pans. Put marshmallows on top. Brown in broiler until the marshmallows turn brown.

Berniece Kruse

• •

Heat yams in their own juice until boiling point. Set aside. In skillet add margarine and brown sugar until melted. Drain yams and pour sugar over them.

Vegetables/ Side Dishes 90 

Crispy Skin­on      Oven Fries  Olive oil spray 3 large baking potatoes ½ teaspoon salt 1/8 teaspoon Pepper ½ teaspoon paprika ¼ teaspoon garlic powder

Nancy Kruse

• • •

•

Preheat oven to 400o. Spray a baking sheet lightly with olive oil spray. Cut each potato into 8 wedges and place, skin-side down, on baking sheet. Spray lightly with olive oil spray. Combine the salt, pepper, paprika and garlic powder. Sprinkle over the potatoes. Bake about 30-40 minutes, or until browned and tender. Serves 4.

Vegetables/ Side Dishes 91 

Fried Green Tomatoes 3 to 4 large green tomatoes 2 cups flour 1 T. pepper 1 T. Seasoned salt 1 t. sugar 2 eggs 2 cups milk Oil for frying

Nancy Kruse

• • •

• • •

Cut tomatoes into about ½ inch thick slices. Mix flour with dry ingredients in one bowl. Mix eggs and milk in another bowl. Dip each tomato into milk mixture, then into flour, back into milk and then into flour again, coating well. Heat oil in a deep fryer to 350o. Add battered tomato slices a few at a time and cook 5 minutes or until golden brown. Can also be cooked in heavy skillet, turning once. Makes 6 servings.

Vegetables/ Side Dishes 92  Crustless Zucchini Quiche 2 cups shredded zucchini ½ cups onion, chopped 4 beaten eggs 1 ½ cups skim milk 1 T. flour 1/8 t. pepper 1/8 ground nutmeg 1 ½ cup shredded Monterey jack cheese 1 - 4 oz. can sliced mushrooms, drained 1 t. cornstarch ¼ t. dried oregano, crushed 1 - 8 oz. can stewed tomatoes finely cut-up

Joyce Gaines

•

•

•

• •

•

•

In a covered saucepan cook zucchini and onion in a small amount of boiling water for 5 minutes; drain well. Press out excess liquid. In a mixing bowl, combine eggs, milk, flour, pepper and nutmeg. Stir in cheese and the zucchini mixture. Pour into an ungreased 10x6x2" baking dish. On oven rack place baking dish in a larger baking pan. Pour hot water into larger pan to a depth of 1 inch. Bake in a 325o oven about 1 hour or till a knife inserted just off center comes out clean. Let stand 10 minutes before serving. Meanwhile in a saucepan combine cornstarch and oregano, stir in undrained tomatoes. Cook and stir till thick and bubbly. Cook and stir 2 minutes more. Spoon some sauce down over quiche.

Vegetables/ Side Dishes 93 

Cheesy Baked Spinach

4 slices bacon, cut in

2-inch pieces 1 pound fresh spinach or 1 pkg. (12 oz.) frozen spinach, drained Salt and Pepper to taste ¼ pound Swiss cheese, sliced

Nancy Kruse

•

• • • • •

•

Cook bacon until crisp and drain on paper towel. Wash fresh spinach thoroughly and remove tough stems; or pour boiling water over frozen spinach to thaw. Arrange spinach over bottom of greased 1-1/2 quart shallow baking dish. Sprinkle spinach with salt and pepper. Cover with cheese slices. Distribute bacon over cheese. Bake in preheated 375o oven about 15 minutes, or until cheese is melted and spinach is tender. Makes 4 servings.

Vegetables/ Side Dishes 94  Asparagus Au Gratin

1 can (16-oz) asparagus, drained (reserve liquid) 1 cup medium white sauce ½ cup grated American or Cheddar cheese Pinch of salt and pepper ¼ cup dry bread crumbs 2 T. melted butter or margarine

Berniece Kruse Texas Highways Cookbook

• • •

• • • •

Place asparagus stalks in 4-cup casserole. Make white sauce using liquid from asparagus for part of milk (use white sauce recipe in this cookbook.) Blend grated cheese, salt and pepper into sauce and pour over asparagus. Mix butter or margarine into bread crumbs and use as topping over sauce. Bake in 350o oven until sauce is bubbly and bread crumbs are golden brown. Makes 4 servings.

Desserts

Desserts 95 

Jell­O Salad 1 pint Cottage Cheese 1 box Strawberry Jell-O (dry) 1 small can Crushed Pineapple (drained) 1 small carton Cool Whip 1 cup miniature Marshmallows

Berniece Kruse

•

Black Cherry Jell­O 2 (3 oz.) black cherry jell 1 (15 oz.) can blueberries 1 (8 ¼ oz) crushed pineapples

Mix all ingredients well and chill overnight.

Lana Kruse

• •

• •

Dissolve 2 (3 oz.) black cherry Jell-O in 2 cups boiling water. Drain 1 15 oz. can blueberries. Drain 1 (8 ¼ oz) crushed pineapple. (Save one cup of juice.) Add to mixture and stir in fruit and Jell-O and add topping. Topping: ½ sugar, ½ pint sour cream, 8 oz. Philadelphia Cream Cheese, ½ teaspoon vanilla, 1 and ½ chopped nuts (pecans and walnuts). Combine ingredients.

Desserts 96  Apple Crisp Pudding 6 apples 1 t. cinnamon ½ cup water ½ cup butter 1 cup sugar ¾ cup flour

Berniece Kruse

•

• • • • •

Peel, core and slice apples. Place in the bottom of an 8x8 baking dish. Add 1 teaspoon and ½ cup of water. In another pan, put ½ cup butter, 1 cup sugar and ¾ cup flour and mix till crumbly. Spread crumble mixture on top of apples. Bake at 350o for 30-40 minutes or until golden brown. May be served with Ice Cream or whipped cream. I like to add chopped pecans to the topping mixture

Desserts 97 

Banana Bread Pudding 4 cups cubed day-old French or sourdough bread, (1 inch pieces) ¼ cup butter or margarine, melted 3 eggs 2 cups milk ½ cup sugar 2 T. vanilla ½ t. cinnamon ½ t. nutmeg ½ t. salt 1 cup sliced firm bananas (¼-inch pieces) Sauce: 3 T. butter 2 T. sugar 1 T. cornstarch ¾ cup milk ¼ cup light corn syrup 1 t. vanilla

Mitzi Kruse

• •

• •

•

• •

Place the bread cubes in a greased 2-quart casserole; pour butter over and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. Pour over bread cubes and stir to coat. Bake, uncovered, and at 375o for 40 minutes or until a knife inserted near the center comes out clean. Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar, cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from heat; stir in vanilla. Serve warm sauce over warm pudding. Makes 6 servings.

Desserts 98 

German Sweet Rice 1 cup Comet Rice 2 cups water ½ cup milk ½ cup butter 1 cup sugar 1 t. vanilla ½ t. cinnamon

Grandma Lieck's Kitchen

• • • •

• •

Measure rice and add 2 cups of water. Bring to a boil Cover with tight-fitting lid. Lower heat and simmer for 15 minutes Remove from heat. Add milk, butter, sugar and vanilla. Return to heat and simmer until butter and sugar melts; about 5 minutes. Add 1 teaspoon cinnamon. Pour into bowl. Sprinkle with cinnamon and sugar. Serve warm

Desserts 99 

Fruit Pizza

2 oz. pkg. Pillsbury Refrigerated Sugar Cookies 8 oz. pkg. Philadelphia Cream Cheese 1/3 cup sugar ½ t vanilla

Joyce Gaines From the kitchen of Kristin Lowman

• • •

•

•

Freeze cookie dough 1 hour. Slice into 1/8 inch slices. Foil line a 14" pizza pan. Put cookie slices on overlapping edges slightly. Bake at 375o for 12 minutes or until a deep golden brown. Cool. Flip over, remove foil and flip back. Combine cream cheese, sugar, vanilla till well blended (creamy), spread over crust. Arrange fruit: Strawberry, bananas, kiwi, grapes. Mix ½ Kraft orange marmalade and 2 tablespoons water-glaze over fruit.

Desserts 100 

Lazy Day Cobbler

1 cup flour 1 cup sugar ¾ cup milk skim 2 t. baking powder ¼ t. salt 1 large can of peaches (you can substitute pie apples or pie cherries)

Erna Fey (Anna Liecks daughter)

• • • • •

You will need an extra large baking dish in which to bake this cobbler Mix ingredients and pour into baking dish. Pour large can of peaches over batter. Melt 1 stick of margarine and pour over this If preferred, you can sprinkle sugar and cinnamon on top Bake 50 minutes in 400o oven.

Desserts 101 

Fruit Kuchen                                                                        Dee Kruse (This is an old German Recipe which originated before 1929)

Crust: 1 ½ cups flour ½ t. Salt 1 T. Sugar ½ cup butter or margarine 1 egg, beaten 1 T. milk Filling: 5 cups sliced fresh fruit (apples, peaches, etc.) 1 cup sugar 1 T. flour 2 eggs, beaten 1 cup cream ½ t. vanilla Crumb Topping: ½ cup sugar ½ cup flour 2 T. butter, softened

•

• • • • •

In mixing bowl, combine flour, salt and sugar. Cut in butter until mixture resembles cornmeal. Mix eggs and milk. Add to flour mixture. Placed into a greased 13x9x2 inch baking pan. Arrange fruit on crust. Combine remaining filling ingredients. Pour over fruit. For topping, combine ingredients until crumbly. Sprinkle over filling. Bake at 350o for 50-60 minutes until light brown and fruit is tender. Makes 12-15 servings.

Desserts 102  Strawberry Shortcake

Berniece Kruse

Cream Biscuits: 2 cups flour ¼ cup sugar 1 T. baking powder ½ t. salt 1 cup heavy (whipping) cream

•

1 pints ripe strawberries 1 pint frozen strawberries, thawed 1 T. sugar 1 cup heavy whipping cream, whipped (add 2 T. of sugar)

• •

************************** •

Spoon about ¼ cup berries and juice, then ¼ cup whipped cream over each. Replace tops. Spoon on remaining cream and berries. Makes 6 shortcakes.

•

•

Biscuits: Mix flour, sugar, baking powder & salt in a large bowl. Gradually add cream, tossing mixture with a fork until clumps form. Press clumps into a fairly smooth ball. Shape into a 6-inch log. Cut in 6 even slices and place on prepared cookie sheet. Bake 15 minutes or until tops and bottoms are light golden brown. Remove to a wire rack & cover with a kitchen towel. Cool at least 10 minutes before filling. Slice fresh strawberries in half and place in bowl. Sprinkle with sugar and gently stir in remaining thawed strawberries. Let stand 1 hour at room temperature. To serve: Cut biscuits in half with a serrated knife. Put bottom halves on plates.

Desserts 103 

Basic Pastry Shell

Janie Balderas

(Low Fat)

1 ¼ cups flour cup margarine 2-3 T. cold water

•

1/3

*************************

•

•

•

For baked pastry shell, prick bottom and sides of pastry with a fork. Bake at 450o for 10 minutes or until lightly browned.

Place flour in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball. Place dough between 2 sheets of heavy-duty plastic wrap, and gently press to a 4" circle. Chill 20 minutes. Roll dough to a 12" circle. Place in freezer 5 minutes or until plastic wrap can be removed easily. Remove top sheet of plastic wrap. Invert and fit pastry into a 9" pie plate; remove remaining sheet of plastic wrap. Fold edges of pastry under and flute; seal to edge of pie plate.

Desserts 104  Cinnamon­Gingersnap  Crust (Low Fat) 1 ½ gingersnaps cookie crumbs 1 ½ T. sugar ½ t. cinnamon 3 T. margarine, melted Vegetable cooking spray

Janie Balderas

• •

•

Graham Cracker Crust (Low Fat) ¾ cup graham cracker crumbs ¼ cup sugar 3 T. reduced caloric margarine, melted Vegetable cooking spray

Combine first 4 ingredients in a small bowl; stir well. Press mixture evenly into bottom and up sides of 9" pie plate coated with cooking spray. Bake at 350o for 8 minutes. Cool completely on a wire rack.

Janie Balderas

• •

•

Combine first 4 ingredients in a small bowl; stir well. Press mixture evenly into bottom and up sides of 9" pie plate coated with cooking spray. Bake at 350o for 8 minutes. Cool completely on a wire rack.

Desserts 105 

Pumpkin Pecan Pie 1 pastry for single-crust pie 3 slightly beaten eggs 1 15-oz. can pumpkin ¾ cup sugar ½ cup dark corn syrup 1 t. vanilla ¾ t. ground cinnamon 1 cup chopped pecans whipped cream (optional) ground cinnamon (optional) *******************

Berniece Kruse

•

•

•

Single Crust Pastry:

•

In a bowl stir together 1 ¼ cups flour and ¼ teaspoon salt. Using a pastry blender cut in 1/3 cup shortening till pieces are pea-size. Sprinkle 4-5 tablespoons cold water, 1 tablespoon at a time, over flour & toss with a fork till the dough is moistened. Shape into a ball.

•

• •

Prepare pastry for single-crust pie. On lightly floured surface roll out dough to a 12-inch circle. Transfer pastry to a 9inch pie plate. Trim pastry edge and crimp. For filling: In a mixing bowl combine eggs, pumpkin, sugar, corn syrup, vanilla and the cinnamon; mix well. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. Sprinkle with pecans Bake in 350o oven for 50-55 minutes to till knife inserted near center of pie comes out clean. Cool on a wire rack. Serve with whipped cream sprinkled with ground cinnamon, if desired. Makes 8 servings

Desserts 106 

Lemon Meringue Pie

Janie Balderas

(Low Fat)

2/3 cup sugar cup cornstarch 2 cups skim milk ½ cup frozen egg substitute, thawed 2 T. grated lemon rind 1/3 cup fresh lemon juice 1 baked Basic Pastry Shell 4 egg whites ½ t. cream of tarter ½ t. vanilla 2 T. sugar

•

1/3

•

************************* • •

Spread meringue over hot filling, sealing to edge of crust. Bake at 325o for 25 minutes or until golden brown.

•

Combine 2/3 cup sugar and cornstarch in a saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute, stirring constantly. Remove from heat. Gradually stir one-fourth of hot mixture into egg substitute; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 2 minutes or until thickened. Remove from heat; stir in lemon rind and juice. Spoon mixture into pastry shell. Beat egg whites, cream of tartar & vanilla at high speed until foamy. Gradually add 2 tablespoons sugar, beating until stiff peaks form.

Desserts 107  Creamy Pumpkin Pie

Dee Kruse

(First Place Winner - Brenham Baking Contest)

¾ cup packed brown sugar 2 T. cornstarch ½ t. salt (optional) 1 t. ground cinnamon ½ t. ground nutmeg ½ t. ground ginger ¼ t. ground cloves 2 eggs 1 (16 oz) can Pumpkin 1 (12 oz) can evaporated milk 1 9-inch baked pie shell

•

• •

•

•

Prepare baked pie shell. Mix brown sugar, cornstarch, salt and spices in 3-quart saucepan until well blended. Stir in eggs, pumpkin and evaporated milk until well blended. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool 5 minutes. Pour into pie shell. Refrigerate at least 3 hours. Spread top of pie with whipped cream. Return pie to refrigerator 1 hour or until ready to serve.

Desserts 108  Pumpkin Pie Cake

Berniece Kruse

(It's Great)

4 eggs (slightly beaten) 1 ½ cups sugar 1 - 16 oz. can pumpkin 1 t. salt 1 - 13 oz. Milnot canned milk 1 box yellow cake mix 2 T. Pumpkin Pie Spice 2 stick margarine 1 cup chopped pecans

•

• • •

• •

In large bowl, mix eggs, pumpkin, sugar, pumpkin pie spice, salt and milnot in order. Mix well. Pour in ungreased 9 x 13" pan. Sprinkled cake mix over filling. Pour melted margarine over the top. Sprinkle with pecans. Bake in preheated oven at 350o for 1 hour and 15 minutes or until knife inserted in the center comes out clean. Serve warm or cold with Cool Whip topping. This cake is nice and moist and very suitable for the holidays.

Desserts 109 

Pumpkin Pie Cake

Berniece Kruse

(Low Fat Version)

3 egg whites & 1 whole egg (slightly beaten) 1 cup sugar 1 - 16 oz. can pumpkin ½ t. salt 1 - 13 oz. can skim milk 1 box yellow cake mix 1 t. cinnamon ½ t. cloves ¼ t. ginger ½ nutmeg 2 sticks margarine (unsalted)

•

• • • •

• •

In large bowl, mix eggs, pumpkin, sugar, spices, salt and skim milk in order. Mix well. Pour in ungreased 9 x 13" pan. Sprinkled cake mix over filling. Pour melted margarine over the top. Bake in preheated oven at 350o for 1 hour and 15 minutes or until knife inserted in the center comes out clean. Serve warm or cold with Cool Whip topping. This cake is nice and moist and very suitable for the holidays.

Desserts 110 

Banana Split Cake 5 or 6 bananas, sliced lengthwise 1 can (# 2 size) crushed pineapple, drained 3 sticks margarine 2 eggs 2 cups crushed graham crackers 2 cups powdered sugar 1 large (9 oz.) container whipped topping ½ cup pecans, chopped cherries

Cheri Cobb

• •

•

•

•

Have margarine and whipped topping at room temperature. Prepare crust using 1 stick softened margarine and 2 cups crushed graham crackers. Mix, press firmly in bottom of a 13x9" pan and bake at 350o for 5 minutes. Cool. Mix 2 sticks softened margarine, 2 eggs and 2 cups powdered sugar on high speed for 15 minutes. Pour in cooled crust. Layer sliced bananas, then the drained crushed pineapple, then the whipped topping and sprinkle with pecans and cherries. Chill or freeze.

Desserts 111 

Old Fashioned German Coffee Cake 2 pkgs. compressed yeast cake, crumbled 1 T. sugar ½ cup warm water 1/3 cup shortening, melted ½ cup sugar 1 egg, beaten 4 cups flour, divided use ½ cup warm milk Topping: 1 cup flour ½ cup packed brown sugar ½ sugar ¼ shortening 2 T. Vanilla Pinch salt 2 (16 oz.) cans sliced peaches, drained

Dee Kruse

• •

• •

• •

•

Dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In large mixing bowl, combine shortening, eggs and sugar. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough flour to form soft dough. Turn out onto a floured surface. Knead until smooth and elastic; about 6 to 8 minutes. Place dough in a greased bowl, turning to grease top half. Press each half into a greased 11x7 inch baking pan. Cover and let rise in a warm place, until doubled, about 1 hour. For topping; combine flour, sugar, shortening, vanilla and salt. Sprinkle over dough. Arrange peaches on top. Bake at 375o for 25-30 minutes or until golden brown. Makes 2 cakes.

Desserts 112 

Anna Lieck's Coffee Cake

Berniece Kruse

(This is the recipe she taught me by hand measuring)

½ cup shortening 1 ½ cup sugar 2 egg whites or 1 whole egg 1 cup milk ½ t. salt 2 cups flour 2 t. baking soda ½ cup raisins ½ cup pecans 1 cup applesauce 1 t. cinnamon 1 t. nutmeg

• • • • •

• •

Cream shortening and sugar. Add beaten eggs Mix flour, salt, baking powder and raisins. Add to shortening mixture Pour into 9x12" glass pan Mix applesauce, cinnamon and nutmeg With teaspoon drop applesauce mixture onto cake about 2 inches apart. Take fork and stir in a small circle. Bake 30-35 minutes in a preheated oven at 375o Remove cake from oven. While hot, pour ¼ melted butter on top. Sprinkle with sugar, cinnamon and finely chopped pecans

Desserts 113 

Hawaiian Wedding Cake 1 Betty Crocker Butter Recipe Yellow Cake Mix 1 (16 oz.) can Cream of Coconut 1 (12 oz.) crushed pineapple 1 cup sugar

Nancy Kruse

•

Cream Cheese Icing: 1 pkg. Cream cheese (8 oz.) 1 box powdered sugar 1 stick margarine 1 t. vanilla

•

• •

Bake cake as directed on box. While cake is cooking, mix crushed pineapple and sugar in saucepan and cook over medium heat. When cake is done and still hot, insert knife in several places on top of cake creating small slits. Spoon pineapple and sugar mixture over tip of cake. Pour Cream of Coconut over top of cake. Let cook at room temperature. Ice with Cool Whip or Cream Cheese Icing. Top with pecans. Refrigerate overnight. Icing: Mix cream cheese and margarine until creamy smooth. Add vanilla and powdered sugar and blend until smooth

Desserts 114 

Pineapple Carrot Cake 1 box Yellow Cake Mix 2 cups fresh carrots, grated 1 (8 oz) can crushed pineapple in juice, undrained ½ cup water 3 eggs ½ cup Crisco Oil ½ cup pecans, finely chopped 2 t. ground cinnamon 1 (8 oz) pkg. cream cheese, softened ½ cup butter or margarine, softened 5 cups powdered sugar 2 T. vanilla extract Note: Cake can be baked in 13x9x2 pan. After frosting top of cake, score cake into serving pieces & decorate with pineapple tidbits or pecan halves.

Dee Kruse

• •

•

•

• •

Preheat oven to 350o. Grease and flour two 9-inch cake pans. Combine cake mix, grated carrots, and pineapple with juice, water, eggs, oil, pecans & cinnamon in large mixing bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes. Pour into prepared pans. Bake at 350o for 35-40 minutes or until toothpick inserted comes clean. Cool for 5 minutes before removing from pans. Cool on wire racks. Frosting: Combine softened cream cheese, butter and vanilla in large bowl. Beat at medium speed until smooth. Gradually add sugar and continue beating until smooth. Spread between layers & over top & sides of cake.

Desserts 115 

Chocolate Cake 2 cups brown sugar 1 cup butter 2 ½ squares unsweetened chocolate 1 t. vanilla 1 cup buttermilk 2 t. baking soda 2 cups flour 3 eggs, beaten Frosting: 4 T. flour 1 cup milk ½ cup butter ½ cup shortening 1 cup sugar 2 t. vanilla

Barbara Penaloza

• •

•

• •

Preheat oven to 325o. Blend brown sugar and butter. Add beaten eggs, melted chocolate. Add buttermilk, sifted soda and flour. Add vanilla. Bake 35-40 minutes. ***************

Mix flour and milk in saucepan and cook under low flame until thick. Put mixture in saucer and cool. Cream butter and shortening 4 minutes in mixer. Add sugar gradually and beat 4 minutes. Add flour paste and beat 4 minutes. Add vanilla.

Desserts 116 

German Sweet Chocolate Cake  1 pkg. (4 oz.) Baker's German Sweet Chocolate ½ cup boiling water 2 ¼ cups sifted flour 1 t. baking soda ½ t. salt 1 cup butter or margarine 2 cups sugar 4 egg yolks 1 t. vanilla 1 cup buttermilk 4 egg whites, stiffly beaten Coconut-Pecan Filling & Frosting (recipe on following page)

Cyndy Kruse

•

•

• •

•

Melt chocolate in boiling water, cool. Sift flour, soda and salt. Cream butter and sugar well. Add egg yolks, one of a time, beating after each. Blend in vanilla and melted chocolate. Add flour mixture, alternately with buttermilk, beating after each addition. Fold in beaten egg whites. Pour into 3 (9") layer pans lined on bottoms with paper. Bake at 350 for 30-45 minutes or until cake springs back when lightly pressed in center. Cool in pans 15 minutes. Remove and cool on rack. Spread Coconut Pecan Filling and Frosting between layers and over top of cake.

Desserts 117 

Coconut­Pecan Filling and Frosting  1 cup evaporated milk 1 cup sugar 3 egg yolks ½ cup butter or margarine 1 t. vanilla Baker's Angel Flake Coconut 1 cup chopped pecans

Cyndy Kruse

•

• •

• •

Combine evaporated milk, sugar, egg yolks, butter or margarine and vanilla in saucepan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat. Add 1 1/3 cups Bakers Angel Flake Coconut and 1 cup chopped pecans. Cool until of spreading consistency, beating occasionally. Makes 2 ½ cups.

Desserts 118 

Delicious Cheesecake

Nancy Kruse by Yvonne McFelea

Crust: 1 ¾ cups Graham Cracker crumbs 1/3 cup margarine, melted ¼ cup sugar

•

Blend ingredients for crust and press into a springform pan.

Filling: 6 eggs 2 lbs. Cream cheese 1 ½ cups sugar 1 t. vanilla 1 T. Lemon juice

•

Beat eggs. Add softened cream cheese and beat until smooth. Add sugar, vanilla and lemon. Beat to mix. Pour into crust. Bake at 350o for 70 minutes or until center is set. Turn off oven leaving oven door slightly ajar and leave cheesecake in oven for one hour. Remove from oven - cool completely before refrigerating. Chill 4 hours at a minimum. Remove side of springform pan. Top with cherries or other fruit.

•

•

Desserts 119  Cherries Delight Crust: 1 ½ cup flour 2 T sugar 1 ½ stick margarine 1 cup chopped pecans First Layer: 1 (8 oz.) pkg. Cream cheese at room temperature 1 t vanilla 2 cups sifted powdered sugar

Joyce Gaines

•

Mix well & flatten in pan; bake at 350o for 20 to 30 minutes till brown.

•

Mix well & set aside.

•

Mix as directed, whip until very stiff, combine cream cheese.

•

Spread cherries over 1st layer.

2 pkg. Dream whip

Second Layer: 2 cans Comstock cherries

Desserts 120 

Brownie, Meet Cheesecake 1 pkg. (Betty Crocker or Gierdielli Fudge Brownie mix 1 pkg. (8 oz.) Philadelphia Cream Cheese, softened 1/3 cup sugar 1 egg ½ t. Vanilla

Nancy Kruse

• • • •

•

•

Prepare brownie mix as directed on package. Pour into greased 13 x 9-inch baking pan. Beat cream cheese until smooth. Add sugar, mix until blended. Add egg and vanilla; mix just until blended. Pour cream cheese mixture over brownie mixture; cut through batter with knife for marble effect. Bake at 3500 for 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool; cut into squares. Makes 24

Desserts 121 

Miracle Brownies

1 ½ cups self-rising flour 2 cups sugar 14 T. cocoa (¾ cup plus 2 T.) 1 1/3 cups vegetable shortening 4 eggs, beaten 2 T. vanilla 2 T. white corn syrup 1 cup chopped pecans or walnuts

Berniece Kruse

• •

• •

Combine all ingredients expect nuts and Brownie icing in large mixing bowl. Mix well. Beat until light and fluffy with electric mixer. Stir in nuts. Pour into greased 13x9 inch pan. Bake in preheated 350o oven 45 minutes or until done and light brown. Leave in pan. Spread with Brownie icing while hot to glaze. Cut into squares when cooled 10-15 minutes.

*************************** Brownie Icing 1 cup powdered sugar 1 T. butter or margarine 1 T. cocoa ½ t. vanilla 2-3 T. milk

****************************** • •

Combine all ingredients. Mix well until smooth and creamy. Spread on hot brownie to glaze.

Desserts 122 

Mocha Brownie Torte 1 pkg. Fudge brownie mix ¼ cup water 2 eggs ½ cup finely chopped nuts ½ cup chilled whipping cream 1/3 cup brown sugar 1 t. powdered instant coffee and shaved chocolate

Terry Foerster

•

•

•

• •

Heat oven to 350o. Grease and flour 2 round layer pans. Blend brownie mix dry, water and eggs. Stir in nuts. Spread in pan Bake 20 minutes. Cool 5 minutes in pans. Remove from pans and place layers on wire racks to cool thoroughly. In chilled bowl, beat cream until it begins to thicken. Gradually add sugar and coffee. Continue beating until stiff. Fill layers with 1 cup of the whipped cream mixture. Frost with remaining whipped cream mixture. Sprinkle with chocolate. Chill at least 1 hour.

Desserts 123 

Sugar Oatmeal Cookies

1 ½ cups of shortening 1 ½ cups sugar 3 egg whites ¾ cups coffee or mile ½ cup Grandma's Molasses ½ cup brown sugar 2 cups flour 1 ½ cups oatmeal flour 2 cups of pecan flour 1 cup raisins 1 t. Cinnamon 1 t. Nutmeg ¼ t. Ginger ¼ t. Cloves 2 ½ t. baking powder ¼ t. salt

Berniece Kruse

• • • • • • • •

Cream shortening Add sugar and mix medium speed until blended Add eggs, coffee molasses and brown sugar; mix well In large bowl, mix raisins and dry ingredients well Slowly add to first mixture one cup at a time. Add a little extra flour if mixture is too thin. Spread PAM on cookie sheet. Sprinkle powder sugar on pan with small sifter. Using a teaspoon, drop cookie dough onto cookie sheet about 1" apart Bake in 400o oven for 12-15 minutes. Let cookie cool on the cookie sheet before removing them to a plate.

Desserts 124 

Lebkuchen Cookies

3 lbs. Sugar 1 lb. Water 1 lb. Butter (may substitute for ½ lb. Butter and ½ cup of applesauce)

Augusta Hofferichter Converse 100 year Cookbook

•

Boil sugar, water and butter for 10 minutes and cool.

************** 3 lbs. Flour 3 t. baking powder 1 t. baking soda 1 t. cinnamon 1 t. nutmeg 1 t. vanilla 1 t. cloves 1 lb. pecans

*************** • • • • •

Mix dry ingredients together. Pour sugar/butter mixture with dry ingredients. Mix well. Preheat oven to 375o Cut with cookies cutters and place on ungreased cookie sheet. Baked 8-10 minutes or until light brown.

Desserts 125 

Guten Braun Lebkuchen Cookies 1 ½ lbs light brown sugar ½ cup butter or margarine ¼ cup shortening 1 cup water ¾ t. ground cardamom 1 t. nutmeg ½ t. salt 1 t. grated lemon peel 6 cups flour 1 ½ t. baking powder 1 ½ cups chopped pecans

Berniece Kruse Fredericksburg Home Cookbook

• • • • • • • • •

Heat first eight ingredients to the boiling point. Cool. Sift 6 cups flour with 1 ½ teas baking powder. Add flour and pecans to cooled liquid mixture. Do not add more flour. Chill dough over night. In the morning, roll ¼ inch thick on floured board. Cut in rectangle or use different cookie cutter shapes. Place on cookie sheet. Bake at 350o for 12-15 minutes. Let age for 2 weeks to get soft.

Desserts 126 

One Hundred Raisin Drop Cookies

1 cup sugar 1 cup brown sugar ½ cup Grandma's Molasses ½ t. cinnamon 1 t. salt 1 cup butter-flavored Crisco ½ t. baking soda 1 cup raisins ½ t. cloves ½ cup warm water 4 eggs beaten 4 ½ cups flour 1 ½ cups pecans

Erna Fey Converse 100 Year Cookbook

• •

•

Mix well and drop into pan. If you prefer, spray pan with PAM and lightly sift powder sugar on pan before dropping cookies on pan Bake at 375o for 8-10 minutes.

Desserts 127  Southern Oatmeal        Pecan Softies  2 cups self-rising flour 1 cup butter or margarine, softened 1 cup light brown sugar, packed 1 cup sugar 2 eggs 1 t. vanilla 1 cup pecans, chopped 2 cups quick-cooking oats

Dee Kruse

• • • • • •

Preheat oven to 375o. Sift flour; set aside. Cream butter and sugars until light and fluffy. Beat eggs and vanilla. Mix in sifted flour, 1/3 at a time. Stir in pecans and oats. Drop by rounded teaspoonful 2 inches apart on ungreased cookie sheet. Bake 375o for 10 minutes or until lightly browned on top. Cool cookies on baking sheet for 1 minute. Transfer to racks to cool completely. Makes about 30 cookies.

Desserts 128 

Variety of Cookies Basic Recipe 4 T. Shortening ¾ cup sugar 2 T. Milk 1 egg or 2 egg whites ½ t. vanilla ½ t. salt 1 ½ t. baking powder 2 cups flour ************************** Pecan cookies - Add ½ cup chopped pecans. Raisin cookies - add ½ cup raisins. Lemon cookies - add ½ t. lemon extract & ½ t. grated lemon rind. Chocolate Chip cookies - add 2/3 cup chocolate chips. Spice cookies - add 1 t. cinnamon, ¼ t. cloves, ¼ t. ginger, ½ teas nutmeg. Cocoa cookies - add ¼ cup cocoa and 2 T. milk. Orange cookies - add 3 T. orange juice & 2 T. grated orange peel..

Berniece Kruse

•

• •

Under low heat, cream shortening and sugar. Remove from heat; add eggs, milk and vanilla. In a large bowl sift flour, salt, baking powder and mix well. Mix dry ingredients with shortening/sugar mixture.

*********************** • • • • •

Add the appropriate ingredients for the cookies you wish to make. Chill dough. This will make it easier to handle. Roll thin and cut with cookie cutters. Bake at 350o for 8-10 minutes. Makes about 40 cookies.

Desserts 129 

Nina's Toffee 1 stick butter ¾ cup brown sugar chocolate chips

Joyce Gaines

•

•

Oven Caramel Corn 2 cups brown sugar 1 sticks margarine ½ cup corn syrup 1 t. salt 1 t. vanilla ½ t. baking soda (add after cooking) 6 quarts unsalted popped popcorn

Melt butter and brown sugar over medium heat and boil and stir constantly for 7 minutes. Pour into greased square pan and spread. Sprinkle ¾ cup chocolate chips on top of butter/sugar mixture & spread by placing cookie sheet on top & press.

Nancy Kruse

•

• • •

Combine all ingredients except baking soda and popcorn in pan. Bring to a boil and boil for 5 minutes, stirring occasionally. Remove from heat and stir in the baking soda (it will foam up at first). Pour the cooked mixture over popped corn in large roaster or baking pan. Stir till corn is well covered. Bake for 1 hour at 200o, stirring every 15 minutes. Spread on waxed paper to cool.

Desserts 130 

Rich Cocoa Fudge

Berniece Kruse

(I've been making this fudge for over 50 years)

3 cups sugar 2/3 cup Hershey's Cocoa ¼ t. salt ½ cups milk ¼ cup butter or margarine 1 t. vanilla 1 cup pecans (chopped)

•

Butter 8 or 9 inch square pan. Set aside. • In heavy 4-quart saucepan combine sugar, cocoa & salt. Stir in milk. Cook over medium heat - bring mixture to rolling boil. • Boil with stirring to 234o (or soft ball stage, when dropped into very cold water, forms a soft ball which flattens when removed from water.) • Bulb of candy thermo-meter should not rest on the bottom of the saucepan. • Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110o lukewarm. Add 1 cup of pecans. • Beat with wooden spoon until fudge thickens and loses some of its gloss. • Quickly spread into prepared pan. Cool. Cut into squares. Makes about 3 dozen pieces.

Desserts 131 

Divinity 2 & 2/3 cup sugar 2/3 cup light corn syrup ½ cup water 2 egg whites 1 t. vanilla 2/3 cup broken nuts

Joyce Gaines

•

•

•

• •

Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook, without stirring, to 260 on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball). In mixer bowl beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer). Fold in nuts. Drop mixture from tip of buttered spoon onto waxed paper. Makes about 4 dozen.

Desserts 132 

Oatmeal­Molasses Cookies

¼ cup margarine, softened ¾ cup sugar ¼ cup molasses 1 egg 1 t. vanilla extract 1 ¾ cup all-purpose flour ½ t. baking soda ½ t. salt 1 cup regular oats, uncooked 1 t. ground cinnamon ½ t. ground ginger Vegetable spray

Janie Balderas Healthy Heart Cookbook

•

• •

•

• •

•

Cream margarine; gradually add sugar, beating at medium speed of an electric mixer until well blended. Add molasses, eggs, and vanilla and beat well. Combine flour and next 5 ingredients in a medium bowl, stirring mixture well. Gradually, add flour mixture to creamed mixture, mixing well to combine. Drop dough by level tablespoons, 2 inches apart, onto cookie sheets coated with cooking spray. Bake at 350o for 10 minutes or until lightly browned. Cool slightly on cookie sheets. Remove from cookie sheets and cool completely on wire racks. Makes 32 cookies. Calories: 73, Protein 1.3g, Fat 1.8g (Saturated fat 0.3g), Sodium 69mg, Cholestrol 7

Desserts 133 

Apple Harvest Cake 

1 ¼ cup flour 1 cup whole wheat flour 1 cup sugar ¾ cup brown sugar ¾ cup oil 1 t. vanilla 1 T. cinnamon 2 t. baking powder 1 t. salt ½ cup baking soda 3 eggs 1 cup chopped nuts (optional) 2 cups (2 medium peeled chopped apples)

Cheri Cobb from Connie Woods

• • •

•

Mix all ingredients except nuts and apples. Beat 3 minutes. Stir in apples and nuts. Pour in greased and floured tubed (bundt) pan. (Can use a bread loaf pan) Bake at 325o for 50-60 minutes. To test for doneness, insert toothpick and if it comes out clean, it's done. Cool upright for 15 minutes in pan. Turn onto plate and glaze if desired with any powdered sugar glaze.

Jellies

How to Preserve a Husband  Most everyone is giving a recipe for preserving edibles, but one of the most important things for a wife to know, is how to preserve the provider for the family. Be careful in your selection. Do not choose too young and take only such varieties as have been reared in a good moral atmosphere. When once decided upon and settled, let that part remain forever settled and give your entire thought to preparation for domestic use. Some insist on keeping them in a pickle, while others are constantly getting them in hot water. Even poor varieties may be made sweet, tender and good by garnishing them with patience. Wrap well in a mantle of charity (love), well sweetened by smiles and flavored with kisses to taste. Then keep warm with a steady fire of domestic devotion and serve with peaches and cream. When thus prepared, they will keep for years. Converse 100 Year Cookbook Mrs. Paul R. Rose

Desserts 134 

Jelly Making  Use only brand name Mason jars & lids. Don't use mayonnaise jars. They don't seal tight. Don't use wax; it will melt in our Texas heat. Check jars for chips. Wash in hot soapy water, rinse well in hot water. Place clean jars upside down on a large towel until ready to use. (This way was taught to me by Dorothy Friesenhahn.) Berniece Kruse

Desserts 135 

Peach Jelly 6 lb. ripe fresh peaches (do not use over ripe) 1 ½ cups water 1 box Sure Jell 4 ½ cups sugar

Berniece Kruse

• • • •

•

•

• • • •

Peel peaches, remove pits and finely chop. Place in a large saucepan and add 1 ½ cups of water. Bring to a boil. Reduce heat and simmer for 10 minutes Boil jars in a large container (I use my 25-lb turkey roaster.) Keep jars dry & hot. Boil lids (not bands) about 5 minutes Measure 3 ½ cups peaches in large saucepan. Add 1 box of Sure Jell and bring to hard rolling boil Add 4 ½ cups sugar and bring to rolling boil (one that can't be stirred down). Boil for 1 minute With steel spoon, scoop off foam. Put in hot dry jars 1 inch from the top. Wipe rim with damp cloth and seal with bands Place on towel and leave sitting for 24 hours. To check seal, push center of lid. If sealed properly, it won't push in.

Desserts 136  Red or Black Plum

5 lbs ripe fresh plums (do not use over ripe) 1 ½ cups water 1 box Sure Jell 6 ½ cups sugar

Berniece Kruse

• • •

•

• • • •

Wash and remove stems, pits and chop into fine chunks Chop in food processor until pealing is a liquid Measure 5 ½ cups chopped plums and 1 ½ cups water in large saucepan. Add 1 box of Sure Jell and bring to hard rolling boil Add 6 ½ cups sugar and bring to rolling boil (one that can't be stirred down). Boil for 1 minute Cool and skim off foam. Put in hot dry jars 1 inch from the rim. Wipe rim with damp cloth and seal with bands Place on towel and leave sitting for 24 hours. To check seal, push center of lid. If sealed properly, it won't push in.

Helpful Hints

(In the Kitchen)

For rich chocolate desserts, use Hershey's Cocoa in recipes calling for baking chocolate. Mix 3 level tablespoons of cocoa and 1 tablespoon of shortening or oil. This equals 1 square or 1 ounce of unsweetened baking chocolate.

Instead of buttermilk use 1 ¼ cups milk and 2 teaspoons of lemon juice or vinegar.

If short an egg use 1 tablespoon of mayonnaise.

To cut down on salt use a little more black pepper and Mrs. Dash Herb Seasoning.

For a lower fat baking recipe you can use 1/3 cup applesauce and 2/3 cup shortening or oil, instead of 1 cup of shortening or oil.

Sweetened milk is easy to make: Use the following recipe instead of sweetened condensed milk:

1 cup powdered milk 1/3 cup boiling water 2/3 cup granulated sugar 3 T. margarine

A few drops of water can be added to the mixture if necessary to make it look like sweetened condensed milk. If you don't use this right away, store it in the refrigerator.

Helpful Hints

(In the kitchen)

Cookie Sheet: Oil your cookie sheet lightly and use a sifter to sprinkle powdered sugar instead of flour; it doesn't brown. I learned this one day when I ran out of flour and have been doing it for almost 40 years.

How to make self-rising flour: Combine the following ingredients to make 1 cup self-rising flour:

1 cup minus 2 T. all-purpose flour 1 ½ t. baking powder 1/8 t. salt

A good dressing for your salad:

¼ cup Virgin Olive Oil ¼ cup Apple Cider Vinegar ¼ clover honey

Mix well; use at once. Don't save as it will turn cloudy.

Helpful Hints

(Home Remedies)

For sore throat: Mix 1 tablespoon apple cider vinegar in 1 cup warm water; gargle. It doesn't hurt your throat as much as salt.

Burns: Hold burned area under cold water. Never use anything greasy. For colds and coughs: Try hot lemonade with honey.

For toothache: Put whole clove next to the tooth and chew.

Ant & Bee insect bites: Make paste with baking soda and a few drops of vinegar.

Make bandages for small cuts by using the inner skin of the egg. While wet, place on the cut. Leave it alone till it comes off on its own.

Nose bleeds: Place cold damp rag on neck. Don't lay down, as you could choke on your own blood.

For small cuts and bruises: Clean cuts with water; put ¼ inch sugar on cut. Wrap with a loose white cloth; when it gets wet, change it. The sugar cleans and brings blood to the cut and it will usually heal without leaving a scar.

Helpful Hints

(Home Remedies)

For bandages: Wash an old sheet in hot water with ½ cup soap powder and 1 cup vinegar. In hottest dryer setting, dry sheet and then cut in different sizes. Store them in a zip-lock baggie.

For cleaning wounds: Mix ½ tablespoon apple cider vinegar with ½ tablespoon water. It doesn't hurt as much as alcohol.

Ingrown toenail: Lift the inflamed toenail at the corner and put cotton underneath it till the place heals. Or cut a "V" in the center top of the nail; it will grow to the "V".

(Cleaning Tips)

To clean shower place full strength vinegar on a sponge and wipe over entire area. Wait a while then with a soft brush soaked in vinegar, lightly scrub the walls and the doors of the shower. You don't have to rinse, just dry with a towel. Vinegar will disinfect also.

Windows washed in vinegar stay clean longer. Mix 2 cups vinegar to 2 cups water. For streak less windows, dry with a newspaper.

To clean countertops and ceramic tile, spread paper towels over counter. Wet with vinegar and sprinkle with baking soda. Rinse and dry.