The Kwixland Cookbook



COOKBOOK 3-2-15

"KWIXLAND COOKBOOK SHOW" PAGE, under the "community" tab, at "central mo info dot com"
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Brad, I made the Jello/Ice cream salad I gave you last week on the cookbook show.  It was very good.  The ice cream made it very creamy.  It called for 1 quart of vanilla ice cream.  I used 1/2 of a half of gallon vanilla ice cream because could not find a quart.  When I added it to the jello mixture I used a fork to mash it in and stirred in the drained fruit.  I was thinking that using any flavor of jello such as Strawberry and then add sliced strawberries and bananas would be good, too.  Just be sure to drain fruit if using canned fruit.  Maybe any flavor of ice cream that would compliment the jello would be good also.  This recipe filled a 9x13 dish..If that is too much just cut the recipe in half.  I did not freeze it, as it set in just about 2 hours in refrigerator

Marian

"Ice Cream Jell-O Salad"

1 small pkg. lemon Jell-O
2 c. boiling water
1, 11oz. can mandarin oranges, drained
1 quart vanilla ice cream
1 small pkg. orange Jell-O
1, 16oz. can crushed pineapple, drained

Dissolve both Jell-Os in boiling water. Mix well. Add the ice cream to the Jell-O mixture and mix until melted. Add the drained pineapple and mandarin oranges (can add nuts if you like).

found it on-line
Marian

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"Lemon Fruit Salad"

1 can of lemon pie filling
1 can fruit cocktail, drained
1, 13 1/2 oz. can crushed pineapple
1 small bag miniature marshmallows
1 small carton of Cool Whip, or whip topping

Combine the pie filling, fruit cocktail, pineapples and marshmallows. Fold in the Cool Whip and refrigerate. Serves 6 to 8.

Sara, Moberly

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"Broccoli with Sour Cream Sauce"

1 lb. fresh broccoli
1, 8 oz. carton sour cream
2 T. brown sugar
2 T. vinegar
1/2 tsp. yellow mustard
1/4 tsp. salt

Trim off the large leaves of broccoli. Remove tough ends of the lower stalk. Wash the broccoli and chop it coarsely. Place the broccoli in a vegetable steamer over boiling water. Cover and steam 10-15 minutes or until tender. Combine the sour cream with the brown sugar, vinegar, mustard and salt and cook until thoroughly heated. Do not boil. Spoon over the broccoli. Makes 4-6 servings.

Flossie Glass, Moberly

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"White Bean Chili" (for the crock pot)

1 lb. ground chicken
3 c. chopped celery
1, 16 oz. can whole tomatoes, undrained and chopped
1 can great northern beans, drained and rinsed
1 1/2 c. coarsely chopped onion
1 c. chicken broth
4 tsp. chili powder
3 cloves garlic, minced
1 1/2 tsp. ground cumin
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
1/2 tsp. pepper

Spray a large non-stick skillet. Heat on high and place chicken in the skillet and cook until brown. Break up into smaller pieces. Add the remaining ingredients and chicken in a slow cooker. Stir well. Cook on low for 5 1/2 to 6 hours.

Dale, Moberly

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"Vegetable Soup or Stew"

1 1/2 lbs. hamburger
1 can new potatoes
1 can carrots
1 can corn
1 can cut green beans
46 oz. plastic spicy V8 juice
1 onion, chopped
salt and pepper to taste

Brown the hamburger and onion and drain the grease. Place all ingredients in a large stock pot or crock pot. Bring to a boil. Simmer on low until ready to serve.

Granny C., Moberly

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(request) cauliflower casserole
saw in the paper (had bacon in it)

Cauliflower recipe....

Boil the cauliflower for about 10 minutes until softened. Place in a baking dish. Add milk, to cover, a little squirt of yellow mustard and stir a bit. Sprinkle with Parmesan cheese. Bake 30 minutes in 350 oven.

Nancy, Moberly


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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).