Cookbook 2-8

“Italian Meatball Stew”

1 large bag of Italian meatballs
2 jars pizza sauce
2 cans Italian green beans, drained
2 cans sliced carrots, drained
2 cans kidney beans, drained
2 cans Italian stewed tomatoes
2 cans beef broth
1 bag of slaw mix (called for cabbage in the recipe but thought the slaw worked

Place all ingredients in a pot and cook until heated up.

Bill Yates, Moberly

“Alfredo Sauce with Penne Pasta”

16 oz. penne pasta cooked
1 stick real butter
minced garlic (however much you like)
1 pint heavy cream
1 c. shredded parmesean cheese
2 T. cream cheese
salt and pepper to taste

In a saucepan, combine the cream, cream cheese, salt and pepper. Melt the butter and garlic. Add that to a sauce. Boil that until incorporated. Add pasta to it and mix well. Add the parmesean cheese with it.

Marian Embree, Moberly

-how to make ice cream with snow

“Snow Ice Cream”

1 c. milk
1/2 c. sugar
1 tsp. vanilla
1 egg yolk

Beat the milk, sugar, egg, and vanilla together. Mix with clean snow and freeze.

Kathleen Barnes, Centralia (she didn’t use egg yolk)

“3 Ingredient Crock Pot Barbeque Chicken Wings”

2-3 lbs. bag of frozen chicken drummets and wing pieces
1 can of Coke
1 c. barbeque sauce or the sauce of your choice

Turn the crock pot on high until cooking good then turn to on low. Do not thaw chicken wings. Pour the can of Coke in the crock pot. Place all the chicken wings in the Coke. Cook on low for 4 hours. Remove wings from crock pot and drain. Place onto a baking pan covered with foil. Brush wings with barbeque sauce. Bake at 350 for 15 minutes, just until barbeque sauce is heated.

Boyers (saw on Facebook)

-found do way to use grapes when they don’t look good to eat
grind up with apple in a processor, add water to cook, 5 cups of the mixture, add 5 rounded T. of pectin to it, add about the same amount of sugar, cook until thick, and makes good preserves, makes 2 pints

-need a potato soup recipe

“Potato Soup”

6 slices bacon
1 c. chopped onion
2 c. cubed raw potatoes
1 c. water
2 cans cream of chicken soup
2 soup cans of milk
1 tsp. salt
2 T. snipped parsley (optional)
course black pepper

Cook bacon until crisp and set aside. Cook onions in 3 T. drippings, add potatoes and water and cook until tender. Blend in soup, milk, spices, and parsley. Heat but do not boil. Garnish with bacon bits when served.

Freda Vanderpool, Moberly (1st KWIXland Cookbook)

“Crock Pot Potato Soup”

30 oz. bag frozen hash brown potatoes (the squares)
2, 14 oz. cans chicken broth
1 can cream of chicken soup
1/2 c. chopped onions (if hash browns like O’Brians have onions don’t add additional onions)
1/3 tsp. black ground pepper
1/8 oz. pkg. cream cheese, softened
can garnish, green onion, cheese, bacon,

Use a slow cooker, combine the potatoes, broth, soup, onion and pepper. Cover and cook on low for 5 hours. Stir in the cream cheese and cook another 30 minutes stirring occasionally until everything combined.

Phyllis Self, Moberly