The Kwixland Cookbook



COOKBOOK 9/8

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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(request) homemade ice cream

"homemade ice cream"

Take 2 envelopes, of Knox gelatin unflavored and soak in a 1/2 c. cold water. Take 4 c. milk and heat it (not boiling), but hot. To the hot milk, stir in 2 c. sugar, 2 tsp. vanilla, and 1 tsp. salt. Add the soak up gelatin and stir it into the milk. Chill in refrigerator until cooled. Add 1 quart whipping cream. Stir and put in ice cream freezer, to freeze.

out of an Amish cookbook
called in by Jenny Ross, Moberly

"country vanilla ice cream"

4 eggs
2 1/4 c. sugar
5 c. milk
4 c. half and half or heavy cream
4 1/2 tsp. vanilla
1/2 tsp. salt

Beat the eggs with a mixer and gradually add sugar to beaten eggs until mixture is very stiff. Add remaining ingredients and mix thoroughly. Pour into a gallon freezer and freeze as directed.

Kathleen Barnes, Centralia

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dry red wine or dry white wine
How do you know a wine is dry and does it say on the bottle?
USE WINE YOU DRINK, DON'T WORRY ABOUT COOKING

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request for an apple salad a listener had recently, which had a few apple slices, snicker pieces crunched up, dressing wasn't too sweet

Regular size, cool whip, box vanilla pudding dry powder, snickers candy bars (keep in frig so not too soft), diced apples.

another uses 8oz softened cream cheese, with the cool whip, pecans, coconut (don't make it too early)

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(tip) zucchini, cut and dehydrate for use later

what is clear gel?
CAN BUY AT WALMART OR AMISH COMMUNITY, THINKS ITS A CORN STARCH BLEND



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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).