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Country Cooking

January 24, 2013

by Dorothy Bloemendaal
Easy Apple Cake

1/2 cup butter, softened

l cup sugar

2 eggs

1/4 teaspoon vanilla

1 1/4 cups all-purpose flour

l teaspoon baking soda

l teaspoon salt

1 1/2 cups shredded peeled apples ( about 2 medium apples)

1/2 cup walnuts

l quart vanilla or cinnamon ice cream

Heat oven to 350. Spray 9 inch round cake pan with baking spray with flour.

In large bowl, beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and walnuts. Spoon into pan. Bake 40 to 45 minutes or until tooth pick inserted in center of cakes comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream. 6 servings.

Barbecue Beef and Vegetable Skillet

l pound ground beef

3 cups frozen seasoned chunky-style hash brown potatoes

3 cups frozen cut green beans

l cup frozen bell pepper and onion stir-fry

l cup barbecue sauce

1/2 cup water

In skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Stir in potatoes, green beans and bell pepper and onion stir-fry. Reduce heat to medium. Cover; cook 8 to 12 minutes or until vegetables are tender, stirring occasionally. Stir in barbecue sauce and water. Cover; simmer 3 to 5 minutes or until thoroughly heated. Peas, corn or other vegetables can be used instead of green beans. 5 servings.

Beefy Nacho Soup

l pound lean ground beef

l tablespoon taco seasoning mix

l can condensed nacho cheese soup

l can diced tomatoes and green chiles, undrained

1 1/2 cups milk

1/4 cup shredded sharp Cheddar cheese

1/2 cup crushed tortilla chips

Cook beef, stirring occasionally, until thoroughly cooked. Reduce heat to medium. Stir in remaining ingredients except cheese and tortilla chips. Cook 8 to 12 minutes, stirring frequently, until thoroughly heated. Top individual servings with cheese and tortilla chips. 4 servings.

Happy Cooking!

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