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Recipe Exchange for Aug. 27, 2014

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RECIPE EXCHANGE

We received a few more suggestions for our young guys who are throwing their parent’s a 25th wedding anniversary party and a couple of favorite recipes.  

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Mary Rae Annear of Duluth shares these easy-to-make recipes.

 

Reubens

2 pkgs. corned beef, cut fine

16 oz. can sauerkraut, drained

½ c. mayonnaise (not Miracle Whip)

10 oz. shredded Swiss cheese

 

Mix all the ingredients together and place in a crockpot.  Cook on low for 1 to 2 hours.  Serve with cocktail rye bread.

 

Sweet and Sour Meatballs

1 pound hamburger

1 egg

1 tablespoon cornstarch

1 teaspoon salt + 2 tablespoons onion (or 1 package dry onion soup mix and a little pepper)

1 tablespoon oil

1 cup pineapple juice 

3 tablespoons cornstarch

1 tablespoon soy sauce

2 ½ to 3 tablespoons vinegar

3 tablespoons water

½ cup granulated sugar

1 can pineapple chunks, drained

1 jar cherries, drained

Water chestnuts, drained - optional

 

To make the meatballs, combine the hamburger, egg, 1 tablespoon of cornstarch and onion soup mix. Mix well. Make into small meatballs. Brown and cook thoroughly, set aside. Add one tablespoon of oil and pineapple juice to the pan. Cook over low heat for a few minutes. Combine the 3 tablespoons of cornstarch, soy sauce, vinegar, water and  granulated sugar. Add to the pineapple juice mixture and cook until smooth and thick. Put the sauce into a crock pot. Add the meatballs, pineapple, cherries and water chestnuts. Keep warm on low. 

 

Turkey Quiche

3 cups stuffing (Stove Top works well)

4 eggs, slightly beaten

1 cup turkey or chicken, cut-up

1 small can (5 to 6 ounces) evaporated milk

1/8 teaspoon pepper

1 cup shredded cheddar cheese

 

Prepare the Stove Top and press into a quiche pan on bottom and sides. Bake at 400 degrees for 10 minutes.  Mix together the eggs, turkey, milk and pepper.  Pour over the baked stuffing crust.  Add the cheese. Bake at 350 degrees for 35 minutes.

Note: I usually double the recipe and put into a jelly roll pan.  Cut into squares to serve.  This can be frozen.

 

English Muffin Snacks

1 jar Old English cheese spread

1 can crab meat

1 ½ sticks margarine

1 teaspoon garlic salt

2 tablespoons real mayonnaise

English muffins, halved

 

Mix the first five ingredients and spread on six halved English muffins. Freeze on a cookie sheet. Cut into quarters and put into a freezer bag until needed. Bake at 350 degrees for 10 minutes then place until a broiler for a very short time – keep your eye on them so they don’t burn.

 

Anne Thorstenson of Proctors shares her favorite salad dressing recipe and her favorite icing recipe. Enjoy!

 

Lulu's Best Salad Dressing

1 cup salad dressing (such as Miracle Whip)

1/4 cup grated Parmesan

1/2 cup French dressing

1/3 cup pineapple juice

2 teaspoons finely minced fresh garlic

1/4 teaspoon pepper

Salt to taste

 

Mix all ingredients together and let set in the refrigerator until well chilled.  I mix this amount of dressing with a chopped head of romaine lettuce. You may choose your amount of dressing with whatever lettuce you like.

  

Roy's Icing

5 tablespoons flour

1 cup milk

2 sticks butter

1 cup granulated sugar

1 teaspoon vanilla

 

Cook the flour and milk over medium heat, stirring constantly until a soft paste forms. Remove from heat.  Cool completely. When cool, add the butter, granulated sugar and vanilla. Beat until light and creamy. Spread over completely cooled cake.

 

This column is for readers who want to share a favorite recipe or are looking for new ones. Send your requests and recipes to: Duluth News Tribune, 424 W. First St., Duluth, MN 55802 or email taste@duluthnews.com. You must include your first and last name, city and daytime telephone number.

 

 

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