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Tropical Slaw
Ertha McGehee, Overcup, Arkansas
- 4 cups shredded cabbage
- 1 cup crushed pineapple, drained
- 1 cup orange slices
- 1/2 cup diced celery
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tblsp. fruit juice
- 2 tblsp. vinegar
- Dash salt
- 1 tsp. sugar
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Mix well and refrigerate
for several hours before serving. |
Kodiak Casserole
Arlene Knutson, Tuttle, North Dakota
- 2 lbs. ground beef
- 4 cups diced onions
- 2 garlic cloves, minced
- 3 medium green peppers, diced
- 4 cups diced celery
- 1 jar (5 3/4 oz.) stuffed green olives, undrained
- 1 can (4 oz.) mushroom stems and pieces, undrained
- 1 jar (8 oz.) picante sauce
- 18 oz. barbecue sauce
- 2 tblsp. Worcestershire sauce
- 3 to 4 cups medium egg noodles, cooked and drained
- 1 cup (4 oz) shredded cheddar cheese
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In a Dutch oven, brown ground
beef with onions and garlic. Add remaining ingredients
except cheese. Mix well. Cover and bake
at 350° F. for 1 hour or until hot and bubbly. Sprinkle
with the cheese just before serving. Yields 16 to 20 servings. |
7-UP Pound Cake
Cody Wayne Doll, age 12, Healy, Kansas
- 1 1/2 cups butter
- 3 cups sugar
- 5 eggs
- 3 tsp. lemon juice
- 1 tsp. butter flavoring
- 3 cups all-purpose flour
- 1 cup 7-UP or similar soda
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Preheat oven to 325°
F. Grease and flour a tube pan. Cream butter
and gradually cream in sugar. Beat in eggs, one
at a time. Stir in lemon juice and butter flavorings.
Sift in flour alternately with 7-UP, beginning and ending
with the flour. Pour into pan and bake 1 hour and
10 minutes or until a toothpick comes out clean. Let stand
10 minutes, then turn onto cake server and cover
the hot cake. |
Unique
cutting board award if your recipe is used on these pages.
Send recipes to: Country Kitchen, New Holland News, P.O. Box
1895, New Holland, Pa 17557. |
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