Recipes
Sweet Potato Souffle
- 4 cups mashed sweet potatoes
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1/2 tsp. salt
- 1/3 stick butter or margarine (melted)
- 1 tsp. vanilla
Mix well, pour into buttered pan (I use a 9 x 12 glass cake pan)
- 1 cup brown sugar
- 1/2 cup flour
- 1 cup pecans
Mix and crumble topping evenly over potato mixture. Bake at 350 for 35-40 minutes uncovered.
Salsa... from Jeanne G.
This recipe has been a real favorite at every gathering I have served it. Many say it should be bottled and sold at the State Fair, for instance. We have a Vita-Mix machine which we bought at the Fair 5 years ago; it is a type of special blender used in bars, etc. but I'm sure a blender or food processor would work just fine.
- 4 Roma tomatoes
- Salt and Pepper (to taste)
- 1 can Green chilies (sm)
- Crushed red peppers (to taste)
- Onion (medium) chopped
- 1 Tbsp. vinegar
- Garlic (again to taste)
- 1/2 tsp. honey
Blend ingredients to desired consistency. Makes about 2/3 qt.; keeps for 1-2 weeks
*use cilantro, parsley and/or other greens desired for variety
Served with tortilla chips or in scrambled eggs or meatloaf, this is quite
versatile.
Coconut Custard Pie - can't beat this for easy and yummy! - Wendy
- 2 c. milk
- 3/4 c. sugar
- 4 eggs
- 1/2 to 1 c. coconut
- 3/4 stick margarine
- 1/2 c. flour
- 1 1/2 t. vanilla
Put all ingredients in blender for one minute. Pour into greased and floured 10 inch pie pan.
Bake at 350 for 45 minutes or until brown.
Rhubarb Custard Pie
This is my grandmother's recipe... and my single favorite pie on earth. It is not a thick custard, and sets better several hours after cooling, even a full day. It is not an easy pie to make, but I have made this recipe several times and it is tart and sweet and gooey... and worth the effort. - Wendy
- 2 c. rhubarb cut in 1/2 inch lengths
- 1 1/2 c. sugar
- 2 rounded T. flour
- 1/8 t. salt
- 1/2 t. nutmeg
- 3 egg yolks
- 3 T. water
- 2 T. butter
- 3 egg whites
- 1/4 c. sugar
Blend flour, sugar, salt & nugmeg. Beat egg yolks and water together in separate bowl and add to other mixture. Add rhubarb and put in raw pieshell. Dot with butter.
Bake for 20 mins at 425. Reduce oven to 350 and bake until rhubarb is tender.
Make meringue of 3 egg whites and 1/4 c. sugar. Put on hot pie and bake at 350 until browned.
RICH PIE CRUST - double crust
2 cups flour
1/4 t. salt
3/4 cup shortening
1 large egg
5 T. milk
Mix flour, salt & shortening with pastry blender until mixture resembles coarse crubs. In small bowl beat eggs with fork, add milk, stirl into flour mixture until dough forms ball. Divide in half.
Cranberry Surplus Cake
This recipe came from the ladies who ran the kitchen at Sacred Heart Elementary School in Eau Claire, Wisconsin back in the early to mid 1970's. During the cranberry season they must've gotten surplus berries... because we ate them in every way possible! This cake is really rich and I still love it. (Plus it's really, really easy to make) - Wendy
Cranberry Cake
Simply make your favorite white or yellow cake recipe... from a mix or from scratch.
Stir into the batter a couple handfuls of fresh, whole, rinsed cranberries.
Bake as you would following your cake mix recipe. The cranberries will pop open as they bake!
Serve drizzled with hot butterscotch sauce or hot caramel sauce (I like either one). The ice cream toppings work fine.