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Nelson Family
Recipe Book

Table Of Contents



Breads 3

Soups 15

Vegetables 23

Salads 29

Main Dishes 39

Cake & Frostings 65

Cookies, Bars, and Lefse 75

Pies & Desserts 93

Beverages, Snacks, Jam, & 103
Pickles

Index 113



DEDICATION



this book is dedicated to annie, minnie, edna, and gladys,
the first nelson cooks oe my memory thinking oe the
difficulties they endured every day to put three big
meals on the table (not to mention afternoon lunch)
Without electricity, refrigeration, and modern
plumbing gives me a great appreciation for them all
and for the conveniences we take for granted.

We also Want to thank everyone for sending so many
great recipes. time didn't allow us to test all the
recipes, but the ones we did try were delicious! we
have no explanation for the fact that olive's "four
fruit compote" has 5 fruits or that dolores's "three
bean casserole" has 4 beans. we are also uncertain as
to Whether lutefisk or bullhead are suitable
substitutions in gary's "cioppino." please refer any
questions to the contributors.

a special thank you to stacy for all the hours spent
at the computer typing and editing.

joyce mueller

APRIL 1996



STACY'S NOTE: PLEASE CHECK RECIPES YOU CONTRIBUTED TO

THIS PROJECT FOR MAJOR ERRORS THAT COULD
BE PROBLEMATIC AND ALERT THE FAMILY.



2



Breads



3



4



Oatmeal Buns

Harriet Stanley



1 cup quick oatmeal

2 cups boiling water
1 teaspoon salt

Vi cup molasses



2 eggs

2 packages dry yeast
Vi cup warm water
5Vi - 6 cups flour



1/3 cup shortening

Mix quick oatmeal and 2 cups boiling water. Add salt, molasses, and shortening.
(Boiling water will melt the shortening.) Let cool. Then add eggs and dry yeast dissolved
in Vi cup warm water. Add 5Vi - 6 cups flour. Dough will be soft. Let rise once, then
form buns. Grease hands as dough is sticky. Let rise again. Bake 20 minutes at 350°.

I use my Oster bread hooks for these. Grease the top of the hooks so dough won't climb
them. Easy & fast.



Makes 2 or 3 Loaves.

In a large bowl combine yeast, warm water, dark molasses, salt and Vi cup flour. Beat
until smooth and let stand in a warm place about 15 minutes. Add scalded milk, honey or
molasses, egg, salt, 2 cups flour, shortening and oatmeal. Beat 2 minutes with an electric
mixer. Gradually add about 3 Vi cups more flour. Form into smooth ball, cover bowl
and let stand 10 minutes. Knead dough for 5 minutes and shape into 2 or 3 balls. Cover
with bowl and let rest 10 minutes more. Shape into 2 or 3 loaves and place in 2 standard
loaf pans or 3 - 8" x 4" pans. Cover and let rise in a warm place 45 to 60 minutes, or until
doubled in bulk. Bake at 375° for 35-40 minutes.



Oatmeal Bread

DoLores Kounovsky



2 packages dry yeast
1 cup warm water
l A cup dark molasses
Vi teaspoon salt
Vi cup flour

1 Va cups scalded milk, cooled to



Va cup honey or molasses

1 egg

2 teaspoons salt
2 cups flour

2 tablespoons soft shortening
1 cup quick rolled oats

3 Vi cups flour



lukewarm



Mother's Whole Wheat Bread

Alice Sullivan



4 cups whole wheat flour
7 cups white flour

1 cake yeast

2 Vi tablespoons sugar



3 tablespoons molasses

4 tablespoons shortening
3 teaspoons salt

3 Vi cups water



Bake 1 hour in 375° oven.



5



Whole Wheat Bread

Harriet Stanley



¥2 cup warm water 1 cup sugar

2 teaspoons sugar 4 tablespoons molasses

2 packages yeast 1 tablespoon salt

% cup shortening (I use Crisco) 4 cups whole wheat flour

4 cups warm water 8 cups white bread flour

Mix ¥2 cup warm water, 2 tsp. sugar, and yeast. Set aside. In a large bowl, mix together
shortening, 4 cups warm water, 1 cup sugar, molasses, and salt. Add yeast mixture, then
flours. Work dough well. Put in a warm place to raise ¥2 hour. Knead down. Let dough raise
another 45 minutes. Knead down. Let raise another 45 minutes. Shape into bread loaves.
Put into greased (sprayed) bread pans. Should make six small loaves. Don't make large
loaves. Let raise approx. W2 hours. Bake 350° (preheated oven) for about 40 minutes.

Overnight Buns

Olive Jacobson



4 cups water 2 ¥2 packages of yeast

2 cups sugar l A cup water

1 cup oil 1 cup bran

2 tablespoons salt 1 1 ¥2 cups flour
4 beaten eggs

Boil 4 cups water, 2 cups sugar, and 1 cup oil together for 5 minutes. Cool to luke warm.
Add 2 Tbsp. salt, 4 beaten eggs, 2 ¥2 packages of yeast dissolved in Va cup water. Add 1
cup bran flakes and 1 1 ¥2 cups flour or enough to make a soft dough. Let raise in a warm
place. Can be punched down many times. Form buns in evening. Cover with cloth and set
on counter overnight. Bake at 350° for 10-12 minutes.



1 usually start this mixture at about 4:00 in the afternoon. It works to start in the morning
and bake when ready in mid afternoon. Can be used to make caramel or cinnamon rolls.

Quick No-Knead Rolls

Kathryn Stanley

% cup hot water 2 tablespoons sugar

¥2 cup canned milk 3 ¥2 cups flour

2 packages yeast 1 teaspoon salt

Dissolve yeast in water and milk. Add sugar, 1 ¥2 cups flour, and salt; mix until well mixed.
Add 2 cups flour, mix well. Let set 5 minutes. Shape into rolls and let raise until double.
Bake at 350° for 15-20 minutes. I use these when I make harvest soup or beef stew. They
are easy and good, though they are a heavier roll than ones that raise twice. I double this
recipe, it makes enough to fit Grama Stanley's old baking pan that Mom Stanley gave to me,
don't know the size, a little longer than a 9 x 13 pan.



6



Buns

Olive Jacobson-recipe from her mom, Gladys Nelson



1 quart milk or 2 c. milk + 2 c. water Vi cup oil

2 packages yeast 5 cups flour

1 teaspoon sugar 1 or 2 eggs can be added

1 cup white sugar 6 cups flour

2 tablespoons salt

1 quart of milk or 2 cups milk and 2 cups water warmed to luke warm. Dissolve yeast in
small amount of warm water and 1 tsp. sugar. Add yeast to milk mixture. Also add 1 cup
white sugar, salt, and oil. Gradually add 5 cups flour, mixing well. Let mixture raise until
bubbly. (1 or 2 eggs can be added now.) Add 6 more cups flour. Mix well and knead. Let
raise until doubled. Punch down dough and let raise again. Buns can then be formed and
placed on cookie sheets. When doubled in size they should be baked in a 350° to 375° oven
for 15-17 minutes. This recipe can be used for making caramel rolls also.

White Bread

Olive Jacobson-recipe from her mom, Gladys Nelson

2 cups milk flour

3 tablespoons shortening 2 packages yeast

4 teaspoons salt Vi cup warm water

2 tablespoons sugar 1 teaspoon sugar

3 cups water

Scald milk and pour over shortening, salt, and 2 T sugar. Add 3 cups water to make mixture
lukewarm. Beat in flour to make a thick sponge. Add yeast dissolved in Vi cup warm water
and 1 tsp. sugar. Mix well. Let rest until sponge mixture becomes bubbly, about 20 minutes.
Add flour and knead until dough is no longer sticky and is firm. (Mom didn't give the amount
of flour.) Let mixture rest and knead down 2 or 3 times at 20 minute intervals. Turn into large
greased container. Let raise in warm place until double in size. Knead down again. Divide
the dough into 5 equal parts, form into loaves and put into greased bread pans. Let raise until
double in size. Bake at 375° for 20 minutes, then turn heat to 350° and bake 25 minutes
longer.

Easy Caramel Rolls

Mueller Family

16 frozen cinnamon rolls 1 stick margarine

1 cup brown sugar 1 cup vanilla ice cream

Vi cup white sugar

Melt sugars, margarine and ice cream in 9 x 13 pan on stovetop, mixing together. Arrange
frozen rolls in warm sauce. Preheat oven to 200° and turn off. Let rolls rise in oven until
double in size. Bake 30 minutes at 350°. Cool 5 min. in pan, then invert. Can be made in
two round cake pans. We use this sauce for rolls with homemade or bread machine bread
dough too.



7



Donut Balls

Olive Jacobson-recipe from her mom, Gladys Nelson



3 eggs, beaten dash of nutmeg

1 cup sugar 4 cups flour with

2 cups milk 2 tablespoons baking powder,
2 tablespoons oil sifted together

Mix ingredients together well, drop by spoonfuls into hot oil.

Bewitching Blueberry Pancakes

Kim Toney

2 Vi cups flour 2 eggs

5 teaspoons baking powder 1 Vi cups milk

6 tablespoons sugar 6 tablespoons oil

1 Vi teaspoons salt 1 cup washed blueberries

Stir all ingredients together and fry on a hot griddle.

Cowpuncher Biscuits

Kim Toney— recipe from her grandma, Gladys Nelson

2 cups flour 2 tablespoons powdered sugar

1 egg 2 tablespoons oil
% cup milk dash of salt

2 teaspoons baking powder

Sift dry ingredients. Mix with milk and egg. Add oil last. Bake in muffin tins 25 minutes at
350°. Makes 12. I use pancake syrup on them.

Garlic Bubble Bread

Deb Stanley

1 loaf frozen white bread dough 1 teaspoon parsley flakes

1 egg beaten Vi teaspoon garlic powder or

Va teaspoon salt 1 tablespoon minced garlic

Va cup oleo, melted

Thaw dough and cut into walnut size pieces. Mix the oleo, egg, parsley flakes, salt and garlic.
Dip pieces into this mixture and place in greased loaf pan. Cover, let rise until double. Bake
375° for 30 minutes. Cool in pan 10 minutes. We love the fresh garlic.

Chewy Bread Sticks

Mueller Family

1 package yeast 5 - 5 Vi cups flour

1 Vi cups warm water salt, parmesan cheese, garlic powder or garlic

1 tablespoon honey salt



8



Chewy Bread Sticks, continued

Dissolve yeast in warm water; add honey. Add flour gradually; mix together and knead 10
minutes. Heat oven to 200°, then turn off. Let dough rise in oven. Cut into 32 pieces and roll
into 10 inch ropes. Put on greased cookie sheets, eight to a sheet. Let rise 15 minutes. Brush
with butter, sprinkle with salt or other seasonings (Our favorites are listed above. You could
also try onion salt, Italian seasonings, sesame or poppy seeds.) Bake at 400° for 8-12
minutes. Watch for browning on the bottoms.

Cheese Garlic Biscuits

Greta Jacobson



2 cups Bisquick l A cup margarine

2/3 cup milk l A teaspoon garlic powder

Vi cup shredded cheddar cheese

Heat oven to 450°. Mix Bisquick, milk and cheese until soft dough forms. Beat vigorously
for 30 seconds. Drop by spoonfuls onto ungreased baking sheet. Bake for 8-10 minutes
until golden brown. Combine margarine and garlic powder. Brush over warm biscuits before
removing from baking sheet. Serve warm. Makes 10-12 biscuits.

Flour Tortillas

Stacy Mueller

4 cups flour Vi cup shortening

2 tsp. salt 1 cup lukewarm water (or a little more)

Blend flour, salt, and shortening with pastry blender or forks until shortening is very well
distributed. Add lukewarm water and blend well. Turn out onto lightly-floured board and
knead about 50 strokes. Divide dough into 15 roughly equal sections. Cover with cloth; rest
for at least 15 minutes. Roll each section of dough into a very thin "circle". (My circles
usually aren't very circular.) Cook on a moderately hot ungreased skillet, turning once.



It works well to roll one tortilla while another is cooking, especially if you have a helper. Your
skillet should be warm enough to cook one side in about one minute. You will need to
experiment with your cookware and stove to achieve the right combination. I usually have to
sacrifice the first one as a "test tortilla" and throw it out. I like using our heavy cast iron
skillet. After cooking one tortilla, put it on a plate and cover with a towel. Pile rolled tortillas
on top as they wait to cook and they will get soft and more elastic from the warmth. You can
gently tug them even thinner with your fingers before cooking.

Wrap and store in refrigerator or freeze. To reheat, pat both sides with water and warm
directly on the rack in a 300° oven for a few minutes. This will also make the tortillas softer,
as long as you don't leave them in too long.



9



Corn Fritters

Kathryn Stanley



2/3 cup flour Va cup butter, melted

1 teaspoon baking powder 1 (12 oz.) can whole kernel corn
Vi teaspoon salt Vi cup milk

2 teaspoons sugar 2 eggs, beaten
1 tablespoon minced onions

Heat pancake griddle as for pancakes. Sift together flour, baking powder, salt, and sugar. Mix
together onion, butter, corn, milk, and eggs. Add flour to corn mixture, beat until smooth. Use
Va cup batter for each fritter. Cook as you would pancakes, and butter as you take them off,
serve hot. These are really good with steak, meatloaf, anything!

Blueberry Muffins

Richard Jacobson

1 egg, beaten slightly Vi cup sugar

Vi cup milk 2 teaspoons baking powder

Va cup oil Vi teaspoons salt

1 Vi cups flour 1 cup frozen blueberries

Mix egg, milk, and oil. Sift together flour, sugar, baking powder, and salt. Add blueberries.
Do not overmix. 20 stirs should mix flour in. Grease muffin tins. Bake at 375° for 20-25
minutes.

Amy tells us that her dad has been making these muffins every Sunday morning since he
and Olive got married. They would eat the entire batch all by themselves. Now that their kids
are out of the house, they are back to eating the entire batch again.

Applesauce Muffins

Eunice Nelson

1 Vi cups sugar Vi teaspoon baking soda
Vi cup margarine, softened Vi teaspoon cloves

2 eggs Va teaspoon salt
2 cups flour 1 cup applesauce

1 teaspoon cinnamon

In mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each
addition. Combine dry ingredients; add to the creamed mixture alternately with applesauce.
Mix until just combined. Fill greased muffin cups 2/3 full. Bake at 350° for 20-25 minutes.
Makes about 18 muffins.



10



Rhubarb Muffins

Kathryn Stanley



1 l A cup brown sugar
¥2 cup salad oil

2 teaspoons vanilla
1 egg

1 cup buttermilk

2 ¥2 cups flour
¥2 teaspoon salt



1 teaspoon baking soda

1 teaspoon baking powder

2 cups rhubarb, finely diced

¥2 cup pecans (I leave nuts out.)

1 teaspoon cinnamon

1/3 cup sugar

1 teaspoon melted butter



Combine and beat together brown sugar, oil, vanilla, egg, and buttermilk. Sift together flour,
salt, baking soda, and baking powder. Mix with liquid mixture; add rhubarb and pecans. Place
in greased muffin tins and top with mixture of cinnamon, sugar, and butter. Bake 20 minutes
at 400° or until they are brown and spring back when lightly touched. Let cool slightly and
remove from muffin pans. I run my rhubarb through my food processor to dice.



Raspberry Muffins

DoLores Kounovsky



Muffin Batter:

1 ¥2 cups all purpose flour
¥2 cup granulated sugar

2 teaspoons baking powder
V* teaspoon salt

¥2 teaspoon cinnamon

1 egg, lightly beaten

¥2 cup butter or margarine, melted

¥2 cup milk

1 cup fresh or frozen raspberries,

thawed if frozen
1 teaspoon grated lemon peel (or
Realemon juice)



Topping:

¥2 cup finely chopped pecans

¥2 cup firmly packed brown sugar

V* cup all purpose flour

1 teaspoon ground cinnamon

1 teaspoon grated lemon peel

2 tablespoons butter or margarine, melted

Glaze:

¥2 cup confectioners sugar
1 tablespoon lemon juice



Preheat oven to 350°. Combine flour, granulated sugar, baking powder, salt, and cinnamon in
medium mixing bowl. Make a well in the center of the dry ingredients and add the egg, melted
butter, and milk. Stir just until all ingredients are combined. Gently stir in raspberries and 1
teaspoon lemon peel. Fill each cup of 12 cup paper-lined muffin tins % full with batter.



Combine topping ingredients, adding butter after other items are mixed together. Sprinkle
mixture over the top of each muffin. Bake 20-25 minutes or until golden brown. Combine
glaze ingredients; stir until smooth. Drizzle over warm muffins. Yield: 2 dozen muffins.



11



Six Week Bran Muffins

Carmen & Bill Biddle



1-15 ounce box Bran Flakes cereal 4 eggs, beaten

2 cups honey (3 cups sugar) 1 cup oil

5 cups flour 1 quart buttermilk

5 teaspoons baking soda 2 cups raisins

1 teaspoon salt

Mix cereal, sugar-honey, flour, soda, and salt. Add eggs, oil, and buttermilk. Store in covered
container in refrigerator up to 6 weeks. Bake at 350° for 12-15 minutes.



Applesauce Bread

Stacy Mueller



1 cup unsweetened applesauce

l A cup butter or margarine, melted
Va cup liquid honey

2 large eggs

1 teaspoon vanilla
% cup raisins



2 cups all purpose flour
Vi cup packed brown sugar
2 teaspoons baking powder
Vi teaspoon salt
Vi teaspoon ground cinnamon
Vi teaspoon grated nutmeg



Whisk applesauce, butter, honey, eggs, and vanilla in medium bowl until well blended; stir in
raisins. Thoroughly mix flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large
bowl. Pour liquid mixture over dry ingredients and fold in just until combined; do not
overmix. Spoon batter into sprayed or greased pan, smoothing it on top. Bake 50 minutes at
350°. Test with toothpick. Cool on rack before slicing. I sometimes reduce the amount of
raisins and add chopped nuts. This bread is very good when sliced and toasted. I make my
own unsweetened applesauce for this recipe: Warm peeled and chopped apples over medium
high heat in a saucepan until softened. Mash with potato masher, leaving them a little chunky.



2 Vi cups flour, sifted

3 teaspoons baking powder
Vi teaspoon salt

% cup walnuts
1 cup sugar



Blender Banana Nut Bread

Joyce Mueller

1/3 cup soft butter
1 egg

3 small bananas, cut up
Vi cup milk



In medium bowl, mix together flour, baking powder, and salt; set aside. Chop walnuts in
blender for 10 seconds. Add to dry ingredients. Put sugar, butter, egg, bananas, and milk in
blender; blend for about 15 seconds or until well mixed. Pour over dry ingredients and mix
until ingredients are well moistened. Pour batter into greased 9x5 loaf pan. Bake in
preheated 350° oven for 1 hour. Cool on rack.



12



Cranberry Bread

Joyce Mueller-recipe from her sister, DoLores Kounovsky



2 cups flour

1 teaspoon baking powder
Vi teaspoon soda
Vi teaspoon salt

zest and juice of 1 orange or 2 tablespoons



Realemon juice



1 cup sugar

2 tablespoons melted butter
water

1 egg, well beaten

1 cup sliced raw cranberries

Vi cup nuts



Sift together flour, baking powder, soda, and salt. Add sugar. Put orange juice and zest or
lemon juice into a one-cup measure. Add melted butter and enough water to make % cup
liquid. Add liquid to dry ingredients and mix well. Add egg, then cranberries and nuts. Beat
well. Bake 1 hour at 350° in a 9 x 5 loaf pan. Can be made in two small (about IVi x 3 Vi)
loaf pans— bake 45 minutes.



13



14



Soups



15



16



Cheese & Potato Wild Rice Soup

Kim Toney



Vi cup wild rice, uncooked
1 Vi cups water

Vi pound bacon, cut into pieces
Va cup chopped onion
1 quart milk



carrot curls

2 (10 oz.) cans cream of potato soup,

diluted with 1 can liquid

(V2 milk, Vi water)
2 Vi cups grated American cheese



Combine wild rice and water. Cook over low heat for 45 minutes. Drain; set aside. Fry bacon
and onion. Drain on towel. Place soup in large kettle and dilute. Stir in milk, bacon, onion,
cheese, and cooled rice. Stir until cheese is melted. Garnish with carrot curls.

Cheddar Cheese Soup

Joyce Mueller-recipe from her sister, DoLores Kounovsky



1 large onion

1 cup chopped celery

Vi cup butter or margarine
Va cup all purpose flour
Va teaspoon dry mustard

2 teaspoons Worcestershire sauce
2 cups chicken broth

2 medium carrots, chopped (1 cup)



2 large potatoes, pared & cubed (3 c.)

3 cups milk

3 cups shredded sharp cheddar cheese

(12 ounces)
Va teaspoon pepper
salt (optional)

Vi pound kielbasa sausage (optional)



Saute onion and celery in butter in kettle 3 minutes or until soft. Stir in flour, mustard and
Worcestershire sauce. Cook, stirring, 2 minutes or until vegetables are evenly coated and
mixture is bubbly. Stir in broth, carrots, and potatoes. Optional: add kielbasa sausage cut into
Va" slices, if you wish. Bring to boiling. Lower heat; cover; simmer, stirring occasionally, 25
minutes or until potatoes and carrots are tender. Add milk. Cook over medium heat until
ALMOST boiling; do not boil. Reduce heat to low; stir in cheese until melted. Add pepper
and salt, if you wish. Ladle into soup tureen or heated soup bowls. Garnish with extra
cheese.



4 cups potato slices
Vi cup carrot slices
Vi cup celery slices
Va cup chopped onion
1 Vi cups water



Garden Potato Chowder

Kim Toney



1 chicken bouillon cube
pepper

1 cup milk

2 tablespoons flour
8 ounces Velveeta



In a large saucepan, combine vegetables, water, bouillon cube, pepper; bring to a boil.
Reduce heat, cover, simmer 12-15 minutes until vegetables are tender. Gradually add milk to
flour, stirring until blended. Add flour to vegetables, stirring constantly until mixture boils and
thickens. Add Velveeta and heat until cheese is melted and chowder is hot.



17



Cheddar Cheese Beer Soup

Gary Nelson

l A cup butter or margarine 4 cups chicken stock or regular canned

Vi cup thinly sliced celery chicken broth

Vi cup diced carrots 1 Vi cups (6 oz.) shredded sharp cheddar

Vi cup chopped onion cheese

l h cup all purpose flour 2 tablespoons grated parmesan cheese

Vi teaspoon dry mustard 1 can (12 oz.) beer

Va teaspoon thyme leaves salt

pepper

In 3-quart pan, melt butter over medium heat. Add celery, carrots, and onion; cook, stirring
occasionally, until onion is soft (about 10 min.). Stir in flour, mustard, and thyme and cook for
one minute. Gradually add stock. Bring to a boil over medium-high heat, stirring often; reduce
heat, cover, and simmer, stirring occasionally, until vegetables are tender (12-15 minutes). Stir
in cheddar and parmesan cheeses; when melted, add beer. Heat until steaming. Season to taste
with salt and pepper. Serve with pretzels. Makes 4-6 servings.

Cream of Mushroom Soup

Tricia Diehl

l A cup butter 1 cup half and half

% cup chopped green onions 1 cup chicken broth

2 cups chopped mushrooms l A teaspoon salt

2 tablespoons flour 1/8 teaspoon pepper

In a large skillet, cook green onions in butter over low heat for 5 minutes. Add mushrooms and
cook 2 minutes. Add flour and cook 3 minutes. Remove pan from heat; add chicken broth and
half and half with whisk. Bring soup to a boil over moderate heat. Simmer, stirring, for 5
minutes. Add salt and pepper.

Knephla Soup

Mueller Family

3-4 medium potatoes 1 l A cups water

2-3 bay leaves 2-3 cups milk

2 cups flour 1 medium onion

1 tablespoon (or less) salt l A cup butter or margarine

Peel and dice potatoes. Place in large kettle; add bay leaves and enough water to cover. Bring
to a boil, cooking until potatoes are soft, about 15 minutes. Meanwhile, mix flour, salt, and
water to form a soft dough. Knead slightly, adding more flour as necessary to make dough
manageable. Roll dough out flat and cut knephlas with a pizza cutter, or form ropes of dough
about as thick as your thumb, press flat, and snip off short pieces with kitchen scissors. Once
potatoes are cooked, stir in knephlas; boil 5 minutes. You may need to add more water.
Knephlas should float when done. Add milk and heat until warm. Fry chopped onion in
butter until golden brown; do not overcook. Mix onions into warm soup; serve. Add salt and
pepper to taste.



18



Knoepfla Soup

Deb Stanley



Raw potatoes, diced 1 medium onion, diced

celery & carrots, diced 2 cans cream of chicken soup

3 quarts water 3 cups flour

1 large can chicken broth 2 eggs

4 tablespoons chicken base 1 cup milk

4 tablespoons butter 1 teaspoon salt

2 cups cream 1 teaspoon baking powder

Combine water, broth, potatoes, onion, celery, carrot, chicken base. Mix together flour, eggs,
milk, salt, and baking powder for knoepflas. When water is boiling and potatoes have
softened, snip knoepfla dough in boiling water. Cook 15 minutes. Add cream, cream of
chicken soup, and butter. Very good.

Knefla Soup

Dy Vonne Nelson

6 potatoes, peeled & cut into bite size 5 cups water

2 onions, chopped 1 teaspoon salt

1 carrot, pared and sliced pepper

1 stalk celery, sliced 1/3 cup butter

4 chicken bouillon cubes 1 (13 oz.) can evaporated milk

1 tablespoon parsley flakes

Combine all ingredients but milk in large kettle and simmer until vegetables are tender. Add

knefla. Simmer 30 minutes. Add evaporated milk just before serving.

Knefla:

2 cups flour 1 teaspoon salt
1 egg 1 cup milk

Mix and form into long strips. Cut dough in small pieces.



19



Creamy Potato Bisque

Gary Nelson



Just by adding or switching a few ingredients, you can turn this creamy potato soup into a fresh
mushroom-potato variation or an elegant shrimp, crab, or clam bisque.

6 tablespoons butter or margarine 4 cups chicken stock or reg. strength canned

1 large onion, chopped chicken broth

1 cup chopped celery, including some leaves 4 cups milk

4 cups peeled, diced thin-skinned potatoes 3 tablespoons cornstarch

l A cup finely chopped parsley l A cup water

About ¥i teaspoon salt Finely chopped parsley

About l A teaspoon pepper

In a 5 to 6-quart pan, melt 4 tablespoons butter over medium heat. Add onion and celery and
cook, stirring occasionally, until onion is very soft (about 15 minutes). Add potatoes, l A cup
parsley, salt, pepper, and stock. Bring to a boil over high heat; reduce heat, cover, and simmer
until potatoes are tender (about 30 minutes). Stir in milk and heat, covered, until steaming. Do
not boil. Stir together cornstarch and water and add to soup. Continue cooking and stirring
until soup boils and thickens. Season to taste with more salt and pepper, if desired. Just
before serving, pour in soup tureen, floating remaining 2 tablespoons butter on top, and
sprinkle with parsley. Makes 6-8 servings.

Mushroom and Potato Bisque: Follow directions for Creamy Potato Bisque, but stir in
¥i pound sliced mushrooms with stock.

Shrimp Bisque: Follow directions for Creamy Potato Bisque, but stir in 1 l A pounds small
cooked shrimp or 2 packages (12 oz. each) frozen cooked shrimp, partially thawed, just before
adding cornstarch mixture.

Clam Bisque: Follow directions for Creamy Potato Bisque, adding 1 bay leaf with salt and
pepper. Stir in 1 pound of crabmeat just before adding cornstarch mixture.

Minced Clam Bisque: Follow directions for Creamy Potato Bisque, but omit the 4
tablespoons butter. Instead, use 5 slices bacon, cut into 1-inch pieces. Cook bacon in pan over
medium heat until limp (about 5 minutes). Spoon off and discard all but 3 tablespoons of the
drippings. Add onion and celery and cook as directed. Stir in 4 cans (6 ¥2 oz. each) minced
clams and their liquid just before adding milk.



20



Black Bean Soup

Alice Sullivan



1 cup dry black beans 1/8 teaspoon cayenne pepper

6 cups either chicken or beef stock 1 bay leaf

l A cup oil 1 teaspoon salt

1 cup chopped celery 2-4 pepper corns

1 cup chopped onion 2 whole cloves

2 cloves garlic, crushed ¥i cup powdered milk
1/3 cup uncooked brown rice

Soak beans overnight. Drain and cook with 6 cups stock until tender, about 2 hours. In large
Dutch oven, heat oil; saute celery, onion, and garlic until soft. Add rice and saute 2-3 minutes
longer. Stir in 1 cup of stock from beans. Add beans and rest of liquid in which they were
cooked. Add remaining ingredients except milk. Cook 1-2 hours. Blend milk with cup
soup broth; add mixture to soup. Serve garnished with chopped green onion and lime slices,
if desired. 4-6 servings.



21



22



Vegetables



23



24



Sweet Potato Casserole

Joan Nelson



3 cups canned sweet potatoes Topping:
Vi cup milk 1 cup brown sugar

2 eggs Vi cup flour

Vi cup butter 1/3 cup butter

Vi cup sugar 1 cup pecans

Mix topping ingredients in a small bowl; set aside. Mix all other ingredients with blender (or
with hand mixer on high) until smooth. Spread in greased 9x13 baking dish. Bake at 350°
for 35 minutes. Remove and stir. Then sprinkle topping over and bake for an additional
10 minutes.



Southern Sweet Potatoes

Kim Toney

Vi cup butter 2 eggs

% cup sugar Vi cup whipping cream

% cup brown sugar 3 cups grated sweet potatoes (raw)

Cream butter and sugars, add eggs and beat well. Combine with cream and sweet potatoes.
Pour in greased 2 quart casserole. Bake at 350° uncovered for 1 hour.



Ready Ahead Potatoes

Eunice Nelson



4 pounds potatoes (12 medium) 1 clove garlic, crushed

1 (8 oz.) package cream cheese, l A cup chopped chives (may use pink

softened and green salad onions)

1 cup dairy sour cream Vi teaspoon paprika

2 teaspoons salt 1 tablespoon butter
1/8 teaspoon pepper

Cook potatoes in boiling, salted water until tender. Mash potatoes with electric mixer. Add
cream cheese, sour cream, salt, pepper, and garlic. Beat at high speed until smooth and light.
Stir in chopped chives. Spoon into a lightly greased 10-cup baking dish, sprinkle with paprika.
Dot with butter. Bake at 350° for 30 minutes until golden and heated through.

Buffet Potatoes

Kim Toney

4 medium size baking potatoes Vi cup grated process American cheese

3 tablespoons butter Vi cup light cream or whole milk
salt and pepper

Peel potatoes; cut lengthwise in strips like french fries. Place in greased baking dish, dot
potatoes with butter, salt, and pepper, and cheese. Pour cream over all. Cover with
aluminum foil and bake at 425° for 40-45 minutes.



25



Calico Beans

Deb Stanley



Vi pound ground beef, browned and 1 can butter beans

drained 1 can pork and beans

Vi pound bacon, cubed and browned 1 can kidney beans

Vi cup catsup 3 A cup brown sugar

1 teaspoon salt 1 teaspoon mustard

2 teaspoons vinegar

Mix well. Bake at 350° for 40-60 minutes. Can omit hamburger and use more bacon. I use
crock pot sometimes-takes 2 hours.

Carrot Casserole

Dy Vonne Nelson

1 package or 4-5 cups frozen carrots 1/3 pound oleo or butter
or 4 cups cooked carrots 1 large onion, grated

Velveeta cheese, shredded potato chips

Cook carrots; saute onion in butter; shred cheese. Alternately place carrots, onions, and cheese
in layers in casserole, ending with cheese. Top with potato chips. Bake 30 minutes in 325°
oven.

California Blend Vegetables

Eunice Nelson

California Blend vegetables 1 bag crushed Ritz crackers

Velveeta cheese l A cup butter

Precook vegetables. Put in greased casserole. Add a layer of Velveeta cheese over vegetables
and crushed crackers. Drizzle with butter. Bake at 350° until cheese melts, about 15 min.

Green & Gold Casserole

Kathryn Stanley

2 pounds zucchini l A teaspoon pepper

Vi teaspoon salt 1 teaspoon grated onion

Vi cup water 1 (12 oz.) can whole corn

2 eggs, beaten l A pound shredded cheddar cheese

Slice zucchini in l A" pieces; place in pan with salt and water. Cover; boil for 10 minutes; drain
well and mash. Mix eggs, pepper, and onion; add to mashed zucchini. Pour in corn and
cheese. Top with more cheese and bake at 350° for 30-40 minutes. This goes with any kind
of meat, even my kids like it.



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Scalloped Corn

Jill Kounovsky



1 egg

1 cup milk

Vi teaspoon minced dried onion



22 saltine crackers



l A teaspoon salt
dash pepper

1 (17 oz.) can cream-style corn
1 tablespoon butter



Put crackers into a plastic bag and crush with a rolling pin. In casserole dish, beat egg with
fork. Stir in milk, onion, salt, and pepper. Measure 2/3 cup of the cracker crumbs and add to
milk mixture. Put rest of crackers aside. Add corn to milk mixture. Put butter into a skillet;
melt on low heat. Pour over crumbs in bowl and stir to mix well. Sprinkle crumbs over corn
mixture. Bake for 1 hour at 350°.



Saute butter, onions, celery, and green peppers. Add peas— mushroom soup placed on top-
pimento and water chestnuts. Bake Vi hour, covered. Then stir gently and bake an
additional Vi hour, uncovered.



Pea Casserole

Dy Vonne Nelson



Vi cup green pepper (optional)



Vi cup butter
Vi cup onions
Vi cup celery



1 bag frozen peas

1 can cream of mushroom soup

pimento

1 can water chestnuts



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28



Salads



29



30



Cranberry Salad

Olive Jacobson



1 pound frozen cranberries 1 pound miniature marshmallows

1 cup sugar Vi pint whipped cream

1 cup crashed pineapple, well drained

Grind cranberries. Add sugar and pineapple; let stand for one hour. Add marshmallows; let
stand several hours or overnight. Add whipped cream, mix together and serve. Looks pretty
in a crystal bowl.

Fresh Cranberry Salad

Eunice Nelson



1 package (12 oz.) fresh cranberries

1 Vi cups sugar

3 cups boiling water

3 packages (3 oz. each) orange jello



2 cans mandarin oranges, drained and cut in

small pieces
1 cup chopped walnuts or pecans
1 can crushed pineapple, undrained



Grind cranberries in food grinder, stir in the sugar to blend. Set aside. Dissolve gelatin in
water; cool until mixture begins to thicken. Add to cranberry mixture. Add oranges, nuts, and
pineapple. Stir well; pour into lightly oiled 8-cup mold. Chill overnight. Unmold and serve
on a plate of crisp greens. 16 servings.



Jello Cranberry Mold

Joyce Mueller

1 (3 oz.) package jello, any red flavor 1 can (8 oz.) whole berry cranberry sauce

1 cup boiling water 1 cup diced apples or celery

% cup canned pineapple juice 1/3 cup coarsely chopped nuts

Dissolve gelatin in boiling water. Add pineapple juice and cranberries. Chill until slightly
thickened. Stir in remaining ingredients. Pour into 4-cup mold or individual molds. Chill until
firm. Unmold. Makes 3 Vi cups or 10 relish servings. Recipe may be doubled; use only 1 cup
canned pineapple juice.

Cranberry Peach Mold

Olive Jacobson



1 cup jellied cranberry sauce Vi cup water

1 package raspberry gelatin 2 cups sliced canned peaches

1 Vi cups boiling water 1 cup dairy sour cream

1 package lemon gelatin

Mash cranberry sauce; add raspberry gelatin. Pour 1 Vi cups boiling water over to dissolve the
gelatin. Pour into a 5 Vi cup mold; chill until almost set. Dissolve lemon gelatin in Vi cup
boiling water. Drain peaches, reserving Vi cup syrup; add syrup to gelatin. Stir in sour cream.
Chill until partially set; add peaches; pour over raspberry layer. Chill till firm.



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Red Hot Salad

Joan Nelson



1 package unflavored gelatin Vi cup red hots

2 packages red jello 2 cups 7 Up
2 cans applesauce

Mix jello powders, applesauce, and red hots together in sauce pan. Bring to a boil over low
heat. Pour into glass 9x13 serving dish and carefully add 7 Up. Place in refrigerator until set.

Strawberry Nut Salad

Alice Sullivan



2 small (or 1 large) pkg. strawberry gelatin

1 cup boiling water

2 packages frozen sliced strawberries

3 bananas, mashed

1 (No. 2) can crushed pineapple, drained

1 cup broken walnuts

1 pint sour cream (I don't use this much.)



Topping:

1/3 cup sugar

2 tablespoons flour

2 tablespoons butter

2 beaten eggs

1 cup pineapple juice

1 cup heavy cream or 1 pkg. Dream Whip



Dissolve jello in hot water; stir in thawed strawberries and juice, pineapple, banana and nuts.
Pour Vi mixture in 9 x 13 pan or large mold; refrigerate until firm, about 1 Vi hours. Spread
with sour cream, then spoon gently the remaining mixture and refrigerate. For topping,
combine sugar, flour, and egg; stir in pineapple juice. Cook over low heat, stirring constantly
until thick; remove from heat. Add butter and cool. Then fold in the cream that has been
whipped (or the Dream Whip prepared according to package directions). Can be put on jello
salad ahead of time. Optional: Top with shredded mild cheddar cheese.



Taffy Apple Salad

Eunice Nelson



1 (20 oz.) can pineapple chunks

2 cups tiny marshmallows
Vi cup sugar

1 tablespoon flour

2 tablespoons vinegar
1 beaten egg



6-7 cups cubed, cored apples
1 (8 oz.) container cool whip
1 (10 oz.) jar maraschino cherries, drained and

halved
1 cup peanuts



Drain pineapple, reserving juice. In large bowl, stir together pineapple chunks and
marshmallows; cover and chill for up to 24 hours. For dressing, in a small saucepan stir
together the sugar, flour, reserved pineapple juice, vinegar, and egg. Cook and stir over
medium heat, just until mixture bubbles. Reduce heat; cook and stir for 2 minutes more.
Transfer the mixture to a small bowl. Cover and chill. To serve, add chilled dressing and
apples, cool whip, cherries, and peanuts to marshmallow mixture; stir to mix well.



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Four Fruit Compote

Olive Jacobson



1 (20 oz.) can pineapple chunks
Vi cup sugar

2 tablespoons cornstarch
1 tablespoon lemon juice
1/3 cup orange juice



1 can mandarin oranges, drained

2 yellow apples, unpeeled and cut into pieces
2 red apples, unpeeled and cut into pieces
2-3 bananas

1 cup red grapes



Drain pineapple chunks, reserving % cup juice. In a saucepan combine sugar and cornstarch.
Add reserved pineapple juice, lemon juice, and orange juice. Cook and stir over medium heat
until thick and bubbly. Cook one minute longer. Remove from heat and set aside. In a bowl
combine pineapple chunks, mandarin oranges, apples, bananas, and grapes. Pour warm sauce
over the fruit. Stir gently to coat. Cover and refrigerate.

Banana Dressing

Joan Nelson



2 old bananas
1 cup sour cream



4 tablespoons brown sugar
1 Vi teaspoons lemon juice



Blend ingredients on medium until smooth. Toss over chopped fruit for a delicious salad.
Makes 2 cups.



Cherry Salad Supreme

Kathryn Stanley



1 (3 oz.) package lemon jello

1 (3 oz.) package raspberry jello

2 cups boiling water

1 (21 oz.) can cherry pie filling
1 (3 oz.) package cream cheese



1/3 cup mayonnaise (not salad dressing)
1 (8% oz.) can crushed pineapple
Vi cup cream

1 cup miniature marshmallows
chopped pecans (optional)



Dissolve raspberry jello in 1 cup boiling water; stir in pie filling. Turn into 9x9x2 dish.
Chill until partially set. Dissolve lemon jello in 1 cup boiling water. Beat together cream
cheese and mayonnaise; gradually add lemon jello. Stir in undrained pineapple. Whip cream;
fold into lemon mixture with marshmallows. Spread on top of cherry layer, sprinkle with
chopped pecans, if desired. (My family likes it better without the marshmallows and nuts.)



Cherry Salad

Joyce Mueller



2 cans cherry pie filling
2 small boxes cherry jello
2 cups boiling water



1 cup chopped apple, unpeeled

Vi cup diced celery

Vi cup coarsely chopped walnuts



Dissolve jello in boiling water. Add pie filling, apples, celery, and walnuts. Stir well. Chill at
least 3 hours before serving.



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Banana and Peanut Salad

Alice Sullivan



Dressing: 3 cold bananas

1 tablespoon vinegar 1 cup Spanish peanuts

Vi cup water or chopped blanched peanuts

2 tablespoons flour
Vi cup sugar

1 tablespoon butter

2 egg yolks

Make dressing before hand and refrigerate. Mix vinegar, water, flour, and sugar well. Add
rounded tablespoon of butter. Cook over low heat until it begins to thicken. Pour beaten egg
yolks slowly into mixture and continue cooking until thick and creamy. Cool and refrigerate.
Have ready cold bananas and peanuts. Peel and dice bananas. In a cold bowl, put layer of
bananas, layer of nuts, layer of dressing, layering until all ingredients are used. Chill Vi hour,
serve cold with cold or hot meat dishes.



Salami-Mac Salad

Carmen & Bill Biddle



1 (7 Vi oz.) Kraft mac & cheese dinner

Vi pound salami or summer sausage, chopped
Vi cup coarsely chopped dill pickle

2 tablespoons finely chopped onion



Vi teaspoon salt

dash of pepper

Vi cup Kraft real mayonnaise



Prepare dinner as directed on package. Add remaining ingredients. Mix lightly; chill. Add
additional mayonnaise before serving. 4-6 servings.



Pasta Salad

DoLores Kounovsky



12 oz. rotini (curly roni)



Any or all of the following:

2 tablespoons chopped onion

Broccoli flowerettes, cooked

Green, red, or yellow pepper, cut in pieces

Va cup sliced olives



Creamy Italian dressing

1 tomato, cut in wedges

sliced mushrooms

8 oz. mozzarella cheese, cubed

sliced pepperoni

salt & pepper to taste



Cook rotini according to package directions. Drain; rinse with cold water to cool. Toss with
any or all of the other ingredients listed. Add Creamy Italian dressing to taste. Refrigerate for
several hours. Serve with additional Italian dressing.



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Macaroni & Shrimp Salad

Amy Jacobson



3 cups macaroni, cooked

3 cups chopped ham pieces

Vi cup chopped onion

1 cup chopped celery

1 cup chopped green peppers

Mix macaroni, ham, onion, celery, green
juice and salt & pepper.



1 can small cocktail shrimp
1 cup mayo

1 tablespoon lemon juice
dash salt and pepper

•, and shrimp. Add mayo mixed with lemon



Shrimp Salad

Gary Nelson

1 package lemon jello salt and pepper to taste

1 cup hot water 3-4 green onions, chopped

1 (8 oz.) can tomato sauce 3 A cup celery, chopped

1 tablespoon vinegar 1 can shrimp

Make like jello and add the other ingredients. Put in individual cups or small bowl.



Spring Salad

Deb Stanley

2 cups dry macaroni, any kind/shape, boiled, Dressing:

rinsed, and chilled 1 cup mayonnaise (not salad dressing)

3 diced carrots l A cup vinegar
diced celery ¥i cup sugar
medium green pepper, diced ¥i teaspoon salt
cucumber, diced V2 teaspoon pepper

¥1 can (7 oz.) sweetened condensed milk

This can be made in large batches by doubling sauce. I like to use balsamic vinegar for a little
different flavor. Sauce keeps well in refrigerator when not mixed on pasta. I like to use
broccoli and cauliflower too in larger batches.

Broccoli Deligh
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