3/4 c. sugar
1 c. shortening
2 eggs
3/4 c. molasses
3 1/2 tsp. soda
1 T. ginger
2 tsp. cinnamon
Pinch of salt
6 c. flour, divided
3/4 c. sour cream
3/4 c. buttermilk

Blend the sugar and shortening together. Mix in the eggs and molasses. In a separate bowl, combine the dry ingredients (using only 4 cups of the flour). Mix the sour cream and buttermilk into the egg mixture . Gradually add the dry ingredients to the sour cream and egg mixture. Use the remaining flour to roll out the dough. Chill the dough for at least 1 hour. Bake at 350° for 10 minutes or until the center is firm to the touch. Note: If you plan to eat these instead of using them as decorations, substitute with 1/2 cup butter plus 1/2 cup shortening instead of 1 cup shortening. Also use less flour when rolling the dough out and don’t bake them as long.

Kari H. Olson
Duluth, MN
C is for Cookie 1995 edition—on air recipe

We do all different shapes & sizes. We let them sit overnight to harden, then we tie red ribbons thru the cookies & hang them around the doorways with white Christmas lights, candy canes & fresh evergreen boughs. Now the house is full of great aroma & Christmas has begun.

MAPLE BUTTERNUT BISQUE

3 lb. squash (any hard winter squash - not Acorn)
1/2 c. butter
1 large onion, coarsely chopped
1/4 c. flour
1 1/2 c. milk
3 c. chicken broth
Pinch of red pepper flakes
1 tsp. salt
3/4 c. fat free Half and Half
1/4 c. maple syrup
Toasted pecans 

Bake the squash in the oven until it is fork tender.  Scoop out seeds and pulp; discard.  In a heavy pot on low to medium heat, melt the butter and cook the onion until it is golden brown; stir occasionally.  Sprinkle the flour over the cooked onions, increase the heat and stir for about 2 minutes to make a roux.  Whisk in the milk and chicken broth.  Bring to a boil stirring frequently.  Season with red pepper flakes and salt.  In batches in a blender or food processor, puree the baked squash and soup base until smooth.  Return  mixture to pot, add the Half and Half and maple syrup.  Simmer another 10 minutes to blend in flavors.  Serve hot with a garnish of toasted pecans.  Makes about 8 cups.

Ginny Dudeck
Solon Springs, WI

The red pepper flakes with the syrup really gives it a kick.

SALSA

4 c. chopped tomatoes
1 green pepper OR 1 1/2 c. assorted peppers, chopped
3/4 c. onion, chopped
2 cloves garlic, minced
1 small can diced jalapenos
1 small can diced green chilies
1/4 c. cider vinegar
1 tsp. salt
1/2 tsp. onion salt
1/2 to 1 tsp. ground cayenne pepper
12 oz. can tomato paste

Here is a list of peppers if you decide to use the assorted mixture. (jalapeno, Hungarian hot, red, etc.)

Combine all of the ingredients in a large saucepan.  Bring to a boil.  Pack mixture into prepared pint jars and seal with lids and rings.  Process the jars in a boiling water bath for 15 minutes.  Makes 4 pints.

Mary Stenberg
Mason, WI 

If you prefer mild salsa, eliminate the can of jalapenos and use 2 cans of diced chilies.  If you like it hot, be sure to use jalapenos and Hungarian hots with your fresh green pepper.  Wear vinyl gloves when handling hot peppers.

APPLE & STREUSEL BREAD

1 medium apple (about 1 1/2 cups)
Streusel:
1/2 c. brown sugar, packed     
2 tsp. cinnamon
1/2 c. rolled oats (not quick)    
1/4 c. butter, chilled

Bread Batter:
3/4 c. butter, soft                    
1 1/2 tsp. baking powder
1 1/3 c. sugar                         
 1 1/2 tsp. baking soda
3 eggs
1/2 tsp. nutmeg
1 tsp. vanilla
3 c. flour
1 1/2 c. yogurt (plain or vanilla) 

Peel, core, and chop the apple; set aside in a bowl.  Streusel: Combine the brown sugar, oats and cinnamon.  Cut in the butter until it is a coarse mix; set aside.  Bread Batter: In a large bowl, cream the butter and sugar until fluffy.  Add the eggs, one at a time beating well after each egg.  Add the vanilla.  Slowly add the remaining dry ingredients, alternating with the yogurt, to the butter mixture.  Mixture will be thick.  Grease or spray two 9x5 loaf pans.  Using a layering technique, pour 1/3 of the batter into each pan,  Sprinkle with 1/3 of the streusel and 1/2 of the chopped apple.  Repeat a layer of batter, a layer of apple, a layer of streusel and end with the rest of the batter. 

Bake at 350° for 55 minutes until golden brown or a toothpick inserted comes out clean.  Let cool.

 Paulette Anholm
Grand Marais, MN

OLD FASHIONED APPLE PIE 

5 to 7 tart apples
3/4 to 1 c. sugar
2 T. flour
Dash of salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 T. butter
2 homemade or premade pie crusts

Peel the apples and slice them thin.  Mix the sugar, flour, salt and spices.  Add the mixture to the apples.  If apples are not tart, add 1 T. lemon juice.  Place bottom crust in a 9 inch pie pan, put apples in and dot with butter.  Place the top crust and crimp edges together.  Prick the top crust with a fork in 3 to 4 places for steam vents. 

Bake at 400° for 50 minutes. 

Miles Thomasen, age 9
Two Harbors, MN

ROASTED HARVEST VEGETABLES 

4 carrots
4 parsnips
2 medium sweet potatoes
2 medium white potatoes
1 large onion
3 T. olive oil
3 T. balsamic vinegar
Salt and pepper to taste

Preheat oven to 350°.  Wash and cut the vegetables into chunks.  Place the vegetables into a roasting pan and drizzle with the olive oil and balsamic vinegar.  Add salt and pepper.  Cover with foil.  Bake for 2 hours or until all of the vegetables are fork tender.  While the vegetables are baking, baste with the olive oil and vinegar drippings.

Serves 6.

 Kathy Maas
South Range, WI

Easy and delicious!
Perfect side dish for roast pork or beef.

PHEASANT
Spanish Style with Saffron Rice

 6 pheasant breasts
1/4 c. butter
Salt & pepper
2 T. Flour
Dash of cloves
1 1/4 c. game bird stock or chicken bouillon6 T. frozen orange juice concentrate
Dash of Tabasco
1 cinnamon stick
2/3 c. golden raisins
2/3 c. shredded toasted almonds

Brown the pheasant breasts in melted butter in a large covered skillet.  Season them with salt & pepper.  When the pheasant is nicely browned set them aside.  Add the flour and cloves to the butter in the skillet; stir until bubbly.  Add the stock, orange juice and Tabasco.  Continue to stir and blend until thickened and boiling.  Add the cinnamon stick and raisins and return the pheasant breasts to the sauce; cover and simmer on low heat until tender (about 45 minutes).  Just before serving, remove the cinnamon stick and stir in the almonds.  Serve the pheasant on a platter mounded with saffron rice and pour some of the sauce over the birds.  Put the rest of the sauce in a sauce boat to pass around. 

Karen Sunderman
Duluth, MN
This is a great way to cook wild game without a cream sauce...enjoy!

WESTERN PORK CHOPS 

6 medium pork chops
1 tsp. garlic salt
1 tsp. coarse ground black pepper
1 medium green pepper, sliced into strips
5 medium carrots, sliced into strips
6 to 8 medium potatoes, peeled & sliced 1/4 inch thick
1 medium onion, sliced into rings
1 large can tomato juice
2 tsp. chili powder

Brown the chops in garlic salt and black pepper for 8 minutes each side.  Place browned chops and scrape drippings into a glass 9x13 inch cake pan or Dutch oven.  Add all other ingredients and stir together well.  Cover and bake at 350° for 35 minutes and uncovered for 40 minutes or until done.  Serve with rye rolls. 

Jackie Kohn
Duluth, MN

ROZ’S CRÈME BRULEE FRENCH TOAST 

1 stick of butter
1 large can of sliced peaches
5 eggs  
1 1/2 c. brown sugar
1 1/2 cups powdered French vanilla coffee creamer
Brown sugar for topping
2 T. Karo syrup
 Cinnamon
1 loaf of French bread
 Whip cream, optional
Fresh fruit, optional        

Line a 9 x 13 pan with parchment paper and spray the parchment paper with cooking spray.  Melt the butter, brown sugar and Karo syrup in a pot.  Pour mixture into the prepared pan.  Cut the bottom crust off a loaf of French bread.  Then cut the loaf into 1 inch slices.  Lay the slices of bread in the pan so they fit tightly.  Mix the eggs and coffee creamer together and pour it over the bread.  Place the drained peach slices on top of the bread, covering the bread entirely.  Sprinkle the entire pan with brown sugar and cinnamon.  Cover and refrigerate overnight.  Take pan out of  refrigerator 1 hour before baking.  Uncover and bake at 350° for approximately 1 hour or until golden brown around the edges.  Immediately invert pan, dumping the French toast onto a flat cookie sheet.  Slice French toast and garnish with whip cream and fresh fruit if desired. 

Peggy Anderson
Duluth, MN
This is one of the many wonderful breakfasts served at Spider Lake Lodge in Hayward, WI.
If you prefer, you can use a different flavor of creamer

PUMPKIN PIE DESSERT 

Cake Crust:
1 yellow cake mix* (save 1 cup of the mix for topping)
1 egg
1/2 c butter, melted 

Filling:
1 lb. 13 oz. can pumpkin pie filling (with spices)**
2 c. brown sugar
2 eggs
2/3 c. milk 

Topping:
1 c. cake mix
1/4 c. sugar
1 tsp. cinnamon
1/4 c. butter

Combine the ingredients for the cake crust and mix until well blended.  Spread the mixture into an ungreased 9x13 cake pan.  Mix the filling ingredients together and pour the pumpkin mixture over the cake crust.  Mix the topping ingredients together until they are crumbly.  Sprinkle the mixture over the filling.
Bake at 350° for 70 to 80 minutes or until a toothpick inserted comes out clean. 

Sybil Brakken
Cable, WI
This is better than pumpkin pie! 

*If you do not have a boxed yellow cake mix, you can combine 1 3/4 cups sugar, 3 cups sifted cake flour, 1 teaspoon salt, and 2 1/2 teaspoons baking powder. 

**If you do not have pumpkin pie filling, you can combine 1 can of pumpkin, 2 1/2 teaspoons cinnamon, 2 teaspoons ginger, 1/2 teaspoon cloves, and 1 teaspoon nutmeg.

SCALLOPED CORN CASSEROLE

1 stick butter, melted
1/2 tsp. onion powder
1 T. sugar
1 can creamed corn
1 can corn, drained
1 c. egg noodles (dry)
1/2 c. fried onions

Heat oven to 350

In a microwave proof mixing bowl melt butter then stir in onion powder and sugar. Add creamed corn, drained corn and egg noodles.

Grease a casserole dish. Pour mixture into casserole dish and bake for 30 minutes. Remove from oven, stir and top with fried onions. Return to the oven and bake for another 15 minutes. Remove casserole from oven, stir again and then serve.

Juli Kellner
Duluth, MN

This recipe came from my beloved late mother-in-law Birgit Gronlund. She was an excellent cook...and this is one of the many easy, delicious recipes she gave me through the years!

 

BRANDIED CRANBERRIES

1/2 c. brandy
2 c. sugar
1 pkg. cranberries

Wash the cranberries.   

Spray a 9x13 inch pan.  Put all of the ingredients in the pan and cover with aluminum foil.  Tuck the foil in all around the pan edges to seal.

Bake at 325° for 1 hour.  Do not peek!

 Norma Johnson & Jan Davis
Duluth, MN 

An Altrusa member gave us this great recipe and we all love it!

Baked Pasta with Cheese and Stout

1/2 lb. pasta, cooked
3 tsp. butter
1 small red onion, minced
3/4 c. stout or very dark beer
1/2 c. heavy cream
12 oz. can undiluted evaporated milk
1 1/2 c. extra-sharp shredded cheddar cheese
1/4 c. grated parmesan cheese
3/4 c. seasoned panko or fine dry bread crumbs

Preheat oven to 350°.  Butter a shallow 2 quart casserole dish.  Cook the pasta (gemellini, cavatelli, penne or other small pasta) in 2 quarts of boiling salted water according to package directions until al dente or firm to the bite; drain.  Meanwhile, melt 1 teaspoon of the butter in a large skillet and add the onion; cook over medium heat for 2 to 3 minutes or until soft.  Add the stout; heat to boiling and cook 5 minutes.  Add the cream and milk; boil another 5 minutes or until reduced by half.  Mix the cooked pasta with the stout and cream sauce; add the cheeses.  Turn the mixture into the buttered casserole dish.  Melt the remaining butter in a small saucepan; mix in the bread crumbs.  Sprinkle mixture over the top of the casserole and bake for 25 minutes or until lightly browned and bubbly.

By Beatrice Ojakangas
“The Best Casserole Cookbook Ever”

SOUTHWESTERN CHILI 

1 lb. ground meat (beef, chicken, turkey, your choice)
1 onion, chopped
1 pkg. ranch dressing mix
1 pkg. taco seasoning
1/2 c. water
2 cans Rotel tomatoes
2 (15 oz.) cans pinto beans
15 oz. can black beans
15 oz. can cream style corn

Garnish:
Sour cream
Grated cheese
1/4 c. cilantro, chopped

Brown the meat and onion together; drain well.  Add the remaining ingredients (you can drain the beans if you wish) and simmer for about 20 minutes.  Garnish with sour cream, grated cheese and chopped cilantro. 

LaVonne Anderson
Schroeder, MN

CHEESY POTATO SOUP

6 c. water
3 chicken bouillon cubes
1 onion, chopped
1 pkg. potato cubes southern style
1 pkg. frozen California blend vegetables
2 cans cream of chicken or cream of mushroom soup
1 c. milk
1 lb. Velveeta mild Mexican cheese, cubed
Bacon or ham, optional

Combine the water, bouillon, onion, potatoes, and vegetables in a large pot. Simmer for 10 minutes until the carrots get soft.

Stir in the remaining ingredients and heat through so that the cheese melts.

Deanna Hakala
Floodwood, MN

WHITE CHILI

2 medium onions, chopped
7 oz. green chilies, chopped
1 tsp. cayenne
1 tsp. white pepper
1 tsp. cumin
1 T. oregano
5 to 8 cloves garlic, minced
1 T. oil
4 c. chicken, cooked
6 c. chicken broth
1 T. chicken base
3 c. Monterey jack cheese
1 c. sour cream
3 cans navy beans (with juice)
Cilantro, chopped

Saute the onions, chilies, cayenne, white pepper, cumin, oregano and garlic in the oil. Stir in the chicken, broth and chicken base. Simmer mixture for 30 minutes.

Add the cheese, sour cream and beans. Cook until cheese and sour cream melt.

Serve with fresh chopped cilantro for garnish or on the side.

Sue Worthman
Ranier, MN
 

ZUCCHINI SOUP

1/2 to 1 lb. ground turkey or beef
2 celery ribs, thin sliced
1/3 c. onion, chopped
1/2 c. green pepper, chopped
2 (15 oz.) diced tomatoes 1 with basil + 1 plain
3 to 4 medium zucchini, sliced or cubed
2 1/4 c. water
2 tsp. Italian seasoning
1 tsp. salt, optional
1 tsp. beef bouillon granules
1/2 tsp. sugar

Fry up the ground meat and drain.

Put the meat mixture in a Dutch kettle. Add the remaining ingredients and cook until the zucchini is done, about 25 to 35 minutes.

Ramell Rabold
Saginaw, MN

This freezes great for later on.

SWEET POTATO STEW

1 c. chopped onion
1 T. chili powder
1 c. orange juice
1/2 c. water
1 T. honey
Salt, to taste
2 lbs. (about 2 to 3) sweet potatoes, cut in 1 inch cubes
15 oz. can black beans, drained and rinsed
2 tsp. flour
2 tsp. butter, melted

Put the onion, chili powder, orange juice, water, honey, salt, and sweet potatoes in a large microwave safe glass bowl. Cover and cook for 20 minutes on high until the potatoes are done, not mushy.

Add the beans.

Blend the flour into the melted butter. Add to the potato and bean mixture. Heat through.

Serves 6.
212 calories/2 g. fat

Vicki Biggs-Anderson
Grand Marais, MN

As with all soups and stews, this is twice as good the second day.

FRIENDSHIP SOUP 

1/2 c. dry split peas
1/3 c. beef soup base
1/4 c. pearl barley
1/2 c. dry lentils
1/4 c. minced onion
2 tsp. dried Italian seasoning
1/2 c. uncooked long grain white rice
2 bay leaves
1/2 c. uncooked wacky mac

In a 1 1/2 pint jar, layer the above ingredients in the order listed.  Wrap pasta separately.  Seal tightly. 

Additional Ingredients:
1 lb. ground beef (I've used ham cubed + ham bouillon)
3 qt. water (12 cups)
28 oz. diced tomatoes
6 oz. tomato paste (optional)

To prepare soup; brown the ground beef; add water, tomatoes and tomato paste.  Add all the dry ingredients except for the pasta.  Bring to a boil and simmer for 45 minutes.  Add pasta and simmer 15 minutes more.  Yields 16 cups, 165 calories per cup.

Lynn Davis
Superior, WI

THREE BEAN RAVIOLI SOUP

1 medium onion, chopped
1 T. olive oil
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
3 (15 oz. ea.) cans chicken broth
15 oz. can butter beans
15 oz. can kidney beans
15 oz. can chickpeas
28 oz. can tomatoes, diced
2 tsp. Italian seasoning
1 tsp. black pepper
1/2 tsp. salt
1 lb. 9 oz. package frozen cheese ravioli
Shredded cheese of choice, optional

Put everything except for the ravioli in a large kettle. Cook and simmer until the carrots are tender. Add the ravioli and continue to cook for 5 to 8 minutes or until the pasta is done.

Makes 6 to 8 servings.

Lena McGee
Lake Nebagamon, WI

Tortellini Soup

2 cans of beef broth
3 1/2 c. water
1/2 lb. Italian sausage
1/2 medium zucchini
1/2 small green pepper
1/2 small red onion
1/4 lb. cabbage
1/2 medium tomato
9 oz. tortellini
1/2 T. basil
Parmesan cheese for garnish

Pour the liquids into a kettle and start to heat.

Form the sausage into tiny meatballs and add them to the pot. 

Chop up the vegetables and add them to the pot.

Add the tortellini and basil.  When it to starts to boil, cook for 15 minutes.

Serve with Parmesan sprinkled on top.
Mary Hanchett
Superior, WI

Very good. Fast and hearty and can easily be doubled.

BEEF STEW MEXICAN

1 1/2 lb. beef, cubed (can also use venison)
1 large onion, chopped
4 to 6 cloves of garlic
4 T. olive oil
1/4 c. tomato sauce
1 c. red wine (optional) or 1/2 c. wine vinegar
1 bay leaf
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
7 oz. can chilies
Rice or noodles

Slice the beef into slices or cubes and chop the onion into small pieces.

Combine all of the ingredients, except for the rice or noodles, in a crock pot, an electric fry pan, or in a pot if cooking on the stove top.

Simmer until all the meat falls apart. If you are cooking in a crock pot, simmer for 4 hours; cook 2 hours in an electric fry pan; or cook about 1 hour on the stove top.

Serve over rice or noodles and top with cheese if you prefer.

Judy Brickle
Danbury, WI

This is so easy!