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Country Cooking

October 4, 2012

by Dorothy Bloemendaal
Taco Soup

2 pounds ground beef

l medium onion, chopped

2 cans (15 ounces each) Italian tomato sauce

l can (16 ounces) kidney beans, rinsed and drained

l can (14-1/2 ounces) stewed tomatoes

l can (12 ounces) whole kernel corn, undrained

Shredded cheddar cheese

Tortilla chips

Cook beef and onion until the meat is no longer pink; drain. Add the tomato sauce, beans, tomatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese. Serve with tortilla chips. Yield: 10 servings.

Toasty Sourdough Clubs

12 slices sourdough bread

6 slices cheddar cheese

1/2 pound thinly sliced deli turkey

1/4 teaspoon garlic powder

1/2 pound thinly sliced deli ham

12 bacon strips, cooked and drained

2 tablespoons butter, softened

On six slices of bread, layer cheese and turkey; sprinkle with garlic powder. Top with ham, bacon and remaining bread. Spread butter over the top and bottom of each sandwich. Cook on an indoor grill or panini maker for 3-4 minutes or until bread is toasted and cheese is melted. Add lettuce and tomato to the sandwiches after they’re grilled. Yield: 6 servings.

Cookie Sheet Apple Pie

3 3/4 cups all-purpose flour

1 1/2 teaspoons alt

3/4 cup shortening

3 eggs, lightly beaten

1/3 cup milk

8 cups sliced peeled tart baking apples

1/2 cups sugar

l teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

l cup crushed cornflakes

l egg white, beaten

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add eggs and milk; mix to form dough. Chill for 20 minutes.

Divide dough in half; roll one half to fit the bottom and sides of a greased 15x10x1 inch baking pan. Arrange apples over crust. Combine sugar, cinnamon, nutmeg and cornflakes; sprinkle over apples. Roll remaining dough to fit top of pan and place over apples. Seal edges; cut slits in top.

Brush with egg white. Bake at 400º for 15 minutes. Reduce heat to 350º; bake for 25-30 minutes or until golden brown. Yield: 16-20 servings.


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