Rosebud County Historical Society Recipes

The recipes for this week come out of the cookbook “Cooking from 1887 to 1987” put out by the Rosebud County Historical Society in Colstrip, Montana. This cookbook was given to me by my dear friend Donna Coate on Super Bowl Sunday 2011.

24 Hour Root Beer

submitted by Nancy W. Brooks

2 c. sugar
3 T. root beer extract
Hot water (not boiling)
1 t. yeast (scant t., or less)
Put sugar in bowl. Add extract but DO NOT STIR. Add about 4 cups hot water (not boiling). Stir to dissolve sugar. Pour into narrow neck gallon jug. Dissolve yeast in lukewarm water and add to jug. Finish filling with hot water. Put lid on, but do not seal. Put outside in sun all day. That night, bring inside, but do not chill. The next morning, place in refrigerator. Drink when chilled. For a more tangy flavor, chill an extra day.

Trail Mix

submitted by Debbie Skiles

1 c. peanuts
1 c. cashews
1 c. raisins
1 c. sunflower seeds
1/2 c. chocolate-covered raisins
1/2 c. chocolate-covered peanuts
1 c. mixed, dried fruit
In a large bowl, mix all the ingredients. Store in an airtight container in a cool place. Makes a great snack for hikes or car trips!

Irish Cabbage Soup

submitted by Linda Schaefer

1 lg. head cabbage (green)
2 lbs. smoked sausage (Kielbasa type)
6 med. diced potatoes
Seasoned salt and ground black pepper to personal taste
Cut up cabbage. Slice sausage into bit-sized pieces. Add all ingredients to pot. Cover with water. This is excellent made in a crock pot or slow cooker. If no slow cooker available, cook covered on low heat until cabbage is done and potatoes are soft.

Easy Tuna Casserole

submitted by S. E. Elliott

1 can tuna, drained
1 can cheddar cheese soup
1/2 c. milk
1 lg. can veg-all, drained
2 1/2 c. cooked macaroni
14 oz. crumbled potato chips
Blend all ingredients and season to taste. Put 1/2 crumbled chips in the bottom of a casserole dish. Put tuna and macaroni mixture in next and top with other 1/2 of chips. To and bake at 375 for 25 minutes.

Ice Box Muffins

submitted by Bea Scotten

1 c. sugar
1 c. utter
4 eggs
1 c. molasses
1 c. buttermilk
4 c. flour
1/2 c. raisins or currents
2 t. ginger
1/2 t. allspice
1 t. cinnamon
1 t. salt
2 t. soda
1/2 c. chopped nuts
Cream butter and sugar. Add next three ingredients. Mix all dry ingredients together. Add to butter/sugar mixture. Mix well. Add raisins. Store in refrigerator. Bake at 350º for 20 minutes, as needed.

Pffeffernusse

submitted by Jeanne Davis

Boil following together:
3 c. light corn syrup
3 c. sugar
1/2 c. butter
1/2 c. lard 3 t. cinnamon
1 t. nutmeg
2 T. anise
Cool slightly, Add:
6 eggs, beaten
2 c. sour cream (real heavy)
5 t. baking powder
1 t. soda
13 to 15 c. sifted flour
Dough will seem quite soft. Place in refrigerator overnight. Handle only a small amount at a time, leaving the rest in the refrigerator. Roll the dough into a rope about 3/4 inches thick. Cut off pieces over 3/4 inches. Roll each into a ball. Place on a greased cookie sheet. Bake at 375 for 7 minutes. Slip under the broiler for a few seconds to make brown. Store air-tight for soft cookies. It is a lot of work for some people, but it’s worth it. We make them every Christmas as a family tradition. I take 3 days to get them all made. Just keep the dough covered. This recipe is a 4th generation recipe that was brought here from Germany by my children’s Great, Great Grandmother Giesbrect.

Strumpfbander

submitted by Carol Gordon

1/2 lb. butter
3/4 lb. powdered sugar
4 to 5 c. flour
6 eggs
1/2 t. cinnamon
Mix well. Roll out dough into a thin sheet. Cut with jogging iron into 1x5-inch strips. Tie each strip into a loose knot, leaving a small hole in middle of knot. Fry in hot fat. Sprinkle with powdered sugar.

Cinderella Crisps
submitted by Barbara Mongar
6 slices white bread
1 (14-oz.) can sweetened condensed milk
1 pkg. coconut (about 3 c.)
Trim crust from bread and cut remaining bread into 4x1-inch strips. Roll bread stripe in milk and then in coconut. Place on greased cookie sheet. Bake at 375 for 8 to 10 minutes. Removed from pan to cool.

Peanut Brittle (Microwave)

submitted by Debbie Skiles

1 c. sugar
1 c. roasted, slated peanuts
1 t. butter
1 t. baking soda
1/2 c. white corn syrup
1 t. butter
1 t. vanilla extract
In a 1 1/2 quart casserole dish stir together sugar and syrup. Microwave on High 4 minutes. Stir in peanuts. Microwave on High 3 to 5 minutes, until light brown. Add butter and vanilla to syrup, blending well. Microwave on High 1 to 1 1/2 minutes more. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly-greased cookie sheet or unbuttered non-stick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in an air-tight container. Makes about 1 pound.

Chocolate Pudding Angel Food Cake

submitted by Cathy Buckalew

1 box angel food cake mix
1 box instant chocolate pudding
1/2 pt. whipping cream
1 c. milk
1 Hershey’s chocolate bar (reg. size)
Make the angel food cake according to directions. Cool. Cut into three layers. Mix pudding according to package directions, except substitute the cream (unwhipped) for one of the cups of milk called for on the box. Shave the chocolate bar and sprinkle on the top. Print this post