12 dozen ears of corn

1 large salt shaker

4 pounds of butter

2 large garbage cans (preferably clean)

2 large plastic garbage bags

Ample supply of Water

Extra supplies

2-3 cases of beer

2 of the largest grills in the UP

1 coffee can (preferably Maxwell House)

2 HUGE bags of charcoal

Lighter fluid

27 matches

2 pairs of oven mitts

4 rolls of paper towels

2 experienced SISU HOHO Corn BBQ chefs (preferably Howard and Marty)

1 experienced paper towel assistant (any unfortunate innocent bystander near grill at wrong time)

Purchase or otherwise abscond with 12 dozen ears of corn. Check to ensure corn has no additional occupants (aka bugs) to take along for the ride. Note: Quite often the corn has been purchased from New Berlin Bosse’s Farmers market – order ahead of time.

2 days before SISU HOHO:

Clean the big chunks out of the garbage cans. Add garbage bags. Place ears of corn in cans. Fill both with water.

Day of SISU HOHO:

Marinate corn chefs in beer 3-4 hours prior to cooking.

Fill grills with ample supply of charcoal. Douse charcoal with enough lighter fluid so it lights on the first of the 27 matches. Light grill. Promptly extinguish Howard’s eyebrows - if required. Spread coals. Put racks on top of grill. Fill coffee can half full with water then add butter. Place coffee can on grill. Begin first batch of corn by placing ears directly on the grill. Step back and have another beer.

Use spray bottle to control flames. Turn corn ever so often to avoid incineration. Once the corn looks done, pull corn off the grill (with handy oven mitts). Pull husks back. Wrap end of husks in paper towels without burning the paper towel assistant. Dip corn in coffee can filled with butter until corn is completely soaked with butter. Cover corn with salt. Yell “Corns ready” and step back to avoid a stampede of hungry SISU HOHO reunion relatives. Have another beer.

Put next batch on grill. :o)

Serves 50 (very hungry relatives)

BREADS

Our Favorite (Finnish) Braid

3 cups milk, scalded

1 tsp. salt

1 cup sugar

9 plump whole cardamom, pounded fine

11 ½ cups flour

1/3 – ½ yeast cake (2 oz.)

½ cup lukewarm water

4 eggs

½ cup butter, melted

Place salt, sugar, cardamom and milk in large bowl. Add 5 cups flour and beat with electric mixer until smooth. Add yeast, which has been dissolved in lukewarm water (dry yeast – 1 ½ envelope yeast in ½ cup water + ½ tsp. sugar). Beat well.

Then add the eggs, one at a time, beating well after each addition. Put mixer away. Add remainder of flour and knead well. Then add butter in three parts, kneading after each addition until it has disappeared. (This adding butter last is important!) Knead the dough until it leaves the hands.

Let rise in warm place until double in bulk. Roll out as desired. May be made into (4)braids, formed into coffee rings or cinnamon rolls. Well greased pans. Let rise again?

Bake in 375 degree oven for 20 minutes (more for bigger braids?).

Glaze with mixture of ½ cup 10X sugar (maybe ½ #) and ¼ cup (or less) milk or half & half.

Submitted by Helen Doman

This recipe is from Vieno Kemppainen on 8-2-1992.

Cornish (Finnish) Pasties

2 # sirloin steak (I usually use ground beef)

6 medium potatoes (chopped or sliced)

onions, chopped fine

½ cup suet (not required)

rutabaga, chopped fine (optional)

salt and pepper to taste

English pastry

¼ cup butter

water

Chop steak and potatoes into pieces no larger than ½” square. Combine meat, potatoes, onions and rutabaga (if using) with suet, salt & pepper. Roll English pastry into 6 circles, 9” in diameter. Divide mixed pastry ingredients into 6 parts and place in centers of pastry circles. Dot with butter. Moisten edge of pastry with water and fold over. Seal tightly. Prick top with fork. Bake on cookie sheet in preheated 400 degree oven for 15 min. Reduce temperature to 350 degrees and bake for additional 45 min. Serve with chili sauce or ketchup.

English Pastry

4 cups flour

2 tsp. salt

1 ½ cups lard

¾ cup + 2 Tbsp. cold water

2 eggs

Sift together flour and salt. Cut lard into flour mixture. Mix water and eggs together. Blend and mix with flour and lard mixture. Roll out as for pastry.

(You can substitute any crust recipe or refrigerated crusts or frozen crust!)

Submitted by Helen Doman

This recipe is from the Milwaukee Journal, July 23, 1969.

My mother, Saima Hangas, made pasties very often. She would often make them like a pie instead of individual pasties—it is easier and faster. I make it that way—one pie at a time. You have to adjust amounts in filling—about 8 cups for 1 pie (1# gr. Beef, about 5 cups potatoes).

Churches in the Upper Peninsula (U.P.) of Michigan had pasty sales every week (Friday usually) when I was a child. They may still have pasty sales! They were very good! There are pasty restaurants now, and donut shops sell pasties. You can also order pasties over the internet at www.pasties.com.

Miners took hot pasties with them to work in the morning—they were still warm at noon. That is why the Finns adopted pasties from the Cornish miners.

Submitted by Helen Doman

Six-Week Bran Muffins

From Sheila Carpenter – sometime in the l970s.

6 cups bran (3 cups – Nabisco 100% is good)

2 cups boiling water (1 cup)

1 cup melted shortening (1/2 cup)

3 cups sugar (1-1/2 cups)

1 qt. Buttermilk (1/2 qt.)

5 tsp. baking soda (2-1/2 tsp.)

4 eggs (2 eggs) – beaten

5 cups flour (2-1/2 cups)

2 tsp. salt (1 tsp.)

· Pour boiling water over 2 cups (1cup) of bran and let stand while assembling other ingredients. Add the melted shortening.

· Mix the rest of bran (4 cups) (2 cups) with sugar, eggs, and buttermilk in a large bowl.

· In a third bowl, stir flour with soda and salt.

· Combine all ingredients in the large bowl and bake as needed at 400°F. for 20 minutes. Mixture will keep for 6 weeks or more in the refrigerator.

Dates, raisins, or chopped apples may be added at baking time.

Makes about 60 muffins.

Before baking, I sprinkle mine with a cinnamon-sugar mixture.

Submitted by Shirley Dasher

12/16/2001

Blueberry Bread

½ cup shortening or vegetable oil

2 cups sugar

3 eggs

3 cups flour

1 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

½ cup milk (soured with vinegar)

2 cups blueberries

Preheat oven to 350 degrees.

Mix together shortening or oil, sugar and eggs – set aside. In a different bowl, mix together flour, baking soda, baking powder and salt. Add dry ingredients that you just mixed together alternating with the milk into the sugar/egg mixture. Blend in blueberries. Pour into 2 greased loaf pans. Bake for 35 to 45 minutes? Insert toothpick – when it comes out clean it is done. When removed from oven, brush with margarine or butter and sprinkle with sugar. Cool before slicing.

Submitted by Elsie Haglund

Finnish Coffee Biscuits

3 ¼ cups milk

2 packages of yeast

½ cup water (warmed to between 80-85 degrees)

3 beaten eggs

1 ½ cups sugar

1 ½ tsp. salt

12 cardamom seeds finely crushed (about 2.5 tsp)

½ cup butter (oleo or shortening can be used)

12 cups flour

Scald milk and then cool to lukewarm. Put 2 yeast packages into water (make sure water is warm). Mix milk and yeast/water mixture. Into the milk mixture - mix together eggs, sugar, salt, cardamom seeds and butter. Gradually add 12 cups of flour to this mixture stirring until smooth. Place on floured board using ½ to 1 cup of additional flour. Knead until smooth and elastic. Place in greased bowl. Cover and let rise at room temperature until it doubles in size. Form rolls into desired shapes. Let rise again until double in size and bake at 350 degrees. Baking time will vary according to size of rolls. Large braids require 35-40 minutes. Individual rolls take about 20 minutes.

Caramel topping

Melt ¼ cup butter in bottom of pan in which rolls are to be baked. Sprinkle with ¾ cup brown sugar over the butter. Place rolls onto of butter/brown sugar mixture. Let rise and then bake.

Glaze for Coffee Braid

Add 6 Tbsp. hot coffee to 6 Tbsp. sugar. Stir until the mixture forms syrup. Glaze rolls just as they are removed from oven (or just before and then sprinkle with sugar).

Submitted by Marilyn & Howard Hangas for Elsie Haglund

Cranberry Nut Bread

¾ cup sugar

1 egg

1 ¼ cups orange juice

1 cup chopped cranberries (if frozen do not defrost)

1 Tbsp. grated orange zest

3 cups Bisquick

¾ cups chopped nuts

Mix sugar, egg, orange juice, rind and bisquick. Beat vigorously for 30 seconds. Batter may still be lumpy. Stir in nuts and cranberries. Pour into a well greased loaf pan 9x5x3”. Bake for 55-60 minutes at 350 degrees until toothpick inserted in center comes out clean. Cool before slicing.

Submitted by Marilyn and Howard Hangas

BREAKFAST

Ham Souffle

From Pat Bernauer – 1960s

(John & Ann’s favorite Christmas morning breakfast)

16 slices bread, cubed (no crust)

1/2# Old English or Sharp cheddar cheese, grated

6 eggs

2 cups milk

1 tsp. salt

2 cups cubed ham

1/4# butter

Grease 9 x 12 pan with butter. Spread one half of the bread cubes on bottom of pan. Cover with half of grated cheese – then half of cubed ham. Add another layer of each bread, cheese, and ham.

Beat eggs, milk, salt and pour over bread mixture in pan – be sure to get the edges. Melt butter and pour over all the top. Cover with foil and refrigerate overnight.

In the morning, bake in 400°F. oven for 1 hour in a pan of hot water covered loosely with foil. Remove foil for the last 15 minutes. Remove from oven and let rest about 10 minutes before serving.

Submitted by Shirley Dasher

Kropsu (Finnish Oven Pancakes)

2 Eggs (large)

2 cups Milk

1 cup Flour

½ tsp. Salt

1 Tbsp. Sugar

¼ cup butter

Preheat oven to 400 degrees

Beat eggs; then add remaining ingredients, except butter. Beat about a minute or two, until well blended. Divide butter into 2 round cake pans and preheat to sizzling hot – melting the butter (this is the reason for success for this recipe). Quickly pour batter into hot pans and bake 30-40 minutes. Pancake will rise very high then fall with golden brown crust covering a custardy center. Cut into wedges immediately and serve with syrup or with sour cream and fresh or frozen strawberries. This is also good with syrup and bacon or sausage.

Be ready to make more!! :o)

We often have this for our Saturday night supper but it is good any time. Makes a great breakfast as well.

Submitted by Elsie Haglund

Breakfast Cookies

2/3 cup brown sugar

2/3 cup white sugar

¾ cup butter or margarine

2 eggs

1 Tbsp. vanilla

1 ½ cup oatmeal

1 ½ cup cereal (Rice Krispies or Special K, etc…)

1 cup coconut

1 cup raisins

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

½ tsp. salt

Preheat oven to 375.

Cream the sugars and butter together. Add 2 eggs and vanilla. Add the rest of the ingredients. Mix first by spoon and then with hands in a large bowl. Form into 12 balls about the size of a lemon. Plan on greased baking sheet and pat to 4 ½” diameter.

Bake at 375 degrees for 10-12 minutes.

I like to make the cookies about ½ the size.

Submitted by Elsie Haglund

June’s Breakfast Casserole

1 package frozen hash browns potatoes (Ore-Ida O’Brien – 24 oz. thawed)

1 ½ cup shredded cheddar cheese

1 cup milk

1 cup finely chopped cooked ham

½ tsp. salt

1 tsp. dry mustard

8 eggs, beaten

Line bottom of 13 x 9 x 2” pan with hash brown potatoes. In bowl, mix together cheese, milk, ham, salt and mustard. Pour evenly over potatoes. Pour eggs over casserole mixture evenly. Bake uncovered at 350 degrees for 45 minutes. Makes 8-10 servings. Note: Recipe can be made a day ahead of time and then covered with tin foil or plastic wrap. Refrigerate up until time that you put it in the oven.

Submitted by Marilyn & Howard Hangas for June Nisenbaum

CAKES & PIES

German Coffeecake

1 jar (10 oz.) maraschino cherries

½ cup brown sugar

1 cup ground walnuts

1 tsp. cinnamon

4 cups flour

½ tsp. salt

1 ½ tsp. baking powder

1 tsp. baking soda

½ pound (1 cup) butter, softened

1 tsp. vanilla

2 cups sugar

1 pint dairy sour cream

6 eggs

Drain cherries and set aside. Mix together and set aside the brown sugar, nuts and cinnamon. Sift together and set aside the flour, salt, baking powder and baking soda.

Cream butter, vanilla and sugar together thoroughly. Add the sour cream; beat until blended.

Add the flour mixture to the creamed mixture alternately with the eggs, beginning and ending with flour mixture. Beat well, scraping the bowl frequently.

Generously grease and flour a 9 inch tube pan. Pour 1/3 of the batter into the pan, top with 1/3 of the cherries and 1/3 of the nut mixture. Repeat this a second and third time. Bake in preheated 350 degree oven for 1 hour and 15 minutes or until tests done.

Submitted by Helen Doman

Gum Drop Cake

1 cup shortening

1 cup white sugar

1 cup brown sugar

½ tsp. salt

4 cups flour

2 tsp. Baking soda

1 tsp. vanilla

2 cups applesauce

4 eggs

1 cup dates (cut up)

1 cup nuts (chopped, walnuts or pecans)

1 cup gumdrops (quartered, if large)

1 cup raisins

2 tsp. each of cinnamon, nutmeg and allspice

Dissolve soda in applesauce. Mix ingredients in usual way. Add gumdrops and fruit last.

Bake for approximately 1 hour in moderate oven (350 degrees). My mother made the cake in a covered angel food size roaster on top of the “Jungers” oil stove in the kitchen.

Makes 3 loaves or 1 angel food cake size.

Submitted by Helen Doman

This recipe is from her mother, Saima Hangas, who made this cake every Christmas.

Petite Cherry Cheese Cakes

1 cup vanilla wafer crumbs

3 – 4 Tbsp. melted butter

8 oz. pkg. Cream cheese, softened

1/3 cup sugar

1 egg

2 tsp. lemon juice

½ tsp. vanilla

Line 12 muffin cups with paper bake cups. Combine cookie crumbs and melted butter and mix well. Spoon about one Tbsp. crumb mixture into bottom of each bake cup and press gently. (For a lower calorie version, use 1 vanilla wafer in each cup instead of the crumbs and butter.) Beat cream cheese until fluffy. Add 1/3 cup sugar, egg, lemon juice and vanilla and beat until smooth. Spoon evenly into crumb-lined paper cups. Bake in a preheated 375 degree oven for 15 min. or until set. Cool thoroughly. Spoon cherry topping mixture evenly over cheese cakes, using topping recipe below or canned cherry pie filling. Chill well before serving. Makes 12 petite cheese cakes.

Topping:

1 lb. can red tart pitted cherries

½ cup sugar

1 ½ Tbsp. cornstarch

Red food coloring

Combine cherries, sugar and cornstarch and mix well. Cook and stir until thickened. Add food coloring as desired. Cool.

Submitted by Helen Doman

Apple Nut Cake

2 cups flour

2 cups sugar

2 cups apples, diced

2 cups walnuts, chopped

2 eggs

2 tsp. baking soda

2 tsp. vanilla

¼ lb. butter

Preheat oven to 350 degrees.

Cream butter with sugar. Add eggs and vanilla. Add dry ingredients. Fold in apple and nuts.

Bake in greased angel food pan about 1 ¼ hours or when sides fall away from pan. Serve with whipped cream, if desired.

Submitted by Helen Doman

This recipe is from Sonia Dasher.

Grasshopper Pie

From Helen Doman – 1980s

Chocolate Cookie Crust

32 large marshmallows

1/2 cup milk

1/4 cup Crème de Menthe (green if possible)

3 Tbsp. white Crème de Cacao

1-1/2 cups chilled whipping cream

Few drops green food coloring (optional) – not needed if Crème de menthe is green

Prepare cookie crust or use ready to go from grocery store.

In a saucepan heat marshmallows and milk over medium heat, stirring constantly, just until marshmallows melt. (I use the microwave). Chill till thickened; blend in liqueurs.

In a chilled bowl beat cream till stiff. Fold whipped cream into marshmallow mixture; fold in food coloring. Pour into crust. If desired, sprinkle grated chocolate over top or in a design. Chill for several hours till set.

Cookie Crust: Heat oven to 350˚ F. Mix 1-1/2 cup chocolate wafer crumbs and 1/4 cup melted butter. Press mixture firmly and evenly against bottom and side of a 9” pie pan. Bake in 350˚ F oven for 10 minutes. Cool.

Submitted by Shirley Dasher for Helen Doman

Danish Puff Coffee Cake

1 cup sifted flour

½ cup butter or margarine

3 to 4 Tbsp. water

Cut butter into 1 cup flour like pie crust. Sprinkle the 3 to 4 Tbsp. water over dough. Mix with fork. Roll into a ball and divide in half. Pat dough with hands into 2 long strips 12 inches X 3 inches. Strips should be 2 inches apart on ungreased baking sheet. I use a cookie sheet (both on one).

1 cup sifted flour

½ cup butter or margarine

1 cup water

1 tsp. almond extract

3 eggs

Take 1 cup water and ½ cup butter and bring to a rolling boil. Add almond extract and remove from heat. Stir in flour immediately to keep it from lumping. It will form a ball (like when making cream puffs). When smooth and thick, add one egg at a time, beating until smooth. Divide in half and spread one half evenly over each piece of pastry.

Bake in 350 degree oven about 40-45 minutes until topping is crisp and nicely browned.

Frost with confectioner’s sugar icing and sprinkle with chopped nuts.

Frosting

1 cup sifted 10X sugar

½ tsp. almond flavoring

3 Tbsp. butter or margarine

2 Tbsp. hot milk

Place all ingredients in a small mixing bowl and beat at high speed 3 minutes.

Submitted by Helen Doman

This recipe is from Sonia Dasher and was enjoyed at Sisu Ho Ho many times.

Fruit Cocktail Cake

2 cups flour

2 tsp. baking soda

½ tsp. salt

2/3 cup sugar

2 eggs beaten

1 can (about 2 cups) fruit cocktail - juice and fruit

½ cup coconut (flaked)

½ cup chopped walnuts

½ cup brown sugar

FROSTING:

1 small can Carnation evaporated milk

¼ cup white sugar

¼ cup margarine or butter

1 tsp. vanilla

Preheat oven to 350 degrees

Mix together flour, baking soda, salt and sugar. Add eggs. Stir in fruit cocktail (fruit and syrup) by hand with a spoon. Pour into greased and floured 9 x 13” pan. Topping: Mix together coconut, nuts and brown sugar in a separate bowl. Top the batter that you just poured into the pan with this topping. Bake at 350 degrees for 30-35 minutes. When baked, cover with the frosting. To make the frosting -mix the ingredients together in a saucepan. Bring to a boil and cook for 3 minutes stirring constantly. At the end of the 3 minutes, stir in vanilla.

Submitted by Elsie Haglund

Fluffy Pudding Frosting

1 cup of cold milk

1 (4 serving size) package of Jello instant pudding *

¼ cup powdered sugar

4 ½ cups (1 - 10.8 oz.)cool whip frozen topping, thawed

Pour milk into a medium sized bowl. Add pudding mix and sugar. Beat with a wire whisk or mixer, 1-2 minutes or until well blended. Stir in topping, gently. Spread on cake at once. Using your favorite cake 9 x 13” or 2 - 9” layer cakes. Store frosted cake in refrigerator.

* use vanilla, chocolate, butterscotch or coconut cream flavored pudding.

Submitted by Elsie Haglund

June’s Cheesecake

Crust

3 cups graham cracker crumbs

2 Tbsp. sugar

½ tsp. cinnamon

1 stick of butter or oleo

Cake

2 lbs. cream cheese (at room temperature)

1 ½ cups sugar

6 eggs

2 tsp. vanilla

2 tsp. lemon juice

Mix all the ingredients listed in the crust category above. Grease 9 x 13” pan. Press graham cracker mixture down in pan (save ¾ cup for topping).

Mix the cream cheese, sugar, eggs, vanilla and lemon juice in a mixer. Pour on top of crust.

Bake at 350 degrees for 45-50 minutes.

Cool 15 minutes.

Topping

1 large carton sour cream

¼ cup sugar

½ tsp vanilla

Mix topping together and pour over filling and then cover with remaining ¾ cups of graham cracker crust mixture. Bake at 475 degrees for 10 minutes.

Submitted by Marilyn & Howard Hangas for June Nisenbaum

Genevieve’s Dump Cake

1 can (20 oz.) pineapple (crushed or chunks, with juice)

1 bag (8 oz.) shredded coconut

1 bottle (8 oz.) red maraschino cherries, halved and drained [you can substitute Cherry Pie filling for cherries]

½ cup chopped pecans

1 box (18 ¼ oz) yellow cake mix

½ cup (1 stick) butter (at room temperature)

Lightly grease 13 x 9” baking pan. Evenly spoon pineapple and its juice into pan. Add coconut and distribute evenly. Add cherries, then sprinkle with nuts. Top with dry cake mix, smoothing top of cake with spatula without disturbing fruit base. Cut butter into very thin slices and evenly place over surface of cake. Do not mix. Bake in pre-heated 350 degree oven for 45-50 minutes or until top is lightly browned. Remove from oven and cool on a wire rack. Cut into squares and serve while still warm or cooled. Makes 12-15 servings.

Submitted by Marilyn Hangas

DESSERTS

Banana Split

1 pkg. Graham crackers (crushed)

1 stick butter (melted)

3 bananas

½ gal. Vanilla ice cream

1 cup chocolate chips

½ cup butter

2 cups powdered sugar

1 ½ cups evaporated milk (1 large can)

1 tsp. vanilla

medium Cool Whip

nuts (chopped)

Maraschino cherries

Combine crackers and stick of butter for crust; press into 9X13 pan and refrigerate. Slice bananas across and spread over crust. Put softened ice cream on next. Freeze until solid.

Combine chocolate chips, ½ cup butter and milk with powdered sugar. Cook until thick and smooth; it will turn into a deep chocolate sauce as it cooks. Remove from heat and add vanilla. Cool completely. (Takes several hours.)

Pour over ice cream and freeze. Top with Cool Whip, nuts and cherries and freeze. Take out 10 min. before serving. Serves 18.

Submitted by Helen Doman

This recipe is from Marcia Brandenberg (Joliet, IL), 1979

Heavenly Raspberry Dessert

½ box Waverly crackers or club crackers crushed

1 stick butter

4 egg whites

1 tsp. vanilla

1 cup granulated sugar

1 package frozen raspberries thawed

1 Tbsp. cornstarch

Whipping cream

Sugar

Slivered almonds, toasted

Preheat oven to 400 degrees.

Drain raspberries, reserving juice. Mix crushed crackers and butter. Pat into a 8 x 10” pan. Beat until quite stiff – the eggs whites, vanilla, vinegar, and sugar adding the sugar slowly. Pour egg white mixture over crumbs and bake at 400 degrees for 10 minutes. Cool. Over medium heat, thicken the raspberry juice and cornstarch. Cool. Place the berries on the cooled meringue. Pour the thickened juice over the berries. Chill. When ready to serve, top with sweetened whipped cream and sprinkle with slivered almonds.

Submitted by Elsie Haglund

Frozen Strawberry Delight

½ cup margarine or butter

¼ cup brown sugar

1 cup flour

½ cup chopped nuts (walnuts or pecans)

1 cup thawed strawberries

1 cup sugar

2 egg whites

1 tsp. lemon juice

Vanilla

½ pint whipped cream

Mix butter, brown sugar, flour and nuts together like pie crust. Press into a 9x13” pan and bake at 400 degrees until golden brown (about 10 minutes). When cool, break into crumbs – reserving ½ cup for topping – spread the remaining crumbs on the bottom of the pan.

Filling: Put thawed strawberries, sugar, 2 egg whites, 1 tsp. lemon juice and Vanilla in a bowl and mix for 20 minutes (if you have a Kitchen-aid stand up mixer – 10 minutes only are required). Fold in ½ pint whipped cream. Place in pan over crumbs and sprinkle remaining crumbs on top. Freeze overnight.

Submitted by Elsie Haglund

Chocolate Lush

1 cup sifted flour

2 tsp. baking powder

½ tsp. salt

¾ cup sugar

2 Tbsp. Cocoa

2 Tbsp. melted shortening

½ cup milk

1 tsp. vanilla

½ cup chopped nuts

Topping:

¾ cup brown sugar

4 Tbsp. cocoa

1 ¾ cup hot water

Sift together flour, baking powder, salt, sugar and cocoa. In separate bowl combine shortening, milk, vanilla, and nuts. Add this to the dry ingredients. Mix until blended. Spread in un-greased 8 x 8 x 2” pan. Mix topping ingredients (brown sugar, cocoa and water) then pour over batter in pan. Bake at 350 degrees for 45 minutes. Cut into squares. Serve warm or cold inverted on dish. Top inverted squares with “lush” from bottom of pan. Good served with a scoop of ice cream or a dollop of whipped cream.

Serves 8

Submitted by Elsie Haglund

COOKIES & BARS

Chocolate Marshmallow Cookies

2/3 cup brown sugar, packed

½ cup shortening

1 egg

1 ½ cups flour

1/3 tsp. soda

½ tsp. salt

¼ cup maraschino cherry juice

2 Tbsp. milk

2 squares unsweetened chocolate

¼ cup maraschino cherries, chopped

½ cup nuts, chopped

Beat sugar, shortening and egg until creamy. Stir in ½ of the flour, soda, salt, ¼ cup maraschino cherry juice and 2 Tbsp. milk. Stir in rest of flour, soda and salt. Melt 2 sq. chocolate and add nuts and cherries. Drop by spoonfulls (36) on ungreased cookie sheet. Bake at 350 degrees for 12 minutes. Cut 18 marshmallows in half and put cut side down on cookie immediately after removing from oven. Cool and frost.

Icing:

4 Tbsp. butter (melt butter & chocolate in milk)

4 sq. chocolate

½ cup hot milk

3 cups powdered sugar

½ tsp. salt

1 tsp. vanilla

Beat all together for 5 minutes.

Submitted by Helen Doman

Cookie Dough Truffles

(Chocolate Chip cookie dough in candy form, wrapped in a chocolate shell)

½ cup butter, softened

½ cup firmly packed brown sugar

¼ cup sugar

¼ cup thawed egg substitute

1 tsp. vanilla extract

1 ¼ cups all-purpose flour

1 cup miniature semisweet chocolate morsels

¾ cup chopped pecans or walnuts

1 (12-ounce) package semisweet chocolate morsels

1 ½ Tbsp. shortening

Beat butter at medium speed of an electric mixer until creamy; gradually add sugars, beating well. Add egg substitute and vanilla; beat well. Add flour to butter mixture; beat well. Stir in miniature chocolate morsels and chopped nuts. Cover and chill 30 minutes.

Shape mixture into 1” balls. Cover and freeze balls until very firm.

Place (12-ounce) package morsels and shortening in a 1-quart glass bowl; melt in microwave according to package directions. (If you prefer, use double boiler method for melting chocolate.) Using two forks, quickly dip frozen truffles into melted chocolate, coating completely. Place on waxed paper to harden. Store truffles in refrigerator. Yield 4 ½ dozen.

This recipe is from Southern Living, 2000.

Submitted by Helen Doman

Tarts

5 cups flour

3 tsp. baking powder

1 tsp. salt

1 lb. butter, softened

1 cup milk

½ cup sugar

1 egg

2 lb. prunes

Filling: Cook prunes. Drain, pit and chop (or use moist canned prunes). Add a little sugar (about ¼ cup)

Put first 3 ingredients in bowl. Stir in milk and then work in butter, stirring with spoon or working with hands until thoroughly blended. Chill until firm enough to roll. Roll to ¼” thickness and cut in 4” squares. To make stars, cut each corner 1 ½” toward center, put a spoonful of filling in center and fold one split only of alternate corners toward center, pinching edges together. Put on cookie sheet and brush with egg. Bake in preheated 400 degree oven 10-12 minutes, or until golden brown. Makes about 4 dozen.

Submitted by Helen Doman

Christmas tarts are a Finnish specialty. Finnish homemakers always made these Finnish pastries for holidays when I was a child in Republic, Mi. I got this recipe from June Nisenbaum, who got it from our mother, Saima Hangas. The recipe was an ingredient list only, so I filled in the directions.

Prune Tarts

From Saima Hangas (l960’s)

3 tsp. baking powder

5 cups sifted flour

3/4 tsp. salt

1/2 cup sugar

1# butter

1 egg - beaten

1 cup milk

Mix dry ingredients first, then cut in butter, add egg and milk - mix. Roll out. Bake at 375° for about 10 minutes. Cool

Prune filling: 2# prunes simmered with 1/2 cup + sugar til tender - mash.

Submitted by Shirley Dasher for Saima Hangas

The following recipe for cookies attracted my attention, since I had grown up with Christmas Tarts. It is a miniature version of tarts.

Prune Filled Stars

1 cup butter, softened

1 pkg. (8 oz.) cream cheese, softened

½ tsp. salt

2 cups flour

1 egg yolk, beaten with 2 tsp. milk

Combine first 3 ingredients. Beat until well-blended and smooth. Add flour and stir until blended and smooth. Put dough on piece of double waxed paper and flatten to form an 8” x 6” rectangle. Wrap and chill overnight. Meanwhile, chop prunes (12 oz. can) and combine with ¼ cup finely chopped nuts. Add orange rind, if desired. Divide dough in half and roll each half in 12” square. Cut each square in 2” squares and slit corners ¾” toward center. Put ½ tsp. prune mixture in center and fold up every other point toward center (pinwheel style). Put on ungreased cookie sheet. Brush with egg yolk beaten with 2 tsp. milk. Chill 1 hour. Bake at 350 degrees for 20-25 min. Store in airtight container. Can be frozen and reheated. Makes 6 dozen.

Submitted by Helen Doman

This recipe is from Women’s Day (Dec., 1972)

Raspberry Almond Cookies

½ cup butter, softened

1/3 cup sugar

¼ tsp. salt

½ tsp. vanilla

1 egg, separated

1 cup flour

¾ cup finely chopped blanched almonds

Seedless raspberry jam

1. Cream butter.

2. Add next 3 ingredients and egg yolk and beat until light.

3. Add flour and stir until well-blended.

4. Wrap dough in waxed paper and chill well.

5. Preheat oven to slow (300 degrees F.)

6. Divide dough into 3 equal pieces.

7. On lightly floured board, shape in rolls about 1” in diameter. Cut rolls in ¾” pieces and shape into balls.

8. Dip balls first in slightly beaten egg white, then roll in almonds. Put on ungreased cookie sheets and press center of each cookie down with forefinger. Fill indentations with about ¼ tsp. raspberry jam.

9. Bake 20 min. and remove to rack to cool.

10. Decorate jam with a dab of confectioner sugar frosting. Makes about 3 dozen. Store airtight in cool place or freeze. Good keepers and shippers. This recipe should be doubled, since they get eaten fast.

Submitted by Helen Doman

This recipe is from Women’s Day—Dec. 1971.

Chocolate Cherry Bars

May be baked in a greased (with solid shortening, no oil) 15 X 10” jelly roll pan or a 13 x 9” pan

1 package Fudge Cake mix

1 - 21 oz. can Cherry pie filling (such as Wilderness)

1 tsp. almond extract

2 eggs, beaten

Frosting

1cup sugar

5 Tbsp. butter or margarine

1/3 cup milk

1 cup semisweet chocolate pieces (6 oz bag)

Preheat oven to 350 degrees.

Combine the first 4 ingredients. By hand, stir until well mixed. Pour into prepared pan.

Bake jelly roll pan for 20-30 minutes.

13 x 9” pan for 25-30 minutes or until toothpick inserted in the center comes out clean.

While cake cools prepare frosting as follows. In a small saucepan, Combine sugar, butter, and milk.

Bring to a boil stirring constantly 1 min. Remove from heat. Stir in chocolate chips until smooth. Pour over partially cooled bars.

Makes about 3 dozen bars.

Submitted by Elsie Haglund

Treasure Chest Bars

1 ¼ tsp. baking powder

2 cups flour

½ tsp. salt

½ cup butter

½ cup brown sugar

½ cup granulated sugar

2 eggs

1 tsp. vanilla

¾ cup milk

1 cup salted nuts (chopped cashews are good)

1 cup maraschino cherries

1 cup (6 oz. package) chocolate chips

Preheat oven to 325 degrees.

Sift together baking powder, flour and salt then set aside. Cream together the butter, brown sugar and sugar. Add 2 eggs and vanilla to the mixture that was just creamed. Mix well. Add dry ingredients (sifted earlier) to egg mixture alternating with the milk. Stir in nuts, cherries and chocolate chips. Bake in a greased 15 x 10 x 1” jelly roll pan in 325 degree oven for 30 minutes. Frost while hot with frosting made of the following:

FROSTING:

¼ cup browned butter (while hot) add

2 cups powdered sugar

2 Tbsp. Milk

1 tsp. vanilla

Submitted by Elsie Haglund

Snickerdoodle Cookies

1 cup shortening (part can be butter)

1 ½ cups sugar

2 eggs

2 ¾ cup sifted flour

2 tsp. cream of tartar

1 tsp. baking soda

1 tsp. salt

Topping

2 Tbsp. sugar

2 tsp. cinnamon

Preheat oven to 400 degrees.

Cream together shortening (part of the shortening can be butter) and sugar. Add eggs, mix thoroughly. Sift together flour, cream of tartar, baking soda, and salt. Add this mixture to the butter, sugar and egg mixture. Form balls of walnut size. Mix together topping of sugar and cinnamon. Roll balls in the mixture of sugar and cinnamon. Place about 2” apart on un-greased cookie sheet. Bake 10 minutes at 400 degrees. Makes about 60 cookies. The tops will be lightly browned but soft when done. Do NOT overbake.

Submitted by Elsie Haglund

Peanut Butter Cookies

1 cup butter softened

1 cup granulated sugar

1 cup brown sugar, firmly packed

2 eggs

1 Tbsp. pure vanilla extract

1 cup peanut butter, creamy or chunky

3 cups flour

2 tsp. baking soda

dash salt

Vanilla sugar or granulated sugar to roll cookies in (optional)

Preheat oven to 375 degrees

Lightly grease 2 cookie sheets and set aside. Cream together butter and sugars. Beat in eggs and vanilla. Add the peanut butter and mix until well blended. Sift together flour, baking soda and salt. Add to the creamed mixture and mix until well blended. Roll dough into one inch balls. At this time roll the balls in sugar if desired. Place on cookie sheets – 12 to a sheet. Using a fork, flatten the cookie in a criss-cross pattern. Put two pans in the oven at a time. Bake for 8 mins for chewy cookies or 10 mins for crispy cookies. Switch the pans, top to bottom, bottom to top, after half of the baking time. Makes 6 dozen.

Submitted by Elsie Haglund

Potato Chip Cookies

1 lb. butter (or margarine e.g. Oleo)

1 cup sugar

2 tsp. vanilla

3 ½ cup flour

½ cup nuts

1 cup crushed potato chips

Cream butter and sugar together. Mix the rest of the ingredients. Drop onto un-greased cookie sheet. Bake in 350 degree oven for 15-20 minutes.

Submitted by Marilyn Hangas

Chocolate Fudge

1 ½ cup white sugar

¼ lb. margarine or butter (I use Imperial)

1 large can Carnation milk

2 squares (2 oz.) unsweetened chocolate

2 bars German chocolate

2 (6 oz. each) package chocolate chips

1 – ¾ lb. package marshmallows

1 cup chopped nuts

2 tsp. vanilla

Combine sugar, margarine, can milk and unsweetened chocolate in a large heavy saucepan and boil for 5 minutes. Remove from heat. Add German Chocolate, chocolate chips and marshmallows. Mix in nuts and vanilla. Stir until marshmallows are melted and blended in. Pour into a well buttered pan (9 x 13”) and cool before cutting. May be refrigerated to cool. (About 50 marshmallows equal ¾ lb.)

Submitted by Elsie Haglund

APPETIZERS

Cheese Ball

2 large packages cream cheese (rectangle Philadelphia)

1 tsp. accent

2 green onions – tops and all

3 packages ham (paper thin sliced) chopped

Grind ham and onions with a coarse blade. Whip cream cheese. Add 1 ½ cup of the chopped ham and accent, and the onions. Mix well. Place remaining ham in a flat pan or disk. Using a rubber spatula,place cheese mixture in a mound on top of the ground ham. Form cheese mixture into a ball, coating with ham. Serve with crisp crackers.

Submitted by Elsie Haglund

Apples and Caramel Dip

1 large container of soft cream cheese

1 large jar of caramel

6-10 Granny Smith Apples

1 – 8 oz. container of pecans (or walnuts) – chopped

1 Lemon or lemon juice

Using a round pie pan or other serving dish – spread layer of cream cheese on the bottom of the dish. Spread caramel over cream cheese. Cover caramel with nuts. Cut apples into slices. After apples are cut, sprinkle with lemon juice to prevent them from browning. Serve apples in a bowl near the dip.

Submitted by Heather Hangas

Beef rolls

1 large container of soft cream cheese

2 Tbsp. Horseradish

2 Pkgs Sliced beef (Buddig brand in deli packaged meat section)

Mix cream cheese and horseradish together – well. Spread about 1 ½ tsp of mixture at end of a slice of beef. Roll up beef slices starting on the edge where you just put the cream cheese on.

Submitted by Heather Hangas for Leigh Sloan (her mother)

Guacamole

1 small ripe tomato, seeded and finely chopped

2 Tbsp. finely minced white onion

2 serrano chilies, finely chopped

Salt to taste

2 ripe avocados

2 Tbsp. chopped fresh cilantro

Mix tomatoes, onion, chilies and salt together. Cut avocados in half, remove pits and scoop flesh into tomato mixture. Add cilantro and continue mashing just until mixture is blended and avocados are mashed into ½” chunks. I use a potato masher. Salt to taste. Refrigerate for about 1 hour for tastes to blend.

Submitted by Heather Hangas

SIDE DISHES

Cheese Potatoes

3 Tbsp. butter or margarine

6 large potatoes, peeled and thinly sliced

1 tsp. salt

¼ tsp. pepper

1 cup milk

2 cups (8 oz.) shredded cheddar cheese

chopped fresh parsley

Melt butter in a large nonstick skillet. Cook potatoes until almost tender and lightly browned. Sprinkle with salt and pepper. Pour milk over all; boil gently until milk is absorbed. Sprinkle with cheese and allow to melt. Stir; sprinkle with parsley and serve immediately. Yield: 6 servings.

Submitted by Helen Doman

Cornflake Potatoes

2 lb. Frozen hash browns (keep frozen)

1 onion, chopped fine, if desired (not necessary)

1 stick of margarine, melted (I use less)

1 can cream of chicken soup

1 pint sour cream (I use less)

¾ cup milk

1 8 oz. Pkg shredded cheddar cheese

salt and pepper to taste

Mix together. Put in 9 X 13 dish. Refrigerate overnight. Add topping.

Bake, uncovered, for 1 hour at 350 degrees.

Topping: (Do not put on until ready to put in oven)

Mix ½ cup margarine, melted (I use less) and 3 cups crushed corn flakes.

Submitted by Helen Doman

Potato-Onion Flat Pie (French Galette)

2 Tbsp. butter or margarine

1 Tbsp. oil

2 large onions, sliced

2 cups thinly sliced peeled potatoes

1 refrigerated folded pie crust

1/3 cup half-and-half

1/2 tsp. salt

1/4 tsp. pepper

· Heat butter and oil in large heavy skillet; add onions; cook, stirring occasionally, 5 minutes or until onions are tender.

· Add potatoes; cook, stirring occasionally, 10 minutes or until potatoes are translucent and onions golden.

· Place unfolded pie crust on lightly greased cookie sheet. Spread onion-potato mixture over crust, leaving 1-1/2” border. Fold border over filling.

· Brush border with 2 Tbsp. half-and-half. Bake in preheated 400º oven 15 minutes.

· Mix remaining half-and-half, salt and pepper; pour over filling. Bake 10 minutes or until pastry is golden and potatoes are tender.

· Let rest for at least 10 minutes. Cut in wedges to serve.

466 calories; 42 mg cholesterol with butter, 24 mg chol with margarine; 633 mg sodium.

Submitted by Shirley Dasher

Baked Beans Supreme

From Better Homes and Gardens - April 1987

1 large onion, chopped (1 cup)

1 green pepper, cut into 1-inch pieces

1 clove garlic, minced or crushed

1 Tbsp. water

1 17 oz. can lima beans, rinsed and drained

1 15-1/2 oz. can beans with molasses sauce & bacon (any pork & beans will do) - (don’t drain)

1 15-1/2 oz. can red kidney beans, rinsed and drained

1 15-1/2 oz. can garbanzo beans, rinsed and drained

1 8 oz can sliced water chestnuts, rinsed and drained

3/4 cup ketchup

2 Tbsp. brown sugar

1 Tbsp. Dijon-style mustard

1 Tbsp. Worcestershire sauce

1/4 to 1/2 tsp. pepper

If using a low-wattage microwave oven, first check the oven cavity to be sure it will hold a 3-qt. microwave-safe casserole.

In a 3-qt. microwave-safe casserole dish, combine onion, green pepper, garlic, and water. Micro-cook, covered, on 100% power (high) for 4 to 5 minutes or till onion and pepper are tender; drain. Stir in lima beans, undrained pork & beans, kidney beans, garbanzo beans, water chestnuts, ketchup, brown sugar, mustard, Worcestershire sauce, and pepper. Cook covered, on high for 10 to 12 minutes (low-watt oven: 20 to 22 minutes) or till hot, stirring after every 5 minutes.

Makes 15 servings.

1/2 cup serving = 136 calories, 6 g. protein, 25 g carbo., 2 g fat, 1 mg chol, 359 mg sodium, 4 g fiber.

Submitted by Shirley Dasher

Howard’s Baked Beans

6 slices bacon

1 large can whole tomatoes drained (28 oz.)

2 – 28 oz Bush’s Original Pork and Beans

2 Tbsp. molasses (unsulphured)

2 tsp. dry mustard

2 Tbsp. brown sugar (can use sweet and low brown sugar – use equivalent measure)

1 large chopped onion

Brown bacon till crispy. Put in casserole. Drain and cut tomatoes (make sure to cut them up well) – put in casserole. Cut up white lump in beans and then put beans and white lump pieces into casserole. Put molasses, brown sugar and mustard in a dish – mix well. Chop onions and add to dish with molasses mixture. Put this mixture into casserole dish. Cook for 1 hour at 300 degrees.

Submitted by Howard Hangas

Cold Slaw

½ cup sugar

½ cup vinegar

1 tsp. celery seed

1 tsp. mustard seed

1 tsp. salt

1 medium head of cabbage – shredded

½ cup chopped onion

1 shredded green pepper (may be chopped or diced finely)

Boil together slowly the sugar, vinegar, celery seed, mustard seed and salt – for 4 minutes. Cool and add cabbage, onion and pepper. Place in refrigerator. Must be made at least 3 hours ahead of time before serving.

Submitted by Elsie Haglund

My Favorite Cole Slaw

2 lbs. shredded cabbage ~ 1 medium head of cabbage

1 Tbsp. shredded onion

¼ cup shredded carrot

¼ tsp. salt

3 Tbsp. salad oil

3 tsp. vinegar

2/3 cup Miracle Whip Dressing

½ cup sugar

Mix together cabbage, onion and carrots in a bowl. In a separate bowl mix together salt, oil, vinegar, Miracle Whip and sugar. Mix well and pour over cabbage mixture. Mix well and refrigerate. Will keep refrigerated for as long as 2-3 weeks.

Submitted by Elsie Haglund

Make Ahead Fruit Salad

1 – 30 oz. can fruit cocktail – well drained

1 cup flaked coconut

1 cup miniature marshmallows or large ones quartered

1 – 9 oz. container whipped topping, thawed

Fold together all ingredients in a serving dish. Refrigerate several hours or overnight. If desired, sprinkle with nutmeg and more coconut before serving.

I have doubled this recipe and for the 2^nd can of fruit cocktail – I substitute well drained diced peaches, mandarin oranges and maraschino cherries to measure 3 ½ cups. Each recipe uses 3 ½ cups fruit.

Submitted by Elsie Haglund

Colorful Vegetable Bake

3 cups frozen, cut green beans

2 medium green peppers, chopped

6 plum tomatoes, seeded and chopped

2-3 cups (8-12 oz.) shredded cheddar cheese

3 cups zucchini chopped

1 cup biscuit baking mix (such as Bisquick)

½ tsp. salt

½ tsp. cayenne pepper

6 eggs

1cup milk

Place beans and pepper in a greased 13 x 9 x 2 ” baking dish. Top with tomatoes, cheese and zucchini. In a bowl, combine biscuit mix, salt and cayenne pepper, eggs and milk just until moistened. Do not over mix. Pour over vegetables. Bake uncovered at 350 degrees for 55-60 minutes or until puffed and a knife inserted comes out clean. Let stand for 10 minutes before serving.

Submitted by Elsie Haglund

Turkey Stuffing

4 cups bread crumbs

2 eggs

1 onion chopped

1 tsp. salt

½ cup celery

1 cup uncooked popcorn

Mix all ingredients and stuff turkey. Bake at 350 degrees for 4 hours. After 4 hours, get the HELL out of the kitchen because the popcorn will blow the ass right off of the turkey! :o)

Submitted by Elsie Haglund

Dijon Roasted New Potatoes

1 Tbsp. olive oil

2 Tbsp. Dijon mustard

¾ tsp. paprika

¼ tsp. dried thyme

½ tsp. salt

¼ tsp. black pepper

1 ½ lbs. uncooked potatoes

Coat 9 x 13” baking pan with cooking spray. Heat oven to 450 degrees. Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl. Add potatoes (should be cut into small pieces about ¾” wide) and stir until they are well coated. Transfer potatoes to the baking dish and roast 20 minutes. Stir and roast another 20 minutes.

This is a weightwatchers recipe that serves 4 and is only 3 point per serving.

Submitted by Heather Hangas

Potato Salad

12 boiling potatoes (red) skins on

6 eggs (hard boiled)

1 ½ cup Miracle Whip Dressing

2 large Tbsp. pickle relish

2 stalks celery

1 large onion (white or sweet Vidalia or red onion)

2 tsp. French’s yellow mustard

½ green pepper chopped small

Boil potatoes and cool. Chop vegetables, celery, onion, and peppers. Peel potatoes after done boiling and then slice into cubes. Slice eggs. Mix pickle relish, Miracle Whip, mustard and salt & pepper (to taste) together well. Mix everything together in one bowl. Refrigerate for several hours.

Serve with Italian Sausage and rolls.

Submitted by Marilyn & Howard Hangas

Mandarin Salad

½ cup sliced almonds

3 Tbsp. sugar

½ head iceberg lettuce

½ head romaine lettuce

1 cup chopped celery

2 whole green onions, chopped

1 11-ounce can mandarin oranges, drained

Dressing:

½ tsp. salt

dash of pepper

¼ cup vegetable oil

1 Tbsp. chopped parsley

2 Tbsp. sugar

2 Tbsp. vinegar

dash of Tabasco sauce

In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Cool and store in air-tight container. Mix all dressing ingredients and chill. Mix lettuces, celery and onions. Just before serving, add almonds and oranges. Toss with the dressing.

4-6 servings

Submitted by Helen Doman

This recipe is from a Flower Valley neighbor, Nita Ewald, 1999.

MAIN DISHES

Potluck casserole

Makes 4 servings.

½ lb. lean boneless pork, trimmed, cut into ¾” cubes

1 cup sliced celery

¼ cup chopped onion

2 Tbsp. Water

2 cups cooked medium wide noodles

1 – 10 ¾ oz. can cream of mushroom soup

1 cup frozen peas

¼ tsp. salt (optional)

1/8 tsp. pepper

3 Tbsp. seasoned or plain dry bread crumbs

In a skillet coated with cooking spray (e.g. Pam), brown the pork. Add celery, onion and water. Cover and simmer for 1 hour or until pork is tender. Watch so the pan doesn’t go dry. Add more water if needed. Remove from heat. Add noodles, soup, peas, salt if desired and pepper. Transfer to an un-greased 11 x 7 x 2” baking dish. Sprinkle with crumbs. Bake uncovered at 350 degrees for 20 minutes or until bubbly.

Submitted by Elsie Haglund

Tequila Lime Chicken Breasts

Yield: 6 servings

3 whole (6 split) boneless chicken breasts, skin on

1/2 top 3/4 cup gold tequila (Cuervo)

1 cup freshly squeezed lime juice (about 6 limes)

1/2 cup freshly squeezed orange juice (2 oranges)

1 tablespoon chili powder

1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)

1 tablespoon minced fresh garlic (3 cloves)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a marinade container. Add the chicken breasts. Marinate, refrigerated, 4-16 hours.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Prep Time: 10 minutes

Cook Time: 15 minutes

Submitted by John Dasher

Bill Holden’s Marinated Hawaiian Steak

From “Someone’s in the Kitchen with Dinah” – p61

1 cup soy sauce

2 drops sugar substitute

1 heaping tsp. fresh ginger root, grated

2 or 3 cloves of fresh garlic – crushed

1 Tbsp. cooking oil

1 Tbsp. sesame seed

1 Tbsp. sherry

Mix all ingredients.

Marinate steaks with sauce about 30 minutes to 3 hours before cooking over charcoal.

(Enough marinade for about 6 steaks or 2 flank steaks ---can be used for any kind of beef).

Submitted by Shirley Dasher

Baked Macaroni and Cheese

From The All New All Purpose Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker ad Ethan Becker - p.320

4 to 6 main-course servings; 8 to 10 side-dish servings. The sauce can be made ahead and blended with just-cooked noodles before baking, or the entire casserole can be assembled a day in advance.

Preheat the oven to 350°F. Grease a 1-1/2 qt. deep baking dish.

Bring to a rolling boil in a medium saucepan:

6 cups water

1-1/2 tsp. salt

Add and cook just until tender:

2 cups elbow macaroni (8 oz)

Drain and remove to a large bowl. Have ready:

2-1/4 cups grated sharp Cheddar or Colby cheese

Melt in a large saucepan over medium-low heat:

2 Tbsp. butter

Whisk in and cook, whisking, for 3 minutes:

2Tbsp. all-purpose flour

Gradually whisk in:

2 cups whole or skim milk

Stir in:

1/2 medium onion, minced

1 bay leaf

1/4 tsp. sweet paprika

Simmer gently, stirring often, for 15 minutes. Remove from the heat and stir in 2/3 of the cheese. Season with:

Salt and ground black pepper to taste

Stir in the macaroni. Pour half of the mixture into the baking dish and sprinkle with half of the remaining cheese. Top with the remaining macaroni and then the remaining cheese. Melt in a small skillet over medium heat:

1 Tbsp. butter

Add and toss to coat:

1/2 cup fresh breadcrumbs

Sprinkle over the top of the macaroni. Bake until the breadcrumbs are lightly browned, about 30 minutes. Let stand for 5 minutes before serving.

Submitted by Shirley Dasher

Tuna Burgers

Preheat oven to 350 degrees

1 – 7 oz. can flaked tuna drained

1 cup finely chopped celery

1 small onion minced fine

½ cup diced American cheese

½ cup chopped ripe olives

¼ cup mayonnaise

Salt and Pepper to taste

Mix together everything.

Split and butter 6 hamburger buns.

Fill buns with tuna mixture. Place each prepared bun in a waxed paper sandwich bag closing with paper clip or wrap each in foil. Bake in oven for 15-20 minutes until cheese is melted.

Submitted by Elsie Haglund

Hula Tuna Sandwich

Makes 2 sandwiches

1 – 8 oz. can tuna, drained and flaked

1/3 cup Miracle Whip salad dressing or mayonnaise

¼ cup finely chopped onion

¼ cup finely chopped celery

¼ cup pineapple tidbits – drained

Mix all ingredients

Serve on your favorite bread.

I like the bread slightly toasted.

Submitted by Elsie Haglund

Mexican Casserole

1 lb. ground beef

1 onion chopped

1 can red beans

1 can cream of chicken soup

1 can cream of mushroom soup

1 can tomatoes with peppers

8 oz. cheddar cheese shredded

Tostada chips crushed slightly

Spray 9 x 13” glass pan with Pam (cooking spray to prevent sticking). Place broken up chips on bottom of pan – reserving some of them for the top of the casserole. Brown beef, sauté onions and add beans. Place beef mixture on top of crushed chips. Mix soups then add tomatoes to soup. Spread soup mixture over meat mixture. Spread cheese over soup mixture then top with remaining chips. Bake at 350 degrees until bubbly and heated through.

Submitted by Elsie Haglund

Homestyle Macaroni and cheese

You can vary this classic recipe by changing the cheese, enriching the sauce with cream, using more or less spice and adding additional ingredients.

¼ cup (4 Tbsp.) unsalted butter, plus 1 (optional) Tbsp. melted butter for topping

5 Tbsp. flour

2 cups milk

salt and white pepper to taste

¼ tsp. cayenne, or more to taste

¼ tsp. dry mustard, or more to taste

8 oz. dry (uncooked) elbow macaroni

8 oz. mild cheddar cheese, grated (2 cups grated)

¼ cup bread crumbs (optional)

In a 2-3 quart sauce pot, melt the ¼ cup butter over medium heat. Add flour and stir for 2 minutes. Slowly add the milk, whisking to combine. Bring to a simmer, add the salt, white pepper, cayenne and dry mustard. Reduce heat to low and let sauce simmer slowly for 10 minutes.

Meanwhile, preheat the oven to 350 degrees and, on the stove top, cook the macaroni according to package directions, drain and place in a large bowl. Remove the sauce from the heat. Add the cheese and stir until it melts. Combine the sauce with the drained macaroni. Pour the macaroni mixture into an 11 x 8 x 2 inch baking dish, or one of similar size.

Combine the bread crumbs and 1 Tbsp. melted butter, if using. Sprinkle over the macaroni and cheese. Bake the macaroni and cheese in the preheated oven for 25 min., or until lightly browned on top. Let rest 5 minutes before serving. Makes 6 generous servings.

Submitted by Helen Doman

Mama’s Macaroni Dish

This is a dish our mother used to make when I was a kid. As far as I know, there was no written recipe. This is as a remember it. She often had her own canned tomatoes and probably onions from her garden.

We enjoy this quite often – sometimes placing a piece of cheese (such as velveeta) on our plates and then placing the hot macaroni on it so it is melting as we eat it.

Cook 2 cups of elbow macaroni. While macaroni is cooking, dice and fry until crispy 1 lb. thin sliced bacon. Drain on paper towel. Drain all but about 2 Tbsp. of the grease. Dice 1 onion and sauté in the bacon drippings until translucent. Place bacon back into skillet with onions and add 1-2 large cans of tomatoes, cut up. Heat to bubbling and add the cooked, drained macaroni. Season to taste with salt and pepper. We like the dish with green beans and/or a simple salad.

Submitted by Elsie Haglund

Barbecued Spareribs

4 lbs. spareribs

½ cups chopped onions

1 cup ketchup or chili sauce

1 cup water

2 tsp. salt

2 Tbsp. Worcestershire sauce

½ cup vinegar

¼ cup brown sugar

2 tsp. dry mustard

Brown spareribs in skillet and pour out excess fat. Combine other ingredients and pour over ribs. Bake covered in a 350 degree oven for approximately 1 ¾ hours. Baste sauce over ribs 2 or 3 times during cooking time. Bake uncovered 15 minutes.

Submitted by Marilyn & Howard Hangas for June Nisenbaum

The Recipe

1 ½ lbs. round steak

1 onion chopped

2 cans cream of mushroom soup

2 cans mushroom pieces

Kitchen bouquet

Potatoes

Trim steam and cut into 1 inch chunks. Sprinkle steam with salt and pepper. Use meat mallet to tenderize. Put a little peanut oil in a skillet, brown meat and then add onions. Cook until onions are soft. Put mixture in casserole. In the skillet that you just used put cream of mushroom soup, mushrooms and kitchen bouquet (just a little bit). Cook for 5-10 minutes. Add a little water to skillet. Scrap bottom of pan to get all bits left over from meat mixed into the mushroom mixture. Pour on top of meat in casserole dish. Cook at 350 degrees for 1 + hours. Peel and chops potatoes, boil until cooked well. Put potatoes on plate and then cover with meat.

Submitted by Howard Hangas

Beef Stew

1 ½ lbs. stew meat (chuck roast)

4 carrots cut up

1 package frozen peas

5 potatoes cut up

2 cans tomato soup

1 cup water

Salt and pepper.

Either put in slow cooker on low for 8-10 hours or cook in oven for 5 hours at 275 degrees.

Submitted by Howard Hangas

Howard’s Chili

5 slices bacon

8 oz. Italian style sausage links, sliced

1 ½ lbs. pounds beef chuck, diced

2 medium onions, chopped (1 cup)

1 small green pepper chopped (1//2 cup)

1 clove garlic crushed

2 dried red chili peppers, seeded and chopped

2 jalapeno peppers, seeded and chopped

1 – 1 ½ Tbsp. chili powder

½ tsp. salt

¼ tsp. dried oregano

2 ½ cups water

1 – 12 oz can tomato paste

1 – 16 oz can pinto beans

In large sauce pan or Dutch oven, cook bacon till crisp; drain and crumble. Set bacon aside. Brown sausage in same saucepan. Drain sausage, reserving 2 Tbsp. drippings. Set sausage aside. In reserved drippings, brown diced meat, onions, green peppers and garlic. Add bacon, sausage, chili peppers, jalapeno peppers, chili powder, salt and oregano. Stir water and tomato past. Bring to a boil; simmer, covered, 1 ½ hours, stirring occasionally. Stir in beans; simmer, covered 30 minutes more. Makes 8 servings.

We normally double the recipe and freeze the leftovers.

Submitted by Howard Hangas

Recipe found in a magazine many years ago – originally called Mayetta’s Chili.

Oven Fried Lemon BBQ Chicken

1 cup flour

2 tsp. salt

¼ tsp pepper

2 tsp. paprika

1/3 cup shortening (half butter)

1 cut-up frying chicken or 4 skinless chicken breasts

Lemon bbq sauce

1 small glove garlic

1 tsp. salt

¼ cup vegetable oil

1/3 cup lemon juice (2 lemons)

2 Tbsp finely chopped onion

1 tsp black pepper

1 tsp. thyme

Heat oven to 425 degrees. Mix flour, salt, pepper and paprika in plastic bag. Put shortening in baking pan, then put in oven to melt. Shake chicken in flour mixture so they are covered in flour. Place chicken (skin side down – if you are using chicken with skin) in single layer in shortening. Bake for 30 minutes.

Meanwhile, mix lemon barbecue sauce. After the first 30 minutes, turn chicken over in baking dish and coat with lemon sauce. Leave enough sauce to baste one more time. Bake another 30 minutes or until chicken is completely cooked.

Submitted by Heather Hangas

SOUPS

Fresh Corn Chowder

From Northwest Bounty by Schuyler Ingle and Sharon Kramis - p.196

Gilman Vilage in Issaquah (a town 20 minutes east of Seattle) is a favorite outing for visitors. 1920s small houses, all refurbished, form a village of shops and restaurants. At Sweet Additions restaurant this delicious soup is served during fresh corn season.

1/2 cup chopped onions

4 Tbsp. butter

3 cups fresh corn removed from the cob (or frozen or packaged corn)

1-1/2 cups russet potatoes, peeled and diced (I add more)

1 cup chicken broth

3-1/2 cups half-and-half (I use the whole quart)

1 tsp. salt

Freshly cracked pepper

1 to 2 tsp. Tabasco

1-1/2 cups finely grated cheddar cheese

1 cup Salsa

Fresh coriander or cilantro

Sauté onions in butter. Coarsely purée corn in food processor. Add to onions and heat.

Add rest of the ingredients, except the cheese, salsa and cilantro. Cook over medium-low heat until potatoes are cooked and soups thickens slightly.

Sprinkle each serving with a little cheese, add a dollop of salsa and some fresh cilantro.

Serves 6

Submitted by Shirley Dasher

Zucchini Bisque

2 ½ pounds zucchini – unpeeled, sliced thin

2 cups chicken broth

1 medium onion, chopped

Salt and Pepper to taste

¼ lb. butter or margarine

1/8 tsp. ground nutmeg

½ cup heavy cream

Heat broth. Add all ingredients except cream. Simmer for 10 minutes. In 2 batches, puree the zucchini mixture in a blender or food processor. Add cream – stir gently. Serve.

Submitted by Elsie Haglund