Cheeseburger Soup
—Submitted by Owen Weaver
- 1½ c water
- 2 c potatoes, peeled and cubed
- 2 sm. carrots, grated
- 1 sm. onion, chopped
- ¼ c green pepper, chopped
- 1 garlic clove, minced
- 1 T beef bouillon granules
- ½ tsp salt
- 1 lb ground beef, cooked & drained
- 2½ c milk, divided
- 3 T all-purpose flour
- 8 oz cheese, cubed
In a large saucepan, combine the first eight ingredients; bring to boil.
Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in beef and 2 cups milk; heat through. Combine flour and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook & stir for 2 minutes until thick and bubbly.
Reduce heat; stir in cheese until melted. Top with crumbled bacon if desired. Yield: about 2 quarts.
Cranberry Salad
—Submitted by the Shank family
- 2 c cranberries
- 3 apples
- ½ c crushed pineapple or 2 oranges
- 1½ c sugar or 1 c sugar & ½ tsp stevia powder
- 1 T unflavored gelatin
- 1½ c strawberries
- 1 c water
Wash and grind cranberries in food chopper. Grate apples and chop orange sections, if using oranges. Stir together fruits and sugar.
In blender, process strawberries with enough water to make 2 cups of liquid. Sprinkle gelatin over half of strawberry liquid and allow to soften for a few minutes. Heat over medium low heat, stirring often, until gelatin is dissolved. Add to fruit mixture, stir well, and dip off foam. Pour into serving bowl and refrigerate until set. Serves approximately 8 people.
Grandma’s Raisin Cookies
—Submitted by Anna Mary Brubaker, Lowville, NY
- 1 c butter
- 1 c white sugar
- 1 c brown sugar
- 3 eggs
- 1 tsp vanilla
- 1 tsp soda
- 1 tsp baking powder
- 1 tsp salt
- 1 c sour milk
- 5 c flour or more
Filling
- 2 c raisins
- 1 c sugar
- 2 c water
- 1 T Thermflo or clear gel
- 1 tsp vanilla
Combine filling ingredients in kettle and boil until thick, stirring constantly. Cool. Blend smooth in blender if desired. Refrigerate overnight.
For cookies, cream butter and sugars. Add eggs and whip well. Add remaining ingredients. Refrigerate overnight.
Roll out the dough. Cut with round cookie cutter. Place onto cookie sheets. Drop a spoonful of raisin filling onto center of cookie; top with another cookie. Press down edges of cookies with a fork. Bake at 350° F for 10-12 minutes.
Spice Tea
This is from my grandma. We usually mix some at Thanksgiving and keep it through the holidays.
—Submitted by Dixie Belle Rabun, Hartshorn, MO
- 2 c orange TANG mix
- 1 c instant iced tea mix
- 1 c white sugar
- 6 T lemonade mix
- 1 tsp cinnamon
Mix all together. Use 2 tablespoons per 8 ounces hot water.
Freezer Fudge
—Submitted by Phoebe Teller, Sequim, WA
- ½ c unrefined coconut oil
- ½ c nut butter
- 2 T honey (3 T if using cocoa powder)
- ¼-½ c carob or cocoa powder
- 1 tsp vanilla
Place all of the ingredients into a small saucepan over medium heat. Stir until mixture is combined and fully melted. Pour into silicone ice trays or paper baking cups in a muffin tin. Freeze until hard. Store in the freezer until directly before serving (melts quickly). Yield: about 18 chocolates made in a mini muffin pan.
Healthy Chocolate
—Submitted by Rebekah Stoltzfus, Dornsife, PA, and Vera Mae Horning, Stanley, WI
- 1 c coconut oil
- 1¼ c cocoa
- 1½ c peanut butter
- ¾ c maple syrup
- ½ tsp salt
- 2 tsp vanilla
Heat and stir over medium heat until melted and combined. This can be used as a rich chocolate frosting or ice cream topping. Or pour into a 9” x 13” pan or drop in small mounds on waxed paper, and freeze to harden.
Variations: Use carob powder instead of cocoa. Before pouring into pan, add raisins, sliced almonds, coconut, or 1 T instant coffee or Dandy Blend.