The Kwixland Cookbook



COOKBOOK 7/6

Cookbook is brought to you by, Daydream Books and Arts, promoting and publishing Missouri Artists at www dot daydream books and arts dot com

"KWIXLAND COOKBOOK SHOW" PAGE, under the "community" tab, at "central mo info dot com"
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like cucumbers and onions; he made some with zucchini squash, with the same vinegar, sugar and water mixture and went over well, Bill Yates, from Higbee

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"Cheesy Macaroni Vegetable Bake"

2 c. cooked elbow macaroni, rinsed and drained
2 c. frozen carrot, broccoli and cauliflower mix, cooked and drained
2/3 c. dried milk
1 c. water
1 T. dijon mustard
3/4 c. shredded cheddar cheese
3/4 c. shredded mozzarella cheese
1/8 tsp. lemon pepper

Preheat oven to 350. In a large bowl, mix the macaroni and vegetables. In a small bowl, mix the dried milk and water. Add it to the macaroni mixture. Stir in the mustard, the cheeses and lemon pepper. Mix well. Spray an 8 by 8 pan. Pour the mixture in the dish and bake 30 minutes. Makes 4 servings.

Flossie Glass, Moberly

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"Cucumber Tomato Salad"

2 burpless cucumbers, diced
4 diced tomatoes
1 medium onion, chopped

Add enough Miracle Whip to mix together and let set 1-2 hours.

Vicki Abbott, Moberly
1st KWIXland Cookbook

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"Cauliflower and Bacon Salad"

medium cauliflower broken in pieces
small head of lettuce, shredded
1 lb. or less of bacon cooked and crumbled
2-4 T. sugar
1/4 c. Parmesan cheese
1 c. mayonnaise

Layer as listed. Chill overnight. Toss lightly before serving.

Wanda Cook, Centralia
1st KWIXland Cookbook

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"Overnight Vegetable Salad"

1 lb. can French cut green beans
1 lb. can green peas
2-4 oz. can pimentos, cut up
1 medium onion, finely chopped
1 stalk celery, finely chopped

Toss ingredients with the following dressing and let stand overnight. Drain before serving. Serves 8.
(dressing)
1 c. sugar
1/2 c. oil
1 clove garlic, minced
1 c. vinegar
1 tsp. paprika

Kay Hockaday, Slater
1st KWIXland Cookbook

Listener says she adds a can corn

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(request) pressurized canned carp
CONSERVATION DEPARTMENT MIGHT KNOW

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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).