Recipe of the Month: Sour Cream Kuchen
From the kitchen of Catherine Blatnik Ingredients 1 cup margarine 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 2 cups white flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream Topping 1/2 cup brown sugar 1/3 cup white sugar 2 teaspoons cinnamon Directions Preheat oven to 350 degrees. Cream margarine and sugar...
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Recipe of the Month: Oreo Truffles
Ingredients 1 package Oreo cookies 1 8oz. package of cream cheese white chocolate bark or candy coating Directions Crush cookies, with cream centers included, finely in a zip-loc bag (using a rolling pin) or in a food processor. Transfer to a large mixing bowl. Add cream cheese. To prevent adding too much, incorporate cream cheese in portions. Mixture should...
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Recipe of the Month: Potato Pancake
Ingredients 3-4 medium size Idaho potatoes 2 cloves garlic 1/2 cup onion, finely chopped. 1 cup cheddar cheese 2 eggs 1 Tbsp. paprika 1 Tbsp. ground mustard Flour Salt and pepper 2 Tbsp. oil for frying Directions Peel potatoes, and shred into a large bowl. Drain any excess water from the shredded potato. Finely chop garlic, onion and add to potatoes with...
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Recipe of the Month: Homemade Cheese Crackers
From the kitchen of Leonie Hintze. Ingredients 1 cup salted butter, melted 1 cup all purpose flour 1 cup shredded cheddar cheese (for best results, buy a chunk and grate cheese yourself) (important is the equal distribution in 1/3 of each ingredient, you choose how much) 1 egg yolk spices of your choice (basil, caraway seeds, sesame seeds, curry, lemon pepper,...
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Recipe of the Month: Polenta Wedges
INGREDIENTS: 1 16- to 18-ounce tube prepared polenta, ends trimmed and cut into 12 slices Canola or olive oil cooking spray 2/3 cup soft sun-dried tomatoes 4 teaspoons extra-virgin olive oil 1 tablespoon lightly packed flat-leaf parsley leaves 2 teaspoons rinsed capers 1 small clove garlic, chopped Pinch of freshly ground pepper DIRECTIONS: 1. Preheat broiler....
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Recipe of the Month: Apple Cake
Apple Cake from the kitchen of Harriet Dykstra Beat together: 1 1/4 C. Salad Oil 2 C. Sugar Add 3 beaten eggs Sift 3 C. Flour 1 Teaspoon Salt 1 Teaspoon Baking Soda 1 Teaspoon Vanilla Add 4 medium or 3 large apples diced Pour into 3 eight inch round cake pans and bake at 350 for 30 minutes. Allow to cool. Frosting: 1 Stick Butter 1 C. Brown Sugar 1/4 C. Light...
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Recipe of the Month: Creamy Chicken Enchiladas
From the kitchen of Carli Morris, of Lansing 1 can Rotel tomatoes and green chilies 1 (8 oz) pkg cream cheese, cut up and softened 1 lb chicken breasts (about two), cut into one-inch cubes 6 flour tortillas (burrito sized) 2 cups shredded Mexican cheese blend 1 pint whipping cream Preheat oven to 350 degrees. Cook chicken in one tablespoon of oil until...
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Recipe of the Month: Sweet & Sour Crockpot Chicken with Rice
1 1/2 lbs. boneless, skinless chicken breast 1 package Pam’s Pantry Gudrun’s Great Glaze Mix* 1 1/2 cups ketchup 1 1/2 cups chicken broth, fat free, reduced sodium 1 large sweet yellow onion 1 large green bell pepper Instant rice (4-5 cups) Remove any excess fat from chicken breasts and cut into strips. Slice onion into approximately ¼ inch slices...
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Recipe of the Month: Wave your Flag Cheesecake
4 cups fresh strawberries, divided 1-1/2 cups boiling water 2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin ice cubes 1 cup cold water 1 pkg. (10.75 oz.) prepared pound cake, cut into 10 slices 1-1/3 cups blueberries, divided 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/4 cup sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed SLICE 1 cup...
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Recipe of the Month: Spicy Chickpeas and Rice
From the kitchen of Sarah Phillips, East Lansing 1 ½ C. rice 1 T. olive oil 1 medium onion, minced 1 can chickpeas, drained and rinsed 1 can diced tomatoes 2-3 t. chana masala spice mix ½ c. water 2 T. flour Salt and Pepper to taste 1/4 c. fresh parsley or cilantro, chopped Prepare rice according to package. In a large skillet, saute the onion in olive...
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Simple Spinach Souffle
From the kitchen of Mary Adelman 2 bags frozen spinach (12 oz.) 6 eggs 1 cup grated parmesan cheese 1/2 tsp. each of salt & pepper 1 tsp. baking powder 1. Partially cook the frozen spinach or simply defrost overnight. Drain any excess fluid. 2. Beat eggs until thick & creamy. 3. Mix in salt, pepper & baking powder 4. Fold grated parmesan into...
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Recipe of the Month: Potato Soup
By Romayne Lay INGREDIENTS 1 lb. ham 1/2 C. butter 1/3 C. parsley 32 oz. frozen hash browns 1/2 gal. milk 2 cans cream of chicken soup 1 tsp. salt 1-8 oz. cream cheese COOKING INSTRUCTIONS Melt butter and cream cheese together. Add cream of chicken soups, milk and salt. Stir until smooth. Then add ham, potatoes and parsley. Cook for 45 minutes. Editors note:...
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