1 each egg, beaten
1 tablespoon vegetable oil
1 cup milk
1 cup flour
1 teaspoon sugar
1/4 teaspoon salt
1 teaspoon baking powder
fresh cheese curds
In a bowl combine egg, oil and milk; mix well.
Add flour, sugar, salt and powder;
mix until smooth.
Dip curds in batter. Deep fry in 375 degree oil.
1/4 cup orange juice
1 medium apple, chopped fine
1/2 cup strawberries, chopped fine
2/3 cup grapes, chopped fine
2 tablespoons brown sugar
1 tablespoon apple butter
1 tablespoon grape jelly
Mix all the ingredients together and store in the refrigerator. Let the mixture sit for at least 1 hour. Serve with animal or graham cracker.
1 cup butter
dash salt
14 ounces sweetened condensed milk
1 teaspoon vanilla
2 1/4 cups brown sugar
1 cup light corn syrup
Melt butter in pan. Add brown sugar and salt; stir until thoroughly combine. Stir in corn syrup and mix well. Gradually add milk stirring constantly. Cook and stir over medium heat until a candy thermometer reads 245 degrees, about 12-15 minutes. Remove from heat and stir in vanilla. Pour into 4 ice cube trays, cool and cut into squares. Wrap individually in plastic wrap.
1/2 pound ground beef
8 ounces tomato sauce
1/2 cup shredded mozzarella cheese
1/2 teaspoon dried oregano
2 tubes refrigerated crescent rolls
Brown meat and drain. Remove from heat and mix in tomato sauce, cheese and oregano, mix well. Separate dough into 8 rectangles, pinching together seams. Place about 3 tablespoons of mixture along one long side of the dough. Roll up dough like a jelly roll and cut into 3 pieces. Place seam side down 2 inches apart on a greased sheet. Bake at 375 degrees for 15 minutes or golden brown.
12 ounces Crispex cereal
5/8 cup peanut butter
1 1/4 cups powdered sugar
1/3 cup butter
7 1/4 ounces chocolate chips
In large sauce pans or dutch oven; melt together the chocolate chips, butter and peanut butter. Stir in cereal; shake in a bag with powdered sugar to coat.
14 ounces sauerkraut, drained
4 ounces cream cheese
1 can cream of chicken soup
8 ounces corned beef brisket, cut up
2 cups Swiss cheese, shredded
Combine all ingredients in a crock pot and cook on low until heated thoroughly. Serve with crispy toast or crackers.
1 cup water
1/2 cup butter
1 cup flour
1 teaspoon salt
4 eggs
Combine water and butter in a medium saucepan and heat to boiling. Stir in flour and salt all at once. Stir mixture vigorously over low heat until mixture leaves the sides and forms a ball. Remove from heat. Beat in 1 egg at a time. Beat mixture until smooth. Drop by spoonful's on baking sheet, 2 inches apart. Bake at 400 for 25 minutes then at 325 degrees for 20 minutes; cut a small slit in puff and return to oven, turn oven off and leave door open for 20 minutes. Cool and fill with favorite stuffing, tuna is good.
