“Corn Noodle Casserole”

1 pkg. curly egg noodles
1 stick melted butter
2 cans cream corn, or 1 can regular corn and 1 can cream corn
1/4 c. sugar
16 oz. shredded mild cheddar cheese (or can use Velveeta)

Cook and drain noodles. Put back in the pot. Mix that with butter. Mix all the rest of the ingredient. Bake at 350 for 20 30 minutes.

Marian Embree, Moberly

“Caramel Apple Cheesecake”

1 1/2 c. cinnamon graham cracker crumbs (about 8 whole crackers)
3/4 c. sugar, divided
1/4 c. butter, melted
1 pkg. (14 oz) caramels
2/3 c. whipping cream (recipe says evaporated milk)
1/2 c. chopped pecans, divided
2 pkg. (8 oz. each) cream cheese, softened
2 T. all-purpose flour, divided
2 eggs, lightly beaten
1 1/2 c. chopped peeled apples
1/2 tsp. ground cinnamon

Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, 1/4 c. sugar and butter. Press onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet. Bake at 350 for 10 minutes or until lightly browned. Cool on a wire rack. In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 c. over crust; sprinkle with 1/4 c. pecans. Set remaining caramel mixture aside. In a large bowl, beat the cream cheese, 1 T. flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans. Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yields 12 servings.

from Taste of Home
Boyer Kitchen

“Thousand Island Dressing”

1 c. mayonnaise
1 slice onion
2 small sweet pickles
1 slice green pepper
1/4 c. tomato catsup
1 stalk celery, diced
3 sprigs parsley
1 tsp. canned pimento

Combine in blender at low speed until all vegetables are chopped. Add 1 hard cooked egg. Blend. Makes 2 cups.

submitted in the 1st KWIXland Cookbook
by Maxine Brooks, Thompson

“Five Cup Salad”

1 c. crushed pineapple, drained
1 c. marshmallows
1 c. coconut
1 c. mandarin oranges, drained
1 c. sour cream

Mix together and let stand in refrigerator overnight or several hours.

submitted in the 1st KWIXland Cookbook
by Becky Wolfe, Bevier

Need fried potatoes help….
-Cook with lard, good, and cast iron skillet
-Don’t peal the potatoes, blanche in water for about 3-4 minutes, put on paper towel to dry out, place in hot grease, fry for 8-10 minutes (truffle dust with salt, makes best fries)

Basic recipe for cream pie filling

“Vegetable Dip”

16 oz. jar mayo
16 oz. sour cream
1 8 oz. cottage cheese
1 pkg. dry ranch

Scott Bright, Middle Grove