|THE GOOD STUFF!
Bev's Hamburger Soup
In large pot, brown 1 lb of hamburger meat, drain off
Add 1 c. chopped onion
1/2 tsp minced garlic
1/2 Tbsp salt
a few shakes of ground pepper
1 beef bouillon cube
1 large chopped tomato
3 large peeled, and cut up potatoes
3 large carrots, peeled and chopped
1 stalk celery, chopped
1 cup frozen peas
Place all the ingredients in the pot with the meat, fill
with water to
about 1" from the top, and gently cook for a
couple of hours.
This can also be placed in a crockpot
and cooked on low- medium all day.
Bev's PORCUPINE MEATBALLS
(my kids love to help and make these and eat them)
1 lb hamburger meat
1 medium onion chopped up
1 cup uncooked regular rice
salr and pepper to taste
Combine meat, rice and seasonings. Roll in 1 1/2" balls.
I brown them in a little olive oil and then add to
spaghetti sauce and cook gently for 1 hour.
Qualheim's Taco Salad Dip
1 (16 oz - large) can refried beans
2 (8 oz) containers of avacado dip
1 (16 oz) container sour cream - mixed with 1 (1.25 oz)
package taco seasoning mix
2 medium to large tomatoes, diced
1 can sliced black olives, drained
about 1 cup shredded lettuce
1 (16 ounce) package shredded Cheddar cheese.
Spread these layers, in order starting with the
refried beans, on a cookie sheet or in a 9 x 13 pan.
Use tortilla chips to scoop up the dip and ENJOY!
Parmesan Potatoes for 4
1/4 cup Parmesan cheese
1/4 cup flour
6 potatoes - peeled, cut lengthwise
Put the above in a zip-lock bag and shake.
Add seasonings to taste. Peel 6 potatoes and
cut lengthwise and then shake in bag of flour-cheese mixture.
Place in 9x13 pan. Melt 1/3 cup butter and pour over potatoes.
Bake for one hour at 350 degrees.
Serve with Ranch dressing.
BAKED TATER SKINS
by Christine Hill
6 small baking potatoes (4 to 5 in. long)
1/4 cup butter or margarine
1/4 teaspoon paprika
pinch of pepper
Preheat oven to 400 degrees. Scrub potatoes, pat dry, and rub skins lightly with a little of the butter. Pierce potatoes in several places with a fork. Bake potatoes until tender when pierced (45 minutes to 1 hour).
When cool enough to handle, cut in halves lengthwise and scoop out potato, leaving a thin shell about 1/8 inch thick. Reserve potato for other dishes. Place skins on a baking sheet. Melt butter in a small pan with paprika and white pepper. Stir. Brush insides of potato skins with butter mixture. Bake potato skins until crisp and golden(18 to 20 minutes).
Extras: For variety, try adding grated Cheddar cheese, crumbled bacon, green onion, or chives.)
Long rod pretzels
White chocolate, melted (12 oz or so)
Red, white and blue sprinkles or team color sprinkles.
Melt the white chocolate in the microwave.
Dip the pretzel rod halfway into the melted chocolate, then sprinkle the sprinkles over the wet chocolate.
Lay on waxed paper or place in a cup to dry. Place in fridge to harden
Rice Krispie Bars
Joan's CARAMEL CORN
½ c. butter
1 c. packed brown sugar
¼ c. corn syrup
½ tsp salt
¼ tsp baking soda
½ tsp vanilla
3 qts (large bowlful) popped popcorn
Melt butter; stir in brown sugar, corn syrup and salt.
Bring to boil, stirring constantly! Boil over medium heat
WITHOUT stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla (it will 'foam'). Pour this over the bowl of popped popcorn; mix well.
Turn into a buttered 17 x 12 x 2 in pan (I use my roaster pan).
Bake in 300 f or lower oven, for 30 minutes, stirring often.
"Oh Henry Bars" Mike Q's Version
Lana's Pretzel Salad
1/2 cup butter
1/2 cup sugar
1 cup broken pretzel twists
16 oz can crushed pineapple, drained
8 oz cream cheese, room temp.
20 oz Cool Whip
In a saucepan, cook butter and sugar till melted.
Add broken pretzels to mixture. Spread onto a
cookie sheet and bake in 400 F oven for 6-7 mins.
Mix together remaining ingredients - pineapple,
cream cheese and cool whip. Add to cooled pan mixture.
Add more crushed pretzels to top just before serving.
1/2 gallon Vanilla Ice Cream
1 large can lemonade (frozen, undiluted)
2 c. pineapple joince
Mix then add 2 qt. bottle of ginger ale.
HOT GAME PUNCH
5 qts water
3 cups sugar
2 sticks cinnamon
2 tsp whole cloves
1-6oz. can frozen lemonade concentrate
1-12oz. can frozen orange juice concentrate
♥Who wouldn't love one of these for the game? Or for all year for that matter!! ♥
You can adjust the pattern to fit whatever size head you want.
Child sized 3-9 years (10-13) (teen-adult size)
Size 10 (6 mm) (size 4 UK) knitting needles
2 oz of bright colored Worsted Weight/10 ply UK - yarn
60 sts (70)
Row 1: K2, P2, K2 across line, ending with P2.
Row 2 - 6: Repeat Row 1.
Row 7: Knit across
Row 8: Purl across
Repeat these 2 rows until hat is 8" (9 1/2") (10") from start, ending with a purl row.
1st decrease row- K2 together across the row.
Next row: Purl
Next row: K2 together across
Last row: Purl across. Cut a 14" tail of yarn, thread a yarn needle with it. Carefully pull the last row of knitting from the needle and thread the needle through every stitch. Pull tightly then whip stitch the seam shut.
Add a Pom Pom to the top.