“Five Cup Salad”

1 c. crushed pineapple, drained
1 c. marshmallows
1 c. coconut
1 c. mandarin oranges
1 c. sour cream

Mix together and let stand in refrigerator overnight or for several hours.

Becky Wolfe, Bevier (from 1st KWIXland Cookbook)

“Corn Bread Puffs”

Use a Jiffy Corn Bread mix, add 1 T. flour, and drop by small spoonfuls into hot vegetable oil. Makes a nice batch corn bread puffs.

Listener from Thomas Hill

“Waikiki Meatballs”

1 1/2 lb. ground beef
2/3 c. cracker crumbs
1/3 c. finely chopped onion
1 egg
1 1/2 tsp. salt
1/4 tsp. ground ginger
1/4 c. milk
1 T. shortening
2 T. cornstarch
1/2 c. packed brown sugar
13 1/3 oz. pineapple chunks
1/3 c. white vinegar
1 T. soy sauce
1/3 c. sliced green pepper

Mix ground beef, cracker crumbs, onion, egg, salt, ginger, and milk. Heat the shortening. Shape mixture into balls and cook in the shortening until done (about 15 minutes). Remove and keep warm. Drain off the fat. In the same skillet, mix cornstarch and brown sugar. Drain the pineapple and stir in juice, vinegar, and soy sauce to the cornstarch mixture. Cook over medium heat stirring constantly until thick. Boil and stir one minute. Add the meatballs, pineapple and green pepper. Makes 6 servings. Good served over rice.

Diane Long, Moberly (from 1st KWIXland Cookbook)

Why called deviled eggs?
STARTED 1700s USED ALL KIND OF HOT STUFF IN THEM

-request no-bake cookies

“Unbaked Cookies”

2 c. sugar
1/2 c. milk
1/4 c. peanut butter
1/2 c. butter
3/4 c. rolled oats
1/2 c. cocoa
1 tsp. vanilla

Mix the sugar, butter, and milk. Bring to a boil. Stir constantly for 1 minute. Take from heat and add the oats, peanut butter, cocoa and vanilla. Mix well and drop on wax paper.

Kathleen Barnes, Centralia

Some cooking tips (from 3rd KWIXland Cookbook):
-When cooking cabbage, place a small tin cup or can half full of vinegar on the stove near the cabbage. It will absorb the odor.
-Use greased muffin tins as molds when baking stuffed green peppers.
-A few drops of lemon juice in the water will whiten boiled potatoes.