Recent Posts

Cherry Almond Muffins

Contributor: Sharon McCracken2002 Cowley Cookbook 1 3/4 cup flour1/2 cup + 1 T sugar1/2 tsp soda1/2 tsp baking soda1/4 tsp salt1/2 butter or margarine1 egg3/4 sour cream1 tsp almond In bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture 

Pumpkin Bread

Contributor: Lori Ann Sibbett2002 Cowley Cookbook 1/3 cup shortening1 1/3 cup sugar2 eggs1 cup pumpkin1/4 tsp cloves3/4 tsp salt1/3 cup warm water1 tsp baking soda1/4 tsp baking powder1/2 tsp cinnamon1/2 tsp ginger1 2/3 cup flour Mix well, bake at 350 degrees for 1 hour. Printable 

Bread Sticks

Contributor: Unknown (from Enrichment Meeting May 2001)
2002 Cowley Cookbook

Bread sticks from any kind of bread dough, cut and dipped in melted butter and Parmesan cheese.  Let rise and bake 350 degrees about 15-20 minutes.

Printable Version

Taco Bean Soup

Contributor: Lois Beddes2002 Cowley Cookbook 1 1/2 lb hamburger, browned. add: 1 quart whole tomatoes1 medium  chopped onion1 can kidney beans1 can corn1 large can tomato sauce1 envelope taco seasoning Put all in large pan and simmer for about 1 hour, stirring often.  It sticks 

French Oven Stew

Contributor: Marlene Jones2002 Cowley Cookbook 1 1/2 – 2 lb. stew meat, cut into 1-inch pieces8 carrots, cut in slices6 medium potatoes, cut up4 stalks of celery, cut up1 T sugar1 1/2 T salt1/2 tsp pepper1 can tomato soup1 can cream of mushroom soup2 cans 

Egg Drop Soup

Contributor: Lori Ann Sibbett
2002 Cowley Cookbook

3 cups chicken broth
1 cup water
1 tsp. salt
1 chopped onion (green)

Boil all ingredients. Stir in one well-beaten egg. Make sure you stir in the same direction until the egg is white and stringy.

Printable Version

Creamy Chicken Soup

Contributor: Sherrie Monk2002 Cowley Cookbook 3-4 chicken breasts or thighs2 quarts water5 bouillon cubes2/3 cup diced celery1 carrot, shreddedminced onions1 cup rice1 can evaporated milk2 1/2 cups white sauce mix (below) Boil chicken pieces in water until done. Remove chicken, cool and cut into pieces. 

Crock Pot Potato Soup

Crock Pot Potato Soup

Contributor: LeRose Peterson 2002 Cowley Cookbook Cook until done: 6-8 potatoes, cubed 2 onions carrots and celery (to taste) Drain. 1/2 stick of butter or margarine 1 can cream of chicken soup 2 cups milk 1 carton sour cream with chives 1 tsp salt pepper 

Tomato Soup

Contributor: Sally Wilson

2002 Cowley Cookbook
Slip skins off tomatoes (mash up) 
Saute onion and celery
Add 1 can tomato soup and non-dairy creamer (make a paste of 2 T creamer and 1 T hot water). Heat soup on low or it will curdle.  If you don’t use a can of tomato soup, add 1 tsp baking soda just before adding 1 can evaporated milk. 

Taco Stew

Contributor: Debbie Fowler2002 Cowley Cookbook 1 lb. hamburger1  medium onion, chopped1 can tomato soup1 can corn, undrained1 can pinto beans in chili sauce1 can Rotel tomatoes1 envelope taco seasoning1 cup waterCrushed tortilla chips and shredded jack cheese In large pan cook beef and onion, drain