The Lutheran Review

Bev's Recipes: Fudge Striped Salad

That is right you can have your salad and fudge too.  Enjoy!

Fudge Stripe Salad

            1 c. buttermilk
            3 oz. instant vanilla pudding (or butter pecan)
            1 large  16 oz. container cool whip
            2 cans mandarin oranges (drained)
            8-10 fudge striped cookies (broken into bite size pieces)

            Mix buttermilk and pudding mix.  Stir in cool whip.  Add
            mandarin oranges and cookie pieces.

            *Buttermilk can be substituted with 4 T. buttermilk mix
            and liquid from mandarin oranges plus enough water
            to make 1 cup.

            *My sister  made this recipe popular.  It is so delicious
            and easy and is also good served on angel food cake
            for a dessert.

Bev's Recipes: “Singing in the Kitchen” Homemade Clay

         
             Mix :
                1 c. flour
                1/2 c. canning salt
                1 tsp. alum
            Add:
                3/4 c. boiling water
                1 T. vegetable oil
            Separate and add desired food coloring.

            * I find it is as much fun to have the grandchildren
            help stir and prepare this recipe as it is to play with  play
            dough on a cool day.

Bev's Recipes: Swedish Kringle

This is one that will surely make you happy.

    Swedish Kringle
             Mix ingredients like you would for pie crust:
                1 c. flour
                1/2 c. butter
                1 T. water
            Put on slightly greased cookie sheet in 2 long strips
            each 3 inches wide.

            Heat water and butter to rolling boil:
                1 c. water
                1/2 c. butter
            Take from stove.  Add flour and stir until almost smooth:
                1 c. flour
            Stir in eggs (1 at a time):
                3 eggs
            Add flavoring and spread on first mixture:
                1 T. almond flavoring.
            Bake 50 minutes at 325 degrees.

            Frosting:
                1 T. butter
                1 c. powdered sugar
                1/2 tsp. almond flavoring
                1 T. cream

            * If you like almond flavor you will love this.

Bev's Recipes: Hamburger Stroganoff

       Hamburger Stroganoff
            2 # hamburger (brown and salt/pepper to taste)
            1 pkg. dry onion soup
            2 cans cream of chicken soup
            1 c. sour cream
            4 c. dry  egg noodles  (cook according to directions)

            Brown hamburger.  Add dry onion soup first to flavor
            hamburger.  Gently add soups and sour cream and then
            add noodles.  Bake 1 hour.

            NOTE:  Often I bring a large hotdish for fellowship after
            funerals at our Church.  One time our Pastor, not knowing
            who had cooked the hotdish , commented on how good
            it was.   I suddenly was inspired  to make this recipe more
            often.

Bev's Recipes: Homemade Chai Tea

Homemade Chai Tea
            1 c. nonfat dry milk powder
            1 c. powdered non-dairy creamer
            1 c. french vanilla flavored powdered non-dairy creamer
            2 1/2 c. white sugar
            1 1/2 c. unsweetened instant tea
            2 tsp. ground ginger
            2 tsp. ground cinnamon
            1 tsp. ground cloves
            1 tsp. ground cardamom

            In a large bowl combine first 5 ingredients.  Stir in 4
            spices.  In a blender or food processor, blend 1 cup
            at a time until mixture is the consistency of fine powder.

            TO SERVE:  Stir 2 heaping tablespoons of Chai Tea
            mixture into a mug of hot water.

            * My daughter put 3/4 cup chai tea mixture in a snack
             bag (enough for 4 servings).  She then  created
            a neat label for the bag and sold them for $2.00 at the
            Church Chicken Dinner/Bazaar.  They were a HIT and
            after tasting the tea they were asking for more.

Bev's Recipes: Ham Balls

Ham Balls

            2 lb. ground ham            Sauce:
            1 lb. ground pork            1 c. vinegar
            2 c. milk                    1 c. water
            4 eggs                       1 1/2 c. brown sugar
            4 c.  cracker crumbs              1 tsp. dry  mustard
            4 T. brown sugar

            Mix  ingredients in first column.  Roll in balls.  Roll  balls in flour.
            Place in glass pan.
            Mix  items in second column.  Heat sauce and pour over balls.
            Turn halfway  through baking.
            Bake 1 hour.

            *  When you want to enjoy your  family  during Christmas
            celebrations, this recipe can easily be prepared ahead
            of time and is always wonderful.

Wendy's Fajita Appetizers

            Mix:   2 - 8 oz. pkg. garden cream cheese
                garlic salt
                2 sticks green onion (chopped)
                shredded carrots
                ham (chopped)

            Spread generously on fahitas.  Roll tightly.  Discard ends.

            *These appetizers are so tasty and attractive.

NEW FEATURE: Bev's Recipes

My Aunt Bev is the best.  Growing up in Wisconsin, my brothers and I loved to visit "The Farm" where my grandparents and extended family lived.  It was a dairy farm back then, but most recently they have transitioned to beef cattle.  Aunt Bev knows how to cook and I am happy to share some of her tried and true recipes she has passed along.  This is the first time I am seeing many of these recipes written out for use and can't wait to start cooking myself.  Enjoy!

  Pumpkin Bars
            Sift dry ingredients together:
                2 c. flour
                2 tsp. baking powder
                1 tsp. soda
                1/2 tsp. salt
                2 tsp. cinnamon
            Combine:
                1 c. oil
                4 eggs
                2 c. pumpkin
                2 c. sugar
            Add to dry ingredients.  Beat until blended.
            Bake in a greased & floured large cookie sheet
            pan for 25 minutes at 350 degrees.
            When cool frost with  cream cheese frosting.

            *Grandchildren love to put sprinkles on top.