Cookbook 2-7

“Apple Strudel Coffee Cake”

1 yellow cake mix
1, 20 oz. can apple pie filling
2 large eggs
1 c. brown sugar
5 T. melted butter
1 tsp. (used 1 1/2) cinnamon
3/4 c. nuts (used pecans)

Mix the dry cake mix, apple pie filling, and eggs, with a spoon until smooth. Place in a greased 9 by 13 pan. Top that with a mixture of brown sugar, melted butter, cinnamon and nuts. Bake at 325, for 45 minutes. While it’s baking, make a glaze of powdered sugar icing (powdered sugar and milk). Pour that over the cake as soon as you get out of the oven.

Marian Embree, Moberly

-ever cooked with Ox tail
CHUNK UP POTATOES AND ONIONS AND COOK
BROWN LIKE A SOUP BONE, AND COOK IT IN A SOUP
BEST WAY TO COOK IT, IS WHEN THE BUTCHER CUTS IT IN CHUNK PIECES (THAW IT, BROWN IT, BONES DOWN, ADD SEASONING, CAN COOK LIKE A ROAST WITH VEGGIES, OR CAN GO WITH PEPPER OR A TOMATO-BASED BROTH…BROTH IS THE KEY, YOU WANT THE MEAT TO FALL APART IN IT…..NEED TO COOK IT SLOW)

-have a recipe for Key Lime Pie that calls for Eagle milk (which), and can you use bottled lime juice instead of the fresh lime juice
EAGLE BRAND IS THE CONDENSED
YES, YOU CAN USE THE BOTTLED AS A SUBSTITUTE (LEMON JUICE)

“Key Lime Pie”

You can buy the graham cracker crust already made…if you do, buy the larger size (or make your own)
(Filling)
1, 8 oz. pkg. cream cheese, softened
1 can Eagle brand milk
1/2 c. lime juice
1, 8 oz. carton Cool Whip

Beat the softened cream cheese. Add the milk and lime juice. Fold in the carton of Cool Whip. Pour into pie shell. Sets up in approximately 3-4 hours.

Janet Westhoff, Glasgow

Beat 8 oz. cream cheese, and add 1 can Eagle Brand milk, 1/2 c. lime juice. Fold in 1 carton Cool Whip.
(called in a few weeks ago by Janet Westhoff of Glasgow)

“Philly Cheesesteak Sliders”

1 T. olive oil
1 large onion, thinly sliced
1 large green pepper, thinly sliced
1/2 lb. fresh shaved steak
1 T. Worchestershire sauce
1/2 tsp. ground garlic powder
salt and pepper to taste
1, 12 pack of sweet bread buns
6 slices provolone cheese
1 T. melted butter
1 tsp. dried thyme (not ground)
1/2 tsp. Worchestershire sauce

Preheat oven to 400. In a large pan, heat oil and add in onions and green peppers. Cook over medium high heat, stirring occasionally until peppers and onions have softened. Next, add shaved steak, Worchestershire sauce, garlic powder, and salt and pepper. Cook steak, breaking it apart with two forks to prevent steak from clumping. Cook until the steak is no longer red. Set pan aside. Slice sweet rolls in half horizontally, while keeping the 12 pack of buns intact. Place onto a baking sheet. Spread steak mixture over the bottom half of the buns, evenly. Top with cheese slices and the top half of the buns. In a small bowl, mix together melted butter, dried thyme, and Worchestershire sauce together. Brush butter mixture generously over the top of the buns. Place sliders in the oven and bake for 17-20 minutes or until the top of the buns are golden and the cheese has melted.