HCB by C.M.I.

E E R

Holiday

Cookbook 2020

Favorite

recipes from our communities ! A SPECIAL PUBLICATION BY Fallon County

TIMES BAKER, MONTANA

2020 Holiday Cookbook

Appetizers/ This & That

Chicken Cheese Ball

Stacy Burgess - Bowman (temporary) lives in Charlotte, NC

1 can Chicken (regular size) 1 tbsp. (heaping) ranch dry mix 1 (8 oz.) package cream cheese

Drain chicken well. Combine ingredients. Shape into a ball and refrigerate overnight. Serve with club crackers. I double the recipe for gatherings.

Caramels

Sharon Rustad - Baker, MT 1 C. butter 2 1/4 C. brown sugar 1 C. light corn syrup

1 can (5 oz.) condensed sweetened milk dash salt 1 tsp. vanilla

Place butter in large buttered mixing bowl. Microwave 1 to 2 minutes on medium high (roast) to melt. Blend in brown sugar, syrup, condensed milk and salt. Cover with plastic wrap. Microwave 10 to 12 minutes on high, stir well. Microwave, uncovered, 16 to 20 minutes on medium high (roast) (240º) or until candy forms ball in cold water. Mix in vanilla and pour into greased 12x7 inch baking dish. Cool to room temperature before cutting. Cut and wrap in individual pieces.

Taco Dip - for a large crowd Donna Eldredge - Scranton, ND

1 (16 oz.) cream cheese 1 large tomato, chopped 2 C. cheddar cheese 1 small can black olives, chopped 2 C. shredded lettuce 1 C. salsa Mix cream cheese and salsa together then layer olives lettuce, tomato and cheese. Serve with chips or tortilla chips.

Creamy Horse Radish Dip Donna Eldredge - Scranton, ND

1 C. mayonnaise 1 tsp. pepper 1 C. sour cream 1 tbsp. Dijon mustard 2 tbsp. horseradish 1 tbsp. apple cider vinegar or 1 tsp. garlic salt white wine vinegar Mix all ingredients thoroughly, refrigerate.

Taco Shells

Sharon Rustad - Baker, MT 1 C. corn meal 1 C. flour 2 eggs 1 1/2 C. milk 1/4 C. oil

Old Fashioned Milk Gravy Donna Eldredge - Scranton, ND

Welcomes you to Baker, Montana! Come check out our classic cars and memorabilia.

Winter Hours

Thursday - Friday 1 - 5 p.m.

1/4 C. bacon grease 2 tbsp. butter 1/4 C. flour salt & pepper to taste 2 1/2 C. milk In a large skillet combine bacon grease with flour, cook until browned. Add milk, whisk it real good. Let come to a boil. If it becomes too thick, add more milk until it is the consistency you like. Add salt and pepper to taste, the butter can be blended in now. Very good on biscuits or mashed potatoes.

Plevna Bar & Grill Plevna, MT • 406-772-5847 Open Tuesday - Sunday 11 a.m. - Close Family Dining • Orders To Go

Book your Christmas Parties early Main Street Baker, Mt 406-978-3195 • 406-978-2792

Steaks • Burgers • Pizza

2020 Holiday Cookbook

Holiday Pineapple Cheese Ball Darlene Hornung - Baker, MT

2 (8 oz.) package cream cheese 1/4 C. drained crushed pineapple 2 tbsp. chopped green pepper 2 tsp. seasoned salt 2 tbsp. chopped onion 2 C. chopped pecans.

Soften cream cheese. Add green pepper, onion, pineapple, salt and 1 C. pecans. Shape into ball and roll over remaining pecans. Chill for several hours.

Honey Yogurt Fruit Dip Mary Ann Hecker, Baker, MT

1 C. non-fat or low fat plain yogurt red and green apple slices (or 1 tsp. cinnamon your choice) 2 tbsp. honey (or to taste)

Mix yogurt with vanilla and cinnamon, add honey, cut apple slices. Makes 4 servings.

Tomato Preserves In Memory of Margery Fisher 1 large can (4 C.) of whole tomatoes 1 lemon – diced ﬁnely

1 package sure gel 3 1/2 to 4 C. sugar

Smash or chop up tomatoes so they are in small pieces. Dice lemon (small pieces) and simmer in a little water because the lemon takes longer to cook. Heat tomatoes adding sure jell. Add sugar and lemon. Bring to a slow boil stirring often. Boil until desired thickness or until form a sheet when dripped from spooned as for other jellies. Pour into jars and seal – parafﬁn can be used also for a good seal.

You supply the event . . . . . . We’ll supply the food!

Fruit Baskets • Wine Gift Certificates Bakery Specialty Items Party Meat & Cheese Trays Our very best wishes to all our good customers and friends. It’s been our privilege to serve you.

Baker, MT 406-778-3816

~ Breads ~

Glazed Potato Doughnuts Sharon Rustad - Baker, MT 1 package active dry yeast 1/4 C. warm water 1 C. milk, scalded 1/4 C. shortening 1/4 C. sugar 1 tsp. salt

3/4 C. mashed potatoes (instant is ok) 2 eggs, beaten 5 to 6 C. sifted ﬂour l lb. powdered sugar 6 tbsp. water 1 tbsp. vanilla

Dissolve yeast in warm water. Combine milk, shortening, sugar, and salt. Cool until lukewarm. Stir in yeast, potatoes and eggs. Gradually add enough ﬂour to make soft dough. Turn onto ﬂoured surface and knead until smooth and satiny. Place in lightly greased bowl. Turn over to grease top. Cover and let rise in a warm place until doubled about 1 to 1/2 hours. Roll to 1/2 inch thickness. Cut with 3-inch doughnut cutter. Cover and let rise until doubled (about 30 minutes). Meanwhile, stir powdered sugar, water and vanilla together. Mixture will look like thick cream. Fry in deep hot fat at 375º. Drain. Drop hot doughnuts into glaze. Place on cooling rack until glaze is set.

118 Main St. North 406-778-2479 Baker, MT

Happy Holidays from the staff at

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2020 Holiday Cookbook

Doughnuts Grandma Rude 2 eggs 1 C. sugar 1/2 tsp. nutmeg 1/2 C. Seco

Caramel Ring 1 C. milk 2 tbsp. melted lard 2 tsp. baking powder flour

Put in kettle enough lard to fry doughnuts in, about a lb. and a half. When you put the dough in turn them over when they come to the surface. Let them fry.

Muffins

Darlene Hornung - Baker, MT

Two greased 9-cup muffin pans, 2 1/4-inch in diameter. Preheat oven to 450º Baking time - 20 minutes (about) 2 C. flour 1/4 C. table fat 2 tsp. baking powder 1 egg, beaten 1 tsp. salt 1 C. milk 2 tbsp. sugar

Sift dry ingredients together twice. Work in fat with fingertips or fork. Add milk to beaten egg. Add all at once to flour mixture. Stir lightly and quickly, just enough to moisten dry ingredients. Fill greased muffin tins 2/3 full. Bake.

Linda Genty - Lake Havasu City, AZ

1 loaf frozen bread dough, defrost about 30 minutes, just long enough to cut into 1/2 inch slices and then quartered. Toss the pieces in a cinnamon/sugar mixture. Grease well a bundt pan, place sliced pecan/walnuts in the bottom. Spread the coated bread pieces evenly in pan. In a sauce pan, melt 1/4 C. butter, 1 C. brown sugar, 1/2 C. cream, when meltedpour this mixture (while still hot) over the bread pieces. Cover with foil (that has been oil coated) let stand overnight. Bake in morning 350º 40-45 min. Cool 10 minutes and tip onto a plate. Serve hot.

Banana Bread

1 C. sugar 1 tsp. soda 1/2 C. shortening pinch of salt 2 eggs 2 C. flour 3 ripe bananas 3/4 C. chopped nuts 3 tbsp. sour milk Cream shortening and sugar. Add eggs, slightly beaten, then sour milk to which soda has been added. Add flour, salt and nuts. Beat well. Mash bananas and add to mixture, mixing well. Use greased and floured bread tin. Bake at 350º for 1 hour. Makes one loaf.

Quick Pineapple Rolls Mrs. Donna Smith - Traverse City, MI 1/2 C. butter, softened 1 C. brown sugar, packed 1 (20 oz.) can crushed pineapple, drained

Your Touchstone Energy Cooperative

New England, ND 701-579-4191 or 800-559-4191

Providing electrical service to the rural areas of Adams, Bowman, Hettinger & Slope Counties. P.O Box 338 New England, ND 58647 www.slopelectric.coop

2 (7 1/2 oz.) tubes refrigerated biscuits

Pre-heat oven to 400º. Blend butter and brown sugar in a bowl, stir in pineapple. Spoon mixture into a greased 9” round cake pan. Arrange biscuits on top. Bake at 400º for 15 minutes, or until lightly golden. To serve, invert onto a plate. Makes 8 servings.

A hometown tradition of fine clothing for Men - Women - Youth - Infant Free Gift Wrapping Always!

• Tribal • Smartwool • Under Armour • The North Face

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2020 Holiday Cookbook

Corn Salad

~ Soups & Salads ~

Linda Genty - Lake Havasu City, AZ 3 cans yellow corn (drained) 1 can white corn (drained) 1 jar pimentos (diced) 1 bunch green onions (sliced thin add some green tops for color)

2 C. shredded cheddar, or your choice 1 1/2 C. mayonnaise 1 package (10 oz.) Frito Chili Cheese chips (crushed, but not fine)

Mix together, except the chips. Refrigerate overnight or several hours. Just before serving add the chips (mix in or sprinkle on top) keeps well for several days. Can cut the recipe in half and fourths.

Snicker Apple Salad Sharon Rustad - Baker, MT

1 container (8 oz.) frozen 1 tsp. vanilla whipped topping 3 large Granny Smith apples 1 package (8 oz.) cream cheese, 5 regular size Snicker bars. softened

Blend cool whip, cream cheese and vanilla in a large serving bowl. Wash and chop apples into bowl. Unwrap Snickers and chop into pieces. Add to bowl and stir until apples and Snickers are evenly coated.

Lemon Salad

Darlene Hornung - Baker, MT

Toni Reetz

1 can cherry pie filling 1 can sweetened condensed milk 1 (20 oz.) crushed pineapple, drained

1 carton cool whip 1/2 C. nuts, chopped Optional miniature marshmallows or add 1 C. coconut

Orange Tapioca Salad Donna Eldredge - Scranton, ND

2 3/4 C. water 1 (15 oz.) can mandarin 1 (6 oz.) orange jello oranges, drain well 1 small instant vanilla pudding 1 (20 oz.) can crushed 1 small tapioca pudding pineapple, drain well 1 (8 oz.) whip cream, thawed Bring water to a boil, whisk in the jello and pudding mixes. Return to a boil, stirring constantly for two minutes. Remove from heat and let mixture cool completely. Fold in oranges, pineapple and whip cream. Chill two hours before serving.

Crunchy Potluck Taco Salad

1 lb. ground beef 4 medium green onions, sliced, 1 package taco seasoning mix 1/4 C. 1 head iceberg lettuce, broken 2 C. shredded cheddar cheese into small pieces 1/2 C. taco sauce 2 medium tomatoes, chopped 1 bag Doritos 1/2 C. sliced ripe olives, optional In 10-inch skillet, cook beef and taco seasoning mix as directed on seasoning mix package. In large bowl, gently mix lettuce, tomatoes, olives, onions and cheese. Add beef mixture: stir gently to mix. Just before serving, add dressing and chips; toss.

KE R

2 packages lemon jello 4 C. boiling water Mix together jello and water, cool in refrigerator. Add 1/2 package small marshmallows. Add 4 large bananas, sliced and 1 can crushed pineapple, drained, cool.

Cherry Salad Dessert

YOUR LOCAL CO-OP AND YOU. TOGETHER, WE KEEP GROWING.

Your Holiday Decorating Headquarters

Lights & Holiday Decor Cookware • Bakeware • Toys • Tools • Firearms Baker Ace Hardware 101 Lake City Shopping Center • Baker, MT 406-778-3359

Monday - Friday 7:30 a.m. - 7 p.m.

Saturday 8 a.m. - 6 p.m.

Sunday 10 a.m. - 5 p.m.

2020 Holiday Cookbook

~ Main Dishes ~

Crock Pot Cube Steak Donna Eldredge - Scranton, ND

6 cube steaks cut up bite size piec- 1 can cream of mushroom soup es season with pepper, no salt. 1 can cream of celery 1 medium onion, rough chopped 1 package Lipton onion soup mix 1 can cream of chicken soup 1/2 can of water Layer everything and cook on low for six hours, or on high for four hours. Makes a very good gravy.

Chicken Enchilada Spaghetti Elaine Zink - Baker, MT

1 C. sour cream 1 C. chicken broth 1 can cream of chicken soup 1 can Rotel fire roasted tomatoes 1 can fiesta nacho cheese soup 1/2 C. sliced black olives 3 C. shredded chicken, cooked 1 C. Mexican blend cheese 4 oz. green chilies 6 oz. cooked spaghetti Blend together, top with 1 C. cheese. Before serving you may top with chopped green onions and more sliced olives.

Grandma Glenger’s Meatballs Broccoli - Cream Corn Mary Siverson - Bismarck, ND

2 lbs. hamburger garlic 1 lb. ground pork 1 can cream of mushroom 1 C. breadcrumbs 1 can cream of chicken 2 eggs 1 carton whipping cream onion, chopped 1 can evaporated milk Lawry’s salt 2 tbsp. flour pepper Pre-heat oven to 350º Mix hamburger and pork with garlic powder, pepper and Lawry’s salt; mix well and form into walnut sized balls. Place on ungreased cookie sheet, bake for 30 minutes. In 4 quart casserole dish, mix soups, milk, cream and flour. Simmer slightly then add browned meatballs. Bake for one hour longer and serve over mashed potatoes.

1 (16 oz) can cream corn 1 beaten egg 1/2 C. saltine cracker crumbs 2 tbsp. melted batter 1 (10 oz.) package broccoli, cooked and drained Bake 25 to 35 minutes at 350°

1/2 tsp. salt dash of pepper 1 tbsp. instant minced onions Topping: 1/4 C. saltine cracker crumbs 1 tbsp. melted butter

Crock Pot Chicken Noodle Soup Elaine Zink - Baker, MT

Meat Loaf

Elaine Zink - recipe from my sister 2 lbs. hamburger 1 egg 1 box Stove Top dressing

Casserole

Elaine Zink - Baker, MT - recipe from my sister

1 envelope onion soup mix 1 1/2 C. water can add 4 oz. shredded cheese

Mix all ingredients and place on cookie sheet covered with tin foil. Form two loaves. Bake at 350º for one hour. Leftovers freeze well

Hamburger Stew

1/2 head cabbage 1 can tomato soup Potatoes, carrots, celery, 1 package au jus mix onion and garlic ·as you Salt and pepper like

Brown hamburger, onion, garlic and cabbage. Place the above with potatoes, carrots, celety, soup and au jus mix in stew pot. Add water to cover. Cook at 350 until vegetables are soft.

2 chicken breasts 2 cans chicken broth (I usually 2 cans cream of chicken soup add extra) or can substitute 1 can cream of 1 stick butter (I use 1/2 stick) celery 1 package egg noodles Add noodles and cook two hours. I cook noodles before hand so the soup doesn’t get starchy. Cook chicken with soup, broth and butter for six hours. Shred chicken.

Dakota Auto Parts 1000 1st Ave. W ~ Lemmon, SD Phone 605-374-7688 Store Hours:

Monday - Friday • 8 am-5:30 pm Saturday • 8 am-1 pm With joy and glad tidings to those we hold "deer" Have a wonderful Christmas and a happy New Year!

2020 Holiday Cookbook

Layered Spaghetti Casserole Turkey or Chicken Casserole Darlene Hornung - Baker, MT 2 C. onion, brown 1 tsp. salt 1 C. water 1 1/2 lbs. hamburger, brown 4 (8 oz.) cans tomato sauce

1 tsp. pepper 1 1/2 tsp. garlic power 1/2 package spaghetti, broken in half, cooked 2 C. shredded cheddar cheese

Stir in tomato sauce, water and seasonings. Simmer 25 minutes. Place 1/2 spaghetti, cover with 1/2 sauce then 1/2 cheese. Repeat layers. Bake 350º for 30 minutes.

Veal Chops in Sour Cream Darlene Hornung - Baker, MT 4 lean veal chops salt and pepper 1/4 C. water 2 tsp. butter

4 large slices sweet onion 1 C. dairy cream grated Parmesan cheese

Brown chops in butter in frying pan. Arrange in baking dish. Season to taste with salt and pepper and place an onion slice on top of each chop. Mix 1/4 C. water with the drippings in the frying pan and pour over the chops. Cover. Bake at 350º for 20 minutes. Remove the cover, spread sour cream over the tops of the chops. Sprinkle with grated Parmesan cheese, and return to the oven for 20-30 minutes.

Chicken and Rice

Kathleen Brackel, Hettinger, ND 1 envelope dry onion soup 1 1/2 C. rice 1 chicken cut up or chicken breasts

1 can cream of chicken soup 1 can cream of mushroom soup

Sprinkle dry soup mix in greased 13x 9 pan. Place rice over dry soup. Place chicken over rice. Put both soups over chicken and add two cans water. Cover with foil. Bake 350º for 1 to 1/2 hours.

Denice Strickland - Ekalaka, MT

2 C. cooked turkey (bite size) 1 1/2 C. spaghetti broken in 2 inch pieces, cooked/drained 1/4 C. chopped green pepper 1/4 C. chopped onion 1/2 C. pimento (optional) 1/2 tsp. salt and black pepper

1/4 tsp. red pepper 1/8 tsp. white pepper 1 can cream of mushroom soup or chicken soup 1 C. chicken broth 1 1/2 C. shredded cheddar cheese

Mix all together, cover with buttered bread crumbs, or French onion rings, cover and bake for one hour at 350º. Can be prepared early in the day and refrigerated until time to bake. Great to freeze for another day.

Chili

2 large onions, finelychopped 1 tbsp. vegetable oil 2 lbs ground beef

1 can (14 oz.) kidney beans, drained 1 can (28 oz.) diced plum tomatoes 2 tbsp. chili powder

Over medium heat in a large Dutch oven, heat oil; add onions cook until softened. Add ground beef, cook and stir until meat in no longer pink. Add remaining ingredients, bring to a boil and simmer for 45 minutes, stirring occasionally. Season to taste with salt and pepper.

Easy Chicken Fajitas

boneless chicken breasts 2 chopped bell peppers (red, 1 1/2 C. water or chicken broth green, or yellow) 1 package taco seasoning Cut chicken breast into strips. Simmer strips in water or broth until just about done. Place in skillet along with 1 C. cooking water or broth, taco seasoning, and chopped bell peppers. Simmer until chicken is done and sauce becomes thick. Add remaining water or broth 1/2 C. and simmer 10 minutes. Recommended toppings lettuce, tomato, refried beans, sour cream, taco sauce.

ONLY IN BAKER AT

All 4 U Flowers & More

• Montana Silversmiths Jewelry • Holiday Arrangements (fresh or silk) • Fresh Flowers & Plants • Holiday Centerpieces • Home Decor & Gifts • Holiday Wreaths • Jelly Bellies • Balloons Baker, MT • 406-778-2279

Orde Earlyr !

2020 Holiday Cookbook

Oven Barbecued Steaks

3 lbs. round steak 3/4 C. water 1 tsp . cooking oil 1 tbsp. brown sugar 1/2 C. chopped onion l tbsp. Worcestershire sauce 3/4 C. catsup l/2 tsp. salt 1/2 C. vinegar 1/8 tsp. pepper Cut meat into 10 serving pieces and brown on both sides. Transfer to roasting pan. Brown onion in fry pan, then add remaining ingredients and simmer 5 minutes. Pour over browned steak. Cover and bake in moderate oven for 2 or 2 1/2 hours.

Chow Mein Hot Dish

1 lb. hamburger 1 can cream of chicken oup 1 onion, diced l can chicken & rice soup 1 C. celery 4 tbsp. soy sauce 1/2 C. rice, uncooked 2 tbsp. Worcestershire sauce 2 C. water Brown meat and onion; add remaining ingredients. Bake in casserole l hour and 15 minutes at 350º. Sprinkle with 6 oz. chow mein noodles; return to oven and bake 15 minutes longer.

Lasagne

1 1/2 lbs. hamburger sauce 1 1arge chopped onion 1/2 lb. lasagna noodles 2 tsp. garlic powder 2 cartons cottage cheese 2 tsp. oregano 1 lb. mozzarella cheese 2 cans tomato soup. grated Parmesan cheese 2 large cans (15 oz.) tomato Cook noodles in hot salted water. Brown meat, onions, garlic and oregano. Add soup and sauce. Simmer 30 minutes. In shallow pan, greased, arrange layer of noodles, then cottage cheese, meat sauce, mozzarella, more noodles, etc. Finish off with meat sauce. Top with Parmesan cheese. Bake 45 minutes at 350º.

Spaghetti Bake

In Memory of JoAnne Vail Fisher

Brown and drain 1 1/2 lb. lean ground beef seasoned with 1/2 C. chopped onion, garlic salt and pepper. Add the following: 1 can (20 oz.) pureed tomatoes 1 tbsp. Italian herbs or Lawry’s (Italian style) spaghetti mix 1 can (15 oz.) Italian tomato 1 1/2 tsp. chili powder sauce 1/4 to 1/2 tsp. Tabasco sauce If possible, make your casserole one day ahead and store in the 4 oz. sliced mushrooms sautéed 1 tsp. minced garlic fridge – this intensifies the flavours of the dish. To freeze ahead, in 1 tsp. butter cool the cooked casserole, then freeze in an airtight container for 1 1/2 tbsp. Italian seasoning up to three months. Don’t add dairy products, such as cream, to (or more if desired) the casserole before freezing, or the mixture will curdle.

Make it ahead

Carrying a wide selection of your favorite brands:

Simmer at least 30 minutes. Cook 8 oz. spaghetti as directed on box. Drain and stir into hamburger/sauce mixture. Put 1/2 hamburger/spaghetti mixture in 9x13 baking dish. Sprinkle 1 1/2 C. or more shredded mozzarella cheese and 1/4 C. parmesan cheese over top. Top with remaining hamburger/spaghetti mixture. Top with 1 1/2 C. shredded mozzarella cheese and sprinkle with more parmesan cheese. Bake 40–45 minutes in 350º oven (preheated). Cover with foil for first half of baking time. If refrigerated, bake 55–60 minutes in 350º oven. (Serves 8 – 10)

The Spirit Is Building

14 S. Main • Baker, MT

406-778-3618

11 1st Ave. SE • Bowman, ND

701-523-3737

bakerfurnitureandappliances.com

Happy Holidays from our family to your family!

“Wishing you a Happy Holiday Season since 1924!

Bank of Baker Member FDIC 406-778-3382

2020 Holiday Cookbook

Dr. Pepper Pork Chops

4-6 pork chops 2 tbsp. Worcestershire sauce 1 can Dr. Pepper salt and pepper to taste 12 oz. ketchup or chili sauce Place all ingredients in the crock pot, and cook on low for 6 hours or until the pork chops are cooked through. Remove the chops and whisk in 1 tbsp. of cornstarch or ﬂour to thicken the sauce into a gravy.

Storing Leftovers

Store all remaining foods in the fridge or freezer as soon as possible to prevent bacteria growth. The safe storage temperature is 40 degrees Fahrenheit or below. It’s a best practice to divide large amounts of food into smaller, shallow containers and cut large portions into smaller pieces, which helps the food cool more rapidly.

~ Side Dishes ~

Swedish Baked Corn

l can whole kernel corn 1/4 C . milk 1/4 C. butter

1/4 C. sugar 2 eggs

Mix together and put in a casserole dish. Bake 1 hour and 15 minutes at 350º.

Refrigerator Mashed Potatoes 5 lbs. potatoes (about 9 large potatoes) 2 (3 oz.) packages cream cheese 1 C. dairy sour cream

2 tsp. onion salt, optional 1 tsp. salt 1/4 tsp. pepper 2 tbsp. butter or margarine

Cook potatoes with salt until tender; drain and mash until smooth. Add remaining ingredients; beat until ﬂuffy. Cool. Cover and refrigerate until needed. To use: Place desired amount in greased casserole pan; dot with butter. Bake 30 to 40 minutes at 350º.

Scalloped Potatoes

6 medium potatoes 2 tsp. salt 2 tbsp. butter 2 C. milk or whipping cream 2 tbsp. ﬂour Put peeled and sliced potatoes in casserole pan. Melt butter in saucepan over medium heat. Add ﬂour, stir until smooth. Add milk and salt, stirring until thickened. Pour over potatoes. Bake in uncovered dish.

Twice Baked Potatoes 8 medium potatoes

1/2 lb. bacon, fried crisp 1/2 lb. cheese

Bake potatoes. When baked, scrape out potatoes. Mix potatoes, bacon and cheese. Put mixture back in shelled out potato, and put in a pan or dish and bake 30 minutes at 325º.

Green Bean Casserole

2 (16 oz.) can green beans, 1 can mushroom soup drained 1/8 tsp. pepper 3/4 C. milk 1 can French fried onions

Combine beans, milk, soup, pepper and 1/2 can of French onions. Bake at 350º for 30 minutes. Remove from oven and sprinkle the remaining onions over the top and bake for 5 minutes more.

Happy Holidays! James R. Campbell, D.D.S & Staff

Family Dentistry

406-778-5431 Baker, MT

With our thanks for your local patronage Hours:

Monday through Friday 8:00 a.m. - 5:00 p.m. 26th N Main, Bowman 701-523-9000

www.dakotacommunitybank.com

MEMBER

2020 Holiday Cookbook

~ Desserts ~

Chocolate Chip Pudding Cookies Joan Beach - Baker, MT 2 1/4 C. unsifted ﬂour 1 tsp. baking soda 1 C. butter softened 1/4 C. sugar 3/4 C. brown sugar

1 pkg. (4 serving size) instant vanilla pudding 1 tsp. vanilla 2 eggs 1 pkg. (12 oz.) chocolate chips

Mix ﬂour with baking soda. Combine butter, sugars, package of pudding and vanilla in large mixer bowl, beat until smooth and creamy. Beat in eggs. Gradually add ﬂour mixture; then stir in chips. Drop by rounded tablespoonfulls 2 inches apart, onto ungreased baking sheet. Bake at 375º for 8 to 10 minutes. Makes about 7 dozen.

Amish Sugar Cookies Joan Beach - Baker, MT 1 C. granulated sugar 1 C. confectioners sugar 1 C. margarine 1 C. vegetable oil 2 eggs, well beaten

4 1/2 C. all-purpose ﬂour 1 tsp. cream of tartar 1 tsp. baking soda 1 tsp. vanilla or lemon extract Granulated sugar

Combine sugar and mix to blend. Add margarine and oil. Beat well. Add eggs and mix well. Sift together ﬂour, cream of tartar and baking soda. Add to sugar mixture; beat well. Stir in vanilla. Form into small balls; dip cookie top into a small amount of granulated sugar, place on ungreased baking sheet and ﬂatten with the bottom of a glass. Bake at 375º for 10-12 minutes. Makes 8 dozen cookies.

Rhubarb-Filled Cookies Joan Beach - Baker, MT 1 C. butter 1 C. sugar 1 C. packed brown sugar 4 eggs 4 1/2 C. all-purpose ﬂour 1 tsp. baking soda 1 tsp. salt

Filling: 3 1/2 C. chopped fresh or frozen rhubarb, thawed 1 1/2 C. sugar 6 tbsp. water, divided 1/4 C. cornstarch 1 tsp. vanilla extract

In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well (dough will be sticky). For filling, combine the rhubarb, sugar and 2 tablespoons water in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened, stirring frequently. Combine cornstarch and remaining water until smooth: stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Make an indentation in the center of each cookie; fill with a rounded teaspoon of filling. Top with 1/2 teaspoon of dough, allowing some filling to show. Bake at 375º for 8-10 minutes or until lightly browned. Yields and 4 1/2 dozen.

Rhubarb Cake

Linda Genty - Lake Havasu City, AZ 1 white cake mix 4 C. rhubarb diced

2 C. real cream 1 C. sugar

Prepare cake mix as directed on package. Pour into 13’x9” pan. Add rhubarb evenly over cake mix. Sprinkle with sugar, pour cream over top. Bake 350° 45 to 50 minutes. Serve warm with cool whip or ice cream. A dessert to die for, warms well in microwave.

“Merry Christmas!”

Haley Evans

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406-778-PLUS

(7587)

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Cell call 406-891-0091

email:delmc@midrivers.com OPEN M-F 8:30 a.m - 5:30p.m.

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2020 Holiday Cookbook

Pumpkin Bars Joan Beach - Baker, MT

Mix: Frosting 2 C. sugar Blend: 3/4 C. margarine 1 pkg. cream cheese 4 eggs 6 tbsp. margarine 2 C. pumpkin 1 tsp. vanilla Then add: 1 tbsp. milk 1 tsp. soda 2 1/2 to 3 C. powdered sugar 1 tsp. cinnamon 1/2 tsp. cloves 2 C. flour Bake at 350º for 30 minutes in a 15 x 11 pan. Frost when cooled.

Almond Joy Cookies Donna Eldredge - Scranton, ND 1 stick of butter 3/4 C. sugar 3/4 C. brown sugar 2 eggs 2 tbsp. vanilla 2 1/2 C. flour

1 tsp. baking soda 1/2 tsp. salt 2 1/2 C. chocolate chips 1 C. coconut 1 C. chopped nuts (almonds)

Preheat oven to 375º Mix all ingredients well, stir in chips, coconut and nuts. Drop by tablespoon on cookie sheet, use parchment paper on cookie sheet. Cook 8-10 minutes. Cool 5 minutes before removing them from the pan.

Chocolate Peanut Butter & Marshmallow Bars Pretzel Truffles Leah King - Bowman, ND 1 3/4 C. creamy peanut butter, divided 1/3 C. powdered sugar 1/4 C. packed brown sugar 2 tbsp. butter, softened

1/8 tsp. salt 3 1/4 C. crushed pretzels, divided 3 C. semisweet chocolate chips 3 tbsp. shortening

In a large bowl, beat 1 1/2 cups peanut butter, powdered sugar, brown sugar, butter and salt until blended. Stir in 3 cups pretzels. Shape pretzel mixture into 1 inch balls; transfer to waxed paper lined baking sheets. Refrigerate at least 30 minutes or until firm. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets. Microwave remaining peanut butter on high for 30-45 seconds or until melted. Drizzle over truffles; sprinkle with remaining pretzels. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator. Makes 3 dozen

Darlene Hornung - Baker, MT 1 can Eagle Brand condensed milk 1 (12 oz.) milk chocolate chips 2 tbsp. butter

Melt together and pour over Put in greased 9x13 pan 1 (10 oz.) bag mini marshmallows 2 C. walnuts

Southern Chess Pie Darlene Hornung - Baker, MT

Mix: 1 C. brown sugar (packed) 1/2 C. white sugar 1 tbsp. flour Beat in: 2 eggs 1 tbsp. milk 1 tsp. vanilla 1/2 C. butter, melted Fold in 1 C. walnuts or pecans. Pour into pie crust, and bake at 375º until set.

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2020 Holiday Cookbook

Ranger Cookies

Darlene Hornung - Baker, MT 1 C. margarine 1 C. sugar 1 C. brown sugar 2 eggs 1 tsp vanilla 2 C. flour Bake at 350º for 10-12 minutes.

1 C. coconut 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 2 C. oatmeal 2 C. Wheaties

Delicious Pumpkin Dessert Mary Ann Hecker, Baker, MT

Crust: 1 package yellow cake mix (save 1 C.) melt one stick butter 1 egg Mix well, press into greased 9x12 pan. Add: 1 large can (1 lb. 14 oz.) pumpkin pie mix 2 eggs 2/3 C. milk Pour over crust

Mix: 1 C. cake mix 1 tsp. cinnamon 1/2 C. butter Sprinkle or dab over pumpkin pie mixture. Bake 350º for 45-50 minutes. Swerve with whipped cream topping.

Orange Balls

Denice Strickland - Ekalaka, MT Cream together: 1 C. butter 1 lb. (2 1/2 C.) powdered sugar 1/2 (12 oz.) can of orange juice, thawed

14 oz. vanilla wafers, crushed 1 tsp. vanilla (optional) 1 C. chopped pecans Zest of orange, optional

Use food processor to crush the wafers and the pecans. Do this first then you can just add the other ingredients in the processor. Could use instead: lemonade or lime, use the zest from each also. Roll balls about the size of a walnut and then roll in coconut, optional. Place on wax paper until set up. Store in refrigerator in a tightly covered bowl. Makes 6-7 dozen.

Buffalo Chips

Denice Strickland - Ekalaka, MT 1/2 C. margarine 1/2 C. Crisco 1 C. brown sugar 1 C. granulated sugar 2 eggs 1 tsp. vanilla 1 C. quick oats

1 tsp. baking soda 1 tsp. baking powder 1/2 C. coconut 1/2 C. chopped pecans 1 C. Rice Krispies 3 oz. chocolate chips 2 C. flour

Bake at 350º for 10 minutes. Cool on cookie sheet until cool before putting on rack.

Anytime Salad

Mrs. Donna Smith - Traverse City, MI

1 (16 oz.) Cool Whip, thawed 2 C. grapes 2 1/2 C. Buttermilk 2 C. blueberries 2 boxes instant vanilla pudding 1/2 package mini 2 packages frozen strawberries marshmallows (optional) or 2 C. fresh strawberries Mix together cool whip, pudding and buttermilk. Fold in berries. Chill for at least an hour.

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2020 Holiday Cookbook

Pumpkin Bars

Delores Cumber - Baker, MT 2 C. ﬂour 2 C. oil 2 C. sugar 4 eggs 1 can (15 oz.) pumpkin

1/2 tsp. salt 1 tsp. soda 2 tsp. baking powder 1 tsp. pumpkin spice 1 tsp. cinnamon

Mix all together until smooth. Pour into a jelly roll pan 11x17. Bake at 350º for 35 minutes. Frosting: 2 C. powdered sugar (full) some cream 1 (3 oz.) cream cheese 1 tsp. almond ﬂavoring Beat until smooth. Spread on top of cooled bars and then sprinkle generously with crushed walnuts.

No Bake Pumpkin Spice Cookies Toni Reetz - Baker, MT

1/2 C. white sugar 1 tbsp. pumpkin pie spice 1/2 C. brown sugar 1 tsp. vanilla 3/4 C. butter 4 C. quick rolled oats 2/3 C. milk 1 small box (3 1/2 oz.) instant vanilla pudding In a saucepan combine white sugar, brown sugar, butter and milk. Turn heat on to medium and bring to a boil. Boil for two minutes then remove pan from heat. Add dry vanilla pudding mix and pumpkin spice and mix well. Add vanilla and quick oats, half cup at a time and mix well. Let mixture sit for 5 minutes then using a small spoon, spoon out mixture onto wax paper until cool.

Coconut Sugar Chocolate Good Caramels Chip Cookies

Donna Eldredge - Scranton, ND

Mrs. Donna Smith - Traverse City, MI 1 C. all vegetable shortening 1 1/2 C. organic coconut sugar 1 tsp. baking soda 2 1/2 C. all purpose ﬂour 2 eggs 1/2 tsp. water

1 tsp. pure vanilla extract 1 tsp. salt 1 C. milk chocolate chips 3/4 C. chopped nuts or raisins (optional)

Pre-heat oven to 350º Mix all of the dry ingredients in a bowl. Mix well all wet ingredients in a large bowl. Stirs 1/3 of dry ingredients into wet ingredients, once well mixed repeat two more times. Fold in chips and nuts. Drop on to a well greased pan by the spoonful. Bake at 350º for 11 to 13 minutes. Makes 2 1/2 dozen cookies. Full Cappuccino Bar Smoothies & Big Trains Baked Goods Fresh Flowers & Gifts

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Cheesecake

2 packages (8 oz.) cream cheese 2 eggs 1/2 C. sugar 1 ready to use graham cracker 1/2 tsp. vanilla crumb crust (6 oz.)

Heat oven to 325º. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. Pour into crust. Bake 40 minutes or until center is almost set. Cool. Refrigerate three hours.

Precision

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1/4 C. butter 1/2 C. Karo syrup 1/2 C. white sugar 1/2 C. sweetened condensed milk 1/2 C. brown sugar Combine all ingredients in a sauce pot and cook on medium heat for 5 minutes. Stir constantly. Pour onto a greased glass pan or cake pan. Let cool in refrigerator until set. Cut and wrap in wax paper.

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2020 Holiday Cookbook

Substitutions

Oil Pie Crust Toni Reetz - Baker, MT 2 C. flour

2/3 C. Crisco oil

1/4 C. water

Stir with fork or pastry blender. Divide in half. Roll out. Place in pie pan. Makes 2 pie crusts.

Edible Chocolate Chip Cookie Dough Mrs. Donna Smith - Traverse City, MI

2 C. almond flour 1/4 C. almond butter 1 C. oat flour 2 tsp. vanilla extract 1/4 tsp. sea salt 1 C. mini dark chocolate chips 1/2 C. pure maple syrup Sift first three ingredients in a medium bowl. Whisk together maple syrup, almond butter and vanilla in a separate small bowl. Stir maple syrup mixture into flour mixture. Fold in chocolate chips. Cover and chill dough until ingredients are wet, about an hour. Note: This is good in homemade ice cream. I have taken it to school, everyone loved it. This is a plant-based recipe.

Tea Muffins

1 C. all-purpose flour 1/2 C. brown sugar, packed 1/2 C. butter, softened

Pre-heat oven to 350º. In a large bowl mix dry cake mix and pie filling. Spoon patter into 12 paper-lined muffin cups, filling 2/3 full, set aside. In a separate bowl, combine flour, brown sugar and butter, stir until crumbly. Sprinkle crumb mixture over muffins. Bake at 350º for 25 minutes. Makes one dozen. Note: These muffins are really good with hot coffee or tea. If you are invited to brunch, take them along in a napkin lined basket. Use another flavor of pie filling if you like.

Thee Garage Steakhouse

Book your special occasion & holiday parties with us! Baker, MT 406-778-2065

to make 1 C. (let stand 5 minutes)

Cornstarch - 1 tbsp. - 2 tbsp. flour or 2 tsp. quick-cooking tapioca

Cracker crumbs - 3/4 C. - 1 C. bread crumbs

Baking powder - 1 tsp. - 1/4 tsp. baking soda plus 1/2 tsp. cream of tartar Powdered sugar - 1 C. - 1 C. granulated sugar plus 1 tsp. cornstarch Brown sugar - 1/2 C. - 2 tbsp. molasses in 1/2 C. granulated sugar Sour milk - 1 C. - 1 tbsp. lemon juice or vinegar plus sweet milk

Whole milk - 1 C. - 1/2 C. evaporated milk plus 1/2 C. water

Chocolate - 1 sq. (1 oz.) - 3 or 4 tbsp. cocoa plus 1 tbsp. butter Fresh onion - 1 small - 1 tbsp. instant minced onion rehydrated Fresh herbs - 1 tbsp. - 1 tsp. dried herbs Tomato juice - 1 C. - 1/2 C. tomato sauce plus 1/2 C. water Mini marshmallows - 10 - 1 large marshmallow

Measurements

Mrs. Donna Smith - Traverse City, MI 1 (8 1/4 oz.) package French vanilla cake mix 1 (21 oz.) can cherry pie filling

Ingredient - Quantity - Substitute Self-rising flour - 1 C. - 1 C. allpurpose flour, 1/2 tsp. salt and 1 tsp. baking powder

a pinch = 1/8 teaspoon or less 3 teaspoons = 1 tablespoon 4 tablespoons = 1/4 cup 8 tablespoons = 1/2 cup 12 tablespoons = 3/4 cup 16 tablespoons = 1 cup 2 cups = 1 pint 4 cups = 1 quart

4 quarts = 1 gallon 8 quarts = 1 peck 4 pecks = 1 bushel 16 ounces = 1 pound 32 ounces = 1 quart 8 ounces liquid = 1 cup 1 ounce liquid = 2 tablespoons

Use standard measuring spoons and cups. All measurements are level.

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2020 Holiday Cookbook

~ Breakfast ~

Breakfast Muffins

Mrs. Donna Smith - Traverse City, MI 1 dozen eggs, beaten 1/2 C. onion, diced 1/4 C. green pepper, chopped 1/2 C. mushrooms, chopped 1/4 tbsp. garlic powder

1/2 tsp. salt 1/4 tsp. pepper 1/2 lbs. cooked ham, diced 1/2 C. shredded cheddar cheese

Pre-heat oven to 350º. In a large bowl, whisk together eggs, vegetables. And seasonings. Stir in ham and cheese. Spray 12 muffin cups with non-stick vegetable spray. Spoon egg mixture into muffin cups, filling 1/3 full. Bake at 350º for 20 – 25 minutes. Makes one dozen.

Sausage and Egg Casserole 1 lbs. bulk pork sausage 6 eggs 2 C. milk 1 tsp. salt 1 tsp. ground mustard

6 slices white bread, cut into 1/2- inch cubes 1 C. shredded cheddar cheese

In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11x7 in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350o for 40 minutes or until a knife inserted center comes out clean.

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Oven Omelet Brunch Sharon Rustad - Baker, MT 1/4 C. butter 1 1/2 dozen eggs 1 C. sour cream 1 C. milk

2 tsp. salt 1/4 C. chopped green onions 1/2 C. crumbled cooked bacon 1/2 C. cubed cheese

In oven melt butter in cake pan, tilt pan to coat sides. In large bowl beat eggs, sour cream, milk and salt until blended. Stir in onion. Pour into buttered pan. Bake 350º for 35-40 minutes.

Light Pancakes

Donna Eldredge - Scranton, ND

1 C. milk 1/2 tsp. salt 2 tbsp. vinegar 1 tsp. baking soda 1 C. flour 1 egg 3 tbsp. sugar 2 tbsp. of melted butter 1/2 tsp. baking powder 1 tsp. vanilla Mix all ingredients together and cook in pan on medium low heat. Add 1/4 cupful of batter and cook until bubbly on top and golden on the bottom, about four minutes. Flip and cook until golden on the bottom, about two more minutes.

Pancakes

Pancakes can be light, fluffy, thin, thick, dense, and even cakey. Depending on which type of pancake you prefer, you can adjust your batter slightly with more flour or more liquid to achieve just the right consistency. Stir the batter ingredients until just combined — if you continue past that point, you may overmix the batter and end up with a tough end result.

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2020 Holiday Cookbook

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