Cookbook 9-14

“Pineapple Cookies”

1 c. brown sugar
1 c. granulated sugar
2 sticks margarine, melted
1 tsp. vanilla
2 eggs
4 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1, 16 oz. can crushed pineapple, drain well and reserve juice
1 c. chopped pecans.

(to make the cookies)
Combine both sugars, margarine, vanilla and eggs; beat well. Mix together flour, baking soda, baking powder, and salt. Add to creamed mixture, along with pineapple. Stir in nuts. Bake on ungreased baking sheet 10 minutes at 375.
(for the frosting)
2 c. powdered sugar
1 T. butter
enough pineapple juice for spreading consistency.
Stir together and frost when the cookies are cool and warm.

Ann Dubbert (from 3rd KWIXland Cookbook edition)

“Cheese Grits”

3/4 c. grits
3 c. boiling water
1 tsp. seasoning salt
1/2 stick oleo
2 beaten eggs
1/2 lb. grated cheddar cheese

Cook the grits in the boiling water until done, about 5 minutes. Add the remaining ingredients and mix. Put in a baking pan. Bake at 350 for 45 minutes. Can also add 1/4 cup bacon bits for added flavor.

Betty Underwood (from 3rd KWIXland Cookbook edition)

“Taco Bean Soup”

3/4 lb. lean pork sausage
1 lb. extra lean hamburger
1 pkg. taco seasoning
4 c. water
2, 16 oz. cans of kidney beans rinsed and drained
2, 14 1/2 oz. cans low sodium stewed tomatoes
2, 14 1/2 oz. cans diced Mexican tomatoes with juice
16 oz. jar chunky salsa

Cook the sausage and beef in a skillet over medium heat. Spoon into slow cooker. Add the seasoning mix well. Stir in the water, beans, tomatoes and salsa. Cover and cook on high for 1 hour. Uncover and cook for another 30 minutes and keep stirring. Makes 12 servings.

Mike Glass

“Summer Squash”

2 lbs. summer or zucchini squash, sliced
1/4 c. chopped onion
1 c. condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrots
1, 8 oz. pkg. herb seasoned stuffing
1/2 c. butter of margarine, melted

Cook the squash and chopped onions in boiling salt water for 5 minutes. Drain. Combine the cream of chicken and sour cream. Add the carrots, then fold into the squash. Combine the herb seasoned stuffing and melted butter of margarine. Spread half of the stuffing mixture in the bottom of 12 by 7.5 by 2 inch baking dish. Top with the vegetable mixture. Then sprinkle the remaining stuffing on top. Bake at 350 for 25-30 minutes.

Arlene Grace (from 3rd KWIXland Cookbook edition)

“Chocolate Blonde Brownies”

Melt 2/3 c. of shortning in a pan, use butter (not Crisco). remove from heat. Add 2 c. brown sugar and cool slightly. Add 2 T. water, 2 eggs, 2 tsp. vanilla. Sift together 2 c. flour, 1 tsp baking powder, 1/4 tsp. soda, 1/4 tsp. salt. Mix everything together. Pour in a 9 by 13 pan. Sprinkle with chocolate chips (about 6 oz.) on top. Bake at 350 for 20-25 minutes.

Kathleen Barnes, Centralia

looking baking powder biscuits
“Baking Powder Biscuits”

3 c. flour
1 tsp salt
1 T baking powder
1 T. sugar
6 T butter
1 c. milk.
Mix dry ingredients. Cut in butter. Add milk. Place on floured counter and cut. Bake at 425 for 15-20 minutes.

Cooking tip: To slice meat into thin strips, as for stir-fry dishes, partially freeze it so it will slice more easily