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Sharing with Wauneta: Art Chicks share with readers . . . PDF Print E-mail
Written by Wauneta Breeze   
Wednesday, 17 October 2012 20:36

By Nola Straub

This last week I went to a paint class at Louisville, Neb., a small town close to Omaha and spent two days painting with Cheri Rol.

Saturday the Omaha Quilt Guild brought snacks, cakes and lunch for us. On Sunday we ate at a very interesting restaurant bakery called “The Art Chicks.” We had great sandwiches and salad for lunch with a twist. We all had to go to the back room and don vintage ladies hats, bags, vintage jewelry, gloves, fancy glasses, feather boas, fur stoles and accessories compliments of “Grannie’s Closet.” The walls are covered with vintage aprons and items of fashion from the early 1900s. Remember when?

After lunch was finished everyone had to get up and dance for dessert. The dances were for exercise to get you into shape for the dessert. I asked if I could have the recipe for the column in my home town paper. I was surprised that they said, “Yes.” They wrote it down for me so here it is, Wauneta, from the Art Chicks, 127 Main Street in Louisville, Neb., 402-234-2669. P.O. Box 662, where you can be “Queen for a Day” Birthdays, Bridal Showers — any occasion or no occasion. Don’t hesitate to request a special plate to meet any dietary restrictions. Fri. and Sat. 11:30 & 1:00. They are happy to host parties greater than 10 guests any day of the week. Our paint group had 30 ladies.

 

Pralined Pumpkin Cake Art Chicks

Pre heat 350 degrees.

4 eggs

3/4 c. oil

1/4 c. water

1 1/3 c. white sugar

1/3 c. brown sugar

15-oz. can pumpkin

Mix together in a mixer.

2 tsp. baking powder

1 tsp. baking soda

2 1/2 c. flour

1/2 tsp. salt

Sift into pumpkin egg mixture.

Mix spice mix:

2 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. cloves

1/2 tsp. fresh ground nutmeg

Add the spice mix and mix all ingredients well. Bake in a parchment lined greased pan 9x13 at 350 degrees for 35 minutes and let cool at least two hours before frosting.

Frosting:

1 8-oz. cream cheese

4 tbsp. butter

1 tsp. vanilla

1 c. brown sugar (not packed)

1/2 tsp. fresh grated nutmeg

Beat together until fluffy and well blended. Spread on cooled cake. Top with toasted or sugared pecans.

 

Art Chicks believes women don’t play enough. Come down, dress, eat fresh food and dance a little. www.louisvilleartchicks.com

 

Spooky White Chocolate Party Mix

Norma’s Collection

1. In a large bowl mix the following ingredients. Set aside.

10 oz. mini pretzels

1 lb. M&M candies

2 c. salted peanuts or any combo of nuts pecans, walnuts, etc.

3 c. corn chex cereal

3 c. cheerios

2 c. white raisins

1 c. dried cranberries

2. Microwave in a microwave safe bowl ingredients below on high for 10 seconds Stir until smooth. Pour over cereal mixture and mix well.

2 12-oz. pkg. vanilla chips

2 tbsp. vegetable oil

3. Spread onto three waxed paper lined baking sheets. Cool. Break apart. Store in airtight container. This recipe should yield 5-6 quarts.

 

Meaty Zucchini Baked Meal

Nola’s Collection

In a skillet brown

1 1/2 lb. hamburger

1/2 c. chopped onion

1 minced clove garlic

Stir in:

6-oz. can tomato paste

1 15-oz. jar spaghetti sauce with mushrooms

1 tsp. salt

1/4 tsp. pepper

Simmer for 5 min. covered and set aside.

Toss 3 medium zucchini cut in 1/4-inch slices until well coated in flour bag.

In a greased 9x13-inch baking pan, layer half of flour coated zucchini. Layer the Skillet mixture on top. Top with the rest of the Layer of zucchini. Cover and bake at 350 degrees for 30 min. Mix and beat the egg mixture below:

4 eggs

1 c. milk

1/3 c. grated parmesan cheese

Bake 10 to 15 min. longer or till custard is set. Recipe should yield 6-8 servings.

 

Hopefully you have some stashed in the cellar.

 

Fresh Garden Salad

Nola’s Collection

4 med. cucumbers peeled and thinly sliced

1 small red onion, sliced into thin rings

1/2 c. sour cream

3 tbsp. vinegar

1 tbsp. sugar

Place in refrigerator for four hours to marinate.

Tear up:

1 small head lettuce

Add refrigerated mixture to torn lettuce in six or eight bowls.

 

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