A Delectable Heritage of Treasured Recipes!

“A Delectable Heritage of Treasured Recipes” - is the name of the cookbook that I will be sharing a few recipes from this week. It was published last year by members of the Eastern Star in the state of Montana to commemorate the 125th Session of the Grand Chapter of Montana, Order of the Eastern Star and the 125th year of Montana’s statehood.
The first four recipes were submitted by members of the Forsyth Chapter.

Broccoli Salad

submitted by Gayle Holland

1 large bunch of broccoli (Chop broccoli stalk - leave flowerets whole)
1 c. diced celery
1 small onion, chopped OR
1 bunch green onions, chopped
1 c. nuts, chopped (peanuts, walnuts, pecans)
1/2 c. white raisins
1/2 lb. fried crisp bacon, broken in pieces
Dressing:
1 c. miracle whip salad dressing
1/4 c. sugar
1/4 c. vinegar
Mix well together, pour over salad and chill overnight.

Harvey Wallbanger Cake

submitted by Gayle Holland

1 pkg. 2 layer orange cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding mix
4 eggs
1/2 c. cooking oil
1/2 c. orange juice
1/2 c. Galliano
2 T. vodka
In a large bowl combine cake and pudding mix; Add eggs, oil, orange juice, Galliano and vodka. Beat on low speed for 1/2 minute, then beat on medium speed for 5 minutes. Pour into greased and floured 10-inch fluted tube pan.
Bake at 350 F. for 45 minutes. Cook in pan 10 minutes before removing.
Glaze:
1 c. sifted powdered sugar
1 T. orange juice
1 T. Galliano
1 T. vodka
Mix together and drizzle over cake.

Dixie’s Famous Oatmeal Bars

submitted by Dixie Cozzens

1 c. shortening
2 t. vanilla
1 c. sifted flour
1 pkg. semi-sweet chocolate chips
1 c. brown sugar
2 eggs, beaten
1 c. rolled oats
1/2 c. chopped nut meats
Cream shortening, add sugar, vanilla and mix well. Add the beaten eggs, then flour and rolled oats. Stir in chocolate chips and nut meats.
Bake at 350 F. for 20-25 minutes in a 9x13-inch pan. Cut into 1x2-inch bars.
Instead of chocolate chips, use peanut butter and spread on hot bars for a yummy frosting.

Chet’s Trucker Stew

submitted by Holley Marcey

1 lb. bulk pork sausage, cooked and drained
1 lb. ground beef, cooked and drained
1 (31 oz.) can pork and beans
1 (16 oz.) can dark kidney beans
1 (14 1/2 oz.) can lima beans
1 (16 oz.) can light kidney beans
1 (14 1/2 oz.) can waxed beans
1 c. ketchup
1 c. brown sugar
1 T. spicy prepared mustard
Combine all ingredients in a slow cooker. Cover and simmer on high for 2-3 hours.

Christmas Breakfast

Judy Frank, Billings Friendship #124

10 slices day-old bread, cubed & decrusted
1 c. ham, cubed
9 eggs
1 t. salt
1 t. dry onion
1/4 lb. Velveeta cheese, cubed
3 c. milk
1/2 t. dry mustard
4 oz. or more shredded cheddar cheese
Grease 9x13-inch glass cake pan. Put half of bread in pan, top with Velveeta cheese and ham. Then top with rest of bread. In large bowl beat eggs, milk, onion, dry mustard and salt. Pour over bread, sprinkle with shredded cheese and paprika and cover with plastic wrap. Refrigerate overnight. Next morning bake at 325 F. for 45 minutes or until set.
Variations:
Taco: Brown about 1 lb. hamburger and add one package of taco mix and 3/4 c. water and simmer as per package instructions. Cool slightly. Place this on top of half of bread & Velveeta cheese. Top with remaining bread. After mixing egg mixture, proceed as above.
Sausage: Brown ground sausage with some chopped onion, mushrooms, and green pepper. Cool slightly. Proceed as above.
Vegetable: I just chop fresh cauliflower and broccoli and put them on the first layer of bread & Velveeta cheese and proceed as above. Save the fresh chopped tomatoes to add on top after it is baked. The tomatoes have too much water in them to add to the uncooked omelet. You may add red, yellow, green peppers, mushrooms, or any other favorite vegetable.

Sloppy Joes

submitted by Fran Jackson, Leona #31

1 lb. lean ground beef
1/2 t. salt
dash pepper
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1/4 c. celery, chopped
1 (10-oz.) can Hunt’s tomato sauce
1/3 c. water
1/4 c. catsup
1 t. Worcestershire sauce
1 t. prepared mustard
1 T. brown sugar, packed
Cook beef in skillet until it loses redness. Drain excess fat. Add salt, pepper, onion, green pepper and celery; cook, stirring occasionally, about 5 minutes to soften vegetables. Stir in remaining ingredients; simmer 10 to 15 minutes, stirring occasionally, until desired consistency. Serve on hamburger buns. Freezes well.

Reuben Casserole

Carol Zehntner, Martha #11

Heat oven to 350 F. Sprinkle contents of 20 oz. bag of frozen (shredded works best) hash browns in a greased 9x13-in baking dish. Season with 1/4 t. each salt and pepper. Bake at 450 for 15 minutes.
Top with 1 1/2 lb. lean corned beef, (we like the canned best, one can will work, but isn’t too generous. Three cans for a double recipe is about right.... or make the whole thing smaller), slightly overlapping.
Spread with 1/4 c. Russian dressing (French works just fine). Spoon on 1 (16 oz.) can sauerkraut, drained, over top. Cover with 8 slices of Swiss cheese.
Bake at 450 F. for 15 more minutes. Serve with extra dressing on the side. Print this post