BARS:

APRICOT BARS

Ingredients:
• 1/2 C. butter • 1/4 C. sugar • 1 C. sifted flour • 2 eggs • 1/8 tsp. salt • 1/3 C. flour
• 1/2 tsp. baking powder • 1 C. brown sugar, firmly packed
• 1 C. stewed dried apricots • 1 C. chopped nuts

Directions:
Combine butter, sugar & flour, mixing well. Press into 8x10 baking dish. Bake at 350º for 20 mins. Combine remaining ingredients, except nuts, & beat until light. Stir in nuts. Pour over partially baked mixture. Bake at 325º 25 mins. or until lightly browned. Cut into 2” squares while still warm. Makes 20 bars.
From the Kitchen of…
Laurel O’Shea, Sioux Falls

NUTS BARS

Ingredients:
• 1 & 1/2 C. flour • 3/4 C. brown sugar • 1/2 tsp. salt • 1/2 C. salt
Mix & pat on cookie sheet. Bake 350º for 10 mins.
Sprinkle 1 can mixed nuts over crust.
• 1 6oz. pkg. butterscotch chips  • 1/2 C. white syrup  • 1 tsp. vanilla • 2 Tbsp. butter
Melt together & pour over nuts. Cool & cut.
From the Kitchen of…
Glenda Morton, Sioux Falls

ALMOND BARK RICE KRISPIES

Ingredients:
• 1 lb. white almond bark • 1 cup peanut butter
• 4 1/2 cups rice krispies • 1 & 1/2 cup salted peanuts

Directions:
Melt bark and peanut butter on low heat; add rest of ingredients until well mixed. Put in buttered pan and cool.
From the Kitchen of…
Kerri Plucker, Tea

COOKIES:

DATE PINWHEELS

Ingredients:
• 1 & 1/2 C. chopped dates • 1 C. water • 1 C. sugar
• 1/2 C. chopped pecans or walnuts • 1 cup butter
• 2 C. packed brown sugar • 1/2 C. sugar  • 3 eggs     
• 4 & 1/2 C. flour • 1 tsp. baking soda • 1 tsp. cinnamon
Directions:
Combine dates, sugar & water. Cook until thick & add nuts. Cool. Cream butter & sugars. Add eggs one at a time. Combine flour, soda & cinnamon. Add gradually to creamed mixture. Divide dough & roll on a lightly floured surface to rectangle 1/4” thick. Spread half date filling & roll jelly roll style. Wrap with plastic wrap. Make other roll. Chill dough overnight. Cut into 1/2” slices. Bake on greased cookie sheet at 375º for 12 minutes. Makes 4 dozen.
Lunette Sandhoff, Sioux Falls

SANTA HOUSE SUGAR COOKIES

Ingredients:
3 C. pwd. sugar • 2 C. butter • 2 eggs
• 2 tsp. vanilla (or may use almond or lemon) extract
• 5 C. flour • 2 tsp. baking soda • 2 tsp. cream of tartar
Directions:
Cream butter & sugar. Add eggs & flavoring. Mix thoroughly. Blend in dry ingredients. Chill dough overnight. Roll in 1/4” thickness. Cut in desired shapes. Bake 375º for 5-8 mins.
Lunette Sandhoff, Sioux Falls

OATMEAL CRISPIES

Ingredients:
• 1 C. shortening • 1 C. brown sugar • 1 C. sugar
• 2 eggs, beaten well • 1 tsp. vanilla • 1 & 1/2 C. flour
• 1 tsp. salt • 1 tsp. soda • 1/2 C. chopped walnuts
• 3 C. quick-cooking oatmeal
Directions:
Cream shortening & sugars, add eggs & vanilla, beat well. Add sifted dry ingredients. Add oatmeal & nutmeats. Mix well. Shape into rolls, wrap in wax paper & chill or freeze overnight. Slice 1/4” thick. Bake on greased cookie sheet at 350º for 9-10 mins. Makes 5 dozen cookies.
Elfrieda Postma, Sioux Falls

CAKES:

PUMPKIN ANGEL FOOD CAKE

Ingredients:
• 1 C. canned pumpkin • 1 tsp. vanilla     
• 1/2 tsp. ground cinnamon • 1/2 tsp. ground nutmeg     
• 1/4 tsp. ground cloves  • 1/8 tsp. ground ginger
• 1 pkg. angel food cake mix • 14 Tbsp. whipped topping
• additional ground cinnamon, optional
Directions:
In a large bowl, combine pumpkin, vanilla & spices. Prepare cake mix according to pkg. directions. Fold 1/4 of the batter into pumpkin mixture, gently fold in remaining batter. Spoon into an ungreased 10” tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack at 350º for 38-44 mins or until top is golden brown and cake springs back when lightly touched. Immediately invert pan; cool completely about 1 hr. Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish each slice of cake with 1 Tbsp. whipped topping; sprinkle with cinnamon if desired.
Laurel O’Shea, Sioux Falls

EARTHQUAKE CAKE

Spray 9x13” pan with Pam:
Spread:
• 1 C. chopped pecans • 1 C. coconut in bottom of pan
• 1 Devil’s Food cake mix.
Mix as directed and pour over nuts & coconut
• 1 (8oz.) cream cheese, softened • 1 stick butter
• 2 C. powdered sugar
Mix together and pour over cake batter. Bake 375º 40 mins. til done.
Top will crack.
Glenda Morton, Sioux Falls

CHOCOLATE LOVERS CAKE

Ingredients:
• 1 box chocolate fudge cake mix (I used SuperMoist’s Triple Chocolate Fudge, but any chocolate kind with pudding in it works - the fudge is definitely better than Devil’s Food, promise!)  
• 2/3 C. water • 1/3 C. orange juice • 1 C. sour cream
• 3 eggs • 6 oz. chocolate chips (3/4 C.)
Chocolate glaze:
• 3 Tbsp. butter • 1 C. powdered sugar, sifted
• 1 tsp. vanilla • 2 Tbsp. hot water • 6 Tbsp. cocoa
Directions:
Mix together everything but chocolate chips. I followed the box’s recommendation of 30 secs. on low, then 2 mins. on med. Then mix in chocolate chips. Pour into a well-greased (with shortening - NOT oil), well-floured bundt pan. I can’t stress this enough! The greasing & flouring are essential for the cake to not stick, so be thorough. Bake at 350º for 40-45 mins. When the cake has cooled, drizzle with chocolate glaze, which is made by combining: 3 Tbsp. butter (you can melt it; I just used softened butter and then zapped the whole glaze for 25 seC. to make it pourable) 1 cup powdered sugar, sifted 1 tsp. vanilla 2 Tbsp. hot water 6 Tbsp. cocoa with vanilla ice cream.
Marilyn Maurer, Sioux Falls

SIDE DISHES:

SCALLOPED CORN CASSEROLE

Ingredients:
• 1 can cream corn • 3/4 C.  milk
• 1 egg, beaten slightly • 1 C. cracker crumbs
• 2 Tbsp. minced onion • 1 C. grated cheese
• 1/2 tsp. salt • dash of pepper
• 2 Tbsp. soft butter
Directions:
Mix all ingredients together, pour into greased casserole & dot with butter or mix in ingredients. Bake for 30 minutes at 350º.
Elfrieda Postma, Sioux Falls

ZUCCHINI - ITALIAN STYLE

Ingredients:
• 3 - 4 Zucchini Squash cut into 1/4” slices or shredded
• 1/2 cup water• 4 slices bacon, precooked is best
• 1 small onion, chopped• 1 clove of garlic, chopped
• 3 slices bread, diced • 1/4 lb. cheese, diced or shredded • 1 can tomato sauce • salt and pepper
• Grated Parmesan cheese
Directions:
Cook squash in water for 5 min. or until tender. Brown bacon, onion, garlic in small skillet. Combine all ingredients except Parmesan cheese; toss until blended. Salt and pepper to taste. Place mixture in a greased casserole, top with a generous sprinkling of Parmesan cheese. Bake at 350º for 20 min.
Peg McGurie, Deer Park, WA

MUSHROOM GRAVY

Ingredients:
• 1 sm. (4oz.) can mushroom stems & pieces.
(Save juice & mix with milk in a container equaling 2 C.)
• 1/2 med. onion (cut & chop into small pieces)
• 4 Tbsp. margarine    • 2 Tbsp. flour
• 2 Tbsp. ketchup
Directions:
Use a large frying pan that can hold liquid, cut mushrooms into small pieces, melt margarine, add onions & cook until done. Add flour & cook until done, then add mushrooms and mix.  Add ketchup, stir well, add milk, stir over med - low heat (don’t boil over) & keep stirring.  Cook until well blended and bubbles, until it has nice color.  Serve over bread or mashed potatoes, salt and pepper to taste. Store leftover gravy in refrigerator.  When heating, do not add milk or water to gravy, it makes it too thin.
Caroline Anawski

MAIN DISHES:

PIZZA CRUST

Ingredients:
• 7-8 oz. water (1 C.) • 3/4 tsp. salt
• 2 Tbsp. olive oil • 2-1/2 C. all-purpose flour
• 2 tsp. sugar • 2 tsp. yeast
Directions:
Set to dough stage in bread machine. Press start. When dough cycle is finished, press dough on pan. May put your favorite ingredients on with cheese. Bake at 400º degree for 15-20 minutes.
Elfrieda Postma, Sioux Falls

KORY'S PIZZA SAUCE

Ingredients:
• 2 C. tomato sauce    • 1  6oz. can tomato paste
• 1 tsp. salt     • 1 tsp. sugar
• 1 1/2 tsp. pepper or 1 tsp. freshly ground pepper
• 1/2 tsp. red pepper (fine powder)
• 2 tsp. minced garlic (2 cloves)     • 1 tsp. basil leaves
• 1/2 tsp. oregano     • 1/4 tsp. fennel
Directions:
Mix well, put on crust. Then top with other ingredients.
Elfrieda Postma, Sioux Falls

OATMEAL PANCAKES - FAMILY FAVORITE

Ingredients:
• 2 cups quick cooking oatmeal •  2 C. warm milk
• 2 eggs, separated • 1/3 C. oil/shortening
• 1/3 C. flour • 2 & 1/2 tsp. baking powder • 1 tsp. salt
Directions:
Beat egg whites until stiff. Add warm milk to oatmeal, (in bowl) let stand few minutes. Then add egg yolks. Mix in oil, flour sifted with baking powder and salt. Mix well and then fold in whipped egg whites. Cook like pancakes.
Elfrieda Postma, Sioux Falls

MEXICAN SEAFOOD MANICOTTI

Ingredients:
• 1 box manicotti noodles • 1 jar salsa (mild, med. or hot)
• 1 pkg. imitation crab • 1 pkg. imitation lobster
• 1 jar white Ragu • 1 finely diced celery stalk
• 1 Lg. carrot finely diced or a small can diced carrots
• 1 (8oz.) bag mozzarella cheese • 1 (8oz.) Montery Jack-Colby cheese
• 1 cup hot water     
Directions:
In Lg. bowl, combine crab, lobster, carrots, celery. Stuff mixture in manicotti noodles. Pour 1 cup of very hot water over noodles. Pour salsa over it, then Ragu white sauce, then pour both bags of cheese over that. Cover with foil, and put in frig overnight. Next day, cook at 350º for 1 hour. May garnish with sour cream, tomatoes or even avocado dip. Delicious! I made this up for something new. But now it has become a fave of my friends & family.
Carol Williams, Sioux Falls

VIDALIA ONION CASSEROLE

Ingredients:
• 4 - 5 Vildalias, sliced 1/4” thick • 1/4 C. butter or marg.
• 1/4 C. sour cream • 3/4 C. grated parmesan cheese
• 10 butter-flavored crackers, crushed (Ritz)
Directions:
Saute onions in butter until tender. Stir in sour cream. Spoon half into 1 qt. dish, sprinkle w/cheese. Top w/remaining onions, then crackers. Baked uncovered at 350º 20-25 mins.
From the Kitchen of…
Glenda Morton, Sioux Falls

SWEET & SOUR CHICKEN

Ingredients:
• 1  20oz. can pineapple chucks, juice pack • 1/2 C. sugar
• 2 Tbsp. cornstarch • 1/2 C. vinegar
• 2 Tbsp. orange marmalade • 1/4 C. margarine
• 1 lb. boneless, skinless chicken breasts, cut in 1/2” cubes
• 1 green pepper, sliced • 1 med. onion, thinly sliced
• 3 C. hot, cooked rice
Directions:
Drain pineapple, reserving 1/3 C. juice. Combine sugar & cornstarch. Mix in pineapple, juice, vinegar & orange marmalade. Set aside. Melt margarine in large skillet. Add chicken & cook 5 mins. Stir frequently. Add green pepper & onion, cook 2 mins. Add pineapple mixture. Bring to boil to thicken, stirring. Serve over rice. Serves 6, 1 C. serving.
Glenda Morton, Sioux Falls

CORNMEAL WAFFLES

Ingredients:
• 1 C. flour • 1 C. cornmeal • 2 tsp. baking powder • 1 tsp. soda • 1 tsp. sugar • 1/2 tsp. salt
• 2 eggs beaten • 2 C. buttermilk • 4 Tbsp. oil

Directions:
Mix dry ingredients. Beat eggs with buttermilk & oil. Add to dry ingredients. Bake in hot waffle iron. Delicious & very easy to make.
Lunette Sandhoff, Sioux Falls

FRENCH TOAST CASSEROLE

Ingredients:
• 1/2 C. brown sugar     • 1 stick butter     • 2 Tbsp. Karo syrup
Melt brown sugar, butter and syrup together & pour into bottom of pan.
• 7 eggs     • 1 & 1/2 cups milk    • cinnamon, vanilla*
Directions:
Loaf of bread (any kind you like…I prefer sandwich) tear into pieces & put on next…pile high press down a little to make it even all the way around. Pour eggs & milk mixture (add anything else you would like*) over bread. Put in fridge overnight. Bake at 350º for about 40 mins.
Judith Sarutzki, Sioux Falls

HOT TUNA BUNS

Ingredients:
• 1 can of tuna, drained • 1 C. chopped celery • 1/4 C. mayonnaise
• 2 Tbsp. catsup • 1 tsp. lemon juice • salt & pepper
• 4 hamburger buns, split
Directions:
Combine tuna, celery, mayonnaise, catsup, & lemon juice. Season to taste with salt & pepper. Divide tuna mixture among 4 buns. Wrap each sandwich in a paper towel or napkin. Cook 2 at a time on 80 (reheat) 1 to 1  & 1/2 mins, or until rolls are hot.
Janel Schwartz, Sioux Falls

CHICKEN LOAF

Ingredients:
• 1 & 1/2 C. cooked chicken, cut up  • 1 & 1/2 C. soft bread crumbs • 3/4 C. chicken broth • 3/4 C. milk     
• 1/2 C. cooked rice  • 2 eggs, well beaten
Directions:
Mix all ingredients, sprinkle, buttered crumbs on top and bake in 9x13” pan. cut into squares and serve with cream of mushroom soup over.
Janel Schwartz, Sioux Falls

STOVE TOP MEAT LOAF

Ingredients:
• 2 lbs. ground beef • 2 eggs, beaten • 1 small chopped onion
• 1 C. V8 juice • 1/2 tsp. salt
• 1 box Stove top stuffing mix • 1/2 tsp. black pepper
• 1 sm. green or red pepper, chopped • 1/2 C. salsa
Directions:
Mix eggs, V8, salt & pepper, onion, green/red pepper and stove top vegetable & seasoning pack. Add ground beef; mix well. Add bread crumbs from the stove top mix. Place in 9x9” greased baking dish. Push spoon into the center of meat mixture so there is a hole. Pour salsa on meat loaf and pat a little bit in center where hole is. Bake 45 min. at 350º, or until done.
Lauriann Martinez, Sioux Falls

PARTY TAVERNS

Ingredients:
• 5 lbs. lean hamburger • 8 stalks of celery, finely cut
• 1 med. onion, grated • 1  3/4 C. catsup
• 1 can of tomato soup • 1  1/2 cans chicken gumbo soup
• 4 Tbsp. prepared mustard  • 2 tsp. chili powder
• 3 & 1/2 Tbsp. vinegar • 4 Tbsp. brown sugar
• Salt & pepper to taste • 2 Tbsp. pickle juice
Directions:
Lightly brown hamburger, put in roaster. Mix rest of the ingredients & pour over hamburger. Cook slowly at 250º for 1 & 1/2 to 2 hours; stirring frequently. I have also made this in the crockpot on low heat for 3 1/2 to 4 hours. Its a family favorite, and I have many requests to make this for family get-togethers.
Lauriann Martinez, Sioux Falls

MOM'S HONEY LEMON CHICKEN

Ingredients:
• 2  1/2 to 3 lbs. frying chicken, cut up • 1/2 tsp. salt
• 1/2 tsp. pepper • 1/2 C. honey
• 1 C. catsup • 1 Lg. lemon, thinly sliced
Directions:
Arrange chicken in lightly greased baking dish or pan. Salt & pepper the chicken. Combine catsup & honey, pour over chicken on all sides. Put lemon slices on top. Bake at 350º, until done (about 45-60 mins).
Lauriann Martinez, Sioux Falls

BAKED GOODS:

STAY CRISP ROSSETTES

Ingredients:
• 2 eggs, slightly beaten • 2 tsp. sugar
• 1 C. milk • 1/2 tsp. salt
• 1/2 C. corn starch • 1/2 C. flour
Directions:
Mix ingredients together, don’t over beat. Heat rosette iron in deep, hot oil (350º to 375º F) for 2 minutes. Drain excess oil from iron; dip in batter to 1/4” from top of iron, then immediately into hot oil. Fry rosette until golden, 10 to 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto rack placed over paper towels. Reheat iron 1 minute; make next rosette. If you have two rosette irons, reheat one while using the other. Stir batter from time to time as you will get some oil in it. Sprinkle rosettes with confectioner’s sugar. Makes 3 & 1/2 dozen.

From the Kitchen of Janet Agre, Brandon

KRUMKAKA

Ingredients:
• 1 C. melted butter • 2 C. sugar
• 2 C. milk • 3 C. flour
• 4 eggs • 1 tsp. vanilla

Directions:
Beat all together and use 1 tsp. of batter on iron at a time. Cook both sides until golden.

From the Kitchen of Janet Agre, Brandon, SD

JANE'S ALMOND BREAD

Ingredients:
• 1 C. milk, scalded & cooled • 1 pkg. yeast, in 1/4 C. warm water
• 3 egg yolks • 4 Tbsp. sugar • 4 C. flour  • 1 tsp. salt • 1 C. butter, softened to room temp
Directions:
Pour milk into lg. bowl when cooled, add remaining ingredients, mix well. (Dough will be very soft) Cover, refrigerate overnight. When ready to bake, use as little flour as possible to divide dough in half and then into 3 ropes for each half. Braid loosely on cookie sheet and let rise in warm place until doubled. Bake at 325º for 20-30 mins until golden.
Frosting: 1 & 1/4 C. powdered sugar, 1 Tbsp. butter, softened 1 Tbsp. milk, 1/4 tsp. almond extract (Combine to a drizzle consistency adding more milk or sugar as needed) Frost warm bread and sprinkle with sliced almonds. Perfect for Christmas morning!
From the Kitchen of…
Sheri Bolon, Sioux Falls

KEVIN'S FAVORITE BREAD

Ingredients:
• 1 & 1/3 C. hot water 110º+ • 2 Tbsp. vegetable oil
• 3 Tbsp. honey or 1 Tbsp. dark molasses + 2 Tbsp. Honey
• 1 tsp. salt • 1 egg beaten (room temp)
• 2 C. whole Wheat flour  • 2 C. White bread flour
• 1 Tbsp. active dry Yeast
*You can make multi grain by substituting 3/4 C. 7 grain or 10 grain cereal for part of wheat flour. Also, I like to add dried garlic and fresh basil or dried tomatoes.
Directions:
1. Measure and add liquid ingredients to bread pan. 2. Measure and add dry ingredients (except yeast) to bread pan. 3. Use spoon to form well in the flour and put the yeast in it. Making sure yeast doesn’t come in contact with any liquid. Put pan in bread machine. Set to DOUGH CYCLE. Press “start.” When raised and dough cycle finished, put dough on floured counter top, knead a few times to remove air bubbles, shape into a loaf and place in greased loaf pan. Let it rise again in pan until doubled. Bake at 400º for 22-26 mins. 4. Or, bake in Bread Machine. Put pan in Bread Machine & close lid. Choose “whole wheat” setting and crust color. Press start.

From the Kitchen of Elfrieda Postma, Sioux Falls

DELICIOUS PUMPKIN BREAD

Ingredients:
• 1 lg. can pumpkin • 3 C. sugar • 4 beaten eggs
• 2/3 C. water • 1 cup veg. oil • 3 & 1/2 C. flour
• 1/2 tsp. baking powder  • 2 tsp. soda • 1 tsp. ginger
• 1 tsp. cinnamon • 1 tsp. nutmeg • 1/2 tsp. salt
Directions:
Mix pumpkin, sugar & eggs together with a mixer. Mix all dry ingredients together. Add dry ingredients alternately with water & oil into pumpkin mix. Add nuts; chocolate chips, if desired. Bake 1 hour 325º. I usually make several small loaves of this.
From the Kitchen of…
Dianne Nelson, Sioux Falls

SOUPS & SALADS:

ASPARAGUS OR BROCCOLI SOUP

Ingredients:
• 8 oz. cream cheese • 4 small onions, chopped
• 2 (10oz.) pkgs. frozen broccoli or asparagus, chopped
White Sauce:
• 1/2 lb. butter or margarine • 8 Tbsp. flour
• 4 C. milk • 1 tsp. salt
Directions:
To 2 qt. boiling water add 6 chicken bouillon cubes or 6 Tbsp. of chicken bouillon. When bouillon is dissolved add broccoli or asparagus and onions. Simmer until tender. In separate pan make white sauce of butter, flour, salt and milk. Add cream cheese. Add to broth. Makes a large batch. Can be frozen. Then warmed up in Microwave. It will look curdled but when warmed up it will be smooth.
Elfrieda Postma, Sioux Falls

SPINACH SALAD

Ingredients:
• 1 bag spinach or lettuce • 4 hard boiled eggs
• 2 cans water chestnuts • 1 can bean sprouts, drained • 1/2 lb. bacon, fried crisp
Dressing:
• 1 C. oil • 1/2 C. vinegar  • 1/3 C. catsup • 1 med. onion (chopped) • 3/4 C. sugar • 1 tsp. worcestershire sauce • 1/2 tsp. salt
Directions:
Put oil, vinegar, catsup, onion, sugar, worcestershire sauce and salt in blender. Mix well. Pour dressing over other ingredients. This dressing is very good on any tossed salad.
From the Kitchen of…
Elfrieda Postma, Sioux Falls

MY ULTIMATE SMOKY & CREAMY CHICKEN TORTILLA SOUP

Ingredients:
• 2 Lb. boneless skinless chicken breasts • 3/4 tsp. Kosher salt
• 1 Tbsp. Chicken seasoning (recommend Montreal Chicken)
• 3 medium tomatoes, diced • 1/4 C. canned chipotle in adobo
• 3/4 tsp. cumin • 3/4 tsp. blk pepper • 3/4 tsp. garlic pwd • 3 Tbsp. cooking oil • 1 onion diced     
• 2 cans each tomato, cheddar cheese and nacho cheese soups
• 1 C. milk • 36oz. low sodium chicken broth/stock
• 2- 4 oz. cans diced green chilies, drained    
• 4 oz. can sliced black olives, drained
Directions:
Sprinkle chicken breasts with the chicken seasoning and bake at 350º for 30 mins. or until juices run clear. Let cool & shred. Meanwhile, put tomatoes, chipotle, cumin, garlic powder, pepper, & salt in blender or processor. Puree till smooth. Heat the vegetable oil in a saucepan over med. heat. Add the onion & sauté until golden, about 7 mins. Add pureed mixture, bring to a simmer. Add shredded chicken, simmer until sauce thickens & chicken is tender, about 10 mins. Season to taste with additional salt & pepper. Put soups, chicken stock, & milk in a 5qt. crock-pot. Add drained green chilies & black olives, stir. Add chicken & sauce mixture, heat through on low setting, approx. 2 hrs. Serve with fried tortilla strips, shredded cheese & sour cream if desired.
Dianne Sports, Sioux Falls

SAUSAGE SOUP

Ingredients:
• 1 lb. sausage • 2 cloves garlic, minced
• 2 (14oz) cans chicken or beef broth (we prefer chicken)
• 1 (14.5oz) can tomatoes (prefer diced-Italian-style if using Italian sausage) • 1 can whole kernel corn (or other veggie variety-see below)
• 1 diced onion • 3 stalks diced celery
• 1/2 box of frozen spinach defrosted, chopped & drained of excess water (or the whole box if you prefer)
• 1/4 tsp. ground black pepper • 1/4 tsp. salt or to taste
• Olive or extra virgin oil • 1 can of beans*
Directions:
In a stockpot or Dutch oven, brown sausage. Pour sausage into a strainer & spray hot water over it, let drain. (This step is optional of course, but it will take some of the calories out of the soup. Your call!) Saute onions, celery & garlic in olive oil in same pot. Season with salt & pepper. Stir in broth, tomatoes, veggie(s), spinach. Reduce heat, cover, simmer 15 mins. Taste to see if anything needs to be added (salt, pepper, heat, Italian seasoning, etC.) Stir in beans & simmer another 15 mins. Variations/Extras: Fire up your can opener & add: 1 can of mixed veggies (check for lima beans!) or 1 can of sliced potatoes, or 1 can of whole kernel corn, or 1 can of green beans, or a can of diced carrots (if using raw carrots, dice them & add to mix with onions & celery) or any 2 cans of veggies or any 3 or all of them if you’d like!! EXPERIMENT!! Use Mexican style tomatoes (with green chilies) instead of regular/plain or Italian. Use other greens like Kale. Add Italian seasoning or other seasonings that you like. Add any fresh herbs that you like. Use fresh diced zucchini. Use more garlic! Dice peppers (bell, jalepeno, pablano, habenero, etc.) & saute with onions and etC. Chop green onions and add with the beans. Add red pepper flakes or cayenne pepper for some extra heat. Got a can opener phobia? You can minimize cans by using fresh or frozen veggies, but you may need to add more broth. Fresh vegetables make more work and add to the cooking time! Beans would be tough without a can opener, but you could soak a bag of beans overnight to soften them up, but it’s more work! This recipe is meant to be simple and easy!
Rory Binkerd, Hartford, SD

APPETIZERS:

GARY'S SALSA

Ingredients:
• 1-28 oz. can of better brand tomato sauce
• 1-28 oz. can of better brand stewed tomatoes
• 1 can chopped green chili’s
• 3/4 bunch of cilantro, chopped fine
• 1 & 1/2 bunches of green onions, chopped
• 2 med. Yellow onions, chopped fine
• 2 med. Jalapeno’s chopped fine
• 3 lg. tomatoes chopped
• 2 lemons seeded, use juice and pulp
• 3 small limes, use juice and pulp
• 3 - 5 cloves of garlic diced
• 1 Tbsp. of peppercorns roasted in fry pan.
(Not too hot or you will cough)
• 1 tsp. hot pepper flakes
(Use rolling pin to crush peppercorns and pepper flakes)
• 1 tsp. onion powder     • 1 tsp. garlic powder
• 1 Tbsp. seasoning salt     • 1 tsp. chili powder
• 1 Tsp. salt
Directions:
Chop fresh veggie’s in chopper add a little tomato sauce Then combine all the rest of tomatoes, etC., in large container. It makes a lg. ice cream bucket full.
From the Kitchen of…
Elfrieda Postma, Sioux Falls

CREAM CHEESEBALL

Ingredients:
• 2 pkg 8 oz cream cheese • 2 pkg thin dried beef • 2 Tbsp. onion • 1 tsp. garlic • 1 tsp. Worcestshire sauce
Directions:
Combine ingredients, shape into ball. Roll in shredded cheddar cheese or sunflower kernels if desired. Serve with Ritz or Townhouse crackers & enjoy!
From the Kitchen of…
GayLynn Burchett, Harrisburg, SD

SAUERKRAUT BEEF DIP

Ingredients:
• 1 lb. ground beef, browned & drained
• 1 can (10.5 oz) Hormel Chili (without beans)
• 1 can (14 oz) sauerkraut • 1 lb. Velveeta cheese
Directions:
Drain sauerkraut and place all ingredients in crockpot & heat until cheese is melted. Serve with crackers or place in a hollowed out bread round & serve with the torn bread.
From the Kitchen of…
Karla Pazour, Pukwana, SD

PASTRAMI STUFFED MUSHROOMS

Ingredients:
• 2 16-oz. cartons Fresh Mushrooms (40 med)
• 8 oz. Deli Beef Pastrami, finely chopped
• 8 oz. water chestnuts, well drained     • 1 C. Swiss cheese, grated • 1/2 C. light mayonnaise         • 1 tsp. caraway seed
• Optional Garnish: Parsley leaf
Directions:
Remove stems from mushrooms, save for other use. In food processor, chop Pastrami; add water chestnuts & pulse a few times. Add remaining ingredients, combine well. Spoon mixture in the mushroom caps. Place on baking sheet. Bake at 350º for 25-30 mins. May garnish with parsley leaf.
From the Kitchen of…
Karla Pazour, Pukwana, SD

DESSERTS:

RIBBON SALAD FOR HOLIDAYS

Dissolve: • 1 pkg. strawberry, cherry or raspberry Jello
• 1 cup hot water Add: • 1 pint of frozen whole cranberry sauce or 1 lb. can. • 2 Tbsp. lemon juice Soften and cream: • 1 (8oz.) pkg. cream cheese Fold in: • 1 C. cream, whipped •1/2 cup nutmeats, chopped • powdered sugar
Directions:
When Jello, cranberry sauce & lemon juice mixture cools, pour it into lightly oiled small bread pan, or oblong glass bowl. Chill until thickened. Spoon cheese & cream mixture over thickened cranberry/Jello mixture & freeze, unwrapped, 3 hrs/overnight. Remove from freezer, allow salad to stand about 10 mins. at room temp. Slip frozen salad onto freezer foil, wrap and store in freezer until ready to serve. I make this special for Christmas dinner.
Elfrieda Postma, Sioux Falls

CRANBROSIA

Ingredients:
• 2 C. fresh or frozen cranberries, ground or chopped
• 1 C. of sugar • 1 11oz. can mandarin oranges (drained)
• 1  18oz. can pineapple chunks (drained)
• 1 lg. banana (cubed sm) • 2 envelopes unflavored gelatin    
• 1 C. of sour cream • 1 C. of whipping cream
Directions:
Combine cranberries & sugar. Mix well. Drain oranges & pine apple, add oranges, pineapple & banana to cranberries. Sprinkle gelatin over 3/4 C. of combined juice. Place over med. heat, stirring to dissolve gelatin. Add to fruit mix. Fold in sour cream, whip cream until stiff, fold in fruit, turn into 2 qt mold. Chill overnight. (Coat mold with salad dressing, which will make the mold come out easier. Can decorate with whipping cream and can use bundt pan for mold.)
Peggy Knutson, Colton, SD

FESTIVE RASPBERRY DESSERT

Ingredients:
• 2 C. flour • 1/2 C. brown sugar • 1 C. real butter
• 1 C. chopped nuts (pecans or walnuts) • 12oz. Cool Whip
• 1 C. powdered sugar • 8oz. pkg. cream cheese  • 1 tsp. vanilla
• 1 large pkg. (4  3/4oz. pkg.) Raspberry Danish Junket Dessert
• 12 oz. fresh or frozen raspberries.
Directions:
Mix flour, brown sugar, butter & nuts together and spread on cookie sheet. Bake 12 mins 350º. Cool, then crumble. Line a 9x13 pan with 2/3 of the crumbs. Mix together Cool Whip, powdered sugar, cream cheese, vanilla. Spread this mixture over crumbs. Put Raspberry Danish Junket Dessert with raspberries on top. Sprinkle remaining crumbs over dessert. Chill at least 2 hours.
Dianne Nelson, Sioux Falls

VAL'S HOLIDAY FRUIT

Ingredients:
• 1 jar maraschino cherries, drained & patted dry (will turn the fruit red if you do not do this step)
• 1 lg. can sliced pears, drained • 1 lg. can sliced peaches, drained
• 1 sm. can pineapple chunks, drained
• 3 Tbsp. butter, cut into sm. sq.
• 1/2 C. brown sugar • 1 tsp. cinnamon
Directions:
Place all fruit in a party casserole dish sprayed with Pam. Do not mix at this time, do not add any liquid. Place squares of butter all around the top of the fruit, sprinkle with cinnamon & brown sugar. Start cooking when the butter is melted lightly stir mixture then leave for the remaining cooking time. Cook at 325º for 35 mins. Serve with holiday dinner. You can splash a little rum in it when you stir it for that butter rum flavor but its great without the rum.
Vanessa Dean, Sioux Falls

PIES:

PINA COLADA PIE

Ingredients:
• 1 Ready made shortbread pie crust
• 1 envelope unflavored gelatin
• 1 C. whipping cream (heat to boiling)
Directions:
In a blender, pour in cold water and sprinkle in gelatin.  Let stand for 1 min.  Add in hot cream, cover and blend until gelatin is dissolved, about 2 mins.
Add in:
• 8oz. cream cheese, softened • 3/4 C. powdered sugar
• 1 Tbsp. light rum
• 10 oz. can frozen Piña Colada mix, thawed
Blend well, place in fridge and chill for 1 hr. or until thickened.
Stir in:
• 1 &  1/2 C. coconut
Pour into crust and chill until serving. Garnish with whipped cream and maraschino cherries.

From the Kitchen of…
Carol Wilde, Sioux Falls

PEACHY CREAM CHEESE PIE

Ingredients:
• Unbaked 8” graham cracker crumb crust
• 1 & 1/2 (8oz.) pkgs cream cheese • 2 eggs
• 1/2 C. sugar • 1/2 tsp. vanilla
• 1 - 1 lb., 13oz. can sliced peaches • 1/4 C. apricot preserves
• 1 tsp. lemon juice
Directions:
Day before or early on the day: Make graham crust, press firmly to sides & bottom with spoon, refrigerate. Heat oven to 350º. In med. bowl, at med. speed of mixer, beat cheese, eggs, sugar & vanilla until smooth, scraping bowl & beaters occasionally. Pour into chilled crust & bake for 30 mins or until set. Meanwhile, drain peaches & carefully slit each slice lengthwise in halves. Place thin slices on paper towel covered cookie sheet, cover with paper towels & pat dry. Refrigerate. When pie is cool, start at outer edges to arrange peach slices, petal fashion, in overlapping rows over the top. It will look like a large flower. In small saucepan melt apricot preserves, then stir in lemon juice. Brush mixture over peach slices, then refrigerate.
From the Kitchen of…
Glenda Morton, Sioux Falls

QUICK STRAWBERRY DAIQUIRI PIE

Ingredients:
• 1 & 1/2 C. crushed buttery round crackers
• 1/4 C. sugar  • 1/3 C. melted butter
Directions:
Heat oven to 325º. Mix together crust ingredients and press into a 9” pie pan. (bottom & sides) Bake for 10 mins; cool completely.
Filling:
• 1 qt. vanilla ice cream, softened
• 10oz. pkg. frozen strawberry daiquiri mix, partially thawed
Blend well together & pour into cooled crust. Freeze 4-6 hours or until firm.
Garnish:
• 1/2 cup whipping cream    • 8 strawberries (fresh)
Let stand at room temp 10 mins. before serving. Garnish with whipped cream and strawberries.
From the Kitchen of…
Carol Wilde, Sioux Falls

SOUR CREAM RHUBARB PIE

Ingredients:
• 1 C. of sugar • 8 oz. sour cream
• 1 Tbsp. cinnamon • 5 Tbsp. flour
• 4 C. fresh rhubarb (or 6 C. if frozen previously, drained well)
• 1  9” pie shell (unbaked) • 1 Tbsp. sugar
Directions:
Place rhubarb in pie crust; mix 1 C. sugar, flour & sour cream together; spoon over rhubarb & spread to cover rhubarb. Mix cinnamon & 1 Tbsp. sugar; sprinkle on top of pie. Bake at 375º for 40-45 mins.
From the Kitchen of…
Lauriann Martinez, Sioux Falls

PIES:

EASY CARAMEL DIP

Ingredients:
• 1 pkg. (14oz.) caramels     • 1 can sweetened condensed milk
• 1 stick of oleo
Directions:
Unwrap caramels & place in sauce pan with milk and oleo. Stir together over very low heat until all melted. Let cool and serve as a dipping sauce for apples and such. VERY GOOD.
From the Kitchen of…
Sharon Van Wyhe, Crooks, SD

CARAMELS

Ingredients:
• 3 C. sugar • 1 C. cream • 1 & 3/4 C. lt. corn syrup • 1 C. butter • 1 C. cream • 1 C. chopped nuts (opt)
Directions:
Mix sugar, 1 cup cream, syrup & butter & boil for 30 mins. Add the other cup cream & boil to firm ball stage (247º with candy thermometer.) Add chopped nuts & pour without stirring in well buttered 8x8 pan. I cut in small pieces & wrap in wax paper.  
From the Kitchen of…
Lunette Sandhoff, Sioux Falls

HOLIDAY PECANS

Ingredients:
• 1 C. sugar  • 1 tsp. salt  • 2 tsp. cinnamon • 1 egg white • 3 C. pecan halves • 4 Tbsp. unsalted butter, melted
Directions:
Heat oven to 300º. Line a rimmed baking sheet with nonstick foil: set aside In a small bowl, stir together sugar, salt & cinnamon; set aside. In med. size bowl whisk egg white & 1 Tbsp. water until foamy. Add pecans to bowl & stir until coated. Pour in sugar mixture & melted butter & stir well to combine. Spread pecan mixture in even layer on prepared baking sheet & bake at 300º for 25 min. stirring occasionally. Makes 3 cups.
From the Kitchen of…
Lunette Sandhoff, Sioux Falls

OREO TRUFFLES

Ingredients:
• 1 pkg oreos • 1 pkg. (8oz.) cream cheese • 1 pkg almond bark
Directions:
Put oreos in gallon size ziplock bag & roll with rolling pin until smooth. Pour into bowl, add cream cheese & mix with hands until smooth. Melt almond bark. Roll truffles into 1” balls & dip in melted almond bark. Place on cookie sheet to cool.
From the Kitchen of…
GayLynn Burchett, Harrisburg SD

CANDIED SUGAR PEANUTS

Ingredients:
• 1/2 C. water • 1 C. sugar
• 3/4 tsp red food coloring • 12 oz. raw peanuts
Directions:
Cook all ingredients over low heat in a heavy pan. Boil stirring gently until all liquid is gone & peanuts are still separate. Spread apart on a buttered cookie sheet. Place in 325º oven for 15 mins. Stir gently to separate peanuts and place back into the oven for another 15 mins. Cool.
From the Kitchen of…
Bev Sievert, Sioux Falls

PEPPERMINT MERINGUE KISSES