“A good casserole to make because almost everything is in the cupboard.”

Brown together:

1 1/2 lb hamburger
2 onions
salt and pepper

Mix and boil for 14 minutes:

3/4 cup rice
1 3/4 cold water

Add:

1 can cream of mushroom soup
1 can cream of chicken soup

Mix all ingredients together in 9 x 13″ pan and top with 1 can of (La Choy) Chow Mein noodles. Bake at 350 degrees for 20 minutes.

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“Start this early in the morning and stir frequently until too thick to stir.  Great for summer weddings.”

1 large can pineapple juice
1 large can grapefruit juice
1 large can frozen lemonade
3 packages Kool-Aid
4 cups sugar dissolved in 1 cup water

Make in an ice cream bucket.  Add water to top of bucket.  Serve with 7-UP.

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8-10 cups dry milk
1 lb. Quik
6 oz. coffee creamer
3/4 cup sugar

Mix dry ingredients.  Add 2 heaping teaspoons to hot water to serve.  Great for camping trips.

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“This is a ‘cut down’ recipe I got from Nellie Rasmussen at the school hot lunch room.”

Peel and slice 4-5 cups of apples.  Cover with mixture of:

3/4 cup sugar
1/4 cup corn starch

Bring to boil and cook until apples are tender (you may have to add some water).  Pour into 9×13″ pan.

Melt 3/4 cup butter.  Mix in:

2 cups oatmeal
3/4 teaspoon cinnamon
1/2 teaspoon salt
3/4 cups flour
1 cup brown sugar

Place crumb mixture over apples.  Bake at 350 degrees for 25-30 minutes.  top with whipped cream.

Note:  Is good served warm or cold.  May also be served with vanilla ice cream for a cool fruity dessert.

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2 medium zucchini, cut into bite-size chunks
2 1/4 cups flour
1 1/4 cup sugar
1/2 cup shortening
1/2 cup milk
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2 eggs
1 1/4 cups chopped walnuts

In blender or food processor, blend zucchini until smooth (1 1/2 cups pureed zucchini.)  In lage bowl, measure zucchini, flour and all other ingredients except nuts.  Beat until just mixed, then increase speed and beat for 2 minutes or until mixture is smooth, then stir in walnuts.  Bake 30-35 minutes at 350 degrees in greased cake pan.

Frosting:
2 1/2 cups powdered sugar
1/3 cup sour cream
1/4 cup shortening
3/4 tsp vanilla
1/8 tsp salt

Mix together and beat until smooth and fluffy.  Spread over completely cooled cake.

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“Using this recipe from Ina Welling, Julie Rasmussen won a 4-H blue ribbon at the Big Horn County Fair.”

Melt over low heat, then set aside:

1-12 oz. package chocolate chips
1 can Eagle Brand Milk
3 T margarine
3/4 cup chopped nuts
1 tsp vanilla

Mix together:

1 cup margarine
2 eggs
1 tsp soda
2 cups brown sugar
2 1/2 cups flour
3 cups oats
1 tsp vanilla
1 tsp salt
1/4 cup peanuts

Cream margarine, sugar, eggs and vanilla. Add dry ingredients.  Mix together well.  Pour 1/2 of mixture into large cookie sheet, spreading with hands if necessary.  Cover with chocolate mixture.  Sprinkle remaining dough on top and bake at 350 degrees for 20-25 minutes.

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“Can be served hot or cold. Is good with ice cream.”

1 lemon cake mix
3/4 cup vegetable oil
1 1/2 cups water
4 eggs
 1 (3 oz.) package lemon jello

Mix together and bake in an ungreased pan at 350 degrees for 35-40 minutes. While cake is warm, poke holes in top and pour icing.

Icing:

2 cups powdered sugar
1/2 cup lemon juice

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“I found this recipe in a farm paper.  It’s like a giant, flat cream puff.”

Mix 1 cup water and 1/2 cup margarine.  Bring to a boil.  Add 1 cup flour all at once and stir rapidly until mixture forms a ball.  Remove from heat and cool a little while, then bean in 4 eggs, one at a time, beating well.  Spread on an ungreased cookie sheet and bake at 400 degrees for 50 minutes.  Let cool.

Mix 2 small boxes of vanilla custard pudding.  Beat in an 8 ounce package of cream cheese and blend well.  Spread over crust and refrigerate for 20 minutes.  Top with Cool Whip.  Drizzle chocolate topping over the top and then sprinkle with chopped nuts.  Keep refrigerated.

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“This is an unbaked cookie that our kids have nicknamed ‘Barfies’.”

4 cups sugar
1 cup milk
3 T cocoa
3 1/2 cups oatmeal
1 cup peanut butter
1 tsp vanilla

Mix together sugar, milk and cocoa and boil for one minute.  Remove from flame and add remaining ingredients.  Stir until thoroughly mixed and until peanut butter is melted.  Pour into a buttered 9 x 13″ cake pan and place in refrigerator.

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1 cup butter
4 eggs
1/2 tsp baking powder
pinch of salt
2 cups sugar
1 1/2 cups flour
1/4 cup cocoa
1 tsp vanilla

Cream butter and sugar.  Add eggs.  Sift dry ingredients in and blend the entire mixture.  Spread thin in a greased 9×13″ pan.  Bake 15-20 minutes at 400 degrees.

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