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Recipes 11-8-22

Posted 11/8/22

Ground Beef Casserole

1 1/2 lb. ground beef

1/2 cup chopped onion

3 oz. cream cheese

1 can mushroom soup

1/2 cup milk

1/4 cup ketchup

1 teaspoon salt

Canned biscuits

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Recipes 11-8-22

Posted
Ground Beef Casserole
1 1/2 lb. ground beef
1/2 cup chopped onion
3 oz. cream cheese
1 can mushroom soup
1/2 cup milk
1/4 cup ketchup
1 teaspoon salt
Canned biscuits
Brown ground beef and onion and drain. Mix cream cheese and other ingredients. Put all above in baking dish. Bake 10 minutes at 375 degrees. Put unbaked biscuits on top. Bake until brown.
 
Heavenly Coconut Cake
2 cups sour cream
2 cups powdered sugar
2 (12 oz.) packages frozen coconut or 3 cups fresh coconut
Blend above together; let stand in refrigerator overnight. Bake a Duncan Hines butter or yellow cake mix in 2 layers; split to make 4 layers. Spread coconut mixture between layers; covering sides with any remaining. Cover tightly. Can be stored in refrigerator for several days.
 
Caramel Pie
3/4 cup sugar
2 tablespoons flour
2 egg yolks
1 1/4 cup milk
Cook in double boiler until thick, stirring frequently. While above is cooking, caramelize 1/2 cup sugar by cooking on medium heat until brown syrup. Add caramel mixture to milk mixture to make pie filling, mix well. Cool completely. Pour into baked pie crust. Beat 2 egg whites with 4 to 5 tablespoons of sugar until stiff. Pour on top of pie and brown in oven.
 
Cream Cheese Fudge
3 oz. cream cheese, softened
1 box confectioners sugar, sifted
3 tablespoons water
1 teaspoon vanilla
2 (1-oz.) squares unsweetened chocolate, melted
1 cup broken California walnuts
Combine cream cheese, sugar, water and vanilla. Blend until smooth. Quickly stir in melted chocolate and nuts. Turn into buttered pan, spreading fudge 1 inch thick. Chill and cut into squares. Top with walnut halves, if desired.

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