- 1½ slices whole
wheat bread, crumbled
- ½ cup milk
- 3 cups finely diced cooked
- 1 tsp grated onion
- ½ tsp sea salt
- 1/8 tsp freshly
- 1 tbsp chopped parsley
- 2 tbsp oil or melted butter
- Preheat oven to 350 degrees.
- Soak bread in milk.
chicken, onion, salt, pepper, parsley, oil.
- Beat egg yolks well and add to
- Beat egg whites until stiff but not dry.
- Fold into chicken mixture.
- Pour into oiled soufflé dish or casserole and set pan in pan of boiling
- Bake until set, about 30 minutes.
- 1 cup brown rice
- ¼ cup lentils
- ½ tsp
- 1 tbsp dried onions
- 3¼ cups water
- Bring to boil.
- Cover pan and simmer for 45 minutes.
- Take off burner and let sit 10 more minutes. No peeking!
- 12 slices bread
- ¾ lb shaved ham
slices sharp cheddar cheese
- 3 cups milk
- 3 eggs
- 1 tsp salt
- ¼ tsp seasoned salt
- Arrange 6 slices of bread in 13x9x2 inch dish.
- Cover with ham.
- Top with cheese, then remaining bread.
- Combine remaining ingredients and pour over all.
- Refrigerate overnight.
- Bake at 350 degrees for 30-40 minutes, or until set.
Yield: Serves 6
Follow this procedure to prevent the shells from
sticking and not overcooking which makes the yolk turn green.
eggs sticking to shells, use eggs that are a week to 10 days old. Older eggs
have a different pH from new eggs, which researchers say affects peeling.
The green in the center is made by the iron in the yolk combining with the
sulfur in the white. Heat is a big foe of this chemical reaction. The longer
you cook eggs, the more likely you are to end up with that green ring. The
trick is to cook eggs just until the yolk is set without overcooking them.
Removing the eggs immediately after cooking in an ice bath makes them easier
- Place the eggs in a pot of cold water and add a teaspoon of salt.
- Place the pot on the stove and bring to a boil.
- Cover the pot and remove
from heat and let sit for 13 minutes.
- Drain the eggs and immediately place
in an ice bath until completely cooled.
- Drain and enjoy your perfectly
cooked hard-cooked eggs.
- 4 cups cooked macaroni (8 oz dry)
- 2 tbsp
butter, cut into pieces
- 1¼ cups cubed sharp cheese
- ½ tsp salt
- 2 eggs, beaten
- 3 cups milk
- Heat oven to 350
- Combine macaroni, butter, cheese, and seasonings.
- Place into a
greased 1½-quart baking dish.
- Mix eggs and milk; pour over macaroni.
- Sprinkle the top with paprika or buttered bread crumbs.
- Bake 40 to 50
minutes. Serves 6.
Recipe Source: Blanche Everds, Friend of Anita Feick
- 1 lb ground beef
- 1 cup breadcrumbs
- 1 egg
- 3 tbsp
dry onion soup mix
- 1 6-oz can V-8 juice
- Mix all ingredients except meat.
- Blend in meat and make into loaf.
- Bake at 350 degrees for 1 hour.
- 1½ lbs ground beef
- 1 cup tomato juice
- ¾ cup oatmeal, uncooked
- 1 egg, beaten
- ¼ cup chopped onions
- ¼ tsp pepper
- Combine all ingredients; mix well.
firmly into ungreased 8-1/2x4x2-1/2-inch loaf pan.
- Bake in preheated
moderate oven (350 degrees) about 1 hour.
- Let stand 5 minutes before slicing. Makes 8 servings.
- Omit egg; reduce tomato juice
to 1/2 cup.
- Shape to form 8 patties.
- Broil or pan-fry to desired doneness.
Makes 8 hamburgers.
- Omit tomato juice and egg; add 2/3 cup
- Shape to form 16 meatballs.
- Brown in large skillet in small amount of oil; drain.
- Combine one 12-oz can tomato paste, 1 cup water, 1-1/2 tsp oregano
leaves and 1 tsp salt.
- Add to meatballs; simmer about 30 minutes. Makes 8 servings.
Recipe Source: Anita Feick
- large can sauerkraut
- sprinkle with caraway seeds
- 2 cups cooked ham, diced
- Top with 2 cups sliced raw potatoes (or boiled)
- dot with butter
- sprinkle with salt and pepper
Bake at 400 degrees for 1 hour. (Cooking time is less if you used cooked
Fran Kirtz was our next-door neighbor. Mom loved her stuffed cabbage
- 2 lbs ground beef
- ¼ lb ground pork
- ½ cup rice
- salt & pepper
- garlic salt
- 1 small onion, chopped
- Mix and make meatballs.
- Wilt cabbage and wrap meatballs in leaves.
- Place ½ can kraut in bottom of pan. Put meat and cabbage on kraut.
- ADD: 2 cans tomato sauce, sugar, bay leaves, oregano, onion,
parsley, water to cover, remainder of kraut.
- Cool slowly about 3 hours.
Kim made this soup for the first time for us when we had
that fun summer at the Put-in-Bay cottage. Remember when the boys took out
the rafts, got caught by the current and started floating towards Middle
Bass Island?. They were waving "help! help!" Kim and I couldn't hear what
they were saying and kept waving back until we realized they had a problem.
I talked them in by having them paddle across the current instead of against
it. Got them in to shore at the neighbors. I got this recipe from Kim
(Baer, at that time) who was my Camp Fire co-leader.
- 1 chopped onion
- 1-2 cups
- ¼ cup butter
- chopped celery
- chopped potatoes
- chicken bouillon
- ¼ tsp ginger
- 1-2 cans creamstyle corn
- 1-2 cans
- Sauté onion and turkey in butter.
- In a large kettle,
cook celery and potatoes in bouillon until almost tender.
- Add sautéed onions and turkey.
- Simmer for at least 10 minutes.
- TURN OFF HEAT!
- Add ginger, corn, milk. NEVER BRING TO A BOIL AGAIN.