Eunice Achtenberg Recipes

Eunice Achtenberg was kind enough to share some of her recipes this week. Eunice has lived in Treasure County the majority of her life and is married to Virgil Achtenberg who has worked for Manning International for around 35 years. It is because of Eunice that the Hysham Echo has been able to report Hysham’s weather since 1986.
If you would like to share some of your family favorite recipes please send them to:
Hysham Echo
PO Box 129
Forsyth, MT 59327
- or email them to: cklinker@rangeweb.net
Don’t forget that you can always go to: hyshamecho.blogspot.com to copy and print the recipes published in the Hysham Echo.

Pie Crust

1 1/4 c. lard or 1 1/2 c. crisco
3 c. flour
1 t. salt
1 egg
1 T. vinegar
5 T. water
Blend the lard, flour and salt. Beat the egg vinegar and water together and directly after beating add to flour mixture. Chill 15 minutes. Makes four crusts and will keep three weeks in the refrigerator.

Cabbage Rolls

2 t. oil
1 med. sized head of cabbage, chopped
onion, chopped
2 lb. hamburger
3/4 c. cooked potatoes, mashed
1 c. minute rice, raw
salt and pepper
1 egg
1/2 c. water
1/4 c. vinegar
1 T. brown sugar
Parsley flakes (for flavor)
Grease a large roaster with some oil and then layer about 1/2 a head of cabbage in the bottom. Mix the hamburger, potatoes, rice, salt, pepper and egg together and shape into large balls and place on top of the cabbage. Mix the water, vinegar and brown sugar together and pour a little over the meat balls then add the rest of the cabbage on top of that and pour the remainder of the sauce over everything. Bake at 325 for about 1 1/2 hours.
Eunice says she got this recipe from her mother-in-law. Due to the fact that she raised a very large family she didn’t take the time to roll the filling in the cabbage leaves, instead she chopped the cabbage up and layered it with the other ingredients so that is how Eunice does it as well.

Schlitz Kuchla

2 eggs, beaten well
1/2 c. sugar
3/4 c. cream
1 t. vanilla
2 t. baking powder
flour, sifted - enough to make soft dough.
Beat eggs and add sugar. Beat. Add cream, vanilla, baking powder and enough flour for soft dough. Cut into squares. Cut three slits in center of each square. Fry in deep fat or salad oil. Enjoy!

Flashkeklia

Dough:
1 egg
1 t. salt
3/4 c. cream
1/4 c. milk
flour - enough to make like pie crust dough.
Hamburger Mix:
1 lb. hamburger
salt
pepper
onion
Combine hamburger mix. Roll out dough. Cut into squares. Add burger mix, seal edges and deep fat fry.

Zucchini Bread

3 eggs
2 c. sugar
2 t. vanilla
1 c. oil
3 c. flour
1 t. baking powder
1 t. soda
1 t. salt
2 c. zucchini, grated
small can pineapple, drained
1 c. raisins
1 c. nuts
Beat eggs, sugar, and vanilla together. Combine dry ingredients. Stir wet ingredients into dry ingredients and fold in zucchini, pineapple, raisins and nuts. Bake in 350 degree oven for about 1 hour.

Frozen Daiquiri

1 bottle light rum (1/5)
1 lg can frozen lemonade
1 small can limeade
6 T. sugar
2 lg bottles 7-up*
Stir and freeze, add green food coloring, if desired.
* I use 2 lg and 1 small bottles 7-up.

Refrigerator Cookies

2 c. shortening
1 1/2 c. sugar
1 1/2 c. brown sugar
2 eggs, beaten
1 t. vanilla
2 t. baking soda dissolved in
1/2 c. boiling water
6 c. flour
2 t. cinnamon
1 t. salt
1 c. nuts
Cream shortening and sugars. Add eggs and vanilla and then soda that has been dissolved in boiling water.
Combine flour and cinnamon. Slowly add flour/cinnamon to the shortening mixture.
Shape and chill.
I usually make 2 long rolls and wrap in wax paper and chill. It keeps in refrigerator 2 weeks. Don’t know for sure since they never last that long.
Bake at 350 until done.

Dump Cake

1 lg. can crushed pineapple
1 lg. can cherry pie
1 cake mix
1 c. chopped nuts
1 c. flaked coconut
2 sticks margarine
Place pineapple and cherry pie in pan. Sprinkle cake mix over. Cut Margarine in Chunks and spread over top. Bake at 350 for 45 minutes. in a 9x13 inch buttered pan.

Pineapple Salad

Drain
1 (1 lb. 4 oz.) can crushed pineapple, reserving liquid.
Heat juice.
Combine:
1 egg
2 T. sugar
2 T. flour
Add to juice and cook until thick.
Add 3/4 c. cheese, cubed while sauce is still warm.
Let cool and add:
1 c. small marshmallows
drained pineapple
Chill. Print this post