The Kwixland Cookbook



COOKBOOK 10-13

DO Furniture is our sponsor of the "KWIXLAND COOKBOOK SHOW" PAGE, under the "community" tab, at "central mo info dot com"
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"Carrot Ginger Soup"
(winner of the 2014 Carrot Recipe Contest, in the Old Farmers Almanac)

2 T. butter or margarine
2 leeks, chopped
1 lb. carrots, peeled and diced
1 lb. potatoes, peeled and diced
1 orange, zest and juice
1 tsp. chopped ginger
1 tsp. brown sugar
4 c. vegetable broth
1 c. milk
salt to taste
dash of dry sherry to taste
dash of nutmeg to taste
chopped parsley or cilantro for garnish

In a large soup pot, melt the butter. Add the leeks and saute until they are soft. Add the carrot, potato, zest and juice of the orange, ginger and brown sugar. Cook for 5 to 7 minutes or until softened. Add the broth and milk and simmer for 20 minutes. Transfer the soup to a blender or food processor and puree in batches. Return to the soup pot. Season with salt, sherry, and nutmeg to taste. Serve garnished with chopped fresh parsley. Makes 4 to 6 servings.

Ann Fine, Kansas City

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(request) peach pie
had one over the weekend that had a cheesy flavor in it
THINKS IT MAY HAVE HAD THE CLEAR GEL

"Peach Deep Dish Pie"

1, 40 oz. bag of frozen sliced peaches thawed
1 1/4 c. sugar
4 T. clear gel or corn starch
2 T. lemon juice
1 tsp. almond extract
1/4 tsp. nutmeg
1/2 tsp. cinnamon
4 T. butter

Heat the oven to 375. In a large bowl, combine the peaches, sugar, clear gel (or corn starch), lemon juice, almond extract, nutmeg, and cinnamon. Stir into the peaches and allow to thaw and come to room temperature. Pour into an 8 by 8 baking dish. Put the butter on top. Place pastry on top. Bake for 40-45 minutes. (if using fresh peaches, uses 6-7 cups)

Eva Daniels, Moberly

"Peach and Cream Pie"

(crust)
1 1/2 c. flour
3 T. sugar
2 T. milk
1/2 c. vegetable oil
Mix these ingredients well. With fingers, press gently into a 9 inch deep dish pan. Prick the crust with a fork. Bake at 325 for 25 minutes or until golden brown. Cool the crust.
(filling)
1, 8 oz. cream cheese, softened
1 c. brown sugar, packed firmly
1 tsp. vanilla
1, 8 oz. Cool Whip, thawed
2 lbs. fresh peaches
Beat the cream cheese until light and fluffy, with an electric mixer. Add the brown sugar and vanilla mixing well. Fold in the Cool Whip. Mix again. Peel and slice the peaches and gently fold into the cream cheese mixture. Fill the cooled pie shell.

Kathleen Barnes, Centralia

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(request) Russian salad dressing

"Blushin' Russian Dressing"

(a lot of times, cuts back in half)
1 c. real mayonnaise
1/3 c. Ketchup or chili sauce
1/3 c. chopped pickles
2 tsp. lemon juice
2 tsp. sugar
(can use low fat, low calories)

Nancy Copenhaver, Moberly

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request for the Pumpkin burger recipe in the Old Farmers Almanac for next week




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