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Country Cooking

May 2, 2013

by Dorothy Bolemendaal
Ham and Noodle Bake

8 ounces noodles 3 cups cubed ham

l medium onion, chopped l teaspoon salt

Dash pepper l can cream of chicken soup

1 1/2 cup milk l cup sour cream

l cup grated cheese

Cook noodles following package directions; drain. Meanwhile, brown ham and onion; season with salt and pepper. Mix together soup, milk, sour cream, and cheese. Combine with noodles, ham and onion in a casserole dish. Bake at 350 for 30 minutes.

Cornbread Salad

l large onion, diced 4 tomatoes, diced

l green pepper, diced 4 to 5 stalks celery, diced

2 cups cauliflower l cup mayonnaise

(broken into small pieces) l tablespoon sugar

l tablespoon sweet pickle relish

l box Jiffy cornbread mix (bake the day before)

In a large bowl, toss vegetables to mix well. Combine mayonnaise, sugar, and relish; stir into vegetables. Just before serving, add corn bread, cut into bite-size pieces.

Rhubarb Squares

l cup butter 2 cups flour

2 teaspoons sugar 5 cups rhubarb

2 cups sugar Cinnamon (optional)

l cup cream 6 eggs, separated

1/4 cup flour 1/4 teaspoon salt

3/4 cup sugar 2 teaspoons vanilla

Coconut, (optional)

Mix butter, the 2 cups flour, and the 2 teaspoons sugar to form a dough. Roll out to fit a medium cookie sheet. Bake at 350 for 10 minutes, or until brown.

Mix in a saucepan the rhubarb, 2 cups sugar, cinnamon, cream, egg yolks, 1/4 cup flour, and salt together. Stir and cook until the mixture is thickened. Spread evenly over baked crust.

Beat egg whites until stiff with 3/4 cup sugar (adding 2 tablespoons at a time); Beat in vanilla. Spread beaten whites over rhubarb layer, sprinkle with coconut (if desired), and brown in oven. Cool and cut into squares to serve.

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