Lemon Meringue Pie

1 pie crust
1 c sugar
1/4 c cornstarch
2 rounded T flour
1/2 c cold water
2 c boiling water
1 t salt
3 eggs
1/3 c lemon juice (2 medium lemons)
1 t grated lemon rind
1 T butter

Blend sugar, cornstarch, flour, salt and cold water in top of double boiler to a smooth paste. Add boiling water, stirring vigorously until smooth and thick. Place over boiling water and cook for 15 minutes, stirring continuously the first 3 or 4 minutes and frequently thereafter. Separate egg whites from yolks. Set whites aside for meringue. Add a little hot mixture to beaten yolks and beat vigorously. Pour egg yolk mixture back into hot mixture stirring vigorously. Remove from heat. Stir in lemon juice, rind and butter. Pour while warm into pastry shell.

MERINGUE

egg whites (from above)
1/4 t salt
1/4 t cream of tartar
1 t lemon juice
6 T sugar

Add salt, cream of tartar, and lemon juice to the egg whites separated earlier. Beat to stiff form then start adding sugar one Tablespoon at a time, beating each addition. Beat to soft shiny points. Pile on pie and brown in oven at 350 for about 15 minutes.

Marilyn Zobrist

Butter Balls

1 c soft butter
1/2 c powdered sugar
Cream together then add:
2 t vanilla
Stir in:
2 c flour
1/2 t salt
Mix in 2 c finely chopped nuts (pecans). Chill dough. Roll into 1 inch balls. Place on ungreased cookie sheet. Bake at 350 until set, but not brown (about 10-12 min). While still warm, roll in powdered sugar. Cool. Roll in powdered sugar again. About 4 dozen.

Marilyn Zobrist

Rice Custard Pudding

1 c cooked rice
3 c milk
3 eggs
1 T butter
1 c raisins
1/2 c sugar
1/4 t salt

Mix eggs and milk. Combine all other ingredients except butter and mix with milk and eggs. Place butter on top and bake at 300 (315) for 45 -60 min.

Dorothy Simons (Marilyn Zobrist's mom)

Pomegranate Jelly

1 box pectin or Sure Jell
3 1/2 c pomegranate juice
5 c sugar

Follow directions for jelly in pectin box. My new box of Sure Jell didn't have the measurements for pomegranate jelly. Luckily I had an old one that did.

Peggy Walker

Barbecue Sauce

1/2 onion chopped and sauteed in butter. 3-4 shakes of tobasco sauce. 1qt (4cups) ketchup,
1 3/4 -2c brown sugar. Juice of 1 lemon (2T Realemon). 2T dry mustard (or 1T wet mustard).
3t liquid smoke. 3T soy sauce.

Mix and simmer 45-60min.

Refridgerates and freezes well.


LuAnn Zobrist

Peanut Brittle

2 c sugar
1 c white karo
1 c water

Boil til it spins a thread. Then add 2 c raw peanuts. Boil til syrup turns a real light gold. Remove from heat and add baking soda. Stir to dissolve. Pour on a large greased cookie sheet. Break when cool. (Do not double)

Marilyn Zobrist

CHEESE BALL

2 8oz. pkgs. cream cheese

1 pkg. corned beef

6 or 7 green onions

1 Tbls. Mayonnaise

1/2 tsp. lemon juice

6-7 shakes garlic salt



Cut up corned beef and mix all ingredients together. Refrigerate. Serve with crackers. Our favorite are wheat thins.



Susan Johnson

Butterscotch Pie

1 1/2c brown sugar
3T butter
3T flour (rounded)
3 egg yolks
1/2t salt (scant)
1/2t vanilla
1 large can canned milk
1/2c water
3 egg whites

Mix brown sugar, butter, flour, egg yolks and salt. Add canned milk and water. Cook in double boiler until thick. Add vanilla. Cool in pan then pour into baked pie shell. Beat egg whites until stiff and add 6T sugar. Top meringue on pie and brown (about 10 min. on 350).

Marilyn Zobrist

PUMPKIN BREAD

Mix together:

1t nutmeg
2c pumpkin
1c corn oil
4 eggs

Then add:

2 1/2c flour
2 1/2c sugar
2t baking soda
1 1/2t salt
1t cinnamon

Grease pans (2 large or 3 medium or 5 small loaves) and fill pans about 3/4 full.
Bake 350 for 50-60min. Done when toothpick comes out clean.

Peggy Walker

GRAPE SALAD

8 oz. cream cheese
8 oz. sour cream
1/2 cup sugar
2 lbs. red grapes (1 package from Sam's Club)
1/2 cup brown sugar
1 cup chopped pecans

Blend softened cream cheese with sour cream and sugar. Rinse grapes and pull off the stems.
Stir cream cheese mixture with grapes. Just before ready to serve, put on a platter and sprinkle brown sugar and pecans on top.

Lori Milford

DILL DIP

1 cup mayonnaise
1 cup sour cream
3 Tbls. parsley
3 Tbls. minced onion
3 tsp. dill weed

Blend above ingredients and refrigerate

Lori Milford

PIE CRUST

1 cup flour
1/4 tsp. salt
1/3 cup shortening
3T. cold water

Combine flour and salt. Add shortening and blend with pie cutter.
Add cold water and blend. Use lots of flour and roll out. Don't roll out dough more that
once or it won't be flakey.

Marilyn Zobrist

TURKEY COOK CHART

Cook at 400 degrees
8 - 10 lb. turkey 2 - 2 1/2 hours
10 - 12 lb. turkey 2 1/2 - 3 hours
14 - 16 lb. turkey 3 - 3 1/4 hours
18 - 24 lb. turkey 3 1/4 - 3 1/2 hours
24 - 30 lb. turkey 3 1/2 - 4 hours
30 lb. and up turkey 5 hours

stuff turkey and cover the body with a thick layer of butter and flour mixture. Completely seal the turkey with foil so that the steam will not come out.

(Lori adds at least an extra 30 minutes to what ever the chart says)

Marilyn Zobrist

HOT SPICED APPLE CIDER

2c sugar
1qt water
2 cinnamon sticks
8 all spice berries
10 cloves
1 piece whole ginger
1qt frozen orange juice (mixed 1 large can)
1c lemon juice
2qt apple cider

Boil water, sugar and spices 5 minutes. Cover and stand 1 hour. Add juices and cider and heat to boiling point, don't boil. Heat when ready to serve.
Serves 25

Marilyn Zobrist

TURKEY STUFFING

1 1/2 cubes butter
3/4 onion
1 c celery
1 c mushrooms

melt butter and sautes ingredients above

16-18 slices of dried bread
2 t salt
1/2 t pepper
1 T poultry seasons
1 1/3 T parsley

Tear bread into big pieces then mix above ingredients and add butter mixture
Add 1 1/2 c hot water

Marilyn Zobrist

Banana Bread

5 large bananas (very ripe)
4 well beaten eggs
1c shortening
2c sugar
4c flour
2t baking soda
1t salt
1c chopped walnuts

Beat bananas until liquid. Add eggs and mix thoroughly. Cream together shortening and sugar then add banana/egg mixture. Beat well. Add flour, soda, and salt. Fold in nuts. Bake in well greased loaf pans at 325 for 60min or until done ( when toothpick comes out dry). Makes 2 large or 3 small loaves.

Marilyn Zobrist

Split Pea Soup

6c water
1 1/2c split peas (1#bag)
2 large onions (chopped)
1/8t pepper
2 stalks celery
1 large potato
1T salt (to taste)
1 large polish sausage (cut into bite size)

Cook everthing together, except sausage, bringing to boil. Turn down and let cook slowly until peas are soft (mushy). Put through colander. Put back on stove and add sausage. Simmer about 1/2 hour before serving. (If I want lots, 1 1/2 times this recipe)

Marilyn Zobrist

BRATZILLIES

4 cubes butter
2 c sugar
8 eggs
6 c flour
pinch salt
2 Lemon rinds
2 T lemon juice

Mix together and refrigerate. Drop small ball of dough on Bratzili iron and cook.

This is Anna Allenbach Zobrist's recipe.

JELLO PRETZEL SALAD

1st layer:

2 cups crushed pretzels, not to fine
3/4 cup melted butter
3 Tbsp. sugar

Mix together, spread in bottom of 9x13 pan, bake at 400 degrees for 8-10 minutes

2nd layer:

8oz cream cheese, softened
1 cup sugar
8oz cool whip

Blend cream cheese and sugar; fold cool whip, spread on cooled crust.

3rd layer:

2- 3oz packages jello, any flavor
2 cups boiling water
2 cups cold water

Make jello in separate pan, when jello is partially set, pour over second layer and refrigerate. You can also add fruit to the jello, if desired. (It is important to make sure the jello is almost set because if not the jello will run into the other layers)

Before serving top with cool whip!

Holly Coache

BAKED ZITI

1 pound ziti
2 onions, chopped
28 oz can crushed tomatoes in puree
1 bay leaf
2 cups ricotta cheese
1/2 cup parmesan cheese, grated
4 Tbsp cooking oil
4 cloves garlic, minced
1/2 tsp salt
1 tsp pepper
3 cups mozzarella cheese, grated
1/2 cup pesto sauce (optional)

Heat oven to 350 degrees. Oil an 9x13 baking dish with 1 Tbsp cooking oil.

In a medium saucepan, heat 3 Tbsp of oil over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic. Add tomatoes, salt and bay leaf. Bring to a simmer and cook until thick, about 10 minutes. Stir in 1/2 tsp pepper. Remove bay leaf.

While tomato concoction is thickening, bring to a boil a large pot of water. Add pasta and cook only 8 minutes. Drain and rinse in cold water.

While pasta is cooking, in a medium bowl, combine the ricotta, 2 cups mozzarella, and half the parmesan, pesto and remaining 1/2 tsp pepper.

Put half the cooked pasta into the oiled baking dish and top with about 1/3 of the tomato sauce. Spread the ricotta mixture on the sauce in an even layer. Cover with the remaining pasta and then sauce. Top with the remaining mozzarella and parmesan cheese. Bake until bubbling, about 30 minutes. Let sit 5-10 minutes before cutting.

Holly Coache