Oatmeal Muffins by bdm

Soak for 1 hour (or overnight):

1 c oatmeal

1 c sour milk

Mix together:

1/3 c shortening (part butter)

¼ c brown sugar

1 egg

Stir in: oatmeal mixture

1 c flour

1 t baking powder

½ t soda

½ t salt

Fill greased muffin tin 2/3 full.

Bake at 400˚ for 20 – 25 minutes

Beef and Potato Bake by CK

1 to 2 envelopes onion soup mix

12 oz can evaporated milk

¾ cup bread crumbs

10 potatoes, thinly sliced

1 cup grated cheddar cheese

2 lbs lean ground beef

1 tsp salt

1 tsp parsley

Paprika

Stir dry soup mix well. Combine 3 T of soup mix with burger, milk, crumbs and ½ tsp salt. Spread this mixture in bottom of a cake pan. Set aside. Combine remaining soup mix with potatoes, parsley and ½ tsp salt. Mix lightly. Arrange potato mix over meat mix. Cover. Bake for one hour at 350 or until potatoes are tender. Uncover, sprinkle with cheese. Bake 15 minutes more. Sprinkle with paprika and serve.

OVEN BEEF STEW by CK

2 pounds stew beef, cubed
3 cloves garlic, crushed
1 onion, diced
3 stalks celery, sliced
2 beef bouillon cubes
1 to 2 cups of baby carrots (I usually cut them in quarters)
7 or 8 potatoes, chunked
1 1/2 tsp. salt

2 tsp. Lawry’s Seasoned Salt

2 teaspoons black pepper

1 bottle V-8 tomato cocktail

2 Tablespoons tapioca

2 beef bouillon cubes

Cover and bake at 250° F for at least four hours. If using a slow cooker, which also works well for this dish, set your timer for six to eight hours on the medium setting.

CHICKEN CHEEZ WHIZ CASSEROLE - BDM

Sautee in 2 T butter:

¼ c chopped onion

¼ c chopped celery

Cook one 10 oz package of frozen broccoli per instructions.

Combine sauteed vegetables, broccoli and:

3 c cooked rice

1 jar Cheez whiz

1 can cream of mushroom soup

2 c cooked chicken cubes

Pour into sprayed 2 quart baking dish. Sprinkle with paprika. Bake 20 minutes at 350˚

Spritz (Spurted out of a Press) Cookies by bdm

Mix thoroughly:

1 cup real butter at room temperature

2/3 c sugar

3 egg yolks (make scrambled eggs with the whites)

1 t almond flavoring

Stir in 2 ½ c flour

Fill cookie press with dough and press onto ungreased baking sheet.

If desired, sprinkle cookies with colored sugar

Bake until set – but not brown

A very neat effect can be made by using food coloring to tint some of the dough, and then alternating colors within the tube of the press. The dough is pushed out from the center so the cookies have one color at their outer edges, another in the centers.

Bake at 400 degrees until just set. You do not want them to brown on the bottom – usually about 8 to 10 minutes

Hamburger Stroganoff by CK

1.5 pounds ground beef

½ cup chopped onion

¼ cup margarine

2 T flour

1 tsp salt

1 tsp garlic powder

½ tsp pepper

1 can mushrooms, drained

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup sour cream

Noodles or rice

Brown ground beef and onion. Drain fat. Add butter and flour, salt, pepper and garlic powder (CK uses a Tablespoon of garlic powder). Stir until thick. Add mushrooms. Stir in soups and cook 10 minutes or until heated thoroughly. Stir in sour cream just before serving. Serve over boiled noodles or rice.

Apple Pumpkin Muffins with Cream Cheese Filling by CK

In a large bowl, combine dry ingredients:

2 ½ cups flour

1 tsp baking soda

½ tsp ginger

4 tsp nutmeg

2 cups sugar

1 tsp cinnamon

½ tsp salt

In a small bowl, combine the following:

2 eggs

½ cup vegetable oil

1 cup canned pumpkin

2 cups finely chopped apples

Stir small bowl mixture into the dry ingredients. Fold in the apples.

In another bowl, mix the filling by combining softened cream cheese and a little sugar. Put about ¼ tsp in the middle of the muffins before baking. Bake at 350 degrees for 30 to 35 minutes. Allow to cool 10 minutes before removing from tin.

Little Smokies by BDM

5 to 5 ½ oz cocktail wieners – score each 2 or 3 times

Heat over medium heat until dissolved well:

1 can jellied cranberry sauce

2 T mustard

2 T lemon juice

½ t salt

Pour mixture over wieners and cook on low in crockpot for 3 – 4 hours

Dill Pickle Chips by BDM

Let package of cream cheese come to room temperature and soften.

Dry whole dill pickles with paper towel.

Spread cream cheese on dried beef slices.

Wrap 1 beef slice around pickle. Repeat with 1 slice at a time, until

pickle is totally wrapped and covered, usually 4 slices is enough.

Let chill until cream cheese is solid again. Cut pickles into slices