Recipes

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" height=95 BGCOLOR="#CC99CC" TEXT="#080000" background="043265f1ezuady.png"> <div> <B>          </B><FONT SIZE="7" COLOR="#000066" FACE="Times New Roman" ><I><B><U>North Buffalo Lutheran Church</U></B></I></FONT></div> <div> <A HREF="index.htm" TARGET="_top" TITLE="home"><U><I><B>Home</B></I></U></A><I><B>  </B></I><A HREF="id2.htm" TARGET="_top" TITLE="Pastor Mark"><U><I><B>Pastor Mark</B></I></U></A><I><B>    </B></I><A HREF="id3.htm" TARGET="_top" TITLE="our congregation"><U><I><B>Our Congregation</B></I></U></A><I><B>   </B></I><A HREF="id4.htm" TARGET="_top" TITLE="Education"><U><I><B> Education</B></I></U></A><I><B>   </B></I><A HREF="id6.htm" TARGET="_top" TITLE="youth page"><U><I><B>Youth News</B></I></U></A><I><B>   </B></I><A HREF="id15.htm" TARGET="_top" TITLE="event calendar"><U><I><B>Event Calendar</B></I></U></A><I><B>  </B></I><A HREF="happenings.htm" TARGET="_top" TITLE="Happenings"><U><I><B>Happenings</B></I></U></A><I><B> </B></I><I><B> </B></I><A HREF="id16.htm" TARGET="_top" TITLE="contact us"><U><I><B>Contact us </B></I></U></A><I><B> </B></I></div> </td> </tr><tr> <td valign="top" height=385 BGCOLOR="#BBBBBB" TEXT="#080000"> <div> <I><B><U>Favorite Recipes from North Buffalo Church</U></B></I></div> <bR> <div> <I><B><U>Baked Apple Dumplings</U></B></I></div> <div> <I><B>2 cans crescent rolls ( 8 in each can )</B></I></div> <div> <I><B>2 large tart apples ( I like Granny Smith's )</B></I></div> <div> <I><B>1 & 1/2 cups sugar ( white or brown )</B></I></div> <div> <I><B>1/2 cups butter</B></I></div> <div> <I><B>1 teaspoon cinnamon</B></I></div> <div> <I><B>1 - 12oz. can of Mountain Dew</B></I></div> <div> <I><B>Spray a 9 X 13 </B></I><I><B><U>glass pan</U></B></I><I><B> with non-stick spray.  Peel & slice apples into 16 pieces.</B></I></div> <div> <I><B>Roll each apple slice in 1 section of crescent roll.</B></I></div> <div> <I><B>Place rolled apples in pan in two rows, put extras along one side.</B></I></div> <div> <I><B>Heat butter, sugar and cinnamon and spread over the tops of apple dumplings.</B></I></div> <div> <I><B>Pour can of Mountain Dew ( or 12 oz. from a bottle ) over apple dumplings.</B></I></div> <div> <I><B>Bake at 350 degrees for 45 minutes or until apples are soft inside.</B></I></div> <div> <I><B>Serve warm or just as good cold too.  </B></I></div> <div> <I><B>Wonderful with vanilla ice cream, whipped cream or cool whip.</B></I></div> <DIV ALIGN="LEFT"></DIV> <div> <I><B>Submitted by: Dick Cuddihy</B></I></div> <bR> <div> <I><B><U>Lutefisk Pudding</U></B></I><I><B>  (Hot dish )</B></I></div> <bR> <div> <I><B>2 cups cooked lutefisk                             2 eggs</B></I></div> <div> <I><B>1/2 cup rice                                              1 cup half & half</B></I></div> <div> <I><B>1 tsp salt                                                  4 Tbsp butter</B></I></div> <div> <I><B>1 cup water</B></I></div> <div> <I><B>Cook rice in water and salt until done.  Beat eggs, add half & half and melted butter.</B></I></div> <div> <I><B>Put lutefisk and rice in 8 inch buttered casserole.  Pour egg mixture over lutefisk & rice.</B></I></div> <div> <I><B>Bake at 350 degrees for 1 hour.</B></I></div> <DIV ALIGN="LEFT"></DIV> <div> <I><B>Submitted by: Myrt Tufton</B></I></div> <bR> <div> <I><B><U>Oatmeal Flat Bread</U></B></I></div> <bR> <div> <I><B>2 cups oatmeal</B></I></div> <div> <I><B>3 cups flour</B></I></div> <div> <I><B>3/4 cup Canola oil</B></I></div> <div> <I><B>1/4 cup sugar</B></I></div> <div> <I><B>1 tsp salt   1 tsp soda</B></I></div> <div> <I><B>1 & 1/2 cups buttermilk</B></I></div> <div> <I><B>Mix oatmeal, flour, oil, sugar, and salt.  Add buttermilk and soda.  Use more flour if needed.</B></I></div> <div> <I><B>Take 1 tablespoonful at a time and roll very thin.  Place on cookie sheet and bake in 400 degree oven for 6 to 8 minutes or brown on lefse grill and dry in a slow oven.</B></I></div> <DIV ALIGN="LEFT"></DIV> <div> <I><B>Submitted by: Diane Hurner</B></I></div> <bR> <div> <I><B><U>Rice Pudding</U></B></I></div> <div> <I><B>1 cup of white rice in water</B></I></div> <div> <I><B>1 tsp salt or 1 & 1/2 tsp</B></I></div> <div> <I><B>1 Tbsp lemon extract</B></I></div> <div> <I><B>1 cup sugar</B></I></div> <div> <I><B>7 to 8 cups half & half</B></I></div> <div> <I><B>1 tablespoon raisins</B></I></div> <div> <I><B>5 eggs or more ( eggs are what make it good )</B></I></div> <div> <I><B>Cook rice in salt water until done, strain off extra water and rinse with cold water and drain well.</B></I></div> <div> <I><B>Grease a </B></I><I><B><U>round</U></B></I><I><B> pan with margarine. Never use a oblong pan, the rice settles in the corners and dries up.</B></I></div> <div> <I><B>Beat eggs, lemon flavoring sugar and about 4 cups of the half & half.  Pour mixture into pan and add raisins, rice and enough half & half till mixture is about an inch form the top of pan.</B></I></div> <div> <I><B>Bake at 375 degrees.  It takes quite awhile till set and is yellow, gold on top.  If you use a glass pan use lower heat.</B></I></div> <DIV ALIGN="LEFT"></DIV> <div> <I><B>Submitted by: Gladys Ingebretson</B></I></div> <bR> <div> <I><B><U>Swedish Pancakes</U></B></I></div> <div> <I><B>Flour,  2 cups</B></I></div> <div> <I><B>Salt,  1 tsp.</B></I></div> <div> <I><B>Sugar,  1 Tbsp.</B></I></div> <div> <I><B>Eggs, well beaten, 3</B></I></div> <div> <I><B>Milk,  3 cups</B></I></div> <div> <I><B>Butter, melted, 3 Tbsp.</B></I></div> <div> <I><B>Sift flour, sugar, and salt into mixing bowl.</B></I></div> <div> <I><B>To beaten eggs add milk and melted butter.</B></I></div> <div> <I><B>Pour into flour mixture and combine.</B></I></div> <div> <I><B>Bake on hot greased griddle using about 1 Tbsp. batter for each cake, or pour 1/2 cup batter on griddle to make large pancakes, 8 or 9 inches diameter.</B></I></div> <div> <I><B>Spread little pancakes with tart jelly and roll up and sprinkle with powdered sugar, or serve with butter and syrup, honey, ect..</B></I></div> <div> <I><B>Pile large pancakes in layers, spreading each with tart jelly and sprinkle the top with powered sugar.  To serve cut in 6 to 8 pie shaped pieces.  Makes 6 - 8 servings.</B></I></div> <DIV ALIGN="LEFT"></DIV> <div> <I><B>Submitted by: Carol Thomas</B></I></div> <bR> <div> <I><B><U>Hot Fudge Sundae Dessert</U></B></I></div> <bR> <div> <I><B><U>Hot Fudge</U></B></I></div> <div> <I><B>1 cup evaporated milk</B></I></div> <div> <I><B>2 squares chocolate</B></I></div> <div> <I><B>2 Tbsp butter</B></I></div> <div> <I><B>1 cup sugar</B></I></div> <div> <I><B>Cook until thick, stirring often.  Cool</B></I></div> <bR> <div> <I><B>Crush one package Hydrox cookies, add 4 Tbsp melted butter.  Pat in bottom of a 9 X 13 pan.  </B></I></div> <div> <I><B>Add  1 & 1/2  quart of softened ice cream and freeze.</B></I></div> <div> <I><B>Pour cooled syrup on top of ice cream and freeze.</B></I></div> <div> <I><B>Spread 8 oz of whipped topping over fudge.</B></I></div> <div> <I><B>Sprinkle chopped nuts and cherries on top.</B></I></div> <DIV ALIGN="LEFT"></DIV> <div> <I><B>Submitted by: Carol Thomas</B></I></div> <bR> <div> <I><B><U>Great Chicken</U></B></I></div> <div> <I><B>1 cup ketchup</B></I></div> <div> <I><B>1 cup sugar</B></I></div> <div> <I><B>1/2 cup white vinegar</B></I></div> <div> <I><B>1/2 cup water</B></I></div> <div> <I><B>2 tsp. salt</B></I></div> <div> <I><B>2 tsp. Worcestershire sauce</B></I></div> <div> <I><B>Dash of garlic powder</B></I></div> <div> <I><B>Bake, uncovered, at 350 degrees for 1 to 1 1/2 hours.  Serve the hot sauce for dipping.</B></I></div> <DIV ALIGN="LEFT"></DIV> <div> <I><B>Submitted by: Mary Flesberg</B></I></div> <bR> <div> <I><B><U>Oriental Cracker Spread</U></B></I></div> <div> <I><B>Frost a large plate with 8 oz. softened cream cheese</B></I></div> <div> <I><B>Layer with the following ( like a pizza ):</B></I></div> <div> <I><B>    Shredded carrots</B></I></div> <div> <I><B>    Chopped chicken breast ( baked, seasoned with salt & pepper and cut )</B></I></div> <div> <I><B>    Green onions</B></I></div> <div> <I><B>    Salted peanuts</B></I></div> <div> <I><B>Drizzle the following on top:</B></I></div> <div> <I><B>    Soy sauce</B></I></div> <div> <I><B>    Sweet-n-sour sauce</B></I></div> <div> <I><B>Serve on crackers</B></I></div> <DIV ALIGN="LEFT"></DIV> <div> <I><B>Submitted by: Mary Flesberg</B></I><I><B> </B></I></div> <bR> <div> <I><B><U>Butterscotch Muffins</U></B></I></div> <div> <I><B>2 cups all purpose flour</B></I></div> <div> <I><B>1 cup white sugar</B></I></div> <div> <I><B>1 package (3.4 oz) instant butterscotch pudding mix</B></I></div> <div> <I><B>1 package (3.4oz) instant vanilla pudding mix</B></I></div> <div> <I><B>2 tsp baking powder</B></I></div> <div> <I><B>1 tsp salt</B></I></div> <div> <I><B>1 cup water</B></I></div> <div> <I><B>4 eggs</B></I></div> <div> <I><B>3/4 cup vegetable oil</B></I></div> <div> <I><B>1 tsp vanilla extract </B></I></div> <div> <I><B>TOPPING:</B></I></div> <div> <I><B>2/3 cup packed brown sugar</B></I></div> <div> <I><B>1 Tbl soft butter</B></I></div> <div> <I><B>1/2 cup fine chopped pecans</B></I></div> <div> <I><B>2 tsp cinnamon</B></I></div> <div> <I><B>In a large bowl, combine very well the flour, white sugar, pudding mixes, baking powder and salt.  In another bowl combine the water, beaten eggs, oil and vanilla.  Mix the liquid mixture into dry mixture just until moistened.</B></I></div> <div> <I><B>Fill paper lined muffin cups 2/3 full. Combine the topping ingredients and sprinkle over batter in cups.  Bake at 350 degrees for 15- 20 minutes or until toothpick come out clean.  Cool for 5 minutes before removing from pans to wire racks.</B></I></div> <div> <I><B>GLAZE:</B></I></div> <div> <I><B>3/4 cup powdered sugar</B></I></div> <div> <I><B>1/2 tsp vanilla extract</B></I></div> <div> <I><B>1 to 2 Tbl milk</B></I></div> <div> <I><B>Mix well together and drip over the tops of cooled muffins.  Yields:  1&1/2 - 2 dozen muffins</B></I></div> <DIV ALIGN="LEFT"></DIV> <div> <I><B>Submitted by: Dick Cuddihy</B></I></div> <bR> <div> <I><B><U>Frozen Lemon Chiffon Pie</U></B></I></div> <div> <I><B>Baked 9 inch pie crust</B></I></div> <div> <I><B>3 eggs</B></I></div> <div> <I><B>1/2 tsp cream of tartar</B></I></div> <div> <I><B>1/2 cup white sugar</B></I></div> <div> <I><B>1 cup chilled whipping cream</B></I></div> <div> <I><B>2 tsp grated lemon peel</B></I></div> <div> <I><B>1/4 cup fresh lemon juice</B></I></div> <div> <I><B>Beat egg whites and cream of tartar in 2 1/2 quart bowl until foamy.  Beat in sugar slowly until stiff and glossy.  In another bowl beat egg yolks until thick and lemon colored.  Fold into meringue.</B></I></div> <div> <I><B>Beat whipping cream in chilled bowl until stiff.  Fold whipping cream, lemon peel and juice into egg mixture.  Pour into baked crust and freeze until firm, about 6 hours.  Remove from freezer 15 minutes before serving and top with additional whipping cream or whipped topping.  A great summertime treat !</B></I></div> <DIV ALIGN="LEFT"></DIV> <div> <I><B>Submitted by: Dick Cuddihy</B></I></div> <bR> <div> <I><B><U>The Very Best Apple Crisp !</U></B></I></div> <div> <I><B>Slice  7-8 apples in bottom of buttered 9 X 13 pan.  Sprinkle with mixture of: 3/4 cup sugar, 1 Tbl flour, 1/2 tsp salt and 1 tsp cinnamon.  Sprinkle a few drops of water over all.</B></I></div> <div> <I><B>Mix together:</B></I></div> <div> <I><B>1 cup brown sugar</B></I></div> <div> <I><B>1 cup flour</B></I></div> <div> <I><B>1 cup oatmeal</B></I></div> <div> <I><B>1/4 tsp soda</B></I></div> <div> <I><B>1/2 tsp baking powder</B></I></div> <div> <I><B>1/2 cup butter</B></I></div> <div> <I><B>Sprinkle over apples and bake at 350 about 45 minutes or until apples are done.</B></I></div> <DIV ALIGN="LEFT"></DIV> <div> <I><B>Submitted by: Kathy Wetterlin </B></I></div> <div> <I><B>Scandia Lutheran Church</B></I></div> <bR> <div> <I><B>  </B></I></div> <div> <I><B><U>Fruit Slush </U></B></I></div> <div> <I><B>(Great as a breakfast drink too ! )</B></I></div> <div> <I><B>Place the following into a 5-qt. ice cream pail:</B></I><I><B> </B></I></div> <div> <I><B>3 ripe bananas, mashed well</B></I><I><B> </B></I></div> <div> <I><B>1 (20 oz.) can crushed pineapple, undrained</B></I><I><B> </B></I></div> <div> <I><B>1 (46 oz.) can pineapple juice </B></I></div> <div> <I><B>1 (12 oz.) can orange juice concentrate</B></I><I><B> </B></I></div> <div> <I><B>1 (12 oz.) can lemonade concentrate </B></I></div> <div> <I><B>1 pkg. lemonade koolaid (dry powder) </B></I></div> <div> <I><B>Mix well and then fill the pail to within an inch of the top with gingerale (which makes it more tangy) or 7-Up (which makes it a bit sweeter). Freeze solid. Remove from freezer several hours before serving and allow to soften to a slush consistency.</B></I></div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <I><B>Submitted by: Sandy Hyland</B></I></div> <bR> <bR> <div> <I><B><U>Carol's  Corn</U></B></I></div> <div> <I><B>( This is the recipe we use for our meatball dinner )</B></I></div> <bR> <div> <I><B>3 -  16oz  Packs of frozen corn</B></I></div> <div> <I><B>1 -  8oz  &  1 -  3oz  cream cheese</B></I></div> <div> <I><B>¼ cup butter</B></I></div> <div> <I><B>3 tbls water</B></I></div> <div> <I><B>3 tbls milk</B></I></div> <div> <I><B>2 tbls sugar</B></I></div> <div> <I><B>6 slices processed American cheese</B></I></div> <div> <I><B>Bake in crock pot on low for 5 hours</B></I></div> <div> <I><B><U>Do NOT open lid until the 5 hours are up.</U></B></I></div> <div> <I><B>You loose an hour by opening the lid while it is cooking</B></I></div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <I><B>Submitted by: Carol Eckholm ( Bismark, ND )</B></I></div> <bR> <bR> <bR> <div> <I><B> </B></I></div> <bR> <div> <I><B>   </B></I></div> <bR> <bR> <bR> <bR> <bR> <div> <I><B>   </B></I></div> <bR> <bR> <bR> <bR> <bR> <bR> <div> <I><B> </B></I></div> <bR> <bR> </td> </tr></table></body>