Cookbook 3/4/24

how long can you keep uncooked eggs
TEST EGGS FOR FRESHNESS BY FLOAT TESTING THEM, FILL SINK, PLACE EGGS IN THE WATER, IF IT FLOATS IT’S NO GOOD
IF BOUGHT REFRIGERATOR KEEP THEM REFRIGERATED; IF NOT, CAN LEAVE OUT, GENERAL RULE 3 WEEKS

National Pound Cake Day
“Pound Cake”

1 yellow cake mix
1, 3 oz. instant vanilla pudding
1 c. milk
1 c. oil
4 large eggs

In a large bowl combine. Blend at low speed for 1 minute. At medium, beat for 2 minutes. Greased and floured 10 inch tube pan. Bake at 325 for 58 to 60 minutes. Also, have done in mini-bundt pans makes 12 1/3 of the batter for the pan, and 325 for 20 to 22 minutes.

Eva Daniels, Moberly

“Creamy Italian Dressing”

1 egg
1 T. Dijon mustard
1/2 small onion
1/4 tsp. pepper
1/2 tsp. salt
1 clove garlic
1/8 tsp. sugar
2 T. lemon juice
1/4 c. red wine vinegar
1 c. olive oil or vegetable oil

Blend all ingredients except oil until smooth in blender. Add oil slowly. Will be quite thick. Refrigerate at least 1 hour.

submitted in the 1st KWIXland Cookbook by,
Carol Bucher, Centralia

“Easy Cherry Pie”

1 c. flour
1/2 c. brown sugar
1 can cherry pie filling
3/4 c. oatmeal
1 stick oleo, melted

Combine flour, oatmeal, brown sugar and oleo. Press into bottom and sides of an 8″ square pan, reserving some crumbs for the top. Spread on the cherry pie filling and top with remaining crumbs. Bake at 350 for 25 minutes.

submitted in the 2nd KWIXland Cookbook by,
Karen Oesterreicher, Moberly

“Angel Biscuits”

5 c. sifted flour
2 tsp. salt
1/4 c. sugar
1 tsp. soda
1 pkg. yeast
3 T. warm water
1/2 c. cooking oil
2 1/2 c. buttermilk

Sift dry ingredients together. Dissolve yeast in warm water. Place all liquids in a large mixing bowl. Add dry ingredients and stir until mixed. Will be sticky. Grease muffin tins well and fill half full. Let rise 15 minutes. Refrigerate rest of dough if not needed. Will keep at least a week. Bake at 400 for 15 minutes.

submitted in the 2nd KWIXland Cookbook by,
Lucille Bruce, Harrisburg