Putting cows on the front page since 1885.
I often get the remark when I go out to events and such, "wow, you must really love to cook!" The simple fact is, that I do.
Cooking is such a special event and there are so many memories to be made around the kitchen counter, the stove and the kitchen table with your family. I decided to do this weekly part of the paper because cooking means so much to me and, therefore, with my recipes, you get to know more about my family, myself and my friends .
However, it is always appreciated when readers send me in recipes that I get to share with all of you.
This week's recipes are from a good friend, Joanne Sorge. Thank you, Joanne, for your recipes.
Cabbage and Meatball Soup
Every time that I think of cabbage, I think of Irish recipes – I am not sure why. Well, tis the season. St. Patrick's Day has always been one of those holidays that I don't care too much about. Well for one, I'm not Irish but my preschoolers at Bright Beginnings always get into the holiday because of our ornery leprechaun, Jack, whom we can never catch.
Ingredients:
3 cups chopped cabbage
1 cup tomato juice
1 egg
1 small onion, chopped
1 tsp. pepper
1/2 tsp. salt
3/4 lb. ground beef
Directions:
Place cabbage in a large saucepan and add the tomato juice, cover and simmer over low heat.
Meanwhile, combine the ground beef, egg, onion, salt and pepper and mix well. Make small balls about 2 inches and then add these to your cabbage mixture.
Cover and cook about 25 minutes until meatballs are done. Stir occasionally.
Butter Cream Easter Eggs
If there are two words that I love together, they have to be butter cream. I can't tell you the disappointment that I face when I go to a birthday party and they have whipped icing on the birthday cake. Total bummer.
Ingredients:
8 oz. cream cheese, softened
1/2 cup oleo
1 tsp. vanilla
7 cups powdered sugar
12 oz. coating chocolate
Directions:
Mix cream cheese, oleo, and vanilla together. Add powdered sugar and mix well.
Put this mixture in the fridge for 2 hours then take out of the fridge and make your shapes. Place the shapes back in the fridge for one more hour.
Take them out of the fridge and dip in chocolate; place on wax paper to harden.
Graham Cracker Easter Eggs
Ingredients:
1 cup peanut butter
1/2 cup oleo
1 cup crushed graham crackers
2 cups powdered sugar
1 tsp. vanilla
Directions:
Mix all ingredients together well, this mixture might feel moist. Shape eggs then put them in the refrigerator overnight. The next day, dip your eggs in chocolate and then put on wax paper to harden.
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