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Sharing with Wauneta: More graduations . . . PDF Print E-mail
Written by Wauneta Breeze   
Thursday, 26 May 2011 14:44

By Nola Straub

Graduations are fun? We were off to another graduation last week. This one for grandson Shawn in Kaycee, Wyo. David fixed his prime rib dinner. Next year when school starts they will have an empty nest except for holidays and a few week ends. David says he and Lori will have to re-invent themselves. Empty nests can be pretty quiet at first. We really missed the grandsons when they moved to Palisade last November. It is still close enough we see them from time to time and keep them sometimes at night when it is convenient for them to get more sleep. Empty nests are filled by doing all those projects that you never had time for with all the kids’ activities.

 

Raspberry Cheesecake

Bars

Nola’s Collection

1 1/4 c. all-purpose flour

1/2 c. packed brown sugar

1/2 c. finely chopped sliced almonds

1/2 c. butter-flavored shortening or plain shortening

2 8-oz. cream cheese, softened

2/3 c. sugar

2 eggs

3/4 tsp. almond extract

1 c. seedless raspberry preserves

1/2 c. flaked coconut

1/2 c. sliced almonds

In a lg. bowl, combine flour, brown sugar and chopped almonds. Cut in shortening until mixture resembles fine crumbs. Set aside 1/2 cup of the mixture. For crust, press the remaining crumb mixture into the bottom of a 9x13x2” baking pan. Bake it at 350 degrees for 12 - 15 min. or until golden brown. In mixer bowl beat cream cheese, sugar, eggs and extract until smooth. Spread on hot crust. Bake for 15 min. In a small bowl, combine the reserved crumb mixture, coconut and sliced almonds. Spread preserves over hot cream cheese layer and sprinkle the crumb coconut almond mixture on top of the preserves. Bake for 15 min. more. Cool in pan on a wire rack. Chill in the refrigerator for 3 hours before cutting into about 32 bars. Store in the refrigerator.

 

Easy Frozen Corn

Crock-pot

Nola’s Collection

1/2 c. butter or margarine

32 oz. frozen corn

8 oz. cream cheese

1/4 c. sugar

Salt to taste

Pepper to taste.

Put all ingredients into crock-pot on high to start butter melting. Add the frozen corn onto the top. Cut the cream cheese into small squares and sprinkle the spices on top. Stir every 10 min. until ingredients are combined and creamy. Then turn the crock-pot to low until you are ready to serve your meal.

 

Still love the crock-pots. Had mashed potatoes and dressing in them this past weekend with Bob, Amy, boys, her parents, sister and niece, Pat and Berniece Redden and Ray and Kris Miller from Dumont, Colo.

How about sharing Your Crock Pot recipes with Wauneta?

 

Busy Little Folks

Breakfast Bars

Nola’s Collection

1/2 c. applesauce

1/2 c. butter

1 c. oatmeal

1 c. whole wheat flour

1 c. white (Wauneta’s Best) flour

1/2 c. wheat germ

4-5 eggs

2 c. chopped pecans

1 c. chocolate chips

1 c. flaked coconut

In mixer cream butter and brown sugar. Combine oats flours and wheat germ. This is gradually added to the creamed mixture in mixer bowl. Press into greased pan 13x9x2 inches in size. In a small bowl, beat eggs until foamy. Stir in pecans, chocolate chips and coconut. Spread egg mixture over the crust. Bake at 350 degrees for 30 to 35 min. Cool and cut into bars. Store in the refrigerator. Great for little kids breakfast, healthy snacks or may be frozen for those late night raids.

 

Suppertime Sandwiches

Nola’s Collection

1 lb. lean ground beef, turkey, or ham

3/4 c. chopped onion

1-2 tbsp. canola oil

1 can cream soup (tomato, or cream of chicken or mushroom)

2 tbsp. mustard

2 tbsp. catsup

1/2 tsp. salt

Pinch pepper

Pour canola oil in skillet, brown ground beef, add onions, cook until golden brown. Add all other stuff and simmer on low heat 20-30 min. Serve over bread or on hamburger buns. Company? Double the recipe.

We had left over turkey and ham after the graduation dinner for Amy and saw this idea for ground beef in the Bauerle Family Cookbook and thought why not try leftover turkey or ham as well. Changed to lighter canola oil and have to consider allergies when it comes to soups. We love mushrooms but some of grandkids can not have mushrooms so substituted cream of chicken.

 

Hope your spring is going well. We have had lots of daffodils, dandelions, tulips, and now Iris are starting. I love to hear the birds return with their chatter in the spring. It is a sign that all is well and another year of baby birds are coming.

 

Send recipes/memories to: Sharing with Wauneta, P.O. Box 303, Wauneta, NE 69045.