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Sharing with Wauneta: Be happy! Life is what you make it! PDF Print E-mail
Written by Wauneta Breeze   
Thursday, 05 April 2012 15:23

By Nola Straub

Be happy! Everyone should remember: 1. Start the day with a smile on your face. 2. Life this day is what we make it! 3. You must be willing to share happy thoughts from your heart. 4. Spend your money wisely and save some money for a rainy day. 5. YOU are responsible for your actions and happiness! 6. Get some exercise each day. 7. Try to do something helpful to someone each day. 8. Find something to be happy about each and every day. 9. Before you go to bed give thanks for those people who help make you happy. 10. Find a way to forgive others who make offenses against you. Always try to teach children to be happy. Happy is made little bits at a time!

 

Long Life Cheese Sauce Nola’s Collection

This sauce keeps well in the refrigerator and is good on practically everything. It’s a great pick-me-up for left over veggies.

Scald 1 c. evaporated milk.

1 c. mayonnaise

1/2 c. milk

1/2 c. shredded cheddar cheese

1/2 tsp. paprika

Blend and heat, stirring. Serve over vegetables.

 

Can and Jar Size

Equivalencies

I found this list in one of my cookbooks. Interesting!

No. 1 (tall) = 2 c.

No. 2 can = 3 1/2 c.

No. 3 = 4 c.

No. 3 cylinder = 5 3/4 c.

No. 10 1/2 picnic = 1 1/2 c.

12 oz. vacuum = 1 1/2 c.

14 to 16 oz. = 1 1/4 to 1 3/4 c.

16 to 17 oz. = 2 c.

20 oz., 1 lb. 4 oz. or 1 pt. 2 fl. oz. = 2 1/2 c.

6 1/2 to 7 1/2 lb. = 12 to 13 c.

 

Chocolate Banana Nut Bread

Nola’s Collection

1 1/2 c. flour

1/4 c. unsweetened cocoa

1/2 c. butter, softened

1 c. sugar

1 tsp. vanilla

2 eggs

1 c. pecans, chopped

1 1/2 c. baking powder

2-3 ripe bananas, pureed

1/4 c. milk

Soften together flour and cocoa, set aside. In a mixing bowl, beat butter, sugar, and vanilla. Beat in eggs. Combine banana puree and milk; add the flour/cocoa mixture and blend. Fold in nuts. Pour in lightly greased and floured 9x5x3 inch loaf pan. Bake at 350 degrees for 1 hour. Let cool. Dust with powdered sugar.

 

Brownie Cheesecake Bars Lori Straub

1 1/2 c. flour

1 1/2 c. sugar

3 eggs

3 tsp. vanilla

1 c. nuts, chopped

2 tbsp. oleo

14 oz. can sweetened condensed milk

2/3 c. oleo, melted

2/3 c. cocoa

1/2 c. milk

1/2 tsp. baking powder

8 oz. pkg. cream cheese

1 tbsp. cornstarch

Heat oven to 350 degrees F. Grease 13x9” pan. In mixer bowl beat flour, melted oleo, cocoa, 2 eggs, milk, 3 tsp. vanilla and baking powder until well blended. Stir in nuts. Spread in pan. In small mixer bowl beat cream cheese, 2 tbsp. oleo and cornstarch until fluffy. Gradually add sweetened condensed milk, then the remaining egg and 1 tsp. vanilla. Beat smooth. Pour over brownie batter. Bake 35 to 40 min. or until top is lightly browned. Cool, cut into bars. Store covered in refrigerator. Garnish with lines of chocolate syrup.

 

Strawberry Pretzel Salad Nola’s Collection

3/4 c. margarine

3 tbsp. brown sugar

2 1/2 c. pretzels, crushed

1 pkg. strawberry gelatin

1 lb. pkg. frozen strawberries, slightly thawed

8 oz. cream cheese

1 c. sugar

1 sm. Cool Whip

Mix together margarine, brown sugar, 2 1/2 c. crushed pretzels. Pat into a 9x13-inch or larger, greased. Bake at 350 degrees for 10 min. Mix gelatin and strawberries together and chill. Cool until almost set. Mix sugar, cream cheese and Cool Whip. Chill overnight.

 

It will soon be time to start planting the gardens and sending in those zucchini recipes. Share with Wauneta some of your favorite garden recipes. Send to: Sharing with Wauneta, P.O. Box 303, Wauneta, NE 69045.