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S: Afterhours Delights

BC: Wild Rice Bread (With or without a Band Aid) 1 cup warm water 1/4 cup molasses 2 T Oil 2 T Brown Sugar 3/4 tsp salt 1/2 cup cooked wild rice 3 cup bread flour 2 tsp yeast.

FC: Afterhours Delights An Olson Family Cookbook

1: Afterhours Delights Serving meals and dessert, then preparing breakfast before bed, It's what Olsons have been doing since Leona married Fred. Cooking, Talking, Joking, there's little doubt we enjoy, Whether the Olson is a woman, s.f.b., dog or boy. Our dishes will amaze, our drinks always delight. And after we'll play cards as evening turns to night. The table brings us together. Politics set us apart. But whether red or blue, we hold Big K in our heart. There are as many favorite dishes as the Brule has trout and toad. And when the dinner bell rings, friends find the Afterhours road. So raise your hooper doer to our great and loud family, I might trade it for the Clintons, but who could blame me? -Jenni | This family recipe book has been contributed to and paid for by Kathy, formatted by Jenni, and conspired by Kelly. It was made possible by all the wonderful cooks in our unique family.

2: Slush 1 6oz Raspberry Jello Prepare Jello Recipe ADD: 1 12oz OJ 1 12 Oz Lemonade 2 Cups H20 2 Cups CranRas Drink 2 Cups Vodka or Gin Freeze | Delicacies 8 oz Cream Cheese 8 oz imitation crab 1/2 Cup Miracle Whip 1/4 Cup Chopped Celery 1/4 Cup Chopped Green Onion 2 T Lemon Juice Spread on Crackers! | Pumpkin Bars Mix: 4 Eggs, 1 Cup Oil, 2 Cups Sugar, 1 Can Pumpkin Sift: 2 Cups Flour, 2 tsp Baking Powder, 1 tsp Baking Soda, 1/2 tsp salt, 2 tsp Cinnamon, 1/2 tsp Ginger 1/2 tsp Cloves, 1/2 tsp nutmeg **Mix Together, Pour in Greased 12x8 Pan, 25-30 minutes, 350* Frosting: 6 oz Cream Cheese, 3/4 stick Butter, 1 T cream or milk, 1 tsp Vanilla, 4 Cups Powdered Sugar Cream: Cheese, Butter, Vanilla and Cream. Add Sugar. | GRANDMA

3: Clam Chowder Soup (Makes 4-5 quarts) 2 Cups Diced Potatoes 1 Cup Chopped Celery 1 Cup Chopped Onion 2 Cans Minced Clams...juice and all Add to vegetables and Cover with enough water to cover ingredients. Cook until veggies are tender. Do not drain. Sauce: In a separate kettle, melt 3/4 cups oleo and add 3/4 cup Flour and 2 pints half and half. Cook until Thick. Add to veggies and heat through. Make sauce while veggies are cooking. If it's too thick, add milk.

4: Rye Bread 3 Cups Water 2 heaping T Shortening 1 cup brown sugar 1 T Salt 1/2 cup molasses 2 T grated orange rind 2 t anise seed 1 t fennel seed 2 yeast cakes or 2 pkg dry yeast 4 cups dark rye flour 8 cups white flour Heat Liquid, add sugar, shortening, salt, molasses, anise, fennel and orange rind. Dissolve yeast in 1 additional cup warm water. Add rye flour and beat well. Add white flour and knead. Let rise twice. Shape into four loaves and let rise in pans. Bake 45-50 minutes at 350*.

5: Red Velvet Cake Cream the following until fluffy: 1/2 Cup Crisco 1-1/2 Cup Sugar 2 Eggs *Blend in 1 oz Red Food Color Add: 1 cup buttermilk alternating w/ 2-1/4 Cups Cake Flour 1 tsp Salt Separately Mix 1 tsp Vanilla 1 tsp Soda 1 tsp Vinegar *This will foam, immediately fold into the other mixture. Put into 2 9" Round Greased AND floured cake pans. Bake in 350 oven 25-30 Min. Frosting Beat until fluffy: 1 cup Crisco 1 Cup Sugar Cook until Thick: 1/4 cup Flour 1 cup Milk *Then cool until Cold Gradually add flour mixture to sugar mixture, then add 2 tsp vanilla and a dash of salt. | Pink and Green Cookies Cookies 1 Cup Butter 1 Cup Powdered Sugar 1 Whole Egg Juice of 1 small Orange 2 1/2 Cups Flour 1 tsp cream of tarter 1 tsp soda Dash of Vanilla *Chill dough - make small balls (size of walnuts). Do not flatten. Bake at 350. Watch closely. They are done when bottoms are lightly brown. Approx. 7-10 minutes. Frosting: 1 to 2 cups powdered sugar. 1 Tblspn Softened Butter Dash of Lemon Juice. Mix 1/2 with Red Food Coloring Other 1/2 with Green Food Coloring. | Crazy Cake Mix and Sift: 3 Cups Flour 2 Cups Sugar 1/3 Cup Cocoa 2 scant tsps soda *Put the above in 9x13 pan. Make 3 large holes in mixture. Mix and add the following to each hole: 1 Tbspn Vanilla 3 Tbspns Vinegar 3/4 Cup Cooking Oil Pour 2 cups cold water over the entire mixture. Mix well with fork, making sure to get the corners well. Cook at 350 for 40 minutes. Frosting: Cook until thick: 3 Tbspns Flour 1/2 Cup Milk *Cool until Cold Beat until fluffy: 1/2 cup butter 1/2 cup Sugar Add to cold flour mixture. Frost Cake Drizzle with fudge frosting | Leona

6: Mexican Casserole 2 lbs Ground Beef 1 tsp Salt 1 Med Onion 1 4oz can chopped Green Chilis 1 can Cream of Mushroom Soup 1 can Enchilada Sauce 6 Soft Tortillas (cut in 1/4s) 1/2 lb Velveeta Cheese Garnish with Shredded Cheddar 1) Mix Soup with 1/3 can water, cheese, and green chilis. 2) Brown Beef with Onion, drain Add Enchilada Sauce. Simmer. 3) Spray Pan, line 1/2 Tortillas 4) Layer Meat Mixture, Soup mixture, Tortillas, Meat Mixture, Soup Mixture. 5) Bake 1 hour at 350. 6) Add Cheddar 10 minutes before done. | Aunt Doris

7: Banana Tea Bread Cream: 1/2 Cup Butter 1-1/2 Cups Sugar 2 Eggs 1/4 Cup Sour Cream Sift: 2 Cups Flour 1-1/2 tsps Baking Powder 1/2 tsp Soda 1/4 tsp Salt *Add to Creamed Mixture Add: 1 cup Mashed Ripe Bananas 1 tsp Almond Extract 2 Tblspns Rum or Milk Chopped Nuts (if desired) Bake at 350. 60-70 minutes | Lemon Pie 10 Inch Baked Pie Shell 2 Cups Sugar 1/2 Cup Cornstarch 2 Cups Water 4 Eggs Yolks, slightly beaten 1/4 cup butter or margarine 2 tsp. grated lemon peel 1/3 cup lemon juice 2 drops yellow food color Mix sugar and cornstarch in med saucepan. Gradually stir in water, cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half the mixture into egg yolks. Blend into hot mixture in pan. Boil and Stir for 2 minutes. Remove from heat. Stir in Butter, lemon peel, lemon juice and food color. Pour into baked pie shell.

8: Kris's Candy 1 lb Butter 2 Cups Sugar 1 Tblspn Water 1 Dash Cinnamon 1 Cup Semisweet Choc Chips 1/2 cups finely chopped pecans or walnuts Combine Butter, sugar, water and Cinnamon. Cook in a heavy saucepan on medium heat until boiling about 5 minutes. Stir constantly. Turn heat up to high and continue stirring 5-10 minutes until toffee turns dark tan color and is a smooth consistency. It will start to smoke. On a buttered cookie sheet - spread hot toffee for no longer than 3-4 minutes. Spread on chips to frost top with chopped nuts. Put in Freezer for 5-10 minutes. Then break into pieces. | Irish Cream 1-1/4 Cups Whisky 1 pt Whipping Cream 1 can Eagle Brand Milk 2 Eggs 1-1/2 tblspn choc syrup 1/2 tsp Vanilla Mix in Blender Store in Fridge

9: Uncle Kevin's Pepperoni 11# Pounds Pork Butts 8# Pounds Venison 2# Pounds Pork Fat 4 1/2 tsps Cure 3 T. MSG (optional) 2 1/2 T. Ground Red Pepper 3 T. Coarse Red Pepper 2 T. Mace | 1 T. White Pepper 2 T Garlic Powder 1 T. AllSpice 1/4 cup Aniseseed 9 T. Salt 9 T. Sugar (or 12 T. Dextrose) 2-3 Cups Powdered Milk Optional: 1 T. Sodium Enythrorate 2 T. Coarse Blade Pepper 6 T. Paprika Mix all together with 3 Cups of Distilled Water. Then mix with 1 T. bactoferm that has been diluted with 1/4 cup Distilled water. Put in Casings. Smoke to 135 degrees for 2 hours. Hang until it cracks when you bend it.

10: Mark's Salsa 6 Red Ripe Tomatoes 2 Green Tomatoes 7 Cans of Diced Tomatoes (14.5 oz) 4 huge onions 8-9 Jalepenos 2-3 Aramana Peppers 2 teaspoons garlic powder 4 cloves frersh garlic 1/2 cup sugar 1 cup white vinegar 1 1/2 Tbspn Salt 1/4 cup lemon juice Cook 2-3 hours check and make sure onions are translucent. 1-2 cans tomato paste (add last 5 minutes and stir vigorously) Makes 10-12 pints | Tomato Soup Hand full of Celery Hand full of Carrots Hand full of Onion Hand full of Green Pepper 1 Can Diced Tomatoes 2 cans Tomato Juice 1 tsp Baking Soda 2 quarts Cream Chicken Base | 3 Bean Salad Rinse can of Red Kidney Beans. Combine with 1 can yellow wax beans and 1 can green beans (also drained). Add 1 medium onion chopped, 3 diced celery stalks, 3/4 cup sugar., 1 tsp salt, 1/2 tsp pepper, 1/2 cup salad oil and 2/3 cup white vinegar. Refrigerate for 24 hours.

11: Wild Rice Hot Dish 1 lb Italian Sausage 1 Cup Wild Rice Cooked Fresh Mushrooms Fresh Onion Fresh Celery 2 cans Cream of Mush, Chick or Celery Soup. Sautee Veggies, Mix Together, Cook at 350 for 30 minutes covered and 30 minutes uncovered. | Crescent Hot Dish Brown Together: 1 lb Sausage 1 lb Hamburger 1 chopped Onion Add: 2- 8oz cans tomato sauce 1 Tbspn brown sugar 3/4 tsp Oregano 1/2 tsp Basil Squirt of Ketchup Dash of Salt and Pepper Separately: Unroll 2 pkg crescent rolls. Dab cream cheese on and roll back up. Put in Greased 9x13 Pan Meat/Tomato Sauce Mixture Sprinkle 1/2 cup shredded cheddar cheese and 1/2 cup shredded Mozzarella Cheese. Put rolled crescents on top. Cook at 350 for 30 minutes.

12: Tater Tot Casserole 1)Brown together: 1 lb ground beef 1 Onion chopped Drain Grease Salt and Pepper to taste 2) Pour beef into bottom of greased 2 quart casserole dish. 3) Place 16 oz of tater tots on beef. 4) Mix: 1 can cream of mushroom soup and 1/2 cup milk 5) Pour over tater tops. 6) Top with 1 1/2 cups shredded cheddar cheese. Bake at 350 for 20-40 minutes. | Ozark Pie 1) Mix together: 1/4 cup flour 1-1/2 tspns baking powder 3/4 cup Sugar 1/8 tsp Salt 2) Add: 1/2 cup chopped, peeled apples 1/2 cup chopped nuts 3) Place in pie plate and bake for 25-30 minutes at 350. 4)Fill the rest of pie plate with 1 quart vanilla ice cream. 5)Sprinkle with crushed Heath bars.

13: Kirk's Salsa 15 Large Tomatoes Peeled and Diced 8-15 Jalepenos diced 5 Large Onions 1-1/2 Tablespoons Salt 1/2-1 Cup Sugar 1-1/2 tsp. Garlic Powder 1 cup White vinegar 1/4 cup Lemon Juice 1 tsp Oregano Cook Slowly - about 3 hours Possibly add 1 can of tomato paste about 5 minutes before you finish cooking. *The extra base can be canned separately and used as a chili base. Homemade Ranch Dressing Make one pint of buttermilk dressing from a dry mix. Make sure to use mayonnaise and not miracle whip. Add the following: 2 cloves garlic (minced fine) 1 Tblspn Coarse Black Ground Pepper Mix well and let stand for about 1 hour. Refrigerate. It will keep for about 1 month.

14: Chicken Bettina 4 cups chopped cooked chicken or leftover turkey 2 pkgs frozen broccoli spears 2 cans mushroom soup 2 Tblspns butter 1/4 lb Velveeta Cheese (cubed) 1 small can of mushrooms drained 1-1/2 Tbspns lemon juice 4-8 slices of toast (buttered) Paprika Combine soup, butter, cheese, mushrooms and lemon juice. Heat in saucepan thoroughly. Place meat, vegetables and soup mixture alternately in layers into a casserole dish. Sprinkle with bread and paprika. Cook at 350 for 30-35 minutes until bubbly. | Eric's Favorite Olson Dish: Beanie Casserole 1/2 lb Bacon cut in pieces & drained 1 lb ground beef 1 onion - chopped 1 can pork and beans 1 can lima or butter beans 1 can honey beans 1 C. Ketchup -from the fridge :) 1/2 tsp prepared mustard 1/2 cup brown sugar 2 Tblspns vinegar 1 Tblspn Lea and Perrins Salt and pepper Combine all ingredients. Bake at 350 for 1 hour.

15: Cheesy Hashbrown Casserole 2 lb bag of hashbrowns 1 stick melted margarine 8 oz sour cream 1 can mushrooms drained 1 can cream of chicken or cream of mushroom soup 4 oz shredded cheddar cheese. Combine all ingredients Bake at 350 for 1 hour. | Low Fat Potato Soup 1 3/4 cup diced potatoes 1 T Olive Oil 1 Medium onion chopped 3/4 cup chopped celery 1-2 can chicken broth 3 T corn starch 1 can evaporated skim milk 1 cup low fat shredded cheddar salt and pepper to taste Sautee potatos, onions, celery in olive oil. Add chicken broth bring to a boil. Simmer for 15-18 minutes. Add combined: cornstarch adn 1/2 of the milk. Add additional milk, bring to a boil. Remove from heat and add cheese. | Chicken Tortilla Soup Sautee: 1 Onion, 3 Cloves Garlic, Stir In: 2 T. Chili Powder, 2 T Cumin, 2 cans diced tomatoes with green chilis, 1 small can tomato paste, 2 cans chicken broth. Bring to a boil then simmer for 5-10 minutes. Stir in: 1 package frozen whole corn kernels, 2 red bell peppers diced, 1 small can of chopped green chilis, 1 jalapeno diced, 2 boiled and shredded boneless chicken breast halves. Simmer for 1 hour. Garnish with: crushed tortilla chips, sliced avocado, shredded Monterrey jack cheese, and sour cream

17: Cranberry Salad 1st Day: 1 lb cranberries ground 1 can crushed pineapple drained 2 cups sugar 1 pkg miniature marshmallows Combine ingredients Let stand overnight 2nd Day: Whip 1 pt whipping cream Add 2 Tblspns mayonaise Add to Salad. Serve Frozen Grandma's Coleslaw 1 cup Mayonnaise 1/4 cup sugar 1/4 tsp Salt 1/8 cup lemon juice 1/2 tsp prepared mustard Add to 1 pkg shredded cabbage | Strawberry Pie 1 cup crushed berries 2 cups whole berries 2 1/2 tablespoons cornstarch 1/2 cup cold water 1 cup sugar 1/8 tsp salt 1 Tbspn lemon juice Combine: Sugar, salt and cornstarch. Add Water and crushed berries. Mix well. Cook until thick and clear, stirring constantly. Add lemon juice. Spread half of the glaze in the bottom of a baked pie shell. Add whole berries. Spread remaining glaze on top. Chill. Serve with Whipped cream or ice cream. Seven Layer Salad Iceberg Lettuce, finely chopped celery, thinly sliced green onions, frozen peas, Spread Miracle Whip over it. Add chopped cooked bacon and shredded cheddar cheese | Everyone's Favorites

18: Strawberry Mile High Dessert 1.) Mix Together and put in 9x13 Pan: 1/2 cup butter 1/4 cup brown sugar 1 cup flour 1 1/2 cup nuts, finely chopped This makes crumb mixture. (Save 1/2 cup for topping) Bake at 400 for 15 minutes | 2.)Beat together for 20 minutes on high: 1 pt fresh strawberries (or 2-10oz frozen bags) 2 egg whites at room temp 1 Tblspn lemon juice 1 tsp vanilla 1 cup sugar 3.) Fold in 1/2 pt whipped whipping cream. 4.) Pour over crumb mixture. 5.) Sprinkle 1/2 cup crumbs on top. 6.) Keep in Freezer until ready to serve.

19: Breakfast Casserole 12-14 slices white bread (no crusts) 1 lb Italian Sausage 1/2lb fresh mushrooms 1 onion 3 cups grated cheddar. 8 eggs beaten 2 cups milk 1 tsp dry mustard 3 tsp Dijon Mustard 1 tsp nutmeg 1) Brown sausage. Cool, Cut in small pieces. 2) Sautee mushrooms and thinly sliced onions. 3) Layer in cake pan: Bread, Mushrooms and onions, cheese and sausage. 4) Repeat layers. 5) Mix together: Eggs, milk, mustard, nutmeg. 6) Pour over casserole. 7) Refrigerate overnight. 8) Bake uncovered at 350 for 50-60 minutes. | Miramar Chicken 4 Boneless Chicken Breasts 1 can cream of chicken diluted with 1/4 cup white wine 4 slices swiss, mozzarella or pepperjack cheese. 1 cup Pepperidge Farm stuffing mix mixed with 1/4 cup melted butter 1) Put 1/2 chicken soup mixture in greased casserole dish. 2)Top with Chicken breasts. 3) Put remainder of soup over mixture. 4) Place slices of cheese over chicken breasts. 5) Sprinkle stuffing mixture over the whole thing. 6) Bake at 350 for 40 minutes covered and 10 minutes uncovered.

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  • By: Jennifer G.
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