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Recipes long on flavor and tradition

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Fargo, 58102
Fargo North Dakota 101 5th Street North 58102

I've said time and time again that the best recipes are the ones found in church cookbooks. This week I'm sharing a potpourri of recipes that I've taken from the Faith Lutheran Church Cookbook, dated 1935 to 1984. I tried to pull recipes from each category that sounded both interesting and delicious. I have not prepared any of them personally, but am anxious to do so and will certainly be experimenting in the process.

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What a different a number of years can make in the way recipes are written and in the actual ingredients that are used. Good old Velveeta cheese seemed to be a prime staple (I still love cooking with it today when recipes call for other types of cheese), and double boilers were used often. Some of the recipes I'm featuring I'm sure would also now be easily adaptable to microwave cooking.

The "Golden Cream of Potato Soup" was labeled as 'good' by fellow employee Sue Cwikla who loaned me the book. I had almost forgotten about canned Spam, more popular during that era than now. When I saw the "Pizza Burger" recipe utilizing the canned product, it brought back memories of my childhood when Spam was served often.

The barbecue sauce also piqued by interest. It didn't specify beef or pork ribs, but I'm guessing the recipe would be wonderful on either.

I'm also a huge tuna-noodle hot dish fan, so I thought the casserole variation with the bread crumbs would be a nice change of pace.

I would welcome any feedback from anyone trying any of the recipes I feature in my regular column. On that note, I'm always looking to share and prepare new recipes, so if anyone out there has any personal favorite recipes they would like others to try, I would be more than happy to feature them. Either send them to my attention at 322 Sheyenne St., West Fargo, ND 58078 or email them to me at khuber@westfargopioneer.com.

Until next time, from my kitchen to yours, happy cooking!

Golden Cream of Potato Soup

3 cups potatoes

1 cup water

½ cup celery

½ cup carrots

½ cup onions

1 tsp. parsley flakes

1 chicken boullion cube

½ tsp. salt

Dash of pepper

2 T. flour

1 ½ cups milk

½ lb. cheese

Mix first nine ingredients together and simmer until tender. Mix 2 T. flour to 1 1/2 cups milk. Add to the vegetables and add ½ lb. cheese. Cook until cheese is melted. Serves four.

Betty Fradet

Pizza Burgers

1 can Spam

½ green pepper

½ onion

¼ lb. cheese

1 can (6 oz.) tomato paste.

Grind together. Add paste. Spread on ½ bun. Broil until cheese melts. Serve warm.

Mary Jean Olson

Chili Conqueso

1 stick margarine

2 T. minced dried onion

1 can Ro-Tel

2 lbs. Velveeta Cheese (cut into small chunks)

Melt margarine in large kettle on pan of water. Add minced onion and Ro-Tel. Simmer about 20 minutes until tomatoes are mushy. Turn heat to lowest setting. Add cheese which has been cut into chunks, about 1 cup portions at a time, stirring. After all the cheese has been added, stir occasionally until completely melted. Can be served hot as a dip, or cold. Warm up in oven on low heat. Can be kept in coldest part of refrigerator for six to eight weeks.

Betty Potter

Lazy Man Rolls

1 dozen frozen roll dough

½ cup butter

½ cup brown sugar

Cinnamon to taste

Place frozen rolls in bundt pan after spraying it with Pam. Melt butter and add brown sugar and cinnamon. Let rise overnight. Bake at 350 degrees for 30 minutes. Take out of oven and turn onto plate and drizzle with powdered sugar icing.

Norma Lincoln

Spice Cake

1 cup sugar

1 cup flour

1 tsp. cinnamon

1 tsp. nutmeg

½ cup butter

1 egg

1 cup buttermilk

1 cup flour

1 tsp. soda

Save out ½ cup from first five ingredients and set aside. Add rest of ingredients and pour into 8x11 pan. Sprinkle the 'saved' ingredients on top of the cake and bake at 350 degrees for 40-45 minutes.

Lorraine Isaacson

Hamburger Stroganoff

1 lb. ground beef

1 medium onion, chopped

1 clove garlic, minced

3 T. flour

1 tsp. instant beef boullion

1 cup dairy sour cream

¾ tsp. salt

¼ tsp. pepper

1 4 oz. can mushrooms stems and pieces, drained

1 cup water

2 cups hot cooked noodles or rice

Cook and stir meat, onion and garlic in large skillet until meat is brown. Mix in flour, boullion, salt, pepper and mushrooms. Stir in water and heat to boiling, stirring constantly. Reduce heat, cover and simmer 10 minutes. Stir in sour cream and heat. Serve over noodles or rice. Serves four.

Rhonda Holzer

Barbecue Sauce for Ribs

½ cup ketchup

1 cup water

1 medium onion, chopped

1 T. sugar

1 tsp. Worcestershire sauce

¼ tsp. Tabasco sauce

½ tsp. chili power

Salt and pepper ribs when browning

1 T. vinegar

Mix together ketchup, water, onions, sugar, vinegar, Worcestershire sauce, Tabasco and chili powder. Boil ribs and remove excess fat. Salt and pepper ribs. Place into heavy kettle or Dutch oven. Pour sauce over ribs. Bake at 275-300 degrees for two hours.

Marlene Batterberry

Chicken Casserole

3 ½ to 4 lb. chicken cooked, deboned, and cut up

2 pkg. broccoli (20 oz.) cooked and drained or two bunches of fresh

Velveeta cheese

½ cup mayonnaise

1 small can evaporated milk

1 can cream of mushroom soup

1 can water chestnuts

1 can French fried onions

1 large can mushrooms

Layers: 1) broccoli; 2) chicken; 3) cover with slices of Velveeta cheese; 4) mushrooms; 5) mix mushroom soup, mayonnaise and evaporated milk; 6) sprinkle water chestnuts (cut) on top. Bake in 9x13 pan uncovered at 325 degrees for 40 minutes.

Merillyn Rice

Escalloped Tuna Casserole

Make a white sauce of:

¼ cup butter

¼ cup flour

2 cups milk

Add:

1 cup grated soft cheese

½ cup sliced, stuffed olives

1 cup flaked tuna

1/3 cup minced green pepper

In buttered casserole place:

2 cups cubed soft bread (no crust). Arrange half of bread in bottom of 3 quart casserole. Pour ½ of tuna mixture over the bread. Then add rest of bread and rest of tuna mixture. Bake at 350 degrees for 20 minutes.

Ardith Hoehn

Chipped Chocolate Dessert

30 large marshmallows

1 cup whipped cream

16 graham crackers, crushed

¼ cup melted butter

1 cup milk

1 square semi-sweet chocolate, grated

¼ cup sugar

Melt in double broiler: marshmallows and milk. Cook and mix with whipped cream and grated chocolate. Combine graham crackers, melted butter and sugar. Sprinkle ½ graham cracker mixture into pan. Add marshmallow mixture. Sprinkle remaining graham cracker mixture on top. Put in 9x9 pan and refrigerate.

Ardis Zimney

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