cookin’ with the comets 2009-2010 a collection of recipes submitted

8/14/2019 Cookin With the Comets 2009-2010 a Collection of Recipes Submitted

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Cookin With the Comets

2009-2010

A collection of recipes submitted by

students, staff and PTO members or theAlbany Elementary Schoo

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Albany PTO Mission Statement

The purpose of the Albany Parent TeacherOrganization is to promote a strong partnership

between school, parents and the community thatdirectly and positively affects the success of all

childrens learning. We are committed to fosteringstudent success by encouraging parents to be

active in their childs educational experiences athome and at school, and by working to maintaineffective communication between school, family,

and community.

2009-2010 PTO Board Members

Katie Letcher PresidentKari Hoesly Vice PresidentKim Overland Secretary

Christie Fry - Treasurer

Class photos are courtesy of:

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I want to thank you for purchasing this amazingcollection of recipes. All of the profits from thesale of this cookbook will go towards helping the

PTO carry out our mission statement.

The main objective of the PTO is to encouragefamilies to spend time together and what a betterway than spending time together in the kitchen!

We foster our mission statement with hosting

monthly family nights. We are also very proud tosupport various Albany Schools programs includingPOPS (Power of Positive Students) and Safe Night(a drug-free event for families). The PTO is alsoproud to bring special assemblies to the schoolthroughout the year for all of Albany Schools andthe community to enjoy.

This book is the result of a great deal of hard workfrom dedicated parents, staff and PTO members. Iwould like to personally thank everyone who hashelped to make this cookbook and without yourcommitment it would not have been possible

We hope that you enjoy this cookbook and are ableto create lasting memories with it!

Katie Letcher PTO President

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Recipe for a Happy Household

1 Cup of Faith and Trust2 Tablespoons of Encouragement

2 Cups of UnderstandingPlenty of Good Health

A Dash of Consideration

Mix all together and sweeten with a generoussprinkle of Love. Serves all who show up at dinnertime!

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Table of Contents

AppetizersSoups and Salads

Breads and RollsVegetables & Side DishesMain DishesDessertsCrock pot and Microwave

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Appetizers4K Classes

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Taco Salad DipTrevor Kerns

6 oz. can black olives 24 oz. sour cream2 medium tomatoes head of lettuce1 pkg. taco seasoning6 oz. mild Taco Sauce16 oz. finely shredded cheddar cheeseMix sour cream and taco seasoning together,

spread in cake pan. Chop lettuce and spread overmixture. Pour taco sauce over lettuce. Dicetomatoes and sprinkle over sauce. Sprinklecheese over the top and then spread sliced olivesfor the final topping. Chill in fridge and serve with

Tostitos or Doritos.

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Beef and Cheese Hot Dip

Trevor Kerns14 oz. can of nacho cheese8 oz. jar of salsa

1 medium onion, chopped fine 1 lb. groundbeef8 slices Velveeta cheeseBrown the ground beef with onions. Drain. Mix allingredients in slow cooker. Cover, cook on low for4 hours, stirring occasionally. Serve with nacho

chips.

Peanut Butter Apple SurpriseRaj Flannery

apples peanut butterother toppings: sprinkles, chocolate chips,

chopped peanutsCut apples into wedges, removing seeds. Spreadpeanut butter on each wedge and top with yourfavorite topping.

Baby ReubenLincoln Walker

12 oz. Swiss cheese8 oz. mayonnaise12 oz. sauerkraut, drained

3 pkgs. corned beefCocktail rye BreadPreheat oven to 350. Chop corned beef, gratecheese and mix together with sauerkraut andmayonnaise. Bake in a 9x13 inch pan until cheesemelts. Place on cocktail rye bread.

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Super NachosLincoln Walker

1 medium onion, chopped1 lb. ground beef2 c. shredded cheddar cheese1 lg. can refried beans1 can chopped green chilies c. taco sauce1 c. olives, chopped

1 c. sour creamSalt and pepper to taste 1 bag tacochipsBrown ground beef and onions with salt andpepper to taste. Spread beans in a 9 x 13 inchpan. Top with ground beef and sprinkle with

chilies. Cover with cheese and drizzle with tacosauce. Bake uncovered at 400 for 20 to 25minutes. Top with olives and sour cream and enjoywith taco chips.Caramel Apple Dip

Raj Flannery

1 pkg. cream cheese, softened 1 c. brownsugar1 tsp. vanillaMix all ingredients together. Serve with apples.

Pepperoni BitesElizabeth Halverson

1 tube refrigerated biscuit dough20 slices of pepperoni c. mozzarella cheese Italian seasoninggarlic salt

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pizza saucePreheat oven to 375. Separate biscuit dough andflatten each to 4 inches round. Place 2 slices ofpepperoni on each round. Put a pinch of cheese

on top. Sprinkle with Italian seasoning and garlicsalt. Fold the biscuit round in half and pinch edgestogether with the tines of a fork. Move to asprayed cookie sheet and bake for 10 to 12minutes until browned. Serve with pizza sauce asa dip.

BruschettaElizabeth Halverson

1 garlic clove, peeled and halved1 T. fresh basil, minced c. red onion, chopped tsp. pepper2 T. olive oil4 oz. mozzarella, diced tsp. salt14 fresh basil leaves

14 slices French bread (3/4 inch thick)4 medium tomatoes, seeded and dicedRub cut side of garlic over one side of each slice ofbread. Place bread garlic side down on anungreased baking sheet. Bake at 350 for 5minutes on each side or until lightly browned. In a

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bowl combine tomatoes, onion, oil, basil, salt,pepper and mozzarella; spoon about 2 tablespoonsonto each piece of toast. Top each with a basilleaf.

Triscuit Treat

Hailey Gabrielse c. mayonnaise c. parmesan cheese c. onion, chopped1 box TriscuitsMix all ingredients but crackers together. Spread

mixture evenly on cracker. Broil until light brown.Serve warm.

Snack MixSkye McDermott

3 c. pretzels2 c. peanuts1 c. Kix cereal1 c. raisins1 pkg. M&MsCombine all ingredients and enjoy!

Ham or Turkey Roll Ups

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Skye McDermott8 oz. cream cheese, softened1 pkg. ham or turkey Lunch meat1 jar baby dill pickles

Spread softened cream cheese on 1 piece of lunchmeat. Add one pickle. Roll into a long cylinder.Cut in half anserve cold.

Taffy Apply Salad

RyleeMcKittrick2 lb. apples, chopped20 oz. crushed pineapple with juice8 oz. Cool Whip free10 oz. pkg. fat free instant butterscotch pudding

Mix pudding powder with pineapple. Fold in CoolWhip. Mix together with apples. Refrigerate untilready to serve.

Black Forest Cherry PinwheelsDerek James Nickols

1 bunch green onions, chopped2 (8 oz.) cream cheese1 pkg. dried bing cherries1 package 8 tortillas

1 package black forest hamfresh mint (optional)Soften cream cheese. Chop green onions anddried cherries. Mix cream cheese, green onionsand cherries together. Spread mixture onto atortilla. Then place a piece of black forest ham on

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top of mixture. Roll tight. Cut into inch thincircles. Place mint sprig on top if desired. Wrapremaining rolls in plastic wrap and chill untilneeded.

Sausage DipJoe Ischi

2 (8 oz.) cream cheese,softened1 lb. ground pork sausage, cooked and drained1 can Ro-Tel tomatoes cilantro lime flavor

Combine all ingredients in a crock pot and heatuntil cheese is melted and the ingredients are wellcombined. Serve with Frito Scoops.

Cream Cheese Ball

Derek James Nickols

8 oz. cream cheese, softened1 bunch green onions, chopped1 small can crushed pineapple, drained1 package chopped walnuts

In a large bowl combine softened cream cheese,drained pineapple and chopped green onions. Rollinto a ball. Put walnuts into separate bowl. Rollcheese ball in walnuts. Pat walnuts into ball ifneeded and roll again until well coated. Chill untilready to serve. Place on platter and serve withcrackers.

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Bean Dip

Alexander Richter

2 T. oil c. sugar c. apple cider vinegar c. onion, chopped8 oz. can schopeg corn, drained Cilantro

c. green pepper, choppedTostito Scoops16 oz. can pinto beans, rinsed and drained16 oz. can black eyed peas, rinsed and drainedBoil sugar, oil and vinegar. Mix beans, peas, corn,onion and green pepper. Stir in vinegar mix.

Garnish with cilantro. Serve with Tostitos Scoops.Water Chestnuts Wrapped in Bacon

Alexander Richter8 oz. can water chestnuts lb. of bacontoothpicks

Line broiler pan with tin foil. Cut bacon into 2 to 3inch pieces. Wrap bacon around water chestnutand skewer with toothpick. Place on broiler trayand broil for 3 minutes. Turn over and broil foranother 3 minutes. Drain on paper towel beforeserving.

Shrimp Stuffed MushroomsOmega Abaunza

c. grated Romano cheese tsp. Worchester sauce20 lg. white mushrooms, stems removed

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4 oz. can small shrimp, rinsed, drained and brokenup1 pinch garlic powder to taste c. chive and onion flavored cream cheese1 dash hot sauce

Lightly grease 9 x 13 baking dish. Fill sauce panwith water and simmer the mushroom tops overmedium heat until softened. Let cool. Combine allother ingredients and blend well. Spoon about 2teaspoons of shrimp mixture into mushroom capsand place stuffing side up in baking dish. Sprinkle

with cheese. Refrigerate for at least 3 hours.Preheat oven to 400. Uncover mushrooms andbake for 15 minutes until cheese is melted andbubbly. Serve.

a

Fruit Salsa and Cinnamon ChipsOmega Abaunza

2 kiwis, peeled and diced 8 oz.raspberries

2 T. white sugar 1 T. brown sugar2 c. cinnamon sugar10 flour tortillas, 10 inch3 T. any flavor fruit preservebutter flavor cooking spray2 Golden Delicious apples, peeled, cored and diced1 lb. strawberries, cleaned and sliced

Preheat oven to 350. In a large bowl mix fruit,sugars and preserves. Chill at least 15 minutes.Coat each side of flour tortilla with cooking spray.Cut into wedges and arrange in a single layer onbaking sheet. Sprinkle with cinnamon sugar and

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spray again with cooking spray. Bake for 8 to 10minutes. Cool and serve with chilled fruit.

Deviled Eggs

Peyton Adams1 dozen eggs c. mayonnaise c. Wishbone Italian Dressing paprika

Boil one dozen eggs. Cool under cold water. Peeleggs and rinse. Cut eggs in half and remove yolk.

Place yolk in separate bowl and mash with fork.Add mayo and Italian dressing. Mix well. Take atablespoon of mixture and fill eggs. Cover andrefrigerate for one hour then enjoy.

Big Game Cheese Dip

Zach Reynolds1 jar salsa1 can Hormel Chili (no beans)1 lb. hamburger, browned and drained1 lg. package Velveeta Cheese, cut into cubes

Tortilla Chips

In a Crockpot combine browned hamburger, chili,salsa and Velveeta cubes. Turn crock pot on highuntil cheese is well melted. After cheese is meltedturn on low. Use as a dip or pour over chips. Addgarnishes like black olives and sour cream.

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Tortilla Roll Ups Zach Reynols8 oz. cream cheese, softened

8 flour tortillas1 c. shredded cheddar cheese16 oz. sour cream1 pkg. lunch meat, diced1 envelope dry Ranch style dressingCombine cream cheese, sour cream, lunch meat,

cheddar cheese and dry dressing and mix well.Spread mixture on tortillas. Roll up and wrap inplastic wrap. Cut into small slices.

Lettuce Wraps Isaah Rosenbalm

8 oz. cream cheese, softened

leaf lettuce, cleanedlunch meat toothpicksoptional: mushrooms, onions, green peppersSpread 2 tablespoons cream cheese on lettuce.Add 1 slice of any variety lunch meat. Add anyother toppings you like. Roll up and skewer with a

toothpick.

Alphabet Bread SticksNatalie Cashman

2 T. butter or margarine, softened

c. hot water c. fresh parmesan cheese, grated1 clove of garlic6.5 oz. package pizza crust mix8 oz. can pizza sauce tsp. dried oregano leaves flour

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Preheat oven to 425. In a 2 qt. bowl stir gratedcheese, pizza crust mix and oregano. Add hotwater and stir until moistened. Continue to stirvigorously for about 25 strokes. Cover bowl andlet stand for 5 minutes in a warm place. Sprinkle a

small amount of flour on cutting board. Knead thedough about 10 to 12 times. Divide dough into 8equal parts using a pizza cutter. Use hands to rolleach piece into a 10 inch rope. Shape ropes intoletters on a 12 x 15 baking stone. Using a garlicpress, press garlic over softened butter. Spreadbutter mixture over letters. Bake 10 to 12 minutes

or until golden brown. Pour pizza sauce into abowl, cover and microwave on high 1 minutes oruntil warm. Serve breadsticks with pizza sauce fordipping.

Cheese Dip

Ethan Koss

1 tub Merkts Cheddar Cheese2 T. mayo8 oz. cream cheese tsp. garlic powder

Mix all ingredients together until creamy and chill.

Pizza by the Scoop Ethan Koss

2 (8 oz.) cream cheese, softened

2 oz. chili sauce6 oz. Canadian bacon, chopped c. shredded mozzarella cheese c. shredded cheddar cheesecorn chips

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Spread cream cheese on an ungreased 12 inchpizza pan. Spread on chili sauce. Sprinkle withthe Canadian bacon and cheeses. Serve withchips.

Cranberry Cheese SpreadRachael Abaunza

8 oz. cream cheese, softened c. sour cream

tsp. ground cinnamon 1 T. Honey c. toasted slivered almonds16 oz. can whole berry cranberry sauceassorted crackers

Mix cream cheese, sour cream, honey andcinnamon until smooth. Spread onto a serving

dish or plate. Stir cranberry sauce untilspreadable. Spread over cream cheese mixture.Sprinkle with almonds. Cover and refrigerate 2 to3 hours. Serve with crackers.

Cheddar Cheese Puffs

Rachael Abaunza c. shredded cheddar cheese c. flour tsp. ground mustard c. butter or margarine, softenedPreheat oven to 400. In a bowl combine all

ingredients and mix well. Roll into 1 inch balls.Place at least 1 inch apart on an ungreased cookiesheet. Bake for 12 to 15 minutes until goldenbrown. Serve warm.

Ranch PretzelsLia Fry

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1 lg. bag of small pretzel twists or sticks2 pkg. dry ranch mix1 bottle Orville Redenbacher Popping oilSimply mix oil and dressing together. Put pretzels

in a zip lock bag and pour oil mixture over pretzels.Seal bag and shake to coat completely. Rotate bagabout once an hour or until oil is absorbed.

Oyster Crackers Lia Fry

2 bags oyster crackers1 tsp. dill weed1 tsp. garlic powder1 c. warm oil1 pkg. Hidden Valley ranch salad mix

Mix all ingredients, but oil. Shake in a paper bag,pour the oil over the crackers and shake well. Pouron a flat surface to cool.

Fresh Guacamole

Carter Ness

2 ripe avocados teaspoon coarse salt1 T. of fresh lime or lemon juice red onion, minced2 T. cilantro leaves, finely chopped tortilla chips

dash of freshly grated black pepper ripe tomato, seeds and pulp removed, chopped1-2 serrano chiles, stems and seeds removed,mincedCut avocados in half and remove seed. Scoop outavocado from the peel, put in a bowl and mash

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with a fork (leave some bits). Add the choppedonion, cilantro, lime or lemon, salt and pepper andmash some more. Chili peppers should be addedto the guacamole to your desired degree ofhotness. Be careful handling the peppers; use

some kitchen gloves when cutting. Cover withplastic wrap directly on the surface of theguacamole to prevent oxidation from the airreaching it. Refrigerate until ready. Just beforeserving, add the chopped tomato to theguacamole and mix.

Chick-Be-Quicks Carter Ness

French fried onions, crumbled1 T. flour

seasoning salt1 egg, beaten1 package of croissant rolls dough1 chicken breast, cooked and cut into 16 piecesMix French fried onions, seasoning salt and flour ina bowl. Dip chicken pieces in egg and then coat

with dry breading mixture. Cut each croissant rolltriangle in half, and roll a coated chicken piece upinside each one. Place them on a pan. Brush eachroll up with egg, and sprinkle with sesame seeds.Bake at the specified croissant roll packagetemperature until golden brown.

Harvest Moon DipMary Joanis Speech-LanguagePathologist8 oz. cream cheese, softened4 oz. deviled ham containermilk

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Simply soften cream cheese, and add to the ham.Add maybe a tablespoon of milk and stir to make afine consistency, depending on liking. Serve withchips or crackers.

Sweet Cheese BallMaggie Bailey

2 pkgs. cream cheese, softened1 pkg. vanilla instant pudding1 c. powdered sugar1 can of crushed pineapple, drained1 c. pecans, finely crushed

package mini chocolate chipsgraham cracker sticks.In a medium bowl mix together the first fouringredients. Freeze overnight. After removing fromfreezer, mold mixture into a ball. Mix the pecansand chocolate chips together. Roll ball in pecan

mixture. Serve cheese ball with graham crackersticks.1-2-3 Balls

Sami Patchen1 lb. sausage, cooked2 c. shredded cheddar cheese

3 c. Bisquick

Preheat oven to 425. Mix all ingredients togetherin a large bowl. Form golf ball sized balls andplace in a baking dish. Bake for 10 to 15 minutes.

Artichoke Spinach DipStephanie Steinfeldt

1 c. grated Parmesan cheese c. mayonnaise1 c. shredded Swiss cheese3 green onions, sliced

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1 round loaf of rye or pumpernickel bread3 jars artichoke hearts, drained and chopped4 oz. can chopped green chilies, drained10 oz. frozen chopped spinach, thawed anddrained

In a large bowl combine all ingredients but thebread and mix well. Cut a thing slice off the top ofthe bread. Hollow out loaf leaving inch shell.Cut removed bread into cubes and place on anungreased baking sheet. Broil 6 inches from heatfor 2 to 3 minutes until golden brown. Place the

bread shell on an ungreased baking sheet. Spoonsdip mixture into bread shell. Bake uncovered at350 for 20 to 25 minutes or until heated through.Serve as a dip with bread cubes.

Stuffed Mushrooms Kyle Cooke

1 lb. 12 oz cap mushrooms 1.25 oz butter3 oz minced pork 1 T. tomato paste

2 T. dry breadcrumbs1 small onion, finely chopped2 oz. chorizo sausage, finely chopped1 T. fresh flat leaf parsley, chopped

Preheat the oven to 425. Remove the stalks fromthe mushrooms, and then finely chop the stalks.

Set aside. Melt the butter in a frying pan over lowheat, add the onion and cook stirring occasionallyfor 5 minutes or until soft. Increase the heat tohigh, add the pork mince, and cook for 1 minute,stirring constantly and breaking up any lumps.Add the mushroom stalks and chorizo and continuecooking for 1 minute or until the mixture is dry and

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browned. Add the tomato paste and cup water.Bring to boil, and then reduce the heat to low andsimmer for 5 minutes or until thick. Stir in thebread crumbs, then transfer to a bowl and cool.Lightly grease a baking tray. Spoon about 1

teaspoon of the cooled meat into the mushroomcaps, smoothing the top with a flat bladed knife sothat the filling is slightly domed. Place on the trayand bake in the top half of the oven for 10minutes. Sprinkle with the parsley and serve hot.Kids Favorite Fruit Dip

Connie Gregerson KindergartenTeache

8 oz. cream cheese1 pint container marshmallow cream

Mix softened cream cheese with the marshmallow

cream. Dip fruit! Strawberries, apples, and grapesare great with this dip!

Easy Fruit PizzaConnie Gregerson - Kindergarten

Teacher

fruit of your choiceKids Favorite Fruit Dip (recipe above)1 tube refrigerator sugar cookie dough

Roll out the sugar cookie dough on a pizza stone orpan sprayed with non stick spray. Bake 10 to 15

minutes at 350. When cool, spread with the fruitdip. Cut up fruits and place them on the pizza.Blueberries, sliced strawberries, kiwi, raspberries,and pineapple tidbits are a nice colorfulcombination!

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Cheese StrawsPeyton Pendergrass

c. butter, softened 1 c. flour tsp. salt

8 oz. pkg. shredded cheddar cheesePreheat oven to 450. In a mixing bowl combinethe cheese and butter. Blend in the flour and salt.Form the mixture into 6 balls. Roll the balls intoslender snakes. Cut each snake into 4 straws.Bake the straws for 8 minutes or until golden

brown.

Mini CheesecakesPeyton Pendergrass

2 (8oz.) pkgs. Cream cheese c. white sugar12 oz. pkg. vanilla wafers 2 eggs

21 oz. can cherry pie filling1 tsp. vanilla extractPreheat oven to 350 . Line miniature muffin tins(tassie pans) with miniature paper liners. Crushthe vanilla wafers and place tablespoon of thecrushed wafers into the muffin tin. Cream

together the cream cheese, sugar, eggs andvanilla. Fill muffin tin. Bake for 15 minutes. Cooland then top with a teaspoonful of cherry pie filling(or any other pie filling).

Pesto Cheese Tarts

Stephanie Steinfeldt c. tomatoes, chopped c.mayonnaise c. shredded mozzarella cheese2 tsp. prepared pesto3 T. shredded parmesan cheese tsp. pepper2.1 oz. pkg. frozen mini phyllo tart shells

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This is a bright, colorful and healthy salsa, sidesalad or topping for chicken and fish. Enjoy!

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Soups and SaladsKindergarten Classes

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Front Row: Drake Robinson, Brett Marean, AlexScleim,Logan Wescott, Chad Karolczak, Jacob LetcherMiddle Row: Jillian Lent, Danika Lingren, BriannaDahl, Payton Wachholz, Lily Jones, Alyssa Stodola,

Front Row: Andy Gertsch, Ben Grosz, Gena Cearns,

Kaiya Zurfluh, Analee Blumer, Mason McLoud, RyleeMckittrick, Chase Johnson.Back Row: Sami Patchen, Tyler Anderson, Salynne


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Aunt Lindas Taco SaladJacob Letcher

1lb. lean ground beef1 red onion, chopped1 pkg. taco seasoning mix1 head lettuce, shredded1 bunch green onions, chopped1 large tomato, chopped15 oz. can pinto beans, drained

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15 oz. can kidney beans, drained1 avocado, peeled, pitted, and cubed8 oz. shredded Cheddar cheesecorn chips or Doritos, broken up16 oz. bottle Catalina salad dressing

Prepare the ground beef as directed by tacoseasoning package and set aside. In a large bowl,combine the beef mixture, lettuce, red onion,green onion, pinto beans, kidney beans, tomatoes,avocado and cheese. Mix well. Before serving,add the chips and enough dressing to coat. Mix

well and serve immediately.

Broccoli and Cauliflower SaladSalynne Pendergrass

2 c. of broccoli and cauliflower Dressingbacon 1 c. mayo

cheddar cheese, cubed c. sugar2 T. red wine vinegar

Mix mayo, sugar and red wine vinegar. Addbroccoli, cauliflower, bacon and cheddar cheese.Refrigerate until ready at serve.

Orange Cream Fruit Salad

Kaleigh Dallman1 med. apple, chopped1 c. milk

2 med. firm bananas, sliced16 oz. can peach slices, drained20 oz. can pineapple tidbits, drained11 oz. can mandarin oranges, drained1 pkg. (3.4 oz) instant vanilla pudding mix c. frozen orange juice concentrate c. sour cream OR 1 sm. container yogurt

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In a large salad bowl, combine fruits; set aside. Ina small mixing bowl, beat pudding mix, milk andorange juice concentrate for 2 minutes. Add sourcream OR yogurt; mix well. Spoon over fruit; toss

to coat. Cover and refrigerate for 2 hours.

Tuna Salad Danika

Lindgren8 oz. uncooked shell pasta Dressing:

2 cans of tuna, drained 12 oz. of Henris1 can of peas, drained Tastee dressing1 medium onion, chopped c. mayo3 stalks of celery, chopped tsp whitesugar

tsp white vinegar3 T milk

Cook pasta according to package directions. Drainand rinse with cool water. Meanwhile, chop onionand celery. Add pasta, tuna and peas to thechopped veggies. Pour dressing over the top andmix well. Chill before serving

Baked Potato SaladBrianna Dahl

6 medium baking potatoes - washed, pricked/rubwith vegetable/olive oilBacon1 c. Hellmans mayo

1 c. sour cream c. celery, chopped c. red onion, chopped1 c. shredded cheddar cheeseground black pepper and salt to tasteBake potatoes for 50 to 60 minutes; let cool and

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romaine or spinach, chopped turkey, and thawedvegetables. Set aside. For dressing: in a screw-top jar, combine salad oil, vinegar, soy sauce,sugar and ginger. Cover and shake well. Pourdressing over salad mixture and toss lightly to

coat. Add chow main noodles. Toss again lightly.Serves 6Caesar Salad

Tyler Anderson

anchovies (3-5) or paste romaine

lettuce1 garlic clove parmesancheese1 T. poupon mustard croutons c. red wine vinegar lemon juicechicken breast, cooked c. olive oil

1 egg, coddledMix anchovies, garlic, mustard, olive oil, vinegar,lemon juice and egg in cuisinart or blender. Washand dry lettuce, pour blended dressing overlettuce. Add parmesan cheese, croutons andchicken breast to salad.

Chili Beef Salad Alyssa

Stodola8 pitted ripe olives, sliced1 lb ground beef or bulk pork sausage of an 8 oz. carton sour cream

1 medium onion, chopped ( c.)7 oz. can tomatoes, cut upsnipped cilantro or parsley 1 T. chilipowder c. catsup 4 c. shredded lettuce

Tortilla chips (optional)1 c. shredded cheddar cheese (4 oz)

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In a large skillet cook beef or sausage and oniontill meat is brown. Drain fat from skillet. Stir inundrained tomatoes, catsup and chili powder.Bring to boiling. Reduce heat and simmer,

uncovered, for 8 to 10 minutes or till desiredconsistency. Arrange lettuce on each of 4 plates.Spoon meat mixture over lettuce. Sprinkle eachwith cheese and olives. Top with sour cream andcilantro or parsley. Serve with tortilla chips, ifdesired. Makes 4 servings.

7 Layer SaladKaiya

Zurfluh

1 head lettuce, cut up 1 onion,chopped

c. celery, chopped 2 T. sugar1 c. Miracle Whip salad dressing 1 box of frozenpeas4 oz. cheddar cheese, grated8 slices bacon, fried and crumbledIn a 9x13 pan layer ingredients in given order.

Cover with tin foil and refrigerate overnight.

Lemon Poppy Seed Chicken Pasta Salad Kim Overland

PTO Secretary

1 (16 ounce) package penne pasta1 c. chicken , cooked and cubed2 stalks celery, chopped1 c. dried cranberries4 green onions, chopped1 c. creamy poppy seed salad dressing2 tsp. lemon juice

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a handful of shredded cheesegreen and/or red pepper, chopped

Place browned and cooled hamburger in thebottom of a large bowl. Sprinkle taco seasoning on

hamburger. Layer the veggies on top of thehamburger. Crush the Doritos and put on top theveggies. Sprinkle a layer of shredded cheese ontop of the Doritos. Refrigerate until ready to serve.

Just before serving mix together the taco sauceand mayo and pour on top of the salad. Mix it allup and serve immediately.

Snicker Salad

Danika Lindgr4 oz. cream cheese 1 tsp. vanilla c. crushed pineapple 16 oz. cool

whip c. brown sugar6 Snickers candy bars4 Granny Smith applesMix cream cheese, brown sugar and vanilla. Foldin cool whip. Drain pineapple well and add to

mixture. Chop six snickers and add to mixture.Peel, chop/slice apple and mix with salad. Servecold

Orange Jello Tapioca Salad

PaytonWachholz

3 oz. pkg. Orange jello3 c. boiling water1 tub cool whip2 to 3 oz. pkg. Vanilla tapioca pudding mix

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15 oz. can mandarin oranges, drained and cut up

Mix jello and tapioca together in pan. Pour intoboiling water and stir. Boil until thick, around5 minutes. Let mixture cool completely.

When cool, add mandarin oranges andcool whip. Pour into bowl and refrigerateuntil time to serve.

Pistachio Salad

Logan Wescott

8 oz. Cool Whip3 oz. pkg. dry instant pistachio pudding1 - 2 c. miniature marshmallows15 oz. can of crushed pineapple with juice

Mix the instant pudding and pineapple. Addmarshmallows and carton of cool whip. Chillovernight and enjoy.

Lime Jell-O Salad Janet Schroeder PTOMember1 small pkg. lime Jell-O

c. water1 T. Knox gelatin1 c. sugar1 c. pineapple juice1 c. crushed pineapple1 regular carton small curd cottage cheese1 tsp. horseradish (optional)

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pint whipping creamHeat the water and pineapple juice to boiling.Dissolve gelatin in additional cup cold water. Mixliquids, gelatin mixture, Jell-O and sugar. Stir and

chill. Beat until stiff. Mix in fruit, cottage cheese,horseradish (optional) and whipped cream. Foldtogether and put in mold or bowl to chill.

Easy Fruit Salad

Andrew Gertsch

8 oz. can Dole pineapple chunks, undrained11 oz. can mandarin orange segments, drained8 oz. container sour cream1 c. mini marshmallows1 c. coconut flakes

Drain pineapple, reserving 1 tablespoon of juice.Mix pineapple, reserved juice and remainingingredients; toss lightly. Cover, refrigerate forseveral hours or until chilled.

Raspberry Pretzel SaladAiden Runkle

3 T. sugar8 oz. Cool Whip c. margarine, soften6 oz. box raspberry Jello2 c. crushed pretzels2 c. boiling water

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8oz. cream cheese1 pt. frozen raspberries1 c. sugarCream 3 T sugar and margarine. Add pretzels and

press into a 9 x 13 pan. Bake 10 minutes at 350.Cream the sugar and cream cheese. Add coolwhip. Spread over cooled pretzel crust.Refrigerate. Dissolve Jello in water. Add frozenraspberries and let it partially set (20 to 30minutes). Keep an eye on it. Pour over the creamcheese mixture and let Jello finish setting.

Grape Salad

Rylee McKittrick

8 oz. cream cheese 1 c. sour cream c. brown sugar 1 tsp. vanillagreen and/or red grapesMix cream cheese, sour cream, sugar and vanilla.Pour over grapes. Let chill in refrigerator beforeserving.

Potato SaladTyler Anderson

12 red potatoes8 eggsmayonnaise

mustardPepparBoil potatoes; cool, peel and cube. Boil eggs; cool,peel and chop. In a large bowl combine potatoes,eggs, mayonnaise, mustard and pepper. Coat well.

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Blueberry DelightBrett Marean

3 c. boiling water

8 oz. can crushed pineapple1 lg. box black cherry Jello1 lg. can blueberries, drainedCombine Jello, water, pineapple and blueberries.Let set in refrigerator until set.

Topping:

8oz. pkg. cream cheese c. sugar8oz. carton sour cream tsp. vanillaCream topping ingredients together and spread on

Jello. Top with c chopped pecans.

Grandma's Salad Dressing Janet Schroeder PTO

Member

2 c. mayonnaise or salad dressing1 c. sugar1 c. white vinegar1 can sweetened condensed milkMix together all ingredients. Pour over any type ofcooked and cooled pasta. Add in items such as

ham cubes, shredded cheese, diced onion or greenpepper, raw green peas, etc. Makes a great salad.

Taco Dip Alex

Schliem

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1 lb. hamburger 8 oz. cream cheese1 bunch green onions 1 tomato1 pkg. taco seasoning 8 oz. tacosaucediced olives, optional

1 bag of shredded lettuce2 to 3 c. shredded cheeseBrown hamburger, drain, and add taco seasoning.Mix cream cheese and taco sauce in mix masteruntil smooth. Spread into bottom of a 9 x 13 pan.Spread taco meat evenly over the top of the cream

cheese mixture. Cover this with shredded lettuce,then shredded cheese. Slice on bunch of greenonions ( inch pieces) and spread evenly overcheese. Dice tomato and spread evenly overcheese. Diced olives or other toppings can also beadded at this time. Refrigerate until time to serve.Serve with Tostitos.

Cheesy Potato Soup

Payton Wachholz c. chopped onion 1 c. sour cream4 T. butter 2 c. milk

1 c. water c. flour1 t. paprika crumbledbacon (opt.)1 t. salt4 medium potatoes, diced1 c. shredded cheddar cheese

Cook onion in butter until soft. Add potatoes, saltand water. Cook 15 minutes until potatoes aretender. While potatoes are cooking, combine flour,paprika and sour cream until smooth. Oncepotatoes are done, add milk. Heat until boiling,and reduce to medium heat. Cook for 5 minutes.Add in sour cream mixture and cheese. Once

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cheese is melted, soup is done. Add your favoritetoppings and enjoy.

Chicken Tortilla Soup

Ashley Gabrielse1 jar of chunky salsa 3 c. shreddedchicken (lightly salted)1 can of corn 5 to 7 c. of chicken broth

1-2 pkg. taco seasoning (depending on how spicyyou like it)1 can black beans optional, drained and rinsedHeat all ingredients on stove on medium to highuntil hot. Add tortilla chips and shredded cheeseon top of the individual bowls when serving.

Tomato Soup

David Laughlin

1 pt. homemade tomato juice3 to 4 shakes of salt1 c. milk dash of pepper

2 T. butter sugar to taste1 heaping T. cornstarchHeat tomato juice in 2 quart pan. In small pan,melt butter and add cornstarch. Stir till bubbly.Add milk and heat again till bubbling. Pour intotomato juice and stir often. Season with salt,

pepper and sugar. Soup is ready when curdlingdissipates. To make croutons, dice old buns andput on cookie sheet. Melt enough butter todampen crumbs. Sprinkle lightly with garlicpowder and parmesan cheese. Bake at 350 untilcrunchy. Serve soup hot and top with seasonedcroutons.

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Creamy Potato Soup

David Laughlin

5-6 medium potatoes 2 T. corn starch c. onion, finely chopped lb. baconsalt and pepper, to taste 2 c. milk c. mushrooms, chopped (opt.) 4 T. buttergrated cheese any kind you likePeel, cook and dice potatoes. Fry bacon till crispy,

break into bits. Saut onions and mushrooms tilltender, set aside. Melt butter and add corn starch,mix well and heat to a boil. Add milk, heat againto a boil, stirring often. When thickened addpotatoes, bacon, onion and mushrooms. If you likefull flavor, add bacon grease as well. Add salt andpepper, heat thoroughly. Serve with grated cheese

topping.

Campers StewAlex

Schliem1 lb. hamburger

15 oz. can whole kernel corn6-8 large potatoes2 (10.5 oz.) cans cream of mushroom soup

Crumble raw hamburger into a large piece of tinfoil or roasting pan. Wash and scrub potatoes, cutinto bite sized pieces and layer over hamburger.

Spread 2 cans of cream of mushroom soup overpotatoes (do not add water). Drain corn andspread over soup. Close tin foil and add additionalfoil wrap for strength. If done in pan, cover andcook at 350 for 1 hour. If done over campfire,place on grate about 12 to 20 over fire. Cook 1hour or until potatoes are soft. Stir and serve.

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Chicken Noodle Soup

Aiden Runkle

1 c. carrots, chopped 1 bay leaf c. finely chopped onion tsp. salt2 c. uncooked egg noodles tsp. pepper2 c. chicken, cooked and diced - c.chopped celery1 T. low sodium soy sauce 4 garlic cloves,minced

6 c. of fat free sodium free chicken broth

Saut the carrot, onion and garlic for 5 minutes.Add celery, salt, pepper. Saut for another 3minutes. Add broth, noodles, soy sauce and bayleaf. Bring to a boil. Reduce and simmer 5minutes. Add chicken and let simmer for 10

minutes. Discard bay leaf. Add more pepper, ifneeded, for taste.Veggie Cheese Soup

Mason McLoud

16 oz. cauliflower 16 oz. broccoli1 small onion, sliced 7 c. chickenbroth16 oz. light Velveeta cheese16 oz. frozen hash browns, shredded

Combine everything except cheese in large pot.

Cook on low for 30 minutes. Add cheese, stirringuntil melted. Makes 14, one cup servings.

Zuppa ToscanaRhonda Flannery PTO Member

1 lb. ground Italian sausage 10 c. water

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1 tsp. crushed red peppers 1 c. heavycream1 large white onion, diced 2 tsp. garlicpuree4 T. bacon pieces

5 cubes of chicken bouillon1 lb. sliced russet potatoes or about 3 largepotatoes of a bunch of kaleSaut Italian sausage and crushed red pepper in alarge pot. Drain excess fat; remove and refrigerate

sausage while you prepare other ingredients. Inthe same pan, saute bacon, onions and garlic forapproximately 15 minutes or until the onions aresoft. Mix together the chicken bouillon and water,then add it to the onions, bacon and garlic; cookuntil boiling. Add potatoes and cook until soft,about half an hour. Add heavy cream and cook

until thoroughly heated. Stir in the sausage. Addkale just before serving. Delicious!

Southwest Potato Corn Chowder

Andrew Gertsch

4 slices of bacon, chopped 3 c. milk10 oz can cream of chicken soup tsp. pepper1 lbs. potatoes, peeled, cubed1 small onion, chopped8 oz. pepper jack cheese, cubed2 medium celery stalks, sliced1 pkg. (10 oz) frozen corn, thawed

1 small bag baby carrots, choppedCook bacon in large saucepan until crisp, stirringfrequently. Remove bacon from pan, reserving 2tablespoons of the drippings in pan. Discardremaining drippings; drain bacon on paper towels.Add potatoes, onion, celery and carrots to

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saucepan. Cook and stir 2 minutes. Stir in soupand milk; bring to boil. Reduce heat to low;simmer 8 minutes, stirring occasionally. Addremaining ingredients; cook an additional 5minutes or until cheese is completely melted and

potatoes are tender, stirring occasionally.

Grandma Dorothys Chili SoupBrett

Marean2 lbs. ground beef 1 qt. tomato

juice5 stalks of celery, chopped c. brownsugar1 onion, chopped salt to taste1 can cream of onion soup 1 can of kidneybeanshandful or two of noodles

1 can tomato soupBrown the ground beef and drain. Add additionalingredients and simmer for 1 hour.

Italian Vegetable Soup

Benjamin Grosz

1 can great northern beans 1T. parsley4 c. chicken broth 1 tsp. salt2 small tomatoes, chopped tsp. basilleaves

2 medium carrots, sliced tsp. pepper1 stalk celery, sliced 1 bay leaf 1 medium onion, chopped 4 oz. greenbeans1 clove garlic, crushed parmesancheese c. uncooked macaroni

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Combine beans, chicken broth, tomatoes, carrots,celery, onion, garlic and spices. Heat to boiling,reduce heat; cover and simmer 15 minutes. Addgreen beans and macaroni, cover and simmer until

macaroni is tender. Serve with cheese.

Chili Con CarneMary Joanis -Speech and Language

Pathologist

1 lb. lean ground beef 1 large onionsliced1 green pepper, chopped 1 clove garlic,minced8 oz. can tomato sauce 1 bay leaf 3 whole garlic cloves 1 tsp. salt1 T. chili powder 2 one lb. cans

red kidney beans (4 c.)Brown ground beef in 1 tsp. oil and drain. Coverand simmer 1 1/2 hours or put in crock pot (checktime with your cooker). You can add a roundedtsp. baking chocolate and a tsp. sugar and 2 tsp.instant beef broth crystals ad lib.

Broccoli-Cheese Noodle Soup

Emileigh Dallman c. butter c. milk1 T. flour 6 oz. Velveeta, cubed1 c. water c. sour cream

tsp. pepper1 pkg. (10oz) frozen chopped broccoli2 oz. angel hair pasta, broken into small pieces

Cook both the broccoli and pasta according topackage directions; drain. In a large saucepan,melt butter; stir in flour until smooth. Gradually

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stir in the water, milk and pepper until blended.Bring to a boil; cook and stir for 2 minutes or untilthickened.Reduce heat; stir in cheese until melted. Stir inthe broccoli, pasta and sour cream; heat through

(do not boil). Yield: 4-5 servings.

RUEBEN SOUP

Tracy Stefanik PTO Member4 cans chicken broth

4 c. cabbage, shredded1 lb. smoked sausage cut in small chunks2 c. uncooked egg noodles tsp. garlic powder c. chopped onion1 c Swiss cheese

Combine first 6 ingredients. Bring to a boil. LetSimmer 15 minutes. Garnish with cheese.

French Onion SoupCole

Cooke1 lb. onions, sliced thin 3 T. vegetable oil2 (14 ounce) cans beef broth1 tsp. Worcestershire sauce1 pinch ground black pepper6 slices French bread, toasted c. shredded Swiss cheese

Cook and stir onions in vegetable oil in a coveredlarge saucepan over medium heat for 20 minutes.Stir in the beef broth, Worcestershire sauce andblack pepper; heat to a boil. Remove from heat.Place bread on a baking sheet; sprinkle bread withcheese. Broil 4 to 5 inches from heat for about 1

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minute or until cheese is melted and golden. Ladlesoup into bowls and top with bread.

Cream Cheese Chicken Soup

Tracy Stefanik PTO Member1 small onion, diced c. floursalt and pepper to taste 1 T. butter1 tsp. parsley flakes 1 c. milk3 medium carrots, sliced 3 c. chickenbroth8 oz. cream cheese, cubed

2 medium potatoes, peeled and cubed

Saut onions in butter. Add broth, carrots andpotatoes. Bring to boil and reduce heat. Cover andsimmer 15 minutes or until veggies are tender.Add chicken, parsley, salt and pepper. Heatthrough. Combine flour and milk until smooth in a

separate bowl with whisk, add this to thevegetable mixture. Bring to boil, cook and stir for 2minutes or until thickened. Reduce heat and mix incream cheese. Cook until cheese is melted.

Grandma Olson's Golden Cream of PotatoSoup

DawnOliver PTO Member

6 c. potatoes, cubed and peeled2 c. water

1 c. celery, diced1c. carrots, sliced c. onion, chopped2 tsp. parsley flakes4 chicken bouillon cubes1 tsp. salt

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tsp. pepper3 c. milk c. flour1 c. cheddar cheese

Combine first 9 ingredients in a dutch oven. Bringto boil, cover, reduce heat and simmer 7-10minutes or until veggies are tender. Gradually stir c. milk into flour, making a paste. Stir intosoup. Add remaining 2 c. milk and cheese.Cook over medium heat until thickened.

Breads and Rolls1st Grade Classes

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Back Row: Kloie Huffman-Heins, Morgan Runaas, JaredBrewer, Cecilia Larson, Jada Flannery, Andora Cearns,Mrs. Cashman, Amelia Richardson. Middle row: HaileySeavert, Cain Corning, Gunior Timmens, Isaiah Roush,Isaiah Jester, Isaiah Hermanson, Harvey Bailey.


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Front Row: Cortney Moore, Cassidee Siegenthaler, LilyLarson, Owen Baertschi, Jaayd Roquemore Middle Row:Lily Brewer, Megan Peters, Dylan Caldwell, Kaitlyn Dunphy,Ashley Letcher Back Row: Ms. Kopp, Griffin Ness, EmmaSchwartz, Clay Hulbert, Rob Schroeder, Elizabeth Graves


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Zucchini Bread

Clay Hulbert3 eggs, beaten fluffy 3 c. flour2 c. grated zucchini 1 tsp bakingpowder3 tsp. vanilla 2 c. sugar1 T. cinnamon

Mix together. Put in a greased bread pan. Bake at350 for 30 minutes.

Quick Crescent Caramel Pecan Rolls

Elizabeth Graves5 T. margarine or butter2 (8 oz.) cans refrigerated crescent rolls c. water c. chopped pecans c. firmly packed brown sugar3 T. butter or margarine, softened

c. sugar2 tsp. cinnamonPreheat oven to 375. In an ungreased 13 x 9 pan,melt 5 tablespoons butter in the oven. Stir inbrown sugar, water, and pecans. Separate eachcan of rolls into 4 rectangles; press perforations to

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seal. Spread 3 tablespoon softenedbutter/margarine on top. Mix white sugar andcinnamon together sprinkle over dough. Starting atthe shorter side, roll up each rectangle. Cut eachroll into 4 slices, forming 32 pieces. Place outside

down in prepared pan. Bake 20 to 25 minutes oruntil golden brown. Invert immediately to removefrom pan. Serve warm.

Crusty Dinner Biscuits

Lily Larson1 c. flour1 tsp. baking powder tsp. salt c. milk1 T. vegetable oilhalf and half cream (optional)

Preheat oven to 425. Combine dry ingredients inbowl. Mix milk and oil together pour over dryingredients and stir just until moistened. Turn ontofloured surface and knead 5 to 6 times. Roll out to1/2 inch thickness cut with 2 inch biscuit cutter.Place on greased baking sheet and brush with

cream if desired. Bake for 13 to 15 min. or untilgolden brown. Serve with butter or honey.

Cornmeal Hush Puppies.

Lily Larson

1 medium onion, chopped 1 egg1 c. milk 2 T. fat or oil, melted1 c. cornmeal 1 c. flour1 T. baking powder 1 tsp. saltMelt fat or oil in pan on stove. Beat egg in a largebowl. Add all ingredients except fat for frying, and

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mix well. Drop batter from a teaspoon into hot fator oil. Fry 2 to 3 minutes until golden brown on allsides. Remove from oil and drain.

Irish Brown Bread

Griffin Ness1 c. flour1 c. whole wheat flour

3 T. toasted wheat bran3 T. toasted wheat germ2 T. of old fashioned oats2 T. packed brown sugar1 tsp. baking soda tsp. salt2 c. buttermilk

2 T. butter chilled unsalted cut into piecesPreheat to 425. Butter a 9x5 loaf pan. Combinedry ingredients in a large bowl and mix. Addbutter, rubbing in with fingers until the mixtureresembles a fine meal. Stir in enough buttermilk toform soft dough. Transfer dough to prepared loaf

pan. Bake until loaf is dark brown, and toothinserted in middle comes out clean, about 40minutes. Turn loaf out of pan and cool right side upright on rack.

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Rich Corn Bread

Griffin Ness1 c. yellow cornmeal 1 c. flour1 tsp. baking soda 2 tsp. cream of tartar3/4 tsp. Salt 4 T. meltedbutter

1/4 c. Milk 2 eggs, beaten1 c. sour cream (or plain yogurt)4 T. sugar (or 3 T. honey, add with wet ingredients)

Preheat oven to 425. Combine dry ingredients ina bowl. Stir wet ingredients together and then addquickly to dry mixture. Put into a greased pan.

Either a 9 x 9 pan or a bread loaf sized pan,depending on how dense you want it. Option: youcan add shredded cheddar cheese and diced greenchilies to the batter for zesty bread to accompanychili.

Cheddar Bay Biscuits Rob

Schroeder

2 c. Bisquick c. milk

c. shredded cheddar cheese c. butter,melted tsp. garlic powderMix Bisquick, milk, and cheese. Drop spoonfulsonto ungreased cooking sheet. Bake 8 to 10minutes at 450. Brush with butter and garlic.

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Sour Cream Buttermilk Bread Dough

Rob Schroeder2 pkg. yeast c. warmwater c. buttermilk c. sour cream5 c. flour c. shortening c. sugar 2 tsp. baking powder2 tsp. Salt

Mix 2 cups flour with all the ingredients with mixerfor 2 minutes. Add remaining flour by hand (stir in)and knead for 5 minutes. Make shapes for rolls oruse as a coffee cake by adding ingredients such asalmond paste. Let rise. Bake at 375 for 20 to 25minutes

Chunky Apple Pumpkin Bread

Megan Peters1 c. flour tsp. ground cloves1 c. sugar 1 c. canned

pumpkin1 tsp. baking soda c. water tsp. Salt 2 eggs tsp. ground cinnamon canola oil tsp. ground nutmeg c. chopped,walnuts tsp. baking powder

1 c. tart apples, chopped and peeled

In a large bowl combine flour, sugar, baking soda,salt, cinnamon, nutmeg, baking powder andcloves. In another bowl whisk together thepumpkin, water eggs, and oil. Stir into dryingredients until moistened. Fold in apples and

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walnuts. Pour into 9 x 5 loaf pan. Bake at 325 for1 to 1 hours. Yields 1 loaf.

Lemon Poppyseed Bread

Megan Peters4 eggs c. vegetableoil1 c. water poppy seeds1 pkg. instant vanilla pudding1 box lemon cake mix with pudding in the mix

Icing:1 c. powdered sugar real lemon juiceGrease two 9 x 5 loaf pans. Combine allingredients then mix for 3 minutes on medium.Bake at 350 for 1 hour 15 minutes. Ice whencool. Yields 2 loaves

Rhubarb Bread

Kaitlyn Dunphy1 c. brown sugar 1 tsp. salt

1 egg 1 tsp. bakingsoda1 finely diced rhubarb 2 c. flour c. cooking oil tsp. bakingpowder1 c. milk 1 tsp. vanilla

Topping:1 T. butter, melted c. whitesugar1 tsp. cinnamonBeat the first 5 ingredients until light and fluffy.Add the remaining ingredients and mix well.

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Sprinkle topping mixture on the top of the unbakedbatter. Bake for 1 hour at 350 in a greased 9 x 5pan.

Zucchini Whole Wheat Bread

Kaitlyn Dunphy3 eggs, beaten 3 c. whole wheatflour1 c. sugar tsp. salt1 c. honey 1 tsp. Baking soda

1 c. vegetable oil 2 c. grated zucchini2 tsp. vanillaBeat all ingredients well. Pour into 2 well greasedand floured 9 x 5 loaf pans. Bake at 350 for 1hour.

Sour Cream Coffee CakeAshley Letcher

1 c. margarine 1 tsp. vanilla1 c. sugar 1 c. sour cream2 eggs 2 c. flour1 tsp. baking soda tsp. salt

1 tsp. baking powder c. brownsugar c. white sugar 1 tsp. cinnamon1 c. chopped nuts, optionalMix margarine, sugar, sour cream, eggs and vanillatogether in a large bowl. Add flour, baking soda,

salt and baking powder; mix well. Spread half ofbatter in a greats 9 x 13 pan. Combine sugars,cinnamon, and nuts (optional). Sprinkle thismixture on batter in pan. Bake at 375 for 25 to30 minutes. If desired, drizzle a thin powderedsugar frosting over cooled coffee cake. Cut intosquares to serve.

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Garlic Bread

Cassidee Signthlaler1 clove garlic or tsp. garlic powder c. margarine or butter, at room temperature.1 loaf (I pound) French breadHeat oven to 400. Peel and finely chop the garlic.Mix the garlic and margarine. Cut the bread

crosswise into 1 inch slices. Spread margarinemixture over 1 side of each bread slice. Re-assemble the loaf and wrap securely in heavy dutyaluminum foil. Bake 15 to 20 minutes or until hot

Homemade White Bread

GuniorTimmens4 c. warm water 6 T. sugar2 T. salt 2 T. Dry yeast4 T. Of shortening or butter 4 c. sifted flour

Mix all together. Let rise and punch down. Let it

raise and put into pans than put into pans to rise.Then put into oven at 450 for 25 to 30 minutes.

Zucchini BreadKloie Huffman- Heins

3 eggs, beaten fluffy 3 c. flour

2 c. grated zucchini 1 tsp. bakingpowder3 tsp. vanilla 2 c. sugar1 T. cinnamonMix all ingredients together. Put in a greased breadpan. Bake at 350 for 30 minutes.

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Applesauce Sweet BreadAudrey

Ischi3 sticks butter, softened 5 c. flour3 c. sugar 5 eggs

2 tsp. vanilla 1 T. bakingsoda2 tsp. Salt 3 c. applesauce3 oz. can of evaporated milk

Topping: c. sugar 1 tsp. cinnamon

Preheat oven to 300 . Beat butter and sugar in alarge bowl the an electric mixer at speed for threeminutes. Add eggs, evaporated milk and vanilla.Mix well until blended. Add baking soda and salt;continue beating for another three minutes. Addapplesauce, beat another two minutes. Slowly stirin flour and mix just until blended DO NOT OVER

MIX. Pour batter into a greased 9 x 13 baking dish.Mix topping ingredients and sprinkle over the topof cake. Bake for 90 minutes. Check withtoothpick in the center, will come out clean whendone.

Zucchini Bread

Amelia Richardson3 beaten eggs 1 tsp. bakingsoda2 c. sugar 1 T. baking powder1 c. oil 1 tsp. vanilla2 c. zucchini, grated 2 tsp. Salt tsp. nutmeg (optional) 2 c. flour

2 tsp. cinnamon

Preheat oven to 350. Combine eggs, sugar, andoil in a large bowl. Add zucchini, cinnamon, salt,baking soda, baking powder, and vanilla. Blend inflour. Pour into desired baking pans and bake until

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golden brown and toothpick comes out clean fromcenter.

Italian Cheese bread

AmeliaRichardson

2 c. flour 1 tsp. salt1 tsp. sugar 1 tsp. quickrise yeast1 c. warm water 1 tsp. vegetable oil

Topping: - c. Italian dressing tsp. Salt tsp. garlic powder tsp. driedoregano tsp. dried thyme dash of pepper1 T. grated parmesan cheese c. shredded

mozzarella cheeseIn a bowl, combine the first four ingredients.Combine water and oil; add to flour mixture. Addadditional flour if needed to form a soft dough.

Turn onto a floured surface; knead for 1-2 minutesor until smooth and elastic. Place in a greased

bowl, turning once to grease the top. Cover and letrise in warm place for 20 minutes. Punch downdough and place on a greased 12 inch pizza pan,pat into a circle. Brush with Italian dressing.Combine seasoning and sprinkle over top. Sprinklewith cheese. Bake at 450 for 15 minutes or untilgolden brown.

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Cranberry Nut Bread

Isaiah Roush2 c. flour 1 c. sugar1 tsp. baking powder 1 tsp. Salt tsp. baking soda c. orange

juice

1 T. Zest 2 T. shortening1 egg, beaten 1 c. fresh orfrozen cranberries, coarsely chopped c. nuts, chopped

In a bowl, mix together 1st five ingredients, stir inorange juice, zeft, shortening and egg. Mix until

well blended. Stir in cranberries and nuts, turn intoa greased loaf pan. Bake at 350 for 55 to 60minutes or until toothpick inserted in center comesout clean. Cool on rack for 15 minutes. Removefrom pan.

Butterscotch RollsLuke

Johnson

c. margarine c. brown sugar c. nuts (optional)

1 small pkg. butterscotch pudding (dry)2 pkgs. frozen dinner rolls (24)

Grease a 9 x 13 inch pan. Sprinkle half thepackage of pudding in bottom of pan. Sprinkle onthe nuts. Set the rolls on the pudding. Boilmargarine and brown sugar; blend well. Pour over

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rolls. Let rise over night. Bake at 350 for 30minutes.

Apple Bread

Lily Brewer

2 medium Granny Smith apples 2 tsp. vanilla c. butter margarine softened 2 c. flour1 c. sugar 1 tsp. baking soda

2 eggs tsp. salt1 T. lemon juice

Streusel:2 T. flour 2 T. sugar1 tsp. ground cinnamon 1 T. butter ormargarine, melted

Preheat oven to 350. Spray bottom only of loafpan with non-stick cooking spray. Peel, core, sliceand chop apples and set aside. Beat butter andsugar until creamy. Stir in eggs, lemon juice andvanilla. Combine flour, baking soda, and salt; andadd to butter mixture, mixing just until dry

ingredients are moistened. Do not over mix. Gentlyfold apples into batter. For streusel: Combine allingredients in a bowl. Spoon half of the batter intoprepared loaf pan. Sprinkle with half of streuselmixture. Spread with remaining batter, Sprinklewith remaining streusel mixture; patting gently.Bake 55 to 60 minutes. Cool in pan 10 minutes.

Remove bread from pan to cooling rack. Coolcompletely.

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Savory Biscuit

Lily Brewer

tsp. grated parmesan cheese

1 garlic clove, pressed tsp. dried oregano leaves2 T. butter or margarine, melted and divided tsp. dried basil leaves2 pkg. (7.5 each) refrigerated buttermilk biscuit

Pre heat oven to 425. Spray loaf pan with non

stick cooking spray. Combine cheese, oregano,basil and garlic in a bowl; mix well. Separatebiscuits into 20 pieces; toss half biscuit withmelted butter; then toss in cheese mixture to coatevenly. Place coated biscuit in prepared loaf pan.Repeat with remaining butter, biscuit pieces andcheese mixture adding another layer of coated

biscuit pieces to pan. Bake 18 to 20 minutes oruntil golden brown. Remove from oven to coolingrack. Cool in pan 10 minutes Loosen sides andremove from. Cut into slices and serve warm or atroom temperature.

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Overnight Caramel French Toast

Emma Schwartz1c. packed brown sugar c. milk c. butter 1 tsp. vanilla extract

2 T. light corn syrup tsp. salt12 slices white bread 6 eggs, beatencinnamon

In a small saucepan, bring the brown sugar, butterand corn syrup to a boil over medium heat, stirringconstantly. Remove from the heat. Pour into a

greased 13 x 9 baking dish. Top with six slices ofbread. Combine sugar and teaspoon cinnamon;sprinkle half over the bread. Place remaining breadon top. Sprinkle with remaining cinnamon-sugar;set aside. In a large bowl, whisk the eggs, milk,vanilla and remaining cinnamon. Pour over bread.Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes beforebaking. Bake uncovered at 350 for 30 to 35minutes.Yield:6 servings.

Pumpkin Bread

Luke Johnson3 c. sugar tsp. cloves3 c. flour c. water1 tsp. salt 4 eggs2 tsp. baking soda c. shortening1 tsp. cinnamon 16 oz can pumpkin

Combine ingredients in large bowl and bake at 350for 45 minutes in greased loaf pan. Yields 4 loaves.Apple Streusel Muffins

Emma Schwartz2 c. flour tsp. baking soda1 c. sugar 2 eggs, beaten1 T. baking powder 1 c. sour cream

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1 tsp. cinnamon 1 c. apples,diced

Topping:3 T. flour c. sugar2 T. butter tsp. cinnamon

In a large bowl, stir together flour, sugar, bakingsoda and set aside. In small bowl, beat eggs, sourcream and butter. Add sour cream mixture to dryingredients along with apples. Stir just untilmoistened. Fill well greased muffin tins full.Combine topping ingredients; sprinkle on top of

muffins. Bake at 400 for 20 to 25 minutes. Yields18.

Carmel Sweet Rolls

Isaiash Jester

c. packed brown sugar 2 T. sugar c. heavy whipping cream c. walnuts,chopped 1 tsp. ground cinnamon1 tube (11 oz.) refrigerated breadsticks

In a small bowl, combine sugar and cream until

sugar is dissolved. Spread into 8-inch squarebaking pan. Sprinkle with walnuts. On a lightlyfloured surface, unroll breadstick dough (do notseparate). Combine sugar and cinnamon; sprinkleover dough. Roll starting with the short end. Cutalong breadstick scored lines. Place cut side downin prepared pan. Bake at 350 for 25 to 30 minutes

or until golden brown. Cool for 1 minute beforeputting on serving plate. Serve warm.

Cheesy Pretzels

Cain Corning

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1 c. flour 1 tsp. Salt c. milk 1 egg, beaten c. shredded cheddar cheese2 T. butter or margarine, softened2 tsp. coarse salt

2 tsp. baking powder1 tsp. sugar

Heat oven to 400. In a medium size bowl use afork to mix flour, milk, cheese, baking powder,sugar, salt and butter to a soft dough. Gently rollthe dough into a ball on a covered surface. Knead

for 10 minutes. Divide dough in half. Roll outdough into a 12 x 18 in rectangle. Cut into eight 1in. strips length wise. Fold each strip in half andpinch the edges to seal. Shape into pretzels andplace same side down on a greased baking sheet.Brush egg onto pretzel shaped dough. Sprinklelightly with coarse salt. Bake 20 to 25 minutes.

Laura Ingalls Wilders GingerbreadMrs. Rochelle Cashman 1st Grade Teacher

This was one of Lauras favorite recipes. There isnothing quite like the aroma of gingerbreadbaking. Serve this warm or at room temperature. Itis delicious with apple or with cream that has beenwhipped to soft peaks and sweetened just a little.

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1 c. brown sugar 3 c. all purpose flour c. shortening tsp. Salt1 c. molasses 2 tsp. bakingsoda

1 tsp. ginger 1 tsp.Cinnamon1 tsp. allspice 1 tsp. Nutmeg1 tsp. ground cloves 1 c. boilingwater, measured in a 2 cup (or larger) measuringcup.

Preheat oven to 350. Grease a 9 x 9 inch bakingpan. Blend the sugar and shortening. Addmolasses and mix. Add the baking soda to theboiling water and mix well. Combine the flour withthe spices and sift. Combine the sugar- molassesmixture with the flour mixture and baking soda-water liquid. Mix ingredients well and pour into

prepared pan. Bake for 45 minutes or until caketester inserted in the center of the gingerbreadcomes out clean.

Monkey BreadOwen Baertschi

2 cans buttermilk rolls1 stick margarine, melted1 c. brown sugar1 T. milk c. pecans

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Mix margarine, brown sugar and milk. Pour ofmixture in bottom of a deep round pan. Openbiscuits and set biscuits on edge in pan to formround ring. Pour rest of the margarine and sugarmix over top (part of nuts can be sprinkled in

bottom of pan). Sprinkle remainder of the nuts onthe top. Bake 25 minutes at 350. When done puton a plate and invert so your margarine sugar mixis on top.

Orange Walnut Bread

Hailey Saevert2 c. flour 1 egg, slightlybeaten1 tsp. baking powder 2 T. butter,melted tsp. baking soda c. walnut,

chopped tsp. salt c. orange juice1 tsp. grated orange rindSift together flour, baking powder, soda, and saltinto a bowl. In another bowl, combine orange juice,sugar, egg, and butter; mix well. Gradually add to

flour mixture; stir well. Combine remainingingredients and stir into batter. Turn into greasedloaf pan. Bake at 350 for 1 hours or until done.

Coffee Can Bread

Hailey Seavert2 c. raisins 4 tsp. baking soda2 c. boiling water 2 c. sugar4 c. flour tsp. Salt c. vegetable oil

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Let raisins, baking soda, and water stand for 6hours or overnight. The next morning in a separatebowl, mix sugar, flour, salt, and oil. Add mixtureone cup at time to raisin mixture in cans, beatingwell after each addition. Grease 3 (1 pound)

Coffee cans; fill half full with batter and bake at350 for one hour. Cool 10 minutes and shake outof can.

Soft White Bread

Cecilia Larson11 to 11 c. flour 6 T. sugar c. nonfat dairy milk powder 3 pkgs. (each) dry active yeast1 T. Salt 4 c. water c. butter or margarine

Combine 5 cups flour, sugar, dry milk, yeast andsalt. In a saucepan heat water and butter to 120-130 degrees (no need to heat butter). Add flourmixture, beat on low speed until moist. Beat onmedium for 3 minutes. Add enough flour to form asoft ball. Turn onto floured surface. Knead untilsmooth 6-8 minutes. Place in a greased bowl and

turn to grease top. Cover and let rise until doubled;punch down. Divide into thirds, shape loaves intogreased pan cover, let rise. Bake at 350 for 25 to30 minutes or golden brown.

PancakesCecilia

Larson1 egg1 c. flour c. milk1 T. sugar3 tsp. baking powder tsp. salt.

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2 T. shortening or vegetable oil, melted

Beat egg with hand beater until fluffy, beat inremaining ingredients just until smooth. Forthinner pancakes add additional cup milk.

Grease heated griddle if necessary. Pour batteronto hot griddle. Cook until puffy and dry aroundedges. Turn and cook on other side until goldenbrown. Serve warm. Be creative and try differentshapes, hearts, Mickey mouse, letters etc.

Pumpkin BreadMs. Kopp First Grade

Teacher

2 eggs, beaten 1 tsp. baking soda1 c. sugar 1 tsp. cinnamon c. vegetable oil tsp. salt

c. applesauce10 oz can of pumpkin pie filing1 c. flour1 tsp. baking powderPreheat the oven to 375. In a bowl, combine eggsand sugar. Mix in the oil and applesauce. Add

pumpkin and mix thoroughly. In a separate bowl,combine the dry ingredients. Add in the wetingredients and mix thoroughly. Pour into agreased loaf pan. Bake for 1 hour.Hot Baked Rolls

Marques Flood1 pkg. yeast 3 c. flour

c. sugar tsp. Salt c. milk c. water2 T. shortening 1 eggPut ingredients in a bread machine in the orderrecommended by your machine. Remove thedough onto a lightly floured surface after the

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machine has completed the second raising. Roll toa 12 x 9 inch rectangle. Brush with cup meltedbutter. Combine 6 T. sugar, cup chopped nutand tsp. cinnamon. Sprinkle over dough. Roll uptightly starting with the shorter side. Pinch edges

to sea . Cut into 12 slices. Place in greased 13 x 9inch pan. Cover and let rise in warm place untildoubled in volume. Bake at 375 for 20 to 25minutes.

To prepare glaze:Combine 1 c. powdered sugar 1 tsp. meltedbutter, tsp. maple flavor and 2 T. hot coffee.

Blend until smooth. Drizzle over hot baked rolls.

Friendship Bread StarterMorgan Runaas

1 pkg. dry yeast 2 c. buttermilk c. warm water 2 c. flour1 tsp. sugar 2 c. sugar

Soften yeast in water with the teaspoon of sugar.Stir once or twice. Let stand 5 minutes or until itdoubles in volume. Beat remaining 3 ingredientstogether until smooth. Beat in bubbly yeastmixture. Pour in non-metal 8 cup container with

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loose-fitting lid. Let stand in warm place for 6hours. As it bubbles up, stir it down. After 2nd or3rd hour it is ready to use. When you take a cup ofstarter out,add 1 cup water, I cup flour and 1 cup of sugar.

Below are instructions for starter batter.Day1: Receive 1 cup starter batter. Do not coveror refrigerate at all.

Day 2,3,and 4: StirDay 5: Add 1 C. sugar, 1 C. flour and 1 C. milk; mix

well.Day6 & 7: StirDay 8&9: Do nothing.Day 10: Add 1 cup of sugar, 1 cup flour, and 1 cupmilk; mix well. This is friendship day! Dividebatter into four cups; give 2 away, keep one foryour next bath and bake one.

Friendship BreadMorgan Runaas

1 c. oil or applesauce 4 eggs1 tsp. vanilla 1 c. sugar1 tsp. baking soda 2 tsp.cinnamon

1 tsp. baking powder 2 c. flour1 sm. pkg. vanilla instant pudding1 c. friendship starter from above

Mix the above ingredients into the one cup starterbatter. Beat by hand until well blended. Add 1 C. ofraisins, nuts, or chocolate chips if desired. Grease

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2 loaf pans with butter. Sprinkle with sugarinstead of flour. Pour batter into pans and bake at325 for 45 to50 minutes.

Bread PuddingGia Hamele

4 c. milk 4 eggs8 T. butter/margarine 1 c. sugar tsp. salt 2 tsp. cinnamon1 c. raisins (optional)6 c. bread, cubed (I like to use oat nut bread by

Brownberry)

Heat oven to 350 . Scald milk; addbutter/margarine, sugar, salt, and cinnamon, letcool. Beat eggs slightly in bowl and stir into cooledmilk mixture. Put cubes of bread and raisins in a 1 quart baking dish, pour milk mixture over the

bread, gently stir. Place dish in a pan of water andbake for 45 minutes. Serve warm. Our family likesto eat it for breakfast. For a single serving pour

just enough milk over the pudding to cover thebottom and warm it up in the microwave for aminute or two.

Cinnamon RollsAlyssa Knauf

c. warm water c. butter, melted1 c. warm milk 1 egg1T. white sugar tsp. salt

4 c. bread flour 1 c. brown sugar c. butter, softened tsp. vanilla4 tsp. ground cinnamon 1 tsp. milk c. pecans, chopped c. butter, softened1 c. confectioners' sugar1 (.25 oz.) package active dry yeast

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(8 oz.) package cream cheese, softened (3.4 oz.) package instant vanilla pudding mix

In the pan of your bread machine, combine water,melted butter, vanilla pudding, warm milk, egg, 1

tablespoon sugar, salt, bread flour and yeast. Setmachine to Dough cycle; press Start.When Dough cycle has finished, turn dough outonto a lightly floured surface and roll into a 17 x 10inch rectangle. Spread with softened butter. In asmall bowl, stir together brown sugar, cinnamonand pecans. Sprinkle brown sugar mixture over

dough. Roll up dough, beginning with long side.Slice into 16 one inch slices and place in 9 x 13buttered pan. Let rise in a warm place untildoubled, about 45 minutes. Meanwhile, preheatoven to 350. Bake in preheated oven for 15 to 20minutes. While rolls bake, stir together creamcheese, softened butter, confectioners' sugar,

vanilla and milk. Remove rolls from oven and topwith frosting

Chocolate Chip Orange Zucchini Bread

Alyssa Knauf3 eggs 2 tsp. vanilla2 c. white sugar 1 c. vegetable oil2 c. zucchini, grated 1 c. walnuts1 c. semisweet chocolate chips 1 T. orangezest1 tsp. ground nutmeg 3 c. flour

tsp. baking powder 1 tsp. salt tsp. ground cinnamon 1 tsp. bakingsoda

Sift together flour, baking powder, soda, salt, andspices. In a large bowl, beat eggs until light andfluffy. Add sugar, and continue beating until well

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blended. Stir in oil, vanilla, zucchini, nuts,chocolate chips, and orange rind. Blend in siftedingredients. Turn batter into two greased 9 x 5 inchloaf pans. Bake at 350 for 50 minutes, or untilbread tests done. Remove loaves from pans, and

cool. Chill before slicing.

Ann Halverson's Beer BreadTrevor Mueller

Youll never by beer bread in a box again!3 c. flour

c. sugar1 T. baking powder1 tsp. salt12 oz. heavy beerWhisk the dry ingredients. Add beer. Mix untilblended. Put in a greased pan. Pour c. melted

butter on top. Bake at 375 for 1 hour or untildone.

Apple SurpriseHarvey Bailey

2 cans refrigerated biscuits

1 large jar of applesaucecinnamon sugar or plain sugarPreheat oven to 350. Grease the inside of a largedeep pie pan or large cast iron skillet well withshortening. Slice each biscuit in half. Place half ofthe sliced biscuits into the greased pan or skillet so

that they almost touch sides. Pour of theapplesauce over the biscuits. Next put downanother layer of biscuits. Start this layer bycovering the spaces in the first layer.Like this: o o o


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o o o oo o o o

Pour the rest of the apple sauce over the top layerof biscuits. Sprinkle generously with cinnamon

sugar or plain sugar. Bake 20 to 30 min. until allpuffed up and golden brown on top. Cut and eatlike coffee cake.

Herb Swirled RollsCassidee Siegenthaler

1 one lb. loaf frozen bread dough, thawed3 T. butter, melted

2 T. minced chives2 T. dried parsley flakes tsp. dill weed or dried thyme tsp. salt1/8 tsp. peper1 egg2 T. water

Sesame and/or poppy seeds

On a floured surface roll out dough into a 14 x 12inch rectangle; brush with butter. Sprinkle withchives, parsley, dill, salt and pepper. Roll up jelly-roll style, starting with the long side; pinch seam toseal. Cut into 12 slices. Place cut side down in

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greased muffin cups. Cover and let rise untildoubled, about 45 minutes. Combine egg andwater; brush over tops. Sprinkle with seeds. Bakeat 375 for 12 to 15 minutes or until golden brownRemove from pan to a wire rack.

Yield: 1 dozen

Banana Bread Lovers Only

Banana Bread Elizabeth

Graves1 c. flour 1 tsp. bakingpowder tsp. baking soda c. sugar

c. shortening 2 eggs2 T. milk 1 c. ripe bananas c. chopped nuts tsp. saltPreheat oven to 350. Sift together flour, bakingpowder, soda, and salt; set aside. In a mixing bowl,beat sugar and shortening with a mixer until light,scraping sides of the bowl often. Add eggs one at atime; add the milk and beat until smooth. Add flourmixture and banana mixture alternately untilsmooth. Fold in the nuts if using them. Pour batterinto a lightly greased loaf pan. Bake for 60 to 65minutes; or until a tooth pick comes out clean.Cool in pan 10 minutes.

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2 eggs 1 c. bananas,mashed3 T. sour milk 2 c. flour1 tsp. baking powder

Heat oven to 350. Mix sugar, shortening, andeggs together. Stir in milk. Sift dry ingredientstogether and put into mixture and add mashedbananas to mixture. Add nuts (optional). Put in wellgreased loaf pan. Bake for 40 minutes.

Banana BreadIsaiah

Jester1 c. flour tsp. Salt c. oil 2 eggs1 c. sugar 1 tsp. Baking soda1 c. bananas, mashed

Smash bananas. Mix all ingredients. Put in agreased and floured bread pan. Bang pan oncounter a few times to release any air. Let sit 5minutes before baking. Bake at 350 for 1 hour.

Chocolate Chip Banana Bread

Morgan Runaas c. shortening 1 c. sugar2 eggs 3 largebananas

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c. chocolate chips 1 tsp. Bakingsoda2 c. flour c. walnuts(optional)

Mash bananas with baking soda and set aside. Mixall other ingredients until creamy and smooth.Pour into greased bread pan. Bake for 1 hour at350.Grandma's Banana Bread

Cortney Moore

s. shortening 1 c. sugar2 eggs, well beaten 2 c. flour1 tsp. baking powder 1 tsp. salt tsp. baking soda 2 T. milk1 c. banana, mashed c. nuts,chopped

Mix shortening and sugar. Add eggs. Add sifteddry ingredients alternately with combined milk andbananas. Add nuts. Bake in greased loaf pan at350 for 45 to 55 minutes or until no batter sticksto a toothpick.Banana Bread

Cain Corning

1 c. sugar c. nutmeat c. shortening1 tsp. baking soda2 c. flour2 eggs tsp. salt

2 to 3 bananas, mashed c. maraschino cherries, broken into pieces

Mix all dry ingredients together. Add remainingingredients and mix well. Pour into bread pan.Bake at 350 for 40 minutes.

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Banana BreadOwen Baertschi

3 c. sugar1 c. milk with 1 T. lemon juice

1 c. butter4 eggs1 c. nuts4 c. flour1 c. raisins3 tsp. baking soda1 c. mashed bananas

Mix all ingredients together. Pans should be filled to full. Bake at 350 for 30 minutes or longer.Brush top with butter when done

Banana Nut Bread

Audrey Ischi2 c. flour1 tsp. baking soda tsp. baking soda

1 tsp. cinnamon tsp. salt c. sugar1 stick butter, softened2 eggs2 T. milk2 ripe bananas

c. walnuts, choppedPreheat oven to 350. Stir together flour, bakingsoda, cinnamon and salt and set aside. In a largemixing bowl, beat sugars and butter until fluffy,scraping sides of the often. Add eggs one at atime, then the milk, beating until smooth after

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each addition. Add the flour mixture and bananaalternately to creamed mixture, beating tillsmoother each addition. Fold in walnuts. Turnbatter into lightly greased large loaf pan - if youuse smaller loaf pans , may need to divide to make

to loaves or put in square pan and reduce thebaking time. Bake for 45 to 50 minutes and checkwith toothpick in center which needs to come outclean. Cool in pan for 10 minutes. Remove frompan and finish cooling on wire rack.

Banana Nut Bread

Marques Flood2 c. flour3 large ripe bananas3 tsp. baking powder3 large eggs2 tsp. Grated lemon or orange zest

1 c. sugar tsp. baking soda c. pecans tsp. salt c. butter, softened

Glaze:

1 c. confectioners sugar1 c. milk

Preheat oven to 350. Grease a 9 x 5 loaf pan. Mixtogether flour, baking powder, baking soda andsalt. In a separate bowl beat together butter andsugar at a medium speed until light and fluffy. Add

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eggs one at time, beating well after each addition.Beat in bananas. Gradually beat in flour mixtureuntil well blended. Stir in zest and nuts. Spoonbatter into prepared pan. Bake about 55 minutesuntil a toothpick inserted in center comes out

clean. Transfer pan to a wire rack to cool for 10minutes turn bread out on a rack to coolcompletely.

To prepare glaze: Mix together and pour overbread. Allow some to drip down sides.

Cream Cheese Banana Nut BreadJared Brewer

2 c. all purpose flour (10.1 oz)1 tsp. baking powder

tsp. baking soda tsp. salt8 oz. cream cheese, softened4 T. unsalted butter, softened1 c. granulated sugar1 c. banana, mashed2 large eggs

1 tsp vanilla1 c. pecans, toasted and chopped (divided use) tsp. cinnamon mixed with 1 heaping t. sugar(optional)Preheat oven to 350 . Grease and flour a 9 5inch loaf pan. Mix flour, baking powder, bakingsoda and salt together in a mixing bowl; set aside.

Beat cream cheese, butter and sugar until lightand fluffy. Add bananas, eggs and vanilla and beatuntil mixed. Add flour mixture and stir until it isalmost mixed in. Add the cup of the pecans andstir pecans mixed and flour has disappeared -batter should still be pretty lumpy. Pour into pan.

Toss remaining cup pecans with cinnamon/sugar

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mixture and sprinkle over top. Bake at 350 for 1hour and 10 minutes. Cool 10 minutes beforeremoving from pan.

Makes 1 loaf

Vegetables and Side Dishes2nd Grade Classes

Front Row: Alycia OBel, Shaylee Levin, Avery

Marean, Cindy Detra,Mrs. EversonBack Row: Sara Richter, Nathaniel, Brandon

Janes, Madelyn Heuvelman, AliviaStodola, Nisha Forrest

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Front Row: Ivy Horn, Haley Mueller, AnnaLaughlin, Kristin OBel, Preston AdamsBack Row: Mrs. Inabnit-Bakken, Gianna Hamele,Seiara Timmens, Kaleigh Dallman, Dalton Beck,McKenna Overland, Carsen Wright

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Cheesy Potatoes

Dalton Beck32 oz. pkg. frozen hash browns1 can cream of chicken soup1 c. sour cream c. melted butter

8 oz. shredded cheeseIn a large bowl stir together soup and sour cream.Melt butter and add into soup and sour cream.Add shredded cheese. Stir. Add hash browns.Stir. Put in a 9 x 13 pan and bake at 350 for 45minutes to 1 hour. (My family likes the edges

brown and crispy so I bake for 1 hour.)

BLT Salad

Dalton Beck1 pkg. Wacky Mac Noodles

1 bunch green onions, chopped3 tomatoes, chopped1 lb. bacon head leaf lettuce, chopped1 c. mayonnaise1 Dijon honey mustard salad dressing

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Cook noodles according to package. Drain. Runnoodles under cold water to cool off. Fry baconand cut up into pieces. Combine green onions,tomatoes, lettuce, noodles and bacon in a largebowl. Mix mayonnaise and salad dressing in a

little bowl. Add mayonnaise mixture to the largebowl and refrigerate until ready to eat.

Stuffed Acorn Squash

Seiara Timmens

4 medium acorn squash1 small boneless ham cut into 1 inch cubes1 tsp. cinnamon2 T. butter1 c. walnut, chopped2 T. brown sugar

Cut squash in half and scoop out the seeds. Addbrown sugar, cinnamon, butter, ham and walnuts.Bake in oven at 350 for one hour or until tender.

Baked Swiss Roesti PotatoesCindy Detra

12 good sized potatoes, peeled lb. shredded Swiss cheese c. butterseasoned salt1 pt. whipping cream c. chopped onions (optional)

Boil potatoes until done, but firm. Cool and shred.Layer potatoes with cheese and onions in a 9 x 13greased pan. Dot with butte and sprinkle withseasoned salt. (Can be made to this point the daybefore.) Right before baking, pour cream over top.Bake at 350 for 45 minutes, or until lightlybrowned. Time saver idea: Buy ready to use

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shredded fresh potatoes in the refrigerator sectionat the grocery

Three Bean Casserole

Haley Mueller1 lb. hamburger1 onion, chopped15 oz. can pork and beans15 oz. can kidney beans, drained

15 oz. can butter beans c. ketchup c. brown sugarSalt and pepper to tasteBrown hamburger and onion. Add beans, ketchup,and brown sugar. Pour in casserole dish and bake

at 350 for 45 minutes. This can also be heated ina crockpot.

Broccoli and Cauliflower CasseroleKatie Letcher PTO President

1 c. water

c. instant rice12 slices American cheese1 can cream of mushroom soup1 stick margarine, melted1 roll Ritz crackers, crushed1 pkg. broccoli/cauliflower/carrot mix, frozen

Place frozen vegetable mix in a 9 x 13 pan. Addwater and rice. Bake at 350 until water is gone.Layer 6 slices of cheese, soup, then the rest of thesoup. Melt butter and mix with crackers. Putcracker mix on top of vegetable mix. Bake at350 until bubbly.

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Cheesy Potato Casserole

Ivy Horn

16 oz. sour cream1 c. butter, melted1 tsp. salt1 small onion, chopped1 can cream of mushroom soup2 c. cornflakes, crushed c. butter, melted

2 lb. bag frozen, cubed hash browns, thawed16 oz. package grated sharp cheddar cheese

Preheat oven to 350. Mix together the hashbrowns, 1 C. melted butter, salt, onion, sourcream, cheese and mushroom soup. Pour into a 9x 13 baking pan. Combine the cornflakes and

cup butter. Place on top of potato mixture. Bakefor 45 minutes.

Stuffed Green Peppers

Seiara Timmens

6 green peppers1 lb. ground pork sausage1 lb. lean ground hamburger1 c. white rice1 jar spaghetti sauce2 eggs

Combine pork, hamburger, rice and eggs. Cut thetops off on the peppers and clean out all theseeds. Form balls of rice mixture and put into thepeppers. Pour spaghetti sauce over peppers.Bake at 350 for 1 hour.

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Broccoli Casserole Haley

Mueller c. onion, chopped and sauted 2 T. butter1 can golden mushroom soup c. rice

1 pkg. frozen broccoli Bread crumbsParmesan cheese Salt and p

cookin’ with the comets 2009-2010 a collection of recipes submitted

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