Recipes from Home
Contributor: Peggy RasmussenCC Original “A good casserole to make because almost everything is in the cupboard.” Brown together: 1 1/2 lb hamburger2 onionssalt and pepper Mix and boil for 14 minutes: 3/4 cup rice1 3/4 cold water Add: 1 can cream of mushroom soup1 can …
Cereal cookies are easy to make on the stovetop and popular with all ages. This one suggests corn flakes, but you can try different cereals to see which one you like best.
Contributor: Beth Sibbett
2002 Cowley Cookbook
This is a family traditional holiday cookie. I usually have to hide the dough while it is chilling. Time and time again I’ve gone to bake the cookies and the dough is half gone from two-legged Christmas mice, with the last name of Sibbett, stealing it before it is baked!
Cream together:
2 cups brown sugar
1 cup shortening
Add:
1 well-beaten egg
Sift together:
3 ½ cups freshly-ground whole wehat flour
1 tsp baking soda
1 tsp cream of tarter
Add dry ingredients to creamed sugar and shortening, then add:
1 cup chopped nuts
1 cup chopped dates
1 tsp vanilla
few drops either maple or almost flavoring
Mix thoroughly. This makes a thick batter, and I usually mix it with my hands towards the end. Form into 6-7 inch rolls. Wrap in plastic wrap or waxed paper and chill overnight.
Slice thin and place on well-oiled baking sheet. Bake in hot (410˚) oven for 10 minutes or until delicate brown. Do not over bake. Makes 100 servings.
Because I use whole wheat flour, I add a little more milk. Dough should not stick to hands, and should be easily handled. Add a little flour or milk until makes good rolls.
Contributor: Beth Sibbett 2002 Cowley Cookbook Crust 2 cups freshly-ground whole wheat flour 2/3 cup shortening 1/3 cup water Makes enough dough for two crusts; roll out and put into two pie pans. Pie Filling: 2 cups pumpkin ¾ tsp salt (I omit) 1 2/3 …
Contributor: Gloria Phister 2002 Cowley Cookbook 21/4 cups unsifted all-p0urpose flower 1 tsp baking soda 1 cup butter or margarine, softened ¼ cup sugar ¾ cup firmly packed brown sugar 1 tsp vanilla 1 (4 serving size) chocolate or vanilla instant pudding 2 eggs* 12 …
Contributor: Beth Sibbett
2002 Cowley Cookbook
½ cup butter or margarine, melted
1 cup sugar
1 tsp vanilla
2 eggs
½ cup flower
1/3 cup cocoa
¼ tsp baking powder
¼ tsp salt
Preheat oven to 350 degrees. Grease bottom only of 9” springform pan. In large bowl, stir together butter, sugar and vanilla. Add eggs; using spoon, beat well. Stir together blower, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well blended. Spread batter into prepared pan.
Bake 25 to 30 minutes or until cake is set. (Cake is fudgy and will not test done.) Remove from oven; cool completely in pan on wire rack.
Prepare cream layer and spread over top of cake:
Cream Layer: In small mixer bowl, beat one 8-ounce package softened cream cheese and 1 cup powdered sugar until well blended. Gradually fold in 1 cup frozen whipped topping, thawed, until well blended.
Spread one cup cherry pie filling over Cream Layer. Put in fridge for several hours.
With knife, loosen dessert from side of pan; remove side of pan. Cut into wedges; garnish with remaining pie filling.
Cover and refrigerate leftover dessert. Makes 10-12 servings.
Contributor: Unknown 2002 Cowley Cookbook Dressing: 1/2 cup vegetable oil 2 T lemon juice 2 T red wine vinegar 1 tsp oregano leaves 1/2 tsp dry mustard 1/2 tsp basil 1/4 tsp paprika 1/4 tsp thyme 1 clove garlic, crushed dash pepper Combine all ingredients …
Contributor: Gaye Marchant 2002 Cowley Cookbook Make bread dough (may use your own recipe if desired) 1 1/2 cup water 2 T powdered milk 1 1/2 tsp. yeast 3 cups bread flour 3 T sugar 2 T butter Let rise about 60 minutes Filling: 1 …
Contributor: Debbie Fowler
2002 Cowley Cookbook
1/4 cup margarine
1 medium green bell pepper, chopped
1 medium onion, chopped
1 can (10 3/4 ounce) condensed cream of mushroom soup
1 can (10 3/4 ounce) condensed cream of chicken soup
2 cans (10 ounces each) ROTEL diced tomatoes and green chilies
2 cups cubed cooked chicken OR 1 lb. hamburger
12 corn tortillas, torn into bite-sized pieces
2 cups (8 ounces) shredded cheddar cheese
Preheat oven to 325 degrees. In a large saucepan, cook pepper and onion in margarine until tender, about 5 minutes. Add soups, Rotel and chicken, stirring until well blended. Alternately layer tortillas, soup mixture and cheese, repeating for 3 layers. Bake 40 minutes or until hot and bubbling. Makes 8 servings.
Contributor: Deborah Wambeke CC Original Mash 2 ripe avocados. Blend in: 1 chopped tomato 1/4 cup grated onion 1/2 teaspoon seasoned salt 1 tablespoon lemon juice Makes 2 1/2 cups. Note: I don’t use that much onion. Add only to taste. Printable Version