|Cheeseburger Soup from Eleanor Burns|
|1/2 pound ground turkey||1 1/2 cups milk|
|3/4 cup chopped onion||3 cups chicken broth|
|3/4 cup shredded carrots||4 cups cubed potatoes|
|3/4 cup chopped celery||1/2 cup all-purpose flour|
|1 teaspoon dried basil||2 cups cubed Cheddar cheese|
|1 teaspoon dried parsley||1 1/2 cups sour cream|
|4 tablespoons butter|
|In a large pot, cook and stir vegetables and turkey until turkey is brown. Drain fat. Stir in basil, parsley, broth, and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes. In skillet, melt the butter and stir in flour. Add the milk, stirring until smooth. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.|
|Flan from Teresa Varnes|
|1/3 cup sugar||5 eggs|
|1 (14 oz.) can sweetened condensed milk||1 can evaporated milk|
|2 teaspoons vanilla||1 (8 oz.) package cream cheese|
|2 tablespoons Kahula (optional)|
Place sugar in aluminum loaf pan. Hold loaf pan over low heat, moving pan from side to side until sugar is completely melted and golden brown. Swirl to coat sides and bottom evenly with the sugar. Set aside.
Beat eggs and cream cheese well. Add sweetened condensed milk and evaporated milk and beat until blended. Beat in vanilla. Add optional Kahlua if desired. Pour mixture into aluminum loaf pan and place in a larger pan containing 1" hot water. Bake at 350 degrees 1 hour, or until toothpick inserted in center comes out clean. Cool; then turn over on a serving plate.
|Strawberry Jell-O® from Mary Devendorf|
|2 cups crushed pretzels||8 oz. Cool Whip®|
|3/4 cup margarine or butter, melted||1 pkg (6 oz.) strawberry Jell-O®|
|2 tbsp sugar||2 cups boiling water|
|8 oz. softened cream cheese||1 pkg (20 oz.) frozen strawberries|
|1/2 cup sugar|
Combine crushed pretzels with melted margarine
and 2 tsbp sugar. Pat into 9" x 13"
|Grandma's Cut Out Sugar Cookies from Sandy Thompson|
|1 cup butter||2 teaspoons almond extract|
|1 1/2 cups sugar||2 eggs|
|1 1/4 teaspoons salt||2 1/2 cups flour|
|2 teaspoons vanilla|
Mix all ingredients except flour until smooth.
Mix in flour. Refrigerate at least one hour. Roll
to 1/4" and cut out cookies. Bake at 375
degrees for 8-10 minutes.
Combine egg whites and cream of tartar in large bowl and beat until stiff.
Gradually add powdered sugar.
Note: Icing dries quickly; keep bowl covered with a damp towel.