RECIPES FROM FARM WIVES May 18, 2008

Taco Balls
1 lb. ground beef
2 T. taco seasoning mix
Co-jack cheese cubes
2 egg whites
2 T. water
2 C. nacho cheese-flavored tortilla chips

Sauce:
6 T. prepared taco sauce
3 T. honey

Combine meat and taco seasoning in bowl. Mix well. Divide meat into one-inch balls. Place cheese cube on each meatball. Form meat around cheese. Beat egg whites with water in shallow dish. Put crushed chips into another shallow dash. Dip each meatball into egg white mixture, then into chips to coat. Place meatballs in greased baking pan. Bake at 350 degrees for 30 minutes or until meat is fully cooked. While meatballs are baking, combine sauce ingredients in dish. Serve meatballs with sauce.
Velista Martin, Fontanelle, Iowa

Italian Beef Sandwiches
4 lb. boneless sirloin tip or other beef roast
1¾ tsp. dried basil
1½ tsp. garlic powder
1½ tsp. oregano
1¼ tsp. salt
1¼ tsp. pepper
½ C. water
1 large, thinly sliced onion
1, 16-oz. jar pickled pepper rings with liquid
hoagie buns
mozzarella cheese

Cut roast into six to nine chunks and put into a slow cooker. Add spices, water, onion and pepper rings. Stir well and cook on low heat for eight to nine hours or until beef is done.

Remove beef from liquid and shred with fork. Strain some of the onion and pepper rings and stir into shredded beef. To serve, open hoagie bun and cover with desired amount of shredded beef. Top with mozzarella cheese and place in oven until cheese melts. Serve.

Velista Martin, Fontanelle, Iowa

Meat Loaf Patties
1 egg, beaten
2/3 C. soy milk or regular milk
1 C. bread crumbs
1 C. shredded Cheddar cheese
1 medium onion, chopped
½ C. freshly shredded carrot
1 tsp. salt
¼ tsp. pepper
½ lb. ground turkey
½ lb. ground beef
½ lb. ground pork
¼ C. ketchup
1 T. honey
¼ C. packed brown sugar

In large bowl, combine first eight ingredients. Toss to combine. Crumble meat over mixture. Mix well.
Using 2/3 C. measure, shape balls, then flatten patties.
Put into greased baking dish. In small bowl, combine brown sugar, ketchup and honey. Spread over patties.
Bake in preheated 350 degrees oven for 35 minutes or until meat thermometer reads 160 degrees. Patties may be frozen for later use. Serves eight.

Velista Martin, Fontanelle, Iowa

Roast Beef--- Veggie Wrap
16 thin slices deli roast beef (about 12 oz.)
2 C. shredded broccoli slaw mix
¼ C. prepared ranch dressing
1, 8-oz. container whipped cream cheese
2 T. prepared ranch dressing
4 flour tortillas (10-inch diameter)

Put the broccoli slaw and ¼ C. ranch dressing into a medium bowl. Toss with two forks to coat evenly. Put the cream cheese and 2 T. ranch dressing into a small bowl. Stir with a spoon or rubber spatula to mix well. Place one tortilla on a cutting board or other flat surface. Spread about ¼ C. of the cream cheese mixture out in an even layer, using the back of a spoon. Place four roast beef slices in an even layer on top of the cream cheese. Place 1/3 C. of the broccoli mixture on top of the roast beef. Spread the broccoli mixture out in an even layer, using the back of a spoon. Starting at the bottom edge, roll tortilla up tightly to enclose filling. Repeat steps three through six to make a total of four wraps. Using a knife, cut wraps crossways into 1½-inch wide pieces or cut them diagonally in half.

Velista Martin, Fontenelle, Iowa

CANNING ASPARAGUS
tender tips of asparagus, about 6" long; wash, trim and wash again
Cut to 1" pieces or whole, whichever preferred

Hot Pack:
Cover with boiling water.  Boil about 2 minutes. Pack into jars that are hot.  If using pint jars, add 1/2 tsp. salt to each; if using quarts, add 1 tsp. salt to each.  Fill jars with hot water, leaving space at top.  Apply lid and process normally.

Raw Pack:
Pack in hot jars.  Add the appropriate amount of salt.  Add boiling water.  Remove bubbles.  Process as normal for this method.

FREEZING SPEARS OF ASPARAGUS
Trim pieces and blanche for 2 minutes.  Cool quickly.  Put into container.  Freeze.

PICKLED ASPARAGUS
6-1/2 cups water
1/2 cup pickling salt
3 cups white vinegar

Boil the above together.  Pack asparagus in jars.  Add garlic and hot peppers if desired, as well as dill.

POPPY SEED CHICKEN
4 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 cup cooking sherry
1 cup sour cream
1 stick butter
1 tube Ritz crackers
1 tbsp. poppy seeds

Boil the chicken and cut into cubes.  Mix together soups, sherry and sour cream.  Place chicken in bottom of baking dish and cover with soup mixture.  Melt butter and mix crushed crackers.  Spread over top of chicken mixture.  Sprinkle with poppy seeds.  Bake at 350 degrees until hot and bubbly in center.  Serve over rice.

Mom’s Rhubarb Dessert
8 cups thinly sliced rhubarb
2 cups water
1 (6-ounce) package strawberry gelatin mix
2 cups sugar
2-layer yellow or white cake mix
2-2/3 cup melted butter or margarine

Butter a 9-by-13-inch baking pan and place ingredients in order given into pan.
Bake at 350 degrees for 45 minutes to 1 hour or until it tests done. Serve warm, topped with vanilla ice cream or whipped topping and garnish with fresh sliced strawberries. Serves 12 to 16.

Grandma’s Rhubarb Cream Pie
4 cups thinly sliced rhubarb
1/4 cup water
1 (3-ounce) package strawberry gelatin
3/4 cup to 1 cup sugar
1-1/2 cups frozen strawberries
1 cup vanilla ice cream

Combine rhubarb and water in a saucepan; cook until rhubarb is mushy or very tender. Remove from heat and quickly stir in sugar and gelatin until all is dissolved. Fold in frozen berries and ice cream until all is thawed and it begins to thicken. Pour into baked pie shell and chill until firm. Top with whipped cream or topping.

Note: Grandma always made this with homemade ice cream — a real treat!!

Favorite Rhubarb Bars
1 cup flour
1/3 cup powdered sugar
1/3 cup soft butter or margarine
1/2 cup finely chopped pecans
1 cup sugar
1/4 cup cornstarch or flour
2 beaten eggs
1 teaspoon vanilla
3 cups thinly sliced rhubarb

Combine 1 cup flour, powdered sugar, butter and pecans; mix well and press into 7-by-11-inch baking dish. Bake at 350 degrees for 12 minutes or until light golden brown. Combine remaining ingredients and pour over hot crust. Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean. Makes about 12 bars.

Mom’s Birthday Club Dessert
1/2 cup soft butter or margarine
1 cup flour
1 tablespoon sugar
3 eggs, separated
1 cup sugar
2 tablespoons cornstarch or flour
1/4 teaspoon salt
1/2 cup cream or half-and-half
3 cups thinly sliced rhubarb
1/2 cup sugar
1 teaspoon vanilla
1/4 cup coconut

Combine butter, 1 cup flour, 1 tablespoon sugar; mix well and press into ungreased 9-inch square pan. Bake at 350 degrees for 10 minutes.

Beat egg yolks, 1 cup sugar, 2 tablespoons cornstarch, salt and cream in a large bowl. Stir in rhubarb and pour over hot crust. Beat egg whites to soft peaks. Gradually add 1/3 cup sugar; beat to stiff peaks. Fold in vanilla. Spread over rhubarb layer. Sprinkle coconut over all. Bake about 10 minutes or until golden brown. Cool before serving. Serves 6.

Strawberry Asparagus Salad
2 cups asparagus, cut into 1-inch slices; cooked to fork-tender
1 quart fresh strawberries, sliced or quartered
1/2 cup lemon juice
2 tablespoons vegetable oil
2 tablespoons honey

Gently toss together asparagus and strawberries. Whisk together juice, oil and honey until well-blended. Pour over salad and chill at least 1 hour before serving. Serves 4.

Grandma’s Asparagus Topped Biscuits

For biscuits:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup soft butter
3/4 cup cream or milk
1 beaten egg

For asparagus:
2 pounds asparagus, cut into short pieces
2 tablespoons butter
2 tablespoons finely chopped onion
2 cups milk
2 tablespoons cornstarch
1/2 teaspoon salt
1 cup finely grated white cheddar cheese

For biscuits: Combine flour, baking powder, salt, butter and milk; mix until batter is smooth. Knead on floured board and cut with a large round cookie cutter to form biscuits. Place on greased cookie sheet.

Brush tops with beaten egg. Bake at 425 degrees for 15 minutes or until golden brown.

For asparagus: While biscuits are baking, in a saucepan bring just enough water to cover asparagus to a boil. Cook until asparagus is fork-tender. Drain off any water.

Melt 2 tablespoons butter in a skillet; add onion and saute until tender.

Dissolve cornstarch in milk; add salt and onion and cook until thickens. Fold in asparagus and cheese; stir until cheese is melted. Serve over split warm biscuits.

Serves 6.

Asparagus Chicken Chowder
3 pounds chicken meat or breast meat, diced
3-1/2 quarts chicken broth
1 pound bacon, fried and crumbled
2 carrots, peeled and shredded
1 onion, finely diced
1/2 pound asparagus, cut into 1/2-inch slices
2 cups peeled, diced potatoes
1 tablespoon salt
1-1/2 teaspoons dried thyme
1/2 teaspoon pepper
1/2 cup cornstarch or flour
2 cups cream or half and half

Set cooked chicken and broth aside to cool to lukewarm. Place shredded carrots, onion and asparagus pieces in bacon dripping and saute until fork-tender. Measure 1 cup of the chicken broth and set aside. Remove chicken from broth and set aside. Add potatoes, salt, pepper and thyme to broth; bring to a boil and cook until potatoes are tender. Dissolve cornstarch or flour in cream and reserved broth; stir until smooth. Stir into potato mixture. Add all remaining ingredients and heat to desired thickness. Serves 12 or more.