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Intern Ben’s Auntie-Marla’s Enchilada Casserole: A Little Different Macaroni Salad 2 eggs 1 c. granulated sugar 2/3 c. butter, melted 1 c. all-purpose flour 2 1/2 c. cranberries, fresh or frozen 1/2 c. brown sugar, packed 1 unbaked 9-inch pie shell 2-3 Tablespoons butter 1/2 c. walnuts Preheat oven to 350 degrees. In a medium bowl, mix egg, granulated sugar, butter and flour together with a whisk. Set aside. Arrange the cranberries evenly in the unbaked pie shell. Mix brown sugar, walnuts and butter together in a small bowl. Distribute lightly over cranberries. Using a spoon spread the egg mixture over the coated cranberries. Bake for 45 minutes. Yield: 8 servings Submitted by Paul Splittgerber (From Warrens Cranberry Festival Brochure)
Yield: 15 to 24 servings
Butter
or margarine for greasing pan
Grease a 9 x 13-inch baking pan with butter or margarine. Preheat oven to 350 degrees F.
By hand, stir in nuts and
cranberries. Place in prepared pan. Bake for 1 hour or until a wooden
pick inserted in center comes out clean. Cool. Laura Nelson
1 pound hamburger 1/3 jar Picante sauce
1 cup cheddar cheese Fry the hamburger and have an adult take off the grease. Add the Picante sauce and mix it all up. Then mix in the cheese until it all melts. Eat with Tostido chips. Submitted by: Richard Markham (age 8) Thank you, Richard, for thinking of us and sending in this recipe! -Donna
Intern
Ben’s Auntie-Marla’s Enchilada Casserole: Ingredients: 1 ½-2 lbs. ground beef 1 cup chopped onion 1 ½ tsp. cumin 1 tsp. garlic powder (salt) 4 tsp. chili powder 1 tsp. salt ½ tsp. pepper 2 cups picante sauce or enchilada sauce 12 flour tortillas (large-usually 1 pkg.) 1 lb. Monterey Jack or M.Jack/Chedder Mix Cheese 1 cup sour cream. Directions: Preheat oven to 375°F. Spray 13X9 inch baking dish, set aside. Brown ground beef and onion; drain drippings. Add the cumin, garlic powder, chili powder, salt, & pepper. Meanwhile, pour ½ cup picante/enchilada sauce into prepared casserole dish. Arrange half the tortillas to cover bottom of casserole (fold the tortillas in half and tear apart to cover bottom of dish). Pour ½ cup additional picante/enchilada sauce evenly over tortillas. Add the sour cream to the beef mixture and stir until evenly-blended; spoon the beef mixture into the casserole dish, distributing evenly. Sprinkle on half of the cheese. Arrange remaining tortillas to cover cheese. Spread remaining picante/enchilada sauce over tortillas. Top with remaining cheese (may be prepared in advance to this point. Cover with foil and refrigerate up to 24 hours). Cover with foil and bake 40 minutes. Remove foil and continue baking 5 more minutes. Makes 8 to 10 servings.
Thinly slice potatoes (you can peel them if you like, but you don’t have to) and place half of them in a greased casserole. Top with chopped onions and green peppers to taste Salt, Pepper, and garlic salt to taste Repeat layers Pour one can of Cream of Chicken Soup (undiluted) over the top, spread out and bake at 350 degrees until potatoes, onions and peppers are tender. Very tasty!
Donna Kirk
A LITTLE
DIFFERENT MACARONI SALAD 16 oz. macaroni, cooked 4 carrots, grated 1 sweet onion, chopped 1/2 c. red pepper, chopped 1/2 c. green pepper, chopped 2 cups mayonnaise 14 oz. can sweetened condensed milk 1/2 c. sugar 1/2 c. white vinegar Salt & pepper Combine macaroni & vegetables in a large bowl. In a separate bowl, combine remaining ingredients. Pour over macaroni & vegetables. Mix. Chill at least 8 hrs. Mix well. Barb Christiansen/Lynn Alsum
(This recipe was requested when it was served at church.)
Prep: 10 min., Bake: 350 degrees for 20-23 minutes till brown
4 cups all purpose flour 1 cup sugar 1/2 teaspoons Salt 4 teaspoons baking powder 1 1/2 c. raisins 2 sticks (1 cup) butter (or margarine) 2 eggs
1 cup milk Whisk flour, sugar, salt & baking powder together. Gradually mix in raisins. Add butter (or margarine) in small cubes with pastry blender. Whisk together eggs & milk in small bowl. Gradually stir in flour until dough forms. Work dough with hands if necessary. Do not overwork. Drop scant 1/2 cup amounts of dough onto ungreased baking sheet or stone. In two bathes, bake scones in 350 degree oven for 20-23 minutes or until golden brown. Karen Betler (Can be made in less than an hour) 2 cups cooked, cubed chicken or turkey or 2 cans (5 oz. ea) boned chicken 10 3/4 oz. can condensed Cream of mushroom soup 10 oz. pkg. frozen peas, thawed 1 cup (4 oz.) shredded cheddar or American cheese 1/4 c. chopped pimento, if desired 2 tablespoons chopped onion 1/4 teaspoon pepper Biscuit topping: 1 1/2 cup all purpose or unbleached flour 2 teaspoons baking powder 1.2 teaspoon salt 1/4 cup butter or margarine 1/2 cup milk 1/2 cup (2 oz.) shredded cheddar or American cheese Heat oven to 400 degrees. In medium saucepan, combine first seven ingredients; heat until hot and bubbly. Pour hot chicken mixture into ungreased shallow 2-qt. casserole or 12x8-inch baking dish. In medium bowl, combine flour, baking powder and salt; stir to blend. Using pastry blender or fork, cut in butter until consistency of coarse meal. Add milk; stir with fork, cut in butter until consistency of coarse meal. Add milk; stir with fork just until a soft dough forms. Form into flat rolls (1/2 inch thickness). Arrange biscuits over hot mixture. Bake 18 or 22 minutes until golden brown. Sprinkle with 1/2 c. cheese; return to oven for 5 minutes until cheese melts. Serve immediately. 4-6 servings. Donna Kirk
1 1/4 cups milk 1/4 cup butter or margarine 3 1/4 cup all purpose flour 1/4 cup sugar 1 teaspoon salt 2 packages of active dry yeast
1 egg Topping: 1 cup firmly packed brown sugar 1 teaspoon cinnamon 3/4 cup butter or margarine 2 tablespoons corn syrup
3/4 cup chopped nuts
In small saucepan, heat milk and butter until very
warm. (Butter does not need to melt.)
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These recipes are submitted by
members of Grace.