Steve’s Pick – Danish Kringle – Thanks Marjorie Kahl
½ cup Butter
1 cup Flour
2 tablespoons cold water
Cut with pastry cutter. Divide dough in half and shape into oval long roll on cookie sheet. Press with hand and repeat with other half of dough.
Top Layer: In saucepan, heat to rolling boil – ½ cup butter and 1 cup water. Remove from heat. Stir in quickly – 1 cup flour, 1 teaspoon vanilla and 3 eggs (one at a time) Mix well. Bake at 350 for 1 hour. Cool on rack. Top with white frosting, cut up cherries and walnuts.
Mark’s Pick – Bacon Potato Chowder – Thanks Marie Wagner
8 slices bacon – cut into 1 inch pieces
2 ½ cup cubed cooked potatoes or frozen hash browns
½ cup chopped onions
1 cup sour cream
1 ¼ cup milk
1 can cream of chicken soup
1 – 16 ounce can cream style corn
¼ teaspoon pepper
1 Tablespoon chopped green pepper
1 Tablespoon chopped red pepper
Fry bacon until done, add potatoes and onions. Cook until tender. Add the rest of ingredients. Heat thoroughly over low heat. Be careful it doesn’t scorch. (She also adds cubed ham)
Easy Toffee – Thanks Caroline Schmidtz (From old Betty Crocker Cook Book)
Line 8 inch square pan with parchment paper and cover with ¼ to 1 cup chopped nuts. Cook over low heat: 1 stick butter and ¾ cup brown sugar – then bowl for 5 to 7 minutes. Pour over
nuts and cover with chocolate chips. Cover so chocolate chips soften and spread. Chill .
Carmel Puff Corn – Thanks Jan Kimman
package puffed corn
1 cup butter
1 ¼ cup brown sugar
2/3 cup corn syrup
1 teaspoon baking soda
Heat oven to 250 degrees. Combine butter, brown sugar and corn syrup. Cook on medium heat until melted. Add baking soda. (it will foam up) pour over popcorn, mix and place in roaster pan, place in oven for 45 minutes. Stir every 10 minutes. Place on wax paper and let cool. Break apart and place in container.
Potato Puff – Thanks Ginny Fitch
To 4 cups seasoned mashed potatoes, add 2 eggs separated and beaten. Fold in whites last. Add ½ cup cream and 2 tablespoons butter. Heap lightly into 1 ½ quart baking dish. Bake at 350 for 30 minutes, until puffed and brown. Serves 6 to 8.
Holiday Dairy Recipes 2018
Homemade Ice Cream – Thanks Lorraine Thoma 4 Eggs – Beat until stiff. Gradually mix in 2 ¼ cups Sugar. Add: 5 cups Milk, 4 cups Cream, 4 teaspoons Vanilla, ½ teaspoon salt. Mix with electric mixer. Chill until serving.
Hash Browns and Cream – Thanks Dianna Schulte 1 ½ pounds fresh shredded hash browns (Dianna uses Simply Potatoes) 4 sliced green onions 2 cups heavy cream 10 slices bacon – cooked and diced Season salt to taste Mix all ingredients. Pour into a 10 inch buttered baking pan. Bake at 350 for 45 minutes or until lightly browned. Serves 6.
Aaron’s pick – Grilled Chicken Fettuccine Alfredo – Thanks Randy Nouis 1 pound boneless, skinless chicken breast 1 pound Fettucine Noodles 1 stick of butter 1 cup heavy whipping cream 2 cups shredded Parmesan cheese ¼ teaspoon salt ¼ teaspoon pepper Grill chicken breast until it has dark char marks. Cut into ¼ inch pieces. Cook pasta. In large deep saucepan, heat butter, cream, 1 cup Parmesan cheese, salt and pepper. Heat until mixed. Put drained pasta in saucepan. Add cubed chicken. Using tongs, roll chicken and pasta through the sauce mixture until combined. Add remaining Parmesan cheese and mix. Serve hot with a nice Red Wine.
Ron’s Pick – Cranberry Sour Cream Salad – Thanks Joanne Nelson 2 – 3 ounce packages Cherry gelatin 2 cups boiling water 1 can whole cranberry sauce 1 pint sour cream 1 cup diced celery and 1 cup chopped pecans or walnuts (optional) Dissolve gelatin in boiling water. Stir in cranberry sauce. Cool. Fold inn sour cream. Add optional items if desired. Pour into 6 or 8 cup serving dish.
Sarah’s Pick – Cheezie Potato Bake – Thanks Betty Pekarek Generously butter a 9x13 dish. Grate 4 to 6 large potatoes. Rinse and put in colander until dry. Mix: 1 cup sour cream ½ teaspoon salt 1/8 teaspoon pepper 1 – 10 ounce can Cream of Chicken Soup ¼ cup milk 2 tablespoons butter 1 cup shredded cheddar cheese Add potatoes. Put in 9x13 dish and bake at 350 for 90 minutes. Uncover and add I cup crushed potato chips. Bake 10 – 15 minutes more.
1 loaf White Bread – crust removed 1 – 8 ounce package Cream Cheese – softened ¾ cup Powder Sugar 1 cup Granulated Sugar 2 teaspoons Cinnamon ¾ cup Butter
Flatten bread with rolling pin. Combine cream cheese and powder sugar – Mix. In another bowl melt butter. In separate bowl, combine granulated sugar and cinnamon. Spread 1 Tablespoon cream cheese mixture on each slice of bread and roll it up. Dip in butter, then in cinnamon sugar mixture. Bake on ungreased cookie sheet for 20 min. at 350 degrees.
No – Bake Peanut Butter Bars – Thanks Wilma Keehr
1 cup Butter 2 cups Peanut Butter 2 ½ cups Powder Sugar 2 cups crushed Graham Crackers 12 ounce bag Chocolate Chips
Melt butter and peanut butter. Add powder sugar and graham crackers. Pat in a 9x13 pan. Melt chocolate chips and spread over mixture in pan. Let set.
Morrison County ADA, Coborns Market Place and AM 960 KLTF invite you to send in your favorite “dairy” recipe. The most unique recipe will be qualified to win a basket filled with dairy products. 3 baskets will be given away. Send in your recipes to 16405 Haven Road, fax them to 632-2571, or send an email email@example.com, and listen to Party Line weekdays at 10am to see if your recipe has been chosen.