The Kwixland Cookbook



COOKBOOK 5/18

REUBEN BALLS from food.com


Servings    12-15
Yield    45 Reuben Balls
    1 (3 ounce) package cream cheese
    1 (16 ounce) can sauerkraut (well drained and chopped)
    1 (5 ounce) can evaporated milk
    1 teaspoon minced onion
    1 (12 ounce) can corned beef
    1 cup rye cracker crumbs
    1 cup all-purpose flour
    1 cup thousand island dressing, for dipping (optional)

Directions

    Mix cheese and onion, add kraut, corned beef and 1/4 c crumbs.
    Roll into balls the size of walnuts; roll in flour and dip in evaporated milk, then roll in the rest of the cracker crumbs.
    Bake in the oven 15-20 minutes at 350*F.




Wants an apple salad recipe:

CARMEL APPLE SALAD

1 8 oz Cool Whip
1 pkg of inst butterscotch pudding mix
1 8 oz can crushed pineapple with juice
3 cup diced apples
1 cup of nuts
1 cup miniature marshmallows

mix cool whip, pudding and pineapple with juice
stir in remaining
refrigerate until chilled

alternative to butterscotch? Any kind, vanilla



2 1/2 cups off cool whip
1/2 cup of miracle whip
mix together and set aside
3 apples (granny smith), leave peel on and chop finely
3 Snicker bars chopped
can add grapes or nuts
mix into


SALAD DRESSING RECIPE FOR WILTED LETTUCE

1/2 CUP SUGAR
1/2 CUP VEGETABLE OIL
1/4 CUP VINEGAR
1/8 CUP LEMON JUICE

put all in jar, add ice cube, put lid on and shake until ice melts


1 tablespoon oil or bacon grease
2 tablespoons vinegar
2 tablespoons sugar
dash salt
dash pepper
crumbled bacon

Heat until bubbly, poor over fresh cut lettuce


BARBECUED PORK

ALUMINUM PANS AND TIN FOIL
any amount of pork

2-3" chunks by 6" across
sear on all sides
place in pans
add barbecue sauce of your choice and lemon lime soda
cover with foil

heat at 250 degrees 4 to 6 hours
check, and add ingredients as necessary


Easy recipe making Ambrosia:

FROM FOODNETWORK.com
Ingredients

1/2 cup heavy cream
1 tablespoon sugar
4 ounces sour cream
6 ounces homemade mini marshmallows, approximately 3 cups
1 cup clementine orange segments, approximately 6 clementines
1 cup chopped fresh pineapple
1 cup freshly grated coconut
1 cup toasted, chopped pecans
1/2 cup drained maraschino cherries

Directions

Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

Recipe courtesy Alton Brown, 2007

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Call in your recipe Monday mornings, at 660-263-2424 (Moberly area), 388-6424 (Salisbury area), or 800-892-2300 (everywhere else).