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 8-9-22

Posted 8/9/22

Ice Cream

6 eggs

2 cups sugar

1 can Eagle Brand Milk

Pinch of salt

1 tablespoon vanilla


This item is available in full to subscribers.

Please log in to continue

Log in

Recipes 8-9-22

Ice Cream
6 eggs
2 cups sugar
1 can Eagle Brand Milk
Pinch of salt
1 tablespoon vanilla
Mix ingredients, except milk, and beat with mixer for 10 minutes. Pour egg mixture into ice cream freezer and add milk to the fill line. Freeze.
Lemon Sherbet
1 cup lemon juice
2 cups sugar
1 cup whipping cream
1 quart milk or less
Beat lemon juice and sugar; add milk. Beat whipping cream and add to milk mixture.
Pour into a chilled loaf pan and put in freezer. Stir when firm and finish freezing.
Sweet Glazed Carrots
1 pound peeled baby carrots
3 tablespoon butter
2 tablespoon dark brown sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
Cook carrots in large quantity of lightly salted boiling water for 10 minutes. Drain well. Heat butter in medium skillet over medium heat. Add sugar, stirring until smooth. Add carrots, nutmeg and salt. Cook over medium heat, stirring occasionally, until carrots are tender and coated with glaze. About 8-12 minutes.
Cream Cheese Biscuits
1 cup butter
3 oz. cream cheese
1 cup sifted flour
Pinch of salt
Preheat oven to 350 degrees. Cream butter and cream cheese together. Add flour and salt. Knead. Form into small balls and press with fork. Bake on cookie sheet for about 20 minutes. Yield: approximately 18 small biscuits.
Ice Cream
2 cans Eagle Brand Milk
1 cup sugar
1 small can Pet Milk
1 teaspoon vanilla
Whole milk
Mix ingredients and pour into freezer container. Fill to the measuring line with whole milk. Freeze.
Corn Light Bread
2 cups plain meal
1 cup plain flour
1 teaspoon salt
4 tablespoon oil
2 cups buttermilk
1 cup sugar
1 teaspoon soda
Mix all ingredients. Bake in 2 loaf pans for 1 hour at 300 degrees. Makes 2 loaves.
Rotel Potatoes
6 red potatoes, cubed
1 pound Velveeta cheese
1 stick butter
1 can Rotel
Boil potatoes until done; drain. Place in greased 9x13 pan. Melt cheese, butter and Rotel.
Pour over potatoes. Bake at 350 degrees for 20-25 minutes.


No comments on this item Please log in to comment by clicking here