Arlington Pineapple by Suzy Nieman

This recipe was a favorite at faculty pot lucks at the school where I taught in Arlington, VT.  It came from another teacher, and is a quick and easy accompaniment for meals.

Mix Together:

1/4 lb. of butter or margarine
1 cup sugar
4 eggs

Add to:

5 slices of bread, cubed
1 can crushed pineapple, not drained

Bake at 350 for 1 hour.

Veal Fricadellen - by Beverley Van Alstyne

Veal Fricadellen - by Beverley Van Alstyne

From Ebbie Browne, my mother
This is a traditional main course from Sweden - a family favorite  - because it is delicious.

Veal Fricadellen - - -

For eight to ten people

The original recipe called for three pounds of ground veal - today we use, and enjoy, three pounds of ground turkey  or mixture

one and one half cups of bread crumbs

three eggs

one and one half tea spoons of salt    -        one  teaspoon pepper

three quarter tea spoon mace              (one half teaspoon nutmeg]

six cups of chicken broth

one and one half pounds of mushrooms, sliced  (minced onion)

two tablespoons flour

one cup of chopped fresh parsley

one cup of cream

Can be served with rice or noodles



Have ready - large mixing bowl, slow cooker, saute pan
    1 - heat slow cooker with the chicken broth in it
    2 - Heat saute pan low temperature until needed
    3 - Start preparation with mixing bowl

Preparation :  In a large mixing bowl place
    *Three pounds of ground meat
    One & one cups of bread crumbs
    Three beaten eggs
    One & one half teaspoon of salt      one teaspoon pepper
    Three quarters teaspoon mace         ( one half teaspoon nutmeg)
Mix with spoon and/or hands - forming small meatballs, dropping  them into the slow cooker at a gentle simmer of the - - -

    Six cups of chicken broth and
        cook at low heat one half hour.
   
In saute pan melt two tablespoon butter
    the sliced mushrooms              (minced onions)
When done enough - -
Thicken the juice of the mushrooms with stirring in
      Two tablespoons of flour
When smooth - stir in:
    One cup of chopped parsley
     One cup of cream   
   
Stir the sauce gently into the slow cooker with the meatballs
Season if you like.

Continue to slow cook the meatballs while you prepare rice or noodles.
       

GEN’S LEMON SAUCE submitted by Bonnie

GEN’S LEMON SAUCE

Submitted by Bonnie Dunham

This recipe was given to me by Gen Wieland, a former KRC member. It is simple but delicious on angel food cake or gingerbread.

Cream in saucepan:

1/3 cup butter

1 cup sugar

3 tablespoons cornstarch

Add 2 cups boiling water and cook til thick and clear. Stir with whisk continuously.

Remove from heat.

Add one beaten egg – beat egg in small bowl, pour hot mixture into egg while beating, then add to pan. 

Add the juice and grated rind of 1 large lemon.

Cool. Before serving, fold in with whisk, one half pint of cream, whipped.

Serve over plain cake or gingerbread.

Double sauce for one angel food cake.

Strawberry Shortcake Betty Crocker Recipe Submitted by Bonnie Dunham

Strawberry Shortcake Betty Crocker Recipe          Submitted by Bonnie Dunham

2 cups flour

¼ cup sugar

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon grated lemon rind

1/3 cup shortening

1 cup milk

Heat oven to 450 degrees. Grease 8 inch square or round pan. Measure flour, sugar, baking powder, lemon rind and salt into a bowl. Cut in shortening thoroughly until mixture looks like meal. Stir in milk just until blended. Pat into pan. Bake 15 to 20 minutes or until golden brown.  I double this recipe for a 9x13 pan and bake for 25 minutes.

The grated lemon rind gives this shortcake a little boost in flavor. 

Mini Chip Pound Cake Submitted by Bonnie Dunham

Mini Chip Pound Cake                     Submitted by Bonnie Dunham

Joey Murphy, a fellow first grade teacher, gave me this excellent recipe. She used to bring this cake to school functions.

CAKE

1 cup butter, no substitutes

2 cups sugar

2 teaspoons vanilla

3 eggs

3 cups flour

2 teaspoons baking powder

½ teaspoon salt

1 cup milk

1 package, 12 oz., Nestles mini chocolate chips

Combine butter, sugar and vanilla in a large bowl. Cream until fluffy. Add eggs and beat well.

Combine flour, baking powder and salt. Stir together Add to creamed mixture alternately with the milk, beating until smooth. Stir in the mini chips.

Pour into a greased and floured 10 inch tube pan or bundt pan. Bake at 350 for 80 minutes. Cool completely and remove from pan.

Chocolate Glaze

4 1/2 ounces unsweetened baking chocolate

4 1/2 tablespoons butter

¾   teaspoon salt

1 box confectioners sugar

1/3 cup milk

2 teaspoons vanilla

Melt chocolate and butter over low heat. Remove from heat and add other ingredients. Add enough milk to make a thick glaze. Beat well. Drizzle over top and let run down the sides of the cake. Eat leftover glaze!

Doan’s Bread Pudding via Bonnie

Doan’s Bread Pudding

Submitted by Bonnie Dunham

Doan was a migrant worker during the apple harvest. He would send this bread pudding for the day care children several times during the season. I asked him if I could have the recipe and at first he said it was in his head but the next time he made it, he wrote the recipe down for me. I sprinkle the top with cinnamon before baking and sometimes substitute craisins for raisins. Otherwise, it’s his recipe.

Mix to a smooth texture in a large bowl:

3 eggs

11/2 cups sugar

1 cup evaporated milk

2 teaspoons vanilla

2 teaspoons baking powder

¾ stick melted butter

Pour over 10 slices cubed, white bread, crusts removed

Add ½ cup raisins

Mix carefully with a rubber spatula.

Pour into a greased 8x8 pan.

Bake at 400 degrees, 20 minutes til golden.

Use a half-sheet pan for a double batch.

Bonnie Dunham

Rhubarb Pudding by Bonnie?

            Rhubarb Pudding                                                       

3½  – 4 cups diced rhubarb                                       

¾ cup sugar                                                               

1 tablespoon flour                                                     

Mix above and pour into a                                        

reased  8x8 pan.                                                         

Batter – Mix all together with a wooden                  

spoon and pour evenly over top of rhubarb              

mixture.                                                                                             

¾ cup sugar                                                               

2 wooden spoonfuls Crisco                                       

(I don’t measure but approx. ½ cup)                         

1 egg                                                                          

½ cup milk                                                                 

1 teaspoon lemon extract                                          

¼ teaspoon salt                                                          

1 cup flour                                                                 

1 teaspoon baking powder                                         

Bake at 350 for 45 minutes. Serve warm                  

with vanilla ice cream.