Today's date: May 23, 2013
| News | |
| Top Stories | |
| Sports | |
| Ag Issues | |
| Fulda 125th | |
| Community News | |
| Police/Courts | |
| Editorial | |
| Obituaries | |
| Announcements | |
| Notices | |
| Columnists | |
| Legals | |
| Classroom | |
| Weather | |
| Search | |
| Classifieds | |
| Community News | |
|
|
| 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 350º 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 350º 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. |
©Fulda Free Press 2013