Cookbook 4-17

“Cheeseburger Casserole”

1 lb. of ground beef
2 cans of tomato soup
3 c. cheese (any kind) she used shredded cheddar
1 lb. pasta shells (use the big shells)

Cook the beef and drain. Cook the noodles. Save just a little of the pasta water. Combine everything with the beef, leaving half the cheese for the top. Can add a little pasta water to the mix if dry. Cook at 375 for 20 minutes and uncovered for 10 minutes.

got off the web
Marian Embree, Moberly

Caller said his wife makes a version….if you really like dill pickles, you can place over the top before you place the last layer of cheese

-how to wilt lettuce

“Wilted Lettuce”

1 T. oil or bacon grease
2 T. vinegar
2 T. sugar
dash of salt
dash of pepper
crumbles of bacon

Take all the ingredients (except the crumbled bacon) and place in a skillet and cook until bubbly. Pour over the lettuce. Add the crumbles of bacon.

Kathleen Barnes, Centralia

-question on pesto, they have red and green…what is the difference, what it is used for, and what is the difference between pesto and spaghetti??
CALLER SAYS THE BASICS IS IT’S FROM A FRESH BASIL LEAF, MAYBE SOME GARLIC….YOU CAN BUY IN WALMART IF YOU DON’T WANT TO MAKE IT….REALLY GREEN….USED IN A LOT OF ITALIAN RECIPE
ANOTHER CALLER….BIG DIFFERENCE, IT’S MORE ITALIAN….HAS A LOT OF GARLIC, BAY LEAVES IN IT….DEFINITELY GREEN

“Pineapple Cheese Ball”

2, 8 oz. pkg. cream cheese
3 1/2 oz. can crushed pineapple
2 c. chopped pecans
1/4 c. finely chopped green pepper
2 T. finely chopped onion
1 T. seasoned salt

Beat cheese with fork until smooth. Stir in pineapple and 1 c. pecans, green peppers, onion and salt. Shape into a ball. Roll in remaining nuts. Wrap and chill well.

submitted in 2nd KWIXland Cookbook by
Ann VanDoren, Macon

2, 8 oz. pkg. cream cheese
1 T. Salad Supreme Seasoning (McCormick)
1/4 c. finely chopped green pepper
1/4 c. chopped onion
small can crushed pineapple, drained

Mix and refrigerate. Shape in ball. Roll in chopped pecans. Wrap and chill or can be frozen.

submitted in 2nd KWIXland Cookbook by
Nadine Staggs, Moberly

“Cheese Balls”

8 oz. cream cheese
1 envelope chipped dried beef
1 T. Worcestershire sauce

Grind beef until finely chopped. Add other ingredients. Chill and then form into balls and insert toothpick.

submitted in 2nd KWIXland Cookbook by
Edna Lewis, Moberly

-Caller said a “strata” is a layered casserole