FAVORITE RECIPES FROM TABOR LUTHERAN CHURCH LADIES AID

FAVORITE RECIPES FROM TABOR LUTHERAN CHURCH LADIES AID 2018

Easy Meat Dressing for Turkey Brown 1 large tube Jimmy Dean Breakfast sausage (original) with 1 lb. ground round. Drain fat, put into large bowl (use fix n mix Tupperware bowl) Add 1 bag BrownBerry Oven Sage n Onion crotons. Mix meat and crotons well. Add: 5 cups HOT chicken broth, continue to mix until mixture is soggy and crotons are losing their shape. I then take my hand mixer to do final blending. Mixture should be soft not soupy. Fill turkey (I just nuke remaining mixture and add dressing from turkey with some juice before serving. Can add extra sage, etc. to taste. I have experimented with sausage and crotons and this is the best mixture. You can add chopped celery, apples, part of the giblets. Its more work; my grandchildren like without the extras. Submitted By Cindy Tennant Cranberry-Pineapple Relish 1 can (8 oz.) crushed pineapple in juice, undrained 1 pkg. 12 oz. cranberries 1 pkg. (3 oz.) orange jello (I use sugar-free) ½ c. sugar (I use Splenda) ½ c. chopped walnuts Drain pineapple, reserving juice. Add enough water to reserved juice to measure one cup. Pour into medium saucepan, add cranberries, jello, sugar and pineapple. Mix well. Bring to a boil, stirring frequently. Reduce heat to medium and cook 3-5 min more until cranberries are softened, stirring occasionally. Remove from heat, stir in nuts. Cool 30 min., spoon into small bowl. Refrigerate 6 hours until firm. Submitted By Janet Strohbusch Seven-Layer Salad 2 Quarts chopped lettuce ½ cup chopped celery ½ cup chopped green pepper ½ cup chopped onion 1 (10 oz.) package frozen peas, thawed and drained 1 ½ cups mayonnaise 2 Tbsp. sugar (Mix mayonnaise & sugar together 1 ½ cups shredded cheddar cheese 8 slices Bacon, fried and crumbled Place above ingredients in layers (in order given) in a glass bowl or pan (bowl is prettier). Cover with plastic and chill at least 8 hours. Garnish with sliced hard-boiled egg and tomato wedges before serving. Submitted by Tracy Brooks (Mom Boyer recipe) Ma s Turkey Dressing ½ Loaf Rye Bread cubed then soaked in milk 1 ½ lb. ground veal 1 cup celery chopped fine 1 or 2 apples with peel chopped fine 1 cup onion chopped Sage, salt & pepper to taste Butter Brown celery and onion in butter, cool. Mix with cubed bread; add raw veal, mix with hands. Add apple mix, add sage, salt and pepper to compliment; then fry altogether. Stuff turkey and bake remaining dressing in oven. Submitted by Tracy Brooks (Grandma Brooks recipe) 1

Cranberry Bread 2 cups sifted flour ½ tsp. salt 1 ½ tsp. baking powder ½ tsp. baking soda 1 cup sugar 1 egg (beaten) 2 Tbsp. melted butter ½ cup orange juice 2 Tbsp. hot water ½ cup chopped nuts 1 cup cranberries (cut) 1 Tbsp. grated orange rind Sift dry ingredients together. Add egg, butter orange juice and water one at a time. Mix well and fold in nuts, cranberries and orange rind Pour in greased loaf pan Bake at 325 o for 70 minutes Submitted by Tracy Brooks Chocolate Eclaire Torte Crust: 1 cup water ½ cup of butter or margarine (one stick) 1 cup flour 4 eggs Heat water and butter to a rolling boil. Stir in flour until moisture forms a ball. Remove from heat cool slightly beat in eggs one at a time with electric mixer. Spoon on to ungreased cookie sheet forming a circle. Bake 45-50 min. at 400 deg. Until golden brown. Cool completely, then slice in half horizontally. Filling: 2 pkgs vanilla instant pudding (small) (I use sugar free) 2 ½ cups of milk 6 oz of cool whip 1 tsp vanilla Mix all together with electric mixer until firm. Spread over bottom layer of COOLED crust. Put top of crust, on top of pudding layer. Topping: 1 small pkg chocolate Fudge instant pudding (I use sugar free) 1 ¾ cup milk Mix together with electric mixer until firm. Frost top of torte. Danish Puff Looks like fancy Kringle 1 cup flour 2 Tbsp. water ½ cup butter Mix above like pie crust. Divide in half Put each piece on ungreased large, cookie sheet. Spread each piece 12 x 3 inches they will spread during baking. Mix: Bring 1 cup water, ½ cup butter to rolling boil, add 1 tsp. almond extract. Remove from heat. Add: 1 cup flour, mix fast until smooth. Add: 3 eggs, one at a time. Beat well after each addition. Spread mixture on top of each piece of pastry. Bake 40-60 min. at 350 o Remove when pastry is golden (cool). Frost with frosting of choice; can cover with slivered or chopped almonds or pipe with jelly. Submitted by Cindy Tennant -2- Banana Cake with Vanilla Frosting Cake Ingredients: 2/3 cup white granulated sugar ½ cup sour cream 1 egg 2 Tbsp. butter, softened 2 medium bananas, mashed 1 cup all purpose flour ½ tsp. baking soda ¼ tsp. salt Frosting Ingredients: 2 Tbsp. butter softened 1 ¼ cup powdered sugar 2-3 Tbsp. milk ½ tsp vanilla extract Preheat oven to 350 degrees. Spray an 8x8 baking pan with cooking spray, set aside With electric mixer, beat together the sugar, sour cream, egg and softened butter at medium speed until combined. Add in the mashed bananas and vanilla. Stir in the flour, baking soda, and salt by hand; mix until just combined. Pour into prepared baking dish and bake in preheated oven 22-28 minutes, until top is golden brown and toothpick comes out clean. Cool completely on wire rack. FROSTING: Beat butter, powdered sugar, milk and vanilla with electric mixer until smooth. Spread evenly over cooled cake. Refrigerate leftovers. Submitted by Tracy Brooks

Creme DeMenthe Brownies Beat: ½ cup butter 1 cup sugar Add: 4 eggs 1 cup & 1 tbsp. flour 1 can Hershey syrup Pour into greased jelly roll pan Bake at 350 o for 25 min. Cool. Mix: 2 cups powdered sugar with 1/3 cup Creme DeMenthe until spreadable. Spread over cooled brownies. Melt: ½ cup butter and 12 oz. semi sweet choc. Chips Pour over Creme DeMenthe layer to cover, then harden in refrigerator or cold garage before cutting. Store in cool place or freeze in Tupperware Submitted by Cindy Tennant Ragalach 1 cup butter 8 ounces cream cheese 2 cups sifted all-purpose flour ¼ tsp. salt ¾ cup chopped walnuts 1/3 cup sugar 1 ½ tsp. cinnamon Powdered sugar Cream butter and cheese; blend in flour and salt. Shape into 14 balls; chill. Roll each ball into a 6 inch circle on floured surface. Cut into 8 pie shaped wedges. Mix walnuts, sugar and cinnamon. Place about ¼ tsp. of walnut mixture in center of each wedge. Start at wide edge; roll toward point; shape into a crescent. Place point down on ungreased cookie sheets. Bake at 350 degrees for 12 min. Roll in powdered sugar. From Wisconsin Electric Co. Cookbook Submitted by Joann Saffran Praline Strips 24 whole graham crackers 1 cup butter 1 cup brown sugar, packed 1 cup chopped pecans Arrange graham crackers in ungreased 15 x 10 x 1 inch pan. Place butter and sugar in saucepan. Heat to boiling point; boil 2 minutes. Stir in pecans; spread evenly over crackers. Bake at 350 degrees about 10 minutes. Cut each cracker in half while warm. Makes 48. From Wisconsin Electric Co. Cookbook Submitted by Joann Saffran Sour Cream Cut-Out Cookies 1 cup sugar 2 cups all-purpose flour 1 tsp. salt 1 tsp. baking soda 1 tsp. nutmeg 1 cup butter 1 egg, well beaten 1 cup thick sour cream Sift together sugar, flour, salt, soda and nutmeg. Add butter and work in dry ingredients with finger tips Add well beaten egg and part of sour cream, cutting liquid into dry ingredients. Add remainder of sour cream to form soft dough. Refrigerate 1 hour. Roll out dough, cut with cookie cutters. Place on greased cookie sheets; Bake at 450 deg. for 10 minutes. Frost with powdered sugar frosting. Makes 4 dozen. From Wisconsin Electric Co. Cookbook (1954 Ed.) -3-

Rocks (Date Nut Cookies) 2 ½ cups all-purpose flour 3 eggs ½ tsp. nutmeg 1 ½ cups dates, cut 1 tsp. cinnamon into small pieces 1 tsp. baking soda 1 ½ cups walnuts, 1 cup butter broken in small pieces 1 ½ cups sugar Sift flour with nutmeg, cinnamon and soda. Cream butter. Add sugar gradually. Add eggs. Beat well Add dry ingredients, dates and nuts. Drop from teaspoon onto greased cookie sheets. Bake at 400 deg. About 12 to 15 minutes Makes about 4 dozen. Frost with a powdered sugar frosting: Powdered sugar Butter Vanilla Milk From Wisconsin Electric Co. Cookbook (1954 Ed.) Lebkuchen Mix together well: 2 eggs 1 ½ cups brown sugar 1 cup honey 1 cup dark molasses Add: 6 cups flour 2 ½ tsp. ground nutmeg 2 ½ tsp. cinnamon 1 tsp. baking soda 1 cup slivered almonds 1 cup candied fruit Chill dough before rolling. Roll 1/3 inch thick and cut into rectangles or triangles. Bake at 350 degrees for 12 min. While still slightly warm, glaze with: 1 beaten egg white 1 tbsp. lemon juice ½ tsp grated lemon rind 1/12 cups sifted confectioners sugar. Makes 4 doz. Submitted by Janet Reed Chocolate Cherry Walnut Fudge 1 ½ cups sugar ½ cup butter 1 5 ounce can light evaporated milk 7 ounce jar marshmallow cream 3 cups chocolate chips 1 tsp. vanilla 2 cups coarsely chopped walnuts 1 cup dried cherries Directions: Grease foil lined 9 x 9 pan. Heat sugar, butter, milk and marshmallow cream over medium heat until mixture boils. Stir constantly and continue to boil for 5 minutes. Remove from heat. Add chocolate chips and vanilla extract. Stir in walnuts and cherries. Immediately pour into pan. Refrigerate overnight. Cut into squares. Store in refrigerator. Let stand at room temperature for about one hour before cutting. Makes 4 pounds of fudge. Toffee Squares 1 cup butter 1 cup firmly packed brown sugar 1 egg yolk 1 tsp. vanilla ¼ tsp. salt 2 cups sifted all-purpose flour ½ pound sweet chocolate, melted ½ cup chopped nuts Cream butter; add sugar gradually. Blend in egg yolk, vanilla, salt and flour. Spread into greased 10 x 15 x 1 inch pan. Bake at 350 deg about 20 minutes. Spread while hot with melted chocolate; sprinkle with chopped nuts. Cool. Cut into small squares. Makes about 6 doz. From Wisconsin Electric Co., Cookbook -4-

-5- Holiday Appetizer Wreath 2 tubes (8 ounces each) refrigerated crescent rolls 1 package (8 ounces) cream cheese, softened ½ cup sour cream 1 tsp. dill weed ¼ tsp. garlic powder 1 cup chopped fresh broccoli florets 1 cup chopped cauliflower florets ¼ finely chopped celery ½ cup finely diced red and yellow pepper Celery leaves or a ribbon bow Directions: Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-inch circle on an ungreased 14-inch pizza pan. Bake at 375 o for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely. In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, cauliflower, celery and red pepper. Form bow garnish for the wreath with celery leaves. You can also just use a ribbon to form a bow instead of the celery leaves. Quick Cheese Spread 1-8 ounce package of cream cheese 1 - Stick of butter or margarine 1- Large container of Kaukauna Club (or comparable brand) cheese spread -- flavor or your choice. Bring all ingredients to room temperature. Mix well with electric mixer. This spread is good on crackers or to use to make a cheese burger. It is soft right out of the refrigerator. Cheese Dip 6 pitted black olives chopped 6 stuffed green olives chopped 1 tsp. grated onion juice 1 tsp. prepared mustard 2 (8 oz.) pkgs. cream cheese 1 stick oleo (1/4 lb.) Cream oleo and cream cheese together. Then add other ingredients and stir a lot until mixed well. Can use olive juice to keep moist. Put on celery sticks or Rye Crips, or other kind of crackers. (Recipe of Betty Bjick, Deb s Mom) Classic Cranberry Sauce 4 cups whole cranberries (fresh or frozen) 1 cup sugar 1 cup orange juice 1 cup water Pinch of salt (optional: Pecans, orange or lemon zest, raisins, blueberries, cinnamon, nutmeg, cloves.) 1. Rinse cranberries if fresh. Set aside 2. In a saucepan, combine sugar, juice, water and salt. Heat until boiling. 3. Add cranberries. Return to a boil. Then, turn heat down to simmer about 10 minutes, or until most of the cranberries have burst open. 4. Remove from heat, and add any optional ingredients. 5. Cover sauce and let stand until slightly cooled. Then transfer to a bowl and chill in refrigerator. Sauce will keep for about one week.

Cranberry Sparkler 2 quarts light cranberry juice 2 liters diet ginger ale 1 liter club soda Frozen cranberries for garnish Combine juice, ginger ale, and club soda in a large punch bowl. Float frozen cranberries in the punch to add a simple icy garnish. Serve at once. Whipped Sweet Potato Bake 3 cans (15 oz. each) sweet potatoes, drained ¼ cup (1/2 stick) butter, melted 1 tsp. ground cinnamon 1 tsp. ground ginger ¼ tsp. ground nutmeg 3 cups Jet-Puffed Miniature Marshmallows PREHEAT oven to 350 o. Beat sweet potatoes, butter, cinnamon, ginger and nutmeg in medium bowl with electric mixer on medium speed until well blended. SPOON into lightly greased 1 ½ - qt. casserole dish; top with marshmallows. BAKE 15 to 20 min. or until potato mixture is heated through and marshmallows are lightly browned. Makes 10 servings, ½ cup each. If you are short on oven space, use your microwave instead. Mix all ingredients except marshmallows as directed. Spoon into lightly greased microwaveable 1 1/2 qt. dish. Microwave on HIGH 8 to 10 min. or until heated through, stirring after 5 min. Top with marshmallows; let stand 2 to 3 min. Or until marshmallows begin to melt. Coconut Swirls Melt 2 tablespoons butter in 2 qt. saucepan. Take from heat. Add 3 tablespoons water and 1 teaspoon vanilla. Mix together 2 cups powdered sugar and 1 cup instant dry milk. Add to butter mixture. Stir in 3 cups coconut. Drop by teaspoonful on waxed paper. Melt a 6 oz. pkg. of semisweet or milk chocolate chips over hot water. Swirl about 1 teaspoon of chocolate on each piece. Chill until firm. Makes about 36 pieces. *If you put an almond on top of each piece before the chocolate, you have Almond Joy candy. These are wonderful either way. 1 cup soft butter 1/3 cup whipping cream 2 cups flour Cream Wafers Measure flour by dip-level-pour method or by sifting. Mix ingredients thoroughly. Chill 1 hour. Heat oven to 375 degrees. Roll dough 1/8 thick. Cut into 1 ½ inch rounds. Transfer to waxed paper heavily sprinkled with sugar.... Turing to coat both sides. Place on ungreased baking sheet. Prick in 4 places with fork. Bake 7-9 minutes or until slightly puffy. Put two cooled cookies together with Creamy Butter Filling. Makes about 5 dozen 1 1/2 inch double cookies. Creamy Butter Filling Blend ¼ cup soft butter, ¾ cup sifted confectioners sugar, 1 ½ T. cream and 1 tsp. vanilla. Tint pink or green if desired with food coloring. Submitted by Bette Quandt Submitted by Bette Quandt 6

CAKE: Powdered sugar ¾ cup all-purpose flour ½ tsp. baking powder ½ tsp. baking soda ½ tsp. ground cinnamon ½ tsp. ground cloves ¼ tsp. salt 3 large eggs 1 cup granulated sugar 2/3 cup LIBBY S 100% Pure Pumpkin 1 cup chopped walnuts (optional) Libby s Pumpkin Roll With Cream Cheese Frosting FILLING: 1 pkg. (8 oz.) cream cheese, softened 1 cup sifted powdered sugar 6 Tbsp. butter or margarine, softened 1 tsp. vanilla extract Powdered sugar PREHEAT oven to 375 o. Grease 15 x 10 inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar. COMBINE flour, baking powdered, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if desired. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. BEAT cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving if desired. Makes 10 servings. Tuttie Fruity Surprises Beat together until foamy: 4 eggs Beat in : 2 cups confectioners sugar Stir in: 6 tbsp. melted shortening (butter) Sift & stir in: 1 ½ cups flour 3 tsp. baking powder 1 tsp. salt Mix in: 1 cup nuts 1 cup dates 1 ½ cups candied fruit Bake in regular cake pan (9 x 13) at 325 o for 30 35 minutes. Cut into 2 inch squares while still slightly warm. Roll in powdered sugar before serving. (miniature fruit cakes without the long wait) Submitted by Janet Reed 7 Holiday Ribbon Mold 1 package (4 serving size) JELL-O brand gelatin, any red flavor 2 cups boiling water 1 ½ cups cold water 1 package (4-serving size) JELL-O brand lime flavor gelatin 2 CUPS Kraft Miniature Marshmallows DISSOLVE red gelatin completely in 1 cup boiling water in medium bowl, stirring 2 minutes. Stir in ¾ cup cold water. Pour into 5-cup ring mold. Refrigerate 2 hours or until set but not firm. DISSOLVE lime flavor gelatin completely in remaining 1 cup boiling water in medium bowl. Stir in remaining ¾ cup cold water. Refrigerate 30 minutes or until cooled. Pour over red gelatin. Gently place marshmallows in gelatin. (Marshmallows will float to top.) REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired. Makes 10 servings.