Hysham's new Cookbook

Guess what! I recently purchased another new cookbook. I just found out last week that the Hysham Pool Committee has put together a cookbook of recipes from some of the best cooks in Treasure County, to help raise money for Hysham’s new swimming pool, so I had to have one to help support the pool project..... and, because you can never have too many cookbooks! They will be selling them for $11.00 at Holidays in Hysham. For those of you that aren’t going to make it to that you can still order them by calling Bonnie Steiger at 406-342-5487, Naomi Rolandson 406-342-5317 or Lenore Welch at 406-342-5279.
Some of the recipes that I have tried so far follow:

Biscuits and Gravy Casserole
Breanna Rolandson

Preheat oven to 350. Spray a 9x13” pan with non stick coating.
1 can Pillsbury Grands Biscuits
Cut the biscuits into 1 inch pieces and line bottom of the pan.
1 lb. sausage
In fry pan, brown sausage and drain. Scatter sausage over biscuits.
1 c. cheddar cheese - shredded
Sprinkle with cheddar cheese.
6 eggs
1/2 c. milk
salt - to taste
pepper - to taste
Whisk eggs and milk with salt and pepper and pour over the layer of cheese.
1 1/2 oz. pork gravy mix - (1 pkg. Pioneer Brand Peppered Sausage Gravy Mix)
Make gravy mix per package directions and pour over all.
Bake for 30-45 minutes.
Editor’s Note: I used a 2.64 oz. pkg of Sausage Flavor Country Gravy.

Country Cream Scones
Sharon Keyes

2 c. flour
3 T. sugar
2 t. baking powder
1/2 t. salt
1/2 t. baking soda
Combine four, sugar, baking powder, salt and baking soda
5 T. cold butter
Cut butter in until it resembles coarse crumbs.
1 c. blueberries or raspberries
Add berries, tossing to coat.
1 c. sour cream - (regular or fat free)
2 egg yolks
Combine sour cream and egg yolks. Add to crumb mixture.
Turn out on floured surface and knead 8-10 times. Form a large circle, cut into wedges. Place on un-greased baking sheet.
Topping:
1 egg white
Beat egg white, brush over dough.
1 t. sugar
1/8 t. cinnamon
Combine sugar and cinnamon and sprinkle on top.
Bake at 425 for 15-18 minutes.

Crock Pot Mac and Cheese
Amy Kimberlin

cooking oil spray
Spray the pot of the slow cooker or if using a liner bag, spray the bag well.
2 c. skim milk
1 (12 oz.) can evaporated milk
1 egg
1 t. salt
1/4 t. pepper
In a mixing bowl, whisk together skim milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crock pot.
1 1/2 c. shredded cheddar cheese
2 c. uncooked elbow macaroni
Add cheese and uncooked macaroni. Stir gently to mix.
Cook on low 3-4 hours, or until the custard is set and the macaroni is tender.
(Do not cook move than 4 hours or the sides will dry out .) Serve at once.

Quick Taco Pie
Kimberlea Emmons

1 1/2 lb. ground beef
Brown ground beef in a large frying pan; drain.
1/4 c. catsup
1 1/2 T. chili powder
1 T. diced onion
1/2 t. minced garlic
1/4 t. Tabasco sauce
1/2 c. water
In a small mixing bowl, combine catsup, chili powder, onion, garlic, Tabasco sauce and water.
1/3 c. sliced green olives or pitted black olives
Add sauce and olives to ground beef. Simmer 5 minutes.
1 (8 oz.) can Pillsbury Crescent Dinner rolls
Form crust with Crescent roll dough in a 10” pie pan.
1 c. crushed corn chips
Sprinkle 1 cup of corn chips over crust. Spoon meat mixture over crust and corn chips.
1 c. sour cream
Spread sour cream over meat mixture,
2 c. shredded cheddar cheese
1 1/2 c. corn chips
cover with cheese, and top with remaining 1 1/2 c. corn chips.
Bake in a preheated 375 oven for 20-25 minutes or until crust is golden brown.
shredded lettuce
sliced cherry tomatoes
Serve wedges covered with shredded lettuce and tomatoes.

Pineapple Casserole
Wendy Kolb

1 (8 oz.) can crushed pineapple - reserve juice
Drain pineapple and reserve juice.
Pour pineapple into an 8x8” baking dish.
3 T. flour
1/2 c. sugar
reserved pineapple juice
Mix flour, sugar and reserved juice and pour over pineapple and mix well.
1 c. shredded cheddar cheese
Place cheese over mixture and mix well.
1 stick butter
1 c. crushed Ritz crackers
Melt butter and mix with crushed crackers.
Spread over pineapple. Bake at 350 for 30 minutes.

Parmesan Potatoes
Joan Cunningham

6 large potatoes
1/4 c. flour
1/4 c. grated Parmesan cheese
3/4 t. salt
1/8 t. pepper
1/3 c. butter
Chopped parsley
Peel potatoes, cut in quarters. Combine flour, cheese, salt and pepper in a bag. Wet potatoes and shake in bag. Melt butter in 9x13 inch pan. Place potatoes in pan. Bake at 375 degrees for 1 hour, turning once. when brown, sprinkle with parsley.

Oriental Mushrooms
Carol Gamble

1/4 c. chopped onion
1/4 c. butter
In a large skillet, cook and stir onion in butter until tender.
2 (4 1/2 oz.) jars sliced mushrooms - drained
Stir in mushrooms
2 t. flour
Sprinkle flour over mixture; stir until mushrooms are coated.
1/2 c. water
1 beef bouillon cube
1 T. soy sauce
Add water, bouillon cube and soy sauce stirring until cube is dissolved. Cook over medium heat about 3 minutes.
slivered almonds
Sprinkle with toasted slivered almonds. Excellent served with steak. Print this post