Season's Eatings

The following recipes are from the Season’s Eatings insert that I published in the Hysham Echo in 2005. As some of you may remember people in the community turned in one or two of their favorite recipes for the insert. Because they were not in my cooking column, but in a section of their own, they did not make it in the cookbook I just published; so I decided for the next couple of weeks I would try to include as many as I can so in one of the next cookbooks they will be included.

Nutshine Cake
submitted by Eileen Eisenman

6 egg whites
6 egg yolks
1 1/4 c. sugar
1 t. vanilla
4 T. water
1 c. cake flour
1 c. walnuts
Beat egg whites to a stiff froth or until they stand in peaks. Boil the sugar and water together until the sugar is entirely dissolved. Pour over egg whites and beat for 8 minutes or until cold. Add the slightly beaten egg yolks, folding them in. Fold in the flour, a little of which has been used to flour the nuts. Lastly add the nuts and flavoring.
Bake in ungreased tube pan in slow oven for 1 hour, increasing the temperature a trifle for the last 30 minutes of baking. Invert pan one hour after removing from oven.

Harvest Pudding
submitted by Jackie Zent

1 cup sugar
1/4 cup shortening
2 eggs
1 1/2 cups shredded apples
1 cup raisins
1/2 cup nuts
1 cup flour
1 tsp soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
Mix together and bake at 350 for 25 minutes. I double this recipe and put in a bundt pan.

Sauce for Harvest Pudding
submitted by Jackie Zent

1 cup brown sugar
1 1/2 tablespooon flour
1 1/2 cups water
Cook until thick and clear. Add butter and vanilla to taste. I like this served warm over the cake.

Beef Ribs
submitted by Joan Cunningham

4 # beef ribs
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 tsp. onion powder   
1 tsp. garlic powder
1/2 C. prepared mustard
2 T. margarine
1 C. beef stock and 1 C. water (or)
2 bouillon cubes in 2 C. water
Rub ribs with mixture of salt, pepper, cayenne pepper, onion powder, and garlic powder. Apply mustard. Pour melted fat over meat and then the stock. Baste. Bake uncovered at 375 degrees 1 1/2 - 2 hours.

Sauerkraut: a la Mutter

Traditions and Cooking
submitted by Margareta Woods
Eat sauerkraut on the 31st of Dec. Why? It was called, Der Besen Fure den Magen. (Broom of the stomach.) Why? Because of all that good food over the Holidays and too much of it!
Sauerkraut: a la Mutter
It is adapted to my electric fry pan. Mother made it in the tile oven in an iron kettle.
Saute onions in cut up bacon pieces very slowly for about 15 min. Add washed sauerkraut. (We had our own with several seasonings included: Cumin seeds, coriander, pepper corns, salt). While you saute you add some 2 or 3 T. flour. How much you add depends if you will feed 6,8, or 12. Heat some water, add beef or chicken bouillon 1 cup or more. If you have some hungry man for lunch add a large peace of pork. In a pot boil potatoes. Add to sauerkraut after it has cooked for 2 or 3 hours. Continue cooking for another hour. Don’t forget to save the potato water for your soup tomorrow. Soup every day “almost” before the main meal. Serve the sauerkraut with some hardy bread. Guten appetit.

Chocolate Pie
submitted by Pat Miller

2 c. milk
1 c. sugar
pinch salt
Bring to a boil. Add:
2 round T. cocoa
3 round T. corn starch
Mix in cold water and add to milk
1 t. vanilla
Use in pre baked pie crust

Walnut Loaf or Pan Fudge
submitted by Betty Ferguson

1 c. brown sugar
1 c. sugar
1 T. karo syrup
6 T. milk
6 T. cream
2 t. cocoa
1 1/2 T. butter
1 c. nuts
dash of salt
vanilla
Cook to firm soft ball stage. Cool then beat until creamy. Pour into greased pan.

Fudge Cookies/Candy
submitted by Betty Ferguson

2 c. sugar
2 squares chocolate
3/4 c. milk
Cook to soft ball stage.
Remove from heat and stir in:
1 T. butter
1 t. vanilla
3 c. crushed graham crackers
2 t. cut up marshmallows
1/2 - 1 c. nuts
Press down in buttered pan. Cool and cut.

Date Filled Cookies
submitted by Kay Smith

1 lb. brown sugar (2 1/4 c.)
1 c. shortening
3 eggs (beaten)
2 T. hot water in which dissolve 1 1/2 t. soda
1/2 t. salt
2 t. vanilla
Approximately 4 cups sifted flour
1 c. walnut halves.
Mix in order given and allow batter to stand 2 hours in refrigerator.
Date Filling
1 lb. dates
1/2 c. sugar
1/2 c. water
Bring to a boil, stirring constantly.
Roll chilled dough and cut with round cookie cutter. Put a dollop of filling in center of each and top with another rolled dough. Top each one with a walnut half. Bake at 375.

Lefse
submitted by Judi Knapp

3 c. “Hungry Man” instant potato flakes
1 c. dry milk
1 T. sugar
1 2/3 t. salt
Mix above ingredients. Boil 3 c. water: add one stick margarine. Pour over dry mix and stir well. Cool several hours or overnight in frig. Add 1 1/2 c. flour and cut in with pastry blender. Roll and bake.

Coconut-Date Balls
submitted by Judi Knapp

4 T butter
2 eggs
3/4 c. sugar
1 1/2 c. dates, chopped (8 oz. package)
2 c. Rice Krispies
1/2 c. nuts
1 t. vanilla
coconut
Stir butter, eggs, sugar & dates together and cook about 8 minutes. Add Rice Krispies, nuts, & vanilla. When cool, form into dainty-sized balls and roll in coconut. Makes 3 1/2 dozen.

Cocktail Meat Balls
submitted by Katie Olson

2 lbs. ground beef
1 small onion, grated
1 garlic, crushed
1 1/2 c. of crushed cornflakes
2 eggs
Battle of chili sauce
juice of one lemon
1 - 6 oz grape jelly
Mix first six ingredients together and shape into small balls.
Combine remaining in skillet and cook. Place meat balls in sauce and cook 1 hour. Cool. Skim off fat. Then serve in an electric crock pot.

Scalloped Oysters
submitted by Katie Olson

Mix together:
1/2 c. melted butter
2 c. cracker crumbs
1 small jar of oysters
salt & pepper
Spread 1/3 of mixture in bottom of buttered casserole. Put jar of cleaned and cup up oysters on top. Reserve liquid. Alternate until crumbs are on top.
Combine:
3/4 c. of 1/2 & 1/2 or cream
1/4 c. of oyster liquid
1/2 t. worcestershire sauce
Pour over top of oysters. Bake at 350 F for 40 min.
We serve this every Christmas Eve and Thanksgiving. It’s the family’s favorite.

Christmas Holiday Clusters
submitted by Della Emmett

1 stick (1/2 c.) margarine
30 large marshmallows (3 cups small)
1/4 t. green food coloring
4 1/2 c. cornflakes
1/3 c. red cinnamon candies
Spread wax paper on table before starting clusters. Measure cinnamon candies.
Melt butter over low heat. Add marshmallows, melt, and blend. Turn heat off. Add green coloring and blend. Add this mixture to the cornflakes until they are coated.
Butter 2 spoons and drop small cluster on wax paper, adding 2 or 3 cinnamon candies to the top of each one. This looks a lot like holly.

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