The Kwixland Cookbook



COOKBOOK 6/29

Cookbook is brought to you by, Daydream Books and Arts, promoting and publishing Missouri Artists at www dot daydream books and arts dot com

"KWIXLAND COOKBOOK SHOW" PAGE, under the "community" tab, at "central mo info dot com"
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(request) homemade ice cream recipe

(you can add fruit to it)

"Vanilla Ice Cream"

4 c. half and half
1 1/2 c. sugar
1 T. vanilla
2 c. whipping cream

In a large bowl, combine the half and half, sugar and vanilla. Stir until the sugar dissolves. Stir in the whipping cream. Freeze ice cream mixture in a 4 quart freezer. Let it ripen for 4 hours. Makes 2 quarts.

If you want to add strawberries or peaches, by taking 4 c. of either and place in a blender and blend until smooth. Should make about 2 c. Add to the mixture before freezing.

Kathleen Barnes, Centralia

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"Roosevelt Pie"

1 c. sugar
3 oz. box strawberry jello
2 egg yolks
1 c. milk

Mix and bring to rolling boil. Set aside to cool. Beat 2 egg whites and fold into cooled mixture. Whip 1 pint whipping cream and fold in with medium size can of crushed pineapple drained or two bananas. Pour into graham cracker crust in a 9 by 13 pan. Sprinkle with more crumbs. Refrigerate 2-3 hours.

Doris Johnston, Moberly
In our 1981 KWIXland Cookbook

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10 lb. brisket and wants to brisket in a smoker....need help, should it be marinated
HAS AN ELECTRIC SMOKER
RUB THE NIGHT BEFORE WITH YOUR SEASONING OF CHOICE AND REFRIGERATE
PUT APPLE CIDER VINEGAR IN THE PAN (IMPORTANT, NEED SOME LIQUID IN THE PAN)
SET SMOKER AT 225 AND COOK FOR ABOUT 12 HOURS FOR A 10 LB. BRISKET
Jerry Adams, Armstrong

Kathleen with some ingredients
2 oz. liquid smoke
1 tsp. celery salt
1 tsp. onion salt
1 tsp. garlic salt
worchestershire sauce
4 oz. barbecue sauce
salt and pepper to taste

Place in a pan lined with aluminum foil. Pour on the liquid smoke and seasonings. Wrap lightly and refrigerate overnight 7 hours. The next morning, uncover and sprinkle with salt and pepper and worchestershire sauce.

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wants to cook some cabbage today, how and how do you season it??

"Steamed Cabbage"

Cut up the cabbage and place in a basket and water in bottom pan. Cook til tender. Season with salt, pepper and a little butter.

Jean, Moberly


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