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"Cabbage with Noodles"
1 c. cooked noodles, drained and set aside
2 1/2 c. finely chopped cabbage
1 T. butter
3/4 tsp. caraway seeds
1/2 tsp. onion powder
Mix the noodles with the butter/margarine in a skillet. Add cabbage and stir fry until cabbage is tender. Add the seeds and onion powder. Stir together until heat through. Makes 6 servings.
Flossie Glass, Moberly
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(request) asparagus casserole
1 15 oz. can cut asparagus, drained (or fresh asparagus, cook until barely tender and cut into medium size pieces)
1/2 tsp. salt
1/2 tsp. pepper
small jar diced pimento, drained
2 beaten eggs
1 c. buttery cracker crumbs (like Ritz)
1 c. milk
1 c. shredded cheese
1/4 c. melted butter or margarine
Stir it all together. Put in an 8 inch buttered baking dish. Bake at 400 for 30 minutes.
(if using fresh asparagus, you might reserve a long stem for topping)
Mary Sue, from Moberly
from a Southern Living Cookbook
"Sugared Asparagus"
3 tsp. butter or margarine
2 tsp. brown sugar
2 lbs. fresh asparagus, cut into 2 inch pieces, which makes approximately 4 cups
1 c. chicken broth
In a skillet, over medium-high heat, melt the butter and sugar until dissolved. Add asparagus. Saute for 2 minutes. Stir in chicken broth. Bring to a boil. Reduce heat, cover and simmer for 8 to 10 minutes, or until asparagus is crisp-tender. Remove asparagus to a serving dish and keep warm. Cook sauce uncovered until reduced by half and pour sauce over warm asparagus and serve.
Granny C, Moberly
fixing asparagus....
Wash asparagus and puts it on grill. Brushes with olive oil and sprinkles on garlic powder.
"Pickled Asparagus"
1 1/2 qt. water
1 qt. vinegar
5 T. pickling salt
1 T. pickling spice with cloves picked out
1/8 tsp. alum
Pack asparagus in pint jars with 1 red pepper and 1 clove of garlic. Pour the vinegar solution over and seal. Process in boiling water bath 10 minutes.
from our 1st KWIX Cookbook
submitted by Doris Browning, Brunswick
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(request) vinegar pie
"Vinegar Pie"
2 c. boiling water
1/4 c. vinegar
1 c. sugar
3 T. flour
3 eggs separated
1 tsp. lemon flavoring
1/3 tsp. salt
3 T. sugar
Beat the egg yolks until thick. Add 1 cup of sugar, the flour and the salt. Mix thoroughly. Add boiling water slowly, stirring constanly. Add vinegar. Cook over hot water in a double boiler until thick and smooth. Add salt and lemon flavoring. Pour into a a baked pie shell and cover with meringue made of the egg whites and 3 T. sugar. Bake in slow over at 325 for 20 minutes.
Sue, Moberly
1931 Searchlight Cookbook
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(request) fish stick casserole
someone looking for an economical meal, for a couple that just moved to town
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