Welcome to our new web site!

To give our readers a chance to experience all that our new website has to offer, we have made all content freely avaiable, through October 1, 2018.

During this time, print and digital subscribers will not need to log in to view our stories or e-editions.

Recipes 2-7-23

Posted

Cheddar Cheese Biscuits
2 cup buttermilk baking mix
1/2 cup shredded Cheddar Cheese
1/2 teaspoon garlic powder
2/3 cup milk
1/4 cup butter or margarine, melted
Preheat oven to 450 degrees. Combine buttermilk baking mix, milk and shredded cheese with a wooden spoon until soft dough forms. Beat vigorously 30 seconds. Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet. Bake 8 to 10 minutes, until golden brown. Combine butter or margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 to 12 biscuits.

No Fail Rolls
2 eggs
1 cup warm water
1/3 cup Crisco oil
3/4 cup sugar
3 1/2 cup plain flour
1 package dry yeast
Add yeast to warm water. Beat eggs, sugar and oil. Add yeast and water mixture. Beat and add 1 cup flour at a time, mixing well. Let rise until doubled. Punch down and knead dough on a lightly floured board. Cut out rolls. Place in muffin tins. Let rise. Bake at 400 degrees for 20 minutes.

Chili
2 lb ground beef
3 large onions,diced
2 cans kidney beans
1 large can tomatoes
4 tablespoons Chili powder
3 Tablespoons Worcestershire sauce
1 teaspoon red wine vinegar
1/2 teaspoon garlic salt
1/2 teaspoon oregano
2 teaspoon salt

2 tablespoon cumin
1/4 cup ketchup
2 tablespoons sugar

Monkey’s Salad Dressing
1 1/2 cup salad oil
1/2 cup vinegar
6 tablespoon minced parsley
3 tablespoons minced green pepper
1/2 teaspoon red pepper
1 large onion, chopped
1 tablespoon each confectioners sugar and salt
1 teaspoon dry mustard
1 -3oz. package cream cheese
Put first eight ingredients into blender and blend for 1 minute. Break up cream cheese; add to above and blend again. Make at least 1 hour before using. Shake thoroughly. Use on green salad.

Hamburger Soup
1 -46 oz. can V-8 juice, less if desired
Seasoned salt, to taste
Lemon pepper to taste
1 1/2 lb. lean ground chuck
3 stalks celery, sliced thinly
3 cans mixed vegetables, drained (or use frozen mixed vegetables)
3 chicken bouillon cubes
Parsley flakes, to taste
1 tablespoon sugar
1 yellow onion or minced dry onion
Brown ground chuck, onion and celery until vegetables are tender and meat is browned. Pour in the V-8 juice and add the chicken bouillon cubes. Add spices, herbs and sugar. Let this cook together for about 15 minutes, stirring once in a while. Add in vegetables and let it cook on medium heat for 30-45 minutes, stirring occasionally. This makes a lot, but can be made in any quantity you wish.