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Country Cooking

November 7, 2012

by Dorothy Bloemendaal
Glazed Ham Balls

2 eggs

1 1/2 cups crushed saltine crackers

2 pounds ground fully cooked ham

l pound ground pork

2 cups packed brown sugar

6 tablespoons cider vinegar

2 teaspoons ground mustard

Combine the eggs and cracker crumbs. Crumble ham and pork over mixture and mix well. Shape into -1/2 inch balls. Place into two greased jelly roll pans. Bake, uncovered at 350 for 40 minutes or until lightly browned.

Meanwhile, combine the brown sugar, vinegar and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain the ham balls; drizzle with the syrup mixture. Toss to coat. Bake 10 minutes or longer or until glazed.

Yield: 4 dozen.



Vegetable Salad

l medium head cauliflower, broken into florets

l medium bunch broccoli, broken into florets

l cup diagonally sliced celery

l cup fresh or frozen peas

1/2 pound sliced bacon, cooked and drained

2 teaspoons chopped green onion tops

l can (8 ounces) water chestnuts, sliced and drained

Dressing:

2 cups mayonnaise

1/4 cup sugar

1/4 cup Parmesan cheese

2 teaspoons white vinegar

1/4 teaspoon salt

1 teaspoon finely chopped white onion

In a large salad bowl, mix together the first seven ingredients; cover. Let stand in refrigerator while mixing dressing. Combine dressing ingredients; pour over vegetables at least l hour before serving. Yield: 10-12 servings.

Butterscotch Muffins

2 cups flour

1 cup sugar

l package (3.4 oz.) instant vanilla pudding mix

l package (3.4 ox.) instant butterscotch pudding mix

2 teaspoons baking powder

l teaspoon salt

l cup water

4 eggs

3/4 cup vegetable oil

l teaspoon vanilla extract

Topping:

2/3 cup packed brown sugar

1/2 cup chopped pecans

2 teaspoons ground cinnamon

Combine flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened. Fill muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 350 for 15 -20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.



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