STRAW STACKS

Creative and Fun Memories!

STRAW STACKS
Judi Troyer  (from our friend LaNelle Underhill)

1  12 oz. bag of chocolate chips
1  5 oz. can chow mein noodles
1  8 oz. pkg. salted peanuts, no skins

Melt morsels; when melted, add noodles and peanuts and mix quickly.

Drop by spoon onto waxed paper. Cool.  When straw stacks harden, store in container.

RUSSIAN TEA CAKES

Carl and Judi Nelson

RUSSIAN TEA CAKES

Judi Nelson

Cream:

1 cup soft butter

1/2 cup powdered sugar

1 t. vanilla

Sift and stir in:

2 1/2 cups flour

1/4 t. salt

3/4 cup chopped nuts

Chill in refrigerator and then roll into 1" balls. Place on an ungreased cookie sheet.

Bake at 400 degrees for 12 minutes.

Roll in powdered sugar. I usually roll them while they are warm and then again after they are cooled. I roll them on waxed paper.

CREAM PIE

Samuel and Florence Troyer (center)

CREAM PIE

Florence Troyer  (Aunt Dot's favorite pie.)

1 prebaked pie shell

3/4 cup sugar

1/3 cup flour

2 cups milk

1/8 t. salt

1/2 t. vanilla

2 eggs, well beaten

Combine butter, sugar, salt, flour and eggs in a double boiler.  

Add milk slowly, stirring constantly.  Cook until thick and smooth.  Add vanilla.

Pour into baked pastry shell. 

Can make meringue and heat in oven til browned or serve with whipped cream.

TUNA AND PASTA DINNER

TUNA AND PASTA DINNER 

From Judi Troyer  (recipe from Nancy Eckel)



Prepare spaghetti pasta according to the package directions. Drain, but save 1/2 cup pasta water to add some liquid to finished dish, if needed.

To the cooked pasta, add:

2  (6 1/2 oz.) cans tuna (drained)
2-3 heaping T. sweet pickle relish
1/2 to 1 cup of Miracle Whip or Mayo (your choice), to taste.

Serve on lettuce or with crackers or with a side salad and fruit.

EASTER COOKIES

Easter with the kids 

Easter

New Life!

EASTER STORY COOKIES

From Judi Troyer

To be made the evening before Easter

You will need:

1 cup whole pecans

1 t. vinegar

3 egg whites

pinch salt

1 cup sugar

zipper baggie

wooden spoon

tape

Bible

Preheat oven to 300. Important not to wait until half-way through making your recipe.  Preheat oven first!

Place pecans in zipper baggie and let children beat them with the wooden spoon to break them into small pieces.  Explain that after Jesus was arrested, he was beaten by the Roman soldiers.  Read John 19:1-3.

Let each child smell the vinegar.  Put 1 teaspoon vinegar into a mixing bowl.  Explain that when Jesus was thirsty on the cross, he was given vinegar to drink  Read John 19:28-30.

Add egg whites to the vinegar.  Eggs represent life. Explain that Jesus gave His life to give us life.  Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it.  (Add a pinch to the bowl.) Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.  Read Luke 23:27.

So far the ingredients are not very appetizing.  Add 1 cup sugar to the bowl.  Explain that the sweetest part of the story is that Jesus died because He loves us.  He wants us to know Him and belong to Him.  Read Psalm 34:8 and John 3:16.

Beat mixture on high speed for 12-15 minutes until stiff peaks are formed.  Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed, forgiven by Jesus.  Read Isaiah 1:18 and John 3:1-3.

Fold in the broken pecans, then drop by teaspoon onto a waxed paper-covered cookie sheet.  Explain that each mound represents the rocky tomb where Jesus' body was laid.  Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF.  Give each child a piece of tape and seal the oven door.  Explain that Jesus' tomb was sealed.  Read Matthew 27:65-66.

Go to bed. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were very sad when the tomb was sealed.  Read John 16:20-22.

On Easter morning, open the oven and give everyone a cookie.  Notice the cracked surface and take a bite.  The cookies are hollow!  On the first Easter, Jesus' followers were amazed to find the tomb open and empty.  Read Matthew 28:1-9.

CHEESEBURGER SOUP

Dan and Angie

CHEESEBURGER SOUP

From Angie Reid

1/2 lb. ground beef

3/4 cup onion, chopped

3/4 cup carrots, shredded

3/4 cup celery, diced

1 t. dried basil*

1 t. dried parsley*

4 T. butter

3 cups chicken broth*

4 cups diced potatoes

1/4 cup all purpose flour

8 oz. American cheese

1 1/2 cups milk

3/4 t. salt

1/4 to 1/2 t. pepper

1/4 cup sour cream

Brown beef.

Saute veggies in 1 T. butter for 10 minutes.

Add broth, potatoes, beef.

Bring to a boil, reduce heat.

Cover and simmer for ten minutes.

Meanwhile, in a small skillet, melt remaining butter.

Add flour; cook and stir for 3-5 minutes, or until bubbly.

Add flour/butter mixture to soup and bring to a boil.

Cook and stir for 2 minutes.

Reduce heat to low.

Add cheese, milk, salt and pepper. Cook and stir until cheese melts.

Remove from the heat and  blend in sour cream.

*Note:  Recipe can be doubled, tripled, etc.  I use Italian seasoning rather than basil and parsley. And, if you like, you can substitute or add beef broth as well.

APPLE MALLOW YAM YUMS

APPLE MALLOW YAM YUMS

From Judi Troyer

This dish is a Thanksgiving tradition in our family. The first year we made these was about 1978. We really liked the recipe and made them every year after that. It was from a recipe in a magazine. We changed from using canned yams to cooking fresh yams. It makes the taste so much better.

2-3 yams, cooked, sliced or quartered

2 apples, sliced

1/3 cup pecan pieces

1/4 - 1/2 cup dark brown sugar

1/2 t. cinnamon

1/4 cup butter, cubed

2 cups mini marshmallows

Toss apples together with pecans. Sprinkle with sugar and cinnamon.

Layer apple-pecan mix alternately with yams in casserole dish.  

Add butter cubes all around evenly.

Bake 35-40 minutes at 350 degrees. 

During the last 3-5 minutes, top the dish with mini marshmallows and brown tops.  Watch closely. They can burn easily.