recipes

• Mix together the crushed pretzels, ½ cup sugar, butter, and nuts.
• Press the mixture lightly into a greased rectangular glass baking dish.
• Bake 10 minutes in a 350° oven.
• Cool.
• Combine the cream cheese, 1 cup sugar, and whipped cream.
• Spread on the cooled pretzel layer and refrigerate.
• Dissolve the Jell-O in the boiling water.
• Add the frozen strawberries.
• When 75 percent set, put on top of the cream cheese layer.
• Refrigerate for several hours or overnight.

• In a medium-large saucepan, melt the butter and sauté the onion and celery about 3 minutes.
• Add the tomatoes and juice, brown sugar, and seasonings and bring to a boil.
• Simmer uncovered for several minutes.
• In a medium mixing bowl, combine the flour, baking powder, and salt for the dumplings.
• Cut in the butter using a pastry blender or two knives until the mixture resembles coarse cornmeal.
• Add the egg, milk, and parsley and blend lightly.
• Do not overmix.
• Drop dumplings by tablespoonfuls on top of the simmering tomato mixture.
• Cover pot tightly and cook over medium-low heat for 20 minutes.
• (Don’t lift the lid during this cooking period.
• ) Serve in bowls, topped with a pat of butter if desired.

• Butter a 9 × 13-inch baking dish.
• Add a third of the potatoes and sprinkle with a third (3 T.
• ) of the flour and a third (2 T.
• ) of the butter; repeat layers two more times.
• Carefully pour in the milk until it covers about ¾ of the potatoes.
• Bake in a preheated 425° oven for 15 minutes; reduce heat to 375° and continue baking until done, about another 45-60 minutes.
• If desired, during the last 15 minutes, sprinkle on Cheddar cheese and finish baking.

• Place the corn and crumbs in layers in a buttered casserole dish, keeping out a bit of crumbs to sprinkle on top.
• In a small mixing bowl, beat the eggs well; add the milk, salt, and pepper.
• Carefully pour over the corn and crumbs; top with the remaining crumbs and bake at 350° for 20 minutes or until bubbly and golden on top.

• In a medium saucepan bring the chicken broth to a boil.
• Meanwhile, mix together the flour and salt.
• Make a well in the middle and add the beaten egg.
• First with a fork, and then using your fingers, mix the flour and egg together until you have lumps about the size of grapes.
• Add the rivvels to the broth, stirring while you pour them in.
• Next, add the corn and cook, stirring occasionally, for about 10 minutes or until rivvels are done.
• The time will vary somewhat depending on how big your rivvels are.
• If the soup is too thick, you can add more broth or some milk and heat through before serving.

• Put potatoes and onion in a large kettle with water to barely cover and a pinch of salt and cook until the potatoes are done; do not drain.
• Take a potato masher and mash the potatoes in the water until they are roughly mashed.
• There will still be small lumps.
• Then add the butter and salt and pepper to taste.
• Next add the milk and water—you need to use a combination of milk and water because the milk gives the soup a creamy richness and the water thins it enough to be called “soup.
• ” Bring the soup to a gentle bubbling simmer.
• Make the rivvels: In a medium bowl, mix the flour and salt.
• Make a well in the middle and then pour the egg into the well.
• Mix together until you have lumps of dough about the size of peas or small grapes.
• This is a fairly messy process, so feel free to use your hands to mix.
• Drop these rivvels into the simmering soup and, stirring occasionally, cook them until done, about 10 minutes or so depending on their size.
• If the soup is too thick, you can add more milk.
• Adjust the seasoning to taste before serving.

• Mix together the soup, milk, mayonnaise, celery, and almonds (if using).
• In a greased or buttered 10 × 13-inch baking dish, make two layers in the order given: half the chicken, a third of the potato chips, and a third of the soup mixture.
• Repeat these layers and end with the last third of the soup mixture followed by the last third of the potato chips.
• Top with shredded cheddar cheese if desired.
• Bake at 350° for about 40-45 minutes.

• Mix together all ingredients except the soup and water.
• Press into a cookie sheet or loaf pan and refrigerate at least 8 hours or overnight.
• When ready to bake, cut the meat into slices or rectangles about 3 × 4 inches.
• Dredge in flour and brown in a lightly oiled frying pan so they don’t stick.
• Lay the pieces in a roasting pan close together in one layer.
• Mix together the soup and water and spread over the meat.
• Bake at 350° for 1 hour.

First layer:

• Mix together all ingredients and press into a 9 × 13-inch baking pan.
• Bake at 350° for 15 minutes; cool completely.

Second layer:

• Cream together the cream cheese and powdered sugar until smooth.
• Fold in whipped cream, blending well.
• Spread evenly over cooled crust.

Third layer:

• Mix together all ingredients and beat for 2 minutes.
• Spread over the top of the cream cheese mixture.
• Refrigerate.
• When ready to serve, you can add more sweetened whipped cream and sprinkle on some chopped nuts if desired.

• Heat drippings; gradually add flour, stirring constantly.
• Once the roux is smooth, gradually add milk and continue to cook, stirring constantly, until sauce thickens.
• (If you have leftover gravy, you can skip this step and simply heat the gravy in a saucepan.)
• Mix the meat and vegetables into the gravy and pour into an unbaked pie crust.
• Place the top crust on, crimp the edges, and make several small slashes across the top to vent.
• Bake at 425° for 25 minutes or until the crust is golden and the meat filling is bubbling.