With asparagus, cut to the length want. Take 2 pads of butter and put in a saute pan. Lay down asparagus. Garlic powder over the top. Cover good. Melt butter. Open a can of Sprite and pour over to where you just cover the asparagus. As is simmers, Sprite will carmelize over. Put it on the grill where the steak was cooking and char it.

Tim Rinehart, Moberly, Joey Davis credit with the recipe

-Can you freeze the mushrooms
YES, prepare like going to cook them, place on cookie sheet, freeze them, into a ziploc, back in the freezer

“Strawberry Delight”

(1st layer)
2 1/2 c. crushed graham cracker crumbs
1/2 c. sugar
2/3 c. melted butter or oleo
make into crust and press in 9 by 13 pan
(2nd layer)
8 oz. cream cheese
9 oz. whipped topping
1/2 c. nuts chopped fine
2 c. powdered sugar
Mix together and spread over cooled crust. Prepare following layer, cool until slightly thickened
(3rd layer)
1 qt. strawberries fresh or frozen
2 c. boiling water
2, 3 oz. pkg. strawberry gelatin
juice from frozen strawberries
Mix gelatin with boiling water. Add any juice and strawberries. Set aside to jell, then pour over cream cheese layer. Refrigerate overnight.

from the 2nd KWIXland Cookbook,
submitted by Mrs. E. B. Ornburn via Mrs. Ewing White, Moberly

“Fruit Roll Cobbler”

1 c. flour
1 c. sugar
1 c. milk
1 T. flour blended with sugar
2 tsp. baking powder
1/2 tsp. salt
2 T. butter

Melt butter in baking dish. Add dry ingredients and milk. Stir well. Place any kind of fruit on top. Bake are 350 for 30 minutes.

from the 2nd KWIXland Cookbook,
submitted by Helen Stevens, Moberly

“Glorified Rice”

1 c. rice cooked and cooled
2 bananas sliced thin
1 large can pineapple tidbits, drained
2 c. Cool Whip

Mix together and fold in Cool Whip. Chill 2-3 hours.

from the 1st KWIXland Cookbook,
submitted by Marguerite Steele, Clarence

-request for a fruit salad

“Fruit Salad”

quick way:
use canned peaches, or pineapple, or whatever….take that juice and add maybe 1/2 pkg. of vanilla pudding to the juice, it thickens, then add any fruit of your choosing

Janet Westhoff, Glasgow