Suckut Family Cookbook 2012

suckut family cookbook

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Christmas 2012 compiled by Megan Suckut

December 2012

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Hi everybody!

I’ve wanted to put together a new family cookbook for a couple of years, so I’m really excited to finally give you the best, prettiest, most complete, most user-friendly volume yet.

I’ve learned a lot about design since the last time I made one of these, and I hope you enjoy all the old and new family photos I inserted throughout the book. I want to thank everyone who has submitted recipes and photos, and especially Aunt Doris, who let me borrow a ton of cherished photos to scan in and share with all of you.

Happy looking and cooking, and have a merry Christmas!

Find step-bystep photos of these turnovers throughout the cookbook!

2 tbsp. lemon juice 4 cups water 4 Honeycrisp apples, peeled, cored and chopped 2 tbsp. butter 1 cup brown sugar 1 tsp. ground cinnamon 1 tbsp. cornstarch 1 tbsp. water 1 (17.25 oz.) pkg. frozen puff pastries, thawed 1 cup powdered sugar 1 tbsp. milk 1 tsp. vanilla extract

ii -

Introduction

Apple Turnovers Rhonda Suckut

1. Combine lemon juice and 4 cups water in large bowl.

2. Place apples in water to keep from browning.

3. Drain water from apples and place in pot with butter. Cook and stir for about 2 minutes.

4. Add brown sugar and cinnamon and cook for 2 more minutes.

5. Add cornstarch and 1 tbsp. water, and cook for 1 more minute, or until sauce has thickened.

6. Unfold puff pastry sheets; roll cracks together and trim each sheet into a square. Then cut each of those squares into 4 smaller squares.

7. Spoon apples onto center of each square and fold over diagonally to make a triangle shape. Press edges together to seal.

8. Bake at 400ºF for 25 minutes, or until turnovers are puffed and lightly browned. Cool completely.

9. Mix powdered sugar, milk and vanilla for glaze, then drizzle over cooled turnovers.

Suckut Family Cookbook

table of contents starters 1 2

appetizers salads soups Emma and Friedrich Dickhaut

sides

5 8 11

entrees 13 beef chicken pork seafood meatless

14 20 23 25 26

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Emma and Gustav Suckut

Read this cookbook online! issuu.com/megansuckut/docs/suckut2012 Table of Contents

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December 2012

Desserts 27 28 bars 31 cakes/breads 40 pie/pudding 48 candy 52 pastries 54 cookies

Other 57 breakfast beverages snacks coatings non-edibles Barbara, Elsa, Maria

* iv -

Table of Contents

58 60 61 62 64

index 65

Barbara Dickhaut (b. 1882; d. 1944)

Peter Dickhaut (b. 1879; d. 1925)

starters

Herbert Suckut, circa 1943 (age 16)

December 2012

Buffalo Chicken Dip Joni Canter

2 cups cooked chicken, shredded Frank’s Red Hot Wing Sauce to taste 16 oz. cream cheese, softened 1 cup ranch dressing 1 cup shredded cheddar cheese 1. In a large bowl combine, chicken, sauce, cream cheese, ranch and half of the cheese.

2. Pour into a crockpot and sprinkle with remaining cheese.

3. Heat until warm and melty.

4. Serve with chips or bread.

-STARTERS-

APPETIZERS Artichoke Spinach Dip

Hot Velveeta Dip

Diane Hane

Emily O’Rourke

1 can artichokes, drained and pulled apart 1 can spinach, drained 1 cup mayonnaise 1 cup parmesan cheese 1 can non-drained green chili peppers 2 to 3 cloves pressed garlic to taste

1 1/2 lbs. ground beef 1 1/2 lbs. spicy pork sausage 1 small can tomato paste 1 medium can tomato sauce 1 small can chopped green chili peppers 1 small can diced jalapeños 1 small diced onion 1 lbs. Velveeta cheese

1. Mix all ingredients in large microwave bowl.

2. Microwave for two minutes, or until smooth.

3. Serve with corn chips or French bread.

2-

Appetizers < Starters

1. Mix all ingredients together.

2. Cook in a crock pot until cheese melts.

Suckut Family Cookbook

PAte Sally Suckut

8 oz. liverwurst 4 oz. cream cheese 4 tbsp. butter parsley leaves garlic salt salt pepper 1/2 tsp. nutmeg 1. Mix all ingredients together.

2. Chill and serve with crackers or cocktail bread. (left to right) Wyatt, Brett, Kolten, Quinn

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Guacamole

Blue Ribbon Salsa Brett Suckut

8 cups tomatoes, peeled, chopped and drained 2 1/2 cups onions, chopped 1 1/2 cups green peppers 3 jalape単o peppers, chopped 6 garlic cloves, minced 2 tsp. cumin 2 tsp. pepper 1/8 cup canning salt 1/3 cup vinegar 1 (12 oz.) can tomato paste 1/4 cup cilantro, chopped 1. Mix all ingredients and bring to a slow boil for 10 minutes.

2. Seal in jars and cook in a hot water bath for 15 minutes.

Yields 3 to 6 quarts or pints.

Brett, St. Croix County Fair 2012

Rhonda Suckut

3 ripe avocados, mashed 2 tbsp. sour cream 1 tbsp. garlic powder 1/4 tsp. cayenne pepper 1 tsp. lime juice

1. Mix all ingredients in a bowl.

2. Serve immediately with tortilla chips.

Appetizers < Starters

-3

December 2012

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Ice Cream Pail Dil Pickles Lorri Eveland

1 white onion, sliced 1 tbsp. mustard seed 3 sprigs dill 1 tbsp. minced garlic 1 pinch alum 1/2 peck cucumbers, washed and quartered lengthwise 1 1/2 quarts water 1 pint vinegar 1/2 cup pickling salt 1. Layer onion, mustard seed, dill, garlic and alum in the bottom of a 5-quart pail.

2. Stand quartered cucumbers on end over the layered mixture pack the pail full.

3. Mix the water, vinegar and pickling salt for brine.

4. Bring the brine to a boil and pour it over the cucumbers.

5. Cover the pail and set on the counter for three days.

6. Refrigerate and eat.

cauliflower onions peppers cabbage green tomatoes cucumbers carrots beans 1 garlic clove per jar 1 sprig dill per jar 1/4 tsp. powdered alum per jar 1/2 tsp. mustard seed per jar 1 hot pepper per jar 1 qt. vinegar 3 1/2 qts. water 1 cup salt 1/4 cup sugar

4-

Appetizers < Starters

Hot PICKLES Carol Suckut

1. Clean and cut all vegetables into large portions.

2. In each jar, put a garlic clove, dill, alum, mustard seed, hot pepper and some of each vegetable.

3. In a large pan, boil vinegar, water, salt and sugar.

4. Pour into the jars, then cap the jars and process for 10 minutes in a boiling water bath.

Suckut Family Cookbook

CAESAR SALAD Linda Tinega

3/4 tbsp. anchovies, minced or paste 3/4 tbsp. minced garlic 1 tbsp. seasoned croutons 1 juiced lemon 3 tbsp. olive oil 1/2 tbsp. dijon mustard 1 egg yolk 2 tbsp. grated cheese romaine lettuce croutons shredded cheese

1. Mash together anchovies, garlic, croutons and lemon.

2. Mix the olive oil, mustard, egg yolk and grated cheese together.

3. Mix the two mixtures into the lettuce.

4. Top with croutons and cheese.

-starters-

SALADS Seven Layer Salad Emily Oâ&#x20AC;&#x2122;Rourke

1. Layer lettuce, red onion, celery, green pepper and peas in that order.

2. For the dressing, combine the Miracle Whip, sour cream, sugar, cheese and bacon bits.

3. Refrigerate before serving.

lettuce red onion celery green pepper peas 1 cup Miracle Whip 1 cup sour cream 1/4 cup sugar shredded cheddar cheese bacon bits

Salads < Starters

-5

December 2012

COOKIE FRUIT SALAD Sally Suckut

1 (16 oz.) can drained, crushed pineapple 2 small cans mandarin oranges, drained 2 (3 oz.) boxes vanilla instant pudding 2 cups buttermilk 12 to 16 oz. Cool Whip 1 pkg. Fudge Stripe cookies

1. Mix pudding with buttermilk until smooth.

2. Mix in pineapple and mandarin oranges.

3. Fold in Cool Whip.

4. Crumble the cookies and add to mixture.

5. Chill before serving.

Glorified Rice Lorri Eveland

1 large can crushed pineapple 1 jar maraschino cherries 1/2 pint whipping cream 1 tbsp. powdered sugar 1 1/2 cups cooked minute rice 1. Drain the pineapple and snip the cherries in half.

2. Mix with the cooked rice.

3. Add powdered sugar.

4. Fold whipped cream into rice mixture.

5. Chill or enjoy immediately.

Pistachio Salad Sally Suckut

1 pkg. instant pistachio pudding 1 (16 oz.) can crushed pineapple in juice 1 (8 oz.) container Cool Whip 1 (10 oz.) bag mini marshmallows

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Salads < Starters

1. Mix pudding with pineapple and pineapple juice.

2. Add marshmallows and mix thoroughly.

3. Fold in Cool Whip and chill.

Suckut Family Cookbook

THE

* VS Joni Canter

Joni Canter

1 qt. strawberries 4 to 5 bananas 1 cup corn syrup red food coloring Cool Whip crushed walnuts 1. Wash and slice the strawberries either in halves or quarters, then place in a large bowl.

2. Slice bananas over strawberries.

3. In a separate bowl, mix the corn syrup and red food coloring; use enough food coloring to make it a bright red color.

4. Pour the corn syrup over the strawberries and bananas.

5. Top with Cool Whip and walnuts, then garnish with a sprig of mint.

BATTLE

Pink Fluff

Straw-nana Whip

1 can condensed milk 1 can cherry pie filling 1 small can crushed pineapple, drained 1 small can coconut 1 small pkg. chopped pecans

1. Mix all of the ingredients together in a large bowl.

2. Chill before serving.

Salads < Starters

-7

December 2012

Beer Cheese Soup Diane Hane

1/4 cup butter 1/2 cup flour 1 (10 oz.) can chicken broth 3/4 cup milk 1 can warm beer 2 cups Cheese Whiz or melted cheese

BEEF STEW Paul Suckut

2 lbs. beef, cubed 2 potatoes, cut up 2 cups sliced carrots 1 tbsp. onion powder 2 cups tomato juice 1 tbsp. minute tapioca 1 tbsp. sugar 1 slice day-old bread, broken up salt to taste

1. In a heavy pan, melt the butter.

2. Mix in other ingredients; whisk until smooth.

3. Simmer for about 15 minutes.

4. Add salt and pepper to taste.

5. Sprinkle with popcorn if desired.

-STARTERS-

SOUPS

1. Combine all ingredients in slow cooker.

2. Cover and cook on high 4-5 hours.

Cheese Soup Lorri Eveland

4 cups water 7 medium potatoes, diced 2 medium onions, diced 2 (10.5 oz.) cans cream of celery soup 1 (20 oz.) bag California blend vegetables 1 1/2 lb. Velveeta cheese, diced salt and pepper to taste 1. Boil potatoes, onions and water for about 20 minutes, or until potatoes are cooked.

2. Add frozen vegetables, soup and cheese; stir constantly until cheese is melted and soup is about to boil.

3. Add salt and pepper as desired.

8-

Soups < Starters

Suckut Family Cookbook

VEGETABLE SOUP

Cucumber Soup

Elsa Suckut

Diane Hane

1 chicken breast, cut apart 1 onion, whole 2 large (or 3 medium) potatoes, cubed 6 carrots, peeled and cut 3 beets 1 medium cabbage seasoned salt (optional)

1 cucumber 1 cup chicken broth 1/4 cup sour cream lemon juice salt pepper garlic salt

1. Place chicken and onion in 6-qt. Dutch oven with salt.

2. Cook until chicken falls apart.

3. Remove chicken and onion from broth and set aside.

4. Cook potatoes, carrots, beets and cabbage until done.

5. Shred beets and place chicken pieces back in pot with vegetables. Add a little seasoned salt if desired.

6. Bring to a boil and simmer until ready to serve.

1. Chop the cucumber or purée it in a blender.

2. Mix in the chicken broth and sour cream.

3. Use lemon juice, salt, pepper and garlic salt to taste.

1 ½ cups sliced leeks (white portion only) ½ cup butter, divided 5 cups potatoes, peeled and cubed ¾ cup chopped celery 1 1/3 cups carrots, cubed 1 tsp. salt, divided 2 cups water 4 tbsp. all-purpose flour ¼ tsp. pepper 4 cups milk 2 chicken bouillon cubes crumbled bacon (optional)

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Potato Leek SOUP Arlen Ziegler

1. In a large Dutch oven, saute leeks in ¼ cup butter until tender.

2. Add potatoes, celery, carrots, ½ tsp. salt and water.

3. Bring to a boil.

4. Reduce heat, and cover and simmer for 20 to 25 minutes, or until vegetables are tender.

5. Meanwhile in a medium saucepan, melt remaining butter.

6. Stir in four, pepper and remaining salt until smooth; gradually add the milk and bouillon.

7. Bring to a boil; cook and stir for 2 minutes or until thickened.

8. Stir into vegetables and simmer, stirring occasionally until heated through.

Soups < Starters

-9

December 2012 Herbert and Elsa, 25th anniversary

Elsa and Herbert, wedding

CHICKEN WILD RICE SOUP Rhonda Suckut

4 cups chicken broth 2 cups water 2 boneless, skineless chicken breasts, cooked and shredded 1 (4.5 oz.) pkg. quick-cooking long grain and wild rice with seasoning packet 1/2 tsp. salt 1/2 tsp. pepper 3/4 cup all-purpose flour 1/2 cup butter 2 cups milk

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1. In a large pot over medium heat, combine broth, water and chicken.

2. Bring to a boil, and then stir in the rice; leave the seasoning packet aside for now.

3. Cover the pot and remove from heat.

4. In a small bowl, combine salt, pepper and flour.

5. In a medium saucepan over medium heat, melt the butter.

6. Stir in contents of the seasoning packet until the mixture is bubbly.

7. Reduce the heat to low, then stir in the flour mixture by tablespoons to form a roux.

8. Whisk in milk a little at a time until the mixture is smooth.

9. Cook for five minutes to thicken the mixture.

10. Stir cream mixture into the broth and rice.

11. Cook over medium heat until heated through, approximately 10 to 15 minutes.

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Soups < Starters

Suckut Family Cookbook

Cheese Garlic Biscuits Lilli Brown

2 cups Bisquick 2/3 cup milk 1/2 cup shredded cheddar cheese 1/4 cup melted butter 1/4 tsp. garlic powder 1. Preheat oven to 350ยบF. 2. Mix every ingredient and beat together for 30 seconds.

3. Drop the dough onto an ungreased cookie sheet.

4. Bake for 8-10 minutes, or until golden brown.

Snow cap peas Diane Hane

1 head broccoli, cut into small pieces 1 head cauliflower, cut into small pieces half a small onion 1 small bag frozen peas, thawed 1 clove fresh garlic 1 cup sour cream 1 cup mayonnaise salt, pepper, seasoned salt

-STARTERS-

SIDES

1. Mix everything together.

2. Add salt, pepper and seasoned salt to taste.

Cheese Curds Megan Suckut

1. In a medium bowl, sift together flour, baking powder and salt.

2. Stir in eggs and milk until smooth. (Add more milk for a thinner batter if preferred.)

3. Coat cheese curds in the batter.

4. Fry the coated cheese curds in oil for approximately 1 minute each or until golden brown. Drain on paper towels.

1 cup all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt 2 beaten eggs 1/2 cup milk 1 lb. cheese curds

Sides < Starters

- 11

December 2012

Baked WIld Rice

Frozen Corn

Linda Tinega

Lorri Eveland

2 cups raw wild rice 1/4 to 1/2 tbsp. butter 1 (5 oz.) can water chestnuts, drained 1 (4 oz.) can mushrooms 1 small pkg. sliced almonds 1/4 to 1/2 cup chopped green onion tops, chives or green pepper 6 cups chicken broth, canned or cubed

8 cups sweet corn, cut from the cob 2 tsp. salt 1 stick butter 1 tsp. sugar 1 cup water

1. Wash rice thoroughly and soak overnight in cold water; drain.

2. Melt butter in a frying pan.

3. Add the rice and all ingredients except chicken broth.

4. Simmer until well-blended but not brown (about 20 minutes).

5. Put mixture in a 4-quart casserole dish.

6. Add boiling chicken broth.

7. Cover and bake at 325ºF for 1 hour, 8. Serve plain or with mushroom sauce.

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3 tbsp. vegetable oil 1 cup uncooked rice 1 tsp. garlic salt ½ tsp. ground cumin ¼ cup chopped onion ½ cup tomato sauce 2 cups chicken broth

12 -

Sides < Starters

1. Put all ingredients together into a frying pan.

2. Heat for about 3 minutes to about 350ºF to 370ºF. 3. Cool and package in ZipLoc bags, frozen flat so you can stack them.

Mexican Rice Emily O’Rourke

1. Heat oil in a large skillet over medium heat and add rice.

2. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

3. Stir in onions and cook until tender.

4. Stir in tomato sauce and chicken broth; bring to boil.

5. Reduce heat to low, cover and simmer for 20-25 minutes.

6. Fluff with fork.

(left to right) Marie, Lorri, Mona, Paul, David

(top) Lorri, David, Linda, Marilyn, Paul (bottom) Mona, Marie, Diane

entrees Suckuts

Dickhauts

December 2012

Burritos Jeremy Canter

1 lb. hamburger (or 2 chicken breasts) onions and green peppers, diced chili powder salt pepper garlic powder cayenne pepper 1 can whole black beans 1 cup cooked brown rice 1 lb. shredded cheese 4 large burrito tortillas salsa

1. Turn oven to 350ยบF. 2. Brown or cook meat (shred the chicken), adding seasonings, onions and green peppers; cook until vegetables are tender crisp, about 1-2 minutes.

3. In each tortilla, add a thin layer of cheese, rice, black beans, meat mixture and another thin layer of cheese.

4. Place burritos in a glass baking dish.

5. Pour salsa over and cover with remaining cheese.

6. Bake for 10 minutes, or until the cheese is brown and bubbly.

-ENTREES-

BEEF

Spicy Beef Enchiladas

2 large onions, chopped 3 tbsp. olive oil 2 (16 oz.) cans tomatoes 2 (8 oz.) cans enchilada sauce 2 cloves minced garlic 1 small can chopped green chilies 1 tbsp. chili powder 2 tsp. sugar 1 tsp. salt 1 lb. hamburger 1 clove minced garlic 2 tsp. chili powder 3/4 tsp. salt 8 (10 inch) tortilla shells 1 1/2 cups shredded cheddar cheese

14 -

Beef < Entrees

Arlen Ziegler

1. To make sauce, cook chopped onion in 2 tbsp. olive oil until tender.

2. Add the next seven ingredients; simmer uncovered for 30 minutes.

3. Brown the ground beef and garlic in 1 tbsp. olive oil.

4. Add the next 4 ingredients.

5. Fill each tortilla with 2 to 3 tbsp. filling and 1 tbsp. cheese; roll up.

6. Put in a greased 9x13 pan.

7. Pour sauce over all and top with remaining cheese.

8. Bake at 350ยบF for 25-30 minutes.

Suckut Family Cookbook 1. Flatten crescent rolls into a 9x13 pan, leaving a rim of dough around the pan edges.

2. Brown and drain the hamburger.

3. Add the taco seasoning and water.

4. Layer crushed Fritos, hamburger, sour cream and cheddar cheese.

5. Add more crushed Fritos on top, then bake at 350ºF for 20-25 minutes - cover pan for the first half of the baking time and uncover it for the second half.

6. Serve with salsa if desired.

Taco Casserole Doris Suckut

2 pkgs. crescent rolls 2 lbs. hamburger 2 pkgs. taco seasoning 1 1/2 cups water sour cream shredded cheddar cheese crushed Fritos

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Enchiladas

1. Preheat oven to 350°F 2. In large skillet over medium heat, cook ground beef, green onion and jalapeño until 1 ½ lbs ground beef beef is browned.

1 green onion, chopped 3. Stir in water and seasoning. Simmer until 1 diced jalapeño pepper evaporated.

1 (10.75 oz) can cream of chicken soup 4. In medium bowl, mix yogurt, soup and 6 (6 inch) tortillas cheese. ¼ cup water 5. Put meat mixture in tortillas; add a couple 1 (1.25 oz) pkg taco mix spoons of cheese mixture and roll up.

1 cup plain yogurt or sour cream 6. Spoon remaining mixture over top.

2 cups shredded mozzarella cheese 7. Bake 20-30 minutes.

Emily O’Rourke

Beef < Entrees

- 15

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1 lb. hamburger 1 small onion, chopped 1 green pepper, chopped 1 carrot, shredded 1 tomato, chopped 2 cups chicken stock 2 tbsp. flour 2 cups cooked brown rice cheddar cheese, shredded sour cream tortilla chips chili powder, cumin, cayenne pepper and garlic

Navajo Tacos Philana Melton

4 cups pinto beans 1 lb. ground beef 1 packet chili seasoning 1 can tomato sauce lettuce tomatos 1 onion cheddar cheese 5 to 6 cups all-purpose flour 4 tbsp. baking powder vegetable oil

16 -

Beef < Entrees

December 2012

Crunchier Taco Joni Canter

1. Brown hamburger in a large pan. Add salt and pepper and seasonings to taste.

2. Drain fat, then add all of the vegetables and cook 1 additional minute.

3. Sprinkle flour over the mixture and cook out for 1 minute.

4. Add chicken stock and bring to boil.

5. Turn heat down, add rice and simmer 2-3 minutes.

6. Serve over chips, topped with cheddar cheese and a dollop of sour cream.

1. Pick out bad beans, then rinse remaining beans in a drainer and boil in hot water until soft and tender.

2. Brown beef and rinse in a drainer with hot water.

3. Mix beef with beans, then add chili seasoning and tomato sauce and let simmer for 10 minutes.

4. Chop up lettuce, tomatoes and onion; shred cheese.

5. In a large bowl, mix flour and baking powder.

6. Add hot water and mix dough with hands until soft. Let sit covered for 5 minutes.

7. Separate dough into biscuit-sized pieces and shape each into a round ball.

8. Flatten each piece out with a roller until it is the size of a dinner plate. Make a hole in the middle.

9. Heat a frying pan halfway filled with oil, then fry each side until golden brown.

10. Dab grease off each frybread with a paper towel.

11. Serve frybread on a plate with all toppings added.

Suckut Family Cookbook

Porcupine Meatballs Mona ZIegler

1. Combine the first seven ingredients in a large bowl.

2. Add beef and mix well.

3. Shape into 1.5-in. balls.

4. In a large skillet, brown meatballs in oil; drain.

5. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs.

6. Reduce heat. Cover and simmer for 1 hour.

½ cup uncooked long grain rice ½ cup water 1/3 cup chopped onion 1 tsp. salt ½ tsp. celery salt 1/8 tsp. pepper 1/8 tsp. garlic powder 1 lb. ground beef 2 tbsp. vegetable oil 1 (15 oz.) can tomato sauce 1 cup water 2 tbsp. brown sugar 2 tsp. Worcestershire sauce

Tater Tot Hotdish

Sloppy Joes

Paul Suckut

Scott Suckut

1 lb. hamburger 1 can cream of mushroom soup 1 can French-style green beans 1 small bag tater tots

1 lb. ground beef 1 tbsp. onion powder 1/2 cup ketchup 2 tbsp. chili sauce 1 tsp. mustard 1 tsp. white vinegar 1 tsp. brown sugar 1/4 cup peppers, chopped

1. Brown the hamburger and drain the grease.

2. Mix soup with hamburger, then add beans.

3. Put mixture in a 2-qt. casserole dish.

1. Brown the ground beef with the onion 4. Add tater tots on top. powder added, then drain the grease.

5. Bake at 375ºF for 1 hour.

2. Add the rest of the ingredients.

3. Let simmer in a slow cooker on low for 2 hours.

Beef < Entrees

- 17

December 2012

Lasagna Sally Suckut

1 lb. lasagna noodles 2 tbsp. vegetable oil 2 lbs. ground beef 1 large onion, chopped 3 to 4 stems chopped celery 1 small green pepper, chopped 8 oz. sliced mushrooms salt, pepper, seasoned salt, garlic powder 2 (24 oz.) jars spaghetti sauce 24 oz. cottage cheese 1/2 cup parmesan cheese 2 eggs 1 tsp. cayenne 1 1/2 lbs. shredded cheese

1. To make the egg noodle, mix flour, egg, milk and salt.

2. Roll out thin (about 1/8 in.) and cut into 3-in. squares or circles.

3. Mix beef, onions, seasonings and spaghetti sauce.

4. Heat meat mixture on the stove.

5. Roll out the noodles one batch of a time (it gets stiff and hard to work with otherwise), placing a spoonful of meat in the middle of the square and pulling the corners to the top; pinch together.

6. Place in a lightly greased baking dish with additional sauce over the top.

7. Bake at 350º for 20 to 25 minutes.

8. Add shredded mozzarella cheese when there are 5 minutes left.

18 -

Beef < Entrees

1. Brown and drain the ground beef.

2. Add vegetable oil, onion, celery, pepper and seasonings to taste.

3. Add mushrooms and spaghetti sauce.

4. Let simmer.

5. Mix cottage cheese, parmesan cheese, eggs, cayenne and shredded cheese.

6. Cover the bottom of a large baking dish with uncooked lasagna noodles, then spread half of the cottage cheese mixture over the noodles - it won’t be a thick layer, but make sure it gets spread evenly.

7. Spread a generous layer of meat sauce over the cottage cheese mixture, and top that with a layer of shredded cheese.

8. Repeat the layering one more time, starting with the noodles.

9. Bake at 350ºF for 45-60 minutes, and check to see if it is done by sticking a fork in it to check for tenderness (the cheese on top should also be golden brown).

Homemade Ravioli Renee Hickerson (submitted by Joni Canter)

1 cup flour 1 egg 2 tbsp. milk 1 pinch salt 1 lb. ground beef, browned 1 onion, chopped seasonings to taste 1 (32 oz.) jar spaghetti sauce 2 cups shredded mozzarella

Suckut Family Cookbook

Stuffed Peppers Elsa Suckut

6 large green peppers 1 lb. ground beef 1 large onion, minced 1/2 tsp. black pepper 1 1/2 tsp. salt 1 egg 1/2 cup bread crumbs

*

1. Brown the beef and drain the grease.

2. Combine ground beef, salt, black pepper, onion, egg and bread crumbs in a bowl.

3. Cut the tops off the green peppers, then take out the seeds and stuff the meat mixture inside.

4. Place in a baking dish, then cover and bake at 350ยบF for 1 hour and 30 minutes.

Stuffed Green Peppers Mona Ziegler

6 large green peppers 5 cups boiling salted water 1 lb. ground beef 2 tbsp. onion, chopped salt and pepper 1/8 tsp. garlic powder 1 cup cooked rice 1 (15 oz.) can tomato sauce

1. Heat the oven to 350ยบF. 2. Cut a thin slice in the stem end of each pepper, then remove all insides and wash thoroughly.

3. Cook peppers in boiling water for 5 minutes, then drain.

4. Brown the ground beef and onion in a medium skillet until the onion is tender; drain off the fat.

5. Stir in salt, garlic powder, rice and 1 cup of the tomato sauce; heat through.

6. Stuff each pepper with 1/2 cup meat mixture.

7. Stand peppers upright in an ungreased baking dish.

8. Pour remaining tomato sauce over peppers.

9. Cover and bake for 45 minutes, then uncover and bake for an additional 15 minutes.

Beef < Entrees

- 19

December 2012

Chicken and Rice David Suckut

1 uncooked chicken, cut up 3 potatoes, cubed 3 carrots, sliced 3 stems celery, sliced 1 large onion, chopped 1 tbsp. salt 1 cup uncooked rice 4 cups chicken broth 1. Place chicken in a large casserole dish with a cover.

2. Add the onion, potatoes, carrots and celery.

3. Rinse rice with hot water and drain well before adding to vegetables.

4. Add salt to the chicken broth and pour broth over the vegetables and rice.

5. Cover and bake in a 350ºF oven for 1 hour and 30 minutes on a lower oven rack.

-ENTREES-

CHICKEN chicken parmesan Emily O’Rourke

1 (26 oz.) jar spaghetti sauce 6 tbsp. grated parmesan cheese, divided 6 small boneless skinless chicken breasts (1 ½ lbs) 1 ½ cups shredded mozzarella cheese 1. Pour sauce into a 9 x 13 baking dish.

2. Carefully stir in 4 tbsp. of the parmesan cheese.

3. Add chicken; turn over to coat both sides evenly with sauce.

4. Cover with foil and bake in 375ºF oven for 30 minutes.

5. Top with mozzarella cheese and remaining 2 tbsp. of parmesan.

6. Continue baking 5 minutes or until chicken is cooked through and cheese is melted.

7. Serve over pasta.

20 -

Chicken < Entrees

Suckut Family Cookbook

Chicken hotdish

Chicken Divan

Doris Suckut

Linda Tinega

cooked chicken, deboned 16 oz. sour cream 2 cans cream of chicken soup 2 boxes Stove Top stuffing 1. Place cooked chicken in a 9x13 pan.

2. Mix sour cream with cream of chicken soup, then pour over chicken.

3. Bake the stuffing according to the directions on the package.

4. Pour baked stuffing over chicken.

5. Bake the entire hotdish at 350ยบF for 45-60 minutes.

Chicken Cordon Bleu Mona Ziegler

4 boneless, skinless chicken breasts, split in halves 1 stick butter 8 slices Swiss cheese 8 thin slices of ham 1 or 2 beaten eggs 2 cups bread crumbs 1 cup white cooking wine

10 oz. frozen broccoli 3 lbs. chicken (or 3 chicken breasts) 1 can cream of chicken soup 1/2 cup mayonnaise 1/4 tsp. curry powder 1/2 tbsp. lemon juice grated cheddar cheese 1 cup stuffing 1 1/2 tbsp. melted butter

*

1. Put the broccoli and chicken in the bottom of a large oven-safe dish.

2. Mix soup, mayonnaise, curry powder and lemon juice.

3. Put mixture on top of the broccoli and chicken.

4. Sprinkle cheese on top to cover the chicken.

5. Mix stuffing and butter; sprinkle on top.

6. Bake at 350ยบF for 30-45 minutes. (top) Mona, Linda, Diane (bottom) David, Marilyn

1. Put chicken breasts between wax paper and pound flat.

2. Melt butter and spread in a 9x13 pan.

3. On each breast half, lay a slice of cheese and a slice of ham.

4. Roll up and secure with a toothpick.

5. Dip in eggs and bread crumbs.

6. Place in pan and pour wine over all of the breasts.

7. Bake at 350ยบF for 1 hour.

Chicken < Entrees

- 21

December 2012 1. Put onion, green pepper and chicken in a sauté pan.

2. Add BBQ sauce and a touch of water.

3. Sauté for 1 to 2 minutes so the flavors mix.

4. Lie one tortilla flat and add cheese around the edges.

5. Add enough chicken mixture to fill the inside, but don’t overfill.

6. Sprinkle on more cheese and place another tortilla on top.

7. Bake on a cookie sheet at 350ºF until the cheese melts and oozes.

8. Serve with sour cream if desired.

Barbecue Chicken Quesadillas Joni Canter

2 large chicken breasts, cooked and shredded chopped onion chopped green pepper 1/3 cup barbecue sauce 2 cups shredded Colby Jack cheese 10-inch flour tortillas sour cream 1. Mix 1 tsp. salt with 2 cups flour.

2. Add shortening and mix until it resembles a coarse meal.

3. Add water gradually.

4. Shape dough into a firm ball and divide in two for the top and bottom crust.

5. Press half of the dough into a 1 1/2-qt. casserole dish.

6. Combine chicken and vegetables in the lined casserole dish.

7. Melt butter in a saucepan.

8. Add the 5 tbsp. flour, salt and chicken broth to the melted butter.

9. Cook over medium heat until the mixture thickens.

10. Pour over chicken and vegetables.

11. Top with the other half of the dough.

12. Bake at 425ºF for 25-30 minutes.

1/4 tsp. garlic powder 2 tbsp. onion powder 2 cans chicken broth 1 (4 oz.) can French-cut green beans 2 tsp. soy sauce 2 tbsp. cornstarch 1/3 cup cold water 2-3 cups cooked, cubed chicken

22 -

Chicken < Entrees

*

Chicken Pot Pie Elsa Suckut

3 cups cooked chicken, diced 1 1/2 cup cooked potatoes, diced 1 cup cooked carrots, diced 1/2 cup peas 1/4 cup chopped onion 1/4 cup butter 2 cups flour 2 1/2 cups chicken broth 2 tsp. salt 1/2 tsp. pepper 5 tbsp. flour 3/4 cup shortening 4 to 5 tbsp. water

Chicken Chow Mein Megan Suckut

1. Put the garlic and onion powder in a wok or a skillet.

2. Add chicken broth, beans and chicken.

3. Cook over medium heat for 20 minutes, then serve over white rice.

Suckut Family Cookbook

Scalloped Potatoes & Ham Mona Ziegler

2 lbs. (about 6 medium) potatoes 3 tbsp. butter 3 tbsp. flour salt and pepper 2 1/2 cups milk 1/4 cup finely chopped onion 1 tbsp. butter 1/2 to 1 cup ham, diced

-ENTREES-

PORK

1. Preheat oven to 350ยบF. 2. Peel potatoes and cut them into thin slices measuring about four cups.

3. Melt three tbsp. butter in a saucepan over low heat, then blend in flour and seasonings.

4. Cook over low heat, stirring until mixture is smooth and bubbly, then remove from heat.

5. Stir in milk, then heat to boiling, stirring constantly; boil for one minute.

6. In a greased 2-qt. casserole dish, arrange potatoes in two layers, topping each with half the onion and 1/3 of the white sauce.

7. Top with remaining potatoes and sauce.

8. Dot with one tablespoon of butter.

9. Cover and bake for 30 minutes.

10. Uncover and bake for 60 to 70 more minutes, or until the potatoes are tender.

11. Let stand 5 to 10 more minutes before serving.

Pork < Entrees

- 23

December 2012

Pork Stir Fry Paul Suckut

2 tbsp. vegetable oil 3 cups cooked white rice 1 lb. cooked pork sausage 1/2 cup onions 2 eggs, slightly beaten 3 tbsp. soy sauce 1 bag cooked frozen vegetables 1. Heat 1 tbsp. oil in a 10-in. skillet until hot.

2. Add rice, vegetables, pork and onions; cook for 5 min. over medium heat.

3. Push the rice mixture to the side of the skillet, then add the other tbsp. oil and eggs.

4. Cook and stir until the eggs are thickened.

5. Stir in rice, soy sauce and pepper.

Bacon Weenies Rhonda Suckut

1 lb. Liâ&#x20AC;&#x2122;l Smokies 1 lb. lean bacon 1/3 cup brown sugar round toothpicks 1. Preheat the oven to 350ÂşF. 2. Wrap a third of a strip of bacon around each Smokie and secure with a toothpick.

Place in 9x13 glass baking dish.

3. Sprinkle brown sugar over all.

4. Bake 1 hour (covered with foil) and another 30-45 minutes uncovered until they are golden brown, crispy and glazed.

24 -

Pork < Entrees

Suckut Family Cookbook

Crabmeat Stuffed Tilapia Arlen Ziegler

1 small onion 1 celery rib 4 tbsp. unsalted butter ¼ cup fresh parsley ½ cup breadcrumbs, unseasoned 8 oz. white crab meat, canned 1 tbsp. lemon juice (more if desired for moister stuffing) 1/8 tbsp. cayenne pepper 4 tilapia fillets, approx. 6 oz. each 2 tbsp. butter, melted paprika

*

1. Chop onion and celery into fine pieces.

2. Flake crabmeat and check for pieces of shell.

3. Sauté onion and celery in butter until tender.

4. Add parsley and remove from heat.

5. Stir in bread crumbs, crab meat and lemon juice.

6. Spray casserole dish with cooking spray.

7. Spread mixture over tilapia fillets and roll them up, placing seam side down in dish.

Place any leftover stuffing around fillets.

8. Sprinkle with melted butter and paprika.

9. Place in 400ºF oven for 20 to 25 minutes, or until the tilapia flakes easily with a fork.

-ENTREES-

SEAFOOD Shrimp Dip Paul Suckut

1. Dissolve soup and cream cheese over low heat and cool.

2. Dissolve gelatin and water, then add to cheese mixture.

3. Stir in remaining ingredients and chill overnight.

1 can tomato soup 1 (8 oz.) pkg. cream cheese 1 envelope Knox Gelatin 1/4 cup cold water 1/2 cup green pepper, chopped 1/2 cup onion, chopped 1/2 cup celery, chopped 1 cup mayonnaise 2 cups canned broken shrimp (drained)

Seafood < Entrees

- 25

December 2012

Corn Stuffed Peppers Emily O’Rourke

4 medium green peppers 1 can (10 3/4 oz.) condensed cream of celery soup 2 1/2 cups frozen loose-packed hashbrowns, thawed 2 cups fresh corn, cooked 1/2 cup shredded cheddar cheese 1/4 cup chopped onion 1 (2 oz.) jar drained pimentos 2 tbsp. fresh chives, snipped 1. Slice the tops off the peppers and save them.

2. Remove the seeds.

3. Combine remaining ingredients and spoon mixture into the peppers.

4. Replace tops and put all peppers in an 8-inch square baking dish covered with foil.

5. Bake at 350ºF for 45-60 minutes.

-ENTREES-

MEATLESS Garlic Loverís Pasta

Garlic Potatoes

Emily O’Rourke

Elsa Suckut

1 lb. pasta, cooked ½ lb. baby peas 8 oz. shredded parmesan cheese 2 cups mayo ¼ cup parsley 1 cup buttermilk 1/8 cup garlic sea salt to taste

5 potatoes, diced 4 carrots, peeled and sliced 1/2 stick butter garlic powder to taste seasoned salt to taste

1. Mix all except pasta and parmesan cheese.

2. Combine with pasta.

3. Add parmesan cheese immediately before serving (so it doesn’t get soggy).

26 -

Meatless < Entrees

1. Mix all ingredients thoroughly in a glass casserole dish.

2. Cover and microwave on high for 6 minutes.

3. Stir and microwave for an additional 6 minutes.

desserts

December 2012

No-Bake Oatmeal Cookies Samara Suckut

2 cups sugar ½ cup cocoa powder ½ cup butter ½ cup peanut butter ½ cup milk 3 cups quick-cooking oatmeal 1 tsp. vanilla extract

*

1. Bring sugar, cocoa, butter, peanut butter and milk to a boil, then remove from heat.

2. Add oats and vanilla. Mix well.

3. Drop by spoonfuls onto waxed paper.

No-Bake Oatmeal Cookies Logan, Brooke and Kelli

2 cups sugar ½ cup milk ½ cup butter 4 tbsp. cocoa powder 1 tsp. vanilla extract 3/4 cup peanut butter 3 cups oatmeal

1. Boil sugar, milk, butter and chocolate for 1 minute.

2. Add the rest of the ingredients.

3. Drop by spoonfuls onto waxed paper.

Paul

-DESSERTS-

COOKIES Snickerdoodles Paul Suckut

1. Cream together shortening and sugar.

2. Beat in egg, then set aside.

3. Sift flour, salt, baking soda and cream of tartar, then slowly stir into egg mixture.

4. Refrigerate covered for 1 hour so dough gets cold and hard.

5. Mix sugar and cinnamon on small plate.

6. Roll dough into small balls, then roll in cinnamon sugar and place on ungreased cookie sheet.

7. Bake at 400ºF for 10 minutes, or until done.

8. Cool on wire rack.

28 -

Cookies < Desserts

1/2 cup butter 3/4 cup sugar 1 Suckut Farm egg 1 1/4 cups flour 1/4 tsp. salt 1/2 tsp. baking soda 1 tsp. cream of tartar 1 tbsp. sugar 1 tbsp. cinnamon

Suckut Family Cookbook

Pumpkin Cookies

Toffee Chocolate Chip Cookies

Doris Suckut

Rhonda Suckut

2 cups shortening 2 cups sugar 2 eggs 2 cups pumpkin 2 tsp. baking powder 2 tsp. baking soda 2 tsp. cinnamon 1 tsp. salt 4 cups flour 2 cups raisins 1 cup brown sugar 1/2 cup and 2 tbsp. butter 1/2 cup milk 2 cups powdered sugar 1 tsp. vanilla extract

1 cup packed brown sugar 1/2 cup butter, softened 1/2 cup shortening 1/4 cup sugar 1 egg 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. salt 1 1/2 cups semi-sweet chocolate chips 1/2 cup Heath chips 1 tsp. vanilla extract

1. Cream shortening, sugar, eggs, pumpkin, baking powder, baking soda, cinnamon and salt.

2. Add flour and raisins.

3. Drop onto a cookie sheet and bake for 15 minutes at 350ºF. 4. For frosting, mix the brown sugar, butter and milk.

5. Cook for 2 minutes at medium heat.

6. Add powdered sugar and vanilla.

7. Frost cookies.

1. Preheat oven to 350ºF. 2. Mix sugars, margarine and shortening until light and fluffy.

3. Mix in egg and vanilla.

4. Stir in flour, baking soda, baking powder and salt.

5. Stir in chocolate and Heath chips.

6. Drop dough by rounded teaspoons onto ungreased cookie sheet.

7. Bake for 9 to 10 minutes or until lightly brown.

Fischerís Cookies Linda Tinega

1. Cream together the butter, shortening and sugar.

2. Add eggs, chocolate and vanilla.

3. Blend in flour, salt, baking powder, rolled oats and walnuts.

4. Bake at 350ºF for 10 to 12 minutes.

1/2 cup butter 1/2 cup shortening 2 cups sugar 2 eggs 3 squares melted chocolate 2 tsp. vanilla extract 1 1/2 cup flour 1 tsp. salt 2 tsp. baking powder 1 1/2 cup rolled oats 1 cup walnuts Cookies < Desserts

- 29

December 2012

Christmas Cookies Elsa Suckut

1/2 cup shortening 1/2 cup brown sugar 1 egg 1/2 cup molasses 3 cups flour 1/2 tsp. salt 1/2 tsp. baking soda 1/2 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. ginger 2 tbsp. cornstarch 2 tbsp. cocoa powder 3 tbsp. milk

4 ½ cups all-purpose flour 4 tsp. ground ginger 2 tsp. baking soda 1 ½ tsp. ground cinnamon 1 tsp. ground cloves ¼ tsp. salt 1 ½ cups shortening 2 cups sugar 2 eggs ½ cup molasses ¾ cup sugar To make regular-sized cookies: Prepare as above, except shape dough into 1 inch balls; roll in sugar. Place 1 ½ inches apart on an ungreased cookie sheet. Bake in a 350 degree oven for 8 to 9 minutes or until bottoms are lightly browned and tops are puffed.

Don’t overbake! Cool on cookie sheet for 1 minute, then transfer to a wire rack and let cool.

30 -

Cookies < Desserts

1. Mix dry ingredients together except for the brown sugar, then set aside mixture.

2. Mix together brown sugar, molasses, milk, shortening and eggs until creamy.

3. Add dry ingredients and form a firm dough.

4. Place in refrigerator for 3 hours, then divide dough into 2 parts.

5. Roll to 1/16-in. thick on a floured surface, then use a variety of cookie cutters to form individual cookies.

6. Bake for 6 to 8 minutes on a greased baking sheet at 375ºF. 7. For the icing, mix 2 to 2 1/2 cups of powdered sugar, 1 to 2 tbsp. hot water and 1 tsp. almond extract.

*

Giant Ginger Cookies Samara Suckut

1. Mix flour, ginger, baking soda, cinnamon, cloves and salt; set aside.

2. In a large mixing bowl, beat shortening with an electric mixer on low for 30 seconds.

3. Beat in the 2 cups of sugar until combined.

4. Beat in eggs and molasses until combined.

5. Beat in as much of the flour mixture as you can.

Stir in any remaining flour mixture.

6. Shape dough into 2-in. balls using a ¼ cup measure or scoop.

7. Roll balls in sugar.

8. Place 2 ½ inches apart on an ungreased cookie sheet.

9. Bake at 350ºF for 11 to 13 minutes, or until bottoms are lightly browned and tops are puffed. Do not overbake!

10. Cool on cookie sheet for 2 minutes, then transfer to a wire rack and let cool.

Suckut Family Cookbook

Apple Crisp Lilli Brown

2 qts. apples, peeled, cored and sliced 1 cup brown sugar 1 cup rolled oats 1 cup flour 2/3 cup soft butter 1 1/2 tsp. cinnamon

1. Lay apples in the bottom of a greased 9x13 pan.

2. Mix brown sugar, rolled oats, flour, butter and cinnamon, then top the apples with this mixture.

3. Bake at 375ยบF for 35 minutes.

Apple Pie Bars Rhonda Suckut

1. Preheat oven to 350ยบF. 2. In a medium bowl, stir together the flour and salt.

3. Cut in butter until the mixture is mealy.

4. With a fork, stir in the 2/3 cup milk and egg yolk.

5. Divide dough into two equal parts.

6. On a lightly-floured surface, roll out one piece of dough into a large rectangle, then place it on the bottom of a 9x13 pan.

7. Sprinkle cereal over crust, then layer apples over the cereal.

8. Stir together the 1 cup of sugar and the 1 1/2 tsp. of cinnamon and nutmeg, then sprinkle over the apples.

9. Roll out the other half of the dough and cover the apples.

10. Brush the top crust with the egg white and sprinkle with 2 tbsp. sugar and 1/2 tsp. cinnamon.

11. Bake for 50 minutes to one hour; the top crust should be lightly browned.

12. Mix together the 1 cup of sugar, 1 1/2 tbsp. milk and 1/2 tsp. vanilla extract until smooth, then drizzle over bars while still warm.

-DESSERTS-

BARS 2 1/2 cups all-purpose flour 1 tsp. salt 1 cup chilled butter 1 egg yolk 2/3 cup milk 1 cup cornflakes cereal, crushed 8 cups thinly-sliced apples 1 cup sugar 1 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1 egg white 2 tbsp. sugar 1/2 tsp. cinnamon 1 cup sugar 1 1/2 tsp. milk 1/2 tsp. vanilla extract Bars < Desserts

- 31

December 2012

Frosted Banana Bars Mona Ziegler

1/2 cup softened butter 1 1/2 cups sugar 2 eggs 1 cup sour cream 1 tsp. vanilla extract 2 cups all-purpose flour 1 tsp. baking soda 1/4 tsp. salt 2 medium ripe bananas, mashed 4 oz. softened cream cheese 1/4 cup softened butter 1 tsp. vanilla extract 2 cups confectioner’s sugar 1. Cream butter and sugar, then add eggs, sour cream and vanilla extract.

2. Combine flour, baking soda and salt; gradually add to the creamed mixture.

3. Stir in bananas.

4. Spread into a greased 15x10x1 baking pan and bake at 350ºF for 20-25 minutes or until a toothpick inserted into the center comes out clean; cool.

5. For the frosting, beat cream cheese, butter and vanilla, then gradually beat in enough confectioner’s sugar to achieve desired consistency.

6. Frost bars and store in the refrigerator.

Zucchini Crisp Linda Tinega

4 cups flour 2 cups sugar 1/2 tsp. salt 3/4 lb. butter 6 to 8 cups zucchini, seeded, peeled and sliced 2/3 cup lemon juice 1 cup sugar 1/4 tsp. nutmeg 1 1/2 tsp. cinnamon

32 -

Bars < Desserts

1. Mix flour, 2 cups sugar and salt.

2. Cut in butter until crumbly.

3. Press half the mixture into a greased 9x13 pan; save the other half.

4. Bake for 10 minutes at 375ºF, then remove from oven and set aside.

5. Cook zucchini in lemon juice for 10 minutes.

6. Add 1 cup sugar, nutmeg and 1 tsp. cinnamon.

7. Simmer for 30 seconds, then add half of the saved crust mixture; simmer until mixture thickens, stirring constantly. Let cool.

8. Pour zucchini mixture over the crust.

9. Mix remaining cinnamon with remaining crust mixture; sprinkle over bars.

10. Bake for 35 to 45 minutes at 375ºF.

Suckut Family Cookbook

*

Pumpkin Bars Mona Ziegler

2 cups sugar 4 eggs 1 can or 2 cups pumpkin 1 cup vegetable oil 1/2 tsp. cinnamon 2 to 3 tbsp. pumpkin pie spice 2 cups flour 2 tsp. baking powder 1 tsp. baking soda 3 oz. cream cheese 1 tsp. vanilla extract 1 tbsp. milk 3/4 stick butter 3 cups powdered sugar

1. Mix first six ingredients; set aside.

2. Mix flour, baking powder and baking soda, then add to the pumpkin mixture.

3. Spread into a bar pan.

4. Bake at 350ยบF for 25 to 30 minutes; cool.

5. Beat cream cheese, vanilla extract, milk, butter and powdered sugar together.

6. Spread mixture on cooled bars; serve cold.

battle of the bars, pt.1

Doris

Pumpkin Bars Doris Suckut

4 eggs 3/4 cup vegetable oil 2 cups sugar 1 (15 oz.) can pumpkin 2 cups flour 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 2 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. cloves 1/2 tsp. nutmeg 6 oz. cream cheese 3/4 stick butter 1 tbsp. milk 1 tsp. vanilla 4 cups powdered sugar 1. Mix eggs, vegetable oil, sugar and pumpkin in a large bowl.

2. Sift flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.

3. Mix the two mixtures together, then pour into a greased baking pan.

4. Bake at 350ยบF for 25 to 30 minutes. Cool.

5. For the pumpkin bar frosting, beat the cream cheese, butter, vanilla and milk together until soft.

6. Add powdered sugar until the mixture is spreadable.

7. Spread over cooled pumpkin bars.

Bars < Desserts

- 33

December 2012

*

2/3 cup shortening 4 tbsp. unsweetened cocoa 1 cup brown sugar 1 cup white sugar 3 eggs 1 tsp. vanilla extract 1 1/2 cup flour 1 tsp. baking powder 1/2 tsp. salt 1/2 cup nuts (optional) 1/2 cup water 2 tbsp. butter 2 tbsp. unsweetened cocoa 1/2 tsp. vanilla extract 2 cups powdered sugar

Brownies Doris Suckut

1. Mix the first ten ingredients together.

2. Pour into a greased cake pan and bake at 350ยบF for 30 minutes.

3. Cool.

4. For the frosting, mix water, butter, cocoa, vanilla and powdered sugar, then spread over the top of the cooled brownies.

battle of the bars, pt.2

1. Preheat oven to 350ยบF and grease a 9x13 baking pan.

2. Combine granulated sugar, butter and water in a large bowl.

3. Stir in eggs and vanilla extract.

4. Combine flour, cocoa, baking powder and salt in a medium bowl.

5. Stir this mixture into the first mixture.

6. Stir in nuts if desired.

7. Spread into prepared pan and bake for 18 to 25 minutes, or until a toothpick inserted in the center comes out slightly sticky.

8. Cool completely in pan on a wired rack.

9. Sprinkle with powdered sugar before cutting into bars.

34 -

Bars < Desserts

Brownies Rhonda Suckut

1 2/3 cups granulated sugar 1 1/2 sticks melted butter 2 tbsp. water 2 large eggs 1 tsp. vanilla extract 1 1/3 cups all-purpose flour 3/4 cup unsweetened cocoa 1/2 tsp. baking powder 1/4 tsp. salt 3/4 cup chopped nuts (optional) powdered sugar

Suckut Family Cookbook

Blondies

Rice Krispie Bars

Emily O’Rourke

Doris Suckut

6 tbsp. butter, melted 1 egg 1 cup brown sugar, packed 1 tbsp. hot water 1 tsp. vanilla extract 1 cup all-purpose flour ½ tsp. baking powder ¼ tsp. baking soda ½ tsp. salt 1/3 cup chocolate chips (optional)

1 cup sugar 1 cup corn syrup 1 cup peanut butter 6 cups Rice Krispies 1 cup butterscotch chips 1 cup chocolate chips 1/2 cup peanut butter

1. Combine butter, egg, brown sugar, hot water and vanilla; mix well and set aside.

2. Sift together flour, baking powder, baking soda and salt in a separate mixing bowl.

3. Blend well into sugar mixture.

4. Pour into a greased 8x8 baking pan; sprinkle with chocolate chips if desired.

5. Bake at 350° for 20 to 30 minutes; cool and cut into squares to serve.

1. Mix sugar and corn syrup; bring to a boil.

2. Add 1 cup peanut butter.

3. Stir mixture into Rice Krispies.

4. Melt butterscotch and chocolate chips in the microwave, then add the 1/2 cup peanut butter.

5. Frost bars with the chocolate mixture.

M&M Bars Rhonda Suckut

1. In a large bowl, mix sugar, eggs, shortening and vanilla.

2. Add flour, salt and baking soda; blend well.

3. Add M&M candies.

4. Press into the bottom of a greased 9x13 pan.

5. Bake at 350ºF for 24 to 25 minutes, or until golden brown.

1 cup packed brown sugar 1/2 cup sugar 1/2 cup butter 2 eggs 1 1/2 tsp. vanilla extract 2 1/2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 1/2 cups M&Ms Bars < Desserts

- 35

December 2012

Nutty Chocolate Caramel Bars

Granny O’Rourke’s Peanut Butter Fingers Emily O’Rourke

Linda Tinega

½ cup shortening ½ cup sugar ½ cup brown sugar 1/3 cup peanut butter 1 cup flour ½ tsp. soda 1 pinch salt ½ tsp vanilla extract 1 cup oatmeal 1 egg 1/2 cup powdered sugar 1/4 cup peanut butter 2 to 4 tbsp. milk

2 cups flour 2 cups oats 1 cup brown sugar 1 tsp. baking soda 1/4 tsp. salt 1 cup melted butter 2 cups chocolate chips 1 1/2 cups chopped walnuts 1 cup caramel topping 1/3 cup flour 1. Mix 2 cups flour, oats, brown sugar, baking soda and salt.

2. Add melted butter.

3. Set aside one cup of this mixture.

4. Press remaining mixture into 9x13 pan.

5. Bake at 350ºF for 15 minutes.

6. Sprinkle with chocolate chips and walnuts.

7. Mix caramel topping and 1/3 cup flour, then drizzle this mixture over the bars.

8. Sprinkle bars with the set-aside mixture.

9. Bake at 350ºF for 20-25 minutes.

1. Mix first 10 ingredients well.

2. Bake in a 9x13 pan at 350°F for 15 to 20 minutes.

3. Sprinkle chocolate chips over hot bars.

4. Mix powdered sugar, peanut butter and milk.

5. Drizzle over chocolate on the bars.

Peanut Butter Cup Bars Sally Suckut

1. Mix peanut butter, powdered sugar, brown sugar and butter.

2. Pat mixture into a 9x13 pan.

3. Melt chocolate chips and butter together, then pour over peanut butter mixture.

36 -

Bars < Desserts

1 1/2 cups chunky peanut butter 1 3/4 cups powdered sugar 1 1/8 cups brown sugar 4 tbsp. melted butter 1 cup chocolate chips 4 tbsp. butter

Suckut Family Cookbook

Mackinac Island Fudge Megan Suckut

4 cups sugar 1 cup milk 1 tsp. vanilla extract 1 cup butter 1 1/2 cups mini marshmallows 12 oz. chocolate stars candies 12 oz. semisweet chocolate chips 6 tbsp. unsweetened cocoa 2 tbsp. vegetable oil 1 cup chopped walnuts, if desired

1. Mix sugar, milk and vanilla extract in a saucepan.

2. Add butter and boil mixture for two minutes.

3. Remove from heat and add marshmallows.

4. Add the chocolate a little bit at a time, stirring thoroughly after each addition.

5. Add nuts if desired.

6. Pour into a 9x13 pan and chill.

Oatmeal Caramel Bars (top) Elsa, Herbert (bottom) Doris, Rolf, Peter, Lilli

*

Doris Suckut

48 caramels (1 bag) 7 1/2 tbsp. milk 1 cup flour 1 cup oatmeal 3/4 cup brown sugar 1/4 tsp. salt 1/2 tsp. baking soda 1/2 tsp. vanilla extract 1 stick butter 1 cup milk chocolate chips 1 cup pecans 1. Melt together first two ingredients.

2. In another bowl, mix flour, oatmeal, brown sugar, salt, baking soda, vanilla and butter.

3. Layer half of oatmeal mixture in a greased 9x13 pan.

4. Sprinkle chocolate chips and pecans over all.

5. Pour melted caramel over chips, then crumble remaining oatmeal mixture over top.

6. Bake at 350ยบF for 20 minutes.

Bars < Desserts

- 37

December 2012

Revel Bars Doris Suckut

1 cup butter 2 cups brown sugar 2 eggs 2 tsp. vanilla extract 2 1/2 cups flour 1 tsp. baking soda 3 cups oatmeal 1 pkg. chocolate chips 1 (14 oz.) can sweetened condensed milk 2 tbsp. butter

1. Mix butter and sugar.

2. Beat in eggs and vanilla 3. Mix in flour, baking soda and oatmeal.

4. Spread 3/4 of mixture into cookie sheet.

5. Melt chocolate chips, milk and 2 tbsp. butter, then pour over oatmeal mixture.

6. Dot with remaining oatmeal mixture.

7. Bake at 350ÂşF for 20 to 25 minutes.

SĂ­Mores Bars Megan Suckut

3/4 cup light corn syrup 3 tbsp. butter 1 (11.5 oz.) pkg. chocolate chips 1 tsp. vanilla extract 1 (12 oz.) pkg. Golden Grahams cereal 6 cups mini marshmallows 1. Grease a 9x13 pan.

2. Heat syrup, butter and chocolate chips to a boil, stirring constantly.

3. Remove from heat and stir in vanilla.

4. Pour over cereal in a large bowl and toss until coated.

5. Fold in marshmallows one cup at a time.

6. Press mixture into the pan.

7. Let stand for an hour to cool.

38 -

Bars < Desserts

Suckut Family Cookbook

Fruit Pizza Fruit Combination Ideas Berries strawberries, raspberries, blueberries Smoothie strawberries, bananas, mandarin oranges Tropical bananas, pineapple, mangos Fall apple slices, pears, cranberries Melonberry watermelon (pat dry), honeydew, cantaloupe, raspberries

*

Scott Suckut

an assortment of fresh fruit 1/2 cup softened butter 3/4 cup sugar 1 1/4 cups all-purpose flour 1 egg 1 tsp. cream of tartar 1/2 tsp. baking soda 1/4 tsp. salt 1 (8 oz.) pkg. cream cheese 1/2 cup sugar 2 tsp. vanilla extract 1. In a large bowl, cream butter and 3/4 cup sugar.

2. Mix in egg, flour, cream of tartar, baking soda and salt.

3. Press into a 9x13 pan.

4. Bake at 350ยบF for 8 to 10 minutes, or until crust is light brown; cool crust.

5. Mix cream cheese with 1/2 cup of sugar and vanilla; spread on cooled crust.

6. Arrange the fruit on top and chill before serving.

Granola Bars Brett Suckut

1 1/4 cups Rice Krispies 1 1/4 cups Honey Nut Cheerios 2 cups quick-cooking oats 1/4 cup M&Ms or chocolate chips 1/4 cup sunflower nuts 1/2 cup packed brown sugar 1/2 cup light corn syrup 1/2 cup crunchy peanut butter 1 tsp. vanilla extract

1. In a large bowl, stir together the Rice Krispies, Cheerios, oats, M&Ms or chocolate chips and nuts. Set aside.

2. Combine brown sugar and corn syrup in a small saucepan over medium heat; heat just until boiling, then remove from heat.

3. Stir in peanut butter and vanilla until smooth.

4. Pour over cereal mixture and mix well.

5. Press into a greased 9x13 pan and let cool.

Bars < Desserts

- 39

December 2012

2 cups flour 1 cup sugar 2 tsp. baking powder ½ tsp. baking soda ¼ tsp. salt 4 tbsp. butter 2 eggs, beaten until light 1 cup sour cream 2 tbsp. grated orange rind 1 cup sour cream ¼ cup brown sugar ¼ cup finely chopped nuts

Danish Coffee Cake Elsa Suckut

1. Mix flour, sugar, baking powder, baking soda and salt.

2. Cream in butter, eggs and sour cream.

3. Add orange rind.

4. Spread sour cream on top of cake batter.

5. Mix sugar and nuts, then sprinkle over top of sour cream.

6. Bake at 400ºF for 40 minutes, or until done.

-DESSERTS-

CAKES/BREADS oatmeal cake

1 1/2 cups boiling water 1 cup quick oatmeal Mary Stoeberl Pearson (submitted by Sally Suckut) 1 stick butter 1 cup brown sugar 1 cup white sugar 1. Pour boiling water over oatmeal; let sit for 20 2 eggs minutes.

1 1/2 cups flour 2. Cream next three ingredients (butter and 1 tsp. baking soda sugars), then add the eggs one at a time.

1 tsp. cinnamon 3. Add oatmeal mixture and flour, baking soda, 1/2 tsp. nutmeg cinnamon, nutmeg, salt and raisins or dates.

1/4 tsp. salt 4. Bake at 350ºF for 30 minutes, or until 1 cup raisins or dates (optional) toothpick comes out clean.

1 stick butter 5. For frosting, mix the last three ingredients and 1/4 cup milk pour over the cooled cake; broil until golden.

1 cup brown sugar

40 -

Cakes/Breads < Desserts

Suckut Family Cookbook

CHocolate Cherry Cake Doris Suckut

1 chocolate cake mix 2 eggs 1 can cherry pie filling 1 cup sugar 5 tbsp. butter 1/3 cup milk 1 cup chocolate chips 1. Mix cake mix, eggs and pie filling.

2. Pour into 9x13 pan and bake at 350ºF for 25 to 30 minutes.

3. Mix sugar, butter and milk, then boil for 1 minute.

4. Remove from heat and add chocolate chips.

5. When cake is cooled, pour over cake.

German Pound Cake Elsa Suckut

1 cup butter 2 cups sugar 4 eggs 1 tsp. vanilla extract 1 tsp. lemon extract 3 cups flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1 cup buttermilk 1. Cream the butter, sugar and salt.

2. Mix in eggs, buttermilk, lemon and vanilla; beat well.

3. Place mixture in a 10x5x3 loaf pan.

4. Bake at 325ºF for one hour and ten minutes, or until done.

5. Dust with confectioner’s sugar.

Cakes/Breads < Desserts

- 41

December 2012

Chocolate Eclair Cake Joni Canter

1 cup water ½ cup butter 1 cup flour 4 eggs 1 (8 oz.) pkg. cream cheese 1 large box instant vanilla pudding 2 ½ cups milk 8 oz. Cool Whip chocolate syrup

1. Boil water and butter. Remove from heat.

2. Stir in flour and eggs, one at a time, beating well in between.

3. Spread in a greased bar pan and bake at 400ºF about 30 minutes, or until brown.

4. Prepare pudding with milk, then beat with cream cheese.

5. Spread over cooled cake.

6. Top with Cool Whip and drizzle chocolate syrup over top.

Samara, Kolten, Emily, Wyatt, Joni, Aaron

Cream Cheese Dessert Sally Suckut

1 pkg. yellow cake mix 1 egg 1 stick butter, melted 8 oz. cream cheese, softened 1 lb. powdered sugar 2 beaten eggs cherry or blueberry pie filling 1. Mix first three ingredients and press into a 9x13 pan.

2. Mix cream cheese and powdered sugar, then add beaten eggs; pour over crust.

3. Bake at 350ºF for 30 to 35 minutes, or until golden brown.

4. Top with pie filing.

5. (Option): Use chocolate cake mix instead of yellow, and sprinkle top with chocolate chips as soon as it comes out of the oven.

42 -

Cakes/Breads < Desserts

Wyatt

Suckut Family Cookbook

Basic Sweet Dough Elsa Suckut

*

4 1/2 cups flour 1/2 cup warm water 3/4 cup warm milk 1/4 cup sugar 1 tsp. salt 1/3 cup butter 2 eggs 2 pkgs. dry yeast

Simple Whole Wheat Bread Emily O’Rourke

3 cups warm water 2 (.25 oz.) pkgs. active dry yeast 1/3 cup honey 5 cups white bread flour 3 tbsp. butter, melted 1/3 cup honey 1 tbsp. salt 3 ½ cups whole wheat flour 2 tbsp. butter, melted

1. Soak yeast in warm water for 5 minutes.

2. In a large bowl, mix yeast, butter, sugar, milk, eggs and salt.

3. Mix in 1 cup of flour to yeast mixture until smooth.

4. Add remaining flour; mix until dough leaves the sides of the bowl.

5. Knead dough on a floured surface until no longer sticky (5 to 10 minutes).

6. Place dough in a greased bowl and cover with wax paper.

7. Let dough rise in a warm place for 1 or 1 1/2 hours until doubled.

8. Divide, modify, and shape the dough for coffee cakes or cinnamon rolls. (Bake at 375ºF for 20-25 minutes for coffee cakes, or 12-15 minutes for cinnamon rolls.)

1. In a large bowl, mix warm water, yeast and 1/3 cup honey, then mix in white bread flour.

2. Let set for 30 minutes, or until big and bubbly.

3. Mix in 3 tbsp. melted butter, 1/3 cup honey and salt.

4. Stir in whole wheat flour.

5. Flour a flat surface and knead until not too sticky, pulling away from the counter but sticky to the touch. (This may take an additional 2 to 4 cups of whole wheat flour.)

6. Place in a greased bowl, turning once to coat surface of dough. Cover with a dishtowel and let rise in a warm place until doubled.

7. Punch down and divide into 3 loaves. Place in greased 9x5-in. loaf pans and allow to rise until dough has topped the pans by one inch.

8. Bake at 350° for 25-30 minutes; do not overbake.

9. Lightly brush tops with melted butter to prevent crust from getting hard. Cool completely.

Cakes/Breads < Desserts

- 43

December 2012

Foccacia Bread Matthew Ziegler

2 ¾ cups all-purpose flour 1 tsp. salt 1 tsp. white sugar 1 tbsp. active dry yeast 1 tsp. garlic powder 1 tsp. dried oregano 1 tsp. dried thyme ½ tsp. dried basil 1 pinch ground black pepper 1 tbsp. vegetable oil 1 cup water 2 tbsp. olive oil 1 tbsp. grated parmesan cheese 1 cup mozzarella cheese

1. In a large bowl, mix flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper.

2. Stir in vegetable oil and water.

3. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic.

4. Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil.

5. Cover with a damp cloth and let rise in a warm place for 20 minutes.

6. Punch dough down and place on greased baking sheet. Pat into a ½-in. thick rectangle.

7. Brush top with olive oil and sprinkle with parmesan and mozzarella.

8. Bake at 450ºF for 15 minutes, or until golden brown. Serve warm.

Apple Bread Sally Suckut

1. Combine flour, cinnamon, baking soda, baking powder and salt; set aside.

2. In large mixing bowl, mix oil, sugar, eggs, vanilla and apples. Stir into flour mixture.

3. Mix in walnuts.

4. Divide mixture between two greased 8x4in. bread pans.

5. Bake at 350° for 40-45 minutes, or until bread is done.

6. Cool for 10 minutes on wire rack before removing from pan.

44 -

Cakes/Breads < Desserts

3 cups all-purpose flour 2 tsp cinnamon 1 tsp baking soda ½ tsp baking powder ½ tsp salt ½ cup vegetable oil 2 cups sugar 2 eggs, beaten ½ tsp vanilla extract 2 cups apples, peeled, cored and coarsely chopped 1 cup broken walnuts

Suckut Family Cookbook

Banana Nut Bread Elsa Suckut

3/4 cup sugar 1/2 cup shortening 2 eggs 2 cups flour 1 tsp. baking soda 1/2 tsp. salt 3 mashed bananas 1 tbsp. lemon juice 1 cup chopped walnuts 1. Cream sugar, shortening, eggs and bananas with the lemon juice.

2. Measure the flour, baking soda and salt, then add to banana mixture.

3. Add walnuts.

4. Spread mixture into well-greased 9x5x3 loaf pans or regular cupcake pans.

5. Bake in a 350ºF oven for one hour.

Banana Cake

*

1. Mix bananas with lemon juice.

2. In another bowl, mix flour, baking soda and Rhonda Suckut salt.

3. In another bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.

3/4 cup butter 4. Beat in eggs one at a time, then stir in 2 tsp.

2 1/8 cups sugar vanilla.

3 eggs 5. Beat in flour mix alternating with buttermilk.

2 tsp. vanilla extract 6. Stir in banana mix.

3 cups all-purpose flour 7. Pour batter into a greased and floured pan, 1/2 tsp. baking soda then bake at 375ºF for 50 minutes, or until 1/4 tsp. salt an inserted toothpick comes out clean.

1 1/2 cups buttermilk 8. Remove from the oven and place directly in 2 tsp. lemon juice the freezer for 45 minutes.

1 1/2 cups mashed bananas 9. For the frosting, cream 1/2 cup butter and 1/2 cup softened butter cream cheese until smooth.

1 (8 oz.) package soft cream cheese 10. Beat in 1 tsp. vanilla.

1 tsp. vanilla extract 11. Add confectioner’s sugar; beat on low 3 1/2 cups confectioner’s sugar until combined, then beat on high until smooth; spread on cake.

Cakes/Breads < Desserts

- 45

December 2012

Rhubarb Cake

Zucchini Bread

Doris Suckut

Lilli Brown

1/2 cup shortening 2 cups flour 2 1/2 tsp. baking powder 1/4 tsp. salt 1/4 cup brown sugar 1 egg, slightly beaten 3/4 cup milk 6 cups rhubarb, finely diced 1 (3 oz.) pkg. strawberry Jello 6 tbsp. butter 1 1/2 cup sugar 1/2 cup flour

3 eggs 1 cup vegetable oil 2 cups sugar 3 cups flour 1 tsp. salt 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. cinnamon 1/2 tsp. nutmeg 2 tsp. vanilla extract 2 cups zucchini, grated

1. Cut in shortening, 2 cups flour, baking powder, salt and sugar.

2. Add egg and milk.

3. Mix and spread into bottom of a greased 9x13 pan - leave an edge on the sides.

4. Top with rhubarb and sprinkle dry Jello mix on top.

5. For the topping, mix the last three ingredients in list until crumbly, then top cake.

6. Bake at 350ยบF for about 50 minutes.

*

Rhubarb Bread Mona Ziegler

1. Mix 1 1/2 cups brown sugar, vegetable oil, egg, buttermilk, salt, baking soda, vanilla, flour, rhubarb and nuts.

2. Pour into two greased loaf pans.

3. Sprinkle sugar, brown sugar and butter over the batter.

4. Bake at 350ยบF for approximately one hour.

46 -

Cakes/Breads < Desserts

1. Mix eggs, oil and sugar.

2. Add flour, salt, baking soda, baking powder, cinnamon and nutmeg.

3. Add vanilla extract and grated zucchini.

4. Spread mixture into a greased loaf pan.

5. Bake for one hour at 350ยบF.

1 1/2 cups brown sugar 2/3 cup vegetable oil 1 egg 1 cup buttermilk 1 tsp. salt 1 tsp. baking soda 1 tsp. vanilla extract 2 1/2 cups flour 1 1/2 cups fresh rhubarb 1/2 cup chopped nuts 1/4 cup sugar 1/4 cup brown sugar 1 tbsp. butter

Suckut Family Cookbook

Pineapple Cake Joni Canter

1. Mix flour, sugar, baking soda, eggs and pineapple.

2. Pour into an ungreased 9x13 pan.

3. Bake at 350ºF for 40 minutes or until golden brown.

4. Mix powdered sugar, cream cheese, butter and vanilla extract.

5. Pour over warm cake.

6. Refrigerate before serving.

Berry Dump Cake Joni Canter

2 (12 oz.) pkgs. berries - any kind 1 box white cake mix 1 can Diet 7-Up or Sierra Mist 1. Preheat oven to 350ºF. 2. Put frozen fruit in the bottom of a greased glass baking dish.

3. Dump cake mix over the top and level out.

4. Pour 7-Up over the top - do not mix.

(Mixture will be bubbly.)

5. Bake for 45 to 50 minutes.

6. Serve warm with ice cream.

2 cups flour 2 cups sugar 2 tsp. baking soda 2 eggs 1 (20 oz.) can crushed pineapple 2 cups powdered sugar 1 (8 oz.) pkg. cream cheese 1 stick butter 1 tsp. vanilla extract

Granny OíRourkeís Strawberry Shortcake Emily O’Rourke

½ cup butter 1 cup sugar 2 eggs ½ cup milk 1 2/3 cup flour ¾ tsp. vanilla 3 tsp. baking powder 1. Cream butter and slowly beat in sugar.

2. Add one egg at a time and beat briskly.

3. Add (sifted) dry ingredients alternately with milk.

4. Add vanilla.

5. Blend well.

6. Pour into a buttered 8-in. tin and bake at 350° for 40 minutes.

7. Put berries on top and in between.

8. Serve with whipped cream.

Cakes/Breads < Desserts

- 47

December 2012

1. Preheat oven to 350ºF. 2. Beat cake mix, butter and one egg in a large bowl until crumbly.

3. Press lightly into an ungreased 9x13 pan.

4. Beat cream cheese, 2 eggs, 3/4 cup sugar and 2 tsp. vanilla extract until smooth and fluffy, then spread over the cake mixture.

5. Bake until set, about 20 to 25 minutes.

6. Let the cheesecake cool.

7. Mix sour cream, 1/4 cup sugar and 1 tbsp. vanilla extract until smooth, then spread over cooled cheesecake.

8. Spread pie filling over sour cream mixture.

9. Cover and refrigerate for at least 8 hours.

Cherry Cheesecake Arlen Ziegler

1 pkg. super moist yellow cake mix 1/3 cup butter 1 egg 2 (8 oz.) pkgs. cream cheese 2 eggs 2 tsp. vanilla extract 3/4 cup sugar 2 cups sour cream 1/4 cup sugar 1 tbsp. vanilla extract 1 (21 oz.) can cherry pie filling

-DESSERTS-

PIE/PUDDING Apple Cream Cheese Pie Joni Canter

1. Mix first three ingredients; pat in pie tin.

2. Beat cream cheese and add sugar, egg, sour cream and vanilla.

3. Pour into the bottom of the crust.

4. Bake for 12 minutes at 350ºF and cool.

5. Cook apples in small pot with a touch of water, sugar, spices and cornstarch.

6. Mix brown sugar, flour, oats, spice and butter for topping.

7. Add cooked apple mixture to partially baked cream cheese mixture.

8. Sprinkle crumb topping on top of apples.

9. Bake 45 to 50 minutes; cover with foil the last 5 minutes.

48 -

Pie/Pudding < Desserts

8 grahams, crumbed 2 tbsp. brown sugar 2 tbsp. melted butter 8 oz. cream cheese ¼ cup sugar 1 egg ½ cup sour cream 1 dash vanilla extract 3 cups apples, chopped 1/3 cup sugar apple pie spice, nutmeg, cinnamon 3 tbsp. cornstarch 3/4 cup brown sugar 1/2 cup flour 1/2 cup oats apple pie spice 1/3 cup butter

Suckut Family Cookbook

Mini Cheesecakes

Cherry Cheese Pie

Diane Hane

Carol Suckut

2 (8 oz.) pkgs. cream cheese, softened 3/4 cup sugar 2 eggs 1 tbsp. lemon juice 1 tsp. vanilla extract pie filling of any kind (optional) vanilla wafers

1 (9 in.) baked pastry shell 1 (8 oz.) pkg. softened cream cheese 1 (14 oz.) can sweetened condensed milk 1/3 cup lemon juice 1 tsp. vanilla extract 1 (21 oz.) can cherry pie filling

1. In a large mixing bowl, beat cream cheese until fluffy.

2. Gradually beat in sweetened condensed milk until smooth.

3. Stir in lemon juice and vanilla extract.

4. Pour into prepared pastry shell.

5. Chill for about 3 hours or until set.

6. Top with pie filling before serving.

1. In a large mixing bowl, beat cream cheese until fluffy.

2. Gradually beat in sweetened condensed milk until smooth.

3. Stir in lemon juice and vanilla extract.

4. Pour into prepared pastry shell.

5. Chill for about 3 hours or until set.

6. Top with cherry pie filling before serving.

Chocolate Lover’s Cheesepie Joni Canter

1. Beat cream cheese and sugar.

2. Add eggs and vanilla; beat well.

3. Stir in 1 2/3 cups mini chocolate chips.

4. Pour into crust.

5. Bake for 10 minutes at 450ºF. 6. Without opening the oven, reduce temperature to 250ºF; continue baking for 30 minutes or until set.

7. Remove from oven to wire rack. Cover and refrigerate until thoroughly chilled.

8. Place remaining 1/3 cup chips and whipping cream in a small bowl.

9. Melt chips and mix well.

10. Cool slightly, then spread over top.

11. Refrigerate for 15 minutes to set.

24 oz. cream cheese ¾ cup sugar 3 eggs 1 tsp. vanilla extract 12 oz. mini chocolate chips 1 large graham cracker crust (9 oz.)

2 tbsp. whipping cream

*

Herbert and Elsa, 40th anniversary

Pie/Pudding < Desserts

- 49

December 2012

Banana Cream Pie Mona Ziegler

¾ cup sugar 1/3 cup flour ¼ tsp. salt 2 cups milk 3 egg yolks, lightly beaten 2 tbsp. butter 1 tsp. vanilla extract 3 bananas, medium and firm 1 (9 in.) pastry shell, baked whipped cream slivered almonds (optional)

½ cup sugar 1 cup millk 1 large tbsp. cornstarch 1 tsp. butter 1 egg 1 tsp vanilla extract

1. Combine sugar, flour and salt in a sauce pan.

2. Stir in milk; mix well.

3. Boil for 2 minutes until mixture thickens, then remove from heat.

4. Stir egg yolks in little by little, then cook for two minutes, stirring constantly; remove from heat.

5. Add butter and vanilla, then cool slightly.

6. Slice bananas into the pastry shell and pour the filling over.

7. Let cool.

8. Garnish with whipped cream and slivered almonds before serving.

9. Refrigerate leftovers.

Vanilla Pudding Emily O’Rourke

1. Mix all.

2. Cook until thick.

Caramelly Pumpkin Pie Sally Suckut

1. Mix all ingredients (except for the last one).

2. Pour into unbaked pie shell.

3. Bake at 400º for 15 minutes, then turn oven down to 350º for another 45 minutes, or until a knife comes out clean.

50 -

Pie/Pudding < Desserts

2 eggs, slightly beaten 3/4 cup brown sugar 1 pinch salt 1 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. cloves (can use 2 tsp. pumpkin pie spice instead of cinnamon, ginger and cloves) 1 tsp. nutmeg 2 cups pumpkin 1 (13 oz.) can evaporated milk 1 unbaked (9” or 10”) pie shell

Suckut Family Cookbook

Key Lime Pie Linda Tinega

1 (8 in.) graham cracker crust 1 can sweetened condensed milk 1/2 cup lime juice 3 egg yolks 1 cup Cool Whip 1. Bake pie crust for 7 minutes at 350ºF. 2. Mix milk, juice and yolks until well-blended.

3. Fold in Cool Whip and pour into the hot crust.

4. Bake for 6 more minutes at 350ºF. 5. Cool and spread with more Cool Whip.

6. Sprinkle lime rinds on top.

*

Tapioca Pudding Elsa Suckut

2 boxes cook and serve tapioca 3 tbsp. minute tapioca 3 cups whole milk (do not use 2% or skim)

1. Mix all ingredients.

2. Cook over medium heat, stirring constantly until it comes to full boil.

3. Pour in glass dish and refrigerate until thick.

Gustav and Emma Suckut

Peach Kuchen Arlen Ziegler

2 cups flour 1/2 tsp. salt 1/2 cup butter 2 egg yolks, beaten 1 large can sliced peaches 1/4 tsp. baking powder 1 cup sugar 1 tsp. cinnamon 1 cup sour cream 1. Preheat oven to 400ºF. 2. Sift flour, baking powder, salt and 2 tbsp. sugar in a bowl.

3. Cut in butter until the mixture looks like a coarse cornmeal.

4. Pat mixture over the bottom and up the sides of an 8x10 pan; press firmly until it holds.

5. Drain peaches and arrange over the bottom of the pastry; sprinkle with remaining sugar and cinnamon.

6. Bake for 15 minutes.

7. Pour a mixture of the egg yolks and sour cream on top.

8. Bake for 30 additional minutes until dessert is firm and light brown.

Pie/Pudding < Desserts

- 51

December 2012

Homemade Turtles Samara Suckut

1 bag Kraft caramels ¼ cup evaporated milk 2 cups chopped pecans 1 bag small Hershey bars ¼ to ½ stick paraffin wax 1. Melt caramels and stir in evaporated milk.

2. Add pecans and stir well.

3. Drop by teaspoonful onto well greased cookie sheet.

4. Put in cold spot to set.

5. Melt Hershey bars and wax.

6. Dip cold caramels in chocolate and set on wax paper.

7. Store after chocolate is set up.

Aaron, Kolten, Wyatt

-DESSERTS-

CANDY Martha Washington Candies Megan Suckut

*

1 cup butter 4 cups powdered sugar 1 (14 oz.) can sweetened condensed milk 2 cups shredded coconut 2 cups chopped pecans 2 tsp. vanilla extract 2 bags semi-sweet chocolate chips

52 -

Candy < Desserts

1. Line two cookie sheets with wax paper; set aside.

2. Mix butter, sugar and milk.

3. Add coconut, pecans and vanilla.

4. Chill until firm enough to handle.

5. Form into small balls on cookie sheets, then freeze.

6. Melt chocolate chips in a double boiler, then dip frozen balls into melted chocolate.

7. Let cool on wax paper.

Suckut Family Cookbook

Cake Balls Megan Suckut

1 prepared cake (white, yellow, chocolate, German chocolate, etc.) frosting (chocolate, vanilla, coconut, etc.) chips (milk chocolate, semi-sweet, white, mint, butterscotch, etc.)

1. Make sure the cake is completely cooled, then destroy it with your hands, turning it into fine crumbs.

2. Knead in frosting - add too little and it will be too dry, but add too much and it wonâ&#x20AC;&#x2122;t cooperate. To be on the safe side, keep it on the dry side.

3. Roll into 1-in. balls and set on a cookie sheet lined with wax paper.

4. Freeze.

5. Melt chips in a double boiler and dip each ball into melted chips.

6. Let cool on wax paper.

Peanut Butter Bon Bons

Fanny Farmer Candy

Doris Suckut

Lorri Eveland

1 cup soft butter 2 cups peanut butter 1 lb. powdered sugar 3 cups Rice Krispies 1 (8 oz.) Hershey bar 3/4 cup chocolate chips 2 oz. paraffin

3 cups powdered sugar 1/2 cup butter 4 tbsp. cream 2 squares semi-sweet chocolate 3/4 cup chocolate chips 2 tbsp. butter 1 to 2 in. square paraffin

1. Cream butter and add peanut butter.

2. Gradually stir in powdered sugar and Rice Krispies.

3. Melt Hershey bar, chocolate chips and paraffin in the microwave.

4. Roll Rice Krispies mixture into one-inch balls and dip into the chocolate mixture while it is still warm.

1. Mix powdered sugar, 1/2 cup butter and cream.

2. Add chopped nuts, coconut, flavoring or anything desired.

3. Roll into balls and refrigerate.

4. Melt semi-sweet chocolate, chocolate chips, butter and paraffin in a double boiler.

5. Dip candy in and cool on wax paper.

Candy < Desserts

- 53

December 2012

Blueberry Scones Rhonda Suckut

2 1/4 cup flour 2 tsp. baking powder 1/4 cup sugar 1/4 tsp. salt 1/2 cup butter 1 tsp. vanilla extract 1 egg 2/3 cup heavy whipping cream 1 cup blueberries

1. Mix all ingredients except blueberries.

2. Gently fold in blueberries.

3. Drop by medium scoops onto a greased cookie sheet.

4. Bake at 425ยบF for 12 to 20 minutes.

5. Serve warm.

-DESSERTS-

PASTRIES 1. Mix flour and salt together; set aside.

2. Bring water and butter to a boil in a saucepan over medium heat.

3. Add flour mixture.

4. Beat constantly until mixture leaves the sides of the pan and forms a ball. Cool slightly.

5. Add eggs one at a time; beat until smooth.

6. Drop heaping tablespoonfuls onto an ungreased baking sheet.

7. Bake at 400ยบF for 40 to 45 minutes.

8. Cool and remove the tops; fill with sweetened whipped cream.

54 -

Pastries < Desserts

Cream Puffs Elsa Suckut

1 cup flour 1/4 tsp. salt 1/2 cup butter 1 cup water 4 eggs sweetened whipped cream

Suckut Family Cookbook

White CHocolate Raspberry Scones Rhonda Suckut

2 1/4 cups flour 1/2 cup sugar 2 tsp. baking powder 1/2 tsp. salt 1/4 cup butter 1 cup cream 1 cup raspberries 1/2 cup white chocolate chips

1. Combine flour, sugar, baking powder and salt.

2. Cut butter into mixture until it looks dry.

3. Set aside 2 tsp. of the cream, then add the remaining cream, white chocolate chips and raspberries - mix lightly with a fork until it forms a stiff dough.

4. Knead on a floured board five to six times, then roll into a 7-inch circle and cut into pieces.

5. Place pieces one inch apart on a greased baking sheet.

6. Pierce tops and brush them with the remaining cream.

7. Bake in 425ยบF oven for 15-18 minutes.

8. Top with a powdered sugar glaze (optional).

* (clockwise from top) Elsa, Herbert, Paul, Marie, David, Mona, Lorri

Popovers Elsa Suckut

1 cup flour 1/4 tsp. salt 2 eggs 1 cup warm milk 1 tsp. melted butter grape or strawberry jam

1. Measure flour into a bowl, then add eggs, milk and butter.

2. Beat with an electric hand mixer until smooth.

3. Put mixture into greased muffin pans - fill each pan a half to a third of the way full.

4. Bake in at 425ยบF for 20 minutes, then reduce heat to 350ยบF and bake for an additional 20 minutes.

5. Cool before you fill with jam.

Pastries < Desserts

- 55

December 2012

Cinnamon Rolls Emily O’Rourke

8 tbsp. unsalted butter, melted ¾ cup packed light brown sugar 5 tbsp. sugar 2 ½ tsp. cinnamon 2 2/3 cups all-purpose flour 1 ½ tsp. baking powder ¾ tsp. baking soda ¾ tsp. salt 1 cup buttermilk 1 large egg ¼ cup cream cheese, softened 1 tbsp. buttermilk 1 ¼ cups confectioners’ sugar

56 -

Pastries < Desserts

1. Heat oven to 425°F with rack in upper third.

2. Coat a 9-inch square pan with cooking spray; set aside.

3. Combine brown sugar, 2 tbsp. sugar and cinnamon with 2 tbsp. butter; set aside.

4. In a large bowl, whisk together flour, 3 tbsp. sugar, baking powder, baking soda and salt.

5. In another bowl, whisk together buttermilk, egg and 3 tbsp. butter.

6. Stir together liquid and dry ingredients; dough will look rough.

7. Knead on a floured surface until just smooth, about 5 turns.

8. Pat or roll dough into a 9x13 rectangle.

9. Brush with 2 tbsp. butter.

10. Spread dough with brown sugar filling, leaving ½ inch border.

11. Use a spatula to lift dough from surface and roll, starting at a long side, to form a tight log.

12. Pinch seam to seal log and slice evenly into 9 pieces.

13. Place in prepared pan swirl-side up and press rolls down slightly.

14. Brush tops with 1 tbsp. butter.

15. Bake until edges are just golden brown and rolls are cooked through, 22 to 25 minutes.

16. Loosen rolls from pan and invert onto a plate; reinvert to right side up onto a rack.

17. Cool 5 minutes before icing.

18. For icing, beat together cream cheese and buttermilk until smooth. Beat in confectioners’ sugar to form icing and spread over rolls; serve warm.

other

December 2012

Fluffy Pancakes ¾ cup milk 2 tbps. vinegar 1 cup flour 2 tbsp. sugar 1 tsp. baking powder ½ tsp. baking soda a few shakes of the salt shaker 1 egg 2 tsp. butter, melted cooking spray

Joni Canter

1. Add vinegar to milk and let stand 5 minutes.

2. Mix all dry ingredients.

3. Add wet ingredients.

4. Spray cooking surface, then add batter by ¼ cup and cook until golden.

5. Optional: add bananas, strawberries, blueberries or chocolate chips to jazz them up.

-OTHER-

BREAKFAST

Cheese Hashbrowns

Doris Suckut

Emily O’Rourke

1 lb. hashbrowns 1/8 cup butter 1/8 cup chopped onions 1/8 tsp. salt 1/4 lb. sharp cheddar cheese 1 can Carnation milk 1 can cream of chicken soup 1/2 cup butter cornflake crumbs 1. Mix first 7 ingredients.

2. Put mixture into a 9x13 pan.

3. Mix last two ingredients, then pour on top.

4. Bake at 350ºF for 40 to 45 minutes.

58 -

*

Hashbrown Hotdish

Breakfast < Other

2 lbs. hashbrowns 3/4 stick butter, melted 1/2 cup chopped onion 1 (8 oz.) pkg. shredded cheddar cheese 2 cans cream of chicken soup 1 cup sour cream 1/2 tsp. salt 1/2 tsp. garlic powder 1. Mix everything together.

2. Pour into greased roaster.

3. Bake covered at 350ºF for 1 hour and 50 minutes.

Suckut Family Cookbook

Stuffed French toast Mona Ziegler

1 1/2 lbs. cinnamon bread, cubed 12 eggs 2 cups milk 1 tbsp. sugar 8 oz. cream cheese, cubed 1/2 cup real maple syrup 1 lb. fresh strawberries, raspberries or blueberries

1. Spray a 9x13 baking dish with cooking spray.

2. Place half of bread crumbs on the bottom.

3. Evenly place cream cheese cubes over top of bread, then place remaining bread on top.

4. Beat together eggs, syrup and milk.

5. Pour egg mixture over the bread.

6. Cover with aluminum foil and chill overnight.

7. Bake for 30 minutes at 350ºF with aluminum foil on, then remove foil and bake an additional 30 minutes.

8. Combine berries with sugar; reserve a few for garnish.

9. Purée berries and pour on individual plates, then top with portions of French toast.

10. Garnish with reserved berries.

11. If desired, add some whole berries on top of French toast before baking.

Creme Brulee French Toast Linda Tinega

caramel sauce 1/2 lb. butter 2 cups brown sugar 4 tsp. corn syrup 1 loaf French bread 4 eggs 1 1/2 cups half and half 1 tsp. vanilla extract 1/4 tsp. salt

1. In a small saucepan, melt butter with brown sugar and corn syrup over low heat; stir until melted and smooth.

2. Pour caramel sauce into a 9x13 baking dish.

3. Slice French bread into 1 1/2-in. thick slices, and arrange it in the baking dish on top of the caramel sauce.

4. Whisk together eggs, half and half, vanilla extract and salt.

5. Pour egg mix slowly over the bread to ensure that every piece gets covered.

6. Cover with plastic wrap and refrigerate overnight.

7. The next morning, remove plastic wrap and bake bread for 50 minutes at 350ºF. 8. Allow pan to cool for 10 minutes, then turn it over onto a baking sheet so that the caramel side is on top.

Breakfast < Other

- 59

December 2012

-OTHER-

BEVERAGES Strawberry Smoothie

Hot Cocoa

Megan Suckut

Megan Suckut

1 cup strawberries, either fresh or frozen 1/2 cup orange juice 1 (8 oz.) container vanilla yogurt 2 cups ice 1 banana

2 tbsp. sugar 2 1/2 tsp. unsweetened cocoa 1 dash salt 1 cup milk 1/4 tsp. vanilla extract

1. Blend all ingredients together until smooth.

60 -

Beverages < Other

1. In a large mug, heat milk in microwave for 1 minute and 30 seconds.

2. Stir in the sugar, cocoa, and salt.

3. Add vanilla extract.

Suckut Family Cookbook 4 quarts prepared popcorn 1 cup brown sugar 1/2 cup butter 1/4 cup white corn syrup 1/2 tsp. salt 1/2 tsp. baking soda

Caramel Corn Rhonda Suckut

*

1. Mix brown sugar, butter, corn syrup and salt.

2. Microwave 2 minutes on high and stir.

3. Microwave 2 more minutes and add baking soda; mix well.

4. Dump popcorn into a paper bag and pour brown sugar mixture over it.

5. Heat in microwave for 45 seconds and shake well.

6. Repeat microwaving and shaking two more times.

7. Pour onto a cookie sheet to cool.

-Other-

Puppy Chow Brett Suckut

1 bag semi-sweet chocolate chips 1/2 cup peanut butter 1/4 cup butter 1 tsp. vanilla extract 9 cups Chex cereal 1 1/2 cups powdered sugar

SNACKS Popcorn Balls Dakoda Hane

8 cups popped popcorn 3/4 cup sugar 3/4 cup brown sugar 1/2 cup corn syrup 1/2 cup water 1 tsp. vinegar 1/4 tsp. salt 3/4 cup butter

1. Microwave chocolate chips, peanut butter and butter until mixture can be stirred smooth. Stir in vanilla.

2. Stir chocolate mixture into cereal in a large bowl until evenly coated.

3. Pour into two-gallon plastic food storage bags.

1. In a large pot, mix sugar, brown sugar, corn 4. Add powdered sugar, and shake syrup, water, vinegar, salt and butter. sealed bags until well-coated.

2. Bring mixture to a boil then remove from heat.

5. Store in airtight container.

3. Mix in popcorn.

4. Form into popcorn balls.

Snacks < Other

- 61

December 2012

Homemade shake ‘n’ bake

Game Marinade

Emily O’Rourke

Linda Tinega

2 cups fine bread crumbs or Saltine crumbs 1/2 cup grated parmesan cheese 1/4 cup dry parsley flakes 1 tsp. garlic powder white or black pepper

1 bottle burgundy 1/4 cup olive oil 1 thin onion 2 thin carrots 1 celery stalk, chopped finely 12 juniper berries 3 cloves garlic, crushed

1. Mix everything.

2. To use, dip chicken into melted butter, then into mixture.

3. Pour leftover butter on chicken, then bake at 350ºF for one hour.

1. Mix all ingredients.

2. Use within one to three days.

-OTHER-

COATINGS German Hot Potato Salad Dressing Elsa Suckut

4 strips bacon, fried and cut apart 1 cup milk 2 tbsp. flour 2 tbsp. sugar 1 tsp. salt 1 egg, beaten 1/4 cup vinegar 1. Combine all ingredients in a skillet.

2. Cook over medium heat until mixture thickens - stir constantly.

3. Use pepper to taste. Serve hot over potatoes, onions or hard-boiled eggs.

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Coatings < Other

Suckut Family Cookbook

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David, Mona, Mary, Paul, Lorri

Spinach and Sour Cream Sauce Linda Tinega

3 pkgs. frozen chopped spinach boiling water, salted 1 cup thick, cultured cream 1 (1 1/2 oz.) pkg. dehydrated onion soup mix 1/2 tsp. salt 1. Cook spinach in salted, boiling water until tender; drain thoroughly.

2. In a blender, blend sour cream, soup mix and salt; blend until smooth.

3. Mix cooked spinach and sour cream mixture; put into a greased casserole dish.

4. Bake at 325ยบF for 20 minutes, or until hot throughout.

Greek Cucumber Sauce (tzatziki) Rhonda Suckut

2 (5 oz.) containers plain Greek yogurt 1/2 cup sour cream 1/2 tsp. onion powder 1/2 tsp. dill weed 1 tsp. garlic powder 1/2 to 1 tsp. seasoned salt 1 dash lemon juice 1 cucumber, peeled and sliced thinly 1. Mix all ingredients thoroughly.

2. Refrigerate at least 6 to 8 hours, then use on salad or with gyros.

Coatings < Other

- 63

December 2012

Modeling Dough

Kool Aid PlayDough

Auston and Bronson Hane

Lorri Eveland

1 cup flour 1 cup water 1 tbsp. vegetable oil 1/2 cup salt 1 tsp. cream of tartar food coloring

1 1/4 cup flour 1/4 cup salt 1 1/2 tbsp. vegetable oil 1 small pkg. Kool Aid 1 cup boiling water

1. Mix ingredients in a pan.

2. Cook over medium heat until mixture pulls away from the sides of the pan and becomes doughy.

3. Knead until cool.

1. Mix all ingredients and knead.

2. When cooled, store playdough in a ZipLoc bag in the refrigerator.

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NON-EDIBLES Homemade Wet Wipes Emily Oâ&#x20AC;&#x2122;Rourke

1 Bounty Big Roll of white paper towels 2 cups water 2 tbsp. baby wash 1 tbsp. baby oil No. 9 (10 cup or 2.4 L) Rubbermaid container 1. Take wrapper off Bounty Big Roll and cut in half.

2. Pull tube out of the center.

3. Pour water, baby wash and baby oil into container and stir well.

4. Set paper roll in water.

5. Put cover on container and allow to sit overnight so the paper towel will completely absorb the liquid.

6. To dispense, take lid off each time you use and pull wipes from center of roll.

64 -

Non-Edibles < Other

index Brown, Lilli

Apple Crisp

Cheese Garlic Biscuits

Zucchini Bread Canter, Jeremy

Burritos Canter, Joni

Apple Cream Cheese Pie

Barbecue Chicken Quesadillas

Berry Dump Cake

Buffalo Chicken Dip

Chocolate Eclair Cake

Chocolate Lover’s Cheesepie

Crunchier Taco

Fluffy Pancakes

Pineapple Cake

Pink Fluff

Straw-Nana Whip Eveland, Lorri

Cheese Soup

Fanny Farmer Candy

Frozen Corn

Glorified Rice

Ice Cream Pail Dill Pickles

Kool Aid Playdough Hane, Auston and Bronson

Modeling Dough Hane, Diane

Artichoke Spinach Dip

Beer Cheese Soup

Cucumber Soup

Mini Cheesecakes

Snow Cap Peas Hane, Dakoda

Popcorn Balls Hickerson, Renee

Homemade Ravioli Logan, Brooke and Kelli

No Bake Oatmeal Cookies Melton, Philana

Navajo Tacos

31 11 46 14 48 22 47 2 42 49 16 58 47 7 7 8 53 12 6 4 64 64 2 8 9 49 11 61 18 28 16

O’Rourke, Emily

Blondies

Cheese Hashbrowns

Chicken Parmesan

Cinnamon Rolls

Corn Stuffed Peppers

Enchiladas

Garlic Lover’s Pasta

Peanut Butter Fingers

Strawberry Shortcake

Homemade Shake ‘N’ Bake

Homemade Wet Wipes

Hot Velveeta Dip

Mexican Rice

Seven Layer Salad

Simple Whole Wheat Bread

Vanilla Pudding Stoeberl Pearson, Mary

Oatmeal Cake Suckut, Brett

Blue Ribbon Salsa

Granola Bars

Puppy Chow Suckut, Carol

Hot Pickles

Cherry Cheese Pie Suckut, David

Chicken and Rice Suckut, Doris

Brownies

Chicken Hotdish

Chocolate Cherry Cake

Hashbrown Hotdish

Oatmeal Caramel Bars

Peanut Butter Bon Bons

Pumpkin Bars

Pumpkin Cookies

Revel Bars

Rhubarb Cake

Rice Krispie Bars

Taco Casserole

35 58 20 56 26 15 26 36 47 62 64 2 12 5 43 50 40 3 39 61 4 49 20 34 21 41 58 37 53 33 29 38 46 35 15

Suckut, Elsa

Banana Nut Bread

Basic Sweet Dough

Chicken Pot Pie

Christmas Cookies

Cream Puffs

Danish Coffee Cake

Garlic Potatoes

German Hot Potato Dressing

German Pound Cake

Popovers

Stuffed Peppers

Tapioca Pudding

Vegetable Soup Suckut, Megan

Cake Balls

Cheese Curds

Chicken Chow Mein

Hot Cocoa

Mackinac Island Fudge

Martha Washington Candies

S’mores Bars

Strawberry Smoothie Suckut, Paul

Beef Stew

Pork Stir Fry

Shrimp Dip

Snickerdoodles

Tater Tot Hotdish Suckut, Rhonda

Apple Pie Bars

Apple Turnovers

Bacon Weenies

Banana Cake

Blueberry Scones

Brownies

Caramel Corn

Chicken Wild Rice Soup

Greek Cucumber Sauce

Guacamole

M&M Bars

Toffee Chocolate Chip Cookies

White Chocolate Rasp. Scones Suckut, Sally

Apple Bread

Caramelly Pumpkin Pie

45 43 22 30 54 40 26 62 41 55 19 51 9 53 11 22 60 37 52 38 60 8 24 25 28 17 31 ii 24 45 54 34 61 10 63 3 35 29 55 44 50

Cookie Fruit Salad

Cream Cheese Dessert

Lasagna

Pate

Peanut Butter Cup Bars

Pistachio Salad Suckut, Samara

Giant Ginger Cookies

Homemade Turtles

No Bake Oatmeal Cookies Suckut, Scott

Fruit Pizza

Sloppy Joes Tinega, Linda

Baked Wild Rice

Caesar Salad

Chicken Divan

Creme Brulee French Toast

Fischer’s Cookies

Game Marinade

Key Lime Pie

Nutty Chocolate Caramel Bars

Spinach and Sour Cream Sauce

Zucchini Crisp Ziegler, Arlen

Cherry Cheesecake

Crabmeat Stuffed Tilapia

Peach Kuchen

Potato Leek Soup

Spicy Beef Enchiladas Ziegler, Matthew

Foccacia Bread Ziegler, Mona

Banana Cream Pie

Chicken Cordon Bleu

Frosted Banana Bars

Porcupine Meatballs

Pumpkin Bars

Rhubarb Bread

Scalloped Potatoes & Ham

Stuffed French Toast

Stuffed Green Peppers

6 42 18 3 36 6 30 52 28 39 17 12 5 21 59 29 62 51 36 63 32 48 25 51 9 14 44 50 21 32 17 33 46 23 59 19

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25th anniversary

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