Cookbook 9-21-20

Winning recipe in the Old Farmers Almanac from the 2020 recipe contest. The category was appetizers:

“Buffalo Eggs”

12 eggs, hard-boiled and shelled
1 pkg (8 oz) cream cheese, softened
1/2 c. cooked shredded chicken
1/4 c. buffalo sauce
1/4 c. shredded cheddar cheese
2 T. mayonnaise
2 T. yellow mustard
2 T. dill pickle relish
paprika, for sprinkling
sliced celery, for topping
ranch or blue cheese dressing for drizzling

Preheat oven to 350. Cut eggs in half and remove yolks to a bowl. To the bowl, add cream cheese, chicken, buffalo sauce, cheddar cheese, mayonnaise, mustard, and relish. Mix thoroughly and scrape into a baking dish. Bake for 15 minutes. Remove from oven and allow to cool for 10 minutes. Spoon mixture into egg white halves and refrigerate. Before serving, sprinkle with paprika and top with celery. Serve with dressing. Makes 12 servings.

Eric Trent, Frankfort, Ky.

2021 Old Farmers Almanac Recipe Contest “Five or Fewer Ingredients (excluding salt and pepper). Entries must be yours, original, and unpublished. Cash prizes awarded for first, second and third places. Deadline January 22, 2021. Enter at almanac.com/RecipeContest or label “Recipe Contest” and mail to The Old Farmers Almanac, P.O. Box 520, Dublin, NH 03444. Include your name, mailing address, and email address.

“Spaghetti Corn”

1, 16 oz. can whole kernel corn
1, 16 oz. can cream style corn
1 c. broken, uncooked spaghetti, break into small pieces
2 T. chopped onion
1 c. chopped monterray jack cheese, (used shredded)
1/2 c. melted butter or margarine

Heat the oven to 350. Combine undrained kernel corn, with remaining ingredients in a large bowl. Mix well. Place in a buttered baking dish (can spray). Bake covered for 30 minutes. The, uncovered for 30 minutes longer.

Marian Embree, Moberly

“Smokey Breakfast Casserole”

6 beaten eggs
1 lb. little smokey cocktail wieners
1 1/2 c. milk
1 c. shredded pepperjack cheese
8 slices white or wheat bread tore into pieces
1 tsp. salt
1/2 tsp. dry mustard
1 c. shredded mozzarella cheese

Mix all ingredients except mozzarella cheese. Pour into a greased slower cooker. Sprinkle mozzarella cheese over the top. Cover and cook for 2 hours on high, and 1 hour on low. Makes 6 to 10 servings

Flossie Glass, Moberly

“Blueberry Pudding Cake”

2 c. fresh or frozen blueberries (she used 3 c.)
1/4 tsp. ground cinnamon
1 T. lemon juice
1 c. all-purpose flour
1/2 c. sugar
1 tsp. baking powder
1/2 c. milk
3 T. butter, melted
(topping is)
1/2 c. sugar
1 T. corn starch
1 c. boiling water

Toss your blueberries with cinnamon and lemon juice. Place in a greased 8 inch baking dish. In a bowl, combine flour, sugar and baking powder. Stir in milk and butter. Spoon over the berries. Combine sugar and corn starch. Sprinkle over the batter covering all berries. Slowing pour boiling water over all of it. Bake at 350 for 40-45 minutes. (she used Redi whip on top)

Eva Daniels, Moberly

cooking tips from KWIXland Cookbook Edition 3
-to keep celery crisp, stand it upright in a pitcher of cold, salted water and refrigerate
-When cooking cabbage, place a small tin cup or can half full of vinegar on the stove near the cabbage. It will absorb the odor.

for next week looking for a crock pot meatloaf recipe