“Crock Pot Cube Steaks”

1 large onion, sliced thin
1/3 c. flour
1 tsp. garlic powder
1 tsp. onion powder
pepper
6 to 8 cube steaks (depending on the size of crock pot)
1 T. oil
3 c. water, divided
1 envelope brown gravy
1 envelope mushroom gravy
1 envelope onion gravy

Spray crock pot. Combine the dry ingredients, putting in a plastic bag. Add steaks in the bag, 1 or 2 at a time, and shake up. Heat oil and brown meat. Put the onion slices at the bottom of the crock pot. Meat on top of them. 2 c. water. Cook on low for 8 hours. Whisk together all the gravy mixes, 1 c. water. Add it to crock pot and cook an extra 30 minutes. Serve over mashed potatoes, rice or noodles.

Marian Embree, Moberly

“Baked Potato Skins”

6 medium potatoes

Prick each potato with a fork and bake at 425 for 40 to 50 minutes until tender. Cut lengthwise into quarters. Scoop out the inside and leave 1/2 inch thick shells. Reserve pulp for other uses. Arrange skin side up on baking sheet and spray with non-stick spray (butter flavor is good). Bake at 425 for 20 to 25 minutes until crisp. Turn potato pieces over, skin down, and bake until crisp, another 20 to 25 minutes. While baking, mix 1/2 c. finely shredded cheddar cheese, 2 T. finely chopped green onions, and 1/8 tsp. garlic powder together. Sprinkle evenly over baked quarters and bake an additional 2 minutes or so until cheese melts. Dip in salsa, about 3/4 c.

Vesta Weaver (from 3rd KWIXland Cookbook)

“Pizza Pinwheels”

8 oz. cheddar cheese
12 oz. can tomato paste
1 medium onion, chopped fine
4 oz. can chopped black olives
12 English muffins

Grate cheese, stir in other ingredients. Spread on muffins that have been split in half. Broil 2-3 minutes.

Mrs. Mike Foxworth (from 1st KWIXland Cookbook)

“Jalapeno Poppers”

jalapeno peppers
1 pint vinegar
1 pint water
4 T. salt
4 T. sugar

Pour boiling water over the jalapeno peppers and let sit for 5 minutes. Drain. Meanwhile, mix together 1 pint of vinegar, 1 pint of water, 4 T. of salt, and 4 T. of sugar. Bring to a boil. Add the peppers and boil a little while longer. Add to jars and can.

Leona Payne (from 3 KWIXland Cookbook)

“Italian Egg Rolls”

7 eggs
salt
1 c. flour
1 c. water
1 1/2 lb. ricotta cheese
1/4 tsp. pepper
chopped parsley to taste
grated cheese to taste

Beat 6 eggs well in a large bowl. Stir in 1/4 tsp. salt, flour, and water. Beat until smooth. Pour 1/8 c. batter into greased Teflon pan. Rotate skillet until the batter coats the bottom. Cook over medium heat for 30 seconds on each side. Repeat until all batter is used. Stack with wax paper between each one. Wrap the stack with foil. Beat remaining egg in a bowl, stir in other ingredients. Mix well, cover, refrigerate overnight. Spoon cheese mixture into center of each egg roll. Roll as for jelly roll. Palce in casserole dish, cover with desired sauce and bake in preheated oven at 350 for 30-45 minutes.

Johanna Ramsey (2nd KWIXland Cookbook)

Chalice and green onions, what is the difference
BIGGER VERSION

can you substitute old fashioned oats, for regular ground oats…making oatmeal cookies
YES, BUT OLD ROLLED OATS, RAISINS, NUTS