Recipes

Vereneke (submitted by Carolyn Penner)

  • 3½ cups flour
  • 2½ T. shortening
  • 1 t. salt
  • 2 egg whites
  • 1 cup half and half

Mix together, using a fork, till a soft dough forms. Divide and roll thin. Cut in circles.(The shortening lid works well.) Fill with cheese mixture and seal.

Filling:

  • 4 cups dry curd cottage cheese (1 lb. 6 oz.)
  • 2 t. salt
  • 1/4 t. pepper
  • 2 egg yolks

Mix together. Fill dough circles, being careful not to get on the edges of the dough. Makes 22-24. Freezes well. (Do not defrost before frying.)

Vereneke Gravy

  • 3/4 cups margarine
  • 1/2 – 1 cup flour
  • Stir together to make a thick paste.
  • 2 cups whole milk
  • Stir in, allowing to thicken.
  • Diced ham – add and stir.

Sour Cream Banana Bread (submitted by Carolyn Penner)

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 3 ripe bananas
  • 1 t. vanilla

Cream together

  • 1/2 cup sour cream
  • 1 t. baking powder
  • 1 t. baking soda
  • 2 cup flour

Stir in till well mixed. Bake in a 9 x 5 pan for 60-65 min. at 350.

Raisins/Chopped nuts – Add if desired

Barbecued Meatballs (submitted by Carolyn Penner & Anna Marie Wiebe)

Meatballs:

  • 3 lbs. Ground beef
  • 1 can evaporated milk
  • 3 cups oatmeal
  • 2 eggs
  • 2 t. salt
  • 1/2 t. pepper
  • 1/2 t. garlic salt
  • 1 – 2 T. chili powder
  • Dried onion

Mix and shape into balls.

Sauce:

  • 3 cups (36 oz.) catsup
  • 2¼ cups brown sugar
  • 1½ T. liquid smoke
  • 3/4 t. garlic salt
  • Minced onion

Mix and pour over meatballs. Bake at 350 for an hour. Freezes well before baking.

Honey Wheat Bread (submitted by Carolyn Penner)

  • 4 cups white flour
  • 2 t. salt
  • 2 pkg. yeast
  • Combine in a large bowl
  • 1 cup water
  • 1/2 cup honey
  • 4 T. margarine or butter
  • 1 cup cottage cheese

Heat in a saucepan to 120-130 degrees. Add to flour and mix well.

  • 2 eggs
  • 1-1½ cups whole wheat flour
  • 1/2 cups quick oats
  • 1/2 to 1 cup chopped nuts

Stir in to make a soft dough. Knead. Let rise till double. Bake at 350 in greased 9 x 5 pans for 30 min. When baked, remove from pans and rub tops with butter.

Tapioca Pudding Salad (submitted by Anna Marie Wiebe)

  • 1 box tapioca pudding
  • 1 box jello
  • 1 box vanilla pudding (instant)
  • 3 cups hot water
  • 1 carton Cool Whip (8 oz.)
  • fruit (fruit to go with the flavor of jello)

Add puddings and jello to hot water and cook till thick. Cool completely. Add Cool Whip and fruit.

Coffee Cake (submitted by Anna Marie Wiebe)

  • 3/4 cup shortening
  • 2 1/2 cups flour
  • 1 1/2 cups brown sugar
  • 2 level tsp. baking powder

Sift and cut in shortening as for pie crust. Take out 1/2 Cup for topping.

Add:

  • 1 beaten egg
  • 1 1/2 cups buttermilk
  • 1 tsp. each of soda, salt, vanilla

Top:

  • 1/2 cup brown sugar, 1 tsp. cinnamon, 1 cup nuts

Add to 1/2 cup flour mixture from above and sprinkle on top. Bake 350 deg about 30 minutes or longer. Dribble thin mixture of powdered sugar frosting over cake while cake is still hot. Freezes well.

Pickles (submitted by Carol Flaming)

Pea Salad (submitted by Bonnie Funk)

  • 2 – 10 ounce packages frozen green peas
  • 1 cup chopped celery
  • 1 cup cashew nuts
  • 1/2 cup chopped green onions
  • 1/2 cup bacon bits
  • 3/4 cup sour cream
  • 3/4 cup Miracle Whip

Put peas, uncooked and left frozen into a large bowl. Add celery, nuts, onions and the bacon bits. Mix sour cream and salad dressing together and toss with salad.
Best if made 12 hours ahead.

Easy Macaroni & Cheese (submitted by Eydie Graber)

Peanut Butter Sauce (submitted by Eydie Graber)

Potato-Sausage Soup (submitted by Eydie Graber)

Zucchini Sheet Cake (submitted by Eydie Graber)

Old Country Sauerkraut Soup
10 mins to cook, serves 4

  • 1 lb sausage link with casing left on, smoked
  • 1/2 cup onion
  • 2 tbsp parsley, fresh
  • 1/2 tsp thyme, dried
  • 1 can(s) bavarian sauerkraut, with juice
  • 1 1/2 tbsp lemon juice
  • 1/4 cup all-purpose flour
  • 1/2 tsp pepper
  • 1 cup half and half
  • 3 cups milk
  • may also add 1/2 – 1 cup cubed, cooked potatoes if desired
  1. Chop the sausage coarsely by hand or in a food processor.
  2. Transfer the chopped sausage and onion to a deep pan and saute over medium heat until the sausage is lightly browned and the onion is tender, about 10 minutes.
  3. In a small bowl, combine the flour, thyme, and pepper. Add to the sausage and brown all together until the mixture bubbles up, about 5 minutes.
  4. Add the milk and half and half gradually, stirring constantly until the mixture begins to bubble again, about 5 minutes.
  5. Add the sauerkraut and its juice and bring to a boil. The mixture will continue to thicken. Taste for tartness and add lemon juice, if desired. Also can add salt to taste.
  6. Add parsley and serve immediately with some hot buttered pumpernickel bread.

Hot Burgers (submitted by Verda Albrecht)

Scalloped Potatoes with Ham (submitted by Verda Albrecht)

Scalloped Potatoes (submitted by Verda Albrecht)
(makes enough for one roaster)

  • 7 – 24 oz. frozen hash browns
  • 1 ½ cups margarine, melted
  • 7 tsp. salt
  • 3 ½ tsp. pepper
  • 7 tbsp. onion flakes
  • 3 large cans cream of chicken soup
  • 5 ½ cups milk
  • 3 ctn. sour cream (large)
  • 14 cups grated American cheese

Topping:

  • 16 cups corn flakes, crushed
  • 1 ¾ cups melted margarine

You can add lots more milk to this, can’t tell you just how much but at least 3 more cups. Concerning the topping, even if I put it on the top, one has to stir ever so often so it finally all gets mixed in. So what it has to be stirred and mixed ever so often while it’s cooking. (Use your judgement concerning the milk, it gets pretty dry as it cooks). Also spray the roaster very well with Pam, as the potatoes want to stick badly. Clean up of the roasters is difficult. This recipe feeds 80 people.                — Mildred Jantz

Chili Frito Corn Salad (submitted by Lenna Knoll)

  • 2 cans yellow kernel corn, drained
  • 1/2 red bell pepper, sliced and chopped
  • 1/2 green bell pepper, sliced and chopped
  • 1/2 purple onion, chopped
  • 1 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 5 ounces of chili cheese flavor Frito corn chips

Directions:
Prep Time: 10 mins
Total Time: 10 mins

  1. Mix all the ingredients except the chips.
  2. Add the chips in before serving otherwise the chips will get soggy.
  3. Red peppers are expensive so you can just use green instead.