“Blueberry Banana Cream Pie”

1 c. sliced bananas
1 1/2 c. fresh blueberries
1 6 oz butter flavored pie crust
1 small pkg. sugar free banana pudding
2/3 c. dried milk
1 1/3 c. water
3/4 c. cool whip

Place bananas and the 1 1/4 c. blueberries in pie crust. In a medium bowl, mix pudding mix and dry milk. Then add water. Mix well until smooth. Blend in 3/4 c. cool whip. Pour mixture evenly over the fruit. Refrigerate for about 15 mins. Spread rest of cool whip top evenly. Sprinkle rest of blueberries over top. Refrigerate until ready to serve. Makes 8 servings.

Flossie, Moberly

Hot Beef Sandwich Casserole

1 (5lb) beef roast, your choice
1 (32 oz) box (or cans) beef broth
1 (.07 oz) pkg . Italian dressing mix
2 (1 oz) pkg. au jus gravy mix
2 lb. potatoes, mashed
1 loaf baguette bread
1/3 c. grated Parmesan Cheese
2 Tbsp. snipped fresh parsley

Preheat oven to 350. Place the beef roast in a roasting pan. In a bowl, mix the broth, the gravy mix, and Italian dressing mix and whisk to combine. Pour over the roast. Add enough water to cover the roast. Cover and bake for 1 1/2 hours; reduce heat to 300 and continue to bake for another hour. Check for tenderness, continue to bake till fork-tender. Remove from oven, let cool slightly. Shred beef and reserve gravy. Slice the bread into 1/2 slices, lightly toast them on a baking sheet in the oven for 8 mins at 350. Remove. Assemble the casserole by placing the bread sliced in an even layer on bottom of a 9×13 baking dish. Add the shredded beef, then mashed potatoes. Add 2 c. of the reserved gravy to the top. Sprinkle with cheese and parsley. Bake for 10 mins to melt the cheese. Serve with extra gravy.


2 pkg. lemon Koolaid
2 (6 oz) cans frozen lemonade
1/2 gallon orange sherbet
4 (12oz) bottles 7-UP
2 (6 oz) cans orange juice

Prepare Koolaid as directed on pkg. Add all other ingredients. Makes 3 gallons. Serving 64 (6 oz) servings.

KWIXLAND Cookbook, 2nd edition, pg. 5

“Pumpkin Bars with Cream Cheese Icing”

4 eggs
1 c. oil
2 c. sugar
1 c. pumpkin
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda & baking powder
2 c. flour

Combine all. Pour into a greased sheetcake pan (15×8). Bake at 350 for 15-20 mins. Cool.

3 oz. cream cheese, softened
6 Tbsp. butter, softened
3 c. powdered sugar
1 tsp. vanilla

Mix all together and spread onto cooled bars. Can add pecans on top.

Colleen, Macon

“Crunchy Lemon Squares”

1 c. quick oats dry
1 c. flour
1 c. flaked coconut
1/2 c. chopped nuts
1/2 c. brown sugar
1 Tbsp. grated lemon rind
1 tsp. baking powder
1/2 c. melted oleo
can Eagle brand milk
1/2 c. lemon juice or Real lemon

In a medium bowl, combine oats, flour, coconut, nuts, brown sugar, baking powder and oleo until crumbly. Set aside. Combine milk, juice and rind. Pat 1/2 the crumbly mixture into bottom of 9″ square pan, spread on milk mixture and sprinkle remaining crumbs on top. Bake at 350 degrees for 25-30 mins (325 for glass pan). Cool well before cutting. Makes 8 servings.

Kwixland Cookbook pg. 38, Lynn Huskey, Centralia

“Chow Mein Noodle Casserole”

1 lb. hamburger
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. chopped celery
1/2 c. chopped onions
1/2 c. uncooked rice
1 Tbsp. soy sauce
sm. can chow mein noodles
1 1/2 c. water

Brown and drain hamburger. Add all ingredients except chow mein noodles. Pour into baking dish and bake at 350 degrees for 30 mins covered and 30 mins uncovered. Top with noodles the last few minutes of baking time.

Mrs. Ewing White, Moberly, Kwixland Cookbook, 2nd edition, pg. 136