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Sharing with Wauneta: Hustle and bustle of the season . . . PDF Print E-mail
Written by Wauneta Breeze   
Thursday, 22 December 2011 16:38

By Nola Straub

Hustle and bustle . . . This is the time of year that we often think of others, receive letters, cards or see family and friends at holiday parties and gatherings.

Arlene Bischoff had company recently and tried this recipe and everyone thought it was great! The main difference is the clear corn syrup instead of the dark. It has a different, lighter flavor. Her family thought it was lighter and loved the taste. One son-in-law liked it really well as he didn’t care for the stronger dark corn syrup usually used in pecan pies. She wrote it for me and brought it to share with Wauneta when we went to our college painting class in McCook Wednesday. Thanks for sharing it with Wauneta. It is always fun to hear from our friends and readers.


Pecan Pie

Arlene Bischoff

1/2 c. butter

1 c. light corn syrup

1 c. brown sugar

3 eggs

1 tsp. vanilla

1 c. broken pecans

1 9-inch unbaked pie shell

Cream butter. Add syrup, sugar, and eggs. Add vanilla and pecans. Put into pie crust. Bake at 350 degrees for 50 min.


Easy Barbeque &

Cheese Chicken

Crock pot Nola’s Collection

6 boneless, skinless chicken breasts

1 bottle (26 oz.) barbecue sauce

6 slices of cooked bacon

6 slices of Swiss cheese

(To make cleanup easier, coat the inside of the crock pot with nonstick cooking spray before adding the ingredients.)

Place chicken in crock pot. Cover with the barbecue sauce. Cover with the lid and cook on low for 8-9 hours. (If sauce starts to become too thick during cooking, add a little water.) Before serving, cut bacon slices in half. Place the two pieces of bacon on top of each chicken breast. Top with cheese. Cover; cook on high until the cheese melts.


*If you have some sticky barbecue sauce residue, soak the stoneware in hot sudsy water, and scrub with a plastic or nylon scrubber to prevent scratching the pot surface. Do Not use steel wool!


Beef Stroganoff

Quick and Easy

Nola’s Collection

3 cans (10 3/4 oz.) condensed cream of mushroom soup, undiluted

1 c. sour cream

1 1-oz. pkg. dry onion soup mix

2 lbs. beef stew meat, cut into 1-inch pieces

Combine soup, sour cream, water and soup mix in crock pot slow cooker. Add beef. Stir until it is well coated. Cover and cook on low for 6 hours or on high for 3 hours. Serve over cooked rice along with vegetables of your choice.


Hot meals are always welcome on these cool evenings. I like the smell of something cooking and know I can take time to sew or wrap presents or enjoy the holiday movies.


If you are going to be gone all day here is another easy evening meal—Slow Cooked Burritos—cooked while you are gone! We have lots of gatherings with friends, clubs, families and organizations during the holiday season. If you are going to be gone all day let the crock pot cook slowly all day and then come home to an evening meal!

Easy Evening Burritos

Nola’s Collection

2-3 lb. boneless beef chuck shoulder roast

1 24-oz. jar salsa

Place roast in crock pot, top with salsa. Cover and cook on low for 8-10 hours.

(While you are gone, pick up flour tortillas and optional toppings of your choice.)

Remove beef from the slow cooker and shred with two forks. Return to cooking liquid and mix well. Cover, cook 1-2 hours longer until well heated through. Serve the beef wrapped in warmed tortillas. (Warm tortillas while heating the shredded beef.) Gather optional toppings: shredded cheese, sour cream, shredded lettuce, diced tomato, diced onion, guacamole or avocados, black olives, or any other toppings you might like.


White Bean Chili

Nola’s Collection

1 lb. ground chicken

1 1/2 c. coarsely chopped onions

3 c. coarsely chopped celery

1 28-oz. can tomatoes, home canned or frozen

1 c. chicken broth

1 can white great northern beans, rinsed and drained

3 cloves garlic, minced

3 tsp. chili powder

1 tsp. ground cumin

3/4 tsp. allspice

3/4 tsp. cinnamon

1/2 tsp. black pepper

Salt, if needed to your taste

Spray skillet with nonstick cooking spray; brown chicken over medium high, heat to sear and break it up. Combine chicken, onions, celery, tomatoes plus juice, broth, beans, and spices in crock-pot. Cover and cook on low for 5 1/2 to 6 hours.


Enjoy the holiday season to the fullest and enjoy time with family and friends. Remember the reason for the season!


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