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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-me-

downs 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,

Remembering59yearsofcooking

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

Chapter 1

Chapter 2

Chapter 3

Chapter 4

Chapter 5

Chapter 6

Chapter 7

Chapter 8

Introduction

Appetizers/Beverages

Soups/Sauces

Breads

Main Dishes

Vegetables/Side Dishes

Desserts

Jelly Making

Helpful Hints

Index

1

15

27

45

79

95

134

129

131

Appetizers &

Beverages

Appetizers1

Mama'sBeanDip BernieceKruse

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

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.

Appetizers2

SevenLayerDip JoyceGaines

Beans (refried)

Guacamole sour cream

picante (mild) cheese lettuce

tomatoes round tortilla chips

Layer in the order shown. Circle with round tortilla chips

SalsaPronto CyndyKruse

1 can (14 oz) Del Monte Mexican Style stewed tomatoes

cup chopped onion 2 T. chopped fresh cilantro

2 t. lemon juice 1 clove garlic, minced

1/8 t. hot pepper sauce

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

Appetizers3

TexasCaviar LanaKruse

1 14 oz. can black-eyed peas

with jalapenos, drained (jalapenos optional)

1 14 oz. can pinto beans 1 (15 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 cup onion, chopped

cup fresh parsley, chopped 1 8 oz. bottle Italian Salad Dressing (low fat dressing

works well)

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.

Appetizers4

GuacamoleDip NancyKruse

2 large ripe avocados

2 T. lime juice cup finely chopped onion cup fresh cilantro leaves

(finely chopped) 2 jalapeno peppers

(finely chopped) cup cubed and drained

ripe tomato Salt to taste

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.

StuffedMushrooms JoyceGaines Fromthekitchen ofAnitaYoung

16 large mushrooms 2 T. chopped onions

2 T. butter 1 cup chunked ham

2 T. bread crumbs 2 T. diced pimento

Remove mushroom stems; chop stems w/onions; saut until tender.

Add ham bread & pimento. Stir & remove from heat. Stuff mushroom.

Cover & cook @ 375o for 15 minutes.

Appetizers5

SpicyShrimpSpread NancyKruse ChangingThymesCookbook

lb. unpeeled medium shrimp 1 cups boiling water

cup margarine 1 t. horseradish

t. salt t. garlic powder

Dash of hot pepper sauce Dash of paprika

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.

Appetizers6

ChickenEggRolls JoyceGaines Fromthekitchen ofJadeGonzalez

1 chicken, boiled & chopped

1 T of oil onion, chopped

1 bunch of celery, finely chopped

cup of water mixed with 1 t. of Corn Starch

t. of Salt 1 lb. of Beans Sprouts

1 egg 30-40 Egg roll covers

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.

Appetizers7

DeviledEggs BernieceKruse

6 eggs 3 T. mayonnaise

or salad dressing 1 t. prepared horseradish

t. dry mustard t. pepper

1/8 t. salt Paprika

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

Appetizers8

SaucyLittle BernieceKruse MeatLoaves Converse100YearCookbook

1 lb. Lean ground beef cup Quaker Oats

1 t. Salt cup chopped onions

1 egg beaten cup milk

Topping

1/3 cup catsup 1 T. brown sugar

1 T. prepared mustard

Combine ingredients. Shape into 6 individual loaves

in shallow baking pan. Spread topping on each loaf. Bake at 350o for 35 minutes.

Appetizers9

PimientoCheese BernieceKruse'sKitchen

1 lb. Cheddar cheese 1 egg boiled (or 2 egg whites)

to cups milk 2 T. Miracle Whip

1 small jar pimientos (chopped) Dash garlic salt

Grate cheese or use food processor.

Add eggs, cup milk, Miracle Whip, garlic salt and pimentos; mix well.

If needed, add more milk and Miracle Whip.

Best if made the day before. EasyCheeseDip NancyKruse

2 (8 oz.) pkgs. Philadelphia

Cream Cheese Picante sauce

(medium or hot)

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/Sauces15

ChickenSoup BernieceKruse

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

cup rice t. pepper

1 t. Mrs. Dash 1 t. Chili Powder

Salt to taste

In a large pot, put water and drumsticks, bring to a boil, then simmer for 2 to 2 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 cup of corn or peas.

Serve with crackers or garlic bread.

Soups/Sauces16

ChickenEggNoodleSoup BernieceKruse

3 chicken breast skinned 8 cups water

1 t. salt t. pepper

3 carrots (sliced) 4 oz. egg noodles

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/Sauces17

HeartyPotatoSoup BernieceKruse 150th AnniversaryCookbook

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

Saut 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/Sauces18

CornCustard BernieceKruse

1 (16 oz.) can whole kernel corn cup water 2 cups milk

1 T. butter or margarine 3 eggs, well beaten

t. salt t. white pepper

2 T. chopped onion 1 jar (2 oz.) chopped pimiento,

drained

Heat oven to 350. Heal milk and butter, stirring

occasionally, until butter is melted.

Mixed all ingredients together and place in ungreased 1 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/Sauces19

CornSoup BernieceKruse 150th AnniversaryCookbook

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 t. salt t. sugar

dash red pepper (cayenne) Egg noodles or rice, if desired

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, saut 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 cup uncooked egg noodles or 3 Tablespoons uncooked rice, if desired, and cook 10-15 minutes or until tender.

Makes 8 servings.

Soups/Sauces20

Thick&Creamy NancyKruse BakedPotatoSoup

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 cup parsley, chopped

1 t. garlic powder 1 t. salt

1 t. dried basil 1 t. red pepper sauce

1 ground black pepper to 1 cup sharp cheddar cheese

(grated) 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 " bits; fry in large kettle. Remove bacon and reserve. Discard of drippings.

Saut 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/Sauces21

OldFashioned BernieceKruse SplitPeaSoup

1 cup split peas 1 ham bone or

cup cubed ham (with excess fat removed)

1 carrot, grated 2 medium onions, minced

1 potato, grated cup diced celery

cup finely chopped green pepper

salt and pepper to taste

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/Sauces22

BasicWhiteSauce BernieceKruse 150thAnniversaryCookbook

1 cup milk 2 T. flour t. salt

Dash pepper (white is preferred)

2 T. melted butter, margarine or oil

Add all ingredients except butter in blender. Blend until smooth.

Turn into saucepan, add melted butter. Cook, stirring until thickened.

Makes 1 cup

BasicBrownSauce BernieceKruse 150thAnniversaryCookbook

3 T. butter, margarine or oil cup flour

1 can (10 oz) condensed beef broth

2/3 cup water

Note: Beef bouillon cubes and water may be substituted for canned beef broth.

Soups/Sauces23

TartarSauce BernieceKruse byAnnScheel

1 quart Mayonnaise 1 cup pickle relish

cup chopped parsley cup chopped onion

Mix all ingredients well and keep refrigerated.

CreamGravy NancyKruse TexasHighwaysCookbook

2 T. pan drippings (or butter) 2 T. flour

2 cups whole milk or Half & Half

Salt & Pepper to taste

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/Sauces24

BasicCheeseSauce JoyceGaines

1 cup whipping cream cup (3 oz.) shredded cheddar

or gruyere cheese 1 T. dry white wine or vermouth

(optional) Dash of garlic powder Dash of white pepper

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 cup plus 2 tablespoons and cup. Stir in remaining ingredients.

Let stand 5 minutes, stirring occasionally until smooth.

MontereyJackSauce JoyceGaines

cup whipping cream 2 T. beer or dry white wine

cup (3 oz) shredded Monterey Jack cheese (with or without

jalapeno peppers) Dash of red pepper (optional)

Combine cream and beer in a 4-cup glass measure.

Microwave, uncovered, at high power 6-8 minutes

Continue the same as the basic cheese sauce above.

Soups/Sauces25

BasicPintoBeans BernieceKruse

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

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.

BarbecueBeans BernieceKruse

Basic Pinto Bean recipe 2 lbs. Round steak or 2

lbs. Turkey sausage 1 cup Barbecue Sauce

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/Sauces26

ChiliBeans BernieceKruse

Basic Pinto Bean recipe 2 lbs. Round steak

1 cup Gebharts Chili Powder

1 can tomato sauce or paste

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

Breads27

WhiteBread BernieceKruse'sKitchen

7 cups flour 5 T. Sugar

1 t. salt 2 T. Shortening (or oil)

2 pkgs. Active dry yeast 2 cups warm water

Dissolve the yeast in 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.

Breads28

HoneyWholeWheatBread NancyKruse

3 cups stone-ground whole wheat or graham flour

cup wheat germ cup wheat bran

1 t. salt 2 pkgs. active dry yeast

2 cups very warm water (120o to 130o)

1/3 cup honey 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.

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.

Breads29

WholeWheatBiscuitMix BernieceKruse

6 cups all-purpose flour 4 cups whole wheat flour

1/3 cup baking powder cup sugar

2 t. salt 2 cups shortening (or oil)

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 cup milk just till dough clings together. On a floured surface, knead dough gently 10 to 12 strokes. Roll to inch thickness. Cut with a 2 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

Breads30

ButterflakeBiscuits BernieceKruse 150thAnniversaryCookbook

2 cups all-purpose flour 1 T. baking powder

t. salt 1 T. sugar

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 inch thick. Fold dough in thirds and roll into oblong two more times. With dough 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.

Breads31

BranMuffins BarbaraPenaloza

1 cup whole wheat pastry flour 3 t. baking powder

t. salt 1 cup El Molino Bran Flakes

1 egg 3 T. molasses

3 T. oil 1 cup milk

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.

Breads32

ParkerhouseRolls BernieceKruse 150thAnniversaryCookbook

1 package dry yeast 1 cups milk,

scalded and cooled 1/3 cup sugar

2 eggs, beaten 1 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 15-20 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 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.

Breads33

CottageCheeseRolls BernieceKruse

Dough: 1 pkg. dry yeast

cup warm water (110-115o)

2 cups flour cup sugar

1 t. salt cup margarine

1 egg, lightly beaten 1 cup cottage cheese

Filling:

3 T. butter, melted cup packed brown sugar

t. vanilla t. almond extract

t. cinnamon cup chopped nuts

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 well-combined. 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 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.

Breads34

LowerFat BernieceKruse CottageCheeseRolls

Dough: 1 pkg. dry yeast

1/3 cup warm water (110-115o)


t. salt cup butter

egg substitute, at room temperature

1 cup & 2 T. nonfat cottage cheese

Filling:

2 T. butter, melted cup packed brown sugar

t. vanilla t. almond extract

t. cinnamon 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 well-combined. 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 " 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.

Breads35

PrizeWinningHushpuppies NancyKruse 150thAnniversaryCookbook

cup flour cup corn meal

4 t. baking powder 1 t. sugar t. each:

garlic powder, ground coriander,

Creole seasoning or chili powder

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

cup milk

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.

Breads36

BaconCornBread NancyKrus e OldFashionedCookbook

1 cups yellow cornmeal cup all-purpose flour cup shortening or oil

1 cups buttermilk 2 t. baking powder

1 t. sugar t. sugar

t. salt t. baking soda

4 slices crisp bacon, crumbled (bacon optional)

2 eggs

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.

Breads37

Dumplings BernieceKruse

1 cups flour 2 t. baking powder

t. salt cup milk

3 T. cooking oil 1 egg

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.

Breads38

RaisinStuffing BernieceKruse

(ThisrecipewasbroughttoTexasbyeithertheBiesenbach'sin1850ortheMatfield'sin1845.)

Turkey neck, liver, gizzard & heart

1 t. Salt t. Pepper

Onion Green Pepper

stick Celery 2 quarts water

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

1 large bag unseasoned bread crumbs

1 cup dark raisins 1 egg slightly beaten

chopped meat

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

******************* In a large bowl, mix all

ingredients. Slowly add broth to moisten

bread crumb mixture. Save remaining broth for

gravy.

Breads39

Sopapillas NancyKrus e

s 150thAnniversaryCookbook ImperialSugar'

1 cup all-purpose flour

t. salt 1 t. baking powder

1 T. sugar T. shortening

5 T. milk Oil for frying

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 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.

Breads40

Grandma'sGingerbread BernieceKruse 150thAnniversaryCookbook

cup (1 stick) butter or margarine cup sugar

1 egg, well beaten 1 cup molasses

2 cup flour t. salt

1 t. ground cloves 1 t. ground ginger

1 t. cinnamon 1 t. baking soda

1 cup hot water

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.

Breads41

PumpkinBread JoyceGaines

KarenTamayo FromtheKitchenof

2 eggs

1/3 cup shortening 1 1/3 cup sugar 1 cup pumpkin

1/3 cup water 1 1/3 cup flour t cinnamon

t cloves 1 t. baking soda

t baking powder t salt

1/3 cup walnuts or pecans

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.

Breads42

Gingerbread TerryFoerster

2 cup flour 1/3 cup sugar

1 cup dark molasses

cup hot water shortening

1 egg 1 t. baking soda

1 t. ginger 1 t. cinnamon

t. salt

Heat oven to 325o. Grease and flour square 9x9x2". Measure all ingredients into large mixer bowl. Blend 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.

Breads43

OldFashioned BernieceKruse

150thAnniversaryCookbookButtermilkPancakes ImperialSugar's

1 cups all-purpose flour

1 T. sugar 2 t. baking

powder t. salt

t. baking soda 1 beaten egg

1 cups buttermilk

(or 1 cups milk plus

4 t. lemon juice) 2 T. margarine,

melted

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 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

Breads44

ChristmasMorningRolls MitziKruse

pkg. (24) frozen dinner rolls (not

cloverleaf) 1 small box (3 oz.) butterscotch

pudding (not instant)

cup butter cup brown sugar

cup cinnamon cup chopped nuts, optional

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

MainDishes45

BeefStew JoyceGaines

2 lbs. Beef chuck (Cut in 1 in. Cube)

1 t. Worcestershire sauce 1 clove garlic

1 med. Onion sliced 1 or 2 bay leaf

1 T. salt 1 t. sugar

t. paprika t. pepper

Dash of all-spice or cloves 6 carrots pared & quartered

4 potatoes 1 lb. small white onions

gravy

In Dutch oven brown beef in 2 tablespoons hot shortening turning often: add 2 cups hot water & next 9 ingredients; cover & simmer for 1 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 cups of liquid, combine cups water, 2 tablespoons flour till smooth. Stir slowly into hot liquid. Cook & stir till bubbly. Cook & stir 3 minutes

MainDishes46

MyMeatloafRecipe BernieceKruse

1 lbs. Lean hamburger meat

1 cup oatmeal or oatmeal flour

2 egg white onion (chopped)

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

Mix all ingredients together. Place into a 9 x 13 " baking dish.

Pour remaining tomato sauce over top and spread cup grated cheese

Bake in 350o oven for 45 minutes.

MainDishes47

TexasMeatLoaf Mrs.J.C.Hagelgans Converse100YearCookbook

2 lbs. Ground beef cup milk

1 cups soft bread crumbs 2 T. salt

t. Pepper 1 medium carrot (grated)

1 small onion (diced) 2 eggs (beaten)

cup catsup 2 T. prepared mustard

1 t. brown sugar

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 to 1 hours.

Top with green pepper rings, if desired.

Serves 8.

MainDishes48

HamburgerOverNoodles BernieceKruse CookItLightCookbook

cup minced onion

3 T. butter or margarine 1 lb. ground beef

1 clove garlic, minced 2 T. flour

1 t. salt t. pepper

t. paprika 1 (10 oz.) condensed cream of

mushroom soup cup milk

parsley, chives, or fresh dill chopped, for sprinkling

8 oz. wide noodles, cooked to directions

Saut onion in butter until golden. Stir in beef and saut 5 -10 minutes. Drain, if necessary. Stir in garlic, flour, salt pepper and paprika. Saut 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.

MainDishes49

Fajitas BernieceKruse TexasHighwaysCookbook

2 pounds skirt steak, inch thick

1 T. garlic salt juice of 5 limes

cup vegetable oil steamed flour tortillas

picante sauce

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.

MainDishes50

Tender&TastyRoast LanaKruse

3-4 lb. Roast 1 to 2 cans Cream of Mushroom

Soup 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.)

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. 1 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.

MainDishes51

HungarianGoulash BarbaraPenaloza BettyCrockerCookbook

cup shortening

2 lb. Beef chuck or round (cut into 1 in cubes)

1 cup sliced onion 1 small. Clove garlic (minced)

cup catsup 2 T. Worcestershire sauce

1 t. brown sugar 2 t. salt

2 t. paprika t. dry mustard

dash cayenne red pepper 1 cup water

2 T. flour cup water

3 cups hot cooked egg noodles

Brown beef in shortening. Add onion, garlic, catsup Worcestershire sauce brown sugar, seasoning & 1 cup water.

Bring to boil. Cook on low heat about 1 to 2 hours.

Mix flour and cup water till lumps are gone. Mix into meat sauce to make gravy.

Serve over cooked egg noodles.

MainDishes52

BeefnBeanBarbecue TerryFoersterBake

1 lb. Ground beef 16 oz. Can pork & beans

cup Kraft Barbecue Sauce chopped onions

1 t. salt Velveeta Pasteurized Processed

Cheese Spread 8 oz. Can Pillsbury Refrig.

Buttermilk or Country Style Biscuits

Heat oven to 375o. Brown meat, drain. Add pork &

beans, barbecue sauce, onion and salt; simmer 5 minutes.

Stir in lb. Velveeta cubes. Pour into a 11 x 7 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.

MainDishes53

ToStretchGroundBeef BernieceKruse

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

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 BernieceKruse

1 - 16 oz. can of hominy 1 - 16 oz. can of chili

1 - 8 oz. can of tomato sauce

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.

MainDishes54

OneDishChicken BernieceKruse &RiceBake

1 can Campbell's Cream of Mushroom Soup

1 cup water cup uncooked white

rice t. paprika 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.

ChickenMozzarella CheriCobb

1 T. vegetable oil

2 t. grated Parmesan Cheese 2/3 cup Bisquick

2 t. Italian Seasoning 1 t. Paprika t. Pepper

6 large chicken breasts 2/3 cup chili sauce

cup mozzarella cheese, shredded

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.

MainDishes55

BreastofChicken TerryFoerster OnRice

1 can condensed cream of mushroom soup 1 soup can milk

cup uncooked regular rice 1 can mushroom stems and

pieces 1 envelope dry onion soup mix 2 chicken breasts (split in half)

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.

MainDishes56

ChickenBreastswith JanieBalderas SherriedMushrooms

1 (10 oz.) can low-sodium chicken broth, undiluted

2 T. flour t. salt

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

cup dry sherry, divided 1 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 med-high heat until margarine melts. Add mushrooms & shallots; saut 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 cup. Add cornstarch mixture; cook & stir about 1 min. until mixture is thickened.

MainDishes57

ChickenCasserole TerryFoerster 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

cup ripe olives, cut into wedges

Heat oven to 350. Prepare

noodles as directed on package except use cup milk; stir in soup, chicken, broccoli and olives.

Pour into ungreased 2-quart casserole dish.

Cover, bake 25-30 minutes, or until broccoli is tender.

ChickenCatalina BarbaraPenaloza

Chicken Breasts

(no skin) Lipton onion soup

1 can whole cranberries Catalina or Russian Dressing

Mix last 3 ingredients. Pour over chicken.

Bake 30 minutes covered. 20 minutes uncovered.

MainDishes58

ChickenDivan JoyceGaines Fromthekitchen ofKristinLowman

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

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.

ChickenCornTortilla JoyceGaines Fromthekitchen ofKristinLowman

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

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.

MainDishes59

TacoChicken JoyceGaines Fromthekitchenofafriend

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

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.

MainDishes60

EasyCheesyChicken JoyceGaines Casserole Contestwinnerentered byMrs.MikeShaw

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 cups Mozzarella cheese,

shredded 1 3 oz can French-fried onions

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 cup Mozzarella cheese until smooth. Pour 1 cup of the sauce over fried onions. Cover with remaining sauce.

Sprinkle the remaining cup mozzarella cheese and the remaining can of French-fried onions on top.

Bake for 30 minutes in preheated 350o oven.

MainDishes61

LowerFatChicken BarbaraPenaloza andChileCasserole

2 T. corn-oil margarine

large onion, chopped 3 T. unbleached flour

1 cup defatted chicken broth 1 cup nonfat milk

1 (4 oz.) can diced green chilies 1 (10 oz.) can Italian Tomatoes

with green chilies, well drained 1 lbs. boneless, skinless

chicken breasts, cook & cut in 1" chunks

10 corn tortillas, cut in half & then into " strips

8 oz. low-fat sharp Cheddar cheese, grated

(2 cups)

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 cups more sauce. Repeat until the 3 ingredients are used up, then top entire casserole with cheese.

Bake 40-45 minutes. Makes 8 servings.

MainDishes62

GlazeforBakedHam BernieceKruse ImperialSugar's 150thAnniversaryCookbook

1 cup brown sugar 1 t. dry mustard

2 to 4 T. orange or pineapple juice

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

Glaze No. 2

cup brown sugar cup crushed pineapple

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.

********************** Combine brown sugar and

pineapple and use to glaze ham as directed above.

MainDishes63

Ham&PotatoCasserole BernieceKruse ImperialSugar's 150thAnniversaryCookbook

1 cup diced cooked ham 2 cups diced cooked potato

cup margarine or oil 1 small onion, minced

3 T. flour 1 cups milk

Salt & Pepper to taste cup grated sharp

cheddar cup fine, dry bread

crumbs 2 cups canned or fresh

cooked green beans, drained

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.

MainDishes64

MexicanPorkStew NancyKruse

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)

cup chili powder t. cayenne pepper

2 t. ground cumin 2 T. oil

2 cups water 1 cup chicken stock

Chop onion and chilies. Cut bell peppers into strips. Combine spices and 1 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.

MainDishes65

CheeseEnchiladas BernieceKruse'sKitchen

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) cup chili powder

t. salt 1 - 8 oz. can tomato sauce

cup water

Grate cheese; set aside. In saucepan, add 2 cups

water, green pepper, and onion, celery, garlic, chili powder and tomato sauce. Bring to a boil. Simmer 15 minutes.

Mix flour in 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!

MainDishes66

Enchiladas CyndyKruse

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

Saut 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.

MainDishes67

ChickenEnchiladas CheriCobb

Chicken Onion

bell pepper tomato celery

Grated Cheddar Cheese Corn tortillas

2 cups chicken broth 1 T. butter

flour 8 oz. sour cream

Cumin Jalapenos

Boil chicken pieces; separate chicken from bones; save broth.

Saut onion, bell pepper, tomato and celery, salt, pepper and comino.

Grate cheese. Combine torn chicken pieces and

sauted vegetables. Warm corn tortillas. Mix 1 medium can tomato paste

with about 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.

MainDishes68

SkilletEnchiladas MitziKruse

1 lb. Hamburger 1 can cream of mushroom

soup 1 can enchilada sauce

2 T. green chilies, chopped 1/3 cup milk

cup onion, chopped 8-10 tortillas

2 cup shredded cheddar cheese

cup black olives, optional

Brown hamburger and drain.

Add other ingredients and cook 5 minutes on medium-low heat. Remove from heat.

Butter tortillas. Put 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

MainDishes69

Lasagna JoyceGaines FromthekitchenofLauraDunn

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 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

MainDishes70

ChickenSpaghetti CyndyKruse

1 cup broken spaghetti cup diced pimientos

small onion, chopped 1 cup broth (chicken or

turkey) 1/8 t. pepper

t. salt 2 cup chicken or turkey

(cooked) 1 can cream of mushroom

soup 1 grated sharp cheddar

cheese

Cook spaghetti, drain. Place chicken, onion, pimientos in 1 quart casserole.

Pour in undiluted cup of mushroom soup and broth. Add salt, pepper, 1 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.

MainDishes71

SpaghettiSauce BernieceKruse

1 large onion (finely chopped) 1 large green pepper (chopped) 2 stalks celery (finely chopped) 5 garlic cloves (finely chopped)

2 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

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 cup grated cheddar cheese. Bake at 350o until cheese melts.

MainDishes72

HomemadePizza CheriCobb

cup warm water 1 pkg. dry yeast

2 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

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

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.

MainDishes73

Mama'sStovetop Mitzi(Shows)Kruse CabbageRoll byBernieceShows

1 lb. hamburger 2 t. salt

1 cup rice, uncooked 2 cups shredded (coarsely)

cabbage t. peppermill grind black

pepper Juice from lemon

1 (15 oz.) can cut-up tomatoes Butter

1 cup water

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 lemon over cabbage.

Top with tomatoes (use juice). Dot with butter. Add 1 cup water & bring to boil.

Cover & cook slowly for 40 minutes.

MainDishes74

SausageSkillet BernieceKruse Converse100YearsCookbook

1 lb. Pork sausage (I use turkey sausage)

cup green peppers (chopped) cup onion (chopped)

1 cup elbow macaroni 1 - 8 oz. Can tomatoes

1 - 8 oz. Can tomato sauce 2 T. sugar

1 t. salt to cup sour cream

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 to cup sour cream. Serves 4-6

MainDishes75

WurstfestSausageRolls DeeKruse

1 package dry yeast 1 T. warm water

1 t. sugar cup shortening

cup sugar 1 t. salt

1 cup hot water 3 eggs (beaten) 4 cups flour

1 pound Wurst sausage (or turkey sausage)

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

Place rolls on greased

cookie sheets and let rise about 1 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, 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 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 inch thick and cut with biscuit cutter into 2 inch diameter circles.

Cut sausage in halve lengthwise, and then cut into 1 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.

MainDishes76

BrunchCasserole MitziKruse

lb. hot sausage lb. regular sausage

2 cups shredded mozzarella 1 can crescent dinner rolls

4 eggs, beaten cup milk

t. salt pepper to taste

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.

TunaCasserole BernieceKruse

1 cup Elbow Noodles (cooked)

1 large can Tuna cup Miracle Whip salad

dressing or Mayonnaise 4 eggs, boiled

1 T. Prepared Mustard t. Pepper

2 Pickles cup onion (finely chopped)

Mix all ingredients well. Serve with lettuce and tomato.

MainDishes77

OvenFriedFish BarbaraPenaloza

1 lb. fish fillets 2 T. cornmeal

2 T. dry bread crumbs t. salt

t. paprika 1/8 t. dried dill weed

Dash of pepper cup milk

3 T. margarine, melted

Move oven rack to position slightly above middle of oven.

Heat oven to 500o. Cut fish fillets into 2 x 1

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.

MainDishes78

SalmonSalad BernieceKruse

1 large can Salmon (remove skins and bones) 2 cup cold boiled potatoes

(finely diced) 6 hard-boiled eggs

1 medium onion, chopped

Mix all ingredients well. Add salt, pepper and vinegar to taste.

Serve with green salad and French bread toasted with garlic butter.

SalmonPatties BernieceKruse

1 large can Salmon 1 finely chopped onion

t. Black pepper 2 egg whites (slightly beaten)

cup crackers (powdered)

Mix all ingredients well. Shape into 6 to 8 - 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/SideDishes79

Mama'sPotatoSalad Berniece Kruse

10 lbs. Potatoes 12 Boiled Eggs (whites only)

4-8 pickles (diced) 1 small onion (diced)

Green Pepper (diced) 1 celery stalk (diced)

1 large jar pimentos (chopped) Salt to taste

Pepper to taste cup Mustard

1 cup Kraft Fat Free Mayonnaise

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.

HashBrownPotatoes 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.


ChineseSlaw Cheri Cobb From the Kitchen Teresa Dean

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 pkg. of Sesame seeds

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.


GrannyKruse'sOkra Berniece Kruse (This is one of Daddy's favorite dishes)

1 lb. Small okra

1 large tomato (chopped) cup water

cup white rice Pepper

Salt t. Mrs. Dash Herb seasoning

In a large skillet spray PAM or cooking oil

Cut okra into 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.

FriedZucchini Nancy Kruse Texas Highways Cookbook

1 pound fresh zucchini

6 ounces milk 4 T. flour

8 T. cracker meal 1 T. Parmesan cheese

Oil for frying

Trim ends from zucchini; slice diagonally in " 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.


GoodForYouVeggies Joyce Gaines

1 cup Shredded carrots cup shredded rutabaga

cup shredded sweet potato 2 T. chopped onion

1 & cup cooked rice 1 cup shredded Monterey jack

cheese cup milk

t. lemon pepper 1/8 t. ground nutmeg

Cook vegetables covered, in cup boiling water 5 min. Drain; reserve liquid. Add water to liquid to measure cup.

Combine vegetables, rice, and cup cheese. Add reserve liquid, pepper, nutmeg and 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.


VegetablesPancakes Berniece Kruse

Texas Highways Cookbook

2 carrots (about 1 cup grated) zucchini (about cup grated)

2 scallions cup flour

t. baking powder Salt & Pepper

1 egg cup milk

2 T. oil

Grate carrot and zucchini. Slice scallions. Combine flour, baking powder, teaspoon salt and 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.


GreenBeans&NewPotatoes Berniece Kruse InWhiteSauce

1 large can sliced green beans

6 small new potatoes (peeled)

cup water salt & pepper to taste

cup margarine 1 T. flour

Boil new potatoes until tender. Drain of the water.

Add margarine, salt and pepper

Mix 1 tablespoon flour and cup of water. Add to potatoes.

Add green beans. Simmer 5-10 minutes

GreenBeanBake Terry Foerster

1 can Campbell's condensed

cream of mushroom soup 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)

In 1 qt. casserole, mix soup, milk, soy, pepper, beans and 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.


Carrots&Peas Berniece Kruse inWhiteSauce

1 8-oz can Peas

4 Carrots (sliced in " chunks) cup margarine

Pepper and Salt to taste Water

Drain peas and save the juice. Place juice and carrots in medium saucepan. Boil 10 minutes until tender.

Add margarine. Mix flour and cup water; add to carrots. Simmer 10 minutes. Remove from heat and mix in the peas.

SweetCarrots Berniece Kruse

2 cups sliced carrots

cup margarine cup sugar salt to taste

Boil carrots in water until tender; drain water.

Add sugar, margarine and salt & simmer 5 minutes.


SquashCasserole Berniece Kruse

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 cup grated cheddar cheese

cup crumbled cooked bacon

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.

CarrotSalad Berniece Kruse

3 cups grated carrots

1 small can crushed pineapple 1 T. sugar

Raisins

Grate carrots. Mix all remaining ingredients.

Serve cold as a side dish. Apples or grapes can also be

added.


CornCasserole Lana & Kimberly Kruse

1 16 oz. can whole kernel corn 1 16 oz. can cream style

cup sauted green onions, chopped

2 well beaten eggs cup margarine or butter

1 cup sour cream 1 8 oz. Jiffy Corn Muffin Mix

1 cup cheddar, grated pepper, optional

Saut onion and margarine. Mix corn, onions, margarine, eggs and 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.


BakedCorn 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 cup melted butter

2 T. sugar salt, red and black pepper to

taste

Mix well and pour into well-greased casserole.

Bake at 350o for one hour or until brown on top.

CornSalad Nancy Kruse

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 all ingredients together and refrigerate several hours before serving.


ChristmasYams Berniece Kruse (I only fix these at Christmas time)

3 large cans yams 6 oz. can crushed pineapple

3 T. margarine cup brown sugar

36 marshmallows

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.

CandiedYams Berniece Kruse

1 large can yams cup margarine

cup sugar

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.


CrispySkinon Nancy Kruse OvenFries

Olive oil spray 3 large baking potatoes

teaspoon salt 1/8 teaspoon Pepper teaspoon paprika

teaspoon garlic powder

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.


FriedGreenTomatoes Nancy Kruse

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

Cut tomatoes into about 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.


CrustlessZucchiniQuiche Joyce Gaines

2 cups shredded zucchini

cups onion, chopped 4 beaten eggs

1 cups skim milk 1 T. flour

1/8 t. pepper 1/8 ground nutmeg

1 cup shredded Monterey jack cheese

1 - 4 oz. can sliced mushrooms, drained

1 t. cornstarch t. dried oregano, crushed

1 - 8 oz. can stewed tomatoes finely cut-up

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.


CheesyBakedSpinach Nancy Kruse

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 pound Swiss cheese, sliced

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.


AsparagusAuGratin Berniece Kruse Texas Highways Cookbook

1 can (16-oz) asparagus,

drained (reserve liquid) 1 cup medium white sauce cup grated American or

Cheddar cheese Pinch of salt and pepper cup dry bread crumbs

2 T. melted butter or margarine

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.

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JellOSalad Berniece Kruse

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

Mix all ingredients well and chill overnight.

BlackCherryJellO Lana Kruse

2 (3 oz.) black cherry jell

1 (15 oz.) can blueberries 1 (8 oz) crushed pineapples

Dissolve 2 (3 oz.) black cherry Jell-O in 2 cups boiling water.

Drain 1 15 oz. can blueberries. Drain 1 (8 oz) crushed pineapple. (Save one cup of juice.)

Add to mixture and stir in fruit and Jell-O and add topping.

Topping: sugar, pint sour cream, 8 oz. Philadelphia Cream Cheese, teaspoon vanilla, 1 and chopped nuts (pecans and walnuts). Combine ingredients.

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AppleCrispPudding Berniece Kruse

6 apples 1 t. cinnamon

cup water cup butter 1 cup sugar cup flour

Peel, core and slice apples. Place in the bottom of an 8x8 baking dish. Add 1 teaspoon and cup of water.

In another pan, put cup butter, 1 cup sugar and 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

Desserts97

BananaBreadPudding Mitzi Kruse

4 cups cubed day-old French or

sourdough bread, (1 inch pieces)

cup butter or margarine, melted 3 eggs

2 cups milk cup sugar

2 T. vanilla t. cinnamon

t. nutmeg t. salt

1 cup sliced firm bananas (-inch pieces)

Sauce:

3 T. butter 2 T. sugar

1 T. cornstarch cup milk

cup light corn syrup 1 t. vanilla

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.

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GermanSweetRice Grandma Lieck's Kitchen

1 cup Comet Rice

2 cups water cup milk

cup butter 1 cup sugar 1 t. vanilla

t. cinnamon

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

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FruitPizza Joyce Gaines From the kitchen of Kristin Lowman

2 oz. pkg. Pillsbury Refrigerated

Sugar Cookies 8 oz. pkg. Philadelphia Cream

Cheese 1/3 cup sugar

t vanilla

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 Kraft orange marmalade and 2 tablespoons water-glaze over fruit.

Desserts100

LazyDayCobbler Erna Fey (Anna Liecks daughter)

1 cup flour 1 cup sugar

cup milk skim 2 t. baking powder

t. salt 1 large can of peaches

(you can substitute pie apples or pie cherries)

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.

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FruitKuchenDee Kruse (This is an old German Recipe which originated before 1929)

Crust:

1 cups flour t. Salt

1 T. Sugar 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 t. vanilla

Crumb Topping:

cup sugar 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.

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StrawberryShortcake Berniece Kruse

Cream Biscuits:


1 T. baking powder 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 cup berries and juice, then

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.

Desserts103

BasicPastryShell Janie Balderas (L

the kruse cookbook

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