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Recipes 7-13-21

Posted
Goulash
1 pound ground beef
1 medium onion, chopped
1 can cream style corn
1 can kidney beans
1 can tomatoes, chopped
Salt and pepper to taste
Brown ground beef and onion in large skillet. Add remaining ingredients. Simmer
30 minutes. Serve over loaf bread.
 
Rueben Triangles
1 can (16oz.) sauerkraut, drained & cut
1 can (12oz.) corned beef, flaked
1/2 cup Monterey Jack Cheese, shredded
1/2 cup taco sauce
2 tablespoons onion, chopped
1/2 teaspoon caraway seeds
2 packages refrigerator biscuits
Combine sauerkraut, beef, cheese, taco sauce, onions and caraway seeds. With a rolling pin, roll each biscuit into a 4-inch circle. Fold into triangles and pinch edges to seal. Bake 10-15 minutes at 400 degrees. Can be frozen and baked as needed. 
 
Earthquake Cake
1 can flaked coconut
1 cup chopped nuts
1 box German Chocolate Cake mix
8 oz. cream cheese
1 box confectioners sugar
1 stick margarine, melted
Preheat oven to 350 degrees. In 9x13 pan, put coconut and nuts. Prepare cake mix as directed on box. Pour over coconut and nuts. Mix cream cheese, confectioners sugar and margarine. Spoon in dollops over cake. Swirl into cake mix. Bake for 45-50 minutes.
 
Squash Dressing
3 cups cornbread crumbs
2 cups cooked squash
2 sticks margarine
2 eggs
1 large onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
Mix all ingredients and bake in greased pan or corning ware for 45 minutes at 350 degrees.
 
Mexican Casserole
2 pounds ground beef, browned & drained
2 packages dry Taco Seasoning
1 can Spanish rice
2 can Ranch style beans with juice
Layer in large casserole dish. Sprinkle with cheese and cover with crushed corn chips or tortilla chips. Bake at 350 degrees for 30 minutes.