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CRANBERRY DATE BARS
From: Arlene Strand

 Simmer the cranberries and dates for a no-fuss, no measure filling--

       1  12-ounce package cranberries                        2  cups rolled oats
       1    8-ounce package of chopped pitted       1 1/2 cups packed brown sugar
              dates                                                   
   1/2 teaspoon baking soda
       1 teaspoon vanilla                                           
1/4 teaspoon salt
       2 cups flour                                                   
 1 cup margarine or butter, melted
       1 recipe of Orange glaze
       Filling, in a medium saucepan combine cranberries and dates. Cook, covered, over low heat for 10 to 15 minutes or till cranberries pop, stirring frequently.  Stir in vanilla.  Set aside.  Do in the microwave about 8 - 10 minutes.  Stirring a couple of times.
       In a large mixing bowl stir together flour, oats, brown sugar, baking soda, and salt.  Stir in margarine or butter till well blended. Pat half of the oat mixture on the bottom of a 13x9x2 inch baking pan. Bake for 20 to 22 minutes more or till golden.  Cool on a wire rack. Drizzle with Orange Glaze.  Cut into bars.  Makes 32 bars.
Orange Glaze -
   In a medium mixing bowl stir together 2 cups sifted powdered sugar, 1/2 teaspoon vanilla, and enough orange juice (2 to 3 tablespoons) to make of drizzling consistency.  Makes 3/4 cup.

ORANGE MANDARIN SALAD
From:  Arlene Olson
   1 small package vanilla tapioca pudding   (cooked kind)
   1 small package vanilla pudding     (cooked kind)
   1 small package of orange jello
   Put the above in a kettle - add 3 cups of cold water - cook until clear and thick.  (15 - 20 minutes).  Stirring frequently.  Refrigerate until cool.  Add 8 ounce cool whip and 2 cans of drained mandarin oranges.  Refrigerate.

Wild Rice Baron

From: Jan Dralle

3 cups cooked Wild Rice

1 lb Browned Ground Beef

6 oz can sliced mushrooms

1 can Cream of Mushroom Soup

1 cup Sour Cream

cup Soy Sauce

3 tbsp. melted margarine

Optional:  cup chopped celery

                 cup slivered almonds

 

Combine all ingredients and bake at 350 for 45-60 minutes.

 

 

Coconut Oatmeal Cookies

From:  Mari Borr's Grandma

1 c. butter or margarine            2 c. flour (or a little more)

1 c. white sugar                      1 tsp. soda

1 c. brown sugar                    1 tsp. baking powder

2 eggs                                   3/4 tsp. salt

1 tsp. vanilla                         1 c. coconut

                                            2 c. oatmeal

Cream together the butter and sugars.

Add eggs and vanilla and mix well.

Sift together flour, soda, baking powder, and salt.  Add to cookie mixture.

Add coconut and oatmeal.

Roll in small balls and place on lightly greased cookie sheets.  Press down slightly with glass dipped in sugar.

Bake 10-15 minutes at 350.