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or drop them off at Trimble UMC to the attention of Doug or Susan Frahm.
 
Susan Frahm's Tavern Meat

 2 lbs. - ground beef
1 tsp - mustard
1 tsp - horseradish
½ c. - ketchup
¾ c. - water (may add more if needed)
1 pkg - beefy onion soup mix Brown and drain ground beef. Mix in other ingredients and simmer for approx. 20 minutes.

 

 Cornbread
(makes 1- 9x13 pan)

1 1/2 - cup flour
1 1/2 - cup cornmeal
1 1/2 - tablespoons baking powder
1/2 - cup sugar
1 - teaspoon salt
3 - eggs
3/4 cup - vegetable oil
1 1/2 - cup milk
2 tablespoons - mayonnaise

Combine flour, cornmeal, baking powder, sugar and salt.  Lightly beat eggs, then whisk in the oil and milk.  Add the liquid ingredients and mayonnaise to the dry ingredients, stir just until combined.   Grease 9 x 13 pan.  Bake at 375 degrees for 25 minutes.

Submitted by Trimble Missions Committee 		Beefy Mushroom Barley Soup

1 pound cubed beef stew meat
1 tablespoon vegetable oil
2 cups water
2 tablespoons margarine
2 large carrots, diced
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 pound fresh mushrooms, sliced
6 cups water
3 cubes beef bouillon cube
1/4 cup pearl barley
1/4 cup sour cream

Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.

In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.

Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

Tips: Substitute beef broth for the 6 cups of water and bouillon cubes. Also, for more of a beef stroganoff-type soup, you can leave out the barley and add egg noodles.

Submitted by Doug Frahm 		Blarney Stones

4 eggs
1 3/4 cups sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter or margarine, melted
FROSTING:
2 pounds confectioners' sugar
2/3 cup milk
2 teaspoons vanilla extract
1/8 teaspoon salt
6 cups finely chopped peanuts

1. In a mixing bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined.

2. Add the milk and butter; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight.

3. For frosting, in a mixing bowl, combine confectioners' sugar, milk, vanilla and salt; beat until smooth. frosting the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to dry.

Submitted by Doug Frahm
Taste of Trimble 2009

Cream of Broccoli Soup

1 small bunch of broccoli
or 1/2 pkg. of frozen broccoli
3 Tbsp. butter
3 Tbsp. flour
3 c. milk
4 oz. American or cheddar cheese

Steam or simmer broccoli until tender, approx. 15 minute. Chop coarsely with pastry cutter or knife.

Melt butter in saucepan. Add flour to make a paste. Add milk and bring just to boiling point. Add cheese, stirring until melted. Stir in the broccoli. Add salt and pepper to taste. Makes approx. 4 cups.

Submitted by Terri Beller

Orange Creamy Jello

1 (3 oz.) orange jello
1 (3 oz.) tapioca pudding
   (not instant)
1 (3 oz.) vanilla pudding
   (not instant)
3 c. water
1 large can - mandarin oranges
1 c. whipped cream or Cool Whip

Bring first 4 ingredients to boil and let cool down. Add large can of mandarin oranges (drained) and whipped cream. Stir and refrigerate.

Submitted by MaryAnn Backman
Scalloped Chicken

1 chicken, cooked and cut up
  (save broth)
1 loaf bread, broken up
3/4 c. oleo, melted
1/4 tsp salt
1/4 tsp sage
2 Tbsp chopped onions
1/4 c. broth
4 Tbsp oleo
4 Tbsp flour
1 qt. broth
13 oz. condensed milk

Put chicken in bottom of buttered 9 x 13-inch pan. Mix bread, 3/4 cup of oleo, salt, sage, onion, and 3/4 cup broth. Put dressing on top of chicken.

Gravy: Melt oleo; stir in flour, then broth and milk. Thicken slightly. Pour gravy over all. Bake at 350 for 1 hour.

Submitted by Pat Bean
Meatloaf

2 lb. ground beef
1 pkg. microwave stuffing mix
packet with stuffing mix
2 eggs
1 can French onion soup

Mix together and shape into loaf. Bake at 350 until done, about 1 1/4 hours.

Note: This is just as good cold as it is hot.

Submitted by Bernie Wenberg 		Pistachio Bread

1 8 oz. or 2 small pistachio instant pudding
1 pkg. white cake mix
1 c. sour cream
1 1/4 c. vegetable oil
4 large eggs beaten well
1/4 c. water

Mix pudding and cake mix, add rest of ingredients, beat well with mixer(very thick & sticky batter, use a good beater)

Topping: 3 Tbsp white sugar, 1 tsp. cinnamon, 1/2 c. chopped walnuts.

Makes 2 large or 6 small loaves. Spray pan with Pam or vegetable shortening.

Put 1/3 cinn/sugar mixture on bottom. Put 1/4 of batter into pan. Sprinkle 1/3 cinn.sugar on top. Put rest of batter on top & sprinkle with remaining topping. Pans should be only 1/2 full.

Bake about 1 hour for large pans or about 40 minutes for small pans at 325.

Submitted by Yvonne Thallas 		Macaroni and Cheese

1 c. macaroni, cooked
1 1/2 c. cheddar cheese, cubed
2 eggs, beaten
1 1/2 c. milk
1 c. bread cubes
butter

Combine all ingredients and place in a casserole dish. Dot top with butter. Bake at 350 until set. I add more cheese. This is very good!

Submitted by Roberta Hansen
Sourdough Starter

Mix together: 1 pkg. Dry yeast, 1/2C warm water, and 2 Tbsp sugar. Allow yeast to soften.

Mix together: 2C warm water and 2 1/2C flour.

Combine the two mixtures and place in a gallon jar. Cover with cheesecloth and fasten with a rubber band. Keep at room temperature for 5 days, stirring each day.

On the fifth day, if starter is foamy and has a yeast aroma. Feed with 3/4C sugar, 3Tbsp of instant potato flakes and 1C warm water. Feed starter with the same ingredients each time a cup of starter is removed.

Bread Machine Sourdough

1 tsp salt
1/2Csourdough starter
3/4C warm water
2 tsp sugar
1 Tbsp oil
3C bread flour
1 ½ tsp yeast

Put ingredients in bread machine, in order listed. Mix and bake according to machine instructions. To make rolls, use dough setting on bread machine. When dough is done, remove from machine and form balls placed in a 9x13 cake pan. Allow to rise and bake for 30 minutes for 30 minutes.

Submitted by Dani Tompkins 		Oatmeal Cake

1 c. oatmeal
1 stick oleo
1 1/2 c. boiling water
1 c. brown sugar
1 c. granulated sugar
1 tsp. cinnamon
2 beaten eggs
pinch of salt
1 rounded tsp. baking soda
1 1/2 c. flour
1 tsp. vanilla

Mix first 3 ingredients; set aside. Mix dry ingredients, then mix well with oatmeal mixture. Beat eggs. Stir in eggs and vanilla. Mix only by hand.

Pour into prepared 9 x 13-inch pan. Bake at 350 for 30 minutes.

Penuche or cream cheese frosting goes well with this cake.

Submitted by Pat Bean 		Easy Delight Cake

1 box cake mix(lemon, chocolate or butterscotch)
1 box instant pudding( same flavor as cake)
4 eggs
1 c. milk
1/2 c. oil

Mix well together. Pour into angel food cake pan and bake at 350 for 45 to 60 minutes.

Submitted by Betty Dirks

Pop in the oven stew

2 lbs stew meat cubed
5 stalks celery – cut up
5 carrots cut up
4 potatoes cubed
1 large onion cut up
1 can beef broth
1 28oz crushed tomatoes
½ cup tapioca
3 teaspoons salt
¼ teaspoon pepper
½ teaspoon basil or oregano
1 clove of garlic or powder

Put in small roast and cover pan, bake at 275 degrees for 5 hours

Submitted by Charlene Horner