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Cookbook 9-13-21

“Loaded Cauliflower”

1 head of cauliflower
1 1/2 c. shredded cheddar cheese
1/2 c. bacon bits
4 oz. cream cheese, softened
1/2 c. sour cream
1/4 c. minced green onions
3 T. butter
salt and pepper

Heat oven to 350. Lightly spray an 8 inch square dish. Cook the cauliflower until tender. Drain very well. Place in a bowl and mash it up. Reserve 1/2 c. cheese and 1 T bacon bits. Mix all the other ingredients together with the mashed cauliflower. Place in 8 inch dish. Sprinkle with the rest of the cheese and bacon bits on top. Bake 30-35 minutes.

“Taco In A Bowl”

1/2 lb. lean ground beef
2 T. finely chopped white onions
3/4 c. canned diced tomatoes, drained
2 T. taco seasoning
1 c. water
1 pkg. chicken Ramen
1/4 c. shredded cheddar cheese or Mexican cheese
crushed tortilla chips

In a small skillet, brown the ground beef with onions. Drain off grease. Add tomatoes, taco seasoning, and water, and bring to a boil, then add Ramen noodles. Cook and stir until noodles are tender, about 3 to 5 minutes. Spoon into bowl and cover with cheese an tortilla chips. Makes 2 servings.

Flossie Glass

“Mill Pie”

1 c. powdered sugar
1/4 c. soft butter or oleo
1 egg
1/2 tsp. vanilla
1/4 tsp. salt
9 inch baked shell

Cream the powdered sugar and butter until smooth and creamy, add egg, vanilla and salt. Spread in pie shell and chill. Combine following ingredients and spread over the other in the shell and chill:
2 c. whipped topping
1 c. crushed pineapple, drained
1/2 c. chopped pecans
1 T. milk
1/4 c. maraschino cherries, chopped

Kathryn Malone-Moberly, from our 1st KWIXland Cookbook

(tips)
-To keep cauliflower white while cooking, add a little milk to the water.
-Do not despair if you over salt gravy. Stir in some instant mashed potatoes to repair the damage. Just add a little more liquid in order to offset the thickening.
-A good way to keep celery longer is to wrap it in foil when you take it out of the package.


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