RECIPES FROM FARM WIVES & HAPPY MOTHERS DAY May 11, 2008

The following recipes are posted weekly in the Ag Newspapers.
I have found some of the best recipes from these publications.

Hope you find something here you can try and enjoy!! Here is a place to post a review of any/all recipes that you might try from this thread:


 Farm Wives Recipe Reviews

 

MOM’S BARBEQUED BURGER BEANS
Bean mixture:
1 pkg. frozen lima beans (1 can)
Three 16-17 oz. cans Pork & Beans
Two 16-17 oz. cans kidney beans
1/4 cup brown sugar
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon dry mustard (powder)

Meatball mixture:
2 lbs. ground beef
1 tablespoon salt
1/2 teaspoon pepper
1 small onion, diced
1/4 cup cold water

Sauce mixture:
1 tablespoon margarine
1 cup catsup
1 tablespoon cider vinegar
1 tablespoon brown sugar
1/2 teaspoon dry mustard (powder)

Combine the bean mixture ingredients - mix well. Bake at 400 degrees for 45 minutes in a roaster or large casserole.

Mix and shape the meatball mixture into meatballs and brown in a frying pan.

Mix sauce mixture ingredients together, then add to the meatballs. Simmer 20 minutes, then add the meatballs to the beans and pour the sauce over the top. Bake the combined meatballs and beans uncovered in the oven until the sauce bubbles - about 1/2 to 1 hour.

Variations may include bacon pieces, butterbeans, chili beans, pinto beans, rice in the meatballs (porcupine balls), etc.

This was one of my mom’s that she’d make to feed our bunch ... there were 10 of us kids. It’s something like those 5-bean casseroles that I’ve seen others make. We call it “Barbequed Burger Beans.” It was always a favorite when we’d all be home for family gatherings.

Patrick Phillips, Jr., Bismarck, N.D.

VEGETABLE-RICE CHILI HOTDISH (Fills a No. 10 cast iron skillet (11")
1-1/2 to 1-3/4 lb. lean ground beef (ground round)
1 small onion, or 2 tablespoons dry minced onions
1 can mixed vegetables (juice included)
2 cans kidney beans (juice included) - may substitute lima beans, northern beans, butter beans or chili beans, etc., for variety
1 can cream of mushroom soup (may use another can of tomato soup or stewed tomatoes)

1 can tomato soup
1/4-1/3 cup Minute Rice (may add more or less depending on thickness desired)
Seasonings (may vary as desired):
1/2-1 teaspoon garlic powder
1 teaspoon salt or Season-all or Mrs. Dash
1 teaspoon hot chili powder or 1-1/2 teaspoons black pepper (or to taste)
1/2 teaspoon oregano powder
1/2-1 teaspoon dry mustard
3 tablespoons onion soup mix (Lipton’s)

Optional ingredients:
1/2 teaspoon Marjoram powder
1/2 teaspoon Ginger powder
1/2 teaspoon Rosemary Leaves (powdered)
One 2-4 oz. jar or can mushrooms
Jalapeno peppers, diced (for those who like some “heat”)

Mix the dry seasonings together (including the dry onions if used) and add to the ground beef as it is browned in a covered skillet (to retain moisture). Fattier meat may have to have the grease drained off and some extra water added later if needed. When the meat is suitably browned, add the vegetables, beans, and soups; stir and cook over low heat until the mixture begins to boil. (Keep covered to reduce moisture loss.)

After the mixture comes to a boil, stir in Minute Rice; cover, remove from heat, and allow rice to hydrate for 10 to 15 minutes. (Use less rice if do not want as thick.) Without rice, it is more like regular chili.

This is one of my recipes that I’ve developed over the years. It can serve both as a Chili or as a Chili Hotdish, depending upon whether one uses the rice or not.

Patrick Phillips, Jr., Bismarck, N.D.

UNBELIEVABLE ROAST AND GRAVY
One roast, frozen or unfrozen
1 can Coke, regular or diet
1 can cream of mushroom soup
1/2 to 1 pkg. onion soup mix

Put roast in roaster. Mix Coke with undiluted cream of mushroom soup. Pour over roast. Sprinkle with onion soup mix. Cover and bake at 350 degrees for 3 hours. Remove roast. Thicken juice the roast was in for a great gravy!

Oh! So good with potatoes.

Emily Schmidt, Bismarck, N.D.

LEMON LUSCIOUS PIE
1 cup sugar
3 tablespoons cornstarch
1/4 cup butter
1 tablespoon grated lemon rind
1/4 cup lemon juice
3 egg yolk
1 cup milk
1 cup sour cream
2 tablespoons walnuts, chopped

Combine sugar and cornstarch in saucepan. Add butter, lemon rind, lemon juice and egg yolks. Stir in milk. Stir over medium heat until thick. Fold in sour cream. Place in previously baked pie shell. Serve with whipped cream and walnuts.

Carol Schlosser, Carlos, Minn.

Deiter BBQs
1 lb. hamburger, browned
1/2 c. ketchup
2 Tbsp. vinegar
1 Tbsp. worcestershire sauce
2 Tbsp. brown sugar
1 Tbsp. mustard
1/2 cup chopped onions

Add onion to hamburger while browning. Once burger is browned, add the rest of the ingredients and heat for 20 minutes.

Cowboy Cookies
1 c. white sugar
1 c. brown sugar
2 eggs
1 c. shortening
2 c. oatmeal
1 tsp. baking soda
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 c. salted peanuts

Sift together flour, baking soda, salt, baking powder and set aside. Blend together shortening and sugars. Add eggs and beat well. Add flour mixture and stir. Then add oatmeal, vanilla and peanuts. Bake at 350 degrees for 10-12 minutes

Cindy's Mac Salad
2/3 c. sugar
1 can sweetened condensed milk
2 c. Miracle Whip salad dressing
1 c. white vinegar
1 tsp. salt
1/2 tsp. pepper
1 (12 oz.) pack of spiral noodles
Half an onion
3 c. sliced cucumbers
2 c. chopped tomatoes

Boil noodles 8 minutes. Mix sugar, condensed milk, salad dressing, white vinegar, salt and pepper together. Drain noodles and mix 2 cups of dressing with noodles and the vegetables.

 

 

Spicy Belgian Waffles (Can be baked in regular waffle iron)
2 cups lukewarm milk
1-1/4 package active dry yeast
4 egg whites, beaten
4 egg yolks
1 teaspoon vanilla
1/2 cup butter, melted
1/2 teaspoon salt
1 Tablespoon sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2-1/2 cups all-purpose flour

Dissolve yeast in warm milk. Stir well; set aside. In mixing bowl beat egg whites until stiff; place in a separate bowl. With mixer beat egg yolks, vanilla, melted butter, salt, sugar and spices. Add yeast mixture and flour. Mix well. Lightly fold egg whites into batter. Let stand in a warm place for an hour or until batter doubles in size. Pour batter onto heated Belgian waffle iron. Serve with fresh fruit, whipped cream or flavored syrups.

 

 

WAFFLE IRON COOKIES
1/2 cup shortening or margarine
2 squares baking chocolate OR 6 Tablespoons cocoa
2 eggs, well-beaten
1 cup brown sugar
1/2 cup milk
1 teaspoon vanilla
1-1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup walnuts, chopped

Approximately 30 nut pieces reserved for topping frosting, if desired

Frosting:
1 stick margarine
3 Tablespoons cocoa
6 Tablespoons milk
1-teaspoon vanilla
4 cups (+/—) powdered sugar to thicken

Melt chocolate in shortening. Cool. Thoroughly mix eggs, sugar, milk, and vanilla. Add chocolate mixture. Add flour, salt, baking powder and chopped nuts. Mix. Drop by teaspoons on waffle iron and bake one minute.

Mix frosting ingredients. Spread on cookies. Top with a nut piece, if desired

BASIC WAFFLE RECIPE
3 eggs, separated
1-3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon sugar
7 Tablespoons vegetable oil
1-1/2 cups milk

Preheat waffle iron. Beat egg whites until stiff. Place in a bowl; set aside. Place dry ingredients in a mixer. Lightly mix. Add egg yolks, oil, and milk. Mix until smooth. Gently fold in egg whites. Pour 1/2 cup batter onto 9" waffle iron. Bake until done.

Mom’s Asparagus with Crab Meat
1 cup asparagus, cut into 1-inch pieces
2 tablespoons cooking oil
2 cloves garlic, minced
1 (8-ounce) package imitation crabmeat, flaked
3 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon white cooking wine

Place asparagus pieces in a small saucepan, cover with water and bring to a boil. Boil for 1 minute. In a skillet, add oil, garlic and crabmeat; cook for 1 minute. Drain asparagus, add to crabmeat mixture, add remaining ingredients and heat until bubbly. Stir well and serve immediately. Serves 4 to 6.

Oven Baked Potatoes
2 pounds frozen hashbrowns, thawed
1/4 cup melted butter or margarine
1 cup chopped onion
1 can cream of celery soup
1 (8-ounce) carton sour cream
16 ounces finely shredded sharp cheddar cheese
2 cups crushed corn flakes
1/4 cup melted butter or margarine

Combine potatoes, 1/4 cup butter, onion, soup, sour cream and cheese; mix well and pour into buttered 9-by- 13-inch baking dish. Sprinkle crushed corn flakes over all and drizzle remaining butter over all. Bake at 350 degrees for 1 hour. Serves 8 to 10.

 

Farmer Beans
1 pound lean ground beef
1 onion, chopped
1 pound bacon, fried and crumbled
1 (24-ounce) can homestyle baked beans
1 (12-ounce) can red kidney beans, rinsed and drained
1 (12-ounce) can lima or butter beans, rinsed and drained
1 cup honey barbecue sauce
3/4 cup honey

Brown beef and onion together; drain off any fat. Combine all ingredients; mix well and place in a crockpot. Cook on low for 4 to 5 hours. Or place in casserole dish and bake at 350 degrees for 45 minutes. Serves 12

Corn Casserole
1 can cream-style corn
1 can whole-kernel corn, do not drain
1 cup uncooked pasta of your choice
1/2 cup melted butter or margarine
1 cup shredded Velveeta cheese
Cheese-flavored crackers

Combine corn, pasta, butter and cheese; mix well and pour into 2-quart buttered casserole. Bake at 350 degrees for 40 minutes. Just before serving, sprinkle with desired amount of crushed cheese crackers. Serves 8.