The Kwixland Cookbook


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"Southwestern Pumpkin Burgers"

3 T. vegetable oil, divided
1/2 c. finely chopped onion
1/2 c. frozen corn kernels, thawed
1/4 c. finely chopped green bell pepper
1 clove garlic, minced
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. smoked paprika
3/4 c. fine-curd cottage cheese
1/2 c. canned pumpkin
1 egg yolk
2 T. chopped fresh Italian parsley
scant 1/2 tsp. salt
freshly ground black pepper, to taste
1 1/4 c. panko bread crumbs
1 c. shredded pepper jack or sharp cheddar cheese
ranch dressing (optional)

Heat 2 T. of the oil in a skillet over medium heat. Add the onion, corn and bell pepper and cook for 5 minutes, or until soft. Add the garlic, cumin, chili powder, and smoked paprika and cook for 30 seconds more stirring constantly. Remove from heat.
In a large bowl, combine the cottage cheese, pumpkin and egg yolk and mix with a wooden spoon. Add the onion-corn-pepper mixture, parsley, salt and black pepper to taste. Stir and add the bread crumbs and cheese. Stir until combined. Cover and refrigerate for at least 2 hours or overnight.
Heat 1 T. of oil in a nonstick skillet over medium heat. Shape the pumpkin mixture into six 3/4 inch thick patties. Place them in the skillet and cook for 3 minutes on each side or until lightly browned, turning once. Serve with, or without buns. Place ranch dressing on the burgers if desired.

from the 2015 Old Farmers Almanac


(question) how to use dried cranberries

Marian, of Moberly, used in the salad served at the Community Kitchen fundraising lunch:
fresh spinich (or any kind of greens)
1 can drained mandarin oranges
sprinkle in the dried cranberries and slivered almonds
topped with grated parmesean or mozerella cheese
dressing: use a raspberry vinegerette

Can also put dried cranberries in cookie dough

adds dried cranberries to stuffing, and to muffins
Dale, Moberly


"Watermelon Salad"

3 c. watermelon (Cut in bite size pieces; remove seeds)
1/2 onion, chopped
Mix 1/2 c. vinegar, 1/2 c. sugar, 1 c. water, 1/2 tsp. salt, and 1 T. poppy seed. Let sit 2 hours or overnight in the refrigerator.

Betty Mayo, Huntsville

another listener likes this recipe and adds sliced cucumbers


(request) pumpkin muffin recipe

"Simple Pumpkin Muffins"

Mix together a Betty Crocker spice cake mix and a can of pumpkin. Place in a muffin tin and bake at 350 for 30 minutes.

Debbie, Moberly

(request) persimmon cake

"Persimmon Fruit Cake"

2 c. persimmon pulp
2 c. sugar
2 c. raisins
2 c. candied fruit
2 c. chopped nuts
1 c. milk
1/3 c. oil
2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
3 c. flour

Mix 1 c. flour with the raisins, fruit and nuts. Combine all other ingredients and add to the raisin mixture. Pour into 4 small loaf pans. Bake at 325 for 1 to 1 1/2 hours.

(from KWIX Cookbook 1)
Beverly Simons, Clark

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Call in your recipe Monday morning, at 660-263-2424 (Moberly area), 388-6424 (Salisbury area), or 800-892-2300 (everywhere else).